HANNAFORD SUPERMARKETS WITH
ADDITIONAL SUPPORT FROM NORTHEASTERN FINE JEWELRY AND
DUNKIN DONUTS PRESENTS
THE LIVING RESOURCES 21ST ANNUAL
A TASTE OF UPSTATE NEW YORK
SALON BY MAZZONE HOSPITALITY
PHOTO BY DONNA MARTIN, VILLAGE PHOTO, LLC
SUNDAY, OCTOBER 30, 2011
The capital region’s leading, independent, family-owned jewelry store, featuring: Hearts on Fire
Custom Designs and more
From Modest to Magnificent nefj.com 1575 Western Avenue Albany, New York
1607 Union Street Schenectady, New York
4620 Main Street Manchester, Vermont
Honorary Committee as of 10/14/11
Mary Ann D. Allen, Wildwood Programs Carol & Leon Aronowitz, II Assemblyman Ron Canestrari Michael Castellana Coleen Cioffi Mr. & Mrs. John Delaney Mr. & Mrs. Fredrick W. Erlich Dr. & Mrs. Roy Fruiterman Richard A. Fuerst, Esq., Higgins, Roberts, Beyerl & Coan, P.C. Ms. Sally Gage & Mr. Michael Cappiello Joyce Gaige Elizabeth J. Gallagher Neil & Jane Golub Patricia R. Gorman William M. Harris & Holly Katz Mr. & Mrs. E. Stewart Jones, Jr. Brian Kavanaugh Jim Kavanaugh Bryan Kelley Maggie Kirwin Sue & Gary Lanahan Lauri Lee Patricia & Ted Levine Carol Litride Mr. & Mrs. Edmond Massa Mr. & Mrs. William McVeigh Sandra & Joseph Nardoci Deborah Newkirk
Kevin & Sari Oâ€™Connor Anthony Panza & Dr. Jill Braverman-Panza David Parente & Kristin McVeigh Randall & Barbara Perry Mr. & Mrs. Michael A. Quaranta Jim & Gayla Riccardi Rick Riccio, St. Anne Institute Ken & Susi Ritzenberg Dan Round & Jeanne Maloy Drue Sanders & David Ehmann Alta Schallehn Ken & Marggie Skinner Dr. Hyman Stadlen Catherine Stevens, Albany Marriott Dorothy S. Stevens Harry E. Stevens, III Paula Stopera, CAP COM Federal Credit Union Hank & Wendy Terk, Old Brick Furniture Co. Joanne & Bill Toomey, Jr. Mr. & Mrs. C. E. Tryon Mr. & Mrs. Mathew B. Tully Carolyn & Mario Vaccaro Mary Vail Trish Williams
Signature and Corporate Sponsors
Program Sunday, October 30, 2011 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
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 21st 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 Northeastern Fine Jewelry and Dunkin Donuts who have continued their support of taking on the role 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 21st 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 egards,r redrick W. rlich E F hief xecutive E fficerO C
Dear Friends, Guests and Culinarians: Welcome to the 21st 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, Steve Ennis, Susan Lovelock and their assistants from many different agency departments during preparations for the Culinary Cornucopia as well as the day of the event. Kudos to Catherine Stevens, 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 . iller, L M.M.C.,W.G.M.C., C A.A.C. Chairman, ulinary C ornucopia C
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 CUPCAKES… Coccadotts Cake Shop 1179 Central Avenue, Albany NY 12205 Phone (518) 438-4937 www.coccadotts.com Cupcakes are taking the world by storm, from Soho to Rodeo everyone loves cupcakes! No one is better or tastier than the Coccadotts Cake Shop. With a staff that has over 30 years of combined bakery experience, Coccadotts will turn your event into a main attraction. Taste and freshness are the two most important things at Coccadotts. They will also design the perfect cake for your special occasion. Their wide variety of cakes, cookies, pastries and extravagant cupcakes are just a few selections that will get your senses going. If you are looking to stop in for a quick bite, they carry an ever changing variety of individual treats, or on your way by, grab a box to bring to work so you can be the office hero for the day.
