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Month: July 2024

Construction Of A New Bass Pro Shops In Clifton Park Expected To Start This Summer

Posted onJuly 16, 2024
This is a rendering of the Bass Pro Shops store planned for Clifton Park. Proposed is a 70,000-square-foot facility at the site of the former Northstar/Mohawk Chevrolet.
Courtesy Bass Pro Shops

By Christine Graf

More than a year after announcing plans to build a new Bass Pro Shops in Clifton Park, the sporting goods retailer has received final site plan approval from the Town of Clifton Park Planning Board. Construction is expected to begin this summer on the 77,000-square-foot store at 400 Clifton Park Center Road.

According to Clifton Park Town Supervisor Phil Barrett, Bass Pro Shops could not move forward with construction until the company received final approval from federal and state agencies. 

“There was a lot of speculation about why the town was holding them up, but it had nothing to do with us,” he explained. “They had to complete a process over and above what was required by the town. As far as the town was concerned, they had satisfied all of our requirements some time ago.”

Bass Pro Shops’ decision to build a store in Clifton Park was the culmination of several years of discussions between the retailer and town officials.

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A Large Variety Of Delectable Comfort Food Is Available At Big Tony’s At The Lake

Posted onJuly 16, 2024
A fully-equipped kitchen has replaced the vending machines at Moreau Lake State Park allowing Anthony (Big Tony) Schunk and his wife, Amy, to prepare delicious food for hungry customers.
Courtesy of Big Tony’s at the Lake

By Jill Nagy

After several years of relying on vending machines, visitors to Moreau Lake State Park can once again enjoy real food served by real people. Big Tony’s at the Lake opened May 25 and the place has been busy every day, according to Anthony (Big Tony) Schunk, owner of the business along with his wife, Amy.

The Schunks got into the business almost by chance. They did a lot of cooking for Northway Church in Stillwater, sometimes serving as many as 700 people. That led to developing Big Tony’s Meal Prep, their meal prep business out of the local Elks Lodge. People asked if they could have the meals brought to them for parties and large gatherings, leading to Big Tony’s Catering.  A fortuitous visit to Moreau State Park led to an offer to take over the concession stand for the summer. They signed a five-year contract with New York state, beginning this summer. Their eatery is open from Memorial Day to Labor Day. They may squeeze in a few more weekends in October, Schunk said. 

The Schunks and a staff of eight keep both the Stillwater and the park businesses going.

At the lake, Big Tony’s offers snacks and family-style meals. Customer favorites include smashburgers, spicy chicken sandwiches, soft-serve ice cream, and the family-style meals. They also cater to campers, he said. Full meals are served Monday to Friday. The restaurant serves breakfast on Saturdays.

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Meet The Chef: Experienced Chef Takes Helm At Siro’s

Posted onJuly 16, 2024
Noah Frese is the new executive chef at Siro’s in Saratoga Springs.
Courtesu of Noah Frese

By Christine Graf

Siro’s in Saratoga opened for the season on July 10 with a new executive chef, Albany native Noah Frese. A second generation chef, the Christian Brothers Academy graduate received his culinary training at the International Culinary Center in New York City. His father, James Frese, is a well-known Capital Region chef.

Upon graduating from culinary school, Frese worked at Bar Boulud in New York City, training under Chef Daniel Boulud. A French chef and winner of multiple James Beard Awards, Boulud owns numerous eateries throughout the world. His restaurants in New York City have received a total of four Michelin stars. 

After working for Boulud, Frese moved to Charlotte, North Carolina, where he ran a Spanish tapas restaurant. Returning home to the Capital Region, he served as the executive sous chef at 677 Prime before moving on to the Roosevelt Room in North Greenbush.   

Named one of the “Rising Star” young chefs at the Albany Chef’s Food & Wine Festival, Frese has lofty expectations for himself in his new role as executive chef at Siro’s. 

“My plan is to bring it back to the fame it used to have,” he said. “My goal is to make Siro’s the top restaurant in the area. I want to make it a fun, energetic place. I want you to feel that when you walk in the door.”

Frese’s kitchen staff will include sous chef Grayson Spittler and pastry chef Julia Aiello, both of whom worked with him at the Roosevelt Room. 

“I have a great crew, and Julia’s pastries are really truly amazing. She’s phenomenal,” he said. “Julia is known for her pavlovas (a type of meringue dessert), and she’s going to do a cocoa dusted pavlova with a sour cherry compote. She’s also going to do a sweet corn crème brûlée   

According to Frese, the Siros’ menu will feature some of his signature dishes. 

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