First Look: Giovanni Fresco

Calling all pasta lovers! We’re thrilled to share a First Look at Giovanni Fresco’s new location in Glens Falls. While they’ve been serving their scratch made Italian food at Farmers Markets across the area for 7 years, their new permanent home in Glens Falls has been open just over two months and is already a fan favorite. We caught up with owner Giovanni Casanica to hear a bit more about the new space, their plans to grow into a neighborhood shop, and the pasta, of course!

Giovanni and Francesca with their new addition, son Gabriele

On the American Dream

My wife Francesca and I moved here from Italy in late December 2016. My parents moved here first, so we came for the summer and fell in love with the area — Glens Falls, Lake George, Saratoga. We decided to move here and start our own business. I always wanted to have something of my own, and I just never could there — so we came here. 

We started our business in 2017. In the beginning our business name was GF for Giovanni and Francesca. My wife decided she’d rather not have her name on it, so we started thinking of something else that could replace that part of the name, and we came up with Fresco, because in Italian, fresco means fresh. And that’s what we do. Everything that we do is made fresh, and it’s made daily. We cook on the spot for most of our catering and markets, so having Fresco in the name just made sense. 

On Opening the Space

We started our business at Farmers Markets, and that continued to grow. Last year we were doing 6 markets every week, all over the area — Troy, Schenectady, Saratoga. We rented out different commercial kitchens to prepare food, which started to become difficult, especially as there was more demand for our product. So, we decided to take the next step, which was to find a permanent location.

Finding a location was really hard, and took us a lot of time. But in the end it worked out great because we were able to purchase this location in Glens Falls last year. We’ve been doing The Shirt Factory events in this neighborhood for the past five years now, so we were getting a customer base and a demand in this area. 

At the beginning we were just using it as a commercial space. We renovated the kitchen and everything else on the interior, but we mainly used the kitchen while we finished out our summer season last year. We wanted to wait a bit before opening the actual shop, but there was so much demand for it. People would knock on the door asking when we were going to open, so we decided to just go for it. 

We opened the shop the first week of December. It’s been incredible. The amount of support and love that we got from the community has been insane. We have a customer that donated our tables. We have a customer that donated the stone countertop. Everyone has been supportive of not only our food, but of our store as a place in the community.

When we were purchasing the building, we found out that this was historically an Italian neighborhood, so I was excited to bring that back. We have so many customers that have told us stories about growing up in the neighborhood, and they relate to our food because it brings back those good memories. Unfortunately through the generations, Italians have lost some connection with homemade cooking. So we are able to give them that connection, those memories, and that’s incredible. We’re happy that we are able to bring that nostalgia back to the neighborhood. 

On The Importance of Family

We have a poster in our shop that includes the line ‘Bringing Family Back Together’. Every day we have a different family meal that feeds 4-6 people. For us it’s very important. In Italy, family meals are the most important thing. Everything closes at 1pm, you have a 3 hour break with all of your family for lunch, you go back to work, and then you have dinner all together later. So that’s the type of feeling we want to bring back and give to the customer with our family meals. It’s affordable, made fresh, made daily. It’s important to us to continue doing that. Here in the US, people are so dedicated to work. Always thinking about work, and just constantly working — which is great because there’s a lot of opportunity. But every now and then, I’d encourage people to take a break, we’ll take care of dinner, and just enjoy the family and enjoy the moments. 

On Authentic Italian Food

I’ve always loved cooking. I cooked all the time with my grandmother, and I wanted to bring back those old recipes and ways of making the food. It’s been great for customers to see the pasta getting rolled and cut in front of them at the markets and events that we do. It’s something they’ve never seen before. 

We want to give customers the same flavors and tastes that we grew up with. The sauces are made just like we made in Italy. Everything is based on fresh ingredients in a good ratio. Our sauces cook for hours just like we did in Italy. That makes a big difference. We don’t add sugar, and our customers say that they don’t suffer from acidity from our sauce like they might with others here. It’s just those fresh tomatoes cooking for hours. 

On Fan Favorites

Our most popular item is our fresh pasta. That’s what we’re known for, and there’s a lot of demand for it. We have it here to sell for customers to make at home, but a lot of customers prefer for us to cook it — so don’t worry about it, we’ll continue doing that here as well! 

Our fried items are popular as well. We have four different kinds of arancini — traditional, Sicilian, mushroom and sausage, and spinach, and we also do a fried mac and cheese. Those are available every Friday and Saturday at the shop, since those are our frying days. 

On The Future

Our next step is to evolve our space into a one stop shop. To us, this isn’t just a take-out place, it’s a neighborhood shop. We’re going to be carrying more authentic Italian goods and local favorites, for example Puckers Pickles and North Hudson Coffee. We’d like to have fresh produce and eggs this summer. We also have Villa’s Bread delivered fresh every morning, steaming hot. We’re trying to get the best ingredients and products out there and bring them to our shop. 

Giovanni Fresco
47 Lawrence Street, Glens Falls
Website / Facebook / Instagram

First Look: Northern Power and Light

This content in this article is sponsored by Northern Power and Light.
Thank you for supporting the local businesses that support our work at Glens Falls Living.

Have you heard about Northern Power & Light? They’re making a splash around town with their mission to connect energy users directly to new and existing local renewable resources, and we’re excited to spread the word! We caught up with the team at NP&L to hear more about the inspiration for starting the company, how hydroelectricity works, the benefits, how you can be a part of it, and more…

Warrensburg Hydro Facility • Image Courtesy of Northern Power & Light

A Bit of Background

Northern Power & Light is an independent renewable energy company based in Saranac Lake. We [brothers Emmett and Ethan Smith] founded the company with Louise Gava in 2018. It began with the purpose of connecting small-scale renewable energy generators in the North Country with local energy consumers using New York’s Community Distributed Generation system.

Our family has a background in electricity, and the first generator to have its power offered through the new platform was Azure Mountain Power, which was built by our father Everett and uncle Matt Foley in the early 1990’s. Azure Mountain Power is a 750 kW hydroelectric dam on the St. Regis River in St. Regis Falls.

Prior to founding Northern Power & Light, Emmett was the Curator at the Antique Boat Museum in Clayton, New York, and Ethan co-founded and co-owned a successful restaurant in Manhattan, Hecho en Dumbo, with his friend Danny Mena. Louise Gava was working for the Municipal Electric and Gas Alliance on a semi-related program. She now works in the energy industry and is a silent partner in Northern Power & Light.

On Starting Northern Power & Light

We have been around hydro since we were kids, but it had never been our focus.

In 2014, a large flood partially collapsed Azure Mountain Power’s old timber crib structure. The low and volatile price of power did not support financing a new concrete dam, so working as a family, we built a new timber crib. Emmett left his job at the museum to devote his time to the project, and that experience refocused his attention on the power plant and how it wasn’t financially viable at the current prices the utility company offered.

With so many new developments in the power business and New York’s support of renewable energy, it seemed like there must be a better way. After studying Energy Regulation at Vermont Law School, Emmett participated in a series of working groups in Albany developing the Community Distributed Generation program, which Northern Power & Light now uses. We [Ethan, Louise and Emmett] then developed the final business model. Louise was already working in the industry and brought essential knowledge about the regulatory landscape, while Ethan had experience in founding and running a business.

Financially, we knew we had to find a better way to support the local renewable resources, knowing how this existing infrastructure is important for both the economy of the North Country but also for the State’s Climate Goals. New York State’s Community Distributed Generation program allows the sale of community renewables like solar but also hydroelectricity directly to customers.

Azure Mountain Power was Northern Power & Light’s first project, but from the beginning it was clear we would need to grow beyond one small facility. In 2021, we partnered with Boralex Hydro to build a Community Distributed Generation program around Sissonville Hydro, their 3.1MW power plant on the Raquette River in Potsdam, New York.

Warrensburg is Northern Power & Light’s third project, bringing us to a new part of the North Country. For Boralex, based in South Glens Falls, it is fun to be doing a community project in their own backyard.

Inside the Warrensburg Hydro Facility • Image Courtesy of Northern Power & Light

On Making Connections

We do not own any hydro plants ourselves. Our business is the connector between plant owners and National Grid customers, making sure that folks in the upper and lower Adirondack region can access local, renewable, hydroelectricity.

We currently work with three plants: Azure Mountain Power in St. Regis Falls, which is owned by Emmett and Ethan’s father, Everett Smith. Sissonville Hydro is located in Potsdam and is owned by Boralex, as is the plant in Warrensburg that we are currently partnering with for the Glens Falls Community Hydro Project.

Azure Mountain Power in St. Regis Falls • Image Courtesy of Northern Power & Light

How It Works

The Glens Falls Community Hydro Project is a partnership between Boralex, Northern Power & Light, and the municipality of Glens Falls.

Northern Power & Light uses Community Distributed Generation, a New York State program, to sell locally generated hydroelectricity directly to National Grid customers, at no extra cost.

Long story short, folks can sign up for free, pay the same amount for power they’re already paying, with the same service they’re used to, support renewable energy, and support a local company — all while helping Glens Falls qualify for sustainability grants in the future.

When a customer signs up, we review their past electric bills and allocate them a portion of the plant’s power. Every month, a customer still receives a bill from National Grid, but they see a credit from Northern Power & Light. The customer pays their generator via Northern Power & Light for the power they receive.

The customer is still serviced by National Grid, but their energy dollars are now supporting local renewable hydroelectricity. Northern Power & Light customers have an online dashboard where they can keep track of the power they received and make payments, though most customers use our auto-pay option to save time.

Signing up though our website www.npandl.com or via our customer service line is very easy. You just need your name, phone number, email, address, and National Grid account number.

There is no long term commitment. If a customer decides to cancel service or is moving, they just notify us via phone or mail and we start the process of disenrolling from the program.

Warrensburg Hydro Facility • Image courtesy of Northern Power & Light

On The Benefits

Electricity is a resource that everyone relies on, but most sources of power have hidden costs, especially to the global climate.

Unlike electricity generated by coal or oil, hydroelectricity does not produce any carbon dioxide. Climate change is caused primarily by a buildup of carbon dioxide from the burning of fossil fuels.

People who are conscious of their climate impact are increasingly looking for carbon-neutral sources for the things they rely on. Hydroelectricity is not only carbon-free, but it is already integrated into our communities and our landscape.

We believe that the most efficient option is to maintain what you already have, and in this region that means our existing hydro facilities.

This also means that when people buy hydro power through Northern Power & Light, they are investing directly in their community, supporting local business and local infrastructure.

Hydroelectricity is a very old form of electricity generation and here in the North Country, “run of the river” hydroelectric plants (like the three that we work with) are the first forms of electricity generation for our region. Maintaining this existing local energy infrastructure is essential to helping the state meet its climate neutrality goals, but also supports a long-existing and established local industry.

At no change in cost, switching to NP&L is a very simple and cost effective way to make that switch. And not only that, but it keeps your dollars in your community and makes for a more resilient economy but also electrical grid. We believe that these existing hydroelectric plants are important resources, and we want to keep them active for another hundred years.

On A Partnership with The City of Glens Falls

The City of Glens Falls is not just a customer of Northern Power & Light, running on clean, sustainable locally-produced energy. They have actually partnered with Northern Power & Light to bring the City to the next level.

The City of Glens Falls was designated a Bronze Certified Climate Smart Community in 2021. Climate Smart Communities (CSC) is a New York State program wherein communities complete and report on a wide range of sustainability and climate actions in order to earn a designation.

The CSC Committee of Glens Falls has been approved by the state CSC program to run a Community Campaign promoting community hydroelectricity with Northern Power and Light. We are calling this the City of Glens Falls Community Hydro Project.

We need 169 residents and businesses inside the village to sign up for community hydroelectricity with Northern Power and Light. When we reach this goal, the City of Glens Falls will earn $40,000 in grant funding to support additional Climate Smart Initiatives for the city.

We’re also working with the city to provide electricity to 70 residents who meet Low to Middle Income (LMI) requirements. This isn’t something we are required to do, but it’s something we feel good about doing in order to give back to the community.

These residents will receive a 25% discount on their electricity bill and their households will count towards the total number of qualified residents that meet the City’s CSC Goal.

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Interested in learning more about City of Glens Falls Community Hydro Project and want to ask questions before you consider signing up? Join them for a casual happy hour event at EDC Warren County on the second floor of the Empire Theater on South Street on Thursday, December 14 from 4:30-6pm! The event is free - learn more and sign up here!

