It's time to Fall in love with the season of heart meals like pasta, pizza, and dining out for Veterans. This issue focused on National Pasta and Pizza Month in October, and New York State events to patronize through New Year's Eve. Check out the spotlights on Romo's Pizza and Restaurant in Glenmont, NY, Blue Ribbon Restaurant, and the Blue Rose Cheesecake & Bake Shop, in Schenectady---as well as the feature on The Palazzo Ristorante opening in Rotterdam. We have a plethora of gourmet food articles written by people passionate about good food and drink. Check out the many hyperlinks to our YouTube channel recipes and blog. Make sure to patronize the gourmet shops and restaurants that advertise in our magazine, and thanks for reading our Gourmet Food, Lifestyle, and Travel Connection©.
FALL 2024
A Family Success Story Blue Ribbon Restaurant and Blue Rose...
Ragonese Italian Imports
Halal Zabiha Meats Halal meats are central to numerous delicious dishes around the world.
The Palazzo Ristorante Opens in Rotterdam HOME BREW How to create an espresso bar. Romo’s Pizza and Restaurant An award-winning pizzeria expands!
tasteandshop.com
THE GOURMET FOOD & LIFESTYLE CONNECTION© I COOKING I DINING I SHOPPING I TRAVEL
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The 4 Pasta Dishes of Rome Amatriciana, Gricia, Carbonara, and Cacio Pepe
The Palazzo Joe Citone and staff are serving
Gourmet and Multicultural Events
up cocktails, great food and entertain- ment weekly.
C O NTENTS Fall 2024
EDITOR IN CHIEF David J. Long, Jr., CDM, CFPP, KOFC
PHOTOGRAPHERS
VFW Post #1895 • Rotterdam, NY
Ed Woods, USMC (ret) • Stephanie J. Bartik
REGIONAL SALES Jim Cannistraci • Gary DeLuc • Joyce Lombardi
CONTRIBUTORS
Rick Bedrosian, Olivia Catalano, Sal DeLorenzo, Senay Eker, Lauren Juarez, David Long, S.J. Lopez,
Editorial Office Post Office Box 6099 , Rotterdam, New York, 12306 Tel. 518.831.0534 Email: editor@tasteandshop.com Sogbanmu Mary, Natalie Root, Derek Sawyer, Tony Simone, Mario Tricomi and Ed Woods
Slow Food International was founded in Rome, Italy, in 1989
24 Ragonese Italian Imports Albany’s Italian Salumeria and more! 26 Halal Zabiha Meats Halal meats are central to numerous deli- cious dishes around the world. 28 Raw Fruits and Vegetables A raw food diet offers potential health benefits but requires thoughtful planning and understanding.
12 A Family Success Story Blue Ribbon Restaurant and Blue Rose... 18 Romo’s Pizza and Restaurant An award-winning pizzeria expands! 20 Pizza Dough & Poolish It’s National Pasta & Pizza Month in October. It’s a perfect time to explore the world of pasta and pizza by cooking and dining out.
https://www.facebook.com/Taste518
https://YouTube.com/@Taste518
Join the fight against Vet homelessness and suicide... Dine Out for Veterans!
who served this great country in the military as well as their surrounding community… National Pasta & Pizza Month , in October, gives foodies and restaurants 31 days to explore the world of pasta and pizza and all the flavors these Italian favorite foods offer. Our 518PIZZERIAS ™ mini events and Annual Pasta & Pizza Event ™ — held during National Pasta & Pizza Month , in October — honor ALL Active Duty who serve, and Veterans who served this great country!
The National Suicide Hotline Designation Act authorized 988 as the new three-digit number Veterans can CALL by dialing 988 and pressing 1 to contact the Veterans Crisis Line .
In 2021, a research paper re- leased by Watson Institute International & Public Affairs at Brown University titled, HIGH SUICIDE RATES AMONG UNITED STATES SERVICE MEMBERS AND VETERANS OF THE POST-9/11 WARS, found that 30,177 active duty personnel and veterans who served in the military after 9/11 have died by suicide - com- pared to the 7,057 service members killed in combat in those same 20 years... Local Veterans who are homeless
or at risk of homelessness, or having thoughts of suicide, contact the Albany Samuel S. Stratton Department of Veterans Affairs Medical Center Veterans Crisis Line or Homeless Veterans Care Program by calling Toll-Free 1-800-698-2411 . OUR MISSION is to honor ALL Active Duty soldiers, and ALL Veterans who served, our late veteran parents, late veteran- mentors, late veteran cousins, siblings, uncles, and friends
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THE GOURMET FOOD & LIFESTYLE CONNECTION© I B2B FOOD NEWS™ I COOKING I DINING I SHOPPING I TRAVEL
A B2B STORY
Grande’s products are used coast-to-coast in some of the best, independently-owned piz- zerias and Italian restaurants... When you use 100% Grande Cheese on your pizza, you join a group of quality-minded food- service operators. This issue is focused on pasta, pizza, and Ital- ian food—with a few of our other favorite foods and beverages! 100% GRANDE CHEESE PIZZA
OUR TONY’S DAD, FLORINDO SIMONE
Gene And Linda Merlino Sold Lake Luzerne’s Lamplight Inn B&B
Muroff Hospitality Group an- nounced the sale of The Lamp- light Inn Bed & Breakfast in Lake Luzerne. Known as “The Jewel of the Adirondacks,” this award-winning property fea- tures 12 luxurious suites, a sun- drenched dining room, and a spacious owner’s apartment. The expansive wrap-around porch leads into the grand 1890 Victorian building. The Carriage House is behind the
main building where there are five large ground floor suites in a modern building surround- ed by acres of wooded privacy. We have known the sellers, Gene and Linda Merlino for over two decades. Gene Merlino has been the long-time town supervisor of Lake Luzerne and will con- tinue in that role. The buyers are George and Mary Haleem of Pennsylvania. This will be
their first investment property in NY state. The sale price was $1,255,000 at closing. The Inn was built in 1890 as the summer home of wealthy bach- elor Howard Conkling. Conkling was a lawyer from New York City and a member of the New York State Assembly. He was well-traveled and wrote multiple books. In 1926, Howard Ketchum purchased the home for use as a
summer residence. The Ketchum family owned a factory in Lake Luzerne, New York that still exists today.... The summer home was re- stored by the Merlinos who were both in the textile business. They purchased the vacant estate in August 1984, and then married in October 1984 to start a new chapter. We’ve stayed here numerous times and recommend this destination .
