Items tagged with 'food'
If you want fresh oysters daily, you'll soon have a new spot.
Heidi Knoblauch, an Emma Willard grad, recently returned to Troy after years in academia to open Plumb Oyster Bar. She's another young person investing in Troy, and she aims to create something a little bit different for this area -- while building a gathering space to serve both oyster lovers and the seafood-phobic alike.
We chatted about oysters, the motivations to leave academia, and why Troy is the right spot for Plumb.
There's plenty of things that Gibby's Diner, in the tiny hamlet of Quaker Street in in the town of Duanesburg, does well -- but one thing it doesn't do is screw around with portions.
The classic diner car has been in business since 1952 and little has changed in the 60-plus years of operation. Passers-by come for quick food on the road between hither and thither, while the regulars expect the expedient service and solid food served with a smile and a side of sass.
Your transaction at Gibby's isn't complete unless you are waddling out of the cramped chrome-and-neon coated entrance. Homemade breads and pies and in-house roasted meats make sure that happens, but nothing guarantees the gluttonous feeling (shame?) quite like the Gibby's breakfast sandwich.
It's back: Supermarket Showdown, in which check prices for a basket of 40 items across multiple supermarkets here in the Capital Region.
The showdown has taken a few years off -- the last time we did it was in 2012 -- and this year it returns with a new basket and three new stores.
Without further ado, let's get to it...
I find that I am often a bit naive about how Americans truly eat at home, regardless of the fact that I make a living from writing about food. I eat out a lot and I when I cook at home, it either leans towards the clean, healthy side (to counteract all the eating out) or it turns into a production somehow related to a story.
That's not to say I live in a vacuum, but I realize that sometimes my grasp of what the typical grocery run looks like it a bit slippery.
Lately, I've noticed plenty of friends, acquaintances, and colleagues talking about ALDI, the low-priced chain of grocery stores with European roots that's rapidly expanding. (According to the US ALDI website, the supermarket will have 2,000 US-based stores by 2018.)
I remember shopping at LDI with my Aunt Laura and her kids growing up. It was the first stop on the bi-weekly shopping trip, followed by Tops, Grand Union, and Price Chopper if absolutely necessary. The generic-looking packaging under ALDI private labels, the fact that you had to bring your own bags, and the way the entire system worked always gave me the impression that ALDI was low-quality.
Now, some of my favorite food enthusiasts shop there... and they won't settle for subpar. So there's got to be something worth checking out.
So I did.
Next year it will become legal in New York State to operate what are essentially shared brewery/cidery/winery production facilities that home brewers will be able to drop in and use.
From the memo for the Senate bill, sponsored by David Carlucci, a Democrat who represents Rockland County:
[The legislation creates] a new custom beermakers' center license that authorizes the operation of a custom beermakers' center facility to provide individuals with rental space (to make and store homemade beer), the use of equipment and storage facilities, and/or beer making supplies for the production of beer for personal household use and not for commercial use or resale purposes. It defines beer making supplies as products grown or produced in New York in quantity amounts as determined by the State Liquor Authority. A custom beermakers' center licensee would be authorized, if permitted by the Federal Alcohol and Tobacco Tax and Trade Bureau,(TTB) to conduct training classes on how to manufacture beer and conduct certain tastings of beer produced on the premises.
The legislation does the same thing for cider and wine. From a Cuomo admin press release:
New York's craft beverage industry is one of the fastest growing in the nation, however many urban and suburban residents often cannot afford or do not have access to the appropriate space or equipment to make homemade beer, cider, or wine in their homes or apartments. These custom production centers not only provide space and lower the overhead costs of production, but they also provide amateur brewers and wine and cider makers with the local ingredients and expert training needed when first starting out.
The legislation takes effect in six months.
We hadn't heard about these sorts of production centers before, so we poked around online looking for examples and found a few that look somewhat similar -- including one in Boston, and another in New Hampshire.
Considering French toast is little more than eggs, milk, and bread, it can be surprisingly easy to screw up. The KISS notion (keep it simple, stupid) is one that evades most of modern society. Bigger is still better, more is still more, and pairing it down to the basics seems like a weakness or cop-out, not an ability to be admired.
