Mise En Place Market

Former 2Vine sous chef Kenneth Holenbeck opened Mise En Place Market on February 1 in the space formerly occupied by the South Wedge Green Grocer and Garden Center, at South Avenue and Gregory Street. The market sells produce, some bulk items, convenience-store staples, and specialty foods. Holenbeck also prepares an array of soups, entrees, and Boar's Head deli sandwiches to take away or eat in the market's sunny dining area.

Cooking is Holenbeck's passion, but survey said the neighborhood wanted groceries, too, so he combined them. The modular menu - mix and match a protein with a starch, veg, and sauce - caters to the "families on the go" Holenbeck says have been stopping in for take-home dinners and a gallon of milk. Options range from the ubiquitous chicken parm to grilled gulf shrimp with a garlic, herb, and white wine sauce.

"I'm a chef first," Holenbeck says, citing the rigors of his training at 2Vine, where "you don't cheat on anything." (Mise en place, from the French, literally "set in place," refers to a chef's preparation of his station.) Sauces, stocks, soups - everything is prepared from scratch in the market's kitchen. Seafood arrives every other day from Boston via FedEx, and when it runs out, it runs out. Holenbeck also continues to expand his inventory, much of which he sources locally: eggs from Macedon, noodles from Pasta Classics, coffee from next-door Women's Coffee Connection.

Mise En Place is already a full-service caterer, and Holenback has plans for the future, including branded accessories and cooking classes. Though just 28 and the first-time father of a 14-month-old, he draws confidence from the support of his family and neighborhood. At first customers would say "see you tomorrow" and Holenbeck would think, we'll see, he says. But tomorrow arrived, "and I am" seeing them, he says.

Tyson International Foods

A stone's throw away, Tyson International Foods, which opened on December 6, purveys grocery items, deli meats, and house-made soups, chili, and sandwiches. "Penny" candy bins line the high counter of the narrow storefront (no seating is available save for a window seat perch in the front), leading back to the deli counter. In addition to the multiform sandwiches - -subs, pitas, wraps and triple-decker clubs - pan pizzas and pepperoni-stuffed pizza "logs" are offered.

Owners Natasha Chatmon and Michel Tyson are both native Rochesterians. Tyson managed food services for Park Hope Nursing Home and Canisius College; Chatmon worked at Hewlett Packard and BJ's delicatessen. (435 South Avenue, 325-6130)

Jines expands

Jines Restaurant opened its new dining Friday, February 22, after nearly three weeks of renovations. Its expansion into the neighboring space, which most recently housed Park Avenue Jewelers, adds a waiting area, 24 more seats, and expanded kitchen and prep areas. A fully accessible restroom facility was added, and the entrance's accessibility will be complete by spring.

Peter Jines says he first looked into acquiring the adjacent storefront seven years ago as it was undergoing one of several recent turnovers, but the timing wasn't right. Last summer, things finally fell into place. On Superbowl Sunday, the restaurant closed for its makeover. A glitch in its computer system delayed the re-opening by one day.

Jines has been family owned and operated since 1971, when Peter's father George opened it. (658 Park Avenue, 461-1280)

Brown Hound tasting dinners

Wednesday, February 27, finds the Brown Hound Bistro hosting the next in its Wednesday "Off Piste Party Series," prix-fixe, "tapas-style" tasting dinners. Named for the slopes of nearby Bristol Mountain ("piste," more commonly used in Europe, means "slope," or "run"), each party offers a glimpse into a different cuisine. This evening's "Fondue It!" will plumb the gooey dip's depths.

Two more "Off Piste" dinners remain, a March 12 dessert tasting and, on the March 19, "Wine 101." Tax, gratuity, and beverage (except Wine 101) are not included in the $24 fee. The Brown Hound recommends reserving a spot by calling 374-9771. (6459 Route 64, Naples)

Wine Sense news

The Cheese Shop at Wine Sense has closed. Owner of both shops, Kristin Vanden Brul, cited its lack of profitability. Wine Sense will proceed as usual. Meanwhile Michael Michaud, owner of and winemaker at Michaud Vineyard, will pour and answer questions about his wines at Wine Sense Wednesday, February 28, 5-7 p.m. Chardonnay, Pinot Noir, Pinot Blanc, Sangiovese, and Syrah will be on hand. The tasting is free, but reservations are recommended. (749 Park Avenue, 271-0590)

NYWCC class

Western New York chef Jake Brach will prepare a meal of regional, seasonal foods and talk about his book, "The Sustainable Chef: Cooking with the Farmers of New York State," on Saturday, March 1, noon-2 p.m., at the New York Wine and Culinary Center in Canandaigua. The menu, accompanied by New York wine, includes a winter greens salad with bacon, egg, and picked onion; braised beef short ribs; and pear-almond tartlet with whipped cream. Participants will take home a copy of the cookbook.

Brach, a Culinary Institute of America graduate, is a featured chef for local-agriculture booster Pride of New York. The class costs $85. Reserve a spot on the NYWCC website, nywcc.com.

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