Florindo Simone, Sr., 95, passed away peacefully at home on Fri- day, August 23, 2024. He will be missed by family, friends, and Taste of Schenectady ® . He served in WWII and loved to cook and make homemade pizza . He was born and raised in Massa, di Faicchio , a province of Benevento, Campania, Italy .
Bravo, Linda and Gene Merlino!
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HOME BREW ESPRESSO DRINKS LIKE A BARISTA “Well, it’s time to be a grownup, ditch the drive- thru, and learn how to create a coffee bar haven at home capable of brewing your essential espresso!”
Creating the Perfect Home Coffee and Espresso Bar
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!
Americano:
Coffee Bar Essentials: Espresso Machine, Coffee Bean Grinder, Cups and Mugs, a Milk Frother, a Tamper, Mason Jars, Filtered Water, Flavored Syrups, and Whole Espresso Beans... You’ll need to grab the right tools for the job. Don’t fret—we’ve got the shopping list right here. How To Style a Home Coffee Bar : The first step is to place the espresso maker where it’s easy to clean, add water, and access its features. Next, add the beans to airtight canisters, organize the fla- vored syrups, set up the mug tree, and be sure everything is within reach. This gives you a clean layout so you can mind- lessly make the perfect brew before you’re even fully awake.
Perfectly brewed “solo” diluted with filtered water.
Added Dairy Drinks
Macchiato :
Simple brewed single shot with a splash of frothy milk.
Flat White:
Solo shot with steamed milk and the slightest foam.
Mocha:
Using chocolate powder or syr- up, mix with a single shot and top with steamed milk.
Cappuccino:
Must Know Essential Espresso Drinks to Master
Top a single espresso with steamed milk and milk foam.
Don’t be afraid to conquer the classics. Perfectly brewed drinks will have you ready to conquer the day—or land that side hustle at the coffee shop on the corner.
Espresso made from Capri Imports Italian Deli, Fred the Butcher, and/or Ragonese Im- ports’ bulk espresso beans—ground fresh—create the perfect Italian cafè coffee bar.
Latte: In English-speaking countries, latte is shorthand for caffelatte or caffellatte (from caffè e latte, lit. ‘coffee and milk’), which is similar to the French café au lait, the Spanish café con leche, the Catalan cafè amb llet or the Portuguese galão. You’ve set up your personal- ized coffee bar and learned the essential espresso drinks. Now it’s time to dive in, have a “ latte ” fun, and flex your new- found barista skills!
How To Set Up a Home Coffee Bar
Non-Dairy Classic Drinks
You know you’ve done it. The whole “yeah, traffic was crazy” excuse while waltzing into your workplace with an espresso in hand. Well, it’s time to be a grownup, ditch the drive-thru, and learn how to create a coffee bar haven at home capable of brewing your essential espresso!
Espresso: Single shot or “solo” uses fine ground beans to extract rich coffee with a slight foam top. Ristretto: Brewed like a single shot except with half the water for a more concentrated beverage.
Picking The Perfect Location:
The best location is one where you can keep all the essentials with added space to perfect that latte art. For small spaces, opt for a bar cart or a unique cabinet to house all the must-haves.
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THE 4 PASTA DISHES OF ROME
M any of us eat macaroni salad with hard-boiled eggs, and eat eggs & bacon (only since the 1940s nicknamed by Italians as an EMULSIFIED “Carbonara sauce” of eggs and Pecorino Romano cheese —served with spaghetti)… We eat eggs & bacon often with flour-made pancakes-so, why not substitute flour-made pasta and instead enjoy Spaghetti e Carbonara ? The four [4] classic Pasta Dishes nowadays served in Rome can be prepared in min- utes once you gather the basic ingredients — and they are easy to prepare stove top by first pre-cooking the various pasta super al dente for simply 6 minutes while the Guanciale cooks in a skillet like American thick-cut bacon—low and slow until crispy! The 1940s-created pasta dish, Spaghetti alla Carbonara , also known as Carbonara e Spaghetti, uses Guanciale (pig cheeks), eggs, fresh-cracked pepper, and ONLY Pecorino Romano Cheese —originally made in Sardinia —the second-largest island in the Mediterranean Sea, after nearby Sicily , and one of the twenty regions of Italy. In Rome, Amatriciana , Carbonara , Gricia , and Cacio Pepe are the four classic pasta dishes Italians love... An authentic creamy Carbonara e Spaghetti contains no cream. Some food historians say that the BLACK PEPPER in #amatriciana, #cacioepepe, #carbonara, and #gricia, is meant to represent the appearance of COAL and the traditional flavor of the PEPPER used to make #guanciale — appearing like specks of COAL on the CARBONARI, which means “CHARCOAL [COAL] BURNERS” working in the military during WWII... Popular lore points to WWII American GIs and British soldiers as the inspiration behind the creation of the pasta dish Carbonara, during Rome’s liberation by Allied forces... My late dad learned to cook in Italy in the 1940s, after he and his NYC Italian friends were sent to Sicily as enlisted men during the U.S. Navy’s Office of Strategic Services (OSS/CIA) and Office of Naval Intelligence (ONI) Operation Husky, etc. Always bloom the cracked pepper in the guanciale melted fat.
BRITISH AND US SOLDIERS’ BACON AND EGGS CREATED CARBONARA?
According to legend, during WWII, British and U.S. soldiers asked local chefs in Italy to use their bacon rations and powdered eggs to make a dish, resulting in carbo- nara’s first written reference in the Italian newspaper La Stampa in the 1950s.