Northern Power & Light
Website / Facebook / Instagram
(518) 293-4075

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This article is sponsored by Northern Power & Light. Thank you for supporting the local businesses that support Glens Falls Living.

First Look: The Golden Monkey Lounge

Have you been to The Golden Monkey Lounge yet? If you haven’t, consider this a sign to head to South Street for a cocktail! We caught up with owners Gregg Singer and Larissa Ovitt to hear more about the inspiration for opening a lounge, what to expect from their menus, how things have been going so far, and more…

On Opening a Lounge

Gregg: Larissa and I went into business together about four years ago, building a portfolio of short term rentals. Being that Larissa is from the area, she happened to spot that this building was on the market, and we pounced on it. We knew we wanted to build out the upstairs for apartments, and our original plan was to rent out the retail space on the ground floor.

With all the momentum on South Street, we really wanted to take the city’s vision and further it. Knowing that the Market Center building is going up across the street, we realized that we didn’t want to let go of too much control with the retail space. We didn’t want it to go in a direction that wouldn’t work with the city’s vision, and the vision that we have for the building as a whole.

So one night, we just decided — we’re opening a bar! There are really no other lounge spaces in the area, so we thought that would be our niche. We want it to be a happy and safe space for people to have fun and socialize. There are no TVs, no pool tables, no dartboards, and there’s no craziness.

Larissa: We’re hoping to encourage conversation. Whether it’s with the people that you came with, or with other people that you meet throughout the night. Each one of the seating sections was structured for conversation, and it’s a versatile enough space to accommodate different size groups. Groups that grow as the night goes on! It’s like an extension of your own living room — but you don’t have to clean up after.

Gregg: We spent the last four months fixing, cleaning, and renovating the place. We added a partition wall, upgraded the lighting and audio, built out the back bar shelving. We really wanted the space to have an aesthetic that Larissa and I like personally.

Gregg Singer and Larissa Ovitt

On Specialty Drinks

Larissa: Being a cocktail lounge, specialty cocktails are our thing. Our menu consists of classic cocktails, reimagined. Taking things like scotch, gin, and rum, and turning them into drinks that are elevated. They’re familiar enough that it’s comfortable, but also encourages you to try something new. We also have mocktails — we’re not creating a separate mocktail menu, because we want people to be able to enjoy what we have on our regular cocktail menu without the alcohol. 

For beer, we’re hoping to offer options that you won’t find anywhere else. We don’t offer domestic beer, and our focus is mainly on craft beer and seasonal ciders. We try to stay as local as possible, but not something that you can just run down the street and grab somewhere else. We have a great wine list too. We dove right into wine research and found the best one of each variety.

Our hope is to offer something that feels familiar, but pushes your palate just a bit to help you discover something that you didn’t even know you liked.

On The Food

Gregg: We currently have five or six small plate options on our menu, and we plan to keep building on that. The portions are shareable, but they aren’t entrees. This is a place where you can feel comfortable coming for a cocktail and an appetizer before your dinner reservation elsewhere downtown, and maybe come back to relax after dinner with another drink.

In keeping with our cocktails, we wanted to create options that feel comfortable, but with an elevated twist. For instance, we have a crostini, which many people are used to, but we did a whipped feta topping with wild mushrooms and a balsamic drizzle. We have a cheese platter that has spiced mango chutney, apples, pickled vegetables, and local cheeses. We have a curried hummus and a carrot harissa dip. My favorite is probably the deviled eggs. Who doesn’t love deviled eggs? We’re currently doing avocado and bacon, and we’ve also done a version spiced with Old Bay and filled with pickles and a shrimp on top.

We are trying to cater to everyone’s dietary preferences. We have gluten free options, vegetarian, and vegan.

On The Name

Larissa: We spent a long time racking our brains about a name. There was nothing that really stuck. We were trying to find something that was reflective of us as well as our vision for this space. A little playful, a little mischievous, but yet classy.

We ended up coming across the Golden Monkey — the species — online one night when we were together. They’re amazing. They’re a really pretty golden red color with a bright blue face. They’re an endangered species, and their territory has become very small. There are a couple of refuges — one in India and one in Africa, where their population numbers are coming back up. It feels like an opportunity for us to do something beyond the walls of this place. The name felt like it fit.

Gregg: We plan on trying to create some type of charity so that we can help them in some way.

On Being Eco Friendly

Larissa: There are a lot of eco friendly aspects to what we’ve created here as well, probably the most noticeable being our straws, which are actually ocean biodegradable. They break down within a couple of months. All of the disposables that we use are compostable and biodegradable as well.

Gregg: Our food is always brought out on ceramic plates, but we’ll also provide paper plates for sharing, which are biodegradable, and our cutlery is corn based, so it all breaks down. They are more expensive, but we don’t want to add waste.

Larissa: We try to stay conscious about all of our selections, including the different liquor companies that we carry. Who we support is important to us.

On The First Few Weeks

Larissa: We’ve had an overwhelmingly positive response so far from the community. It’s been awesome.

Gregg: So many people have said that our community really needed a place like this. We’ve heard that from people age 21 all the way up to 75. A safe, comfortable, quiet place where you can talk to friends and hang out, without too much stimuli.

Larissa: There already seems to be a lot of additional foot traffic on South Street between our opening and the opening of Taco Kings Jalisco. On any given day, there are now a lot of cars on the street, especially in the evening, when it had been dead before. South Street has been an afterthought for a long time, and that time is over.

On Next Steps

Larissa: Our front garage door opens, which we’ll be able to take advantage of more in the spring, and that lends itself to people enjoying the energy happening on the street once the building across the street is complete and they start to hold events.

We also have a big, private patio out back, which will be the coolest space downtown. We’re planning on utilizing it a bit this winter, probably by having an ice bar at some point. The full design of the space will happen this spring, and that will be another incredible space to host events.

The Golden Monkey Lounge
58 South Street, Glens Falls
Website / Instagram / Facebook
Open Friday-Tuesday from 5pm to 12am

Canine Commute: Local Pups Take The Bus To Day Camp with Adirondack Sniffari

It’s not just the kids that are waiting at the bus stop this month! Local pups are hopping on the bus to head to day camp at Adirondack Sniffari, and well, could they be any cuter?! We caught up with owner Caitlin Stedman to find out more about a day in the life at camp, renovating the bus for the pups, and more…

Tell us a bit about yourself! 

Hi, I'm Cailtin! I am the owner and camp counselor at Adirondack Sniffari.  I have always loved animals and have felt a strong calling towards dogs in particular. After beginning a training journey with my pup Vinny, I became driven to know all that I could about dogs and how to deepen our relationships with them. I am always taking courses and workshops to broaden my knowledge and hone in on my personal philosophies surrounding dogs. The courses I have taken that have been the most impactful for me are My Dog Camp, Happy Rescue Dogs, Karen Pryor Academy Dog Trainer Foundations and Training Between The Ears Level 1. 

On Starting The Business

Adirondack Sniffari is an outdoor adventure camp for dogs. I started working with dogs in the fall of 2020 when I was lucky enough to be hired by Mallory Stark at Lucky Dawg. I was really inspired by her work ethic and connection to her clients (human and dog). I've always wanted a job where I can spend my days outside but I felt like with traditional dog walking, I spent a lot of time in the car. It wasn't until I found my mentor Rhonda Bilodeau on Instagram that everything clicked. I took her intensive online course called My Dog Camp and shadowed her in Vermont. Through Rhonda, I found dog camp to be the perfect mix of hiking, training and just letting dogs be dogs. Adirondack Sniffari welcomed its first campers in April of 2022. I still look to other graduates from the My Dog Camp course and Rhonda for advice and information weekly. It's been a wonderful community and resource!

A Day At Camp

My partner Tom Appler and I pick up our campers each morning and ride to our fenced in space in Queensbury that we call The Serengeti. Here we play, dig, dip in the kiddie pool, go on the agility/playground equipment and take lots of breaks for relaxation. Then we load up on the bus and head to the private land which is off Route 149 just inside Adirondack Park. It's about 13 acres that the owners Donna and Dave graciously allow us to hike on. Throughout the entire day we are practicing a calm mindset, impulse control, proper play etiquette and fluidly moving from prey drive to social drive. Camp lasts at least 2 hours with an additional 1 to 2 hours of drive time. 

On The Bus

We have a few dogs in camp who really like their personal space which I totally understand! It didn't seem fair to me to crowd dogs together in my car for a lengthy drive time. Also, it can be very overwhelming for new dogs coming in. I saw dog buses on Instagram and TikTok and loved how the dogs could be harnessed into their own seat for added safety. I thought this would be perfect! I put a post out on Facebook and saw a bus for sale at the Head Start just around the corner. It felt like kismet! I got a great deal on it and it has only needed a couple minor repairs. 

Renovating took a few months. I worked on it with my Dad and Tom. Vinny, my dog, supervised of course! We started by taking out seats, then took off all the lights and stickers. After that we sanded which by far took the longest! Primer and paint went on smoothly. The blue color is pulled from our logo. We had our lettering (and logo) designed by Advokate and it was installed by M&M Digital Printing. They both did an amazing job! The interior is still a work in progress. This fall we are painting the interior walls and removing some leftover sticker residue. 

Most of the dogs took to the bus right away! We have a couple of nervous pups but they are getting the hang of it. The dogs would pace and sometimes try to play in my car but in the bus they just hangout in their assigned seats! I think they really like the extra space to decompress and the security of the harness. 

On The Future

We are adding in new campers right now and it is so exciting! I love watching the dogs blossom out at camp. They come in happy, excited but a little confused and then they pick up new skills, meet new friends and just have a blast. I feel that we ask a lot from our dogs on the daily. The world is structured to make dogs fit into the human way of life and camp provides an outlet where they can safely be dogs doing dog things! 

By the Way…

Tell your dog I said hi! You can follow us on Instagram and Facebook!

First Look: Oopsy Daisy Flower Farm

When we stumbled across Oopsy Daisy Flower Farm on Instagram, we couldn’t get to their adorable flower stand in South Glens Falls fast enough! We chatted with owner Angela Weinberger about this new family venture, including how the flower stand came to be, the joys (and challenges!) of small scale flower farming, and of course, how to get your hands on one of their gorgeous bouquets!

Tell us about yourself!

My name is Angela Weinberger and I live in South Glens Falls. My husband Seth and I have been together since we were 16 and 17. We have a 3 year old daughter and 1 year old son. When we aren’t covered in dirt from the garden,  you can find us at Lowes or bike riding to our local elementary school playground. We love to spend time by our pool and with our family and friends!

An Idea Blooms

In August of 2022, I was 4 months postpartum with my son and had a crazy energetic curly haired 1 year old girl. I had a fun idea for her to have a lemonade stand that weekend, but I wanted a way to incorporate all of the fresh flowers that we had grown in our yard and garden. So I thought, “lemonade and fresh flowers” — who could say no to that, let alone from a 1 year old?! Seth got right to work and built the most adorable toddler height lemonade stand. My daughter was thrilled. She wore her garden hat with pride and sold enough lemonade and flowers to fill her piggy bank the next day. It was then that we realized we had the space to grow even more fresh flowers and make something of this.

We immediately got to work and started all of our seeds indoors over the winter. Our kids loved helping water them and take care of them. In the freezing 30 degree winter weather, nothing made me happier than seeing green sprouts on our plants! Spring was coming!!

We’re currently growing on about a quarter acre. We have over 60 varieties of dahlias with a total of roughly 215 dahlia plants. Along with dahlias, we grow zinnias, sunflowers, hydrangeas, snapdragons and more. We planted a small pumpkin patch this year with plans to expand next year. 

As far as the Oopsy Daisy name, well, our daughter has always said “oopsy daisy” when she drops something. One day she just said it, and it clicked! Oopsy Daisy Flower Farm!

On Rewards and Challenges

Seeing customers when they pick up their bouquets has to be my absolute favorite! When I deliver flowers, I enjoy seeing how happy and surprised they are. I truly try to put a lot of thought into the bouquets I design. We have done a few events this season and being a part of bridal showers, baby showers and just day to day celebrations is so special. Aside from my children, nothing makes me more proud than stamping our Oopsy Daisy logo on an envelope for a bouquet.  

As far as challenges, I think most people in our area can agree that our weather this spring and summer has been so inconsistent. Between the drought and then constant rain, we really haven’t had the best growing conditions.

