Last night, I attended the launch party for Westchester Magazine’s Wine & Food Weekend, which is May 17-20 in White Plains. The Journal News is also sponsoring the event, so I’m sure I’ll be participating in lots of stuff up to and during the festival.

Photos by Verita Vision Photography.

There are five events, plus seminars and cooking demos, going on throughout the weekend. It starts with a Burgers, BBQ and Beer Bash in downtown White Plains on Thursday, May 17. The next night is ArtsBash, a food-meets-art event in the ARTSWestchester Gallery on Mamaroneck Avenue. Grand tastings, wine and spirits seminars, cooking demos, a winemaker’s dinner and a sparkling Sunday brunch will all be held at the Ritz-Carlton on Saturday and Sunday. Check out all the deets after the jump.

Last night’s party was a great kick-off — and it was especially fun to get out and about in the food scene again after being off for three months with the baby. Yummy food, too:

I chatted with chefs — including Peter Kelly of Xaviars, Anthony Goncalves of 42, Anna Maria Santorini of Anna Maria’s, March Walker of Birdsall House, Daniel Van Etten of Mima, and a bunch more.

It was nice to see the Westchester mag folks, too, like publisher Ralph Martinelli and food writer Julia Sexton. Our own publisher, Janet Hasson, was at the party, too — and up on the stage, no less! What a treat!

More details, after the jump.

Burgers, BBQ and Beer Bash

Get ready to kick back with a cold one and sink your teeth into juicy burgers, barbeque, and “street food” guaranteed to push the proverbial culinary envelope. The first annual Burger, BBQ & Beer Bash will celebrate Westchester’s favorite foods in every conceivable variation. Wings, meatballs, tacos and of course, burgers and barbeque will be served by some of Westchester’s best. Live music performed by “Evan Watson and the Headless Horsemen” will rock the party, and specialty beers plus your favorite brews will make the party complete. Proceeds to benefit the Westchester Coalition for the Hungry & Homeless.

ArtsBash

Join in a celebration of arts and food at ARTSWestchester’s ARTS Bash in its landmark gallery space. Come and enjoy an exciting new exhibition, Westchester Sculpts, meet the artists, tour artist studios, sample fine wine and taste signature dishes from some of Westchester’s top restaurants. Tickets on sale through ARTSWestchester, 914.428.4220 or www.artswestchester.org (All proceeds go to ARTSWestchester).

Grand Tasting

The largest gathering of restaurants at a single event in Westchester history, the 2012 Wine & Food Weekend will feature the region’s most celebrated chefs, critically acclaimed restaurants, the hottest new specialty food products, more than 120 top wine vintages from around the world and specialty cocktails served in a spectacular spirits lounge.

Eat, drink and celebrate at the highlight event of the weekend. Enjoy a never-ending array of wines from some of the world’s finest producers plus specialty cocktails by Pernod-Ricard, as well as signature dishes presented by Westchester’s greatest restaurants with bountiful samples of everything you crave. The afternoon provides a unique opportunity to try the widest possible range of flavors representing new culinary trends, exciting twists on traditional foods and new and old world wines. Wines will also be for sale.

12 Grapes
Anna Maria’s
Arrosto
Beehive
Birdsall House
BLT Steak
BosphoRus
Buona Sera
Café of Love
Caffe Azzurri
China White
Club Car
Division St. Grill
Dolphin
Don Coqui
D Thai Kitchen
Eastchester Fish Gourmet
Equus
F.A.B.
Farmhouse at Bedford Post
Fig & Olive
Flames
Goldfish
Graziella’s Italian Bistro
Haiku
Havana Central
Il Sorriso
La Bella Havana
La Bocca
La Panatiere
Le Chateau
Little Kabab Station
Massa
Meritage
Mima
Modern Barne
Mulino’s
Nikos Taverna
NoMa Social
Orissa
Peter Pratt’s
Plates
Pranzi
Rainwater Grill
Red Plum
Reka’s Thai
Ristorante Lucia
Roasted Peppers
Ruth’s Chris
Serafina
Sofrito
Tarry Lodge
The Ritz-Carlton, Westchester
Thyme
Vega
Village Social
Willett House
Zuppa

Celebrtiy Chef demos:
Peter X. Kelly and Anthony Goncalves will do celebrity chef demonstrations. There will also be a Top Chef Cook-Off and a Chef and Food Critic “Face-Off.:

Wine Seminars include:
Kevin Zraly, Exploring Bordeaux
Noted author, lecturer and wine expert Kevin Zraly, Wine Director at Windows on the World in the World Trade Center from 1976-2001, will debut his new seminar exploring the fines wines of the Bordeaux region of France.

Kevin Zraly, The Magic Wine of Tuscany
Kevin Zraly brings another new seminar to this year’s event, winding through Italy’s famed Tuscany region and sampling top vintages.

Crystal Clear: Does the Glass Make a Difference?
Riedel, a highly regarded wine glass making company, will teach an interesting and informative seminar about the relationship between the shape of the wine glass and the taste of the wine. Taste and compare four varietals in different Riedel grape-specific shapes. Riedel Crystal is known worldwide for designing the most finely tuned drinking instruments for every level of wine sophistication.

Napa & Sonoma: Tasting California
A guided tour through the varietals and tastes of America’s top wine-producing region.

Modern Mixology: Bringing Cocktails Home
Spirits Sponsor Pernod-Ricard’s star bartenders will teach you what you need to stock your home bar, tools of the trade and how to use them, and all the secrets behind mixing great drinks at home.

Prohibition Cocktails Clinic
The outlawing of alcohol production in the 1920’s led to an exciting subculture of secret bars. Today, starting with truly top-notch liquor, enjoy unique flavors of the Prohibition era by crafting old-fashioned drinks made with classics such as gin and rye whiskey, all with a special twist!

Winemakers Dinner

A “Who’s Who” of chefs will turn out for a gala dinner orchestrated in honor of some of Westchester’s most revered wine & food personalities: The Benziger Family of the Benziger Family Winery in Sonoma will receive Westchester Magazine’s 2012 Wine Award. Six of Westchester most acclaimed chefs from Westchester will prepare a memorable meal in homage to contemporary cooking and dining with world-class wine pairings.
Cocktail hour to be sponsored by Pernod-Ricard

Sumptuous Six-Course Gourmet Dinner Prepared By:
Joel De La Cruz and Adam Kay, Blue Hill at Stone Barns
A native of Veracruz, Mexico, De La Cruz began his career with Dan Barber Catering, Inc. learning essential kitchen skills and the importance of ingredient driven cuisine. He soon became pastry assistant at Blue Hill in New York City and when Blue Hill at Stone Barns opened, he moved to Tarrytown, NY to become associate pastry chef, later rising to become the restaurant’s pastry chef.
Adam Kaye joined Blue Hill in October 2000, initially as the meat cook, and eventually worked his way up to Chef/Kitchen Director. He is the Vice President of Culinary Affairs for the organization.

Anthony Goncalves, 42, The Restaurant
For the past 10 years, Chef Anthony Goncalves, owner of Westchester’s spectacular rooftop restaurant, “42”, has earned a reputation as one of the country’s most sought-after chefs. In 2010, Goncalves introduced Bellota at 42, serving Spanish and Portuguese tapas. Chef Goncalves continues to delight the palates of guests at both of his restaurants, with unique culinary creations.

Ethan Kostbar, Moderne Barn
Ethan Kostbar uses a Mediterranean, New American approach to showcase ingredients with simplicity and seasonality. Kostbar shows a passion for sourcing local ingredients and presenting them in a way that mirrors his life experiences.

Peter X. Kelly, X20 Xaviars on the Hudson
For more than two decades Peter X. Kelly has set the standard for dining in New York State. Chef Kelly is an experienced, talented and successful entrepreneur. To date, he owns 4 of the most renowned and acclaimed restaurants in New York State, all located in the Hudson Valley, North of New York City. Xaviars at Piermont, The Freelance Café & Wine Bar, Restaurant X & The Bully Boy Bar and X20 Xaviars on the Hudson in Yonkers have all received popular praise and the industry’s most coveted awards and accolades.

Marc Lippman, Crabtree’s Kittle House
Marc Lippman brings his unique style and interpretation of modern and classic American cooking to Westchester County at Crabtree’s Kittle House. He started his career at Bouley in New York City and has been the Executive Chef at Miami Beach’s Raleigh Hotel, NYC’s Wild Blue at Windows on the World and at one of the world’s most luxurious resorts, Las Ventanas Al Paraiso in Los Cabos, Mexico.

AJ McCloud, The Ritz-Carlton, Westchester
The valedictorian of his class at The French Culinary Institute, AJ McCloud has been cooking in some of the New York area’s top restaurants, including Craft Steak, l’ atelier de Joel Robuchon and BLT Steak before assuming the position of Executive Sous Chef at The Ritz-Carlton, Westchester, where he oversees all culinary operations.

