1 00:00:01,733 --> 00:00:03,033 [Capri] In upstate New York, 2 00:00:03,166 --> 00:00:05,933 the autumn months herald the harvest of a small fruit 3 00:00:06,066 --> 00:00:08,633 bursting with flavor: the grape. 4 00:00:09,300 --> 00:00:10,533 Whether it's a regional favorite 5 00:00:10,666 --> 00:00:12,233 that originated here in America... 6 00:00:12,366 --> 00:00:14,300 The concord grapes, they're just yummy. 7 00:00:14,433 --> 00:00:16,233 -And everybody knows the flavor. -They're just yummy. 8 00:00:16,366 --> 00:00:18,333 ...or imported European varieties 9 00:00:18,466 --> 00:00:20,166 cultivated for winemaking... 10 00:00:21,333 --> 00:00:24,833 Well, Riesling is the most transparent of terroir, 11 00:00:24,966 --> 00:00:26,133 of all of the grapes. 12 00:00:26,266 --> 00:00:27,466 [Capri] ...or leaves of the vine 13 00:00:27,600 --> 00:00:30,200 being used to wrap a Syrian delicacy... 14 00:00:30,333 --> 00:00:32,000 This little pomegranate molasses--- 15 00:00:32,133 --> 00:00:33,066 Whoa! 16 00:00:33,200 --> 00:00:34,566 --makes all the difference. 17 00:00:34,700 --> 00:00:37,333 ...New Yorkers are elevating this versatile berry 18 00:00:37,466 --> 00:00:39,133 to new culinary heights. 19 00:00:43,466 --> 00:00:45,833 I'm Capri Cafaro and I'm on a mission 20 00:00:45,966 --> 00:00:47,900 to uncover the incredible stories 21 00:00:48,033 --> 00:00:49,400 of the foods we grow... 22 00:00:50,600 --> 00:00:53,000 ...harvest, create... 23 00:00:54,133 --> 00:00:55,166 ...and celebrate. 24 00:00:55,966 --> 00:00:57,666 Beautiful, amazing meal. 25 00:00:58,366 --> 00:01:00,166 So, I'm traveling America's backroads 26 00:01:00,300 --> 00:01:01,833 to learn our cherished food traditions... 27 00:01:01,966 --> 00:01:02,900 Whoa. 28 00:01:03,033 --> 00:01:04,466 ...from those who make them possible... 29 00:01:04,600 --> 00:01:05,600 Look at that. 30 00:01:05,733 --> 00:01:07,566 ...and are helping keep them alive. 31 00:01:07,700 --> 00:01:09,266 There is so much more to learn. 32 00:01:11,366 --> 00:01:13,066 Whoa! 33 00:01:13,200 --> 00:01:15,133 [Capri] On "America the Bountiful." 34 00:01:21,100 --> 00:01:22,533 [announcer] America's farmers have nourished us 35 00:01:22,666 --> 00:01:24,100 for generations, 36 00:01:24,233 --> 00:01:27,466 but today they face unprecedented challenges. 37 00:01:27,600 --> 00:01:30,266 American Farmland Trust works with farmers 38 00:01:30,400 --> 00:01:32,633 to help save the land that sustains us. 39 00:01:32,766 --> 00:01:35,766 Together we can work to keep America bountiful. 40 00:01:38,166 --> 00:01:39,833 [Capri] Grapes have been cultivated for millennia 41 00:01:39,966 --> 00:01:41,933 for their sweet variety of flavors 42 00:01:42,066 --> 00:01:45,066 and more recently studied for how those flavors 43 00:01:45,200 --> 00:01:47,666 are influenced by the environment in which they grow. 44 00:01:49,166 --> 00:01:51,633 Upstate New York is a viti cultural landmark 45 00:01:51,766 --> 00:01:53,666 due to its variety of microclimates 46 00:01:53,800 --> 00:01:55,900 ideal for growing different types of grapes. 47 00:01:56,800 --> 00:01:58,600 In Naples, the annual Grape Festival 48 00:01:58,733 --> 00:02:02,566 celebrates the vibrant flavors of local grapes in many forms. 49 00:02:02,700 --> 00:02:06,766 From wine to donuts, all the way to grape barbecue. 50 00:02:06,900 --> 00:02:08,666 There's also a heated competition 51 00:02:08,800 --> 00:02:11,633 for who can bake the best grape pie each year. 52 00:02:11,766 --> 00:02:15,033 Local historian Trish Lambiase plays a central role 53 00:02:15,166 --> 00:02:17,566 in preserving the legacy of fruit in this area. 54 00:02:20,100 --> 00:02:22,666 [Trish] You can see there are grape vines everywhere. 55 00:02:22,800 --> 00:02:25,066 Even on Main Street we have vineyards. 56 00:02:25,200 --> 00:02:27,700 I know there's a lot of grapes grown in this region, 57 00:02:27,833 --> 00:02:30,100 but is there one that really stands out 58 00:02:30,233 --> 00:02:34,366 as kind of the icon grape of the area? 59 00:02:34,500 --> 00:02:37,600 Absolutely, and that would be the concord grape. 60 00:02:37,733 --> 00:02:41,533 The concord grape was developed specifically for this climate. 61 00:02:41,666 --> 00:02:44,300 The root stock can withstand our very cold winters. 62 00:02:44,433 --> 00:02:45,300 Right. 63 00:02:45,433 --> 00:02:47,600 And our very short summer growing season. 64 00:02:48,633 --> 00:02:51,833 Is there anything special that is made with concord grapes 65 00:02:51,966 --> 00:02:54,233 right here in Naples and in the surrounding regions 66 00:02:54,366 --> 00:02:57,366 that really captures the community spirit 67 00:02:57,500 --> 00:02:58,700 when it comes to the concord grape? 68 00:02:58,833 --> 00:03:00,100 Absolutely. 69 00:03:00,233 --> 00:03:05,566 It was all started in 1959 by a local restauranteur, Al Hodges, 70 00:03:05,700 --> 00:03:08,866 selling grape pies and grape pie slices. 71 00:03:09,000 --> 00:03:10,400 And they were so popular 72 00:03:10,533 --> 00:03:13,933 that he asked his neighbor, Irene Bouchard, 73 00:03:14,066 --> 00:03:15,600 to start baking for him. 74 00:03:15,733 --> 00:03:17,833 She's known as the grape pie lady. 75 00:03:17,966 --> 00:03:20,833 She baked from 1959 well into the 80s. 76 00:03:20,966 --> 00:03:21,966 Oh my gosh. 77 00:03:22,100 --> 00:03:25,100 In 1980 she was baking 300 pies a day. 78 00:03:25,233 --> 00:03:26,166 Wow! 79 00:03:26,300 --> 00:03:28,700 And her record was 8,000 pies in one season. 80 00:03:28,833 --> 00:03:30,366 Well, being the pie lady, 81 00:03:30,500 --> 00:03:33,300 definitely Irene Bouchard has earned that title. 82 00:03:33,433 --> 00:03:34,633 Absolutely. 83 00:03:34,766 --> 00:03:37,400 Is there anyone here at the Festival that makes a great pie 84 00:03:37,533 --> 00:03:40,466 that is kind of in the style of pie lady Irene Bouchard 85 00:03:40,600 --> 00:03:41,966 that I could taste for myself? 