Curbside Concierge: The Big Reveal

Today’s the Day You Can Start Bringing Gourmet Farm-to-Table Cuisine… To Your Home!

{{Editor’s Note: We begin today’s proceedings with a confession: For the past 2 months, I have been keeping this news under wraps as the principals involved in this program perfected and fine-tuned their proceedures and capacities. It had been shared with only a select group of friends to this point. But today is the day I have been given clearance to reveal something that I believe is quite wonderful, exciting, and VERY delicious – and, as you shall see, there’s now plenty of room at Kim Klopstock’s big table for you! – AG}}

BALLSTON SPA – Like many in the restaurant and service industries, the choice facing Kim Klopstock amounted to, as she puts it: “adapt or die.”

All her accomplishments – an established excellence in catering and cuisine; an early-adopter commitment to the virtues of the “slow food” farm-to-table movement, were placed in a purgatory because of COVID. She certainly recognized that she was not alone in this situation, and that became the key element to her adaptation – Kim was not about to let her life’s work die – at least without a fight.

Never one to seek the spotlight, (in fact, she has a long history of giving me “the finger” every time I might dare to try to take her picture in public!) Kim nonetheless possessed superior leadership and networking skills, and the blessing of being able to articulate her values in a way that moves people. Which brings us where we are today.

Photo: Timothy Dykes – Unsplash

Welcome to Curbside Concierge!

This offshoot of Lily and the Rose Catering has at it’s core tenets keeping it local and convenient – presented with local farmers, chefs and producers offering a seasonal list of curated food and grocery items directly to you – with convenient online ordering and pickup. Each week, in addition to a large list of regular small-batch entrees, sides and pantry items (with many Vegan, Vegetarian and Gluten-free choices, yet plenty to please your “meat and potato” lovers too) a special guest chef and /or local farm’s offerings are featured.

So, How does this work?

Easy. Each Sunday, a new menu is released.

To start, just go HERE. You’ll have the opportunity to sign up for an emailed newsletter and weekly menu.

Orders can be placed up until Tuesday at 5 pm.

Pickup hours are between 10 am – 2 pm on Saturday’s. The pickup location is at the drive-up behind Fifty South Restaurant, which is conveniently located between Saratoga Springs and the Village of Ballston Spa at 2128 Doubleday Ave (Route 50). You park and call 518.885.8588 when you arrive and your CONCIERGE will deliver your items “CURBSIDE” – which is safely off the road behind the restaurant (get it?)

Couldn’t be simpler. For me, the hardest part is choosing from the slew of terrific offerings each week. The folks have spent about six weeks doing “soft-opening” dry runs, so now they are ready for an expanded customer base, which of course, includes you! Who knows, maybe Kim Klopstock herself will have time to deliver your meal to your vehicle! (Just don’t try to take her picture….)

This Week’s Featured Chef: Rory Moran

Photos: Jon Dragonette

Rory is the Chef/owner of Saratoga Springs’ Comfort Kitchen, located at 454 Broadway, Saratoga Springs. This restaurant has been a family staple since they opened 9 years ago, reimagining comfort food in a sustainable way. They are now focusing on homemade pasta, to-go meals and specialty grocery items (his house made Radiatore kit can be purchased every week in the “Pantry items” section.) Chef Rory is a passionate and dedicated chef who continues to champion the farm-to-table movement.

Radiatore

For one of this week’s featured entrée items, Rory will combine with Kim – providing the pasta for Wild Mushroom Ravioli, which contain a variety (Miatake, Blewits, Shiitake and Porcini) of locally foraged or grown mushrooms with Ramp leaves. It is served with a side of sautéed Spinach and shaved Parmesan; and your have the option of adding one of two signature sauces: Brown Butter Sage or Sherry Cream.

Another feature this week is Fresh Atlantic Halibut or Sea Bass (depending what is best from Pura Vida – the company that brings you Moby Rick’s) served with Chimichurri and a side of roasted vegetables to include: beets, carrots, potatoes, winter squash and onions, drizzled with olive oil and seasoned with Kim’s special love dust (which you can buy too, and is worthy of a blog post by itself!)

Each week, the existing menu and featured guest offerings will be extensive enough that I daresay you will have a hard time choosing. It’s also worth noting that, uniformly, the prices are extremely fair considering the portions and quality. You should expect to be delighted every time you order from Curbside Concierge.

But the one thing you should not expect is a discount or sale. There will be no “2 for 1’s,” percent off events and the like. “Through your purchases, you are doing your part to keep local farmers, chef’s and purveyors alive and thriving,” Kim said, “during this difficult time, the fair prices we charge every day help assure a brighter tomorrow for everyone.”

It says here that post-pandemic, this concept should endure. Bon Appetit!

Arthur Gonick – February 28, 2021