SUNDAY, NOVEMBER 10, 2013
THE LIVING RESOURCES
23RD ANNUAL
Culinary CornucopiaA TASTE OF UPSTATE NEW YORK
HANNAFORD SUPERMARKETSWITH ADDITIONAL SUPPORT FROM DUNKIN’ DONUTS
AND NORTHEASTERN FINE JEWELRY PRESENT
© 2010 DD IP Holder LLC. All rights reserved.
A Proud Sponsor of A Proud Sponsor of
CULINARY CULINARY CORNUCOPIACORNUCOPIAto benefit Living Resourcesto benefit Living Resources
DNKN868 CulinaryCorn_DD_Ad.indd 1 9/28/10 4:11 PM
Honorary Committee and Patrons
as of 10/23/13
Mary Ann D. AllenBBL Construction ServicesVladia C. BoniewskiSenator Neil D. BreslinLisa BuffoCatholic Charities Disabilities ServicesColleen Cioffi Jim & Mary ColemanMr. & Mrs. Peter J. CornellAngelo & Claire DounoucosMr. & Mrs. Benjamin ElmoreMr. & Mrs. Fredrick W. ErlichTony FagnaniEileen FitzpatrickJudy & Roy FruitermanRichard A. Fuerst, Esq. Higgins, Roberts & Suprunowicz, P.C.Dr. Philip FuscoJoyce GaigeElizabeth J. GallagherWilliam M. HarrisMaureen HartmannJay & Maryjane HopeckMr. & Mrs. E. Stewart Jones, Esq.Brian KavanaughJames E. KavanaughBryan KelleyBrent & Kara KosocChuck & Carol KreuterRobert W. Lazar, CPALaurie LeeTed & Patricia Levine
Jeanne MaloyNorman & Micki MassryKristin McVeigh & David ParenteMr. & Mrs. William McVeighLaura & Brad MuschottSandra & Joseph NardociGail Nizinkirck & Bohdan KostiukElizabeth A. Nowicki, Esq.Theresa J. (Terry) NowickiAnthony Panza & Dr. Jill Braverman PanzaMr. & Mrs. Randall PerryMr. & Mrs. Michael QuarantaGayla RiccardiJoseph RiccardiDan RoundCarlie Sala, CAP COMDrue Sanders & David EhmannKen & Marggie SkinnerDave SminglerJoel & Kira SpiroDorothy S. StevensPaula A. Stopera, CAP COMLisa Stratton, CDPHPMr. & Mrs. John SullivanDr. Edward SummersJoanne & Bill ToomeyUnion CollegeMary VailPaul & Kimberly ValenteKimberly Strauchon Verner, Esq.Hisa Zhu
Living Resources Family Patrons for the23rd Annual Culinary Cornucopia
“We are proud to be Family Patrons of the 23rd Annual Culinary Cornucopia. Thank you, Living Resources, for all that you do to enrich the lives of our family members and the lives
of others in our communities.”Paul J. and Susan M. AndrewsPamela ArchieJohn and Cindy BarkowskiAllison Bednarz & FamilySteve and Carole BellenoitJohn and Laurel BerbachAlbert and Dolores BonanSister Virginia A. Bonan, SNJMMichele BoucherJulie and Eileen BucciJohn and Kathleen CaseyBill and Ellie ChapmanThe Cimon FamilyThe Coleman FamilyAnne Comiskey and Felix ArchambeaultJim and Joanne ConboyJean CorlewIn Memory of Virginia CorrealeRobert CorsoRalph and Jean CorvinoThe Cronk FamilyMr. & Mrs. Patrick J. Curran IIIThe Darcy FamilyLou and Jill deGonzagueBob and Kathy Del SignoreDom and Katie DeSantisThe Draffen FamilyRoland, Christa and Mark EberhardMichael EdwardsEd and Robin FitzpatrickBetty and Sheila Gallagher & FamilyDebbie and Mike GilliganLynn Goldberg and Candace StokleyThe Griffi ng FamilyThe Heineman FamilyMr. & Mrs. Henry HinkelFred and Marialyce HissElayne Ireland, Michael & RebeccaGloria and Richard Iverson
The Kasper FamilyThe Lombardo/Mason Family Joanne Long for Heidi SchroderSusan Lum-CreitzThe Maggio FamilyThe Marrazzo-Kirwin FamilyBernard and Terry McCueThe McEvoy FamilyPeter and Patricia MendittoThe Parents of Brian NitskyThe Perrotti FamilyAlice B. PooleAnthony and Maria PrincipeThank You -- Fran and Charles RasmussenJames and Linda RevealThe Riccardi FamilyIn honor of my cousin, Shirley RiccardoTracy Rice Tom and Sue RoganSheila Y. SammsJames SartoreMartin and Hannelore SeebacherFred and Sylvia SieversMr. & Mrs. Donald SipperlyThe Siver FamilyAugie and Gina SperrazzaJoel Spitzer, Jennifer & Joseph P. MontimurroMark and Nancy SplonskowskiRichard and Kimberley SteitzerMr. & Mrs. Brian StewartMr. & Mrs. Brian TemperineNancy and Dan TetreaultMr. & Mrs. Clifford E. TryonIn Loving Memory of Tom UnserTom and Mary Ellen WindishJohn and Maria WukitschDavid Young and his FamilyLouis Zalar
ProgramSunday, November 10, 2013
The Albany MarriottAlbany, NY
6:00 PMReception and Grand Viewing
7:00 PMWelcome and Remarks
Introduction of Chefs
7:15 PMEpicurean Feast*
8:45 PMCulinary Cornucopia Awards Presentation
American Culinary Federation Awards Presentation
Mistress of CeremoniesBenita Zahn
AuctioneerLeGrande Serras
The non-deductible portion of each ticket is $75.00 per person.
