The Vibrant Dishes of Vietnam at Vietnam's Central in Scarsdale
- Details
- Written by Judie Dweck
- Hits: 11008
Balance between sweet and salty, fresh and fermented, cooling and warming, with hints of mint, cilantro, lemongrass and fish sauce.... Yes, I'm describing the vibrant cuisine of Vietnam as prepared at the new Vietnam's Central in Scarsdale. Our local Westchester communities offer a vast array of international restaurant choices. When it comes to Vietnamese cuisine the choices are not too great. How joyful it was to note the new Vietnam's Central which recently opened on Central Avenue in Scarsdale at the site of the former Pagoda Restaurant.
I was warmly greeted by the gracious owner and Chef Tuong Bui, aka Tom. The space, which seats about 70, is simply decorated with leather booths, banquettes and free standing tables. Bamboo screens, a tin ceiling, light wood floors and sheer white curtains give the room a clean, light appearance. There are no distractions as you concentrate on the terrific dishes offered. Tom describes his restaurant as eccentric and unique: "My menu combines traditional and creative dishes. In the future, I hope to open other similar dining spots." Owner Tuong Bui learned his craft from his mother and his brothers, who own restaurants in Dallas. Tuong moved on to Tribeca and most recently to Scarsdale. "I like the space in Westchester. It is not as congested as the city. My mother's instruction was hands on. She would let me cook on Sundays. She would give me the ingredients and I honed my skills under her guiding hands and I learned to cook our very diverse cuisine."
At Vietnam's Central Tom works with his wife Kim Doan and his sister in law Nhu Doan. "We do not overcook our food, and we use many raw vegetables. Our meats are cooked medium rare. Everything is cooked to order so we can adjust the spicing or eliminate ingredients upon our guest's requests. Most important is treating our guests well. My favorite part of my work is meeting many people and observe them enjoying their experience here." When asked whom he would like to serve, his answer was "Angelina Jolie and Richard Gere. They are both very successful in their careers and use their money to help people around the world."
Our tasting was a selection of many dishes which first appealed to our eyes, then to our sense of smell and finally to our taste. Our exceptional starters included Van Spring Rolls. A rice paper wrapper encased mixed greens, a choice of chicken, beef, shrimp or tofu with lemon zest and a sweet orange sauce. It is a favorite of Tom's child Van. Exceptional lemon shrimp followed. The large shrimp were lightly breaded and fried and served with a house made lemon sauce. Lemon zest and the white part of the lemon beneath the skin lent a mild, smooth and very lemony taste. We cleansed our palate with a lovely calamari and avocado salad. A creamy mild avocado sauce acted as the base for mixed spring greens layered with lightly breaded fried rings of calamari. A light vinaigrette completed this refreshing salad.
Among the soups, the classic "pho" is a specialty of the house. Here, it is prepared with a broth that simmers with beef bones for 8-10 hours. Rice noodles, cilantro, onions and scallions add flavor and a choice of chicken, shrimp, beef or pork are offered. The dish is garnished with bean sprouts, basil and lime. The summer day of our visit reached in the mid nineties so we will sample this flavorful bowlful on a cooler day. Hot and sour soup and chili noodle soup are other options.
A starter of catfish mango was quite delicious and is only offered when green mango is available. The catfish filet is lightly breaded and fried in canola oil. Topping the fish is a chopped mixture of green mango, cilantro, shallots and chili sauce, creating a perky and delicious dish. The Vietnam's ribs were a favorite. As you pick up the sesame seed encrusted ribs, be sure to keep your plate beneath them, as the succulent meat will surely fall right off the bone and into the plate. Served with pickled daikon and cucumber they were a taste to behold. A future visit may include Vietnamese beef carpaccio marinated in lime juice with crushed peanuts or charbroiled pork and fried shrimp rolls that are assembled at the table.
From the entrees, we sampled the grilled marinated pork chop. The marination on the pork brings out flavors of honey and lemongrass. Salt and pepper calamari served on a bed of iceberg lettuce was another fine choice. Sautéed with onions and scallions and generously seasoned, it was tasty and simple.
