The exterior of the hotel. Saratoga Arms Hotel For those curious to explore beyond the bounds of the Hudson Valley, the 28,000-population hamlet of Saratoga Springs is home to some lovely restaurants, a noted racetrack and a historic hotel. The Saratoga Arms Hotel, located walking distance from practically everything downtown, dates to the 1870s and its cozy rooms were refurbished in 1999. Each room is different and since its original opening the hotel has expanded to offering 31 different accommodation configurations. An abundant locally sourced breakfast is served, along with home-baked offerings like cookies and biscotti that are available all day. When sitting down to breakfast the menu notes, on a map, where all the local ingredients are sourced from. In the spring. the hotel features a cocktail hour on the terrace. I recently had a chance to sit down with executive chef Tim James to talk about how he locally sources ingredients for the hotel’s menu. All responses have been edited and condensed for clarity. Liza B. Zimmerman (L.B.Z.): Is sourcing local for your breakfast and beverage program important? Chef Tim James. Saratoga Arms Hotel Tim James (T.J.): It is very important indeed! To us, cooking is a connection with our guests and showing them, they are welcome at our table. Plus, what better way to cultivate a community than by buying local and supporting each other? MORE FOR YOU Anonymous Hackers Expose Putin’s Secret Data—Publish Trump File Apple iPhone 17 Pro: Latest Leaks Claim To Show Updated Design Google Confirms Gmail Update—Stop Using Your Password Now L.B.Z.: How do you find and choose your local farmers? T.J.: We are fortunate to have a farmers’ market two blocks away from the hotel. I have also been working in the area long enough to have created a network of colleagues within the industry, so many of the other local chefs and I swap tips with each other about new or outstanding providers that are popping up. L.B.Z.: Are there any vegetables or fruits native to your area of upstate New York that are spectacular? T.J.: Our New York apples are exceptional, as one might expect. We also have a fantastic melon farm and are blessed to have an abundance of fruits and vegetables that grow and thrive upstate such as blueberries, tomatoes, sweet corn, salad greens and many varieties of herbs. L.B.Z.: Is it tough to source produce in the winter? cold winter farmland and countryside lies domant under a blanket of snow, in Upstate New York T.J.: Yes, the winter can be tough but the greenhouse movement has grown each and every year which helps. It’s also helpful to try to get ahead of the curve and call your orders in early with the growers you’ve cultivated relationships with. I always like to gift our growers with fresh baked homemade cookies so they know how much we appreciate working with them during this more challenging time. L.B.Z.: Do you think in general restaurants and hotels upstate are as invested in sourcing local as in NYC? T.J.: Restaurants and hotels upstate are even more invested in sourcing local, thanks to the proximity we enjoy to our local farms. I personally live less than two miles from the hotel and I pass a handful of different farm stands on my way into work each day. L.B.Z.: Having lived on the West Coast I see the farm-to-table movement is stronger there. What makes different areas more inclined to source locally? How much does climate have to do with it? T.J.: Climate and its subsequent side effects play a pivotal role in being able to source locally. While greenhouses are certainly becoming more prevalent, which helps to expand the farm-to-table efforts here in upstate New York, it is still difficult to get a delivery when there are snowstorms and other extreme weather. L.B.Z.: How do you incorporate local ingredients in the cocktail program? As garnishes, in syrups? T.J.: We serve New York wines and spirits and use a myriad of local ingredients for garnishes including locally sourced apples, blueberries, maple syrup, mint and various other herbs. An herb garden. L.B.Z.: What have been some of the top drinks made from local ingredients? T.J.: Some of my favorites include our Blueberry Martini, in the summer, as well as a Maple Syrup Old Fashioned. These cocktails are especially enjoyable to sip on our beautiful wraparound porch after a day at the Racetrack! L.B.Z.: Does your baker incorporate local ingredients in the cookies and other baked goods? T.J.: She uses locally sourced milk and other dairy products, eggs, fruits, chocolates and even sometimes herbs depending on the recipe. L.B.Z.: Are any of your breakfast dishes or cocktails inspired by the history and legacy of the hotel? Breakfast at the hotel. Saratoga Arms Hotel We are proud of the hotel’s history, so we try to revive the classic era with modern twists when it comes to our food and beverage menus. I do like to lean into our property’s roots and play around with the Victorian high tea influence, on occasion, as well. Follow me on Twitter. Check out my website. Editorial StandardsForbes Accolades