Chris Cesta

For Chef Chris Cesta, relaxing on a day off means spending time in the below-freezing temperatures of Holiday Ice, on Syracuse's Vine Street, carving a 300-pound block of specially prepared ice into a work of art that will become the focal point for a special event.Cesta, who's normally at the Inn Between, carves 3 or 4 sculptures a month.Each takes between one and three hours, and designs that he makes regularly include vases (with spaces for flowers on top), kissing doves on a heart, and eagles.A medium sized sculpture runs about $300.Cesta also carves in frigid Clinton Square for Winterfest, but prefers the inside environment.

Chris Cesta, owner and executive chef of the Inn Between in Camillus and Shore's longtime friend, has seen that bluntness firsthand."Brian has been around the block," Cesta notes.

Adorning tables will be ice sculptures created by Chris Cesta, executive chef and owner of the Inn Between restaurant in Camillus and Fran Belge of Schisa Bros.

Sharing their professional expertise with the students have been several competition mentors including Chris Cesta, owner of the Inn Between Restaurant, in Camillus; Jim Powell, of the Arad Evans Inn, of Fayetteville; Eric Rose, of Sysco Foods and Jim Drake, a food service professor at Onondaga Community College.

Restaurant owner and President of The American Culinary Federation Syracuse, New York Chapter, Chris Cesta, will personally prepare your remarkable meal!

Restaurants such as Julie's Place on James Street , Outback Steakhouse on Erie Boulevard , Kettle Lakes in Tully , and Armory Square haunts such as Kitty Hoynes and P.J. Dorsey's will be among the favorites for the SU crowd , predicted Chris Cesta , president of the local chapter of the American Culinary Federation.
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We're ready for them , said Cesta , chef - owner of the Inn Between restaurant in Camillus.It's a great time of the year to be Central New York.The colors are perfect and the trees are just gorgeous..

A culinary landmark between Camillus and Elbridge , The Inn Between , 2290 W. Genesee Turnpike ( Route 5 ) , Camillus ( 672-3166 ) offers fine dining in a spacious white 19th-century house , thanks to all-star executive chef and owner Chris Cesta

With an unbeatable lakeside view , the stately stone Brewster Inn , 6 Ledyard Ave. , Cazenovia ( 655-9232 ) , gets my vote for splendid food , wine and service all year long.The sweeping view of Cazenovia Lake gets even closer in the summer when owner Dick Hubbard's handsome outdoor brick patio for light bites becomes a place to drink in the scenery as well.

Tiny but terrific , The Darkroom , 4312 E. Genesee St. , DeWitt ( 446-2072 ) , has only 11 tables , but head chef Shelly Witchley's ever-changing blackboard menu can lure me to one of them on any occasion.Casual and friendly , this hideaway can get noisy , but when every meal's memorable , who cares.

Owner and chef Chris Cesta is there every night cooking what I believe is the best tasting and least pretentious gourmet food around.I especially recommend the Lobster Bisque and Beef Wellington.

Here, you'll meet owner and chef Chris Cesta who will provide you with the special recipe for their house dressing.
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Your meal will be prepared by Chris Cesta, President of the American Culinary Federation, Syracuse New York Chapter.
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Chris Cesta, owner of the restaurant and President of the American Culinary Federation, Syracuse, New York Chapter, will personally prepare your delicious meal.