Simply Saratoga July Edition

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July / August 2011

Contents

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28 Things to Know

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10 Features

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60

Departments

18 Horseshoes

10 Misty Mornings

58 Financial

22 Saratoga Style

32 “Simply”

56 Simple Truths

28 Hats!

49 Sushi 101 70 Event Etiquette

Saratoga

72 Saratoga Spring

Water Co. 78 Jim Koplik -

60 Unique Places &

Creative Spaces

68 Healthy Summer

Tips

14 Saratoga

Race Course Information

38 Locals’ Top Ten

Picks

84 A Summer

Favorite

91 A First-Timer’s

Guide

98 2011 Season

Schedule

100 ABC’s of Polo

Rockin’ Saratoga

Things to Do

84 Saratoga Polo Association

VIEW ONLINE flip through the pages of this magazine and link to the advertisers' websites at SaratogaPublishing.com Cover Photo Provided by Vapor Night Club at Saratoga Casino and Raceway Crescent Ave, Saratoga Springs, NY 12866

44 The Sundae

518-581-5772

Drive

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Owner/Publisher Chad Beatty General Manager Robin Mitchell Creative Director Chris Bushee Art Director Tiffany Garland Editor Arthur Gonick Writers Yael Goldman Daniel Schechtman Helen Edelman Michael Okby Patty Novo Andrij O. Baran Kerry Mendez Meghan Lemery Advertising Jim Daley Cindy Durfey Graphic Designer Katy Holland Copy Proofreader Christina James Contributing Photographers Creative Photo & Graphic Stock Studios Photography Printing Fry Communications

Published by Saratoga Publishing, LLC Five Case Street Saratoga Springs, NY 12866 tel: 518.581.2480 fax: 518.581.2487 SaratogaPublishing.com Simply Saratoga is brought to you by Saratoga Publishing, LLC. Saratoga Publishing shall make every effort to avoid errors and omissions but disclaims any responsibility should they occur. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means without prior written consent of the publisher. Copyright (c) 2011, Saratoga Publishing, LLC 6 | Simply Saratoga

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Misty Mornings at the Track

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Story by Barry Potoker Photos by Sharon Castro

A

s the sun burns through the haze on a warm, but not yet muggy August dawn at Saratoga, the grand old elms in the infield are very still with only a hint of a summer breeze and the geese in the pond behind the tote board are beginning to stir. The morning dew smells sweet but there is a pungent aroma from the steaming hay filling the air. There is a faint sound of the locusts buzzing on these dog days of summer. The fog is slowly lifting as first light pours down on the historic race course grounds, but the stables and the backstretch have been alive for several hours. As a native Saratogian, heading “to the barns” for the morning activities and workouts is one of the most exhilarating experiences of the racing season.

Growing up on the east side of town, only a few blocks from the famed track, my ritual on weekends meant getting to the track around 6 a.m., to soak up early morning life among the thoroughbreds. Back in the 60’s and early 70’s, we were free to wander just about anywhere in the track, security was not a concern. The “Pinkerton’s” were the guards and had been for nearly 100 years, and we knew most of them quite well. Each wore distinctive tan uniforms, much like UPS employees feature today. They even darned official metal shield badges on their chest and stylish hats, which looked simply terrific.

What a feeling to be part of the awakening of the track in the morning. It’s peaceful and mesmerizing in a sense - and a world apart from what will be a sea of people screaming and bustling about later in the day. The Oklahoma and the main flat track in the morning is much like being backstage of a Broadway play or in the locker room before a baseball game at Yankee Stadium. Subdued and quiet, yet so invigorating.

The chatter at the barns is not all about betting, although a tip on the big race is always welcome. It was an honor to get a “hot tip” in the morning from an insider, although most went down in flames. Occasionally you would catch a big one, and that could make your season. Typically, the buzz surrounds who is on the track working out: is that Secretariat out for a breeze or is that Fourstardave, the Sultan of Saratoga over there? Who’s that handsome two-year-old colt flashing speed over the turf course or what’s the name of that pretty filly strutting her stuff at the eighth pole? Around you are trainers, jockeys, agents, clockers, exercise riders, grooms, hot walkers and famous owners. It’s an up-close and personal festival of the thoroughbred racing world within arms length at every turn.

Rambling through the storied grounds, horses are being tended to - groomed, bathed, schooled at the starting gate and, of course, fed breakfast. There is an abundance of activity, yet it is a calm, simple scene. It’s just another pristine morning in the mist at Saratoga. I stop to greet and even pet some race horses, read the names, and make a mental note of it. It’s always a treat to place a wager on a horse you’ve met face to face in a serene setting like this. It’s almost like you know them. They are indeed such gentle creatures at daybreak on the “backside,” yet fierce athletes by mid-day, doing what they love and are trained to do: just run.

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The setting on a crisp misty Saratoga morning is magical and intimate. On the track, the star performers are as majestic as ever. If you are lucky, it has rained overnight, which makes for the unforgettable “clopping” sound of hooves splashing through the mud. I especially hold sacred the unmistakable snorting noise that thoroughbreds emit while training. It’s a deep and even loud harmony that makes for an awesome sound backdrop for this amazing panorama. And one you normally don’t hear in the heat of the day during the races, muffled by pounding hooves and cheering spectators. It’s called training, drills or exercising, but for the most part, the horses are relaxed and sometimes playful. They understand that it is not their time to race, but a time to enjoy this outing, to stop and smell the roses around their summer playground. I would spend countless hours at the rail just watching and admiring the parade. Part of the ritual was the ever present challenge of deciphering the horses’ names and straining to read the bridle. Somehow these mornings at this track are timeless, throwing you back to a bygone era of racing. It’s a feeling that is energizing and pure.

Making my way through endless rows of barns, I marvel at the beautiful hanging flowers and colorful potted annuals the trainers adorn their stables with. I pass many barn dogs and cats, each having an important job to do. The dogs guard and protect the valuable stock from intruders while the felines keep the place free of any harmful critters.

As a youngster, I relished the idea of making my way to one of those blue-blood boxes near the finish line in the clubhouse.

Customarily, they were empty in the morning and it was a chance to be a big shot, if only for a moment. What a thrill to take a seat there, feeling like a rich, horse society tycoon. And, I would try many of them out just to see which had the best vantage point for viewing the races. I had my favorites. Back through the grandstand, the place is now taking on a life of its own. Papers and programs are being stacked, tables are being set, staff is arriving in crisp white shirts, Harry M. Stevens’ trucks are arriving with food, and the handicappers are setting up their “tout” spots to sell sheets. The mugginess of the day has begun and the excitement is now beginning to build at this remarkable theater for what will be another legendary day of racing at the oldest track in the country.

I can hear a few horses whinnying as my path takes me by a few jockeys with steaming cups of coffee in their strong, yet tiny hands. They are having an animated discussion about a race the previous day. I will head home to take another studious look at my Racing Telegraph (Daily Racing Form) purchased for a dollar late last night, polish off my picks and of course, clean my shoes. Glancing back, “I’ll see you at post time for the thrilling second act.” Mornings in the mist at Saratoga is all part of the wonderful tradition, and a special prelude to the frantic, highenergy day of racing just a few hours away.

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WHAT: Saratoga Race Course’s 143rd season.

WHEN: 40 days. Friday, July 22 through Monday, September 5, Labor Day. No racing on Tuesdays.

WHERE: Saratoga Race Course, Union Avenue, Saratoga Springs, N.Y. FIRST RACE POST TIME: 1 p.m. Eastern. On Travers Day, Saturday, August 27, first race post is 11:35 a.m. On Party at the Spa, presented by Coors Light, Fridays, July 29 and September 2, first race post time is 2:30 p.m. On Labor Day, Monday, September 5, first post is 12:30 p.m.

ADMISSION: General admission is $3; Clubhouse admission is $5.

Children 12 and under are admitted free when accompanied by an adult. Admission gates open at 11 a.m. on weekdays and 10:30 a.m. on weekends. On Travers Day, Saturday, August 27, gates open at 7 a.m. Travers Day admission is $5 general admission; $10 for Clubhouse. Reserved seating is sold separately. On Party at the Spa, presented by Coors Light, gates open at noon.

PARKING: Trackside parking is $10 and general parking is free.

Handicapped parking is available at the Clubhouse and Grandstand entrances. Parking gates open at 7 a.m. on Travers Day, Saturday, August 27. NO BREAKFAST PARKING REFUNDS ON TRA14 | Simply Saratoga

VERS DAY, Saturday, August 27.

There is also Oklahoma Preferred Parking for $5 on the corner of East Avenue and Union Avenue (not trackside).

COOLERS: Coolers are permitted at Saratoga Race Course on the trackside apron, Top of the Stretch and the backyard area ONLY. No coolers will be allowed anywhere inside the building. ALL GLASS CONTAINERS ARE PROHIBITED. All coolers and any carry-in items are subject to inspection by NYRA Security.

RESERVED SEATS: A limited number of Grandstand seats are on sale each morning of a race day at the Reserved Seat Sales Office at Union Avenue Gate at 9 a.m. (7 a.m. on Travers Day, Saturday, August 27). Closed Tuesdays. There is a limit of four (4) seats per person. Cash, American Express, Visa, and MasterCard are accepted.

Clubhouse seats Monday, Wednesday and Thursday are $11 per seat; on Friday, Saturday and Sunday, they are $16 per seat.

Grandstand seats are $7 per seat on Monday, Wednesday and Thursday; $9 per seat on Friday, Saturday and Sunday. On Travers Day, Saturday, August 27, clubhouse seats are $26 and grandstand seats are $19. After Opening Day phone orders are accepted until 4:30 p.m. each racing day. No telephone orders are accepted for “Day Of” or “Sun Seats.” For more information on reserved seats, call 1-800-814-7846.

DINING:

NYRA has simplified its restaurant reservation system with a toll free dining reservations number (888) 516-NYRA. Dining options include: the Turf Terrace Dining Room, Club Terrace, At The Rail Pavilion, Carousel Restaurant, and The Porch.

SPECIAL EVENTS: 31st ANNUAL OPEN HOUSE: Presented by Hannaford Supermarkets: Sunday, July 17, FREE! 11 a.m. to 4 p.m. Visitors get a free sneak-peek into the popular summer meet just five days prior to the start of the 143rd racing season. Saratoga’s Open House, presented by Hannaford Supermarkets, is fun for the whole family, with a full day of games, activities, live music, food, pony rides, behind-the-scenes tours, mascot races, handicapping seminars, and non-wagering horse racing. Proceeds from the day’s events benefit dozens of local non-profit organizations.

OPENING DAY AT SARATOGA: Friday, July 22. Gates open at 11 a.m. and first Post Time is 1 p.m. A breakfast buffet is available from 7 a.m. to 9:30 a.m. for those who want to watch the morning workouts.

HATS OFF TO SARATOGA: Friday, July 22 – Sunday, July 24. This three-day festival celebrates opening weekend at Saratoga Race Course and includes a terrific weekend of world-class racing, live music downtown and at the track, and dazzling headpieces to celebrate the start of the racing

season.

20th ANNUAL HAT CONTEST: Sunday, July 24. The topper to “Hats Off to Saratoga” weekend visitors will go head-to-head in the annual Hat Contest at the track for prizes worth hundreds of dollars.

For contest information call (518) 383-6183 and after July 22, call (518) 584-6200.

COLLEGE DAY: Friday, July 29. College students vie for their shot to win a $1,000 scholarship after each race, plus other great prizes and activities!

PARTY AT THE SPA: Presented by Coors Light: Friday, July 29. First post time is 2:30 p.m. as racing fans celebrate the first of two Party at the Spa presented by Coors Light events – stay after the races as the festivities continue at The Post with great music and food.

SARATOGA BASEBALL CAP GIVEAWAY: Sunday, July 31. Visitors can pick up a FREE Saratoga Baseball Cap, with paid admission, while supplies last.

MID-SUMMER ST. PATRICK’S DAY: Presented by Bailey’s Irish Cream: Wednesday, August 3. Irish eyes will be smiling as Saratoga celebrates mid-summer St. Patrick’s Day. Enjoy traditional Irish food and drink while taking in Irish music and dance, including traditional Irish step dancers. Also, show your Irish spirit and decorate your backyard picnic area in green and gold to win prizes!

BEAT THE BUGLER:

Times Union Hope Fund.

Thursday, August 4. Three lucky fans will receive their very own “call to the post” from Sam the Bugler with the chance to challenge the illustrious Saratoga fixture in the “Beat the Bugler” Celebrity Handicapping Contest.

FOXWOODS MARDI GRAS AT THE SPA:

RIVALRY DAY: Friday, August 5. It’s a celebration of one of the oldest, most famous rivalries in sports: New York vs. Boston. Don a jersey or cap of your favorite team and join us for a day of “fandom at the Spa” as New York travels to Boston for a key summer series.

