In 1999, we began publishing food and lifestyle magazines. Taste of Schenectady®/Taste and Shop™ magazine is FREE ONLINE with embedded recipes and more! 7,000 PRINTED copies (VERIFIED by our HEARST printer) per issue.
TM
Winter 2025
A Week of Travel in Ireland
Ramadan The Iftar Table and Eid al-Fitr
OUTDOOR WINTER COOKING
WINTER GREENS & BEANS
Gastronomy in Greece with Photographer Ed Woods
Whiskey versus Scotch The Best of Ireland and the Speyside Traditional Winter Stews
The Palazzo Ristorante A Casual Italian Restaurant Offering Daily Specials
tasteandshop.com
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
3 WINTER 2025 |
Page 8
Page 22
Page 30
Outdoor Winter Cooking We make pizza all year long indoors/outdoors
Ramadan and Eid Senay Eker explains the traditions of Ramadan and The Iftar Table of Eid
The Principles of Pairing Beer
C O NTENTS Winter 2025
PUBLISHER AND EDITOR-IN-CHIEF David J. Long, Jr., CDM, CFPP, KOFC
EDITORS AND PHOTOGRAPHERS
VFW Post #1895 • Rotterdam, NY
Matina Bishop • Ed Woods, USMC (ret)
REGIONAL SALES Jim Cannistraci • Gary DeLuc • Joyce Lombardi
CONTRIBUTORS
Editorial Office Post Office Box 6099 , Rotterdam, New York, 12306 Tel. 518.831.0534 Email: editor@tasteandshop.com Al Roney, Rick Bedrosian, Erik Budrakey, Olivia Catalano, Sal DeLorenzo, Senay Eker, Lauren Juarez, David Johnson Long, S.J. Lopez, Sogbanmu Mary, Natalie Root, Derek Sawyer, Tony Simone, Mario Tricomi and Ed Woods
Slow Food International was founded in Rome, Italy, in 1989
16 The Palazzo Ristorante A Restaurant Offering Daily Specials
10 Winter Greens & Beans A Healthy Gut — Broccoli Rabe, Collards, Kale & Cannellini, and Mustard Greens 12 Our Favorite Greek Islands Mykonos, Naxos, and Santorini 14 Explore the World of Whiskies The Best of Ireland and the Speyside https://www.facebook.com/Taste518
18 "I Could Eat" with Bedrosian Asian Spring Festival and A Few Places to Eat 20 A Week of Travel in Ireland Rick Bedrosian and Hammond Tours take you on a tour from Kinsale to Dublin
https://YouTube.com/@Taste518
4 | WINTER 2025
TASTEANDSHOP.COM
Events: A Legacy of Liberty and Inclusion from Abe Lincoln, MLK and Jimmy Carter
By Editor Matina Bishop
Dr. King’s life was cut short in 1968, but his legacy endures, celebrated each January on Martin Luther King, Jr. Day . The Asian Spring Festival , also known as the Lunar New Year or Chinese New Year, is a celebration that marks the beginning of the new year in many Asian cultures. It's a time to reunite with family. The Roots of Presidents Day Every February, the nation pauses to honor its presidents on Presidents Day , a holiday originally established in 1885 to celebrate George Washing- ton’s birthday. Over time, the day has come to commemo- rate the contributions of all U.S. presidents, with special attention to transformative leaders like Abraham Lincoln. Lincoln’s leadership during the Civil War, particularly his role in the abolition of slav- ery, highlights his enduring legacy and why he remains central to this celebration. Black History Month: Honoring The Resilience and Achievement February also serves as Black History Month , a time dedicated to recognizing the struggles and triumphs of African Americans throughout U.S. history. Estab- lished by historian Carter G. Wood- son as Negro History Week in 1926, it has since evolved into a month- long observance, shining a light on the profound contributions of Black Americans to culture, science, politics, and beyond. While the Emancipation Proc-
T he United States, often described as a melting pot of cul- tures, beliefs, and tra- ditions, owes much of its identity to leaders who championed lib- erty and equality. Among them, Abraham Lincoln , MLK , and the late President Jimmy Carter . On January 1, 1863, Lincoln signed the Emancipation Proclamation , a docu- ment that transformed the trajectory of American his- tory and marked the be- ginning of the end for slav- ery in the United States. While the Emancipation Proc- lamation applied only to the Confederate states in rebellion, it signaled a moral and polit- ical commitment to ending slavery. It redefined the Civil War as a fight not only for the Union but also for human free- dom. This bold move inspired millions and laid the ground- work for future leaders to ad- vocate for equality and justice.
Dr. Martin Luther King, Jr.: Carrying the Torch of Justice Nearly a century after Lin- coln signed the Emancipation Proclamation, another trans- formative leader emerged. Dr. Martin Luther King, Jr. became the face of the Civil Rights Movement, advocating for justice through nonviolent resistance. Born on January 15, 1929, Dr. King drew inspi- ration from Lincoln’s ideals, passionately pursuing a vision of America where equality wasn’t a dream but a reality. Dr. King’s iconic " I Have a Dream " speech in 1963 reso- nated deeply, echoing the prin- ciples of liberty and inclusion that Lincoln upheld. His efforts contributed to the passage of the Civil Rights Act of 1964 and the Voting Rights Act of 1965 , two cornerstones in the fight for civil rights. Tragically,
“Dr. King’s iconic " I Have a Dream " speech in 1963 resonated deeply, echoing the principles of liberty and inclusion that Lincoln upheld.”
