the living resources 24th annual culinary cornucopia
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The Living Resources 24th Annual
Culinary CornucopiaSunday, November 2, 2014
A Taste of Upstate New York
Hannaford Supermarketswith additional support from Dunkin’ Donuts present
Photo by Randall PeRRy
Price and participation may vary. © 2014 DD IP Holder LLC. All rights reserved.
— Honorary Committee —
Mary Ann D. Allen, Wildwood Programs
Cliff Apgar
betty J. Apkarian
Joan beach
Dr. Jill braverman-Panza & Anthony Panza
honorable Neil D. breslin
Christopher t. burke, Northeastern Association of the Blind at Albany
Michael J. Castellana
Colleen Cioffi
Mr. & Mrs. James Conboy
Patrick & Kathy Curran
Nicholas D’Ambrosio, Esq., Bond, Schoeneck & King
Mike & Ann D’Attilio
Joan Roberta Dembinski, CC
benjamin & Mary Elmore
Mr. & Mrs. Fredrick W. Erlich
Dr. & Mrs. Roy Fruiterman
Richard A. Fuerst, Esq., Higgins, Roberts & Suprunowicz, PC
Dr. Philip Fusco
Joyce Gaige
as of 10/15/14
William M. harris & holly Katz
Maureen hartmann
James E. Kavanaugh
Patricia Kellam
bryan Kelley
Margaret M. Kirwin
Robert W. Lazar, CPA
Laurie Lee
ted & Patricia Levine
Shiloh Lieberman
Jeanne Maloy, Marshall & Sterling Upstate, Inc.
Assemblyman John t. McDonald, III
Dr. Richard M. Medved
Joan & Jim Meyer
Sandra & Joseph Nardoci
Gail Ann Nizinkirck & bohdan Kostiuk
Marguerite & Don Nolan
Michele o’hare, Northeastern Association of the Blind at Albany
Mr. & Mrs. Randall Perry
theresa C. Petrone, CAP COM
Carol Piotrowski
Dr. Peter F. Purcell
Mr. & Mrs. Michael Quaranta
Kathleen Quinn & James R. Lortsher
Mrs. James Riccardi
Dona Rossetti & Dave Smingler
Dan Round, Marshall & Sterling Upstate, Inc.
bonita Sanchez
Drue Sanders & David Ehmann
Kathe Sheehan
Ken & Marggie Skinner
Dr. & Mrs. Joel Spiro
Dr. Carolyn J. Stefanco
Dorothy S. Stevens
harry E. Stevens, III
Paula A. Stopera, CAP COM
Edward Swyer
Joanne & William A. toomey, Jr.
bonnie & tim Unser
Mary Vail
Paul & Kimberly Valente
VNA homecare options
trish Williams
— Presenting Sponsor —
— Signature Sponsor —
— Corporate Sponsors —
— Event Sponsors —
— Program —
Sunday, November 2, 2014
The Albany Marriott Albany, NY
6:00 pm
Reception and Grand Viewing
7:00 pm
Welcome and Remarks
Introduction of Chefs
7:15 pm
Epicurean Feast*
8:45 pm
Culinary Cornucopia Awards Presentation
American Culinary Federation Awards Presentation
Mistress of Ceremonies
Benita Zahn
Auctioneer
LeGrande Serras
The non-deductible portion of each ticket is $75.00 per person.
*Menu items subject to change, dependent upon product availability.
dear Friends:
welcome back! tonight we celebrate the 24th annual Culinary Cornucopia. for those of you who have been to this event in the past, you will note that we have an exceptional list of restaurants again this year – some new and some of your favorites. for our first-time guests, please know you are in for an extraordinary dining experience and, we feel the need to warn you, attendance at the Culinary Cornucopia is habit forming!
the Culinary Cornucopia is a very special event for all of us at living resources for many reasons, but for the people we serve it represents a major infusion of program dollars. for four decades we have provided exceptional care and services to those in our community who are unable to provide for themselves – persons with intellectual/developmental disabilities, cerebral palsy, autism, and those challenged by brain injuries. the money raised tonight will provide living resources with the flexibility to create additional and needed programs and services. programs that have benefited from the Culinary Cornucopia in the recent past include the after school program and our nationally recognized Carriage house arts program. the College experience program, our community partnership with the College of saint rose, is also a beneficiary of this event.
it takes many people to make an event like this one successful: the competition judges certified by the american Culinary federation; the chefs and restaurants responsible for the magnificent cuisine; the marriott and Capital region BoCes for the use of their facilities; and, Benita Zahn, our mistress of Ceremonies and leGrande serras, our auctioneer. special thanks also go out to hannaford supermarkets which so generously took on the mantel of presenting sponsor again this year, and to dunkin’ donuts which has continued their support as the signature sponsor for the Culinary Cornucopia.
on behalf of the Boards of directors, the people and families we serve and my staff, let me say how grateful we are to see you at the 24th annual Culinary Cornucopia. Your generosity tonight, and your kindness and support throughout the year, help ensure that the services required by our program participants are in place today and throughout all the challenges of their lives.