*Menu items subject to change, dependent upon product availability.
Dear Friends:
Welcome back! Tonight we celebrate the 23rd Annual Culinary Cornucopia. For those of you who have been to this event in the past, you will note that we have an exceptional list of restaurants again this year – some new and some of your favorites. For our fi rst-time guests, please know you are in for an extraordinary dining experience and, we feel the need to warn you, attendance at the Culinary Cornucopia is habit forming!
The Culinary Cornucopia is a very special event for all of us at Living Resources for many reasons, but for the people we serve it represents a major infusion of program dollars. For more than three decades we have provided exceptional care and services to those in our community who are unable to provide for themselves – persons with developmental disabilities, cerebral palsy, autism, and those challenged by brain injuries. The money raised tonight will provide Living Resources with the fl exibility to create additional and needed programs and services. Programs that have benefi ted from the Culinary Cornucopia in the recent past include the After School Program and our nationally recognized Carriage House Arts Center. The College Experience Program, our community partnership with The College of Saint Rose, is also a benefi ciary of this event.
It takes many people to make an event like this one successful: The competition judges certifi ed by the American Culinary Federation; the chefs and restaurants responsible for the magnifi cent cuisine; the Marriott and Capital Region BOCES for the use of their facilities; and, Benita Zahn, our Mistress of Ceremonies and LeGrande Serras, our auctioneer. Special thanks also goes out to Hannaford Supermarkets who so generously took on the mantel of Presenting Sponsor again this year and to Dunkin Donuts and Northeastern Fine Jewelry and who have continued their support as the Signature Sponsors for the Culinary Cornucopia.
On behalf of the Boards of Directors, the people and families we serve and my staff, let me say how grateful we are to see you at the 23rd Annual Culinary Cornucopia. Your generosity tonight, and your kindness and support throughout the year, help ensure that the services required by our program participants are in place today and throughout all the challenges of their lives
Warmest regards,
Fredrick W. Erlich Chief Executive Offi cer
Dear Friends, Guests and Culinarians:
Welcome to the 23rd Annual Culinary Cornucopia! I have been associated with this event since its inception and I can promise you an exciting evening of the most dazzling array of gourmet dining ever offered. This year’s event features the extraordinary talents of creative, award-winning chefs from some of the fi nest and most popular restaurants in the Capital Region.
One of the behind-the-scenes activities of the Culinary Cornucopia that accounts for the popularity of this event among the competing chefs is the opportunity to demonstrate creativity and ever-improving skills for renowned judges from around the country and world; this competition takes place during the day at the state-of-the-art kitchens at the Capital Region BOCES Culinary Program in Colonie. The thoughtful and invaluable critiques of the judges and the recognition awarded with the gold, silver and bronze medals presented during tonight’s program, keep our area chefs coming back to the Culinary Cornucopia with new skills and exciting recipes year after year.
I would like to thank the dedicated staff of Living Resources who are most responsible for organizing this lovely event: Producer Joan Meyer, Editor of the Dining Guide Bonnie Unser, graphic designer Melissa Houck, Susan Lovelock, Deb Silverman, and their assistants from many different agency departments during preparations for the Culinary Cornucopia as well as the day of the event. Kudos to Todd Reichelt, General Manager of the Albany Marriott for hosting this evening’s event and to Photographer Randall Perry for his chef portraits. May I also extend special appreciation to our generous restaurateurs and sponsors, but especially to the talented chefs who have worked with dedication and diligence to bring you this most eagerly anticipated event in Upstate New York.
My profound thanks go out to you, our cherished patrons of the Culinary Cornucopia. All of our preparations would be for naught if it was not for your continuing support of this outstanding event. My warmest regards for a marvelous dining experience.
Bon Appétit!
Dale L. Miller, C.M.C.,W.G.M.C., A.A.C. Chairman, Culinary Cornucopia
Presenting Sponsor
Signature Sponsors
Corporate Sponsors
About the PhotographerRandall Perry Photography
NY (518) 664-2821 MA (508)240-6020 FL (239)261-0002
If a picture paints a thousand words, then photographer Randall Perry’s work speaks volumes. Since 1986, Randall Perry Photography has been producing award-winning photographic images for a wide range of clients. It is his fi ne reputation within the restaurant industry that led us to him. Randall has been the offi cial Culinary Cornucopia photographer since its inception in 1990, not only photographing the chefs, but the many culinary creations and salon designs. Widely recognized for his award-winning images, Randall’s broad experience and versatility have put him in great demand. However, he always makes time to contribute his unique and extraordinary talent to Living Resources and the Culinary Cornucopia.
With studios in New York’s Capital Region, Naples, Florida and on Cape Cod, Massachusetts, noted architectural photographer Randall Perry also offers aerial, stock, custom and waterfront photography. His work appears in various prestigious national magazines such as Builder, Architectural Digest, Cape Cod Life, and Hudson Valley.
