National Quesadilla Day

 

Yes, it is the day after, but I just wanted to mention that M and I did get quesadillas on national quesadilla day. Not that it is an official thing yet, but it's one of the few times I get them. We went to Muddaddy Flats, but there were other places that were also participating. I had the buffalo bird, M had the veggie. Don't really think salsa and sour cream really go with the buffalo, they should offer blue cheese instead. Or maybe they do, didn't ask.

Oysters @ Albany Ale & Oyster

Can't say no to dollar oysters.

Tour de Vine This Weekend

Need something to do this weekend? Have a bike? Like wine? If you've answered "Hell yeah!" or even "yeah... sure. Okay," you should check this out (blurbage taken from the mailing):

A Cycling Tour of the Wineries & Vineyards of the Upper Hudson Valley Saturday, October 17, 2015 - 10:30 AM start

Enjoy a cycling tour of the Upper Hudson Valley wineries and vineyards in Easton, NY.  This casual, 20 mile, fully-supported ride features wine-tastings at 4 Upper Hudson Valley Wine wineries and a catered, gourmet post-tour lunch at scenic Amorici Vineyard.  Post-ride lunch, ride leaders, course markings, mechanical & sag support, and scenic views are all included in your registration!  Vegetarian lunches available!

The vineyards on the tour:

Amorici Vineyard (where the tour starts)
637 Colonel Burch Road, Valley Falls NY

Natural Selection Farm Winery
85 Darwin Road, Cambridge NY

Victory View Vineyards
11975 NY-40 Schaghticoke NY

Northern Cross Vineyard
1106 Beadle Hill Road Valley Falls NY

Lots of rolling hills should make for a great scenic ride. They have the route posted on Ride With GPS. I'll be on a bike adventure of my own, so if you do attend, know that I am jealous. M and I have visited Amorici a few times and it's nice to know there are good wineries less than an hour away from us. 

If you can't make the tour; or you would rather drink instead of work for it, I've included the addresses so you head out there and have a glass or two. And of course, be responsible. DD's get free meals in my book.

Spaces are limited to 50, registration can be found here

The Hostess with the Mostest?

Or not.

M and I have been hospitable of sorts - last week his friend stayed and "helped" with the kitchen; this week his brother and family are visiting New York for the first time ever. I used those quotation marks because what we were left with may or may not have set us back. She did a lot while the two of us worked, which was great, but... hmmm. I guess the best way to explain it without hurting too many feelings is "no... really means no."

The first two rounds of floor leveler did the trick. The third round of fill-ins were not necessary. It doesn't show up well, but the floor is no longer level, and we have to get diamond file/ diamond something and grind it down. So the inexpensive kitchen remodel just became expensive.

Luckily, M's brother does stone work for a living. I hope he has mercy and helps us out. 

Since this is their first time visiting the Empire State, I figured they should be exposed to as much NY-centric stuff as possible. My part is almost all food related. Last night we grilled up mini hot dogs from Helmbold's. Tonight we got dessert from The Snowman. For all the food talk I do (and if you know me offline, you know it's almost all I talk about), I'm at a loss for where to take them next. Mozzarella sticks with raspberry sauce? Food stores? They're not really into the exotic, only M's nephew dated to have any calamari. They'll be gone before the weekend farmers markets... maybe order a cob style pizza?

Help me Capital Region foodies... you're my only hope.

It's the Whole Foods Countdown

So it's really happening - in two days the Capital Region will get its first Whole Foods. Now I say first, because the word is out they are planning on opening more in the area. Where, I don't know... but if they think it'll work, more power to them.

Turns out today is the media day/sneak peek. I don't know... I think my invite got lost in the mail.

I kid.

Kind of. Maybe.

Whatever. It opens on Wednesday and you betcha I'll brave the traffic and head there. Possibly after work. Or after I work out. Either way, I am so there.

