Saturday, January 9, 2016

Today's ride on the Capital Region Foodie-Go-Round




RETURNING


Mark Graham
• Chef Mark Graham is back at The Wine Bar of Saratoga Springs. As he notes on his Facebook page, "Like old times. ... Keeping it sexy!! (The food that is)." Graham, 50, has cooked at a range of venues in his career, including the Berkshires, California, and such Capital Region spots as a previous stint at The Wine Bar, the now-gone Taste in Albany, MezzaNotte in Guilderland, and Max London's Restaurant & Bar, The Lodge, and Chez Sophie in Saratoga Springs. Last spring, he announced the creation of Chef Mark Graham Cuisine, a catering company that brings dining to private residences. “One of our shared connections to every other human on the planet is food. Even if the food is different from what we know, it’s a tool to express ourselves and experience a sense of community,” says Graham. He succeeds Dominick Colose who has moved to a consulting position at The Inn at Erlowest in Lake George where executive chef Chris Bonnivier recently departed. The Wine Bar is located at 417 Broadway. Phone: 584-8777.

INTRODUCING

Menu additions for chains operating in the greater Capital Region.

Sea Bass
P.F. Chang's China Bistro -- Hong Kong Style Sea Bass, pictured (wild-caught 8-ounce Chilean sea bass steamed and seasoned with ginger and served over Asian mushroom medley, asparagus and grape tomatoes with ginger coriander broth, $26.95), Vegetable Lo Mein (stir-fried egg noodles tossed with soy sauce, julienne carrots, mushrooms, snow peas and cabbage, $10.50), Ginger Chicken with Broccoli (sliced chicken breast wok-tossed with ginger and green onion, served with steamed broccoli), Shrimp with Lobster Sauce (shrimp tossed with lobster sauce, chopped black beans, peas, scallions, mushrooms, water chestnuts and egg, $16.95). Prices may vary by market Availability: Permanent.

Johnny Rockets -- Portobello Chicken Sandwich (all-natural grilled chicken breast topped with smoked Gouda cheese, portobello mushrooms, spring mix, applewood-smoked bacon and mayonnaise on a brioche bun, $7.79-$10.99, depending on location), Texas BBQ Pulled Pork Cheeseburger (beef burger topped with Wisconsin Cheddar cheese, hickory-smoked pulled pork, lettuce and smokehouse barbecue sauce on a brioche bun, $7.79-$10.99, depending on location), Smoky Cheddar Pulled Pork Loaded Street Tots (fried tater tots topped with hickory smoked pulled pork, Cheddar cheese, chopped scallions and smokehouse barbecue sauce, $6.99-$9.89, depending on location), All-American Apple Crumble Shake (vanilla ice cream, cinnamon and apple pie crumbs topped with whipped cream and a miniature apple pie, $4.49-$6.99, depending on size and location). Availability: Through February 28.

Starbucks -- Latte Macchiato, pictured (aerated whole milk with espresso shots poured through it, $3.75-$4.25 for a tall 12-ounce drink; Teavana Shaken Iced Peach Green Tea Lemonade (green tea, peach, ginger and lemonade shaken and poured over ice, $2.95-$3.45 for a tall), Teavana Green Tea Latte (sweetened matcha green tea and steamed milk, $3.45 for a tall), Almond Croissant (a butter croissant sliced in half, filled with almond flan, topped with sliced California almonds and baked again, $3.25), Vermont Maple Walnut Muffin (muffin made with walnuts and Vermont maple syrup, $2.45), Chocolate Cookie Dough Cake Pop (bite-sized cake pop with a cookie dough center sprinkled with semi-sweet miniature chocolate chips, $1.95), Heart Cookie (shortbread cookie decorated with hugs and kisses, $1.95), Italian-Style Ham & Spicy Salami sandwich (ham and salami on signature bread, $6.45).

• Red Robin Gourmet Burgers -- The Wedgie Burger (one beef patty topped with bacon, guacamole, tomato and red onion served inside a lettuce wedge instead of a bun, $10.49). Availability: Through February 7.


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