The Inside Press

Magazines serving the communities of Northern Westchester

Nolan Thornton

About Nolan Thornton

Nolan Thorton is a journalist and screenwriter based in New York's Hudson Valley. When not writing, he enjoys creating music in his spare time. He dreams of one day writing his own television show or movie – maybe even based on an original article. More than anything, he enjoys a good story.

Interview with the Soulful Couple Behind the Much Anticipated 2023 Phoenix Theater Festival – Live Arts in Nyack

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Phoenix Theater Festival’s founding and creative directors, husband/wife team Craig Smith and Elise Stone

“I’m a crazy idealist, so I think that synchronicity happens in good theater where the performers and the audience are all living and breathing together,” said Elise Stone, Artistic Director of the Phoenix Theatre Ensemble.

One could argue that we’re all idealists when it comes to a good story. What adult can say they never smiled at a happily-ever-after bedtime story, or lost sleep over a creepy campfire story as a kid? Part of the job of Stone, and her spouse, Phoenix Executive Director Craig Smith, is to communicate with that kid inside all of us to create performances that truly resonate with audiences. And judging by the reviews and feedback from last year’s inaugural Phoenix Festival Smith and Stone do their jobs quite well.

The second annual Phoenix Festival in Nyack will take place over four weeks, starting September 28th, with the final performances set for October 21st. The shows include old favorites, as well as original productions developed by Phoenix Theatre Ensemble in NYC, as well as dance and music performances. “Put it on the calendar now, because you’ll blink and miss it,” said Smith. One of the performances of Pan, a dance piece presented by Emotions Physical Theatre is already sold out.

“Even when we’re doing something just plain fun, like a comedy, it’s never fluff. We bring all the heft of our love for language, literature, and human beings – and the desire to create connections – that’s why we’re storytellers,” said Stone. As Artistic Director, she has been working hard to develop many different works for many different audiences. “What can we do to adapt to the times and draw people in for something they can’t get at home?” asked Elise Stone.

One of the new and exciting plays to come out of Phoenix’s PlayCoop incubator series addresses this question head-on. The new work – Scandalton – is an interactive 90-minute piece structured like a Jane Austen novel and inspired by the hit show Bridgerton. The play’s program reads, “No romantic drama is complete without the judgment of genteel society, which is why at Scandalton, the audience will supply the rumors… You bring the tea. We spill it.”

Smith notes that the beauty of a show like Scandalton is that it appeals to younger people who want to participate in the fun, as well as the older crowd – of which he laughingly counts himself a member – who can just sit back and enjoy it.

The dance piece Pan, “set to hip-hop and more,” explores American boyhood and masculinity through the lens of the classic character Peter Pan. Emotions Physical Theatre grapples with the harsh reality that young Black men die before their time in disproportionate numbers  “for reasons we all know but refuse to fix,” according to the program. “Pan will deliver an experience that highlights the question ‘what are the reasons a Black boy might not want to grow up?’ through a carefully crafted interdisciplinary theatrical experience focused on movement and dance.”

Another exciting performance coming to Phoenix Festival is Drinks with Dead Poets, Phoenix Playwright in Residence Glyn Maxwell’s adaptation of his acclaimed novel, in which he also stars. The adaptation sets the play right in Nyack, NY, in the very space where the performance will be held: the upstairs bar at the iconic Hudson House restaurant on Main Street. Smith says this piece will have strong appeal for those who don’t enjoy a typical theater environment. “You come in and get a drink, and this incredible play will unfold right in front of you,” said Smith.

Other plays featured at the Phoenix Festival include their adaptation of the children’s classic, The Wind in the Willows created to be enjoyed by all ages, the critically acclaimed adaptation by Marilyn Campbell and Curt Columbus of the Dostoyevsky classic, Crime and Punishment, the original comedy Reflections from the Shallow End of the Dating Pool, and much more. Another exciting addition to the Festival this year is their brand new augmented reality walking tour Digital Dreaming, which is free to the public, and takes you via smartphone on a guided tour of Nyack’s history.

“I have a dream of audience members walking through the village as you do at the Edinburgh Fringe Festival in Scotland to see an amazing performance in one-of-a-kind, non-traditional venues all over the city,” said Smith. It’s a dream that’s quickly becoming a reality, as the Festival approaches its second year. Stone mentioned a comment made by co-founder and artistic director of the famed Repertorio Espanol, Rene Buch, who said, “Theater has become something that’s seen as cake for the elite, but it really has always been and should always be bread for everyone.”

