The certification, which requires a rigorous application process including practical and written examinations, is designed to identify chefs who have demonstrated a level of culinary expertise through their education, work experience, culinary knowledge and skills.
Ken has been with Mazzone Hospitality for 7 years and brings a great deal of knowledge and creativity to Angelo’s 677 Prime.
“He is a tremendous asset to our company” said Mazzone Hospitality Owner Angelo Mazzone. “We pride ourselves on operating some of the finest restaurants in the Capital Region, and it’s because of employees like Ken that we’ve established a reputation for providing impeccable food and service. He continues to learn and challenge himself in an effort to provide patrons with an unmatched experience.”
Other Mazzone Hospitality chefs that have received the Executive Chef certification from the ACF include Jaime Ortiz, Mazzone Hospitality’s Corporate Chef, Will Brown, Executive Chef at the Glen Sanders Mansion and Tim Vennard, General Manager at Prime Business Dining’s Global Foundries location.
Find out more about the American Culinary Federations Executive Chef Certification here.
This Mothers Day surprise your mom with some homemade Sangria! Check out some of these unique Sangria recipes we came across and make the one that suits your mom best!
Mint Melon Sangria
Ingredients:
1 ½ cups diced watermelon
1 ½ cups diced cantaloupe
1 ½ cups diced honeydew melon
2 cups ice
10 mint leaves
Juice from ¼ lime
2 bottles Spumonte or other sparkling wine
Preparation:
Pour all of the diced melons in a large glass pitcher. Top with ice.
Gently muddle mint leaves with the lemon juice. Add to pitcher
Pour wine last into the glass and stir with a wooden spoon.
Recipe from Caleigh’s Kitchen
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Strawberry and Peach Sangria
Ingredients:
1 750-ml bottle dry white wine
1 1/2 cups Essensia (orange Muscat, a sweet dessert wine)
1 1/2 cups sliced strawberries
1 cup peach liqueur
3 peaches, each cut into 12 slices
1 large orange, cut crosswise into 6 slices
1 large lemon, cut crosswise into 6 slices
1/4 cup strawberry syrup (optional, can be found near the maple syrup in some grocery stores)
3 to 4 cups ice cubes
Preparation:
Mix white wine, Essensia, strawberries, peach liqueur, peaches, orange slices, lemon slices, and strawberry syrup in large pitcher, smashing citrus slices slightly. Let stand at room temperature at least 2 hours or chill up to 4 hours. Serve sangria over ice.
This recipe was found here
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Skinny Girl White Sangria Sparkler
this Sangria is perfect for moms watching their waste line!
Ingredients:
- 1-2 bottles of crisp white wine, ( 1 bottle Sauvignon Blanc and 1 bottle of sparkling Vino Verde works well)
- 2 ripe local peaches, sliced
- 1 pint raspberries
- 2 kiwis
- several sprigs of mint
- Stevia
Simply add the sliced fruit and mint to the wine and add Stevia until desired sweetness is reached.
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Tequila Sangria
Ingredients:
- 2 to 3 pineapple slices
- 2 to 3 orange slices
- 2 to 3 blackberries
- 2 to 3 lime wedges
- 2 ounce or 1/4 cup tequila
- 1 ounce or 2 tablespoons elderflower-flavored liqueur*
- 1 ounce or 2 tablespoons simple syrup*
Preparation:
In desired drinking glass, add the pineapples, oranges, blackberries, and lime wedges.
Next add the tequila, elderflower-flavored liqueur, simple syrup, pineapple juice, and orange juice. Add ice to glass and stir to mix ingredients. Top glass with red wine and enjoy.
Recipe was found here
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Peach Sangria Sorbet
Ingredients:
Makes approximately 1 quart
2 cups dry white wine
1/2 cup peach schnapps
1 cup water
2/3 cup sugar
2 sprigs of mint
1 large peach, peeled and sliced
Preparation:
Combine all ingredients in a medium saucepan over medium high heat. Stir until the sugar is dissolved. Bring to a boil, then remove from heat, cover, and let sit for 15 minutes. Remove the mint sprigs. Pour the mixture into a blender and puree until smooth. Pour through a strainer into a medium bowl. Chill completely.
