Taste of Schenectady and Beyond Vol 4 • No1

2 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 1

Contents and a few spotlights 

24 

JAY ST ARTISAN PICKLING & MORE 

Gourmet & Natural Foods are Pickling between the shops of Jay Street 

to offer dilly beans, pickles, sauerkraut, and organic & healthy lunch 

meals to-go. 23-year-old Abby was denied a loan from the Capital 

Region Land Bank, so she opened The DillyBean on her own. 

THE AMBITION OF JAY STREET 

18 

8 

Ambition Coffee House and Eatery started out just 

as a restaurant which then morphed into something 

greater and larger than they ever expected. Along 

the way, Marc let his passion out . 

DESTINATION JEWELER 

Jay St. Marketplace has undergone a makeover 

with a new jewelry shop, Paragon Jeweler, owned 

by Matthew Powell. It’s a Buy and Sell destination. 

08 

The Mission of Taste of Schenectady® and 

Beyond is to inspire people to support family 

owned and independent restaurants & gourmet 

food and lifestyle businesses—as well as our 

local community and ALL of its people! 

ISBN-13: 978-1717145031 • ISBN-10:1717145035 

tasteofschenectady.com 

22 

Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 1 

3

THE PEOPLE BEHIND THE SCENES 

Get to know the food-savvy contributors that make Taste of Schenectady® the resource you trust when 

it comes to community news not always covered, a gourmet food lifestyle, shopping and dining at lesser 

known places around the area. Taste of Schenectady® covers all over Schenectady and beyond! The Mission 

of Taste of Schenectady® is to inspire people to support independent family-owned businesses. Freelance 

lifestyle writers are invited to contact us to inquire about becoming a contributing writer. 

Here are just a few of the investigative journalists, photojournalists, and writers-at-large who make each 

issue of our diverse gourmet food and lifestyle taste magazines possible. Visit: yumpu.com/tastemag 

Denise Raucci-Ritz 

Contributing Writer and Recipe Expert 

Denise Raucci-Ritz aka “Pasta Mama,” 

says cooking with her traditional Italian family 

values, and acquired skills, equals a recipe of 

“Buon Appetito.” Follow Denise’s recipes. 

Kat Wolfram 

Food Writer and Food Co-Op Activist 

Joe Brandolo 

Wine and Spirits Contributing Editor 

Joe Brandolo is a wine and spirits expert, 

who writes the content for our magazines. 

Brandolo’s Italian upbringing led to him 

owning several successful restaurants. He 

later worked for Pernod-Ricard USA, a leader 

in the U.S. spirits and wine industry – with 

a strong portfolio of premium brands. 

Kat Wolfram was a molecular biologist in 

her previous professional life. Wolfram is 

now part of the Electric City Food Co-Op, 

which aims to bring a food cooperative into 

the downtown Schenectady area. 

Diana and Chef Salvatore 

Event Marketing and Travel Experts 

Diana is a producer of multicultural events 

and content for radio and television. Born 

in Foggia, Italy, Chef Salvatore began his 

training in the culinary arts over 40 years 

ago. Arriving in the United States, Salvatore’s 

first job was in a famous restaurant on 

Bustelton Avenue in Philadelphia, PA. Diana 

and Salvatore have helped us produce many 

successful events in Atlantic City, NJ. 

Tom Cosentino 

Communications, marketing & PR expert 

Ed Woods 

Photojournalist and European expert 

Tom Cosentino partnered with us in 2001 

to start marketing 11 suffering family farms 

to over 60 new farm wine producing vineyards. 

Tom became the contributing writer 

and weekly co-host of our food, wine and 

travel talk show on Philadelphia radio. 

For decades, Tom has worked with us to 

promote family farm wineries. He has been the 

executive director of one of the world’s largest 

public relations firms—based in the USA. 

Ed Woods is a United States Marine Corp 

veteran—who has traveled the globe. 

For the past 19 years, Woods has been the 

travel photographer for publisher David Long. 

Their assignments have taken them to far 

reaching places to experience exotic cuisine 

and the culture of diverse people. Ed Woods 

is also a 32 year diver & photography coach. 

He hosts photo safari travel trips to Italy and 

France during the year. Long and Woods covered 

Food Network chefs for over a decade.

publisher’s note 

Take no part in evil, instead expose it! Negozio e compra localmente 

(Shop and buy locally) 

I grew up Downtown. Our family were 

members of St. John the Baptist Catholic 

Church on Franklin Street (now home to 

Schenectady Light Opera—I first play 

acted in Gypsy at age 9 at the old SLOC). 

My mom (who served in the Army Security 

Agency in Frankfurt, Germany) always 

shopped Albany and State streets. My 

mentors were 28-year veteran Daily Gazette 

and CBS 6 WRGB reporter, the late Dan 

DiNicola and my Sicilian godfather Mike 

Aidala—as well as Zionist lawyer Sam 

Rosenberg, who inspired me to love The 

Rule of Law and to take a paralegal course. 

Mr. Aidala emigrated to the U.S. from Sicily 

and is a retired U.S. Army officer. 

My dad came to Schenectady in 1947, 

from Sicily, Italy, after WWII. We lived 

in the old Italian and Polish section of Mt. 

Pleasant. My Sicilian brother-in-law married 

my oldest sister, and we later partnered in the 

publishing business. It has been a hard, long 

struggle and patience to allow God to fight 

for us to maintain our trademark and 

IP of Taste of Schenectady® and Beyond 

here in the Capital Region. 

WE ARE NOT VICTIMS....INSTEAD 

WE ARE GOD’S MESSENGERS TO THE 

EVILDOERS TO REPENT AND WORK 

BETTER TO HEAL OUR COUNTY. 

The warmer season is my favorite time 

of year to enjoy the great outdoors and 

farmers’ markets like the downtown 

Schenectady Greenmarket. Also, visit 

any of the restaurants and shops advertised 

in this magazine for the best service 

and local gourmet products! 

Enjoy the articles, real news and recipes, 

but please remember to support our advertisers 

and let them know that you saw their 

business advertised in our magazine. 

Thanks for reading Taste of Schenectady® 

magazine—always trust God to fight despots! 

Volume 4 • No. 1 

Community Activist and Food & Travel Editor 

David J. Long, Jr., CDM, FOI.ORG, FOP, KOFC 

Copy Editors & Layout 

Althea Harris and Sarah Jasmine 

Photographer 

Patrick Ray 

Contributors 

Arthur Logan • Landee • Patricia Terrill 

The Taste of Schenectady® is a registered trademark with the 

United States Patent and Trademark Office (USPTO). This 

publication is protected by copyright. The cover and all the 

contents, plus any special issues are fully protected by copyright 

and cannot be reproduced in any manner without prior 

written permission. 

©2014-2018 All Rights Reserved, Taste of Schenectady®. 



7

Julz tried for 7 

years to come up 

with a gluten-free 

recipe for spätzle 

with failure... On 

March 11, 2017, the 

idea for The Vermont 

Spätzle Company 

was born.” 

Outdoor Season 

at the Schenectady 

Greenmarket begins! 

BY FOOD & TRAVEL EDITOR DAVID LONG, 

Schenectady Greenmarket 

has grown in recent years. 