Friendly Sons of St. Patrick for the Relief of Emigrants from Ireland was founded in Philadelphia, PA, on March 17 ( St. Patrick's Day ), in 1771. From the signing of the Emancipation Proclamation to the Civil Rights Movement and the vibrant cultural celebrations that continue to enrich our society, Jan- uary, February, and March hold deep historical and cultural significance. n
lamation didn’t end slavery outright, it galvanized the movement toward the 13th Amendment , which abolished slavery nationwide. This lega- cy is carried forward through Black History Month , as it ed- ucates and inspires future gen- erations to continue striving for equality—a policy that the late President Jimmy Carter (1924- 2024) worked for in America. Carter was a descendant of English immigrant John Cart- er. BTW : The Society of The
6 | WINTER 2025
TASTEANDSHOP.COM
Food & Travel Expert David Long, CDM/CFPP, FOP, KOFC
We support Veterans' Causes all year long: Join the fight against Vet homelessness and suicide
Albany County Executive Daniel P. McCoy is a veteran in his fourth term... Find out more about him! Daniel P. McCoy is serving his fourth term as the fourth Albany County Executive . Dan was born and raised in Albany, the capital city, where he has worked as a public servant for his entire professional career. Dan was a firefighter and EMT for the Albany County Airport and the City of Albany, earning the rank of Captain, and is a founding member of the Albany Airport Fire- fighters Union I-65 ... Albany County Executive Dan P. McCoy is currently a New York Army National Guard member, earn- ing the rank of Master Sergeant. Albany County Executive Dan P. McCoy served in the United States Army and was deployed to Iraq in 2005-2006. Daniel P. McCoy served in the United States Army and was deployed to Iraq in 2005-2006.
Veterans Day Weekend 2024 was full of fun with fabulous food provid- ed by the new Blackbirds Tavern , Ragonese Imports , and Romo's Pizza and Restaurant . Jesse Som- mer organized the event. Taste and Shop ™ was one of the sponsors. We volunteered to promote the event. The event, attended by U.S. Congressman Paul Tonko , Albany County Comptroller Susan Rizzo , Albany County Executive Daniel P. McCoy , and Voorheesvile Mayor Straut and others, was organized and intended to benefit the Food Pantries of the Capital District and the Hidden Battles Foun- dation charity organizations. n We promote Veterans' events. How- ever, we are now making wood- fired pizza at 518 Pizzerias, Taste of Schenectady® and BEYOND ™ mag- azine, and Taste and Shop ™ maga- zine for future pizza events. WATCH https://youtu.be/uhNDhvm_3cc My late younger brother and parents were veterans. My lady's late sister and dad were veterans. Her dad was also an Amsterdam, NY police officer. Events: PRIMA PIZZERIA provided pizzas to help feed Veterans and the public at area events!
On December 10, 2024, a rib- bon-cutting ceremony was held to celebrate the grand opening of the Clinton Avenue Veterans Apartments . The newly reno- vated apartments offer a safe en- vironment to homeless Veterans while providing access to com- prehensive services, including case management, job training, and peer support. The project was made possible by Gov. Kathy Hochul, the NYS Office of Tempo- rary and Disability Assistance, Albany County executives, and the Albany Housing Coalition. n
My Sicilian godfather, Michael Aidala , was a 4˚ Knight/veteran. OUR MISSION is to honor ALL Active Duty soldiers, and ALL Veterans who served this great country in the military as well as their surrounding community. Veterans who are homeless or at risk of homelessness, or hav- ing thoughts of suicide, contact the Veterans Affairs Medical Center Veterans Crisis Line or Homeless Veterans Care Program by calling Toll-Free 1-800-698-2411 n
The National Suicide Hotline Designation Act authorized 988 as the three-digit number Veterans can CALL by dialing 988 and pressing 1 to contact the Veterans Crisis Line .
Legislator Frank J. Commisso, and Albany County Executive Daniel P. McCoy Dan served twelve years as a County Legislator, as well as Chairman of the Legislature for two years. He served for three years as Chairman of the Albany County Democratic Party Committee, the youngest person at the time to be voted to that position. Dan was selected to serve as a Vice Chair of the New York State Democratic Par- ty Committee, one of the few to represent Upstate New York. n
About: 518PIZZERIAS.COM and TASTE AND SHOP™ magazine
Scan Here For More Information about 518PIZZERIAS™, Events, and #Taste518
We help non-profits and Veterans' associations raise funds. We are members of SLOW FOOD USA and SLOW FOOD INTERNATIONAL , founded in 1986, in Rome, Italy as Arcigola. We are also members of the American Legion and the VFW. More at 518PIZZERIAS.COM
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
7 WINTER 2025 |
Pizzeria customers are ordering pizza through the Slice App online! Serial tech entrepreneur Ilir Sela started Slice to solve the digital challenges of his family’s New York City pizzerias. Today, the compa- ny partners with over 12,000 pizzerias across all 50 states forming the nation’s largest marketplace for authentic pizza.
I t started as a pizza delivery per- son before ever making my first pizza… So, what is SLICE? Slice offers a software solution to in- dependent pizzerias, allowing them to take digital orders. Founded by Ilir Sela , an Albanian immigrant from a long line of pizzeria-owning rela- tives, Slice does not employ its own drivers. Instead, Slice is an App that pairs consumers with nearby pizze- rias through its cutting-edge tech- nology and marketing. Local pizzerias have long been the heart and stable go-to place for businesses, families, and or- ganizations in our communities. Until the launch of Slice, local mom & pop pizzerias lacked the resources to compete with large pizzeria chains for today’s digital- ly-minded pizza lovers. Slice’s platform of services powers online search engine optimization (SEO) and ordering for independ- ent pizzerias — connecting them to a large network of new and existing customers who enjoy a frictionless experience through the Slice App and website. As of May 2020, during the pan- demic, over 80% of Slice’s network had first-party delivery — delivery drivers in-house — about 18% did not have their own delivery person- nel but were moving to first-par- ty delivery. At the time, Slice saw an acceleration of pizzerias that never did delivery, wanting to
do delivery in-house. Therefore the company enabled a delivery platform for both national and local third-party logistics compa- nies to compete for the delivery business of small pizzerias. Serial tech entrepreneur Ilir Sela started Slice to solve the digital challenges of his family’s New York City pizzerias. Today, the company partners with over 12,000 pizzerias across all 50 states forming the nation’s largest market- place for authentic pizza. Ilir Sela , an Albanian immigrant from a long line of pizzeria-own- ing relatives, says, “... not all pizza is created for delivery: The re- ally delicious Neapolitan-style pizza, I advise people to eat that at the restaurant, it’s not really meant for delivery .” The Slice order system allows pizzeria owners to offer their products to their customers using a mobile-optimized website. n
8 | WINTER 2025
TASTEANDSHOP.COM
OUTDOOR WINTER COOKING
Canali's Italian Restaurant Flour helps us make pizza all year long. Eat local. Shop local. Cook outdoors!