Freeze in an ice cream machine according to manufacturer’s instruction. Sorbet will be very soft. Spoon into a medium bowl and let firm up in the freezer for at least 2 hours before serving.
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Sangria Ice
Ingredients:
- 1 cup cabernet sauvignon or other dry red wine
- 1 cup water
- 1 (16-ounce) package frozen mixed berries
- 1 orange, thinly sliced
- 2/3 cup fresh orange juice (about 3 oranges)
- 1/4 cup sugar
- 6 orange slices
Preparation:
- Combine first 4 ingredients in a large bowl. Cover and chill 8 hours. Remove orange; discard. Press berry mixture through a sieve over a bowl; discard solids. Combine berry mixture, juice, and sugar in an 8-inch dish, stirring until sugar dissolves. Cover and freeze 45 minutes. Stir berry mixture with a fork every 45 minutes until completely frozen and slushy (about 4 hours).
- Remove berry mixture from freezer; scrape mixture with a fork until fluffy. Garnish with orange slices.
We found this recipe here
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Take Mom to brunch or an early dinner at Angelo’s Tavolo in the Glen Sanders Mansion!
The Restaurant will be seating from 12:30- 7pm. Reservations are Required and can be made by calling 518-374-7262.
Mothers Day Menu at Angelo’s Tavolo
Soups and Salads
Lobster Bisque, Tarragon Croutons 8
Creamed Chicken Soup, Ramp Pesto 6
Chopped Salad, Iceberg Lettuce, Candied Walnuts, Dried Cranberries, Cucumbers,
Red Onions, Tomatoes, Gorgonzola, White Balsamic Vinaigrette, Parm Tuile 9
Classic Caesar, Ciabatta Crouton, White Anchovies, Caesar Vinaigrette 9
Mixed Green Salad, Red Wine Vinaigrette, Parmesan, Red Onion, Cherry Tomatoes 5
Apetizers
Red Sugar Beets, Green Apples, Goat Cheese Panna Cotta, Candied Pumpkin Seeds 10
Baked Little Neck Clams, Lemon Garlic Butter, Toasted Bread Crumbs 10
Jumbo Lump Crab Cake, Pea Shoots, Roasted Red Pepper Mayonnaise 14
7-Hour Cherry Pepper Pork, Crispy Chips, Aged Cheddar, Cherry Peppers 11
Grilled Shrimp Crostini, Tomato Basil Vinaigrette 13
Crispy Calamari, Sweet and Spicy Peppers, Roasted Garlic Mayo 11
Pastas
Rigatoni, Pork and Beef Bolognese, Extra Virgin Olive Oil 12/21
Spaghetti, Chicken Basil Meatballs, Golden Tomato Pomodoro 12/21
Capell ini, Garlic, Rapini, Fresh Cherry Tomato Puree, Pangrattato 11/20
Ravioli, Pomodoro, Olive Oil 11/20
Entrees
New Bedford Diver Sc allops, Sweet Carrot Risotto, Guanciale,
Black Truffles, Lemon Onions, Basil 31
Veal SCALLOPINI , Fresh Mozzarella, Sautéed Greens, Tomato Marsala 31
Balsamic Glazed Atlantic Salmon, Tomato-Swiss Chard, Stewed Lentils,
Extra Virgin Olive Oil 27
Certified Angus Beef New York Strip, Veal Demi Glace, Rosemary, Lemon,
Whipped Yukon Gold Potatoes, Broccolini 41
Breaded Chicken Parmigiano Tavolo Style 26 or Veal Chop Parmigiano Tavolo Style 33
Served with a Side of our House Pasta
Breaded Chicken Milanese 26 or Veal Chop Milanese 33
Seasoned Panko Breadcrumbs, Arugula, Red Onions, Tomatoes, Lemon, Olive Oil, Balsamic
Roasted Cold Water Lobster Tail, Wilted Spinach, Sweet Corn Puree, Crisp Salami 40
Braised Veal Osso Buco, Portobello Mushrooms, Parmigiano Whipped Potatoes,
Pine Nut Gremolata 31
Roasted Jumbo Shrimp, Fresh Oregano Breadcrumbs, Fennel Risotto,
Charred Golden Tomato-Lemon Vinaigrette 30
Grilled Pork Chop, Braised White Cabbage, Peperonata, Coriander 28
To all of the fabulous Mothers out there, Happy Mothers Day!