GUANCIALE is so much better than using PANCETTA to make three of the four clas- sic Roman-style pasta dishes because Pancetta does NOT have enough layers of fat that Italians love in the classic pasta dishes served in Rome.
WATCH: HOW GUANCIALE IS MADE IN ITALY | Roman Carbonara’s Cold Cut | Differences with Pancetta, Bacon at https://youtu.be/vcsQhWFlCOc
Regardless of your version of the story about the creation of Spaghetti alla Carbo- nara, the authentic recipe is part of Italy’s four [4] main pasta dishes today... WATCH our video of the 4 Classic Pasta Dishes of Rome https://youtu.be/SfMMLmYMOA0 Some chefs mix the whisked egg yolks, whole eggs, and pepper in a bowl — coat the spa- ghetti in the melted Guanciale fat in a skillet — and then stir the pasta and cheese togeth- er with a little of the warm pasta water. This method does not always result in a smooth Carbonara sauce... WATCH Palermo to Roman Tastes https://youtu.be/AwWNnztD5Y0 *** CHECK OUT OUR VIDEO PROMOTING NATIONAL PASTA AND PIZZA MONTH in October and video on other pizza places at https://youtu.be/kamfApLRX8E
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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 of- fers a software solution to independ- ent pizzerias, allowing them to take digital orders. Founded by Ilir Sela, an Albanian immigrant from a long line of pizzeria-owning relatives, Slice does not employ its own driv- ers. Instead, Slice is an App that pairs consumers with nearby piz- zerias 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.
in-house — about 18% did not have their own delivery personnel but were moving to first-party deliv- ery. At the time, Slice saw an ac- celeration of pizzerias that never did delivery, wanting to do deliv- ery in-house. Therefore the com- pany enabled a delivery plat- form for both national and local third-party logistics companies 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.
“...not all pizza is created for delivery: The really delicious Neapolitan-style pizza, I advise people to eat that at the restau- rant, it’s not really meant for delivery.”
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 pandem- ic, over 80% of Slice’s network had first-party delivery — delivery drivers
Ilir Sela, an Albanian immigrant from a long line of pizzeria-own- ing relatives, says, “...not all pizza is created for delivery: The really delicious Neapolitan-style pizza, I advise people to eat that at the restaurant, it’s not really meant for delivery.” Slice allows pizze- ria owners to offer their products to their customers using a mo- bile-optimized website
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Joe Geloso spent 43 years as the proud owner of Joe’s Pizza Place and Restaurant on Ham- burg St.. Rotterdam residents loved Joseph Geloso, 78, who sadly passed away after a long illness on Monday, May 18, 2015... He was born in Caserta, Italy, and was the son of the late Pasquale and Antonia Geloso. He came to the United States in 1955. The Palazzo Ristorante Rotterdam’s New Lounge & Palace
At The Palazzo Ristorante, the menu includes American fare, personal pizzas, salads, subs, and Italian dinner entrées ranging from Northern and Southern Italy… Joe Citone ren- ovated the former Joe’s Pizza Place and Restaurant proper- ty and added an outdoor patio with comfortable lounge chairs, dining tables, and awnings... In- side the ristorante, he added a cocktail bar complete with beer, wine, and spirits, a lounge, and a main dining room. He converted Joe’s Pizza Place’s banquet room into a formal dining room. The Palazzo Ristorante menu features beautiful-battered zuc- chini blossoms, bruschetta, brag-
Joe Citone now offers TWO FOR TUESDAY at The Palazzo Ristorante —buy one eight-cut fresh-made pizza with three toppings and receive a FREE cheese pizza —online orders only!
J oe Citone, the owner of The Palazzo Risto- rante is carrying on the rich tradition of casual Italian dining … Citone’s father em- igrated to America from Messina, Sicily, Italy, in 1962... His mother and older brother, Frank, emigrated to America, in 1966 from Italy. Joe Citone previously owned several locations of Cusato’s Pizzeria… He bought the former Joe’s Pizza Place and Restaurant in 2014, just a few years after it closed… After 5 years, the newly designed ristorante held its soft open- ing in June and will celebrate its Grand Open- ing and new menu in late September 2024. Joe Citone now offers TWO FOR TUESDAY at The Palazzo Ristorante—buy one eight-cut fresh-made pizza with three toppings and re- ceive a FREE cheese pizza—online orders only! restaurant offering daily specials, beer, cocktails, wine, and desserts!” “ The Palazzo Ristorante is a casual Italian
gadocio burgers, Caprice salad, fresh-made personal 12-inch pizza ($14) served with your choice of three toppings (additional toppings $2) for dine-in or take-out, Napoletana panini selections, a sizzling Steak and Gorgonzola Sal- ad (my favorite), other sensational salads, pasta dinner specials, and Gluten-free pizza, and Ve- gan 12-inch pizza ($18)… On the menu, you will also find American popular fare and appetizers such as Shrimp Cocktails, Antipasto, and other favorite dishes… Entrées include Chicken Par- mesan, Eggplant Parmesan, Chicken Francese, Penne alla Vodka, Haddock al Forno, Penne al Fredo, Veal and Peppers, Shrimp Fra Diavolo, Spaghetti and Meatballs, Veal Parmesan, Chick- en Sorrento, Pasta Primavera, Pasta alla Norma, Rigatoni with Bolognese, and Linguini with Red or White Clam Sauce, to name a few dishes. The menu now includes over 25 entrées. At The Palazzo Ristorante, live bands, and DJs provide weekly entertainment during Happy Hour in the evening and on certain special event days… The Palazzo Ristorante specializes in cre- ating cocktails and serving imported Peroni Ital- ian beer and pizza specials, other beers on tap, and whimsical wines including small bottles of Italian Prosecco and other Italian wines.
