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Carolina of Saratoga Springs
Chocolate Peanut Butter Cheesecake Recipe Makes 1 (9-inch) Cheesecake Preheat oven to 300 degrees CRUST: 2 cups graham cracker crumbs 1 ⁄3 cup firmly packed brown sugar 1 ⁄3 cup butter, melted To prepare crust: In a small bowl, combine cracker crumbs and brown sugar. Add melted butter, stirring to combine. Press crust into bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool. CHOCOLATE LAYER: 6 (1-ounce) squares semi-sweet chocolate 6 tablespoons butter 1 ⁄2 cup sugar 2 large eggs 2 tablespoons all-purpose flour To prepare chocolate layer: In a medium bowl, combine chocolate and butter. Microwave on High in 30 second intervals, stirring after each, untill chocolate is melted and smooth (about 11⁄2 minutes total). Whisk in sugar, eggs and flour until combined. Pour into bottom of cooled crust, and bake for 15 minutes; let cool.
PEANUT BUTTER LAYER: 3 (8-ounce) packages cream cheese, softened 11⁄2 cups firmly packed brown sugar 3 ⁄4 cup creamy peanut butter 3 large eggs 1 egg yolk 1 ⁄3 cup heavy whipping cream To prepare peanut butter layer: In a large bowl, beat cream cheese and brown sugar at medium speed with an electric mixer until creamy. Beat in peanut butter until conbined. Beat in eggs and egg yoke, one at a time, beating well after each addition. Stir in cream. Pour over cooked chocolate layer, and bake for 1 hour and 15 minutes. Remove from oven, and gently run a knife around edges to release crust from sides of pan. Let cool completely. CHOCOLATE GANACHE: 3 (1-ounce) squares semi-sweet chocolate 2 tablespoons heavy whipping cream To prepare chocolate ganache: In a small bowl, combine chocolate and cream. Microwave on High in 30-second intervals, stirring after each, until chocolate is melted and smooth (about 1 minute total). Spread over cooled cheesecake. Refrigerate at least 8 hours before serving. GARNISH: Chopped Reeses Peanut Butter Cups
Photo by Mark Bolles
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November / December 2010
Features Tis the Season to be Grateful
Grandmother’s Thoughts By Mum-Mum
Holiday Helpers in the Kitchen
Cinnamon Applesauce Ornaments by the children of our employees
A Wreath to Remember
Wreath Making is a Tradition by Yael Goldman
Welcome to Etiquette School
Good Manners are the oil on a well-working machine by Daniel Schechtman
Eugene and Jessica’s Special Gift by Daniel Schechtman
Scenes of the Season
by Tom Stock
Preparing the Perfect Turkey
Step by Step instructions by Jeff Baker, Winslow’s Restaurant
Departments Food For Thought The Cock ‘N Bull Restaurant
Bottle Notes Pairing for your Holiday Table
Simple Truths Tradition: Celebrating the Simple Art of Story Telling
Unique Places & Creative Spaces A Secret Treasure
Financial Let the Recession be the Teacher
Doctor’s Notes Type 1 and Type 2 Diabetes
Cover Photo Provided by: The Saratoga Festival of Trees Simply Saratoga | 5
Robin of Wilton
Holiday Lasagna Recipe Photo by Mark Bolles
Owner/Publisher Chad Beatty General Manager Robin Mitchell Art Director Tiffany Garland Editor Arthur Gonick Ingredients 1 pound ground beef 1 pound ground Italian sausage 1 onion 2 cloves garlic, minced 2 teaspoons ground oregano 1 teaspoon ground basil 1 ⁄4 teaspoon salt 1 ⁄4 teaspoon pepper 1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano 2 (15-ounce) cans tomato sauce 1 (6-ounce) can tomato paste 15 oz. ricotta cheese 1 ⁄2 cup grated parmesan cheese 2 tablespoons chopped parsley leaves 2 large eggs, lightly beaten 2 (8-ounce) packages shredded mozzarella 1 ⁄2 box lasagna noodles Directions Preheat oven to 350 degrees F. In a large saucepan combine ground beef, sausage, onion and garlic. Cook over medium heat until meat is browned and crumbled; drain. Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes. In a small bowl, combine ricotta cheese, Parmesan, parsley and eggs. Spoon 1⁄4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 cooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1⁄3 of ricotta mixture over noodles, top with 1⁄4 of sauce and 1 ⁄3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1⁄3 of mozzarella cheese. Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.
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Writers Yael Goldman Daniel Schechtman Helen Edelman Michael Okby Patty Novo Judy Carr Meghan Lemery Advertising Chris Bushee Cindy Durfey Pre-Press Coordinator Sam Bolles Copy Proofreader Anne Proulx Contributing Photographers Creative Photo & Graphic Stock Studios Photography Printing Fry Communitcations
Published by Saratoga Publishing, LLC Five Case Street Saratoga Springs, NY 12866 tel: 518.581.2480 fax: 518.581.2487 SaratogaPublishing.com Simply Saratoga is brought to you by Saratoga Publishing, LLC. Saratoga Publishing shall make every effort to avoid errors and omissions but disclaims any responsibility should they occur. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means without prior written consent of the publisher Copyright (c) 2010, Saratoga Publishing, LLC
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holiday helpers in the kitchen
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A Holiday Favorite... brought to you by the children of our employees
ORNAMENTS WILL ENDURE AS FRAGRANT MEMENTOS FOR YEARS TO COME.
Ingredients: Four cups cinnamon Three cups applesauce One cup school glue
Tools: Large bowl Rolling pin Cookie cutters Several drinking straws Waxed paper Cooling rack Whole cloves, colored beads, puff paints (optional) In a large bowl, mix cinnamon and applesauce together until well blended. Next, make a well in the center of the mixture, and add the glue. Combine it all together with your hands. Kneed until smooth. The result is a spongy, soft, fragrant dough that is good to go. No taste-testing though! Divide the dough into manageable pieces, ready to roll out. Sprinkle cinnamon on the rolling board and pin as you would flour in any other cookie recipe. Have the kids roll the dough to a thick 1/2 to 3/4 inches. Next, cut out your favorite holiday shapes. In order to make a hole for hanging, push a drinking straw all the way through the top of the ornament, at least 1/2 inch from the edge. Do this before removing the dough from the cutter so your shape stays intact. Remove excess dough around the shapes, and carefully remove the shapes from the cutter. Roll the excess dough into a ball and roll out again. This dough is very forgiving, and can be rolled and rerolled several times. Let the ornaments dry for several days on a wire rack covered with waxed paper. Turn every day or so until they are dry. The ornaments will compress somewhat as they dry. Once the ornaments are completely dry, use puff paints (available in craft stores) to decorate, if desired. Remember, puff paints take another day to dry completely. Tie ribbon or string through the holes to hang. Don't forget to put the date and the child's name on the back with a permanent marker so you won't forget who made what and when.
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Foodfor Thought The Cock ‘n Bull:
Nowhere Better to Come in From the Cold By Helen Susan Edelman Photos by ©stockstudiosphotography.com
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One winter when the temperature dropped below 25 degrees and the electricity went out in Galway, Rick Sleeper stoked up the fireplaces at The Cock ‘n Bull and welcomed the neighbors to curl up in blankets there overnight. “It’s part of being in the community,” says Sleeper. “Some nights we’re mobbed, some nights we’re sparse, but the crowd always has a unique character. We have regulars and we have people passing through, and we like to make sure everybody is happy.” The customer-is-always-right philosophy is fruitful. In addition to having earned a reputation for palate-pleasing meals, The Cock ‘n Bull enjoys universal raves for gracious staff like Lucy Cormack, who has been a waitress and scheduler there for eight years. A teacher who came for the summer and “stayed for the atmosphere,” Cormack says, “Those of us who work here love it for the customers. We like to make things special for them. Our hands are not tied – Rick tells us to please even the fussy ones. That’s why we have a regular clientele. It’s the camaraderie. We know what they like, we know where they want to sit. We take care of them.” Is that any way to run a restaurant? Apparently so,
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“The essence of The Cock ‘n Bull is that if everybody does their job right, the building will take care of us. It’s karma.”
