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@NNYLivingMag SPECIALMore than 300 reader picks in Best of NNY
GARDENSpruce up your summer drinks with fresh herbs
ARTSFormer Warhol associate to show works in Clayton
TRAVELFind fun on a summer
trip to the Finger Lakes
LIvIngNN Y
JULY / AUGUST 2014 nnyliving.comVolume 3 No. 5
The food issue
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En joy Our Award-Winn ing En joy Our Award-Winn ing En joy Our Award-Winn ing
~CRAFT BEERS~ ~CRAFT BEERS~ ~CRAFT BEERS~ GASTROPUB • FINE DINING GASTROPUB • FINE DINING GASTROPUB • FINE DINING D i rec t ly on Lake Ontar io ! D i rec t l y on Lake Ontar io ! D i rec t ly on Lake Ontar io !
Open Daily at 11:30am 212 West Main Street, Sackets Harbor, NY • 646-2739
www.sacketsharborbrewpub.com
For Sackets Harbor Brewing Company Products Contact Doldo Bros. Inc., Watertown, NY 315.788.3300
Thousand Islands Pale Ale
War of 1812 Amber Ale
Both Now Available In
Bottles and Draft
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18876 County Route 66 Watertown, NY 13601 Phone: 315-782-1824 Fax: 315-782-3537
Email: [email protected]
Mary Surdo Owner
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>> Inside JULY /AUGUST ’14
| COVER STORY |42 ‘PARTY ON A PLATE’For the culinary-crazed, food is more than a fuel for the body, it nourishes the soul.
| SOCIAL SCENE |14 NNY SOCIAL LIGHTSNetworking for a cause at premier local events.
| ON THE RIVER |18 START YOUR ENGINESHow a sleepy little river town became home to the ABM.
| NNY LIFE |20 SAVORING THE SIMPLEA challenging journey with a child to enjoy basic foods.
| BEST OF NNY |29 THE VOTES ARE TALLIEDReaders have spoken and we listened. The results of our Best of NNY Summer include 331 reader picks. | DINING |48 A NEW TASTE IN TOWNThe Capt. Simon Johnston House in Clayton has taken on a new life as a fine dining delight on Riverside Drive. | FEATURES |51 ABUZZ WITH BEEKEEPINGSmall time beekeepers play a critical part in the world of north country honeybees as the insects fight for survival.
| GARDEN |54 A PINCH OF HERBSSummer’s bounty of fresh herbs just beg to be mixed with a wide array of tasty drinks and cool cocktails.
| FOOD | 56 GREEN EGGS AND ...The coolest cooker you’ve ever seen has arrived just in time for a backyard grilling experience like no other.
| HISTORY | 58 A GILDED LOVE STORYMuch has been shared about Boldt Castle and its abandonment, but what do we know of George Boldt?
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Michelle Graham is the wellness director for the Downtown Watertown YMCA. She lives in Wa-tertown. She writes about how to find inner peace by adding a handful of different yoga techniques to a regular exercise routine. (p. 26)
MARKETP LACE
CONTR I BUTORS
Lenka P. Walldroff is a former museum special-ist, conservator at the National Gallery of Art in Washington, D.C., and cu-rator of collections for the Jefferson County Historical Society. She writes about the life of George Boldt, whose legacy lives on in Boldt Castle. (p. 58)
Michael Folsom is the director of marketing and communications at the Antique Boat Museum in Clayton. In ‘On the River,’ he writes about the how the ABM’s Annual Boat Show & Auction and Race Boat Regatta got their start on the river. (p. 18)
Katie Stokes is a blogger and freelance writer who lives in Hounsfield with her husband and two small children. She runs the blog www.nnylife.com. In ‘The NNY Life’ this issue, she writes about the challenges of her son’s sensitivity to food when he was younger. (p. 20)
1000 Islands Cruet .............................................. 221000 Islands Harbor Hotel .................................. 27A Lo Boricua Restaurant ..................................... 62A New Attitude .................................................... 16Americu Credit Union ........................................... 2Asian Market ......................................................... 9Bayview Shores Realty ....................................... 37Cavallario’s Cucina .............................................. 4Channelside ........................................................ 55City of Kingston ..................................................... 7Clayton Dental Office ........................................ 14Clayton Opera House .......................................... 8Clipper Inn ........................................................... 21Community Bank ................................................ 63Cosmetic & Laser Medispa at CFS .................... 22DLaux Properties ................................................. 37Development Authority of the NC .................... 57Di Prinzio’s Italian Market & Deli ........................ 27Exit More Real Estate .......................................... 37Foxy’s Restaurant ................................................ 60 Fuccillo Automotive ........................................... 40Green Thyme ...................................................... 13GWNC Chamber Farm & Craft Market ............. 10Hilton Garden Inn ............................................... 13Ken Piarulli / Ameriprise ..................................... 50La Bella Fonte Italian Steakhouse ..................... 15Macar’s ................................................................ 46Meade Optical ................................................... 52Mike’s Pig Pen ..................................................... 62MiMi’s Depot Café .............................................. 52Montague Inn ..................................................... 19Morgia’s Pasta ...................................................... 4Natali’s Restaurant at C-Way Golf Club ........... 41NNY Living Magazine ......................................... 19NNY Community Foundation ............................. 53
North Country Paving ......................................... 19Nortz & Virkler Ford ............................................. 40Old Garage Deli ................................................. 62Phinney’s Automotive ........................................ 40Reinmans Department Store .............................. 41Ren Rumble Roofing ........................................... 19Restaurante de Riccardo’s ................................ 17Ridgeview Inn ..................................................... 62Rainbow Shores Lakeside Dining & Cottages .............................................. 53River Audio .......................................................... 64River Day Spa & Salon .......................................... 4River Rat Cheese ................................................ 21Roberts Automotive ............................................ 40Sackets Harbor Brewing Co. ................................ 3Shuler’s Restaurant ............................................. 62St. Lawrence Pottery ............................................. 8Stratton Hardware ............................................... 59Summer Haven ................................................... 50Sunny Bank Restaurant ...................................... 55The Antique Boat Museum ................................. 12The Cape Winery ................................................ 55The Clubhouse Restaurant ................................. 62The Farm House Kitchen .................................... 59The Johnston House Restaurant ........................ 26The Little Barn Bulk Foods ................................... 10The Mustard Seed ................................................. 4Thousand Islands Realty .................................... 37Thousand Islands Arts Center ............................ 21Waite Motor Sports ............................................. 47Waite Toyota ....................................................... 61Watertown Savings Bank ................................... 61Watertown Spring & Alignment ......................... 40Wood Boat Brewery ............................................ 52WWTI-TV 50 .......................................................... 28Yellow Barn Winery ............................................... 4
ChairmaN of the BoardJohn B. Johnson Jr.
PuBlishersJohn B. Johnson
Harold B. Johnson II
VP News oPeratioNsTimothy J. Farkas
magaziNe editorKenneth J. Eysaman
staff writer / editorial assistaNtGrace E. Johnston
PhotograPhYNorm Johnston, Justin Sorensen,
Jason Hunter, Melanie Kimbler-Lago, Amanda Morrison
direCtor of adVertisiNgMichael Hanson
magaziNe adVertisiNg maNagerMatthew Costantino
ad graPhiCs, desigNBrian Mitchell, Heather O’Driscoll, Scott Smith, Todd Soules, Rick Gaskin
CirCulatioN direCtorMary Sawyer
NNY Living (ISSN 2165-1159) is published six times a year by Northern New York Newspaper Corp., 260 Washington St.,
Watertown, NY 13601, a Johnson Newspaper Corp. company. © 2011-2014. All material
submitted to NNY Living becomes property of Northern New York Newspaper Corp.,
publishers of the Watertown Daily Times, and will not be returned.
suBsCriPtioN ratesSix issues are $10 a year and
12 issues are $15 for two years.Call 315-782-1000 for delivery.
suBmissioNsSend all editorial correspondence to
adVertisiNgFor advertising rates and information in Jefferson and Lewis counties, email
[email protected], or call 661-2305In St. Lawrence County, e-mail
[email protected], or call 661-2507
Printed with pride in U.S.A. at Vanguard Printing LLC, Ithaca, N.Y.a Forest Stewardship Certified facility.
Please recycle this magazine.
Brian Hallett is an art teacher at South Jefferson Central Schools and an avid gardener. His family owns and operates Hallett’s Florist and Greenhouse in Adams. He offers a few ways to punch up summer drinks by adding garden fresh herbs. (p. 54)
Grace E. Johnston is a staff writer and editorial assistant for NNY Living. In our cover story, she writes about north country Chef Rebekah Alford and ‘hidden chef’ Fred Garry. In 36 Hours, she visits the Finger Lakes town of Skaneateles. (p. 24, 42)
Boo Wells is a chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. She makes pizza dough with her newest culinary treat: the Big Green Egg, an extraor-dinarily versatile outdoor cooker. (p. 56)
Victoria Wiseman is a freelance writer stationed at Fort Drum with her husband, a U.S. Army helicopter pilot. She visits The Johnston House Restaurant on Clayton’s Riverside Drive for a look at fine dining at its best. (p. 48)
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| 36 HOURS IN ... |24 SUMMER IN SKANEATELESPerched at the head of a Finger Lake of the same name, this bucolic town packs plenty for a weekend stay or the season on one of America’s purest lakes.
| DEPARTMENTS |
9 UPFRONT10 BEST BETS11 CALENDAR12 BOOKS14 SOCIAL SCENE
22 WELLNESS24 36 HOURS IN ...38 ARTS56 FOOD 58 HISTORY
| COLUMNS |
8 EDITOR’S NOTE18 ON THE RIVER
20 THE NNY LIFE 54 TODAY’S GARDENER
| ABOUT THE COVER |
For our cover shot, Photography Editor Norm Johnston styled a portrait of Rebekah A. Alford, executive chef and co-owner of Rainbow Shores Hotel & Restaurant near Pulaski. Our cover story about north country chefs and cooks begins on page 42. Norm used a Nikon D700 with an 18-200mm lens, ISO 100, f/5.6.
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Ken Eysaman
EDITOR’S NOTE
IN OUR NEXT I SSUE
In our September/October issue, we look at the health of community theater groups across the north country.
Also coming in September/October: n CPS AT 25: Potsdam’s Community Performance Series celebrates 25 years. n DESTINATION WESTERN MASS: We visit Stockbridge and the Berkshires region.
n PLUS: Social Scene, On The River, Arts, Food, Books, Wellness, The NNY Life, History, This is NNY, Today’s Gardener and My NNY. n FOLLOW US ON Twitter for updates at @NNYLivingMag and visit us on Facebook at www.facebook.com/NNYLiving. Catch exclusive previews and unique content on our website at www.NNYLiving.com.
FEW THINGS IN LIFE UNITE US LIKE A good meal and friends and family with whom to share the bounty of great food. In this, our annual food issue, we visit four “foodies” who take pleasure in preparing food for others. In our cover story, which begins on page 42, you’ll meet profession-ally trained Chef Rebekah A. Alford who, at just 36, is creating a culinary destination at Rain-bow Shores in northern Oswego County. You’ll also meet three people who, through cooking for others, have found joy and a way to relax. These “hidden chefs” are among the most creative in the north country. Also in this issue, writer Victoria Wiseman takes readers to Clayton where, on Riverside Drive, the former Capt. Simon John-ston House is once again teeming with life as the region’s newest fine dining restau-rant. If that’s not enough to whet your appetite, Chef Boo Wells introduces us to the versatile Big Green Egg, one of the most innovative and amazing outdoor cookers we’ve seen. What’s better than a few great cocktail recipes to wash it all down? Garden columnist Brian Hallett shares a few of his favorites while incorporating fresh herbs from his garden. Finally, a feature by Johnson Newspapers staffer Leah Buletti looks at a different side of food as beekeepers work to maintain healthy hives of all-important bees that
are so critical to pollinating countless crops.
n n n
SOCIAL SCENE — This issue’s Social Scene section, which begins on page 14, features 42 faces from across Northern New York. On June 18, we joined the River Community Wellness Program at Bay House Artisans for its Soldier Art Show Reception. On July 19, we joined the Thousand Islands Land Trust for its annual Summer Gathering at Cuthbert Farm in Chippewa Bay.
n n n
BEST OF NNY — With hundreds of ballots cast and counted, NNY Living readers have spoken and we’ve tallied their picks for the Best of NNY Summer. Beginning on page 29, we present the results of more than 325 picks for best NNY laser and skin treatment, fitness, ice cream, local wine, craft beer, burger, farmers market, farm stand, weekend getaway, park, fireworks, day hike, and much more in 25 categories. On eight pages are the best of your best: the 331 winners of our first NNY Living Best of NNY Summer Readers’ Choice Awards. Our September/October issue will include a ballot for our Best of NNY Fall. Keep checking our Facebook page and website for details on how you can participate.
Warm regards,
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[ NORTH COUNTRY NEWS & NOTES ]
Flower Library trustees name new director Margaret J. Waggoner is the new ex-ecutive director of the Roswell P. Flower Memorial Library. Ms. Waggoner has more than 10 years of experience as an executive director of three libraries in Wisconsin. She has held that role at the New Glaurus Public Library since 2012, and previously served in that capacity at the Kaukauna Public Library and the Surring Area Public Library. Prior to working for the libraries, Ms. Waggoner owned Mitchell Travel Inc. in Voorheesville for 20 years. Ms. Waggoner earned a bachelor’s degree from the University of Nebraska and a mas-ter’s in library science from SUNY Albany. Former executive director Barbara J. Wheeler retired in June after working with the library for more than 10 years. Reference and genealogy librarian Yvonne Reff has served as interim executive director.
Zoo at Thompson Park receives $5k donation The New York State Zoo at Thomp-son Park hosted its 6th annual Zoom event in June. Members of the Highway Legends Car Club presented the zoo with a $5,000 check. The donation was the result of money raised during the Two Nations Car Show 1000 Islands Extravaganza held May 16 to 18.
St. Lawrence Arts Council sets fall Art Markets The St. Lawrence County Arts Council will host two additional Art Markets this year: Nov. 29 and Dec. 13. Similar to the con-cept of a farmer’s market, the events are op-portunities for community members to meet local artists, see their work, and purchase in person from the artists. Art Markets are free and open to the public. A map and complete listing of artist vendors will be available at www.slcartscouncil.org.
JCC seeks short stories, poetry for writers contest The English department at Jefferson Community College, Watertown, is accept-ing submissions for its 2014 North Country Writers Contest, open to all residents and friends of upstate New York. The contest is a chance for aspiring writ-ers to be published online and earn cash prizes. There is no entry fee. The deadline to enter is Friday, Sept. 12. Contact the JCC English Department at 786-2328 or [email protected] for entry details.
Summer movies continue in Chaumont series The outdoor summer movie series is under way on the lawn of the Alexander Copley House, Main Street, downtown Chaumont. Movies are free and open to the public. Each movie is preceded by a classic Warner Brothers cartoon and shown at sun-set from 8:30 to 10:45 p.m. The film series continues Friday Aug. 8 with “The Wabbit who Came to Supper” followed by “The Goonies.” On Friday Aug. 15 “Duck Amuck” will show followed by
“Pee Wee’s Big Adventure.” Visit lymecommunityfoundation.org to learn more.
ABM offers free sailing and rowing program The Antique Boat Museum is again of-fering its Tuesday night sailing and rowing program. This free weekly event takes place through Aug. 12 and begins at 5:30 p.m. It is open to the public and to all ages. No previous sailing experience is re-quired. For those not interested in sailing, St. Lawrence Skiff rowing is free daily at the museum with paid admission, in addition to the Tuesday evening events. Museum staff will be on hand to assist those in need of coaching or who desire an experienced sailing partner. Visit abm.org to learn more.
Crane School of Music alumnus earns Emmy John Angier ’88, a graduate of SUNY Potsdam’s Crane School of Music, was re-cently awarded a Daytime Emmy Award. The National Academy of Television Arts and Sciences handed out its Day-time Entertainment Creative Arts Emmys on June 20 at the Westin Bonaventure in Los Angeles. Angier took home the Outstanding Achievement in Music Direction and Composition Award, in recognition of his score for the Nickelodeon children’s show “Bubble Guppies.” Originally from Hudson, Quebec, Mr. Angier holds a master’s degree in music technology from New York University. He and his wife, Jacqueline live in New York City.
Waggoner
A sia n M a rk e t Visit the
552 State Street, Watertown • 788-0412 The Asian Market is open to everyone! We offer a friendly shopping environment and have everything for your Asian cooking needs. If you want to try something new and enjoy a unique shopping experience, please come and see what we have to offer. We carry many hard to find items including: Specialty Meats, Vegetables, Fruits and Fish; Varieties of Noodles, Dumplings and Rice; Spices, Seasonings, and Sauces; Snacks, Drinks and Ice Cream; and KIMCHEE! We have foods from Korea, Philippines, Thailand, Vietnam, China, and Indonesia!
UNDER NEW OWNERSHIP
PARKING IN THE REAR
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[ EDITOR’S PICKS ]BEST BETS
Located at the Peer Farm 17937 State Route 3, Watertown
(3 miles from the Mall, toward Sackets) (315)788-1253 • [email protected]
HOURS: Mon.-Sat. 9-6; Sun. 10-3 John F. Martin Deli Meats Dutch Valley Bulk Foods
Croghan Bologna/Aged Cheddar Fresh CHEESE CURD Local Maple Syrup/Honey
Local Jellies/Jams Full Deli - Serving Subs/Sandwiches/Deli Platters/Salads Premium Soft Custard At KOOLER's Ice Cream Shop!!
Stop By Our BUTCHER SHOP - Fresh Cut Steaks, Chicken, Pork, Ground Beef, Fiorentino Italian Sausage & MORE!
www.littlebarnbulkfoods.com
Call 788-1253 Or Email For More Info Or To Place An Order! Also Find Us On FACEBOOK!
Custom Made GIFT BASKETS Cheese Basket • Breakfast Basket • Pasta Basket
• Sportsman/Sweets Basket Surprise That Special Someone With A Beautiful Gift Basket!!
Baskets Are Custom- Made Just For You, And We Ship All Over The U.S. !
FARMERS MARKET - Every Thursday 1-7 KOOLER's ICE CREAM NOW OPEN
ALEXANDRIA BAY
FRIDAY, AUG. 8 TO SUNDAY, AUG. 17
n Bill Johnston’s Pirate Days, throughout the village. 10 days of mayhem and merriment! Live music each Friday evening, Pirate Invasion each Saturday afternoon and children’s parade each Saturday. Crafts, Pirate Skits, storytelling, and Little Pirate Ad-venture Cruise make this a memorable 10 days for the young & young at heart! Information: Alex Bay Chamber, 482-9531 or alexbay.org.
