Skip to main content

Author: Kacie Cotter-Harrigan

Major Calvin W. Preston of Galway: Soldier & Hurricane Survivor

On the sunny morning of October 21, 1861 – to cheers from tens of thousands of citizens, with bands playing and the roar of cannons – Calvin W. Preston, Galway farmboy boarded a towboat-drawn barge at the Albany, NY docks with other soldiers of the Ellsworth Avengers regiment for the beginning of a dangerous and arduous journey that would lead to perhaps the most important battle of the Civil War: Gettysburg. 

Born on February 28, 1845, he was the fifth son of Dr. and Mrs. Calvin Preston.  The Prestons, originally from Antwerp, NY were attracted to Galway by family connections and the potential for a thriving medical practice. They settled on East St. in the 1830s where they built a six bedroom home and raised a large family.

Caught up in the furor over the death of Elmer Ellsworth, Mechanicville native, Abraham Lincoln confidant and the first Union soldier to be killed in the Civil war – at age 16 Calvin enlisted in the 44th New York State Volunteer Infantry Regiment, aka Ellsworth Avengers on September 2, 1861 as a drummer.  He was active in General George McCellan’s ill-fated Peninsula Campaign, a failed attempt to occupy Richmond, Va. – capital of the Confederacy.  At the campaign’s end he contracted dysentery, was sent home for the “Northern Cure” returning to his regiment in time to participate in the Battle of Gettysburg. In the aftermath he assisted in the care of the wounded and the seemingly endless task of burial of the dead.

Mustered out on October 11, 1864, he trained as a druggist and in 1866 joined his brother James, who had served in the Confederate Army, in Galveston, Texas.  Four years later James passed away under mysterious circumstances and shortly afterward Calvin married his widow. Calvin became a prominent citizen of Galveston operating a drug store at a location in the business district referred to as Preston Corner, was a high ranking member of the Free Masons and Texas Society- Sons of the American Revolution, and a member of the Texas Volunteer Guard with the position of Major and Inspector General.

On September 8, 1900 with no advance warning a hurricane passed through Galveston.  Looked upon initially as routine flooding in a city whose maximum elevation was 8 feet above normal high tide 8000 lives were lost; it remains the worst natural disaster in US history. 

Calvin responded heroically in the rescue of his family, wading home from his office as conditions worsened, managing to borrow a rowboat along the way.  Upon arrival he found them standing on the dining room table.  Crowding them into the boat he pushed it through shoulder deep water to the nearby Rosenberg School, a 3 story, massive stone and concrete structure, with wind gusting to over 100 MPH.

The night spent there was not a comfortable one as the level 4 hurricane buffeted the structure with wind gusts of up to 180 MPH and a storm tide of 15-20 feet.  To make matters worse a lightning strike caused the internal collapse of a chimney flue, resulting in deaths of people huddled below.

Disposal of bodies was an overwhelming task, a description better left to other historical accounts. The effort to rebuild Galveston after the storm took several years and included the construction of a 17 foot high seawall to prevent future storm related disasters. 

For Calvin the aftermath was too much to bear, the memory of similar carnage and loss of life at Gettysburg still clear in his mind.  Two of his brothers – William and Platt – wealthy mill owners in Waitsburg, Washington invited him and his family to move there, providing him with a job in one of their businesses.  He again prospered and was elected mayor of the city.  His untimely death came 5 years later due to pleurisy.

Well liked and respected, the homage to him at the funeral service concluded with the words of William Shakespeare:

His life was gentle and the elements so mixed in him that nature might stand up and say to all the world, “this was a man.”

Cross Country Girls Rank #1 in U.S.

SARATOGA SPRINGS —Throughout the United States, cross-country competitions look very different this year, but the Saratoga Springs Girls XC team has been facing the challenges and defending their status as the top-ranked team in the nation.

“It’s very different this year but in spite of that, they’re doing a fantastic job,” said Saratoga Girls XC coach Linda Kranick.

