SCCC's Italian Culinary Boot Camp

The Chamber of Schenectady County’s Tourism Committee and Schenectady
County Community College have teamed up to offer Schenectady County’s first‐ever culinary “Boot Camp”, taking place January 4‐6, 2010. Schenectady’s Culinary Boot Camp is a three‐day, two‐night culinary workshop, offering food lovers and novices alike the opportunity to learn classic cooking techniques, taste ingredients, and share a great experience with fellow foodies.

The Boot Camp workshops will be taught by Christopher Tanner, culinary instructor at SCCC. Chef Tanner is a Certified Executive Chef as well as a Certified Hospitality Educator with the American Hotel & Lodging Association. His education includes an AOS in Culinary Arts from SCCC, a BBA from SUNY Delhi and a Masters in Gastronomy and Food Studies from Boston University. On a national level, Chef Tanner is an ACF Approved Culinary Judge, which takes him to various locations in the country to judge ACF sanctioned culinary competitions.

The three days of professional instruction by Chef Tanner are centered on the theme “A Taste of Tuscany.” Students will learn about traditional Italian cuisines, classic Italian ingredients, Antipasti, Primi(pasta, polenta & risotto), Italian ingredients, pairing wine with Italian dishes, and creating Italian desserts. Brief seminars blended with extensive hands‐on cooking time will offer students a true
interactive culinary experience (which even includes a professional chef’s coat)!
The Boot Camp schedule will also offer opportunities for students to experience what Schenectady County has to offer:

• On the first evening, the chef at the Glen Sanders Mansion in Scotia chef will prepare a delectable 4 course meal which will be paired with wines from Italy’s Tuscany region. The Mansion’s sommelier will offer a brief seminar on wine and food pairings. Cooking methods learned during the class will be incorporated into the evening’s menu, and a tour of the Glen Sanders Mansion historic facility will also be included.

• On the second evening, students are invited to visit restaurants in Schenectady, during the Dine Around Schenectady event. Boot Camp tuition includes a $20 restaurant gift certificate that can be used at participating restaurants.

The cost for Schenectady’s Culinary Boot Camp is $690 per person, which includes instruction, the wine dinner at Glen Sanders Mansion, a two‐night stay at a Schenectady hotel of the student’s choosing, and motor coach transportation between hotel(s) and Schenectady County Community College.

Participants may also purchase an optional professional knife kit for $45 (includes a chef’s knife, paring knife, and sharpening steel).

The Schenectady Culinary Boot Camp offers cooking enthusiasts the opportunity to experience first‐class instruction at one of the nation’s most highly praised culinary schools, at a fraction of the cost of similar courses at other culinary institutions ‐ and Schenectady’s Boot Camp even includes lodging and event
transportation! Boot Camp Registration is open NOW at www.cookinginschenectady.com.
Schenectady is conveniently located in New York’s Capital Region, less than three hours by car from New York City, Boston, and Montreal. Schenectady is easily accessible from Exit 25 of the New York State Thruway. More information about all there is to see and do in Schenectady is available at www.sayschenectady.org or by calling The Chamber of Schenectady County at 1‐800‐962‐8007.

Spoon and Whisk Cooking Class Schedule for Fall 2009

Spoon and Whisk Cooking Class Schedule for Fall 2009

Whatever your level of expertise in the kitchen, you will always learn something new and exciting at Spoon & Whisk´s Cooking School. We’ve earned a reputation for world-class instruction by offering culinary expertise from our talented, local award-winning chefs and instructors.

One of our cooking school goals is for you to be able to re-create at home what you learn here. We encourage you to sign up early so that you have your choice of classes. Each class includes a copy of the recipes and a meal of the foods prepared. Please review our Registration and Policy Information at the bottom of this page.

