Maroon and White Honors Senior Athletes at June Barbeque
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- Written by Emmeline Berridge
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Track team Seniors: Jordan Claman, Sophia Rosset, Adam RossEvery season, the Maroon and White parent’s organization hosts a sports awards dinner to recognize athletes for accomplishments in their respective sports. The spring dinner, this year held on Tuesday June 5, especially honors seniors, as the spring season is their last opportunity to compete as Raider athletes. A barbeque is followed by the general awards ceremony, which recognizes seniors for their dedication to Scarsdale athletics. Individual sports teams break into smaller rooms to present sport-specific awards after the ceremony.
The Iron Man award is the first of a series of senior awards. The Iron Man honors senior athletes who have completed 12 full seasons of athletic participation, meaning they have played a sport in every high school season. The Iron Mans were awarded to Lily Steckel for Tennis, Basketball, and Lacrosse, and Jordan Claman and Sophia Rosset for 12 seasons of track and cross country.
The first of three memorial awards, the Elizabeth Timberger Memorial Award, honors an outstanding member of the Scarsdale athletic community. Elizabeth served on the board of Maroon and White prior to her untimely death, and was a friendly, supportive, and cooperative member of the board. The Timberger award is given to a senior who helps a team not as a player, but through some other form of participation. The 2018 award went to Savannah Smith, manager of boys Varsity Lacrosse.
The Nina Mooney award is presented to a senior female athlete who “displays commitment, enthusiasm, spirit, concern for others and a positive work ethic,” per Maroon and White President Beth Dell'Orto’s presentation speech. Nina Mooney, who passed away in 1991 at the age of 54 after a courageous fight against breast cancer, organized many Maroon and White events, and was loved for her kind and boisterous spirit. The 2018 award was given to Samantha Mancini, a captain and four-year varsity player for both girls Basketball and Soccer.
The Nonie Knopp Memorial Award honors Knopp, an outstanding member of the Scarsdale community, and an avid sports fan who was devoted to Maroon and White as a vice-president and chairperson for the Holiday Basketball Tournament. The award recognizes a male senior varsity player who exemplifies dedication, commitment, spirit, enthusiasm, concern for others and positive work ethic. The winner of this award was Noah Glantz, a captain of Varsity Football, who will continue his football career at Trinity College in the fall.
The Peppers Award honors Sue Peppers, the recently retired assistant principal of Scarsdale High School, as she remains closely tied to Scarsdale schools and athletics through her daughters, who were scholar athletes at Scarsdale High School. According to Dell’Orto, “combining high standards for academics, sports, and team play have always been an important part of the Peppers Family.” The female Peppers award was presented to Lily Steckel, who has distinguished herself in athletics and academics, being voted Captain by her teammates in Varsity Tennis, Lacrosse, and Basketball, as well as maintaining a level head, passionate spirit, and an impressive academic record. Steckel will attend Dartmouth in the fall.
The male Peppers award was presented to Jeremy Wolfe, who separated himself from his peers in his captainship of both varsity boys Lacrosse and Volleyball. He was also a member of the Ice Hockey Team, and played a role in founding the boys Volleyball team at SHS. Wolfe will attend the US Naval Academy in the fall.
The Scholar Athlete Honor Society Award is presented to a top male and female student who have excelled in dedication to their sport, performance and leadership on and off the field of play, performance in the classroom, with a GPA of 3.5 or higher and accomplished SAT or ACT scores. The winners of the 2018 Scholar Athlete Honor Society award are Jordan Claman for cross country and track, and Annemarie Horn for Volleyball. Claman will attend Tufts in the fall, while Horn will play volleyball at Dartmouth.
The Scarsdale Raider award, recognizes the intangible characteristics that represent the spirit of a Scarsdale Raider--- the attitude, work ethic, and leadership qualities that the sports community hopes to instill in all Raider athletes. The winners of the Scarsdale Raider Award are Sam Seltzer, captain of Boy’s Varsity Ice Hockey and Lacrosse teams, Nash Goldman, captain of boys Varsity Basketball, and Katie Reisman, Captain of Girl’s Varsity Lacrosse and member of girls Varsity Soccer.