BLUE MOUNTAIN LAKETUESDAY, AUG. 26
n Natalie Salzman in Concert, 7 p.m., Adirondack Lakes Center for the Arts, 3446 State Route 28. Hailed as “fresh, original, and deeply-felt,” Salz-man is a classically-trained harpist and singer/song-writer based in Nashville; influenced by Emmylou Harris, & Bonnie Raitt, she fuses Folk, Americana, Country, Blues, and Pop, creating a new musical style on her instrument. Tickets: $20 per person; $12, members. Information: adirondackarts.org or 1- (518) 352-7715.
CLAYTON FRIDAY, AUG. 8 TO SUNDAY, AUG. 10
n Antique Raceboat Regatta, Antique Boat Mu-seum, 750 Mary St. Celebrating “The Year of the Outboard.” Come hear the engines roar as vin-tage and antique raceboats run the fly-by course in French Bay all weekend. For event details and information visit, www.apba.org/vintage.
FRIDAY, AUG. 22
n Pirates of Penzance by Gilbert and Sullivan, 7:30 p.m., Clayton Opera House, 405 Riverside Drive. Houston Opera tenor and Clayton native Sean Brabant brings together musical colleagues from Houston and the Eastman School of Music, along with Kathryn Ingerson, Chris Hyde-Hall and local vocalists to present this classic light opera. Tickets: $39 preferred; $29, center; $24, side seating. Information and tickets: 686-2200 or claytonoperahouse.com.
CHAUMONTSATURDAY, AUG. 23
n History on the Water: 2014 Jefferson County His-torical Society Awards of Distinction, Crescent Yacht Club, 27300 Independence Point Road. 5:30 p.m. cocktails; 6:30 p.m. awards; 7 p.m. dinner. The Jef-ferson County Historical Society will present The T. Urling Walker Award of Distinction, The Robert R. Sturtz Award of Distinction, The Historical Society Preservation Award and The Paddock Leadership Award. $45 per person, register by Aug. 15. Tickets, information: Historical Society Museum, 228 Washington St., Watertown, 782-3491.
SYRACUSETHURSDAY, AUG. 21
n Brad Paisley, with Randy Houser, Leah Turner and Charlie Worsham, New York State Fairgrounds, 581 State Fair Blvd. Brad Paisley will kick off the Grandstand concert series at the Great New York State Fair as he brings his high energy summer tour to the Fairgrounds on opening night. Tickets to the 7:30 p.m. show: $65, $55, and $45. Informa-tion, tickets: nysfair.org/concerts.
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[ ARTS, MUSIC, THEATER, CULTURE ]
TELL US ABOUT IT — Have an event you would like to include in NNY Living? Email us at [email protected] with the details or visit www.nnyliving.com and click Events.
CALENDAR
CANTONTUESDAYS & FRIDAYS UNTIL OCT. 31
n Canton Farmers Market, celebrating 40 years. Village Park, Main Street. Information: gardenshare.org/content/farmers-markets.
SATURDAY, SEPT. 13
n Autism Walk, 10 a.m. to noon; registration, 9 a.m., Canton Park, Main St. Walk will feature bounce houses, concessions, games, and more. Free T-shirts for walkers who raise $50 or more while supplies last; gift bags for the first 300 to register. Walk is 1 mile along Route 11. Non-competitive walk to raise support and awareness for community members with Autism. Information: slnysarc.org/autism-walk.
CAPE VINCENTSATURDAY, AUG. 16
n Fort Haldimand Tour, 9:30 a.m., with Thousand Islands Land Trust and Douglas J. Pippin, SUNY Oswego professor of anthropology. Meet in Cape Vincent for boat ride to Carleton Island. Water and snacks provided, bring own lunch. Wear comfort-able shoes. Information: tilandtrust.org, 686-5345.
CARTHAGEFRIDAYS THROUGH OCT. 2
n Farm and Craft Market, 7 a.m. to 2 p.m., Mar-ket Pavilion Riverside Dr. Friday, July 25, Customer Appreciation Day; Friday, Aug. 22, Military Ap-preciation Day; Friday, Sept. 26, Autumn Glory Day. Sponsored by the Carthage Area Chamber of Commerce. Information: 493-3590.
SATURDAY, AUG. 2
n 16th Annual Gospel Fest, 11 a.m. to 7 p.m., Turn-ing Point Park Gazebo, State St. 11 a.m. to noon, The Proverbs from Canada; noon to 1 p.m., Bruce Erb from Pulaski; 1 to 2 p.m., Pete Rose from Holland Pat-ent; 2 to 3 p.m., Lea Teachout & Misfits from Orwell; 3 to 4 p.m., Heavensbound Gospel from Carthage; 4 to 5 p.m., The Burkes from Rome; 5 to 6 p.m., Sara Grotremont from Tylerville; 6 to 7 p.m., The Herm-man’s from Holland Patent. Information: 493-2022.
CLAYTONSATURDAY & SUNDAY, AUG. 9-10
n 50th Annual Antiques Show and Sale, Cerow Recreation Park Arena, 600 East Line Road. Present-ed by the Thousand Islands Arts Center. The show will feature over 80 quality antique dealers display-ing furniture, jewelry, glassware, china, books and much more. Show hours are Saturday,10 a.m. to 5 p.m.; Sunday, 10 a.m. to 4 p.m. Adult admis-sion charged, children under 12, free. Information: tiartscenter.org, 686-4123.
FRIDAY, AUG. 15
n The JCC Foundation will hold a clambake and cocktails fundraiser at the Antique Boat Museum, Clayton. Cocktails start at 5:30 p.m. followed by
dinner and an auction at 6:30 p.m. Guests will enjoy a buffet dinner prepared by Scotty’s BBQ House and Catering Company, featuring unlimited steamed clams, clam chowder, sausage, hamburg-ers, hot dogs, coneys, salt potatoes, corn on the cob, assorted salads, watermelon and desserts. Complimentary beverages including wine and beer to be provided by Bella’s Bistro. Vocalist Sam Hopkins and pianist Jim Burr will perform. Tickets are $100 per person, all inclusive. Reserved table seating is available upon request. Advanced res-ervations are recommended by Monday, Aug. 4. Tickets available at the door. To purchase individual tickets or reserve a table, call the Jefferson Commu-nity College Foundation at 786-2458.
SATURDAY & SUNDAY, AUG. 16-17
n Clayton-1000 Islands Gun and Sportsmen Show, Saturday 8:30 a.m. to 5 p.m., Sunday 9 a.m. to 4 p.m., Cerow Recreation Park Arena, 615 East Line Road. 75-plus exhibitors with new, used, and collectible firearms; knives; decoys; fishing, archery and sporting goods. Talk with gunsmiths, hunting guides, and collectors/sellers of military memora-bilia and collector edition guns. Dealers sell, buy and trade. NCIS required for gun sales/purchases. Benefits Rotary Club of Clayton, $5 admission, $4 for military with ID. Information: 782-6917.
THURSDAYS TO SEPT. 11
n Clayton Farmer’s Market, 10 a.m. to 6 p.m., Village Park Circle. Vendor applications avail-able. Information: Beth Rusho, 686-3771, ext. 4, [email protected].
GOUVERNEUR THURSDAYS THROUGH OCT. 23
n Farmer’s market, 9 a.m. to 2 p.m., Village Green, Main Street. Information: gardenshare.org/content/farmers-markets.
HENDERSON HARBORSATURDAY, AUG. 2
n Shakespeare: “As You Like It” 7 p.m., 12469 County Route 123. The play will be presented by the Adirondack Lake Center for the Arts. Pre-sale tickets: $20 at the gate: $15. Bring your lawn chairs. Coolers welcome. Information: hhpaa.org or Eunice Wescott, 938-7333.
SATURDAY, AUG. 9
n ‘Hospice Hustle’ Walk for Hospice, 8:30 a.m., registration; 9:30 a.m., start. Parking at A Place to Play then bus to Henderson for three mile walk through harbor. All proceeds benefit Hospice of Jefferson County. Information: Penny McCrea, 938-5069 or Hospice, 788-7323.
OGDENSBURGTHURSDAYS THROUGH SEPT. 25
n Ogdensburg Green Market, 2 to 5 p.m., Clax-ton-Hepburn Medical Center; Saturdays, 9 a.m.
to 1 p.m. through Sept. 27, Library Park. Informa-tion: gardenshare.org/content/farmers-markets, Sandy Porter, 1- (561) 801-3896.
POTSDAMTUESDAY THROUGH SATURDAY
THROUGH SEPT. 30
n WWII display, 10 a.m. to 4 p.m., Potsdam Public Museum, 2 Park St. Includes U.S. uniforms, maps, posters, booklets and items brought from Germany that include a Nazi uniform and banner. Informa-tion: 265-6910, potsdampublicmuseum.org.
SYRACUSESATURDAY, SEPT. 20
n Pops Series, 7:30 p.m., Crouse-Hinds Concert Theater. Begins with the “Wizard of Oz.” Con-ducted by Sean O’ Loughlin, a full symphony or-chestra will play new transcriptions of Harold Ar-len’s brilliant lost scores to the classic film. Hearing Judy Garland’s original 1939 studio recordings backed by lush, love orchestration will transport children and adults alike. College students $5; 18 years and younger, free.
THERESAFRIDAYS THROUGH SEPT. 26
n Music in the Vineyard, 6 to 9 p.m., Venditti Vine-yards, 42780 New Connecticut Road. Sip sangria, listen to music. No cover charge. Bring a picnic and blanket/chairs. Information: Jana, 287-0500.
WATERTOWNWEDNESDAYS THROUGH OCT. 1
n Greater Watertown North Country Chamber of Commerce Farm & Craft Market, 6:30 a.m. to 3 p.m., Wednesdays, 317 Washington St. Information: Toni Miller, market manager,[email protected] or watertownfarmersmarket.weebly.com.
SATURDAY, AUG. 2
n Military and Veterans Community Day, 10 a.m. to 2 p.m., Jefferson Community College, 1220 Coffeen St. To educate military and veterans on ser-vices available. Booths for agencies to display ser-vices. Set up 5 to 7 p.m. Friday, Aug. 1 and 9 a.m. Saturday. Information: Deb Baxter, 425-4400, ext. 58173, [email protected].
FRIDAY, AUG. 8 & SATURDAY, AUG. 9
n New York State Zoo at Thompson Park Brew at the Zoo and Wine Too 5:30 to 9 p.m. Taste food from local eateries, sample craft beer, cider and wine. Live music each night. Discounted tickets available for groups of six. Tickets and information: nyszoo.org or 782-6180.
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Books of local interest A second installment of the “Adirondack Treasure” series has been released. The novel “Adirondack Treasure: Isle Royale” by Matthew J. Glavin and Michael J. Dolan, published by North Country Books, Utica, features a treasure that was buried on an island in the St. Lawrence River during the French and Indian War. The island, known today as Chimney Island, was the site of a French fort and the location of the final battle of the war on what was to become American soil. The island is three miles downstream from Ogdensburg. The story also involves Middle Eastern terrorists working with North Korea to launch a missile with an electromagnetic pulse warhead from a ship in the St. Lawrence River. The first book in the series, “Adirondack Treasure — The Bonaparte Legacy,” was released about three years ago. Both authors live in Cranberry Lake. “Adirondack Treasure: Isle Royale” sells for $19.95 and is available at online bookstores.
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“Fishing the Great Lakes of New York: A Guide to Lakes Erie and Ontario, Their Tributaries and the Thousand Islands” has been released by Burford Books, Ithaca. Its author is Spider Rybaak, Constantia, who writes an outdoor blog for Oswego County Tourism and frequently lectures on fishing in the area. He also teaches fishing classes at the Minna Anthony Common Nature Center on Wellesley Island. Among the topics the book details are access points, best fishing seasons, tackle tips and target-tailored fishing strategies. The book sells for $16.95 and is available at online retailers or from the publisher at burfordbooks.com.
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Utica native Frank Lentricchia has released his second novel featuring former private detective Eliot Conte. The book is published by Melville House Publishing. The Washington Post called the charac-ter “part Mike Hammer and part William S. Burroughs” after the publication of the first book in the Eliot Conte series, “The Accidental Pallbearer,” in 2012. “The Dog Killer of Utica” is set in the au-thor’s hometown. Eliot Conte has returned to his old love, teaching American literature, and has a new romance. But his newfound peace doesn’t last long when one of his stu-dents disappears and a string of texts and emails suggest a terror plot is underway. At the same time, the community is shaken by a series of brutal dog killings. Mr. Lentricchia is a professor of American literature at Duke University, Durham, N.C. “The Dog Killer of Utica” sells for $15.95 and is available at online bookstores.
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Mark D. Irwin, zoo technology program director and associate professor of biology at Jefferson Community College, shares his knowledge of animals as co-author of his first published textbook, “Zookeeping: An Introduction to the Science and Technolo-gy,” issued by University of Chicago Press. Endorsed by the World Association of Zoos and Aquariums, “Zookeeping” will be used in classrooms and zoos around the world. Dr. Irwin, who lives in Watertown, has taught at JCC since 2002. He holds a doctor of veterinary medicine degree from the University of Guelph, Ontario. The book sells for $95 and is available at online bookstores.
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Kensington Publishing in July released
“Secrets of Hallstead House” by Water-town native Amy M. Reade. The novel concerns the fictional Macy Stoddard, who had hoped to ease the grief of losing her parents in a car crash by accepting a job as a private nurse to the wealthy and widowed Alexandria Hallstead. “But her first sight of Summerplace is of a dark and forbidding home,” according to a book synopsis. “She quickly finds its wind-ing halls and shadowy rooms filled with secrets and suspicions. Alex seems happy to have Macy’s help, but others on the island, including Alex’s sinister servants and hostile relatives, are far less welcoming.” Macy begins wondering if her fate will become “just one of the many secrets” of the house. Ms. Reade attended Cornell University and then went on to law school at Indiana University in Bloomington. She practiced law in New York City before moving to Beesley’s Point, N.J., where, in addition to writing, she is a wife, a full-time mother and a volunteer in school, church and com-munity groups. “Secrets of Hallstead House” will be available on the publisher’s website at www.kensingtonbooks.com when released as an e-book for $3.79. It also will be avail-able as a print-on-demand selection for $15 on Amazon.com.
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Ogdensburg native Kate Bracy has self-published, through Dystel and Goodrich Literary Agency, the novel ”That Crazy Little Thing.” The novel, set in a small town based on Ogdensburg, concerns the fictional character Melanie Davis. “Her history with men leaves her gun shy; her teenaged daughter can’t string two civil words together; her best friend Donna
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just found out she has a life-threatening illness,” according to a synopsis of the novel from the publisher. “When Donna also reveals a decades-old secret that still haunts her, Melanie makes it her mission to solve the mystery.” The book sells for $11.69 in paperback and $5.99 on Kindle. The book won the IndieReader Discov-ery Award for women’s fiction in May at Book Expo America in New York City and three other awards. Ms. Bracy grew up in Ogdensburg and now lives on an island near Seattle, Wash.
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Boonville resident Larry J. Myers has self-published, through Infinity Publish-ing, the religion and spirituality book, “Then If My People.” The words for the title, the author says, were taken from Second Chronicles, Chapter 7, verse 14. While then addressing God’s chosen people of ancient Israel, it promised them heal-ing for their land if they returned to God. Mr. Myers, a 1952 graduate of Lowville Academy, believes that the same princi-ples apply to our nations as well as each individual. The book sells for $13.95 on the pub-lisher’s website at infinitypublishing.com and on other online bookstores.
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Excelsior Editions, an imprint of SUNY Press, has released “Adirondack: Life and Wildlife in the Wild, Wild East” by Edward Kanze. Mr. Kanze and his wife, Debbie, in 2000 moved from their home north of New York City to the Essex County town of Bloomingdale. The book tells their story of putting down roots in the area, where Mr. Kanze’s family history dates back to 1797. Mr. Kanze has previously worked as a naturalist, park ranger and nature writer in Australia and New Zealand. In addition to personal vignettes, the book provides a crash course in Adirondack geology, climate, flora, fauna and history. The book sells for $19.95 and is avail-able on the publisher’s website at www.sunypress and other online book stores.
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[ Soldier Art Show Reception ]Bay House Artisans, Alex Bay
GRACE E. JOHNSTON PHOTOS | NNY LIVING GRACE E. JOHNSTON PHOTOS | NNY LIVING
From left, Dr. Thomas Keller, medical director, Cassidy Davis, Dr. John Huszonek, River Community Wellness Program. River Hospital hosted its Soldier Art Show Reception on June 18 at Bay House Artisans, Alex Bay, as part of the River Community Wellness Program.
From left, Patty Wagoner, board member, River Community Wellness Pro-gram and Kathy Morris, first vice chairwoman, River Community Wellness Program.
From left, Patty Strife, Carthage and Heather Miller, art therapy student, SUNY Oneonta.
Lt. Col. Todd Bajakian and wife, Michele.
SOCIALSCENE
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[ Soldier Art Show Reception ]Bay House Artisans, Alex Bay
GRACE E. JOHNSTON PHOTOS | NNY LIVING GRACE E. JOHNSTON PHOTOS | NNY LIVING
From left, Tom Roberts, Theresa; Sue-Ryn Burns, Wellesley Island; Laurie Petersen, Redwood
From left, retired U.S. Navy Capt. Dave Ridley and wife, Roxann, Nancy Taylor-Schmitt, board member, River Hospital and Fred Schmitt, Clayton.
From left, Marlon Zapata, Jhency Galeano and Arantxa Zapata. From left, Kimberely Shepherd, Melanie Mullins and Dr. Cynthia Maguire, River Community Wellness Program.
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[ Thousand Islands Land Trust Summer Gathering ]Cuthbert Farm, Chippewa Bay
GRACE E. JOHNSTON PHOTOS | NNY LIVING GRACE E. JOHNSTON PHOTOS | NNY LIVING
From left, Will Ramseier, Clayton, George and Ann Grobe, Grindstone Island. From left, Tanner Baloh, Clayton, Gavin Hambrose, Clayton, Brendan Baloh, Clayton, and Alex Mercer, Clayton.
Judy and Bill Munro, Murray Isle.Ron and Beth Watson, Wellesley Island.
