{"id":16035,"date":"2014-12-11T12:37:15","date_gmt":"2014-12-11T17:37:15","guid":{"rendered":"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2014\/12\/restaurants-gear-up-for-holiday-revelers.html"},"modified":"2014-12-11T12:37:15","modified_gmt":"2014-12-11T17:37:15","slug":"restaurants-gear-up-for-holiday-revelers","status":"publish","type":"post","link":"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2014\/12\/restaurants-gear-up-for-holiday-revelers\/","title":{"rendered":"Restaurants Gear Up For Holiday Revelers"},"content":{"rendered":"
\n
\"harveys-wm.jpg\"\n<\/div>\n
Adam Humphrey creates a shrimp cocktail platter at Harvey’s Restaurant and Bar\n<\/div>\n<\/div>\n

BY LIZ WITBECK<\/p>\n

Chefs are just as busy as everybody else preparing
\nfor the holidays, creating grocery lists, shopping
\nand preparing.
\nWith years of experience cooking in restaurants,
\nthe chefs of area restaurants know what it takes to
\nplease a crowd.<\/p>\n

Scott Ringwood, executive chef and co-owner of
\nLake Ridge restaurant in Round Lake, has worked at
\nthe restaurant for 13 years, creating a fine dining experience
\nfor his guests with New American cuisine.<\/p>\n

When it comes to the holidays, Ringwood believes
\nthat planning is the key to success. “Cook familiar.
\nCook what you know,” he said.<\/p>\n

He said meals turn out the best when people cook
\nrecipes they have prepared several times before. If
\npeople are going to try new dishes, he advised doing
\na test run beforehand with the recipe to make sure
\nit will turn out well.<\/p>\n

For the holidays, Ringwood said his favorite
\ndishes are meat-based. “I’m, personally, a meat eater,
\nso I like a crown roast, I like a Beef Wellington.”<\/p>\n

Kevin Myers has been the executive chef at
\nGaffney’s Restaurant in Saratoga Springs for 19
\nyears. Gaffney’s has been in business for more than
\n30 years and offers American cuisine infused with
\nethnic flavors.<\/p>\n

Of all the dishes he has created over the years,
\nthere is one recipe that remains close to his heart.
\n“I make a homemade apple butter. It’s actually
\nmy grandmother’s recipe” said Myers.
\nMyers uses the apple butter in all sorts of ways
\nat Gaffney’s, including brunches where he likes to
\nspread it on English muffins.<\/p>\n

When spending time with family and loved ones this holiday season, Myers has just one piece of advice: “Have fun.”<\/p>\n

Adam Humphrey, head chef at Harvey’s Restaurant
\nand Bar in Saratoga Springs, said “we do a lot
\nof comfort food,” explaining their focus on corned
\nbeef, pot roast and other dishes.
\nAs for his own family, the holiday table comes
\nwith an Italian twist. “We have a lasagna along with
\na ham,” he noted.<\/p>\n

Humphrey encourages people to put their family
\nfirst on the holidays. “Don’t focus on the food. The food will come out
\nfine. At the table, nobody will complain about the
\nfood. Enjoy the time that you have together with your family because that is what is important.”<\/p>\n

Humphrey adds hazelnuts or candied walnuts to
\nBrussel sprouts for a comforting side dish that will
\npair well with turkey, ham, or other main dishes at
\nthe holiday table.<\/p>\n

At Mingle on the Avenue, within the Pavilion
\nGrand Hotel in Saratoga Springs, chef Brian Bowden
\ncreates a progressive American cuisine infused with
\nKorean influences.<\/p>\n

“I like to do venison,” said Bowden, who likes to
\nhunt and fish. “I’ll combine it with nuts, dried fruits,
\ncherries … I have even made a venison p\u00e2t\u00e9 with
\ntruffle oil.”<\/p>\n

For those who don’t feel like cooking, Mingle on
\nthe Avenue offers a service where staff will go into a
\nhome and hold an in-home catering party.<\/p>\n

For those looking for a holiday recipe, chefs
\noffered these;<\/p>\n

From Ringwood at Lake Ridge:
\nHoliday Roasted Corn and Crab Chowder<\/strong><\/p>\n

4 strips bacon; \u00bd large onion, chopped; 3 stalks
\ncelery diced; 2 tsp minced garlic; 1 tsp fresh thyme or
\n\u00bd tsp dry; \u00bd cup each red and green pepper diced; 2
\ntbsp butter; 2\u00bd tbsp all-purpose flour; 1 qt. crab stock
\nor clam juice; \u00bc cup golden sherry \u00bd lb. corn kernels
\nroasted; \u00bd lb. crab meat; 3 cups heavy cream; Kosher
\nsalt and ground white pepper, to taste.
\nOption: Add baby shrimp or curry powder.<\/p>\n