GETTING THE JOB DONE
With many of their meets cancelled and those that weren’t being run in separate locations than their competitors, the cross-country team has had to rely on other forms of motivation to get the job done. 

“The most important thing is to be safe and healthy. The Suburban Council is being very cautious and proactive to ensure that happens. These girls are doing it all on their own and still are the strongest in the country,” said Kranick.

Linda Kranick and her husband, Art, have been coaching cross-country in Saratoga for 36 years. The Kranicks have helped guide generations of athletes to achieve greatness in their sport and led the Saratoga girls to earn their 10th national title last year (running under the name Kinetic XC) in Portland, Oregon. 

Their style not only creates amazing athletes but ones who continue to stay connected to the coaches who inspired them.

“It’s less about competing with each other and more about working with each other to improve and do the best we can,” said junior Ella Kurto.

{loadmoduleid 268}

A WINNING ATTITUDE
It was an unseasonably warm, sunny afternoon on Friday, yet the Saratoga Girls XC excelled in their 15-50 dual meet win against Shenendehowa. 

The Blue Streaks took the top three spots at Saratoga Spa State Park with Ella Kurto running the 3.04-mile course in 17:50.1, junior Mackenzie Hart on her heels (17:51.8), and freshman Emily Bush coming in at 17:55.

Keeping a cool head and a steady focus (despite the unusual sports season and the temperatures) has been instrumental to their success. 

“We just try to stay positive, no matter what,” said Emily Bush.

Their dedication is matched only by their desire for continuing improvement. 

“We try to make goals and focus on them while also staying positive,” added Kurto.

The high school team’s success has been possible for so many years because of the encouragement they’ve experienced coming in from all sides. 

“This is a great group of girls, they’re very close. My husband and I are still enjoying it and have no plans of retiring. We’ve also had great athletic directors to support us, which includes Nicholas McPortland, who took over the position last year, and Peter Sheehan before him,” said Kranick.

The Saratoga Girls XC team has one more meet on their roster before their November 21st run for the championship title.

From Schuylerville Grad to College Soccer Standout

A readiness to embrace change set Ashley Flynn on her path of excellence. 

After Ashley Flynn graduated from Schuylerville High School in 2017, she was eager to begin playing soccer at Paul Smith’s College.

“I was excited. It was going to be different. I’d be with a whole new team and I couldn’t wait for that,” she said. 

Flynn’s interest in the outdoors, academic aspirations, and personality made her a good fit for the school.

“I definitely look for hard working players with integrity and who will be coachable,” said Bailey Waterbury, Head Women’s Soccer Coach at Paul Smith’s College.

WELL-POSITIONED TO PLAY ANY POSITION
Now a senior, Flynn’s readiness to fill any open position on the team during her college career made her a standout soccer player. 

“I was really, really thankful she stepped-up and filled those positions. At practice she was giving 100 percent and had a good attitude. She’s been a great teammate both on and off the field,” said Waterbury. 

From striker, to midfield, defender, and goalkeeper, Flynn’s versatility transformed her into a natural team leader. 

“It was tough playing goal because I missed playing in the field but I had to step up and put my best effort into every game anyway,” she said. 

{loadmoduleid 268}

EXPLORING NEW FRONTIERS
Exposed to leadership activities while in Schuylerville High School’s FFA program, developing these skills during times of change added tremendous value to the team’s experiences this year as well, despite competitive collegiate soccer being cancelled because of COVID concerns.

“She’s really come out of her shell and been a leader on our team. Ashley is one of those people the others girls can look to,” said Waterbury.

This year, the team started out their season with team bonding experiences including hiking, kayaking, and running.

Now, they practice three times a week and compete in weekly scrimmages against the Paul Smith’s men’s soccer team.

Knowing they can never take any day they are together for granted – whether it is for practice or for a game – the Paul Smith’s soccer team is looking forward to playing competitively again next fall, but will miss Flynn’s positive presence on the field.

