{"id":1429,"date":"2018-01-01T09:00:44","date_gmt":"2018-01-01T14:00:44","guid":{"rendered":"https:\/\/www.syracusewomanmag.com\/?p=1429"},"modified":"2018-01-01T21:30:26","modified_gmt":"2018-01-02T02:30:26","slug":"cocaire","status":"publish","type":"post","link":"https:\/\/www.syracusewomanmag.com\/?p=1429","title":{"rendered":"C\u00f3caire"},"content":{"rendered":"

A New Twist on an Old Favorite<\/h1>\n

By Lorna Oppedisano | Photography by Steven J. Pallone<\/a><\/em><\/p>\n

When we last checked in with local entrepreneur and chef DeAnna Germano, owner and founder of the catering, home meal delivery and food truck business Chef4Rent, and SWM\u2019s July cover woman, she mentioned she might eventually want a brick-and-mortar location.<\/p>\n

\u201cRight now, I\u2019m just kind of seeing where it takes me,\u201d she had said.<\/p>\n

Well, it took her to eventually a bit sooner than she\u2019d originally anticipated.<\/p>\n

Along with her husband, executive chef and co-owner Mark Germano, and their friends and business partners, Keri and Jake Fey, DeAnna recently opened a brick-and-mortar restaurant, C\u00f3caire, at the Wayside Irish Pub in Elbridge.<\/p>\n

Having known the current owners of the Wayside through Chef4Rent \u2014 DeAnna uses the pub\u2019s kitchen as a commissary space \u2014 DeAnna and the team jumped at the chance to take over and expand the menu.<\/p>\n

\u201cLeasing out the kitchen gives us the opportunity to learn the clientele, be here, learn the bar, learn the ins and outs, the history and all of that, with an option to buy,\u201d DeAnna said.<\/p>\n

The team entered the space in early October to clean, organize and work on menu creation. On Oct. 14, they opened C\u00f3caire.<\/p>\n

Before the addition of the new eatery, the pub offered a small selection of typical bar food. When DeAnna and the team\u00a0stepped in, it was important to them that the new menus featured homemade dishes.<\/p>\n

The goal was to keep a pub-style menu and traditional Irish dishes, but put their own homemade spin on the food.<\/p>\n

\u201cWe wanted to keep their best-sellers, revamp some of their not-best-sellers and then put on some of our strengths,\u201d DeAnna explained.<\/p>\n

For example, the team reimagined the bar favorite, a pretzel, into the Bavarian pretzel, one of the largest pretzels you\u2019ve ever seen, served with choice of beer cheese or spicy mustard.<\/p>\n

For a traditional Irish dish, DeAnna urged new customers to try the shepherd\u2019s pie, adding that her husband\u2019s shepherd\u2019s pie is \u201cout of this world.\u201d<\/p>\n

\"Reuben <\/a>
Reuben with house-special corned beef, sauerkraut, swiss cheese and Thousand Islands dressing on marble rye, served with homemade, hand-breaded onion rings; paired with Guinness <\/div> <\/div> <\/div>
\"Ode <\/a>
Ode to Dublin Coddle: Dublin gnocchi (potato, carrot and spinach varieties), homemade Irish sausage, caramelized onions, bacon, garlic cream, micro bean sprouts <\/div> <\/div> <\/div>
\"Baravian <\/a>
Baravian pretzel, served with choice of beer cheese or spicy mustard; paired with Smithwick’s <\/div> <\/div> <\/div> <\/div> <\/div>\n

With a new menu debuting this month, and a recently revamped bar menu, the team has been trying out nightly specials to see what the customers \u2014 newcomers and Wayside regulars alike \u2014 enjoy most.<\/p>\n

\u201cThe regulars love [C\u00f3caire],\u201d she said. \u201cThe regulars are very happy because now there\u2019s new food. They are great with giving us their feedback on the food, too, and helping us create the best balance.\u201d<\/p>\n

Along with the regulars, the team is working to bring in new clientele from Camillus, Marcellus, Skaneateles and Syracuse.<\/p>\n

Throughout the opening process, DeAnna\u2019s balanced Chef4Rent with the new establishment. For her and Mark, both of whom have worked in a number of kitchens around the region, the frontof-house responsibilities are a new endeavor.<\/p>\n

\u201cBut at the same time, for three years, I had to learn how to sell myself and sell my business [Chef4Rent],\u201d DeAnna said, \u201cso I know customer service.\u201d<\/p>\n