FASIG-TIPTON FESTIVAL OF RACING: Saturday, August 6 and Sunday, August 7. The Fasig-Tipton Festival of Racing celebrates the rich history of Fasig-Tipton in Saratoga and the upcoming Select Yearling Sales. The New York Forum: Racing and Breeding in the VLT Era, hosted by NYRA, FasigTipton and the New York Thoroughbred Breeders (NYTB) will take place on Saturday, August 13 at the Humphrey Pavilion.

Seminar is free and open to the public with advance registration through NYTB suggested.

GALLOPING GRAPES: A NY WINE EVENT: Sunday, August 7. Sip and sample your way through some of New York’s best wines at the Spa. Raise a glass of your favorite red or white in the backyard to benefit the

Wednesday, August 10. The French Quarter will descend upon the Spa City as Mardi Gras comes to Saratoga Race Course. Celebrate the purple, green and gold spirit of Bourbon Street with live jazz and zydeco music, traditional New Orleans fare and carnival atmosphere.

"BATTLE OF SARATOGA" HANDICAPPING CHALLENGE: Wednesday, August 10 and Thursday, August 11. The highly successful Battle of Saratoga Handicapping Challenge will return to the Spa this summer with up to $150,000 in prize money and a trip to the Daily Racing Form/NTRA Las Vegas National Handicapping Tournament at stake.

One hundred and fifty players will be invited to compete in the handicapping contest in the At the Rail tent which will open registration on Wednesday, June 29.

SARATOGA SHORT SLEEVE T-SHIRT GIVEAWAY: Sunday, August 14. Don’t forget to pick up one of the season’s classic souvenirs, a Saratoga T-Shirt, FREE with paid admission while supplies last.

SERLING SYNDICATE: Thursday, August 18. Four lucky fans will split the winnings from professional handicapper Andy

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GIVEAWAYS

All Photos Provided

1 Sunday, July 31 – Saratoga Baseball Cap

2 Sunday, August 14 – Short-Sleeve Tee Shirt

3 Sunday, August 21 – Sports Bag

4 Sunday, September 4 – Long Sleeve Tee-Shirt 16 | Simply Saratoga

Serling’s $2,000 Pick 6 play at Saratoga Race Course.

TRAVERS EVE DOWNTOWN PARTY:

FABULOUS FILLIES DAY:

Friday, August 26. Bring the family to celebrate in downtown Saratoga Springs on the eve of the $1 million Travers Stakes – meet your favorite jockeys, dance to live music, enjoy family entertainment and pick up a special track-themed giveaway at local businesses.

Friday, August 19. A day for all fabulous fillies – ladies will have the opportunity to learn more about women’s issues, fashion and health with interactive displays and exhibits – in an effort to raise funds for the Breast Cancer Research Foundation.

16th ANNUAL TRAVERS FESTIVAL: Saturday, August 20 - Sunday, August 28. The Travers Festival celebrates the 142nd running of the $1 million Travers Stakes! Visitors can enjoy nine days of special events, kicking off with the TVG Alabama Stakes for the nation’s top 3-year-old fillies.

SARATOGA SPORTS BAG GIVEAWAY: Sunday, August 21. Visitors can pick up a Saratoga Sports Bag, the newest Saratoga souvenir, FREE with paid admission while supplies last.

STEWART’S SHOPS ICE CREAM EATING CONTEST: Wednesday, August 24.

Contestants are divided into three age groups – kids, teens and adults.

The winners receive gift certificates for free Stewart’s Shops ice cream.

AMERICAN RED CROSS BATTLE OF THE BREWS: Friday, August 26. Visitors 21 and older get the chance to taste a variety of brews and vote on their favorites.

THE TRAVERS STAKES: Saturday, August 27. It is Saratoga’s biggest race – the one you don’t want to miss – the 142nd running of the $1 million Travers, the “Mid-Summer Derby” for 3year-olds. First post-time is 11:35 a.m. and gates open at 7 a.m. The Travers day undercard will include the Grade 1 Foxwoods King’s Bishop, the Grade 1 Ballerina, the Grade 2 Ballston Spa, and the Grade 3 Victory Ride.

HANNAFORD HALLOWEEN IN AUGUST: Wednesday, August 31.

Halloween comes early as Saratoga Race Course celebrates Hannaford Halloween at the Spa. Kids come in costume and trick-or-treat at some of the track’s famous landmarks.

WIN WAGER: Thursday, September 1. The Win Wager will bankroll three fans with $1,000 each to use during a three race window. Those who accurately pick the winning horse will keep their winnings!

VETERANS DAY: Thursday, September 1. Join us as we honor veterans and active military with FREE grandstand admission, with proper identification.

PARTY AT THE SPA: Friday, September 2. Post time is 2:30 p.m., as Saratoga kicks off closing weekend with the final Party at the Spa, presented by Coors Light. Stay after the races for live music and great food!

FINAL STRETCH FESTIVAL: Saturday, September 3 – Monday, September 5. The threeday festival marks the culmination of the Saratoga racing season with live music downtown and at the track.

SARATOGA LONG SLEEVE T-SHIRT GIVEAWAY: Sunday, September 4. It’s the perfect giveaway heading into fall!

Visitors receive a FREE Saratoga Long Sleeve T-Shirt, with paid admission while supplies last.

FAMILY FUN FEST/LABOR DAY BBQ: Sunday, September 4 - Monday, September 5. Families can enjoy an afternoon of kid-friendly activities in the backyard at the Family Fun Fest, which benefits the Ronald McDonald House Charities of the Capital Region. Also on Sunday and Monday, visitors can say goodbye to another season with a traditional Labor Day BBQ. The specially priced family BBQ includes Clubhouse admission, official track program, BBQ lunch and tax. To order, call (888) 516-NYRA. Information/schedule current at time of printing; subject to change without notice. For up-todate special event information from now through Labor Day, visit www.nyra.com/ saratogaevents

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The

H rsesh e...

noun \hors-shü\ A horseshoe is a U-shaped instrument made of metal or synthetic materials. The shoe can be nailed or glued to the hooves of horses, and like a shoe on a human, it is used to protect the animal's feet from wear and tear. Professional horseshoers, also called farriers attach horseshoes to the insensitive hoof wall, which is similar to the human toenail, though much larger and thicker.

Our Local Farrier…

Many believe that hanging a horseshoe with the ends pointing upward is good luck as it acts as a storage container of sorts for any good luck that happens to be floating by. But make sure you don’t hang it with the ends pointing down, because all the good luck will fall out!

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JP Komorny, owner of locally based JK Farrier Service, has always had horses in his life in one way or another.

“I actually got started back when I was a kid, probably as a teenager in the 70s. I grew up in Greenfield and we had horses then,” said Komorny. “Whenever the horses needed shoeing or needed to be trimmed, my father would hire this old guy, Tom, and I would work with him in the summer.”

Thus began Komorny’s journey to becoming a professional farrier – a specialist in equine hoof and foot care.

After attaining a college degree in accounting, Komorny tried his hand working alongside his father on Broadway in Saratoga Springs, and later relocated to New York City to work for American Express Tax and Business Services and the Real Estate Division. Living in New York City, said Komorny, was a drastically different lifestyle than the one he was used to living, and despite the fast-paced city life, Komorny found himself hopping back on the train to New Jersey every weekend to visit his horses.

“My horses were boarded in New Jersey,” said Komorny. “At the end of the day, I would drive over or take the train back to the barn. I would take part in the rodeos back when I was living in the city, like I was leading a double life. Working in the business world, it’s a whole other ball game.”

Eventually, Komorny decided that Manhattan wasn’t for him. In 1990, he started JK Farrier Service, and started shoeing horses full time for a living.

“Growing up on a farm where we had multiple animals, horses were always calming for me. I could spend hours with my horses, and it just brings a peace to you.”

Thanks to his early experience as a young adolescent back in Greenfield, Komorny had a strong foundation to build upon after spending summers working with Tom the farrier.

“Back when I was a teenager working for Tom shoeing horses, he did a really good job of explaining why we shoe horses. There are many different reasons,” said Komorny. “Horseshoes serve to protect the horse’s feet.

It’s very similar to people walking barefoot across a stone driveway. Horse’s feet are very similar to human feet. For you to put a pair of sneakers on and to run across the ground is much easier. They help absorb the shock of the landing and it helps with traction.”

Shoeing a horse, as well as trimming the hoof itself, can greatly influence a horse’s stride, pace, performance and stability. Different kinds of shoes are used for different kinds of horses – usually relating to the type of work or activity the horse is regularly involved with.

“Most people who are competing with the horses or looking for a little more performance out of their horses will shoe them. A lot of the rodeo folks, polo horses and the hunter-jumpers are looking for a steel shoe,” said Komorny, “while most of the aluminum shoes that are out there are used for dressage foals and racing ponies at the race track. The aluminum shoe is much lighter,” he explained.

Working as a farrier has taken Komorny all over the country, having worked for farms and ranches in Nebraska, Colorado, Wyoming, New York, New Jersey, Connecticut, Vermont and more.

“Shoeing a horse out west is very different from shoeing a horse out east. You typically don’t have to shoe as often out west because there’s less moisture, so the feet become a lot harder and not necessarily as brittle. The sole of the horse’s foot can become soft, especially on the east coast because of the moisture, which means you have to shoe a bit more regularly,” said Komorny.

“It’s hard work, not for the faint of heart,” Komorny added. “I’ve always prided myself on always keeping my appointments, always being courteous and always being professional. I don’t have that old-school mentality that horses are just a beast of burden. I use the natural horsemanship techniques of being soft, gentle and caring with horses. I take my time, and I don’t try to man-handle horses, which a lot of farriers do. You do have to be stern, straight and correct with them, but you don’t have to scare them.”

To contact JK Farrier Service for your equine foot and hoof care needs, please contact JP Komorny, based out of the Saratoga Springs area, at (970) 978-7099.

Superstitious sailors believe nailing a horseshoe to the mast will help their vessel avoid storms.

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The Game…

If you are a fan of picnics or the backyard barbecue you are most likely familiar with the game of horseshoes, but not very familiar with how it originated.

Some historians speculate that Roman officers played quoits (similar to a discus) while their underlings, who couldn’t afford the discus, improvised by pitching horseshoes.

The soldiers found horseshoes to be good wartime recreation, and by the 16th century, English peasants were playing both horseshoes and quoits – They would later export both games to North America.

Like the Roman soldiers, North American soldiers found horseshoes to be good distraction. During the Revolutionary War, U.S. soldiers evidently played horseshoes often enough to cause the Duke of Wellington to write, “the war was won by the pitchers of horse hardware.”

After the war, soldiers took the game home with them and horseshoe courts sprang up in communities across America. The game quickly became a family sport that was enjoyed by men, women, boys and girls.

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Saratoga S tyle Welcome to the world of style,

Photos by MarkBolles.com

Whether you are here for a day or here forever, you owe it to yourself to stop into one of our local boutiques and shop-til-you-drop!

The Saratoga shopping scene is something you don’t want to miss.

Our local fashionistas know their stuff and love their jobs, and their job is to make YOU look fabulous!

Our cover girl to the left is wearing an outfit from Rockabella, and if you're looking for fun, flirty and sexy party clothes - that's where you want to shop! See page 27 for a sample of what they offer.

We all know anybody can look good at 20, but Spoken Boutique has unique clothing for fabulous women of ALL ages! Check out a couple of their looks on the facing page, and then go there and see what everybody is speaking about!

"We Suit Every Body" is more than just a cute slogan for Clothesline of Saratoga; they offer the largest collection of swimwear in the Capital Region, carrying swim sizes from 4-24, as well as a unique collection of resort wear, sundresses, yoga attire, lingerie and accessories. Check out a sample on page 25.

For the latest trends in apparel and accessories at amazing price points, you'll want to head over to Piper Boutique, but in the meantime, you can turn to page 26.

With their locally made track hats, free-flowing and versatile pieces for days of shopping or nights of strolling Broadway, Yellow Boutique is bringing back "pretty!" Check them out on page 24.

Did somebody say HATS? Ohhhh, the HATS...

You will want to spend some time on pages 28 - 30 and check out what Saratoga Trunk has to offer for that signature accessory that epitomizes Saratoga Style!

