The Inside Press

Magazines serving the communities of Northern Westchester

Food

Advice to Help Everyone Stay Safe From Covid Infection through this Year’s Thanksgiving Gathering

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Recommendations from the Westchester County Executive to stay safe and still enjoy the holiday together. 

Here is the food and home safety advisory shared by Westchester County Executive George Latimer who encourages residents to keep their Thanksgiving celebrations small and as safe as possible this year and to follow the Health Department’s tips for a healthier holiday.

Latimer said: “This is the year to make your Thanksgiving gathering more intimate, and to cherish your immediate family members and traditions. Consider setting time for a virtual visit with distant relatives and friends. If you do invite others to your holiday table, spend some time outdoors and keep the windows open when you’re inside.”

Health Commissioner Sherlita Amler, MD, offered some extra advice to reduce Covid-19 exposure:

  • Open the windows — the wider the better and as many as possible — to promote cross-ventilation.
  • Run your kitchen exhaust fan.
  • Keep guests out of the kitchen.
  • Wash or sanitize hands frequently.
  • Have your guests wear a mask unless they are eating or drinking.
  • Avoid passing platters from person to person.
  • Designate one person with gloved hands to serve buffet style from a central location.
  • Consider making side dishes in single-serve ramekins and using single service plates and utensils.
  • Ask your guests to reduce their contacts and potential exposures for the two weeks prior to their visit.
  • Remind your guests to stay home if they have any COVID symptoms or a fever, are awaiting COVID test results, or are under quarantine or isolation orders.
  • Have your returning college student limit his or her exposure to others and get tested this week, next week and a day or two before returning home, wear a mask throughout their travel home when around others, whether by plane, train or car, with windows open.
  • Invite your guests to wear masks and meet you for a walk, a turkey trot or a hike in a park.

Amler said: “It is especially important to keep uninvited germs out of your holiday meal, so wash your hands thoroughly when you arrive and before you take that first bite. Good hand hygiene can help reduce the risk of flu, Covid-19 and other respiratory illnesses.”

Restaurants have taken steps to increase safety, but outdoor dining remains preferable to indoors. When dining out, if you do not see a permit, contact the Health Department to assure the restaurant complies with State and County sanitary codes.

At home, when you remove your fresh or defrosted turkey from the refrigerator, do not wash it — this spreads pathogens onto kitchen surfaces. Fully cook the turkey to kill bacteria that causes foodborne illness. The Health Department recommends holiday hosts and their helpers follow these 10 food safety tips:

  • Wash hands and food-contact surfaces with hot water and soap thoroughly and often.
  • Thaw turkey in a pan in the refrigerator, allowing 24 hours for every 5 pounds.
  • Keep raw meat, poultry and their juices away from ready-to-eat foods.
  • Use separate cutting boards, plates and utensils when handling raw turkey to avoid cross-contamination.
  • Wash items that have touched raw meat with hot water and soap, or place them in a dishwasher.
  • Rinse all fruits and vegetables in cool running water and remove surface dirt.
  • Cook turkey and stuffing to 165°F, as measured by a food thermometer. Check the turkey’s temperature by inserting the thermometer in three places: the thickest part of the breast, the innermost part of the thigh and the innermost part of the wing.
  • When preparing the meal, cut down on the amount of fat and sugar in recipes and boost flavor with fresh herbs instead of salt.
  • Refrigerate turkey, stuffing and sides within two hours.
  • Reheat leftovers to at least at least 165°F before serving. (Check the temperature with a metal probe thermometer.)

 

For more food preparation safety tips, go to www.westchestergov.com/health. SDA Meat & Poultry Hotline: 1-888-MPHotline (1-888-674-6854) USDA-FSIS: Chat live with a food safety specialist in English or Spanish at AskKaren.gov (En Español), 10 a.m.–6 p.m. ET, Monday through Friday. Web-based automated response system available 24/7.

News courtesy of the Westchester County Executive

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

Feeding Westchester Celebrates 30th Anniversary

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& Launches Mobile Food Pantry in Partnership with Pace University This Fall

It’s been a busy fall for Elmsford-based nonprofit Feeding Westchester (formerly known as the Food Bank for Westchester). The non-profit just celebrated 30 years with their fundraiser “An Evening in Good Taste” this past October. The event featured cocktails and cuisine from more than 30 Westchester-based chefs including local favorite Beau Widener, the Executive Chef at Crabtree’s Kittle House Restaurant & Inn.

