Stephanie Sittnick - Director of Sales ( 860) 227-8199 advertising@518mag.com
CONTRIBUTORS
Carol St.Sauveur Ferris, Karen Richman, Rona Mann
Chandler Stevens, Lawrence White, Kirsten Ferguson, Alan B. Richer, Crystal Cobert Giddens, Nellie Ackerman-Vellano, Kristina Watrobski
Chef Armand Vanderstigchel
COVER
“Infamy” artist Geoffrey Miller
Welcome to the July issue! It is celebrated with parades, picnics, and fireworks at night. It’s the month that the Capital Region offers such a wide variety of exciting and fun things to do each day.
In this issue we feature five individuals who rose to the top of their fields because of their dedication, work ethic and endless passion for what they do. The word “ART” covers a broad spectrum of various creative endeavors. It ranges from Painting, Poetry and Music to Drama, Sewing, sculpting and everything creative in between. I think “ART” is a unique language you use to communicate with others. It ex presses the idea or the imagination of a person to others without having to use words.
As always, our goal at 518 PROFILES, is always to focus on the good, the beautiful and the positive by publishing stories with heart and soul. We strive each month to deliver authentic and unique content about creative people and interesting destinations. Enjoy!
Stephanie Sittnick Founder / Publisher
Jenny Hutchinson and Russell Serrianne Two Artists, Two Mediums, One Passion pg. 6
So This 27-Year-Old Walks into A Coffeehouse... How Caffe Lena and Sarah Craig Found Each Other pg. 16
Geoffrey Miller: Local Artist With a Global Impact pg. 26
The Crown Jewels of Pampering Absolutely Gorgeous and Done FAST! pg. 34
The showing made by their paintings is both varied and surprising...
The New York Times, Eight Artists Join in an Exhibition [at the Macbeth Gallery], February 6, 1908
American Art From the Arkell Museum
The Role of the Macbeth Gallery in Shaping the Collection
On Exhibit Through December 30, 2024 Arkell Museum
2 Erie Boulevard, Canajoharie, NY 13317
Minutes from NYS Thruway (I-90) exit 29
George Luks (1867-1933), The Player, 1926 Oil on canvas
Gift of Bartlett Arkell, Purchased from the Macbeth Gallery, 1926
Exhibition made possible by the New York State Council on the Arts with the support of the O ce of the Governor and the New York State Legislature.
Jenny Hutchinson and Russell Serrianne Two Artists, Two Mediums, One Passion
by Carol St.Sauveur Ferris
When artists are faced with a blank sheet of drawing paper, raw canvas, a lump of clay, a piece of steel or molten glass, it is both daunting and exciting because it speaks to the potential of a great composition about to unfold. Jenny Hutchinson and Russell Serrianne are two such artists who face the blank canvas nearly every day of the year in their individual studios in Glens Falls, New York and welcome the challenge.
Hutchinson’s studio is in a renovated barn on the grounds of her residence, while Serrianne works in his studio space at The Shirt Factory. But in early July they will come together in a joint exhibition at the Lapham Gallery located in LARAC (Lower Adirondack Regional Art Council), where approximately 30 pieces of their work will hang for public viewing, enjoyment and purchase.
According to Philip Casabona, Executive Director, Gallery Curator and Festival Director of LARAC, when doing a show, he looks for refreshing work that will compliment and balance each other when hung together. The upcoming exhibit of Hutchinson’s and Serrianne’s artwork, which Casabona has been curating, is aptly named Signs of Life as both artists’ compositions speak to nature’s cycle of life in very unique ways.
“They are both using nature, our greatest muse, sculptor, and artist, as an influence and guide in their creative practice. Both of their works are highly influenced by the nature of this region, the Adirondacks.”
When speaking with each artist, it becomes abundantly clear that nature is most certainly their muse. And though separated by a couple of gen erations, their creative connection unites them as do similar experi ences from their early years. Both have roots in Upstate New York, so it comes as no surprise that they are each soulfully connected to the area as well. The amazing artistic results are their two incredibly thoughtful and very different expressions of the natural beauty that is native to the area.
Jenny Hutchinson was born in Maine but raised in Glens Falls from the age of four. As soon as she could hold a crayon in her hand she began creating. Her parents encouraged that creativity which comes as no surprise given their own resourceful and creative backgrounds. They each come from a long line of seamstresses, quilters, crafters, woodworkers and restorers of old cars, so Hutchinson comes by her art quite naturally.
“My parents are some of my biggest fans and haven’t missed a thing I have had my artwork presented in. My mom also saved just about everything I ever made from grade school and both always encouraged me and tried to support me however they could.”
Russell Serrianne was born and raised in Niagara Falls a few decades earlier but like Hutchinson, his parents recognized his creativity at a very young age. As a result, they were quick to provide him with pencils, crayons and rolls of paper from the paper mill where they both worked, keeping him busy for hours and probably yielding miles of childhood paper masterpieces. Later on, they also exposed him to world class artists at area museums.
“A highlight was when I was 12 or 13 and we took a family trip to Buffalo to the newly renovated Albright Knox Art Museum where I first saw works by the likes of Van Gogh and Lautrec and also (it was) my first exposure to Abstract and Pop Art.”
Upon high school graduation, both artists went on to higher education. Hutchinson attended SUNY Plattsburgh and Clemson University. Her primary concentrations were in drawing, painting and printmaking. Serrianne attended Niagara Community College, The New School of Art in Toronto, Lake Placid Center for the Arts and SUNY Plattsburgh with his primary con centrations in drawing, printmaking, li thography and screen printing.
Both have or had careers outside of their per sonal artistic pursuits. Hutchinson’s first
“Tree Dyad” mixed media paper sculpture on mylar, 28" x 24" x .25", 2023
“Serrianne” Detail
job was actually at LARAC directing gallery programs, the gift shop and some marketing. She then worked as an Adjunct Instructor at SUNY Adirondack and later at The Hyde Collection for five years as Curator of Education and Programs. More recently she joined the Office of Sponsored Programs at Empire State University as a Grants Associate.
Serrianne first joined The Saratogian newspaper as an illustrator then went on to found and run Seri-Graphics, his successful printing business. But after 28 years he decided it was time to return to his roots as an artist. He initially helped launch the World Awareness Children’s Museum at its new location in Glens Falls and served as curator but soon after, Serrianne pursued his art on a full-time basis.
And though very different in style, the two artists share a passion to create what they see in nature, working tire lessly to that end with generous amounts of patience and perseverance. The awe-inspiring results are as unique and individual as they are, with the final interpretation left to the observer.
