To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Our three ring binder cookbook includes tab dividers, a cross referenced index of recipes and contributors including musicians, local restaurants and the community at large, and an Ezel stand for easy viewing. Each section is prefaced by a food related quote as well as Festival photos. Our laminated cover shows Skaneateles Lake, home of the Festival and its many fine cooks.

Description: Over the past thirty years, our Festival has become known as much for its hospitality as its extraordinary music. During the month of August, our community volunteers host and prepare meals four times a week for fifteen to thirty people. World class musicians look forward feasting on many of the recipes that are perennial favorites. The cookbook includes original photos and recipes that document the historical highlights of the Skaneateles Festival, both the feast and the Fanfare.

Funds raised support: Funds support the general operations of The Skaneateles Festival, a not for profit chamber music organization. The monies earned from our sales assist in hiring musicians for our month long concert series.

Cost: $20.00
plus $5.00 S/H per book.

New York residents add 8% state and local sales tax to your order.

• 6 slices bacon
• 3 mediun onions,chopped
• 1 green pepper,cut into small strips
• 1 large carrot,shaved
• 1-lb can of tomatoes,do not drain
• 2 (7 0z) jars clam juice
• 2 large potatoes, diced
• 2 stalks celery,diced
• 2 lbs sea scallops
• 1 T. parsley
• 2 tsp. salt
• 1 large bay leaf
• 2 tsp. Worcestershire sauce
• 1/4 tsp. garlic powder
• 3/4 tsp. thyme, crushed

Crisp bacon and remove from the pan. Add onion, carrot, pepper and celery to drippings. Cover over low heat, stirring 10 minutes. Add parsley, tomatoes, clam juice, salt, bay leaf, Worcestershire sauce and thyme. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add potatoes and simmer 20 minutes. (You may add additional clam juice ,if needed ,at this point.) Add scallpps and crumble bacon on top. Simmer, uncovered,15 minutes. Serve piping hot with crusty bread and a salad.