We make pizza all year long... We shop for our Italian ingredients at Gabriel's Supermarket , La- gioia Deli , Market32 by Price Chopper , Pede Brothers , and Ragonese Imports ... We buy our anchovy fillets from Pede Broth- ers. Marcella's Appliance Center sells indoor/outdoor pizza ovens.
If you want a tabletop pizza oven for outdoor use, call Marcella's Appliance Center or visit their website... @ DiscoverAlbany and @ DiscoverSchenectady appli- ance dealers and mom-and-pop gourmet shops for groceries, in- door/outdoor equipment, and #importeditalianingredients .
WATCH this great video for MAKING Neapolitan Pizza outdoors and Sfincione TOMATO PIE with a Poolish by Feel and Love at https://youtu.be/bcimT- LaM04w
We make pizza all year long ... If you want a tabletop pizza oven for outdoor use, call Marcella's Appliance Center or visit their website...
https://YouTube.com/@Taste518
A s the winter chill settles in, our bodies natural- ly crave com- fort. But what if we could find comfort in foods that warm our souls and nour- ish our gut? Gut health is more than a wellness buzzword; it's the foundation of overall health, influencing digestion, immunity, and even mood. This season, winter vegetables take center stage. They are na- ture's cold-weather gift, packed with fiber, antioxidants, and bold flavors that energize both your gut and your taste buds. Add to that a legume with a leg- acy as rich as its nutrients, and you have the ultimate recipe for wellness. In this article, let's explore a selection of winter superfoods and the benefits they bring to your health and happiness.
10 | WINTER 2025
TASTEANDSHOP.COM
WINTER GREENS FOR A HEALTHY GUT
Photo by Chef David Long
These beans and greens are a must- try this winter and any time of year!
By Sogbanmu Mary
legumes in the Italian dish “ Kale, Cannellini Beans & Sausage ”.
Kale isn’t just a superfood—it’s a kitchen superstar. Packed with vitamins A, K, and C, plus plen- ty of gut-friendly fiber, it’s as nutritious as it is versatile. For a guilt-free snack, roast kale leaves until they’re irresistibly crispy—a crunchy treat that gives any chip a run for its money.
living connection to history. A cornerstone of Southern cui- sine, these greens trace their origins to African culinary traditions brought over by en- slaved people, carrying with them stories of resilience.
of gut-friendly fiber, vitamins, and antioxidants. For a simple and tasty side, sauté them with a drizzle of soy sauce—Happy Asian Spring Festival!
Broccoli Rabe: A Bold Gut Hero
Conclusion:
This winter, celebrate the nutritious power of brocco- li rabe, kale, collard greens, mustard greens, and black- eyed peas. Embrace bold flavors, honor the heritage of these vegetables, and enjoy a season of delicious, wholesome meals that nourish your gut and soul.
Don’t let broccoli rabe’s slight- ly bitter bite intimidate you— it’s a true champion for gut health. Packed with fiber, vita- min C, and anti-inflammatory phytonutrients, it supports di- gestion while delivering pow- erful health benefits.
Black-Eyed Peas: A Nutritious Link to the Past
Mustard Greens: A Zesty, Gut-Healthy Delight
Black-eyed peas are a symbol of resilience and history. During the American Civil War, they sus- tained Southerners when other crops failed, becoming a vital sta- ple. Try swapping them for other
Collard Greens: A Nutritional Gem with Deep Roots
Mustard greens are a must- try this winter. Their bold, peppery flavor isn’t just deli- cious—it’s paired with a wealth
Collard greens are more than a side dish—they’re a
Kale: Nutrient-Packed
12 | WINTER 2025
TASTEANDSHOP.COM
Our Favorite Greek Islands for Travel Mykonos, Naxos, and Santorini
fic. Shops and cafes, gelato stores, souvenir shops, and traveling musicians provide a kaleidoscope of activity on the cobbled streets. Cafes and restaurants exist by side—each offering versions of classic Greek dishes. Moussaka, souvlaki, Baklava, Greek sal- ad and Pastitsio (The Greeks' answer to lasagna). Pic- tured is Greek meatballs . The Acropolis of Athens is an ancient citadel located above the city of Athens, Greece, and contains the remains of several ancient buildings of great architec- tural and historical signifi- cance, the most famous be- ing the Parthenon . Kamissa, our guide to the Acropolis, was a wealth of knowledge on all things Greek. Walking was steep and treacher- ous with loose marble and rocks on the steep incline and not a guardrail in sight. A short flight brought us to Santorini , the most visited island in the Cyclades. The crescent-shaped Caldera of Santorini is the biggest gem in the Aegean and one of the most impres- sive places to visit in the world! Our hotel, Apeiron Blue overlooks the Caldera. A semi-private Catamaran journey around the Calde- ra brought us around the inner circumference. The water temperature was good for swimming with
By Staff Photographer/Writer Ed Woods, USMC (ret)
The Theater of Dionysus, Parthenon, Athens, Greece
“A short flight brought us to Santorini , the most visited island in the Cyclades."
F rancesca and I were keen to understand the storied history of Greece, both as a na- tion and for it’s gifts to the world of gastronomy. Ancient Greek cuisine was characterized by its frugal- ity and was founded on the “Mediterranean triad” of wheat, olive oil, and wine. On our journey from Athens to the Cycladic islands we visited, bread, olive oil, and wine were components in every meal except breakfast.
