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PHOTO BY RANDALL PERRY


< Honorary Committee = HON OR ARY C O MMITTEE LEADERS HIP CIRCLE Kathy Curran, Co-chair Michael Quaranta, Co-chair Judy & Roy Fruiterman Betty Gallagher

Maggie Kirwin Sandy Nardoci Barbara & Randall Perry Gayla Riccardi Dan Round

Bonita Sanchez Bonnie Unser Marietta & Harm Velvis April Volk

EPICUREAN James Adams Mary Ann D. Allen Dr. Jill Braverman-Panza & Chef Anthony Panza, CEC Jason & Leigh Christiana Colleen CiofďŹ Peter & Nancy Cornell William J. Cromie, MD Mr. & Mrs. Patrick J. Curran AJ & Annette Dandrea Angelo & Claire Dounoucos Barbara Downs & George H. Weissman Diana Ehrlich Mr. & Mrs. Fredrick W. Erlich Mark & Stacy Fruiterman Dr. & Mrs. Roy Fruiterman Dr. Philip Fusco Joyce Gaige

William M. Harris & Holly Katz Maureen Hartmann Stu Horn & Kathleen Sole Jim Kavanaugh Dr. Maggie Kirwin Laurie Lee Marc W. Lustick, Esq. Gary & Christine McCann Hon. John T. McDonald III Bernard McGarry Kristin McVeigh & David Parente Sandra & Joseph Nardoci Gail Ann Nizinkirck Janice Beth Nizinkirck Dr. Thomas & Mrs. Joanne Patregnani Dr. & Mrs. Michael Perrotti Mr. & Mrs. Randall Perry Ron & Carol Piotrowski

Laura & Mike Quaranta The Reilly Family Ken & Susi Ritzenberg Bonita Sanchez Drue Sanders Ami Schnauber Paul & Diane Scioccetti Dona & Dave Smingler Helen & Scott Spiro Dr. Joel & Mrs. Kira Spiro Dorothy S. Stevens Rosemary Taylor Congressman Paul D. Tonko Kevin & Mary Tully Paul & Kimberly Valente Harm & Marietta Velvis Jane A. Wait Margaret J. Welch

MASTER CHEF Senator George Amedore Joyce & Cliff Apgar Betty J. Apkarian Joan W. Beach Ray & Val Bleser Vladia C. Boniewski Senator Neil D. Breslin Hon. Jaclyn A. Brilling Dr. Susan DeLuke & Peter Warren Joan R. Dembinski, CC Richard A. Fuerst, Esq. Andrew J. Fusco Betty Gallagher Christopher F. Greagan

Vicki Harkins Hon. Kathleen M. Jimino Patricia R. Kellam Steve Klein Eileen LaCorte Robert W. Lazar, CPA Dr. Eileen Lucey Jeanne Maloy Robert J. McNamara & Karen Gagnon Dr. Richard M. Medved Mr. & Mrs. Paul & Cheri Pinkans Mr. & Mrs. Robert Rapp Dominick P. Rappazzo

The Riccardi Family Dan Round Alta & Bernie Schallehn Robin & Jim Sevinsky Kathe Sheehan Ken & Marggie Skinner Mr. Irwin J. Smith III Carolyn J. Stefanco & Maguire Gordon Curtis Ulrich & April J. Volk Bonnie Unser Mr. & Mrs. Robert G. Wakeman Christopher D. Ward Lisa Z. Weaver


< Dedication = Noble Masi Certified Master Baker Certified Executive Pastry Chef Certified Hospitality Educator American Academy of Chefs

Living Resources dedicates the 25th Annual Culinary Cornucopia to a man who was part of this event since its inception in 1991: Certified Master Baker Noble Masi. Chef Masi, one of the American Culinary Federation competition judges, graciously accepted an invitation to participate in the Culinary Cornucopia whenever his busy schedule permitted. He was extremely popular among the competing chefs for his fair and instructional critiques and was always respected by his peers for his extraordinary cooking experience and well-deserved global accolades and credentials. Chef Masi began his 36 year career with the Culinary Institute of America (CIA) in the mid 1960’s at the New Haven Campus. He was the youngest pastry instructor in a group of seasoned pastry professionals. By the time the CIA moved to Hyde Park, Noble was named lead instructor. Over the years he earned numerous promotions and served as Chairman of the Baking Department, Director of Continuing Education, and Director of Education. He was one of the developers of the original Progressive Learning Year system and was made responsible for its implementation. Beyond his many contributions to the CIA, Chef Masi was involved in several professional organizations. He was named Chef of the Year by the American Culinary Federation (ACF), was awarded the ACF Professionalism Award and Educator of the Year. In 2008 he was presented with the ACF’s first ever Joseph Amendola Award honoring master bakers and pastry chefs who have dedicated their careers to their profession and mentoring future baking and pastry professionals. Chef Masi was a man who enjoyed time with his family, making wine, cooking and enjoying family traditions such as making Easter pies, participating in Baccala Festival, and holiday celebrations. He and his wife, Robin, traveled extensively as an Official Ambassador of the CIA representing the CIA at numerous trade shows as well as recruiting new students in high schools. Chef Masi is greatly missed at the Culinary Cornucopia this year, but he will not be forgotten. The award named in his memory – The Chef Noble Masi People’s Choice Award – will be given annually at this event as our way of honoring the man who honored Living Resources by helping craft the Culinary Cornucopia into the event it is today.


< Program = Sunday, November 15, 2015

The Albany Marriott Albany, NY 6:00 pm

Reception and Grand Viewing 7:00 pm

Welcome and Remarks Heart of the Cornucopia Gift Presentation Introduction of Chefs 7:15 pm

Epicurean Feast* 8:45 pm

Culinary Cornucopia Awards Presentation Artforms Achievement Award â&#x20AC;&#x201C; Rob Corso 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.


