Maureen Sager

SAVE THE DATE FOR THE FIRST 2022 ACE CREATIVE NETWORKING EVENT!

April 5, 2022 By Maureen Sager

POST EVENT EDITORS NOTE: Thanks to all who attended. We had a great showing and a vibrant evening of networking, play and best practice sharing. So fun in fact we ran over until around 8:30! Make sure you on the newsletter for announcements of upcoming ACE! Creative Networking Events.

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We are excited to announce the first ACE Creative Networking Event of 2022 will be held at miSci in conjunction with the NEMA 2022 Creative Placemaking Leadership Summit.

DATE: Thursday, April 21 | 4:30-7:00

Regional food, drink, entertainment and some excellent networking are all in the works. Get your creativity on while exploring the DESIGN ZONE. Learn the secrets behind how video game developers, music producers, roller coaster designers, and other creative problem solvers do what they do.

Additionally, there will be a group discussion to discuss removing barriers to better foster a collaborative approach for engaging area artists and creatives in exhibition projects both conceptually, as well as in the design and fabrication process.

SPECIAL BONUS: miSci President, Gina C. Gould is planning on making a special announcement regarding a new national program that miSci will be instituting that will create commission opportunities for regional designers, makers and artists so make sure to be there for that!

Food by: TAKE 2 CAFE | Environmentally Conscious, Mission Driven and Plant Based Delights. Check out our recent review by food writer / critique Susie Davidson Powell.

Beverages by: RARE FORM BREWING and NINE PIN CIDERY

Entertainment: DJ Nate the Great! Bringing on that chill vibe we have come to respect and love.

Advance RSVP though not required is recommended and appreciated. As always, the event is FREE and open to the public.

NOTE: To RSVP select the NUMBER OF TICKETS (they are free) and then follow the simple registration prompts.

yES! pLEASE RSVP ME NOW!

Clowning Around with CCIAC Executive Director Aaron Marquise

January 5, 2022 By Maureen Sager

Just when you thought you knew everything about the 518… did you know that we’re on the brink of becoming one of world’s great homes for Clowndom? Aaron Marquise has worked internationally as a performer and clown, and now he’s working to bring the world — and its clowns — to the Capital Region. Read on to hear what drives his amazing vision.

Where are you from?

I’m originally from Round Lake, Exit 11! I left to study play writing and musical theater in New York for a year and half. Then, I moved up to Montreal to study contemporary circus in Montreal for four years. After that, I had the amazing opportunity to work in Switzerland, France, Germany and other places, sharing my time between Europe and the United States. I’ve been back in the area for the past few years now.

What’s the name of your company, and what do you do?

The company is Contemporary Circus and Immersive Arts Center (CCIAC). We promote, produce and present contemporary circus. Our vision is to link this incredible art form with American audiences, who have such an interesting relationship with the term “circus.” We want to redevelop people’s relationship with circus.

CCIAC’s performance at Universal Preservation Hall in Saratoga Springs, a week before lockdown, 2020

How and when did you know that circus – and starting this company — was what you wanted to do?

Growing up, I’d been to Ringling Brothers, and saw Cirque du Soleil in Florida, and thought, “Gosh, this is incredible, I wish I could do this.” But I never knew I could do this for a living, until I went to Montreal. We want to help audiences here experience the amazement and wow of the things that I saw at school, standing in the chapeteau (the French term for circus tent). I want to bring that to our area. We are completely unfamiliar with it.

Aaron’s favorite photo of himself in clown, taken during a performance of his solo show A.Lone, 2017

Is this what you imagined doing for a living, when you were a child?

I’m blessed because I’ve been in the performing arts almost my entire life. I always thought I’d be an actor on Broadway, and I always knew performing was what I’d do. Even as a kid on the playground, I was organizing productions of Peter Pan. So I always had that skill set and desire, but the thought of being in circus — well, that part is new.

Was it hard, as a creative person, to learn how to run a business?

The business part of this was not something I ever saw myself doing. Creative producing has always been in my blood – that part is easy. But payroll and budgeting and marketing and strategic planning is new for me.

I find it so exciting, and I think I understand the long term vision of what we’re trying to do and how we’re going to do it. I’m learning every day. I’m not afraid to say what I don’t understand something, and when I need help.