Hutchinson’s compositions are 2-D, low relief, sculptural drawings that are deliberately bold and colorful. But don’t be fooled by the exquisite sim plicity and grace of her large swaths of color and shapes because arriving at the point of completion is a complex process. Initially she observes and absorbs a location in her natural surroundings that serves as inspiration. She will do some studies and sketches, and take reference photos. Back in the studio Hutchinson starts to reimagine her piece on a larger scale from those small sketches; breaks it down into shapes and values of importance; cre ates maquettes of different areas if needed; develops a color palette; and then begins the painstaking process of cutting, coloring, layering and piecing together her vision.
She likens the process to doing a very complicated puzzle. And if one of the pieces or the process itself is just not working, she may table it for later or actually scrap it and start again. To the outsider it appears like taking two steps forward then one step backward
“Along Waters Edge” mixed media paper sculpture relief, 22” x 30” x .25”, 2023
“Pathway at Pharoah Lake” oil paint on panel, 44” x 45” x 3”, 2018
“Plein Air Studies of Camp Rockwood” pastel on toned paper, each 19.5” x 12.5”, 2023
but to Hutchinson, the tabling, scrapping, and starting again is not a setback but often a reordering of steps to achieve her vision.
“There are a lot of changes as the image evolves, and it has to change because the process is not finite at any one point. I have to be ready to give it what it needs. So, it’s a lot of questions and answers. What does the work need and what do I need to complete it? Sometimes it means just discarding it completely and starting over, which is painful, but there’s something cathartic in it too because the next iteration might be something I needed to get to. It’s a mind game and I also have a sense of, if I’m working on something, it can be a kind of breakthrough piece.”
The final results speak for themselves. Hutchinson’s images undulate on the paper, are boldly colorful while gracefully defined, and impart a magical version of the landscape we all take for granted.
In contrast, Serrianne’s compositions are intricate, delicate and subtle expressions of our natural surroundings. From the time he clipped a few grape vine tendrils off a back yard tree and noticed their shadow play on the win dowsill he set them on, he has been captivated by both their strength and delicacy. He now walks through the countryside and notices the minute details in the grander landscape. Details that we often overlook. Like vine tendrils.
“Rubetum” pencil 19 x 52 “Continuu” vine tendrils on paper, 42” x 30”
“Commingle” vine tendrils on paper, detail
Vines that are often considered invasive and undesirable but to Serrianne - are perfect.
“I brought them home one day and I noticed the shadows and thought, this is 3-dimensional. This is a drawing the tendril just made so I started collecting them. And then I just started laying them out in shapes. Very simple ones. Then gluing them on paper.”
From there he became fascinated with their twists and turns, varying thicknesses, range of sizes, and subtle coloration. Serrianne created
a number of compositions, framed them, and showed them as well. They were wellreceived. But early on after one of the shows, he found flecks of dirt and debris that had dropped to the bottom from the tendrils inside the frames of his completed pieces. Thankfully he quickly discovered that one coat of shel lac would prevent flaking and pre serve the tendril shape which now allows him to amass hundreds, if not thousands of tendrils, ready to take their place in an upcoming piece.
His compositions are usually large scale, about 30”x 40”, so Serrianne carries clippers with him wherever he goes to main tain his tendril stock. He typically does gesture drawings first to see what he has learned from his last piece then gets to work on his current piece. Some require thousands of tendrils and incredibly, after applying glue to obvious points of con tact, each one is individually placed with tweezers. While the curly nature of the tendril plays a huge part in his compositions, so do their subtle colors, which bring his delicate pieces to life.
At a distance there is a simplicity to Serrianne’s compositions, but up close, they speak to the quiet majesty of the surrounding landscape while revealing profoundly delicate intricacies that hide in plain sight.
Signs of Life, featuring the works of Jenny Hutchinson and Russell Serrianne, will come to life at LARAC’s Lapham Gallery on Friday, July 5th and run through Wednesday, August 7th. It promises to create a sense of wonder and newfound appreciation for nature. For more details on the show and the artists, visit www.larac.org.
“Tema topografico” vine tendrils on paper, 42 x 30
“Anza” detail
So This 27-Year-Old Walks into A Coffeehouse...
How Caffe Lena and Sarah Craig Found Each Other
by Rona Mann
“I had no business running a world-renowned icon” ...Sarah Craig
Coffeehouse.
You hear that word, and immediately it con jures up the 60s. Along with words like Beatniks and Hippies and Greenwich Village in New York City and beloved folk clubs such as The Bitter End, Village Vanguard, Cafe Wha?, and The Gaslight. You think back to those who laid the groundwork of folk music
as a beloved genre...names like Pete Seeger, Bob Dylan, Dave Von Ronk, Phil Ochs, Peter, Paul, & Mary, Judy Collins, Tom Paxton, Joni Mitchell, Arlo Guthrie, and so many more who dominated this landscape from the late 1950s throughout the 60s.
President Kennedy, his brother, Robert, and Martin Luther King had been assassinated; anti-war protests, civil rights marches, and activism and protest were all at the forefront of our culture. All of it was being captured and performed in those legendary coffeehouses by little-known, yet emerging performers in black clothing, berets, sunglasses, and goatees. Im ages of long-haired artists shrouded in clouds of smoke, telling stories, strumming guitars, and performing original poetry and music fleshed out the historical perspective of the decade.
But the coffeehouses were not just fixtures of Greenwich Village. They had long flourished in Europe, and that’s what was in the minds of Lena and Bill Spencer when they left Boston and came to Saratoga Springs in 1960. It was the peak of folk music’s popularity, and their vision was to open a European-style cof feehouse filled with music, paintings, and poetry. The couple had a well-defined plan in place of running the venue for a few years and then retreating to Europe where Lena, an aspiring actress, and Bill, a sculptor, could find a home for their talents. But….well-thoughtout plans and dreams have a way of taking a detour on the straight road to success.
They had opened Caffe (Italian for “coffee”) Lena in a rundown building on Phila Street in
downtown Saratoga Springs because it was cheap and Skidmore College was just around the corner. It was off the beaten track in those days because Saratoga had a decidedly different profile than it does today. Still, they chose Saratoga Springs because it was a logical stop for people traveling from Greenwich Village and Boston to Montreal and points west, and audiences began to enjoy the offerings. Bill began to enjoy “offerings” as well, but of a different kind. He abruptly left town with one of his female art students and returned to Boston, prompting Lena to pen and perform a comical song about it.
