August 2014 RECIPES IN THIS ISSUE MEDITERRANEAN STUFFED PORK CHOPS | PANIC STEW | LEMON ITALIAN ICE More recipes at www.strictlyfoodforthought.com strictlyfoodforthought.com August 2014 1 er rs gath es... to i s i v & fun tim locals Where rtime food & ere! me e h for sum ish you wer W Since t he 193 0s Our Ra wB is Open ar !!! THE PUP ’ O L I A T e Awesom Nightly LOBSTERE K CLAMBA 12 Kinds of Draft Bee r! Live Music and Bonfire Nightly Frozen Margaritas Indoor and Heated Outdoor Seating 1152 NYS Rte. 86 • Ray Brook, Ny 12977 HALFWAY BETWEEN LAKE PLACID & SARANAC LAKE 518-891-0777 CABINS AVAILABLE! cabinrentalsadirondacks.com We Love Kids! HUGE Playground! ~ We take reservations ~ 2 Strictly Food For Thought August 2014 Contents 6 ON THE TOWN: The Blue Collar Bistro............ 10 FOOD SNOB: Stinky Grills and Silly Grins!........... 16 PANIC STEW.................................................................. 20 ON THE TOWN: Chipotle..................................................... 26 WRITER ON THE ROAD: Montréal Jazz Festival. . ...... 28 SINGLE AND THE CITY: Too Hot to Cook.. .................. 34 DIY HOUSEHOLD RECIPES: Peel Power....................... 37 IN MY KITCHEN: WITH KIM EMERY....... Out of the Box Fitness Sponsored by Plattsburgh Internal Medicine.. ............... 38 Clementine Cake at Blue Collar Bistro Photo by Chloe Collins A Northeast Publication ©2014 All Rights Reserved Vol. 3, No. 10, August 2014 strictlyfoodforthought.com August 2014 3 A very good friend of mine told me that my life was like summer camp all year round. At first, the grown up side of me was mildly offended. I’ve worked hard to establish competence, confidence and quality in my work. But I do love summer camp! That relaxed indulgent sensation of fun activities all day, great camaraderie with tons of friends and all stopping points having to do with food does kind of sound like my life. M ew ith m y daughter Santana My life consists of three main elements: family, friends and work. Like many people, my family is comprised of my blood relatives and a unique group of others that have woven their existence so seamlessly with mine that we are family through and through. Summer seems to bring together “my family.” Sunday dinner is routinely an event of eight and often times eighteen, depending on which cast of characters grace our door. Between us, Jon and I have five kids and five dogs. Our small cottage is pretty full with just the usual suspects. Yet the mild chaos and chatter of an impromptu Sunday dinner can be one of those amazing life changing events. Something about the natural flow of food and people and conversation brings me a peaceful whisper of gratitude. I have the luxury of reading this magazine while in the layout stages and watch it come to life. This issue has great stories of people in our community enjoying their own version of “summer camp.” From a local culinary educator to a cameo appearance of the Food Snob to the Collins’s trip to the Montreal Jazz Festival to a fabulous new little bistro in town, I remain fascinated by the amazing people, places and events that coexist in this paradise of ours. We hope you enjoy what we have prepared for your reading pleasure. Our editorial and production team have worked hard to bring you something special! Send us your thoughts, ideas and suggestions. Keep reading, keep eating. Maybe someday we will be writing about you. Betsy Vicencio VP/CFO, The Northeast Group 4 Strictly Food For Thought August 2014 Publisher Herbert O. Carpenter Managing Editor Mary Carpenter President/CEO Mike Carpenter Vice President/CFO Betsy Vicencio Advertising Frank Davis (518) 324-5123 (518) 534-0539 Cell [email protected] Editorial Coordinator/ Sales Support Meg LeFevre (518) 324-5149 (518) 578-4839 Cell [email protected] Residential & Commercial Land Development - Sanitary & Water System Design - Topographic & Property Surveys - Structural Design - Construction Surveying - Steel Inspection - Sub-Surface Soils Exploration 11 MacDonough Street Plattsburgh, NY 12901 518.561.6145 (Ph) 518.561.2496 (Fx) rmspc.com Yarborough Square Open Daily 10am-6pm 518-643-7057 Route 442 Peru, NY (1/4 mile west of Exit 35 on I-87) ALL made in the USA Publication Designer Jodi Brunner Graphic Designers Nancy Florentine Kimberly Smith Contributing Writers John Bernardi Jodi Brunner Carol Blakeslee-Collin Amy Guglielmo Justine Parkinson Patwa Rainbow Warrior Anne Waling WHY BUY ESSEX PALLET & PELLET SUPER PREMIUM WOOD PELLETS? Q: Why should I pay more for Essex Pallet & Pellet’s Super Premium Wood Pellets? Production Rodney Duprey Robert King Patrick Premore Subscription Rates 12 issues are $22.95 per year within U.S. and $27.95 (U.S.) within Canada. Telephone: (518) 563-8214 Fax: (518) 563-3320. Strictly Food for Thought is published monthly by The Northeast Group 12 Nepco Way, Plattsburgh, New York 12903. ANNUAL PRE-SEASON SUPER PREMIUM HEATING PELLETS ONLY $229.00 per ton ORDERS MUST BE PAID IN FULL AND PICKED UP OR DELIVERED* BY AUGUST 31, 2014 Sale price is contingent on a 25% non-refundable down payment at time of order. *Delivery is available at an additional cost. Please call for pricing. LIKE US on Facebook to participate in frequent giveaways, find recipes, foodie articles and more! Adirondack-made super premium wood pellets for heating! A: Like other pellets that say 80/20 Hardwood-Soft wood mix, ours are also an 80/20 blend. However, our difference is a higher quality of sawdust. We make our own sawdust which doesn’t contain any bark, recycled or recovered wood, or artificialfillers.Supercleanwood dust is our secret. The big producers use logs with bark, recovered & recycledwood,&non-woodfillers, which lead to lower quality. This means more ash, more cleaning, poorer heating & less value for you in the long run. Essex Pallet & Pellet 49 Industrial Park Road Keeseville, NY 12944 (518) 834-7279 [email protected] www.essexpalletandpellet.com strictlyfoodforthought.com August 2014 5 IN MY Kitchen with Kim Emery BY JUSTINE PARKINSON PHOTOS BY CHLOE COLLINS On my recent visit to Kim Emery’s home, the warmth of her hospitality surpassed the sunshine outdoors. It’s no wonder, she is a professional after all. 6 Strictly Food For Thought August 2014 K im Emery is the Chef Instructor at SUNY Plattsburgh. She and her colleague John Parmalee operate Samuel D’s, the student-run restaurant within the Department of Hotel, Restaurant and Tourism Management. Each semester John takes a team of students and they run the front of the house (what you see in the restaurant) while Kim and her team run the back of the house (what you don’t see!). The students work their posts for half of each semester and then switch giving them the experience of working every position. Kim always knew that she wanted a culinary career. Her grandfather was a chef and she has some great memories of him preparing glorious feasts for the family on Sundays. Before her career at SUNY, Kim was a home economist with Taste of Home, which hosts events across the United States for home cooks, inviting them to come and watch the company’s chefs prepare TOH recipes. Kim loved it. “The best part was the people. I remember one lady who just wanted to invite me to her home and feed me, just offer me some of her hospitality. It was lovely. She made me one of the best grilled cheese sandwiches I’ve had,” Kim said. While it might be nerve wracking to prepare a recipe from start to finish on stage in front of 200 people, Kim has such a calm demeanor that it didn’t faze her. “If something didn’t go as intended you might just fudge it a little and show the other side to the cameras. No biggie,” she noted. Kim’s manner might well be one of her best assets in dealing with her own full plate. In addition to her career at the university, Kim is wife to Bob Emery, head coach of SUNY Plattsburgh men’s ice hockey team. Together, they are parents to Brayden, 7, and six-year-old twins Elle and Brock. But her approach is so calming, you’d never know how many balls she has in the air. “I think it’s all about balance, like a juggler. You are always focused on the ball in front of you. Sometimes it’s all work and then it needs to be family and so it goes. You just keep going,” she said with a relatability so genuine that I believed her. (continued on page 9) strictlyfoodforthought.com August 2014 7 PASSION ICED TEA MEDITERRANEAN STUFFED PORK CHOPS Tazo Passion Tea Brewed hot then chilled Yield 4 A lot of people like a shot of raspberry syrup to sweeten it up a bit 41- inch thick pork chops 1/2 cup Kalamata olives, chopped 1/4 cup peppadew peppers, chopped 1 cup feta, crumbled Kosher salt Cracked black pepper 1/4 cup olive oil Garnish: capers Combine feta, olives, and peppers. Reserve 1/2 cup of mixture for garnish. With a sharp knife make slice on the side of the pork chop, get a pocket as big as you can without slicing through the other side. Divide the mixture equally among the four pork chops and stuff them. Sprinkle each side with a bit of salt and pepper. Over medium high heat sear both sides of the pork chop in the olive oil. Place in oven at 325 degrees F for roughly 15-18 minutes or until the juices run clear. Place on top of mixed greens, sprinkle with reserved feta mixture. Finish garnish with capers. Peppadew Peppadew is the brand name of sweet piquanté peppers grown in the Limpopo province of South Africa. This type of pepper was first discovered in early 1993 and introduced to market later that same decade. The name is a combination of ‘pepper’ and ‘dew.’ Although the pepper is sometimes described as a cross between a pepper and a tomato, this description is not botanically accurate, and refers only to the resemblance in color and size between peppadew and cherry tomatoes. CREAM CHEESE SPREAD (BOURSIN SUBSTITUTION) I wanted to do this so everyone could see how easy it is to make their own. 8 oz. cream cheese 1/4 of a small garlic clove, minced 2 teaspoons, fresh rosemary, minced 2 teaspoons, chives, minced Pinch kosher salt Pinch of cracked black pepper 8 Strictly Food For Thought August 2014 The Consummate Hostess Kim’s home was beautifully staged and ready for our Strictly Food for Thought visit. There were fresh flowers throughout, daisies in mason jars which appealed to a simple sense of beauty. Between the flowers were trays of little bites and nibbles of “brownie buttons” (dark chewy brownies that Kim had cut into a circle with a cookie cutter and topped with rich chocolate ganache). That little bite packed enough chocolaty goodness to completely satisfy a craving while still small enough to deny the whole thing ever happened! Kim used the same technique with a chocolate chip cookie base as well and, despite my continued attempts to resolve my dilemma, I’m not sure which I liked best. If I wasn’t already firmly in the “eat dessert first” camp, Kim’s chocolate buttons would have pushed me there in a heartbeat. That being said, the savory bites to follow were second to none. I love it when someone either introduces me to a new ingredient or shows me how to use a product I might have pigeon holed. Kim didn’t disappoint. She piped cream cheese into peppadew peppers and stuck them on the end of a toothpick. They looked like tiny tasty tulips. Gorgeous. If you aren’t familiar with peppadew peppers, they are a tangy sweet little thing near the pickles or olives at the grocery store. The fact that Kim offered her culinary creations by the bite is not an accident. “I found that just putting out cheese and crackers, I was putting more away at the end of the party. But if I put the cheese on the crackers, my guests ate everything I put out!” It is no surprise that Kim teaches hospitality; she exudes such grace that despite having just met, I felt like I was visiting with a girlfriend. Everything Kim set out was lovely. We enjoyed Passion Iced Tea, and stuffed pork chops but mostly I just enjoyed her company. The most important thing that Kim wanted people to know is that there are no rules in the kitchen. Just get in there and try. It’s not as hard as you might think and if it provokes anxiety, you are thinking about it too hard. “Whatever happens, it’ll be ok. Don’t worry so much about your food looking like the picture.” Kim paused and her face lit up with a warm smile when she shared, “Actually, my children would tell you there is one rule in the kitchen ‘Wash your hands.’“ Kim went on to share how the food is secondary to the company. “Left on my own,” she admitted with a smile, “I’d have a bowl of cereal.” In my conversation with Kim I found it interesting that despite her culinary pedigree, education, career, and accomplishments, she is entirely relatable. She maintains the focus is on the people who memories are made with and not the food they are gathered around. Kim Emery is quite possibly one of the most understated, accomplished women I have ever had the good fortune to meet. In her kitchen while the food is fantastic, the focus is family. That’s what Emery memories are made of. n Samuel D’s, located in Sibley Hall on the SUNY campus, is open to the public by reservation only. The first dinner of fall semester 2014 will be served on September 25. Many Models In Stock For Fast Delivery! Monday-Saturday 10-5 Sunday By appointment www.americasmattress.com strictlyfoodforthought.com August 2014 9 ON THE Town BREAKFAST, LUNCH & DINNER AT THE Blue Collar Bistro BY PATWA RAINBOW WARRIOR PHOTOS BY CHLOE COLLINS Cindy Snow 10 Strictly Food For Thought August 2014 The Blue Collar Story “Y BY MEG LEFEVRE ou will not get out of here without me knowing your name!” No, it’s not a hostage situation. It’s just the down home, old fashioned, “Blue Collar” philosophy of Cindy Snow, co-owner of Plattsburgh’s newest hot spot. Cindy and chef/co-owner Ben Eichenberger opened Blue Collar Bistro at the end of May and their unique twist on traditional recipes has hungry, first-namebasis fans coming back again and again. Ben’s creativity in the kitchen, concocting vegetarian, vegan and gluten-free fare, along with Cindy’s warm personality and generous spirit have created a niche in the Plattsburgh restaurant scene. “We’re somewhere above a diner and less than fine dining. We personalize everything in our own way and want to support our local producers; that is our entire mission,” noted Cindy, positively glowing with pride and love for her latest culinary endeavor. If you’ve eaten out in Plattsburgh in the last 50 years, there’s a good chance Cindy already knows your name. The Snow/ Bazzano family is practically restaurant royalty around these parts. Cindy managed both Carbur’s and Green Mountain Coffee Roasters and honed her cooking skills at McIntosh’s in Peru and Jimmy’s 21 in Lake Placid. Her sister’s children started Bazzano’s pizza and sold that many years ago. They’ve also had Romeo’s and Treadwell Bay Marina. Pasquale’s in Peru is run by her nephew Scott and long ago her parents ran The Wharf on Lake Shore Road south in Plattsburgh. “I know it sounds cliché, but just about everything we do is a little different,” Cindy said, uncorking a bottle of champagne that would soon become the fizzy base of one of the tastiest drinks I’ve ever sipped. A Bellini (not to be confused with blini, a thin pancake) is made with champagne and fruit puree. So far, Blue Collar Bistro has offered strawberry rhubarb, peach and raspberry, with blackberry coming soon — straight from Cindy’s own fruit garden. Maybe it was the raspberry-infused champagne or the late June sunshine pouring through the front windows of the Blue Collar Bistro, but as I sat there sipping a Bellini, sampling an outrageous array of entrees and homemade desserts, I understood the transcendent power of locally sourced food prepared with passion and true culinary expertise. Strega Ricotta Pie Ben’s culinary background is more formal than Cindy’s and considering his quiet demeanor, his approach to food is a bit more reserved, but no less inspiring. After studying Culinary Nutrition at Johnson and Wales University, Ben decided the clinical side of nutrition wasn’t his thing. “I just wanted to do stuff like this, tweak recipes so we could make them vegetarian and Ben Eichenberger gluten-free, that’s right up my alley,” he said. “We’ve had a great response; people really appreciate the different options we offer.” An internship in south Florida gave Ben experience working with fresh ingredients and offered inspiration for the popular Cuban sandwich and salmon Vera Cruz on the Blue Collar Bistro menu. Cindy explained how she and Ben came to be partners, “I was looking for someone who was more boots on the ground, because I wanted to keep my day job (Senior Integrity and Compliance Analyst at Fletcher Allen). My nephew, sister and my Aunt Alice said, ‘If you want to go into business with somebody, you’d better pick Ben.’ We formed a partnership and when it came time to make our decisions for the menu, we said, ‘15 good things. That’s it, that’s all for the dinner menu.’ And we each came with a list of about 50!” The well-balanced duo eventually whittled their list down to 15 and I recommend you visit the Blue Collar Bistro and try every single one. And don’t forget dessert. The sweet potato and date brownies give ole Betty Crocker a run for her fudgy money and the Strega ricotta pie is fluffy and decadent, different but delicious. I promise you won’t miss the gluten. Cindy packed up the sampling of sweets that I couldn’t finish, including gluten-free butterscotch pudding, which I promptly ate as soon as I got home. It’s probably the best dessert I’ve ever had, homemade by Ben, a for-real chef, and served up, certainly, by the sweetest woman ever! n strictlyfoodforthought.com August 2014 11 GLUTEN FREE CLEMENTINE CAKE 3 Medium clementines 6 large eggs 8 oz. white sugar 6 oz. ground almonds* ¼ tsp. cardamom ¼ tsp. nutmeg ½ tsp. cinnamon 1 tsp. baking powder 1. Put the clementines in a pan with some cold water, bring to boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines — skins, pith, fruit and all — and give a quick blitz in a food processor. 2. Preheat the oven to 3750. 3. Butter and line an 8 inch Springform pan or 8 mini loaf pans. 4. You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds, spices and baking powder, mixing well, then finally adding the pulped oranges. 5. Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. You’ll probably have to cover with foil after about 40 minutes to prevent the top from burning. 