I heard someone say that show business has two parts to it – it’s the show, and it’s the business. Yes, we can be really good artists, but we have to pay our bills.

What’s your “unique selling proposition”? What is CCIAC doing that no one else is?

No one was focusing on awards for just circus shows, like we see for the Tony Awards or the Oscars. Covid allowed us to do this economically, because the show could be presented digitally. We celebrated work from all around the world, without having to travel.

Clown Aaron Marquise — From CCIAC’s “Behind the Curtain” event in 2021

As a new dad, how do you balance your work and family obligations?

It’s not easy. But I’m a disciplined person, which I learned in school. I love getting up at 4:15 and working out and getting all of my emails done before my son wakes up. That’s where I thrive as a person.

That being said, not every day is like that. There are times where we’re having friends over, drinking a glass of wine, and I’m not into waking up early.

How did the “It’s All Circus” number come about?

I love the opening numbers for award shows, they’re my favorite. So when we were planning the digital ceremony, we thought, “Let’s write a great opening about what circus can be. We wanted to define what it can be, but right now, in contemporary circus, it can be really anything or anywhere. And we wanted a fun way to be able to talk about that.

5 Fantastic Latin-Owned Restaurants: Angel’s Latin Restaurant, Catskill

December 7, 2021 By Maureen Sager

Angel’s Latin Restaurant is a steam counter. For the uninitiated, steam counters are made of stainless steel, and hold steamy bins of hot food, set behind glass. You tell the server what you’d like to eat, and they’ll heap generous servings into containers for you to take home or eat in. Steam counters are common in Manhattan, Brooklyn and other cities, but not so much here in the Capital Region. So, if you’re a former NYC resident, Angel’s will be a nostalgiac treat. This unassuming, bright orange storefront on Catskill’s Main Street offers authentic, hearty, delicious Dominican food at great prices and in huge servings.

Upon entering Angel’s, Oscar and I were greeted by Nilfa, a friendly young woman who stands behind the counter, ready to answer questions about the huge array of food prepared by her aunt and her aunt’s husband.

There’s a very wide variety of choices here, with specials on each day of the week. On the night we visited, there was stewed chicken, roast chicken (my favorite!), three kinds of rice (red, white, and black, which had an Asian / soy sauce twist of flavors. The black rice is a specialty of Angel’s), and your choice of beans – red or black. There was also goat, two kinds of pork, two beef dishes, bacalao (salt cod), and yucca. Some nights, you’ll also find oxtail.

Oscar and Nilfa, whose family owns and runs Angel’s Latin Restaurant

Ask For: Tostones with Garlic Sauce

Oscar talked to Nilfa and her aunt in Spanish, asking whether they had tostones (fried green plantains). Nilfa replied that the tostones are always made to order, so that they’re extra crisp. And you’ll be glad to know, they’re SUPER delicious and served steaming hot. Be sure to ask them for the garlic sauce, served on the side. It’s another specialty of the house.

Angel’s ”is completely run by family. Kids do the dishes. Everyone in the family contributes,” Nilfa told us. On the night we were there, the clientele was entirely people of color, and we asked Nilfa if this was usual. “Yes,” she said, “though sometimes we do get a mix of people. I try to explain the menu and the food when someone is not familiar with Dominican food.” Their menu also caters to the foods of other Latin-Caribbean countries like Puerto Rico, “because Dominican is lesser knows. We try to have some things that are familiar,” Nilfa said.

Oxtail — Here’s your chance to try oxtail!

Our HUGE dinners cost $6 for a small plate and $8 for a large plate, for meat, rice and beans, and sides. Crazy good prices, and completely delicious!

Angel’s Latin Restaurant, 334 Main Street, Catskill, NY, (518) 719-8815. Open 12pm-9pm Monday through Saturday, 12pm-7pm on Sunday.

Back to 5 Amazing Latin Restaurants Home Page

ACE Culinary Road Trip: 5 Amazing Latin-Owned Restaurants!

December 7, 2021 By Maureen Sager

Welcome to our celebration of Latin-owned restaurants in the Capital Region! Schenectady-based, Honduran-born artist Oscar Bogran and I explored a range of restaurants that are deeply inspired by Latin American heritage and culture. We tried things we’d NEVER dreamed of eating, and met amazing women who are running successful businesses and employing dozens of people. Not many of them would call themselves “chefs.” (They’d likely say they’re the “cook”.) But rest assured, they’re hand making some of the most fantastic artisan food in the Capital Region, at price tags everyone can afford.

