For most of its history, the northeast corner of Division Street and Broadway has been focused on serving guests who come to visit Saratoga Springs.
In 1832, the Saratoga and Schenectady Railroad Depot was built on this corner in the village of Saratoga Springs. Also on the site was the aptly named Railroad House, built that same year. The Railroad House operated until 1853, when the owners demolished the hotel and built a new one, naming it the Marvin House, after one of Saratoga’s most prominent families.
The original Marvin House was destroyed by fire in 1865, but was quickly rebuilt. The new building was a five-story structure and, with 300 guest rooms, was the largest in Saratoga at the time, encompassing the entire lot with its large veranda. In 1882, new proprietors took over the Marvin House and renamed it the Arlington Hotel.
In 1883, William Worden leased the Arlington and then purchased the hotel, renovating it for $100,000 and renaming it The Worden Hotel. Sometimes referred to as the “New Worden,” the hotel opened on Jan. 19, 1885.
Many conferences and gatherings were held in the Worden, including the first meeting of the New York State County Highway Superintendents Association, in 1909. The hotel was one of the few in Saratoga Springs with a central steam heating system, so it could operate year round. Most hotels only operated during the summer. Because of this, over the years the Worden became a sort of “hometown hotel” where locals gathered in the downstairs bar and adjacent grill, whatever the season.
Many famous Saratogians of the era — actor Monty Woolley (1888-1963), a local resident best known for his role in the play and film The Man Who Came to Dinner, New Yorker contributor and humorist author Frank Sullivan (1892-1976), and their local cohorts — were regulars at the Worden Hotel bar. Sadly, in 1961, like so many of the large hotels, the Worden was damaged by fire and closed indefinitely. By 1963, the decision was made to tear down the hotel.
A new “modern” two-story hotel, with an indoor pool and parking in front, was constructed. First called the new “New Worden,” the Saratoga Downtowner has been a fixture on the corner of Broadway and Division Street for just over 50 years. With such a central location, the site has s been a perfect spot for a hotel for almost two centuries or more, for visitors who want to stay near all the activity on Broadway, whatever the era.
Holiday spirit was out in full force at the 31st annual Victorian Streetwalk, held on Broadway in downtown Saratoga Springs on Nov. 30.
The evening began with a tree lighting by Mayor Joanne Yepsen that was attended by Santa and Mrs. Claus, who arrived by horse-drawn carriage.
After, the night dissolved into a street party, with food and entertainment every few steps. Ballerinas stood poised in storefront windows and blue balloons advertising the Home Made Theater’s A Christmas Carol floated up to the sky. Sax-O-Claus roamed the streets, jazzing up classic Christmas tunes.
Other entertainers on the night’s docket included Saratoga Abundant Life Church, performing outside the City Center; The Ginley Girls (see Saratoga Living‘s Track story), performing with the Spurs USA; and the Victorian Stilt Walking Juggler.
The Saratoga Festival of Trees in the City Center was also open for Streetwalk attendees to get a break from the cold. More than 250 trees and other holiday items were on display.
The Festival of Trees will remain open until Dec. 3.
Sarah Fisk is excited. In April, she started as the new executive director of the Children’s Museum at Saratoga on Caroline Street, and says she is thrilled to take on the opportunities and challenges.
“The museum has been a great resource for my family,” Sarah says as we walk through the first-floor exhibits. “My son and I would come here when he was little. We always enjoyed our time in the museum and shared great experiences here.”
The Children’s Museum at Saratoga offers an interactive educational experience for children (age 7 & under) and their parents. Set in a classic two-story Victorian building with a modern brick addition, the museum is a wonderland of diversity and imagination. On two floors, visitors will find entire miniature neighborhoods with interactive scenes that include Congress Park, a Silly Science Center, The Spa Little Theatre, and Happy’s Diner.
“It is a kid-friendly environment, but most of all it is a kid-driven environment,” Sarah points out as we watch kids prepare a meal for their parents in the tiny diner.
“Giving the children an opportunity to be in charge of their own learning and their own experiences — instead of constantly trying to control them and tell them ‘no, don’t do that’ — is not only unique, it is a very effective learning method.”