6. Remove from the oven and leave to cool on a rack. When the cake is cold, you can take it out of the tin. 7. If you want to jazz it up a bit, shred dark chocolate over the top or drizzle with confectioner’s sugar mixed with a little water. *Note: if you cannot find ground almonds, just use your food processor to make your own almond meal. Pat grew up in the Hudson River Valley, beside water and mountains. He came north to attend SUNY Plattsburgh, and stayed, still living beside water and mountains. Pat works at the Co-op, loves his children Peter and Dianna, and spends all his time being a living, loving, walking rainbow. Read on to enjoy a colorful breakfast, lunch and dinner experience at the Blue Collar Bistro with him. Breaking Fast to the Key of Zee S unday morning came bright and beautiful. Each drop of dew reflected its own mini rainbow, a new spider web has been woven in the outside of my living room window made prominent by the rays of sunshine. All is aglow with the promise and potential of the new day. I have decided to have breakfast just up the hill at the Blue Collar Bistro. My walk beside the Saranac River is flowing and my anticipation is flying high in the blue sky. As a musician I have always wondered what the key is for the blue sky, and I think I have decided that it is zee. Last letter in the “known” English alphabet, but perhaps the first letter in the unknown alphabet. You know, the one we use to describe things beyond description, like a sunrise, moon shadows, an osprey soaring, or the magic of amazing food. 12 Strictly Food For Thought August 2014 The Blue Collar Bistro reminds me of a place in Bennington, Vermont, The Blue Ben, where my folks used to live. One of those old silver stream diners from the fifties, The Blue Ben had old school jukebox selector boxes with pages you could turn and music with the heart and soul of those halcyon days of old. The menu, though, was diverse with a mixture of old diner standards and neuvo bohemian, post hippie creations. Speaking of nuevo bohemian, my Blue Collar Bistro breakfast was red flannel hash: roast beef, potatoes, kale, and beets, and huevos rancheros with two tortillas, chorizo sausage, black beans, diced red onions, fried eggs, and melted cheese (with salsa and sour cream). I also added a homemade biscuit, orange juice and coffee. Mmmm. The coffee was full flavored, the OJ bright and lively, and the rest amazing in the key of zee. I spent a semester in Mexico in 1986, and learned about the power and glory of Mexican breakfasts. All I could have added here was a cerveza and a shot of tequila, then a siesta. Instead I waddled home, accompanied by a good friend who had joined me. At the time Plattsburgh’s “Biggest Loser” half marathon was under way, and we both sat there ecstatic at the vibes of a downtown in renaissance. As we left, we locked arms and said, “To Oz? To Oz!” and skipped away down Margaret Street happy as munchkins, grateful to be living here in a place with great food, an active community and all the potential of a city that puts people and positive, progressive city development first. This explains the big crowd inside the Blue Collar Bistro, which, by the way, sits beside Himalaya, another amazing culinary addition to our downtown. Rejoice good people of Plattsburgh, the blue sky key is singing…in the key of zeeeeee! The Cuban Attention Plattsburgh: “The Cuban” Has Come! Three bites into my sandwich called “The Cuban,” and I started singing, “Guantanamera, Guajira Guatanamera.” I was taken to a white, sandy beach beside the blue/green waters of the Caribbean, though I was actually sitting on a bench beneath the Macdonough Monument eagle on the hill beside the Saranac River (a darker shade of green). In our lives there is food we’ve eaten that is so delicious that it resonates deeply within us, in our whole being, that it becomes a permanent memory. I can recall a tempeh Reuben I had at a place called “The Cliffhanger” in Keene, so tasty. I can also recall a seafood bouillabaisse I had in Vera Cruz back in 1986. I was there for a semester abroad through SUNY Plattsburgh. Our sense of taste and smell are so intimately and intricately connected Gentle Touch FAMILY DENTISTRY Personalized Care... Ultimate Comfort Now accepting new patients Call now 518-324-5555 General ~ Cosmetic Sedation ~ Porcelain Restorations Laser Therapy 91 Hammond Lane • Plattsburgh GentleTouchFamilyDentistry.com 91 Hammond Lane • Plattsburgh GentleTouchFamilyDentistry.com strictlyfoodforthought.com August 2014 13 Good food connects us — body, mind, heart, soul, spirit — to our communities, local and global. Salmon Vera Cruz they have the power to take us back. A time portal, if you will, to a different space and place and time, and our ability to go back through our senses can be a healing journey. For me, experiencing The Blue Collar Bistro’s amazing creation, “The Cuban,” was just that — a transformative and healing experience. Created with love and passion by owner Cindy Snow, it embodies, for me, how food should be made: fresh, tasty, as local as possible, reasonably priced and as a beautiful expression 14 Strictly Food For Thought August 2014 of love. In creating such expressions our community is made more beautiful and tasty. Thanks and praises to The Blue Collar Bistro. I went back to work at the North County Co-op with a “cha cha” in my step and “The Cuban” on my taste buds. Vive! Food With, Without and With Just Enough Good food connects us — body, mind, heart, soul, spirit — to our communities, local and global. When we eat out, we are connected to the cook, other diners and our waiter/waitress. My waitress for this meal was Brittany. I have known her through our North Country Co-op connection, as a student at SUNY Plattsburgh, as a baker at Delish, and there she was waiting for me to eat at The Blue Collar Bistro on a cool, but sunny evening. I told Brittany earlier in the week about my planned eating experience and when she told me about Salmon Vera Cruz, I said, ”Stop right there!” (Remember that semester in Mexico?) I recalled once again that seafood bouillabaisse which was so delicious in its simplicity, its clarity of purpose, and the tastes of various gifts from the sea (actually the Gulf), that it still lingers on my palate memory to this day. After that meal I consumed much rum and watched my beloved Mets win the sixth game of the World Series. What a dessert! So here I was, decidedly north of the border and ready for Salmon Vera Cruz, but first a glass of wine. I am not that knowledgeable about wine so I asked for suggestions, though I prefer wine dry and red. Brittany came back with a taste for my novice tongue and it was perfect, a Shiraz from New Zealand (home of Maori and Hobbits), which arrived with crackers and a scoop of pimento cheese (homemade and on the house). OMG! What a setup for the main course, which did not disappoint. Just as in Vera Cruz, the emphasis was placed on the components of the meal. Grilled wild salmon, black bean salsa, a perfectly cooked medley of veggies and two delightful sweet potato and zucchini fritters, gluten free and with a perfect balance between the main ingredients. Brittany, who I know to be passionate and educated about the healthy benefits and potential of locally sourced food, told me that she applied to work at the Blue Collar for that very reason. In its emphasis on this vital “farm to table” intention, Blue Collar is willing to spend a little more to provide food with full flavor, mindfulness, creativity, and above all connection to our community both local and global. One last note about food without — I am a Type II diabetic and this meal was ideal. As I sat outside, which also brought me back to Mexico, one diner (another co-op patron) entering was happy to find so many gluten free meals on the menu and affordable too. Blue Collar Bistro… Weee hoooo! n Blue Collar Bistro 82 Margaret Street Plattsburgh, NY 12901 (518) 324-7888 We at Lee’s understand that your kitchen is an important center of activity for your family. Whether you’re building a new kitchen or upgrading an existing one, you’ll find a remarkable selection of kitchen cabinets, designs, & finishes. Let us create the kitchen of your dreams using Hand-Drawn Perspectives or our 20/20 Kitchen Design CAD system. When finished, your durable, finely crafted kitchen cabinets and Create the Kitchen of your Dreams with countertops will add elegance and style to your home that your Durable, Finely Crafted Cabinets & Countertops family will enjoy for years to come. One thinks of Mexican food as spicy, and some of it is, but this dish with its simple, ample, balance of fish, legumes, veggies, and bit of sage in the fritters was a synthesis… a rainbow… Perfecto! Finished off with a slice of Strega ricotta pie, a lighter cheesecake with Strega liqueur, giving it a delightful, lemony, yumminess. “Taste the sunshine” says the menu. I say, feel the sunshine and the well fed but not overly stuffed (just enough) satisfaction from this amazing meal. In their emphasis on locally sourced ingredients, chefowners, Ben Eichenberger and Cindy Snow focus on locally-sourced ingredients, understanding that if they are full in their flavor, spices and sauces are unnecessary or at least secondary and complementary to the main ingredients. This meal proved it. ie’s ErnDiscount Tool Center 1785 Military Turnpike Plattsburgh, NY 518 - 566 - 8 095 Fax: 518-324-5595 www.ErniesDiscountTools.com [email protected] strictlyfoodforthought.com August 2014 15 Snob FOOD Stinky Grills Silly Grins! & 16 Strictly Food For Thought August 2014 At the height of the summer season, nothing