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[ Thousand Islands Land Trust Summer Gathering ]Cuthbert Farm, Chippewa Bay
GRACE E. JOHNSTON PHOTOS | NNY LIVING GRACE E. JOHNSTON PHOTOS | NNY LIVING
From left, Janice McPhail, Grindstone Island, and Patti Wood, former Thou-sand Islands Land Trust trustee, Clayton.
From left, Carol Munro, Thousand Islands Land Trust trustee, Bluff Island; Jake Tibbles, Thousand Islands Land Trust executive director, and Ken Deedy, Thousand Islands Land Trust trustee and former executive director, Grindstone Island.
Zell Steever, former Thousand Islands Land Trust trustee, Grindstone Island, and Liz Raisbeck, Grindstone Island.
Harold and Johanna Hambrose, Clayton.
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BY MICHAEL FOLSOM
How an event for the ages began in a little river town
ON THE RIVER
IT WAS 1965. THE NIGHT DEPOSIT box was overflowing at the local bank and the small St. Lawrence River village of Clayton was bustling with activity. The antique boat show was born and quickly became one of the largest, most widely attended and financially beneficial events along the river. The event helped to put Clayton on the map in the boating world and in terms of tourism draw. The Clayton show, the first of its kind in North America, also boasted pride, dignity and a prestige among locals and participants. An event created by locals, for locals, would manage to take on a life of its own and organizers found themselves with a real treasure of interest. Those very locals would soon form an auxiliary of the Thousand Islands Museum and then later break off to create what was known as the Thousand Islands Shipyard Mu-
seum. The group had realized that what started as a boat show had much more potential and support was growing. The boat show would continue to serve as the centerpiece of what would later become the present -day Antique Boat Museum on Mary Street. Today, the museum prospers with more than 320 boats in its own collection — the largest such collection known in the world — to go along with thousands of boating artifacts. The collection has iconic pieces such as the world’s larg-est runabout, Pardon Me, the 106-foot houseboat, La Duchesse, and Idyll Oaks,
an original boat show participant. Not only does Clayton hold the title for North America’s longest-running antique boat show, but it also serves as the birthplace of vintage raceboat regattas, which it began in 1992 and the trend has now spread across the country, helping to create a vintage class within the American Power Boat Association. The 2014 season at the museum carries a full slate of activity to celebrate the 50th annual antique boat show. In May, the ABM launched its newest exhibit, The National Motor Boat Show, which encompasses the entire Launch Building and highlights the first 50 years of motor boat history with an assortment of boats on display from the late 1800s through the mid-1940s. However, the biggest celebration and slew of activity will take place at the
beginning of August, as the museum hosts the 50th annual Antique Boat Show & Auction, along with the running of the Antique Raceboat Regatta, presented by RBC Wealth Management and with sup-port from I Love NY. Festivities kick off at 9 a.m. Friday, Aug. 1 and feature opening ceremonies at 11 a.m. On Saturday, the show is filled with activities, demonstrations, keynote speakers, children’s crafts, live music, and more. Also that night the popular Block Dance returns for the first time in many years and will take you back in time with a 1950s and ’60s cover band. And then,
While the event reaches a milestone, it’s not hard to look back and see what the show has meant to the
community. Small businesses have prospered from an influx of foot traffic every year during the first week in
August, while motels tend to reach full occupancy.
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from Aug. 8 to 10, the raceboats will speed across the water. And while the event reaches a mile-stone, it’s not hard to look back and see what the show has meant to the com-munity. Small businesses have prospered from an influx of foot traffic every year during the first weekend in August, while motels tend to reach full occupancy. Restaurants up and down the St. Law-rence River have extensive wait times and gas docks have a regular flow of boats alongside. And the night deposit box at the bank? It continues fill up with green. It is sure to be an exciting span of 10 days in Clayton and if you’ve never made the trip, it’s well worth considering. This great little river community is ready to welcome you, shake your hand and say hello, or even make room for you at their table in that crowded restaurant. Plus, the stories to be told are endless.
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MICHAEL J. FOLSOM is director of marketing and communications for the Antique Boat Museum in Clayton. Michael grew up visiting the Thousand Islands in Cape Vincent at his grandmother’s camp. He is the creator and organizer of the annual Clayton waterfront event Sailing Seaway Clayton/Seaway Splash. He also runs the blog The Ship-Watcher. He and his wife, Christie, their daughter, Lucy, and dogs Polly and Franklin spend summers in Clayton. Contact him at [email protected].
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NNY LIFE
BY KATIE STOKES
A challenging journey to enjoy the simplest of foods
CAN YOU THINK OF SOMETHING you learned in life that first obliterated, then completely reassembled your world-view in a brand new way so that you always, from that point on, saw things differently? My understanding of food was perma-nently altered during my son’s first two years of life with a food intolerance called FPIES, short for Food Protein Induced Enterocolitis Syndrome. When “Hunk” was just three months old, I gave him a bottle of soy formula that made him so violently ill, he nearly went into shock. Because the doctors thought he just had a stomach virus, it took two more episodes of severe vomit-ing several days apart, two hours after drinking the formula, before I figured out the connection. Hunk was a breastfed baby, but I had
given him the formula in an effort to combat the colic that had plagued him throughout his first few months. It’s been suggested that colic and reflux may be caused by a baby’s intolerances to certain proteins. Sometimes finding and eliminat-ing the culprit can make a colicky baby more comfortable. Since no one could figure out why my son would react so extremely to the formula — FPIES is exceptionally rare, and most doctors have still never heard of it — I decided I had to figure out how to keep him healthy by al-tering my diet and eliminating most of the top allergens in the typical American diet: soy, dairy, gluten, nuts, corn, and eggs. That’s how my relationship with food
changed forever. Before, when I had hummus, it was out of a container labeled “Hummus.” But when it came time for me to break down the exact things I was eating for my baby’s sake, everything changed. I was confronted suddenly with the challenge of really considering a food’s benefit, right down to the types of proteins is contained. Everything that passed my lips wasn’t just a choice I was making for myself. What I was doing could directly affect my child in a really negative way. It didn’t take long before label-reading became an instinct. It wasn’t just hummus anymore — I was eating chickpeas, tahini (made of sesame seeds and oil), garlic and whatever other proprietary ingredients make your average hummus a market-able product. Forget satisfying cravings, impulse snacking, or even eating for plea-
sure. I had to learn how to use food as a simple tool that made me healthy enough to care for my family. Food introductions for my son were also rife with doubt and fear. Because FPIES children often suffer from “mini reactions” to a vast array of foods, we introduced solid food into his diet one simple food at a time, then waited a week to see if anything changed. To ensure that his basic nutrition requirements were being met safely, we also regularly visited an allergist and a certified dietitian. Each new food was carefully researched and its benefits were weighed over other foods that might have given him more nutri-tive bang for his buck. We gave him extra
I know what it’s like not to be able to eat whatever you want. I also learned that the
world of food expands well beyond the horizons of a grocery store’s shelves.
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KATIE STOKES is an Oklahoma native who has called Northern New York home for more than a decade. She is a freelance writer and blogger and the mother of two children, Diva and Hunk. She and her husband are raising their children in Hounsfield. Visit her blog at www.NNYLife.com. Her column appears in every issue of NNY Living.
virgin olive oil before he ever had sweet potatoes to see if we could enhance his eating experience (and add in fat) by fry-ing things like green bananas and green beans, both safe foods. The cupcakes I made him for his first birthday were gluten, dairy, soy, egg and nut-free. They were made of buckwheat, gluten-free oatmeal, brown rice flour, vanilla rice milk, palm oil, pulverized organic sugar (powdered sugar often has corn starch), baking soda, and xantham gum. I spent three months introducing those ingredients into his diet one at a time. The cupcakes looked, smelled, and even tasted like “real” cupcakes and my son was none the wiser. We were lucky. After a little more than two years of adding foods into my son’s diet one at a time while we watched him for symptoms of a full or mini-FPIES reaction, he is now able to eat anything he likes, with just a few minor exceptions. After wondering briefly if my son would even be able to have birthday cake, and chatting on Internet FPIES forums with moms whose children never will, I won’t look at food the same way again. No one knows why, but more children now than ever suffer from severe and even deadly food allergies and intoler-ances. There are some adults who have never found a safe food (Google EGID, or eosinophilic gastrointestinal disorders), and they get all their nourishment from special elemental formulas with proteins that are “pre-digested.” Based on our experience, I know what it’s like not to be able to eat whatever you want. I also learned that the world of food expands well beyond the horizons of a grocery store’s shelves. Why buy a prod-uct — a granola bar, for instance — with 20 ingredients, when I know I can make them on my own with just five? I learned there is a mysterious relationship between food allergies and intolerances and gut bacteria that is only now beginning to be deciphered through careful research. But most of all, I learned how to enjoy the simplest of foods. I now take as much pleasure from a ripe piece of fruit as I used to take from a piece of birthday cake. Even a strawberry is too dangerous a food for some, and I will never again discount the freedom to enjoy one freely.
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GWELLNESS
Learn to find your inner peace
BY MICHELLE L. GRAHAM
Incorporate yoga and unlock energy you never knew you had
Yoga can bring more than just a challenging physical workout. It can easily clam your mind, body and spirit and take your workout or your life in a direction you ever dreamed possible.
MAKING AND KEEPING AN EXERCISE program can be challenging. I am con-stantly revising and re-working programs for Y members. One key is to direct indi-viduals to keep their routine interesting and diverse. Many people with whom I work think that a great exercise routine has to be all hard core. This could not be farther from the truth. Finding a wonder-ful balance to exercise and life is critical. I have often recommended incorporat-ing yoga into an exercise routine. Truly the health benefits are amazing. Accord-ing to the American Association of Yoga, the term yoga means “to join or yoke together.” The collaboration of joining the body and mind can very be harmonious. The building blocks of yoga incorpo-rate meditation, breathing and exercise. There are many types and styles of yoga.
Finding the right discipline for you is the challenging part. Some of the more popular disciplines of yoga include but are not limited to Hatha, Bikram, Ashtanga, Restorative and Vin-yasa. Each have great benefits. So many practices so little time. HATHA YOGA is a popular style that teaches a variety of different postures. A class considered Hatha is generally a gen-tle and slow type of yoga. It is perhaps a perfect beginning for anyone just starting out and wanting to learn the basics. After participating in such a class you may find that you are more flexible and relaxed. BIKRAM YOGA is more structured as it
follows a very specific sequence of some 26 poses. This type of yoga is very popu-lar. Be prepared to sweat in this discipline. This format takes place in a heated envi-ronment of 105 degrees with 40 percent humidity. It might not be the right style for just anyone, especially those with specific health conditions or concerns. ASHTANGA YOGA is based on ancient yoga teachings and is often referred to as “power yoga.” It is a more physically demanding style of yoga and incorporates constant movement. Many athletes or former athletes enjoy the intensity of this discipline the most because of the physi-cal nature of this style of yoga. RESTORATIVE YOGA is a terrific way to way to relax and calm the mind. Espe-cially after a busy workday or week. Restorative classes use props like bolsters,
blankets, and blocks to assist the body through a series of poses. In this practice, poses are often held for a period of time. Still, the focus remains on connecting the mind and the body. Many of the poses in restorative yoga also focus on breath work and poses in the lying position. VINYASA YOGA or “flow” classes are known for their fluid, movement. In Vin-yasa yoga every class is different. Teachers choreograph their classes to easily transi-tion from pose to pose and because no two instructors are exactly the same, each class is different. If you like to move this is the style for you. The benefits of yoga can include im-
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proved posture and flexibility. Of course these seem obvious but did you know that participation in yoga can decrease stress, decrease pain, improve heart func-tion and decrease blood pressure? It can also release toxins from the body. Yoga can improve strength, balance, muscle tone and enhance endurance. A great quality of the practice of yoga is that it may help fight depression in some indi-viduals as well. There are so many thera-peutic qualities with yoga. The emphasis on the mind, body and spirit can enhance many systems. Yoga is not for everyone but for most people it can be safe. Some of the most common injuries from yoga are often self-induced. Finding a good instructor is another key. They can modify move-ments or postures and help guide a new participant based on their own fitness level and health issues. Some of the contraindications for yoga are epilepsy, severe mental disorders, organic heart disease, cancerous tumors, blood disorders, infections of the muscu-loskeletal system, severe spinal injuries and recent head injuries. Before you begin any exercise program you should speak with your physician to discuss if yoga is the right exercise for you and your health. Of course I have only scratched the sur-face of yoga. If you are looking for a class to try you might want to consider check-ing out Satyana Yoga Studio in Water-town’s the Paddock Arcade or the Kripalu Yoga Center in Adams Center. Both are very well established studios and have great reputations. The YMCA also offers wonderful yoga classes at the downtown and fairgrounds branches. I have taken yoga classes through the years and I always love the feeling of quieting my mind while achieving a sense of calm. There are many ways to integrate yoga into your life. Besides a class, you could buy a video use a yoga app on your smartphone or tablet. Active participation in a class from a knowledgeable instructor is the best first step. You may find that yoga can bring more than just a challenging physical work-out. It can easily calm your mind, body and spirit and take your workout or your life in a direction you never dreamed possible.
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MICHELLE L. GRAHAM, MS, is wellness direc-tor for Watertown’s Downtown YMCA. Contact her at [email protected]. Her column appears in every issue.
Clockwise from top: Residents and tourists stroll along Skaneateles’ pier for the best view of antique boats during Skaneateles’ annual Antique and Classic Boat Show. (Thomas J. Grant photo) Lakeside apartments as seen from Skaneateles Lake. Polo players prepare for a match at the Skaneateles Polo Club field on Andrews Road. Built as a stagecoach stop in 1807, the Sherwood Inn serves as a favorite resting place for travelers and locals. Downtown Skaneateles shops welcome patrons from near and far. (Matthew Conheady photo, NYHistoric.com)
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36 HOURS
TEXT BY GRACE E. JOHNSTON | NNY LIVING
Finger Lake one of the purest in North America
Summer fun in Skaneateles
SKANEATELES (SKAN-EE-ATLAS) IS an Iroquois word meaning long lake. And it is just that, a 16-mile stretch of one of the purest and most beautiful lakes in North America. One feels a sense of belonging here, whether it’s to escape for a weekend or to stay for the season. The village is a beautifully petite and storybook “walking village” built directly on the north shore of pristine Skaneateles Lake on the eastern edge of New York’s Finger Lakes region, about 20 miles south-west of Syracuse. It is a scenic village with quaint, tree-lined streets, 19th century homes, alluring antique shops, boutiques, art galleries and enticing restaurants. Skaneateles and the Finger Lakes region are well known as a four-season destina-tion and provide an abundance of attrac-tions and activities throughout the year for guests of all ages, including seasonal festivals, vineyard and wine tasting tours, boating, polo, hiking, and spa retreats. On the lakefront are a picturesque gazebo and a long pier that juts out into the water. Elegant homes line the east and west banks of the lake leading south from Skaneateles. The best way to enjoy the lake is to do as locals do: Plunge into it. Lake activities abound.
And if you’re looking for the tasty delicacies, you won’t have to travel far. Skaneateles offers some of the greatest gastronomy in the area, whether you crave breakfast, lunch, dinner or a snack. Follow your taste buds and enjoy a plethora of local classics.
FRIDAY 1 P.M., EXPERIENCE HISTORY THROUGH ART You don’t need to plan extravagant trips to the world’s most famous cultural centers or flea markets to satisfy your artistic curi-osities. Known for some of the most unique and award-winning artistries around, neither the village of Skaneateles nor the broader Finger Lakes region will disappoint. Begin your arts exploration with a stop at the John D. Barrow Art Gallery, which contains 268 paintings highlighting the local community in the mid- to late-1800s. Don’t forget to grab a light lunch at Skaneateles Bakery before heading to the gallery. It’s a new version of an old staple and you’ll want to fill up on its yummy sustenance. From scones to grilled gruyere sandwiches, you’ll not only eat well, but be welcomed like a “regular.” www.barrowgallery.org www.skaneatelesbakery.com
2 P.M., LEARN TO SAIL Sailing is perhaps the most environmen-tally connected and responsible of any recreational activity. Not only are its par-ticipants out in nature, but nature impacts every aspect of the sport. In all ways and on all days, sailing provides a connection to nature that is complete and harmonious. Skaneateles Sailing Club offers learn-to-sail lessons to individuals or small groups on weekdays, evenings, and weekends. www.skansailclub.com
4:30 P.M., COOL START. DELIGHTFUL FINISH Visit Anyela’s Vineyard for an afternoon respite. Anyela’s is the only public winery in Skaneateles. The story of Anyela’s Vineyards began three generations ago in Eastern Europe and continues on the hillside high above Skaneateles Lake. The Nocek family combines its viticultural experience with the cooler climate patterns and fertile soil to grow select grapes. Taste many of their wines and choose one to sit on the patio or in front of the fireplace to enjoy. But save room for dinner, you’re going to need it. www.anyelasvineyards.com
6 P.M., DINNER AT ROSALIE’S Endorsed by former President Bill
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Clinton and sportscaster Bob Costas, Rosalie’s Cucina is a must for any gour-met, serving up a wide array of luscious authentic Tuscan dishes. Be sure to make a reservation before you arrive. www.rosaliescucina.com
8:30 P.M., TAKE IN THE NEWEST, OLDEST PUB IN TOWN The LakeHouse Pub with its handsome interior is well suited to the charm of its surroundings. The Pub has the look and feel of a neighborhood establishment with its focal point — a large copper-topped bar — serving up a wide array of local brews. www.lakehousepub.com
10 P.M., BED DOWN IN HISTORY Built as a stagecoach stop in 1807, the Sherwood Inn has been a favorite resting place for travelers and locals for more than two centuries. The Inn has been meticulously restored to the beauty of a bygone era with four fireplaces, pegged wood floors, antique furniture and fine wood detailing to create a relaxing har-mony away from every day cares. www.thesherwoodinn.com
SATURDAY 9 A.M., CRUISE U.S. MAIL HISTORY Enjoy a scenic U.S. Mail Boat Cruise on
Skaneateles Lake. Mail has been deliv-ered by boat on Skaneateles Lake since steam-powered boats were on the water in the 1800s, except during the two world wars. Enjoy a narrated history of the lake and its landmarks aboard the Barbara S. Wiles, a 36-passenger mahogany ves-sel first launched in 1937 and one of the few U.S. Mail Boats still in operation. Estimated cruise time is three hours and includes a box lunch. www.midlakesnav.com
1 P.M., INDULGE IN RELAXATION Situated on 12 acres in the storybook village, Mirbeau Inn & Spa is a 34-room spa resort that combines the amenities of a French country inn, a world-class spa and nationally acclaimed fine dining, all with the elegant comforts and residential feel of a wine country estate. The inn and spa buildings are clustered around sump-tuous Monet pond gardens. The exterior architecture, interior décor and landscape design are reminiscent of a Provencal French Country Estate. Mirbeau Inn & Spa was designed to evoke the warmth and comfort of a private French wine country estate to give guests the feeling that they’ve truly “gotten away” even if they’re just a few miles from home. www.mirbeau.com/skaneateles
4 P.M., TAKE A WALK THROUGH LOCAL HISTORY The heart of Central New York is home to endless historical gems. Skaneateles and its surrounding areas offer endless op-portunities for exploration, ranging from turn-of-the-century architecture to stops along the Underground Railroad. Enjoy a scenic walk among historic properties in and about the area. All are listed on the National Register of Historic Places. The first four are within walking distance of the village center: Skaneateles Historic District, Reuel E. Smith House, James and Lydia Canning Fuller House and Hazelhurst. Estimated touring time, 1.5 hours. www.nps.gov/nr
6 P.M., TAKE A ROMANTIC DINNER CRUISE End your day with a Midlakes Dinner cruise as the sun sets over Skaneateles Lake. Included in the Romance package are a private table for two, flowers and wine. All which are yours to take with a note to your sweetheart, too. www.midlakesnav.com
SUNDAY 9 A.M., GUPPY FALLS Take a short morning drive to the Ska-neateles Conservation Area and hike to
Open Wednesday - Monday - Dinner 5-10pm - Lunch Noon - 4pm - Breakfast Thursday - Sunday 8am - Closed Tuesdays
F ine D ining
315 • 686 • 3663 - 507 Riverside Dr., Clayton, NY 13624
Indoor and Outdoor Seating Outside Patio Bar Open Late!
