In my early 20s, I lived in The Berkshires, where I owned a catering business—and worked a full-time job Monday to Friday as a food service manager at Hillcrest Hospital, now BMC… Each summer, we catered a Black Tie butler-passed hors d'oeuvre, ice-carving raw bar/shrimp cocktail station, and sit-down formal dinner outdoors for patrons of the arts —who after dining and enjoying cocktails and wine hopped on a bus to attend a performance by the Boston Symphony Orchestra at Lenox, Massachusetts’ Tanglewood Music Center... I lived in Lenox, MA, and Kripalu Yoga Retreat Center was a place I frequented—having learned numerous forms of yoga postures, breathing and relaxation therapy exercises, and how to cook vegetarian food—here, I learned techniques for a total body, mind, and soul experience that I share with others.
Living first in the majestic countryside of West Pittsfield—with its ponds and streams, and family farms, I learned to live off the land... The only protein we could afford at the time was what my roommate the late Mark Rufo caught while fishing and venison from his hunting trips—I learned to make venison sausage from scratch in 1988 and prepared all types of sensational fresh-cooked salmon dishes… In November 2018, Massachusetts made history with the launch of the first recreational marijuana stores on the East Coast... Although I do not partake of alcohol and weed any longer, I am not against drinking alcohol
responsibly and legalized marijuana... However, wherever we dine out and/or travel, we order mocktails… Non-alcoholic cocktail menus are showing up in some of the best restaurants in the United States.
For over six years I lived in The Berkshires and helped bakeries, cafes, and restaurants market and promote their eateries… In June 2014, we launched Taste of Schenectady® magazine to market and promote family-owned food businesses in “The Electric City” and BEYOND™—this list of gourmet shops and restaurants in the Capital District that we love is too numerous to mention. And, given the fact Albany County, Schenectady County, Troy, and Vermont are all within an hour of The Berkshires, we decided to expand our coverage of great eateries, shops, tasting rooms, and tourist destinations.
As a retired executive chef, who has been passionate about gastronomy—the art and science of good food and nutrition—I am excited by the farmers, food artisans, gourmet shop owners, home and interior designers, and of course, chefs, cider & craft beer brewers, spirit manufacturers, vintners, and foodies that I meet each week… A Gourmet Lifestyle is a lifelong journey of love!
This June, Taste of Schenectady® celebrates 10 years, and we celebrate 25 years of promoting and publishing stories of gourmet food, lifestyle, and travel businesses—like the gourmet shops, restaurants, and mom-and-pop businesses featured on the pages of our various magazines… Please patronize the advertisers and mom-and-pop businesses featured…
Thanks for reading Taste of Schenectady® and Taste and Shop™ David Johnson Long, Jr., Editor-in-Chief and Publisher
October 2024—all month! Last year 37 restaurants participated.
Recently, John Marcella opened Marcella’s Appliance Distribution Center—a 30,000 sf facility located at 57 W. Campbell Road, in Rotterdam, NY… Read more on Page 12.
Rivers Casino & Resort Schenectady is thrilled to announce the return of Harbor Jam this summer at the Mohawk Harbor Amphitheater for 2024. This year’s Harbor Jam concerts will take place Saturday, July 20 and Sunday, July 21… This summer’s Harbor Jam weekend performance lineup includes headliners Night Fever - a tribute to the Bee Gees on Saturday night, and Hotel California - a tribute the Eagles on Sunday night. Each night’s entertainment kicks off at 6 p.m. with a DJ (DJ MixItUp NY on Saturday and DJ Ketchup on Sunday), followed by the headliner performance at 7:30 p.m. The Sunday, July 21 concert will also be followed by a special fireworks show. For more information, visit RiversCasino.com/Schenectady
Call the New York State Museum, State Library, and State Archives’ Main Lobby Desk to find out about current and upcoming events, fireworks, etc at 518-474-5877. Please help keep our region’s farmers’ markets safe and healthy by adhering to all public guidelines. The Mohawk-Hudson Bike-Hike Trail provides recreation for all to enjoy. The path is open to all for bicycling, walking, running, and inline skating.
New York by Rail is your Amtrak® travel guide to destinations in New York City, Vermont, and Canada. For more info visit https://www.newyorkbyrail.com/upcoming-events/
NOTE: Send your press releases regarding events, entertainment, gourmet food, news and restaurant openings to: tasteandshopeditor@gmail.com
LA while back, I got a call from a woman asking if I could play a surprise birthday party for Martha, her mom. She explained that her parents were longtime Hair of the Dog fans. The big shindig was going to be at a place I’d never been — Smith’s in Cohoes, NY. Smith’s is a beautiful bar/restaurant, the party was a blast and coincidentally, three days later I was back at Smith’s for lunch with friends. Smith’s recently changed hands and was renovated. Their bar is still the longest in New York State, the food and service are excellent, and the back room is warm and comfortable.
A FEW OF MY FAVORITE THINGS: Hotdog with The Works, Cheeseburger (about 2.5 ounces) with Pickles and Raw Onions, and Small Fry at Ted’s in Clifton Park, NY. Back in 1971, my friend Jake Bates drove me to McDonald’s and treated me to an after-school burger and fries. When the cashier asked if we wanted a drink, Jake replied, “No thanks. I’ve got beer out in the car.” I used that line at Ted’s and will continue to do so until I grow up. Always gets a rise. Thanks, Jake!
Located about midway between the Capital District and New York City, the Mohonk Mountain House (New Paltz, NY) is a spectacular resort that offers an abundance of year-round activities and dining. ■
“…Smith’s is a beautiful bar/ restaurant”, the party was a blast and…”
ast year, Coray Kitchen flew under the radar into the Hudson Valley and landed at the Four Corners in Delmar, NY. Named for Chef Javier’s hometown of Coray (pronounced core-EYE with a rolled “r”), Honduras, Coray Kitchen offers an elegant selection of seafood, meat, and vegetarian small plates, entrees, an oyster bar, and desserts. This restaurant is fabulous and with their arrival, amazingly, Delmar’s Four Corners is now a bona fide dining destination.
