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W E S T C H E S T E R H E A LT H
WESTCHESTER
health&life THE GOOD LIVING MAGAZINE
f r o m W E S T C H E S T E R M E D I C A L C E N T E R June 2010/$3.95
& LIFE I
JUNE 2010
A TASTE o f We s t c h e s t e r Where chefs shop • Most-requested dessert recipes • Wine pairing tips • Authentic ethnic fare •
... and more!
VOTE! Westchester’s cutest baby Sailing lessons on the Hudson
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Little ears learn to hear A local cop’s weight-loss story I
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Why breastfeeding is best
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Contents
42
32
27 WESTCHESTER
health&life June 2010 Features 27
32
Where chefs shop Tag along on a local restaurateur’s buying trip—and hear 4 others share their sources.
Serving up secrets ‘What’s your most-requested dessert recipe?’ We asked three top Westchester chefs. Here’s what they revealed.
34
Perfect pairings
35
Grape expectations
36
A taste of home
38
Two local experts suggest appropriate wine pairings for four common dishes.
What happens if you choose wines by their labels?
13 Westchester whispers · I am Ironman · Craft beer here · Cast your vote: Westchester’s cutest baby! · Fresh-baked bliss · Come sail away · FREE skin scan! · Westchester lights up!
16 Flash
Captured moments around the county
18 Health Watch · Joining the ‘thin’ blue line · Ski trip with a brand-new heart · A child can now hear, thanks to technology · Gift of a smile · New moms note: The breast is best · Imaging—and imagination
42 Westchester gourmet Fine fare in the air Soaring views and stellar service highlight a meal at 42 in White Plains.
Where do Westchester residents from around the world find authentic native cuisine? Six of them dish on their favorite area restaurants and specialty shops.
44 Where to eat
Tempting spaces
52 Be there! A listing of local events you won’t
3 top Westchester dining spots for those with an appetite for fine design
Departments 6 Welcome letter
Your Westchester County
dining guide
want to miss
54 What’s happening at Westchester Medical Center
56 Faces of Westchester Get a grip
8 Editor’s letter COVER IMAGE : CHRISTOPHER BARTH
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Welcome LETTER
Exciting advances
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WITH THE ARRIVAL OF SPRING AND THE UPCOMing summer, Westchester Medical Center has some exciting news to share. I am pleased to announce the opening of two new and enhanced programs that will provide unique resources to the Hudson Valley region. Our Advanced Imaging Center recently launched a Women’s Imaging Center that brings all women’s imaging needs, including breast-care and bonedensity scanning services, into one comfortable and convenient location on our campus. At its helm is Julian W. Sanchez, M.D., an experienced and nationally known mammographer, whom you can read more about on page 25. In addition, the Balance Center at Westchester Medical Center has relocated to a state-of-the-art facility with the most advanced technology and equipment for evaluating and treating dizziness, vertigo and chronic balance problems. Led by neurotologist and skull-base surgeon Katrina R. Stidham, M.D., the experienced staff of the Balance Center includes audiologists, physical therapists and other professionals trained specifically to diagnose and help resolve balance issues. And, finally, please join me in congratulating 6-yearold Frankie Flora, a patient of our Maria Fareri Children’s Hospital, on being named a “Champion” for New York State by the Children’s Miracle Network Champions program, which honors remarkable children from the United States and around the world who have triumphed despite severe medical challenges. Frankie, who is from Poughkeepsie, was chosen for his indomitable spirit and courage as he continues to recover from a dog attack that occurred last year. Our thoughts are with Frankie as he represents New York at the White House and Walt Disney World as a true example of the heroic spirit we see in so many of our adult and pediatric patients who have overcome insurmountable odds.
Sincerely,
MICHAEL D. ISRAEL President and CEO Westchester Medical Center
1 Hunter Ave, Armonk
For additional information about Westchester Medical Center, visit our website at www.worldclassmedicine.com.
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Editor’s LETTER
Incredible edibles! WHAT COULD BE MORE FUN THAN FOOD? NOT much, we discovered, as we had an especially good time preparing this, our “Taste of Westchester” issue. Indeed, this month’s foodie focus gave us an excuse to satisfy all manner of culinary curiosities. For instance: Where, we wondered, do the best restaurant chefs buy the top-notch ingredients they use to create their edible enchantments? In “Where Chefs Shop” on page 27, one gifted restaurateur takes us on a shopping expedition, while four others chime in to share their (sometimes secret) sources. Our foodie hearts emboldened, we then asked chefs at three other notable Westchester eateries not only to identify their most-requested dessert recipes, but to share them. Happily, they obliged, as you’ll see on page 32. Tapping into the rich diversity of Westchester’s own population, we next asked six county residents—each of whom hails from a different foreign land—to reveal their favorite local places to find their native cuisines. See their picks on page 36. All this talk of food had us also longing for drink— but what to sip with our favorite fare? On page 34, two wine experts recommend their top pairings for four different entrée selections, forever easing our what-to-serve-withwhat uncertainties. Still, we couldn’t help but wonder: What if a wine was chosen based on the beauty of its label alone? Would such unsavvy selecting leave a sour taste or reveal new oenophilic delights? It was a little of both, as you’ll see in our taste test on page 35, where three wine lovers render their judgments on a trio of bottles picked purely for their eye-catching designs. You’ll learn about more tasty sips in our Westchester Whispers section, page 13, where we profile a local microbrewery that crafts a host of delectable beers. We’ll also tell you about an organic bakery in Scarsdale that whips up “unquestionably gourmet” goodies, as one customer attests— and then point you toward a local triathlon training group that could certainly help you stave off the extra padding you’d likely acquire sampling all the wonderful treats in this issue. Have a wonderful June, and happy dining!
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RITA GUARNA Editor in Chief
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Spent snow day playing with friends Came home with excruciating headache Diagnosed with life-threatening condition in his brain Rushed to Maria Fareri Children’s Hospital Life saved by pediatric neurosurgery team
Celebrated 13th birthday with pool party
Christopher Kirschbaum, brain surgery patient
Like any 12 year-old, Christopher Kirschbaum loves “snow days.� But without warning, Christopher’s happy, fun-filled day-off from school in January 2008 took a frightening turn for the worse. He came home from sledding complaining of a severe headache. Thinking he had a concussion, Christopher’s mom took him to their local emergency room for an examination. What they found shocked everyone. Christopher did not have a concussion, but rather a bleeding brain that was swelling inside his head. The bleed was caused by a dormant arteriovenous malformation (AVM) that awoke that day. Christopher’s life was in immediate danger, and he was rushed to Maria Fareri Children’s Hospital at Westchester Medical Center. Thanks to the clinical expertise of a hospital staff trained specifically for children’s care, the surgeries were successful, and in just a few days Christopher was writing, talking and watching the football playoffs from his hospital room. Seven months later and fully recovered, he celebrated his 13th birthday with a splash. Maria Fareri Children’s Hospital at Westchester Medical Center is a world-class hospital. Our doctors, nurses and staff are the leading experts in advanced pediatric medicine and are equipped with the latest medical technologies. Westchester Medical Center. One hospital, changing countless lives.
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WESTCHESTER
health&life JUNE 2010
Westchester Health & Life Staff
editor in chief RITA GUARNA
art director SARAH LECKIE
senior editor TIMOTHY KELLEY
managing editor JENNIFER CENICOLA
assistant editor KRISTIN COLELLA
interns PATRICE HORVATH , DIANE SZULECKI
group publisher
What matters most is what you can’t see
WILKIE F. BUSHBY
executive vice president, publishing director DEBORAH JONES BARROW
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advertising account executives LOUISE DEMMEL , MARY MASCIALE
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director, internet & new media NIGEL EDELSHAIN
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materials, craftsmanship and service
ANNMARIE MARANO
that have been our focus since 1972.
director of production CHRISTINE HAMEL
sales & marketing coordinator
Call today for an appointment with one of our design specialists!
ELIZABETH MEE
senior art director, agency services KIJOO KIM
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circulation director LAUREN MENA
editorial contributions: The editors invite letters, article ideas and other contributions from readers. Please write to Editor, Westchester Health & Life, 110 Summit Avenue, Montvale, NJ 07645; telephone
787 Chestnut Ridge Road Chestnut Ridge, NY 10977 888 - 399 - 0683 www.bbpoolandspa.com
201-571-7003; fax 201-782-5319; e-mail editor@wainscotmedia.com. Any manuscript or artwork should be accompanied by a selfaddressed envelope bearing adequate return postage. The magazine is not responsible for the return or loss of submissions.
advertising inquiries: Please contact Wilkie Bushby at 201-571-2220 or wilkie.bushby@wainscotmedia.com
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Westchester Medical Center Staff
president & ceo MICHAEL ISRAEL
chairman, board of directors JOHN F. HEIMERDINGER
senior vice president, marketing and corporate communications KARA BENNORTH
director media relations/photography DAVID BILLIG
director, community relations and outreach ISABEL DICHIARA
director editorial information management LESLIE MILLS
director of communications, Maria Fareri Children’s Hospital at Westchester Medical Center ANDREW LAGUARDIA
photo/digital imaging BENJAMIN COTTEN
WESTCHESTER MEDICAL CENTER Valhalla, N.Y. For general information, call 914-493-7000. Visit Westchester Medical Center on the Internet at www.worldclassmedicine.com.
PUBLISHED BY WAINSCOT MEDIA
chairman CARROLL V. DOWDEN
president MARK DOWDEN
executive vice president, publishing director DEBORAH JONES BARROW
vice presidents AMY DOWDEN NIGEL EDELSHAIN RITA GUARNA SHANNON STEITZ
subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Westchester Health & Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail lauren.mena@wainscotmedia.com.
Westchester Health & Life is published six times a year by Wainscot Media, 110 Summit Avenue, Montvale, NJ 07645, in association with Westchester Medical Center. This is Volume 6, Issue 3. ©2010 by Wainscot Media LLC. All rights reserved. Subscriptions in U.S.: $14.00 for one year. Single copies: $3.95. Material contained herein is intended for informational purposes only. If you have medical concerns, seek the guidance of a healthcare professional.
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by Katherine Ann Samon
Westchester WHISPERS YOUR GUIDE TO LOCAL TRENDS, TREASURES, PEOPLE & WELL-KEPT SECRETS
Craft beer here Celebrate this Father’s Day by toasting Dad (or yourself) with one of the craft beers from the county’s only microbrewery, the award-winning CAPTAIN LAWRENCE BREWING COMPANY in Pleasantville (914-741-2337, www.captainlawrencebrew ing.com). “Every Father’s Day, we release St. Vincent’s Dubbel, a Belgian-style ale named for my father,” says owner Scott Vaccaro. (Don’t wait too long to try it—the ale is only avail-
I am Ironman
able for about two months of the year.)
They don’t have Robert Downey Jr.’s high-tech suit—they prefer swimwear and sneakers. But the WESTCHESTER TRIATHLON CLUB (www.westchestertriclub.com) is brimming with Ironmen. “I’ve done 12 Ironman races since I joined,” says Chuck Totero of New Rochelle. “I’m 61, but I competed in the Hawaii World Championship in 2005. Does that give you an idea of our group?” Uh, yeah. An Ironman Triathlon is a long-distance race that includes swimming, biking and running; the club is ideal for anyone training for one, says founder Richard Izzo of Rye Brook: “We offer the chance to train with a group, and take your performance to the next level.”
Captain Lawrence is a popular destination for those who appreciate craft beers—that is, high-quality beer with a distinct taste, traditionally produced in small amounts and only sold locally. Vaccaro, a South Salem native, opened the 8,000-square-foot facility in 2006. “We’re known for barrelaged, full-bodied, Americanized versions of Belgian ale,” he says. The insider’s choice is Imperial IPA (India Pale Ale), citrus-y and gold. While beer cannot be bought on the site (this is a production brewery), free samples are available on Fridays from 4 p.m. to 7 p.m. and on Saturdays from noon to 6 p.m., with hourly tours. Call the brewery or check the website for a list of special tastings and events, and to find local establishments that
CAST YOUR VOTE: Westchester’s cutest baby! Head to www.westchesterhealth andlife.com/cutestbaby to see all the adorable entries and let us know which tot you think should win. Voting ends June 27.
serve or sell the brewery’s goods. Count Pleasantville resident Kolson Pickard as one of the spot’s many fans. “The local dimension of Captain Lawrence beer is a big appeal for me,” Pickard says. “Plus, the brew is tasty, and the place is a whole lot of fun.”
