Fall 2014 Russo's Modern Traditions Food & Wine

Russo’s On The Bay and Almonte’s Key Foods Howard Beach Create Exciting Gourmet Dining Options for Every Home

The Ultimate Comfort Food is All Grown Up and Ready to Warm Your Home This Fall

The Almonte Family and Russo Family Legacies Family-Driven Businesses Serving Your Community Healthy After School Snacks Sure to Delight the Pickiest Eaters

2

Russo’s Modern Traditions Food & Wine

3

Russo’s Modern Traditions Food & Wine

4Photo:Russo’s Modern Traditions Food & Wine Infinity Photography

31

35

The Russo Legacy

All About Family

One of the most iconic brands in Queens shares their story and the secrets of success - from where it all started more than fifty years ago to the growing empire it is today.

The Almonte family’s twenty year commitment to community has grown a small family business into a thriving family legacy serving neighborhoods throughout New York.

12

Sensational Soups for Fall Dining

40

Healthy After School Snacks They’ll Love

A New Tradition in Fine Dining at Home

20

Perfect Fall Wine Pairings 6

29

Russo’s Modern Traditions Food & Wine

25

The Chef Behind the Legacy

Magazine Publisher Frank Russo, Jr. Russo’s On The Bay Owner Editor-in-Chief LaCosta Lolly Magazine Director Trisha Ahlman Columnist/ Contributors LaCosta Lolly PJ Connolly Chef Michael DeGeorgio Brett Bachman Trisha Ahlman Advertising Sales Frankie Almonte Stephen Connolly Staff & Administration Vinnie Vitucci, Executive Assistant Lauren Taylor, Communications Director Toni Ann Russo, Brand Manager Alyson Carney, Marketing Coordinator Design Team Trisha Ahlman, Sr. Creative Director LaCosta Lolly, Sr. Creative Director Mark Ahlman, Art Director Megan Jones, Production Manager Photography Team Infinity Photography SilverFox Photography and Video Riccardo Studios

8

Russo’s Modern Traditions Food & Wine

From the first issue of Russo’s Modern Traditions in 2011, our team has been thrilled to bring the community a magazine focused on family values and lifestyle that approaches our local culture in a way no national publication can.

As our company grows, we continue to stay true to our commitment to the traditions both new and old that are the basis of our culture and a connection between everyone in our community.

From the single location my father opened in 1955 and the opening of Russo’s On The Bay in 1987, we have now added two restaurants, a magazine, and a product line.

With our newest venture, Russo’s On The Bay Fresh Gourmet, we now have the honor of bringing the food that has made our brand a household name into the homes of even more local residents than ever before.

Russo’s Modern Traditions is all about the values that bring us together – a passion for a better life, more quality time with the people we love, and events that create legacies within our own families. Knowing our world

is different now with technology, busy lives, and going our separate ways, our goal is to give the reader tools, information and support to bring each of you closer to your own spouse, children and relatives so that we don’t lose sight of what is most important - our family values.

Russo’s Modern Traditions Food and Wine builds on the foundation that Russo’s Modern Traditions started; creating a centralized resource dedicated to fine dining at home.

From wine pairings and gourmet meals to entertaining tips and tricks, this publication is designed to take the fuss out of entertaining at home and give you more time to spend with those you hold closest to you.

Every issue, we will help you to fill your home with favorite seasonal recipes, the freshest food, innovative new dishes, jaw-dropping presentation tips, perfect wine pairing, and activities to help you bring your children into the kitchen and create new traditions with your children and grandchildren.

Frank Russo Jr

10

Russo’s Modern Traditions Food & Wine

11

Russo’s Modern Traditions Food & Wine

Photo: Russo’s Pudi Studios/Shutterstock 12 Modern Traditions Food & Wine

These five hearty soups are perfect for a hot dinner as the temperatures begin to dip. Using the freshest ingredients, these soups are the perfect comfort food for your whole family. Enjoy them as a meal or combine them with your favorite dishes to create a more formal four-course dinner.

13

Russo’s Modern Traditions Food & Wine

Lobster Shrimp and Clam Chowder

Lobster, Shrimp, and Clam Chowder Ingredients • 2 2 lb. Lobsters • 18 Top Neck Clams • 36 26/30 Count White Shrimp, Peeled, Cleaned, and Deveined • 8 oz. Shallots, Chopped • 1 Bunch Celery, Diced • 3 Stalks Leeks, White Part Only, Washed and Diced • 4 oz. Olive Oil • 8 oz. Butter

• • • • • • • •

24 oz. White Vermouth 1 Qt. Chicken Broth 8 oz. Roux 16 oz. Heavy Cream 1 Bundle Fresh Parsley 3 Cups Diced Idaho Potatoes Salt, Pepper, Cayenne Pepper Garnish with finely diced carrots and English cucumbers.