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Hats, Dresses and Accessories Available at Saratoga Trunk Photos by Mark Bolles

omFineries c g in n n e H l with y Jil t is paired in creation b a h y p e p h T o p . k torian loo ather and perfectly A white fe demure Vic ic finish that fits so ’s e yl o C s y s la se wn for a c pletes Ca y Unger go f the Adelphi Hotel. a K e it h w this rlor o d-floor pa the secon

Amy Raimo is a vision in this Chris Mikael Aghal tine A. Moo gown. As if re “M swaying in th dress is fanc e wind or th arcie” hat and iful – its colo roug rf ul leaf motif her black-fe crawls up fro h a waltz, the athered cro m the hem to w n in a way that faraway glance ward moves the e s. Pictured yes and catc he tly coiffed fo re just outsi hes r a day of fu de the Ade lphi, Amy is n and frill. gen-

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Out on the balcony and dressed for “see and be seen,” Amy shimmers in a plum fascinator by Memsahib Couture, an elegant match for her regal champagne cocktail dress by Don O’Neill of Theia.

ng couture. trance in stunni en d an gr r he ow hat by make feather and b Amy is ready to l, ee wh in p l artfu sheath dress Her look – an a Jade Deco th wi d re ai p to make a oore belt – is sure Christine A. M ck ro he at Le a ll and

by Don O’Nei t. statemen

An ensemble fit for tea on the veranda this versatile or a day at wine-colored the track, “Fly Girl” stra Millinery softe w hat by Lisa ns BJ Pierce Battaglia ’s bold multi-pri Couture – K ay Unger. A cr nt dress by P an hoebe berried neck is the finishing lace by Frenc touch. hy Loeb

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d ion is charming an This sweet select d te is wearing a flu elegant. Meghan by blue fascinator chocolate and ice a re, a flirty organz Lady Much Coutu d an ’Neill of Theia, gown by Don O .

by Frenchy Loeb beaded jewelry

Meghan is read y for classy drin ks in the garden in this flirty outfit.

S he’s wearing a wavy horsehair and p ink feathered ha t by Mona The Madhatter – Milliner Marsh a Drummond and flowing peplum d re

by Phoebe Cou ss ture – K ay Unge r.

Sneaking away from the cockta il-hour gossip, a forbidden em perhaps to stea brace on the ve l randa, Casey’s sweetness and look is a mix of seduction. An exaggerated re fascinator by “T d cabbage rose hat Garrison G irl” Milliner Chr perfect pairing is Harris is the for this darling Betsey Johnso n sundress.

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Tara is blushing be neath this mysterio us “Cherry Cherry hat by Memsahib C ” outure. Her black, lace-accented fro is by Dora Landa. ck

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“SIMPLY” THE SQUAREBOTTOMED PAPER BAG:

You’re sure to be reminded of this fact the next time a grocery store cashier asks if you’d prefer paper or plastic.

The square-bottomed paper bag was invented in Ballston Spa by a man who later became known as the Paper Bag King. George West, a should-be patent-holding inventor and successful paper manufacturer with mills in Rock City Falls and Middle Grove, thought to replace fabric carrying sacks with a paper container during the Civil War, when the cotton industry was wrought with devastation and skyrocketing production costs.

According to Starr’s account, West hired a mechanic to design a pattern for his folding, paper bag and began producing it at a small shop on South Street in Ballston Spa. “Orders began pouring in from all over the state.”

But in all the excitement of turning his idea into a real, usable product, West made a foolish mistake. He didn’t think to patent his invention, or even the machinery he later designed for mass-producing it.

“Margaret Knight of Massachusetts would forever be known as the official inventor of the paper bag, even though there is sufficient evidence to prove that West was producing his bags at least two years before her 1868 patent,” Starr wrote.

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SARATOGA

Story by Yael Goldman Photos Provided Saratoga Springs is unequivocally unique. Its history includes many of the people, places, events and legends that are so often romanticized in movies.

HBO’s “Boardwalk Empire” connects infamous Al Capone to the gambling casinos on Saratoga Lake, the 1945 feature film “Saratoga Trunk” is set in the glitzy and glamorous Spa City, and the 2003 movie “Seabiscuit” was partly filmed at Saratoga Race Course.

And while those who are familiar with this unique place can watch “The Horse Whisperer” and know that the hospital scene was filmed in the Lincoln Baths, there are a handful of reasons why almost everyone else can identify with a piece of Saratoga as well.

You might be shocked to learn that the seven widely-recognized inventions listed below, and surely many others, were involved in the making of our local history – they simply belong to Saratoga.

POTATO CHIPS:

This crispy snack is said to have been invented right here in Saratoga Springs around 150 years ago.

As the story goes, the original potato chip recipe was created by accident in the mid-1850s by George Crum, the “ornery” chef at Moon’s Lake House in Saratoga Springs.

A discerning patron, some say it was Commodore Cornelius Vanderbilt, returned his serving of traditional fried potatoes, complaining they were soggy, too thick and not at all made to his liking. According to a 1976 “Grist Mill” article about American cookery in Saratoga County, Crum was “driven into rage.” He amended the recipe and presented his fussy guest with a plate of ultra thinly sliced potatoes that had been fried in hot fat and evenly salted. Apparently Vanderbilt responded favorably to the dish because “the practice was continued.” The potatoes were aptly named Saratoga Chips and added to the menu for all guests to enjoy. Eventually, the simple snack became a national phenomenon, raising the crispy Saratoga Chips to their current status as an American favorite and international treat. Saratoga Specialties Company still follows the original recipe with their widely popular Moon Brand Chips.

It’s important to note that there is some dispute over the validity of this traditional story. Some versions credit the creation to George’s sister, Catherine Wicks, or to restaurateur Carey B. Moon himself, while others link the potato chip to lore outside of Saratoga County.

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THE PEPPERMINT PIG:

This one-of-a-kind holiday treat may be more of a seasonal custom than an international phenomenon (like the potato chip), but it is timeless and noteworthy all the same.

Unique to Saratoga, The Peppermint Pig is a pink, pig-shaped hard candy that was introduced as a Victorian yuletide tradition.

Its history dates back to the mid-1880s, when the candy was first introduced by a local confectioner, packaged with a miniature silver hammer, for the Christmas season. It was an instant hit among Saratogians, who incorporated The Peppermint Pig into their holiday celebrations, while other candy makers added the sweet swine to their shelves to keep up with the trend.

As explained in an entry in the Encyclopedia of New York State (p.1192), “After the holiday meal, families and friends broke the pig and shared the pieces, inviting good health and luck for the New Year.”

The original pink candy was popular until it disappeared from the market in the 1930s. However, The Peppermint Pig did not go extinct. Chris and Michael Fitzgerald of Saratoga Sweets are responsible for reviving the tradition in 1986, and turning The Peppermint Pig into a national token of holiday cheer.

CLUB H: SAmorNeDromWanticIC in ized rumors with

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STANDARD TIME:

A sundial memorial behind the Adirondack Trust Company branch on Broadway celebrates our next great inventor, Charles Ferdinand Dowd. This Saratoga Springs resident is thought to be the great thinker behind the concept of standard time.

Prior to 1883, when the country converted to this system of measurement, east and west-bound railroad travelers would have to “contend with twenty time zone changes in a cross-country trip, and innumerable local time differences,” Starr explained (p.178).

Dowd advocated for a national mapping system that synchronized clocks in geographical locations, and presented the idea of using four “time belts” based on every 15 degrees of longitude. The American Railway adopted this system on November 18, 1883, and the nation’s 500 railroads “followed suit.” Since its initial application, Dowd’s system has been adopted throughout the world.

While there were other inventors who developed the concept independently during the same time period, the timeline of Dowd’s proposals and presentations to the railroad companies are evidence that he was first.

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THE AUGER:

A Saratoga Springs furniture maker is credited for inventing the contemporary drill bit – an implement that lightened workloads for workers and crafters all over the world.

Ransom Cook, the owner of a small chair chop on Congress Street, patented the “Cook Auger” on June 17, 1851, after multiple attempts to invent a new drill bit that could bore on its own and without the help of a “starting hole,” as previous models had required.

As Timothy Starr described in his book “Invented in Saratoga County,” Cook’s inspiration came from a colony of “boring” beetles that he uncovered while walking through the pine trees on North Broadway. Cook examined the beetle and its work, noticing how it made a “perfectly smooth hole horizontally through the tree using powerful nippers on either side of its jaws.” In what must have been an “aha moment,” Cook saw the answer to his drill bit problem.

“The improved auger was given a curved shape and screw-like projection on the end so that it would bite into the wood with little effort,” Starr wrote.

Cook’s auger was an instant success and became widely used around the world. Starr cites an excerpt from the London Morning Chronicle: “Although this discovery has only been before the public for some 15 months, the new tools have already nearly superseded all others, and the demand is far greater than the supply.”

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TOP 10

localltyed s e g g su

things to do while in Saratoga

1.

Visit the Track

(Saratoga Race Course) at breakfast time.

Yes, you pay to park (between $5-$10), but if you leave by 10 a.m. you get a refund. So, sip your coffee in a private box, watch the horses work out, and enjoy the misty morning like royalty- because it won’t cost you a penny.

2.

Visit Saratoga Lake

1

4.

There may not be free public access, but for $8 you can park your car at the boat launch (just over the bridge), set up a lawn chair and enjoy the beautiful scenery.

3.

Go Picnicking and boat-watching at Lock 5 in Schuylerville. nyCanals.com/ Schuylerville

Check Out The Fasig-Tipton Sales The newly re-designed grounds are open to the public, so grab a table in the courtyard, have a (very reasonably priced) bite at the concession stand, and then walk around and pick out which horse you'll be plunking down millions for.

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5.

Take a Trip to a Local Park

6.

The parks supply great ambiance, an abundance of activities and an even better price, here are a few of our favorites...

• Congress Park - Beautiful statues, ponds with ducks, and reflecting pools where you don't need a dollar to dream - just toss in a few pennies - who could ask for anything more? The Carousel only charges $1 per ride and there are public restrooms up the hill at the Arts Center.

• The State Park does charge to park your car, but at $8.00 per vehicle it's still a bargain. The free activities include the walking trails along Geyser Creek, tennis courts, picnic areas and public restrooms. There are two public pools, Peerless Pool being the more family oriented at $2 per adult, $1 per child and the Victoria Pool for a more elegant dip at $8 per adult, $4 per child.

SaratogaStatePark.org • All the neighborhoods have great local parks / playgrounds, but our favorite pick would be East Side Rec. with the Splash Pool.

• The Battlefield - take Route 29 east till you hit Schuylerville, turn right at the light and head south until you see the Saratoga Battlefield National Historic Park on your left, $5 per carload, tours, hiking, picnicking, public restrooms. nps.gov/sara • Yaddo - just stroll around the gardens and stop to smell the roses. Yaddo.org

Enjoy the County Fairs To really appreciate the label of "The City in the Country" you need to wander out a little, and what better way to check out the countryside, than by going to any of the wonderful country fairs in the area?

GOT PETS?

Saratoga County Fair, July 19-24 • SaratogaCountyFair.org • (518) 885-9701 Altamount Fair, August 16-21 • AltamontFair.com • (518) 861-6671 Washington County Fair, August 22-28 • WashingtonCountyFair.com • (518) 692- 2464 Schaghiticoke Fair, August 31-September 5 • SchaghticokeFair.com • (518) 753-4411

7.

Shop a Farmers' Market

every town has them, complete with food sampling, live music, and great people watching! For all the locations, visit Saratoga.com, click on Green in the upper right corner.

Check here for local businesses that will welcome your pooch: DogFriendlyDowntown.

Blogspot.com

8. Get Out of Town

Walk around Schuylerville

quaint little shops, great eateries and right on the Hudson perfect for Dark Tuesdays or any day of the week! SchuylervilleChamber.org

G o Antiquing in Ballston Spa and If you go on a Thursday, make sure you stay in town for one of their free concerts in Wiswall Park. (June through August. 6-8 p.m.) Check out the website for band names, as well as information about First Friday and the many great programs this village puts on. Ballston.org

Drive North to Lake George need we say more? VisitLakeGeorge.com

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10.

FREEBIES

9.

Hike the Trails in Saratoga County

The options are abundant your best source of information is JohnnyMillerAdventures.com, click on Guidebook and scroll down to find a trail you're comfortable with.

There is so much FREE stuff out there to see and do! This list is just a teaser, but the Chamber's website is worth spending a few minutes on to find the many freebies around town - Saratoga.org.

Events: Hats Off (7/22 & 7/23) Travers Week Festival (8/20 - 8/28) Final Stretch Festival (9/3 & 9/4) Live Music Sundays in July, 7 p.m.

Spa City Band Concerts, featuring light classical, jazz music, military marches and Broadway show tunes.

Tuesdays in August, 7 p.m.

Multicultural Music Series.

Both of these events are held in Congress Park and picnicking is encouraged!

Fridays, 6/6 to 8/29, 7 p.m.

Upbeat on the Roof.

Tang Museum rooftop, Skidmore College, North Broadway, including jazz, folk, swing and others. (Rain location, Payne Room) (518) 580-8080 Theater: Shakespeare in the Park, Congress Park, July 15-27, Tues.-Sat. 6 p.m. & Sun. 2 p.m.

Donations appreciated.

(SaratogaShakespeare.com)

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Got kids?

