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Armonk Cover Stories

Meet the New York Runner of the Year: Armonk’s Danny Tateo

May 30, 2016 by The Inside Press

Danny Tateo (center) receiving New York Runner of the Year Award with wife, Elena (right), by his side.
Danny Tateo (center) receiving New York Runner of the Year Award with wife, Elena (right), by his side.

By Miriam Longobardi

To be an elite, award-winning runner, one may think it takes years of training and dedication from a young age. Not so for Armonk’s Danny Tateo, winner of New York Road Runner Club’s Runner of the Year.

As a teen, running was never his interest. Instead, Tateo participated in team sports such as baseball and football, mainly out of a search for admiration more than any great love for either sport. He described troubles at home which left him searching for something to boost his self-esteem.

Tateo left college to start his own business and soon after married his childhood sweetheart, Elena. “I knew she always liked me for me,” he said. He attributes the success of their marriage to mutual deep respect and admiration as well as commitment to putting their relationship first. The couple has two children, a daughter, Reese, 13, and son, Morgan, nine.

In his thirties, Tateo began to understand the concept of low self-esteem and recognized his habit of working to convince people that he was smart and successful. Still, he began seriously building up his muscles and admits much of his identity and what he valued about himself was associated with appearance.

At age 46, Tateo began incorporating running into his workouts, but strictly for aerobic benefit to his heart and lungs. He ran three times weekly for 30 minutes, careful not to lose too much muscle mass. “Finally one day I just kept going,” he said. Deciding it was time to grow up and stop trying to make people like him, he continued to run regularly and quickly dropped 35 pounds. “People thought I was sick or something,” he said, though he had stopped caring what others thought. He entered a 5k race in Armonk and finished in 20 minutes. Shortly after, he ran a 10k in Central Park and finished third. “I started thinking, ‘Hey, I’m pretty good at this,’” Tateo said.

Not one to do anything halfway, he began immersing himself in learning about running. He read books about how to train, the physiology behind running and which muscles to build and strengthen to help run faster and more efficiently. “Learn, read, improve,” he said. In his research, he looked up the best runner in New York City at the time and learned it was Paul Thompson. Thompson was ranked nationally and had won Runner of the Year seven years straight. Tateo called and asked to train with him. Thompson agreed and they began meeting regularly in Central Park and nearby Rockefeller Preserve.

“It was a rude awakening!” Tateo exclaimed. “Long runs were hard for me.” Tateo’s average mileage was about 25 miles per week, while Thompson ran about 70 miles per week. “He really showed me the ropes,” he said of Thompson. Within a couple of years of training with Thompson, Tateo had built up his own personal endurance to between 87 and 93 miles per week and continued training. Five years after his first run, he looked up the finishing times of other Runner of the Year winners in various races, and the idea of achieving that goal for himself grew. Tateo researched the criteria.

In order to be considered for nomination of Runner of the Year, one has to run six races of varying distances within the year. Tateo placed first in one, fourth in another, and second in the other four races. To his delight, the New York Road Runner Board nominated Tateo, along with four others in his age group after considering distances, times and best finishers in all qualifying races.

On February 26, Tateo, with his family, joined hundreds of nominees from many running clubs at the Hard Rock Café for a dinner and award ceremony. “It was like the Oscars,” Tateo said. “They call your category and show all five nominees on the big screen. When they announced my name, my family and I went nuts!” A long night of celebrating followed.

The only downside for Tateo was that for more than four years he felt his family paid a heavy price for the training required to achieve his goal. “My family is everything to me. Without them I am nothing, and I plan to show them that through actions, not words.” Thompson asked Tateo to join the U.S. Track and Field team, which competes around the country. “I told him I can’t. My family needs me and they are the only people I will work for, and I will never regret that decision.”

He shared advice he gives to his daughter about goal-setting. “Focus on finding your strength, and formulate a dream, something you think is possible. Put your head down and go. One day you will look up and say ‘I did it!’”

Miriam Longobardi is a freelance writer, fourth grade teacher and single mother of two daughters living in Westchester. A breast cancer survivor, she volunteers for the American Cancer Society, has completed four marathons and travels the world. Follow her on Twitter @writerMimiLong.

