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Author: Kacie Cotter-Harrigan

Saratoga Racing: Saddle Up! Strong Performances and Surprising Upsets at Saratoga

Written by Kacie Cotter-Harrigan on . Posted in Winner's Circle.

SARATOGA SPRINGS- No matter how hard current world events have tried to drain the hype surrounding this year’s season of racing, Saratoga struck back with lots of exciting races and powerful displays this past week. 

If you were watching the races last Thursday, you’d probably be quite familiar with the name Irad Ortiz, Jr. Ortiz, Jr. had a tremendous day at the races winning with five out of eight mounts on the days ten race card. While no stranger to success at Saratoga, having been a two-time leading rider in both 2015 and 2018, these wins helped propel him to second place in the jockey standings. Currently, his brother Jose Ortiz sits ahead of him at 16 first place finishes with Ortiz, Jr at 14 at the start of Week 3 of racing. 

When asked about his strong performance, Ortiz, Jr. beamed “When you have the right horses, they make you look good…Days like this are great. To win five races in one day at any track is so special. You work so hard in this business and on days like this all that hard work pays off.” 

Strangely enough, around a year ago on July 31, 2019, he also had a strong day, winning five out of seven races for the day. While not the most races won on single card at Saratoga, it comes awfully close to Hall of Famer Ramon Dominguez’s six wins in 2012 and Hall of Famer John Velazquez’s six in 2001. 

To follow up the strong performances throughout the week, in Saturday’s Grade 2 race, Starship Jubilee looked strong as she triumphed in the thirty-second running of the Ballston Spa Stakes. Hall of Famer jockey Javier Castellano rode Starship Jubilee and after an awkward start out of the gate managed to beat out Call Me Love by Neck and Sistercharlie by a length and a quarter. Sistercharlie was favored to win being the 2018 Champion Female Turf Horse, but Starship Jubilee showed that even with age, she hasn’t lost a step. Castellano was very proud of the horse saying, “The way the race developed was phenomenal… She’s such a great horse; to beat Sistercharlie, she’s one of the best fillies in the country…I think we were in the right time and the right place to beat her today. I give all the credit to my horse”

With the strong performances of last week, fans are excited to see what this upcoming week will bring. The Coronation Cup is on Friday slated as the nineth race on Friday’s ten-race card. On Saturday there are three Grade 1 races and one Grade 2 race scheduled: the GI Whitney (BC), the GI Personal Ensign (BC), the GI H. Allen Jerkens Memorial presented by Runhappy, and the G2 Bowling Green.

Be sure not to miss out on any of the racing this season by either streaming the race online, listening in through radio, or catching a live TV Broadcast. For the full racing schedule and more information on broadcast times, check out the NYRA website at nyra.com/saratoga. Updated daily, you can find all the race details and stats to stay in the know for this unique season at Saratoga.

Echo Creek: A Growing Family Farm

Written by Kacie Cotter-Harrigan on . Posted in Food.

After his first day of work at Pleasant Valley Farm, Mike Palulis came home to his wife Jennifer and told her that he had bought a tractor and wanted to try his own hand at farming. Despite his lack of experience in the field, the efficiency and dedication he saw at the farm resonated with him. 

As the owner and operator of The Sushi Bar at Stratton Mountain, Mike’s work was seasonal, and with a growing interest in where his food was sourced, he decided to spend his off-season working with Paul and Sandy Arnold at Pleasant Valley Farm in Argyle, NY. Jennifer, a former gardener, while caught a bit off guard, agreed to dive headfirst into this new adventure with her husband. 

Now in their seventh season of farming at Echo Creek Farm and joined by their three children, the Palulis have worked hard to make their small, family-run farm produce top quality, USDA certified organic vegetables that anyone could feel good about eating.

Jennifer speaks very highly of the Arnolds, who also attend the Saratoga Farmers’ Market every Saturday, describing their help as invaluable over the years. The efficiency of Pleasant Valley Farm is what initially grabbed Mike’s attention and impressed him so highly, that it inspired a change in his career and livelihood. The Arnolds have mentored the Palulis over the years on everything from the timing of planting their seeds to new and innovative structures that will improve growing capabilities in all seasons. The mindful manner of farming practiced by the Arnolds has been one of the strongest impressions that influenced Echo Creek Farm over the years.

When asked why Echo Creek chose to become a certified organic farm, Jennifer replied, “we’re a family farm, growing food in a respectful manner is so important.” With their three young children growing up and playing on the property, Jennifer and Mike knew they wanted the farm to be the cleanest possible environment. While it is not an easy process to become certified organic, the Palulis want to grow produce that they can feel good about feeding their children as well as the rest of the community.

