FRESH ‘N’ EASY–The Name Says It All!

September 26th, 2011

The Fresh’n'Easy Bakery at 331 Hasbrouck Avenue in midtown Kingston has only been open since June, but it has already attracted scores of regulars from the nearby Kingston High School and Kingston and Benedictine Hospitals.

Fresh ‘n’ Easy is a lot more than a bakery–it is a family run bistro offering breakfast and lunch specials for less than the area fast-food restaurants–while using the freshest in local and natural products in the preparation!  It redefines “family run”–while daughters Heather and Crissy offer cheerful customer service back of the counter, owner Linda Bang and her mom, Virginia John, whisk together delectable fresh baked goods in the on-site kitchen.  Other family members pitch in as needed.

The ambiance is that of  beautifully preserved country store dining–with a modern flair!   The display cases are well-maintained retro, but there is wifi available so customers can catch up with their email while relishing big hot cups of Mountain Grown coffee in a selection of flavors, including decaf.    The $3 breakfast specials can include everything from cinnamon buns still warm from the oven to eggs and cheese.

The $5 lunch menu of soup and sandwiches attracts customers that want a lunch that is affordable and portable and has the best in locally grown and natural ingredients.  There are hot and cold sandwiches on the menu, and if you want to add a slice of tomato to that pulled pork sandwich on your choice of breads, it is available–with a smile and at no extra cost!  For one-stop shopping convenience, diners can also pick up a copy of the newspaper or a bag of snacks for later enjoyment.  Of course, we can also get a bag of still-warm baked goods ranging from sinfully delicious looking cookies though muffins, crumb cake, flakey little pastries and indulgent sweet rolls. The menu is always changing as the oven wafts forth  tempting scents into the cozy, immaculately clean little bistro with its 1950′s sundae shop decor and luxurious geraniums and petunias waving to outside traffic from the windows.

Customers can also order gluten-free and sugar-free baked goods, carefully prepared from scratch. One recent morning found Linda posting the special of the day–a roasted pork loin sandwich and a sausage and kale soup featuring kale that had been in a vegetable garden that morning!

Virginia, Linda and Heather

The real “special” at Fresh’n'Easy is the genuine “friendly family service”.   Special orders are taken with a genuine smile, the food arrives fresh, hot, and temptingly plated, and the relaxed atmosphere invites lingering luxuriously over a second big cup of Mountain Grown coffee while checking what is going on in the outside world on the laptop!

Fresh ‘n’ Easy Bakery & Cafe
331 Hasbrouck Ave.
Kingston, NY 12401
ph. 845-331-2579
fax 845-331-2578
Hours: M-F 6:00 A.M.-4 P.M.
Sat.   8:00 A.M.-2 P.M.
closed Sundays

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Mangia @ Mario’s!

September 26th, 2011

If a trip to Italy isn’t in this year’s budget, the next best thing is a dining excursion to the newly opened Mario’s Trattoria at the corner of  John and Wall Street in the historic former Stuyvesant Hotel building.  Only one short block from the Uptown Pike Plan, Rocco Panetta and his chef Mario Garcia are offering a dining tour of the best food and drink Italy has to offer, at a wide range of prices and calories!

Want to manga Italiana on a budget?  Tuesdays and Wednesday from 5pm to 10 pm offers delectable pasta special, served with a salad for only $10.95.  The Penne Giuseppe with its delicate pink cream sauce and mushrooms, peas, and chicken is an exquisite variation on the usual Italian fare.  There is a large selection of soups, salads, and panini for those looking for lighter dining.  Friday from 5 to 7 Mario’s hosts a happy hour that is becoming an uptown tradition with its generous selection of drink specials and $5 appetizers that are generous enough to serve as a meal, including Clams Oreganata or Mussels Marinara with Tuscan Grilled Bread!

For those who feel like splurging on a joyous celebration, there is a selection of upscale wines from California and Italy from the Trattoria’s extensive wine cellar.  For those who prefer beer, Mario’s offers everything from Michelob Ultra Draft through the ubiquitous Bud Lite.  And yes, of COURSE there is desert!  The Cannoli have sweet ricotta impastata with chocolate chips in a flakey shell — or there is the delicious Ricotta Cheesecake, or a half dozen other delicious choices.

