Taste of Schenectady® and Beyond™ Summer 2022

VOL. 8 • NO. 1

AND BEYOND™ — THE GOURMET FOOD, LIFESTYLE, AND TRAVEL CONNECTION©

BROADWAY LUNCH Fifty- ve Years Serving Favorite Foods

FR EE

IT’S NOT JUST JAMAICAN… Dine-in and Take-Out Caribbean Cuisine

OUTDOOR PATIOS AND LIVE ENTERTAINMENT Centre Street Pub, Druthers, and More!

GATHERING TIME Dine Out • Grill & BBQ • Shop Local TASTEOFSCHENECTADY.COM

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COOKING + DINING + SHOPPING + SAVING + KIDS + HEALTH + FAMILY + HOME + WORLD

It’s gathering time — a time to call and invite friends to dine out — time to go gourmet shopping for backyard gatherings.

It is time to gather on outdoor patios to enjoy cocktails and great food — while listening to live bands and entertainment.

This issue contains a gastronomic approach towards a foodie lifestyle — cooking great cuisine, dining, a positive attitude, and shopping at mom & pop shops. As far as our commitment is concerned, every article is well-researched and well thought out by our dedicated teams of writers. Our sole purpose is to inspire people to support gastronomy and independent-owned businesses, and mom & pop shops!

In this issue, we spotlight at least nine (9) area Caribbean mom & pop restaurants — as well as gourmet businesses that are celebrating a milestone.

We started publishing online gourmet food guides in June 1999… By the year 2000, we began printing on newsprint — and by July 2001, we upgraded to costly magazine printing. As we celebrate the 8th year of Taste of Schenectady® and Beyond™ we have decided to return to our roots. Starting with this issue, we printed 5,000 FREE copies old-schoolstyle. Thanks for reading… Please patronize the advertisers, and mom & pop businesses featured.

tasteofschenectady.com PO Box 293 • Schenectady, NY 12305 (518) 831-0534 David J. Long, Jr., CDM, CFPP, FOI, KOFC Publisher and Editor-in Chief Contributors Amy Koren-Roth, Jessica Diaz, Melissa Hart, Lillian Peterson, Fran Schmidt, Amy Simpson, Amanda Walsh, Pamela Wayne, John Williams

CONTENTS

8 10 16 20 Taste of Schenectady® is a registered trade mark with the United States Patent and

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Trademark O ce. The contents of this magazine and its cover are protected by copyright.

Without limiting the rights under the copyright reserved above, no part of this publication may be reproduced, stored in, or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise) without prior written permission. ©2014-2022. Vol. 8 • No. 1

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Community-Supported Agriculture Buhrmaster Farms, Lakeside Farm, and Wm. H. Buckley Farm Barn Weddings

Patios and Live Entertainment Centre Street Public House, Druthers, and many more outdoor places to dine

Grilling and Chillin’ How to Cook the Perfect Steak by Project Smoke Master Steve Raichlen

Celebrating 55 Years Broadway Lunch for Dine-in and Take-out serves America’s favorite past-time foods!

It’s Not Just Jamaican…

Dine-in and Take-out Caribbean Cuisine

Taste and Tour Amy Koren-Roth Takes Us to Troy

DAVID J. LONG Food & Travel Editor

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AMY KOREN-ROTH

ED WOODS

Taste & Tour Coordinator

Travel Photographer

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MEATBALL CONTEST WINNERS AND

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e were pleased to return to town to find that the plaque awards and t-shirts arrived for our BEST BRAGGADOCIO MEATBALL CONTEST Winners: Canali's Italian & American Restaurant, Johnny's Schenectady, and Ferrari's Ristorante — and Best Ready to Cook Meatballs Winner Fred the Butcher. The WINNER of the Best Braggadocio Meatball Photo Contest at the Taste and Walking Tour was JOHN W... John won a $125 GIFT CERTIFICATE to shop at Fred the Butcher in Clifton Park, New York!

Desserts for the Meatball Taste and Walking Tour were provided by The Broadway Lunch, Blue Rose Cheesecake & Bake Shop, and Blue Ribbon Family Restaurant. Each attendee received Goodie Bags filled with gifts, and Gabriel's Supermarket heat and serve Italian meatballs and Gabriel's Marinara Sauce to take home! Look for more fun- lled events!

Johnny’s Downtown

Ferrari’s Ristorante

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Canali’s Italian American Restaurant

CELEBRATING ONE YEAR ANNIVERSARY IN BUSINESS

Chelsea Heilmann

Chelsea Heilmann of Take-Two Café recently celebrated one year in business after opening Schenectady’s only vegandedicated restaurant… She worked in the hospitality eld for 15 years, before opening the former Square One, a co ee shop.

Heilmann lived overseas for almost four years, traveling to Australia, New Zealand, Nepal, and other parts of southeast Asia.

Heilmann said she worked in cafés and took cooking classes to learn di erent cooking styles from across the world.

Chelsea Heilmann is a female entrepreneur on the move — she plans to open another eatery at 148 Clinton Street that will combine vegan pub food with 40-year-old video games.

Take-Two Café is open Monday to Friday 7 a.m. to 5 p.m., Saturdays 9 a.m. to 3 p.m., and Sundays from 8 a.m. to 3 p.m.

Fred the Butcher

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Pick-up day for the Community-Supported Agriculture (CSA) program is Thursday, between 1 pm and 6:30 pm.

Pick Your Own Flowers at the farm stand starts in July.

Buhrmaster Farms has a full line of ar sanal cheeses and bakery items — including pies, cakes, cookies as well as handmade fudge — and local and seasonal fresh fruits, owers, shrubs, and vegetables…

PICK YOUR OWN BERRIES Buhrmaster Farms’ “PICK YOUR OWN" Blueberries start in July — both located at the corner of Worden Rd and Swaggertown Rd, in Sco a NY. Call (518) 399-5931.

Melissa Hart Staff Writer

189 Saratoga Road (Route 50) • Sco a, NY

COMMUNITY-SUPPORTED

AGRICULTURE

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or well over 50 years, Buhrmaster Farms has been fully committed to offering the freshest local fruit, produce, and more! They provide The farm issues garden plants and premium landscaping mulch—including red mulch, black (sells) "shares" of mulch, cedar mulch, bark mulch, their crop to the screened organic compost, garden soil and topsoil for delivery or pick-up. community. As your

COMMUNITY-SUPPORTED AGRICULTURE (CSA) WORKS WITH YOU

investment matures, you reap dividends…

Buhrmaster Farms’ Community-Supported Agriculture (CSA) works with you: The farm issues (sells) "shares" of their crop to the community. As your investment matures, you reap dividends in the form of a basket of fresh produce each week! Here's an example of a "Full Share” A Share en tles the customer to a weekly harvest of fresh produce — a full range of

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vegetables, herbs, and small fruit (berries). A Fruit Share includes tree fruits such as peaches, plums, cherries, pears, and apples. The season runs June through October and their produce is available as harvested. Your shares will be provided in a half bushel basket.