Although the awards only recognize a select group of senior athletes, the nature of the dinner is to appreciate all seniors as they matriculate and bring a Raider pride with them in their future endeavors.
Jordan Claman of Boys Varsity Track noted that the highlight of the spring track season was finishing his 12th season on a high note by seeing “people from all track--- mid distance, sprinting, and distance--- come together”. Claman emphasized that the team’s camaraderie was nothing like he’d ever seen before, which allowed the seniors to end their seasons on a positive note. Distinguished Senior Sophia Rosset will run cross country and track and field at Washington University in St. Louis in the fall.
Baseball: Clockwise from top: Michael Green, Matt Daniel, James Conlan, Kiran Ramachandran, Daniel Beitler, Joe Weintraub, Evan Maroney, George Samwick
Evan Maroney, captain and shortstop of the boys Baseball team, noted that his favorite part of his last season was going down to Florida for spring break with the team, mentioning that it helped the team bond, work on their game, and “have a lot of fun off of the field.” The Raiders lost in the 1st round of Sectionals against Suffern, but were able to maintain a competitive season led by a strong group of seniors. Senior Michael Green will continue playing baseball at Carleton College.
Lone Senior of the decorated boys Varsity Golf team 
Golf: Scott GalstScott Galst noted simply that the highlight of the team’s season was “being able to compete for the section final.” The team went on to top a formidable Bronxville squad to win their 4th Section 1 title in 5 years. With a strong core of underclassmen returning next season, Scarsdale’s dominance in boys’ golf will surely translate to success in 2019.
Lily Steckel of girls Varsity Lacrosse noted that her most memorable moment of the team’s season was a win against Mamaroneck, a team that went on to compete in the Section 1 finals. She emphasized the importance of this game, noting “Mamaroneck have been our rivals since as long as I can remember, and beating such an incredible team on their home turf as a cohesive unit was an unforgettable feeling.” The girls lacrosse team experienced hardship, as their longstanding coaches were fired just weeks before the start of the season. Still, strong leadership from their seniors allowed the team to have an enjoyable and successful season, which was encapsulated in their close-fought battle against Mahopac in the first round of Sectionals.
Girls Lacrosse: Left to right: Holly Rittmaster, Lily Steckel, Maya Kulick, Katie Reisman Not pictured: Abby Glaser(image 4, lacrosse)
Left to right: Holly Rittmaster, Lily Steckel, Maya Kulick, Katie Reisman
Not pictured: Abby Glaser
Daniel Koch, one of many seniors on a large boys Varsity Lacrosse team, noted that his highlight for the season was “beating Wappingers by 14 goals”, as the team had lost to Wappingers in the Section semifinals in a heart-wrenching end to last season. The boys’ team put up impressive statistics, including a 6-0 run to begin the season. The leadership from Scarsdale’s seniors brought the boys lacrosse program to a well respected status among Section 1 teams. Senior Seth Thornton will play collegiate lacrosse at Syracuse.
Boys Lacrosse: Left to right: (top row) Noah Glantz, Nick Coeytaux, Jeremy Wolfe, Jason Lipsay (middle row) Jacob Kahan, Sam Seltzer, Daniel Koch, Mason Marsh, John Seider, Miles Rosenstadt (bottom row) Vin Franco, John Keltz, Matt Hyman, David Love, Robert Britto
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Vietnamese Banh Mi with a Modern Twist in Scarsdale
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- Written by Judie Dweck
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Sandwiches come in all shapes and sizes and in many international flavors. We have savored croque monsieur from France, paninis from Italy, cemitas from Mexico, cucumber tea sandwiches from England and lamb kebab pitas from the mid-east. The classic sandwiches from Vietnam have become quite popular in the tri state area and the recently opened Grab Ly’s Banh Mi on Garth Road is serving these flavorful sandwiches with a modern twist. 