I Could Eat with Rick Bedrosian features musician, filmmaker, foodie, and photographer, Rick Bedrosian — who is best known as the leader of the Irish rock band, Hair of the Dog… He’s the director, writer, and host of, “I Could Eat…”, a film series. www.rickbedrosian.com
Bodacious breakfast specials, mouthwatering sandwiches, salads, and soups are top sellers at diners and delicatessens… At Maurice's Pearl Street Delicatessen, you can enjoy all the above and more… Maurice Green and his wife Sylvia started their deli (The Original Maurice's) in downtown Schenectady during the 1950s. Now with one location in Albany, the deli continues to provide exceptional food and service.
Keith Mahler has worked in the restaurant industry since he was a teenager. He purchased the Albany, NY Maurice’s location in 2014 and since has grown the business by leaps and bounds.
Even after having been shut down by COVID-19, and a water main break above the eatery in the former building at which his lease ran out, Mahler said it was still an easy decision to re-open Maurice’s Deli to save the brand—citing the popularity of Maurice's Pearl Street Delicatessen and his customers’ loyalty.
When the former 50 South Eatery vendors closed the food court at 50 South Pearl Street, the already installed kitchen equipment on the premises was a perfect place for Mahler to relocate his business two blocks away on the opposite side of the street.
I recently visited the new location of Maurice’s Deli for breakfast and found that there is more convenient curbside parking. Moreover, the new location of Maurice's Pearl Street Delicatessen is 1,500 square feet larger and offers more customer seating... The larger dining room in this former food court allowed Mahler and his team to add a larger coffee counter with more flavors, a pay-the-pound salad bar, and a self-serve soup station. Maurice’s Deli supports local vendors like AJ Jayapal’s Miss Sydney products, meat purveyors, and Villa Italia
Maurice's Pearl Street Delicatessen specializes in freshly cooked corned beef and rotisserie-cooked roast eye-round beef that has a lean, crispy-seasoned exterior with a juicy, medium-rare, savory, tasty, and tender center... Dipped to order in an aromatic au jus and served on bread that is baked fresh daily, the roast beef is easily the most requested item on the menu.
The rotisserie-cooked roast beef sandwiches are followed in customer popularity by turkey sandwiches and freshly cooked corned beef sandwiches, Mahler said.
The restaurant is open for breakfast and lunch and offers pickup catering boxes and deli platters perfect for office meetings.
Open 7:30 a.m. to 4:00 p.m. Monday through Friday, Maurice’s offers classic New York-style deli food that city workers, tourists, and locals seek to eat each day!
By Certifed Cicerone Erik Budrakey • TrueBrewAmerica.com
Because beer is, in fact, food, and because beer offers such a wide array of aromas and flavors, it allows for the perfect pairing to fully enhance your dining experience. Understanding exactly how the flavors and aromas of your beer can bring your meal to another level is quite simple and fun.
When pairing beer with your meal, look for harmonies and match strength with strength, while taking into consideration bitterness, sweetness, heat/spice, richness, and carbonation.
“If you take a few minutes to understand “The 3 C’s of Pairing Beer & Food” you will immediately be able…”
Finding Harmonies — Combinations that share common aroma and flavor elements work best. The malty, toasty flavors of an American Brown Ale paired with the charred, fatty flavors of a burger or steak; the light, citrusy notes of a Belgian Witbier paired with seafood; the rich, lightly burnt, sometimes chocolatey/coffee-like flavors of an American Porter
paired with the sweetness of a chocolate chip cookie are all prime examples of finding harmonies.
Match Strength with Strength – Delicate foods work best with delicate beers. Strongly flavored foods demand more assertive beers. The intensity of flavor is the sum of the total taste experience. With beer, that involves alcohol strength, malt character, sweetness, richness, hop bitterness, roastiness, and
more. When pairing beer with food - sweetness, fat, textures, cooking methods, spicing, and complexity all have a role in the dance.
Bitterness, Sweetness, Heat/Spice, Richness and Carbonation –Beer and food qualities interact with each other in predictable and specific ways. Considering these interactions ensures that the beer and food will balance each other so that one element does not skew the other. Foods big on sweetness or fatty richness can be matched with various elements in beer such as sweetness, roasted/toasted malt, or alcohol. Carbonation works well to cut richness. Malty sweetness brings down heat. Hoppy bitterness brings up spices and heat.
If you take a few minutes to understand “The 3 C’s of Pairing Beer & Food” you will immediately be able to put them to work the next time you sit down to eat. The 3 C’s are Complement, Contrast, and Cut—let’s take a look!
Complement — While considering beer and food pairings that complement one another, look for similar aromas and flavors in both the beer and the food. For example, if the food has a certain spice to it such as coriander, then look for a beer with a similar spice note, like a Belgian Witbier, which is brewed with coriander. Try pairing a cheese that has a pleasant funky aroma, with a similarly funky-smelling sour beer, such as a Gueuze. For dessert, try pairing the sweet, rich flavors of chocolate cake with the rich, robust flavors of a Russian Imperial Stout
Contrast — When contrasting a beer with a particular food, look for opposing flavors and aromas. These are flavors that are, in essence, opposites. Sweet and sour on their own can both be overwhelming. Sour can pucker and create an imbalance in select tastes, whereas sweet, oftentimes overbearing and cloying, cover up more subtle flavors. However, when used together, sweet and sour balance each other out and create a wonderfully unique taste experience. As the old saying goes, opposites attract, and when they do, they add up to a complete and delicious pairing. A classic example of contrast when pairing beer and food is Dry Irish Stout paired with fresh, raw oysters. The roasted, chocolate bitterness of the stout contrasts perfectly with the briny, sweetness of the oysters. This pairing is so classic that many breweries today brew their stouts with oysters or oyster shells.
