HANNAFORD SUPERMARKETS WITH ADDITIONAL SUPPORT FROM AND
NORTHEASTERN FINE JEWELRY PRESENT
THE LIVING RESOURCES 23RD ANNUAL
C ulinary C ornucopia A TASTE OF UPSTATE NEW YORK
SUNDAY, NOVEMBER 10, 2013
A Proud Sponsor of
CULINARY CORNUCOPIA to benefit Living Resources
ÂŠ 2010 DD IP Holder LLC. All rights reserved.
Honorary Committee and Patrons as of 10/23/13
Mary Ann D. Allen BBL Construction Services Vladia C. Boniewski Senator Neil D. Breslin Lisa Buffo Catholic Charities Disabilities Services Colleen Cioffi Jim & Mary Coleman Mr. & Mrs. Peter J. Cornell Angelo & Claire Dounoucos Mr. & Mrs. Benjamin Elmore Mr. & Mrs. Fredrick W. Erlich Tony Fagnani Eileen Fitzpatrick Judy & Roy Fruiterman Richard A. Fuerst, Esq. Higgins, Roberts & Suprunowicz, P.C. Dr. Philip Fusco Joyce Gaige Elizabeth J. Gallagher William M. Harris Maureen Hartmann Jay & Maryjane Hopeck Mr. & Mrs. E. Stewart Jones, Esq. Brian Kavanaugh James E. Kavanaugh Bryan Kelley Brent & Kara Kosoc Chuck & Carol Kreuter Robert W. Lazar, CPA Laurie Lee Ted & Patricia Levine
Jeanne Maloy Norman & Micki Massry Kristin McVeigh & David Parente Mr. & Mrs. William McVeigh Laura & Brad Muschott Sandra & Joseph Nardoci Gail Nizinkirck & Bohdan Kostiuk Elizabeth A. Nowicki, Esq. Theresa J. (Terry) Nowicki Anthony Panza & Dr. Jill Braverman Panza Mr. & Mrs. Randall Perry Mr. & Mrs. Michael Quaranta Gayla Riccardi Joseph Riccardi Dan Round Carlie Sala, CAP COM Drue Sanders & David Ehmann Ken & Marggie Skinner Dave Smingler Joel & Kira Spiro Dorothy S. Stevens Paula A. Stopera, CAP COM Lisa Stratton, CDPHP Mr. & Mrs. John Sullivan Dr. Edward Summers Joanne & Bill Toomey Union College Mary Vail Paul & Kimberly Valente Kimberly Strauchon Verner, Esq. Hisa Zhu
Living Resources Family Patrons for the 23rd Annual Culinary Cornucopia â€œWe are proud to be Family Patrons of the 23rd Annual Culinary Cornucopia. Thank you, Living Resources, for all that you do to enrich the lives of our family members and the lives of others in our communities.â€? Paul J. and Susan M. Andrews Pamela Archie John and Cindy Barkowski Allison Bednarz & Family Steve and Carole Bellenoit John and Laurel Berbach Albert and Dolores Bonan Sister Virginia A. Bonan, SNJM Michele Boucher Julie and Eileen Bucci John and Kathleen Casey Bill and Ellie Chapman The Cimon Family The Coleman Family Anne Comiskey and Felix Archambeault Jim and Joanne Conboy Jean Corlew In Memory of Virginia Correale Robert Corso Ralph and Jean Corvino The Cronk Family Mr. & Mrs. Patrick J. Curran III The Darcy Family Lou and Jill deGonzague Bob and Kathy Del Signore Dom and Katie DeSantis The Draffen Family Roland, Christa and Mark Eberhard Michael Edwards Ed and Robin Fitzpatrick Betty and Sheila Gallagher & Family Debbie and Mike Gilligan Lynn Goldberg and Candace Stokley The Griffing Family The Heineman Family Mr. & Mrs. Henry Hinkel Fred and Marialyce Hiss Elayne Ireland, Michael & Rebecca Gloria and Richard Iverson
The Kasper Family The Lombardo/Mason Family Joanne Long for Heidi Schroder Susan Lum-Creitz The Maggio Family The Marrazzo-Kirwin Family Bernard and Terry McCue The McEvoy Family Peter and Patricia Menditto The Parents of Brian Nitsky The Perrotti Family Alice B. Poole Anthony and Maria Principe Thank You -- Fran and Charles Rasmussen James and Linda Reveal The Riccardi Family In honor of my cousin, Shirley Riccardo Tracy Rice Tom and Sue Rogan Sheila Y. Samms James Sartore Martin and Hannelore Seebacher Fred and Sylvia Sievers Mr. & Mrs. Donald Sipperly The Siver Family Augie and Gina Sperrazza Joel Spitzer, Jennifer & Joseph P. Montimurro Mark and Nancy Splonskowski Richard and Kimberley Steitzer Mr. & Mrs. Brian Stewart Mr. & Mrs. Brian Temperine Nancy and Dan Tetreault Mr. & Mrs. Clifford E. Tryon In Loving Memory of Tom Unser Tom and Mary Ellen Windish John and Maria Wukitsch David Young and his Family Louis Zalar
Program Sunday, November 10, 2013 The Albany Marriott Albany, NY 6:00 PM Reception and Grand Viewing 7:00 PM Welcome and Remarks Introduction of Chefs 7:15 PM Epicurean Feast* 8:45 PM Culinary Cornucopia Awards Presentation American Culinary Federation Awards Presentation Mistress of Ceremonies Benita Zahn Auctioneer LeGrande Serras The non-deductible portion of each ticket is $75.00 per person. *Menu items subject to change, dependent upon product availability.
