Dinner at The Dinosaur Bar-B-Que

As promised, I'm posting today about the place that we had dinner on our way home from the Tulip Fest on Mother's Day....

The Dinosaur Bar-B-Que originated as the brainchild of founder John Stage and a partner in 1985, as a mobile concession at "The Harley Rendezvous" (near Albany) with a 55-gallon drum that was cut in half as their smoker. They soon began traveling around the Northeast to motorcycle all kinds of rallies, fairs and festivals. The first "in-house" location opened in downtown Syracuse in 1988 and they've since added locations in Rochester (1998), Harlem (2004) and most recently this one, in Troy NY (Nov 2010). **Update Since this post was written, there are now also Dinosaur Bar-B-Que Restaurants in Newark, NJ and Stamford, CT


John Stage, founder of Dinosaur Barbecue

They're in the process of creating their fifth location in Newark NJ, and despite what it seems might be a few minor complications, hope to open it later this year. The original Dinosaur location in Syracuse NY is reminiscent of a typical "biker bar", complete with leather-vested, well endowed, ladies behind the bar and some of the most amazing "Q" north of the Mason Dixon Line. (there is barely an inch of wall space in the Syracuse location that hasn't been lovingly covered in graffiti - they actually encourage it!) It rapidly got extremely popular among serious barbecue lovers in Central NY and became a destination unto itself.  That popularity, plus very reasonable prices for outstandingly good food (and the fact that wait times were getting unreal) has since spawned a virtual Dinosaur Bar-B-Que empire. We started going to the original location, some time back in the 90's and I can't even tell you how psyched we were when we found out there was a new place opening up that was quite a bit closer to us!

So... On to the yummmm! (the menu for each location can be found by clicking the link at the beginning of this post)

We were both hungry when we got there, so we decided to share the Fried Green Tomatoes with Smoked Shrimp Remoulade ($8.95) as a starter:

The tomatoes were surprisingly tender and juicy, with a super crispy coating of savory breadcrumbs on the outside and they had a generous grating of Pecorino Romano on top. The slightly smoky shrimp was perfectly cooked and smothered in a creamy, spicy (but not too hot for my tender taste buds) remoulade. The combination of the piping hot fried tomatoes and the smoky shrimp and creamy pink sauce... TO. DIE. FOR. We'll definitely be getting this awesome starter again! I might not even share the next time.

Hubbs had the Pulled Pork Sandwich Platter ($9.95)

As with all of their dinners, "pit plates" and sandwich platters, this comes with a choice of two of the Dinosaur's superb in-house made sides and unless it's a sandwich, their "Honey Hush" cornbread. The Hubbs chose the Collard Greens and Barbecue Beans. The pulled pork is perfectly smoked and extremely tender and the Dinosaur's own Sensual Slathering Sauce that it's smothered in is just the right combination of smoke and spice with a touch of sweetness to round it all out. They have a full line of "rubs",  barbecue and hot sauces and a line of refrigerated products that can be purchased at the restaurant, online and in a growing list of grocery stores across the Northeast. They always provide a sampling of their hot and barbecue sauces at each table and the very competent wait staff will cheerfully bring you any that aren't already there. The Wango Tango is Hubby's (or as I like to call him ~ Mr. Asbestos Tongue's) all time favorite, but that stuff is just a wee bit too caliente for me.

I had one of my favorites, the Churrasco Chicken Steak ($15.95)

I just happen to be a bit of a "chicken-holic" and I probably order it when we go out, about 40% of the time. I can't say that I'm usually likely to order just any old chicken dish, though. I mean, I can do "basic" chicken at home any old day, right? The Churrasco Chicken is a super savory, garlicky and mildly spicy, whole breast of chicken, with THE best Chimichurri sauce I've ever had.  It's also topped with sauteed onions and is so tender you can cut it with your fork.  I chose the Barbecue Fried Rice and the Greens as my sides. Now, I have a bit of a weakness for carbs in just about any form and rice is no exception, but this fried rice is about as unique and delicious as it gets. It had bits of carrot, onion and pieces of their outstanding brisket, (my second favorite item on the menu) with a good hit of barbecue sauce. I think I can say honestly, it's the best fried rice I've ever eaten. Seriously. Ever. The greens are as good as any Southern mama's best Sunday come to dinner greens. Of course, Mr. Asbestos smothers his with plenty o' hot sauce! Me? Ummm... no thanks!