Grab Ly’s Banh Mi is a tiny space with big flavors. It is sparkling clean from the stainless steel open kitchen to the front area. A wood paneled wall displays canvases of the food. There is a small counter with a few stools and a couple of benches if you choose to enjoy your banh mi in house. More popular is the take out crowd. It is convenient to the train, and you can call your order in advance. Delivery will be available in the near future. 
Grab Ly’s is the brainchild of John Ly, the enthusiastic owner. He was a young child when he and his family arrived here from Vietnam via Hong Kong. “I enjoyed watching my father cook traditional dishes and soon became passionate about cooking. I aim to bring Vietnamese food with my modern touch to Westchester. I chose Scarsdale because this street is a high traffic area with available parking.” The sense of family permeates the space. Ly’s father was busy in the kitchen and his mom and sister were busy in conversation with the steady flow of people waiting for their orders. (It was only 11.30 in the morning) “I love seeing happiness on the faces of people who have tasted our food. I trained my staff, and look forward to opening additional Vietnamese spots featuring other Vietnamese specialties such as pho, the traditional hot soup. The food we offer, is part of my heritage and culture and banh mi sandwiches are my favorite comfort food.” My recent visit was late morning and there was a steady flow of customers placing orders, many were returning guests, even though Grab Ly’s had only been open for a week. 
Fresh out of the fryer was a mound of avocado fries. Here, wedges of firm, but ripe avocado have been breaded with panko crumbs and fried to a golden brown. These very crisp morsels came with a well spiced sauce, a fine modern accompaniment to the 10 banh mi offerings. Egg rolls arrived in 2 varieties. We sampled both the regular, filled with minced pork, shrimp, onions, jicama, carrots and taro and the vegetarian choice, with tofu, mushrooms, carrots, jicama, onion and taro. Each order came with 2 tightly rolled cigar shaped morsels which were wrapped in traditional egg roll wrappers. A piquant sweet and sour sauce accompanied them. 
We moved on to the main attraction, the banh mi. Thinly sliced pickled jicama and carrots added to the pleasure of sampling our shaking beef banh mi. The marinated wok seared sirloin steak, was cooked to rare, as requested, and a sriracha aioli added a nice kick to this filling. Very popular is the pork belly banh mi. The grilled pork belly sits beside picked papaya slaw and a slathering of sriracha aioli. Once again the vegetables added texture to a terrific sandwich. The Baja feature shrimp. Here, a julienne of fresh carrots and red cabbage are nicely seasoned and paired with panko breaded shrimp. Served on a 10 inch baguette, as all of the banh mi here are, and finished with chipotle aioli and fresh sprigs of cilantro, it was yet another discovery of a divine banh mi. Just the right amount of spice left my tongue tingling. Waiting to be tried are banh mi of lemongrass pork, beef bulgogi, surf and turf, Thai basil chicken and the vegetarian with grilled eggplant, zucchini, yellow squash, bell pepper, mushrooms, pickled jicama and carrots and tofu aioli. Since each banh mi is prepared to order, you may alter the ingredients and level of spice to your individual taste. 
Combo specials with a banh mi, eggroll and drink are offered. Everything here is made from scratch, and the interplay of balanced flavors of sweet, salt, sour and spice, along with the texture of crunchy vegetables and crisp 10 inch baguettes, result in sandwiches brought to a new level of enjoyment.
Cans of soda, water and Snapple are available but we stayed in the Southeast Asian mood with sweet and delightful Thai iced tea and Vietnamese iced coffee with Café de Monde coffee. Each was fragrant and tasty.
My advice is to visit Grab Ly’s Banh Mi soon. Choose from the many banh mi choices, open wide, and take a bite and I’m sure you will return soon. With warm weather ahead, I can’t think of a nicer way to spend the day, than at the beach or at a picnic in the park with banh mi from Grab Ly’s Banh Mi.