We still have some reservations available at Angelo’s Prime Bar + Grill on Sunday May 13th from 2-7pm! Please call 518-631-6500.
Here’s a peek at our Mother’s Day Dinner Specials:
Starters
Spring Garlic Soup
Marinated Shrimp & Tomato Provence
Roasted Beet Salad
Frisee, Haricot Verts, Walnuts, Blue Cheese & Horseradish Dressing
Chilled East Coast Oyster on the Half Shell
Pickled Ramp Mignonette, Cocktail Sauce & Lemon
Entrees
Lobster Spaghetti
Chilies, Mint & Cherry Tomatoes
Rack of Australian Lamb
Ratatouille Cous Cous, Greek Yogurt, Mint & Red Wine Sauce
Fish & Chips
Beer Battered Haddock, Fries, House Made Pickles & Tartar Sauce
Steak Frites
Filet Mignon, Creamed Spinach, Frites & Green Peppercorn Sauce
Mark your calendars, Administrative Professionals Day is April 25th!
Mazzone Hospitality makes it easy to celebrate your Administrators at Angelo’s 677 Prime, Angelo’s Prime Bar + Grill and Aperitivo Bistro!
To all Administrative Professionals, We Appreciate You Too!
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Angelo’s 677 Prime in downtown Albany will be offering upgraded additions to their lunch menu for the entire week!
Also, all Administrators will receive a “complimentary drink on us” card to use during the month of May!
Administrative Professionals Week Additions at Angelo’s 677 Prime will include:
677 Bento Box
Spice Tuna Maki Roll, Crab and Tobiko Salad, Crispy Vegetable Egg Rolls, Spiced Wonton “Fries”
Pan Seared Diver Scallops
Cauliflower Cous Cous, Fennel, Parsley and Orange Salad, Lemon and Truffle Vinaigrette
Grilled Cobia Fillet
Herb and Sea Salt Smashed Fingerling Potatoes, Baby Arugula, Red Onion and Asparagus Salad, Citrus Champagne Cinaigrette
Fresh Seafood Cobb Salad
Baby Mixed Greens, Bleu Affinee, Carrots, Grape Tomatoes, Chilled Lobster, Poached Scallops, Jumbo Lump Crab, Champagne Vinaigrette.
Lemon Berry Mascarpone Cake
Crunchy Pastry Crumbs, Raspberries, Lemon Sauce, Fresh Whipped Cream
Make your reservations by calling 518.427.7463
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On Wednesday for Administrative Professionals Day, Angelo’s Prime Bar + Grill in Clifton Park will be celebrating Administrators with live music by Chris Dollard from 3-7 pm, complimentary hors d’oeuvres at the bar , special additions along with the regular menu and patio seating if the weather participates!
Make Reservations Here or by calling 518.631.6500
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Aperitivo Bistro in downtown Schenectady will also be offering some delicious additions along with their regular lunch menu and all Administrative Professionals will receive a complimentary drink card to use during the month of May!
Administrative Professionals Week Additions at Aperitivo Bistro:
Fresh Maine Lobster Rolls
butter toasted New England roll, young arugula, lemon-tarragon aioli
Grilled Salmon Salad
young arugula, local asparagus, medium boiled egg, crispy bacon mustard vinaigrette
Prosecco Cocktails
Tulip
prosecco & cranberry juice
Mimosa
prosecco & orange juice
To make reservations at Aperitivo Bistro call 518-579-3371