Photo: Foodio/Shutterstock

Directions 1. In sauce pot, steam open Top Neck Clams in 2 quarts of plain water.

2. Strain the liquid into a cheese cloth to reserve the stock 3. Rinse the clams and slice them 4. In a stainless steel pot, sauté the lobster and vegetables in the olive oil and butter until nicely sweated.

5. Add the vermouth and cook until the liquid is half reduced.

6. Add the reserve clam stock and chicken broth. Bring to boil, then reduce to low heat

and simmer for 30 minutes.

7. Remove the lobsters, take the meat out of the shell, dice, and set aside.

8. Next, add the roux to thicken the soup.

9. Then add the shrimp, potatoes, and seasoning. Simmer until potatoes are fork tender and shrimp are cooked.

10. Add the clams, lobster, and whisk in the heavy cream. Bring to boil and check the thickness and seasonings. If it is not thick enough, add more roux.

11. Garnish with chopped parsley, freshly dice carrots, and cucumbers.

Escarole and Escarole and bean with Bean Pancetta and

Directions 1. Lightly sauté the garlic and onions in olive oil over medium heat for 5 minutes.

Egg

2. Add pancetta and sauté an additional 8 minutes

Ingredients

3. Next add the escarole. Let sweat for 8 minutes

• • • • • • • • • • •

4 oz. Garlic 16 oz. Onions 8 oz. Olive Oil 4 oz. Pancetta 2 Heads Escarole, Cut in 1 in. Pieces 2 Qts. Chicken Broth 2 Cans Cannellini Beans 1 Tbsp. Parsley, Chopped Salt, Pepper, Red Pepper Poached Eggs (1 Per Person) Toasted Crostini (Garnish Per Person)

4. Add in chicken broth and seasonings.

Bring to a boil, then lower heat and let simmer for 30 minutes.

5. Add cannellini beans and simmer an additional 15 minutes.

6. While the soup is simmering bring a pot of water to boil. Salt the water.

7. Crack an egg into a small bowl. Gently pour the egg into the salted boiling water and allow to poach for for 2-4 minutes.

8. Serve each bowl of soup with parsley, a poached egg on top, and a side of crostini.

Photo: Maxim 15 Russo’sToome/Shutterstock Modern Traditions Food & Wine

Photo: Brent Hofacker/Shutterstock

StuffedArtichoke Artichoke, Stuffed Tomato, and Pastina Soup Tomato Pastina Soup Ingredients • • • • • • • • • •

4 oz. Garlic 1 Large Onion 4 oz. Olive Oil Stuffed Artichokes, Peel and Sliced Thick (6-10 Depending on Size) 1 28 oz. Can San Marzano Tomatoes 1 ½ Quarts Chicken Stock 12 Fresh Basil Leaves 8 oz. Ditali Pasta or any small cut pasta Salt, Pepper, and Red Pepper Garnish with Grated Cheese

Directions 1. Lightly sauté the garlic and onions in olive oil over medium heat for 5 minutes.

2. Add artichokes and tomatoes.

Sauté for 5 minutes.

3. Add chicken stock, basil, and seasonings. Bring to a boil then lower heat and simmer for 45 minutes.

4. Bring a pot of water to boil. Salt the water and add the pasta right before serving. Cook pasta 8-10 minutes or until Al Dente.

5. Drain pasta and add to soup.

6. Finish with grated cheese.

17

Russo’s Modern Traditions Food & Wine

Photo: Mina Dehzda/Shutterstock

Minestra Maria DeeGeorgio Minestra didiMaria DeGeorgio

18

Ingredients

Directions

• 8 oz. Blended Oil • 2 Large Onions, Sliced • 1lb. Sweet or Hot Sausage, Cut in Half • 1 Rack Spareribs, cut into individual ribs • 2 lb. Pork Shoulder, Cut into 1 inch Strips • 1 Round Cabbage, Large Dice • 2 Heads Escarole, Washed and Cut • 2 16 oz. Cans Butter Beans • 2 Qts. Chicken Stock • 2 Qts. Water • 2 Tbsp. Parsley, Chopped • Salt, Pepper, and Red Pepper • Garnish: 4 oz. Olive Oil

1. Saute the sausages, ribs, and pork shoulder on high heat until golden brown

Russo’s Modern Traditions Food & Wine

2. Add in onions and sweat for 8 minutes.

3. Add the cabbage and sweat for an additional 5 minutes.

Then add the stock and water.