warmest regards,
Fredrick W. erlich Chief Executive Officer
— A Letter from Our CEO —
— A letter from Our Chairman —
dear Friends, Guests and Culinarians:
welcome to the 24th annual Culinary Cornucopia! i have been associated with this event since its inception and i can promise you an exciting evening of the most dazzling array of gourmet dining ever offered. this year’s event features the extraordinary talents of creative, award-winning chefs from some of the finest and most popular restaurants in the Capital region.
one of the behind-the-scenes activities of the Culinary Cornucopia that accounts for the popularity of this event among the competing chefs is the opportunity to demonstrate creativity and ever-improving skills for renowned judges from around the country and world; this competition takes place during the day at the state-of-the-art kitchens at the Capital region BoCes Culinary program in Colonie. the thoughtful and invaluable critiques of the judges and the recognition awarded with the gold, silver and bronze medals presented during tonight’s program, keep our area chefs coming back to the Culinary Cornucopia with new skills and exciting recipes year after year.
i would like to thank the dedicated staff of living resources who are most responsible for organizing this lovely event: producer Joan meyer, event underwriting/in-kind support — Bonnie unser, peter Koniuto, marjorie maniccia, susan lovelock and Kim Coen, and their assistants from many different agency departments during preparations for the Culinary Cornucopia as well as the day of the event. Kudos to todd reichelt, General manager of the albany marriott for hosting this evening’s event and to photographer randall perry for his chef portraits. may i also extend special appreciation to our generous restaurateurs and sponsors, but especially to the talented chefs who have worked with dedication and diligence to bring you this most eagerly anticipated event in upstate new York.
my profound thanks go out to you, our cherished patrons of the Culinary Cornucopia. all of our preparations would be for naught if it was not for your continuing support of this outstanding event. my warmest regards for a marvelous dining experience.
Bon appétit!
dale l. Miller, C.m.C., w.G.m.C., a.a.C. Chairman, Culinary Cornucopia
Albany Marriott Market 189 wolf roadalbany, new York 12205(518) 458-8444
Executive Chef Nathan Kutzscher
wondrous fare, some with a french flair, comes from the kitchens of the marriott which, for 23 years, has been home to the Culinary Cornucopia. extraordinary food with universal appeal rules here as the hotel’s chefs create dishes that entice local and visiting diners to the market restaurant, the state room, Chats lounge, and unique banquet events. marriott teams have earned gold, silver and bronze medals at past editions of the Cornucopia.
Chef nathan Kutzscher began his career as a dishwasher at the albany marriott, where he worked his way up to lead chef. Chef Kutzscher received his Bachelor’s degree in Culinary arts and service management at paul smith’s College, as well as a Certificate of Completion from le Cordon Bleu in paris, france. while in france he worked as the assistant pastry Chef and poissonier at restaurant de la tour in sancerre. after graduating, he worked as the assistant sous Chef at the Cambridge marriott and then as sous Chef at the mohonk mountain house resort in new paltz. he also worked as Banquet Chef at the edison Club followed by sous Chef at schuyler meadows Country Club. Chef nathan won a silver medal at last year’s Culinary Cornucopia.
AppetizerSugar Maple Smoked ahi Tuna
With Red Onion Chutney, Dill Crème Fraiche, on a Pumpernickel Crostini
Entréeduck Confit
With White Bean Cassoulet, Sautéed Patty Pans, and Spiced Blueberry Sauce
DessertWarm Chocolate Filled Beignets
With Candied Pecan Pieces and Crème Anglaise
Bellini’s Italian Eatery of Clifton Park19 Clifton Country roadClifton park, new York 12065(518) 348-2090
Bellini’s Italian Eatery of Slingerlands1365 new scotland road | (518) 439-6022
Bellini’s Italian Eatery of Latham/Loudonville624 new loudon road | (518) 608-1145
Chef Luca Brunelle, CEC
Joseph marrello grew up in italian kitchens where cooking and entertaining was a part of life. he first started working in his family restaurants at an early age. in 2002, he opened the first of his marrello restaurant Concepts, Bellini’s italian eatery. using his family’s recipes of authentic italian, Joe marrello created a dining experience that translates into a lifestyle inspired by his southern italian heritage, new York style of life, and a passion for entertaining.
Chef luca Brunelle, Cia ’96, was certified in 2004 as a Certified executive Chef by the american Culinary federation. he is a previous Grand award recipient at the Culinary Cornucopia, a pinnacle in culinary circles. he has been on tV numerous times and does personal grilling demos with Cr Gas logs in Voorheesville, nY. after externing at robert redford’s sundance, he worked for more than five years as executive Chef at Jack’s oyster house under the guidance of dale miller, CmC. recently, Chef luca has taken the helm at Bellini’s italian eatery in Clifton park and is a proud new member of the marrello restaurant Group team. he has welcomed a new addition with his lovely bride of two years, stacy lee, with 11-month-old baby girl addison roux, younger sister to sage.