beckons the senses quite as sharply as the pungent smell of the quintessential clambake. BY JOHN BERNARDI I ronically, clams are rarely baked, but are more often steamed. Adding to the irony, they are actually more often boiled than technically steamed. Nonetheless, clams create a festive atmosphere for family and friends and our family has grown quite fond of the summertime ritual and the many flavors it brings to the palate and to the soul. The rich tradition of clam baking goes back to prehistoric times, but more modern folklore conjures up images of Pilgrims and Native Americans sharing the abundant bivalves along the beaches of New England. Driftwood fueled the fire, while wet seaweed provided the steam necessary to cook and open the tasty mollusk. The modern gas grill may be a far cry from the primitive tools and resources of yesteryear, but I’d be willing to bet the butter dripping off of my chin that the clams are every bit as sweet and tasty. Our tradition probably would not be acceptable to the hardcore clam enthusiast, but likely provides a similar appreciation for a unique food and a pleasant social gathering. There are a wide variety of clams available from your favorite fish monger in quantities that vary from a dozen to a bushel. Prices vary greatly and are based largely on the availability of certain types and the perceived flavor and preference of the consumer. For a full-blown clambake with a large group of people, we have become quite fond of the Maine clam, also called the Mahogany clam. These clams have a very nice flavor and they are very affordable in large quantities. We often buy a full bushel, which is about three hundred clams for this size category. A bushel of clams will vary in individual quantities based upon the size of the clams, which vary by type. The last bushel of Maine clams that we bought from our favorite fish monger cost less than thirty-five dollars and provided a great deal of enjoyment to a large group of people. All clams need to be cleaned aggressively to reduce the grit and mud that they are infamous for. They live on the ocean floor where the hard working clam diggers find and excavate them for the market. Hardcore enthusiasts know where to find them and are happy to harvest their own clams or mussels for feast at home. My pal Pietro lived in Maine for several years where he enjoyed digging for his famous mussels marinara, but that story about a couple of slightly overweight Italian boys wading around in the surf topless will have to wait for another time. With our bushel of clams carefully cleaned and sleeping on a bed of ice, the grill is lit and heated to a medium high setting. In a single layer, the grill surface is filled with individual clams and the cover is closed. Within minutes, they begin popping open and are taken from the grill with tongs and placed in a foil pan where they cool just enough to be devoured by the eager group of clam eaters. As room is made on the grill by a removed clam, it is replaced with one from the cooler. Once the momentum is reached, clams are popping at a rapid rate. Some folks like to fish the clam from the shell with a fork, dip it in butter and enjoy. I prefer to strip the clam off the shell with my teeth, toss the shell aside and move on to the next one, no butter needed. At a fullblown clam bake on our deck, neatness and etiquette are optional, but pure enjoyment is promoted. Standing at the grill for a couple of hours at a time, while grilling clams for my family and friends, has become a summer time tradition that I cherish. Rarely do I get to sit down and eat a plate full of clams at one time, but instead grab one here and there while keeping the pan full for the group. In the end, I have had more than my share of succulent clams, but never yet have I had my fill of the smiles and laughter of kith and kin among the sweet smell of freshly cooked clams and melted butter. Never yet has my voracious appetite for such things been satisfied beyond my eager anticipation of the next time. n John Bernardi is a freelance writer and food enthusiast. His “Food Snob” column appears periodically in SFFT. strictlyfoodforthought.com August 2014 17 Blue Collar Bistro Locally Sourced Comfort Food Al Fresco Enjoy outdoor dining this summer ! ! Monday - CLOSED Tuesday - Friday 11:00 AM - 9:00 PM (Lunch and Dinner) ! e p ê r C t e e Quich Great Food and Atmosphere licacies" rench De Open Air "Fine F Saturday 9:00 AM - 9:00 PM (Breakfast, Lunch, and Dinner) 164 Boynton Ave. Suite 204 Plattsburgh, NY 12901 Sunday 9:00 AM - 2:00 PM (Breakfast and Lunch) 82 Margaret Street Plattsburgh, NY 12901 518.324.7888 518-963-7417 turtleislandcafe.com facebook.com/pages/Turtle-Island-Cafe 20% OFF Combined with Burger & Beer Night Enjoy Chef David's Cheeseburger (or this week Fish & Chips as well) and Draft Beer Special for $12.50 Wednesday Night 2 for $25 Dinner Specials Thursday Night Happy Hour All Night 25% off all bar drinks Draft, House Wine, & Cocktails Sit at the bar for free Nibbles too! 20% OFF your check. Not applicable towards alcohol, gift cards, Takeout deals, Two for U Lunch 1/2 appetizers or any other special offer or discount. Valid at participating locations. 578 State Route 3 Void where prohibited by law. Plattsburgh, NY 12901 Coupon is not transferable 518-561-7689 and not for resale. www.unos.com No cash value. Coupon void if expiration date & code not shown. Expires 9/30/2014 Code: 5844 20% OFF New York Times Area's Best Restaurant Kick Your Weekend Off Right with Friday Night Live Music From 7:00pm to ??? (518) 561-4086 Thursday Night Cookouts July 10th–August 28th 4-7 p.m. Open 7 days a week! 7:00am – 7:00pm Cookouts serving up beef burgers from our farm, portobello burgers, and organic beef hot dogs. Live music, kids entertainment and outdoor games for all to enjoy. 518-562-BEEF 5 Miles North of Plattsburgh on Route 9 (Exit 40 I87) • conroysorganics.com 18 Strictly Food For Thought August 2014 on the ADIRONDACK COAST at these locations. 103 Margaret Street • Downtown Plattsburgh 518.310.3200 200 Consumer Square Plattsburgh (518) 310-3536 strictlyfoodforthought.com August 2014 19 BY AMY GUGLIELMO COLLAGE ART BY SHAWNA ARMSTRONG If you have a big garden or if you just have a family that prefers veggies over meat you will understand my dilemma. I IT’S ’m a member of a CSA and every Thursday I get a box of vegetables to last until the next pick up. CSA stands for Community Supported Agriculture and it has become an increasingly popular way for people to support local farmers and enjoy seasonal foods straight from the farm. Here’s how it works: a farm will offer a certain number of “shares” and in exchange the “shareholders” receive a box of produce every week. The CSA offers several benefits for members and farmers. Farmers get money in advance to prepare for the growing season and members get to eat fresh food and see how it’s grown. The dilemma: how to use said produce before the arrival of a new box. VEGEGEDDON! Every Wednesday night before I head to Full and By Farm in Essex, I check the fridge to see what I need, and break into a sweat when I look in the bottom drawer — it’s vegegeddon! Even after a week of gigantic salads I realize I haven’t made a dent. The produce must be reproducing! The guilt sets in as I consult recipe books for tomato, celery casserole, or beet fondue, but nothing will use up the veggies fast enough. So what’s a veggie lover to do? 20 When I shared my embarrassing veggie problem with a friend, for the first time I understood I wasn’t alone. Her reply was, “Oh, you mean Panic Stew, that veggieful meal the night before farm pick up.” Panic Stew was the perfect term for the out of control condition. After talking to more friends I discovered some tips to avoid an all out veggie-thon every Wednesday. Strictly Food For Thought August 2014 HERE ARE SOME OTHER CREATIVE, VEGITASTIC SUGGESTIONS: JUICE Ingredients: 1/3 cup olive oil 2 medium onions chopped You can juice all sorts of veggies from celery tops, to beet greens, to cabbage heads, and even herbs. Just add an apple, a pinch of lemon and a spoonful of honey and you can drink your greens, even kale will go down easier. If you don’t have a juicer make smoothies in the blender. GOOD MORNING SUNSHINE DRINK: 2 celery stems cubed 3 carrots ½ cucumber 1 apple 2 celery sticks 1 tsp. honey 3 carrots cubed 4 garlic cloves chopped 1 medium eggplant, 1-inch cubes ½ cup water 4 medium tomatoes chopped 2 red bell peppers cubed ¾ pound green beans chopped into 1 inch pieces 2 medium zucchini cubed 2 medium potatoes cubed Salt and pepper to taste Directions: Heat oil in a heavy pot over medium-high heat. Add onions, celery, carrots, and garlic and cook, stirring occasionally until pale, about 10 minutes). Add eggplant and water and cook covered, stirring occasionally, until eggplant is slightly softened, about 10 minutes. Stir in tomatoes with juice and bell peppers, then reduce heat to low and cook, uncovered, stirring occasionally, 15 minutes. Cook green beans in a 3- to 4-quart saucepan of well-salted boiling water until crisp-tender, about 5 minutes. Add zucchini to boiling water and cook until crisp-tender, about 5 minutes. Transfer with slotted spoon to bowl with green beans. Add potatoes to boiling water and cook until just tender, about 10 minutes. Drain and add to beans and zucchini. Add boiled vegetables