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Ramps are in season and now Ramp Fest!

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Ramp Fest! Enjoy original dishes featuring ramps from Hudson Valley chefs as well as NYC chefs.

Saturday, May 3rd from 12 – 4pm

Location is The Basilica Hudson

110 Front Street

Hudson, NY 12534

What is a ramp? A ramp is a wild onion. It grows primarily from Canada down to the Carolinas. Some refer to it as a wild leek with it’s white tip and broad green leaves. Ramps have an assertive garlic/onion flavor and can be prepared in soups, placed upon grilled pizzas, sautéed, and many other creative ways to enjoy them.

This event which is headed our way, is always met with great fan-fare. Rather than write it up on our own, we’ll share what other publications have to say about it. In addition, watch the video clip. It should entice you to go. If you’ve never had a ramp, make this a day event!

Click HERE to learn more about Ramp Fest and to purchase tickets.

 

Jake’s Wayback Burger

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A good burger isn’t always easy to find. We found one. A throw-back in time.Tucked away in a shopping plaza (Dalewood Shopping Center) in Hartsdale, is Jake’s Wayback Burgers. They are worth a “shout out” and a visit.

This burger place is about serving hand-made, cooked to order, burgers. A couple of favorites were the Cheesey Burger” with a butter-grilled bun. The bun is turned upside down on both sides so the flat crispy “with crunch” ends are exposed. The other very likable offering is the “Double Bacon Jake” which comes with four slices of bacon.

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In addition, are a great selection of milkshakes, made the old-fashion way. The milkshakes are made to order and by hand, using only fresh milk and hand-dipped ice cream. Look for flavors like vanilla, chocolate, strawberry, black and white, banana, mint coffee, orange cream, chocolate banana, chocolate strawberry, chocolate mint (my favorite), and strawberry banana.

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Aside from delicious burgers, you can order crispy and grilled chicken sandwiches, veggie burgers, and turkey burgers. Salads are available as well. To change things up, they have a Burger and Shake “of the month” option.

The house-made chips are worth it. Chips and fries are served in a “throw back in time” basket on top of “newsprint.”

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A “not to be believed” possibility is The Triple Triple Burger. Yes, if you do the math, that’s American cheese, lettuce, tomatoes, and NINE patties.

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Customer service at this establishment, as we experienced, is a top priority. Also, the cleanliness of the restaurant, impeccable. Bottom line, Jake’s Wayback Burgers is about serving delicious and fresh, hand-made burgers and hand-dipped milkshakes amidst an atmosphere that hearkens back to a simpler place and time – a time when “customer service” meant something, and everyone felt the warmth of the community. The place isn’t fancy, but just about serving good food. Prices are very fair and won’t break the bank.

We’ll be back.

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Jake’s Wayback Burgers

357 North Central Park Avenue

Hartsdale, NY 10530

914-437-8588

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Mrs. Green’s now in Tarrytown

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Mrs. Green’s Natural Market opened its doors in Tarrytown in late December. We wanted to throw it out there as we are big fans of Mrs. Green’s markets.

Mrs. Green’s Natural Market is located at 45 North Broadway and offers 100% organic produce, all-natural meats and dairy, artisanal baked goods, supplements, and household products.

The 45 North Broadway location has been vacant for a number of years, formerly occupied by Tarrytown Gourmet for over a decade. The store will increase the town’s “green” profile and support Tarrytown’s existing reputation as a destination for eco-conscious shoppers. Currently the community boasts three farm-to-table restaurants, a natural olive oil purveyor, a natural home store, and a smaller recently opened natural products boutique.

They feature an all-organic salad bar, wholesome to-go meals and beverage bar serving Fair Trade coffee and organic juices.

Mrs. Green’s Natural Market is a true one-stop-shopping experience for us health conscious customers.

Store hours are Monday–Sunday 8 a.m – 9 p.m.

 

Mrs Greens

 

 

Vegetable Biryani — vibrant spices and flavorful

This is a popular dish in India and surrounding countries. There are many variations of Biryani but it is a basically a mixture of rice, herbs, spices, and other flavors as desired. Ideas for altering spices to your liking include cloves, ginger, saffron, and mint.

Vegetable Biryani

Ingredients

  •  2 tablespoons butter, divided
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seed
  • 1 teaspoon turmeric
  • 6 cardamom pods
  • 1 cinnamon stick
  • 3 tablespoons golden raisins
  • ¾ cup basmati rice
  • 1 carrot
  • 8 ounces Idaho potato
  • 2 cups peas (frozen, then thawed, are perfect for this)
  • 1 yellow onion
  • 2 teaspoons freshly grated (peeled) ginger  – optional
  • 2 tablespoons slivered almonds
  • Extra Virgin Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • Kosher salt
  • Freshly ground black pepper

Procedures

Preheat oven to 375° F.

Combine and mix in a small bowl, the cumin, coriander, and turmeric.

Heat 1 tablespoon butter in a medium pan over medium heat. When butter is foamy, add 1½  teaspoons spice mix, cinnamon stick, golden raisins, cinnamon stick, cardamom and basmati rice. Stir to coat. Add 1¼ cups water and bring to a boil over high heat. Then cover and place in oven on bottom rack until rice is tender and water is evaporated, 15 – 17 minutes. Transfer to a medium bowl and fluff with a fork. Set aside.

