artisanal food and agriculture

CAP Region 5: Vegan / Vegetarian Spotlight

March 1, 2022 By Susie Powell

Susie Davidson Powell | Food Writer and Times Union Dining Critic
Special to the Upstate Alliance for the Creative Economy

The plant-based food industry has boomed in recent years with myco-protein chik’n and beet burgers that bleed, branded with names like Beyond and Impossible suggesting we’re scaling new heights. The pandemic only sharpened growth with renewed interest in health conscious eating, efforts to reduce animal consumption (hello, meatless Mondays), and awareness of strained farm-to-table supply chains coupled with new direct-to-consumer options. Suddenly, plant-based options surged on mainstream restaurants’ simplified, post-pandemic menus and customers continue to feed the demand for meatless options when dining out.

Downstate, we’ve seen a Michelin star and James Beard award nominations for a vegan restaurant, chef and veg-driven hospitality group. Upstate, the Capital District is enjoying its own share of the action with more growth in the vegan/vegetarian dining scene in two years than the last ten. And they aren’t they aren’t doing it lightly. From the growing vegan list, we’ve picked five eateries putting flavor, fermentation and local farms at the forefront of their plant-based creations.

This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny!

BAR VEGAN | Center Square | Albany

From Lark St. Poke to the Loft 205, sibling owners Will and Mary Phan have opened downtown spots that earn a loyal crowd. But after closing their popular college bar, LAX, during the pandemic, Will was inspired by vegan restaurant Avant Garden in Manhattan and reinvented the LAX space as a vegan restaurant, including an entirely vegan bar. Partnering with a local florist, the place has been beautifully transformed with shiny white subway tiles, leafy planters and trailing vines, and the menu offers shareable plates that won’t break the bank. From a kitchen carefully separated to avoid cross contamination with the Loft restaurant upstairs, try the sweet potato tempura sushi roll, edamame potstickers filled with a luxurious edamame puree (choose steamed or fried), stuffed avocado and bang bang cauliflower florets. All wines and spirits are vegan or organic.

Bar Vegan | 205 Lark Street | Albany NY | Phone: 518.818.0833

TAKE TWO CAFE | Schenectady

Take Two picks up where much missed Shades of Green on Lark Street left off years ago. Owner Chelsea Heilman has created a gorgeous garden-inspired oasis on Schenectady’s State Street where foot traffic is high and it’s hard to miss her hand-painted sidewalk tables. An avid traveler, Heilman serves a chickpea curry, inspired by one from Iceland, along with a replica avocado-pesto-feta-walnut toast and a tofu scramble breakfast burrito with chorizo, chile, and homefries both inspired by cafes in Melbourne, Australia, and Colorado.

Among the most labor intensive ingredients is Heilman’s faux lox salmon. Carrots are given a 32-hour bath in a seaweed, soy and caper brine for umami bite – perfect to pile on a bagel with vegan cream cheese. Stop by and join an all-day crowd pouring in for sandwiches and vegan pastries. Fix your coffee as you like: A counter refrigerator is jammed with all the plant milks from oat to almond.

Take Two Cafe | 433 State Street | Schenectady | Phone: 518.280.9670

Meadowlark @ Troy Beer Garden | Troy

As if this stylish, leafy, downtown cocktail bar could get any greener, Meadowlark Catering – from the team behind Wizard Burger (Albany), Burrito Burrito and Takk House (Troy) – has taken over the kitchen reins at Troy Beer Garden. Upping the spice stakes with Nashville Hot Cauliflower, their much loved sticky, battered General Tso’s cauli rivals the namesake original in chili-garlic sauce and white sesame seeds.

But this short menu is designed for sharing so order up Cajun-spiced loaded pub fries smothered in chickpea cheeze sauce, smokey sweet BBQ, and pickled jalapenos and try their seasonally evolving taco trio, mac-n-cheeze or chickpea “all flat” wings. Who cares if the wings look more like fat fingers than boneless chicken when it’s packed with 15 herbs and spices and drizzled in green goddess sauce. While you munch, sip a Fakin’ Bacon Manhattan made from Bulleit bourbon, maple, Antica amaro and capped with a fake bacon spear.

Troy Beer Garden | 2 King Street | Troy NY | Phone: 518.244.5215

WIZARD BURGER | Downtown Albany

It’s hard to overstate the craftiness behind the Wizard’s vegan creations. If you visit the Wiz on social media, you’ll find burger abominations flying off on intergalactic, space odysseys. Go in person and this purple-hued counter service spot has added a line up of boozy and non-alcoholic cocktails and an additional room in which to enjoy them surrounded with curios from plant terrariums to crystal balls.