GREAT BREAKFAST AND SUPERB LUNCH In the heart of Ballston Lake is the famous Country Store Lakeside Farm. You’re welcome to come in, slow down, and relax. Lakeside Farm is well known for its great breakfasts and superb lunches as well as being the home of the Original Apple Cider Donut. Stop by and browse through the country store full of specialty items, unique crafts, and gifts. In the country store, you will find a large variety of baked goods, and fresh homebaked pies. Here’s the family farm background story…

Lakeside Farm, Deli, Sandwich & Bake Shop The store’s con nued success led to the construc on of an apple barn in 1971 in order to be er serve customers who came to buy apples and cider during the busy fall rushes. Customer loyalty led to the plan ng of beans, tomatoes, corn, squash, pumpkins, and cucumbers in the early 1980s. The homegrown vegetables, made-toorder sandwiches, and home-baked pies became favorites of locals and visitors.

In 1948 Robert Pearce bought a Ballston Lake farm for its old barn and the cider press that was in it. Built in the late 1880s, the 120-ton screwdriven press was put to use and Bob, his wife Agnes, and their son Dick began making and selling filtered, preserved cider.

Their success with the cider led them to open a small retail store in 1958. That store, down in the back of where the current store now stands, proved successful as well, and in 1961 the Pearces renovated an old carriage barn on the property, making it the Lakeside Cider Mill & Farm store. They sold fresh vegetables and apple cider and two years later added pies salads and sandwiches to their wares.

Lakeside farm is well known for their great breakfasts and superb lunches as well as being the home of the Original Apple Cider Donut.

special events. The farm grew once again with the construc on of a pavilion for large group mee ngs, cra fairs, and other events on the property in 1998. Lakeside Farm is s ll a family-owned opera on with three genera ons of Pearce’s, their rela ves, and friends working to keep it going, and growing, today.

YE OLDE FARMHOUSE: The Pearce Family farmhouse has been transformed into a store that is very different. You’re invited to take a moment to relax and browse through. In the Ye Olde Farmhouse Gift Shoppe, you will be greeted with a beautiful variety of gift items in a setting that is quite unique… Lakeside Farm offers New York and Vermont Maple Syrups, Eggs, Oscars Smoke House Meats & Cheese, Boars Head Cold Cuts, Deli Salads, Fresh Baked Goods, a Large Selection of Baked Pies, and much, much more! 336 Schauber Road • Ballston Lake, NY • Hours: 8:00 am - 5:00 pm • 7 Days a Week • Call (518) 399-8359.

Butcher Shop, and Barn Weddings at Wm. H. Buckley Farm

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The popularity of the sandwich and pie shop led to the crea on of a breakfast menu in 1990. Lakeside’s hearty breakfasts and tantalizing sandwiches created the need for a larger indoor dining area by the late 1990s. Customers grew fond of Lakeside’s fare and began to pre-order pla ers of sandwiches, salads, and desserts for large gatherings. Soon came sugges ons that Lakeside cater

Barn weddings are very popular these days. But not many facilities can offer the experience of a wedding at Wm. H. Buckley Farm, located in Ballston Lake, NY. Wm. H. Buckley Farm recently renovated their grounds to include multiple barns and stables, covered outdoor areas, a pond, and views of Ballston Lake. 946 Saratoga Road • Ballston Lake, NY • (518) 280-3562.

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OUTDOOR PA IOS AND LIVE ENTER AINMENT The region o ers so many great places to dine outdoors in season — and Jazz on Jay Street, and Mohawk Harbor, have FREE concerts!

The Heaters often play at Centre Street • A Public House & Garden • www.facebook.com/theheatersbandalbany/

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ach week, Centre Street • A Public House & Garden presents live music on Thursdays, Fridays, and Saturday nights. There is nothing like dancing to live music under the stars with friends — while enjoying international, regional, and national beers — and light fare!

There is a cover charge (308 Union St • Schenectady, NY). https://www.centrestreetpub.com/live-music Druthers Brewing Company features a large outdoor beer garden with live music on the weekends. Druthers overlook Mohawk Harbor’s outdoor amphitheater featuring FREE performances all summer long.

(221 Harborside Dr • Schenectady, NY). MORE at: https://www.riverscasino.com/schenectady/harbor-jam-concert-series

151 Bar & Restaurant offers cocktails and food (151 Lafayette Street • Sch’dy, NY). Canvas, Corks & Forks has a side patio (402 Union St • Schenectady, NY). The main attraction that Katie O’Brynes Irish Pub sets its standards on is “Pleasing people”. This pub has a combo of good food and good service — with weekly dinner specials and live music on the patio (121 Wall Street State Street and Erie Blvd • Schenectady, NY). The Nest recently celebrated its oneyear anniversary. The outside patio was inherited from the previous restaurant operators (512 State Street). TJ's Flightline Pub offers a good time and great food and drinks to everyone. TJ’s usually has live music on its patio every other weekend (20 Saratoga Road • Glenville, NY).

Enjoy cocktails and tasty food on a spacious tented patio at The Water’s Edge Lighthouse “Cabana Bar”— located adjacent to the restaurant. Weather permitting, the patio is open daily at 4 pm in season (2 Freemans Bridge Rd • Glenville, NY).

At The Water’s Edge make a selection from the “Cabana Bar” menu — then sit and relax on the Freedom Patio!

Don't forget the Jazz on Jay Summer Concert Series each Thursday at Noon on the outside Pedestrian Mall. Frog Alley Brewing has an outdoor patio. However, music concerts are ticketed events.

“There is nothing like dancing to live music under the stars with friends” Enjoy the gorgeous view overlooking Saratoga Lake and the Vermont Mountains at Carson’s Woodside Tavern and The Overlook… Carson's is the perfect destination for comfy, casual dining in a great atmosphere! https://www.carsonswoodside.com/music-events Johnny’s Downtown opened its patio on June 1 with the Jay St Marketplace Outdoor Music Concert (433 State St • Sch’dy).

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Gershon's Deli is a family-owned caterer for deli, Bar/Bat Mitzvahs, and all your catering needs!

Gershon’s Deli & Caterers 1600 Union St. Schenectady, NY 12309 (518) 393-0617 • Breakfast and Lunch • Catering & Deli • Specialty Foods & Gifts • Order Pick-up or Delivery www.gershonsdeli.com Taste of Schenectady® and Beyond™

nce upon a time, the word, "deli" was short for "kosher delicatessen," a restaurant that specialized in the cured meats and hearty fare of a Jewish immigrant community.

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Gershon's Deli is open Monday to Wednesday 7am-3pm • Thursday to Friday 7-6, and Saturday 7am-5pm (Sunday catering only).

Today, Gershon's Deli & Caterers still offers corned beef, brisket, pastrami, turkey, gourmet entrées, salads, smoked fish, soups, desserts, and much more! It all started in 1954 when Irv and Lena Gershon opened their deli. They quickly outgrew their original store and in 1956, moved across Union Street to the present-day location. Over the course of two decades, Gershon's Deli name spread throughout the region, along with a thriving catering service.

