New executive chef, baker join staff at The Lake House on Canandaigua
CANANDAIGUA, NY — Both worked in local kitchens and rose to top positions in kitchens in the fine-dining cities of New York City and Austin, Texas.
And now they’re plying their craft at The Lake House on Canandaigua’s Rose Tavern, Sand Bar, Library Bar and the seasonal Pool Bar as new executive chef and executive baker.
Steve Eakins, who has appeared on hit Food Network shows “Chopped” and “The Best Thing I Ever Ate,” was recently appointed executive chef. John Bard was appointed executive baker. They join food and beverage director Nicholas Massimilian at the lakeside resort.
Eakins worked with Marc Murphy’s Benchmarc restaurants in Manhattan, serving as executive chef of Ditch Plains, Landmarc at the Time Warner Center, Kingside in the Viceroy Hotel and Landmarc in Tribeca. His New York City restaurant experience also includes Central Park Boathouse and Danny Meyer’s Maialino.
Most recently, Eakins served as executive chef of Radio Social in Rochester with two in-house culinary venues — Ophira and Shortwave.
Bard learned bread baking while working in the pastry kitchen of Jeffrey’s, a high-end French-inspired steakhouse, becoming head baker. Most recently he worked with McGuire Moorman Lambert (MML), taking over the bread and pastry program at Clark’s Oyster Bar and opening Swedish Hill bakery and deli in 2019.
Before moving to Texas, Bard worked in 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.
Market madness
The folks at the Canandaigua Farmers Market must have college basketball and March Madness on the mind. Why?
As they remind us, it's the Final Four!
The four, as in only four more Saturdays left of the Winter Market and so the countdown begins for the summer city mainstay. Market days left this winter include Saturdays, April 23, and May 7 and 21, at the Antis Street parking lot, behind Frequentem Brewing Co. and across the street from V-Pub and Pizano's.
The market is set to return to the Mill Street pavilion for the summer season June 4.
Cooking up fun during spring break
New York Kitchen will be offering junior chef’s classes during spring break. Kids classes are for ages 8 to 11. Teen classes are for ages 12 to 18.
Here are the time and days:
Teen Cooking Baking Camp is scheduled for 10 a.m. to 3 p.m. Monday, April 11. Kids Table: Baking Camp runs the same date and time.
Kids Table: Sammies, Sides and Floats will be offered from 11 a.m. to 1 p.m. Thursday, April 14. Teen Cooking: Sliders, Sides and Shakes will be offered the same date, from 11 a.m. to 1:30 p.m.
Teen Cooking: Savory Favorites will be held from 11 a.m. to 1 p.m. Friday, April 15.
Teen Baking: Scones, Curd and Berry Compote will be offered from 11 a.m. to 2 p.m. Monday, April 18.
Teen Cooking: Slides, Sides and Shakes will also be offered from 11 a.m. to 1 p.m. Thursday, April 21.
Teen Cooking: Savory Favorites will be held from 11 a.m. to 1 p.m. Friday, April 22.
Check ahead to confirm classes have openings. For details, visit https://www.nykitchen.com/.
It’s not too early to think about summer vacation, as Junior Chef Camps are planned in July and August.
On the calendar
The Bloomfield Lions and Leos Clubs will have a drive-thru spaghetti dinner from 4:30 to 6 p.m. or until sold out Wednesday, April 13, at the Veterans Park American Legion building parking lot, 6910 Routes 5 and 20, East Bloomfield.
The cost is $9; $5 for those 12 and younger.
This article originally appeared on Rochester Democrat and Chronicle: The Lake House on Canandaigua adds Steve Eakins, John Bard