Sparkling Sunday Brunch

For more information on all this, and to buy tickets, visit the Westchester Magazine Wine & Food Weekend web site: westchestermagazine.com/wineweekend

Between the Italian Grilled Cheese, the Adult Mac & Cheese, the signature lasagna and a coffeehouse-style lounge with drinks brewed from locally roasted coffee beans — there are plenty of reasons to keep you coming back to Bella Rose Cafe, which opened in the fall in Haverstraw.

Photos by Seth Harrison/TJN

Brothers John and Matt Lima, left and right —

— are using their parents’ and grandparents’ recipes to inspire chef Nick Gaglio in the kitchen, but the menu also has chicken wings, burgers and other American favorites. “We mix it up,” says Matt. The cozy dining room seats about 50, and has brick walls and oak floors original to the 1870s building.

The decor includes refurbished antiques made in Haverstraw. There’s also a lounge area for people to kick back with their coffees and enjoy the wifi. Can’t decide which of these reasons are enough of a draw? Check out the restaurant on Mondays, when there’s a buffet from 11 a.m. to closing with a plethora of choices.

Details: 11 New Main St., Haverstraw. 845-429-9400, thebellarosecafe.com

Mary Lynn Mitcham worked on a great story last month on must-try soups. It appeared in the food section a few weeks back, but hasn’t been here on the blog yet. So here you go… take it away Mary Lynn!

There’s a lot to love about fresh-made soups in wintertime: They’re warming and healthy, made with good-for-you vegetables that you’d never eat as standalones. Even in a rush, soups make a terrific meal; they travel well — pack up a cup and take it on the go. Plus, what’s more versatile than a cup of soup? Grab a spoon and indulge in a quick soup snack, or a meal starter. Throw in a salad and you’ve got dinner. No wonder we can’t get enough of chowders and broths this time of year.

Mex-to-Go owner and Croton resident Mayra Caguano tastes her signature soup, Black Bean with Chorizo. ( Tania Savayan/The Journal News )

Here in the Lower Hudson Valley, however, there’s even more reason to love soup: Our area chefs use their stockpots to show off their own creativity and, often, tell a story. Soup recipes are often homegrown, after all. So in honor of winter, we scoured Westchester and Rockland in search of standout soups, those irresistible one-of-a-kind concoctions that you don’t see at every restaurant and that after a spoonful, you just can’t seem to forget. Here, we introduce you to some of our favorites and tell you how they came to be. Read on to see where you can find an extraordinary winter warm-up in your neighborhood. Just be warned: With soups this interesting, you may never want chicken noodle again.

Black Bean Soup with Chorizo at Mex-to-Go in Croton-on-Hudson
Cote D’Azur Fish Soup at Fig & Olive in Scarsdale
Broccoli Rabe Soup at Chianti in Tuckahoe
Chicken Dumpling Soup at Ladle of Love in Mount Kisco
Coconut Spinach Soup at Mimi’s Plate in Tappan
Celery Root Soup at Restaurant North in Armonk

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Armonk.

Celery Root Soup

Seth Harrison / The Journal News

Story behind it: “My sous chef has worked for me for a long time,” says Restaurant North Executive Chef and part-owner Eric Gabrynowicz. “He gets me. He knows what’s going on in my head. In December, we didn’t have a soup on the menu. We were brainstorming about it one day. Finally, I said, ‘Stop! Iron chef soup. Go!’ ” laughs Gabrynowicz. Basically, the idea was that they both had to come up with a soup that could be on the menu for dinner that very night. “My partner Stephen Mancini judged our soups and picked the winner. His celery root soup won.” Originally, the soup came on the menu topped with candied pecans, but then they wanted to “elegant it up.” Now the soup is topped with Sturgeon caviar and Jerusalem artichokes. “We thought the earthiness of the celery root would play off the saltiness of the caviar. The challenge of winter is trying to find creative fun ways to make people eat root vegetables 30 different ways,” says Gabrynowicz.

Ingredients: The soup is super simple, says Gabrynowicz. It’s onions, celery roots, apple cider, water. Then it’s topped with Sturgeon caviar and Jerusalem artichokes. There’s no stock, so no other vegetables interfere with the taste of the celery root.

Why we love it: It’s a delicious and interesting way to eat seasonally at a time of year when it’s hard to stay faithful to locally grown foods. Plus, it tastes so good — we love the hints of apple cider. And the more Jerusalem artichoke chips, the better!

Great for: An inexpensive, gourmet, seasonal lunch. The soup is part of the $25 three-course, prix-fixe menu at North. It’s also a great starter to dinner.

Also at Restaurant North: Farm-fresh dishes: You’ll find everything from rigatoni with a pork Bolognese to omelets to lobster to steak au poivre. Don’t miss the chocolate chip cookie skillet for dessert.

Grab a spoonful: The 411 on Restaurant North.

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Eastchester.

Cote D’Azur Fish Soup

Mark Vergari/The Journal News

Story behind it: “This is a very traditional soup served on the French Riviera in the summer and winter,” says Ludo Barras, Fig and Olive’s marketing director. “It came from a local fisherman’s wife who used to grind together fish too small to sell. The soup is so flavorful. I grew up with it and Chef Pascal has recreated it so perfectly. I feel at home every time I taste it.”

Ingredients: Tomatoes, onions, garlic, celery, carrot, fish bones, saffron-infused olive oil, scallops, striped bass, lemon sole fillet.

Why we love it: It’s kind of a cross between tomato and fish soup — think interesting tomato soup. Sure, if you love seafood, you’ll love it — but it’s not overly fishy. In fact, the fish flavor is subtle and gets more intense and spicy with every spoonful. And we love that it’s one-of-a-kind — where else are you going to find it? Besides the French Riviera, that is.

Great for: A glass of red wine is almost a requirement with this soup, so go for dinner and have it as a starter at Fig. Consider it a precursor to a very creative meal.

Also at Fig and Olive: Outstanding Mediterranean-inspired cuisine, wonderful olive oils, and a wine list you won’t forget. The crab cakes, the carpaccio, and the branzino never disappoint.

Grab a spoonful: The 411 on Fig & Olive.

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Tappan.

Coconut Spinach Soup

Story behind it: Mimi Platas, the owner of Mimi’s Plate, in Tappan, adapted a recipe from one of her go-to vegetarian cookbooks. “This is one of my base books that I’ve been using for 15 or 20 years. I changed the recipe — originally, it called for a different kind of greens. I made it all spinach and changed up the ingredients,” says Platas. “I’m well versed in getting vegetarian soups to taste good without putting any meat in them. A lot of people are vegan now, and this one is amazingly flavorful without having any dairy or meat in it.”

Ingredients: Spinach, basmati rice, coconut milk, cumin, coriander. “It’s creamy without having cream,” says Platas.

Why we love it: Because it’s super healthy, hearty — and original. It looks like a bowl of pureed spinach, but the rice gives it a nice texture and the cumin a nice kick. It’s sweet and savory, more delicious with every bite. Like Indian food? You’ll love this.

Great for: The late-afternoon munchies, when you want a snack but don’t want to dive into the cookie jar. Eat this around 3 p.m. and you’ll still be hungry for dinner.

Also at Mimi’s Plate: Fresh-baked goods like cheddar biscuits, Parmesan chicken tenders, and Greek salads, sandwiches, and cupcakes to boot.

Grab a spoonful: It’s on the menu every other week. “I have quite an arsenal of soup recipes,” says Platas. 33 Old Tappan Road, Tappan, 845-359-6464, mimisplate.com

— Mary Lynn Mitcham

Mary Lynn’s original post is here: Spinach Coconut Soup

On this winter day, we’re looking back at a story about must-try soups. Here’s a great one in Mount Kisco.

Chicken Dumpling Soup

Story behind it: “I love chicken pot pie,” says Leslie Lampert, the owner of Ladle of Love. “So when I was developing recipes for the shop, I was thinking, ‘how can I turn chicken pot pie into a soup?’ So many of Ladle’s recipes are soup versions of other comforting foods. Growing up, I ate chicken pot pie all the time. When I was in fourth grade, I’d go to my friend Beverly’s after school and I swear every day her mom heated us up Swanson’s chicken pot pie. It was such a feeling of warmth and comfort and being taken care of. At any rate, I was playing with the recipe, and like chicken pot pie, it’s made starting with a roux, then chicken stock. I added exponentially more chicken stock. The soup is basically chicken pot pie, thinned out. I didn’t want to add pie crust, so I thought I’m going to switch over to chicken dumplings. Since day one, it’s been a child and adult favorite. It’s comforting and it feels like pasta, like warmth. It feels like grandma’s house. In my case, it feels like Beverly’s house,” laughs Lampert.