Dear Friends: Welcome back! Tonight we celebrate the 23rd Annual Culinary Cornucopia. For those of you who have been to this event in the past, you will note that we have an exceptional list of restaurants again this year â€“ some new and some of your favorites. For our first-time guests, please know you are in for an extraordinary dining experience and, we feel the need to warn you, attendance at the Culinary Cornucopia is habit forming! The Culinary Cornucopia is a very special event for all of us at Living Resources for many reasons, but for the people we serve it represents a major infusion of program dollars. For more than three decades we have provided exceptional care and services to those in our community who are unable to provide for themselves â€“ persons with developmental disabilities, cerebral palsy, autism, and those challenged by brain injuries. The money raised tonight will provide Living Resources with the flexibility to create additional and needed programs and services. Programs that have benefited from the Culinary Cornucopia in the recent past include the After School Program and our nationally recognized Carriage House Arts Center. The College Experience Program, our community partnership with The College of Saint Rose, is also a beneficiary of this event. It takes many people to make an event like this one successful: The competition judges certified by the American Culinary Federation; the chefs and restaurants responsible for the magnificent cuisine; the Marriott and Capital Region BOCES for the use of their facilities; and, Benita Zahn, our Mistress of Ceremonies and LeGrande Serras, our auctioneer. Special thanks also goes out to Hannaford Supermarkets who so generously took on the mantel of Presenting Sponsor again this year and to Dunkin Donuts and Northeastern Fine Jewelry and who have continued their support as the Signature Sponsors for the Culinary Cornucopia. On behalf of the Boards of Directors, the people and families we serve and my staff, let me say how grateful we are to see you at the 23rd Annual Culinary Cornucopia. Your generosity tonight, and your kindness and support throughout the year, help ensure that the services required by our program participants are in place today and throughout all the challenges of their lives Warmest regards, Fredrick W. Erlich Chief Executive Officer
Dear Friends, Guests and Culinarians: Welcome to the 23rd Annual Culinary Cornucopia! I have been associated with this event since its inception and I can promise you an exciting evening of the most dazzling array of gourmet dining ever offered. This year’s event features the extraordinary talents of creative, awardwinning chefs from some of the finest and most popular restaurants in the Capital Region. One of the behind-the-scenes activities of the Culinary Cornucopia that accounts for the popularity of this event among the competing chefs is the opportunity to demonstrate creativity and ever-improving skills for renowned judges from around the country and world; this competition takes place during the day at the stateof-the-art kitchens at the Capital Region BOCES Culinary Program in Colonie. The thoughtful and invaluable critiques of the judges and the recognition awarded with the gold, silver and bronze medals presented during tonight’s program, keep our area chefs coming back to the Culinary Cornucopia with new skills and exciting recipes year after year. I would like to thank the dedicated staff of Living Resources who are most responsible for organizing this lovely event: Producer Joan Meyer, Editor of the Dining Guide Bonnie Unser, graphic designer Melissa Houck, Susan Lovelock, Deb Silverman, and their assistants from many different agency departments during preparations for the Culinary Cornucopia as well as the day of the event. Kudos to Todd Reichelt, General Manager of the Albany Marriott for hosting this evening’s event and to Photographer Randall Perry for his chef portraits. May I also extend special appreciation to our generous restaurateurs and sponsors, but especially to the talented chefs who have worked with dedication and diligence to bring you this most eagerly anticipated event in Upstate New York. My profound thanks go out to you, our cherished patrons of the Culinary Cornucopia. All of our preparations would be for naught if it was not for your continuing support of this outstanding event. My warmest regards for a marvelous dining experience. Bon Appétit!