Tea, Anyone? The Tea Experience – An Online Catering Service Offers a Tea for Every Season

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Leslie Allicks, owner, The Tea Experience

‘‘Nobody else is doing what we’re doing,” said Leslie Allicks, owner of The Tea Experience, a traditional English tea catering company and online tea retailer.  “Everyone wants an experience. That’s why paint and sip became popular,” said Allicks. The Tea Experience is a popular choice in the area for everything from bridal showers to princess themed birthday parties to fundraising events. The Tea Experience events come complete with the traditional accoutrement such as scones served on three tiered trays.

“People will remember your event,” said Allicks. And they’re easy too. “We bring everything from the tea, to wait-staff, to food, to china,” said Allicks. She admits that the catering side of her business is mainly patronized by women (of all ages), but she’s had great success when male clients have come knocking.

Allicks recently put together an event for an all-male book club who were used to drinking bourbon and smoking cigars in meetings – certainly not having tea. When a member of the club approached Allicks and asked if she could put together a more macho event than she might be used to, she said, “Easy peasy.” She made gift baskets with miniature cigar cutters and miniature bottles of bourbon, pens in the shape of golf clubs for the golfers in the group, and Earl Grey tea – “The strong, manly man tea,” said Allicks. When the club got together for their tea, the members were absolutely blown away – much like a man getting a pedicure for the first time.

Though The Tea Experience’s catering wing is in full swing now, that was not the case three years ago, when like every business in the world, Allicks had to suspend operations indefinitely. “Covid has taught us how to be resilient in a very daunting and unexpected environment,” said Allicks. “Everyone had to do the most with the least.” Allicks always had TheTeaExperienceNY.com, but the bulk of the company’s income had been coming from events up until that point.

Then what caused the problem ended up being the solution. “My friend has Covid. Can you send them some chamomile tea from me?” “Can I have the same order delivered to me or my friend every month?” And thus her popular SimpliciTEA subscription service was born.

Photos by Ana Ruggerio

Community Conscious

Community plays a significant role in the Tea Experience. Allick’s first incarnation of the business was Lola’s Tea House, a brick and mortar shop that was named after her mother. Many of Allick’s clients are carry-overs from Lola’s. One of them works for The Cerebral Palsy Foundation, where The Tea Experience is scheduled to host a “Tea 101” event with the staff, as well some of the students involved in their after-school program. “It gives me the opportunity to connect with another organization, to offer some sort of support, and to highlight the benefits of drinking tea to that particular community,” said Allicks. Allicks and The Tea Experience will also be a part of the Feeding Westchester Gala.

The Tea Experience is also a force for community in your own home. The Tea Experience offers a starter kit with the four major types of tea: black, green, white, and oolong, all made from the same tea leaf. Simply try the different types of tea and figure out what you like. “It’s the perfect first step on your journey in the world of tea,” said Allicks.

For the more advanced, you can follow along with Allicks’ recommendations for seasonal tea drinking. She tends to go with, “Dark, deep warming teas in the colder months,” like Chai and Earl Grey. Then in the spring, “As the weather lightens up, my choice of tea lightens up.” She recommends green teas (jasmine tea, and genmaicha – a green tea blended with popped corn and toasted rice).

And for the truly hot months, Allicks has one sage piece of advice: “Anything goes because you can make anything iced.” She recommends anything with fruity elements to it, but the idea is to experiment. If you like a certain tea when it’s hot, try it on ice during the summer. But as a blanket statement: For every season… just try something new.

A “Portal to Europe” and Fine Dining at Mentor’s in Chappaqua

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PHOTOS BY NOLAN THORNTON

Enjoy Freshness, Creativity–and even some Mom-Inspired Recipes

Mentor’s Mediterranean Steakhouse is a steakhouse like no other. Located right on King St. in Chappaqua, walking through the French doors into Mentor’s is like walking through a portal to Europe. All the normal steakhouse fare is there like the New York sirloin steak and the potatoes au gratin, but Mentor’s also boasts a vibrant seafood and salad menu. The branzino, for instance, is imported from Greece.

“We use the exact same distributors as the top Mediterranean restaurants in Manhattan,” said Mentor’s owner and namesake, Mentor Berisha. As you can imagine, city quality with local convenience has proven to be a great recipe for success.

The grass-fed beef comes from the Piedemonte region of Italy. Steaks from Piedemonte are considered among the best in the world, much like Kobe beef from Japan. Chefs dry-age the already beautiful cuts of meat from 35 to 41 days, ensuring the highest possible level of quality. Domestic cuts like their lamb chops and veal chops come from the heartland, like Nebraska and Colorado. “I’ve been in business with my vendor for 20 years,” said Berisha. Ensuring the highest possible quality product is tantamount for Berisha.

There is no rule for the perfect meal at Mentor’s because the truth is that you really can’t go wrong, but a perfect meal at Mentor’s certainly might contain some of the following:

Mentor’s Mediterranean Chips, Octopus, Caprese Salad, and the Spanakopita Rolls to start. One of the great things about the restaurant is that even the dishes that might seem on the heavier side are light and refreshing. None of the appetizers will ruin your appetite before the main event.