Yana, our contact with Fantasy Travel in Athens, was able to schedule our hotels and activities from our arriv- al at Athens airport to our departure 17 days later. Athens Gate is a friendly 4-star hotel with a roof- top bar and restaurant with stunning views of the Acropolis. A three-minute walk brought us to the Pla- ka District . Plaka feels like a trip back in time. The oldest neighborhood in Ath- ens is filled with picturesque streets closed to vehicle traf-
plenty of room for the 15 people on board. About an hour before sunset, the captain became the chef, whipping up a complete meal—including the photo of the shrimp and mussels pasta dish (opposite page). Sunset is predictively awe- some and there are many boats to reach the Caldera.
tour of the Santo wines vine- yard and winery. Visitors can enjoy a fabulous sunset dinner at the adjacent S’perisma Bar & Restaurant —featuring wine flights from Santo Wines . Pictured on the opposite page is my artistically presented dinner of spaghetti and clams. Francesca and I are pic- tured with the stunning Katerina of Santo Wines .
Our final adventure on San- torini included an in-depth
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
13 WINTER 2025 |
The ferry to Mykonos was pleasant in calm seas. Our hotel was a short walk to the charming harbor.
The name " Jackie O. " is intertwined with Mykonos. Jackie Onas- sis is the individual behind the massive tourism of Mykonos—it is be- lieved that her visit to the island in the 60s made its beauty known to the world with other appearances from celebrities following. It seems to be as popular now. Restaurants and bars line the promenade. We walked a few blocks inland to Nico’s Taverna where I enjoyed the best grilled octopus ever! Unfortunately, the island’s popularity belit- tles its charms on occasion. During our last two days on the island, we were blocked by two cruise ships in port. We could not walk to town until the passengers returned to port after the 7 p.m. curfew. Our next ferry was to Naxos , a larger and more rural island. Our guide met us at the ferry exit for a short drive to Galaxy Hotel . Our room over- looked the Aegean Sea and the beach was a two-minute stroll. After the fast-paced vibes of our previous three locations, Naxos was a relaxing and welcome respite. Small, isolated villages and driving on deserted mountain roads were the perfect culmination of our Greek adventure.
14 | WINTER 2025
TASTEANDSHOP.COM
EXPLORING THE WORLD OF WHISKIES , SCOTCH, AND RYE “Although rye whiskey is comparable to Irish whiskey because of its smoothness and Scotch whisky in smokiness, it still has its own distinguishable flavor notes.”
A Guide to Irish Whiskey, Scotch, and Rye
By Lauren Jaurez
From tantalizing recipes to mouthwatering food reviews, I’ve got your culinary cravings covered. As a food enthusiast and experienced mom/home chef, I understand the importance of having the right ingredients and how-to instructions on preparing food and drink... I have a passion and joy that comes from every bite and sip!
Glenlivet and Pernod Ricard
Lagavulin is still produced on the Isle of Islay, Scotland, and is one of the oldest distilleries on the islay, dating back to 1816. It’s known for its icon- ic peaty flavor, which comes from the miles of peat bogs that provide the distillery with the raw materials. Lagavulin 16 stands out among Diageo’s' fine beverag- es. It is instantly recognizable for its peaty, smoky depth, multifaceted flavor profile, and rich history. Now it's time to get out there and experience the world of fine Irish whisky and Scotch whiskey.
Seagrams of Canada owned the Glenlivet Distillers from 1977 until 2001. In 2001, Pernod Ricard, one of the world’s largest beverage producers in Paris, France, purchased Glenlivet. Glenlivet is a single malt scotch whisky distillery in Moray, Scotland. They are known for their impressive scotch whisky that has been produced continuously since the brand was first intro- duced and the company es- tablished in 1824. Glenlivet prides itself on producing some of the best whiskies for food pairings, cocktail mixing, sipping, and tasting. Pernod Ricard represents 240 brands and is available in over 160 different coun- tries. After purchasing Glen- livet, they proudly regarded it as the crown jewel of their scotch whisky portfolio be- cause of its high quality. Lagavulin and Diageo Diageo, a multinational bev- erage corporation based in London, proudly provides us with its beloved Scotch whisky, Lagavulin .
Pernod Ricard represents 240 brands and is available in over 160 different countries. Lagavulin and Diageo is a multinational beverage corporation based in London, UK.
Behind the Distilleries: Names and Facts to Know
One of the most popular drinks, a Manhattan, is best served with rye whiskey because of its unique taste and profile. A Manhattan is simply made with 2 oz. rye whiskey—Bulleit Rye, preferably—1 oz. sweet vermouth, a dash of Ango- stura bitters, then garnished with a maraschino cherry.
Picking The Perfect Location:
Although rye whiskey is comparable to Irish whiskey because of its smoothness and Scotch whisky in smoki- ness, it still has its own distin- guishable flavor notes.
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
15 WINTER 2025 |
365 Feura Bush Road • Glenmont, NY • 518.449.5871 Tue - Thur: 4pm - 8pm • Fri: 4pm - 9pm • Sat & Sun: 12pm - 8pm • Closed Monday Anthony's by Romo's Pizza • 112 Maple Ave • Voorheesville, NY romospizzany.com
409 New Scotland Ave • Albany, NY 12208 Monday to Friday 9 a.m. to 6 p.m. • Saturday 9 a.m. to 4:00 p.m. (518) 482-2358 ragoneseimports.com
16 | WINTER 2025
TASTEANDSHOP.COM
By Lauren Juarez
BANQUETS•CATERING•CASUAL DINING•EVENTS THE PALAZZO RISTORANTE
J oe Citone, the owner of The Palazzo Ristorante, believes in faith in God and family values. He understands what it means to raise kids while running a restaurant. These values are what makes him believe that he can achieve his goals in life—to op- erate an establishment that any- one would be proud to patronize. After a long, tireless renovation of the purchased space in 2014, he did just that. On October 7th, they celebrated the grand opening with classic Italian ap- petizers and only the best vino this side of the state. The open-
ing was more successful than Joe could’ve ever imagined.
