Taste of Schenectady Volume 4 No. 2
The cooler season is my favorite time of year to enjoy making fresh sausage, and shopping at farmers’ markets like the downtown Schenectady Greenmarket. Also, visit any of the restaurants and shops advertised in this magazine for the best service and local lifestyle products! In this issue, you can enter our FREE DRAWING for a chance to win the City Tavern Cookbook by Chef Walter Staib. Just fill out our ON-LINE SURVEY! Thanks for reading Taste of Schenectady® and Beyond!
The cooler season is my favorite time of year to enjoy making fresh sausage, and shopping at farmers’ markets like the downtown Schenectady Greenmarket. Also, visit any of the restaurants and shops advertised in this magazine for the best service and local lifestyle products! In this issue, you can enter our FREE DRAWING for a chance to win the City Tavern Cookbook by Chef Walter Staib. Just fill out our ON-LINE SURVEY!
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The gourmet food and lifestyle connection©<br />
Vol. 4 • <strong>No</strong>. 2<br />
THE ORIGINAL SICILIAN<br />
What’s in a Muffuletta?<br />
ITALIAN PORK WITH DEVILS<br />
An Olde & New World Favorite!<br />
TROUBLE WITH TRUFFLES<br />
Black & White are in Season<br />
CHARRED LAMB KEBABS<br />
with tzatiki sauce<br />
<strong>Schenectady</strong>’s Best<br />
Ethnic Bites & Beyond!<br />
taste<strong>of</strong>schenectady.com<br />
COOKING +SHOPPING + SAVING +KIDS + health + family + HOME+ HUMAN RIGHTS+ WORLD
2 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
Contents and a few spotlights<br />
14<br />
BLACK & WHITE ARE IN SEASON<br />
The trouble with truffles is that they are similar to the mushroom in<br />
that they are in the same botanical family but attempting to compare<br />
them to mushrooms would be an injustice.<br />
BEST ETHNIC FOOD BITES<br />
16<br />
9<br />
<strong>Schenectady</strong> has a plethora <strong>of</strong> ethnic restaurants<br />
that <strong>of</strong>fer a culinary escape and tantalizing taste for<br />
the taste buds—and they’re all worth the trip !<br />
CREOLE & SICILIAN-STYLE<br />
National Italian Heritage Month is celebrated this<br />
time <strong>of</strong> year. The best way to Italian-American food<br />
is by eating a Muffuletta, and Pork with Devils.<br />
08<br />
The Mission <strong>of</strong> <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and<br />
Beyond is to inspire people to support family<br />
owned and independent restaurants & gourmet<br />
food and lifestyle businesses—as well as our<br />
local community and ALL <strong>of</strong> its people!<br />
<strong>Taste</strong>DineAndShop.com<br />
6<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
3
publisher’s note<br />
Submit a Survey for a chance to win the City Tavern Cookbook<br />
at: taste<strong>of</strong>schenectady.com<br />
Falling in love again! It’s time to break<br />
out the jackets and sweaters, large pots,<br />
and casserole dishes and heat the oven.<br />
October and <strong>No</strong>vember bring families<br />
indoors around the harvest table. My dad<br />
made his Sicilian-style red sauce all-year<br />
long, but used it during the colder months<br />
to make baked lasagna made with sausage.<br />
Mom made her own cider donuts in a<br />
cast iron kettle, as well as chicken and<br />
dumplings to warm up the soul.<br />
National Pizza Month and National Italian-American<br />
Heritage Month take place<br />
in October...It’s also National Apple,<br />
Bake & Decorate, Caramel, Cheese, Chili,<br />
Cookie, Cookbook Author, and German<br />
Heritage Month, to name just a few!<br />
Many breweries have sprung up around<br />
the Capital District worth visiting. If you<br />
do not drink alcohol, there are a plethora<br />
<strong>of</strong> great c<strong>of</strong>fee houses to hang out at—<br />
and many <strong>of</strong>fer live music on weekends!<br />
Jacob’s Well, at 1914 Broadway, <strong>Schenectady</strong>,<br />
is an internet cafe woth frequenting!<br />
In this issue, you can enter our FREE<br />
DRAWING for a chance to win the City<br />
Tavern Cookbook by Chef Walter Staib.<br />
Just fill out our ON-LINE SURVEY!<br />
The cooler season is my favorite time <strong>of</strong><br />
year to enjoy making fresh sausage, and<br />
shopping at farmers’ markets like the<br />
downtown <strong>Schenectady</strong> Greenmarket.<br />
Also, visit any <strong>of</strong> the restaurants and<br />
shops advertised in this magazine for the<br />
best service and local lifestyle products!<br />
Enjoy the articles, ethnic bites feature,<br />
home design tips, and sandwich recipes...<br />
But please remember to support our advertisers<br />
and let them know that you saw their<br />
business advertised in our magazine.<br />
Thanks for reading <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>®<br />
magazine—and enjoy the bountiful season!<br />
<strong>Volume</strong> 4 • <strong>No</strong>. 2<br />
Food & Travel Editor<br />
David J. Long, Jr., CDM, CFPP<br />
Copy Editors & Layout<br />
Sarah Jasmine and Michelle Minix<br />
Photographer<br />
Patrick Ray<br />
Contributors<br />
Lisa Bogan, Joe Brandolo, Arthur Logan, and Tara Nurin<br />
The <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® is a registered trademark with the<br />
United States Patent and Trademark Office (USPTO). This<br />
publication is protected by copyright. The cover and all the<br />
contents, plus any special issues are fully protected by copyright<br />
and cannot be reproduced in any manner without prior<br />
written permission.<br />
©2014-2018 All Rights Reserved, <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>®.<br />
4 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
5
The Original Sicilian<br />
at Central Grocery is a<br />
real Italian sandwich!<br />
BY FOOD & TRAVEL EDITOR DAVID LONG<br />
One <strong>of</strong> NOLA’s most famous Sicilian<br />
cold-cut sandwiches is a gigantic hoagie,<br />
known as the muffuletta. The mammoth<br />
masterpiece reflects the rich culinary heritage<br />
<strong>of</strong> what it means to be Sicilian! The<br />
muffuletta goes back to the 19th century,<br />
when New Orleans’ French Quarter was<br />
<strong>of</strong>ten referred to as “Little Palermo.” A<br />
few <strong>of</strong> the immigrants worked in restaurants,<br />
and also opened delicatessens and<br />