< A Letter from Our CEO = Dear Friends: Welcome back! Tonight we are honored to celebrate the 25th 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 – 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 four decades we have provided exceptional care and services to those in our community who are unable to provide for themselves – 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 chefs and restaurants responsible for the magnificent cuisine; the competition judges certified by the American Culinary Federation; the Marriott and Capital Region BOCES for the use of their facilities; Benita Zahn, our Mistress of Ceremonies and LeGrande Serras, our auctioneer. Special thanks also to Hannaford Supermarkets who so generously took on the mantle of Presenting Sponsor again this year, to Prestige Vending, our Heart of the Cornucopia Sponsor, and to Dunkin’ Donuts who continues their support as the Signature Sponsor for the Culinary Cornucopia. On behalf of our Boards of Directors, the people and families we serve, and my staff, let me say how grateful we are to see you at this Silver Anniversary 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


< A Letter from Our Chairman = Dear Friends, Guests and Culinarians: Welcome to the 25th Annual Culinary Cornucopia! I have been associated with this event since its inception and I can once again promise you an exciting evening of a most dazzling array of gourmet dining. This year’s event features the extraordinary talents of creative, award-winning chefs from some of the finest and most popular restaurants in the Capital Region. One of the behind-the-scenes activities that accounts for the Cornucopia’s popularity among the competing chefs is the opportunity to demonstrate creativity and ever-improving skills for nationally and internationally renowned judges. This competition takes place during the day in the state-of-theart kitchens at the Capital Region BOCES Culinary Program in Colonie. The thoughtful, invaluable critiques of the judges, and the recognition awarded with 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. Let me not forget that it is in support of a dynamic and vital agency — Living Resources. I would like to thank the dedicated staff of Living Resources who are most responsible for organizing this lovely event: Producer Joan Meyer, Event Underwriting Bonnie Unser, Peter Koniuto, Marjorie Maniccia, Susan Lovelock, and our many community partners and volunteers. 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, and 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 – and thank you for supporting Living Resources. Bon Appétit!

Dale L. Miller, C.M.C., W.G.M.C., A.A.C. Chairman, Culinary Cornucopia


3 Ball BBQ Route 9W Coxsackie N.Y. @ Pegasus Restaurant 518-369-5521 www.3ballbbq.com

Chef Konstantine (Dino) Liapis

Salad Classic “Wedge” Salad Served with Crispy Pork Belly, Roasted Corn, and a Bleu Cheese Tomato Dressing

Entrée Hickory/Apple Pork Shoulder Served with a “Red Eye” Gravy, Red Beans and Rice with Collard and Mustard Greens

Dessert Pear/Smoked Gouda Crumble Served with Whipped “Beam Cream“

Dino was first introduced to the culinary world when his parents opened Pegasus Restaurant in the winter of 1982. Spending a majority of his adolescent years helping in the kitchen, he developed a fondness for the restaurant business. Dino attended Plattsburgh State and graduated with a degree in international finance. His appreciation for the restaurant and the culinary arts grew during this period in which he realized his true desire was to be back at the restaurant and working in a fast-paced kitchen. Dino became co-owner of Pegasus in 1994 and has been owneroperator with his mother, Maria, ever since. This restaurant is his focus, offering casual dining, a classic banquet facility, as well as an outdoor barn venue for weddings and cocktails. While Pegasus is home base, Dino has collaborated on other ventures. In 2004, Dino, his brother Thanassi and long-time friend Paul Rother created Blue Water Bistro in downtown Coxsackie. The influences of the Gulf Coast inspired the development of the menu and the renovations of a local historic building. In 2014, Dino collaborated again with Chef Paul to create 3Ball BBQ. What started as a roadside BBQ, has turned into a full summer of BBQ and catering adventures . Dino has participated in Cornucopia previously, earning a bronze medal.


The 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 24 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 chef. Chef Kutzscher earned his Bachelor’s 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 Butternut Squash Bisque With Smoked Bay Scallop, Cranberry Oil, and Crispy Sage

Entrée Prosciutto Wrapped Pork Tenderloin With Apple and Pear Hash, Braised Swiss Chard, and Butternut Squash and Boursin Mash

Dessert Warm Chocolate Covered Strawberry Rhubarb Muffin With French Vanilla Ice Cream, and Cinnamon Whipped Cream


Angelo’s 677 Prime The Flagship Restaurant of Mazzone Hospitality 677 Broadway Albany, New York 12207 (518) 42-PRIME (427-7463)

Certified Executive Chef Ken Kehn

Appetizer Roasted Beet Chop Salad Blackhorse Farms Red Beets, R&G Chevre, Candied Walnuts, Red Onion, Arugula, Crispy Buttermilk Onions, Sesame Champagne Vinaigrette

Entrée Braised Colorado Lamb Rosemary and Parmesan Polenta, Ginger and Honey Glazed Baby Carrots, Red Wine Braising Jus

Dessert Salted Chocolate Dulce de Leche Tart Shortdough Shell, Dulce de Leche, Chocolate Ganache, Fleur de Sel