Discover Schenectady , the Sche- nectady County Legislature Tour- ism Bureau paid a visit and would applaud every detail owner Joe poured into The Palazzo Ristorante. The Daily Gazette spoke with Joe and asked some questions while complimenting the space, ser- vice, and welcoming atmosphere. The Palazzo has a unique flair that compliments that casual Italian restaurant scene that diners have come to love. Joe Citone set out to have
a medieval Tuscan Italian theme with perfectly selected and patiently placed stonework and ceiling murals that make you feel as if you've been dropped right into an Italian piazza.
Citone turned the old Joe’s Pizza Place into The Palazzo Ristorante —a casual restaurant where everyone feels welcome. The food here speaks for itself. In the thick of the winter months, it’s terrific to get out
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
17 WINTER 2025 |
Joe Geloso spent 43 years as the proud owner of Joe’s Pizza Place and Restaurant on Hamburg St.. He sadly passed away after a long illness on Monday, May 18, 2015... He was born in Caserta, Italy, and came to the United States in 1955. Joe Citone , the owner of The Palazzo Ristorante is carrying on the rich tradition of casual Italian dining … Citone’s father emigrated to America from Messina, Sicily, Italy, in 1962... His mother and older brother, Frank Citone, emigrated to America, in 1966 from Italy.
Two For Tuesday Buy any pizza and receive a personal cheese pizza for free. Buy one Chicken Parmesan dinner and get the 2nd Free. Palazzo Wednesday Spaghetti Day Buy one Spaghetti Dinner and get the second one for free. Thirsty Thursday Pizza and a Pint Purchase a personal pizza and a pint of your choice for $18. Buy one Eggplant Parmesan dinner and get the 2nd Free. Friday and Saturday Night To Go $10 Cheese Pizza. Order an 18-inch cheese pizza for $10 (7pm to Close) . Sunday Football Special Buy a personal pizza, your choice of 10 wings, and a pint of beer for $30 during football season.
of the house and go out for a hearty and delicious warming meal. With Valentine's Day quickly approach- ing, we know you’ll love to wine and dine your date with some of these tempting options. Classic Chicken Parmesan —del- icately breaded chicken cutlets topped with beautifully melt- ed mozzarella and finished with homemade tomato sauce. 12 to 14-ounce Ribeye Steak — grilled to perfection and your de- sired temperature, served with the freshest seasonal vegetables.
“Joe continues to perfect his pizza and has been doing so for years. So it was no wonder he would offer those same pizzas once The Palazzo opened.”
Veal Paolo —tender veal scallopini with prosciutto dressed with fresh- ly crushed tomato, garlic, white wine, and the freshest mozzarella. If you’re looking for something a bit lighter to tame that holiday waistline, The Palazzo offers an array of beau- tifully delicious seafood options. Joe continues to perfect his pizza and has been doing so for years. So it was no wonder he would offer those same pizzas once The Palazzo opened. Choose from classic crust, gluten-free, and vegan. There is a pizza for every- one at The Palazzo. Top your pie with an abundance of fresh toppings. Whether you’re looking for a place to bring your clients, date, or spouse, there are tons of dining options.
Celebrate Your Special Occasion! Need a space to host that private event? Celebrate your bridal shower, baby shower, anniversary party, birth- days, office functions, training semi- nars, and all occasions for celebration! Trust The Palazzo Ristorante to provide fantastic food and service— your guests will rave about your party or event . All packages include unlimited soda and coffee. A beautifully decorated charcute- rie board, Palazzo punch, penne pasta side, salad, and dessert. As well as your choice of three main entrees. Weekly Entertainment Check-in for weekly entertain- ment! Perfect for a fun date night. Make a reservation in advance. Tables will fill up quickly! ADV
Ask about Catering Made Simple To Go Party Trays!
The Palazzo Ristorante 2780 Hamburg Street • Rotterdam, NY • (518) 280-2224 Closed Monday • Tuesday to Saturday 11 a.m. to 9 p.m. • Delivery till 8 p.m.
Open Sundays during Football Season (Limited Menu) thepalazzoristorante.com
18 | WINTER 2025
TASTEANDSHOP.COM
I Could Eat with Rick Bedrosian
Lark Street is undergoing. My parents would have loved Rain, especially because it’s right around the corner from First Presbyterian Church ! Restaurants come and go, so seeing a personal favorite stand the test of time is a beautiful thing. Vietnamese powerhouse, Saigon Spring (Clifton Park, NY) is approaching its 14th an- niversary but their Hudson Val- ley roots go much deeper. The owners of Saigon Spring are relatives of the owners of Van’s Vietnamese Restaurant , an Albany, NY based Asian eat- ery that was first established on lower Madison Avenue in the late 20th century. Pilot Episode 2 of “ I Could Eat ”, a new TV Series show- casing the cuisine and music that unites the diverse cultures of our world, made its world debut at the Cine- ma Village in Manhattan’s Greenwich Village, as part of the prestigious Manhattan Film Festival. A month later, its West Coast debut was held at Grauman's Chinese Theatre in Hollywood, CA. Episode 2 focuses on some of the interesting and off-the-beat- en-path restaurants in New York’s Hudson Valley. Host, Rick Bedrosian (“George” in a Beat- lemania stage show for 7 years, leader of Celtic Music power-
Asian Spring Festival is celebrated worldwide in countries that house significant Chinese or Sinophone populations, especially in America. In Southeast Asia, countries include Singapore, Brunei, Cambodia, Indonesia, Malaysia, Myanmar, the Philippines, Thailand, and Vietnam.
