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.

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

______________________________________________________________

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

__________________________________________________________

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.

__________________________________________________________

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

___________________________________________________________

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.

________________________________________________________

 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:

1. 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).
2. Remove berry mixture from freezer; scrape mixture with a fork until fluffy. Garnish with orange slices.

We found this recipe here

_________________________________________________________

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

Today would of been Ella Fitgzerald's 95th birthday!

"The only thing better than singing is more singing"- Ella Fitzgerald

The first lady of song Ella Fitzgerald, will be played by Broadway veteran Tina Fabrique at Albany's Capital Repertory Theatre this summer! Reflect on Ella's life and love for music while you watch Tina bring the house down with soulful song, swinging scat and scintillating hits like, "A Tisket, A Tasket,"How High the Moon," "That Old Black Magic" and "They Cant Take That Away From Me."

Stay Tuned for Dinner and a Show Details at Angelo's 677 Prime while Ella is in town July 24th- August 12th!

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!

_____________________________________________________________

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

___________________________________________________________

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

__________________________________________________________________

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

It is easy to make your reservation online right from our website using the Open Table option, or you may call our restaurant at 518-631-6500. We look forward to seeing you soon.

Click here to view our dinner menu and be sure to “like” us on Facebook for news and specials!

5 Courses paired with 5 Beers, Only $65 Per Person

A bottle of Sam Adams Utopias  will be raffled off to benefit the Diabetes Foundation.

A representative from DeCresente Distributing will be  discussing each beer.

A fun night out you don’t want to miss with an amazing menu created by Executive Chef Ken Kehn…

Reservations are required and seats are limited. Call 518.427.7463 to reserve your spot today!

Angelo’s Restaurant Week is  April 2-6th at all Mazzone Hospitality restaurants…

Enjoy three fabulous courses at  Angelo’s 677 Prime and Prime at Saratoga National for only $45 per person.

For $25 per person enjoy a three course dinner at, Aperitivo Bistro, Angelo’s Prime Bar + Grill or Angelo’s Tavolo.

In addition to prix fixe three-course meals at each restaurant, you can receive a wine sample paired with each course for an additional $10.

Menu Offerings by Restaurant:

Angelo’s Prime Bar + Grill

30 Clifton Country Rd., Clifton Park, NY 12065

(518) 631-6500

$25

• Appetizer – choice of: Roasted Tomato and Fresh Mozzerella Salad, Steamed Little Neck Clams or BBQ Pork Bites
• Entrée – Chicken Cutlet Provolone, Lemon-Parsley Baked Sole or Grilled Pork Chop
• Dessert – Chocolate Chip and Coconut Cannoli or Strawberry Shortcake

Aperitivo Bistro

426 State Street, Schenectady, NY 12305

(518) 579-3371

$25

• Appetizer – choice of: English Pea Soup, Sweet Potato Steak Fries, A Different Caesar Salad
• Entrée – choice of: Honey or Thyme Glazed Fried Chicken, Spinach and Goat Cheese Pizza, Pan Roasted Salmon
• Dessert: Dense Chocolate Mousse, Mixed Berry Cup

Angelo’s Tavolo

1 Glen Ave, Scotia, NY 12302

(518)374-7262

$25

• Appetizer – choice of: Exotic Mushroom Tart, Goat Cheese and Baby Arugula Salad or Truffled Shrimp Risotto “Tots”
• Entrée – choice of: Breaded Pork Cutlet, Asparagus Ricotta Stuffed Shell or Grilled Salmon
• Dessert – choice of: Chocolate Terrine or Butterscotch Budino

Angelo’s 677 Prime

677 Broadway, Albany, NY 12207

(518) 427-7463

$45

• Appetizer – choice of: Truffled White Asparagus Soup, Heirloom Baby Lettuces Salad, Ahi Tuna “Nicoise”
• Entrée – choice of: 12oz Certified Angus Beef Bistro Chateau, Pan Seared Diver Scallops or Brick Grilled Organic Half Chicken
• Dessert – choice of: Chocolate, Blueberry and Hazelnut Bread Pudding or Grand Marnier Crème Brûlée.

Prime at Saratoga National

458 Union Avenue, Saratoga Springs, NY 12866

(518) 583-4653

$45

• Appetizer – choice of: Creamy Artichoke and Truffle Soup, Chianti Braised Rabbie Ragout, Tuscan Salad
• Entrée – choice of: Char Grilled 8 oz Pork Rib Eye Steak, 1 lb Shrimp and Fennel Stuffed Baked Lobster, Twin Tenderloin Medallions
• Dessert – choice of: Espresso Panna Cotta or Lemon Ricotta Cheesecake

Kristi’s readers are helping to plan the event from the food to the drinks, desserts, prizes, attire and more- how fun!

 Readers voted on the following popular items to have on the cold display the night of the event:

• 7-Hour Cherry Pepper Pork, flash fried potato chips
• Warm Buffalo chicken dip, celery and bread sticks
• Bacon and cheddar fondue with assorted dipping vegetables
• Breaded eggplant and tomato salad with balsamic drizzle
• Domestic cheese platter: dill havarti, cheddar, edam, pepper jack, horseradish cheddar

Voting for Butler passed  hors d’oeuvres is still open, vote here.

So how do you attend On the Edge’s Fifth Birthday Party? You can register to attend  at 6:30 am (so set your alams!) Monday March 19th on the blog!

Let us do the cooking while you relax and enjoy a lavish brunch or dinner buffet that will satisfy everyone in your party! Reservations are required so be sure to call ahead.

Take a peak at the menus for Easter Sunday by location,

Saratoga National Golf Club

Hilton Garden Inn Clifton Park

Angelo’s Prime Bar + Grill and Angelo’s Tavolo will also be taking dinner reservations for Easter dinner !

]]> http://www.onereputation.com/tasting_room/?feed=rss2&p=1433 0