Opening in April 2005, Angelo’s 677 Prime quickly became one of the areas premiere dining destinations for special occasions, business dinners and diners looking for an exceptional meal. After 10 successful years, 677 Prime underwent a massive 10-day renovation including everything from floors to ceilings, new chairs, paint and all new light fixtures. The menu as well received a bit of a face lift, with old favorites now mixed in with new and exciting dishes and some tried and true dishes getting a makeover. It is safe to say that 677 is not happy to rest on their laurels and is constantly looking for that edge that will set them apart for years to come. Executive Chef Ken Kehn has been working for Mazzone Hospitality for 12 years, since he worked at The Lodge in Saratoga for Chef Jaime Ortiz. He credits that summer job with expanding his love and understanding of what food could be. He was one of the original members of the 677 team upon his graduation from Paul Smith’s College with a degree in Culinary Arts and Service Management in 2005. Ken worked his way from line cook to executive sous chef to taking over as Executive Chef five years ago. Prior to joining Mazzone Hospitality, he worked in several restaurants from Naples, FL to Saratoga Springs. In 2011 he received the Certified Executive Chef designation from the American Culinary Federation. Ken has participated in several Culinary Cornucopias as both a competitor and an assistant. He won two gold medals and one silver, as well as two People’s Choice Awards and one Grand Award. He was also a participant in the inaugural Spring Culinary Classic at SCCC, taking home a gold medal. Eleven months ago he and his wife, Erin, welcomed their son, Dean Kenneth.


Capital Region BOCES Hospitality & Culinary Technology Program 1015 Watervliet Shaker Road Albany, New York 12205

Chef Paul Dolan, CEC, CCE Chef Paul Dolan graduated from The Culinary Institute of America in 1990. He studied Hotel Restaurant Management at Schenectady County Community College before receiving his NYS teaching certificate through SUNY Oswego. Paul Dolan is currently a chef instructor at the Capital Region Career and Technical School in Albany. Since 2000, Paul has had the distinct privilege of developing young and future culinarians, some who have become staple culinarians in our community and abroad. Paul has over 30 years in the Culinary Arts field. He began his career in Southern Vermont as Chef at the Four Chimneys. He has owned and operated The Southern Vermont Garden Café in Manchester and The Brasserie in Bennington. Locally, Paul worked at SARGOS at Saratoga National Golf Course, The Tavern at Sterrup Square, The Scrimshaw at The Desmond, and most recently at The Stateroom in Albany. Paul currently owns and operates Charcoal Dole, a food truck and catering company.

Appetizer Smoked Brisket Rueben Smoked Brisket topped with Gruyère Cheese, Spicy Russian Dressing, and Sauerkraut served Open-Faced on a Potato Pancake

Entrée Vermont Maple Glazed Chicken Thighs with Roasted Fall Vegetables

Dessert Pumpkin Filled Profiteroles with Cider Reduction and Toasted Pecans


Druthers Brewing Company 381 Broadway Saratoga Springs, New York 12866 (518) 306-5275 1053 Broadway Albany, New York 12204 (518) 650-7996

Sous Chef Peter Hahm

Appetizer Cornbread “Bruschetta” Herbed Goat Cheese, Cranberry and Fig Relish, Honey, Aged Balsamic Reduction

Entrée Tomato and Fennel Braised Chicken Thighs Red Pepper Sofrito, Cajun Dirty Rice

Dessert “7 Deadly Sins” Dessert Bar Graham Cracker Crumble, White Chocolate, Butterscotch, Toasted Coconut

Druthers Brewing Company, located in the City of Saratoga Springs, opened in August 2012, and a second location in Albany opened in 2014. With the exception of certain staples, their food and beer menus change seasonally. Their handcrafted 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. Chef Hahm was studying Marketing at the University at Buffalo, when he decided to pursue a life of cooking. After graduating, he attended the Culinary Institute of America (CIA), and graduated in 2013. Through his externship program he was fortunate to work alongside CMC Dale Miller, and future Culinary Cornucopia winner, Chef Michael Spain. Under Dale’s tutelage he learned about new techniques and global cuisines. The lengths Chef Miller would go to make his guests feel at home is something that has stuck with him to this day. After a year working for Chef Brady Duhame at 15 Church in downtown Saratoga Springs, he was given the opportunity to work alongside Chef Michael Spain once again, this time as his sous chef in the newly built Druthers in the Warehouse district of Albany. Druthers focuses on elevated comfort food—taking the familiar, and adding a modern approach. Druthers is a place where great food meets award winning beer, a winning pair every time.


The Epicurean Bistro and Wine Bar 579 Troy Schenectady Road Latham, New York 12110 (518) 786-8272

Chef Claire Pogue Life is a journey…Recently when she visited her mother in Montreal, she was asked to cook one of their favorite family dishes passed down through generations. As a chef it was easy for her to cook the elaborate recipe of “Tourtière du lac St-Jean” from memory as she had helped her mother and grandmother cook it year after year when she was a little girl. While she was cooking with her mother that day, she realized how much she missed teaching and coaching young chefs on cooking techniques, the chemistry of food, mis-en-place, as well as the outlet of creativity that comes with being a chef. As the founding partner and Chef-Owner, she has been in and out of the Epicurean kitchen for 11 years, 9 of which were right along with their French born executive chef, playing an instrumental role in the development of their monthly food and wine pairing events. It wasn’t just serendipity that led her to open the first Epicurean in a small plaza east of Troy and eventually move to the current location in Latham Farms - it was a deep rooted love for cooking that was awakened when she met Canada’s premier TV chef in the late 80’s – French born Pol Martin. Claire is a graduate of McGill University with a Business Degree in Marketing and International Business. She loves to marry the flavors that she discovered while traveling around the world with French cooking techniques so that she can surprise and delight her guests. With the departure of their French Executive Chef, she is looking forward to heading the Epicurean culinary journey again on a daily basis .