Ingredients: Nothing surprising, says Lampert, but everything is very fresh: the carrots, the celery. “When possible we use farm carrots and farm vegetables,” she says. And she’s tweaked her recipe over the years: Originally, the soup was made with milk, but now it’s not. “There’s no dairy in this soup, except for butter,” she says. “The dumplings are handmade every morning: we pinch them, not roll them. We don’t make them perfect.”The soup is made with shredded, boneless, skinless chicken breast. “I think that makes it more tender. We used to cube the chicken, then went to shredding, because it feels more home cooked. We make our own chicken stock. A soup’s only as good as how good the stock is,” she says.

Why we love it: It’s a savory chicken stew that makes a satisfying quick lunch on the go, or pack it up and reheat it later, and you’ve got yourself one of the best — and healthiest — takeout dinners you can buy. Real chunks of chicken, plus peas, carrots, celery and light delicate dumplings make this soup a hearty meal in a cup. And yes, it reminds us so much of grandma’s house. And chicken pot pie.

Great for: A savory lunch on the go. But buy a large carton — we know you won’t eat it all in one sitting and that’s the point: It reheats beautifully for dinner.

Also at Ladle: Fresh-made soups and gourmet salads — don’t miss the Cobb salad, which contains everything but the kitchen sink — and panini. Oh, and how could we forget? The best mac and cheese on the planet.

Grab a spoonful: 11B South Moger Ave., Mount Kisco, 914-242-9661, ladleoflove.com

— Mary Lynn Mitcham

Mary Lynn’s original post is here: Ladle of Love Soup

On this winter day, we’re looking back at a story about must-try soups. Here’s one in Tuckahoe.

Broccoli Rabe Soup

Story behind it: “When I was growing up, my grandmother did a lot of the cooking at home,” says Chianti Chef/Owner Paul Caputo. “I used to help out. I remember as a young child not being able to take the smell of the broccoli rabe. When you’re 7 or 8 years old, you really can’t appreciate it. But tasting her soup after it was all done, that was great. My grandmother would put the ends of the broccoli rabe in chicken stock and put them through the mouli (sort of an old world ricer), then boil the whole thing again with potatoes. Later, she would add fresh broccoli rabe. I remember seeing people’s eyes when they sat around the table eating it. That said it all. It was a peasant dish, sort of like minestrone — back then, whatever you had in the fridge went into a soup. Now making it brings me back to my grandmother’s kitchen. It reminds me a lot of her.”

Ingredients: Broccoli rabe, chicken stock, potatoes, and unlike his grandmother, Chef Caputo adds pasta to his version of the soup. “We use either capellini or tubettini,” he says. At the end, he adds fresh broccoli rabe sautéed in garlic, olive oil, and a little red pepper.

Why we love it: Because you get that rich broccoli rabe flavor without the bitterness. And talk about a healthy lunch! This soup lets you eat your greens without feeling like you’re eating your greens.

Great for: Lunch. Add bread and maybe a salad and you have an instant, amazing meal.

Also at Chianti: Big portions of red-sauce Italian: veal, chicken, eggplant Parmigiana, steaks, salads, pastas, you name it.

Grab a spoonful: Caputo makes it as a special soup every other week. Call to see if it’s on the menu. 174 Marbledale Road, Tuckahoe, 914-346-8844, restaurantchianti.com

— Mary Lynn Mitcham

On this winter day, we’re looking back at a story about must-try soups. Here’s a great one in Croton.

Black Bean Soup with Chorizo

Tania Savayan/The Journal News 

Story behind it: “I grew up with black bean soup,” says Mex-to-Go’s owner and Croton resident Mayra Caguano Viznay, who combines Ecuadorian influences with Mexican staples at Mex-to-Go. At home, she made a black bean soup for her family using chorizo. When regular customers began requesting black bean soup at Mex-to-Go two years ago, she wanted to give them something different and special. “So I prepared it the same way I do at home,” says Viznay. Customers seemed to like it, so two years later it still appears on the winter menu. “Only I make the soup,” she says.

Ingredients: Chipotle, chorizo, black beans, onions, tomatoes, garlic, and hot annatto, which “adds a little color,” says Viznay.

Why we love it: There’s nothing glamorous about Mex-to-Go. In fact, the takeout kitchen is about a utilitarian as it gets, so getting a soup this flavorful and dimensional is a welcoming surprise. It’s goes way beyond expectations. The soup is made up of al dente beans and small pieces of smoky chorizo and it’s that smoky flavor that wins us over time and again. And again. And again…

Great for: Those nights when you just can’t bear to cook. Call in an order on the way home from work, and poof: Dinner! And you didn’t even have to open the microwave.

Also at Mex-to-Go: Excellent burritos, guacamole and chips, and beautifully spiced and juicy rotisserie chickens that blow away whatever your grocery store’s got going.

Grab a spoonful: 345 South Riverside Drive, Croton-on-Hudson, 914-271-8646, mextogo-croton.com

— Mary Lynn Mitcham

If you’re looking for some true blue football food to make this Sunday, when the Giants play the Patriots in Super Bowl XLVI, I have a recipe for potato skins that is ridiculously easy to make.

These are mostly a riff on the recipe you’ll find over at Epicurious.com. But though the ingredient ratios are the same, the quality of the ingredients is much higher (Benton’s Bacon! Ronnybrook Creme Fraiche!) and the cooking method is a little different.

I swear, you’ll never want to order potato skins out at a bar again — these are that good. Come see.

First, wash potatoes and rub them in oil, then bake at 425 for one hour. Let them cool until you can handle them, then scoop out the flesh, leaving about 1/2 inch.

(You can use the leftover potato flesh to make hashbrowns or mashed potatoes!)

Meantime, while the potatoes are cooking, saute the bacon until crispy. Or cook it on a sheet pan underneath your potatoes for about 20 minutes.

After it’s cooled a bit, chop it into bits.

And combine parsley, cheese and cayenne in a bowl.

Don’t skimp on the cayenne. It lends a nice background of heat which goes well with the salty porky bacon and the sweet cheese.

After you’ve scooped your potatoes —

— fill them with cheese. Really fill them. It seems like a lot of cheese, but it will shrink as it melts and you don’t want deflated potato skins.

Bake them at 425 for about 10 minutes, until the cheese starts to melt pretty well. Then take them out and add the bacon on top. Cook that for another 10 minute until the skins are crisp, the cheese is bubbling and the bacon is very crisp but not burnt.

When they come out, garnish with green onions.

Voila!

Super Bowl Sunday Potato Skins

Adapted from Epicurious.com

6 medium russet potatoe
Olive oil
6 bacon slices
2 cups grated sharp cheddar cheese
2 cups grated Monterey Jack cheese
3 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1 cup chopped green onions
Sour cream

Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature.

Meantime, cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. In a medium bowl, combine cheeses, parsley and cayenne; stir to blend.

Cut each potato lengthwise into halves. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart.

Sprinkle cheese mixture atop skins. Bake until cheese is melting and soft, about 10 to 15 minutes. Add bacon on top of each skin. Cook skins are crisp and cheese mixture melts, about 10 to 15 minutes.

Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

Serves 4 to 6.

Mary Lynn Mitcham wrote a great story last Wednesday: Dining Deals and Steals. But a story like that is bound to miss some good stuff — so we want to hear from you! Please write in the comment section below if you know of a great dining deal not mentioned in Mary Lynn’s story!

Just today, Denise Horton from An American Bistro in Tuckahoe called to let me know about her steal: $24.95 for three courses. The deal goes from 5 to 9 p.m. Sundays and 5:30 to 9:30 p.m. Monday to Thursdays. I’ve posted the menu after the jump.

Denise says they’re “rockin’ and rollin’” over there, having just completed renovations that include a new floor, new chairs and a new paint job. Sounds like we’ll have to get over there and check it out.

The 411 on An American Bistro.

The special deal menu for Wednesday, Feb. 1, after the jump.