Sarah would know. She studied environmental science at Paul Smith College in the Adirondacks, and soon thereafter became an educator at the Junior Museum (Children’s Museum of Science and Technology) in Troy. Her responsibilities involved a variety of hands-on programs that included everything from in-depth science demonstrations to birthday parties. Her position there morphed into senior director of education before she took the new position at the museum in Saratoga Springs.
“The museum is a member of the National Association of Children Museums; they are in all parts of the U.S. Some are quite large, like the Boston Museum, and some are smaller like us,” she says. “Through this organization, museums are able to network and share resources.”
“One of the issues children’s museums face is that the demographic ‘ages out.’ Therefore, building lifelong relationships is a crucial part of our work. It is important that the whole community understands that we bring an important facet to the quality of everyone’s life,” Sarah explains.
“We have a great deal of support from the businesses here in Saratoga, and we are constantly looking for ways to leverage that. We are always creating new and better programs and finding methods to update the exhibits and spaces. We have enjoyed a strong bond with the people of Saratoga Springs, and we work hard to maintain it.”
As we discuss the nature of education, Sarah points out, “We must stimulate and develop the creative part of the child’s mind. No matter what professional path they may choose, it is crucial they have the ability to come up with creative solutions to complex problems. That is the most important thing we do.”
Find the XStar series here: Castaway Marina, 2546 NY-9L, Queensbury, NY 12804 castawaymarina.com | (518) 656-3636Find the Swingback here: Point Breeze Marina, 1459 NY-9P, Saratoga Springs, NY 12866 pointbreezemarina.com | (518) 587-3397
THE GIFT OF BOATING LASTS A LIFETIME. Pontoon boats like the
Bennington G22 Swingback (above) offer family-friendly layouts and a safe, stable ride. It’s ideal for watersports and fishing as well as just relaxing on the water. It’s a great balance of affordability, styling, quality and performance.
Meanwhile, MasterCraft’s XStar series (left) is a gorgeous beast built for power wakeboarding. Completely redesigned with a new hull, ballast system and rudder, it features the best and baddest wakes you can ride!
There are few things more amazing than seeing a child’s eyes and mind light up with wonderment and excitement. The Children’s Museum of Science and Technology (CMOST) in Troy is a hands-on active play center that gives children the experience of seeing science come to life. CMOST is filled with exhibits that engage kids of all ages, from the toddler to the tween and beyond. Here, visitors are encouraged to touch, explore and ask questions.
Boasting the area’s first aquarium, CMOST’s Living Indoor Hudson River gives young explorers an up-close look at the natural wildlife living below the surface of the Hudson. Swimming turtles, fish and eels provide a glimpse into how the wildlife changes in the river as fresh water from the north meets the ocean water from the south.
Visitors will be greeted by native land animals like Otis the screech owl, rabbits, snakes and frogs. Operation W.I.L.D. showcases exotic animals like the 8-foot boa constrictor and the bearded-dragon lizard.
Scattered throughout the museum are places for children to engage in creative fun. Nooks and rooms are filled with props for interactive play that easily span generations. There is an entire room designated for the messiest of fun (who wants to make gooey slime?). Another room is filled with building blocks and tools to build structures that inspire the innate engineer.
The popular Nano Exhibit provides a hands-on experience with nanotechnology, a.k.a. the science of the small. Whether you spend your time in a few of these spaces or all, you’ll leave with curiousity piqued and lots of smiles and memories.
Weekly programs included with the $5 admission include: Science Story Time for ages 2-6 on Wednesdays from 11-11:30 a.m.; Sensory Play for ages 2-6 on Thursdays from 10-11:30 a.m.; Engineering Fun for all ages on Fridays at 2 p.m.
A Wildlife Thanksgiving on Nov. 19 introduced visitors to what animals are doing this time of year. On New Year’s Eve, the annual Noon Year’s Eve sponsored by the Junior League is a free, family event with donations going to CMOST’s “Sponsor a Camper” Program. CMOST will also be offering school vacation camps, and this spring there will be a new sensory room and nature trail. Additionally, it has partnered with the Scotia-Glenville Traveling Museum to bring hands-on science adventures to the classrooms. For details on these programs and other events, visit cmost.org.
