Join us for an incredible trip to Tuscany in the Fall of 2018. Capriccio Travel is now taking reservations for our popular annual trip to beautiful Toscana! The trip will feature 9 days of food, wine, and beautiful Tuscan landscapes. Half of the excursion will be based at the remarkable and bucolic organic vineyard of Fattoria Lavacchio in the heart of the Chianti Region's rolling hills. The second half of the trip will feature four days in the epicenter of Italian culture in the renowned city of Florence. The trip is highly popular and fills up very fast on a first come first served basis. Visit us at Capricciotravel.com to register for this exceptional culinary and cultural excursion to Tuscany.
Jim and Franco continue their popular cooking classes with a series of Autumn dinners exploring the culinary delights of Italy in the Fall. Classes are scheduled from Oct. 16 through November 27th. Pull up a chair, have a glass of wine and join in the discussion as the leaves begin to fall and the air becomes crisp and pots in the Chef's Table bubble and brew. Learn More!
Watch Chris Schenker break up a freshly roasted suckling pig in the Spanish tradition of using a plate to make the cuts of the pig. Yep..this is how we roll at Capriccio. Thank you mighty porker for your tasty sacrifice! Viva Espana!!!
Last evening, the first of many cooking classes I plan to schedule at Cafe Capriccio was a hoot, and we dined in fine Mediterranean style. Here are a couple of shots, Jim
Franco and Chris preparing Antipasti
Grilled Eggplant, Sweet Mini Peppers, Spicy Arugula
September Pasta Cooking Classes at Cafe Capriccio
We are continuing our cooking class series with four pasta making classes in September, each on Monday. These classes will be taught by Jim Rua, Franco Rua, and Chris Schenker, Capriccio pros who have been cooking together for decades. Classes will be held in the Chef's Table and will be limited to 12 participants. These classes will be entertaining and informative and participants will enjoy the abundant and delicious food we prepare, along with wine and dessert. The pasta series will include making fresh pasta at each class, preparing a bountiful salad, and then creating four classic pasta dishes that will include vegetables, meat, and seafood. The cost is $70 per person plus tax and tip. Classes will begin at 6:30 PM and end by 9 PM. Please make reservations online by navigating to the "Cooking School Classes" tab above. Class limits will be 12 participants. If classes are full when you reserve, do not fret, we plan to continue offering classes until we get tired of cooking. Classes will be posted on our web site, on Facebook, and on other social media. Here is the schedule for September, details are on our web site, click Cooking Classes, and a few tempting visuals.
Photos below show Jim, Franco and Chris working in the Chef's Table, preparing dishes that will be included in our classes. We hope you can make it. Jim Rua
Pappardelle with cinghiale
Franco and Jim in the Chef's Table
Chris and Jim at the stove
Our August cooking classes sold out in one day but fear not!!! - Our new September schedule has been posted on our website under the "Cooking School Classes" tab. September's classes will focus on pastas and mother sauces as well as other delicious sides to perfect your Italian table educational experience. Mangia at the stove with Jim and Franco and other interested chef's in training : ) REGISTER TODAY!
Here are a couple of Summer salad inspirations from tonight's menu.
Golden heirloom tomatoes with home made fresh mozzarella and basil from our garden--simple, beautiful, and delicious.
Below is a surprising combination of oven roasted plum tomatoes topped with spicy calamari segments that have been seared in a wok, and garnished with lemon wedges and fresh herbs.
I enjoyed a wonderful dinner this evening at Danny and Heidi Urschel's new restaurant on Lark Street, Mio Posto. Described as an American osteria, Mio Posto truly has the look, feel, and menu of an intimate trattoria in a small Tuscan town. Great guy, great chef, great place. Good luck Danny and Heidi, and welcome back to Albany. Jim Rua
The last time I enjoyed such a memorable Chicken Scarpariello Andrew Plummer prepared it for me 25 years ago. Ive been thinking about that dish for a long time and tonight, bingo, Danny nailed it.
Summer Classes with Jim and Franco!
Cafe Capriccio's Jim and Franco Rua will offer 5 summer cooking classes in the Chef's Table featuring classic recipes from their forthcoming book:
Mediterranean Cooking Classes with Jim Rua & Franco Rua. Each class will demonstrate fast and easy techniques that home cooks can use every day to prepare delicious Mediterranean style meals. Classes will be informal, intimate, and allow for some hands-on participation, although Jim and Franco will do the cooking. Participants will enjoy abundant food and wine, and will also receive recipes for all 5 classes.
Classes will be limited to 12 participants and will begin at 6:30 PM and conclude not later than 9:00 PM. The cost will be $70 per person plus tax and tip. Wine is included. We will also enjoy a light dessert although dessert preparation will not be featured in this course. Join Jim and Franco at the stove this summer and cultivate your inner Italian!
~ Class Schedule ~
Tuesday, July 18, 2017, 6:30 PM
Grilled Mini Peppers with Eggplant and Arugula
Spaghetti with Broccoli Rabe, Garlic, Olive Oil, Lemon
Wild Caught Salmon Grilled on a Stove Top Grill (Gratella)
Chicken Cutlet Sautéed, Fresh Orange and Mint Seasonings
Summer Vegetables Steamed
Tuesday, July 25, 2017, 6:30 PM
Calamari and Mussels Salad
Pasta with White Clam Sauce
Encrusted Tuna with Shredded Cabbage
Duck Leg with Pheasant Sausage, White Beans, Vegetables
Summer Green Beans, Purple & White Potatoes, Corn
Tuesday, August 1, 2017, 6:30 PM
Tuscan Antipasto: Franco's Cured Meats with Cheese and Olives
Stuffed Roasted Quail, Orzo and Greens
Monkfish with Clams and Mussels
Greens Sautéed with Sweet Peppers, Lemons and Limes
Tuesday, August 8, 2017, 6:30 PM
Frittata with Local Eggs, Ricotta, Green Beans, & Pomegranate
Angel Hair with Zucchini and Fresh Tomatoes
Tagliata di Manzo: Steak Grilled with Peppers and Greens
Game Hens al Mattone: Oven Roasted Birds "under a brick"
Asian Broccoli with Roasted Tomatoes & Feta Cheese
Tuesday, August 15, 2017, 6:30 PM
Mixed Grill of Artichokes, Zucchini, Peppers, Onions
Pasta with Tuna, Anchovies, Olives, Tomatoes
Lamb Chops Grilled (Scodaditto d'Agnello)
Roasted Cod with Sicilian Salsa
Grilled Radicchio, Roasted Tomatoes, Long Beans (Serpenti)
Cafe Capriccio . 49 Grand Street . Albany NY . www.cafecapriccio.com
Arugula, strips of very ripe mango, shaved Parmesan. Finish with olive oil.
Serve this salad with barbecued steak sliced the way the Tuscans do it.
Franco's Capocollo with Grilled Peaches
Chris Schenker's idea to bring them together--Original thinking; delicious result JR
Sautéed Chicken with Oranges and Mint. Served with Sweet Red Peppers, Zucchini, & Tomatoes Tossed in a Wok
Could be served in Taormina Sicily or Sevilla Spain
Grilled Norwegian Salmon, Brussels Sprouts with Garlic Scapes, and Arugula with Heirloom Tomatoes
Delicious Summer Supper
This is part of Cafe Capriccio's sumptuous buffet table served last evening to Albany Symphony Orchestra friends, patrons, musicians, and staff. Memorable occasion.
Heirloom Tomatoes, Broccoli rabe with Garlic & Olive Oil, Tenderloin Tips Sautéed, Finished with Balsamic Vinegar Glaze