Click to read much more about each location:

Casa Latina, Salvadorean and Mexican Cuisine in Hudson

Flores Family Restaurant, Salvadorean food in Schenectady

Empanada Llama, Peruvian cuisine in Albany

Angel’s Latin Restaurant, Dominican Cuisine in Catskill

Oaxaquena Triqui, Oaxacan Cuisine in Albany

Griselda and her daughters, Oaxaquena Triqui

“Artisan food” is a term used to describe food produced by non-industrialised methods. It’s often handed down through generations but now in danger of being lost.

And here’s what you get when you eat each of these restaurants:

Authenticity — the owners and chefs are dedicated to sharing their rich culture through food. They talked to us about each and every dish, thrilled to share their stories.

Affordability — we didn’t spend over $15 per person at any of these restaurants, and often, we spent under $10.

Family Operated — every restaurant included family in their operation.

Minority and Women Ownership — all are owned by people who were born in Latin American countries, and four out of five are headed by women.

pupusas — Pupusas at Flores Family Restaurant

Our Tips for Exploring Latin American Restaurants:

Ask Lots of Questions — Everyone really enjoyed explaining their offerings. Additionally, we often found specialties that aren’t even included on the menu

Speak Spanish, If You Know Any — Oscar was able to draw out conversations better than I was, for sure! He was able to engage people who weren’t that comfortable with their English, and he helped me, too, because I’m not comfortable in Spanish.

Don’t Judge a Book By Its Cover — Many of these settings are very humble. The storefronts are not fancy, the interiors are utilitarian, and they might not be in the “best” section of these downtowns. However, the adventure will be super fun, and the food is fantastic. We guarantee it.

5 Fantastic Latin-Owned Restaurants: Flores Family Restaurant, Schenectady

December 7, 2021 By Maureen Sager

For our trip to Flores Family Restaurant, Oscar and I were joined by Lorraine Morales Cox, Associate Professor of Visual Art at Union College. Lorraine’s father is Puerto Rican, so she knows Latin food. And, we talked about the textures and insights we get when a restaurant is Latin-owned.

Flores Family Restaurant is a bustling, Salvadorean-owned spot on State Street in Schenectady, with a lively lunch crowd. Our waitress, Kati, told us the midday rush is largely Spanish-speaking workers who have jobs in Schenectady, and don’t want to eat McDonald’s for lunch. The menu caters, she said, to the Caribbean styles of Latin food — it’s mainly Salvadorean, but there are additions from many other countries, so that customers can get both familiar and new foods.

Don’t Miss: The Roast Chicken and Pork

Kati helped us navigate the Flores specialties. “You have to get the pupusas, and the pollo la braza (roasted chicken),” she advised. It was great advice! Lorraine also ordered pernil — slow-roasted pork shoulder or leg. It’s a dish she grew up eating as a child, and it’s often served during Christmas. She loved Flores’ version, with its strong cilantro flavors. The meats were all extremely tender and delicious, and came served with beans, a soup, and plaintains. The pupusas are fantastic — especially the loroco (a Latin American vegetable from El Savador) and the ayote (zucchini) versions — and come with a wonderful, homemade, red sauce, along with rice and cabbage.

In addition to the food specialties, there are a wide variety of house-made drinks here, too. The horchata is delicious! There’s also a great tamarindo drink. Plus, there’s a Salvadorean specialty, marañon, which is the Salvadorian name for the cashew fruit. Jugo de marañon is cashew juice, a light sweet juice somewhat similar to guava juice and almond milk combined. Semilla de marañon is the seed, the actual cashew nut. We highly recommend all of them, and we may be experimenting with some additions of rum in the future.

pernil — Pernil with plaintains and beans!

“There’s an intimacy here,” Lorraine said. “It feels like they’re cooking and serving food for family.” And she added, “I’ve driven by this place so many times in the past. I had no idea I was ten minutes away from having pernil for dinner!” We’re hoping that lots more people make the same discovery.

Flores Family Restaurant, 1427 State St, Schenectady, (518) 723-2281. Open every day, 11am-10pm. (Note: their website says that they’re open for take-out only, but they are indeed open for dine-in, too.)