Echo Creek Farm attends the Saratoga Farmers’ Market every Saturday, ensuring their natural, organic produce is accessible to all. Along with an assortment of vegetables and greens, Echo Creek also produces honey, eggs, potted herbs, and flowers. 

Saratoga Farmers’ Market runs at Wilton Mall 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays. Follow us on Facebook and Instagram. Subscribe to our newsletter – saratogafarmersmarket.org/weekly-newsletter.

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Delicious, Delectable, Delightful- Homemade Donut Shop Grand Opening

Written by Kacie Cotter-Harrigan on . Posted in News.

SARATOGA SPRINGS – The anticipated opening of Darling Doughnuts happened this past Wednesday, July 29. They were sold out by  11 a.m.

The new Broadway shop operates as a grab and go counter with limited outdoor seating. Owner Natascha Pearl-Mansman designed a rotating menu for the new location, which  features ten different flavors of doughnuts each week. 

Pearl-Mansman creates all her donuts from scratch. She uses brioche style dough, which creates a yeast raised donut. The brioche style gives Pearl-Mansman a neutral base that allows her to get creative with her donut flavors. 

“I have really simply natural recipes and there is actually no sugar in the dough itself, just enough to get the yeast to rise. All of the flavor comes from the glazes and the toppings. And all the glazes and the toppings are made with real fruit and real nuts. Even the cake glazes that I do, such as funfetti, has actual cake that’s in the glaze,” Pearl-Mansman previously said.

The new menu offers full size doughnuts for $3.74 each, mini doughnuts for $2 each and a recent addition of “box of holes” that sells 12 holes for $6. Doughnut flavors range from fruity to savory and all flavors can be found online.

Some menu flavors include: café latte, espresso and cream glazed doughnut with a latte art design; banana split, banana glazed and topped with chocolate banana chips; and even a pizza doughnut, topped with san
marzano tomatoes, fresh mozzarella and pesto, then baked until bubbly. 

“The biggest compliment that I get from people is that it really tastes like you say it will. My donuts taste like what I say it will because that’s what I used to make them,” Pearl-Mansman said.

Darling Doughnuts can be reached by phone at 518-430-2018 or email at darlingdoughnuts@gmail.com. The shop is located at 441 Broadway, Saratoga Springs. Her website is darlingdoughnuts.com. 

Gyms Still Facing Economic Hardship

Written by Kacie Cotter-Harrigan on . Posted in News.

BALLSTON SPA – Nearly a month into Phase 4 of reopening New York and local gyms are still not allowed to open their doors.

For one gym in Round Lake and Ballston Spa, those doors will never open. Global Express Fitness planned to open their doors to a new location in Malta in early January. With less than two months of being opened, the gym was forced to shut the doors at their previous location in Round Lake, with no plans to reopen them.

“We did close our Round Lake location due to the impacts of COVID-19. We appreciate everyone who kept their membership during this time. Unfortunately because of the amount of people who decided to cancel, we just could not sustain both locations,” Express Fitness Owners wrote on Facebook. “Four months without a gym is unbelievable.”

All workout equipment has moved to their new facility built in Malta. Any memberships will be valid at the new Malta location once they’re allowed to open their doors. Vent Fitness, a regionally owned gym, had to close their doors in downtown Saratoga on Broadway. Saratoga Peak Performance, a locally owned gym, wanted to open their doors in Phase 2, when “specialty gyms” were allowed to reopen. 

“For the time being, we will abide by the state guidelines for Phase 4 opening…It’s putting myself and our great staff of personal trainers at great economic hardship and simply makes no sense when you
consider the hundreds going into big-box retail stores daily, yet we can’t open with just eight clients,” Bryan Briddel, owner, wrote on Facebook.

As of July 20, each of NY’s 10 regions have reached the final phase of the four-phase reopening process. To date, movie theaters, gyms, and gatherings with more than 50 people are not allowed. With outbreaks increasing around the country, Governor Andrew Cuomo has not mentioned a Phase 5 when the remaining industries will be allowed to reopen. 

The strength studio called Evolution Strength and Performance moved to the virtual world when the pandemic began, and their online on-demand training portal has been successful since. Not only did the gym change the face of its
company, they also expanded the gym and rebranded themselves to be called Kettlebell Works. 

