By Eileen Gallagher
The first item on the New Castle town board’s agenda: the return of the Chase’s as they presented their revised concept for food service at the Chappaqua train station. (As noted by town counsel Nick Ward Willis: the town issued a Request for Proposal (RFP) and received one response.)
Peter Chase described his vision to “help ignite the town” with a place to drink and socialize. Per Chase, “nightlife is a key component of the lifeblood of a town like this.” He explained how, based on community feedback, the concept for the station was changed from their original food and beverage operation. The new version has a “more adult approach,” and brings in farmers, local fisheries, etc., as well as locally sourced wine and artisan beer.
Using a diagram, Chase pointed out the different parts of the station and how they would be utilized during morning, afternoon, and evening service hours. Leaving the exterior alone save for some seating, the interior would require changes to the walls and floor of the area currently known as Cafe le Track. The ticket window would serve as a coffee area in the morning. Tables and chairs would be added to the waiting room area.
Due to the nature of the building, according to Chase, much of the food would be cooked off site. Board member Lisa Katz asked what the “draw” was, commenting that people are more discerning, and would not necessarily be drawn to the idea of reheated food. Chase’s wife, Erin, asked him to elaborate on their plans, stating that the last concept that was awarded the space (Leslie Lambert’s Love at 10514) was also serving food that was cooked elsewhere. Board member Jason Chapin reminded the board that they were listening to a concept, and that he didn’t want to get too detailed at the work session.
One hindrance to the proposal is the electricity supply. According to Chase, his electrician advised him that there would need to be upgrades to the system (which would involve trenching and pulling out wires) in the range of $80-100k, at a minimum. Speaking of the need for “three phase” as opposed to “single phase” electric panels, he suggested that perhaps ConEd would do the upgrade.
“ConEd will not pick up the tab,” according to Town Administrator Jill Shapiro.
Supervisor Rob Greenstein commented, “We all want the restaurant to succeed, as long as you’re open to adapting and making it work.” Ward-Willis estimated that, after discussions on the electrical issue, they could plan on having a proposed lease in the next four weeks.
“Chappaqua Flea”…
Ilana Arazie, manager of the Hastings Flea Market, presented a concept for a monthly flea market type event on Allen Place near the train station. Coinciding with the Farmers’ Market, the “Chappaqua Flea” would “celebrate local artists and craftmakers,” as stated by Arazie.
Having founded the “Hastings Flea” a year ago, Arazie has about 38 vendors reaching 200 to 400 shoppers each Sunday.
Board member Adam Brodsky drew some laughter as he asked for elaboration on the flea market concept, saying “I’m clearly not hip.”
Arazie went on to say that the vendors sell art, jewelry, furniture, antiques, and crafts. “It builds community and draws visitors to the town.” A few members of the newly formed Northern Westchester Artist Guild were on hand to express their interest and support.
Asked about fees, Arazie indicated that in Hastings, she pays about $200 to the village for use of the space, and would pay about the same to New Castle.
Greenstein expressed his concern for the merchants in town, explaining that the Saturday market tends to draw customers away from the shops adding that as former head of the town’s Chamber of Commerce, he is “very cognizant of what the merchants are thinking.” Chapin offered the suggestion of the flea market and the merchants co-promoting each other’s businesses, and said he is open to the idea.
“I’m happy to be proven wrong,” remarked Greenstein. No decision was made, but will be up for discussion in a future meeting.
Chappaqua Crossing…
Resident Bob Lewis, an architect, asked to share his concept for the space at Chappaqua Crossing as the town board discussed the Preliminary Development Concept Plan (PDCP). Map in hand containing a design of his own creation. Lewis suggested that there should be four “really different solutions” for the site, and to “let the best of them float to the top.” “What’s good for the neighborhood? What’s good for this property?” he asked.
“What if you were the applicant, after eight years, what would you think about redesigning?” asked Greenstein.
“I am not the applicant, but a concerned neighbor,” replied Lewis.
Discussions continued on the project which, according to Chapin, ought to be decided by the end of the year. “We need to move forward as expeditiously as possible.”
Brodsky agreed, suggesting that the board consider having special meetings, “whatever it takes to get this [decided].”
Erin Chase says
Thank you Eileen for covering last nights Board meeting. Peter and I were excited to present our concept for the Chappaqua Train Station. We wanted to expand upon some of the points you brought up in your article. In terms of food being cooked offsite, our plan is to have a limited menu so that we will be able to prepare fresh healthful items on site such as poached salmon over local greens with and herb vinaigrette. Given the constraints of the space, we will purchase locally sourced items from farms like an incredible smoked duck breast we found recently from a farm located just north of Chappaqua. Much of the food will be prepared at the train station, and when necessary, we will purchase supplemental prepared items from surrounding businesses. To further support our local businesses.
The electrical supply into the Station is a significant concern for us or any other business concept that offers food service beyond the morning concession that currently exists. Presently, if the electrical supply is not upgraded, the only feasible changes to the Station would be to remove some of the current equipment (refrigeration and coffee machines) and replace them with similar equipment. There is no possibility for adding additional equipment as the current supply is only sufficient for what is currently being used. We look forward to working with the town to come up with a solution, but we believe that if the Town wants a food and beverage concept that is more robust than what is currently being offered at the Station an electrical upgrade is necessary.