bakeries. These hard-working Sicilian<br />
Americans prepared cold and hot foods<br />
that appealed to people from Italy and<br />
Creoles, who lived and worked in the<br />
French Quarter <strong>of</strong> New Orleans.<br />
What makes a muffuletta?<br />
The name “Muffuletta” comes from the<br />
seeded semolina flour made crusty bread<br />
known in Sicily under that name. On my<br />
last trip to the Big Easy, I had the distinct<br />
pleasure <strong>of</strong> going to a dinner with<br />
John Goodman and John Cusack at<br />
the Foundation Room <strong>of</strong> the House<br />
<strong>of</strong> Blues. While at the Foundation<br />
Room, a few Italian-American<br />
gentlemen and I had the opportunity<br />
to relax and discuss NOLA’s famous<br />
eateries and my surname, as well<br />
as my extended family’s Caribbean<br />
and Sicilian roots. I was told that<br />
I had to go to the French Quarter<br />
to experience the original Sicilian<br />
sandwich, made huge! Amazingly,<br />
the muffuletta sandwich is made<br />
on a 9″ round Sicilian sesame loaf<br />
that stays crusty despite all <strong>of</strong> it’s<br />
juicy pickle & olive salad and<br />
dressings. The bread is filled with<br />
ham, salame, Italian cheeses and<br />
the fresh made Sicilian pickled salad,<br />
onions, and more...MANGIA!<br />
6 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
Who created the muffuletta?<br />
The muffuletta sandwich was created by a<br />
Sicilian-American Salvatore Lupo, the proprietor<br />
<strong>of</strong> Central Grocery & Deli on Decatur<br />
Street in the French Quarter. Known as the<br />
“Home <strong>of</strong> the Original Muffuletta” the shop<br />
opened in 1906, and has been selling muffuletta<br />
sandwiches for over a century. Like so<br />
many New Orleans sandwich legends, the<br />
muffuletta allowed immigrants to buy the<br />
sandwich and feed an entire family for several<br />
days during hard times. Central Grocery’s<br />
muffuletta keeps to their creator’s tradition:<br />
Stuffed inside is Genoa salami, Holland ham,<br />
mortadella (Italian bologna), and their secret<br />
Giardiniera & olive salad, provolone, and<br />
other cheeses — served on a 9-inch sesame<br />
seed Sicilian bread. According to the delicatessen<br />
and shop’s website, “Central Grocery<br />
has been featured on PBS, Thrillist, USA Today<br />
and Huffington Post among many other<br />
media outlets. The Today Show named their<br />
muffuletta one <strong>of</strong> the five best sandwiches.”<br />
The Sicilian, old-world grocery store is<br />
still run by the same Lupo family, selling a<br />
plethora <strong>of</strong> Italian delicacies and the housemade<br />
Giardiniera & olive salad by the jar.<br />
Giardiniera salad originated in Italy, where it<br />
means mixed pickles. You can dine-in at the<br />
counter, or order take-out muffulettas to go<br />
(there are tons <strong>of</strong> places to have a picnic in<br />
NOLA). Central Grocery & Deli now ships<br />
nationwide. Visit: centralgrocery.com<br />
Central Grocery is<br />
a third generation,<br />
old-fashioned delicatessen<br />
founded<br />
in 1906 by Salvatore<br />
Lupo, a Sicilian<br />
immigrant, who is<br />
famous for creating<br />
the muffuletta.”<br />
Italian Pork & Devils<br />
Peperoncini verdi fritti, typical <strong>of</strong> south Italy, are fried in oil,<br />
then dried on a cooking paper, then seasoned with salt.<br />
My absolute favorite roast pork sandwich is located in South Philly<br />
at George’s Luncheonette—not the window stand that tourists frequent,<br />
called “George’s”. The sit-down secret spot where Italians eat<br />
is George’s next door to Esposito Meats at 9th and Carpenter Streets,<br />
in Little Italy. George’s slow-roast Italain pork sandwich creation<br />
consists <strong>of</strong> all the culinary items foodies expect—broccoli rabe, and<br />
Italian aged sharp provolone cheese, crusty bread. The pork is luscious,<br />
juicy and tender—marinated in Italian spices for two days, and<br />
then slow-roasted before it’s chopped to serve. George’s makes their<br />
own “devils”—fried dried red peperoncini. If you can’t get there,<br />
slow-roast your own marinated Italian-style pork, fry some peperoncini<br />
in oil, or order Gangi Dante Organic Dried Red Peperoncini<br />
from Sicily on Amazon.com, and at some Walmart stores. These colorful,<br />
sun-dried peppers are a crispy-spicy addition to salads, sandwiches,<br />
pizzas, and pasta. Grown and harvested in southern Italy.<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
7
The Italian Sausage Sub Sandwich<br />
Our emphasis began with Italian Sausage, an old world blend <strong>of</strong> spices, resulting<br />
in consistent superior taste. Try this recipe with your choice sausage!<br />
Prep: 5 min. • Cook: 15 min.<br />
• 1 lb. Italian link sausage,<br />
pricked with a fork<br />
• 1/2 cup dry white wine or water<br />
• 1/2 cup water<br />
• 1 cup purchased spaghetti sauce<br />
• 1 tsp. olive oil<br />
• 1 onion, thinly sliced<br />
• 1 green bell pepper, thinly sliced<br />
• 4 submarine rolls, split<br />
• 1/2 cup shredded part-skim milk<br />
mozzarella cheese<br />
Bring first 3 ingredients to<br />
a boil in heavy nonstick<br />
pan over high heat. Reduce<br />
heat to medium low,<br />
cover pan and cook 5 minutes.<br />
Uncover, raise heat<br />
to medium and cook 5-7<br />
minutes, turning sausages<br />
occasionally, until most <strong>of</strong><br />
liquid is evaporated and<br />
meat is cooked throughout.<br />
Transfer sausages to<br />
a platter with tongs. Pour<br />
remaining liquid into spaghetti<br />
sauce. Add oil to<br />
same skillet over medium<br />
high heat. Cook onion<br />
and bell pepper 4 minutes,<br />
stirring occasionally,<br />
until s<strong>of</strong>tened and lightly<br />
browned. Cut sausages<br />
into 1/2 inch slices and<br />
return to skillet. Stir in<br />
spaghetti sauce and cook<br />
1 minute, or until heated<br />
through. Serve the<br />
sausage on s<strong>of</strong>t rolls and<br />
sprinkle with cheese.<br />
Recommended wine: Beaujolais.<br />
8 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
PAIRING LAMB<br />
Lamb and Shiraz are a classic<br />
match, partly because Shirazes<br />
have a meaty spiciness that<br />
complements lamb. It’s a nice<br />
affinity between the wine and<br />
this multicultural–inspired dish<br />