Appetizer Bettraves Rôties Roasted Golden Beets, Red Beet Vermicelli, Lime Vinaigrette & Rosemary Infused Sheep Milk Cheese (VEGETARIAN & GLUTEN FREE)

Entrée Rouget, Sauce Citronnée au Beurre Pan Seared Red Snapper, Red Potato Purée, Green Beans, Olive Oil Poached Diced Tomatoes & Citrus Butter Sauce (GLUTEN FREE)

Dessert Croquembouche French Petit Choux Pastry (VEGETARIAN)


The Hilton Garden Inn Troy & Rensselaer Banquet and Conference Facility by BBL Hospitality 235 Hoosick Street Troy, New York 12180 (518) 272-1700

Executive Chef Geri-Ann Mastromarino

Salad Artisan Mixed Greens With Roasted Butternut Squash, Toasted Pepitas, Blue Cheese, Candied Walnuts and Maple Vinaigrette

Entrée Pan Seared Scallop With Crispy Pancetta and Fennel Purée

Dessert Bacon S’mores

In 2008, BBL Hospitality had identified the Troy market as an up-and-coming growth opportunity for hotel development. With Rensselaer Polytechnic Institute expanding to attract worldwide researchers, consolidation and expansion of health care services, and development of the Hudson River Troy waterfront, Troy was ideal for a Hilton branded hotel. Opening in the summer of 2009, the hotel has become an amenity to the RPI campus; particularly the expanded meeting space of the Rensselaer Banquet Facility. Chef Geri-Ann Mastromarino’s love for cooking started early on at the age of 15. She graduated with honors with an Associate’s Degree in Culinary Arts and a Bachelor’s Degree in Business Administration from SUNY Cobleskill. Upon graduating, Chef Geri-Ann worked in numerous restaurants in New York City as well as the Glen Oaks Country Club, under the instruction of Chef Alex Lee. She then moved to Albany where she worked as an Event Chef for Classe Catering from 2004-2008. Soon after, she secured the position as Executive Chef of the Hilton Garden Inn at Albany Medical Center from 2008-2013. Chef Geri-Ann is the Executive Chef at the Rensselaer Banquet Facility at the Hilton Garden Inn, Troy. She has also been awarded as a Certified Food and Beverage Executive.


The Mallozzi Family MALLOZZI’S RESTAURANT 1930 Curry Road, Schenectady, NY | (518) 355-0340 JOHNNY’S RESTAURANT 433 State Street, Schenectady, NY | (518) 982-5657 TREVISO BY MALLOZZI’S 257 Washington Avenue Ext., Albany, NY | (518) 456-0292 VILLA ITALIA PASTICCERIA 256 Broadway, Schenectady, NY | (518) 355-1144

Executive Sous Chef Robert Ryan Born and raised in Guilderland, Rob has always had a passion for the restaurant business and cooking. Through high school, Rob took classes with the BOCES Culinary Program and then right out of high school started in the industry. Rob first joined the Mallozzi Family in 2008 as a line cook at the Brown Derby. He quickly moved through the ranks and let his culinary talents show through. Currently Chef Rob holds the position of Executive Sous Chef for the entire company. He oversees banquets at all of the facilities, assists on the line at Treviso, runs the kitchen for cater outs and assists on the line at Johnny’s from time to time. Over the years, Chef Rob has assisted Chef Ryan Huneau in many of his culinary achievements and now it’s his turn to take the reins. Chef Rob led the Mallozzi Culinary Team in the 2014 Chowderfest and took Most Original for his Sweet and Sour Eggplant Chowder. He was also nominated for Rising Star with the Albany Wine and Dine. Most recently Chef Rob won the People’s Choice Award at the Big Brothers and Big Sisters event.

Appetizer Butternut Squash Caponata With Goat Cheese Crema, Spicy Pistachios, Micro Arugala

Entrée Gnocchi With Duck Confit, Brandy Soaked Cherries, Crispy Rosemary Dusted Parsnips

Dessert Salted Caramel & Pumpkin Parfaits


Reel Seafood Company 195 Wolf Road Albany, New York 12205 (518) 458-2068

Executive Chef Alan Maki

Raw Bar Featuring

Blue Point Oysters Cherrystone Clams Jumbo Shrimp Cocktail

For over 30 years now, Reel Seafood has been rated the Capital Region’s #1 seafood restaurant. They have an array of seafood shipped daily to guarantee a fresh taste with every bite. Reel Seafood caters to those who don’t prefer fish by offering delectable steak and pasta dishes, as well as a gluten-free menu for those with gluten allergies. In the past year, there has been a full renovation of the restaurant after the ownership changed from long-time owner LeGrande Serras to his daughter Aliki Serras. Reel Seafood continues to remain the last seafood restaurant found on Wolf Road. Chef Alan Maki’s career started when he was taken under the wing of Latham’s Circle Diner’s head chef, Bill Hohenstein. Maki went on to work at Prime at Saratoga National in Saratoga Springs and then became Executive Sous Chef at Angelo’s 677 Prime in Albany. Now and then Alan visits Manhattan to explore for the next big thing in the food world. Alan competed in the 12th Annual Culinary Cornucopia, assisting his mentor Bill Hohenstein, as well as multiple Cuisine Magic Food competitions winning both gold and silver medals. This time Alan will be in charge, as he is the new Executive Chef for Reel Seafood.


Salty’s Pub and Bistro 215A Guideboard Road Clifton Park, New York 12065 (518) 371-1120 www.Saltyspub.com

Chef Ryan O’Shea Salty’s Pub and Bistro is owned by Executive Chef John Marzilli. They offer a wide selection of affordable seafood cuisine from “Fish and Chips” to “Stuffed Gulf Shrimp” as well as all of your favorite comfort foods. . Chef Ryan studied Economics at University at Albany, but his first love was the culinary field. He is a self-taught chef and has worked at Salty’s Pub and Bistro for the last 10 years under the guidance of Executive Chef John Marzilli.

