Rick Bedrosian, Olivia Catalano, Sal DeLorenzo, Senay Eker, Lauren Juarez, David Long, S.J. Lopez, Sogbanmu Mary, Natalie Root, Derek Sawyer, Tony Simone, Mario Tricomi and Ed Woods REGIONAL
Jim Cannistraci • Gary DeLuc • Joyce Lombardi
Office Ed Woods, USMC (ret) • Stephanie J. Bartik Post Office Box 6099, Rotterdam, New York, 12306 Tel. 518.831.0534 Email: editor@tasteandshop.com
The National Suicide Hotline Designation Act authorized 988 as the new three-digit number Veterans can CALL by dialing 988 and pressing 1 to contact the Veterans Crisis Line
In 2021, a research paper released by Watson Institute International & Public Affairs at Brown University titled, HIGH SUICIDE RATES AMONG UNITED STATES SERVICE MEMBERS AND VETERANS OF THE POST-9/11 WARS, found that 30,177 active duty personnel and veterans who served in the military after 9/11 have died by suicide - compared to the 7,057 service members killed in combat in those same 20 years... Local Veterans who are homeless
or at risk of homelessness, or having thoughts of suicide, contact the Albany Samuel S. Stratton Department of Veterans Affairs Medical Center Veterans Crisis Line or Homeless Veterans Care Program by calling Toll-Free 1-800-698-2411
OUR MISSION is to honor ALL Active Duty soldiers, and ALL Veterans who served, our late veteran parents, late veteranmentors, late veteran cousins, siblings, uncles, and friends
who served this great country in the military as well as their surrounding community…
National Pasta & Pizza Month, in October, gives foodies and restaurants 31 days to explore the world of pasta and pizza and all the flavors these Italian favorite foods offer.
Our 518PIZZERIAS ™ mini events and Annual Pasta & Pizza Event™ — held during National Pasta & Pizza Month, in October — honor ALL Active Duty who serve, and Veterans who served this great country!
Visit 518PIZZERIAS.COM
Grande’s products are used coast-to-coast in some of the best, independently-owned pizzerias and Italian restaurants... When you use 100% Grande Cheese on your pizza, you join a group of quality-minded foodservice operators. This issue is focused on pasta, pizza, and Italian food—with a few of our other favorite foods and beverages!
Florindo Simone, Sr., 95, passed away peacefully at home on Friday, August 23, 2024. He will be missed by family, friends, and Taste of Schenectady®. He served in WWII and loved to cook and make homemade pizza
He was born and raised in Massa, di Faicchio, a province of Benevento, Campania, Italy
Muroff Hospitality Group announced the sale of The Lamplight Inn Bed & Breakfast in Lake Luzerne. Known as “The Jewel of the Adirondacks,” this award-winning property features 12 luxurious suites, a sundrenched dining room, and a spacious owner’s apartment. The expansive wrap-around porch leads into the grand 1890 Victorian building. The Carriage House is behind the
main building where there are five large ground floor suites in a modern building surrounded by acres of wooded privacy.
We have known the sellers, Gene and Linda Merlino for over two decades. Gene Merlino has been the long-time town supervisor of Lake Luzerne and will continue in that role. The buyers are George and Mary Haleem of Pennsylvania. This will be
their first investment property in NY state. The sale price was $1,255,000 at closing.
The Inn was built in 1890 as the summer home of wealthy bachelor Howard Conkling. Conkling was a lawyer from New York City and a member of the New York State Assembly. He was well-traveled and wrote multiple books. In 1926, Howard Ketchum purchased the home for use as a
summer residence. The Ketchum family owned a factory in Lake Luzerne, New York that still exists today.... The summer home was restored by the Merlinos who were both in the textile business. They purchased the vacant estate in August 1984, and then married in October 1984 to start a new chapter. We’ve stayed here numerous times and recommend this destination
Bravo, Linda and Gene Merlino!
“Well, it’s time to be a grownup, ditch the drivethru, and learn how to create a coffee bar haven at home capable of brewing your essential espresso!”
Espresso
the
and/or Ragonese Imports’ bulk espresso beans—ground fresh—create the perfect Italian cafè coffee bar.
You know you’ve done it. The whole “yeah, traffic was crazy” excuse while waltzing into your workplace with an espresso in hand. Well, it’s time to be a grownup, ditch the drive-thru, and learn how to create a coffee bar haven at home capable of brewing your essential espresso!
By Lauren Jaurez
From tantalizing recipes to mouthwatering food reviews, I’ve got your culinary cravings covered. As a food enthusiast and experienced mom/home chef, I understand the importance of having the right ingredients and how-to instructions on preparing food and drink... I have a passion and joy that comes from every bite and sip!
Coffee Bar Essentials: Espresso Machine, Coffee Bean Grinder, Cups and Mugs, a Milk Frother, a Tamper, Mason Jars, Filtered Water, Flavored Syrups, and Whole Espresso Beans... You’ll need to grab the right tools for the job. Don’t fret—we’ve got the shopping list right here.
How To Style a Home Coffee Bar: The first step is to place the espresso maker where it’s easy to clean, add water, and access its features.
Next, add the beans to airtight canisters, organize the flavored syrups, set up the mug tree, and be sure everything is within reach. This gives you a clean layout so you can mindlessly make the perfect brew before you’re even fully awake.
Must Know Essential Espresso Drinks to Master
Don’t be afraid to conquer the classics. Perfectly brewed drinks will have you ready to conquer the day—or land that side hustle at the coffee shop on the corner.
Picking The Perfect Location:
The best location is one where you can keep all the essentials with added space to perfect that latte art. For small spaces, opt for a bar cart or a unique cabinet to house all the must-haves.
Espresso: Single shot or “solo” uses fine ground beans to extract rich coffee with a slight foam top.
Ristretto: Brewed like a single shot except with half the water for a more concentrated beverage.
Americano:
Perfectly brewed “solo” diluted with filtered water.
Added Dairy Drinks
Macchiato:
Simple brewed single shot with a splash of frothy milk.
Flat White:
Solo shot with steamed milk and the slightest foam.
Mocha:
Using chocolate powder or syrup, mix with a single shot and top with steamed milk.
Cappuccino:
Top a single espresso with steamed milk and milk foam.
Latte: In English-speaking countries, latte is shorthand for caffelatte or caffellatte (from caffè e latte, lit. ‘coffee and milk’), which is similar to the French café au lait, the Spanish café con leche, the Catalan cafè amb llet or the Portuguese galão.
You’ve set up your personalized coffee bar and learned the essential espresso drinks. Now it’s time to dive in, have a “ latte ” fun, and flex your newfound barista skills!
Many of us eat macaroni salad with hard-boiled eggs, and eat eggs & bacon (only since the 1940s nicknamed by Italians as an EMULSIFIED “Carbonara sauce” of eggs and Pecorino Romano cheese —served with spaghetti)… We eat eggs & bacon often with flour-made pancakes-so, why not substitute flour-made pasta and instead enjoy Spaghetti e Carbonara ?
The four [4] classic Pasta Dishes nowadays served in Rome can be prepared in minutes once you gather the basic ingredients — and they are easy to prepare stove top by first pre-cooking the various pasta super al dente for simply 6 minutes while the Guanciale cooks in a skillet like American thick-cut bacon—low and slow until crispy!
The 1940s-created pasta dish, Spaghetti alla Carbonara, also known as Carbonara e Spaghetti, uses Guanciale (pig cheeks), eggs, fresh-cracked pepper, and ONLY Pecorino Romano Cheese—originally made in Sardinia—the second-largest island in the Mediterranean Sea, after nearby Sicily, and one of the twenty regions of Italy.
In Rome, Amatriciana, Carbonara, Gricia, and Cacio Pepe are the four classic pasta dishes Italians love... An authentic creamy Carbonara e Spaghetti contains no cream.
