Taste of Schenectady® and Beyond™ Fall 2023

VOL. 9 • NO. 1

SEASONAL RECIPES Zucchini Bread and Zuppa di Pesce!

FRE E

DISCOVER THE DIVERSITY

NEW SCOTLAND SPIRITS

Indigenous Chefs and Heritage Foods

Now available in Schenectady

HOME STYLE CATERERS Home Style Pizza and The Ritz on Union TASTEOFSCHENECTADY.COM ALBANY + SCHENECTADY + CLIFTON PARK + LATHAM + MALTA + SARATOGA + TROY

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TasteofSchenectady.com

PUBLISHER’S NOTE

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chenectady County's designated tourism promotion agency, Discover Schenectady, is the non-profit organization responsible for promoting travel, tourism, conferences, conventions, sports, and media production opportunities. Discover Schenectady inspires visitors and locals alike to experience and enjoy all the county has to offer. From its culturally diverse neighborhoods with dining for all tastes, entertainment, and shopping to its gorgeous waterfront and outdoor activities, Schenectady County welcomes everyone! Visit DiscoverSchenectady.com The Best International and Nationwide Travel Guides on the internet are TripAdvisor, Lonely Planet, Expedia, Booking.com, and Fodor’s Travel Guides.

NOTE: This is based on current popularity. Rankings may change over time.

TripAdvisor is a popular travel website that provides reviews, advice, and information on hotels, resorts, flights, vacation rentals, vacation packages, travel guides, and more. It is known for its large user base of travelers who share their experiences and opinions on various travel-related products and services.

TripAdvisor also offers a variety of planning tools, including a price comparison feature for flights and hotels and a feature that allows users to plan and book their entire trip on the website. Additionally, the website features a forum where users can ask and answer travel-related questions and a popular feature where users can explore different destinations and find things to do.

Lonely Planet is a well-known travel guidebook and digital media company that provides information and inspiration for travelers… They have a variety of guidebooks, e-books, and mobile apps, which are known for their in-depth and practical information on destinations around the world. They are also known for their beautiful photography and unique perspective on travel.

Expedia is an online travel agency and metasearch engine that offers a wide range of travel products and services, including flights, hotels, vacation rentals, cruises, and car rentals. The website allows users to search for and book travel accommodations, as well as plan and book entire trips. It also offers a variety of planning tools, including a price comparison feature, a feature that allows users to see prices over time.

Booking.com is an online travel agency that specializes in lodging reservations. It offers a wide range of accommodation options, including hotels, resorts, vacation rentals, apartments, hotels, and more. The website allows users to search for and book accommodations, as well as read reviews from other guests. We used Booking.com to travel to Puerto Rico to eat exotic foods.

Fodor's Travel Guides is a well-known publisher of travel guidebooks and digital content. They are known for their up-to-date information on destinations around the world. In this issue, we have articles on places to visit both domestic and foreign.

Thanks for reading Taste of Schenectady® and Beyond™… Please patronize the advertisers, and mom & pop businesses featured.

David Johnson Long, Jr., Editor-in-Chief and Publisher

EXO IC EA S & IGUANA MEA

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uraçao, a Dutch Caribbean island, is known for its beaches tucked into coves and its expansive coral reefs rich with marine life, and live iguanas.

Iguanas are referred to as the "chicken of the trees" by people who love to eat this delectable delicacy. And, iguana meat has also historically been important in the culinary traditions of Mexico and Central America.

Tourists who are not daring enough to try Iguana Stew should know that people in parts of South Florida have started cooking iguana meat—after the Florida Wildlife Agency encouraged residents to kill green iguanas on their own property… In Puerto Rico, where iguanas are an invasive species, there have been efforts to promote iguana consumption. It is delicious when properly prepared.

Stoba di Cabrito, a Curaçao recipe-style for kid (goat) stew is also one of the most popular local dishes. If goat stew doesn't sound more appealing to you than Iguana Stew, Stoba di Cabrito can be modified to replace the goat meat with fresh lamb meat (see the lamb recipe photo below).

Keshi Yena is an Aruban and Curaçaoan main course dish, consisting of a large round ball of cheese stuffed with spiced meat, served steamed or baked. This particular food has several variations all over the "ABC" islands — the physical group of Aruba, Bonaire, and Curaçao — the three westernmost islands of the Leeward Antilles in the Caribbean Sea. Indonesia is one of the few countries to have influenced Curaçao's cuisine. One of its contributions is the "rice table", wherein rice is combined with fish or meat and vegetables with spicy sauce from fresh chilies.

If you're planning to visit Curaçao, your trip may not be as fulfilling as you would want it to be unless you give your taste buds the liberty to try some of these exotic foods.

“Tourists who are not daring enough to try Iguana Stew should know that people in parts of South Florida have started cooking iguana meat—”

By Food & Travel Editor David Long, CDM, CFPP Vol. 9 • No. 1

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TASTE OF SCHENECTADY® AND BEYOND™

FUN & FOOD NEWS

Asian BBQ & Hot Pot

NYS Assembly Pat Fahy, Legislator Mickey Cleary and Town of New Scotland Supervisor Douglas LaGrange joined Capital Region Chamber VP Jason Benitez and Guilderland Chamber ED Sandra Dollard at Indian Ladder Farms Cider & Brewery.

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ndian Ladder Farms Cider & Brewery (342 Altamont Rd, Altamont, NY) opened their new Pizza Garden, including a wood-fired pizza oven, outdoor seating

area, and 1,400 square foot enclosed event space — with a patio that will be available for weddings and corporate events. The Pizza Garden is open now, and the renovated event space will be ready by late fall.

