School News

Details: Published: 13 December 2010; Created: 13 December 2010; Last Updated: 15 December 2010; Hits: 10809

hurricane1 Hurricane Grill and Wings has opened on Central Avenue – bringing some Florida sunshine up north. Located next to Pastinas, in a double storefront that was once home to Mitty’s Steakhouse, the space has been beautifully renovated to create an airy beachfront surrounded by an aquatic mural and surfboards. Guests dine under palapas or in high-backed private booths, and though games are being shown on large screen televisions, the space is quiet enough to converse at your table.

The restaurant is part of a large chain that has just recently moved into New York – a fine tuned machine with fresh ingredients and many choices to please every palate.

To start, they have a tempting beverage menu with a full bar including frozen mojitos, wines by the hurricane2 glass and an impressive selection of beers, including pale ales on tap, domestic, imports and microbrews --all served in tall chilled glasses. The menu warrants a full read – as Hurricane offers wings in 30 flavors in addition to a lengthy list of entrees and salads.

Our friendly waitress debriefed us and offered to let us sample a few of the sauces that are available for the wings before ordering. The flavors are separated into four categories…. Mild and Sweet, Warming Trend, Ready for the Rush and Proceed with Caution. You can view the entire list here. We sampled honey mustard, mango barbeque, Thai ginger and gold rush and all were tasty. Once you select your sauce you can order regular or boneless wings that are available in regular (10 pieces), large (15 pieces), extra large (20 pieces and super size (50 pieces). With 30 flavors of fresh wings, in boneless or regular, and four size options, it’s rough to do the math on how many choices you’ll make even before you approach the balance of your meal.

hurricanburger Hurricane boasts that burgers are made from 100% Angus beef and the cheeseburger we tried was indeed tasty. Burgers come with your choice of natural cut fries, homemade kettle chips or Hurricane slaw … again requiring some thought. We decided to ask for an order of garlic and Parmesan fries which were bathed in garlic herb butter and grated Parmesan and could have been a meal alone. Also on the menu are quesadillas, and mahi-mahi fish tacos as well as grilled steak and Philly Cheesesteak.

What about the calories, you might ask. Calorie counts are included on the menu and range from hurricanewings reasonable to outrageous. But don’t despair. While your kids chow down on wings and fries, the diet conscious can choose from the Hurricane Red Rock Chicken Salad with ancho chile lime sauce, tomato salsa, shredded Monterey jack and cheddar cheese and crisp tortillas, the Grilled Chicken Caesar, Grilled Mahi-Mahi Baja Taco Salad, Honey Pecan Chopped Chicken Salad, or the Churrasco Steak salad.

Throw caution to the wind and order dessert – they are all good. There’s hot Chocolate Lava Cake, Key Lime Pie and Mango Passion Cheesecake.

The tab was perfectly reasonable and we ate and drank for just $25 per person. For families, the restaurant offers reduced-priced kids meals and there are daily specials for all, so check the blackboard when you arrive. Hurricane does not take reservations but with ample seating and fast service, they should be able to accommodate you for lunch or dinner any day of the week. They are also well staffed for take out orders and will undoubtedly pose a challenge to the Candlelight Inn, which is right down the street.

Hurricane – give them a try before they’re stormed with customers and let us know what you think in the comments section below.

Hurricane Grill and Wings
149-51 South Central Park Avenue
Hartsdale, New York, 10530
Phone: 914-397-9464

Restaurant Hours:
Sunday - Thursday 11:00 - 11:00
Friday – Saturday 11:00 - 12:00

Details: Published: 04 December 2010; Created: 04 December 2010; Last Updated: 04 December 2010; Hits: 4470

northkitchen There is good reason why Restaurant North is one of the most difficult places to get a reservation in all of Westchester. Lucky enough to score a table for a recent ladies lunch, the five month old, shining star of an eatery delivered in every regard.

This stunning restaurant with its’ fresh, stylish, austere look is located on Main Street in Armonk, but absolutely worth the 20 minute drive from Scarsdale. Co-owners Stephen Paul Mancini (SHS’98) and Eric Gabrynowicz, wanted to present the sophisticated Westchester restaurant crowd “ with a New York dining experience including educated food from (their own} backyard. The contemporary American cuisine is seasonal from local farmers who grow food specifically for the restaurant. Both friends and business partners, Stephen and Eric received their training from one of NY’s finest restaurateurs, Danny Meyer, and have worked in many of his renowned NYC food establishments over the past decade. Philosophically, their knowledge of the hospitality business is their key to not only amazing food, but also their superior, yet understated, service orientation. Well timed, friendly and appropriately helpful (i.e. which of the many fabulous desserts would you recommend if we only got one?) for starters.