Some food historians say that the BLACK PEPPER in #amatriciana, #cacioepepe, #carbonara, and #gricia, is meant to represent the appearance of COAL and the traditional flavor of the PEPPER used to make #guanciale — appearing like specks of COAL on the CARBONARI, which means “CHARCOAL [COAL] BURNERS” working in the military during WWII... Popular lore points to WWII American GIs and British soldiers as the inspiration behind the creation of the pasta dish Carbonara, during Rome’s liberation by Allied forces... My late dad learned to cook in Italy in the 1940s, after he and his NYC Italian friends were sent to Sicily as enlisted men during the U.S. Navy’s Office of Strategic Services (OSS/CIA) and Office of Naval Intelligence (ONI) Operation Husky, etc. Always bloom the cracked pepper in the guanciale melted fat.
BRITISH AND US SOLDIERS’ BACON AND EGGS CREATED CARBONARA?
According to legend, during WWII, British and U.S. soldiers asked local chefs in Italy to use their bacon rations and powdered eggs to make a dish, resulting in carbonara’s first written reference in the Italian newspaper La Stampa in the 1950s.
GUANCIALE is so much better than using PANCETTA to make three of the four classic Roman-style pasta dishes because Pancetta does NOT have enough layers of fat that Italians love in the classic pasta dishes served in Rome.
WATCH: HOW GUANCIALE IS MADE IN ITALY | Roman Carbonara’s Cold Cut | Differences with Pancetta, Bacon at https://youtu.be/vcsQhWFlCOc
Regardless of your version of the story about the creation of Spaghetti alla Carbonara, the authentic recipe is part of Italy’s four [4] main pasta dishes today... WATCH our video of the 4 Classic Pasta Dishes of Rome https://youtu.be/SfMMLmYMOA0
Some chefs mix the whisked egg yolks, whole eggs, and pepper in a bowl — coat the spaghetti in the melted Guanciale fat in a skillet — and then stir the pasta and cheese together with a little of the warm pasta water. This method does not always result in a smooth Carbonara sauce... WATCH Palermo to Roman Tastes https://youtu.be/AwWNnztD5Y0 *** CHECK OUT OUR VIDEO PROMOTING NATIONAL PASTA AND PIZZA MONTH in October and video on other pizza places at https://youtu.be/kamfApLRX8E
Serial tech entrepreneur Ilir Sela started Slice to solve the digital challenges of his family’s New York City pizzerias. Today, the company partners with over 12,000 pizzerias across all 50 states forming the nation’s largest marketplace for authentic pizza.
It started as a pizza delivery person before ever making my first pizza… So, what is SLICE? Slice offers a software solution to independent pizzerias, allowing them to take digital orders. Founded by Ilir Sela, an Albanian immigrant from a long line of pizzeria-owning relatives, Slice does not employ its own drivers. Instead, Slice is an App that pairs consumers with nearby pizzerias through its cutting-edge technology and marketing.
Local pizzerias have long been the heart and stable go-to place for businesses, families, and organizations in our communities. Until the launch of Slice, local mom & pop pizzerias lacked the resources to compete with large pizzeria chains for today’s digitally-minded pizza lovers.
in-house — about 18% did not have their own delivery personnel but were moving to first-party delivery. At the time, Slice saw an acceleration of pizzerias that never did delivery, wanting to do delivery in-house. Therefore the company enabled a delivery platform for both national and local third-party logistics companies to compete for the delivery business of small pizzerias.
Serial tech entrepreneur Ilir Sela started Slice to solve the digital challenges of his family’s New York City pizzerias.
Today, the company partners with over 12,000 pizzerias across all 50 states forming the nation’s largest marketplace for authentic pizza.
“...not all pizza is created for delivery: The really delicious Neapolitan-style pizza, I advise people to eat that at the restaurant, it’s not really meant for delivery.”
Slice’s platform of services powers online search engine optimization (SEO) and ordering for independent pizzerias — connecting them to a large network of new and existing customers who enjoy a frictionless experience through the Slice App and website. As of May 2020, during the pandemic, over 80% of Slice’s network had first-party delivery — delivery drivers
Ilir Sela, an Albanian immigrant from a long line of pizzeria-owning relatives, says, “...not all pizza is created for delivery: The really delicious Neapolitan-style pizza, I advise people to eat that at the restaurant, it’s not really meant for delivery.” Slice allows pizzeria owners to offer their products to their customers using a mobile-optimized website
Joe Geloso spent 43 years as the proud owner of Joe’s Pizza Place and Restaurant on Hamburg St.. Rotterdam residents loved Joseph Geloso, 78, who sadly passed away after a long illness on Monday, May 18, 2015... He was born in Caserta, Italy, and was the son of the late Pasquale and Antonia Geloso. He came to the United States in 1955.
Joe Citone, the owner of The Palazzo Ristorante is carrying on the rich tradition of casual Italian dining … Citone’s father emigrated to America from Messina, Sicily, Italy, in 1962... His mother and older brother, Frank, emigrated to America, in 1966 from Italy.
“The Palazzo Ristorante is a casual Italian restaurant offering daily specials,
beer, cocktails, wine, and desserts!”
Joe Citone previously owned several locations of Cusato’s Pizzeria… He bought the former Joe’s Pizza Place and Restaurant in 2014, just a few years after it closed… After 5 years, the newly designed ristorante held its soft opening in June and will celebrate its Grand Opening and new menu in late September 2024. Joe Citone now offers TWO FOR TUESDAY at The Palazzo Ristorante—buy one eight-cut fresh-made pizza with three toppings and receive a FREE cheese pizza—online orders only!
At The Palazzo Ristorante, the menu includes American fare, personal pizzas, salads, subs, and Italian dinner entrées ranging from Northern and Southern Italy… Joe Citone renovated the former Joe’s Pizza Place and Restaurant property and added an outdoor patio with comfortable lounge chairs, dining tables, and awnings... Inside the ristorante, he added a cocktail bar complete with beer, wine, and spirits, a lounge, and a main dining room. He converted Joe’s Pizza Place’s banquet room into a formal dining room.
The Palazzo Ristorante menu features beautiful-battered zucchini blossoms, bruschetta, braggadocio burgers, Caprice salad, fresh-made personal 12-inch pizza ($14) served with your choice of three toppings (additional toppings $2) for dine-in or take-out, Napoletana panini selections, a sizzling Steak and Gorgonzola Salad (my favorite), other sensational salads, pasta dinner specials, and Gluten-free pizza, and Vegan 12-inch pizza ($18)… On the menu, you will also find American popular fare and appetizers such as Shrimp Cocktails, Antipasto, and other favorite dishes… Entrées include Chicken Parmesan, Eggplant Parmesan, Chicken Francese, Penne alla Vodka, Haddock al Forno, Penne al Fredo, Veal and Peppers, Shrimp Fra Diavolo, Spaghetti and Meatballs, Veal Parmesan, Chicken Sorrento, Pasta Primavera, Pasta alla Norma, Rigatoni with Bolognese, and Linguini with Red or White Clam Sauce, to name a few dishes. The menu now includes over 25 entrées.
At The Palazzo Ristorante, live bands, and DJs provide weekly entertainment during Happy Hour in the evening and on certain special event days… The Palazzo Ristorante specializes in creating cocktails and serving imported Peroni Italian beer and pizza specials, other beers on tap, and whimsical wines including small bottles of Italian Prosecco and other Italian wines.
Joe Citone now offers TWO FOR TUESDAY at The Palazzo Ristorante—buy one eight-cut fresh-made pizza with three toppings and receive a FREE cheese pizza—online orders only!
The Palazzo Ristorante’s secluded fine/casual dining room has a private entrance and also serves as a banquet room for anniversary parties, baby/bridal showers, birthday parties, christenings, first communions, small business expos, wedding receptions, and other private parties— complete with an extensive catering menu and To-Go Party Trays —now booking holiday and private parties for any occasion.
The Palazzo Ristorante is a casual Italian restaurant offering daily specials, beer, cocktails, wine, and desserts! ADV
THE PALAZZO RISTORANTE 2780 Hamburg Street Rotterdam, NY 12306 518-280-2224
www.thepalazzoristorante.com
With a varied palette ranging from simple pastas in tomato-based sauces, to complex seafood dishes, Italian cuisine is one of the most refined on the planet. Let’s sink our teeth into fiftteen classic Italian dishes.