Meanwhile, wash carrot and potatoes. Peel carrot and cut into ½-inch dice. Cut potatoes into ½-inch dice. Place on a foil-lined baking sheet and toss with 1 tablespoon olive oil and a light sprinkling of salt. Arrange in a single layer and place in oven on rack above rice. Roast until almost tender, about 10 minutes. Meanwhile, thaw peas in a small bowl. Peel onion and cut into small dice. Set aside.

Wipe pan from rice clean with paper towel. Add remaining butter and heat over medium heat. When butter is foamy, add remaining spice mix and diced onion, and ginger if using. Cook, stirring often, until spices are fragrant and onion is soft and translucent, about 3 minutes.

Add roasted potatoes and carrots to pan with onion. Stir to coat, about 2 minutes. Add ⅓ cup water and cover pan. Increase heat to high and cook, covered, until vegetables are tender, about 3 minutes.

Discard cinnamon stick and cardamom pods from rice. Add rice, slivered almonds, and peas to pan with vegetables. Stir until rice is heated through and almonds are toasted, about 3-4 minutes. Taste and add salt and pepper as needed.

Divide biryani evenly between 2 bowls.

Serve immediately.

Note: This recipe can be doubled for additional servings

James Beard Foundation announces semi-finalists for 2014 awards!

JBF Award Medallion

On February 19th The James Beard Foundation announced the semifinalists for their 2014 Restaurant and Chef Award categories, from Outstanding Restaurant to Rising Star Chef of the Year. The announcement took place in Orlando, Florida.

The 2014 James Beard Awards will be held in New York City on May 2 and 5.

The JBF will announce the final Restaurant and Chef Award nominations, as well as the nominations for their Book, Journalism, Broadcast, and Restaurant Design Awards, at the Publican in Chicago on Wednesday, March 19.

The 2014 James Beard Foundation Awards Restaurant and Chef Semifinalists

Best New Restaurant
The 404 Kitchen, Nashville
Aragona, Seattle
Ardent, Milwaukee
Asta, Boston
Bar Sajor, Seattle
Betony, NYC
Brindille, Chicago
Carbone, NYC
Casa Rubia, Dallas
The Cavalier, San Francisco
Chi Spacca, Los Angeles
Connie and Ted’s, West Hollywood, CA
Coqueta, San Francisco
The Elm, Brooklyn, NY
Estela, NYC
Fish & Game, Hudson, NY
Izanami at Ten Thousand Waves, Santa Fe
Laurel, Philadelphia
MilkWood, Louisville, KY
MW, Honolulu
Nico Osteria, Chicago
Pêche, New Orleans
Pinewood Social, Nashville
Ribelle, Brookline, MA
Rose’s Luxury, Washington, D.C.
Serpico, Philadelphia
Tosca Cafe, San Francisco
Trois Mec, Los Angeles
Uncle Boons, NYC
Virtù, Scottsdale, AZ

 

Outstanding Bar Program
Anvil Bar & Refuge, Houston
Arnaud’s French 75 Bar, New Orleans
Bar Agricole, San Francisco
The Bar at the NoMad Hotel, NYC
The Broken Shaker, Miami Beach, FL
Butcher and the Rye, Pittsburgh
Canon, Seattle
Clyde Common, Portland, OR
Columbia Room inside the Passenger, Washington, D.C.
Cure, New Orleans
The Dead Rabbit, NYC
The Franklin Mortgage & Investment Co., Philadelphia
Hard Water, San Francisco
The Hawthorne, Boston
Kimball House, Decatur, GA
Maison Premiere, Brooklyn, NY
Marvel Bar, Minneapolis
The Porter Beer Bar, Atlanta
Rivera, Los Angeles
Rogue 24, Washington, D.C.
Taste, St. Louis
Trick Dog, San Francisco
The Varnish, Los Angeles
The Violet Hour, Chicago
Williams & Graham, Denver

 

Outstanding Chef
Michael Anthony, Gramercy Tavern, NYC
Isaac Becker, 112 Eatery, Minneapolis
Sean Brock, McCrady’s, Charleston, SC
Andrew Carmellini, Locanda Verde, NYC
Gary Danko, Restaurant Gary Danko, San Francisco
Suzanne Goin, Lucques, West Hollywood, CA
Gabrielle Hamilton, Prune, NYC
David Kinch, Manresa, Los Gatos, CA
Donald Link, Herbsaint, New Orleans
Carrie Nahabedian, Naha, Chicago
Nancy Oakes, Boulevard, San Francisco
Maricel Presilla, Cucharamama, Hoboken, NJ
Anne Quatrano, Bacchanalia, Atlanta
Michael Schwartz, Michael’s Genuine Food & Drink, Miami
Julian Serrano, Picasso at Bellagio, Las Vegas
Nancy Silverton, Pizzeria Mozza, Los Angeles
Ana Sortun, Oleana, Cambridge, MA
John Sundstrom, Lark, Seattle
Michael Tusk, Quince, San Francisco
Marc Vetri, Vetri, Philadelphia

