Lake Placid: Farm to Table

Salad of yellow beets, spinach, heirloom tomatoes, lemon cucumber, goat cheese, with a dressing featuring maple syrup. The dish was served as part of a customized Farm Tour Tasting Menu at the Generations restaurant, at the Golden Arrow Lakeside Resort in Lake Placid, N.Y.

Salad of yellow beets, spinach, heirloom tomatoes, lemon cucumber, goat cheese, with a dressing featuring maple syrup. The dish was served as part of a customized Farm Tour Tasting Menu at the Generations restaurant, at the Golden Arrow Lakeside Resort in Lake Placid, N.Y.

Lake Placid, N.Y. – Asgaard Farm & Dairy in New York’s Adirondack Mountains is pretty picky about the products it will sell.

Caitlin Aherne (who makes caramels — and soap — from goat’s milk at the farm in Au Sable Forks, N.Y.) said the proprietors recently fed an entire batch of below-standard goat cheese to the pigs, which must have been pretty nice by piggy standards!

Dave Hunt, head chef at the Generations restaurant in Lake Placid’s Golden Arrow Lakeside Resort, and Michelle Asselin, owner of Harmony Hills Farmstead, Malone, N.Y., seen at Lake Placid’s weekly farmers’ market.

Dave Hunt, former head chef at the Generations restaurant in Lake Placid’s Golden Arrow Lakeside Resort, and Michelle Asselin, owner of Harmony Hills Farmstead, Malone, N.Y., seen at Lake Placid’s weekly farmers’ market.

When visiting the Asgaard stand at the farmers’ market in Lake Placid, N.Y., last autumn, I sampled cheeses that had passed muster, then bought a treasure to take home.

My sister and I were squired to Lake Placid’s market by Dave Hunt, then the executive chef at Golden Arrow Lakeside Resort’s Generations restaurant in Lake Placid. Generations routinely purchases some supplies from these farmers, reflecting the restaurant’s commitment to natural foods and sourcing locally when possible.

Besides, the food is good.

Especially when it comes with maple syrup.

Dave is a big fan of cooking with the syrup, which certainly qualifies as local. He took us to a Cornell University sugar maple research station outside of town.

The impressive machinery used to boil down maple sap during syrup production as part of Cornell University’s sugar maple research program at the Uihlein Field Station outside Lake Placid, N.Y.

The impressive machinery used to boil down maple sap during syrup production as part of Cornell University’s sugar maple research program at the Uihlein Field Station outside Lake Placid, N.Y.

Cornell — aiming to encourage the development of New York’s maple industry — researches best practices, provides educational programs and offers self-guided or, by pre-arrangement, guided tours for visitors.

When I visited, Lake Placid was preparing its first full-blown Maple Weekend for the end of March 2014. For the event, Dave was planning a maple tasting event, “featuring maple producers and chefs [creating] wonderful dishes that include maple syrup, sap, even bark or twigs,”

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