The Palazzo Ristorante’s se- cluded fine/casual dining room has a private entrance and also serves as a banquet room for anniversary parties, baby/bridal showers, birth- day parties, christenings, first communions, small business expos, wedding receptions, and other private parties— complete with an exten- sive catering menu and To-Go Party Trays —now booking holiday and private parties for any occasion. The Palazzo Ristorante is a casual Italian restaurant offer- ing daily specials, beer, cock- tails, wine, and desserts! ADV
THE PALAZZO RISTORANTE
2780 Hamburg Street Rotterdam, NY 12306 518-280-2224 www.thepalazzoristorante.com
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With a varied palette ranging from simple pastas in tomato-based sauces, to complex seafood dishes, Italian cuisine is one of the most refined on the planet. Let’s sink our teeth into fiftteen classic Italian dishes.
A rancini: Traditionally a fried rice ball of sorts, this mouth-wa- tering appetizer is the perfect teas- er for a great Italian meal! Muffuletta: This Italian sandwich is set apart from the herd with the addition of a fresh olive salad to the deli-sliced meat and cheese and soft hoagie. Po’Boy: Fried seafood sandwiches aren’t exactly a staple in many cui- sines. The po’boy stands out as the quintessential fish sandwich.
Manicotti: Cheese and meat stuffed pasta shells are a hit everywhere, but they call Italia home. Steak Pizzaiola: What could beat steak cooked to your liking, topped with sweet, vine-ripened tomatoes? Pasta Fagiole: A thick pasta soup topped with Italian cheeses- fagiole is bound to warm you up on a cold winter day in the Italian foothills. Sicilian Pizza: With a thick, spongy crust reminiscent of focaccia, the Sicilian pizza is a rectangular pie smothered in a garlic tomato sauce and traditional Italian toppings like anchovies, parmesan, oregano, and caciocavallo cheese.
“Italian Meatballs: The classic meatball is a blend of ground meat, egg, and Italian spices . ” — By Derek Sawyer
Zuppa di Pesce: An Italian fish soup, zuppa de pesce blends the tastes of the Mediterranean together into a bel- ly-warming delicacy. Cheese Steaks: Thin-sliced beef grilled on a flat-top, mixed with on- ions, and- depending on region- mushrooms, onions, peppers, and more, as well as a good deal of melted cheese, all served in a toasted hoagie. Sausage, Pepper & Onions: A pan- cooked blend of bell peppers and on- ions, julienned and sautéed to perfec- tion, and spiced Italian sausage, you can’t beat this savory meal. Italian Meatballs: The classic meatball is a blend of ground meat, egg, and Ital- ian spices. Find these babies on top of your spaghetti, covered in red sauce.
Margherita Wood-fired Pizza: A del- icate blend of pizza crust, crush San Marzano tomatoes, fresh mozzarella cheese, fresh-plucked basil, the clas- sic margherita pizza is a long-time fa- vorite on Italian dinner tables.
Calamari Fritti: Hard to beat this tasty fried, breaded squid dish on a meatless Italian Friday night!
Baccalà alla Napoletana: Italian for salted codfish, baccalà alla Napole- tana is a Neapolitan dish served of- ten at Italian Christmas dinners. Creamy Parmesan Polenta: Made from cornmeal, this creamy, cheesy delicacy makes an excellent side dish, or can be a great base for a hearty stew.
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An American Family Success Story: Blue Ribbon Restaurant and Blue Rose Cheesecake
Over time, they bought the two properties next to the Blue Rib- bon to create a huge parking lot and expanded the original building from 110 to 205 seats. Angelo’s sister Vicki and her husband, Steve , ran the Broad- way Lunch and were ready to sell. To keep the business in the family, she called Angelo’s son, Philip, who took over the res- taurant on April 4, 2018... Last year, Broadway Lunch was sold to one of Angelo’s former cooks to keep the Menagias’ family tradition going strong—while Philip returned to Blue Ribbon to help his brothers, parents, aunt, and uncle run the day-to- day operations. While traveling to Greece on their honeymoon, by chance, Angelo and his new- lywed wife, Alexandra, met a baker from Philadelphia who gave him a cheesecake recipe. The couple tweaked the recipe until they were happy with it... The cheesecake has won bak- ing competitions in the Finger Lakes, Vermont, and at the New York Restaurant Show at the Javits Center in New York City. As a result, they bought a nearby building and turned it into a bak- ery... See the photo of Jerry and Angelo Menagias with their fa- mous cheesecake... Operating Blue Ribbon since 1977. The family expanded their pas- tries to Greek baklava, bonbons, coffee, cookies, and rugelach, and added new versions of their award-winning cheesecake. The Blue Rose Cheesecake & Bake Shop also specializes in wonderful wedding and spe- cialty cakes for any special oc- casion—look through the picto- rial cake book! Angelo’s sons, Georgio and Philip manage
By Food & Travel Expert David Long, CDM, KOFC
“...Jerry and Angelo Menagias with their famous cheesecake... Operating Blue Ribbon since 1977.”
A ngelo Menagias and his entrepreneurial family are an American family restaurant success story. The patriarch, Jimmy Menagias , was working at Newest Lunch on Al- bany Street when he borrowed $45k to buy boat tickets to bring his brother, his sister-in-law, and their four children to America from Greece... Angelo, his broth- er, Jerry, their sisters, Kathy and Vicki, and their parents Philip and Adamantia arrived in New York on April 4, 1967. Angelo’s first job in America was working at Weston’s Hamburg- ers on Nott Street, across from where the Golub Corporation headquarters are today.