The only other challenge we have faced is trying to arrange and deliver flowers with a 1 and 3 year old. We are out working before they wake up and out the door the second we put them to bed. You can say we are pretty busy over here! Thankfully, we have had some help this summer from my 12 year old brother who stays with us. He helps me on our deliveries and brings our bouquets to the door when he isn’t helping out with the kids. You can say he’s rightfully earned employee of the month this month! 

At the Flower Stand

My husband Seth built our flower stand. He is a man of many trades and I will always brag about how handy he is.

Our stand is typically open every day. I like to put a couple bouquets out a day, but I’ve found that weekends are our busiest. You can find up to date information on our flower stand hours and address on our our Instagram page @oopsydaisyflowerfarm. I always say that pre ordering ahead of time is a better way to get your hands on a bouquet in case the stand sells out. 

When you visit our stand, you’ll find rows of flowers in our front side yard with a hand painted by my 3 year old and a “fresh cut flowers” sign hung with pride. You might also see an exhausted mom in her nightgown with a baby on her hip chasing her defiant toddler around. 

On The Future

Our first season has certainly been a trial and error experience for us. We now know what is most popular and plan to grow more of that next season. We specialize in dahlias and next year we plan to triple the amount of plants.

We plan to spend the fall and winter figuring our logistics for ideas we have. I love the idea of “U-Pick” events and “mommy and me” picking. We would eventually love to buy a piece of property to grow flowers on. We have so many ideas and are so excited for them. Our first season really took off so quickly and well. We are so grateful for this opportunity to share something we love with our children right at home. It’s a great opportunity for them as they grow older to help us and learn to work for money. 

On Giving Back

Recently, we started a thankful Thursday giveaway on our Instagram page. Each week for the remainder of the season we will give away a bouquet of fresh cut flowers. We love making others smile! 

We are always looking for charitable events to donate to. Please reach out via Instagram or our email [oopsydaisyflowerfarm@yahoo.com]. 

Oopsy Daisy Flower Farm
South Glens Falls • Address is posted on Instagram when Flower Stand is Open
Instagram

First Look: The Farm Store at Tiashoke

If you’re looking for a quintessential fall shopping experience in the country, look no further! 

Located in Schaghticoke in southern Washington County, Tiashoke owners Jessica and Stuart Ziehm are fourth generation dairy farmers that just so happen to have a lot of fun growing pumpkins, too. Ninety two different varieties of pumpkins, gourds, and squash, to be exact! Jessica started out selling pumpkins in the fall at their roadside stand (made famous by their adorable pumpkin house with the cornstalk roof!), and as business grew, so did her plans for a year round farm store — which came to fruition this fall! 

The Farm Store at Tiashoke showcases the farm’s dairy and meats, along with a variety of local farm treats and gifts. The star of this season, though, are their pumpkins! With 92 varieties, they have every shape, size, and color that you could hope for, along with a charming atmosphere (yes, the pumpkin house is still there!) and three sweet pups that serve as the Farm Store’s unofficial greeters! 

Inside the beautifully renovated 1800’s barn, you’ll find Tiashoke’s own beef and pork, their Cabot cheeses, and a variety of local products, including Goose Island potatoes, Mapleland Farms syrup, and Borden’s Orchard apples and cider, among others. They also stock a fun selection of farm themed children’s products, home decor, candles, cookbooks, and more. So much inspiration for country living. 

The best news: this is just the beginning! Jessica shared plans in the works for adding an antique section to the shop (2023 update: the barn basement is now filled to the brim with antiques!), events and workshops, as well as future plans for coffee, ice cream, food trucks, and lots more. Can’t wait to follow along as they continue to grow! 

The Farm Stand at Tiashoke
11834 NY-40, Schaghticoke, NY 12154
Facebook / Instagram

First Look: Barn and Brick Co.

Calling all vintage and antique lovers! There’s a new shop in town, and you’re going to need a cart ;) Barn and Brick Co. held their grand opening at The Shirt Factory this past weekend, and we caught up with owners Sheila Kent and Jeremy Iaquinto to find out more about their transition to brick and mortar, what you can expect to see in store, and more…

How did Barn and Brick Co. come to be?

Barn and Brick Co. is the product of years of collecting, building, and repurposing of a variety of interesting items. We decided to make B&B Co. a reality in 2018 after realizing how hard it is for design-savvy people to source amazing decor and authentic DIY materials. We wanted to make it easy for interior designers and weekend warriors to find the perfect piece.

Barn and Brick takes art, repurposed decor, and original B&B Co. products and combines them with the picking experience of an antique and architectural salvage location.

Our home tells our story and we want to help people tell theirs.

How has B&B Co. evolved over time?

The evolution of Barn and Brick was more like a yo-yo. We started out with the vision for the brick and mortar location we have today, however, we then began to travel the East Coast selling at antique shows and vintage markets on weekends. That was a grueling and energy intensive way to sell. It was a cycle of pack, setup, sell, tear down, pack up, and unload. We took short breaks and then we would repeat the cycle. It was madness. The pandemic forced us to reset. We’d been on the search for a retail location since then. When the owner of The Shirt Factory told us there was space available, we decided to quickly make our first brick and mortar location a reality.

This space was really a mixture born of the necessity to get out of the antique show circuit and our local customers asking when they could come “pick” our inventory. We truly believe we have something special to offer and wanted to share it in central year-round location.

What can people expect to see at Barn and Brick?

People will find farmhouse, chippy, architectural, mid century and antique/vintage pieces. We also have several lines of our own hand-made and designed products.

Sheila is the zhuzh’er. She brings items together in new and interesting ways that makes the decor feel like it was always meant to be there.

I’m the artist and builder. I build one-of-a-kind pieces from repurposed materials, paint UFOs into thrift-store paintings, turn old pianos into bars, and create industrial tool cabinets from wine racks.

We sell antiques but we aren’t a traditional antique store. I tell people we sell home decor and furnishings that tell a story. It just happens that most antique and vintage items have a patina from age that does just that.

What are some perks of the job?

We love sharing the picking experience with people just like us. People send us pictures with items they found at B&B Co. displayed beautifully in their homes. That always puts a smile on our faces.

What's next for Barn and Brick?

Global domination, of course! Actually, we really want to earn trust as being one of the best places around to find great products that tell your story.

We have some really exciting brand new B&B Co. products coming out each holiday season. As for the antiques and vintage products, our goal is to have fresh-from-the-barn products arriving weekly and at amazing prices.

Barn and Brick Co.
The Shirt Factory • 71 Lawrence Street, Studio 101B, Glens Falls
Open Thursday - Saturday 12-5pm
Website / Facebook

First Look: Blooming Acres Farm

We’ve seen the Blooming Acres Farm Flower Truck popping up at events around town all summer, so it was high time we chatted with owner Emily Johneas about this adorable new venture! She shares what inspired her to begin flower farming, how she found her 1953 flower truck (and the learning curve involved with driving it!), and more…

Emily Johneas and her 1953 Ford F-100 Flower Truck

First, tell us a bit about yourself! 

I’m Emily Johneas. I am the owner and operator of Blooming Acres Farm. I also run a commercial construction company with my husband in my spare time. When I’m not working or out in the gardens, I’m spending time with my countless four-legged friends.

On Becoming a Flower Farmer

Blooming Acres has been years in the making. I first started gardening during my senior year of college. I studied history, and in my senior year I did an independent study course and learned all about the Braceros (thanks to Professor Flores!). The Braceros were the Mexican farm workers that came to fill the labor shortage and work in our fields during World War II. Being a young woman growing up in the suburbs of Long Island, I was so disconnected from where my food came from. To help understand the challenges of the Braceros as best as I could, my husband made me a raised garden bed to grow my first garden. I grew way too much in that small, raised garden bed, but I learned so much. Year after year, our garden slowly expanded. At one point we had so little outside space that we got creative and turned our second bedroom into a grow room!

In 2017 we moved up to Washington County and found our dream home. That’s where Blooming Acres really started to take shape. I started my farming journey by growing heirloom vegetables and some flowers for the pollinators. I fell in love with all the different shapes, textures, colors, and types of flowers. Every year my flower garden expanded greatly, leaving less room for veggies!

From Farm Stand to Flower Truck 

Blooming Acres started out as a farm stand. I am so fortunate to have such a skilled carpenter for a husband. He built my farm stand for me to display all my flower arrangements, and I have a great friend and neighbor who has generously allowed me to place my farm stand on her land as it gets a lot more traffic than it would see on my quiet dirt road.

As our farm expanded, I began reaching out to local businesses to do popup events in the community. I was fortunate enough to be a vendor at R.S. Taylor during the Washington County Cheese Tour and the Thursday Night Food Truck Market at The Shirt Factory in Glens Falls. These pop-up events allowed me to meet members of the community and talk all things flowers!

The next step for Blooming Acres was my flower truck, which has been in the works for years. I have seen flower trucks popping up all over the US, and while most of them are mobile florists, I wanted to create the same concept with locally grown blooms. People can expect a rotation of fresh cut blooms on the truck. Our selection changes on a weekly basis. All the flowers on the truck are naturally grown and locally sourced!

The flower truck has been a great way of getting my flowers out into the community. I have received such great feedback - people really love the concept of building their own bouquets and talking all about the ’53 flower truck while they’re at it.

On Finding a Vintage Truck

Initially, my flower truck was going to be an imported Japanese right hand drive mini truck. However, it was quite difficult to get the truck on the road in New York. One day my husband was cruising Facebook Marketplace and found my current truck. We went to go see it in New Hampshire and I instantly fell in love. All of the pieces fell into place and we brought my truck home to New York on Easter of 2021.

It was initially a learning curve with driving the ’53, it was interesting learning to drive a vehicle without power steering and most modern safety features!

On the Rewards and Challenges of Flower Farming

The biggest reward of growing flowers is the ability to share them with the community! I love talking all things flowers.

This year has been my most challenging season yet. This heat on top of drought conditions have been detrimental to my crops. The seedlings that did manage to survive this year were stunted as a result of the hot weather. Luckily, the local flower farming community has been so supportive. I reached out to multiple flower farmers in my area this summer when my flowers were struggling, to try to find sources for local grown blooms. It was very important for me to ensure that the blooms on my truck are sustainably grown and locally sourced. I didn’t want to fill up the truck with the same flowers you would get at the store and wanted to ensure that they weren’t preserved with chemicals. To my surprise all the farmers I reached out to were so supportive and willing to help! My business wouldn’t be as successful as it is this year without the support of Amy at Bark Hill Farm in Hebron, NY- she has graciously opened her fields to me this season.

On the Future

I’m looking forward to connecting and collaborating more with local businesses as Blooming Acres continues to grow! Most immediately, I’ll be at the Drink Pink Event at the Adirondack Winery in Queensbury on Friday from 5-7pm. All of the proceeds of the event are going to Making Strides Against Breast Cancer of the Adirondacks. On Saturday I will be at Northway Brewing From 2-5pm!

Blooming Acres Farm
Facebook / Instagram

First Look: Mint

Have you been to Mint? They’re now entering their sixth month in business on Warren Street, so if you haven’t been - consider this a sign to make your reservation! We caught up with owner Johanna Geldern to hear more about the how she got into the restaurant business (it all started with a fortune cookie!), what to expect from their menu, and what’s coming up next for Mint (hint: expanded hours!)…

The Bar Room at Mint

First, tell us a bit about yourself and your background!

I received my Masters in Education from the College of Saint Rose and had a career in teaching elementary school (regular and special education) for over 16 years. As the standardized testing pressures got more intense from states and districts, the gap between my philosophical beliefs and the changes to the classroom structure necessary to meet standardized testing goals motivated me to make a change. I sold a property and began searching for a small business that I could purchase and run with the goal of completely changing my career and becoming an independent business owner. My girls (Katriel and Cagney Houlihan) and I had always daydreamed about running a bed and breakfast or owning a small café.

The online search for purchasing a business lasted well over a year, and during that time one of my friends owned a beachfront restaurant and had a vacant shop space available for a summer beach snack bar.  It was sitting vacant but already had all of the necessary approvals to open, so I agreed to take on this project and created the menu, purchased the equipment and created the signage and theme. With her guidance and my hard work, we were able to open in about a month and I ran a very successful beach snack bar business for that season. This was equivalent to getting a Masters degree in running a small business in my mind.

Mint co-owner (and Johanna’s daughter), Katriel Houlihan

At the same time, my daughter‘s family moved home to New York from Florida and on a trip to see them in February, I discovered a café in Greenwich called Dish Bistro and I absolutely fell in love with the size, the location, the charm, and the healthy vibe of the menu. I literally said to my family and friends, “If I ever had a restaurant business, it would be just like this.” Months went by of searching and in August, I found Dish Bistro for sale online under my price range, and immediately began dialogue with the owners. We went back-and-forth with financials and logistics for a month and it was time for me to make a decision: was I going to pack up my entire life, sell my car and fly to New York to purchase this restaurant business?