If you've been to Colonie Center in recent weeks, you would have seen glimpses of what awaits. The shelves have been stocked for some time, and the banners for the different sections are up. The tables for the food court area are assembled and have been used by staff as they do their team meetings (that's what it looks like through the windows). The distressed displays are in the main entrance, waiting to be stocked with weekly sales items. And hey... it even looks like the lights in one of the signs is starting to go out!

If you haven't been there, or have never stepped foot in a WF before, worry not. I went out and checked some of the nearby locations to give you an idea of what to expect.

 

 

Whole Foods Market (Hadley, MA)

 

I thought I took more pictures of this place, but I guess not. While it may look like the store is big on the outside, the inside is cramped. At 43,000 sq ft it shouldn't feel so crowded. But I suppose since the next store is in , they have to pack in as much as possible. And on my visit, it seemed like that. A maze of sorts to get through all the different departments. The only areas where there was breathing room were at the ends. And the eating area. Everywhere else seemed too close together. But it could have been crowded. It was later in the evening... who knows.

I remember a wine section. I really liked that. I really want ours to have one (damn New York and their archaic laws... let me have my wine!!!) but watch it just be beer. Healthy Living Market has the wine shop attached... BJ's has the liquor shop. So it is doable. I'm hoping for the best.

 

Whole Foods Market (Paramus, NJ)

 

This WFM is attached to Bergen Town Center, a mall I love to shop in (outlet stores!!). The layout of this store is what I envision the Albany location to be like, although it's more than twice the size (77,000 sq ft). You can enter from inside the mall (can't at the Albany location... unless they were hiding it), or from the parking lot. So both the mall shoppers and people from the surrounding offices can run in and quickly grab something. 

I remember checking it out when it first opened (so much closer than Edgewater, and bigger than Ridgewood) with Mags and it was... wow. Nothing along the lines of the clouds parting, rays of sunshine beaming down, and a choir of angels singing as we walked in. It was just... big. If you enter from the parking lot, you walk in to the produce area. This is a large area, and spaced out. Lots of organic produce, local produce, conventional produce. Local organic, local conventional. Organic local, organic conventional... wait... scratch that last part.

Ha ha? Ha ha!

If you come in from the mall, you walk in to their prepared food area. You have to walk past a makeshift wine wall to get to the food, but ooh... wine. This area is spacious - more than enough room for people and carts to go around and pack up foods in their madefromrecycledmaterialsandheyyoucancompostitwhenyouredone take out containers. It's not bad though... how can a dedicated dessert bar ever be bad?!? And looking at Pinterest, some WFs have Paleo bars. Must be major cities...

This location is the only one I recall in New Jersey that has a wine section. And it is a very nice section indeed. The don't have two buck chuck like Trader Joes, but they do have $2.99, $3.99, $4.99, and $5.99 wine deals. Their own label, 365 was pricer than these... and despite the low prices they were quite drinkable. And the wine chiller... That swirling vortex of ice cold water to chill your wines. Makes no sense really - they warm up when you get back to your car anyways.

This is probably one of the more spacious WFs, and hopefully the Albany location follows suit.

Whole Foods Market (Edgewater, NJ)

Before the Paramus location opened up, this was my go-to Whole Foods. Sure, the one in Ridgewood was closer, but it was small and cramped. not to mention getting there was annoying. Same goes with their parking lot. But the Edgewater one, it has a lot going for it: right up the road from Mitsuwa and other shopping strips; and they have a Jamba Juice in store. Say what you want about JJ, but smoothies are my jam. I am hoping that the Albany location would have one, but they have fallen out of style.

It has the space, but the store feels cramped. You constantly have to weave in and out down the aisles to pass. The seafood counter? Consistent bottleneck. But hey, when in Jersey...

I made a funny. Ha ha!

It's right off of River Road, which is a high traffic area. There is a parking lot, but they share with the other stores in the strip. Normally I dint have a problem parking, but peak hours you're looking at a trek from the far corner spots. You just have to keep thinking you're pre-emptively burning calories for the treats that await inside.

