After a change of ownership in January 2011, David’s Fine Foods expanded its repertoire of delicacies to include a heartier new menu of sandwiches and breakfasts served until 1:00 p.m. Start the day with a fluffy three-egg omelette ($4), or indulge in brunch-time decadence with a tri-layered stack of strawberry, blueberry, or chocolate-chip pancakes ($4). Diners can crunch into a crusty, freshly baked french roll stuffed with maple-roasted turkey breast and crisp lettuce ($4.95), or quietly sink teeth into lean Angus pastrami cloaked in a soft wrap that cushions cacophonous munching and provides an ideal meal to prevent librarian shushing or to pack for covert Bigfoot stake-outs ($5.95).
Chef Mark D. Graham crafts menus at taste that showcase culinary techniques honed over more than two decades in the kitchen, including several years working as the sous chef at the Palo Alto Spago under Wolfgang Puck and Michael French. It was time well-spent?his menu presents inventive New American cuisine that led the Times Union to declare the chef's vision as being "bright, creative and precisely tuned...Graham isn't shy about crafting a menu that tempts you to try favorites of his you may have forgotten about or never sampled to begin with." Carnivores can delight in savory, slow-braised short ribs, Lover's Leap pork belly, or grilled filet mignon and the envious stares of nearby diners. Those who prefer their meals via sea can indulge in the halibut filet accented with salsa verde and summer couscous salad or salmon elegantly laced with asparagus butter.
Decades ago, large cruise ships called dayliners traveled the wide waters of the Hudson River, ushering passengers to ports from Albany to New York City. Although time has passed, Dutch Apple Cruises keeps this tradition alive with Dutch Apple II: a 65-foot, US Coast Guard-inspected cruise ship created in the classic dayliner style. Built from a blend of indigenous and traditional sea-worthy woods, including fragrant Douglas fir and Adirondack white cedar, the three-level ship carries passengers along Albany's major waterway on narrated sightseeing tours and charter cruises.
More than 100 passengers at a time roam the enclosed, temperature-controlled decks, which boast amenities such as a dance floor and cash bar. Travelers can also step out onto the open-air deck with a pair of binoculars to spot a passing eagle or watch a bass open the fruit basket they sent it. During charters, live entertainers such as DJs, dancers, singers, and comedians join passengers for a night of revelry.
Dutch Apple Cruises also offers land tours that include specialty tours such as hop and haunt which traverses the haunted history of historic buildings or brewery and distillery tours that divulge what goes into churning beer annually.
The familiar names of dishes on Lily Jack's Sandwich Shack's menu might trigger some smiles: Here Comes the Sun, Love Me Do, Twist and Shout. But the convenience delivered by the mobile operation might make for a wider grin than some Fab Four?inspired sandwiches. The caterers alleviate some of the stress involved in planning events like baby showers, office functions, and birthdays by providing a rich spread of soups, salads, and sandwiches, all of which are served with local, fresh-baked bread. The large menu allows for a truly customizable buffet-style experience. For example, the tuscan chicken-sausage soup with white bean and kale can be paired with caesar salad and a tray of Come Together sandwiches?grilled chicken breast, mozzarella, tomatoes, prosciutto, and pesto aioli. With healthful-minded preparations and vegetarian options, Lily Jack's Sandwich Shack offers something for everyone, just like the Beatles themselves (unless you're a big fan of crewcuts, that is).
For more than 18 years, Classé Catering's chefs have prepared impressive spreads of hors d'oeuvres and multi-course meals for all sorts of events. Norwegian smoked salmon with rye chips or platters of prosciutto and cheese are just a few of their specialty finger foods, while entrees like herb-encrusted pork loin or shrimp and crab-stuffed sole conquer more substantial appetites. In addition to catering, the company's event specialists can help event hosts to decorate or even find a venue.
Infused with healthful ingredients and the warm rays of the Grecian sun, each savory Mediterranean dish on BFS Restaurant’s menu calls forth a fleet of flavors, while the deli selection offers delectable variations on sandwich-based classics. An eclectic array of mouth-whetting appetizers includes grape-leaf dolmas stuffed with rice and spices ($8) and an astrological assortment of ground-lamb kibbeh balls in orbit around a celestial cup of cucumber-mint yogurt sauce ($9). The Bacchanalian banquet of tender lamb and broiled beef graces the shawarma platter entree ($18), while the shish kebabs skewer stacks of succulent chicken or beef with vegetables on the swords of pint-sized warriors ($20).