You can add events or nonprofit listings directly to the site at events.lohud.com. (Please note, you will need to register for a free, secure calendar account first.) After you submit your listing, it will appear on our site, pending editor approval, and also be considered for publication in calendars in The Journal News and on the Small Bites blog.

Nonprofits and fundraising events will take top priority, but we’ll also consider wine dinners, lectures, cooking demonstrations and other foodie events like those for inclusion.

We’ll eventually be placing those events here on the Small Bites blog and on the food page at lohud.com/food, but for a sneak peek, check out the food and dining search results at events.lohudblogs.com.

PS: I know some of you have been asking when our restaurant search will be back on the site. This is part of that! Coming soon, I promise!

The post A New Way to Submit Food Events to The Journal News and LoHud.com appeared first on Small Bites.

Chard, a Mediterranen ingredient, has been cultivated for thousands of years. It’s a member of the “chenopod” family which also claims beets, spinach and even quinoa as members. Chard is has a mild flavor, similar to spinach and is high in Vitamins K, A and C. Similar to spinach preparing chard is quick and easy. You can eat it raw, steamed or with a quick sauté.

Last year I wrote about Rainbow Chard from Amawalk Farm, that I picked up at John Jay Farm Market. Rainbow chard is stunning with it’s multi-colored stems. This past week at the Chappaqua Farmers Market I found a gorgeous bunch of red chard, also stunning in color and flavor, which got my creative juices flowing.

People frequently ask me how I come up with my recipe ideas, and quite honestly many times I’m using things in my pantry or ‘fridge  to  create a dish. That is basically what happened this weekend. With just a little leftover rice, and a few vegetables that I grilled, I came up with a hearty dish that can easily be part of your Memorial Day BBQ.

 The best part of this dish is you can make whatever you desire. I used sweet potatoes, corn, and shallots; but feel free to experiment.

Click this recipe link for Sautéed Swiss Chard with Black Rice and Grilled Vegetables.  Simply use the recipe as a guideline and let your imagination lead the way. Just be certain to use chard as your leafy green. It’s delicious, nutritious, and simple to prepare.

Buon Appetito!

The post Seasonal Chef: Swiss Chard, a Healthy Power Food appeared first on Small Bites.

The post Sautéed Swiss Chard with Black Rice and Grilled Vegetables appeared first on Small Bites.

Say goodbye to the plain old pork chop. It’s now the more regal porterhouse. Bid farewell to Boston butt; it’s now — thankfully — known as Boston roast.

Just in time for Memorial Day grilling, there are new meat labels for some of your favorite cuts of beef and pork.

To make selecting meats easier, and with the hope that improved branding will boost sales, the meat and pork industries have come up with more than 350 new names for such cuts as boneless shoulder top blade steak (it becomes a flat iron) and beef under blade boneless steak (now a Denver steak).

The updated labels will be found at every grocery store, and will feature three written lines: the new name, the anatomical description, and basic suggested cooking instructions, like “grill for best results.”

Click here for the full story on LoHud.com, complete with expert advice on how to cook various cuts and what to serve them with.

Here are the links to the complete list of new beef and pork names.

Pork Names List

Beef Names List

The post New Meat Labels: Complete Pork and Beef Names List appeared first on Small Bites.

The final installment of their Grilling Around the World Series: American Style is scheduled for Sunday, May 26 from 5 to 9 p.m. There is a three-course prix fixe menu, $55 per person, with an option for beverage pairing.

Chef Jeremy McMillan will be at his best serving up American grilling classics like smoky New Orleans style barbecue shrimp (just peel and eat!), grilled corn cooked in the husk with zesty poblano and lime butter, Pacific Northwest salmon smoked on a cedar plank on the gorgeous outdoor grill and finished with fresh lemon and dill. There will be Caroline Whole Hog, a pork lovers paradise with tangy vinegar and fermented chili sauce, served with doughy hush puppies.

Reservations are booking fast, so call right away if you’d like to go.

If you go…

Call 914-234-7800 for reservations, or email reservations@BedfordPostInn.com.

The post Event: American Style Grilling at Bedford Post Inn, Memorial Day Weekend appeared first on Small Bites.

The strange object appeared to have fallen from space, hurtling through the air before thrusting its staff into the earth like a Gold Rush speculator. It had chains and a basket and a silver pole, and someone had affixed a bunch of Captain Lawrence stickers to it.

Was it space junk? The flag of a conquering Viking splinter group? Soviet spy gear, perhaps?

“I don’t know what it is,” says Andrew Hansen from Bedford Hills, as he sipped the Grapefruit Pail, an American pale ale brewed with grapefruits and dry hopped with peels. “I feel like I should.”

His pal, Andrew Cascudo of West Hartford, Connecticut, is pretty confident he can identify the foreign contraption. “Is it for Frisbee golf?”

Indeed, it is.

Cemented into the beer patio’s lawn, the Frisbee golf target was given to the brewery by the team it sponsors—“Team Captain Lawrence” competes in Frisbee golf tournaments (instead of whacking a golf ball toward the hole, Frisbee golfers fling a disc at a target) up and down the coast from October through April.

“It’s a practice basket for putting,” says Bill Newman of Yorktown, the team manager and, in his words, “keg rustler.” “It’s a thank you gift to the brewery.”

Newman says he may provide “loaner discs”—Frisbees you can borrow at the bar—so people can practice their Frisbee golf stroke, and have a few laughs while doing so.