THE SAUCES & SPICE BLENDS
Minissales Wine Cellar Cafe1 14th Street, Troy, New York 12180
Phone (518) 274-6225 www.Minissaleswinecellarcafe.com
In addition to the restaurant business, the Minissale Brothers, Phil and Ted have embarked on a new venture to bring fi ne Sicilian Sauces and Spices to you. Try their traditional Sicilian sauce or kick it up a notch with their spicy Arrabbiata. These sauces are 100% all natural and contain no preservatives, added salt, sugar or soy. Makes all pasta better.
Their spice blends liven up any dish. Great on steaks, chicken, chops, burgers, seafood, antipasto, pizza, salad and soups. Sicilian or Arrabbiata Spice Blend and Rub is available everywhere their sauces are sold. You can fi nd them in a grocery store near you.
THE TEAS…Divinitea
1708 Union Street, Schenectady, NY 12309Phone (518) 347-0689 · Fax (518) 347-0569
Owner/Tea Blender Linda SmithFor lovers of the tealeaf, these teas are a real treat!
TeaMaster Linda Smith understands the concept of brewing a beautiful cup of tea. She has been custom blending teas from around the world for over 24 years and began directing her skills toward manufacturing and wholesaling 16 years ago. A retired Chef, Linda has been farming organically for years and specializes in Organic and Bio-dynamic teas. This is Divinitea’s 16th year at the Culinary Cornucopia. One sip and you’ll see why these teas are called Divinitea!
THE COFFEES…Professor Java’s Coffee Sanctuary
217 Wolf Road, Albany, NY 12205Phone (518) 435-0843 · Fax (518) 435-1917
www.professorjavas.com · [email protected] and Roastmaster Frank Figliomeni
Situated at the northern end of Wolf Road, Professor Java’s Coffee Sanctuary is an oasis from the bustle of life. Perfect for morning coffee, midday lunch meetings or relaxing after a long day at work, Professor Java’s offers something for everyone. Frank Figliomeni and his Javateers roast their own coffee, infuse fresh, organic teas, create perfect gift baskets, bake their own scones, and cater meetings, showers and parties to meet all your needs. Open early in the morning until late at night, Professor Java’s Coffee Sanctuary is there for you.
THE CHEESES…Cabot Cheeses1-88-TRY-CABOT
www.cabotcheese.coop
In 1919, 94 farmers in Cabot, Vermont pooled their resources to purchase the village creamery. Ever since that day, the farmer-owners of Cabot have been producing award-winning cheeses. Cabot blends state-of-the-art facilities and a savvy entrepreneurial spirit with the timeless values of personal commitment to quality that comes from being 100% owned by farm families. It’s a special combination that produces cheese that’s been widely hailed as the world’s best.
Albany Marriott Market 189 Wolf Road
Albany, New York 12205(518) 458-8444
Executive Chef Nathan Kutzscher
Wondrous fare, some with a French fl air, comes from the kitchens of the Marriott which, for 22 years, has been home to the Culinary Cornucopia. Extraordinary food with universal appeal rules here as the hotel’s chefs create dishes that entice local and visiting diners to the Market Restaurant, the State Room, Chats Lounge, and unique banquet events. Marriott teams have earned gold, silver and bronze medals at past editions of the Cornucopia.
Chef Nathan Kutzscher began his career as a dishwasher at the Albany Marriott, where he worked his way up to lead cook. Chef Kutzscher received his Bachelors Degree in Culinary Arts and Service Management at Paul Smith’s College, as well as a Certifi cate of Completion from Le Cordon Bleu in Paris, France. While in France he worked as the Assistant Pastry Chef and Poissonier at Restaurant de la Tour in Sancerre. After gradu-ating he worked as the Assistant Sous Chef at the Cambridge Marriott and then as Sous Chef at the Mohonk Mountain House Resort in New Paltz. He also worked as Banquet Chef at the Edison Club followed by Sous Chef at Schuyler Meadows Country Club. Chef Nathan won a Silver Medal at last year’s Culinary Cornucopia.
AppetizerSeafood Crepe with Citrus Beurre Blanc
EntréeRoasted Chicken Breast with Roasted Root Vegetables,
Leek Risotto and Walnut and Fig Demi
DessertApple Custard with Salted Caramel
and Candied Walnut Shortbread
Capital Region BOCES Hospitality & Culinary Technology Program
1015 Watervliet Shaker Road
Albany, New York 12205
Chef Mark Brucker, CEC, CCE, ACE
Chef Mark D. Brucker has 35 years of experience in the food, hospitality and culinary education indus-try. Chef Brucker has served as an assistant food service director for 11 years at St. Mary’s Hospital in Amster-dam and 5 years as general manager for Sodexho Marriott Services at Eddy Cohoes Rehabilitation Center and Eddy-Ford Nursing Home. He has also held several positions as Sous Chef at Joe Collins and Perrino’s Res-taurants. Chef Brucker is currently a culinary arts instructor at Capital Region B.O.C.E.S. Career and Technical School and an adjunct faculty member at Schenectady County Community College in the Hotel, Culinary Arts and Tourism Department. Chef Brucker received an A.A.S. degree from Schenectady County Community College in Hotel Tech-nology, a B.S. at Florida International University in Hotel and Restaurant Management and his NYS teacher certifi cation from SUNY Oswego.
Appetizer Wild Mushroom Strudel
SoupButternut Squash
EntréeGrilled Salmon over Scallops
Israeli CouscousRoasted Squash Medley
DessertPumpkin Bread Pudding
Druthers Brewing Company381 Broadway
Saratoga Springs, New York 12866(518) 306-5275
Chef Sean Comiskey
Druthers Brewing Company located in the City of Saratoga Springs opened in August 2012. With the exception of certain staples, their food and beer menus change seasonally. Their hand-crafted beers are designed to push the limits of the style, while providing extraordinary fl avor and balance. Their food is created by coupling uncommon, high-quality ingredients with traditional comfort food concepts.