I was out to lunch in Florida with my friend when the owner of Dish Bistro, Susan, called me. I hung up with her and I told my friend about the idea and potential plan of purchasing Dish and moving back to NY, and when I opened my fortune cookie after lunch it said “DISH” on one side and when I flipped it over, it said “Go for your dreams ~start with the spring roll” on the other side. My decision was made. At the time I had been studying the law of attraction and was looking for signs and I took this as a solid sign from the universe directing me to go for my dreams even though it was scary — terrifying, in fact!

I still have the fortune cookie. I like to think that my story will hopefully inspire others to listen to their intuition and follow their dreams, and to not allow fear to hold us back from making changes to pursue what excites us.

Once I made the commitment, everything seemed to fall into place.

How did Mint come to be?

We started in Greenwich as Dish Bistro in the fall of 2014, and I rebranded to Sweet Beet Bistro in April of 2015. My chef was passionate about local farms and we decided to create a “farm to table” theme there and offer homemade scratch kitchen food using high quality local farms. We wanted to use ingredients which were grown, raised, and cultivated with positive loving energy, and we wanted to honor those artisans. We wanted to prepare and serve the food with the greatest energy of love and positivity to our customers. Our desire was to create an atmosphere and experience which would create great memories and keep patrons returning.

We closed the doors to Sweet Beet Bistro after Covid hit in 2020, and it seemed like the perfect time to transition to a new location with more foot traffic. We already had a strong support system of loyal customers from this area that traveled to our Greenwich location, so that was a selling point as well.

We had been working with Peter Hoffman on a downtown space to lease. When this space came up, he asked us (my daughter Kate Houlihan and I) to come over immediately and take a look. He wanted to know if we could see its potential and his vision for our business in that location. We could see it instantly, and with great enthusiasm we told him we were 100% in!

Our philosophy of using the highest quality organic and most lovingly raised local foods is still at the heart of Mint!

The Dining Room at Mint

Why Glens Falls?

We see tremendous potential in this city! The events with food and celebrations are creative. The Glens Falls Collaborative and other groups are really committed to moving the city forward. It’s so important to create a business that is desired and will be embraced and nurtured by the community, and we feel this is a mutually beneficial partnership which we are thrilled to be part of.

What inspired the name? 

We were originally going to name the new restaurant business Tarragon and Time. But after polling some friends and family, it wasn’t communicating the right vibe, so we went back to the drawing board. On a hike with my daughter Kate, she turned to me and said, “What about Mint?”.  We thought about it and it had great connotations, so we decided to have a longer tagline (Inspired Plates and Crafted Potions) and a shorter easy to remember name - Mint!

Tell us about your menu! What can people expect to see?

Imagine Paris meets Brooklyn meets San Diego!

Our food is eclectic and creative, using only the highest quality products. We taste test as a group and tweak recipes as a staff. It’s vey important that our sauces, dressings, and all of our items really, are balanced in texture, flavor and appearance.

We have unique appetizers including cheese boards and seafood cakes. Our proteins are grass fed meats, local pastured products and wild caught seafood. As for customer favorites, the pizza is at the top of the list, along with our grass fed burger and vegan beet burger. We use 30+ local companies like Saratoga Olive Oil, Saratoga Gluten Free, Vermont Fresh Pasta, and Rock Hill Bake House, to name a few. We work with a local farm for edible flowers on our plating. The presentation is meant to be visually pleasing as well as good for you and delicious.

We offer a solid variety for special eaters with vegan options, gluten free options.

The drink menu includes craft cocktails, local and international wines, and several spirits and beer from local distilleries and breweries. We use all small batch local distilleries for our liquors, and our beer is all from within 60 miles of Glens Falls. We don’t use any large mass production wine at all — it’s all organic biodynamically farmed or sustainably farmed. You’ll probably notice you won’t get a headache after drinking wine here! We also craft our own elixirs with syrups using fresh herbs and delicious ingredients for cocktails — both alcoholic and non-alcoholic.

Patio seating at Mint

Tell us about the space!

We have three main areas: a bar room, dining room, and covered garden patio. It’s nice to have the three separate spaces to allow for private events and just general versatility.

The building owner, Peter Hoffman, collects antiques and is very skilled at mixing the old with the new. Everything here is modernized and updated, but layered with antiques. For example, the globe lights are antiques from Germany. They add such an immediate sense of charm and history. The frosted glass by the front door is an antique — irreplaceable and one of a kind. The end gates on the patio came from a vineyard in Italy, and they bookend the space perfectly. The banquettes in the bar room were salvaged from the Capitol Building in Albany when they were renovating the Governor’s restaurant there. We discovered they’re from 1920, so many governors have sat on them when having their business meetings there, which is pretty unique!

The patio has been a big hit this season, especially when we have live music. We’re hoping to install a bi-fold door from the patio into our dining room, so that when we do have a musician here, the sound and experience can carry inside as well.

What's coming up next for Mint? 

We’re hoping to start offering lunch by the end of September! We also hope to open seven days a week, as right now we’re closed Mondays. Also coming up - a to go menu! Lots of great things to come.

Most immediately, we’re looking forward to launching our fall menu around September 20 - stay tuned!

Mint
80 Warren Street, Glens Falls
Website / Facebook / Instagram

First Look: Dancing Grain Farm Brewery

Have you been to Dancing Grain yet? Just over the bridge in Moreau, the farm brewery opened last weekend and we were one of the first in line. After a few moments enjoying a craft beer in one of their Adirondack chairs overlooking the farm, it was clear that this will be one of our new favorite spots. We caught up with owner Rachel McDermott to find out more about how Dancing Grain came to be, what they’ve got on tap, and more…

Tell us a bit about yourself and your background! 

I grew up on our family's farm in Schaghticoke, New York, and loved being around the tractors and trucks. My parents were divorced, and while my mom worked a more traditional job, my dad worked on his farm. I spent a lot of time there with my dad and my uncle. My sister would go to the babysitter and I always preferred to stay behind and hang out on the farm, and eventually, I started helping out as much as I could. It was just where I felt comfortable.

As I got older, I became more interested in music. I was a classically trained clarinetist. I went to music school my freshman year of college but soon discovered that it wasn’t going to be my life’s goal and transferred to Cornell’s College of Agriculture and Life Science to pursue a Finance degree (which, interestingly, wasn’t focused on agriculture).

Owner Rachel McDermott

After graduation, I started my career in Houston as an investment banker. I really liked the team there but Texas just wasn’t home for me. After five years, I transferred back to New York City. That was an exciting time for me, getting back to the Northeast.

At that point, I was about to turn 30, and I wasn’t sure what direction I was headed. I decided to go on this very cliché Eat Pray Love trip across Europe, and when I came back, I knew I needed to quit my job. I had no prospects of a new job at that point, and I didn’t know what I was going to do. So, I moved home to the farm, which turned out to be the preamble to Dancing Grain.

How did Dancing Grain come to be?

When I got back home to the farm, I had all of this investment banking experience that I was no longer using, so I started to look at what was going on in upstate New York to see how I could apply that experience here. I stumbled upon farm brewery laws and some of the benefits of being a producer. At that point, my dad had already invested in land, in tractors, in planting and harvesting equipment, and in storage capacity. We had this core competency, and these core assets, and I realized we just needed a new product. We needed to switch gears and tap a different market. That market turned out to be craft beer.

I’m not someone who has ever been a home brewer, and I’ve never been obsessed with beer. I was obsessed with the ingredients that make up beer because of my history with farming. That’s where Christian and Bert Weber, our partners and the founders of Common Roots, came in. They have a core competency that I don’t have, and their insights have been incredibly valuable. From advice on brewing, to so many other things that I never thought of, like a point of service system, and even which glasses to order! I’m so happy to have them on board.

What inspired the name? 

When you’re here in the spring through the early summer, before we harvest the grain in July, you can see the the malting barley and other specialty grains in the field below the brewery. When the wind blows, it almost looks like Mother Nature created a beautiful waltz. It looks like the grain is dancing, like it’s happy to be here. That was our inspiration.

Let’s talk about the beer!

Yes! So, this past week we had five beers on tap. We're trying to do a variety of beers, but to be honest, we'll probably focus on malt forward beers. I'm sure we'll always have some sort of an IPA or a pale ale on tap, but we are first and foremost grain farmers, so I want to highlight and showcase the grain as the headliner to the beer. You can have beer without hops, but you cannot have beer without barley.

All of our beer right now (with the exception of the Strictly Social IPA collaboration with Common Roots) is almost entirely made up of grain that’s grown from our farm, and we’re super proud of that. We're using as much as we can from our farm.

First, we have the Cream of the Crop, which is a cream ale. My brewer, Jamie, actually built that recipe for my uncle, who likes to drink beer, but doesn’t necessarily like to drink craft beer. That recipe uses our farm’s barley and our corn. It’s the kind of beer you want to drink when it’s 90 degrees out. We’ll likely always have that on tap.

Last week we released a stout, Stolen Fire, which uses fennel that we grew on the farm in addition to our 6-row malting barley.

We have the Foreign Friends, farmhouse style, which again, uses our grain along with a yeast strain from Belgium.

We also have the Picnic Basket, which is a kettle sour that uses our grain along with a local yogurt culture and blueberries from Winnie’s Blueberry Farm just up the road.

And finally, we have the Strictly Social IPA, our collaboration with Common Roots, which everyone is loving. It’s one of our biggest sellers. That uses all South American hops. It’s juicy, it’s fruity, it’s citrusy - it’s everything we hoped it would be as an IPA!

We also have drinks for non beer drinkers - we have a dry Riesling from Forge Cellars, a Rosé and a Red Blend from Bridge Lane which is a winery on Long Island, and then we've got Nine Pin Hard Cider. We have a non alcoholic seltzer that our brewer makes every week using herbs from our garden or something that I've foraged — this week is a sumac seltzer, which tastes almost like a pink lemonade. And finally we have the Nitro Coffee from Kru.

How has it been seeing all of this finally come to fruition?

We've had such positive feedback. I'm so thrilled by that. So many people have come in that live five or ten minutes away, and I’m so happy to be able to share this farm with them and with the community. I am also really happy to see that the whole idea of supporting local businesses is still alive. I just feel really grateful that I have the support of our neighbors. Because without that, we're nothing.

What's next for Dancing Grain? 

We're going to walk before we run, but as we continue on, there will be more opportunities for people to engage with the ingredients in the supply chain and to learn and understand how Dancing Grain makes our beer with the ingredients that we grow. I’d love for it to become more of an immersive space. We’d like to create walking paths through the grain, where you’ll be able to decipher the differences between malting barley and oats and wheat. I think that's an important part of the story that we're just beginning to tell.

We also hope to focus on additional products over time. I’d love to get into distillation, and we’d really love to get into milling and baking. Hopefully it will become a sort of center for local grain production.

Most immediately, we’re also planning to do events focused around each season. We’re excited to be opening our sunflower field this weekend! Admission is $5 and stems are $2 each. Hope to see some new faces here!

Dancing Grain Farm Brewery
Website / Instagram

The Dancing Grain Team

First Look: Jenny Jo's Smoothie Bar

There’s a new smoothie bar in town, and it didn’t take long for it to become a fan favorite around here! Jenny Jo’s has been popping up around Glens Falls this summer and drawing a crowd in each location. We chatted with owner Haley Gerarde to find out a bit more about how Jenny Jo’s came to be, what inspired the name, and where to find her next!

First, tell us a bit about yourself!

My name is Haley Gerarde. I am a daughter, sister, wife, mom, Lake George enthusiast, and now, business owner. Growing up in and around Lake George, I grew to love it, so I put most of my volunteer efforts into the Lake George Land Conservancy, which protects the land that protects the lake. In my free time, hiking their preserves is my go-to (The Pinnacle is a favorite, and Amy’s Park is a hidden gem).

Through high school and college, I felt like I wanted to be a business owner of some sort, or at least a manager. My dad and Michael Murray, of Adirondack Trust Company (who often came as a guest speaker to our high school business classes), will say that owning a food truck of some sort was one of my life goals.

How did Jenny Jo’s come about?

The pop-up camper that Jenny Jo’s does business out of was previously known as The Smoothie Shoppe. From the time our daughter JoJo was born, we had been drinking (and loving) their smoothies, and I had been following along on their personal journey as well.