We were definitely too full for dessert, but the Dinosaur has plenty of sweet treats to provide the perfect ending to a great meal.  Hubbers finished every bite of his meal and several "tastes" of my rice, but the Churrasco Chicken portion is so huge that I brought home more than half of the rest of my meal. A certain someone is always pretty happy when that happens because he usually beats me to the leftovers the next day. I think I saw an evil little glint in his eye when he heard me order it, but it was so quick that I don't have any solid proof. ;~)

At all of the locations that we've been to, they've had T-shirts and other licensed products for sale in the lobby. On this trip, we'd hoped to get a couple of tees with their recently discontinued logo on them, but alas, they didn't have the sizes we wanted. We could have picked up shirts with the new logo or other graphics, but we tend to prefer the "collector's items", so to speak. (and btw, that's not code for cheap. lol)

So. If you happen to live near one of the Dinosaur's locations or are traveling through one of the cities where they're located, you really do have to give them a try. Believe me... you will sooo not regret it. Stop on back and let me know if you do, 'K?

Thanks for hangin' with me today!

** The opinions in this post are strictly my own and I was not compensated in any way for writing it.


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2011 Albany Tulip Festival

It was a fabulous Mother's Day and hubbs and I thoroughly enjoyed celebrating it. As I mentioned in yesterday's post, we headed off to the Albany Tulip Festival and on our way home, stopped and had a fantastic dinner at one of our favorite places to fill our bellies; The Dinosaur Bar-B-Que in Troy NY. (Of course, I've got pics of the amazing food we had, as well as the photos from Tulip Fest!)

The day started out quite sunny with the promise of some mild temperatures, but by the time we hit Washington Park, the clouds had come rolling in and the breeze was a tad on the cool side. (Hubby was happy that he took my suggestion and brought a sweatshirt) We had a great time in spite of the change in the weather and the sun did make an occasional appearance.

We stopped briefly at the Amphitheater to watch a couple of minutes of the "Mother of the Year" awards ceremony and headed on to get a glimpse at the tulips.  The winner this year was a lady by the name of Juliann Urbanski from Stillwater NY.  She was nominated by her loving hubby Joe for her dedication to their own family and others, including her work with Ronald McDonald House. (RMH is quite dear to our hearts. They're an incredible resource for families going through some of the most traumatic experiences that anyone can go through. They will always have our undying gratitude and support.)



Juliann Urbanski and her daughters via The Times Union

The photos that I took were not the best that I've ever taken, but I used my new camera and I'm still learning all of it's features and little subtleties, so I apologize for the less than stellar quality of the following....

The heady (and I'm told, nap inducing) perfume of these lilacs were the first thing that hit us as we got out of the car.

I have quite a few more photos of the flowers and the Festival, but these were the pics that turned out the best. I might post a few more at another time. I'll be posting all about the meal we had at the Dinosaur Bar-B-Que tomorrow or Wednesday. (with photos)  Stop by and check it out!  Just make sure you have a towel or napkin handy, because if you love "Q" like we do, you'll be drooling all over your keyboard!

Happy Mother's Day!

How sweet is this?

 

Now, here's my lovely card and a sweet little giftie from my beautiful Baby Girl! I wish she didn't live 10 hours away!  (sigh... )

(sorry it's not a better shot, but we're getting ready to head out to the Tulip Festival and I'm behind schedule - as usual. LOL Click here for my post about it.  Hopefully, I should have some great new pics from this year's Fest to share with you later.)

Wishing all of the wonderful Moms, Step-moms, Grandmoms, Aunties and anyone who has nurtured, loved and held a child in their heart, a Very Happy Mother's Day!!

XOXO

Seasonal Food Friday - Week Two ~Beets

OK.... Wait a Minute, Pleeeease! Before you click back to your own blog or over to another one, please hear me out about this wonderful, healthy, delicious vegetable that might just change the way you look at root vegetables from now on.  Pretty please???

Phew!  Thank you for sticking around and Welcome! to the second installment of Seasonal Food Friday!  This week our featured food is Spring Beets!  Now, don't turn up those noses.  If you haven't tasted (and probably spit out in your napkin) a beet since you were a wee nipper and your mom or grandmom plopped a pile of tasteless, canned, purple discs with juice that ran into your freshly buttered mashed potatoes onto your plate, then you haven't tasted a lush, earthy, richly meaty roasted beet...

