Dr Fuhrman.com provides vital information and products to our customers on reversing and preventing disease through nutrition and natural methods. Our founder and president, Joel Fuhrman M.D., is a board certified family physician who specializes in nutritional medicine. Having learned the importance of good nutrition as a child, he has devoted his life to understanding the effects of nutrition on the health of the body and mind. He has helped thousands of people through his medical practice in Flemington, NJ to overcome disease (i.e. lupus, diabetes, heart disease, rheumatoid arthritis, etc), lose weight, feel healthier overall and live longer. With a desire to reach more people who didn’t know of his practice or couldn’t afford to get to him, Dr. Fuhrman began writing books and developed a website to make the latest information on health and nutrition more generally available, creating a community of like–minded, health conscious people.

In search of premium products for his own patients, family and friends, Dr. Fuhrman found that many nutritional products on the market fell short in nutritional value, proper balance and good taste. DrFuhrman Online designs products that bridge this gap.

Eat To Live – For Fast and Sustained Weightloss

Strawberry (Photo credit: Wikipedia)

Roasted Strawberries: 5 Swoon-Worthy Dessert Recipes

Slowly but surely, strawberries are making their way up into the markets in Seattle. And this is a very happy occurrence, indeed. I’m always torn because I love eating them raw with my morning yogurt or sliced in the afternoon as a snack, but I’ve started roasting them instead. This, my friends, opens up a whole new world.

via: www.thekitchn.com

Maker’s Mark’s Perfect Mint Julep For Derby Day

The Perfect Mint Julep. (Courtesy Photo: Maker’s Mark)

 The Mint Julep goes exceedingly well with long summer days, horses, pretty hats and good company.  It’s time to press your seersucker suit and unpack your fanciest hat because racing around the corner comes the most exciting two minutes in sports, the Kentucky Derby on May 5. More than just a sporting event, Derby is as much about fashion and sipping mint juleps as it is horse racing. So, what exactly is a mint julep? It sounds simple – ice, bourbon, sugar and mint – but the truth is there’s a lot of prep that goes into making this iconic drink correctly.

Maker’s Mark is one of Kentucky’s finest premium bourbons, handcrafted at the oldest operating bourbon distillery in the world. , eighth generation distiller and grandson of Maker’s Mark Founder Bill Samuels Sr., has happily offered up his family’s personal recipe for The Perfect Mint Julep so that you can share it with our readers.

For those who don’t have enough time to make juleps, Rob suggests trying Maker’s 46 – the first new bourbon from Maker’s Mark in 52 years. Best enjoyed neat or on the rocks, Maker’s 46 is finished with seared French oak staves and offers a bolder and more complex taste than the original Maker’s Mark. It has a rich, creamy caramel and vanilla flavor with a big, oaky finish.

The Perfect Mint Julep Serves 14 to 16

• 1 liter Maker’s Mark Bourbon
• Lots of fresh spearmint
• Distilled water
• Granulated sugar
• Powdered sugar

To prepare the mint extract, remove about 40 small mint leaves – wash and place in a small mixing bowl. Cover with three ounces of Maker’s Mark. Allow the leaves to soak for 15 minutes. Then, gather the leaves in a clean, soap-free piece of cotton cloth and vigorously wring the mint bundle over the bowl of whisky. Dip the bundle again and repeat the process several times. Then set aside.

Maker’s Mark is one of Kentucky’s finest premium bourbons. (Courtesy Photo:

Related articles

• 4 Recipes for a winning Kentucky Derby party (sheknows.com)
• Cocktail 101: How to Make a Perfect Mint Julep (drinks.seriouseats.com)
• Woodford Reserve Luxury Mint Julep Cup Returns for 2012 Kentucky Derby (shoppingblog.com)
• 3 Racy Kentucky Derby Inspired Dates! (yourtango.com)

 A family with more than 50 years’ experience in the food and restaurant industries is bringing its talent to Westchester with the introduction of Grace’s Table, which opened in White Plains today. Members of the Balducci and Doria families, along with Chef/Partner Joseph Trama, gathered at the restaurant.  

This is the second restaurant for the group, which owns and operates Grace’s Trattoria on the Upper East Side of Manhattan. The Doria family, led by matriarch Grace Balducci Doria, also owns and operates two gourmet markets, both called Grace’s Marketplace, in Manhattan adjacent to the Trattoria and on Long Island. Grace Doria’s parents, Louis and Maria Balducci, opened their eponymous produce stand—Balducci’s— in Greenwich Village when Grace was just a year old. Grace and the family have been in the business ever since.

“We’re very excited to be opening Grace’s Table in White Plains, at the former site of Gregory’s, once the ‘go-to’ restaurant in Central Westchester,” said Trama, whose family has roots in the area. “We look forward to introducing Westchester diners to our concept of excellent food in a casual, calming atmosphere.”

“We have a very, very talented chef in Joe Trama, which has been part of our success in our restaurant in Manhattan,” said Grace Doria. “We want to bring his exquisite flavor to White Plains.”

Grace’s Table, which will serve dinner when it opens, adding lunch and brunch soon after, will serve upscale American fare in an informal environment. Chef Trama has developed a menu highlighting a wide range of tastes and cuisines; starters include a duck confit quesadilla; grilled smoked salmon pizza; and mini rock shrimp tacos; other lighter fare includes salads ranging from traditional (Caesar; heirloom tomatoes with Bufala mozzarella) to unique (Grace’s – greens, gorgonzola, gala apples, pears, candied pecans with raspberry vinaigrette; and quinoa & lentil salad with feta, walnuts and raisins). Starter prices range from $9-$12.