 

Outstanding Pastry Chef
Dominique Ansel, Dominique Ansel Bakery, NYC
Melissa Chou, Aziza, San Francisco
Dana Cree, Blackbird, Chicago
Steve Horton, Rustica Bakery, Minneapolis
Kate Jacoby, Vedge, Philadelphia
Michelle Karr-Ueoka, MW, Honolulu
Maura Kilpatrick, Oleana, Cambridge, MA
Phoebe Lawless, Scratch, Durham, NC
Belinda Leong, b. patisserie, San Francisco
Matt Lewis and Renato Poliafito, Baked, Brooklyn, NY
Yasmin Lozada-Hissom, Spuntino, Denver
Tiffany MacIsaac, Birch & Barley, Washington, D.C.
Dolester Miles, Highlands Bar and Grill, Birmingham, AL
Dahlia Narvaez, Osteria Mozza, Los Angeles
Neil Robertson, Crumble & Flake, Seattle
Philip Speer, Uchi, Austin and Houston
Jonathan Stevens and Cheryl Maffei, Hungry Ghost, Northampton, MA
Christina Tosi, Momofuku, NYC
Nick Wesemann, The American Restaurant, Kansas City, MO
Jennifer Yee, Lafayette, NYC

 

Outstanding Restaurant
Bern’s Steak House, Tampa, FL
Canlis, Seattle
The Fearrington House Restaurant, Pittsboro, NC
Fore Street, Portland, ME
Foreign Cinema, San Francisco
Fork, Philadelphia
Greens, San Francisco
Hamersley’s Bistro, Boston
Hearth, NYC
Highlands Bar and Grill, Birmingham, AL
Jaleo, Washington, D.C.
Mélisse, Santa Monica, CA
Pearl Oyster Bar, NYC
Pizzeria Bianco, Phoenix
Primo, Rockland, ME
The Slanted Door, San Francisco
Spiaggia, Chicago
Terra, St. Helena, CA
Vidalia, Washington, D.C.
wd~50, NYC

 

Outstanding Restaurateur
Ashok Bajaj, Knightsbridge Restaurant Group, Washington, D.C. (The Bombay Club, The Oval Room, Rasika, and others)
Giorgios Bakatsias, Giorgios Hospitality Group, Durham, NC (Kipos, Parizäde, Village Burgers, and others)
Frank Bonanno, Bonanno Concepts, Denver (Mizuna, Osteria Marco, Bones, and others)
JoAnn Clevenger, Upperline, New Orleans
George Formaro, Des Moines, IA (Centro, Django, South Union Bread Café, and others)
Sam Fox, Fox Restaurant Concepts, Phoenix (Olive & Ivy, True Food, Little Cleo’s Seafood Legend, and others)
Ford Fry, Ford Fry Restaurant Company, Atlanta (The Optimist, JCT Kitchen, No. 246, and others)
Garrett Harker, Boston (Eastern Standard, Island Creek Oyster Bar, The Hawthorne, and others)
Mike Klank and Eddie Hernandez, Taqueria del Sol, Atlanta
Barbara Lynch, Barbara Lynch Gruppo, Boston (No. 9 Park, Menton, B&G Oysters, and others)
Donnie Madia, One Off Hospitality Group, Chicago (Blackbird, Avec, The Publican, and others)
Larry Mindel, Poggio and Copita, Sausalito, CA
Cindy Pawlcyn, Napa Valley, CA (Mustards Grill and Cindy’s Back Street Kitchen)
Nick Pihakis, Jim ‘N Nick’s Bar-B-Q, Birmingham, AL
Stephen Starr, Starr Restaurants, Philadelphia (The Dandelion, Talula’s Garden, Serpico, and others)
Caroline Styne, West Hollywood, CA (Lucques, A.O.C., Tavern, and others)
Phil Suarez, Suarez Restaurant Group, NYC (ABC Kitchen, Jean-Georges, wd~50, and others)
Andrew Tarlow, NYC (Diner, Marlow & Sons, Reynard, and others)
Marcie Turney and Valerie Safran, Philadelphia (Little Nonna’s, Jamonera, Barbuzzo, and others)
Rick and Ann Yoder, Wild Ginger, Seattle

 

Outstanding Service
Abacus, Dallas
Bacchanalia, Atlanta
Blue Hill, NYC
Brigtsen’s, New Orleans
Cafe Juanita, Kirkland, WA
L’Espalier, Boston
Komi, Washington, D.C.
L2O, Chicago
Lucques, West Hollywood, CA
Mansion Restaurant at Rosewood Mansion on Turtle Creek, Dallas
Marcel’s, Washington, D.C.
McCrady’s, Charleston, SC
One Flew South, Atlanta
Persimmon, Bristol, RI
Providence, Los Angeles
Quince, San Francisco
Restaurant Alma, Minneapolis
The Restaurant at Meadowood, St. Helena, CA
Topolobampo, Chicago
Vetri, Philadelphia

 