(though the grape itself is actually<br />
from France’s Rhône valley).<br />
BASIC RECIPE<br />
Prep: 15 min. • Cook: 10 min<br />
Ingredients<br />
1 medium onion. 2 bell pepers.<br />
1 peeled garlic clove. 4 flat-leaf<br />
parsley sprigs. 1/2 teaspoon finely<br />
grated lemon. zest 3 tablespoons<br />
fresh lemon juice. 1 teaspoon<br />
ground allspice. 1 Tbsp. kosher<br />
salt. Pinch <strong>of</strong> saffron threads. 1<br />
1/4 pounds trimmed lamb loin, cut<br />
into 1-inch cubes. 2 Tbsp. EVOO.<br />
Pita, lettuce, tomato, plain yogurt<br />
for serving, or tzatziki sauce.<br />
Pita & Charred Lamb Kebabs<br />
BUY LAMB AT RAMESH WEST INDIAN AMERICAN GROCERY STORE<br />
822 Crane St, Sch’dy NY • (518) 372-2332<br />
How to Make It<br />
Combine the onion, peppers,<br />
garlic, parsley sprigs, lemon zest,<br />
lemon juice, allspice, salt and saffron<br />
and transfer the marinade<br />
to a resealable plastic bag, add<br />
the cubed lamb and turn to coat.<br />
Seal the bag, pressing out any air.<br />
Refrigerate the lamb overnight.<br />
Preheat a grill pan, or oven broiler.<br />
Drain the lamb, shaking <strong>of</strong>f the excess<br />
marinade. Thread the lamb<br />
onto 4 long skewers, leaving a<br />
bit <strong>of</strong> room between the cubes.<br />
Brush the lamb with the oil and<br />
cook on high heat, turning occasionally,<br />
until lightly charred,<br />
about 5 minutes for medium-rare<br />
meat. Drain the chopped peppers,<br />
onions and garlic from the<br />
marinade and heat to 170˚F.<br />
Serve the lamb with the heated<br />
vegetables, warm pita, tomato,<br />
lettuce, yogurt, or tzatziki sauce.<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
9
KITCHEN ENCOUNTERS<br />
HOME DESIGN<br />
Different Types <strong>of</strong> Flooring and Comparison<br />
Courtesy <strong>of</strong> Kitchens.com and iBath.com<br />
When you choose vinyl, you’ll need to decide on<br />
a type: standard or inlaid. The key difference between<br />
the two is: Standard vinyl uses a rotogravure<br />
process in which the color and pattern are printed<br />
on one sheet layered between a thick, clear upper<br />
surface (the wear layer) and a foamy vinyl<br />
core. In inlaid vinyl, the color and pattern go<br />
all the way through the core material. Inlaid<br />
vinyl is considered the more dense and durable<br />
<strong>of</strong> the two.<br />
Both types <strong>of</strong> vinyl have a protective no-wax coating<br />
or a polyvinyl chloride (PVC) surface (the same<br />
water-resistant resin used on raincoats). Jump<br />
around on the floor samples before you decide,<br />
as the cushiness will vary depending on the thickness<br />
<strong>of</strong> the core material in inlaid vinyl and <strong>of</strong> the<br />
wear layer in standard vinyl. There are endless options<br />
for colors and patterns, and you will not have<br />
to worry about water discoloring the floor. Vinyyl<br />
also has no maintenance beyond sweeping and<br />
mopping, and it resists scuffs and stains from kids<br />
and pets.<br />
You’ve stepped on plenty <strong>of</strong> VINYL in your<br />
lifetime. One <strong>of</strong> the most common kitchen<br />
flooring materials, it’s known as “resilient”<br />
because <strong>of</strong> its ability to bounce<br />
back into shape. That’s what gives it a cushiony<br />
feel. Vinyl comes in sheet or tile form (which can<br />
be easier to install but also more susceptible to<br />
water damage because <strong>of</strong> its seams) and in all<br />
kinds <strong>of</strong> colors and patterns.<br />
LAMINATE flooring resembles hardwood or stone<br />
while <strong>of</strong>fering the easy maintenance <strong>of</strong> vinyl.<br />
Some people turn their noses up at the idea <strong>of</strong> obtaining<br />
the look <strong>of</strong> natural materials from plastic<br />
laminate adhered to fiberboard or particleboard.<br />
But you may want to consider the product, which<br />
has been popular in Europe for decades, if you<br />
want the look but not the price tag <strong>of</strong> real wood.<br />
Bring color into the kitchen via the floor with<br />
CERAMIC TILES. What ever you decide, make<br />
sure to call a pr<strong>of</strong>essional carpet, hardwood,<br />
laminate and ceramic tile dealer! Next time we<br />
will discuss types <strong>of</strong> carpet for your home...<br />
10 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
360-plus restaurant<br />
and gourmet shop listings at:<br />
<strong>Taste</strong>DineAndShop.com<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
11
They’ll beat<br />
any competitor’s<br />
price for<br />
bought or sold<br />
jewelry or services.<br />
That’s<br />
the Paragon<br />
Promise!”<br />
Paragon Jeweler<br />
A Full-service Jeweler with<br />
over 20 Years <strong>of</strong> Experience<br />
BY PATRICIA TERRILL WITH PATRICK RAY<br />
Jay Street’s Pedestrian Mall<br />
has undergone a makeover<br />
with a new jewelry shop,<br />
Paragon Jeweler, owned by<br />
Matthew Powell. He worked<br />
for over 20 years in the jewelry<br />
business at the Rotterdam<br />
Mall before deciding to open<br />
his own shop located at 163<br />
Jay Street.<br />
Fine jewelry and an impressive<br />
showroom<br />
Whether you’re looking for<br />
that one unique piece that calls<br />
your name or would like help<br />
in selecting a beautiful item<br />
from their fine stock <strong>of</strong> classic<br />
and contemporary styles, visit<br />
their showroom today.<br />
The designer jewelry store<br />
boasts a wide array <strong>of</strong> eye<br />
pleasing necklaces, bracelets,<br />
and rings. The region’s most<br />
unique and eclectic inventory<br />
<strong>of</strong> white and yellow gold,<br />
diamond, vintage, new fine<br />
jewelry, and estate jewelry<br />
(at impressively low prices)<br />
are displayed throughout<br />
the store.<br />
Powell’s vision was to buy<br />
and sell top quality jewelry,<br />
affordable to a wide spectrum<br />
<strong>of</strong> budgets. That became<br />
a reality when Matt opened<br />
Paragon Jeweler at the start <strong>of</strong><br />
the New Year.<br />
Walking into Paragon makes<br />
one feel like their inside a 5th<br />
Ave Manhattan shop.<br />
Engagement and<br />
wedding rings<br />
At Paragon, they specialize<br />
in helping you and your<br />
partner to discover your<br />