And there are other store I can mention, but they pretty much fall into that same category of packed full of items in a small space. They are all about good practice when it comes to the foods they sell, so you can't fault them for that. And they really do push local items in their stores, but based on the posts on Facebook, they really seem to be pushing the local angle for the Albany store.

I really hope the Albany location resembles that of the Paramus location, but I am sure it will be more like the Edgewater/Hadley ones. Of my concerns, parking may be an issue. Especially since it is in a mall and mall goers need to spots too. Cost isn't as shocking as it once was, and spending a little more for better quality is worth it.

And for those of you bemoaning this arrival, move along. Yes, I support local businesses. Hell, it's going on almost a decade of being a member at Honest Weight. Do I shop there exclusively? No, that isn't practical. And this does not mean I will shop only at Whole Foods. I shop at many store because each has (stating the obvious) its own niche. And like any other shopper, I compare prices. If it's a good deal, it's a good deal. No matter what the store is.  

A New Way to Shop

(cdcg.org)

So it was just announced that CDCG would dive into online produce sales. I'm not too familiar with Farmie Market, but the fact that it is still around must mean it's doing well. And Field Goods has grown tremendously since I started (and stopped) purchasing produce from them. CDCG is tagging theirs as the "Virtual Veggie Mobile. " In a press release regarding the VVM, they state that "CDCG projects to double the number of people their food access programs serve and triple the amount of fresh food they are distributing in the Capital Region. Continuing their effort to increase the presence of farmer’s market quality food in low-income neighborhoods."

Sounds great, right? So I checked out the website, and decided to sign up. 

Guess what... it's not for "individual retail," as it was described in their response to my creating an account. I guess I'm not the clientele they're aiming for.

So if you are a school, child care center, group home, hospital, restaurant, or corner shop... you'll have better luck than I did.

http://www.cdcg.org/programs/veggie/virtual-veggie-mobile/ 

Sushi Tei (Albany, NY)

The first day of spring. Cold and dreary… not how I wanted to start the day. But at least it ended on a good note. Not too long ago Albany Jane, R from Chopsticks Optional and I discussed having a girls night sushi fest. Along the way we got A, a cider donut tour veteran to join us. It was my first time going there, and I can’t believe I waited this long to do so.

I got to the restaurant early, and got a table. I timed it perfectly – soon after I arrived the place started to fill up. If you’re thinking about going here with a group, it wouldn’t hurt to call ahead and have them reserve a table. It’s a small dining area, but it didn’t feel cramped at all. While I waited for the rest of the group to arrive I flipped through the menu to figure out what to order. There is a lot of stuff on there, and of course I wanted to get everything.

But if I did that, then I wouldn’t have a reason to come back. Silly girl, tackle that menu in multiple visits!

Hiyayako – Cold silken tofu topped with bonito flakes, grated ginger, and scallions.

Mini Udon Bowl – Udon noodles in broth topped w/ shrimp tempura

Ika Maruyaki – Grilled squid w/ sauce

Oh, natto. You evil, evil stuff.



Finished off with green tea tempura ice cream, which I absolutely cannot pass up. 

DeFazio’s Pizza Class

I was able to attend DeFazio’s last schedule cooking class Sunday afternoon. This isn’t to say that they are stopping it – they’ll start it up again later. Perhaps in the fall. You might be able to schedule a private class… they mentioned they had done a class with a Girl Scout troop earlier in the day. And Siena College seniors have a class scheduled for next week. Talk about busy!

 

I entered the shop to find that only a handful of people were there (yes! I wasn’t late!). On one of the tables was a platter with food for us to nibble on – two types of salami; I think some provolone; and marinated olives. There was also a jug of sangria made by Rocco’s wife. People asked for the recipe, but both Rocco and his daughter kept saying they didn’t know it. By the time everyone had arrived, two types of focaccia (whole wheat and multi grain, both organic) came out of the oven and ready for everyone to try. I had the multigrain with some herbed olive oil. Really good… much better than other focaccias I’ve tried in the past.

