Taste of Schenectady WINTER 2019

The gourmet food and lifestyle connection© 

& BEYOND 

FREE 

Vol. 4 • No. 3 

TROPICAL FEVER 

EXECUTIVE LOUNGE 

Caribbean Cuisine & Catering 

DIY EAST INDIA COMPANY 

36 Mason Jars Spice Collection 

PORSCHE TRAVEL CLUB 

Vail, Colorado on Ice & Snow! 

TOP 10 ETHNIC BITES 

That Won’t Break the Bank 

BLACK PUDDING 

Cooking Curry, Tandoori, 

and a Taste of Punjab, India 

tasteofschenectady.com 

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

Contents and a few spotlights 

24 

TROPICAL FEVER EXECUTIVE LOUNGE 

It took a few years to reopen after the Jay Stree Fire forced this hotspot 

to close its doors. Tropical Fever Executive Lounge is back! 

This place is the only Trinidadian restaurant outside New York City. 

STEP-BY-STEP FREEDOM 

8 

42 

Jerk Fillets with Island Fruit Medley, Saffron Butter 

Grits and Collard Greens, tell the story of Dutch 

Oven Salmon and Upstate New York slavery. 

COOKING TANDOORI-STYLE 

Kashmiri powder and natural masala spices, with 

the right amount of heat produces juicy Tandoori. 

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! 

TasteDineAndShop.com 

14 

2 Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 3

Taste of Schenectady® and Beyond • www.tasteofschenectady.com • Vol. 4 • No. 3 

3

publisher’s note 

Instead of investing in Myanmar, East India Company (EIC) must sanction! 

By Food and Travel Editor and Publisher David Long, Jr. 

Wintertime is the perfect season to slow 

down, and reflect upon the changing of 

seaons and quality of life for all people. 

Myanmar leader Aung San Suu Kyi in 

January 2019, urged global investors to 

put their money into Myanmar, seeking 

to offset the negative impact of the 

Rohingya Crisis and slow POSSIBLE 

economic international sanctions. 

About one-million Rohingya Muslims 

have fled from western Rakhine State 

into Bangladesh since a military crackdown 

in 2017, to escape persecution. 

A United Nations mandated fact-finding 

mission said that Myanmar’s military 

carried out mass killings and gang rapes 

of Rohingya with “genocidal intent” and 

called for top generals to be prosecuted. 

Myanmar rejected the findings. 

The International Monetary Fund (IMF) 

said last year its data indicated that some 

foreign investors were delaying final 

approval of projects until there was clarity 

about how the situation may unfold. 

Myamar has a lucrative textile industry 

that fuels the British East India Company 

(EIC), a British-Dutch-Dubai-NAME-UAE 

conglomerate aka Hindustan UNILEVER 

EAST INDIA COMPANY (EIC) MUST HELP 

ROHINGYA IN BANGLADESH & MYANMAR 

— its CEO is Mumbai-born and London-based 

Sanjiv Mehta. His dad was a 

leader in the WORLD PARLIAMENT OF 

RELIGIONS--who traveled to Chicago, 

USA... Mahendra Mehta was born in Antwerp, 

Belgium, in 1933. The family started 

in the diamond mining business. Sanjiv 

Mehta was appointed as the Chairman of 

UNILEVER North Africa and Middle East 

(N.A.M.E.) — consistsing of businesses 

in 20 countries from Oman in the East 

to Morocco in the West. In 2005, Mehta 

purchased the East India Company from 

its last 30 to 40 stockholders. The East 

India Company’s primary products are 

Oil, OPIUM, and household goods. 

In order to boost sales, Hindustan Unilever 

(EIC) has been entering new markets like 

Myanmar, where it announced a joint venture 

with a local household goods maker. 

Saniv Mehta also heads UNILEVER in 

South Asia, encompassing businesses in 

Pakistan, Bangladesh, Sri Lanka and Nepal, 

as VP. Read about the crisis on page 11. 

Volume 4 • No. 3 

Food & Travel Editor 

David J. Long, Jr., CDM, CFPP 

Copy Editors & Layout 

Sarah Jasmine and Michelle Minix 

Contributors 

Herta Ginsburg • Francis Kelly • Jack Ryan 

Photographer 

Patrick Ray 

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 from the Publisher. 

©2014-2019 All Rights Reserved, Taste of Schenectady®. 



5

1-ON-1 WITH MARCUS 

Celebrity Chef Marcus Samuelsson 

let me in his kitchen to see his 

version of ahi tuna tartare stuffed 

inside a fresh avocado... 

Samuelsson 

was selected 

as a guest chef 

at the White 

House under the 

Obama Administration, 

where 

he planned and 

executed the 

administration’s 

first state dinner 

honoring Prime 

Minister Singh of 

India, in 2009.” 

CREATE TV No Passport Required 

host and executive producer Marcus 

Samuelsson is the acclaimed 

chef behind Red Rooster Harlem, 

Ginny’s Supper Club, Streetbird 

Rotisserie, Marcus at the Hamilton 

Princess & Beach Club in 

Bermuda, Norda Bar & Grill in 

Gothenburg, Sweden, Red Rooster 

Shoreditch in London and Marcus 

B&P in Newark, NJ. He has thrilled 

the food scene with a blend of culture 

and artistic excellence, first 

catching the attention of the culinary 

world at Aquavit. During his 

tenure as executive chef there, he 

received an impressive three-star 

rating from The New York Times, 

the youngest person ever to receive 

such an accolade. 

Samuelsson is the author of several 

cookbooks, including the James 

Beard Award-winning The Soul of 

a New Cuisine, Marcus Off Duty: The 

Recipes I Cook at Home, and The Red 

Rooster Cookbook (2016), etc., etc. 

He serves on CREATE TV, and as a 

recurring judge for “Chopped,” one 

of Food Network’s highest-rated 

STUFFED AVOCADO TARTARE 

Simple but elegant. Remove pit 

from the avocado; add the mince 

ahi tuna & blended ingredients. 

series with a following of over 20 

million viewers a month. Samuelsson 

was selected as a guest chef at 

the White House under the Obama 

Administration, where he planned 

and executed the administration’s 

first state dinner honoring Prime 

Minister Singh of India, in 2009. 