The practice basket is the latest addition designed to make the Captain Lawrence tasting room, and adjacent beer patio, the ultimate in adult recess. As if sampling the likes of the Imperial India Pale Ale, the Captain’s Kolsch and the Liquid Gold weren’t enough to command your attention, there is bocce, Frisbee golf and, at times, cornhole—there’s even a competition in the latter at the brewery May 30. (If you’re unfamiliar with cornhole, ask someone south of the Mason Dixon Line.)

Beer-friendly diversions aside, some prefer simply dropping a blanket on the lawn somewhere in the shade and hanging out, such as the growing crowd gathered to celebrate the birthday of Ali Pierce of Harrison. “I’ve got lots of friends and family coming,” says the birthday girl happily.

The group got together at the brewery for friend Henry Fanelli of Stamford’s birthday a few weeks ago, and had so much fun they decided to come again. “It’s nice weather, so we figured we’d sit and have a couple beers and a hot dog,” says Henry, who prefers the small batch selections, which these days include the malty Baltic Porter and a German dunkelweiss known as Rosa Pfefferkorn. “I try to sample those whenever I can—it’s nice to see what they can do with beer.”

The setting is perfect, but the two babies the group has brought—“future husband and wife”, notes a woman in their party—don’t seem to be playing along. “They’re both in bad moods,” says Henry.

Moods are not an issue for the Vlad Gogish party. Vlad, of White Plains, too is marking his birthday at the brewery—he’s 28, if you’re scoring at home, and celebrating with a lively batch of friends. He was under the impression that Captain Lawrence still was not charging for samples—the policy changed several weeks ago—but said he was fine paying a few bucks to sample his favorite beers, which include the Liquid Gold Belgian-style ale.

“Quality beer speaks for itself,” he says.

Meanwhile, the Andrews continue to eye the Frisbee golf target, as well as the bocce court.

“I’m used to playing bocce on a lawn or a gravel road,” says Andrew Cascudo as he sips the Rosa Pfefferkorn (that sounds like a girl Dwight Schrute would fall in love with, doesn’t it?). “I never played on a professional court before.”

The toughest decisions at the brewery used to be deciding which beer to drink. These days, it’s what game to play along with your beer, and we have Bill Newman and his Frisbee putting basket, in part, to blame for that.

“It’s another thing for people to do,” says Bill, “while having a beer sample.”

Captain Lawrence Brewing, at 444 Saw Mill River Road in Elmsford, is open Wednesday through Friday (4-8 p.m.), Saturday (12-6 p.m.) and Sunday (12-5). The author is paid by Captain Lawrence, partially in Freshchester Pale Ale.

The post Notes From the Captain Lawrence Tasting Room, Vol. 60 appeared first on Small Bites.

Herbal flowers are not necesarily edible or even used in cooking (at least not in my kitchen), but they do serve a useful purpose, they carry the seeds that are needed to sprout the herbs for next year.

The delicate chive has a faint onion like taste and works in conjunction with other herbs and can be used to complement stronger herbs. I would not use it with stronger onions, like the red or yellow onion because I think it looses its delicate taste, however, in lieu of onions in simple dishes such as scrambled eggs like this recipe here, in fact, I often make somthing similar, except that I tend to use freshly grated parmasan instead of ricotta.

This weekend, I worked in a whole bunch of chives in a flavorful and quickfix recipe for tripple herb fishcakes, that used the chives, cilantro and some thyme. A simple and satisfying meal that would actually work very well with any kind of side salad. In fact, I did toss a quick radish salad that I will try and share with you next week, but, in the meantime if you want to go through in a fourth herb into the mixture try these cakes with my green chutney.

Here is to a green and colorful week, leading up to next Monday, which is of course memorial day. I look forward to hearing what you have planned for your table to welcome the first holiday of summer.

The post Spices and Seasons – Chives appeared first on Small Bites.

The panko crumbs here are as integral to the recipe as are the herbs, the herbs here offer the flavor and the crumbs the light tasting finish. This recipe does require a little planning since chilling the cakes in the refridgerator before frying goes a long way in helping the cakes to bind. If you do not believe me, look at this chef’s tip and it is my mother’s tip, too!.

It is important to note, that panko crumbs cook up very quickly so, it is important to be vigilant to ensure an even brown coating without burning the cakes. It has taken me some time to get used to working.

The post Spices and Seasons – Tripple Herb Fish Cakes appeared first on Small Bites.

On Small Bites and LoHud.com

Cap’s New Bar a Spot of History. Garcia’s is a tribute to the Grateful Dead icon.

Restaurants we love: Pranzi, White Plains 

The rosy rhubarb is not just for pies. Known for its sweet partnership with sugar and strawberries, it is delicious in savory dishes as well, especially with meat and duck.

Local Food Links

NYT review of the Rose Room in Mount Kisco.

Golden Knives Challenge Pinterest board, created by our own Katie Schlientz. This is a lovely visual collection of the three-week tournament, which wraps this week.

The post What You Missed Last Week and Local Food Links appeared first on Small Bites.

 

I’m driving down Route 303 in West Nyack, when what to my wondering eyes should appear but a huge sign for the Westchester Burger Company! The owners chuckled at my very excited call and confirmed that they’re planning to open in early June. The mouth-watering menu will be the same currently offered in their Rye Brook, White Plains and Mt. Kisco locations. The restaurant space, across Route 303 from the Palisades Center Mall, has had trouble keeping tenants (one, Fiesta Sunrise, was even featured on Gordon Ramsay’s “Kitchen Nightmares” several years ago) but hopefully this one will stick. Stay tuned…

The post Westchester Burger Company Opening in Rockland appeared first on Small Bites.