ISTOCK
Fresh-baked bliss Terrific culinary finds are sometimes off the beaten path. Which is where you’ll find FLOURISH BAKING COMPANY (914-7251026, www.flourishbakingcompany.com), run by two culinary stars in a section of Scarsdale best known for its auto repair shops. Open the door at 160 Summerfield Street and you’re in the kitchen with married owners Diane Forley (formerly at Manhattan’s Verbena) and Michael Otsuka (formerly with Manhattan’s Thalia), who opened the bakery last October. “We use only organic grains and flours to produce food that’s healthy and delicious,” says Otsuka. Their offerings, all kosher, include rustic artisan breads, vegetable pies, soups and sweets. Flourish goods are known for rich flavors and fresh local ingredients, with an emphasis on seasonal recipes. Popular items year-round include olive-rosemary bread, chewy chocolate chip cookies and Friday’s challah. Says Scarsdale customer Linda Angel, “I love that it’s salt-of-the-earth food, but also unquestionably gourmet.” WESTCHESTER
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Westchester WHISPERS
COME SAIL AWAY “There’s nothing better than sailing on the picturesque Hudson River, with the sun at your back and the wind in your face—at an affordable price,” says Brendan Wilson, vice commodore of the Westchester chapter of the SOCIETY FOR THE EDUCATION OF AMERICAN SAILORS (SEAS; www.west chesterseas member.com). Find out for yourself at SEAS Basic Sailing Class, a four-week course ($195) that’s open to all skill levels and taught by Red Cross–trained instructors. The program includes evening classroom instruction plus weekend water training at Shattemuc Yacht Club in Ossining. (Sessions start June 23 and July 20.) Recent grads Fran and Jeff Wolff of Rye enthusiastically recommend the lessons. “We made a lot of friends, and we fell in love with sailing,” says Fran, who adds that they intend to keep up their new hobby. “We can’t wait to get back.” Indeed, students 18 and up who have completed the training (or those who show equivalent ability) can go on to join other SEAS activities. The nonprofit, all-volunteer organization regularly hosts social meet-ups, as well charter trips; past destinations have included Spain and the Bahamas. “If people like sailing, we’re there for them,” says Wilson.
FREE skin scan! Find out what shape your skin’s really in with a free digital skin evaluation (a $150 value) at DEMIRJIAN SALONS (914-686-0204, www.hildademir jian.com), a 7,000-square-foot skin- and hair-care center in White Plains. The noninvasive 20-minute test uses advanced technology to scan skin for sun damage, low collagen levels and other imperfections. “After the procedure we’ll give you a printout of your results and provide tips for correcting problems,” says owner Hilda Demirjian. Afterward, explore the salon and spa, or ask about the painless laser treatments administered by Demirjian, a laser specialist. Mamaroneck client Dolores Marino is all smiles about her recent laser hair removal: “I’m extremely happy with the results!” she says. As part of a Father’s Day promotion this month, buy any service for yourself, and he’ll get a treatment for 50 percent off. —Kristin Colella
Westchester lights up!
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SHUTTERSTOCK
Celebrate Fourth of July weekend with a bang at these fantastic fireworks displays around the county: Kick off your festivities early with the free KENSICO DAM MUSIC FEST AND FIREWORKS on July 3 at Kensico Dam Plaza in Valhalla (914-864-7275, www.westchester gov.com/parks); while fireworks launch at 9:15 p.m., gates open at 5 p.m. for picnicking, and live music begins at 6 p.m. On July 4 proper, watch colorful explosions over Long Island Sound at PLAYLAND AMUSEMENT PARK in Rye (914-813-7010, www.ryeplayland.org), starting at 9:15 p.m.; admission to the park is free, but parking costs $10. Or view the free extravaganza at FIVE ISLANDS PARK in New Rochelle (914-654-2092, www.newrochelle ny.com), set to begin at 9:30 p.m., rain or shine!
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FLASH “ONE NIGHT IN PARADISE” WAS THE THEME as Pleasantville-based Hope’s Door hosted its annual gala at Coveleigh Club in Rye, featuring live music, tropical beverages, island-inspired fare and more. Proceeds will help the group in its mission to serve and shelter victims of domestic abuse. Manursing Island Club in Rye, meanwhile, was the site of a cocktail and dinner fundraiser for Hailey’s Hope Foundation, which provides services to families with premature and seriously ill newborns. Finally, walkers converged in Valhalla for the “Go the Distance” walk and family fun day, benefiting Maria Fareri Children’s Hospital at Westchester Medical Center. Proceeds will aid the development of a new Ronald McDonald House of the Greater Hudson Valley.
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HOPE’S DOOR GALA 1. Holly Rodriguez, Carlla Horton and Miguel Rodriguez 2. Marcie Evans-Shulman 3. Kori Shay and Jill Touitou 4. Kevin and Tracey Matson
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‘GO THE DISTANCE’ WALK AND FAMILY FUN DAY
6. Edmund F. La Gamma, M.D., and Kalliope La Gamma
8. Mike and Kacey from 100.7 WHUD FM; event Grand Marshal Andrew Busenbark; Megan and Brian Busenbark
7. honorees Brenda and John Fareri
Think you belong in Flash? Send photos from your gala or charity event to Westchester Health & Life, att: Flash editor, 110 Summit Avenue, Montvale, NJ 07645; or e-mail editor@wainscotmedia.com. Include your contact information, a short event description and names of all who appear. (Submissions are not guaranteed to be published and must meet the following image specs: 4x6 color prints or 300 dpi jpg, tif or eps files. Prints must be accompanied by an SASE in order to be returned.)
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5. honorees Scott and Tara Mikolay
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W H AT ’ S N E W I N M E D I C I N E A N D H O W Y O U C A N S TAY W E L L
Joining the ‘thin’ blue line WEIGHT-LOSS SURGERY HELPS A MAN FULFILL HIS GOAL OF BECOMING A POLICEMAN
PUTNAM VALLEY RESIDENT Craig Kelly, 35, has wanted to be a police officer for as long as he can remember. But while some people dream too big, Kelly had the opposite problem: He was too big for his dream. Fortunately, thanks to a bariatric (weight-loss) procedure at Westchester Medical Center, he now spends his workdays in a blue uniform that fits just fine. Craig’s father, Robert Kelly Jr., is a retired cop with the Westchester County Police, and Craig remembers the camaraderie in his dad’s squad. “Whenever a family needed something, another cop was always there,” he recalls. “They all became like a second family.” Growing up in Cortlandt, he and his brother, Robert III, three years older, played cops and robbers, always looking up to their heroes. Robert joined the county force as well, but Craig couldn’t: He was too heavy to pass the physical fitness test that was required. “I was always the big kid,” says Kelly. “My brother and I together looked like the number 10.” Craig’s weight reached 250 pounds in high school, but playing sports kept it from going higher. After graduating, he dropped sports and added pounds. “I just ballooned,” he says. “I was a sucker for big meals.” Working odd hours as a security guard in retail stores— “That was as close as I could get to law enforcement”—didn’t help. “I’d stop at McDonald’s at 6 a.m. after the night shift, eat a big meal and go to bed,” he admits. Craig Kelly is shown at left in the uniform he wears today as a police officer in the village of Sleepy Hollow.
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“I used to have to catch my breath walking across a store. Now I was running 2 miles and doing obstacle courses.” an offer that winter, he was determined to give it a try. Over the years he tried every diet and even First, he underwent an extensive interview and worked with doctors and nutritionists, with some shortbackground investigation. He passed those. Then came term success always followed by long-term failure. By the fitness test. He had to do a certain number of pushage 32, he weighed 418 pounds. He knew time was runups and sit-ups and complete a 1.5-mile run in under ning out on his dream. Police recruits need to begin the 12:53. “As I was coming around the last lap, they were application and testing process by age 35. So he began yelling the time left—20 seconds, 15, 10—and from looking into weight-loss surgery. Though he’s “not a fan somewhere within I started sprinting,” he says. of doctors and hospitals,” he knew that “if I was going to Kelly crossed the finish line in 12:47. “I collapsed do it, I had to do it now.” into a snowbank,” he says, “but it felt like Christmas Day.” Some online research led him to Thomas D. That was just the beginning, though. He then Cerabona, M.D., a well-regarded bariatric surgeon at went through six months of rigorous training at the Westchester, and he set up an appointment. Police Academy, coincidentally located adjacent to the “The first or second time we met, he talked about medical center. his goal of becoming a cop,” says Dr. Cerabona. “I told “There was a lot of physical training that was him I had worked with many patients who were already very difficult,” he says. “But I could actually do it. I police officers or firefighters and who’d gained too much used to have to stop to catch my breath walkweight, and I got them back to work. So there ing from one end of a store to the other. Now I was no reason he couldn’t reach his goal.” found myself running 2 to 3 miles and doing On October 22, 2007, Dr. Cerabona obstacle courses.” performed a Roux-en-Y gastric bypass. The By the end of the academy he was down laparoscopic procedure involves creating a to 210 pounds—his goal weight. He graduated small pouch at the top of the stomach and on May 29, 2009. It’s police tradition that other then connecting that pouch to the large intesfamily members who are officers present the tine, bypassing the small intestine. This pregraduate with his or her diploma. “My dad and vents the patient from eating too much and brother were up there with me,” Kelly says. “We also lowers the number of calories absorbed. Thomas D. Cerabona, M.D. all cried.” The 21⁄2-hour procedure went well, and A year later, Kelly has gained back only after two nights in the hospital Kelly went 10 pounds, reaching 220. “He’s done great,” says Dr. home. Following a few weeks of recovery and slowly Cerabona, who still sees Kelly twice a year to monitor his adjusting to solid foods, he joined a gym. “And the vitamin and mineral levels, which need constant suppleweight felt like it was falling off,” he says. mentation. “It is a real pleasure to help someone like He lost 60 pounds in the first six weeks. “It’s comhim meet his goals.” mon to lose about 10 percent of your weight in the first Kelly is justifiably proud. “It’s a sense of empowsix weeks,” Dr. Cerabona says. “He lost more than that, erment, not just with the job but for myself personally,” which was a bit quick but not unexpected. It slowed he says. “My experience leading up to the job makes me down after that.” appreciate it more. When I go out on the road it’s like a After three months, Kelly had lost 100 pounds. In gift—I think, ‘You’re in a police car. You’re a cop now.’” I the fall of 2008, he took the written test to become a police officer—and scored a 90 percent. With such a high grade, he received notices from several forces in the To find out more about weight-loss surgery at area that they would be adding officers, but he knew he Westchester Medical Center, please call 877-WMCwasn’t yet ready to pass the physical fitness test. DOCS or visit www.worldclassmedicine.com. However, when the village of Sleepy Hollow made him
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Health Watch
Ski trip with a brand-new heart LESS THAN SEVEN WEEKS AFTER
Peter Sinnott III (center), shown above with his wife,
A TRANSPLANT, THIS 69-YEAR-OLD RYE MAN
Rosemary, and his son, Peter
HIT THE SLOPES OF VERMONT
IV, put his brand-new heart to a test in March, less than
THIS PAST MARCH 9 DAWNED WARM AND clear, and Peter Sinnott III, 69, knew what he had to do. Four feet of fresh snow had fallen in Vermont, so he and his wife, Rosemary, called their son, Peter Sinnott IV, and said, “Take the day off.” They all drove from the elder Sinnotts’ Rye home to Vermont’s Stratton Mountain and enjoyed five hours of superb late-season skiing. Not bad for a man who’d had a heart transplant just six weeks before—someone who had been close to dying. Sinnott went skiing without his physician’s consent. “I was both angry at him and proud of him,” says Alan L. Gass, M.D., Director of Heart Failure, Mechanical Circulatory Support and Heart Transplant at Westchester Medical Center. “Angry because sometimes patients don’t know what they are getting into, but proud because it showed exactly the attitude you want to see in a transplant patient: the will to get more out of life.” That will helped Sinnott overcome an obstacle in 20
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7 weeks after receiving it.