Of course, Rocco’s restaurants (he owns one in New Paltz also) are online at  http://www.lastazioneny.com/, and you can visit on twitter and facebook also!   The best way to visit is to head for 33-37 John Street–and remember to bring you appetite!    Remember, you don’t have to put money in the meters after 5 pm or on weekends!

 

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A SHINING EXAMPLE

September 12th, 2011

695 Broadway, 1954 and Now

Drivers traveling through midtown Kingston have been noticing a pleasant change to the building at 695 Broadway, at the corner of Broadway and Liberty Street.   Not since the 1950′s when it was an Atlantic gas station has the little cement block building looked so spiffy.  On August 6, with crisp new signage announcing its services, J’s Detailing and Car Wash, Inc. opened its two bays for business.

Jamar Ashe, the owner/operator has been in the detailing business in the Kingston area since 1990.  He  had been scouting for an ideal location, when he noticed that the former car repair shop on the corner had closed.  He bought the building from Honda of Kingston in June and spent two months retrofitting it for the requirements of a high-efficiency detailing business.

As his sign proclaims, J’s Detailing will give the showroom shine to “anything with a motor,” including boats, RV’s, busses, motorcycles, and jet skis.  The varied services offered range from $14.99 to  $159.99.   Express service is a specialty.   Perfectionists in a hurry can relax in the  tidy waiting room while their vehicle is returned to showroom condition.  Vehicle drop-off service is available 24/7.  In another option, Mr. Ashe can pick up the vehicle locally, detail it, and return it.

 This is far more than a “sweep and a shine” operation.  Got a vintage  vehicle that was stored for years in a leaky barn?   Mr. Ashe’s services include mold and mildew abatement, convertible window restoration, and leather and cloth seat restoration. 

Jamar Ashe

For vehicles with a few dings and dinks, Mr. Ashe can touch up damaged paint, restore tail lights and headlights, and restore chrome and alloy wheels.  He is quick to point out that these services are as important for the family SUV as they are for a performance car on its way to the car show.  Damage to the exterior of a car, even when minor, will get worse with time, and will negatively impact the value at trade-in time.

In addition to quick cleaning, Mr. Ashe has specialized for years in fleet cleaning, with special discounts for government and law enforcement vehicles.  He also offers discounts for car dealerships, senior citizens, and emergency vehicles.   He’s detailed everything from tour busses for rock groups through 3-wheel off-the-road vehicles.  When he says “No job too large or too small” he means it quite literally.

While Mr. Ashe is slowly building his clientele he is also looking to the future. He has applied for a used car dealer’s license, and he hopes to be able to offer a few select (and very clean!) used cars by next year.  Right now, the lot surrounding the store is cleaner and tidier than it has been in many decades.

Mr. Ashe feels that having one’s vehicle detailed is not a luxury, it is an investment in preserving one’s equipment.   His undercar cleaning removes the mud, road salt, and other substances that are responsible for irreparable rust damage of cars in the northern climes.  A clean car reflects pride in ownership and  self respect.   A car or RV that is spotless inside and out reflects (so as to speak) well on the owner and the neighborhood.

J’s Detailing and Car Wash Inc. is already a great reflection on the neighborhood–and a shining example of what a great neighborhood business can do for the neighborhood!

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It’s Fall, and Kingston Puts on Six Fantastic Festivals

August 23rd, 2011

Once upon a time, the City of Kingston was able to cover the extra costs of putting on festivals. Those days are gone, but fortunately, after a bit of a lull, volunteers, businesses and private donors have in many cases filled in the gap. “The organizers have really taken ownership of their own event,” noted Katie Cook, Kingston’s director of tourism. “They’ve managed to get more volunteers and raise the extra funds so that the event can happen.”  Here’s what’s on the festival schedule this fall:

The Wall Street Jazz Festival, scheduled September 2 and 3, is unique in that founders Peggy Stern and John Bilotti wanted to all the band leaders to be women, having noticed a dearth of female leaders at other jazz festivals. Friday evening’s concert, located at the BEAhive, starts at 8 pm and features a pair of duos, resulting in some very adventuresome improvisations. Vocalist Judi Silvano plays with pianist Marilyn Crispell, and vocalist Teri Roiger plays with bassist John Mengon. Admission is $12.