“I wish Ashley the best and will miss her a lot, we all will,” said Waterbury.

After graduation, Ashley Flynn plans to move out West to become a park ranger. Her advice for other high school students looking to embrace change and compete on the college level is to start early.

“Contact the coaches, arrange for a campus visit and to meet the other players. Then, when you get to college, you’ll already know them and they’ll help you feel welcome,” she said. 

Breeder’s Cup: End-of-the-year Championship Race

Since 1984 the thoroughbred racing world has had its own end-of-the-year championship races.

First dubbed the Breeders’ Cup and then later changed to Breeders’ Cup World Championship, the two-day event to be run on Friday, November 6 and Saturday, November 7 consists of 14 races in numerous categories for total purses of $31 million. The large purses offered lure the best horses from both the United States and abroad to determine champion status at year end.

The races are conducted in moving locations with this years’ renewal being held at Keeneland Race Course, without fans due to Covid-19 concerns, in the blue grass of Lexington Kentucky ­— the heart of thoroughbred breeding country. The races were designed to give thoroughbred racing a crowning year-end event similar to the Super Bowl, World Series or NBA or NHL playoffs. Due to the time of year and weather concerns Saratoga Race Course has yet to host the event but each year horses that raced here in Saratoga compete in these races.

This year’ renewal has a particular Saratoga influence as locally-owned Tiz The Law, this year’s Belmont Stakes and Travers Stakes winner, will be competing in the Breeder’s Cup Classic for a purse of $6 million with the victor likely to garner Horse of The Year honors.  Run at the same mile and one-quarter classic distance as the Travers Stakes, this will mark the first time Tiz The Law has competed against older horses rather than the three-year-old crop he has exclusively faced this year. Typically, three-year-old thoroughbreds mature enough by the fall of their three-year-old year to compete against the older stronger horses and have fared well in this race, including winning last year’s running by Vino Rosso. 

Owned by a group of Saratoga locals led by Jack Knowlton under the same Sackatoga Stables name that owned 2003 Kentucky Derby winner Funnycide, Tiz The Law was born in New York at Sequel Farm in Hudson, New York rather than in the lush blue grass of Kentucky on March 19, (St. Joseph’s Day) 2017.  After spending the obligatory 90 days in New York to qualify as a New York bred for racing purposes he went to Kentucky to grow and develop. Tiz The Law returned to New York in August 2018 where he was sold at auction to the Sackatoga group at the Fasig-Tipton sales here in Saratoga for $110,000.

Tiz The Law won the two big races run in New York for three-year-olds the Belmont and Travers putting him in contention for both three-year-old of the year and Horse of the Year honors. His performance in Saturday’s Breeders’ Cup Classic will determine those titles. As a well-bred classic winner, he most certainly will be a stallion prospect when his racing days are concluded. 

Tiz the Law is trained by Barclay Tagg and ridden by Manny Franco. He is projected to be among the middle betting choices in the race behind betting favorite behind the Bob Baffert trained entries – Improbable, Maximum Security and Authentic.

What Happens On A Hunt

What Happens on a Hunt Will Always Make Its Way to the Thanksgiving Table.

The season of Fall brings us apple picking, scenic hikes, and my favorite, cider donuts. But as we enter November, no one tends to enjoy fall quite as much as the hunter.

As Thanksgiving approaches, it is time for every outdoorsman to gather their most intriguing stories to tell around the table. There is nothing like those moments when every family member’s eyes are either rolling or wide open, listening to the great stories from this fall. As we enter the month of November, hunters know this to be one of the most exciting times to be in the woods. It is time for “The Rut,” otherwise known as the time when the bucks are most territorial. Hunters refer to the rut as “The Greatest Show on Earth” because you truly never know what you might see when hunting in nature. During this time, the deer are most vulnerable because they become more active during the daylight hours than other times of the year.