Well, mis queridos amigos, hope you’re with me here…and here’s my segue: if you like to play with colors and flavors, this season, the one of growth and grilling, is for you! Seriously, you only need a base palatte of a red snapper (as shown in this picture) or chicken, or grilled asparagus (ah…so luscious when it’s fresh picked!) to “paint” this fabulous grilled pineapple and lime salsa on top. (Here’s another springtime salsa that I wrote about a couple of weeks ago in my  In the Kitchen with Arlen blog!)

Would love to hear how you  decide to serve your salsas! ¡Buen provecho! Enjoy!

The post Latin Twist: Grilled Pineapple and Lime Salsa appeared first on Small Bites.

Chef/Owner:  Alan Cohen (aka AJ)

Restaurant:  AJ’s Burgers, New Rochelle

Tip:  When crumb coating  (flour, egg, bread crumbs) before pan or deep frying refrigerate the coated item for at least 20 minutes. This will cause the coating to set and not separate or fall off in the pan.

Remember to keep one hand wet and one hand dry so as not be a “gummy mess” slowing down the process. Our chef presses the raviolis into the crumbs to make them stick, then refrigerates them before pan frying them to a crisp.

Photo ~ Happy class attendee (also my fifth grade teacher Go Ardsley!)

At this hot spot, located across from City Hall, Chef Alan Cohen, a WCC graduate, and the former owner of the Original Wedge Inn, continues to serve creative and delicious food. He most recently was featured on the Food Network-Restaurant Stakeout-AJ’s Burgers episode.

We began with a lesson on original buffalo wings. As you can see, AJ uses GIANT wings baked then quickly deep fried, only seasoning with garlic powder, salt and pepper.

The secret to the original sauce is Frank’s brand red hot sauce, butter and white vinegar warmed in a pan then lightly mixed over the cooked wings.

The homemade “blue cheese” dipping sauce consisted of sour cream, mayonnaise, Gorgonzola (chef fav) and minced garlic for a tangy dip for the spicy wings. Be sure to let the sauce rest in the refrigerator for one hour to meld the flavors.

Photo ~ Class attendee lovin’ AJ’s wings.

When making the spinach for the crab meat slider, the chef instructed us to add a bit of water so the spinach will shrink less. On a toasted potato roll for a bit of crunch, the spinach was a nice contrast to the delicious crab meat sauteed in garlic butter.A squeeze of lemon is all this crab needed to make for a tasty sandwich.Our dessert lesson was strawberry shortcake-utilizing the same type of biscuits from dinner service. Washing the berries in a large bowl of water lets the sediment sink to the bottom allowing a “cleaner” tasting berry. Showing us how to carve the white center out of the strawberries and cutting any unripe (yellow or green) spots off will make for a “sweeter” tasting berry-a bit of sugar always helps too! The chef had us taste both fresh whipped cream and that out of the aerosol can for comparison.Chef Alan made sure we did not leave hungry as that is his motto. Although not a part of the scheduled class we also tasted shrimp bisque with warm rolls, Tilapia fried to a crisp, and strawberry a la Ritz. He not only shared his food but also his knowledge on how to create many of his ever changing menu items and for that we are grateful!

Chef AJ will be teaching another class in August. We hope you will join us.

Care to get tips first hand? Check out the current offerings at WCC Continuing Ed, Taste of Westchester. Classes are only $15+ a sampling fee.  Sign up with a friend for one demonstration or a few by contacting WCC via online or by phone at 606-6830×1.

The new Summer mini-semester has just begun! Join us at several of Westchester’s most exciting restaurants for a culinary adventure that will tantalize your taste buds. Each chef will offer a private cooking demonstration, followed by a tasting of the prepared items. 

There is still time to sign up for some great classes:

Butterfield 8 American Gastro Pub, White Plains ~  www.Butterfield8whiteplains.com
One of several restaurants owned and operated by the dynamic duo of Ralph Batistta and John Gazzola, this spot is where business professional meets social scene in this contemporary American gastro pub. Surrounded by warm wood-paneled walls and leather booths, this bi-level restaurant offers a unique dining experience. Chef Matt Safarowic (formerly from The Cookery) will teach us the techniques used in his winning dishes. Our lesson begins with creole shrimp and grits (rock shrimp, coarse ground grits, and smoked tasso). The makings of French quarter jambalaya (jumbo shrimp, roasted chicken, andouille sausage, creole rice, and beans) is next on the menu. The chef will share his secrets for a scrumptious PB&J bread pudding: brioche, chunky peanut butter, and strawberry jelly.
Mon., July 29, 5:30-7:30 pm, $15 (+ $20 sampling fee, payable to instructor). #6009

The Cupcake Kitchen and Luncheonette, Irvington ~ Follow them on Facebook.
HANDS ON: Let them eat cupcakes! This adorable breakfast and lunch spot is also known for the prettiest and most delicious cupcakes in town along with custom fondant cakes for every occasion. Located on historic Main Street in Irvington, owner Jennifer O’Connell will give a hands-on instructional demonstration on decorating patriotic cupcakes in a summertime theme. This will be an interactive class using decorating tips from a pro and the outcome will astonish you. You will use pastry bags outfitted with all the tools needed to create six fabulously decorated cupcakes to bring home in a gift box. You can translate the techniques to upcoming holiday or family functions. The luncheonette only uses fresh ingredients and will tell you how to make their fabulous butter cream icing. You will get to sample a cupcake along with the shop’s hot or iced coffee and tea. Come out and play with us!
Thurs., Aug. 1, 4:30-6:30 pm, $15 (+ $21 sampling fee, payable to instructor). #6010