As the country singer Kip Moore says, there’s “Somethin’ ‘Bout a Truck.” You don’t need to tell that to real estate developer Sonny Bonacio because oh, he knows.
Bonacio, president of Bonacio Construction, recently felt the full force of a human-truck love affair when a group of his employees presented him with a fully restored 1972 Chevy pickup. The emotional connection? It was Bonacio’s first truck, which he bought when he was 16 with a $500 loan from his uncle.
Bonacio bought the truck in the early 1980s in less-than-perfect condition. The reverse never worked, and Bonacio remembers having to physically push the truck frequently. “It almost got away from me a few times,” he says. “Chasing it down the street was a common memory.”
When the body rusted off the frame, and Bonacio could see the road going by under his feet, he figured it was time to get something newer. He sold the truck to a man interested in its 396 cubic-inch engine.
Thirty-four years later, some of the people in Bonacio’s company found the original truck — or the remains of the truck — on Old Schuylerville Road in Saratoga Springs. Most of the original parts were beyond repair, but parts of the steering, drivetrain and rolling chassis were salvaged. They had the truck restored and gave it to Bonacio as a surprise present for his 50th birthday.
“Yep,” Bonacio says. “Those jerks actually made me cry in front of the entire company.”
Clearly, country artists know best. There really is “Somethin’ ‘Bout a Truck.”
It was a slick, black, two-door 1965 Shelby Cobra with a red interior — one of only 50 built. It rolled onto the Saratoga Performing Arts Center stage belonging to someone else, and $137,500 later, rolled off, belonging to him.
The Cobra was the highest-selling car at the inaugural Saratoga Auto Auction, held live on the SPAC stage on Sept. 22 and 23 and presented by the Saratoga Automobile Museum. It was one of 210 luxury cars, hot rods, boats and trucks up for auction that weekend, and one of 105 vehicles that sold.
A bidding war ensued over this 1924 Track Roadster, which sold for $14,500 — $2,500 more than the reserve price. (Cathleen Duffy)
“[A] 50 percent sell-through rate for the first year is outstanding,” said Museum Director Jim Letts. The profit from the auction was also great; $156,000 was raised for the museum’s education programs, including its Distracted Driving awareness program.
“The museum could not have had such a success without the help of our volunteers,” Letts added. It took 150 volunteers to pull off the auto auction, the first event of its kind at SPAC.
The auction atmosphere was laid back, despite the constant rattling of auction calls from auctioneers Brent Earlywine and Jeff Knosp and the bellowing calls from two bid spotters in front of the stage.
The top-selling 1965 Shelby Cobra, one of only 50 built, purchased for $137,500 by Bob Moser. (Cathleen Duffy)
About 3,000 attended the two-day event, not including the 417 bidders who sat in a reserved section up front. The common folk sat behind them and tried to see which bidder was discreetly raising a finger to signal a bid. Other bidders participated remotely, and online bid spotters sat with laptops onstage.
Television celebrities Steve Hale of the History channel’s American Restoration and Paul Teutul Jr. of the Discovery channel’s American Chopper made guest appearances. High-end VIP cars filled the grassy area near the Hall of Springs, and food trucks offered kettle corn, tacos, pizza, cider doughnuts and ice cream. Other businesses — Impressions of Saratoga, Hatsational and an auto paint restoration company — sold products from beneath pop-up tents.
The response from the auction industry was very positive, Auction Director Jeff Whiteside said. “They all loved the venue,” he said of the bidders, consignors and auction professionals. “They believe it’s got the capability to be a key stop on the auction circuit every year.”
Letts agrees. “Many of the bidders who have gone to auctions all over the United States said it was a ‘world class auction’ and could not believe it was our first year.”
A pre-war 1941 Pontiac Woodie Wagon with a reserve of $80,000. (Cathleen Duffy)
And it probably won’t be the last. Museum Board Chairman Kevin Biebel said the auction could become “the major autumn destination event for the Spa City.”
During the weekend, other big sales included a 1959 Chevrolet Corvette Fuelie for $92,000 and a 1956 Chevrolet Corvette for $93,500.