getting his new heart: his age. Many medical centers won’t do a heart transplant on someone over 65. Others put such patients on “alternative” lists for less-than-perfect hearts. Sinnott was on such a list at another New York metro area hospital when he learned that Westchester’s transplant team is one of the few willing to put a strong donor heart into an older patient if that patient is in otherwise excellent health. And that describes Sinnott—who owns a real estate management company—to a T. An athlete all his life, he was a marathon runner and skier who kept his weight down and never smoked or drank to excess. He did everything he could to stay fit, but couldn’t overcome his
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“Our 65+ heart-transplant patients have a survival rate equal to or better than that of younger folk,” says Dr. Gass. Alan L. Gass, M.D.
genetic predisposition for heart disease. His father and two of his uncles died of heart attacks in their 50s. “They were overweight and smoked and drank too much, so I didn’t worry about it,” he says. That changed in 2002, when he suddenly started suffering fainting spells. After visiting seven specialists at six regional hospitals—“When it comes to your heart, you want to be sure,” he says—he was diagnosed with a condition called arrhythmogenic right ventricular dysplasia (ARVD). ARVD is a rare genetic disease that disrupts electrical impulses and causes the heart to go into arrhythmia. It can lead to heart attack and heart failure and is often fatal. In December 2002 Sinnott had a pacemaker and defibrillator implanted at a New York City hospital, and in the next six years the hospital had to restart his heart three times. “Bottom line: It saved my life,” he says. But by 2008 he was having more trouble walking and exercising, and when he passed out again, his cardiologists determined his heart was failing. He entered the heart transplant program at the city facility, whose protocol is to put patients over 65 on an “alternative” list for imperfect hearts. “I understood their philosophy, and they did keep me alive for more than a year, but I was growing sicker and getting impatient,” Sinnott says. In September 2009, he was at a party when someone asked him about the “purse” he was carrying—an infusion pump that constantly fed him intravenous medication to help regulate his heart. Sinnott told the man his story. “You should meet my son,” the man said. “He’s a heart surgeon at Westchester.” The surgeon, Paul Saunders Jr., M.D., helped get Sinnott an appointment with Dr. Gass. “When I met him he was blue in the extremities, markedly short of breath, barely able to get out of a chair to walk across the room,” Dr. Gass says. “But we found that his only health problem was his heart, and our transplant team has published data showing that our patients over 65 had a survival rate equal to or better than that of younger folk. We believe age is not the only factor. In
many ways a healthy 66-year-old is a better candidate than a sick 50-year-old. We transplanted a man who was 72; he’s now 84 and still running a lumberyard.” “Dr. Gass told me right off the bat, ‘We will not give you a “secondary” heart,’” Sinnott says. He was listed 1-A and put directly into the hospital on December 3, 2009. For several weeks he waited, growing ever sicker. His doctors knew he was on borrowed time. But the Sinnotts had a good feeling. “I was sure I’d get a heart on my birthday, January 20,” he says. He was off by just a little. The surgery took place just after midnight on the 22nd. David Spielvogel, M.D., Program Director of Heart Transplantation; Ramin Malekan, M.D., cardiothoracic surgeon; and Dr. Saunders did the procedure. Afterward, they told Rosemary it had been done “just in time.” His heart was even more damaged than they’d thought. He’d had, at best, three days left. “I was dumbstruck, speechless,” Rosemary says. “I had a lot of people praying for me,” says Sinnott. “A few days later, my sister brought me a page from her desk calendar. The cartoon on the day of my surgery showed a guy sleeping in a field with a big heart over him and the caption, ‘Today something great will happen.’” “Someone was looking out for him,” Dr. Gass says. “I strongly believe in these things, and his family’s spiritual nature probably helped keep him alive. I told him he could be here up to 6 months, and he was here just two. Some things are beyond our understanding.” Sinnott recovered quickly and decided to take his grandson, Michael, 7, on a test ski trip to Mohawk Mountain on March 7, just six weeks after his operation. “I didn’t try to talk him out of it—it wouldn’t have done any good,” Rosemary says with a laugh. When that went well, he made plans to ski Vermont. Dr. Gass says that when he saw the photos of that trip, “I beamed like a proud papa.” Now he jokes that he wants to ski with Sinnott in Colorado next year. That would be fine with Rosemary. “He saved my husband’s life,” she says. I
To learn more about heart transplantation at Westchester Medical Center, please call 877-WMC-DOCS or visit www.worldclassmedicine.com/transplant.
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Health Watch The cochlear implant includes an external piece that sits behind the ear; it can be customized with a “skin” in a bright-colored design.
A child can now hear, THANKS TO TECHNOLOGY FOR A DEAF BABY, COCHLEAR IMPLANTS
says, a sound has to be 90 decibels or more to be heard at all. “That’s the sound of a power tool at close range.” Hearing aids help some people with profound MELISSA CASTILLO WILL NEVER FORGET loss, so Layla was fitted with them between the ages of the first time she called her daughter Layla’s name and 3 months and 9 months. “We assessed her to see if she was Layla turned to look at her. making any progress with hearing or pre-language skills “I cried,” she says. “Just tears of joy.” such as babbling,” Dr. Stidham says. But she was not. Born deaf, the baby was more than a year old “That’s when I finally accepted that she was deaf,” when she first gave this simple response. And she was says Castillo. That’s also when Dr. Stidham began talkable to give it because of an advanced cochlear implant ing about cochlear implants. These devices do more than procedure performed at Maria Fareri Children’s Hosjust amplify sound, like hearing aids. Many profoundly pital at Westchester Medical Center. deaf people have a defective cochlea—a spiral-shaped tube Castillo, a Nyack resident, says she had trouble in the ear that turns sound waves into signals that travel accepting the news when she learned, after Layla’s birth through the auditory nerve to the brain. A cochlear on September 13, 2008, that her daughter had implant directly stimulates the auditory nerve. failed newborn hearing tests and was “pro(See “How a Cochlear Implant Works,” at right.) foundly” deaf, with little or no hearing. A few weeks after placing the implant, “There is no history of deafness in audiologists hook the electrodes up to a comCastillo’s family, but that’s not unusual,” says puter to fine-tune the signals they receive. “We Katrina Stidham, M.D., Chief of Neurotology try to create a wave form that is similar to nor(a branch of medicine that treats neurological mal acoustic signals,” says Dr. Stidham. “Each disorders of the ear) and the leader of the pedielectrode is programmed differently; together atric cochlear implant program. they’re like a mixing board in a sound studio.” When hearing loss is “profound,” she The brain then takes time to learn to Katrina Stidham, M.D. OPEN UP THE WORLD OF SOUND
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interpret the signals and “hear,” she says. The sooner a child gets an implant, the quicker this learning process is. Layla’s first implant was put in her left ear in November 2009. After it was programmed, Dr. Stidham turned it on in mid-December. Layla quickly adapted to the implant and began vocalizing. In February 2010 her right ear received its implant. These devices have made a huge difference, Castillo reports. “She pays attention, is more playful and uses her voice a lot more,” she says. Three days a week Layla gets speech therapy, in which she is now practicing animal sounds such as “moo” and “quack” and words like “more,” “me” and “drink.” She also receives occupational therapy at home twice a week to work on her vocalization musculature. “She’s a happy baby,” her mom says. And Dr. Stidham says that with the implant and appropriate therapy, Layla will hear well enough to develop normal speech and language skills over time. n
HOW A COCHLEAR IMPLANT WORKS A cochlear implant is a small electronic device that provides a representation of sounds to a person who is profoundly deaf. Unlike a hearing aid, which amplifies actual sounds, it bypasses damaged portions of the ear and directly stimulates the auditory nerve. An external portion sits behind the ear, while another part is surgically placed under the skin. It includes: • a microphone (outside the skin), which picks up sound from the environment • a speech processor, which selects and arranges sounds picked up by the microphone • a transmitter and receiver/stimulator, which receive signals from the speech processor and convert them into electric impulses • an array of 16 to 22 electrodes, which collect impulses from the stimulator and send them to different regions of the auditory nerve Source: National Institute on Deafness and Other Communication Disorders, National Institutes of Health
To learn more about pediatric cochlear implant procedures at Maria
Fareri Children’s Hospital at West-
chester Medical Center, please call 877-WMC-DOCS, or visit www.worldclassmedicine.com/stidhampodcast to hear a one-on-one interview with Katrina Stidham, M.D.
GIFT OF A SMILE WHEN VOLUNTEER SURGEONS JOURNEYED TO PERU, THE PATIENTS WEREN’T THE ONLY ONES CHANGED FOR THE BETTER
Above, from left, Manoj Abraham, M.D.; Augustine Moscatello, M.D.; patient’s mother with child; Lianne de Serres, M.D.; John Bortz, M.D.; and anesthesiologist Mosses Bairamian, M.D.
KIDS CAN BE CRUEL WHEN A PLAYMATE looks different—with a cleft lip and palate, for example. Usually repaired by surgery in the U.S., these conditions go untreated more often in places like Peru. But recently, several Westchester Medical Center doctors went to that country as medical volunteers to address them. Traveling under the sponsorship of a Milford, Connecticut, group called Healing the Children Northeast (www.htcne.org), they included Manoj T. Abraham, M.D., a facial plastic and reconstructive surgeon; Augustine Moscatello, M.D., Chief of Otolaryngology; John Bortz, M.D., an oculoplastic surgeon (one who treats structures around the eye); Lianne M. de Serres, M.D., a pediatric otolaryngologist; and Mosses Bairamian, M.D., an anesthesiologist. With a team of about 20 nurses, other anesthesiologists and technicians, they did more than 40 operations— mostly cleft-lip-and-palate reconstructions—in threeand-a-half days in a small hospital in Lima. “It’s a transformative experience,” reports Dr. Abraham. Of course, young faces were made to look more attractive, but he’s talking about a transformation in the volunteers themselves. “The first-timers are the most moved,” he says. “It’s emotional, knowing that you’re changing a life in such a significant way.” n W E S T C H E S T E R H E A LT H & L I F E
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Health Watch troenteritis, severe lower respiratory tract infections, dermatitis, asthma, obesity, type 1 and 2 diabetes, childhood leukemia, colitis and sudden infant death syndrome. To make an even dozen, toss in a report by Australia’s Telethon Institute for Child Health Research. Of 2,366 children born to women enrolled in a pregnancy study, those who were breastfed for more than six months were at lower risk of later mental health problems. “Breastfeeding for a longer duration appears to have significant benefits for the onward mental health of the child into adolescence,” lead researcher Wendy Oddy, M.D., wrote in the online version of The Journal of Pediatrics just last December. What’s good for baby is also good for mom. The AHRQ report linked prolonged lactation with a reduced risk of type 2 diabetes and breast and ovarian cancer in mothers, while exclusive bottle-feeding or withdrawing the breast early was associated with an increased risk of postpartum depression (reasons 13 through 16). Newer evidence sings the same tune. A study in the May 2009 Obstetrics & Gynecology analyzed data from 140,000 postmenopausal women. Those who breastfed for one or more months were not only less likely candidates for diabetes, but for high blood pressure and high cholesterol too. And if they breastfed for more than six months, they were less apt to have a heart attack or stroke. (That’s 17 through 19.) Reason 20: your waistline. A study presented at an USE NATURE’S FEEDING SYSTEM FOR YOUR American Heart Association conference this March BABY’S SAKE—AND YOUR OWN found that middle-aged women who consistently breastfed their children had waist circumferences that were an DECIDING WHETHER TO BREASTFEED YOUR average of 2.6 inches smaller than women who had infant? Here’s one health issue on which the old phrase never breastfed. (This circumference, of course, is a risk “the jury’s out” does not apply, says Rhonda Valdesfactor for diabetes and cardiovascular disease.) Greene, a nurse and lactation consultant for Maria Far“Breastfeeding burns extra calories,” says Valdeseri Children’s Hospital at Westchester Medical Center. Greene with a laugh, “so I tell moms that if they breastThe verdict is definitely in: The breast is best. feed they can eat more and still lose weight.” “Breastfeeding is a win-win for both moms and These mountains of clinical evidence babies,” says Valdes-Greene. have prompted the American Academy of If you need 20 reasons, science has Pediatrics to recommend that moms keep breastthem—and 9,000 studies too. That’s how many feeding until the baby is at least 1 year old. the U.S. Agency for Healthcare Research and And the New York State Department of Quality (AHRQ) reviewed for its 2007 report Health has started a statewide push to promote Breastfeeding and Maternal and Infant Health the benefits of exclusive breastfeeding for the Outcomes in Developed Countries. It found that first six months, says Valdes-Greene. “We are breastfeeding was associated with a reduction doing lots of educational seminars in the hosin children’s risk of (here are reasons 1 through Rhonda Valdes-Greene, pital for both staff and patients.” I R.N. 11): acute otitis media (ear infections), gas-
New moms note: The breast is best
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Imaging—and imagination RADIOLOGY MEETS CREATIVITY IN THE CAREERS OF THIS ACCOMPLISHED TRIO
PERRY GERARD, M.D. Radiologist and nuclear medicine specialist Perry Gerard, M.D., performs procedures for diagnostic and therapeutic purposes as Chief of Nuclear Medicine and Vice Chair of Radiology at Westchester Medical Center. But his patients and students call him “Dr. Balloon.” That’s because he uses magic, ventriloquism and balloons in his work as a doctor and mentor to medical students. An entertainer since childhood, Dr. Gerard began using his performing skills in medical school at Ross University and his residency and fellowship at Brooklyn’s Maimonides Medical Center. He even has a website: www.doctorballoon.com. “Teaching is my love, whether it’s my patients or my students, and I teach with creativity and imagination,” says Dr. Gerard, a Woodmere resident who with his wife, Doris, has two grown daughters. As Dr. Balloon, he can twist balloons into the shape of any part of the anatomy to demonstrate procedures. “It’s been documented that patients who understand their procedures and diseases have better outcomes,” says Dr. Gerard. “When I see someone smile and understand what I am teaching, I feel great. I am golden.”