She and Mark plan to purchase the establishment within the next year or so. The four partners \u2014 DeAnna, Mark, Keri and Jake \u2014 will have equal say in decisions. DeAnna expects she will eventually step back from C\u00f3caire and focus solely on Chef4Rent again.<\/p>\n

For now, it\u2019s \u201cstill a lot of caffeine,\u201d she said.<\/p>\n

\u201cI know I said that in the last article,\u201d DeAnna laughed, \u201cbut it\u2019s still a lot of caffeine. Raising two kids. Two businesses. Mark, Keri and Jake are indispensable. They have been the reason we\u2019ve been able to do this. I could not do this on my own.\u201d SWM <\/em><\/p>\n

C\u00f3caire is located inside the Wayside Irish Pub in Elbridge, at 101 W. Main St. The dinner menu is available daily from 5 to 10 p.m. Children eat free on Tuesdays. The bar menu is available until 2 a.m. For more information, visit facebook.com\/cocairerestaurant<\/a>. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A New Twist on an Old Favorite By Lorna Oppedisano | Photography by Steven J. Pallone When we last checked in with local entrepreneur and chef DeAnna Germano, owner and founder of the catering, home meal delivery and food truck business Chef4Rent, and SWM\u2019s July cover woman, she mentioned she might eventually want a brick-and-mortar…<\/p>\n","protected":false},"author":3,"featured_media":1482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[99],"tags":[284,486,283,485,483,482,133,134,175,487],"class_list":["post-1429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-chef4rent","tag-cocaire","tag-deanna-germano","tag-elbridge","tag-health-and-wellness","tag-january-2018","tag-lorna-oppedisano","tag-steven-j-pallone","tag-syracuse-eats","tag-wayside-irish-pub"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/01\/IMG_9509.jpg?fit=5200%2C3404&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1968,"url":"https:\/\/www.syracusewomanmag.com\/?p=1968","url_meta":{"origin":1429,"position":0},"title":"The Chef & The Cook","author":"Staff","date":"August 2, 2018","format":false,"excerpt":"Culinary Education By Lorna Oppedisano | Photography by Steven J. Pallone\u00a0 Wife-and-husband team and culinary creatives DeAnna and Mark Germano met fellow chef Jason Jessmore when the three worked as the opening chef team at Sky Armory. Since their early days together, the trio has been inspired to take an\u2026","rel":"","context":"In "Featured"","block_context":{"text":"Featured","link":"https:\/\/www.syracusewomanmag.com\/?cat=99"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/08\/IMG_8382.jpg?fit=1200%2C802&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/08\/IMG_8382.jpg?fit=1200%2C802&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/08\/IMG_8382.jpg?fit=1200%2C802&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/08\/IMG_8382.jpg?fit=1200%2C802&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2018\/08\/IMG_8382.jpg?fit=1200%2C802&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":858,"url":"https:\/\/www.syracusewomanmag.com\/?p=858","url_meta":{"origin":1429,"position":1},"title":"DeAnna Germano","author":"Staff","date":"June 30, 2017","format":false,"excerpt":"Local Talent for Rent By Lorna Oppedisano | Photography by Alice G. Patterson When DeAnna Germano was in high school, her boss at Kabuki, a sushi restaurant in Skaneateles, told her she should pursue a career in the culinary arts. With thoughts of being a lawyer or joining the United\u2026","rel":"","context":"In "Featured"","block_context":{"text":"Featured","link":"https:\/\/www.syracusewomanmag.com\/?cat=99"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/06\/deanna-wasiewski-chef4rent-0007.jpg?fit=1200%2C801&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/06\/deanna-wasiewski-chef4rent-0007.jpg?fit=1200%2C801&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/06\/deanna-wasiewski-chef4rent-0007.jpg?fit=1200%2C801&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/06\/deanna-wasiewski-chef4rent-0007.jpg?fit=1200%2C801&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/www.syracusewomanmag.com\/wp-content\/uploads\/2017\/06\/deanna-wasiewski-chef4rent-0007.jpg?fit=1200%2C801&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":524,"url":"https:\/\/www.syracusewomanmag.com\/?p=524","url_meta":{"origin":1429,"position":2},"title":"Bailiwick Market & Cafe","author":"Staff","date":"February 27, 2017","format":false,"excerpt":"One-Stop Local Shop By Lorna Oppedisano | Photography by Steven J. Pallone\u00a0 Bailiwick Market & Cafe \u2014 the expansive, high-ceilinged barn boasting everything from Caf\u00e9 Kubal coffee to locally-sourced meals to locally-crafted goods and artisan works \u2014 started out as a simple dream of an ice cream shop. 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