Items tagged with 'food'
The first Fork in the Road food truck event in Albany's Tricentennial Park is this Friday from 4-8 pm (as mentioned). Here's the lineup of confirmed trucks for Friday, via the Downtown Albany BID:
And confirmed vendors for the park:
72 Pearls Thrift Store
Irish American Heritage Museum
Denise Poutre (artist)
Mary Elise Rees Event Design
Meghan Ruch (artist)
A few food/media programs this summer in Rensselaerville that might interest some people:
Longhouse Food Scholars Program
This year's Longhouse Food Scholars Program is July 5-19 and July 26-August 9. Its mission "is to prepare participants for careers in food media, activism, food writing, and food-related entrepreneurial ventures." Additional blurbage:
The Food Scholars Program is structured like a newsroom, intense and fast-paced, with distinct deadlines and deliverables. Working with masters of their craft, scholars shoot and edit mini-documentaries and slide-shows, conduct interviews, gather oral histories, and create online content.
This food media "boot camp" includes daily writing exercises, weekly specialty seminars in recipe testing, studio and location food photography, basic culinary skills, weekly "salon" dinners with food authors, professors and intellectuals, and professional mentoring sessions.
In addition, each scholar is responsible for creating a personal, online portfolio--drawing from this work as well as any additional work he or she may have.
The founder of the program is longtime food writer Molly O'Neill.
The application process is competitive -- "selection is based on a passion for food and storytelling, a well-established appetite for learning, and well-stated career goals." We hear that they'd welcome some more applicants from upstate, so it could be a point in your favor.
Longhouse Food Revival
This year's Longhouse Food Revival is again set for September (it looks like the exact dates haven't been released, yet). The event "combines original multimedia presentations, curated discussions, insight from leading thinkers in food and plenty of time to make new friends, forge new connections and inspire and brew new ideas."
Albany's next food truck pilot program starts May 1 and will include slots for up to 25 food trucks.
The city announced the rules for the program, a follow up to last year's short pilot program at the end of the summer, on Tuesday. (Quick recap of a public meeting earlier this spring to get feedback ahead of the plan's release.) It's set to run May 1 through October 31.
A few of the highlights:
+ Up to 25 trucks will be included in the pilot program. (Last year's program included just five slots, three of which were claimed.) The city will be issuing the permits on a first-come, first-serve basis.
+ The number of possible permits for Washington Park have been increased from three to five. (The designated spot for food trucks in the park is on Washington Park Road at Hudson Ave, near the Knox Street Mall. Trucks will be allowed Saturday and Sunday 11 am-5 pm and Monday 3-9 pm.)
+ Potential operating hours have been expanded to 11 am to 10 pm.
+ The areas open to food trucks will include those zoned industrial, in addition to commercial. (zoning map)
This photo caught our eye this week as we browsed through the Albany Public Library's growing online collection of historical images. The building -- which housed the Waldorf Cafeteria and Rudolph's jewelry -- was on the southeast corner of State and Pearl in downtown Albany. (Here are two more angles from the Albany Flickr group.) This photo is from 1945.
We kind of love the signage.
Curious about the Waldorf Cafeteria, we did a little bit of research. The "Waldorf Lunch System" was one of the first restaurant chains -- it started in Springfield, Massachusetts in 1904 and eventually expanded to seven states. Here's a clip from some advertising copy for the chain, as highlighted by the trade publication Cafeteria Management in 1922:
HOW A SMALL BANK ACCOUNT -- PLUS A BIG IDEA -- BECAME A $10,000,000 BUSINESS.
More than 17 years ago the first Waldorf Lunch opened its doors to the people of Springfield, Mass. That Waldorf represented an idea, backed by all its founders savings -- the most sum of $1,800. But it was a good idea -- and it prospered because it performed a service the public wanted, and did it well.
Today that idea is represented by the familiar Waldorf Lunch establishments in this city, and in twenty-seven other cities in seven States.
The foundation idea of the Waldorf system is this: the undeviating purpose to maintain worthy dining-laces where they will perform real public service, the purpose to serve tasteful food of unquestionable quality to men and women at such small profit per person that we shall have many patrons to make those small profits profitable to our employees and shareholders.
During the past year the lunch rooms of the Waldorf system have served more than 37,000,000 meals at an average of less than twenty-eight cents each, and at an average profit of a fraction over two cents per meal.
Over $10,000,000 of annual business built up by efficient management, uncompromising standards of quality, cleanliness, courtesy and quick service!
There'll be good, fresh coffee at the Waldorf Lunch today. It's always the same.
The writer of the trade mag article described that last paragraph of the ad copy as "the touch of the word artist."
photo via Albany Public Library History Collection
They say you can't teach an old dog new tricks, but no one told Ted's Fish Fry that.