JULIAN W. SANCHEZ, M.D. As Director of Breast Imaging at Westchester Medical Center, Julian W. Sanchez, M.D., is an expert on mammograms and other breast imaging procedures. A Queens native who now lives in New Rochelle, Dr. Sanchez says he became a doctor by default. “I wanted to take chemistry in my freshman year at New York University, but they wouldn’t let you if you weren’t pre-med,” he says. So he switched his major from mathematics—and went on to attend NYU Medical School. After further training at the State University of New York Health Science Center at Brooklyn and St. Vincent’s Hospital in Manhattan, he worked at St. John’s Riverside Hospital in Yonkers. He came to Westchester Medical Center in January. “I always thought this would be an exciting place to work,” he says. He directs the new Women’s Imaging Center, which opens at the medical center this month, and hopes to bring in new technology, such as tomosynthesis, an advanced digital mammogram; BSGI (breast-specific gamma-ray imaging); and breast MRI (magnetic resonance imaging). Traveling the world fills much of Dr. Sanchez’s spare time—he’s been to six continents.
ROBERT S. SHAPIRO, M.D. The chance to be involved in a department’s redevelopment brought Robert S. Shapiro, M.D., to Westchester Medical Center as Vice Chairman, Medical Operations in Radiology, in March. “We’re in the midst of a complete upgrade of staff, equipment and services, and I’m thrilled to be a part of that,” he says. He spent the past two decades at Mount Sinai Medical Center, where he attended medical school and did a residency before becoming an attending radiologist and head of the Body Imaging Section. He focuses on major organs of the torso and abdomen, with a special interest in liver imaging. “Westchester is a primary center for liver disease, so it’s a great fit for me,” he says. The Brooklyn native lives in Manhattan with his wife, Nieca Goldberg, M.D., a cardiologist at New York University Medical Center, and in his free time rides a bicycle and takes photographs. “Today’s technologies allow us to look into the body, see blood vessels and assess the blood flow of tumors noninvasively,” he says. “We can make very accurate diagnoses with minimal patient discomfort. Imaging has come a long way and is progressing rapidly.” I
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WESTCHESTEREATS
by Cathy Cavender
Where chefs shop TAG ALONG ON A LOCAL RESTAURATEUR’S BUYING TRIP—
ISTOCK
AND HEAR 4 OTHERS SHARE THEIR SOURCES
YOU CAN’T HAVE A FABULOUS MEAL WITHout great ingredients. So where do Westchester’s top chefs find the makings of their famed fare? To find out, Westchester Health & Life tagged along on a food-buying expedition with Matthew Karp, head chef at Plates in Larchmont (914-834-1244, www.platesonthepark.com),
who can regularly be found searching Westchester food markets for intriguing ingredients and lastminute inspiration. We spent an energetic morning hitting the markets with Karp, and also convinced four other area chefs to reveal their favorite places to find fresh, flavorful and sometimes exotic foods. continued WESTCHESTER
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can make a perfect risotto.” He zeroes in on the floor-toceiling shelves brimming with olive oil and balsamic vinegar, and selects a special bottle of Aceta Balsamico Tradizionale de Modena for his uncle’s 70th birthday. “It’s aged in casks, like wine,” he explains. Price tag: $86. We next head down the block to Village Farms, a Korean fruit and vegetable market. The owners get their produce from Hunts Point Market, Karp explains, as do many local stores—but “there are various degrees of quality. Here, it’s top-notch ... and they charge for it.” Still, Karp doesn’t mind. “The nectarines and peaches in the summer are out of control!” he says happily.
10:30 a.m.
We’re zipping toward White Plains, home of two of Karp’s favorite Asian supermarkets. Though Karp studied at Le Cordon Bleu and trained in Europe and New York (he worked under Roger Verge in France and the colorful Gordon Ramsay in London, and at Restaurant Daniel and Bouley in New York City), he has a fondness for Asian cuisine. In fact, Karp confides, his culi-
CHRISTOPHER BARTH
It’s a gorgeous spring morning, and Karp pulls into the parking lot at Plates. The cozy, cottage-style building—which, during its 100-plus years, has been a rest station for New Haven Line conductors, a butcher shop and an Irish pub—is quiet, but Karp is bursting with energy. He’s already been to his aikido class (the chef is also a three-time Ironman triathlete) and is ready to hit the road. We take off for one of his favorite food purveyors, Cosmo & Alex Pisano Brothers, an Italian-American deli in downtown Mamaroneck (914-381-4402). A local fixture for 45 years, the shop is bursting with enticing foods, most imported from Italy. Salami, prosciutto and fragrant cheeses dangle tantalizingly. Pungent olives and a mouthwatering display of prepared foods fill a counter. Karp excitedly points out dried beans and grains, such as faro, and the entire aisle of dried pastas, featuring varieties hard to find in the U.S. Across the aisle are bags of rice for risotto. For aspiring gourmets, Karp recommends carnaroli—“so forgiving that even a first-timer
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nary education began in junior high when he and his mom took cooking classes at Manhattan’s China Institute. So it’s no surprise to learn that the chef is a big fan of the Japanese market Daido (914-683-6735). A small selection of interesting potted plants is stacked near the doorway, including shisito peppers (delicious fried with olive oil and sea salt). In the condiments aisle, he picks up miso paste for tonight’s sardine croquettes. Nearby is Koon Chun Hoisin Sauce, which Karp pronounces “the best! You could eat it off a napkin, it’s so good.” He buys a bottle to use in Chinese pork buns. The store’s highlight is its pristine fish—so fresh, the flesh actually sparkles. He admires the sushi-grade tuna and baby octopuses, then selects tilefish for tonight’s ceviche. He resists mizuna greens, garlic chives, daikon radish, cucumbers ... but the truth is, he says, “I’m tempted to buy everything I see.”
Michoacan (914-654-9315). We devour delicious pork tacos and shrimp tostadas, then walk down the street to Viva Ranch. “A dollar ninety-nine for a pineapple!” Karp exclaims as we walk in. “That’s a great price.” Karp is a big fan of chef Rick Bayless, who specializes in authentic Mexican fare, and it’s clear that he knows We drive into his Latin foods. He eyes hot sauces, downtown White Plains to Kam Sen “I’m tempted jalapeños and dried peppers, selecting Asian Market (914-428-4500, to buy everything some fine speckled cranberry beans for a www.kamsenfoods.com), where we soup and epazote (Mexican oregano) for wander past tanks of live fish, butchers I see,” says a favorite Bayless recipe. Just past the with cleavers and cases of beef and cactus leaves, some baby eggplants catch Karp, eyeing the poultry. The chef tosses a few cans of his eye. He decides they’d be just the lychees in his cart—“the canned prodofferings at Daido thing to hollow out and stuff with the uct has an even stronger flavor than Japanese market lamb (from Fleisher’s Grass-Fed and the original,” he explains—to serve Organic Meats in Kingston; 845-338with foie gras or to make lychee martiin White Plains. 6666, www.fleishers.com) he’s planning nis. In the noodle aisle, Karp examto braise with mint for tonight’s menu. ines wide Shanghai and thick udon Pleased, he shovels some into large bags. varieties before selecting a few packages of lo mein for a
11:15 a.m.
duck ramen-style soup. We move on to the greens— “Their greens can’t be beat!” —where he grabs some bok choy and yu choy (similar to Chinese broccoli). He also snatches up a couple of packages of whole garlic heads. “We’ll deep-fry them whole and use them as garnishes!”
11:45 a.m.
By the time we arrive on New Rochelle’s Main Street, we’re ravenous. So before tackling the bustling Viva Ranch Fruit Market (914-632-6496), Karp takes us to his favorite local dive—the hospitable El
1:15 p.m.
At Auray Gourmet in Larchmont (914-833-3274, www.auraygourmet.com), Karp heads straight for the meats and cheeses. “Their charcuterie is second to none!” he raves, pausing to admire the Camembert, Tallegio, Chimay from Belgium and Humboldt Fog blue. You can see that he’d like to sample it all—but there’s an afternoon meeting on the calendar and a menu to prepare. Diners are looking forward to their night out; responsibility calls. And the chef answers. continued WESTCHESTER
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Chef Matthew Karp’s recipe for steamed littleneck clams with coconut and green curry and coconut wave foam 3 dozen clams 3 cups water 3 tablespoons green curry For the sauce: 1 clove garlic, chopped 1 teaspoon chopped ginger 3 tablespoons olive oil 1 can coconut milk 1 bunch cilantro For the foam: ⁄2 can coconut milk 1 ⁄2 cup water
1
• To make the sauce, sauté garlic and ginger gently in olive oil. Add coconut milk and simmer for 15 minutes. • Add cilantro (reserving some for garnish) and cook for 1 minute only, then immediately puree in a blender. • With a spoon or ladle, force the mixture through a sieve to achieve a smooth sauce. • Scrub the clams in three changes of water. • To steam open the clams, bring 3 cups of water to a boil in a pot with a tight-fitting lid. Add clams and cover, steaming for about 4 minutes and shaking the pot from time to time. • Add green curry and the cilantro sauce to the pot. Shake to blend. • In a small saucepan, prepare the foam: Mix coconut milk and water, then warm it to blend. • Skim off foam and spoon over clams. Garnish with a few reserved cilantro leaves.