An American Bistro

3 Course Meal for $24.75

Sunday 5.00 to 9.00 Monday ~ Thursday 5.30 to 9.30

Wednesday, February 1st, 2012

APPETIZERS

Soups

~Yellow Split Pea with Croutons

~ Butternut Squash Bisque with Smoked Ham

Ravioli ~ Spinach, Goat Cheese and Caramelized Onions with a Prosciutto Chive White Wine Mascarpone Sauce

Crispy Angel Hair Pasta Pancake with Grilled Shrimp and Tomato Balsamic Vinaigrette

BBQ Pulled Pork and Jalapeño Jack Cheese Quesadilla with Vegetable Guacamole

Steamed PEI Mussels with and Fennel Sausage, Leeks in a White Wine Pernod Sauce

Sesame Crusted Tuna Carpaccio with Pickled Ginger Mango Wasabi Slaw and Shiitake Shallot Spring Roll

Baked Little Neck Clams with Smoked Bacon Horseradish Crust and a Lemon Garlic White Wine Sauce

Caesar Salad with Garlic Croutons

Mesclun Greens & Endive with Walnuts, Currants, Eggplant Croutons, Hot House Cucumbers, Goat Cheese and Sherry Mustard Vinaigrette

Baby Spinach Salad with Pistachio Nuts, Smoked Bacon, Gorgonzola, Crispy Pear Chips and Red Wine Vinaigrette

ENTREES

Pan Seared Monkfish Medallions with Apple Smoked Bacon Broccoli Rabe, Carrots, Yukon Gold Potatoes and Lemon Garlic White Wine Sauce

Horseradish Crusted Sole with Yukon Gold Potatoes, Tomatoes, Braised Artichokes, Olives and Basil

Grilled Salmon with Three Grain Pilaf, Roasted Mushrooms, Grilled Asparagus, Eggplant Roasted Pepper Compote and Warm Sherry Vinaigrette

Shrimp Parmesan with Sauteed Spinach or Radiatore Pasta

Veggie Lovers: Asparagus Parmesan Strudel, Grilled Vegetables, Roasted Cauliflower, Sautéed Spinach and Potato Nuggets

Sauteed Pecan Crusted Chicken with Parmesan Black Pepper Potato Soufflé, Chef’s Vegetables and Sun Dried Cranberry Relish

Fusilli with Braised Rabbit, Peas, Wild Mushrooms, Parmesan, and a Sherry Wine Sauce

Braised Beef Brisket with Horseradish Potato Croquette, Sauteed Spinach and Sweet and Sour Red Wine Sauce

Sauteed Calves Liver with Apple Smoked Bacon, Shallot Mashed Potatoes, Mixed Vegetables and Cassis Balsamic Vinegar Sauce

Grilled Flat Iron Steak with Portobello Mushrooms, Gorgonzola Parsley Butter and Shoe String Potatoes

Braised Fork Tender Pork Osso Bucco with Roasted Shallot Mashed Potatoes, Sauteed Spinach, Portobello Mushrooms, Sweet & Sour Peppers and Natural Juice

DESSERTS

Roasted Pear Bread Pudding with Black Raspberry Ice Cream and Mixed Berry Sauce

Pecan Bar with Vanilla Ice Cream and Chocolate Sauce

Flourless Chocolate Cake with White Chocolate Mousse and Chocolate Sauce

Apple Cranberry Crisp with Tahitian Vanilla Ice Cream

Lemon Sponge Custard Tart with Blueberry Compote and Whipped Cream

Assorted Cookies

Fresh Fruit

Ice Cream Tahitian Vanilla, Espresso Nugget and Black Raspberry

Sorbets: Mango Pineapple-Coconut and Cherry Berry

If you have a food allergy please speak to the server, manager, owner or chef

18% gratuity added to parties of 6 or more

The Westchester Burger Company’s newest outlet in Rye Brook really has something for everyone — including vegetarians. After all, why should meat-eaters have all the fun when it comes to burgers!

( Tania Savayan / The Journal News )

This ”Greenhouse” burger, an 8-ounce veggie patty, comes with avocado, frisee, caramelized onions and remoulade. I didn’t get to try it — this photo comes from Mary Lynn’s great burger round-up this past Sunday — but I must admit, it looks very tempting indeed.

So that begs the question — Where else can you get a great veggie burger?

Let me know in the comments field (or on Facebook or Twitter). We might use your suggestions in an upcoming story!

Hi everyone! Yes, the rumors are true: I’m back! I can’t believe it’s been three months already…. the time really flew. My baby daughter, Samantha Grace, will turn 12 weeks on Monday. Gosh… I can already see that what they say about “the days are long but the years are short” is very true indeed. Here’s a photo on my last week of maternity leave, when we made a visit to the new American Wing at the Met:

Samantha Grace is named after my father, Samuel, and my grandmother, Grace, both of whom died when I was in college. It’s nice to keep names in the family, I think — it reminds me how much I loved both of them. Right now, we’re also calling her Srimp — that’s shrimp without the “H.” We say it like that because that’s how my other grandmother, Elizabeth, would have pronounced it. She died just a month before Samantha was born. Elizabeth was from Texas and had a sweet Southern drawl (she also would say cris-tchl instead of crystal!). She absolutely loved shrimp — Peter Kelly’s famous coconut shrimp, right, was one of her favorite dishes!  And so when my husband blurted out the nickname “srimp” because Sam was so tiny, it just kinda stuck. I consider it another family tribute!

But enough about me! I’d like to take this first post to thank Mary Lynn Mitcham for doing such a great job on Small Bites while I was out. I hope she kept your hunger for food news somewhat at bay! (haha). Thank you, thank you, Mary Lynn. I especially loved her burger story. Poor Mary Lynn, having to go try all those burgers! I’ve got a couple of posts coming up to supplement her story — a trip to The Filling Station in Palisades (the burgers are fab) and also a call out to you guys to find out where we can get great veggie burgers.

So what else did I miss? I think one of the last things I reported before I left was the upcoming opening of the new Jean-Georges restaurant in Pound Ridge. Any other tips? Any thing new I should be looking at? Trends? Events? Help a new mom out, folks! And thanks for continuing to read while I was gone. I missed you all!

Thanksgiving is one holiday when I don’t cook. Ours is a potluck feast that started with three families in 1980 and has grown to include spouses and children of the original children.

The host — the meal is always at the same house, a grand Victorian overlooking the Hudson River — prepares the turkey and the other families arrive with sides and desserts. My mom, from Texas, always makes her famous yam puff, cornbread stuffing and pecan pie. Our locavore friends prepare beautiful, colorful platters of roasted root vegetables. There’s even a green bean casserole — yes, topped with crunchy canned onions.

Me? I’m responsible for the silliness: the cocktails. The signature one has changed over the years with my whim and the trends (there have been Cosmopolitans and neon green apple martinis, I’m ashamed to admit). But lately, I’ve become firm in my belief that we should celebrate with this most American of holidays with a distinctly American liquor: Laird’s Applejack Brandy.

Laird & Company, America’s first distillery, opened in 1780, so the recipe is nearly as old as America herself. (It stayed open during Prohibition by producing cider and applesauce.) George Washington is said to have asked for (and received) the recipe.

The cocktail we’ve been toasting with of late is one I’ve named the Carjack. I love that applejack makes a fine fall twist on a classic sidecar recipe: the apple-y flavor is seasonal and bright without being sickly sweet. The brandy warms you like a cool-weather drink should. And when we raise our glasses, it is in gratitude for American traditions: past, present and future.

Carjack
8 ounces Laird’s Applejack Brandy
4 ounces Cointreau
2 ounces lemon juice

Chill four cocktail glasses. Combine brandy, Cointreau and lemon juice in a small pitcher and stir. Pour some into a cocktail shaker filled with ice. Shake vigorously and strain into the chilled glasses. Garnish with a lemon twist.

Yield: 4 drinks.

Hi folks. Apologies for not posting as much as I would have liked the past month or so. I’ve been quite busy getting ready both at work and at home: I’m expecting a baby any day now.

I’ll be taking leave sometime in the next week or two, and I’ll be back in 2012. In the meantime, Mary Lynn Mitcham, a former features editor here and the former editor of InTown and Rockland magazines, will be taking over Small Bites while I’m gone.

I know she’ll have lots of good tidbits and meals to share with you. And I promise, when I get back next year, I’ll get back to blogging — and it will be about more than baby food and avocado puree!

If you have any local — local means Lower Hudson Valley only, please — tips for Mary Lynn, feel free to send her an email at mlmfood@gmail.com.

First the Westchester WAG and now Grub Street are reporting that super-star chef Jean-Georges Vongerichten, who has a house in Waccabuc, will be opening a restaurant at The Inn at Pound Ridge.

I was trying to get independent confirmation on this (and an interview!) before I posted, but e-mails to JG’s business office were not returned. Here’s what I’ve learned from other sources:

From an interview with the Wag in its October issue, Vongerichten said the restaurant will focus on “farm-to-table fare” and be a place that is “a neighborhood-type place where people feel comfortable going with their families once a week or even more often.”   He is planning on have an impressive wine list and a table to seat 20 in the wine cellar, too.

Lois Freedman, the president of Jean Georges Management, told Grub Street said the restaurant will be a “150-seat, bi-level, landmarked restaurant, which will retain five fireplaces and a banquet space for weddings and events.” “The look will be country chic,” she said. “Lots of stone, wood, and brick.”

I’ll keep you updated when I hear back from JG.

Cerebral Palsy of Westchester is holding a fundraiser called “A Taste of Westchester; A Food and Wine Tasting Extravaganza,” featuring more than a dozen restaurants and top chefs as well as a selection of wine, beer and beverages. The event is at 6:15 p.m. Nov. 14 the Renaissance Westchester Hotel in White Plains.