Bringing over 15 years of experience to the table, ranging from 4-star NY Times-reviewed restaurants to upscale, casual dining in Saratoga Springs, NY, Sean is a young, passionate chef that is driven by customer satisfaction and seasonality.
Sean majored in Culinary Arts at Schenectady County Community College where he learned the basic techniques of French masters. He then branched out to expand his knowledge and passion for rustic Italian cuisine. After working with such chefs as Enzo Fargione of Elisir in Washington, D.C. and a James Beard/Iron Chef America winner Roberto Donna, he moved to New York City working in various 3 and 4-star restaurants such as Scarpetta, Del Posto and The Smith. He returned to upstate New York to work with Druthers Brewing Company where he was given creative control and developed an innovative menu using the Druthers craft beer in his creations, where his exceptional 5-course beer-pairing dinners have also been very well received.
AppetizerPumpkin and Sausage Ravioli
SoupApple, Bacon and Chestnut Puree
Black Truffl e Crème Fraiche
EntréeMaple Glaze Pork Belly
Roasted Baby Carrot, Brussels Sprouts
DessertHefeweizen Fresh Yeast Waffl e,Bacon/Amaretto Cherry Gelato
The Epicurean Bistro and Wine Bar579 Troy Schenectady RoadLatham, New York 12110
(518) 786-8272
Chef Dominique Brialy
The Epicurean is a French Restaurant & Gourmet Shoppe that has been in business for 10 years, most recently located in the Latham Farms Shopping Plaza. Latham Farms (#5 largest shopping mall in the Capital Region) is home to several national retailers and is located at one of the most heavily traffi cked intersections of highway in the Capital Region (Routes 87 & 7).
The Epicurean Bistro and Wine Bar is open 5 days a week (Tuesday thru Saturday) serving lunch from 11AM to 4PM and dinner from 5PM to 10PM. The Epicurean is a rather unique concept in that they not only serve meals and offer gourmet products (cheeses, desserts, chocolates, breads, quiches), but have an extensive wine, beer and spirits offering. Besides unique and high quality food, the Eggs Benedict, only served during Saturday Brunch, has been acclaimed as the “Best in the Capital Region.”
The Epicurean management is comprised of award-winning chef, Dominique Brialy, and the husband and wife team, Sandy & Claire Pogue, who together have over 30 years of catering, food and beverage experience.
SoupApple-Cider Onion Soup
EntréeTruffl e Boudin Blanc with Escargots (Snails)
DessertChocolate Pot de Crème
The Hilton Garden Inn Albany Medical Center
A Property of BBL Hospitality62 New Scotland AvenueAlbany, New York 12208
(518) 396-3500
Chef Thomas Gulbrandsen Leadership, Vision, Intregity. These are the values that enabled BBL Hospitality to win loyal customers, one property at a time. The Hilton Garden Inn Albany Medical Center is centrally located near several area colleges and universities, a thriving downtown area, the NYS Capitol, several major highways, as well as the airport, train and bus stations. They received the TripAdvisor Certifi cate of Excellence for 2012 and they are on track to receive another one in 2013.
Chef Thomas Gulbrandsen graduated presidents list with a degree in Culinary Arts in 2005 from Schenectady County Community College. He also possesses 20 years of hands on kitchen experience includ-ing 6 months in London, England at the famous 30 St. Mary’s Axe Tower. Chef Thomas also assisted in several Culinary Cornucopias including winning a Gold Medal and the coveted Grand Award.
THE TAILGATER
Appetizer Pork Belly Brochette with Thai Chili,
Cucumber “Noodles” and Crushed Peanuts
EntréeBraised Short Rib,
Smoked Potato Hash, Onion Purée and Dr. Pepper Jus
DessertChads Buff Chic Mancakes
Mazzone HospitalityOne Glen Avenue
Scotia, New York 12302(518) 374-7262
Chef Courtney Withey
Rooted in family tradition and servicing the Capital District for the past 24 years, Mazzone Hospitality’s relentless desire to please their customers and their guests has rewarded them with loyalty. They start each and every day with appreciation of their clients and the responsibility they have to deliver delicious and artfully presented food and impeccable service.
Starting off with an English and Human Development Degree from Boston College, Chef Courtney didn’t know her true love for food until she studied abroad in Greece. It was there she realized her true passion for the culinary arts. After graduating from Boston College, she attended Johnson & Wales University in Denver, Colorado to receive her Culinary Arts Degree. Chef Courtney did her externship in Hawaii. After returning to the Northeast, she worked in restaurants throughout New Hampshire and Maine. She came back to her hometown of Alplaus and joined Aperitivo Bistro in the fall of 2008. She started as Executive Sous Chef and recently received the honor of Executive Chef. Chef Courtney is also a Culinary Arts Adjunct Professor at Schenectady County Community College.