Perhaps the most exciting sale, though, was a 1924 Ford Track Roadster that was up for auction Friday night. The bidding started off slowly, with the auctioneer encouraging bidders to “Come on, try harder.” It quickly picked up when the seller, sitting in the small black and red hot rod, shook a bid spotter’s hand and removed the $12,000 reserve — the minimum price he would sell the car for. Two warring bidders revealed themselves amid the non-bidding section, and the two bid spotters ran into the audience to egg them on.
“AAH!” cried a bid spotter, lunging and pointing toward the stage as a middle-aged man in a baseball hat and low-hanging blue jeans gave him the OK to up his bid to $14,500. “POW!” he yelled, when the car was sold with a strike of the auctioneer’s gavel.
The bid spotter shook the man’s hand and returned to his post. The buyer let out a slow breath and smiled to himself — the Roadster was his — then walked out of the auditorium.
Tasty traditions, our timeless return to the taste and smells of foods passed down from generation to generation, are most alluring during the holidays.
While some holiday traditions are merely endured, like the exchange of ugly sweaters, others are eagerly anticipated for their abundant deliciousness. Many of these specialties, like holiday desserts, are made only once a year. A few of our favorites:
PUMPKIN PIE
Pumpkin pie is an American classic. The early American settlers made a crude version in the early 1600s after Native Americans offered pumpkins as gifts to the first European immigrants. The settlers learned to take advantage of this abundant crop, and they would boil them, add milk, spices and honey to create a tasty treat. Their first version most certainly lacked the delicious buttery crust that some say is the best part, but a tradition was started nevertheless. By the mid-17th century, the pumpkin pie appeared as we basically know it today.
Many Capital Region residents would agree that pumpkin pie is even better when it comes from Mrs. London’s, Saratoga Springs’ iconic boutique bakery on Broadway. This version, with a braided crust and maple leaf motif, looks so beautiful you won’t want to cut into it, but you’ll be glad you did from your first bite.
Grammy Eisenhart’s Mincemeat Pie, made by her great-grandson, Barry Barndt, at The Kettle Restaurant. (Terri-Lynn Pellegri)
MINCEMEAT PIE
Grammy Eisenhart’s Mincemeat Pie, made at The Kettle Restaurant, is in a category all its own. It’s an aromatic combination of fruits, meats and spices with an extra jigger of Jack Daniel’s whiskey. The dense, rich texture (and its whiskey nightcap) will warm you down to your toes on a cold winter’s night. The Kettle, on Church Street in Saratoga Springs, is known for its hearty breakfasts and monthly barbecue, but once a year this taste sensation is re-created by owner Barry Barndt.
The generations-old recipe was passed down from his great-grandmother Eisenhart. “It was probably given to her by her mother,” says Barndt, “and her mother before that. It was a peasant holiday treat.”
Made to celebrate the winter solstice, mincemeat pie was enjoyed by his family on Christmas Day. Ingredients were gathered around Thanksgiving when the apples were picked. The fruit mixture then soaked in the liquor of choice; many times it was brandy.
“A lot of what I make is because I want what I had when I was a kid,” Barndt says. “I grew up in Lehigh, Pennsylvania, with a Dutch and German grandmother, so many mornings began with sausages and coffee cake warm from the oven.”
A Holiday Swiss Roll from Saratoga Gluten Free Goods in Schuylerville. (Terri-Lynn Pellegri)
GLUTEN-FREE TREATS
Sugar cookies, gingerbread men and rugelach are holiday treats that many look forward to, but for those with gluten sensitivities or intolerances, they may be forgotten pleasures. At Saratoga Gluten Free Goods, on Broad Street in Schuylerville, owners MaryAnna O’Donnell, Jeanne Daley and Robert Averill have worked some magic so that all may indulge in these delectable traditions. Celiac disease and their own personal health concerns led them to baking for themselves and eventually for others. Their creations include breads, rolls, pies, cupcakes, cookies and specialty items, and the aroma from their ovens draws customers into their warm and welcoming space seven days a week.
The triple chocolate cherry bites are pure
yumminess, and the Italian anise cookies rival any that this writer has ever had, gluten-free or not.