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because Sleeper – who has owned the place since 1995 – says business is thriving, (up 12 percent last summer), even though it’s “centrally located in the middle of nowhere.” Now, he’s entering the busiest season, between Thanksgiving and New Year’s Eve, when the 90+ seats are filled most nights. The convivial eatery draws diners from Saratoga Springs, Amsterdam, Johnstown, Scotia (where he lives), Schenectady, Clifton Park and, of course, Galway. Built in 1852, the restaurant occupies what was once the main building of a dairy farm that operated for over a century. Eventually, the property – including the abandoned barn -- came into the hands of Bill Truesdale, who sold it to Don Staber to renovate as a restaurant. The dining establishment opened for business in 1976 and Staber was the sole owner until Sleeper took over. Don’s nephew, Mike Staber, started work at The Cock ‘n Bull on Christmas Day in ’76 as a dishwasher. Today, he is the chef -- innovative, self-taught and committed to using local produce, when possible and to diner satisfaction. The rustic historic property shows well in every season, with the restaurant the centerpiece of five rural acres that preen in spring, flower in summer, dazzle in fall and rest in winter. The site is a favorite for brides, who like to marry under the maples. In addition to serving
the public at large and private parties, Sleeper also accommodates the Galway Little Theater, the Lions Club, local booster clubs and Wednesday night live music jams. He even has moved tables out of the way so his daughter’s soccer team could practice indoors (followed by dad-made pizza). The uses of the space are inventive and sometimes casual, but don’t detract from the natural, gleaming, rich wood romance of the postand-beam interior hung with antique farm and carpentry tools and decorated with old baskets, bottles and folk art. The adaptable space offers open areas for gathering, nooks on three levels for intimate dining and a relaxed tavern area for informal getting together. The captivating, low-lit barn magically balances the spaciousness of a storeys-high ceiling with the coziness of familiar territory – both splendid and friendly. Established as a steak house, The Cock ‘n Bull has “evolved, as people’s eating habits have changed,” Sleeper notes. The menu, which still features traditional meats -- and is known for its pork chops, prime rib, filet mignon, Delmonico and sliced sirloin -- also offers shrimp, scallops, salmon, crab and lobster on its regular menu. Appetizers and soups are posted on black-
boards because they change every day, depending on what’s fresh at the market. Also available is a lighter fare bar menu with soups and salads, munchies and gourmet pizza specials. Portions are generous, and dinner includes a salad, vegetable and rice or potatoes. There’s a lovely, versatile wine list and plenty of beer on tap, including Parkis Mills Ale, custom made for the Cock ‘n Bull by Davidson Bros. Brewery in Glens Falls. Prices for entrées are fair – grilled Key West chicken is $17, sliced sirloin is $25, crusted salmon or scallops parmesan are $24 – and value is excellent. Desserts are not for calorie counters, but it’s hard to resist the fresh-baked pie from Smith’s Orchard Pie Shop in nearby Charlton. “I never thought I’d be interested in the restaurant business,” says the former technical director for WRGB and CBS Sports who also had gigs for NBC and ESPN, “but I love it. I grew up down the street and used to pass by here on the way to school, chasing squirrels. My parents still live about a mile away. I made the decision to buy after spending 10 weeks in Norway covering the 1994 Olympics. I didn’t want to
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be halfway across the world on my daughter’s birthday any more.” Indeed, when he’s not talking about the food business, Sleeper’s conversation is infused with stories about family: his wife, Diane, a human resources professional for New York State, whom he credits with keeping him going, good times and bad; and daughters Karen and Megan, about whom he speaks with pride and devotion. Though Sleeper works seven days most weeks, he always makes time for the important stuff, like being a soccer coach or taking his wife out to lunch at Maestro’s in Saratoga Springs.
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People assume his life is glamorous, says Sleeper, “but heck, I don’t spend my time drinking champagne; I have to clean the kitchen. The essence of The Cock ‘n Bull is that if everybody does their job right, the building will take care of us. It’s karma.” The Cock ‘n Bull Restaurant The Cock ‘n Bull is easy to find on Parkis Mills Road off Sacandaga Road (Rte. 147), easily accessible from Rte. 29, about 20 minutes west of Saratoga Springs. 5342 Parkis Mills Rd, Galway, NY 12074 518-882-6962 Info@TheCocknBull.com www.thecocknbull.com
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B ttle N tes By Patricia Novo Photos by Mark Bolles Here we are again! It seems that the cooler temps and roaring fireplaces just got here and now it is time (gasp!) to start thinking about the Holidays. Which new recipes to thrust on unsuspecting relatives…to brine or not to brine…and most importantly, which wines to serve with all of your Holiday meals so that all your guests are thrilled (or at the very least, placated for the moment). For many, like my husband, Thanksgiving is the single most anticipated Holiday of the year. However, it is also often the most challenging. We all have that Norman Rockwell image in our minds of the perfect roast turkey being presented to a bevy of wondrous onlookers. Talk about pressure! I can assure you though, that one thing you will not have to stress about is which wines to serve with all of your Holiday meals….whether your menu consists of traditional turkey with all the trimmings, brisket for Hanukkah, or The Feast of the Seven Fishes. I’ve included some guidelines that you may follow with confidence, as well as a few off-the-beaten-path pairings to try if you dare… The most important thing to remember here is to just have fun! It is the Holidays, after all! As far as the Turkey Day table goes, well, let’s just say that the variety of flavors and textures often leaves people downright confused as to which wine to pour. In addition, you may have guests who prefer a slightly sweeter wine, as well as guests who insist on D-R-Y and R-E-D. What to do? Pour one white and one red….leave them on the table and let your friends and family choose the one they prefer. Which white? I say Riesling. It is found in a variety of styles…from bone dry to slightly sweet to quite sweet and it is 18 | Simply Saratoga
Perfect Pairings for your Holiday Table… one of the ‘food friendliest’ whites. Lamoreaux Landing from the Finger Lakes offers two excellent options…one drier and one with slight sweetness. They are delicious year in and year out and will pair wonderfully with turkey. Rieslings from the Mosel in Germany are counted among my personal favorites. Look for the word Kabinett on the label for a slightly drier style…these work best with food, in my opinion. For red? Many say that Zinfandel is a good choice…American Holiday…American grape (well, sort of). And Zin is a fun choice, as its juicy red and blackberry flavors make a surprisingly nice match with turkey. However, some Zins are so high in alcohol that Uncle Frank may be tipsy by the time the main course arrives! Instead, I turn to the food-friendliest red. And that is Pinot Noir. Supple and elegant…filled with fruits and spices…not typically so high in alcohol that it overwhelms. It simply caresses the palate and will pair particularly well with the cranberry sauce! This being said…feel free to experiment with some of your favorites! Traditionally, the Hanukkah table features latkes in some form with appropriate garnishes, as well as brisket. Again, choose a white and a red to complement these dishes and allow your diners to choose their favorite. Sparkling wine or Champagne is always a fun choice, especially with anything fried, as the zip and acidity of the bubble will cut through and complement the crunchy latkes. It’s also festive and you’ve got loads of options, as really good sparkling is crafted pretty much everywhere, from true Champagne to Spain’s Cava to some delicious options from California. Another fun white option would be a Gruner Veltliner from Austria (Gru-V for short). For the red, the sky is pretty much the limit, as tons of different reds will complement a brisket nicely. I particularly enjoy a Cotes du
Rhone with brisket, but many full-bodied reds will work. In this case, you really can drink whatever you enjoy. The Feast of the Seven Fishes, celebrated on Christmas Eve, is believed to have originated in Southern Italy. Today it is an entirely Italian-American tradition that is comprised of seven (or more) different seafood preparations. Of course, each family has their own particular favorites, but most include salt cod, smelts, calamari, shrimp, clams and a variety of other fish and seafood. These dishes are super easy to match with wine and why not go Italian? Of course, many Italian families enjoy making their own wine to serve with this very special meal. But here are a few suggestions that will pair beautifully. Prosecco! This delicious Italian sparkler has enjoyed quite the resurgence in popularity. It will pair wonderfully with any fried dish, like fried calamari, shrimp and scallops. Other beautiful native whites that are seafood’s best friends are Vermentino and Verdicchio. These pair beautifully with most white fish preparations and are refreshing - with subtle notes of herbs and a nice snap of acidity. An intriguing red that you may want to seek out is Gaglioppo. Its lighter body and subtle notes of strawberry and spice make this Italian red a winner with virtually any dish. There - wasn’t that simple? Space and time preclude me from including Christmas pairings, as it seems that every family serves something different. However, the guidelines above should get you pointed in the right direction. Need more help? Well, stop in and see us! Chatting about food and wine is truly our passion! Happy Holidays to All!
Patricia Novo is the owner of Crush & Cask Wine and Spirits at 170 South Broadway in Saratoga Springs. She holds an Associate Degree in Culinary Arts from SCCC and also serves on their Advisory Board. Patricia also has certification in Wine and Spirits from the WSET, as well as an Aficionado of Wine Certification from the Robert Parker and Kevin Zraly Wine Program.
to Remember by Yael Goldman Photo by Mark Bolles
This holiday season we suggest creating the holiday cheer you look forward to year-round by making your own wreath. A hand-made holiday wreath is a personal symbol of tradition, a cheerful token of celebrations past and memories in the making. Taste and tradition differ from family to family, elements and ornaments vary between regions and cultures, and no two wreaths are ever alike. Whether you create an evergreen garland, pine-cone ring or dried flower arrangement, hang elegant ribbons, traditional tassels or outlandish designs, your holiday wreath signifies the season as you like it. So take this step-by-step guide as a brief introduction, or an inspiration for your own signature decoration, and let your creativity and sentiment take charge. Remember, turning an ornament into an experience is purely about enjoyment and fun: the process is what matters most!
uzanne Balet-Haight’s family history of horticulture and passion for working the land makes her holiday wreaths ripe with tradition. Owner and operator of Balet Flowers & Design, Suzanne grows and puts together each arrangement, bouquet and wreath with her own two hands – and that’s just the added touch she strives to provide. With a fully-operational greenhouse right in her backyard, she is able to home-grow all the ingredients for her impeccable holiday wreaths. From the grapevine base to the ornamental touches, Balet’s wreaths emphasize the value in growing and supporting local horticulture. “It’s so gratifying to be able to farm the land; it’s almost a privilege that we can grow everything we use,” she said. “Farming is in my genes; that’s where the love of the land comes from. I just always want to be farming in some way,” Balet said. This connection to the land is evident in her signature wreath; it is simple, yet elegant, and brings together a wonderful bouquet of local flora. Always a “more colorful” holiday bouquet, florescent yellows and maroons peep through Balet’s lady-like hydrangea platform in “wonderful, and wonderfully unique, ways.” Starting with a handmade grapevine base, the local designer gathers hydrangea and clamps them all the way around. The finishing touch is a delicate spray – bright bunches of amaranthus and marigold, married by an ornamental grass bow. She teaches a wreath-making course through the Saratoga Springs Center for Continuing Education, and was happy to provide a step-bystep guide for you to reproduce her fabulous creation at home. 20 | Simply Saratoga
F irst, you’ll need the right supplies: a grapevine base (which can be purchased or easily made yourself), an abundance of half-dried hydrangea (for a fuller wreath, you’ll want to use hydrangeas that are “bigger headed,” and smaller samples of the pompom-like flower for a more delicate frame), colorful flowers that are “dryable,” and 22 or 24 gauge wire.