Filed Under: Armonk Cover Stories Tagged With: Armonk, Danny Tateo, Family, Inside Press, New York Road Runner Club, Runner of the Year, running, theinsidepress.com

A Perfect Vision for Eye Designs

May 30, 2016 by The Inside Press

Jaime and his daughter Alex inside Eye Designs of Armonk
Jaime and his daughter Alex inside Eye Designs of Armonk

Jaime Herman Says Key Focus is Customer Care

By Matt Smith

In constructing one of his better-known sonnets, William Shakespeare wrote, “The eyes are the of the soul.” While it’s obvious the playwright was simply waxing poetic, and not referencing the importance of eye care, the adage still holds relevance in terms of the latter subject–and many present-day eye care professionals can attest to the truth of Shakespeare’s statement. Just ask Jaime Herman, founding manager of Eye Designs of Armonk, who has been in the optical business for the last 30 years.

The Westchester resident, who found himself attracted to the industry “because [of] all the different aspects to it”–from medical to science to fashion–initially began his career as a partner in an eye care shop in New Hyde Park, Long Island, where he worked for 12 years. After a brief two-year stint at another shop in Florida, he found his way to Armonk, where he has managed Eye Designs since August of 1999.

“We bring in eyewear from around the world that show the latest fashion styles and best quality,” he says, when asked what he thinks makes his business the most successful. “Whether it be digital progressive lenses, computer lenses, [or] anti-reflective coatings, we use the latest technology in prescription lenses.” Additionally, optometrist Dr. Janet Woo is on hand at the store for eye exams and contact lens fittings. The shop also has an extensive collection of children’s frames.

And as for eyewear specific to your “summer adventure?” They’ve got you covered there as well! “When I think of the summer, I think of the beach,” he says. “And [in terms of eyewear] that means…a great pair of cool sunglasses with polarized lenses.” Eager to help vacationers–especially men–“look and feel cool” while catching rays this summer, Eye Designs offers a wide selection of sunglasses from such high-end designers as Salt, Oliver Peoples, Mykita, and Maui Jim.

But despite their fabulous offerings, which have no doubt contributed to their longevity in the area, Herman notes that the success of Eye Designs lies mainly in its customer care. “[That’s] really our number one goal,” he comments. “Everything else is secondary.”

And he’s not kidding. A strong proponent of the motto, “See and be seen,” emphasizing the customer’s comfortability level in addition to how they appear, he takes pride in ensuring his customers “look good and leave happy.” Because, after all–and this one really relays the relevance of Shakespeare’s quote to the eye care business–he views eyewear “as a portrait of someone’s personality.”

“[For] the people who need to wear glasses, they’re such a big part of [these] people [and who they are] personally,” he says. “If someone’s wearing glasses, it’s basically the first thing you see when you’re looking at them. It’s a huge statement…a very personal thing, and a big reflection on the individual.”

In managing Eye Designs for as long as he has, Herman certainly recognizes the significance of this reflection, and the impact it has not only on the customers, but the business itself. “When somebody puts on an absolutely perfect pair of glasses in the store–[meaning] they can see clearly and the style looks fabulous–when they walk out the door and people see them in that eyewear [and] say, ‘Wow! Look how great those glasses look!,’ then the next question might be, ‘Where did you get those glasses?’” he says. “So, it’s important to me that our customers look great, not only for themselves, but because [in purchasing our products] they become our own representatives, in a way.”

As proud as he is of the success of his booming business, however, there is still one (well, two) facets he prides above all the rest: his daughters, Alex and Joelle. And while he’s certainly proud of them no matter what they choose to do, with his strong commitment to Eye Designs, it doesn’t hurt that Alex (25)–for the time being–is assisting him in the shop. (She’s been a member of the Armonk team since 2013).

“It’s exciting and to have her here,” he says. “I’m proud as her dad to see how she interacts with everyone she encounters in the practice and the industry. She brings a youthful energy to the practice [and] the patients seem to love her.” Meanwhile, his youngest, Joelle (18), recently celebrated her graduation from Riverdale-Kingsbridge Academy, and will be headed off to college in the Fall.

So, all in all, there’s a lot to be proud of–and Herman’s not taking any of it for granted. So much so that, despite a three-decade career in the business (and Alex presumably set to take over at some future point), he doesn’t see himself leaving anytime soon. Not that we’re complaining, but why not? It’s simply because he can’t “envision” himself in any other career. And why should he have to? He’s got all he needs right here in Armonk! “And it’s a clean business,” he adds, with a laugh. “I’m not operating on broken limbs.” He pauses, then smiles, before reiterating once again: “It’s clean, professional, and always interesting…and that’s true even after 30 years.”

Eye Designs Armonk is located at 575 Main Street in Armonk. For more info, visit www.eyedesignsofwestchester.com.

