The national Broadway tour of Wicked — the musical prequel to the Wizard of Oz, opened Wednesday night at Proctors in Schenectady. Here’s a story from FOX23 about how the show is boosting business in the area.
Wicked Specials
UPDATE: These tickets are sold out, but you can still stay at the Inn, of course. Enjoy a three-course dinner for two at Angelo’s Tavolo (includes two appetizers, entrées, desserts and glasses of house wine) and a pair of tickets to the show for only $195. Buy tickets here. Add an overnight stay at the Inn at Glen Sanders Mansion for only $99, breakfast included. Call 518.374.7262.
Set the mood with an Ozmopolitan martini (Grey Goose L’Orange, Cointreau, cranberry and lime juices) and specials on Pete’s Wicked Ale at both Aperitivo Bistro and Angelo’s Tavolo.
Or try one of the two sandwich specials at Aperitivo. The Bad ‘Wich panini: pork, bacon, cheddar, fried onions and chipotle. The Good ‘Wich: grilled chicken, fresh spinach, candied walnuts, goat cheese and sundried cranberry vinaigrette in a whole wheat wrap.
The official show site has a few behind-the-scenes videos worth watching. And here’s Idina Menzel and Kristin Chenoweth performing Defying Gravity at the Tony Awards.
See you in Oz!
Executive Chef Jaime Ortiz and owner Angelo Mazzone were on WNYT recently to demonstrate how to make the hazelnut Brussels sprouts that are served at Angelo’s 677 Prime and at Prime at Saratoga National.
What’s your favorite Thanksgiving side dish?
During different times of the year we have anywhere from 50-100+ culinary and utility staff throughout the company. It takes a lot of coordination and effort to make it all work seamlessly. One of the most important elements to making it all happen is having talented and hardworking chefs in the right key positions in order to make all of the aspects of our very multifaceted operations work. Our chefs coordinate the production and execution of a wide range of culinary applications that range form a picnic for 20 or a hamburger lunch for 2, all the way to high end tasting menus for the most discerning palates and giant high end, themed events for thousands of people. They manage, teach and mentor 5-30 staff members each and are in our opinion the best at what they do. Here’s an introduction to the team of chefs that make up the Mazzone Management Group.
Executive Chef
Glen Sanders Mansion
Will Brown
years with company: 4
culinary school: SCCC
Catering Chef
Glen Sanders Mansion
Lee Dupont
Years with company: 9
Culinary School: Self Taught
Sous Chef
Glen Sanders Mansion
Carlos Rivera
Years with company: 4
Culinary School: Self Taught
Chef de Cuisine
Angelos Tavolo
Frank Tardio
Years with Company :12
Culinary School: Self Taught
Sous Chef
Angelos Tavolo
Joe Cormier
Years with Company : 1
Culinary School: Johnson and Whales
Executive Pastry Chef
Glen Sanders Mansion Bakery
Derek Heroux
Years with Company: 3
Culinary School: Johnson and Whales
Chef de cuisine
677 Prime
Steve Kerzner
Years with company: 3
Culinary school: CIA, SCCC
Sous Chef
677 Prime
Ken Kehn
Years with company: 6
Culinary school: Paul Smiths
Executive Chef
Saratoga National Golf Club
Jason Saunders
Years with company: 9
Culinary School: SCCC
Chef de cuisine
Prime at Saratoga National
Jereme Keough
Years with company: 1
Culinary School: CIA
Sous Chef
Prime Saratoga National
Tim Thompson
Years with Company: 1
Culinary School: CIA
Executive Chef
Hall of Springs
Andy Hurd
Years with company: 3
Culinary School: SCCC
Executive Chef
Aperitivo Bistro
Devin Ziemann
Years with Company :2 yrs
Culinary School: SCCC
Sous Chef
Aperitivo Bistro
Mike Zehner
Years with Company : 2
Culinary School: SCCC
I can’t believe it, but thanksgiving dinner is just around the corner. It is one of my favorite times of the year. What is better than eating, cooking, and drinking wine all day? I was just curious what your favorite part of thanksgiving dinner is, or if you have any special recipe that you like? I’ll start…my favorite has always been mashed potatoes, peas, and gravy all smashed up together!!!
This year I am absolutely determined to contribute to my parent’s culinary talent with a unique twist on an otherwise traditional meal, so I would love to hear any recipes you think could spice it up.
Of course, if you prefer to sit back, relax and watch the game,we would love to prepare your dinner for you to take home to your family and friends…click the link below
http://www.onereputation.com/events.htm
Thanks For Reading,
Collin Grady
One of our guests at 677 Prime recently asked for the recipe for our 7 Hour Cherry Pepper Pork. This is available at all of our locations (Angelo’s 677 Prime, Prime at Saratoga National Golf Course, Aperitivo Bistro, and Angelo’s Tavolo), so I thought I would share it with you to try at home. Let us know how it turns out!
Seven-Hour Cherry Pepper Pork
Yields: 1 order
Braised Pork
1 6.5 lbs. Pork Butt Shoulders (washed)
10 cloves garlic
1/8 cup adobo spice
1/8 cup steak spice
Poke 10 deep holes about ½ inch diameter into each shoulder. Stuff each hole with two cloves of garlic. Rub seasonings evenly over pork. Cover with plastic and foil and place into a 275˚ oven. Cook for 7 hours. Remove from pan and let cool slightly. Shred with forks and remove excess fat.
Store in cooler
Cherry Pepper Demi Glaze
1 cup cherry pepper vinegar
½ cup mild cherry peppers – sliced
2 tbl hot cherry peppers – minced
1 tbl garlic – minced
½ tsp dry basil
1 qt demi glaze
pinch salt
Reduce all ingredients except demi & salt over high heat until 2 cups remain. Add demi & salt and bring to boil. Let simmer for 5 minutes. Strain and reserve
Seven-Hour Cherry Pepper Pork
5 oz. braised pork
1 tbl sweet cherry peppers – sliced
2 oz cherry pepper demi-glaze
3 oz shredded pepperjack cheese
2 oz. fresh fried potato chips
1 tsp hot cherry peppers – chopped
1 tbl banana peppers
1 tsp parsley oil
3 cherry tomatoes – halved
Place braised pork and sweet peppers in pan with cherry pepper demi. Simmer for three minutes – add cheese on top until melted. Split chips and pork into three equal portions and place on plate stacked alternating each (i.e. chips, pork, chips, pork, chips, pork). Garnish the top with the rest of the peppers, parsley oil & cherry tomatoes.
