Salty’s Pub – 9/18/11

On September 18th forty members of the Albany Bailliage docked at Salty’s Pub for an evening of maritime delights. Chef Rotisseur and owner John Marzilli welcomed us with an amazing selection of tastes and textures: profiteroles with lobster salad, seared sea scallop with horseradish and sausage, fried oyster with remoulade sauce and braised octopus salad. All were nicely complemented by Taittinger Bouvet Brut.

From the reception, we sailed into the dining room to navigate our way through course after course of ...

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Induction Dinner at The Desmond Hotel – 6/5/11

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June 5th was a special night at The Desmond Hotel and Convention Center for the eighty-nine members and guests of the Albany Bailliage, which convened for its annual induction ceremony. Chambellan Provincial Gabor Huszar presided over the induction ceremony assisted by Chambellan Provincial Frank Tate, Bailli William M. Harris and Vice Conseiller Culinaire Yono Purnomo as the Albany Chaîne welcomed eight new members and elevated Stuart Horn to the office of Vice Conseiller Gastronomique and Mary-Ellen Piché ...

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Panza’s Restaurant – 4/3/11

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Panza’s restaurant on beautiful Saratoga Lake was recently transformed for an evening of elegant Gallic cuisine, albeit updated and with a few twists. Confères and consoeurs were put in a Parisian frame of mind as they were greeted by staff wearing berets and striped boating shirts. The decor of miniature Eiffel Towers, tulips and scenes of Montmartre made us forget that we were in upstate New York. Very festive indeed! Chef Rôtisseur Anand Jayapal’s goal was an ...

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The Stockade Inn – 2/13/11

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On February 13th, the Confrères of the Albany Bailliage convened at The Stockade Inn located in the historic district of the same name in Schenectady, New York. This district boasts the largest collection of authentic colonial houses of any neighborhood in the United States. Love was very much in the air at this newly renovated boutique inn, but the star of the show was the Valentine inspired menu prepared by Chef Doug DeMarco.

We felt transported back in ...

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