Dale L. Miller, C.M.C.,W.G.M.C., A.A.C. Chairman, Culinary Cornucopia
About the Photographer Randall Perry Photography NY (518) 664-2821
MA (508)240-6020 FL (239)261-0002
If a picture paints a thousand words, then photographer Randall Perry’s work speaks volumes. Since 1986, Randall Perry Photography has been producing award-winning photographic images for a wide range of clients. It is his fine reputation within the restaurant industry that led us to him. Randall has been the official Culinary Cornucopia photographer since its inception in 1990, not only photographing the chefs, but the many culinary creations and salon designs. Widely recognized for his award-winning images, Randall’s broad experience and versatility have put him in great demand. However, he always makes time to contribute his unique and extraordinary talent to Living Resources and the Culinary Cornucopia. With studios in New York’s Capital Region, Naples, Florida and on Cape Cod, Massachusetts, noted architectural photographer Randall Perry also offers aerial, stock, custom and waterfront photography. His work appears in various prestigious national magazines such as Builder, Architectural Digest, Cape Cod Life, and Hudson Valley.
THE SAUCES & SPICE BLENDS Minissales Wine Cellar Cafe
1 14th Street, Troy, New York 12180 Phone (518) 274-6225 www.Minissaleswinecellarcafe.com In addition to the restaurant business, the Minissale Brothers, Phil and Ted have embarked on a new venture to bring fine Sicilian Sauces and Spices to you. Try their traditional Sicilian sauce or kick it up a notch with their spicy Arrabbiata. These sauces are 100% all natural and contain no preservatives, added salt, sugar or soy. Makes all pasta better. Their spice blends liven up any dish. Great on steaks, chicken, chops, burgers, seafood, antipasto, pizza, salad and soups. Sicilian or Arrabbiata Spice Blend and Rub is available everywhere their sauces are sold. You can find them in a grocery store near you.
THE TEAS… Divinitea
1708 Union Street, Schenectady, NY 12309 Phone (518) 347-0689 · Fax (518) 347-0569 Owner/Tea Blender Linda Smith For lovers of the tealeaf, these teas are a real treat! TeaMaster Linda Smith understands the concept of brewing a beautiful cup of tea. She has been custom blending teas from around the world for over 24 years and began directing her skills toward manufacturing and wholesaling 16 years ago. A retired Chef, Linda has been farming organically for years and specializes in Organic and Biodynamic teas. This is Divinitea’s 16th year at the Culinary Cornucopia. One sip and you’ll see why these teas are called Divinitea!
Professor Java’s Coffee Sanctuary
217 Wolf Road, Albany, NY 12205 Phone (518) 435-0843 · Fax (518) 435-1917 www.professorjavas.com · firstname.lastname@example.org Proprietor and Roastmaster Frank Figliomeni Situated at the northern end of Wolf Road, Professor Java’s Coffee Sanctuary is an oasis from the bustle of life. Perfect for morning coffee, midday lunch meetings or relaxing after a long day at work, Professor Java’s offers something for everyone. Frank Figliomeni and his Javateers roast their own coffee, infuse fresh, organic teas, create perfect gift baskets, bake their own scones, and cater meetings, showers and parties to meet all your needs. Open early in the morning until late at night, Professor Java’s Coffee Sanctuary is there for you.
THE CHEESES… Cabot Cheeses
1-88-TRY-CABOT www.cabotcheese.coop In 1919, 94 farmers in Cabot, Vermont pooled their resources to purchase the village creamery. Ever since that day, the farmer-owners of Cabot have been producing award-winning cheeses. Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values of personal commitment to quality that comes from being 100% owned by farm families. It’s a special combination that produces cheese that’s been widely hailed as the world’s best.