THE FONDUE... The Melting Pot Crossgates Mall, Albany, New York 12203 (518) 862-1292 The Melting Pot offers a truly unique dining experience created by the art of fondue. Whether you’re celebrating a birthday, anniversary, a long overdue date night, or celebrating with a group, The Melting Pot Restaurant is perfect for any occasion. Tailor your visit with a four-course dining experience including cheese fondue, salad, entree and dessert. Or, stop by for fondue cheese paired with that perfect glass of wine from their extensive selection. That's not to say they haven't had more than a few stop by to satisfy that chocolate craving after a movie. Make reservations today and see what people are talking about.
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 22 years and began directing her skills toward manufacturing and wholesaling 14 years ago. A retired Chef, Linda has been farming organically for years and specializes in Organic and Biodynamic teas. This is Divinitea’s 14th year at the Culinary Cornucopia. One sip and you’ll see why these teas are called Divinitea!
THE COFFEES… Professor Java’s Coffee Sanctuary 217 Wolf Road Albany, NY 12205 Phone (518) 435-0843 · Fax (518) 435-1917 www.professorjavas.com · email@example.com 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 till 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.
THE BREADS… La Brea Bakery labreabakery.com Inspired by Pastry Chef Nancy Silverton, La Brea Bakery opened its doors in Los Angeles in 1989. In 1998, La Brea Bakery opened a baking facility in Van Nuys, California to support the decision to take the breads nationwide. In 2001, La Brea Bakery breads expanded to Ireland, the UK, France, Canada and 48 states in the U.S. in both retail stores and foodservice. Today, La Brea Bakery continues to be revered in the culinary community – presenting, sponsoring and starring at major annual events.
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 20 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 Smithâ€™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 of Schuyler Meadows Country Club.
Salad Roasted Beet, Pecan and Bacon Salad with Blue Cheese EntrĂŠe Hickory Smoked Barbecue Baby Back Ribs Jalapeno Cheddar Hush Puppies Root Vegetable Succotash Dessert Pecan Brownie Sundae with Caramel Ice Cream
Angelo’s 677 Prime 677 Broadway Albany, New York 12207 (518) 42-PRIME (427-7463)
Executive Chef Ken Kehn
Angelo’s 677 Prime is an upscale steakhouse located on Broadway and Clinton Avenue in the hub of downtown Albany’s theater district. The entrance of the restaurant welcomes you with a beautiful cherry wine cabinet and gorgeous tile flooring which progresses through the bar area. Hardwood floors, plush leather chairs and cherry walls draw you into the stylish dining room where you will enjoy a menu filled with fabulous steaks, the freshest seafood and luscious desserts. The second floor features two private event gathering rooms including a technologically state-of-the-art boardroom. A student of Paul Smith’s College, Chef Ken Kehn worked at the Hotel Saranac in Saranac Lake and Pelican Bay Resort in Florida. He joined Mazzone Management and worked at The Lodge in Saratoga and then on to Angelo’s 677 Prime where he was named Executive Chef. Ken’s cuisine has been described as Comfort Nuevo, putting new and eclectic spins on old favorites. Ken and his team won the Gold Medal in the 2007 Cornucopia and a Silver Medal in the 2009 Culinary Spring Classic at Schenectady County Community College. He also won a Silver Medal at the 2009 Cornucopia.
