Laissez les bons temps rouler

Let the good times roll!

Of the many wonderful taste bud sensations,  Chef Shelby Davis and her partner Chris Palmatier have inflicted on the palates of many in the North Country --  from gluten free treats to smoked salmon and the best blue cheese coleslaw ever  -- potentially the best thing they’ve ever done on the culinary front was the introduction of the Pop Up Restaurant concept.

From Thai, to Indian to Mexican, the Pop Up Restaurant is a wonderful idea – giving Shelby and Chris – and a range of guest chefs – the chance to branch out and tickle the taste buds with cuisines not readily available: unless you want a 90 minute round trip car ride.

And the deadline is fast approaching to sign up for the next foodie adventure: Fat Tuesday. It’s a $15 buffet, BYOB/W/L  at Mr. P's Mountain Smokehouse. It’s this coming Tuesday, March 4, at around 6pm. On the menu is Étouffée, gumbo, jambalaya and  king cake.

You can eat in or get a take-out box, but you must sign up Sunday. You can get all of the details, here.

Crawfish in Schroon Lake?

If there's crawfish in Schroon Lake -- not literally, but figuratively -- it means it's that time of the year: the annual Witherbee's Carriage House Bayou Bob Crawfish Boil, starting Saturday through Saturday -- while supplies last!

Bill and Patty Christian have had thousands of pounds of crawfish flown in from Louisiana for this special event, which memorializes Louisiana native and long time Schroon  Laker Bobby Matchutas.

Bob taught Bill and Patty all of the secrets to a traditional Louisiana Crawfish Boil, including a dizzying array of secret spices and the precise timing required to achieve that authentic Cajun taste.

Schroon  Laker Joe Steiniger has the terrific back story behind the Boil on his North  Country Rambler blog. It's a fun read.

Each serving is a pound of crawfish, corn, potato and assorted veggies.

Witherbee’s Carriage House 581 US Route 9. 518-532-9595

Schroon Lake 2014 Chili Cook-Off Champions

Besides Shelby’s smile, there were those of the winners – among them some very familiar faces.

Sweeping best Meaty and Best Veggie was Patty Christian, from Witherbee’s.  (It was a repeat of Year one of the contest in 2012 . In 2013 she won for best Veggie).

And Ruthie Peterson reclaimed her place as the People’s Choice winner – a trophy she won in the inaugural 2012 contest.

The other winner: Best Chili from an EMS or Rescue Squad, went to Christopher Keller, from the North Hudson, with his Artery Choke Chili Version 2.0.

Curtis Becraft and Cara Lynne Hall judged and entertained the crowd!

The event bought together the community and everyone had a great time.  It gave friends  a chance to get out catch up, bought up second home owners and visitors, and as an official stop on the Schroon-North Hudson Poker Run, attracted the sled crowd.

Tara Bradway and Patrick Siler, founders of Schroon’s own ADK Shakes Company, serenaded the crowd with a rousing version of “O Mistress Mine” in full costume!.

Tony Ramirez, from the Schroon EMS, was grateful not only for the funds that will help keep the volunteer organization humming along – but by everyone coming out and throwing their support behind the event.

The 2014 Official Results From the 3rd Annual Schroon Lake Chili Cook-Off

A panel of seven judges determined the winners except the People’s Choice Award.

And now the winners, in a very, tight, taste bud fought test!

People’s Choice

(*Editor’s note – These scores could have been higher as some folks left it too late to vote).

1 – Ruthie Peterson, Chili Con-Fusion, 15 votes

2 – Myriam Friedman, Myriam’s Meatless Chili, 14 votes

3 – Fran Ramirez, Schroon Lake EMS, Great Bowls of Chili, 13 votes

4 – TIE Sticks & Stones Olympic Bobsled Beans and Mountain Lake Services with 10 votes each

Best Meaty Chili (top 10)

1 – Witherbee’s, Witherbee’s Buckboard Chili, 168

2 – TIE Ruthie Peterson, Chili Con-Fusion and Christopher Keller, Artery Choke 2.0, 167

3 – Sticks & Stones, Olympic Bobsled Beans, 164

4 – Tom Beach, After Burner, 163

5 – Mountain Lake Services, Best Meat Chili, 161

6 – The Bullhouse, Sausage & Corn Chili, 153

7 – Mr. P’s Mountain Smokehouse, Mr. P’s Award Winning Chili, 152

8 – Tom Beach, Beachies Pride, 147

9 – Lizzie Keays, Black Bean Meaty Chili, 142

10 – Travis & Kierstin Moses, Chili Chili Bang Bang, 141

Best Veggie Chili

1 – Witherbee’s, Carriage House Chili, 154

2 – Shelby’s Kitchen Therapy, Black Bea-no meat in this chili, 153

3 – Myriam Friedman, Myriam’s Meatless Chili, 147

4 – Sticks & Stones, Charlie Sheen’s Beans #winning, 145

Best Fire/Rescue Squad  

1 – Christopher Keller, No. Hudson, Artery Choke Chili Version 2.0, 167

2 – Tom Beach, After Burner, 163

3 – Tom Beach, Beachies Pride, 147

The (Beer) Trail Gets Longer

Dave Bruce counting the fruit of the ;labors of he and PDX Founder, Paul Mrocka

Paradox Brewery Founder Paul Mrocka was wiping the sweat off his forehead. He'd just uttered a few, choice curse words.

He was looking on in disdain at the kegging machine which on this cold Sunday night, wasn't working too well with the new kegs the brewery had just purchased. So he and partner Dave Bruce were left to finish the job by hand, giving "truth in advertising" street cred --  when it comes to the phrase "hand" crafted beer.

Despite a job taking several hours longer than expected, Paul and Dave were happy -- even a little giddy -- about their accomplishments.

The lads had just finished kegging PDX's first ever Triple Ale, a hearty IPA beer with "triple everything" according to Paul, which gives this beer a 10.5 percent alcohol content.

"It's a Belguim IPA, not as hoppy as the west coast IPAs," Paul told me.

Triple IPAs are relative new comers to the beer scene, debuting, believes Paul, about 20 years ago.

We were the first customers to get our growler filled with the Triple and it's quite a beer: smooth all round, with lots of fruit notes, that glides easily (maybe too easily) down the throat.

Mrs. Schroonlaker, Aka Annette Batson, announced it  was her favorite PDX Brew yet -- and she's right!

Dave and Paul in the PDX Brewery Tasting Room

What makes this beer so delightful are two special ingredients Paul has added: coriander and orange peel.

It was those two ingredients which made this beer a standout when Paul was still a home brewer, winning fans all up and down Paradox Lake with his legendary ales.

Those ingredients provide the fruit notes, but in no way is the beer overwhelmed by these two flavorful -- and powerful -- additions.

This weekend we are looking forward to tasting PDX's second winter offering, Dark Bay Stout.

The beers is named after the bay where Paul has a home on Paradox Lake, and where the idea of opening a brewery went from a dream to a reality.

The beers will make their official debut this week to a wider audience at the Saratoga Beer Beer Week.

And at the brew house on Route 9 this weekend, there's going to be a lot of activity. It's an official stop on the Schroon-North Hudson Annual Poker Run, as well as being directly across from the Mountainside Gym, where Schroon's 3rd Annual Chili Cook-Off is bring held Saturday (another official stop on the Poker Run).

Have you tried the new beers? Tell us? And what's your favorite PDX Brew?

Leave us a comment.