86 00:03:42,100 --> 00:03:45,100 Oh my goodness, we have a vendor here, James Kolb, 87 00:03:45,233 --> 00:03:47,933 and he is everything grape. 88 00:03:48,066 --> 00:03:49,100 Yes. 89 00:03:49,233 --> 00:03:52,200 And he is going to be baking a grape pie here on site 90 00:03:52,333 --> 00:03:55,733 in the Irene Bouchard original style. 91 00:03:57,400 --> 00:03:58,900 [Capri] James Kolb knows a thing or two 92 00:03:59,033 --> 00:04:00,566 about the concord grape. 93 00:04:00,700 --> 00:04:03,833 His company bakes 30,000 grape pies each summer, 94 00:04:03,966 --> 00:04:06,866 each one using a recipe that is in the regional tradition 95 00:04:07,000 --> 00:04:09,166 popularized by Irene Bouchard. 96 00:04:10,500 --> 00:04:11,366 [James] I start with concord grapes. 97 00:04:11,500 --> 00:04:12,600 [Capri] Right. 98 00:04:12,733 --> 00:04:13,966 [James] They have an advantage that they're very smooth. 99 00:04:14,100 --> 00:04:15,433 So, you start out with making some puree. 100 00:04:15,566 --> 00:04:16,433 Yeah. 101 00:04:16,566 --> 00:04:17,766 I usually just use a blender 102 00:04:17,900 --> 00:04:20,000 and add a little bit of water to get the smoothness. 103 00:04:20,133 --> 00:04:21,200 Add the water and the sugar. 104 00:04:21,333 --> 00:04:22,300 [Capri] Okay. 105 00:04:23,366 --> 00:04:25,900 And then I like to use a little bit of lemon. 106 00:04:26,033 --> 00:04:27,800 It helps balance the taste of the pie. 107 00:04:27,933 --> 00:04:28,833 Makes sense. 108 00:04:28,966 --> 00:04:30,400 And give this a swirl. 109 00:04:30,533 --> 00:04:32,700 Get the sugar dissolved a little bit. 110 00:04:32,833 --> 00:04:33,800 I'll help you out. 111 00:04:33,933 --> 00:04:35,233 Okay, great. 112 00:04:35,366 --> 00:04:36,566 And then we add-- 113 00:04:36,700 --> 00:04:38,233 This is corn starch. 114 00:04:38,366 --> 00:04:39,233 Oh, corn starch. 115 00:04:39,366 --> 00:04:40,633 I like corn starch better as a thickener. 116 00:04:40,766 --> 00:04:41,900 The next thing is-- 117 00:04:42,033 --> 00:04:43,866 The star of the pie, the concord grape. 118 00:04:44,000 --> 00:04:45,233 Yeah, a grape puree. 119 00:04:45,366 --> 00:04:47,133 Now, how did you fall in love 120 00:04:47,266 --> 00:04:49,466 with making things with concord grape 121 00:04:49,600 --> 00:04:52,166 and that iconic taste of the region? 122 00:04:52,300 --> 00:04:55,966 We started looking at different kinds of grapes and pies, 123 00:04:56,100 --> 00:04:58,500 and I found the most consistent was the concord grapes. 124 00:04:58,633 --> 00:05:00,000 They were just yummy. 125 00:05:00,133 --> 00:05:01,666 You're just yummy. 126 00:05:01,800 --> 00:05:02,666 Everybody knows that flavor. 127 00:05:02,800 --> 00:05:03,733 That's right. 128 00:05:03,866 --> 00:05:05,633 Well, I mean, it is what the region is known for. 129 00:05:05,766 --> 00:05:07,233 That's why folks know it so well. 130 00:05:07,366 --> 00:05:10,233 So, I'm assuming next step is into the pie shell. 131 00:05:10,366 --> 00:05:11,666 Just pour it in the pie shell. 132 00:05:11,800 --> 00:05:14,333 And it'll be kind of loose and everything, 133 00:05:14,466 --> 00:05:18,000 but when you bake it, it will harden right up. 134 00:05:18,133 --> 00:05:19,633 You know, it will give you that pie consistency. 135 00:05:19,766 --> 00:05:20,666 [Capri] Sure. 136 00:05:20,800 --> 00:05:23,833 The original pie, the Bouchard pie, 137 00:05:23,966 --> 00:05:25,200 it's a double crust, right? 138 00:05:25,333 --> 00:05:26,800 [James] Yes. This is a double crust. 139 00:05:26,933 --> 00:05:28,133 And then just pull it back. 140 00:05:28,266 --> 00:05:31,933 And then you can be my guest and go around and pinch the edges. 141 00:05:32,066 --> 00:05:33,066 [Capri] All right. 142 00:05:34,166 --> 00:05:35,266 After baking in the oven 143 00:05:35,400 --> 00:05:37,700 and then cooling for at least 3 hours, 144 00:05:37,833 --> 00:05:39,466 the pie is ready to taste. 145 00:05:41,500 --> 00:05:42,566 I am so excited. 146 00:05:42,700 --> 00:05:44,333 I feel like I'm going to be tasting 147 00:05:44,466 --> 00:05:46,900 a slice of Naples history. 148 00:05:47,033 --> 00:05:48,266 [James] Yes. 149 00:05:48,400 --> 00:05:49,366 Mmm. 150 00:05:52,133 --> 00:05:53,833 Irene Bouchard was on to something with the double crust. 151 00:05:53,966 --> 00:05:55,133 Yes. 152 00:05:55,266 --> 00:05:58,000 Because it tamps down that sweetness. 153 00:05:58,133 --> 00:05:59,133 Yes. 154 00:05:59,266 --> 00:06:01,133 And really gives it a little bit of balance. 155 00:06:01,266 --> 00:06:02,200 This is fantastic. 156 00:06:02,333 --> 00:06:04,700 I mean, if I were to think 157 00:06:04,833 --> 00:06:07,166 of what a concord grape tastes like in my head, 158 00:06:07,300 --> 00:06:09,000 just that boldness. 159 00:06:09,133 --> 00:06:11,800 Now if you're so good at making this pie, 160 00:06:11,933 --> 00:06:13,766 what else do you make with concord grapes? 161 00:06:13,900 --> 00:06:16,000 We also make grape barbecue. 162 00:06:16,133 --> 00:06:17,433 Well, I'm not going anywhere 163 00:06:17,566 --> 00:06:19,933 unless you give me some of this grape barbecue. 164 00:06:20,066 --> 00:06:20,933 I've got to try it. 165 00:06:21,066 --> 00:06:22,033 I have never heard of anything like that. 166 00:06:22,166 --> 00:06:23,200 -Hot or mild? -Hot. 167 00:06:23,333 --> 00:06:24,500 Bring the heat. 168 00:06:24,633 --> 00:06:25,766 [James] Next taste. 169 00:06:25,900 --> 00:06:27,066 [Capri] And you use concord grapes for this too? 170 00:06:27,200 --> 00:06:28,066 [James] Yes. 171 00:06:28,200 --> 00:06:29,166 Oh my gosh. 172 00:06:29,300 --> 00:06:30,166 Same mix. Same puree. 173 00:06:30,300 --> 00:06:31,166 And this is the hot? 174 00:06:31,300 --> 00:06:32,166 [James] Yep, that's the hot. 175 00:06:32,300 --> 00:06:33,200 Yum, yum, yum. 176 00:06:33,333 --> 00:06:34,566 [James] It's got a great after taste. 