Flash forward a few years, and the couple that owned The Smoothie Shoppe decided they were going to sell the camper that they had gutted and re-purposed into a smoothie truck. I messaged them for more info, mentioned it to my husband, but didn’t think of it as a real possibility (with two littles, it’s sometimes hard to think of what you would want, it’s more about what would work with them. Or at least for me this was the case). My husband encouraged me to just go for it. It was as if the mantras I had lived by until that point were coming out of his mouth to encourage me. So, we bought it. Using their old signage and name briefly, it felt a little like I was working for them, not creating my own story. We just went through with a re-brand and it officially feels like mine, and man does that feel good!

What inspired the name?

It’s been a few years since that dream of owning a food truck while I was in high school, and since then I have been blessed with two healthy & beautiful daughters, Genevieve (“Jenny”) and Josephine (“Jo”). They are my motivation to follow my dreams — to have the confidence to give it a shot, and the humility to admit when I make a mistake with it. I think that growing up watching parents who work hard is important, but parents who are happy doing what they do leaves an even bigger impression. After all, it is what I want most for them - to live a happy life. I think the best way to foster that is to live one myself, and let me tell ya, this gig is fun.

From watching the pride in JoJo’s face the first day I backed the trailer in, to working alongside my husband (and having him become a better blender than I am), to having Jo on the truck for a full shift with me serving up each smoothie that was ordered, to watching her bop around the Glens Falls Farmers Market with her “tokens” we’ve earned for her to go spend on fresh honey, fresh produce, or fresh flowers…it has all just been so rewarding.

So, long story short, it’s named after them — our “why”.

Tell us about your offerings!

Every smoothie that we offer is a perfect blend of nutritious and delicious. Truly. Our smoothies have no added sugars, are dairy and gluten free, contain no ice or water (what flavor suckers!) and each one includes its own “superfood” to offer consumers some added health benefits, such as goji berries, chia seeds, or fresh ginger. We also try to use produce from local vendors when we can. Right now we are getting our spinach from other vendors at each of our markets on the weekends.

There is a smoothie (or shake) for everyone. The difference between the two is that our smoothies have a 100% fruit juice base, and our shakes have an almond milk base. For the plain old strawberry banana folks, our “Righteous Red” is a spin on that traditional flavor, with goji berries and a bit of peach added to it. If you are more of a peanut butter lover, you’d enjoy our “Muscle Monkey” or “Mochaspresso”.

Are there any customer favorites on your menu? What’s your favorite?

This is a tricky question! Last month we did a “Rhuby Red” special, which included honey from Pleasant Valley Apiary, and rhubarb from either Butternut Ridge Farm or Fresh Take Farm depending on the week, and that was a huge hit. It’s always so much fun watching customers try a new flavor.

It is always hard helping people make a choice on what to get, because our “Purple Power” (like a mixed berry) and “Righteous Red” are our most popular smoothies, but our “Rhymes with Orange” is my personal favorite. If you are a coffee lover, our “Mochaspresso” is for you, but our “Muscle Monkey” is my husbands favorite, and “The Buddha” is definitely underrated! Now you understand how I’m not helpful in the least with choosing what to order!

How do you come up with the recipes?

A lot of the time a new recipe idea is sparked when I am craving something particular, or a customer wants something particular that ends up inspiring me. For the specials, I try to highlight a new vendors product each time.

What are some of the most rewarding aspects of being a small business owner? And the challenges?

The most rewarding is definitely the feeling of “I did that” (and hearing the little one “mommy you did it!”). As for the challenges, I am not particularly handy, and you kind of need to be for a gig like this, so it has been challenging to learn that aspect of things, but also a blessing because it gets my dad over to our house more.

What’s next for Jenny Jo’s?

Next up is a ribbon cutting (August 10th with the Adirondack Regional Chamber of Commerce), employee appreciation days (give us a call if you want to treat your employees to a little something special before summer comes to an end!) and navigating winter as a mobile food truck without walls (and with freezers…bbrrrrr). Stay tuned via our Instagram or Facebook pages to be the first to know how you can still snag a smoothie through the winter.

Where can people find you?

So many options! Each week we pop up at the Shirt Factory for their Food Truck Corral on Thursday nights from 4:30 until 8pm. On Fridays we pop up on Maple Street outside of City Park from 8am until noon, and on Saturdays we are on South Street for the Glens Falls Farmers Market from 8am-noon. On Sundays we travel down to Saratoga for the Spa City Farmers Market which takes place outside of the Lincoln Baths from 10am until 2pm.

Fresh Look: New Menu at Samantha's Cafe

Have you popped in to Samantha’s Cafe lately? When we heard about their new menu, we couldn’t wait to stop in to see what was new.

Samantha’s has always had a warm, cozy aesthetic, and on this visit, the smell of cinnamon buns greeted us as we walked through the doors from Glen Street. Which, by the way, you must try if you haven’t. The. Best.

We grabbed a couple of delicious sandwiches (on their freshly made bread!), and caught up with owner Bea Morin to get to know her a bit better and get the scoop on the new menu. And don’t worry: they kept most of your old favorites, too!

ON THE BASICS

We’ve loved Samantha’s for quite a while now… How would you describe it to someone new to town? 

Samantha's Cafe has a relaxed yet comfortable vibe with some delicious eats! We have been in business for over 30 years and still make the bread from scratch. 

We’d love to hear a bit more about you! Where are you from originally? 

I was born in Troy, NY and moved to South Glens Falls before I started kindergarten. I have lived in Queensbury most of life since graduation. 

ON GLENS FALLS

There’s a lot of great energy downtown these days…what’s your take? 

I love the spark of Glens Falls. We have so many organizations and businesses working together to keep the energy alive in our little Hometown USA. No matter what day of the week it is you can find something to do whether it be going to grab a bite to eat, shopping, the museums, the library, taking a stroll through the park, visiting the wonderful shops in The Shirt Factory, and all of the events that happen weekly. 

ON ENTREPRENEURSHIP

What inspired you to become a business owner? 

I never in a million years thought I would own my own business. When the opportunity was offered to me I was shocked, yet honored that the previous owners of Samantha’s, Jennifer Kraft and Elizabeth Wilcox, wanted me to be the "next chapter" to Samantha's Story. Being the third generation of a women owned business seemed like the perfect opportunity. 

Did you have any mentors as you got started? 

The previous owners, Jen and Liz, have been wonderful mentors and so supportive after the change of ownership. Also, my staff has been nothing short of amazing with their support and guidance. 

At Samantha's we are a family. We have all worked together for many years, building unbreakable bonds and friendships. PJ has been with Samantha's for about 10 years and has gone from a head catering position to being my right hand man in the cafe as well. He always has Samantha's on his mind and calls me with new ideas daily.  

What do you love the most about running the cafe? 

I love getting to know our customers day to day. Knowing their names, favorite menu items, and their hobbies makes their experience enjoyable and more on a personal level. Who doesn't love making new friends?

What advice would you offer someone considering opening their own shop? 

Always follow your heart and do what you do best.

ON THE NEW MENU

Tell us about the new menu...what inspired the change? 

We have been ready for a change in the cafe for a while now but wanted the "new" us to be perfect. One afternoon as we were brainstorming, the idea of new names for the menu items was brought up. With our love and passion for the town we live in, it only seems right to take inspiration from our small town and its fascinating history and incorporate it into our menu. 

What are some of your fan favorites? Any hot new items? 

We have kept many of our top sellers including our Turkeyberry and Turkey Cheddar Apple but we have added some great additions. The Wing has been a HUGE hit since the menu launch - it’s a Panini with roasted chicken, cheddar, cream cheese, and Frank’s Red Hot. We also added The Adirondacker (a double decker sandwich), Quesadillas, French Toast and The Southwest Burrito (a great vegan option!). Don't worry, the bread is still made in house so you can get your favorites still. 

ON MULTITASKING

Anything else you’re working on behind the scenes? 

We have a beautiful venue to hold small private parties such as showers, birthdays, receptions, you name it. 

Off site catering is another thing we do weekly, from 15 person lunch orders all the way to 150 person weddings. We customize each and every menu per client and keep in mind any food allergies, budgets, and menu flair they desire. 

Our Private Chef service with Chef Donnah Lewis is another great avenue to look into for a small intimate gathering. Her Latin/Carribean cooking and amazing personality are always crowd pleasers.

Owner Bea Morin with PJ Duell at Samantha’s Cafe

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them.

O’Brien Insurance is thrilled to offer our readers a chance to win a $25 gift card to Samantha’s Cafe! To enter, simply sign up for the O’Brien Insurance email list (click here!) by January 27. They’ll be in touch with the winner next week!

Thanks for supporting the businesses that support Glens Falls Living!

Fresh Look: Fenimore's Pub

Have you been to Fenimore’s at The Q since their refresh this summer? We finally got a chance to pop in for a look around (and for some amazing comfort food!), and can’t say enough about the changes to the space. Beautiful new wallpaper to match the historic look of the hotel, sleek new tables and chairs, classic black and white hex tile around the bar, and a gorgeous new banquette…with perfectly styled built in shelves to boot!

On top of the beautiful decor, the food was perfection - classic, yet elevated. We were excited to have a chance to catch up with Chef Colin Miner (who you’ll remember from our story on Park 26 over the summer) to chat about some favorites on the menu that will keep you coming back this winter.

On the Secret Menu

I took over the Fenimore’s menu in September. And immediately I thought that we should have a secret menu that only the locals know about. I don't mean to date myself on this one, but there was a commercial Michael Keaton used to do and it was like you tell two friends, and then they tell two friends, and it went from two blocks to four blocks to eight to sixteen blocks. So that was the idea with the secret menu. 

So our most popular item on the secret menu is our buffalo chicken dip - it's like everything good about Super Bowl Sunday. And we serve it with pretzel chips - we actually take the pretzel sticks and we slice them thin and then crisp them in the fryer. We finish it with a little bit of jalapeño oil - we de-seed the peppers and take out the membrane so that relieves a lot of the spice. 

On the Vegetable Risotto

Our Risotto uses pretty much everything in the Fenimore’s house salad, except in Risotto form. We start with a little pat of red wine shallot butter. Instead of using cheese - because I feel like sometimes when people add too much cheese to a risotto, it becomes like cement - the red wine butter is the only dairy that we use in it. 

So we start with the butter, some vegetable stock that we make in house, and the risotto, and we just let that get creamy, throw in the roasted tomatoes and portobello mushrooms, and then a handful of fresh spinach right before we plate it. Then we top it with some chive oil that we make in house, and some really, really fine sliced chives as well. 

On the Perfect Burger

We do a Wagyu beef patty for the burger. I like to use the bib lettuce because - instead of using the romaine, let's do something a little bit different! And on top of the patty, you have a pork sausage - so you have an eight ounce patty, a three ounce sausage, and then we add three ounces of peppers and onions. And then we add four ounces of housemade Mornay, which is a really nice cheese sauce. So essentially you're looking at just over a pound of food - not including the onion rings! 

On Elevated Mac and Cheese

I think a very, very important thing with mac and cheese has to be the noodle. A lot of people go with the elbow and I like it, it’s classic. But when you use the gemelli, it has deeper crevices in the noodle itself, so it actually picks up more of the cheese. For the most part, you don't have any leftover sauce in the plate when you’re done. We top it with these panko bread crumbs, so for every bite, you're going to have that crunch. It’s taking that nostalgia of mac and cheese and just elevating it a tiny bit. 

On the Blondie Sundae

So the Blondie Sundae was actually created by one of my line cooks since I like to give them the chance to create something of their own on the menu. He took a traditional blondie recipe and turned it into a Brown Butter Blondie Sundae. 

You have the scoop of the ice cream right in the center. You have both white chocolate and dark chocolate in there. And then the ice cream is topped with a spice caramel. Initially, we thought about going with just caramel - but we elevated it a little bit. We added chili powder, cayenne pepper, nutmeg, cinnamon, and all spice. And it's not hot, but there is that little nice little kick. That's the first thing that you catch is the spice aroma, which is my favorite thing. 

Colin Miner, Chef de Cuisine

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Is your mouth watering yet?! We’ll be heading back for another round of mac and cheese again soon - and to check out the rest of that secret menu ;)

P.S. Be sure to check out The Q for their annual New Year’s Eve bash (or reservations at Park 26) - details here!

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them. Grab a free quote by clicking here!

Thanks for supporting the businesses that support Glens Falls Living!