to stew and simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons salt and ½ teaspoon pepper. Zucchinis grow like weeds around here. Everyone has them and can’t give them away. Add cocoa to zucchini bread and try some zucchini fries for a healthy change. GET PICKLED ZUCCHINIS EVERYWHERE Quick pickles. No one has time for canning in the summer so make pickles while the grill heats up! INGREDIENTS: 1/2 cup white vinegar 2 teaspoons sugar 1 teaspoon mustard seed 1 teaspoon salt 1 clove garlic 2 tablespoons fresh dill leaves, chopped 1 bay leaf 4 Kirby cucumbers, cut into 1-inch slices on an angle DIRECTIONS: Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf and sliced cucumbers together in a heat proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Chill and serve! BE SNEAKY Put vegetables in everything from soup to dessert. Add carrots to chili, beets to cupcakes, cauliflower to mac and cheese and peppers, mushrooms and carrots to pasta sauce. SUMMER SOUPS Chilled soups are the way to go on hot days. They can be made ahead and filled with a colorful variety of vegetables. Try gazpachos, spring minestrones and summer squashes for good eats and good health. BLANCH & Blanching is a food FREEZE preparation often done before freezing fruit or vegetables. Vegetables are placed into boiling water or steamed for a short time and then plunged into ice water or cold running water to halt the cooking process. Blanching delays bacteria from spoiling food. strictlyfoodforthought.com August 2014 21 CHOP & READ Chopping vegetables is tedious and timeconsuming, so multitask with an audiobook. Since I started chopping and listening to books I’ve found that cooking and cleaning can be more fun. Steam veggies while you listen to a steamy romance! Freeze herbs in oil. If you preserve herbs in oil it will reduces some of the browning and freezer burn. It also makes it easy to use when a recipe calls for herbs in stews, roasts and soups. Always choose fresh herbs either chopped or trimmed into 1-inch pieces. Pack each ice cube section about 2/3 full of herbs. Pour extra-virgin olive oil or melted, unsalted butter over the herbs. Cover lightly with plastic wrap and freeze overnight. Remove the frozen cubes and store in labeled freezer containers or small bags. HERB CUBES HOW TO FREEZE VEGETABLES: ASPARAGUS: Wash and trim woody parts. Slice in half and blanch in boiling water for three minutes. Cool in ice water for three minutes and then drain. Place on wax paper lined cookie tray. Freeze for a half-hour. Store in freezer bags. BEANS: Wash and remove ends. Leave whole or slice into 1½inch pieces. Blanch for three minutes, cool, pat dry and store in freezer bags. BEETS: BROCCOLI Cut into one-inch pieces. Blanch for three minutes, cool, drain, pat dry, and store in freezer bags. BRUSSELS SPROUTS Trim and remove outer leaves. Blanch, cool, pat dry, and store in freezer bags. CABBAGE Remove outer leaves and wash. Cut into thin strips or shred and blanch for 1 ½ minutes. Cool in ice water for one minute. Pack in freezer bags. Wash and pat dry. Trim tops leaving ½ inch of stem. Boil in water until tender. Cool, peel and cut into slices or cubes and store in freezer bags. 22 CARROTS Scrub and chop into two-inch pieces. Blanch for three minutes and chill in ice water for three minutes. Place on wax paper lined cookie tray. Freeze for a half-hour. Store in freezer bags. CAULIFLOWER Same as broccoli. CELERY Wash the tender stalks and cut into one-inch pieces. Blanch for three minutes, cool in ice water for two minutes. Place on wax paper lined cookie tray. Freeze for a half-hour. Store in freezer bags. EGGPLANT Wash, peel and slice. Blanch for four minutes, cool and drain. MUSHROOMS Pack clean mushrooms in freezer bags, remove air, and freeze. ONIONS Peel and dice or cut into rings. Wrap in layers of plastic wrap and store in an airtight plastic container or freezer bag. Freeze up to three months. LOCAL CSA INFORMATION: Source: www.adirondackharvest.com CLINTON COUNTY: Quarry Garden Vegetables (NOFA Farmers Pledge) Kimberly LeClaire Route 9, Chazy, NY 12921 518-562-3243 [email protected] vegetables Pick up in Plattsburgh Rehoboth Homestead Beth Spaugh 66 Jabez Allen Rd. Peru, NY 12972 518-643-7822 www.rhomestead.com [email protected] vegetables, poultry, eggs, pork, cut flowers Pick up on farm, Plattsburgh Shady Grove Farm Francisco Braun & Karen Bouchard-Braun 844 State Route 22B Peru, NY 12972 518-524-3593 www.shadygrovefarmandwellness.com [email protected] vegetables, pasture-raised beef, pork, eggs Pick up at farm ESSEX COUNTY: Asgaard Farm & Dairy (Certified Organic) David Brunner & Rhonda Butler 74 Asgaard Way Au Sable Forks, NY 518-647-5754 www.asgaardfarm.com [email protected] beef,pork, goat meat, chickens, eggs, cheese/dairy Year-round meat & dairy, seasonal vegetables, pick up on farm Essex Farm Mark & Kristin Kimball 2503 Rt. 22 Essex, NY 12936 518-963-4613 [email protected] veggies, meat, eggs, dairy, grains, & more Year round, summer & trial shares, pick up on farmplus public farm store daily 8-6 Strictly Food For Thought August 2014 Fledging Crow Vegetables Certified Naturally Grown Ian Ater, Lucas Christenson 122A Robare Rd. Keeseville, NY 12944 518-834-5012 fledgingcrow.com [email protected] vegetables CSA program details on website Full and By Farm Sara Kurak & James Graves 319 Leaning Road Essex, NY 12936 518-963-7127 [email protected] veggies, maple, chicken, eggs, pork, beef Pick up on farm Juniper Hill Farm Adam Hainer & Melody Horn Loukes Road Wadhams!, NY 12993 518-524-5652 juniperhillfarmcsa.com [email protected] vegetables, fruit, flowers (dairy, meat, eggs, cheese from partner farms) Pick up on farm, Keene, Lake Placid, Saranac Lake, North Creek, Plattsburgh Worksite delivery and customizable share Mace Chasm Farm Asa Thomas-Train & Courtney Grimes-Sutton 810 Mace Chasm Road Keeseville, NY 12944 518-834-7801 www.macechasmfarm.com [email protected] Grass-fed beef & lamb, pastured pork & poultry, eggs Farm butcher shop Thursdays 3-7pm. Weekly delivery route. Farmers market. North Country Creamery @ Clover Mead Farm Ashlee Kleinhammer & Steve Googin 931 Mace Chasm Road Keeseville, NY 12944 518-645-COWS (2697) [email protected] yogurt, cheese, raw milk Pick up Th 3-6,Fri-Sun 7:30-3 (while cafe is open) n Make your dream a reality with a Home Equity Loan from DFCU Call 563-5667 to speak with a loan oﬃcer to see how we can help you make your dream a reality Plattsburgh Dannemora Champlain Small enough to know you. www.dfcu.net Large enough to serve you. 2014 Readers’ Choice Award from Adirondack Life ...the new face of Candyman Visit one of our convenient locations or order online at adirondackchocolates.com Retail Shop: 61 Main St., Lake Placid, NY 1-800-232-4626 Chocolate Factory and Retail Shop: 5680 NYS Route 86, Wilmington, NY strictlyfoodforthought.com August 2014 23 ON THE Town THE SAME THING, ONLY DIFFERENT BY ANNE WALING PHOTOS BY CHLOE COLLINS Whenever we get a new restaurant in Plattsburgh, the first few months are really hectic. Chipotle Mexican Grill is no exception — things were definitely hopping on a random Thursday night, when the line stretched around the corner and out the door. Though the line was long, the wait was not. I had my son Barrett and his friends Emma and Sophie Deshaies to help me out, because Chipotle advertises that “the menu isn’t long, but it’s long on options,” and as always, I wanted to try EVERYTHING. 24 Strictly Food For Thought August 2014 Sophie and Emma Deshaies W hen we arrived, we realized that Chipotle is similar to the Moe-Loco style of Mexican cafeteria dining, in that you can choose whether you would like a bowl, a salad, a burrito, or a taco, and then choose your meat and toppings and watch the whole thing being assembled in front of you by cheerful and efficient workers. But it is also different. Chipotle makes everything fresh, every day, right down to the guacamole and taco chips. “There are no options for anything pre-made, and no choices decided for you,” Barrett noted as he moved through the line. “It asks you to put a little thought into your meal – nothing is named.” One other notable difference about Chipotle: they believe in serving what they call “food with integrity,” which they say must be produced with “respect for the animals, the environment, and the farmers.” This message is one that resonates particularly well with diners, who may want food fast, but don’t want low quality. “I really like that they use organic and sustainably farmed ingredients,” Emma commented. “I feel better about eating that kind of food.” We sat down in a sunny corner and admired the dining area which is sleek, modern and clean. There are lovely windows and an outdoor patio for al fresco dining. The lighting was LED — just one more nod to sustainability. Nationally, two of the Chipotle locations are LEED certified. LEED, or Leadership in Energy and Environmental Design, is a sought-after designation which shows that you have worked to design your building to meet high standards of environmental efficiency. (continued on page 27) strictlyfoodforthought.com August 2014 25 The Protein Choices, or What the Heck are Sofritas? SOFRITAS is the newest protein offering on the menu. It is organic shredded tofu, braised in chipotle chilies, roasted Poblanos, and a blend of aromatic spices. The product is produced in Arizona at Hodo Soy Beanery, and is being test marketed in a few locations around the country (including Plattsburgh!!) with plans to include it on menus in 23 states. CARNITAS is braised pork, shredded. Kind of the Mexican pulled pork. It is tender and mild. BARBACOA is a fancy way of saying braised beef, or what we might think of as brisket. It is also mild and tender, more like roast beef than steak. GUACAMOLE INGREDIENTS: WHOLE, RIPE AVOCADOS DICED RED ONION CHOPPED CILANTRO JALAPENOS LIME SALT CHICKEN at Chipotle is adobo-marinated and grilled, nice chunky flavorful bite sized pieces. STEAK is treated much like the chicken, cubed and then marinated in adobo and grilled. Like the chicken, it is tender and juicy. A reasonably priced desert wine to be enjoyed after dinner. Don’t forget a visit to Kneucraft for a mature riper ruby, accented with smooth flowing diamonds! For guaranteed delivery this must be handled by someone utterly charming. 