The Cacio e Pepe or the Bucatini each make for wonderful middle courses. The Cacio e Pepe, Mentor’s speciality, is prepared tableside utilizing a gigantic wheel of Romano cheese. The flavor alone is worth the price, but the added bonus of the show makes this item a must for any first timers at Mentor’s.

Like every great steakhouse, Mentor’s has every side dish imaginable. From creamed spinach to truffle fries to brussel sprouts, Berisha made sure that no customer would ever be refused a steakhouse favorite.

And finally, going with a dry-aged NY Sirloin is a can’t-miss for the main course. The only problem with Mentor’s is that you’ll almost certainly be tempted with other options like the Chilean Sea Bass or the Whole Branzino.

When Berisha opened Mentor’s in June, there weren’t really any restaurants trying to do what he had in mind: combine a traditional Mediterranean restaurant with a traditional American steakhouse. “Folks get bored really quickly with the same items on the menu,” said Berisha. He wanted a restaurant where a group of people could go out for dinner and everyone could actually find something that they wanted – not simply settle for the same old dishes. Berisha admitted there were challenges trying to make this new concept work, but at the end of the day everything clearly worked out. “I wanted to bring these folks something different, and I think I’ve achieved it,” said Berisha.

Berisha’s love for seafood and Mediterranean cuisine is in his blood. He was born in Croatia but grew up in Kosovo. “A lot of the dishes came from my mother’s cooking and my grandmother’s cooking,” said Berisha. Growing up, Berisha’s mother had to get to stretch a budget. “She always found the freshest ingredients and seasoned everything beautifully but simply, with salt and pepper and homemade olive oil,” said Berisha. This approach was not only essential, but also forms the core of Mentor’s Steakhouse and the Mediterranean palette in general. Mentor’s food is delicious in large part because the fresh ingredients are allowed to speak for themselves.

Berisha isn’t just passionate about the food; he’s equally enthusiastic about the community. “It’s my privilege to welcome people at the door and to make the Cacio e Pepe tableside when I can,” said Berisha. “I fell in love with Chappaqua. It’s a beautiful, beautiful town.” Berisha appreciates all the love and support he and his staff have received since opening their doors earlier this year and he is eager to pay it forward. “I will be nothing but supportive for everyone in this great town,” Berisha said.

Visit https://mentorssteakhouse.com/

Old Stone Trattoria’s Recipes for Success & Delicious Dining

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Old Stone Trattoria has been a staple of the community for over a decade, thanks in no small part to the hard work of owner Angelo Tradito. If Old Stone’s customers had to have one complaint about him or the restaurant, it’s that his Chappaqua hotspot is only open six days a week! From their specialties Chicken Scarpiello and their homemade Fusilli to the perennial crowd favorite Chicken Parmesan, it can be difficult to keep ingredients on the shelf. That’s fine with Tradito because the fresh ingredients are part of the secret to Old Stone Trattoria’s success. “It’s fresh ingredients and love,” said Tradito. It’s hard to think of a better recipe than that.

When you first sit down, you are greeted by a basket of warm bread and a delicious tomato and olive oil dip. There is an excellent assortment of additional appetizers as well, such as the Black Truffle Burra. The only thing to keep in mind is to not fill up before the entrees! Old Stone is famous for their pizza, but their entrees are not to be overlooked. The Penne Ala Old Stone is an excellent choice for patrons of all ages. Kids love the creamy pink sauce that’s reminiscent of a vodka sauce, and the parents love the pancetta and mushrooms that really sends it over the edge.

All the recipes were handed down from Tradito’s parents, who ran a restaurant themselves where Tradito served as head chef for many years. Good food runs deep in the family. They immigrated to the United States from Italy when Tradito was five and have honored their roots ever since. Old Stone’s food is prepared in a traditional Sicilian style. Their Chicken Parmesan and their Eggplant Parmesan, for instance, eschew the typical breadcrumb method for a lighter egg wash and flour treatment. That might be part of the reason why they go through four pounds of eggplant a week according to Traditio. Speaking of vegetables, a side order of the Broccoli Rabe is an absolute must! And if you want more, the Broccoli Rabe and Sausage Pasta is an incredible choice for an entree.

Not only does Old Stone have great food, they have a great staff as well. Every employee works hard to make sure you have a wonderful meal. This all comes back to passion that Tradito displays. “I love getting to know the customer and I love the customer getting to know us,” he said. Tradito knows many customers on a first name basis, including Bill Clinton, who can be spotted picking up takeout from Old Stone Trattoria just like every other Chappaqua resident. But Old Stone Trattoria doesn’t care who you are. You’ll still be greeted with a warm smile and great food no matter what. “When I step inside, it’s like I’m home,” said Tradito. It shows. When you eat at Old Stone Trattoria, you’re in Tradito’s house, tasting his food that was passed down from his parents. You’re one of the family.