Appetizer “Snails on a Log” Roasted Beef Marrow Bones, Escargots, Persillade Butter Salad Balsamic Roasted Tomato and Fresh Mozzarella Salad Basil Pesto, Extra Virgin Olive Oil, Fleur de Sel Entrée Braised Lamb Shoulder Creamy Grits, Honey Roasted Turnips, Lamb Reduction Dessert Mini Apple Cider Cupcakes Cream Cheese Frosting, Sea Salt Caramel
Blue Spice Modern Gourmet Thai Restaurant 1614 Central Avenue Albany NY 12205 (518) 608-6843
155 Delaware Avenue Delmar NY 12054 (518) 813-4889
19 Clifton Country Road Clifton Park, NY 12065 (518) 557-2116
Chef Teddy Somboon
A native of Thailand, Chef Somboon’s passion for cooking led him to become a chef in 1995. He has worked at restaurants specializing both in western and Thai cuisine and was the owner of several restaurants in Vermont. After moving to the Albany area in 2007, Chef Somboon and his wife, Judy, opened Blue Spice on Central Avenue in Colonie. The restaurant’s emphasis on fresh and authentic Thai ingredients with gourmet accents soon garnered praise from restaurant critics and the general public alike, and early in 2010, the Colonie location moved into a larger and more elegant space and led to the opening of two other Blue Spice locations in Delmar and Clifton Park. Chef Somboon earned a Silver Medal at last year’s Cornucopia.
Appetizer Lemongrass Shrimp Cocktails Entrée Grilled Pork with Sticky Rice and Cilantro Chili Sauce Dessert Honey Crisp Banana
Capital Region BOCES Hospitality & Culinary Technology Program 1015 Watervliet Shaker Road Albany, New York 12205
Chef Paul Rother, CEC, CCE, ACE
By the age of seven, Chef Rother was cooking with his family on a step stool in the family kitchen. A graduate of SUNY Cobleskill’s culinary program, Paul has worked for many restaurants, ski resorts, country clubs as well as Olivia’s BBQ. Chef Rother has been an active member of the Capital Region American Culinary Federation for twenty years. He was named “Chef of the Year 2000” and “Educator of the Year” in 2009. Additional ACF awards include Gold Medal in the 2007 Cuisine Magic and Gold Medal for pastry in 2009. Chef Rother is also an Approved Certification Evaluator. Currently Chef Rother is a chef/instructor for Capital Region BOCES as well as an adjunct instructor at Schenectady County Community College. Chef Rother has been part of the Northeast Regional Food Bank annual dinner for more than a decade.
Appetizer Korean BBQ Pork and Cabbage Salad Oriental Green Salad served with a Toasted Cashew/Soy Vinaigrette, Grilled Scallions and Roasted Cashews Entrée Sesame Crusted Scrod Served with a Sweet and Sour Vegetable Medley Dessert Pear and Almond Crisp Served with Ginger Whipped Cream
The Illium Café 9 Broadway Troy, New York 12180 (518) 273-7700
Chef Marla Ortega, CEC
Marla Ortega was born and raised in Rensselaer, New York. Her first memories of food revolved around her family kitchen and the home cooking of her mother and grandmother. With this her driving passion, Ortega began her culinary journey by studying at the most prestigious Le Cordon Bleu culinary school. Her first professional work was at Michael’s Kitchen, a restaurant in Fort Lauderdale, Florida where she worked under the direction of Celebrity Chef Michael Blum as Executive Pastry Chef. In early 2006, Ortega relocated to the Capital District where she worked as Garde Manager Chef at the Mouzon House in Saratoga Springs. In September of 2007, Ortega joined the opening team of Envy Lounge in downtown Albany as Executive Sous Chef and was quickly promoted to Executive Chef. In the fall of 2008, Ortega accepted a position as Executive Chef at Pinehaven Country Club where she was able to broaden her talent and demonstrate her unique menu options to a wider audience. While at Pinehaven Country Club she planned and executed various high profile functions such as the Cornucopia competition and a Chaine des Rotisseurs dinner. Chef Ortega has competed in five American Culinary Federation sanctioned culinary events and taken home four Bronze Medals and one Silver for her plates. She has also been honored as one of the “40 under 40” by the local Business Review. Ortega also took and completed her Certified Executive Chef practical exam. In September 2010, Ortega partnered with her family to open the Illium Café in downtown Troy, New York. The Café has had overwhelming success in the first year of business and has received stellar reviews on the food offered.