Though only sampling the lunch menu, both their lunch and dinner menus offer a broad selection of mouth-watering choices accommodating northowners carnivores and vegetarians alike. They even had a gluten- free selection and an economical prix fixe ($25 for a 3 course lunch). The lamb orrechiette, wild mushroom flatbread and perfectly cooked goat cheese omelet were all a hit as were the heirloom beet salad and tuna tartare. At a neighboring table a diner ordered the Bubba’s burger served on a golden brioche with tasty-looking cottage fries. Though full from our own ample servings, some at our table were salivating. Each dish was beautifully presented and plentiful.

Desserts were nothing short of outstanding. Served in warmed skillets, there were choices of chocolate chip, chocolate fudge or gluten-free snickerdoodle cookies which arrived fresh from the oven a la mode . And if those didn’t get your attention, there were numerous freshly baked delectable’s including apple crisp, a stunning black mission fig crostada or a bread pudding, all worthy of a return visit. Though it was good, the fruit plate was sparse.

northdesserts Both the lunch and dinner menus change frequently making this a number one choice year round and worth the “reservation dance.”

Restaurant North
386 Main Street
Armonk, New York
914-273-8686
restaurantnorth.com

Photos by Tina Adler

Details: Published: 30 November 2010; Created: 30 November 2010; Last Updated: 01 December 2010; Hits: 5881

blueberrymuffins Evelyn Stock might be Scarsdale’s most involved resident. In her 40 years in town, she has held more positions that we can list; which were all duly recognized when she won the Scarsdale Bowl in 1997. On her resume are terms on the Scarsdale and BOCES School Boards, Scarsdale Planning Board, League of Women Voters of Scarsdale, Westchester and New York State, Scarsdale Foundation, and the Board of the Scarsdale Adult School.

When she is not volunteering, she is baking and she even taught two baking classes at the Scarsdale Adult School. Accomplished at all she does, her biscotti recipe is one of 12 finalists in the Journal News Cookie Swap, and she plans to submit her Choco-Oata recipe in next year’s Cookie Swap.

Needless to say, we were thrilled that Evelyn agreed to share two of her favorite recipes with Scarsdale10583’s readers. See below for Evelyn Stock’s Marble Cheesecake and Blueberry Muffin recipes. If you try them, let us know how they came out. And please feel free to send your favorite recipes to scarsdalecomments@gmail.com to share with your neighbors.

Marble Cheesecake:

Preheat oven to 350 degrees.

Crust:

¼ lb. butter
2 C. finely ground crumbs from Nabisco Famous chocolate wafers
¼ C. sugar

Melt butter over low heat or in microwave. Combine butter with crumbs and sugar in food processer until well blended. Press mixture over bottom and up sides of an ungreased 10-inch spring form pan. (Put tin foil under the pan to protect your oven.)

Filling:

2 lb. cream cheese at room temperature
4 large eggs at room temperature
2 oz. Baker’s German sweet chocolate, melted in a double boiler over boiling water
1 ¼ C. sugar
1 T. dark rum
1 ½ t. vanilla extract
½ t. instant espresso, melted in 1 t. hot water
Pinch of salt

Combine cheese and sugar in mixer and beat until very soft, at least 2 minutes. Add rum, vanilla and salt and mix thoroughly. Add eggs, one at a time, at low speed so as to not add to much air. Mix just until egg is incorporated. Pour mixture (reserving one cup) into the crust. Mix chocolate and coffee and add to reserved cup of batter and mix well. Pour chocolate batter into the center of the batter in pan and swirl through with a knife to marbleize. Bake in preheated oven for 1 hour. Remove from oven and let stand for 10 minutes while you prepare the topping.

Topping:

2 C. sour cream
1 t. almond extract
¼ C. sugar

Combine ingredients. Spread evenly over top of baked pie and return to 350 degree oven for 10 minutes. Remove from oven and place IMMEDIATELY in the refrigerator to cool. This will prevent cracks from marring the top of the cheesecake. Can be frozen. Serves 16.

Note: I do not always have eggs and cheese at room temperature—just bake a few minutes longer. I use extra large eggs and good semi-sweet chocolate.

Blueberry Muffins:

Preheat oven to 375 degrees and line muffin tins with muffin liners.

