Tasting the Adirondacks – This weekend at the Union Depot



For this year’s event, we’re doing things a little differently. Booth placement will be determined by sign-up date — early sign-ups get first choice for the location of their booth. So if you’re planning to participate, let us know as soon as you can.

But not to worry — it looks like we are going to have a gigantic tent that will cover the entire grassy area at the train station, so there will be plenty of room for everyone, plus table space for our guests.
Last year’s Chefs & Farmers event was a big hit — and this year’s event is going to be bigger and even better.

On September 8 (Saturday) regional chefs will prepare a tasting menu using food from local farms as their focus and inspiration. The event will take place 5-8 pm at the Saranac Lake Train Depot. We hope to see you there!
A good time was had by all at our first Chef’s and Farmer’s: Taste the Adirondacks! We hope you were there to enjoy the great food that our chef’s created especially for the event. Everyone asked said the food was fabulous, and they hope it happens again next year. The Union Depot provided the perfect setting, with many people using the adjacent lawn area to eat, relax and visit.
A huge thank you from all of us at the Green Circle for your support and attendance. Biggest thanks to our Chef’s and of course to our Farmer’s for growing and creating the creative and tasty dishes last night.

This is what it’s all about!
Having a good time!
Waiting in line for tokens…
Organizers Gail Brill and Susan Hahn
Charlie Levitz of Chair 6 serves walnut and gorgonzola ravioli, with summer veggies, spinach, arugula and sungold tomatoes.
Amy Quinn of Desperados
Holy and Ivy Huber
Amy Kohanski and Andy Kael
Michele Asselin of Harmony Hills Farmstead
The Breakfast Club
Selling lots of tokens
Saranac Sourdough
Blue Moon and Generations setting up.
Ready for consumption
Chef David Hunt of Generations rolls up his sleeves
Tasty chilled soup offered by Generations
We are excited about the big event tonight and hope you can make it. If you want to go green, take the wine train on the Adirondack Scenic Railroad. They will be arriving at 6 PM and leaving to return to Lake Placid at 8 PM!

Be sure to say hello to Michelle Asselin of Harmony Hills Farmstead. Their meats will be used by some of the Chef’s and she will be there representing the farms in our area.A big thanks to our sponsors, Adirondack Scenic Railroad, Casier’s Furniture and North Country Public Radio. We couldn’t have done it without you.

What’s on the menu? 

Blue Moon Cafe
Owner/ Chef: Kenny Fontana
• Asian infused wild mushroom & vegetable summer rolls
• Rustic Adirondack potato flatbreads with honey herbed chicken, Chevre, fruits & herbs.
• Wild ramp, Walnut and artisan cheese baby Fougasse
Partner Farms Fledging Crow, Lively Run Goat Dairy
The Breakfast Club, etc.
Owner/ Chef: Susan Berkowitz and Heather LePere
• French Toast Fondue
• Carmelized Onion, Smoked ham and Gruyere Fritatta
Partner Farm South Meadow Farm

Cake Placid
Owner/ Chef: Jennifer Gates
• Blueberry Pancake cupcakes with Maple Syrup
• Carrot cupcakes with cream cheese buttercream
• Very Berry Muffins featuring berries from Rivermeade
Partner Farms Rivermeade Farm, South Meadow Farm, Fledging Crow and Asgaard Farm
Chair 6
Owner/ Chef: Charlie Levitz
* Walnut and gorgonzola ravioli tossed with summer veggies,
spinach, arugula, and sungold tomatoes.
Partner Farm Fledging Crow Farm


Owners/ Chefs: Amy & Kevin Quinn
• Canteloupe Gazpacho
Partner Farm Juniper Hill FarmEat & Meet
Owner/ Chef: John Vargo
• On the Spot Tomato Soup
Partner Farm Campbell’s Greenhouse

Chef: David Hunt
• David will set up a saute station utilizing local vegetables,
allowing guests to create their own dishes.
Partner Farm Fledging Crow, Snowslip Farm, Kilcoyne Farm

Green Goddess Natural Foods
Owners/ Chefs: Tammy Loewy & Wynde Kate Reese
• Homemade salsa paired with a fromage blanc and rolled in a
homemade tortilla (Champlain Mills Flour).
Partner Farms Ledgetop, Fledging Crow, Clover Mead Farm, Champlain Mills

Mirror Lake Inn
Chef: Jarrad Lang
• The Summer Pork Trio, a BBQ pulled pork, a Pork burger and a candied bacon BLT,
all on house made challah rolls.
Partner Farm Harmony Hills Farmstead

Nori’s Village Market
Owners/ Chefs: Andy Keal, Amy Kohanski, Laurie Dodge Cushman
• Salad with local greens and veggies and fresh mozzarella marinated in basil pesto
• Made-on-the-spot stir-fry
Partner Farms Clover Mead, Fledging Crow & Asgaard Farm

Saranac Sourdough
Owner/ Chef: Eileen Black
2126 Saranac Avenue #1 Lake Placid

• Half-Sour Dill Pickles
•Torta Siciliana
a savory cheesecake made with fresh homemade white cheese layered with Sicilian pesto, 
heirloom tomatoes and almonds
• Crostini with toppers
• Tuscan liver spread with pickled fennel, heirloom tomato-basil salsa, eggplant caponata
• Small Sandwiches with Caponata
• Blackberry Fools
Partner Farms Rehoboth Homestead, Tucker Farms, Fledging Crow, Asgaard Farms,
Clover Mead Farm, Northern Orchard
Bon Apetit!!

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