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Guilderland restaurants celebrate $20.13

Restaurant Week to feature 12 eateries, taste of cooking classes

Different Drummer’s Kitchen, located in Stuyvesant Plaza, is featuring a scaled down version of its cooking classes during Guilderland Restaurant Week. People will be able to eat a three-course meal and learn an overview of how each course was made.

Different Drummer’s Kitchen, located in Stuyvesant Plaza, is featuring a scaled down version of its cooking classes during Guilderland Restaurant Week. People will be able to eat a three-course meal and learn an overview of how each course was made. Submitted photo

— Guilderland’s summer celebration of fine dinning includes a little more than the usual fare this year through abbreviated cooking classes that hop out of the dining room and into the kitchen.

Restaurant Week, coordinated by the Guilderland Chamber of Commerce, will run from Sunday, July 21, to Saturday, July 27, and feature 12 restaurants offering a variety of dining options. Each restaurant will offer a special menu, three-course meal for $20.13. The Different Drummer’s Kitchen is also participating for the first time and is offering a “mini-demo” along with three courses of cuisine.

“We started out doing them once a year and the restaurants loved them so much we do them twice a year,” said Kathy Burbank, president of the Guilderland Chamber of Commerce. “We encourage the restaurants to give choices; those are the ones that do well.”

Burbank said on Tuesday night, when a restaurant might typically serve 20 to 30, an eatery might serve up to 100 people. She believes people view Guilderland as a dining destination, with the parking lots of many restaurants filled on weekends.

“I know people come from all over to go to several places in Guilderland,” she said.

Despite two regular restaurant week participants closing earlier this year, Burbank believes revenues are probably starting to increase for many establishments.

Michele Weiser, manager of Different Drummer’s Kitchen, approached Burbank about joining restaurant week as way to reach new customers.

“I thought it would be a little bit different,” Weiser said. “We could not offer a full class but a kind of taste of our class and some wonderful food, so people can get the idea of what we do.”

Recipes for all the food made at the class will be given to people along with their meal, so they can prepare it at home. The meal starts with a salad and homemade vinaigrette before moving to Moroccan chicken tagine. The meal finishes with a molten chocolate mousse cake.

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