Arancini: Traditionally a fried rice ball of sorts, this mouth-watering appetizer is the perfect teaser for a great Italian meal!
Muffuletta: This Italian sandwich is set apart from the herd with the addition of a fresh olive salad to the deli-sliced meat and cheese and soft hoagie.
Po’Boy: Fried seafood sandwiches aren’t exactly a staple in many cuisines. The po’boy stands out as the quintessential fish sandwich.
Manicotti: Cheese and meat stuffed pasta shells are a hit everywhere, but they call Italia home.
Steak Pizzaiola: What could beat steak cooked to your liking, topped with sweet, vine-ripened tomatoes?
Pasta Fagiole: A thick pasta soup topped with Italian cheeses- fagiole is bound to warm you up on a cold winter day in the Italian foothills.
Sicilian Pizza: With a thick, spongy crust reminiscent of focaccia, the Sicilian pizza is a rectangular pie smothered in a garlic tomato sauce and traditional Italian toppings like anchovies, parmesan, oregano, and caciocavallo cheese.
“Italian Meatballs: The classic meatball is a blend of ground meat, egg, and Italian spices.” —
By Derek Sawyer
Zuppa di Pesce: An Italian fish soup, zuppa de pesce blends the tastes of the Mediterranean together into a belly-warming delicacy.
Cheese Steaks: Thin-sliced beef grilled on a flat-top, mixed with onions, and- depending on regionmushrooms, onions, peppers, and more, as well as a good deal of melted cheese, all served in a toasted hoagie.
Sausage, Pepper & Onions: A pancooked blend of bell peppers and onions, julienned and sautéed to perfection, and spiced Italian sausage, you can’t beat this savory meal.
Italian Meatballs: The classic meatball is a blend of ground meat, egg, and Italian spices. Find these babies on top of your spaghetti, covered in red sauce.
Margherita Wood-fired Pizza: A delicate blend of pizza crust, crush San Marzano tomatoes, fresh mozzarella cheese, fresh-plucked basil, the classic margherita pizza is a long-time favorite on Italian dinner tables.
Calamari Fritti: Hard to beat this tasty fried, breaded squid dish on a meatless Italian Friday night!
Baccalà alla Napoletana: Italian for salted codfish, baccalà alla Napoletana is a Neapolitan dish served often at Italian Christmas dinners.
Creamy Parmesan Polenta: Made from cornmeal, this creamy, cheesy delicacy makes an excellent side dish, or can be a great base for a hearty stew.
“...Jerry and Angelo Menagias with their famous cheesecake... Operating Blue Ribbon since 1977.”
Angelo Menagias and his entrepreneurial family are an American family restaurant success story. The patriarch, Jimmy Menagias, was working at Newest Lunch on Albany Street when he borrowed $45k to buy boat tickets to bring his brother, his sister-in-law, and their four children to America from Greece... Angelo, his brother, Jerry, their sisters, Kathy and Vicki, and their parents Philip and Adamantia arrived in New York on April 4, 1967.
Angelo’s first job in America was working at Weston’s Hamburgers on Nott Street, across from where the Golub Corporation headquarters are today.
His dad, Philip, and his Uncle Jimmy bought a drug store on Broadway in Schenectady, and opened Broadway Lunch, in 1967... The kids started working there shortly after that. At age 21, six years after he arrived from Greece, Angelo Menagias became a partner.
A few years later, Angelo and his Uncle Jimmy bought the former Mike’s Hot Dogs building on State Street and opened the Blue Ribbon Family Restaurant on July 28, 1977. Jimmy eventually sold his share to Angelo’s brother Jerry. Today, Angelo and his brother, Jerry, are the co-owners of the Blue Ribbon Family Restaurant and its sister company, the Blue Rose Cheesecake & Bake Shop
Over time, they bought the two properties next to the Blue Ribbon to create a huge parking lot and expanded the original building from 110 to 205 seats.
Angelo’s sister Vicki and her husband, Steve, ran the Broadway Lunch and were ready to sell. To keep the business in the family, she called Angelo’s son, Philip, who took over the restaurant on April 4, 2018... Last year, Broadway Lunch was sold to one of Angelo’s former cooks to keep the Menagias’ family tradition going strong—while Philip returned to Blue Ribbon to help his brothers, parents, aunt, and uncle run the day-today operations. While traveling to Greece on their honeymoon, by chance, Angelo and his newlywed wife, Alexandra, met a baker from Philadelphia who gave him a cheesecake recipe. The couple tweaked the recipe until they were happy with it...
The cheesecake has won baking competitions in the Finger Lakes, Vermont, and at the New York Restaurant Show at the Javits Center in New York City. As a result, they bought a nearby building and turned it into a bakery... See the photo of Jerry and Angelo Menagias with their famous cheesecake... Operating Blue Ribbon since 1977.
The family expanded their pastries to Greek baklava, bonbons, coffee, cookies, and rugelach, and added new versions of their award-winning cheesecake. The Blue Rose Cheesecake & Bake Shop also specializes in wonderful wedding and specialty cakes for any special occasion—look through the pictorial cake book! Angelo’s sons, Georgio and Philip manage
the bakery, diner, and bakery deliveries, while Angelo’s wife, Alexandra , and Jerry’s wife, Angela assist their husbands at the restaurant.
“Now we are a landmark and an American family restaurant success story,” Angelo told me.
Blue Ribbon Family Restaurant serves breakfast, lunch, and dinner 7 days a week. The family takes pride in buying and using fresh ingredients, good service, and exceptional quality. They
pay special attention to detail— and offer tantalizing taste in their cuisine and fresh-baked sweets.
1801 State Street • Sch’dy, NY (518) 393-2600
Blue Rose Cheesecake & Bake Shop ADV 1815 State Street • (518) 393-2765
Schenectady • New York
blueribbonrestaurant.com
What started as an outdoor mobile wood-fired pizza oven company catering to the public in Cairo, New York is now more than that — it’s a family-owned pizzeria focused on high-quality pizza and specialty pizzas. Pizzeria Michelina and its partners Robert Meringolo, Michael Johnson, and Steven De Lorenzo are passionate about creating artisanal wood-fired pizzas from scratch — utilizing all-natural ingredients, fresh-grown herbs on the premises, and the best pizza ingredients available in the market!
“Robert makes authentic wood-fired pizzas in his own Valoriani oven”, said Rick Bedrosian, a friend of Meringolo, and our freelance writer... Pizzeria Michelina was invited by the City of Albany to bring their mobile wood-fired oven and set it up in front of the capital.
This past summer, Pizzeria Michelina sold at least 60 wood-fired personal pizzas a day from their mobile unit... Area organizations started calling the pizzeria for catering and to participate in more events... Call them!
New York City’s sushi extraordinaire Adam Doi is the executive chef of the pizzeria and restaurant. Doi is a part-time resident in the area. Meringolo and Doi create Italian desserts from scratch available daily at the restaurant. And, Meringolo recently added his Tonno (white Italian tuna in extra-virgin olive oil) pizza to the menu... Pizzeria Michelina also sells entrées, salads, and slices of pizza. Go to 376 Delaware Ave, Albany, NY, or call Pizzeria Michelina at (518) 937-4976 ADV
The Arugula Salad, Garlic Bruschetta, Grilled Eggplant Parmigiana, Meatballs, Gnudi al Cavallo Nero and Cannoli did not disappoint. GioBatta Alimentary, in Tivoli, NY.
By Staff Writer Rick Bedrosian
Earlier this summer I visited for the first time, Eddie F’s in Clifton Park, NY. Eddie F’s is in the building that was formerly operating as, the Harbor House. I felt that lately, the Harbor House had lost some of its luster so the fact that they closed up shop came as no surprise. Eddie F’s has more menu options, and eat in waitress service and it’s more expensive than the Harbor House but it’s superior in quality.