Simple doesn't mean thoughtless, though: The opposite is true. Because there is less fluff to mask errors and subpar additions, all ingredients need to be of a particular quality and incorporated with consideration.
Baking You Crazy, the bakery and cafe that replaced a small Italian restaurant at the foot of the Albany-Rensselaer train station on Broadway, employs these ideas across its entire menu.
The trick of time is that it passes slowly, and changes are incremental, so you can hardly notice it happening. The world of today looks mostly like the world of yesterday to us, and yet there have been a thousand little changes over the years that separate those worlds. When things change all at once, it seems a revolution, but when they change little by little, it just seems the passing of time.
Grocery stores are one example. Sure, 50 years ago, they were selling milk and meats, frozen foods and Cap'n Crunch, just as they are today. And yet everything about them has changed.
Drawing's closed and winner's been emailed!
It's back: Supermarket Week returns to AOA this week. We'll have a bunch of posts about supermarkets -- including a new version of the popular Supermarket Showdown price comparison -- because, well, we all have to eat.
To start things off, we have a drawing for a $100 gift card to the local supermarket of the winner's choice. To enter the drawing, please answer this question:
What's a bit of supermarket shopping savvy that you can share with everyone here?
The range of possible answers is very wide. Maybe it's a tip about how to play the coupon game. Or maybe it's the best local market for finding a certain item. Or maybe it's about your system for doing your shopping quickly. Or maybe it's the best way to pick out a certain type of fruit or vegetable.
We'll draw one winner at random. That person gets the $100 gift card of their choice. (The gift card must be to a supermarket in the four core counties of the Capital Region.)
Important: All comments must be submitted by 11:59 pm on Wednesday, November 16, 2016 to be entered in the drawing. You must answer the question to be part of the drawing. (Normal commenting guidelines apply.) One entry per person, please. You must enter a valid email address (that you check regularly) with your comment. The winner will be notified via email by noon on Thursday and must respond by noon on Friday, November 18.
We noticed recently that Mazzone Hospitality -- the restaurant group that includes 677 Prime and a local culinary empire -- is offering a cooking classes at its headquarters in Clifton Park.
The upcoming schedule includes both hands-on and demonstration-style classes, some of them led by Angelo Mazzone himself -- he has a Feast of Seven Fishes demo class set for December 20. (The schedule's next class -- a hands-on holiday cooking decorating session with Kristin Hartman on November 29 -- is already sold out.)
Class prices range from $65 to $110. Here's what the classes include.
A compressed schedule for the rest of the year is after the jump, if you're curious.
A bunch of places around the area offering cooking classes, including Different Drummer's Kitchen at Stuyvesant Plaza, Gio Culinary Studio in Voorheesville, Spoon & Whisk in Clifton Park, Market Bistro in Latham, Honest Weight in Albany, and the Arts Center of the Capital Region in Troy. (It's been a while since we've done a cooking class roundup -- we should do that soon.)
Earlier this year Stacks Espresso Bar co-owner Tyler Wrightson was in downtown Albany looking at office space when someone mentioned the retail storefronts on the street level of the Arcade Building on Broadway, the upper floors of which had recently been converted to apartments.
"It was completely busted," he said of a space in the building's northeast corner, which had been vacant for many years.
But the windows. Really big windows. Windows that provide a view in two directions out, and allow light to stream in. So he brought the crew of Stacks down from Lark Street to see it. The conclusion: "It would be killer to do something cool here."
This Monday, November 7, Stacks Espresso will open in that Arcade Building space. And the plan is to be open from 7 am to 7 pm -- seven days a week -- to serve both the daytime tide of downtown workers and the neighborhood's growing residential population.
Here's a quick peek at the space, along with a few bits from a chat with Wrightson and co-owner Ron Grieco about why they picked downtown Albany for their second location, and why they picked it now.
My winter jacket has been moved from the attic closet to the main coat rack in my entryway. It's here, friends. Or at least it's on its way.
I'm talking about winter, of course. While my attire choices change, my eating habits often revert to different times. All summer long I crave slow-simmered stews and rich desserts. In winter, I lust after garden-fresh Caprese salads and cooling treats.