His dad, Philip, and his Uncle Jim- my bought a drug store on Broad- way in Schenectady, and opened Broadway Lunch, in 1967... The kids started working there shortly after that. At age 21, six years after he arrived from Greece, Angelo Menagias became a partner. A few years later, Angelo and his Uncle Jimmy bought the former Mike’s Hot Dogs building on State Street and opened the Blue Rib- bon Family Restaurant on July 28, 1977. Jimmy eventually sold his share to Angelo’s brother Jerry. Today, Angelo and his brother, Jerry, are the co-owners of the Blue Ribbon Family Restaurant and its sister company, the Blue Rose Cheesecake & Bake Shop .
the bakery, diner, and bakery deliveries, while Angelo’s wife, Alexandra , and Jer- ry’s wife, Angela assist their husbands at the restaurant. “Now we are a landmark and an American family restaurant success story,” Angelo told me. Blue Ribbon Family Restaurant serves breakfast, lunch, and din- ner 7 days a week. The family takes pride in buying and using fresh ingredients, good service, and exceptional quality. They
pay special attention to detail— and offer tantalizing taste in their cuisine and fresh-baked sweets. Blue Ribbon Family Restaurant 1801 State Street • Sch’dy, NY (518) 393-2600 Blue Rose Cheesecake & Bake Shop ADV 1815 State Street • (518) 393-2765 Schenectady • New York
blueribbonrestaurant.com
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W hat started as an outdoor mobile wood-fired pizza oven company catering to the public in Cairo, New York is now more than that — it’s a family-owned pizzeria focused on high-quality pizza and specialty pizzas. Pizzeria Michelina and its part- ners Robert Meringolo, Michael Johnson, and Steven De Lorenzo are passionate about creating artisanal wood-fired pizzas from scratch — utilizing all-natural in- gredients, fresh-grown herbs on the premises, and the best pizza ingredients available in the market! New York City’s sushi extraordinaire Adam Doi is the executive chef of the pizzeria and restaurant. Doi is a part-time resident in the area. Meringolo and Doi cre- ate Italian desserts from scratch available daily at the restaurant. And, Meringolo recently added his Tonno (white Italian tuna in extra-virgin olive oil) pizza to the menu... Pizzeria Michelina also sells entrées, salads, and slices of pizza. Go to 376 Delaware Ave, Albany, NY , or call Pizzeria Michelina at (518) 937-4976 . ADV Pizzeria Michelina Catering & Events “ Robert makes authentic wood-fired pizzas in his own Valoriani oven ”, said Rick Bedrosian , a friend of Meringolo, and our freelance writer... Pizzeria Micheli- na was invited by the City of Albany to bring their mo- bile wood-fired oven and set it up in front of the capital. This past summer, Pizzeria Michelina sold at least 60 wood-fired personal pizzas a day from their mobile unit... Area organizations started calling the pizzeria for catering and to participate in more events... Call them!
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I Could Eat with Rick Bedrosian
With so many film festivals needing copies of my TV Pilot, “I Could Eat”, in so many digital and physical formats, I find my- self traveling to and from A lbany Edit and Transfer (now locat- ed in Valatie) quite frequently. Mark at Albany Edit and Trans- fer does a bang-up job and while I’m there, if I have time I try to hit other nearby places of interest. Recently it was Gold- en Harvest Smokehouse and Olana State Historical Site (20 miles apart), the beautiful home of landscape painter, Frederick Church (1826-1900). The beauty of Olana and the views from the estate are unri- valed in the Hudson Valley. Be- tween their baked goods, fresh produce and cheese, spirits from their distillery, and BBQ meats from their giant smoker, there’s something for just about everyone at Golden Harvest . This was a fun day. On Friday, June 14th, Pilot Epi- sode 2 of, “I Could Eat”, a new TV Series showcasing the cui- sine and music that unites the diverse cultures of our world, made its world premier at the Cinema Village (22 E 12th St) in Manhattan’s Greenwich Vil- lage, as part of the prestigious, Manhattan Film Festival. 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-
The Arugula Salad, Garlic Bruschetta, Grilled Eggplant Par- migiana, Meatballs, Gnudi al Cavallo Nero and Cannoli did not disappoint. GioBatta Alimentary, in Tivoli, NY.
By Staff Writer Rick Bedrosian
E arlier this summer I visited for the first time, Eddie F’s in Clift- on Park, NY. Eddie F’s is in the building that was formerly operating as, the Har- bor House. I felt that lately, the Harbor House had lost some of its luster so the fact that they closed up shop came as no sur- prise. Eddie F’s has more menu options, and eat in waitress service and it’s more expen- sive than the Harbor House but it’s superior in quality. My Whole Belly Clam Basket with Onion Rings and Cole Slaw was outstanding. There’s anoth- er Eddie F’s in Saratoga Springs and they also own racehorses. Images of their winning thor- oughbreds festoon the walls in both restaurants. HISPANIC HERITAGE MONTH : La Mexicana Restaurant & Grocery is about as authentic as it gets, north of the border.
La Mexicana’s kitchen pre- pares many of the most popu- lar dishes from the Jalisco and Oaxaca regions of Mexico and their grocery store’s shelves and refrigerators are fully stocked with everything you need to prepare tasty Mexican meals at home . Their bar car- ries all of your favorite beers and tequilas too. I love this place! I’d heard about a dining scene in Tivoli, NY (a very small town located in Dutchess County near the Hudson River) so when a friend raved about GioBatta Alimentary on a re- cent Facebook post, it was a clarion call of sorts. The Arugula Salad, Garlic Bruschetta, Grilled Eggplant Parmigiana, Meatballs, Gnudi al Cavallo Nero, and Cannoli did not disappoint. It’s a 55-min- ute drive from the Capital Dis- trict and well worth the trip.
“ Located at 1759 State Street in Schenectady, NY, La Mexicana Restaurant & Grocery is about as authentic as it gets...”
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
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PEOPLE & PROFILES AND MY MENTOR JOE
CELEBRATING 80 YEARS OF FOLKLORE For the past 25 years, New York Folklore has quietly served the folk arts field from their Jay Street office. The Gallery and Shop hosts exhibits, receptions, and lectures regularly... The Gallery is open Tues- day through Saturday, 10AM to 3:30 p.m., and Sundays 10 a.m. to 2 p.m.