Saturday’s free concert, held on Wall Street from 6 to 10 pm, features Peggy Stern on piano and “Sweet” Sue Terry on saxophone; the Amy Shook Quartet (Amy Shook on acoustic bass, accompanied by Pat Shook on tenor saxophone, Frank Russo on drums and Tim Young on piano; and the Francesca Tanksley Trio (Tanksley on piano, Otto Gardner on bass, and Jeff Siegel on drums). At 9 pm dancing starts in the street when Estrella Salsam, featuring Sue Terry, Freddie Jacobs, Claire Daly, Amy Shook, Peggy Stern, Tomas Martin Lopez on timbales, and Renato on conga, take the stage. For more info visit www.wallstreetjazzfestival.com

The Hooley on the Hudson, Ulster County’s only Irish festival, is held at Gallo Park on the Kingston waterfront the next day, Sunday, September 4, from 11:30 am to 9 pm. Now in its ninth year, the festival is hosted by the Ancient Order of Hibernians. Three stages will be set up, two featuring music and the third dedicated to the spoken word. The line-up is too extensive to list in its entirety here, so here’s a brief sampling: the NY Showband with Tommy Flynn, the Ulster County AOH Division 1 Pipe, Drum and Honor Guard, the Andy Cooney Band, Vince Fisher and Tommy Kiernan, and spoken word artists Kate Dudding and Lorraine Hartin-Gelardi. Also taking the stage will be Irish dancers, from the Celtic Heels School of Irish Dance and the Michael Farrell School of Irish Dance. All concerts are free, and there will be food and craft vendors and children’s entertainment. For more info go to www.ulsteraoh.com

Two weekends later, on Saturday, September 17 (rain date September 18), the second Drum Boogie comes to Cornell Park, after a year’s hiatus. Executive producer Garry Kvistad, founder and owner of Woodstock Percussion, Inc., said the event is not  your usual rock drummers’ get-together. “It’s a very multicultural event, with men and woman of all cultures playing Caribbean, tap, ragtime, African, contemporary modern, and rock and roll,” he said. The headliners are Jerry Marrotta, whose group includes the lead guitar player from the David Letterman Show; Nexus, whose drummer played for Peter Gabriel and Orleans, among other top acts; Jack Dejohnette, “the biggest name in jazz”; Liam Teague, “arguably the best steel pan player in the world,” who will also perform with the NYU Steel Band; local percussionists extraordinaire POOK; and Native American Singers and Drummers.

Kvistad said the park, which is shaped like an amphitheater facing the Hudson River, has ideal natural acoustics. People should bring a blanket or chair; food vendors will be at the site. A portion of the proceeds raised from the numerous local businesses that support the event will be donated to Family of Woodstock’s cancer treatment program, in memory of the late Kathy Janeczek, Kingston’s beloved former town clerk. To make a donation, visit www.drumboogiefestival.com.

October kicks off with  a two month long Dream Festival.  The Dream Festival is an international celebration of dreams and dreamers curated by Kingston based author and dream facilitator Ione.  Going on its 16th year, this global community event includes artwork, performances and workshops by world-class artists, everyday dreamers and inspired beings.

Then the Italian Festival happens on Sunday, October 2.  Lower Broadway and the Strand will be festooned with colorful, light-strewn arches, in an echo of New York’s famous San Gennaro festival. Instead of the usual fried dough and cotton candy, however, the booths will be manned by staff from local restaurants, complementing the neighborhood eateries, offering a healthy and delicious “taste of the mid Hudson Valley,” according to Denis White, marketing director of the newly formed nonprofit organization, Kingston’s Waterfront Marketing Inc., which is hosting the event.