Soup Louisiana Seafood Gumbo With Dirty Rice

Chef Ryan is a huge fan of the outdoors where he enjoys fishing, hiking and foraging. He also enjoys travel when given the opportunity.

Salad Duckling Galantine With Swiss Chard and Pomegranate

Entrée Salmon En Croûte With Spinach Florentine, Scallop Mousse, Black Rice and Leek Beurre Blanc

Dessert “Ashley’s Chocolate Concord” Baked Chocolate Meringue with Chocolate Mousse, Macerated Cherries with Fresh Whipped Cream


Saratoga Marriott Courtyard and Excelsior Springs Hall 11 Excelsior Avenue Saratoga Springs, New York 12866 (866) 460-7456

Chef Thomas Gulbrandsen

Appetizer Apple and Beet Salad With Charred Endive (VEGAN and GLUTEN FREE)

Entrée Hard Cider Braised Short Rib With Leek and Parsnip Puree (GLUTEN FREE)

Dessert Cinnamon Sugar Dusted Dough Petites With Warm Apple Butter and Mulled Cider Whip (VEGETARIAN)

With a stay at Courtyard by Marriott Saratoga Springs, you’ll be minutes from the Saratoga Farmers Market, and close to Congress Park and several other Saratoga attractions and shopping. Planning an event in Saratoga Springs? Your guests will delight in the gracious hospitality of Saratoga’s newest banquet and conference center, Excelsior Springs Hall. Chef Thomas Gulbrandsen graduated on the President’s 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 six months in London, England at the famous 30 St. Mary’s Axe Tower. In 2015 Chef Gulbrandsen was the Head to Head Chef Battle Champion for Big Brothers and Big Sisters as well as the 2014 People’s Choice winner. He was also featured chef in the Saratoga Feast of Fields and was the first place entrée winner at the 2015 Cuisine Magic. Chef Thomas has assisted in several Culinary Cornucopias, including winning a gold medal and in 2013 the coveted Grand Award.


Rob Corso

College Experience Progra am Graduate: From Intern to Emplo oyee The Coll lleg ege Expe perience Program (CEP)) at The College off Sai a nt Rose is an innovative twoo-year certificate pro ogr gram run u in collaboration with th Living Resources. The e CEP off offers young adults witth intellectual disabililit itie i s th he opportunity to pursu sue care ca r er-readiness and nd ind dependent-living skillss in a colllleg egiate setting. During g their second ye ear, alll CEP students particip pat a e in the intern nship program, where they ey learn spec ecific job skills, ex explor ore potential career paths and d prepare for co ompet etitive employment. For Rob Co Corso (Class of 2014), ), his lifelong passion n for cars led ed him to a paid d inter ernship at the body shop of Orange Motors in Alb ban a y. Rob pauses for a photo at his workplace, Orange Motors Body Shop in Albany.

“I’ve alwa ways loved cars,”” said Rob. “In my high school ol BOCES program m, I wo worked in the body sho hop and it was great…I was as hap ppy to do my internsh hip i at Oran ange Motors. I rea alllly like e it there.”

And dO Orange M Motors t liked lik d Rob. R b IIn fact, f th hey liked him so mu uch tha hat when his internshi hip ended, the hey worked with Rob’s job co coac a h, Bill Lynch, to hi hirre him m as a part-time empl ployee, detailing ca ars and keeping g the he sho hop clean. “We’re reallly gr g atef eful to Orange Motorrs Vice President, Carl Keegan fo f r opening the doors to Rob b,“ said d Lynch. (Former CEP stu tudents continue to receive ongoing career and residential al suppo ort services after gradua ati t on as part of the Living Resources Transitions program am.)) Spea eaki king ng of the qualities that make Rob b su such ch a goo od employee, Lynch said, “Rob ob has m tivation mo n and foc ocus us.. He He’ss a rea eall su succ ccess storry. y.”” He H went on to say that a num mber of CEP stud den ents ts have had similar success in tra ans nsit itio ioning from intern to employee e, and those who did not find empl ploy oyme ment nt at th thei eirr in inte tern rnship h sites came out of the experienc ce wi w th marketable job skills and increased confidence. “I take pride in my job cleaning the cars, and I’m very grateful to o ha have a good job,” Rob said, adding that a lot of people his age don’t have jobs at all. Re efle flect c ing on his success, Rob had d th this to say: “The most important things are to make sure th that at you always show up on time, and nd thatt you have a great attitude.” yo

Congratulations Rob Corso, winner of the 2015 Artforms Achievement Award!

To learn more about the College Experience Program and student internships, please visit www.TheCollegeExperience.org


< Sponsors = PRE S ENTING S PO NS O R

SI G N AT URE SPON SO R

HEART O F THE CO RNUCO P I A

CO RPO R ATE S PO NS O RS

E V ENT S PO NS O RS


< Living Resources Family Patrons = FOR T HE 25T H ANNUAL CULINARY CO RNUCO PIA “We are proud to be Family Patrons of the 25th Anniversary 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.”