At Gershon's Deli, they take great pride in catering office lunches and corporate events — and catering family Bar/Bat M i t z v a h s , a n n i ve r s a r i e s , b r i d a l a n d baby showers, birthday parties, and other special occasions. Whether you're looking to feed a crowd or having an intimate gathering of family and friends, let Gershon's Deli & Caterers help you plan your next event.

In 1973, Antonio "Tony" Lauria (b. 1954 in Sicily), immigrated to the US looking for work. That same year, Irv and Lena sold Gershon's Deli to their nephew Bob Lessner... Lauria purchased Gershon's Deli from Lessner, who referred to him as his "adopted son," in 1985... For the next 31 years with his business partner Lou Gregory, Tony Lauria presided over this legendary eatery, until his passing away on September 9, 2016.

Next, Tony's daughters took over the business.

At home or in the office, Gershon's always earns rave reviews for its signature platters, beef and chicken entrées, pasta dishes, appetizers, and world-famous desserts. From soup to nuts and everything in between, Gershon's Deli & Caterers make every occasion delicious! For catering call Gershon's Deli at

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Summertime Muse & Whimsical Mocktails John Williams Staff Writer

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ummertime is the perfect time to arrange parties and invite guests. A party in the backyard or around the pool will feel incomplete without a variety of food and drinks.

Some people do not like to take the responsibility of serving alcoholic beverages to their guests. So, mocktails are great way to make your party safe and whimsical.

Colorful drinks will definitely make your guests feel satisfied. Here is a list of some fabulous nonalcoholic drinks that can be prepared in minutes.

Mocktail Mojito: Fresh mint is in abundance during summer — and there are many types of mint to make this drink. We suggest melting Splenda® brown sugar to make a simple syrup — allow it to cool. Freshly squeezed lime juice, muddled with fresh mint in a bar glass will infuse the flavor of the drink. Add the mint, simple syrup, and ice, and fill the glass with club soda. Then stir and pour the Mojito into a large Collins or Highball glass. Garnish the Mojito with lime slices, and more mint to your liking.

Lemon Cooler: This is a yellow drink containing the same quantities of iced tea and lemonade mixed in a rocks glass that can be decorated with a sprig of fresh rosemary and lemon wedges in the glass.

Virgin Maria: This shaken drink has tomato juice, lemon juice, Worcestershire sauce, 1 tsp of horseradish, Tabasco, cocktail salt and pepper rim, and a fresh celery stalk served in a Highball glass with ice.

BTW: The Nest (512 State St, Schenectady) has a cocktail and Mocktail menu.

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Cranberry Spritzer: A mixture of cranberry juice and sparkling water in a stemmed wine glass with an orange slice is refreshing!

Cryptocurrency Dining “In the Capital District, the only restaurant that I am aware of that has pioneered the acceptance of cryptocurrency as a way to pay for food, is Roosters NY, in Rotterdam…"

ROOSTERS NY

2675 Hamburg St • Schenectady, NY (518) 930-2479

www.roostersny.com

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by Steve Raichlen • stevenraichlen.com

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housands 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.

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.

Set up a 2-zone fire: Whether working over

Season the meat: For the best flavor and

smoked or indirect grilled until its internal

sear, season the steak on both sides with

temperature is 10 degrees lower than the

coarse salt, arrange on a wire rack, and

desired finished temperature, then quickly

refrigerate (uncovered) for at least an hour or

seared over direct heat to finish.

up to a day before grilling. The salt will act

As steakhouse line cooks can tell you, consistent results are dependent on having a system. Here’s the one I use.

like a dry brine, drawing moisture to the

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

have an hour, simply season the steak right

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surface of the meat. Pat the steak dry before placing it on the hot grill grate. If you don’t 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.

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

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.

Gabriel’s has expanded their business and added a Wholesale custom cut shop. They o er the highest quality primal cuts to any Chef’s speci c needs. Gabriel’s HACCP and USDA Certi ed wholesale division is able to supply restaurants and local venues with Custom Cut Orders of Prime, Choice, and Select meat. If you have any questions or inquiries please contact the Custom Cut Division by calling the store direct at (518) 355-2230.

1924 Curry Rd • Rotterdam, NY 12306 • Phone: 518-355-2230 255 Mohawk Ave • Scotia, NY 12302 • Phone: 518-370-0140

www.gabfoods.com

GABRIEL’S CUSTOM CUT MEATS

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Grilled Halloumi Ingredients: ½ pound halloumi semi-hard cheese, drained and sliced into rectangular thick slabs for grilling 2 tablespoons olive oil Juice of ½ a lemon + zest to garnish 2 tablespoons toasted sesame seeds Chopped fresh parsley, to garnish

Method: Heat a grill over medium-high heat. Toss the halloumi in one tablespoon of olive oil. Place the halloumi on the grill and cook on both sides until golden brown. Remove it from heat and put it into a bowl. Squeeze lemon juice into the bowl, add the remaining tablespoon of olive oil and add the toasted sesame seeds. Toss the halloumi in the dressing to coat on all sides. Place it on a cutting board, and sprinkle with parsley and lemon zest.

CEDAR PLANK SALMON: Presoak a cedar plank in water for 1-2 hours. Coat the salmon with the olive oil and season generously with the Montreal steak seasoning. Drain the cedar plank, and place the salmon fillet on top. Preheat a charcoal grill to medium heat (350˚ F). Grill, covered until the salmon is cooked through. Garnish with lemon slices.

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The Salmon is done when it akes easily with a fork.

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Owner Philip Menagias and Manager José Robles

Huge Steak Sandwiches

BROADWAY LUNCH for DINE-IN or TAKE-OUT!

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ummertime is a perfect time to enjoy American cuisine and the freshness of the season... Greek families have become synonymous with the words diner, eatery, and restaurant — and in the Capital District, the Menagias family is known for their popular restaurants that have friendly staff and great local food!

and onions. Other toppings include American cheese, bacon, baked beans, cheese sauce, coleslaw, and sauerkraut for 50¢ each. In addition to their dine-in Famous Hot Dogs, Broadway Lunch offers Hot Dog Family Packs with French Fries for takeout. The Home-Made Onion Rings are just as popular and tasty!

The Menagias family began introducing the fabulous flavors of America’s favorite past-time foods over fifty years ago... Jimmy Menagias brought his nephews, Angelo, and, Jerry, their sisters, Kathy and Vicki, his brother, Philip, and wife, Adamantia, from Greece to New York City on April 4, 1967 — the same year that Jimmy opened Broadway Lunch. On April 4, 2018, Jimmy’s nephew, Angelo’s oldest of three sons, Philip Menagias, took over Broadway Lunch from his Aunt Vicki and Uncle Steve.

The menu of Charcoal Flame Burgers at Broadway Lunch is almost endless. Charcoal Flame Chicken Sandwiches are served classic, Cajun, BBQ, and Buffalo-style. The Chicken Salad, Tuna Salad, Ham & Cheese, Turkey, Roast Beef, and/ or Corned Beef deli-style sandwiches are stupendous! Hot Specialty Sandwiches include Open-face Hot Roast Beef or Hot Roast Turkey sandwiches served with mashed potatoes and gravy, Italian "Sindoni" Sausage on a toasted hoagie roll with sautéed peppers, onions, and sauce — Chicken Souvlaki or Gyro made with a choice of marinated beef or chicken, lettuce, tomato, onions, and Tzatziki sauce served on grilled pita bread — BBQ Pulled Pork that is slow-roasted and finished with Honey Smokehouse BBQ sauce. And, let’s not forget the extremely popular and well sought-after Steak Sandwiches (pictured above), shaved beef Philly Cheesesteak and juicy shaved Chicken Philly Cheesesteak — both made with fresh sautéed onions and melted cheese, to name a few.