Lucky for me, Coco Mango's is finally up and running in Troy, and I can indulge in chilly Dominican icey that keep my insides the same temperature as my outsides to beat winter at its own game. (C'mon, I'm not crazy! It's all using science Parabolic partial differentials! Heat diffusion!)
Update: Here's a press release about the new taproom, which mentions an opening date will be announced in the coming weeks.
Check it out: It looks like The Beer Diviner is setting up a bar in downtown Troy.
The brewery mentioned the plan for 461 Broadway recently on both its Instagram and FB page. (Also: The building is owned by Harry Tutunjian, and he tweeted a welcome to the location to the brewery Wednesday afternoon.)
The Beer Diviner currently has a farm brewery and tasting room in Cherry Plain in Rensselaer County. A few years back Casey talked with owner Jonathan Post about the operation, his approach to beer -- and how he became known as the Beer Diviner.
We have an email in with The Beer Diviner and we're hoping to hear back about a potential opening date.
461 Broadway? If that address seems familiar, it was the location for both Nibble, and before that, Francesca's.
The hard cider industry in New York continues to fizz -- there are now 24 farm cideries around the state, according to the Cuomo admin. That's up from eight in 2014, when the farm cidery law took effect.
Farm cidery? It's a type of license issued by the state that smooths out some of the regulations and requirements for running a cidery -- if the operation uses New York State apples to make its products. (There are also farm winery and farm brewery license.) The state's first farm cidery was Nine Pin Cider Works in Albany's Warehouse District.
Of course, the requirement to use New York apples isn't too much of a hurdle. The Empire State is the nation's #2 producer of apples, behind only Washington State. So the hard cider industry is another way to make use of the state's abundant crop.
Given the growth in the number of farm cideries, we figured it'd be fun to roll together a map of where they're located around the state.
Let's have a look...
To relegate tuna to the lower levels of the sandwich totem is an easy thing to do: Tuna sandwiches are stinky, leaving your breath, your fingers, and the room they are made and consumed in reeking of tinned fish. More involved but less portable than the PBJ, tuna fish is a fussy sandwich that is open to endless interpretation but always requires the same level of attention. Where a PBJ can be slapped together, thrown haphazardly into a zip-top bag and shoved into a backpack, ski jacket, or lunchpail, the tuna sandwich demands gentle, precise insertion into a storage and transport vessel, constant refrigeration of some manner, and delicate nibbles to protect the integrity of assemblage.
Despite its particularities, tuna fish is sometimes an act of desperation. A can of tuna can be found in most home pantries for last-minute sandwich emergencies, and tuna or whitefish salad is often one of the cheaper options on deli menus.
Still, a good tuna fish sandwich is a thing to marvel at. The perfect mayo-to fish ratio, the inclusion of additives to the salad, the choice of bread... a good combination of those things makes all the downsides of a tuna sandwich completely worth it.
We stumbled upon this old Albany photo in the Albany Public Library History Collection online. It's the Empire Food Market that occupied a part of the big Lyon Block building on Hudson Ave that once stood alongside the public market space where the TU Center is now. The date of the photo isn't listed.
That big vertical sign -- "EMPIRE FOOD MARKET" -- caught our eye. Wonder what happened to it.
Empire Food Market was a local supermarket chain founded by Henry Schaffer in Schenectady in the 1920s -- it and would later expand to almost 200 stores around upstate and Western Massachusetts, and Schaffer would sell the chain to Grand Union.
Here's a 1932 full-page ad in the Times Union for the Hudson Ave location -- "Albany's Premier Food Center." (And here's another ad, which mentions Fort Orange Toilet Tissue.)
The Albany Muskrat has a post chronicling the history of the open air Albany Public Market area and the Lyons Block building. The building met its end in demolition for the Empire State Plaza project (which, at the time, most people called "The South Mall.")
If each month had a food that represented it, February would get chocolate, July would get sweet corn, and October would get apple pie. There are plenty of foods symbolic of autumn, but nothing really says October like a warm apple pie from the oven.
Pie can be intimidating for those new to the experience of making one, especially when everyone has their own ideas on what makes the perfect version.
Regardless of what sort of apple pie you're making, there are a few rules you should be following to make a good one. Don't worry, I'll walk you through them. And I've also included a few recipes to get you started.