I did not know that Joe Ball had already passed in April 2023, on my last trip to Philadelphia, in May 2023... On May 31, 2023, I published a gourmet food, lifestyle, and travel YouTube video titled CHINATOWN & CRAZY CONGEE : https://you- tu.be/OcxLdVdo47M My friend/late mentor Joe Ball , Founder and President of American Advertising Ser- vices/ACT Inc. , and executive producer of multiple radio shows, was surprised by his staff to mark his 90th birthday in 2019. I was trying to reach him lately at his ACT office, in Philadelphia... Joe loved call- ing me to meet him for break- fast at 6:00 a.m., in Center City. We would meet at a diner or Kosher-style deli... Joe Ball, my late mentors, Daily Gazette / “I had been trying to get ahold of my mentor, Philadelphia newspaperman Joe Ball of ACT...” WRGB CBS6 28-year veteran news reporter, Dan DiNicola , and Sam Rosenberg , Esquire, ALL loved dining out at Kosher-style delicatessens and multicultural family-owned restaurants! https://www.mainlinemedian- ews.com/2023/05/02/village- view-losing-a-friend/ #goodcongee #riceforlife #OurDailyBread #taste518 #tas- teofschenectadyandbeyond
Bonnie Squires started off her col- umn as an obituary for our friend Joe Ball, who, at the age of 93, passed away on April 6 in his Penn Valley home, surrounded by his de- voted wife of 66 years, Sandra Co- han Ball, his son Robert Ball, M.D. (Keila Schmidt), his daughters Nanelle Meyers (the late Robert Meyers) and Yelane Rosenbaum. Living in South Jersey, near Chi- natown, and South Philadelphia, PA, for 15 years, I learned to make GOOD CONGEE ... While at Shining Rainbow Chinese Restaurant dining and eating GOOD CONGEE, and kibitzing, we met Alvessa and Joel , aged 95 years, who drove up from Woodstock, NY to eat CONGEE, etc. We spoke at length when they overheard me mention the 1919-established Thule Society . Joel was so intrigued that he got up from his table and walked over to our table to kibitz (talk)... Speaking of kibitzing , I had tried to get ahold of my mentor, Philadelphia newspaperman Joe Ball of ACT News ---who gave me office space and free parking in the garage at the building he owned at the corner of 2nd and Chestnut streets, in Old City Phil- adelphia---known as the CITY PAPER BUILDING ... I lived and worked in the Greater Philadel- phia area for 15 years publishing various food and lifestyle maga- zines. I also produced gourmet food, wine, and travel talk radio shows on 92.1 FM and 1360AM . “No money ever changed hands between us. But he had an endless supply of coupons for restaurants which he freely gave out.” — Bonnie Squires, Columnist
www.nyfolklore.org
FARM AID RETURNED TO NYS
FARM AID & GRANDPA
The Farm Aid festival be- gan in 1985 and returned to New York State for the first time in more than a decade. The sold-out event showcas- es family farmers and ad- vocates to fight commercial corporations. My paternal grandpa, Thomas Long , was one of four minority farmers on the 1925 Putnam Valley Census . He began farming with Jews and Italians circa 1912—joined the Council of National Defense during WWI and WWII. He pur- chased his first farm in 1933.
Rory Alexa volunteers at Schenectady Light Opera Com- pany (SLOC) when not working at the local print shop Vincy’s Printing . Rory is a professional graphic designer Monday through Friday and a costume designer, set painter, and performer several times throughout the year. On the side, Rory Alexa paints and designs tattoos. — David Long, KOFC
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AN AWARD-WINNING PIZZERIA: ROMO’S PIZZA AND RESTAURANT
By Food & Travel Expert David Long, CDM, KOFC
R ecently, I joined my friend Robert Meringolo and Irish rock band- turned-New York City and Hol- lywood award-winning food media film winner Rick Bedro- sian of “ I Could Eat with Rick Bedrosian ” at Romo’s Pizzeria and Restaurant in Glenmont, NY... We tast- ed Romo’s Pizza’s Grandma Pie and his award-winning New Haven-style Pizza that helped him clinch first place in Naples, Italy at the World Piz- za Championship last year. I’ve tasted pizza in Rome, Italy, Palermo, Sicily, North Jersey, South Jersey, South Philly, PA,
and of course, all over New York State... I started making pizza professionally at an Ital- ian ristorante in 1987... We also produced the Annual Pasta & Pizzeria Even t™ for the last three years and published 518 PIZZERIAS ™ magazine... I’d like to think after 37 years, I know great pizza when I taste it. Romo’s Pizza, established in 2009 by Anthony Berghela with the help of his family, has an exceptional variety of piz- za. It was Berghela’s lifelong dream to open a pizza shop of his own after working at Frei- hofer’s Bakery, in Albany, NY.
The logo and name of this raved-about pizzeria and restaurant are taken from Berghela’s English bulldog who passed away a few years ago… The pizzeria uses only the finest quality foods. The dough is made fresh daily as well as the sauce using imported San Marzano tomatoes and 100% Grandê mozzarella cheese —ensuring nothing but the best pizza ingredients for their customers. And, Romo’s offers some of the best Buffalo wings, hearty hot and cold subs served on fresh-baked bread, fresh salads, Italian entrées like Chicken Parmigiana, Lasagna, desserts, and more!
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Romo’s Pizzeria is opening its second location at the old Smith’s Tavern in Voorheesville, NY... Work began more than a year ago to convert the former tavern into a second location for Romo’s Pizzeria & Restaurant.
The world’s largest Pizza Show— the annual International Pizza Expo remains unchallenged as the pizza industry’s largest event in Las Vegas, Nevada each year for three (3) days dedicated to all things piz- za. Anthony Gemignani is a legend in pizza-making. Anthony Berghela honed his pizza skills at the Pizza Expo in Las Vegas when Anthony (Tony) Gemignani invited him to work with him at pizza shows. Berghela first learned how to make pizza from his uncles Brian , Ed- die , and Jason Voge l, who worked at Lou-Bea’s Pizza in the 1980s and early 1990s... Lou-Bea’s Pizza was called Albany’s longest-continu- ously operating pizzeria—operating since 1969. It closed in 2015…
Romo’s Pizzeria & Restaurant was invited to return this June 2024, by Orlando Foods, to be one of four judges of this prestig- ious international competition of the world’s best pizza makers. Romo’s Pizzeria is opening its second location at the old Smith’s Tavern in Voorheesville, NY... Work began more than a year ago to convert the for- mer tavern into a second location for Romo’s Pizzeria & Restaurant . As with his original location of Romo’s Pizzeria, in Glenmont, NY, the Voor- heesville Romo’s Pizzeria is expected to focus on sensational styles and tastes of pizza, salads, Italian-style sensational sandwiches, bodacious Buffalo wings, and a plethora of pasta dinners.