The Greenmarket connects 

farm and city to create a responsible, 

sustainable food 

system–right in the heart 

of downtown. Each Sunday 

from 10am—2pm, vendors, 

shoppers, musicians, and 

friends gather to purchase 

fresh local produce and artisan 

goods in a festive community 

marketplace. The 

outdoor market is located 

around Schenectady City 

Hall from May through October, 

with more than seventy 

local vendors who produce 

everything they sell. EBT, 

credit and debit cards are 

accepted at the market. 

Besides the never-ending 

array of farm fresh 

produce, hard-to-find 

herbs and vegetables, 

and heirloom tomatoes 

(when in season), the 

Schenectady Greenmarket 

offers of a fun-filled 

day complete with 

festival food! 

Oh Corn! Arepas and 

More of Halfmoon, NY, 

exhibits at the both the 

indoor and outdoor market---serving 

authentic 

and tasty corn arepas 

filled with fresh ingredients---from 

tender meats 

to vegetarian options. 

100% gluten free. 


Arepas are a Venezuelan Delicacy! 

Experience for yourself 

why this originally Venezuelan 

white corn pocket sandwich 

food has become one of the 

most versatile and nutritive 

food for newcomers or die-hard 

foodies alike. Oh Corn Arepas 

is the only Venezuelan food in 

the Capital region and provides 

you plenty of delicious options 

That same summer, Hudson 

Valley Hand-Cut began exto 

explore on your culinary adventure, 

in their restaurant in 

Halfmoon or during weekends 

at Schenectady, Troy and Saratoga 

Farmers Markets. And it all 

happen to be gluten free!! 

A newcomer to both the indoor 

and outdoor market last year is 

Vermont Spatzel...Born in Erlangen 

Germany, Marty Irion grew up 

enjoying Spätzle made the traditional 

way with wheat flour and 

eggs. Marty met Julz in 1985 and 

married his sweetheart in 1989. 

Over the years, Julz (who is a 

wonderful cook) made spätzle 

for Marty and the family (Noah 

and Sam). On March 11, 2017 

the idea for The Vermont Spätzle 

Company was born and they 

sold our first spätzle later that 

year on June 3rd, 2017. Vermont 

Spätzle Company proudly 

makes the only no boil, gluten 

free, non gmo spätzle available. 

RAW JUICE BAR & SMOOTHIES 

Nicole from RAW Juice Bar on Jay Street is a 

new vendor this year offering fresh lemonade, 

and hand-made gourmet desserts. 

Shop the Greenmarket 

Schenectady Greenmarket is a place to find fresh local 

produce and artisan goods each Sunday, 10am - 2pm. 

HUDSON VALLEY HAND-CUT 

/ FREDDY’S ROCKIN’ HUMMUS 

Since its inception in February 

2017, Hudson Valley Hand-Cut 

has sold over 20,000 scones. 

Owner Carey Taylor-Noble began 

by selling wholesale to 

local cafes, and when Black 

Horse Farms in Glenville started 

selling her scones alongside 

their fresh produce at Taste of 

NY on the New York State Thruway, 

they sold faster than the 

company could make them. 

ploring farmer’s markets and 

has since expanded into six, 

with more on the horizon. A 

New York State-licensed home 

processing business, Hudson 

Valley Hand-Cut currently produces 

800 scones per week in 

its headquarters at The Albany 

Barn in Arbor Hill, a local incubator 

for the arts, using locally 

sourced, entirely non-GMO, 

and primarily organic ingredients. 

Primo Botanica creates 

chocolate for the people who 

enjoy it. (continued on page 26) 


9

Each Sunday, at the Schenectady Greenmarket, you can buy 

Primo Botanica chocolates. They have traveled to Latin America 

where Oliver, the chocolate maker volunteered on small 

farms and made personal connections with the communities 

of chocolate makers. These direct alliances allow Primo Botanica 

to ethically source, produce, and deliver the highest quality, 

fresh chocolate with flavors as distinct as their place of origin. 

The Schenectady Greenmarket has grown in recent years to 

include wine vendors as well as craft beer and spirit vendors. 

Yankee Distillers make (from grain-to-bottle) fine distilled 

spirits (whiskey and vodka) in their own facility in Clifton Park. 

They are a significant local producer of fine spirits, and as a 

licensed farm distillery. Yankee Distillers are proud to exceed 

the stipulations of that license by verifiably using only locally-sourced 

grain and not buying alcohol from third parties (regrettably 

this is not the case for some other self-proclaimed 

craft distilleries). In addition to promoting and selling their 

product, they also view as part of their mission the goal to educate 

the public about the distillation process. Yankee Distillers 

revel in the opportunity to let folks meet the actual distillers 

and talk to them about the local craft beverage community (as 

well as to sample their products at the Greenmarket). 

Primo Botanica makes freshly roasted and stoned ground 

chocolate in Troy, NY. Their chocolates are avaialbe at the 

Schenectady Greenmarket. Visit Primo Botanica’s chocolate 

blog at: www.primobotanica.com 

All of Yankee Distillers grain farmers use low-to-no use of 

chemical fertilizers and sprays, and Yankee Distillers use no 

additional additives in the fermentation, distillation, and spirit 

production processes — grain, water, and yeast: that’s it. They 

also give all of their spent mash to local hog and cattle farmers. 

Schenectady Greenmarket is a place to find fresh local produce 

and artisan goods, gather and socialize, and reconnect 

ourselves with our community and our environment. 


Greenmarket 

Shucked 

Fresh Oysters 

The freshest fish available, 

from Captain Rick Lofstad, 

Jr’s boat to your hands! These 

third generation fisherman 

are bringing fresh fish and seafood 

from Long Island to Saratoga—and 

now Downtown 

Schenectady’s Greenmarket. 

I love fresh shucked Oysters! 

So, imagine my delight when 

I stop by Moby Rick’s booth 

at the Greenmarket and sampled 

a fresh, plump, juiciy 

oyster on-the-half-shelf with 

its luscious liquor. 

He had me hooked and I 

could not get my wallet out 

quick enough before he had 

shucked the 5 oysters that I 

requested to eat right away. 

Five fresh oysters shucked 

and ready-to-eat at the Schenectady 

Greenmarket was a 

bargain for just $6 cash! 

ADRIEN JOHNSON 

Jay Street Drum Circle 

Outside on the Jay St. Pedestrian Mall • Schenectady 

Thursday Nights at 6:30 p.m. 

ALL ARE WELCOME ! 


11

SCHENECTADY GREENMARKET 

gourmet grub for bbq and the grill 

In addition to fresh produce, the Schenectady GREENMARKET is the place to 

buy organic, non-gmo chicken, ground beef, fresh fish, pork, lamb, clams, oysters, 

other seafood, and steaks! 

One of the most 

common mistakes 

that people 

make when grilling 

is using the 

spatula or tong 

to mash down on 

burgers, chicken 

and steaks. 

MEAT AT THE MARKET 

Maybe one day at the Greenmarket we 

will demo how to BBQ and grill. 

One of the most common mistakes 

that people make when 

grilling is using the spatula or 

tong to mash down on burgers, 

chicken and steaks...This does 

not cook them any quicker...You 

are just pushing all the juice 

out of the meat onto the coals 

to burn up and evaporate. This 

makes the food dry and less 

flavorful, instead of juicy and 

luscious. Also, trying to season 

meat, fish or poultry with 

salt after the food item has 

been seared (when the pores 

of the meat form a crust on the 

surface of the food and lock in 

the flavor) will not penetrate 

the food—and it will be bland, 

no matter how much salt you 

sprinkle on the food after it 

has been seared. Therefore always 

pre-season grilled foods 

with salt and pepper before 

you cook them! 

