DAN HEATH Press-Republican
PLATTSBURGH — The new cafe at the Plattsburgh Farmers and Crafters Market has received an enthusiastic welcome.
Cindy Snow opened the Blue Collar Bistro this year. She serves breakfast and lunch from 8 a.m. to 2 p.m. during the Saturday market.
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The cafe, completely renovated for this season, has seating for 16.
“It’s been much busier than I expected it to be,” Snow said. “Don’t get discouraged by the line.”
OFFERS WIDE MENU
For breakfast, one choice is fresh buttermilk biscuits with maple sausage from D and D Meats, egg and cheese.
A variety of baked goods are also offered, such as strawberry cheesecake or lemon blueberry muffins.
”I’m also the queen of whoopie pies,” Snow said.
Recipes include banana with maple cream and chocolate grasshopper, she said.
Blue Collar Bistro tries to offer something for every diet type, including low-fat, low-carb and gluten-free selections.
Snow creates a variety of homemade soups using local produce and ingredients.
One recent selection was a gluten-free, dairy-free, vegan cream of cauliflower soup, made by pureeing the various ingredients to a cream-like consistency. Another popular soup is a Jamaican stew pot soup, made with okra, tomatoes, sweet potato and Bahamian thyme.
Sandwiches include a Cuban sandwich on a ciabatta roll with fresh pork loin, ham, hand-made pickle and cheese. Also popular is the New Orleans muffeletta on ciabatta roll with ham, salami, hard bologna and a green and black olive tapenade.
HAS OWN STYLE
Her goal is to use her spices to create layers of flavor within each dish.
“I’m not a chef. I kind of think of myself as a free-styling foodie,” Snow said.
She tries to use local products whenever possible. That includes meat from D and D Meats, honey from Dick Crawford, jams and produce from Bonnie Gonyo and maple products from the Parker Family Maple Farm.
“As the season progresses, more and more products will be available to try in my soups and sandwiches,” Snow said.
She will have her spices and rubs available to try with the various produce and meats being sold at the market.
Her family has a long history in the restaurant business. Her parents owned The Wharf in Plattsburgh in the 1970s. The family was also involved in Romeo’s, where Big Sal’s is now located on Route 22 in Plattsburgh.
Snow’s sister and nephew, Sandy and Scott Bazzano, owned Bazzano’s in Plattsburgh until they sold it. They now own Pasquale’s in Peru.
Snow also managed Carburs in downtown Plattsburgh for awhile, as well as the Green Mountain Coffee roastersa locations in Pyramid Mall and later in Champlain Centre.
She later became a certified public accountant and presently works in that capacity at Fletcher Allen Health Care.
SOLD AT MARKET
Snow had sold spices and seasonings at the market for five years prior to this season. Those sales were used to benefit the Make It Better Rx fund at Adirondack Medical Center in Saranac Lake, which helps parents with their unmet financial healthcare needs.
She was always planning to return to the farmers market, but had dropped plans to donate proceeds to charity.
”They told me about the cafe space. It was a good chance to show my spices in food,” she said.
The farmers market community is like one large family, Snow said. She said several vendors have told her they are busier now that the bistro is open, with visitors attracted by the chance to shop and dine in a new location.
Snow is assisted at the market by Sierra Bouchard and Mary Lou Craumer.
She continues to run her spice business, Snowflake Farms, from her home. The spice mixtures are available at Pray’s Farmers Market in Keeseville and the North Country Food Co-op in Plattsburgh.
Payment can be by cash or major credit card. Snow said customers can phone ahead for special orders up to the day before the market at 534-2373.
The Blue Collar Bistro also has a mobile unit. Snow said it is scheduled to be in Trinity Park during the City of Plattsburgh’s 4th of July and Mayor’s Cup fesitivities.
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