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Battle of Plattsburgh DOTouringNORTH the Adirondack Coast NORTHSummer/Fall 2014 Summer/Fall 2014 Battle of Plattsburgh Water Slack you in the waiting ‘Dacks for? Summer/Fall 2014 |1 2 |DONORTH Summer/Fall 2014 |3 Photo by Seth Thomas DOTouringNORTH the Adirondack Coast IMAGINE WHAT YOU WILL ACCOMPLISH. Features DOBattle Of Plattsburgh Touring8 TakingNORTH the you Adirondack inside the bicentennialCoast celebration. Plattsburgh’s Last Strand 25 A restored Wurlitzer revives an arts community. With Water 26 Water you waiting for? Here’s your guide to making a splash on the Adirondack Coast. Slackventures 36 Walkin’ the line deep in the ‘Dacks. www.plattsburgh.edu 4 |DONORTH Summer/Fall 2014 |5 DO Departments TouringNORTH the Adirondack Coast DO Champlain Taste TouringNORTH the Adirondack Coast 11 Freestyling It Photo by Seth Thomas Sample Lake Placid’s locavore cuisine. 12 Five in Ten Hungry when you land? We’ve got you covered. ADVERTISE WITH US Lakeside Canvas 16 Beats, Eats and Bare Feets Contact us at [email protected] Music, food and campfires all summer. 22 Bright Idea for pricing ad specs. Come and Play awhile at Imaginarium children’s museum. Open Air 24 Bump, Set, Spike! Killing it on the biggest beach in the states. 25 Violent Femmes Roller derby royalty finds a home in Northern New York. Northern Archives 32 A Light in the Dark Visit the house and gravesite of a legendary abolitionist. ADK I.Q. Tour Guide 48 Puzzles 50 Resource Index Test the peak of your knowledge. 6 |DONORTH Summer/Fall 2014 |7 THEEDITOR Dear reader, Editor-In-Chief Matt McDonald Managing Editor Natasha Courter In the midst of pondering my looming commencement and producing this Art Director Nicole Hebdon third issue of DoNorth, I had a thought: If Theodor Geisel’s “Oh, The Places Photo Editor Claire Durham You’ll Go!” is the bible for graduates from 1st to 16th grade, are tourism magazines the grown-up version? And what if Dr. Seuss made his own mag? Associate Editors 4 Christian Burek Ok, maybe I’m getting carried away. “Do Lorax” could be a bit depress- Luis Reyes ing. But “Oh, The Places You’ll Go!” is the most cliché graduation gift on Jonathan Schmitt 7 the planet for a reason. It entertains. It inspires. It reminds us to laugh and be 10 optimistic when we need to the most. Like any tourism magazine worth its Contributors 1 8 pages, we hope to do the same. Jenine AbedRabbo 6 Ebonyrose Bellamy 9 5 The difference is that DoNorth: Touring the Adirondack Coast isn’t just Tawnee Bradham any magazine because the Adirondack Coast isn’t just any place. In this issue, Nickolas Cavaliere you’ll wine and dine and slack the ‘Dacks; meet the Wurlitzer that’s reviving an Elizabeth R. Davidson arts community; pay homage to a famed abolitionist; paddle open water and Camille Daniels 3 2 dive to the shipwrecks below. You’ll relive the key battle in the War of 1812 at Monica D’Ippolito a re-enactment event 200 years in the making. Noelle Palumbo Elizabeth Reff Sound like a lot? Well, those aren’t the only things to add to your itinerary. Seth Thomas Ja’Pheth Toulson Now go forth, And DoNorth. Marketing Director Laura Colon Business Manager Maureen Provost Matt McDonald Marketing Associates Editor-in-Chief Yenhui Wu [email protected] Jessica Reilly Technical Consultant Rene Burl Faculty Advisors On the Cover Luke Cyphers Jennifer Meschinelli DoNorth GPS: Explore featured locations in this issue The Battle Of Plattsburgh is a weekend- Printer long event that commemorates a key battle Ovid Bell Press in the War of 1812. During the annual The Strand Theater page 45 A&M Scuba page 29 Point Au Roche State Park page 31 P. O. Box 370 re-enactment, the streets of downtown 1 23 Brinkerhoff Street 4 182 Green Valley Road 7 19 Camp Red Cloud Road Fulton, Mo, 65251 Plattsburgh are filled with actors and tour- Plattsburgh, NY 12901 Ellenburg Depot, NY 12935 Plattsburgh, NY 12901 (800) 835-8919 (518) 563-1604 (518) 565-6176 ists alike. This photo was taken beside Lake Plattsburgh City Beach page 24 Do North Champlain, the site of many naval battles 8 Beach Road during the war. Here, a re-enactor is envel- 101 Broad Street page 12 Kayak Shack page 30 Plattsburgh, NY 12901 oped in smoke smoldering from his antique Plattsburgh, NY 12901 Livingoods 697 Bear Swamp Road 5 3999 Route 9 rifle. The bicentennial celebration will take 2 Peru, NY 12972 Plattsburgh, NY 12901 Plattsburgh Airport page12 place in Plattsburgh during the first two (518) 643-2020 (518) 566-0505 9 42 Airport Road weeks of September. Plattsburgh, NY 