The musical performers include Bell’Accordio, a four-piece band playing traditional Italian music.  Local artists and craftspeople will display their work along the creekside walkway as well as submit a work of art inspired by Leonardo DaVinci’s Mona Lisa. A stage hosting a rally for the Queens Galley, broadcast on radio station WBPM, will be set up along Broadway. Activities for kids and adults include a pizza making lesson, spaghetti eating contest, and games of bocci. A Vespa scooter will be raffled off to a lucky winner.

On Columbus Day weekend, October 7,8 and 9, the second annual O+ Festival will transform Uptown Kingston into an arts extravaganza, with 30 bands, including Mike & Ruthy’s Folk City, Willy Mason, and TJ Kong & the Atomic Bomb, performing at various venues, a photographic exhibition, large-scale wheat pastes by various artists (it’ll be fun finding out exactly what those are), a seven-hour performance piece by Linda Montano, various installations (including historical plaques by Norm Magnusson, a 30-foot high interactive red jute wall by Lisa Lozano, and hand-knitted cigarettes by Melissa Halvorson), and a screening of Marwencol, a documentary about the amazing tiny World War II town and scenes created and photographed by an artist with disabilities on the grounds of his home in Eddyville. In exchange for their offering of art, the participating musicians and artists can use the services of a mobile clinic, where 40 doctors, dentists and other specialists will donate their services. Suggested price for a wristband providing access to all the events is $25.

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A Waterfront Blossoming of Art

July 19th, 2011

The Kingston Sculpture Biennial opened last Saturday, and though it’s smaller than in years past—all the pieces are concentrated on or near the Rondout waterfront—the show continues to surprise and delight residents and visitors, the carefully placed pieces transforming the city environs in subtle and not-so-subtle ways. They represent a range of materials—including hand-blown glass, stone, steel, painted and unpainted wood, bus wrap and woven plastic bags–and approaches, from the traditional piece-on-a-pedestal to installations to artworks that lie on the ground and even float (in the case of Marisa DiPaola’s Floating Island, a cork construction on the Rondout Creek).

 

Sponsored by the Arts Society of Kingston and entitled “Insight/Onsite,” this year’s biennial was curated by Robert Johnson, a sculptor and painter from Stone Ridge who’s participated in shows in the past. While many of the 23 participating artists are from the region, a few were selected from points farther afield, such as Saratoga Springs and Westchester County. Johnson met with each artist and spent a lot of time walking the Rondout to figure out the best placement for each piece, moving two works at the last minute to optimize their impact. He also worked with the artists on the installations, which in some cases were a bit tricky. For example, Kurt Swanson’s Blue Chain, consisting of a string of blown glass forms whose color and shapes suggest Baroque-era splendor, is suspended over the entrance to the Downtown Visitors Center; it required a climb up into the cramped faux attic of the building. In essence, curating the show was a “mini part-time job,” said Johnson, who is on the ASK board and works as an art director at SUNY Ulster.

Artist Bennett Wine and "Man in the Middle"

 

One of the most striking pieces, which serves as a kind of gateway to the exhibition, is located on the median of lower Broadway. Entitled Man in the Middle, it consists of giant photographs—printed on durable bus wrap—of the surrounding streetscape on a four-sided plywood structure topped by a fractured representation of a man bending over backward, clusters of rocks (or rather, photographs of rocks) suspended from either arm. “It’s like Fiddler on the Roof,” said artist Bennett Wine, who pointed out that the pose mimics the form of the neighboring lamp post. Wine’s piece acts like a prism of the surroundings, a multi-dimensional funhouse mirror that echoes, distorts and dramatizes the mundane setting. (It also has a top image, visible from the neighboring roof tops.)