“Ocean” entrees include pan seared sea scallops served with truffled honey grits and lobster gravy; tagliatelle with Maine lobster, maitake mushrooms and tarragon beurre blanc; and mussels & fries. “Ranch” entrees include Amish Chicken Coq au vin; a Colorado Lamb Shank; Veal Milanese; vegetarian Sheperd’s pie and a 10 oz. Grass fed sirloin burger. There is also a section on the menu devoted to “Steaks on the Grill”, where diners can choose a cut of meat, a sauce and sides to accompany their steak. Entrees range in price from $19-$26.

About 70 wines will be available by the bottle, eight by the glass. Additional bar offerings include specialty cocktails like the Central Avenue Margarita, the Frizzante Mojito or the I’ll Take White Plains, which is made with Wild Turkey, Dubonnet Rouge and Orange Liqueur.

Trama himself created all of the menu items, assembled the wine list and created the cocktails. Prior to working at Grace’s Trattoria, which he joined in 1997, Trama worked at some of New York’s top restaurants including the New York Times 4 star-rated Quilted Giraffe, where he was Executive Sous Chef.

The restaurant itself has undergone renovations to give it a relaxed, open feeling, with warm, calming colors as the background. Chestnut floors and tables will be complemented by black iron lighting fixtures, giving the space a modern, clean feeling. The bar area now includes some high-top tables, making it a perfect setting for a cocktail or glass of wine – or a nice spot for a quick but delicious dinner. In addition, an outdoor patio has been installed in front of the restaurant for outdoor dining.

Aside from the main dining room, which seats about 80 people, the restaurant features a private dining room (PDR) in the downstairs area, which seats about 55 people. The PDR features brick walls, tufted ceilings and archways, with a deep red color palette. It also holds the restaurant’s wine cellar, which can hold 1,200 bottles.

Grace’s Table is located at 324 Central Avenue in White Plains and will be open for dinner (Mon.-Th. 5-10 pm, Fri.-Sat. 5-11 pm, Sun. 5-9 pm) and will be open for lunch starting Friday, April 27., Monday-Sunday. Reservations can be made by calling (914) 428-2455. For information please visit www.graces-table.com

1. Polar Bar, 201 East 24th 3rd Avenue, New York, NY
A sexy little lounge with great drinks, comfy seats, sexy pillows, and some cute bartenders. A luscious place to get cozy with someone or to hang out with the grown and sexy people.

2.  Chez Josephine, 414 W. 42nd St between 9th and10th Avenue, New York

This French restaurant is perfect for a living a luscious life. It is named after Josephine Baker and run by her son Jean-Claude Baker, who is a gracious host. There restaurant is a delicious shrine to Baker. Stop in for some sexy nosh and piano music when you want having a spectacular night out in the city.

8. The Gutter, 200 N 14th St at Berry, Brooklyn, NY
This place is hot, it’s a dive meets bowling alley. It couldn’t be more fun. You can bring your own eats or have them delivered by places nearby, but get your beer and wine at the friendly bar. Cheap and awesome! A great crowd and everyone is always having fun. You will love it!

A sexy bar to grab an adult beverage, especially in the downstairs area. When it’s cold out, try to sit next to the fire place in the cozy seats and get a specialty martini or a glass of wine. It’s like heaven!

10. Ella Lounge, 9 Ave A, between E 1st and 2nd St, New York, NY
An awesome lounge with the theme of Hollywood in the 20s and 30s with classic cocktails. There are live jazz performances in the intimate piano area of the lounge. It is a dimly lit lounge, so it is great for a dating night.

Although from the outside it looks the same as it did when it was The Box Tree, Purdy’s Homestead, and John Michael’s the inside has been completely renovated.   

Almost all the interior walls have been taken down to create a large, apparently square open space, with the massive stone chimney at its center. The former trio of fireplaces remains, each serving a different section of the restaurant. A new zinc bar runs the length of the outside wall at the right of the entry and a few leather upholstered seats face the bar fireplace.

The Feel is Very American

To the left of the entry, a long banquette hugs the outside wall. A few dozen marble-topped tables fill the remainder of the open area.

The new restaurateur, Edward Taylor, is a 10-year resident of North Salem, founder of Down East Seafood, supplier of fresh seafood to major restaurants and caterers in the tri-state area, and owner of a fish market/restaurant on New York’s Bleeker Street, known appropriately as “Fish.”

Taylor also plans to restore a former purpose to the land he’s leasing from the North Salem Land Trust—farming. He’ll grow vegetables on four of the 22 acres and use them to both supply the restaurant and a market that will eventually be added to the property.

Taylor wants his new restaurant to be fun. “I don’t expect to make a lot of money but I want people to enjoy it,” he said.  By the looks of things last night, I think he might be underestimating himself. 

We started off with Spinney Creek Steamer in  White Wine and Old Bay.  Served with Garlic Bread seem to be a table favorite.

 

Spinney Creak Steamers

I was urged by my friends that have dined here several times already to order the Seared Scallop Salad.  This salad was more than just delicious,  served with crispy bacon and a sunny side up egg, it is sure to become the Purdy’s Famer and the Fish signature dish.

Seared Scallop Salad

I chose the Gulf Big Eye Tuna .   It was encrusted with pepper and served with bok choy and Vidalia Onion rings, which of course everyone at the table wanted .

Gulf Big Eye Tuna With Vidalia Onion Rings

 The menu features dishes like wild striped bass, lobster rolls, tuna burgers, fish & chips as well as grass-fed beef offerings and a nice raw bar selection.  The preparations are simple with some interesting little twists.

My husband ordered the Halibut with Risotto, which was the special of the evening.

Halibut with Risotto

He obviously liked it.

The menu also features local fish—think Rhode Island and Long Island—like black sea bass and wild striped bass, lobster rolls, tuna burgers, a raw bar and soft shell crabs when they’re in season. Diners can expect Chef Michael Kaphan to feature simple preparation from the grill and non-seafood options like the 160z Rib Eye Steak which is California grassfed and Amish Free Range Chicken.