7

Step-by-Step Cooking & Freedom 

Jerk Fillets with Island Fruit Medley, 

Saffron Butter Grits & Collard Greens, 

tell the story of Dutch Oven Salmon 

New Netherland was the territory 

granted to the Dutch West 

India Company in 1621 by the 

government of Holland. It stretched 

from Manhattan to Albany (Fort Orange) 

along both sides of the Hudson, then 

called the North River. New Amsterdam 

was the main settlement in the colony 

and was located at the tip of Manhattan 

Island. In 1655, New Netherland gained 

territory along the Delaware River. The 

first slaves arrived in New Amsterdam 

around 1627. By comparison, the 

first “20 and odd” Blacks arrived in 

Jamestown Colony in Virginia in 1619, 

and were then sold into slavery to West 

India Company (WIC) stockholders. 

By the late 1630s, there were 100 

enslaved men and women in New 

Amsterdam, amounting to onethird 

of the population. In the early 

years of New Amsterdam, the enslaved 

worked for the Dutch West 

India Company (WIC), not for individual 

residents of the colony. 

Without slave labor, New Amsterdam 

might not have survived. Slaves 

sawed down trees, turned the soil so 

it could be farmed, built roads, and 

constructed the wealthy WIC stockholders’ 

buildings. 

Wall Street and the New York Stock 

Exchange (NYSE; at 11 Wall Street) 

today runs along what was once 

the Slave trade Wall of the fort in 

Manhattan (NYC), built by slaves. 

• The Dutch West India Company 

began to grant partial freedom, in the 

1640s. These former slaves owed a 

tax to the WIC; white colonists did not. 

They also had to work for the colony, 

and their children were automatically 

slaves. Records from Jesuit missionaries 

as early as 1657 note fishermen 

taking large quantities of salmon from 

the Salmon River (Lake Ontario tributaries), 

and from Geneva and Rome, 

NY. Salmon were caught in Mechanicville 

and Troy, in the late 1800s, 

passing the dams of the Erie Canal. 



9

DIY 36 MASON JARS 

“East India Company” 

Spice Kit Collection 

In 1664, New Amsterdam passed to British EIC control 

My oldest brother is a Hindu. He 

lives in India, where he is studying 

under a famous guru. I am a Christian, 

and live in upstate New York, 

where there are some great restaurants 

that I frequent to enjoy ethnic 

food and Naan—like Madina Sweets 

& Restaurant, located at 295 Central 

Avenue, Quail St Station, in Albany, 

NY, next to the outdoor parking lot 

(see photo right). 

Madina Sweets and Restaurant’s 

Lunch Buffet is only $6.99 (MON- 

FRI, 11-3pm), $7.99 (SAT&SUN), 

and Dinner (FRI&SAT 5-9) $9.99. 

I started cooking Punjabi Indian 

foods for Hindu, Muslim and Sikh 

executives, and other dignitaries, 

as part of my job as an executive 

chef in Lanham, Maryland (1996 to 

1998). Nearby was Forte Meade and 

the NSA, and Washington, DC. 

I was a “big-shot chef”— 

ONLY as good as my last meal 

and repertoire of recipes. You 

see, I had to learn to make the 

many masala spice mixes that 

make this 1947 split region of 

the world cuisine so colorful, 

complex, and full of flavor. 

The partition of India, in 1947, 

eventually accompanied the 

creation of two independent dominions, 

India and Pakistan. The 

Dominion of India became, as 

of 1950, the Republic of India 

(India), and the Dominion 

of Pakistan became, as of 

1956, the Islamic Republic 

of Pakistan (Pakistan). In 

1971, the People’s Republic 


of Bangladesh (Bangladesh) came into 

being after the Bangladesh Liberation 

War. The partition involved the division 

of three provinces, Assam, Bengal and 

Punjab, based on district-wide Hindu or 

Muslim majorities. 

Punjab aka Punjabi is a geopolitical, cultural 

and historical region in South Asia, 

specifically in the northern part of the 

Indian sub-continent, comprising areas of 

eastern Pakistan and northern India. The 

boundaries of the region are ill-defined 

and focus on historical accounts. 

Aung San Suu Kyi (born 19 June 

1945) was raised in British Burma 

(now Myanmar), and is the first 

defacto PM. The ongoing GENO- 

CIDE in Rakhine State, is where 

the Buddhist 969 Movement, 

and armed forces have ethnically 

cleansed and displaced over 

one-million Rohingya, who fled 

to Bangladesh. Traces of the EIC 

remain in Bengal. The British 

protect Aung San Suu Kyi. 

Madina Sweets and Restaurant 

WAIT FOR PAGE TO LOAD: 452,083 PEOPLE HAVE 

SIGNED THE PETITION TO Take back Aung San Suu 

Kyi’s Nobel Peace Prize: https://www.change.org/p/ 

take-back-aung-san-suu-kyi-s-nobel-peace-prize 

...GENOCIDE in 

Rakhine State, is 

where the Buddhist 

969 Movement, and 

armed forces have 

ethnically cleansed 

and displaced 

one-million (ethnic) 

Rohingya, who fled 

to Bangladesh.” 

Brits & Black Pudding 

MY MATERNAL GRANDPA WAS BORN IN ENGLAND, AND CAME 

TO NYC. MY PATERNAL LONG FAMILY ARRIVED IN 1643. 

The Longs of Europe came to America and settled in Culpeper, Virginia in 1643. 

The British East India Company (EIC) wealthy London stock holders took over 

America in 1664, and then the Indian subcontinent in 1757. TURИ: Washington’s 

Spies is an American period drama TV series based on Alexander Rose’s 

book Washington’s Spies: The Story of America’s First Spy Ring (2007), a history 

of the Culper Ring. The “Culper” name was suggested by George Washington, 

who devised it from Culpeper Co., Virginia. During the American Revolutionary 

War, seventeen (17) Long men out of 250 Culpeper Minutemen, under Major 

Gabriel Long, traveled from Culpeper to join General George Washington’s army 

in its Siege of Boston; Battle of Trenton, Battle of Princeton, etc., etc. Prince Hall 

and 15 other Blacks sought initiation into the British Masonic Lodge No. 441 of 

the Grand Lodge of Ireland on March 6, 1775. The Culpeper Minutemen are 

remembered for their company flag: a white banner depicting a rattlesnake, featuring 

the phrases “Liberty or Death” and “Don’t Tread on Me”. My paternal 

great-grandpa Joseph Long, was a Culpeper farmer, and Major Gabriel Long was 

fond of killing and scalping British officers and Tories. Maj. Glenn Williams 

(ret.), a historian at the U.S. Army Center for Military History, records that the 

Patriots’ sides during the Revolutionary War was the most integrated Army until 

the Korean War. My paternal grandpa, Thomas Long, was born on the farm in 

Culpeper, VA. He migrated to Poughkeepsie, NY in the late 1800s, and eventually 

bought 11 acres to keep farming as a family business. Traditional Irish Black 

Pudding is a United Kingdom and Northern Ireland sausage made of fresh blood, 

oats, pearl barley, onion, fat, spices and sultanas. Fruit Pig Butchery in the U.K. 

ships blood sausage all over the world as the American Revolution continues! 


