Rogues on the Road, Reconnaissance

Monday, March 31, 2014

Salem Associates Annual Game Dinner

A Rogue Reconnaissance:
The Salem Associates Annual Game Dinner

The Rogues had a unique opportunity to attend The Salem Associates Annual Game Dinner recently and it was by far the best we’ve ever been a part of. A local game processor known as “Smoking John” had a few extra tickets and before we knew it we were in game-meat heaven. This event is sold out in days and can't be found on the internet or social media. The dinner is spread via word-of-mouth and invites are carefully given out at the discretion of club members.

Why was it the best? At many of the dinners we've attended, the game often merges into one common taste. If we're eating venison, we want to taste venison. If we're eating beaver or bobcat (yep, bobcat!) we want to taste the difference. The members at Salem spend the entire year preparing ingredients that been previously hunted and fished. Each member takes great pride in researching and preparing a dish for the night, resulting in 29 uniquely different dishes including “Smoking John's” game sausage. “Smoking John” cannot be found advertised anywhere, so don't go looking for him. He likes it that way; however, when and if you find him, you won’t be let down because he exquisitely prepares game into the best sausage we have ever had.

We arrived to find 200 plus men, women and children all eager to dive into the appetizers. “Smoking John” had two tables filled with an incredibly diverse group of guys. All were extremely welcoming, immediately asking if we wanted a beer. They informed us that we needed to get to the 17 appetizers before they're gone, as well as buy our raffle tickets. Game dinner etiquette includes loads of raffled giveaways, including high-end hunting rifles. We returned to our seats with a plateful of appetizers, more beer, and raffle tickets.

“Smoking John” passed around some of his private stock: Smoked Pepper Jack cheese, game-bird pate and sherry-cured smoked goose breast. Amazing!

We had a good hour before the main event started, which was nice because it gave us time to digest and figure out how we were going to fit in the remaining nine main courses. Each table was buzzing with hunting stories and it was easy to get drawn in, listening to both old and new. Of the many conversations, the topic of squirrel hunting came up and how it is a greatly under-appreciated game meat. We agree, squirrel is incredibly tasty and sustainable. Just takes a little time to dress and prep the meat.

Soon the MC was calling each table to the game buffet, and yes, we were the last table to get called. There was plenty so we weren't worried. We just spent the time continuing to laugh at each other’s stories, eagerly waiting to hear our number. Table 13 was called and we were off filling our plates like we were at the ultimate Thanksgiving Day meal.

Venison, elk, pheasant, wild turkey, beaver, and bobcat were all part of the main course. Matt's favorites: Venison Saurbraten & Beaver/peppers/onions. Rich's favorites: Smoked wild Turkey breast in mushroom gravy & the bobcat balsamic stew.

Each dish had its own signature taste. Nothing was overcooked and you could experience each game meat independently, picking up the subtle levels of gameness. We all really enjoyed the evening and just as we thought it was wrapping up, the MC broke out the raffle tickets. Guests carefully laid out the different colored tickets on the table, resembling something you might find at the Foxwoods bingo hall. As numbers were called, we multitasked and continued conversations of past hunting stories while sipping Weller Antique 107 proof bourbon. Matt ended walking away with a T-shirt and limited edition print from one of the game dinner founders, and current club president, Bob Folberth. Bob is not only an avid outdoors man, he is also an accomplished artist. Matt asked Bob to sign the print and he readily agreed and immediately launched into an inspiring story.

Some years back, Bob had been very sick and was recovering. He had never sketched or done any kind of art before, but had the sudden urge during his recovery to sketch the natural world. Bob said the sketch of the Great Blue Heron was not what it seemed. Bob had walked outside his house and found the bird had been struck by a passing car and died. He was amazed by the natural beauty of the bird, carefully picked it up and placed it near a wetland. Inspired, he gave the bird a final voice by sketching it and preserving it forever. Bob's wife loved the sketch and always told Bob it was the eyes of the Heron that spoke and brought it back to life. On a sad note, Bob's wife recently passed away and Bob informed Matt that he hasn't sketched anything since. We hope he picks it back up soon.