Grab Ly’s Banh Mi
62 Garth Road, Scarsdale
914 574 6007
Spicy pickled Vegetables (4 servings)
1 cup raw peeled carrots, in julienne
1 cup daikon, in julienne
1 ½ cups rice wine vinegar
½ cup sugar
1 ½ tbsps. sriracha
½ tsp. salt
In a saucepan, stir the vinegar, sugar, sriracha and salt over high heat, until the sugar is completely dissolved. Allow the mixture to cool. Place the carrots and daikon in a non reactive container. Pour mixture over the vegetables and refrigerate. Serve on your banh mi.
The Tantalizing Taste of Thai Food at Little Thai Kitchen
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- Written by Judie Dweck
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Eating in, takeout and delivery are the many options offered at Little Thai Kitchen, conveniently located on the Popham Road Bridge at the Scarsdale train station. Seating about 20 people it is a very casual spot to savor the tantalizing taste of Thailand and a fine alternative to the usual Chinese or pizza takeout meal.
I stopped in for lunch recently and chatted with Manager Jeab, who indicated that lemongrass, lime leaf, basil, and chilies are some of the important ingredients in the Thai kitchen. “At Little Thai Kitchen, everything's made to order so we can adjust the seasonings to suit your taste. We enjoy welcoming and serving guests who are familiar with our cuisine, as well as those who are trying it for the first time.” It’s nice to know that gluten free dishes are available and msg is not used in their cooking. Jeab said, “Our cooking is nicely spiced clean food.” The owner Billy Peter Rung, met with success in Scarsdale and new branches of Little Thai Kitchen have opened in Chappaqua and Rye.
Simplicity is the best way to describe the atmosphere of Little Thai Kitchen. The seating here consists of white plastic molded chairs, a long bench, many shelves housing a variety of sauces and relishes, white dishes and paper napkins. The focus is clearly on the food. Delightful aromas are evident as you enter Little Thai Kitchen. For a tiny restaurant the menu is very extensive. We started with the classic tom yum soup. This savory soup has a hint of tartness. We enjoyed ours with shrimp. Lemongrass and lime leaves gave it a unique flavor and prepared us for the many starters to follow. Chicken satay was nicely grilled on a skewer and served with a classic house made peanut sauce which enhanced the thinly sliced chicken breast. Beef satay is available, as well. Thai curry puffs arrived as a thick flaky pastry crust exploding with a tangy mixture of minced chicken, onions, potato, and curry powder. They were very flavorful and were perfect with a sweet plum sauce. Several variations of dumplings are a nice starter. We enjoyed the basil chicken steamed variety, as well as pan fried pork dumplings. With warm weather on its way, two good choices are po pia sod and summer shrimp rolls, each wrapped in rice paper. The shrimp roll is filled with shrimp, vegetables and basil and the po pia sod is flavored with fresh mint and vegetables, for a very refreshing taste. Hoisin sauce complements these rolls.
Salads are a popular part of a Thai meal. Papaya salad combines green papaya, carrots, tomatoes, peanuts and Thai fresh chilies. It usually includes fish sauce, but that can be left out upon request since it is an acquired taste. Yum Nam Sod is a must try suggestion with ground chicken, lime dressing, chili, onion scallion and roasted peanuts. Of the many salad choices, duck, beef, chicken, tofu, calamari and shrimp are the main ingredients.
Entrees of duck, chicken, flank steak, seafood and vegetables are numerous. Classic and impressive curries are offered, as well. We loved our Thai Massaman Curry, with coconut, beef, onions, potatoes, carrots and peanuts. The sauce was just divine and worked well with the fragrant jasmine rice. If you prefer your curry without coconut, try the jungle curry with eggplant, string beans, bell peppers, bamboo shoots, mushrooms and basil. Red, green, yellow and panang curry are offered here as well. Among the entrees we loved the flavor of the cashew chicken with pineapple, onions, bell peppers, celery and cashew nuts. Noodle dishes are standard fare in Thailand. Choose from drunken rice noodles spicy in a basil sauce, pad see -ew with broccoli, egg and soy sauce or as we enjoyed pad Thai. These thin rice noodles were combined with bean sprouts, eggs, peanuts and chicken and flavored with tamarind were a fine rendition of a classic dish. You can also enjoy your rice noodles in a big bowl of Thai noodle soup with shrimp, chicken, tofu, duck or beef. Thailand is one of the greatest rice growing countries in the world. If rice is your desire, there are several varieties to choose from. Try the Indonesian nasi goreng fried rice or perhaps the fresh basil fried rice. Future entrees may include duck tamarind, Thai mango chicken, beef basil, shrimp with three flavored sauce and sweet and sour fish. This is a very busy kitchen with so many delicious choices.