By Staff Writer Rick Bedrosian
R AIN CHECK ! For some people, Chinese cuisine is a com- fort food. It cer- tainly is for me. I remember in the 1960’s, fre- quently going with my family to a place in Schenectady, NY called, Lum Fung for Chinese lunch after church. That end- ed in the early 70’s when it was reported that one of their chefs had attacked a man (not sure if it was a customer or a fellow employee) with a meat cleaver. We quickly found other places but none were as good. I’ve been enjoying Chinese food since the Kennedy Adminis- tration but there aren’t any- where near as many Chinese restaurants in New York’s Cap- ital District as there used to be. And fewer good ones. Shining Rainbow , Fairy Sichuan , A La
Shanghai and Hu’s House have been my local go-tos but there’s always room for more on my dance card. Trying new plac- es to eat is a lot of fun and sometimes it’s necessary to check out a place you’ve driven by hundreds of times but never considered. Rain (Albany, NY) calls itself, “Modern Chinese”. I’d never been there so I decided to drop in for a couple lunches. The menu is for the most part (but not entirety), the standard Can- tonese dishes that I grew up eating: Wonton Soup, Eggrolls, Spareribs, Kung Pao Chicken and so on. But unlike most of the strip mall Chinese joints around here, this place is very good and the employees seem to really care about their cus- tomers. A dedicated parking lot is a big plus too, especially during the current facelift that
"The owners of Saigon Spring are relatives of the owners of Van’s Vietnamese Restaurant , an Albany, NY-based...”
house, Hair Of The Dog , since 1993 and an international tour guide) spans the globe seeking out the finest food and the most interesting music makers. “I Could Eat” Pilot Episode 1 has already won more than two dozen worldwide film festival awards with many still pending as Episode 2 is being released. Here’s a link to the trailer: https://vimeo. com/899653326/61b21e- 7f2e?share=copy
20 | WINTER 2025
TASTEANDSHOP.COM
I’ve been sponsoring one-week tours of Ireland for 30 years. There’s an amazing potpourri of interesting people, things to see, do, hear and taste, and no two weeks are ever the same. A Week of Travel in Ireland Kinsale, Cork-Killarney, and Dublin
By Staff Writer Rick Bedrosian
traditional Irish breakfast, a tour of the Guinness Storehouse in Dublin (there’s NOTHING like a fresh pint of Guinness in the Gravity Bar, high atop the St. James Gate factory) and a bit of spirited Celtic music in the hotel last night with me, Sean McGuinness from the Dublin City Ramblers , members of the Steel City Rovers and Keith Williams. We traveled to Kin- sale, Ireland’s “culinary capital”. 2024 IRELAND TOUR DAY TWO: Cashel, Cobh (pro- nounced “Cove”) and overnight
W hen on tour in the Emerald Isle you never know who you’ll run into. A few years ago on the streets of Belfast, I bumped into writer/musician (Black 47) Larry Kirwan, one of my beloved drivers/guides, Keith Wil- liams, and Dublin City Rambler’s leader Sean McGuinness. My band, Hair of the Dog , had performed on the same stage with Black 47 countless times over the years and Keith had just driven my crew around Ireland two years prior. But I had never met Sean McGuinness until that day. I certainly knew the legendary, Dublin City Ramblers, Sean McGuinness' band. The Dublin City Ramblers are an esteemed Celtic folk group that has been together for more than 50 years. As it turned out, Sean, me, and our groups were staying in the same Belfast hotel that night. Somebody sug- gested that we have a bit of a session that evening, so we did. Now, we plan our tours so that they overlap, and Mr. McGuinness and I have a bit of fun with our instruments and voices two or three times each tour.
in Kinsale. Located on the southern coast, Kinsale is one of Ireland’s most charming and historic seaside towns. Kinsale has a well-pro- tected harbor which made it an important port for centuries. It was known that whoever con- trolled Kinsale Harbor could control Ireland. These tours are food-oriented so some of us ate at Max’s , a Michelin-rated seafood res- taurant in Kinsale. Max’s is owned and op- erated by the Queva family. The Quevas are lovely people and their eatery is outstand- ing. The mother and daughter work the front of the house while the father and son are the chef and sous chef. They all live upstairs. 2024 IRELAND TOUR DAY THREE : We vis- ited Charles Fort , one of the two aforemen- tioned historic citadels located at the mouth of Kinsale Harbor. Then in the afternoon, we enjoyed a fairly comprehensive Kinsale Food Tour led by a local guide. Kinsale is “Ireland’s Culinary Capital” and for good rea- son. At night, we hit some of the lively pubs! 2024 IRELAND TOUR DAY FOUR: Kin- sale- Cork-Killarney . An Irish nurse who was working in Lower Manhattan on 9/11 returned
"Kinsale is “Ireland’s Culinary Capital” and for good reason."
to Ireland and established the “Garden of Remembrance” on farmland near Kinsale. Our short visit to the gar- den seemed appropriate. The English Market , food, drink, and craic are amazing here too and my lamb shank at Hilliard’s was a winner! 2024 IRELAND TOUR DAY FIVE: After a hearty Irish Breakfast at our hotel in Kil- larney we traveled by coach (about 90 minutes) to the breathtakingly beautiful town of Dingle and nearby Slea Head , located in the extreme southwest of County Kerry.
2024 IRELAND TOUR DAY SIX: We made the drive north- east from Killarney to Dublin , stopping to see some thatched roof cottages on the way. Back in Dublin, we had just enough time for a final bit of shopping on Grafton Street , dinner, and then music with Sean McGuinness and me (with some guests) at our hotel pub. I thought about what a great job Hammond Tours did. The week was a blast but it seemed to pass too quickly so let’s do it again, October 12-18, 2025 (overnights in Dublin, Ennis, and Galway). n
2024 IRELAND TOUR DAY ONE : My 2024 Ireland Tour got started in wonderfully with a
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
21 WINTER 2025 |
Traditional Winter Stews to warm your home and soul
sweet and spicy Chinese flavor.
To make Mutton Stew season the meat and sear it on all sides until browned. Add beer, beef stock, mustard, tomato paste, herbs, and pressure-cook until fork tender. Sauté the vegetables in the fat with flour, and cook a little longer.
Irish Black Bear Stew
Ireland is known for its hearty stews, and this is because of its rich history of having to live off the land. This stew contains black bear slowly simmered with Guinness, stock, carrots, celery, onion, potato, and spices.
Photo of goat stew meat by Chef David Long, KOFC
French “Pot au Feu” Beef Stew
This French strew is careful- ly crafted using thick cuts of beef shank, chuck, ribs, and oxtail. It is then slowly sim- mered with onion, carrot, tur- nip, leeks, and a myriad of spices such as clove, bay leaf, thyme, and coarse sea salt.