This amazing experience all happened in just four hours! Thanks to everyone at the The Salem Associates Annual Game Dinner for opening your event to the Rogues. We walk away with many fond memories and look forward to next year's event. We have deemed you #RogueWorthy!

Tuesday, March 4, 2014

Restaurant Reconnaissance: Operation, Hopped Up Café

A “Rogues on the Road” Restaurant Reconnaissance:

Whenever we visit a restaurant or, for that matter, any type of eating establishment that shares its core values with us – sustainability, using local ingredients, farm-to-table – we are going to post a write up of the place on Facebook so our friends can read about it and discover something they might not have known about. Please send us a message if you know of a restaurant you’d like us recon and write about.

#Hopped Up Café

2303 Lucas Turnpike, High Falls, NY 12440

845-687.4750

We had the great pleasure of visiting an amazing, true, farm-to-table café last weekend. Hopped Up Café is an eclectic gastro-pub with an amazing tap selection and an even more impressive menu that features locally sourced ingredients.

The café is located just outside New Paltz, NY in the beautiful hamlet of High Falls. The moment we entered we were enthralled by the local artwork displayed on the walls. The art is impressive to the eye, tells a story, and is actually affordable to a collector who is looking to buy. We loved the 1920’s house music. It played softly in the background and conjured up visions of an old prohibition speakeasy.

We sat down at the handcrafted bar and ordered a couple of micro-brews. Rich was served a Rogue chocolate stout and Matt had a RushingDuck, double imperial stout, with an impressive 11.2% alcohol by volume (abv). It wasn't long before Patty Lowden, one of the owners, took our food order. We were presented with an impressive spread of appetizers, including: old Chatham camembert cheese topped with a local quince and cranberry preserve; locally smoked trout BLT served on rustic artisan bread with a horseradish mayo; and a flat bread pizza topped with goat cheese, smoked chicken, apple sausage, and crispy kale.

Half-way through our meal, the pub filled up with an array of people eager to participate in a local mead tasting. Bryan Clogg, an area vintner, arrived with a rose pedal mead – a blended maple sap mead finished in Tuthilltown rye barrels and concluded with a crispy local apple mead.

After a few tastes, the Hopped Up Café was truly hopped up. Before we knew it, Matt was conversing with a local resident about her experiences attending parties with Andy Warhol and Rich was having an in-depth conversation with Kim Mance. Kim is a journalist based in New York. She recently co-hosted Travel Channel's Destination Showdown as an expert judge, and also hosted NCC Media's Comcast cable on-demand show, Dream It. Book It. Do It! In addition, Kim is a contributing blogger for Condé Nast Traveler, has written for outlets like Marie Claire, WorldHum, Huffington Post, and is editor of Galavanting. Our attention turned as High Falls resident and Jack-of-All-Trades, ex-marine, Paul, who seemed to be loved by all in the Café, broke out samples of the best apple pie shine we’ve ever tasted. At little over 25% abv, it was like drinking the left over sauce at the bottom of a warm, freshly made fall apple pie.

Local artist, and owner’s partner, Linda Stewart, our friend and guide for the evening, eagerly broke out a sample of their homemade brew inspired by #RoguesontheRoad. The porter was delicious and drank crisp and clean, with just the perfect amount of hops and malt.

Patty served up a local Ploughman’s complete with three local cheeses and Mountain House locally made lamb sausage. The tea-inspired local cheeses consisted of a sharp, lapsang souchong, a lavender hard cheese, and a gamy blue cheese.

Overall we loved the café – it's a gem in a very small, rural town that has an incredibly welcoming, dedicated, and diverse following. They're dedication to source locally, combined with the imagination and sophistication of the local pallets makes this a place we will definitely visit again. And we can’t wait to experience it in warmer weather!