Skaná Spa refreshers for any season

Crowded stores, even more crowded planes and trains and other exposures of the holiday season make for scratchy throats but Skaná Spa at Turning Stone Resort and Casino in upstate New York has the answer.

Chef de Cuisine Michael Zmigrodski, Wildflowers Restaurant in The Lodge at Turning Stone, developed a series of antioxident- and vitamin-packed refreshers with spa experts, basing them on centuries-old healing and wellness principles of the Oneida people.

Here's the recipe for one. Recipes for others can be found at www.turningstone.com/spa.

Skana´ Meyer Lemon Mint infused soother

1 gallon water
6 Meyer Lemons, zested, seeds removed
10 sprigs mint



Combine zest, lemon and water in a large container and allow to cold steep for at least 6 hours.
Strain through a fine mesh.
Fill pitcher with Meyer Lemon and Mint water. Garnish with slices of lemon and sprigs of mint. Serve chilled.


Skaná means peace in the Oneida language and may this soother infuse you with peace in the coming weeks.

Turning Stone's Famous Pino Greens

Turning Stone Resort

Turning Stone Resort and Casino in upstate New York is not only  beautiful facility, it's a delicious one as well.  Wine Spectator Awards of Excellence for their wine lists were just awarded to four of the facility's restaurants, Wildflowers, Pino Bianco, Forest Grill, and Rodizio.

Jeffrey Herring, Chef de Cuisine

I can attest to Pino Bianco for its food as well as its wine. During  a recent dinner there, two of us split an order of their famous Pino Greens (next time I'll order one just for me).

 Jeffrey Herring, Chef de Cuisine for both Pino Bianco Trattoria and Forest Grill Steakhouse, graciously shared the recipe.

Trust me, the photo does not do this dish justice. Try it; you'll be hooked.

Famous Pino Greens

  Turning Stone's Famous Pino Greens

1 head escarole - cut, washed and blanched
3 oz Pancetta - diced
1/4 cup small white onion, diced
6 garlic cloves, thinly sliced
5 oz tomato sauce (your own or from a can)
salt and pepper to taste
1/4 cup Parmesan cheese
crushed red pepper flakes to taste
2 oz. olive oil

Heat saute pan, add pancetta and begin to render out the fat. Add olive oil and saute onions, garlic and crushed red pepper flakes until the aroma has developed. Add the tomato sauce, toss, and add the escarole and toss. Finish with Parmesan cheese.

To serve as pictured, top with round of toasted Italian bread spread with olive oil and Parmesan cheese.