In April 2022, Broadway Lunch celebrated 55 years of serving the Capital District fabulous dine-in and take-out foods! Over the last fifty-five-plus years, dining patrons have flocked to Broadway Lunch to savor the flavor of Mediterranean-inspired cuisine fused with America's favorite past-time foods.

Broadway Lunch tailors its menu to offer favorite foods that couples and American families like to eat... Patrons rave about Broadway Lunch for their hot off-the-sizzling grill Famous Hot Dog — served on a soft bun with their Original Chili Meat Sauce recipe, mustard,

“THE CRISPY CLAM FRY, FANTASTIC FISH FRY, AND FISH & CHIPS (AVAILABLE EVERY DAY) KEEP CUSTOMERS COMING BACK FOR MORE… “ 20

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Order a fresh-made Caesar Salad, Greek Salad, or Toss Salad, and, add Grilled Chicken or Gyro meat for a small additional charge. Broadway Lunch prepares all their foods from scratch using only the best and freshest ingredients. The crispy Clam Fry, fantastic Fish Fry, and Fish & Chips (available every day) keep customers coming back for more…

The Fish Fry with Mac & Cheese and Macaroni & Cheese with Cup of Soup are available Friday and Saturday only… Dining patrons love the 14 oz. Angus New York Strip steak served with soup, potato, and vegetable, and choice of mushroom gravy or sautéed onions & mushrooms. There's also Broiled Haddock with lemon butter, Chicken Parmigiana, Chicken Ziti Broccoli, Spaghetti or Ziti served with Italian meatballs or Sindoni sausage, magnificent-made Meatloaf, and robust Roast Turkey lunch and dinner specials — served with a choice of a cup of soup, starch, and vegetable — a dinner side salad is just $1.75… Go there today!

David Long Food & Travel Editor

Broadway Lunch is open Monday thru Saturday 10:30 am to 9:00 pm… Closed Sunday. At Broadway Lunch, they will never compromise on buying the best quality ingredients — to serve their customers the best quality food — dine-in or take-out!

BROADWAY LUNCH Often, Broadway Lunch offers one of Philip Menagias' mom, Alexandra’s Classic Greek recipes — based on fresh chicken baked with Greek olive oil, fresh crushed garlic, oregano, fresh tomatoes, and an abundance of savory spices, and potatoes.

I like the aspect that when I order the Broiled Haddock at Broadway Lunch, I can substitute the rice for their

In April 2022, Broadway Lunch

2101 Broadway • Schenectady, NY • (518) 372-3222

broadwaylunch.com

celebrated 55 years of serving the Capital District fabulous dinein and take-out foods!

outrageous-tasting onion rings as my side dish… The huge fillet Broiled Haddock Dinner Special also comes with lemon butter sauce, choice of a cup of soup of the day, and choice of fresh vegetable du jour.

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Smash Heart Box Not your average chocolate heart.

Smash Heart Box will celebrate one year in business in October — and has added assorted candies!

Completely customize a Smash Heart Box for someone special! A chocolate Smash Heart is 100% edible… What makes a Smash Heart so great is, that it's hollow, which allows you to place a gift underneath it, such as an engagement ring, then the recipient has to smash open

Lifestyle Juice Bar In 2016, Otha Powell opened Lifestyle Juice Bar at 1518 Bradley Street, in Schenectady.

Born half Grenadian in the Bronx to a vegetarian mother, Otha specializes in selling fresh fruits and vegetable juices, shakes, and smoothies. He carries an oxidants, sea moss from the West Indies, fresh herbs, and authen c Matcha Powder. A month ago he re-opened at 96 Jay Street • Schenectady, NY 12305

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the heart to reveal the gift inside. The color of the heart is customizable as well as the lettering, and Includes chocolatecovered strawberries and a pretzel… Not your average chocolate heart.

435 Liberty Street Schenectady, NY 12305

Here is a short list of drinks: 16 oz. Blueberry Brain Booster Smoothie: Blueberry, banana, oats, and choice of pineapple juice or almond milk.

My daily Green Cleanse: Fresh cucumber, spinach, celery, kale, and lime.

Peanut Butter Power Shake: Banana, peanut butter, oats, vegan vanilla protein powder, almond milk, and honey.

Red Viagra: Watermelon, lemon, Matcha powder, beets, lime, and strawberry.

Arthur’s Take n’ Bake Last August, Arthur’s 1795, in the Stockade, announced, “Menu development has begun! From baked goods to breakfast sandwiches to take n’ bake dishes to dog treats, we are testing and tasting and testing again to bring you the best menu we can muster…” Recently, we

visited, and the coolers were fully stocked with take n’ bake.

35 North Ferry Street • Schenectady, NY 12305

Digital Visitor Kiosks Discover Schenectady announced in midMarch that it has deployed eight digital visitor kiosks throughout Schenectady Co.

More kiosk locations are planned for the County.

There are currently six indoor locations including Rivers Casino & Resort, Frog Alley Brewing, Proctors Theater, Union College’s Student Union, SUNY SCCC’s Student Union, and Via Port Rotterdam. The two outdoor locations include the Village of Scotia Library and the Jay Street Marketplace…

events and businesses —

“Schenectady County has so many great attractions, there’s something for everyone,”

said

Schenectady County Legislator Cathy Gatta, President of Discover Schenectady’s Board of Directors. “These easy-touse kiosks will help visitors and residents alike learn about all of our attractions.”

Event Planners Book Now!

Banquet Hall seats 75-80

EVENTS • HALL RENTAL • LIVE SHOWS Anniversary, baby shower, bridal shower, corporate events, and of course, your dream Elvis wedding (or no Elvis)… Our exclusive caterer can help you plan the perfect banquet. Ask about our photo booth, stage with podium and microphone — drop-down screen available for conferences and seminars. Call to attend a GROUP LIVE ELVIS SHOW AND LUNCH TOUR on select days — Aquarium tickets can be added to your package.

BASIC WEDDING PACKAGE Wedding Officiant Use of silk flowers Traditional wedding music Unity candle • 15 Digital images Ask about number of guests…

CALL (518) 419-1334 billsli leweddingchapel

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Taste of Schenectady® and Beyond™

ViaPort Rotterdam Mall • 93 W. Campbell Ave. • Rotterdam, NY

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by Food & Travel Editor David J. Long, Jr., CFPP

CARIBBEAN CUISINE

Alo a Empanadas

It’s more than Jamaican food!

A Taste of Guyana Roti Shop & Bakery

include Cuba, Hispaniola, Puerto Rico, and Jamaica.