Matt Smith is a freelance writer based in Chappaqua. For more information, visit www.mattsmiththeatre.com. 

Filed Under: Armonk Cover Stories Tagged With: Armonk, eye care, Eye Designs, Inside Press, theinsidepress.com, vision

Keeping Your Pool in Tip-Top Shape: Advice from Pools of Perfection

May 30, 2016 by The Inside Press

Spa Garden Armonk 2008

By Stacey Pfeffer

Taking a dip on a hot summer day in your backyard pool is the ultimate suburban luxury. Whether you wish to maintain, renovate or build a pool, Christopher Carthy and his Armonk-based business Pools of Perfection can help ensure that your pool is admired by all the neighbors this summer and beyond.

Carthy and his wife, orthodontist Dr. Laura Cannistraci Carthy, who practices in Mount Kisco and their three children, Theresa, Terence, and Camille, have spent many summer days relaxing in their Sarles Street backyard pool with friends and family. As befitting of a pool company business owner, Carthy describes his own pool as “all jazzed up. Every year I do something new to my pool.”

After working on Wall Street as a financial analyst for many years, Carthy decided to take a leap into the pool business. He had worked in the pool industry during college summer breaks and always loved it. Carthy originally started Pools of Perfection on Long Island in Roslyn and commuted from his home in New Rochelle. The business was so successful that he decided to open a second business on Main Street in Armonk after building a new home in town. In 2006, Carthy decided to make a lifestyle change to avoid the long commute to Long Island from Westchester and sold his Roslyn-based business. “I’m now 1.9 miles from my office and immersed in the local community,” Carthy says with a smile.

Carthy is truly dedicated to the town and serves as Vice President on the Armonk Chamber of Commerce. “My greatest focus from a service point of view is Armonk and Chappaqua. I live and work with my customers and I love that.”

Having worked in the pool industry for 30 years, Carthy knows a lot about how people utilize their pools and says swimming is actually not the primary reason why people build a pool.

“Most people have a pool as a beautiful landscape feature or focal point on their property. Many like to recreate in it and a few actually swim laps in it.” Carthy and his wife are like most of his customers. After a long day of work, they enjoy relaxing in their pool at night.

While Memorial Day signifies summer and the start of the pool season, Carthy finds that many of his customers are in fact opening up their pools in April and keeping them open until October. “In Westchester, everyone has a heated pool so a six-month season is not atypical. Many people have a spa attached to their pool and/or an auto-cover so while customers may not be swimming in their pool yet, they are enjoying the vista.”

Unlike most of his competitors, which bill customers piecemeal for the opening, the weekly maintenance, the service, the chemicals and the closing of their pool, Carthy’s company operates differently. “All our customers are on a comprehensive fixed price maintenance program so people who come on this year are paying the exact same price as someone who has used our company for ten years. It includes the opening, the closing, the initial vacuuming and water treatment, all chemicals and 15 weeks of maintenance. People can buy additional weeks if they’d like to extend their season.” Residents of the Byram Hills School District and the Chappaqua School District both receive a discount on the company’s comprehensive maintenance program.

Carthy’s company has won national design awards and also been recognized for outstanding engineering and technical achievement by the Association of Pool and Spa Professionals and the Northeast Spa and Pool Association. He likes to refer to his company as a “soup to nuts” shop where customers can rely on Pools of Perfection to design a pool, obtain permits, construct the pool and build additional features such as cabanas, outdoor kitchens and firepits. Once your pool is built, his company can maintain it for you to enjoy this summer and for years to come.

Stacey Pfeffer is an avid swimmer who lives in Chappaqua with her husband and three young children. She has written for NY Family, Westchester Parent, Kveller.com and Inside Chappaqua.

Thinking of Building a Pool? Tips from Christopher Carthy

chris pool man

  • Work with a company that uses 3D CAD design so that you can envision what the project will look like upon completion.
  • Develop a site plan and be aware of what is needed for your municipality to approve construction.
  • Hire a company that knows which applications are needed to approve the project (e.g., zoning, architecture, wetlands preservation) and can represent you before various boards. Pools of Perfection has a perfect record of permit procurement.
  • Design what you want. Sometimes customers want to minimize permit costs and the design can be tweaked to do that. Carthy notes though on the flipside that “sometimes it is worth it to embrace permit costs because the pool’s placement will ultimately add value to the home.”
  • Consider timing. Carthy suggests that the ideal time to build a pool is fall and then use spring to plant and finish any other features and roll out the pool the next season.