Bob Dylan with Lena
Arlo Guthrie
Old Caffe Lena
Lena, without missing a beat, took over every role at Caffe Lena booking talent, cleaning the space, cooking the items on the limited menu, taking the money at the door, and promoting the venue with very little cash, very much bravado, and a whole lot of love. She eventually became known as “The Mother Theresa of Folk Music” for her personal involvement in the lives of the musicians who performed at Caffe Lena. She fed them, often housed them, helped them financially, and even took care of their children while they went on the road. A street in Saratoga Springs was named for Lena, Skidmore awarded her an Honorary Doctor of Humane Letters, and she was admitted into the Saratoga Springs History Hall of Fame in 2007. It was always a struggle to pay the bills and keep up with a space that was crumbling, but Lena never conceded. Then life took a turn once again, one she could not control this time.
Lena had become nationally and internationally known in the music world but she incurred a terrible fall at the coffeehouse, and not even her wildly successful music venue nor the people who were loyal and loving, caring for her throughout the injuries sustained from that fall, could keep death from taking her in 1989.
Caffe Lena could have died right along with Spencer, but a group of dedicated local supporters who knew the work she had put in to achieve this dream, landing it on a worldwide stage, converted the coffeehouse into a non-profit. Thus, Caffe Lena continued but was still aching for an infusion of cash to make the needed repairs and renovations on the tired, old building.
In 1995, as had happened exactly 35 years previously, another young woman came to town from Boston. Sarah Craig had no job waiting but, “I knew I wanted to make an impact in
L to R: Alan Stowell, Lena, Kurt Anderson, Don McLean, Frank Wakefield
Michael Cooney and Lena
Judy Collins, photo by Joe Deuel
Doc Severinsen, photo by Joe Deuel
Anais Mitchell, photo by Joe Deuel Jeff Brisbin
Larry & Joe, photo by Joe Deuel
Wild Adriatic, photo by Katarina Evans Shamarr Allen & The Underdawgz
the world. I didn’t know how or what, but I knew I was going to make an impact.”
Craig saw a small newspaper ad that announced a non-profit arts group was looking for a parttime director and thought she’d take a chance and apply. “I didn’t know what arts really were. I thought art is what you do when everything else is taken care of. Now I feel the exact opposite I’ve seen what music can do to strengthen and bring together a community. I had a love of ‘60s music, I knew the peace movement connected with this kind of music, and there was common ground. It just clicked for me.”
Sarah Craig “just clicked” for Caffe Lena. “I didn’t know much from the beginning, but I did know the Caffe needed a membership program and a program for grant writing so that’s what I went after. The Caffe was being run strictly by a board and a handful of dedicated volunteers
who loved the place, so I concentrated on bringing about a model of team ef fort. I was there to find out the vi sion that the community held for Caffe Lena, so I set about learning the community’s vibe and culture before jumping in and making any changes. I listened to everyone, and I learned when to say ‘yes’ and when to say ‘no’ depending upon what fit.”
The one thing Sarah knew from the outset was to follow Lena Spencer’s lead of “Don’t do it like you’re in it to make money, do it to serve the community,” and Craig and her team hold steadfastly to that tenet to this day. Since she was initially hired parttime, Sarah concerned herself with managing the house while she assigned someone else the task of booking shows. She knew that what was trendy in the 60s was out of style in the 80s, so she took her time and thoroughly learned the business. By the year 2000, she was now booking the talent.
“In 2005 the Americana music scene had changed, and we had a real revival,” Craig said, “contemporary string bands with rock energy playing original music. My definition of
Sarah Craig
Volunteers
Baked homemade treats on the menu
folk music had evolved. It was now about the songs and the lineage, about how people learn it, where they learn it, and the deep connection the performers have with the audience. It’s all about breaking down the barrier between the performer and the audience.”
Things were really starting to move now, and “By 2012, 2013, 2014 we were always sold out. When I first came here at 27, I really had no business running a world-renowned icon, now I know how to run Caffe Lena.” But now there was another challenge, and it was huge. The building was falling down, and it was either put $1.2 million into the much-needed renovations or move. Moving was not an option. Caffe Lena was meant to stay right where Lena Spencer built it, but as successful as the Caffe now was they didn’t have that kind of money.
“We went to work,” Sarah said. We got grants and the community and people who had always loved Caffe Lena came together. In the end, we raised $2.2 million, made the venue fully accessible, put in a brand new green room with private bath, and began to draw big names like Judy Collins and Doc Severinsen. We reopened in 2017 with a whole new energy and a fresh start.”
Since reopening, Caffe Lena has now added an after-school music program to not only expose young people to the music, but to ensure the legacy Lena Spencer began is being perpetuated by Sarah Craig and her staff and will continue in the years to come. They have since added programs for retirees during the day and taken Caffe Lena on the road to shelters, addiction treatment centers, senior meal sites, schools, and elder care facilities. “It’s all about the making of the music.”
So, this is what happened when a 27-year-old young woman answered an ad for a part-time arts position at a little non-profit music venue some 29 years ago. A young woman who really wasn’t qualified and had no business walking into that world-renowned icon thinking she could make a difference or do anything for that matter. But she did, and she showed ‘em all!
“There’s something fundamental about music. It’s all about the making of the music. Birds sing, and so do people,” Craig said. She paused for a moment, and then she laughed.
Sarah Craig has lifted Lena Spencer’s legacy from the cradle and nour ished it, preserved it, and never tried to make it into anything other than it was meant to be. By doing so, Craig continues to leave her mark on this wondrous place of old bones and new music and always puts the community first in any decision made.
And that’s precisely what happens when a girl who wishes to make a big impact on the world but doesn’t know how walks into a coffee house. She stays for 29 years…with absolutely no thought of being anywhere else except with the community on either side of the door...the one that opens to a world-renowned icon at 47 Phila Street in downtown Saratoga Springs.
Lena’s dream. Saratoga Springs’ reality.
Come hear the music at 47 Phila Street. Log onto www.caffelena.org for hours, entertainment schedules, menus, and further information. (518) 583-0022
Caffè Lena School of Music
Kids Playing Instruments at School Of Music
On The Road Program
by
photo
Terri-Lynn Pellegri
Geoffrey Miller: Local Artist With a Global Impact
by Carol St. Sauveur Ferris
When doing what you love there is very little expectation beyond the given moment. You explore, discover, experiment, learn, and look forward to the next step in your journey. For artists, it can be the discovery of new mediums, methods, subject matter, and perspectives as well as opportunity. But for Geoffrey Miller, it was something else entirely.