Haiti and the Dominican

C

Republic share the island

aribbean cuisine is more than Jamaican food!

of Hispaniola. Puerto Rico

There is a unique flavor to Caribbean cuisine that

is an unincorporated

comes from the combination of culinary influences

territory of the US, while

from as far away as Africa, Europe, India, and Asia. The list of

the Cayman Islands are a

Caribbean Islands includes; Anguilla, Antigua and Barbuda,

British Overseas Territory.

Barbados, Belize, Costa Rica, Curaçao, Grenada, Honduras,

Venezuela remains the last

Montserrat, Nicaragua, Panama, Saint Kitts and Nevis, Saint

part of the Caribbean…

Lucia, Saint Vincent and the Grenadines, Sint Maarten,

Patronize these area restaurants that serve great island-style food!

Trinidad and Tobago, Turks and Caicos Islands, and the US Virgin Islands, etc. The Greater Antilles of the Caribbean

Five A’s

Caribbean Cuisine The total flight time from Barbados, and Guyana to Venezuela is 1 hour 38 minutes. Pepperpot is Guyana’s national dish. Doubles are made with Chana curry chickpeas and two spicy flatbreads. Five A’s Caribbean Cuisine includes African, Indian, and European culinary influences. Located at 294 Altamont Ave and Hamburg St.

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A cookbook published in 1520 mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food… I ordered the Jerk Empanada and Seafood Empanada with 2 sides at Alotta Empanadas. The Seafood Empanada is made with Rashee’s seafood dressing, shrimp, crab, Cajun seasoning, garlic, and cheese. Owner Rashee Cridelle opened at

1309 Altamont Avenue, in Rotterdam, NY, on March 1, 2020 — after owning a restaurant on Wolf Road.

Alotta Empanadas are not your ordinary bodega mush-filled turnovers…

Her empanadas are meaty.

African-Caribbeans and West Indian people cook many of the same foods as their Creole ancestors.

And, Rashee now offers soul food on her menu here.

QUICK TAKE-OUT

SAVOR THE FLAVOR OF HISPANIOLA

Frank’s Caribbean Fire Grill

Mami’s Spanish Restaurant

K&R Dominican Cuisine

It’s not that we do not like Jamaican food — we actually prefer the flavor of the marinade of Jerk spices rubbed on dark meat chicken, fish, and fatty cuts of pork. We make our own Beef Patties or buy them at local restaurants. The owner of Frank’s Caribbean Fire Grill was born in Jamaica. His dad was a cook on a cruise ship…

Mami's Restaurant opened 14 years ago on South Pearl Street, in Albany, NY. Mami and Benedicto Fabian were born in the Dominican Republic... They moved the restaurant to 911 Crane St, in Sch’dy, five years ago.

Mami’s plans to open a second location at 2236 Broadway in Schenectady.

Karina and Ramone of K&R Dominican Cuisine opened their spot 4 years ago at 1305 Altamont Avenue in Rotterdam, NY. The eatery is located across from the Wal-Mart, in the Runway Express gas station. The small take-out restaurant offers great food and service!

San Francisco

Spanish American Restaurant — Dine-In

José, and his wife, Carman, serve soups and Caribbean-Spanish food at San Francisco.

Dine-in and savor the flavor of bodega food…

Chicharrón, rice & peas, and sweet plantains are popular dishes on many Caribbean-Spanish menus.

872 Albany St • Sch’dy, NY.

Executive Roy’s Lounge Caribbean

Mami’s Pernil (pehr-neel) Spanish pork

Tropical Fever Executive Lounge Trinidadian cuisine has Asian, Caribbean, and Indian influences. 108 Jay St.

Cuisine 769 State St • Schenectady…

Take-out only Mon-Saturday.

State St Caribbean…

Frank’s Caribbean Fire Grill celebrated its two (2) year Anniversary on July 6, 2022. The freshmade Jamaican food restaurant offers dine-in and take-out. 905 Albany St • Schenectady, NY.

Taste of Schenectady® and Beyond™

Barbados, Trinidad and Tobago have distinctive Creole cuisine and West Indies traditions. Tiffany’s West Indian Restaurant is located at 1331 State St, in Schenectady, NY. A Taste of Guyana Roti Shop & Bakery is famous for its curry dishes and duck. 1414 State St, Schenectady, NY.

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sold whole or in llets, with or without the bone. The sal ish is rst soaked for 1-2 days, then boiled, and cooled, before aking the sh to make Ackee and Sal ish.

Cooking Tips for Home Cooks & Restaurants

JACKFRUIT and SALTFISH

Bacalaitos are Puerto Rican-style sal ish pancake-like fried fri ers. Bri sh West Indian Coloniza on began with Saint Ki s in 1623 and Barbados in 1627. The former was used as a base for Bri sh coloniza on of neighboring Nevis (1628), An gua (1632), Montserrat (1632), Anguilla (1650), and Tortola (1672). French coloniza on began too on St. Ki s with the Bri sh and the French spli ng the island amongst themselves in 1625. Spicy meat pies made with sal ish, or other meats and vegetables originated from the Bri sh turnover and were mixed into Caribbean cuisine when Britain colonized Jamaica… Jamaica was an English colony from 1655 (when it was captured by the English from Spain), and a Bri sh colony from 1707 un l 1962, when it became independent. It may surprise you that the Caribbean’s official language is English but it has its own style which changes as you go to different places.

Sometimes Caribbean people don’t use English words, they

...

Substitute for Ackee Fruit

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ckee and Sal ish is not just a Jamaican combo dish, ackee is a fruit used by many Caribbean people. Ackee is not a na ve plant to the Caribbean, Compared to a can it was brought from West Africa and of Ackee that can introduced to the Caribbean before 1778. cost $11 to $23, the Ackee and sal ish is a Caribbean breakfast can of Jackfruit that that is a nutri ous way to start the day — we purchased at the and is eaten all day. But Ackee is toxic if not prepared properly. Fresh ackee is illegal in new Farmer’s India America so many people buy it in a can.

Market in Colonie Ackee and Sal ish is a must-try Caribbean was only $1.99. dish. Canned ackee can cost between $11 to $23 — depending on online shopping and local West Indies market prices. Therefore, we started buying Jackfruit as a substitute for Ackee… Garnish each dish with fresh Avocado!

Bacalao (pronounced [bah-kah-LAH-oh]) is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried. It's then

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might use other languages' words for foods due to their mixed culture, such as Jeera aka Dhaniya Jeera Powder (often made by toasting cumin seeds and coriander seeds, cardamom, chilies, cinnamon, dried curry leaves, bay leaves, and peppercorns).

Some people believe that all Jamaicans are Rastafarians but they are not. Jamaica actually has the most religious houses of worship per square mile on earth — with Chris an, Jewish, Hindu, Muslim, and Bahai places of worship (Rastafarians don’t usually have a place of worship, they are more free-style so I excluded their religion on the list above). Jamaica has a unique blend of people due to immigrants and slavery. About

90% of the popula on has Irish roots due to the deporta on of the minority Irish from the UK. They also have East Indian, Caucasian, Chinese, and a good amount of mixed people. In the Caribbean Islands, you will find different ethnic groups, but they all consider themselves Caribbean people.