Especially not one of these curious cultivars as part of a beautiful salad full of hearty leafy greens, topped with crumbles of creamy Roquefort and crunchy Candied Pecans, drizzled with a sweet and tangy dressing laced with Honey and a touch of Cinnamon.  And, Spring Beets are smaller and sweeter and more tender than their Fall or Winter counterparts.  Are you at least a little bit interested yet?

OK, So beets are good for you. Haven't we learned as adults that good for you food can actually be really good food?  These beauties come in several varieties that I won't go into now, but if you'd like to learn more about the healthy nutrients they provide and the products that are made from beets, please click here.  For now, I'll move on to the main event. The recipe!  It's really not difficult and it makes a fantastic first or salad course that is sure to impress even the most discerning dinner guest.

Roasted Beet, Roquefort and Spiced Pecan Salad

• 4 -6 Cups Mixed Leafy Greens (Romaine, Arugula, Red Leaf, Butter/Boston Bibb, Mesculin etc.)
• 10 oz Roquefort Cheese
• Roasted Beets (recipe follows)
• Spiced Pecans (recipe follows)
• Orange Honey Vinaigrette (recipe follows)

Wash your Greens and dry them in a spinner or with paper towels. Tear them into bite-sized pieces and place them in a large shallow bowl. (kind of like the big bowl from a "pasta set")  Cut the Roasted Beets into chunks about 1 & 1/2 to 2 inches in diameter and arrange them on top of Greens. Crumble the Roquefort and sprinkle the Pecans liberally over the salad.  Dress with the Orange Honey Vinaigrette just before serving, or pass it separately at the table.  You can also assemble the salad ingredients on individual salad plates if you prefer. The ingredients that I'm giving you the prep for below can all be prepared ahead of time, so come party night you can just whip up your salad and enjoy it!

Roasted Beets

• 4 - 6 Assorted *Whole Beets (depending on size)
• Olive Oil
• Kosher Salt
• Fresh Cracked Pepper

*When buying fresh beets, they should be heavy for their size and very firm. They're going to be a bit dirty, even from the grocery store. Probably more so from the Farmer's Market. (they are a root, after all!) Each variety has a slightly different depth of flavor. I've found the Golden variety to be milder, but I love them all. I always use a mix. Cooking time will vary depending on size and the number of beets in the pan. Test them after each 20 (approx) minutes of roasting.

Pre-heat your oven to 375 degrees. Cut any stems/leaves off each Beet, leaving about 2 or 3 inches of the stem for easier handling later. (The greens are terrific in soups, stews or cooked as you would collard greens) Trim off any straggling roots from the bottoms.  Rinse Beets under cold running water, using a soft brush to "scrub" them a bit if needed. Do not peel them at this point. With the tip of a sharp knife, pierce them once or twice as you would a baked potato. Place the Beets (whole) in a large roasting pan lined with heavy duty foil. Drizzle with a couple of tablespoons of the Olive Oil and sprinkle on Salt and Pepper liberally.  Using a large spoon or your hands, toss them so they're all well coated with the oil and seasonings.  Roast them, uncovered for anywhere from 30 - 50 minutes (varies, as explained above) or until the beets are tender when pierced with a knife.

After the beets have been removed from the oven and have cooled enough to be handled without discomfort, take each beet by the stem end with a paper towel in your hand to prevent slipping and use a clean paper towel to "rub" the skins off.  They should come off quite easily this way.  Beets DO STAIN skin, clothes, some counter-tops... pretty much anything porous. So be mindful of this when working with them.  I always wear food safe vinyl or latex gloves. You can now cut them up for your salad and set them aside til ready to use them.

Spiced (Candied) Pecans

• 16oz Pecan Halves (some pieces are fine)
• 2 Egg Whites, lightly beaten with,
• 1 Tbls Water
• 1/2 Cup Granulated Sugar
• 1/2 Tsp Salt
• 1/2 Tsp Ground Cloves
• 1/2 Tsp Ground Nutmeg
• 1 Tsp Ground Cinnamon

Pre-heat your oven to 350 degrees. Line a baking sheet with heavy duty foil. In a mixing bowl, beat the egg whites with the water and toss in the Pecan Halves. Stir them gently so they are well coated and moistened. In a separate bowl mix together the Sugar, Salt, Cloves, Nutmeg and Cinnamon. Pour this mixture over the Pecans and toss lightly but thoroughly so that all pieces are coated with the spice mix.