It was time for dessert, and I just couldn’t resist the mango with sweet sticky rice. The ripe mango was peeled and thickly sliced and sat beside a mound of Thai sweet sticky rice and coconut cream. A sprinkling of sesame seeds completed this perfect dessert. My beverage of choice was Thai iced coffee, a sweet ending to a lovely meal.
After a few meals at Little Thai Kitchen, lemongrass, galangal, kaffir lime and nam prik pao will become part of your culinary vocabulary. Thai cooking is a varied cuisine that is beautifully executed at Little Thai Kitchen. Try it soon.
Little Thai Kitchen
13 Popham Road, Scarsdale
914 472 6600
Tom Yum (Thai shrimp soup) serves 4-6
10 cups cold water
1 ½ pounds fresh shrimp, shelled and deveined, reserve shells and heads
2 stems lemongrass, pounded to release flavor *
2 inch piece of galangal *
2 whole chilies *
2 Tbsps. vegetable oil
3 leaves of kafir lime, torn into pieces*
2 shallots, sliced
2 Tbsps. nam prik pao [chili paste]*
2 Tbsps. salted fish paste*
¼ cup fresh lime juice
4 grape tomatoes, halved
6 button mushrooms, sliced
2 Tbsps. chopped fresh cilantro leaves
*Available in Asian markets
Wash the shells and heads and drain well. Heat oil in a saucepot. Fry heads and shells until pink. Add water, lemongrass, galangal, lime leaves, whole chilies, and shallots and bring to a boil. Cover the pot and simmer for 20 minutes. Strain the stock and discard the solids. Return stock to a boil and add the shrimp and simmer for about 4 minutes until cooked. Add fish sauce, chili paste, lime juice, tomatoes and mushrooms and heat. Divide among bowls and sprinkle with chopped cilantro. Serve.
Childhood Music Program Brings Teacher Training Workshop to Scarsdale
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Become a Music Together teacher and begin a fulfilling and flexible career! Music Together, the award-winning, international early childhood music and movement program developed in Princeton, New Jersey, is offering an exciting three-day Teacher Training Workshop at Starlight Starbright Music, 78 Garth Road, Scarsdale, July 13-15, 2018. Participants who successfully complete the three-day training become eligible to teach Music Together classes, either at an existing location or by applying for a license to open and operate a Music Together center of their own.
Being a Music Together teacher is a flexible, fulfilling, and exciting part-time career choice. The thousands of successful Music Together teachers around the world are musicians, actors, dancers, stay-at-home parents, educators, and retirees. No formal academic degree is required to become a Music Together teacher.
The upcoming three-day workshop provides opportunities to learn about how to assess children’s rhythmic and tonal development, techniques for presenting Music Together materials, strategies for lesson-planning, and much more. There will also be live early childhood music demonstration classes on each day of the workshop, teaching children and their parents using the Music Together curriculum.
Since 1987, Kenneth K. Guilmartin, Founder/Artistic Director of Music Together, has been a pioneer in teaching parents and caregivers how to nurture their children’s musical growth. “Our mission is to enable children and the adults who love them to become comfortable with musical expression and to develop musically at their own pace,” says Guilmartin. “Childhood music development is a natural process, just like language development. Every child is born with the ability to make music. Our teachers provide the right environment to nurture and support that music making. We welcome teachers to the Music Together community who are passionate about music education and supporting the bond that music creates between young children and their parents and caregivers.”