“People get emotional about the anise cookies,” O’Donnell says. “It’s something that they thought they may never eat again.”
Food traditions are powerful. A bite of a cookie can bring back a childhood memory of being in the kitchen when your grandmother had just baked a fresh batch.
Daley worked on a special recipe for the anise cookies to re-create that memory for her customers.
“Someone would say that their Nonna used to make them. I also loved those cookies and wanted to make it happen,” she says.
A hammer stands ready to smash a Peppermint Pig, a Victorian tradition, so all can share the pieces. (Terri-Lynn Pellegri)
PEPPERMINT PIGS
Who needs candy canes when you live in Saratoga Springs, home of The Peppermint Pig? Pink and shiny, this most unusual sweet treat is cast of hard candy, and yes, it’s in the shape of a pig. The first peppermint pigs were made in Saratoga County in the early 1880s. It was a longtime favorite for children and adults, but inevitably times changed. The labor-intensive craft of candy-making eventually faded, and the peppermint pig disappeared with it.
The Victorian tradition was renewed in the late 1980s when Mike Fitzgerald, founding owner of Saratoga Sweets, had a conversation with historical photographer George Bolster. After some research and recovering an original mold, Fitzgerald created a small batch of the pink pigs and word spread quickly. A new generation started to indulge.
Saratoga Sweets Candy Co., on Washington Street in downtown Saratoga Springs, is one of the local shops that sells the pigs, and for the last decade, it has been one of its best-selling items, says owner Dawn Oesch.
The card that accompanies the confection states that “the pig is honored in Victorian holiday tradition as a symbol of good health, happiness and prosperity. … After the holiday dinner, the ‘pig’ was passed amongst those gathered, each in turn giving the pouch a firm tap and sharing a taste of the past year’s good fortune. The delicious broken peppermint and warm memories were enjoyed by all, in hopes of prosperity for the coming year.”
The Peppermint Pig comes in three sizes: “Holly” is the most petite and a great stocking stuffer, while an elegant eight-ounce “Noelle” is presented in a red gift box, with a velvet pouch and hammer. The largest, “Clarence,” is packaged in white, and also has the appropriate accessories for neat and proper smashing.
“Hearing about different customers’ traditions is the best part about it,” says Oesch. She laughed as she told the story of one pig who “traveled” through the airport in a carry-on.
“Although the pig made it through, the hammer was confiscated by TSA (Transportation Security Administration).”
The holiday season is brimming with delicacies, especially in the dessert category. Pies, cookies, candies, chocolates and sugar plums dance in our heads as well as our bellies.
For Jordan Cleavland, owner of Baked By Jordan, a miniature cake captures the magic of the season. “I love cupcakes for the holidays because so much thought and love is baked into every cupcake,” says the Glens Falls resident. “From the making of the delicate and precise batter, consistent level scoops, accurate oven temps, creative fillings and flavors, beautiful buttercream swirls and the attention to every last creative detail.”
Her seasonal cupcake favorites include apple pie, drunken pumpkin, maple carrot cake, pumpkin spice frappe, snickerdoodle, red velvet peppermint, cranberry orange and one of her personal favorites: a giant chocolate chip cookie for Santa. (Leave out a massive glass of milk, too!)
“I have learned to step out of my comfort zone, to spend time experimenting and researching flavors and the chemistry of baking to see what will work and what won’t work,” Cleavland says. “I am constantly trying to push myself to be as unique and original as possible. I’m not afraid to fail…”
After studying culinary arts at SUNY Adirondack, Cleavland was the head baker for Bettie’s Cakes in Saratoga Springs. While there, she made special desserts for the Dave Matthews Band when it performed at SPAC. Now she bakes from a commercial kitchen in Queensbury.
During the holiday season, Cleavland packages her cupcakes “in a pink box… with a bow on top and a handwritten thank you note” — a tasty gift to bring to a party or dinner. She also offers gift cards, a handy present or stocking stuffer.
Chef challenges are a growing trend at fundraising events in the region, along with a heightened awareness of local food, farms and produce. Whether it was specially built fire pits or chefs on the hot seat to win a title, “Top Chef”-style charity benefits were all the rage this year.
