"Cooking from scratch" is a claim made by many restaurants, but they usually are referring only to main ingredients. In the Plattsburgh area, the new Blue Collar Bistro claims to be the only establishment in the area that is doing everything from scratch.
Ben Eichenberger, chef-partner, told the local publication Seven Days, "We had a guy really weirded out by his Reuben sandwich. It wasn't that pink color, because it didn't have any sodium nitrate in it. It's going to take a little bit to get people used to the house-cured stuff."
The restaurant = is using local ingredients as part of its business model. Co-owner Cindy Snow, who is a senior compliance analyst at Fletcher Allen Health Care, started Blue Collar Bistro last summer as a pop-up eatery at the Plattsburgh Farmers' and Crafters' Market. That didn't surprise people who knew her and her family, well-known for running The Wharf, Plattsburgh's first truly upscale restaurant.
In addition to the food items made on-premises, breads come from Klinger's Bread Company in nearby South Burlington, VT, burgers are made from Vermont-raised sirloin, Fledging Crow Vegetables and Pray's family Farms, both in Keeseville, N.Y., provide much of the bistro's produce. Even some bistro staffers are supplying items such as tomatoes from their home gardens.
Blue Collar is open for lunch and dinner Tuesdays through Sundays. Weekend breakfasts offer, among many other items, pastries from local baker Jenny Scotto di Carlo. The restaurant is located at 82 Margaret Street in this Clinton County college community. Phone: (518) 324-7888