Although not all of us hunt in the Fall, we have all been walking in the woods and have observed the subtle marks of frayed bark on a tree. We get to imagine the image of a buck lowering his antlers to mark his territory, but seldom actually witness it. Hunters have the opportunity to witness these incredible sights that most of us don’t get to see. 

Recently I had the chance to catch up with Justin Homburger, an avid hunter from Burnt Hills, who shared an experience he had on a hunt that would get any outdoorsman’s adrenaline pumping. Every hunter knows the feeling of waking up before daybreak or heading out after work, walking to their stand, and silently waiting and listening for the crackling of leaves: the thought that they may soon get their chance to test their marksmanship after months of target practice. Justin, feeling that strong impulse all us outdoorsmen feel, decided to drive three hours to his camp near the Finger Lakes. He walked to his stand at approximately 4 p.m., October 24, for his first sit of the year. It did not take long for him to witness a herd of doe that came and started feeding in the freshly cut corn field he was hunting. Not long after the does entered, a hobbling four-point buck entered the field and began feeding alongside them. All of a sudden, the four-point buck looked up and made a soft, but low roar. Suddenly the does quickly ran off and Justin had thought that the deer had caught wind of his scent. Then in an instant, a large eight pointer ran onto the corn field, which set the stage for a battle of territory between both bucks. Heads to the ground, they locked antlers and began sparring and fighting. The loud crack of antlers could be heard echoing through the field. Before long, the eight-point buck had won the fight leaving the discouraged and hobbling four-pointer to move onto a different area. Justin explained that he was in such awe watching, that he never even thought about taking a shot at either deer that day. He just sat back and watched nature at its finest. I’m pretty sure Justin will be back in no time to settle the score with that eight-pointer.

People tend to think that a successful hunt is judged by the deer you take. This is not always the case as it goes much deeper than that. When hunting, one tries to make themself as unnoticed as possible. For those of us who just walk the woods, we often miss these spectacles of nature. We are a visitor, whereas a hunter has the unique opportunity to blend in and become a part of nature. Hunters get to experience what most of us will only be able to imagine. So when we are gathered together this year for Thanksgiving, the hunters in the family will still most likely be trying to convince you and every relative that they are the most successful. With that being said, hopefully there will be some stories that will show a hunter’s true appreciation of nature’s incredible sights and will be enjoyable to hear. You just may finally hear an answer to why you found a broken antler on your walk in the woods.

Fall Gardening with Peter Bowden

The colorful days of fall are over and it is the time to prepare for the winter ahead. What can we do to help our landscape get through winter in good shape? 

Remember that dehydration is the greatest threat to landscape plantings. The cold arctic wind that blows from the north and west is the worst culprit. The sun also contributes to the drying effect. Rhododendron, Holly, Laurel, and other broadleaf evergreens are in the worst danger of being damaged by desiccation. Though they are evergreens, they still enter a dormant stage as the ground freezes. The dry, windy, frigid days of January and February will give these plants little respite.

Constructing burlap windbreaks is a good way to protect evergreens. Drive hardwood stakes about a foot into the ground and staple burlap to them, leaving the top open. The idea is to block as much wind as possible. Remember, wind coming from the east or south is warmer and gentler. Construct your windbreak so it protects plants from the much harsher prevailing winds that blow from the north and west.

Snow, ice and wind aren’t the only threats to our landscape plants in winter. There are also hungry animals out there looking for food, and many of our landscape plants are on their menu. So how do we keep mice and deer and rabbits from making a meal of our plants?

For absolute deer, mouse and rabbit protection, you’ll need a physical barrier. Tree wrap allows you to wrap the trunk right down to the soil so critters will never be tempted to take a bite. Once trees get old enough and develop the rough bark of a mature tree, the mice and deer won’t bother them anymore.

Deer will also nibble the buds of many flowering shrubs like lilacs, azaleas and forsythia which set flower buds in the summer. Those buds must survive winter to open in spring, but these nutrient-packed buds are just what the deer need in the depths of winter. The only way to prevent this is by creating an enclosure of deer netting. If you have evergreens like arborvitae that deer love to eat, wrap the deer netting directly around the evergreen. Deer netting is made of plastic, and with a little care, it can be reused for many years.

