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Doug Thompson has no trouble swimming a mile or stirring up enough hearty soup to warm the hearts of those who call Main Street Bistro their home away from home.
Thompson bought the Main Street eatery 16 years ago from its previous owner, slowly changing it over to what he envisioned he wanted to offer the community ”“ from its name to its menu, it has Thompson”™s signature on it. Thompson offers something for everyone: vegan lover to meat maven. Better still, his prices are affordable and despite the sour economy, Thompson isn”™t skimping when he serves his customers.
Originally from Long Island, Thompson came to the Hudson Valley as a SUNY New Paltz student and to live closer to his father, who was a chef at the Culinary Institute of America. His father”™s sudden death in an automobile accident when Thompson was 19 sent him reeling ”¦ and eventually brought him back to New Paltz once he finished school.
“I”™ve got a real connection to this place,” said Thompson. His father would be proud of the success his son has made of a failing business, turning it into a standing-room-only eatery on weekends and in the summer because of its flavorful food and reasonable prices. A little offbeat art gives the restaurant a bit of downtown Manhattan”™s cachet.
But what does this culinary wizard do when he”™s not working in the kitchen with his team of chefs or helping out behind the counter? He”™s getting into his running gear and revving up for April, when triathlons begin. He”™s in training from one to three hours a day (weather permitting) to get into shape for the competitions held around the Hudson Valley, particularly the Surviving the Shawangunks Half Iron Man competition he participates in.
“Last year, I swam 1.2 miles, biked 56 miles and ran 3.1 miles,” said Thompson. But apparently, half is not enough for the athlete. He”™s going for the full Iron Man Triathlon, and he”™s going to make sure he”™s in shape to do it this year.
“I”™d like to participate more in athletics, but the restaurant keeps me pretty busy, especially in the summer and on the weekends, when we also serve dinner,” said Thompson, a member of the Hudson Valley Triathlon Club. “During the winter, we are open for breakfast and lunch but the summer tourist season is busy and we”™re open late. It makes training difficult, so I do it now when business is slow.”
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Photo Credit Scott Schaffrick
But even on a chilly Thursday afternoon, Main Street Bistro had a good-sized group of customers eating and enjoying themselves. Perhaps that”™s due to Thompson, who also credits his staff of 25, “who are just great. Some of them have been with me for over five years. We belong to a food cooperative, Phillie”™s Bridge Farms, so we”™re able to buy local as much as possible.”
Thompson”™s wife, Teresa, is a travel agent at All About Travel in town, so between the two, they are able to share parental duties for their children, Nicholas and Lauren. Like most working parents, they juggle schedules and try to live within their means,especially in today”™s economy.
“We”™re holding our own,” said Thompson, “I do catering, which has really helped us to cover our costs. We”™re all doing what we have to do to survive.”
But for Thompson, that doesn”™t mean cutting corners on his restaurant. “Good food, reasonable prices, that is what gets people to come in,” said Thompson. “They like the fact that we buy local and support our local businesses. During these times ”“ and in reality, even in good times ”“ community merchants have to stick together.”
Thompson got an early start in culinary artistry, since his father owned a restaurant on Long Island. “I”™ve been washing dishes since I was a kid, so you could say I was born into the business.”
And: “I love being an athlete. It helps take the pressure off and keeps me in shape. Now, my personal pressure is competing for the full Iron Man.”
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