To start the class Rocco talked a little about the pizzeria and what makes them stand out from other places. The fact they make several types of dough sets them apart from the rest. They will be adding a new dough to their lineup – a rye that they’ve used in their ruben stromboli.

Focacia was the first topic he covered, and how to make it. He strongly suggested you use a deep dish pan and non-stick cooking spray (they use Pam). I’m guessing it was an 8 x 2 inch round pan that he used. Add a 1 1/4 pound portion of dough into the pan (here my notes might be a little wonky), cover,and let it rise in a warm spot for 45-60 minutes. After rising, use your fingers to poke holes in the dough and brush with olive oil before baking in a pre-heated 425 degree oven for 25-30 minutes.

 

Next was the deep dish tomato pie. It’s not on the menu, but it’s something he grew up eating. He quickly went over the tomatoes and olive oil ( they use, both American made. Unlike the sauce they use on their pizzas, the sauce for tomato pie is uncooked. The sauce is incredibly simple – a mix of two types of tomatoes (diced and crushed?), spices (basil, oregano, parsley, and garlic powder), and olive oil. The same amount of dough used in the focaccia is also used in this pie. Same sized pan as well, but the dough is pressed into the bottom of the pan and worked up along the sides of the pan to the top. The addition of the other ingredients are as follows:

• Cheese - a mix of provolone and mozzarella slices and a generous sprinkling of pecorino (it’s added to everything pretty much)
• Meat – in this pie he used raw sausage, roughly chopped up
• Vegetables – for the vegetarian pie he used sautéed spinach (boiled & strained before cooked in a pan with same herbs used in the sauce, minus the oregano) and raw mushrooms
• Sauce – no skimping here! Not all the way to the top, but close

Bake 25 minutes in a 425 degree oven. The pies were brought over to the import shop to cook while we moved on to stromboli.

 

According to Rocco, strombolis are the the easiest to make, but also the easiest to screw up. To prevent them from “exploding,” you just have to cut back on the filling. For 1 1/4 pound portion of dough, you should no more than a pound of filling. Roll the dough out into a long rectangle, 1/4 inch thick. Don’t put the filling all the way to the edges of the dough, there should be a border (1/4 inch? 1/2 inch?). Layers:  Meat/Veggie – Cheese – Meat/Veggie staggered on the dough. I don’t remember the ratios he used, but hey… you’re making it, so your call. A vegetable option he mentioned was cooking blanched broccoli with garlic, olive oil, and red pepper flakes in a frying pan and mashing into a paste. The cheese mix they use is provolone and American (he swears by Land O’ Lakes). And of course pecorino.

 

Two other reasons for the explosion of filling is a) the stromboli is rolled too many times or b) rolled too tight. All you need is to fold it over three times and seal the ends. If you can tri-fold a piece of paper, you can roll a stromboli. Brush the top with olive oil and cut three holes on top. Bake in a 350 degree oven for 45-50 minutes.

 

Finally we had some hands on instruction. Here I am writing about everything we did and for some of you that’s fine. But I can’t just read about it… I need to do it myself – which is why a class like this makes it easier to understand. While he didn’t give out an actual recipe for the dough, he did mention what goes into it and the tricks that he uses.

After all the dough was portioned out, we were given a dough ball to shape and prepare for our take home box. Basically, you take the dough into your hands and pinch it in; place on the table and with the palm of your hand roll it around into a nice round shape before your smack it. Definitely see myself using this for releasing some aggravation! Brush on some oil and wrap in cling. For a better tasting crust, you have to wait at least a day before you use the dough. Also, dough should be at room temperature.