By Lauren Jaurez
You may even see rabbit as a stew's main recipe ingredient, but in America, many stews consist of beef, poultry, goat, lamb and other game meat alternatives.
W e all know classic Amer- ican stew. Think back to the large simmering pot of good- ness your mother or grandmoth- er would cook up on a super icy winter's day. But what about some "Ireland is known for its hearty stews, and this is because of its rich history..." international dishes? Switch it up this season and take your taste buds on a journey—it will cost a lot less than traveling!
Vegetarian Ratatouille Vegetable Stew
look quite different depending on where you live, but they all in- volve slow cooking to create ten- der meat and softened veggies. Everyone has a family recipe that has been passed down, especially true if you live in a colder climate or have harsh winters, as it's great for warm- ing up after a cold, blustery commute home or snow blow- ing and shoveling the drive- way—for the second time today.
Ratatouille is a vegetable-for- ward dish containing eggplant, tomato, zucchini, and squash slow-cooked in a tomato and gar- lic sauce filled with fresh herbs. You’ll need bread to enjoy this mouthwatering vegetable stew.
a goat or lamb. In South Asian cui- sine, goat meat is called mutton.
While goat and lamb may not ap- peal to all flavor palettes, they were another way the Scots-Irish lived off the land and made delicious, hearty meals to serve their hardworking livestock farmer families. Goat meat is classified as the healthiest meat in the world for people with digestive problems—we buy it at Farmer's India Market and Sahr's . You may even see rabbit as a stew's main recipe ingredient, but in America, many stews consist of beef, poultry, goat, lamb, and other game meat alternatives. n
North African Bean Stew
This spiced stew isn’t lacking in flavor. It’s packed with lentils, beans, and sweet winter squash. It is made with tons of herbs and spices, which, in the cor- rect amounts, offer up a warm- ing dish you can’t get enough of. What’s Up With Mutton? Goats first appeared in Scotland before sheep, dating back 8,000 years ago when there was still ice in Scotland. Mutton is the meat of
Traditional Winter Stews
Chinese Beef Stew with Potatoes
This stew involves slow-cooking beef chuck roast with soy sauce, ginger, peppers, bay leaves, star anise, cinnamon, potatoes, and carrots. The result? It is an um- ami-bursting dish that warms you up and is bursting with
What’s in a Stew?
A stew consists of meat, vegeta- bles, and broth. The recipes can
22 | WINTER 2025
TASTEANDSHOP.COM
Ramadan and Eid T he month of Ramadan is a special time that focuses on the spiritual aspect of fasting and brings people together with rich gastronomic traditions from various corners of the world. It is a time when families, friends, and communities come together, sharing not only food but also moments of gratitude and reflection. The Iftar Table (the meal eaten after sunset) often be- gins with comforting soup and freshly baked pide bread. By Staff Writer Senay Eker
Embracing the flavors of The Iftar Table (the meal
Nihari , a savory and slow-cooked beef stew, is a traditional Eid dish. This classic dish originated in the Mughal Empire royal kitchens and has become a well-desired delicacy during Eid . Beef Seekh Kebabs are prepared on long, cylindrical skewers—combining various spices and herbs. Halal goat , tender lamb or mutton is cooked in a delectable blend of spices, yogurt, and cream to make Korma . In addition , Lamb Chops are marinated in a spice mixture that includes ginger, garlic, and a variety of aromatic herbs. eaten after sunset) and Eid in different parts of the world...
Main courses typically fea- ture hearty meat or vegeta- ble stews, pilafs, and a vari- ety of mezze, showcasing the rich culinary heritage of Turk- ish cuisine. In the Middle East, Iftar meals include hummus and tabbouleh . These dishes are often shared communal- ly, emphasizing the impor- tance of togetherness during the month of Ramadan . “The Iftar Table (the meal eaten after sunset) often begins with comforting soup...”
The spreads are vibrant with unique flavors that reflect the rich culinary diversity. Afflu- ent Muslims who can afford it sacrifice halal cattle , usual- ly a goat, sheep, or ram, as a symbol of Abraham's willing- ness to sacrifice his only son. No Eid feast is complete with- out the aromatic and savory dish Mutton Biryani .
filled with walnuts or pistachios and soaked in syrup.
“Eid al-Fitr, which marks the end of Ramadan, is celebrated with an array of delightful meats, side dishes, stews, and sweets...”
In the Middle East, maamoul cookies filled with dates or wal- nuts are a common treat during Eid. These cookies are often dec- orated with intricate patterns, symbolizing the care and creativ- ity involved in their preparation. Ramadan is the ninth month of the Islamic calendar, observed by Muslims around the world.
The Sweet Feast of Eid al-Fitr
Eid al-Fitr , which marks the end of Ramadan, is celebrated with an array of delightful meats, side dishes, stews, and sweets that symbolize the joy and gratitude of completing the month of fasting.
Embracing the flavors of The Iftar Table (the meal eaten after sun- set) and Eid in different parts of the world makes Ramadan an even more colorful and enriching experience—reminding us of the beauty of diversity, sacrifice, and the joy of togetherness. n
Baklava is a popular treat, made with thin layers of pastry
TASTE OF SCHENECTAADY® AND BEYOND™ • 518PIZZERIAS.COM
23 WINTER 2025 |
HALAL ZABIHA BUTCHER TAKE-AWAY
A multi-ethnic, family-owned grocery store!
The weekly flyer promotes the high- est-quality and lowest prices of fresh produce , groceries, and Halal Zabiha meat specials!