Many Caribbean people consider a meal to be a relaxing, social time where manners don’t matter as much as enjoying the eclectic cuisine and great company. Although the people who live in the more urban areas don’t tend to eat meals with the family as much as people living in the rural areas.

The Caribbean food served in the United States will always enliven your pale e and senses — and spice up and tantalize your taste buds!

Jackfruit is commonly used in South and Southeast Asian cuisines… However, like Soy Sauce which is used to make some types of Jerk Seasoning (see our photo of Jerk marinated raw chicken), Jackfruit is popular in Caribbean cooking.

For the Jackfruit and Saltfish dishes featured here, we simply boiled and flaked the salted cod, and set it aside. Then we minced fresh garlic, scallions, red onion, 1 Scotch bonnet pepper, diced sweet bell pepper, fresh diced tomato, fresh minced cilantro, and fresh thyme — and sautéed these ingredients in Dende (red palm) oil. Then we tossed all these ingredients with the drained diced Jackfruit and cooked salt sh.

NOTE: You can adjust the seasoning with a little Adobo® Seasoning.

The jackfruit, also known as the jack tree, is a species of tree in the g, mulberry, and breadfruit family. Its origin is in the region b et we e n t h e We ste r n Ghats of southern India, all of Bangladesh, Sri Lanka, and the rainforests of the Philippines, Indonesia, and Malaysia… The ripe fruit is sweet (depending on variety) and is more o en used for desserts. Canned green jackfruit has a mild taste and meat-like texture that lends itself to being called a "vegetable meat”.

We serve Coconut Grits or Mashed Cassava root with our Jackfruit and Sal ish.

Compared to a can of Ackee that can cost $11 to $23, the can of Jackfruit that we purchased at the new Farmer’s India Market in Colonie was only $1.99.

Farmer’s India Market, 1814 Central Ave, Albany, NY 12205 • (518) 869-2200 Here is a map of the Caribbean and parts of Central and South America.

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Cabinets, Counters, Decor and How To Hire A Kitchen Designer

by Fran Schmidt

W

hether 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 take the plumbing, electricity, gas lines, and general interior into account, 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 the process of setting up the kitchen interior can be so complex, do you really want to go at it by yourself?

The Benefits of Hiring a Kitchen Designer A lot of people feel paranoid about hiring a kitchen designer because they feel it would result in them having to give up control of their dream kitchen. That’s not the case. A good kitchen designer would work with you to bring your vision to reality while also ensuring that everything goes in the right place.

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 not notice 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. They will also know how to best use the available space of Jamie and John Bergami of Homecrest Kitchens, Inc.

“

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 e ectively and with style.”

the interior, irrespective of the size of your kitchen.

As a result, you’ll have a place 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 that you let a professional do the job.

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How to Make Baba Ganoush and Hummus Bi Tahini Grilling the eggplant will take from about 10 to 20 minutes, depending on the size of the eggplant.

INGREDIENTS 1 large eggplant, about 2 pounds total 1 Tb extra-virgin olive oil (EVOO) 1 large onion, chopped • 4-6 cloves roasted garlic 3 Tb tahini (sesame seeds & sesame oil puree) juice of 1 lemon, fresh squeezed ½ tsp ground cumin • pinch Afghan saffron threads salt and freshly ground pepper, to taste

Instructions

Remove the eggplant from the grill and let cool. When cool enough to handle, peel off the skin of the eggplant and stems, and cut the eggplant into chunks. Heat the EVOO in a skillet.

Add the onion and sauté over moderate heat until translucent.

Add the garlic and continue to sauté until the onion is golden brown. Combine the eggplant, the onion and garlic mixture, and the remaining ingredients in a blender or food processor.

Process until the mixture is a slightly chunky puree. Transfer to a serving container and serve at room temperature.

Preheat a grill to 350°F. Arrange the whole eggplant on grill grates. Grill the eggplant on all sides until the skin is charred and the eggplant has collapsed, turning the eggplant with metal tongs.

To make Hummus Bi Tahini, substitute the chickpeas for the eggplant and do not use the onion. Process the chickpeas and other ingredients in the blender or food processor until smooth.

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District by way of its favorite local food, architecture, and more on a 3-hour, 1.5-mile walk and progressive brunch that is sure to be deliciously entertaining. Gain insight into the Collar City’s history, the ups and the downs, and how food and drink play an integral part in its revitalization.

There are 4 restaurant tastes and 2 tastes picked up from the Troy Waterfront Farmers Market. You will be guided through the farmer's market and the tour ends in time to continue shopping at this award-winning, year-round producers' market. Tickets are $74 for adults, and $54 for kids and the tour is accommodating to most dietary needs. Book a tour now through October as you plan for your trip. You don’t want to miss this experience. www.tasteoftroyfoodtours.com

Amy Koren-Roth Food & Tour Coordinator

TOUR DOWNTOWN TROY WITH TASTE OF TROY FOOD TOURS

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he city of Troy in New York’s Capital Region is perfectly located – 2.5 hours from Boston, 3.5 from Montreal, and an easy, beautiful 2.5-hour train ride along the Hudson River from New York City.

Nestled right on the east shore of the Hudson River, the famous Collar City has had its ups and downs but is thriving once again and perhaps more than ever.

Downtown Troy has been reborn into a hip, little city with brand new attractions as well as an old, historic side. Come see why people and movie companies are flocking to Troy as you explore the city via food tour, nature walks, and local shops, and make sure you get a photo at the iconic TROY, NY sign.

There are 4 restaurant tastes and 2 tastes picked up from the Troy Waterfront Farmers Market.

There’s no better way to get to know a new city or explore your hometown than a food tour. Taste of Troy Food Tours will show you the gems of Central Troy Historic

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Taste of Schenectady® and Amy’s Walking Tour Meatball Photo Contest Results…

The winner of the Taste of Schenectady® BEST BRAGGADOCIO MEATBALL Selfie Photo Contest was John W. Congratulations, and thank you to everyone who made this event a success!

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ach year, the Downtown Schenectady Improvement Corporation (DSIC) Wing Walk normally attracts large crowds of visitors to

Schenectady on the first Saturday of October.

The crispy skin that crumbles as you bite down enhanced by the spicy, tangy sauce that drenches your lips, and bursts Buffalo wings provide a divine sensory experience unlike any other. Buffalo wings are a heartthrob in New York’s dining scene for a reason.

Do you plan on traveling this season and want to dine out on authentic Buffalo wings in the place that

Amy Simpson Staff Travel Writer

made this pub food famous? If so, here are the top three (3) picks for wings in Buffalo, New York by Taste of Schenectady® and Beyond™ magazine:

GABRIEL’S GATE, ELMO’S, AND DUFF’S RANK FOR WINGS Gabriel’s Gate No one does wings like Gabriel’s

The crispy skin that crumbles as you bite down… Buffalo wings are a heartthrob in New York’s dining scene for a reason.

Gate. Their wings have a perfect balance of creaminess, tanginess, and spice. Each wing is fried to perfection.

