LOCALadk Magazine

Summer 2020 LOCALadk Magazine 47 LOCALadk led to the development of the concepts that have become essential to both locals and visitors alike. When asked how the coronavirus has and will continue to impact her operations, she stated, " We originally developed a menu with 46 sandwiches named after the 46 High Peaks in the Adirondack Park. This has developed somewhat of a cult following, and is featured in both Simply Gourmet and Big Mountain Deli." She went on to talk about the changes that might be a result of the current virus. "People are look- ing for fun on their vacation, and we enjoy providing fun and good food in all of our restaurants. We most likely will not mess with our restaurant concepts, as they have proven ver y successful." Many restaurants, like those operated by Holly and her family, are counting on their strong reputation and passion for quality to help the area thrive once again as a food destination, as well as for those who love the outdoors. Ken Fontana and his wife, Trisha, brought their strong background in food to the Ad- irondacks and opened Blue Moon Café more than 20 years ago. Since then, this quaint little restaurant in downtown Saranac Lake has grown to be- come an important neighbor- hood business that pays trib- ute to local ingredients and ser ves as a gathering place and central hub for commu- nity dialogue. Welcoming to all who live or visit, it is com- mon to find local celebrities camping out with their morning coffee, enjoying fresh baked breads and pastries, meeting friends for lunch, or returning for their creative dinners and a cocktail. Ken is pragmatic but hopeful that although our current cri- sis has created ver y unique challenges for small businesses, it will be loyal local customers and those visitors who love re- turning to the Adirondacks who will lift them up when we are able to fully take hold of this current situation. He looks to this time of business closure as an opportunity to work on ef- ficiencies and build a strong strategy for the future. Building on where the restaurant is located, he states, "I believe the draw to the Tri-Lakes/High Peaks region is cumulative. Food and beverage, local heritage, unique lodging, independent retail stores, outdoor recreation, ecology and the arts create a whole [experience] that is most definitely greater than the sum of the parts." When asked how Blue Moon will be differ- ent coming out of this crisis, Ken says, "The Blue Moon Café will always be the Blue Moon Café. Changes we make will be to create a better, small neighborhood joint with great food and a rustic, casual feel. It will be efficiencies that we spend the most time on improving." Jarrad Lang is the executive chef of the Mirror Lake Inn in Lake Placid. Internationally known as a superb resort with exceptional food, the Mirror Lake Inn has enjoyed the highest ratings and most extraordinar y level of loyalty from guests that any hotel could hope for. Out of an abundance of caution for employees and guests, the Inn temporarily closed its doors for business until it is felt safe to restart. This time has allowed Chef Lang to think through what his Four-Diamond food will look like when they reopen. Jarrad's background, which includes a culinar y arts degree, appren- ticeship in France, and work experiences in exclusive opera- tions in the Adirondacks and Boston, has provided a founda- tion that gives him the ability to consider numerous options. As we talked, he pointed to some obvious changes that will need to be made. "I do know that nothing will be the same as it was. Dining room capac- ities will be less, large group gatherings will be far less prev- alent (if allowed at all), and standard offerings such as buf- fets will need to be re-imag- ined. We will have to look for ways to reduce human contact, probably consider enhanced to-go orders and room ser vice, and basically remain ver y flex- ible and see what people are comfortable with." Chef Lang does believe that restaurants will be a huge part of the recover y, and he expects that the Mirror Lake Inn will play a significant role in that Adirondack region effort. "Peo- ple will return to restaurants and bars because they want to celebrate with friends and loved ones. They want to blow off steam and laugh again. They want to eat good food and en- joy well-crafted drinks. They relish the understanding that food is truly the universal language, the great unifier." Understanding that guest perceptions and essential needs will change, he ends our discussion by stating that the big- gest challenge and most important responsibility of any restaurant will be to keep customers and employees safe. Something that he and his staff will be ready for. Anne Sterling is a truly unique individual, and a ver y tal- ented cook who is a product of La Varenne cooking school in Paris, a teacher of food who is fluent in French and totally passionate about French culture, food, and wine. She's also a local with a magnetic personality that draws loyal custom- ers into the Left Bank Café in Saranac Lake. This authentic French Bistro on the banks of the Saranac River provides a step back in time for local food lovers and visiting aficio-

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