Stuffed with fresh vegetables, roast chicken is a versatile fall meal [Read more...]
North country mixologists offer seasonal favorites with a kick [Read more...]
Blanched green beans perfect addition to summer quinoa salad [Read more...]
With more than a half-dozen ice cream stands in Watertown alone, it’s clear that ice cream from small mom-and-pop stands has a special place in the stomachs of north country residents. But the question looms: does soft serve or hard ice cream take the metaphorical cherry for popularity?
At The Midway on Coffeen Street, homemade hard ice cream, of which the shop has 15 varying flavors, outsells soft serve, sold only in the traditional vanilla and chocolate or swirl.
“I didn’t expect hard flavors to take off as they are,” said owner Michael P. Amell, who has operated the stand since 2010. “It was a surprise.” [Read more...]
Shore dinners a north country food tradition like no other [Read more...]
What we eat defines our culinary culture, one bite at a time [Read more...]
‘Farm-to-fork’ movement gains traction with restaurants [Read more...]
I have been active in the culinary industry since the early ’70s. Most of my career has been devoted to operating The Clipper Inn in Clayton, a community on the St. Lawrence with a proud river heritage. The restaurant has always been a seasonal business, which leaves time for other interests in the off season.
In some of my earlier years, an attraction to warm winters in south Florida drove me to Key West, Boynton Beach, Lake Worth and West Palm Beach. Each trip involved working in restaurants to learn from successful restaurant operators. Interspersed with trips to south Florida were shorter trips to Europe to experience the culinary scene in other parts of the world and to see the sights, so to speak. [Read more...]