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n GRACE E. JOHNSTON is a staff writer and editorial assistant for NNY magazines. Contact her at [email protected] or 661-2381.
Guppy Falls, a 20-foot high waterfall that slopes over slippery shale that is perfect for the nature photo lover. From Skaneateles, follow New Seneca Turnpike, route 41 for 1.5 miles to the intersection of Gully Road. Turn left on Gully Road and follow for a mile until you see the turn-off on the left. Tens of miles of trails are prime for hunting, fish-ing, camping and, in the winter, cross-country skiing. www.nyfalls.com/waterfalls/guppy-falls
1 P.M., SEE A POLO MATCH In addition to hosting home matches on Sunday afternoons in July and August at the polo field, 783 Andrews Road, the Skaneateles Polo Club plays in leagues and tournaments in Lake Worth, Fla., and Aiken, S.C., during the rest of the year. The club continues to involve newcomers in the sport, and plays benefit games for local charities. Match admission is $2 per car, making an afternoon of Skaneateles polo one of the most extraordinary cul-tural values in Central New York. Find the club on Facebook. The Skaneateles Chamber of Commerce also posts updates on matches to its site. www.facebook.com/pages/Skaneateles- Polo-Club; www.skaneateles.com
5 P.M., RENT A BOAT Be adventurous and explore Skaneateles Lake on your own. The Sailboat Shop offers rentals of sailboats, canoes, kayaks, pontoon boats, and power boats by the day or week. Each rental comes with all the requisite safety equipment. Power and pontoon boats come fully fueled and, for an additional charge, the boats can be stocked with food or drinks of your choice. www.thesailboatshop.com
GETTING THERE From most points north, take Interstate 81 south to Camillus. Take exit 22-23B on the left for I-81 south toward I-690 west/Carousel Center Drive. Take exit 23B to-ward Carousel Center Drive. Take a slight left toward Bear Street west then turn right onto Bear Street west and take the ramp onto I-690 west. Take exit 6 to merge onto NY-695 south toward Auburn/NY-5 west. Turn right to stay on NY-5 west then turn left onto NY-321 south. Follow to T with East Genesee Street in Skaneateles.
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We asked NNY Living readers to share their picks of the best of
everything that Northern New York has to offer in the sum-mer season. Hundreds of you responded, packing our Best of NNY ballots with more than 400 selections for best NNY la-ser and skin treatment, fitness, ice cream, local wine, craft beer, burger, farmers market, farm stand, weekend getaway, park, fireworks, day hike, and much more in 25 categories. On the pages that follow, are the best of your best: the 331 winners of our first NNY Living Best of NNY Summer Readers’ Choice Awards.
BODY & SOUL
BEST MANICURE / PEDICURERiver Day Spa and Salon Clayton, 285-5048 facebook.com/River DaySpaSalon
The Body ShopPotsdam, 262-0482bodyshopfitnessandsalon.com
Marcy Day Spa & SalonWatertown, 782-4920marcyspa.com
Lee NailsWatertown, 782-2220bestleenails.com
Nails Lovida Watertown, 788-0482 Facebook.com
Studio 162Massena, 705-0020 studio-162.com
Elements Day SpaLowville, 376-0102 elementsdayspaandsalon.com
Glow Skincare and SpaCanton, 379-1080glowspa.org
Hair ExpressOgdensburg, 393-4177 hairexpress34.com
Nice NailsWatertown, 785-9341
BEST LASER/SKIN TREATMENTCosmetic & Laser Medispa at Center for SightWatertown, 523-4503 comseticandlaser medispa.com
Simply You Wellness SpaMassena, 769-9319 simplyyouspa.com
River Day Spa and SalonClayton, 285-5048, facebook.com/RiverDaySpaSalon
Glow Skincare and Spa Canton, 379-1080glowspa.org
BEST DAY SPAA New Attitude Salon & SpaWatertown, 788-2639 anewattitudewny.com
Simply You Wellness SpaMassena, 769-9319 simplyyouspa.com
The Body Shop Potsdam, 262-0482 bodyshopfitnessandsalon.com
Marcy Day Spa & SalonWatertown, 782-4920 marcyspa.com
Studio 162Massena, 705-0020studio-162.com
Mint Julep Spa and Salon / Curled SalonWatertown, 788-1805 curledsalon.com
Jody Wallace Soulspa Healing Arts StudioPierrepont, 386-3725jodywallace.amtamembers.com
The Ritz,Watertown, 782-5170 theritzdayspa.com
Harmony Day SpaWatertown, 777-4215 relaxingharmony.com
River Day Spa and SalonClayton, 285-5048 facebook.com/RiverDaySpaSalon
Hair VogueLowville, 376-3551 hairvoguesalonandspa.com
Urban Nature SpaWatertown, 681-6054 urbannaturespa.com
Glow Skincare and Spa Canton, 379-1080 glowspa.org
Mirror Lake InnLake Placid, 1- (518) 302-3010 mirrorlakeinn.com/spa-sevices
Sassy’s Salon and SpaWatertown, 786-1880 sassyshairandnailsalon.com
BEST YOGA STUDIO / ALTERNATIVE HEALTHThe Mustard SeedWatertown, 788-2463 mustardseed naturalmarket.com
Satyana YogaWatertown, 783-0588 satyanayoga.com
Lori Gooding AcupunctureWatertown, 405-2323 acupunctureinwatertown.com
Dingman ChiropracticWatertown, 788-0804 drdingman.com
New Heights ReikiLowville, 681-1637 facebook.com/NewHeightsReiki
Open Sky Wellness centerWatertown, 376-2256 openskycenter.com/healthyliving
Adam French AcupunctureWatertown, 785-9588 adamfrenchlac.com
Light Touch AcupunctureWatertown, 769-7610 lighttouchacupuncture.com
River WellnessClayton, 767-7391 riverwellness.net
NNY MassageWatertown, 778-9221 nnymassage.com
Family Chiropractic CareWatertown, 782-3138 watertownchiropractors.com
BEST FITNESSCold Blooded Cross FitWatertown, 486-1294 coldbloodedcrossfit.com
SUNY Potsdam Fitness CenterPotsdam, 267-2000potsdam.edu/athletics/fitnesscenter
YMCAWatertown, 782-3100watertownymca.org
Planet FitnessWatertown, 661-6366planetfitness.com
Page FitnessWatertown, 786-8032 pagefitness.com
Jefferson Fitness Center atJefferson Community College Watertown, 786-2200 sunyjefferson.edu
Thousand Island Fitness CenterAlexandria Bay, 482-2845 thousandislandfitnesscenter.samsbiz.com
CurvesLowville, 376-4777 lowvillecurves.com
NOTE: Telephone numbers are all in the 315 area code unless otherwise noted. Businesses not listed with a Web address can be found on Facebook by searching for the business name and location.
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Lake Ontario PilatesSackets Harbor, 1- (901) 482-8777 lakeontariopilates.com
Viking FitnessClayton, 955-5016Facebook.com
Henderson Harbor Water SportsHenderson Harbor, 938-7240 hendersonharboryc.com
River YogaClayton, 523-0627 riveryoga.net
Tarbell PilatesHogansburg, 842-0141 tarbellpilates.com
Star Spangled Cross FitWatertown, 778-3423 starspangledcrossfit.com
Northern Physical TherapyClayton, Ogdensburg, Leray 686-1757, nptny.com
DINING & DRINK
BEST OUTDOOR DININGTin Pan GalleySackets Harbor, 646-3812 tinpangalley.com
Bella’sClayton, 686-2341bellasonlinenow.com
Maxfield’sPotsdam, 265-3796 facebook.com/MaxfieldsPotsdam
The BoathouseSackets Harbor, 646-2092 thesacketsboathouse.com
Sackets Harbor Brew PubSackets Harbor, 646-2739 sacketsharborbrewpub.com
ChannelsideClayton, 686-2940 channelside.com
Cavallario’s Top of the BayAlexandria Bay, 482-4968 cavallariostopofthebay.com
BEST ICE CREAM Jodi’s Dairy BarBrownville782-0322
Twin LeafHogansburg, 1- (518) 358-9012twinleafstores.com
Chilly DelightPotsdam, 265-3713 facebook.com/chillydelight
The Gal’s PlaceAlexandria Bay, 804-6415 thegalsplace.com
Scoopuccino’sPotsdam, 268-8780 scoopuccinos.com
Pennock’sSackets Harbor, 646-2409
Yo-Johnny Frozen YogurtWatertown, 788-0130yo-johnny.com
Frosty’sWatertown, 782-7811
Custard CottageGouverneur, 287-2010
Lickity SplitDexter, 727-0959facebook.com/liketysplitice creamshoppe
Saturdays, Sundaes and MoreSackets Harbor, 783-9641
Wimpy’s Ice Cream ShopThree Mile Bay
Ben and Jilly’s Cool CrazeWatertown Facebook.com
Castle Ice CreamClayton, 686-2753Facebook.com
Stewart’s ShopsLocations throughout NNY stewartsshops.com
The CowlickWatertown, 785-9948, Facebook.com
Treats and TiquesNatural Bridge
Good Ol’ Wishy’sCroghan, 346-6728Facebook.com
Roxie’s Road CaféCarthage
Cold Stone CreameryWatertown, 681-4548 coldstonecreamery.com
The ScoopClayton, 686-3676 facebook.com/TheScoopClayton
Martha’s Dandee CreamQueensbury, 1- (518) 793-0372 marthasicecream.com
Family Ice CreamLowville, 376-7511 Facebook.com
Philly FuelsPhiladelphia, 642-5562Facebook.com
Byrne DiaryLocations throughout NNYByrnedairy.com
Duck Out Ice CreamChaumont, 649-2535Facebook.com
J&B Ice CreamCarthage, 519-1377Facebook.com
Big Mama’sBaldwinsville, 302-4254Facebook.com
Kooler’sWatertown, 783-4794Facebook.com
Midway Ice Cream ShopWatertown, 486-8122 Yelp.com
Trolley Ice CreamHenderson, 783-6009
M&M Ice Cream ShopAdams, 232-2614
Adrian’sGrand Island, 1- (716) 773-9242
Dairy QueenWatertown, 681-4316
BEST LOCAL WINESThe Cape WineryCape Vincent, 768-7137 tiswinetrail.com/the-cap-winery
Thousand Island’s WineryAlexandria Bay, 482-9306 thousandislandswinery.com
Coyote Moon WineryClayton, 686-5600 coyotemoonvineyards.com
Bella-Brooke WineryHammond, 375-3044 bella-brookevineyard.com
River Myst WineryOgdensburg, 713-4702rivermystwinery.net
Tug Hill WineryLowville, 376-4336 tughillvineyards.com
BEST CRAFT BEERSkewed BrewingWatertown, 788-2337 skewedbrew.com
Coyote MoonClayton, 686-5600 coyotemoonvineyards.com
OmmegangCooperstown, 1- (800) 544-1809ommegang.com
The Flashback LoungeWatertown, 775-8378 facebook.com/TheFlashback Lounge
Barkeater BreweryLowville, 376-2337 barkeaterbrewing.com
Sackets Harbor Brew PubSackets Harbor, 646-2739 sacketsharborbrewpub.com
The Hop’s SpotSackets Harbor, 646-2337 thehopsspot.com
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BEST BURGERThe Hop’s SpotSackets Harbor, 646-2337 thehopspot.com
Between the BunsPotsdam, 265-8888Betweenthebuns.com
O’Brien’sClayton, 686-1110 facebook.com/obriens.clayton.ny
Five Guys Burgers and FriesWatertown, 221-4258 fiveguys.com
Maggie’s on the RiverWatertown, 405-4239 makeitmaggies.com
The Flashback LoungeWatertown, 775-8378 facebook.com/TheFlashbackLounge
Pine Cone GrillWanakena, 848-2121 pinecone-wanakena.com
Fairgrounds InnWatertown, 782-7335colemanrestaurants.com/fairgrounds
Longway’s DinerWatertown, 782-1131 longwaysdiner.com
Jake’s Wayback BurgersWatertown, 681-4328 waybackburgers.com
TGI Friday’sWatertown, 785-5651 tgifridays.com
Jose O’Connor’sCarthage, 493-0081 joseoconnors.com
Mike’s Pig PenWatertown, 681-4027mikespigpen.com
Sackets Harbor Brew PubSackets Harbor, 646-2752sacketsharborbrewpub.com
The Ole SmokehouseMadrid, 322-4125 olesmokehouse.com
Johnny D’s RestaurantWatertown, 782-6108Facebook.com
Coleman’s CornerWatertown, 782-6688 colemansresturants.com
Ruby Tuesday Watertown, 786-2089rubytuesday.com
Kirkland’s King Eagle DinerCarthage, 519-3004 facebook.com/KKEDCarthageNY
Blue HeronChaumont, 649-2240 theblueheronresturant.com
Turtle Island CaféWillsboro, 1- (518) 963-7417 turtleislandcafe.com/
The Spicy Olive CaféHammond, 324-5111 facebook.com/SpicyOliveCafeLLC
Cooper’s LandingHenderson, 938-5819, cooperslandingrestaurant.com
Towpath InnTurin, 348-8122 towpathinn.com
Murray’s Old Irish InnWaddington, 388-4820
Little Sister’s InnHerrings, 486-9181 facebook.com/LittleSistersInnAtHerrings
Tj’s BBQ, Lowville, 874-4034 tjs-bbq.com
The CrescentChaumont, 649-3622 facebook.com/TheCrescentRest
The Barley PubBelleville, 846-5885Facebook.com
Cavallario’s CucinaWatertown, 788-9744 cavallarios.com
RiverviewBrasher Falls, 389-4100 facebook.com/riverview barrestaurant
Rustic Golf and Country ClubPillar Point, 639-6800 rusticgolf.com
ChannelsideClayton, 686-2940thechannelside.com
Koffe KoveClayton, 686-2472
Chappy’s DinerWatertown, 782-9437
BoathouseSackets Harbor, 646-2092thesacketsboathouse.com
Coach’s CornerMassena, 769-2127coachscornernny.com
Wood Boat BreweryClayton, 686-3233
The Last Call Evans Mills, 629-4335
Riley’s on the RiverAlexandria Bay, 482-7777 rileysbytheriver.com
Savory DowntownWatertown, 788-0272savorydowntown.com
SHOPPING
BEST GARDEN CENTERSPetals n Pots GreenhouseCape Vincent654-2856potsandpetals.com
Deluke’s Garden CenterClayton, 686-4769 delukesgardencenter.com
AgwayLocations throughout NNY agway.com
Hallet’s Florist & GreenhouseAdams, 232-2000 hallettsflorist.com
Sonny’s Florist Gift & Garden CenterWatertown, 788-1130
LowesLocations throughout NNY779-0059 lowes.com
Willow Tree Florist and LandscapingPotsdam, 265-2842 willowtreefnl.com
Rhodes GreenhouseHenderson, 938-5152 rhodesgreenhouses.com
Seaway GardensWatertown, 405-1489
The Garden CenterWatertown, 788-7770
Valley GreeneryColton, 265-3437 valley-greenery.com
Colwell’s Farm Market and Garden CenterGlenfield, 376-7402 colwellsfarmmarket.com
Miller’s GreenhouseLisbon, 393-0374 millersgreenhouses.com
Guignard’s GreenhouseLowville, 376-3327 localharvest.org
BEST SPORTS AND / OR OUTDOOR GOODSDick’s Sporting GoodsWatertown, 786-8681 dickssportinggoods.com
Olympia SportsOswego, 342-3746 olympiasports.com
Wear on EarthPotsdam, 265-3178 facebook.com/WearOnEarth
Gander MountainWatertown, 779-1200 gandermountains.com
Herb Phillipson’sWatertown, 786-9900 herbphillpsons.com
Basic OutdoorsStar Lake, 848-4096 facebook.com/BasicOutdoors
Black River Adventurer’s ShopWatertown, 786-8800 blackriveradventures.com
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Cold Blooded Cross FitWatertown, 486-1294 coldbloodedcrossfit.com
BEST SEASONAL BOUTIQUESPorch and Paddle Cottage ShopClayton, 686-3148 porchandpaddle.com
FreightersLake Placid1- (518) 837-5102
Season’s Specialty GiftsMassena, 764-7671 seasons-gifts.com
Karla’s Christmas ShoppeClayton, 686-1906 karlaschristmasshoppe.com
Bev & Co.Sackets Harbor, 646-7083 bevandco.com
Eagle ShoppeClayton, 686-3413
Little River FudgeAlexandria Bay, 482-2188 lilriverfudge.com
Hilda’s PlaceClayton, 686-4211
Park AntiquesWellesley Island, 778-2400 wellesleyisland.net
Marguerite’s Cranberry EmporiumLowville, 376-4411 mcegifts.com
Finley’s ClosetClayton, 783-1017 facebook.com/FinleysCloset
Linda Gibbs HandmadeWatertown, 783-4250 lindagibbshandmade.etsy.com
Tea ThymeSackets Harbor, 646-3416 handmaidensgarden.com
Corbin’s River HeritageClayton, 686-2275 facebook.com/CorbinsRiverHeritage
BEST FARMER’S MARKETSGWNC Farm & Craft MarketWatertown, 788-4400 watertownmarket.com
Canton Farmer’s MarketCantoncantonfarmersmarket.org
Potsdam Farmers MarketPotsdam, 1- (716) 725-7782thepotsdamfarmersmarket.org
Cape Vincent Farmers MarketCape Vincent, 654-2481capevincent.org
Carthage Farmers MarketCarthage, 493-3590 carthageny.info
Central New York Regional Market AuthoritySyracuse, 422-8647, cnyrma.com
Lowville Farmers MarketLowville, 804-6410
facebook.com/Lowville FarmersMarket
Chaumont Farmers MarketChaumont, 783-5649farmersmarkettown.com/ ChaumontNewYorkFarmersMarket
Clayton Farmers MarketClayton, 686-37711000islands-clayton.com
BEST FARM STANDAmish Roadside Farm StandDepauville
Martin’s Farm StandPotsdam, 265-1246 martinsfarmstand.locallygrown.net
Old McDonald’s Farm CornSackets Harbor, 583-5737oldmcdonaldhasafarm.com
The North Country StorePhiladelphia, 642-0646 ncsbulkfoods.com
Noble FarmCanton, 854-1853 gardenshare.org/content/noble-farm
Colwell’sGlenfield, 376-7402colwellsfarmmarket.com
Behling’s Spookhill FarmAdams Center, 583-3550facebook.com/behlingspookhillfarms
Little m FarmsWatertown, 788-2966 Facebook.com
Best by FarrEvans Mills, 629-4801 facebook.com/BestByFarr
Wyn-De-Elm FarmWatertown, 489-9615 facebook.com/wyndeelmfarm
Black River Valley FarmsCarthage, 493-0559Facebook.com
North Branch FarmsHenderson, 523-0760 northbranchfarms.com
Beartown FarmsAntwerp, 287-9188 beartownfarm.com
Overton’s Farm StandAdams
FAMILY & KIDS
BEST PUBLIC SWIM SPOTWestcott’s Beach State ParkHenderson, 938-5083 nysparks.com/parks