Wine tasting has been coordinated by Aries Wine and Spirits. Other participants include JTE Spirits and Captain Lawrence Brewery (more beverages to follow)

Participants include: 80 West, Angelina’s, Antonees, Beascakes Bakery, Benjamin Steakhouse, Blue Moon Mexican Café, Chocolations, Don Coqi, Emma’s Ale House, Longford’s Own Made Ice Cream, Dolce Vita Catering, Ruth’s Chris Steakhouse, Serafina, Somers 202, Tandoori Taste of India, The Melting Pot and the Olde Stone Mill. More restaurants are expected to join.

All proceeds from this event will go towards the William “Bill” Hallenbeck Pavilion that houses CPW’s summer camp. Over the past 49 years the camp has enabled thousands of children with special needs to enjoy summers filled with adventure, fun and friendship. With your support; we can continue CPW’s mission to ensure that children can receive services and enjoy activities regardless of the level of their abilities.

Tickets are $125, $100 if purchased before Oct. 31. For more information, visit the web site at www.cpwestchester.org.

Taste samples of signature dishes from such restaurants as Café Antigua, Da Nina, Hacienda de Don Manuel, Marcello’s Ristorante, Ole Tapas and Ravi during the Taste of Suffern, which begins with appetizers at Applebee’s at 6 p.m. Oct. 18. You then go to six stops in a moveable feast in downtown Suffern and end up back at Applebee’s at 8:45.

The event is a fundraiser for the the Rockland YMCA, and costs $30 per person. For ticket information call The Rockland YMCA: (845) 358-0245.

The Peekskill Brewery says that Jeff O’Neil , who was at Ithaca Beer Co. for nine years, will be the new brewmaster starting on Nov. 1. He is a multiple award-winning brewer who most recently received a silver medal at the 2011 Great American Beer Festival. Under his direction in 2008, Ithaca Beer Co. received the honor of the F.X. Matt Cup as New York State’s Best Brewery.

The 411 on the Peekskill Brewery.

Some more information from a press release, after the jump.

From the Peekskill Brewery:

“Chief” is a graduate of the Siebel Institute of Technology in Chicago, IL, a member of the Institute of Brewing and Distilling in London, England and the Vice President of the Master Brewers Association of America- District Western New York. He began his brewing career in the 90s in the San Francisco Bay Area at the 20 Tank Brewery, Gordon Biersch, Jupiter Brewing and Drake’s Brewing, before moving to Ithaca Beer Co. in the Finger Lakes region of New York in 2002.

On his decision to leave Ithaca he says, “I’m moving away from a bigger production model for this awesome opportunity to get really creative and have an intimate connection with those drinking the beer. This is a smaller project but it’s still accessible because of the close proximity to New York City. I’m thrilled for the chance to work with the Berardis and Chef Sean Corcoran, and everyone should expect amazing things to come from Peekskill from here on out. As my idol Steve Martin once said, ‘Let’s get small.’”

O’Neil’s style complements Peekskill Brewery’s mission to bring hand crafted American beer and innovative pub food to the Hudson Valley region. “Having one of the most talented brewers in the country join our team is beyond exciting. Jeff’s skills and experience will further our journey in being a culinary destination and ultimately the premier brewpub on the East Coast,” said Peekskill Brewery owner Keith Berardi.

From 7 to 9:30 p.m. tonight at the Westchester Marriott, you can taste samples of food from Stew Leonard’s, J.P. Doyle’s, Rini’s Restaurant, Rain Water Grill, The Melting Pot, The Good Life Gourmet & Ruth’s Chris Steakhouse — along with wine provided by Aries Wines & Spirits at the 11th annual fundraiser for the YAI-The National Institute for People with Disabilities.

Tickets are $40 (or 2 for $70). Call 914-631-2400 or visit the website at yai.org.

The Westchester Marriot is at 670 White Plains Road in Tarrytown.

We hear so much about local and seasonal cooking when it comes to agriculture, but we don’t give as much thought to the seasonal (and sustainable) methods we should also be using when it comes to seafood. Chef Chris Vergara, chef owner of Harper’s in Dobbs Ferry and Meritage in Scarsdale is doing just that with a dinner tomorrow evening.

Tomorrow evening, he’s preparing a four-course dinner with sustainable seafood caught off the coast of Montauk, and donating 10 percent of the proceeds to the Blue Ocean Institute. The fish comes from Sea To Table, a purveyor of responsibly sourced seafood. The dinner costs $75, $30 more if you’d like a wine pairing. The menu is after the jump.

The 411 on Harper’s.

Sustainable Seafood Dinner

Wednesday, October 12th

7:30 PM

Presentation by Michael Dimin

of Sea To Table—purveyor of responsibly sourced seafood.

Support the vitality and health of our oceans.

Ten percent of the proceeds will be donated to the Blue Ocean Institute.

Four Courses $75.00

Wine Pairing $30.00

Reservations:

(914) 693-2306

harpersonmain.com

MENU

Scallop Crudo

Red Onion, Jalapeno, Mignonette

Yellowfin Tuna

Fennel, Green Apple, Pomegranate

Risotto

Fluke, Scallop, Swordfish, Sofrito

Wild Striped Bass

Parsnip, Brussels Sprouts, Cauliflower, Pumpkin, Truffle

Rice Pudding

Poached Pear, Brown Sugar

Growlers Beer Bistro, which opened over Labor Day weekend, will have its grand opening ceremony and a ribbon cutting on Saturday Oct. 1. It’s located in the restored Metro North substation called Main Street Depot in downtown Tuckahoe, right across from the train station at the corner of Lake & Main.

Husband-and-wife owners Carrie and Ciaran Cullen, along with co-owners Eric Lorberfeld and Jamie Villarie, say on their web site that the bistro is not a restaurant and it is not a bar, but rather an “intimate, relaxing, hip and jazzy beer-centric Bistro/Lounge.”

Whatever it’s classified as, you’ll find 20 taps with of 16 craft beer lines, 1 cask conditioned ale and 3 red wines (yes wine from a keg). While Vallarie is mainly focusing on US craft beers featuring local New York brewers, Growlers will also carry international brands, and offer beer to go in half gallon brown glass containers known in craft beer circles as “growlers,” which you can bring back and refill.

The menu will focus on local, artisanal ingredients that change with the seasons, and focus on small, shareable plates designed to be pair with the beer.  You’ll find charcuterie, oysters and cheeses, as well as sandwiches, salads, bruschettas and chicharrones. On occasion, some larger dishes will be offered, too. Ciaran Cullen, who trained at the French Culinary Institute, is the chef.

The 411 is coming. Til then: Growlers Beer Bistro, 25 Main St., Tuckahoe. 914-793-0608. growlersbeerbistro.com.

Linda Lombroso had an absolutely terrific story in yesterday’s paper — a riff on the Food Network’s show “The Best Thing I Ever Ate.” I’ll just let her tell the story:

The smells and tastes of Jewish holiday meals tend to linger in the mind for years — even if they’re memories of gefilte fish served straight from the jar. We decided to set the bar higher.

Adam Kaye and his mother, Avril Kaye, at Adam’s home in Mamaroneck. (Matthew Brown/TJN)

For this Rosh Hashana, which begins at sundown on Sept. 28, we’ve taken our cue from Food Network’s “The Best Thing I Ever Ate,” and asked seven local chefs, restaurateurs and food experts to tell us about the best Rosh Hashana dishes they’ve ever had. From Israeli poppy-seed babka to crispy potato kugel from the suburbs of Philadelphia, everyone had a dish that still gets them excited — and reminds them of happy holiday meals with family.

Adam Kaye, chef and kitchen director, Blue Hill at Stone Barns, Pocantico Hills

The story: Kaye, who lives in Mamaroneck, has long adored his mother’s roast chicken, a dish he describes as something along the lines of a chicken tzimmes. “I am a big fan of sweet and savory combinations, and this dish is all about the combination of sweet and earthy flavors,” he says. “The veggies add so much to the flavor of the bird, and of course the vegetables get to soak up all those wonderful chicken drippings. It is also a smart move on her part — this is essentially a one ‘pot’ (or in this case, ‘casserole’) dish, which is always helpful at a Rosh Hashana meal, where you seem to inevitably have so many pots and pans in action.”

Tip: Kaye says his mother rubs the chicken with olive oil, garlic and fresh herbs before roasting it on a bed of root vegetables tossed in sweet wine. “She also bastes the bird occasionally with all the wonderful sweet juices in the roasting pan, which gives the chicken this lovely glaze.”

Jamie Geller, author of the “Quick and Kosher” cookbook series and editor of the magazine “Joy of Kosher with Jamie Geller”

Favorite dish: Potato kugel made by her father and grandfather

The story: “This is literally one of the best things I’ve ever put in my mouth,” says Geller, who grew up in Abington, Pa., a suburb of Philadelphia, and now lives in New Hempstead. Geller’s father would grate the potatoes by hand and never measured anything. “My mother was always like, ‘Please make that kugel,’ and we would salivate and watch him as he would make it. We always wanted to dig into it right when it came out, and he would always hold us back because it was too hot.” The dish, she says, has its roots in Eastern Europe — and Geller is still trying to duplicate it at home. “I haven’t yet figured out that fluff, that lightness, that height. It’s baked in a loaf pan, which will give you four to five inches of height. We used to fight over the end, the corner piece, because you get all that extra coveted crunch around the edges.”

