At KANU Restaurant in Lake Placid, Executive Chef David Haick enjoys serving creative cuisine not typically found in the area. His focus is on regional, foraged and farm-fresh ingredients blended together in innovative ways for unique flavors and textures. One of his most inventive dishes is a Kilcoyne Farm Bone-In Filet, an unusual cut of meat created specifically for KANU Restaurant and the Whiteface Lodge where it resides. Chef David tells the farmer and its butcher exactly how he wants the meat cut — which neither have heard of before — giving the filet a fuller, more beefy flavor with less fat content. The meat is typically served with baby carrots, butternut squash, parsnips and three onion marmalade.

Pairing suggestion from KANU Restaurant’s sommelier, Scott Waller: A 2008 Allegrini “Palazzo della Torre” from Veneto, Italy

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Jessica Festa

Jessica Festa is the editor of Epicure & Culture as well as Jessie on a Journey. She enjoys getting lost in new cities and having experiences you don’t read about in guidebooks. Some of her favorite travel experiences have been teaching English in Thailand, trekking her way through South America, backpacking Europe solo, road tripping through Australia, agritouring through Tuscany, and volunteering in Ghana.

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