Cut — Cutting is similar to contrast, it just takes it to a higher level. When we consider cutting, we are talking about big, bold flavors and sensations. Think of the heat on your tongue when you taste the spicy flavors of a hot chicken wing. To cut that heat, you’ll want to pair these extreme flavors with a beer that will take it down a notch. The sweet, malty flavors of an Amber Ale will cut through the heat and spice of the chicken wing. For another example, try cutting the richness of fatty cheese with the bright sourness of Fruited Lambic
Now that you understand “The 3 C’s of Pairing Beer & Food”, it’s time for you to go out and give them a try. Dive in and try some new combinations with your next meal. Before you place your food order, consider what beer style might work well with it. Give it a shot and have fun with it. The fact is, if you like it, it’s perfect! ■
John D. Marcella told me he stopped working for his father and opened one of the first stores circa the 1960s, in a shopping plaza that was located at Altamont Avenue and Curry Road, in Rotterdam, NY. The owner of the shopping center whose surname was Freedman sold the plaza, so, he then had a little place on Duane Avenue, in Schenectady, NY, until the 1980s, when the location burnt down… Marcella asked me, “You know where the monastery is?” I said, yes. “Across the street was a building and I rented that for a few years then it burnt down… So, then I went to Crane Street”… I told Marcella that we used to go to mass in Latin at the Carmelite Monastery where the nuns sat in cloister… For a few years, John D. Marcella worked out of his home cellar — meeting customers who wanted to buy appliances at Brandywine Diner on Duane Avenue which was owned then by his lifelong friend Spiro Mikropoulos (October 8, 1945 - April 15, 2020). During my interview with Marcella, he credited Neil Golub of the Golub Corporation, Market 32 by Price Chopper, and the Schenectady County METROPLEX Development Authority for his businesses’ relocation to Broadway and success…
Marcella mentioned that he originally helped Price Chopper sell VCR players after working for his dad’s ALL Brands business.
A U.S. Army veteran who joined the Military Academy at West Point marching band, during the Korean War, John D. Marcella was skilled at reading sheet music since his days as a student at Mont Pleasant High School … At age 92, Marcella and his life partner Lori Juliano have been together for 39 years… Juliano is also the general manager/ partner at Marcella’s Appliance while John’s grandson, Johnny , is the VP and third partner of the company.
John D. Marcella Appliance Center offers over 70 brands of kitchen and laundry appliances — some of the brands being carried by the store are, Sub-Zero , Wolf , Jenn-Air , Miele , Samsung , Bosch , KitchenAid , GE , Whirlpool , Frigidaire , Electrolux , and Maytag … Recently, John Marcella opened Marcella’s Appliance Distribution Center —a 30,000 sf facility located at 57 W. Campbell Road, in Rotterdam, NY. The facility stocks the store’s appliances to deliver to businesses and customers’ homes — and is open to the public for those who wish to drive in and pick up their ordered appliances early. The distribution center reminds me of the huge storage facility from the hit movie Raiders of the Lost Ark , however, here Marcella is not hiding anything (lol).
WATCH the video: https://youtu.be/c8MWH4p411k
Whether you’re trying to design, remodel, or build perspective, kitchens are typically the most complicated places to work with. Not only do you need to consider the plumbing, electricity, gas lines, and general interior, but you also have to ensure everything is placed to offer complete functionality.
The cabinets, counters, and décor need to be in the perfect spot. Considering that setting up the kitchen interior can be so complex, do you want to go at it by yourself? A kitchen designer is trained and experienced in the art of setting up a kitchen. They will help you realize your kitchen the way you want effectively and with style. You may overlook the importance of a simple cabinet swap or appliance change, but a kitchen designer would help you open up your mind to new perspectives and create the best possible layout for your kitchen…
Working with Homecrest Kitchens can help your dreams come true to have a kitchen that you truly enjoy cooking in and spending time with your family. Leaving your kitchen in the hands of a kitchen designer is arguably the best decision you can make.
You may wonder why you should spend money on something when you can do it yourself, but in the long run, you’d be glad to let a professional do the job… Just ask James and John Bergami. ■ADV
The Berkshires are home to some of the best art galleries, family-owned farms and fresh markets, museums, eclectic restaurants, boutique shops, and of course, live entertainment!
“I could not wait to visit the farm’s chickens, and seven pigs, each with their own sucklings—I love farmfresh eggs & bacon!”
h#ps://youtu.be/DYZx_emrv34
Maurice Pierre Friedrichs (pictured above) is the interim chair of Slow Food Hudson Valley—part of the Slow Food movement of chefs, cooks, farmers, food artisans, food editors, and other advocates for clean, equitable, healthy, and sustainable food available to all… The Slow Food movement began in Italy, in 1986, with the forerunner organization, Arcigola. In 1989, the manifesto of the Slow Food International movement was signed in Paris, France by delegates from 15 countries. In 2018, Maurice Pierre purchased 125 acres in East Chatham, NY, to raise hogs for bacon and other pork cuts, prized Bresse-style chickens, and eggs. I have supported the Slow Food International movement since the late 1990s as a chef and magazine publisher. I could not wait to visit the farm’s chickens, and seven pigs, each with their own sucklings—I love farm-fresh eggs & bacon!
with every appliance, china, cooking pot & pan, full-size refrigerator, dishwasher, utensil, dining area, utility closet with ironing board, laundry basket, and full bathroom with two separate entrances. We visit to The Berkshires often!
West Stockbridge, MA, Lenox, and Stockbridge have many family-owned restaurants, art galleries, museums, and live entertainment venues to visit. The Norman Rockwell Museum, Kripalu Yoga Retreat Center, Chesterwood, the home and studio of Daniel Chester French, American sculptor of The Minuteman, the Lincoln Memorial in Washington, DC, etc.
The Mount, The Red Lion Inn MoCA, are must-see destinations. There are many family farms to visit, as well as our 4-day trip in The Berkshires, we drove to Williamstown, MA, and were grateful to attend the live jazz performance of Louis Armstrong and Herbie Hancock-trained Jazz Trumpet legend this arts and entertainment venue is lovingly called offers scheduled exhibits and live performances all year long… Visit the (Arlo Guthrie) Guthrie Center Fresh Marketplace gourmet foods, butcher shop, café, fish & seafood, and much more.
For those that love Latin-American cuisine— Albany, NY—eat at Street • Pittsfield, MA)… The Berkshires offer many more fusion, Latin-American, and New England-style cuisine restaurants…
WATCH our YouTube channel travel video to find out more about Bacon in the Berkshires, Arts, and Entertainment SUBSCRIBE to https://www.youtube.com/@Taste518
“I let him stumble around for about six months,” Rosemary McHugh says of her business partner, Jesse Sommer, “but it eventually became clear the project needed ‘a woman’s touch.’ Now, after all the trauma and obstacles and errors, we’ve built a true monument to our company’s agrarian roots, to Albany’s rich historical legacy, and to the vibrant culture of whiskey. We call it ‘the New Scotland Spirits Tasting Room’.”