Miller was born in Albany and raised in Clifton Park, New York. As a child in grade school, he always carried a camera, taking pictures of anything that caught his attention. It could have been a bird or a building, but there was always something that made him want to capture it forever, so out came the camera and snap, it was. He also loved to visit area museums to study paint ings and sculptures throughout his school years. These activities, coupled with his growing creative awareness of the world around him, began to shape his artist’s vocabulary and instincts.
It comes as no surprise then, that as he grew older, Miller was intrigued by architecture and its impact on people and their communities. He continued taking pictures, but rather than focusing on specific subjects, he began to see the world through the lens of a more sophisticated eye. The concept of positive and negative space fascinated him as did shapes, colors, and textures. An d it was those images that inspired him to explore their relationships in his art work.
After high school, Miller attended Siena College in Loudonville, New York where he earned his BS in Business, Management, and Marketing. Following graduation, he was hired as General Manager and Director of Social Media and Marketing for Tierra Farm, creating marketing and sales campaigns while developing their brand. In ad dition, he kept at his art, painting, experimenting, and exploring while also taking classes at The Fashion Institute of Technology and The Arts Students League.
Miller was later offered an opportunity to work with a small fashion company doing marketing and brand devel opment in Milan, Italy. Immersing himself in the cul ture of such an incredible city, he regularly attended open studio classes, visited their magnificent museums, and was an active part of Milan’s art and design community. His passion for art and artistic self-expression grew, so much so, that he began to produce amazing large-scale paintings that were very well-received and are currently held in corporate collections both in Italy and the United States.
Now, after many years spent living between New York City and Milan, Miller is thrilled to be back in the area and finds Saratoga Springs to be a culturally rich and vibrant community where he continues to create his beautiful and inspiring paintings.
From the very beginning, Miller has always preferred to paint and create in large format, usually 30” x 40” canvases. Rather than leaning them against an easel, he lays multiple canvases on the floor and moves from one to the other to paint. In fact, he may have as many as 10 paintings scat tered about that he’s working on simultaneously.
His compositions are heavily textured with layers and layers of acrylic paint creating tremendous depth and are applied with squeegees, knives, broom handles, and rulers. Never a paintbrush! Incredibly, he even used a broken computer keyboard once to spread the paint on his canvas. Miller feels strongly that using a brush forces the paint. He would rather apply and spread it using the edges of a wide variety of non-traditional items which, with his instinctive coaxing and gestures, creates much more interesting tex tures, layers, and shapes.
photo by Terri-Lynn Pellegri
photo by Terri-Lynn Pellegri
“Infamy” 2022; a symbolic rendering of the Ukrainian Flag
His current work is abstract and expressionistic. It borders on being non- representational and intends to convey human emotion rather than a recognizable subject thus leaving the meaning and intent of the composition to the interpretation of the viewer. Since the start of the pandemic, Miller has been focusing on the emotional quality of color as well, along with shapes and textures.
That emotional quality is central to a piece painted in 2022 when he was struck by the tragedy of war unfolding in the Ukraine on TV and social media. Miller was heartbroken to see the suffering in the faces of all the innocent children and was compelled to express his feelings and emo tions in a painting. “It started out as an idea when the invasion happened, and I was thinking about what war must look like and how it affects people. I started out with their colors, and then I would look at it and think ‘Okay, this is making me feel like this. And then I went back to it and started to visualize the destruction and suffering. When I was finished, I was left with a painterly and expressive symbolic repre sentation of the Ukrainian flag.’”
It was presented to the Ukrainian Institute of America (UIA) in New York City where it was on display in advance of their annual fundraising auc tion in 2023. Soon afterward Miller began a global printmaking initiative for the piece, which will be an archival, high-quality art print available for purchase very soon both on his website and at the UIA with absolutely 100% of the proceeds going directly to children in need.
“The Institute is immensely grateful to Geoff Miller for his generous con tributions to its efforts. Through an initial donation of one of his remarkable paintings originally gifted to the organization for auction and purchased by Dr. Borys Mychalczak, a prominent NYC-based radiation oncologist, it will now be transformed into high-quality prints. Miller is spearheading a crucial fundraising initiative aimed at children deeply impacted. All proceeds from the online sale of his beautiful prints will go to the Institute to support, through a network of vetted on-the-ground organizations, Ukrainian children who have endured unimaginable hardships and horrors. Geoff’s commitment exemplifies the power of art,” said Kathy L. Nalywajko, President of the UIA.
Miller is both proud and humbled by the reaction to his painting that was inspired by the tragedies of war. It is a universal pain and despair
that is hard to express, but somehow the gravitas of his heavily textured symbolic piece of a war-torn country conveys it all.
“You know, it’s interesting to see what it does emotionally to somebody else and what they extract from it. The painting was just an idea where I shared pure feelings through color. Art is meant to question. It starts a dialogue and from there, you have no control over it.”
Given Miller’s sensitivity to the world at large, and his undeniable ability to express what he sees and feels on canvas with beau tiful shapes, varied textures, and in credible colors, it is certain that there will be many more inspirational pieces to con template, collect, and perhaps learn from on the horizon.
To view, purchase, and learn more about Geoff Miller’s work, including this very special initiative, please visit his website at www.geoffmillerarts.com.
photo by Terri-Lynn Pellegri
“Infamy” proudly displayed outside Ukrainian Institute of America (UIA) in NYC
The Laffer Gallery
Featuring: Erik Laffer & Ronn T. Mattia
Nick Patten
The Crown Jewels of Pampering Absolutely Gorgeous and Done FAST!
By Rona Mann
Ann-Marie Chimiak doesn’t do anything without passion and a plan.
It’s how she’s always lived her life since she was a little girl growing up in Long Island with dreams of being in the beauty business. When she was in high school, her family moved to Lake George where her parents owned a resort, and Ann-Marie immediately fell in love with the area.
“Since I was a little girl I always wanted to do hair and makeup,” Chimiak begins, and we quickly learn
one thing about this woman: when she wants to do something, whether as a child or an adult, she does it. And does it right. And throws her whole self into doing it, while maintaining the highest of standards.
In 2003, Ann-Marie opened her first full-service salon in Glens Falls, then one in Saratoga Springs, then another back in Glen Falls, and on and on it’s gone But all of them were opened with a passion and a plan, and all to date have been wildly successful. The passion was always her own, the planning
Ann-Marie Chimiak
skills were learned early on as she worked for a time at HSBC Bank and was later hired by the Navy to open their credit union and train employees. Training is something Ann-Marie Chimiak is expert at and thoroughly enjoys.
