Weekly Chef Feature
William Nichols, Line Cook
Colossal Shrimp Berardi:
Smoked Mozzarella, Prosciutto de Parma, Scampi Butter,
Saffron Cauliflower Couscous 24
Tuesday 10/12-Saturday 10/16
Wine to pair: Feudi di San Gregorio, Greco di Tufo (Campania, Italy)
A smooth and silky classic wine with mineral notes and fresh acidity. Bright and citrusy with hints of grapefruit and almond.
William epitomizes someone who was born to be in the hospitality industry. His father, Pete, is one of the better known chefs in the area and has been a mainstay in local kitchens for as long as we care to remember. William’s earliest memories were of the bakery his family owned and watching the love and care that was put into everything they produced, as well as the hard work and drive required to make it in this business. He began his professional cooking career at the age of 18, starting as a dishwasher and working his way up to line cook and manager. He started in the culinary program at Schenectady County Community College which is where he first crossed paths with Chef Ken Kehn. Around this time his father took over food service operations at Eagle Crest Golf Club and William was valuable working there and continues to do so off and on when larger events require his talents. After deciding that the school of hard knocks was more suited for him than the formal training of culinary school, he spent time in several kitchens including managing for a well known chain restaurant and some time at Mazzone Hospitality. This is the second time that he and Chef Ken crossed paths. The third time was when he was one of the first hires for Toro Cantina, another restaurant in the J.O. Restaurant group portfolio. From here he transferred to 677 Prime where he has made himself a valuable member of the team with his experience and willingness to learn. He has grown a lot since joining the team here and we look forward to continued growth in the future.
Breast Cancer Awareness Month
Let's raise money for a great cause!
Tickled Pink: strawberry vodka, prosecco, chambord, lemon juice, berry garnish $15
with proceeds benefiting Jaime Ortiz’s Real Men Wear Pink campaign.
6:00 - 9:00pm
Chris Dollard | Wednesday October 13
Tyler Giroux | Friday October 15
Chris Dollard | Saturday October 16
Chris Dollard | Wednesday October 20
Chris Dollard | Friday October 22
Tyler Giroux | Saturday October 23
Chris Dollard | Wednesday October 27
Chris Dollard | Friday October 29