Fresh Look: Springbrook Hollow Farm Distillery

‘Tis the season for cocktails (okay, who are we kidding - that season is year round!), but we couldn’t let the holidays slip by without visiting the fine folks at Springbrook Hollow Farm Distillery! We caught up with Matt Colucci, general manager and partner at Springbrook to hear more about how they got started, their process, and their plans to expand as they grow. And of course, a couple of cocktail recipes for your holiday parties, too! Cheers!

On launching Springbrook and the team:  

Springbrook is mostly made up of friends and family and everyone involved has contributed significantly in different ways. Ownership includes Dave Bannon, Mike Forcier, Tony DeSantis, Ken Rohn, and myself. The initial stages were put into action over six years ago. Dave had an old horse barn and 200 acres of land, Mike had a chemistry and biology background and came up with our original processes, I specialize in sales and general management, and Tony deals with the Federal and New York State regulatory aspects of the business. Frankie Forcier is Mike’s sister and focuses on production as well as farmer’s markets and events. We have several great part time staff and a great full time sales person, Barb Lattoz, who helps with our sales downstate. 

Frankie and Matt at Springbrook Hollow Farm Distillery

On the distilling process: 

Jeff Koehler is now our full time distiller and is from Maine originally. He relocated from the Finger Lakes and worked for a big winery called Montezuma that also was involved in distilling spirits. He’s a big hunter and outdoorsman, which drew him to the area. Mike Forcier was instrumental in creating many of the Springbrook products in the beginning. Mike then trained Jeff when he came on board about three and a half years ago, and Jeff still uses many of the procedures that Mike put into place, while adding his expertise along the way. 

Jeff Koehler at Springbrook Hollow Farm Distillery (photo courtesy of Springbrook)

As far as equipment, we have a beautiful copper still that was imported from a company in Germany called Kothe - they’re known for their unique construction and high quality. 

On the aging process: 

Our High Rye Bourbon has a mash of 56 parts corn, 32 rye, and 12 malted barley. We use 30 gallon barrels with a level three char and age them for over three and a half years. We age our Bourbon in a heavy char new oak barrel which offers the perfect balance of bold and sweet. On the nose, you get heavy carmel and hints of vanilla. The body gives flavors of oak and toffee, and the finish is long and rich with a balance between dry and sweet. All of our products have won several awards and one of our proudest moments was being recognized as one of the best distilleries in New York State by Fodor’s Travel Company. 

On what makes Springbrook unique: 

Springbrook really stands out due to the natural, unprocessed Adirondack spring water that goes into each bottle. Most distilleries need to strip their water since it’s not naturally a good fit for distilling. Our water is perfect for distilling - we don’t have to touch it. Our water source on the property used to supply water to the local settlers many years ago. In fact, we have the original wooden pipes on display in our tasting room! 

We take pride in the uniqueness of our product as well. For example, our limoncello and orangecello are made with only the zest of the lemons and oranges (which we zest one by one and infuse with the vodka for 6 weeks) which results in half the sugar content of many other brands. Also, our gin is much more citrus forward than a typical gin, which we feel is more inviting to folks who wouldn’t typically be a fan of gin. Lastly, our apple and maple flavored moonshines are stronger in alcohol percentage than most flavored moonshines, and ours are flavored with local apples and maple!  

We only use local, natural, high end ingredients and we don’t cut corners to cut costs like commercial brands. Every product is handcrafted, small batch by small batch. 

On staying local: 

We source just about all of our ingredients and raw materials from local and regional businesses. For example and to name a few: we use West Wind Ag out of Schaghticoke for our corn, rye, and mulled barley, our bottle labels are from Sheet Labels in Queensbury, our design work is done with Black Dog out of Glens Falls, our cold brew in our popular Cowboy Coffee comes from Kru in Saratoga Springs, our apple cider in our Apple Moonshine comes from Beak and Skiff in Syracuse, and our bottles come from Burch Bottle in Waterford. Our produce is sourced from companies like Glens Falls Produce, and we’ve used a barrel company out of the Utica area called Adirondack Cooperage for our barrels for years.

On the tasting experience: 

We have a beautiful Adirondack style tasting room on site. We allow folks to sample our products and then receive a guided tour of our production area. You can also purchase a tasty specialty cocktail and sit outside (weather depending) and enjoy the beautiful views of French Mountain. The tasting room also offers other New York State wine and craft beer along with a gift shop. 

On growth: 

We’ve experienced a lot of growth recently! We’re currently distributing our product in New York, Vermont, Connecticut, and New Jersey, but our biggest point of distribution is New York’s Capital District. We expanded into Vermont about a month ago and since it’s state run, we’ve been placed in 40 stores across the state. We’re beginning to outgrow our space a bit and are currently planning on expanding our operation locally, both for production as well as to offer an enhanced experience for folks looking to sit and stay (and sip!) a while. 

Dave Bannon, Ken Rohn, and Mike Forcier at Springbrook Hollow Farm Distillery (photo courtesy of Springbrook)

On holiday cocktails: 

The Orangecello Mimosa and the Christmas Cowboy are very popular! For the Orangecello Mimosa, just add a shot of our Orangecello to your champagne and top with orange juice. For the Christmas Cowboy, mix our Two Sisters Vodka and Cowboy Coffee with Eggnog - the perfect holiday drink. You can check out some other great recipes on our site here. 

Out and about: 

We’re keeping quite busy with local and regional events. We’ll be at The Shirt Factory Holiday Open House on December 14th and 15th, the Saratoga Farmers Market every Saturday, and of course, you can stop in and see us at the Distillery. Here’s a list of where else you can find us. 

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Thanks, Matt! Can’t wait to whip up a few of those holiday cocktails. Cheers! 

Please enjoy responsibly!

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them. Grab a free quote here. By the way, they also love to support our community (which we love too!). You can learn more about their group O’Brien’s Angels and help families in need this holiday season by clicking here and posting that you’d like to help! They’ll follow up with you from there.

Thanks for supporting the businesses that support Glens Falls Living!

First Look: Birch Bark Eatery

Remember those signs promising a Donut Diner downtown? Turns out it was the popular Birch Bark Eatery behind it all! They just recently opened in their new location on Ridge Street after moving from their previous spot in Queensbury, and we were thrilled to check out the new space, sample some old favorites, and taste the donuts, of course. Their entire menu is filled with everyone’s favorite comfort foods - all vegan - and all delicious. We were excited catch up with owner Tania Sharlow to see how they’re settling in downtown and hear a bit more about how it all got started.

What inspired you to get into the restaurant industry?

I’ve always been in the restaurant industry. And I say restaurant loosely because I don't consider Dunkin Donuts (where I started out) really a restaurant, but I have worked in kitchens before. I just love the environment, the atmosphere, the crunch for time, you know, the “get stuff done” mentality. And then the satisfaction of creating something people then enjoy and are grateful for. That’s the payoff for all of it.

When I knew that I wasn’t going to do Dunkin Donuts anymore, I knew I wanted to stay in the industry, but I didn’t quite know how.

So how did it happen?

A lot of things came into play that seemed like the universe just kind of working for me. I got hurt at work. That was kind of the universe pushing me in the right direction, into doing my own thing. I found a small spot that I thought could work and I knew at least if we gave it a go there and it failed, we wouldn’t be losing everything. But if it was great and it excelled, we’d have nowhere to go but up.


How did the name Birch Bark come about?

Where I'm from, which is about three hours north of here, there's a little tiny bookstore called the Birch Bark Bookstore and it was just part of happy childhood memories. It initially popped into my mind because it's catchy, but the more we talked about it, with it being something from my childhood that has meaning, it just fit.

ON BEING VEGAN

What prompted you to transition to a vegan diet?

It was just something that was happening in our family. My youngest daughter decided to become vegetarian, and my boyfriend and I decided to support her. We all stopped eating as much meat, and around the same time I saw a horrific video of what happens to chickens, and I get emotional every time I think about it. I didn’t want to put my energy into that. I’m big on energy. Wherever your intention flows, energy goes. And I didn’t want to be a part of that anymore.

So, how do you take yourself out of that? Well, you stop spending your money on it, because that is your energy, and then you start putting your energy into things that fight it - so, veganism.

Have you found there are any misconceptions about being vegan?

There is of course the idea that vegans only eat grass and sticks, or more seriously that we only eat salads, which just isn’t true. We want home cooked comfort foods as much as we want chia pudding and the things that we know are good for us.

What was the easiest thing (or the hardest thing!) about transitioning to a vegan diet?

For myself personally, the easiest thing was just giving up the meat because there are so many good substitutes out there when you’re craving something like that. You can have a buffalo chicken patty that doesn’t have chicken in it, and now you can have a Beyond Sausage - which tastes better than the real thing I think. Beyond Burgers are amazing. There are a lot of amazing things that, if you get a craving, you can fulfill it with those.

The hardest thing was cheese. Along our process, we were vegetarian first and subsisting on omelets and cheese for a long time. So to drop that, when it was a significant part of our diet, we asked ourselves - what do we do now? And unfortunately, the vegan cheese was not always as tasty as the real thing.

It’s nice to have so many options out there now! What do you make of more fast food restaurants catching on - for example, the Impossible Whopper at Burger King or the Beyond Sausage Sandwich at Dunkin?

I think that all of it is amazing. Whatever pushes vegan plant based diets to the forefront and lets people know that it is becoming more mainstream is amazing. We talk about Dunkin Donuts and their new signs that say “Plant Based, Great Taste” - so you know, they’re doing my advertising for me now!

Things are changing fast. Restaurants are scrambling to add these things to their menus. Development in fast food typically takes a while, and it seems like we’re seeing things popping up on the menu faster than ever. Now is the time.

Have you seen more and more people being open to trying vegan food in your experience here?

Absolutely. I'll draw upon a situation that happened a few days ago… We had two men that came in wearing full camo gear and were obviously just coming in from hunting. They sat down, and I was a little bit nervous wondering if they knew they were in a vegan restaurant. People don't always know when they walk in here, and some people don't realize until they start reading the menu! The one gentleman mentioned to the server that this was his favorite restaurant and he brought his friend to try it. When I walked out to check on them, the guy said, “actually, everything's really good!” in this way that was like he couldn't believe it.

We don’t care where you came from, we just want to share great food with you and change minds one mouth at a time.

Any suggestions you’d give to someone transitioning to a vegan diet?

Definitely Beyond products, and definitely Impossible products. A lot of people say they can’t tell the difference between an Impossible Burger and a real beef hamburger. And definitely some of the things that we make! We’ll change your mind about vegan cheese. We’ve learned how to season it, melt it, and make it taste better than you’d expect.

ON THE MOVE

How did you decide to make the move downtown?

We knew we needed more space, since every weekend our tables would be packed. We’d been thinking about it for a while and had our feelers out since April of this year. We were looking at things as they came up. When we found this space, it actually coincided with our one year anniversary, so we decided to surprise everyone. We made up an excuse that we were going to have an anniversary party, but that we invited so many people that we had to rent someplace bigger for it.

And then we moved the restaurant in 10 days and reopened it, which took a small army of very dedicated people working around the clock.

Did you make any changes to the space?

We mostly painted. It took a lot of painting. We kept what we had and added a little flair of our own, and we’ll continue to add to it as we have time!

What’s one of your favorite things about the new space?

I just love the vibe of being downtown with people walking by. We love that folks now have the ability to just pop their head in to check out the space and say hello. And we love the feeling of being more a part of the community.

ON THE MENU

Did you have any changes to the menu with the move?

We added pizza! There was a pizza oven in the space when we moved in, so why not? We’re a nice compliment to folks already offering that, but we make it “Birchy”.

Haha! What’s Birchy?

A little over the top. You know, like onion rings on your pizza.

Any other fan favorites?


Cauli bites, avocado fries, or the ultimate Grilled Cheese - it’s like a cheese stick sandwich!

We overheard a group saying they came from Albany - sounds like you have folks coming from all over?

Oh yes. We’re a destination. Vegans will travel for good food. I’ve done it myself!

We’ve met people who have driven up from New York City to have lunch and dinner here, and they spend the night and then come back for breakfast in the morning. It warms my heart every time I hear somebody planned a trip around what we do here.

How do they find out about you?

A lot of social media. That's something that vegans are really on top of. When they find good vegan options, they want to get it out there and continue to normalize it. Our guests have been our best marketers and cheerleaders.

You can find Birch Bark Eatery at 21 Ridge Street in Glens Falls, and check them out online here.