AJ’s Burgers, New Rochelle ~ www.AJsburgers.com, Follow them on Facebook.
Chef Alan, aka AJ, is a graduate of our college and the former owner of the Original Wedge Inn. The sliders are still cooked on a flat grill with grilled onions like the original White Manna from the 1964 World’s Fair. Burgers are not the only focus at AJ’s, as they are known for the best thin crust pizza in Westchester. One of their special dishes just happens to be Mariano Rivera’s favorite, lobster and shrimp positano. Our demonstration will be a lesson on delicious hot tomato and ricotta cheese bread and spinach salad topped with hot bacon dressing, followed by shrimp francesse with grilled portobello mushrooms and red roasted peppers. He will create a seasonal dessert of strawberry shortcake. Come join us for a terrific demonstration and a delicious meal as AJ’s always promises to leave you satisfied but wanting more!
Tues., Aug. 6, 5:30-7:30 pm, $15 (+ $21 sampling fee, payable to instructor). #6011

Roasted Peppers, Mamaroneck ~ www.roastedpeppersny.com
This American bistro with strong Latin influences is the collaboration of Mexican born brothers Juan and Roberto Lepe. They have been chefs in Westchester for over twenty years. The culinary experiences from their past have combined with their expertise and creativity to flourish into Roasted Peppers, their first restaurant venture. Chef Juan along with Chef Darrell Belcher, a 1987 CIA graduate, will show us their techniques. We will start with their signature dish, a stuffed roasted picadillo pepper, followed by a lesson on chipotle-apricot glazed pork chops, served with summer squash and couscous with cranberries. We will end with a jalapeño brownie served with coconut ice cream for a very different dessert.
NEW DATE-Tues., Aug. 13, 5:30-7:30 pm, $15 (+ $25 sampling fee, payable to instructor). #6012

Don Coqui, New Rochelle ~ www.doncoqui.com
HANDS ON: Don Coqui is the latest and most exciting authentic Puerto Rican dining experience. The vast first floor is a gourmand’s dream and is the perfect place for our class. This restaurant features an interactive professional demonstration kitchen with all the latest cooking gadgets. Chef Jack D’Angelo will prepare our meal for the evening: we’ll start with mixed green salad with queso blanco sofrito vinaigrette, then a lesson on seafood paella with clams, mussels, shrimp, and chorizo. Sangria will be the beverage lesson for the evening, made with fresh fruit. To end our evening on a sweet note, we will make coconut flan with a deep caramel glaze and shaved toasted coconut.
Tues., Aug. 20, 6:00-8:00 pm, $15 (+ $25 sampling fee, payable to instructor). #6013

Fees include non-alcoholic beverages. New menu items are explored each semester. Menu substitutions may occur when necessary. Demonstrations will begin at the times designated. Sampling fees are payable in CASH only.

Come join in the fun and learn a thing or two!

If you are a chef or proprietor of a restaurant, and are interested in participating in this program please contact the college and leave your contact information. 606-6830×1

The post Chef’s Tip: Alan Cohen of AJ’s, New Rochelle ~ Refrigerates Crumb Coatings Before Frying appeared first on Small Bites.

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Although behind the scenes jabs were certainly thrown in the makeshift kitchen outside The Lodge, what occurred on diners’ plates yesterday evening was a cohesive meal—the pair certainly worked together to come up with a menu that would not only challenge each other, but also pair well.

Chef Van Dekker’s appetizer, grilled calamari served with yuzu and shiso, followed well behind Chef Corcoran’s asparagus salad with radish, arugula, and stinging nettle pesto. (Although the menus did mention a cured egg with Chef Corcoran’s salad, there wasn’t one to be found. But it’s a testament to the challenges the chefs face—sometimes food doesn’t travel well or things happen in the kitchen, and it just doesn’t make it on to the plate.)

In the second round, it was Chef Van Dekker’s dish that had a MIA ingredient in the 8:30 seating—the braised beef cheeks were paired with a salad instead of bok choy. (Chef Van Dekker revealed later that the bok choy hit the ground before plating.) But most diners did not miss it, and had the opportunity again to dine on an outside the box main course that left them wanting seconds.

Chef Corcoran got a little playful in his main course, delivering on a duck trio—seared duck breast, duck confit and duck sausage (against The Village Dog? Sounds like a challenge!) served over sunchoke mash.

Dessert was nothing short of impeccable—the cheesecake citrus caramel from Chef Van Dekker was a light offering against Chef Corcoran’s decadent chocolate tart. But it was Chef Van Dekker who edged out the win. He will face Chef Eric Korn (Good-Life Gourmet, Irvington) next week in a two-evening finale. To reserve your tickets, call 914-747-0519 or email events@­cappa­crucy.­com.

The winner was announced this morning on the Golden Knives Challenge Facebook page:

“In one of the best all-around meals of the Golden Knives Challenge, Carl Van Dekker has won the semi-finals in his match against Sean Corcoran.” 