They know how to get the frying just right. The skin is not tough or chewy; it is crisp and fatty and produces a satisfying crunch when you bite. The

half-cabin half-bar aura of Gabriel’s Gate is unique and appealing to visitors, further enhancing your wing-eating experience.

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Elmo’s Restaurant and Sports Bar Elmo’s Restaurant and Sports Bar double-dip chicken wings are unparalleled and a local favorite. They know their sauce game like Tom Brady knows football. Their crispy and tender wings have taken people by storm, especially since they have been a runner-up in the Chicken Wing Tournament that Buffalo Eats holds.

anchor bar, duff’s, or Young’s Wings?

Duff’s Famous Wings is becoming a popular tourist destination. Duff offers all levels of spice to fit people’s varying preferences. Duff's, began selling Buffalo wings in 1969. A newspaper article stated that Anchor Bar and the Bellissimo family began selling wings in 1969… In 2013, Buffalo finally recognized John Young, who moved to Buffalo from Alabama in 1948, and began serving uncut chicken wings that were breaded, deep-fried, and served in his own "Mumbo Sauce”… Young stated that the Anchor Bar didn’t offer Buffalo wings as a regular menu item until 1974.

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An Appeal for Peace and Taste of

DNIPRO EURO FOODS

by David J. Long, Jr., FOI, KOFC

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wenty-three years ago, a Ukrainian man decided to leave what today is known as Dnipro — formerly known as Dnipropetrovsk but renamed during the process of de-communization. Foreigners were not allowed to visit Dnipropetrovsk without official permission until the 1990s. So, nine years ago, this ex-pat decided to open DNIPRO EURO FOODS in Latham, NY, to share his love and passion for Ukrainian food. DNIPRO imports its European artisan bread directly from Germany par-baked and frozen — and then finishes baking the bread on the premises — before displaying whole loaves for sale in its store, along with its charcuterie and Eastern European groceries.

Charcuterie has become so popular in the United States — and although Dnipro Euro Foods sells some of the Italian classic delicatessen cold cuts — this store imports more German, Polish, Ukrainian, and Italian-style cured and smoked meats for your next Smörgåsbord Party!

Our favorite Dnipro deli item is Cold Smoked Pork Loin which blows away the best carpaccio we’ve ever had! If you are trying to buy cured and smoked meats for your next charcuterie platter, picnic, and/or Smörgåsbord at home, call or stop in and see the culinary team at Dnipro Euro Foods for help… Dnipro Euro Deli believes in dining on gourmet foods at home. Their experienced cooks and customer service staff have a wide range of pickled products, salads, smoked fish, and European-style catering trays and prepared foods just for you!

Pickle red onions, make egg salad and place them both on top of fresh arugula. Then open up a can of Dnipro’s Icelandic Cod Liver, and drain the oil. Top the salad with the cooked cod livers.

DNIPRO bakes daily some of the most mouth-watering breads, and meat pies.

DNIPRO EURO FOODS HOURS: Monday: 11 am - 6 pm Tuesday: closed

“…Cold Smoked Pork Loin which blows away the best carpaccio we’ve ever had!”

Wed - Thursday - Friday: 11am - 6 pm Saturday: 10 am - 4 pm

-FOOD & TRAVEL EDITOR DAVID LONG

Sunday Closed ADDRESS:

898 Loudon Road, Latham, NY 12110

(518) 213-7007

www.eurodnipro.com

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GOURMET SHOPS AND SPECIALTY STORES FISH & SEAFOOD MARKETS

BREAKFAST & DINERS

BAKERY • DELI AND MORE

Anker’s Fish House 420 Altamont Ave • Schenectady, NY (518) 382-8842

Ambition Bistro 154 Jay St • (518) 382-9277

Arthur’s Market & Café 35 N Ferry St • Schenectady, NY (518) 709-0019

Combos Fish Fry 865 Crane St. • Schenectady, NY (518) 377-6636

AnnaBelle’s Café 2621 Guilderland Ave • Schenectady (518) 377-7766

Bagels and Bakes 1927 Curry Rd • Rotterdam, NY (518) 355-6801

Fin Your Fishmonger 2050 Western Ave • Guilderland, NY (518) 452-4565

Bellevue Café 2630 Broadway• Rotterdam, NY (518) 393-7720

Hooked Market & Kitchen 1177 Troy Schenectady Rd, Latham, NY (518) 389-6217

Broadway Lunch 2101 Broadway • Schenectady, NY (518) 372-3222

Capri Imports Italian Deli 2617 Broadway • Schenectady, NY (518) 346-6511

ETHNIC MARKETS

Blue Ribbon Diner 1801 State St • Schenectady (518) 393-2600

Civitello’s Italian Pastry Shoppe 42 N Jay Street • Schenectady, NY (518) 381-6165

Bud’s on Jay Street 185 Jay St • Schenectady, NY (518) 952-4466

Dnipro Euro Foods 898 Loudon Road • Latham, NY (518) 213-7007

Duanesburg Diner & Restaurant 5156 Western Turnpike Duanesburg, NY (518) 895-8843

For The Love of Bacon • Mariaville Farm 834 Duanesburg Road • Schenectady (518) 280-4760

Farmer’s India Market 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

Gershon’s Deli & Bakery 1600 Union St. • Niskayuna, NY (518) 393-0617 Mike’s Hot Dogs 1135 Erie Blvd • Sch’dy (518) 382-9213

Fred The Butcher • 1473 U.S. 9 • Clifton Park (518) 371-5333 • 386 Maple Road Slingerlands (518) 650-8849

Lily’s Café 181 Freemans Bridge Rd• Glenville (518) 393-3060

Gabriel’s Supermarkets 255 Mohawk Ave Scotia, NY (518) 370-0140

Newest Lunch 715 Albany St • Sch’dy, NY (518) 377-6580

Blue Rose Cheesecake & Bake Shop 1815 State St • Schenectady, NY (518) 393-2765

Full Belly Deli & Bakery 2601 Guilderland Ave, Schenectady, NY (518) 280-5272 Perreca’s Bakery & More Perreca’s 33 W. Jay St • Sch’dy • (518) 372-1875 Villa Italia Bakery 226 Broadway • Schenectady, NY Schenectady (518) 355-1144

GOURMET • PASTA • SAUCE • MORE Canali’s Italian American Take-out 126 Mariaville Rd • Schenectady, NY (518) 355-5323

1924 Curry Rd Rotterdam, NY (518) 355-2230

Peter Pause Italian Restaurant 535 Nott St • Schenectady, NY (518) 382-9278

The Little Lamb's Chop Sahr’s Cash & Carry • 2068 Curry Rd Schenectady, NY (518) 357-3117

Point Café 964 Helderberg Ave • Sch’dy (518) 395-9717

9 Cobbee Rd, Latham, NY (518) 785-7480 • Albany • Saratoga

Redwood Diner 2688 Hamburg St • Sch’dy (518) 355-9522

Casa Visco Sauces 819 Kings Rd, Schenectady, NY (518) 377-8814

Niskayuna Food Co-Op 2227 Nott St Schenectady, NY (518) 374-1362 Predel’s Ranch 59 Garnsey Rd • Rexford, NY (518) 399-0265 Rolf’s Pork Store 70 Lexington Ave • Albany, NY (518) 463-0185 Sal’s Quality Market 2713 Guilderland Ave • Sch’dy (518) 346-0408 The Big Body Butcher • 2008 Central Ave Colonie, NY (518) 414-3260 Vito A. Sindoni & Son Sausage 1070 Settles Hill Rd, Altamont, NY (518) 374-7900

