Farm-to-Table

All Aboard for the Station Bistro’s Summer Offerings

It’s not every day that a business celebrates its one-year anniversary in the midst of a global pandemic, but that’s exactly what happened this year for the Ashford Station Bistro of West Valley. New businesses face numerous challenges in their first year of operation, and the fact that the Station addressed these in addition to COVID-19 restrictions is impressive, to say nothing of their delicious menu and summer plans.

Earlier this year, the Station closed for approximately one month and re-opened mid-April for take-out on Fridays and Saturdays. Since then, the restaurant has gradually increased its offerings and hours, while staying true to its farm-to-table roots. 

Starting July 1st, co-owners Emily Tingue and Troy Skowronski have enjoyed serving both lunch and dinner indoors, on the patio and offering take-out from Wednesday through Saturday. In addition to the Station’s signature farm-to-table meals, this summer includes car cruise-ins, live music and more!

“We’ve been farm-to-table since we opened,” said Tingue. “We’ve created relationships with about eight to 10 rotational farms that supply all of our meats.” Currently, the Station is working with Rise and Swine Farm in Franklinville and selecting their own meats and cuts through a USDA-stamped butcher. 

According to Tingue, the restaurant’s produce is “really local,” and it doesn’t get more local than Tingue’s own backyard. Her Lucky Day Homestead in nearby Machias provides many of the herbs and produce for the restaurant. The Homestead also has a small Airbnb cabin that is available to rent, though rentals were on hold for part of this year. 

“In doing that, it actually breathed new life into the Homestead again,” said Tingue, who turned the cabin back into a pie station, which is how Tingue first began serving customers several years ago. Her roadside pie stand, which is licensed through the state department of agriculture, sold an average of 20 to 30 pies per week during the pandemic. 

Now, Tingue is happy to be able to sell whole pies and serve by the slice at her restaurant and is gradually reopening the Airbnb. “The Homestead gives us the ability to make transitions, which I’m so grateful for,” she said. In addition to providing a source of income through pie sales, the Homestead also provided Tingue with a guaranteed source of food for the summer and fall. “We knew we had lettuce, onions, herbs and more planted - produce that costs a lot,” she said. 

Tingue is proud to serve authentic, delicious food – a value that informed her upbringing on the very Homestead she now owns and operates. “I’m seventh generation,” said Tingue. “I’ve lived here my whole life, but I’ve also traveled throughout the country and around the world.” 

In Tingue’s home and her restaurant, “We do things from scratch. I render my own lard, use farm-fresh eggs and gather all of our ingredients locally.” The restaurant’s menu typically changes quarterly, as she follows a seasonal produce rotation. Right now, strawberry rhubarb pie is the seasonal delight, and Tingue looks forward to apple season this fall and making a customer favorite: Emily’s French Apple Pie. A celebration of her French heritage, this pie features local apples, raisins, allspice and an orange vanilla icing. “I also make a salted pretzel crunchy peanut butter dark chocolate pie that’s pretty intense, too,” Tingue added. 

Many know Tingue from the relationships she’s cultivated in over 25 years working in Ellicottville’s restaurant scene. Throughout the years, she has worked at or managed several restaurants, including Ellicottville Brewing Company, Silver Fox Steakhouse, Adventure Bound onthefly, Lola’s and more. Now, Tingue is proud to own the Station, which is the first restaurant in West Valley in 25 years.  

She and Chef Skowronski are excited about seeing familiar and new faces again. A great night to stop by is Wednesday, as the Station is hosting cruise-in nights and live music every Wednesday through September. “We invite folks to come, enjoy our outdoor dining and fresh punch from our gardens,” said Tingue. “Troy has been making street tacos and pulled pork sliders; people can eat, snack and enjoy the cars!” Cruise-in nights have been well attended, and Tingue says it’s been a fun socially-distanced experience for all.

“Folks have expressed to me daily how excited they are that we’re doing things that they feel comfortable and safe with,” said Tingue. “We were only a year open, so it was, emotionally, a really difficult time to be closed. To have people back in and see their faces is absolutely wonderful.”

Check out the Ashford Station Bistro and Lucky Day Homestead on Facebook, where menus, photos and updates are posted regularly. The Station, located at 5386 Depot St. in West Valley, is open from 11:00am-8:00pm Wednesday and Thursday, and from 11:00am-9:00pm on Friday and Saturday. Those interested in off-premise catering can call the Station at 716-942-3040 or email ashfordstationbistro@gmail.com.