177 00:06:38,633 --> 00:06:41,533 I'm going to have to come back here just for this. 178 00:06:41,666 --> 00:06:43,866 I love this. I love sweet and hot. 179 00:06:44,000 --> 00:06:44,866 [James] Yes. 180 00:06:45,000 --> 00:06:46,166 So, this is perfect for me. 181 00:06:46,300 --> 00:06:48,166 You know, I got pie. 182 00:06:48,300 --> 00:06:49,700 I got barbecue. 183 00:06:49,833 --> 00:06:53,433 I know that the concord grape can do a lot of things. 184 00:06:53,566 --> 00:06:55,566 I'm going to need something to wash this down with. 185 00:06:55,700 --> 00:06:56,733 Got any good ideas? 186 00:06:56,866 --> 00:06:59,100 Well, you should take a walk through the wine walk. 187 00:06:59,233 --> 00:07:00,933 Okay, well, I guess that's going to be the next place. 188 00:07:01,066 --> 00:07:02,666 Do they make concord grape wine over there? 189 00:07:02,800 --> 00:07:03,833 [James] Absolutely. 190 00:07:04,633 --> 00:07:06,133 [Capri] At the Festival's Wine Garden, 191 00:07:06,266 --> 00:07:09,066 John French pours a sample of Arbor Hill, 192 00:07:09,200 --> 00:07:12,133 a wine made from local grapes including concords. 193 00:07:13,066 --> 00:07:14,033 This is exciting 194 00:07:14,166 --> 00:07:16,333 because I've never tried a concord grape wine. 195 00:07:16,766 --> 00:07:18,766 And this one is actually a blend. 196 00:07:18,900 --> 00:07:22,333 So, we take some of what the Finger Lakes gives us 197 00:07:22,466 --> 00:07:25,233 and blend it together and cheers. 198 00:07:25,366 --> 00:07:26,533 Cheers. 199 00:07:29,966 --> 00:07:31,000 That is nice. 200 00:07:31,133 --> 00:07:32,100 That is refreshing. 201 00:07:32,233 --> 00:07:33,233 It is. 202 00:07:33,366 --> 00:07:35,300 I bet this is really popular on a summer day? 203 00:07:35,433 --> 00:07:37,433 On a summer day chilled out on the deck, 204 00:07:37,566 --> 00:07:40,666 out on the boat, it works out wonderfully. 205 00:07:40,800 --> 00:07:43,366 And maybe at the festival too. 206 00:07:43,500 --> 00:07:44,733 And at the Naples Grape Festival 207 00:07:44,866 --> 00:07:46,966 that is a fine place to enjoy wine. 208 00:07:47,100 --> 00:07:49,666 Well, cheers to concord grapes and cheers to Naples. 209 00:07:52,666 --> 00:07:54,100 [Capri] While New York has been regarded 210 00:07:54,233 --> 00:07:56,766 for growing excellent culinary grapes like concords 211 00:07:56,900 --> 00:07:58,500 since the 19th century, 212 00:07:58,633 --> 00:08:00,700 the Finger Lakes region has become well known 213 00:08:00,833 --> 00:08:02,000 in more recent decades 214 00:08:02,133 --> 00:08:04,733 for its contribution to fine winemaking. 215 00:08:04,866 --> 00:08:08,166 Dr. Konstantin Frank was one of the original innovators 216 00:08:08,300 --> 00:08:10,733 that first brought advanced winemaking traditions 217 00:08:10,866 --> 00:08:13,966 to the Eastern United States in the mid-20th century. 218 00:08:15,333 --> 00:08:18,866 A PhD in Viticulture, or the science of grape growing, 219 00:08:19,000 --> 00:08:21,266 Dr. Frank pioneered the cultivation 220 00:08:21,400 --> 00:08:23,533 of the European wine grape Vitis Vinifera. 221 00:08:24,533 --> 00:08:29,266 Today Dr. Frank's grandson, Fred and great-granddaughter Meaghan 222 00:08:29,400 --> 00:08:31,866 produce over 40 different wines each year 223 00:08:32,000 --> 00:08:33,600 and they continue to explore 224 00:08:33,733 --> 00:08:35,900 what secrets New York soil can unlock 225 00:08:36,033 --> 00:08:37,200 in the Riesling grape. 226 00:08:40,366 --> 00:08:43,266 Where did Dr. Frank come from when he settled here? 227 00:08:43,400 --> 00:08:47,600 He came from Ukraine first through New York City 228 00:08:47,733 --> 00:08:50,033 and then he got a job at the Cornell Research Station 229 00:08:50,166 --> 00:08:51,333 for agriculture. 230 00:08:51,466 --> 00:08:52,333 [Capri] Yeah. 231 00:08:52,466 --> 00:08:53,866 Why here? 232 00:08:54,000 --> 00:08:55,400 Why the Finger Lakes? 233 00:08:55,533 --> 00:08:58,433 And why this particular kind of grape? 234 00:08:58,566 --> 00:08:59,733 What makes it thrive here? 235 00:08:59,866 --> 00:09:02,766 Yes, well, the Finger Lakes are in a very special place. 236 00:09:02,900 --> 00:09:04,933 So basically, it's a collection of 11 lakes 237 00:09:05,066 --> 00:09:08,266 that are carved really deep glacial lakes. 238 00:09:08,400 --> 00:09:11,100 And so, we're in a true cool climate, 239 00:09:11,233 --> 00:09:14,566 but the lakes moderate the very harsh winters that we get. 240 00:09:14,700 --> 00:09:17,000 And also, we have a myriad of different soil types 241 00:09:17,133 --> 00:09:20,100 which is really interesting for grape growing and winemaking. 242 00:09:20,233 --> 00:09:22,800 And so, for us, really making wines 243 00:09:22,933 --> 00:09:24,666 with the true sense of place is important. 244 00:09:24,800 --> 00:09:27,633 and to showcase those differences with the soil. 245 00:09:27,766 --> 00:09:29,333 Well, you've had many generations of your family 246 00:09:29,466 --> 00:09:32,966 now making wine, growing grapes. 247 00:09:33,100 --> 00:09:34,933 So, you have to have some kind of a philosophy, 248 00:09:35,066 --> 00:09:37,433 an ethos if you will, 249 00:09:37,566 --> 00:09:41,733 to grape growing and winemaking. 250 00:09:41,866 --> 00:09:42,733 What is that philosophy? 251 00:09:42,866 --> 00:09:43,900 What is that ethos? 252 00:09:44,033 --> 00:09:46,566 Well, you know, we're really trying to make wines 253 00:09:46,700 --> 00:09:48,300 with a sense of place. 254 00:09:48,433 --> 00:09:50,366 So, it's something we call terroir. 255 00:09:50,500 --> 00:09:53,833 Something to really express where we are in the world. 256 00:09:53,966 --> 00:09:57,566 The soil, we're actually in a very special block of Riesling 257 00:09:57,700 --> 00:09:59,333 named for my great grandmother 258 00:09:59,466 --> 00:10:01,100 with a really high content of shale in the soil. 259 00:10:01,233 --> 00:10:02,300 [Capri] Shale? 260 00:10:02,433 --> 00:10:03,366 [Meaghan] Yes. 261 00:10:03,500 --> 00:10:06,633 [Capri] Okay, so terroir I know means "land" 262 00:10:06,766 --> 00:10:09,300 or "soil" in French. 