Paul J. & Susan M. Andrews

The Henault Family

Gerry Rozell

John & Cindy Barkowski

Concetta Hinkel

Connie Rue

The Bellenoit Family

Fred & Marialyce Hiss

Sheila Y. Samms

John & Laurel Berbach

Madeline Homeyer

Carolyn & James Schimanski

Vladia C. Boniewski

Gloria & Oscar R. Iverson

Susan Sheppeck & Family

Eileen & Julie Bucci

Debbie Johnson on behalf of Shirley Riccardo

Fred and Sylvia Sievers The Family of Richard Siver

Ellen & Bill Chapman Sally & Darlana Kipper

Mark & Nancy Splonskowski

Michelle & Larry Cohen Mr. & Mrs. James Lafave

Dorothy S. Stevens

Heidi Coluzza Patricia T. Levine

Mr. & Mrs. Brian Stewart

Jean Corlew The Marrazzo-Kirwin Family

Margaret A. Tucker

Patrick & Kathy Curran The Mason/Lombardo Family

In Loving Memory of Tom Unser

Loretta E. Darcy Kristin McVeigh & David Parente

Paul & Kimberly Valente

Edward Decker’s Family Andrew Menditto & Family

Terry & Bill Van Evera

Roland, Christa & Mark Eberhard The Family of Kevin Mooney

Harm & Marietta Velvis

Jessica Ellett & Family Parents of Brian Nitsky

The Wainwright Family

Dr. & Mrs. Roy Fruiterman Abe & Nancy Palma Arnold Galbraith in memory of Terry Galbraith

Mr. & Mrs. Thomas Windish Dr. & Mrs. Michael Perrotti Mr. and Mrs. John Wukitsch

Betty Gallagher

Dr. Peter Purcell

Mike & Debbie Gilligan

Mr. & Mrs. Charles Rasmussen

Debbie & Arthur Goldstein

The Riccardi Family

Mary Christine Yamin & Dr. Jon Canin, PhD

Allen & Rosanne Hargrave

Ken & Susi Ritzenberg

David Young & Family

The Heineman Family

Debbie & Kevin Rose

Louis Zalar

Anne Yamin


< About the Photographer = Randall Perry Photography Trained at both the Art Institute of Fort Lauderdale and Randolph Technical Institute, Randall is widely known as a leader in his field offering high quality award winning photography. A specialist in Architectural Photography, Randall’s work has appeared internationally, nationally and regionally on design-related subjects in countless consumer and trade publications, as well as numerous books on design.

NY (518) 421-6834 FL (239) 261-0002 MA (518) 421-6834 www.randallperry.com

He has worked closely with Living Resources and the Culinary Cornucopia since its inception, and photographed the 10 year anniversary Cornucopia of Flavours cookbook and the 15 year anniversary Culinary Cornucopia Calendar. He works closely with the restaurant, culinary and hospitality industry and also worked with our local chefs from The United States Culinary Team in London and Birmingham England. He has captured the grandeur of locales like the resorts of Sequoia and Yosemite National Park as well as private homes, hotels and commercial properties all along the east coast. With offices in New York’s Capital Region, Cape Cod Massachusetts and Naples, Florida, Randall is never too busy to offer his time for Living Resources and the Culinary Cornucopia.

< The Teas = Divinitea

1708 Union Street Schenectady, NY 12309 Phone (518) 347-0689 www.divinitea.com

Owner/Tea Blender Linda Smith

Tea Master Linda Smith understands the concept of brewing a beautiful cup of tea. She has been custom blending teas from around the world for over 25 years and began directing her skills toward manufacturing and wholesaling 18 years ago. A retired Chef, Linda has been farming organically for years and specializes in Organic and Bio-dynamic teas. This is Divinitea’s 18th year at the Culinary Cornucopia. One sip and you’ll see why these teas are called Divinitea! For lovers of the tea leaf, these teas are a real treat!

< The Coffees = Professor Java’s Coffee Sanctuary

217 Wolf Road Albany, NY 12205 Phone (518) 435-0843 www.professorjavas.com info@professorjavas.com

Proprietor & 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.


< Culinary Cornucopia Planning Committee = Dale L. Miller, C.M.C., W.G.M.C., A.A.C., Chair Jill Braverman-Panza, M.D. Peter Koniuto Susan Lovelock Marjorie Maniccia

Joan Meyer Sandra Nardoci Randall Perry Michael Quaranta

Jennifer Rexius Drue Sanders Stephen Schifley Bonnie Unser

< Culinary Cornucopia Auction Committee = Kathy Curran Evelyn DelBrocco Maureen Luci

Susan Lovelock Colleen Macaulay Elizabeth Macaulay

Marjorie Maniccia Karla Schallehn Michelle Viola-Straight

L I VI N G RE S O URCES CO RPO R ATIO N

< Board of Directors = Bonita Sanchez, President Dr. Philip Fusco, Vice President Gary Foster, Treasurer Robert Wakeman, Secretary James Adams Patrick Curran

John S. Delaney Dr. Susan Deluke Sara Erickson Christopher Greagan Neil L. Levine Dr. Eileen A. Lucey

James McGlynn Shirley Readdean Gayla Riccardi Rosemary Taylor Kevin Tully Paul C. Valente

L I VI N G RES O URCES F O UNDATIO N

< Board of Directors = Maggie Kirwin, Ed.D., President Alta Schallehn, Vice President Daniel Round, Treasurer Peter J. Cornell, Secretary Vladia C. Boniewski Steven Bouchey Jill Braverman-Panza, M.D.

A.J. Dandrea Darren Donohue Angelo Dounoucos Claire Dounoucos Richard A. Fuerst, Esq. Robert W. Lazar Stephen J. Obermayer

Robert H. Ormerod Michael A. Quaranta Donald D. Reisinger, II Dorothy S. Stevens April Volk Robert Wakeman Christopher D. Ward

< Honorary Board = Bishop Emeritus Howard J. Hubbard Honorable Gerald D. Jennings

Honorable Karen B. Johnson Dale L. Miller, C.M.C. Sandra V. Nardoci Fredrick W. Erlich Chief Executive Officer Visit us at www.LivingResources.org

John J. Puig Drue L. Sanders Rabbi Scott Shpeen


Hoffman & Miller Heating Service 1736 Chrisler Ave Schenectady, NY 12303 518 346 0337 H & M Oil Co. Inc. HMOil@nycap.rr.com Heating Oil Delivery Service Policies We Service all types of heating and cooling systems. We install Carrier Heating and Cooling

Salutes the Chefs of the 2015 Culinary Cornucopia and supports Living Resourcesâ&#x20AC;&#x2122; programs and services

CONGRATULATIONS Congratulations on ON 25 YEARS 25 years of OF THE the Cornucopia!! CULINARY CORNUCOPIA!