• Mill Creek Mini Golf Food & Fun 1 Trieble Avenue, Ballston Spa - (518) 885-7888 • Saratoga Mini Golf 3071 NY Route 50, Saratoga - (right past the mall) (518) 581-0852 • Dan's Miniature Golf 14 Round Lake Road, (right off exit 11) Ballston Lake (518) 899-0131 • Saratoga Strike Zone 32 Ballston Avenue, Saratoga- (518)-584-6460 SaratogaStrikeZone.com • Tree Paad Fun Center 2381 Route 9, Malta - (518)-289-5475 - TreePadd.com

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Save the Date

Opening Day of Saratoga Race Course

Tang Museum Concert: UpBeat on the Roof Concerts Skidmore College, Tang Museum, 815 N. Broadway, Saratoga Springs A different artist performs every Friday through September 2 at 7 p.m. on the Tang Museum rooftop patio.

In the event of rain, the concert will take place inside the museum. For more information call (518) 580-8080.

Strolling Tours Saratoga Preservation Foundation docents will lead the tours through a variety of historic areas in Saratoga Springs each Sunday at 10:30 a.m., through September 18. The tours will differ each week and may include cemeteries, North Broadway, Downtown, the historic race track and more. Allow 90 minutes for the tour and be sure to have the following: walking shoes for uneven terrain, rain coat or umbrella, and camera. Tours are held rain or shine. Tickets are $5 per person. With the purchase of four tickets, get one free. For details or more information please contact us: (518) 587-5030 or visit www.saratogapreservation.org.

July 22

the excitement of world-class polo. Matches are played on Fridays and Sundays through Labor Day. Gates open at 4 p.m. with matches beginning at 5:30. General admission is $26 per carload; clubhouse admission is $25 per person. For more information, visit saratogapolo.com.

Circus Smirkus

Saratoga Race Track, Union Ave., Saratoga Springs Our summer Circus Smirkus Big Top Tour showcases the best young talent, ages 10- 18, in the circus arts today. Held on Wednesday, July 13 and Thursday, July 14 with two shows each day at 1 and 7 p.m. For more information or to buy tickets, visit www.circussmirkus.org.

The Merchant of Venice Congress Park, Saratoga Springs On the Alfred Z. Solomon stage, Saratoga Shakespeare delights us with free performances July 12 through 24.

Tuesday through Saturday shows are at 6 p.m. and Sunday shows are at 3 p.m. For more information, visit www.saratogashakespeare.com.

Saratoga County Fair 62 Prospect Street, Ballston Spa The Fair, on July 19 through 24, offers a large amusement midway, 30 acres of entertainment, talent shows, over 100 vendors and a wide variety of exhibits including antiques, home arts, fine arts, flowers, 4-H, farm and garden, Grange and conservation. Visit www.saratogacountyfair.org for more information.

Taste of Malta

Saratoga Historic Battlefield, Rtes. 4 and 32, Schuylerville From 9 – 11 a.m. join park volunteers Dick Farrell and Ray Palmer on these informational walks. Participants should be able to walk 2 miles over uneven terrain and are encouraged to bring drinking water and insect repellant. For more information, call (518) 664-9821, ext. 224 or visit www.nps.gov/sara. The dates and themes of the walks are as follows: July 13: The First Battle; July 20: The Second Battle; August 5: Why Saratoga; August 12: The First Battle; and August 26: The Second Battle.

Hudson Valley Community College’s TEC-SMART, 345 Hermes Rd., Malta Benefiting the Partnership for Innovation in Education Program of the Ballston Spa Central School District, this event takes place on Tuesday, July 19, from 5:30-7:30 p.m.

Sample cuisine from a variety of Malta area restaurants including Lake Ridge, Prime at Saratoga National, Panza’s Restaurant, Ripe Tomato, Bentley’s Tavern, Jonesville Store, Spa Brauhaus, Lily & the Rose and DiDonna’s South Shore Restaurant -just to name a few participating this year! The cost is $15 admission per person for 15 food tasting tickets.

Additional tickets are $1 each. For more information, visit maltabpa.com.

Saratoga Polo

Hats off Music Festival

Guided Early Morning History Walks

2 Bloomfield Road, Greenfield Center Here at Saratoga Polo, traditions of 112 years and today's talented players come together on the historic Whitney Fields, delighting loyal fans and newcomers alike with 46 | Simply Saratoga

Hear an assortment of live music throughout downtown Saratoga on Friday and Saturday, July 22 and 23, from 7- 11 p.m.

Ballston Spa Film Festival Join us for the best in short films from local, national, international and student filmmakers on August 4 through 6. For more information, visit www.bspafilm.com.

Young Historians at Grant Cottage Mt. McGregor, Wilton On Saturday and Sunday, August 13 and 14, read Civil War diary entries and letters with the assistance of our youngest tour guides from 10 a.m. - 4 p.m. Admission is $5 and under. For more information, or to find other events at Grant Cottage, please visit grantcottage.org.

Factory Muscle Car Show Saratoga Auto Museum, 110 Avenue of the Pines, Saratoga Spa State Park From 9 a.m. - 3 p.m. on Saturday, August 27, browse the history of America with the Electric City’s muscle cars.

Final Stretch Festival Enjoy an assortment of live music throughout downtown Saratoga on Saturday and Sunday, September 3 and 4 from 7 – 11 p.m.

Saratoga Arts Celebration The National Museum of Dance, 99 South Broadway, Saratoga Springs A festival of visual and performing arts with over 100 artists exhibiting from 10 a.m. – 5 p.m. both Saturday and Sunday, August 21 and 22. Admission and parking are free. For more information, contact gordonfinearts.org or (518) 893-2633.

"Halters Off!" The Arts Center, 320 Broadway, Saratoga Springs This fine art sale and show on Wednesday, August 3 benefiting Peaceful Acres Horses, features local artists, a fashion show, wonderful food and music from 5-8 p.m. For more information, visit www.haltersoff.com or www.peacefulacreshorses.com.

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Sushi 101 Will that be sushi or sashimi?

If you have spent any time recently at one of Saratoga’s many fine Asian restaurants, chances are you heard this question as you placed your order for that sumptuous slice of raw fish.

Over the past five years, one of the hottest food trends to race across America is the sushi craze, and the Saratoga Springs region hasn’t been left behind. Boasting four restaurants in the downtown district, Saratoga’s sushi scene has something for everyone.

What you will find on the following pages is our go-to guide for dining out at your favorite spot. And when all is said and done, and you’ve ordered your sushi like a pro, you can wash it all down with a warm glass of Japanese Sake (pronounced sah-kay).

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Photos of Duo by ©stockstudiosphotography.com

Let’s start with the basics:

Even though it has only recently gained great popularity in the West, sushi in Japan is a traditional food which dates back over 1,000 years and is believed to have developed in Asia as a way of preserving fish.

First of all, sushi is NOT “raw fish.”

Actually, the word sushi refers to the rice that is lightly flavored with rice-wine vinegar and used as the base for small-plate dishes featuring raw or cooked seafood, as well as vegetables and eggs.

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So then, what is Sashimi?

This is where the thin-sliced raw fish comes in - although it’s an integral part of what we think of as the sushi experience. Sashimi is elegantly presented on a platter with a variety of colorful garnishes such as shredded daikon (giant white radish), carrots, cucumber, seaweed and sometimes even edible flowers. Sashimi that is sliced thicker (about 1/2”) is typically eaten by dipping it into a mixture of soy sauce and wasabi (horseradish). Finely sliced sashimi is typically eaten dipped into a mixture of ponzu (citrus vinegar) and finely sliced scallions.

Here are the basic forms: Nigiri - (the most popular form of sushi) is a pad of rice topped with fish, sometimes wrapped with a thin strip of nori (dried, pressed seaweed) with various toppings placed on top of a bitesized base.

Maki-zushi - rolled sushi, made by rolling various fish and vegetable ingredients and rice into a sheet of dried nori using a bamboo mat called a makisu. The roll is then cut into bite-sized pieces.

Te-maki - “hand roll” style sushi made by rolling a variety of ingredients into nori. The roll is usually smaller than some of the other roll types and shaped like a cone so that it is easy to eat with your hands.

OK, now we know WHAT is in our sushi, but HOW do we eat it?

There are two different ways to eat sushi. One is by picking it up with chopsticks and the other is by using your hand.

In both cases it is important to only dip the fish side of the sushi into the sauce since dipping the rice side of the sushi into the sauce will make it fall apart.

Since sushi is known for its very delicate flavor, it is important not to use too much soy sauce or the taste will be lost.

Place the sushi in your mouth so that the good stuff is on your tongue (yes, you’re eating it upside down). This is so you’ll taste the fish first.

Try and chew your sushi three to five times at most - any more and the fish will become warm and unappealing. If the fish has a strong taste, eat some ginger to cleanse your palate.

If you take too much wasabi, just breathe in through your nose and out through your mouth (trust me on this one).

Sashimi on the other hand is only eaten with chopsticks.

Americanized habits, like mixing the spicy wasabi directly into soy sauce, are no longer faux pas, but you’ll look like a newbie.

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Photos of Pacific Grill by ©stockstudiosphotography.com

Table Etiquette: The most enjoyable part of eating at a fine Asian influenced restaurant, other than the food of course, is the experience. The pace is slow and graceful, and every step of the meal is meant to be enjoyed, not rushed. Don’t try to squeeze in dinner between other activities, this is your destination. The best overall rule to follow when dining is to exercise the same good manners you learned at home and brush up on these few specifics: • If given a wet face or hand towel, it is used to freshen-up before eating. Some restaurants leave the towel throughout the meal for you to wipe your hands; others take it away before your sashimi arrives. Either way, you’ll get a napkin for your lap.

• It is not only OK, but encouraged, to pick up small dishes and bring them close to your mouth, especially when eating soup and rice.

• Never ask for a spoon to eat your soup.

• The soup bowl is picked up and the soup is sipped directly from the bowl. However, chopsticks or a spoon may be used to capture the tofu, seaweed or vegetables that flavor the soup.

• The rice bowl is also picked up and brought to the mouth so that the chopsticks may be used to bring the rice to your mouth.

• With dipping sauces, chopsticks are used to pick up the food and dip it into the sauce, and then you can either bring the food to your mouth directly or place it on the rice before

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eating it. This serves two purposes. One is that it flavors the rice, as it is not considered polite to pour sauce directly onto the rice in the rice bowl. The other is that the rice bowl becomes a vehicle for bringing the food to the mouth without dripping it all over the table.

• It would not be uncommon to say grace prior to and a thank you after, to show your appreciation for the meal.

• Chopsticks used at the table are usually made of bamboo or lacquered wood. Never rub high quality, smooth chopsticks; you will insult the restaurant if you do. The disposable chopsticks used in restaurants are made of a light-weight wood and have traditionally been attached at one end to assure the guest that they have not been used before. If given disposable chopsticks, do not rub them together to smooth any rough edges. Use your fingers to remove any splinters.

• Never stick your chopsticks upright in a bowl of rice, as this resembles sticks of incense used at Japanese funerals. When you’re not eating, or waiting for the next course to arrive, be sure to leave your chopsticks parallel to you, resting the smaller end on your soy sauce dish, or on a holder if one is provided. If not, across your plate is fine.

• However you pick it up, eat your sushi in one bite if the size permits. Larger pieces may be taken in multiple bites, but finish a piece without putting it back down on your plate.

• Do not place the wasabi or ginger into your dish of soy sauce.

Your sauce should remain pure of bits of food or other contaminants (although this is now acceptable in America).

• When you dip your nigiri sushi, turn it upside down so that only the fish touches the soy sauce. Dipping the rice side will absorb too much sauce and cause it to fall apart.

• Hot ea is typically served in cups without a handle, without sugar or cream added. The tea cup is picked up close to the rim by one hand and supported from the bottom by the other.

It should never be gulped down, but rather enjoyed by taking little sips.

• How to handle the “sides” on your plate: your sushi will typically come with a dallop of wasabi paste (often green) to be eaten with your food, slices of pickled ginger (often pink)to have between courses to cleanse the palate and a small saucer to hold soy sauce for dipping. Incase you missed it earlier - do not pour any sauces over your food.

• When sharing items, do not offer your chopsticks, instead, just pass the plate.

• What to order if you’re not ready for raw fish: everybody’s first, the California roll (cucumber, crab stick and avocado), is often served “inside out,” with the rice on the outside, instead of the seaweed, or any vegeterian roll.

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Photos of Phila Fusion by Šstockstudiosphotography.com

Know your fish: Tuna - A sushi staple, the bright-red meat of bluefin tuna (maguro) has a flavor that's full, but surprisingly un-exotic, even when raw, so it's a good place to begin exploring. If you're hooked, try some toro. That's the fatty meat from the belly of the fish, and it has a melt-in-your-mouth richness that is unforgettable; try it as sashimi.

Yellowtail - A grayish-pink fish that is similar to tuna, only richer, has a silky, almost buttery texture. It is often called hamachi.