Appetizer Seared Peppered Tuna, Daikon Radish, and Cucumber Coulis Entrée Roasted Lamb Breast Roulade Charred Fennel, Sweet Potato Succotash, Black Trumpet Marmalade, Parmesan Frico Dessert Roquefort Mousse-Port Wine Gelee, Root Beer Caramelized Onion and Pear Chutney Glazed Donut Bread Pudding, Vanilla Infused Crème Anglaise, Espresso Ganache
Pasta Pane Rustic Italian Bistro 18 Park Avenue Clifton Park, NY 12065 (518) 371-5762 Chianti Il Ristorante 18 Division Street Saratoga Springs, NY 12866 (518) 580-0025
Forno Bistro 541 Broadway Saratoga Springs, NY 12866 (518) 581-2401
Chef James Frese After incredible success with their Saratoga Springs restaurants Forno Bistro and Chianti Il Ristorante, David and Roslyn Zecchini ventured into 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. Their vision for the design of Pasta Pane started with a small stone. The stone was beautiful, raw and rustic. From this stone, he developed a concept for Pasta Pane that boasts beauty, simplicity, warmth and tradition. David and Roslyn designed brilliant light fixtures, impressive wall décor and intriguing detail that gives Pasta Pane an atmosphere all its own. 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, Provence, and Sodexho Corporate Services. 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. Chef Frese is assisted by Sous Chef Ryan McCormick.
Appetizer Arancini di Pomodoro e Riso Tomato & Mozzarella Fried Rice Balls Soup Zuppa di Zucche Pumpkin Bisque with Toasted Pumpkin Seeds Entrée Fettina di Spalla Ripiena Beef Braciole stuffed with Egg, Greens, Olives, Sun-dried Tomato, in a light Tomato Sauce Dessert Olive Oil Citrus Cake
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 27 years rated as the Capital Region’s Number 1 seafood restaurant. Owner LeGrande Serras declares his restaurant, which was launched 27 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. Reel Seafood restaurant earned a Gold Medal at last year’s Cornucopia. 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.
Appetizer Shrimp and Scallop Ceviche Entrée Sweet Potato Pork with Apple Demi-Glace Citrus Crusted Salmon Dessert White Chocolate Cups with Chocolate Brandy Mousse
Sperry’s Restaurant 30 ½ Caroline Street Saratoga Springs, New York 12866 (518) 584-9618 Executive Sous Chef Eric Anton Tisaj, Jr.
A Saratoga tradition since 1932, Sperry’s is long known for its ability to attract locals, tourists, horse industry professionals and celebrities alike, with its fine food and convivial atmosphere. New owners Christel and Colin MacLean are committed to bringing back the glory days of the restaurant. With their extensive classical refurbishment of the entire restaurant and menu, Sperry’s offers the perfect ambiance for any occasion. In addition to their hands-on management style, the MacLean’s felt that excellent food would be the key to bringing Sperry’s back. The addition of Award-winning Certified Master Chef Dale Miller completes the re-launch of this landmark restaurant. Come experience Sperry’s classic refurbishment and wonderful new menu featuring Sperry’s favorites and signature dishes by Chef Miller. Chef Eric Tisaj is a 2007 graduate of the Culinary Institute of America. He discovered his passion for cooking early on after working for Chef Dale Miller at Jack’s Oyster House. Chef Eric joined Chef Miller in the opening of his Albany restaurant, Dale Miller, The Art of Dining and then on to Sperry’s Restaurant where he holds the position of Executive Sous Chef. Chef Eric loves the atmosphere that a kitchen has to offer where he enjoys creating special dishes for the guests. Chef Eric won a Gold Medal as well as the prestigious People’s Choice Award at last year’s Cornucopia.