SaladAutumn Salad,
Nettle Meadow Farms Kunik Cheese, Crispy Root Vegetables, Riesling Poached Cherries, Quick Pickled Beets, Baby Lettuces
EntréeCider and Fino Sherry Braised Duck, Butternut Squash and Mascarpone
Stone Ground Polenta, Roasted Pear Jam
DessertWarm Ricotta and Apple Cake,
Cinnamon Sugar Bavarian Cream, Toasted Almond Caramel
Pasta Pane Rustic Italian Bistro 18 Park Avenue
Clifton Park, NY 12065(518) 371-5762
www.pastapane.com
Executive Chef James Frese
Boca Bistro 384 Broadway
Saratoga Springs, NY 12866 (518) 382-2800
www.bocabistro.com
Chianti Il Ristorante18 Division Street
Saratoga Springs, NY 12866(518) 580-0025
www.chiantiristorante.com
Forno Bistro541 Broadway
Saratoga Springs, NY 12866(518) 581-2401
www.fornobistro.com
After incredible success with their Saratoga Springs restaurants, David and Roslyn Zecchini ventured into the happening town of Clifton Park to create a DZ dining experience of its own. Their dream for Clifton Park was to provide the community with delicious, home-style meals, a warm, inviting ambiance, and com-petitive pricing. They envisioned something simple, yet delicious; approachable and comforting. From that, Pasta Pane was given its name: simply put Pasta and Bread. Inspired by the wood-fi red oven, visible to all from the dining area, Pasta Pane’s menu consists of a wide variety of simple, robust Italian cuisine.
Chef James Frese’s love of cooking began early on, when even before he was a teenager he was help-ing out after school and on weekends at his family’s bakery and catering business. In fact, James comes from a long line of chefs including his grandfather. His fi rst job as Sous Chef was at Old Journey’s End where within two years he was promoted to Head Chef. Prior to joining DZ Restaurants as Chef at Pasta Pane Rustic Italian Bistro, James served as Chef for Frese’s Catering, Unique Catering & Milano, and Provence. For Chef James cooking is a way of life; food is always on his mind. With a culinary approach based in fresh, simple ingredients, an emphasis on appearance and presentation and a perceptible passion for creating a memorable dining experience for each guest, James is a natural fi t in the Pasta Pane kitchen.
AppetizerPanino Con Granchio
Lump Crab Cake Slider with Smoked Tomato Aioli and Arugula
SoupZuppa Di Ranuncolo
Buttercup Squash, Kale and Apple Smoked Bacon Soup
EntréeBrasato Di Manzo
Braised Beef Short Rib Ragu over Mashed Yucca
DessertZucca E Bruciato
Pumpkin Creme Brûlée
Reel Seafood Company195 Wolf Road
Albany, New York 12205(518) 458-2068
Chef James Simmons
Returning this year to the Cornucopia is the Reel Seafood Company, for 28 years rated as the Capital Region’s Number 1 seafood restaurant. Owner LeGrande Serras declares his restaurant, which was launched 29 years ago, has the area’s largest variety of oysters and fresh fi sh as well as an outstanding raw bar. Mr. Serras has found perfection in putting a progressive new twist on the freshest “fruits from the sea.” The Reel Seafood Company is one of only two independent restaurants remaining on Wolf Road.
Chef James Simmons began his culinary journey at the Glenmont Job Corps where he studied food service and culinary arts. He began his career at Kirker’s Steak House where he worked his way up to Head Chef. He also worked at the Olde Shaker Inn, fi rst as Sous Chef and then Executive Chef. Now as Chef of Reel Seafood, Chef Simmons will have the opportunity to demonstrate his unique cooking style. Chef James won a Silver Medal at last year’s Culinary Cornucopia.
RAW BARFeaturing
Blue Point Oysters
Topneck Clams
Jumbo Shrimp Cocktail
Italian Calamari Salad
Tito’s Vodka Oyster Shooters
Siver Hills Restaurant & Banquet House at Pinehaven Country Club
1151 Siver RoadGuilderland, New York 12054
(518) 456-7111
Chef David Sheedy
“GO-HARD or GO-HOME” is how Dave approaches anything he endeavors to do. On the line his passion for food with an “Every Dish, Every Customer, Every Smile, Every Time” mantra shines through as he cooks with a prowess and grace that comes easily to him from a natural talent. Dave discovered his knack for the kitchen at a young age of 10.
In his mid 20s, he decided to pursue a full time career in the restaurant world. Landing a Sous Chef position at LaSerre’ in Albany, Dave found he had an inherent gift of “the dance” as a chef in multiple sta-tions on a line. At the same time he was offered a seasonal head chef position for the holidays at The Side-wheeler (Rt 9W Comfort Inn), and worked both places.
Dave currently serves as the Head Chef of Siver Hills Restaurant and Catering at Pinehaven Country Club. For more than 20 years, Siver Hills has been proud to offer homemade products, classic Italian dishes, and specialties made from the fi nest ingredients.
