Taste of Schenectady WINTER 2019
Have you ever wondered how to make Chicken Tandoori, the Raita, Red Onion Chutney & Tamarind Sauce served on Indian restaurant buffets? The recipes are alot of fun, and the toasted Indian spices, crushed in a pestle and mortar, are a therapeutic and yummy workout. Check out the recipes, and Dining Spotlight on Tropical Fever Executive Lounge on Jay Street, Downtown Schenectady. NOTE: Organizations can post their FREE event listings on TasteDineandShop.com... The website is also available to gourmet shops and restaurants to list their business and one photo for FREE! ALBANY, SCHENECTADY AND TROY will once again be hosting, "Restaurant Week". Find out the dates in this issue—and let's make this year an ALL-INCLUSIVE event. Thanks for reading Taste of Schenectady® and Beyond© magazine—and enjoy the winter season!
Have you ever wondered how to make Chicken Tandoori, the Raita, Red Onion Chutney & Tamarind Sauce served on Indian restaurant buffets? The recipes are alot of fun, and the toasted Indian spices, crushed in a pestle and mortar, are a therapeutic and yummy workout. Check out the recipes, and Dining Spotlight on Tropical Fever Executive Lounge on Jay Street, Downtown Schenectady.
NOTE: Organizations can post their FREE event listings on TasteDineandShop.com...
The website is also available to gourmet shops and restaurants to list their business and one photo for FREE!
ALBANY, SCHENECTADY AND TROY will once again be hosting, "Restaurant Week". Find out the dates in this issue—and let's make this year an ALL-INCLUSIVE event.
Thanks for reading Taste of Schenectady® and Beyond© magazine—and enjoy the winter season!
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The gourmet food and lifestyle connection©<br />
& BEYOND<br />
FREE<br />
Vol. 4 • No. 3<br />
TROPICAL FEVER<br />
EXECUTIVE LOUNGE<br />
Caribbean Cuisine & Catering<br />
DIY EAST INDIA COMPANY<br />
36 Mason Jars Spice Collection<br />
PORSCHE TRAVEL CLUB<br />
Vail, Colorado on Ice & Snow!<br />
TOP 10 ETHNIC BITES<br />
That Won’t Break the Bank<br />
BLACK PUDDING<br />
Cooking Curry, Tandoori,<br />
and a <strong>Taste</strong> <strong>of</strong> Punjab, India<br />
taste<strong>of</strong>schenectady.com<br />
COOKING +SHOPPING + SAVING +KIDS + health + family + HOME+ HUMAN RIGHTS+ WORLD
Contents and a few spotlights<br />
24<br />
TROPICAL FEVER EXECUTIVE LOUNGE<br />
It took a few years to reopen after the Jay Stree Fire forced this hotspot<br />
to close its doors. Tropical Fever Executive Lounge is back!<br />
This place is the only Trinidadian restaurant outside New York City.<br />
STEP-BY-STEP FREEDOM<br />
8<br />
42<br />
Jerk Fillets with Island Fruit Medley, Saffron Butter<br />
Grits and Collard Greens, tell the story <strong>of</strong> Dutch<br />
Oven Salmon and Upstate New York slavery.<br />
COOKING TANDOORI-STYLE<br />
Kashmiri powder and natural masala spices, with<br />
the right amount <strong>of</strong> heat produces juicy Tandoori.<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 />
14<br />
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3
publisher’s note<br />
Instead <strong>of</strong> investing in Myanmar, East India Company (EIC) must sanction!<br />
By Food and Travel Editor and Publisher David Long, Jr.<br />
Wintertime is the perfect season to slow<br />
down, and reflect upon the changing <strong>of</strong><br />
seaons and quality <strong>of</strong> life for all people.<br />
Myanmar leader Aung San Suu Kyi in<br />
January <strong>2019</strong>, urged global investors to<br />
put their money into Myanmar, seeking<br />
to <strong>of</strong>fset the negative impact <strong>of</strong> the<br />
Rohingya Crisis and slow POSSIBLE<br />
economic international sanctions.<br />
About one-million Rohingya Muslims<br />
have fled from western Rakhine State<br />
into Bangladesh since a military crackdown<br />
in 2017, to escape persecution.<br />
A United Nations mandated fact-finding<br />
mission said that Myanmar’s military<br />
carried out mass killings and gang rapes<br />
<strong>of</strong> Rohingya with “genocidal intent” and<br />
called for top generals to be prosecuted.<br />
Myanmar rejected the findings.<br />
The International Monetary Fund (IMF)<br />
said last year its data indicated that some<br />
foreign investors were delaying final<br />
approval <strong>of</strong> projects until there was clarity<br />
about how the situation may unfold.<br />
Myamar has a lucrative textile industry<br />
that fuels the British East India Company<br />
(EIC), a British-Dutch-Dubai-NAME-UAE<br />
conglomerate aka Hindustan UNILEVER<br />
EAST INDIA COMPANY (EIC) MUST HELP<br />
ROHINGYA IN BANGLADESH & MYANMAR<br />
— its CEO is Mumbai-born and London-based<br />
Sanjiv Mehta. His dad was a<br />
leader in the WORLD PARLIAMENT OF<br />
RELIGIONS--who traveled to Chicago,<br />
USA... Mahendra Mehta was born in Antwerp,<br />
Belgium, in 1933. The family started<br />
in the diamond mining business. Sanjiv<br />
Mehta was appointed as the Chairman <strong>of</strong><br />
UNILEVER North Africa and Middle East<br />
(N.A.M.E.) — consistsing <strong>of</strong> businesses<br />
in 20 countries from Oman in the East<br />
to Morocco in the West. In 2005, Mehta<br />
purchased the East India Company from<br />
its last 30 to 40 stockholders. The East<br />
India Company’s primary products are<br />
Oil, OPIUM, and household goods.<br />
In order to boost sales, Hindustan Unilever<br />
(EIC) has been entering new markets like<br />
Myanmar, where it announced a joint venture<br />
with a local household goods maker.<br />
Saniv Mehta also heads UNILEVER in<br />
South Asia, encompassing businesses in<br />
Pakistan, Bangladesh, Sri Lanka and Nepal,<br />
as VP. Read about the crisis on page 11.<br />
Volume 4 • No. 3<br />
Food & Travel Editor<br />
David J. Long, Jr., CDM, CFPP<br />
Copy Editors & Layout<br />
Sarah Jasmine and Michelle Minix<br />
Contributors<br />
Herta Ginsburg • Francis Kelly • Jack Ryan<br />
Photographer<br />
Patrick Ray<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).<br />
This 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 from the Publisher.<br />
©2014-<strong>2019</strong> All Rights Reserved, <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>®.<br />
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<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
5
1-ON-1 WITH MARCUS<br />
Celebrity Chef Marcus Samuelsson<br />
let me in his kitchen to see his<br />
version <strong>of</strong> ahi tuna tartare stuffed<br />
inside a fresh avocado...<br />
Samuelsson<br />
was selected<br />
as a guest chef<br />
at the White<br />
House under the<br />
Obama Administration,<br />
where<br />
he planned and<br />
executed the<br />
administration’s<br />