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them. Grab a free quote here. By the way, they also love to support our community (which we love too!). You can learn more about their group O’Brien’s Angels and find ways to give back here.

Thanks for supporting the businesses that support Glens Falls Living!

First Look: Craft on 9

Have you been to Craft on 9 in their new location downtown? We were so excited to check it out for the first time a couple weeks ago, and our jaws just about hit the floor when we walked in. The new space is absolutely amazing, and no detail was overlooked in the (12 month!) renovation. From the cozy lounge, high-tops, and bar in front, to the booths and mezzanine seating in back, it’s definitely a place that makes you want to linger a little longer over their fantastic food + drink. We were lucky enough to catch Chef Rob Murphy and his mom, Maria to hear a bit more about their renovation and move, some favorites from their menu, as well as some background on how it all began.

SOME BACKGROUND

Chef Rob, we’d love to know - what inspired you to become a chef?

Rob: I grew up with all of my grandparents being great home cooks. Watching them was fun, especially my grandfather Jim Murphy. I also was homeschooled by my grandmother from grades 7-9 and traveled with my family’s furniture business “Cottage Crafts”. We ate out a lot at very cool and unique restaurants for breakfast, lunch and dinner - sometimes being away from home for 4 weeks at a time. Seeing different cuisine from all over the country was very inspiring.

How did Craft on 9 come about?

Rob: I learned just about everything I know from Chef Shawn Whalen from Bistro Tallula (RIP). He gave me the tools I needed to be a successful chef/owner from the day I started working for him up until the point where I opened Craft on 9, which was five years. With my love for the community of South Glens Falls, when I heard that the former Luisas Italian Bistro had closed, I thought it could be a perfect spot to finally have the restaurant I had always wanted.

Maria: My husband Jeramie and I knew how much Rob wanted his own place. We had some financial availability to help with that, and along with Jeramie’s abilities in building we decided to take the leap of faith to help our son live his dream.

How did you decide on the name?

Rob: I wanted to focus on everything being handcrafted - from the food, cocktails, and of course, craft beer. I thought the simple but bold name “CRAFT” was catchy and then added the “on 9” to give it a “homey” feel as Route 9 pretty much runs through the center of all of our lives around here.

ON THE MOVE

We’re so thrilled to have you here downtown - how did you decide to make the move to Glens Falls?

Rob: It was a combination of it being a much better location with more seating, and the chance to have a new fresh breath of air with a space that will be maintained and kept up well by my new landlord Chris Patten.

How have things been at the new location? Settling in nicely?

Rob: We are settling in GREAT! We have just about quadrupled sales from the last restaurant. People seem to be enjoying it, as we’ve been sold out every weekend. We also have many private parties booked and have already done at least a dozen. We’re seeing a lot of the same faces plus many new regulars.

What kind of feedback have you gotten from customers on the space? 

Rob: We have been welcomed to the neighborhood for sure! Everyone has been super great to us and seem to be excited that were closer to the majority of the population.

What's been the biggest advantage to having the new space?

Rob: Definitely the prime location and being able to seat 140 customers. The last location had a very dilapidated parking lot - it’s nice to have the Pavilion parking lot right next door also.

What's your personal favorite thing about the location in GF?

Rob: My personal favorite thing is and was being able to design this space from the ground up, with my parents and landlord Chris Patten. Also just the whole building being beautifully renovated, and the soon to be South Street project underway is very exciting.

Maria: The space, the people!! Glens Falls feels very alive and it’s inspiring!

ON THE TEAM

Sounds like it was a group effort to get all of the renovations done... how does it feel now that that's behind you?

Rob: It feels great! We had the best team ever while designing and building this place…my parents and I (who did the majority of the work) couldn’t have asked for better help than we had. Tons of people gave up extra time out of their days on the regular, such as my brothers, my uncle Matt, girlfriend Morgan, best friend Hank, and even some of my employees would come and help on their days off. The amount of help we received was incredibly overwhelming, and we are super grateful to everyone that lent a hand as the project STILL took 12 months.

Maria: Throughout the winter and spring it became difficult to stay motivated and there were times we lost sight of the light at the end of the tunnel, so it feels very good to be done and exciting to see guests enjoying the space as much as we hoped they would. 

Amazing! You mentioned your employees - how many do you have on board now?

Rob: We now have 18 employees, and I really do have the best employees. My new GM Bill Dingman and my Sous Chef Shawn have been killing it and really taking a huge load off my back, along with Bartender Joe and Chef Bill Nash who came with me to this new space from the old space. These guys have made training all of the new employees at Craft an absolute dream. I even got to hire my mother Maria full time…it feels great to be able to do that.

Yes! We noticed "Mom's Office" inscribed on the door upstairs..what's Mom's role?

Rob: Mom keeps all of the things that you don’t really think about while being a chef nice and glued together. She is basically my human resources person and accountant. I’ve said it before and I’ll say it again.. cooking really good food is the easiest part of owning your own place.

Maria: I’ll help wherever I am needed, but the main responsibilities will be anything to do with keeping the lights on and the employees paid. And decorating - my favorite thing to do in this amazing space!

ON THE SPACE

Speaking of the space - what was the most fun part and / or biggest challenge with the renovation?

Rob: The most fun part was definitely seeing and working closely alongside my parents for countless hours even though it wasn’t exactly what most people would call fun. I enjoy spending time with my family. The biggest challenge for us was working our normal full time jobs in between it all.. also I hate tile now.

Maria: The most fun part was when we started gutting and opened up the space to find the beautiful potential this old building had and to freely create and design the space. Another fun part of remodeling was when I built the bar back. Using the old shiplap flooring we found and the old Exit 17 highway sign we had made. It was one of the first of our designs to be finished. The most challenging part was balancing family time and the renovations. Working full time jobs and renovating in between. And the project taking 366 days!

Any fun surprises that came about during the renovation? 

Rob: There were many surprises during the demolition part, which was to be expected in these old buildings. Countless layers of flooring installed through multiple decades - and apparently some people just poured concrete over problem areas back in the day!

Maria: All of the brick, high tin ceilings and the words Hotel Rolluf Glens Falls we discovered written on the I-beam on the front of the building. So much history and beauty.

Now that you’ve been through it, any recommendations you would offer to anyone looking to dig into a major renovation?

Rob: If it’s in an old building, allow yourself much more time than you think you need.

Maria: Do what it takes to stay motivated and work past the hard because in the end hard work will pay off.

Any favorite unique details in the space?

Rob: We got to use all of the old shiplap flooring from the 1800s that was in the now dining room on the front and behind the bar - gives it a real nice touch. Also, I got to hang my great grandfather “Bud” Scoville’s original “M.C. Scoville Jewelers” sign above my kitchen.

Maria: I love the huge old doors dividing the bar lounge from the dining area. I am also loving my office area as we added that floor to the mezzanine plan where it was originally just open space. My amazing husband found a way for me to be there rather than the basement!

ON THE MENU

All the regular favorites are still there... any plans on adding anything new? 

Rob: Yes! Now that the train is rolling nicely and all new employees are well trained on how we do things here, we will start running more specials and change a few of the menu items to go along with the seasons.

How would you describe the menu to someone from out of town?

Rob: It’s hard to describe it honestly..when people ask what kind of menu I have, I tell them “it’s really whatever I feel like cooking”. It’s nice not being limited to one thing like Italian or Mexican. We have some American, Japanese, and lots of European dishes.

You've got about a dozen local brews on tap... how often do you rotate them?

Rob: Often! We never get two kegs of the same thing back to back and very rarely does one keg even make it through one work week.

What's your favorite dish to prepare?

Rob: My favorite thing on my menu is the Ramen for sure.. it’s also the most difficult to prepare but its just sooo good.

We can’t wait to try it. We’re so excited to have you downtown!

Maria: We are so excited to be a part of the growth downtown is experiencing!

Thanks Chef Rob and Maria - we’ll see you again soon for sure!

P.S. Reservations are recommended (they’ve been busy!) - you can grab all of their info and check out their awesome menu here.

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Hungry for more? We’ve featured a few other downtown restaurants here!

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them. Grab a free quote here. By the way, they also love to support our community (which we love too!). You can learn more about their group O’Brien’s Angels and find ways to give back here.

Thanks for supporting the businesses that support Glens Falls Living!

First Look: A New Home for Grey Ghost

Many have grown to know and love Grey Ghost Bicycles over the years, so we’re thrilled at the opportunity to share the latest from the guys - Dan, Paul, Steve, and Niles, which just so happens to include their awesome new home on Lawrence Street. From some background on how they got started, to their favorite rides, and the transition to the new space, read on to hear more from Grey Ghost.

How did you catch the cycling bug? Why do you think it stuck? 

Steve: For me, it may have been watching the Olympic Road Race in 1984. Watching Alexi Grewal outsprint a much faster Steve Bauer to win the gold medal really lit a fire in me for the sport. I always liked the freedom that riding provided me and still does to this day. 

Niles: I fell in love with cycling when I was around 11 or so. I would ride my bike through Gansevoort, sometimes for transportation, but mostly for something to do. Ever since, I have been on two wheels for enjoyment.

Steve Fairchild & Niles Gagnon at Grey Ghost

For beginners… what’s the best way to get more involved in the sport?

Steve: Pedal your bike! Biking to cycling can be a different thing to different people and one in the same to others. It may be a 100 mile century ride, a mtb adventure race, a local group ride, or simply a cruise on the bike trail. There is a great support system locally for all types of cycling and a wealth of information as well.  

Niles: To start, find something you’re interested in. Not all that love cycling do it to compete, most do it for fun. Now with all the different types of bikes from road to mountain to gravel, ebikes, hybrids, there is a bike for everyone. 

Let’s chat about cycling in general… what do you think are the top benefits of getting involved in the sport?

Steve: Cycling can be a lifelong sport, it’s great exercise and fairly easy on the body. It can be competitive, a solitary relaxing activity, or a very social one as well. You get to choose what you want it to be!

Niles: One of my favorite things about the sport is the freedom of where a bike can take you. I recently did an event that takes you through some really rough jeep roads in Vermont, something a regular motor vehicle could not pass, and the bike can take you through it with ease. It’s all up to how far the rider wants to push themselves and their equipment.

What would be some of your top tips and tricks to be aware of before getting serious about the road? 

Steve: Be aware and careful. There are a lot of distracted drivers out there, but I feel the roads are still as safe as they were 20 and 30 years ago. Cycling has grown in popularity greatly in the last few decades, so while we all hear about how unsafe the roads are, there are more cyclists and I feel more awareness for cyclists these days than when I began riding in the early 80’s. There are also bike paths that you can choose to ride on initially until you are ready to conquer the local roads.

Niles: Top tips for the road would be - don’t skimp on good cycling clothing. From good shorts, which are what provides the padding, to a nice helmet that is light with good venting. These items will keep you comfortable out there which will make you want to ride longer. Now as for the road itself, it can be a very dangerous place with traffic. I suggest learning all the quiet roads in your area, make sure you understand and obey the traffic laws, and don’t be afraid to explore. Washington County is one of our favorite places to ride, with tons of quiet roads and lots of different terrain options.

How would you describe the local cycling community? 

Steve: The local cycling community is very active in my opinion for small town USA. There are groups to ride with pretty much every day of the week if you look a little. It is rare I go on a ride anywhere these days without seeing other cyclists out and about. When I first started riding we would be lucky to see 15-20 riders for an entire season, and we usually knew everyone back then! That is not the case these days, you could likely meet new riding partners everyday.

Niles:  The local cycling community is great. There are a number of different core groups that are always doing rides, not just on the road too. 

Dan: The local cycling community is strong and active. I see more people and different people out riding on the roads and the trails every day. In addition, the local communities have seemed to embrace cyclists at a new level. Take a look at the recent Bicyclists Bring Business initiatives around New York State.

You offer a cool variety of group rides over the season… is there a crowd favorite? 

Steve: Has to be the Donut 100 - it’s a long, long day, but you get donut stops! Maple Bacon Donuts from King’s Bakery Donut Cart in Cambridge, NY does not disappoint.

Niles: It’s tough too pick one but I would say the Metric Loop for Janey’s Ride, our ride we do on Mother’s Day to support the breast cancer fund at the Glens Falls Hospital. It is a 62 mile loop leaving from Common Roots Brewing and heading into Washington County, around Lake Cossayuna and through some of the nicest views in the whole county. There are also two shorter ride options for Janey’s Ride, a 30 mile and a 15 mile.

