Participating Restaurants
See who is participating this year
See who participated last year
We invite you to join other local restaurants, caterers, wineries, breweries and the Central New York community in celebrating the Food Bank of Central New York’s annual gourmet food and wine tasting fundraiser.
Participants selected for SavorSyracuse 2010 are based on a first come basis. The Food Bank of Central New York reserves the right to limit participation from similar food or beverage types to provide guests with a variety of appetizer, entree, dessert, and beverage choices.
Click here to fill out an online application
Trouble with the on-line form? Call us today 315-437-1899, we'd be happy to help.
Participating Providers Frequently Asked Questions:
Q: How do you participate?
A:We ask that you prepare a two-ounce “tasting size” serving of your specialty for an estimated 700 people who will be attending the event. Please bring enough staff to set up and serve your item(s).
Q: What are the benefits to participating?
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A:
- Over 700 food lovers will visit your display area
- Recognition in a large screen video presentation that will run throughout the evening
- Recognition in the SavorSyracuse program that will be handed to each guest
- Advertising space is available in the program
- Recognition in print advertising if you respond on or before March 10th, 2010
- Link to your website on our participants recognition page
- Link to your website on our past participants recognition page for 2010
Q: Who has participated before?
A: See our 2009 Participants
Q: Are we allowed to sell product at the event?
A: No, but you are encouraged to to donate a raffle item to make a lasting impression on guests and attendees.
Q: How large is the display space?
A: Typically a participant is provided one 8' banquet table. Based on your serving needs, we also have two 8' spaces, front and back spaces, and corner spaces available.
Q: Will linens be provided for our table?
A: One white linen will be provided. However, we encourage you to customize your table with your own linen, skirting, decorations, and signage. Please limit displays to fit on tables or behind tables.
Q: May I reserve a specific location at The Hotel Syracuse?
A: We try to accommodate all requests, however final location selections will be determined by the type of food/beverage item(s) you will be serving as well as by the table space required.
Q: What time can we start setting up?
A: 2:00 pm on the day of the event (April 15, 2010)
Q: What equipment will be provided?
A: Please come prepared with your own equipment. Propane fuel is not allowed in the hotel; we encourage you to use butane or sternos (a fire extinguisher must be under table if using flame). If you need electrical power please contact The Events Company @ 315.422.9400.
Q: Where do we deliver and remove our food and equipment?
A: The hotel has only one load-in area: Loading Dock, former Coach Mac's restaurant on West Onondaga Street (below the bridge).. We will provide participants with parking passes and directions to the parking garage the day of the event.
Q: Where do I park after I unload my equipment?
A: There is parking at the Hotel Syracuse Parking Garage located at the intersection of Harrison Street and South Warren Street.