11

Hot, Sweet and Zangy Chaat Masala 

Originating from the Indian subcontinent, Chaat Masala is primarily used in 

the cuisine of Bangladesh, India (Punjab), and Pakistan (Punjab province). 

Prep: 15 minutes 

INGREDIENTS 

2 1/2 Tb cumin seeds 

1 Tb coriander seeds 

1 1/2 tsp fennel seeds 

1 1/2 tsp ajwain seeds 

(caraway aka carom) 

1 tsp dried mint leaves 

1 tsp kala namak powder 

(black salt) 

1 tsp asafoetida (Hing) 

3 Tb Green mango powder 

4 1/2 tsp Tamarind powder 

1 tsp black peppercorns 

5 tsp Kashmiri 

red chili powder 

1 tsp Ginger powder 

Roast whole spices in a pan 

wthout scorching, cool, and 

then grind into a powder. 

Mix ground whole spices 

with powdered spices, and 

store in an airtight glass jar 

out of sunny areas. 

Chaat is often used as 

spice in cooking. Chaat 

masala is also sprinkled 

on salads in India. Fruit 

Chaat has less cumin, coriander, 

and ginger, but 

more Kashmiri chili powder, 

black salt, dried mango 

powder (amchoor ) and 

asafoetida (hing powder). 

Recommended use: Indian curries, 

Indian lemonade, pan fried corn with 

lime — sprinkled on fried okra subzi 

(subza), or boiled potato dishes, sweet 

yam dishes, and/or on eggs dishes. 


INDIAN CONDIMENTS 

Have you ever wondered how 

to make Chicken Tandoori, the 

Raita, Red Onion Chutney & 

Tamarind Sauce served on Indian 

restaurant buffets? The recipes 

are alot of fun, and the toasted 

Indian spices, crushed in a pestle 

and mortar, are a therapeutic and 

yummy workout. 

RED ONION CHUTNEY 

Prep: 10 min. • Cook: 5 minutes 

Sauté all these Ingredients: 

2 lb red onions, chopped 

2 Tb ghee, melted in pan 

1 Tb cumin seeds, toasted 

4 Tb Kashmiri powder 

7 oz. tomato paste 

1 tsp black salt 

Chill and serve cold. 

Raita and Red Onion Chutney 

BUY LAMB AT RAMESH WEST INDIAN AMERICAN GROCERY STORE 

822 Crane St, Sch’dy NY • (518) 372-2332 

Homemade Raita, and Red Onion 

Chutney—and fresh made Tamarind 

Sauce—sure makes Indian 

food dishes like Lamb Korma and 

Tandoori a sensational Punjabi 

restaurant-style Indian dinner at 

Home! Raita is the common name 

of that yummy cold condiment, 

originating from the Indian 

subcontinent, made with dahi 

(yogurt, cucumber, salt, scallions, 

fresh mint & fresh coriander) that 

cools your tongue when dining 

on Indian food. To make; seed 

and salt minced cuke to drain 

liquid, mix ingredients and chill. 

Tandoori Chicken is a famous Indian 

poultry dish prepared by brining 

and then marinating raw chicken in 

a yogurt and multiple masala spice 

blend...It’s cooked too dry on long 

spits in a 900˚ F tandoor (a vertical 

clay oven fueled with charcoal). 

You can make juicier Tandoori at 

home in a 450˚F oven (see recipe). 


13


Make your own tandoor oven 

for naan, tikka & more! 

It’s easy to make an outdoor tandoor using terracotta pots, 

clay, grate, and a steel drum...What about an indoor tandoor? 

Source spices 

at your favorite 

Asian Markets... 

Make your own Tandoor 

and Tandoori Chicken 

with a fresh ground bulk 

spices and herbs of the 

Indian subcontinent.” 

Restaurant-style Chicken Tandoori 

Prep: 30 min. • Cook: 1 hour 

3 lb. Chicken Quarters 

1 Cup hung curd 

(yogurt drained in cheese cloth) 

2 Tb ginger garlic paste, fresh 

1 tsp lemon juice 

1 tsp kosher salt 

1 tsp Chaat Masala (see recipe) 

1 tsp Garam Masala 

5 green cardamom seeds 

1 tsp turmeric powder 

1/2 tsp fenugreek powder 

1/2 tsp black salt 

1 tsp black peppercorns 

1 tsp black cumin seeds 

2 Tb Kashmir red chili powder 

2 Tsp Mustard Oil 

1/2 Cup chickpea flour 

Ghee (clarified butter, optional) 

To get that authentic restaurant-style 

aroma, look and taste 

of Tandoori chicken, you’ll need 

to convert your home oven to a 

fiery hot (450˚F) gas, charcoal-infused, 

and clay (stone) oven, using 

a pizza stone — and crisper 

basket to keep hot air circulating 

around the marinated chicken. 

The charcoal pellets (ashed over), 

infuse that smoky flavor. 

*Using a crisper basket in a DIY 

kitchen home-style tandoor (preheated 

to 450 degrees, instead 

of the typical 900˚ F tandoor 

clay oven) produces chicken that 

is not dry and tough—it’s crisp 

on the outside, and is juicy and 

tender on the inside — with a 

sensational Indian spice flavor! 

The marinade drippings impart a 

smoky flavor onto the food... 

Remove the skin, clean, and score 

the bone-in chicken. Mix the spices, 

yogurt and lemon juice, and rub 

the marinade all over the chicken. 

Place in a large food storage bag, 

and refrigerate 24 hours. On day 

of cooking, preheat oven to 450˚F. 

Add chickpea flour and mustard oil 

to the bag and rub. Take chicken 

out bag. Roast in Crisper Basket to 

an internal temperature of 165˚F. 


15

What’s Indian food without soft Naan? 

The secret is that I substitute coconut milk for regular milk, and make artisan shaped 

garlic-coriander-cumin Naan by hand. Naan is traditionally slapped onto the sides of 

the 900˚F tandoor oven—here I use a 450˚F pizza stone instead. 