Albany Marriott Market 189 Wolf Road Albany, New York 12205 (518) 458-8444
Executive Chef Nathan Kutzscher
Wondrous fare, some with a French flair, comes from the kitchens of the Marriott which, for 22 years, has been home to the Culinary Cornucopia. Extraordinary food with universal appeal rules here as the hotel’s chefs create dishes that entice local and visiting diners to the Market Restaurant, the State Room, Chats Lounge, and unique banquet events. Marriott teams have earned gold, silver and bronze medals at past editions of the Cornucopia. Chef Nathan Kutzscher began his career as a dishwasher at the Albany Marriott, where he worked his way up to lead cook. Chef Kutzscher received his Bachelors Degree in Culinary Arts and Service Management at Paul Smith’s College, as well as a Certificate of Completion from Le Cordon Bleu in Paris, France. While in France he worked as the Assistant Pastry Chef and Poissonier at Restaurant de la Tour in Sancerre. After graduating he worked as the Assistant Sous Chef at the Cambridge Marriott and then as Sous Chef at the Mohonk Mountain House Resort in New Paltz. He also worked as Banquet Chef at the Edison Club followed by Sous Chef at Schuyler Meadows Country Club. Chef Nathan won a Silver Medal at last year’s Culinary Cornucopia.
Appetizer Seafood Crepe with Citrus Beurre Blanc Entrée Roasted Chicken Breast with Roasted Root Vegetables, Leek Risotto and Walnut and Fig Demi Dessert Apple Custard with Salted Caramel and Candied Walnut Shortbread
Capital Region BOCES Hospitality & Culinary Technology Program 1015 Watervliet Shaker Road Albany, New York 12205
Chef Mark Brucker, CEC, CCE, ACE
Chef Mark D. Brucker has 35 years of experience in the food, hospitality and culinary education industry. Chef Brucker has served as an assistant food service director for 11 years at St. Mary’s Hospital in Amsterdam and 5 years as general manager for Sodexho Marriott Services at Eddy Cohoes Rehabilitation Center and Eddy-Ford Nursing Home. He has also held several positions as Sous Chef at Joe Collins and Perrino’s Restaurants. Chef Brucker is currently a culinary arts instructor at Capital Region B.O.C.E.S. Career and Technical School and an adjunct faculty member at Schenectady County Community College in the Hotel, Culinary Arts and Tourism Department. Chef Brucker received an A.A.S. degree from Schenectady County Community College in Hotel Technology, a B.S. at Florida International University in Hotel and Restaurant Management and his NYS teacher certification from SUNY Oswego.
Appetizer Wild Mushroom Strudel Soup Butternut Squash Entrée Grilled Salmon over Scallops Israeli Couscous Roasted Squash Medley Dessert Pumpkin Bread Pudding
Druthers Brewing Company 381 Broadway Saratoga Springs, New York 12866 (518) 306-5275 Chef Sean Comiskey
Druthers Brewing Company located in the City of Saratoga Springs opened in August 2012. With the exception of certain staples, their food and beer menus change seasonally. Their hand-crafted beers are designed to push the limits of the style, while providing extraordinary flavor and balance. Their food is created by coupling uncommon, high-quality ingredients with traditional comfort food concepts. Bringing over 15 years of experience to the table, ranging from 4-star NY Times-reviewed restaurants to upscale, casual dining in Saratoga Springs, NY, Sean is a young, passionate chef that is driven by customer satisfaction and seasonality. Sean majored in Culinary Arts at Schenectady County Community College where he learned the basic techniques of French masters. He then branched out to expand his knowledge and passion for rustic Italian cuisine. After working with such chefs as Enzo Fargione of Elisir in Washington, D.C. and a James Beard/Iron Chef America winner Roberto Donna, he moved to New York City working in various 3 and 4-star restaurants such as Scarpetta, Del Posto and The Smith. He returned to upstate New York to work with Druthers Brewing Company where he was given creative control and developed an innovative menu using the Druthers craft beer in his creations, where his exceptional 5-course beer-pairing dinners have also been very well received.