first state dinner<br />
honoring Prime<br />
Minister Singh <strong>of</strong><br />
India, in 2009.”<br />
CREATE TV No Passport Required<br />
host and executive producer Marcus<br />
Samuelsson is the acclaimed<br />
chef behind Red Rooster Harlem,<br />
Ginny’s Supper Club, Streetbird<br />
Rotisserie, Marcus at the Hamilton<br />
Princess & Beach Club in<br />
Bermuda, Norda Bar & Grill in<br />
Gothenburg, Sweden, Red Rooster<br />
Shoreditch in London and Marcus<br />
B&P in Newark, NJ. He has thrilled<br />
the food scene with a blend <strong>of</strong> culture<br />
and artistic excellence, first<br />
catching the attention <strong>of</strong> the culinary<br />
world at Aquavit. During his<br />
tenure as executive chef there, he<br />
received an impressive three-star<br />
rating from The New York Times,<br />
the youngest person ever to receive<br />
such an accolade.<br />
Samuelsson is the author <strong>of</strong> several<br />
cookbooks, including the James<br />
Beard Award-winning The Soul <strong>of</strong><br />
a New Cuisine, Marcus Off Duty: The<br />
Recipes I Cook at Home, and The Red<br />
Rooster Cookbook (2016), etc., etc.<br />
He serves on CREATE TV, and as a<br />
recurring judge for “Chopped,” one<br />
<strong>of</strong> Food Network’s highest-rated<br />
STUFFED AVOCADO TARTARE<br />
Simple but elegant. Remove pit<br />
from the avocado; add the mince<br />
ahi tuna & blended ingredients.<br />
series with a following <strong>of</strong> over 20<br />
million viewers a month. Samuelsson<br />
was selected as a guest chef at<br />
the White House under the Obama<br />
Administration, where he planned<br />
and executed the administration’s<br />
first state dinner honoring Prime<br />
Minister Singh <strong>of</strong> India, in 2009.<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
7
Step-by-Step Cooking & Freedom<br />
Jerk Fillets with Island Fruit Medley,<br />
Saffron Butter Grits & Collard Greens,<br />
tell the story <strong>of</strong> Dutch Oven Salmon<br />
New Netherland was the territory<br />
granted to the Dutch West<br />
India Company in 1621 by the<br />
government <strong>of</strong> Holland. It stretched<br />
from Manhattan to Albany (Fort Orange)<br />
along both sides <strong>of</strong> the Hudson, then<br />
called the North River. New Amsterdam<br />
was the main settlement in the colony<br />
and was located at the tip <strong>of</strong> Manhattan<br />
Island. In 1655, New Netherland gained<br />
territory along the Delaware River. The<br />
first slaves arrived in New Amsterdam<br />
around 1627. By comparison, the<br />
first “20 and odd” Blacks arrived in<br />
Jamestown Colony in Virginia in 1619,<br />
and were then sold into slavery to West<br />
India Company (WIC) stockholders.<br />
By the late 1630s, there were 100<br />
enslaved men and women in New<br />
Amsterdam, amounting to onethird<br />
<strong>of</strong> the population. In the early<br />
years <strong>of</strong> New Amsterdam, the enslaved<br />
worked for the Dutch West<br />
India Company (WIC), not for individual<br />
residents <strong>of</strong> the colony.<br />
Without slave labor, New Amsterdam<br />
might not have survived. Slaves<br />
sawed down trees, turned the soil so<br />
it could be farmed, built roads, and<br />
constructed the wealthy WIC stockholders’<br />
buildings.<br />
Wall Street and the New York Stock<br />
Exchange (NYSE; at 11 Wall Street)<br />
today runs along what was once<br />
the Slave trade Wall <strong>of</strong> the fort in<br />
Manhattan (NYC), built by slaves.<br />
• The Dutch West India Company<br />
began to grant partial freedom, in the<br />
1640s. These former slaves owed a<br />
tax to the WIC; white colonists did not.<br />
They also had to work for the colony,<br />
and their children were automatically<br />
slaves. Records from Jesuit missionaries<br />
as early as 1657 note fishermen<br />
taking large quantities <strong>of</strong> salmon from<br />
the Salmon River (Lake Ontario tributaries),<br />
and from Geneva and Rome,<br />
NY. Salmon were caught in Mechanicville<br />
and Troy, in the late 1800s,<br />
passing the dams <strong>of</strong> the Erie Canal.<br />
8 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
9
DIY 36 MASON JARS<br />
“East India Company”<br />
Spice Kit Collection<br />
In 1664, New Amsterdam passed to British EIC control<br />
My oldest brother is a Hindu. He<br />
lives in India, where he is studying<br />
under a famous guru. I am a Christian,<br />
and live in upstate New York,<br />
where there are some great restaurants<br />
that I frequent to enjoy ethnic<br />
food and Naan—like Madina Sweets<br />
& Restaurant, located at 295 Central<br />
Avenue, Quail St Station, in Albany,<br />
NY, next to the outdoor parking lot<br />
(see photo right).<br />
Madina Sweets and Restaurant’s<br />
Lunch Buffet is only $6.99 (MON-<br />
FRI, 11-3pm), $7.99 (SAT&SUN),<br />
and Dinner (FRI&SAT 5-9) $9.99.<br />
I started cooking Punjabi Indian<br />
foods for Hindu, Muslim and Sikh<br />
executives, and other dignitaries,<br />
as part <strong>of</strong> my job as an executive<br />
chef in Lanham, Maryland (1996 to<br />
1998). Nearby was Forte Meade and<br />
the NSA, and Washington, DC.<br />
I was a “big-shot chef”—<br />
ONLY as good as my last meal<br />
and repertoire <strong>of</strong> recipes. You<br />
see, I had to learn to make the<br />
many masala spice mixes that<br />
make this 1947 split region <strong>of</strong><br />
the world cuisine so colorful,<br />
complex, and full <strong>of</strong> flavor.<br />
The partition <strong>of</strong> India, in 1947,<br />
eventually accompanied the<br />
creation <strong>of</strong> two independent dominions,<br />
India and Pakistan. The<br />
Dominion <strong>of</strong> India became, as<br />
<strong>of</strong> 1950, the Republic <strong>of</strong> India<br />
(India), and the Dominion<br />
<strong>of</strong> Pakistan became, as <strong>of</strong><br />
1956, the Islamic Republic<br />
<strong>of</strong> Pakistan (Pakistan). In<br />
1971, the People’s Republic<br />
10 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>of</strong> Bangladesh (Bangladesh) came into<br />
being after the Bangladesh Liberation<br />
War. The partition involved the division<br />
<strong>of</strong> three provinces, Assam, Bengal and<br />
Punjab, based on district-wide Hindu or<br />
Muslim majorities.<br />
Punjab aka Punjabi is a geopolitical, cultural<br />
and historical region in South Asia,<br />
specifically in the northern part <strong>of</strong> the<br />
Indian sub-continent, comprising areas <strong>of</strong><br />
eastern Pakistan and northern India. The<br />
boundaries <strong>of</strong> the region are ill-defined<br />
and focus on historical accounts.<br />