Ted's, the culinary mainstay of the Capital Region eating scene, has been pushing out fried seafood for generations. The first restaurant opened in the 1940s and has changed little in the more than 60 years since. If the food wasn't good, it would feel staid and dated. But thankfully, it is good, and stays current and fresh with subtle tweaks to the menu.
Including fish tacos. Thank goodness for fish tacos.
Coming up this summer: A monthly food truck event in Tricentennial Park in downtown Albany called "Fork in the Road." It's set to coincide with 1st Friday, so the dates are: May 1, June 5, August 7, September 4, and October 2.
The Downtown Albany BID currently has an open call for vendors for the event.
Event blurbage from the info sheet:
As an enhancement to the popular 1st Friday Albany event, organized by the Upstate Artists Guild since 2006 showcasing art throughout different venues in Capital City, Fork in the Road will transform TriCentennial Park into a temporary oasis of food options (specifically with food trucks) to tempt hungry office workers at the end of the day as well as the residents and visitors coming out for the Art event.
Tables and chairs will be placed in the park for the public to relax. The park also has a few benches and steps were individuals can sit. Trash containers and lighting are in ample supply for the public at that location.
The info for potential vendors notes vendors will be required to be open from 4-8 pm. The streets by the park won't be closed, but space along Broadway will be set aside for the trucks.
It looks like the city of Albany is aiming to ride the food truck trend. In addition to this monthly event, the Sheehan admin is scheduled to release rules this week for a second pilot program this summer for food trucks to vend in multiple zones around the city.
Earlier on AOA: Albany to start second food truck pilot program in May
Could be worth the splurge if this is your sort of thing: The well-known Outstanding in the Field series of farm dinners will be at the Beekman 1802 farm in Sharon Springs August 20. The hosts are Josh Kilmer-Purcell and Brent Ridge, AKA, The Beekman Boys (it's their farm). And the featured chef for the dinner will be John McCarthy from The Crimson Sparrow in Hudson.
What is Outstanding in the Field? From its about page:
In the summer of 1999, I [founder Jim Denevan] came up with the idea of setting a long table on a farm and inviting the public to an open-air feast in celebration of the farmer and the gifts of the land. I decided to call this idea Outstanding in the Field. I thought a big table, carefully composed alongside the ingredients for the evening's feast would inspire both a conversation at the table and a broader discussion about food, community and the meaning of place. A traveling feast with a central vision of farmers, chefs, cheese makers, ranchers, foragers and winemakers in delicious communion with the people they sustain. It would be a terrific challenge to bring this message to the field and to the world -- it would also be a lot of fun and adventure.
There have been more than 600 such events since then. Here's a Serious Eats post from a few years back about attending one of the dinners.
Tickets for the event are (gulp) $210 and available online.
One-time events like this can be expensive to stage, and no doubt a lot of skill and experience will go into pulling off this event. For some people, the experience will be worth it. It's just... you know, it makes us think that $210 could buy you a lot of delicious communion directly from the farmers at one of the local farmers' market.
photo via Outstanding in the Field Instagram
I would not consider myself a coffee snob. I don't have a favorite barista or monitor the time between the grinding and brewing of beans. And, sin of all sins, I own a Keurig.
However, there is one beverage that I am beyond picky about: the cappuccino.
Ever since visiting Italy last year, I have been searching for an authentic Italian-style cappuccino in the Capital Region. I have been discouraged by insanely large cup sizes and creations that more closely resemble a latte, filled with excessive amounts of milk.
So, in an effort to find a cappuccino like the versions I had in Italy, I recent visited five top cafes in search of my local favorite.
Quick update on the city of Albany's plans for food trucks: The city's aiming to release the rules for this year's season on April 15, with permits starting May 1.
City officials collected some feedback on last year's pilot program at a public meeting Monday evening at city hall. Kate Lawrence, a planner with the city, described the upcoming season as a continuation of last year's trial program. She projected that the new rules wouldn't include any drastic changes from last year.
Among the issues that surfaced during public comments at Monday's meeting: The possibility of expanding the zones where food trucks would be allowed, increasing the hours the trucks could operate (there was interest being open later), and concerns about the size of permit fees.
For being such a simple thing, ravioli can be tough to get right.
When I'm not writing and producing media about food, I teach cooking classes. And in one of my most popular classes we make ravioli. There is certain finesse to the art of pasta. The dough and fillings are usually quite minimal in terms of ingredients to make them - usually no more than five ingredients in either - but the way in which it's made is the important part. You must be gentle, yet firm. You must be quick, and also slow.
Lucky for us, we live in a place that has plenty of good pasta. And one of them is Ragonese Imports in Albany, whose take-home ravioli boxes are a standout among the offerings of the area's many Italian import stores.
