Thursday, January 17, 2013

Mazzone dinner series a true team effort

Chef Ken Kehn
Mazzone Hospitality is putting all its eggs in one basket for one night only. Actually, it is putting all its chefs in one place for one night every other month, but you get the idea.

The first Mazzone Premiere Chefs Dinner Series event is scheduled for 5 p.m. Sunday, February 10, at Angelo’s 677 Prime in Albany. The series will see a rotation every other month  among Mazzone Hospitality restaurants. Head chefs or pastry chefs from various Mazzone properties will be on hand to each conceive and prepare a different course.

The events each will offer three beverage pairings for each course (cocktail, beer, wine), chosen by the bar manager of each restaurant.

The inaugural dinner will cost $95 per person, plus tax and tip, for six courses with beverage pairings. Reservations, which are required, may be made by calling 427-7463. Angelo’s 677 Prime is located at 677 Broadway in downtown Albany, at the foot of Clinton Avenue.

The menu for the inaugural event:

1st Course: Chef Courtney Withey/Aperitivo Bistro
Pan Seared Scallops
Cauliflower and Roasted Grapes, Crispy Marcona Almond, Fresh Bacon
Drink Pairing Options:
  • Aperitivo Eldertini: Pristine vodka, St. Germain, moscato d’asti and fresh lemon
  • Wine: Jean-Michel Gaunoux Mersault
  • Beer: Blue Moon
2nd Course: Chef Brady Duhame/Prime Bar + Grill
Crispy Pigs Ear Salad
Curly Endive, Deviled Egg, Picked Cippolini Onions, Shaved Radish, Parsley Leaves, Chick Peas & Warm Pancetta Dressing
Drink Pairing Options:
  • Prime Bar + Grill Negroni: Bombay sapphire, Campari and sweet vermouth with a fresh orange twist
  • Wine: Gustav Gruner Veltliner
  • Beer: Hennepin Gold Ale
3rd Course: Chef Frank Tardio/Angelo’s Tavolo
Sweet Potato Gnocchi
Roasted Fennel, Crisp Prosciutto, Goat Cheese Bechemela
Drink Pairing Options:
  • Tavolo Winter Mansion Cosmo: Stoli orange, white cranberry juice and fresh lime
  • Wine: Domaine Joseph Cattin Gewurtztraminer
  • Beer: Harpoon UFO
4th Course: Chef Jason Saunders/Prime at Saratoga National
Duck Roulade
Sweet Sausage and Rapini Stuffed Duck, Yellow Lentils, Bing Cherry Demi, Candied Pistachios
Drink Pairing Options:
  • Prime Cranberry Cherry Mohito: Cherry rum, muddled mint and fresh cranberries with cranberry juice and a splash of lemon
  • Wine: Cristom Pinot Noir
  • Beer: Brooklyn Lager
5th Course: Chef Ken Kehn/677
Braised American Kobe Short Ribs
Creamy Wild Mushroom and Ricotta Polenta, Parsley, Apple and Red Onion Salad, Apple Balsamic, Root Vegetable Brunois, Potato “Croutons”, Duck Fat Roasted Brussels Sprouts, Sweet Pepper Braising Jus
Drink Pairing Options:
  • The Newark: Laird’s bonded straight apple brandy, sweet vermouth, fernet branca, maraschino liquer
  • Wine: Mont Olivet Petit Mont, Chateauneuf-du-pape
  • Beer: Anchor Steam Porter
6th Course: Chef Vivian Brammer/ Prime at Saratoga National
Blood Orange Cheesecake
Light Ricotta Cheesecake, Blood Orange Glaze, Cardamom Spiced Caramel
After-dinner cordial

IN ANOTHER DEVELOPMENT, Mazzone Hospitality has merged with Classe Catering, the resulting entity by far the largest catering operation in this part of New York.

Angelo Mazzone said in a statement, "Catering is the backbone of our business and we’re thrilled to enhance and expand our services by merging with another of the Capital Region’s leading caterers. The creative synergy resulting from this merger will afford us greater customization and flexibility to meet the needs of current and future clients."

Go here for the region’s best local food & drinks events calendar.


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