dream diamond engagement<br />
ring or bridal set.<br />
Matt Powell and staff are<br />
committed to presenting<br />
unique, timeless, and<br />
breathtaking pieces and<br />
they make it their mission<br />
to <strong>of</strong>fer you uncompromising<br />
quality and value at<br />
affordable prices.<br />
Men’s & Ladie’s Watches<br />
Paragon Jeweler carries<br />
men’s and ladies’ dress, fine<br />
fashion, and sports watches<br />
12 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
in luxury and everyday<br />
styles, as well as metal and<br />
leather watch bands to<br />
match any style.<br />
Cash for your jewelry<br />
You’ll receive the region’s<br />
best price for your gold and<br />
silver jewelry, diamonds,<br />
coins, watches, and other<br />
fine jewelry. That’s the Paragon<br />
Promise to you. Do not<br />
accept an <strong>of</strong>fer from anyone<br />
else until you’ve heard what<br />
Paragon is willing to pay.<br />
Visit the store for a quote<br />
and cash <strong>of</strong>fer, or call and<br />
tell them what you’re selling.<br />
They will happily provide an<br />
estimate over the phone.<br />
Watch repair<br />
and watch batteries<br />
Paragon Jeweler will pr<strong>of</strong>essionally<br />
install a new, factory-sealed<br />
Energizer-brand<br />
watch battery for only five<br />
dollars. There is never any<br />
additional charge for installation,<br />
and they promise to<br />
care for your watch as if it<br />
were their own. They also<br />
size watch bands ($5).<br />
As your full-service jeweler,<br />
Paragon is able to size or<br />
repair any jewelry without<br />
exception, and they’ll<br />
always handle your cherished<br />
jewelry with the care<br />
and respect it deserves.<br />
With over 30 years combined<br />
experience in the<br />
jewelry business, the<br />
Paragon Team strives for<br />
perfection in all that they<br />
do---from the most basic<br />
to the most complex jobs.<br />
“We strive to exceed your<br />
expectations. We’ll beat<br />
any competitor’s price for<br />
bought or sold jewelry or<br />
services,” says Paragon<br />
Jeweler Matt Powell. ADV.<br />
163 Jay Street <strong>Schenectady</strong>,<br />
NY 12305<br />
Store Hours<br />
Monday: Friday 10am - 6pm<br />
Saturday: 10am - 5pm<br />
Sunday: 11am - 3pm<br />
(518) 357-3291<br />
www.paragonjeweler.com<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
13
Is There Trouble with Black & White?<br />
Families for generations have been hunted and comb the thick forests and pastures,<br />
following highly trained dogs as they hunt for both “black” and “white” types <strong>of</strong> these<br />
prized commodities that sell to top bidders at market.<br />
By Lisa Bogan<br />
There is a whole<br />
different world<br />
in the exotic,<br />
rich, mysterious,<br />
musky, pungent,<br />
earthy, savory<br />
fungi some <strong>of</strong> us<br />
know as truffles.”<br />
The trouble with truffles is everyone<br />
thinks they are decadent little chocolate<br />
tidbits, but that is not the only<br />
decadent little tidbit represented by<br />
the word truffle. There is a whole different<br />
world in the exotic, rich, mysterious,<br />
musky, pungent, earthy, savory<br />
fungi some <strong>of</strong> us know as truffles.<br />
This species <strong>of</strong> truffles, very much<br />
unlike the above mentioned chocolate<br />
type are a fungus which grows<br />
beneath the soil normally under<br />
chestnut, oak, poplar and hazelnut<br />
trees. They are similar to the mushroom<br />
in that they are in the same<br />
botanical family but attempting to<br />
compare them to mushrooms would<br />
be an injustice. There are no words<br />
to describe the unique flavor and<br />
aroma <strong>of</strong> this elusive fungus. Today<br />
especially, more Americans are being<br />
exposed to this type <strong>of</strong> fungi that has<br />
been considered a delicacy and even<br />
an aphrodisiac in European countries<br />
for centuries.<br />
There are many different types <strong>of</strong> truffles<br />
throughout Europe but the truffles<br />
from Italy are among the most sought<br />
after. You will find them in several regions<br />
<strong>of</strong> that country, but the most<br />
famous and valuable are the white<br />
truffles (Tuber Magnatum Pico) from<br />
Piedmont where they are harvested<br />
from October 1st to December 31st.<br />
The limited supply accounts for their<br />
enormous expense, which establishes<br />
the truffle in a class with caviar and foie<br />
gras as foods for the most special <strong>of</strong><br />
occasions. Other than the white truffles<br />
harvested in Piedmont, you will find<br />
at least 10 other black varieties with<br />
less intensity but worthwhile. Today<br />
you will find a full array <strong>of</strong> truffle laced<br />
products from cheese, flour, polenta,<br />
honey, pates, carpaccio and yes, even<br />
chocolate!!!<br />
And you probably thought my headline<br />
was about the trouble with some<br />
“black” and “white” people? LOL!<br />
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Best local ETHNIC BITES<br />
authentic Mexican<br />
The best Mexican food in <strong>Schenectady</strong>.<br />
Enchilladas, fajitas, traditional and creative<br />
Central American cuisine. Full bar and<br />
spacious dining room.<br />
Casa Real • 1400 Altamont Ave •<br />
Sch’dy NY (518) 356-0060<br />
Curry, Jamaican Jerk & more<br />
Scrumptious Jerk Wings are to die for! Curry<br />
Chicken, Jerk Chicken, Oxtail, Escovitche, and<br />
Jamaican Beef/Chicken Patties, and more!<br />
Roy’s Caribbean • 769 State St.<br />
Sch’dy, NY (518) 346-1677<br />
really good Spanish food<br />
If you want to experience Puerto Rican<br />
and Domincan food at its best, you’ve got<br />
to go to this place before 1pm most days.<br />
Really cheap eats!<br />
San Francisco • 872 Albany St<br />
• Sch’dy NY (518) 382-5962<br />
best bbq and smoked ribs<br />
The best BBQ and smoked meats in the<br />
Capital District! The ribs, pulled pork &<br />
chicken are luscious and sure to please!<br />
Memphis King • 1902 Van<br />
Vranken Ave (518) 372-5464<br />
best Italian family-style<br />
For appetizers, banquets, catering, lunch<br />
and/or dinner, desserts, Ferrari’s Ristorante<br />
provides authentic Italian food with a passion<br />
for high quality authentic cuisine.<br />