“An expereinced pizzaiola, Berghela took first place in the Traditional American Division at the World Pizza Championship in Naples, Italy, in 2023.”
In July 2015, Romo’s Pizzeria in Glen- mont, moved into the old Glenmont Beverage Center space next door to become a full-service restaurant. Located on Feura Bush Road across from the Glenmont Market 32 by Price Chopper, they added beer and wine, large TVs, and a private party room... As a result of his con- tinued education, training, and trav- els to learn the many different styles of pizza-making, Anthony Berghela won first, second, and third-place awards at national and internation- al pizza competitions… He was first overall in the Northeast category. An experienced pizzaiola, Berghela took first place in the Traditional American Division at the World Pizza Championship in Naples, It- aly, in 2023... Anthony Berghela of
Berghela finalized the purchase in June of 2022... Smith’s Tavern , once popularly known as Smitty’s, comprised a 2,400-square-foot building... The new and second location of Romo’s Pizzeria & Res- taurant will be an expanded and brand new 4,200 square foot Ital- ian eatery complete with two floors, an upstairs patio, an outdoor patio, and two separate beer, cocktail, and wine bars... Live entertainment is planned. For now, make sure to taste and shop at Romo’s Pizzeria & Restaurant in Glenmont, NY, for the best quality and voluptuous variety of pizzas, salads, subs, beer, wine & spirits, Buffalo wings, Italian entrées, desserts, friendly staff and service, catering menu, private party room for rent, take out, and more! ADV
For now, make sure to taste and shop at Romo’s Pizzeria & Restaurant
Romo’s Pizza and Restaurant 365 Feura Bush Road • Glenmont, NY • 518.449.5871 Tue - Thur: 4pm - 8pm • Friday: 4pm - 9pm • Sat & Sun: 12pm - 8pm • Closed Monday romospizzany.com
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PIZZA DOUGH & POOLISH
True Margherita Pizza has a puffy edge and a 12-inch diameter.
By Food & Travel Expert David Long, KOFC
W e recommend Vito Iacopelli’s Pre-Fer- mented Poolish for better tasting pizza: Add 400 ml of cold water to a contain- er, add and dissolve 5 grams of dry yeast, and 5 grams of honey (3/4 tsp) — let stand for 3 minutes. Next, slowly mix in 400 grams of 00 flour. Al- low the Poolish to sit at room temperature for 1 hour, and then refrigerate from 16 to 24
Pre-fermented dough gives pizza a richer taste. The three most popular types of Caputo 00 Flour: Caputo Classic , Caputo Pizzeria , and Caputo Chef’s Flour , all have a protein content of around 12%. When you’re kneading the dough, gluten proteins start to form gluten strands. These gluten strains grow longer and stronger the longer you knead
the dough. When you’re kneading small pockets will also form in the dough, which will be filled with gas during rising. More gluten develop- ment also makes the pizza crust crispier during baking... “ Cornicióne ” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the pizza that’s soft inside!” WATCH: https://youtu.be/G-jPoROGHGE
hours. To make the dough add the Poolish to 700 ml of water, and add half of 1,250 grams flour, and 40 grams of fine sea salt and mix. Add the rest of the flour and mix. Turn the dough out onto a clean cut- ting board, and gently knead the dough, turning and fold- ing — let the dough rest 15 minutes. Oil your hands with EVOO and use Vito’s method .
“Cornicióne” is the Italian word for the cornice — decorative puffy edge of the pizza — the airy and crispy rim of the piz- za that’s soft inside!”
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Homebrew Heros: Crafting Delicious Crafting Delicious Craft Beers and Hard Ciders Like A Pro
By Lauren Jaurez
Choosing The Right Craft Beer and Cider Ingredients Malt: Sprouted and dried barley or malt is needed as the sugar source in a craft beer recipe. Hops: These are green cone- shaped flowers that help give the beer its umami. It balances flavor and aroma. Yeast kickstarts the process by creating the CO2 in the fermentation tank. Choose filtered water not to take away any of the flavors you’ve worked hard to create. Fresh Apples or Quality Juice When crafting hard ciders, you can prepare apples your- self or skip the work and buy high-quality, no-preserva- tive-added apple juice. Sugars, Spices, and Flavorings Add sugars and spices to create different flavors and aromas. Here’s a Step-by-Step Guide to Brewing Craft Beer and Hard Cider... Mashing or Apple Preparation Beer: Heat the filtered water in your brew kettle to 150-160 degrees. Add the malt and mash it. Allow it to sit for an hour before drain- ing the liquid (wort). Boiling Beer: Layer complex flavors by boiling the wort and adding hops at the be- ginning, middle, and end of a 60-90-minute boiling session. Fermenting and Hydrometer Testing Beer: Chill the wort to 70°F, add yeast, attach the air- lock, and store in a dark and cool place for 1-2 weeks. Use a hydrometer to check progress.
Y ou, too, can be the unsung hero of the neighborhood, the backyard or tail- gate party sip supplier, or the one who just makes excellent brews and hard cider. Grab that apron and learn how to make craft beer at home today.
Rising Popularity: These drinks are gluten-free, making them the best alter- native for beer-loving yet gluten-sensitive folk. Brewing Equipment For Craft Beer and Hard Cider Brewing Kettle: When home brewing, these kettles heat the water, dissolve malt extracts, and create the beer base. Fermentation Vessel: These vessels ferment the “wort” or the prepared apple, sugar, and yeast in a hard cider recipe. Airlock and Hydrometer: An airlock prevents contamination, allowing CO2 to escape while keeping oxygen and bacteria out... A hydrometer measures how much sugar has been converted into alcohol. This is a must-have tool for determining when the fermentation is finished. Bottling Supplies: You’ll need sanitized glass bottles capable of holding carbonated drinks, caps, a siphon, and a capper.