My personal favorite is The Donut 100- a ride where we head to Cambridge and get donuts at Kings Donut Cart then proceed to Manchester, VT for more donuts and a taco stop for lunch. The ride is about 120 miles all said and done. A great challenge.

Let’s get caught up on the tech a bit. Do you have any favorite new gadgets or design features that you find most helpful? 

Steve: I’m partial to electronic shifting and carbon wheels, I need all the help I can get as I get older :)

Niles: There are a ton of items to make the riding experience more enjoyable. Narrowing it down to one or two is hard because they are different for everyone. The one thing I can say that everyone can enjoy is how comfortable bikes have become. Frames have more flex built into them where they need it, and the geometry offers a comfortable position. That teamed with a good bike fitting will ensure you enjoy your cycling experience.  

How has technology made an impact on cycling over the past decade? 

Steve: Technology changes have been non stop in the last decade. Hi tech carbon, electronic shifting, constantly evolving mtb suspension systems, pedal assist e-bikes. There has been tech upgrades to just about every aspect of every bike available. They all make for a more enjoyable experience. 

Niles: The tech in the way frames are manufactured has allowed companies to make bikes for the road that are not only fast and efficient but extremely comfortable to ride. In the past ten years I can’t even begin to scratch the surface on how far mountain bikes have come. From frame geometry to shock technology, pretty much everything has changed in the dirt world and all of it has been for the better.   

Your website mentions your favorite rides… what it is that makes them your favorite? 

Steve: Palisades Road in Brant Lake - it’s just a really cool scenic fun road to ride on! I can get there easily and ride it whenever I want. It never disappoints.

Niles: Most of these are our favorites because they get you off the beaten path and off the main roads. Some take you by some scenic sights, some are just fun routes with twisting country roads.

Paul: With the new Kelly Bedford tandem, my latest favorite rides are anywhere that I can get out with my son, Max.

Dan: My favorite rides are evolving as well. I love the exploration component. Exploring a new town, county, state, or country on a bike gives unique perspective and a thrill.  

We all know it, change is the only constant… how’s the move into the new space and location been? 

Steve: It’s been fantastic. The store space is more open and inviting. To have our own parking lot so customers don’t have to drive around looking for parking is wonderful.

Niles: We love our new space. It’s always tough moving from your first location, but it has been well received by our customers. We have a much wider space that makes it easier to shop and walk around, and best of all there is no more hunting for a parking spot, we have plenty. And the bike path is right out back! 

Who is your favorite cyclist of all time? 

Steve: Greg LeMond, bar none. When I raced my bike in France, which was at the tail end of his career, he was more popular with the local French than their cycling stars. His accomplishments changed the sport for future generations.

Niles: I’m fairly new into following competitive cycling but if I had to pick one from years past I would have to say Greg LeMond. Current cyclist to watch would be Mathieu van der Poel. 

If you could sit down and shoot the breeze with any current cyclist in the world who would it be and what would you ask them? 

Steve: Peter Sagan. How do you ride a wheelie, uphill, on your time trial bike? Tour de France 2019......

Niles: I would sit down with the current US Cyclocross champ Stephen Hyde. I would have to image the conversation would consist of a lot of talk about trucks, he has really awesome older pickup. He is a total character, FYI.  

Cycling seems like such a fun adventure… we bet you’ve got a story or two. How about one of the most inspiring ones? Or most humorous?

Steve: More than a few in 35+ years of being a cyclist. Helping a child ride without training wheels for the first time. Because you know you just opened up a whole new book of adventure for them. Some other stories are best untold :)

Niles: We have a youth mountain bike team (NICA) that consists of any kids in 7th-12th grade. When we get the group together each spring, some have been on the team for a few years and some are new to it and new to the sport, and it is great to watch them grow with their abilities and see them help each other. From helping each other through the trails to cheering teammates on at the racing, seeing the interaction and love for the sport is great. Getting kids into programs like this, whether they want to race or just ride with the group, helps to get them excited about cycling for years to come!   

Anything you’d like to share about what’s on the horizon for Grey Ghost? 

Steve: There may be a thing or two on the horizon, we can’t give all our secrets away. Stay tuned!

Niles: We are always looking for things to help grow all aspects of the cycling community so be on the look out for new events and rides, workshops and other fun events.

Niles Gagnon, Paul Fronhofer, Dan Fronhofer, and Steve Fairchild at Grey Ghost

Thanks guys!

P.S. See more in our First Look series here.

The First Look series is made possible by O’Brien Insurance Agency.

Your hometown insurance agency, they offer car, home, commercial, and life insurance (and lots more). O’Brien shops the best rates for you, often saving you money and getting you better coverage (and they make it super easy to switch to them if you’re considering a change!). Most importantly, they’re local people who are always there for you when you need them. Grab a free quote here. By the way, they also love to support our community (which we love too!). You can learn more about their group O’Brien’s Angels and find ways to give back here.

Thanks for supporting the businesses that support Glens Falls Living!

First Look: Alchemy Bagel Cafe

Update: As of August 1, 2020, Alchemy has closed their Cafe, but they continue to offer their amazing goods at local markets and via special order - keep up to date on their offerings here!

Alchemy Bagel Cafe popped onto the scene at the Glens Falls Farmer’s Market this summer and almost immediately became a favorite part of our Saturday morning routine. Walk the dogs - head to the market - fill our bag with fresh fruits and veggies - grab bagels, a baguette, and a blueberry muffin from Alchemy - head home and devour the aforementioned baked goods on the back porch. We are so excited that they are now up and running in their new space at The Shirt Factory so that we can grab their goodies pretty much any other day of the week, too!

It’s been fun getting to know owners Meg and Alex at the Market this summer and seeing their passion for what they do. We loved hearing the story about Meg receiving a cake decorating kit for her 11th birthday, whipping up a cake, and her grandfather being so impressed that he encouraged her go to college for baking. “Only the best,” as she remembers him saying, “Go to the CIA.” And go to the CIA she did - the Culinary Institute of America - where she met Alex in what she describes as a “love at first sight” scenario, graduated with a Baking and Pastry Degree, and the rest is history.

Meanwhile, Alex, who grew up in Queensbury, started his baking career at the age of 16 working summers in Nantucket at the widely known Something Natural Bakery. He worked his way up over five summer seasons, gained knowledge in the operation of a high volume bakery, and while he studied briefly at the Culinary Institute of America (and met Meg!), he ultimately found the best fit with the Sustainable Agriculture and Production Program at Green Mountain College, where he was able to combine his two loves - farming and cooking.

While they spent the last few years working on Nantucket, they came back to the Glens Falls area to be closer to family as their son gets ready to start preschool. “We knew from our connections to the area that Glens Falls was turning the corner for the better and new businesses were moving into the city, along with more young people,” they said. “This gave us the confidence that Glens Falls would be the right place for us to start up; as it was, in our minds, a way to break into a growing culinary scene. This, in combination with the access to a commercial kitchen [at The Shirt Factory], which was generously outfitted to our needs by Eric Unkauf, made it possible for us to get off the ground.”

And if you’re curious, like us, about how the name came to be - Meg noted that it’s because Alchemy “is the predecessor of modern chemistry, which is a large part of pastry and baking. Managing the interactions of ingredients, elements, and specific technique is essential to great baking, and is the premise of Alchemy.” Perfect choice!

So, the Cafe! The space is perfect for a morning pick-me-up, light and bright with a big wall of windows on the far wall, and a gorgeous counter that Alex built himself.

And of course, the food! They’ve got a plentiful variety of the most delicious bagels, but if we had to pick a favorite, it’d be the Parmesan. We loved it even more as a bookend to their traditional breakfast sandwich, served alongside a hot coffee at the cafe. Their blueberry muffins were a favorite of ours all summer (made with farm fresh berries from Hand Melon Farm in Greenwich), and of course we could not leave without a baguette (a hot commodity in our house, since Tom has been known to steal large portions of it when I’m not looking!). And don’t leave without grabbing a few of their amazing macarons - so many great flavors like carrot cake (our favorite!), salted caramel, pumpkin, espresso… we could go on! We also couldn’t help but notice the cupcakes that were featured on their Instagram the other day - chocolate cupcakes with peanut butter icing and crushed butterfingers on top. It just doesn’t get much better than that!

Have you been over to the Cafe yet? They’re open Wednesday - Sunday in Suite 111 of the Shirt Factory. See you there - but save us a couple of Parmesan bagels! ;)

Owners Meg and Alex at Alchemy Bagel Cafe

P.S. See more of our First Look series with local restaurants here.

Fresh Look: A Patio Brunch at Morgan & Co.

It’s hard to beat a summer night on the beautiful wrap around porch (and gorgeous expanded patio!) at Morgan and Company, but have you been to brunch?! As much as we love keeping Morgan in regular rotation for date night, there’s something about a sunny Sunday morning there that we might just love even more (which could have something to do with the coffee cake…and mimosas!). We caught a fresh look at Morgan and Co. from the patio last weekend, and looking through these photos now has us thinking about going again tomorrow morning, too!

While we’re total creatures of habit, we switched things up in a big way (ha!) by sitting on the patio instead of the porch this time. Such a treat! We loved relaxing in the sun amongst the flowers with the view of City Park just beyond. If you’ve ever been to Morgan, you know the ambiance is a big part of the draw, and it’s exciting that they’ve extended that feeling into this pretty space.

So, the food! First things first, do yourself a favor and order the coffee cake. It’s a must for us each time we visit for brunch and it feels a little bit like eating dessert first (which is always a bonus in our book). The addition of the whipped honey butter is perfection and overall it’s just dangerously good - highly recommend!

French toast and funnel cake are two things that Tom can never resist, which made his choice of Funnel Cake French Toast a no-brainer. A little maple syrup on top and you have comfort food at it’s very finest. So good.

As for me, I’m no stranger to the Eggs Benedict here (a go-to!), and always love their willingness to sub meat for veggies - in this case, summer squash! The light summer salad is the perfect compliment, and our favorite sea salt frites are a welcome addition any time of day.

Heading to brunch on Sunday? Just save us some coffee cake :)

Brunch is served on Sundays from 10am - 3pm.

Steve Butters and Rebecca Newell-Butters

P.S. In case you missed it, a first look at another downtown patio here.

First Look: New Menu at Park 26

Now that summer weather has arrived (finally!), we can’t get enough of patio dining downtown. Lucky for us, Park 26 at The Queensbury Hotel has a great spot overlooking City Park. When we heard about the new menu put together by Chef Colin Miner, who recently joined the team at Park 26, we were even more excited for an evening on their pretty patio.

We settled into a table overlooking the gazebo in the park across the street, one of our favorite Glens Falls views. In addition to the tables, Park 26 also has a couple of cozy couches (with fire pits!), which we made a mental note to snatch up the second that they came available :)

The service at The Q is always fantastic, and this night was no exception. Everyone was so sweet, especially our waitress, who cheered on our every menu choice and had us even more excited for our meals to arrive.

We loved all of the special touches Park 26 offers while dining with them - a little snack to start the meal, warm rolls with an assortment of butter - made in house (traditional, herb, and mushroom), and an intermezzo between courses (Rosé and lime sorbet!). All of these rotate weekly to keep things fresh and seasonal.

It’s tough to play favorites, especially when everything was amazing, but it’s hard to beat (no pun intended) how gorgeous and delicious the Beets and Citrus was. First, the colors! It was almost too pretty to eat. The ricotta and the orange supremes were so light and perfect for a summer meal. And, we’re still thinking about their twist on a traditional Bruschetta - the Burrata and Tomato. The crumbles on top instead of it being served on a crostini were a total game-changer, and we can’t wait to go back for more.

Did we already declare favorites? We take that back, because the entrées were fabulous. Their vegetarian option, the Cavatelli, was amazing - the perfect light summer pasta, and Tom couldn’t say enough good things about the Scallop and Dill (and again, look at the beautiful presentation and colors!).

Once the sun started to set, the fireplace was flipped on and we started thinking dessert. Their take on Crème Brulée was a trip down memory lane, with the Cap’n Crunch creme (that tasted like cereal milk!), the fruity pebbles, and the dehydrated strawberries that tasted like the fruit roll-up your mom packed in your lunch box when you were a kid. Perfection! And we couldn’t leave without trying the Baked Alaska, with the house made graham cracker and coconut snow - each element delicious on it’s own and an amazing mix when put together.

Colin Miner, Chef de Cuisine

Until next time, Park 26! Save us a seat on the sofa! :)

P.S. In case you missed it, a first look at another new outdoor dining option downtown here.