Taste of Schenectady® Vol. 3 • No. 6

The food, real news and lifestyle connection© 

1 tasteofschenectady.com • Vol. 3 • No. 6 

CORNED BEEF... 

is for anytime of year. 

AREPAS CON QUESO 

Move Over Mexican Tortillas! 

FREE 

Vol. 3 • No. 6 

48 pages ON-LINE 

THE LION’S DEN 

Get Away to The Berkshires 

CRUSTLESS QUICHE? 

No! It’s not an Atkin’s recipe 

Blue Crab Eating 

Handy Soft-shells All-Year-Long! 

tasteofschenectady.com 

COOKING +SHOPPING + SAVING +KIDS + health + family + HOME+ HUMAN RIGHTS+ WORLD


I’LL STIR THE POT! 

Famines in India resulted 

in more than 60 million 

deaths over the course of 

the 18th, 19th, and early 

20th centuries” (known 

as the India Holocaust— 

caused by the British East 

India Company aka EIC). 

A note from the publisher 

Mr. David J. Long Jr. 

Mulligatawny marries both British and Indian ingredients to form a soup 

that is a bit spicy, and a bit sweet—sorta like the U.K. leaving the EU. 

U.K. Prime Minister Theresa 

May has submitted notice 

to the president of the European 

Council, Donald Tusk, 

that her country will officially 

depart the European 

Union (EU) under Article 50 

of the Lisbon Treaty. What 

will the British and EU relationship 

look like after Britain 

leaves the European Union? 

Will mulligatawny and other 

British-invented Indian spices 

be available outside of Great 

Britain? Don’t worry! One finds 

David J. Long Jr., CDM, CFPP 

Food & Travel Editor & Publisher 

DJL DESIGN • P.O. Box 293 Sch’dy, NY 

12301 • (518) 831-0534 

www.tasteofschenectady.com 

Taste of Schenectady® is a registered trademark. 

The cover and all the contents, are fully protected by 

copyright and cannot be reproduced in any manner 

without prior written permission. ©2014-2017 

All Rights Reserved Taste of Schenectady® 

mulligatawny soup on an 

Indian restaurant menu the 

same way one always finds 

buffalo wings on a bar menu. 

Mulligatawny soup has a 

kind of shady past, just like 

the EU. After doing research, 

I realized that there is no cut 

and dry history of the soup 

or of the European Union. 

Mulligatawny is not strictly 

an East India dish. It’s actually 

based on an Indian dish that 

was changed into the soup to 

satiate (and placate) the fussy 

British soldiers during the British 

Raj (1858 to 1947 when 

Britain ruled parts of South 

Asia/India—and took all the 

spices and resources to the 

U.K.—causing more famine). 

Mulligatawny means “pepper 

water,” a stew the Brits loved 

that their Tamil (India and Sri 

Lanka) servants would serve. 

The British elite “demanded” 

a soup course. The British EIC 

eventually brought the invented 

soup dish back home, 

where it became a well-loved 

classic like the Brit-invented 

spice “Curry powder.” 

Famines in India resulted in 

more than 60 million deaths 

over the course of the 18th, 

19th, and early 20th centuries—perpetrated 

by the 

East India Company, which is 

now Dutch and UAE owned.


Contents and a few spotlights 

22 

IT’S THE SEASON FOR SOFT-SHELL! 

Each year, blue crabs are collected using baited crab pots and 

length, sex, and stage are recorded for each crab and annual 

catch rates are calculated. Get your gear and go crabbing! 

AREPA BOBBY, NO BURGER 

16 

30 

I laughed when I saw Bobby Flay making arepas on 

Season 4 of Throwdown with Bobby Flay. Check out 

how to make this easy South American recipe. 

MAKE IT ANYTIME OF YEAR! 

Legend says that Irish Americans in the 19th 

century were mostly poor, they could only afford 

corned beef; and cabbage was also cheap. 

08 

The Mission of Taste of Schenectady® is 

to inspire people to support family owned 

and independent restaurants and gourmet 

food and lifestyle businesses—as well as 

our local community, and BEYOND! 28


DELICATESSEN 

Imported cured Italian specialty 

meats, cheeses, fresh sausage, 

and a store full of Italian groceries 

ANTIPASTO 

A mixture of assorted green and 

black olives, capers, stuffed olives, 

giardiniera (pickled vegetables) 

and fresh mozzarella balls. 

A Real Deli: Capri Imports 

You say Tomato, and I say Tomahto, and let’s call the whole thing 

off—unless REAL Italians are making the Italian foods! 

2617 Broadway • Bellevue • Schenectady • (518) 346-6511 • www.capriItaliandeli.com 

Since 1968, Capri Imports Italian 

Deli & Catering has led the 

greater Capital District area in 

catering and offering old fashion 

home style Italian foods—and 

top quality imported products 

straight from Italy. With their catering 

packages and wide variety 

of cold and hot prepared Italian 

foods, they can help you plan the 

event of your dreams and offer 

you a memorable experience. 

Capri Imports Italian Deli & Catering 

specializes in take-out, 

custom catering menus and can 

arrange wait and entertainment 

as an added option. Whatever 

your event, Capri Imports Italian 

Deli and Catering can make it 

the most special—small (minimum 

20 persons) or large, casual—or 

they can cater an elegant 

event for your special occasion.


CAPRI IMPORTS IS A FAMILY 

TRADITION SINCE 1968 

Enjoy the flavor 

and aroma of a 

“REAL ITALIAN” 

delicatessen that 

offers only the 

best quality foods. 

Italian meatballs... 

chicken cutlets, 

pizza & more! 

Renzina ‘Gina’ and Pierino 

Sementilli were childhood 

sweethearts from Strangolagali, 

Italy. Gina and Pierino 

were happily married to for 60 

years. They opened Capri Imports 

Italian Deli and Catering 

on Broadway in 1968, and operated 

it with their children for 

many years. Today, Gina and 

Pierino’s son, Peter Sementilli, 

runs the Italian delicatessen 

and catering business. 

FEAST ON A LONG LEGACY OF 

HOME STYLE ITALIAN FOOD 

A longtime staple for Italian 

home style takeout catering, 

plus imported and domestic 

deli meats, cheeses & groceries, 

Capri Imports Italian Deli 

& Catering specialize in gourmet 

Italian food. Our delicatessen 

and catering and groceria 

is located in the Italian, 

upper Broadway Bellevue section 

of Schenectady, NY. Capri 

Imports Italian Deli & Catering 

will provide all your Italian 

food and catering needs. 

Capri Imports and Italian Deli 

have one of the largest selections 

of imported dried 

meats and Italian delicacies in 

Schenectady, New York…From 

their famous football sub, Italian 

hoagie on a whole loaf of 

bread, and homemade lasagna, 

to their mouth watering 

and popular chicken Parmigiana, 

they have something on 

the menu for everyone. 

Capri Imports Italian Deli & 

Catering provides catering 

for all occasions—with over 

40 years experience! You 

tell them what you want and 

they’ll make it happen for you 

and your guests. Twenty (20) 

person minimum; $50 deposit 

required and at least one 

week notice. 

THE CLASSIC CAPRI HOAGIE 

An Italian delicatessen delight—served on a whole loaf of Italian 

bread with capicola, ham, salame, provolone, lettuce, tomato, onion, 

oil and vinegars and sweet roasted red pepper. 