The term “blanket of snow” is very appropriate. The “blanket” of snow acts as an insulating barrier. In years of “snow drought,” the exposed crowns of our beloved perennial flowers are exposed to the cold, drying winter winds. Snow will shelter and protect our perennials, lessening the chance of winterkill. Although it is counterintuitive, shoveling snow onto your perennial beds can help protect them through the winter. During snowless winters, covering them with evergreen boughs is a good substitute for snow and there is no shortage of discarded evergreens in January! 

THANKS FOR THE READ!

Holiday Happy Hour: Pairing the Perfect Wine, Cocktail, or Aperitif with Saratoga Wine & Spirits

The holiday season is almost upon us! The owner Gerard Moser and staff of Saratoga Wine and Spirits are ready to assist you in pairing the perfect wine, cocktail, or aperitif with your holiday meal. We also can assist in choosing a nice gift. 

2020 has made most of us adjust how we do things. Many people have been having smaller gathering or virtual gatherings and we have seen a trend toward specialty cocktails, liquors and wines. 

The smaller gatherings and virtual happy hours have awakened our interest in the beverages or local mixologist would makes for us. Many of our customers have begun trying their hand at bartending and making cocktails. Others have begun to try some ports, sherry, brandy or cognacs.

For your pre-meal choices, old school cocktails and aperitifs like Old Fashions and whisky sours have returned in a big way! These cocktails are often poured to be smaller in size but pack big taste. A few combinations we especially like are Bourbon and blood orange and a Brandy Alexander. Aged rum is a delightful choice. Many aged rums are much more economical then equivalent whiskeys and are consumed neat or in a cocktail.  We also love local eggnog with a splash of either cognac or bourbon. 

Sparkling wines also make a nice aperitif. One especially versatile sparkler is Cremant  – a perfect choice for both before and after dinner. Before dinner it can be served with a splash of blood orange or a cordial like Chambord.  It is slightly less bubbly than traditional champagnes and is also a good choice after dinner to aid digestion. Or take a step back and serve a Lambrusco.

While wine and food pairing is neither an exact science nor are there concrete rules, we can make some suggestions for your holiday parties and meals. Red wines are an excellent choice with turkey. Pinot Noir, Burgundy, Beaujolais, Syrah, Grenache and even Zinfandel are some of our favorites. Try an Oregon Pinot Noir. 

Turkey lends itself to many different preparations. Many choose a traditionally roasted style. If you lean toward savory recipes with some spice you can pair it either with Pinot Noir or a French Burgundy. If you are roasting a turkey without a stuffing and with a light rub of fresh herbs served with simple roasted vegetables try light Beaujolais.

You can also try deboning a turkey and applying a dry rub of spices.  Either you or a butcher can roll and tie the turkey.  You can then grill it until it forms a crust then wrap it in foil and cook slowly on the grill or oven.  This preparation nicely pairs with a Syrah. I have prepared it this way with softened dry fruit and some nuts as a stuffing. In this case you could serve a low alcohol Zinfandel or Grenache. Lower alcohol Zinfandel and Grenache wines will have a slight sweetness that will pair well with the sweetness of the dry fruit. 

When paring wine with dinner you might even consider the side dishes you plan to serve rather than how the turkey itself is prepared. If they are on the sweeter side such as candy sweet potatoes you might consider either a Zinfandel or a Grenache. If they are on the spicier side like a dry rubbed roasted butternut squash you might consider either Syrah or Pinot Noir.

Not all of us serve turkey. When serving beef roast or game, we suggest Cabernet and Bordeaux to complement the beef and game.  We also recommend Sangiovese wines and blends.  Malbec is a great choice as well:  Customers say they are “easy drinking” and appeal to a variety of tastes. 