Outstanding Wine Program
5 & 10, Athens, GA
A16, San Francisco
Addison at the Grand Del Mar, San Diego
Archie’s Waeside, Le Mars, IA
Bar Boulud, NYC
The Barn at Blackberry Farm, Walland, TN
Café on the Green at Four Seasons Resort and Club Dallas at Las Colinas, Irving, TX
CityZen at Mandarin Oriental, Washington, D.C.
FIG, Charleston, SC
The Grill Room at Windsor Court Hotel, New Orleans
The Little Nell, Aspen, CO
Marcel’s, Washington, D.C.
Momofuku Ssäm Bar, NYC
Picasso at Bellagio, Las Vegas
Press, St. Helena, CA
Rouge Tomate, NYC
Sepia, Chicago
Spago, Beverly Hills, CA
Troquet, Boston
Yono’s Restaurant, Albany, NY

 

Outstanding Wine, Spirits, or Beer Professional
Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
Ron Cooper, Del Maguey Single Village Mezcal, Ranchos de Taos, NM
Don Feinberg and Wendy Littlefield, Vanberg & DeWulf, Cooperstown, NY
Mike Floyd, Nick Floyd, and Simon Floyd, Three Floyds Brewing, Munster, IN
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wine, Napa, CA
Stephen McCarthy, Clear Creek Distillery, Portland, OR
Garrett Oliver, Brooklyn Brewery, Brooklyn, NY
Luca Paschina, Barboursville Vineyards, Barboursville, VA
David Perkins, High West Distillery & Saloon, Park City, UT
Tom Peters, Monk’s Cafe, Philadelphia
Joey Redner, Cigar City Brewing, Tampa, FL
Jörg Rupf, St. George Spirits, Alameda, CA
Eric Seed, Haus Alpenz, Edina, MN
Rob Tod, Allagash Brewing Company, Portland, ME
Ann Tuennerman, Tales of the Cocktail, New Orleans
Harlen Wheatley, Buffalo Trace Distillery, Frankfort, KY
Burt Williams, founder of Williams Selyem Winery, Healdsburg, CA
David Wondrich, spirits educator, Brooklyn, NY
Stephen M. Wood, Farnum Hill Cider, Lebanon, NH

 

Rising Star Chef of the Year
Jimmy Bannos Jr., The Purple Pig, Chicago
Katie Button, Cúrate, Asheville, NC
Daniel Delaney, Delaney Barbecue, Brooklyn, NY
Chris Kajioka, Vintage Cave, Honolulu
Christopher Kearse, Will, Philadelphia
Matthew Kirkley, L2O, Chicago
Casey Lane, Tasting Kitchen, Venice, CA
Jessica Largey, Manresa, Los Gatos
Andrew Le, The Pig and the Lady, Honolulu
Rick Lewis, Quincy Street Bistro, St. Louis
Malcolm Livingston II, wd~50, NYC
Tim Maslow, Ribelle, Brookline, MA
Matt McNamara and Teague Moriarty, Sons & Daughters, San Francisco
Marjorie Meek-Bradley, Ripple, Washington, D.C.
Ben Nerenhausen, Mistral, Princeton, NJ
Jorel Pierce, Euclid Hall, Denver
David Posey, Blackbird, Chicago
Ben Puchowitz, CHeU Noodle Bar, Philadelphia
Eduardo Ruiz, Corazón y Miel, Bell, CA
Cara Stadler, Tao Yuan, Brunswick, ME
Eli Sussman, Mile End, Brooklyn, NY
Ari Taymor, Alma, Los Angeles
Michael Toscano, Perla, NYC
Chris Weber, The Herbfarm, Woodinville, WA
Blaine Wetzel, The Willows Inn on Lummi Island, Lummi Island, WA

 

Best Chef: Great Lakes
Myles Anton, Trattoria Stella, Traverse City, MI
Dave Beran, Next, Chicago
Neal Brown, The Libertine Liquor Bar, Indianapolis
Abraham Conlon and Adrienne Lo, Fat Rice, Chicago
Curtis Duffy, Grace, Chicago
Paul Fehribach, Big Jones, Chicago
Phillip Foss, EL Ideas, Chicago
Greg Hardesty, Recess, Indianapolis
Douglas Katz, Fire Food & Drink, Cleveland
Anne Kearney, Rue Dumaine, Dayton, OH
Ryan McCaskey, Acadia, Chicago
Regina Mehallick, R Bistro, Indianapolis
Brian Polcyn, Forest Grill, Birmingham, MI
Iliana Regan, Elizabeth, Chicago
Jonathon Sawyer, The Greenhouse Tavern, Cleveland
David Tallent, Restaurant Tallent, Bloomington, IN
Jason Vincent, Nightwood, Chicago
Paul Virant, Vie Restaurant, Western Springs, IL
Erling Wu-Bower, Nico Osteria, Chicago
Andrew Zimmerman, Sepia, Chicago

 

