Lil' Nony's: Yum Yum Good!

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Wanna own the dream of owning a seasonal bakery biz in the Adirondacks? Lil’ Nony’s is up for sale. Read all about it here. Read two raves reviews of her goodies, here:

“Lil’ Nony's warm smile embraces you comfortably like your grandma did. As you settle into the meal, the waitress eases your nerves with her witty banter, her laugh assuring you that everything's going to be just fine even when times are tough. The Glazed Eggnut sends you into an ocean of pleasure, a shower of dopamine bathing you in honor and glory with each bite. The server brings over a "piggy bun" and shoots a welcoming wink your way as a maple makeover turns your world into a sweet (and savory, let's not forget the bacon!) tycoon of wholesome family fun. A handshake and hug on the way out seal the deal as a single silent tear slides off your chin; words just can't express how grateful you are, but Nony understands nonetheless. Lil Nony's is the Mecca of your hungry pilgrimage and you are Muhammad. Eat at this restaurant".

And from a pancake lover:

"Two words: blackberry pancakes! what a treat it was for a friend and I to have a delicious and inexpensive breakfast after doing a long and arduous hike the day before. and although it was busy with an initial 25-minute wait, the waitress literally sat us in a couple minutes. I helped myself to some coffee, and all was good in the world. they sell these little cinnamon donut balls called misfits placed perfectly next to the coffee, and so we decided why the heck not.

Our food came out in about 15/20 minutes, and everything was delicious. I had never had blackberry pancakes, and I was more than happy to pay a bit extra for them. they were the perfect consistency, not to thin or thick, with hot gooey berries inside, and some whipped cream of course. the home fries were cooked well as they should be, and I just had sunny side up eggs. the hash I'm pretty sure came out of a can, but it complemented the eggs n potatoes nicely. all in all, a perfect country breakfast spot. I will."

Paradox Brewery's Big Win At Prestigious Beer Fest!

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Paradox Brewery is on an incredible roll. Just a few weeks after the hugely successful launcht of their first two canned beers, the brew crew has picked up three prestigious awards at the 20th Annual Great International Beer & Cider Competition.

PDX took home a 1st place, 2nd and 3rd ribbon in this prestigious competition, held on November 4th 2016 in Providence, Rhode Island.

The 1st was for their Barrel Aged Belgian Tripel in the Strong – Belgian Dubbel/Tripel category.

That bad boy is an 11% ABV beer that is aged in bourbon barrels, giving it mouth notes of spicy-caramel-oak bourbon to balance the traditionally fruit-rich Belgian yeast.

Next up a 2nd place trophy for their Brett Pale Ale Apricot in the Sour/Wild Beers (American category). It’s a beer that is 5.7% ABV and 100% oak fermented with their house Brett blend “Machine Gun Funk.”

Brewery spokesman Ryan O’Donnell says the beer has “plenty of apricots introduced at the end of fermentation for a bold fruit profile and subtle earthy flavor.

“Last but not least, we won 3rd place for our crushable Paradox Pilsner in the Lager – Bohemian Pilsner category. This is one of our first three beers to be introduced into can production.

“We use an old world Pilsner malt for this 5.0% ABV beer that provides a bready background and we hop with a blend of noble hops to make it crisp and refreshingly drinkable.

Click on this link to view the full awards

This year’s win follows three medals won at last year’s awards where Paradox picked up hardware in the following categories: Oktoberfest (Paradox Fest Lager -- Silver Medal). Continental Pilsner (Paradox Pilsner  -- Bronze Medal). Fruit/Spiced Lager (Paradox Pumpkin Lager -- Bronze Medal).

Proud Paradox founders Joan and Paul Mrocka were over the moon with their recent win.

“Let's say I'm proud of the Team Head brewer Devon has put together. They are brewing innovative styles to Challenge their ability and your taste buds!," Paul said.

Joining Devon in the brew house is JD DeWaard and Tommy Formicola. But those wins are only inspiring Paul to push his crew to the next level.

“Look for more styles like our Red Ale that is aged in barrels. We add raspberries and second ferment with Brett for that fruity finish.” said Paul.

“There are a lot of big things in store for Paradox fans.”