ON THE FLAVOR TRAIL Four chefs share a cornucopia of local food sources RAFAEL PALOMINO, proprietor and chef at Sonora in Port Chester, (914-933-0200, www.sonora restaurant.net) and author of the new book Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties (Chronicle Books)
“Whole Foods Market in White Plains (www.whole foodsmarket.com) has a great selection of fruits and vegetables—very fresh,” says Palomino. The La Marqueta markets in Mount Kisco (914-244-3000) and Port Chester (914-939-1330) are another favorite source for fruits, while Despaña in Queens (718-779-4971, www.despanabrandfoods.com; shipping available) is a go-to supplier for chorizo. “They have any type— Colombian (pork sausage with cumin, garlic and coriander) and dry—as well as Serrano ham and cheeses,” he says. He also cites Kalustyan’s in Manhattan’s Little India (212-685-3451, www.kalustyans.com) for exotic spices like saffron, plus dried mango pulp in the winter, when fresh fruits aren’t in season. No need to venture into the city unless you’d just like to—Kalustyan’s is happy to ship. BRUCE BEATY, executive chef at Red Hat on the River, Irvington-on-Hudson (914-591-5888, www.red hatbistro.com)
ISPOT
Beaty enjoys shopping at the Hastings Farmers Market (www.hastingsfarmersmarket.org), where he looks for eggs from chickens raised locally, without steroids, antibiotics or growth hormones. “You hold these eggs and they feel heavy for their size—like paperweights,” he says. “When you crack them open the yolks are orange, not yellow—like the color of a school bus.” He also recommends Hastings Prime Meats (914478-2392) in Hastings-on-Hudson and Dante Delicatessen (914-946-3609) in White Plains, and says DeCicco Family Market in Ardsley (914-813-2009, www.deciccos.com; other locations can be found in Pelham and Scarsdale) is a good source for cheese as well as Spanish and Italian foods. A bit beyond Westchester, Beaty recommends the cheeses from Coach Farm in Pine Plains (www.coachfarm.com) and the Old Chatham Sheepherding Company (www.blacksheepcheese.com)—both companies sell their products online.
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PETER X. KELLY, chef and owner of X2O Xaviars on the Hudson (914-965-1111, www.xaviars.com)
BRIAN LEWIS, chef at Bedford Post Inn, Bedford (914-234-7800, www.bedfordpostinn.com)
X2O Xaviars on the Hudson has a menu that includes a full sushi bar—“but it’s my interpretation of sushi,” says the chef. Since Kelly lives just over the Westchester line in Rockland County, he often turns to Rockland Seafood in Bardonia (845-624-3660). “Whatever you want—Nantucket scallops, Montauk skate, softshell crabs—they’ll get,” he says. “They’re a full-service seafood monger.” For meat, Kelly heads south to Arthur Avenue in the Bronx. “The best butcher I know of is Biancardi’s Meats (718-733-4058),” he says. “You want veal scallopini—they cut it and pound it for you right there. They’ll tie up a pork roast to your specifications. And they do a lot of their own cured meats.” Back in Westchester, the chef says he’s often inspired by what he finds at the Hastings Farmers Market (www.hastingsfarmersmarket.org). “You go and there’s lavender, so maybe we do a lavender ice cream to sit next to a lemon tart. Or we make a salad with dandelion greens.” Finally, for desserts, “there’s a guy in Mount Kisco at La Tulipe who does a great job” (914242-4555, www.latulipedesserts.com).
“Small farmer’s markets are key,” says Lewis. So on a summer Saturday morning, he often leaves his Connecticut home and stops at markets in New Canaan, South Salem and John Jay High School in Cross River on his way to the Inn. To help himself—and other locals—Lewis even established his own weekly market at the Bedford Post Inn (Thursdays from 4 p.m. to 7 p.m.) “We have up to 15 artisan producers and farmers from the Hudson Valley, Westchester and Fairfield County,” he explains. “Then, at 7:30, we have a familystyle meal at a big farm table.” Lewis also recommends the small, local Scott’s Corner Market that takes place on Sundays in Pound Ridge (914-764-7699). “It’s really small and country—great stuff,” he says, noting that one of his favorite vendors there is John Boy’s Mountain View Farm from Jackson, near the Berkshires. “Then I go to Plum Plums cheese store (914-764-1525, www.plumplumscheese.com), which is right across the street from the market. It’s a great little artisan shop. They seek out hard-to-find cheeses for us and vet the vendors. I stop by every other day.” I WESTCHESTER
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WESTCHESTER EATS by Jenny Higgons
Serving up
SECRETS ‘WHAT’S YOUR MOST-REQUESTED DESSERT RECIPE?’ WE ASKED THREE TOP WESTCHESTER CHEFS. HERE’S WHAT THEY REVEALED
They pester waiters, plead with busboys and petition maitre d’s. Indeed, when it comes to finding the secrets to their favorites dishes, there are few lengths to which Westchester foodies won’t go. To save you from all this trouble, dear reader, we did a little begging on your behalf: We coaxed the chefs from three top local restaurants into revealing their most-requested dessert recipes. Decadently delicious, these at-home indulgences are certain to impress. Good luck, and bon appétit!
CHEF ANGELA RAMIREZ Castle on the Hudson, Tarrytown
GRAND MARNIER PANNA COTTA with a sweet citrus sauce, serves 10 For the panna cotta: 5 cups half and half 1 ounce gelatin sheets 9 ounces granulated sugar (11⁄8 cups) zest of 1 orange 1 ⁄4 cup Grand Marnier • Submerge the gelatin sheets in cold water to bloom them. • Place all ingredients in a pot over the stove and cook until the sugar is dissolved and the gelatin is melted. • Turn off the stove and bring mixture to room temperature. • Lightly spray 10 4-ounce tin containers and pour mixture into them. • Place in refrigerator and chill until set. For the citrus sauce: 11⁄2 cups fresh orange juice 1 ⁄2 cup sugar 1 ⁄4 cup fresh lemon juice 1 ⁄2 cup water
zest of 1 lemon zest of 1 orange zest of 1 lime
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• Place all ingredients in a pot on the stove and heat until boiling. • Turn off, strain and let cool. • To serve: Coat the bottom of a bowl with the sauce. To unmold the panna cotta, take a hot paring knife and run it along the edge of the tin container; turn it out into the bowl. Garnish with fresh orange segments and mint.
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CHEF JOEL POISSON La Panetière, Rye
BRETON COOKIES WITH LEMON CURD, makes 36 cookies For the cookies: 8 ounces butter 3 ⁄4 cup sugar 1 teaspoon salt 5 egg yolks 21⁄3 cup flour 1 tablespoon baking powder 1 teaspoon cinnamon • In a small mixer with a paddle attachment, beat butter until soft and pale, then add sugar and salt. Beat well for 2 to 3 minutes. • Add the yolks and beat slowly until combined. • Add the remaining dry ingredients and remove bowl from the mixer. Finish mixing by hand with a rubber spatula—do not overmix. • Roll mixture into logs and let chill overnight. • Preheat oven to 325 degrees. • Cut each log into half-inch slices and place on a nonstick mat or parchment paper. • Bake for 12 to 14 minutes, until firm but not colored; cookies should be pale and dry. • Spread lemon curd on the cookies once cooled.
CHEF JOHN-MICHAEL HAMLET John-Michael’s Restaurant, North Salem
DARK CHOCOLATE MOUSSE 10 ounces dark semi-sweet chocolate 4 egg whites 1 ⁄2 cup granulated sugar 1 ⁄4 cup water 11⁄2 cups cream • Melt the dark chocolate in a bowl over a double boiler. • Whip the egg whites to stiff peaks. • Cook the sugar and water together to 240 degrees (use a candy thermometer). • Slowly pour the sugar mixture into the egg whites and continue mixing until it cools. • Incorporate the melted chocolate into the mixture, then place in the fridge to cool. • Whip the cream into medium peaks, then fold into the chocolate mixture. • Let cool overnight before serving.
For the lemon curd: 800 grams sugar (4 cups) zest of 5 lemons 24 eggs 1 quart lemon juice 600 grams butter (5 sticks) • Place a pot of water on medium-high heat, then reduce to a simmer. • Combine sugar and lemon zest in a large bowl. Rub together until yellow and fragrant. • Place the bowl over the simmering water and whisk in eggs and lemon juice. • Whisk the mixture continuously over the heat for 10 to 12 minutes, until it is thick and pale and the temperature reaches 180 degrees. • Remove the bowl from the heat, strain and pour into a mixer fitted with a whisk attachment. • Place on speed 1 until slightly cooled; turn to speed 2. Slowly add butter. Mix 3 more minutes. • Remove and cool; refrigerate in quart containers (keeps up to 2 weeks). I
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WESTCHESTER EATS
PERFECT PAIRINGS Two local experts suggest appropriate wine pairings for four common dishes
Pasta
Seafood
Chicken
Beef
EXPERT: Peter X. Kelly, owner, X20 Xaviars on the Hudson, Yonkers (914-965-1111, www.xaviars.com)
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Trinchero Napa Valley, Cabernet Sauvignon, Central Park West Vineyard, 2007, $35/bottle “A textbook Napa Cab with stunning density and ripe tannins that will suit well-marbled cuts as well as the char of a grill.”
Chardonnay, Hartford Court, Four Hearts Vineyards, Russian River Valley, 2007, $40/bottle “This California Chard has it all: brilliant fruit, elegant structure, cool-climate acidity and subtle oak. It’s a good choice for the ‘blank canvas’ chicken can be in the kitchen.”
Muscadet Sur Lie, Marc Ollivier at Domaine de la Pepiere, 2009, $14/ bottle “This wine is crisp and bright, but has a soulful richness of texture. Muscadet is a terrific choice that can bridge the diverse worlds and waters of fish and shellfish.”
Viticcio, Chianti Classico, Riserva, 2006, $25/ bottle “The wine is rich and perfumed, but silky and subtle. This Chianti will work as a deliciously flexible partner for a variety of pasta dishes.”
EXPERT: Thomas Carter, wine director, Blue Hill at Stone Barns, Pocantico Hills (914-3669600, www.bluehillfarm.com)
OR
OR
OR
OR
Charles Joguet Clos du Chêne Vert, 2005, $45/ bottle “With beef, I prefer something with a bit of a tannic grip, driving acidity and a fair amount of fruit as well—Cabernet Franc fits these criteria nicely.”
Schäefer Fröhlich Nahe Medium Dry Riesling, 2007, $19.99/bottle “Fröhlich’s wines have great minerality, depth and drive that will complement many different preparations of chicken.”
Manzanilla Pasada San León, Bodegas Herederos Argueso, NV, $19.99/ bottle “With fish, I want wines to taste like the ocean: lots of shells, sea foam and white flowers. A dry sherry can provide an extremely nuanced backdrop to raw or stewed fish preparations.”
Bartolo Mascarello Barbera D’alba Vigna San Lorenzo, 2005, $35.99/ bottle “Barbera from Piedmont, Italy, can be a great accompaniment to many pasta dishes. These wines provide great fruit and acidity to balance a range of the acid found in tomato-based sauces.”
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Grape expectations
NED TOWLE
WHAT HAPPENS IF YOU CHOOSE WINES BY THEIR LABELS?
t least once, you’ve probably wandered through a wine store and come away with a bottle selected purely for its attractive label. Connoisseurs may wince, but is that really so bad? To find out, Westchester Health & Life tried a test: We sent a young staffer on a shopping spree with instructions to choose three bottles of red solely on the basis of their eye-catching exteriors. (One bottle looked “fun, young, contemporary,” our dutiful buyer reported; another pleased with its label’s colors and a third with a “very traditional” design.) Then three wine lovers judged the results in a blind taste test: Our expert, Ned Towle, is director of the Rye Brook–based Westchester Wine School; Rita Guarna, our editor in chief, enjoys a festive glass and knows what she likes, but claims no expertise; and Mark Dowden is president of Wainscot Media (the company that publishes this magazine)—and something of an amateur authority on spirits. Here’s their report.
A
RITA GUARNA
MARK DOWDEN
1
CALIFORNIA CELLARS MERLOT, $9.99 TOWLE: “Cedar spice and cherry
2
RUTHERFORD RANCH CABERNET SAUVIGNON, $16.99
3
ERATH PINOT NOIR, $18.99 TOWLE: “Soft, silky mouthfeel,
fruit aromas; a palate with heavy
TOWLE: “Soft, fruity, spicy; oak
leaving distinctive traces of
wood flavors and an unbalanced
and fruit flavors not integrated;
sweet cherry and raspberry;
tannic finish; disappointing.”
an unbalanced finish; OK.”
finish is balanced and long;
GUARNA: “Mild, lackluster but
GUARNA: “Smooth, velvety, not
very good.”
inoffensive, would probably pair
too sweet, not too dry, full-
GUARNA: “Bland, somewhat
well with many foods; so-so.”
bodied; very good.”
acidic; light-bodied; OK.”