Sure enough! Despite a yearlong construction effort, Upstate New York’s most dynamic (read: notorious ) craft spirits company is finally opening the doors to its first retail location. Nestled in the walkdown unit of a historic building at the corner of Lark and State Streets, the New Scotland Spirits Tasting Room aesthetically blends the feel of a distillery rick house with the vibe of a Prohibition Era speakeasy.
Accentuated by oak crown molding and trim, the Tasting Room boasts several decorative flourishes fashioned from the very barrels in which the company aged its award-winning “Helderberg Whiskies,” along with a beloved rosewood bar which formerly occupied The Larkin Restaurant (a legendary neighboring venue which was recently resurrected ). Yet these symbolically rustic
accoutrements merely heighten the space’s principal character, to wit, a 1920s whiskey lounge complete with obligatory chesterfield, antique radio and telephone showpieces, and an extensive bay window looking out at eye-level upon passersby in this quaint little corner of Albany’s Center Square neighborhood.
What most stands out about the Tasting Room is its fare: spirits, beer, wine, mead, and cider produced exclusively in New York State, per the terms of the company’s “Class D” Farm Distillery license. As founder Jesse Sommer is quick to point out: “That’s not a limitation—that’s our brand commitment!”
“I’d always wanted to do something creative with that space,” says Mark Brogna , the Tasting Room’s landlord and proprietor of nearby Capital Wine & Spirits. “Maybe I hoped all along it’d be a high-end cocktail lounge. The stars aligned when Jesse came into my shop to pitch his whiskies with what I’ll charitably call his signature ‘zeal’. He’d just moved into the neighborhood himself, so I made my own pitch: ‘How ‘bout a Tasting Room?’ Two years later, here we are.”
“Every generation places its own stamp on Lark Street’s identity,” says Jim Muscato , whose co-ownership of the company evolved from an initial appreciation for its spirits.
“All these nineteenth century brownstones hearken back to a hugely significant time in our capital city’s history. They were the backdrop for so many colorful recent phases— Ground Zero for college parties in the 90s, upstate punk rock epicenter in the 80s, always a funky, eclectic mix of art and commerce. Now we’re breathing life into a venue that’s right at home among those brownstones: a cozy, elegant, turn-of-the-century lounge.”
Today, New Scotland Spirits boasts distinction as the most expansive independently distributed craft spirits company in the state. With placement in more than 270 retail outlets throughout 29 counties, the company has grown dramatically since launching its sales effort in the spring of 2022. Still, according to Rosemary, “there’s something about having a place to call home that finally makes it all feel real. It’s invigorating.”
“… We call it ‘the New Scotland Spirits Tasting Room’.” “Nostalgia in
Check out the New Scotland Spirits Tasting Room when it opens on Friday, June 21st, and indulge in the fascinating selection of handmade cocktails concocted with locally distilled homegrown grains. You can even buy a bottle right on site.
Though Jesse says “You should probably walk across the street and buy our spirits from Mark, so he doesn’t feel inclined to raise the rent. You just can’t trust a guy who insists on replacing the word ‘landlord’ with ‘overlord’ in a standard commercial lease.” ■ ADV.
Ah, the allure of grilling! The smoky aroma of the meat, the flavor sealed under high heat... Halal and Kosher butchering remove the blood from meat according to religious dietary laws—this is the biggest difference between regular butchering and Halal and Kosher meats. Our editor shops at Farmer’s India Market for Halal meats, Gabriel’s Supermarkets, and Sahr’s Cash & Carry Nevertheless, you can bring out the best flavor by first marinating meats, and then cooking them on a grill. Let's explore how to marinate the meat perfectly, and grilling techniques. Let's get started!
Metal Sword Skewers—The Meat's Best Friend:
Metal sword skewers are fantastic tools for grilling. These long, sturdy skewers ensure the meat is evenly cooked and easily removed from the grill. They also help the meat absorb all the marinade's flavors. Here's how to prepare perfect grilled meats using metal sword skewers, step by step.
A Simple and Delicious Meat Marinade Recipe:
1 cup extra-virgin olive oil
1/4 cup smoked paprika • 1 tsp black pepper
1/4 tsp each Cumin and Coriander Seeds (crushed)
1 tablespoon thyme • 1 tablespoon rosemary
grated ginger, fresh grated turmeric, minced shallot
1 tablespoon each garlic and onion powder
1 tsp ground pink Himalayan salt (before grilling)
Preparation Steps—Marinade Preparation: Take a bowl and add all the ingredients. Mix well so that all the flavors blend. This marinade will infuse your meat with
Marinating the Meat: Place your chosen meat pieces into this marinade mixture. Put the meat in a covered container and refrigerate for at least 2 hours, preferably overnight. This time is crucial for the meat to absorb all the flavors.
Skewering: Remove the marinated meat from the refrigerator and thread it onto metal sword skewers… Leave small gaps between the pieces to ensure even cooking on the grill. Make sure the pieces are roughly the same size; this will shorten the cooking time and ensure uniform doneness.
Grill Preparation: Preheat your grill to medium-high heat. Lightly oil the grill grate to prevent the meat from sticking. Place the skewers on the grill and cook, turning every 2-3 minutes, for about 10-15 minutes. The outside should be nicely charred while the inside remains juicy and tender.
Final Touch: After removing the skewers from the grill, let them rest for a few minutes. This allows the juices to be redistributed, making the meat more flavorful. Serve the skewers directly on a platter, garnished with a few slices of fresh lemon, some chopped fresh herbs, and yogurt sauces.
With this simple yet impressive marinade and skewering method, your grilled meats will be a flavor explosion. Now, roll up your sleeves and invite your guests or family to an unforgettable grilling feast!
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Farmer's India Market, in Colonie, NY, is a multi-ethnic grocer and superstore with an emphasis on products from India, the Caribbean, East, North and West Africa, the Mediterranean, the Middle East, the Far East, Central America, North America, and South America…. Farmer’s India Market has four other locations, one superstore in Orange, Connecticut, and respective locations in Norton, Waltham, and Shrewsbury, Massachusetts.
Farmer's India Market is a multi-ethnic specialty grocery retailer focused on providing high-quality products, the lowest prices (compared to other ethnic markets), and hassle-free shopping — that utilizes the latest technology to ensure that its customers have a convenient checkout experience... All of the locations are designed spaciously to allow customers to move around freely in an inviting atmosphere with a high level of customer service — bringing new jobs to the area and hiring locally.