AppetizerGrabbin’ Rangoons
Deconstructed Crab & Cheese Purse
SoupAutumn Harvest Chowder
EntréeDuck & Forest Mushroom Wellington
Roasted Root Vegetables, Fingerling Potatoes
DessertBacon & Chocolate Truffl e Mousse Shooters
Sperry’s Restaurant30 ½ Caroline Street
Saratoga Springs, New York 12866(518) 584-9618
Chef Mark Walsh
A Saratoga Tradition since 1932, Sperry’s by Charles “Chubby” Sperry and his wife Catherine “Cap-py” Sperry opened just before Prohibition ended in 1932. Rumor has it that Sperry’s operated as a speakeasy until Prohibition repeal when it then became a full fl edged restaurant. Always a favorite of locals, horse racing professionals, artists, tourists and celebrities alike – Sperry’s has come to symbolize true Saratoga hospitality – great food, a convivial atmosphere and home of a terrifi c cocktail. With its recently renovated, classically designed interior and four dining room options, Sperry’s is able to offer the perfect ambiance for any occasion. Chef Mark Walsh discovered his passion for culinary arts after leaving Old Navy as General Manager after 14 years of service. He attended Schenectady County Community College in 2010 in the culinary arts program while working for LeGrande Serras at the Reel Seafood Co. in Albany. After two years, Mark moved to Prime at Saratoga National to study under Chefs Ortiz, Saunders, and Thompson with Mazzone Hospitality. Mark currently works at Sperry’s where he has been for two years and is now the Sous Chef un-der Chef de Cusine Mike Spain and formerly Chef Dale Miller, C.M.C. This is Mark’s second year compet-ing at the Living Resources Culinary Cornucopia, where last year, Mike Spain and he won the Anton Flory Grand Award.
AppetizerSmoked Trout Salpion
with Rock Hill Bakery Sourdough Crostini
SoupRoasted Butternut Squash Bisque,Autumn Spiced Pumpkin Seeds,
fi nished with Saratoga Olive Oil Co. Butternut Squash Olive Oil
EntréeRoasted Chicken Roulade
with Toasted Walnut and Sage Stuffi ng,Roasted Baby Sweet Potatoes
DessertSpiced Pumpkin Tartlet
Culinary Cornucopia Planning CommitteeDale L. Miller, C.M.C., W.G.M.C., A.A.C., Chairman
Living Resources CorporationBoard of Directors
Living Resources FoundationBoard of Directors
Honorary Board
Fredrick W. ErlichChief Executive Offi cer
Visit us at www.LivingResources.org
Jill Braverman-Panza, M.D.Melissa HouckSusan LovelockJoan MeyerSandra & Joseph Nardoci
Randall Perry Carolyn Peterson-Vaccaro Drue Sanders Debra Silverman Bonnie Unser
Richard A. Fuerst, Esq., PresidentRobert W. Lazar, Vice PresidentPeter J. Cornell, TreasurerDrue Sanders, SecretaryRaymond A. Bleser, Jr.Vladia C. BoniewskiJill Braverman-Panza, M.D.Darren DonohueAngelo DounoucosClaire DounoucosMaggie Kirwin, Ed.D.Stephen J. Obermayer
Robert H. OrmerodCarolyn Peterson-VaccaroJohn J. PuigMichael A. QuarantaDonald D. Reisinger IIDaniel RoundAlta SchallehnGreg ScottElizabeth SquiresDorothy S. StevensEdward Summers, Ph.D.Christopher D. Ward
Bonita Sanchez , PresidentKristin McVeigh-Parente, Vice PresidentJohn Sullivan, TreasurerVladia C. Boniewski, SecretaryRichard T. CodyWilliam DaviesJohn S. DelaneySara EricksonGary Foster
Judy Fruiterman Dr. Philip Fusco Christopher Greagan Neil L. Levine Thomas McEvoy Gayla Riccardi Rosemary Taylor Paul C. Valente Robert Wakeman
Bishop Howard J. HubbardMayor Gerald D. JenningsKaren B. Johnson
Dale L. Miller, C.M.C.Sandra V. NardociRabbi Scott Shpeen
For more information on participation or sponsorship,
please contact Joan Meyer at (518) 218-0000 ext. 5330
i f ti ti i ti
Pictured above: 1st Hole at Orchard Creek Golf Club
LIVING RESOURCES 5th
ANNUAL GOLF TOURNAMENT
Orchard Creek Golf ClubAltamont, New York
Save the Date: Friday, June 15, 2014 LIVING RESOURCES 5th ANNUAL GOLF TOURNAMENT
Orchard Creek Golf Club Altamont, New York
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WITH PURCHASE OFTWO DINNER ENTRÉES.SUNDAY-THURSDAY
ONLY.
$10.00OFFDINNER
DINNER SPECIAL
195Wolf RoadAlbany • 458-2068
Cannot be combined with any other offer. Holidays excluded. Expires 11/3/13.
www. altamontwinery.com
3001 Furbeck Road, Altamont, NY 1200913 miles from the intersection of Rte 20 and I-87
518.355.8100
BEST WISHES TO THE CHEFS OF THE 2013 CULINARY CORNUCOPIA!
All our wines are entirely hand produced in small vintages to ensure outstanding quality. The exceptional varieties of grapes grown in our vineyard enable us to produce wines comparable
to European wines and unlike any other wine in New York.
Estate Vineyard and WineryAward Winning WinesPrivate Label Options
Tastings and ToursGift Shop
Weddings and Special Events
Estate Vineyard and WineryAward Winning WinesPrivate Label Options
Tastings and ToursGift Shop
Weddings and Special Events
Our Farmers Thank You
cabotcheese.coop
mtb.com ©2013 M&T Bank. Member FDIC.
When our community succeeds, we all succeed.
At M&T Bank, we know how important it is to support those organizations that make our communities better places to live and work. That’s why we offer both our time and resources and encourage others to do the same.
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An exceptional way to compliment your fine dining experience.
Bottled in the U.S.A. since 1872
America's Finest Spring Water
Sparkling • Non-Sparkling • Flavored
www.sswc.com
SEFCU’s Purpose:To help our members achieve their goals and to make our communities better places through fi nancial support and volunteerism.
That’s Banking with a Purpose.
