The Inside Press

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Making a Move to the Big Apple? A Check List

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1. Some 18 months before your anticipated move, interview and choose your selling agent. He or she will be able to advise you on the value of your home in your market, suggest the best selling season and keep you apprised if and when changes occur. They’ll also make recommendations on putting your home in its best possible selling condition: pointing out where a coat of paint or a landscape refresh will punch up the curb appeal, or caution against spending renovation money you won’t recoup on your sale.

2. Research estate and/or tag sale managers. Depending on your style and the age and quality of your furniture, art objects, musical instruments, even cars, you may want to sell the things you can before you start tossing, recycling and donating. You’ll want several vendors to come to your home, appraise your items and give you an idea of their own style and record of success, how they would manage your sale, and an estimate of your net. Be sure to get a list of references and check them!   

3. Throw it out! No way are you taking all that suburban stuff with you. In all likelihood your place will be smaller and you just won’t have the storage. Be ruthless and if possible, start a year ahead of your move, throw it out, recycle it, give it away. When the moving van comes, you’ll be glad you did.  

4. Check out the neighborhoods you think you might like. Visit open houses to get a feel for what’s available in your price range, and stop in at stores and restaurants at different times of day, on different days of the week, and even in different seasons. The block you thought was sleepy and serene on an August Sunday afternoon could be hopping with tourists, skateboards or baby strollers on the Tuesday after Labor Day. Consider renting for a while if you’re not absolutely sure.

5. Assemble your buying team. Assuming you are buying, you will want to identify your buyer’s agent early for the same reason you choose your seller’s agent early. A good professional will want to get to know you–not just your wish-list, but who you are, how you will live, work and have fun in your new environment. That takes time…and a lot of questions.

The buying team should also provide you with market updates and info you really can’t easily find anywhere else–like tips on passing your coop board application, or which condos might be offering unadvertised discounts. In addition to decorators, contractors, movers and painters, they should also recommend other members of your team – lenders and, most important, attorneys.

Keep in mind: 90% of owned real estate in New York is cooperative and there is nothing more complicated and fraught with potential pitfalls than a coop purchase. Choosing a top notch real estate professional team–responsive, responsible and knowledgeable selling and buying agents; an eager and honest lender; and a savvy, diligent and cautious attorney–will have the greatest impact on making this move to a new home and a new chapter in your life stress-free, exciting and tremendously satisfying.

Robin Roy was a 12-year resident of Chappaqua. She now lives in midtown Manhattan and is a Licensed Real Estate Salesperson with The Corcoran Group.

Armonk Indoor Sports Center: A Great Place to Brush Up Your Tennis Skills & Other Athletic Pursuits

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On any given day, carloads, even busloads, of people, young and old, are arriving at Armonk Indoor Sports Center. Because at Armonk Indoor Sports Center, the sports season never ends. With two bubbles, Armonk Indoor Sports gives baseball, field hockey, football, lacrosse, and soccer players a year-round turf field to compete and hone their skills all under one roof.

“This is one of the most versatile facilities around,” notes Stuart Smith, the Director of Sports Programs at the Center. “We cater to everyone, from birthday parties for two and three-year-olds to activities for senior citizens. This is a great place to come in and get active, whether you’re playing on the turf or on the tennis courts.”

On the other side, in the second bubble, Armonk Indoor Sports Center’s premier tennis facility affords players their own space on which to perfect their game. Since the early 2000’s, Armonk Indoor Sports Center has been training tennis players and giving them a competitive edge. Offering everything from development programs for juniors and adults to competitive league play, Armonk Indoor Sports Center caters to every potential tennis player. Additionally, Armonk Indoor’s tennis boasts five of the most effective tennis pros around, including Kevin Anderson, who is ranked as the fifth best tennis player in the world.

Armonk Indoor Sports Center, along with its sister facility a few miles down the road, Armonk Tennis, offers players a total of eight indoor and 10 outdoor tennis courts at the two locations. Armonk Tennis, one of the oldest tennis facilities in Westchester County, employs five additional tennis pros.

These facilities are home to the Armonk International Tennis Academy, run by Kevin’s brother, Greg Anderson. Their program, the Armonk International Tennis Academy Pathway offers a Beginners course at Armonk Tennis. Players graduate to Armonk Indoor Sports Center’s more competitive program. “Throughout the program, we are not only teaching tennis, we are building athletes,” notes Facility Manager Lisa Marie Bastardi. “We take our youngest players and foster their athletic growth, giving them a home throughout their junior tennis career and often times preparing them to play in college.”