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Sara of Saratoga Springs
Aunt Florence's Date Nut Bread
Balet recommends starting off with her most basic pattern, using only hydrangea to fatten the base and adding bright colored ornaments only after the wreath is formed.
We make this every Thanksgiving and Christmas and my family loves it! INGREDIENTS: 1lb. dates cut up 2 1⁄2 tsp. baking soda 11⁄2 cup boiling water 3 3⁄4 cup flour 2 1⁄2 tsp. vanilla 5 Tbsp. butter 2 1⁄2 cups sugar 3 eggs 11⁄4 tsp. salt 1 cup chopped nuts. DIRECTIONS: Mix dates, butter, baking soda, and sugar with boiling water; set aside to cool. Add eggs, flour, salt, vanilla, and chopped nuts. Mix well and pour into 2 loaf pans. Bake at 350 for 1 hour.
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o begin, grab small, manageable hydrangea bunches one at a time and fix them to the front of the grapevine base using a continuous strand of wire. The goal is to create a sturdy connection between the flowers and the hard vine without causing damage to the hydrangea by wrapping the wire around the center of the bunch just once and just tight enough to make it stay. If the wire is too tight, the hydrangea will crumble. Going all the way around the base in this same fashion, continue attaching the hydrangea with an overlap to conceal any exposed wire. The flower’s stem may stick out, depending on how short it was cut. This can add flair or be trimmed after the circle is complete – it’s simply a matter of taste. Once the hydrangea is fixed all the way around the base, step back and determine, aesthetically, which focal points best represent the top and bottom of the wreath when it’s hung. Then flip it over and fasten a wire loop to the back of the decoration
At this point your basic hydrangea design is complete; you can keep it simple and hang the wreath in its purist form, or continue the project by adding colorful elements throughout or with a single ornamental spray.
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Placing splashes of color throughout the hydrangea garland seems to be the simplest method of complimenting a wreathâ€™s design. Just pick your elements and stick them through the already secured wire and base at varying points around the circumference You can use natural elements such as dried flowers, pine cones and ornamental grass, or add any other kind of decoration like a bow or sparkly silk floret.
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where the grapevine is still exposed. A spray is essentially a miniature bouquet that can be fastened to the hydrangea wreath much like a bow and can be made up of “whatever you like.” For the purpose of her demonstration, Balet created a basic spray using ornamental grass, amaranthus, globe amaranthus and marigolds. Here’s how she did it: Starting with the grass as a kind of backing, or base, for the spray, loop and gather the green leaves for a “bow effect,” saving the brown wisps for a finishing touch before placing the mix of bright flowers at the heart of your design. You can add length and texture to your spray by using the leftover brown wisps to offset your leafy loops. Pinching the small bouquet at its center, wrap and twist a lengthy strand of wire around the spray to hold it firmly and use the excess wire to add it into the wreath. Don’t worry if wire is visible at the center of the spray; simply cover it with a small hydrangea head, secured in the same fashion as the original bunches fixed to your base.
It’s surprising how a small spray can bring such a personal touch and subtle flair to the simple hydrangea garland. When putting together your own holiday wreath, there’s no limit to what you can do. Once you’ve tackled the “spray,” you can find ways to integrate the same concept into new, more complex designs. For a more intricate wreath, Balet uses a repetition of the same basic spray all the way around her grapevine base. Instead of tying the bouquets individually, the trick is using a continuous strand of wire, wrapping it at the center of the spray and around the base as you work your way around. You can use this method to create any number of simple or complex patterns; it’s all about trial and error and practice. Start with Balet’s hydrangea decoration and work your way to the more technical designs. Wreath-making is as involved and intricate as you make it. For more information about Suzanne Balet-Haight’s hydrangea wreaths, visit www.baletflowers.com or call (518) 584-8555.
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If you don’t have the time or patience to hand-make your own holiday wreath, a custom designed decoration is certainly an appealing alternative. Rena Zeppetelli, owner of Rena’s Fine Flowers on Beekman Street in Saratoga Springs, is known for her ability to turn holiday tradition into works of art. She finds inspiration from the holidays, gathering all the scents of the season, and from the materials she works with – whether she finds them in her garden, during a walk in the woods with her dog or purchases them from a wholesaler. Specializing in custom wreath-making, Rena’s clients simply tell her what look they’re going for, where they plan on hanging their wreath, and she will bring it to life using fine flowers, fresh cut greens and local accents. Rena’s wreaths are known for their classic features that incorporate artistic and unique touches. Traditional materials mix with obscure and surprising elements to create a collision of textures sure to heighten the senses. “I love working with texture, so starting with a great base is the most important thing,” she said. “A variety of textures make a wreath beautiful and lush in my mind. It make it different and stands out in any space.”
To have Rena design your holiday wreath, call (518) 584-3470 or visit www.renasfineflowers.com. 26 | Simply Saratoga
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Etiquette School by Daniel Schechtman Pictures by Mark Bolles
We’ve all heard it said at one point or another – “Chivalry is dead,” with the implication being that good form, manners and proper etiquette are just as antiquated and forgotten in the 21st century. But there are those who would argue the opposite, that not only are civility and protocol alive and well, they in fact have never left, never lost their relevance or importance simply because the times have changed. “[Good manners] are like the oil on a well-working machine.
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It helps everything run smoothly,” Lorna Dupouy said, who runs the Etiquette School of New York in Saratoga Springs. “People interact better with one another, and when you approach life where you are concerned with how your neighbor is doing, how you are going to present something to them and make sure that everyone is always at ease and calm, then that is the most successful way to be.”
For Dupouy, it all comes down to that timeless, golden rule: to treat others as you yourself would like to be treated. For six years she has tried to pass this and other lessons on etiquette along, offering classes to everyone from young children to business professionals on a wide range of topics from her beautiful home in Greenfield Center, where she runs her etiquette school. Dupouy has been up and running with her school since 2004. She brought together her long-time experience working for the Marine Corps, her time as a classroom teacher in California and her training at the American School of Protocol to form the basis for the classes she teaches on etiquette. “I had been in the Marine Corps and had worked for several Generals and the Secretary of the Navy at the Pentagon, so I had a background in protocol,” Dupouy said. “After I got out of the Marine Corps I married my husband, who is a career naval officer. Everybody thinks that the captain’s wife just knows the answer to all these social things in life. So I started reading books so I would know what I was doing.” In the classroom as a high school philosophy and history teacher in Temecula, California, Dupouy began to take what she had learned during her time with the Marines and incorporate those lessons into her classroom lectures. It seems like an uphill battle – telling adolescent boys to pull up their pants to the proper height, or forbidding girls from applying make-
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up while sitting in class. Such trends and attitudes have become so common and accepted in youth culture that to rail against them would seem fruitless. But Dupouy pushed forward, discovering that the path to success lay in her delivery. “After a while, I tried to make it really, really interesting by giving them these odd facts on why different [etiquette standards] came about, and the kids really liked it and they wanted to know more,” Dupouy said. “I found from observing that if you tell them why we do these particular things that we do, then they’re really into it because they like to be treated nicely, and they like to treat one another nicely. But if you say to do something because I told you so, that of course doesn’t work for any of us.” After her husband retired in 2003, Dupouy and her family moved to the Saratoga region where she said she began trying to figure out what she wanted to do with the second half of her life. She traveled down to Atlanta, where she met Peggy Newfield, owner of the American School of Protocol. She enrolled in Newfield’s program, and after ten days of intensive training, Dupouy was ready to begin her own etiquette school back in upstate New York. The types of lessons and classes Dupouy teaches differ greatly depending on the type and age of the students attending her classes. Classes for toddlers, grade school and middle school students will be much different than classes for high school students or adults. But generally, each class runs for one hour, and will meet for up to six weeks. For the first twenty minutes, Dupouy goes over general etiquette skills, helping to build a solid foundation for her students. Then the class moves into Dupouy’s formal dining room, where the focus turns to table etiquette – how to use the utensils properly, how to eat politely, and how to make sure your guest feels comfortable and stimulated throughout the meal. “I tell my students to have at least ten acceptable questions ready to ask their guests to help make them feel comfortable during the meal,” Dupouy said. “An example that comes to mind is
Chris of Ballston Lake
Brie en Croute with Raspberry “This is the quickie version that is guaranteed to wow any guest!” Top one sheet of frozen puff pastry with a wheel of rindless Brie, then about a 1⁄2 cup of good quality raspberry preserves, pull up the edges and twist to look like a bundle, brush with beaten egg and bake at 375 till golden brown (about 20 – 25 minutes); serve with buttery crackers.