At Farmer’s India Market, there is a vast BUTCHER SHOP on-site featuring fresh-cut Zabiha Halal meats and poultry... You can also find a large selection of dried-package fish, whole frozen fish, frozen duck, frozen rabbit, and frozen seafood… The name "Farmer's India Market" means so much more given the store’s 200 brands and over 7,000 products... You’ll find frozen Bangamary fish, dal for making roti, canned tropical fruits, and Latin American food staples. And, they carry a wide range of Bangladesh and Sri Lankan frozen foods, grains, groceries, sauces, spices, and sauces. Moreover, Farmer's India Market has a bakery, dining area, and takeaway prepared foods department with Chapati flatbread made in plain sight on the premises! The weekly flyer promotes the highest-quality and lowest prices of fresh produce, groceries, and Halal meat specials... Farmer's India Market in the Kohl's Plaza has plenty of convenient parking spaces and easy access to aisles inside the store. The staff is super friendly and helpful... They’re open Mon-Sunday 9 a.m. to 9 p.m. ■ ADV
Grilling fish is an art in itself. The delicate texture and fresh aroma of fish reach their peak with careful grilling and the right marinade. Here’s what you need to know to master the art of grilling fish, along with a delicious marinade recipe.
Simple and Delicious Fish & Seafood Marinade Recipe:
1 cup olive oil • 2 tablespoons lemon juice • 1 T chopped fresh dill 1 clove garlic (crushed) • 1 tsp salt • 1 tsp black pepper
Marinade Preparation and Grilling Tips: Add all the ingredients to a bowl and mix well. This mixture will infuse your fish and/or seafood with fresh aromas and create a burst of flavor. You can also add some grated lemon zest to the marinade for an extra kick.
Marinating Fish and Shrimp: Place your chosen fish fillets or whole fish (depending on your preference), and shrimp into the marinade. Let the fish and shrimp marinate for 30 minutes. This time is sufficient for the delicate fish and shrimp to absorb the flavors without breaking down their texture. Longer marination might compromise the food’s structure.
Grill Preparation: Preheat your grill to medium-high heat. Lightly oil the grill grate to prevent sticking. Carefully place the fillets, whole fish, and/or shrimp on the grill—they cook quickly at high temperatures, so be vigilant.
Cooking Time: Grill fish fillets for 4 minutes on each side (shrimp 2 minutes). For whole fish, cook for 6-8 minutes on each side. The exterior should be crispy while the interior remains tender and juicy. To check if done, insert a fork into the thickest part and see if the flesh flakes easily. If it does, your fish is ready.
Serving Suggestions: After removing the fish from the grill, let it rest for a few minutes. This allows the juices to be redistributed, enhancing the flavor. Serve the grilled fish with fresh lemon slices, more chopped dill, and a drizzle of olive oil. Accompany with a fresh salad or light pilaf.
Golden Rules for Grilling Fish and Seafood: Fresh fish is paramount for grilling. Look for bright eyes, reddish gills, and a fresh sea smell. Fresh fish and peeled and deveined shrimp will provide the best flavor when grilled.
Type of Fish: Sea bass, bream, and salmon are ideal for grilling. These fish have firm and meaty textures that hold up well on the grill.
Cooking Time: Avoid overcooking fish and seafood—its delicate texture means it cooks quickly over high heat. Properly timing the grilling process ensures fish and seafood remain moist inside and crispy outside.
Vegetarian Grilling—Delicious and Smoky: Grilling isn’t just for meat and fish! Vegetables with their smoky aromas and vibrant colors make for fantastic vegetarian grilling options. Grilled vegetables are healthy and delicious alternatives. Grilled Eggplant: Slice and salt for 15 minutes to draw out the bitterness. Rinse, and marinate with olive oil, salt, and pepper. Grill for 3-4 minutes. For Baba Ghanoush char until the pulp inside is soft.
Marinate your sliced vegetables with olive oil, salt, and pepper. Grill on high heat for 3-4 minutes, turning frequently to ensure even cooking. Bright and flavorful grilled vegetables will liven up your table!
We’ve covered how to grill deliciously… Equipped with this knowledge, you’re ready to explore the nuances of outdoor cooking. These flavorful recipes will brighten your table and leave a lasting impression. Gather your loved ones and enjoy the delight of these fantastic recipes. Bon appétit ! ■
Pepperpot is Guyana’s national dish, however, Guyanese restaurants do not serve beef and pork. Doubles are made with Chana curry chickpeas and two spicy flatbreads. Five A’s Caribbean Cuisine includes African, Indian, and European culinary influences. 294 Altamont Ave • Schenectady, NY • (518) 347-0000.
To volunteer or just find out more go to schenectadygreenmarket.com/volunteer
Lakeside Farm is well known for its great breakfasts and superb lunches as well as for being the home of the Original Apple Cider Donut . Lakeside Farm is still a family-owned operation. 336 Schauber Road • Ballston Lake, NY
Brown’s Family Farm is open Friday to Sunday (July through October 31)… We buy fresh fruits, vegetables, and our firewood here. 1174 Fort Hunter Rd, Rotterdam, NY
Carman Farms is open Monday to Saturday 9 am to 6 pm, in season. 3120 Carman Road • Rotterdam, NY • “Go See The Cowboy!”
The family and staff at Buhrmaster Farms work hard in order to provide the community with food straight from their farm to your plate… Keith Buhrmaster acquired the family farm from his father Donald Buhrmaster, in 1979. Being the third Buhrmaster to own the family farm stand, he obtained more farm fields capable of fostering the area's best fresh fruits, vegetables, and flowers… The farm offers CSA shares for sale.
Buhrmaster Farms • 189 Saratoga Road (Route 50) • Scotia, NY
BARN WEDDINGS are very popular these days… Wm. H. Buckley Farm renovated its grounds to include multiple barns and stables, covered outdoor areas, a pond, and views of Ballston Lake to host weddings. The farm was originally an old dairy farm and has been recently updated by its owners. The farm now raises allnatural grass-fed beef, pork, chicken, and eggs. Wm. H. Buckley Farm’s butcher shop and store is open Friday and Saturday 10 a.m. to 3 p.m., and on Sundays from 10:00 a.m. to 2:00 p.m.