About Golden Knives

Golden Knives is a three-week long tournament at The Lodge at Hudson Harbor in Tarrytown, which pits seven of Westchester’s chefs in a cooking competition.

Each evening features a three-course meal from two competing chefs. At the end of the evening, you cast a vote for the winner and the winning chef moves on to the next round.  The winner gets a cash prize, which comes from the proceeds of the dinners, and a trophy. Tickets are $50 and include the chefs’ two appetizers, two entrees and two desserts. There are two seatings: 7 and 8:30 p.m., and the evening is BYOB.

The Lodge is the clubhouse for the condominiums at Hudson Harbor, on the water in Tarrytown. It’s adjacent to River Market Bar & Kitchen, the new restaurant being opened by the owners of Crabtree’s Kittle House in Chappaqua. The Lodge is at 2 Hudson View Way in Tarrytown.

Katie Schlientz will be tweeting live from the Golden Knives Challenge next week. To get a sneak peek at menus, follow her @KatieSchlientz, #goldenkniveschallenge. For more event photos, visit pinterest.com/katieschlientz/golden-knives-challenge/.

The post Golden Knives Challenge Finale: Chef Carl Van Dekker Will Face Chef Eric Korn Next Week appeared first on Small Bites.

Being that I had finally returned from a seven-year stint in New Jersey, and it was my first Mother’s day as a Mama,  my mom, sisters and I had a lot to toast to. Using my new-found pull as part of the “Celebrated Mom’s” club, I suggested we do brunch, just us goils. And with that a new tradition was born.

And this year – I flexed my Mama muscles pretty fiercely when I discovered one of my favorite spots in town would be hosting a prix fixe feast.

Polpettina might actually be the first new restaurant I discovered when I moved back. From one taste of their eggplant chips I was hooked and interested in seeing what else my home-county had to offer by way of locavore goodies. Recently, they have added an expanded dining room and a brunch menu to their repertoire and I had been anxious to check both of them out. With a $20 price tag for an appetizer, entrée, dessert and unlimited mimosas or bellinis, the Mother’s Day brunch seemed like as good a time as any to pop on by the Eastchester eatery. My mother and sisters were on board and we scored an 11 am reservation (which they were also only doing especially for the day.)

We were greeted and sat promptly, helped by a friendly waitress who supplied use with our first round of blood orange bellinis (and my 14-year-old sister with a vintage-inspired bottle of Coke, much to her delight.) The menu at Polpettina is a rustic Italian and the brunch offerings were no different. We decided on ordering the salad (served with beets and a heavenly burrata,) a roasted grapefruit and the yogurt parfait. A Greek yogurt connoisseur, my middle sister delved merrily in to the granola, honey and yogurt parfait leaving barely a trace of the tangy treat. The salad was a nice mixture of field greens and candied walnuts and the burrata was creamy, delicious and heaven sent.

Most of the main courses were pretty par for the course – frittatas, a pasta offering, a thick, caramel and banana stuffed French toast – and were definitely tasty. But the menu also was home to a few twists on classics like an eggs in toast featuring kale and multigrain bread, as well as Polpettina’s own take on “Bacon & Eggs” which my youngest sister and I ordered. For this, they served a poached egg cooked eggs in purgatory style and then finished off with shreds of smoky pork belly. It was fairly killer.

But we were all mutually most stoked to taste the final course. Just two options for dessert – zeppoles and gelato – but quality certainly made up for quantity. My mom, middle sister and myself each chose a different flavor of gelato and received out treats in mini jars topped off with one of my favorite-favorite amaretti cookies. Ever the rebel, my youngest sister made the brave (seriously, kid, one bag of fried goodies at a table of four women?!) selection of the zeppoles. Served in a delightfully greasy brown bag alongside an espresso cream, the bite-size donuts were a definite yes.

The libations themselves were tasty enough and the team there certainly kept our glasses full. Brunch is usually served ala carte but the entrees all hover around $10 and all look just as yummy as what we tasted that day. And if mimosas aren’t your thing, check out one of their breakfast beer mixes like the Bloody Mary inspired “Bloody Brew” or a more masculine take on the classic oj cocktail the “Man-Mosa”.

Polpettina has found another hit with their brunch, I may even have enjoyed it as much as their eggplant chips… Maybe…

The post Review: Mother’s Day Brunch At Eastchester’s Polpettina appeared first on Small Bites.

You’re sitting on your deck biting into a burger topped with grilled red onion and arugula you picked up at the farmer’s market. What’s missing? A cold beer, of course. Preferably a craft beer. Preferably local.

Your glass just got a whole lot easier to fill. Four new Lower Hudson Valley breweries are breaking in to a market so far dominated by Captain Lawrence Brewing Company, Defiant Brewery and Peekskill Brewery.

“I say the more the merrier. Craft brewers are cool, man,” says Scott Vaccaro, owner and brewer behind Captain Lawrence in Elmsford, which opened seven years ago and has become a tri-state area sensation. “Hopefully everybody makes good beer and it’s better for all of us.”

According to the Brewers Association, a nonprofit organization dedicated to small and independent American brewers, the craft beer industry is one to watch. The organization says there are slightly more than one craft brewery opening somewhere in the country every day, and anticipates this to continue through the year.

Last year, 13.2 million barrels of craft beer were produced in the U.S., nearly double from 2006. And the 2,400 breweries across the country also account for upward of 100,000 jobs, promoting regional economies and local food culture.