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that in the United States, we are the only people that ask other people when you meet them, ‘So what do you do for a living?’ That is not done anywhere else. People want to know about the essence of the person, not the job they do. So when the students come here, we discuss what kind of questions you can ask someone that will show that you’re interested in them and that they’ll be comfortable answering.” Questions such as, “What is the best book that you have most recently read?” Dupouy suggested. “It might be a book about dogs, and then from that point you can find that the person is an animal lover. As you go along asking these questions, there’s more steps and more opportunities for connections, and then everybody thinks that you’re the most interesting person in the world for wanting to know more about them.” For the final exam, Dupouy takes her students out to one of Saratoga’s many elegant restaurants, where they must negotiate a five course meal while entertaining special guests, such as important business people, VIPs, and occasionally even the mayor himself. “Once you have improved yourself, you’re going to find that people are going to be friendlier towards you because they see that you’ve taken the time to be caring and understanding towards them. They notice it in the way you ask a question, or when you look them in the eye, or when you actually slow up to hear what they have to say. People learn that they can count on you, so that’s very valuable,” Dupouy said.
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“[Good manners] are like the oil on a well-working machine. It helps everything run smoothly,” With the holidays fast approaching and Thanksgiving less then a week away, many may be worrying about their own table and dinner arrangements as family members gather together for the special day. For those looking for some advice, Dupouy has just a few simple and helpful pointers to get things started. First, Dupouy said that it’s helpful to think of the table as horizontal artwork, much like you would look at the walls in your dining rooms adorned with paintings or pictures as vertical art. The goal is to make everything as nice as you can, adding beautiful and festive touches that complement the occasion. “People delight in [these touches] because we don’t take a lot of time these days to use a cloth napkin, or to drink out of a special water glass,” Dupouy said. 32 | Simply Saratoga
Another simple measure to take is to plan in advance where you would like your guests to sit. “Sometimes a lot of people like to have the grownups at the table and the children at another table, and it’s a little more relaxed, and you feel wonderful when you’ve become old enough that you’ve graduated from the kiddy table to the grownup table. And that’s perfect, that’s great,” Dupouy said. But for those who would like to mix the children in with the adults at the main table, Dupouy recommended staggering the children along with the adults, making sure to place the ones who need the most care and supervision next to the person who is best able to provide such attention. To learn more about Lorna Dupouy and the Etiquette School of New York in Saratoga Springs, you may visit her website at www.etiquetteschoolofnewyork.com, where you may also sign up for classes. Dupouy is experienced in a variety of situations, well versed in protocol and etiquette, so don’t hesitate to ask for a class that is tailored to your specific needs and desires. You may also reach her by phone at (518) 893-0066. Simply Saratoga | 33
Twin Miracles by Daniel Schechtman Photos by Sharon Castro Eighteen weeks into their pregnancy with twins, Eugene and Jessica Bizzarro, only just married the year before, received the kind of news that every expecting parent prays they never have to hear: something was wrong with their babies. Jessica had been on the lookout for any abnormalities the moment she heard she was having twins, spending hours of time researching various conditions that could complicate the birth. While researching, she came across something known as twin-totwin transfusion syndrome, a rare disease specific to identical twins sharing one placenta. At the time, even before doctors diagnosed the children as having twin-to-twin transfusion syndrome, Jessica said she was shaken by her discovery. “I had been doing research on what possible things could happen [with identical twins], so we were horrified when we first found out,” Jessica said. At eighteen weeks pregnant when Jessica and her husband, Eugene, learned that their babies were, in fact, afflicted with this syndrome, their fears grew exponentially. “We were just shocked. It was so scary because we didn’t know what was going to happen. It was crazy,” Jessica said. “I mean, it’s your baby, you know? You just don’t know what’s going to happen when you first hear something like that,” Eugene added.
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“It was beautiful. I’ve never seen anything like that ever in my life... it was incredible.”
Twin-to-twin transfusion syndrome is, as far as doctors can tell, a completely random event. It is not a genetic disease, there are no contributing factors, no one parent having twins is at a higher risk than the other – it all comes down to timing, when the fertilized egg first splits and begins to develop. Although accurate statistics are hard to gather, it is estimated that only one in every 1000 births are at risk for twin-to-twin transfusion. What happens with twin-to-twin transfusion, and what happened to the developing Bizzarro twins, is that the two fetuses, who shared one placenta, are connected by a series of veins and arteries, passing blood back and forth from one to the other. “Basically, if one baby passes, what happens is the baby will clot up, and then the blood will go backwards into the other baby, and you have a 95 percent chance that the baby will end up with 95 percent brain damage. So it’s really dangerous. Within one to two days, it can go from normal babies to a baby mortality,” Eugene said. “Years ago, there was absolutely no
“Eugene – owner of Eugenio’s Café Gelato on 458 Broadway in Saratoga Springs, enjoys a fall day out with his family at the pumpkin patch.”
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way they could do the surgery. People would carry to full term, or they wouldn’t make it to full term and they’d lose the babies.” “It’s like a 99 percent chance of mortality without help,” Jessica said. Almost overnight, the couple became experts on the condition. They spoke with countless doctors and surgeons from around the country, experts at the top of their field trying to find a way to save their children. Thankfully, there seemed to be a solution to their problem. The Children’s Hospital of Philadelphia (CHOPS) had been performing surgery for fetuses with twin-to-twin transfusion syndrome for close to 12 years, pioneers in the field with success rates hovering around 98 percent. The Bizzarro’s knew they wanted the doctors and surgeons at CHOPS to perform their surgery, that they needed them if both their babies were to survive, but their insurance company wasn’t as easily convinced. “Our insurance company wanted the two of us to go down to [a hospital in] New York, where they had done only seven surgeries. We called down there, where they told us they had only been doing it for [less then a year],” Eugene said. Out of those seven surgeries, two of the cases were inoperable, and the hospital was unable to help. In one case both babies were lost, one other both babies were saved, and with the last three cases only one baby was saved while the other passed. Hardly the kind of reassuring statistics Eugene and Jessica were hoping for. “We were going back and forth with [the insurance company] all the time, and it was so frantic for us because our kids were going to die if we didn’t get this surgery done,” Jessica said. “It was a matter of time. I mean, the clock was ticking,” said Eugene. Thanks to the effort of doctors and hospital staff constantly calling the insurance company to plead on the behalf of the Bizzarros, the insurance company finally relented and allowed them to travel down to Philadelphia for the surgery at CHOPS. During this time, Jessica’s pregnancy looked, outwardly, to have developed at an unbelievable rate. In just one week she appeared to have gone from 18 weeks pregnant to suddenly ballooning to the size of a typical nine-month pregnancy, her body swelling as it rapidly filled with incredible amounts of amniotic fluid. “I filled up to the point where my ribs were pushing from inside out because of all the fluid,” Jessica said. “It was horrible. They ended up doing the greatest amniocentesis they’ve ever done. There was close to a liter and a half of fluid they took out, just from within a few days of me filling up.” While down at CHOPS, a team of doctors and surgeons helped to sever and cauterize 19 different connections between the fetuses (on average there are only 11 with twinto-twin transfusions), and by the end of the long and difficult Simply Saratoga | 37
process, the Bizzarros returned back to Saratoga, waiting anxiously for the day their twins would be born. On June 24, over two months before the twins were scheduled to arrive, Jessica went into labor. Jessica, who happened to be celebrating her own birthday on the 24th, had planned to birth the children all naturally, without the use of epidurals or a C-section. But the premature labor caught everyone off guard, putting her plans, and the babies’ health, in jeopardy once again. “They were so concerned because of the twin-to-twin, but Dr. Samuelson just said, ‘You know, while you’re here we’ll just do a physical exam and just check to see how far if any you’re dilated.’ So she checked her and she goes, ‘Oh my God, you’re one centimeter dilated!’” Eugene said. With time once again working against them, the hospital staff rushed to administer the first in a series of shots designed to develop the premature babies’ lungs. The second wave of shots could not be given until 24 hours later, and without the full round of treatment, the children would not survive. Labor continued for the rest of the day and night until finally, on the morning of June 25, with contractions only ten minutes apart, it was time to return to the hospital for the birth. “Within ten minutes of getting up and getting ready to go, she goes, ‘We’ve got to go now, the [contractions are] five minutes apart,” Eugene said. Eugene remembered that the doctors had told them that when it was time to deliver the babies, the facilities that they needed were at Albany Medical Center. But now with the surprise labor, an extra element of tension was added to their situation – would they be able to make it in time? “So she said to me, ‘Let’s just try,’” said Eugene. His wife exhausted and scared, Eugene helped her into the car and began the frantic drive down the Northway to Albany. Perhaps it was fate that intervened. Or, the simpler explana-