Hours for Purdy’s Farmer & The Fish will be 6:30 p.m. – 10:30/11 p.m. seven nights a week, eventuall expanding to include coffee and bakery morning hours and weekend brunch.

FROM LOWERING CHOLESTEROL TO LESSENING THEIR ECOLOGICAL ‘FOODPRINTS’ AMERICANS ARE GETTING ‘VEGUCATED’ FOR EARTH DAY

  Award-winning eco foodie documentary Vegucated
egucated is striking a chord with viewers at environmental film festivals this season and is now available for viewing digitally, on DVD, and for community screening licensing and in celebration of Earth Day.Vegucated  features three meat and cheese lovers who agree to accept the challenge to abandon their old eating habits and become vegan for six weeks. Hopeful the change will result in a healthier lifestyle and trimmer waistline, these volunteers — Ellen, Tesla, and Brian — are surprised to discover that much more than steak at stake and that the fate of the planet may well fall on their plates.

Thought-provoking and always entertaining, Vegucated takes viewers on an eye-opening journey of transformation far beyond a few tofu food substitutions as three daring people share one common adventure and ultimately find their own paths in creating a greener, cleaner world, one bite at a time.

In March, Vegucated picked up the Best Food Issue film award at the Cinema Verde Environmental Film Festival and screened to a packed house at the Environmental Film Festival in the Nation’s Capital, the largest eco film fest in the country. It has also been selected by the UK Green Film Festival to screen in Cardiff,

The film has found traction outside the film festival circuit as well, as a bestseller on iTunes and Amazon Instant, with over 100 grassroots screenings licensed worldwide, including Earth Day screenings in Philadelphia and Berkeley. Vegucated is working with the Earth Day Network’s Arts for the Earth campaign to book more screenings around the world. Earth Day Network (EDN) currently works with over 22,000 partners in 192 countries, aiming to broaden, diversify, and mobilize the environmental movement. More than 1 billion people consistently participate in Earth Day activities each year, making it the largest civic observance in the world.

Filmmaker Marisa Miller Wolfson will be speaking about the environmental and health benefits of plant-based eating at the opening presentation on the main stage of Green Festival NYC, the nation’s premiere sustainability event on April 21st at the Javits Center in New York City. Earth Day will also mark Vegucated‘s launch of dynamic, interactive web features to help anyone interested in lowering their cholesterol as well as their environmental “foodprint.” For more information about Vegucated, visit getvegucated.com

Related articles

• Berkeley Vegan Earth Day (socialactions.net)
• Inaugural Madeira Film Festival at Reid’s Palace (shinesquad.wordpress.com)
• Giveaway: Celebrate Earth Day 2012 with BBC Home Video and TV Marathon (miscfinds4u.com)
• Celebrate Earth Day at Salmon Creek Park (clarkcountylive.com)

HAVANA CENTRAL HOSTS CONSUMER EVENT TO CELEBRATE NEW LOCATION IN YONKERS

‘Welcome to the Neighborhood’ Soirée Features Live Music, Cigar Rolling, Cocktails, More

WHO: Havana Central, the popular Manhattan eatery known for its festive ambiance and high-quality, authentic Cuban comfort food.

WHAT: Havana Central will host a free ‘Welcome to the Neighborhood’ event to celebrate the opening of its new location in Yonkers at Ridge Hill. On-site activities include salsa dancing, live music, cigar rolling, a photo booth and a ‘make-your-own’ paella station. Guests will be treated to a sampling of the restaurant’s signature dishes and cocktails and receive a complimentary gift bag (while supplies last).

WHERE:    Havana Central Yonkers

Ridge Hill

1 Ridge Hill Blvd., #A3

Yonkers, NY 10710

(Next to Showcase Cinema de Lux)

WHEN:         Tues. April 17, 2012

6 p.m. – 8 p.m.

*** Special ribbon cutting ceremony and media interviews          5:30 p.m. – 6:00 p.m.***

RSVP: RSVPs are required and must be received via RSVP@HavanaCentral.com by 4/15. Space is limited and available on a ‘first come, first served’ basis.

HAVANA CENTRAL OPENS IN WESTCHESTER COUNTY, NEW YORK

Popular Manhattan Eatery Hosts Cuban-Inspired Special Events, Promotions to Fete New Location

Havana Central – the popular Manhattan eatery known for its festive ambiance and high-quality, authentic Cuban comfort food – announced today the April 18, 2012 opening of its newest location in Westchester’s Ridge Hill shopping center (1 Ridge Hill Blvd #A3., Yonkers, N.Y. 10710) in Yonkers.

The restaurant, which features lush décor inspired by the glamour of Cuba’s nightclubs and palatial Old Havana landmarks such as Sloppy Joe’s Bar, plans to celebrate the opening with a series of consumer events and a seasonal menu exclusive to its new location.

A ‘Welcome to the Neighborhood’ soirée on April 17 will offer locals a sneak-peek at Havana Central’s unique design, along with its traditional Cuban menu and cocktail list, prior to its grand opening the next day. Latin-inspired activities such as cigar rolling, live music and dancing will also be part of the celebration at no cost to guests.

Havana Central will host a special social media promotion offering the first 50 people to arrive a year’s supply of its signature Homemade Empanadas. Additional details about the promotion will be released during the opening festivities.

In addition, members of the Westchester community will have an exclusive first look at the restaurant’s spring menu, including new dishes such as Grouper Santiagero, Papas Rellenas and Masitas de Cerdo. The seasonal items will be offered alongside Executive Chef Stanley Licairac’s expertly-crafted regular menu, which includes signature eats such as Arroz con Pollo, Ropa Vieja and Vaca Frita.