Appetizereggplant Meatballs
Bathed in Bellini’s Creamy Marinara with Mascarpone Herb Drizzle
SaladRoasted Butternut Squash Salad
Arugula Tossed with Candied Walnuts, Squash, Goat Cheese and Dried Cranberries in a Shallot Maple Creamy Vinaigrette, Finished with Crispy Leeks
EntréeBistecca Rollatini
Flank Steak Rolled with Prosciutto, Herbs and Mozzarella
Wild Mushroom Risotto Tomato Roasted Garlic Demi-Glace
DessertTorta di nocciola “Shooter”
Rich Chocolate Cake Layered with Hazelnut Mousse and Topped with Decadent Ganache
Capital Region BOCES Hospitality & Culinary Technology Program1015 watervliet shaker road albany, new York 12205
Chef Paul Dolan, CEC, CCE
Chef paul dolan graduated from the Culinary institute of america in 1990. he studied hotel restaurant management at schenectady County Community College before receiving his nYs teaching certificate through sunY oswego.
paul dolan is currently a chef instructor at the Capital region Career and technical school in albany. since 2000, paul has had the distinct privilege of developing young and future culinarians, some who have become staple culinarians in our community and abroad.
paul has over 30 years in the Culinary arts field. he began his career in southern Vermont as Chef at the four Chimneys. he has owned and operated the southern Vermont Garden Café in manchester and the Brasserie in Bennington. paul currently works at the stateroom in albany, and is the owner of Charcoal dole, a food truck and catering company. locally, he has worked at sarGos at saratoga national Golf Course, the tavern at sterup square, and the scrimshaw at the desmond.
AppetizerPoultry Galantine with
Golden Raisin Relish
EntréeBraised Pork with Fall Vegetables
DessertPumpkin Bavarian
with apple Cider Reduction
Druthers Brewing Company381 Broadwaysaratoga springs, new York 12866(518) 306-5275
1053 Broadwayalbany, new York 12204(due to open in the very near future)
Chef Michael Spain
druthers Brewing Company, located in the City of saratoga springs, opened in august 2012. with the exception of certain staples, their food and beer menus change seasonally. their hand-crafted beers are designed to push the limits of the style, while providing extraordinary flavor and balance. their food is created by coupling uncommon, high-quality ingredients with traditional comfort food concepts.
Chef michael spain discovered his passion for cooking while working for the lakehouse Grille in n.h., under the Common man family in 2006. there spain learned the fundamentals and was introduced to the dynamics of the restaurant business. after graduating from the Culinary institute of america in 2009, spain took on a sous Chef position studying under James Beard award winning chef Brendan walsh. it was there where Chef spain developed an appreciation for seasonality and local farming. Chef walsh showed the importance of sustainability and working with small businesses. in december of 2012, Chef spain was hired as the sous Chef at sperry’s restaurant under Certified master Chef dale miller. in november 2012, spain won the Culinary Cornucopia Grand award and an aCf Gold medal. in november 2013, spain was promoted to executive Chef and was nominated for albany’s food and wine festival rising star Chef. in 2014, spain pursued the opportunity to join druthers Brewing Company as executive sous Chef and is currently in the process of helping develop their newest concept in albany.
SaladRadicchio and Tuscan Kale Caesar SaladBavarian-style Pretzel Croutons, Shaved Parmesan
EntréeSriracha and Honey Roasted
Chicken ThighsWith Lambic Braised Red Cabbage, Potato
and Escarole Hash
DessertCider doughnut Bread Pudding Waffles
Bourbon Caramel Glaze, Fresh Whipped Cream
DZ RestaurantsPasta Pane18 park avenue | Clifton park, nY | (518) 371-5762 www.pastapane.com
Boca Bistro384 Broadway | saratoga springs, nY | (518) 382-2800 www.bocabistro.com
chianti il ristorante18 division street | saratoga springs, nY | (518) 580-0025 www.chiantiristorante.com
Forno Bistro541 Broadway | saratoga springs, nY | (518) 581-2401 www.fornobistro.com
Executive Chef James Frese
after incredible success with their saratoga springs restaurants, david and roslyn Zecchini ventured into the happening town of Clifton park to create a dZ dining experience of its own. their dream for Clifton park was to provide the community with delicious, home-style meals, a warm, inviting ambiance, and competitive pricing. they envisioned something simple, yet delicious; approachable and comforting. from that, pasta pane was given its name: simply put pasta and Bread. inspired by the wood-fired oven, visible to all from the dining area, pasta pane’s menu consists of a wide variety of simple, robust italian cuisine.
Chef James frese’s love of cooking began early on, when even before he was a teenager he was helping out after school and on weekends at his family’s bakery and catering business. in fact, James comes from a long line of chefs including his grandfather. his first job as sous Chef was at old Journey’s end where within two years he was promoted to head Chef. prior to joining dZ restaurants as Chef at pasta pane rustic italian Bistro, James served as Chef for frese’s Catering, unique Catering & milano, and provence. for Chef James cooking is a way of life; food is always on his mind. with a culinary approach based in fresh, simple ingredients, an emphasis on appearance and presentation and a perceptible passion for creating a memorable dining experience for each guest, James is a natural fit in the pasta pane kitchen.