Best Chef: Mid-Atlantic
Scott Anderson, Elements, Princeton, NJ
Cathal Armstrong, Restaurant Eve, Alexandria, VA
Joey Baldino, Zeppoli, Collingswood, NJ
Pierre Calmels, Bibou, Philadelphia
Anthony Chittum, Iron Gate, Washington, D.C.
Joe Cicala, Le Virtù, Philadelphia
Spike Gjerde, Woodberry Kitchen, Baltimore
Lee Gregory, The Roosevelt, Richmond, VA
Haidar Karoum, Proof, Washington, D.C.
Tarver King, The Restaurant at Patowmack Farm, Lovettsville, VA
Rich Landau, Vedge, Philadelphia
Lucas Manteca, The Red Store, Cape May Point, NJ
Cedric Maupillier, Mintwood Place, Washington, D.C.
Justin Severino, Cure, Pittsburgh
Bryan Sikora, La Fia, Wilmington, DE
Brad Spence, Amis, Philadelphia
Lee Styer, Fond, Philadelphia
Vikram Sunderam, Rasika, Washington, D.C.
Angelo Vangelopoulos, The Ivy Inn Restaurant, Charlottesville, VA
Cindy Wolf, Charleston, Baltimore

 

Best Chef: Midwest
Justin Aprahamian, Sanford, Milwaukee
Paul Berglund, The Bachelor Farmer, Minneapolis
Steven Brown, Tilia, Minneapolis
Clayton Chapman, The Grey Plume, Omaha, NE
Gerard Craft, Niche, Clayton, MO
Doug Flicker, Piccolo, Minneapolis
Josh Galliano, The Libertine, Clayton, MO
Michelle Gayer, Salty Tart, Minneapolis
Ted Habiger, Room 39, Kansas City, MO
Howard Hanna, The Rieger Hotel Grill & Exchange, Kansas City, MO
Jamie Malone, Sea Change, Minneapolis
Kevin Nashan, Sidney Street Cafe, St. Louis
Ryan Nitschke and Nick Weinhandl, HoDo Restaurant at the Hotel Donaldson, Fargo, ND
Ben Poremba, Elaia, St. Louis
Lenny Russo, Heartland Restaurant & Farm Direct Market, St. Paul, MN
Phil Shires, Cafe di Scala, Des Moines, IA
David Swanson, Braise, Milwaukee
Jim Webster, Wild Rice, Bayfield, WI
Kevin Willmann, Farmhaus, St. Louis
Sean Wilson, Proof, Des Moines, IA

 

Best Chef: Northeast
Tyler Anderson, Millwright’s, Simsbury, CT
Jamie Bissonnette, Coppa, Boston
Joanne Chang, Flour Bakery + Cafe, Boston
Eric Gabrynowicz, Restaurant North, Armonk, NY
Wesley Genovart, SoLo Farm & Table, South Londonderry, VT
Gerry Hayden, The North Fork Table & Inn, Southold, NY
Evan Hennessey, Stages at One Washington, Dover, NH
Brian Hill, Francine Bistro, Camden, ME
Dano Hutnik, Dano’s Heuriger on Seneca, Lodi, NY
Matt Jennings, Farmstead Inc., Providence, RI
Michael Leviton, Lumière, Newton, MA
Barry Maiden, Hungry Mother, Cambridge, MA
Evan Mallett, Black Trumpet Bistro, Portsmouth, NH
Masa Miyake, Miyake, Portland, ME
Ravin Nakjaroen, Long Grain, Camden, ME
Guy Reuge, Mirabelle, Stony Brook, NY
Champe Speidel, Persimmon, Bristol, RI
Benjamin Sukle, Birch, Providence, RI
Joel Viehland, Community Table, Washington, CT
Eric Warnstedt, Hen of the Wood, Burlington and Waterbury, VT

 

Best Chef: Northwest
Chris Ainsworth, Saffron Mediterranean Kitchen, Walla Walla, WA
Andy Blanton, Cafe Kandahar, Whitefish, MT
Greg Denton & Gabrielle Quiñónez Denton, Ox, Portland, OR
Eric Donnelly, RockCreek, Seattle
Renee Erickson, The Whale Wins, Seattle
Jason Franey, Canlis, Seattle
James Honaker, Bistro Enzo, Billings, MT
Joe Kim, 5 Fusion and Sushi Bar, Bend, OR
Richard Langston, Café Vicino, Boise, ID
Nathan Lockwood, Altura, Seattle
Brendan McGill, Hitchcock, Bainbridge Island, WA
Trent Pierce, Roe, Portland, OR
Naomi Pomeroy, Beast, Portland, OR
Dustin Ronspies, Art of the Table, Seattle
Adam Sappington, The Country Cat, Portland, OR
Ethan Stowell, Staple & Fancy, Seattle
Jason Stratton, Spinasse, Seattle
Cathy Whims, Nostrana, Portland, OR
Justin Woodward, Castagna, Portland, OR
Rachel Yang and Seif Chirchi, Joule, Seattle

 

Best Chef: NYC
Jonathan Benno, Lincoln Ristorante
Fredrik Berselius, Aska
April Bloomfield, The Spotted Pig
Paul Carmichael, Má Pêche
Amanda Cohen, Dirt Candy
Dan Kluger, ABC Kitchen
Mark Ladner, Del Posto
Paul Liebrandt, The Elm
Anita Lo, Annisa
Carlo Mirarchi, Roberta’s
Seamus Mullen, Tertulia
Joe Ng, RedFarm
Alex Raij and Eder Montero, Txikito
César Ramirez, Chef’s Table at Brooklyn Fare
Masato Shimizu, 15 East
Justin Smillie, Il Buco Alimentari & Vineria
Alex Stupak, Empellón Cocina
Rich Torrisi and Mario Carbone, Carbone
Jonathan Waxman, Barbuto
Michael White, Marea