Spread them out on the baking sheet in a single layer and bake for 20 - 30 minutes, stirring a couple of times. Watch them carefully so they don't burn.  After removing them from the oven, allow them to cool completely and store them in an airtight container until ready to use.  They can be made up to a week ahead. (If you do, you might want to hide them from your hubby and kids.... Or yourself !!)

Now, last, but definitely not least... The crowning glory;  The dressing!

Orange Honey Vinaigrette

• 4 Tbls Cider Vinegar
• 4 Tbls Fresh Squeezed Orange Juice 
• 1 Heaping Tbls Honey (orange blossom honey would be great if you have it)
• 2 Tbls Light Vegetable or Olive Oil
• 1 Medium Shallot, minced
• 1 Tsp Honey Dijon or Dijon Mustard (to help emulsify the dressing)
• 1/4 Tsp Ground Cinnamon

Combine all ingredients and whisk, shake in a jar or blend in a processor. Store in a tightly covered container in the fridge for up to one week.

I know it seems like a lot of steps, especially for busy working folk. But, I really hope you give this one a try.  I think it will change the way you think of Beets from now on. Of course, they can also be served on their own as a side dish or even pickled, but let's not get ahead of ourselves... LOL We'll just start here and see what happens.


I'm linking up today with:












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Cinco de Mayo Fiesta!

  

Hola Mi Amigos !!

Tomorrow is Cinco de Mayo! A day of celebration. A fiesta! We've celebrated the day with friends many times over the years, but I'm ashamed to say that until recently, I had no real knowledge of exactly what it was that we were celebrating. So, to set the record straight, I did a little research and found out that....

Cinco de Mayo is not technically a Mexican holiday. Nor is it (as many people assume) Mexico's "Independence Day".  It's a day that was created by Mexican settlers in California, to commemorate the Mexican army's victory on May 5, 1862, at the Battle of Puebla. While the holiday is embraced widely here in the US, it's celebrated more regionally in Mexico, primarily in Puebla ~ where they call it El Día de la Batalla de Puebla. So, now that we all know the reason why we celebrate the 5th of May, I have a few recipes for your Cinco De Mayo festivities!

When I think Mexican themed celebration, my brain immediately conjurs up big bowls of creamy Guacamole and chilled glasses filled with sweet, tangy Margaritas. They're both a lot easier to make than you might think and they've always been staples at our Cinco de Mayo parties over the years.

Mary's "Green-go" Guacamole 

• 3 Large Ripe Haas Avocados
• 1 Large Green Onion, chopped fine
• 2/3 Cup Salsa, either homemade or your preferred brand
• 1 Clove Fresh Garlic, grated or finely minced
• 1 Small Jalapeno or Chipotle Pepper, minced (optional)
• 2 Tbls Fresh Flat Leaf Parsley or Cilantro, coarsely chopped
• Zest of 1 Large Lime
• Juice of 1 Lime
• 1/2 Tsp Ground Cumin
• Several Dashes Hot Sauce
• 1 Tsp Kosher Salt

Cut the avocados in half, lengthwise, remove the pits (**see note, below) and scoop the flesh into a mixing bowl. Using a fine hand grater or microplane, zest the lime and set it aside. Squeeze all of the juice into the bowl with the avocados and toss the pieces, coating them well. (this will help to keep them from turning brown) Using a large fork, mash the avocados, juice and zest until you get the consistency that you like. I prefer mine to have a bit of texture, so I leave it a little chunky.

Finely chop the green onion, grate or press the garlic and chop the parsley or cilantro. (People usually either love cilantro or they hate it. Hubbs loves it. I hate it. So, I compromise and use half parsley and half cilantro)

Add the green onion and garlic, salsa, hot sauce, cumin and salt to the avocado mixture and stir until well combined. {also add the jalapeno or chipotle, if using} Cover tightly with plastic wrap, lightly pressing the plastic wrap down onto the surface of the dip. Avocados turn brown from exposure to the air and this is another step to help keep that from happening. Chill until ready to serve. You can garnish the top with a little sour cream and some additional chopped herbs if you like.  Serve with your favorite tortilla chips, veggies, or anything else you like to dip into Guacamole. (like a spoon, maybe?)

** They say that putting the pit(s) in with the finished Guacamole while chilling/storing it, will keep it from turning brown. I tend to freak out a bit if the food I've prepared looks unappetizing, so whether it's fact or an old wive's tale, I do nestle one of the pits down into the dish and remove it just before serving.