Not a member yet? Joining is easy...most anyone can. Click, call, or stop by today!
518-452-8183 www.sefcu.com
The College of Saint Rose
With more than 80 buildings and houses in
the heart of Albany, The College of Saint
Rose is not metaphorically or literally sur-
rounded by walls or gates. Rather our cam-
pus is part of the fabric of the City and our
students and faculty are the threads of
revitalization. Our hundreds of outreach
programs in all the fields of education, in the
arts and sciences, and entrepreneurship
change lives everyday.
Why? Our city is not just an address; it is
a place that presents The College of Saint
Rose with a distinct educational advantage
for our students and our faculty, who are
dedicated to cultivating intellectual, dynamic
leadership, an appreciation for diversity and
active citizenship.
A DISTINGUISHED COLLEGE INTERWOVENWITH A REMARKABLE CITY
click www.strose.edu
Passion. Knowledge. Purpose. The College of Saint Rose is proud to host theCollege Experience Program in partnershipwith Living Resources.
www.union.edu
U N I O N C O L L E G E I S A P R O U D S U P P O R T E R O F
LIVING RESOURCES
HSBC is proud to Support Living Resources
With HSBC’s on the ground network of bank specialists in over 60 countries and territories, we have been supporting the community through our local business connections for over 140 years.
Find out how HSBC’s global presence can support your business at us.hsbc.com/business
United States persons (including entities) are subject to U.S. taxation on their worldwide income and may be subject to tax and other filing obligations with respect to their U.S. and non U.S. accounts. US persons and entities should consult a tax advisor for more information.
HSBC Bank USA, N.A. Member FDIC, Equal Credit Opportunity Lender.
©2013 HSBC Bank USA, N.A
John’s Auto Service
“Quality Repairs, Done Right the First Time.”
Serving our Friends and neighbors for over 30 years.
580 Consalus Avenue
Schenectady, NY 12306 Open M-F 8:00—5:00 pm
Phone: (518) 355-3665
Fax: (518) 357-0893
Or Visit our Web Site at: www.johnsautoservice-ny.com
E-mail: [email protected]
John Bellai, Proprietor
Fill with Hope.Serve with Care.
HISTORIC DOWNTOWN TROY | SARATOGA SPRINGSwww.bouchey.com | blog: stevenbouchey.com
We are proud to supportLiving Resources and their commitment
to our community.
Federally insured by NCUA
800.873.4552 | PHLY.com
®
Philadelphia Insurance Companies is proud to support the
Annual Culinary Cornucopia Event
Proudly Serving Area Families CDPHP® salutes Living Resources.
For nearly 30 years, CDPHP has been a steadfast presence in the lives of area families, ensuring their good health through quality products and programs.
The professionals at CDPHP are dedicated to delivering the top-notch services our members deserve and expect, now and in the future.
Join CDPHP and see for yourself what quality health benefits can mean for you and your loved ones. We look forward to serving you.
www.cdphp.com
Capital District Physicians’ Health Plan, Inc.Capital District Physicians’ Healthcare Network, Inc. CDPHP Universal Benefits,® Inc.
Cuban-Style Lime & Mint RumEnjoy a Mojito or a Frozen
Mojito Compliments of
CHATHAM IMPORTS, inC.
We salute
Living Resourcesfor service to
the community and
contributions to the
quality of life in Tech Valley.
“In recognizing the humanity of our fellow beings,
we pay ourselves the highest tribute.”
~ Thurgood Marshall
SIGNATUREEVENTSMARKETINGGROUPmake your mark with
SEMG
Public Relations • Social and Traditional Media • Event Planning & Implementation
518-337-7351 518-337-7351 518-337-7351
F elthousen’s Floristand GreenhouseF elthousen’s Floristand Greenhouse
Celebrating our 100th Year!
Daily Delivery to the Capital District
Corporate Events & Parties
Weddings and Mitzvahs
Classic Sympathy Designs
Birthdays & Anniversary Gifts
felthousensfl orist.com
A 4th generation family business
Beautiful fl owers and Lush plants
100% guarantee of satisfaction
Telefl ora Nationwide Service
Serving your community since 1913
518-374-4414
3 locations to visitSchenectady
CohoesTroy
www.stewartsshops.com
World-class investment advice is an important part of a
comprehensive wealth plan. So is advice about your estate,
your business, your philanthropic giving, your restricted
stock position and your lending needs. At Morgan Stanley,
we offer a full range of services to help you grow, protect
and transfer your wealth.
To discover more about wealth planning you can build on,
please call today.
Morgan Stanley Smith Barney LLC, its affiliates and Morgan Stanley
Smith Barney Financial Advisors do not provide tax or legal advice. This
material was not intended or written to be used for the purpose of avoiding
tax penalties that may be imposed on the taxpayer. Clients should consult their tax advisor for matters involving taxation and tax planning and their
attorney for matters involving trust and estate planning and other legal matters.
© 2012 Morgan Stanley Smith Barney LLC. Member SIPC.NY CS 7181623 WP001 10/12 2010-PS-1725
Wealth Planning You Can Build On
The Rollins Group at Morgan Stanley Financial Advisor
1448 Balltown Road
Niskayuna, NY 12309
518-386-2914 [email protected]
Make an Entrance. Let Us Do The Rest.
Enjoy One, Share One For every entrée served in our dining room and for every night spent in any one of our hotel rooms, The Century House will provide one meal in each guest’s honor through the Regional Food Bank of Northeastern New York.