263 00:10:09,433 --> 00:10:10,366 But what does that mean 264 00:10:10,500 --> 00:10:12,200 as it applies to grape growing in winemaking? 265 00:10:12,333 --> 00:10:14,666 What does that term terroir mean in this context? 266 00:10:14,800 --> 00:10:15,866 Absolutely. 267 00:10:16,000 --> 00:10:19,433 Well, Riesling is the most transparent of terroir, 268 00:10:19,566 --> 00:10:20,666 of all of the grapes. 269 00:10:20,800 --> 00:10:24,966 So, it's really expressing the soil, the land, 270 00:10:25,100 --> 00:10:26,333 also the people. 271 00:10:26,466 --> 00:10:27,700 The people farming. 272 00:10:27,833 --> 00:10:28,966 The people making the wine. 273 00:10:29,100 --> 00:10:30,100 [Capri] I love that. 274 00:10:30,233 --> 00:10:33,600 So terroir really is capturing everything 275 00:10:33,733 --> 00:10:37,900 that goes into growing that grape and making that wine. 276 00:10:38,033 --> 00:10:38,966 [Meaghan] Yes, exactly. 277 00:10:39,100 --> 00:10:41,866 And one thing we do prior to harvesting 278 00:10:42,000 --> 00:10:44,166 is we're always looking at the sugar. 279 00:10:46,500 --> 00:10:47,633 [Capri] Before harvesting, 280 00:10:47,766 --> 00:10:49,700 winemakers measure the sugar content 281 00:10:49,833 --> 00:10:51,933 in a device called the refractometer. 282 00:10:52,066 --> 00:10:53,633 This measures the grape sugar 283 00:10:53,766 --> 00:10:56,200 which tells us how mature the grapes are. 284 00:10:56,333 --> 00:10:59,233 And what we're going to do is hold this up to the light 285 00:10:59,366 --> 00:11:01,866 and then adjust it. 286 00:11:02,000 --> 00:11:03,566 And then you can see the bricks. 287 00:11:03,700 --> 00:11:05,033 [Capri] That's like a view finder. 288 00:11:05,166 --> 00:11:06,433 So, I'll have you take a look. 289 00:11:06,566 --> 00:11:08,233 So, you're going to see a line 290 00:11:08,366 --> 00:11:11,266 and that tells you the percentage of sugar. 291 00:11:13,400 --> 00:11:16,833 All right, so what I'm seeing here 292 00:11:16,966 --> 00:11:20,800 is it looks like it's like a half blue half white. 293 00:11:20,933 --> 00:11:21,966 [Fred] Correct. 294 00:11:22,100 --> 00:11:23,966 And the blue is over like, 18. 295 00:11:24,100 --> 00:11:25,200 [Fred] Yes. 296 00:11:25,333 --> 00:11:26,900 What does that mean in laymen's terms? 297 00:11:27,033 --> 00:11:29,966 That means it's about 18 1/2 bricks. 298 00:11:30,100 --> 00:11:33,233 So, we know that these grapes are not ready for picking. 299 00:11:33,366 --> 00:11:35,400 [Capri] A dry Riesling like this one, 300 00:11:35,533 --> 00:11:38,800 should be harvested between 20 and 23 bricks. 301 00:11:38,933 --> 00:11:41,033 So, this cluster is not quite ready. 302 00:11:42,033 --> 00:11:43,833 The winery uses machine harvesters 303 00:11:43,966 --> 00:11:45,766 for the majority of the season. 304 00:11:45,900 --> 00:11:47,800 But for this single vineyard Riesling, 305 00:11:47,933 --> 00:11:50,900 hand harvesting ensures that only the highest quality grapes 306 00:11:51,033 --> 00:11:52,833 are picked at the right time. 307 00:11:53,700 --> 00:11:56,800 Just snip at the stem and then you can just kind of toss it in. 308 00:11:56,933 --> 00:11:57,866 Toss it in the bin. 309 00:11:58,000 --> 00:11:58,966 Snip at the stem, okay. 310 00:11:59,100 --> 00:12:00,800 Snip at the stem. Look at you. 311 00:12:05,600 --> 00:12:09,200 I can literally feel like this explosion of tartness 312 00:12:09,333 --> 00:12:10,966 on the back of my tongue. 313 00:12:11,100 --> 00:12:14,233 I don't think I've ever had a grape that good. 314 00:12:14,366 --> 00:12:17,166 Probably because I've not had a grape directly off the vine. 315 00:12:17,300 --> 00:12:19,500 But also, maybe I'm tasting the terroir. 316 00:12:19,633 --> 00:12:21,266 Maybe I'm tasting the terroir. 317 00:12:21,400 --> 00:12:23,933 So, we got four, five seeds here. 318 00:12:24,066 --> 00:12:26,000 Some of them are brown and some of them are green. 319 00:12:26,133 --> 00:12:27,233 Does that matter? 320 00:12:27,366 --> 00:12:31,600 Yes, well the brown are showing that it's ripe grapes. 321 00:12:31,733 --> 00:12:34,833 And the flavors that you're experiencing 322 00:12:34,966 --> 00:12:37,800 will translate into wonderful flavors in the wine. 323 00:12:39,833 --> 00:12:41,933 [Capri] After the ripe grape clusters are harvested, 324 00:12:42,066 --> 00:12:45,133 they're taken to a mechanical sorting table where over-ripe 325 00:12:45,266 --> 00:12:46,766 or damaged grapes are removed. 326 00:12:47,966 --> 00:12:50,266 After that, they're ready for "crush," 327 00:12:50,400 --> 00:12:51,533 the winemakers term 328 00:12:51,666 --> 00:12:53,433 for extracting the juice from the fruit. 329 00:12:55,000 --> 00:12:57,333 Using a machine called a crusher destemmer, 330 00:12:57,466 --> 00:12:59,266 the team at Dr. Frank's 331 00:12:59,400 --> 00:13:02,066 removes the stems and leaves from the clusters 332 00:13:02,200 --> 00:13:03,866 after which the grapes are pressed 333 00:13:04,000 --> 00:13:06,733 and their juices sent to the cellar for fermentation. 334 00:13:08,366 --> 00:13:10,400 [Meaghan] A lot of stainless-steel tanks. 335 00:13:10,533 --> 00:13:12,600 And that's because we do a lot of Riesling, 336 00:13:12,733 --> 00:13:14,100 and we do aromatic varieties. 337 00:13:14,233 --> 00:13:16,233 So, we really need a controlled fermentation. 338 00:13:16,366 --> 00:13:17,300 Okay. 339 00:13:17,433 --> 00:13:19,433 You know, so we need a really cool temperature 340 00:13:19,566 --> 00:13:22,233 during the fermentation so that all of those aromas 341 00:13:22,366 --> 00:13:23,766 don't just blow off with the heat-- 342 00:13:23,900 --> 00:13:24,833 Okay. 343 00:13:24,966 --> 00:13:25,833 --during the fermentation. 344 00:13:25,966 --> 00:13:27,300 And so that's why you use stainless steel 345 00:13:27,433 --> 00:13:28,866 as opposed to like, a barrel? 346 00:13:29,000 --> 00:13:30,100 Correct. 