When it comes 

to breakfast or 

anytime of day 

breads, there is 

Naan other than 

Fresh made Butter 

and Garlic, 

Coriander, and 

Cumin Naan.” 

Dough Ingredients: 

4 C flour 

1 tsp baking powder 

1/2 tsp baking sodar 

1/4 C yogurt 

2 tsp sugar 


2 egg beaten 

1 1/2 coconut milk 

Garnish: 

1 Tb fresh coriander, minced 

10 garlic (blanched), minced 

2 Tb cumin seeds, toasted 

butter, to brush on cooked naan 

METHOD: 

Sift all the dry ingredients into a large 

bowl. NOTE: The bowl should be large 

enough to be able to knead the dough inside 

the bowl. 

Beat the eggs and whisk with the coconut 

milk. Make a well in the center of the 

sifted dry ingredients and add the wet ingredients. 

Mix with fork, and knead the 

dough for 5 minutes, and let the dough 

ferment 30 minutes covered on top of 

the warm oven. After 30 minutes, divide 

dough, rub oil on your palms, and shape 

the dough into balls, and then oblong thin 

Naans (by pressing the naan discs with 

your fingers). Top the Naan with minced 

coriander and garlic, toasted cumin seeds, 

and press the garnishes into the naan 

dough with the back of a spoon, or your 

fingers). Grab the ends of the Naan dough 

with a slight twist, and place three Naan 

at a time on the 450 degree hot pizza stone 

in your homemade tandoor for 1 to 2 minutes. 

Take off the Tandoor, and brush with 

melted Ghee or salted butter. EAT AND 

ENJOY with traditional Indian foods. 



17

Biryani is loved the world over! 

Take your taste buds from New Delhi to Bangladesh with our 

recipe for a Bangin’ Brunch of Chicken & Shrimp Biryani 

INGRDIENTS: 

1 lb raw shrimp, extra large, peeled 

and deveined, tail-off 

2 boneless, skinless chicken thighs, 

cut large pieces 

1 lb basmati rice 

7 baby Dutch potatoes, guartered 

3 tablespoons butter or ghee 

3 medium sized onions 

3 scallions 

1/2 tsp Garam Masala 

ginger garlic paste (5 cloves garlic 

and 1 inch piece of ginger, pureed) 

5 medium sized tomatoes 

3 Tb tomato paste 


1 tsp sugar 

1 lime, juiced 

BIRYANI MARINADE: 

½ C plain yogurt 

1 tsp mustard oil 

1 Tb Kashmiri powder 

1 Tb Fish Tikka Masala 

1 tsp turmeric powder 

1 tsp Biryani Spice (recipe below) 

BIRYANI SPICE MIX: 

To make the Biryani spice powder 

ground the following whole spices: 

2 bay leaves 

1 clove 

1 tsp fennel seeds 

4 cardamom pods without peel 

1 whole cinnamon stick 

1 small star anise 

SAFFRON CREAM: 

1 tsp saffron threads 

¼ C half n half or milk 

1 bunch of coriander, chopped 


THE ULTIMATE 

Biryani (pronounced [bir:ja:ni]), originated 

as a Muslim dish, but is loved the 

world over as well by Christians and Reformed 

Jews (who are willing to eat meat 

combined with dairy products). Biryani 

is especially popular among the diaspora 

from the Indian subcontinent. 

We featured this 

lovely & tasty 

dish of Chicken 

& Shrimp Biryani 

on our Facebook 

page...Here is the 

recipe we promised 

to share in 

this issue.” 

1 bunch fresh mint, chopped 

1 C fried onions 

1 C chicken stock, low sodium, 

or water 

METHOD: 

Pre-heat oven to 350˚F, or cook 

entirely stove top. Start by 

adding the Saffron to the cream 

or milk, and set aside. Boil the 

potatoes, drain, and top with 1 

tabelspoon of the Saffron Cream. 

Soak the basmati rice for at 

least 20 minutes in cold water 

in a large pot. Rinse in a colander, 

and place the rice back in 

the pot. Cover with water by a 

half-inch, and boil the rice for 10 

minutes on medium heat. Then 

rinse the rice once more until the 

water runs clear, and let stand. 

Drain off all water. 

Combine yogurt, mustard oil, 

Kashmiri chili powder, Fish 

Tikka Masala, turmeric, and 

Biryani Spice. Divide the marinade 

between the chicken and 

shrimp, and rub all over the raw 

poultry and seafood separately, 

and let stand in separate bowls. 

Wash and sterilize hands. 

In a Dutch Oven or heavy pot, 

melt the butter/ghee and cook 

the chopped onions and scallions 

for 2 minutes. Add the Garam 

Masala, ginger garlic paste 

and tomato pasted, and cook 1 

minute more. Add the chopped 

tomatoes, black salt and sugar, 

and stir. Remove the vegetable 

mixture from the pot, add oil, if 

needed, and brown the marinated 

chicken until two-thirds cooked. 

Remove the chicken and brown 

the marinated shrimp in the 

Dutch Oven for 1-minute. Remove 

the shrimp and reserve. 

Place the cooked vegetables, and 

cooked chicken back in the pot. 

Cover the vegetables and chicken 

with half of the cooked Basmati 

rice, topped with half of the 

cooked shrimp, half of the cooked 

potatoes, and half of the chopped 

fresh coriander, mint, and fried 

onions. Pour half of the Saffron 

Cream, and repeat. Add stock, 

cover, and finish in oven for 20 

minutes. Eat and enjoy! 


19

Spicy Aphrodisiacs 

are already in many 

dishes you enjoy! 

Simply put, food and sex have 

been linked for centuries by 

one culture or another, since 

both ensure the survival of the 

human race. And at some point, 

every food was considered to 

be an aphrodisiac — an edible 

substance that imparts amorous 

qualities and stimulates. 

Spices definitely add that extra 

something — they change the 

BY HERTA GINSBURG 

ordinary, the predictable and 

the dull — they contribute to 

the visual satisfaction and their 

smells stimulate the olfactory 

senses. Everything from all the 

various peppers to cardamom, 

fenugreek, ginger and pine 

nuts has been praised as an 

aphrodisiac. From personal experience 

and a little research, 

here are my choices. 