What cocktail goes best with a big bowl of Guacamole???  A frosty, tangy, salty Margarita, of course!

  

Senor T's Mucho Macho Margarita's
(makes one drink)

• Juice of 1 Lime (approx 1 oz fresh lime juice)
• 1 oz Grand Marnier or Cointreau (orange liquor)
• 1 oz *Agave Nectar or Simple Syrup
• 2 oz Premium Tequila
• Lime Wedges
• Kosher Salt
• Cocktail Shaker, with strainer
• Lots of Ice

* Agave Nectar can be found in the Natural Foods Section of larger grocery stores or Latin Markets. If you can't find it, you can make a simple syrup by slowly heating equal parts granulated sugar and water in a medium sized heavy saucepan, until all the sugar is dissolved and the syrup begins to thicken. Remove from the heat, allow to cool and refrigerate in a covered jar or bottle.

The most important part of the perfect drink is the alcohol you use. Don't skimp on your booze, people!  It doesn't have to be the most expensive brand on the shelf, but do try to get the best quality that your budget will allow.

Before mixing your cocktail, fill the glass(es) with ice and set them aside to chill. Prepare the garnishes ahead of time by slicing your lime wedges, pouring some good coarse salt on a plate to rim the glasses and if you're using a simple syrup, make that and pop it in the fridge to chill. The syrup can be done earlier in the day or even a few days before, so you're ready to go at party time! Make extra simple syrup for sweetening fresh brewed iced tea and homemade lemonade, etc.

Put a large scoop of ice in your cocktail shaker. Add the Tequila, Cointreau/Grand Marnier, Lime Juice and Agave Nectar. Cover and shake vigorously for 20 to 30 seconds. Empty the ice out of the glass. Take a lime wedge and run it around the rim of the glass and then dip the glass into the plate of salt. (it's a good idea to leave some glasses "unrimmed" for those who don't want the salt) Using the strainer, pour the drink into the chilled glass and serve! (or enjoy it yourself!) Garnish with a slice of lime too, if you like.

Here's a festive main dish that will happily serve a hungry crowd of fiesta-goers:

Senora M's Latina Lasagna 

• 8-10 Flour Tortillas
• Vegetable or Light Olive Oil
• 1 and 1/2 Lbs Ground Beef, Chicken or Turkey
• 1 Large Yellow Onion, chopped
• 1 Cup Chicken or Beef Broth/Stock
• 1 12-14oz Can Pinto Beans, drained and rinsed
• 1 14oz Can Diced Tomatoes, drained
• 1 28oz Can Tomato Puree
• 1 Can Niblets Corn, drained
• 1 16oz Container Sour Cream
• 1 8oz Brick Cream Cheese, softened
• 1 Small Can Mild Chopped Green Chilies
• 2 Cloves Garlic, minced
• 3-4 Cups Jack Cheese, shredded
• 1 Tbls Chili Powder
• 1 Tbls Ground Cumin
• 1 Tsp Cayenne Pepper
• 1 Green Onion (scallion), sliced, for garnish
• Kosher Salt
• Fresh Cracked Pepper 

Preheat oven to 350 degrees. In a large skillet, add enough oil to just coat the bottom. Add ground meat and cook over medium-high heat until it's no longer pink and lightly browned, breaking it up with a spatula or fork as it cooks. Add the onions and garlic, stir well to combine and saute for 3 or 4 minutes. Add the broth or stock, corn, green chilies, pinto beans, chili powder, cumin and cayenne and stir well to combine.  Cook on medium heat for 3-4 minutes, then add the diced tomatoes, puree and salt & pepper to taste. You don't want this mixture to be watery, but it should be somewhat loose ~ like a meat sauce that you'd use for a traditional Italian lasagna. Remove the skillet from the heat and allow the mixture to cool. It will thicken up a bit as it cools.

With a sturdy fork or hand mixer, mix the softened cream cheese and sour cream together in a bowl, until it's smooth. Set it aside.

Brush the bottom of a large casserole/baking dish (approx 13x9x2) with about a tablespoon of oil and lay out the tortillas, cutting them into pieces if necessary, to cover the bottom of the dish. Spread about 3 or 4 tablespoons of the sour cream mixture on top of the tortillas, then about a cup to a cup and a half of the meat, bean & veg mixture, spreading it out relatively evenly. Sprinkle with about 1/2 Cup of the Jack cheese. Continue building the layers, repeating the same process until you get about 2 inches from the top of the baking dish. Make sure that you end with a final layer of tortillas. Spread the top with the remainder of the sour cream mixture and top with the remaining cheese and some sliced green onion. Bake at 350 until it's bubbly and golden brown on top. (about 20-30 minutes) Allow it to rest about 5-10 minutes before cutting it.