347 00:13:30,233 --> 00:13:31,433 Because I guess like, in my head, 348 00:13:31,566 --> 00:13:37,366 when I think wine fermentation, I think wood barrel. 349 00:13:37,500 --> 00:13:39,666 So basically, it's just an inert vessel. 350 00:13:39,800 --> 00:13:42,933 So, we're just looking for the purity coming through 351 00:13:43,066 --> 00:13:44,366 from that juice. 352 00:13:44,500 --> 00:13:45,700 We're going to add some yeast. 353 00:13:45,833 --> 00:13:48,266 The yeast is going to convert the sugar and the grape juice. 354 00:13:48,400 --> 00:13:49,366 That's the fermentation process. 355 00:13:49,500 --> 00:13:51,633 That's the fermentation process into alcohol. 356 00:13:51,766 --> 00:13:55,500 You've thrown out a lot of stuff which makes me think like, 357 00:13:55,633 --> 00:13:58,700 Dr. Konstantin Frank, I can see why you need a PhD 358 00:13:58,833 --> 00:14:00,633 to run an operation like this. 359 00:14:00,766 --> 00:14:01,633 I love it. 360 00:14:01,766 --> 00:14:04,400 How do you know when something is ready 361 00:14:04,533 --> 00:14:05,666 in the fermentation process? 362 00:14:05,800 --> 00:14:07,133 Do you taste it throughout? 363 00:14:07,266 --> 00:14:08,133 We do. 364 00:14:08,266 --> 00:14:09,900 Yeah, and we're also testing the sugar 365 00:14:10,033 --> 00:14:11,333 that's left in the juice. 366 00:14:11,466 --> 00:14:14,300 So, it's really important, especially for our Rieslings, 367 00:14:14,433 --> 00:14:16,900 because we do some sweeter styles of Riesling. 368 00:14:17,033 --> 00:14:18,333 You have to be really fine-tuned 369 00:14:18,466 --> 00:14:20,266 on when you're going to stop the fermentation. 370 00:14:20,400 --> 00:14:21,400 Okay. 371 00:14:21,533 --> 00:14:24,233 I'm really curious about what something tastes like 372 00:14:24,366 --> 00:14:26,833 midway through this fermentation process. 373 00:14:26,966 --> 00:14:28,333 Absolutely. Well, let's try some. 374 00:14:28,466 --> 00:14:29,466 Okay. 375 00:14:29,600 --> 00:14:30,533 And that's something that you would normally do. 376 00:14:30,666 --> 00:14:31,533 Yes. Absolutely. 377 00:14:31,666 --> 00:14:32,533 Every day. 378 00:14:32,666 --> 00:14:33,633 [Capri] Every day. 379 00:14:33,766 --> 00:14:35,166 Yep. 380 00:14:35,300 --> 00:14:37,533 [Capri] Now I'm really curious about this. 381 00:14:38,866 --> 00:14:40,200 If you're looking for the sugars-- 382 00:14:40,333 --> 00:14:41,266 We are. 383 00:14:41,400 --> 00:14:43,300 And we're also looking for particular flavors 384 00:14:43,433 --> 00:14:45,066 and no off aromas. 385 00:14:46,466 --> 00:14:47,800 [Meaghan] Here we go. 386 00:14:47,933 --> 00:14:49,600 Okay, so you're going to have to walk me through this. 387 00:14:49,733 --> 00:14:51,800 What am I looking for mid-fermentation? 388 00:14:51,933 --> 00:14:53,233 I mean, it looks pretty cloudy. 389 00:14:53,366 --> 00:14:55,233 So, like I said, I'm not sure about that, 390 00:14:55,366 --> 00:14:56,700 but what are we looking for-- 391 00:14:56,833 --> 00:14:59,200 You said you're looking for off aromas. 392 00:14:59,333 --> 00:15:00,500 Yeah. 393 00:15:00,633 --> 00:15:03,466 We're just looking to see if the fermentation needs anything. 394 00:15:03,600 --> 00:15:04,900 So, throughout the fermentation 395 00:15:05,033 --> 00:15:07,466 sometimes it needs a little bit of air. 396 00:15:07,600 --> 00:15:08,633 It needs some nutrient. 397 00:15:08,766 --> 00:15:09,633 It needs something. 398 00:15:09,766 --> 00:15:11,566 And yeast is a living organism, right? 399 00:15:11,700 --> 00:15:12,600 That's right. 400 00:15:12,733 --> 00:15:13,600 So, it changes. 401 00:15:13,733 --> 00:15:14,800 Yes. 402 00:15:14,933 --> 00:15:16,400 And it sounds like you need to change the chemistry 403 00:15:16,533 --> 00:15:18,633 depending on what mood the yeast is in. 404 00:15:18,766 --> 00:15:19,766 That's exactly right. 405 00:15:19,900 --> 00:15:21,100 Alright, I'm catching on. 406 00:15:21,233 --> 00:15:22,400 All right, so... 407 00:15:22,533 --> 00:15:24,900 I don't think I smell anything off. 408 00:15:25,033 --> 00:15:26,933 Yes, it smells really fruity, really fresh. 409 00:15:27,066 --> 00:15:28,000 Yep. 410 00:15:28,133 --> 00:15:29,533 And I see a little bit of bubble in that. 411 00:15:29,666 --> 00:15:31,633 Yes, that's the carbon dioxide 412 00:15:31,766 --> 00:15:33,200 which is the by-product of fermentation. 413 00:15:33,333 --> 00:15:34,500 Okay. 414 00:15:34,633 --> 00:15:37,266 And it's going to blow right off but it is present. 415 00:15:37,933 --> 00:15:38,933 Oh, yum. 416 00:15:39,066 --> 00:15:40,866 I am pleasantly surprised. 417 00:15:41,300 --> 00:15:42,466 It's a little tart. 418 00:15:42,600 --> 00:15:43,500 Very fruity. 419 00:15:43,633 --> 00:15:44,500 Yeah, it's tart and fruity. 420 00:15:44,633 --> 00:15:45,500 Yes. 421 00:15:45,633 --> 00:15:46,933 It's still a little bit like the juice. 422 00:15:47,066 --> 00:15:48,000 [Meaghan] It is. 423 00:15:48,133 --> 00:15:50,033 So, if you were to just have a fruit juice-- 424 00:15:50,166 --> 00:15:51,600 it would taste a little bit more like this. 425 00:15:51,733 --> 00:15:54,566 And it does have more sugar so I guess we're not there yet. 426 00:15:54,700 --> 00:15:55,733 We're not there yet. 427 00:15:55,866 --> 00:15:56,866 We're getting there. 428 00:15:57,000 --> 00:15:58,066 And do I get to try anymore? 429 00:15:58,200 --> 00:15:59,200 Absolutely. 430 00:15:59,333 --> 00:16:00,866 Yeah, let's definitely try some 431 00:16:01,000 --> 00:16:03,433 throughout maybe further along in this process. 432 00:16:05,333 --> 00:16:07,433 [Capri] After about six months of fermentation, 433 00:16:07,566 --> 00:16:09,933 the wine is finished and ready to pour. 434 00:16:10,800 --> 00:16:12,466 These are all same grade 435 00:16:12,600 --> 00:16:14,200 but totally different manifestations. 436 00:16:14,333 --> 00:16:15,200 Walk me through it. 437 00:16:15,333 --> 00:16:16,566 Absolutely. 438 00:16:16,700 --> 00:16:18,800 So, we're going to start with one of our sparkling Rieslings. 