CANANDAIGUA, NY – Both have worked in local kitchens and rose to top positions in kitchens in the gourmet cities of New York City and Austin, Texas.
And now they ply their trade at The Lake House in Canandaigua’s Rose Tavern, Sand Bar, Library Bar and the seasonal Pool Bar as the new Executive Chef and Head Baker.
Steve Eakins, who has appeared on the hit Food Network shows Chopped and The Best Thing I Ever Ate, was recently named executive chef. John Bard was appointed chief baker. They meet at the Lakeside Resort with Food and Beverage Director Nicholas Massimilian.
Eakins has worked with Marc Murphy’s Benchmarc restaurants in Manhattan, serving as executive chef at Ditch Plains, Landmarc at Time Warner Center, Kingside at the Viceroy Hotel, and Landmarc in Tribeca. His New York City dining experiences also include Central Park Boathouse and Danny Meyer’s Maialino.
Most recently, Eakins was Executive Chef at Radio Social in Rochester with two in-house culinary establishments – Ophira and Shortwave.
Bard learned to bake bread while working in the pastry shop at Jeffrey’s, a high-end French-inspired steakhouse, and became head baker. Most recently he worked with McGuire Moorman Lambert (MML), taking over the bread and pastry range at Clark’s Oyster Bar and opening Swedish Hill bakery and deli in 2019.
Before moving to Texas, Bard worked at Rochester’s upscale Mexican restaurant Dorado and Magnolia’s Café, where he cooked for former President Barack Obama.
Massimilian joined Lake House in January 2021 after serving as General Manager of Redd Rochester.
People at the Canandaigua Farmers Market must have college basketball and March Madness on their minds. Why?
As they remind us, it’s the Final Four!
The four, like on only four Saturdays left of the winter market, and so begins the countdown to the summer town mainstay. Remaining market days this winter include Saturdays, April 23, and May 7 and 21 in the Antis Street parking lot, behind Frequentem Brewing Co. and across from V-Pub and Pizano’s.
The market is set to return to the Mill Street Pavilion for the summer season on June 4th.
Cooking fun during spring break
New York Kitchen is offering cooking classes for juniors during spring break. Children’s courses are for 8 to 11 years. Teen courses are for 12 to 18 year olds.
Here are the times and days:
- Teen Cooking Baking Camp is scheduled for Monday, April 11th from 10:00am to 3:00pm. Kids Table: The Baking Camp takes place on the same date and time.
- Kids Table: Sammies, Sides and Floats will be offered on Thursday, April 14 from 11:00 am to 1:00 pm. Teen Cooking: Sliders, Sides and Shakes are offered same day from 11:00am to 1:30pm
- Teen Cooking: Savory Favorites takes place on Friday, April 15 from 11am to 1pm.
- Teen Baking: Scones, quark and berry compote will be available Monday, April 18 from 11 a.m. to 2 p.m.
- Teen Cooking: Slides, Sides and Shakes will also be offered on Thursday, April 21 from 11 a.m. to 1 p.m.
- Teen Cooking: Savory Favorites takes place on Friday, April 22nd from 11am to 1pm.
Check in advance if courses are available. Visit https://www.nykitchen.com/ for details.
It’s not too early to think about summer holidays, because Junior Chef Camps are planned for July and August.
On the calendar
The Bloomfield Lions and Leos Clubs are hosting from 4:30 p.m. to 6:00 p.m. or until sold out on Wednesday, April 13 at the Veterans Park American Legion Building parking lot, 6910 Routes 5 and 20, East Bloomfield Drive-through spaghetti dinner.
The cost is $9; $5 for those under 12.