Unbeetable, located at 148 Clinton Street,

Senator Jim Tedisco, Niskayuna Town Supervisor Jaime Puccioni and Schenectady County Legislator Michelle Ostrelich came out to support the event, as did Discover Schenectady Executive Director Todd Garofano and volunteer Ambassadors of the Capital Region Chamber of Commerce.

o ff i c i a l l y o p e n e d o n

Capital Region Chamber VP Jason Benitez led the

September 7, at 4pm.

ribbon-cutting ceremony as Volcano Asian BBQ and

Stop in to downtown

Hot Pot (2309 Nott St, Niskayuna, NY) opened on

Schenectady's only

August 30.

Funnest”, the food and recreation facility

100% vegan barcade

restaurant in the Capital Region to open in the last

celebrated a host of new improvements including

and enjoy delicious

decade. The restaurant is a unique “hot pot” dining

roller skating, mini golf, and more, and WPTR

food, drinks, and your

experience! Ironically, on June 22, 2023, we produced

(1240AM, 97.1FM) broadcast the entire event!

favorite arcade games!

a Hot Pot VIDEO: https://youtu.be/omwhMsANRbY

The Local FFF at the VIA | Port Rotterdam Mall was the location of the Capital Region Chamber of Commerce’s first-ever ribbon cutting on the radio on August 18.

With a motto of “Fun, Funner,

This is owner Briana Lin’s sixth Asian

Armory Studios NY Impressionism Exhibit Claude Monet: The Immersive Experience opening at Armory Studios NY on Sunday, October 15, will envelope you in some of Monet's best works as well as place you inside his creative atelier and his luscious gardens at Giverny, France… Tickets are available for purchase at monetexpo.com/albany.

The Bunker Mohawk Harbor

NOTE: Send your press releases regarding new entertainment venues, gourmet food and restaurant openings to: e d i t o r @ t a s t e o f s c h e n e c t a d y. c o m 6

TasteofSchenectady.com

Sahr’s Retail & Wholesale (2068 Curry Rd, Rotterdam, NY) reopened in early August — under new ownership with grand opening specials of beef, chicken pork, and seafood packages.

Country music fans are in for a special Thanksgiving Eve on Wednesday, November 22, 2023, when regional fan favorites Skeeter Creek and Big Sky Country hit the Rivers Casino Event Center stage. For Tickets visit RiversCasino.com/Schenectady

Phở VAN's Vietnamese Restaurant opened its second location on July 5, 2023, on Hamburg St... On each visit, we share the Bún Bò Huế, a little less-known Vietnamese Phở soup... It's a Phở rich and savory — with spicy notes and deep layers of flavor. 2675 Hamburg St • Rotterdam, NY. • WATCH THE VIDEO: https://youtu.be/do4YuCIizjA

Adine Viscusi of the Electric City Food Co-Op announced the American Rescue Plan Act (ARPA) Grant of $1 Million from the City before the launch of the Schenectady County Food Council on August 10th. The Council will receive $600,000 in ARPA funding as well. In addition, the Schenectady Foundation contributed $500,000 to the Food Council and pledged two additional years of funding at the same amount for the Council to discuss and study food insecurity.

In 2019, friends Troy Miller and Burl McCutcheon for the first time played indoor golf, which led to them opening The Bunker in Clifton Park, Guilderland, Latham, North Greenbush, New Hartford, NY, and recently in Schenectady at Mohawk Harbor. The Bunker is the premier luxury lounge and sports bar with indoor golf, darts, food, and music. The outdoor patio overlooks Mohawk Harbor.

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Vol. 9 • No. 1

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Adobe Outdoor Horno Baking Oven with loaves of bread

Mitsitam Native Foods Café • Washington, DC

DISCOVER THE DIVERSITY: INDIGENOUS FOOD

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ndigenous American cuisine has been around for centuries and is one of the most diverse ethnic foods in the world.

“The Magic Eight” — cacao, chiles, corn, beans, potatoes, squash, tomatoes, and vanilla — are eight plants that Indigenous people gave to the world and are now woven into almost every cuisine… On August 3, 1990, U.S. President George H. W. Bush declared the month of November as Native American Heritage Month.

The term Asian Indian is used to avoid confusion with Native Americans in North America aka "Indigenous peoples”…

One of the most distinctive features of Indigenous peoples’ culinary methods is the use of traditional cooking over an open fire, in a clay pot, or in a horno (a traditional oven).

Today, there are more than 570 federally recognized Indigenous tribes across the United States — each with their own distinct food traditions and flavor palettes… Indigenous chefs are reviving centuries-old techniques and creating dishes that showcase vegetables native to the Americas, as well as proteins like bison, buffalo meat, pheasant, salmon, and venison.

Mitsitam Native Foods Café features seasonal dishes using native foods from five regions of the Americas — located inside the Smithsonian National Museum of the American Indian in the U.S. capital.

“…EIGHT PLANTS THAT INDIGENOUS PEOPLE GAVE TO THE WORLD AND ARE NOW WOVEN INTO ALMOST EVERY CUISINE.“ TasteofSchenectady.com

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HOW TO MAKE ZUCCHINI BREAD

By Executive Baker Nick Meola

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ne of “The Magic Eight” plants that indigenous people gave to the world, zucchini squash, is perfect for baking, eating raw sliced into salads, sautéeing, and using to make zucchini bread! BTW: Two (2) large zucchini (shredded) yielded four (4) loaves... The trick is to place the shredded zucchini in a clean kitchen towel to squeeze all of the liquid from the fresh zucchini into a bowl rst. By doing this step rst, you will be able to measure the yield of the shredded zucchini...

NOTE: This recipe includes WALNUTS (remove if you have a peanut allergy). You need 6 Cups yield of shredded (skin-on) fresh zucchini, drained of liquid, or more, if you like, to make four (4) loaves of dense, heavy, and tasty zucchini bread. Shop at your local farm stand.