Caramelized Onion, Apple, Bacon & Cheddar Roulade Soup Pumpkin and Lobster Bisque, Thai Essence Entrée Pan Roasted Breast of Maple Leaf Farms Duck, Cranberry Molasses Bourbon Glaze Roasted Vegetable Succotash Dessert Warm Peach Crisp Jubilee, Vanilla Bean Ice Cream, Amaretto Infused Cherries
The State Room 142 State Street Albany, New York 12207 (518) 432-7773 Chef Paul Dolan, CEC, CCE
The State Room is downtown Albany’s most elegant banquet and wedding facility. Located in the former DeWitt Clinton Hotel Ballroom (circa 1929), they provide a unique and creative space for your banquet or wedding reception. They offer full on-site catering services with an extensive food and beverage menu. Their experienced staff looks forward to working with you to customize a menu for your banquet or wedding reception. They have created comprehensive yet flexible banquet and wedding packages to meet your every need. Chef Dolan received his Culinary Arts degree from the Culinary Institute of America in 1990 and studied Hotel Restaurant Management at Schenectady County Community College before receiving his NYS teaching certificate from SUNY Oswego. Paul started his culinary career in the early 1980’s working for Tom Nicchi at the Deli Works and Comedy Works. He has since worked in Southern Vermont as Chef of the Four Chimneys and owned and operated The Southern Vermont Garden Café in Manchester. Locally, Paul has worked at Saratoga National Golf Course, The Tavern at Sterrup Square, and The Scrimshaw at the Desmond. Twenty-one years later Chef Paul is again together with Tom Nicchi’s team at Downtown Albany’s Elegant State Room and part of the Culinary Staff at Capital Region Career and Technical School.
Appetizer Seared Scallop Fresh Fruit Salsa Salad Fall Salad with Local Apples, Dried Cranberries and Hazelnut Vinaigrette Entrée Fruits de mer (Fruits of the Sea) Grilled Salmon with Celeriac Pan Fried Mediterranean Lotte Fish Dessert Autumn Bavarian Cream with Hard Cider Sauce
Culinary Cornucopia Planning Committee Dale L. Miller, C.M.C., W.G.M.C., A.A.C., Chairman
Jill Braverman-Panza, M.D. Steve Ennis Melissa Houck Susan Lovelock Edmond G. Massa Joan Meyer
Sandra & Joseph Nardoci Randall Perry Carolyn Peterson-Vaccaro Daniel Round Drue Sanders
Living Resources Corporation Board of Directors Christopher Greagan Kristin McVeigh-Parente Jim Riccardi Elizabeth Squires John Sullivan Paul C. Valente* Robert Wakeman Patricia Williams
John S. Delaney,* President Bonita Sanchez,* Vice President Richard T. Cody,* Treasurer Rosemary Taylor, Secretary Vladia C. Boniewski* Robert Bylancik William Davies Sara Erickson Judy Fruiterman Dr. Philip Fusco
*Also on Foundation Board
Living Resources Foundation Board of Directors John J. Puig Michael A. Quaranta Daniel Round Alta Schallehn Justin J. Spraker Jeffrey H. Stern, Ph.D., M.D. Catherine J. Stevens Dorothy S. Stevens Susan Thrasher, M.D., Ph.D. Christopher D. Ward Sanford J. Zimmerman
John G. Walsh, President Richard A. Fuerst, Esq., Vice President Peter J. Cornell, Treasurer Drue Sanders, Secretary Raymond A. Bleser, Jr. Jill Braverman-Panza, M.D. Maggie Kirwin, Ed.D. Robert W. Lazar Robert H. Omerod Carolyn Peterson-Vaccaro
Honorary Board Bishop Howard J. Hubbard Mayor Gerald D. Jennings Karen B. Johnson
Dale L. Miller Sandra V. Nardoci Rabbi Scott Shpeen
Fredrick W. Erlich Chief Executive Officer Visit us at www.LivingResources.org