If your holiday meals are vegetarian, Beaujolais, Chardonnays or Vouvray are excellent choices when preparing hearty roasted root vegetables. Rieslings or Gewürztraminer wines also nicely complement many vegetable dishes that feature a spice finish.

Enticing your guests to try something new can add to the holiday festivities.  It is a great time of year to create your own virtual cocktail and cordial tasting.  You all may discover you enjoy something you thought you would never like!

Remember, when it comes to wine and food, there are no rules especially in 2020- only suggestions.  Experiment with food and wine pairings this holiday season, and design your signature twist on the merriment! 

From all of us at Saratoga Wine and Spirits, we wish you all a safe, happy, and healthy holiday season. We look forward to helping you discover a new taste to ring in the season!

Decorating Your Home & Holiday Table for Thanksgiving

With the abundance of textures and colors of autumn, Thanksgiving is one of the easiest holidays to decorate for.  A great way to get started is to grab the kids, get in the woods and start collecting! Gather up pinecones, acorns, twigs, colorful leaves and berry branches. Then head to your favorite garden center and snatch up some mums, pumpkins of different sizes, shapes and colors, gourds, squash, corn and cabbage. 

At home dust off your favorite holiday dishes, flatware and glasses and start layering! 

For the table, start with a textured table runner, either in neutral tones or a nice fall color. If you have some left over fabric from a project you could even gather it up over the flat runner to add more dimension (burlap is a great place to start).

From there add in some pumpkins in varying sizes and colors and place them down the center of your table (stack some, lay some on their side and just have fun!) Nothing in nature is perfectly placed, make your centerpiece the same way. Add in candlesticks or pillars, again in varying sizes and heights (they don’t even have to match). Battery candles are a safe way to provide soft ambiance without the fire hazard of real candles.

To finish the centerpiece off mix in greenery, leaves, acorns and pinecones (or anything you gathered up from your hike in the woods). These items combined make for an interesting array of textures, colors, heights and interest.

For your place settings, choose either placemats or charges or a combination of both. If using both, start with a rectangular or square placemat and use round chargers that are smaller than your placemat so you get the full effect of layering.

Thanksgiving is all about giving thanks for the people and things in our lives and everyone is unique in their own way. Your home and table should be just as unique, so go ahead and get those things out that you haven’t used in a while. Break out (not literally) the china that’s been stored away, polish the flatware that has been in a drawer! Mix the family heirlooms in with the new, more modern décor. Not only will your table be beautiful, it will give you some great stores to talk about at the dinner table.

Once you have your dishes sorted, stack salad plates on top of dinner plates and place on top of your chargers.

Napkins are another great way to make a statement on your table. Choose styles and colors to coordinate with your dishes, then stack some, roll some, tie some with twine or use unique napkin rings to really dress them up.  Have fun with them. Don’t make it a chore, see how creative you can be!

Hand printed place cards glued to pinecones or mini pumpkins will make guests more comfortable by knowing exactly where they are sitting around your holiday table.

A super fun way to chill your beverages on your adult drink table is to carve out a pumpkin, add some ice and place your bottles of holiday cheer inside. Don’t forget to add some greenery, leaves and other décor to this table as well. Guests will appreciate the extra effort!

If the kids have their own table for dinner, why not let them make their own table runner or placemats by painting turkeys or pumpkins on paper in different, fun colors (the traditional tracing of the hand and making it into a turkey is always a favorite of mine). And let them set their own table with the items they love best. It will put them in the holiday spirit and hopefully no gravy fights will break out!

Another fun project for the kiddos is to use the acorns you gathered up in the woods, get some different colored paints and paint the bottoms of the acorns. These, along with pinecones and pumpkins can be placed in glass jars or vases and put in the center of the kids table on top of their handmade table runner.

Now on to the home overall. Start with the front door and/or porch. A beautiful fall wreath made out of large acorns, twigs, leaves and gorgeous flowers will welcome all that visit. Pumpkins, gourds, mums and candles on the front porch will add a touch of warmth for the cold days and nights ahead.