INGREDIENTS AND BAKING METHOD: Sift 6 Cups bread flour with 3 Cups sugar and 1 Cup brown sugar (or 4 Cups bulk Stevia for baking), 3 tsp Kosher salt, 3 tsp baking powder, 3 tsp baking soda, 3 tsp cinnamon, and 3 tsp allspice or pumpkin spice in an extra-large bowl... In a separate bowl whisk 7 large eggs, 1 Cup extra-virgin olive oil, 1 Cup melted butter, 1/2 Cup Canola oil, and 1 tsp Vanilla.

To the bowl with the wet ingredients whisk in 2 Cups of chopped walnuts, and a 1/2 C applesauce (cored and seeded). Fold in the shredded zucchini (approximately 6 Cups). Fold the wet mixture into the dry ingredients---making sure to use a rubber spatula to scrape and fold all the our and other dry ingredients into a bread-like consistency much looser than bread dough or pizza dough. Once fully combined, let the mixture sit for 10 minutes.

In the meantime pre-heat your oven to 350 degrees F. And, use vegetable spray to grease the inside of four (4) bread loaf pans. After the zucchini bread mixture sits for 10 minutes, use an extra-large measuring cup to evenly divide the zucchini bread mixture between the four (4) loaf pans.

Tap each filled loaf pan on the counter to remove any air, and then place them on the middle rack of your oven... Bake at 350 degrees F for 45 minutes... Insert a fork or toothpick after 45 minutes into each loaf to make sure that it comes out dry. Let the zucchini bread cool on a baking rack in the loaf pans for 20 minutes before removing from the pans. Remove the four (4) zucchini breads from the loaf pans to the cooling racks or plate.

Slice one loaf, eat, and enjoy! #shoplocal #supportlocal

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Meanwhile, lay out a large piece of plastic wrap and lay out two rows of six slices of ham or prosciutto on the plastic wrap. Spread the mushroom Duxelles mixture over the ham or prosciutto slices that are on the plastic wrap. The flaky puff pastry, the delectable Duxelles, and the tender filet mignon all come together to create an irresistible main course.

Take a 2-pound trimmed beef tenderloin filet mignon and generously season it with Kosher salt and pepper.

Heat a tablespoon or two of oil in a large pan on high heat, and sear the beef filet on all sides until well browned. Try not to move the filet until it is fully browned on one side, as it can slow down the process. Roll out the puff pastry dough on a cutting board. Gather shaved black truffles.

Let the beef filet rest on a rack after removing it from the pan. Afterward, brush all sides of the meat with three tablespoons of Dijon mustard, and place the filet on top of the Duxelles with the prosciutto underneath.

By David Long and Mario Tricomi

THE BEEF OF WELLINGTON

And A Truly Royal Meal!

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eef Wellington was first created as a celebration of the first Duke of Wellington, Arthur Wellesley, after his victory at the Battle of The Duke was given Waterloo on June 18, 1815. After his now-famous defeating Napoleon Bonaparte, The title. This iconic Duke was given his now-famous title. This iconic pastry-ensconced beef filet pastry-ensconced mignon dish was named after him.

beef filet mignon dish was named after him.

Preheat your oven to 400°F, and gather the Beef Wellington ingredients…

In a food processor, chop 1/2 pound of baby bella mushrooms and 1/2 pound porcini mushrooms (rehydrated)—along with 1 minced shallot, 1 clove garlic, 2 tsp of fresh thyme leaves, and 1 Tb Sherry. Sauté the mixture in a pan over medium-high heat. Cook until the moisture evaporates. Cool and squeeze any extra moisture out of the Duxelles into a clean kitchen cloth.

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Tightly wrap the Duxelles and prosciutto around the filet. Refrigerate the wrapped filet for 20 minutes. After, remove the plastic wrap and brush the edges of the top of the puff pastry with two beaten egg yolks. Make a few slices onto the pastry dough. Place on a greased lined baking dish and bake at 400°F for 35 minutes. Let the Beef Wellington rest on a rack for 10 minutes before carving. NOTE: For this recipe, we used beef tenderloin filet mignon that we cut from a beef rib-eye roast.

DNIPRO EURO FOODS 898 Loudon Road • Latham, NY 12110 • (518) 213-7007

VISIT NOW

www.eurodnipro.com Sunday and Tuesday: Closed • Mon, Wed, Thur, and Fri: 11am - 6 pm • Sat 10 am - 4 pm

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Vol. 9 • No. 1

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Mario Tricomi (left), and Valentino Farda

By Salvatore DeLorenzo

MEET PIZZA EXPERT MARIO TRICOMI

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ario Tricomi was asked by executive chef (retired) and Food & Travel Editor David J. Long to take over the reins as pizza expert at 518Pizzerias™ and Taste of Schenectady® and Beyond™ magazines. Long who spent over 42 years in the entertainment and hospitality industry has been changing gears over the last nine years publishing Taste of Schenectady® and Beyond™ When Mario Tricomi is not consulting and assisting our 518Pizzerias™ and Taste of Schenectady® and Beyond™ event and magazine team, he's a sales representative for ACE Endico, a family-owned food purveyor located in Brewster NY… In this capacity, Mario services all sectors of the restaurant industry in Upstate New York with quality brand products from the likes of Indigo, La Fede, and Supreme.

Mario’s undeniable connection to the food and restaurant business began working for his family. As a young man, he worked closely with his father, Alfredo, one of the region’s rst restaurant food suppliers and pizzeria owners, whose restaurant was located in Albany, NY. At Alfredo’s Pizza, Mario learned everything from his father. In the absence of recipes, Mario watched his father create dough a thousand times over and learned to create the perfect texture. He continues this family tradition of making pizza around the Capital Region for Mazzone Hospitality, Village Pizzeria, and Labella Pizza of Wynantskill.