Beau Widener Executive Chef at Crabtree Kittle House Restaurant and Inn and staff delight fundraiser attendees with their delicacies at “An Evening In Good Taste” Photo by Stacey Pfeffer

This fall also saw the introduction of a new Mobile Food Pantry in partnership with Pace University. Pace President Marvin Krislov attended the first mobile food pantry event on September 27 and spoke with student volunteers who participated by passing out produce to students and local residents.

Noelani Rivera, a first-year student at Pace said, “It was a really great experience to be able to help others, especially people so closely tied to our community.”

Tyler Kalahar, program coordinator at Pace’s Center for Community Action and Research in the Dyson College of Arts and Sciences, said the new mobile food pantry was in keeping with Pace University ‘s position as a leader in economic mobility in higher education. “Addressing hunger with the mobile food pantry program is simply another way to give students, particularly our first generation and students from low-income families, the resources they need to succeed in college,” Kalaher explained.

The mobile pantry visited the Pace campus on Halloween and November 27th. The next visit is scheduled for December 13th from 12:30-2:30 p.m. The program hopes to provide nourishing, stigma-free food in a location that is accessible to both students and the wider Westchester community.

The mobile food pantry is located at Pace University, 861 Bedford Road, Pleasantville, entrance 3, North Hall parking lot.

(L-R): Cornell Craig (Assistant Dean and Director, Multicultural Affairs and Diversity Programs at Pace), Zikomo Barr (Coordinator, Leadership Programs at Pace), Olivia Wint (Pace student volunteer), Natalie Holguin (Pace student volunteer), Marvin Krislov (Pace President), Tyler Kalahar (Program Coordinator, Center for Community Action and Research at Pace), Nicole Dobson (Feeding Westchester), Noelani Rivera (Pace student volunteer)
PHOTO COURTESY OF FEEDING WESTCHESTER

The Power of Feeding Westchester

1 in 5 Westchester residents do not know where their next meal is from.

Feeding Westchester provided:

  • 8.4 million lbs of food = 7 million meals
  • 2.2 million lbs of food provided to nearly 200,000 people through mobile food programs
  • Distributed over 432,000 lbs of food to over 3,000 seniors through their Senior Grocery Program
  • Grew local produce at 13 farm sites through their Food Growing Program
  • Partnered with more than 290 agencies across Westchester to feed the hungry

Source: Feeding Westchester 2017 Annual Report

Chic and the ‘TAUK of the Town’ in Armonk

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A new Armonk Square establishment is earning this designation–delivering a beachy, chic vibe–its walls adorned with local art. Serving now: New American food with a twist that is local, farm-fresh and fresh caught. Creative cocktails and outdoor dining are all part of the fun. This publisher stopped in during a festive Cinco de Mayo celebration to sample a few specials. At the friendly bar, I sipped on a tart, refreshing Blood Orange Margarita and savored a most satisfying salmon chowder, perfectly spiced with just the right touch of crème and teeming with fish. To reserve, call: 914-730-1144      — Grace Bennett

Additional background about Tauk:

The Chef

Tauk offers an inspired menu of New-American cuisine, emphasizing locally caught Montauk seafood, reputably sourced meats, local produce, craft cocktails and beers. The restaurant’s chef, Sean Fitzgerald, who hails from previous stints at Purdy’s Farmer & the Fish and Xaviers X20, combines his classic technique with a passion for street fare and a modern twist.

The Menu

The eclectic menu offers something for everyone, with options ranging from salads and sandwiches, to off-the-boat seafood, to hand-blended burgers, to steaks. Lobster rolls, wings three ways and mini tacos, along with ever-changing offerings, are always fresh, with a unique flair. The emphasis is on local, healthy, sustainable and seasonal ingredients, along with gluten-free, vegan and allergy-sensitive options, all at a reasonable price.

Creative Cocktails

In addition to the restaurant’s great food, the bar at Tauk, operated by General Manager Sue Vitello (previously from Armonk’s Moderne Barn) offers inventive and exotic cocktails, a selection of local craft beers and selectively chosen wines. Creative pairing with the chef’s selections and ingredients adds another level of gastronomic pleasure.