Aung San Suu Kyi (born 19 June<br />
1945) was raised in British Burma<br />
(now Myanmar), and is the first<br />
defacto PM. The ongoing GENO-<br />
CIDE in Rakhine State, is where<br />
the Buddhist 969 Movement,<br />
and armed forces have ethnically<br />
cleansed and displaced over<br />
one-million Rohingya, who fled<br />
to Bangladesh. Traces <strong>of</strong> the EIC<br />
remain in Bengal. The British<br />
protect Aung San Suu Kyi.<br />
Madina Sweets and Restaurant<br />
WAIT FOR PAGE TO LOAD: 452,083 PEOPLE HAVE<br />
SIGNED THE PETITION TO Take back Aung San Suu<br />
Kyi’s Nobel Peace Prize: https://www.change.org/p/<br />
take-back-aung-san-suu-kyi-s-nobel-peace-prize<br />
...GENOCIDE in<br />
Rakhine State, is<br />
where the Buddhist<br />
969 Movement, and<br />
armed forces have<br />
ethnically cleansed<br />
and displaced<br />
one-million (ethnic)<br />
Rohingya, who fled<br />
to Bangladesh.”<br />
Brits & Black Pudding<br />
MY MATERNAL GRANDPA WAS BORN IN ENGLAND, AND CAME<br />
TO NYC. MY PATERNAL LONG FAMILY ARRIVED IN 1643.<br />
The Longs <strong>of</strong> Europe came to America and settled in Culpeper, Virginia in 1643.<br />
The British East India Company (EIC) wealthy London stock holders took over<br />
America in 1664, and then the Indian subcontinent in 1757. TURИ: Washington’s<br />
Spies is an American period drama TV series based on Alexander Rose’s<br />
book Washington’s Spies: The Story <strong>of</strong> America’s First Spy Ring (2007), a history<br />
<strong>of</strong> the Culper Ring. The “Culper” name was suggested by George Washington,<br />
who devised it from Culpeper Co., Virginia. During the American Revolutionary<br />
War, seventeen (17) Long men out <strong>of</strong> 250 Culpeper Minutemen, under Major<br />
Gabriel Long, traveled from Culpeper to join General George Washington’s army<br />
in its Siege <strong>of</strong> Boston; Battle <strong>of</strong> Trenton, Battle <strong>of</strong> Princeton, etc., etc. Prince Hall<br />
and 15 other Blacks sought initiation into the British Masonic Lodge No. 441 <strong>of</strong><br />
the Grand Lodge <strong>of</strong> Ireland on March 6, 1775. The Culpeper Minutemen are<br />
remembered for their company flag: a white banner depicting a rattlesnake, featuring<br />
the phrases “Liberty or Death” and “Don’t Tread on Me”. My paternal<br />
great-grandpa Joseph Long, was a Culpeper farmer, and Major Gabriel Long was<br />
fond <strong>of</strong> killing and scalping British <strong>of</strong>ficers and Tories. Maj. Glenn Williams<br />
(ret.), a historian at the U.S. Army Center for Military History, records that the<br />
Patriots’ sides during the Revolutionary War was the most integrated Army until<br />
the Korean War. My paternal grandpa, Thomas Long, was born on the farm in<br />
Culpeper, VA. He migrated to Poughkeepsie, NY in the late 1800s, and eventually<br />
bought 11 acres to keep farming as a family business. Traditional Irish Black<br />
Pudding is a United Kingdom and Northern Ireland sausage made <strong>of</strong> fresh blood,<br />
oats, pearl barley, onion, fat, spices and sultanas. Fruit Pig Butchery in the U.K.<br />
ships blood sausage all over the world as the American Revolution continues!<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
11
Hot, Sweet and Zangy Chaat Masala<br />
Originating from the Indian subcontinent, Chaat Masala is primarily used in<br />
the cuisine <strong>of</strong> Bangladesh, India (Punjab), and Pakistan (Punjab province).<br />
Prep: 15 minutes<br />
INGREDIENTS<br />
2 1/2 Tb cumin seeds<br />
1 Tb coriander seeds<br />
1 1/2 tsp fennel seeds<br />
1 1/2 tsp ajwain seeds<br />
(caraway aka carom)<br />
1 tsp dried mint leaves<br />
1 tsp kala namak powder<br />
(black salt)<br />
1 tsp asafoetida (Hing)<br />
3 Tb Green mango powder<br />
4 1/2 tsp Tamarind powder<br />
1 tsp black peppercorns<br />
5 tsp Kashmiri<br />
red chili powder<br />
1 tsp Ginger powder<br />
Roast whole spices in a pan<br />
wthout scorching, cool, and<br />
then grind into a powder.<br />
Mix ground whole spices<br />
with powdered spices, and<br />
store in an airtight glass jar<br />
out <strong>of</strong> sunny areas.<br />
Chaat is <strong>of</strong>ten used as<br />
spice in cooking. Chaat<br />
masala is also sprinkled<br />
on salads in India. Fruit<br />
Chaat has less cumin, coriander,<br />
and ginger, but<br />
more Kashmiri chili powder,<br />
black salt, dried mango<br />
powder (amchoor ) and<br />
asafoetida (hing powder).<br />
Recommended use: Indian curries,<br />
Indian lemonade, pan fried corn with<br />
lime — sprinkled on fried okra subzi<br />
(subza), or boiled potato dishes, sweet<br />
yam dishes, and/or on eggs dishes.<br />
12 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
INDIAN CONDIMENTS<br />
Have you ever wondered how<br />
to make Chicken Tandoori, the<br />
Raita, Red Onion Chutney &<br />
Tamarind Sauce served on Indian<br />
restaurant buffets? The recipes<br />
are alot <strong>of</strong> fun, and the toasted<br />
Indian spices, crushed in a pestle<br />
and mortar, are a therapeutic and<br />
yummy workout.<br />
RED ONION CHUTNEY<br />
Prep: 10 min. • Cook: 5 minutes<br />
Sauté all these Ingredients:<br />
2 lb red onions, chopped<br />
2 Tb ghee, melted in pan<br />
1 Tb cumin seeds, toasted<br />
4 Tb Kashmiri powder<br />
7 oz. tomato paste<br />
1 tsp black salt<br />
Chill and serve cold.<br />
Raita and Red Onion Chutney<br />
BUY LAMB AT RAMESH WEST INDIAN AMERICAN GROCERY STORE<br />
822 Crane St, Sch’dy NY • (518) 372-2332<br />
Homemade Raita, and Red Onion<br />
Chutney—and fresh made Tamarind<br />
Sauce—sure makes Indian<br />
food dishes like Lamb Korma and<br />
Tandoori a sensational Punjabi<br />
restaurant-style Indian dinner at<br />
Home! Raita is the common name<br />
<strong>of</strong> that yummy cold condiment,<br />
originating from the Indian<br />
subcontinent, made with dahi<br />
(yogurt, cucumber, salt, scallions,<br />
fresh mint & fresh coriander) that<br />
cools your tongue when dining<br />
on Indian food. To make; seed<br />
and salt minced cuke to drain<br />
liquid, mix ingredients and chill.<br />
Tandoori Chicken is a famous Indian<br />
poultry dish prepared by brining<br />
and then marinating raw chicken in<br />
a yogurt and multiple masala spice<br />
blend...It’s cooked too dry on long<br />
spits in a 900˚ F tandoor (a vertical<br />
clay oven fueled with charcoal).<br />
You can make juicier Tandoori at<br />
home in a 450˚F oven (see recipe).<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
13
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Make your own tandoor oven<br />
for naan, tikka & more!<br />
It’s easy to make an outdoor tandoor using terracotta pots,<br />