“IN 2011, MARIO OPENED HIS DELI, U MUNDU E’ CA…”

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In 2011, Mario opened his deli, U Mundu E’ CA, which focused on specialty Italian dishes, offering pasta, sauces, and fresh bakery items. Mario has an 8-year-old daughter, Olivia Grace. He closed his deli that was located on Wolf Road, in Colonie, NY, and started working at ACE Endico when his daughter was born.

Schenectady Mayor McCarthy (right)

By Tony Simone

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oseph A. Gentiluomo, age 101, of Schenectady was a staff sergeant in the U.S. Army who served in combat in the Pacific Theater during World War II as part of the “Greatest Generation” of Americans who saved our world from tyranny.

Gentiluomo served in the U.S. Army from 1942 to 1946 under the 59th Service Group. After basic training, he attended the National School of Aeronautics in Kansas City. He later was assigned to the machine shop at various airfields in Santa Maria, Sacramento, San Bernadino, and in the Mojave Desert in California.

While stationed in the Pacific, Gentiluomo serviced B-24 Liberator bombers on Angaur Island in the Palau Islands and later Okinawa, Japan. His technical expertise as part of the team to help repair and maintain American aircraft helped keep his fellow service members safe during military campaigns in the Philippines, Ryukyus, and the Western Pacific… Gentiluomo was a critical part of the overall WWII war effort that contributed to victory in the Pacific against Imperial Japan… His unit was later sent to Seoul, South Korea for post-war occupation duty. And, he received numerous commendations and awards for his service including the American Service Medal, Good Conduct Medal, the Asiatic-Pacific Service Medal, and War II Victory Medal.

After World War II ended, Joseph A. Gentiluomo returned home and graduated from RPI. He then worked for GE and IBM… Joseph A. Gentiluomo holds 28 USPTO patents including for different golf balls and a mechanical hand that NASA used…

Most notably, Joseph Gentiluomo is the inventor of the modern bowling ball… Gentiluomo’s bowling ball patent puts all the weight on the inside of the bowling ball, giving bowlers more power to knock the pins down.

Joseph A. Gentiluomo was married to the late Orega Gentiluomo for 67 years. They have two children, three grandchildren and three greatgrandchildren… As a result of his lifetime achievements, Joseph A. Gentiluomo has been selected to the New York State Senate Veterans Hall of Fame by NYS Senator James N. Tedisco.

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Taste of Schenectady® and Beyond™

NYS Senator Jim Tedisco and Joseph A. Gentiluomo…

Tony Simone (left bottom)

This Veterans Day, and every day, we honor my father-in-law, Joseph A. Gentiluomo, age 101, of Schenectady, and all of the brave men and women who served in the United States Armed Forces!

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To volunteer or just nd out more go to schenectadygreenmarket.com/volunteer

I n 1 9 4 8 , Ro b e r t Pearce bought a Ballston Lake farm. In 1961, the Pearces opened the Lakeside Cider Mill & Farm store, and sold vegetables…

Two years later they added pies, salads, and sandwiches…

Lakeside Farm is well known for its g r e a t b r e a k fa s t s 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 Market is open through October 31st… We buy our firewood here. 1174 Fort Hunter Rd, Rotterdam, NY. TasteofSchenectady.com

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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 recently 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 all-natural grassfed beef, pork, chicken, and eggs.

Wm. H. Buckley Farm’s butcher shop and store is open Friday thru Sunday 9:00 a.m. to 4:00 p.m.

946 Saratoga Road • Ballston Lake, NY.

rhubarb. He even wholesales locally. He also grows seedless concords. garlic and well-sought-after chestnuts… Tom Leone and his late brother, Dominic, got into the commercial produce business in the Spring of 2012. Visit the farm stand and meet Tom and his best friend's wife, Megan Dolan, who assists customers, and the Leone family at Carman Farms.

Carman Farms sells fresh fruits and vegetables with an emphasis on local. And, many of the farm stand selections are great for canning, eating as fresh fruit and/or making fresh salads, or sautéeing/steaming for vegetable dishes.

Tom Leone is so charismatic about his craft and brokerage of the best deals on fresh produce that he wears a "cowboy hat" and usually a tropical shirt... He's even got a pick-up truck for delivering mulch and topsoil — with a full array of flower mums and hanging baskets... In the fall, Carman Farms offers decorating items for your home, such as corn stalks, pumpkins, and bays of straw — and they sell firewood in the winter. Go See "The Cowboy”! ADV

Melissa Hart Staff Writer

GO SE E “T H E C O W B OY ” !

Carman Farms 3120 Carman Road • Rotterdam, NY • (518) 378-2778 Hours: Monday to Saturday 9 am to 6 pm

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f you drive around the traffic circle in Rotterdam, at the end of Curry Road and Hamburg Street, and follow along the Cumberland Farms store, you'll see Carman Farms outdoor farm stand... At Carman Farms on Carman Road in Rotterdam, you cannot miss the swanky and tall "Cowboy" Tom Leone, a former mortgage broker turned fresh flower and produce retailer.

It's no secret that some farmers resort to buying vegetables from outside sources – including other farms, auctions, and wholesale food distribution outlets – to supplement their farm stands, or at times when their own farms aren’t producing.

Megan Dolan and Tom Leone

Farm stands are pushed by the need to fill up a table every week with fresh produce for sale come hell or high water. And, at Carman Farms their customers do not care because they still like the farm market experience. After all, Carman Farms sells fresh fruit and vegetables, which are good for you... Yes! Tom Leone is a "Cowboy" who wrangles in the bounty of the season, and steers fresh flowers and produce to his farm stand.