439 00:16:18,933 --> 00:16:21,666 Sparkling is one of my favorites in general in life. 440 00:16:21,800 --> 00:16:22,666 Cheers. 441 00:16:22,800 --> 00:16:23,933 Cheers. 442 00:16:27,500 --> 00:16:28,833 Oh, that's yummy. 443 00:16:28,966 --> 00:16:30,633 So, this is made in the traditional method. 444 00:16:30,766 --> 00:16:32,266 So, Méthode Champenoise, 445 00:16:32,400 --> 00:16:34,166 and you get that same kind of apple flavor 446 00:16:34,300 --> 00:16:35,433 and aroma that we were tasting in the fermentation. 447 00:16:35,566 --> 00:16:36,433 Wait a minute. 448 00:16:36,566 --> 00:16:37,600 I was going to say, 449 00:16:37,733 --> 00:16:39,133 so this is the thing that we taste mid-fermentation? 450 00:16:39,266 --> 00:16:40,300 Yes. 451 00:16:40,433 --> 00:16:42,866 So, that is during our primary fermentation point. 452 00:16:43,000 --> 00:16:45,366 So, in order to make this style of sparkling wine, 453 00:16:45,500 --> 00:16:46,833 we actually have to go through 454 00:16:46,966 --> 00:16:49,866 and actually make a dry table wine first. 455 00:16:50,000 --> 00:16:53,600 And then once we do that, we bottle it in very thick glass 456 00:16:53,733 --> 00:16:55,600 because that is going to have to go through 457 00:16:55,733 --> 00:16:57,000 a secondary fermentation. 458 00:16:57,133 --> 00:16:58,666 So that's what keeps it sparkling? 459 00:16:58,800 --> 00:16:59,900 That's right. 460 00:17:00,033 --> 00:17:03,166 So, the next wine is actually the wine that we sampled, 461 00:17:03,300 --> 00:17:04,566 the grapes in the vineyard. 462 00:17:04,700 --> 00:17:06,066 So, this is Eugenia. 463 00:17:06,200 --> 00:17:07,633 It's one of our single veneer dry Rieslings. 464 00:17:07,766 --> 00:17:09,233 Eugenia and that's your great grandmother. 465 00:17:09,366 --> 00:17:10,333 Great grandmother, yes. 466 00:17:10,466 --> 00:17:11,533 Yeah, the wife of Konstantin. 467 00:17:11,666 --> 00:17:12,633 Oh, that warms my heart. 468 00:17:12,766 --> 00:17:13,766 Okay, we're going to try this. 469 00:17:13,900 --> 00:17:15,166 It's for all the great grandmothers, right? 470 00:17:15,300 --> 00:17:16,233 It's for all the great grandmothers, 471 00:17:16,366 --> 00:17:17,400 all right. 472 00:17:19,533 --> 00:17:20,600 Oh, that's also lovely. 473 00:17:20,733 --> 00:17:22,266 It is a little bit sweeter. 474 00:17:22,400 --> 00:17:23,300 Hmm huh. 475 00:17:23,433 --> 00:17:25,266 But it's not overly sweet. 476 00:17:25,400 --> 00:17:26,533 Mmm-mm. 477 00:17:26,666 --> 00:17:28,266 It's got that bright acidity and it's got that freshness. 478 00:17:28,400 --> 00:17:29,366 Yeah. 479 00:17:29,500 --> 00:17:31,066 And you even taste almost like a mineral focus. 480 00:17:31,200 --> 00:17:33,933 Yes, it's the terroir. 481 00:17:34,066 --> 00:17:34,933 It's the terroir. 482 00:17:35,066 --> 00:17:36,233 So now I'm putting all the pieces together. 483 00:17:36,366 --> 00:17:37,533 Yes. 484 00:17:37,666 --> 00:17:40,133 The final is actually one of our dessert styles of Riesling. 485 00:17:40,266 --> 00:17:41,966 So, if you remember in the vineyard, 486 00:17:42,100 --> 00:17:43,300 and also on the sorting table, 487 00:17:43,433 --> 00:17:46,066 we saw those grapes that almost were turning into raisins. 488 00:17:46,200 --> 00:17:47,266 Yes. 489 00:17:47,400 --> 00:17:50,600 So, they're affected by a rot that occurs naturally, 490 00:17:50,733 --> 00:17:52,133 it's called Botrytis cinerea. 491 00:17:52,266 --> 00:17:54,633 It's a noble rot, and this wine 492 00:17:54,766 --> 00:17:57,333 actually has a portion of those raisin grapes inside. 493 00:17:57,466 --> 00:17:58,533 Oh, interesting. 494 00:17:58,666 --> 00:17:59,533 They are a noble rot. 495 00:17:59,666 --> 00:18:00,800 Why do they call them a noble rot? 496 00:18:00,933 --> 00:18:04,333 Yeah, it's just a very sought-after sort of way 497 00:18:04,466 --> 00:18:05,700 to make dessert wine. 498 00:18:05,833 --> 00:18:08,800 You know, going back hundreds of years in Germany and France, 499 00:18:08,933 --> 00:18:11,166 it's how they make the most prized dessert wines 500 00:18:11,300 --> 00:18:12,266 from the world. 501 00:18:12,400 --> 00:18:14,100 And it's changing the chemistry of the grapes. 502 00:18:14,233 --> 00:18:16,333 You're increasing the acidity and the sugar. 503 00:18:16,466 --> 00:18:17,333 Oh, okay. 504 00:18:17,466 --> 00:18:18,333 And adding flavor. 505 00:18:18,466 --> 00:18:20,000 So, it's like, nature's way of doing it 506 00:18:20,133 --> 00:18:21,500 in advance on the vine. 507 00:18:21,633 --> 00:18:23,100 Yes, let's try it. 508 00:18:25,666 --> 00:18:27,400 Mmm, that is nice. That is nice. 509 00:18:27,533 --> 00:18:28,666 It's sweet but not too sweet. 510 00:18:28,800 --> 00:18:29,800 That's right. Yep. Very tropical. 511 00:18:29,933 --> 00:18:31,200 That is really good. 512 00:18:31,333 --> 00:18:34,733 You really have an incredible legacy here. 513 00:18:34,866 --> 00:18:36,166 Thank you very much, Capri. 514 00:18:36,300 --> 00:18:37,500 And it's wonderful to see you continuing it on. 515 00:18:37,633 --> 00:18:38,600 I know that your great grandparents 516 00:18:38,733 --> 00:18:39,833 would be absolutely proud of you. 517 00:18:39,966 --> 00:18:41,133 Oh, thank you. 518 00:18:41,266 --> 00:18:42,733 And everything you put into every bottle and every glass. 519 00:18:42,866 --> 00:18:43,833 So, cheers. 520 00:18:43,966 --> 00:18:45,133 Thank you so much, Capri. You have to come back. 521 00:18:45,266 --> 00:18:46,366 To the next 100 years. 522 00:18:46,500 --> 00:18:48,000 That's right. The next 100 years. 523 00:18:49,466 --> 00:18:51,700 [Capri] Grape berries are the most recognizable product 524 00:18:51,833 --> 00:18:52,900 of the vine, 525 00:18:53,033 --> 00:18:54,700 but they're not the only part of the plant 526 00:18:54,833 --> 00:18:57,133 with beloved culinary traditions. 