|The Register Star, Feb. 12, 2007|
Local Fare Featured at Local 111|
by Kate Mostaccio
Editor's Note: The following is a profile of one of the five finalists in the county Chamber of Commerce's Annual Crystal Apple Awards. The other finalists will be profiled in coming editions of the Register Star.
It might look like an old garage — and it is the former Schermerhorn Garage — but the building at 111 Main St. in Philmont is now known as Local 111, a restaurant owned by Max Dannis and Linda Gatter focusing on American cuisine.
Nominated by caterer David Robinson for the county Chamber of Commerce's 18th Annual Crystal Apple Award, Local 111 offers diners a chance to eat local food at an affordable price, said Chef David Wurth.
"We have an extra fine grass-fed beef hamburger with a homemade bun, for $8," Wurth said. "That includes homemade pickles and french fries."
Local 111 opened on Aug. 23, 2006, after Gatter, an architect, and Dannis, a self-taught contractor, put many hours and all four of their hands into the renovations.
The restaurant is known for using locally grown and raised food and animals as their primary source of ingredients, even in the winter when they can't rely on local vegetables, but can still use local beef, chicken, dairy and lamb. Local 111 employs appoximately 15 people, Wurth said, and it is open Wednesday through Sunday. In the morning, they serve baked goods, coffee, and "egg-sandwich-type" fare and dinner begins at 5 p.m. each night.
Wurth said the restaurant hopes to draw all sorts to its tables. "It really does mean to be used by longtime residents of Philmont, and people who are new to the area as well," he said.
Of the restaurant's position as one of the five finalists in the Crystal Apple Award competition, Wurth said it was a great honor.
"We're kind of stunned," he said. "[Being nominated by Robinson] was just the ultimate compliment-the ultimate in flattery. That he thinks enough about us to decide to give us a nice pat on the back."
He also said it was overwhelming, the thought of being in the running with a contender such as Columbia Memorial Hospital. "A restaurant in the same breath as a hospital," he said. "We just make food, they save lives. It [CMH] seems like a much more worthy recipient."
"It's nice to have made some kind of impression on the community that we merit being included as a potential award winner," he said.