Bring to boil, then lower heat, and simmer for 1 hour.

4. Add the escarole and seasonings.

Simmer for 20 minutes.

5. Finish with the beans and simmer for 10 more minutes.

6. Serve with a drizzle of olive oil on top.

Roasted Roasted Chicken Chicken Minestra with Minestra with Meatballs Meatballs

Photo: Sitti/Shutterstock

Ingredients • • • • • • • • • •

2 3 lb. Whole Chickens 1 lb. Onions 6 Large Carrots, Diced 2 lb. String Beans, Cut Into Thirds 1 Bag Cello Spinach, Sliced 8 oz. Green Peas 3 Sprigs Thyme 1 lb. Fresh Fettuccine 1 lb. Chicken Meatballs Salt and Pepper to taste

• Garnish: Grated Cheese For Chicken Meatballs: • • • • • • •

1 lb. Chicken Meat, Finely Grounded 3 oz. Onions, Finely Chopped 1 Tbs. Parsley, Chopped 2 Eggs 4 oz. Grated Cheese Breadcrumbs to thicken Salt and Pepper

Directions 1. To make chicken meatballs, combine all ingredients for Chicken Meatballs (above right) into a bowl and mix well.

6. Remove chickens, let cool, and cut up the meat.

2. Roll into small meatballs and boil in the soup per instruction.

8. Now add the meatballs and let simmer for 8 minutes.

3. Place whole chickens into roasting pan and season with olive oil, salt, and pepper. Roast at 400 degrees for 45 minutes. Let cool.

4. Lightly sweat the onions, celery, carrots in the pan juices from the chickens.

5. Add the chickens, water, and seasoning. Bring to boil then reduce to low heat. Simmer for 1 ½ hours.

7. Skim the top of the soup, add water if needed.

9. Add the string beans, spinach, and peas. Simmer for 5 minutes.

10. In a separate pot, bring water to boil. Salt the water and add in the fettuccine.

11. Cook for 8-10 minutes or until Al Dente.

12. Add the cooked pasta and chicken to the soup.

13. Serve with grated cheese or as is.

Executive Manager and Sommelier of Vetro Restaurant and Wine Bar, PJ Connolly, has spent the years since the opening of Vetro Restaurant and Lounge toiling over creating a robust and varietyfilled wine collection for the restaurant’s wine cellar. His passion for the perfect wine is undeniable.

Connolly’s expertise in wine, coupled with his extensive wine collection, make it easy for the patrons of Vetro Restaurant and Wine Bar to select the perfect pairing for any meal and mood. The wait staff is trained diligently on the different wines in their collection and mirror Connolly’s descriptions of different regional and international wines.

Vetro Restaurant and Wine Bar is a vision unique to the community, built on the foundation of Connolly’s expertise and passion for wines. He has helped to create an award-winning wine list featuring more than 475 wines from around the world. Vetro’s culinary and management team have worked to pair the best wines from multiple regions of the world to compliment their seasonal menus.

To Connolly, this is just the beginning of Vetro’s achievements and the sky is the limit for Russo’s On The Bay and Vetro Restaurant and Wine Bar. “It’s an 20

Russo’s Modern Traditions Food & Wine

Photo: Riccardo Studios

extraordinary honor to be recognized for our wine collection. We look forward to growing it in the future and expanding the selection as we find the most complimentary wines for the collection,” states Connolly. His passion for creating an incredible dining experience and a wine collection to impress any oenophile is what drives him every day.

This year has been exceptional for Connolly. Vetro Restaurant and Wine Bar held a launch for the Connolly Hill wine brand in conjunction with Daou Vineyards, a project that Connolly has worked diligently on.

Coupled with the launch of Fresh Gourmet, this year is truly unique in company history. For someone as dedicated and passionate as Connolly, however, the future is about continuing to set records and deliver exceptional experiences.

Learn how to pair your favorite dishes from this issue with knowledge from Vetro Restaurant and Wine Bar’s Executive Manager and Sommelier, PJ Connolly. The genius behind Vetro’s awardwinning wine collection and the Connolly Hill brand helps you pair like a professional.