Tip: Geller likes to make potato kugel in individual cups to make it more festive, and she always warms the oil in the oven before adding the potatoes, eggs and onions, a technique that assures you’ll get that “coveted crunch” on the outside, she says. Never freeze potato kugel, says Geller, because the potatoes get waterlogged. “This is one of those things you want to make fresh, especially on the holidays.”

More, including recipes from Abigail Kirsch, Scott Weiss of Fig & Olive, Ethan Kostbar of Moderne Barn, Dan Glickberg of Fairway and Dorit Kramer of Art Cafe, after the jump.

Abigail Kirsch, founder of Abigail Kirsch Culinary Relationships\

Favorite dish: Tzimmes prepared by her grandmother in Dorchester, Mass.

The story: “The heady richness of the stew, the combination of flavors and the addition of meat combined with the dried fruits, fresh carrots and honey makes this traditional holiday dish unforgettable,” says Kirsch, who grew up in Brooklyn and New Rochelle and now lives in Pound Ridge. “My most favorite memory is seeing the brilliant smile on my father’s face as he watched the casserole of tzimmes placed in front of him on the white tablecloth for the Rosh Hashana repast. It was priceless.”

Tip: Slow cooking — and cooking away all the liquids — is essential to making this dish great, says Kirsch. Drain off excess liquid, she says, and adjust the flavors by balancing the honey and lemon.

Scott Weiss, chef de cuisine, Fig & Olive, Scarsdale

Favorite dish

The story: “Jewish cuisine growing up wasn’t exactly intricate or elaborate, but this was one of those dishes that was a little bit different, certainly for a child,” says Weiss, who was raised in Pomona and Suffern and now lives in White Plains. “The name was a little funky and it was a good dish. I always liked it. It had a nutty almost sweetness, some caramelized onions cooked down in a little chicken stock. There was a little substance to it. It didn’t melt away in your mouth.”

Tip: Don’t cook the noodles all the way through before adding to the kasha, says Weiss. For a modern twist, he suggests using fresh herbs and perhaps some Middle Eastern spices to complement the nuttiness of the grain.

Ethan Kostbar, executive chef, Moderne Barn, Armonk

Favorite dish: Poppy-seed babka from a bakery in Jerusalem

The story: “Having grown up as cultural American Jews in Kansas, my parents wanted a deeper religious meaning in their lives,” says Kostbar, who lives in Fairfield, Conn., but had moved with his family to Kfar Adumim, a small settlement in Israel’s West Bank, in 1982. That year, Kostbar’s father already had a sukkah ready, where the family would gather each evening to blow the shofar in honor of the Jewish New Year. Along with apples, honey, dates, pomegranates, challah and rugelach, there was a special poppy-seed babka. “My father, who in his previous life in the States was a parole officer, was cooking at a Sheraton hotel in downtown Jerusalem. On the way home, he picked it up in the Orthodox old quarters of the city. I don’t remember which bakery, and neither does he. We loved gathering around as a family outside, looking up through the palm trees of our sukkah, listening to the distant sounds of the shofars, eating all those sweets and enjoying the best poppy-seed babka. Now, Rosh Hashana comes and goes without much thought. In Israel, it’s their New Year, and everyone celebrates it. I have no recipes, just fond memories.”

Dan Glickberg, executive vice president, Fairway

Favorite dish:

The story: As the great-grandson of Fairway’s founder, Glickberg grew up eating brisket from the store’s catering department. The holidays were no exception. “I had good food all the time, so in that respect, I was lucky,” says Glickberg, who was raised in Irvington and lives in Manhattan. London’s brisket tastes great, in large part, due to its high-quality ingredients — which are, naturally, from Fairway, he says. “The last holiday, I actually made the sweet and sour brisket in my apartment, which is a little more difficult than if you do it in a house with a big kitchen. I brought it to my mom’s house in Irvington. It came out great. I was pretty proud of myself.”

Tip: If you don’t feel like tackling London’s recipe, Fairway will offer his sweet and sour brisket on its holiday catering menu (at Fairwaymarket.com).

Dorit Kramer, owner of Art Cafe, Nyack

Dorit Kramer and her son Daniel, owners of the Art Cafe. ( Tania Savayan / The Journal News )

Favorite dish: Honey cake made by her grandmother in Israel

The story: “As a child growing up in Jerusalem, I remember waking up on the morning before Rosh Hashana to the smell of my grandmother’s honey cake,” writes Kramer via email from Israel, where she’s visiting with family. “I couldn’t wait to eat it and would always steal a piece before the evening. Walking then around my neighborhood, the smells of cinnamon, cloves and rosewater would fill the air. Now, every holiday, I bring the same feeling to my children and grandchildren and to Art Cafe.”

Tip: To make a version of the honey cake served at Art Cafe, Kramer suggests adding rosewater, pecans and cardamom. Unfortunately, she won’t be serving it at the cafe this year, since she’ll be away for the holidays, but with her recipe, you can make it yourself.

Avril Kaye’s Roast Chicken with Fall Vegetables, Fruits and Honey

Serves 3 to 4.

2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1/2 cup olive oil plus additional 1/2 cup for vegetables
3 1/2 to 4 pound chicken
3 medium red skinned potatoes, cut into eighths
3 medium carrots, peeled and cut on the bias into 1-inch pieces
2 parsnips, peeled and cut on the bias into 1-inch pieces
2 turnips, peeled and cut into 1-inch piece
1 medium onion, peeled and cut into 1-inch pieces
1 cup Port or Madeira
3/4 cup honey
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground clove
Salt and pepper
1 Gala or Honeycrisp apple, cored, halved and cut into 1/4-inch slices
1 Bosc or Anjou pear, cored, halved and cut into 1/4-inch slices
1 cup pitted prunes
1 cup dried apricots

Preheat oven to 375 degrees.

In a small bowl, combine the garlic, rosemary, thyme, 1/2 cup of olive oil and a generous sprinkling of salt and pepper. Place chicken on a baking tray or large plate and rub with marinade, making certain to carefully get some of the marinade under the skin and inside the cavity of the bird. Set aside.

In a large ovenproof casserole dish, combine the potatoes, carrots, turnips, parsnips and onion.

In a small bowl, whisk together the Port, honey, 1/2 cup of olive oil, cinnamon, coriander, allspice, nutmeg and clove. Season generously with salt and pepper. Pour the mixture over the vegetables and stir to coat well.

Place the chicken on top of the vegetables, breast-side down, and cook for 30 minutes, basting occasionally with the liquid in the casserole dish. After 30 minutes, remove the dish from the oven and carefully place the chicken on a plate. Add the apple, pear, prunes and apricots to the vegetables and stir to mix. Return the chicken to the casserole dish, this time breast-side up, and continue to cook for another 40 minutes, or until the temperature in the thigh reaches 165 degrees, basting occasionally.

Remove from the oven and allow to rest for 10 minutes before carving the chicken. Serve with the roasted fruits and vegetables.

Abigail Kirsch’s Holiday Tzimmes

Serves 10 to 12 as a side dish.
2 tablespoons olive oil
1 medium shallot, minced
2 medium garlic cloves, minced
2 pounds brisket, cut into 1 1/2-inch cubes
3 large carrots, peeled and cut into medium chunks
1 1/2 pounds butternut squash, peeled and cut into medium chunks
4 large apples (Granny Smith), peeled, cored, cut into thick slices
3 tablespoons honey
1/2 teaspoon cinnamon
1 cup chicken broth or water
1/2 cup unsweetened orange juice
Salt to taste
3/4 cups dried pitted prunes, halved
3/4 cups dried apricots, halved
Juice of 1/2 fresh lemon

Preheat the oven to 400 degrees. Generously grease a 13-inch by 9-inch by 2 1/2-inch deep oven-to-table casserole.
Heat casserole over medium heat over one or two burners and add the olive oil. Add garlic and shallots, sauté for 3 minutes until golden.
Add beef, stirring often, until beef is medium browned on all sides.
Place carrots, squash, apples, honey, cinnamon, chicken broth and orange juice in a large bowl. Mix well. Add salt to taste. Layer mixture over beef, cover, and bake for one hour covered.
Remove cover, add prunes, apricots, and lemon juice, stir well. Bake for 30 minutes, covered. Lower the oven temperature to 350 degrees. Uncover and bake 30 minutes more.
Carefully drain excess liquid from the casserole by pouring it into the sink, and using a ladle or the top of the casserole to hold back the ingredients. Allow 1/2 cup of liquid to remain on the bottom. Let rest at least 15 minutes before serving.

