FOOD AND FUN
Thousands flock to Saratoga Springs ChowderFest
SARATOGA SPRINGS, N.Y.
» Saturday’s ChowderFest drew a crowd of thousands to downtown Saratoga Springs, as more than 70 of the area’s businesses offered up a wide variety of chowders and soups.
“I’m happy to get back to a normal ChowderFest,” said August Rosa, owner of Pint Sized. “Everything’s been smooth, the bar was packed at 10am, and we’ve got some awesome chowder.”
Patrons were just as happy as Rosa to return to the favorite city festival, back again in its original format after a two-year disruption from the pandemic. Though ChowderFest officially started at 11 a.m., long lines started forming long before that and local businesses enjoyed
an uptick in activity.
“ChowderFest is a great time,” said Rick Sleeper, owner of Cock n’ Bull in Galway. “If you’ve never been to one before, you should check it out.”
Rosa and Sleeper teamed up for ChowderFest, serving up a “cock and bull” chowder made with beef, chicken, corn, potatoes, and veggies that was also glutenand dairy-free. Sleeper used all naturally-raised products for what he called “an Americana blend” of flavors.
Some ChowderFest participants had been in the friendly competition for years. Some, like The Broadway Grind, were there for the first time.
“It’s busier than I expected, but we’re having fun!” exclaimed owner Kelly Groff, who had made a roasted poblano corn chowder with bacon. The recipe was a
Saturday’s ChowderFest drew a crowd of thousands to downtown Saratoga Springs, as more than 70 of the area’s businesses offered up a wide variety of chowders and soups.
Groff family favorite.
Also new to ChowderFest this year was Stewart’s Shops. Employees at the City Center shop handed out samples of a southwest corn chowder. Unlike many participating restaurants, who created a special chowder just for the day, Stewart’s is pleased to announce that their chowder has been added to the regular rotation of their menu items and will be available at all shop locations.
“We make all of our soups at our commissary kitchen at the lab on 9N,” said kitchen overseer Joanne Spotswood, who created the chowder with Stewart’s Head of R&D Mike Kiernan. “And of course, we use our own fresh milk in the recipe. It really sets us apart from the competition — other convenience stores don’t do this.”
Up and down Broadway and side streets such as Caroline St and Phila St, long lines formed in front of chowder stations. The lines moved quickly though, and customers were soon able to enjoy samples of delicious chowder. Each sample was $2 per serving, and businesses encouraged people to vote for their favorites. Voting this year was entirely digital, with QR codes posted at chowder stations for people to scan.
Friends Victor Bye and Deborah Gilson didn’t mind the lines at all. It gave them time to chat and window shop as they waited for chowder.
“We’re absolutely loving it!” exclaimed Gilson, who had brought her son Brian along. “Post-COVID, it’s great to be out in the community and see everyone’s smiling faces.”
“It’s great to be outside,” added Bye. “The weather is beautiful and people are out enjoying themselves.”
The whole downtown area got into the ChowderFest spirit. Many businesses that weren’t selling chowder had special sales or promotions going on. Some companies set up tents with promotional materials. A few used ChowderFest to raise awareness for causes. And one hoped the event would send them down south.
Saratoga Central Catholic High School was participating in ChowderFest as a fundraiser for the boys’ baseball team. Each member of the team needed to raise $3,000 to go to spring training at the ESPN Zone in Disney World. The school teamed up with chef Aaron Mondore, who crafted at crab and corn chowder in lobster bisque, and who is going to be the team’s volunteer chef when they head to Florida.
“The kids wanted to do a fundraiser that was something different and unique, to get involved in the community and have a great day downtown,” explained school principal Chris Signor. “They have a really great work ethic. They’re very motivated. One of our board members, Lisa Moser, is friends with Chef Aaron. She asked him to team up with us and he was happy to jump on board.”
Signor added, “Any funds the baseball team raises beyond the cost of the trip will be donated to local causes.”
The chowders offered up that day were as varied as the companies that had created them, from spicy Cajun chowders to rich New England clam chowders, and everything in between. A few places, like Ben & Jerry’s, Sweet Mimi’s Café, and the Saratoga Chocolate Co., had sweet dessert “chowders.”
“We’re having fun today!” exclaimed Sam Varin, an employee of The Merc, as she served up the restaurant’s smoked New England Clam chowder. “We’re keeping the energy up. I’m loving all the interactions with people. They’re coming from all over the place! I served one couple this morning who were from Texas — they came all the way out here just to see what ChowderFest was all about. It’s awesome!”
Voting for the best chowder of the day closed at 5 pm. The winner (not available at press time) was announced during an awards ceremony at the Saratoga Springs Heritage Area Visitor Center.