21

Russo’s Modern Traditions Food & Wine

Groth Vineyards Napa Valley Sauvignon Blanc 2013 with Grilled Shrimp in Balsamic Glaze

William Hill Napa Valley Chardonnay 2012 with Lobster, Shrimp, and Clam Chowder

Robert Mondavi Napa Valley Cabernet Sauvignon with Roasted Shell Steak

(Recipe p. 14)

(Recipe p. 38)

Napa Valley, CA, USA; 2012 The William Hill 2012 Napa Valley Chardonnay is made from a combination of grapes from the cool Carneros and warmer St. Helena sub-regions.

Ripe tree fruit and heady notes of baked apple are supported by layers of caramel, brown spice, and toasted oak flavors. This wine has a rich palate and a silky mouthfeel, with a moderate sweetness and a long, lingering finish.

Napa Valley, CA, USA; 2010: A classic example of intensity tempered by elegance and finesse. A lush, fruity core of ripe blackberry, juicy red and black currant, and sweet crème de cassis fleshes out steadily on the palate, interwoven with black currant leaf, mocha, and a savory hint of black pepper. There’s a refreshing brightness to the fruit from the beginning all the way through to the lingering, velvety finish.

Featured Pairing

Napa Valley, CA, USA; 2013: The 2013 Sauvignon Blanc was produced from grapes grown in various microclimates of the Napa Valley. The warmer Napa Valley microclimates give us grapes that result in wines with a lush, full melon/citrus character in the aroma and in the flavor. The cooler Napa Valley fruit provides a solid, crisp backbone that gives the wine an exciting liveliness that balances the rich creaminess from “sur lie” aging.

(Recipe p. 38)

Modus by Ruffino 2011 Toscana IGT with Stuffed Artichoke, Tomato, and Pastina Soup

Michele Chiarlo Barbera d’Asti Superiore Le Orme with Roasted Chicken Minestra

(Recipe p. 16)

(Recipe p. 19)

Toscana, Italy; 2011: Delightful hints of tobacco and spice lead to inviting aromas of cherries, strawberries, and plums.

This full-bodied wine is rich with refined, silky tannins and a long finish of vanilla and red berry essence that is pleasurable. Modus’ structure on the palate promises that this wine can be aged for many years.

Piemonte, Italy; 2012: The Le Orme comes from the grapes of the carefully selected farms and vineyards. Ruby-colored, with violet reflections and very well balanced after only two years. The elegant aroma has a fine intensity with hints of red-berried fruit and cherry. The fruity and well structured flavor is inviting.

Allegrini Valpolicella DOC 2012 with Minestra di Maria DeGeorgio (Recipe p. 18)

Valpolicella, Italy; 2012: Ruby red in colour, with purplish-blue highlights; the nose exhibits fragrant fruit with prominent notes of cherries, echoed by hints of pepper and aromatic herbs, typical of Corvina and Corvinone. Whilst young, it is impressively lively and playful on the palate whereas some two years on it expresses greater delicacy and finesse.

Standing in the kitchen with Executive Chef Michael DeGeorgio can easily be compared to watching DaVinci create a masterpiece. While many people frequent restaurants and everyone loves to eat, tasting something that DeGeorgio creates for you is certainly a different experience. He exudes passion and intensity as he effortlessly floats around the kitchen, spouting recipes and instructions as a grade school teacher reciting the alphabet. As he speaks, he blends ingredients into the perfect combination to create dishes that simply melt in your mouth.

Chef DeGeorgio’s food, which combines traditional Italian and Greek influences with modern twists, creates an irresistible cuisine rarely found in most Italian restaurants. It’s as though you can actually taste the expertise, the passion, and the love that each dish was so carefully prepared with.

Michael DeGeorgio was born in Brooklyn, New York to Vincent and Mary DeGeorgio. His father was a master butcher who owned several gourmet delicatessens throughout New York and one on Madison Avenue. His parents 25

Russo’s Modern Traditions Food & Wine

26

Russo’s Modern Traditions Food & Wine

shared with him their strong Italian and Greek traditions, culture, and food; traditions that he incorporates in every dish he makes today. DeGeorgio worked for both his father and uncle, a luncheonette owner, learning the skills and work ethic that he would use for the remainder of his life.

