April 02, 2015

Easter Eats and Drinks

April 02, 2015/ anthony batson

With Spring in the air, and the Easter Bunny getting ready for Sunday, Sticks and Stones has a tempting menu to welcome in the next season. And our friends at PDX have some yummy, Easter themed beers, starting with their brand, spanking new BELGIAN BRUNE!

(Brune is Brown in French) and this drop, which we tasted last weekend, is a rich malty beer fermented with their “characterful house Belgian ale yeast”

Our palate tasted a nice, dry finish -- typical of most Belgian beers -- with that fruity flavor backed up by a pleasant malty finish. For Beer Geeks: ABV 4.8% IBU 31

And what’s Easter without chocolate? Well PDX has you covered with their CLASSIC STOUT, a rich, roasty, and chocolaty classic Stout.

For beer Geeks: It’s made with English Roasted Barley, Flaked Barley and Fuggle Hops. ABV 4.9% IBU 4.9%

The tasting room hours are Friday from 4-7 & Sat 12-6. Happy Easter! PDX is closed Sunday,

And here is Sunday's special menu from S&S!

STARTERS

Soups by Tony c 5 b 7

pasta fagioli, cream of mushroom, cream of broccoli

Seaside Mary 12

our signature Bloody Mary cocktail served with 2 jumbo shrimp

Stuffed Clams 12

clams, onions, bacon & Parmesan cheese

MAINS

Oscar’s Smoke House Ham 22

finished with maple glaze, fingerling salt potatoes and green bean almandin

Prime Rib 25

slow-roasted, hand carved with fingerling salt potatoes and green bean almandine

Lobster Ravioli 20

lobster stuffed ravioli tossed in our tomato basil vodka sauce

Chicken Marsala 20

boneless chicken breast sautéed in Marsala demi with mushrooms, over bow tie pasta

FINISH

Chocolate Mousse 8

Grand Marnier Crème Brulee 8

March 13, 2015

St. Patty's Day Weekend and Beyond

March 13, 2015/ anthony batson

The Irish is alive and well at Sticks and Stones. Co-owner Steve Holmes swears that he’s from a long line of O'Connors! (Okay, he is, we checked on ancestory.com).

So that gives Steve bragging rights to offer up his secret recipe for his “super tender, slow roasted” Corned Beef and Cabbage Dinner for $14.99 on Saturday. While supplies last!!! Reservations not accepted, but as Steve says: “Ugly green sweaters are optional!”

Meanwhile, at Flanagan’s, St. Patty’s Day starts at lunch and dinner this weekend. There are food and drink specials all day Saturday and Sunday with a HUGE St. Patrick's Day Celebration on St. Patrick's Day.

At Witherbee's Carriage House the kitchen is turning out Corned Beef and Cabbage, Bangers and Mash and Home Made Shepherd's Pie (Traditional or Vegetarian). All of their entrees are gluten free.

And now, for something completely different this weekend! From Deb, at DeCesare’s pizza: “We have a hot roast beef sandwich served with French fries and a crab meat stuffed shrimp served with a side of pasta with garlic and oil, with a salad”.

February 28, 2015

The Fire Is Out at Mr. P's Mountain Smoke House...

February 28, 2015/ anthony batson

From Chef Shelby: Sad news today...

Since we closed for the season on Labor Day, people have asked when we were going to be reopening, and the honest answer at the time was sometime in May 2015. After careful consideration, and with mixed feelings, the honest answer today is that Mr. P’s will not be reopening.

This wasn't a decision that came easily or that we took lightly. Our heartfelt appreciation goes out to our family and friends for their support and encouragement in this endeavor. We extend a sincere thank you to all of the Mr. P’s customers and crew over the past four years, many of whom are now close friends. While there are still many questions to answer, we are very happy here and look forward to joining you as regular citizens of the Schroon Lake community.

From Mr. P:

I came here with a dream to live in the Adirondacks and, thanks to a lot of hard work by Shelby, what we thought was a damn good plan to open a gluten-free barbeque joint. I have achieved the dream, but, you know, best laid plans and all that... It happens. So after a lot of thought and more than a few lengthy discussions, this is the decision that feels right.

There have been some ups and downs, but I wouldn't trade this experience for anything. We've made some great friends and smoked a bunch of meat. We've brought smiles to the faces of kids with Celiac disease when they found out that yes, that cupcake is gluten free. And we've had some good pop-ups and parties. Thank you for the memories.

Oh, by the way, do you know anybody that wants to buy a restaurant? :)

From Chef Shelby:

When we wrote the business plan for Mr. P’s, there were three core values that I wanted to ensure became part of our culture and operations: Be Authentic, Be Supportive and Engaging Members of the Community, and Contribute to Global Sustainability. I believe during the four years we have been here, we have lived up to those core values. But if I am being authentic with myself today, the restaurant is no longer a passion for me. The financials make it a hobby, not a business. If I don’t have a passion for my hobby, why do it? Injuries and chronic health conditions have also weighed heavily into my decision. As any chef will tell you, it is a physically demanding job. It was questionable whether I would be able to get through another season in the kitchen.

The aspect of Mr. P’s I have enjoyed the most has been entertaining, hosting events, pop up nights, cooking for friends and regular customers on a smaller scale, and of course our legendary parties. Posting Facebook updates of humorous events that took place throughout the day was pretty fun too. (Extra ranchy anyone?) I look forward to finding ways to continue to do the things I love without the burden of being tied to a storefront seven days a week. And it isn't as if I am retiring. My work in the mental health community has been extremely rewarding, I anticipate continuing that as well as what seems like the never ending path to my Master’s degree.

PS – There might still be a Mr. P’s and Shelby’s Kitchen Therapy cookbook someday.
(For anyone with outstanding Mr. P’s gift certificates, please contact me directly and we’ll work something out for you.)