An Autumn Evening in the Garden
2009 Participating Chefs |
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Certified Master Chef
Swen Boehm -

EATS Gourmet Marketplace, Albany
Swen Boehm has
resided in the United States for seven
years. He passed his Certified Master
Chef exam in 1999. Swen has been
executive chef, Chef de Partie and
Commis de Cusine at several Michelin
star hotels in Germany.
Currently
Swen is enjoying running Eats Gourmet
Marketplace because it allows him to now
dabble in what he loves to do, private
chefing, recipe creation and
personalized special catering. Since
arriving at Eats, Swen has catered
events at the Governor’s Mansion, the
Palace Theater, and many private and
public dinners and openings and has won
awards for several of his creations.
(Photo by Ilke Van
Genechten).
Eats Gourmet Marketplace
518-453-3287
Stuyvesant Plaza
www.eatsalbany.com
Albany, NY 12203
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Michael Cocca – Franklin Plaza &
Terrace, Troy
Michael Cocca has a reputation -
a reputation for providing the little
extras, for delivering on promises, and
for serving the community. This
reputation is built on over 25 years of
dedication to the food industry.
In 1992 Cocca purchased what is now the
renowned Franklin Plaza after it had
lain empty for several years.
Recognizing that these kinds of
buildings just aren’t built anymore,
Michael sponsored a 90-day whirlwind of
renovation. With as many as three
construction companies working at once,
the result was a refurbished building
that retains its sense of history and
opulence.
Franklin Plaza is renowned
as the place to go to make dreams come
true and is the cornerstone of historic
and enduring events. Its character has
an instinctive connection in time which
creates monumental memories and your
very own time honored traditions. For
over 170 years, Franklin Square of Troy
has housed some of the most powerful
financial institutions in New York
State’s history. Be immersed in
tradition and elegance by having your
next event with the Franklin Plaza
family.
(Photo by Ilke Van
Genechten).
Franklin Plaza
518-274-3421
4 4th Street
www.franklinplaza.com
Troy, NY 12180
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Chef Michael Corrigan –
The Flour Shop, Bethlehem PA
The Flour Shop based in Bethlehem, PA
represents over a decade of culinary
experience and careful planning to
create a unique atmosphere and premium
quality baked goods. We combine the
leading gastronomic minds in the Lehigh
Valley with the best organic and locally
grown ingredients to craft hearty
artisan breads and delectable pastries. Our owner and executive
baker, Michael Corrigan, began his
career by attending the prestigious
Culinary Institute of America in Hyde
Park, New York, graduating in 1997.
Since completing his degree, Michael has
returned to the Institute several times
to hone his specialty in handcrafted
artisan breads, working directly with
some of the countries highest-level
master bakers.
The Flour Shop
610-419-9645 2980 Linden Street
www.flourshopbaking.com Bethlehem, PA 18017 |
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Chef Michael Cunningham & Patricia
Dalton – Provence, Albany
Chef Michael Cunningham and
Patricia Dalton have collaborated to
develop "Frim Fram Cookery," a new
American cuisine which
embodies the
spirit of classic American jazz music
and fine dining.
Cunningham, chef of
Provence
Restaurant, has been named one
of the top five chefs in upstate New
York. He has worked with many notable
chefs in his career, including his
journeyman experience with chef Rene Fachette, with whom he was classically
trained in the European tradition.
Dalton, lead singer of the
Patricia Dalton Trio, has been steeped
in the techniques and splendor of fine
dining all of her life. Whether working
in the finest bistros in New York State
and New England, or preparing exquisite
food for friends and family in her own
kitchen, she embraces the pleasures of
excellent cuisine. Under the stewardship
of Cunningham, Provence has received
Sante magazine's Wine and
Hospitality Award for the mid-Atlantic
region, Metroland's 2009 Best
French/Continental Restaurant award, and
Wine Spectator's Award of
Excellence annually.
