Bill Farmer sees decade-long vision for Creekside Inn finally coming into focus
A group of writers and photographers, mostly food and wine critics from Monroe County, were in Le Roy last night to be the first to experience Farmer's Creekside Inn.
Ten years have passed since Bill Farmer, chairman of Catenary Construction in Rochester and a specialist in historical preservation of concrete and masonry buildings, saw the Creekside Inn for the first time.
It wasn't a pretty sight. Three years earlier the Creekside had been destroyed by a fire people in Le Roy still talk about.
"Part of it is the environment," Farmer said about what attracted him to buying and restoring the 200-year-old building. "It was a vision when I first looked at the building, and it was in dire shape.
"It was collapsing. It was ravaged by fire. But I took a look at the environment, the setting, the historic structures that are across the creek, the composite of the village itself, the post office across the street, and I thought this was just an unbelievable setting that was unrecognized."
He decided to set out and create a dining and hospitality destination that was second to none in Western New York.
The preview dinner last night was the first time Farmer could see that vision start to come into focus in a meaningful way. There's still a lot of work to do on the interior of the building before Farmer's Creekside Tavern & Inn opens to the public on June 5, but Farmer said he has the right people in place to make it happen.
"It’s really overwhelming-- this event, this private little dinner we hosted tonight was a culmination of a fast track of putting the kitchen together, hanging the final fixtures," Farmer said. "The floors are only three days old. It’s really a tad overwhelming to see it come so beautifully, full of life, and so many people here enjoying the experience and seeing the staff perform. I just feel so flattered and honored to have the staff we have."
It's been eight years since The Batavian first paid a visit to the Creekside and met Farmer. We've dropped in several times over the years since and been impressed each time with the attention to detail; the quality Farmer is investing in the building. The new floors are real hardwood; the interior railings are oak, the fixtures are the highest quality and the amenities -- exterior patio and bar with a gas fireplace, a tavern, a fine dining room, guest rooms on the top floor -- are well thought out and designed.
As the opening day approaches, it's clear Farmer has given the same attention to detail in hiring his staff, with Chris Grocki as general manager and Sean Wolf as executive chef.
"I’ve always felt blessed by the people that I employ," Farmer said. "I've had people working for me now for well into a 30-year span. I value my employees. I recognize their efforts. It’s just so rewarding when you put together a good team, and they go out and execute the plan. That holds true with everything we do whether it’s real estate development or masonry and concrete services, masonry restoration services, and now it's going into our food and hospitality services."
Farmer said he decided on Grocki and Wolf as his top leadership in the restaurant several months ago and said throughout the process he's convinced he made the right choices.
During his opening remarks before the dinner, Grocki was equally effusive about his new boss.
"Opening a restaurant is a labor of love, and we’ve got a family here that has no shortage of it," Grocki said, adding, "I’ve never had the pleasure of working for somebody who has gone for it in quite this way. You always say, 'You don’t do anything like anybody else does.' and clearly that’s true."
One of the key people in helping the restaurant, tavern and inn come together so beautifully, Farmer said, was interior designer Jason Longo. Longo said Farmer was a special client.
"Chris and I had worked on a project before, and I called Chris one night," Longo said, "and I was nearly in tears, and I said, 'I can't believe that in my career' -- which has been going on for some time now -- 'that I've ever worked on a project where people gave everything, from the carpenters to the electricians. Every single person who has worked on this project is so invested and so involved.' "
Farmer said he just had a passion for the project since the day he saw the building and has made sure he's had the right people in place to make sure the vision became a reality.
"It seemed pretty clear to me when I came to the building, looked at the site, saw the surroundings, stone building, 200 years old almost, I hate to say it, but for me, it was a no-brainer to get involved in," Farmer said.
"You’ve got to have a passion for it," he added. "I think that’s the driving force. I fell in love with this place. I fell in love with the building. The site. Part of the experience of rehabbing and building it and meeting all the challenges and solving all the issues are a great part of it."
The dinner consisted of multiple courses loosely paired with wines, mostly from the Finger Lakes. It started with a ceviche of Alaskan halibut, bitter spring greens, truffle chicken, followed by a surf and turf and a dessert of foie gras. Wines included a Hermann J. Wiemer Blanc de Noir 2011, Ravines Dry Riesling Argetsinger Vineyard 2012, Palo Cortado 'Peninsula' Sherry' and a Benanti Etna Bianco 2015, among others.
The idea, Grocki said, was to give guests a sample of what will be served in the tavern and in the fine dining room, known as the Cleveland Room, which will serve fine dining, destination, and special occasion meals four days a week. The fine dining room, the tavern, the patios, all told, will seat 400 people.
Farmer thinks the Creekside Inn will become a destination location, drawing people from throughout the region, especially Buffalo and Rochester.
"I had no idea initially how important of a project this would be, but over the years it’s become apparent," Farmer said. "I’ve realized this is a significant, significant project for Western New York, the Town of Le Roy, the county. It’s a very meaningful project, and I’m flattered and privileged to be that guy doing it."
Surf and turf
The tavern, still under construction
One of the inn's guest rooms.
Bill Farmer, Sean Wolf, Chris Grocki
Bill's son, Bill, daughter Hailey, who will run fine dining, her son Ryder, and Bill Farmer.
I'm sure the place is beautiful but those portions......i dont know if thats going to be their portion size then people are going to leave there still hungry
Maybe not hungry, Jeff. But, they'll probably be scrimping for the following month's car payment.
I've always said, I can't eat $40 worth of food - not in one sitting, anyways.
Over the several courses of the meal, it was plenty of food ... and wine. Typically, preview events are portioned to provide a range of sample portions, not the meals as they will actually be prepared off the menu.
Back when it was the Ganson Inn it was my favorite places to eat, the food was great, portions were very generous, atmosphere was warm and the prices were reasonable. I tend to agree with Ed, time will tell, but it seems more like something that's going to be over priced for the majority of the people in the area to frequent.
I wish the proprietors well and success in their endeavor. They invested their own money and added a unique dining experience to the community. They will be paying taxes. I also like the fact they are offering New York State wines.
I think this is wonderful! The end result of all that hard work is beautiful. I always find it odd when someone is trying to improve a community that people will always find something negative to say. I wish the establishment lots of luck and I cannot wait to try it out!!!
Rick. I suppose, in all fairness, I should add this to my previous comment.
While I stand by my statement that I can't eat $40 worth of food (in one sitting), that's not to say I haven't been to places that have charged that much (or more - much more).
Au contraire, mon frère.
There are times when some people feel the need to "splurge". It might be an anniversary. Or, to celebrate a "promotion". It could even be that you just feel the "need" for a certain kind of ambiance.
I did (kind of) chuckle when you mentioned the Ganson as your favorite place to eat. If memory serves me correctly (while I still have all my marbles, a Steely or two MIGHT be slightly out-of-round), I only went there three times. While it was "OK", to me, it just didn't feel "comfortable".
Nope! Back "then", in Le Roy, I much preferred either LB Grand, or, D & R Depot, for my "fine dining". To each their own.
Of course, when in Batavia (which I'm not, sadly), I make it a point to visit my favorite dining place, for the same reasons you listed: the food was great, portions were very generous, atmosphere was warm and the prices were reasonable. If that weren't enough, the feeling that you are amongst "family" makes for a great experience. If I ever get back there, I will, as always, greet the amiable manager with, "Hi, Jo!".