Chef's Corner

March-April  2016 Blog

Can you believe the first quarter has already ended?  Our Chef's have been busy with wedding tastings, fundriasers and having fun with Treviso's Sunday Brunch menus.  Each week they have topped their amazing offering from the week before.  Here are some of the outlandish dishes they'ver created... Fluffernutter French Toast, Oreo Stuffed French Toast, Raspberry Cheesecake French Toast and this past week, "Old Fashion" French Toast with Bourbon Glaze and Orange Vanilla Cream.   We can't wait to see what they come up with next! 

February 2016 Blog

Things haven't slowed down for our Chef's this month. They've been busy creating new appetizers and new offerings for our 2016/17 Banquet and Wedding Packages.  Want to know a secret?  Don't pick your items for your menus, let our Chef's be creative and it's a win, win for everyone!  Check out the gallery for some of our exciting new items!

January 2016 Blog

It wouldn't be January without a weekend raising money for the Albany Arts during the Albany Wine and Dine.  Our culinary team showed off their talents at the Grand Tasting Friday evening.  Mallozzi's Chef Justin made a Citrus Cured Salmon with Fried Leeks, Pomegranate, Pistachio Goat Cheese Creme.  Treviso's by Mallozzi's Chef Rob created a Blackened Pork Belly with Silken Cheddar Grits, Sofrito and Sweet Pea Puree.  Corporate Chef Ryan served the second course during the Gala on Saturday night.   It was a Crispy Saffron & Linguica Rice Cake with Piquillo Pepper, Pinto Bean & Grilled Shrimp Stew, Green Chili Sweet Pea Puree and Fried Cilantro.

December 2015 Blog

If the holidays weren't busy enough, our own Chef Ryan took place in the Chili Chowdown in Downtown Schenectady on December 4th.  Johnny's was voted by the participants as having the best chili over nearly a dozen other downtown Schenectady restaurants.  The Chili Chowdown, spearheaded by Schenectady County and the Schenectady County Vistors Agency offered people a taste of 11 restaurants signature chili recipes.   Our Chef's created a Gyro Chili which was out of this world!

November 2015 Blog

In staying with our Community Support, The Mallozzi Family has been part of the long standing fundraiser for Living Resources with their renowned Culinary Cornucopia. 
This year, celebrating their 25th Anniversary of this Culinary Extravaganza, Chef Rob Ryan competed for his first time against other area celebrity chef’s.   Not only did Chef Rob place with a Bronze ACF Medal for his Pan Seared Duck Breast with Dried Cherry Reduction Entrée, he brought home the much sought after People’s Choice Award.   Doing great things Chef Rob, keep it up!

Chef's Corner November Blog_Rob_Ryan
October 2015 Blog

The Mallozzi Family is all about giving back to the community. 
Each March for the past few years, we have had the honor of hosting the March of Dimes March for Babies Kick Off Breakfast as well as taking part in their Signature Chef’s Auction. 
Chef Ryan Huneau, the 2014 Top Chef for the March of Dimes, turned over the torch to Chef Rob Ryan to compete in the market basket competition. 
Chef Rob kept up with Chef Ryan’s win and took the 2015 Top Chef win for the Mallozzi Family.   So proud of you Rob!  Congratulations!



September 2015 Blog

Food is subjective. That is one thing we know for sure! We thought it would be interesting to give 3 Mallozzi family chefs the same market basket and see what they create.

The Chefs:
Matt: Johnny’s Executive Chef
Justin: Executive Chef Mallozzi Banquets and Ballroom Rotterdam
Rob: Executive Chef Treviso and Mallozzi Catering
The Ingredients:
Pork tenderloin
Smoked sea salt
Black rice

The Outcome ….
Black rice flour dusted pork with smoked sea salt cider reduction carmal pecan roasted tri-colored potatoes
Pork loin stuffed with Sweet and salty roasted pecan, dried cranberry infused black rice, caramelized root vegetables and a bourbon black pepper jus
Rosemary candied pecans encrusted pork medallions, dirty pancetta forbidden rice with brulee butternut and parsnip smoked sea salt gratin

Three talented chefs three totally different perspectives …. Go ahead challenge us, send your ingredient ideas and we’ll let the chefs take the challenge again. please make subject line Chef Basket