A Little History
As a young girl, raised in the rural farming community of Walton, New York (Delaware County), Roseann (Yarnes) Hotaling learned to cook and make preserves from her Mother and Grandmothers. "I have very fond memories of being in the kitchen and preparing great food. It brought so much enjoyment to family and friends and gave us a wonderful sense of satisfaction preparing it as well. Food always brings people together in a joyous way." Her training proceeded with homemaking classes in a 4-H Club called the Little Women and at the age of 16 working in two local restaurants. After receiving a degree in Restaurant Management, Roseann's first career opportunities began in institutional food service management in a Hospital/Nursing Home Facility and then on to Child Nutrition Services in several schools which in 1988 brought her to The Saratoga Springs City Schools as Director. Although this was an interesting and challenging opportunity, she had dreamed one day of returning to the restaurant business and having a place of her own. The "Luncheonette" known as Anthony's Kitchen on the corner of Church St. and Woodlawn Ave., one block off of Broadway was closing it's doors. So in June of 1991, The Country Corner Café was established. A cozy 19 seat, "homestyle eatery" serving Locals, Tourists and Skidmore Students. For the next seven years she continued to work for the school district but left the position to spend more time at the restaurant in hopes of having the opportunity to grow the business. There were regularly lines of people waiting for a seat to have the famous "Ida's Oatmeal Pancakes" and the homemade Jams, made by Roseann herself. In April 2005, a second location was opened on High Rock Avenue and was operated until November 2011. In 2007 the original Church Street location was remodeled and expanded with a second dining room (formerly the Law Office of the late, Al Braim) accommodating up of 75 guests. It is decorated with family antiques and country charm and has a small retail area featuring local specialty food item, honey and beeswax candles and our own Old Fashioned Butter Cream Fudge. "My two sons have both grown- up being involved in the business." Eric, the youngest, has decided to pursue a career in the Café and is now my baker, jam maker and manager. The eldest, Jared still enjoys his visits home and takes and interest in how the business has evolved. "They both have an appreciation for healthy, wholesome food and love to cook. I believe they will also have fond memories of cooking with me and what the restaurant has taught them about food bringing people together".