In Our Summer 2023 Issue

At this point of the summer season, I am focusing the most on soaking up the moments. That first bite of a summer’s first ripe tomato. That earthy smell of the fresh vegetables when you stand next to a farmer’s display at the weekly market. And the pure joy of shucking corn that was just picked. I keep thinking of the quote by Susan Branch:

“I could never in a hundred summers get tired of this.”

This issue says summer, in the Capital Region.

Jes Rich opened Sage Wine & Spirits in Ballston Spa in 2016 with a mission—to offer from across the world a wide range of wines and spirits, but only those that prioritize the planet and the people in it. She also created a space where you can hang out and ask questions—find the wine or spirits you want that will fit you and your taste.

Our Edible Voices guest is Chef Jamie Ortiz, the owner of 677 Prime, Primrose Café, Toro Cantina, Prime Burger & Shakehouse and Sea Smoke, some of the Capital District’s best restaurants. Chef Ortiz reminds us of Chef Gusteau’s line from the end of Ratatouille: “Anyone can cook, but only the fearless can be great.” But I love Ortiz’s own sage words of advice: “Be fearless, be passionate, be sensible, and give 110% no matter what, in whatever capacity you can, to build your brand.” Thank you, Chef.

Eden is closer than you think. That is how regular contributor Maria Buteux Reade describes Edible Uprising Farm, located in Troy, and now in its fifth season. “Alicia Brown and Ben Stein carved a one-acre oasis in the middle of a 50-acre wooded lot.” Super tight and highly efficient, their systems seem to be working because last year, they grew 200 varieties of heirloom vegetables and harvested 32,000 pounds of produce on this one acre. Intensive, intentional, and efficient.

And finally, located on Broadway in Saratoga, Rhea is making food fun again. Contributor Kathleen Willcox visits with chef de cuisine Peter Hahm. “Asia being our baseline, but we have influences from foods and dishes typically made all over the United States, in New England, Mexico, Italy and other places,” Chef Hahm tells us. He also shares their recipe for Smashed Cucumber Salad (see page 5). Delicious.

We hope you enjoy this issue.

Cheers,
Mary Blair
Editor