Appetizer Pumpkin and Sausage Ravioli Soup Apple, Bacon and Chestnut Puree Black Truffle CrĂ¨me Fraiche EntrĂŠe Maple Glaze Pork Belly Roasted Baby Carrot, Brussels Sprouts Dessert Hefeweizen Fresh Yeast Waffle, Bacon/Amaretto Cherry Gelato
The Epicurean Bistro and Wine Bar 579 Troy Schenectady Road Latham, New York 12110 (518) 786-8272
Chef Dominique Brialy
The Epicurean is a French Restaurant & Gourmet Shoppe that has been in business for 10 years, most recently located in the Latham Farms Shopping Plaza. Latham Farms (#5 largest shopping mall in the Capital Region) is home to several national retailers and is located at one of the most heavily trafficked intersections of highway in the Capital Region (Routes 87 & 7). The Epicurean Bistro and Wine Bar is open 5 days a week (Tuesday thru Saturday) serving lunch from 11AM to 4PM and dinner from 5PM to 10PM. The Epicurean is a rather unique concept in that they not only serve meals and offer gourmet products (cheeses, desserts, chocolates, breads, quiches), but have an extensive wine, beer and spirits offering. Besides unique and high quality food, the Eggs Benedict, only served during Saturday Brunch, has been acclaimed as the “Best in the Capital Region.” The Epicurean management is comprised of award-winning chef, Dominique Brialy, and the husband and wife team, Sandy & Claire Pogue, who together have over 30 years of catering, food and beverage experience.
Soup Apple-Cider Onion Soup Entrée Truffle Boudin Blanc with Escargots (Snails) Dessert Chocolate Pot de Crème
The Hilton Garden Inn Albany Medical Center A Property of BBL Hospitality 62 New Scotland Avenue Albany, New York 12208 (518) 396-3500
Chef Thomas Gulbrandsen Leadership, Vision, Intregity. These are the values that enabled BBL Hospitality to win loyal customers, one property at a time. The Hilton Garden Inn Albany Medical Center is centrally located near several area colleges and universities, a thriving downtown area, the NYS Capitol, several major highways, as well as the airport, train and bus stations. They received the TripAdvisor Certificate of Excellence for 2012 and they are on track to receive another one in 2013. Chef Thomas Gulbrandsen graduated presidents list with a degree in Culinary Arts in 2005 from Schenectady County Community College. He also possesses 20 years of hands on kitchen experience including 6 months in London, England at the famous 30 St. Mary’s Axe Tower. Chef Thomas also assisted in several Culinary Cornucopias including winning a Gold Medal and the coveted Grand Award.
THE TAILGATER Appetizer Pork Belly Brochette with Thai Chili, Cucumber “Noodles” and Crushed Peanuts Entrée Braised Short Rib, Smoked Potato Hash, Onion Purée and Dr. Pepper Jus Dessert Chads Buff Chic Mancakes
Mazzone Hospitality One Glen Avenue Scotia, New York 12302 (518) 374-7262
Chef Courtney Withey
Rooted in family tradition and servicing the Capital District for the past 24 years, Mazzone Hospitality’s relentless desire to please their customers and their guests has rewarded them with loyalty. They start each and every day with appreciation of their clients and the responsibility they have to deliver delicious and artfully presented food and impeccable service. Starting off with an English and Human Development Degree from Boston College, Chef Courtney didn’t know her true love for food until she studied abroad in Greece. It was there she realized her true passion for the culinary arts. After graduating from Boston College, she attended Johnson & Wales University in Denver, Colorado to receive her Culinary Arts Degree. Chef Courtney did her externship in Hawaii. After returning to the Northeast, she worked in restaurants throughout New Hampshire and Maine. She came back to her hometown of Alplaus and joined Aperitivo Bistro in the fall of 2008. She started as Executive Sous Chef and recently received the honor of Executive Chef. Chef Courtney is also a Culinary Arts Adjunct Professor at Schenectady County Community College.