AppetizerZucca e Ricotta
Spaghetti Squash and Ricotta Cheese Crostini
SoupPatata dolce e Zenzero
Sweet Potato and Ginger Soup garnished with Cilantro Pesto
EntréeGuance e Pastinaca
Braised Kurobuta Pork Cheeks over Parsnip Purée
DessertMela e Mandorla
Local Apple Cider Cake with Almond Crunch
The Epicurean Bistro and Wine Bar579 troy schenectady roadlatham, new York 12110(518) 786-8272
Sous Chef Josh Lasher
Bringing people together for fine food, a glass of complementing wine and a warm ambiance is the hallmark of our fine dining restaurant. if you come to Colonie, new York, you must experience the epicurean Bistro & wine Bar. we are the only “authentic french restaurant” in the albany-schenectady region, and one of only three wine bars. Guests enjoy fine food and wine here, while lingering for hours, savoring french food prepared with a very distinctive flair. when visiting, our guests will experience delectable meals, prepared with classic techniques, but infused with unexpected flavors. founding partner Claire pogue, a native of Quebec, Canada, and award-winning executive Chef dominique Brialy from the south of france, prepare distinctly french entrées, such as Coq au Vin, escargot, frog’s legs, steak tartare while also offering a very tasty hanger steak with french fries. the epicurean french restaurant & wine Bar will also accommodate varying diets, offering vegetarian entrees, as well as gluten-free choices.
prior to joining the epicurean 18 months ago, Josh had spent many years in the construction industry. he had always had a passion for food starting with his grandfather who taught him how to cook. having tired of the construction industry, Josh determined that it was time for a career change; a dishwasher’s position was as good a place as any to start. since then, Josh has risen to the number two position in the kitchen behind executive Chef dominique Brialy, a multiple-time Culinary Cornucopia award winner. Josh’s hard work, passion for food, and his joy of cooking are evident in his food preparation, as he has learned to master many parts of both the hot and cold lines.
AppetizerSélection de Pâtés du Chef
Chef’s Selection of Traditional French Pâtés
EntréePoulet à la Méditerranéenne
Chicken Braised in White Wine with Olives, Capers & Prunes, Served over Orzo
DessertPot de Crème
Chocolate Pot de Crème with Raspberry Scented Chantilly
The Hilton Garden Inn Troy & Rensselaer Banquet and Conference Facility by BBL Hospitality235 hoosick streettroy, new York 12180(518) 272-1700
Executive Chef Geri-Ann Mastromarino
in 2008, BBl hospitality had identified the troy market as an up and coming growth opportunity for hotel development. with rensselaer polytechnic institute expanding to attract worldwide researchers, consolidation and expansion of health care services, and development of the hudson river troy waterfront, troy was ideal for a hilton branded hotel. opening in the summer of 2009, the hotel has become an amenity to the rpi campus; particularly the expanded meeting space of the rensselaer Banquet facility.
Chef Geri-ann mastromarino’s love for cooking started early on at the age of 15. she graduated with honors with an associate’s degree in Culinary arts and a Bachelor’s degree in Business administration from sunY Cobleskill. upon graduating, Chef Geri-ann worked in numerous restaurants in new York City as well as the Glen oaks Country Club, under the instruction of Chef alex lee. she then moved to albany where she worked as an event Chef for Classe Catering from 2004-2008. soon after, she secured the position as executive Chef of the hilton Garden inn at albany medical Center from 2008-2013. Chef Geri-ann was recently promoted to executive Chef at the rensselaer Banquet facility at the hilton Garden inn, troy. she has also been awarded the title Certified food and Beverage executive.
Saladartisan Greens, Roasted Butternut
Squash, Tossed Pumpkin Seeds, Maple Vinaigrette
EntréeStout Braised Pork loin
With Apples, Pearl Onions and Pancetta
DessertPumpkin Caramel Tiramisu
The Mallozzi FamilyMallozzi’s restaurant1930 Curry road, schenectady, nY | (518) 355-0340
Johnny’s restaurant433 state street, schenectady, nY | (518) 982-5657
treviso By Mallozzi’s257 washington avenue extension, albany, nY | (518) 456-0292
villa italia Pasticceria256 Broadway, schenectady, nY | (518) 355-1144
Corporate Executive Chef Ryan Huneau
Chef ryan huneau is Corporate executive Chef for the mallozzi family. ryan has no formal training, but has worked in all facets of the restaurant business since he was 15 years old, in establishments including mangias, testo’s, and little sophie’s.
in spring of 2009, ryan was promoted to Corporate executive Chef of the mallozzi family, overseeing the menu planning and training in all their properties, as well as creating new concepts for his restaurant and banquet facility. in that same year, Chef ryan served as a food critic on Bravo’s top Chef.
in January 2014, Chef huneau was awarded the signature Chef title in the albany wine & dine competition. he has won people’s Choice award in the altamont winery hallowine fest and his autumn pear Chowder has taken first place four years running.
Chef huneau designed a culinary program in 2011 that allowed non-violent inmates in schenectady County Jail an opportunity to learn a trade. the program was supported by schenectady County sheriff’s department and received national recognition from the Corrections department in Chicago, illinois.
