Local News

September 10, 2012

Event pairs local chefs, foods

Lake Placid chef's deconstructed taco a do-it-yourself feast

SARANAC LAKE — Farmhouse Restaurant Chef Eileen Mills looked south of the border for her taco-and-chicken-inspired dish recently sampled at the Chefs & Farmers: Taste the Adirondacks here.

At the request of Gail Brill, founding director of Adirondack Green Circle, Mills created the dish for a dinner for Carole Morison. Morison, who used to be a chicken farmer under contract with Perdue, told her story in the documentary “Food, Inc.” and is considered a superstar in the local-food movement.

“I came up with a chicken recipe for Carole,” Mills said. “I used organic chicken from Harmony Hills and beautiful, fresh sun-gold cherry tomatoes from Fledgling Crow (Vegetables) in Keeseville. They’re great. Their produce is just beautiful.”

Mills has an employee who grew up in Mexico and makes salsas at the restaurant, which is located on Saranac Avenue in Lake Placid.

“Through him, we came up with this golden-salsa recipe and added it to the organic chicken,” Mills said.

She likes the simplicity of deconstructed tacos with Harmony Hills’ spiced pull chicken.

“It allows the flavor of the chicken to come out. Guacamole and other salsas are made every day fresh at the restaurant. It’s very few ingredients within each item that goes on the taco. It’s a nice, clean, fresh flavorful meal,” Mills said.

The first Chefs & Farmers event was held last summer.

“It was actually in response to chefs who wanted to be part of the Farm 2 Fork Fest,” Brill said.

“I wanted to keep the Farm 2 Fork Fest with only home cooks, no intimidating chefs.”

It dawned on Brill to create a separate forum for professionals.

“Where we showcase the skills of our amazing local chefs and pair them with local farms. One of the missions of the Green Circle is to support small, local agriculture,” Brill said. “Many chefs are so busy and so many farmers are busy, it’s hard to get the two of them together.”

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