The city of Albany has a public meeting about food trucks lined up for this coming Monday (March 30) at 5 pm at city hall. Press release blurbage:
What are your thoughts on food trucks in Albany? If you'd like to see more of them, where should they go and when should they operate? What did you like about last year's Mobile Food Vendor Pilot Program, and what would you like to see changed?
This Monday, March 30th, at 5 p.m. in the rotunda of City Hall, a meeting will be held to discuss these questions and explore what worked and what can be improved on last year's Mobile Food Vendor Pilot Program, which ran from August to October 2014. The City is looking to launch a revised food vendor pilot program this spring.
The meeting is open to the public, and the city says it welcomes attendance from business owners, including food truck operators and owners of fixed-location restaurants.
Here's the city's information about the food truck pilot program it ran last year.
General Tso's Chicken is a huuuuuge guilty pleasure of mine. It was a staple of my college diet. Trouble is, since moving out here to Albany, I've had a heck of a time finding somewhere that can give me a decent version, let alone a GREAT version. I was wondering if any of your readers shared my guilty pleasure and could point me in the direction of their favorite spot. I live in Albany and work in Latham so anywhere near either place is fair game.
General Tso's chicken has an interesting history (or histories), as illustrated by this short profile of the dish by Fuschia Dunlop. Its roots can be traced back to the Hunan province of China, but like a lot of Chinese food in the United States it went through some interpretation and change before becoming popular here. In this specific case, the thread runs through Taiwan, New York City, Henry Kissinger (really), and back to China. (OK, culinary history tangent over.)
Aside from Ala Shanghai and Hong Kong Bakery & Bistro, we don't hear much about individual Chinese food restaurants around the Capital Region. That is undoubtedly our fault -- we're probably not listening in the right places. So, this question is a good opportunity to maybe learn a little bit more.
Got a suggestion for Sean about a good place for General Tso's chicken -- or good Chinese restaurants in general? Please share!
I'm a little buzzed.
Just moments before I sat down to write this post, I subjected myself to tasting (that is, gobbling down) a selection of Easter-themed candies from Krause's Candy in Colonie.
As I rode the sugar wave, it became clear: Ditch the aisles at Big Box Store for filling holiday baskets, and make haste towards Krause's for your Easter treats.
Breaking: Ice cream stand season has started.
Jim's Tastee Freez is already open. The Snowman opens later this week. And a bunch of other stands will open over the next few weeks.
Here's our annual rundown of a bunch of seasonal ice cream stands, with opening dates. In some cases the dates are TBA, or we just couldn't find out (yet). So if you can fill in some of the information in the comments, we'd very much appreciate it.
Because ice cream.
In New York State it is against the law to allow a dog in a restaurant -- even (technically) on an outdoor patio. But a bill sponsored by Assembly member Linda Rosenthal (D-Manhattan) would open the door for dogs to legally be in outdoor eating areas.
The bill includes a bunch of qualifications for allowing dogs in these areas -- here are just a few:
The fast food chain says it's planning a June opening for the location. From a press release: "In advance of the June grand opening, the site will undergo a $2 million remodel to transform it into a state-of-the-art SONIC Drive-In complete with traditional drive-in stalls, a drive-thru window and indoor dining. The location will employ close to 50 local Albany residents in a variety of jobs, including the iconic skating Carhops."
Sonic says it's planning at least 8 locations around the Capital Region over the next seven years in "Albany, Latham, Schenectady, Troy, Saratoga Springs, Clifton Park, Amsterdam and the surrounding areas."
The chain has been looking at the Albany area since at least a year ago. It's been moving into upstate New York over the last few years. It now has locations in Watertown, Rochester, Binghamton, and the Middletown/Newburgh area, with Syracuse and Buffalo in the pipeline. Last year the company said it had plans for 27 locations around upstate. Nationwide there are more 3,500 Sonics.
Sonic is fast food -- burgers, fries, hot dogs. It's one of those things that people have often mentioned they've wanted to open here. Now they can mark it off their lists. (And watch as a We Want Chick-fil-A sleeper cell activates amid the limeade-induced chaos in order to recruit new members.)
Sometimes things are just hilariously (and also frustratingly) complicated.
We were thinking about that today after Jon Campbell said on Twitter of the state Department and Taxation and Finance's web page explaining that sandwiches are taxable: "Is this the best page on an NYS website? Yes. Yes it is."
One of the subheads from that page: "What is considered a sandwich."
And thus we fell into the rabbit hole of what sorts of foods are -- and are not -- taxed by New York State.
A few somewhat mind-warping examples...
Glens Falls seems to be going through a bit of a culinary renaissance, with many new eateries staking out a spot in the last few years. Chefs with regional ties have come back to assert their influence on the dining scene, and longtime favorites continue to flourish with a revitalization of the downtown area.
And with much to be done between meals -- both in town and farther afield in the nearby Adirondacks -- there's no doubt you could spend a full day in and around Glens Falls.