Easy Sauces & Pesto
Wed, August 19th, 7 PM

Simple foods don’t have to be dull. Learn to make simple sauces, butters, and pesto to enhance the flavor of all your foods, while you utilize the herbs growing in your garden. Great tips on how to store fresh herbs for winter.
Menu: Classic Pesto Genovese, Beurre Blanc, Garlic Herb Compound Butter, Hollandaise & Bearnaise Sauce, and Homemade Parsley-Mint Mayonnaise.
Instructor: Chef Larry Schepici, Chef/Proprietor Tosca (Biography)

Knife Skills
Wed, August 26th, 7 PM

To cook really well, you need to know how to use knives properly. We’ll cover all the basics of use, care, and sharpening. Demonstration, plus hands-on practice session. Includes a brief discussion about mandolines.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Regions of Italy *** THIS CLASS IS FULL ***
Wed, September 2nd, 7 PM

Chef Larry Schepici of Tosca will take you on a culinary expedition through the various regions of Italy from Northern Italy to Tuscany to Sicily. Learn why each Italian region has its own unique flavor profiles and favorite ingredients.
Menu: From Tuscany: Parpadelle, Sicily: Mozzarella Pomodoro, Northern Italy: Chicken Scallopini with Artichokes, Sundried Tomtatoes and Fava Beans
Instructor: Chef Larry Schepici Chef/Proprietor Tosca (Biography)

Flavor’s of India
Wed, September 9th, 7 PM

Let’s explore Indian cooking! We’ll learn the regional uses of spices and the demonstration of tarka, tempering the spices.
Menu: Dal, roasted vegetables, chutneys and an unusual Southern Indian curry.
Instructor: Judy Donovan Expert Bread Baker, Teacher (Biography)

Regional French Cuisine: Southwest France
Wed, September 16th, 7 PM

The cuisine of Southwest France is close to the heart of Chef Tanner. Duck, goose, lamb, goat cheese, mushrooms, tarragon, truffles, eggs, and those wonderful tarbais beans of Toulouse and the style of the Basque people all make this region full of flavor.
Menu: Duck Rillettes, Toulouse sausage, Cassoulet, Madeleines de Dax.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Gluten Free: Taking the Fear out of Gluten Free
Wed, September 23rd, 7 PM

We will be learning some of the basics concerning what is and isn’t gluten free. Susan will help you understand the role gluten plays in baking and cooking and how to work around it. You will learn how to put together flour blends that will make it easier to bake breads, biscuits, muffins, etc. Gluten Free can be enjoyable and fun with a little patience.
Menu: Holiday Bundt Cake, Spiced Cabernet Chocolate Dessert, Cranberry Almond Muffins, Apple Pie and how to convert some of your favorite recipes into gluten free.
Instructor: Susan Shamulka, Nutritional Instructor (Biography)

Regional French Cuisine: Alsace
Wed, September 30th, 7 PM

Alsatian French cookery is part of Chef Tanner’s ancestral heritage. Located in France, but influenced heavily by Germanic culture, Alsace has its own unique style of cuisine within France. Pork, sauerkraut, Riesling and Gewürztraminer wines, and charcuterie are all essentials we will explore.
Menu: Tare Flambée, Pate Grandmere, Spätzle, Choucroute Garni.
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

Holiday Baking and Book Signing
Wed, October 7th, 7 PM

Create luscious, professional-looking holiday desserts that look like they took hours to prepare!
Menu: Linzer Torte, Chocolate-dipped Espresso Biscotti, Cream Puff Swans.
Instructor: Chef Gail Sokol Professional Chef & Author (Biography)

Contemporary Cocktail Cuisine for the Holidays
Wed, October 14th, 7 PM

Are you having a bunch of people over for the holidays and bored of those tired old shrimp cocktail and crudités platters? Come join Chef Tanner as he demonstrates contemporary cocktail hors d’oeuvres. Learn fun new presentations that are simple, yet will wow your guests.
Menu: Potatoes with Chorizo, Monkfish “breaded” with vegetables, Chili-Roasted Peanuts with Dried Cherries, Herbed Goat Cheese in Phyllo Dough, Tomato-Basil Sorbet, and Contemporary Crudités
Instructor: Chef Christopher Tanner, Executive Chef & Professor, Schenectady County Community College, Judge for the American Culinary Federation (Biography)

The Quintessential Turkey Dinner
Wed, October 21st, 7 PM

You’ll be amazed at how easy it is to put together a holiday feast.
Menu: Perfect roasted turkey, no brining necessary, delicious gravy, make-ahead vegetables and a beautiful Apple Confit.
Instructor: Judy Donovan Expert Bread Baker, Teacher (Biography)

Free Saturday Event • Knife Sharpening
Saturday, October 24th, 10 AM–2 PM

Bob Alex, Zwilling, J.A. Henckels Representative, will provide a knife sharpening clinic for your kitchen knives and scissors. He will sharpen two knives for free and additional items for a $1 per piece donation towards a culinary scholarship. We will also be giving away door prizes. There is no registration necessary for this special free event!!