DOWDEN: “Undistinguished on
DOWDEN: “Full-bodied,
DOWDEN: “Meager bouquet,
the palate, ordinary; bad.”
elegant, delicious; quite good.”
watery, inoffensive; OK.”
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WESTCHESTER EATS by Jenny Higgons
A TASTE OF
HOME WHERE DO WESTCHESTER RESIDENTS FROM AROUND THE WORLD FIND AUTHENTIC NATIVE CUISINE? SIX OF THEM DISH ON THEIR FAVORITE AREA RESTAURANTS AND SPECIALTY SHOPS
Reiko Kratzer current residence: SCARSDALE hometown: OTA-KU, JAPAN
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”SAZAN in Ardsley (914-674-6015) is my favorite restaurant! It has authentic sushi, noodles, tempura and other dishes. Even when you go with lots of people or with kids, everyone can find something they like. One of my Japanese friends who has lived in Westchester longer than I have told me about it. She said, ‘If you want great Japanese food that you don’t have to cook yourself, then go there.’ AZUMA SUSHI in Hartsdale (914-725-0660) has the best sushi in Westchester. At FUJI MART in Scarsdale (914-472-1510), a grocery store that sells only Japanese foods, I like the fresh fish marinated in different sauces. There’s also DAIDO in White Plains (914-683-6735), which carries great packed goods, sweets, frozen food and all kinds of spices. People from New Jersey and Connecticut go there to shop— they bring ice boxes in their trunks to carry perishable things in for the ride home!”
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Rolando Santana current residence: WHITE PLAINS hometown: CUERNAVACA, MEXICO “My family goes to TEQUILA SUNRISE in Larchmont (914-834-6378, www.tequila sunriselarchmont.com) all the time. It reminds me of Mexico City restaurants—they’re in the middle of the city, but feel like they’re in the country. There’s a grocery store in White Plains, LA COLMENA II (914-684-1772), that’s Colombian but has a whole section of Mexican products—sauces, green tomatoes, beans and chocolate-based pastes. LAS BRISAS (914-937-1462) is a tiny restaurant in Port Chester—nothing fancy, just inexpensive and good! And I go to LA FLOR DE JALISCO BAKERY in Port Chester (914-937-5305) for a Mexican bread called concha.”
Giuseppina Figliomeni Fanelli current residence: MAMARONECK hometown: SIDERNO, ITALY “My family’s favorite restaurant is ZUPPA in Yonkers (914376-6500, www.zupparestaurant.com). Their food is more interesting than most Italian restaurants—they have rabbit, venison and different cuts of pork. PIZZA GOURMET in Mamaroneck (914-777-1056) is our favorite takeout place. My husband really likes their calamari with tomato sauce and cherry peppers. The deli COSMO & ALEX PISANO BROTHERS in Mamaroneck (914-381-4402) specializes in foods imported from Italy. At Easter they had chocolate eggs with the little toys inside, which are a huge thing in our family. And for Italian pastries, I like the HARRISON BAKE SHOP in Harrison (914-835-1151) and NERI’S BAKERY in Port Chester (914-937-3235).”
Zhichang Diao
Mona Kothari
current residence: HARTSDALE hometown: CHENGDU, CHINA
current residence: SCARSDALE hometown: MUMBAI, INDIA
”CENTRAL SEAFOOD in Hartsdale (914-683-1611) is
“I like MASALA KRAFT CAFÉ in Hartsdale (914-7224300, www.masalakraftcafe.com)—the food reminds me of real, home-cooked dishes. The daily special is always interesting. I especially enjoy their dosas (crispy pancakes), Kati rolls (meat, vegetables and cheese marinated in Indian spices and rolled in bread) and samosas. Another favorite is BUKHARA BISTRO in Yonkers (914-476-5900, www.bukharabistrony.com). It has very good full-course Indian meals. BHAVIK CASH & CARRY in Elmsford (914592-8086) is a great grocery store. A lot—probably even most—of their merchandise is imported from India. They sell everything: vegetables, spices, herbs, grains, chips. When I cook Indian food at home, all the ingredients are right there.” I
one of my family’s favorite restaurants. Their large menu has wonderful dim sum and Cantonese seafood. We also go to DAVID KING in White Plains (914-9489290). You’ll pay a bit more, but they have good dim sum and Cantonese dishes. At PAGODA in Scarsdale (914725-8866), we like the hot soy milk, dumplings, noodles and fresh pancakes. KAM SEN ASIAN MARKET in White Plains (914-428-4500, www.kamsenfoods.com) carries a huge selection of ingredients—spices, vegetables, pork and duck—that I need to cook at home. Their vegetable selections are best on the weekends.”
Eleni Grossomanidou current residence: KATONAH hometown: ATHENS, GREECE “I like LEFTERIS GYRO in Tarrytown (914524-9687) and LEFTERIS GYRO II in Mount Kisco (914-242-8965, www.lefterisgyro.com). Their salad is excellent, and they have their own Aegean dressing, which I love. The egg lemon soup is also very good. I also enjoy SANTORINI in Sleepy Hollow (914-631-4300, www.san torinigreekrestaurant.com). They make good pita bread, as well as the appetizers and dips that go with them.”
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WESTCHESTEREATS
by Debbie Bolla
Tempting
SPACES LET’S ADMIT IT: THE FOOD IS ONLY ONE ELEMENT WE SEEK in dining out. Yes, we want delicious, fulfilling fare, but sometimes what we really crave is a refuge—the chance to enjoy conversation in surroundings more imposing than our own. And it’s a restaurant’s design, perhaps as much as its cuisine, that sets the tone for an evening escape. With that in mind, we spoke to the designers behind three of the county’s top eateries to learn the ingredients they use to cook up a four-star environment for a dinner out. Here’s a peek behind the scenes.
AURORA, RYE Designed by Jay Haverson, Haverson Architecture and Design, Greenwich, Conn.
The challenge: A trio of adjacent properties in a prime downtown location needed to become one seamless space for Aurora, a new upscale eatery by Ramze Zakka. The noted restaurateur, who also owns four hot spots in Fairfield County, Connecticut, had a vision for a stylish trattoria serving up inventive meat and seafood dishes, homemade pasta and pizza from a wood-burning oven. “It was a very ambitious project,” notes architect Jay Haverson. “The goal was to make one fluid space, so we had to strip everything out of the interior and restructure it to be virtually column-free.” The result? An open and inviting nearly 2,500-square-foot bistro at the epicenter of downtown Rye. Opportunities for interaction: “We wanted to create a very social setting where people could see and be seen,” says Haverson. Various aspects of the design follow this philosophy: The façade has French doors that open to the main street, making it easy for passersby to peek in; open seating arrangements dominate the floor plan and cozy banquettes are carved along the perimeter; and a long granite bar accommodates after-work socializers. Under the Tuscan sky: Neutral beige and peach tones serve as a soothing backdrop to the eatery’s unexpected focal point: the ceiling. A series of vaults defines the space, while the use of Venetian plaster adds texture. Handapplied faux finishing gives the appearance of a summer sky. That, plus the
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use of cove lighting, tricks the eye, making the ceiling seem more elevated. “These elements give the room a very nice feeling—contained yet open,” says Haverson. Vino on view: Along the back of the bar, the architect created a custom wine display for storage as well as pouring bottles. “It’s another signature of a Ramze restaurant,” he notes. “It tells people to enjoy wine and make it a big part of their dining experience.” Rich mahogany creates a beautiful showcase for the bevy of bottles.
BLT STEAK, WHITE PLAINS Designed by Michael Bagley, Michael Bagley Design, New York, N.Y.
The challenge: How do you create a space that’s unique, but also reflects the overall philosophy of a brand restaurant? For designer Michael Bagley, the answer stems from the bones of the space itself. BLT Steak White Plains was his sixth project in the BLT Steak line, and the second to be located in a Ritz-Carlton. “While each space is decidedly different, they share an overall feeling, an ambient glow and warmth,” says Bagley. “From the get-go, one of the things that was most important to me was that BLT be an experience, not simply a place,” he adds. “So we designed with careful 40
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attention to the activity that would be going on in and around the space.” Extending a welcome: “With most design projects, necessity breeds invention,” the designer says. BLT Steak is the hotel’s primary eatery, yet Bagley also wanted to attract patrons who weren’t hotel guests. To achieve this, he created two separate entrances—one from within the hotel and one from the street, the latter beside a convivial outdoor eating area that beckons locals to step inside. Go for the glow: To get the ambience he was seeking, Bagley created a juxtaposition of natural and artificial light. The space boasts a front wall of glass, on which Bagley placed floor-to-ceiling sheers that filter daylight’s harsh sun and evening’s bright headlights. Oversize shades custom-designed from layers of silk—a BLT Steak signature—create a soft glow. For the interior, Bagley chose materials and hues that are warm and classic. To exude that just-right vibe, he custom-designed the space’s stylish furniture: Small tables, which can be easily swapped around to accommodate larger parties, have Macassar ebony tops coated in a chic high-gloss finish, while chairs and bar stools are covered in a rich Ultrasuede. Now we’re cooking: A keystone of the design is the open kitchen, which acts as a visual anchor for the inte-
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TARRY LODGE, PORT CHESTER Designed by Michiel Boender, Edgewater Group Architects, Port Chester
The challenge: Expectations were high as restaurant team Mario Batali and Joe Bastianich brought their latest vision to Tarry Lodge in Westchester. “Tarry Lodge was a landmark in Port Chester, a local watering hole in a sad state of disrepair,” architect Michiel Boender says. “Our task was to change it both inside and out, but retain the Tarry Lodge name.” The building also had to live up to the reputation of Batali’s and Bastianich’s other acclaimed spots, including Babbo and Del Posto in New York City. Bringing down the walls: The main building had acquired two separate additions during its 100-year life-
time, resulting in what Boender calls a “maze-like” space unsuitable for optimal flow in a busy eatery. His answer: completely gut the interior. “We took out two interior dividing walls so it’s now one integrated space instead of separate little areas.” Installing a profusion of additional windows naturally brightened the interior, while removing a drop ceiling added a critical 4 to 6 feet to the room’s height, creating a more open and airy feel. The past preserved: “The idea was to give it the New York pub feel with some history,” says the architect. “We worked hand-in-hand with the owners and interior designer Lisa Eaton to develop the finishes.” Period lighting, plus open cabinetry and moldings by New York Custom Millwork, create a hip 1940s aesthetic, while glazed ceramic tile and hardwood floors bring extra warmth. The welcoming bar, with its rich Carrera marble top and globe-like pendant lights, beckons patrons to pull up a stool and relax. “It’s a great place to wait for your table or even to dine,” says Boender. The focal point upon entry, it exudes casual sophistication—an encapsulation of the entire Tarry Lodge experience. I
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rior. “While it was wonderful to have a beautiful glass front that allows diners to enjoy a view of street, I also wanted to have an activity inside that demonstrated a crucial function,” the designer notes. The open kitchen gives diners a clear view of the behind-the-scenes bustle and adds energy to the overall dining experience.
