Schenectady native Andrew Ottati, executive chef at the newly opened Hollywood Brown Derby in downtown Albany, will give a cooking demonstration at the new Winter Market that opens this Sunday in Proctors Arcade.

Schenectady's is a "producer only" festival market that will offer vegetables, fruits, meats, honey, milk, cheese, eggs, baked goods, wine, salsa and chutney.

Ottati said he'll draw from selections of the wonderful fresh local produce available at the market and demonstrate exciting ways to prepare it.

"I'm going to shoot from the hip. I'll see what foods are available and make what I can."

If Schenectady's new venue is anything like the Troy Farmer's Market, Ottati expects nice produce, game meat, lamb, beef and fall fruit as part of the selection.
"We'll show people what they can create from what's available at the market," he said.

The Brown Derby officially opened Sept. 29 in the former Salvation Army building, which was completely gutted and restored to make way for the restaurant.

It offers eclectic American cuisine, said Ottati, who received his training at the Culinary Institute of America.

Ottati, who is 35, said he loves to use spices, likes Bobby Flay's southwestern influence and many of his dishes have an Asian touch. Or, there's always the straight potatoes and steak.

Ottati was kind enough to share this recipe and said he looks forward to seeing everyone this Sunday at the Farmer's Market. The market will run from 10 a.m. to 2 p.m. every Sunday through April 26.

Butternut Squash Soup
Yield: 1 gallon
Ginger root, minced oz.
White Wine 12 oz.
Vegetable oil 1 oz.
Onions diced medium 6 oz.
Celery diced medium 6 oz.
Garlic cloves chopped 1 tablespoon
Butternut Squash, cooked 2 lbs.
Chicken Stock 3 quarts
Heavy Cream 8 oz
Salt, 1 teaspoon
White pepper, to taste

1. Heat the ginger and wine until nearly at a boil. Remove from the heat; steep until cooled to room temperature. Strain. Reserve wine.
2.Heat the oil; sweat the onion, celery and the garlic until limp
3.Peel, seed and dice the squash. Add it to the pot along with the infused wine and chicken stock
4. Simmer until the vegetables are soft; approximately 1 hour
5.Puree and strain if necessary.
6.Add the heavy cream. Return the soup to just below a simmer. Adjust to taste with salt and pepper.