672 26 Strictly Food For Thought August 2014 672 ROUTE 3 PLATTSBURGH 518.561.1176 www.Kneucraft.com Even though the restaurant was busy, there was plenty of room to sit and we didn’t feel rushed. The cafeteria-style service means that you spend way less time waiting for your food and have more time to actually eat. Having no servers does require a certain commitment on the part of the staff to insure that the floor is clean and the tables are tidied on a regular basis. When I was there, Alicia Woodside was running the register and supervising operations. Her title is “apprentice,” which is a manager-in-training role that Chipotle created to recognize and advance hardworking employees. Alicia was definitely on top of the staff and handled the busy night, keeping an eye on the line and the floor to make sure nothing was left undone. Barrett chose a bowl, which he topped with chicken, black beans, brown rice, lettuce and guacamole. Emma also had the bowl, but with sofritas, corn salsa and fresh tomato salsa. Sophie chose the burrito with chicken, adding sour cream, guacamole, cheese, and corn salsa. I dove into the guacamole and chips and was not disappointed. It was the perfect mix of creamy and salty, with notes of lime, cilantro, onion, and garlic — not too chunky to be manageable. As everyone worked their way through the meal, Sophie noted that it tasted very fresh. “And it’s really filling,” she said as everyone agreed with her. choPPIng KItchen aPPlIance PrIces Route 3 • Plattsburgh & Water Street • Elizabethtown www.wilsonappliances.com www.goldenscarpetcleaning.net Serving the North Country for over 30 years. The only “drawback” about adding whatever you like to a burrito is that eventually, you may have to pack half of it to take for lunch the next day. If you do take home leftovers that may be the only time you need to eat the same thing twice. With five protein choices, two types of rice, two types of beans, and myriad other toppings, you won’t get bored experimenting with different flavors. I recommend that you try all the different kinds of salsa, because they vary in hotness. The fresh tomato salsa is chunky and mild. The roasted chili-corn salsa is medium heat, as is the tomatillo-green chili salsa, which is my favorite. The tomato-red chili salsa is hot, and filled with flavor. If you’re not sure, get it on the side! n Chipotle Mexican Grill 200 Consumer Square Plattsburgh, NY 12901 strictlyfoodforthought.com August 2014 27 ON THE 28 Town Strictly Food For Thought August 2014 DINING OUR WAY through the ontréal M JAZZ Festival STORY AND PHOTOS BY CAROL BLAKESLEE-COLLIN A trip to Canada in late June has become an ideal vacation for my husband, Jimm, and me. We recently spent five quiet days at Bartlett Lodge on Cache Lake in Ontario’s Algonquin Park. There we hiked, paddled, swam, read, and napped to our heart’s content, while also eating Bartlett’s fabulous food which was better than ever thanks to the creative ingenuity of chef David Fortune. We balanced the solitude of the woods with five days in Montreal at the jazz festival – days full of music, shopping, walking, more music, and of course, the food. strictlyfoodforthought.com August 2014 29 Do the Jazz Tomato Goat Cheese Tart THURSDAY FREE LIVE MUSIC BUY ONE GET ONE MARGARITAS BELGIAN BEER SPECIALS $2 OFF BBQ 697 BEAR SWAMP ROAD PERU, NY (518) 643-2020 TUE-FRI: 4PM-9PM SAT & SUN: NOON-9PM FRIDAY RED & WHITE SANGRIA PLUS DINNER SPECIALS WEEKLY SATURDAY SPECIALS BUY ONE GET ONE MARGARITAS 12-4 We are happy to bring you our exciting weekly specials! There’s something for everyone here at Livingoods. Pick your favorite day, come share it with us and enjoy THE GOODS. BUY ONE GET ONE SELECT DRAFTS 4-9 PULLED PORK & BURGER SLIDERS 12-4 PLUS DINNER SPECIALS TUESDAY ANY BURGER AND ANY DRAFT BEER FOR ONLY $10.99 * *excludes the Gluttony SUNDAY DINE TO DONATE 10% OF PROCEEDS BUY ONE GET ONE BLOODY MARY’S GO TO SELECT NON-PROFIT ORGANIZATION OF THE MONTH. AUGUST IS THE LUMBER JILLS ROLLER DERBY TEAM. WEDNESDAY HALF OFF ALL 15 DRAFT BEERS $2 OFF ALL MUCHIES & STUFF TO SHARE 80’S TRIVIA NIGHT www.livingoodsrestaurant.com 30 Strictly Food For Thought August 2014 Sliders PULLED PORK & BURGER SLIDERS OUTDOOR SEATING AND BREWERY NOW OPEN! 15 CRAFT BEERS ON DRAFT AND 30 BOTTLED BEERS Each day we were faced with a plethora of musical choices to discover and share with thousands of other people. Approximately two million music fans visit this urban oasis during the elevenday festival. There are a total of about 500 concerts, 10 outdoor stages where the performances are free and at least 10 more indoor venues, from small jazz clubs to large concert halls. Tickets range from $25 to over $200. We situate ourselves in an apartment or hotel (ideally paid for by rewards points) within walking distance of the festival’s home, the Quartier Spectacular, where we get both a magazine size free program and a large one-page map. Then we study the possibilities. Like us, you may find it very tempting to spring for pricey tickets online beforehand. Among the 2014 headliners for the indoor concerts were B.B. King, Diane Ross, Keith Jarrett, Elvis Costello, Bill Evans, Rufus Wainwright, Woodkid, Bobby McFerrin, and Aretha Franklin. It was hard to keep the credit card in our wallet. A few days before we left home, we sprang for Keith Jarrett playing an entirely improvisational concert in the new symphony hall. Afterward, we knew we would have driven to Saskatchewan to see his performance. Overall, however, trying our luck with the outdoor concerts has proved more rewarding. Some of the musicians we knew before, some we will forget, but some we are thrilled to have discovered. Last year, we fell in love with the classical soul singer, Morgan James. This year, our favorite is the 25-year-old singersongwriter Bobby Bazini. His high tenor voice ranges from soulful ballads to hot rhythm and blues, occasionally pierced by a beautiful scream. One of the highlights of this year’s festival was the unprecedented free outdoor concert by Diana Krall, one of the world’s most popular jazz artists. We knew we wanted to hear her, but we didn’t know half of Montreal planned to hear her too. It was quite a sight — over 200,000 people packed together. Krall, her exquisite piano playing and backup quintet, took us through generations of songs from the ‘20s to the ‘80s and beyond. She owned the night and us. You can see why the Economist called this festival “the jazz world’s biggest street party.” Do the Food While it is possible to do a total jazz immersion, you may prefer to add in some daytime activities such as visiting the Botanical Gardens, walking through Old Town, eating gelato, biking, and of course, shopping. After you park your car, buying a three-day metro pass will bring almost every place you want to visit within easy reach. Montreal may be our big city and home to one of the world’s best jazz festivals, but you haven’t truly experienced it until you do the food. Whether you are eating at high-end restaurants or street food, it is impossible not to have a delicious time eating your way around downtown and Old Montreal. One night very late, we tried an earthy terrine of fois gras followed by beef tartare and salmon confit complimented by a delicious fennel salad. Tapas ready to serve 7 DAYS - YEAR ROUND 7 am - 8 pm Daily - Breakfast - Lunch - Dinner - Specials Beer - Wine Exit 39 Off Interstate 87 • Across From State Park & Beach 5 Thomas MacDonough Highway-Cumberland Head Plattsburgh, NY 12901 (518) 561-3711 John & Nick Lambrinos Within the festival area, there are a variety of restaurants, bistros and kiosks featuring everything from poutine, tacos, spit-roasted pork sandwiches, lobster rolls, Belgian waffles, to port wine and hot dogs. Surrounding the festival are more restaurants, from fast food joints to bistros, brasseries and Starbucks. Under the Hyatt Regency, which hosts various jam sessions, there is an underground shopping area with more restaurants and eateries. This year our best discovery was Brasserie T — a spinoff of Montreal’s famed La Toque — sitting in a glass box of a building between the main performance area and the concert hall complex. One night very late, we tried an earthy terrine of fois gras followed by beef tartare and salmon confit complimented by a delicious fennel salad. (continued on page 33) strictlyfoodforthought.com August 2014 31 An inexpensive outdoor