F armer’s India Market , in Colonie, NY, is a super- store with an emphasis on products from India, the Car- ibbean, East, North and West Africa, the Mediterranean, the Middle East, the Far East, Cen- tral America, North America, and South America. Farmer’s India Market is a multi-ethnic specialty grocery retailer focused on providing
Halal meats and poultry... You can also find a large selection of dried-package fish, whole frozen fish, frozen duck, frozen rabbit, and frozen seafood… The name “Farmer’s India Market” means so much more given the store’s 200 brands and over 7,000 prod- ucts... You’ll find frozen Banga- mary fish, dal for making roti, canned tropical fruits, and Latin American food staples. And, they
high-quality products, the lowest prices (compared to other ethnic markets), and has- sle-free shopping — that utilizes the latest technology to ensure that its customers have a con- venient checkout experience — hiring locally. At Farmer’s India Market, there is a vast BUTCHER SHOP on- site featuring fresh-cut Zabiha
carry a wide range of Bangladesh and Sri Lankan frozen foods, grains, groceries, sauces, spices, and sauces. Moreover, Farmer’s India Market has a bakery, dining area, and Take-Away prepared foods department with Chapati flatbread made in plain sight on the premises! The staff is super friendly and helpful... Farm- er’s India Market is open Mon- day-Sunday 9 a.m. to 9 p.m. ADV
Farmer’s India Market , in the Kohl’s Plaza has plen- ty of convenient parking . 1814 Central Ave Colonie (Albany), NY (518) 869-2200 indiamarket.co
24 | WINTER 2025
TASTEANDSHOP.COM
SUGA Foot's SOUL Kitchen Review Food & Travel Editor David Johnson Long, Jr. Discover Diverse Dining in Albany's Arbor Hill Immerse yourself in the to your plate. Join us on an unforgettable culinary jour- ney as we Discover Albany.
VISIT our website https://TasteAndShop.com
We do not charge restaurants and gourmet shops to be featured in our Facebook and YouTube videos.
soulful flavors that define family gatherings. At SUGA Foot's SOUL Kitchen they in- vite you to savor a unique blend of tradition and warmth, bringing the comfort of home
WATCH this great video https://youtu.be/maW7Svj7KzY
SUGA Foot's SOUL Kitchen 165 Madison Avenue Albany, NY
We Hope Lucia's Two-Go Reopens in Rotterdam Former NYS Governor David Paterson celebrated his 70th birthday at the War Room with Chef Yasuo Saso Albany War Room Master Sushi Chef Saso was voted the best sushi chef in the Capital Region. Albany Republican and Democratic leaders unveiled "a sushi roll poll" to try to predict the 2024 presidential election.
OpenTable Serves Up 2025 Dining Predictions "We're seeing a new age of dining out that is more adventurous than years past, evidenced by diners embracing midweek dining, dining solo or with large groups, or upping the ante with a dining experi- ence," said Debby Soo, CEO of OpenTable. "... this is great news for restaurants all around."
Lucia's Two-Go owner Paul Cor- radi, Sr., recently announced that the pizzeria would close for aperiod on December 21, 2024. We hope they reopen after Paul takes a well-deserved season of rest and reflection... Paul Corradi, Sr., is a United States Marine Corps (USMC) Veteran who served his country — and the Rotterdam area for decades! Lucia's Two Go has been one of our favorite pizzerias to buy an- chovy, pepperoni, and sausage Sicilian-style pizza for years. The thick Sicilian-style crust is rich and tasty, and the three toppings (anchovy fil- lets, umami pepperoni, and pork Italian sausage crum- bles) garnished on top of the balanced pizza sauce with melted mozzarella cheese have made our mouths water. Rotterdam, NY - 518PIZZERIAS.COM NEWS Sicilian Pizza that reminds us of So. Jersey/So. Philly!
Every bite of their Sicilian-style pizza reminds me of the pizza I ate for over 15 years living in the South Philadelphia and South Jersey region. When I returned to Schenectady, in 2014 (after 27 years of living and working as an executive chef around the world), I was so grateful to find Sicilian-style piz- za different than the Tomato Pie with no meat my dad bought for our family each Friday growing up Roman Catholic. Lucia's Two Go is a great loca- tion in the #rotterdamspoon and Schenectady County area. The Sicilian Pizza with ancho- vy, pepperoni, and sausage is so GOOD that I made a video featuring the masterpiece of pizza, and why we LIKE pizza at https://youtu.be/-ZiAtbQohnM 518PIZZERIAS™ and Taste of Schenectady® and BEYOND/Taste and Shop™ magazine does not charge gourmet shops and restaurants to be featured in our Facebook and YouTube videos.
Three trends permeated the dining scene in 2024 (Janu- ary 1–September 30) and are expected to continue through 2025: Is Wednesday the new Friday? – Mid-week dining emerged as a new trend, with Wednesdays seeing an 11% in- crease in dining year-over-year (YoY) – the largest increase of any other day. 2 For 2025, 43% of Americans from OpenTable's research said they plan to dine out on Wednesday if they were to dine out during the week. Why? 41% say to break up the week. 1 Come one, come all – While solo dining is up 10% YoY, group dining is also having a moment: parties of 6+ are up 8% YoY. 2 Consumer research backs the
trend's staying power, 55% plan to group dine over holidays and a further 43% plan to do it more frequently in 2025. 1 Diners are challenging the status quo – Diners are being drawn to dining experienc- es from multi-course tasting menus to cooking classes to Omakase and everything in be- tween: OpenTable Experiences bookings are up 27% YoY 2 and 42% of Americans are more in- terested in experiential dining this year vs. last year. 1 Diners are also looking to up the ante in other ways: 61% plan to try new restaurants in 2025 rather than stick to the same. 1 1. An online survey was conducted by PureSpec- trum among 1503 US consumers. 2. OpenTable data.
PRNewswire/ -- OpenTable , a global leader in restaurant technology, has revealed the trends and consumer behav- ior that reshaped the culinary landscape, with out-of-the-box dining habits gaining momen- tum through 2025. Anoth- er standout trend among OpenTable's new consumer research is optimism for dining out in 2025, with 54% of respon- dents planning to dine out more this year than they did last year. Younger generations are lead- ing this movement, with 71% of Gen Zers and 68% of Millennials planning to increase their din- ing frequency in 2025. 1
FIND OUT MORE at https://YouTube.com/@Taste518
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32Made with FlippingBook. PDF to flipbook with ease