527 00:18:58,166 --> 00:18:59,433 Beth and Mohammad Alfayad's 528 00:18:59,566 --> 00:19:02,966 Rochester restaurant, Levantine, serves cuisine 529 00:19:03,100 --> 00:19:06,233 inspired by Mohammad's home country of Syria. 530 00:19:06,366 --> 00:19:10,200 Yalenji, are rolled grape leaves brined in water and salt 531 00:19:10,333 --> 00:19:11,600 and stuffed with a filling 532 00:19:11,733 --> 00:19:15,233 of rice, fresh herbs, lemon and vegetables 533 00:19:15,366 --> 00:19:18,133 and are a favorite of Mohammad and his mother Entesar. 534 00:19:21,166 --> 00:19:23,233 I know the restaurant that you have is Levatine's, right? 535 00:19:23,366 --> 00:19:24,366 Levatine's, yes. 536 00:19:24,500 --> 00:19:25,500 What does that mean? 537 00:19:25,633 --> 00:19:27,000 What is the connection there? 538 00:19:27,133 --> 00:19:28,633 Yeah, so it took us a while 539 00:19:28,766 --> 00:19:31,033 to decide on the name for our restaurant. 540 00:19:31,166 --> 00:19:34,300 But one of the things that we kept coming back to was the idea 541 00:19:34,433 --> 00:19:39,033 that all of the borders in the Middle East are relatively new 542 00:19:39,166 --> 00:19:43,066 compared to the history of the cuisine and the culture there. 543 00:19:43,200 --> 00:19:46,700 So, we decided that paying homage to the name of the region 544 00:19:46,833 --> 00:19:48,233 was the best way to go 545 00:19:48,366 --> 00:19:50,066 to acknowledge that we're pulling in 546 00:19:50,200 --> 00:19:51,933 a long history of cooking traditions 547 00:19:52,066 --> 00:19:53,600 that extend past the borders 548 00:19:53,733 --> 00:19:55,266 that were created in the last century. 549 00:19:55,400 --> 00:19:56,600 Right. I love that inclusiveness. 550 00:19:56,733 --> 00:20:02,400 Now, I have to go back because I know you've learned so much 551 00:20:02,533 --> 00:20:04,233 from your mom and in the last two seconds, 552 00:20:04,366 --> 00:20:06,700 I've learned that I'm doing it all wrong from your mom. 553 00:20:06,833 --> 00:20:08,733 So, would you please show me again? 554 00:20:08,866 --> 00:20:11,166 I'm like, here I am doing what-- 555 00:20:11,300 --> 00:20:12,900 I don't even know what I'm doing. 556 00:20:13,033 --> 00:20:14,800 So, show me what I'm doing. 557 00:20:14,933 --> 00:20:19,933 [Entesar] These, face-- I need these face up. 558 00:20:20,066 --> 00:20:21,633 Face up, that's where the stems are. 559 00:20:21,766 --> 00:20:22,700 [Entesar] Yeah. 560 00:20:22,833 --> 00:20:23,866 So, the rough side. 561 00:20:24,000 --> 00:20:26,166 [Entesar] I put the rice like a line. 562 00:20:26,300 --> 00:20:28,566 [Capri] Fold in and fold in those leaves. 563 00:20:28,700 --> 00:20:30,600 In and up. 564 00:20:30,733 --> 00:20:31,900 [Entesar] Tight. 565 00:20:32,033 --> 00:20:34,033 [Capri] Tight. Okay. 566 00:20:34,166 --> 00:20:35,333 And you make it look so easy. 567 00:20:35,466 --> 00:20:38,333 So, we roll these and then how long do you have to wait 568 00:20:38,466 --> 00:20:39,833 or how long do they-- 569 00:20:39,966 --> 00:20:42,933 Sometimes I can cook in the evening, 570 00:20:43,066 --> 00:20:48,033 maybe sometimes morning, to be cold. 571 00:20:48,166 --> 00:20:49,200 How many hours? 572 00:20:49,333 --> 00:20:51,233 Maybe four or five. 573 00:20:51,366 --> 00:20:53,566 So, I got to start early in the morning. 574 00:20:53,700 --> 00:20:54,666 Yeah. 575 00:20:55,600 --> 00:20:56,466 Yeah. 576 00:20:56,600 --> 00:20:58,900 It's the part I miss when I sleep in. 577 00:20:59,033 --> 00:21:03,033 They wake up and, oh, a nice smell. 578 00:21:03,166 --> 00:21:04,333 What are you cooking? 579 00:21:04,466 --> 00:21:07,633 That's the easiest way to get somebody out of bed, right? 580 00:21:07,766 --> 00:21:11,633 You smell that smell, and they're going to be excited. 581 00:21:12,833 --> 00:21:14,866 [Mohammad] We have drained the filling 582 00:21:15,000 --> 00:21:18,566 from the cold nice juices we cooked 583 00:21:18,700 --> 00:21:20,800 like lemon juice, pomegranate, molasses. 584 00:21:20,933 --> 00:21:22,900 We going to use that in the broth. 585 00:21:23,033 --> 00:21:23,900 [Capri] Okay. 586 00:21:24,033 --> 00:21:27,900 With some tomato sauce. 587 00:21:28,033 --> 00:21:32,133 And we're going to put it in like a pot. 588 00:21:32,266 --> 00:21:35,533 Have some weight on it because when it's cooking and boiling, 589 00:21:35,666 --> 00:21:41,166 you'll be risking it to reopen and release all the rice. 590 00:21:41,333 --> 00:21:42,400 You don't want that. 591 00:21:42,533 --> 00:21:44,000 [Mohammad] So, you got to have some weight on top. 592 00:21:44,133 --> 00:21:46,766 And then you just put it on low heat four hours 593 00:21:46,900 --> 00:21:49,533 and it should be ready. 594 00:21:49,666 --> 00:21:50,733 Good job. 595 00:21:54,400 --> 00:21:59,066 Now, what are your earliest memories of making this dish. 596 00:21:59,200 --> 00:22:01,200 Did you all make it together? 597 00:22:01,333 --> 00:22:06,833 Always my grandmother taught me, you have to do it. 598 00:22:09,066 --> 00:22:10,666 I was not allowed to be in the kitchen. 599 00:22:10,800 --> 00:22:11,666 [Capri] No? 600 00:22:11,800 --> 00:22:12,933 I forced my way. 601 00:22:13,066 --> 00:22:14,000 And you own a restaurant. 602 00:22:14,133 --> 00:22:16,966 She was like, no that's not your place. 603 00:22:17,100 --> 00:22:19,533 Just focus on your study. 604 00:22:19,666 --> 00:22:21,400 And I was like, so interested. 605 00:22:21,533 --> 00:22:25,166 Like, I see the raw ingredients, and for a little kid, 606 00:22:25,300 --> 00:22:26,866 to me, it's like magic. 607 00:22:27,000 --> 00:22:27,866 Oh, yeah. 608 00:22:28,000 --> 00:22:29,166 But how can we-- 609 00:22:29,300 --> 00:22:31,933 Like, these leaves taste so good. 610 00:22:32,066 --> 00:22:34,766 I just want to learn all the secrets. 611 00:22:34,900 --> 00:22:36,266 [Capri] What did you learn? 612 00:22:36,400 --> 00:22:37,733 I was a good student, I think. 613 00:22:37,866 --> 00:22:38,833 Yeah. 614 00:22:38,966 --> 00:22:41,366 So, my mom finally, eventually, 615 00:22:41,500 --> 00:22:44,900 let me in the kitchen and we were good team. 616 00:22:45,033 --> 00:22:46,133 I love that story. 