 

Best Chef: South
Greg Baker, The Refinery, Tampa, FL
Vishwesh Bhatt, Snackbar, Oxford, MS
Justin Devillier, La Petite Grocery, New Orleans
Derek Emerson, Walker’s Drive-In, Jackson, MS
José Enrique, José Enrique, San Juan, PR
Justin Girouard, The French Press, Lafayette, LA
Chad Johnson, SideBern’s, Tampa, FL
Matthew McClure, The Hive, Bentonville, AR
Rob McDaniel, SpringHouse, Alexander City, AL
Jose Mendin, Pubbelly, Miami Beach, FL
James and Julie Petrakis, The Ravenous Pig, Winter Park, FL
Steve Phelps, Indigenous, Sarasota, FL
Ryan Prewitt, Pêche Seafood Grill, New Orleans
Hari Pulapaka, Cress, DeLand, FL
Horacio Rivadero, The District Miami
Henry Salgado, Spanish River Grill, New Smyrna Beach, FL
Alon Shaya, Domenica, New Orleans
Michael Stoltzfus, Coquette, New Orleans
Isaac Toups, Toups’ Meatery, New Orleans
Sue Zemanick, Gautreau’s, New Orleans

 

Best Chef: Southeast
Billy Allin, Cakes & Ale, Decatur, GA
Jeremiah Bacon, The Macintosh, Charleston, SC
Colin Bedford, The Fearrington House Restaurant, Pittsboro, NC
Kathy Cary, Lilly’s, Louisville, KY
Ashley Christensen, Poole’s Downtown Diner, Raleigh, NC
Scott Crawford, Herons at the Umstead Hotel and Spa, Cary, NC
Todd Ginsberg, The General Muir, Atlanta
Damian Heath, Lot 12 Public House, Berkeley Springs, WV
Vivian Howard, Chef & the Farmer, Kinston, NC
Scott Howell, Nana’s, Durham, NC
Meherwan Irani, Chai Pani, Asheville, NC
Kevin Johnson, The Grocery, Charleston, SC
Josh Keeler, Two Boroughs Larder, Charleston, SC
Matt Kelly, Mateo, Durham, NC
Edward Lee, 610 Magnolia, Louisville, KY
Daniel Lindley, St John’s Restaurant, Chattanooga, TN
Steven Satterfield, Miller Union, Atlanta
Andrew Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis
Aaron Vandemark, Panciuto, Hillsborough, NC
Tandy Wilson, City House, Nashville

 

Best Chef: Southwest
Charleen Badman, FnB, Scottsdale, AZ
Kevin Binkley, Binkley’s, Cave Creek, AZ
Bowman Brown, Forage, Salt Lake City
David Bull, Congress, Austin
James Campbell Caruso, La Boca, Santa Fe
Rob Connoley, The Curious Kumquat, Silver City, NM
Bryce Gilmore, Barley Swine, Austin
Jennifer James, Jennifer James 101, Albuquerque, NM
Matt McCallister, FT33, Dallas
Frederick Muller, El Meze, Taos, NM
Hugo Ortega, Hugo’s, Houston
Jeff Osaka, Twelve, Denver
Jonathan Perno, La Merienda at Los Poblanos Inn, Los Ranchos de Albuquerque, NM
Martín Rios, Restaurant Martín, Santa Fe
Silvana Salcido, Barrio Café, Phoenix
Alex Seidel, Fruition, Denver
Chris Shepherd, Underbelly, Houston
John Tesar, Spoon Bar & Kitchen, Dallas
David Uygur, Lucia, Dallas
Justin Yu, Oxheart, Houston

 

Best Chef: West
Matthew Accarrino, SPQR, San Francisco
Stuart Brioza and Nicole Krasinski, State Bird Provisions, San Francisco
Josef Centeno, Bäco Mercat, Los Angeles
Michael Chiarello, Bottega, Yountville, CA
Michael Cimarusti, Providence, Los Angeles
Justin Cogley, Aubergine at L’Auberge Carmel, Carmel, CA
Mitsuo Endo, Aburiya Raku, Las Vegas
Tyler Florence, Wayfare Tavern, San Francisco
Ed Kenney, Town, Honolulu
Mourad Lahlou, Aziza, San Francisco
Corey Lee, Benu, San Francisco
Ludo Lefebvre, Trois Mec, Los Angeles
David LeFevre, MB Post, Manhattan Beach, CA
Niki Nakayama, n/naka, Los Angeles
Daniel Patterson, Coi, San Francisco
John Rivera Sedlar, Rivera, Los Angeles
Jon Shook and Vinny Dotolo, Animal, Los Angeles
Joshua Skenes, Saison, San Francisco
James Syhabout, Commis, Oakland, CA
Ricardo Zarate, Picca, Los Angeles

Late Winter Ragout with Pappardelle

Pappardelle is a wide noodle pasta which is very comforting with richer sauces. Perfect for fall or winter dining.