Other highlights are Tatana Keller’s Blue Line, which scales the incline of Company Path for a substantial distance and consists of crocheted blue plastic bags; Patty Mooney’s Navigating Change, a fin- or sail-shaped assemblage of wood, steel and concrete that simultaneously suggests movement through space and time; and Paul Bouchard’s High Modernist yet light-hearted Converging Arcs #7, located on the Broadway median in front of Mariners Harbor, and R. Jane Bouchard’s Circle, whose curved rusted metal strips hints at the waterfront’s industrial past and meanwhile lends the intersecting spheres an engaging warmth and tactility (the Bouchards are married and reside in Saratoga Springs). Susan Togut’s Waves of Transformation is a park-like installation, complete with seating, at the foot of the new walkway constructed out of distressed boat parts. It punctuates the space of an otherwise vacant stretch of lawn and would be a nice permanent addition to the waterfront.

That’s just a sampling of the rich assemblage of art. So as not to miss anything—works are also exhibited at the Hudson River Maritime Museum, Gallo Park, and in the ASK building—pick up a free map at ASK, 97 Broadway. The sculpture show is an outstanding example of how imagination can transform a cityscape; it doesn’t always take a lot of expensive brick and mortar. The show will be up until the end of October.

The 2011 Kingston Sculpture Biennial sponsors are Ulster Savings Bank, JK’s Wine & Liquor and Hudson Valley Federal Credit Union.

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Rondout Music Lounge Makes Broadway Swing

July 11th, 2011

Kingston’s burgeoning music scene just got a boost with the opening of the Rondout Music Lounge. It’s open from 5 to midnight every day except Monday and features live music most nights (definitely over the weekend). Located in a handsome, vintage storefront with high tin ceilings and wood floors, the venue brings back a tradition of music that once happened here when it was the Sturgeon Bar. The lounge specializes primarily in jazz and blues, taking advantage of the numerous world-class musicians who happen to live in Ulster County, such as Joey Eppard, Harvey Sorgen, of Hot Tuna, and Michael Bernier, who has toured the world numerous times with Tony Levin. Right now, there is no cover, and a Budweiser is only $3 ($2 during a special happy hour some nights).

Owners Jared Zwiefel and Michael McGrath hail from Dutchess County—they were classmates at Arlington High School–and have migrated across the river partly because of the area’s cultural vibrancy. Zwiefel, who works at Hudson Valley Auto Interiors, located in Gardiner, during the day, bought a house in Uptown Kingston, while McGrath commutes from Millbrook. The two said their model was a club in Millbrook run by a friend called Millbrook R&B. “It books lots of bands and gave us the experience,” said Zwiefel. They landed in the Rondout partly because their landlord offered a very reasonable rent. Plus, he had restored the space beautifully, finishing of the wood floor and putting in new heating and AC and the vintage wooden bar.

Besides beer and wine—there are plans to serve hard liquor and soda soon–Rondout Music Lounge also serves burgers, quesadillas and other bar food, so one can have a meal prior or while listening to the music. Andy Parker, a musician and native Kingstonian, is booking the acts, and the work of two local artists hangs on the walls. (The large exposed side brick wall is bare, which Zweiefel hopes to cover with art; local artists, take note.)

The lounge has a Facebook page, and so far it is relying on word of mouth and the musicians’ substantial network to attract customers. Zwiefel said the central location was also a boon, with many walk-ins. In two short weeks, the place has already attracted many tourists, including a couple from Long Island visiting the area on their boat. “They were thrilled,” Zwiefel said. “They said there was nothing like this where they live.”

He and McGrath are considering opening the lounge in the afternoon, when they’ve noticed a bustle of activity before people disappear for dinner. There’s always something interesting playing on the sound system—even if it isn’t live; Parker promised to “play my harmonica while slinging drinks” as part of the entertainment. Joking aside, the venue is aimed at the 28-plus crowd—music lovers who are into jazz and blues.

Among the coming attractions are a performance by blues-guitar wunderkind Connor Kennedy, who is only 16 years old, and Roy Bookbinder, a folk blues guitarist with a direct link to the geniuses who defined the Delta Blues.

“I love the foot traffic,” said Zwiefel. “It’s a beautiful location. And we’re near the bridge, so we’re getting a lot of people from Rhinebeck.”