Autumn in the Capital Region is great for a lot of reasons -- many of them involving cider. Hot cider, hard cider, cider donuts. And now, cider cocktails.
Nine Pin Cider Works in Albany has a new tasting room with a New York cider cocktail menu. So we thought it'd be fun to get together a tasting of cider cocktails there on October 25.
Local distillers Derek Grout (Harvest Spirits) and John Curtin (Albany Distilling) will be there that evening mixing Nine Pin cider cocktails, as well as discussing their spirits and their cocktail creations.
Derek Grout from Harvest Spirits in Valatie and John Curtin from Albany Distilling Co. in Albany will show us all how to make four cocktails, and they'll talk about using cider and other spirits in new cocktails. They'll send you home with recipes so you can mix your favorites yourself.
You didn't think we'd mix up cocktails and not drink them? Each ticket will include four Nine Pin cider cocktails mixed with locally-made spirits.
Each drink will be paired with a local snack: cheese, fruit, nuts -- things that pair well with the cocktail.
Guests will get a tour of the cider works with founder Alejandro del Peral to see how Nine Pin is made, bottled, and canned.
There will be a surprise, locally-made seasonal dessert.
The Nine Pine tasting room will be also pouring that night, and the company's different cider varieties and cider cocktails will be available for purchase.
And of course, you'll get to enjoy it all with other fun AOA people.
The event is Tuesday, October 25 starting at 5:30 pm at the new Nine Pin tasting room at 929 Broadway in Albany. (The class and tasting will get started at 6 pm.) It's a 21-and-over event.
Space is limited for this event, and we expect it to fill up, so buying early will both save you a few bucks and ensure you get a spot.
Nine Pin advertises on AOA.
Universality is the philosophical concept that some truths exist regardless of the situation, place, or time. Some things are just universally true. That we will all die someday is a universal truth. Some would say the inalienable rights that our nation's founders fought for are natural, universal truths that cannot be augmented, fractioned, or disputed.
I thought the same was true for butter.
When has there ever been a food situation where adding a little bit of butter did not make the end product just that much better? More than the sum of its parts? Seinfeld would tell you that anything good and delicious was the result of adding cinnamon. He's wrong. It's butter.
But when I first heard about people adding fat -- butter, coconut oil, etc. -- into their coffee for an added boost of energy in the morning, I thought they were daffy. Isn't coffee wonderful enough on its own without being bastardized by pumpkin spice, blended up with ice, and topped with whipped cream -- or lubricated with a healthy knob of butter?
Turns out that butter really is a universal truth.
The annual Wing Walk returns to downtown Schenectady this Saturday. Tickets are $10 / $5 for students with a valid ID and available online.
How it works: You pick up a map at the Proctors box office (it's also your ballot), then you visit a series of restaurants around downtown Schenectady that are offering samples of chicken wings in a variety of styles. Then you vote for your favorite.
There are 22 restaurants participating this year. The list is after the jump.
The Wing Walk is Saturday, October 1 from noon-5 pm.
I've had the pleasure of visiting a handful of different apple orchards already this season and have noticed that the taste / quality of the cider has varied significantly thus far.
Now I know there's been a lot of documentation done on the region's different cider donut offerings, but I haven't seen much of anything done on the cider itself. I was wondering if some of your readers could weigh-in with where their favorite local apple cider comes from.
Bonus points if anyone has knowledge on how much the flavor changes from month-to-month or year-to-year based on what kinds of apples go into the mix.
Sean's question makes us want to go out a buy a bunch of ciders from local orchards and have a taste comparison. (Hmm...)
We've heard that the flavor of an orchard's cider can change over the course of the apple season as the different varieties of apples are harvested and added to the mix. But we can't say we've had a "Hey, wow, this cider is so much more (something) than it was last month" experience. Maybe you have.
So, got thoughts on your favorite local cider? Or any insight on how the flavor of cider changes over the course of the season? Please share!
There is something about September that feels like such a fresh start. More than a birthday, more than New Year's Day, September for me has always been a time of intentional goal setting and beginning again with a clean slate. Maybe it's because for most of us, our year operated around the school calendar in our most formidable years. The start came just after Labor Day, with fresh clothes, new notebooks and pencils, and the promise that this year, anything was possible.