The Leone family's background was in home farming fruits and vegetables. The family bought the house next to Carman Farms in 2000 — in front of the homestead that was built in 1970… People from all around come for Papa Leone’s famous Taste of Schenectady® and Beyond™

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By David Long • Photographer Stephanie J. Bartik

HOME STYLE PIZZA AND THE RITZ ON UNION “When you need a caterer that will deliver mouth-watering entrées with amazing tastes

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for your next special event, turn to Home Style Caterers and The Ritz on Union.” or fifty years the Bennice and Adoninno families have been serving the richest Sicilian and Mediterranean food in the region... From their humble beginnings in 1973 with

Home Style Pizza & Submarine in Niskayuna — the Ritz Restaurant on Van Vranken Avenue, and Home Style Caterers on upper Union Street — this family business offers the best in a la carte Italian American dining, homestyle pizzas, Sicilian specialty dishes, and traditional southern Italian cuisine.

You can build your own pizza from an extensive list of locally sourced ingredients with gluten-free and vegan options, and other dietary requests available. The pizzas are baked in brick ovens to produce a lightly crisp, chewy crust… Home Style Pizza pays homage to the family's love for Italian cuisine… The Arancini, Calzones, and Stromboli are baked fresh daily on the premises!

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TasteofSchenectady.com

Soon, the restaurant’s co-owners, cousins Anthony Adonnino and Michael and Paul Bennice, will celebrate the oneyear anniversary of their latest culinary venture, The Ritz on Union, a classic Italian cuisine fine dining restaurant with a strong focus on authentic traditional Sicilian dishes... For the Bennice and Adoninno families, it's another chapter in their long heritage of providing fresh, locally sourced food of the highest quality. We dine here often, and love the menu choices.

Home Style Pizza has been catering and serving the Capital Region with authentic Italian cuisine, featuring brick oven pizza, traditional Sicilian entrées, and more… We fell in love with The Ritz on Union during lunch on a Saturday afternoon... I chose the luscious lasagna layered with seasoned ground beef, fresh mozzarella, and fresh ricotta cheese — baked in a classic red gravy (sauce)… My lady enjoyed a calzone filled with sausage, broccoli, mushrooms, and

For the finest food, exceptional service and value, and the proud product of three generations, Home Style Caterers and The Ritz On Union is the answer to your next special event.

Call 518-688-1004 or 518-701-4501 to make a lunch or dinner reservation, book your next party, or request catering for your next special occasion. ADV.

cheese — red sauce served on the side. If you're looking for delicious meals with great, friendly service in an inviting and comfortable atmosphere, stop into Home Style Pizza and The Ritz on Union today!

When you need a caterer that will deliver mouth-watering entrées with amazing tastes for your next family occasion and/or special event, turn to Homes Style Caterers and The Ritz on Union. The Complete Catering Service Options include Breakfast, Dinner, Platters, Healthy Choice menus, Desserts, Beverages, Premium box–lunch packages, Premium box–dinner packages, and Special event packages.

Leave the catering to the culinary experts. The professional and courteous wait service and high-quality appetizers and entrées will guarantee the success of your event and/or special occasion!

You can relax and enjoy your function when you hire Home Style Caterers and The Ritz on Union as your caterer… The expansive menu features food that is made fresh to order using the finest ingredients to ensure your meal tastes great every time. Trust in the chefs to come up with tasty recipes that will please you.

Additionally, the menu items are all affordably priced.

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Home Style Pizza and The Ritz On Union 1720 Union Street • Schenectady, NY 12309 Reservations: 518-688-1004

Sunday - Thursday 11:00 am to 9 pm • Friday & Saturday 11 am to 10 pm

HomeStyleCaterers.com

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BREAKFAST SERVED ALL DAY

By Pamela Wayne

The Lion King cast member Jennifer Theriot (Kala, Sarabi, and Shenzi) likes to start her day with a breakfast smoothie.

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lue Ribbon Family Restaurant is currently in its third generation of family ownership. Established in 1977, the Blue Ribbon started out as a small diner with a small menu, serving classic American favorites like hot open turkey sandwiches, burgers, and homestyle baked goods. Remodeled several times throughout the years, the spacious yet cozy diner serves breakfast, lunch, and dinner all day — the pancakes are amazing!

All soups, sauces, gravies, and chef’s specials are made from scratch daily using only the best ingredients. The Blue Ribbon made local and statewide headlines with their first-prize cheesecake. In 2018, the building next door became the Blue Rose Cheesecake & Bake Shop…

From traditional American fare to Steaks and Seafood, Pasta, Italian and Greek, you the customer are guaranteed a large variety of cuisine to choose from. ADV

BLUE RIBBON DINER

1801 State St • Schenectady, NY 12304 (518) 393-2600 • Sun-Thur 7 am -9 pm • Fri & Sat 7 am -10 pm

blueribbonrestaurant.com

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STUFFED FRENCH TOAST with Cheesecake filling — ITALIAN OMELETTE with Italian sausage, roasted peppers, caramelized onions and Italian toast — NOVA SCOTIA LOX with toasted bagel, cream cheese, lettuce, red onions, tomato slices and capers (optional)

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.

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aw Juice Bar has reopened on Jay Street, in Downtown 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.

The 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.

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.

I sampled an awesome Acai Bowl — Acai frozen puree topped with granola, fresh banana, strawberries, blueberries, peanut butter, and coconut shavings.

Raw offers gluten-free, multi-grain, and sour dough bread, and now KOMBUCHA on Draft…

Start your day at Raw! ADV

RAW JUICE BAR 177 Jay St • Schenectady, NY

(518) 557-2019

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

BUD’S ON JAY — BUD’S ON HUDSON 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 Taste of Schenectady® and Beyond™

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A “New Sco ish” Invasion: New Scotland Spirits now available in Schenectady!

By Amy Simpson • Taste of Schenectady® and Beyond™

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osemary McHugh is the newest member of Upstate New York’s fastest-growing craft spirits company; she would’ve gotten involved sooner if she’d had the chance.

while still on Active Duty in 2016 to distill single malt, rye, wheat, and bourbon whiskies from grains grown in his hometown of New Scotland, NY. His objective was to develop an enterprise to help preserve Albany County’s open spaces and agrarian traditions.