Cut the bacon into about \u00bc-inch cubes. Add the
\nbacon to a heavy-bottomed sauce pot or soup pot;
\nheat slowly over a low heat, stirring more or less
\nconstantly, for 3-4 minutes or until the fat is liquefied.
\n(Don’t let the fat burn).<\/p>\n

Add chopped onion, celery and garlic; cook it over
\na medium heat until translucent, but not brown,
\nanother 4 minutes.<\/p>\n

Add butter, stir until melted; add flour, stir with
\na wooden spoon while it absorbs into the bacon
\nfat, making a roux. Cook the roux for another 3-4
\nminutes, don’t let it brown.<\/p>\n

Slowly whisk in the stock and the heavy cream,
\nmaking sure the roux is fully incorporated into the
\nliquid. Keep stirring while the mixture comes to a
\nboil, and then add the wine, thyme, roasted corn
\nand bell peppers. Bring to a simmer for 5 minutes
\nthen add crabmeat stirring gently as to not break
\ncrabmeat and immediately turn off.<\/p>\n

From Meyers at Gaffney’s:
\nGrandma’s Apple Butter Recipe<\/strong><\/p>\n

4 qts. of apples, peeled and sliced thin; 2 qts.
\napple cider; 2 cups of sugar; 2 cups of dark syrup;
\n1 tsp cinnamon.<\/p>\n

Boil cider, reduce to 1 quart; add apples; let simmer
\nuntil thick; add sugar and cinnamon; cook until
\nthin enough to spread thin.<\/p>\n

From Humphrey at Harvey’s:
\nHazelnut Brussel Sprouts in Butter Sauce<\/strong><\/p>\n

1 lb, of brussels sprouts; 1 tbs butter; 2 tbs crushed
\nhazelnuts (or candied walnuts); salt and pepper to
\ntaste; 1 tsp of oil; 1 tsp of bacon fat if desired; 1 tsp
\nfresh garlic.<\/p>\n

Trim off brussel sprout stems then cut an x over
\nwhere the stem use to be. Blanche brussel sprouts
\nfor 10 minutes–check doneness with a knife
\n(should go in without pressure; if not, cook longer).
\nPlace sprouts in an ice bath so they stop cooking,
\nthen halve them.<\/p>\n

In a saute pan place oil, butter (bacon fat if desired).
\nAdd garlic, wait for fats to become hot then
\nadd brussel sprouts, salt and pepper. Coat sprouts
\nevenly. When they begin to cook, add the crushed
\nhazelnuts or crushed candied walnuts. Adjust
\nseasoning to taste.<\/p>\n

From Bowden at Mingle on the Avenue:
\nPotato Crepes with Creme Fraiche and Caviar<\/strong><\/p>\n

12 oz. pureed cooked potatoes (mashed potatoes);
\n1 oz. flour; 2 eggs; 3 egg whites; 2 fl oz. heavy
\ncream, or as needed; salt, as needed; ground white
\npepper, as needed; pinch of grated nutmeg; vegetable
\noil, as needed 4 oz. creme fraiche; dill sprigs,
\nas needed; 6 oz. smoked salmon slices<\/p>\n

Combine potatoes and flour in a mixer. Add the
\neggs one at a time, then the whites. Adjust consistency
\nwith cream to that of a pancake batter; season
\nwith salt, pepper, and nutmeg.<\/p>\n

Coat a nonstick griddle or saute pan lightly with
\noil. Pour batter as for pancakes into silver-dollar size
\nservings. Cook until golden brown; turn and
\nfinish on the second side, about 2 minutes total
\ncooking time.<\/p>\n

Serve the crepes warm with small dollops of
\ncreme fraiche and caviar, a small dill sprig, and a
\nsmoked salmon slice, if desired.<\/p>\n","protected":false},"excerpt":{"rendered":"

Adam Humphrey creates a shrimp cocktail platter at Harvey’s Restaurant and Bar BY LIZ WITBECK Chefs are just as busy as everybody else preparing for the holidays, creating grocery lists, shopping and preparing. With years of experience cooking in…<\/p>\n","protected":false},"author":121,"featured_media":20789,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[57,110],"class_list":["post-16035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business-news","tag-business-news","tag-restaurants"],"yoast_head":"\r\nRestaurants Gear Up For Holiday Revelers - Saratoga Business Journal<\/title>\r\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\r\n<link rel=\"canonical\" href=\"https:\/\/www.saratoga.com\/saratogabusinessjournal\/2014\/12\/restaurants-gear-up-for-holiday-revelers\/\" \/>\r\n<meta property=\"og:locale\" content=\"en_US\" \/>\r\n<meta property=\"og:type\" content=\"article\" \/>\r\n<meta property=\"og:title\" content=\"Restaurants Gear Up For Holiday Revelers - Saratoga Business Journal\" \/>\r\n<meta property=\"og:description\" content=\"Adam Humphrey creates a shrimp cocktail platter at Harvey's Restaurant and Bar BY LIZ WITBECK Chefs are just as busy as everybody else preparing for the holidays, creating grocery lists, shopping and preparing. 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