Filed Under: Armonk Cover Stories Tagged With: advice, Armonk, Inside Press, pools, summer, theinsidepress.com

CSA: A Great Way to Eat Fresh, and Healthy, Meals

April 21, 2016 by The Inside Press

Roxbury Farm
Roxbury Farm

By Liz Susman Karp

With the current spotlight on farm-to-table eating and eating local, spring presents an opportune time to sign up for a share in Community Supported Agriculture (CSA).

A CSA is a weekly allotment of farm-grown vegetables, usually enough to feed two to four people. Fruit, eggs, meat and poultry additions are often optional. Splitting shares is common. Some farms are certified organic, others follow organic practices (high certification cost) or have taken the NOFA (National Organic Farmers Association) pledge to farming, marketing and farm management in accordance with sound ecological and economic principles.

Participating in a CSA enables shareholders to obtain fresh, natural food; it’s a statement of commitment to the land, and lends support and security to farmers. That’s got to make food taste better!

There’s something grounding (no pun intended) about eating seasonally, when food reaches its natural peak. It’s reminiscent of a simpler time, yet is thoroughly modern. A plant-heavy diet with few or no processed foods has proven more nourishing. Fertile soil fights the effects of global warming. Improved access to better food offers choice in a food system which promotes unhealthy foods.

Harvest Moon Farm & Orchard
Harvest Moon Farm & Orchard

Each week’s share is different. “The quantity of types of produce varies week-to-week depending on what is available–we include all produce we grow here on our farm,” says Christine Tartaglia of Harvest Moon Farm & Orchard. “But, for example, the cucumber crop might be fruiting like crazy one week and, say, peppers are not, so you might get more cukes in that box and no peppers. But that being said, we know that no one wants an overload of one type of veggie, so we do our best to offer a broad range of staples and new/different items each week.” Visit harvestmoonfarmandorchard.com

CSAs provide a weekly newsletter with information and recipes. Jenn Hentel, a member of Roxbury Farm’s CSA, says, “Most veggies you have heard of, but the rarer ones make it fun. My theory is: If you don’t know what to do with it, then roast it!”

A sampling of local options:

Members of Roxbury Farm’s CSA bring their own bags to pick-up sites, which include B’nai Yisrael, Armonk, and Pace University, Pleasantville. Known for innovative practices, the Kinderhook, NY farm’s CSA is in its 26th year. It runs for 23 weeks beginning June 8, with seven to 12 varieties weekly. Options include meat and chicken shares and an 18-week fruit share. Shareholders are asked to contribute time neatening their site or delivering extras to a food pantry. www.roxburyfarm.com

The CSA of Harvest Moon Farm and Orchard in North Salem is in its fifth year. Half or full bushel shares are offered for 13 or 18 weeks beginning July 7. Prices start at $325. A milk share from Ronnybrook Farm is available. Members may receive grass fed beef, apple cider or eggs as occasional bonus items. Visit www.harvestmoonfarmandorchard.com.

The Stone Barns Center CSA, available to members of Stone Barns, “is so much about sharing not just in the crops from our farm, but in the work of the Center to change the way America eats and farms,” says SBC Content Manager Adriana Stimola. Beginning June 1 for 22 weeks, it includes seasonal vegetable varieties not found anywhere else, often trial varieties from collaborative seed-breeding partnerships. Some will be grown exclusively for CSA members. Cost is $800; pick up at Stone Barns, Pocantico Hills. Options are chicken, eggs and flower bouquets. Visit stonebarnscenter.org

Harvest Moon Farm & Orchard
Colorful produce from Simpaug Farms is enticing to the eye and the palate.

Simpaug Farms in Suffield, Conn., will distribute its CSA in Ridgefield at Bailey’s Backyard and the Ridgefield Farmers Market from June 6 to Sept. 19. Each weekly or bi-weekly share includes five to 12 vegetable varieties with herbs, berries and occasional preserved items from the farm kitchen. Meat, eggs and other products may be purchased through the farm website. Members are encouraged to share their experiences, photos, and recipes on Simpaug’s social media pages. 300 shares are available; cost is $35/week. Visit www.simpaugfarms.com.

Pound Ridge Organics
Pound Ridge Organics

Pound Ridge Organics, a local organic food hub, offers a CSA featuring all clean, locally-grown products year-round without upfront cost. Members receive a weekly order form for organic/biodynamic produce, certified organic, animal welfare-approved meat and poultry, dairy, artisanal breads and other natural products, including kosher, vegan and gluten free options. New this spring is a heritage egg and poultry option. No limit to spots or minimum/maximum order, but organizer Donna Simons, who founded PRO five years ago after doing a research project on factory farming, prefers people order on a regular basis. Pick up at hr carriage house in Pound Ridge. For more info, write to: poundridgeorganics@icloud.com.