“As a Redken (a professional brand that offers haircare, styling, and services) artist I went all over the country for years consulting both salons and spas and got tremendous experience so I consider myself an expert in the field and believe strongly in on going training for myself as well as all my employees, both full-time and part-time.”
Indeed, it is ongoing training that is key to the success of Chimiak’s Crown Salon in Saratoga and the just-opened Ruby Luxury Spa Bar in the Queensbury Hotel in Glens Falls where weekenders as well as locals can enjoy luxury services like blow-dry styling, express facials, reflexology foot massage, and scalp, hand, and conditioning treatments. Locals will also love the blow-dry memberships for frequent appointments, producing a gorgeous outcome in just 30 minutes.
Although Ann-Marie Chimiak is at the top of her profession and considered an industry expert, her specialty is color and design (cuts), and 200 regulars have learned to book way in advance. Yes, she has 200 regulars, “and I usually see nearly all of them in a 4 to 8-week
period.” But if you can’t book with Ann-Marie, each of her employees has been fully trained to the same standard in every service so the end result from Crown Salon or the Ruby Luxury Spa Bar is always consistent. “Each stylist undergoes a 40-week apprentice program before they allowed to per form our services, and we teach soft skills as well, that we consider a guest’s feelings as part of our serv ice. I always tell my employees, ‘If you care about the person first, the money will always follow.’”
“We have 14 employees and thousands of customers,” Chimiak says with a great deal of pride, “but we work hard and train hard to get there and stay there. We’ve done makeup for the Kentucky Derby, the Breeders Cup, and NBC and Fox TV.”
Ask Ann-Marie what makes her salons stand above others, and without pause she quickly adds, “The service portion makes it a luxury experience. I tell my team that everyone is not a client, but a guest here; and to ensure that
brand of service is maintained at the highest level, we have ongoing monthly training, not just for the new employees, but for everyone. Then, on a one-to-one basis, we go over their professional and personal goals to make sure they are all on a career learning path.”
Additionally, Ann-Marie also serves as a kind of life coach to her valued team. “A lot of peo ple don’t want to work for me because they don’t want to work. I have a young staff so I try to teach them life skills, how to manage their money, and I constantly give them both personal goals and educational goal sheets.” She imposes the same high standard on herself
with her own personal and professional goals. “Everything I am wishing for I write on a flip chart and hang it in my office. Every one of them has come through.”
The idea of creating a high-end luxury spa bar came out of Chimiak’s practice of going out to dinner and always sitting at the bar. “I talk to everyone, I check out the atmosphere, and I al ways order small plates. That way I get to sample a little of everything. It’s high-end food in a high-end atmosphere, but it’s also quick...and that’s become my brand.
That’s precisely why Ann-Marie’s salons spe cialize in 30-minute facials created for those who maintain a fast-paced lifestyle. Often serv ices are being performed simultaneously so a guest may be getting a pedicure at the
same time they are enjoying the benefits of a luxurious relaxing facial. Services are provided not just for women, but for men and children as well and include haircuts performed by highly skilled professionals, color processes by experienced colorists, and shampoo and blowouts, up-dos, makeup applications, pedi cures, and facials.
So, let’s take a peek in Chimiak’s office and see what’s next on her flip chart of goals. Looks like she’s going to be opening The Jewel, yet another luxury spa bar at the historic and magnificent Adelphi Hotel in Saratoga Springs. See a pattern here? First the Crown and now the jewels in the crown with The Ruby and pretty soon The Jewel. She wants in the future to add Sapphire and Emerald and who knows how far the items on that flip chart combined with her own resolve will take AnnMarie, but she is on a chartered course surrounded by the most talented people in the industry she can find and with clients who quickly become guests... permanent ones! All because Ann-Marie learned a long time ago that it’s not just how beautiful and special she can make someone look, it’s how beautiful and special she can make them feel.
Chimiak doesn’t do anything without passion and a plan.
Come share it!
Crown Salon is located at 15 Ballston Avenue in Saratoga Springs (518) 886-8445
It all comes down to this. Everyone has dreams, but not everyone takes the time and makes the effort to find out how to achieve those dreams. Way back in Long Island when little Ann-Marie was dreaming about doing hair and makeup when she grew up, she realized it wasn’t going to come her way without hard work. Therefore, as she got older, she put in the work, embraced the education, put in the long hours, and never stopped believing in herself.
So as we told you initially when we began this journey of luxury and beauty and “jewelry” taking you from Crown to The Ruby and in the near future to The Jewel at the Adelphi Hotel, Ann-Marie
The Ruby Luxury Spa bar is inside the exqui site Queensbury Hotel in Glens Falls (518) 792-1121 - Ext. 416
The future Jewel will be part of the Adelphi Hotel. Hotel main number is (518) 678-6000
INSTINCTIVELY DIFFERENT>>
Cadence Giersbach
Through the Summer Garden
July 10 through August 10, 2024
A Handful of Dimes, and “Extra Jimmies, Please!”
by Karen Richman
Was there ever anything that tasted better than an ice cold ice cream cone on a hot July day?
Growing up in New Jersey, summers were always hot and humid from the middle of April right through October, so ice cream was always a welcome respite from the heat. Even in the dead of winter, I loved ice cream, but somehow it was the summer sun and the balancing act of keeping your tongue swirling around the cone before the drips got all over you that was a happy and muchanticipated challenge.
Just like life, ice cream was much simpler in the ‘50s. An ice cream cone for a few dimes was a treat, and nothing was more fun than going to an ice cream “parlor” or “soda fountain,” as they were called back then. It was a place to gather, to hang out with friends, to spend some in nocent time just being and enjoying; and of course, the ice cream was literally and figuratively the cherry on top! For me, however, it was always the extra jimmies (that’s a Jersey term; you might know them as “sprinkles”).
Ice cream cones were served in classic wafer or sugar cones, waffle cones hadn’t been invented yet. They were plain featuring the ice cream itself, not a myriad of crazy mix-ins. Flavors were simple too: vanilla, chocolate, strawberry, and maybe butter pecan or pistachio; but vanilla was then, and still is, the most popular flavor worldwide. Probably because it’s so pure and pairs well with chocolate chips, swirls of fudge, or fruit. Chocolate ice cream was also a hit because it could be enjoyed on its own, in a cone, or as part of a sundae or milkshake. Strawberry ice cream was a natural in summer because strawberries were so abundant then. The most popular ice cream parlors and soda fountains were the ones who composed that flavor with real strawberries, giving the confection a fresh, fruity flavor.