“Back in May we restructured everyone’s gym memberships. We made the decision to predominantly become a remote based business with minimal in-person work, and that’s our direction moving forward,” owner Chris Abbott said.

The new studio is double the size of the old one, and has been ready to open since April.

For fitness centers and gyms that cannot move classes and workouts online, moving outdoors is another option. The City of Saratoga Springs’ Commissioner of Public Works Anthony Scirocco announced this week that Saratoga Springs based gyms, fitness trainers, and yoga studios are able to use Congress Park, High Rock Park, Geyser Road Veterans Memorial Park, and the Waterfront Park to host workout sessions without paying rental fees. The proposed rental and use policy was unanimously approved by the City Council at their July meeting. 

Gym classes and workout are not the only thing to move outside, as street dining has seen a massive increase this past month. The Village of Ballston Spa, downtown Saratoga Springs and Schuylerville announced this week they will expand outdoor seating options. Moving outdoors allows fitness centers to adhere to the general requirements of reopening and can help more gyms not close their doors permanently. In order for a business to reopen they must meet general requirements such as strict cleaning and sanitation, mandatory face masks for all employees and customers and coronavirus cases must be traced, tracked, and reported to regional public-health officials. 

Kettlebell Works is located at 26 Commons Blvd. in Clifton Park and can be reached at 518-235-3896. Global Express Fitness is located at 43 Round Lake Rd. in Ballston Spa and can be reached at 518-400-1428. Saratoga Peak Performance is located at 30 Gick Rd. in Saratoga and can be reached by phone at 518-505-9542.

Cibelli Continues to Work with Horses from the Gate 34 Years Later

Written by Kacie Cotter-Harrigan on . Posted in Winner's Circle.

Sometimes, it takes something as simple as watching a horse race on the television for someone to eventually make a career of being in that sport.

That’s what Eddie Cibelli has done.

Over 34 years of working at the racetrack, Cibelli has spent the majority of that time handling thousands of horses as a member of the starting gate crew in New York. However, a popular horse was the starting point to his career.

When he was 15 years old, Cibelli watched the excitement on television when Secretariat cruised by 31 lengths for the Belmont victory and the Triple Crown. At that point, he wanted to work at the racetrack.

“I was mystified by this horse,” Cibelli said. “I saw that race and I saw everyone go crazy. From that moment, I had the bug. I said to myself, ‘This is what I want to get into. I want to do this.’”

Cibelli had been working with Morgan show horses when he lived in Millbrook, just a little over 100 miles south of Saratoga Springs. After graduating from Arlington High School in Poughkeepsie, he lived with a friend attending Hofstra that allowed him to take the bus to Belmont.

Cibelli’s first job was a hotwalker with Gilbert Puentes, who was also in his first year of training, in 1976. From there, Cibelli became a groom Stephen L. DiMauro as he regularly rubbed three horses in which two of them won at Finger Lakes and the other was beaten just a nose at the same track.

Trying to get away from the cold Long Island winter at Belmont and Aqueduct, Cibelli worked for Maryland-based trainer Edmond Gaudet as a groom before becoming a foreman and an assistant.

“I have learned a lot,” Cibelli said. “One thing I have learned is what to do with the horse’s legs – how to feel and look for something. You learn through the years to where your eye is your best friend.”

Cibelli took that knowledge to become a trainer himself in 1984 and started working with thoroughbreds and quarterhorses in Florida and Louisiana. Three years later while galloping in New York, he asked the late assistant starter Fred Lewis about becoming a member of the gate crew.

“I had asked Freddie if there was a shot for me to get on the gate,” Cibelli said. “I wanted to learn that aspect of the game because that was one thing that I hadn’t done. I was good with horses and reading horses. He got me involved and I have been there since.”

The job of being an assistant starter can be challenging, but Cibelli has used his knowledge, experience, instincts, patience and care with any horse going into the gate – whether it is in the morning during training or in the afternoon at the races – for that calming experience.

“I watch their actions to see if they are jumping around. I look at who is lathered up and who is extremely calm,” he said. “With the ones who are moving around a little bit, I pay attention to them a lot more.”

“I do a lot of talking to them,” he added. “I try to keep that calm gentle voice around them so they aren’t headstrong and might hurt themselves. The whole thing is being calm and patient with the horse, and to let them know that everything is OK.”

While Cibelli has been attentive to the horses entering the gate, there have been some tough moments, such as Pomeroy kicking him at the start before winning the King’s Bishop Stakes in 2004.