Sampling dishes at four of these events was easy; choosing favorites was much harder.
Fire Feast on the Farm at Pitney Meadows Community Farm in Saratoga Springs was a true showcase of farm to table, with chefs presenting food gathered from the very fields in which they were cooking.
Feast of the Fields has been a wildly successful fundraiser for 12 years for Saratoga PLAN, the originator of this type of event, which fits its mission to preserve local farms and woodlands.
Dish It Out, a fundraiser to raise awareness about missing and exploited children in the Capital Region, included restaurants from outside Saratoga County, offering a glimpse into the food scene in Troy, Latham and Albany.
Fired Up! at Saratoga Performing Arts Center was a kickoff for the Saratoga Wine & Food Festival. It was an unabashed competition, with chefs live-fire cooking for the title of “grill master,” and featured Red Sox superstar David Ortiz and his Arias line of wines.
Standout Chefs and Dishes
At Dish It Out, chef A.J. Jayapal of Swifty’s, an Irish pub in Delmar and Albany, served up one of the best street tacos I’ve ever had. Cheddar mayo is smeared on a flour tortilla and topped with pulled pork, pickled fennel and an arugula cole slaw, then wrapped into a little pocket of goodness. It was an explosion of flavors: savory, tart and comforting.
Carrot Cake sundae topped with crispy fried carrots from Vivian Brammer of Prime Saratoga at Dish It Out. (Michele DeRossi Vidarte)
The other all-star: Vivian Brammer, pastry chef from Prime at Saratoga National, who created an otherworldly carrot cake sundae. Brammer takes pecan ice cream and layers it with maple butter, carrot cake, vanilla caramel, liquid cheesecake, all house-made, and tops it with crispy fried carrots. A delightful ode to autumn and wonderful departure from all things pumpkin.
At Fired Up!, one of my favorite dishes, and the evening’s winner, was from the only restaurant featuring pork at an event dominated by beef. Salt & Char chef Nicholas Karoly’s creation was a mesquite-roasted Berkshire Heritage pork shoulder served North Carolina barbecue style, with a tart, vinegar-based sauce. The tangy and savory pulled pork was topped with a fresh, crunchy corn succotash and sweet pickled Bing cherries.
Also noteworthy: the Korean BBQ taco by chef Ken Kehn of Angelo’s 677 Prime in Albany. The Korean barbecue-style tri-tip was accompanied by jicama slaw, sesame garlic aioli, citrus jalapeno, jack cheese, sweet corn and sweet chili vinaigrette, all in a tender flour tortilla. What sealed the deal on this taco, though, was the satisfying crunch from a sprinkle of chicharrones (pork cracklings) on top.
At Feast of the Fields, I sampled a dish from The Blue Hen, the new restaurant at the Adelphi Hotel, and it did not disappoint. Chef Mark Plessis presented a crostini topped with salty porchetta, offset by frisee and a spicy plum mostarda; the savory pork blended with the tangy plum all in one bite.
Fire roasted carrot tacos with fresh pico de gallo from Daniel Chessare of the Merry Monk at Saratoga PLAN’s Feast of the Fields. (Michele DeRossi Vidarte)
Merry Monk’s Chef Daniel Chessare surprised me with a delicious vegetarian taco starring a spiced, roasted carrot topped with spicy fresh pico de gallo. The taco had a spicy freshness, and a cilantro cream balanced out the spice; it was very satisfying without the weight of the meat.
My favorite dish at Fire Feast on the Farm happened to feature one of my best-loved local markets, Moby Rick’s of Saratoga Springs. Jaime Young, chef at Sunday in Brooklyn, was paired with local chefs Kevin London of the Farmhouse Restaurant in Lake George and Dan Spitz of local Fat n Happy Catering. The team presented a whole, grilled and smoked fork-tender striped bass with a bright and fragrant spruce butter, avocado squash chard dressed with roasted pumpkin seeds, honey, aleppo and olive oil.
My vote is to continue the live-fire cooking/farm-to-table fundraising trend year-round. We can see how chefs make use of the different foods of the season, while we support area farms and local charities in all seasons.