“Our new location offers the authentic Cuban cuisine, delicious mojitos and live Latin music that guests at our two Manhattan locations have come to love,” said Jeremy Merrin, founder and president of Havana Central. “We’re excited to invite Westchester locals to experience the tastes, sounds and energy of pre-revolutionary Havana. Buen Provecho!”

Havana Central’s new location is situated at the north side of Ridge Hill, the largest mixed-use outdoor shopping center in the New York metropolitan area. The restaurant seats 235 guests and is open Monday – Thursday, 11:30 a.m.-12:30 a.m.; Friday – Saturday, 11:30 a.m.-1 a.m.; and Sunday, 10 a.m.-11 p.m. Call 914-423-5500 for reservations or private dining requests. For additional information about Havana Central, please visit www.HavanaCentral.com.

Havana Central Yonkers Opening –

About Havana Central

The brainchild of entrepreneur Jeremy Merrin, Havana Central evokes the 1950s golden era of Cuba, capturing Havana’s heyday as the world’s most tantalizing playground. Through its festive ambiance, vibrant décor and mouth-watering food, dining at Havana Central is like taking a mini vacation. Executive Chef Stanley Licairac’s traditional dishes like Vaca Frita, Ropa Vieja and Arroz con Pollo are an unmistakable celebration of Cuban cuisine. The cocktail list includes the best Mojitos and Sangrias in New York; the wine list is filled with exceptional finds from Latin America and Spain. The first Havana Central was opened nearly 10 years ago in New York’s Union Square neighborhood. Now, the premier large-format Latin restaurant chain has three high-volume locations in the New York metropolitan area and plans to expand into additional markets in 2012. Hours and menus vary by location. For more information, visit www.HavanaCentral.com.

Mike Donavanik, CSCS, CPT, Creator of Extreme Burn: Total Body Interval Training got me through the never ending flight.

Airplane Workout

These 4 moves will help minimize discomfort and keep you loose, limber and healthy for the flight ahead.

• Neck Stretch
• Stand up and bring your right hand to your left ear. As you exhale, slowly pull your head to your right shoulder while reaching your left arm to the floor.
• Hold for 30-60 seconds, then switch sides; repeat 2-3 times each side.

• Abdominal Breathing
• Sitting down comfortably with a straight spine, slowly take a deep inhale through your nose; as you in inhale have your stomach expand. Slowly exhale through your mouth and have your stomach collapse while tightening your tummy to push out the air.
• Consciously breathe this way for 5-10 minutes; repeat as necessary.
• This type of breathing will allow you to breathe deeper, allowing you to get more oxygen in with each breath. This type of breathing will also produce a calming effect and help reduce anxiety.

• Squat to Reach
• Head to the back of the plane where you have more space. Stand with feet shoulder width apart, hands at chest level, and descend into a deep squat. As you ascend from the squat, stand all the way up onto your toes and reach your hands up towards the sky. Slowly lower your heels to the ground, bring your hands back down to chest level, and repeat.
• Perform 15-20 reps; repeat 2-3 sets.
• This will allow you to get blood moving throughout your entire body.

• Standing Glute Kicks
• Stand in the aisle or head to the back of the plane where you will have more space. Hold onto a wall or seat and lift your right leg off the ground, keeping both knees soft. Hold your abs in tight and kick your right leg back a few inches; leading with your heel. Hold and contract your right glute for a second or two, return to the starting position, and repeat.
• Perform 20-25 reps on each side; repeat 2-3 times each side.
• After sitting down, especially for an extended period of time, your glutes become weak from being in a stretched position – this can can cause low back and ‘butt pain’. Glute contracting exercises such as this one will help prevent ‘butt pain’ and low back pain.

When Restaurant North in Armonk opened last year, the area was buzzing with chatter.  For those of us who live in Northern Westchester where the picken’s can be slim when it comes to good eats, we make it a point of beating the rush and establishing contact right away. Restaurant North is owned by Eric Gabrynowicz, former chef of Tavern in Garrison, and Stephen Mancini, former wine director for Union Square café; both Messrs Gabrynowicz and Mancini are Danny Meyer alumni from Union Square Café, hence the gossip about it being a Danny Meyer restaurant when it is not. Despite this, Gabrynowicz and Mancini are well on their way to creating their own signature restaurant.

The décor is reminiscent of a cool, beachy Hampton’s feel with wood floors and beach photos on stark walls. Upbeat reggae and pop music play in the background and the attentive wait staff is very casual with blue checked shirts and khakis. The downstairs dining room is loud and the acoustics could be managed better but it has a hipper atmosphere than upstairs where the seemingly older set dines and it is much quieter.
I find that while the menu is somewhat inventive, it is limited though classically simple, seasonal, farm to table and fresh. Our server brought out a nice, rustic and crusty pumpernickel roll with delicious apple butter sprinkled with rosemary salt.  

The Florida Rock Shrimp Risotto with cauliflower and ancho chile was nicely cooked with a spicy kick.

The tuna tartare with avocado, yuzu, black pepper and radish sprouts is consistently good whenever I order it.

The wild mushroom flatbread with house cured lardo, arugula and truffled ricotta is lovely; the rich taste of caramelized mushrooms and truffle is perfect, but we do miss the flatbread with mussels — maybe they will bring that back after popular demand! The diver scallop and wild seafood sausage with faro, carrots and dill was nice though ever so slightly dry. I am never, however, disappointed with the John Boy Farm Egg Omelet with goat cheese, shaved winter vegetables and deliciously crunchy smashed potatoes.

During restaurant week, my daughter and I went for dinner and ordered from the a la carte menu as well as the prix fixe menu. The rigatoni with peasant ragu was slightly oily but rich and flavorful. The pork belly came beautifully plated with a delightfully refreshing salad garnish.

The Porchetta, slow roasted pig, pulled and stacked into an tight square package with crispy skin on top nestled on a bed of refried style cranberry beans, sautéed arugula and fennel jus was hearty and comforting.