After attending the Culinary Institute, DeGeorgio knew he had found his calling. He was soon participating in an apprenticeship at Yale University’s Private Club and graduating number one in his class. After leaving the Culinary Institute, he was asked to become a partner in a new restaurant, And Then Michael’s. He and the owner, also named Michael, turned the start-up endeavor into a successful restaurant on Cross Bay Boulevard in Howard Beach. Even as DeGeorgio moved on, the restaurant thrived for ten years in that same location. DeGeorgio moved onto different restaurants, establishing himself as an expert and learning the systems and processes of fine-dining establishments such as Il Cortile and Maxim’s on Madison Avenue.

In 2009, DeGeorgio came full circle when he joined forces with catering entrepreneur, Frank Russo, Jr., a longtime friend. Ironically, DeGeorgio was back in a restaurant on Cross Bay Boulevard, where his career truly began to take flight.

This time, however, it wasn’t enough for DeGeorgio and Russo to have a restaurant - their natural drive to innovate led them to the creation that is one of the most popular locations in Howard Beach. The beauty of Vetro is

only surpassed by the quality, service, and creativity that went into the development of the business. Vetro only serves fresh local and imported ingredients, the best premium and top shelf options available, and over 428 wines from around the world.

“The base menu stays as original as possible to the traditional Italian cuisine,” says DeGeorgio, who personally supervises every dish that lands on a table. “People love the comfort and warmth of traditional dining. We focus on innovating around that tradition. I constantly find myself inspired by new places, cultures, and trends. While most of my dishes are Mediterranean-inspired, my job is about blending different traditional foods into the perfect palate of tradition and creativity.”

DeGeorgio’s newest venture with Russo’s On The Bay is the conception and launch of the Fresh Gourmet prepared foods brand in conjunction with Key Foods. “Our clients, who are like family to us, have raved about our food for years. It’s one of the things that has helped build a foundation for success. Fresh Gourmet allows any family to have those favorite dishes in the comfort of their home,” states DeGeorgio.

For him, the passion for food is as much a passion for serving all of the people in the community. “Food brings us together in such a spectacular way, we only hope to share our passion and love for what we do with as many people as we can.”

28

Russo’s Modern Traditions Food & Wine

An average week for a family consists of work, school, household work, extracurricular activities, and more. Families are experiencing a shifting paradigm - there is less time for quality family dinners, conversations, and real connection between your family members. Fine dining is taking a shift as well. At Russo’s On The Bay Fresh Gourmet, our mission is to make exceptional dining easier to enjoy for everyday couples, families, and friends.

After thousands of events and sharing the special memories of guests for more than twenty-five years, the reviews of clients and their guests continue to ring with praise of the consistent quality, fresh ingredients, and eye-catching presentation of the food at Russo’s On The Bay and Vetro Restaurant and Wine Bar. The award-winning Russo Lifestyle Brands group of companies is a mecca of the local Howard Beach community and, though the service receives rave reviews, the food is the star of the show. From Russo’s On The Bay’s incredible cocktail hours and Venetian

displays to the exceptional eleven choice entree selection, fine dining is one of the most important keys to the company’s success.

Since 1955, the Russo legacy has centered around family-owned and operated businesses with a strong commitment to quality, work ethic, and service. Throughout the growth and expansion of the brand, these principles have applied to every endeavor the company has taken on.

Directly across from Russo’s On The Bay on Cross Bay Boulevard, the Almonte cousins, Frankie and

Richie, were preparing to open a new Key Foods Fresh Supermarket.

Upon meeting with the Almonte’s, Frank Russo, Jr. knew that there was an incredible opportunity to create something exciting for Howard Beach residents.

The synergy between both groups was ideal, with the Almonte’s familyowned and operated business having a twenty year history in the area and an equally strong commitment to quality, work ethic, family, and the communities their stores serve. Both families have consistently reinvested in the community and supported local non-profits for years.

The synergy and shared core values between these two brands offered a unique opportunity to bring together local companies to create a unique, innovative product line that offers residents more time to connect with each other - their friends, families, and spouses.

After incredible planning, strategic meetings, and integration of both teams; the concept of Russo’s On The Bay Fresh Gourmet was created. The concept is designed to be an integrated experience in conjunction with Key Foods’ deli. The vision of this new brand is to provide fresh, gourmet meals for two, twenty, or fifty people with less preparation, planning, and time spent shopping for ingredients and cooking. For the first time, Howard Beach residents now have the ability to eat their favorite foods from Russo’s On The Bay in the comfort of their homes anytime they choose.