Registration and Policy Information

* Classes are $45.00 each, due at registration. You can register in store or by phone.
* Most classes are demonstration style. Each class includes recipes and a tasting session.
* Classes begin promptly at 7:00 PM, and will end at approximately 9:00 PM. Please arrive early.
* We recommend early registration since class size is limited.
* Students attending will receive a 10% discount on all purchases on the night of their class. (Some exclusions apply)
* Spoon & Whisk reserves the right to substitute instructors or menu items, without prior notice.
* In the event that a class is canceled by Spoon & Whisk, you will receive a full refund or transfer to another available class.
* Class fee is non-refundable, but you may give your seat away to a friend if for any reason you cannot attend.

Schenectady Green Market

My student Katie and I had a great time on WNYT and then at the Schenectady Green Market today. As promised I am giving you all the recipes we cooked today. I want to thank Sweet Tree Farm for their amazing bacon and chorizo, BhuddaPesto for their pesto, Hudson-Chatam Winery for their riesling in our risotto, Barber's Farm, Cornell Farm, and finally a thanks to Migliorelli Farm, I've been buying their breakfast radishes all summer.


Corn Risotto with Oven Roasted Tomatoes
Serves 4

Ingredients
RISOTTO
1/2 pound Corn cut from the cob
4 cups Chicken stock or broth
3 tablespoons Olive oil
½ each Onion, finely chopped
1 each Garlic clove, minced
1 cup Arborio rice
1/4 cup Pinot Grigio Wine
1/4 cup Pecorino Romano cheese, grated
¼ cup Mascarpone cheese
As needed Salt and Pepper

TOMATOES
1 Pint Cherry tomatoes
½ each Red Onion
1 tablespoon Basil, minced
1 tsp Thyme, minced
1 tsp Rosemary, minced
1 tsp Flat leaf parsley, minced
2 tablespoon Olive oil
As needed Salt and Pepper

Method

Risotto
Bring the chicken stock to a simmer in a small pot. While the stock is coming to a simmer, add the olive oil to another pot over medium-high heat. Sauté the onion 2-3 minutes, or until soft. Add the corn and garlic and sauté an additional 4-5 minutes or until the onion, corn, and garlic begin to turn golden brown. Add the Arborio rice to the onions and sauté for 2 minutes and then add 1 cup of the stock and the Pinot Grigio wine and stir constantly until all of the stock has been absorbed. Continue to add stock one cup at a time until the four cups have all been absorbed, the rice should not be dry it should still have some “movement” to it. Mix in the Pecorino Romano and Mascarpone cheeses to the risotto and season with salt and pepper. Set aside to keep warm.

Oven Roasted Tomatoes
Heat an oven to 350 degree. In a bowl, mix all of the ingredients for the tomatoes, place on a sheet tray and roast in the oven for 20-30 minutes, or until the tomatoes have begun to shrivel and brown, remove from oven.

To Serve
Place the risotto on a platter, or between four plates and top with the roasted tomatoes


I picked up some awesome hard cider from Slyboro Cider House, great conversation with Dan about the history of cider in our country. I truly appreciate anyone who not only produces a product, but understans the history of their product. I will certainly use his cider for my next Colonial themed dinner.

Brotherhood Winery was not represented, but their wines which I recall from my younger days of being a future oenophile, were used in the line of wine jellies from Pixies Preserves, they also make a great spicy raspberry jam I can't wait to share with my father.

You want some delicious goat cheese, you must stop by the Painted Goat Farm stand. I appreciate a farmer who doesn't force a goat to milk year round, it stresses the milk. Their cheeses just happen to be delicious as well.

Thanks for having myself, Katie my student, and Schenectady County Community College at the Schenectady Green Market.

Narrowing it down

I've been narrowing down the chef candidates for Winedown. I've had a couple phone interviews now, going to have a few more and then start setting up one-on-one interviews along with cooking interviews at the restaurant for next week.

The wine and beer license isn't supposed to take all that long, but it is going to take longer than our originally intended open date. That said, we are going to wait until we get that license so that we can open the proper way right from the start. Nothing like having the name of your restaurant being Winedown and then not having any wine. We will have an exact date soon,it will certainly be in the early fall which will be great for sitting out on the patio and sipping a glass of wine while having a nice meal.