946 Saratoga Road • Ballston Lake, NY .
RDowntown Schenectady. The fantastic freshsqueezed juice bar that also offers Bowls, Coffee/Tea, Salads, Smoothies, Toasts, Waffles, and more is now owned by Jack Kowalski of Bud’s on Jay and
Bud’s on the Hudson T he gourmet eatery returned to its original roots and size. The recipes are still the same, and Raw is open Mon-Friday 9 am-3 pm • Sat & Sunday 9-2 pm.
Bud’s on Jay and Bud’s on Hudson (10 Starbuck Dr, Green Island, NY) serve small batch specialty blends roasted locally, and breakfast all day… Both specialty coffeehouses and eateries have a relaxed atmosphere with retro arcade games — serving a lunch menu as well.
Bud’s is open at 7:00 am seven (7) days a week — serving specialty drinks, bagels, breakfast burritos and sandwiches, and breakfast combo platters… We like The Big Plate — 3 eggs with choice of meat and choice of toast… Add Avocado and tomato, Bud’s Spuds (home fries), and/or Corned Beef Hash for $3 additional. For lunch you’ll find sandwiches, salad, and Vegan menu selections — ask for gluten-free options. ADV
185 Jay St • Schenectady, NY • 10 Starbuck Dr, Green Island, NY
(518) 952-4466 • (518) 326-1446 • Mon-Fri 7-5 • Sat-Sun 7-4
shopbudscoffee.com
Manager Andrea Califano is excited about serving Raw’s old and new patrons. She and Kowalski have revitalized the juice bar and restaurant.
The gluten-free and Vegan food options are endless, and customers can build and customize their menu selection from the vast array of fresh ingredients available.
On my visit, I enjoyed a Detox Juice and Avocado Toast over fresh-made Beet Hummus topped with fresh sliced avocado, thin cucumbers, EVOO, micro greens, and sea salt… Raw offers gluten-free, multi-grain, and sour dough bread.
I sampled an awesome Acai Bowl — Acai frozen puree topped with granola, fresh banana, strawberries, blueberries, peanut butter, and coconut shavings… Raw Smoothie & Juice Bar is Schenectady's Original Acai Shop! ADV
RAW JUICE BAR
177 Jay St • Schenectady, NY (518) 557-2019
Thousands of students have graduated from Barbecue University, the intense hands-on course in live-fire cooking I’ve been teaching since 2001. And nearly all have a common goal: to learn how to grill the perfect steak —crusty on the outside, juicy and sanguine on the inside, and deftly seasoned.
Even among intrepid grillers, the fear factor is high with beefsteak. Miscalculate the cooking time by mere minutes, and you’ve potentially devalued your investment—which is usually substantial—and ruined not only dinner, but your reputation.
As steakhouse line cooks can tell you, consistent results are dependent on having a system. Here’s the one I use.
factors, but as a consumer, you only need to know that Prime meat is more generously marbled than other grades. (Fat equals flavor.) Choice is the second best grade, followed by Select. Personally, I prefer grass-fed beef to corn-fed, beef that has been humanely raised and is antibiotic- and hormone-free.
Buy the best steak you can afford: The top grade of beef in the U.S. is Prime. The majority is sold to hotels and restaurants, although it can sometimes be found at specialty meat markets or purchased online. The grading system incorporates a number of
Season the meat: For the best flavor and sear, season the steak on both sides with coarse salt, arrange on a wire rack, and refrigerate (uncovered) for at least an hour or up to a day before grilling. The salt will act like a dry brine, drawing moisture to the surface of the meat. Pat the steak dry before placing it on the hot grill grate. If you don’t have an hour, simply season the steak right before grilling with salt and pepper or your favorite rub. I’m partial to the Malabar Steak Rub, one of six in my new Project Smoke collection of seasonings.
Set up a 2-zone fire: Whether working over gas, charcoal, or wood, set up your grill for indirect grilling—that is, maintain a hot fire on one side and a cooler zone on the opposite side. Most of us learned to first sear a steak, then finish cooking it over lower heat. However, the reverse-sear method is commonly used today: steak is smoked or indirect grilled until its internal temperature is 10 degrees lower than the desired finished temperature, then quickly seared over direct heat to finish.
Is it done? Though I have been known to recommend the Poke Test, a reliable meat thermometer is invaluable when grilling steaks to order. Memorize the temperatures that correspond to rare (120 degrees), medium-rare (130 degrees), medium (140 degrees), and well (150 degrees and up).
Remember to rest burgers, grilled chicken, and grilled steaks before serving. ■
hat started as an outdoor mobile wood-fired pizza oven company catering to the public in Cairo, New York is now more than that — it’s a family-owned pizzeria focused on high-quality pizza and specialty pizzas. Pizzeria Michelina and its partners Robert Meringolo, Michael Johnson, and Steven De Lorenzo are passionate about creating artisanal wood-fired pizzas from scratch — utilizing all-natural ingredients, fresh-grown herbs on the premises, and the best pizza ingredients available in the market!
Robert Meringolo has gone as far as to grow Bronze Torch Tomatoes to add to his pizza sauce recipe — a delicious, earthyflavored heirloom variety awarded Best Tomato 2022
Meringolo, a former history teacher, founded The Appraisers Road Show and resides in Palermo, Sicily during the wintertime. His late father was born in Calabria, Italy, and his late mother was born on the island of Sicily. The pizzeria is named after Meringolo's maternal grandmother, and its interior design reflects the art and style of Palermo — with its cultural diversity, equity, inclusion, and liberal approach to life — perfect for the restaurant's 376 Delaware Avenue, Albany, NY location. Johnson is an antique appraiser/ preacher’s kid who lives in the community with his family.
The owners of Pizzeria Michelina took over the building of LouBea's Pizza which was moved to Delaware Avenue by its original
owners, Lou and Beatrice Goldman, who founded their pizzeria on Central Avenue in 1969… Lou-Bea's operated at the Delaware Avenue location from 1980 to 2015… The building was vacant until Meringolo and partners took it over and renovated it.
“Robert makes authentic wood-fired pizzas in his own Valoriani oven”, said Rick Bedrosian, a friend of Meringolo, and our freelance writer. Pizzeria Michelina is open 6 days a week, Tuesday through Saturday — and plans to host a Sunday Supper Club by invitation — featuring local celebrity chefs such as Ric Orlando , Rick Quattrini, and others. The owners of Pizzeria Michelina hired New York City’s sushi extraordinaire Adam Doi as executive chef of the pizzeria and restaurant. Doi is a part-time resident in the area.