Chef huneau has been featured in magazine and newspaper articles, and has played an active role in community events such as the albany wine and dine signature Chef invitational mystery Basket Challenge, and Community Gardens, and is currently on the planning committee for the hallowine festival. Chef huneau resides in schenectady with his wife, sarah, of nine years and his three children ages 6, 3 and 1.
AppetizerQUICHe of asparagus, Roasted
Tomatoes Mascarpone, Brightened arugula, Béarnaise aioli
EntréeWild Mushroom Veal MeaTlOaF With Truffle Horseradish Whipped Potatoes,
Crispy Shallots
Dessertassorted JellO Parfait
— “circa 1975” —
Reel Seafood Company195 wolf roadalbany, new York 12205(518) 458-2068
Executive Chef Alan Maki
for over 30 years now, reel seafood has been rated the Capital region’s #1 seafood restaurant. they have an array of seafood shipped daily to guarantee a fresh taste with every bite. reel seafood also caters to those who don’t prefer fish with their delectable steak and pasta dishes, as well as those with gluten allergies with their gluten-free menu. the past year has seen a full renovation of the restaurant after the ownership changed from long-time owner leGrande serras to his daughter aliki serras. reel seafood continues to remain the last seafood restaurant found on wolf road.
Chef alan maki’s career started when he was taken under the wing of latham’s Circle diner head Chef, Bill hohenstein. maki went on to work at prime at saratoga national in saratoga springs, before becoming executive sous Chef at angelo’s 677 prime in albany. now and then alan visits manhattan to explore for the next big thing in the food world. he has competed in the 12th annual Culinary Cornucopia assisting his mentor Bill hohenstein, as well as multiple Cuisine magic food competitions winning both Gold and silver medals. alan is now the new executive Chef for reel seafood.
Raw BarFeaturing
Blue Point Oysters
Cherrystone Clams
Jumbo Shrimp Cocktail
Saratoga Marriott Courtyard and Excelsior Springs Hall11 excelsior avenuesaratoga springs, new York 12866(866) 460-7456
Chef Thomas Gulbrandsen
with a stay at Courtyard by marriott saratoga springs, you’ll be minutes from the saratoga farmers market, and close to Congress park and several other saratoga attractions and shopping. planning an event in saratoga springs? Your guests will delight in the gracious hospitality of saratoga’s newest banquet and conference center, excelsior springs hall.
Chef thomas Gulbrandsen graduated president’s list with a degree in Culinary arts in 2005 from schenectady County Community College. he also possesses 20 years of hands-on kitchen experience including six months in london, england at the famous 30 st. mary’s axe tower. in 2014 he was the people’s Choice winner of the Big Brothers, Big sisters Chef Competition as well as the featured chef in the saratoga feast of fields. Chef thomas also assisted in several Culinary Cornucopias, including winning a Gold medal and the 2013 coveted Grand award.
StarterButternut Squash Bisque
with Honey Crème Fraiche
EntréeRosemary Braised lamb Rib
With White Bean and Cucumber Mint Salad
DessertCaramel Green apple “lollipop”
with Pecan Crumbles
— “Fall harvest” —
— About the Photograher —
— The Teas —
— The Coffees —
randall Perry Photography
trained at both the art institute of fort lauderdale and randolph technical institute, randall is widely known as a leader in his field offering high quality, award winning photography. a specialist in architectural photography, randall’s work has appeared internationally, nationally and regionally on design related subjects in countless consumer and trade publications, as well as numerous books on design.
he has worked closely with living resources and the Culinary Cornucopia since its inception, and photographed the 10 year anniversary Cornucopia of flavours cookbook and the 15 year anniversary Culinary Cornucopia Calendar. he works closely with the restaurant, culinary and hospitality industry, and also worked with our local chefs from the united states Culinary team in london and Birmingham england.
he has captured the grandeur of locales like the resorts of sequoia and Yosemite national park as well as private homes, hotels and commercial properties all along the east coast. with offices in new York’s Capital region, Cape Cod, massachusetts and naples, florida, randall is never too busy to offer his time for living resources and the Culinary Cornucopia.
1708 Union StreetSchenectady, Ny 12309Phone (518) 347-0689www.divinitea.com
217 Wolf RoadAlbany, Ny 12205Phone (518) [email protected]
nY (518) 421-6834 fl (239) 261-0002 ma (518) 421-6834www.randallperry.com
Divinitea Owner/Tea Blender Linda Smith tea master linda smith understands the concept of brewing a beautiful cup of tea. she has been custom blending teas from around the world for over 25 years and began directing her skills toward manufacturing and wholesaling 17 years ago. a retired chef, linda has been farming organically for years and specializes in organic and Bio-dynamic teas. this is divinitea’s 17th year at the Culinary Cornucopia. one sip and you’ll see why these teas are called divinitea!
For lovers of the tea leaf, these teas are a real treat!
