Paradox Brewery Founder: "I'm a Dreamer"

Paradox Brewery President and Founder Paul Mrocka, third from left 

A cold, blustery and overcast early spring morning may go down in the history books of the North Country as the day a ground breaking ceremony changed the economic fortunes of an area that has lost too many jobs over the decades. In less than two years the  $5.2 million  Paradox Brew House and Brew Pub  -- at site of the former Frontier Town in North Hudson  -- will be open for business.

A crowd of around 40 -- including North Hudson Supervisor Ron Moore, who played a significant role in helping Paradox Brewery secure the site -- as well as many government officials, were on hand for the ceremonial digging of the dirt with gold colored shovels.

Brewery founder Paul Mrocka hopes to have the first bulldozers on the site next week.

"I am a dreamer. Little did I know how much work it would take to get into this project," Paul said.

"Business in the North Country is a risk, but look around here. I just couldn't imagine a nicer place to put a brewery," Paul said, as he looked behind him at the grand view of the High Peaks. You can watch his full interview below.

You can read the history of how this historic day came about and what will also be featured at the site here, here and here.

Paul says Paradox will invest $5.2 million into the new facility, which includes construction, machinery and equipment, and the installation of a new waste treatment system.

The Empire State Development Fund is providing $200,000 through a North Country Regional Economic Development Council grant, and $300,000 in performance-based Excelsior Jobs Program tax credits for the creation of 22 jobs.

Additionally, the Development Authority of the North Country is providing Essex County $500,000 through the North Country Redevelopment Fund for demolition at the Frontier Town site. The rest of the funds came from investors and a bank loan.

Artist' rendering of the new brewery at north hudson

Pop on Over To Mary Poppins

Head on over to the Tannery Pond to support the Schroon Lake Central School Wednesday night. This event is free.

Ground Breaking Day For North Hudson Wednesday

Paradox Brewery President Paul Mrocka with a handful of recent awards for his beer

The media spotlight  — and hopefully the sun — will shine brightly today on  the old Frontier Town site as the President of Paradox Brewery, Paul Mrocka, breaks ground on his new $5 million plus brew house and brew pub.

On hand for the 11 am ceremony will be Paradox cofounder Joan Mrocka, North Hudson town leaders, a scad of local politicians and many New York State officials. They will be joined as well by several investors.

The deal has been in the works for almost two years. It is part of Governor Andrew Cuomo’s vision to make the old western theme park site a gateway to the region’s High Peaks area.

Paradox Brewery will be the main anchor, which will also feature an equestrian center, horse and snow mobile trails, with cabins and tent sites for camping. New York State officials are also hoping to attract a hotel to the location, sources tell Schroon Laker.

This is a developing story which we will continue to update.

Cooking Up a Storm in Paradox

When Sandra Courneen and her husband Terry retired to Paradox Lake a few years back, they were intent on keeping busy. But what would they do? The former special education teacher for the Rochester City School District only had to turn to her bookcase full of cookbooks for inspiration. And Paradox Thyme, a cooking School was born. Terry happily came along for the ride.

Sandra is a veteran of “umpteen cooking classes” and was a caterer.

“Catering came into my life when a friend of mine said to me, ‘How would you like to help out?’ I said, ‘Yeah, I'd love it.’ My favorite part of it was putting the finishing touches on, the garnishes and making everything look pretty.

The idea for the cooking school, which Sandra runs out of her home, came about last spring.

“I was lying in bed and saying, ‘I have no goal, but I have a house full of cookbooks and I have a library full of notes and menus, recipes.’ I said, ‘Okay. I think that's what I'm going to try and do,’ and I wanted to meet people”.

What Sandra offers is more than just instruction.

“It's a cooking class. That's the initial part of it. The last part of it is that you enjoy a full meal. There's a bottle of wine on the table, or two or maybe, can't talk about the rest, and you eat a full meal. You get the recipes to take home,” Sandra told Schroon Laker.

“You get a feedback form to let us know how we're doing, and you get something called "wise cracks" which is information about some of the ingredients. For instance, one night I had a lot of recipes with sesame seeds. So, I researched everything about sesame seeds and let people know the interesting parts that they could take home with them, and talk about sesame seeds."

When not enjoying her role as cooking instructor, you will find Sandra in the garden (in season) where she grows tomatoes, eggplant, peppers, zucchini, onions, blueberries, grapes. Raspberries, potatoes and pears.

“I like to shop local when I can. For instance, the Food Co-op is a nice place to go, but I really like the roadside stands to get the fresh produce. To get my meats my husband is a meat procurer. He makes friends with the butcher and right now his friend is at Price Chopper in Queensbury. So, he gets the best cut. He gets lots of good information, and the butcher will set things aside for him. The other thing is, you can try BJ's or Costco, too”.

And what’s Terry’s secret to getting the butcher to become your friend?

“You have to be polite to the butcher. If he's important, you become important. You get to know the butcher, just like anybody else”.

The couple enjoy simple meals. For Sandra that’s pasta with a light sauce made from homegrown tomatoes. For Terry it’s fish.

“I like to grill salmon. I'm a great smoker. I have a Pellet Smoker now. We do everything from pulled pork to ribs. We do everything.

Sandra chimes in: “I was trying to think of the one that's more pertinent to today. Pastrami.

“Oh, yeah,” says Terry. “I'm one of the few guys around that makes pastrami.” How do you make pastrami?

“I can't tell you. It's a secret”. Says Sandra:  “You have to come to a class to get the recipe”.

This week there are classes on Thursday, April 5, or Friday, April 6. Both classes re from 6:30pm – 9pm.  This week you’ll learn how to make Yogurt Braised Chicken with cashews and raisins; Rice Pilaf with pine nuts; Caesar salad; Strawberries and Oranges with vanilla scented wine. Complimentary red or white wine, of course!  $45.00 per person.

The info: 3 Letsonville Road, Paradox, NY 12858. 518-585-7286 | scourneen3@gmail.com