At the time, we did not bother to question the provenance of spiedies. Now that I am grown up and more curious, I find that Rochester is 150 miles northwest of the spiedie sphere of influence, which revolves around the tri-cities of Binghamton, Endicott, and Johnson City in New York State's Southern Tier. The story has it that spiedies, whose name is derived from spiedino or spiedo, Italian words for "skewer" and "spit," respectively, were the invention of Augustino Iacovelli, an immigrant from Abruzzo. Previously employed in the area's shoe-manufacturing industry, Iacovelli opened a restaurant called Augie's in Endicott in 1939 where the specialty was skewered chunks of lamb, rubbed with garlic and dry herbs, and basted with a vinegar wash during cooking (see recipe below). They caught on and spread to eateries across the region, including The Vineyard, which was opened in the 1980s by two of Iacovelli's sons. Today, the standard upstate New York spiedie is cubed pork or chicken marinated overnight in a zesty oil-and-vinegar concoction, grilled, and served on a metal skewer with Italian bread.