Whatever your desire and tastes 

for Italian food—Antipasto salad, 

Baked Ziti & Meatballs, Eggplant 

Parmigiana, Oven Roasted 

Italian Chicken, or Sausage & 

Peppers—Capri Imports Italian 

Deli & Catering has the menu 

you’re looking for. Call them today 

at: (518) 346-6511. ADV


Via Port Mall & Entertainment 

and SACC.TV—sharing your compassion for community by promoting the common good. 

Via Port created the Via Entertainment area that opened in 2016, featuring 10 

bowling lanes, the “Million Dollar Arcade, Social House, and a Comedy Club. 

Spring is an exciting time of 

year to get out and patronize 

any of these tasty and fascinating 

restaurants, gourmet shops 

and lifestyle businesses around 

Schenectady. From the Historic 

Stockade, Upper Union Street, 

Downtown Schenectady, and 

the new restaurants and attractions 

at Via Port Rotterdam, 

Schenectady offers a plethora 

of dining and entertainment 

venues. In May 2015, Via Port 

Rotterdam, formerly known as 

Rotterdam Square Mall, was 

purchased by Via Properties, 

parent company of Via Port. 

Via Port executives undertook 

major renovations in the food 

court, and other changes. Via 

Port recently opened the much anticipated 

Via Aquarium, a beautiful 

aquarium that contains sharks and 

other tropical fish (see AD page 41). 

SPRING INTO this issue of Taste 

of Schenectady® and explore the 

many places where you and your 

family can dine, shop, spend a 

leisure afternoon, and/or enjoy evening 

entertainment...Make sure you 

let our advertisers know that Taste 

of Schenectady® sent you!


“St. Patrick was not Irish, contrary 

to popular belief. He was 

also not initially religious, despite 

being born into a wealthy devout 

Christian family. He was born 

around 385 A.D., and while his 

exact birthplace is unknown, it 

is widely believed he was born in 

England. When he was 16 years 

old, he was captured by Irish pirates 

and taken to Ireland, where 

he spent six years as a slave. 

That means you’re FREE to eat 

corned beef & cabbage anytime! 

Homemade Corned Beef 

is for anytime of year! 

St. Patrick was not Irish, so there is no need to reserve 

making this wonderful dish only on March 17th. NOTE: You 

can buy ready-to-eat smoked corned beef at Chester’s 

Smokehouse on Watevielet Avenue in Albany, NY. 

Turns out the corned beef and 

cabbage, though long identified 

as a St. Patrick’s Day 

meal, is more of an American 

tradition than Irish. Legend 

says that Irish Americans 

in the 19th century were 

mostly poor, they could only 

afford corned beef; and 

cabbage was also cheap. 

Ingredients 

Canola Oil 

1 Corned Beef Brisket 

Ginger ale, or Guiness stout 

1/4 cup brown sugar 

1 quart of chicken stock 

1 head of cabbage 

7 small red potatoes 

3 carrots • 2 stalks celery 

4 onions 

1 bulb garlic, peeled 

7 sprigs fresh thyme 

3 bay leaves 

salt and pepper, to taste 

Directions 

Sear brisket on all sides. 

While searing, pour about 

1/3rd of the Ginger ale 

or beer directly on to the 

meat. After all sides are 

seared, add the rest of the 

Ginger ale, or beer to the 

pot, along with 1/4 cup 

brown sugar and 1 quart 

chicken stock. Add the 

seasoning packet included 

in the brisket package 

and bay leaves and garlic 

cloves, as well. Bring to 

a boil and simmer for 2 

hours. While it simmers, 

cut up the potatoes into 

quarters, and chop the 

celery (cut them smaller). 

Chop the head of cabbage 

into quarters. Roughly 

chop onions and carrots (or 

use baby carrots). Let the 

brisket simmer for 2 hours, 

and next, add the potatoes 

and carrots. Bring to boil, 

and simmer another 15 

minutes. After 15 minutes 

add the cabbage, celery 

and onions. Bring to a boil 

and simmer for another 30 

minutes, or until the cabbage 

is fork tender. 

Remove brisket from pot 

and let rest for 15 minutes. 

Slice the brisket on the 

diagonal and arrange on 

plates surrounded by the 

veggies. Serve the brisket 

with nice crusty bread or 

Irish Soda Bread!


Brunch Kitchen Sinker 

7 cheese corned beef quiche 

Breakfast, brunch, late lunch, or dinner, homemade 

quiche is easy to serve anytime of day. 

I like to serve my 

Shredded Corned 

Beef, Spinach, Sweet 

Vidalia Onion, Sweet 

Bell Roasted Red 

Pepper, Seven Egg 

and Seven Cheeses 

Homemade Crustless 

Quiche with Baby 

Corn Muffins. 

My family considers quiche 

to be more of a breakfast lasagna 

because it’s layered 

with all of your omelet essentials 

(substituting corned 

beef for ham, and/or bacon). 

It’s easy to make and can be 

prepared the night before – 

perfect for when you have 

lots of family and guests over! 

This quiche recipe can be easily 

tweaked by adding just about 

anything you might fancy. It’s 

great with fresh brewed coffee. 

Ingredients 

7 assorted shredded cheeses 

1 lb shredded corned beef 

1 cup chopped fresh spinach 

7 eggs 

3 cups of milk or Half-N-Half 

1 sweet Vidalia onion, minced 

1 roasted red bell pepper, minced 

pinch nutmeg 

salt and pepper, to taste 

Directions 

Grease a 9”x13” pan. 

In a skillet, sauté the onion 

and bell pepper, and let cool. 

Add the spinach and let wilt 

in the warm pan. Next, add 

the shredded corned beef, 

and half of the cheeses. Mix 

together seven beaten eggs, 3 

cups of milk (or Half-N-Half), 

pinch of nutmeg, and salt and 

pepper to taste (optional). 

Pour the egg mixture over the 

vegetables, spinach, meat and 

cheese. Add more cheese on 

top of the prepared Quiche. 

Cover with plastic wrap and 

then a layer of tin foil, and 

bake for one hour at 350°. 

Let cool and set for 10 minutes 

before serving. Eat and enjoy!

13 tasteofschenectady.com • Vol. 3 • No. 6


best local ETHNIC BITES 

authentic Mexican 

The best Mexican food in Sch’dy. 

Enchilladas, fajitas, traditional and 

creative Central American cuisine. 

Full bar and spacious dining room. 

Casa Real • 1400 Altamont 

Ave • Sch’dy NY 

Jamaican jerk and more! 

Jerk Chicken Wings 6 piece ($4.50+), 

Jerk Chicken, Fish Escovitch, Curry 

Chicken or Goat, Patties, and more! 

Roy’s Caribbean • 769 State 

St • Sch’dy NY 

really good Spanish food 

If you want to experience Puerto 

Rican and Domincan food at its best, 

you’ve got to go to this place before 

1pm most days. Really cheap eats! 

San Francisco • 872 

Albany St • Sch’dy NY 

best local American bbq 

The best Memphis-style BBQ in 

Sch’dy is on Van Vranken Ave! Go 

for the Boneless Fried Chicken Thigh 

($2.99) and small pulled pork ($2.99) 

Memphis King • 1904 Van 

Vranken Ave • Sch’dy, NY 

tropical cuisine & bites 

Cilantro Lime Shrimp, Caribbean 

Fried Chicken, Slow Roast Pork, 

Caribbean Fish Bites, Sweet & Sticky 

Ribs, Yucca and/or Plantain Fries. 