clay, grate, and a steel drum...What about an indoor tandoor?<br />
Source spices<br />
at your favorite<br />
Asian Markets...<br />
Make your own Tandoor<br />
and Tandoori Chicken<br />
with a fresh ground bulk<br />
spices and herbs <strong>of</strong> the<br />
Indian subcontinent.”<br />
Restaurant-style Chicken Tandoori<br />
Prep: 30 min. • Cook: 1 hour<br />
3 lb. Chicken Quarters<br />
1 Cup hung curd<br />
(yogurt drained in cheese cloth)<br />
2 Tb ginger garlic paste, fresh<br />
1 tsp lemon juice<br />
1 tsp kosher salt<br />
1 tsp Chaat Masala (see recipe)<br />
1 tsp Garam Masala<br />
5 green cardamom seeds<br />
1 tsp turmeric powder<br />
1/2 tsp fenugreek powder<br />
1/2 tsp black salt<br />
1 tsp black peppercorns<br />
1 tsp black cumin seeds<br />
2 Tb Kashmir red chili powder<br />
2 Tsp Mustard Oil<br />
1/2 Cup chickpea flour<br />
Ghee (clarified butter, optional)<br />
To get that authentic restaurant-style<br />
aroma, look and taste<br />
<strong>of</strong> Tandoori chicken, you’ll need<br />
to convert your home oven to a<br />
fiery hot (450˚F) gas, charcoal-infused,<br />
and clay (stone) oven, using<br />
a pizza stone — and crisper<br />
basket to keep hot air circulating<br />
around the marinated chicken.<br />
The charcoal pellets (ashed over),<br />
infuse that smoky flavor.<br />
*Using a crisper basket in a DIY<br />
kitchen home-style tandoor (preheated<br />
to 450 degrees, instead<br />
<strong>of</strong> the typical 900˚ F tandoor<br />
clay oven) produces chicken that<br />
is not dry and tough—it’s crisp<br />
on the outside, and is juicy and<br />
tender on the inside — with a<br />
sensational Indian spice flavor!<br />
The marinade drippings impart a<br />
smoky flavor onto the food...<br />
Remove the skin, clean, and score<br />
the bone-in chicken. Mix the spices,<br />
yogurt and lemon juice, and rub<br />
the marinade all over the chicken.<br />
Place in a large food storage bag,<br />
and refrigerate 24 hours. On day<br />
<strong>of</strong> cooking, preheat oven to 450˚F.<br />
Add chickpea flour and mustard oil<br />
to the bag and rub. Take chicken<br />
out bag. Roast in Crisper Basket to<br />
an internal temperature <strong>of</strong> 165˚F.<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
15
What’s Indian food without s<strong>of</strong>t Naan?<br />
The secret is that I substitute coconut milk for regular milk, and make artisan shaped<br />
garlic-coriander-cumin Naan by hand. Naan is traditionally slapped onto the sides <strong>of</strong><br />
the 900˚F tandoor oven—here I use a 450˚F pizza stone instead.<br />
When it comes<br />
to breakfast or<br />
anytime <strong>of</strong> day<br />
breads, there is<br />
Naan other than<br />
Fresh made Butter<br />
and Garlic,<br />
Coriander, and<br />
Cumin Naan.”<br />
Dough Ingredients:<br />
4 C flour<br />
1 tsp baking powder<br />
1/2 tsp baking sodar<br />
1/4 C yogurt<br />
2 tsp sugar<br />
1 tsp black salt<br />
2 egg beaten<br />
1 1/2 coconut milk<br />
Garnish:<br />
1 Tb fresh coriander, minced<br />
10 garlic (blanched), minced<br />
2 Tb cumin seeds, toasted<br />
butter, to brush on cooked naan<br />
METHOD:<br />
Sift all the dry ingredients into a large<br />
bowl. NOTE: The bowl should be large<br />
enough to be able to knead the dough inside<br />
the bowl.<br />
Beat the eggs and whisk with the coconut<br />
milk. Make a well in the center <strong>of</strong> the<br />
sifted dry ingredients and add the wet ingredients.<br />
Mix with fork, and knead the<br />
dough for 5 minutes, and let the dough<br />
ferment 30 minutes covered on top <strong>of</strong><br />
the warm oven. After 30 minutes, divide<br />
dough, rub oil on your palms, and shape<br />
the dough into balls, and then oblong thin<br />
Naans (by pressing the naan discs with<br />
your fingers). Top the Naan with minced<br />
coriander and garlic, toasted cumin seeds,<br />
and press the garnishes into the naan<br />
dough with the back <strong>of</strong> a spoon, or your<br />
fingers). Grab the ends <strong>of</strong> the Naan dough<br />
with a slight twist, and place three Naan<br />
at a time on the 450 degree hot pizza stone<br />
in your homemade tandoor for 1 to 2 minutes.<br />
Take <strong>of</strong>f the Tandoor, and brush with<br />
melted Ghee or salted butter. EAT AND<br />
ENJOY with traditional Indian foods.<br />
16 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
17
Biryani is loved the world over!<br />
Take your taste buds from New Delhi to Bangladesh with our<br />
recipe for a Bangin’ Brunch <strong>of</strong> Chicken & Shrimp Biryani<br />
INGRDIENTS:<br />
1 lb raw shrimp, extra large, peeled<br />
and deveined, tail-<strong>of</strong>f<br />
2 boneless, skinless chicken thighs,<br />
cut large pieces<br />
1 lb basmati rice<br />
7 baby Dutch potatoes, guartered<br />
3 tablespoons butter or ghee<br />
3 medium sized onions<br />
3 scallions<br />
1/2 tsp Garam Masala<br />
ginger garlic paste (5 cloves garlic<br />
and 1 inch piece <strong>of</strong> ginger, pureed)<br />
5 medium sized tomatoes<br />
3 Tb tomato paste<br />
1 tsp black salt<br />
1 tsp sugar<br />
1 lime, juiced<br />
BIRYANI MARINADE:<br />
½ C plain yogurt<br />
1 tsp mustard oil<br />
1 Tb Kashmiri powder<br />
1 Tb Fish Tikka Masala<br />
1 tsp turmeric powder<br />
1 tsp Biryani Spice (recipe below)<br />
BIRYANI SPICE MIX:<br />
To make the Biryani spice powder<br />
ground the following whole spices:<br />
2 bay leaves<br />
1 clove<br />
1 tsp fennel seeds<br />
4 cardamom pods without peel<br />
1 whole cinnamon stick<br />
1 small star anise<br />
SAFFRON CREAM:<br />
1 tsp saffron threads<br />
¼ C half n half or milk<br />
1 bunch <strong>of</strong> coriander, chopped<br />
18 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
THE ULTIMATE<br />
Biryani (pronounced [bir:ja:ni]), originated<br />
as a Muslim dish, but is loved the<br />
world over as well by Christians and Reformed<br />
Jews (who are willing to eat meat<br />
combined with dairy products). Biryani<br />
is especially popular among the diaspora<br />
from the Indian subcontinent.<br />
We featured this<br />
lovely & tasty<br />
dish <strong>of</strong> Chicken<br />
& Shrimp Biryani<br />
on our Facebook<br />
page...Here is the<br />
recipe we promised<br />
to share in<br />
this issue.”<br />
1 bunch fresh mint, chopped<br />
1 C fried onions<br />
1 C chicken stock, low sodium,<br />
or water<br />
METHOD:<br />
Pre-heat oven to 350˚F, or cook<br />
entirely stove top. Start by<br />
adding the Saffron to the cream<br />
or milk, and set aside. Boil the<br />
potatoes, drain, and top with 1<br />
tabelspoon <strong>of</strong> the Saffron Cream.<br />
Soak the basmati rice for at<br />
least 20 minutes in cold water<br />
in a large pot. Rinse in a colander,<br />
and place the rice back in<br />