CSAs provide appealing alternatives for food choice. Dara Mirsky joined Roxbury Farms so her young sons could see her and her husband enjoying vegetables. “I like getting vegetables that are still a little dirty…just pulled from the earth,” she says. “And on the whole everything tastes a lot better than the supermarket.”

farm

Liz Susman Karp is a freelance writer and public relations practitioner. She, her husband and two teenage sons live in Briarcliff Manor near the site of Briarcliff Lodge where they used to explore the ruins when the boys were young.   

Filed Under: Armonk Cover Stories Tagged With: Community Supported Agriculture, CSA, farming, fresh, health, Inside Press, organic, theinsidepress.com

What Makes a Dining Experience Memorable? What Doesn’t?

April 21, 2016 by The Inside Press

Members of a gourmet dining group–which includes our author–share their thoughts. (L-R): Karen Talbot, Art Nagle, Paige Nagle, David Talbot and Wright Elliott
Members of a gourmet dining group–which includes our
author–share their thoughts. (L-R): Karen Talbot, Art Nagle,
Paige Nagle, David Talbot and Wright Elliott

“An ardent or refined interest in the dining experience,” defines a foodie and surely applies to the membership of our gourmet group, who I recently surveyed to get their opinions. Wright Elliott has brought a sophisticated palate and passion for food from his native New Orleans. Wright’s many talents include a recipe for jumbo lump crab cakes honed to perfection over many years from when he owned a house on Maryland’s Eastern Shore. Art Nagle brings expertise in finding the freshest and highest quality ingredients, and on the visual aspects of food presentation, he is most certainly a perfectionist.

Eating out is indeed a special occasion for these men, because they have high standards when cooking at home. Both believe that restaurant food should be original and memorable, prepared by a chef who takes a personal interest in customer satisfaction. Farm-to-table ingredients and quality (or the seafood equivalent) are high on their list, and they tend to seek out restaurants that are building this concept into their menu options.

Service is very important too. Beautiful food, beautifully served is 90% of a “memorable dining experience” in Wright’s opinion, and Art adds that he also wants the host or hostess to be friendly, along with the wait staff. As wine connoisseurs with large personal wine cellars, both Art and Wright look for moderate to expensive offerings, as well as esoteric wines from different areas like Sicily or Greece, if these selections seem more appropriate. They like to be able to consult a sommelier or resident wine expert, as restaurant wine lists rarely provide sufficient detail about their choices.

To sum up a positive dining experience, both men like to go first class, and don’t mind paying a premium for good food and service. The two ladies from our group, Judy Foley and Paige Nagle, are excellent cooks in their own right, and have high interest in seasonal menus with a good balance of flavors. They too look for creativity and, even if premium priced, the menu has to have a Wow factor to it.

Judy and Paige both stress service, cleanliness and ambience to make for a “memorable dining experience.” They like it when the chef comes out at the end of a meal to inquire how your dining experience was, and a warm and inviting atmosphere with pretty flowers and tablecloths on the tables is a plus.

Here are ways a dining experience can fail to impress:

  • Poor acoustics and noise top the list, as all of them want to be comfortable and able to carry on a conversation with their fellow diners.
  • Hovering service or, on the other hand, slow service, are frowned upon. No one enjoys that moment when the second you put your fork and knife down, the plate is whisked away; you feel like you are being deliberately rushed.
  • Overly large portions is a no-no, especially with the ladies.
  • Overly small servings of wine are not a very hospitable gesture and can be especially annoying.
  • Another pet peeve is a “No Reservation” policy -– no one wants to run the risk of a lengthy wait the next table. Restaurants should take reservations no matter how many people arrive with the party of diners.

To create a positive dining experience for his customers and to attract new customers, a local restaurateur hired a new chef and added high quality seafood at affordable prices with great success. He believes that cleanliness and ambience are the ultimate expression of hospitality.

Karen Talbot is a Westchester-based personal shopper and restaurant reviewer. The love of cooking runs in her family! Karen’s son Alex and his wife Aki Kamozawa have just opened “Curiosity Donuts” in the Stockton Market in Stockton, New Jersey.

Filed Under: Armonk Cover Stories Tagged With: dining, dining experience, Food, Inside Press, restaurant, theinsidepress.com

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