The adult program includes high intensity clinics, a variety of USTA teams, and ample court time for open play. “We encourage tennis to be a family sport, helping everyone to achieve their individual tennis goals,” says Bastardi.

Tennis Pro, Webster Munyenyembe, who has worked as a High Performance and Ten & Under Tennis Professional for the past four years, believes that Armonk Indoor and Armonk Tennis’s program is an ideal environment for tennis lovers to achieve their goals. He has several suggestions to players who want to brush up on their tennis skills.

1. Work on your backhand.

Backhand strokes can be key in competitive match situations. Whether you use a one-handed or two-handed backhand, technique is the secret to mastering the backhand. The most powerful backhand strokes are most effective when the player’s body does more of the work than the racket. There is almost no swinging in a powerful backhand, and to master this technique, improve accuracy, and generate topspin, players should do repetitive drills.

2. Work on your serve.

To practice serving, try playing an extended game in which one person serves for the entire game. The “server” only gets one serve or loses the point. This is a great way to build up serving stamina, and after playing a few games this way, serving will become second nature.

3. Work on your footwork and line drills.

The most effective way to improve your footwork is to jump rope. Jumping rope helps people to improve balance and build stamina. Munyenyembe believes that this activity is essential to improving concentration.

4. Work on volleys and doubles skills.

If you are interested in playing high school tennis, playing an effective doubles game is essential. Learning how to move efficiently and effectively on the court prepares players to be on the attack. Skilled doubles teams are in the right place at the right time and can readily intercept a shot to back up a partner. If players practice moving forwards, backwards, and side to side together on the court, they will be more in sync.

5. Join a group lesson.

Munyenyembe feels that this activity has multiple benefits for junior players. From building social skills to competing with peers, group lessons also give players a chance to observe others’ techniques.

Ultimately, enjoying the game is essential to a great tennis match. And Munyenyembe thinks Armonk Indoor and Armonk Tennis both “strive to maintain a fun atmosphere,” making these facilities ideal for a competitive yet fun experience.

Delectable Dishes & A Growing Music Scene at Winston

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With a few years behind him on the Mount Kisco dining scene, Executive Chef Michael Williams diligently goes about the business of running a successful kitchen and restaurant. Winston, named after Williams’ pitbull terrier, is a beautiful three level restaurant with a rooftop bar and lounge serving innovative modern American fare.  Besides the steady stream of diners coming for the food, a growing music scene has enticed new guests to visit and enjoy live music offered on Tuesdays and Wednesdays.

The Chef

A veteran of some of the finest kitchens in Manhattan including Park Avenue Café, DB Bistro, Oceana, and Mirezi, Williams paid his dues working methodically up the kitchen hierarchy. Raised in Korea in a food-focused home by his Korean mother and American father, who worked at the U.S. military base there, Williams learned to appreciate good food at a young age. His mother taught him Korean cooking and his father, a bit of a gourmand, taught him American and international cooking.

Honing his skills and pursuing as much experience as possible, he worked at many New York City restaurants over the course of a decade, always seeking new challenges and cuisines.   

“I gravitated more to the French kitchens because they were natural teachers. When you work in a French restaurant, in which I worked quite a few, the chefs would go out of their way to explain the process of what you were doing and why each step was important,” he explains.

Sweet Treat
‘The Sampler’
Warm Chocolate Lava Cake, White Chocolate Mousse, Banana Bread Pudding, Mango Cheesecake

The Food

Williams’ years of experience and training with some of the best chefs is evident in his food. While they call themselves modern American, the French technique is behind a lot of Williams’ dishes, and there are flairs of Italian, Asian and other cuisines.

“The menu is a reflection of my experiences and comes from my palate which was developed working in various kitchens and my cooking is heavily influenced by French kitchens,” says Williams.

“The menu is also dictated by the palate of our guests. As Michael has been the chef of this kitchen for over four and a half years, his menu has evolved to what our guests like, still using his techniques and ideas but tweaking them in the direction that our audience is really looking for,” says general manager Jimmy Branigan.

Keeping things fresh, there are always seasonal offerings and specials.  Williams visits local farmers markets regularly and tries to utilize as many local products that he can.

My favorite dishes on a recent visit there were the Spicy Tuna and Avocado Toast off the bar menu and the whole roasted trout as an entrée. My husband thought that the mushroom spring roll was the best he had ever had. The Asian hanger steak was delicious with just the right amount of Asian-inspired seasoning.

Having trained in the pastry program at the French Culinary Institute, Williams’ expertise shines through in his desserts. All desserts, including ice cream and sorbet, are made fresh on site in a dedicated pastry kitchen.  The crème brulee trio was perfection.