Ferrari’s • 1245 Congress St •<br />
Sch’dy, NY (518) 382-8865<br />
Indian cuisine buffet all-day!<br />
The Best Authentic Indian buffet and<br />
tender curry, tikka, vegetarian and chicken<br />
dishes—served with naan & salad bar.<br />
Shalimar • 15 Park Ave<br />
Clifton Park (518) 348-1494<br />
Best Italian Deli & Imports<br />
This caterer and deli is known for its<br />
braggadocio Italian hoagies and luscious<br />
Italian to-go entrées. The menu<br />
and Bindi desserts will happily fill you!<br />
Capri Imports • 2617 Broadway<br />
Sch’dy • NY (518) 346-6511<br />
best Chinese & fun chow<br />
China is a country with diverse cuisine. So<br />
if you want to satisfy your cravings for a<br />
variety <strong>of</strong> foods, Ming’s Flavor is the way<br />
to go! Bring the kids, and/or a friend!<br />
Ming’s Flavor • 9 Mohawk Ave<br />
• Scotia (518) 347-1288<br />
puerto rican & dominican<br />
Enjoy a taste <strong>of</strong> authentic Puerto Rican and<br />
Dominican food from Mami’s hot food<br />
steam table—it’s not a buffet—it’s yummy<br />
entrées served a la carte with sides!<br />
Mami’s Restaurant • 911 Crane<br />
St. • Sch’dy NY (518) 377-8700<br />
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Order Steak Mafioso at Ferrari’s<br />
Ten (10) <strong>of</strong> us dined at Ferrari’s Ristorante, and we had leftovers for days!<br />
After the antipasti and bread, see if you can finish your entrée.<br />
Ferrari’s Ristorante has always been synonymous<br />
with outstanding family-style<br />
Italian food at affordable prices – having<br />
opened in the late 1970s.<br />
It is a warm and friendly restaurant<br />
that has a great atmosphere and the<br />
service and staff are efficient and welcoming.<br />
We started <strong>of</strong>f with an appetizer.<br />
I recommend the Antipasto Italiano<br />
(proscuito, provolone, roasted pepper,<br />
fresh mozzarella, artichoke heart, cappicola,<br />
anchovies ($12.00 /$21.00).<br />
The Hot Antipasto is a delicious appetizer<br />
or Great Entrèe (clams, shrimp,<br />
eggplant, peppers, mushrooms, and artichoke<br />
hearts in a special red sauce). This<br />
appetizer far exceeded the expectations<br />
<strong>of</strong> this Italian food lover’s palate. We<br />
then proceeded to order our entrées.<br />
I ordered the Steak Mafioso (14 oz.<br />
Delmonico steak cooked to perfection,<br />
smothered with onions, mushrooms,<br />
and hot peppers sauteed in garlic and<br />
olive oil). A real treat ($26.95).<br />
Veal Melanzano (Ferrari’s famous veal<br />
parmigiano topped with slices <strong>of</strong> great<br />
eggplant parmigiano. You know it’s gotta<br />
be good, $27.50).<br />
Entrèes come with choice <strong>of</strong> spaghetti<br />
or ziti or linguini or French fries except<br />
where noted. You may have anything<br />
else as a side dish at an extra charge. An<br />
extra place setting is $3.00 extra.<br />
The Ferrari family has been serving the<br />
finest Italian dinners in <strong>Schenectady</strong><br />
since 1974. Ferrari’s Ristorante provides<br />
authentic Italian food with a passion for<br />
high quality authentic cuisine.<br />
When you dine in Ferrari’s Ristorante,<br />
you become part <strong>of</strong> the family. Their<br />
commitment to each <strong>of</strong> Ferrari Family<br />
member is a memorable experience!<br />
Ferrari’s Ristorante is where you can<br />
come to for a delicious meal, prepared<br />
by the family chef and feel like you are<br />
dining at home with your family and<br />
friends. Ferrari’s Ristorante is a full service<br />
restaurant complete with private<br />
dining rooms, full bar and a warm ambiance<br />
reminiscent <strong>of</strong> the Italian roots.<br />
Ferrari’s Ristorante also provide banquette<br />
facilities for up to 65 people and<br />
catering services from 50 -500 people<br />
for any occasion. Ferrari’s Ristorante is<br />
where great food, and lots <strong>of</strong> laughs<br />
are shared by all.<br />
1245 Congress St • <strong>Schenectady</strong>, NY<br />
(518) 382-8865<br />
ferrarisristorante.com
Mami’s Spanish-American<br />
Across from the old Mt. Pleasant Diner, where Rich D’Ellisis, Marc Miele, Jeff LaRosa,<br />
Frank Gallo, I and others, used to raise holy hell...”<br />
By David Long<br />
Visit Mami’s and<br />
start with 2 for<br />
$1.50 chicken<br />
wings, and $1<br />
beef or chicken<br />
pasteles...Yummy<br />
Spanish chicken<br />
soup, etc.”<br />
Sometimes, you have to venture to<br />
the old neighborhoods like; Mount<br />
Pleasant...This section <strong>of</strong> town is<br />
undergoing a revival by the merchants<br />
themselves, who <strong>of</strong>fer hard<br />
to find ethnic cooking smallwares,<br />
produce, fresh goat meat, etc.<br />
When I grew up on Lansing Street,<br />
the block was mostly Italian and Polish.<br />
Combo’s Fish Fry is still there<br />
going strong, and so is the bakery.<br />
<strong>No</strong>wadays, the best Latin-American<br />
food close to downtown can be<br />
found at San Francisco Restaurant<br />
on Albany Street (across from David<br />
Louis Floor Covering); and Mami’s<br />
Restaurant, located at 911 Crane<br />
Street in Mt. Pleasant (across from<br />
the old Mt. Pleasant Diner (which is<br />
now a Caribbean restaurant).<br />
Visit the restaurant, and start with<br />
the 2 for $1.50 breaded chicken<br />
wings, $1 beef or chicken pasteles<br />
and/or homemade Spanish-style<br />
chicken soup. Next try the Pernil<br />
(succulent roast shoulder <strong>of</strong> pork),<br />
and more--there are tons <strong>of</strong> tasty<br />
Spanish dishes on the menu daily!<br />
The sign on the building reads Junnaylee<br />
Restaurant, but rest assured<br />
it’s Mami’s Restaurant inside.<br />
The best food places with the fairest<br />
prices, simple service, and authentic<br />
tastes, are <strong>of</strong>ten the little known<br />
places--it’s worth the trip!<br />
Mami’s Restaurant<br />
911 Crane Street<br />
<strong>Schenectady</strong>, NY<br />
(518) 377-8700<br />
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Katz Kafé is where your<br />
Order is always a<br />
“Daily Special”<br />
Enjoy the freedom <strong>of</strong> having it your way without the<br />
smirk and attitude you find at the chain restaurant<br />
Bradley Katz says<br />
his customers are<br />
the reason why he’s<br />
still in business.”<br />