The cost of the three-day Music Together Teacher Training is $475. Graduate credits, CMTE credits, and CEUs are available. For additional information and to register, visit www.musictogether.com or contact Chris Marietti at (800) 728-2692 x326 or cmarietti@musictogether.com.
Music Together is an internationally recognized, developmentally appropriate early childhood music and movement program for children from birth through grade two. First offered to the public in 1987, the Music Together curriculum, co authored by Guilmartin and Dr. Lili Levinowitz, is based on the recognition that all children are musical. All children can learn to sing in tune, move with accurate rhythm, and participate with confidence in the music of our culture, provided that their early environment supports such learning. Music Together offers programs for families, schools, at-risk populations, and children with special needs in over 2,500 communities in 41 countries. The company is passionately committed to bringing children and their caregivers closer through shared music-making and helping people discover the joy and educational value of early music experiences. More at www.musictogether.com and www.facebook.com/musictogether.
Family Fun, Food, DJ, Games to Rock Chase Park at PBA Community Day May 20
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Scarsdale will be rocking Sunday, May 20, from 11 a.m. to 3 p.m., at Chase Park, as the community turns out for a fun, open-air Community Day sponsored by the Scarsdale Police Benevolent Association. This event, free to residents, business owners and workers in the Scarsdale community, promises food, music, games, entertainment and family fun. It will also be a casual, positive way for children and adults to get to know their local police.
The Scarsdale PBA represents the organized union of the village’s uniformed police officers. They are the men and women who are present and visible in the village, around the schools and in Scarsdale’s neighborhoods, serving the community every day.
According to Scarsdale PBA member Sergeant Ronnie Arefieg, one of the event organizers: “This Community Day was conceived as a fun, casual event in appreciation for the tremendous support that our police officers receive from the community as a whole. We want to demonstrate that we are all working together, and we want to send a message that we’re grateful and thankful for the community’s support. This kind of support is so important because it really makes for a healthy environment in which to live, work and interact. It makes our jobs much easier.”
Part of the service ethos of the Scarsdale Police Department is to ensure public safety for residents and their families, business owners and workers in the community with a level of professionalism, compassion and care they would want extended to members of their own families. “A fun, casual outdoor event, centrally located in Chase Park which is like the heart of the village, seemed like the perfect way for all of us to come together in a positive way and for the Scarsdale PBA to say ‘thank you’ to this great community that we serve,” Arefieg said.
Uniformed and off-duty Scarsdale police, all of whom belong to the Scarsdale PBA, will be present at the Community Day to socialize and mingle. “We want people, and especially kids, to know that we are there to protect them and help them. We want to be mentors to the kids and be a resource for them. All the kids in the community should know they can reach out and talk to a police officer whenever necessary, whenever they have a concern or just need to talk.
Other members of the community are getting involved in the Community Day too. One is Tony Domini, the owner of Lange’s Deli in the village for the last 19 years. In support of the event, Lange’s is generously donating food, such as hamburgers and hot dogs, for the public to eat.
“This should be a really nice day for everyone to come out and have fun together,” said Domini. “It’s my pleasure to be part of it.”
“Lange’s has long been an active institution in the village., and at least an entire generation of kids has grown up with Lange’s,” Arefieg said. “The Scarsdale PBA is delighted to work with Lange’s for this event. Tony is a great guy, and his involvement shows how much he cares about the village.”
By including music, games, food and lots of family fun, Community Day promises to be a fantastic opportunity to get kids away from digital technology and out of the house for a day of old-fashioned, hands-on fun.
“The Scarsdale PBA really looks forward to a big turnout. This will be a day of appreciation, kindness and support, all wrapped into one and directed toward this great community that we serve,” Arefieg said. “It is our honor and privilege for the PBA to host this event. It is our small way of giving back, and it truly comes from our hearts.”
In case of inclement weather, the Scarsdale PBA Community Day will be rescheduled to a rain date of June 3.