Robert G. Wehle State ParkHenderson, 938-5302nysparks.com/parks
Westcott’s Beach State ParkHenderson, 938-5083 nysparks.com/parks
Postwood ParksPotsdam, 265-4030 vi.potsdam.ny.us
Black PondEllisburg, (518)-891-0235 dec.ny.gov/outdoor
Robert Moses State ParkMassena, 769-8663 nysparks.com/parks
Southwick’s Beach State ParkHenderson, 846-5338 nysparks.com/parks
Keewaydin State ParkAlexandria Bay, 482-3331 nysparks.com/parks
Cedar Point State ParkCape Vincent, 654-2522 nysparks.com/parks
Long Point State ParkChaumont Bay, 649-5258nysparks.com/parks
Village DocksClayton, 686-5552 villageofclayton.org
North Elementary PoolWatertown 785-3750watertown-ny.gov
BEST SUMMER MUSIC SCENE
Concerts on the WaterfrontSackets Harbor, 646-2321 sacketsharborbattlefield.org
Grassroots FestivalTrumansburg, 1- (607) 387-5098Grassrootsfest.org
Norwood Village Green Concert SeriesNorwood, 353-2437nvgcs.org
Blues on the BayAlexandria Bay, 482-9531visitalexbay.org
New York State FairSyracuse, 487-7711 nysfair.org/concerts
Wine DownLowville, 376-4336 tughillvineyards.com
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DPAO Summer Concert Series Watertown, 782-0044dpao.org/concerts.htm
Armory SquareSyracuse armorysquareofsyracuse.com
Clayton Opera HouseClayton, 686-2200 claytonoperahouse.com
Wolfe Island Music FestivalWolfe Islandwolfeislandmusicfestival.com
Tin Pan GalleySackets Harbor, 646-3812 tinpangalley.com
Indian SummerfestChaumont, 408-7405facebook.com/IndianSummerfest
BEST FIREWORKS(Independence Day Celebrations)
North Country Arts Council Concert in the Parknnyart.org
Village of Claytontownofclayton.com
Village of Sackets Harbor sacketsharborny.com
Village of Alexandria Bayvisitalexbay.org
Village of Norwoodnorwoodny.org
Star Lake Fire Department Star Lake Facebook.com
Village of Carthagecarthageny.info
(Fireworks at Local Festivals and Events)Lewis County Fair Lowvillelewiscountyfair.org
Can-Am Festival Sackets Harbor canamfestival.com
French Festival Cape Vincent capevincent.org
Oswego Harborfest Oswegooswegoharborfest.com
Lisbon Homecoming Lisbon, 393-5988lisbonny.net/Homecoming.htm
Higley Association Ice Cream Social & FireworksColton higleyflow.com
BEST SUMMER FESTIVALFrench FestivalCape Vincent (July) capevincent.org/ frenchfestival.asp
Waddington HomecomingWaddington (August)waddingtonny.com
Black River Fall FestivalWatertown (September)publicsquare.com
Potsdam Summer FestivalPotsdam (July)northcountryguide.com
Seaway SplashClayton (June) sailingseawayclayton.com
Can-Am FestivalSackets Harbor (July)canamfestival.com
Thunder in the BayAlexandria Bay (June) visitalexbay.org
Fort Drum RiverfestAlexandria Bay (June) drummwr.com
Woodsmen’s Field DaysBoonville (August) starinfo.com/woodsmen
Bill Johnston’s Pirate DaysAlexandria Bay (August) visitalexbay.org
Antique Boat Museum Antique Boat Show & AuctionClayton (August)686-4104, abm.org
Colton Country DaysColton, (July)facebook.com/ColtonCountryDay
Stone Mills Arts & Craft FairLa Fargeville (August)stonemillsmuseum.org
moe.downTurin (August)moedown.com
Cream Cheese FestivalLowville (September)creamcheesefestival.com
Made in New York FestivalSackets Harbor (July)madeinnny.com
Tri-Town Summer FestivalBrasher Falls (August)tritownsummerfestival.com
West Potsdam Field Day & Demolition DerbyPotsdam (July)244-5700
Indian Summer FestivalChaumont (September)facebook.com/IndianSummerfest
BEST DAY HIKERobert Moses State Park Nature CenterMassena, 769-8663 nysparks.com/parks
Wellesley Island State ParkFineview, 482-2722 nysparks.com/parks
Stone Valley TrailColton, 262-3175 adklaurentian.org
Black River TrailWatertown, 785-7775
Indian River Lakes ConservancyRedwood indianriverlakes.org
Whetstone Gulf State ParkLowville, 376-6630 nysparks.com/parks
Northville Placid TrailLake Placid, 1- (800) 395-8080nptrail.org
Grindstone Island TourClayton, 686-5345 tilandtrust.org
Chaumont BarrensChaumont, 387-3600dec.ny.gov/outdoor
Robert G. Wehle State ParkHenderson, 938-5302 nysparks.com/parks
DIVERSIONS & ACTIVITIES
BEST WEEKEND GETAWAYLake PlacidLake Placid CVB 1- (518) 523-2445lakeplacid.com
Westcott’s Beach State ParkHenderson, 938-5083 nysparks.com/parks
Enchanted Forest Water SafariOld Forge, 369-6145 watersafari.com
Great EscapeQueensbury, 1- (518) 792-3500 sixflags.com/greatescape
City of RochesterVisit Rochester Tourism, 279-8300 visitrochester.com
Thousand IslandsAlexandria Bay Chamber of Commerce, 482-9531visitalexbay.org
Niagara FallsNiagara USA Tourism Council, 1- (716) 282-8992 niagara-usa.com
Antique Boat MuseumClayton, 686-4104 abm.org
Adirondack Mountains Adirondack Regional Tourism Council, 1- (518) 846-8016visitadirondacks.com
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Alexandria BayAlexandria Bay Chamber of Commerce, 482-9531 visitalexbay.org
Skaneateles LakeSkaneateles Area Chamber of Commerce, 685-0552 skaneateles.com
Cooperstown Cooperstown / Otsego County Tourism, 322-4046thisiscooperstown.com
Blake CampgroundsSouth Colton, 262-2640 visitadirondacks.com/camping/blake-mcneil-campground
Lake Clear Lodge & RetreatLake Clear, (518) 891-1489 lodgeonlakeclear.com
BEST PLAYGROUND / PUBLIC PARKThompson ParkWatertown, 785-7775watertown-ny.gov
Kid’s KingdomOgdensburg, 393-1980 ny-ogdensburg.civicplus.com
Enchanted Forest Water SafariOld Forge, 369-6145 watersafari.com
Westcott’s BeachHenderson, 938-5083nysparks.com/parks
Wild CenterTupper Lake, (518) 359-7800 wildcenter.org
Sherman Street PlaygroundWatertown, 785-3760watertowncsd.org
Robert Moses State ParkMassena, 769-8663nysparks.com/parks
Thompson Park ZooWatertown, 782-6180 nyszoo.org
Ohio Street PlaygroundWatertown, 785-3755 watertowncsd.org
Knickerbocker Elementary PlaygroundWatertown, 785-3740 watertowncsd.org
BEST SUMMER CAMPCamp Wabasso (vote tie)Redwood, 628-5048 ccejefferson.org/ 4-h-camp-wabasso
Zoofari (vote tie)Watertown, 782-6180 nyszoo.org
Beaver CampLowville, 376-2640 beavercamp.org
UnirondackLowville, (845) 675-9001 unirondack.org
Camp Antique Boat MuseumClayton, 686-4104 abm.org
Oswegatchie Educational CenterCroghan, 346-1222 oswegatchie.org
Clayton Opera House Theatre WeekClayton, 686-2200 claytonoperahouse.com
Camp TrefoilHarrisville, 782-1890 gsnypenn.org
Camp ShilohEaton, (212) 737-8258 campshiloh.org
Henderson Harbor Watersports ProgramHenderson Harbor, 938-7240 hendersonharboryc.com
Aldersgate Camp & Retreat CenterGreig, 348-8833 aldersgateny.org
Camp GuggenheimSaranac Lake, 393-2920 dioogdensburg.org/guggenheim.html
BEST BIRTHDAY PARTY ENTERTAINMENT
Thompson Park ZooWatertown, 782-6180 nyszoo.org
Seaway Valley RentalsOgdensburg, 528-9318seawayvalleyjumpers.com/home/
Snack ShackWatertown, 955-3415snackshackfamilyfuncenter.com
Jumpin’ Fun! InflatableMassena, 842-2714jumpinfunrentals.com
Arena’s Eis House RestaurantMexico, 963-3830arenaseishouse.com
Brushstrokes by MelinaWatertown, 221-4347brushstrokesbymelina.com
Sackets Harbor AnchorSackets Harbor, 646-2040 sacketsharboranchor.com
Alexandria Bay Drive- InnAlexandria Bay, 482-3874 baydrivein.com
Time-outCastorland, 301-0001 timeoutcastorland.com
Yo Johnny’sThree locations in Watertown yo-johnny.com
BEST RAINY DAY DESTINATION
Salmon Run Mall Regal CinemasWatertown, 782-2843 regmovies.com
Antique Boat MuseumClayton, 686-4104abm.org
Destiny USASyracuse, 466-6000 destinyusa.com
Town Hall TheaterLowville, 376-2421 townhalltheatre.com
Burrville Cider MillWatertown, 788-7292 burrvillecidermill.com
Remington MuseumOgdensburg, 393-2425 fredericremington.org/
Adirondack MuseumBlue Mountain Lake, 1- (518) 512-7311 adkmuseum.org
Jefferson County Historical SocietyWatertown, 782-3491 jeffersoncountyhistory.org
Aqua ZooAlexandria Bay, 482-5771 aquazoo.com
Flower Memorial LibraryWatertown, 785-7705 flowermemoriallibrary.org
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D La ux D La ux D La ux PROPERTIES Committed to Sell Lewis County Member of the Jefferson-Lewis MLS Service Donna M. Loucks, G.R.I., C.B.R. Broker/Owner
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ARTS
VIVA HOFFMANN CLEARLY RECALLS the day she “stopped painting” like a traditional artist. It was in the 1960s, and she was work-ing with pop art sensation Andy Warhol at his New York City studio nicknamed “The Factory.” It was the heyday of the ’60s pop culture movement, and Warhol had been attracting an array of creative artists, writ-ers, actors and models to his studio. Those who worked with the famed art-ist were nicknamed “The Factory Girls” and “The Warhol Superstars,” and Ms. Hoffmann became one of them. “I was told to stop painting with the traditional brush and easel method because I was now considered performing genius,” she recalled in phone interview from her home in Palm Springs, Calif. “I bought rolls of seamless paper, tacked it on the walls.” Then she began attacking the canvas with broad strokes and no pencil drawing preparation, becoming part of Warhol’s visual art movement known as pop art. Warhol’s works were famous for combin-ing artistic expression, celebrity culture and advertisement. Ms. Hoffmann later returned to the more
traditional brush and easel method when she went outside the walls of “The Fac-tory” to paint landscapes, including several in New York City’s famed Central Park. She was born Janet Sue Hoffmann,
the oldest of nine children whose father was a Syracuse lawyer. The family spent many summers at their home on Welles-ley Island, which was sold several years ago, although there is still some property owned by the family on the island. Her family became friendly with the family of Wellesley Island home designer and builder Steven Taylor, who met Ms. Hoffmann when she was a teenager. Many years later, Mr. Taylor and his wife, Nellie, ran into Viva painting on her dock outside the family’s Wellesley Island home, and they were taken back by her paintings of the St. Lawrence River, Mr. Taylor said. “They were amazing,” he said. “Her painting style is very loose, almost impres-sionistic. I don’t know anyone who can paint the surface of water like she can.” The Taylors bought some of her paint-ings and also introduced their friends to her work as well. When she moved to California, the Taylors continued to stay in contact with Ms. Hoffmann. Mr. Taylor then decided he wanted to help promote Ms. Hoffmann’s paintings of the St. Law-rence River.
VIVA,VIVA!
TEXT BY NORAH MACHIA | PHOTOS COURTESY VIVA HOFFMANN
Former Warhol associate, ‘Factory Girl’ artist Viva Hoffmann returns to native region to showcase works at Clayton’s Thousand Islands Arts Center
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He has worked with the Thousand Islands Art Center — Home of the Hand-weaving Museum, 314 John St., Clayton, to organize an exhibit of Ms. Hoffmann’s work. There will be about 40 works on display, with 12 for sale, and the rest on loan from private owners, in an exhibit that opens to the public Friday, Aug. 1. “The Arts Center is very excited and fortunate to feature the extraordinary paintings of Viva Hoffmann this sum-mer,” said Leslie W. Rowland, executive director. “I think it’s pretty amazing that a small organization like the Thousand Islands Art Center, in a tiny but terrific market like Clayton, has the wherewithal to stage exhibitions of this caliber.” “The only way this is at all possible is because of the generosity of our members, sponsors and the community at large,” she added. An opening reception will be held from 6 to 8:30 p.m. Thursday, July 31. The show itself runs through Aug. 29, and members will be admitted free, while non-members will have a $5 admission charge. After leaving New York in the 1990s and moving to California, Ms. Hoffmann, who studied art in Paris, continued her landscape painting. She painted land-scapes in California and on Wellesley Island when she came to visit in the summer. Ms. Hoffmann developed a deep appreciation of the natural beauty and serenity of the region, which she reflects in her paintings. But she refrains from calling her work “abstract.” “I don’t consider myself an abstract impressionist,” she said. “They are so serious. I really wouldn’t put a particular description on my paintings at all.” During the 1960s, there was “a whole backlash about artists taking themselves too seriously,” she said. After joining the group of “Factory Girls,” in the mid-1960s, Warhol decided to call Ms. Hoffmann “Viva.” She acted in several of his films, including “Midnight Cowboy,” and “Play It Again Sam.” Ms. Hoffmann worked behind the scenes as well. “I typed up a lot of scripts for him,” when the newly emerging method of video art was becoming more popular, she said. Ms. Hoffmann laughs recalling her days with Warhol, noting that some of the sto-ries that had circulated about the activities at “The Factory” were a little exaggerated
at times, although he did attract a large and interesting group of eclectic artists to work with him. His work included a variety of media, such as drawing, printmaking, paint-ing, silk screening, photography, music and film. It was during the 1960s that he started to paint iconic American objects such as Campbell’s Soup cans and Coca-Cola bottles, along with celebrities such as Marilyn Monroe.
Top, artist Viva Hoffmann at work last year. Middle, the artist paints a scene along the Pacific Coast near her home in California. Right, Ms. Hoffmann painting a field of flowers in California. Opposite page, a portrait of the artist by Patsy Cummings.
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Ms. Hoffmann also traveled with Warhol when he would visit college campuses to talk about his art. When members of the audience asked ques-tions, “I would help him answer them as ridiculous and existential as possible,” she said. She recalled vividly the day she was talking on the phone from her room at the famed Chelsea Hotel on West 23rd Street when Warhol was shot at his stu-dio by a disgruntled feminist writer, who had accused him of stealing her script. “I heard the shots and it sounded like someone was cracking a whip,” she said. “I called back twice, and then hopped the subway and immediately went down there. It was pretty shocking.” Warhol survived the shooting, although news reports said he lived a more cautious life after the incident, in-cluding tightened security at his studio. He later died in 1987 in New York City. “Superstar,” a semi-autobiographical account of her life with Warhol and her days at “The Factory,” was written by Ms. Hoffmann in 1974. Ms. Hoffmann has two daughters. Her oldest is Alexandra Auder, whose father was Ms. Hoffmann’s former husband, video artist Michael Auder. Her second daughter, Gaby Hoffmann, was also born in New York City. Gaby’s father was the late Anthony Herrera, a soap op-era star known for his role as the James Steinbeck in “As the World Turns.” Viva and her daughters were featured in a New York Times Magazine article last year that described the girls being raised by their single mother in the Chelsea Hotel. Gaby Hoffmann became a child actress, and was featured in films such as “A Field of Dreams,” “Uncle Buck” and “Sleepless in Seattle.” She recently completed work in the film “Obvious Child,” and has had a reoccurring role on the television series “Girls.” Mr. Taylor said he has met both daugh-ters, and called them “lovely girls.” “Viva did a great job raising them,” he said.
n NORAH MACHIA is a freelance writer who lives in Watertown. She is a 20-plus-year veteran journalist and former Watertown Daily Times reporter. Contact her at [email protected].