The history of Old Stone Trattoria reads like a movie script. Tradito had lived in Chappaqua for years before opening up Old Stone, but had since moved away. One day, he was paying a visit to his old stomping grounds when he stumbled upon a vacant building that just spoke to him. As luck would have it, the realtor was hanging a for lease sign just as Tradito was making his way over to get a better look, and the rest was history. Old Stone celebrated its 12-year anniversary in September, and there are no signs of slowing down.

Old Stone Trattoria is open for dine-in and takeout services from Tuesday through Sunday at 425 King Street in Chappaqua. If dining in, it is recommended to make a reservation.

Visit oldstonetrattoria.com

Pleasantville Rocks this Summer

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On Saturday, July 9, thousands will gather in Parkway Field for “New York’s backyard jam,” the 16th Annual Pleasantville Music Festival, presented by Northwell Health. The day promises to be full of great music, great food and drinks, a beer and wine garden, activities to keep the kids happy, and will even be carbon-neutral to ensure sustainability. The lineup includes alt-rockers X Ambassadors, folk rockers 10,000 Maniacs featuring Mary Ramsey, the blues, funk, and soul act Black Joe Lewis & The Honeybears, singer-songwriter Paula Cole, and many others. This is truly a day that will be loved by all.

The universality of the Pleasantville Music Festival is no mistake. “When it comes to choosing who we go after, we really try to vary the artists based upon their music style and also the demographics of the audience. Our audience is diverse in terms of age and tastes, so I try to check off as many different boxes as I can,” said Bruce Figler, executive director of the festival. The fans are always put first, and the lineup is always new and exciting. Many of the acts like X Ambassadors and 10,000 Maniacs featuring Mary Ramsey are making their debut appearances at the festival. This is also by design. “We try to avoid booking acts multiple times. Years ago, we would repeat the occasional artist, but we found that our audience prefers that we keep it fresh,” said Figler.

You won’t just get the big names you hear on the radio, either. The festival is always showcasing great new talent that you’ve probably never heard of. “When it comes to lesser known artists, we keep our ears open. We weed through the hundreds and hundreds of artist submissions sent to the Festival every year. 

We check out leads. We visit music venues,” said Figler. The Pleasantville Music Festival, like a great radio station, gives you what you want, but they also show you something new. Figler also put an emphasis on the community in this process, saying, “we are particularly interested in bands who either are local or have local roots,’ and added, “what makes the selection process so difficult is the sheer amount of really good talent that’s out there.”

Figler knows a thing or two about music. When he isn’t working on the festival, he is a weekend DJ at 107.1 the Peak, the festival’s radio sponsor. It was Figler who first partnered them up almost 20 years ago, when he first started working for the station. Back in those days, he was just a “nonessential player” at the festival. He would introduce bands as one of the DJs from the sponsoring station and sit backstage and enjoy the music. All that changed in 2015 when there was a change of management for the festival, and Figler was asked to be the new musical director. They retooled the festival somewhat, moving away from their more folk oriented routes, and booking bands like the alt-rockers The Gin Blossoms. That year proved to be a big success, and earned a profit for Pleasantville.

The executive director stepped down the following year, and Figler was asked if he would take on the job. “My immediate reaction was, ‘No, I don’t need that in my life’. And my wife said the same thing,” said Figler. The festival had also grown since he had become involved with it.“There are so many moving parts,” said Figler. But he went on to realize,“I had a staff that knew exactly what they were doing.” And with the help of that incredible staff, Figler has guided the festival to new heights over the last several years.

Figler and his staff have faced their set of challenges, the pandemic certainly being one of them. “We had 2020 underway, but we had to pull the plug on it,” said Figler. But after all this time, The Pleasantville Music Festival is coming racing back. “Live music is a wonderful thing, and people have missed it over the last couple of years,” said Figler. Anticipation is already high. Every year before the lineup is announced, the festival does a presale for three or four months and sells a couple hundred tickets. This year their presale lasted three weeks and sold over 700 tickets. “The proof is in the pudding,” said Figler. 

The gates open for the festival on Saturday, July, 2022, at 11 a.m. Performances begin at noon and end at 9 p.m. There will be three stages, the main stage, the party stage, and the chill tent stage. 

X Ambassadors will headline the main stage, Paula Cole will headline the chill tent stage, and rock duo Illiterate Light will headline the party stage. The finals of the Battle of the Bands, presented by Lagond Music, will also take place as part of the festival that day, at Lagond Music in Elmsford. It’s a world-class experience and you don’t even have to leave Pleasantville.