Professor Java’s coffee sanctuary Proprietor & Roastmaster Frank Figliomeni
situated at the northern end of wolf road, professor Java’s Coffee sanctuary is an oasis from the bustle of life. perfect for morning coffee, midday lunch meetings or relaxing after a long day at work, professor Java’s offers something for everyone. frank figliomeni and his Javateers roast their own coffee, infuse fresh, organic teas, create perfect gift baskets, bake their own scones, and cater meetings, showers and parties to meet all your needs. open early in the morning until late at night, professor Java’s Coffee sanctuary is there for you.
— Culinary Cornucopia Planning Committee —
Living Resources Corporation — Board of Directors —
Living Resources Foundation — Board of Directors —
— Honorary Board —
Dale L. Miller, C.M.C., W.G.M.C., A.A.C., Chairman
Jill braverman-Panza, M.D.
Kim Coen
Peter Koniuto
Susan Lovelock
Marjorie Maniccia
Joan Meyer
Sandra & Joseph Nardoci
Randall Perry
Drue Sanders
bonnie Unser
bonita Sanchez, President
Kristin McVeigh-Parente, Vice President
Gary Foster, Treasurer
Vladia C. boniewski, Secretary
Sara Erickson
Judy Fruiterman
Dr. Philip Fusco
Christopher Greagan
Neil L. Levine
thomas McEvoy
Gayla Riccardi
John Sullivan
Rosemary taylor
Paul C. Valente
Robert Wakeman
Maggie Kirwin, Ed.D., President
Alta Schallehn, Vice President
Daniel Round, Treasurer
Peter J. Cornell, Secretary
Raymond A. bleser, Jr.
Vladia C. boniewski
Jill braverman-Panza, M.D.
Darren Donohue
Angelo Dounoucos
Claire Dounoucos
Richard A. Fuerst, Esq.
Robert W. Lazar
Stephen J. obermayer
Robert h. ormerod
Michael A. Quaranta
Donald D. Reisinger II
Elizabeth Squires
Dorothy S. Stevens
Christopher D. Ward
bishop Emeritus howard J. hubbard
honorable Gerald D. Jennings
honorable Karen b. Johnson
Dale L. Miller, C.M.C.
Sandra V. Nardoci
Rabbi Scott Shpeen
Fredrick W. ErlichChief Executive Officer
Visit us at www.LivingResources.org
Living Resources — Family Patrons —
for the 24th Annual Culinary Cornucopia
Pamela Archie
John & Cindy barkowski
the bellenoit Family
Florence blum
Julie bucci
the Carr Family
bill & Ellen Chapman
Jim & Jeanne Conboy
Jean & Ralph Corvino
Patrick & Kathy Curran
the Darcy Family
Amy & Emily Dawson
the DelSignores
Domenick & Kathleen DeSantis
Roland, Christa & Mark Eberhard
Michael Edwards
the Family of Matthew Fonner
Judy & Roy Fruiterman
the Gilligan Family
the Family of Edward hanner
the heineman Family
the hills Family
Mr. & Mrs. henry hinkel
Fred & Marialyce hiss
Gloria & oscar Iverson
Debbie Johnson
the Kasper Family
the Keegan Family
Darlana & Sally Kipper
Mr. & Mrs. James LaFave
ted & Patricia Levine
bethany & Shiloh Lieberman
Marian A. Lum
Anthony & tracy Maggio
the Marrazzo-Kirwin Family
Linda & Charles Molesphini
Patrick Morgan and Family
Carmella Murphy
Parents of brian Nitsky
Marguerite & Don Nolan
Kevin J. o’brien’s Family
oneStep4Autism, Inc.
the Perrotti Family
Fran & Charles Rasmussen
James & Linda Reveal
the Riccardi Family
tracy L. Rice
Debbie & Kevin Rose
Sheila Samms and Family
the Schlosser Family
Kathe Sheehan
Rachel Shulman and Family
the Family of Richard o. Siver
Gabriella N. & harvey L. Sperry
In Loving Memory of tom Unser
the Valente Family
Jim & Sue Ellen Ware
tom & MaryEllen Windish
“We are proud to be Family Patrons of the 24th Annual Culinary Cornucopia. Thank you, Living Resources, for all that you do to enrich the lives of our
family members and the lives of others in our communities.”
Mohawk Golf Club1849 Union Street
Schenectady, New York
For more information on participation or sponsorship,please contact Bonnie Unser at (518) 218-0000 ext. 5328
300 Washington Avenue ExtensionAlbany, NY 12203-7303
Save the Date: Friday, June 12th, 2015
**Like us on Facebook, www.Facebook.com/AlbanyMarriott**
SEFCU’s Purpose:To help our members achieve their goals and to make our communities better places through fi nancial support and volunteerism.
That’s Banking with a Purpose.
Not a member yet? Joining is easy...most anyone can. Click, call, or stop by today!
BANKING • INSURANCE • INVESTMENTS
800-727-3328 www.sefcu.com
Why Partner with Arthur J. Gallagher & Co. — The Nonprofit Sector1. We are the only broker, among the
ten largest in the world, with a focused nonprofit specialization. More than 20% of our 15,000 employees around the world touch the servicing of our nonprofits, NGOs and charitable organizations.
2. Our market partners indicate that Gallagher’s Nonprofit Practice team is not only a significant trading partner, but a thought leader that they value in terms of gaining deeper and current insight on the trends of the sector.