 

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Kingston’s Green (Quarter) Acres, off South Pine

April 5th, 2011

One doesn’t associate Midtown with farms, but now a piece of land not far from the railroad tracks is seriously going under the spade. The Kingston Land Trust is ramping up its community gardens initiative by launching the city’s first urban farm, in partnership with The Queens Galley. Called the South Pine Street City Farm, it’s located on a quarter acre of land owned and donated by Binnewater Ice Company. Farmer Jesica Clark said the farm will supply a portion of its harvest to The Queens Galley and to two restaurants the QG is planning to open at the Kirkland, in partnership with RUPCO and Family of Woodstock. Clark hopes to sell the remainder of the harvest at a farmers’ market.

Clark, who grew up in New York City and was a precocious foodie—“I was one of those strange kids who loved eating spinach and broccoli”—has been farming since 2003, a year after she graduated from Vassar College. Most recently she was managing Phillies Bridge Farm, in New Paltz, a non-profit organization that runs a farm camp and also a CSA. After moving to Kingston a couple of years ago to be with her husband, Clark wanted to farm closer to home. She got involved with the Victory Garden project at City Hall, where she met KLT president Rebecca Martin, and through Martin learned about the Binnewater property.

As a customer, Martin was aware of the vacant lot adjacent to  Binnewater Ice Company’s building and had talked with owner Diane Davenport about planting a community garden there. Davenport was enthusiastic: “I thought it would be nice to have something on the property that the community could share in,” she said. (The company, which has seven employees, resells ice and water from a spring in Kiamesha, Sullivan County; it was founded in 1910 and original sold ice cut from Williams Lake, one of the Binnewaters.)

The garden became a reality last year, with some vegetables donated to The Queens Galley. Turning it into a farm means the land will be cultivated more efficiently and with a bit more organization. Clark will combine the separate plots into one entity, farmed collectively. So far, $7,000 has been raised for the project from grants and in-kind donations. Two thousand dollars’ worth of soil has been trucked in. A Learn and Save America grant, coordinated through Steve and Julie Noble, the city’s environmental and environmental educational managers, paid for the tool shed, according to Clark.

In the last few weeks, Clark has been shuttling back and forth to New Paltz, where she’s cultivating seedlings for the farm housed in Phillies Bridges’ heated greenhouses. The first season, she plans to grow cucumbers, haricots, summer squashes, heirloom eggplants and less common herbs, such as anise, hyssop, and orange thyme, along with tomatoes and basil.

Using contacts from The Queens Galley, she’s brought in various school groups and aims to involve people from the community as much as possible. This Saturday, April 9, the South Pine Street Farm will be holding its second work party, which will be finishing up the beds and planting seeds. An arbor might also be established, under direction from resident carpenter Jay Freedman. Clark advises volunteers to bring gloves and dress in layers. The rain date is Sunday, April 10. The farm is located at 27 South Pine Street.

“We’d love to see food and agriculture be a really significant part of Kingston’s culture, as it once was,” said Clark, noting the success of the KLT in galvanizing many residents to plant vegetable gardens. About her own Midtown spot, she notes that “there’s lots of sun, it’s quiet, and the neighbors are very supportive. I’m very happy to be there.”

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Stockade Tavern’s Special Chemistry

March 29th, 2011

Stockade Tavern, the  Federal-style drinking establishment—“bar” is too crude a term—at 313 Fair Street, is dedicated to restoring the art of the cocktail, which got lost during Prohibition, resulting in too many bland, watery drinks in decades since. Stirring and shaking up a variety of vintage cocktails every night takes brains (bartender and tavern co-owner Paul Maloney noted it’s a challenge remembering each complicated recipe),  brawn (all that shaking), and an ability to multitask (fulfilling three different drink orders at once isn’t easy). Just to give you an idea of what’s involved, here’s Maloney’s description of how he concocts two of his establishment’s killer drinks:

The first is for a Pink Stag, which is a kind of deconstructed Bloody Mary masquerading as a martini:

“I first infuse vodka with horseradish root (which is washed and cut into pieces small enough to fit in a bottle). I fill the bottle almost halfway with horseradish, put in the vodka, let it steep, and within four hours it’s ready. Then I “muddle” (extract the juice) from 5 or 6 cherry tomatoes, add a half ounce of fresh lemon juice and a little bit of simple syrup (water and sugar mixed in equal amounts). I add a basil leaf and use an oak “muddling” stick to crush the ingredients. Then I add a few ounces of horseradish vodka, an ounce of regular vodka and ice cubes and stir. I double strain it through a Hawthorne strainer (which holds back the ice cubes) and tea strainer into a chilled martini glass. I coat the top with a few dashes of ancho chili powder, add a drizzle of olive oil, a sprinkling of kosher salt, and top it off with a dilly bean (a green bean that’s pickled with dill).”

Maloney noted that he came up with this recipe as a way to avoid opening a can of tomato juice. “We juice everything ourselves,” he said. “This is a cleaner drink, though it’s hellacious to make if we’re really jammed. You can batch certain drinks, but not this one.”

The second drink is a Ramos Gin Fizz, named after a bartender in New Orleans who invented one of the Big Easy’s most famous cocktails in the late 1800s:

“I crack an egg white into a shaker tin. In the other half of the tin I put an ounce of half of half and half, a half ounce of fresh lemon, a half ounce of fresh lime, an ounce of simple syrup, two ounces of gin, three or four drops of orange flower water and shake for 20 seconds. When you crack the tin it should be nice and foamy. I add a bunch of ice, put the tins back together, and shake for a good minute or so. (Ramos shook his for 12 minutes, using a gaggle of guys who stood behind him.) I pour it into a Collins glass, without any ice, and fill an inch from the top, then add an ounce of club soda and tamp it down, by tapping the glass on the bar top. I pour another ounce of club soda into the tin and strain it into the glass.”

Maloney said he’s constantly adding new drinks to the menu, which insures a visit to the Stockade Tavern is never without novelty. Thanks Paul for sharing! —Lynn Woods

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A Fine Roast at Monkey Joe

March 29th, 2011

The owner of Monkey Joe Roasting Company, Gabe Cicale roasts beans for his wholesalers on Tuesday and Wednesday and for the store and its customers on a third day of the week. Almost a third of the business is wholesale, with deliveries made to some 20 restaurants and cafes, from Beacon to Stone Ridge, Marist College, UPAC, and other customers on Thursday. Monkey Joe’s has on the premises at any one time at least 35 kinds of beans, delivered in 132-pound burlap bags or wrapped in foil packets in cardboard boxes. “I always have three coffees from Ethiopia and usually a few Brazilians as well,” said Cicale. “Right now I’ve also got two from Guatemala and Indonesia.”

Whether the coffee will be drip brewed, used in espresso, or brewed in a French press all affect the degree of roasting, he said. Either he or Tom Delooza, an employee who has been trained in the roasting process, drop 20 to 30 pounds of beans into the drum of the steel red-enameled, gas-fired roaster, which reaches a temperature of 500 degrees.  The process takes from 15 to 19 minutes. “You need an ability to pay attention” so that the beans don’t get over-roasted, Cicale said. “For a period of time there’s not much to do, and then everything happens quickly.”

A small utensil housed in a pocket along the side of the roaster, called a trier, is used to sample the beans, to test the degree to which they are roasted, which also depends on the type of bean. The roasted beans are then dropped into the cooling bin, where a steel agitator—a bar attached to the screened bottom of the bin—stirs the beans to cool them. The beans are then poured into a collector bin through a gate that opens along the side of the roaster and packed into six-pound bags.

Cicale said afterwards his wife and business partner, Kathy Nealis, will “cup” the coffee—taste-test the brew made from a batch of beans. (He noted that there’s actually a certification process for the tasters—called cuppers—and a special etiquette: the process includes sniffing the coffee then pouring hot water over it in a special glass. The cupper then breaks the surface crust once the coffee “blooms” and sniffs it again before slurping it with a special spoon and spitting it out.)

