Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/328566
store tour edited inventory of daily essen- tials, specialty pantry items, cheese, and charcuterie, with a heavy regional inf luence. Items include North Fork Chips from Long Island, made by a third- generation family operation; Empire Mayo and Nunu choco- lates from Brooklyn; New York Sea Salt from the waters off of Montauk; Spacey Tracey's local green tomatoes, Snowy Pass Farm maple syrup, and Mawenawasigh Healing Arts teas made from local herbs. "We're not into brand names, we're into quality," Morabito explains. In addition to import- ed favorites like Jarlsberg, Gouda, and Parmigiano Reggiano, the cheese selec- tion also relies on local variet- ies from the Hudson Valley, Adirondacks, and Catskills. Clinton's two small refriger- ated cases house meats, sausages, and poultry from local farms, as well as national brands like D'Artagnan. Local also has a presence in the frozen case with Hudson Valley Harvest frozen produce, such as cherry tomatoes. Though the business is new, the building itself was built in 1908 and over the years has served various functions, from general store to appliance store. Today, the original f loors and tin ceilings remain and the space encompasses a retail sales area plus kitchen and several farm tables in the rear, where diners can enjoy pizzas, one of the signature items on the small prepared foods menu, in addition to homemade focaccia. "They're rectangu- lar pizzas, similar to the type an Italian grandmother would make. No ham, pineapple, or barbecue," says Morabito, who instead relies on authentic ingredients like tomatoes, cheeses, and prosciutto. The store's rustic look is primarily due to displays, farm tables, and cabinetry made of reclaimed wood. The owners have plans for a 400-square-foot retail expansion in June so they can add to their product mix. In-store events support area vendors. In April, Josh Kilmer- Purcell and Dr. Brent Ridge, founders of the Beekman 1802 Farm & Mercantile in Sharon Springs, N.Y., visited for a cookbook sign- ing and to introduce the launch of their product line at Clinton Cheese & Provisions; the line includes barbecue sauce, pasta sauce, and condiments. A portion of the profits from the event were donated to Clinton Community Library. The retailer also hosts din- ing events like the recent first-ever Pasta Night, limited to 20 guests and offering a menu of three pasta dishes. Otto's Market, Germantown Owner Otto Leuschel describes his namesake market as a store that "goes back in time, but with a modern product mix." Leuschel, who spent 17 years with Whole Foods Market, most recently as regional vice president for the Northeast, was seeking a lifestyle change when he opened Otto's Market in 2008 on the site of the former Central Market, a Germantown grocery store since its construction in 1927 until its closing in 2006. "From the second I walked in, a light went on that this is what I wanted to do. It was a place that had history, soul, and character." Staying true to that history, Leuschel has created a neighbor- hood grocery store that offers everything locals may need, from Ritz crackers to kombucha. "My product mix is broken into four categories," he explains. "First, everyday items—Cheerios, Oreos— the things you'd find in any supermarket. Second is natural, which is basically the best of Whole Foods with items like Bigelow tea and Newman's Own. Then there is specialty, and finally local from the Hudson Valley." The latter two categories comprise dozens of brands, from Fudge Fatale Chocolate Sauce and Salt Lick Barbecue Sauce to regional brands like Beth's Farm Kitchen and JB Peel Coffee Roasters. That's a lot of products for a 1,700-square-foot space, but Leuschel is discerning. "Those are the categories I try to hit, some things will have one, some will hit all four. I only carry Heinz ketchup, but I have three shelves of mustards," he says. "In a rural area, we need to be all things to all people," Leuschel explains. "If we were just specialty or just natural, it would be too exclusive. If we were just mainstream, we'd be the same as any conve- nience store. We're high end but approachable to everyone." The store also offers extensive prepared food offerings for its size. "We do basic tuna or cole slaw, but we'll also do an edamame and quinoa salad," Leuschel says. Well-known area restaurants like Gigi's Trattoria in Rhinebeck also provide prepared items, and baked goods are created by the pastry chef at Rhinebeck 's Le Petit Bistro. "We have the best deli case for miles around," he asserts. To keep with its old-time country store feel, Otto's is adorned THE STORES Bluecashew Kitchen Pharmacy 6423 Montgomery St., Ste. 3, Rhinebeck, NY Sun.–Fri.: 11 a.m.–6 p.m.; Sat.: 11 a.m.–9 p.m. 845.876.1117 bluecashewkitchen.com Clinton Cheese & Provisions 2411 Salt Point Turnpike, Clinton Corners, NY Hours vary, see website 845.266.0700 clintonprovisions.com Otto's Market 215 Main St., Germantown, NY Mon.–Sat.: 7 a.m.–7 p.m.; Sun.: 7 a.m.–3 p.m. 518.537.7200 ottosmarket.com Scarborough Fare 8 North Front Street, New Paltz, NY Mon.–Fri.: 11 a.m.–7 p.m.; Sat.: 10 a.m.–7 p.m.; Sun.: 11 a.m.–6 p.m. 845.255.0061 257 Main St., Beacon, NY Daily: 11 a.m.–6 p.m. 845.831.7247 scarboroughfarenp.com 154 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com storeTour_hudsonValley.indd 154 6/5/14 8:13 AM