8 months ago

Taste of Schenectady and Beyond Vol 4 • No1

In this issue, we spotlight Ambition Bistro and the Jay Street Marketplace of Schenectady small businesses. 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 ALL of its people!


30 Taste of Schenectady® and Beyond Vol. 4 No. 1

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 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 Taste of Schenectady® and Beyond Vol. 4 No. 1 31