Provence Restaurant
689-7777
Stuyvesant Plaza
www.provence-restaurant.net
Albany, NY 12203
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Chef
Danny DeLorenzo –
Parenzo’s Italiano, Schenectady
DeLorenzo, a graduate of
the Culinary Institute of America, has
an extensive background that includes
impressive stints with Wolfgang Puck at
Puck Café in San Diego, Mandalay Bay’s Trattoria de Lupo in Las Vegas and
equally reputable establishments in
Colorado and Florida. Locally, DeLorenzo
made his name opening restaurants that
include Parisi’s Steakhouse, the
restaurant that formerly occupied
Parenzo’s current location, and Angelo
Mazzone’s Aperitivo Bistro in downtown
Schenectady. In addition, he owned and
operated Lorenzo’s on Van Vranken
Avenue.
Parenzo’s Italiano
serves eclectic Italian cuisine
featuring fresh-made pasta and a
generous assortment of entrees.
DeLorenzo offers ten varieties of pasta
that customers may pair with one of
eleven different sauces. The pasta
entrees can then be embellished with
seafood, meat or vegetables as well. The
options of half-portions of the pasta
entrees and wines by the glass have
proven very popular.
(Photo by Ilke Van
Genechten).
Parenzo's Italiano
518-374-0100
11 North Broadway
www.parenzositaliano.com
Schenectady, NY 12305
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Chef Un-Hui Filomeno -
Avenue A, Albany
Chef Un-Hui was born and raised in South
Korea. She immigrated to the United
States in the late 70's and finally
settled here in Albany in the early
80's. Un-Hui received her formal
training at Schenectady County Community
College and got her start at Albany's Gingerman restaurant where she was the
executive chef for 13 years. She found
an opportunity at Avenue A in 2005 where
she is the Head Chef and is able to
design the menu in her image. Although
she specializes in Korean dishes, she is
able to translate that into a menu that
represents the culinary arts
internationally. All items including
sauces, soups, desserts and dressings
are hand prepared by Chef Un-Hui in the
Avenue A kitchen. Her signature dish is
Tuna Un-Hui, a tuna filet rolled in
sesame seeds, pan seared rare and is
served over fresh sautéed veggies and
nori rolls along with Chef's signature
Miso Balsamic reduction. Chef Un-Hui
also specializes in classic French,
Italian and Spanish dishes.
(Photo by Ilke Van
Genechten).
Avenue A
***Closed October 2009
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Chef
Mark Graham – MezzaNotte, Albany
Chef Mark Graham brings his culinary
talents, knowledge, and expertise to
MezzaNotte, making every dish a culinary
masterpiece. He began his career in the
Boston area as executive chef for Seven
Hills Egremont Inn before heading to
Napa Valley. Mark worked under Michael
French and Wolfgang Puck at Spago in
Paolo Alto. He then relocated to the
northeast and became the chef at The
Wine Bar and The Lodge in Saratoga, also
working as Sous Chef at Chez Sophie.
In 2005, Mark Graham was one
of the invited chefs at the James Beard
House dinner. In early 2008, Chef Mark
met Connie Ware, and they instantly
clicked. With Connie’s knowledge of
Italian food and Mark’s culinary
expertise, MezzaNotte had been
redefined. Mark never ceases to amaze
Connie with his culinary creations, and
when asked how he does it, he’ll proudly
say, "with love."
MezzaNotte
518-689-4433
2026 Western Ave
www.mezzanottealbany.com
Albany, NY 12203
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Chef
Harry Hatziparaskevas – Athos, Albany
Although he has helmed fine
restaurants all over the world, Chef
Harry Hatziparaskevas is best known for
his celebrated Manhattan Greek
restaurant,
Ithaka.
Lauded by everyone from Zagat to The New
York Times, Ithaka is still a premier
NYC Greek restaurant, more than eleven
years after its founding.
Athos brings an entirely new
experience to the Albany restaurant
scene — high-quality, upscale Greek
fare. Chef Harry can't wait to show
Albany that Greek food has its place
among the world's greatest cuisines, for
even the most demanding gourmand.
Athos
518-608-6400
1814 Western Ave
www.athosrestaurant.com
Albany, NY 12203
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Chef
Scott Krause – Milano, Latham
Distinctive Northern Italian Cuisine
served in an atmosphere of casual
elegance. Enjoy fresh homemade pasta,
grilled seafood, poultry, veal
specialties and wood-fired gourmet
pizzas from the open-air kitchen.