My Whole Belly Clam Basket with Onion Rings and Cole Slaw was outstanding. There’s another Eddie F’s in Saratoga Springs and they also own racehorses. Images of their winning thoroughbreds festoon the walls in both restaurants.
HISPANIC HERITAGE MONTH:
La Mexicana Restaurant & Grocery is about as authentic as it gets, north of the border.
With so many film festivals needing copies of my TV Pilot, “I Could Eat”, in so many digital and physical formats, I find myself traveling to and from Albany Edit and Transfer (now located in Valatie) quite frequently. Mark at Albany Edit and Transfer does a bang-up job and while I’m there, if I have time I try to hit other nearby places of interest. Recently it was Golden Harvest Smokehouse and Olana State Historical Site (20 miles apart), the beautiful home of landscape painter, Frederick Church (1826-1900).
La Mexicana’s kitchen prepares many of the most popular dishes from the Jalisco and Oaxaca regions of Mexico and their grocery store’s shelves and refrigerators are fully stocked with everything you need to prepare tasty Mexican meals at home. Their bar carries all of your favorite beers and tequilas too. I love this place!
I’d heard about a dining scene in Tivoli, NY (a very small town located in Dutchess County near the Hudson River) so when a friend raved about GioBatta Alimentary on a recent Facebook post, it was a clarion call of sorts.
The Arugula Salad, Garlic Bruschetta, Grilled Eggplant Parmigiana, Meatballs, Gnudi al Cavallo Nero, and Cannoli did not disappoint. It’s a 55-minute drive from the Capital District and well worth the trip.
The beauty of Olana and the views from the estate are unrivaled in the Hudson Valley. Between their baked goods, fresh produce and cheese, spirits from their distillery, and BBQ meats from their giant smoker, there’s something for just about everyone at Golden Harvest This was a fun day.
On Friday, June 14th, Pilot Episode 2 of, “I Could Eat”, a new TV Series showcasing the cuisine and music that unites the diverse cultures of our world, made its world premier at the Cinema Village (22 E 12th St) in Manhattan’s Greenwich Village, as part of the prestigious, Manhattan Film Festival.
Episode 2 focuses on some of the interesting and off-the-beaten-path restaurants in New York’s Hudson Valley. Host, Rick Bedrosian (“George” in a Beatlemania stage show for 7 years, leader of Celtic Music power-
house, Hair Of The Dog, since 1993 and an international tour guide) spans the globe seeking out the finest food and the most interesting music makers. “I Could Eat” Pilot Episode 1 has already won more than two dozen worldwide film festival awards with many still pending as Episode 2 is being released.
Here’s a link to the trailer: https://vimeo. com/899653326/61b21e7f2e?share=copy
For the past 25 years, New York Folklore has quietly served the folk arts field from their Jay Street office. The Gallery and Shop hosts exhibits, receptions, and lectures regularly...
The Gallery is open Tuesday through Saturday, 10AM to 3:30 p.m., and Sundays 10 a.m. to 2 p.m.
www.nyfolklore.org
FARM AID & GRANDPA
The Farm Aid festival began in 1985 and returned to New York State for the first time in more than a decade.
The sold-out event showcases family farmers and advocates to fight commercial corporations. My paternal grandpa, Thomas Long, was one of four minority farmers on the 1925 Putnam Valley Census. He began farming with Jews and Italians circa 1912—joined the Council of National Defense during WWI and WWII. He purchased his first farm in 1933.
Bonnie Squires started off her column as an obituary for our friend Joe Ball, who, at the age of 93, passed away on April 6 in his Penn Valley home, surrounded by his devoted wife of 66 years, Sandra Cohan Ball, his son Robert Ball, M.D. (Keila Schmidt), his daughters Nanelle Meyers (the late Robert Meyers) and Yelane Rosenbaum.
Living in South Jersey, near Chinatown, and South Philadelphia, PA, for 15 years, I learned to make GOOD CONGEE... While at Shining Rainbow Chinese Restaurant dining and eating GOOD CONGEE, and kibitzing, we met Alvessa and Joel, aged 95 years, who drove up from Woodstock, NY to eat CONGEE, etc. We spoke at length when they overheard me mention the 1919-established Thule Society Joel was so intrigued that he got up from his table and walked over to our table to kibitz (talk)...
Speaking of kibitzing, I had tried to get ahold of my mentor, Philadelphia newspaperman Joe Ball of ACT News---who gave me office space and free parking in the garage at the building he owned at the corner of 2nd and Chestnut streets, in Old City Philadelphia---known as the CITY PAPER BUILDING... I lived and worked in the Greater Philadelphia area for 15 years publishing various food and lifestyle magazines. I also produced gourmet food, wine, and travel talk radio shows on 92.1 FM and 1360AM.
“No money ever changed hands between us. But he had an endless supply of coupons for restaurants which he freely gave out.”
— Bonnie Squires, Columnist
I did not know that Joe Ball had already passed in April 2023, on my last trip to Philadelphia, in May 2023... On May 31, 2023, I published a gourmet food, lifestyle, and travel YouTube video titled CHINATOWN & CRAZY CONGEE : https://youtu.be/OcxLdVdo47M
My friend/late mentor Joe Ball, Founder and President of American Advertising Services/ACT Inc., and executive producer of multiple radio shows, was surprised by his staff to mark his 90th birthday in 2019. I was trying to reach him lately at his ACT office, in Philadelphia... Joe loved calling me to meet him for breakfast at 6:00 a.m., in Center City. We would meet at a diner or Kosher-style deli... Joe Ball, my late mentors, Daily Gazette/
“ I had been trying to get ahold of my mentor, Philadelphia newspaperman Joe Ball of ACT.. .”
WRGB CBS6 28-year veteran news reporter, Dan DiNicola, and Sam Rosenberg, Esquire, ALL loved dining out at Kosher-style delicatessens and multicultural family-owned restaurants! https://www.mainlinemedianews.com/2023/05/02/villageview-losing-a-friend/
#goodcongee #riceforlife
#OurDailyBread #taste518 #tasteofschenectadyandbeyond
Rory Alexa volunteers at Schenectady Light Opera Company (SLOC) when not working at the local print shop Vincy’s Printing. Rory is a professional graphic designer Monday through Friday and a costume designer, set painter, and performer several times throughout the year. On the side, Rory Alexa paints and designs tattoos. — David Long, KOFC
RBy Food & Travel Expert David Long, CDM, KOFC
ecently, I joined my friend Robert Meringolo and Irish rock bandturned-New York City and Hollywood award-winning food media film winner Rick Bedrosian of “I Could Eat with Rick Bedrosian ” at Romo’s Pizzeria and Restaurant in Glenmont, NY... We tasted Romo’s Pizza’s Grandma Pie and his award-winning New Haven-style Pizza that helped him clinch first place in Naples, Italy at the World Pizza Championship last year.
I’ve tasted pizza in Rome, Italy, Palermo, Sicily, North Jersey, South Jersey, South Philly, PA,
and of course, all over New York State... I started making pizza professionally at an Italian ristorante in 1987... We also produced the Annual Pasta & Pizzeria Event™ for the last three years and published 518 PIZZERIAS™ magazine... I’d like to think after 37 years, I know great pizza when I taste it.
Romo’s Pizza, established in 2009 by Anthony Berghela with the help of his family, has an exceptional variety of pizza. It was Berghela’s lifelong dream to open a pizza shop of his own after working at Freihofer’s Bakery, in Albany, NY.
The logo and name of this raved-about pizzeria and restaurant are taken from Berghela’s English bulldog who passed away a few years ago… The pizzeria uses only the finest quality foods. The dough is made fresh daily as well as the sauce using imported San Marzano tomatoes and 100% Grandê mozzarella cheese—ensuring nothing but the best pizza ingredients for their customers. And, Romo’s offers some of the best Buffalo wings, hearty hot and cold subs served on fresh-baked bread, fresh salads, Italian entrées like Chicken Parmigiana, Lasagna, desserts, and more!