Like most other beginnings, something sweet it required to mark the occasion. If you get a cake on your birthday, why not have a cider donut to welcome fall?
That question is rhetorical, of course: Cider donuts are as much a harbinger for fall -- and that fresh start that rolls in with autumn's crisp air -- as a new backpack.
Here's a new cooking class series: Tech Valley Taste Makers at the Tech Valley Center of Gravity in Troy.
+ September 29: Bring the Gastro-Pub Home with executive chef Rachel Mabb of The Ruck (Troy)
+ October 19: Fall Foliage Picnic Feast with Lucas Karasavidis, owner of Honeybee Farms (Cobleskill) and From Our Farm to Your Table (Troy)
+ November 16: Sides to be Thankful For with chef Ric Orlando, owner of New World Bistro Bar, Albany and New World Home Cooking, Saugerties.
+ December 7: Holiday Cookies: Tradition with a Twist with chef/Baker Leah Stein of Leah's Cakery (Round Lake)
Monthly classes (fall/winter and spring/summer) are taught by masterful chefs and artisanal food makers. Each teacher demonstrates the techniques for making delicious specialties at home, educates about culinary art & science and offers tastings with beverage pairings, both alcoholic* and non-. Proceeds, after expenses, are shared equally between the teacher and TVCOG's fund to fully equip its teaching/making kitchen.
Class prices range from $37.50-$57. There's also a season pass for $170. Pre-registration is required.
TVCOG advertises on AOA.
Check it out: Death Wish Coffee is following up its Super Bowl ad with sponsorship of a NASCAR race car.
Death Wish will be the primary sponsor on the #95 car driven by Ty Dillon in the NASCAR Sprint Cup Series race at the Dover International Speedway on October 2. (The track is nicknamed "The Monster Mile," thus "slay the monster" mention in Richard Childress Racing announcement image at the first link in this paragraph.)
Death Wish Coffee -- the hyper-caffeinated coffee brand ("the world's strongest coffee") that grew out of Saratoga Coffee Traders -- is based in Round Lake. As you probably saw, it won a Super Bowl TV spot this year via a Quickbooks contest.
image: Richard Childress Racing
The Cuomo admin announced Wednesday that Andrew Cuomo has signed the legislation passed earlier this year that allows restaurants to serve alcohol two hours earlier on Sundays, moving the start time from noon to 10 am.
Here's press release blurbage on the brunch booze provision of the legislation:
Expand Sunday Sales: The law expands Sunday sales at restaurants and bars by changing the statewide opening hours from noon to 10 am. In addition, the agreement enables these licensees to apply for a permit, limited to twelve per year, to sell alcoholic beverages for consumption on the premises on Sundays between 8 a.m. and the new 10 a.m. opening hour in areas outside New York City.
The shift from noon to 10 am on Sundays takes effect immediately. Those provision allowing the dozen special 8 am permits (apparently prompted in part by NFL games in Europe and European soccer matches) will take effect in 60 days. (Those 8 am permits will cost restaurants and bars $25 plus a $10 filing fee. They also will require a notice filed with the local municipality.)
The legislation signed today includes a bunch of other updates to the state's complicated alcohol laws. Among the changes: Wineries will be allowed to sell wine in growlers and liquor stores will be allowed to sell gift wrapping and gift bags (yep, that was prohibited).
photo: Lauren Hittinger Hodgson
The first time I heard of a "toast menu" in a restaurant, my eyes rolled so hard I'm pretty sure I sprained something in my head. (My brain?) It was in an issue of Bon Appetit magazine in 2014, regarding a restaurant in San Francisco that did toast so well, it could rightly charge $4 a slice.
'Tis a fad, I thought, but then BA kept on publishing about toast. Later that year, "Toast is still happening. Get on the train." Months later, "27 ideas for toast." And my favorite, published this year, "Life before avocado toast: The 16 ways dining has changed since 2000."
Should it come as a surprise that "specialty toast" has made its way to the Capital Region? Scoff if you want to, but toast isn't going anywhere, so we might as well play with it. That's what Superior Merchandise Company, in Troy, is doing.
But don't take it as child's play. This toast is serious business.