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Business

May 31, 2014

Smokehouse keeps cuts fresh and local

(Continued)

“I am transparent with my recipes,” Solyn said. “We have the experience to be able to smoke the meat to perfection. That is the secret. Our ingredients are pretty simple and pretty much found locally.”

Grady and Solyn have been in the food industry for several years. Solyn studied in both Italy and China upon graduating from culinary school. They two met while working for a chef in New York City.

“I had to go to SUNY Cobleskill for a certification,” Solyn said. “That is a great place, they have everything right there — and it is beautiful! When I came up I thought, how can you not want animals here? It is a perfect place for farmers. When I got back to the city, Cait saw my SUNY Cobleskill T-shirt and told me about her hometown of Stamford.”

They started dating and Grady took Solyn home for a visit.

“I fell in love,” Solyn said.

Stamford Smokehouse is open Wednesday through Sunday from 11 a.m. to 7 p.m., except for certain occasions. They sometimes run out of food because they prefer to make just enough for a day of sales so that the food is fresh every day.

“People should call first to make sure we have what they want,” Grady said. “We also post on our Facebook page when we are out of something or if we are going to be closed.”

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