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Roosters NY 2675 Hamburg St • Rotterdam, NY (518) 930-2479 Scotia Diner 114 Mohawk Ave (518) 372-9776 Skyport Diner 35 Freemans Bridge Rd (518) 382-9773

Cardona’s Latham Market

Hickory Hill Smokehouse 3 Courtney Dr • Delanson, NY Sat-Sun Only (518) 875-6048 Pede Brother’s Pasta 582 Duanesburg Rd • Schenectady, NY (518) 356-3042

FLORISTS

Tops American Grill, Bakery & Bar 351 Duanesburg Rd • Rotterdam, NY (518) 355-9864

Flowers By Jo-Ann 1177 Union St. Schenectady, NY (518) 280-3759

Union Café 1725 Union St • Sch’dy, NY (518) 280-1600

Frank Gallo & Son Florist 1601 State St • Schenectady, NY (518) 399-2424

FARM STANDS AND COUNTRY STORES 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

Fo'Castle Farm Country Store 166 Kingsley Rd Burnt Hills, NY 12027 (518) 399-8322

Best Fire Hearth & Patio 1760 Central Ave, Albany, NY 12205 (518) 869-9600

Mariaville Farm 834 Duanesburg Road • Schenectady (518) 280-4760

CANDY • CHOCOLATE • NUTS • MORE Bittersweet Candy 173 Jay Street • Schenectady, NY 12305 (518) 280-6161 Krause's Homemade Candy 1609 Central Ave • Albany, NY 12205 (518) 869-3950 Uncle Sam's All-American Chocolate Factory 2571 Albany Street • Schenectady, NY (518) 372-2243

Englebardt’s Wine & Liquor 511 Union St • Schenectady, NY (518) 372-4788 Freemans Bridge Wine & Liquor 100 Freemans Bridge Rd Scotia, NY (518) 688-0789

HOME • KITCHEN • COOKBOOKS Bellevue Builders Supply 500 Duanesburg Rd, Schenectady, NY (518) 355-7190

Lakeside Farms 336 Schauber Rd • Ballston Lake, NY (518) 399-8359

Capital Wine 348 State & Lark Streets Albany, NY (518) 689-0160

Testa's Pantry 600 Franklin Street • Sch’dy, NY (518) 669-3755

Carman Farms 3120 Carman Rd • Rotterdam, NY (518) 378-2778

Hungry Chicken Country Store Rotterdam Junction 661 River Rd #6505 Schenectady, NY 12306 (518) 879-9442

Glenville Beverage 96 Freemans Bridge Rd Scotia, NY (518) 374-4615 Goosehill Wine & Liquor 1529 Van Vranken Avenue Schenectady, NY (518) 357-3545

Best Tile Schenectady 2241 Central Ave, Schenectady, NY (518) 344-7000

Great Flats Brewing Company 151 Lafayette Street Schenectady, NY (518) 280-0232

Di erent Drummer Kitchen Supply 1475 Western Ave • Albany, NY 12203 (518) 459-7990 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 12205 (518) 458-7994 Homecrest Kitchens, Inc 110 Freemans Bridge Rd • Scotia, NY (518) 370-3110

Uptown Beverage 1866 Altamont Ave (518) 355-2305

Open Door Bookstore 128 Jay Street • Schenectady, NY (518) 346-2719

Ferreira-Carpenter Estates Try our variety of family made wines For wholesale inquires call: (518) 598-4854

Spoon & Whisk • 1675 U.S. 9 Clifton Park, NY (518) 371-4450 The Schenectady Trading Company 609 Union St • Schenectady, NY (518) 280-3036

SPICES • OILS • VINEGARS

Towne Decorators 2891 Guilderland Ave, Schenectady, NY (518) 355-2142

Oliva! Gourmet Olive Oils & Vinegars Stuyvesant Plaza 1475 Western Ave Albany, NY 12203 (518) 482-3866

Taste of Schenectady® and Beyond™

Annand Wine & Liquor 1437 Broadway • Schenectady, NY (518) 374-8329 Boscia’s Liquor Discount 2710 Broadway • Bellevue Schenectady, NY (518) 346-5706

King Cork Wine & Liquor 2430 Watt St • Schenectady, NY (518) 393-3955

United Wine Liquor 1650 Eastern Pkwy Schenectady, NY (518) 346-8085

Marcella's Appliance Center 560 Broadway • Schenectady, NY (518) 381-1957

WINE, BEER & SPIRITS

JC Discount Wine & Liquor 2315 Curry Rd, Schenectady, NY (518) 952-7933

Mad Jack Brewing Company 237 Union Street Schenectady, NY (518) 348-7999

What's Poppin Albany Kohl’s Plaza 1814 Central Ave • Albany, NY 12205 (518) 704-3936

East To West Spice Company 16 Edison Street Schenectady, NY (518) 918-7870

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Penzeys Spices Stuyvesant Plaza 1475 Western Ave • Albany, NY 12203 (518) 650-8364

PLACE AN ORDER FOR PRIVATE LABEL SAUCES & MORE!

TO LIST YOUR GOURMET SHOP FOR FREE IN OUR GUIDE CALL: (518) 831-0534 Vol. 8 • No. 1

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VFW POST 1895 BBQ CHICKEN FUNDRAISER

T

he VFW Post 1895 Chicken BBQ Fundraiser was held on Sunday, June 12, 2022.

The fundraiser went to the VFW Auxillary Relief Funds.

Keith and Pearl Lawya, Gary a n d F l o Ty m c h y n , K e n Wa t e r s a n d w i f e D e b , Shannon Fox and Mary Spencer, Jay Pompilio, and girlfriend Marie Brown, and Chris Nation, all volunteered at the fundraiser. The VFW sold a half BBQ Chicken, Corn on the Cob, Baked Potato, and Hawaiian roll for $12. The Veteran of Foreign Wars (VFW) Post sold 140 dinners in 2 hours. Thank you for your service VFW Post 1895 • Rotterdam, NY!

A Message from Fritz Mihelcic, VFW Commander-in-Chief Veterans of Foreign Wars of the United States: We Need You To Act Now!

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Honoring our PACT Act would help millions of veterans by providing VA care and benefits for exposed veterans. This bill is supported by more than 60 veteran organizations.

It would create a concession of exposure for burn pits and airborne hazards, establish a list of presumptive conditions, and a framework for assessing future presumptive conditions linked to any toxic exposure, foreign or domestic, past, present, and future.

We urge the Senate to pass the Honoring our PACT Act as soon as it is brought to the floor. Contact your senators and tell them to vote YES when the Honoring our PACT Act is brought to the Senate floor. Toxic-exposed veterans cannot afford to wait any longer for health care and benefits. We must act now!

Taste of Schenectady® and Beyond™

Vol. 8 • No. 1

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