Indulge yourself with one of our
signature desserts, gelato or pastries.
Innovative daily specials are offered
for both lunch and dinner by Head Chef,
Scott Krause. A knowledgeable and
courteous staff will guide you through
our award-winning wine list that boasts
over 150 unique selections, with both
old world and new world wines.
Milano
518-783-3334
594 New Loudon Road
www.milanonorth.com
Latham, NY 12110
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Chef
John Marzilli – Salty’s Pub & Bistro,
Clifton Park
John D. Marzilli made his name in
Capital Region dining circles as the man
in charge of all food services at the
plush Ashley Marriott on Wolf Road. He
led the restaurant to a stunning 12
consecutive AAA 4-Diamond awards before
a corporate decision to move away from
fine dining led him to begin looking
elsewhere.
The product of a
food-centric Rhode Island family – his
father was a chef, his late uncle an
iconic Providence restaurateur -
Marzilli studied at the prestigious
Johnson & Wales University campus in
Providence. He has worked in
kitchens ranging from the historic
Seelbach Hilton in Louisville, KY, to
the cozy, casual
Salty’s Pub & Bistro,
which he owns and operates a mile from
his Halfmoon home.
Salty’s Pub & Bistro is
known for it’s casual atmosphere and
delicious, affordable seafood. It has
been a local mainstay since it re-opened
four years ago under the name the “New”
Salty’s Pub & Bistro. How long will
Marzilli continue to advertise his
restaurant as “new?”
“Always,”
he says. “I want to keep making it
better and better so there’s always
something new.
(Photo by Ilke Van Genechten).
Salty's Pub & Bistro
518-371-1120
215A Guidboard Road
www.saltyspub.com
Clifton Park, NY 12065
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CMC Dale Miller –
Dale Miller: The Art of Dining,
Albany
Dale
Miller, Certified Master Chef, A.A.C and
a 1979 high honors CIA graduate made his
start in Amsterdam, NY and made his
mark
on the region becoming one of the most
decorated chefs in the country.
Previous ventures include being
Chef/Owner of the nationally acclaimed
Stone Ends Restaurant at 26 years old,
serving as Executive Chef at Jack's
Oyster House and Executive Chef/General
Manager at The Inn at Erlowest in Lake
George, NY. He recently opened Dale
Miller: The Art of Dining at 30 S. Pearl
Street in downtown Albany which includes
a series of versatile dining venues such
as a 4 Star restaurant, a signature
penthouse level banquet facility for up
to 600, an outdoor dining garden terrace
and a convenient grab-&-go kiosk. Chef
Miller has been lauded for both the
design of his restaurant and the
ingenuity of his creations, and was most
recently honored with the 2009 National
ACF Chef’s Professionalism Award.
Chef Miller brings artistry,
élan, and high standards to his
progressive American cuisine, which is
imbued with global overtones. His
philosophy is to create fresh and honest
food using the highest quality
ingredients. Chef Miller believes that
cooking is an art form which expresses
not only the individual personality, but
also love that comes from the heart to
create a culinary masterpiece.
Dale Miller: The Art of Dining
518-694-322
30 South Pearl Street
www.dalemillerrestaurant.com
Albany, NY 12207
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Chef Ric Orlando – New World Bistro Bar,
Albany

"Global flavor, Local pride"
Guided by these words, Ric Orlando
brings an inspired blend of lust for
life, outspoken passion for "clean
food", and nationally renowned cooking
prowess to his roles as chef, lecturer,
author and media source. Ric has
remained true to his passion for
preparing and promoting local food while
honoring down to earth global flavors
for over 20 years. His cooking style
connects fine dining and health food. He
understands what makes traditional,
healthy foods both nourishing and
satisfying and translates it all
brilliantly into exciting, contemporary
cuisine.
His Saugerties restaurant is a
Hudson Valley landmark and the new
Albany Gastro-Pub New World Bistro Bar
is a local favorite. His recipes and
commentary are consistently in demand by
the regional media. His tireless work in
promoting the products, people and
beauty of the region has made him the
Hudson Valley's best known Chef.