 

While we still had two more topics to go over, we ran out of time and finished the day off with pizza. Before we started the class, a couple had asked me what my favorite pizza was from DeFazio’s. Without really thinking about it, I said “buffalo chicken pizza.” And it’s true – that is a really good pizza. It’s what finally won them the AOA Pizza Tournament.
 

We (and by we I really mean Rocco and the rest of us were around the perimeter) made four different pizzas:

• Roasted Red Pepper Pesto w/ Four Cheeses - roasted red pepper pesto (made in house) is the base, and topped with four cheeses which I'm not too sure about. I'm guessing provolone, mozzarella, pecorino, and... gorgonzola? Tasty, but the texture was unusal. Maybe too much cheese for me.
• Buffalo Chicken - a generous dousing of Frank's on the dough, followed by shredded mozzarella, and then topped with diced chicken tossed in more hot sauce and gorgonzola. All the aspects of the chicken wing without the bone.

• Margherita - while the buffalo chicken is my favorite at DeFazio's, this is my favorite pizza style. It's simple and classic... reminds me of what I ate when I visited Italy. The pizza goes into the oven with just the sauce and slices of fresh mozzarella. It is only after it's done when the pizza is topped with whole fresh basil leaves. Wish I could have had a larger slice!
• Apple Butter w/ Banana & Honey - apple butter topped with sliced ripe bananas, cinnamon sugar, and a generous drizzle of honey. While the pizza was in the oven Rocco mixed together ricotta cheese, powdered sugar, and regular sugar. Creamy and surprisingly not overly sweet, this was dolloped on each pizza slice. To be honest, I was going to skip out on this one - with all the food before it, I just didn't have the space. But went up anyways and I am glad that I did. Before I knew it, the slice on my plate was gone and I was seriously considering grabbing that last slice. Definitely going to try this at home.

If you get the chance, sign up for one of these classes. And if it's a pasta class, I'll see you there!

TT 2013 Training Days 1 & 2

If you've signed up for the Turkey Trot, congrats and I'll see you at the starting line. For those who haven't, you still have time... but the registration price has gone up.

Training Day 1

So after running the Arsenal City 5k, I pretty much stopped running. Not completely... I ran here and there, but I didn't have as rigorous a schedule as before. I upped my treadmill running (which sucks) as the temps started to drop. But last week M and I decided to go out for a quick run. Same trail we usually run. He did his normal sprint, I did my usual walk/run but I gave myself 38 minutes to complete a 5k. That's about the time I had for the AC 5K.

It was rough, shins hurting and cold air stinging my face. I came up short on this run - 2.65 miles in 38 minutes. Close, but not a good time. Just finishing would be fine, but M has it in his head that times are everything so I have to beat my times blah blah blah.

Training Day 2

M has apparently been running every day. Good for him, but that's gotta be killing his knees. I however haven't been running. I've been speed walking on the treadmill, but I've been more focused on my cardio workouts. On this run, I gave myself the same amount of time, but instead of alternating runs and walks, I jogged the whole distance. Comfortable pace, was able to hold a conversation with M while jogging. I was able to convince him to slow it down a bit, and he admitted it wasn't bad! He even talked about running a 10k... which I am sure he can do, but the TT would be pointless, since you just run it twice. We still ended up short - 2.84 miles. Getting there.

I've got vacation coming up, which means I have more time to get those runs in. I need to find places here with indoor tracks. The only places I know are at the colleges - UAlbany, RPI, HVCC. Not nearby and not really open to the public. I should run outside since I will have to on race day... but eh..... it's so cold.

Cupcake Decorating Class at the Library

 

 

Last night the Lansingburgh library branch had their cupcake decorating class. If you looked at the page last week, you would have seen that I attended the cooking decorating class. Loads of fun, and a reality check that my decorating skills are... abysmal.

 

troof.