Cloves, according to the Chinese 

and the Romans, are probably 

one of the most powerful 

natural aphrodisiacs. Authorities 

on medicinal plants and 

spices from around the world 

have been unanimous in lavishing 

their praise on saffron 

as the ultimate agent. In the 

Song of Solomon (one of the 

books of the Holy Bible’s Old 

Testament) a new bride was 

compared to a garden that did 

not lack for saffron. 

I bet you never thought of garlic 

as an aphrodisiac. In Homer’s 

epic, Odysseus seduces Circe by 

using garlic. Most of the Indian 

recipes in this issue use 

ginger-garlic paste —Yes!

KITCHEN ENCOUNTERS 

HOME DESIGN 

Different Types of Flooring and Comparison 

Courtesy of Kitchens.com and iBath.com 

When you choose vinyl, you’ll need to decide on 

a type: standard or inlaid. The key difference between 

the two is: Standard vinyl uses a rotogravure 

process in which the color and pattern are printed 

on one sheet layered between a thick, clear upper 

surface (the wear layer) and a foamy vinyl 

core. In inlaid vinyl, the color and pattern go 

all the way through the core material. Inlaid 

vinyl is considered the more dense and durable 

of the two. 

Both types of vinyl have a protective no-wax coating 

or a polyvinyl chloride (PVC) surface (the same 

water-resistant resin used on raincoats). Jump 

around on the floor samples before you decide, 

as the cushiness will vary depending on the thickness 

of the core material in inlaid vinyl and of the 

wear layer in standard vinyl. There are endless options 

for colors and patterns, and you will not have 

to worry about water discoloring the floor. Vinyyl 

also has no maintenance beyond sweeping and 

mopping, and it resists scuffs and stains from kids 

and pets. 

You’ve stepped on plenty of VINYL in your 

lifetime. One of the most common kitchen 

flooring materials, it’s known as “resilient” 

because of its ability to bounce 

back into shape. That’s what gives it a cushiony 

feel. Vinyl comes in sheet or tile form (which can 

be easier to install but also more susceptible to 

water damage because of its seams) and in all 

kinds of colors and patterns. 

LAMINATE flooring resembles hardwood or stone 

while offering the easy maintenance of vinyl. 

Some people turn their noses up at the idea of obtaining 

the look of natural materials from plastic 

laminate adhered to fiberboard or particleboard. 

But you may want to consider the product, which 

has been popular in Europe for decades, if you 

want the look but not the price tag of real wood. 

Bring color into the kitchen via the floor with 

CERAMIC TILES. What ever you decide, make 

sure to call a professional carpet, hardwood, 

laminate and ceramic tile dealer! Next time we 

will discuss types of carpet for your home... 


360-plus restaurant 

and gourmet shop listings at: 

TasteDineAndShop.com 


23


Caribbean Cuisine and Catering 

By Food and Travel Editor David Long, Jr. 

Schenectady doesn’t have a “Little Trinidad” 

or Caribbean corridor in which to dine on 

the exotic dishes and tropical flavors of Trinidadian 

food. Kenneth Manmohan changed 

all that when he opened Tropical Fever Executive 

Lounge, across the street from City Hall, at 108 Jay 

Street, in Downtown Schenectady! 

Manmohan moved to America from Trinidad in 

2003, and worked hard for ten (10) years to open 

his dream restaurant on September 11, 2013. 

Seventeen months later, Tropical Fever Executive 

Lounge and other businesses were forced to close 

after the Jay Street fire. Tropical Fever Executive 

Lounge reopened at 108 Jay Street in November 

2018. Now, guests can sit down to a bowl of stickto-your-ribs 

Oxtails, or a plate of Curry Chicken, 

Curry Goat, Stewed Chicken, Jerk Chicken, and 

more—all served with cabbage, rice and peas! 

Trinidad and Tobago, officially the Republic of 

Trinidad and Tobago, is a twin island country that 

is the southernmost nation of the West Indies in the 

Caribbean. It is situated 81 miles south of Grenada off 

the northern edge of the South American mainland, 

6.8 miles off the coast of northeastern Venezuela. It 

shares maritime boundaries with Barbados (where 

my maternal great-grandparents were born and 

lived) to the northeast, Grenada to the northwest, 

Guyana to the southeast, and Venezuela to the 

south and west. Trinidad and Tobago were ceded 

to Britain in 1802 under the Treaty of Amiens as 

separate states and unified in 1889. Trinidad and 

Tobago obtained independence in 1962 and became 

a republic in 1976. There are no other Trinidadian 

restaurants in the area—the closest ones 

are located in NYC. You can taste the rich flavors 

in the cuisine at Tropical Fever Executive Lounge. 

Caribbean cuisine has a sweet smell to the senses 

and tropical tastes. The population of the Caribbean 

islands developed from a mix of indigenous 

people. Spanish and English colonizers, and slaves 

brought from West Africa, and Chinese and Indian 

indentured servants, all played a part in shaping 

Caribbean traditional foods. You might be surprised 

by the Asian influence to Caribbean cuisine, but do 

not be, because some of the best jerk sauce recipes 

use soy sauce in the ingredients…Dine at Tropical 

Fever Executive Lounge and order sides of versatile 

Vegetable Chow Mein or Chicken Chow Mein to 

accompany any of the dishes on the menu! 



25


Wintertime is a perfect season to enjoy the warm 

and inviting aroma and flavor of hearty soup… 

Tropical Fever Executive Lounge offers fresh, chef 

made Chicken Soup, Cow Foot Soup, Goat Soup, 

and Corn Soup to whet your appetite and fill your 

tummy! On one of my visits to Tropical Fever 

Executive Lounge, I ordered the Chicken Feet 

Soup, and was in heaven — it’s a delicacy, and the 

savory soup reminded me of my mom’s Caribbean 

creation and recipe from my teenage years—Yum! 

Doubles (pictured right) are a staple street food 

in Trinidad and Tobago, often eaten for breakfast, 

but also anytime of day. Like so many street foods, 

doubles have clear Indian roots. The fluffy filling 

is a spiced chickpea curry called Chana masala with 

a hot pepper sauce, pickled green mango, and a 

tasty tamarind sauce. The filling is all sandwiched 

between hot, fried flatbread, then rolled up in wax 

paper for eating. Because Doubles treats are as 

sloppy as they come, ask for plenty of napkins. 

Tropical Fever Executive Lounge serves Doubles 

on Thursday, Fridays, and Saturdays only—along 

with Aloe Pie with Channa. Beef Patties are 

usually eaten in the Caribbean and in Schenectady 

wrapped with slightly sweet Coco Bread. 