New World Bistro Bar
518-694-0520
300 Delaware Avenue
www.newworldbistrobar.com
Albany, NY 12209
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Jaime
Ortiz – Angelo’s 677 Prime, Albany
Restaurateur Angelo Mazzone’s newest venture,
Angelo’s 677 Prime, is one of the
Capital Region’s most talked about new
restaurants. An upscale
steakhouse
located on Broadway and Clinton,
Angelo’s 677 Prime is in the hub of
downtown Albany’s theater district.
Executive Chef, Jaime Ortiz has a
culinary flair that is the result of
many influences. Of Latin descent, he
has been classically trained in French
cuisine and has a special knack for
Asian fare. The outcome is a unique
menu blending numerous cultures and
flavors. Chef Ortiz began his long list
of honors at a young age by industry
standards. He has been awarded numerous
scholarships, Junior Chef of the Year by
the American Culinary Federation and a
myriad of silver and gold competition
medals.
His work experience is equally as
impressive. Chef Ortiz was guided by
Chef Eugene Barnard, a successor of
Escoffier’s teachings; he has worked
side by side with the best at the
award-winning Aquavit Restaurant in
Midtown Manhattan, and has led the
culinary team at The Lodge restaurant in
Saratoga Springs ~ all resulting in a
dining experience to be savored.
Angelo's 677 Prime
518-427-7463
677 Broadway
www.677prime.com
Albany, NY 12207
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Chef
Yono Purnomo CEC, CFBE - Yono’s, Albany
In 1971 flamboyant Chef Widjiono (Yono)
Purnomo, a native of Jakarta, Indonesia
and graduate of APN Academy Perhotelan
Negara, Bandung, Indonesia, embarked on
a circuitous career journey that brought
him to Albany’s most elegant dining
rooms. When the opportunity to open his
own restaurant came along, Certified
Executive Chef Yono never looked back.
Chef Purnomo has expertly mastered the
unique blending of exotic spices
creating sophisticated, complex and
layered cuisine.
Chef Purnomo’s
accomplishments include representing the
United States both individually and as
captain of a three member USA team in
the British Open Cookery Championship.
He has represented New York State in the
American Seafood Challenge, was a member
of the National Chefs Touring Program
for the two year long Indonesian
Festival, and has been featured on the
Today Show and TV Food Network.
Yono’s, Albany’s only 4 star
restaurant, is a recipient of the
Distinguished Restaurants of North
America (DiRoNA) award. Chef Purnomo is
affiliated with more than 75 charitable
and community service organizations.
(Photo by Ilke Van
Genechten).
Yono's
518-436-7747
25 Chapel Street
www.yonosrestaurant.com
Albany, NY 12210
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Chef Frank Tardio –
Angelo’s Tavolo, Scotia
Chef Tardio’s passion for
cooking began at a young age. Working in
the restaurant industry to make
ends
meet while pursuing a career in music,
he found a way to bring his artistic
style to his cuisine. After working as
Sous Chef at the highly-acclaimed
Starr's Restaurant in Albany, Chef
Tardio has been with the company for
over 11 years. He is the proud recipient
of many awards, and also led the Glen
Sanders Mansion team of chefs to victory
at two Culinary Cornucopia competitions,
placing in all 7 categories winning 5
gold medals and 2 silver including the
overall “Grand Award.”
Chef Tardio’s creativity and
innovative menus are well known in the
summer months where he can be found at
the Patron's Club Restaurant in the Hall
of Springs, and for the remainder of the
year Chef Tardio brings his style and
sophistication to Angelo's Tavolo - the
Restaurant at Glen Sanders Mansion. His
imaginative cuisine makes him one of our
most sought after chefs.
(Photo by Ilke Van
Genechten).
Angelo's Tavolo
518-374-7262
1 Glen Avenue
www.angelostavolo.com
Scotia, NY 12302
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Chris Snye – The Placid
Baker, Troy
Chris Snye grew up on a farm surrounded
by good food. There was never a question
in his mind; food was all he wanted to
do. His mother always had him in the
kitchen, and he’s been there ever since.