What Defines Craft Beers and Hard Ciders?
“...it’s best to stick to the juice boxes and keep the boozy fruit drinks away from kids.”
Unlike domestic beer, craft beers are non-mechanical- ly made by a small group of brewmasters. Similarly, hard cider is an alcoholic bev- erage made by fermenting fresh apple juice.
carbonation, and let sit for 7-14 days to develop. Chill, then enjoy! I hope you’re “hoppy” about learning the tips and tricks for crafting your home brewing oasis. Just remember us once you hit it big time with your new creation! Cheers!
Cider: Wash, peel, core, and dice your apples and allow them to cook, creating a sauce. Then, drain the liquid, remove the bulk, and add it to the fer- mentation container. Pour the apple juice, spices, sugars, and yeast into the vessel. Place in a cool, dark place for a week or two, moni- toring with a hydrometer. Bottling: Clean and sanitize all bottling equipment. Add priming sugar to ensure
Make Sure You’re of Legal Drinking Age
You may have heard of the story of an Ann Arbor father accidentally handing his son a hard lemonade at a Detroit Tigers baseball game. The 7-year-old was okay after be- ing checked by medical staff, but it’s best to stick to the juice boxes and keep the boozy fruit drinks away from kids.
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Pork Belly and Ribs Rule All Year Long! W e usually buy whole pork belly (boneless
and sometimes bone-in) at Restaurant Depot ... Yet, some- times we only need a few slabs of boneless pork belly to make Chichàrron at home, so, we go to the Asian Supermarket in Colonie (Albany), NY... Buy your ribs at Gabriel’s Super- market , or Sahr’s Cash & Carry on Curry Road, in Rotterdam — and your fresh pork belly at the Asian Supermarket on Central Avenue, in Colonie, NY.
Here is a dual recipe from Taste of Schenectady ® BEYOND ™ magazine, and Taste and Shop ™ magazine that will satisfy your pork cravings.
WATCH the recipe video at https://youtu.be/GVciFllciPg
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RAGONESE IMPORTS ITALIAN SALUMERIA
CUCINA ITALIANA DINE & SHOP My family knows great mod- ern and traditional Italian food when we taste it... My paternal grandpa, Thomas Long, started farming and cooking with Jews and Italians circa 1912... CANALI’S MAN NI GOT There’s a difference be- tween the cuisine of north- ern and southern Italy that I learned on my last trip to Rome, and then Sicily, Italy. — Food & Travel Editor David J. Long, Jr., CDM, KOFC
Shop for hard-to-find Italian imported cheeses like Aged Ricotta, Caciocavallo, Crotonese, D.O.P. Locatelli, Mascarpone, Par- migia Reggiano, Prima Donna, Primo Sale, Pecorino Salata, Bu- fala Mozzarella, and other gour- met specialty cheeses. Don’t forget the Heat-and-Serve Baked Ziti, Eggplant Parm, Egg- plant Rollette, Italian-style Fried Chicken Cutlets, Lasagna, Meat- balls & Sausage in sauce, cold antipasto, chicken salad, crab- meat salad, grilled marinated eggplant, pepper shooters, roast- ed red peppers, and Sicilian olives, to name a few! You will find many brands of ar- borio, rice, polenta, couscous, orzo, gnocchi, penne, other dried and frozen pastas, and Brooklyn-made Ragonese ravioli. Shop for Italian specialties for baking—as well as Bindi® brand desserts, home- made cannolis made on the prem- ises, and, of course, Italian cookies, cakes, and other pastries. Buy your panettone, pandoro, and other imported desserts during the holidays. Ragonese is a true Salumeria Italiana, Greek, and American gourmet food and specialty store… Shop here six days a week. ADV “...delicatessen... catering, Italian imports, and hard-to-find Italian specialites.”
Since opening their Italian Salumeria and grocery store in 1986, John and Vinnie Ragonese have renovated the shop twice… Owner John Ragonese’s mother- in-law is Modesta Di Carlo from La Gioia Deli in Schenectady, New York, whose partner, Anna DiCoco, is John’s wife’s aunt.” R agonese Italian Imports is a decades-long Salumeria Italiana and specialty grocery shop, known for its sensational delicatessen, sandwiches, catering, Italian imports, and hard-to-find Ital- ian specialties… Shop here to prepare the perfect feast and/ or family supper… They offer Guanciale, and dry-cured im- ported meats like prosciutto crudo, prosciutto di Parma, gabagoul, salami, soppressata, and other cold cuts.
Ragonese also makes Italian sausage fresh on the premises.
Brothers and owners, John and Vinnie Ragonese immigrated from Castiglione di Sicilia in the 1970s… At Ragonese Italian Imports, you will find a large selection of D.O.P. imported San Marzano tomatoes, tono (imported white tuna in olive oil), grilled mackerel in oil, sardines, scun- gilli, and a variety of jarred ca- ponata (Italian eggplant salad), bruschetta, pesto, artichokes, jarred antipasto, black sepia (cuttlefish) in sauce, squid ink, dried lupini beans, dried por- cini mushrooms, an endless rack of extra virgin olive oils, aged balsamic vinegar, and Paolo’s brand of imported or- ganic herbs and spices.
Manicotti (MAN NI GOT) is a type of crepe-made pasta in Italian-American cuisine. They are large and lovely pasta tubes intended to be stuffed with savory fillings, and then topped with toma- to sauce and baked... We were at Canali’s Italian & American Restaurant to video Chef Gabby making manicotti (MAN NI GOT) from a batter on the stovetop. #manigot #italianameri- canslangwordoftheday WATCH THE VIDEO
RAGONESE ITALIAN IMPORTS • SALUMERIA ITALIANA 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. Phone: (518) 482-2358 ragoneseimports.com
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