Though milder weather is apparently on the way, ice cream probably still isn't at the top of your mind.
But, really, any time is a good time for ice cream. And if you need justification, try this one that AOA Mary told me her dad used for wintertime ice cream while she was growing up: Eating food that's roughly the same temperature as the air around you will help offset any unpleasantries that weather or temperature might bring by creating an equilibrium between the temperature of your insides and the temperature of your outsides. (Also: Eating ice cream is, in general, an excellent distraction from what's going around you -- including the cold.)
While we have a bevy of good ice cream places in the Capital Region, Stewart's is perhaps the best known for year-round ice cream availability. But let's not overlook that other great New York State regional dairy, Byrne Dairy, which claims the hearts of Central New Yorkers. (It's the official chocolate milk of the New York State Fair.)
And it has one thing Stewart's doesn't: ice cream sandwiches.
Upscale burger chains are (whatever the old thing was).
Announced Wednesday: The fast casual chain BurgerFi will be setting up in Latham this spring, with another location planned for Saratoga Springs.
The Capital Region locations are a joint venture between members of the Lia family (of auto group fame) and Angelo Mazzone (of his own local restaurant empire fame). Press release blurbage:
BurgerFi, short for "Burgerfication", is headquartered in North Palm Beach, FL, and currently has 58 locations throughout the country including company owned and franchised units.
BurgerFi has made its mark with never frozen, grass fed Angus beef that is free of growth hormones, chemicals and additives. Additionally, each BurgerFi store is built to reduce its carbon footprint on the environment. Tables are made from recycled Coke bottles, chairs consist of compressed wood and large fans utilize 66-percent less electricity. The chain has strict recycling programs in place for all its oil, cardboard, bottles and cans at each restaurant location. ...
Over at the Biz Review, Mike DeMasi talked with Angelo Mazzone about the restaurants.
So, what's the word on BurgerFi?
Think of it like a bonus track: During his tasting tour of Capital Region donut shops, Daniel compiled a bunch of numbers about the donuts -- weights, prices, scores.
So we thought it'd be fun to share the numbers, along with a little a summary from Daniel.
One of the ways different cultures spread beyond their originating communities is through food. And the culture of Eastern European Jews here in the United States is no exception: foods such a bagels, pastrami, and latkes are now enjoyed by a wide range of people across different cultures.
Of course, there's a lot more to the culinary heritage of Eastern European Jews than just bagels and lox. And there are plenty of tasty dishes worth exploring and learning about. Take the knish, for example. The delightful, if perhaps less well-known, deli or street vendor snack is quick, filling, and portable.
And Nibble Inc., in Troy, is turning out some of the better examples of knish in the Capital Region.
We've enlisted Daniel B. to survey Capital Region donut shops -- and pick his favorite donuts -- for a short series called The Best Dozen.
Donuts test our ability to make choices.
When you walk into a shop and are confronted with a selection of deliciousness, how can you possibly decide which twelve to take home? Hopefully these past three months have helped in that regard.
For this series, I've evaluated the wares from 11 different places to buy donuts throughout the Capital Region and identified my favorite dozen from each stop.
But let's say you were interested in putting together the ultimate Capital Region dozen in which you could include donuts from each of these 11 places? Where would you even begin?
You can start right there.
Arctic apples -- the apples genetically modified so they don't brown when exposed to air -- have cleared one of their last regulatory hurdles, the US Department of Agriculture announced Friday. [Politico] [USDA]
Okanagan Specialty Fruit -- the company that developed the apples -- is projecting that small test-market quantities of its non-browning Golden Delicious and Granny Smith apples will available by 2016.
The technology used to create the apples is called gene silencing. Basically what Okanagan has done is target genes in the apple that are responsible for producing an enzyme involved in apples browning, and turned those genes off. The company says it's able to silence these genes very specifically. (Here's a skeptical perspective on the precision of the targeting.)
The commercial idea here is that non-browning apples will open up more opportunities for sliced apple snacks, and reduce food waste.
As you know, New York is the second largest producer of apples in the United States. Hearst reported last fall that Arctic apples were being tested at an undisclosed location upstate. Apple growers associations, both national and here in New York, have been skeptical of the genetically modified apples, not so much because of safety concerns but because of worries about how the public will perceive the apples -- essentially, apples already have a rep for being healthy and wholesome, so why do anything that could potentially mess with that. [Hearst/TU] [Modern Farmer]
We've enlisted Daniel B. to survey Capital Region donut shops -- and pick his favorite donuts -- for a short series called The Best Dozen.
Donuts are popular. And one shop is more popular than any other in the Northeast by far. You know its name.
Whether or not America runs on the stuff is an open question. I really, really hope that's not the case.
Mostly because after eating through a dozen of these mass-produced donuts that have become the definitive versions of their respective form for most, it was a struggle to find any that I'd want to eat again.