the pot. Cover with water by a<br />
half-inch, and boil the rice for 10<br />
minutes on medium heat. Then<br />
rinse the rice once more until the<br />
water runs clear, and let stand.<br />
Drain <strong>of</strong>f all water.<br />
Combine yogurt, mustard oil,<br />
Kashmiri chili powder, Fish<br />
Tikka Masala, turmeric, and<br />
Biryani Spice. Divide the marinade<br />
between the chicken and<br />
shrimp, and rub all over the raw<br />
poultry and seafood separately,<br />
and let stand in separate bowls.<br />
Wash and sterilize hands.<br />
In a Dutch Oven or heavy pot,<br />
melt the butter/ghee and cook<br />
the chopped onions and scallions<br />
for 2 minutes. Add the Garam<br />
Masala, ginger garlic paste<br />
and tomato pasted, and cook 1<br />
minute more. Add the chopped<br />
tomatoes, black salt and sugar,<br />
and stir. Remove the vegetable<br />
mixture from the pot, add oil, if<br />
needed, and brown the marinated<br />
chicken until two-thirds cooked.<br />
Remove the chicken and brown<br />
the marinated shrimp in the<br />
Dutch Oven for 1-minute. Remove<br />
the shrimp and reserve.<br />
Place the cooked vegetables, and<br />
cooked chicken back in the pot.<br />
Cover the vegetables and chicken<br />
with half <strong>of</strong> the cooked Basmati<br />
rice, topped with half <strong>of</strong> the<br />
cooked shrimp, half <strong>of</strong> the cooked<br />
potatoes, and half <strong>of</strong> the chopped<br />
fresh coriander, mint, and fried<br />
onions. Pour half <strong>of</strong> the Saffron<br />
Cream, and repeat. Add stock,<br />
cover, and finish in oven for 20<br />
minutes. Eat and enjoy!<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
19
Spicy Aphrodisiacs<br />
are already in many<br />
dishes you enjoy!<br />
Simply put, food and sex have<br />
been linked for centuries by<br />
one culture or another, since<br />
both ensure the survival <strong>of</strong> the<br />
human race. And at some point,<br />
every food was considered to<br />
be an aphrodisiac — an edible<br />
substance that imparts amorous<br />
qualities and stimulates.<br />
Spices definitely add that extra<br />
something — they change the<br />
BY HERTA GINSBURG<br />
ordinary, the predictable and<br />
the dull — they contribute to<br />
the visual satisfaction and their<br />
smells stimulate the olfactory<br />
senses. Everything from all the<br />
various peppers to cardamom,<br />
fenugreek, ginger and pine<br />
nuts has been praised as an<br />
aphrodisiac. From personal experience<br />
and a little research,<br />
here are my choices.<br />
Cloves, according to the Chinese<br />
and the Romans, are probably<br />
one <strong>of</strong> the most powerful<br />
natural aphrodisiacs. Authorities<br />
on medicinal plants and<br />
spices from around the world<br />
have been unanimous in lavishing<br />
their praise on saffron<br />
as the ultimate agent. In the<br />
Song <strong>of</strong> Solomon (one <strong>of</strong> the<br />
books <strong>of</strong> the Holy Bible’s Old<br />
Testament) a new bride was<br />
compared to a garden that did<br />
not lack for saffron.<br />
I bet you never thought <strong>of</strong> garlic<br />
as an aphrodisiac. In Homer’s<br />
epic, Odysseus seduces Circe by<br />
using garlic. Most <strong>of</strong> the Indian<br />
recipes in this issue use<br />
ginger-garlic paste —Yes!
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 />
22 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
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 • No. 3<br />
23
TROPICAL FEVER EXECUTIVE LOUNGE<br />
Caribbean Cuisine and Catering<br />
By Food and Travel Editor David Long, Jr.<br />
<strong>Schenectady</strong> doesn’t have a “Little Trinidad”<br />
or Caribbean corridor in which to dine on<br />
the exotic dishes and tropical flavors <strong>of</strong> Trinidadian<br />
food. Kenneth Manmohan changed<br />
all that when he opened Tropical Fever Executive<br />
Lounge, across the street from City Hall, at 108 Jay<br />
Street, in Downtown <strong>Schenectady</strong>!<br />
Manmohan moved to America from Trinidad in<br />
2003, and worked hard for ten (10) years to open<br />
his dream restaurant on September 11, 2013.<br />
Seventeen months later, Tropical Fever Executive<br />
Lounge and other businesses were forced to close<br />
after the Jay Street fire. Tropical Fever Executive<br />
Lounge reopened at 108 Jay Street in November<br />
2018. Now, guests can sit down to a bowl <strong>of</strong> stickto-your-ribs<br />
Oxtails, or a plate <strong>of</strong> Curry Chicken,<br />
Curry Goat, Stewed Chicken, Jerk Chicken, and<br />
more—all served with cabbage, rice and peas!<br />
Trinidad and Tobago, <strong>of</strong>ficially the Republic <strong>of</strong><br />
Trinidad and Tobago, is a twin island country that<br />
is the southernmost nation <strong>of</strong> the West Indies in the<br />
Caribbean. It is situated 81 miles south <strong>of</strong> Grenada <strong>of</strong>f<br />
the northern edge <strong>of</strong> the South American mainland,<br />
6.8 miles <strong>of</strong>f the coast <strong>of</strong> northeastern Venezuela. It<br />
shares maritime boundaries with Barbados (where<br />
my maternal great-grandparents were born and<br />
lived) to the northeast, Grenada to the northwest,<br />
Guyana to the southeast, and Venezuela to the<br />
south and west. Trinidad and Tobago were ceded<br />
to Britain in 1802 under the Treaty <strong>of</strong> Amiens as<br />
separate states and unified in 1889. Trinidad and<br />
Tobago obtained independence in 1962 and became<br />
a republic in 1976. There are no other Trinidadian<br />
restaurants in the area—the closest ones<br />
are located in NYC. You can taste the rich flavors<br />
in the cuisine at Tropical Fever Executive Lounge.<br />
Caribbean cuisine has a sweet smell to the senses<br />
and tropical tastes. The population <strong>of</strong> the Caribbean<br />
islands developed from a mix <strong>of</strong> indigenous<br />
people. Spanish and English colonizers, and slaves<br />
brought from West Africa, and Chinese and Indian<br />
indentured servants, all played a part in shaping<br />
Caribbean traditional foods. You might be surprised<br />
by the Asian influence to Caribbean cuisine, but do<br />
not be, because some <strong>of</strong> the best jerk sauce recipes<br />
use soy sauce in the ingredients…Dine at Tropical<br />
Fever Executive Lounge and order sides <strong>of</strong> versatile<br />
Vegetable Chow Mein or Chicken Chow Mein to<br />
accompany any <strong>of</strong> the dishes on the menu!<br />
24 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
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25
26 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