(518) 785-0931 • 997 New Loudon Rd. • Latham, NY 12110 • TheCenturyHouse.com
Community
Century House Hotel & Restaurant
CONGRATULATIONS TO LIVING
RESOURCES FOR YOUR WONDERFUL WORK! __________________
KENNETH S. RITZENBERG
Advocating on behalf of the Disabled for over 20 years
EXECUTIVE WOODS, FIVE PALISADES DRIVE, ALBANY, NY 12205
(518) 438-9907 Fax: (518) 438-9914 ________________________
Saratoga Office
12866 (518) 580-0943
We Are Proud To Support Living Resources
The National Herald, America’s source of
Greek news, has named Athos one of the
top 100 Greek restaurants in the United
States. Come on in and see for yourself
why we made the list!
You can enjoy live jazz
on Fridays from 7-10 pm,
or check out our new bar
menu, which is available
7 days a week. Please visit
our website for the latest
specials and upcomong events.
www.athosrestaurant.com
1814 Western Avenue, Albany, NY 12203 518.608.6400 athosrestaurant.com
Open daily at 4 pm to closing. Catering, private parties, and special children’s menu too!
Athos Named One of the100 Best GreekRestaurants
Call 518.608.6400 to make your reservation or visit athosrestaurant.com
OVER THREE DECADES OF SERVINGNEW YORK’S CAPITAL REGION
WE SALUTE THE WORK
AND VISION OF LIVING
RESOURCES
ATTORNEYS AT LAWwww.woh.com
One Commerce PlazaAlbany, NY 12260518.487.7600
Time Warner CableProudly Salutes
Living Resources’Culinary Cornucopia.
20 Century Hill Drive Latham, NY 12110
(518) 242-8923
Edmond G. Massa, Account Executive [email protected]
We are pleasedto support
Living Resourcesand the
23rd AnnualCulinary Cornucopia!
Hudson, NY www.ginsbergs.com 518-828-4004
a different type of food distributor
New York State Developmental Disabilities
Planning Council
Rose Marie Toscano Chairperson
Ansley Bacon, Ph.D. Vice-Chairperson
Sheila M. Carey Executive Director
99 Washington Avenue - 12th Floor - Suite 1230
Albany, NY 12210 (518) 486-7505
CARTER CONBOY
Carter, Conboy, Case, Blackmore, Maloney & Laird, P.C. Attorneys and Counselors at Law 20 Corporate Woods Blvd., Albany, NY 12211
Tel: 518•465•3484 www.carterconboy.com
Helping people live life to the
fullest, since 1973.
Thank you Living Resources.
Your Friends At
800-221-5994 | www.nysid.org
Empowering NewYorkers, Supporting NewYork.
This advertisement is for informational purposes only. ® RBC Capital Markets is a registered trademark of Royal Bank of Canada. © Copyright 2013. Used under license. Member SIPC. All rights reserved.
rbccm.com/municipalfinance
Proud Sponsor of the 23rd Annual Culinary Cornucopia.
A long standing, prestigious dining event that has been sold out since its
inception and plays host to some of the areas most renowned chefs.
PAUL J. MURRAY, CFP®
First Vice President/Investments
Janney Montgomery Scott LLC8 Southwoods Blvd., Suite 303
Albany NY 12211
Culinary Cornucopia23rd Anniversary!
Janney Montgomery Scott LLC proudly supports the
’ T I S T H E S E A S O N . . ....to be jeweled and be dazzled.
MAIN SQUARE SHOPPES
318 DELAWARE AVENUE, DELMAR, NY518.439.9993 • WWW.JOYELLESJEWELERS.COM
JoyellesEXQUISITE
JEWELRY & GIFTS
~ Custom Jewelry Design~ Layaway~ In-Store Financing~ Appraisals~ Gifts & Watches~ Expert Jewelry Repair/Laser Welding~ Eyeglass Frame Repair
Hoffman & Miller Heating Service
1736 Chrisler Ave
Schenectady, NY 12303
518 346 0337 H & M Oil Co. Inc. [email protected]
Heating Oil Delivery Service Policies
We Service all types of heating and cooling systems.
We install CarrierHeating and Cooling
BRAVERMAN-PANZAMedical GrouP
internal medicine PREVENTIVE CAREBARIATRIC MEDICINE
DR. JILL BRAVERMAN-PANZADR. AMY WALSH
DR. MELISSA DALZELL
MARTHA LEROY, RPA-CNANCY BARRACLOUGH, ANP-BC
GEORGIA DECKER, MS, CSANP
1
2000 7th Street
Glenville, NY 12302
(518) 374-1936
(800) BIG.REBARwww.dimensionfab.com
SALUTES THE CHEFS OF THE 2013 CULINARY CORNUCOPIA
&SUPPORTS THE FINE WORK OF
LIVING RESOURCES
full service commercial printingYou’ve known us for a long time. We’re the ones you go to when your project needs to be “top shelf.”
Since 1985, you’ve trusted us to deliver exceptional offset printing. We’re constantly upgrading, evolving – with new methods and advanced technology to keep our pricing competitive and our work the highest quality it can be. We are currently expanding our business to continue to meet the needs of our customers.
Give us a call today to find out how we can help you with all your printing needs, large or small!
518-393-1361www.benchemark.net
Celebrating great food & local chefsin support of Living Resources
Hannaford is a proud sponsor of the 2013 Culinary Cornucopia.hannaford.com
®