Vietnam is an important exporter of rice and we enjoyed their jasmine variety. In Vietnam, rice appears at every meal in the form of rice noodles, rice paper, sticky rice or fried rice. We loved the jasmine fried rice with vegetables and chicken. Unlike Vietnam's Chinese neighbors, no soy sauce is used in this dish. Stir fried egg noodles with a variety of crisp, lightly cooked vegetables was a dish of many textures. Rather than pouring it over all of the noodles, the homemade sauce should be used as a dipping sauce in order to savor the many levels of taste. Yet to be tried are the many vegetarian choices. Tofu in the flavor of shrimp, beef, fish or chicken is available in many dishes. Even the pho can be prepared in a vegetarian manner. Everything here is prepared to ensure freshness.
Desserts include a Vietnamese version of caramel flan with a caramelized coffee syrup, halo with ice cream and nuts, evaporated milk on shaved ice and an intriguing taro pudding. This coconut flavored taro confection was served warm and topped with crushed peanuts. It was truly a dessert soup, soothing and unique.
Whether you are a veteran of Vietnamese cuisine or a newcomer, I believe you will find your dining experience at Vietnam's Central very pleasant. Owner Tuong Bui indicated that his singular goal is "to leave you wanting for more." For me, his goal was fulfilled, as I plan to return very soon.
Vietnam's Central
694 Central Park Avenue
Scarsdale
914 723 7222
Recipe:
Vietnamese Salt and Pepper Shrimp {Serves 2}
Ingredients:
1 pound large shrimp, shelled and deveined
1 scallion cut into knuckle sized slices
1 onion cut into small wedges
1 cup all-purpose flour
½ cup canola oil
Salt and crushed black pepper to taste
¼ ounce butter
Lettuce in small wedges
Process:
Wash and dry shrimp and lightly dip in flour. Heat oil in wok or skillet. Stir fry onions and scallions. Add shrimp and stir fry until golden. Sprinkle generously with salt and pepper to taste. Drain off excess oil. Toss in butter until it melts and mingles with the ingredients. Serve with lettuce wedges.
Hoff Barthelson Seniors Perform Graduation Recital
- Details
- Written by Joanne Wallenstein
- Hits: 5344
Four graduating sopranos from Scarsdale High School gave a recital at Hoff –Barthelson on Monday night June 19, presenting a delightful array of classical and contemporary selections. The concert was the culmination of years of music and voice lessons at Hoff-Barthelson, celebrating their considerable accomplishments.
The performers included sisters and twins Josie and Louisa Blatt with Jane Glaser and Caroline Kaufman. Each performed as a soloist, in duets and as a group when they sung Boogie Woogie Bugle Boy and completed the concert with a medley of Disney songs.
Along the way, there were two songs from Hamilton, the Musical by Lin-Manuel Miranda, a musical rendition of the poems of Emily Dickinson, and a performance of Carole King's "Will You Still Love Me Tomorrow" by Josie Blatt who played the piano to accompany herself singing the well-loved song.
Louisa Blatt used her powerful voice and dramatic presentation skills to sing Franz Schubert's "Die Forelle" in German as well as "Happy to Keep his Dinner Warm" from the show, How to Succeed in Business Without Really Trying." Jane Glaser charmed the audience with her rendition of Carmichael's "Skylark" and Caroline Kaufman gave a beautiful and moving performance of the song "Reflection" from Mulan, also by Lin Manuel Miranda.
The concert was a treat for everyone lucky enough to be there. Bravo to the vocalists.
Young Magicians to Stage SHS Performance on June 15th
- Details
- Hits: 3721
Scarsdale is about to get a little more magical. For his Senior Options project, David Calamari will be presenting a magic show titled "Nothing Up My Sleeves", the proceeds of which will go to the Make-A-Wish Foundation. The show will feature his magic as well as the magic of other young performers. I've had the privilege of seeing some of David's magic firsthand and asked him a couple of questions about his process and the upcoming show. The show will be on June 15th in the SHS auditorium and you can purchase tickets online by clicking here.
When did you first become interested in magic?
I became interested in magic when I was three years old. My uncle showed me a trick where he took a coin, placed it in his hand, and made it disappear. He didn't tell me how it was done, and that kept me interested. My parents could see my interest and they bought me a magic kit for my fourth birthday. My dad then began taking me to Tannen's Magic Shop, the oldest magic shop in the country, which is in NYC.
How do you learn and develop new tricks?
