Burgundy Dinner with the Chevaliers du Tastevin
Daley's on Yates, Schenectady, NY, 4/25/2023

The Albany-Capital Region chapter of La Confrérie des Chevaliers du Tastevin held a dinner at Daley's on Yates, in Schenectady, NY.

Executive Chef Elliot Vogel is a rising star in this area. His food is innovative and delicious.

All the wines were from the chapter's cellar. None of the wines were decanted, but they were opened for some time before serving. See each wine note for details.

Click on any image with a border for a larger view of that image.

The Venue

Daley's on Yates Restaurant & Bar opened June 21, 2018, on the site of a
former taxi garage. They made the whole place look pretty chic:

Reception with Hors d'Oeuvre
House-cured Gravlax with Tzatziki, Potato Souffle, Oysters with French 75 Foam, and
Oysters Rockefeller (marscapone-creamed spinach, parmesan, lardons).


First Course
Green Salad with Poached Pears and Brie:
This was not very wine friendly, so I drank most of this wine with the next course.
Second Course
Venison Carpaccio, Black Truffle, Mimolette, and Greens:
This was a spectacular dish. Subtle and complex.
Third Course
Tuna Tataki with Sesame Crust, Borscht Butter, and a Spaghetti Squash & Yellow Beet Ragout:
Another terrific dish. The tuna was fabulous and the Spaghetti Squash & Yellow Beet Ragout was so special.
A bit of handmade pasta with a blend of lamb and veal inside:

Fourth Course
Grass Fed Rib Cap, Dry Aged and Smoked, with Potato Pave, and Hunter Sauce:
Another fabulous dish, but the smoke was a little too strong for me.
Pineapple Rum Savarin with Passion Fruit Mousse:

Closing Ceremonies

Grand Sénéchal Larry Teal introduces Executive Chef Elliot Vogel who introduces his staff:

Larry gives Elliot a memento of our visit which includes the menu for the evening:

And now we do the La La song:

More People Pix

A not-so-great photo of our table:


Another lovely meal with great food, wine, and friends.

The folder that held the dinner information:

Notes posted from CellarTracker.


All original content © Ken Vastola