Whether you go for lunch or happy hour, the team behind Wizard Burger has all their nighttime cravings on the menu. Get the Mumbo Jumbo – an Impossible burger topped with house chili, battered onion rings, tater tots and jalapeno-garlic crema – or a crispy chik’n Raptor, but don’t forget battered pickles on the side. Those with a sweet tooth might choose the Impossible Strawberry Snail with an Impossible patty and raspberry jelly on a glazed donut by tiny Strawberry Snail vegan bakery. Go ahead and sip zero-proof cocktails like the hibiscus-based Unbound, but keep in mind purple margaritas are 2-for-1 every Thursday.

Wizard Burger | 74 N. Pearl Street | Albany NY | Phone: 518.250.9440

THE JUICE BRANCH | Catskill & Hudson | Black-Owned Business

Painted all the colors of a tropical island, it’s no surprise George Salter’s juice bar is an uplifting place to hang out whether you visit his Warren Street, Hudson location for an antioxidant packed smoothie or hop the Hudson river to Catskill. In Catskill, you’ll find Salter whipping up his lunch du jour, teased a day ahead on social media. It might be crisply fried oyster mushroom sandwich or plant-based Smack-n’Cheez. Sink into a barrel chair in the window, dip into a book on juicing or the benefits of tea, and Salter will hand deliver plates. Pick from more than twenty-four smoothie combos, add boosts from ginger, elderberry or MCT shots. Munch on nutella and banana or avocado toast topped with hard-boiled egg, hemp and chia or fuel up with an acai or peanut butter banana bowl. (Note: Cash or Venmo only in Catskill)

Susie Davidson Powell | Food Writer and Times Union Dining Critic
Special to the Upstate Alliance for the Creative Economy

This article is presented through a content collaboration with ACE and CapNY.
Visit us on Instagram at @upstatecreative and @gocapny!

ACE Inside Look: Nine Pin Cider

May 1, 2018 By debug

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[cs_text]Photos and article by Ska City Photography; photos from the ACE Creative Economy Mixer on April 23, 2018.

Nine Pin Cider Works is a thriving business that retains the appeal and loyalty of a family-run endeavor despite growing their wholesale footprint to 3 states and housing a large tasting room in the heart of the Capital District.

Bottles are still hand labeled on-site, all employees are empowered to contribute future batch ideas, and the canning line is as likely to be manned by the owner as it is by the Head of Packaging, Justin. Seven massive tanks dominating the warehouse are playfully named after the Seven Dwarves, while 26 smaller capsules are on hand for creating a constantly changing menu of retail seasonal and specialty blends.

Spend a few minutes with Nine Pin Founder and Cider Maker Alejandro del Peral and you will quickly realize that their success is no accident: Alejandro’s infectious enthusiasm, entrepreneurial spirit, degrees in Biology and Hydrology and experience in Engineering uniquely combine to set a casual, dedicated atmosphere. Asked to have his portrait taken in front of whichever Dwarf tank best fit him on the day of our visit, he walked to Dopey without hesitation. This humility and having mother Sonya (an attorney by day) as the company Business Manager keep Alejandro grounded while leading one of the fastest growing creative businesses in the region.

Location: 929 Broadway, Albany NY [map it!]

Employees: 13 Full-Time, 17 total

In business since: 2013, with the first batch production in February 2014

Products: 4 wholesale cider core products, and 100-150 small batch blends annually

Was any single experience or moment the trigger for your company progressing from an idea to reality?

Alejandro del Peral: It really stemmed from when I was in Grad School – I became very interested in food systems and what I ate and where it was grown. Sustainable food systems usually involve sourcing everything locally, but ‘local beer’ was made with ingredients from all over the world. It was ‘local’ but it wasn’t driving the economy. When I heard that New York had the second largest apple crop in the country that was my “Eureka” moment.

What advice would you give to a person starting a creative business?

AdP: First, you need a lot more money than you think you do. Secondly, you must realize that as much as you want to be creative it is about what your market and customers want and you must be open to being creative within the parameters set by the market you are serving.

What inspires you?

AdP: Inspiration comes from the involvement of everyone in the company. New York produces the most varieties of apples in the country and working with the team to find new blends is inspiring. Having the Tasting Room gives us an outlet to experiment; with our wholesale products we are more reserved with what we produce because there is so much more invested. We can make a 50-gallon batch, put it on tap here and even if it doesn’t turn out incredible we get the feedback from the consumers and it isn’t a huge loss.