“One of the toughest parts of this job is when the horse rears up and goes over,” he said “Sometimes, you feel like it’s your fault and how you could have prevented it. These horses are 1,200-1,400 pounds. Once they make a move, it’s already done.”

“I think the biggest aspect is not getting hurt,” he added. “I have been kicked at the back of the gate while putting these horses in there. When I got kicked by Pomeroy, it was a little embarrassing since it happened on TV.”

Still, Cibelli has memorable moments of working with champion horses that include Curlin and Rachel Alexandra, both who he helped school in the gate before they won the Woodward Stakes in 2008 and 2009, respectively. Even then, those moments cannot happen without a solid gate crew.

“I think the biggest aspect is the teamwork you need to have in the gate,” Cibelli said. “Everyone has to know each other and how they can help each other. You need everybody on board. What we do in the morning, we bring it in the afternoon.”

The 62-year-old Cibelli, who lives about 1½ miles away from the Great Sacandaga Lake in Northville from April through November before going to Florida for the winter, started scaling back on his hours last year as he now works in the mornings on the Oklahoma Training Track.

Even though he has worked grueling days starting 6 a.m. to the last race, which could be as late at 7 p.m., Cibelli knows it has been worth it for everyone involved in the horse.

“It has been a long road,” he added. “It is a good feeling to know that you have done your part to make it easier for everyone around you. We have had some really good horse racing over the years and I am glad to be a part of that.”

Saratoga Racing: Opening Weekend in the Books

Written by Kacie Cotter-Harrigan on . Posted in Winner's Circle.

SARATOGA SPRINGS — With Opening Weekend for Saratoga coming and going with less fanfare than usual, it comes as a surprise that NYRA saw a nine percent increase in total source income from last year’s Opening Weekend. While the lack of a live audience certainly hurt this number, it appears that Saratoga has done a good job allowing fans and competitors to still become immersed in the normal excitement and tradition that follows each Opening Weekend.

Fans lined the fences to the track this weekend to try and catch a glimpse of the horses despite New York’s call for no live audience. Their fiery passion for racing was only matched by the hot temperatures this weekend, reaching all the way up into the nineties during midday. As per Saratoga tradition, along with the weather comes races to match. There were plenty of hot races this weekend with 19-1 upsets and plenty of close Grade 1 and 2 races.

Many riders and trainers were feeling comfortable to be back at Saratoga. Seasoned horse trainer, Chad Brown, said regarding this notion of comfort, “NYRA has really done a good job… It feels very safe on the backside training in the morning. It’s well organized and I think it’s a very safe environment.” Being a native from Mechanicville, he’s well acquainted with the area but couldn’t help share his sentiments regarding the empty stadium mentioning, “It’s really nice to win this race but definitely a bittersweet day when this beautiful place is empty where I grew up… We’ll do the best we can and we’re grateful they’re running here. Hopefully, this is the only year we have to do this.”

Fans are taking every opportunity to get in on the action this season and one new way is through the ESPN 104.5, The Team radio broadcast. The broadcast will feature live coverage of the racing from Saratoga on the weekends starting at 1 p.m. These live broadcasts, presented by NYRA Bets, NYSCOPBA, and Bud Light, will be throughout the racing season and can be listened to via radio, online at 1045theteam.com, or by downloading 104.5, The Team app on mobile devices. 

When asked about the broadcast, NYRA Bets President Tony Allevato commented that, “we are excited to expand the opportunity for racing fans in the Capital Region to enjoy the audio simulcast of Saratoga Live this summer …Fans in the Capital Region will now have a trifecta of options to enjoy exciting thoroughbred action from Saratoga by watching on FOX Sports, streaming on NYRA Bets.com or listening on ESPN Radio.”

In addition to the radio broadcast, NYRA Bets is also looking to keep fans involved this season by promoting their official wagering app. For those looking to getting into horseplay, NYRA Bets is having a $200 promotional membership bonus with the code ESPN.

With Opening Weekend now in the books, racing at Saratoga will go into its usual schedule of racing Wednesdays through Sundays. Stay up-to-date with all things Saratoga by either catching the live TV broadcasts, tuning in to the radio broadcasts, or watching the streams online. For a complete broadcast schedule, check out the NYRA website at nyra.com/saratoga.

Starting Small Begins with Dreaming BIG

Written by Kacie Cotter-Harrigan on . Posted in Food.

Before Bob and I started Elihu Farm, we lived in New Scotland, self-employed writing about acid precipitation and climate change (before it became a ‘hot topic’). 

