The days adventures began with a bowl of cereal and some Chocolate Milk from Battenkill Valley Creamery. It wasn't exactly yesterday's life-changing meal, but sometimes even professional chefs get lazy. We ended up in Lake George by late afternoon (look above), and those adventures shall be shared in next post.
I kid, I kid, the real reason we didn't have breakfast was because we wanted to go to the Chocolate Mill for lunch, where co-owners and chefs Jessica and Frank Vollkommer head the kitchen. Frank Vollkommer of TCM, according to Suvir, is one of only 12 living Certified Master Pastry Chefs, any one of 3 Americans amongst them.
One of my favorite foods is BBQ pulled pork sandwich, and the one I had at TCM was extraordinary; the BBQ sauce was the perfect balance between sweet and spicy, the onions provided a nice crunch, and the pork itself was phenomenal. They make the breads in-house. This one had hominy in it that added nice texture and taste.
Along with the meal, I also had some of the best GInger Ale of my life, from Boylan Bottleworks. It was the perfect compliment to a great lunch, with the kind of flavors a large corporation couldn't match.
I learned about the German Chocolate Cake from a site called Foursquare, where you can 'check-in' to places and learn tips left by other people about what to get, what to do, etc. And I am not exaggerating to say that this was one of the best pastries I have ever had.
The chocolate cupcake was my idea, and let me tell you: it was by far the greatest cupcake I've ever had. The chocolate buttercream was perfection, and there was even more of that stuff inside of the cupcake itself.
The final pastry was the Lemon Tart, and it was as amazing as all of the others, if not more.
Just from writing about all of this food, I am starving. So come back later for part two of our adventures at neighboring Lake George.