Was there a particular moment or milestone where you thought “Ok, now we’ve ‘made it’”?

AdP: I was at a bar and overheard a conversation about our cider and realized the brand had grown beyond just me and those associated with me and my mom. It has its own image out there and it’s not totally in our control any more. Still, there hasn’t been a feeling that we’ve ‘made it’ because we are still in Start-Up mode. Things are going well, but we are not there yet.
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Congratulations, 40 Under 40 Honorees!

March 16, 2017 By debug

*Dan Cullen, Workforce Development Institute. Photo credit: Victoria Kereszi*

Upstate Alliance for the Creative Economy (ACE) congratulates the 2017 honorees of the Albany Business Review’s “40 Under 40” list. This year, 10 of the 40 honorees are involved with ACE, or are leaders in the industry segments that compose the region’s Creative Economy. Among them:

Dan Cullen, regional director of the Workforce Development Institute (ACE Leadership)
Alejandro del Peral, founder and owner of Nine Pin Cider Works (Culinary Arts sector)
William Gamble, CEO and owner of Pinhole Press (Visual Arts and Handcrafts sector)
Dave Gardell, owner of the The Ruck/Rolling Stock Co. (Culinary Arts sector)
James Hardesty, medical strategy, Fingerpaint (Media sector)
Kristen Holler, executive director of the Albany Barn (Performing Arts, Media, and Visual Arts sectors)
Tony Iadiccio, executive director of the Albany Center Gallery (Visual Arts sector)
Kristen Holler, Albany Barn. Photo credit: Donna Abbott Vlahos, Albany Business Review
Cory Nelson, owner of Troy Kitchen (Culinary Arts sector)
Banni Singh, principal, D2D Green Design (Design sector)
Ali Skinner, director of strategic communications for CDPHP (Media sector)

“We’re really glad to see that so many of the ‘40 Under 40’ honorees are working in the Creative Economy,” said Maureen Sager, ACE’s project director. “Their businesses and organizations add so much vibrancy, excitement, and real competitive edge to the Capital and upstate region.”

ACE has recently begun working with the Culinary Arts and Agriculture industry. This group, estimated to employ 5,000 people in the region, is an integral part of the local Creative Economy, and ACE will have much more to announce about this sector in the coming months. Until then, toast these ’40 Under 40′ winners at Nine Pin Cider Works, Troy Kitchen, or the Ruck!

*Cory Nelson, Troy Kitchen. Photo credit: Donna Abbott Vlahos, Albany Business Review*

Schuylerville’s Creative Economy: Revolution Cafe

January 24, 2017 By upstatecreative

by Thomas Dimopolous

Inside the Revolution Caf?, a wall labeled “Dream” stands opposite a chalkboard that reads “Your Vibe Attracts Your Tribe,” and a full bistro menu boasts titles like Federalist Salads, Patriot Sandwiches, and Constitution Wraps.

“I like the historical aspect of the name Revolution Cafe, because I feel everything in Schuylerville is a revolution,” said Cassandra Wilusz, who went through her own personal revolution when she walked away from her process analyst job in corporate America, to open the Revolution Cafe in summer 2016.

“This business I am passionate about: making food affordable and fresh and connecting with people here, every day,” she said. It has been a journey and there have been some struggles along the way, for example, it took me a while to find an equipment supplier I could rely on (I now use one a little like NellaOnline.com) but my enthusiasm has kept me going and I couldn’t be happier with the results.

The business employs three people during the winter months and eight during the summer. The space accommodates 20 patrons inside and seats nearly three times that amount outdoors, where the view overlooks the canal that adjoins the Hudson River.

Some of the people who have worked the space before have gone on to open their own coffee shops, with some finding franchises (HTTPS://JUSTLOVECOFFEEFRANCHISE.COM/RESEARCH/WHAT-IS-JUST-LOVE/) that match the ideology of the Dream Cafe in helping their local community.

Wilusz’s goal is to create a creative space for all to come together: from local musicians and singers, to high school students and workers from the nearby lumber store.

“The vision is to have an Open Mic night once a week where you can hang out and listen to live music, to add microbrews and a tapas menu,” Wilusz said. “I want to create a casual environment where you can come, hang out, have drinks and appetizers ? and not just for a certain demographic. I want this to be for everyone.”

Contact:

Revolution Caf?, 31 Ferry Street, Schuylerville

(518) 695-3930 // Revolution Cafe on Facebook