Salad Autumn Salad, Nettle Meadow Farms Kunik Cheese, Crispy Root Vegetables, Riesling Poached Cherries, Quick Pickled Beets, Baby Lettuces Entrée Cider and Fino Sherry Braised Duck, Butternut Squash and Mascarpone Stone Ground Polenta, Roasted Pear Jam Dessert Warm Ricotta and Apple Cake, Cinnamon Sugar Bavarian Cream, Toasted Almond Caramel
Pasta Pane Rustic Italian Bistro 18 Park Avenue Clifton Park, NY 12065 (518) 371-5762 www.pastapane.com Boca Bistro 384 Broadway Saratoga Springs, NY 12866 (518) 382-2800 www.bocabistro.com
Chianti Il Ristorante 18 Division Street Saratoga Springs, NY 12866 (518) 580-0025 www.chiantiristorante.com
Forno Bistro 541 Broadway Saratoga Springs, NY 12866 (518) 581-2401 www.fornobistro.com
Executive Chef James Frese After incredible success with their Saratoga Springs restaurants, David and Roslyn Zecchini ventured into the happening town of Clifton Park to create a DZ dining experience of its own. Their dream for Clifton Park was to provide the community with delicious, home-style meals, a warm, inviting ambiance, and competitive pricing. They envisioned something simple, yet delicious; approachable and comforting. From that, Pasta Pane was given its name: simply put Pasta and Bread. Inspired by the wood-fired oven, visible to all from the dining area, Pasta Pane’s menu consists of a wide variety of simple, robust Italian cuisine. Chef James Frese’s love of cooking began early on, when even before he was a teenager he was helping out after school and on weekends at his family’s bakery and catering business. In fact, James comes from a long line of chefs including his grandfather. His first job as Sous Chef was at Old Journey’s End where within two years he was promoted to Head Chef. Prior to joining DZ Restaurants as Chef at Pasta Pane Rustic Italian Bistro, James served as Chef for Frese’s Catering, Unique Catering & Milano, and Provence. For Chef James cooking is a way of life; food is always on his mind. With a culinary approach based in fresh, simple ingredients, an emphasis on appearance and presentation and a perceptible passion for creating a memorable dining experience for each guest, James is a natural fit in the Pasta Pane kitchen.
Appetizer Panino Con Granchio Lump Crab Cake Slider with Smoked Tomato Aioli and Arugula Soup Zuppa Di Ranuncolo Buttercup Squash, Kale and Apple Smoked Bacon Soup Entrée Brasato Di Manzo Braised Beef Short Rib Ragu over Mashed Yucca Dessert Zucca E Bruciato Pumpkin Creme Brûlée
Reel Seafood Company 195 Wolf Road Albany, New York 12205 (518) 458-2068
Chef James Simmons
Returning this year to the Cornucopia is the Reel Seafood Company, for 28 years rated as the Capital Region’s Number 1 seafood restaurant. Owner LeGrande Serras declares his restaurant, which was launched 29 years ago, has the area’s largest variety of oysters and fresh fish as well as an outstanding raw bar. Mr. Serras has found perfection in putting a progressive new twist on the freshest “fruits from the sea.” The Reel Seafood Company is one of only two independent restaurants remaining on Wolf Road. Chef James Simmons began his culinary journey at the Glenmont Job Corps where he studied food service and culinary arts. He began his career at Kirker’s Steak House where he worked his way up to Head Chef. He also worked at the Olde Shaker Inn, first as Sous Chef and then Executive Chef. Now as Chef of Reel Seafood, Chef Simmons will have the opportunity to demonstrate his unique cooking style. Chef James won a Silver Medal at last year’s Culinary Cornucopia.
RAW BAR Featuring Blue Point Oysters Topneck Clams Jumbo Shrimp Cocktail Italian Calamari Salad Tito’s Vodka Oyster Shooters
Siver Hills Restaurant & Banquet House at Pinehaven Country Club 1151 Siver Road Guilderland, New York 12054 (518) 456-7111
Chef David Sheedy “GO-HARD or GO-HOME” is how Dave approaches anything he endeavors to do. On the line his passion for food with an “Every Dish, Every Customer, Every Smile, Every Time” mantra shines through as he cooks with a prowess and grace that comes easily to him from a natural talent. Dave discovered his knack for the kitchen at a young age of 10. In his mid 20s, he decided to pursue a full time career in the restaurant world. Landing a Sous Chef position at LaSerre’ in Albany, Dave found he had an inherent gift of “the dance” as a chef in multiple stations on a line. At the same time he was offered a seasonal head chef position for the holidays at The Sidewheeler (Rt 9W Comfort Inn), and worked both places. Dave currently serves as the Head Chef of Siver Hills Restaurant and Catering at Pinehaven Country Club. For more than 20 years, Siver Hills has been proud to offer homemade products, classic Italian dishes, and specialties made from the finest ingredients.