All Lunch Specials come with your choice of white 

rice, rice and peas, or Calypso rice. Dinner entrees 

include the same sides with the addition of sautéed 

cabbage or sweet plantains. 

The dinner menu also featuress fabulous Fish 

Stew or Escovitch made with fried Red Snapper, 

and topped with a piquant sauce and pickled vegetable 

medley. The Fried Fish Dinner (tilapia or 

whiting), Curry Shrimp or Pepper Shrimp, Stew 

Peas with Beef, Bake & Saltfish, and Ackee & 

Saltfish (served with yams, plantains, and dumplings 

boiled or fried), are scrumptious! 

The non-alcoholic drink menu consists of sodas, 

Jamaican carbonated beverages; Irish Moss, Carrot 

Juice, and Root Tonic. However, they feature 

a full bar with domestic & imported beers; and 

exotic mixed drinks. Happy Hour $3 beer and $5 

shots, and 12 Wings & 6 Beers (price depends on 

your selection of beer), from 3:00pm to 7:00pm. 

Susan and Kenneth’s son, Mickey, is the restaurants 

floor manager and in-house mixologist. He is 

always creating new and exciting bar drinks… 

Order the Blue Long Island Iced Tea, Caribbean 

Breeze made with pineapple juice, Rum Punch, 

Sex on the Snow Bank Margarita, or Starburst, 

just to name a few! Call the restaurant about 

its weekly late night and weekend promotions, 

featuring some of the hottest Caribbean and DJ 

entertainment in the region! Tropical Fever Executive 

Lounge is open Monday thru Thursday 11am 

to 10pm; Friday and Saturday 11am to 2am, and is 

closed on Sundays. Take a land cruise on over to 

Tropical Fever Executive Lounge, located at 108 Jay 

Street, Schenectady, New York 12305. [ADV] 

Call Tropical Fever 

Executive Lounge 

about Catering VIP Parties, 

Weekly Live DJ Events, 

and Promotions! 


Restaurant & Bar • American • Caribbean • Catering 

108 Jay Street Schenectady, NY 12305 

518.280.5415 

tropicalfeverexecutivelounge.com 


27

The Real Single Malt 

Of Fine Cigar Pairing 

Highland, Speyside, and Islay Single Malt Whisky 

are distilled alcoholic beverages I choose to avoid, 

and instead opt for my own non-alcoholic blend! 

The “whiskey” spelling 

is really only in 

Ireland and the U.S. 

I don’t drink alcohol, 

so I suggest coffee, if 

you smoke, lol.” 

According to Cigars.com. Pairing 

fine Scotch and cigars is a worldwide 

institution. They go together 

like salt & pepper, Mario & Luigi, 

and cheeseburgers with fried eggs. 

Is that last one just me? Well, you 

should try it. Anyway, the point is 

that both Scotch and cigars represent 

elegance, relaxation, and a 

taste for finer things. They are both 

heavily reliant on age, proper timing, 

and the right combination of 

ingredients to make a great blend. 

A person’s preference for Scotch 

and cigars vary with their individual 

pallet. While some like a more 

powerful blend, with a mix of intense 

spice and smoke, others prefer 

a more mild combination that 

emphasizes its smoothness and 

age. By containing similar flavor 

notes and their natural correlation 

with the “lifestyle”, it only makes 

sense that cigars and Scotch would 

make quite the pair. Yet the true 

question is not why they pair well, 

but how to pair them. 

Single malt Scotch, is a Scottish 

whisky (the whiskey spelling is 

really only used in Ireland and the 

U.S.) that is made from only one 

distillery and utilizes only malted 

grain. The main flavor characteristic 

of a single malt Scotch is its 

best and worst quality. Being from 

only one distillery, a single malt 

scotch will contain only the flavors 

found in that particular area. The 

benefit of this is that if you have a 

particular quality you really enjoy, 

say sweet or fruity, you can find a 

scotch that truly emphasizes this 

flavor on its own. The downside, 

however, is you do not get as many 

complex flavors as you would with 

a blended. I don’t drink alcohol, so 

I suggest coffee, if you smoke, lol. 



29

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 

Oxtails, Curry Goat, Jerk, Stew 

Trinidadian Doubles to die for! Late Night Full 

Bar. Curry Goat, Curry/Jerk/Stew Chicken, 

Oxtails, Escovitche, Beef Patties & More 

Executive Lounge • 108 Jay St. 

Sch’dy, NY (518) 280-5415 

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 smoked ribs 

The best BBQ and smoked meats in the 

Capital District! The ribs, pulled pork & 

chicken are luscious and sure to please! 

Memphis King • 1902 Van 

Vranken Ave (518) 372-5464 

best Italian family-style 

For appetizers, banquets, catering, lunch 

and/or dinner, desserts, Ferrari’s Ristorante 

provides authentic Italian food with a passion 

for high quality authentic cuisine. 

Ferrari’s • 1245 Congress St • 

Sch’dy, NY (518) 382-8865 

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 

best Chinese & fun chow 

China is a country with diverse cuisine. So 

if you want to satisfy your cravings for a 

variety of foods, Ming’s Flavor is the way 

to go! Bring the kids, and/or a friend! 

Ming’s Flavor • 9 Mohawk Ave 

• Scotia (518) 347-1288 

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 



31

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 


WWE Superstar 

Titus O’Neil and 

sons Thaddeus 

and Titus 

It only takes a moment 

to make a moment 

fatherhood.gov 

877-4DAD411 


33

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. 

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. 

Walking into Paragon makes 

one feel like their inside a 5th 

Ave Manhattan shop. 

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 


35

Saffron, Spinach & Fruit Lassi 

A refreshing non-alcoholic 

drink in the Indian subcontinent 

is the mild sweet (or 

salty) form of Lassi. The 

delicious and healthy beverage 

is prepared by blending 

dahi (yogurt) and cream or 

milk with added salt. The 

resulting Indian drink is 

known as Salted Lassi. 

To make a Sweet Lassi, 

leave out the salt, and flavor 

the drink with good quality 

honey, stevia or sugar, rose 

water and fresh fruits like; 

berries, mangoes, peaches, 

and strawberries. Rose water 

is flavored water made 

by steeping rose petals in 

water. In India subcontinent 

cooking, it is used to 

flavor food---rose water is 

also used as a component in 

some cosmetic and medical 

preparations, and for religious 

purposes throughout 

Europe and Asia. Saffron 

Lassis, which are lovingly 

rich and yummy, are a 

specialty of Rajasthan (a 

northern Indian state bordering 

Pakistan), and Gujarat 

(India’s westernmost state), 

and Sindh (one of the four 

provinces of Pakistan, in the 

southeast of the country)...I 

love blending these areas. 