The Space

The beautiful townhouse setting designed by Grandberg & Associates Architects lends to the comfortable and sophisticated atmosphere. The tri-level restaurant has a casual feel but with tablecloth type service. In warmer weather, they open up the indoor/outdoor rooftop area. In the winter, the space is enclosed and is available for private events. Private parties can also be accommodated throughout the restaurant.

The Music

Bringing in guests on traditionally slower nights, live music is performed on Tuesdays and Wednesdays from 6pm-9pm. Drew Bordeaux, who was born and raised in Mt Kisco, is their resident Tuesday artist. Bordeaux’s solo performances, influenced by blues and popular radio, are made up of percussive acoustic guitar and soulful vocals, entwined with live loops and violin solos. He “has a Sinatra way about him and really plays to the crowd,” according to Branigan.

Winston hosts four other musical acts on a regular basis on rotating Wednesdays. The lineup includes original music, jazz, pop, R & B and Latin sounds from performers such as Mojo, Pete Malinverni, Swirl, and the John Basile Trio.  For a complete schedule of upcoming performances, check out their website at www.winstonrestaurant.com

Winery Nights

Every other Thursday, Winston brings in a guest sommelier from an importer, distributorship or vineyard and they feature a handful of their wines, inviting guests to taste the wines and suggesting pairings with the menu. This is a fun opportunity for guests to try new wines and cultivate their wine knowledge.

Adding to their diversity of offerings, Winston also has a large format program, where they serve wine aged in large bottles ranging from 1.5 liters to 5 liters.  Guests can experience wine bottled in a larger vehicle, which ages slower and results in a smoother and rounder finish. It’s no wonder that the restaurant has received an Award of Excellence from Wine Spectator magazine.

If you haven’t already been, Winston is worth a visit and may soon become your local favorite spot. Reservations are recommended.

Winston
130 East Main Street, Mount Kisco, NY
(914) 244-9780

Sweet Treats: Cause Life is Short…

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Eat dessert first. And because we are in our Sweet 16th year of publishing, the Inside Press had this novel idea to knock on a few doors to ask for different restaurant’s stand out ‘sweet treat’ recommendation. We’ll continue offering our sweet treat  recommendations throughout our 16th year.

Le Jardin

Profiteroles

Favorite b/c: It’s not too big and it’s not too small. What makes it special? The sauce is heavy cream with melted chocolate. The cream is melted and then added to the chocolate, then drizzled on top. Yes, heaven can wait.

Crabtree’s Kittle House

Kittle Krack Pie

Once you take a bite, you can’t stop till it’s gone. It’s decadent and hits the spot when you have a dessert craving. The Macadamia Nut Brittle is unique and adds a candy like topping.

The Joy of Gratitude

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“If you change the way you look at things, the things you look at change.” – Wayne Dyer

“Instead of always searching and grasping for more, gratitude allows us to appreciate what we have now. Cultivating joy requires building the gratitude muscle as part of our daily and weekly workouts. Only in this rep-set, we ditch the wishing, complaining and striving, and refocus on noticing what is going well in our lives right now, no matter how small or seemingly insignificant.

Learning to be grateful for life’s simple pleasures can certainly improve your mood and perception of life. I recall a day when my kids were small and I was taking them to get haircuts. Once in the car, my two adorable, precious children proceeded to fight like two alley cats in a scrap yard. As I drove along and listened to this free-for-all in the back seat, I would occasionally interrupt with a “Stop it!” or “Enough already!” When that didn’t seem to be effective, I started to get annoyed and then, for some reason, amidst all the noise and frustration, I just gave up.

As the boys continued to yell and exchange insults at each other, my mood turned from annoyance to amusement. It struck me that these two little boys were not going to be young forever, and I realized how lucky I was to have these daily moments with them, no matter how stressful. This total re-frame of the situation filled me with gratitude and the rest of our outing was not just tolerable, it was fun.

Gratitude brings us joy and turns what we already have into enough. Instead of striving for the next goal to bring you happiness, appreciate where you are right now. If it’s not your ideal place, remember that it’s just one chapter in your life’s story. Everything is temporary, for better or worse. Once you catch the gratitude bug, it replicates itself and even more joy streams into your life.”

Excerpt from Jodi Baretz’ Amazon best-selling book, Mindful Is the New Skinny. Jodi offers individual psychotherapy and mindful mom groups at The Center for Health and Healing in Mount Kisco. Visit jodibaretz.com.