Mike of Ballston Lake
Jingle Bell Fudge Ingredients 2 C. butterscotch morsels 1 ⁄2 C. crunchy peanut butter 2 ⁄3 C. fat free sweetened condensed milk 1 ⁄2 C. chopped cashews Directions Cook until it forms a soft ball in a cup of cold water - pour into buttered pan – enjoy! “This recipe is from my first grade teacher, Miss Barney – one taste and you’ll know why we’ve kept it around all these years.” 38 | Simply Saratoga
tion, it was Eugene’s break-neck speeds that alarmed and stressed his laboring wife. But for one reason or another, the contractions slowed down, and together the Bizzarros arrived at the Albany hospital in time. The fight was far from over. Immediately nurses rushed in to administer the second round of shots to develop the babies’ lungs, a vital and important step to their survival. Another shot, this time of magnesium, was given to Jessica to slow the birth. As a side effect, the magnesium caused her body temperature to rise significantly, and at the end of June, the couple found themselves in a hospital room without a working air conditioner. The staggering heat made Jessica nearly delirious, the flowers on the wallpaper seemed to sway and move in her mind. Doctors rushed in and out, trying to convince the Bizzarros that a C-section was necessary, even though they had wanted a natural birth. And then finally, “As if the heavens opened up,” said Eugene, a new team of doctors and nurses arrived on the scene. A press of a button and the air-conditioning unit that was supposedly broken began pouring cool air into the room. The new doctor, Dr. Kiley, promised the couple that, barring any extreme circumstances, he could deliver the babies naturally. In a quiet moment the couple was left to themselves as they waited for the babies to arrive. Eugene watched over his sleeping wife, who through the sleeping pills and countless other drugs, dreamed she was giving birth to her children. “Suddenly, I realized it wasn’t a dream, so I woke up and I said, ‘I think my water just broke,’” said Jessica. Eugene left and returned with a nurse, who told the couple not to worry, the babies weren’t coming yet. The nurse helped his wife up to the bathroom, and standing in front of him, Eugene saw something he could hardly believe. “It was beautiful. I’ve never seen anything like that ever in my life,” he said. “I could see the baby hanging upside
down, with the sack over her head. And I could see my little girl, Gabriella’s eyes, moving back and forth, her hair waving around as if she was underwater. It was incredible.” *** Gabriella and Alessandra Bizzarro were born that day, June 25, 2010, identical twin girls that despite all of the obstacles put in their path, all of the trials and hardships their parents had been through, came into this world just two minutes apart, alive and mostly well. Alessandra suffered complications from a hole in her digestive system, but after seven extra weeks spent in the Neonatal Intensive-Care Unit, she too returned home with her family, the second in a pair of healthy, newborn twins. After everything they have been through, the Bizzarros said raising and taking care of the children, along with their twoyear-old son, Saverio, seems like a piece of cake. “It certainly helps you gain a bit of perspective,” Jessica said. “Before I used to worry if Saverio was playing on the dirty floor or something, but after everything else, that doesn’t seem like the worst thing that could happen anymore.” “I look at them now,” said Eugene, “and it gives me strength. Just looking at what two little premature babies were able to do, everything they overcame – they give me strength just looking at them.”
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Scenes of the Season Photos by ÂŠstockstudiosphotography.com
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Dan of Saratoga Lake
Snow over maui A pasta dish with a touch of the tropics, sprinkled with parmesan cheese Ingredients: 8 to 9 oz of uncooked fettuccini 2 skinless, boneless chicken breast halves – cubed 8 oz of mushrooms, sliced 4 or 5 slices of bacon – broken into bits 3 cloves garlic, minced 1 teaspoon fresh ginger, minced 1 mango – peeled, seeded and chopped (canned mangos will work as well) 1 cup heavy cream 4 oz of salted cashews salt and pepper to taste scallions – chopped – to taste 4 sprigs fresh parsley, for garnish grated parmesan cheese – to taste 3 tablespoons of olive oil - divided Directions: 1. Bring a large pot of water to a boil with tablespoon of olive oil. Add fettuccini pasta, cook until almost done and drain. 2. In a frying pan, cook strips of bacon until crispy (but not burnt). Remove from pan and, when cooled, break bacon into smaller bits. Set aside. 3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place chicken in skillet and cook for 10 minutes, or until juices run clear. Remove from heat and set aside. 4. Heat the remaining olive oil in the skillet and cook the mango, garlic, ginger and mushrooms, and continue to cook and stir for 5 minutes, or until mango is soft. Add chopped scallions and cashews. Gradually mix the heavy cream into the skillet, and cook 5 minutes, until thickened. 5. Return the chicken and the bacon bits to the skillet. Stir in the partially cooked pasta, and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Sprinkle the cheese over the top, and garnish with parsley to serve.
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T Sue of Ballston Spa
2–4–6 Hard Candy “This nostalgic recipe originated with my maternal grandmother.” 2 Tbs. Butter 4 Tbs. Sugar 6 Tbs. Molasses Cook until it comes to a boil & forms a soft ball in a cup of cold water. Pour into a buttered pan to harden, refrigerate and crack into bite-size pieces when solid.
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Celebrating the Simple Art of Story Telling
Meghan D. Lemery, LCSW-R
Tradition: the handing down of statements, beliefs, legends, customs, information, etc., from generation to generation, esp. by word of mouth or by practice: a story that has come down to us by popular tradition. As we approach the holiday season, most of us begin to feel the pressure and stress creep into our minds. Our minds race with the never- ending list of tasks set before us… “Order the turkey, buy a new holiday sweater, clean the house for the relatives…” In the blink of an eye the stress and pressure of the holidays can steal any joy and peace of mind from truly enjoying the season. Instead of enjoying time with our families and loved ones, we can become consumed with the details and tasks at hand of creating a “perfect” holiday. This year, let’s get back to the simple truth of what the holidays are really about. Let’s take the pressure off ourselves and get back to the art of celebrating the traditions of the season. Traditions can be found in the recipe of your grandmother’s homemade applesauce, the ornament you made in kindergarten, the annual tour of neighborhood lights and decorations and perhaps my favorite tradition of all, the art of storytelling. Every year it was the same tradition. My three siblings and I would wait in anxious anticipation at the top of the staircase for my parents to give us the green light to race down the stairs and open our gifts. My father would light the fire while my mom made us hot chocolate with mounds of overflowing Cool Whip. As we waited for what seemed like hours, my father would yell up the stairs, “Sorry kids, Santa must have gotten lost…no presents here this year.” To which we would scream in protest that he let us see the evidence for ourselves. Once the fire was crackling that was our signal to invade the camp. Had we been able to parachute into the living room I am sure we would have. We would race down the staircase Chariots of Fire-style knocking and elbowing each other out of the way. As the runt of the litter I would beg my siblings to slow down and wait for me as we all screamed with glee and delight. Thus began the tradition, year after year, of how we celebrated Christmas morning together. Now as adult children with significant others and families of our own, each Christmas Eve we get together and recall these traditions and stories. Dad always tells the story of the year he descended the stairs at 2 am with handfuls of gifts to assemble for us by Christmas morning. In a haze of exhaustion he
stubbed his pinky toe on the banister and tumbled down the stairs yelling a slew of not-so-holiday spirited blessings. When he finally landed at the bottom in a crumpled heap my mother lovingly called down to him, “DID YOU BREAK ANY OF THE PRESENTS???” To which Dad replied, “I can’t feel my legs, but the Barbie Dream House is intact….” Now as adults, the grandchildren love to hear the silly stories of when Grandpa stubbed his toe or Great-Grandfather knocked the Christmas tree over and blamed it on the “draft.” A classic favorite is the year my brother “accidentally” dropped my new Cabbage Patch Kid into the toilet and traumatized me for days. (Good news, she made it through and although her hair was never the same, she lives on in a tomb in the basement.) Each year we take the time to remember and share these stories from generation to generation. This tradition of storytelling helps us remember the good times, laugh hysterically and makes us all feel more bonded together.
This year, as you prepare to celebrate the holiday season, take some time to remember tradition and recall the stories that have meaning and humor. Take the time to sit around the fire and pass along the stories of generations past. There is nothing more mesmerizing and bonding then sitting together as a family and sharing stories. If the memories of your holidays are filled with sadness and trauma, take time to create new traditions that are grounded in love and stability. Create new memories that are filled with joy and peace for you and your family. Begin new traditions that reflect the present and future, not your past. This holiday season turn off the television, phone, computer and radio. Tune into the presence of your loved ones and
reflect on the history and traditions of generations past. Get back to the simple truth of story telling and sharing traditions. Make this a holiday season filled with the simplicity that traditions bring into our hearts and homes. Wishing you a holiday season filled with simplicity and peace! Ms. Lemery is a psychotherapist practicing in Queensbury and Saratoga Springs. She can be reached at meghan firstname.lastname@example.org
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e r u s a e r T t e r c Se
ces s a l P ace e u q p Uni ative S re C &
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The 2009 renovation, by Bonacio Construction, opened up areas such as the living room to maximize light and space. The staircase was installed as part of this renovation – the vertical wooden beam was actually the corner of the original home when constructed in 2001.