“The general public is oblivious that this exists,” said Cicale, who has been in the business for twelve years. “I see so many career opportunities that exist in the coffee industry, yet people only find out about them by accident.” Coffee is akin to wine in the culture it has spawned, including a language of terms to describe nuances of taste: it has various degrees of “body,” “brightness,” and “citrus.” What’s his personal favorite? While Cicale said he said he used to be a big fan of Kenyan coffee, his current preference is for brews made from beans from Central America. “They produce a more balanced coffee,” he said.  —Lynn Woods

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Get Healthy at Colonial Health Food Store

February 21st, 2011

Colonial Health Food Center, located at 43 North Front St., is the oldest health food store in Ulster County. It has occupied its current storefront since 1961 (the business was founded in 1960) and was bought by current owner Natu Shah in 1986. Shah, a native of India, opened up a health food store in Poughkeepsie several months after immigrating to America in 1977, bringing an Indian tradition to the States just at the time when people started getting serious about eating whole foods and following a holistic health regime. It’s a trend that’s blossomed to become a way of life for many, and, despite the faded interior—actually charmingly retro, with its tin ceiling–Colonial has solidly kept up with the times.

The shelves are loaded with vitamins, protein supplements, organic drinks and dairy products, nuts, spices, teas, body lotions and oils, probiotics (flax seed oil, fish oil, and the like), shampoos, tinctures, cleaning products, you name it—altogether, more than 3,000 items, Shah estimated. (A spry 78-

Owner Natu Shah

year-old who could pass for 60, he’s a living testament to the healthfulness of his wares.) He noted the store carries several exclusive brands. They include Bio-Essence International, which makes an allergy, hay fever and sinus treatment that Colonial’s regular customers swear by, and Vita Therapy, whose vitamins are all natural, of course, and cost 20 percent less than other brands.

Manager Liz Hoffmann, who holds a degree in biology from the University of Texas and is unusually knowledgeable about the various elixirs on the shelves, points out a relatively new product, jars of human growth hormone made from deer antlers and stem cells. She said it helps the immune system and is popular with women. Another exotic product that she said bolsters up the body is bee pollen. “We are the cheapest health food store around and have a very eclectic selection,” said Hoffmann.

But Colonial offers much more than holistic health products. If you want to buy green, check out the Seventh Generation recyclable toilet paper and paper towels in the back. If you want to buy spices, flour, dried fruit, beans, nuts, honey or other whole food at a reasonable price, this is the place. The selection is phenomenal, with many of the items hand-packed in ziplock bags. There’s half a dozen kinds of cashew nuts—a good-sized bag is priced as low as $4.50—and bags of millet, quinoa, wheat berries, chickpea flour, red lentils and toor dal, a yellow lentil-like bean that Hoffmann said is particularly tasty. A jar of organic raw honey is just $3.99, or you can splurge and spent $20 for raw wanuka honey, which comes from Africa and contains an antiseptic; it can be both eaten and applied onto the skin.

You can grind your own peanut butter for $1.79 a pound (11 cents more if you don’t have a container). The raw snack items in the refrigerated shelves include a variety of nuggets sweetened with honey or berries and enriched with sunflower seeds or nuts–all tasty, healthy and affordable.  Colonial also stocks a variety of Indian foods. There are bags of curried cashews, bottles of curry sauces, loose curry leaves in a bag, chunks of raw jadgery sugar (rich in calcium and magnesium, according to the package) and frozen Indian dinners. Shah makes his own ghee—clarified butter, which has no butterfat—which is sold in small jars. The only thing Colonial doesn’t stock is produce (although it sells organic milk and free-range eggs). That lack is fulfilled half the year by the Kingston Farmers’ Market, which has been great for business, Shah said.

Even if health food stores aren’t your thing, if you love to eat and cook from scratch,  you’ll want to visit Colonial Health Food Center. Friendly, well stocked, it’s a throwback to the mom and pop stores when they were at their peak—and proof that their appeal never went out of date. —Lynn Woods

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