Tropics Restaurant • 201 S 

Brandywine • Sch’dy, NY 

Indian buffet ALL-DAY! 

The Best Authentic Indian buffet and 

tender curry, tikka, vegetarian and 

chicken dishes—served with naan & 

salad bar.. Buffet: $9.99 / $11.99. 

Shalimar • 15 Park Ave 

Clifton Pk (518) 348-1494 

American soul food 

Flavorful soul food. Fried chicken, 

barbecue ribs, and/or succulent 

southern fried crispy catfish! 

Aunt Ronnie’s • 216 S. Brandywine 

Ave • Sch’dy • NY 

Chinese buffet 

China is a country with diverse 

cuisine. So if you want to satisfy 

your cravings for a variety of foods, a 

Chinese buffet is the way to go! 

United Buffet • 2320 Watt 

Street • Sch’dy NY 

puerto rican & dominican 

Enjoy a taste of authentic Puerto Rican 

and Dominican food from Mami’s hot 

food steam table—it’s not a buffet— 

it’s yummy entrées with sides! 

Mami’s Restaurant • 911 

Crane St. • Sch’dy NY


Colombian Arepas con Queso 

—the outside cooks slowly until crisp, while the cheesy middle stays tender. 

In Venezuela and Colombia, arepas take the place of bread, and areperias (small 

snack shops serving only arepas) are as common as bagel shops here. 

On Season 4 of Throwdown 

with Bobby Flay, Iron Chef 

Bobby challenged Maribel Barrios 

and Aristides Barrios, 

NYC restaurateurs who hail 

from Venezuela, to a throwdown 

featuring their house specialty, 

arepas, which are delicious 

grilled cornmeal patties. I was 

introduced to making arepas 

20 years ago by my first wife, 

who was born in Colombia, 

South America. I laughed when 

I saw Bobby making arepas. 

Ingredients 

1½ cups GOYA® Masarepa 

1½ cups warm water 

2 oz. white cheese, grated 

2 tbsp. milk 

Pinch of salt 

Directions 

Combine the corn flour, water, 

cheese, milk and salt, mixing 

thoroughly. Let mixture stand 

for five minutes. Form 18 disk 

shaped arepas, each about 3 

inches in diameter, 1/4” thick. 

Heat a griddle on low heat and 

cook the arepas in batches until 

golden brown on each side. 

Serve with Chicharrones—see 

facebook.com/tasteofschdy


JAMAICAN PATTIES 

& CARIBBEAN CUISINE 

Roy’s Caribbean Restaurant 

has all the Jamaican classic 

dinners, like; Callaloo and 

Codfish, Ackee & Saltfish, 

Jerk Chicken, Curry Chicken, 

Stewed Beef, Oxtails, Cow 

Foot, Roti (Curry Chicken or 

Curry Goat), and Slice Fish 

Escovitch to name a few!” 

Roy’s Caribbean Best in Region 

By Food & Travel Editor David Long 

769 State Street • Schenectady, NY 12307 

Open 11am-11pm Mon-Sat • Closed Sundays • 518.346.1677 

oy’s Caribbean Restaurant 

opened to great reviews on 

ROctober 17, 2016 in downtown 

Schenectady at 769 State Street 

(near Mohawk Ambulance).. Roy 

Vincent, whose background in the 

Ministry of Works in Jamaica, gave 

him the experience to architecturally 

design and construct restaurants— 

renovated the building and Roy’s 

is his fourth brand new restaurant 

concept. In 1982, Vincent moved from 

Jamaica to Albany to be near his family 

in the States. In 1990, Roy traveled 

to Connecticut to see a friend’s 

Jamaican restaurant. He returned 

to Albany and saw the building on 

Henry Johnson Boulevard for sale. 

Already popular in Albany, people 

from Schenectady have been going 

to Roy’s in Albany and asking 

Vincent and his family to open a 

location of Roy’s in the Electric City 

for over 15 years. Now lovers of 

Caribbean cuisine are flocking to 

savor the flavor of Roy’s here. 

BAR NOW OPEN: Roy’s recently 

received their liquor license. For 

those who do not drink, like myself, 

guests can enjoy the plethora of 

Caribbean non-alcoholic tropical 

drinks, Jamaican sodas and Roy’s 

fresh house made juices like Carrot, 

Irish Moss and Sorrel. 

The restaurant has a huge party 

room that can accommodate 40 to 

50 guests for a private cocktail function, 

baby shower, small wedding, 

birthday and/or business meeting. 

Ah, the combination of garlic, ginger, 

allspice, cloves, thyme and a good


At Roy’s Caribbean Restaurant, 

the Jerk seasoning 

is available on chicken, 

pork, salmon, the fish 

of the day and even the 

zesty and tender-meatfall-off-the-bone 

wings.” 

hunk of scotch bonnet pepper. 

It’s the unmistakable combination 

of jerk seasoning, and it 

goes beautifully on any number 

of meats and seafood. At Roy’s 

Caribbean Restaurant, the Jerk 

seasoning is available on chicken, 

pork, salmon, the fish of the day 

and even the zesty and tendermeat-fall-off-the-bone 

wings. 

Roy Vincent explains, “There’s 

nothing like classic jerk chicken,” 

and his granddaughter, Latavia, 

says, “People have been asking if 

we will have Buffalo wings when 

we get our liquor license and I 

tell them we are a Caribbean restaurant 

that serves Jerk wings!” 

Latavia runs the day-to-day front 

of the house operations, while 

her grandmother, Rose, who 

makes 50 homemade rum cakes 

during the holidays, runs the 

open kitchen and back-of-thehouse 

with Roy. 

To better enjoy the Jerk, take a 

bite of the sautéed in butter ripe 

sweet plantains that you can 

choose with the dinner as one 

of any two sides. Other sides include; 

white rice, red peas & rice, 

pigeon peas & rice, toss salad, 

cabbage, or steamed vegetables. 

Other main dishes I tried tantalized 

my taste buds as much... 

The curry goat is a filling dish 

of chunks of incredibly tender 

meat stewed in a Jamaican curry 

sauce that seemed to pleasantly 

pronounce the aroma of more 

allspice than English curry, 

which comes from East Indian 

spice blends. It was pungent 

with lots of savory flavor from 

the goat meat — it’s excellent! 

The Brown Stew Snapper is a 

name that undersells another 

vibrant and satisfying dish. 

Roy’s Caribbean Restaurant has 

all the Jamaican classic dinners, 

like; Callaloo and Codfish, Ackee 

& Saltfish, Jerk Chicken, Curry 

Chicken, Stewed Beef, Oxtails, 

Cow Foot, Roti (Curry Chicken 

or Curry Goat), and Slice Fish 

Escovitch to name a few! The 

patties are plenty filled and you 

can choose from beef, vegetable, 

curry chicken and Jerk chicken 

patties. For catered parties, Roy’s 

offers mini Jamaican patties; as 

well as its Jerk Wings and a slew 

of appetizers and finger foods. 

It’s hard to select a favorite Caribbean 

dish at Roy’s. Better yet, 

go with some friends and try a 

little bit of everything, Yeh Man! 

Book the Party Room at Roy’s Now! ADV.