“I started seeing ‘New Scotland Spirits’ tents at farmers markets all over the Capital District last year,” she told me by phone, “and I was just blown away [by the whiskey] when I finally got around to tasting it. I’m a whiskey snob — the fact that ‘Helderberg Whiskey’ rivaled all the high-end national brands made me curious. That’s when I started following them on Instagram. The rest is history.”

In the fourteen months since kickstarting the sales e ort, Jesse has assembled a rabidly committed and adorably close-knit team; their e orts to build the company—and the zany antics that de ne them—are exhaustively chronicled on social media.

What Rosemary learned from social media was that a 10-year Army veteran and two-time recipient of the Bronze Star founded New Scotland Spirits.

Jesse Sommer—a former paratrooper who saw combat in both Iraq and Afghanistan—launched the company

Despite being entirely self-distributed, New Scotland Spirits is now available in more than 200 retail outlets throughout the Capital Region and on shelves/menus as far north as Plattsburgh and as far south as New York City. “ We ’ re t h r i l l e d t o b e e x p a n d i n g i n t o Schenectady,” Rosemary says. “It’s a bit of a homecoming for us, as we conduct all our bottling operations at the Schenectady Distilling Company.

The (Left to right) Rosemary McHugh, Jesse Sommer, warehouse in which we age our whiskey, Emily “Peach” Bu a, and Brittany Bardin the water we use to proof our spirits, the assembly line where we bottle and affix our signature wax seal—it all happens in Schenectady. So it’s rewarding to see Schenectady retailers and residents embrace us.”

“I’M A WHISKEY SNOB — THE FACT THAT ‘HELDERBERG WHISKEY’ RIVALED ALL THE HIGH-END NATIONAL BRANDS MADE ME CURIOUS. THAT’S WHEN I STARTED FOLLOWING THEM ON INSTAGRAM. THE REST IS HISTORY.”

All of the company’s Helderberg Whiskies are aged a minimum of ve years, yet New Scotland Spirits nonetheless o ers the most competitively priced local whiskey. “We want our neighbors to be proud of what we’ve created,” says Rosemary. “But we also want them to be able to a ord it.” ADV URL: www.NewScotlandSpirits.com IG: www.instagram.com/NewScotlandSpirits FB: www.facebook.com/NewScotlandSpirits

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Tips for Getting Your Home Ready for the Holidays

By Lilian Peterson

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very year, the holiday season gives us a chance to create new memories with our families and friends. In this article, we will be giving some tips on getting your home ready for the holidays so you can enjoy time with your loved ones.

Tip # 1: Clean Up! The holiday season is the time to clean up spaces that are neglected all year round. Clean up your floors, carpets, windows, light fixtures, doors, decorations, and outdoor spaces.

Tip # 2: Add the Season’s Scents Want it to smell like Christmas? Add fresh scents when getting your home ready for the holidays! You can place holiday-scented candles around your house for your guests to feel warmly welcomed.

Tip 3: Prepare Your Kitchen If you plan on cooking a holiday feast at your place, your kitchen must be in good condition. Make sure all your appliances like the oven and the fridge are clean and functioning. Make extra storage space in the cabinets or fridge if you need it. Plan what you will cook beforehand, so you are not stressed on the day of your dinner.

Any side dishes like sauces and pies that can be prepared a few days earlier must not be left for the last day.

The holiday season will go very smoothly if you plan things beforehand and keep calm. Remember, the real purpose of holidays is to enjoy time with families and friends, so don’t invest your energy into panicking.

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By David J. Long, Jr. and Mario Tricomi

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any Americans believe the dish Cioppino to be an Italian soup or stew that immigrants brought with them as part of their native recipes from Italy. The truth is that Cioppino was developed by an Italian immigrant living in San Francisco, California, in the late 19th century...

Rather than Cioppino, the Italian seafood soup dish that most Italians are familiar with is Zuppa di Pesce, which translates in English to the term “soup of fish.” Zuppa di Pesce encompasses soup from most of the coastal regions of Italy.

WE DO NOT put all the fish and seafood in the pot and let it cook because we believe this method of cooking overcooks the fish and seafood. Instead, we cook the fish and seafood separately and reheat them in the Pesce Marinara Sauce.

We like to add bay leaves, garlic, fennel seeds, fresh oregano, chopped fresh Italian parsley, and a sautéed Creole Trinity Mirepoix (chopped celery, onions, and sweet bell peppers) to our Zuppa di Pesce stock as it steeps for an hour. We remove the steamed clams and mussels, after they open, and continue to let the fish juices and seafood juices steep in the Marinara sauce for at least an hour — before plating the Zuppa di Pesce with the different cooked fish and seafood.

Rehydrated, soaked for several days in changes of cold water, and cooked Bacalao (salted codfish), crab legs, calamari, sautéed shrimp, swordfish, and even lobster tails, or whole lobster can be added to the Zuppa... Serve Zuppa di Pesce over linguini with Italian bread for the traditional way of eating this seafood feast.

We shop at our local family-owned markets for fresh fish, frozen fish, fresh seafood, fresh herbs, and vegetables, and make Marinara for our Zuppa di Pesce! If you don’t care for seafood in red sauce, then make it in white clam sauce, or order a Seafood Combo from Union Cajun Seafood & Wings.

CAPTION: Mario Tricomi with Vincenzo Giannetto at F & J Pine…

Established in 1969, F & J Pine, located at 1913 Bronxdale Ave • Bronx, NY 10462, is a place where celebrities eat Zuppa di Pesce (Marinara, Fra Diavolo or Bianco): Mussels, clams, calamari, scungilli, bay scallops, crab clusters, llet of sole, shrimp, and twin lobster tails, over linguine ($56).