We were given a tip that there was a wonderful estate in the Town of Greenfield that encompassed the concepts and spirit of both Unique Places and Creative Spaces – and we were given permission to take a tour and photos – but there was a catch. By Arthur Gonick Photos by ©stockstudiosphotography.com Simply Saratoga | 49
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The owner and his family are definitely interested in keeping their privacy, so we had to promise that we wouldn’t identify the exact location or name the owners, although we do share some anonymous quotes. We felt that there were so many special aspects of this property that we decided to agree to their terms in order to share these views with you. Approaching the home along a long, winding driveway you are struck by the magnificence of both the 5,700 square foot home and the peaceful countryside setting it sits upon. The home site is set up against a steep hill where very shortly a custom-built waterfall will soon be cascading down into a natural stream. This will be visible from all of the large windows that line the back of the house including the main living room and a large open kitchen. The original structure was built in 2001, but if you saw a photo of it you wouldn’t recognize it today in comparison to the complete remodeling that began in 2009. Every spot in this home has maximum “Wow” factor. Picking your favorite feature would be as hard as picking their favorite child for some. Throughout the property, there are five sources of woodburning flame, inside and outdoors: in the den, living room, gazebo, fire pit and of course the pizza oven. Maximum cozy: I’m surprised that they ever leave! Enjoy the views; it was a once-in-a-lifetime experience for us, which is what Unique Places and Creative Spaces is all about. Facing Page - Left The outdoor brick oven “just got going in the past two weeks” and was the centerpiece at the owners’ second birthday party for their daughter. The oven itself has a silkstone surface, granite sides and a copper top. Six different temperature probes ensure that your wood-fired pizza will be ready in about 90 seconds, and is versatile enough to pull off a future Thanksgiving dinner Facing Page - Right This gazebo area “might be my favorite room in the house.” The lastthird is cantilevered over a natural stream. The room is designed to replicate the feel of an Adirondack camp with Douglas fir wood, light fixtures constructed by a local blacksmith, and of course the fireplace. “When you are out there with the stream rolling and the fire roaring, life is good.”
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Yael of Saratoga Springs
Potato Latkes Traditional latkes, or potato pancakes, are delicious and easy to make. Here’s a simple recipe: Photo by Mark Bolles
Ingredients 1 pound potatoes 1 finely chopped yellow onion 1 large egg, lightly beaten 1 ⁄2 teaspoon salt 1 ⁄2 to 3⁄4 cup olive oil Pinch of pepper Pinch of garlic powder Applesauce Sour cream Directions Using a medium grain grater, grate potatoes into a medium-sized bowl. Once you have grated the full pound of potatoes, pour enough cold water into the bowl to saturate them. Let sit while you chop the onion, or for at least one minute. Drain the water from the bowl and add the onions. Then pour the potatoes and onions onto a clean dishtowel and squeeze out the remaining liquid. Place the potato-onion mixture back into the bowl and add the egg, salt, pepper and garlic powder, and stir. For the frying: take a heaping tablespoonful of the mixture and plop it into the hot oil. Use the back of the spoon to spread and flatten the blob into a petite pancake. Let it sit until the sides brown and then flip. You may have to fry the pancake more than once on each side to make sure it’s evenly cooked; a finished latke will be a crispy, dark-golden brown. The crispier the better! Remove the finished latkes from the hot oil and place them on top of a plate covered with a paper towel to absorb the excess oil. I like to let them sit for a while, frequently changing the paper towel to remove as much grease as possible, but some people like to serve latkes right from the pan. If you do decide to let the potato pancakes cool and de-grease, it’s a good idea to place them on a baking sheet and put them in the oven for about six minutes at 325 degrees, and they’ll be ready to eat. Serve the latkes with applesauce or sour cream as dips or toppings. 52 | Simply Saratoga
This tuscan door is modeled after a speakeasy in the prohibition era; it was meant to â€œsignify something special is insideâ€? and becomes an old world gateway that contrasts against the high-tech world you leave behind upon entering.
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Cherry wood exteriors and mahogany interiors keep over 1,000 cigars fresh. For that extra-special moment, there was no hesitation: “Padron – the 80th anniversary edition.”
With storage for over 1,300 bottles, any taste can be accommodated. Owner’s favorites? You can’t go wrong with a 2004 Sineann Pinot Noir from the Willamette Valley in Oregon or Don Melchor, a 2000 Chilean Cabernet from Concha y Toro. 54 | Simply Saratoga
Inspired by English gentlemenâ€™s clubs, the focus is on comfort in this classic sitting room. The Stickley Leopold sitting chairs encourage reflection and concentration on the roaring fire, a classic cigar and a good book â€“ or if you must, a large viewing screen.
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Let the Rec
e s s be their Teacher i on
Submitted by H. Michael Okby, Wealth Advisor
The current economic climate presents an ideal opportunity to teach your teens some key life lessons about money and investing. Talk about silver linings. Though of course we’d rather not have to deal with the many downsides of a recession, these times can serve as a valuable training ground. “The financial values you impart to your teenage children now can really resonate in this environment,” says Neale Godfrey, author of Money Doesn’t Grow on Trees: A Parent’s Guide to Raising Financially Responsible Children.* That said, consider these seven tips for boosting a teen’s financial literacy: • Get the investment ball rolling. Don’t let your son or daughter assume that investing is a bad idea, simply because he or she is coming of age during a time of recession. Discuss how investors who held on through short-term ups and downs have made money over the long run. (For example, stocks have had a positive return during every 20-year period since 1926.)** You might also encourage your child to discuss the roles of saving and investing in helping them reach their life goals. • Set up a family-style “company match.” Make your kids an offer: Encourage them to save a portion of their allowance, paycheck from a part-time job or gift money, and match it. For example, contribute 50 cents for every 56 | Simply Saratoga
dollar they put in a savings account or piggy bank. They’ll save more money as a result, while also getting a head start on the principle of an employer matching 401(k) contributions later in life. • Foster practical shopping skills. Take advantage of everyday opportunities to help your teens become savvy shoppers. When grocery shopping, make a list before you go to prevent impulse buying. Once there, take the opportunity to give a lesson on unit pricing and the cost differences between generics and brandname items. When shopping online, leverage the Internet’s search powers to show how several merchants may offer the same item for a wide range of prices. “They’ll quickly understand the importance of not simply grabbing the first thing they see,” notes Godfrey.
...teach your teens some key life lessons...
• Discuss needs vs. wants. Encourage your kids to sort out what they think they need from what’s truly essential—and to make choices accordingly. Before they buy something— or you buy it for them—make them consider how much they will use it, how long it will last and the motivation for purchasing it; is it a status symbol or a must-have of the month in their social circle? The process of establishing value in this manner is a key component of financial health. • Lead by example. Most importantly, kids pick up on your actions more than on your words. The upshot? All your encouragement (or tough talk) about the importance of living within your means and delaying gratification won’t mean much if you don’t “walk the talk” yourself,” says Godfrey. As an adult investor, you’ve likely learned the many long-term benefits of a relatively short-term malaise. And as we ease out of what can easily be called the worst such malaise of our lifetimes, you have a golden opportunity as a parent to teach your teenage children how to provide for the financial storms they’ll also encounter. Let us know how we can help you guide your family in making the most of these conversations. For More Information please contact: H. Michael Okby at (518) 583-5601.
• Give them a vote. If you’re planning a family vacation or making a major purchase, ask your teens to hunt online for the best deals, then present you with their findings. They’ll not only learn the practical lesson of how costly it can be to take a family vacation, buy a billiards table or * Neale S. Godfrey and Caroline Edwards, Money a home theater, but also gain a first-hand underDoesn’t Grow on Trees: A Parent’s Guide to Raising standing of how the household makes financial Financially Responsible Children. New York: Simon & decisions. Schuster, 1994. • Share some debt management techniques. ** Ibbotson Associates SBBI 2010 Classic Yearbook, Most financial firms won’t let children under Morningstar, Inc. Asset allocation and diversification do not assure a profit age 18 get their own credit card. But you can or protect against a loss in declining financial markets. Past show a teenager how you manage your credit performance is not indicative or a guarantee of future results. effectively—for example, by paying the bill in This article is published for general information purposes full each month. You might also consider adding only and is not an offer or solicitation to sell or buy any secuhim or her as an authorized card user. Doing this rities or commodities. provides experience in spending and managing Investments and services offered through credit card debt. Just be sure to establish Morgan Stanley Smith Barney LLC, member extremely clear rules about when, where and SIPC. how your teen can use the card.