The Beef Two Ways, one version with those scrumptious smashed potatoes and steak sauce was the winner. The other was a beef stew on a polenta cake and was tender with sweet potato crisps on top, though I would have rather had creamy polenta with those delightful crisps for a different contrast.

For dessert, the griddled olive oil cake with lemon curd and Jane’s “seed-uction” ice cream and the “Super-Awesome” chocolate chip cookie served in a small cast iron skillet are my favorites. For those of you who eat gluten free, try the snickerdoodles. Also, have a cup of coffee after your meal; it is surprisingly good and oddly worth a mention.

While this restaurant definitely has a cool reserve about it, it tries hard to appeal to the quaintness of its location. Our bill arrived tucked away in a John Updike soft cover book and we were each given a complimentary packaged muffin to take away, which added to the charm of the restaurant.

We are thrilled to have Restaurant North in our area and I am certain that they will continue to delight us with their new and exciting seasonal American cuisine.

Restaurant North
386 Main Street
Armonk, New York
914-273-8686
restaurantnorth.com
Cost $$$
Atmosphere:   Mininimalist décor, loud with beachy undertones
Recommend: tuna tartare, Wild Mushroom Flatbread, Shrimp Risotto, Olive Oil Cake with lemon curd

 This guest post is by Susan Harts a chef who started a food blog because her  friends kept asking how to make basic recipes. Susan gives easy dining solutions as well as elegant ones for people who either do not have the time to cook elaborate meals or for the gourmet who wants to throw a lavish dinner party.  She also reviews restaurants for another popular website called foodmafia.com. Check out her blog: betweenfriendsandco.blogspot.com.

Welcome to the Neighborhood’ Soirée Features Live Music, Cigar Rolling, Cocktails, More

WHO:                   Havana Central, the popular Manhattan eatery known for its festive ambiance and high-quality, authentic Cuban comfort food.

WHAT:                 Havana Central will host a free ‘Welcome to the Neighborhood’ event to celebrate the opening of its new location in Yonkers at Ridge Hill.

On-site activities include salsa   dancing, live music, cigar rolling, a photo booth and a ‘make-your-own’ paella station. Guests will be treated to a sampling of the restaurant’s signature dishes and cocktails and receive a complimentary gift bag (while supplies last).

WHERE:              Havana Central Yonkers

Ridge Hill

1 Ridge Hill Blvd., #A3

Yonkers, NY 10710

(Next to Showcase Cinema de Lux)

WHEN:                Tues. April 17, 2012

6 p.m. – 8 p.m.

*** Special ribbon cutting ceremony and media interviews 5:30 p.m. – 6:00 p.m.***

RSVP:                    RSVPs are required and must be received via RSVP@HavanaCentral.com by 4/15. Space is limited and available on a ‘first come, first served’ basis.

When Restaurant North in Armonk opened last year, the area was buzzing with chatter.  For those of us who live in Northern Westchester where the picken’s can be slim when it comes to good eats, we make it a point of beating the rush and establishing contact right away. Restaurant North is owned by Eric Gabrynowicz, former chef of Tavern in Garrison, and Stephen Mancini, former wine director for Union Square café; both Messrs Gabrynowicz and Mancini are Danny Meyer alumni from Union Square Café, hence the gossip about it being a Danny Meyer restaurant when it is not. Despite this, Gabrynowicz and Mancini are well on their way to creating their own signature restaurant.

The décor is reminiscent of a cool, beachy Hampton’s feel with wood floors and beach photos on stark walls. Upbeat reggae and pop music play in the background and the attentive wait staff is very casual with blue checked shirts and khakis. The downstairs dining room is loud and the acoustics could be managed better but it has a hipper atmosphere than upstairs where the seemingly older set dines and it is much quieter.
I find that while the menu is somewhat inventive, it is limited though classically simple, seasonal, farm to table and fresh. Our server brought out a nice, rustic and crusty pumpernickel roll with delicious apple butter sprinkled with rosemary salt.  

The Florida Rock Shrimp Risotto with cauliflower and ancho chile was nicely cooked with a spicy kick.

The tuna tartare with avocado, yuzu, black pepper and radish sprouts is consistently good whenever I order it.

The wild mushroom flatbread with house cured lardo, arugula and truffled ricotta is lovely; the rich taste of caramelized mushrooms and truffle is perfect, but we do miss the flatbread with mussels — maybe they will bring that back after popular demand! The diver scallop and wild seafood sausage with faro, carrots and dill was nice though ever so slightly dry. I am never, however, disappointed with the John Boy Farm Egg Omelet with goat cheese, shaved winter vegetables and deliciously crunchy smashed potatoes.

During restaurant week, my daughter and I went for dinner and ordered from the a la carte menu as well as the prix fixe menu. The rigatoni with peasant ragu was slightly oily but rich and flavorful. The pork belly came beautifully plated with a delightfully refreshing salad garnish.

The Porchetta, slow roasted pig, pulled and stacked into an tight square package with crispy skin on top nestled on a bed of refried style cranberry beans, sautéed arugula and fennel jus was hearty and comforting.

The Beef Two Ways, one version with those scrumptious smashed potatoes and steak sauce was the winner. The other was a beef stew on a polenta cake and was tender with sweet potato crisps on top, though I would have rather had creamy polenta with those delightful crisps for a different contrast.

For dessert, the griddled olive oil cake with lemon curd and Jane’s “seed-uction” ice cream and the “Super-Awesome” chocolate chip cookie served in a small cast iron skillet are my favorites. For those of you who eat gluten free, try the snickerdoodles. Also, have a cup of coffee after your meal; it is surprisingly good and oddly worth a mention.

While this restaurant definitely has a cool reserve about it, it tries hard to appeal to the quaintness of its location. Our bill arrived tucked away in a John Updike soft cover book and we were each given a complimentary packaged muffin to take away, which added to the charm of the restaurant.