In the living room, add cozy throws in different sizes, colors and texture (faux fur is my favorite!) and lots of fun pillows for the sofas, chairs and even floor pillows for the kids. These will warm up the room and make it come alive with the colors of fall.

Powder rooms are great rooms to decorate to the max! Everyone uses your powder room so make it stand out! Add scented candles or cinnamon pine cones to give it freshness. Make a floral/feather bouquet for the back of your toilet with tall plumes of feathers, twigs (you can even spray paint them to coordinate with the color of your room) and anything else you already have on hand. Just make it big and make a statement! Change out hand towels for the day – there are so many out there to choose from. Make it fun and beautiful for you and your guests.

 In summary, get out in nature to see what is out there! If it has fallen off the tree, you can take it home with you. Get things out that you haven’t used in a while. Use your beautiful dishes and glasses handed down from your grandparents. Enjoy the season with your family and friends. And most of all – be thankful for everything you have in your life! Life is short – live it to its fullest!!

Honey “I Lost My Bake Ware!”

Hello my Foodie Friends!

The holiday season is quickly approaching. We still do not know what the holidays will look like this year. (Will we all be in quarantine again? Will it be safe to celebrate with a small group? Will we be eating a big meal on Zoom?). One thing we do know for sure is that more of us will be cooking at home than usual. No matter what is going on, some people will still want to play it safe at home. Getting the right culinary tools to help you with your upcoming delights is important in the planning and preparation of your favorite dishes. Listed below are a small group of “must haves” for your kitchen as you prepare for your holiday cooking. It’s that time of year!!

Rimmed Baking Sheet: A rimmed baking sheet has got to be the most used, versatile and essential item in the home kitchen over the holidays. If you have the space, having at least two half-sheet pans (18-by-13 inches) on hand for baking cookies or roasting vegetables.

Quality Cutting Board: Lots of people underestimate the importance of a good cutting board, but a good one will change your life. It needs to be big enough that you can get the job done correctly and it needs to be made of a material that won’t dull your knives

Silicone Cooking Liners: Greasing cookie sheets becomes a thing of the past once you get your hands on Silpat Silicone cooking liner. The liners prevent you from having to grease pans and cleanup is a breeze. Simply hand-wash and roll the mat up when you’re done baking. 

Mandoline slicer : The single best investment in my kitchen over the past years has been a mandoline slicer. Essentially, it’s an adjustable slicer for fruits and veggies, and it makes preparing salads a breeze. All the intricate slicing you normally have to do for good salads and prepping veggies is so much easier with a mandolin.

Kitchen Scale: If you really want to get into baking high-quality breads or desserts, a kitchen scale is a must-buy. Often stated, “cooking is an art and baking is a science”.  Science depends on math, and good math starts with accurate measurements. Digital scales can assist with weighing ounces, pounds, fluid ounces, grams, and milliliters.

Meat Thermometer: Variance in degrees can separate a good steak from a perfect one. A meat thermometer will be one of the most-used tools in your drawers. Everyone should have an instant read thermometer in their kitchen, as it gives you better control over everything from chicken thighs to caramels. So named because it gives a temperature reading very quickly, an instant-read thermometer is an essential food safety and sanitation tool.

Chef Knife: Most well equipped kitchens have a handful of knives for different purposes. But if you are just getting started, a good chef’s knife is where you want to begin. For almost every job, a good chef’s knife will nearly always do the trick. They are great for chopping veggies, slicing meat and managing most common jobs. 

Also, have your knives sharpened so you do not end up hacking away at your roast. Remember, we have knife sharpening services at Compliments to the Chef. 

These are just a small list of what can help you this season. Getting ready for the holidays doesn’t have to be a struggle! Let us help you prepare for this holiday season. Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store located at 33 Railroad Place in Saratoga Springs. Remember my Foodie Friends; “Life Happens in the Kitchen.” Stay safe and well! 

 Take Care,
John & PaulaREARDON PumpkinCannelloni