Crosshatch aka make Grill 

Marks on Steaks? Here’s a 

tip: With steaks this thick, if 

you go for cross hatch grill 

marks on both sides and 

want a nice rare to medium 

rare, you are going to be 

disappointed. Putting cross 

hatch grill marks on both 

sides is going to make those 

wonderfully caramelized 

proteins but take the steak 

straight to medium. Instead, 

go for a single hatch 

on one side. 


PESTO BURGERS 

Fresh basil pesto is perfect for 

making pesto burgers and steaks 

Here are the 

secrets to making 

a great steak with 

perfect crosshatch 

grill marks 

Set up your grill with 2 

temperature zones of if 

you can not do that heat 

it up to high. Season your 

steaks to your liking in the 

mean time and wait till 

the grill is hot. Make sure 

that the grill grate is clean 

and use some olive oil on 

it before you start. Place 

your meat at a position of 

10 o”clock on the grate 

and leave it there till the 

marks are done Now place 

it in a 90 degree angle at 2 

o’clock and until the marks 

are done. 

GOURMET MUSHROOMS 

The Schenectady Greenmarket has 

one or two mushrooms vendors 

that offer gourmet fungi for making 

vegetarian dishes and/or nice 

side dishes for chicken & meat. 

STEAK & WHISKEY 

Yankee Distillers (from grain-tobottle) 

whiskeys and vodka are 

made with no persevatives. 


13

KITCHEN ENCOUNTERS 

Keep Costs Down 

Ways to Curb the Cost of Your Kitchen Remodel 

Courtesy of Kitchens.com and iBath.com 

To keep remodeling costs in check, you must plan ahead, be willing to compromise, and keep emotions out of the 

financial picture. Here are some suggestions. 1. IDENTIFY AFFORDABLE ALTERNATIVES THAT LOOK LIKE 

EXPENSIVE PRODUCTS. 

Many laminates and solid surfaces come in colors and patterns that resemble granite and other natural stone countertops. Vinyl 

flooring, whether tiles or sheets, offers colors and patterns that look like travertine or other stone tile floor options. Laminate 

floors that look like wood are much cheaper than real hardwood floors. Reface or refinish existing cabinets instead of buying new 

ones. Choose stock cabinets instead of semi-custom or custom. Most stock cabinetry lines offer more material, color and accessory 

choices than in the past. Counter-depth refrigerators look like built-ins because they don’t stick out past the cabinets, but they 

cost nearly 50 percent less. 

2. DON’T CHANGE THE LAYOUT MUCH. If you keep your appliances, 

sinks, faucets, and lights where they are, you can use the existing plumbing 

and gas lines and electrical outlets. Moving utilities can add up to a lot of labor 

costs. Also, any time you cut into the walls, you run the risk of uncovering a 

problem that must be fixed. (See #3.) Many of these problems would need to be 

addressed eventually; you’ve just moved up the timeframe. 

3. PLAN FOR THE WORST; HOPE FOR THE BEST. The National Association 

of the Remodeling Industry recommends setting aside at least 10 percent 

of your budget for unforeseen costs. These may include: 

• Asbestos removal 

• Mold remediation 

• Dry rot 

• Upgrades to the electrical service panel 

• Termites or carpenter ants in the walls, floor, or windows 

• Leaks in the walls from bad plumbing 

• Structural problems that require repair 

• Rotten window frames 

• Improper insulation 

• Code upgrades required by inspectors 

4. DO SOME OF THE LABOR YOURSELF. Relatively easy jobs include minor 

demolition (removing cabinets or flooring), painting walls and ceilings, 

and replacing hardware. Beware of taking on more than you can handle. 

It’s not uncommon for a do-it-yourselfer to try tackling plumbing or electrical 

work to save money, then have to hire a professional when the job 

proves too challenging. 

5. SAVE DETAILS AND DECORATING FOR LATER. You can always add custom 

touches and upgrades—trim and moldings, decorative hardware, cabinet 

organizers, a tile backsplash—down the road. Doing the project in phases 

probably will cost more in the long run, but it will help you out in the short term. 

6. DISTINGUISH BETWEEN NEEDS, WANTS AND WISHES. Make a list of everything you want to do in your new kitchen, 

then classify each item according to the following system: 

• A need is a must-have: a functioning refrigerator, for example. 

• A want would be nice and might be achieved: say, a new stainless steel refrigerator. Most people can’t afford all of their wants 

and will have 

to choose among them or wait until later. 

• Wishes are the dream items: perhaps a complete suite of commercial-grade appliances. Some folks can afford their dream kitchens; 

the rest of us will have to wait until we win the lottery. Researching product prices early in the planning process can help 

you get a realistic feel for what is within your financial means. 



15

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...” 

By David Long 

Visit Mami’s and 

start with 2 for 

$1.50 chicken 

wings, and $1 

beef or chicken 

pasteles...Yummy 

Spanish chicken 

soup, etc.” 

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 offer hard 

to find ethnic cooking smallwares, 

produce, fresh goat meat, etc. 

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); and Mami’s 

Restaurant, located at 911 Crane 

Street in Mt. Pleasant (across from 

the old Mt. Pleasant Diner (which is 

now a Caribbean restaurant). 

Visit the restaurant, and start with 

the 2 for $1.50 breaded chicken 

wings, $1 beef or chicken pasteles 

and/or 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! 

Mami’s Restaurant 

911 Crane Street 

Schenectady, NY 

(518) 377-8700 


Amazing Grilled Flank Steak 

By Landee • Go to Avon Market, Chester’s, Gabriel’s, Predel’s, or Niskayuna Food Coop—see Gourmet Guide 

I would buy two flank steaks and double the marinade recipe, because believe me, 

you’ll want leftovers. Try this recipe with your favorite butcher’s fresh flank steak! 

Prep: 15 min. • Cook: 5-7 minutes 

MARINADE: 

½ C. soy sauce 

3 T. brown sugar 

2 T. lemon juice 

1 chopped onion 

4 cloves garlic—pressed 

¼ t. pepper 

2 T. EVOO 

Warm weather means grilling season 

and THAT means that I am one 

happy girl. Is there anything better 

than firing up the grill, cooking a 

meal and your kitchen staying almost 

entirely clean? Not to mention 

that pretty much everything 

tastes better when cooked on 

the grill. So, I thought I’d share my 

family’s most favorite of all time 

flank steak marinade. It only has a 

few simple ingredients (that most 

stocked kitchens likely already 

have) and it makes that flank steak 

taste like CANDY when it’s done. 

Candy, I say! And everyone knows 

meat candy is every man’s dream! 

Pre-heat only one side of the grill 

on medium heat for indirect outdoor 

barbecue cooking. Using a 

sharp knife, score the flank steak 

lightly in a criss-cross pattern on 

both sides and then put the flank 

steak and the marinade into a 

gallon size ziploc bag. Now, take 

the deliciously infused steak out 

and grill! I do high heat on both 

sides for about 1-2 minutes each 

to sear the meat. Then I turn down 

the heat a bit and do a few more 

minutes on each side. TO SLICE: 

First, find the direction of the grain 

(which way the muscle fibers are 

aligned), then slice across the 

grain rather than parallel with it. 