In my blender, I’ve decided 

to make a bilateral pact between 

India and Pakistan. 

The aromatic nuances, and 

savory, salty, and sweet taste 

of saffron and toasted cumin 

with cardamon seeds, dried 

mint, cream, yogurt, frozen 

mangoes, peaches and 

strawberries is absolutely 

an umami refreshing drink! 



37

Subzi and Kashmiri Powder 

Chili powder is made from 

dried spicy red chilies that 

are ground. It is hot and is 

commonly used in Indian 

Subzi/Subza (vegetables). 

Kashmiri chili powder is 

very mild, and is made from 

milder dried chilies. Ground 

Kashmiri chilies instantly 

impart a vibrant red color to 

any dish with a hint of heat 

as well. Used preferably in 

British/Indian cooking. 

Instead of using food color 

that is often used to make 

Tandoori in many Indian 

restaurants, I used Smoked 

Paprika for intense smoky 

flavor and a natural red 

color. Kashmiri chili powder 

has 1,000 – 2,000 Scoville 

heat units. Kashmiri 

chili is typically used dried, 

as flakes or a fine powder. 

The color of Kashmiri blesses 

the food, bringing to life 

Punjabi curries, Tandoori 

Chicken, Mattar Gobi, and 

other Indian dishes. Add 

Black Pudding and you have 

a Black History Month—to 

Great Britain and Northern 

Ireland, MENA, and Punjabi 

St. Patrick’s Day spread! 

Black pudding is a type of 

blood sausage originating in 

Great Britain and Northern 

Ireland. Blacks, Spanish, and 

Trinidadians love variations 

of Black Pudding as well. 

To make Indian Subzi dishes, 

try spice combinations 

from your “EIC SPICE KIT”. 

MATTAR GOBI is Indian 

spiced shredded cabbage. 

PALAK PANEER is often 

prepared as spinach saag 

(pureed spinach served with 

Indian farmer’s cheese). 

Facebook.com/TasteofSchdy 



39

Taste, Dine and Shop 

tells where’s the beef! 

A 1992 letter to the editor of the New York Times 

praised the organization of the first “Restaurant 

Week” during the Democratic National Convention, 

and suggested it become a yearly event...Confront 

“Restaurant Week” organizers, if they don’t ask you. 

A forty-plus year 

restaurant in downtown 

Schenectady 

felt slighted recently, 

because they joined 

the business organization, 

but were not 

invited to participate 

in the Soup Stroll.” 

A forty-plus year restaurant in downtown 

Schenectady felt slighted recently, 

because they joined the local 

business organization, but were not 

invited to participate in the Soup 

Stroll. “A closed mouth does not get 

fed, so confront them,” I said. 

TASE, DINE & SHOP are NOT the 

organizers of the Capital District 

“Restaurant Week” promotions. 

Yet, we call for all-inclusion of restaurants 

who wish to participate. 

How it works: Participating restaurants 

provide a $25.00, fixedprice 

Restaurant Week menu to 

make their place stand out and 

encourage customers to choose 

their restaurant.The menu must 

feature a multi-course meal with 

a retail value of at least $35.00. 

At minimum, a three-course meal 

(for example: appetizer, entrée 

and dessert) with two or more 

options per course is required; 

the more options the restaurant 

offers, the more competitive 

their menu may be to diners. 

ADVICE FOR RESTAURANTS: 

Chefs and restaurateurs read this 

magazine as well, so here’s some 

advice. Make sure you are creating a 

valued experience for the customer. 

Be inventive with your menu. For instance, 

one restaurant opted to offer 

one menu for the first 5 nights and 

a different menu the last couple of 

nights. Another paired unique Restaurant 

Week drink specials with 

their menu. Consider similar ideas 

or other creative approaches. Participating 

restaurants are required 

to print their own menus. A Gift certificate 

from each participating restaurant 

are used for Restaurant Week 

giveaway prizes, and attract “Restaurant 

Week” patrons each year. 

Promotion of Restaurant Week. 

Restaurant Week is usually promoted 

via social media channels, 

e-blasts to subscribers, press release 

distribution to media outlets, 

and co-branding the marketing.

Porsche Travel Club ice & snow 

4:1 student instructor ratio. All of the instructors are professional racecar drivers, 

and have competed in a variety of professional racing series around the world. 

...all of us drove 

a new Porsche 

Cayenne S...up the 

mountain to the 

Jack Nicklaus Signature 

Design Summit 

Course... It was all 

about learning a 

Porsche’s wintertime 

driving ability! 

Want to experience the power of 

a Porsche from the driver’s seat? 

Then make plans to attend a Porsche 

Sport Driving School where you will 

learn how to control and utilize the 

prowess of a Porsche. 

Regardless of the destination, each 

participant of a Porsche Sport Driving 

School is assigned a current 

model year, 911 Carrera for the duration 

of the course, allowing for maximum 

seat time. 

The curriculum is designed so that 

20% of the course time is spent in 

classroom sessions. The remaining 

80% is spent on the track or at driving 

exercises. The training begins 

with basic vehicle dynamics and is 

built upon progressively, culminating 

in lapping sessions. 

My mother served in the Army Security 

Services (ASA), post-WWII, in 

Frankfurt, Germany. I love Germany— 

especially Munich, but learned to use 

a Chinese cleaver before a German 

forged steel Henckel or Wüstfoff-Trident, 

lol! I decided to share 

my adventures learning all there is 

to know about this fine line of German 

cars—whose tag line, “there 

is no substitute!” So, I attended a 

sneak preview of the Porsche Travel 

Club – Camp4 Colorado Sport Driving 

School in Vail, Colorado. 

Flying from Philadelphia to Denver, 

I drank plenty of water to help my 


JAMES BOND 007 TRAINING 

The program is designed to enhance 

your driving skills, control, 

safety, and situational awareness. 

A Rocky Mt. High! 

Jack Nicklaus Summit Course is 7530 yards, 

elevation 9,000 feet designated test track 

IN-CLASS SESSION 

Porsche’s general courses accommodate 

approximately 24 (but up 

to 30) participants. 

body adjust to the change in altitude. 