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Executive Chef Adam Doi

Michael Johnson

Robert Meringolo

Pizzeria Michelina Wood-Fired Pizza

By Olivia Catalano

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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 his own Bronze Torch Tomatoes to add to his pizza sauce recipe — an heirloom variety awarded Best Tomato 2022.

Meringolo, a former history teacher, is the founder of The Appraisers Road Show and lives 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 last year.

“Robert will be making fresh wood-fired pizzas in his own Valoriani oven”, said Rick Bedrosian, a friend of Meringolo, and a local food blogger. Pizzeria Michelina plans to be open 7 days a week, Monday 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 NYC sushi extraordinaire Adam Doi as executive chef of the restaurant. Doi will be a transplant to 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 will also sell lunch & dinner entrées, and slices of pizza… The 20-seat bistro and pizzeria is adorned with art that Meringolo bought in Sicily, Italy. ADV.

PIZZERIA MICHELINA • 376 DELAWARE AVENUE • ALBANY, NY • (518) 937-4976 TasteofSchenectady.com

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TASTE OF SCHENECTADY®

CARIBBEAN CUISINE

Ti any’s W. Indian

Mami's Restaurant opened

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aribé Spanish Restaurant & Sports Bar is the latest restaurant concept of the Fabian family... The Fabians are a blended Hispanic and Latin-American family… The word Hispanic is used to describe art, architecture, culture, cuisine, music, and a person with ancestry from a country whose primary language is Spanish.

in 2003 on South Pearl

When you walk inside Caribé Spanish Restaurant & Sports Bar, you immediately feel as if you've been transported to a tropical island restaurant. At Caribé Spanish Restaurant & Sports Bar their Mission is to make their customers feel like family… The bar and cocktail menu features many tropical drink selections. We eat here often and love the authentic flavor of the food. Visit: www.caribeschenectady.com to view the menu. Caribé Spanish Restaurant & Sports Bar 2236 Broadway • Sch’dy, NY (518) 280-6277 ADV

restaurant to 911 Crane St, in

Street, in Albany, NY. Mami and Benedicto Fabian were born in the Dominican Republic... They moved the Schenectady in 2008. We love the Pernil (roast shoulder of pork), and the pigs feet.

911 Crane Street Schenectady, NY (518) 377-8700

Five A’s

Caribbean Cuisine 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.

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Tiffany’s West Indian Restaurant specializes in roti, Dahl puri, chow mein, and/or fried rice specials served with Jerk Chicken or Fried Chicken. There’s also chicken, duck, goat, lamb, shrimp, or tilapia curry — and stewed chicken, butterfish, lamb, and stewed snapper — served with rice, root, or Dahl puri. Baigan Choka is made with roasted eggplant, seasonings, and

freshly chopped onions — served with roti.

All the West Indian food served at Tiffany’s West Indian Restaurant is m a d e f r e s h d a i l y.

Tiffany’s dining room is clean and spacious…

Dine-In, Take-Out, Delivery, and Catering are available.

1331 State Street Schenectady, NY (518) 280-1719

SAVOR THE FLAVOR OF HISPANIOLA

DINE-IN / TAKE-OUT

Frank’s Caribbean Fire Grill

Tropics Restaurant and Bar

Agnes Caribbean Restaurant

T h e o w n e r o f F r a n k ’s Caribbean Fire Grill was born in Jamaica. His dad was a cook on a cruise ship… Frank’s Caribbean Fire Grill celebrated its two (2) year Anniversary on July 6, 2022. The fresh-made Jamaican food restaurant offers dine-in and take-out.

A petition signed by 300 area residents asked the Sch’dy City Council to keep the business open, in 2021… “Big portion sizes and tasty food. I got the oxtail with yellow rice and plantains,” wrote a Yelp reviewer.

Mary Agnes Gibbs Estremera opened her first restaurant in NYC. Agnes’ son, Jose, Kelly and Darnell Cunningham, opened the second location of Agnes Caribbean Restaurant in Rotterdam.

We love their wing specials!

905 Albany St Schenectady, NY (518) 901-0016

201 S Brandywine Ave Schenectady, NY (518) 372-2025

3098 Guilderland Ave Schenectady, NY (518) 212-7444

Agnes Caribbean Restaurant

San Francisco

Spanish American Restaurant — Dine-In

San Francisco serve soups and some of the best Caribbean-Spanish food.

Dine-in and savor the flavor of Chicharrón (crispy pork belly). Stewed chicken, and sweet plantains are

popular dishes on their Caribbean-Spanish menu.

872 Albany Street Schenectady, NY (518) 346-3659

Executive Jamrock Lounge Caribbean

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

Bar & Grill 769 State St • Schenectady (518) 982-0070

A Taste of Guyana…

S & D Halal Foodhouse & Roti Shop is a melting pot of different dishes – African, Asian, Indian, Creole, and European.

785 State St • Schenectady, NY • (518) 557-2370

Taste of Schenectady® and Beyond™

Barbados, Trinidad and Tobago have distinctive Creole cuisine and West Indies traditions. A Taste of Guyana Roti Shop & Bakery is famous for its curry dishes and duck. We eat here often, and like the roti! 1414 State Street • Schenectady, NY.

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

By Fran Schmidt

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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 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. They will also know how to use best the available space in the interior of your home, 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.”

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 to you let a professional do the job.