3. Our perspective of the nonprofit sector is comprised of our varied work as a broker for property, casualty and workers compensation, HR Consulting & Benefits, claims servicer, specialty morality claims and coverage, managing general underwriter divisions for nonprofits, actuarial expertise on property, casualty, benefits, retirement— all within the Gallagher Group of Companies.
4. Access to highly experienced risk managers exclusively dedicated to helping you manage your international risk and assist in overseas compliance through our Gallagher Charitable International Insurance Services division.
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5. Our CSR (Corporate Sustainability Response) is centered in serving the third sector with our culture of volunteerism, philanthropy (matching grants) and going green.
6. We have been serving the nonprofit sector since our founding in 1927, with our most successful nonprofit clients having reclaimed millions of dollars for redirection to mission.
7. Our specialization extends to such specific nonprofit activities and exposures as:
a. Broader Liability terms and conditions.
b. Expanded limits for Sexual Misconduct and Professional Liability.
c. Managing and training volunteers.
d. Reducing the cyber risk exposure for nonprofits.
e. Claims advocacy to reduce loss and payout.
f. Proven successful alternative risk financing customized solutions.
8. We are a strategic partner with some of the finest national organizations, also dedicated to serving the sector:
a. Leader to Leader Institute.
b. Nonprofit Risk Management Center.
c. University of Georgia’s Terry Business School and Department of Risk Management.
d. Axelson Center for Nonprofit Management.
e. Linked-In Nonprofit Solutions.
9. Our Practice is led by Peter Persuitti, a longtime nonprofit executive, who has been recognized by Risk & Insurance every year since inception of the Power Broker/Nonprofit recognition.
BENEFITS
RISK MANAGEMENTClaimsInsurance
AdministrationSTRATEGIC PLANNING
For more information about Gallagher’s products and services designed to meet the needs of nonprofit organizations, contact Gallagher’s Practice Leader, Peter A. Persuitti, at 888-285-5016, ext. 3898, email: [email protected] or visit our web site at http://www.ajg.com/nonprofit
Ask Us About...
For additional information, contact:Justin RiccioDirect: 518-463-3181E-mail: [email protected]
I N T R O D U C I N G O U R
1675 Western Ave | Albany, NY 12203 | 518.464.9636www.druesanders.com
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CAP COM Federal Credit Union is proud to support the employees of Living Resources and their ongoing work to help people who have disabilities with housing, employment and personal enrichment.
New York State Developmental Disabilities
Planning Council
Rose Marie Toscano Chairperson
Ansley Bacon, Ph.D. Vice-Chairperson
Sheila M. Carey Executive Director
99 Washington Avenue - 12th Floor - Suite 1230
Albany, NY 12210 (518) 486-7505
Celebrate Fall with Our Delicious
Flavors Today!Pumpkin Muffins • Pumpkin Flavored Coffee • Pumpkin Pie Ice Cream
Pumpkin Spice Creamers • Apple Cider Donuts • Apple Pie Ice Cream and more
It’s Flavor Time
PUMPKIN & APPLEPUMPKIN & APPLE
The College of Saint Rose
With more than 80 buildings and houses in
the heart of Albany, The College of Saint
Rose is not metaphorically or literally sur-
rounded by walls or gates. Rather our cam-
pus is part of the fabric of the City and our
students and faculty are the threads of
revitalization. Our hundreds of outreach
programs in all the fields of education, in the
arts and sciences, and entrepreneurship
change lives everyday.
Why? Our city is not just an address; it is
a place that presents The College of Saint
Rose with a distinct educational advantage
for our students and our faculty, who are
dedicated to cultivating intellectual, dynamic
leadership, an appreciation for diversity and
active citizenship.
A DISTINGUISHED COLLEGE INTERWOVENWITH A REMARKABLE CITY
click www.strose.edu
Passion. Knowledge. Purpose. The College of Saint Rose is proud to host theCollege Experience Program in partnershipwith Living Resources.
•
We Are Proud To Support Living Resources
FormoreinformationaboutTeal,Becker&Chiaramonte,CPAs,P.C.,pleasecontactShareholderandLivingResourcesHomeHealthLeadershipBoardMemberKevinTully,CPAat
Accounting • Auditing • Tax • Forensic & Valuation Services • Pension Plan Administration 7 Washington Square, Albany, NY 12205 Ph: (518) 456-6663 | www.tbccpa.com
Time Warner CableProudly Salutes
Living Resources’Culinary Cornucopia.
20 Century Hill Drive Latham, NY 12110
(518) 242-8923
Edmond G. Massa, Account Executive [email protected]
1770 Central Ave.Albany, New York 12205
(518) 869-7352
1770 Central Ave.Albany, New York 12205
(518) 869-7352
Fill with Hope.Serve with Care.
HISTORIC DOWNTOWN TROY | SARATOGA SPRINGSwww.bouchey.com | blog: stevenbouchey.com
We are proud to supportLiving Resources and their commitment
to our community.
