Albany Times Union (Sunday)

Tour lengthened

Pandemic alters format from one-day event into a week of eating and voting

- By Eduardo Medina Saratoga Springs

Pandemic alters Chowderfes­t’s format from one day to an entire week.

The annual Chowderfes­t is on tour this year because of the pandemic, so instead of 40,000 people filling tubs with chowder downtown on a single day, restaurant­s are making it a weeklong celebratio­n.

Saturday marked the first day of the Saratoga Chowder Tour 2021, a different and pandemic-friendly approach to the event with patrons ordering to-go bowls, pints or quarts of their favorite chowders from participat­ing restaurant­s. This year, there are more than 30 restaurant­s vying for a blue ribbon, and people can vote online for their favorite.

istration, the organizati­on responsibl­e for the distributi­on of the grants, eligible applicants can apply for a grant equal to 45 percent of their gross earned revenue with a limit of $10 million per grant.

The money may be used for rent or mortgage payments, state and local taxes, normal business and administra­tive expenses and capital expenses for live production­s, among other things.

While the applicatio­n process has not yet been finalized, the SBA said the first grants will go to arts venues that lost 90 percent or greater of revenue loss during the pandemic, followed two weeks later by those that lost 70 percent or more and then those who lost at least 25 percent. During the first 59 days, the grant program will set aside $2 billion for applicants with no more than 50 full-time employees.

SBA spokeswoma­n Andrea Roebker noted that the agency is developing the applicatio­n portal but encouraged venue operators to check the SBA website for resources to prepare for submitting grant applicatio­ns.

Owen Smith, producing artistic director at the Playhouse Stage Company in Albany, remembered canceling the remaining performanc­es of a play in March with the hope that it could resume in a few weeks.

“There came a point where the writing was really on the wall for the arts industry,” said Smith. “But it was the right thing to do because, obviously, the priority has to be protecting life and protecting health.”

Philip Morris, CEO of the Proctors Collaborat­ive — whose holdings include four theaters including the Capital Repertory Theatre in Albany and Proctors Theatre in Schenectad­y, said he laid off more than 200 parttime employees when he shut down his venues. Some of the venue operators who plan to apply for the grants said they would use the money to bolster safety protocols.

Allen Phelps, producing artistic director at the Theatre Barn in New Lebanon, said that he would hire additional cleaning crews for post-show cleanups and replace ventilatio­n systems in the venue. Smith said that a grant would allow him to pay his staff as they prepare for the resumption of live theater.

“Being able to have government support, to keep our employees engaged and to keep them doing the work to be ready to reopen, that’s going to help us get to that finish line much faster,” he said.

All of the organizati­ons did agree that the $15 billion will help ensure that the arts community can survive.

“We are enormously grateful that the legislatio­n has been passed,” said Elizabeth Sobol, president and CEO of the Saratoga Performing Arts Center. “At a time when we are seeking ways to heal and unite, the arts and live performanc­e bring us together.”

 ?? Photos by James Franco / Special to the Times Union ?? Zachary Downey, a chef at Boca Bistro, stirs a pot of Roasted Pork Belly and Poblano Pepper Chowder on Saturday during the 2021 Saratoga Chowder Tour. This year’s chowder tour continues through Saturday, Feb. 6.
Photos by James Franco / Special to the Times Union Zachary Downey, a chef at Boca Bistro, stirs a pot of Roasted Pork Belly and Poblano Pepper Chowder on Saturday during the 2021 Saratoga Chowder Tour. This year’s chowder tour continues through Saturday, Feb. 6.
 ??  ?? Jordan Guljas, a chef at the Parting Glass on Lake Avenue in Saratoga Springs, dishes out a bowl of Luck of the Irish Chowder, of shrimp potato corn chowder, on Saturday.
Jordan Guljas, a chef at the Parting Glass on Lake Avenue in Saratoga Springs, dishes out a bowl of Luck of the Irish Chowder, of shrimp potato corn chowder, on Saturday.

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