Salmon - Tastes very similar raw as cooked (unlike some other fish). A salmon-skin roll made with grilled skin and salty burdock root is one way to try this fish; a Philadelphia roll, made with smoked salmon and cream cheese, is another.

Halibut - A more subtle flavor compared with the oily fish above. It absolutely should not taste fishy, and soy sauce is not recommended. The same is true of most other whitefish varieties, such as snapper.

Mackerel - Saba is generally not served raw, but cured with salt and vinegar. It has a stronger flavor, and is not one to win over a hesitant Western palate.

Octopus - The somewhat rubbery texture can be a turnoff to some, but it's also meaty, and tastes pleasantly ocean-like without being too briny. Squid is similar, although the flavor is subtler and the texture a little more . . . squeaky. If you don't enjoy them raw, try a "salad" (marinade-cooked, like ceviche).

Clam - Surf clam and giant clam are commonly served; they have an even denser consistency than octopus, which can be strange to some. Maybe save this one for your second or third visit to the sushi bar.

Sweet shrimp - Regular shrimp, ebi, is served cooked; sweet shrimp, or ama-ebi, is a different species and served raw. It is very rich, a bit cloying for some, but ecstasy for others. Don't be surprised if the heads are also served (tempura fried). Close your eyes if you have to, but give them a try. They are crunchy and absolutely delicious.

Eel - Unagi, or freshwater eel, just sounds slimy to many first-timers, and the dark-brown sauce served on top doesn't do anything to change their minds. (That sauce is sweet - no wasabi this time.)

Egg - Tamago is sweetened egg omelet cut into rectangles and served over sushi rice. It’s a children's favorite in Japan, but a bit odd to some adults in the West.

Roe - Subtler and less salty than caviar, smelt roe (masago) and flying-fish roe (tobiko) are often used as garnishes on rolls and other dishes, but you can also order them as sushi. For an extra adventure, order tobiko sushi with the yolk of a raw quail egg on top. Salmon roe (ikura), has a stronger flavor, but those big eggs really pop in your mouth.

Sea urchin - Almost always referred to by its Japanese name, uni, this is a favorite delicacy in Japan, and it's not for sushi beginners. The texture is like a fluffy pudding, and it has a subtle, almost flowery flavor. It also doesn't keep long; if it's less than fresh, your first time will probably be your last.

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Here are the basic forms: Nigiri - (the most popular form of sushi) is a pad of rice topped with fish, sometimes wrapped with a thin strip of nori (dried, pressed seaweed) with various toppings placed on top of a bite-sized base.

Maki-zushi - rolled sushi, made by rolling various fish and vegetable ingredients and rice into a sheet of dried nori using a bamboo mat called a makisu. The roll is then cut into bite-sized pieces.

Te-maki - “hand roll” style sushi made by rolling a variety of ingredients into nori. This roll is usually smaller than some of the other roll types and shaped like a cone so that it is easy to eat with your hands.

So, now that you’re ready...

• Table dining is fine, but if the restaurant has a sushi bar that’s is where you will get the full experience. Greet the other people at the bar and start a conversation with them; sushi is about community, and it’s fun to see how the food is prepared and what others are ordering.

• Greet the Itamae (sushi chef) even if you don’t eat at the bar.

He’ll recommend special stuff if he recognizes you as a regular and/or someone who cares about the experience. But remember: the Itamae are not just cooks. They have traditions dating back to the time of the samurai. Be respectful and you shall enjoy the best sushi.

• Don’t be afraid to ask questions, but never “what’s fresh?” try “What do you recommend?” instead. Remember: be respectful.

• Order one kind of sushi at a time, maximum three if the bar is busy. That could be nigiri, maki or temaki. Big plates are for tables only.

• When you become a regular, let the Itamae decide what you’re having and at what pace it is served.

• If the sushi is excellent and you’re having a good time, offer to buy a drink for the Itamae and his assistants, but never during lunch; this is an evening tradition.

• Eat sushi in moderation. More than 10 kinds of fish, crab, and clams is too much because your palate numbs.

• Drink green tea, beer, or sake with your sushi. Soft drinks spoil the taste and white wine is for novices.

• A general rule is that if sushi or sashimi is served with any sort of sauce already on top, it is intended to be eaten as is, but again, don’t be afraid to ask.

• Tip your chef - it’s fine to tip normally, but if you sit at the bar, it’s better to tip your server for drinks and kitchen items and your chef for the food served directly to you.

• Last but not least, find a chef you like and put your entire meal into his hands.

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Summer Lovin’ Had Me AGHAST! How to Halt the Fat Voice Once and For All!

Meghan D. Lemery, LCSW-R

Simple Truths

D

ear Amazing Department Store with all of the pretty bikini’s, tankinis, one pieces and skorts to match, why do you insist on lighting your dressing rooms with fluorescent bulbs that highlight every dimple, wrinkle and varicose vein on our precious bodies? Don’t you realize that if you really want women to buy bathing suits you need to have dressing rooms that are pitch black with night lights and candles?

Please pass this tidbit of wisdom on to your marketing team and refer to the petition attached: NO MORE FLOURESCENT BULBS IN DRESSING ROOMS EVER! Sincerely, ALL WOMEN IN THE WORLD.

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We’ve all been there. Sweating, crying and praying to find the perfect bathing suit for the summer beach week that hides every blemish and bulge and makes our hips look “dainty.” We stress ourselves out obsessing about what we eat and how we look which leaves us feeling overwhelmed, exhausted and worthless. Let’s make a pact this summer to halt the Fat Voice aka, the voice that speaks shame, blame and NOT GOOD ENOUGH! Would you say the things to a dear friend that you say to yourself? Would you tell her that she is ugly, overweight, disgusting and unlovable? Why do we treat others so much better than we treat ourselves?

Make a commitment to be a good friend to yourself. Give yourself love and encouragement and vow to halt the voice of shame that weighs you down emotionally and physically.

Treat yourself with the same measure of kindness and love you would treat your best friend, mother or child.

Be aware of the thoughts that plague your mind and press the re-set button from self loathing to self acceptance.

Speaking love and acceptance to yourself takes time and lots of practice. If you have spent years, or maybe even a lifetime engaged in negative self talk it is going to feel like learning a new language. Practice this language every day and you will notice your heart feels lighter and that you are more accepting of yourself and others.

Make a list of words or quotes that inspire you and keep that list in your purse or taped to your bathroom mirror. Say your affirmations out loud and be aware of how you feel as you speak the new language of love.

Don’t be surprised if the old tape tries to convince you that you will never change and you are destined to live in the land of Loserville forever.

Change is hard and learning a new language takes time,

repetition and lots of practice. Take it one day at a time and be patient with yourself. If you were learning to speak Latin you would not expect yourself to be able to speak in complete sentences overnight; rather, you learn one word at a time and add to your vocabulary daily.

Keeping a journal is a great way to be more aware of your thoughts. Write down all the negative words that plague your mind and heart daily and then replace those affirmations with new, healthy loving ones.

For example, if you are constantly upset about your weight, instead of shaming yourself into a diet, write down an affirmation that is uplifting and encouraging that motivates you to make healthy choices: “My body is strong and healthy and I treat it with respect.” This affirmation will strengthen your heart and mind and leave you feeling inspired.

As you learn this new language take the time to re-connect to your body. Often times, negative self talk leads to avoiding full length mirrors and dressing rooms like the plague. Focus on one thing daily that you admire about your appearance.

There is only one YOU in the entire universe. No one else has your eyes, smile, voice and adorable pinky. Take ownership of your heart and body and remember how precious and unique you are!

You can make a choice today to halt the voice of abuse and begin the journey to love and self acceptance. Next time you go bathing suit shopping bring the voice of love and self acceptance with you, along with some candles and night vision goggles to soften the glare of the bulbs.

Let this summer lovin’ be a BLAST not AGHAST! Wishing you a summer full of self confidence, joy and good lighting always!

Ms. Lemery is a psychotherapist practicing in Glens Falls and Saratoga Springs, N.Y. For more information, or to purchase her first novel “Please Pass the Barbie Shoes” visit meghanlemery.com

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financial Long-Term Care Requires a Long-Term Plan Story by H. Michael Okby The Okby Group at Morgan Stanley Smith Barney The aging of America has contributed to the growing interest in long-term care issues. This interest is reinforced by government projections that about 40% of people aged 65 or older have at least a 50% lifetime risk of entering a nursing home.1 Unfortunately, Medicare and standard health insurance policies don't cover longterm care. That's why more Americans are taking advantage of private long-term care insurance.

Insurance Essentials Long-term care insurance typically covers a range of nursing, social, and rehabilitative services for anyone who needs ongoing assistance due to a chronic illness or disability. Most policies pay a fixed dollar amount toward the cost of daily care, and they may cover a variety of care settings, including nursing homes, home health care, assisted living facilities, and adult day care.

Reading the Fine Print When shopping for long-term care insurance, compare the features of policies. You may want to pay special attention to the following features.

Coverage parameters — Policies differ in the types of services they support. Does the policy cover nursing home, custodial, or personal care, or a combination of services?

Benefits payout — How much does the policy pay per day for care in a particular setting (e.g., assisted living)?

How does the policy pay out services (e.g., a fixed daily amount, as reimbursement for the cost of care up to a daily maximum)? Does the policy have a maximum lifetime limit? If so, does it differ for various settings?

Waiting period — How long must the insured wait before he or she can begin receiving benefits? Typically the longer the period, the lower the cost of the policy.

Eligibility — Does the policy use certain "benefit triggers" to determine when you will be eligible to receive benefits?

Such triggers could include assistance with daily living activities, cognitive impairment, or a prerequisite hospital stay for nursing home benefits.

Benefits protection — Consider an inflation adjustment feature to ensure that benefits stay in line with rising care costs. Evaluate the rate of increase, how often it is applied, and how long it applies for.

Tax implications — Most long-term care policies sold today are federally tax-qualified. Additionally, long-term care benefits received are not taxed as income up to certain limits. Consult a tax adviser to learn more about the tax implications of long-term care insurance.

It may benefit you to look into long-term care insurance during your prime earning years rather than later in life.

That's because the younger you are when purchasing a policy, the lower the premium you pay during the life of the plan. So start planning today.

For More Information If you’d like to learn more, please contact H. Michael Okby at 518.583.5601.

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Hop Brook Farm in West Charlton - A Testament to Tradition

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Story By Arthur Gonick Unique Places and Creative Spaces Photos by StockStudiosPhotography When you pass by Hop Brook Farm at 1270 Sacandaga Road in West Charlton, you are immediately impressed with the thought that “this must be a great place to raise a family!” This, however, has been a privilege that only a few families have enjoyed despite the fact that the farm has existed for over 200 years.

First constructed in 1806 by John Murphy, it was home to the Gilchrist family, one of the “original families” of Charlton for about a century (Alexander Gilchrist was a town supervisor for several terms, beginning as far back as 1794.) There have only been a few owners of the 10 acre property, according to current owners Harold and Gail Zeliger, who have called this home for the past 22 years and have seen their own family grow up here.

The farm retains many of the original elements that give it the classic charm that we visualize when we think of a family farm. Included are the pond that is stocked with bass, and two barns that boast the “longest single beam construction in Saratoga County,” according to Harold.

Ideal for housing horses, it once was home to son Harold’s polo ponies, in addition to as many as to 15 horses from Skidmore at a time. A showpiece of the farm is the original outdoor kitchen and hearth, now surrounded by a sunroom/kitchen area that is a perfect family gathering place.

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honed in lieu of polished to give it a look that is more representative of how it used to be,” Gail said.

Indeed, any modern augmentations have been carefully and lovingly crafted to be as faithful to the original vision as possible. And yet all the modern conveniences, like central air conditioning, are present today.

It is this careful juxtaposition that makes Hop Brook Farm a testament to tradition, without being shackled by it.

When you walk through the 14 rooms, you see elements such as original windows in guest rooms, a wood-burning stove in the den and faux fireplaces, which, according to Harold “were regarded as status symbols in the 1830s, as they showed that they weren’t needed to heat a home.”

Outside, an inground pool has been installed. But what you notice more are the grounds. The magnolia tree that was given to Gail as a Mother’s Day gift in 1990 looks like it has been blooming for at least as many springs as the house has seen. Later in the year, the grounds will be ablaze with rows of tiger lilies, and it is never regarded as unusual to see turkeys, deer, fox and herons visit.

An out-of-the-way birthing room has been converted to an office for Harold, but the main rooms look as if they have been frozen in time. The formal dining room has hosted many Zeliger family holiday gatherSimply Saratoga | 63

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ings, and is recalled by Gail as punctuated “by the laughter of 17 people gathered around the dining room table,” is one example of what dominates the overall impression one receives. History, plus family, in equal measure.