30

Russo’s Modern Traditions Food & Wine

“An average week for a family consists of work, school, household work, extracurriculars, and more. Families are experiencing a shifting paradigm - there is less time for quality family dinners, conversations, and real connection between your family members,” stated Frank Russo, Jr. of Russo’s On The Bay. “For many of us, it feels like we never stop running and we never stop responding to the dings of our devices. Fine dining is taking a shift as well. At Russo’s On The Bay Fresh Gourmet, our mission is to make exceptional dining easier to enjoy for everyday couples, families, and friends.”

The new product line features classic favorites from Russo’s On The Bay and Vetro Restaurant and Wine Bar. These prepared foods are made fresh at Russo’s On The Bay and delivered multiple times per day to ensure maximum quality and freshness.

The collection is designed to mix and match featuring a variety of appetizers, entrees, and side dishes.

Most important to Frank Russo, Jr. and the Almonte family is the community involvement of the brand.

The new product line will regularly offer charitable donations of proceeds to support local, state, and regional non-profit associations.

Russo’s On The Bay Fresh Gourmet products are available exclusively at Key Foods Howard Beach on Cross Bay Boulevard.

To Frank Russo, Jr. there´s more to success than luck. Throughout his career, he has made it a point to live by his core values and instill those values in the people around him. To Russo, having a strong entrepreneurial spirit, compassion, dedication to customer service, attention to detail, and pride in your work product are important ingredients to achieving success.

These are just some of sacred values that he learned from his father, Frank Russo Sr., who opened Russo´s Pizzeria on 101st Avenue in Queens during the 1950´s. The small pizza joint in Queens would eventually give birth to a catering empire.

Frank Russo, Sr. was born in 1932 to Italian immigrant parents in Ozone Park.

He served in the United States Army, stationed in Alaska, during the Korean War. Among other things, Frank Russo, Sr. was a dedicated family man and an excellent athlete. He was capable of using his strong work ethic and passion to do most anything he set his mind to, but his passion lied in entrepreneurship and he was optimistic about the legacy he would leave his family.

The Russo´s Family Legacy began with that entrepreneurial spirit and one small pizzeria, which Frank managed with his brother, Joe. The brothers opened Russo’s Pizzeria in Richmond Hill in 1955. The

32

Russo’s Modern Traditions Food & Wine

Russo brothers not only were in charge of the pizzeria, but they delivered the orders themselves. As with any business, the first few years in business test the founders’ strength as “entrepreneurs” as well as the model of the business.

Both tests were passed with flying colors as the brothers’ business grew substantially. Their incredible work ethic combined with good food and genuine care for their customers made their business a huge success. A few years later they moved the restaurant across the street, to a slightly larger location, Villa Russo Restaurant. The Russo brothers built this pizzeria into the Il Palazzo catering hall in 1977.

Rarely; however, will Russo admit his own role in the success of his business.

For an icon, he remains humble, often crediting his staff well before he will consider himself. The truth remains that his strong commitment to his own business and ability to fearlessly lead his team in new directions has catapulted the brand into what it is today.

Russo’s drive and desire to excel in the hospitality industry still has not changed.

It’s rare to see business owners with such commitment to their company that they participate in everything, but Russo is hands-on in everything from food and service to business development. He still meets with guests personally and stops into all parties to thank his clients for their patronage. In fact, he’s the type of owner that continues to drive into work on the weekends just as inspired and motivated as the very first day. This is

exactly why clients continue to entrust their most precious moments to Russo’s year after year.

Frank Russo Jr. has been married to his wife, Jamie, since 1983 and has three children who have worked for the family business: Toni Ann, Frank Russo III, and Robert. Each has worked their way up the ranks to understand the many different aspects of the catering business.

“I always tell my kids to treat a job like a sport, a hobby, and a place you like to wake up in the morning to go to,” says Russo.

Over the years, he has successfully opened two other restaurants: Giardino Ristorante and Vetro Restaurant and Lounge. In addition to his business success, he has been rewarded time and time again for community involvement from receiving awards for the beautification of Cross Bay Boulevard to accolades and appreciation from several local nonprofit and religious organizations. Frank Russo, Jr.’s proudest accomplishment is the children’s charity which he, his family and friends founded; Angels On The Bay. Since its inception, Angels On The Bay has raised and donated over $3 million dollars for children in need of a little miracle.

The latest venture, Russo’s On The Bay Fresh Gourmet, is a new direction for the brand to grow and expand while supporting other local businesses. The prepared products allow residents to experience their favorite Russo’s dishes in their own home and make gatherings about quality time with family.