He started working at a diner at age 15
and graduated as a chef from Paul
Smith’s Culinary Arts at age 19. From
there he went to Shelburne Farms in
Vermont and then to the Lake Placid
Lodge, a member of Relais & Chateaux.
Here, Chris learned pastry and baking
working under the chef who trained with
Jacque Torres.
With experience at the local
farmers markets, Chris saw a need and
started his own business, The Placid
Baker. He used 500 square feet in his
garage in Westport, NY selling wholesale
and at markets. Over four years, area
clientele was established and The Placid
Baker moved to Troy in May of this year.
The Placid Baker offers a
full line of organic artisan baked
goods, European pastries, twists on
American classics, small cakes and
desserts and sandwiches. See us at local
farmers markets and at the bakery on 250
Broadway in Troy, NY.
(Photo by Ilke Van
Genechten).
The Placid Baker
518-326-2657
250 Broadway
www.placidbaker.com
Troy, NY 12180
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Certified Master Pastry
Chef Frank Vollkommer &
Chef Jessica Vollkommer – The Chocolate
Mill, Glens Falls
Currently, Frank & Jessica Vollkommer
are the owners and Pastry Chefs of their
first independent venture. They
recently opened The Chocolate Mill, a
full service pastry shop & café, in
downtown Glens Falls. Previously the
Vollkommers were a team at Saratoga
National Golf Club, Frank as the
Executive Chef and Jessica as the
Executive Pastry Chef.
Chef Jessica has held
positions at Dale Miller Restaurant,
Baby Cakes Bakery Café, The Apple Pie
Bakery Café at The Culinary Institute of
America and Weis Markets, as a Bakery
Manager.
Chef Frank has also held
positions at Cargill Cocoa and
Chocolate, The Culinary Institute of
America and New England Culinary
Institute. Chef Vollkommer participated
in the 2000 Culinary Olympics in
Germany, Hotelympia in England, The U.S.
Pastry Competition and received The
Medal of The French Government for
winning the Grand Prize of the Salon at
the New York Food Show. In 2005 he
earned the distinction of Certified
Master Pastry Chef through the America
Culinary Federation. Chef Vollkommer
became one of only four chefs to pass
the rigorous exam and one of thirteen
Certified Master Pastry Chefs.
The Chocolate Mill
518-338-3783
164 Glen Street
www.chocolatemillcafe.com
Glens Falls, NY 12801
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Claudia
Crisan-Calabria & Iggy Calabria - Crisan
Bakery, Albany
Crisan Bakery and Edible Art Gallery is
a scratch bakery that uses only the
finest ingredients and bakes everything
in the style, delicacy, and tradition of
its three sister stores in Romania right
in our own kitchen. From gelato to puff
pastry, all is hand made on the
premises by Claudia and Iggy Calabria at
197 Lark Street in Albany.
Claudia Crisan was born into
the baking business and worked in the
first of her parent’s bakeries in
Romania throughout her upbringing. She
studied fine arts at The University of
the Arts and The Royal College of Art in
London and graduated with degrees in
Crafts and an MA in Goldsmithing,
Silversmithing, Metalwork, and Jewelry.
Her present focus is the use of edible
materials in wearable art.
Iggy Calabria
was raised in Doylestown, Pennsylvania
and graduated from Muhlenberg College
and the University of the Arts with
degrees in English, Jazz Guitar
Performance, and an MAT in Music
Education. After teaching K-8 music in
New Jersey, he studied pastry arts in
Arad, Romania.
Together, Claudia,
Iggy and their wonderful staff are
delighted to provide the Capital
District with their desserts and
pastries for all occasions and are
pleased to feature seasonal local grown
ingredients of this wonderful region.
Enjoy! (Photo by
Ilke Van Genechten).
Crisan Bakery & Edible Art Gallery
518-445-2727
197 Lark Street
www.crisanbakery.com
Albany, NY 12210
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Coffee by:
Spill'n the Beans, Troy
Spirits by:
Capital Wine, Albany
Chatham Brewery, Chatham
Harvest Spirits, Valatie
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Entertainment by Shilly-Shally Fire Arts
(Photos by Ilke Van
Genechten)

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Music by
Neil Brown Trio
(Photo by Ilke Van
Genechten)

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