However without 

an island, the cooks, 

are still facing away 

from the activities 

while cooking.” 

Common Kitchen layouts 

and remodelling designs 

Kitchen layouts include the one-wall kitchen, the galley 

kitchen, the U-shaped kitchen, the G-shaped kitchen, and 

the L-shaped kitchen By Kitchens.com 

Deciding on a layout for a kitchen is 

probably the most important part of 

kitchen design. It’s the layout of the 

kitchen—and not its color or its style— 

that determines how easy it is to cook, 

eat and socialize in the kitchen. At the 

most basic level, the layout addresses 

the placement of the appliances, the 

sink(s), the cabinets, the counters, the 

windows and doors, and furniture such 

as a kitchen table and chairs. 

If you’re remodeling, the structure of 

the existing home will limit the options. 

The most common kitchen layouts 

include the one-wall kitchen, the 

galley kitchen, the U-shaped kitchen, 

the G-shaped kitchen, and the L- 

shaped kitchen—some of which can 

also incorporate an island. 

Like the one-wall and galley floor plans, 

a U-shaped layout is an efficient kitchen 

designed for one primary cook. Basically 

a wide galley kitchen with one end 

closed off, it keeps onlookers out of the 

main work area while remaining open to 

other rooms of the home and allowing 

traffic to pass. 

Problems with the traditional U-shaped 

kitchen typically arise due to its small 

size. For one, it doesn’t offer room for a 

kitchen table and chairs. Secondly, depending 

on where the sink is situated, it 

may be impossible to fit the dishwasher 

right next to it. 

With the increase in great rooms and 

loft-style living and the decline of the 

formal dining room, open floor plans and 

L-shaped kitchens have become very 

popular. As you would expect, this 

layout consists of two adjacent, perpendicular 

walls. It can range in size 

from small to large, depending on 

the length of the legs–but without 

a dividing wall between the kitchen 

and living area, the legs could be 

long indeed. 

People who like to entertain will appreciate 

this layout’s ability to incorporate 

multiple cooks, invite guests 

into the cooking area and allow for 

mingling and conversation during 

a family dinner or a cocktail party. 

However, without an island, the cooks 

are still facing away from the activities 

while working. To turn the room 

into an eat-in kitchen, you’ll probably 

want a good old-fashioned table and 

chairs. The best part about that: Unlike 

most islands with seating on just 

one side (what some designers compare 

to “frogs on a log”), everyone can 

face each other throughout the meal. 

Besides, the tabletop can be used as 

a work surface, too. 

If you’re thinking about changing the 

layout of your home kitchen, make 

sure to call a bona fide kitchen remodeler. 

Make sure to spends time 

discussing your design plans.


SUSTAINABILITY OF 

SEAFOOD IS HANDY. 

As the world’s population 

increases and more people 

take advantage of the Earth’s 

resources, we are putting an 

ever-heavier burden on the 

environment. Sustainability is 

an important component of 

the fishing & seafood industry. 

It’s the Season: Soft-Shell Crabs! 

By Food & Travel Editor David Long 

Atlantic blue crabs molt from late spring to early fall, with May 

through September ranking as the most productive months. 

In the United States, 

soft-shell blue crabs 

are caught and sold 

fresh from April or May 

through September. 

NYS allows crabbers to 

harvest 50 crabs daily 

all-year-long. Minimum 

size limits are: Hard Shell, 

4 1/2”; Soft-shell 3 1/2”; 

and Peeler-Shedder 

3”. Peeler/shredder is 

when the crab is about to 

molt or shed its hard outer 

shell. At this stage, the 

crab has a fully formed 

soft shell beneath the 

hard outer shell. The 

impending shedding 

process is evident by the 

white coloration along 

the outer rim of the 

paddle-like appendages 

on the crab’s fifth pair 

of legs. Deep-frying is 

a popular serving style 

for soft-shell crab in the 

United States, and they 

are often served as sushi 

in Japan. 

The NYS Department of 

Environmental Conserva-


A po’ boy is a traditional 

sandwich from Louisiana. 

It almost always consists 

of meat or fried seafood, 

which includes shrimp, 

crawfish, oysters and/or 

crab. The meat is served 

on French bread or a roll. 

tion began a tagging 

study to gain information 

on the seasonal 

movements of the blue 

crab spawning population. 

Each year, blue 

crabs are collected 

using baited crab pots 

and length, sex, and 

stage are recorded for 

each crab and annual 

catch rates are calculated. 

Before releasing 

each crab to the river, 

a yellow tag is secured 

across the back of the 

crab. The tag legend 

has the tag number, 

NYSDEC research, 

and a phone number 

(845-256-3009). If 

raw soft-shell crabs are excellent sautéed! 

you catch a tagged crab, 

please call the phone 

number to report the 

catch information. To 

avoid over harvesting of 

fish and seafood, visit; 

www.handycrab.com, 

America’s oldest seafood 

processor that has 

consistently maintained 

the highest quality 

standards in the seafood 

industry for over 

120 years. Handy Seafood 

was established in 

1894 by John T. Handy 

and has been located 

in Crisfield, Maryland 

since 1903. Specializing 

in the processing of the 

area’s best-known delicacy: 

soft shell crabs, 

Handy’s product line 

also includes handmade 

crab cakes, and seafood 

cakes, shrimp products, 

crab meat, oysters and 

artisanal fish.


SAUSAGE PATTIES: 

4 Sausage Patties 

4 large eggs 

4 slices Provolone cheese (optional) 

8 slices bacon, cooked until crisp 

4 Kaiser rolls or hamburger buns, split 

chipotle ketchup (optional) 

1 Tbsp vegetable oil 

kosher salt, to taste 

cracked pepper 

SHOESTRING FRIES: 

3 russet potatoes, peeled 

1 quart vegetable oil 

kosher salt 

Make this recipe with 

any store bought 

sausage patties: 

Sweet or Hot Italian, 

Kielbasa, 

or meatloaf blend! 

DIRECTIONS: 

Make the Shoestring Fries: Heat oil 

to 375 degrees F. Slice the potatoes 

lengthwise into 1/8-inch slices. Then 

cut each slice into 1/8-inch long 

strips. Add the strips in batches, separating 

them when they hit the oil. 

Fry until golden brown, remove and 

Bobby’s Breakfast Slider! 

MEATLOAF BLEND —Chester’s 

Smokehouse, Gabriel’s Supermarkets, 

Garofalo’s or Sal’s Quality Meats’ blend of 

ground beef, veal and pork, which is sold 

by the pound, makes for an unbelievable 

bodacious hamburger patty—use it to 

shape your desired sized burger. 

drain on paper towels and season 

with kosher salt to taste. 

Cook the sausage patties to 165˚F. 

Add the Provolone cheese slices, 

during the last minute of cooking. 

Remove the sausage patties to a 

plate and loosely tent. 

Reduce the heat of the stove/grill to 

medium heat. Heat a skillet on the 

grill or stove top, and add 1 Tbsp vegetable 

oil. Crack the eggs into the skillet, 

and season the tops with salt and 

pepper. Let the eggs cook until the 

white just sets up, about 45 seconds. 

Gently flip the eggs over (trying not 

to break the yellow) and cook for 10 

seconds. Place the eggs on top of the 

cheese covering the sausage patties. 

Place the patties on a bun and 

top with the bacon and some of the 

shoestring fries. 

