Doug and Penny want to let all of their fans known they are thinking about them and are looking forward to re-opening.
From Penny:
“We are still closed temporarily, due to the virus, for the safety of our patrons and employees. We really miss everyone and looking forward to seeing everyone soon. Stay safe and have a Safe and Happy Memorial Day weekend. Thank you. I really appreciate this. Stay safe, hope to see you soon!”
EDITOR’S NOTE: THIS STORY WAS REPORTED BEFORE NEW YORK STATE IMPLEMENTED COVID-19 SAFETY GUIDELINES.
It’s business as usual at the new Paradox Brewery Tasting Room in North Hudson. Extra deep cleaning and a cut back on seating per new New York Sate rules are being followed.
Meanwhhle, over at Sticks and Stones, news from Gary and Steve:
From Witherbee’s Carriage House:
As our Loyal Customers know, we take cleanliness seriously at Witherbee’s Carriage House. We have been taking extra steps to sanitize hard surfaces throughout service to help assure our customers’ and staff’s health and safety. We have decided to temporarily suspend use of our Salad Bar, and include a side salad or cup of soup with all entrees. As always, you are welcome to order take-out, and we will be offering a “family style” dinner option. We will be happy to deliver your order to your car if you prefer.
It has been our policy to close in April and November for Annual maintenance, so we will see how things go. If the situation warrants, we may extend our spring break.
Thank you all! We appreciate your business and wish you all well during this time...
From Flanagan’s Bar and Grill:
News from Trail Break at Schroon Lake
Trail Break values our customers and we are grateful that you come in to enjoy your favorite meals with us. Our goal is to provide the best and freshest meal in a safe and healthy environment for our customers.
We take great pride in the cleanliness of our restaurant. While the effects of the Coronavirus outbreak are being felt around us more each day, we wanted to reach out and share what we have been doing so you can continue to enjoy your favorite meals with us.
We are cleaning and sanitizing high contact points more frequently
We clean and sanitize our seats, tables and bar after each customer visit.
All dishes and utensils are always thoroughly washed and sanitized..
All staff are washing their hands even more frequently, as recommended by the CDC.
While there are not any reported cases in Essex County as of this time, we will continue to monitor the situation and follow advice that is provided by the CDC.
We understand that some customers may still feel the need to stay home during this time, so we want to remind everyone that we can make your favorite meals available for pickup and you can pay with a credit card.
Delivery within a 5 mile radius is also available on a case by case basis during this time.
If you have any questions or want to place an order, please give us a call at (518) 532-9040
So what’s been happening the last few months at Paradox Brewery in North Hudson? We caught up with founder Paul Mrocka on a recent visit to the $5 million enterprise on Route 9, which was hopping (pun intended).
On that fall day, beer was brewing, barrels were filled and tradesmen were applying the finishing touches to the tasting room.
Paul, a former home brewer who co-founded Paradox with his wife Joan, backed by a small group of very enthusiastic investors, was excitedly talking about the first batches of “test” beer produced using the new German brew house.
The first run of Paradox’s signature Pils had the potential to knock the brewing staff off their feet.
“We used the same recipe, (tried and tested at their South Schroon location) same amount of malt and it came out with an alcohol content of 11 per cent,” Paul said.
The reason? “More sugar is extracted from the malt, just one of the many efficiencies provided by the new brew house. And from a business perspective: that means using less ingredients and more profits. (For those wondering about tasting that high-octane beer -- it was tossed).
Head brewer Devon Hamilton says learning the new brew house system involved a “steep” learning curve.
“It’s a paradigm shift in the way you think about beer,” Devon told us. “You are not running around like a chicken with his head cut off anymore trying to throw this valve, by the time the timer goes off.” He was referring to the way the beer was produced in the tiny brew house in their former south Schroon digs.
“Don’t get me wrong, there’s still work to do. It’s a big mental lift now, rather than a physical lift, it allows us to think about the beer we make.”
The new facility will allow for the production of plenty of beer. This month the brewery will produce around 450 barrels, just a fraction of the 18,000 barrels the facility can make.
How happy is Paul about the opening? He’s “relieved” more than anything.
“We’ve had a ton of interest from our customers and we can’t wait to open the doors”.
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