Your Family’s Favorite Quality Time Starts in the Kitchen

Trust Our Family’s Commitment to Quality and Freshness to Get You Started with the Best Ingredients to Create Lasting Memories at Home Almonte’s Key Food Fresh Howard Beach Cross Bay Boulevard, Howard Beach NY

From a 4,000 square foot bodega in 1994 to nine high-volume neighborhood supermarkets in 2014, the Almonte family’s twenty year journey has built a lasting legacy for the communities they serve.

As teenagers, Richie and Frankie Almonte knew they wanted to own their own supermarkets. It was a passion instilled in them by Richie’s father, a bodega owner, from a young age.

The Almonte family had purchased a small 4,000 foot bodega in Brooklyn in 1994, transforming it into a high-volume neighborhood supermarket. Richie Almonte and his cousin, Frankie Almonte, would visit the small store owned by Richie’s father.

While in high school, each day after school the pair would work in the store. From stocking shelves to keeping books, Richie and Frankie learned every aspect of the supermarket business.

That single goal they had as teenagers has taken them farther than they would have imagined. The launch of the new Key Foods Fresh store in Howard Beach will mark the ninth store location owned and operated by the Almonte family. The family found a wonderful match with Key Food Stores Co-Operative Inc. The company,

It is not without help and support that this has been achieved. The close-knit family extends well beyond Richie and Frankie to include multiple family members involved in the management and operation of the stores. The three things that have remained consistent regardless of their growth is the Almonte commitment to a strong work ethic, family values, and serving the communities their stores are in.

For the cousins, the stores are not about the business as much as the community. In the case of the Howard Beach location, it is especially sentimental as Richie’s mother (Frankie’s aunt), Angelica, was a Howard Beach local and dreamed

of the pair opening a store there one day. While it didn’t happen before she passed away, achieving that goal with the ribbon cutting ceremony at the new Howard Beach location is a meaningful experience for both business partners.

The commitment to community extends beyond being a familyowned business and providing the highest level of quality in every food item their guests bring home to their families. It’s a founding principle for the Almonte group to give back to the community through charity endeavors and non-profits including MDA Shamrocks Against Dystrophy, Susan G. Komen Race for the Cure, Food Bank for NYC, and the Morris Levine Foundation.

Over the next five years, the leadership team expects to build three new supermarkets and purchase between two and three existing supermarkets.

The future is incredibly bright for the Almonte’s as their unwaivering commitment to community and quality continues to fuel growth. For both cousins, it’s a dream to build a legacy business for their children and grandchildren, while always supporting other local entrepreneurs to do the same for their families.

“

The three things that have remained consistent regardless of their growth is the Almonte commitment to a strong work ethic, family values, and serving the communities their stores are in.

“

founded in 1937, includes more than 150 independently owned and operated grocery stores and has an incredible track record for growth.

The support, guidance, and buying power of the cooperative have allowed the businesses to thrive while the co-operative structure allows the owners to maintain the control over community involvement and quality commitment.

37

Russo’s Modern Traditions Food & Wine

Photo: Evan Travels/Shutterstock

Shrimp

Grilled Shrimp with Balsamic Glaze Ingredients

• Fresh, Peeled, and Cleaned Jumbo Shrimp, Tail On (12) • Garlic Cloves, Sliced (4) • 2 oz. Olive Oil • 4 oz. Honey • 4 oz. Balsamic Vinegar • 4 oz. Chicken Stock • 1 Tbsp. Parsley, Chopped • 4 oz. Demi Glaze or Brown Gravy • Cornstarch to thicken • Salt and Pepper to taste

Directions 1. Sauté garlic in the olive oil until light brown.

2. Add all ingredients except

38

Russo’s Modern Traditions Food & Wine

the cornstarch into the olive oil and garlic. Season and let simmer for 20 minutes.

3. Add cornstarch in small amounts and stir into the mixture until sauce is thickened.

4. Brush your shrimp with the sauce and place in a separate pan or BBQ to grill. About 4-5 minutes on each side. Brush with the sauce 3-4 times.