Drizzle fries with chipotle ketchup. 

EAT AND ENJOY!


A Taste of History DVD 

The PBS Emmy® Award winning 

A Taste of History® is a TV 

cooking series that explores 

America’s culinary beginnings 

from the Birthplace of American 

Cuisine. This innovative series 

brings America’s history to life 

and makes it vibrant as Chef 

Walter Staib of City Tavern steps 

back in time and we get to know 

the founders of our country 

through the food they ate and 

the recipes they prepared. 

For a limited time, we are promoting 

a FREE CONTEST for a 

random chance to WIN a DVD of 

A Taste of History... 

This special edition DVD includes 

episodes from all over 

the world where Staib travels to 

historic destinations to discover 

international ties to American 

culinary heritage. Go on-line to: 

www.tasteofschenectady.com 

and click on the “MAG” tab to 

enter for a chance to win a copy. 

WINNER OF FOUR EMMY AWARDS!


Mami’s Spanish-American 

.”..across from the old Mt. Pleasant Diner, where Rich D’Ellisis, Marc Miele, Jeff 

LaRosa, Frank Gallo, I and others, used to raise holy hell after football games.” 

By David Long 

Visit Mami’s and 

start with 2 for 

$1.00 chicken 

wings, and $2 

beef or chicken 

pasteles...Yummy 

Spanish chicken 

soup, etc.” 

Don’t get me wrong, I like my little 

restaurant spots downtown Schenectady, 

like; Centre St. Pub, Ambition 

Bistro for breakfast and lunch, 

or More Perecca’s (simply for their 

“breakfast panini”). However, we promote 

ALL of Sch’dy and beyond! 

Sometimes, you have to venture 

to the old neighborhoods like; 

Mount Pleasant...This section of 

town is undergoing a revival by the 

merchants themselves, who have 

imported hard to find Caribbean 

foods to the area... 

When I grew up on Lansing Street, 

the block was mostly Italian and Polish. 

Combo’s Fish Fry is still there going 

strong, and so is the bakery. Nowadays, 

the best Latin-American food 

close to downtown can be found at 

San Francisco restaurant on Albany 

Street (across from David Louis Floor 

Covering); Tropics Restaurant, located 

at S. Brandywine Ave; and 

Mami’s Restaurant, located at 911 

Crane St in Mt Pleasant (across 

from the old diner), which is now 

Caribbean Taste at 920 Crane St. 

Visit Mami’s, and start with the 2 

for $1.00 breaded chicken wings, 

2 beef or chicken pasteles and 

homemade Spanish-style chicken 

soup. Next try the Pernil (succulent 

roast shoulder of pork), and more- 

-there are tons of tasty Spanish 

dishes on the menu daily! 

The sign on the building reads Junnaylee 

Restaurant, but rest assured 

it’s Mami’s Restaurant inside.... 

The best food places with the fairest 

prices, simple service, and authentic 

tastes, are often the little known 

places--it’s worth the trip!


Meet your friends for food & fun at 

CENTRE STREET PUB 

by Food & Travel Editor David J. Long Jr. 

“You’ll be glad to order a frosty brew, a martini, wine and a tasty appetizer, lunch or 

a full course meal—and make sure to come out for weekly live entertainment!” 

C 

entre Street, A Public House 

is serving up a new Internationally 

new menu—From 

appetizers and pizzas to burgers 

and brunch, they’ve got something 

for everyone. And if you’re doing 

something in their banquet facilities 

or in their huge beer garden, they 

also offer catering so you can ‘bring 

some centre to your street!’ 

Centre Street Pub—one of the most 

exhilarating restaurants, banquet 

and catering facilities, features live 

entertainment in downtown Schenectady 

every Thursday, Friday and 

Saturday night. Dance and drink to 

the sights and sounds of the areas’ 

hottest bands like; Big Sky Country, 

Funk Evolution, The Refrigerators 

and more! OPEN MIC is nothing 

short of a phenomenon... 

Come on down Monday Nights from 

8-10pm with your voice or your instrument 

(or both) and experience 

what is becoming a neighborhood 

event. You can even be accompanied 

by resident expert musician 

Joel Fisher! 

Walking into Centre Street Pub, you 

are greeted by friendly hosts, bartenders 

and servers that make you feel 

right at home—no matter whether 

you are 21 or 61. Centre Street Pub 

has one of the most spacious dining 

rooms and bars that you will find in the 

area! Join your friends at Centre Street 

Pub to sip a magnificent martini, glass 

of wine or one of their 32 selections 

of beer—there are also many craft 

bottled beers to choose from. Step 

outside to the beer garden to smoke. 

The gigantic bar—with its ample room 

for enjoying appetizers and drinks, 

has tons of nearby tables for dining 

a la carte. Chef Ryan Cardin’s regular 

menu is fantastic at Centre Street 

Pub! Choose from a wide selection of 

savory and satisfying starters, soups, 

salads, and my favorite, Generally 

Electric Wings, seasoned six different 

ways and served to your selection. The 

Margherita pie is made with fresh tomatoes 

and basil, and hand-stretched 

fresh mozzarella cheese that is 

scrumptious. Or choose the Meat 

Lover’s pie made with pepperoni, bacon, 

sausage and meatballs. SUNDAY 

BRUNCH is served wekly 11-2pm, and 

offers 3 different mimosas, Bloody 

Mary—and checkout the pancake and 

French toast a la carte specials! 

There are also Paninis and Sandwiches 

on the menu, and you can 

Build Your Own Burger with a choice


BANQUETS & PARTIES 

Birthdays, Graduations, Bridal Showers, 

Small Weddings and more! 

PIEROGIES & KIELBASA 

This Eastern European dish pairs 

well with the many beers served. 

Come in for dinner 

and stick around 

for drinks and good 

fun with friends. 

Centre Street Pub 

has live entertainment 

on Thursdays, 

Fridays & 

Saturdays nights.” 

of toppings—all served with House 

Made Chips. Here are a two of my 

favorite selections: Reuben—thinly 

sliced corned beef, sauerkraut and 

Swiss cheese topped With Russian 

dressing on Rye Bread; and The 

Edison Club—oven roasted shaved 

turkey with bacon, spinach, sundried 

tomatoes, Swiss cheese and mayonnaise 

served on a signature roll. 

I can’t get enough of the appetizers 

that are under $10 dollars—like 

the tantalizing, sautéed Pierogies— 

served with onions and sour cream. Or 

order any salad—Caprese, Dutchman, 

Caesar or Greek—and add Grilled 

Chicken ($4); Steak ($7), or Grilled 

ACOUSTIC THURSDAYS 

There’s no cover charge on 

Thursdays! Come enjoy a great 

acoustic musician, and Centre 

Street Pub’s full menu of fine 

food, beer, wine and spirits! 

Salmon ($7). I highly recommend 

Centre Street Pub for the best quality 

cuisine—where you get the best bang 

for your buck and never leave hungry! 

WHAT ABOUT BANQUETS? 

This is the time of year to decide 

where to hold your indoor party, and/ 

or family gathering. Centre Street 

Pub’s private banquet room can accommodate 

65 guests. The chef will 

be glad to plan and tailor the perfect 

menu with you for your special occasion—book 

now! 

You’d be surprised how much time 

Centre Street Pub spends per week 

talking with local and regional beer 

experts so that they can bring you 

an exceptional selection of the best 

brews on a constantly rotating basis. 