Call it Hudson Valley pride, or just a reason to change your repertoire: a nice selection of locally crafted beers at a party probably wouldn’t go unnoticed. Follow the links for a look at four new brewers tapping in to the local scene.

Broken Bow Brewery, Tuckahoe

Yonkers Brewing Company

#Freedom Brewery

Andean Brewing Company

The post Raise a glass to local beer: four new breweries coming to the Lower Hudson Valley appeared first on Small Bites.

The space: Strictly wholesale to start (that means no tasting room), as long as they stay below the annual 60,000 barrel threshold.

What’s on tap: Unalienable Rights, a pale ale made entirely from U.S. grown ingredients, is subtly hopped in three stages to produce a unique flavor with below average bitterness, light citrus aroma and crisp finish. The Berry Amendment is a medium-bodied amber ale with a delicious infusion of mixed berries.

Backstory: Pronounced “hashtag freedom,” this brewery is the brainchild of Hansen, a biomedical engineer currently working in food manufacturing. He started down the homebrewing path while earning a double master’s degree in Australia. His beers were so popular with friends, he couldn’t keep his hobby under wraps. “It got to the point where if I produced any more I would be breaking the law in terms of volume of product,” says Hansen. He assembled his own brewing dream team, made of friends and undergraduate roommates, who all bring a different set of skills, like marketing, Web development and professional brewing. “I wanted to pair up with people from a variety of backgrounds to make sure the business is successful, not just the beer.”

Where you’ll find it: Currently waiting for their licenses to be processed so distribution can begin. “We’ll be self-distributing to independently owned stores, none of the chains,” says Hansen. “We want to go to the smaller spaces that understand our brand and want to sell our brand.”

Details: http://freedombrew.us, 3199 Albany Post Road, Buchanan, 914-979-2337, Contact: brewmaster@ freedombrew.us; Twitter: @FREEDOMbrew; Facebook: Freedom Craft Brewery

The post #Freedom Brewery coming soon to Buchanan appeared first on Small Bites.

The space: A 6,500-square-foot building complete with tasting room open to public and private events, and a customized barrel system to handle the high-gravity brewing Saifi strives for. “I like the challenge and to set the bar high. I don’t want to just brew beer,” he says. There are also plans for weekly beer education classes, which will discuss appropriate food pairings and menus for each of their brews.

What’s on tap: About 13 beers in two categories, all made with maca root, a native Peruvian plant: High Gravity (higher alcohol, above 9 percent) and Low Gravity (lower alcohol, between 5 and 6.5 percent). Standouts include the Belgian Blonde, Imperial IPA Rye, Banana Nut Brown Ale and the Imperial Stout, made with maca, chocolate and mint.

Backstory: Saifi is not Peruvian. In fact, he grew up in the East Village. But a trip to the Andes four years ago piqued his interest in a very specific way. Saifi fell in love with the local maca plant, a root-like vegetable similar to a turnip, which has been used by Peruvians for generations in food and medicine to promote vitality, energy, fertility and sexual virility. Saifi sampled some of the local villagers’ home brews, which were made with maca. “It has a nutty flavor, very earthy and creamy. It masks the alcohol,” says Saifi, who attributes the taste of the plant to his ability to brew high-alcohol beer without the harshness you might expect.

Where you’ll find it: Whole Foods Market, DeCicco’s, Growler & Gill Craft Beer Shoppe in Nanuet, Port Chester Beer, Bronx Ale House and several Manhattan bars, including City Swiggers and Buddha Beer Bar.

Details: 300 Bradley Corporate Drive, Blauvelt, www.kukablog.com, 646-450-5852, Contact: info@kukabeer.com, Twitter: @kuka_beer; Facebook: KUKA Beer

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The space: While Rubbo and Califano search for a location in their downtown namesake, they are working out of the Thomas Hooker facilities in Bloomfield, Conn. They hope to have a home, with a tasting room, “no later than the fall.”

What’s on tap: Yonkers Lager is the flagship, and aspires “to bridge the gap” between highbrow craft beer drinkers and those who are more familiar with the taste of common macro-beers, like Anheuser-Busch and Coors. He says many craft brewers make IPAs (India Pale Ales) because there’s more room for creative flavoring, “but it’s difficult to approach an IPA if you’re used to Heineken or Bud Light.” Yonkers lager is smooth and not too bold for novices, it’s the perfect companion to barbecues or watching a game. They also craft a Honey Blonde Pale Ale made with honey from Hudson Valley as well as a Pear Wit, a Belgian style wheat ale with a hint of pear, both of which are produced in smaller quantities than the lager and “fly off the taps” when they make an appearance.

Backstory: The two friends began their foray into homemade beverages with wine, crediting their Italian cultural background. Then one day, a realization hit. Sure, wine is fun to make, but what did they actually drink? Beer. Rubbo and Califano bought a kit and started researching. Trial and error proved neither had the natural beer-making skills they were hoping for, so they brought in professionally trained brewer Sharif Abou-Taleb. “Nick and I created a paragraph with the color, taste and profile we were after. He (Sharif) came back a week later and totally hit the nail on the head,” says Rubbo.

Where you’ll find it: Yonkers Lager is already on tap at Growlers Bar Bistro in Tuckahoe, BUtterfield8 in White Plains, The Craftsman Ale House in Harrison, Burke’s Bar in Yonkers and almost 40 more restaurants and bars in the area.

