Question: What are the Capital Region’s Iconic Restaurant Dishes?

I’m going to try something new that should actually be old.  As those of you that follow chefsday know, I sometimes go a month without writing which goes against my original intention for starting in the first place.  As I continued this blog I started to put an unnecessary minimum of 500 on my word count.  That limited me and I began to discount ideas for posts because they could not be expressed quickly and briefly. In my first month which started mid October 2014 I posted 7 times.  I’d like to post more often so I can practice writing, and because I’ve got ideas and thoughts that I’d like to share.

One of those ideas that came to me while I was watching a video posted on Table Hopping of Franco Rua of Cafe Capriccio make eggplant with four cheeses.  It so happens that was the first thing Jim Rua taught me at Capriccio when I started there as a sous chef in 1999.  It had already been on the menu since 1982 when the restaurant opened, so that makes it 34 years now.  I’m guessing it has stood the test of time.

The last video I saw on Table Hoping was of Ric Orlando making his well-known purple haze shrimp, another dish that has held up over the years like Madonna.  His blackened  string beans too have been featured on TH.

Two other dishes came to mind as I thought about what other Capital Area preparations have a long history.  Jim Rua’s greens and beans Passanante, and his calamari neri.  So, aside from the five dished mentioned here, which are probably in the top ten of the area’s iconic dishes, what are some of the items that are long running and as great today as they were long ago?  Leave a comment and I will post the unofficial results in a week or so.

Only 324 words, I’m worthless.  Talk to you folks tomorrow, if not sooner.

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