No two visits will be the same. Always 

something new! 

Centre Street Pub’s tap room and 

building is a historic landmark of 

the onetime Schenectady business 

known as the Centre Street Brewery. 

It is believed to have been operated 

by Andrew Schinnerer from 1864 to 

1875. Nowadays, beer connoisseurs 

can sample, sip and enjoy international, 

regional and national beers 

off the menu at Centre Street. 

Whether hoping to meet someone 

special or simply having an outing 

with friends and family, Centre 

Street Pub is the place to be! Located 

just a hop and skip from the Historic 

Stockade section of town, and 

a few blocks from Union College, 

Centre Street Pub offers something 

ADV. 

for every age group—21-plus! 

CENTRE STREET PUB 

A Public House & Garden 

308 Union Street 

Schenectady, NY 12308 

518-393-2337 

HOURS: 

Sunday 12 Noon to Close 

Monday-Wed. 4p.m. to Close 

Thursday-Sat. 11a.m. to Close 

www.centrestreetpub.com

30 tasteofschenectady.com • Vol. 3 • No. 6

Katz Kafé is where your 

Order is always a 

“Daily Special” 

Enjoy the freedom of having it your way without the 

smirk and attitude you find at the chain restaurant 

Bradley Katz gives 

all the credit to his 

customers, because 

he feels they are 

the reason why he’s 

still in business 

B 

radley Katz is the owner of Katz 

Kafé, a chic little open kitchen 

eatery, located at 160 Jay Street 

in downtown Schenectady. Take a stroll 

down the brick road, and you’ll find 

Katz Kafé open Monday through Friday 

7am-3pm and Saturday 9am-2pm. It’s 

the place to dine, meet for coffee drinks 

and relax. 

Katz Kafé fits into the emerging downtown 

restaurant scene—with its diverse 

spots and menus featuring creative 

concepts, like “build your own breakfast 

sandwich and/or burrito,” made fresh 

on the spot—directly in front of you. 

Katz Kafé offers good quality at a fair 

price, and the vibe is a welcoming, 

friendly and satisfying oasis from reality—that 

arranges three different seating 

experiences—counter, bistro tables 

or relax in the cushioned lounge area 

with its love seats and coffee tables. 

By Arthur Logan 

The breakfast and lunch hot spot displays 

art work on the walls from local 

artists, and the menus change like the 

seasons—offering breakfast all day 

long. All types of people—from all 

walks of life—frequent Katz Kafé. Come 

and enjoy having a creative control over 

how your food is prepared. Even so, 

Brad knows each of his regular customers’ 

by name. 

Bradley Katz gives all credit to his customers, 

because he feels that they are 

the reason why he is still in business. 

He says, “it’s not just work, it is a lifestyle” 

Katz Kafé also offers “Soup of the 

Day,” Lattés and Brunch specials on the 

menu. 

I asked Brad to show me his creative 

ability, and not to hold back and he just 

smiled. I could see the enthusiasm and 

passion going on behind the exterior of 

his smile. Immediately he pulled out a 

cinnamon raisin bagel, which he began 

to lightly butter and grill. Next, he added 

to the bagel a fried egg with a little 

cracked pepper—then topped that with 

a grilled sausage patty and caramelized 

onions. Once the bagel, sausage, onions 

and egg was assembled, he stacked it 

with Swiss cheese to my delight. The 

dish provided a perfect marriage of 

sweet and salty. The dining experience 

at Katz Kafé epitomizes the key to life: 

balance, balance, balance. 

Call (518) 377-0320, or visit their web 

site at: katzkafe.org 

Katz Kafé 

160 Jay Street • Sch’dy, 

(518) 377-0320 

katzkafe.org


Jalapeño Cornbread mex-muffins 

After working in the fields, slave families would sit down at a table in their one room log 

cabin to eat, talk and recite oral histories. They were rarely given coffee and had to make 

it out of okra, corn and other grains. Mexico had slaves during colonial times. 

By David Long 

Corn (maize) was 

ground into cornmeal 

for cornbread. There 

are variations like 

hoecakes and hush 

puppies. Cracklin’ or 

crackling bread is a 

cornbread with bits of 

fried pork and fat. It 

was common to use a 

skillet to make cornbread 

crispier. 

The history of slaves in 

Mexico has been lesser 

known. The small numbers 

of slaves intermarried with 

other ethnic groups. Mexico 

defines itself as a mixing 

culture, or “mestizaje”. 

Ingredients 

2 cups cornmeal 

1/2 cup flour 

1-1/2 tsp. baking Powder 

2 eggs 

1 cup MIRACLE WHIP Dressing 

1/2 cup milk 

1 can whole kernel corn, drained 

1/4 cup sliced Jalapeño peppers 

Directions 

Preheat oven to 400°F. Mix 

cornmeal, flour, baking 

powder in large bowl; set 

aside. Beat eggs, dressing 

and milk with wire whisk 

until well blended. Add to 

flour mixture; stir just until 

moistened. (Batter will be 

lumpy.) Stir in remaining 

ingredients. Spoon batter 

into muffin cups; and top 

each with Jalapeño slices. 

Bake about 20 minutes or 

until toothpick inserted 

in center comes out clean. 

Loosen sides with knife, 

and carefully remove from 

skillet to cooling rack to 

cool. Serve with chili.


An Evening in the Berkshires at 

The Lion’s Den, or weekend trip! 

The Stockbridge area is blessed with a line-up of cultural attractions, 

international festivals, theatre, galleries, museums, music and more 

The Lion’s Den pub, located downstairs 

at The Red Lion Inn at 30 Main 

Street, Stockbridge, MA, offers entertainment 

seven nights a week, 

and never a cover charge. There’s 

different entertainment each night, 

with regular appearances by local 

performers including David Grover, 

the Sun Mountain Fiddler, and the 

Housatonic Philharmonic, offering 

everything from acoustic folk to 

R&B, and reggae to the blues. Some 

nationally recognized performers 

have been known to grace their 

humble pub stage from time to time 

– James Taylor, Lauren Ambrose and 

Roger Salloom among them. Go 

to their web site here to view the 

schedule of nightly entertainment. 

Interested in playing at the Den? 

Email lionsden@redlioninn.com or 

call 413.298.1645 and they would 

be happy to help. 

On chilly nights ask for a table by 

the fireplace and enjoy a genuine 

pint of ale or stout, a glass of 

your favorite wine, or a mug of hot 

mulled cider – all accompanied 

by their classic pub fare. There are 

many reasonably priced motels 

nearby to make a weekend getaway. 

The Norman Rockwell Museum 

down the street is a worth the trip! 

The Lion’s Den is open with entertainment 

from 8pm-11pm, Sunday- 

Thursday and 9pm-midnight Friday 

and Saturday. The Lion’s Den is 

open 7 days a week. 

I lived in the Berkshires for six (6) 

years, and Thursday nights, The 

Lion’s Den was where I went to see 

my friend, David Grover, jam!


CLASSES 

The cooking school at Spoon & 

Whisk will help you grow your 

skills and broaden your expertise. 

Photos by Paulo Amorim 

THE STORE 

With our unsurpassed, unique 

selection of hand-chosen culinary 

tools you can easily prepare 

healthy and flavorful meals like the 

professionals at home. 