Eventually one of us said, “We should do something agricultural.” Soon we bought our Elihu Farm in Easton, named for Revolutionary Patriot, Elihu Gifford. Instead of raising vegetables and berries, the book left in our house, “Raising Sheep the Modern Way,” pushed us that way. We’ve raised sheep since 1987. And concentrate on lamb cuts, pastured eggs, and wool.

The way we started has made me curious about how other Saratoga Farmers’ Market vendors began.

Before we joined the Market, we met Marge and Dave Randles. Dave and his brother ran Randles dairy farm, founded in 1860 in Argyle. Dave explained, “Seventeen years ago, the price of milk was abysmal, so we thought of doing value-added products.” 

Making cheese was Dave’s first idea, at Argyle Cheese Farm. But “Marge is a visionary,” he said, “who thought about a variety of products.” 

They offer fantastic yogurt, award-winning cheese, cheese spreads, cultured buttermilk, smoothies, gelato, and more. Check out tzatziki sauce, new breads, doughnuts, and baked goods. 

When the Market needed a new coffee vendor, Beth Trattel, Something’s Brewing, at first shared a small space with Argyle Cheese Farmer. “The Market was a better fit than my coffee shop in Greenwich.” 

“About two years ago, I started coffee roasting.” with sustainable beans. “It’s like making wine, or cooking,” she said. “…more creative and flexible.”

Her Battenkill River Coffee has several varieties, and she blends her own teas, blueberry lavender this week. In addition, she makes lemonade, iced black tea, iced mocha, Italian cream soda.

Mark Bascom and Lindsay Fisk planted Owl Wood Farm in Salem five years ago. They heard owls in woods at a leased farm and their current farm.

They studied environmental science at two colleges, including sustainable agriculture. Lindsay explained, “We started working on farms during summers, and took various apprenticeships after college.”

After the apprenticeships, they decided to raise Certified Naturally Grown vegetables, herbs, and strawberries. Lindsay said, “It’s a grassroots alternative to the National Organic Program, and we do it so we can be third-party verified.” At Farmers’ Market, salad greens are the most popular.

Saratoga Farmers’ Market runs at Wilton Mall 3-6 p.m. Wednesdays and 9 a.m.-1 p.m. Saturdays. Follow us on Facebook and Instagram. Subscribe to our newsletter: www.saratogafarmersmarket.org/weekly-newsletter.

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You are Gnocchi Listening

Written by Kacie Cotter-Harrigan on . Posted in Food.

Hello my Foodie Friends!

Being Italian and Irish, both my daughter and I love her mom’s homemade sauce as part of the many Italian heirloom dishes made in our household.  Among the most popular food that people associate with Italian cuisine, and sort of a staple in most Italian restaurants in the United States, are gnocchi [nyoh-ki]. These tiny dough dumplings most typically are made of semolina, parmesan cheese, flour, eggs, salt, and potatoes. But before we proceed right to how to make gnocchi, here are some factoids about these delectable dumplings you might want to know: According to historians, the earliest recorded mention of gnocchi was in the 14th century. Mention of them was discovered in Italian cooking manuscripts of that time period. There are many theories as to where gnocchi came from and how they were invented. One theory is that much like the origin stories of many traditional Italian dishes, these dumplings have Middle Eastern origins. The story is that as the Roman Empire expanded their territory, soldiers conquering lands in the Middle East discovered gnocchi, or its earliest predecessor anyway, along the way and liked them so much that they brought the recipe for them back to Italy. On the other hand, some historians also believe that gnocchi have been in existence in northern Italy as far back as the 12th century.

At Compliments to the Chef, we carry gnocchi boards to assist with making homemade gnocchi. The Gnocchi Board easily forms pasta dough into authentic Italian gnocchi. The ones we carry are made in Italy from natural beechwood; easy-grip handle maintains the perfect angle and keeps board steady for easier use.  The board has ridges that help shape pasta and add texture which will hold more sauce; works nicely as a cavatelli maker, too.  The gnocchi board forms a more consistent shape than using a fork; won’t flatten delicate dough; same size pieces cook more evenly and make more attractive presentation. The board is easy to use and clean; wipe with a dry cloth or brush. Once you make your gnocchi, you can add it to whatever your favorite sauce is. Be creative and have fun creating some unique combinations. 

Stop by Compliments to the Chef, your Neighborhood Kitchen and Cutlery store, located at 33 Railroad Place to assist you with finding the cool tools to help with your culinary creations. Remember; “Life happens in the Kitchen.”

 Take Care,
John & PaulaJRrec