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GOURMET SHOPS AND SPECIALTY STORES FISH & SEAFOOD MARKETS Anker’s Fish House 420 Altamont Ave • Schenectady, NY (518) 382-8842 Fin Your Fishmonger 2050 Western Ave • Guilderland, NY (518) 452-4565 Hooked Market & Kitchen 1177 Troy Schenectady Rd • Latham, NY (518) 389-6217

MULTI-ETHNIC MARKETS • FISH & MEAT Alladin Halal Market 309 Central Ave • Albany, NY (518) 443-1001 One Stop West Indian Grocery & Fish Market 1369 Lower Broadway • Schenectady, NY (518) 280-9934 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 Cardona’s Market 9 Cobbee Rd • Latham, NY (518) 785-7480 340 Delaware Ave • Albany, NY (518) 434-4838 222 Washington St • Saratoga (518) 587-6004 Fred The Butcher • 1473 U.S. 9 • Clifton Park (518) 371-5333 386 Maple Road • Slingerlands (518) 650-8849 Gabriel’s Supermarkets 255 Mohawk Ave Scotia, NY (518) 370-0140 1924 Curry Rd • Rotterdam, NY (518) 355-2230 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

Sal’s Quality Market 2713 Guilderland Ave • Sch’dy (518) 346-0408

BREAKFAST & DINERS Ambition Bistro 154 Jay St • (518) 382-9277 Bellevue Café 2630 Broadway Rotterdam, NY (518) 393-7720

Bountiful Bread 108 State St • Schenectady, NY (518) 387-9997

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

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

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

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

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

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

Gershon’s Deli & Bakery 1600 Union St. • Niskayuna, NY (518) 393-0617 Mike’s Hot Dogs 1135 Erie Blvd • Schenectady (518) 382-9213 Lily’s Café 181 Freemans Bridge Rd• Glenville (518) 393-3060 Newest Lunch 715 Albany St • Sch’dy, NY (518) 377-6580 Peter Pause Italian Restaurant 535 Nott St • Schenectady, NY (518) 382-9278

La Gioia Deli 2003 Van Vranken Ave • Schenectady (518) 280-2235 Nino’s Bakery • Nino’s Deli & Subs 718 Central Ave • Albany, NY (518) 489-6640 — (518) 489-1140 Perreca’s Bakery & More Perreca’s 33 W. Jay St • Sch’dy • (518) 372-1875 The Cheese Traveler 540 Delaware Avenue • Albany, NY (518) 443-0440 Uncommon Grounds Co ee & Bagels 1235 Western Ave • Albany, NY (518) 453-5649

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

Villa Italia Bakery 226 Broadway • Schenectady, NY Schenectady (518) 355-1144

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

GOURMET • PASTA • MORE

Scotia Diner 114 Mohawk Ave (518) 372-9776

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

Son of Egg (Korean Restaurant) Open till 2 am 418 Madison Ave • Albany, NY 12210 (518) 917-3806 Skyport Diner • 35 Freemans Bridge Rd (518) 382-9773

Sahr’s Retail & Wholesale • 2068 Curry Rd Schenectady, NY • (518) 344-6027

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

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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

Rolf’s Pork Store 70 Lexington Ave • Albany, NY (518) 463-0185

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

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

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

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DELI • BAKERY AND MORE

Pede Brother’s Pasta 582 Duanesburg Rd • Schenectady, NY (518) 356-3042

FLORISTS Blooms By Marie 811 Madison Ave • Albany, NY (518) 275-0374 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

Black Mountain Wine & Liquor 680 Mariaville Rd • Schenectady, NY (518) 356-2828 Capital Wine 348 State & Lark Streets Albany, NY (518) 689-0160

HOME • KITCHEN • COOKBOOKS

Buhrmaster Farms 189 Saratoga Rd • Scotia, NY 12302 (518) 399-5931

Bellevue Builders Supply 500 Duanesburg Rd, Schenectady, NY (518) 355-7190

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

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

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

Englebardt’s Wine & Liquor 511 Union St • Schenectady, NY (518) 372-4788

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

Glenville Beverage 96 Freemans Bridge Rd Scotia, NY (518) 374-4615

Di erent Drummer Kitchen Supply Crossgates Mall • Ste 215D, Albany, NY (518) 459-7990

Goosehill Wine & Liquor 1529 Van Vranken Avenue Schenectady, NY (518) 357-3545

Hungry Chicken Country Store Rotterdam Junction 661 River Rd #6505 Schenectady, NY 12306 (518) 879-9442 Lakeside Farms 336 Schauber Rd • Ballston Lake, NY (518) 399-8359 For The Love of Bacon • 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 What's Poppin Albany Kohl’s Plaza 1814 Central Ave • Albany, NY 12205 (518) 704-3936

SPICES • OILS • VINEGARS Afghan Halal Meat & Bakery (Afghan Sa ron) 1225 State Street Schenectady, NY (518) 982-0499 Oliva! Gourmet Olive Oils & Vinegars Stuyvesant Plaza 1475 Western Ave Albany, NY 12203 (518) 482-3866

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

Colonie Star Beverage 1823 Central Ave • Albany, NY (518) 869-5579

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

Madison Wine & Spirits 795 Madison Ave • Albany, NY (518) 455-9463

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

Scotia Wine & Liquors 25 Mohawk Ave • Scotia, NY (518) 630-5107

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

Top Shelf Wine & Spirits 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 275-0644

Pottery Barn 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 453-0050

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

Spoon & Whisk • 1675 U.S. 9 Clifton Park, NY (518) 371-4450

Uptown Beverage 1866 Altamont Ave (518) 355-2305

The Schenectady Trading Company 609 Union St • Schenectady, NY (518) 280-3036 Towne Decorators 2891 Guilderland Ave • Schenectady, NY (518) 355-2142

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

Guilderland Wine & Liquor 2050 Western Ave • Guilderland, NY (518) 456-7800 King Cork Wine & Liquor 2430 Watt St • Schenectady, NY (518) 393-3955

Homecrest Kitchens, Inc 110 Freemans Bridge Rd • Scotia, NY (518) 370-3110

WINE, BEER & SPIRITS

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

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

PLACE AN ORDER FOR PRIVATE LABEL COFFEE, EVOO, SAUCES & MORE!

TO LIST YOUR GOURMET SHOP FOR FREE IN OUR GUIDE CALL: (518) 831-0534 Vol. 9 • No. 1

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