Katz Kafé<br />
160 Jay Street<br />
<strong>Schenectady</strong>, NY<br />
(518) 377-0320<br />
katzkafe.org<br />
Bradley Katz is the owner <strong>of</strong> Katz<br />
Kafé, a chic little open kitchen<br />
eatery, located at 160 Jay Street<br />
in downtown <strong>Schenectady</strong>. Take a<br />
stroll down the brick road, and you’ll<br />
find Katz Kafé open Monday through<br />
Friday 7am-2pm and Saturday 9am-<br />
2pm. It’s the place to dine, meet for<br />
c<strong>of</strong>fee drinks and relax.<br />
Katz Kafé fits into the emerging<br />
downtown restaurant scene—with<br />
its diverse spots and menus featuring<br />
creative concepts, like “build your<br />
own breakfast sandwich and/or burrito,”<br />
made fresh on the spot—directly<br />
in front <strong>of</strong> you.<br />
Katz Kafé <strong>of</strong>fers good quality at a fair<br />
price, and the vibe is a welcoming,<br />
friendly and satisfying oasis from reality—that<br />
arranges three different<br />
By Arthur Logan<br />
seating experiences—counter, bistro<br />
tables or relax in the cushioned<br />
lounge area with its love seats and<br />
c<strong>of</strong>fee tables.<br />
The breakfast and lunch hot spot displays<br />
art work on the walls from local<br />
artists, and the menus change like<br />
the seasons—<strong>of</strong>fering breakfast all<br />
day long. All types <strong>of</strong> people—from<br />
all walks <strong>of</strong> life—frequent Katz Kafé.<br />
Come and enjoy having a creative<br />
control over how your food is prepared.<br />
Even so, Brad knows each <strong>of</strong><br />
his regular customers’ by name.<br />
Bradley Katz gives all credit to his<br />
customers, because he feels that<br />
they are the reason why he is still in<br />
business. He says, “it’s not just work,<br />
it is a lifestyle” Katz Kafé also <strong>of</strong>fers<br />
“Soup <strong>of</strong> the Day,” Lattés and Brunch<br />
specials on the menu. I asked Brad<br />
to show me his creative ability, and<br />
not to hold back and he just smiled.<br />
I could see the enthusiasm and passion<br />
going on behind the exterior <strong>of</strong><br />
his smile. Immediately he pulled out<br />
a cinnamon raisin bagel, which he began<br />
to lightly butter and grill. Next, he<br />
added to the bagel a fried egg with a<br />
little cracked pepper—then topped<br />
that with a grilled sausage patty and<br />
caramelized onions. Once the bagel,<br />
sausage, onions and egg was assembled,<br />
he stacked it with Swiss cheese<br />
to my delight. The dish provided a<br />
perfect marriage <strong>of</strong> sweet and salty.<br />
The dining experience at Katz Kafé<br />
epitomizes the key to life: balance,<br />
balance, balance. ADV.<br />
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Saffron chicken skewers<br />
with sweet tomato jam<br />
Recipe from by Jennifer Joyce, author <strong>of</strong><br />
Small Bites (Hardcover, DK Publishing)<br />
This marinade is based on the Spanish tapas dish pinchitos<br />
murunos, consisting <strong>of</strong> pork fillet grilled with saffron and spices.<br />
Pimenton (sweet, smoked Spanish paprika) may be found in<br />
good delicatessens or large supermarkets.<br />
1. Combine all <strong>of</strong> the marinade ingredients in a bowl, mixing<br />
thoroughly. Flatten the cubes <strong>of</strong> chicken slightly, add to<br />
the marinade, and turn to coat on all sides. Leave to marinate<br />
in the refrigerator for at least 1–2 hours.<br />
2 Preheat the oven to 400°F (200°C). Thread one piece <strong>of</strong><br />
chicken onto each skewer and season. Heat the oil in a nonstick<br />
frying pan, add the skewers, and fry to caramelize<br />
each side <strong>of</strong> the chicken to your likeness. Transfer to a nonstick<br />
baking sheet, cover with foil, and place in the oven for<br />
5 minutes. Alternatively, cook the skewers under the broiler.<br />
3 Arrange the chicken skewers on a serving plate, with the<br />
sweet tomato jam and the cilantro for garnish.<br />
PREPARE AHEAD<br />
The skewers may be marinated 1 day ahead and pan-fried up<br />
This recipe is very easy to make and perect for entertaining<br />
anytime <strong>of</strong> year!<br />
INGREDIENTS<br />
3 chicken breasts or<br />
boneless skinless<br />
thighs, cut into 25 oneinch<br />
cubes<br />
25 wooden skewers,<br />
soaked in water for 1<br />
hour, to prevent burning<br />
Salt and pepper<br />
1–2 tbsp olive oil<br />
sweet tomato jam<br />
(purchased) to serve<br />
A few sprigs cilantro,<br />
to garnish<br />
1⁄2 tsp each coriander<br />
seeds, cumin seeds, and<br />
fennel seeds,<br />
roughly ground<br />
1 tsp paprika<br />
2 garlic cloves, crushed<br />
Pinch saffron, infused<br />
in 1 tbsp boiling water<br />
1 tbsp red wine vinegar<br />
1 tbsp olive oil<br />
Preparation time<br />
10 minutes<br />
Cooking time<br />
15 minutes<br />
Makes 25 skewers<br />
MARINADE<br />
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AMBITION BISTRO<br />
The Most Unknown Restaurant in <strong>Schenectady</strong> Celebrating 18 Years!<br />
Renson and Salomon opened Ambition C<strong>of</strong>fee &<br />
Eatery April 10th, 2000, in downtown <strong>Schenectady</strong>.<br />
They purchased the building formerly home to<br />
the historic Old Jay Tavern at 154 Jay Street (on the<br />
Jay Street Pedestrian Mall and walkway). Renson<br />
holds a degree in Culinary Arts from <strong>Schenectady</strong><br />
County Community College and Salomon holds a<br />
degree in Business/Marketing from Siena.<br />
Ambition started out just as a restaurant which<br />
then morphed into something greater and larger<br />
than they ever expected. Along the way, Marc let<br />
his passion out and when asked, “What is Ambition?”<br />
Renson normally responds, “I don’t<br />
know. Ambition is my soul, and how do you<br />
describe a soul? And if you can describe a soul,<br />
then that’s Ambition.”<br />
Encountering strange customers and wild experiences<br />
Renson said to himself, “…this is a book.” So<br />
he started keeping notes <strong>of</strong> all the odd things that<br />
happened. From customers asking if the cream<br />
<strong>of</strong> tomato had milk in it or what does the vanilla<br />
tea taste like? He took those notes and penned his<br />
hilarious memoir, Is the C<strong>of</strong>fee Fresh? Drama,<br />