 

Anyways, I got to the class a bit late, but I don't think I missed too much. Becky did a quick demonstration of some ways to decorate in the Halloween theme. She did the spider web pattern, which didn't work too well... probably because the icing was thicker. There was also a ghost (which I didn't make), and a mummy. I think I overheard her say seventeen people had signed up for the class, but only seven people showed up. Maybe it was too cold for them? Oh well... more cupcakes for those of us that made it!

It's very possible there may be another class for the holiday season. And if so, I'll definitely be signing up.

 

Cookie Decorating Class at the Library

 

 

In the ongoing City Wars, Troy has shown once again why it's better than Albany -

 

Free cookie decorating classes.

 

At the library.

 

FREE COOKIES!!!

 

Thanks to a program called The Community Art$Grant from The Arts Center of the Capital Region (and the New York State Council on the Arts), the Lansingburgh branch is holding free arts & crafts workshops for the public. Sadly, I found out too late for some classes (Embroidery, Zumba), but I was able to sign up for cookie and small cake decorating classes taught by Becky from Sweet Sues here in Troy.

 

You sign up online, and all you need walking in there is a sugar craving and big imagination. Becky was great, and demonstrated how to use Royal icing and some designs before the group went and made their own Halloween themed cookies. Supplies were limited (understandable, considering budget restraints and holding the class in a library instead of the bake shop), so people were walking over to the other tables asking to borrow a color.

 

Working with the icing was a lot more difficult than I thought it would. Those cooks on tv make it seem so easy... but in reality what should have been smooth lines turned into shaky squiggles. The pressure I applied to the bag kept changing, so the thickness varied. I know now that I should probably prop something against my wrist so I can have a steadier hand when outlining.

 

I waited until M got home a few hours later before we dove into my creations. The sugar cookie/Royal icing pairing was way too sweet for me. I think I'll need to use a butter or not-so-sweet sugar cookie when I make some in the future. And trust me, I will. I gotta work on my icing skills.

 

Next Tuesday Becky will be teaching the small cake decorating class, but as mentioned before, due to limited supplies she's thinking it will most likely be cupcake decorating. Which is completely fine by me - I am all about the free learning. You can still sign up for the class - just head on over to this link and sign up!

 

See you there!

Fall Means ACD

This past Saturday I had my first apple cider donut of the season. When that donut was finished, I proceeded to have my second. The following day I had two more. A few days would pass before I gave in and bought some store made (gah!) ones and proceeded to eat half the container. The ones above are from Depiero's by the way, and WOOHAH! They will be around for another 2-3 years. Take that, Wegmans!

Anyways, I write about the ACDs because they are delicious. They may not necessarily be nutritious, but sugars and fats are what calm the civilized beast. It's true. I read it in a book somewhere.

I also write about the ACDs because this Saturday I will be partaking on another Tour de Donut. I went to one a couple of years ago and it was fun. And it's a big deal - I am passing up on my morning exercise class so I can stuff my face with food. Which is nuts because I really really really like this exercise class. If you can, you should make the trip up to Clifton Park and join us. We're starting at Lindsey's Country Store. 8:30 AM. On the dot folks, we got eating to do.

Troy Restaurant Week Starts Today

You really have no excuse now to not visit Troy... because it's RESTAURANT WEEK!!!!

... eh.

Sorry, it's Monday. My enthusiasm isn't up to par. And I'm not really one to point how these offerings may be a disservice to both the restaurants and their customers. But here's the run down of the deals you (that's right... you!) can choose from at the following participating restaurants:

***NOTE: You can read this listing yourself on the Troy BID website (it's linked, don't get on my case about that), but I figured I would summarize what they posted there here... save yourself opening another tab and searching for it. You're welcome.***

$5 Menu

Ale House - Guinness Float (scoop of vanilla ice cream atop a Guinness pint)

Illium Cafe - Grilled chicken Caesar salad

Lucas Confectionary - Choice of 6 oz. Pinot Grigio (Rapido Veneto) or Cabernet Sauvignon (Cousino Macul)