Romo’s Pizzeria is opening its second location at the old Smith’s Tavern in Voorheesville, NY... Work began more than a year ago to convert the former tavern into a second location for Romo’s Pizzeria & Restaurant.
The world’s largest Pizza Show— the annual International Pizza Expo remains unchallenged as the pizza industry’s largest event in Las Vegas, Nevada each year for three (3) days dedicated to all things pizza. Anthony Gemignani is a legend in pizza-making. Anthony Berghela honed his pizza skills at the Pizza Expo in Las Vegas when Anthony (Tony) Gemignani invited him to work with him at pizza shows.
Berghela first learned how to make pizza from his uncles Brian, Eddie, and Jason Vogel, who worked at Lou-Bea’s Pizza in the 1980s and early 1990s... Lou-Bea’s Pizza was called Albany’s longest-continuously operating pizzeria—operating since 1969. It closed in 2015…
Romo’s Pizzeria & Restaurant was invited to return this June 2024, by Orlando Foods, to be one of four judges of this prestigious international competition of the world’s best pizza makers.
Romo’s Pizzeria is opening its second location at the old Smith’s Tavern in Voorheesville, NY... Work began more than a year ago to convert the former tavern into a second location for Romo’s Pizzeria & Restaurant. As with his original location of Romo’s Pizzeria, in Glenmont, NY, the Voorheesville Romo’s Pizzeria is expected to focus on sensational styles and tastes of pizza, salads, Italian-style sensational sandwiches, bodacious Buffalo wings, and a plethora of pasta dinners.
“An expereinced pizzaiola, Berghela took first place in the Traditional American Division at the World Pizza Championship in Naples, Italy, in 2023.”
In July 2015, Romo’s Pizzeria in Glenmont, moved into the old Glenmont Beverage Center space next door to become a full-service restaurant. Located on Feura Bush Road across from the Glenmont Market 32 by Price Chopper, they added beer and wine, large TVs, and a private party room... As a result of his continued education, training, and travels to learn the many different styles of pizza-making, Anthony Berghela won first, second, and third-place awards at national and international pizza competitions… He was first overall in the Northeast category.
An experienced pizzaiola, Berghela took first place in the Traditional American Division at the World Pizza Championship in Naples, Italy, in 2023... Anthony Berghela of
Berghela finalized the purchase in June of 2022... Smith’s Tavern, once popularly known as Smitty’s, comprised a 2,400-square-foot building... The new and second location of Romo’s Pizzeria & Restaurant will be an expanded and brand new 4,200 square foot Italian eatery complete with two floors, an upstairs patio, an outdoor patio, and two separate beer, cocktail, and wine bars... Live entertainment is planned. For now, make sure to taste and shop at Romo’s Pizzeria & Restaurant in Glenmont, NY, for the best quality and voluptuous variety of pizzas, salads, subs, beer, wine & spirits, Buffalo wings, Italian entrées, desserts, friendly staff and service, catering menu, private party room for rent, take out, and more! ADV
True Margherita Pizza has a puffy edge and a 12-inch diameter.
By Food & Travel Expert David Long, KOFC
We recommend Vito
Iacopelli’s Pre-Fermented Poolish for better tasting pizza: Add 400 ml of cold water to a container, add and dissolve 5 grams of dry yeast, and 5 grams of honey (3/4 tsp) — let stand for 3 minutes. Next, slowly mix in 400 grams of 00 flour. Allow the Poolish to sit at room temperature for 1 hour, and then refrigerate from 16 to 24
“Cornicióne” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the pizza that’s soft inside!”
hours. To make the dough add the Poolish to 700 ml of water, and add half of 1,250 grams flour, and 40 grams of fine sea salt and mix. Add the rest of the flour and mix. Turn the dough out onto a clean cutting board, and gently knead the dough, turning and folding — let the dough rest 15 minutes. Oil your hands with EVOO and use Vito’s method
Pre-fermented dough gives pizza a richer taste. The three most popular types of Caputo 00 Flour: Caputo Classic, Caputo Pizzeria, and Caputo Chef’s Flour, all have a protein content of around 12%.
When you’re kneading the dough, gluten proteins start to form gluten strands. These gluten strains grow longer and stronger the longer you knead
the dough. When you’re kneading small pockets will also form in the dough, which will be filled with gas during rising. More gluten development also makes the pizza crust crispier during baking... “Cornicióne” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the pizza that’s soft inside!” WATCH: https://youtu.be/G-jPoROGHGE
By Lauren Jaurez
You, too, can be the unsung hero of the neighborhood, the backyard or tailgate party sip supplier, or the one who just makes excellent brews and hard cider. Grab that apron and learn how to make craft beer at home today.
What Defines Craft Beers and Hard Ciders?
Unlike domestic beer, craft beers are non-mechanically made by a small group of brewmasters. Similarly, hard cider is an alcoholic beverage made by fermenting fresh apple juice.
Make Sure You’re of Legal Drinking Age
You may have heard of the story of an Ann Arbor father accidentally handing his son a hard lemonade at a Detroit Tigers baseball game. The 7-year-old was okay after being checked by medical staff, but it’s best to stick to the juice boxes and keep the boozy fruit drinks away from kids.
Rising Popularity: These drinks are gluten-free, making them the best alternative for beer-loving yet gluten-sensitive folk.
Brewing Equipment For Craft Beer and Hard Cider
Brewing Kettle: When home brewing, these kettles heat the water, dissolve malt extracts, and create the beer base.
Fermentation Vessel: These vessels ferment the “wort” or the prepared apple, sugar, and yeast in a hard cider recipe.
Airlock and Hydrometer: An airlock prevents contamination, allowing CO2 to escape while keeping oxygen and bacteria out... A hydrometer measures how much sugar has been converted into alcohol. This is a must-have tool for determining when the fermentation is finished.
Bottling Supplies: You’ll need sanitized glass bottles capable of holding carbonated drinks, caps, a siphon, and a capper.
The Right Craft Beer and Cider Ingredients
Malt: Sprouted and dried barley or malt is needed as the sugar source in a craft beer recipe.
Hops: These are green coneshaped flowers that help give the beer its umami. It balances flavor and aroma.
Yeast kickstarts the process by creating the CO2 in the fermentation tank. Choose filtered water not to take away any of the flavors you’ve worked hard to create.
Fresh Apples or Quality Juice
When crafting hard ciders, you can prepare apples yourself or skip the work and buy high-quality, no-preservative-added apple juice.
Sugars, Spices, and Flavorings
Add sugars and spices to create different flavors and aromas. Here’s a Step-by-Step Guide to Brewing Craft Beer and Hard Cider... Mashing or Apple Preparation Beer: Heat the filtered water in your brew kettle to 150-160 degrees. Add the malt and mash it. Allow it to sit for an hour before draining the liquid (wort).
Boiling Beer: Layer complex flavors by boiling the wort and adding hops at the beginning, middle, and end of a 60-90-minute boiling session. Fermenting and Hydrometer
Testing Beer: Chill the wort to 70°F, add yeast, attach the airlock, and store in a dark and cool place for 1-2 weeks. Use a hydrometer to check progress.
“...it’s best to stick to the juice boxes and keep the boozy fruit drinks away from kids.”
Cider: Wash, peel, core, and dice your apples and allow them to cook, creating a sauce. Then, drain the liquid, remove the bulk, and add it to the fermentation container. Pour the apple juice, spices, sugars, and yeast into the vessel. Place in a cool, dark place for a week or two, monitoring with a hydrometer.
Bottling: Clean and sanitize all bottling equipment. Add priming sugar to ensure
carbonation, and let sit for 7-14 days to develop. Chill, then enjoy!
I hope you’re “hoppy” about learning the tips and tricks for crafting your home brewing oasis. Just remember us once you hit it big time with your new creation!
Cheers!
We usually buy whole pork belly (boneless and sometimes bone-in) at Restaurant Depot... Yet, sometimes we only need a few slabs of boneless pork belly to make Chichàrron at home, so, we go to the Asian Supermarket in Colonie (Albany), NY...