Note: serves two healthy portions – - 4 smaller portions. Italians prefer to just “coat the pasta” with any sauce as the pasta is the star of the meal. If you want big portions of the ragout, you may want to double the ragout portion of the recipe.

Late Winter Ragout with Pappardelle FINAL

Ingredients

  • 8 ounces ground beef
  • 4 ounces ground pork
  • Extra Virgin Olive Oil
  • Kosher salt
  • Freshly ground pepper
  • 1 stalk celery
  • 1 medium yellow onion
  • 1 carrot
  • 1 clove garlic
  • 1 small can whole peeled tomatoes, 14.5 ounces
  • 1 tablespoon tomato paste
  • 1/4 cup dry red wine
  • 1 bay leaf
  • 8 ounces pappardelle
  • ¼ cup grated pecorino cheese

 Procedures

  1. Heat 2 tablespoons olive oil in a large high-sided pan over medium heat.
  2. When oil is shimmering, add ground beef and pork, breaking up with back of a spoon. Lightly season with salt and pepper. Cook until browned, about 5-7 minutes. Remove browned meat from pan onto a plate and set aside.
  3. While meat is browning prepare your vegetables. Rinse celery stalk, pat dry, and cut into ¼-inch dice.
  4. Peel onion and cut into small dice.
  5. Peel carrot and cut into ¼-inch dice.
  6. Slice garlic into thin slivers length-wise.
  7. Drain tomatoes and discard liquid. Add tomatoes into a small bowl and crush by hand.
  8. Add another tablespoon olive oil into the same pan used to brown meat, and bring up to a shimmering temperature over medium-high heat.
  9. Add celery, onion, carrot, and garlic to pan, season lightly with salt and pepper, and cook until onion is soft and translucent, about  4-5 minutes.
  10. Return ground beef and pork to pan, along with any accumulated juices from the plate, and stir to combine.
  11. Add tomato paste to pan and cook, stirring into the meat and vegetable mixture until fully combined about 3 minutes, allowing flavors to develop.
  12. Add red wine and cook until reduced by half, about 2 -3 minutes.
  13. Add crushed tomatoes and bay leaf and stir to combine, bringing to a slight boil.
  14. Reduce heat to medium low heat, cover, and cook until sauce has thickened, at least 10 – 30 minutes.
  15. Bring a large pot of water to a boil. Add a few pinches of salt to the water.
  16. You will need to plan and time the cooking of  your pasta: Follow pappardelle package cooking directions. As you get close to the time where the pasta will finish cooking and the ragout is developed, add the pasta to the boiling water and stir so pasta doesn’t stick together. Cook pasta until al dente (to the tooth), about 8 – 9 minutes.
  17. Drain pasta.
  18. Taste the ragout and adjust seasoning (salt & pepper) as necessary.
  19. Discard the bay leaf.
  20. Pour the drained pasta into the pan with the ragout and gently toss together until everything is incorporated.
  21. Divide the pappardelle and ragout mixture into bowls and garnish with grated pecorino cheese, to taste.

Serve and enjoy!

Pappardelle Ragout FINAL

Pappardelle tossed in Ragout and plated

 

 

 

Keenan House in Ossining closes

keenan-logo

Keenan House in Ossining has suddenly closed.

The owners cited “personal reasons” and are seeking a new owner.

The restaurant, formerly Mauros, was under renovation for quite sometime and was quite a “good looking” space.

Hopefully someone will take interest in the space with great ideas for the local community.

 

Plated… Never worry about what to eat or where to find the ingredients…

plated logo

Have you ever come home after a long day at work and wondered what to have for dinner – - to follow a recipe or not, and are the ingredients around to make it? Well, Plated is a new concept that has the potential of making our nightly dining experiences much easier. First, they have created the menu for us. Next, they provide every ingredient with small exceptions like water, salt, pepper, and olive oil.

We decided to give Plated a try, and to date we are very pleased. Below we’ve shared our Plated pics from our own kitchen. Certainly, we have our own cooking styles. Some of their recipes wait to the end and advise to taste and adjust for salt/pepper — to us, that is too late in the cooking process. We build flavor profiles as we cook along and season, layer by layer, but this is just a guideline and of course we all have the freedom to make it our own!

Ingredients received and labeled for the week

Ingredients received and labeled for the week

Chicken Milanese breaded in Panko and with a sauté of kale

Chicken Milanese breaded in Panko and with a sauté of kale

Fish tacos with creme fraiche

Fish tacos with creme fraiche

Soy Ginger Salmon Burgers with garlicky potatoes
Soy Ginger Salmon Burgers with garlicky potatoes
Stuffed Acorn Squash with a delectable side dressing

Stuffed Acorn Squash with a delectable side dressing

Plated is not sending you pre-prepared meals, you’re still cooking. You must wash and trim and cut the produce. You cook everything. They provide the ingredients and a succinct recipe. The ingredients come packaged, labeled, and pre-measured.

As for the quality of the ingredients, they are mostly better than what you can find in the local markets. Rather than try  to explain….

This is what they have to say about themselves:

We’ve worked hard to build relationships with the same reliable, quality-controlled companies that supply top-notch ingredients to some of the finest restaurants in America. Want to get these specialty, high-quality ingredients on your own? Well, you’d have to drive to the farm to do it!