17

COVER STORY 

AMBITION BISTRO 

The Most Unknown Restaurant in Schenectady Celebrating 18 Years! 

BY FOOD & TRAVEL EDITOR DAVID LONG AND PHOTOGRAPHER PATRICK RAY 

Two guys one dream and a restaurant called Ambition. Co-owner Marc Renson 

says with arms wide open, “Welcome to my world, welcome to my ambition. 

Like attracts like and I like food, music and Hollywood...” 

“A gourmet who thinks of calories is like a tart who 

looks at her watch.” —JAMES BEARD 



19


The Most Unknown Restaurant in Schenectady Celebrating 18 Years! 

Renson and Salomon opened Ambition Coffee & 

Eatery April 10th, 2000, in downtown Schenectady. 

They purchased the building formerly home to 

the historic Old Jay Tavern at 154 Jay Street (on the 

Jay Street Pedestrian Mall and walkway). Renson 

holds a degree in Culinary Arts from Schenectady 

County Community College and Salomon holds a 

degree in Business/Marketing from Siena. 

Ambition started out just as a restaurant which 

then morphed into something greater and larger 

than they ever expected. Along the way, Marc let 

his passion out and when asked, “What is Ambition?” 

Renson normally responds, “I don’t 

know. Ambition is my soul, and how do you 

describe a soul? And if you can describe a soul, 

then that’s Ambition.” 

Encountering strange customers and wild experiences 

Renson said to himself, “…this is a book.” So 

he started keeping notes of all the odd things that 

happened. From customers asking if the cream 

of tomato had milk in it or what does the vanilla 

tea taste like? He took those notes and penned his 

hilarious memoir, Is the Coffee Fresh? Drama, 

dysfunction and daily life at a downtown coffeehouse. 

Nationally published by 23House Publishing, 

his book won the award for best non-fiction in 2017. 

Is the Coffee Fresh? Drama, 

dysfunction and daily life at a 

downtown coffeehouse. 

Renson was chef to Bradley Cooper for seven weeks 

while Cooper filmed The Place Beyond the Pines, 

and also periodically fed the co-stars too--- Ryan 

Gosling, Eva Mendes and Ray Liotta. Broadwayworld.com 

contacted Renson and asked if they 

could film a video in his restaurant while Priscilla 

Queen of the Desert was at Proctors. Renson appeared 

twice on the nationally syndicated The Dr 

Oz Show (only for a cameo appearance both times 

serving food to the Doctor and his VIP guests). 

ESPN owner Bill Rasmussen said to Renson, “Ambition 

always wins” as Marc fed him for two days 

while he visited Downtown Schenectady. 


Then came The Cake Boss, Alton Brown, Kristin 

Chenoweth, Bethenny Frankel, George Hamilton, 

KD Lang, Barbara Eden, and Miss America. “I fed 

a burger to The Godfather of Soul James Brown,” 

said Ambition co-owner Marc Renson---as he let 

out an umm, tilted his head and gave a wink, as if 

saying, yay, I’m cool! 

as the specialty sandwiches---and the crisp, fresh 

greens and fresh vegetable garnishes make the perfect 

accompaniment and/or entrée. 

Renson’s bread pudding won the award from 

Taste of the Capital Region---and the judges from 

Yelp Albany chose his chili as winner in the Chili 

Chow Down contest 2016. Ambition was chosen 

as one of the best restaurants in 2013 by the 

Daily Gazette---and was voted as one of the 

restaurants you must see when visiting Schenectady 

from Culture Trip in 2015. 

Now celebrating 18 years in 

operation, this Downtown 

Schenectady restaurant is 

known for its funky menu, 

nostalgic atmosphere (“if you 

like the gay 80s,” says Renson), 

and openness! 

Ambition also offers a fully stocked bar. Their 

barista prepares all espresso-based coffee drinks, 

smoothies and teas. 

Ambition specializes in serving breakfast and specialty 

sandwiches Monday through Friday 8am till 

3pm, and a phenomenal Brunch---open till 8pm on 

evenings, during Proctors’ shows. 

I personally love the delicious and dreamy sandwiches, 

and earthy selection of breads--- Sourdough, 

Multigrain, Rye, Pumpernickel, Spinach 

Wrap, Tomato Wrap, Wheat Wrap, Croissant, Hard 

Roll, or Bagel ($1 additional on whole sandwiches 

only), Herbed Focaccia, Sun-dried Tomato Ciabatta, 

or Pretzel Bread (for an additional $2 whole 

sandwiches only). Select your bread and Build- 

Your-Own Sandwiches by choosing your favorite 

meat (Turkey, Honey Ham, Roast Beef, Albacore 

Tuna Salad, and Pesto Chicken Salad), as well as 

cheese selections and/or gourmet-made spreads. 

Saturday and Sunday 

Brunch-starting at 9am. 

Choose one of the specialty Omelets, 

sandwiches and/or salads! Drink selections 

include; Mimosa, Bloody Mary, 

South of the Border with shot of Kahlua 

and whipped cream, Irish coffee 

with Bushmill’s whiskey and whipped 

cream, and/or Godiva Hot Chocolate. 

You’ll taste the difference at Ambition Bistro! ADV 

154 Jay Street · Schenectady, NY 

(518) 382-9277 

ambitionbistro.com 

Ambition Bistro offers Build-Your-Own Salads 

all-year-long. The salad selections are as eclectic 


21

They’ll beat 

any competitor’s 

price for 

bought or sold 

jewelry or services. 

That’s 

the Paragon 

Promise!” 

Paragon Jeweler 

A Full-service Jeweler with 

over 20 Years of Experience 

BY PATRICIA TERRILL WITH PATRICK RAY 

Jay Street’s Pedestrian Mall 

has undergone a makeover 

with a new jewelry shop, 

Paragon Jeweler, owned by 

Matthew Powell. He worked 

for over 20 years in the jewelry 

business at the Rotterdam 

Mall before deciding to open 

his own shop located at 163 

Jay Street. 

Fine jewelry and an impressive 

showroom 

Whether you’re looking for 

that one unique piece that calls 

your name or would like help 

in selecting a beautiful item 

from their fine stock of classic 

and contemporary styles, visit 

their showroom today. 

The designer jewelry store 

boasts a wide array of eye 

pleasing necklaces, bracelets, 

and rings. The region’s most 

unique and eclectic inventory 

of white and yellow gold, 

diamond, vintage, new fine 

jewelry, and estate jewelry 

(at impressively low prices) 

are displayed throughout 

the store. 

When Powell left working 

in the jewelry business at 

the mall, Marina DeSantis 

left too and became Powell’s 

manager at Paragon. Powell’s 

vision was to buy and sell top 

quality jewelry, affordable to 

a wide spectrum of budgets. 

That became a reality when 

Matt opened Paragon Jeweler 

at the start of the New Year. 

Engagement and 

wedding rings 

At Paragon, they specialize 

in helping you and your 

partner to discover your 

dream diamond engagement 

ring or bridal set. 

Matt Powell and staff are 

committed to presenting 

unique, timeless, and 

breathtaking pieces and 

they make it their mission 

to offer you uncompromising 

quality and value at 

affordable prices. 