option can be found in Montreal’s new food trucks. The dishes are reflections of Montréal’s many cultures; fresh, unique and tasty. Tuesday Nights Dana’ s RUSTY ANCHOR Restaurant & Lounge 32 Strictly Food For Thought August 2014 Senior Night Discount, includes free dessert and coffee. Seafood, Steak & Spirits on Lake Champlain Live Entertainment most Fridays! Cocktails 4pm • Dinner 5pm 4016 Route 9 • Plattsburgh, NY 518-563-6000 • Reservations Suggested Like us on facebook ANC Adirondack Nutrition Consulting Sabine Weber, MS, RDN, CDN, CFSP Integrative and Functional Nutrition Practice Nourishing the Mind, Body & Spirit Three restaurants within walking distance or a quick metro ride that have remained at the top of our list are: JOE BEEF is consistently listed as one of Canada’s top restaurants and is near the Atwater market in trendy Griffintown. Everything written on the chalkboard menu is simple and good, from the oysters and seafood to organic rib steak. The foie gras terrine topped with rhubarb compote was ethereal. Wander out back, where there’s a vegetable garden, a greenhouse, a smoker, and 25 more seats. The cookbook itself is worth the price. BOUILLON BILK is located on a grungy block of St Laurent Blvd near Maisonneuve Blvd. Under its minimalist chic design is food that is fun and delicious. The menu is simple with six starters and five entrees. The style of food is contemporary, with an emphasis on seafood and exotic flavor enhancers like spices, fruit, coconut milk, and nuts. The strawberry salad was amazing. PINTXOS, pronounced “pinchos” are the Basque version of tapas, small plates best enjoyed with a chilled sherry or a good beer. This is a proud and creative Spanish restaurant. There is a regular dinner menu, but an excellent dinner for two can be made up of six to eight plates of pintxos from the popular strawberry gazpacho to duck tartare and a scrumptious tomato and goat cheese tart. An inexpensive outdoor option can be found in Montreal’s new food trucks. This summer, the city of Montreal granted 30 coveted permits to food trucks at various locations in and around downtown. The dishes are reflections of Montreal’s many cultures; fresh, unique and tasty. We could only try a few: the tacos at Grumman 78, the Thai dishes at le Tuktuk and the fried chicken and smoked duck at Le Super Truck. Other people recommend the Pied de Cochon truck. Most trucks reach their fans through Facebook and more complete lists can be found online. (http://www.mtlblog. com/2014/04/list-of-all-montreals-foodtrucks-for-springsummer-2014/# and http://www.tourisme-montreal.org/blog/ complete-2014-guide-to-food-trucksand-street-food-in-montreal/) n Specialty Services Include: • Functional Nutrition Assessments • Mind-Body Techniques • Sports Performance Problems • Disordered Eating Lake Placid For appointment: 518-523-0157 [email protected] ▪ adirondacknutritionconsulting.com Gioiosas Wine & Spirits Since 1960 John Geno Visit our newly expanded wine section! 28 Skyway Plaza, Plattsburgh, NY 563-3740 Neil Wright John Seiden Neil Wright John Seiden David Long Pete Grosskopf John Geno David Long Corporate Functions Pete Grosskopf Festivals Party Weddings Inca Hoots Band strictlyfoodforthought.com August 2014 33 City SINGLE IN THE TOO HOT TO COOK STORY AND PHOTOS BY ANNE WALING There are days deep in the summer, long sunny days when you have to decide whether to spend the afternoon cooking or going to the beach. Days like this, I think popsicles make a great dinner. P ack up a bag, grab a book and head for the beach! But before you go, whip up a batch of cool lemon Italian ice. It’s so fast and easy to have a batch of these icy treats waiting for you—and so delicious! This ice has a fabulous texture and with the tang of real lemon zest and a little lemon balm, you will never buy another popsicle. The only question left is, what are you going to read? I cook less in the summer, but I don’t abandon food completely—I read about it. Luckily, there are lots of books for us foodies that make for tasty summer reading. From books about chefs, to books about restaurants, to novels about food, there is something for every taste. Here are some delicious beach reads that will make your mouth water and fill you with ideas for the next time you’re in the kitchen. 34 Strictly Food For Thought August 2014 The Last Chinese Chef is a novel about China and Chinese culinary tradition by Nicole Mones, a food writer for Gourmet magazine. The story is compelling and the food descriptions are lush and detailed. Recipes like Velvet Shrimp made me what to hit the kitchen or at least grab some Chinese takeout as a distant second choice. Heartburn is a quick, funny read that you may Nora Ephron’s have missed. Ephron tells a tale of a couple meeting, marrying and divorcing, and delivers recipes while highlighting the memories we create in our life through food and cooking. This was the first ‘food novel’ I ever read, and it still holds up all these years later. Notable recipes include Key Lime Pie, Potatoes Anna and a notable vinaigrette dressing. The Particular Sadness of Lemon Cake, by Aimee Bender, tells the story of a woman whose daughter can taste her emotions in whatever she cooks. To the daughter’s surprise, her cheerful mother tastes of despair. Though the idea itself seems lifted directly from the pages of “Like Water For Chocolate” (Laura Esquivel, another great read if you haven’t tried it), Bender expands it and the story will stay with you after you’ve read it. For some shorter non-fiction, consider picking up a copy of , edited by Holly Hughes. This compilation of prose includes blogs and journalism of the highest quality, all in some way related to food. It will lead you to writers and blogs you want to check out for sure. Best Food Writing of 2013 For the story behind the food writing business, and an in-depth look at the life of a big city restaurant critic, consider , by Ruth Reichl. A former food critic in both LA and NYC during the inception and height of the star chef era, Reichl brings you with her as she goes undercover in the world’s best restaurants. She dishes all the dirt and leaves you licking the plate and hoping for seconds. Garlic and Sapphires For a shorter, breezy and entertaining read, check out Diane , Mott Davidson’s books in her series about a caterer who is called upon to solve mysteries. Each story is a mystery novel packed with delicious recipe ideas. If you are a fan of chick lit, this series will feel familiar and entertaining. Goldy Schultz If you have ever harbored a romantic dream of becoming a chef, by Bill put down the saute pan and pick up a copy of Buford. See how a person with no kitchen training can start at the bottom of the ladder (in Babbo! With Mario!) and work his way up the line. You can sweat along with Bill, a noted writer in the outdoor genre, as he endures long hours and shows you the real inside scoop about a job you may no longer view as glamorous. n Heat Whatever you are reading, I hope it’s tasty. Hit us up on Facebook and share your best food reads. strictlyfoodforthought.com August 2014 35 LEMON ITALIAN ICE 1 1/4 cups sugar , 2 cups water , Lemon Balm leaves — several Zest of 1 lemon, grated , 1 cup of lemon juice (about 3 large or six small lemons) 1. Combine the water and sugar in a saucepan. Heat, without boiling, for about five minutes, stirring until the sugar dissolves. (Five minutes; don’t boil it). Dump the lemon balm into the sugar water and give it two minutes over the heat. Remove the saucepan from the heat and cover while it steeps. 2. (Optional). To hollow out the lemons, cut the lemons at the top 1/3, reserving the tops for later. You should also cut a thin slice from the bottom, so that the lemons will lay flat. Using a tablespoon, hollow out the lemons as best you can, while being sure not to pierce the lemons themselves. Do this over a large bowl to preserve the juice. Freeze the shells overnight. 3. In the meantime, squeeze your lemons (or the removed pulp), until you get one cup juice. Strain to remove seeds. Strain the sugar syrup into the lemon juice and stir in the zest. 4. Pour the mixture (essentially lemonade at this point) into a shallow dish, dishes or plastic cups. Cover and freeze overnight. 5. The following day, dump the frozen lemonade into a food processor or blender and mix well. This step really softens the ice and prevents any sort of layering. If you don’t have a blender or processor, just chop it up with a fork. Pour the softened lemon ice slushy into a large plastic container and place back in the freezer. After an hour or so, it’s ready when you are! 6. You can serve in the lemon cups (as shown) for great presentation. Or you can serve in cold ramekins, for those who want a larger portion. Enjoy! 36 Strictly Food For Thought August 2014 diy HOUSEHOLD RECIPES WRITTEN AND ILLUSTRATED BY JODI BRUNNER PEELPOWER Just made a batch of margaritas with fresh limes? ...squeezed some oranges for a breakfast treat? ...made the delicious Lemon Italian Ice you’ve just read about? Plattsburgh INTERNAL MEDICINE INNOVATIVE PAIN MANAGEMENT Using the Ultrasound Guided Injection procedure, we can accurately deliver medication to painful target sites to provide the greatest amount of pain reduction. Obesity is a leading contributor in heart disease and diabetes. Redice your risk and shed those life-threatening pounds with the guidance of Dr. Bhasin and the “Take Shape For Life” program. CALL TO SCHEDULE YOUR APPOINTMENT TODAY! NEW PATIENTS WELCOME! 