Buy your ribs at Gabriel’s Supermarket, or Sahr’s Cash & Carry on Curry Road, in Rotterdam — and your fresh pork belly at the Asian Supermarket on Central Avenue, in Colonie, NY.
Here is a dual recipe from Taste of Schenectady ® BEYOND™ magazine, and Taste and Shop™ magazine that will satisfy your pork cravings.
WATCH the recipe video at https://youtu.be/GVciFllciPg
My family knows great modern and traditional Italian food when we taste it... My paternal grandpa, Thomas Long, started farming and cooking with Jews and Italians circa 1912...
There’s a difference between the cuisine of northern and southern Italy that I learned on my last trip to Rome, and then Sicily, Italy. Food & Travel Editor
David J. Long, Jr., CDM, KOFC
Manicotti (MAN NI GOT) is a type of crepe-made pasta in Italian-American cuisine. They are large and lovely pasta tubes intended to be stuffed with savory fillings, and then topped with tomato sauce and baked...
We were at Canali’s Italian & American Restaurant to video Chef Gabby making manicotti (MAN NI GOT) from a batter on the stovetop. #manigot #italianamericanslangwordoftheday WATCH THE VIDEO https://youtu.be/ W9JyuuMlwDM
Since opening their Italian Salumeria and grocery store in 1986, John and Vinnie Ragonese have renovated the shop twice… Owner John Ragonese’s motherin-law is Modesta Di Carlo from La Gioia Deli in Schenectady, New York, whose partner, Anna DiCoco, is John’s wife’s aunt.”
Ragonese Italian Imports is a decades-long Salumeria Italiana and specialty grocery shop, known for its sensational delicatessen, sandwiches, catering, Italian imports, and hard-to-find Italian specialties… Shop here to prepare the perfect feast and/ or family supper… They offer Guanciale, and dry-cured imported meats like prosciutto crudo, prosciutto di Parma, gabagoul, salami, soppressata, and other cold cuts.
Ragonese also makes Italian sausage fresh on the premises.
Brothers and owners, John and Vinnie Ragonese immigrated from Castiglione di Sicilia in the 1970s…
At Ragonese Italian Imports, you will find a large selection of D.O.P. imported San Marzano tomatoes, tono (imported white tuna in olive oil), grilled mackerel in oil, sardines, scungilli, and a variety of jarred caponata (Italian eggplant salad), bruschetta, pesto, artichokes, jarred antipasto, black sepia (cuttlefish) in sauce, squid ink, dried lupini beans, dried porcini mushrooms, an endless rack of extra virgin olive oils, aged balsamic vinegar, and Paolo’s brand of imported organic herbs and spices.
Shop for hard-to-find Italian imported cheeses like Aged Ricotta, Caciocavallo, Crotonese, D.O.P. Locatelli, Mascarpone, Parmigia Reggiano, Prima Donna, Primo Sale, Pecorino Salata, Bufala Mozzarella, and other gourmet specialty cheeses.
Don’t forget the Heat-and-Serve Baked Ziti, Eggplant Parm, Eggplant Rollette, Italian-style Fried Chicken Cutlets, Lasagna, Meatballs & Sausage in sauce, cold antipasto, chicken salad, crabmeat salad, grilled marinated eggplant, pepper shooters, roasted red peppers, and Sicilian olives, to name a few!
You will find many brands of arborio, rice, polenta, couscous, orzo, gnocchi, penne, other dried and frozen pastas, and Brooklyn-made Ragonese ravioli. Shop for Italian
“...delicatessen... catering, Italian imports, and hard-to-find Italian specialites.”
specialties for baking—as well as Bindi® brand desserts, homemade cannolis made on the premises, and, of course, Italian cookies, cakes, and other pastries.
Buy your panettone, pandoro, and other imported desserts during the holidays. Ragonese is a true Salumeria Italiana, Greek, and American gourmet food and specialty store… Shop here six days a week. ADV
Farmer’s India Market, in Colonie, NY, is a superstore with an emphasis on products from India, the Caribbean, East, North and West Africa, the Mediterranean, the Middle East, the Far East, Central America, North America, and South America.
Farmer’s India Market is a multi-ethnic specialty grocery retailer focused on providing
Farmer’s India Market, in the Kohl’s Plaza has plenty of convenient parking.
high-quality products, the lowest prices (compared to other ethnic markets), and hassle-free shopping — that utilizes the latest technology to ensure that its customers have a convenient checkout experience — hiring locally.
At Farmer’s India Market, there is a vast BUTCHER SHOP onsite featuring fresh-cut Zabiha Halal meats and poultry... You
can also find a large selection of dried-package fish, whole frozen fish, frozen duck, frozen rabbit, and frozen seafood… The name “Farmer’s India Market” means so much more given the store’s 200 brands and over 7,000 products... You’ll find frozen Bangamary fish, dal for making roti, canned tropical fruits, and Latin American food staples. And, they carry a wide
range of Bangladesh and Sri Lankan frozen foods, grains, groceries, sauces, spices, and sauces. Moreover, Farmer’s India Market has a bakery, dining area, and Take-Away prepared foods department with Chapati flatbread made in plain sight on the premises! The staff is super friendly and helpful... Farmer’s India Market is open Monday-Sunday 9 a.m. to 9 p.m. ADV
By Staff Writer Senay Eker
Halal Zabiha meats, commonly available at Halal butchers, include a variety of options such as goat, lamb, beef, and different types of poultry, like chicken and turkey. The Zabiha process, required by Islamic law, ensures the humane treatment of animals. The animal is swiftly and carefully slaughtered with a sharp blade while a prayer is recited, ensuring that the process is as quick and painless as possible. This method is designed to minimize pain and stress to the animal.
The meat is then drained of all blood, helping ensure cleanliness by reducing the risk of contaminants and bacteria.
Many people prefer Halal meat for its purity, natural handling, and adherence to strict standards. Unlike conventional butchering methods, Zabiha does not involve stunning or mechanical pro -
“Halal meats are central to numerous delicious dishes around the world.”
cesses, which can introduce chemicals or impurities into the meat. This makes Halal meat a healthier and more natural choice for many.
Halal meats are central to numerous delicious dishes around the world. In Middle Eastern cuisine, Shawarma and Kofta are popular choices, offering rich, spiced flavors. In Pakistani Punjabi cooking, Nihari and Karahi Gosht are highly favored, while in Indian cuisine, iconic dishes such as Biryani and Rogan Josh are known for their fragrant spices and savory appeal. These dishes showcase the ethical and flavorful benefits of Halal meats across cultures.
The Ultimate Guide to Belly Clams, Caprese Salad, and a Po’Boy Hoagie
Whole belly shucked soft shell clams are full of the natural flavor of the sea...They are sweet, briny, and almost creamy in the middle... Try our Po’Boy, fresh-shucked Maine clams, and Caprese Salad and hoagie recipe... Po’Boy sandwiches made with whole belly clams have a rich, savory interior combined with a crunchy fried exterior crust that makes them irresistible. In contrast, clam strips are cut pieces of hard-shelled sea clams—we like both hard and soft clams.
Recently, I was pleasantly surprised to find whole belly clams for sale at Market 32 by Price Chopper in the Town of Rotterdam, New York...
The Golub family have been good to the Capital District and took over the ShopRite stores in the region, in 2023... Recently ShopRite’s closed stores were renovated and changed to Market32 by Price Chopper stores—hiring many of the former ShopRite employees to resume work and save their jobs— that’s passion for people and progress in Upstate New York.
“ In order to continue buying whole belly clams at Market32, consumers MUST be willing to pay the SPECIALTY price...”
In order to continue buying whole belly clams at Market32, consumers MUST be willing to pay the SPECIALTY price of these gourmet soft-shell clams. WATCH our video at https://youtu.be/nkxvSMr9HQc WATCH our YouTube video THE MUFFULETTA AND OYSTER PO’BOY SANDWICH at https://youtu.be/IL_x92_W4Q0
In recent years, the raw food movement has gained momentum, promising vibrant health and wellness by embracing the natural state of our foods. However, with its rise, a fair share of myths and misconceptions have also emerged. As someone who has spent decades in the field of diet and nutrition, I’ve seen how misinformation can overshadow the true benefits of a raw diet. Let’s dive into the science and separate fact from fiction.