Wintertime is a perfect season to enjoy the warm<br />
and inviting aroma and flavor <strong>of</strong> hearty soup…<br />
Tropical Fever Executive Lounge <strong>of</strong>fers fresh, chef<br />
made Chicken Soup, Cow Foot Soup, Goat Soup,<br />
and Corn Soup to whet your appetite and fill your<br />
tummy! On one <strong>of</strong> my visits to Tropical Fever<br />
Executive Lounge, I ordered the Chicken Feet<br />
Soup, and was in heaven — it’s a delicacy, and the<br />
savory soup reminded me <strong>of</strong> my mom’s Caribbean<br />
creation and recipe from my teenage years—Yum!<br />
Doubles (pictured right) are a staple street food<br />
in Trinidad and Tobago, <strong>of</strong>ten eaten for breakfast,<br />
but also anytime <strong>of</strong> day. Like so many street foods,<br />
doubles have clear Indian roots. The fluffy filling<br />
is a spiced chickpea curry called Chana masala with<br />
a hot pepper sauce, pickled green mango, and a<br />
tasty tamarind sauce. The filling is all sandwiched<br />
between hot, fried flatbread, then rolled up in wax<br />
paper for eating. Because Doubles treats are as<br />
sloppy as they come, ask for plenty <strong>of</strong> napkins.<br />
Tropical Fever Executive Lounge serves Doubles<br />
on Thursday, Fridays, and Saturdays only—along<br />
with Aloe Pie with Channa. Beef Patties are<br />
usually eaten in the Caribbean and in <strong>Schenectady</strong><br />
wrapped with slightly sweet Coco Bread.<br />
All Lunch Specials come with your choice <strong>of</strong> white<br />
rice, rice and peas, or Calypso rice. Dinner entrees<br />
include the same sides with the addition <strong>of</strong> sautéed<br />
cabbage or sweet plantains.<br />
The dinner menu also featuress fabulous Fish<br />
Stew or Escovitch made with fried Red Snapper,<br />
and topped with a piquant sauce and pickled vegetable<br />
medley. The Fried Fish Dinner (tilapia or<br />
whiting), Curry Shrimp or Pepper Shrimp, Stew<br />
Peas with Beef, Bake & Saltfish, and Ackee &<br />
Saltfish (served with yams, plantains, and dumplings<br />
boiled or fried), are scrumptious!<br />
The non-alcoholic drink menu consists <strong>of</strong> sodas,<br />
Jamaican carbonated beverages; Irish Moss, Carrot<br />
Juice, and Root Tonic. However, they feature<br />
a full bar with domestic & imported beers; and<br />
exotic mixed drinks. Happy Hour $3 beer and $5<br />
shots, and 12 Wings & 6 Beers (price depends on<br />
your selection <strong>of</strong> beer), from 3:00pm to 7:00pm.<br />
Susan and Kenneth’s son, Mickey, is the restaurants<br />
floor manager and in-house mixologist. He is<br />
always creating new and exciting bar drinks…<br />
Order the Blue Long Island Iced Tea, Caribbean<br />
Breeze made with pineapple juice, Rum Punch,<br />
Sex on the Snow Bank Margarita, or Starburst,<br />
just to name a few! Call the restaurant about<br />
its weekly late night and weekend promotions,<br />
featuring some <strong>of</strong> the hottest Caribbean and DJ<br />
entertainment in the region! Tropical Fever Executive<br />
Lounge is open Monday thru Thursday 11am<br />
to 10pm; Friday and Saturday 11am to 2am, and is<br />
closed on Sundays. Take a land cruise on over to<br />
Tropical Fever Executive Lounge, located at 108 Jay<br />
Street, <strong>Schenectady</strong>, New York 12305. [ADV]<br />
Call Tropical Fever<br />
Executive Lounge<br />
about Catering VIP Parties,<br />
Weekly Live DJ Events,<br />
and Promotions!<br />
TROPICAL FEVER EXECUTIVE LOUNGE<br />
Restaurant & Bar • American • Caribbean • Catering<br />
108 Jay Street <strong>Schenectady</strong>, NY 12305<br />
518.280.5415<br />
tropicalfeverexecutivelounge.com<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
27
The Real Single Malt<br />
Of Fine Cigar Pairing<br />
Highland, Speyside, and Islay Single Malt Whisky<br />
are distilled alcoholic beverages I choose to avoid,<br />
and instead opt for my own non-alcoholic blend!<br />
The “whiskey” spelling<br />
is really only in<br />
Ireland and the U.S.<br />
I don’t drink alcohol,<br />
so I suggest c<strong>of</strong>fee, if<br />
you smoke, lol.”<br />
According to Cigars.com. Pairing<br />
fine Scotch and cigars is a worldwide<br />
institution. They go together<br />
like salt & pepper, Mario & Luigi,<br />
and cheeseburgers with fried eggs.<br />
Is that last one just me? Well, you<br />
should try it. Anyway, the point is<br />
that both Scotch and cigars represent<br />
elegance, relaxation, and a<br />
taste for finer things. They are both<br />
heavily reliant on age, proper timing,<br />
and the right combination <strong>of</strong><br />
ingredients to make a great blend.<br />
A person’s preference for Scotch<br />
and cigars vary with their individual<br />
pallet. While some like a more<br />
powerful blend, with a mix <strong>of</strong> intense<br />
spice and smoke, others prefer<br />
a more mild combination that<br />
emphasizes its smoothness and<br />
age. By containing similar flavor<br />
notes and their natural correlation<br />
with the “lifestyle”, it only makes<br />
sense that cigars and Scotch would<br />
make quite the pair. Yet the true<br />
question is not why they pair well,<br />
but how to pair them.<br />
Single malt Scotch, is a Scottish<br />
whisky (the whiskey spelling is<br />
really only used in Ireland and the<br />
U.S.) that is made from only one<br />
distillery and utilizes only malted<br />
grain. The main flavor characteristic<br />
<strong>of</strong> a single malt Scotch is its<br />
best and worst quality. Being from<br />
only one distillery, a single malt<br />
scotch will contain only the flavors<br />
found in that particular area. The<br />
benefit <strong>of</strong> this is that if you have a<br />
particular quality you really enjoy,<br />
say sweet or fruity, you can find a<br />
scotch that truly emphasizes this<br />
flavor on its own. The downside,<br />
however, is you do not get as many<br />
complex flavors as you would with<br />
a blended. I don’t drink alcohol, so<br />
I suggest c<strong>of</strong>fee, if you smoke, lol.<br />
28 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
29
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 />
Oxtails, Curry Goat, Jerk, Stew<br />
Trinidadian Doubles to die for! Late Night Full<br />
Bar. Curry Goat, Curry/Jerk/Stew Chicken,<br />
Oxtails, Escovitche, Beef Patties & More<br />
Executive Lounge • 108 Jay St.<br />
Sch’dy, NY (518) 280-5415<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 />
30 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
31
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 />
Nowadays, 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 />
32 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
WWE Superstar<br />
Titus O’Neil and<br />