Men’s & Ladie’s Watches 

Paragon Jeweler carries 

men’s and ladies’ dress, fine 

fashion, and sports watches 


in luxury and everyday 

styles, as well as metal and 

leather watch bands to 

match any style. 

Cash for your jewelry 

You’ll receive the region’s 

best price for your gold and 

silver jewelry, diamonds, 

coins, watches, and other 

fine jewelry. That’s the Paragon 

Promise to you. Do not 

accept an offer from anyone 

else until you’ve heard what 

Paragon is willing to pay. 

Visit the store for a quote 

and cash offer, or call and 

tell them what you’re selling. 

They will happily provide an 

estimate over the phone. 

Watch repair 

and watch batteries 

Paragon Jeweler will professionally 

install a new, factory-sealed 

Energizer-brand 

watch battery for only five 

dollars. There is never any 

additional charge for installation, 

and they promise to 

care for your watch as if it 

were their own. They also 

size watch bands ($5). 

As your full-service jeweler, 

Paragon is able to size or 

repair any jewelry without 

exception, and they’ll 

always handle your cherished 

jewelry with the care 

and respect it deserves. 

With over 30 years combined 

experience in the 

jewelry business, the 

Paragon Team strives for 

perfection in all that they 

do---from the most basic 

to the most complex jobs. 

“We strive to exceed your 

expectations. We’ll beat 

any competitor’s price for 

bought or sold jewelry or 

services,” says Paragon 

Jeweler Matt Powell. ADV. 

163 Jay Street Schenectady, 

NY 12305 

Store Hours 

Monday: Friday 10am - 6pm 

Saturday: 10am - 5pm 

Sunday: 11am - 3pm 

(518) 357-3291 

www.paragonjeweler.com 


23

Photography By Patrick Ray 

Gourmet Pickling and Natural Foods 

The DillyBean Open at Schenectady’s Jay Street Marketplace 

Downtown Schenectady’s Jay Street Pedestrian 

Mall and Marketplace has a new gourmet shop-- 

The DillyBean, located at 133 Jay Street. 

Abby Rockmacher, a Niskayuna resident, is a 

health food artisan, who while working toward a 

bachelor’s degree, started pickling. 

Abby worked in the hospitality and restaurant 

industry through college, learning the daily operation 

of a gourmet food business. Her mom, 

Stephanie Rockmacher, attended culinary school, 

and taught her daughter how to cook from an early 

age. The gourmand passion and family tradition is 

infused into the flavor of the fresh made products 

at The DillyBean. It’s an artisan goumet specialty 

retail shop with locally made organic foods---as 

well as Abby’s own gourmet pickled products and 

to-go meals. You’ll also find Kombucha tea here! 

Like many of the artisan and entrepreneur shops 

on Jay Street’s Marketplace, The DillyBean adds 

to the eclectic taste of groovy gourmet food, specialty 

coffee shops, fresh-squeezed juice and tea 

shops, bakery, breakfast and lunch hotspots, delicatessens, 

Irish imported goods, vintage dinette 

and homewares stores. Jay Street expounds much 

more---offering everything from Indian clothing, 

and jewelry---to vinyl antiques, massage and salons, 

records, tattoos, and books at the local bookstore, 

The Open Door Bookstore! 

Abby derived her business name from her great uncle’s 

dilly beans---a pickled green bean. She learned 

how to pickle using a natural process called lacto 

fermentation. I know some people are turned off 

by the word “fermented”…well, fermentation is the 

process used to make MAGNIFICENT gourmet 

foods like craft beers, pickles, sauerkraut, and more! 

Long before refrigeration, people cured their foods 

by fermentation. Following this colonial and culinary 

method---using only salt, vegetables and water 

(and her own secret recipe of spices), Abby creates 

healthy pickled green beans, cucumbers, sauerkraut, 

and more at The DillyBean. 

The store also sells a plethora of hard-to-find herbs, 

sauces, bulk spices, spreads, as well as loose teas. 

All around the shop you will discover fresh baked 

organic products and delectable granola, nuts, and 

sweets. While perusing The DillyBean’s counters 

and shelves of gourmet foods and refrigerated 

products, I came across a case of cured and smoked 

natural bacon, charcuterie, and cheeses...Just then, 

Greek Nick, Downtown’s most friendly and hospitable 

police officer, came in the shop to check on Abby. 

Nick told me that I had to buy the uncured pepperoni. 

Nick’s a foodie and married with a large family, 

so I trust his judgment when it comes to food. 


After Nick made his rounds, I asked Abby whether 

or not she had ever gone to Picklefest in Rosendale, 

New York (Catskill Mountains, now in its 23rd 

year, near my cabin), and she said, “Yes, I entered 

my pickled foods as a contestant there.” I had to 

buy a quart of her half-sour pickles! Abby gave me 

a sample of her healthy half-sours before I bought 

any and I was hooked! 

The DillyBean sells a quart with six fresh made 

artisan pickles in juice for just $5. The dilly beans 

and sauerkraut are reasonably priced as well. 

Rockmacher is hoping the shop will grow and 

help other local producers grow. 

“Everything in the store is 

from New York State or Vermont,” 

Rockmacher said. 

There’s Empty Pockets cage free organic eggs, olive 

oil from the Evergreen Olive Oil Co., goat milk lotion 

and soaps from Shady Acre Homestead, crackers 

from Saratoga Crackers, chocolate from Saratoga 

Chocolate Co., and sauce from Vital Eats among 

other products. And of course, Abby has her own 

gourmet pickled products at The Dilly Bean. 

The DillyBeans lunch specials to-go change weekly. 

Recently, customers raved on Facebook about 

The DillyBean’s Carrot, Ginger Soup with anti-inflammatory 

Turmeric---and the Spinach and White 

Bean Soup. Other weekly lunch specials may 

include; egg salad and/or tuna salad sandwiches, 

or on a bed of fresh greens---and of course dilly 

beans, pickles and sauerkraut! 

Using lacto-fermentation, Abby Rockmacher has 

turned her great uncle’s recipe for pickled fresh 

green beans into a culinary love of customers who 

shop at the store several times a week for the dilly 

beans, cucumbers and sauerkraut. It can take anywhere 

from a day to two weeks to pickle the various 

fresh products made into gourmet delicacies 

on the premises. “As local produce becomes available 

I’m going to pickle anything and everything 

I can get my hands on,” Rockmacher said. She 

also plans to expand to making other scrumptious 

homemade and natural foods. “Come find us on 

the Pedestrian Mall section of Jay Street between 

Proctors Theater and City Hall,” Abby says. 

THE DILLYBEAN 

133 Jay Street ∙ Schenectady NY 12305 

Monday: Closed 

Tuesday: Closed 

Wednesday: 10AM–6PM 

Thursday: 10AM–6PM 

Friday: 10AM–6PM 

Saturday: 10AM–6PM 

Sunday: 10AM–3PM 

(518) 894-7911 

shopthedillybean.com 

facebook.com/ShopTheDillyBean 


25

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 says 

his customers are 

the reason why he’s 

still in business.” 

Katz Kafé 

160 Jay Street 

Schenectady, NY 

(518) 377-0320 

katzkafe.org 

Bradley 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-2pm 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 

By Arthur Logan 

seating experiences—counter, bistro 

tables or relax in the cushioned 

lounge area with its love seats and 

coffee tables. 