Essentials@ Spoon & Whisk 

1675 Route 9 • Clifton Park, NY 12065 • (518) 371-4450 

www.spoonandwhisk.com • www.facebook.com/SpoonAndWhisk 

Whatever your level of expertise in 

the kitchen, you will always learn 

something new and exciting at 

Spoon & Whisk´s Cooking School. 

They have earned a reputation for 

world-class instruction by offering 

culinary expertise from talented, 

local instructors. Since 2007, 

award winning chefs, professors 

and cookbook authors, including 

chefs from your favorite local restaurants 

teach the classes. 

One of the cooking school goals is 

for you to be able to re-create at 

home what you learn there. Spoon 

& Whisk encourages you to sign up 

early so that you have your choice 

of classes. Each class includes a 

copy of the recipes and a meal of 

the foods prepared. Please review 

the Registration and Policy Information 

on their web site, visit: 

http://spoonandwhisk.com/index. 

php/cooking-classes

Boscia’s warm weather cocktails 

for a backyard patio party! 

MANGO MOJITO 

Sip this refreshing cocktail and enjoy 

the vibrant flavors of mint, lime 

and juicy mango. 

Ingredients: 

2 oz rum 

4 fresh mango slices 

4 lime wedges 

12 fresh mint leaves 

2 heaping teaspoons of white sugar 

Club soda 

Sprig of fresh mint to garnish 

Directions: 

Peel and seed a mango and puree 

in a blender with the rum. Gently 

press together the limes and sugar. 

Bruise the mint leaves by clapping 

them between your palms, rub 

them on the rim of the glass and 

drop them in. Next half fill the glass 

with crushed ice, add the rum mixture 

and stir. Top with crushed ice, a 

splash of soda and a sprig of mint. 

VIVA LAS TOMATO 

Ingredients: 

1/2 Cups Margarita mix 

1-1/4 Cups Vodka 

1 Can Crushed Tomatoes 

1 Tablespoon Salsa 

1 Tablespoon Kosher Salt 

1 Tablespoon Black Pepper 

1 Tablespoon Hot Sauce 

Heirloom Tomatoes for Garnish 

Pickle Slices for Garnish 

Directions: 

Combine all ingredients in a blender, 

without ice. Blend on low for 

around 5 seconds. 

Pour into a Collins glass filled with 

ice. Garnish with heirloom tomatoes 

and pickle slices. 

The winning cocktail (above right) 

combines Margarita mix with fresh 

tomatoes, salsa, and hot sauce to 

bring the outrageous summer vibe 

to your house! Whether it’s girl’s 

night around the card table or a wild 

bachelorette party, you’ll feel like 

you’ve escaped to a hot oasis with 

every fiery delicious sip! 

DISCOVER HOW TO MAKE THE PERFECT 

COCKTAIL, CLASSIC TO CONTEMPORARY. 

FLY BEYOND THE TYPICAL COCKTAIL 

WITH BOSCIA’S RECIPES TO BRING OUT 

YOUR DISTINCT CHARACTER.”

or jug. If you have to stir a drink that 

contains anything fizzy then stir only 

very gently. This will help to preserve 

the effervescent of the drink. 

Muddling: If you wish to make an Old 

Fashioned or a Mint Julep then you will 

need to know a little about ‘muddling’. 

At the end of your stirring or mixing 

spoon is a rounded knob and this is 

what is known as the ‘muddler’. You 

will use the muddler when making a 

Mint Julep to crush the leaves of mint 

together with the sugar, or for the Old 

Fashioned when you crush the sugar 

with Angostura Bitters before you 

add the liquor. After adding the rest 

of the ingredients to either of the two 

cocktails you then use the reverse 

end of the spoon to stir your cocktail. 

For those who would like to know 

more which methods should be 

applied, please visit http://www. 

allcocktailsrecipes for FREE and luscious 

cocktails recipes. 

Visit [http://www.allcocktailsrecipes. 

com] for FREE and complete guide to 

mixing over 500 of the most mouthwatering 

cocktails and drinks for special 

events, including both alcoholic 

and non-alcoholic drinks. 

MUDDLING 

The Old Fashion is cocktail made 

by muddling sugar with bitters, the 

adding alcohol, such as whisky or 

brandy, and a twist of citrus rind. 

VIVA LAS TOMATO 

Margarita mix with fresh salsa and 

hot sauce—combined with your 

favorite vodka, make this a zesty and 

refreshing Summer cocktail. 

A Complete Guide: Artisan Beer 

Beer Guru and author Gary Monteroso Savors the World’s Finest Beers 

Here is an introduction to the richly 

diverse world of quality artisan 

beers. As most beer lovers know, the 

world of beer has grown far beyond 

the common pilsener-style beers 

brewed by the millions of barrels 

by conglomerate breweries. Today 

beers rival wine in complexity, variety, 

and sophistication. In ARTISAN 

BEER, Gary Monterosso explores this 

new beer landscape to enrich the 

beer experience for every drinker. 

The book surveys styles of beer, from 

ales and lagers to porters, lambics, 

and stouts, encouraging beer enthusiasts 

to sample and appreciate unusual 

beers from around the world. 

The book looks at pairing beer with 

food, an intriguing culinary frontier, 

with advice on beer choices that pair 

with everything from roast chicken to 

dark chocolate. One chapter details 

a “dream team” case of 24 beers 

every beer lover must find and try, 

for their excellence and singularity. 

And the author covers how to hold a 

beer tasting, strategies for maximizing 

your enjoyment of beer festivals, 

how to select and store beers for aging, 

and much more! Any beer enthusiast 

will find my friend Gary Monterosso’s 

ARTISAN BEER a rewarding read. 

Available at Amazon.com


CAPRI IMPORTS’ ITALIAN 

2617 Broadway • Bellevue 

Schenectady (518) 346-6511 

PRICE CHOPPER KOSHER STORE 

Great selection of Kosher foods and 

snacks, largest in Capital region. Very 

high quality glatt Kosher meats and 

poultry. 1892 Central Avenue # 26 

Albany, NY 12205 • (518) 456-9359 

Explore your passion 

for gourmet products 

Shopping local for gourmet specialty products is a 

personal experience at these family owned shops 

FISH & SEAFOOD MARKETS 

NISKAYUNA FOOD COOP 

2227 Nott St E • Sch’dy 

(518) 374-1362 • Frozen Only 

COMBOS FISH FRY 

865 Crane St. • Schenectady 

(518) 377-6636 

FIN YOUR FISHMONGER 

2050 Western Ave • Guilderland 

(518) 452-4565 

THE FRESH MARKET 

664 New Loudon Rd • Latham 

(518) 786-5150 

family & ETHNIC marketS 

ASIAN SUPERMARKET 

1245 Central Avenue Albany, NY 12205 

(518) 438-8886 

CASA VISCO FINE FOODS 

Order Bulk On-line 

http://casavisco.com/shop 

DNIPRO RUSSIAN, POLISH, ETC. 