But for those who just couldn’t decide what flavor they liked best Neapolitan fit the bill. Three layers of flavors: vanilla, chocolate, and strawberry. Every time I went to a birthday party or cookout where Neapolitan was served, I started bartering with the other kids because I only really liked vanilla, so I would carefully carve out the strawberry layer and then the chocolate layer and see who wanted to trade. I never had to ask for very long because most of my friends only wanted straw berry or chocolate.
Then along came sundaes, a really popular trend in the 50s because you could customize. It began with one simple scoop in a fancy stainless steel or cut glass dish with beveled edges. Not only could you select your favorite flavor, but you could also choose from a variety of toppings such as hot fudge, caramel sauce, wet walnuts, cherries, and whipped cream. It was heaven for us, but for the person behind the counter it must have been hell as a group of little twerps would stand there vacillating. “I want vanilla with caramel sauce, no, no, make that hot fudge and whipped cream, but not on top, just all around the edges. Can I have two cherries and no nuts?”
Milkshakes were wildly popular in those years, now supplanted by yo gurt-based smoothies, but at soda fountains and diners people clamored for chocolate, strawberry, and vanilla flavors blended with milk and ice cream creating thick, creamy treats; or, they ordered a float! You don’t hear much about floats these days, but how we enjoyed “black cows” - root beer floats easily made by combining root beer with vanilla ice cream. Simple, but such a refreshing treat, especially during those dog days of July and August.
Of course, now when you drive up to an ice cream stand there might be 40 or 50 flavors of hard ice cream, plus a list of soft serve, non-dairy choices, gluten-free, nut-free, and every crazy mix-in your brain and a scooper’s frozen dessert talents could possibly concoct.
Thinking back to those sweet, simple summer days my very favorite way to eat ice cream was when I heard the unmistakable bell in the distance heralding the approach of the Good Humor man! I was thoroughly in love with his starched white uniform and pointed hat and in lust with the frozen goodies he would extract from the refrigerated side of the truck. Ice cream on a stick was actually invented back in 1920 during prohibition as a way to comfort people who were missing their cocktails. A nice thought, but it’s hard to believe someone who desired a Tom Collins or Lime Rickey would be happy substituting with a creamsicle. Still, in their heyday, Good Humor had a fleet of more than 2000 trucks on the road and became as much a part of summer as swimming pools and cookouts.
Eating ice cream wasn’t just a treat, it was a pastime all its own. Whether your preference was a cone you could lick, a float inhaled through a thick straw, or keeping that popsicle from falling off a stick, it created cherished memories and a whole lot of happiness.
All you needed were a couple of dimes and maybe some extra jimmies.
Sizzling Summer Eats: Healthy and Delicious 4th of July Picnic Fare
Crystal Cobert Giddens, LE
The 4th of July is all about fireworks, fun, and fantastic food. The picnic spread is ALWAYS the star of the show. With a focus on fresh in gredients and vibrant flavors, you can keep everyone satisfied without compromising on health. Here’s a simple guide to some healthy, warm-weather-friendly foods that are perfect for your 4th of July picnic.
HYDRATION STATION
Infused Water: Keep everyone hydrated with a refreshing selection of infused waters. Fill pitchers with water and add combinations like cucumber and mint, lemon and lime, or strawberry and basil. These drinks are a healthy alternative to soda and super sweet drinks.
Iced Green Tea: Brew a strong batch of green tea and let it chill in the fridge. Sweeten with a touch of honey, add lots of ice and add slices of lemon and/or strawberries for a re freshing, picnic beverage. Green tea is a low-calorie option that’s high in antioxidants and helps keep you cool and refreshed throughout the day.
FRESH FLAVORS
Veggie and Farro Salad: Farro is a fantastic base for a hearty yet light salad. Cook farro (or substitute quinoa) according to package instructions, then toss with diced cucumbers, cherry tomatoes, red onions, and bell peppers. For extra flavor, add some chopped fresh herbs like parsley or cilantro. Dress with a simple mixture of olive oil, lemon juice, salt, and pepper. This salad is not only delicious but also packed with fiber, keeping everyone full and satisfied.
GRILLED GOODNESS
Grilled Veggie Skewers: Nothing says sum mer like the smoky flavor of grilled veggies. Skewer a colorful mix of bell peppers, zucchini, cherry tomatoes, and red onions. Brush with olive oil and season with salt, pepper, and a pinch of garlic powder before grilling. These skewers are easy to prepare and can be cooked alongside traditional barbecue fare, offering a healthy, vegetarian option that everyone will love. P.S. save 15 skewers for a fun kids recipe.
Grilled Shrimp with Pineapple: For a tropical twist, try grilled shrimp paired with pineapple. Marinate the shrimp in a mixture of olive oil, lime juice, minced garlic, and a touch of chili powder. Skewer the shrimp alternately with chunks of fresh pineapple (green bell peppers
too!) then grill until the shrimp are firm and opaque. This dish is light, flavorful, and packed with protein, making it a perfect addition to your picnic menu.
PROTEIN-PACKED PERFECTION
Chicken Lettuce Wraps: Skip the heavy buns and opt for crisp lettuce leaves to wrap your grilled chicken. I like butter lettuce and romaine
for these wraps. Marinate chicken breasts in a mix of olive oil, lemon juice, garlic, and your fa vorite herbs. Grill until cooked through, then slice into strips. Serve with a platter of let tuce leaves and an array of toppings like sliced cucumbers, toasted almonds, and a light yogurt-based dressing. Guests can assemble their own wraps, making this both a fun and healthy option.
Chickpea and Avocado Sandwiches: For a vegan-friendly sandwich option, mash chickpeas with ripe avocado, adding in some lemon juice, salt, pepper, and a generous dash of
cumin. Spread this mixture on whole-grain bread (or those lettuce leaves) and top with slices of tomato and cucumber (your vegetarian guests can add feta cheese) These sandwiches are not only delicious but also full of healthy fats and protein, keeping everyone energized for the festivities.
SWEET TREATS
Frozen Fruit Pops: Beat the heat with homemade frozen fruit pops. Blend your favorite fruits (such as strawberries, mangoes, or blue berries) with a splash of coconut water or juice. Pour the mixture into popsicle molds and freeze until solid. These pops are a refreshing, all-natural alternative to store-bought frozen treats and are kid and adult approved.
S’mores: Not healthy but who cares!
