Richard Toth, executive chef and culinary arts instructor for the Schuyler Inn in Menands, is the American Culinary Federation Central New York Chapter’s “Culinary Educator of the Year” for 2008.
Toth has been with the Schuyler Inn for the past four years, overseeing the feeding of 180 homeless people including a 60-bed program for homeless veterans.
The Schuyler Inn is part of the Altamont Program Inc., a division of Peter G. Young Housing, Industries and Treatment. The Capital Region Hospitality and Culinary Institute is the training facility of the Schuyler Inn, teaching hotel operations and culinary arts to people with disabilities and training them to become productive members of society.
Besides Toth, the training staff includes Mashama Burns and Philip Walker, who with the students present a Fellowship Sunday Soul Food Buffet the first Sunday o0f the month and an Italian buffet every Wednesday night. Both events, designed to showcase the new skills of the students, are open to the public. (The next Sunday buffet will be on April 12, Easter, with seatings every half hour from 11 a.m. to 3 p.m. Call 463-1121 for reservations.)
Toth, who is also an adjunct professor at Schenectady County Community College, , was previously associated with the Patroon House and the Inn at Saratoga. He has received numerous awards for his culinary efforts, including the American Culinary Federation’s Capital District Chapter Culinarian of the Year in 2002 and the Empire State Chefs Association Chef of the Year in 1996.
For the past 14 years he has lent his talents to the Chef and Vintners Harvest Dinner to raise money for the Regional Food Bank of Northeastern New York.
Chili Cook-Off winners
The 2009 Chili Cook Off on Saturday at Clifton Park Center produced a tie for first place in the home cooked category so the center awarded two first prizes of $200.
Winners were Jery Rezsnyak of Saratoga Springs and Craig Couture of Clifton Park, each with 49 of the votes cast. (In all, 430 votes were case for the various entries.)
Rezsnyak entered his “Rez’s Big Blue Chili” (for New York Giants fans) and Couture presented his Buffalo Meat Chili.
George Donohue prepared the chili for the Vischer Ferry entry in the fire house category, calling it “Ferry Good Chili.” It earned a $200 gift card for the fire company. (Vischer Ferry was the only fire company to enter this year’s fire house competition.)
Besides The Gazette and Capital News 9, sponsors for the free community event were MCW Facility Services and Vermont Pure Springwater.
Here are the votes after the first-place winners: Duke’s Mule Kickin Chili, 32; Ba-da-bing Chili, 30; Spanish Chili, 29; Jake & Johnny’s Chili, 21; American Chili, 21; Bison Chili, 21; Snaker Bite, 18; Monday Night Chili, 16; Red Hot Girlie Peppers Red Hot Chili, 16; Family Fav Chili, 14.
Taste of Fly Creek
Another sign of spring: the Fly Creek Cider Mill in Fly Creek opens for its 153rd season on Friday, April 3, and will offer an expansion of its popular “Taste of Fly Creek” series, which showcases selected specialty foods as well as daily samples of more than 40 products.
Opening weekend will focus on Palatine Valley Dairy, a Pride of New York producer, and its fresh cheese curds.
The Palatine people say their plain curds are the most popular but they also offer curds seasoned with horseradish, jalapeno peppers and garlic and herb spices.
A special curd tasting is scheduled for 10 a.m. to 4 p.m. on Saturday and Sunday, April 4 and 5.
According to Brenda Hill of Palatine Valley Dairy, cheese curds are formed at the end of the cheddaring process by cutting up the slabs of cheese that have been formed after the whey has been drained off.
The mill’s Snack Barn will be open Friday through Sunday until mid-May and then daily, offering its popular pot roast sandwiches, hot soups and chili in freshly baked bread bowls.
The big cheese
Speaking of cheese, a Parmesan variety from Wisconsin has been selected as the best cheese in the nation.
The Associated Press reports SarVecchio Parmesan from Sartori Food Corp. is the big cheese chosen last week at the U.S. Championship Cheese Contest in Green Bay. The cheese made by John Griffiths in Antigo was chosen from 1,360 entries.
Second place went to Classico, a hard goat’s milk cheese made by Team TFI One, a group of workers from Tumalo Farms in Bend, Ore.
Third place went to a New York brand -- a medium cheddar from McCadam Cheese in Chateaugay. The entry was made by Pat Whalen.