We are thrilled to have Restaurant North in our area and I am certain that they will continue to delight us with their new and exciting seasonal American cuisine.

Restaurant North
386 Main Street
Armonk, New York
914-273-8686
restaurantnorth.com
Cost $$$
Atmosphere:   Mininimalist décor, loud with beachy undertones
Recommend: tuna tartare, Wild Mushroom Flatbread, Shrimp Risotto, Olive Oil Cake with lemon curd

 This guest post is by Susan Gilman a chef who started a food blog because her  friends kept asking how to make basic recipes. Susan gives easy dining solutions as well as elegant ones for people who either do not have the time to cook elaborate meals or for the gourmet who wants to throw a lavish dinner party.  She also reviews restaurants for another popular website called foodmafia.com. Check out her blog: betweenfriendsandco.blogspot.com.

Weight loss is perhaps one topic that occupies the minds of millions around the globe. People can be heard talking about losing weight to friends and colleagues. Losing weight gets you compliments and turns into a cause of happiness and celebration for you. The significance this aspect of our lives enjoys also gives way to confusion on the strategies that work and the ones that fail. Businesses thrive on people’s obsession with weight loss with each one prescribing a different strategy in the form of a diet, a food product or an exercise equipment to take away all your worries by serving as a panacea for all your weight loss problems.

If a single solution could have worked the best for everyone, most people would have known by now and the problem of an increased weight would have ceased to exist. Here’s how you can make an attempt at achieving the perfect weight for your body.

1. Balance good diet with exercise

This combination holds a better success ratio than the use of only dieting or exercise as the weight loss strategy. Exercise regularly. Include cardio as well as strength building exercises. Seek your trainer’s advice on building the perfect exercise regimen to cut the flab. Balance your diet in accordance to your workout. Ensure that you consume less than the calories you burn.

2. Follow a routine and stick to it

Results come gradually for the strategies you implement. The methodologies that yield quick results do not prove to be of any help in keeping the weight levels low once you lose excess weight. Gradually working towards your goals with a balanced diet and regular exercise helps you manage your weight better. Take a long term approach.

3. Be realistic

Exercising for more hours than what your fitness levels permit or keeping off food for a few days is unlikely to help your cause. If anything, these tactics delay your attempts at getting fit. Know your goals and take a step by step approach to achieve your goals.

4. Do not starve yourself

Not taking a good diet leaves you without any energy for a workout. As a result your exercise regimen suffers. It is important to take fats, proteins, carbohydrates, vitamins and minerals in appropriate amounts to keep healthy. Even while you follow a low carb diet, make sure that your body gets the minimum amount of calories you need. Do not cut down on carbohydrates drastically in favor of proteins. In the long term it may trigger ketosis, which has the potential to damage your kidneys.

5. Build on your efforts gradually

Make your exercise regimen more stringent over a period of time. Begin in your comfort zone and move ahead slowly to push and expand your limits.

An effort is not enough. The effort needs to be well directed to achieve the desired results. A combination of diet and exercise can do the trick for you in not just helping you lose and maintain your weight but also to increase your fitness levels. Fitness is not just about appropriate body weight. There is more to it. Exercise in combination with a controlled diet is just the right prescription for being and staying healthy.

About the author: Margaret is a blogger by profession. She loves writing on environment and hometone. She recently did an article on living green. These days she is busy in writing an article on small living room ideas.

“Stop Whining and Start Wine-ing!”

New Event Offers Unique Pairings to Never-Married, Divorced and Widowed Crowd

Singles over 40 in Westchester County often bemoan the fact that the options for meeting new people are not their cup of tea (or glass of wine). The “meat market” bar, the online dating scene, and the family fix-ups get tedious. But now, Ned Towle, CEO of Westchester Wine School and Carla Gambescia of Via Vanti teamed up to create a new way for middle-aged singles to meet in t “Savvy Singles Sipping Soiree.” To RSVP, go to http://www.westchesterwineschool.com/schedule.htm

or

visit the event Facebook page at https://www.facebook.com/#!/events/381937601830697/

Even if you don’t visit the man or woman of your dreams, you’ll drink some great grapes and eat some great food and have something new to “wine” about!

THE SPACE Modern black-and-white dining room.  Great round tables, with built in lazy susans, encourage sharing and add to the energy in the room. .I know, I know, china white is a street name for heroin and therefore, a peculiar choice of words for a restaurant and yet, on reflection, it’s appropriate since there is so much white going on in this place.  I normally don’t like to dine with more than 6 at a table, but these tables would work with 8 as well.   Its the perfect place for any celebration , a girls night out or a family dinner.

THE FOOD Did you know that everything at China White is organic and for the most part Gluten free!

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This being said, its all the more reason to eat Chinese food again.

I was there celebrating a birthday so we ordered up.   We had vegetable spring rolls with
sweet chile dipping sauce, chop chop chicken salad crispy wontons with soy-ginger dressing, to start.  Followed by wok sauteed prawns
garlic chives, ginger in a wine sauce.
 

THE DESSERTS We felt the need to taste all of them .  

crispy chocolate wontons
dark chocolate, toasted sesame, tahitian vanilla ice cream

white on rice
coconut rice pudding, mango, almond-vanilla cream

honey buns
sweet cream dipping sauce

ginger cheesecake
fresh blackberries and raspberries, popped blueberry sauce

white chocolate hot pot
seasonal fruits, orange cake, crispy treats

If that wan’t enough they brought over White Cotton Candy  which was Delicious and organic to boot!

THE CROWD Diverse ages, mostly families and couples, in neat casual attire.

 THE STAFF  Well-trained, well-informed friendly servers all wearing white jumpsuits. The manager a delight.