Steak

Roasted Shell Steak Ingredients • • • • •

1 Double Cut Aged Vetro Shell Steak 1 oz. Vegetable Oil 4 oz. Chicken Stock and Beef Broth 2 oz. Cubed Butter Salt and Pepper to taste

Directions

Directions - Lobster Sauce

1. Season the steak well with salt and pepper and then rub the steak with vegetable oil.

1. Saute shallots in the vegetable oil.

2. Grill the steak to the desired temperature.

3. Add heavy cream and simmer for 10 minutes.

3. Remove and let the steak rest about 10 minutes before slicing it off the bone.

4. Place the steak, broth, and butter into a steel platter or dish and finish in the oven at desired temperature.

Lobster

Lobster Mashed Potatoes

Ingredients - Lobster Sauce • • • • • • • • •

1 2 lb. Lobster 4 oz. Butter 2 oz. Vegetable Oil Shallots, Chopped (3) 2 Tbsp. Parsley, Chopped 4 oz. White Wine 8 oz. Chicken Stock 1 Quart Heavy Cream Salt and Pepper to taste

2. Add wine and stock. Let cook until almost dry.

4. Remove meat from shells and cut into 8 pieces. Add to sauce.

5. Finish sauce with butter.

Ingedients - Mashed Potatoes • • • •

Idaho Potatoes (5) 4 oz. Butter 4 oz. Heavy Cream Salt and Pepper to taste

Directions - Mashed Potatoes 1. Peel, cut, and boil potatoes in salted water until tender.

2. In a food processor, add the butter, heavy cream, salt and pepper. Blend well.

3. Add the potatoes and blend until you have a whipped consistency.

4. Combine the potatoes and lobster sauce together.

5. Garnish with the parsley.

Photo: Gregory Gerber/Shutterstock

39

Russo’s Modern Traditions Food & Wine

Feature by Lina Eriksson/StockFood

Ingredients:

Apple Apple and Cinnamon Shake (For 2 Servings)

• 2 tablespoons warm water • 1 1/2 teaspoons unflavored gelatin powder • 1/3 cup of sugar • 2 cups heavy cream • 1 teaspoon vanilla extract • 1 cup of milk • 3 passion fruit

Passionfruit

Prep time: 5 min

Ingredients: • • • • •

2 apples, peeled and cut into pieces 1 1/2 cups milk 1/2 cup heavy cream 1 tablespoon honey 1 teaspoon cinnamon

Directions

1. Combine apples, milk, cream, honey and cinnamon in a blender.

2. Blend until smooth.

3. Pour into glasses, sprinkle a little cinnamon on top, if desired, and serve!

Panna Cotta with Passionfruit (For 6 Servings) Prep time: 10 min Cooking Time: 10 min Setting Time: 6 h

41

Russo’s Modern Traditions Food & Wine

Directions 1. Place the water in a small bowl and sprinkle gelatin in.

2. In a medium saucepan, combine sugar, cream and vanilla extract over medium heat. Whisk until sugar is dissolved. Stir in the gelatin until well combined.

3. Add the milk to the cream mixture and continue whisking. Allow the mixture to boil for 5 minutes.

4. Remove from heat and strain the mixture into a container.

Pour the strained mixture into serving glasses and refrigerate for 6 hours or until set.

5. Serve with pulp from passion fruit.

Garnish with mint leaves if desired.

Vegatables with Dip (For 4 Servings) Prep time: 10 min

Strawberry Strawberry Lassi (For 1 Serving)

Ingredients • • • • • • •

1 cup sour cream 1 cup mayonnaise 1/2 cup parmesan cheese 1 teaspoon salt 1 teaspoon garlic powder chopped fresh herbs, for garnish Assorted raw vegetables, cut into shapes using a knife or vegetable cutters

Prep time: 5 min

Directions

Ingredients

1. Combine sour cream, mayonnaise, parmesan, salt and garlic powder in a bowl and mix well to combine.

• • • • •

4 strawberries, hulled 1/2 cup milk 1/4 cup plain yogurt 1/2 teaspoon sugar 2 - 3 mint leaves, plus additional for garnish • lime wedge • green sugar

2. Transfer to a serving dish and garnish with fresh herbs. Serve with prepared vegetables and enjoy!

Directions 1. Combine strawberries, milk, yogurt, sugar and mint leaves in a blender. Blend until smooth.

2. Run a wedge of lime around the rim of a serving glass. Dip edges of glass into into green sugar.

3. Pour Strawberry Lassi into sugar rimmed glass. Garnish with mint leaves and serve.

42

Russo’s Modern Traditions Food & Wine

Vegetables

43

Russo’s Modern Traditions Food & Wine

44

Russo’s Modern Traditions Food & Wine

45

Russo’s Modern Traditions Food & Wine

46

Russo’s Modern Traditions Food & Wine

47

Russo’s Modern Traditions Food & Wine