Back to procuring the equipment.

New York's Outdated Systems

Getting a liquor license is such a chore in NY as stated by Steve Barnes in his blog today. The state is working on new systems, but this won't help us out here in Schenectady right now. The application procedure has become, I wonder how people would feel about a restaurant opening without wine and beer for awhile. It is a concern for all of us, but we are working out the kinks.

So many phone calls to return tomorrow, so many appointments to make. My day started at 6:00 am today reading resumes, then I was off to the Hall of Springs to prep for the reopening of the Patron's Club today, over 100 reservations on the books. Opened at 5:30pm, got it all out in a mostly timely manner... It is hard to get 100 covers out from a 10 items menu in 60 minutes mind you. Actually it is more difficult to get it all out o the kitchen as the whole board fires all at once and there are only a couple of us in the kitchen, but we got through it.

Got done with that phase of my day at 10:00pm, drove home, finishing the menu for Winedown and trying to find a dishwasher and prep station for the kitchen online now. Back to the Patron's Club again at 8 am tomorrow to start it all again.

Phone calls a Plenty

Placed a post for the chef position on Craigslist yesterday and I have had a wonderful response so far. About a dozen candidates have sent me resume, more have called on the phone. If anyone reads this, and you have called and I haven't had a chance to call you back yet, I actually run a restaurant myself right now so be patient and I will get back to you. Looking to start with interviews on Sunday and Monday with a choice soon after.

Worked on the menu a little today as well, taking some inspirations from my work at the Patron's Club over the summer for the main dining room menu. The pub menu has a number of appetizers on it, along with small pizzas, sandwiches, some interesting hamburgers, and a casual version of a steak frites which we will have an upscale version of for the main dining room.

Searching for a Chef for Downtown Schenectady Restaurant

I just took on a consulting project in downtown Schenectady. Located on Union Street, this restaurant was a bustling place where people seemed to love to come into eat and share some time with friends. Something happened with the last lease holder and the owner of the building has decided that rather than have another person come in and lease the building, why not put some of his vision, paired with mine into his own restaurant. so with my experience and his vision, we will be looking to relaunch the Winedown Lounge Labor Day weekend.

The menu will be contemporary American with a touch of ethnic influence, including a bit of Persian influence, a great idea as there is no place to find Persian food in the Capital District. Mind you, this will not be a Persian restaurant, but we will feature a night with Persian specials to attract a crowd looking for something new and different to the area, and there will be a couple menu items with some influence as well. I am in the process of writing the menus, some fun stuff. The front room will have a pub/bistro style menu which will cater to the casual crowd looking for a quick bite to eat but with some sophistication and once we get the beer and wine license, we will be featuring a number of great specialty beers that you won't normally find at most restaurants in the area. We will keep the normal beers everyone is used to as well, but want to have something exciting there for those microbrew and import beer lovers.

The main dining room will feature an upscale contemporary menu with fresh seasonal ingredients with a Mediterranean inspiration. So expect influence from the warmer regions of France, Italy, and Spain, along with that Persian touch in a few places. Upscale doesn't mean ridiculously small portions. The portions should make any diner happy, we don't want to fill you up so much that you won't be able to try an appetizer and dessert, but certainly we don't want you to leave hungry except for more when you come back in again.

Once that wine sales license comes through, you will be seeing quite a dynamic wine program in the restaurant. We will be featuring a "wine club" feature different wines for our members each month, events in our signature wine room, wine "flights" and a number of other great things to come.

Amongst the many items on my list of things to do, is a search for a chef. I am only the consulting chef, we are looking for a dynamic person who is willing to come into the concept, embrace it and eventually make it their own. Someone with a culinary degree, would love a Schenectady County Community College Grad. that perhaps is looking to make that next step up from a line supervisor or sous chef position to the big seat as an Executive Chef. I am willing to train the right person on the day-to-day ordering, inventory, and management procedures for our kitchen. You must be friendly, not have a chip on your shoulder, and be willing to work with people. Attitudes are to be kept at the door, as are egos. A great place for a chef to make their name in the Capital District. If anyone is interested, or knows someone that is interested, please contact me at cheftanner@hotmail.com with your CV or resume, or call me at 518-526-6427. Please have at least two references available and be willing to undergo a background check. I am looking to interview people ASAP.