Look forward to purchasing an artisanal wood-fired clam pizza, Italian tuna in oil with fresh herb pizza, a classic Margherita Neapolitan-style pizza, and Meringolo’s Sfincioné Palermitano, a true Sicilian-style Tomato Pie… Pizzeria Michelina also started selling lunch & dinner entrées, and slices of pizza… The 20-seat bistro and pizzeria is adorned with art that Meringolo bought in Sicily, Italy.■
Allison Ross and Brendan Hewson came home to America, and took over Prima Pizzeria, located at 3610 State Street… Brendan served for 11 years from October 2009 to September 2020. He was awarded the Combat Infantryman's Badge, Arcom 4th Award, AAM 4th Award, and a bunch of other service medals… He started working at Prima Pizzeria in the summer of 2007 and split his time between the pizza shop and the US Army until he was out.
Allison Ross served for 10 years from 2010 to 2020, as an Army Medic. On September 1, 2021, Brendan Hewson, and his Army Veteran girlfriend, Allison Ross, took over Prima Pizzeria from his old boss John (Giovanni) Isopo… Isopo’s focus on food started at a very young age with his mother, father, brother, and sisters all working at their family restaurants, pizzerias, and bakeries. Under their guidance, he was inspired to open Prima Pizzeria in 1985 and Mario's Restaurant in 1998 with his wife Katrina… Prima Pizzeria continues to use the same Isopo family recipes that have been passed down from four generations!
Giovanni Audi, formerly of the famous Pizza Mare, joined Prima Pizzeria four years ago. Visit: primapizzaschenectady.com
Prima Pizzeria • 3610 State St, Schenectady, NY • (518) 382-0002
Fin Your Fishmonger
2050 Western Ave • Guilderland, NY (518) 452-4565
Hooked Market & Kitchen
1177 Troy Schenectady Rd • Latham, NY (518) 389-6217
Market 32 by Price Chopper 1879 Altamont Ave • Rotterdam, NY (518) 357-4050
O
ffshore Pier Fish Market 637 3rd Avenue, Rensselaer, NY 12144 (518) 283-9880
MULTI-ETHNIC MARKETS
Afghan Halal Meat & Bakery (Afghan Saffron) 1225 State St • Sch’dy, NY (518) 982-0499
Alladin Halal Market
309 Central Ave • Albany, NY (518) 443-1001
La Mexicana Grocery 1759 State Street Schenectady, NY • (518) 346-1700
One Stop West Indian Grocery & Fish Market 772 State Street • Schenectady, NY (518) 280-9934
Farmer’s India Market (Zabiha Halal Butcher) 1814 Central Ave, Albany, NY (518) 869-2200
Timothy’s World-Ramesh West Indian Mkt 1028 State St. • Schenectady, NY (518) 346-8802
BUTCHERS & FAMILY MARKETS
Avon Market •1631 VanVranken Ave Schenectady, NY (518) 374-3197
Buckley Farm • 946 Saratoga Road • Rt. 50 Ballston Lake (518) 280-3562
Cardona’s Market
9 Cobbee Rd • Latham, NY (518) 785-7480 340 Delaware Ave • Albany, NY (518) 434-4838
Fred The Butcher • 1473 U.S. 9 • Clifton Park (518) 371-5333
Gabriel’s Supermarkets 1924 Curry Rd • Rotterdam, NY (518) 355-2230
Gabriel’s Supermarkets • 255 Mohawk Ave Scotia, NY (518) 370-0140
For The Love of Bacon • Mariaville Farm 834 Duanesburg Road • Schenectady (518) 280-4760
Guido’s Fresh Marketplace
1020 South St • Pittsfield, MA 01201 (413) 442-9912
Henry’s Vermont Market 831 Main St • Bennington, VT 05201 (802) 442-6856
Niskayuna Food Co-Op • 2227 Nott St Schenectady, NY (518) 374-1362
Predel’s Ranch • 59 Garnsey Rd Rexford, NY (518) 399-0265
PRIMAL: Your Local Butcher Stuyvesant Plaza • 1475 Western Ave Albany, NY (518) 512-4455
Rolf’s Pork Store
70 Lexington Ave • Albany, NY (518) 463-0185
Sahr’s Retail & Wholesale • 2068 Curry Rd Schenectady, NY • (518) 344-6027
Sal’s Quality Market • 2713 Guilderland Ave Sch’dy (518) 346-0408
Earl B. Feiden Appliance 1771 U.S. 9 • Clifton Park, NY • 785 Route 9 • Latham, NY • (518) 383-2215 • (518) 785-8555
Green’s Appliance • 1207 Central Ave • Albany, NY (518) 458-7994
Marcella's Appliance Center • 560 Broadway Schenectady, NY • (518) 381-1957
Shoppers World, 15 Park Ave Clifton Park, NY • (518) 952-7700
Marcella’s Appliance Distribution Center 57 W. Campbell Ave • Rotterdam, NY 12306
Brown’s Family Farm Stand 1174 Fort Hunter Rd Schenectady, NY 12303 (518) 836-4806 • Firewood in Season
Buhrmaster Farms 189 Saratoga Rd • Scotia, NY 12302 (518) 399-5931
Carman Farms 3120 Carman Rd • Rotterdam, NY (518) 378-2778
Lakeside Farms 336 Schauber Rd • Ballston Lake, NY (518) 399-8359
West Stockbridge Public Market 8 Main St • West Stockbridge, MA 01266 (413) 232-8595
CANDY • CHOCOLATE • NUTS • MORE
Bittersweet Candy 173 Jay Street • Schenectady, NY 12305 (518) 280-6161
Krause's Homemade Candy 1609 Central Ave • Albany, NY (518) 869-3950
Uncle Sam's All-American Chocolate Factory 2571 Albany St • Sch’dy, NY (518) 372-2243
What's Poppin Albany • Kohl’s Plaza 1814 Central Ave • Albany, NY 12205 (518) 704-3936
COFFEE • OILS • SPICES
No. Six Depot Roastery & Cafe 6 Depot St, West Stockbridge, MA 01266 (413) 232-0205