Appetizer Grabbin’ Rangoons Deconstructed Crab & Cheese Purse Soup Autumn Harvest Chowder Entrée Duck & Forest Mushroom Wellington Roasted Root Vegetables, Fingerling Potatoes Dessert Bacon & Chocolate Truffle Mousse Shooters
Sperry’s Restaurant 30 ½ Caroline Street Saratoga Springs, New York 12866 (518) 584-9618 Chef Mark Walsh
A Saratoga Tradition since 1932, Sperry’s by Charles “Chubby” Sperry and his wife Catherine “Cappy” Sperry opened just before Prohibition ended in 1932. Rumor has it that Sperry’s operated as a speakeasy until Prohibition repeal when it then became a full fledged restaurant. Always a favorite of locals, horse racing professionals, artists, tourists and celebrities alike – Sperry’s has come to symbolize true Saratoga hospitality – great food, a convivial atmosphere and home of a terrific cocktail. With its recently renovated, classically designed interior and four dining room options, Sperry’s is able to offer the perfect ambiance for any occasion. Chef Mark Walsh discovered his passion for culinary arts after leaving Old Navy as General Manager after 14 years of service. He attended Schenectady County Community College in 2010 in the culinary arts program while working for LeGrande Serras at the Reel Seafood Co. in Albany. After two years, Mark moved to Prime at Saratoga National to study under Chefs Ortiz, Saunders, and Thompson with Mazzone Hospitality. Mark currently works at Sperry’s where he has been for two years and is now the Sous Chef under Chef de Cusine Mike Spain and formerly Chef Dale Miller, C.M.C. This is Mark’s second year competing at the Living Resources Culinary Cornucopia, where last year, Mike Spain and he won the Anton Flory Grand Award.
Appetizer Smoked Trout Salpion with Rock Hill Bakery Sourdough Crostini
Soup Roasted Butternut Squash Bisque, Autumn Spiced Pumpkin Seeds, finished with Saratoga Olive Oil Co. Butternut Squash Olive Oil Entrée Roasted Chicken Roulade with Toasted Walnut and Sage Stuffing, Roasted Baby Sweet Potatoes Dessert Spiced Pumpkin Tartlet
Culinary Cornucopia Planning Committee Dale L. Miller, C.M.C., W.G.M.C., A.A.C., Chairman
Jill Braverman-Panza, M.D. Melissa Houck Susan Lovelock Joan Meyer Sandra & Joseph Nardoci
Randall Perry Carolyn Peterson-Vaccaro Drue Sanders Debra Silverman Bonnie Unser
Living Resources Corporation Board of Directors Bonita Sanchez , President Kristin McVeigh-Parente, Vice President John Sullivan, Treasurer Vladia C. Boniewski, Secretary Richard T. Cody William Davies John S. Delaney Sara Erickson Gary Foster
Judy Fruiterman Dr. Philip Fusco Christopher Greagan Neil L. Levine Thomas McEvoy Gayla Riccardi Rosemary Taylor Paul C. Valente Robert Wakeman
Living Resources Foundation Board of Directors Richard A. Fuerst, Esq., President Robert W. Lazar, Vice President Peter J. Cornell, Treasurer Drue Sanders, Secretary Raymond A. Bleser, Jr. Vladia C. Boniewski Jill Braverman-Panza, M.D. Darren Donohue Angelo Dounoucos Claire Dounoucos Maggie Kirwin, Ed.D. Stephen J. Obermayer
Robert H. Ormerod Carolyn Peterson-Vaccaro John J. Puig Michael A. Quaranta Donald D. Reisinger II Daniel Round Alta Schallehn Greg Scott Elizabeth Squires Dorothy S. Stevens Edward Summers, Ph.D. Christopher D. Ward
Honorary Board Bishop Howard J. Hubbard Mayor Gerald D. Jennings Karen B. Johnson
Dale L. Miller, C.M.C. Sandra V. Nardoci Rabbi Scott Shpeen
Fredrick W. Erlich Chief Executive Officer Visit us at www.LivingResources.org
Save the Date: Friday, June 15, 2014 LIVING RESOURCES 5th ANNUAL GOLF TOURNAMENT Orchard Creek Golf Club Altamont, New York
Pictured above: 1st Hole at Orchard Creek Golf Club
LIVING RESOURCES 5th ANNUAL GOLF TOURNAMENT Orchard Creek Golf Club Altamont, New York
For more iinformation f ti on participation ti i ti or sponsorship, please contact Joan Meyer at (518) 218-0000 ext. 5330
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the capital region
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Photo by Randall Perry
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WITH PURCHASE OF TWO DINNER ENTRÉES. SUNDAY-THURSDAY 195 Wolf Road ONLY. Albany • 458-2068
Cannot be combined with any other oﬀer. Holidays excluded. Expires 11/3/13.
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