Location

Plated strives to support local suppliers and American farmers by limiting the number of imported ingredients included in our recipes. We pay close attention to sustainability of resources, and keep environmental implications at the forefront when scoping out new suppliers.

Seasonality

There’s a reason why our menu varies from one season to the next: Out-of-season produce is typically either grown in hothouse or shipped from around the world, which negatively affects taste. Additionally, eating seasonally helps support sustainable farming!

Fruit and Vegetables

Each Plated meal contains a generous helping of fruits and vegetables essential to a healthy diet. Since the fruits and veggies we put in each box are sourced direct from farmers, your Plated greens are fresher than what you’d buy at a grocery store. Your Plated box is bursting with essential vitamins and other valuable nutrients, so it’s good for your taste buds and your well-being.

Fat Content

Part of a healthy diet is including good-for-you fats like avocados, nuts, and salmon. Super foods like this are full of essential nutrients that help you to absorb more vitamins than you would otherwise. With Plated, you don’t have to worry about heavy meals that are laced in fat. We specially curate recipes that have a low saturated fat content.

Calories

Our typical entrees fall between around 600-800 calories, and each estimated calorie count may be found on each week’s menu. Meals are flavorful and filling, but not gluttonous enough to guilt-trip you to the gym.

Protein

Each Plated box includes a filling and flavorful portion of protein. We only source antibiotic-free meats that are raised humanely and without the antibiotics to ensure that our customers are getting the best of the best.

Carbohydrates, dietary fiber and whole grains

While some of our recipes do focus on pasta, rice, and other carbohydrate-rich ingredients, we also take care to include menu options that are carbohydrate-free and gluten-free.

Quality

We’ve worked hard to build relationships with the same reliable, quality-controlled companies that supply top-notch ingredients to some of the finest restaurants in America. Want to get these specialty, high-quality ingredients on your own? Well, you’d have to drive to the farm to do it!

Back to our thoughts:

Plated is based out of Manhattan and presently has approximately 15 full-time employees.  It is the vision of founders Nick Taranto and Josh Hix. They discovered, as young guys living in NYC, that it was difficult after working many hours a week, to pour over recipes, compile a shopping list, hope that the stores have the ingredients you need, then take everything home to prep, cook, and finally, clean-up.

They decided to eliminate some essential steps in order to get people back into the kitchen without menu planning, shopping, etc. You go to the website, and select which dishes you’d like to make for the week. The minimum order is 4 plates (which represents two meals for two people on any given night) per week. If you’re a member which is $10 monthly, your dishes are $12 per plate (essentially $24 a night for two people — translation: cheaper than eating out — and that includes FedEx shipping to your doorstep). The thing to remember here is that they ship to you almost everything you could possibly need to make the meal. You may need to provide, water, oil, and of course cookware. All ingredients come to you neatly packaged in a refrigerated box. Everything is pre-measured for you. One example is a dish we tested the other evening needed 1 teaspoon of rice wine vinegar. The perfect measurement arrived in a little container. Therefore, there is also no waste involved. You do not need to go out for a particular dish and purchase an entire jar of a spice which can be costly to be used once or twice and then you end up throwing the balance away when its ability for use arrived.

This is a really great concept for busy couples without children or single people (bonus: you get more than one meal out of each serving ) or empty-nesters. Overall, we find that we get 3 servings out of each “plate” which they say should serve two people. Although, sometimes they are spot-on that it will serve two people. The chance that you may have extra to take to work the next day for lunch is quite good.

Also, because the menu changes weekly and thousands of people are having what you are most likely having for dinner that night, they have a social-media component to their website where you can post comments, ask questions, or simply post your photo of  your meal.

Plated, we found, “forces our hand” to eat a variety of meals across each week, ingredients being locally sourced and better quality than the food stores, and portions that contribute to our health and not our demise! Also, we can see that one could save a lot of money by not eating out each night! So, stream your Pandora, pour a glass of wine – - cook with the ingredients they have shipped and enjoy the evening!

WestchesterEats likes Plated and hope that they succeed!

Sala on Hudson to close its doors

salalogo

Unfortunately, Sala on Hudson in Croton-on-Hudson will be closing its doors on December, 29th. If you are a fan of tapas, now is the time to get your last bite at this lovely locale.

It will be interesting to see what goes into the space next as no tapas venue has succeeded there, despite quality and nice wine offerings.

44 Maple Street

Croton on Hudson, NY 10520

914- 862-4100

Sala-on-Hudson extends Prix Fixe

Hudson Valley Restaurant Week provided Sala-on-Hudson with a great response to the idea of a prix fixe menu. Certainly, Sala has had a Sunday Brunch prix-fixe option, but this is a new opportunity to have tapas at a great price across various courses, everyday at dinner. To date, this menu goes through December 31st.

Sala brunch through 12 31

 

44 Maple Street

Croton on Hudson, NY 10520

914- 862-4100

HOURS

Monday  & Wednesday 5-10pm (Closed on Tuesdays)

Thursday – Saturday 5-11pm

Sundays  - Brunch begins at 11:00 service then continues through dinner