It can be prepared in advance and refrigerated until you're ready to cook and freezes very well, tightly covered, for up to 3 months. If you do prepare it ahead, remove it from the fridge about 10-15 minutes before putting it in the oven. It might need a few more minutes of cooking time, too. I serve it with bowls of salsa, sour cream, chopped scallions and extra shredded cheese. I usually also make a big green salad with romaine, red onion, cucumber, tomatoes, sliced avocado and crumbled queso fresco. (for information about this cheese, click here) I like to make my Honey Lime Vinaigrette and serve it alongside the salad at the table. (recipe follows)

Honey Lime Vinaigrette

• 2 oz Fresh Lime Juice
• 1/4 Tsp Ground Cumin
• 2 Tsp Honey
• 1 Tsp Dijon Mustard
• 1/2 Cup Light Olive or Vegetable Oil
• Kosher Salt and Fresh Ground Pepper, to taste

Combine all ingredients and whisk, shake in a jar; or blend it in a food processor or blender for a creamier consistancy. Pour into a container, cover and refrigerate.

  

Now, you should be all set for your Cinco de Mayo Fiesta!  I hope if you decide to try any of the recipes, that you'll come back and let me know how they turned out! Pop some Los Lobos in the CD player and eat, drink and dance your maracas off!  Here's a little example of these amazing Mexican-American music icons to get you started....

A Time For Tulips

One of the advantages of living where I do in the Northeast, is that it's not a long drive to New York State's Capital city of Albany. One of the many events that is held each Spring for the last 62 years is the spectacular AlbanyTulip Festival. The Albany area was settled by a diverse range of immigrant families, including a very large Dutch population.  In the true spirit of those who immigrated to the United States, these early settlers brought with them their traditions, architecture, culinary influences and the botanical landscape of their homeland, which included a plethora of stunning varieties of Tulips, Daffodils and other flowering bulbs that the Dutch are so famous for. 



Carriage Rides



In 1948, the Mayor of Albany (Erastus Corning) sent a request to Queen Wilhelmina of the Netherlands, asking that she designate a variety of tulip as Albany's "official flower".  She gladly accepted and chose a relatively rare variety called "Orange Wonder". (see image below) The first Tulip Festival was held the following year on May 14th in honor of the designation, and has continued to be held in May each year. The Fest is kicked off on Friday with an old Dutch tradition of "street scrubbing" and continues through the weekend, rain or shine. The crowning of the Tulip Queen is held on Saturday and the lucky girl who wins this prestigious title, becomes the Mayor's ambassador for Literacy for the duration of her reign. In later years, other festivities were incorporated into Tulip Fest, including the Mother of the Year Award and Pinksterfest. 

Street Scrubbing



Hanging out in Washington Park



 Since it's inception in 1949, The Tulip Festival has been held in Albany's historic Washington Park. The park is an (approx) 81 square mile public park containing a 5.2 acre lake, designed by well-known landscape architects John Bogart and John Cuyler in the 1860's and is often mistaken as a Frederick Law Olmstead design. (Olmstead designed New York City's Central Park) This mistake is understandable, considering Bogart worked for/with Olmstead on Manhattan's treasured landmark. The park has tennis, basketball and handball courts, bicycling, cross country skiing and ice skating on the lake in Winter. It is home to several monuments and memorials and hosts the annual Freihofer's Run For Women, which is one of the largest 5K races exclusively for women, in the world.  It's scenic grounds are one of Albany's most popular places for festivals and social gatherings. 



Washington Park Lake House



The festival is held each May, in recent years on Mother's Day weekend, and is filled with outdoor concerts, delicious food vendors, magic acts and carriage rides. There are over 200,000 tulip bulbs planted throughout the park, as well as flowering crab apple and cherry trees, so just walking around this lovely park on a beautiful Spring day is breathtaking! Click here for the 2011 schedule of events.



Tulip, "Orange Wonder"



If you're in the Albany area around Mother's Day and want to have a thoroughly enjoyable outdoor weekend, then Albany Tulip Fest is just the thing! I know that I can't wait til next weekend! Maybe I'll see you there!