THE BAR Small, in the rear, with a few stools. Only wine we had Kistler, afavorite of mine,  which they pour by the glass, beer and sake are served. Mostly American and Italian wines, $32 to $180 a bottle; by the glass, $8 to $13. Sake, $17 to $59 a bottle; by the cup, $8 to $11.

THE BILL Starters, $6 to $16; entrees, $14 to $39 (whole Peking duck, $58). Most major credit cards accepted.

We ate in the one in Greenwich.   I am told, the China White in Purchase has a full bar.  I would go back in a heartbeat.

 Chinese food gets a bad rap outside of Chinatown. But the cB5 Restaurant Group gurus have done much to change that. Their restaurant and noodle bar, China White, has reinvented Chinese dining and elevated it to a sleek, gourmet experience. China White is located at 249 Railroad Ave. in Greenwich and 578 Anderson Hill Road in Purchase, N.Y. 

chinawhiteusa.com

As a vegan for the last four years, I have enjoyed incredible meals throughout the county, from 42, Serafina and even BLT in White Plains, to bruschetta at Nessa in Port Chester, vegetarian chili at the Meetinghouse, the quinoa lentil salad at Bedford Post Inn and a creative salad and sides at the new King Street in Chappaqua.

As a food writer, I have blogged about many of these nights out, and here are a few of the highlights for those of you considering this way of life, for a lifetime or even just a meal! 

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Moderne Barn is a beautiful restaurant located in Armonk, New York owned by the Livanos family Restaurant Group, proprietors of Abbocatto, Oceana and Molyvos in NYC.  It’s within 15 minutes of my house, but when you’re there, you feel like you’ve been transported.  The ceilings are remarkably high with big exposed beams, and you dine on comfortable banquettes with needlepoint cushions at dark tables…it feels like Ralph Lauren himself designed the space.

I usually love to mix things up when I go out to eat, but when I go to Moderne Barn, despite the salads, sides, flat breads and pastas, I’m a die hard for the same thing ~ The Barn Salad.  It’s a blend of frisee and mixed greens, topped with black ceci beans, chick peas, black olives, cucumbers, orange segments and pistachios.  It’s not just that it’s raw, vegan and simple, or incredibly tasty with wonderful texture, but I can make it at home when I can’t get there!  Adaptable recipes always make me happy.

Another great one to copy is the side of the brussel sprouts they offer.  I love these gorgeous, leafy green nuggets of goodness, and here they are served al dente, slightly sauteed, and sprinkled with dried cranberries ~ pretty to look at, seasoned just right, and super tasty to eat!

The Cheesecake Factory has been a long-time favorite of my family’s, starting back in the ’90′s when I was still in college.  Despite how large the chain has become, the food is good, it feels fresh, and the menu is so vast that it’s almost daunting to choose something new.  And, when you consider their prices as compared to their hefty portions, it’s just hard to come by that kind of a deal at most other establishments.  I often feel even the lunch portions can feed two!

The last time I was there, I wanted to check out the relatively new SkinnyLicious menu options.  I saw a veggie burger and, when they told me it was made without egg, I was sold.  The “burger” was made from brown rice, farro (another grain), black beans, fresh beets and onions, garnishes with pickles, onion, lettuce and tomato and accompanied by a small side salad. (I don’t love rolls, so I got it on an English muffin, and I asked them to leave off the mayo.)  It was SO good!  The combination of beets and black beans, one I’d never enjoyed before, was really wonderful, and though rice and farro were key ingredients, I wasn’t left feeling overly full.  It was really tasty, and while I didn’t eat the salad (I didn’t feel I needed it), I topped it with every topping. Just one caveat about ordering there…you must ask about hidden ingredients.  Dairy in the dressings, stock in the rice or vegetables…the menu has been through quite a few transitions and you need to be sure the way the ingredients are prepared is still as you expected them to be before.

Haven restaurant in Pleasantville, NY was designed with a vegan in mind. While it caters to any palate, it boasts a vegan menu!   Upon arrival, we were treated to sweet hummus served with home baked spinach and tomato tortilla chips.  The hummus, something I eat often, had a really interesting texture and nuanced flavor. I also ordered some prosecco, served to me in my very own little bottle…it’s bubbly nature and sweet taste were perfect for livening up the night!  And seriously, how fun is that?
For appetizers, I was torn between the puree of carrot-ginger soup with crispy celery leaves and pomegranate seeds and the crispy chick pea fries with spicy remoulade.  Fortunately, I had a great option ~ I settled instead on a salad, but got to sample the fries, pictured above, which were AMAZING!  They were devoured. I think we each could have ordered a platter and licked the plate clean (well, not really…that would be uncouth!)

For entrees they offered a vegan ravioli of broccoli, smoked apple and carrot with a sweet pea puree, but what really got me were the black bean “meatballs” over linguini with spinach pomodoro sauce (though I admit I didn’t try the noodles.)  They were SO good!  While they were firm enough to hold their shape, they were beautifully tender and flavorful…I was sorry to have finished them.  Even my non-vegan friend ordered them after seeing my reaction and just loved them.

When it was time to order dessert, I was pretty full, but how could I resist ordering the vegan Valrhona chocolate cake with raspberry sorbet?  I admit it would have been better with some chocolate frosting, but it was an enjoyable, and decadent way to end the evening (and far healthier than what anyone else chose!)  I’ll be back…

North in Armonk, definitely one of the finest, and hottest, places around.

Last time I was there I arrived a bit before my friends and as our table was not yet ready, I decided to wait at the bar.  I wasn’t in the mood for wine, so I decided to order one of their signature cocktails, Mo’s Guy.  Mo’s Guy is champagne finished off with a few Sycamore Farm’s concord grapes and fresh mint.  It felt rather decadent and had the perfect celebratory flair…and it was simply beautiful.