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Westchester GOURMET
by Maria Lissandrello
The flourishes are fine—even entertaining—but they set the bar high. To this critic’s palate, more substance and less style could make 42 a must-visit destination for those in search of memorable flavors along with the atmospherics. A chunky terrine of ground bison and pork, for example, boasts a fabulous texture—a grainy heft that feels substantial in the mouth—yet tastes oddly wan. On a bright note, the langostino cru, a deconstructed ceviche, fulfills its promise: Thin translucent slices of the seafood lie in a lovely marinade of excellent olive oil and citrus; the dried Serrano ham and pineapple slices bookending the langostino are meant to be crumbled atop and crumble we did, creating transcendent forkfuls of sweet and savory, fat and acid, crisp and tender. For all the pomp of its presentation (it’s plated on a mirror), the Portuguese octopus was just so-so. The fish itself (just three 2-inch pieces) was well cooked and lightly seasoned, but was perched on a round of bland quinoa. There were two silver-dollar–size dollops on the plate— one, citrus gastrique; the other, ver jus—and several small mango cubes, but these seemed dissociated elements. The Strauss Veal Louis—a favorite, we were told, of building owner Louis Cappelli—is a well-executed SMOKE AND MIRRORS. YOU’LL GET BOTH— entrée, rolled in pancetta and roasted to tender-pink perliterally—at 42, a place to see and be seen in White Plains. fection, the milky meat subtle and refined. It’s accompaSuffused with swank and posnied by a robust potato pancake that’s sessed of minimalist décor and a both light and comforting, and its 42 super-fawning staff, this restaurant plaudits are well earned. Alas, the 1 Renaissance Square, White Plains; with a view is found on the 42nd same can’t be said for the Bridgeport 914-761-4242; www.42therestaurant.com floor of the Ritz-Carlton building. Lobster, a shelled 11⁄2-pound specimen Hours The restaurant tries everytossed with spaghetti and spinach. So Lunch: Tuesday through Friday, 12 p.m.– thing short of rotating to win the spicy as to erase the seafood’s flavor, it 3 p.m.; Dinner: Tuesday through Saturday, crowd. While waiting for your first makes a strong case for sticking to sim5 p.m.–10:30 p.m.; Brunch: Sunday, course, for example, you’ll be preple steamed lobster, City Island style. 11 a.m.–3 p.m. sented with a tray of sea salts— Dessert isn’t always what you What you should know plain, charcoal, smoked and expect. A “creamsicle” turns out to be • Entrées from $23 to $54 Hawaiian—as if they were gold, a cold and smoky molecular creation; • 4-course market special tasting menu frankincense and myrrh. An the cheesecake, a glassful of foamy $42; 5-course chef’s tasting menu $62; amuse-bouche consisting of a sinliquid with a vague hint of cheese7-course chef’s tasting menu $85 gle baby beet garnished with gincake flavor and a layer of graham • Full bar ger is hailed as a “gift from the • Walk-ins accepted, cracker crumbs. We opted for a cheese chef,” Anthony Goncalves (also but reservations suggested course and were thankful that the the owner). To its credit, the wait• Private parties accommodated Smoky Oregon Blue, Chèvre Noir staff is as deferential toward diners • Handicapped accessible and Grayson we sampled (three for as it is reverential when invoking • All major credit cards accepted $15) were just what we ordered—and Goncalves’ name. delicious with the country bread. I
Fine fare in the air
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JUNE 2010
COURTESY OF 42
42
Promotions win,Win,WIN! CONGRATS TO OUR APRIL WINNER: Kim Sauer from South Salem, NY received a gourmet gift basket from Wildflowers Florist!
A BIG THANK YOU TO EVERYONE who filled out our reader survey from the February issue. We gathered hundreds of great responses and are working to fill the magazine with what you want to read! And a special congrats to Carol Lombardini from White Plains, Alice Meisel from Hartsdale and Debbie from White Plains—all were winners in the survey giveaway and won Broadway tickets!
GIVEAWAYS visit www.WestchesterHealthandLife.com/contest for all the latest giveaways.
& UPDATES | June 2010
Get SOCIAL BECOME A FAN ON FACEBOOK for news, polls, insider tips, deals and steals and so much more! FOLLOW US ON TWITTER @WestchesterHnL
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ISSUE MEET WESTCHESTER’S CUTEST BABY Results will be featured in the August issue!
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where TO EAT
If you’ve got a craving, there’s a dining establishment in Westchester County (or nearby) that will satisfy it. Tur n to this listing next time you want a wonderful meal out.
ARMONK
IRVINGTON-ON-HUDSON
OPUS 465 Contemporary cuisine in an
RED HAT ON THE RIVER Upscale eatery
unpretentious environment. • 465 Main St., Armonk • 914-273-4676
featuring contemporary American cuisine. • 1 Bridge St., Irvington-on-Hudson • 914-591-5888
BEDFORD BISTRO TWENTY-TWO Romantic setting for French bistro fare. • 391 Old Post Rd. (Rt. 22), Bedford • 914-234-7333
BRIARCLIFF MANOR GUADALAJARA Festive Mexican including
favorites like fajitas. • 2 Union St., Briarcliff Manor • 914-944-4380 TERRA RUSTICA Classic Italian with salads,
pastas and seafood. • 550 N. State Rd., Briarcliff Manor • 914-923-8300
C H A P PA Q U A CRABTREE’S KITTLE HOUSE An award-
winning wine cellar complements American fare. • 11 Kittle Rd. (off Rt. 117), Chappaqua • 914-666-8044
LARCHMONT
CROTON-ON-HUDSON OCEAN HOUSE New England–style seashore fare including steamers, grilled wild salmon and fried clams. • 49 N. Riverside Ave., Croton-on-Hudson • 914-271-0702
Fox Island Rd., Port Chester • 914-939-4227
RYE
MAMARONECK
LA PANETIÈRE Contemporary French cuisine. • 530 Milton Rd., Rye • 914-967-8140
LE PROVENCAL BISTRO French fare with flair. • 436 Mamaroneck Ave., Mamaroneck • 914-777-2324
WHITBY CASTLE American cuisine. • 330 Boston Post Rd., Rye • 914-777-2053
ZITOUNE Festive Moroccan eatery. • 1127 W.
SCARSDALE
Boston Post Rd., Mamaroneck • 914-835-8350
MERITAGE New American cuisine in a chic
M I L LW O O D
Manhattan-style setting. • 1505 Weaver St., Scarsdale • 914-472-8484
SPACCARELLI’S RISTORANTE
Neighborhood eatery emphasizing Abruzzese cuisine. • 238 Saw Mill River Rd., Millwood • 914-941-0105
SLEEPY HOLLOW WASABI Relaxed atmosphere serving sushi,
sashimi and hot dishes. • 279 N. Broadway, Sleepy Hollow • 914-332-7788
SOUTH SALEM LE CHÂTEAU Classic French dishes in a Tudor mansion built by J.P. Morgan. • Rts. 35 and 123, South Salem • 914-533-6631
TA R R Y T O W N EQUUS RESTAURANT French fare served at Castle on the Hudson. • 400 Benedict Ave., Tarrytown • 914-631-3646
MOHEGAN LAKE
SWEET GRASS GRILL Creative local fare. • 24
W. Main St., Tarrytown • 914-631-0000
BELLA VITA Italian spot known for home-
made pumpkin ravioli. • 1744 E. Main St., Mohegan Lake • 914-528-8233
NEW ROCHELLE CITY CHOW HOUSE Asian-Latin fusion
THORNWOOD ABIS JAPANESE RESTAURANT Traditional Japanese cuisine plus steakhouse hibachi. • 14 Marble Ave., Thornwood • 914-741-5100
cuisine in a modern setting. • 1 Radisson Plaza, New Rochelle • 914-576-4141
JOHNNY’S BAR & GRILL A variety of American favorites. • 665 Commerce St., Thornwood • 914-773-5982
SPADARO Inspired Italian cuisine. • 211 East Main Street, New Rochelle • 914-235-4595
TUCKAHOE
NORTH SALEM
AN AMERICAN BISTRO Bright eatery featuring quesadillas, lamb and chicken. • 296 Columbus Ave., Tuckahoe • 914-793-0807
DOBBS FERRY TOMATILLO Authentic Mexican fare featuring
F.I.S.H. Mediterranean take on seafood. • 102
French and Asian accents. • 121 Myrtle Blvd., Larchmont • 914-834-1244
MONTEVERDE Fine Continental menu with a view of the Hudson River. • 28 Bear Mountain Bridge Rd., Cortlandt Manor • 914-739-5000
jumbo shrimp parmigiana or grilled Scottish salmon. • 595 Rt. 22, Croton Falls • 914-277-4580
PORT CHESTER
THE WILLETT HOUSE Fine steakhouse • 20 Willett Ave., Port Chester • 914- 939-7500
CORTLANDT MANOR
PRIMAVERA Regional Italian cuisine. Try the
Avenue, Peekskill • 914-736-2159
PLATES New American menu with Italian,
DON EMILIO’S AT LOBO’S CAFÉ Vibrant, upscale Mexican eatery. • 57-59 King St., Chappaqua • 914-238-2368
C R O T O N FA L L S
ZEPHS’ Global soul food. • 638 Central
in-season local ingredients. • 13 Cedar St., Dobbs Ferry • 914-478-2300
JOHN-MICHAEL’S AT PURDY’S HOMESTEAD Inspired modern fare set in a
HASTINGS-ON-HUDSON
Colonial home. • 100 Titicus Rd., North Salem • 914-277-2301
HARVEST-ON-HUDSON Mediterranean
VOX French bistro serving eclectic fare from
cuisine, with river views. • 1 River St., Hastings-on-Hudson • 914-478-2800
foie gras to burgers. • 721 Titicus Rd., North Salem • 914-669-5450
IRVINGTON
PEEKSKILL
FLIRT SUSHI LOUNGE Japanese eatery
DIVISION STREET GRILL Food with
known for provocatively named sushi rolls. • 4 W. Main St., Irvington • 866-933-5478
a contemporary American flair. • 26 N. Division St., Peekskill • 914-739-6380
WEST HARRISON AQUARIO Brazilian and Portuguese cuisine specializing in seafood. • 141 E. Lake St., West Harrison • 914-287-0220
WHITE PLAINS 42 Elegant American eatery.• 1 Renaissance
Square, White Plains • 914-761-4242
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JUNE 2010
BLUE Asian-influenced American fare featuring osso bucco. • 99 Church St.,
Who said learning to drive has to include a sketchy guy in a beat-up Camry?
White Plains • 914-220-0000 M O RTON’S, THE STEAKHOUSE Chicago-
based steakhouse. • 9 Maple Ave., White Plains • 914-683-6101
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Driving Simulators
ZANARO’S Authentic Italian cusine. • 1
Mamaroneck Ave., White Plains • 914- 397-9400
Great People
In-Car Video Cameras
YONKERS
On-line Scheduling
Z U P PA RESTAURANT & LOUNGE
Innovative Italian with homemade pasta. • 59 Main St., Yonkers • 914-376-6500 â–
WHERE TO EAT BY CUISINE
Fresh Green Light
learning to drive for life
914.921.8888
www.freshgreenlight.com •
A M E R I C A N : 42, White Plains • An
American Bistro, Tuckahoe • Crabtree’s Kittle House, Chappaqua • Division Stre e t Grill, Peekskill • John-Michael’s at Purd y ’s Homestead, North Salem • Johnny’s Bar & Grill, Thornwood • Meritage, Scarsdale • M o rt o n ’s, The Steakhouse, White Plains • Ocean House, Croton-on-Hudson • The
The Perfect Escape is Closer Than You Think .
Olde Stone Mill, Tuckahoe • Red Hat on the River, Irvington-on-Hudson • Sweet Grass Grill, Tarrytown • Whitby Castle, Rye • The Willett House, Port Chester A S I A N : Abis, Mamaroneck and Thornwood • Flirt Sushi Lounge, Irvington • Wasabi,
Sleepy Hollow C O N T I N E N TA L : Monteverde, Cortlandt
Manor • Opus 465, Armon
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F R E N C H : Bistro Twenty-Two, Bedford •
Equus Restaurant, Tarrytown • La Panetière, Rye • Le Château, South Salem • Le Provencal Bistro, Mamaroneck • Vox, North Salem I TA L I A N : Bella Vita, Mohegan Lake •
Primavera, Croton Falls • Spaccarelli’s Ristorante, Millwood • Spadaro, New Rochelle • Terra Rustica, Briarcliff Manor • Zanaro’s, White Plains • Zuppa Restaurant & Lounge, Yonkers M E D I T E R R A N E A N : f.i.s.h., Port Chester •
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M E X I C A N : Don Emilio’s at Lobo’s CafÊ,
Chappaqua • Guadalajara, Briarcliff Manor • Tomatillo, Dobbs Ferry
M U LT I - E T H N I C : Aquario, West Harrison • Blue, White Plains • City Chow House,
New Rochelle • Plates, Larchmont • Zephs’, Peekskill • Zitoune, Mamaroneck
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Wild Turkey Golf Club
Restaurant Latour Wine Cellar
Reflections Spa
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Phoo Credit: Juliati Photography 046_WCHL_JUNE10.indd 2
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Be THERE JUNE June 5—Follow the adventures of HENRY AND MUDGE, a musical adaptation of Cynthia Rylant’s beloved children’s books about a boy and his overgrown, slobbering canine pal, at the Emelin Theatre in Mamaroneck, 11 a.m. and 1:30 p.m. Tickets: $18 for adults, $13 for children. Call 914-698-0098 or visit www.emelin.org for more information.