1533 Central Ave • Colonie, NY 12205 

(518) 218-9271 

GABRIELS SUPERMARKT 

255 Mohawk Ave • Scotia 

(518) 370-0140 

1924 Curry Rd • Rotterdam 

(518) 355-2230 

MEDINA HALAL MARKET 

286 Central Ave, Albany, NY 12206 

(518) 512-4060 

NISKAYUNA FOOD CO-OP 

2227 Nott St • Sch’dy (518) 374-1362 

OLDE POLISH DELI 

600 3rd Ave. Watervliet, NY 12189 

(518) 326-0943 

PARIVAR SPICE & INDIAN FOOD 

1275 Central Ave • Colonie, NY 12205 

(518) 512-5118 

PRICE CHOPPER KOSHER STORE 

1892 Central Ave 

Colonie, NY 12205 

(518) 456-9314 

ROLF’S PORK STORE 

70 Lexington Ave Albany, NY 12206 

(518) 463-0185 

SABAH AFRICAN & MIDDLE EAST 

293 Central Avenue • Albany, NY 

African, Caribbean, Middle Eastern 

Walk-in Store • No Phone Available 

SHOPRITE SUPERMARKET 

2333 Nott St E, Niskayuna, NY 12309 

(518) 243-4565 

TIMOTHY’S WEST INDIAN MKT. 

1020 State St. •Sch’dy 

phone: (518) 346-8802 

PEDE BROTHER’S PASTA 

& ITALIAN SPECIALTY FOODS 

582 Duanesburg Rd, Sch’dy 

(518) 356-3042


WALKERSWOOD 

Caribbean Foods and Sauces 

COFFEE & TEA SHOPS 

AMBITION BISTRO 

154 Jay St • Sch’dy (518) 382-9277 

APOSTROPHE CAFÉ 

432 State St • Sch’dy (518) 881-4515 

ARTHUR’S MARKET & CAFÉ 

35 N Ferry St • Sch’dy (518) 382-1938 

HAPPY CAPPUCCINO 


KATZ KAFE 


MOON AND RIVER CAFÉ 

115 S Ferry St Sch’dy (518) 382-1938 

DELICATESSEN & BAKED GOODS 

BELLA NAPOLI BAKERY 

672 New Loudon Rd • Latham 

518-783-0196 

721 River Street • Troy 518-274-8277 

CAPPIELLO FOODS 

510 Broadway • Sch’dy (518) 370-0860 

CAPRI IMPORTS 

2617 Broadway • Bellevue • Sch’dy 

(518) 346-6511 

GERSHON’S DELI & BAKERY 

1600 Union St. 

Niskayuna (518) 393-0617 

NAPOLI BAKERY 

2309 Guilderland Ave • Sch’dy 

(518) 374-1810 

PERRECA’S BAKERY 

33 W. Jay St • Sch’dy (518) 372-1875 

VILLA ITALIA BAKERY 

226 Broadway 

Schenectady (518) 355-1144 

BUTCHERS & MEAT 

AVON MARKET 

1631 VanVanken Ave • Sch’dy 

(518) 374-3197 

BUCKLEY FARM 

946 Saratoga Road • Rt. 50 

Ballston Lake (518) 280-3562 

GAROFALO SAUSAGE CO. 

16 North Center St • Sch’dy 

(518) 374-1478 

SAL’S QUALITY MEAT MARKET 

2713 Guilderland Ave • Sch’dy 

(518) 346-0408 

APPLIANCE DEALERS 

GREEN’S APPLIANCES 

1207 Central Ave • Albany, NY 12205 

(518) 458-7994 

JOHN D. MARCELLA APPLIANCE 

560 Broadway • Sch’dy (518) 381-1957 

MARKETS & health foods 

BASIC FOODS 

585 Saratoga Rd. • Scotia, NY 12302 

(518) 399-2742 

CROSSROADS GIFTS & WELLNESS 

133 Jay St. • Sch’dy 

(518) 357-8366 

PREDEL’S RANCH 

Grain fed beef and pork • farm fresh eggs 

59 Garnsey Rd • Rexford (518) 399-0265 

1790 Altamont Ave • Rotterdam 

(518) 356-1111 

SCHENECTADY GREENMARKET 

Each Sunday 10-2p.m. May to October 

around City Hall. Fall and Winter inside 

Proctors. 65 Vendors, music and more! 

VITALITY HEALTH CENTER 

3441 Amsterdam Rd • Glenville 

(518) 372-4706 

WILD THYME WHOLE FOODS 

108 Milton Ave • Ballston Spa, NY 12020 

(518) 885-7275 

Kitchen & kitchen supplies 

HOMECREST KITCHENS 

110 Freemans Bridge Rd • Glenville 

(518) 370-3110 

PAUL PERRY KITCHENS 

144 Freemans Bridge Rd • Glenville 

(518) 688-0898 

WINE, BEER & SPIRITS 

BOSCIA’S LIQUOR DISCOUNT 

2710 Broadway • Bellevue • Sch’dy 

(518) 346-5706 

GLENVILLE BEVERAGE 

96 Freemans Bridge Rd, Scotia, NY 

(518) 374-4615 • Beer & Malt Beverages 

EASTERN WINE LIQUOR 

1619 Eastern Pkwy • Sch’dy 

(518) 346-8085 

FREEMAN’S BRIDGE 

WINE & LIQUOR 

100 Freemans Bridge Rd. 

Scotia, NY 12302 

(518) 346-0400 

KING CORK WINE & LIQUOR 

2430 Watt St • Sch’dy 

(518) 393-3955 

NISKAYUNA WINE & SPIRITS 

2211 Nott St • Niskayuna 

(518) 374-4013 

ENGLEBARDT’S WINE & LIQUOR 

511 Union St • Sch’dy 

(518) 372-4788 

SCOTIA WINES & SPIRITS 

221 Mohawk Ave • Scotia 

(518) 346-1872 

KITCHENWARE SUPPLY 

DIFFERENT DRUMMER’S KITCHEN 

Kitchen Supply Store 

Stuyvesant Plaza, 

1475 Western Ave, 

Albany, NY 12203 

Phone:(518) 459-7990 

SPOON & WHISK 

Kitchen Supply Store 

and Cooking Classes 

1675 U.S. 9 #108 

Clifton Park, NY 12065 

Phone: (518) 371-4450 

—please make sure to 

support family-owned 

specialty & gourmet shops!


schenectady 

NIGHTLIFE FAMILY HOT SPOTS 

There’s no need to go to New York City, once you know how to A, B and C your 

way around Schenectady for clean, great family fun, food and entertainment! 

ARTHUR’S MARKET 

“A” is for Arthur’s Market, where on any night 

you might hear blues, classical, country, electronic, 

dance, electronica, funk, gospel, jazz, 

Latin American, and more. You can occassionally 

find belly dancing and even ballroom dancing. 

Arthur’s Market, 35 North Ferry Street, 1.5 

blocks north of the Moon & River Cafe, Sch’dy. 

VIA PORT BOWLING 

“B” is for the “Best Bowling Experience Ever!” 

Look no further. Via Entertainment is the place 

to be. Via Entertainment has everything you 

need to get rolling — including bowling balls, 

shoe rentals, and of course, plenty of open 

lanes. Via Port, 93 West Campbell Rd, Sch’dy. 

http://www.viaportrotterdam.com 

CIVIC PLAYERS 

“C” is your “civic duty” to patronize Schenectady 

Civic Players. Founded in 1927, the playhouse 

has produced almost 450 plays. That’s made 

Schenectady Civic Players the successful community 

theater they are today. 12 South Church 

Street, Sch’dy. http://home.civicplayers.org 

A 

B 

C

Taste of Schenectady® Vol. 3 • No. 6

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