CAFE CAPRICCIO OFFERING WINE DINNERS, CLASSES
STEUBEN ST. MARKET STARTS RESTAURANT BRAND
Steuben St. Market, one of the few retail food markets in downtown Albany, recently introduced Rooted, a restaurant brand offering a “healthful take on popular menu items rooted in flavor, quality & excellence,” according to its website.
The menu is available for pickup or 10-mile-radius delivery from 4 to 9 p.m. Tuesday to Friday. Steuben St. Market, open since January 2016, is at 54 N. Pearl St., thought pickup for Rooted is at 59 N. Pearl, its across-the-street sibling Pearl Street Pub, where Rooted’s food is cooked.
Call Rooted at 518-699-3101 or order online at rootedssm.com.
Steuben St. Market offers deli fare, prepared meals and meal subscriptions. It is open 8 a.m. to 2 p.m. weekdays.
Cafe Capriccio in Albany will host a variety of cooking classes and wine dinners throughout October, led by chefowners Jim and Franco Rua, regional chefs Ric Orlando and Larry Schepici, wine expert Joe Armstrong and gourmand-writer-entertainer Byron Nilsson. Themes include French stews, Capriccio classics, the wine of Santorini and more.
Advance registration and purchase is required via cafecapriccio.com. The restaurant is at 49 Grand St.
MAZZONE EXPANDS WINE DINNERS TO TROY VENUE
Mazzone Hospitality, which last month began a series of physically distanced, current-safety-measures-observed wine dinners with an event at Glen Sanders Mansion in Scotia, expands the series to Loft 433, a Troy rooftop event venue that opened in January mere weeks before the pandemic shutdown began.
Scheduled for 6 p.m. Saturday, Oct. 17, the dinner features six courses paired with pinot noir from Siduri Wine. The price is $110 per person, plus tax and tip, and reservations are required; call 518-375-2306 or email katelynd@mazzonehospitality.com.
Located atop Hedley Park Place, a former shirt factory at 433 River St. that now is home to tech start-ups, health firms, government offices and the River Street Market food hall, Loft 433 is a 10,000square-foot banquet and meeting hall with outdoor spaces. Pre-pandemic, it could accommodate 240 people for dining and as many as 350 for seminars and speaking engagements. Now, well, not so many.
Compiled by Steve Barnes. Items to be submitted for publication should be emailed to sbarnes@timesunion.com. Visit his blog, blog.timesunion.com/tablehopping.