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3Viva on VivaBy VIVA HOFFMANN
At 5, I was a courtroom artist because my criminal lawyer father made me draw everyone’s portraits. Then he sent me to the Everson Museum School in Syracuse because, since I finished everyone’s else’s art projects in kindergarten, the nuns decided I had talent. Then off to Marymount College in Tarrytown because I could spend junior year in Paris studying with various artists the nuns deemed acceptable until led by me, we art stu-dents absconded to the Grand Chaumiere and the Academie Julian — bastions of Impressionist bohe-mia — where we drew nude models day after day while simultaneously attending the Sorbonne. Back in Tarrytown the nuns were upset that we had no paintings of the Eiffel Tower or Notre Dame to hang on the corridor walls and we spent a semester re-tacking up the nudes the nuns kept removing. After graduation I spent some time at the Art Students’ League, worked as a model and acted in a couple of Warhol movies before being told by Paul Morrissey that painting was dead and anyway, I was a ‘performing genius’ — the irony that Andy himself was painting up a storm appar-ently not occurring to me. At a Tim Leary book signing party the vice president of Putnam Brothers asked me to write a book because he’d read an obscene satire I’d writ-ten on the Berrigan Brothers (who were from my hometown) and the draft files, (based on Lysistrata by Aristophanes) and published in ‘The Realist,’ so, in Gore Vidal’s spare bedroom in Rome I wrote the first couple chapters of “Superstar.” Meanwhile, I’d acted in a few European films, gotten married, gave birth to Alexandra, and met Christopher Isherwood who told me anybody can write a first book, the trick is to write a second. Ac-cordingly, I wrote “The Baby,” published by Knopf. I acted in a few more movies, obtained a divorce and had another baby, in that order. I put my children to work as actresses while I practiced journalism and then one day I saw someone com-ing out of Central Park with a beautiful painting of grass strapped to the Julien easel on his back. The following day I bought some canvases and headed for the park, propping the stretcher against [younger daughter] Gaby’s stroller. I was unable to use her as a ballast because she insisted on get-ting down on the grass and painting on the spare canvas so I had to buy an easel. For a while we worked side by side but her paintings were better. Nevertheless, when in 1998 I moved back up to the St. Lawrence River, Steve Taylor, an architect I knew began buying mine. When his wife, Nellie, advised that I quit writing and paint full time, al-ways eager to drop one thing and pick up another on the merest suggestion, I plunged ahead. During my second winter of frozen pipes and hauling water from holes in the ice I moved back to California, painting mainly poppy fields in the Ante-lope Valley, flame trees in Santa Monica, coreopsis at Point Dume and some beaches in Mexico.
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“Creating a restaurant is a labor of love demanding total commitment of time, energy, intellect, emotion and passion,” said Paul E. Sorgule, president of Harvest America Ventures and former executive chef at the Mirror Lake Inn, Lake Placid. Ms. Alford is his former student and she is doing just that. A local farm girl-turned executive chef and entrepreneur, she is making her culinary mark on Central and Northern New York. At just 36, Ms. Alford manages Rain-bow Shores Hotel & Restaurant in part-nership with her parents, Renee R. and Timothy C. Alford, offering beautifully prepared and highly flavorful, contempo-rary American cuisine just 100 feet from the shore of Lake Ontario.
“I put my life and passion into this,” she said. Ms. Alford refers to her youth as the best and worst of times, another truth of farm life. Growing up on the family homestead, Locust Hill Farm, Mannsville, Ms. Alford learned the value of hard work. “My mom always said: ‘It’s hard to be passionate about a paycheck, but easy to be passionate about a hard-earned dollar,’” Ms. Alford said. Her entrepreneurial spirit is undoubtedly drawn from this reality. “If I hadn’t grown up on a dairy, I prob-ably wouldn’t be like this,” she said. “It’s a completely different mindset when you’re working for yourself.” Mr. Sorgule, who now runs his own res-
taurant and culinary school consulting business, has known Ms. Alford for 16 years, first as her instructor at Paul Smith’s College, later as her executive chef at the Mirror Lake Inn and now as a consultant to her grow-ing business. At every stage he has seen her skills develop as she hones her culinary and managerial prowess. “She is meticulous to the point of being a perfectionist,” he said. Ms. Alford was the garde manger at the Mirror Lake Inn under Mr. Sorgule, where she prepared appetizers, salads and desserts.
BY GRACE E. JOHNSTON, KATIE STOKES & BOO WELLS
NNY LIVING
Passionon a plate
SOME MIGHT CALL HER UNASSUMING. NOT FOR A LACK OF CONFIDENCE, BUT NOTICABLY RESERVED, QUIET AND UNFLINCHINGLY FOCUSED. IT’S 10 A.M. ON A MID-WEEKDAY WHEN REBEKAH A. ALFORD MEETS FOR AN INTERVIEW ON THE SUN-SOAKED DECK AT HER OFF-THE-BEATEN-PATH LAKESIDE RESTAURANT. IT’S CLEAR THAT SHE DOESN’T RELISH THE SPOTLIGHT. SHE’S HUMBLE. THE BREAK FROM ROUTINE TO TALK WITH A REPORTER IS UNUSUAL. SHE’S DRIVEN. AND RESOURCEFUL. BOTH ARE TRUTHS FOR MANY PEOPLE WHO GREW UP ON A BUSY DAIRY FARM. QUALITIES MOST SUCCESSFUL FARMERS POSSES ARE THE SAME A CHEF MUST MASTER TO CONDUCT THE ORCHESTRA OF ACTIVITY IN A KITCHEN.
Culinary trained and self-taught, meet four food lovers who put a pinch of love into their dishes
Above, Rebekah A. Alford, executive chef
and co-owner of Rainbow Shores Hotel
& Restaurant, on the outdoor dining deck.
Above left, Ms. Alford puts the finishing
touches on a desert.
NORM JOHNSTON | NNY LIVING
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“Her artistic flair was on every plate,” he said. “I’d hire a farmer any day of the week,” he said fondly. Ms. Alford attended Paul Smith’s College, Brighton, from 2003 to 2006 for culinary arts and later worked at the AAA Four Diamond Mirror Lake Inn Resort & Spa, Lake Placid, and the Relais & Chateaux Lake Placid Lodge. She and her parents partnered to buy Rainbow Shores in 2010 and are now in their fifth season of operation. “It was very hard to leave Lake Placid,” she said. But this was a one-in-a-million opportunity. “The scenery alone is inspir-ing,” she said. Nestled along a dirt road off Route 3, the property opens up to a pristine view of Lake Ontario where the air is so fresh
that it’s nearly intoxicating. Coupled with dynamic sunsets, live music, white lights, drinks served in Mason jars and, of course, an incredible meal, the full experi-ence is near euphoric. Two weeks before opening the restaurant, Ms. Alford came down with appendicitis from the stress and worry of the inevitable unknowns of opening day. Yet, her focus and ambition remained impervious. “I didn’t have time for appendicitis,” she smiled. As executive chef at Rainbow Shores, Ms. Alford is still “on the line” every night; the “line” referring to the kitchen space where the cooking is done. Those who work “on the line” are “line cooks”— essential foot soldiers in any functioning restaurant. “It’s all about symmetry of motion,” Mr.
Sorgule explained. Ms. Alford is involved in every aspect of her kitchen. She is comfortable in every cooking me-dium. It began with baking Christmastime “braid” bread at 13 and has since developed into a full range of culinary dexterity. Al-though, it was not until she owned her own restaurant that she worked “on the line.” “I taught myself grilling and sataying, and learned very fast,” she smiled coyly. Through her varied work experience and education, Ms. Alford has learned to understand the science and techniques associated with the selection, preparation and serving of foods to small and large groups as well as how to develop recipes and menus, determine overall food cost, and maintain inventory control.
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“Once you own your own restaurant, it’s no longer just about the food, but also about the management,” Mr. Sorgule said. Ms. Alford takes both elements in stride. “I like it to look like a party on a plate,” she smiled. Toppings are like confetti, an accompani-ment to the entree, she explained. Fresh fruits with meats and fresh herbs are her staples, adding alluring layers of flavor to every dish. Ms. Alford has the likeness of an artist, combining irresistible colors and flavors to tantalize every sense. “I can’t deal with repetition,” she said. The restaurant offers a small core menu with a specials menu that changes daily. “Chefs do a lot of research and devel-opment,” Mr. Sorgule said. “We develop flavor memory in our subconscious as we try new foods. And just like music, there are endless combinations.” Ms. Alford thrives on creativity. “I will stay up all night and work all day to create something special and unique,” she said. As a young, single mother to a 16-year-old boy, Ms. Alford has managed to break through the ceiling of a historically male-dominated field by reason of her work ethic, eye for perfection and ambition. “She is a trailblazer and model for young women entering the field,” Mr. Sorgule said. Her secret ingredient to making it all work? “I smile a lot,” she said. “You have to have fun.”
Rev. Frederick G. Garry, Watertown Frederick G. Garry, pastor of First Pres-byterian Church, Watertown, managed the near-impossible: He found a way to make vegetables irresistible to children. “My children fight over Brussels sprout, asparagus, beets and potatoes” he said. His magical key? Roasting. “You just play with things,” he said. “It started with me wanting to make my own spaghetti sauce. And it was terrible.” That was his senior year of high school. But his cooking enterprises weren’t totally thwarted. College proved slow and dull for the Rev. Mr. Garry, so he started baking bread to chal-lenge himself and pass the time. Then when he married, his next “jag” was cheesecakes. “We were so poor that my goal became trying to make it for less than $3,” he said. Cheesecakes can be an ongoing source of woe for the home baker, though. They can fall and crack, the crusts can get soggy and they can be lumpy and may not always set. Good thing the Rev. Mr. Garry has been known to cook the same dish 1,000 times
to get it just right. “I can be a little obsessive compulsive in making and re-making recipes,” he said. For example, in an attempt to perfect this simple concoction, the Rev. Mr. Garry made his version of scrambled eggs for two years until it hit the proverbial bull’s-eye. To this day, his favorite dessert is warm cheesecake and coffee. Warm because his method of making and re-making recipes ensures that every aspect has been fully vetted and known to be perfectly deli-cious as prepared. For the Rev. Mr. Garry, the key to cooking is knowing how to do basic things unques-tionably well. But it can be the simple things
that are hardest to make well, he explained.A native of San Diego, the Rev. Mr. Garry knew what it is to taste authentic Mexican food. That taste followed him to Northern New York. But with a distance of more than 3,000 miles to Southern California, the crav-ing for “good Mexican” became insatiable. He began to experiment, starting with Mexican pickled carrots, pico de gallo and then Mexican rice-turned paella. “Paella is more fun,” he smiled. Cooking is how the Rev. Mr. Garry relaxes. “Give me music, a fair amount of wine and to be left alone for two hours,” he said. His specialties are fish tacos, fresh pasta lasagna and fresh raviolis.
JUSTIN SORENSEN | NNY LIVING
The Rev. Frederick G. Garry, Watertown, shows off his Mexican cream corn. The Rev. Mr. Garry learned to cook as a young man in college and has since mastered several dishes. Nowadays, he cooks to relax.
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For the Rev. Mr. Garry, butter is everything and salt is not far behind in importance. “My food would never be in light maga-zines or recommended by your physician,” he smiled. There are flavors that only salt can bring out, he explained. Balsamic glaze is also a great “cheater” method to make anything taste better. It has robust flavor and texture, looks fancy and lends itself to an overall sensual palate experience. Cooking and eating encompass all the senses: the sight of vibrant color combina-tions, the sound of sizzling oil in a frying pan, the feel of a chilled glass of sangria on a hot summer’s day, the smell of fresh herbs and spices soliciting invigorating scents and the taste of epicurean delight procured from simple recipes done really well. “I’m not a chef,” the Rev. Mr. Garry said. “I just cook.” — Grace E. Johnston
Dr. Gregory J. Healey, Canton When Dr. Gregory J. Healey, a pe-diatrician at Canton-Potsdam Hospital, is consulted as a professional, people seek his expertise as a physician. In truth, his expertise as a physician is a close second (in years at least) to his experience as a cook. That’s why he’s considered one of the north country’s foremost “hidden chefs.” Dr. Healey first picked up a wooden spoon at the age of 10. “I was the oldest of seven children, and it was my job to help out by cooking for the family. My parents worked and ran their own business, so they said, ‘Do you think you can help out with the cooking?’ I said ‘sure.’” Dr. Healey started with the basics, with lessons from his mother. His early specialties included casseroles, roasts and “ordinary” family dinners. But Dr. Healey stays away from most baking. His first foray into the kitchen as a child cured him of that. “I wanted to bake a cake for the family, and I had kind of watched my mother bake cakes, so I got the cake ready, and got it all iced up, and when my mother ate the cake that night she said, ‘Wow, this icing is inter-esting. You made this yourself?’ I said, ‘Yup,’ and she said, ‘What’d you make it with?’ I said, ‘Well, I made it just like I saw you do it. I used icing sugar and flavoring and lard.’ She said, ‘Lard, eh?’ I had somehow mistaken the butter for lard. I had watched her use lard to bake pies. But God love her, she ate the lard icing.” Dr. Healey now sticks to “meat-centered meals” because, he said, “I’m often inspired by what’s available, so if I go to a store and see a nice veal shoulder, I’ll decide to make osso buco. That’s not always available, and
I like doing slow-simmered dishes like that, but I also love grilling. ” Though Dr. Healey has been cooking nearly his entire life, his style as a cook really developed as an adult, and has served as a balance to his work as a physician. “In a medical practice, it’s so busy. After the family got old enough that we could have late dinners, I would come home from work and just start cooking at the end of the day, and I really just found it relaxing. And because the kids were older, I could get away with making more inventive things. It gives you a chance to be creative.” As the head of a blended family with seven children, plus the oldest of a brood of seven, Dr. Healey’s skills as a cook to the masses have come in handy over the years. “I often end up hosting Thanksgiving or Christmas, so you learn to cook for 35 to 40 people at a time doing that.” When he cooks for a big crowd, Dr. Healey depends on large cuts of meat and his grill, which he uses all year, no mat-ter the weather. For large groups, “I’ll just do a whole filet on the grill — those will feed quite a few people. I’ll just do that on the grill with a nice béarnaise sauce. That’s always a real winner. “The secret to making a sauce is to make it at the end. It’s kind of a timed thing. That’s the only fussy part of that. You just have to do the meat at the right time and the sauce at the right time, and everyone’s happy.” One memorable meal came courtesy of a patient who gave Dr. Healey a rack of veni-son. Inspired by the novelty of fresh game
meat, Dr. Healey decided to adapt a recipe he’d found in a French cookbook. “I barbecued the venison in the wintertime on the grill. I cooked it to medium rare and I made some baguettes, sliced with garlic but-ter, with a raspberry roulette. I took the ba-guette and put a little bit of raspberry on top and then set the venison on top of that with some cracked pepper for venison sliders.” Dr. Healey said he often follows recipes and reads cookbooks to get ideas. “I get ideas from local restaurateurs like the 1844 House here in Canton, but I change it up or modify it a bit, and that’s just fun,” he said. — Katie Stokes
Vito Marinelli, Sackets Harbor Most restaurant people are different than normal people. In his book, “Kitchen Con-fidential,” Anthony Bourdain’s description of restaurant kitchens and the people who work in them is scarily accurate. Restaurant people thrive on chaos and revel in the hustle and bustle of feeding too many people all at the same time. When it get crazy in a restaurant kitchen the adrenalin starts pumping, the energy level begins to soar, everyone gets into a groove and it feels really good. The restaurant world is addicting but it isn’t just about the adrenaline buzz, it is also about the art of impeccable service and soul satisfying food. Vito Marinelli comes from a large Italian
Dr. Gregory J. Healey cooks eggs benedict recently at his Canton home. The oldest of seven children, Dr. Healey began cooking when he was 10 to help his parents care for his siblings. His love of food continued.
MELANIE KIMBLER-LAGO | NNY LIVING
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family, a family where every day there is a reason to celebrate with food, family and friends. Mr. Marinelli’s love of good food — food made with fresh and local ingredi-ents — comes from being part of a family of cooks. His mastery of the art of service comes from 30 years in the business, the great chefs under whom he has trained and the impeccable standards he has gleaned from the dining rooms of award-winning restaurants. In 1932 Mr. Marinelli’s grandparents, first-generation Italian immigrants, were married and settled in Auburn at the head of Owasco Lake in New York’s Finger Lakes region. They set down roots in the temperate
climate where fruit trees flourished, grape vines thrived and garlic the size of a child’s fist grew readily. They planted a large veg-etable garden and started a family. Food and family became the theme for generation after generation of the Marinelli clan. Mr. Marinelli worked as a line cook in a lo-cal eatery to help pay for his education while in college. After graduation he worked as a hospital patient relations advocate. But the 9-to-5 setting lacked the excitement and en-ergy to which he had grown accustomed in the restaurant kitchen. The infectious energy and love of good food drew Mr. Marinelli back to the restaurant world. His education in fine dining began at
the Park Circle, in Syracuse. Mr. Marinelli moved from the kitchen to the front of the house, starting as a bus boy and work-ing his way up to the coveted position of server. The Inn Between in Camillus was his next classroom. Opened in 1972 by Norm and Betty Cole-man, the upscale restaurant still operates today. Mr. Marinelli spent winters in Florida, working at Restaurant Maureen in Longboat Key. He learned about wine and classic cui-sine at this well-regarded French restaurant. In 1995 he joined the husband-wife team of Rose and Tony Hanson at Old Stone Row in Sackets Harbor. According to Mr. Marinelli, the Hansons were doing great things with fresh local food. Much like his family, the restaurant served good food, good wine and attracted good company. “Food is about family and friends, gather-ing, good conversation and laughs,” Mr. Marinelli said. “I just can’t get enough of it.” It was the most enjoyable time in his career. If the restaurant hadn’t closed, Mr. Marinelli said he would still be working there. After more than 30 years in the restau-rant industry, Mr. Marinelli is ready to slow down a bit and explore some new ventures, but not ones that are too far away from the world he has known for so long. In part-nership with long-time friend and Sackets Harbor native Kelly Reinhardt, Mr. Marinelli has started Sackets Harbor Coffee Roasters. The pair has traveled the East Coast tak-ing classes and meeting roasters, learning the art of the perfect cup of coffee. They have set up shop in Sackets Harbor and plan to start retailing their product in the near future. Coffee now brewed from Sack-ets Harbor Coffee Roaster’s beans is being served at The Boathouse. For Mr. Marinelli, coffee is a natural extension of his love of food and friendship. With his passion for good food and excel-lent service, Sackets Harbor Coffee Roasters freshly roasted coffee beans are bound to be exceptional. — Boo Wells
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JUSTIN SORENSEN | NNY LIVING
Vito Marinelli traded a 9-to-5 job as a hospital patient-relations advocate to return to the restaurant industry nearly 30 years ago. He recently partnered to launch Sackets Harbor Coffee Roasters.