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Do cto r’s No tes
Taking O n an Epid emic by Judy Carr, MS, RD, CD N,
Type 1 vs . Type 2
Type 1 diabetes usually strikes children and young adul ts, although it can occur at any age. Becaus duce insulin, pe e their bodies no ople with type 1 longer prodiabetes must ta 10 percent of th ke insulin to surviv ose with diabetes e. Only 5 to ha ve type 1, which or insulin-depen used to be calle dent diabetes. d juvenile
Diabetes is on the rise, with ne arly 24 million disease. Accord Americans now ing to a recent affected by the study, if curren nearly double t tr en ds continue, th over the next 25 at number will ye ar s. Here in Sarato ga County, abou t 7 percent of th betes. Many m e population al ore are at risk ready has dia, in part becaus ly you are to de e th e Type 2 diabetes, older you get th velop the diseas which used to be e more likee. In fact, natio over 60 have di known as nw ad id ult-onset or none, nearly one-fo abetes. in ur sulin dependent th of those Saratoga Hospi diabetes, is the most com tal is taking on mon form of th this epidemic w that focuses on e di se ase. It is generally treated ith a comprehen early diagnosi cise habits, as w with healthy diet sive program s and disease ell as with oral m Services are of an management. d exered ica fered at The Sa tio age, obesity, fam ns or insulin. Ri Diabetes Educat ratoga Center fo sk factors include ily history of diab include the follo io n r En et older do es, history of ge crinology and D wing: glucose toleranc stational diabetes iabetes and e, physical inac • Medical nutr , im tiv paired ity and race/eth African America ition therapy nicity. It is more ns, Latinos, Na • Diabetes se common in tive Americans, Islanders. In the lf-managemen and Asian Amer t education past, type 2 diab • Intensive in icans/Pacific etes occurred pr it has become m sulin therapy an im arily in older pa ore common am d insulin pump • Pre-pregnanc tients. Now ong children an therapy the rise in obesity y managemen d teenagers, mai t and managem rates. nl gestational diab y because of ent of etes • Continuous glucose monito ring • Free suppor t groups • Free comm unity educatio n programs For more inform ation about th ese services, pl CDN, CDE, Diabe ease call Judy tes Program Co Carr, MS, RD, You shou ordinator, at (5 18) 886-5867. ld f or diabet be screened Judy Carr is a Ce es if you: rtified Diabete • Are 40 or olde s Educator and Diabetes Prog r Re gistered Dietitia ram Coordina tor for Sarato • Have diabetes n. She is the Saratoga Center ga Hospital an in your family for Endocrinolog d the hospita • Are a member of y and Diabetes. l’s an ethnic group that’s at high ris (African America k for diabetes n, Asian, Hispan ic, Native American) • Had gestatio nal diabetes or gave birth to a more than 9 po baby who weigh unds ed • Have high bl ood pressure • Have high ch olesterol or trigl yceride levels • Are overweigh t • Have a histor y of borderline diabetes
Who Shou Screened ld Be
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Preparing Photos by Mark Bolles
Provided by Jeff Baker, Owner and Executive Chef Winslow’s Restaurant 801 Saratoga Road (Route 9) Wilton, NY 12831 (518) 584-2489 Preparing your holiday bird is easy when you enlist the aid of an expert. Since 1948, the name Winslow’s Restaurant has been synonymous with the best turkey preparation in the region. Chef Jeff Baker gave us some insight into his techniques: The way we prepare Turkey is to start the day before. I regularly prepare 38 pound birds, but for the home lets say 22 to 24 pounds would be perfect. This will fill the tummies of about 8 to10 hungry people and leave some left over for sandwiches the next day. Remove the neck and giblets from the cavity of your chosen fowl. Cut the wings at the joints. Place all in a 12-14 quart pot along with 3 rough-cut onions, 3 tablespoons of salt and 2 teaspoons of black pepper. Fill the pot with water and let simmer until the meat begins to easily separate from the bones. This should be roughly 4 to 5 hours, adding more water when necessary. Strain the broth and chill. Pick all the meat from the wings and giblets, rough chop and chill. Dice 3 loaves of bread, either white or French, into small cubes and let air dry overnight.
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The next day you begin with the preparation of your stuffing. Place half your broth on a burner and bring to a simmer. Add in your meat from the day before. Add 1 Tablespoon of butter, and 1/4 cup of Bells poultry seasoning, which I feel is simply the best for the job. Next, small-dice 2 medium onions and scatter over your dried and diced bread. Now mix this into your broth. Don’t add it all at once - just enough to make it fluffy and not soggy. (Of course, if you want to add chopped apples or chestnuts, you can do so now.) Time to stuff! Take a large spoon and fill the cavity of your bird with the stuffing mixture. You can take a small piece of foil and place it over the stuffed cavity, tucking it in so the stuffing stays in place. Now twist the legs together and tie with butcher’s twine tightly. Turn the turkey over and fill the neck cavity, place the foil over the stuffing, tuck it in and twist the neck skin and again tie tightly with butcher’s twine. Turn the turkey back over, breast side up.
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the Perfect Turkey
Preparing to Roast. I prefer a covered roaster. In my opinion, when the turkey is covered it helps to keep the moisture in the bird for a more juicy result. So place your bird in the bottom half of your roaster. Take one small onion, slice it thin and layer over the breast, sprinkle with salt and pepper and also slice half a stick of butter and layer that over the breast. Now take two sheets of foil and lightly cover your bird so it is not exposed. Take the remaining broth and pour most of it in the bottom of your roaster pan. Reserve some for thinning your gravy if necessary. Add some water as needed, so there are about 2 inches in the bottom of the roaster. In the cooking process, you will need to check on your turkey periodically and add more water as the turkey roasts, maintaining the same two inches throughout the entire process. Cover your roaster with the lid and place in a preheated oven, about 350 to 375 degrees. It will take approximately 4 1/2 hours but this depends on your oven, of course. You will know when it is done when the thermometer placed in the center of the breast reaches about 140 degrees. Another way to judge doneness is when the leg and thigh pull easily away from the carcass. When the turkey reaches this stage, remove the foil sheets and lid and let roast another 10 minutes or so, to ensure your skin is golden. Itâ€™s important to keep an eye on the turkey throughout this time.
You want to mix very thoroughly and add enough water to reach a slightly heavy pancake batter-like consistency. To make sure there are no lumps, use a mixer or blender if possible. Slowly add to your simmering broth while whisking at the same time until you reach the proper gravy texture. Strain and place back on the stove, season with salt and pepper. Generally, the darker your drippings the better your gravy will be. Get the least favorite family member to clean up the entire kitchen. Or visit us at Winslowâ€™s and weâ€™ll do it for you!
Gravy preparation. After removing your turkey from the oven, retrieve every bit of the drippings in the bottom of the roaster and strain into a pot. Also add in the rest of your broth. Bring this first to a boil, and then a simmer. Take 2 cups of flour and mix with cold water in a separate bowl.
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Save Date the
Schenectady Area Melodies of Christmas December 4-6 Proctor’s Theater, Schenectady. Featuring the Empire State Orchestra & Youth Choral. Featured guests this year include performances by The McKrells with special guest Sara Milonovich, Stefon Harris and Blackout, Randy Crafton and Amy Platt, and the Orlando School of Dance and much more! December 4 at 7 p.m., December 5 at 7 p.m., December 6 at 3 p.m. Tickets are $25. For more information please visit Proctors.org Homes for the Holidays House Tour December 4th and 5th. Four homes in the Capital Region will be festively decorated by four area floral designers for the holidays and will be open for tours between 10 a.m. and 4 p.m. Tickets may be purchased for $20 or $25 the day of the tour. For more information please call 518-370-1902 or visit jlschenectadysaratoga.org.
Breakfast with Santa Dec. 12 St. Clements Toys for Tots Toy Drive (8:30 AM - 8:00 PM) Through December 18th. Toys for Tots has reached out and assisted needy and deserving children all around the capital region for over 42 years. Without this wonderful program, children in our communities would not have the opportunity to celebrate the holidays the way they deserve to. New, unwrapped, non-violent toys, for girls and boys 0-12 years can be donated and dropped off in the Saratoga
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Leave Cookies out for Santa
Chrysler Jeep Dodge Show Room, 617 Maple Avenue, Saratoga Springs, NY 584-2121 Downtown Saratoga Christmas Tree Lighting Wednesday, December 1 Start Time: 7 pm The Annual Downtown Christmas Tree Lighting Ceremony is Wednesday, December 1, at 7 pm. Join Santa and Mrs. Claus for caroling, hot chocolate and cookies - fun for children of all ages! The 2010 Victorian Streetwalk Thursday, December 2 6 to 10 pm The 24th annual celebration in Downtown Saratoga Springs is an “open house” where the Downtown merchants invite you to view their Holiday displays and enjoy complimentary refreshments. Events throughout Downtown include music, magic, gingerbread house display, the Festival of Trees, choral groups, Victorian Costumes, Santa and Mrs. Claus and live reindeer. Over 40 venues with entertainment, all free and open to the public. Saratoga Springs Festival of Trees December 1st - 6th Saratoga Springs City Center, 522 Broadway, Saratoga Springs. The Festival transforms the City Center into a holiday wonderland. We’re noted in the region for our original, custom-crafted holiday décor – come early for the best selection! Decorated trees from 6’ to 2’ table top trees, centerpieces, wreaths and lots of other holiday goodies! Saturday is Family Day with Santa’s Workshop, and Breakfast and Sundaes with Santa (reservations required for breakfast and sundaes.) For more information please visit saratogafestivaloftrees.com. 5th Annual Saratoga Restaurant Week December 4th -10th Visit any one of the participating restaurants and enjoy an appetizer or salad, a dinner entree, and a dessert from a pre-set menu, all for only $18.19 plus tax and tip! The $9.09 lunch specials are
determined by the restaurants discretion. Enter a drawing to win restaurant gift certificates by filling out the Restaurant Week survey at the end of your dining experience! For list of participating restaurants please visit discoversaratoga.org/RestaurantWeek/. Ballston Spa Holiday Parade and Tree Lighting December 4th Downtown Ballston Spa. If you haven’t already done so, make “strolling the Village” a hometown holiday tradition, starting with the Ballston Spa Holiday Parade at 6:30 p.m. Holiday floats, musicians and carolers, animals, fire trucks and more. Santa himself officially lights the village Christmas Tree at Wiswall Park at approximately 7:45-8 pm. Shops and restaurants will be open throughout the evening with music, refreshments, demonstrations and displays as part of a special holiday-themed version of First Friday. Festival of Trees December 4th - 6th. St. Mary's School Gymnasium, Thompson Street, Ballston Spa Hours are 12-9 pm on Friday, 9 am-6 pm on Saturday and 9 am-3 pm on Sunday. Cost for admittance into the Festival is $2.00 per person with the proceeds from admittance going to the St. Mary’s youth group. 8th Annual Breakfast with Santa December 5th Festival of Trees at St. Mary's School The 8th Annual Breakfast with Santa and Mrs. Claus will take place from 8 am –noon at the Festival of Trees at St. Mary’s School. Cost is $5.00 and includes breakfast, treats for the kids and a chance to chat with Santa and Mrs. Claus. No reservations are needed. Saratoga Bridges Holiday Cocktail Party at The Lodge December 11th. From 6 to 9 p.m. Celebrate the Holidays with your family and friends while supporting Saratoga Bridges. Complementary wine & champagne¸ hors d'oeuvres¸ as well as great live entertainment from Lovin Life. Tickets are $55 per person or $100 per couple. For tickets please phone (518) 587-0723. A Christmas Carol December 11th -20th. Home Made Theater, 19 Roosevelt Dr. Saratoga Springs, In the Saratoga Spa State Park Charles Dickens’ classic tale of the penny-pinching Ebenezer Scrooge and the loving family of his hapless employee Bob Cratchet. One cold Christmas Eve three ghosts take Scrooge on a journey to show him the error of his ways by visiting his past, present and future. Ebenezer comes to know the meaning of kindness, charity, and goodwill. Ticket prices are $18 for adults and $12 for children 12 and younger. For tickets and more information please visit Homemadetheater.org or call (518) 587-4427. "A Highland Christmas" Annual Christmas Concert Excelsior Trombone Ensemble December 13 Bethesda Episcopal Church, 41 Washington Street, Saratoga Springs, NY 12866 "A Highland Christmas" Annual Christmas Concert begins at 4 p.m.