The mantle of a fireplace in a bright sitting room contains a row of wedding photos, spanning generations from Harold and Gail’s parents to their children. Their youngest daughter was married on the grounds of Hop Brook Farm, and Gail noted that on that day the ominous skies that threatened to ruin their plans for an outdoor ceremony all day, moved off the horizon and gave way to a picture perfect evening, seemingly as if ordered from Central Casting. “A miracle,” she said.

With their family now grown, the Zeligers are looking to downsize and this will afford a rare privilege to another family. You get the impression that if the next owner has a tenth of the rich memories that the Zeligers have enjoyed at 1270 Sacandaga Road, it will be well worth their investment.

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Healthy Tips for Summer

Provided by Saratoga Care/Saratoga Hospital

AGES CHOOSE nkBsEcanTTadEdRup BfasEt. VHeEreRare some ways to

Calories from dri choices: make smart beverage es instead or low-calorie beverag • Choose water, diet, verages. of sugar-sweetened be -quencher, and inexpensive thirst • For a quick, easy day. d refill it throughout the carry a water bottle an verages. be d ne ete dge" with sugar-swe • Don't "stock the fri e. dg fri bottles of water in the Instead, keep a jug or als.

• Serve water with me of lemon, lime, citing by adding slices ex re mo ter wa ke Ma • water. lon, or drink sparkling cucumber or waterme g lin water for 0% juice to plain spark • Add a splash of 10 ie drink. a refreshing, low-calor verage, go for a sugar-sweetened be for t op do u yo en Wh • 8-oz. cans panies are now selling com me So e. siz all sm the calories. ich contain about 100 and bottles of soda, wh

APPLY SUNSCREEN Sunscreens come in a variety of forms such as lotions, gels and sprays, so there are plenty of different options. There are also sunscreens made for specific purposes, such as the scalp, sensitive skin and for use on babies. Regardless of the type of sunscreen you choose, be sure that you use one that blocks both UVA and UVB rays and offers at least SPF 15.

KEEP PICNIC FOOD COLD Organize cooler contents. Consider packing beverages in one cooler and perishable food in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks the perishable food won’t be exposed to warm outdoor air temperatures.

AVOID CHARRIN G WHEN GRILLIN G

Some studies su ggest there may be a cancer ris cooked by high k related to ea -heat cooking te ting food ch ni ques such as gr ing. Based on pr illing, frying an esent research fin d broildi ngs, eating mod meats like fish, erate amounts beef and poultr of grilled y cooked — withou perature, does t charring — to a not pose a prob sa fe temlem.

To prevent char ring: • Remove visi ble fat that can cause a flare-up.

• Precook mea t in the microwav e immediately be to release some fore placing it on of the juices that the grill can drop on coal • Cook food in s. the center of th e grill and mov fat and juices fr e coals to the si om dripping on de to prevent them.

• Cut any char red portions of f the meat befo re consuming.

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WEAR A HELMET

A traumatic brain inj ury is caused by a blo w or jolt to the head penetrating head inj , or a ury that disrupts th e no rmal function of the One way to prevent brain. a TBI is for you and your children to put helmet when: on a • riding a bike, m otorcycle, snowmob ile, scooter or all-terra • playing a contac in vehicle t sport, such as footb all, ice hockey, or bo xing

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Event Etiquette and Decorum

Story by Lorna Dupouy • Photos by MarkBolles.com for Encounter Boutique, Brpadway, Saratoga Springs

I don’t know about you, but I love reading the newspapers and magazines each summer that describe the lovely soirees that the generous people of Saratoga Springs put on to support worthwhile causes and entertain themselves at the same time.

Each season seems to be an opportunity to surpass what occurred the year before.

In honor of this magical element, so uniquely Saratoga Springs, it seemed only appropriate to provide a few tips for those lucky enough to attend one of these events.

• When your invitation arrives, never take more than three days to respond to your host or hostess, especially if there is food involved. Any time more than that is simply inexcusable. It is essentially saying one of three things:

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1) You are not responding because you are waiting to see if a better deal comes along. 2) You think your time is more valuable than your hostess’ time and she can wait on you. 3) You have no respect for all the planning and juggling of all the subcontractors it takes to get an event to come off just right, so why hurry with my response?

• If you are single and your name is the only name that appears on the invitation do NOT bring a date with you. You may only bring a date if your name appears and it says “and guest.” For example: “Mr. John Smith and guest.”

• Do NOT have your cell phone on during any gala. Do NOT allow it to ring. Do NOT take a call while at this type of event. Do NOT take a call at your dinner table. Do NOT make or take a call while in line to get a drink. These rules apply to texting as well. If for some reason you must make or take a call, excuse yourself and go out to the parking lot area. Make/take your call as briefly as possible and then come back and be part of the group.

• Finger foods were meant to be eaten in no more than two bites.

Always have a napkin with you.

• When at a buffet table, no double dipping of foods in dips, for any reason. It is best to take a small plate, put some dip on your plate and then dip your food into the dip on your own plate.

• No putting on lipstick, other make-up or combing one’s hair at such an event. Use the Lady’s Lounge, not the dinner table.

• Men should not wear sunglasses at the dinner table or have toothpicks in their mouths.

• Men should definitely not wear any type of hat indoors and especially not at a dinner table.

• NEVER present someone your business card. You may only offer your card if it is requested. If you request someone’s business card, never just shove it in your pocket. It is proper to take the card and look at it for a moment, acknowledging it, and then place it respectfully in your pocket or wallet.

• Gentlemen always seat ladies from the right side of the chair.

• Gentlemen always stand when a lady comes to their table. To stay seated is the height of rudeness.

• As an invited guest at any event, it is a sign of good manners to find your host/hostess at some point during the event and thank him/her for the invitation. Also, accompany this thanks with a sincere compliment about some aspect of the event that your truly enjoy, whether it be the decorations, the entertainment, something that lets the person know you acknowledge the time and effort, the attention to detail, that went into putting together this event.

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Photo by MarkBolles.com

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Where Style Meets Class Story by Daniel Schechtman Photos Provided

T

he Saratoga Spring Water Co., one of the most widely known bottled water companies the world over, has as rich and storied a history as the very spring it draws its pure and refreshing waters from. Originally formed in 1871 as the Saratoga Vichy Spring Co., Saratoga Water has become synonymous with high class and taste, its simple and elegant blue glass bottles icons of refinement and symbolic of Saratoga’s unique place in the hearts of many.

“Local businessmen spotted the potential in the spouting spring and began bottling in 1872,” said Adam C. Madkour, president of the Saratoga Spring Water Co. “The source was abundant and pure and found on the same site where the company continues to bottle today.”

Less than a quarter century into its existence, the Saratoga Spring Water Co. was already one of the most recognizable bottled water companies in the world, having earned the prestigious award for excellence at the International Exhibition of Chicago in 1902, and earning the gold medal at the Universal Exposition in St. Louis in 1904.

“Back in the late 1800s, Saratoga was a resort town, frequented by the rich and famous,” said Madkour. “[The spring’s water] was believed to cure many ailments.

People came to see and be seen, and they came to ‘take the waters’ of the famous Saratoga Springs. Our company is the only and best known remainder of that bygone era.”

Unlike much of the bottled water on the market today, Saratoga Spring Water distinguishes itself as the only domestic, upscale bottled water company in the United States.

“Our competitors are foreign-sourced waters that travel thousands of miles to get to our shores and are owned by huge, multinational conglomerates. In today’s economic and environmentally sensitive climate, many Americans are looking for water bottled in the United States by a family-owned company,” said Madkour, whose family now privately owns the Saratoga Spring Water Co.

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The water, which is “featured in many high-end and famous restaurants, resorts and hotels,” is collected from the protected, underground spring, piped through a sanitary network of pipes, passed through filters decreasing in pore size and treated to ensure absolute purity before being bottled and safely sealed at the local plant. The careful and meticulous process never allows the water to see the light of day (until sealed), helping to preserve its crisp, clean flavor.

While the water itself is distinguished as a premier player in the world’s market, its unique blue glass bottles have become famous in their own right.

“Historically, Saratoga Spring Water has been bottled in blue bottles. In its very early years it was bottled in a lighter blue, almost turquoise bottle,” said Madkour, who indicated that these rare relics now fetch upward of $5,000 a piece at auction. “The bottles had iterations in amber glass, green glass and clear glass. Bottling in the cobalt blue that is on the market today began in the mid-90s. From the beginning, this bottle made a big splash and won design awards for outstanding packaging.”

The move back to the blue bottles, said Madkour, is a throwback to the earliest days of the company, a move that

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pays homage to their history and proud heritage.

“It’s a simple, clean design that helps to beautify any table setting,” added Madkour.

Saratoga Spring Water is a special commodity, a unique product inexorably linked to our local region with mass appeal across the globe. Its popularity has endured for 140 years thanks to the product’s high quality, consistent marketing strategy, and most importantly – its loyal customers.

“We value the loyalty of our customers and we try to earn that loyalty day in and day out by delivering them a story and a feeling with each bottle of Saratoga Spring Water,” said Madkour. “It’s a story full of history and infused with pride, and we hope that shows in every bottle.”

Saratoga Spring Water can be found in many fine establishments in and around Saratoga Springs, 37 different states and five separate countries. To learn more about the Saratoga Spring Water Co. and their products, please visit www.saratogaspringwater.com.

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Jim Koplik: In the Company of Stars, Rock show mogul just wants to “be cool”

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Photos by MarkBolles.com Story by Helen Susan Edelman

I

n 1964, when he was 14 years old, Jim Koplik sat in his childhood bedroom on Darling Ave. in New Rochelle and listened to The Beatles on his transistor radio.

“I had never heard guitar harmony before,” he says. “That’s when I became a music fanatic. I was subscribing to Billboard when I was still in high school. That’s what got me started in this business.”

Today, Koplik is the chairman-in-blue-jeansand-polo-shirt of the Northeast Region for Live Nation, the largest entertainment company in the world. In 2010, Live Nation sold about 140 million tickets to 21,000 concerts at venues across the country; Koplik was personally involved with about 1,500 of the shows, including all of the ones that came to Saratoga Performing Arts Center, which he calls “a beautiful place in a great market.” Venues in Koplik’s extensive territory range in size from small clubs to City Field. He loves to book the outdoor amphitheater at SPAC. The Saratoga region draws a population that is middle and upper-middle class, Koplik says the right demographic for concerts. “People are willing to spend money and to integrate concerts in their lifestyle. Today’s world has a billion things to do, so you have to keep the concert experience in front of people at all times or they’ll plan something else.”

If you saw Dave Matthews, Phish, Chicago, Bon Jovi, Sting, Counting Crows, Kiss, Creed, Tom Petty or John Mayer at SPAC last summer, you know what Koplik’s getting at when he asserts, “The Internet and TV can in no way replace the live concert, and the thrill of being there physically. Nothing can take the place of that experience.”

Now a resident of Connecticut who oversees Saratoga Springs from a distance and travels to the area to gauge how things are going, Koplik recalls the early years of his business: “It started before I was 19 years old, a kid with no edge, on the straight and narrow, headed for dental school to please my parents. I was a student at Ohio State University, working for Robert Kennedy. He was assassinated and I was frantic about what to do with myself. Then, a friend and I decided to combine our Bar Mitzvah money and promote a concert. We each had $2,500. We went to New York City and talked

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to the biggest talent agency’s music department about who to bring out to Columbus, Ohio, where I was in school. We decided on Steppenwolf, for $3,500. The band had done ‘Born to be Wild’ and I decided there were more hits in there, down the road.”

Promoting that concert was a baptism by fire. First, the guy in Columbus who facilitated ticket sales instructed him to slip a DJ an extra $100 to mention his concert on the radio. Then he had a sobering lesson in capitalism and competition: a promoter from Cleveland brought in Peter, Paul and Mary the day before Steppenwolf and The Doors the day after. It diluted his sales considerably, even though he did eke out a little money for his effort. In those days, concert tickets were only $4 or $5 and events were held in theaters.

But he wasn’t bitter. Instead, the intuitively savvy Koplik called up the Cleveland promoter and proposed that they become partners.

“All of a sudden, I had a thriving business,” he exclaims.

By then he knew he absolutely didn’t want to be a dentist, so he switched to pre-law studies, meanwhile bringing Sly and the Family Stone, The Who, Traffic and Rod Stewart to Columbus.

“I graduated with $15,000 in my pocket and paid my first year of law school tuition,” he says. “But I kept flying back to Columbus to run shows. I had no study habits. I quit law school and I’ve never regretted it. It was a point of no return.”

Back on the East Coast, Koplik started booking acts like Jethro Tull. One high point came in 1973 when he planned the Watkins Glen Rock Festival that brought in 600,000 people to see The Grateful Dead, The Allman Brothers and The Band.

“That’s when my partner Shelly Finkle and I put down our stake in the business,” he says.

Ultimately, Koplik and Finkle sold their company to SFX, which later became Clear Channel, which begat Live Nation.