Muddaddy Flats - Buffalo chicken mac n' cheese or meatball marinara quesadilla

Ryan's Wake - Juicy Lucy Burger (cheddar stuffed burger, bacon and whiskey glazed onions; served w/ fries)

Sweet Sues - Warm chocolate fondue w/ fruit and tullies


$10 Menu

Ale House - Harvest Veggie sandwich (portobello, eggplant, squash, goat cheese on whole wheat) or Double Play Sliders (pulled pork or angus & cheddar)

Bacchus Wood Fired Pizza - 8" Margherita w/ choice of beer/wine/soda

Beirut - Mezza sampler for 2

B-Rad's Bistro - New England Style Lobster roll

Francesca's Cafe - Soup of the day w/ half sandwich or wrap, drink and brownie

Illium Cafe - Lobster Panzanella salad

Jose Malone's - hahaha... only way you'll find out is if you go there

LoPorto's Ristorante -  1 glass house red/white and 1 appetizer (bruschetta, cheese & crackers, New England clam chowder, spinach & cheese ravioli in leek cream sauce, or breaded shrimp)

Muddaddy Flats - Any quesadilla w/ chips (cheese or salsa), 20 oz. beverage and dessert

Spill'n the Beans - Mountain Man Mega Burger (bacon, mushrooms, swiss) and coffee

Sweet Sues - French Onion Soup or SOD, autumn salad, dessert and cider

Broadway Cafe - Sandwich of the day, side salad, pickle, and drink

Brown Bag - 2 basic burgers/sandwiches and 2 sides (fries or veggies)

Daily Grind - Three cheese panini w/ cookie and coffee

Flying Chicken - Fried combo (thigh & drumstick or breast & wing w/ mac n' cheese ball and pecan pie)


$20 Menu

Ale House -  Soup/Salad/Dessert with entree (rib & wing combo, Guinness lamb stew, butternut squash ravioli, braised beef short ribs)

Bootlegger's - 1 appetizer (tater skins, SOD, mandarin salad) 1 entree (peppercorn sirloin, cajun catfish, chicken marsala, honey hoisin salmon) 1 dessert (bourbon banana, lava cake, cheesecake)

Brown's Brewing - 1 appetizer (pretzels, wings, house/caesar salad, beer spears, 1/2 nacho) 1 entree (Cobb salad, roasted butternut squash salad, pulled pork sandwich, burgers, mac n' cheese, sesame tuna w/ wasabi risotto) 1 dessert (cheesecake, whiskey porter chocolate cake)

Finnbar's Pub -  Small salad w/ dressing, roasted acorn squash, carbonara

The Greek House - Appetizer/Specialty Dinner/Dessert


$30 Menu

Ale House - Seafood fettuccine or Angus rib eye. Comes with soup (Manhattan clam chowder, chili, or roasted acorn squash bisque) or salad and dessert (carrot cake, chocolate macadamia cake, Guinness float, root beer float, Chipwich)

Daisy Baker's - Jambalaya, Salmon, NY Strip, or Stuffed Tomato. Comes with salad (field greens, Ceasar, or spinach) or SOD and dessert (apple crumble a la mode, fudge brownie sundae, NY style cheesecake)

Finnbar's Pub - Cup loaded potato soup, stuffed chicken breast, mini chocolate cake

Jose Malone's - something... and I guess there's a vegetarian option

LoPorto's Ristorante - 1 appetizer (bruschetta, cheese & crackers, New England clam chowder, spinach & cheese ravioli, or breaded shrimp) 1 entree (eggplant rollatini, shrimp gorgonzola, braised pork chop, chicken sonachi, herb crusted salmon, broccolini & sausage stuffed ravioli, or culotte steak pizzaiola) 1 dessert (Key lime pie, mini chocolate chip cannoli, Spumoni, or peanut butter bistro pie)

Shmaltz Brewing Company Grand Opening Bash (Clifton Park, NY)

On Sunday, M and I made the quick trip up to Clifton Park to check out the opening of the newest brewery in the Capital Region, Shmaltz Brewing. You can read all about them on their website about their beginnings, but here's the super Cliffs Notes version -  they started off making and distributing their beer through a contract brewery, got tired of that gig and wanted to make beer all on their own. And their location? A business park in the 'burbs. Hey, if it works for Captain Lawrence Brewing, why not them... right?