The Owner

With influences from his childhood vacations in Montauk, Leone envisioned and designed this restaurant to combine the best of land and sea. Its beachy interior and casual-chic flair create a relaxed, coastal-American theme. Says Leone, “I wanted to bring my own expression of Montauk’s vibe to Armonk for everyone to enjoy.”

Visit www.taukkitchen.com for special announcements or follow them on Facebook!

The Vibe

Food can be enjoyed surrounded by the driftwood finishings and local art, or if you prefer to dine at home, you can order to go or have it delivered. In the warmer months, outdoor seating in beautiful Armonk Square will be available. 

Tauk kitchen + bar

402 Main St., Armonk NY 10504

(914) 730-1144

Reserve Now – Fine Choices for Dining Out On Mother’s Day

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Festive & Farm-to-Table

Whether an intimate dining experience with ‘just mom,’ or an event for the whole family, festive gatherings on Mother’s Day are a long held tradition at the Kittle House.Built as a barn in 1790 and named after local farmer John Kittle, how appropriate it is that the Kittle Barn and Carriage House began its existence with a farm-to-table connection, a philosophy and tradition that has continued throughout the years. Crabtree’s Kittle House established itself as the farm-to-table pioneer in Westchester County and has maintained its excellent reputation as an outlet for the finest sustainable, naturally raised and grown products from small, artisanal farmers located in the Hudson Valley and beyond.

Crabtree’s Kittle House
11 Kittle Road, Chappaqua
(914) 666-8044
www.kittlehouse.com

Eclectic & Inviting

Family gatherings have a rich history inside Chappaqua’s eclectic, new world cuisine restaurant. Here, “New York and Parisian style seating lends a city-like feel to a small town joint.” Though Le Jardin has its origin roots in French cuisine, its many other influences have transformed it into the place where you can get a little taste of everywhere. The interior is cozy and inviting, while the outdoor patio (seasonal & weather permitting) offers patrons a truly inviting dining experience surrounded by a beautiful garden–seemingly plucked from the grounds of Versailles and dropped in the little hamlet of Chappaqua. From French classics and steaks, Classic Latin style tacos done to perfection, onward to nationally recognized award winning BBQ and some of the best burgers around, Le Jardin has it all and does it with service that will bend over backwards for you.

Le Jardin du Roi
95 King Street, Chappaqua
(914) 238-1368
Lejardinchappaqua.com

Signature Dishes

Pleasantville residents and visitors alike have been blessed since the quaint and warm Bistro 146 came onto the scene. Still a local fine dining favorite, Bistro 146 has traditionally offered a pre-fixe menu on Mother’s Day. This year, they are promising to include two signature dishes: a Maine Lobster Clam Bake, ‘our style,’ and their ‘famous’ Premium seafood paella!

Bistro 146
146 Bedford Road, Pleasantville
(914) 495-3992

Classics Elevated

Mother’s Day and any day at Amore in Armonk means experiencing the spirit of seasonal simplicity in Italian cooking. Proprietors Mark & Joe Mazzotta describe the menu as “a nod on traditional classics infused with modern-innovation… thus, resulting in the classics elevated to new levels.” An aroma of brick oven pizza and roasted garlic permeate the room. It is comfort food that is truly palate pleasing… “a simple joy.”   The original building was rescued from a dusty, decades old roadhouse and reincarnated into a cozy trattoria–resembling a Tuscan style farmhouse eatery with a rustic elegance inside & out. Established in Armonk almost 20 ago, the new ‘reinvented’ setting is centered in the heart of downtown.

Amore Pizzeria & Italian Kitchen
1 Kent Place, Armonk
(914) 273-3535
amorearmonk.com

A Different Experience

An exciting newcomer promises a “different dining experience this Mother’s Day.” Inka’s Seafood Grill is inviting you to reserve soon to “celebrate all the Moms in our lives.” A special three-course prix fixe menu is being offered, with both Peruvian and American selections. $55 per person. Limited outdoor patio seating, weather permitting. Reservations recommended.

Inka’s Seafood Grill
465 Main Street, Armonk
(914) 730-1122
Inkasseafoodgrill.com