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. ADV. 


Takacs Farm 

Jay St. Dried 

Chili Peppers 

Takacs Farm offers extroadinary 

produce on Jay St each 

Thursday in downtown Schenectady. 

Specialty items include 

lemongrass and a selection 

of gourmet dried chili 

peppers—jalapeño peppers, 

lantern, long hot peppers 

are just a few! You can easily 

crush them or grind them 

into powders for use all year 

long. What can you do with 

your dried chili peppers? 

Grind them up to make your 

own special seasoning of 

chili powder, or keep them 

whole and use them as you 

might use a sun dried tomato. 

They can be rehydrated with 

hot water and go great with 

many warm weather recipes, 

like Gazpacho and Hummus. 

Available on Thursdays! 

TOM FROM TAKACS 

TIP: Use a coffee grinder to 

make chili powder. 


27

Saffron chicken skewers 

with sweet tomato jam 

Recipe from by Jennifer Joyce, author of 

Small Bites (Hardcover, DK Publishing) 

This marinade is based on the Spanish tapas dish pinchitos 

murunos, consisting of pork fillet grilled with saffron and spices. 

Pimenton (sweet, smoked Spanish paprika) may be found in 

good delicatessens or large supermarkets. 

1. Combine all of the marinade ingredients in a bowl, mixing 

thoroughly. Flatten the cubes of chicken slightly, add to 

the marinade, and turn to coat on all sides. Leave to marinate 

in the refrigerator for at least 1–2 hours. 

2 Preheat the oven to 400°F (200°C). Thread one piece of 

chicken onto each skewer and season. Heat the oil in a nonstick 

frying pan, add the skewers, and fry to caramelize 

each side of the chicken to your likeness. Transfer to a nonstick 

baking sheet, cover with foil, and place in the oven for 

5 minutes. Alternatively, cook the skewers under the broiler 

or on a barbecue grill. 

3 Arrange the chicken skewers on a serving plate, with the 

sweet tomato jam and the cilantro for garnish. 

PREPARE AHEAD 

The skewers may be marinated 1 day ahead and pan-fried up 

This recipe is very easy to 

make and perect for entertaining 

anytime of year! 

INGREDIENTS 

3 chicken breasts or 

boneless skinless 

thighs, cut into 25 oneinch 

cubes 

25 wooden skewers, 

soaked in water for 1 

hour, to prevent burning 

Salt and pepper 

1–2 tbsp olive oil 

sweet tomato jam 

(purchased) to serve 

A few sprigs cilantro, 

to garnish 

MARINADE 

1⁄2 tsp each coriander 

seeds, cumin seeds, and 

fennel seeds, 

roughly ground 

1 tsp paprika 

2 garlic cloves, crushed 

Pinch saffron, infused 

in 1 tbsp boiling water 

1 tbsp red wine vinegar 

1 tbsp olive oil 

Preparation time 

10 minutes 

Cooking time 

15 minutes 

Makes 25 skewers 



29


Chester’s Smokehouse offers 

over 80 varieties of smoked 

gourmet products from Polish 

blood sausage, pâte and kielbasa 

to smoked cheeses, cold 

cuts, fresh made pierogies, soups, 

sandwiches and more!” 

ALBANY—Chester’s 

Smokehouse opened in 

July 2015 at 15 Watervliet 

Avenue in Albany, near 

the Colonie ShopRite and 

about a block north of Central 

Avenue. The olde world 

Polish butcher shop has the 

smell, look and tastes that 

you would expect to find 

in any of the best butcher 

shops in Europe or NYC. 

Chester Rozycki is an authentic 

Polish butcher and 

charcuterie master, who 

creates succulent selections 

of smoked meats, seafood 

and cheeses that you can’t 

find anywhere else in the 

region. As a young man, 

Chester, attended school in 

Poland to learn how to be a 

butcher while working in a 

15 Watervliet Ave Albany, NY • 518.650.6642 

www.chesterssmokehouse.com 

slaughterhouse. He went 

on to serve in the army as a 

cook before immigrating to 

the United States in 1981. 

Over the past 31 years, 

Chester Rozycki has worked 

in a variety of butcher 

shops and meat processing 

facilities, all while perfecting 

his own special recipes 

now served at the Smokehouse. 

Drive or take the 

bus to the shop for the 

Chester Breakfast Sandwich—3 

eggs, boneless 

pork chop, crisp smoked 

bacon and trio of smoked 

cheeses on a roll. Or stop 

into Chester’s for lunch 

for soups, salads, deli 

sandwiches; and hot entrées 

like store made pierogies, 

golabkis (stuffed cabbage), 

pork chops, grilled knockwurst, 

grilled bratwurst 

or grilled kielbasa—all 

served on a hoagie roll 

with Kapusta. Chester’s 

Smokehouse is the place 

for olde worlde tastes! ADV 


31

Chester’s Smokehouse Sesame Pork 

The tenderloin comes from the full pork loin. As the name indicates, the tenderloin 

is one of the most tender cuts of pork. Try this recipe with Chester’s. 

Prep: 15 min. • Cook: 30 min. 

• 1 pound pork tenderloin 

• 1/4 cup sesame seeds 

• 3/4 cup cornflakes crushed 

• 3/4 tsp. paprike 

• 3/4 tsp. ground ginger 

• 3/4 tsp. black pepper ground 

• 1/4 tsp. salt 

• 3 Tbsp. honey 

Pre-heat only one side of the 

grill on medium heat for indirect 

outdoor barbecue cooking. 

Place sesame seeds in a bowl 

and stir in remaining ingredients 

except pork and honey. 

Coat all sides of the pork with 

honey and sprinkle the sesame 

mixture evenly over pork. 

Brush the grill grate clean, 

and place the pork tenderloin 

on the side of the grill that has 

no flame underneath. Close 

the lide and cook 20-27 minutes 

opposite side of the heat 

until the internal temperature 

of teh pork reaches 145˚F. 

Covering loosely with a sheet 

of foil if the pork begins to 

brown too much. 

When the tenderloin is done 

cooking, let it rest on a rack. Let 

the pork stand 5 minutes before 

slicing on the bias to your 

guests’ desired thickeness. 


ABOUT THESE RIBS 

Country-style ribs are cut from 

the sirloin or rib end of the pork 

loin. The meatiest variety of ribs, 

country-style ribs are sold either 

as “slabs” or in individual servings. 

These pork ribs are perfect 

for those who want to use a knife 

and fork. 

BASIC RECIPE 

Prep: 15 min. • Cook: 60 min 

• 1 1/2 to 2 pound boneless country- 

style pork ribs 

• 2 Cups Apple Cider vinegar 

• 1 Cup cold water 

• 2 Tbsp. vegetable oil 

• 2 Tbsp. molasses, 

or 1/4 Cup brown sugar 

• 1 tsp. salt 

• 1 1/2 tsp, crushed red pepper 

• 1/2 tsp. cayenne pepper 

Outdoor Country-style BBQ Ribs! 

Chester’s Smokehouse • 15 Watervliet Avenue Albany, NY 12206 

(518) 650-6642 • www.chesterssmokehouse.com 

Place ribs in a large bowl or resealable 

plastic bag, set aside. In 4-cup 

glass measure, stir together vinegar, 

water, oil, molasses, salt, red 

pepper flakes and cayenne pepper 

until salt is dissolved. Remove 1/2 

cup marinade; set aside. Add remaining 

marinade to ribs; seal bag 

and marinate for 4 - 6 hours in the 

refrigerator. Remove ribs from marinade; 

discard marinade. 