One of the most common myths is that cooking destroys essential nutrients, leading some to believe that a raw diet is inherently superior. While it’s true that certain nutrients, such as vitamin C, are sensitive to heat, cooking can also enhance the bioavailability of others, like lycopene in tomatoes. Thus, a balanced approach that includes both raw and cooked vegetables may be optimal.
Raw fruits and vegetables are powerhouses of essential nutrients, including vitamins, minerals, and enzymes that support overall health. They are naturally rich in fiber, which aids digestion and promotes satiety.
Consuming a variety of colorful produce ensures a broad spectrum of antioxidants, such as beta-carotene and flavonoids, which help combat oxidative stress. However, it’s important to remember that certain nutrients, like B12, are not readily available in plant-based raw diets and may require supplementation.
Incorporating regular exercise and movement is essential for
By Sogbanmu Mary
enhancing the benefits of a raw food diet. Physical activity boosts circulation, aids digestion, and supports detoxification, which is particularly beneficial when consuming raw, fiber-rich foods.
A combination of aerobic exercises, strength training, and flexibility routines can help maintain muscle mass and overall vitality while following a raw diet.
One challenge of a raw food diet is managing social situations and dining out. It’s essential to plan and communicate your dietary preferences with hosts or restaurant staff ahead of time. Many establishments are now more accommodating, offering raw or plantbased options. Bringing a dish to share or choosing raw-friendly restaurants can
also ease the experience, allowing you to enjoy meals with others without compromising your dietary goals.
In conclusion, a raw food diet offers potential health benefits but requires thoughtful planning and understanding. Integrating it thoughtfully into your lifestyle allows you to reap its rewards while maintaining your overall wellbeing.
By Natalie Root
a fast learner. Natalie holds two bachelor’s degrees.
As crisp autumn weather arrives in New York State, it’s the perfect time to celebrate the season’s harvest as well as the creativity of the culinary experts who transform ingredients into gourmet masterpieces. Here are the top NY State gourmet events to mark on your calendar:
Our 518PIZZERIAS ™ mini events and Annual Pasta & Pizza Event™ — held during National Pasta & Pizza Month, in October — honor ALL Active Duty who serve, and Veterans who served this great country! Visit 518PIZZERIAS.COM
Cider Week
(October 5 – 13)
There is no better way to get into the fall spirit than by sipping craft cider at Cider
Week. The various events, such as food pairings, cider tasting, and orchard tours, take place across 40 locations from Buffalo to Brooklyn. Tickets start at $45. ciderweeknewyork.com
New York City Food and Wine Festival (October 17 – 20)
If you like to go big, the ultimate New York gourmet event, the NYCWFF, features over 80 events around Manhattan. The festival is a rare opportunity to attend masterclasses, wine tastings, and cocktail parties led by your favorite Food Network celebrities, Michelin star chefs, and other culinary specialists. nycwff.org
Rosendale International Pickle Festival (October 20)
Pickled ingredients are an excellent way to brighten a dish, so it’s no wonder this ancient technique is used all over the world. Held in the Ulster County Fairgrounds, the festival celebrates the art of pickling, so stop by from 10 a.m. to 5 p.m. to learn more about pickling at home and to taste and purchase pickled products from gourmet vendors. Admission is only $5 per person, and kids enter for free. rosendalepicklefestival.org
NYC Chocolate Show (November 8 – 10)
Got a sweet tooth? The Salon Du Chocolat’s Chocolate Show at the Javits Convention Center is a paradise for lovers of all things chocolate. Sample artisanal sweets like truffles, pastries, and hot cocoa at the world’s largest chocolate exhibition. The show runs from 11 AM to 7 PM on the 8th, and from 10 AM to 5 PM on the 9th and 10th. Tickets start at $24.60. salonduchocolatnyc.com
Voorheesville, NY — 3rd
Annual Ruck March —Veteran Jesse S. Sommer served as a Captain in the Army’s 82nd Airborne Division... He was a judge advocate stationed at Fort Bragg. On Sunday, November 10, 2024, Sommer and his team at New Scotland Spirits will host
Country music fans are in for a very special Thanksgiving Eve on Wednesday, November 27 at Rivers Casino & Resort , in Schenectady, NY.
their 3rd Annual Ruck March, in Voorheesville, NY... Event participants will hike with 35 lb backpacks along the Albany County Helderberg-Hudson Rail Trail from Albany to Slingerlands... The event benefits the Food Pantries of the Capital District, and the Hidden Battles Foundation, a nonprofit organization that strives to help preserve the healthy minds of active and retired Military/Veterans, Fire Fighters, Law Enforcement, EMS, 911 Dispatch, and Nurses.
Find out more at this LINK
New Year’s Eve at Rockefeller Center (December 31)
Rockefeller Center’s New Year’s Eve party is iconic, but there is more to the celebration than dancing and the ball drop countdown. Attendees are also treated to a gourmet gala dinner buffet, which includes a dessert bar 8:00 p.m. and ends at 1:00 a.m. newyears.com/e/rockefellercenter-new-years-eve-gala-dinner
Veterans, when you’re struggling, soon becomes later becomes someday becomes ...when?
Don’t wait. Reach out .
Whatever you’re going through, you don’t have to do it alone.
Find resources at VA.GOV / REACH
Anker’s Fish House
420 Altamont Ave • Schenectady, NY (518) 382-8842
Fin Your Fishmonger
2050 Western Ave • Guilderland, NY (518) 452-4565
Hooked Market & Kitchen
1177 Troy Schenectady Rd • Latham, NY (518) 389-6217
Market 32 by Price Chopper Albany Co. • Lenox—Pittsfield, MA • Schenectady Co.