Being good neighbors.

How does a localized area become a genuine community? It takes good people doing great things. Not just for themselves but also for their neighbors. It’s mentoring those who need guidance. It’s opening new businesses with quality products at fair prices. It’s teachers who care. It’s art that enriches the mind; theater that thrills the soul. It’s playing together, working together, and watching our kids grow up together. And as we perform these daily rituals, strangers become friends. Where anything, with a little help from them, seems possible. Visit us at firstniagara.com.

BA N K / B O RR OW / IN V EST / PR OTEC T


JANNEY MONTGOMERY SCOTT

proudly supports the

Culinary Cornucopia 25th Anniversary! A long standing, prestigious dining event that has been sold out since its inception and plays host to some of the areas most renowned chefs.

PAUL J. MURRAY, CFP® Executive Vice President/Investments Janney Montgomery Scott LLC 8 Southwoods Blvd., Ste 303 | Albany NY 12211 518.426.6249 | pmurray@janney.com

www.janney.com • Member NYSE, FINRA, SIPC


SEFCUâ&#x20AC;&#x2122;s Purpose: To help our members achieve their goals and to make our communities better places through ďŹ nancial support and volunteerism.

Thatâ&#x20AC;&#x2122;s Banking with a Purpose. Not a member yet? Joining is easy...almost anyone can. Click, call, or stop by today!

  sWWWSEFCUCOM Federally insured by NCUA


CDPHP® salutes Living Resources. We appreciate and value the positive impact you have on our community. www.cdphp.com

Capital District Physicians’ Health Plan, Inc. Capital District Physicians’ Healthcare Network, Inc. CDPHP Universal Benefits,® Inc.


When it comes to the legal aspects of community development, we know exactly which doors to open.

Historic Tax Credits

New Markets Tax Credits

Low Income Housing Tax Credits

WWW.CHWATTYS.COM Š 2015 Cannon Heyman & Weiss, LLP Attorney Advertising.

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With more than 80 buildings and houses in the heart of Albany, The College of Saint Rose is not metaphorically or literally surrounded by walls or gates. Rather our campus is part of the fabric of the City and our students and faculty are the threads of revitalization. Our hundreds of outreach programs in all the fields of education, in the arts and sciences, and entrepreneurship

A DISTINGUISHED COLLEGE INTERWOVEN WITH A REMARKABLE CITY

change lives everyday.

Why? Our city is not just an address; it is a place that presents The College of Saint Rose with a distinct educational advantage for our students and our faculty, who are dedicated to cultivating intellectual, dynamic leadership, an appreciation for diversity and active citizenship.

The College of Saint Rose is proud to host the College Experience Program in partnership with Living Resources.

WWW.STROSE.EDU


Pictured Sharp Copier and Aquas Board

Over 40 years of Sales & Service in the Capital Region! SBE locally owned and operated. Copiers • Mailing Solutions • Digital Signage www.metrobusma.com

25 Kraft Ave, Albany, NY 12205

Proud Sponsor of the 25th Annual Cornucopia 5%&&DSLWDO0DUNHWVLVSURXGWR VXSSRUWWKH/LYLQJ5HVRXUFHVWK $QQXDO&RUQXFRSLDDQGFRPPHQGV WKHLUGHGLFDWLRQWRLPSURYLQJWKH TXDOLW\RIOLIHLQWKHFRPPXQLWLHV LQZKLFKZHOLYHDQGZRUN

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RESERVE YOUR HOLIDAY PARTY TODAY!

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WITH PURCHASE OF 2 LUNCH ENTRÉES 195 Wolf Road MON.–FRI. Albany • 458-2068 ONLY

Cannot be combined with any other offer. Holidays excluded. Expires 1/31/2016.

DINNER SPECIAL

10

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WITH PURCHASE OF 2 DINNER ENTRÉES 195 Wolf Road

Albany • 458-2068

Cannot be combined with any other offer. Holidays excluded. Expires 1/31/2016.


full service commercial printing You’ve known us for a long time. We’re the ones you go to when your project needs to be “top shelf.” Since 1985, you’ve trusted us to deliver exceptional offset printing. We’re constantly upgrading, evolving – with new methods and advanced technology to keep our pricing competitive and our work the highest quality it can be. We are currently expanding our business to continue to meet the needs of our customers. Give us a call today to find out how we can help you with all your printing needs, large or small!

518-393-1361 www.benchemark.net


I N T R O D U C I N G

. . T H E

CAPITAL REGION

COLLECTION

This special Capital Region Collection — a limited edition collection of custom jewelry that draws its inspiration from the Capital Region’s rich architectural heritage — Details from Albany, Troy, Schenectady and Saratoga. Each handcrafted piece is an original design that recreates a unique architectural detail in gold and precious gemstones.

JOIN US ON

1675 Western Ave | Albany, NY 12203 | 518.464.9636 www.druesanders.com


New York State Developmental Disabilities Planning Council Rose Marie Toscano Chairperson

Ansley Bacon, Ph.D. Vice-Chairperson

Sheila M. Carey Executive Director 99 Washington Avenue - 12th Floor - Suite 1230 Albany, NY 12210 (518) 486-7505




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CAP COM Cares Foundation volunteers deliver Thanksgiving meals to the City of Cohoes for distribution to families in need.