Jamie Geller’s Potato Kugel Cups

Serves 4 to 6.

3/4 cup olive oil, divided
3 whole eggs
2 teaspoons kosher salt
1/2 teaspoon coarse black pepper
6 large Idaho potatoes
1 large onion, quartered

Preheat oven to 425 degrees.
Liberally oil six (6-ounce) Pyrex glass dessert dishes or custard cups. Place custard cups on a sturdy sheet pan or cookie sheet.
Place the pan of cups in the oven to heat.
Place eggs in a small bowl and beat. Add salt and pepper, mix well and set aside.
Fill a large bowl with cold water and, as you peel potatoes, place them in the cold water to prevent browning.
Heat remainder of oil in a small saucepan on the stove over medium-low heat.
Cut potatoes lengthwise into halves or quarters so they fit into food processor feed tube. Process potatoes and onions using the blade that creates thin, shoestring-like strips.
Transfer potatoes and onions to a large bowl, add egg mixture and heated oil from stovetop, mix very well. Remove any large pieces of potatoes or onions that weren’t processed properly.
Remove heated cups from the oven and carefully spoon potato mixture evenly into hot, oiled cups.
Bake at 425 degrees for 1 hour, or until the tops look crunchy and sides look golden and browned. Loosen edges with a knife, unmold and serve on a platter.
Note: To make this as a potato kugel pie, bake in a 9-inch round glass baking dish for about 1 hour or longer, depending on desired crunchiness.

Scott Weiss’ Kasha Varnishkes

About 3 cups chicken stock
1 pound buckwheat groats (kasha)
1 large Spanish onion, diced small
2 cups bowtie pasta, prepared according to package directions
1 stick butter
Salt and pepper to taste
Optional: 1 tablespoon chopped parsley or 1 teaspoon cumin seed (or both) or 1 teaspoon nutmeg

Saute the Spanish onion in butter until onion is caramelized to a golden brown color, sweet aroma, about 15 minutes. At the same time, in a medium saucepan over high heat, bring chicken stock to a boil.
Meanwhile, warm a saute pan over medium heat, then add kasha with 1/2 tablespoon of salt and brown until you get a nutty aroma, about 2 to 3 minutes. Add the optional cumin seed at this time.
When kasha is browned, pour boiling chicken stock over it, enough to cover. Cover the pot, and cook on low flame without stirring until all the stock is absorbed (about 5 minutes). Turn the heat off, and do not touch until the kasha is cooled.
Meanwhile, prepare the bowtie pasta.
When kasha is cool, separate it with your hands until flaky, stir in caramelized onions, then add to the noodles. Mix together, add more melted butter, if necessary. If you are using the parsley or nutmeg, add that now. Then add salt and pepper to taste.

Fairway’s Sweet and Sour Brisket

Serves 8

2 tablespoons corn oil
6 to 8 pounds brisket
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon onion powder
6 Spanish onions, julienned
1 pound carrots, roughly chopped
2 to 3 quarts chicken stock or water
1/4 cup red wine vinegar
2 to 3 tablespoons brown sugar
Salt and pepper to taste

Heat corn oil in a large, heavy pan until it is medium hot. Place brisket in pan and brown well for 15-20 minutes on each side. Press garlic powder, paprika and onion powder into the brisket on the first side you browned. Remove brisket from pan and add onions. Caramelize onions for a minimum of 20 minutes. Place the brisket and carrots in pan and fill with chicken stock or water so that the brisket is half submerged. Bring the stock to a boil, and cover the pan so it is sealed. Place in a 375 degree oven for 1 3/4 to 2 hours.

Take the pan out of the oven and place the brisket on a cutting board. Place the pan with the stock, carrots and onions over high heat for approximately 20 minutes or until the liquid is reduced to half the amount. Skim the fat off the surface of the stock while it is reducing. Add the red wine vinegar and brown sugar, and simmer for another 10 minutes. Taste to make sure there is a good balance between sweet and sour.

Slice your brisket against the grain, pour the sauce over the sliced brisket and serve.

Dorit Kramer’s Honey Cake

1/2 cup unsalted butter, unsalted
3/4 cup light brown sugar
2 eggs, lightly beaten
2 tablespoons honey, divided
1 large banana, cut into chunks
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
2 teaspoons of ground cinnamon
To add an Art Cafe twist use these optional ingredients:
1/2 teaspoon of rose water
1/2 crushed pecans
1/2 teaspoon of cardamom

Preheat oven to 350 degrees. Grease a 9-inch by 5-inch loaf pan.
Combine butter and sugar in a food processor for one minute. Add beaten eggs and process it until combined.
Add in the optional ingredients at this time.
Heat 1 tablespoon of honey in a saucepan over low heat for one minute.
Add the honey to the food processor along with the banana, and blend until smooth texture.
Add the flour and cinnamon and process until well combined. Pour evenly into the loaf pan and bake for 35 to 40 minutes. Let the pan sit for 5 minutes before removing it from the pan.
Warm the remaining honey and brush it over the warm cake. Also, serve with powdered sugar on top and enjoy for the holiday.

Set against a hot pink glass wall at the new Sweet &?Social is an array of more than 25 creatively named cupcakes, many which play up the social — and social media — aspect of the shop’s moniker.

There’s a “Tweet & Salty,” which is a chocolate cake filled with caramel and topped with chocolate ganache and sea salt; OMG (Oh My Ganache); Virtual Vanilla; Chatty Chocolate and LOL (Lots of Lemon).

Owner Beth Feldman, right, is happy to tell you she’s not a baker, but an “eater,” which is how she came up with such imaginatively named and whimsically decorated desserts.

“I spent a lot of time researching,” she says of her small storefront, which opened in June. Her hard work shows. Other popular items include the Curious George (vanilla cake filled with banana custard and topped with peanut butter butter cream and chocolate ganache), lemon squares, whoopie pies, white and pink cookies as well as vegan and gluten-free options.

About 80 percent of the cupcakes are filled. Cold drinks are also available. All products are produced by an offsite baker and delivered regularly. Cupcakes are $3.25 each, and many are available in mini varieties. There is limited seating inside as well as a bench outside.

Details: 1935A Palmer Ave., 914-630-4834, www.sweetandsocial.com. Hours: 11 a.m. to 6 pm Tuesday to Saturday.

— Story and photos by Jeanne Muchnick

Dawn White left her successful graphic design career behind to follow her lifelong passion — baking “crazy delicious cookies” at her new Mount Kisco shop, MeMe’s Treats.

White, right, who says she fell in love with baking as a child, launched her cookie business this spring with six original flavors: Dark Chocolate Walnut Chunk, Dark Chocolate Espresso, Peanut Butter Chunk, BananaNana Oatmeal Walnut, Raisinilla and White Chocolate Almond Chunk.

Since then, she has added Double Chocolate Chip, gluten-free Dark Chocolate Coconut and whole wheat Power Bites to the bakery’s menu. (She even created an all-natural treat for pets.)

With her cookies also being sold in a few local stores, White is officially a cookie-nista. But the former graphic designer isn’t letting her artistic talent go to waste. She also designs creative cookie favors for bridal showers, birthday parties and other events. “It’s fantastic. It really is the best of both worlds,” she says.

Details: 159 Lexington Ave., 914-607-1187, memestreats.com. Hours 10 a.m. to 4 p.m. Monday to Saturday.

— Story and photo by Latoya West

Every steakhouse chef should have connections in the meat world. He probably shouldn’t be afraid to cook fish, either.

Anthony Micari, right, the new chef at BLT Steak in White Plains, does both. Micari serves a delicacy no other place in the county (and only one other restaurant, period) offers: 100-Day Dry-Aged Wagyu Ribeye. The steak is presented tableside, then returned to the kitchen, where it is prepared with smoked sea salt and roasted garlic, and sold for $20 an ounce. Micari’s “seafood-centric background” is revealed in daily specials: a watermelon and bluefin tuna sashimi with ginger-melon consommé ($18). Another appetizer standout: Rock Shrimp Ceviche with mango, hearts of palm, and vanilla-habanero mignonette ($16).

Details: 221 Main St, White Plains. 914-467-5500, www.bltsteak.com.

— Jessica Rao

Tommy Stevens, who’s from Brewster, will compete as one of four finalists in the Hell’s Kitchen finale with chef Gordon Ramsay on Fox at 8 p.m. Monday.

In the two-hour show, the finalists will have to demonstrates how they would run a kitchen during a dinner service. The winner will become the head chef at BLT Steak in Manhattan. His competition includes Will Lustberg from Jersey City, NJ; Paul Niedermann from Davie, FL; and Elise Wims from Pittsburgh, PA.

Fox sent out a press release with this Q&A from the finalists, including Steven’s.

Here you go!