dysfunction and daily life at a downtown c<strong>of</strong>feehouse.<br />
Nationally published by 23House Publishing,<br />
his book won the award for best non-fiction in 2017.<br />
Is the C<strong>of</strong>fee Fresh? Drama,<br />
dysfunction and daily life at a<br />
downtown c<strong>of</strong>feehouse.<br />
Renson was chef to Bradley Cooper for seven weeks<br />
while Cooper filmed The Place Beyond the Pines,<br />
and also periodically fed the co-stars too--- Ryan<br />
Gosling, Eva Mendes and Ray Liotta. Broadwayworld.com<br />
contacted Renson and asked if they<br />
could film a video in his restaurant while Priscilla<br />
Queen <strong>of</strong> the Desert was at Proctors. Renson appeared<br />
twice on the nationally syndicated The Dr<br />
Oz Show (only for a cameo appearance both times<br />
serving food to the Doctor and his VIP guests).<br />
ESPN owner Bill Rasmussen said to Renson, “Ambition<br />
always wins” as Marc fed him for two days<br />
while he visited Downtown <strong>Schenectady</strong>.<br />
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Then came The Cake Boss, Alton Brown, Kristin<br />
Chenoweth, Bethenny Frankel, George Hamilton,<br />
KD Lang, Barbara Eden, and Miss America. “I fed<br />
a burger to The Godfather <strong>of</strong> Soul James Brown,”<br />
said Ambition co-owner Marc Renson---as he let<br />
out an umm, tilted his head and gave a wink, as if<br />
saying, yay, I’m cool!<br />
as the specialty sandwiches---and the crisp, fresh<br />
greens and fresh vegetable garnishes make the perfect<br />
accompaniment and/or entrée.<br />
Renson’s bread pudding won the award from<br />
<strong>Taste</strong> <strong>of</strong> the Capital Region---and the judges from<br />
Yelp Albany chose his chili as winner in the Chili<br />
Chow Down contest 2016. Ambition was chosen<br />
as one <strong>of</strong> the best restaurants in 2013 by the<br />
Daily Gazette---and was voted as one <strong>of</strong> the<br />
restaurants you must see when visiting <strong>Schenectady</strong><br />
from Culture Trip in 2015.<br />
<strong>No</strong>w celebrating 18 years in<br />
operation, this Downtown<br />
<strong>Schenectady</strong> restaurant is<br />
known for its funky menu,<br />
nostalgic atmosphere (“if you<br />
like the gay 80s,” says Renson),<br />
and openness!<br />
Ambition also <strong>of</strong>fers a fully stocked bar. Their<br />
barista prepares all espresso-based c<strong>of</strong>fee drinks,<br />
smoothies and teas.<br />
Ambition specializes in serving breakfast and specialty<br />
sandwiches Monday through Friday 8am till<br />
3pm, and a phenomenal Brunch---open till 8pm on<br />
evenings, during Proctors’ shows.<br />
I personally love the delicious and dreamy sandwiches,<br />
and earthy selection <strong>of</strong> breads--- Sourdough,<br />
Multigrain, Rye, Pumpernickel, Spinach<br />
Wrap, Tomato Wrap, Wheat Wrap, Croissant, Hard<br />
Roll, or Bagel ($1 additional on whole sandwiches<br />
only), Herbed Focaccia, Sun-dried Tomato Ciabatta,<br />
or Pretzel Bread (for an additional $2 whole<br />
sandwiches only). Select your bread and Build-<br />
Your-Own Sandwiches by choosing your favorite<br />
meat (Turkey, Honey Ham, Roast Beef, Albacore<br />
Tuna Salad, and Pesto Chicken Salad), as well as<br />
cheese selections and/or gourmet-made spreads.<br />
Saturday and Sunday<br />
Brunch-starting at 9am.<br />
Choose one <strong>of</strong> the specialty Omelets,<br />
sandwiches and/or salads! Drink selections<br />
include; Mimosa, Bloody Mary,<br />
South <strong>of</strong> the Border with shot <strong>of</strong> Kahlua<br />
and whipped cream, Irish c<strong>of</strong>fee<br />
with Bushmill’s whiskey and whipped<br />
cream, and/or Godiva Hot Chocolate.<br />
You’ll taste the difference at Ambition Bistro! ADV<br />
154 Jay Street · <strong>Schenectady</strong>, NY<br />
(518) 382-9277<br />
ambitionbistro.com<br />
Ambition Bistro <strong>of</strong>fers Build-Your-Own Salads<br />
all-year-long. The salad selections are as eclectic<br />
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A Bounty <strong>of</strong> Harvest makes<br />
cooked eggplant & pork tasty<br />
Find and share recipes with the “delicious essence” found in<br />
meats, vegetables, cheeses, spices and any <strong>of</strong> Boscia’s wines.<br />
Basic Foods<br />
585 Saratoga Road<br />
Scotia, NY 12302<br />
Get creative with a frersh<br />
pork loin, eggplant and<br />
bulk spices and herbs.”<br />
Grilled Eggplant, Fresh Buffalo Mozzarella & Tomato<br />
Prep: 15 min. • Cook: 10 min<br />
2 large eggplants,<br />
sliced into ¾-inch rounds<br />
Salt<br />
¼ cup plus ½ teaspoon EVOO<br />
(extra virgin olive oil)<br />
2 large tomato, sliced<br />
8 slices fresh mozzarella, sliced<br />
into ¼-inch rounds<br />
PESTO RECIPE<br />
1/4 cup walnuts<br />
1/4 cup pignolis (pine nuts)<br />
3 T. chopped garlic (9 cloves)<br />
5 cups fresh basil leaves<br />
1 teaspoon kosher salt<br />
1 tsp ground black pepper<br />
1 1/2 cups good olive oil<br />
1 cup grated Parmesan<br />
Sprinkle both sides <strong>of</strong> each<br />
round with salt and place them<br />
on a paper towel lined plate.<br />
Let rest for 20 minutes. While<br />
your eggplant is resting, prepare<br />
the basil pesto. Place all<br />
<strong>of</strong> the ingredients for the basil<br />
pesto in a blender or food processor<br />
and puree until smooth.<br />
In a small bowl, toss the tomatoes<br />
with ½ teaspoon olive oil<br />
and a pinch <strong>of</strong> salt. Set aside<br />
until ready to use. Heat your<br />
grill pan or skillet over medium<br />
heat. Pat the eggplant dry (the<br />
salt will have drawn the excess<br />
moisture out <strong>of</strong> the eggplant)<br />
and brush both sides <strong>of</strong> each<br />
round with olive oil and season<br />
with a little extra salt. Cook the<br />
rounds for about 8 minutes on<br />
each side or until very tender.<br />
Remove eggplant from the pan<br />
and let it cool to room temperature.<br />
When the grilled eggplant<br />
is cool, layer the rounds<br />
with slices <strong>of</strong> fresh mozzarella<br />
and tomato attractively.<br />
Drizzle EVOO and pesto, and<br />
serve with roast pork loin.<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
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Gourmet Shopping Guide<br />
FISH & SEAFOOD MARKETS<br />
ANKER’S FISH HOUSE<br />