1 stick butter
2 t. baking powder
1 ¼ C. sugar
½ t. salt
2 eggs
2 ½ C plus blueberries
½ C. milk
2 t. sugar for tops (optional)
2 ¼ C. flour

Cream butter and sugar in mixer. Add eggs one at a time, beating well after each. Sift together flour, baking powder and salt. Add to mixture alternately with milk. Stir in blueberries by hand. Pile mixture into liners, close to the top. Sprinkle tops with sugar. Bake 25-30 minutes. Let stand in pan for 3-5 minutes before serving. Makes 12 large muffins. Note: You can replace blueberries with cranberries, nuts, apples or raisins. I like to add cranberries and walnuts.

Details: Published: 17 November 2010; Created: 17 November 2010; Last Updated: 17 November 2010; Hits: 6499

marketpears This Saturday, the Scarsdale Farmer’s Market will offer locally grown and produced food for your Thanksgiving dinner. Stop by to find New York State fruits and vegetables, pickles, wine, cheese, soups, pies, cakes, breads and more.

For Thanksgiving, there will be fresh cranberries, winter squash, potatoes, beets, and greens. You’ll find apple strudel, Bavarian donuts and baked goods from the Big Girl Bakery as well as Meredith’s jams, breads and biscotti.

The market will be held outside at Village Hall this week, November 20, and move inside for the winter to the Christie Place garage beginning on Saturday November 27. Hours are nine am to one-thirty pm.

marketproduce Market Lady Carol DeLisa wants to thank Scarsdale residents for their support and respect for the vendors and their products. The market has found a warm and receptive customer base here and looks forward to serving you in the future.

marketyacon marketapples

Details: Published: 07 November 2010; Created: 07 November 2010; Last Updated: 11 November 2010; Hits: 7034

barnrigatoni The Moderne Barn is a grand, sweeping space that feels more like Aspen than Armonk. With a two story, buttressed dark wood ceiling and oversized chandeliers this large, renovated site, once the home of the Modern Furniture Barn on Route 22 can accommodate 200 diners. The restaurant is the latest addition to the Livanos family empire, that includes City Limits in Westchester and Molyvos, Oceana and Abboccato in Manhattan. It is evident that their well-trained staff can handle the crowds that frequent this happening spot.

Though the restaurant was packed last Saturday night, our party of six was greeted promptly and escorted to our roomy table flanked by a banquette. They offered us drinks from a lengthy list of wines by the glass, by the bottle and ales on tap. The menu presents an appealing mix of cuisines including flatbread pizzas, Italian pastas, several selections of fish and seafood, meat, various cuts of steak and comfort food.

A few of the more appealing appetizers the night we were there were the lobster bisque, a fresh lump crab cake and a tuna taquito with jicama, avocado and salsa roja. As it was one of the first really chilly nights of the year, I passed on the salads and opted for Nonna Meatballs, three generous meatballs in tomato sauce, topped with fresh ricotta and basil. They were a meal in themselves and I wish I had the recipe so that I could recreate them at home.

barnpizza Among the flatbread pizzas, which looked big enough to share, there was basil pesto with beefsteak tomatoes and house-made mozzarella, black mission figs with boucheron goat cheese, prosciutto di parma and baby arugula or white anchovy with garlic spinach, baby artichoke, oregano and taleggio cheese.

It was tough to pick an entrée as many were tempting. Based on the waiter’s recommendation I chose the cracker crusted Atlantic Cod, which was a crispy piece of cod served over a flavorful fish broth of leeks, potatoes, baby clams and small pieces of bacon. Others at the table tried the lobster Cobb salad, and a few ordered steak, choosing from hanger, filet mignon, New York strip or rib eye, with a choice of green peppercorn, béarnaise, horseradish sour cream, bordelaise or chimichurri sauce. From the pasta selections, were a handmade mint pappardelle with braised lamb shoulder ragu and a rigatoni with a Bolognese sauce made from beef, veal and pork. barncobb

For those with simpler taste, the menu included a Wagyu beef hot dog on a pretzel bun with sauerkraut and brown mustard, a prime barn burger with a selection of toppings, roasted chicken and even macaroni and cheese and mashed potatoes.

Do I dare admit that we also had dessert? One of our companions was at the Barn for her second visit and swore by the old fashion apple crisp with rolled oats, brown sugar topping and ginger topping. Also on the dessert menu is a sugar-spiced doughnut with bittersweet chocolate and raspberry preserves, and roasted barncrisp pear and mission fig tart with mascarpone cheese in a port reduction. The desserts lived up to their savory descriptions as did the entire dinner. And the price was right. A three-course dinner with cocktails was just over $50. It’s not surprising the place was packed.