I learn magic primarily from other magicians, and from reading books. Learning the trick is only part of it, the next part if finding a way to present it in a way that doesn't make it seem like a challenge to the audience, but rather some experience that I am sharing with them. I do enjoy learning other magicians' magic, but I also enjoy creating for myself. I go about this in a lot of different ways depending on what I'm going for. Recently, I have been using magic to show things I think about, and how I see the world, but not all of my material is like that. I try to have a wide range of emotions when I do a show, so at one point, the audience is laughing, and at another point, they are carefully listening to a compelling story. My inspiration comes from many different places, usually not other magicians. I have taken ideas from movies to create magic, I have made a routine out of a board game, so there is never an exact science to creating. Whenever I have an idea, whether it be a concept for an entire routine, or just a small moment of something that I want to adapt, I write it down in a notebook or on my phone, and later combine and play with those ideas to create something new.
Do you have any favorite tricks?
That is a really hard question. My favorite trick is always changing, because I don't like doing the same thing for a long period of time, so I am constantly changing what I am doing, to keep myself from getting bored. Each time I am doing new material, my favorite thing to perform usually changes.
Do you get your inspiration from any specific sources?
Not really. I never get inspiration from one specific source. I get inspired by a lot of things. Movies, books, personal experiences, and other magicians sometimes.
What advice would you give to someone interested in learning magic?
My advice to anybody interested in magic would be to read books to learn magic. I have found that this is the best way to learn really good magic. Also, go to an actual brick and mortar magic shop instead of buying things online. The number of shops that are around today continue to dwindle, which is not good. Magic shops are incredible places to meet new people, share ideas, and learn from others. You really can't get the same experience with an online magic shop.
What was it like to rehearse for your show? Is there anything you're particularly excited to show off?
Rehearsing is a little stressful. I have put together several new bits for this show, so I have never done them before. I am really excited about doing them, but also a little nervous. I am beyond honored to be raising money for such an amazing cause, so that eliminates some of the nerves because I know everyone is coming to have a good time. I am really excited to show off a couple of illusions that I have put together, because stage illusions are totally new to me. It was an interesting learning process, as staging and lighting and body movements have a lot more to do with illusions than other things I have done in the past.
Remember to go see David and other magicians at their show on June 15th in the SHS auditorium!
Become a Music Together Teacher and Begin a Fulfilling and Flexible Career
- Details
- Written by Joanne Wallenstein
- Hits: 4427
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, July 21-23. 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, coauthored 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.
Handmade Chocolate and More at the Chocolate Box Cafe
- Details
- Written by Judie Dweck
- Hits: 10464
According to Forrest Gump,"Life is like a box of chocolate. You never know what you're gonna get."
A good life is not just any box of chocolate, but one in which you know exactly what you get, namely chocolate prepared with fine quality ingredients by talented chocolatier Sabrina Seetarram, at her glittering new café, The Chocolate Box, conveniently located directly across from the Crestwood train station.
The Chocolate Box, is the brainchild of Seetarram, who designed the cozy spot along with construction by George Retsinas of Spartan Builders. All kitchen essentials, appliances, marble slabs, and tempering machines are tucked behind the counter and display cases, filled with homemade delights. It is amazing how efficiently the small space is used. The Chocolate Box is a feast for the eyes with sparkly pink walls, framed photos of chocolates lining the walls, shelves and display cases filled with confections and overseeing it all, a framed photo of Sabrina's mentor, her grandmother. Sabrina cooked at her grandmother's side as a child and continued pursuing her passion as she matured. Eventually she enrolled in Peter Kump's School to study pastries and at The French Culinary Institute where she gained expertise in preparing chocolates. The very enthusiastic Sabrina said she enjoys observing people eating and enjoying their experience. "The chocolates and food I'm preparing are gifts to the recipients. And they are meaningful gifts. I love connecting with my guests with chocolate and food." Sabrina believes that packaging is important. When customers are purchasing chocolates as a gift, sturdy and attractive boxes are available.
The 16 seat café is much more than a chocolate shop. They serve lovely selections for breakfast and lunch and wonderful coffee and tea selections in many varieties. To suit busy lifestyles, The Chocolate Box offers fully cooked dinners to take home, heat and eat. If you call ahead you will get the weekly menu. Each dinner includes an entrée, a carb, a vegetable and dessert.