Alladin Halal Market
309 Central Ave • Albany, NY (518) 443-1001
One Stop West Indian Grocery & Fish Market
772 State Street • Schenectady, NY (518) 280-9934
Farmer’s India Market
1814 Central Ave, Albany, NY (518) 869-2200
Timothy’s World-Ramesh West Indian Mkt 1028 State St. • Schenectady, NY (518) 346-8802
Avon Market •1631 VanVranken Ave Schenectady, NY (518) 374-3197
Buckley Farm • 946 Saratoga Road • Rt. 50 Ballston Lake (518) 280-3562
Cardona’s Market
9 Cobbee Rd • Latham, NY (518) 785-7480 340 Delaware Ave • Albany, NY (518) 434-4838
Fred The Butcher • 1473 U.S. 9 • Clifton Park (518) 371-5333
Gabriel’s Supermarkets
255 Mohawk Ave Scotia, NY (518) 370-0140
1924 Curry Rd • Rotterdam, NY (518) 355-2230
Guido’s Fresh Marketplace
1020 South St Pittsfield, MA 01201 • (413) 442-9912
Niskayuna Food Co-Op • 2227 Nott St Schenectady, NY (518) 374-1362
Predel’s Ranch 59 Garnsey Rd • Rexford, NY (518) 399-0265
PRIMAL: Your Local Butcher Stuyvesant Plaza • 1475 Western Ave Albany, NY (518) 512-4455
Rolf’s Pork Store
70 Lexington Ave • Albany, NY (518) 463-0185
Sahr’s Retail & Wholesale • 2068 Curry Rd Schenectady, NY • (518) 344-6027
Sal’s Quality Market
2713 Guilderland Ave • Sch’dy, NY (518) 346-0408
FARM STANDS AND COUNTRY STORES
Brown’s Family Farm Stand 1174 Fort Hunter Rd Schenectady, NY 12303 (518) 836-4806 • Firewood in Season
Buhrmaster Farms
189 Saratoga Rd • Scotia, NY 12302 (518) 399-5931
Carman Farms
3120 Carman Rd • Rotterdam, NY (518) 378-2778
For The Love of Bacon • Mariaville Farm 834 Duanesburg Road • Schenectady (518) 280-4760
Gabriel’s Supermarkets
255 Mohawk Ave Scotia, NY (518) 370-0140
Henry’s Vermont Market 831 Main St • Bennington, VT 05201 (802) 442-6856
Lakeside Farms
336 Schauber Rd • Ballston Lake, NY (518) 399-8359
Public Market
8 Main St • West Stockbridge, MA 01266 (413) 232-8595
CANDY • CHOCOLATE • NUTS • MORE
Bittersweet Candy
173 Jay Street • Schenectady, NY 12305 (518) 280-6161
Krause’s Homemade Candy 1609 Central Ave • Albany, NY 12205 (518) 869-3950
Uncle Sam’s All-American Chocolate Factory 2571 Albany Street • Schenectady, NY (518) 372-2243
What’s Poppin • Kohl’s Plaza 1814 Central Ave • Albany, NY 12205 (518) 704-3936
SPICES • OILS • VINEGARS
Afghan Halal Meat & Bakery (Afghan Saffron) 1225 State Street • Schenectady, NY (518) 982-0499
Alladin Halal Market
309 Central Ave • Albany, NY (518) 443-1001
One Stop West Indian Grocery & Fish Market
772 State Street • Schenectady, NY (518) 280-9934
Farmer’s India Market 1814 Central Ave, Albany, NY (518) 869-2200
Timothy’s World-Ramesh West Indian Mkt 1028 State St. Schenectady, NY (518) 346-8802
Oliva! Gourmet Olive Oils & Vinegars Stuyvesant Plaza 1475 Western Ave Albany, NY 12203 • (518) 482-3866
CULINARY SUPPLY
Best Fire Hearth & Patio 1760 Central Ave • Albany, NY 12205 (518) 869-9600
J.K. Adams Company and Kitchen Store 1430 Route 30 • Dorset, VT 05251 (866) 362-4422
Open Door Bookstore • 128 Jay St • Sch’dy, NY (518) 346-2719
Pottery Barn • 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 453-0050
Spoon & Whisk • 1675 U.S. 9 Clifton Park, NY (518) 371-4450
The Schenectady Trading Company 10 Center St Schenectady, NY • (518) 307-1332
Bagels and Bakes
1927 Curry Rd • Rotterdam, NY (518) 355-6801
Blue Rose Cheesecake & Bake Shop
1815 State St • Schenectady, NY (518) 393-2765
Bountiful Bread • Stuyvesant Plaza 1475 Western Ave • Albany, NY (518) 438-3540
Brazzucas Marketplace 75 North Street • Pittsfield, MA (413) 464-0049
Capri Imports Italian Deli
2617 Broadway • Schenectady, NY (518) 346-6511
Dottie’s Coffee Lounge
444 North Street Pittsfield, MA (413) 443-1792
La Gioia Deli
2003 Van Vranken Ave • Schenectady (518) 280-2235
Maurice’s South Pearl Street Delicatessen
50 S, Pearl Street • Albany, NY (518) 434-7364
No. Six Depot Roastery & Cafe 6 Depot St, West Stockbridge, MA
Pede Brother’s Pasta 582 Duanesburg Rd Schenectady, NY (518) 356-3042
Perreca’s Bakery & More Perreca’s 33 W. Jay St • Sch’dy (518) 372-1875
Ragonese Italian Imports 409 New Scotland Ave • Albany, NY (518) 482-2358
The Cheese Traveler 540 Delaware Avenue Albany, NY (518) 443-0440
Uncommon Grounds
Coffee & Bagels
1235 Western Ave • Albany, NY (518) 453-5649
Villa Italia Bakery
226 Broadway • Schenectady, NY Schenectady (518) 355-1144
Franky’s Liqour Store, Latin Market & More 1220 North St• Pittsfield, MA (413) 344-4197
La Mexicana Grocery 1759 State Street Schenectady, NY • (518) 346-1700
ADCo Bar & Bottle Shop 75 Livingston Ave • Albany, NY
Bull & Bee Meadery 140 Hamilton St • Albany, NY
Café Madison 1108 Madison Ave • Albany, NY
Daily Grind 204 Lark St • Albany, NY
Fidens Brewing Company 897 Broadway • Albany, NY
Fort Orange Brewing 450 N Pearl St • Albany, NY
Graney’s Pub 275 New Scotland Ave Albany, NY
Lark Street Tavern 453 Madison Ave Albany, NY
Local 217 Taproom 12 1/2 Delaware Ave • Albany, NY
Loch & Quay 414 Broadway • Albany, NY
McGeary’s Irish Pub 4 Clinton Square • Albany, NY
Mixed Breed Brewing 457 NY-146 Guilderland Center, NY
Murray’s Fools Distilling Company 7152 Amsterdam Rd, Glenville, NY
New Scotland Spirits 209 Lark St • Albany, NY
Nine Pin Cider 929 Broadway • Albany, NY
Ship’s Pub • 360 Northern Blvd Albany, NY
The Excelsior Pub 54 Philip St • Albany, NY
The Fountain • 283 New Scotland Ave Albany, NY
The Olde English Pub 683 Broadway Albany, NY
The Pump Station 19 Quackenbush Sq • Albany, NY
The Schenectady Distilling Co. /36 Locks Tasting Room 3304 Amsterdam Rd, Schenectady, NY
Yankee Distillers • 5 Fairchild Square Clifton Park, NY
Annand Wine & Liquor 1437 Broadway • Schenectady, NY (518) 374-8329
Boscia’s Liquor Discount 2710 Broadway • Bellevue Schenectady, NY (518) 346-5706
Black Mountain Wine & Liquor 680 Mariaville Rd • Schenectady, NY (518) 356-2828
Capital Wine
348 State & Lark Streets Albany, NY (518) 689-0160
Carman Wine & Liquor 3643 Carman Rd Rotterdam, NY (518) 356-5988
Colonie Star Beverage 1823 Central Ave • Albany, NY (518) 869-5579
Englebardt’s Wine & Liquor 511 Union St • Schenectady, NY (518) 372-4788
Goosehill Wine & Liquor 1529 Van Vranken Avenue Schenectady, NY (518) 357-3545
Madison Wine & Spirits 795 Madison Ave • Albany, NY (518) 455-9463
Scotia Wine & Liquors 25 Mohawk Ave • Scotia, NY (518) 630-5107
Sheila’s Wine & Liquors 322 Delaware Avenue Albany, NY (518) 434-4258
Top Shelf Wine & Spirits 1475 Western Ave • Albany, NY Stuyvesant Plaza • (518) 275-0644
United Wine Liquor 1650 Eastern Pkwy Schenectady, NY (518) 346-8085
Uptown Beverage 1866 Altamont Ave (518) 355-2305
Ferreira-Carpenter Estates Try our variety of family-made wines For wholesale inquiries call: (518) 598-4854
Bellevue Builders Supply 500 Duanesburg Rd, Schenectady, NY (518) 355-7190
Best Tile Schenectady 2241 Central Ave • Schenectady, NY (518) 344-7000
Homecrest Kitchens, Inc 110 Freemans Bridge Rd • Scotia, NY (518) 370-3110
Towne Decorators 2891 Guilderland Ave Schenectady, NY (518) 355-2142
DEALERS
Earl B. Feiden Appliance 1771 U.S. 9 • Clifton Park, NY
785 Route 9 • Latham, NY (518) 383-2215 • (518) 785-8555
Green’s Appliance 1207 Central Ave • Albany, NY (518) 458-7994
Marcella’s Appliance Center 560 Broadway Schenectady, NY (518) 381-1957
Marcella’s Appliance Shoppers World 15 Park Ave • Clifton Park, NY (518) 952-7700
Marcella’s Appliance Distribution Center 57 W. Campbell Ave Rotterdam, NY 12306
PLACE AN ORDER FOR PRIVATE LABEL COFFEE, EVOO, SAUCES & MORE! CALL: (518) 831-0534