sons Thaddeus<br />
and Titus<br />
It only takes a moment<br />
to make a moment<br />
fatherhood.gov<br />
877-4DAD411<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
33
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 />
34 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
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 • No. 3<br />
35
Saffron, Spinach & Fruit Lassi<br />
A refreshing non-alcoholic<br />
drink in the Indian subcontinent<br />
is the mild sweet (or<br />
salty) form <strong>of</strong> Lassi. The<br />
delicious and healthy beverage<br />
is prepared by blending<br />
dahi (yogurt) and cream or<br />
milk with added salt. The<br />
resulting Indian drink is<br />
known as Salted Lassi.<br />
To make a Sweet Lassi,<br />
leave out the salt, and flavor<br />
the drink with good quality<br />
honey, stevia or sugar, rose<br />
water and fresh fruits like;<br />
berries, mangoes, peaches,<br />
and strawberries. Rose water<br />
is flavored water made<br />
by steeping rose petals in<br />
water. In India subcontinent<br />
cooking, it is used to<br />
flavor food---rose water is<br />
also used as a component in<br />
some cosmetic and medical<br />
preparations, and for religious<br />
purposes throughout<br />
Europe and Asia. Saffron<br />
Lassis, which are lovingly<br />
rich and yummy, are a<br />
specialty <strong>of</strong> Rajasthan (a<br />
northern Indian state bordering<br />
Pakistan), and Gujarat<br />
(India’s westernmost state),<br />
and Sindh (one <strong>of</strong> the four<br />
provinces <strong>of</strong> Pakistan, in the<br />
southeast <strong>of</strong> the country)...I<br />
love blending these areas.<br />
In my blender, I’ve decided<br />
to make a bilateral pact between<br />
India and Pakistan.<br />
The aromatic nuances, and<br />
savory, salty, and sweet taste<br />
<strong>of</strong> saffron and toasted cumin<br />
with cardamon seeds, dried<br />
mint, cream, yogurt, frozen<br />
mangoes, peaches and<br />
strawberries is absolutely<br />
an umami refreshing drink!<br />
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<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
37
Subzi and Kashmiri Powder<br />
Chili powder is made from<br />
dried spicy red chilies that<br />
are ground. It is hot and is<br />
commonly used in Indian<br />
Subzi/Subza (vegetables).<br />
Kashmiri chili powder is<br />
very mild, and is made from<br />
milder dried chilies. Ground<br />
Kashmiri chilies instantly<br />
impart a vibrant red color to<br />
any dish with a hint <strong>of</strong> heat<br />
as well. Used preferably in<br />
British/Indian cooking.<br />
Instead <strong>of</strong> using food color<br />
that is <strong>of</strong>ten used to make<br />
Tandoori in many Indian<br />
restaurants, I used Smoked<br />
Paprika for intense smoky<br />
flavor and a natural red<br />
color. Kashmiri chili powder<br />
has 1,000 – 2,000 Scoville<br />
heat units. Kashmiri<br />
chili is typically used dried,<br />
as flakes or a fine powder.<br />
The color <strong>of</strong> Kashmiri blesses<br />
the food, bringing to life<br />
Punjabi curries, Tandoori<br />
Chicken, Mattar Gobi, and<br />
other Indian dishes. Add<br />
Black Pudding and you have<br />
a Black History Month—to<br />
Great Britain and Northern<br />
Ireland, MENA, and Punjabi<br />
St. Patrick’s Day spread!<br />
Black pudding is a type <strong>of</strong><br />
blood sausage originating in<br />
Great Britain and Northern<br />
Ireland. Blacks, Spanish, and<br />
Trinidadians love variations<br />
<strong>of</strong> Black Pudding as well.<br />
To make Indian Subzi dishes,<br />
try spice combinations<br />
from your “EIC SPICE KIT”.<br />
MATTAR GOBI is Indian<br />
spiced shredded cabbage.<br />
PALAK PANEER is <strong>of</strong>ten<br />
prepared as spinach saag<br />
(pureed spinach served with<br />
Indian farmer’s cheese).<br />
Facebook.com/<strong>Taste</strong><strong>of</strong>Schdy<br />
38 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
39
<strong>Taste</strong>, Dine and Shop<br />
tells where’s the beef!<br />
A 1992 letter to the editor <strong>of</strong> the New York Times<br />
praised the organization <strong>of</strong> the first “Restaurant<br />
Week” during the Democratic National Convention,<br />
and suggested it become a yearly event...Confront<br />
“Restaurant Week” organizers, if they don’t ask you.<br />
A forty-plus year<br />
restaurant in downtown<br />
<strong>Schenectady</strong><br />
felt slighted recently,<br />
because they joined<br />
the business organization,<br />
but were not<br />
invited to participate<br />
in the Soup Stroll.”<br />
A forty-plus year restaurant in downtown<br />
<strong>Schenectady</strong> felt slighted recently,<br />
because they joined the local<br />
business organization, but were not<br />
invited to participate in the Soup<br />
Stroll. “A closed mouth does not get<br />
fed, so confront them,” I said.<br />
TASE, DINE & SHOP are NOT the<br />
organizers <strong>of</strong> the Capital District<br />
“Restaurant Week” promotions.<br />
Yet, we call for all-inclusion <strong>of</strong> restaurants<br />
who wish to participate.<br />
How it works: Participating restaurants<br />
provide a $25.00, fixedprice<br />
Restaurant Week menu to<br />
make their place stand out and<br />
encourage customers to choose<br />
their restaurant.The menu must<br />
feature a multi-course meal with<br />
a retail value <strong>of</strong> at least $35.00.<br />
At minimum, a three-course meal<br />
(for example: appetizer, entrée<br />
and dessert) with two or more<br />
options per course is required;<br />
the more options the restaurant<br />
<strong>of</strong>fers, the more competitive<br />
their menu may be to diners.<br />
ADVICE FOR RESTAURANTS:<br />
Chefs and restaurateurs read this<br />
magazine as well, so here’s some<br />
advice. Make sure you are creating a<br />
valued experience for the customer.<br />
Be inventive with your menu. For instance,<br />
one restaurant opted to <strong>of</strong>fer<br />
one menu for the first 5 nights and<br />
a different menu the last couple <strong>of</strong><br />
nights. Another paired unique Restaurant<br />
Week drink specials with<br />
their menu. Consider similar ideas<br />
or other creative approaches. Participating<br />
restaurants are required<br />
to print their own menus. A Gift certificate<br />
from each participating restaurant<br />
are used for Restaurant Week<br />
giveaway prizes, and attract “Restaurant<br />
Week” patrons each year.<br />
Promotion <strong>of</strong> Restaurant Week.<br />
Restaurant Week is usually promoted<br />
via social media channels,<br />
e-blasts to subscribers, press release<br />
distribution to media outlets,<br />
and co-branding the marketing.