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Admission is free, however donations accepted and significantly contribute to the funding of this concert. For more information please call (518) 584-5980.
from the 8th grade chorus and the high school jazz band. Begins at 7:30 in the High School Auditorium. For more information please call (518) 884-7195.
Nacre Dance - Christmas Oratorio December 13 The Universal Preservation Hall, Saratoga Springs This historic work tells the story of the Nativity through modern dance. This rendition of the work focuses on feelings and emotions such as joy, compassion and friendship in this dance of rejoicing. Dancers move in wonderment and reverence and their hands are often clasped in prayer or raised in exultation. Sensitive portrayals of biblical figures and Bach’s passionate music combine to make this a moving and unforgettable experience. Show begins at 2 p.m. Tickets are $25 and $20 for students and seniors. For tickets and more information please visit universalpreservationhall.org or phone (518) 584-2627.
Celebrate the Holidays with Great Artists of Tomorrow
Library Concert: Harper Martha Gallagher and The Christmas Rose December 15th Saratoga Springs Public Library, 49 Henry Street, Saratoga Springs NY Free and open to the public beginning at 7 p.m. in the Community Room. Ballston Spa High School Winter Concert December 15 Featuring the High School Choral groups with guests
December 17 Canfield Casino, Saratoga Springs Three brand new "pocket" concertos by Juilliard composition students, from 7:30 to 9:30 p.m. Ticket prices are $49, $40, $25 for adults and $15 for students. Please visit albanysymphony.com for more information. A Saratoga Christmas with The McKrells
December 20th Home Made Theater, 19 Roosevelt Dr. Saratoga Springs, In the Saratoga Spa State Park Join us for an evening of Christmas favorites beginning at 7 p.m.. Tickets are $15 per person. Seating is General Admission. For more information, contact HMT at 587-4427 or email@example.com. First Night Saratoga December 31, 2010 Various venues in Saratoga A family-oriented New Year’s Eve celebration of the arts with over 40 venues of entertainment from 5 p.m. to Midnight. Purchase a button online, from one of our many button outlets during December, or at the event. This button is your ticket to all First Night performances and activities! Start your new year off on the right foot with the 5K run beginning and ending at Skidmore. (Registration required). For more information please visit saratoga-arts.org or call 518-584-4132.
Albany Area 12th Annual Capital Holiday Lights in the Park Washington Park, Albany Through January 2, 2011 Drive through a winter wonderland of lights along the weaving roadways of beautiful Washington Park. The Lakehouse at the end of the journey will feature crafts, refreshments and, before Christmas, Santa Claus! $15 per car; $25 per limousine or 15-passenger van and $75 per bus, with all proceeds benefiting the work of Albany PAL. Carriage rides through the Lights will be available Thursday through Sunday evenings. For reservations or more information about a carriage ride, call Albany PAL at 518-435-0392. Malta Ballet - "The Nutcracker" The Egg, Albany December 4th at 10:30 a.m. and 12:15 p.m. for the Short and “Suite” show. December 5th at 2:30 and 7:30 p.m. for the full length show.
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Area youth will delight you with their wide array of talents and grandiose costumes all bright and new. You will marvel over gymnasts who magically come alive as dolls and rats, and soldiers who tap dance with spectacular sounds. The Choir will sing joyous songs of the holiday season. Don't miss Joseph the magician as he mystifies you with his magic. Then watch the Silberhaus's tree grow before your very eyes and get ready to enter a world full of adventure and whimsy. You will witness ballerinas so eloquent, they will entice snowflakes to fall from the sky. Tickets for December 4th are $8.50 and are available through Malta Ballet by calling (518) 899-6664 Tickets for December 5th are $30.50 for adults, $25.50 for seniors and $16.50 for children 12 and under. Please phone 518-473-184 or (518) 899-6664 for tickets and more information. Albany Symphony Orchestra presents “The Magic of Christmas." December 5th and 6th Palace Theater, 19 Clinton Avenue, Albany Playing December 5 at 7:30 p.m. and December 6 at 3 p.m. Tickets are $25 for adults and $12 for children under 12. Winterfest 2009 December 19th Downtown Albany From 12 Noon to 5 p.m., downtown Albany is transformed into a magical celebration of fun with indoor and outdoor excitement including interactive games, music, live animals and a variety of familyfriendly performances. The Kid's Jingle Jog, Last Run 5K and fabulous fireworks will round out the day at 5 p.m. All events are free except for the Jingle Jog and Last Run, which have registration fees. Register at active.com For more information on the events of the day please visit albanyny.gov. Colonie Town Band--Free Holiday Concert December 21 Cohoes Music Hall 58 Remsen St Cohoes, NY 12047 The 50-member Colonie Town Band will perform a free holiday concert including holiday selections, classical pieces, and show tunes at 7p.m. For more information please call (518) 783-2760.
Glens Falls Area Adirondack Repertory Dance Theatre Presents ''The Night Before Christmas'' A Yueltide Gathering December 5th Charles R. Wood Theater, 207 Glen St. Glens Falls, NY
Yuletide Gathering, a local holiday tradition, is a unique, family-oriented event. The concert combines original choreography and live music with dance performances by students and professional guest artists, performing a musical enactment of the Clement C. Moore classic, “The Night Before Christmas.” Show times are 2 p.m and 7 p.m. Tickets prices range from $10 to $15. For more information please visit http://www.woodtheater.org The Adirondack Ballet Theater Presents "The Nutcracker" December 12 and 13 Charles R. Wood Theater, 207 Glen St. Glens Falls, NY December 12 at 2:30 and 7:30 p.m. and December 13 at 2:30 p.m. The Adirondack Ballet Theater presents its annual production of the timeless classic "The Nutcracker." Featuring nationally recognized professional artists as well as local student dancers. For tickets and more information please call (518) 874-0800 or visit http://www.woodtheater.org. Upstate Model Railroaders Holiday Train Show December 12 Glens Falls Civic Center Operating train layouts and vendors selling trains, model cars, buildings, and parts for all scales of model trains. From 10 a.m. to 4 p.m. Admission $4, with children 12 and younger free. For more information please visit upstatemodelrailroaders.com
Lake George Area Holiday in the Park- through December 31st. Six Flags Great Escape This holiday season, The Great Escape is transformed into a winter wonderland with themed shows, festive foods and thousands of twinkling lights. Santa's Workshop complete with elves and daily visits with Santa, daily tree lighting ceremony at our 60-foot Christmas Tree, family ice skating rink, strolling Victorian carolers, and kids Holiday karaoke in Jolly Tree Theatre. For more information please visit sixflags.com/greatEscape/. First Day in Lake George Polar Plunge Swim January 1, 2011 In 2010 just over 800 people entered the frigid waters of Lake George. Will you join us on January 1, 2011? Registration begins at 10:30 at Duffy’s Tavern. The Plunge happens at 2 p.m. Please visit lakegeorgewintercarnival.com for more information.
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