TOGETHER, WE ARE THE HEARTBEAT OF A BETTER COMMUNITY. CAP COM and its CAP COM Cares Foundation are proud to partner with Living Resources throughout the year and support the organizationâ&#x20AC;&#x2122;s 25th Annual Culinary Cornucopia. Find out how we can make a difference in your life! t'SFF$IFDLJOH t$PNQFUJUJWF.PSUHBHFBOE"VUP-PBOSBUFT t0SHBOJ[BUJPOBM#VTJOFTT"DDPVOUTGPSOPOQSPmUT t'SFFXPSLTIPQTBOEmOBODJBMFEVDBUJPO For more information, contact Amanda Goyer BHPZFS!DBQDPNGDVPSH  FYU Federally insured by the NCUA. Mortgage products are offered by our Mortgage Team, Homeowners Advantage (HOA), which is a subsidiary of CAP COM FCU. HOA is a Licensed Mortgage Banker - NYS Dept. of Financial Services. HOA NMLS IdentiďŹ er: 290363. Principal Address: 4 Winners Circle, Albany NY 12205. CAP COM FCU NMLS IdentiďŹ er: 401261.


rating our 100th Year! Celeb

F

elthousen’s Florist and Greenhouse

Time Warner Cable Proudly Salutes Living Resources’ Culinary Cornucopia.

Daily Delivery to the Capital District Corporate Events & Parties Weddings and Mitzvahs Classic Sympathy Designs Birthdays & Anniversary Gifts

A 4th generation family business Beautiful flowers and Lush plants 100% guarantee of satisfaction Teleflora Nationwide Service Serving your community since 1913

3 locations to visit Schenectady Cohoes Troy

518-374-4414

felthousensflorist.com

20 Century Hill Drive Latham, NY 12110 (518) 242-8923 Edmond G. Massa, Account Executive edmond.massa@twcable.com


Wearedelighted tosupport LivingResources andthe 2015Culinary Cornucopia!


CARTER CONBOY Attorneys & Counselors at Law

Our attorneys understand what makes your business different. We COUNSEL, ADVOCATE AND LITIGATE on behalf of not-for-profit and tax-exempt organizations. FORMATION MATTERS | OPERATIONAL MATTERS COUNSELING & RISK MITIGATION LABOR & EMPLOYMENT LITIGATION | MEDIATION

20 Corporate Woods Boulevard, Albany | 518.465.3484 480 Broadway, Suite 205, Saratoga Springs | 518.587.8112 www.carterconboy.com

Sales • Service Design Build • Installation

Commercial • Industrial Air Conditioning • Heating Building Automation • Process Cooling Maintenance Contracts

518.465.8878 • www.ehchvac.com


Š 2009 Saratoga Spring Water Co.

www.sswc.com

America's Finest Spring Water Bottled in the U.S.A. since 1872 An exceptional way to complement your fine dining experience.


Proud Supporter Morgan Stanley is proud to support Living Resources. The Rollins Group at Morgan Stanley Financial Advisor 1448 Balltown Road Niskayuna, NY 12309

Connecting Needs with Practical Solutions

518-386-2900 www.morganstanleyfa.com/therollinsgroup

From comprehensive pharmacy services to easy-to-use technology and unique packaging options, Omnicare delivers innovative solutions for IDD that encompass your needs in ways that best suit you. Omnicare of Ballston Spa 800-345-5665

© 2014 Morgan Stanley Smith Barney LLC. Member SIPC. SUP021 CRC 978742 08/14 CS 7903060 08/14

888-545-OMNI results@omnicare.com omnicare.com ©2015 Omnicare

H E R E ’ S W H AT C O U N T S

S U P P O R T I N G T H E C O M M U N I T Y. Belonging to a strong community counts to you and that counts to us. That’s why we support organizations that build our community’s future each and every day. Member FDIC


We Are Proud To Support Living Resources

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Accounting Â&#x2021; Auditing Â&#x2021; Tax Â&#x2021;Forensic & Valuation Services Â&#x2021; Pension Plan Administration 7 Washington Square, Albany, NY 12205 Ph: (518) 456-6663 | www.tbccpa.com

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HSBC is proud toSupport Living Resources

With HSBC’s on the ground network of bank specialists in over 60 countries and territories, we have been supporting the community through our local business connections for over 140 years. Find out how HSBC’s global presence can support your business at us.hsbc.com/business

United States persons (including entities) are subject to U.S. taxation on their worldwide income and may be subject to tax and other filing obligations with respect to their U.S. and non U.S. accounts. US persons and entities should consult a tax advisor for more information. HSBC Bank USA, N.A. Member FDIC, Equal Credit Opportunity Lender. ©2012 HSBC Bank USA, N.A

04270 204876


Proud to Support Living Resources & the 25th Annual Culinary Cornucopia VNA Homecare Options is a managed long term care (MLTC) Medicaid plan for those who are eligible for nursing home care, are chronically ill or disabled, and need medical and/or non-medical home and community-based care to remain safely at home. Our services include: • • • • • • • • • • • •

Adult Day Health Care Audiology Care Transitions Dental Durable Medical Equipment Home Health Aides Home Safety Modifications Housekeeping Meals Medication Management Nursing Nursing Home

• Nutrition • Occupational & Physical Therapy • Personal Care • Personal Emergency Response System (PERS) • Podiatry • Social Work • Speech Language Pathology • Transportation • Vision • Wound Care

if you need long term care, now you have options. 1.888.477.HOME (4663) www.vnahomecareoptions.org


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