12903 (518) 565-4795 SUNY Plattsburgh page 33 online donorthmag.com St. Regis Canoe Outfitters page 27 73 Dorsey Street 6 101 Broad Street MacDonough Monument page18 facebook.com/donorthmagazine 3 Saranac Lake, NY 12983 Plattsburgh, NY 12901 10 MacDonough Park @DoNorthmag (518)-891-1838 (518) 564-2000 City Hall Place Plattsburgh, NY 12901 8 |DONORTH Summer/Fall 2014 |9 CHAMPLAINTASTE Approved! Photo by Claire Durham Freestyling It Five star cuisine from your backyard Photos by Monica D’Ippolito In the kitchen, Chef Richard ground almonds. Also on the drink menu, been eating Richards cooking since the Brosseau spreads a little butter on each bun Freestyle offers New-York-brewed beers, beginning,” Hayes says. “I’ve never had Discovering a new world of wining and dining and then places them on the grill. It only which they frequently have on tap. something I didn’t like; usually I have takes about two minutes for the buns to After a few minutes Brosseau one of the specials because they’re really, turn golden brown. In a frying pan, he slips takes out the foie gras and adds a splash really good.” foie gras—a rich French delicacy made of Brandy before placing it in the oven This time, Hayes orders a There can be a moment of panic inviting. In low light, paintings line the walls, from duck or goose— into the oven. He again. Once the burger looks to be cooked specialty grilled cheese served with duck. when your server asks you what kind of and a fireplace sits next to the bar. It’s the then seasons a burger and places it on the medium-well, he adds chicken broth with “Wow,” he says when the plate arrives. wine you’d like and you’re forced to quickly ideal spot for a date or an evening with grill. The foie gras, he says, is from a farm a little salt and pepper. Then after a few “Duck on top of grilled cheese. I’ve nev- wade through a long list. I was only able to friends. Or, as a fellow customer put it, it’s a just across the border in Quebec. more minutes, he places the foie gras on er seen that.” He bites into his sandwich give my waitress the slightest clues: I wanted place to unwind “after a looong day.” Chef Brosseau has always prided top of the burger in the frying pan. Now and looks up. “You can’t go wrong.” something red, preferably dry, and a blend. The lunch offerings are just as ex- himself on using local ingredients to create rich and buttery, it melts over the burger as -Monica D’Ippolito She listed a variety of options that fit my pansive as the dinner menu, and as a vegetar- tomato, feta, hummus. The mushrooms dishes that offer a mix of flavors unique to they both sizzle. criteria and brought me a small sample of a ian, I had plenty of options. I started with a bulked up the wrap into a substantial meal. the region. From the food to the décor to Juicy, flavorful, organic, fresh — it Spanish wine she thought I’d enjoy. It was salad that combined mixed greens with goat I enjoyed it with a side of sweet potato fries the vast drink menu, Lake Placid’s Freestyle tastes excellent. fantastic. But that seems to be the norm at cheese, walnuts, red onions and olives. It was and a spicy dipping sauce. Cuisine embodies Northern New York. “We’re not like any restaurant Irises Café & Wine Bar. served with light vinaigrette that didn’t over- The food and the relaxed atmo- “My philosophy was always to use putting out standard food. It’s different, in- Located in downtown Plattsburgh, power the flavors of the other ingredients. I sphere make Irises wonderful. No matter farms… that’s how I was raised in the busi- novative,” Brosseau says. “So when we do Irises has a bit of everything—martini ordered it small, but the portion was sizeable. the weather or the length of your day, you ness,” Brosseau says. a burger, we don’t just do a burger, we do specials on Wednesdays, live music on My main course was a pita wrap can find serenity inside. And a perfect glass While Brosseau is in charge of a foie gras burger, we take everything and the weekends and a rotating selection of that added Portobello mushrooms to usual of wine. -Seth Thomas the menu, co-owner Nikolay Wilen and elevate it a little bit.” monthly events. The inside is immediately Mediterranean fare—artichokes, olives, his wife Victoria Beliaeva add their spin The innovative dishes don’t stop on local charm, as they feature photos and at Freestyle’s burger selection. They high- Photo by Rachel Penders paintings to add a warm, local and homey light the menu. Some favorites include the feel to the restaurant.
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