The Lincklaen House in Cazenovia is a favorite destination for many people looking for a fine dining experience, or a cozy spot by the fire in the tavern, but the Lincklaen House also does a tremendous amount of on-site and off-site catering too. To get the most efficiency out of their kitchen, the Lincklaen House has divided in to two separate kitchens, one to serve the in-house dining guests and a separate one just for the catering staff. That’s where Chef Charles Bienkowski comes in, he runs the catering kitchen for the Lincklaen House.
Charles got his start in the kitchen at Quack’s Diner in nearby Madison at age 16. From there he took classes in vocational school in pastry arts and eventually got back into the business at Paul Smith’s college in the Adirondacks.
Bienkowski has been at the Lincklaen House for three years now. He started as a waiter and one day they needed help in the kitchen and he jumped right in. About 18 months ago he took over as the lead chef on the banquet side of the business.
Charles enjoys sitting down with the clients and letting them help craft the menu. He can do the standard fare, but specific menus are a lot of fun and can be created for weddings and events. He says that experimentation is half of the fun when you are in the kitchen. If you are looking for his signature, Charles says it probably is his stuffed chicken. It’s a breast stuffed with spinach, roasted peppers and Jarlsberg cheese.
Cooking is something that Charles has always had a natural affinity for and is something he has always done well. For those who have enjoyed a banquet at the Lincklaen House, there is no doubt that his skill shines on every plate.
The next time you are planning an event, or attending a banquet at the Lincklaen House, know that a lot of thought and effort was put into your meal, by the banquet staff, led by chef Charles Bienkowski.