Name: Tommy Stevens
Age: 31
Occupation: Line Cook
Hometown: Brewster, NY
Signature Dish: Toasted Coconut Crab Cake
Favorite Challenge So Far: The Beer Challenge Favorite
Reward: The Sprint Cars
Least Favorite Punishment: Peeling Grapes
Favorite Moment in Hells’ Kitchen: “When I cooked my signature dish and my first compliment from Chef Ramsay was, ‘There’s finesse on the plate.’”
What Chef Ramsay Taught Me: “I learned too much from Gordon to actually list here, he’s a great chef and a pleasure to work with.”

The Q&As with the other chefs, after the jump.

Name: Will Lustberg
Age: 31
Occupation: Sous Chef
Hometown: Jersey City, NJ
Signature Dish: Sheep’s Milk Ricotta Gnudi
Favorite Challenge So Far: The Ugly Foods Challenge
Favorite Reward: “When the Red Team won and went to Vegas for the night, even though I didn’t get to go, the dorm was quiet for once.”
Least Favorite Punishment: Peeling Grapes
Favorite Moment in HELL’S KITCHEN: “The VIP charity dinner that we did for the American Humane Association and the American Cancer Society. One of my fellow chefs and best friends, John Lucente, unfortunately lost his battle with cancer and I have a rescue dog, so this dinner meant so much to me.”
What Chef Ramsay Taught Me: “It’s hard to narrow this down to only one thing, but if I have to choose, it would be to never stop fighting. The second you stop fighting for what you want, is the second you will go down in a ball of flames.”

Name: Paul Niedermann
Age: 26
Occupation: Jr. Sous Chef
Hometown: Davie, FL
Signature Dish: Eggplant Involtini
Favorite Challenge So Far: Salmon Challenge
Favorite Reward: Helicopter Ride with Chef Ramsay
Least Favorite Punishment: Doing Laundry
Favorite Moment in HELL’S KITCHEN: “My favorite moment was when Chef Ramsay said to me, ‘Welcome back Paul.’ It just was a reassuring moment that I was on my way to greatness.”
What Chef Ramsay Taught Me: “The biggest thing that Chef Ramsay taught me was, not to be afraid to make mistakes. He told me, ‘I’ve made more mistakes than you can even imagine and it’s not what you did, it’s what you do to fix it.’”

Name: Elise Wims
Age: 26
Occupation: Line Cook
Hometown: Pittsburgh, PA
Signature Dish: Pesto Seared Scallops with Sautéed Escarole
Favorite Challenge So Far: The Palate Challenge
Favorite Reward: Vegas!
Least Favorite Punishment: Delivery Day
Favorite Moment in HELL’S KITCHEN: “My favorite moment would have to be the night that I held it down on the meat station. I was in rare form that night and felt that I finally had the brigade system down. Chef Ramsay let me know how impressed he was with me and it was a great moment for me as a chef.”
What Chef Ramsay Taught Me: “Chef Ramsay taught me to never give up and to strive for perfection in everything I do. He taught me discipline and, most importantly, to own up to your mistakes, and learn from them. Chef Ramsay is a great chef, a wonderful person, and he has changed my life forever.”

FOX

Rockland’s best-known culinary event, A Taste of Rockland, the annual fundraiser for ARC of Rockland, will feature 55 particpants this year, and will be held Sept. 26 at Hilton Pearl River.

New to A Taste of Rockland this year are: Alain’s French Bistro, American Company Opici Wine, Antoine McGuire’s, Applebee’s of Airmont, Bella Gianna’s, Dingman’s Dairy, Il Portico, Jimmy’s on Main, Madison Ridge Caterers, Mt. Fuji, TAF Catering & Personal Chef Services, The Filling Station, The Market Eatery & Local Fare and Women of the Vine.

The evening begins at 6 p.m. with an array of fine wines, craft beers, spirits and cocktails to complement signature dishes from 10 restaurants displaying in the lobby area and Le Jardin Room. Guests will get their “taste” of a Taste while perusing silent auction items on display throughout the area.

Following the kickoff hour, the party moves to the ballroom, where 22 restaurants will present samples of signature dishes.  A dessert showcase featuring everything from an old fashioned ice cream sundae station to French pastries and signature desserts from eight dessert purveyors takes place in the Conservatory Room opposite the main ballroom.

Tickets are  $150 ($110 tax deductible). To buy them, visit, www.arcofrockland.org or call 845.267.2500 ext. 3118. Visit Facebook page: http://www.facebook.com/pages/A-Taste-of-Rockland

A list of all the participants, after the jump.

ARC’s 16th Annual A Taste of Rockland Participants:

Alain’s French Bistro, American Company Opici Wine, Antoine McGuire’s, Applebee’s of Airmont, At Your Service NY, Banchetto Feast, Bella Gianna’s, Bindi, Confetti Ristorante, Defiant Brewing Company, Del’Arte Family Ristorante, Dingman’s Dairy, Dolce Palisades at the IBM Center, Epic Events, Hudson House of Nyack, Hudson Water Club, , Il Portico, Jimmy’s on Main, Just Buns, Kwan Thai, Lanie Lou’s Cafe, Liberty’s American Grill & Sports Bar, Madison Ridge Caterers, Manhattan Beer Distributors, Marcello’s, Melting Pot of Westwood, Mt. Fuji, Ole Ole Restaurant & Grille, Olive’s, Pasta Cucina of Stony Point, Patisserie Didier Dumas, Restaurant X & Bully Boy Bar, Rockland Bakery, 76 House, Sidewalk Bistro, Sour Kraut, Southern Wine & Spirits, Starbucks Coffee of Airmont, TAF Catering & Personal Chef Services, The Filling Station, The Market Eatery & Local Fare, The Porter House Restaurant, The Regency Ballroom in the Comfort Inn & Suites, Trinchero Family Estates Wines, Two Henrys, Two Spear Street, Union Restaurant & Bar Latino, VeeV Spirits, Wasabi, WJ Deutsch & Sons Ltd., Women of the Vine and Woody’s Parkside Grill.

As has been the case since its inception, all proceeds from the Taste benefit people with intellectual and other developmental disabilities who receive services through ARC of Rockland.  Tickets are $150 each, with $110.00 tax deductible. To purchase tickets call ARC of Rockland at 845.267.2500 ext. 3118 or visit www.arcofrockland.org . You could also “Like” the A Taste of Rockland Facebook page and find more details about this exciting and one-of-a-kind culinary event.

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From a press release:

Chef Central is teaming up with OXO, maker of the Good Grips line of household tools, to raise funds for pediatric cancer research. Chef Central will be hosting a bake sale and donating proceeds to Cookies for Kids’ Cancer, a not-for-profit organization committed to raising funds to support research for new and improved therapies for pediatric cancers. Through local bake sales, Cookies for Kids’ Cancer provides the inspiration and support for individuals, communities, and businesses to help fight pediatric cancer.

The event will be held at Chef Central in Hartsdale (45 S. Central Ave – just south of the 4 corners) on Saturday Sept 17th from 12:00 – 4:00pm.

More information, after the jump.

Chef Central has purchased OXO kitchen products since they opened for business in 1999.

Cookies for Kids’ Cancer was founded in 2007 by two OXO employees, Gretchen and Larry Witt, who were inspired by their son Liam’s battle with pediatric cancer. The concept originated when Gretchen decided to hold a larger-than-life bake sale to raise money to help fund a pediatric cancer treatment in development. That December, 250 volunteers helped make and sell 96,000 cookies in just three weeks, raising over $400,000. Since then, local bake sales all over the country have helped raised more than $2.5 Million for pediatric cancer research.

Since the beginning, OXO employees and retailers have donated their personal time baking cookies and holding bake sales. This year OXO will donate up to $100,000 in support of Cookies for Kids’ Cancer through the sale of limited edition “Good Cookie” Spatulas, available at Chef Central and other fund-raising efforts. To support Chef Central’s local efforts, OXO has also donated special prizes to be raffled off at the Hartsdale, NY Bake Sale.

Cookies for Kids’ Cancer is not about one child or one type of pediatric cancer. It is about changing the facts of pediatric cancer for the better, forever. Childhood cancers are the number one disease killer of children – more than asthma, muscular dystrophy, multiple sclerosis and pediatric AIDS combined. Despite all these statistics, more than 25% of children diagnosed with cancer will not survive because of a lack of effective therapies and the reason for lack of therapies is simple – lack of funding.

“It is our sincere hope that our partnership serves to build an even broader awareness for this great cause founded by two of our own employees,” says Alex Lee, president of OXO. “With help from communities everywhere, we can raise the funds and awareness necessary to change the face of pediatric cancer research forever.”

Visit www.cookiesforkidscancer.org to find how you can support Cookies for Kids’ Cancer. For more on OXO’s involvement with this worthy cause, visit www.oxogoodcookies.com.

For more information about the bake sale at Chef Central, visit www.chefcentral.com.