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VITO MARINELLI’S SUMATRA BEEF MARINADEINGREDIENTS4 tablespoons crushed dry roasted peanuts5 tablespoons salted butter1 medium onion, finely chopped (about 8 ounces)4 garlic cloves, finely minced1 cup brewed Sackets Harbor Roaster’s Sumatra coffee¾ cup creamy peanut butter¼ cup unsweetened coconut milk2 tablespoons water2 tablespoons fresh lime juice1½ tablespoons soy sauce1 teaspoon fish sauce1 teaspoon hot sauce
2 teaspoons minced fresh ginger root2 tablespoons white vinegar2 tablespoons Worchester sauce
INSTRUCTIONS Melt butter in a sauté pan over medium heat. Add crushed peanuts and sauté for approximately 1 minute. Add onion and garlic to the pan and continue to cook until the onion becomes trans-lucent. In a large bowl, combine the coffee with the remaining ingredients (peanut butter through Worchester sauce). Add in the sautéed peanut mixture. The marinade is now ready. For the most flavorful results allow the beef to marinate in the refrigerator for 6 to 8 hours. Tip: Combining your steak and marinade in a gallon-sized Ziploc plas-tic bag is an easy and tidy way to marinate meat.
DR. GREGORY HEALEY’S VENISON SLIDERSINGREDIENTS1 rack venison1 baguetteGarlic butter1 cup fresh or frozen raspberries2 ounces Cointreau 1 tablespoon sugarTeriyaki sauce Montreal steak seasoningCracked pepper Shaved Parmesan cheese
INSTRUCTIONS Bake or buy a baguette and slice it in ½-inch thick slices. Prepare garlic butter by crushing cloves of garlic into the butter then, after forking the garlic evenly into the butter, spread some thinly on each baguette slice. Arrange on a baking sheet and broil under the broiler until browned. Remove from oven and set aside. Prepare a raspberry comfit using 1 cup of fresh or frozen raspberries in a small saucepan. Add 2 ounces of Cointreau and a tablespoon of sugar. Heat gently and stir until a smooth mix. Keep warm. Prepare the rack of venison with your favorite seasoning. Teriyaki sauce with Montreal steak seasoning is a good choice. Cook at the highest temperature possible on an outdoor grill, or at 500 degrees in the oven, for 20 minutes. While cooking, turn rack on the grill once, then lower the temperature to moderately high and cook another 20 to 30 minutes or until the venison is medium rare. Carve about half the venison off the rack in one chunk, creating a piece about 3 inches in diameter and 8 to 10 inches long. Carve it crosswise to produce slices that will fit on the baguette, overflowing the bread a bit. The rest of the rack with the meat still on should be split along the ribs. Separate them and cook on the grill a little longer. Serve with a napkin and eat directly off the rib. Assemble the sliders by taking a piece of the baguette and spreading a little warm raspberry on it and adding a slice of warm venison. Add a little cracked pepper and shaved parmesan cheese and get it into your mouth as soon as possible.
THE REV. FRED GARRY’S MEXICAN CREAM CORN(Serves eight)INGREDIENTS1 yellow onion3 ears of corn3 jalapenos 4 ounces gorgonzola 8 ounces heavy cream
CilantroOlive oil
INSTRUCTIONS Heat pan with oil. Sauté diced onion, corn and jalapenos, either diced or julienned. Add cheese, cilantro, and cream until cheese and cream are blended. Serve as a side dish or in lieu of soup. Jalapenos can be deseeded for a less spicy dish. The amount of cilantro is a matter of taste. More cilantro equals more taste.
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The Johnston
House, 507 River-
side Drive, Clayton,
opened to patrons in June
offering fine dining
on the St. Lawrence
River. Opposite
page, a seafood
entrée with fresh
asparagus.
NORM JOHNSTON
| NNY LIVING
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IT WASN’T EVEN SUPPOSED TO BE A restaurant. But the Johnston House, a turn-of-the century historic home once owned by Capt. Simon Johnston, seemed destined to entertain people. Now a restaurant of the same name, it had a soft opening in June and has been creating a buzz around town since. It’s been packed most weekend nights, even thought its opening wasn’t highly publicized. And it’s not hard to see why diners are attracted to the restaurant. It’s the only property in Clayton on the National Register of Historic Places, a grand Italianate structure that harkens back to the heyday of Thousand Islands resorts, when a railroad brought visi-tors in droves to the north country. It’s fitting that now, as Clayton’s tourism booms and businesses are reinvigorated, that this historic place should stand as a bridge between the present and the past. Retired businessman Richard Howland bought the property in 2008, when it was set up as an office. “I was getting my captain’s license, so my daughter said I should buy a captain’s house. I thought someday it could be a nice bistro,” he said. That idea stayed squarely in the future. He instead rented it as offices, but, as he said: “Offices aren’t in big demand in Clay-ton, New York.” So he put the place up for sale. And it sat on the market, for a year and a half. After 18 months, Mr. Howland again
thought about letting Johnston House become something more. “I said to my wife last fall that maybe what [I’d] do is build the restaurant out and then lease it out.” The result is a painstakingly restored and upgraded historic home with a roomy, well-designed patio that draws foot traffic like no other spot in Clayton. There’s ample seating inside and out, with elegant touches like an indoor scotch bar that feels like a club room, and a patio that wraps around two sides of the house. On one side, there’s
a chic outdoor bar, on the other, an inviting fire pit with some open seating. There’s even an elegant koi pond water feature. “I’m like a kid in a candy store. When I get involved in projects I go overboard; the passion takes over,” Mr. Howland said. As the restaurant was renovated, he met
with four different restaurant operators to find the perfect culinary counterpart for this historic space. The entrepreneurs he chose wanted to do something no one else around was doing — offer an experience, a place to sit and stay a while. “I think the inspiration was the property. It’s a great backdrop for what we’re doing,” said Peter Beattie, one of the two partners who took on the restaurant lease. Mr. Beat-tie and partner George Ruddy are experi-enced restaurateurs and local natives who
between them have opened venues all over the country. Mr. Beattie, with his mother Cynthia, own and oper-ate Channelside, a Clayton standard across the street on Riverside Drive. Mr. Beattie also owns and operates Foxy’s Restaurant in Fisher’s Land-ing. Mr. Ruddy ran Skiffs in Alex Bay and is the bar manager of Caval-lario’s Steakhouse; he also works for a national chain and opens Splitsville restaurants around the country. “At Foxy’s and Channelside we feed so many people in the course of the day. My customer base is with their families and they’re in a rush,” Mr. Beattie said. A destination restaurant, on the
other hand, is about slowing that pace of service down and giving the diner an experience where the food is enhanced by presentation and great tableside service. To execute a menu to match that vision, Mr. Beattie and Mr. Ruddy hired local chef Karin Lapusnak, who most recently
Old Clayton, new cuisine
BY VICTORIA WISEMAN | NNY LIVING
Johnston House comes to life on Riverside Drive, offering patrons an experience like few others
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worked at the Wellesley Hotel and Restaurant and is well known locally for her food. Her cuisine at the Johnston House is meant to be a blend of decadent but fresh flavors, and she tries to employ a light touch so the summertime palate isn’t overwhelmed by too many heavy-handed touches. “We have stuffed avocados — that’s one of our shared appetizers — [it comes] with grilled tortillas that you rip apart and scoop out the middle. It’s baked with a tomato ba-con blue cheese vinaigrette and topped with cheddar. People love avocado: It’s healthy and delicious,” Ms. Lapusnak said. “It’s upscale, but we have something for everybody to try,” Ms. Lapusnak said. Take for example the lobster shooter small plate. (The menu is arranged to include snacks, meant to be shared, and small plates, which are not as much appetizer as minia-ture entrées.) A lobster tail is quartered, fried and served atop shot glasses full of sauces: Lemon dill aioli, red pepper hollandaise, chipotle crème and drawn butter. Entrees are thoughtful, including varia-tions on the food we want to see on a menu — seafood, but with a southwest flair, and things no one else is doing yet, like the captian’s cut. That’s a Delmonico filet — one of the richest cuts of beef — trimmed of the fatty ribbon that surrounds it so only the juicy, meaty portion remains. It’s like the meat-lover’s answer to a filet mignon, and much more juicy. The restaurant serves breakfast as well as lunch and dinner. Dinner entrees start at $20 and go up to $45. Lighter fare, small plates run about $14. “We use the best of the best products and ingredients,” Mr. Beattie said. For a local restaurant scene to grow, an area needs to offer a variety of options. “When you’ve got a babysitter for the night, that’s the scenario we’re shooting for,” Mr. Beattie said. Perhaps the best thing about the Johnston House is it how gives diners a sense of place in this lovely little river town. “There’s so much history in that village,” Mr. Howland said. Sitting in this space, enjoying the breezy summer weather with a great meal is just the newest way for people to discover Clayton.
FAST FACTS: The Johnston House, 507 Riverside Drive, Clayton. 686-3663. Open daily except Tuesdays for breakfast, lunch and dinner. www.thejohnston houserestaurant.com
n VICTORIA WISEMAN is a freelance writer stationed at Fort Drum with her husband, a U.S. Army helicopter pilot, and two young children. She has written for Hawaii Business magazine, Honolulu Magazine and Honolulu Family. Contact her at [email protected].
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HONEY MIGHT BE A DELICIOUS result of what is increasingly becoming a popular hobby among the local-food, sustainable-living minded, but with diseases, mites, cold weather and other vexing issues, it can also be a frustrating hobby for the uninitiated. “You wouldn’t believe how complicated beekeeping is,” said Chelle Lindahl, presi-dent of the Local Living Venture, which organizes and hosts a monthly discussion group on bees and beekeeping in Canton. The “meeting of the minds” is a chance
for everyone from novice hobbyists to seasonal commercial keepers to share tricks of the trade, Ms. Lindahl said. The venture, which offers classes on sustain-able living, has hosted the groups for sev-eral years and typically has about 12 to 25 attendees, with more than 100 interested beekeepers on a mailing list. About a decade ago, a mysterious and poorly understood phenomenon known as colony collapse disorder, a broad umbrella for a variety of afflictions that can decimate hives, routed the honeybee
population. In Jefferson County, the dis-order caused honey production to decline from about half a million pounds in 2002 to just 135,000 pounds in 2007 when the phenomenon hit the area, causing it to fall from the top to the number four county for honey production in the state. “It reared its ugly head about 40 years ago. Then it went away, but it came back with a vengeance,” said Theodore P. Elk, a commercial beekeeper who lives in Ham-mond and has operations across the north country. Mr. Elk said that colony collapse
‘Healthy bees, healthy planet’
TEXT BY LEAH BULETTI | PHOTOS BY AMANDA MORRISON
North country beekeepers play important role in world of honeybees
Rebeka L. Beese, whose family owns Burrville Cider Mill, started keeping bees atop the hill of her Cramer Road property in the town of Rodman in 2009.
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disorder hasn’t much improved from eight years ago despite some federal efforts to fund research on the epidemic. He started with 700 to 800 hives last year and lost 30 to 40 percent. He transports his bees to South Carolina for the winter months. The proliferation of pesticides and herbicides and chemicals used for geneti-cally modified crops has impacted the bee population, among other factors, he said. He said he’s had decent luck with a natural remedy of cinnamon, lemon juice and sugar, but larger problems still loom. With what he estimates could be 1,000 hobbyists, Mr. Elk said Jefferson County is a favorable place for beekeep-ing because of the richness of the ground and good floral source from spring to fall, including sumacs and honeysuckle, clover and golden rod. Mr. Elk said beekeepers are the “poor relative” in the agricultural industry, despite honeybees’ essential function to pollinate apples, vine crops, tomatoes and more. The prices of pollination and bees have gone up because it’s so expensive to keep hives alive now, he said. Orchards also need to get on board with beekeepers and start applying pressure on the state and federal level, as bees are necessary for orchard growth; his orchard would have about one third of its crop without pollination from bees, he said. Despite these commercial woes, bee-keeping as a hobby has grown substan-tially in recent years, in large part because of what Mr. Elk called the “coming back to nature movement” that has inspired many to want to know their food source. “There’s been an explosion of hobbyist beekeepers,” he said. Ms. Lindahl said that some hobbyist beekeepers have taken it up because bees are in dire straits. “That’s not only the reason they’re do-ing it, but it really does figure into it,” she said. “People really want to help out the bees — there’s definitely that sentiment out there.” Given beekeeping’s complexity and the huge variety of strategies and opinions on it, all a quick Internet search away, Ms. Lindahl said it “just became obvious that people need to talk.” “Part of our mission is to help create some kind of social change through these kinds of collaborative, sharing things,” she said. Rebeka L. Beese, whose family owns Burrville Cider Mill, started keeping bees atop the hill of her Cramer Road property in the town of Rodman five years ago. She maintains 15 hives and hopes to grow that number to 100 to create a commercial operation to support her family. Without a mentor in the art of beekeeping, she
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Northern New YorkCommunity Foundation
120 Washington Street, Suite 400, Watertown, NY 13601 (315) 782-7110 • [email protected] • www.nnycf.org
Make sure YOUR gift lives a long, healthy life
“We established a Charitable Remainder Unitrust that will eventually make annual payments to support our various charitable interests. We chose the Northern New York Community Foundation to administer some of the annual distributions. We want our investment
managed professionally and in a way that ensures the annual payments can be made responsibly to the charities in perpetuity. We made this decision based on the Foundation’s track record and the additional assurance that they will distribute the funds from our trust in the manner we desire.”
-Richard S. & Marion Lewis Merrill(formerly of Watertown and Henderson)
described it as a “crazy run.” “A lot of old beekeepers will say get a mentor — there are so many different ways to do things,” she said. Ms. Beese purchased her bees, hives and equipment from a business in Os-wego County that halted its operation and now purchases bees yearly from Betterbee in Greenwich. She purchases bees in a package for $85, which includes about 20,000 to 30,000 bees and a queen, though bees can also be purchased in “nucs,” which include full frames of bees and brood and typically produce faster than bees purchased in a package, which have to build up wax, and some say are less prone to contracting diseases. Her first year was “really, really rough,” she said; she lost all 20 hives she bought. But she soon figured out what she’d done wrong — placing too many boxes on the bottom at first, instead of adding them as they fill up. By her third year, most made it through the winter; she only lost two to three out of 15 hives and was able to split hives to make up most of the loss. “A lot of the loss was my fault,” she said. She considers herself lucky in that her crop hasn’t been beset by any diseases, including mites. She’s trying to raise them as naturally as possible and plans to use a remedy of sprinkling powdered sugar into the hive if she does see mites. The powdered sugar induces the bees to clean the hive and prevents mites from getting back up. Despite the initial hurdles, Ms. Beese said that keeping bees is not all that labor intensive. “They’re wild insects, they work on their own,” she said. “They pretty much take care of themselves.” The spring is “intense” because bees have to be fed until they’ve generated enough honey to fill their winter storage. She feeds her bees using homemade sugar syrup via canning jars with attached feed-ers. The process takes about three hours every other day and continues for most of the spring, she said. Once the winter storage, or brood chambers, are full, she can start collecting honey from additional boxes. Each hive’s brood chamber weighs 70 pounds; the supers she pulls from are each six-inches deep and 50 pounds. For her wedding last summer, Ms. Beese made jars of honey as wedding fa-vors. She extracted 30 frames, which filled a five-gallon pail, and hand-bottled the honey. When she starts selling honey in local businesses and at the cider mill she plans to ask $5 per pound plus the cost of the jar. If she’s diligent, she estimates that
Please see BEEKEEPING, page 60
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GTODAY’S
GARDENER
BY BRIAN HALLETT
Fill your glass with summer: Flavors from the herb garden
WHEN SUMMER EMBRACES US, IT brings a bounty of fresh herbs that just beg to be mixed in an array of drinks and cocktails. A mojito or a mint julep would not be the same without mint. Herbs add so much depth of flavor to cocktails whether muddled into the drink or infused into syrup. Herb flavors help round out a drink and shape it into something that is refresh-ing, clean and bright. But mint is not the only herb that can go into the making of a fine summer cocktail. Try lemon thyme, basil, dill, lavender, tarragon or even rosemary and you would be surprised as to how well these herbs work. Initially, taste the herbs and think about a spirit it would pair nicely with and choose an herb that you like the taste. Many of these herbs you can grow in a personal herb garden. Making fresh and delicious summer cocktails is easy if you follow a simple rule of 2:1:1 – 2 parts spirit of your choice, 1 part sweet and 1 part sour – but remember rules are meant to be broken. Like any recipe, you should follow it the first time through and then tweak it to your liking and write down
what you have changed so you can dupli-cate it. I like to use fresh ingredients and make my own sour mix and simple syrups. The true beauty of making your own sour mix is having a fresh, versatile and easy cocktail mixer for parties that should last a week or two in the refrigerator. You can tell it is turning if it becomes cloudy.
Sour mix(Yields 2 to 3 cups)
INGREDIENTS1 cup sugar1 cup water1 cup freshly squeezed lemon juice1 cup freshly squeezed lime juice
INSTRUCTIONS Make a simple syrup by bringing the sugar and water to a boil, about 7 minutes. Stir continu-ally to dissolve sugar. Remove from heat and let cool. While the simple syrup cools, strain freshly squeezed lemons and lime juice into a re-sealable bottle (Mason jar works great) discarding the pulp
and seeds. Pour in the cool simple syrup. Shake and use immediately or refrigerate.When my herb garden and containers are at their peak I like to make herb infused simple syrups. I have experimented with the ratio of fresh herbs, sugar and water. Whether homegrown or bought at the farmers’ market, culinary herbs should be a staple in your simple syrups. Herb syrups are delicious drizzled over goat cheese, shaved ice or added to cocktails.