On a recent visit I was tempted by the display of chocolates, but my tasting started with some savory dishes, since I was brought up believing that you can't have dessert until you have finished your entrée. Breakfast dishes here included fresh daily baked croissants in several varieties, cinnamon buns, Danish, yogurt parfaits and steel cut oatmeal with a variety of toppings. I savored a frittata, which was baked with ham, eggs, cheddar and roasted peppers among its ingredients. Served on a spinach and feta pinwheel, it was a nice way to start the day. Also intriguing on the breakfast menu was an assortment of stuffed bagel balls. Here, bagel dough is shaped into small balls and stuffed with a variety of flavored cream cheeses. Sprinkled with sesame or poppy seeds, they proved to be a neat way to enjoy a bagel --easy to take with you on the train with your morning coffee or perfect for a breakfast buffet at home.
Lunch suggestions are all freshly prepared each day. Many of the hot dishes are cooked in a pressure cooker for fast tender results. BBQ braised beef with slow cooked pulled beef was enhanced with homemade barbecue sauce. A bit of bourbon gave it a great taste. It was served on herb focaccia. The Mediterranean grilled vegetable sandwich with eggplant, Portobello mushrooms and peppers worked well with skordalia, the Greek potato and garlic spread. Feta cheese topped this divine sandwich on focaccia. Salads are assembled in full view behind the counter. 
The soups of the day generally include a fish or meat and a vegetarian selection. I sampled New England clam chowder with potatoes and carrots and fresh clams prepared with lactaid rather than cream for a fine result. A curried chicken salad and an Italian tuna salad were being assembled in full view at our recent visit. The curry chicken was outstanding with its medley of flavors -- just the right amount of curry without being overpowering. Black olives gave a Mediterranean flair to the tuna salad. Yet to be tried are a chef salad, iceberg wedge and pate crostini with fig spread, caramelized onions and pate.
Onto the piece de resistance, Sabrina's homemade chocolates. There are colorful chocolate dipped pretzels, oreos, lollipops, marshmallows and a variety of barks. The chocolate is a combination of a variety of chocolate resulting in a smooth and snappy consistency. Molded chocolates to honor many occasions are custom made. Then there are the ganache filled bon bons with a large and original variety of flavor. With no preservatives they are exceptional. These mouth watering confections were the highlight of my tasting. The lemon curd ginger and vanilla were so flavorful. For those who like a wake up call with their chocolate, try the triple threat bon bons . 
Here the ganache is flavored with jalapeno, ancho and chipotle chili. Topping my list of favorites are the mendiants. These are generally a Christmas confection in Provence. Here, these quarter sized disks are garnished with assorted toppings. The dark chocolate mendiants were topped with almonds, pistachios and dried tart cherries. These are a mouthful of deliciousness with a hint of sweet, tart and salt, wonderful at any time of year. At The Chocolate Box they are prepared with white chocolate, as well. All of the chocolates are prepared in small batches with a short shelf life ..... not a problem since they will probably be devoured in a very short time.
I try to remember a suggestion I recently read about... "Put eat chocolate on the top of your to do list. That way at least you will get one thing done. "In the words of Sabrina, "Chocolate IS the answer.". May I add, it doesn't matter what the question is.
Enjoy these excellent confections at The Chocolate Box in addition to light meals soon.
The hours at The Chocolate Box are very convenient for commuters:
Weekdays-6 am --6.30 pm
Saturday – 8AM – 3 PM
Sunday 9am-3pm
The Chocolate Box
300 A Columbus Avenue
Tuckahoe, NY
(914) 714 0677
Recipe: Simple Vanilla Ganache
Ingredients:
200 Grams Semisweet Chocolate Chips
200 Grams Heavy Cream
2 Vanilla Beans
Place chocolate chips in a medium bowl and set aside. Slice vanilla beans in half lengthwise. Scrape the inside of the pods with the blade of a knife. Remove the beans and place them in a medium saucepan. Pour in the heavy cream and the vanilla pods. Stir constantly bringing to a slow boil. Remove from the heat and remove the vanilla pods. Pour the hot cream and vanilla beans over the chocolate in the bowl. Let the mixture sit for about five minutes to give the chocolate time to soften. Mix vigorously until mixture is completely uniform. Now you have ganache which you can pour over ice cream, cakes or cupcakes. Once cooled and thickened place in a pastry bag or use an offset spatula to spread on cupcakes, fill cake layers or place between cookies. Or eat a spoonful at a time... It will last in the refrigerator for about 3 weeks.