Porsche Travel Club ice & snow<br />
4:1 student instructor ratio. All <strong>of</strong> the instructors are pr<strong>of</strong>essional racecar drivers,<br />
and have competed in a variety <strong>of</strong> pr<strong>of</strong>essional racing series around the world.<br />
...all <strong>of</strong> us drove<br />
a new Porsche<br />
Cayenne S...up the<br />
mountain to the<br />
Jack Nicklaus Signature<br />
Design Summit<br />
Course... It was all<br />
about learning a<br />
Porsche’s wintertime<br />
driving ability!<br />
Want to experience the power <strong>of</strong><br />
a Porsche from the driver’s seat?<br />
Then make plans to attend a Porsche<br />
Sport Driving School where you will<br />
learn how to control and utilize the<br />
prowess <strong>of</strong> a Porsche.<br />
Regardless <strong>of</strong> the destination, each<br />
participant <strong>of</strong> a Porsche Sport Driving<br />
School is assigned a current<br />
model year, 911 Carrera for the duration<br />
<strong>of</strong> the course, allowing for maximum<br />
seat time.<br />
The curriculum is designed so that<br />
20% <strong>of</strong> the course time is spent in<br />
classroom sessions. The remaining<br />
80% is spent on the track or at driving<br />
exercises. The training begins<br />
with basic vehicle dynamics and is<br />
built upon progressively, culminating<br />
in lapping sessions.<br />
My mother served in the Army Security<br />
Services (ASA), post-WWII, in<br />
Frankfurt, Germany. I love Germany—<br />
especially Munich, but learned to use<br />
a Chinese cleaver before a German<br />
forged steel Henckel or Wüstf<strong>of</strong>f-Trident,<br />
lol! I decided to share<br />
my adventures learning all there is<br />
to know about this fine line <strong>of</strong> German<br />
cars—whose tag line, “there<br />
is no substitute!” So, I attended a<br />
sneak preview <strong>of</strong> the Porsche Travel<br />
Club – Camp4 Colorado Sport Driving<br />
School in Vail, Colorado.<br />
Flying from Philadelphia to Denver,<br />
I drank plenty <strong>of</strong> water to help my<br />
42 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
JAMES BOND 007 TRAINING<br />
The program is designed to enhance<br />
your driving skills, control,<br />
safety, and situational awareness.<br />
A Rocky Mt. High!<br />
Jack Nicklaus Summit Course is 7530 yards,<br />
elevation 9,000 feet designated test track<br />
IN-CLASS SESSION<br />
Porsche’s general courses accommodate<br />
approximately 24 (but up<br />
to 30) participants.<br />
body adjust to the change in altitude.<br />
The connecting flight from Denver to<br />
Vail was only thirty minutes, and it<br />
saved a two (2) and a half hour drive<br />
in a rental car. Vail, Colorado is the<br />
largest ski area in North America!<br />
140 miles west <strong>of</strong> Denver and approximately<br />
a 30 minute drive east<br />
<strong>of</strong> Eagle County Regional Airport.<br />
I joined an intimate group <strong>of</strong> luxury<br />
and sports car friends & traveling<br />
journalists, consisting <strong>of</strong> three (3)<br />
women and six (6) men. We stayed<br />
at The Lodge & Spa at Cordillera, a<br />
semi-private club for members and<br />
their guests. The Lodge & Spa at Cordillera<br />
(a 56-room intimate resort) is<br />
located on the ridge above Edwards,<br />
Colorado. From the Vail Valley floor<br />
to Cordillera’s Summit, Tom Fazio,<br />
Jack Nicklaus, Dave Pelz, and Hale<br />
Irwin have crafted four extraordinary<br />
golf courses. In season, people ski<br />
winter Nordic trails. However, participants<br />
<strong>of</strong> the Porsche Travel Club did<br />
not come to Vail to ski—my “downhill<br />
action” was on four wheels, and<br />
manmade ice and snow!<br />
The prelude to Supper on the first<br />
evening was a cocktail hour in the<br />
resorts’ cozy lounge area. Following<br />
drinks and a “meet and greet” with<br />
the other guests, we were escorted<br />
to Mirador, the premier dining establishment<br />
at The Lodge & Spa at<br />
Cordillera. We rose early to get ready<br />
and head down to the Alenglow<br />
room at The Lodge for an elaborate<br />
buffet breakfast before attending<br />
the introduction conference to the<br />
program and a brief in-class session<br />
discussing basic vehicle dynamics,<br />
and the driving line. Next, all <strong>of</strong> us<br />
drove a new Porsche Cayenne S from<br />
The Lodge & Spa at Cordillera farther<br />
up the mountain to the Jack Nicklaus<br />
Signature Design Summit Course,<br />
7530 yards, elevation 9,000 feet<br />
designated test track....It was about<br />
learning a Porsche’s wintertime<br />
driving ability! Porsche Travel Club<br />
<strong>of</strong>fers complete package pricing for<br />
the participant driver and the non-driving<br />
guest, which makes it easy enough<br />
to travel with your significant other to<br />
Vail, for a new “ski” adventure!<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
43
44 <strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3
PARAGON JEWELER<br />
163 Jay Street • <strong>Schenectady</strong>, NY 12305<br />
SURROUNDING JAY STREET<br />
MARKETPLACE MERCHANTS<br />
THE COCOBAR<br />
State St & Jay St<br />
(518) 579-0058<br />
JOHNNY’S<br />
Italian restaurant<br />
State St & Jay St<br />
(518) 982-5657<br />
LYLE’S HOAGIES<br />
Breakfast & Lunch<br />
State St & Jay St<br />
(518) 370-2566<br />
LENNON’S IRISH SHOP<br />
164 Jay St<br />
(518) 377-0064<br />
HAPPY CAPPUCCINO<br />
C<strong>of</strong>fee & Tea<br />
185 Jay St<br />
(518) 377-1092<br />
RAW JUICE BAR<br />
Fresh Juice & Smoothies<br />
177 Jay St<br />
(518) 707-6680<br />
RAW ESSENTIALS<br />
Gift Shop<br />
173 Jay St<br />
(518) 596-8446<br />
ORION BOUTIQUE<br />
Tobacco & Pipe and More<br />
169 Jay Street<br />
(518) 346-4902<br />
RE-COLLECTOR<br />
Record store<br />
167 Jay St<br />
(518) 281-7614<br />
THE SILVER SHOP<br />
Jewelry Store<br />
166 Jay St<br />
(518) 344-6782<br />
PAISA MIZER<br />
Clothing & More<br />
163 Jay St<br />
(518) 377-7973<br />
PARAGON JEWELER<br />
Cash for Gold & Fine Jewelry<br />
163 Jay St<br />
(518) 357-3291<br />
PATRICIA’S ANTIQUES<br />
Antique Store<br />
162 Jay St<br />
(518) 396-7512<br />
DOWNTOWN DESIGNS<br />
160 Jay St<br />
(518) 669-8946<br />
KATZ KAFE<br />
Breakfast, Lunch and Catering<br />
160 Jay St<br />
(518) 377-0320<br />
AMBITION BISTRO<br />
Creative Breakfast & Lunch<br />
154 Jay St<br />
(518) 382-9277<br />
MAJESTIC BEAUTY SALON<br />
147 Jay St<br />
(518) 393-3654<br />
IDEAL EVICTION<br />
146 Jay St<br />
(518) 374-6031<br />
EU4IA<br />
Vape Store<br />
146 Jay St<br />
(518) 346-0500<br />
TATTOO BLUES NY<br />
148 Jay St<br />
(518) 357-2465<br />
CROSSROADS GIFTS<br />
131 & 133 Jay St<br />
(518) 357-8366<br />
THE DILLYBEAN<br />
Homemade Gourmet Foods<br />
133 Jay St<br />
(518) 894-7911<br />
NY FOLKLORE SOCIETY<br />
NY Artists’ organization<br />
129 Jay St<br />
(518) 346-7008<br />
OPEN DOOR BOOKSTORE<br />
128 Jay St<br />
(518) 346-2719<br />
PIZZA KING<br />
124 Jay St • (518) 347-1234<br />
CUSSIN’S NAIL SALON<br />
118 Jay St • (518) 557-2014<br />
JAY STREET PUB<br />
118 Jay St • (518) 406-8098<br />
LEVA’S NEWS & LOTTERY<br />
114 Jay St<br />
(518) 346-5947<br />
CITY HALL BARBER SHOP<br />
114 Jay St<br />
(518) 396-9573<br />
TROPICAL FEVER<br />
EXECUTIVE LOUNGE<br />
Caribbean Cuisine & Bar<br />
108 Jay St<br />
(518) 280-5415<br />
<strong>Taste</strong> <strong>of</strong> <strong>Schenectady</strong>® and Beyond • www.taste<strong>of</strong>schenectady.com • Vol. 4 • No. 3<br />
45
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 Nott 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 • No Phone Available<br />
SAL’S QUALITY MEAT MARKET<br />
2713 Guilderland Ave • Sch’dy<br />
(518) 346-0408<br />
SHOPRITE SUPERMARKET<br />
2333 Nott 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 />
EMACK & BOLIO’S<br />
366 Delaware Ave •Albany, NY<br />
(518) 512-5100<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 />
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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 • No. 3<br />
47
1 IN 3 ADULTS<br />
HAS PREDIABETES.<br />
COULD BE YOU,<br />
YOUR BARBER,<br />
YOUR BARBER’S<br />
BARBER.<br />
WITH EARLY DIAGNOSIS,<br />
PREDIABETES CAN BE REVERSED.<br />
TAKE THE RISK TEST.<br />
DoIHavePrediabetes.org