After we took our table, the waiter, upon learning I was vegan, asked the chef to come meet me and talk to me about my preferences, allergies, etc.  Chef Eric Gabrynowicz, former Union Square Cafe sous chef, was charming and friendly and said he’d have some fun in the kitchen putting a meal together for me.

For starters, I selected a modified bibb lettuce salad with dijon mustard, agave and sliced pears.  Chef Eric surprised us with an additional appetizer of vibrant heirloom tomatoes with chives in tomato water.  It was colorful and simple and it truly captured the essence of the tomatoes’ flavor.

 

When the entrees arrived I was thrilled.  Baby carrots, finely diced root vegetables, roasted broccoli and dragon tongue beans, an heirloom varietal of edible pods only found at I & Me  Farm of Bedford Hills, all over a roasted onion puree.  It was not only quite beautiful to look at, the flavors were sensational!

I was thrilled when I found Fig & Olive, a Todd English restaurant, had made it’s way from NYC to Scarsdale. I love figs and all kinds of olives (well not the ones with the pimentos) so how could I not love this?

Upon being seated, we were given a plate of fresh bread with 3 different dipping oils, I gladly indulged. For those skeptics out there, they actual do differ in taste, and we each had different favorites. The bread was so good, you actually didn’t even need to dip.  For an appetizer I got a delicious gazpacho, accompanied by a piece of bruschetta (though by then I’d had my fill of bread!)

As an entree I got the salad I love with tomato, olives, scallions, walnuts, apples, mâché and fresh figs – the flavors are so fresh and I so enjoy the combination of savory and sweet all in one bite. We also shared the haricot vert with sautéed shallots and the sautéed mushrooms. It was a terrific meal.

Last but far from least is Blue Hill restuarant in Pocantico Hills, NY.  This dining destination opened in the spring of 2004 within the Stone Barns Center for Food and Agriculture on the Rockefeller estate.  

“Sourcing from the surrounding fields and pasture, as well as other local farms, Blue Hill at Stone Barns highlights the abundant resources of the Hudson Valley.  There are no menus at Blue Hill at Stone Barns.  Instead, guests are presented with a list of over a hundred ingredients, updated daily, which contains the best offerings from the field and market.”  

When the server approached our table, she explained how the night would work and then asked for our food preferences.  Vegan patrons are more than welcome and the truly customized plates are a testament to this restaurant’s versatility.

Before the courses even begin, you are greeted with a series of amuse buche ~ small bites.  We were presented (truly, each step is a presentation) with smoked kale and yukon gold potato crisps with fresh dill beautifully displayed on tiny branches; fresh tiny carrots, asparagus, radish, turnips and cucumber set on thin nails rising from a dark wood plank; herbed spritzers in shot glasses with lemon verbena, mint and basil; pea “burgers” which were adorable (and only the size of a quarter!); warm baby zucchini coated in sesame seeds; and a remarkable vichyssoise (cold potato soup) wrapped in leeks ~ it was stunning.

To even attempt to describe the rest of the meal is likely fruitless (no pun intended) as it would have been totally uncouth to take photos (or samples for all of you) but I will try.  Many courses were preceded by some sort of table-side teaching about an ingredient one of us would be eating, so for example, I was given the history of Celtuce ~ a celery/lettuce hybrid originally from China, followed by a dish made from this unusual vegetable with hashimagi and chanterelle mushrooms, and almonds with foam.  My words just cannot do this meal justice.  The cost of this personalized dining experience is set at either $104 or $148 per person.  Call now and make a reservation.  You’ll thank me.
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For more of Yonni Wattenmaker’s tips, recipes, product resources and restaurants beyond our area, “like” The Trendy Vegan on Facebook or follow @vegandthecity on Twitter.

 When it comes to eating well, I try to go with organic produce whenever  possible. If you don’t have a budget constraint I would recommend that you buy everything organic. Organic food is richer in nutrients, better tasting, as well as void of chemicals and pesticides. It is not only better for your body by reducing your chemical intake in the form of pesticides, but also for the environment by not depositing chemicals onto the earth.

  Keep in mind that maintaining your family’s health is not the only reason to choose organic food. Pesticide and herbicide use contaminates groundwater, ruins soil structures and promotes erosion, and may be a contributor to “colony collapse disorder,” the sudden and mysterious die-off of pollinating honeybees that threatens the American food supply. Buying or growing organic food is good for the health of the planet.

 So, if you’re thinking of going organic without doing too much damage on the wallet, and don’t know where to start, then the “Dirty Dozen” and “Clean 15” is for you.

   The Dirty Dozen

• Apples
• Celery
• Strawberries
• Peaches
• Spinach
• Nectarines (imported)
• Grapes (imported)
• Sweet bell peppers
• Potatoes
• Blueberries (domestic)
• Lettuce
• Kale/collard greens

If the cost of buying all organic isn’t within your budget, fear not. Check out The Daily Green‘s list of fruit and vegetables so clean of pesticides you don’t have to buy organic. (Of course, buying organic is always a good choice for the health of farms and farm workers, regardless of the residue left on the end product.) The feature also includes tips for buying, cleaning, storing and using each fruit and vegetable – as well as delicious recipes! Here’s a look at the Environmental Working Group‘s 2011 Clean 15 list:

The Clean 15

1. Onions 
2. Sweet Corn 
3. Pineapple 
4. Avocado Avocado 
5. Asparagus 
6. Sweet peas 
7. Mango 
8. Eggplant 
9. Cantaloupe (domestic) 
10. Kiwi 
11. Cabbage 
12. Watermelon 
13. Sweet Potatoes 
14. Grapefruit 
15. Mushrooms

Read more: http://www.thedailygreen.com/healthy-eating/eat-safe/dirty-dozen-foods#ixzz1pVmbqeRF

Related articles

• Dr. Oz on organic food (examiner.com)