Details: Location coming soon. Until then, www.yonkersbrewing.com or 914-424-9918. Contact: jackie@yonkersbrewing.com. Twitter: @YonkersBrewing; Facebook: Yonkers Brewing.

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The space: The brewery, near the Crestwood train station, will have a bar and tasting room, which is also available for private events. In keeping with the slogan ( “If it ain’t broken, don’t drink it”), industrial factory parts from the warehouse’s previous tenant — a tile manufacturer — are being repurposed to give the tasting room a cool, rustic vibe. A broken multi-faucet sink will become its taps and a massive drill bit will become a table.

What’s on tap: Three mainstay brews: Broken Bow Lager, Stout and American Pale Ale, a style with a heavy, American-grown hops flavor and aroma, balanced out with citrus for a clean finish. “Our pale ale is similar to a West Coast style,” says Michael. “It has a medium ABV (alcohol by volume) and a lot of citrus notes, specifically grapefruit.” For reference, a similar well-known beer is Sierra Nevada Pale Ale.

Backstory: Michael LaMothe was living in a tiny apartment in Stamford, working in finance. He was a homebrewer, but never thought of making the transition from hobby to vocation. Under the tutelage of industry veterans, like Charley Ewen of the successful but now defunct Saw Mill River Brewery, he learned how to enter the brewing game with a top-notch product. He also did an internship at Village Brewery in Calgary, where he learned from Larry Kerwin, a respected brewmaster with 20 years at Molson. “Charley knows a lot about the recipes and the history of beer,” says LaMothe. “Larry, on the other hand, has been very instrumental in getting me to understand the equipment and adjusting for the larger volume.” He shifted from financial adviser to brewmaster two years ago and brought his family along for the ride.

Where you’ll find it: Pending construction, LaMothe plans to be open and brewing early summer. Taste at the brewery, and buy a six-pack or growler to go. Drafts will be available at a few local restaurants as soon as they are up and running.

Details: 173 Marbledale Road, Tuckahoe, 860-819-7928, www.brokenbowbrewery.com. Contact: kristen@brokenbowbrewery.com, Twitter: @brokenbowbrew; Facebook: Broken Bow Brewery

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Then, there’s Chef Eric Korn, who last night sent out a braised short rib pho. Some people ignored the chopsticks offered, and started to dig in before the broth was even poured on top of the items in the bowl. But once the waitstaff had the time to explain and serve the broth, people sat back, amazed. This pop-up restaurant concept offers one of the best meals you can get in Westchester, and pushing diners’ own limits by offering foods they may be unfamiliar with.

Golden Knives is a three-week long tournament at The Lodge at Hudson Harbor in Tarrytown, which pits sseven of Westchester’s chefs in a cooking competition.

Each evening features a three-course meal from two competing chefs. At the end of the evening, you cast a vote for the winner and the winning chef moves on to the next round. Tickets are $50 and include the chefs’ two appetizers, two entrees and two desserts. There are two seatings: 7 and 8:30 p.m., and the evening is BYOB.

Yesterday evening was the first night of round two, where Chef Korn faced off against Chef Navjot Arora of Irvington’s Chutney Masala. The voting changed this round. Instead of placing a vote for the chef of the evening, diners were asked to vote by course. While Chef Arora showcased traditional Indian dishes and techniques, Chef Korn’s first course pho was the surprise of the evening—a little something unexpected from the catering master.

Chef Arora’s jhaal moori went up against the pho—a salad of wasabi infused sprouted mung beans, puffed sela rice, chickpea flour noodles and tangy chutneys.

The evening was much cooler than last week, and with the chefs cooking outside, it presented a challenge when it came to the main course. Both chefs handled it well, with Chef Korn delivering on a pan-roasted duck breast paired with forbidden rice and carrot kimchi.

Chef Navjot cooked a salmon in the tandoori, and served it atop lentil risotto, crispy okra, smokey coconut tomato sauce.

Although Chef Arora didn’t win the evening’s event, diners enjoyed his mango mousse sweet tart with raspberry coulees and fresh blackberries over Chef Korn’s fluffernutter with grilled banana and cherry sauce.

The winner was announced on the Golden Knives Challenge Facebook page this morning:

“Results are are! In last night’s first semi-final round, Chef Eric won against Chef Navjot with a very narrow margin. Diners were mainly split on entrees, while they preferred Eric’s appetizer. A win by Navjot on dessert made it an extremely close vote.”

This evening, Chefs Van Dekker and Corcoran will face off to see who makes it into next week’s finale.

The winner gets a cash prize, which comes from the proceeds of the dinners, and a trophy.

The Lodge is the clubhouse for the condominiums at Hudson Harbor, on the water in Tarrytown. It’s adjacent to RiverMarket Bar & Kitchen, the new restaurant being opened by the owners of Crabtree’s Kittle House in Chappaqua.

The Lodge is at 2 Hudson View Way in Tarrytown. Reservations and tickets: 914-747-0519 or events@­cappa­crucy.­com

Here’s a video of the quarter-final round last week:

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Spring raab is loaded with Vitamin A and C and perfect in smoothies and salads. I prefer to give them a rough chop and sauté with a little garlic and olive oil. With the stems being as thin as they are the cooking time is quick.

You can certainly eat the the spring raab right on it’s own, but tossed with a hearty grain you have a delicious and nutritious dish. I tossed in a little cooked farro to my sautéed spring raab and had a perfect side to go along with a nice piece of seared black cod. The best part: this dinner was on the table in less than 30 minutes! Click here to see my easy recipe for Sautéed Spring Raab and Farro.