420 Altamont Ave • <strong>Schenectady</strong>, NY<br />
(518) 382-8842<br />
COMBOS FISH FRY<br />
865 Crane St. • <strong>Schenectady</strong>, NY<br />
(518) 377-6636<br />
FIN YOUR FISHMONGER<br />
2050 Western Ave • Guilderland, NY<br />
(518) 452-4565<br />
THE FRESH MARKET<br />
664 New Loudon Rd • Latham, NY<br />
(518) 786-5150<br />
family & ETHNIC marketS<br />
ASIAN SUPERMARKET<br />
1245 Central Avenue • Albany, NY<br />
(518) 438-8886<br />
E & D AFRICAN MARKET<br />
617 Central Ave<br />
Albany, NY<br />
(518) 772-4490<br />
PARIVAR SPICE & INDIAN FOOD<br />
1275 Central Ave • Colonie, NY<br />
(518) 512-5118<br />
BUTCHER SHOPS<br />
AVON MARKET<br />
1631 VanVanken Ave • <strong>Schenectady</strong>, NY<br />
(518) 374-3197<br />
BUCKLEY FARM<br />
946 Saratoga Road • Rt. 50<br />
Ballston Lake<br />
(518) 280-3562<br />
DNIPRO RUSSIAN, POLISH, ETC.<br />
1533 Central Ave<br />
Colonie, NY<br />
(518) 218-9271<br />
GABRIEL’S SUPERMARKT<br />
255 Mohawk Ave<br />
Scotia, NY<br />
(518) 370-0140<br />
1924 Curry Rd<br />
Rotterdam, NY<br />
(518) 355-2230<br />
NISKAYUNA FOOD CO-OP<br />
2227 <strong>No</strong>tt St<br />
<strong>Schenectady</strong>, NY<br />
(518) 374-1362<br />
PREDEL’S RANCH<br />
59 Garnsey Rd<br />
Rexford, NY<br />
(518) 399-0265<br />
PRICE CHOPPER KOSHER STORE<br />
1892 Central Ave • Colonie, NY<br />
(518) 456-9314<br />
RAMESH WEST INDIAN<br />
820 Crane St, Sch’dy NY<br />
(518) 372-2332<br />
ROLF’S PORK STORE<br />
70 Lexington Ave • Albany, NY<br />
(518) 463-0185<br />
SABAH AFRICAN & MIDDLE EAST<br />
293 Central Avenue • Albany, NY<br />
African, Caribbean, Middle Eastern<br />
Walk-in Store • <strong>No</strong> Phone Available<br />
SAL’S QUALITY MEAT MARKET<br />
2713 Guilderland Ave • Sch’dy<br />
(518) 346-0408<br />
SHOPRITE SUPERMARKET<br />
2333 <strong>No</strong>tt St E • <strong>Schenectady</strong>, NY<br />
(518) 243-4565<br />
TIMOTHY’S WEST INDIAN MKT.<br />
1020 State St. • <strong>Schenectady</strong>, NY<br />
(518) 346-8802<br />
COFFEE & TEA SHOPS<br />
AMBITION BISTRO<br />
154 Jay St • <strong>Schenectady</strong>, NY<br />
(518) 382-9277<br />
APOSTROPHE CAFÉ<br />
432 State St • <strong>Schenectady</strong>, NY<br />
(518) 881-4515<br />
ARTHUR’S MARKET & CAFÉ<br />
35 N Ferry St • <strong>Schenectady</strong>, NY<br />
(518) 382-1938<br />
HAPPY CAPPUCCINO<br />
185 Jay St • <strong>Schenectady</strong>, NY<br />
(518) 377-1092<br />
HUDSON RIVER COFFEE HOUSE<br />
227 Lark St • Albany, NY<br />
(518) 449-2174<br />
KATZ KAFE<br />
160 Jay St • <strong>Schenectady</strong>, NY<br />
(518) 377-0320<br />
MOON AND RIVER CAFÉ<br />
115 S Ferry St • <strong>Schenectady</strong>, NY<br />
(518) 382-1938<br />
STACKS ESPRESSO BAR<br />
260 Lark St • Albany, NY<br />
(518) 331-6378<br />
DELICATESSEN & BAKED GOODS<br />
BELLA NAPOLI BAKERY<br />
672 New Loudon Rd • Latham, NY<br />
518-783-0196<br />
721 River Street • Troy, NY 518-274-8277<br />
CAPPIELLO FOODS<br />
510 Broadway • <strong>Schenectady</strong>, NY<br />
(518) 370-0860<br />
CAPRI IMPORTS ITALIAN DELI<br />
2617 Broadway • <strong>Schenectady</strong>, NY<br />
(518) 346-6511<br />
GERSHON’S DELI & BAKERY<br />
1600 Union St. • <strong>Schenectady</strong>, NY<br />
(518) 393-0617<br />
NAPOLI BAKERY<br />
2309 Guilderland Ave • <strong>Schenectady</strong>, NY<br />
(518) 374-1810<br />
OLDE POLISH DELI<br />
600 3rd Ave. Watervliet, NY<br />
(518) 326-0943<br />
PERRECA’S BAKERY<br />
33 W. Jay St • <strong>Schenectady</strong>, NY<br />
Sch’dy (518) 372-1875<br />
TEASSERTZ BOBA BAR<br />
219 Lark St • Albany, NY<br />
(518) 703-6045<br />
VILLA ITALIA BAKERY<br />
226 Broadway • <strong>Schenectady</strong>, NY<br />
<strong>Schenectady</strong> (518) 355-1144<br />
GOURMET SHOP<br />
THE DILLYBEAN<br />
133 Jay Street • <strong>Schenectady</strong>, NY<br />
(518) 894-7911<br />
LENNON’S IRISH SHOP<br />
164 Jay Street • <strong>Schenectady</strong>, NY<br />
(518) 377-0064<br />
PEDE BROTHER’S PASTA<br />
582 Duanesburg Rd • <strong>Schenectady</strong>, NY<br />
(518) 356-3042<br />
health foods & SPICES<br />
BASIC FOODS<br />
585 Saratoga Rd. • Scotia, NY 12302 •<br />
(518) 399-2742<br />
WINE, BEER & SPIRITS<br />
BOSCIA’S LIQUOR DISCOUNT<br />
2710 Broadway • Bellevue • Sch’dy, NY<br />
(518) 346-5706<br />
CAPITAL WINE<br />
348 State & Lark Streets • Albany, NY<br />
(518) 689-0160<br />
EASTERN WINE LIQUOR<br />
1619 Eastern Pkwy • <strong>Schenectady</strong>, NY •<br />
(518) 346-8085<br />
30 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2
ENGLEBARDT’S WINE & LIQUOR<br />
511 Union St • <strong>Schenectady</strong>, NY • (518) 372-4788<br />
FREEMAN’S BRIDGE WINE & LIQUOR<br />
100 Freemans Bridge Rd. • Scotia, NY 12302 • (518) 346-0400<br />
GLENVILLE BEVERAGE<br />
96 Freemans Bridge Rd • Scotia, NY • (518) 374-4615<br />
KING CORK WINE & LIQUOR<br />
2430 Watt St • <strong>Schenectady</strong>, NY • (518) 393-3955<br />
MADISON WINES & SPIRITS<br />
795 Madison Ave • Albany, NY • (518) 455-9463<br />
SABATINO LIQUOR<br />
210 Quail Street • Albany, NY • (518) 462-4411<br />
SCOTIA WINES & SPIRITS<br />
221 Mohawk Ave • Scotia, NY • (518) 346-1872<br />
KITCHENWARE SUPPLY<br />
DIFFERENT DRUMMER’S KITCHEN SUPPLY<br />
1475 Western Ave • Albany, NY 12203 • (518) 459-7990<br />
SPOON & WHISK • Clifton Park, NY 12065 • (518) 371-4450<br />
HOME FURNISHINGS & BOOKS<br />
CITY DISCOUNT FURNITURE<br />
A variety <strong>of</strong> products from Dining Sets<br />
268 Central Ave • Albany (518) 434-5605<br />
HABITAT FOR HUMANITY<br />
115 Broadway • <strong>Schenectady</strong>, NY • (518) 395-3412<br />
207 Sheridan Ave • Albany, NY (518) 462-2993<br />
OPEN DOOR BOOKSTORE<br />
128 Jay Street • <strong>Schenectady</strong>, NY • (518) 346-2719<br />
FLORISTS<br />
ANTHOLOGY STUDIO<br />
469 State Street • <strong>Schenectady</strong>, NY<br />
(518) 723-2020<br />
DOM GALLO FLORIST<br />
2241 Broadway • <strong>Schenectady</strong>, NY<br />
Sch’dy • (518) 393-0725<br />
FRANK GALLO & SON FLORIST<br />
1599 State St • <strong>Schenectady</strong>, NY<br />
(518) 399-2424<br />
1790 Altamont Ave • Rotterdam, NY<br />
(518) 356-1111<br />
DIAMONDS • JEWELRY • BUY AND SELL<br />
PARAGON JEWELER<br />
163 Jay Street • <strong>Schenectady</strong>, NY<br />
(518) 357-3291<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • <strong>No</strong>. 2<br />
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