Monday, October 2, 2017

11th Troy Chowderfest set for a rollout this Sunday

The annual Troy Chowderfest just keeps growing. This year's event, the 11th annual, is set for this Sunday, October 8, from noon to 4 p.m., but it is not being limited to Monument Square.

The fest, which in recent years has been drawing as many as 15,000 visitors to downtown, will allow them to purchase tasting tickets for visits not only to vendor stalls set up around the square but also at various restaurants serving at their establishments.

Numerous retailers also will participate with a citywide sidewalk sale to go along with luve music and family activities. Tickets will be sold for $1 for each three-ounce sample in Monument Square, Barker Park, and the Green Island Bridge parking lot from through 3:30 p.m. Credit cards will not be accepted, and there will be no refunds for unused tickets.

A shuttle will be making loops through downtown, with stops at or near each of the participating restaurants. Further information on entertainment, parking, and general rules are available on the event website.

Participating establishments and their sampling locations:

The Beer Diviner | 461 Broadway
Divine BBC Chowder, Divine Beer/Bacon/Roasted Corn Chowder
Chef: Matt Malone

Bootleggers Bar + Grill | 200 Broadway
Chicken Pot Pie Chowder
Chef: Troy Barrington Sr.

B-Rad's Bistro & Catering | 24 4th Street
Caramelized Vidalia Onion, Smoked Shrimp and Crispy Chorizo chowder
Chef: Brad Stevens

Brown's Brewing Co. | 417 River Street
Chef: Melissa Doney

Capital District EOC | Green Island Bridge parking lot
Romanesco Clam Chowder
Chef: Joe Furget

Hooked Seafood Co. | Monument Square
Coconut Curry with Coconut and Scallops Bisque, SEA

Hudson-Chatham Winery | 203 River Street
Collar City Seyval Blanc Fish & Potato Stew, SEA
Chef: Dominique DeVito

McGreivey's | Monument Square
Buffalo Chicken Chowder
Chef: Chris Zlotnick

Muddaddy Flats | 49 3rd Street
Gingered Carrots & Kale Chowder, VEG
Fish Chowder, SEA
Chef: Dan Frament

O'Brien's Public House | 43 3rd Street
Shepard's Pie Chowder
Chef: Terry O'Brien

Plumb Restaurant & Bar | 15 2nd Street
Detroit Style Clam Chowder, SEA
Chef: Brandon Schatko

PRIME at Hudson Valley community College| Monument Square
The Breakaway, New England Clam Chowder, SEA
Can I Bayou Chowda?, Jambalaya Style Chowder
Chef: John Simmons

Rivers Casino & Resort | Monument Square
Chowder De Rabiosa, Smoked Chicken Green Chile Chowder
Chef: Brad Holub

The Ruck | 104 3rd Street
Roasted Brussels Sprout & Cheddar Chowder, VEG
Chef: Rachel Mabb

Ryan's Wake | 403 River Street
Wake Up the Bayou Chowder
Chef: James McCarthy

Sodexo, The Sage Colleges Dining Services | Monument Square
Sweet Potato & Gouda Chowder, VEG

The Shop | 135 4th Street
Mexican Street Corn Chowder, VEG
Traditional Smoked Haddock Chowder
Chef: Richard Mattews

Troy Boys & Girls Club | Monument Square
Chicken & Waffles
Chef: Chris Sky

Whole Foods Market, Albany | Monument Square
Butternut Squash Corn & Kale Chowder
Chef: Vince Iannacito

• Go here to visit the Capital Region Brew Trail
• Go here to visit Dowd's New York Wines Notebook

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