Oliva! Gourmet Olive Oils & Vinegars Stuyvesant Plaza • Albany, NY • (518) 482-3866
Penzeys Spices
Stuyvesant Plaza • 1475 Western Ave Albany, NY 12203 • (518) 650-8364
Uncommon Grounds Coffee & Bagels 1235 Western Ave • Albany, NY (518) 453-5649
CULINARY SUPPLY • HOME DESIGN • KITCHEN
Bellevue Builders Supply 500 Duanesburg Road Schenectady, NY (518) 355-7190
Best Fire Hearth & Patio 1760 Central Ave • Albany, NY 12205 (518) 869-9600
Best Tile Schenectady 2241 Central Ave • Schenectady, NY (518) 344-7000
Homecrest Kitchens, Inc 110 Freemans Bridge Rd • Scotia, NY (518) 370-3110
Open Door Bookstore 128 Jay Street • Schenectady, NY (518) 346-2719
Pottery Barn 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 453-0050
Spoon & Whisk • 1675 U.S. 9 Clifton Park, NY (518) 371-4450
Sur La Table
Stuyvesant Plaza • 1475 Western Ave • Albany, NY (838) 333-9397
The Schenectady Trading Company 10 Center St • Schenectady, NY (518) 307-1332
Towne Decorators
2891 Guilderland Ave • Schenectady, NY (518) 355-2142
DELI • BAKERY AND MORE
Bagels and Bakes
1927 Curry Rd • Rotterdam, NY (518) 355-6801
Blue Rose Cheesecake & Bake Shop
1815 State St • Schenectady, NY (518) 393-2765
Bountiful Bread • Stuyvesant Plaza 1475 Western Ave • Albany, NY (518) 438-3540
Capri Imports Italian Deli
2617 Broadway • Schenectady, NY (518) 346-6511
Civitello’s Italian Pastry Shoppe 42 N Jay Street • Schenectady, NY (518) 381-6165
Dnipro Euro Foods
898 Loudon Road • Latham, NY (518) 213-7007
Gershon’s Deli & Bakery
1600 Union St. • Niskayuna, NY (518) 393-0617
La Gioia Deli
2003 Van Vranken Ave • Schenectady (518) 280-2235
Maurice’s South Pearl Street Delicatessen 50 S, Pearl Street • Albany, NY (518) 434-7364
Nino’s Bakery • Nino’s Deli & Subs 718 Central Ave • Albany, NY (518) 489-6640 — (518) 489-1140
Pede Brother’s Pasta 582 Duanesburg Rd • Schenectady, NY (518) 356-3042
Perreca’s Bakery & More Perreca’s 33 W. Jay St • Sch’dy • (518) 372-1875
Pinzo’s Bakery • 344 Delaware Ave Albany, NY (518) 463-4904
The Cheese Traveler
540 Delaware Avenue • Albany, NY (518) 443-0440
Ragonese Italian Imports
409 New Scotland Ave, Albany, NY (518) 482-2358
Villa Italia Bakery
226 Broadway • Schenectady, NY Schenectady (518) 355-1144
FLORISTS
Blooms By Marie 811 Madison Ave • Albany, NY (518) 275-0374
Frank Gallo Florist • 1601 State St Sch’dy, NY (518) 399-2424
Il Faro • 698 N Pearl St Menands, NY 12204
ADCo Bar & Bottle Shop
75 Livingston Ave • Albany, NY 12207
Albany War Room • Todd’s Cigar Lounge
40-42 Eagle St, Albany, NY 12207
Bull & Bee Meadery
140 Hamilton St • Albany, NY 12207
Café Madison
1108 Madison Ave • Albany, NY 12208
Daily Grind • 204 Lark St • Albany, NY
Fidens Brewing Company 897 Broadway • Albany, NY 12207
Fort Orange Brewing
450 N Pearl St • Albany, NY 12204
Graney’s Pub
275 New Scotland Ave • Albany, NY
Local 217 Taproom & Kitchen 12 1/2 Delaware Ave • Albany, NY
Loch & Quay 414 Broadway • Albany, NY 12207
McGeary’s Irish Pub 4 Clinton Square • Albany, NY 12207
Mixed Breed Brewing • 457 NY-146 Guilderland Center, NY 12085
Murray's Fools Distilling Company 7152 Amsterdam Rd, Glenville, NY (518) 357-8016
New Scotland Spirits
209 Lark St • Albany, NY 12210
Nine Pin Cider • 929 Broadway • Albany, NY
Ship’s Pub • 360 Northern Blvd Albany, NY 12204
The Excelsior Pub • 54 Philip St • Albany, NY
The Fountain • 283 New Scotland Ave Albany, NY 12208
The Olde English Pub • 683 Broadway Albany, NY 12207
The Pump Station 19 Quackenbush Sq • Albany, NY 12207
The Schenectady Distilling Co. /36 Locks Tasting Room 3304 Amsterdam Rd, Schenectady, NY (518) 952-1211
Yankee Distillers • 5 Fairchild Square, Clifton Park, NY (518) 406-3245
WINE, BEER & SPIRITS
Annand Wine & Liquor • 1437 Broadway Schenectady, NY (518) 374-8329
Albany Ale and Oyster
281 New Scotland Ave • Albany, NY (518) 487-4152
Boscia’s Liquor Discount 2710 Broadway • Bellevue Schenectady, NY (518) 346-5706
Black Mountain Wine & Liquor 680 Mariaville Rd • Schenectady, NY (518) 356-2828
Capital Wine 348 State & Lark Streets Albany, NY (518) 689-0160
Carman Wine & Liquor 3643 Carman Rd Rotterdam, NY (518) 356-5988
Colonie Star Beverage 1823 Central Ave (518) 869-5579
Englebardt’s Wine & Liquor 511 Union St (518) 372-4788
Goosehill Wine & Liquor 1529 Van Vranken Avenue Schenectady, NY (518) 357-3545
Madison Wine & Spirits 795 Madison Ave (518) 455-9463
Scotia Wine & Liquors 25 Mohawk Ave (518) 630-5107
Sheila’s Wine & Liquors 322 Delaware Avenue Albany, NY (518) 434-4258
Top Shelf Wine & Spirits 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 275-0644
United Wine Liquor 1650 Eastern Pkwy Schenectady, NY (518) 346-8085
Uptown Beverage 1866 Altamont Ave (518) 355-2305
Ferreira-Carpenter Estates Try our variety of family-made wines For wholesale inquiries call: (518) 598-4854