Herb simple syrup(Yields 2 to 3 cups)
INGREDIENTS1½ cups sugar1¾ cups water½ cup of a culinary herb (tarragon, lemon verbena, basil, lavender, lemon thyme, tarragon, mint, sage)
INSTRUCTIONS Boil ½ cup of a crushed culinary herb, 1½ cups of sugar, and 1¾ cups of water until bubbling. At this point lower your heat and simmer and stir occasionally for 15 minutes. Let your syrup stand and then pour into a mason jar or other glass reus-
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BRIAN HALLETT is an art teacher at South Jef-ferson Central School in Adams. His family owns Halletts’ Florist and Greenhouse in Adams, which celebrated 30 years in business last season.
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able container and refrigerate overnight. Strain and then bottle. You can garnish your bottle with a sprig of the herb you used to infuse your simple syrup. Store in the refrigerator for several weeks. Entertain effortlessly this summer and take in the warm weather with these delicious and refreshing herb infused cocktails.
Indian point cooler My family’s cottage is on a beautiful piece of Lake Ontario shoreline called Indian Point, hence the name of this family- and friend-favorite cocktail. This refreshing update on a classic rum and tonic is an easy sipper, thanks to summery mint and plenty of lime juice.
INGREDIENTS2 ounces gold rum1 ounce sour mix6 mint leaves, twisted and ripped2 lime slices
INSTRUCTIONS Muddle the ingredients in a shaker glass, add some ice, shake, strain over fresh ice in a rocks glass, top with lime flavored tonic, and garnish with sprig of mint.
Lavender vodka sour I have a good friend who eats and drinks gluten free. This beautiful cocktail made with potato or corn vodka is a refreshing and delicate twist on the traditional vodka sour.
INGREDIENTS2 ounces potato or corn vodka (gluten free) 1 ounce lavender simple syrup1 ounce fresh lemon juice
INSTRUCTIONS Shake ingredients with ice. Strain into a small cocktail glass to serve “up.” Garnish with a lavender sprig.
East-sider This simple, refreshing cocktail with plenty of fresh lime, mint and crisp cucumber is a summer favorite of Vito Marinelli, general manager of the Boathouse in Sackets Harbor.
INGREDIENTS6 ounces Hendricks’s gin (Scottish gin infused with cucumber, coriander and rose petals).½ ounce simple syrup2 slices of washed not peeled cucumber2 slices lime4 mint leaves twisted and ripped
INSTRUCTIONS Muddle the ingredients in a shaker glass. Pack ice into your shaker. Pour 6 ounces of Hendrick’s into the shaker and shake. Strain it into a martini glass and garnish with a slice of cucumber. This summer as you walk in your garden, pick your herbs. This will encourage their growth and keep them more shapely. You can keep the harvested herbs in glass or Mason jar of fresh water on the counter until it’s cocktail hour.
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GFOOD
IF YOU COULD TAKE A BRIEF STROLL THROUGH EITHER one of my kitchens, the commercial kitchen where I prepare food for catering customers or my home kitchen where I prepare food for perpetually ravenous teenagers, you could not help but notice the number of kitchen gadgets and electronics that adorn the shelves, counters and storage areas. One of the beauties of this country is that there is a kitchen tool for every need and, I happen to own most of them. In the very near future I am going to have to either build a larger kitchen for my kitchen toys or find a 12-step program for people addicted to kitchen gadgets. Fortunately, before taking any drastic steps toward gadget liberation, the best piece of kitchen equipment ever added to the collection has been the Big Green Egg. The green ceramic egg shaped cooker is unusual looking. Actually, it is just plain weird looking. But, like most things that are a little weird on the outside this Kamado-style cooker rocks on the inside. And, it’s the perfect piece of cooking equipment for a woman who is trying to pare down on her gadget inventory. The Big Green Egg is actually several cooking devices wrapped into one. This versatile piece of culinary heaven is a hardwood-fueled charcoal grill, an outdoor
oven, a smoker and a wood-fired pizza oven. Have a wok? You can even stir-fry on the Big Green Egg. The state-of-the-art ceramic material allows the egg to reach tem-peratures of more than 900 degrees. The egg has been designed to make temperature control a breeze, from low- and slow-braising to searing at high heat. The ease with which you can keep the tempera-ture of the cooker at 200 degrees for several hours while smoking a pork shoulder or 500 degrees to make gourmet thin crust pizzas or 600 degrees to sear steaks is remarkable. I have always been a fan of the grill — the propane grill that is. The common misconceptions about charcoal grills, the amount of time and work involved with getting the coals “just right” has kept me at bay. I am busy and when it’s time to throw the steaks on the grill and get dinner on the table I can’t wait around for my charcoal to burn down or even worse, have my charcoal burn out because I got distracted and forgot all about cooking dinner. Believe it or not, sometimes dinner is a total and complete afterthought at my house and the grill is the only way to keep the little darlings from eating the kitchen cupboards right off the walls. After the Big Green Egg arrived all my charcoal misconceptions were banished. Heating the cooker is not only easy, but fast — in 15 minutes the internal temperature was 400 degrees. The oven in my house takes longer to heat up. Once the egg is full of hardwood lump charcoal and four small pieces of natural wax-covered fire starter, the air vents are opened wide and it is time for ignition. Close the lid and walk away. (Only I couldn’t walk away because I was so fascinated by watching the temperature on the thermometer rapidly climb.) The temperature can be adjusted lower by clos-ing the vents slightly. Opening the vents raises the temperature as oxygen feeds the fire. More oxygen leads to more flame; more flame leads to more heat. The first culinary challenge was herb-marinated chicken legs. There was definitely some trial and error getting the temperature just right and it certainly did not help that I was constantly open-ing the lid for a quick progress check. One of the great qualities of the Kamado-style cooker is how moist and flavorful the food comes out. Our chicken legs were testament to this. They had a wonderful
BY BOO WELLS
An egg guaranteed to make your friends green with envyn Revolutionary outdoor cooker versatile, easy to use
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From pizza to steak, the Big Green Egg is one of the most versatile outdoor cookers on the market.
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BOO WELLS is chef and owner of the Farm House Kitchen, a catering company and cooking school in Sackets Harbor. Contact her at sackets [email protected] or visit www.thefarm housekitchen.com.
Pizza doughINGREDIENTS1 package (2¼ teaspoons) active dry yeast or 1 ounce fresh yeast1¼ cups warm water (about 105°F)1¼ pounds (about 4¼ cups) all-purpose flour2 teaspoons kosher salt¼ cup olive oil; more for the bowl
INSTRUCTIONS Stir the yeast into the water and let sit for 15 minutes. Combine flour and salt in the bowl of a stand mixer fitted with the dough hook or in a large bowl. On low speed in the stand mixer or stirring with a wooden spoon, slowly add the yeast mixture and the olive oil alternately to the flour. Knead for 6 minutes on low speed in the stand mixer or on a floured surface by hand until it becomes elastic. The dough should feel soft and just a little sticky. If it feels grainy or dry, add 1 tablespoon warm water at a
time (up to ¼ cup). Knead for another 2 minutes by hand on a floured surface. Transfer the dough to a lightly oiled bowl that’s at least twice the size of the dough and cover with a damp dishtowel. Let rise at room temperature until al-most doubled, about 1 hour. The dough is ready when you poke a finger in it and it holds the impression. Punch down the dough and divide it into eight 4-ounce balls. Put each ball on a floured surface and, with your hands, flatten and stretch it into a disk that’s about ½-inch thick. The dough will be fairly elastic and will tend to spring back. Cover each piece with plastic and let rest for 5 minutes. Stretch or roll each disk into an 8- to 10-inch round about 1/8-inch thick (the thinner, the better). If they continue to seem springy and resist rolling, cover and let rest for a few more minutes. Line a rimmed baking sheet with parchment or waxed paper and layer the rounds on it with a sheet of parchment or waxed paper between each. Use the dough imme-diately or cover and refrigerate for up to 4 hours.
smoky flavor, crisp golden skin, and so juicy. The next challenge was steak and grilled vegetable. The second time getting the temperature exactly right was no problem. The egg’s vent system gives you so much temperature control, certainly more than a traditional kettle grill. By resisting the urge to open the lid constantly, the cooker held the temperature perfectly. We cooked the steaks at 600 degrees, seven minutes on each side and they were done. Right off the grill, the fat glistened and the juices gathered on the plate. It was moist, had beautiful grill marks and tasted just like it looked — perfect. The ultimate challenge was thin crust, brick oven pizza. We used the egg’s heat diffuser, a ceramic ring that changes the cooking method from direct heat (grilling) to indirect heat (convection used for bak-ing) and topped the metal cooking grate with a pizza stone. The hardest part of the pizza-making process is getting the dough thin enough and deciding what toppings to put on your pizza. We went with olive oil, crushed garlic, a smear of garlic scape pesto, goat cheese crumbles and shaved aspara-gus. The egg’s temperature held steady at 500 degrees and the pizzas were slid from a cornmeal-covered pizza peal into the stone and the lid was closed. Six minutes later the lid was lifted to expose the most beautiful pizzas I have ever seen, much less made my-self. The crust was perfectly crisp, the goat cheese was gently melted and the vegetables still bright but tender. It was delicious. The Big Green Egg is my new favorite summer cooking tool. From thin-crust pizza to grilled meats and vegetables it is a quick and easy way to get dinner on the table.
JUSTIN SORENSEN | NNY LIVING
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GHISTORY
A romance for the agesGeorge and Louise Boldt a classic Gilded Age love story
BY LENKA WALLDROFF
WATERTOWN DAILY TIMES ARCHIVES
ANYONE WHO CRACKS A THOUSAND Islands travel guide will quickly become familiar with Boldt Castle: the story of the great love of George Boldt for his wife that prompted the construction of a 120-room mansion on an island in the middle of the St. Lawrence River. After Mrs. Boldt’s sudden death in 1904 all construction stopped and Mr. Boldt never set foot on the island again. The epic romance and heartbreak of the story has prompted thousands of visitors to explore the island and inspired hun-dreds of engaged couples to choose Heart Island as the site for their wedding. But who was the man behind the myth? Who was George Boldt? George Karl Boldt traveled through life in the “luminescent bubble of the American dream.” He was born in 1851 in Rugen, Prussia, a small island off the northeast coast of Germany that’s very close to today’s German-Polish border. In 1864, at the tender age of 13 and with little money, George Boldt set sail for America. Upon his arrival in New York City, he found a job in the kitchen of a small hotel. Mr. Boldt worked there for a time and then set off on an epic journey across America, living for some time in Texas before returning to the East Coast. After making his way back east, he took a job helping to manage the dining room at the exclusive Philadelphia Club in Phila-delphia, Pa., the oldest men’s club in the United States. Eventually, he fell in love with the club steward’s daughter Louise Keh-rer, whom he married in June 1877. Young George Boldt must have done quite a job at the Philadelphia Club because, as a wedding present to the new couple, the wealthy club members helped the newlyweds establish a small hotel of their own, called the Bellevue. The Bellevue was opened in 1881 during the height of America’s Gilded Age. The Gilded Age (approximately 1870- 1900) was a period of rapid economic growth. Vast fortunes were made in the Reconstruc-tion Period that followed the Civil War, particularly in the areas of the railroad and industry. These fortunes led to an unprec-edented level of luxurious living for wealthy
Americans. A new class of super-rich was eager to show off their newfound wealth and status, and entrepreneurs and hoteliers like the Boldts were only too happy to capi-talize on that desire. Together George and Louise began to revolutionize the hotel industry. Because of her father’s hospitality background, Louise was familiar with the hotel industry and served as the hostess at the Bellevue. She was instrumental in the inclusion of many of the small touches and novel features that helped to set the Bellevue apart from other grand Philadelphia hotels. Louise decorated the hotel, ensuring that fresh flowers and candles were on display in each suite, and that the hotel offered its female guests cer-tain small, thoughtful luxuries. The Bellevue also had an in-house restaurant that quickly developed an enthusiastic following — even England’s Queen Victoria occasionally had
the Bellevue’s terrapin dish shipped to her. The Bellevue had other famous visitors, including the Astors and the Vanderbilts, and a good friendship developed between William Waldorf Astor and George Boldt. Mr. Astor intended to build the finest hotel in America and wanted George Boldt to manage it. The original Waldorf Hotel was constructed to George Boldt’s specifications and once again, Louise Boldt played a major role in the hotel’s decorations and accommo-dation details. The Boldts learned a number of things from their Bellevue Hotel venture, but per-haps the most important lesson was that of supply and demand. The Bellevue offered superior accommodations but at rates that far exceeded the prevailing prices at other comparable hotels. The resulting exclusivity had the social elite falling over themselves to book rooms at the Bellevue.
The epic romance of George and Louise Boldt, his subsequent heartbreak and the famous Thousand Islands castle has prompted hundreds of thousands of visitors to explore Heart Island off the shores of Alexandria Bay. Despite the intrigue, the story of Mr. Boldt himself remains shrouded in mystery. This portrait of the mil-lionaire hangs in the modern-day Boldt Castle.
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LENKA P. WALLDROFF is former curator of col-lections for the Jefferson County Historical Museum. She is a former museum specialist and conservator at the National Gallery of Art in Washington, D.C. She lives in Jefferson County with her husband and daughter. Her column appears in every issue.
Mr. Boldt applied this lesson to his new venture at the Waldorf. It is reported that George Boldt invented the concept of the velvet rope as part of his marketing plan, incorporating it into the lobby of the Wal-dorf Hotel at the entrance to its exclusive Palm Court restaurant. In 1894 the United States suffered a serious economic depression, but even so, Boldt’s strategy of marketing exclusivity paid off and the Waldorf Hotel survived the economic storm. In 1897, another member of the Astor family invested in the Waldorf, which resulted in the merging of the Waldorf Hotel with the neighboring Astoria Hotel to create the Waldorf-Astoria. The new venture was wildly successful and made George Boldt a multimillionaire. At the turn of the century, Mr. Boldt had the distinction of being the highest-paid employee in the United States. It was about this time, in 1900, that Mr. Boldt expanded the Bellevue. He bought and razed the neighboring Stratford Hotel and built the 1,000-plus room Bellevue-Strat-ford — one of the largest hotels Philadelphia had ever seen. It was also during this time that Mr. Boldt started construction on Boldt Castle. With his hotel ventures established and running smoothly, he got involved in banking and other side businesses. After Louise’s sudden death in 1904, at the age of 42, Mr. Boldt sent a telegram to the construction manager on the Boldt Castle project to stop all work. Out of grief, he went into seclusion and forbid his family to ever speak of Boldt Castle again. Mr. Boldt died on Dec. 5, 1916. He was remembered as being a demanding, hard-working and stubborn man, but also a man who loved his family, indulged his grandchildren, was fond of flowers, and of people. The flags in New York City flew at half-staff the day of George Boldt’s funeral and traffic on Fifth Avenue was stopped in his honor. His funeral procession proceed-ed from the Waldorf-Astoria to the church with some of America’s most famous and powerful men as pallbearers. At the time of his death, he left an estate worth nearly $530 million dollars (in today’s currency) to his children and grandchildren. After his death, Mr. Boldt’s children, George Jr. and Clover Louise, ran the Waldorf-Astoria until it was sold and even-tually razed to make room for the Empire State Building. George Boldt is buried at the Woodlawn Cemetery in the Bronx.
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she could get 100 pounds of honey per hive on a good year. She also plans to use the bees for pol-lination, trucking them to others’ property and orchards and using them to pollinate her family’s apple orchard, which has 300 trees after 100 were planted last spring. Already, the bees have worked wonders for the family’s adjacent four-acre garden, which contains everything from blackber-ries to pumpkin, squash and beans; she estimates that the garden’s output has doubled since the bees took up residence on the hill. “It’s just crazy what bees can do,” she said. Over the winter, Ms. Beese wraps her hives in black plastic 55-gallon garbage bags to keep them warm; ventilation is
key. The bees need to keep their hive at around 90 degrees to keep the brood alive. Despite what she called a “learning ex-perience” not without its challenges, Ms. Beese said “it’s absolutely been worth it.” “I suggest that anybody get a bee hive — they’ll love it,” she said. “Everybody likes honey. Who doesn’t like honey?” Watertown beekeeper Kathleen A. Finnerty expressed a similar love for beekeeping after getting into it eight years ago. Like Ms. Beese, her first two hives, which she purchased from Georgia, died. She similarly attributes it to a lack of experience. Now to get bees, she collects swarms — people call her for hives they may have on trees or fences — or splits the hives she has, then buys queens from breeders as needed. She has about 15 hives, spread out between her Sherman Street home, an
apiary in Philadelphia and two others in Rodman, one of which is mostly blueber-ries and another mostly alfalfa. She says she would never purchase any equipment from other beekeepers for risk of disease and chemicals and also attributes some of the first year’s loss to the fact that the original packaged bees were not raised together and so were too weak to build up a comb before winter. Last year, for the first time, she had two nucleus hives, which overwintered in their smaller state so they wouldn’t be as stressed out in such a setup and had a greater chance of success. She sells under the label Good Earth Honey from her home and for a few companies online, including the North Croghan Outpost and An Eclectic Bou-tique in Carthage. She prides herself on not using any chemicals, which she believes has virtually negated loss in her hives. All of her honey is certified natu-rally grown, a certification she received rather than certified organic because she doesn’t own all the land in her bees’ forage-able radius. Despite the substan-tial labor input of natural honey produc-tion, she still sells it cheaply and locally, for just $6 a pound. “What I do is a lot different than what most beekeepers do, but I think it’s the right thing to do and it creates a lot healthier bee situation,” she said. She once had four hives in Rodman near a cornfield where they were spray-ing, all of which died, while hives only a few miles down the road survived. To keep the population of mites, which are “virtually universal” and the “nemesis of a honeybee,” she places larger-than-normal sized frames in boxes, removing them every 24 days, freezing them and repeating the process. While she didn’t start out with the explicit aim of aiding the dying honey-bee population, she now believes that her natural method is key to the future, especially as commercial keepers struggle to stay afloat. “Small time beekeepers play an impor-tant role in the world of honeybees,” she said. “My thought is healthy bees, healthy planet.” She’s also fascinated with bees’ unique biological systems. “If you take one bee out of a hive, it’s nothing, but if you put it back it’s part of a whole,” she said. “It’s a whole little ecosystem that works so well. I find it completely fascinating. I really do love it.”
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BEEKEEPING, from page 53
n LEAH BULETTI is a Johnson Newspapers staffer. Email her at [email protected]
A bee sits in an opening of a bee box at Rebeka L. Beese’s Cramer Road property in the town of Rodman.
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