Q & A with Chef Dave!

Today's topic: Adirondack Weddings




Q: Dave, you've done weddings in cities and now here at North Woods Inn in the Adirondacks. Does an advantage lie with either one?A :

I would have to say by far the "logistical" advantage is here at North Woods Inn. In cities you tend to have guests staying miles away from the ceremony and reception sites creating logistical and transportation issues nobody wants to worry about. Here at North Woods, we have rooms to accommodate all the guests. In addition we offer meals from sun up to sun down, have nightly entertainment and a staff eager to help with any activities you might want to plan. Oh, and the bride can't arrive in a seaplane in the city!

Q : Have you had any unusual food requests from a perspective couple?

A : Actually i would think it would be the opposite. I have found that when I meet with a couple, we aren't always their first stop. For example, they might come here assuming they would want a simple shrimp cocktail as an appetizer, which is fine for most places, but i then like to suggest a grilled shrimp with a carrot-mango sauce that is truly unique. I try to take pride in not offering standard fare. I want their guests to have food they wouldn't expect. Making the memories of the day even better.

Q : What is the best advice you could give to a couple who is interested in having a wedding at North Woods Inn?

A : it's an obvious one but, plan early. We are a very popular spot for weddings and it seems we do more and more all year. There are a lot of decisions to be made and we work year round to help plan weddings and the menus involved. We always encourage couples to visit us at the inn for a wedding tasting where they can sample appetizers, entrees, and sometimes desserts to help make their mind up for their special day. Its never too early to start planning!

.
Hi folks!
My name is Dave Thompson and I am the head chef here at North Woods Inn. It must have been 1999 when I first stepped foot on the property. I was working in a sauna of a kitchen in Utica, NY and on days off we would sometimes go to my friends house in White Lake. One day we decided to venture into Old Forge and my friend told me that I have to see this place on Fourth Lake. So, it was a Sunday afternoon in the summer and I saw the Tap Room for the first time. We had a great lunch washed down with a couple of cold beverages, listened to the great Jagger Bob sing karaoke and all I could think was how this would be an awesome place to work!

We fast forward now to 2003. I needed work and was told of an opportunity to work for a summer at Holl's Inn in Inlet. I figured it was a great chance to get out of the city for a couple of months and accepted the job. The owner of North Woods at the time, Bob Murphy, would visit Rosemary Holl a few times a week over lunch or dinner. He eventually asked if i would want to work for him for the winter as his chef was leaving for the season. Having fallen in love with the Adirondacks and the relaxed lifestyle it brings, I jumped at the chance.

Having worked in various positions here at the Inn such as sous chef and kitchen manager in the Tap Room, in 2007 I was finally presented with what is really my dream job, head chef at North Woods Inn!! I was given the chance by the current owners, Jim and Dianne Connerty. Looking back, I think it was my chicken francaise that sealed the deal!!

So that's a brief introduction of myself. In the weeks and months ahead I will blog more on my history and our future events here at the Inn. We will also explore recipes and techniques as well as some "off the clock" stuff like what I like to do and where I like to visit on off days. This way, you get a fresh look at the Adirondacks from the perspective of a "local!"

I look forward to your feedback and comments.
Talk to you soon!

And any menu suggestions or questions? Write on!
-Chef Dave