Rainbow Fruit Kabobs: Kids love anything on a stick, and fruit kabobs are a fun and healthy way to serve fresh fruit. Assemble a variety of colorful fruits like strawberries, pineapple, grapes and blueberries on those skewers you set aside. Serve with a yogurt “dip” sweetened with a little maple syrup. I like to use those small, water cooler sized solo cups. These kabobs are not only fun, but they’re cooling, hydrating and have natural sugars which keep the kids energized with no sugar spikes or crashes.
Mini Turkey and Cheese Sandwiches: These mini sandwiches are perfect for small appetites and big smiles. Use whole-grain bread and cut out fun shapes with cookie cutters. Layer with slices of lean turkey, yellow mustard, cheese and a bit of lettuce. These miniwiches are a great way to include some lean protein and whole grains in the kids’ picnic plates without overwhelming them with large portions.
With these additional kid-approved options, your 4th of July picnic will be a hit for all ages. The Fruit Kabobs and Mini Turkey Sandwiches are not only healthy, but also designed to be fun and tasty for the kids. Combined with the other delicious and nutritious ideas, you’re set for a fantastic celebration that keeps everyone happy and healthy. Enjoy the festivities and have a wonderful Independence Day!
FACES of Saratoga
55 Beekman Street, Saratoga Springs, NY triliftsaratoga.com
CULINARY DESTINATIONS: Euro-tour: Belgium the Beer Mecca.
By Chef Armand Vanderstigchel
In one of our previous issues, we explored our humble roots of beer and food originations, starting in beautiful Poland, the Netherlands and now in the south, the culinary and brew wonderland Belgium.
They say that succeeding Germany, the country of Belgium produces the world's best beer.
The nation has been brewing beer since the 12th Century and has more than 250 breweries producing 1500 types of affordable liquid gold
Belgian beer is known for its unique flavors, resulting from the country’s long history of brewing beer. Many Belgian beers are fermented at higher temperatures than other beers, re sulting in a distinct taste.
Many of the best Belgian specialty beers are only sold in bottles, which allows restaurants to have extensive beer lists to promote and support beer-food matching alike wine-pairings.
Matching tips: wheat beer with seafood, dark be er with beef, blonde or Tripel with pork and chicken. Beer is also frequently used as an ingredient in traditional stews such as Carbonnade de Flamandes. Some beers taste like chocolate and are perfect dessert pairings.
Belgium's most celebrated beers are the smooth, rich Trappist beers made in one of six Cistercian monasteries. Trappist beers are not to be muddled with Abbey beers, which once were made in monasteries but are now con trolled by vast breweries such as Stella Artois – who owns the pop ular Leffe.
Contrasting Germans brew masters, Belgians can add flavors such as orange, lemon, or cardamom to their beers. Many fruity flavors are added to lambic beers to make their sour ness more palatable. Lambic beers are fermented by exposure to naturally occurring yeast in the Zenne Valley and are the oldest type of beer in Europe. An example is Kriek Boon, which contains cherries.
Typical beer glasses do not exist in Belgium. Glasses are relatively small since Belgian beer has high alcohol content, and are charac teristically shaped for each brand –straight, wide-mouthed, stemmed, tulipshaped – which theoretically brings out the beer's particular characteristics. Who does not love the beautiful tulip shaped glass for Triple Karmeliet or the special hour-glass handle holder for the legendary Kwak beer. It was specially designed for back in the day when the coach men had to stay with their horses in stead of entering the pub for a drink. A show-stopping glass when tapped upon ordering!
Some of the great Belgian beers here in the USA mostly are;
Tripel Karmeliet - Tripel Karmeliet is a worldclass Belgian beer known for its complex flavor profile and high alcohol content of 8.4%. This beer has won numerous awards, including the World Beer Cup. It combines barley malt with oats and wheat to create an intense blend that results in subtle tastes of banana, vanilla, and spices, giving this beer its complexity.
Leffe Brune - produced by the Interbrew Company in Dinant, Belgium, is often considered one of the finest Belgian beers. This dark, rich, creamy beer with a deep caramel flavor has a 6.5% ABV content and is brewed using darkroasted malts and unique aromatic hops from Europe while undergoing a long cold maturation period during which complex flavors are devel oped including hints of chocolate cookies.
Leffe Blond - a classic Belgian pale ale produced by the Leffe Abbey, a Trappist monastery in southern Belgium with its bright golden hue and strong malt characteristics, a sweet touch of subtle sugar and spice notes reminiscent of straw or hay.
Kwak - a strong Belgian ale of amber-colored brew with malty flavors and setting this beer apart from many other Belgian beers is its unique serving requirements; it must be poured into a distinctive curved glass attached to its wooden stand, dating back to 1873.
Obviously, there are so many other offerings such as Chimay, Delirium, St. Bernardus, Westmalle, Orval, Duvel, Hoegaarden, Rodenbach, Rochefort, Bruges Zot, Gouden Carolus, Duchesse de Bourgogne, Kriek Lambic and Duvel. The popular Ommegang Brewery in Cooperstown, NY is now actually owned by Duvel and produces excellent Belgium style such as the popular Ommegang Witte.
During my visit to Brussels, I enjoy good local off-the beaten path places that harbor classic traditions. I visited restaurant “Zinneke,” which according to sources was the place for the best authentic Belgian food and beer. Located in a quiet suburb of Brussels, it was a unique
ex perience. Visitors get buzzed in the locked front-door when peering through the window. After walking through an empty dining un escorted, one finally is greeted by the host and you are seated one of the many busy dining rooms in the back!
Aside from many styles of Mussel-Frites offer ings, one can order the Belgian Sausage plate with Potato Stoemp and the Chicken clas sic ‘Waterzooi” stew. The point I am now leading to is the menu, which is forged from a comic book platform- Belgians are huge comic book aficionados. The beer menu is immense, and deftly loaded with beers from many local breweries a traveler probably never heard off. This underscores that Belgian has more breweries per capital then any county in the world!
I kindly invite you to expand your brew hori zons and enjoy a Belgian brew master piece- no regrets.