On a typical day, Koplik will field calls from agents of superstars who want him to book their talent at Live Nation venues. Could be The Goo Goo Dolls, could be Sting, could be Tom Petty, could be Paul Simon, could be Rush.

“I learn about the artist, where they’re touring, what they’re doing musically. I negotiate a price and decide where I want to put them. Then I sell tickets and run ads and hope to sell enough seats to pay the bills. There’s always a risk. I’ve made hundreds of thousands of dollars in a night, and I’ve lost hundreds of thousands of dollars in a night,” Koplik confides. In the past, he has produced shows for The Rolling Stones, REO Speedwagon, Billy Joel and Elton John, among others.

An entertainer can command from $100,000 to $1 million for a performance, Koplik says. He won’t tell who’s getting which check, but emphasizes, “He deserves it.”

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Koplik says the rock scene at SPAC is going well. Last summer, 60,000 people came out to see Dave Matthews, and Koplik was in town himself for the Bon Jovi concert, partly because of his long friendship and deep admiration for the singer. Also, at different venues he operates, Koplik last year sat down to watch a James Taylor and Carole King concert and a performance by Michael Buble. He pointed out that it’s rare for a promoter who has seen it all to be an audience member, but “the evenings were fantastic, fabulous. I can’t wait to do it again.”

One perennial draw for Koplik is Paul McCartney; in 2010 he saw him in Philadelphia and this year at Yankee Stadium. Even after all this time in the business, Koplik can still be star-struck, he admits, though he’s met nearly all the luminaries that inspire him. Former Beatles McCartney and Ringo Starr are still on his list. (His personal favorite performers to watch are Springsteen and Bette Midler.)

“I am not jaded,” he says. “I love my job as much today as I did 40 years ago, maybe more, because Live Nation is the greatest company in the world. I work with brilliant people; they’re much younger than I am – they teach me about how to do business in the 21st century and I teach them about the history of music. My favorite part of the job now is brainstorming.” He takes out his Blackberry, “And, with this, I’m never far from the office.”

Koplik trusts his Live Nation staff to work with even the biggest stars on the road, but he personally runs the shows for Springsteen, Matthews, the Beach Boys (Mike Love stayed at his house once), Chicago, The Grateful Dead (and its offshoot, Further), Crosby, Stills and Nash and The Allman Brothers.

During his years working with stars, Koplik has been privy to their shenanigans, their demands and their quirks. For example, Van Halen’s contract specified M&Ms in the dressing room – but no brown ones; he had to order three limos to take Emerson, Lake and Palmer two blocks from their hotel to the stage door because they weren’t speaking to each other; and Brett Michaels likes to have a cardiologist at his performances.

“And I was invited to Jerry Garcia’s funeral,” Koplik says. “We were friends.”

Deflecting the idea that he might be a high-roller, Koplik emphasizes that he is happily married to his high school sweetheart and spends time whenever he can with his children and grandchildren. He describes himself as “a homebody.”

He adds, “I like to be home for dinner. I’m not fancy. I do my own expense reports even though I run a $400 million division of the company. The most important things are family and health. I like to play golf, but I really don’t take off more than long weekends. I don’t need a vacation to refuel. My work refuels me. I listen to music all the time, even when I’m brushing my teeth. What works for me is iPod and satellite radio.”

Musing, Koplik – who confesses he loves his Porsche – says if he weren’t in the music business, he would be a politician. “That’s what drew me to law,” he says. “I wanted to be like Robert Kennedy.”

If he still longs for anything in his ideal life, Koplik says, “It’s to be cool. I don’t think it impresses a 25-year-old singer to see an old man with gray hair like me, but when I stop in to say hello to Jon Bon Jovi, he knows he’s in good hands.”

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Saratoga Polo… a summer favorite

Story By Bob Bullock Photos by Sharon Castro and Thomas A. Sullivan, Jr.

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or many, a visit to Saratoga Springs may mean a walk down tree-lined streets to see some of this nation’s most beautiful Victorian architecture. For others, it is a stroll through the city’s famed Congress Park or Saratoga Spa State Park to “take the waters,” or afternoons at the Saratoga Race Course to experience the sights and sounds of the world’s best summer thoroughbred racing. Others may prefer evenings on the lawn at the Saratoga Performing Arts Center to see the famed New York City Ballet or listen to the Philadelphia Orchestra. Still others may prefer evenings on Broadway, where the city comes alive with street performers and indoor or outdoor dining at nearly a hundred different restaurants. Yet, there is an attraction that, once discovered, beckons thousands of Spa City visitors to return to Saratoga’s summer season. That attraction? Saratoga Polo.

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Unlike small, private clubs where a mere handful of spectators, most of whom are friends and families of the players, tailgate field-side in reserved parking areas, or clubs where thousands of spectators, seemingly oblivious to the sport that is going on around them, come to be wined and dined by sponsors, Saratoga Polo has earned a reputation as a club for people who both know and love polo. And lest you be intimidated by the notion that polo is a sport reserved for the wealthy, there is one thing that is clear to visitors of Saratoga Polo from their very first visit‌Saratoga Polo has something for everyone.

Located just several miles from downtown Saratoga Springs, behind Skidmore College, Saratoga Polo is easily accessible. Parking is unlimited and the way you experience it is up to you. For those who would rather spread a picnic blanket out on the grass and let the kids play while the adults watch the match, the general admission offers a perfect, low-cost way to experience the sport of kings. For those new to polo, magazines are available that explain the rules and experienced announcers coach spectators through all six chukkers (periods). There is even an opportunity for dog lovers to get into the act, but please ensure that your pet is on a leash and is cleaned up after. I should mention that food, beverage and souvenirs are available throughout the competition.

Across the field, in the Patron’s Club, the atmosphere can be very different.

Dress here ranges from casual chic to ultimately elegant. Dining options, too, range. For some, packing their own tailgate picnic may be the way to go.

Saratoga Polo fans seeking to complement their dining experience with a

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beverage of choice will find our bar stocked with a full range of soft and non-alcoholic drinks, beers, wines and liquors.

As for the food in the Patron’s Club, it doesn’t get any better. Catering at Saratoga Polo, once again, is provided by Kim Klopstock’s world famous Lily and the Rose. As for testimonials, one need look no further than TV’s David Lettermen Show and some of the region’s leading socialites for whom Kim and her expert staff have served as caterer.

During the match, a complete selection of fine foods may be brought to you. After the match, there are a number of special dinner nights throughout the season where you can dine field-side, as the ponies cool down after a heated afternoon of sport and the mists begin to rise from the grass as the sun sets on the perfect Saratoga day.

But what truly distinguishes the Saratoga Polo experience is not the setting, the food or even the ambience…it is the sport itself. From the opening parade, as the players’ mounts walk intently along the side boards toward midfield, to the final seconds of the final chukker, polo is wide open. For more than an hour-and-a-half, spectators will be treated to heart-stopping action as players expertly maneuver their mounts to the ball and drive it, using 4 foot mallets, often more than 100 yards at a time. Opposing players reach in and sometimes press their mounts against those of an attacker, all in an effort to prevent a successful attack.

Teams at Saratoga Polo come from throughout the United States and players come from around the world.

Tournament outcomes mean a great deal as players compete for historic trophies, purses and, perhaps most importantly, prestige.

At the end of the match, the family of polo comes together from both sides of the field as players take to the victory stand for trophy presentations. Unlike virtually any other venue within the Spa City, Saratoga Polo spectators are able to walk right up to the players and strike up a conversation or perhaps get an autograph.

For centuries polo has been played around the world in settings as varied as its locales. Yet, in the annals of this sport, perhaps nowhere will you find a club so welcoming.

So, the next time you are looking for a perfect way to round out your Saratoga experience, come to Saratoga Polo. It will be an afternoon you’ll never forget and will want to repeat again and again.

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A First Timer’s Guide to Polo Story By Bob Bullock Photos by Sharon Castro and Thomas A. Sullivan, Jr. or many first timers, the thought of coming to a polo match without truly understanding the rules of the game is disconcerting. Yet, what those same novices learn, usually within their first match, is that the sport is easily comprehended and, once learned, fun.

The following primer is offered to our newest friends with the hope that they might give polo a try and come back often.

The sport of polo is a warrior sport. First played more than 2,500 years ago in the kingdom of Persia, polo has been practiced by military figures like Alexander the Great, Genghis Khan, Winston Churchill, George Patton, Dwight Eisenhower, and corporate warriors including Averill Harriman, Will Rogers, and Walt Disney.

Polo was re-discovered in India by British military officers during the Raj in the 1800s and returned to England. From here it crossed the ocean and began to be played by the wealthy in the United States. Early in the 20th century it found its way to Argentina and, owing to the incredible horsemanship of the Argentines and the flatness of the land around Buenos Aires, it was perfected. Today, many of the greatest players in the world come from Argentina.

Each match consists of six periods or chukkers. A chukker is seven minutes and 30 seconds in duration. Play begins at mid-field with a throw-in or bowl-in by the mounted umpire. From there, it goes end-to-end, only coming back to mid-field after a goal is scored. After an attack on goal, if a goal judge waves the flag in the air, it is an apparent goal. If he waves it down at the ground, it, in his estimation, has gone wide. The flag boys may be overruled by the mounted umpire.

After a goal is scored, the team goals exchange. This is the great equalizer in polo and erases any advantage that might occur due to

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Saratoga Polo Association Staff Managing Partner. . . . . . . . . . . . James Rossi Chairman . . . . . . . . . . . . . . . . . . . Michael Bucci Club Manager . . . . . . . . . . . . . . . Robert E. Bullock Manager / Polo Operations . . . . Mike . . . . . . . . . . . . . . . . . . . . . . . . . . . . . VanDerwerken Manager / Player Relations . . . Chris Shelli Manager / Player Recruitment Ricky Bostwick Venue Manager . . . . . . . . . . . . . . Nicholas Adie Manager / Events and Sponsorship . . . . . . Alan Edstrom Marketing Assistants . . . . . . . . . Josh Gladstone, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Lisa Orlando Polo Assistants . . . . . . . . . . . . . . . Pete Blackbird, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Cassie Scarfone Photography . . . . . . . . . . . . . . . . Sharon Castro, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Erica Miller, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Thomas A. Sullivan, Jr Umpire . . . . . . . . . . . . . . . . . . . . . Lance Vetter Senior Polo Advisor . . . . . . . . . . Tony Coppola Administrative Support . . . . . . Yongcha Konieczny, . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Amy Lavin Polo Field Management . . . . . . . Collins Turf Services Operations Manager . . . . . . . . . Brenda Pfiitze Staff Manager . . . . . . . . . . . . . . . Talara Hedgpeth

Food & Beverage Services Kim Klopstock’s The Lily and the Rose Gourmet Catering

Saratoga Polo Association PO Box 5071 Saratoga Springs NY 12866 www.saratogapolo.com T. 518.584-8108 Simply Saratoga | 91

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wind, sun or playing conditions.

At seven minutes, a first warning horn will sound. If there is no score and the ball remains in play after the first horn, not going out of bounds or touching or crossing the boards, the play will continue for the remaining 30 seconds until the double horn sounds ending the chukker. Play is continuous and only stops when a whistle is blown for a penalty or safety condition on the field. If a penalty occurs within five seconds of the end of the chukker, the five second rule is invoked and five seconds are put back on the clock.

There are four players on each team. Players carrying the number one on their back will typically stay out in front of the play toward the opponent’s goal. Players wearing the number two or three are typically the highest rated and best mounted professionals. It is their job to be the playmakers, moving from end to end and attacking the goal or feeding the number one player. The player wearing the number four will typically remain behind the action. This player is frequently the last line of defense and, if he/she moves up, the responsibility of that number four position will be passed to a colleague, lest there not be a hole on defense.

As for player ratings, players are rated between minus 2 to a possible 10 goals as determined by the U.S. Polo Association. To calculate a team rating, the player ratings of the four players are added. The team with the lower rating at the beginning of the match will start out with that difference on the scoreboard.

There are six shots used in polo. When a player mounts, he or she

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mounts from the left side of the pony, just as with any equestrian sport. Shots taken from that left side are known as nearside shots. A nearside forehand is on the left side going forward. A nearside backhand is taken on the left side going to the rear. An offside forehand is the power shot in polo. It is taken on the right side going forward and can travel more than 100 yards easily. The offside backhand is on the right side going to the rear. Neck shots are taken underneath the neck of the pony and tail shots are taken underneath the tail of the pony. It should be noted that the manes of the ponies are clipped close and the tails are wrapped to enable the players to easily work on all sides of the pony without becoming entangled in the mane and/or tail.

When a player touches the ball, he or she establishes the line of play. An opposing player crossing that line at any angle will most likely incur what is known as a crossing infraction. Depending upon the severity of the cross or where it occurs, one of two mounted umpires can assess a penalty one, or automatic goal; penalty two from thirty yards or the point of infraction within 30 yards; penalty three from forty yards; penalty four from 60 yards; or penalty five from mid-field, 150 yards from the goal mouth, or from the point of infraction. If a player knocks the ball over his or her own end line while trying to defend their goal, a safety is assessed and the ball is brought out 60 yards and placed down at a point equidistant from the goal to where the ball rolled over the end line.