To promote and provide life-enhancing services to individuals with disabilities in a safe and nurturing environment. Founded: 1974 Serving: Albany, Columbia, Rensselaer, Saratoga, Schenectady and Westchester Counties Total Annual Operating Budget: $35 million Total Number of Employees: 743 Total Services Provided: 2,742 services including 77 licensed homes and apartments for 287 people with developmental disabilities and acquired brain injuries. The many services that Living Resources offers are: ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥ ♥
Acquired Brain Injury Services Adventure Program After School Program Carriage House Arts Center Certified Home Health Agency Clinical Services College Experience Program Day Services (site and community-based) Employment Services Hearing Impaired and Interpreting Services In-Home Support Services Licensed Home Care Services Agency Residential Services Rotaract Service Coordination
Living Resources 300 Washington Avenue Extension Albany, New York 12203 Chief Executive Officer: Fredrick W. Erlich For information about Living Resources and our programs, call us at: (518) 218-0000 • Fax (518) 862-2175 Visit us at www.LivingResources.org
Living Resources Family Patrons for the 21st Annual Culinary Cornucopia â€œWe are proud to be Family Patrons of the 21st 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€? John and Cindy Barkowski & Family Mr. and Mrs. Daniel Bassett Carole and Steve Bellenoit John and Laurel Berbach Eileen and Julie Bucci Fans of Jonathan Carroll Patricia, Douglas & Meghan Carroll Terry Cassidy Family Ellen C. Chapman The Chiarini Family Mr. and Mrs. James Conboy Kyle Cornell Irma Cornell-Kudlacik Jean and Ralph Corvino Patrick J. and Kathy Ann Curran Robert and Kathy DelSignore Domenick and Katie DeSantis Jack and Barbara Draffen Roland, Christa & Mark Eberhard Arnold and Lois Anne Galbraith Mike, Debbie and Katie Gilligan Deborah Correale Goldstein The Gray Family Heidi and Pat Hernandez Stephen Hickey Madeline Homeyer Gloria and Oscar Iverson Mr. and Mrs. Paul Jahn Rob and Lauren Kasper Mary Jean and Mark Keegan Mrs. Amy Levie - In honor of Jackie Levie
Julie Lombardo Lynne and Michael Long The MacMillan Family Mr. and Mrs. Donald Medick Peter and Patti Menditto Parents of Brian Nitsky Don, Marguerite & D.J. Nolan Dr. and Mrs. Michael Perrotti Dr. and Mrs. Martin Pollack Alice and Lynn Poole Debbie and Kevin Rose The Sheppeck Family Genyne and Jamie Sheridan Frank and Nicole Shulman - Parents of Rachel Frederick and Sylvia Sievers Bernice B. Smith Augie and Gina Sperrazza Richard and Kimberley Steitzer Mr. & Mrs. Brian Temperine Nancy and Dan Tetreault Tim and Bonnie Unser - In Loving Memory of Tom Unser The Valente Family David and Rosemary Vara Mr. and Mrs. Phillip Weisburgh (Ben Miller) Tom and Mary Ellen Windish Anne C. Yamin Robert G. and Mary Lou Young Zito/Bender Family
Save the Date: Friday, June 15, 2012 LIVING RESOURCES 3rd ANNUAL GOLF TOURNAMENT Orchard Creek Golf Club Altamont, New York
Pictured above: 1st Hole at Orchard Creek Golf Club
LIVING RESOURCES 3rd ANNUAL GOLF TOURNAMENT Orchard Creek Golf Club Altamont, New York
For more iinformation f i on participation i i i or sponsorship, please contact Joan Meyer at (518) 218-0000 ext. 5330
Come experience Sperry’s classic refurbishment and wonderful new ﬁne dining menu featuring Sperry’s favorites and signature dishes by Award-Winning Chef Dale Miller
Now booking Holiday Parties on and off premises Holiday Gift Certiﬁcates also available!
Sperry’s Restaurant is open for dinner 7 days a week at 5pm
518.584.9618 30 1/2 Caroline St. Saratoga Springs, NY 12866
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