Northeastern New York - Food

[docsconz]

Photos from a recent visit to 3-Corner Field Farm and Flying Pigs Farm, both in Shushan

Newborn lamb at 3-Corner Field Farm

Large Black Pigs at Flying Pigs Farm

Tamworth Pigs

Gloucester Old Spot and Tamworth Pigs at Flying Pigs Farm

[docsconz]

Max London has left Eartha's to start a restaurant with members of his family in Saratoga called "Max at Mrs. London's" I'm not entirely sure when it will open.

[docsconz]

I was just rooting around Lobel's website and came across their heritage meats program featuring the pork of Flying Pigs Farm. Pretty cool. While pricey, buying it from Lobel's has them doing the butchering and preparation.

[GG Mora]

Hmmm...I get over through Shushan every once in a while. I'll have to check into this Flying Pigs Farm.

Not too far afield from there is Moses' Farm in Eagle Bridge. They have mighty fine produce at their farm stand. Corn, tomatoes, peaches and melons are standouts. Not organic, however.

[docsconz]

A few Saratoga tidbits:

Springwater Bistro -After a long hiatus, I returned there last night for dinner. Besides being excellent, it was an absolute steal. From March through April every Wednesday and Thursday night they are offering their menu for a choice of appetizer, main and dessert for $20.07! We are talking excellent food with a wide variety of choices for next to nothing. I had grilled calamari, a generous piece of sesame-crusted Hawaiian Tomo for my main and chocolate mousse with passion fruit coulis for dessert. This was a serendipitous discovery as we went to rediscover an old favorite that we have missed for too long.

Max' at Mrs. London's. Construction is underway at the site adjacent to Mrs. London's, the former Mabou Furniture store. Realistically opening is not anticipated until late summer at best according to my source. I have been looking forward to this restaurant ever since Max London left Eartha's. In case anyone didn't see it, the latest issue of Saveur (March 2007) called Michael London "the best baker in America." While that distinction is probably a ridiculous one to make for anyone, he is certainly at least one of the finest bakers I have experienced in the US with his work on a par or better than anything else I have had. His croissants, breads, canneles, Brittanies and especially apple tarts are simply incredible. His cakes and pastries are pretty formidable as well.

Professor Moriarty's is now closed, soon to be converted into a Mexican Restaurant. While it has been years since I ate at Professor Moriarty's and even longer since I enjoyed it, when my wife and I first started coming to Saratoga together in the early 80's it became my first favorite restaurant in Saratoga.