72 Margaret Street Plattsburgh, NY 12901 518-561-4170 www.plattsburghinternalmedicine.com Save those citrus peels! They contain an oil called D-limonene, a powerful solvent for dirt and grease. Add to them the antibacterial properties of white vinegar and you will never need another bottle of 409 again. This easy recipe harnesses PROVIDING SOLAR SYSTEM SALES INSTALLATION AND SERVICES SINCE 2004 the power of the peels and and the peace of mind imparted by using eco-friendly vinegar. Power and peace out! ALL-PURPOSE CITRUS CLEANSER Fill a clean, glass jar with citrus peels (any citrus is fine) and cover them with vinegar. Let them steep for two weeks, shaking once a day. Strain and use full strength or diluted in a spray bottle for general cleaning and disinfecting of surfaces, including glass. I like to add a few drops of essential oil (such as peppermint or eucalyptus) to leave a fresh, natural scent. Adapted from www.wellnessmama.com Celebra ti our 10th ng Ye Serving ar t North C he ountry Reduce or eliminate monthly electric cost with energy-efficient SOLAR SYSTEM! DESIGN • INSTALLATION • SERVICE Call Curt at (518) 578-1487 or visit www.crestsolarpower.com for more information. strictlyfoodforthought.com August 2014 37 X O B E H T F O OUT WRITTEN BY MEG LEFEVRE PHOTO BY KEITH PROVOST A S S E N T FI SPONSORED BY Plattsburgh INTERNAL MEDICINE INNOVATIVE PAIN MANAGEMENT Using the Ultrasound Guided Injection procedure, we can accurately deliver medication to painful target sites to provide the greatest amount of pain reduction. t Plattsburgh Internal Medicine, Dr. Jay Bhasin believes physical fitness is one of the most important and basic components of health. To provide patients with a thorough, well-rounded approach to wellness, Dr. Bhasin has recently added a personal trainer to his highly trained staff of physicians, dieticians and aestheticians. Rafael Marte comes to the staff with a broad background, ranging from being an information technology and business consultant to regulatory pharmaceutical scientist/specialist at Wyeth, but if there’s one skill that makes him successful across the board, it’s his ability to connect with people. Rafael’s entry into the world of personal training came on the heels of his layoff from Wyeth in 2010. His son Max was on his way to becoming the Section VII wrestling champion at Peru Central School and after graduation Max became interested in boxing. As his son’s trainer, Rafael soon became known around town as a bit of a whiz in the ring and at the gym. “We trained at the City Recreation Center (Old Base Gym) and also at the gym in Dannemora. Before you know it, I had 20 people lined up because they saw what I had accomplished with Max in about six months,” Rafael said, explaining the evolution of his career in personal training. Obesity is a leading contributor in heart disease and diabetes. Rafael earned his certification and later began working with local chiropractor Dr. Joe Clauss, to Redice your risk and shed those life-threatening pounds help improve patients’ fitness levels, decrease pain with the guidance of Dr. Bhasin and the “Take Shape and increase mobility, and what he accomplished through his own methodology using boxing For Life” program. techniques was miraculous he said. CALL TO SCHEDULE YOUR APPOINTMENT TODAY! NEW PATIENTS WELCOME! 72 Margaret Street Plattsburgh, NY 12901 518-561-4170 www.plattsburghinternalmedicine.com 38 Strictly Food For Thought August 2014 “When you do boxing workouts, there’s a lot of connections that need to be made. You don’t do just one move and focus on isolating one muscle, that’s not how it works. You’re using just about everything; your eyes, your balance, your arms and legs and hips and core are all engaging. To throw a punch and pivot and slip a punch, the mental connections are incredible because of the balance, strength, flexibility and coordination— that in my mind, I said, ‘I think this can help other people.’” What Rafael didn’t realize, however, was that Rock Steady Boxing in Indianapolis, Indiana, along with the College of Health and Human Sciences at Purdue University had already been studying the effects of boxing inspired fitness training on people living with Parkinson’s disease. When an Internet search turned up multidimensional research on what Rafael was implementing into his own methodology, he was stunned. “I could not believe it. It validated what I was saying to myself and to my wife. “My method is not something developed by a doctor. It is based on boxing methodology. We don’t expect the people that I work to become fighters. That’s not the point, but the method of helping them improve their gross motor skills and functional moves and balance is based on that,” he said. within your environment. If you’re a person who likes to hike, for example, we help you stay fit in that, if you need functional movement around the house, then we work on helping you do that, if you need to get stronger, then we work on that. It’s all based on fitness as opposed to just work outs.” Both Dr. Bhasin and Rafael understand how important being physically fit and active is to overall health, but Rafael believes what makes his approach so much different is his ability to connect with his clients and tune them into the present. “You have to be here with me mentally. If you’re not with me, it’s not going to work.” Fitness can also play a role in preventative medicine as well as increasing confidence and self-esteem. “Prevention means healthy people. Healthy people by and large do not need drug products (pills) and constant procedures and hospitalization. Personal trainers interested in preventive medicine are about prevention in and out of the gym, doctor’s office, rehab centers, hospitals, weight management programs, etc. Consequently, prevention can aid doctors in being more proactive in helping decrease resistance to healthy behavioral change, which I believe is Dr. Bhasin’s pursuit,” noted Rafael. A large part of Dr. Bhasin’s practice involves offering effective and affordable weight loss management tools. While it’s likely you’ll lose weight working with Rafael, that is not his sole mission. “I’m not focusing on how we’re going to help you lose weight, I’m focusing on how we make you stronger and physically fit first, not just isolating muscles so you can lift this many pounds. Fitness,” he said, “is not working out, fitness is a lifestyle that allows you to do all those functional things Plattsburgh Internal Medicine 72 Margaret Street Plattsburgh, NY 12901 (518) 561-4170 Wellness Tips From Rafael Marte 1. The mind shift occurs first. Make a determination in your mind that increasing your physical activity is a priority. Then commit to a minimum of 2.5 hours per week spread out according to your current physical fitness. 2. Remember that physical activity, especially boxing can provide a variety of benefits including but not limited to lower blood pressure and blood glucose, improved mood, cognition and sleep pattern, increased energy and decreased stress. 3. Research studies have shown that as the population ages, many times, conventional therapies using drug products, for example, either do not work or are limited in effectiveness due to the toxicities associated with them. Additionally, today’s patients are better informed and have more access to information related to their health condition. This allows them to demand more personalized service or care. 4. There is power in caring and I believe that healing and wellness just flow out of that. Plattsburgh INTERNAL MEDICINE Health Care Committed to Listening & Caring Plattsburgh Internal MedIcIne 1 st Vi Just m en Resolve to make your healthiest year yet! • Lose up to 2-5 lbs a2013 week • Clinically proven weight loss Obesity is a leading contributor in heart disease and diabetes. Reduce yo shed those life threatening pounds with the guidance of Dr. Bhasin an • Recommended by over 20,000 doctors Shape for Life” program. Call to schedule your appointment today! Call today for a consultation! New patients welcome! New patients welcome! 72 Margaret Street 72 Margaret Street Plattsburgh, NY 12901 Plattsburgh, NY 12901518-561-4170 518-561-4170 www.plattsburghinternalmedicine.com www.plattsburghinternalmedicine.com Dr. Jay Bha Dr. Jay Bhasin, MD strictlyfoodforthought.com August 2014 39 12 Nepco Way Plattsburgh, NY 12901 “A Place to Meet Old Friends and New” • Rehearsal Dinners • Bridal Showers • Corporate Parties • Reunions Outdoor Seating Available (Weather permitting) on Tap s r e e B t 32 Draf 5453 Peru Street Plattsburgh, NY 12901 Phone: (518) 561-3091 Fax: (518) 561-3092 geoffreyspub.com or s f s u y Join Tuesda ia Triv SUBSCRIPTION ORDER FORM Name:________________________________________________________________________________________ Address:______________________________________________________________________________________ City_______________________________________________State:___________Zip Code:___________________ Send this order form with your check or money order for $22.95 (U.S.) or $27.95 (Canada) for a one year subscription. Please make checks or money orders payable to: The Northeast Group. Mail to: 12 Nepco Way, Plattsburgh, NY 12903.
© Copyright 2019