Prepare medium-hot fire; grill 

ribs over indirect heat for 50 to 

60 minutes or until pork is tender 

and the internal temperature 

reaches 160º F. Baste ribs twice 

with reserved sauce mixture during 

last 15 minutes of grilling. 

Serves 6. 

Ask about the recipe for Country-style 

ribs with Jalapeño 

peach sauce. Ribs basted with 

sauces are called “wet ribs.” 


33

Best local ETHNIC BITES 

authentic Mexican 

The best Mexican food in Schenectady. 

Enchilladas, fajitas, traditional and creative 

Central American cuisine. Full bar and 

spacious dining room. 

Casa Real • 1400 Altamont Ave • 

Sch’dy NY (518) 356-0060 

Curry, Jamaican Jerk & more 

Curry Goat/Chicken, Jerk Chicken, Scrumptious 

Jerk Fried Rice, Fried Chicken, Buttered 

Shrimp, Patties, and more! Go next door for 

the Authentic Caribbean ice cream after. 

Irie Vybez • 313 Central Ave • 

Albany, NY (518) 487-4844 

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 (518) 382-5962 

best bbq and family play 

The best Backyard-style BBQ in Schenectady 

and family-fun entertainment is at Via 

Port Rotterdam Mall! The ribs, pulled pork 

& chicken are yummy and sure to please! 

Backyard BBQ • Via Port Rotterdam 

Mall • (518) 982-1437 

tropical cuisine & bites 

Cilantro Lime Shrimp, Caribbean Fried 

Chicken, Slow Roast Pork, Caribbean Fish 

Bites, Sweet & Sticky Ribs, Yucca and/or 

Plantain Fries. 

Tropics 201 S Brandywine • 

Sch’dy, NY (518) 372-2025 

Indian cuisine buffet all-day! 

The Best Authentic Indian buffet and 

tender curry, tikka, vegetarian and chicken 

dishes—served with naan & salad bar. 

Shalimar • 15 Park Ave 

Clifton Park (518) 348-1494 

Best Italian Deli & Imports 

This caterer and deli is known for its 

braggadocio Italian hoagies and luscious 

Italian to-go entrées. The menu 

and Bindi desserts will happily fill you! 

Capri Imports • 2617 Broadway 

Sch’dy • NY (518) 346-6511 

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! Bring the kids, nieces/nephews 

United Buffet • 2320 Watt 

Street • Sch’dy (No Calls) 

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 served a la carte with sides! 

Mami’s Restaurant • 911 Crane 

St. • Sch’dy NY (518) 377-8700 



35

Gourmet Shopping Guide 

FISH & SEAFOOD MARKETS 

ANKER’S FISH HOUSE 

420 Altamont Ave • Schenectady, NY 

(518) 382-8842 

COMBOS FISH FRY 

865 Crane St. • Schenectady, NY 

(518) 377-6636 

FIN YOUR FISHMONGER 

2050 Western Ave • Guilderland, NY 

(518) 452-4565 

THE FRESH MARKET 

664 New Loudon Rd • Latham, NY 

(518) 786-5150 

family & ETHNIC marketS 

ASIAN SUPERMARKET 

1245 Central Avenue • Albany, NY 

(518) 438-8886 

E & D AFRICAN MARKET 

617 Central Ave • Albany, NY 

(518) 772-4490 

PARIVAR SPICE & INDIAN FOOD 

1275 Central Ave • Colonie, NY 

(518) 512-5118 

BUTCHER SHOPS 

AVON MARKET 

1631 VanVanken Ave • Schenectady, NY 

(518) 374-3197 

BUCKLEY FARM 

946 Saratoga Road • Rt. 50 

Ballston Lake (518) 280-3562 

CHESTER’S SMOKEHOUSE 

15 Watervliet Ave • Albany, NY 

(518) 650-6642 

DNIPRO RUSSIAN, POLISH, ETC. 


(518) 218-9271 

GABRIEL’S SUPERMARKT 

255 Mohawk Ave • Scotia, NY 

(518) 370-0140 

1924 Curry Rd • Rotterdam, NY 

(518) 355-2230 

GAROFALO SAUSAGE CO. 

16 North Center St • Sch’dy 

(518) 374-1478 

MEDINA HALAL MARKET 

286 Central Ave, Albany, NY 

(518) 512-4060 

NISKAYUNA FOOD CO-OP 

2227 Nott St • Schenectady, NY 

(518) 374-1362 

PREDEL’S RANCH 

59 Garnsey Rd • Rexford • (518) 399-0265 

PRICE CHOPPER KOSHER STORE 


(518) 456-9314 

ROLF’S PORK STORE 

70 Lexington Ave • Albany, NY 

(518) 463-0185 

SABAH AFRICAN & MIDDLE EAST 

293 Central Avenue • Albany, NY 

African, Caribbean, Middle Eastern 

Walk-in Store • No Phone Available 

SAL’S QUALITY MEAT MARKET 

2713 Guilderland Ave • Sch’dy 

(518) 346-0408 

SHOPRITE SUPERMARKET 

2333 Nott St E • Schenectady, NY 

(518) 243-4565 

TIMOTHY’S WEST INDIAN MKT. 