Penalty one, two and three shots are undefended.

In other words, no opposing player can come between the shooter and the goal until the ball is struck or struck at. On a penalty four, five or safety, the opposing team can line up, but not closer than 30 yards from the shooter.

Once the shooter touches the ball, he or she

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has established the line of play and the rule on crossing is still in force. An infraction here can result in a penalty upgrade.

Other penalties are assessed to ensure the safe play of the game. There is no dangerous riding, two-on-one defenses that would sandwich a player, bumping behind the saddle or reaching in front of a player’s pony to attempt to get at the ball. When one or both of the mounted umpires see a penalty, they will blow the play dead. If the two mounted umpires cannot come to consensus on a penalty, they will look to the sideline, where a referee or third man will assist with the call.

As for defense, if two players are operating on the same side of the pony, that is to say the nearside of one pony and the offside of the defending pony, a defender can try to steal or hook the ball away from the attacker. The defender can also bump, or ride off, the opposing player. Here, the bump must be clean with the defender not hitting in front of or behind the saddle, creating a dangerous riding condition.

Throughout the match, the announcer will keep spectators apprized as to the action on the field. We hope you enjoy the match and, again, come back often. Soon you will be a polo pro.

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CHRYSLER PRESENTS

THE

2011 POLO SEASON SCHEDULE FRIDAYS AND SUNDAYS AT 5:30PM SARATOGAPOLO.COM JULY 8 – SEPTEMBER 4, 2011 Chrysler Presents the Saratoga Polo 113th Anniversary Cup Friday, July 8 - Sunday, July 10 Clubhouse Tickets $10 per person Opening Night Special July 8th Come join us for the start of our world-class season as we celebrate the 113th anniversary of our founding.

Saratoga Saddlery International Boutique and Equicurian Magazine Present the Saratoga Polo World Expo Friday, July 15 - Sunday, July 24 Saratoga Polo salutes the international equestrian lifestyle, as we welcome players and guests from Argentina, Canada, Italy, Mexico, Pakistan, and around the world, for fast-paced tournament action.

Special Event Nights: July 15: Saratoga welcomes the global community. Join our host, the Saratoga County Chamber of Commerce, as they salute our local and international business leaders July 17: The Saratoga Wine and Food Festival “Made in Italy” Excellence Cup July 24: It’s “Hats Off Weekend,” so join us on Sunday, put on your favorite chapeau or create your own fascinator, and you could win valuable prizes!

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The Veuve Clicquot Women’s Challenge Friday, July 29 - Sunday, July 31 Move over boys…the ladies are taking over ! Veuve Clicquot once again hosts some of the finest women players in the world as they descend on the Spa City for fast paced play and plenty of fun.

Join us at the match on Friday for a workout session of “Zumba Polo” presented by The Saratoga Y .

The Whitney Cup Friday, August 5 - Sunday, August 7 Saratoga Polo salutes a time-honored association as members of the Whitney family present the prestigious Whitney Cup.

The Ylvisaker Tournament Friday, August 19 - Sunday, August 21st A tribute to former Saratoga Polo owner and one of the first names in American polo, the late Bill Ylvisaker.

Special Events: Friday August 5: Join us at halftime for the The Hector and Susan “Hall of Fame Distance Challenge,” an Barrantes Tournament opportunity to win a valuable prize pack- Wednesday, August 24 - Sunday, August 28 age if you can hit for distance off our For years polo stalwart Hector Barrantes and wooden horse, “Nellie” wife Susan, mother of Duchess Sarah Sunday August 7: Whitney meets Lilly as the Ferguson, called Saratoga Polo home. We Saratoga Polo Clubhouse remember this elegant couple each year in this gets “Lilly-fied” with a fabulous Lilly prestigious and fast-paced tournament compePulitzer makeover courtesy of the Pink tition.

Paddock – a Lilly Pulitzer Via Shop.

Celebrate Saratoga Cup Friday, September 2 - Sunday, September 4 Ram Truck Presents The As autumn begins to descend on our summer Ram Hall of Fame polo home and Labor Day looms, we bring the Challenge Cup season to a poignant close…until next year.

Friday, August 12 – Sunday, August 14 Celebrate Saratoga Polo’s place in history. Tournament schedule subject to change. For Hall of Famers who have played in details on more Special Events visit saratoSaratoga return to be honored during this gapolo.com. esteemed national tournament.

Special Events: Friday, August 12: Saratoga Polo Association’s “Dip In The Road Tailgate Snack Challenge” – make your favorite dip, and you could be named Snack Chef Extraordinaire by guest judges George and Brenda Dupont from the Museum of Polo and Hall of Fame.

Due to state regulations, all alcohol consumed at Saratoga Polo must be purchased a Whitney Field.

No outside liquor, please.

Great Food, Great Match, Great Fun! Clubhouse guests can enjoy a fullystocked cash bar as well as a menu of tasty treats from the Lily and the Rose Gourmet Caterers during and after each match throughout the season.

Make Your Reservations Now for Special Cool Post-Match Dining for Hot Summer Nights.

Al Fresco Dining for Hot Sunday Nights July 24th and 31st August 7th,14th and 28th $45.00/person Summer Lobster Bake Sunday August 21st $95.00/person End of Summer BBQ Blast Sunday September 4th $30.00/person Visit Saratogapolo.com for details.

WIN A FREE CHRYSLER TOWN & COUNTRY TAILGATE EXPERIENCE EVERY WEEK OF THE 2011 SEASON! GO TO SARATOGAPOLO.COM FOR DETAILS AND ENTRY

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BC’s

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...is for Alan Edstrom, the newest member of our team. A former fixture at the Saratoga Springs Auto Museum, Alan will bring his talent as a promoter and, yes, even as a magician, to the Saratoga Polo sidelines. ...is also for Amy Lavin, our queen of administration. Long before the summer staff comes together and long after they are gone, Amy is there attending to every detail. Words could not express our gratitude to her for what she does for us.

B

...is for Ball. Made out of hard plastic, these polo projectiles literally explode off of mallets as Saratoga Polo hosts some of the finest polo to be played anywhere during the summer months.

Having learned that, how do you want to spend your Friday and Sunday evenings?

...is also for Bob Bullock. Longtime “Voice of Saratoga Polo,” this career executive is expanding his responsibilities in the announcer’s booth and returning, additionally, as Club Manager.

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...is for Chukker. A period of play seven and a half minutes in duration. Throughout the match the clock will continue to run unless the umpire blows the whistle, signaling a penalty. The first horn you hear will signal 30 seconds to play. The second horn concludes the period. ...is also for Chrysler, Title Sponsor of the 2011 Saratoga Polo Season. Be looking for their incredible selection of fine automobiles field-side throughout the season.

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of polo

D

...is for Divot. A clump of sod that is kicked up by the hoof of a pony or by a player’s mallet.

Between the 3rd and 4th chukkers, spectators take over the field to stomp the hundreds of divots created during play. This incredibly social event gets the field ready for the second half of the game.

E

...is for Everyone Else we didn’t mention in this article. There are many jobs worthy of mention that are not typically considered, but are vital to play. They include the people at the gates who handle admission, parking attendants, security, the EMT crew on the sidelines, the folks who sell souvenirs, timekeepers, grooms, flagboys, office staff, Player’s Club staff, and so many more.

F

...is for Fans, a principle reason for our being. Who are these fans? Don’t watch the movie Pretty Women where the spectators are prim and proper and are afraid to make noise. At Saratoga Polo, excitement, noise and fun is what brings our fans back year after year. Isn’t it time you joined this spirited following?

G

...is for our Groundskeeping team. Whatever the weather, we can count on these talented professionals to prepare the fields that sport some of the best polo played anywhere from July through September.

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...is for Horses. Whether Argentine or American thoroughbred, these horses are the best in the business. Watch them throughout the match. They are distinguished for their ability to accelerate quickly, turn on a dime, and reach speeds in excess of 30 miles-perhour. They are the heart and soul of any player and team performance.

...is for Intense. How else do you describe a spectator sport where players on horses race from one end of a field to the other at speeds of up to 30 miles-per-hour, chasing a ball or another player and then stop, turn and reverse direction just as quickly?

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...is for July for these dyed in the wool polo fans. In our minds, our season opener on Friday, July 8, can’t come soon enough. ...is also for Jim Rossi, our longtime managing partner. Jim is known worldwide for his marketing prowess (listing the Atlanta Olympics, IBM, Hilton, SeaWorld and the Space Program as former clients) and his extraordinary abilities as the “Sultan of Sabrage (sabering of champagne).” Watch him pull out the saber after each of our matches and saber off our delicious Veuve Clicquot.

K

...is for Knock In. A back line hit that occurs when a shot on goal goes wide of its target.

This is the opportunity for the defending team to take the offensive. ...is also for Kim Klopstock, owner and proprietor of Lily and the Rose, our exclusive caterer. Sporting world class abilities in the kitchen, Kim’s food can’t be beat…anywhere.

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...is for Lovely, best reserved for what happens at Saratoga Polo on sultry August evenings (e.g. lovely hat, lovely pony, lovely to see you, etc…)

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...is for the Magnificent Weather that we have ordered so that we can bring you the very finest polo in Saratoga history. ...is also for Mike Bucci, our Chairman. Without Mike, where would we be? Look for him and his fiancĂŠe, Barb Ruocco, in the stands and at the trophy presentation afterward. Mike is anxious to know what you thought of the match and the club.

...is for Nearside. Any shot hit from the left side of the pony (mounted and looking forward) is known as a nearside shot. Nearside forehand shots are hit on the left and forward. Nearside backhand shots are hot on the left and backward. ...is also for Nick Adie. For several years a fixture behind the bar in the Patron’s Club, Nick has moved into management and is now our venue manager in charge of operations.

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...is for Offside. Just as the left side of the pony is known as the nearside, the right side is known as offside. Shots taken on the right side of the pony are known as offside forehand (on the right and forward) and offside backhand (on the right and backward).

...is for Player. They come from all backgrounds.

Whether local, and responsible for so much of the ongoing organization and support of Saratoga Polo, or from a professional team sponsor from far away, our players make Saratoga Polo possible. Combine our players with our horses, fans, staff and caterer and you have a formula tailor-made for fun. ...is also for Pony. What would the sport be without the speed, beauty and grace of our equine athletes?

Ask the players and they will tell you, a good pony makes the game.

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Q

...is for Questionable. It is questionable that there was ever a better polo club than Saratoga Polo anywhere.

...is for Rules. For rules fanatics, the U.S. Polo Association covers the rules of polo in a hefty volume known as the “Blue Book.� For the newcomers, rules can be learned by reading the one page guide in this issue or listening to the announcers.

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...is also for Referee. Also known as the third man, this official is seated in the stands and is called upon to assist mounted umpires with difficult penalty calls.

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...is for Spectating, a fine art perfected at Saratoga Polo. Watch for amazing cars, beautiful people and, every now and again, a movie star or two.

What a game!

S

...is also for Sponsors. We are very grateful to our supporting sponsors: Hacker Craft, Lemery Greisler, RBC Wealth Management, Siemens and all the supporters of our club who give us the ability to bring world class polo to you each summer.

T

...is for Tail Shot, a shot taken directly behind the pony. ...is also for Thanks. We owe so many thanks to so many people for our return this year. To those who have pitched in to offer their time to keep this historic franchise going, we thank you. For our players who are back with us to bring us this sport we all love so well, gracias. And to you, our fans, for all of your calls, letters and well-wishes, words cannot express our gratitude.

Thanks‌.Thanks‌for your loyal support.

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...is for Umpires, the two mounted officials responsible for administering the rules and keeping order on the field during the game.

The umpire will begin play throughout the game with a throw-in.

U

...is also for Unbelievable, a phrase frequently heard to describe acts of polo daring that defy understanding.

V

...is for Victory, the goal of any game. One only has to look at the faces of the winners during trophy presentations to know how glorious a feeling it must be.

...is for Women – who are the fastest growing group of polo players worldwide. Join us July 27 -31 for the Third Annual Veuve Clicquot Women’s Challenge and watch our local women players compete with some of the top women polo players in the world.

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W

X

...is eXciting. Another word used to describe our sport.

Y

...is for Yelling. There is a lot of yelling heard at polo.

Players yell instructions at each other (occasionally in frustration). Fans yell for their favorite player.

This latter form of communication is highly encouraged. With reason, we want you to GET EXCITED about this sport!

Z

...is for Zoo, a word used to describe the atmosphere in the office before any game. Behind the scenes there are a million details to manage. But manage them we do, all in an effort to give you the very best polo played anywhere during the summer months.

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