617 00:22:46,266 --> 00:22:47,833 I love that story. 618 00:22:49,766 --> 00:22:51,433 [Capri] The rolled Yalenji are lined up 619 00:22:51,566 --> 00:22:53,666 inside a pot on top of vegetables 620 00:22:53,800 --> 00:22:55,100 before being weighed down 621 00:22:55,233 --> 00:22:56,933 and submerged into tomato sauce 622 00:22:57,066 --> 00:22:59,366 for four to five hours of simmering. 623 00:23:01,633 --> 00:23:04,000 Entesar along with Mohammad's father, Fayad, 624 00:23:04,133 --> 00:23:05,700 immigrated to the United States 625 00:23:05,833 --> 00:23:08,266 just weeks before the COVID-19 pandemic 626 00:23:08,400 --> 00:23:10,233 nearly halted global travel. 627 00:23:10,466 --> 00:23:11,600 You guys ready? 628 00:23:12,933 --> 00:23:14,433 [Capri] A sizable platter of Yalenji 629 00:23:14,566 --> 00:23:17,833 occupies a central place on the table for this family meal 630 00:23:18,833 --> 00:23:21,200 with Mohammad's brother, Muham, and Beth's parents, 631 00:23:21,333 --> 00:23:22,866 Patty and Tom, joining. 632 00:23:24,433 --> 00:23:25,533 [Mohammad] Just one last thing 633 00:23:25,666 --> 00:23:28,100 is a drizzle of pomegranate molasses. 634 00:23:28,233 --> 00:23:29,600 Oh, whoa. 635 00:23:29,733 --> 00:23:31,233 Makes all the difference. 636 00:23:31,966 --> 00:23:34,333 We call this like the ultimate Levantine comfort food. 637 00:23:37,733 --> 00:23:42,333 Mmm, the pomegranate, which is the molasses, 638 00:23:42,466 --> 00:23:46,266 is the pomegranate juice and the pomegranates 639 00:23:46,400 --> 00:23:49,600 are bringing out the freshness of the mint to me, 640 00:23:49,733 --> 00:23:50,800 which is just great. 641 00:23:50,933 --> 00:23:52,933 And it's got to be just really special, 642 00:23:53,066 --> 00:23:56,200 the fact that you all are able to eat like this so frequently. 643 00:23:56,333 --> 00:23:58,233 How was that-- 644 00:23:58,366 --> 00:24:02,200 How did you all cope during that time apart as a family? 645 00:24:02,333 --> 00:24:06,766 The food is such a great connection to me 646 00:24:06,900 --> 00:24:08,366 like with the memories. 647 00:24:08,500 --> 00:24:13,133 It reminds me of my mom and time we spend together. 648 00:24:13,266 --> 00:24:18,133 Also, I feel like I want to share it with Rochester. 649 00:24:18,266 --> 00:24:21,933 And anybody that comes to my restaurant could experience 650 00:24:22,066 --> 00:24:24,366 all these flavors that I grew up with. 651 00:24:25,033 --> 00:24:27,933 You all grew up here, right, in upstate New York? 652 00:24:28,066 --> 00:24:29,200 Right. 653 00:24:29,333 --> 00:24:31,700 And I would suspect this might be a little bit different 654 00:24:31,833 --> 00:24:32,900 than maybe some of the cuisine 655 00:24:33,033 --> 00:24:34,300 that you were used to growing up. 656 00:24:34,433 --> 00:24:37,100 Yes. Quite a bit. 657 00:24:37,233 --> 00:24:38,400 This is authentic. 658 00:24:38,533 --> 00:24:41,100 I mean, there is Middle Eastern restaurants here in town 659 00:24:41,233 --> 00:24:43,133 but they're nothing like this. 660 00:24:43,266 --> 00:24:44,233 Yeah. 661 00:24:44,366 --> 00:24:47,266 I grew up in an Irish family. 662 00:24:47,400 --> 00:24:49,633 It was strictly meat and potatoes. 663 00:24:49,766 --> 00:24:54,100 My dad lived with us but more and more since we've retired, 664 00:24:54,233 --> 00:24:58,100 we've watched cooking shows and we appreciate good food. 665 00:24:58,233 --> 00:24:59,266 You're right. 666 00:24:59,400 --> 00:25:02,166 People are recognizing that they want to experience 667 00:25:02,300 --> 00:25:05,000 all different types of foods regardless of their background. 668 00:25:05,133 --> 00:25:06,633 Whether you grew up with meat and potatoes 669 00:25:06,766 --> 00:25:09,500 or you grew up eating grape leaves 670 00:25:09,633 --> 00:25:12,266 as part of your family meal every night 671 00:25:12,400 --> 00:25:14,100 or your birthday celebration. 672 00:25:14,233 --> 00:25:16,033 At the end of the day, 673 00:25:16,166 --> 00:25:19,366 we all can understand one another so much better 674 00:25:19,500 --> 00:25:21,666 when we can enjoy each other's food. 675 00:25:21,800 --> 00:25:22,866 Thank you so much. 676 00:25:23,000 --> 00:25:24,066 I'm going to continue to dig in. 677 00:25:24,200 --> 00:25:25,166 Thank you for coming. 678 00:25:25,300 --> 00:25:26,266 Thank you. 679 00:25:27,933 --> 00:25:29,266 [Capri] Here in upstate New York 680 00:25:29,400 --> 00:25:32,433 the autumn grape harvest remains a celebrated tradition 681 00:25:32,566 --> 00:25:34,033 in which generational knowledge 682 00:25:34,166 --> 00:25:35,866 blends with modern innovation 683 00:25:36,000 --> 00:25:38,566 to create unique vintages each year. 684 00:25:38,700 --> 00:25:40,733 From the concord grape pies of Naples 685 00:25:40,866 --> 00:25:43,466 to the mineral rich Rieslings of the Finger Lakes, 686 00:25:43,600 --> 00:25:47,400 the region's terroir is present in every bite and sip. 687 00:25:50,233 --> 00:25:51,900 Creating a tapestry of taste 688 00:25:52,033 --> 00:25:54,166 reflecting the people who call it home. 689 00:25:54,966 --> 00:25:56,166 But why take my word for it, 690 00:25:56,300 --> 00:25:58,666 when you can come experience it for yourself. 691 00:26:00,066 --> 00:26:01,900 America The Bountiful 692 00:26:02,033 --> 00:26:04,433 is waiting for you and me. 693 00:26:06,366 --> 00:26:09,366 For more information visit Americathebountifulshow.com. 694 00:26:14,066 --> 00:26:15,666 [announcer] America's farmers have nourished us 695 00:26:15,800 --> 00:26:17,133 for generations, 696 00:26:17,266 --> 00:26:19,666 but today they face unprecedented challenges. 697 00:26:20,966 --> 00:26:23,133 American Farmland Trust works with farmers 698 00:26:23,266 --> 00:26:25,800 to help save the land that sustains us. 699 00:26:25,933 --> 00:26:28,566 Together we can work to keep America bountiful.