1020 State St. • Schenectady, NY 

(518) 346-8802 

COFFEE & TEA SHOPS 


154 Jay St • Schenectady, NY 

(518) 382-9277 

APOSTROPHE CAFÉ 

432 State St • Schenectady, NY 

(518) 881-4515 

ARTHUR’S MARKET & CAFÉ 

35 N Ferry St • Schenectady, NY 

(518) 382-1938 

HAPPY CAPPUCCINO 


(518) 377-1092 

HUDSON RIVER COFFEE HOUSE 

227 Lark St • Albany, NY 

(518) 449-2174 

KATZ KAFE 


(518) 377-0320 

MOON AND RIVER CAFÉ 

115 S Ferry St • Schenectady, NY 

(518) 382-1938 

STACKS ESPRESSO BAR 


(518) 331-6378 

DELICATESSEN & BAKED GOODS 

BELLA NAPOLI BAKERY 

672 New Loudon Rd • Latham, NY 

518-783-0196 

721 River Street • Troy, NY 518-274-8277 

CAPPIELLO FOODS 

510 Broadway • Schenectady, NY 

(518) 370-0860 

CAPRI IMPORTS ITALIAN DELI 


(518) 346-6511 

GERSHON’S DELI & BAKERY 

1600 Union St. • Schenectady, NY 

(518) 393-0617 

NAPOLI BAKERY 

2309 Guilderland Ave • Schenectady, NY 

(518) 374-1810 

OLDE POLISH DELI 

600 3rd Ave. Watervliet, NY 

(518) 326-0943 

PERRECA’S BAKERY 

33 W. Jay St • Schenectady, NY 

Sch’dy (518) 372-1875 

TEASSERTZ BOBA BAR 


(518) 703-6045 

VILLA ITALIA BAKERY 


Schenectady (518) 355-1144 

GOURMET SHOP 

THE DILLYBEAN 

133 Jay Street • Schenectady, NY 

(518) 894-7911 

LENNON’S IRISH SHOP 


(518) 377-0064 

PEDE BROTHER’S PASTA 

582 Duanesburg Rd • Schenectady, NY 

(518) 356-3042 

health foods & SPICES 

BASIC FOODS 

585 Saratoga Rd. • Scotia, NY 12302 • 

(518) 399-2742 

WINE, BEER & SPIRITS 

BOSCIA’S LIQUOR DISCOUNT 

2710 Broadway • Bellevue • Sch’dy, NY 

(518) 346-5706 

CAPITAL WINE 

348 State & Lark Streets • Albany, NY 

(518) 689-0160 

EASTERN WINE LIQUOR 

1619 Eastern Pkwy • Schenectady, NY • 

(518) 346-8085 


ENGLEBARDT’S WINE & LIQUOR 

511 Union St • Schenectady, NY • (518) 372-4788 

FREEMAN’S BRIDGE WINE & LIQUOR 

100 Freemans Bridge Rd. • Scotia, NY 12302 • (518) 346-0400 

GLENVILLE BEVERAGE 

96 Freemans Bridge Rd • Scotia, NY • (518) 374-4615 

KING CORK WINE & LIQUOR 

2430 Watt St • Schenectady, NY • (518) 393-3955 

MADISON WINES & SPIRITS 

795 Madison Ave • Albany, NY • (518) 455-9463 

SABATINO LIQUOR 

210 Quail Street • Albany, NY • (518) 462-4411 

SCOTIA WINES & SPIRITS 

221 Mohawk Ave • Scotia, NY • (518) 346-1872 

KITCHENWARE SUPPLY 

DIFFERENT DRUMMER’S KITCHEN SUPPLY 

1475 Western Ave • Albany, NY 12203 • (518) 459-7990 

SPOON & WHISK • Clifton Park, NY 12065 • (518) 371-4450 

HOME FURNISHINGS & BOOKS 

CITY DISCOUNT FURNITURE 

A variety of products from Dining Sets 

268 Central Ave • Albany (518) 434-5605 

HABITAT FOR HUMANITY 

115 Broadway • Schenectady, NY • (518) 395-3412 

207 Sheridan Ave • Albany, NY (518) 462-2993 

OPEN DOOR BOOKSTORE 

128 Jay Street • Schenectady, NY • (518) 346-2719 

FLORISTS 

ANTHOLOGY STUDIO 

469 State Street • Schenectady, NY 

(518) 723-2020 

DOM GALLO FLORIST 


Sch’dy • (518) 393-0725 

FRANK GALLO & SON FLORIST 

1599 State St • Schenectady, NY 

(518) 399-2424 

1790 Altamont Ave • Rotterdam, NY 

(518) 356-1111 

DIAMONDS • JEWELRY • BUY AND SELL 

PARAGON JEWELER 


(518) 357-3291 


37


Boscia’s and Umami make 

cooking with wine yummy 

Find and share recipes with the “delicious essence” found in 

meats, vegetables, cheeses, spices and any of Boscia’s wines. 

Basic Foods 

585 Saratoga Road 

Scotia, NY 12302 

Simply Organic Frontier® 

bulk spices and herbs.” 

BY EXECUTIVE CHEF DAVID LONG WITH WINE PAIRING EXPERT JOSEPH BRANDOLO 

It’s the season to think about 

grilling meats, poultry, seafood 

and garden vegetables—and 

the other fresh fare that we serve 

in spring and summer—and 

the libations that go with them. 

Many of my favorite cooking 

styles are smoking, grilling and 

sauté. My favorite dish of all 

(not that you asked) is springtime 

pan smoked poultry. My 

masterpiece (in all modesty, 

it is damn good) is Chicken 

Caprese. I once cooked it for 

a Philly French chef and his 

girlfriend and watched them 

decimate the fillets, smoky tomatoes 

and fresh mozzarella. 

And as he licked his fingers, he 

said, “you cook good chicken!” 

Joe Brandolo almost always 

serves Prosecco or big, fat, ripe, 

creamy Chardonnays with 

chicken dishes. In my Chicken 

Caprese recipe I enhance 

the “umami” by using rich, 

ripe tomatoes, white truffle 

oil, Parmigiano-Reggiano and 

fresh mozzarella. “Umami” 

is a category of taste in food 

(besides sweet, sour, salty, and 

bitter). Umami is simply the 

“delicious essence” and savory 

fifth taste. I marinate the chicken 

in garlic, balsamic, and occasionally 

herbs de Provençe, 

or at least parsley, sage, rosemary 

and thyme (with homage 

to Simon and Garfunkle). 

Side dishes include (usually) 

grilled polenta, or pasta. 

Joe Brandolo’s big oak notes 

for Chardonnay indicate the 

wine tends to be a fruit forward 

wine with modest tannins 

and low alcohol. Shiitake 

mushrooms and bonito flakes, 

and dry aged beef have a lot 

of umami. A Boscia’s Discount 

good (Red) Burgundy 

wine, used to deglaze mushrooms 

and red meat, certainly 

works. These wines would 

also work with “the other 

white meat,” pork chops. 

Brandolo likes Cabernet 

and Merlot based wines 

paired with grilled lamb— 

and even calls for an Australian 

Shiraz—that too has lots of 

umami (pronounced oo-mämi). 

Amore cucina e mangia 


39

Chicken & Sausage Giambotte 

The word Giambotte means “mixture.” This recipe works better with bulk Italian sausage— 

an old world recipe blend of ground pork shoulder with fat and spices. 

Prep: 5 min. • Cook: 30 minutes 

2 lb. Italian sausage, recipe, 

pre-cooked into mini balls. 

4 whole boneless, skinless 

chicken breasts, or boneless 

thighs, sliced in 2 inch pieces. 

¼ cup EVOO 

1 bag yellow potatoes, sliced 

1 red bell pepper, sliced 

2 green bell peppers, sliced 

1 large Vidalia onion, sliced 

12 whole garlic cloves 

chicken stock (optional) 

1 teaspoon oregano 

½ cup chopped fresh basil 

½ cup chopped parsley 

salt and pepper to taste 

red pepper flakes (optional) 

In a large skillet, sauté the sausage 

until browned. Remove 

the sausage and set aside in 

bowl. Sauté the chicken pieces 

in the oil from the sausage 

in the skillet. Season with 

black pepper and cook until 

brown. In a separate skillet, 

heat up some EVOO and add 

the peppers, onions and potatoes. 

Season with salt and 

pepper. Brown the vegetables 

and cook until tender. Transfer 

the vegetables to the skillet 

with the chicken, and add the 

sausage back to the pan. If using 

the chicken stock, add to 

the mixture. Add the chopped 

parsley and basil, and season 

with salt and pepper to taste. 

Simmer until all ingredients 

and flavors are infused well together. 

Serve with Italian bread 

& homemade Caesar salad! 

ITALIAN SAUSAGE RECIPE: 2 lb 

ground pork with fat, 2 tsp salt, 6 

tsp paprika, 2 tsp garlic powder, 

2 tsp fennel seed, 2 tsp pepper, 1 

tsp oregano, 1 tsp sage, 1 tsp basil, 

1 tsp thyme. Mix well. Make bulk 

one day ahead and refrigerate. You 

can also buy bulk Italian sausage.

Taste of Schenectady and Beyond Vol 4 • No1

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