We are proud to support Living Resources
Asbestos Abatement & InspectionsMold Testing & Remediation
Radon Testing & Mitigation SystemsBoiler & Oil Tank Removals
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Free Estimates136 Columbia Street, Cohoes, NY 12047
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EDGECO ENVIRONMENTAL INC.
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mtb.com ©2013 M&T Bank. Member FDIC.
When our community succeeds, we all succeed.
At M&T Bank, we know how important it is to support those organizations that make our
communities better places to live and work. That’s why we offer both our time and resources
and encourage others to do the same.
Dolly Marrazzo
Thanks toLiving Resources for its care and loving support
of our sister,F elthousen’s Florist
and GreenhouseF elthousen’s Floristand GreenhouseFFFFFFFF
Celebrating our 100th Year!
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518-374-4414
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With HSBC’s on the ground network of bank specialistsin over 60 countries and territories, we have been supporting the community through our local business connectionsfor over 140 years.
Find out how HSBC’s global presence can support your business at us.hsbc.com/business
United States persons (including entities) are subject to U.S. taxation on their worldwide income and may be subject to tax and other filing obligations with respect to their U.S. and non U.S. accounts. US persons and entities should consult a tax advisor for more information. HSBC Bank USA, N.A. Member FDIC, Equal Credit Opportunity Lender.©2012 HSBC Bank USA, N.A
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Helping people live life to the
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This advertisement is for informational purposes only. ® RBC Capital Markets is a registered trademark
of Royal Bank of Canada. © Copyright 2014. Used under license. Member SIPC. All rights reserved.
Proud Sponsor of the 24th Annual Culinary CornucopiaRBC Capital Markets is proud to support Living Resources, an organization dedicated to providing growth opportunities to people with disabilities and helping them meet their personal goals by meeting life’s challenges.
We congratulate
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meet and exceed
their personal goals.
“In recognizing the humanity of our fellow beings, we pay ourselves the highest tribute.”
~ Thurgood Marshall
’ T I S T H E S E A S O N . . ....to be jeweled and be dazzled.
MAIN SQUARE SHOPPES
318 DELAWARE AVENUE, DELMAR, NY518.439.9993 • WWW.JOYELLESJEWELERS.COM
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A long standing, prestigious dining event that has been sold out since its
inception and plays host to some of the areas most renowned chefs.
Paul J. Murray, cfP®
Senior Vice President/Investments
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Albany NY 12211518.426.6249 • [email protected]
Culinary Cornucopia24th Anniversary!
Janney Montgomery Scott LLC proudly supports the
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Hoffman & Miller Heating Service
1736 Chrisler Ave
Schenectady, NY 12303
518 346 0337 H & M Oil Co. Inc. [email protected]
Heating Oil Delivery Service Policies
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World-class investment advice is an important part of a comprehensive wealth plan. So is advice about your estate, your business, your philanthropic giving, your restricted stock position and your lending needs. At Morgan Stanley, we offer a full range of services to help you grow, protect and transfer your wealth.
To discover more about wealth planning you can build on, please call today.
Morgan Stanley Smith Barney LLC, its affiliates and Morgan Stanley Smith Barney Financial Advisors do not provide tax or legal advice. This material was not intended or written to be used for the purpose of avoiding tax penalties that may be imposed on the taxpayer. Clients should consult their tax advisor for matters involving taxation and tax planning and their attorney for matters involving trust and estate planning and other legal matters.
© 2012 Morgan Stanley Smith Barney LLC. Member SIPC.NY CS 7181623 WP001 10/12 2010-PS-1725
Wealth Planning You Can Build On
The Rollins Group at Morgan Stanley Financial Advisor 1448 Balltown Road Niskayuna, NY 12309 518-386-2914 [email protected]
John’s Auto Service
“Quality Repairs, Done Right the First Time.”
Serving our Friends and neighbors for over 30 years.
580 Consalus Avenue
Schenectady, NY 12306 Open M-F 8:00—5:00 pm
Phone: (518) 355-3665
Fax: (518) 357-0893
Or Visit our Web Site at: www.johnsautoservice-ny.com
E-mail: [email protected]
John Bellai, Proprietor
SALUTES THE CHEFS OF THE 2014 CULINARY CORNUCOPIA
&SUPPORTS THE FINE WORK OF
LIVING RESOURCES
25 Erie BlvdAlbany, NY 12205
(518)465-3373www.huckfinnswarehouse.com
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A Peaceful PlaceWellness Center in
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For Lasting ResultsCall Today . . .
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www.apeacefulplace.com
Virginia E. Touhey
Fascial ConnectionsBy Virginia
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©UBS 2014. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. D-UBS-EF032542
Empathy and care. Assets we value greatly. We celebrate the work of Living Resources
John G. Walsh First Vice President- Wealth Management Senior Portfolio Manager 518-445-1613 [email protected]
Albany Wealth Management Group 80 State Street 8th Floor Albany, NY 12207-2543 518-434-5770 800-255-3400
Advice you can trust starts with a conversation.
Celebrating great food & local chefsin support of Living Resources
Hannaford is a proud sponsor of the 2014 Culinary Cornucopia.hannaford.com
®