AMOS LEE
June 5—Honor some behind-
8 p.m. Lee draws inspira-
the-scenes heroes at the Boys & Girls Club of Northern Westchester’s HUMANITARIAN AWARD DINNER at Lexus of Mount Kisco, 6:30 p.m, featuring an award presentation, dancing and a live auction. Proceeds support the organization. Tickets: $350. Call 914-666-8069 or visit www.boysandgirlsclubnw.org for more information.
tion from greats like Stevie
July 15—Enjoy a soulful performance by the Philadelphia-born singersongwriter at the Tarrytown Music Hall in Tarrytown,
Wonder and John Prine to craft his own unique brand of soul-folk music. Tickets: $35 to $50. Call 914-6313390 or visit www.tarrytown musichall.org for more information.
June 12—Stop by the Katonah
June 11 and 12—Tap, fan-kick,
Museum of Art after hours for June’s SECOND SATURDAY party. This adults-only event features food, an open bar, live music, art and a professional life-drawing class, 7 p.m. to 9 p.m. Admission: $10 for members, $20 for nonmembers. Call 914-232-9555 or visit www.katonahmuseum.org for more information.
or jeté your way over to the Performing Arts Center at SUNY Purchase for a show by the LINDA DUCI DANCE ENSEMBLE, a group of young artists performing in a variety of styles, Friday and Saturday at 7:30 p.m. Call 914251-6200 or visit www.arts center.org for more information.
FREE
June 12—Step back in time
at St. Paul’s Church in Mount Vernon for COLONIAL DAY,
featuring era music, arts and crafts, dancing and games, noon to 4 p.m. Call 914-6674116 or visit www.nps.gov/sapa for more information. FREE
June 19—Watch folks shimmy up a giant oak tree at the NYSA TREE CLIMBING CHAMPIONSHIP
at the Lyndhurst mansion in Tarrytown, 8 a.m. to 5 p.m. While there, you can also talk with professional arborists about safe climbing techniques and tree care. (Rain date: June 20.) Call 518-694-5507
ROSE DAY June 6—See the magnificent Rose Garden in full bloom, noon to 3 p.m. at Lyndhurst, a Gothic Revival mansion and National Trust historic site in Tarrytown. With live music and children 6 to 16, FREE for children under 6. Call 914-631-4481 or visit www.lyndhurst.org for more information. 52
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JUNE 2010
SHUTTERSTOCK
refreshments, it’s a treat for all your senses. Admission: $12 for adults, $11 for seniors, $6 for
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or visit www.nysarborists.com/tree champ.htm for more information. June 21—Join golf and art enthusiasts for ArtsWestchester’s 19th annual GOLF TOURNAMENT at Siwanoy Country Club in Bronxville. Registration begins at 10:30 a.m., followed by an 11:30 a.m. barbecue lunch and a 12:30 p.m. shotgun tee-off. In the evening, guests will enjoy cocktails and dinner and an awards ceremony. Tickets for individual golfers are $600 each; foursomes start at $3,500. Call 914-428-4220 or visit www.artswestchester.org for more information.
CARAMOOR VIRTUOSI II—CONCERT AL FRESCO July 25—Enjoy a classical concert outdoors on the picnic lawns at Caramoor Center in Katonah (bring your own food or order a picnic meal online through www.greatperformances.com/caramoorpicnics). Listen as some of America’s finest young professional musicians perform selections from Dvorák, Sollima
June 28 through July 2—
and Chausson, beginning at 4:30 p.m. Tickets: $10. Call 914-232-1492 or visit
Sign your hoop lover up for some serious summertime fun with SLAM DUNK ELITE CAMP at Westchester County Center in White Plains. This Mondaythrough-Friday evening camp (5:30 p.m. to 9 p.m.) will help sixth through 10th graders hone their basketball skills through instruction and competition. Fee: $200. Call 914-864-7173 or visit parks.westchestergov.com for more information.
www.caramoor.org for more information.
JULY July 14—Listen as virtuoso
guitarist Eric Krasno and dynamic vocalist Nigel Hall of Soulive bring their blend of funk, jazz and hiphop to the Katonah Museum of Art, performing under the name SHADES OF JAZZ. Bring chairs and a picnic dinner; the museum will provide beer and wine. Performance begins at 6:30 p.m. Admission: $10 for members, $20 for nonmembers. Call 914-232-9555
ANTIQUES IN THE CHURCHYARD
or visit www.katonah museum.org for more information. July 17—Experience a mesmeriz-
ing mix of magic, comedy and illusion when Westchester Community College in Valhalla presents FANTASMAGIQUE, 8 p.m. The performance, featuring a double bill with a magician and ventriloquist, includes comedy, audience participation and amazing feats. Tickets: $20 for adults, $18 for seniors and students, FREE for children under 10. Visit www.sunywcc.edu or call 914606-6262 for more information. I
July 4—Browse unique handmade goods from 120 vendors and dealers at the 18th annual craft fair event at Stevens Memorial United Methodist Church in South Salem, from 9 a.m. to 5 p.m. Don’t miss the Grandma’s Attic Treasures booth of church SHUTTERSTOCK
donations. An all-you-can-eat pancake breakfast (adults, $6; kids, $4) will be available from
SEND EVENT LISTINGS TO:
Westchester Health & Life, 110 Summit Avenue, Montvale, NJ 07645; fax 201782-5319; e-mail editor@wainscot media.com. Listings must be received four months in advance of the event
9 a.m. to 11 a.m. Admission: $7, FREE for
and must include a phone number that
children under 13. Call 914-273-4667 or visit
will be published.
www.cordshows.com for more information. WESTCHESTER
H E A LT H & L I F E
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What’s HAPPENING SUPPORT GROUPS For more information, visit www.worldclassmedicine.com. Hepatitis
at W e s t c h e s t e r M e d i c a l C e n t e r
social workers and dieticians, for an informative presentation given from both a patient and donor perspective.
C Support Group
J U LY
Meets every other Wednesday, 6–8 p.m., in the Cedarwood Hall conference room on the first floor. Call 914493-7641 to learn more.
Living With Multiple Sclerosis
For information, call the Behavioral Health Center Outpatient Department at 914-493-2621.
6–7:30 p.m. Call 914-493-1573 to find out more. Weight-Loss Surgery Support Group
Meets twice monthly at 6 p.m. at the Medical Arts Atrium, 19 Bradhurst Avenue, Suite 1700, Hawthorne. LEARNING FOR LIFE
Weight-Loss Surgery Seminar
Thursdays, July 1 and 15, 4:30 p.m. If you are over-
weight, you may be a candidate for bariatric (weight-loss) surgery. Join expert bariatric surgeons for a presentation on the latest minimally invasive weight-loss procedures.
Stroke Support Group
Meets the second and fourth Tuesdays of each month,
SPECIAL EVENTS
31st Annual Westchester Medical Center Gala
Saturday, June 5. Pier Sixty at Chelsea Piers. For more
information, please call the Westchester Medical Center Foundation at 914-493-2575.
9th Annual Westchester Medical Center Biathlon
Sunday, June 27. Macy Oval, Westchester Medical
Center Campus. Are you ready to run 2 miles, bike 15 Learning for Life is Westchester Medical Center’s series of free educational seminars. To find out more or to register, visit www.worldclassmedicine.com or call 877WMC-DOCS.
Weight-Loss Surgery Seminar
June 22, 4:30 p.m. If you are over-
weight, you may be a candidate for bariatric (weight-loss) surgery. Join expert bariatric surgeons for a presentation on the latest minimally invasive weight-loss procedures. Kidney Transplant Seminar
Sunday, June 13, 1 p.m. If you or a
loved one are suffering from a chronic disease that may lead to kidney failure, we invite you to join members of our renowned renal transplant team, including physicians, nurses, 54
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transplant JUNE 2010
To register go to www.NYTRI.org. For information on 914-493-2575.
Thursday, June 10 and Tuesday,
team in this New York Triathlon Club–sanctioned event. sponsorship opportunities or to volunteer, please call
JUNE
miles and run 2 miles? You can compete alone or as a
coordinators,
june 2010
Frankie Flora
Frankie Flora is a Champion Maria Fareri Children’s Hospital at Westchester Medical Center is a proud member of the Children’s Miracle Network, and the Children’s Miracle Network program Champions presented by Walmart and Sam’s Club honors remarkable children from the United States that have triumphed despite severe medical challenges. One child is chosen to represent each state in the annual program,
and Maria Fareri Children’s Hospital is happy to share that Frankie Flora, 6, of Poughkeesie has been selected as the program’s New York State Champion! As New York’s Champion, Frankie will travel for two separate weeks this year on an important mission: to represent the 17 million children treated annually at Children’s Miracle Network hospitals throughout the United States. Frankie and his fellow champions will travel to Washington, D.C., in June where they will visit the White House and Capitol Hill to share their amazing medical stories. Then, Frankie and the other state Champions will travel to Orlando in November for the Children’s Miracle Network Celebration event at Walt Disney World. Frankie was the victim of a savage dog attack that left him with wounds so severe that doctors at Maria Fareri Children’s Hospital used over 1,000 stitches to close more than 80 lacerations on his head and face. Several surgeries later, Frankie is doing very well and looking forward to his mission.
Excellence in Nursing Award A Westchester Medical Center nurse has captured regional acclaim as a top finalist for Hudson Valley Magazine’s Excellence in Nursing Awards. Kathy DaSouza, RN, Neurological Intermediate Care Unit, was honored in May at a National Nurses Week celebratory dinner hosted by Hudson Valley Magazine. Congratulations to Kathy for this well-deserved honor!
WMC_News_FP_0610final.indd 1
Q& A
in the news
wi th J a m e s S m i t h , M . D
Westchester Medical Center
James Smith, M.D., Chief of Perinatal Medicine at Westchester Medical Center
When Pregnancy Is “High Risk” Q | What is a perinatologist and when is this type of doctor needed? A | A perinatologist, also known as a maternalfetal medicine specialist, is an obstetriciangynecologist who has completed a three-year fellowship in maternal-fetal medicine after medical school and the four-year OB/GYN residency. As a perinatolgist, I care for expectant mothers with prior medical conditions, such as diabetes or heart disease, or health problems that result from pregnancy, such as preeclampsia. I also manage the pregnancies of healthy mothers carrying multiple fetuses or those who have experienced prior preterm labor or delivery, recurrent miscarriages, or premature rupture of the membranes. This is all in coordination with the patient’s regular OB/GYN.
Q | How many perinatologists are at Westchester Medical Center? A | Five perinatologists have a home base at Westchester Medical Center, but we often see patients at our partner community hospitals so it is more convenient for them. In fact, most of our mothers can have their babies delivered by their regular obstetricians at their community hospitals, while the others who need higherlevel care for themselves or their babies come to Westchester Medical Center when it’s time to deliver.
Q | How is it decided where a high-risk mother will deliver? A | The decision is based on the baby’s gestational age at the time that delivery is indicated and the capabilities of the local hospital and the medical staff. If a woman’s doctor has already determined that her baby will need advanced medical care at the Regional Neonatal Intensive Care Unit at Maria Fareri Children’s Hospital at Westchester Medical Center, the mother usually goes on her own when labor begins or the time for a scheduled delivery nears. For newborns who need to get to the Regional NICU promptly from other hospitals, they are brought by helicopter or ambulance.
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Get a grip A t the annual barbecue for the Executive Women’s Golf Association in Harrison, golfer Sherri Wilson gets some hands-on putting pointers from “The Putting Doctor,” aka instructor
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CHRISTOPHER BARTH
Joseph Bermel Jr.
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