The connecting flight from Denver to 

Vail was only thirty minutes, and it 

saved a two (2) and a half hour drive 

in a rental car. Vail, Colorado is the 

largest ski area in North America! 

140 miles west of Denver and approximately 

a 30 minute drive east 

of Eagle County Regional Airport. 

I joined an intimate group of luxury 

and sports car friends & traveling 

journalists, consisting of three (3) 

women and six (6) men. We stayed 

at The Lodge & Spa at Cordillera, a 

semi-private club for members and 

their guests. The Lodge & Spa at Cordillera 

(a 56-room intimate resort) is 

located on the ridge above Edwards, 

Colorado. From the Vail Valley floor 

to Cordillera’s Summit, Tom Fazio, 

Jack Nicklaus, Dave Pelz, and Hale 

Irwin have crafted four extraordinary 

golf courses. In season, people ski 

winter Nordic trails. However, participants 

of the Porsche Travel Club did 

not come to Vail to ski—my “downhill 

action” was on four wheels, and 

manmade ice and snow! 

The prelude to Supper on the first 

evening was a cocktail hour in the 

resorts’ cozy lounge area. Following 

drinks and a “meet and greet” with 

the other guests, we were escorted 

to Mirador, the premier dining establishment 

at The Lodge & Spa at 

Cordillera. We rose early to get ready 

and head down to the Alenglow 

room at The Lodge for an elaborate 

buffet breakfast before attending 

the introduction conference to the 

program and a brief in-class session 

discussing basic vehicle dynamics, 

and the driving line. Next, all of us 

drove a new Porsche Cayenne S from 

The Lodge & Spa at Cordillera farther 

up the mountain to the Jack Nicklaus 

Signature Design Summit Course, 

7530 yards, elevation 9,000 feet 

designated test track....It was about 

learning a Porsche’s wintertime 

driving ability! Porsche Travel Club 

offers complete package pricing for 

the participant driver and the non-driving 

guest, which makes it easy enough 

to travel with your significant other to 

Vail, for a new “ski” adventure! 


43


PARAGON JEWELER 

163 Jay Street • Schenectady, NY 12305 

SURROUNDING JAY STREET 

MARKETPLACE MERCHANTS 

THE COCOBAR 

State St & Jay St 

(518) 579-0058 

JOHNNY’S 

Italian restaurant 


(518) 982-5657 

LYLE’S HOAGIES 

Breakfast & Lunch 


(518) 370-2566 

LENNON’S IRISH SHOP 

164 Jay St 

(518) 377-0064 

HAPPY CAPPUCCINO 

Coffee & Tea 

185 Jay St 

(518) 377-1092 

RAW JUICE BAR 

Fresh Juice & Smoothies 

177 Jay St 

(518) 707-6680 

RAW ESSENTIALS 

Gift Shop 

173 Jay St 

(518) 596-8446 

ORION BOUTIQUE 

Tobacco & Pipe and More 

169 Jay Street 

(518) 346-4902 

RE-COLLECTOR 

Record store 

167 Jay St 

(518) 281-7614 

THE SILVER SHOP 

Jewelry Store 

166 Jay St 

(518) 344-6782 

PAISA MIZER 

Clothing & More 

163 Jay St 

(518) 377-7973 


Cash for Gold & Fine Jewelry 

163 Jay St 

(518) 357-3291 

PATRICIA’S ANTIQUES 

Antique Store 

162 Jay St 

(518) 396-7512 

DOWNTOWN DESIGNS 

160 Jay St 

(518) 669-8946 

KATZ KAFE 

Breakfast, Lunch and Catering 

160 Jay St 

(518) 377-0320 

AMBITION BISTRO 

Creative Breakfast & Lunch 

154 Jay St 

(518) 382-9277 

MAJESTIC BEAUTY SALON 

147 Jay St 

(518) 393-3654 

IDEAL EVICTION 

146 Jay St 

(518) 374-6031 

EU4IA 

Vape Store 

146 Jay St 

(518) 346-0500 

TATTOO BLUES NY 

148 Jay St 

(518) 357-2465 

CROSSROADS GIFTS 

131 & 133 Jay St 

(518) 357-8366 

THE DILLYBEAN 

Homemade Gourmet Foods 

133 Jay St 

(518) 894-7911 

NY FOLKLORE SOCIETY 

NY Artists’ organization 

129 Jay St 

(518) 346-7008 

OPEN DOOR BOOKSTORE 

128 Jay St 

(518) 346-2719 

PIZZA KING 

124 Jay St • (518) 347-1234 

CUSSIN’S NAIL SALON 

118 Jay St • (518) 557-2014 

JAY STREET PUB 

118 Jay St • (518) 406-8098 

LEVA’S NEWS & LOTTERY 

114 Jay St 

(518) 346-5947 

CITY HALL BARBER SHOP 

114 Jay St 

(518) 396-9573 

TROPICAL FEVER 

EXECUTIVE LOUNGE 

Caribbean Cuisine & Bar 

108 Jay St 

(518) 280-5415 


45

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 

DNIPRO RUSSIAN, POLISH, ETC. 

1533 Central Ave 

Colonie, NY 

(518) 218-9271 

GABRIEL’S SUPERMARKT 

255 Mohawk Ave 

Scotia, NY 

(518) 370-0140 

1924 Curry Rd 

Rotterdam, NY 

(518) 355-2230 

NISKAYUNA FOOD CO-OP 

2227 Nott St 

Schenectady, NY 

(518) 374-1362 

PREDEL’S RANCH 

59 Garnsey Rd 

Rexford, NY 

(518) 399-0265 

PRICE CHOPPER KOSHER STORE 

1892 Central Ave • Colonie, NY 

(518) 456-9314 

RAMESH WEST INDIAN 

820 Crane St, Sch’dy NY 

(518) 372-2332 

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 

AMBITION BISTRO 

154 Jay St • Schenectady, NY 

(518) 382-9277 

APOSTROPHE CAFÉ 

432 State St • Schenectady, NY 

(518) 881-4515 

EMACK & BOLIO’S 

366 Delaware Ave •Albany, NY 

(518) 512-5100 

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 



(518) 357-3291 


47

1 IN 3 ADULTS 

HAS PREDIABETES. 

COULD BE YOU, 

YOUR BARBER, 

YOUR BARBER’S 

BARBER. 

WITH EARLY DIAGNOSIS, 

PREDIABETES CAN BE REVERSED. 

TAKE THE RISK TEST. 

DoIHavePrediabetes.org

Taste of Schenectady WINTER 2019

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