You won’t see spring raab at the supermarket. This gem is only found at the Farmers Market. Not to worry though, this leafy green will be available for many months, so you will have a lot of opportunity to try it – many times.

Buon Appetito!

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He’s settling down.

DiBari, the chef-owner of The Cookery in Dobbs Ferry and DoughNation, the truck, is opening a new pizza restaurant in the space formerly occupied by Orissa, also in Dobbs. He hopes to be up and running by July.

“It’s going to be the same energy that The Cookery has,” he says. “And I think having the pizza truck—it was a baby step toward something I always wanted to do. ”

The restaurant, yet unnamed, will serve many of the seasonal pizzas on the menu at DoughNation, plus more, making about 16 in total. Some of those toppings include prosciutto with green tomato jam and fontina; lemon with smoked mozzarella and basil; and pork confit, smoked figs and fontina.

DiBari is stripping the restaurant down to its bones: exposing brick, concrete, old barn wood and conduit. DiBari will keep the French doors, which open to the sidewalk, but make them look more distressed.

He describes the look as “industrial and Brooklyn-esque.” He’s holding a contest for street artists; the winner will graffiti the wood-fired oven, which will be the centerpiece of the restaurant.

A curved bar will surround the oven so diners can watch chefs make and cook the pizzas, which can come out at the rate of one every minute or two.

As for drinks, expect the unexpected. DiBari is serving wine from taps and craft beer in bottles.

“Besides being extremely affordable,” he says of tap wine, “it reminds me of simple wine made by friends of mine.” Red, white and sparkling wine—five at first—will be served by carafe, half-carafe and six-ounce glass.

There will be no entrees, but fish- and vegetable-based appetizers will also be prepared in the oven.

“Starting with the truck was a question, and everyone kind of answered it,” says DiBari. “This is where the road took us, and it makes sense.”

The restaurant will be at 14 Cedar St.

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LoHud Wine of the Week

This is Bottle No. 10 in our fifth series. More recommendations: food.lohudblogs.com/category/mixed-case.

To see previous experts in our Mixed Case series, click here:
Mixed Case by Aries Wine & Spirits, White Plains.
Mixed Case by Piermont Fine Wine & Spirits.
Mixed Case from Wine Geeks in Armonk
Mixed Case from Rochambeau Wines & Liquors in Dobbs Ferry.

Meet our expert here:

For 12 weeks, we feature a wine, and include tasting notes and suggestions for pairings. At the end of the 12 weeks, we’ll review our Mixed Case, and recap the choices. Each mixed case will be chosen by a local wine shop owner, who will also become our wine expert-in-residence during his or her tenure. (So should we need recommendations for a holiday, for example. we’ll ask.) We’ll get a new expert for each case. Right now, we’re working on our Mixed Case chosen by Michael Koehler of Suburban Wines & Spirits in Yorktown Heights.

The post Juan Gil Honoro Vera Organic Monastrell 2011: LoHud Wine of the Week | Mixed Case 5 Bottle 10 appeared first on Small Bites.

In keeping with its tune, I have a whole spice that I frequently use in my kitchen for stir-frying and with all the greens and spring produce almost on its way most of us should be getting ready for stir-frying.

We are talking about Nigella seeds today, a shiny black spicy with a distictive smoky taste that adds character without over powering things. The closest flavor it seems to mimic for me is a combination of onions and oregano, and not surprisingly these seeds tend to be mistakenly reffered to as onion seeds.

I love to add it to quick stir fried for vegetables such as radishes, asparagus and almost anything that you can think off. The Hindi name for the Nigella is Kalonji, and I mention this only because I have had students who tell me that they have asked the Indian store keeper for Nigella and not had much luck. So, if your store man tells you he does not have Nigella try asking for Kalonji and you might have better luck.

Another seasonal favorite, that you find this time of the year is the fiddlehead ferns, I love to pick them up whenever they are in season, which at least for all the sources that I know is a relatively short season. The curled little ferns here are indeed the curled head of a fern, and Fiddleheads have antioxidant activity, are a source of omega 3 and omega 6 fatty acids, and are high in iron and fibre.

They can iritate your stomach if not cooked properly and therefore as a rule of thumb, I suggest we cook them for about 7 to 8 minutes before adding them to dishes and seasonings. Some of the common ways of eating them is cooking them with lemon and butter, eating them with pasta as in this recipe, but believe it or not fiddleheads are found in Northeastern India, and here I offer you a recipe from my cookbook, the Bengali Five Spice Chronicles that pairs the fiddleheads with nigella seeds.

The post Spices and Seasons – Nigella and Fiddleheads appeared first on Small Bites.

As we know, fiddleheads are one of the early harbingers of spring in New York. I had learnt to love them for their seasonal quality and enjoy them in pasta. Imagine my surprise when my friend Swapna informed me that fiddlehead ferns are also traditional in Eastern India and savored when available and the season permits.

Her recipe, which I have modified and made mine and actually shared in my cookbook, tosses the fern with potatoes, turmeric and nigella seeds. It adds enough spunk to tantalize your tastbuds but is mild enough not to overpower this delicate vegetable. This recipe will work well with tender asparagus and green beans too, so there you have it, once you try it, you have something to take you through summer.

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LoHud.com and Small Bites

Hudson Valley Local Links

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