They have two lines, HE'BREW Beer and Coney Island Craft Lagers. I've only had the latter, and that was years ago. I honestly can't even tell you how it was, as that beer was purchased during a blizzard and I was pretty... slizzard. M's had Coney Island beers in the past and did not like them at all. So M was weary about checking this out, but decided to go after seeing the list of other breweries that would be in attendance.



For twenty-five bucks (plus service fees) we got a 6oz. tasting glass and five wooden beer tokens. Just five. I think the only ones really enforcing that rule was Shmaltz... most of the brewery tables filled all glasses put in front of them. Maybe it's a legality thing.

Their tasting room is nice and roomy, with their "shop" on the left side as you enter. There are plenty of tables, chairs, and leather couches. Be careful with some of their bigger tables - they're on wheels. Their "bar" is tucked away in a corner next to the door that leads you into the actual brewing area.



The food trucks were in the back, but if you were lucky you got a piece of brownie made with their beer. I was able to score a piece. Not super sweet, but dense and chocolate-y. Imagine if it was used in an ice cream...

There were tours of their brewing area, which I didn't really pay attention to because IT WAS SO HOT. Super hot. I was melting. And darn me for not being Filipino enough to carry a fan with me. I overheard a guy talking about the only thing hotter than this was the Made in the Shade festival in Flagstaff, Arizona. 

My biggest gripe about the event was the lack of any mechanical devices to circulate the air... and perhaps even cool it a bit. How did fans not even factor into the planning of this? It's the middle of summer, and maybe it's just me... but a warehouse full of sweaty stinky people doesn't sound like good times. M insisted that it wasn't possible because the brewing has to be at a certain temperature. To that I call bull. I'm sorry, but even with that big of a space and all your garage doors open, fans would have made things much more enjoyable.

As hot as it was, the beer did help. Of all the beers that I had, the one I liked the most was the raspberry saison, Rock the Boat, from Adirondack Brewery. The raspberry flavor was not overpowering, and it was a very smooth and drinkable. A close second was the Lower Standard IPA from Peekskill Brewery. Of course I had to have some of the house beers - Shmaltz's black IPA, death of a Contract Brewer, was pretty good, and I'm not a fan of the dark beers. The other beer was either the Rejewvenator or Jewbelation. Not my favorite.

There were about nine breweries that joined in on the fun, along with the  homebrew clubs of Saratoga and Albany. The Albany Brew Crafters submitted a beer at the National Homebrewers Conference and made it to the second round. A pretty good feat considering there were probably people submitting beers from all over the country to compete. And speaking of the NHC, a member of the Cass River Homebrew Club (the club that M's sister is a part of) won gold for his beer! I'm pretty sure it was a stout, but it could have been a porter. Anyways, for him to win gold when he was up against hundreds... pretty impressive.

As you can see, it's a huge space. And at the height of the celebration, the place was pretty full. It would be interesting to see what it looks like during normal operating hours.

There were water stations set up all over the brewery, for people to have a cool sip of water, and clean out their glasses in between beers.

Along with the music, there were some side show acts. I was in the back so I didn't get to see much of the Human Blockhead's act, and caught a glimpse of Legs Malone's burlesque act. Going by the sounds from the audience, it was all pretty good.

You may or may not have seen it, but I was interviewed for a story about the opening. I was pretty flustered and babbled maybe a bit more than I normally do, but they pared it down into the smallest snippet. Check it out if it's still online. 

Will have to go back there again when it's a little cooler and not too crowded. And  hopefully they'll take credit cards.