Fly Creek Cider Mill Events – Cooperstown Area Events

Cooperstown Hotel Pictures & Reviews

Opening weekend will focus on Palatine Valley Dairy, a Pride of New York producer, and its fresh cheese curds.

The Palatine people say their plain curds are the most popular but they also offer curds seasoned with horseradish, jalapeno peppers and garlic and herb spices. Full Story – Cooperstown Hotels

Fly Creek – The Fly Creek Cider Mill, near Cooperstown NY, will open a new and exciting season Friday, April 3 with expanded programming of its popular Taste of Fly Creek Series. The Mill’s Series stages in-depth focused tasting of selected specialty foods in addition to their daily offering of more than 40 samples. Opening weekend Pride of New York producer Palatine Valley Dairy will lead off with their fresh cheese curds. Most popular are Palatine’s plain curds but they are also seasoned with horseradish, jalapeno or garlic and herb spices. “Fly Creek Cider Mill is one of our largest accounts. We are honored to be the first feature in their Taste of Fly Creek Series,” said Brenda Hill of Palatine Valley Dairy. “We make the curds each week and deliver them right to the Mill. From the cow to the Mill we are talking no more than 4 days– now that’s fresh and most importantly, local!” A perfect high-protein snack, cheese curds are formed at the end of the cheddaring process by cutting up the slabs of cheese that have been formed after the whey has been drained off. The special curd tasting is scheduled for both Saturday and Sunday from 10:00 until 4:00.

The Mill’s extensive specialty food product line is enhanced this season with products such as blue cheese stuffed olives, blue cheese dip mix and apple butter syrup. Customer favorites are ready to go: Mill-made fudge, apple and corn salsa, and extra-sharp cheddar aged locally at Howe Caverns near Cobleskill. “We will have Empire and McIntosh apples plus our website offers many special coupons for customer savings,” said Bill Michaels, co-owner of the Mill. In time for Easter the Mill’s basketing experts are available daily in the Mill or On-Line Store to create a custom sweet or savory Easter Basket.

A new face will be greeting customers: James Richardson has been appointed the Mill’s Retail Experience Manager, dedicated to insuring that each customer’s visit is enjoyable and informative. James comes to the Mill with an art background from SUNY Albany and retail experience in clothing stores. James will lead the Mill’s team of friendly visitor service associates and cashiers.

The Snack Barn Restaurant will be open Friday, Saturday and Sunday until mid-May when it will remain open daily. The menu will feature the popular pot roast sandwich and hot soups or chili in fresh-baked bread bowls. Mill-baked pies, breads and cookies will be available seven days a week in the Mill Store.

It has been a long, cold winter. A trip to the Mill is just the treat Upstaters need. Before going, visit Fly Creek Cider Mill On-line for a complete list of events and the money saving coupons.

Cooperstown Hotel Reviews, Pictures and more.

Fly Creek Cider Mill Coupon

Contributor: Julian D. Button

• 1 c. Seedless white grapes
• 1 c. sliced bananas
• 1c. cashew nuts
• 2 c. Thinly sliced unpeeled apples
• Honey creamed Dressing

Combine grapes, bananas, nuts and apples with a little of the dressing; arrange in bowl on salad greens. Serve remaining dressing separately. Makes 6 servings.

Part 2 (Honey cream dressing)

• ¼ c. Dairy sour cream
• 1 c. Fine cured creamed cottage cheese
• 1 c. Mayonnaise
• ¼ c. Honey
• 2 tsp. Lime juice
• 2 tsp. Minced parsley

Combine sour cream, cottage cheese and mayonnaise; mix well. Blend in honey and lime juice. Stir in parsley. Makes about 2 cups.

Contributor: Brenda Michaels - Fly Creek Cider Mill President & CEO

• 1 Bag Angel hair coeslaw cabbage
• 4 slices Bacon; cooked and crumbled
• 1 c. Sunflower seeds
• ½ tsp. Garlic powder
• ½ tsp. Onion powder
• 2 firm apples; Jonagold, Crispin, Empire

Combine cabbage, bacon, sunflower seeds, garlic powder, onion powder and apples together in large bowl.

Part 2 (dressing)

• ½ c. Sugar
• ½ c. Cider vinegar
• ½ c. Mayonnaise

Combine sugar and cider vinegar together in small bowl; whisk in mayonnaise. Pour over coleslaw. Refrigerate 1 hour before serving.

Contributor: Francine Hoffman - Bill’s Sister

• 1 lg. Pkg of orange Jello
• 1 sm. Can frozen oranges juice concentrate
• 2 sm. Cans mandarin oranges
• 1 Can crushed unsweetened pineapples

Dissolve Jello in boiling water, following directions on package. Add oranges and pineapple. stir well and pour into 9 x 13″ glass or corning ware pan. Refrigerate until ready to use.

Part 2

• ½ pt. Heavy cream
• 1 sm. Pkg. Instant lemon pudding mix.
• 1 c. Cold milk

Whip cream -set aside. Mix milk and pudding, let thicken a few minutes. Fold in whipped topping and pudding together and spread on top of Jello. Serve

Contributor: Doi Rathbun

The Fly Creek Cider Mill & Orchard will host its 7th Annual “School on Wheels” tour March 28, 2009. Each year the Mill welcomes team members, customers and friends of the Mill to participate in an educational trip to gain retail and merchandising knowledge from selected areas. This year’s highlight stop will be the New York Wine and Culinary Center in Canandaigua for a tour, wine tasting and gourmet luncheon. The Center’s mission is to engage, excite and inspire the people of New York State and the world about New York wine and food. Pride of New York growers and processors are showcased in engaging exhibits and displays. Additional tour stops will feature tastings at Swedish Hill Winery and Montezuma Winery, and then an apple stop at Red Jacket Orchards. The tour will end with gaming at the Turning Stone Casino in Verona.

“We have been all over the northeast with these educational spring trips. It will be fun to extend our knowledge about the culinary and wine delights that Upstate New York has to offer”, says Bill Michaels, co-owner of the Mill. “We discuss what we have seen and tasted, sharing thoughts on how to incorporate ideas into the Mill’s merchandising and marketing mix.”

The tour is open to the public and seating is limited. The day trip will depart from the Mill at 7:00 am and return around 11:00 pm. The cost is $89 per person with no extra charge for all the fun to be had. Parking at the Mill is free. To reserve a space on this trip call Lin Molloy (607) 547-9692 ext. 113 or visit the Mill’s website at www.flycreekcidermill.com for tour registration forms.

For more information contact:
H. William (Bill) Michaels
Fly Creek Cider Mill & Orchard, Inc. (r)
288 Goose Street
Fly Creek, NY 13337
(P) 607-547-9692
(F) 607-547-2826
www.flycreekcidermill.com
bill@flycreekcidermill.com