July 17 Saratoga Springs
JULY EVENTS
July 1 - July 28 Schenectady
Beary-Tale Forest: Sunae Artwork of Naoshi. Naoshi was born in Iwate, Japan, and currently lives and works in Los Angeles. She works with the medium of sand art known as Sunae in Japanese. Using brightly colored, shiny grains of sand, she visualizes a fantastical world of her own, imbued with a sense of nostalgia. For Naoshi, Sunae is a visual tool to express unique worldviews. In addition to creating her own artworks, Naoshi makes Sunae kits, which are available to the public, and runs workshops in the hope of sharing the joy of using this expressive art form. Original artwork is on exhibit, along with art prints and stickers and more through July 28. Bear an Bird Gallery, 160 Jay Street M • Schenectady, New York
July 4 - August 1 Albany
July 1 - August 3 Clifton Park
The Blooming Artist Gallery & Instruction presents Upstate Charm, the gallery's first juried art ex hibition features the original works of two dozen local artists. This exhibit is a visual representation of answers to “why:” why upstate NY is such a charming place-- both to live & to visit. Discover for yourself a cornucopia of answers between June 18 - August 03 anytime during our gallery hours Tuesdays - Saturdays, or by appointment. The Blooming Artist, 675 Grooms Rd, Clifton Park, NY 12065
2024 Alive at Five Summer Concert Series. Don't miss the Alive at Five outdoor summer concert series this year at Jennings Landing in Albany! Showcasing a diverse lineup of big names, up-and-coming acts and the re gion’s most talented original artists, Alive at Five offers eight weeks of free, criti cally-acclaimed performances catering to nearly every taste. Alive at Five will be held on Thursdays, 4:30pm-8:00pm, from June 6 - August 1 (excluding July 4). Jennings Landing, 1 Quay Street Albany, NY 12207
July 11 Saratoga Springs
Skidmore Jazz Institute
Faculty All-Stars. Pre sented by the Skidmore Jazz Institute, sponsored, in part, by the National Endowment for the Arts, the New York State Council on the Arts, the Howard Bayne Fund, and Stewart’s Shops/Dake Family. Skidmore Jazz Institute
Faculty All-Stars featuring Brian Lynch (trumpet), Jimmy Greene (saxophone), Sara Jacovino (trombone), Mike Moreno (guitar), Bill Cunliffe (piano), Todd Coolman (bass) and Dennis Mackrel (drums). This concert is free and open to the public, no pre-registration required. Doors open at 7pm. Thursday, Jul 11, 7:30 PM - 9:30 PM. Arthur Zankel Music Center, 815 N Broadway Saratoga Springs, NY (518) 580-5595
July 13 – 21 Argyle
Pint N' Print with Christian Wechgelaer. Come enjoy a fun evening where you can try out printmaking! This event is an informal activity where you will learn how to carve and print a block print! What is a block print? Block prints or linocuts are a type of relief printmaking. Using carving tools you cut away the linoleum to create your design, what is carved away will be white and the remaining areas will be inked! A brayer is used to roll ink onto the block and can be printed by hand or with a printing press. Saratoga Arts will be supplying beverages, supported by Walt Whitman Brewery, as well as non-alcoholic beverages. Must be 21+ to register. $32 member/$40 non-member. Wednesday, July 17th, 2024 6:00-8:00 PM. Saratoga Arts, 320 Broadway, Saratoga Springs, NY. 518.584.4132
July 18, 25, 30 Glens Falls
July 18, Group Art Critique with Jenny Hutchinson, 5-7pm: Participating artists may bring in one piece of artwork, ei ther completed or in process, to be constructively critiqued by exhibiting artist Jenny Hutchinson and discussed among the other attending artists. Each artist will receive time for individualized feedback and group discussion. Jenny Hutchinson has actively engaged in and facilitated art critiques throughout her professional career as both an artist and educator. She feels that having access to critique and the expertise of others has been an incredible and essential tool of her evolution as an artist. In turn, providing information and tools for others to develop and enhance their work is something she is very passionate about as an educator and artist. 8 participants maximum. $10 LARAC members/$15 non-members. To register, please visit www.larac.org/workshop-calendar
July 25 , 1-4pm: Make Your Own Tarot Cards ; Collage Workshop with Ellen San tasiero. Tarot cards can help us tap into our inner wisdom to navigate both practical and spiritual challenges. In this workshop, participants learn how Tarot inspires people to set positive intentions for their life. They then begin to make their own cards using magazine images (provided). Instructor will demonstrate how to create compelling compositions. Workshop ends with optional sharing and tips for creating the rest of the cards. All materials provided; for all artistic abilities. $45 LARAC members/$55 non-members. To register, please visit www.larac.org/workshop-calendar
July 30th, 5-7pm: Paint with Patrice; Acrylic Painting Workshop. Art Instructor Patrice Jarvis-Weber presents her popular acrylic painting workshop. Participants will practice art skills exploring color, form, value, and proportions, using acrylic paints to create a finished painting, while learning a bit about the inspiration for this month’s workshop, Claude Monet's Le Havre-Exit the Fishing Boats from the Port. $35 LARAC Members/$45 Non-members. For all abilities; all materials provided. To register, please visit www.larac.org/workshop-calendar
July 21 & 23 Saratoga Springs
July 21 - John Pizzarelli. Two showsSunday July 21 at 6:00 and 8:30 p.m. Interpreter of the Great American Songbook, John Pizzarelli fuses jazz guitar & velvety vocals with playful, sophisticated arrangements. Hailed by the Boston Globe for “reinvigorating the Great American Songbook and re-popularizing jazz.”
Whiting Studio will open their doors from 4pm to 7 pm for the opening reception for their exhibit “Looking Ahead” on July 12th . Robert Whiting and Susan Bayard Whiting wel come guest artists David Francis; PSA pas tels, Patricia Bayard, watercolor and Ann Womack, acrylics to their gallery and are showing a number of their works. The exhibit continues July 13 – 21 from 10am to 5pm and by appointment. The public is invited to see some of the artists’ most recent work. The studio is also participating in Artisan Trails in Washington County, INC.’s Summer Trail which is held July 13 & 14th. Whiting Studio, 105 Holmes Road, Argyle NY, 12809 For additional information see www.whitingartwork.com
July 23 - Willie Watson. A founding member of Old Crow Medicine Show, Willie Watson breathes new life into older folk songs with a sweet vibrato & rich vocal range. Tuesday July 23, 7 p.m. “There’s so much beauty in this old music, and it affects me on a deep level. It moves me and inspires me. I heard Leadbelly singing with the Golden Gate Quartet and it sounded fantastic, and I thought, ‘I want to do that.’ I heard the Grateful Dead doing their version of ‘On the Road Again,’ and it sounded like a dance party in 1926, and I wanted to do that, too. That’s the whole reason I ever played music in the first place – because it looked and sounded like it was going to be a lot of fun.” – Willie Watson
Caffe Lena, 47 Phila St, Saratoga Springs, NY. (518) 583-0022
