Ice Wine-Infused Foods
We're very excited to announce that RIT's Brick City Catering has developed ice wine-infused foods and pastries for you to enjoy. Chefs Autumn Geer and Tracy Burgio have prepared a menu of wonderful foods to take the ice wine experience to the next level.
Recipes include:
- Radicchio & Arugula Salad with toasted almonds and raspberry ice wine vinaigrette
- Pulled Pork Sliders with mango chipotle ice wine glaze
- Roasted Butternut Squash Soup
- Cheese Fondue with baguette
- Farfalle with pancetta, leeks and wild mushrooms in an ice wine cream sauce
- Fire and Ice Wine S'more
- Iced Apricot Filled Cupcake
The Chefs
Tracy Burgio
I have been in the restaurant industry for 20 years. When I first started, I worked as a bartender, server, and restaurant manager before moving to New York City to manage a restaurant in Times Square. This is where I discovered I needed to quit and go to culinary school. So I went to French Culinary Institute to study pastry, graduating in 2009. Then I moved to Chicago and worked under a famous Food Network Chef (who will remain nameless). After that I was accepted into an internship at a vegetarian hotel in Umbria, Italy. I moved to Italy for 4 months to cook at the most amazing place on earth. In September 2010 I returned to Rochester and started at RIT's Brick City Catering.
Autumn Geer
I was born and raised right here in Rochester, NY. My first job was at a little farm market restaurant in Hilton, NY at the age of 13. From there I worked at chain restaurants, starting entry level and quickly moving up the ranks. I took a break at age 17 and realized I belong in the culinary world. So I went back to the chain restaurants, starting at the bottom again and working my way up.
My Mother and Step Father bought Wojtczak’s bakery that came with all the employees so I got the beautiful job of dishwasher. It wasn’t a challenge for me so when I finished washing dishes I would jump in on the large-scale scratch baking. Because I caught on so quickly, we hired a new dish washer, and I became the head baker. I started developing new recipes and more efficient ways to do production. We hired an evening cake decorator who happened to work at RIT. She suggested that I talk to her boss and they hired me on to do all the baking and manage the deli in the Brick City Café and Catering. After 6 years of hard work, dedication, jumping out of my comfort zone and never backing down from a challenge I received a promotion. Almost 10 years later, here I am, still with the same mindset - challenging myself daily, giving my all and determined to never stop learning.