2015 IntoxiKate Holiday Guide

2015

WESTCHESTER + FAIRFIELD’S ONLINE HOLIDAY GUIDE

FALL FLAVORS:

The Best Dishes of the Season

PLAN THE BEST

HOLIDAY Featuring Local Resources, Recipes + Restaurants

+

PLUS! HIDDEN GEM: HOST A PARTY AT THE EMPIRE CITY CASINO IntoxiKate Holiday Guide 2015 | 1

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INTOXIKATE

HAPPY HOLIDAYS!

K

ate here, creator of IntoxiKate.com and your professional local restaurant recommender. This year was a BIG year for all things IntoxiKate. I introduced a new radio show—Fork This with IntoxiKate currently broadcasts live Tuesday and Thursday at 1 p.m. on 1490 WGCH. Next year, I’m excited to anounce I’ll be on five days a week!

With the addition of the radio show, I’ve also expanded into Fairfield County, encouraging diners from both areas to take a quick cross of the border to experience new eating adventures.

T HE INT OXIKAT E ON LINE MAGAZINES ARE DESIGNED T O BE INT ERACT IVE! CLICK ON T HE BUT T ONS AND LIVE LINKS FOR MORE INFORMAT ION.

And that’s what this online guide does—offers plenty to experience! This issue features tips on hosting the best holiday dinner with recipes and local resources. If your holiday meal is already in the bag, try tasting international culinary trends in your own backyard. Plus, in true IntoxiKate-style, you can check out new restaurants to love with my quick and easy quiz.

As always, if you need restaurant recommendations on the fly, simply send a message on the IntoxiKate Facebook page, or tweet me at @KatieSchlientz.

Happy reading, enjoy the holiday, and live life deliciously!

Kate IntoxiKate Holiday Guide 2015 | 3

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FORKTHIS M AD E W I T H M IN T R IG H T FR O M T H E G A RD E N !

“YOU CAN BRING DESSERT” The next time you’re invited over for a dinner party, make Bona Bona Ice Cream your plus one.

Featuring flavors like Mint Chocolate Chip, Rainbow Cookie, and Tirimasu, Chef Nick Di Bona’s frozen dessert—think a blend of the American version with gelato—is the perfect ending to any party. Pick it up at Madison Kitchen in Larchmont. www.bonabonaicecream.com IntoxiKate Holiday Guide 2015 | 5

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International Restaurant Trends You Can Taste in Your Own Backyard The StarChef’s International Chef Conference featured chefs from all over the world showcasing the latest culinary trends.

Here’s a quick roundup of some of my favorite finds from ‘15, and where you can taste them locally! also features his noodle-making skills!

VISIT MURA pops up every once in a while, and tickets go fast, so keep an eye on the MURA Facebook page.

STRETCHING SUSTAINABILITY

RAMEN Ramen is here to stay, and includes more originality when it comes to ingredients. Westchester’s very own Chef Mogan Anthony (Village Social in Mount Kisco) competed in the StarChef’s Ramen challenge.

TASTE THE TREND Anthony’s

MURA Ramen + Gastropub not only showcases his playfulness with ingredients, but 6 | IntoxiKate Holiday Guide 2015

“Farm to table” is so 2014. This year, chefs from all over the world are focused on the almighty locally-sourced vegetable. Sustainability is key and chefs are befriending farmers or even going as far as opening restaurantsfarms. It doesn’t get any more local.

TASTE THE TREND Chef Eric Gabrynowicz (Restaurant North in Armonk) and restaurateur Stephen Mancini recently opened Market North, with responsible sourcing and local ingredients in mind. Here, Gabrynowicz offers a more casual experience, including many takout options.

VISIT Market North: 387 Main St., Armonk, 914-273-3773, www.mktnorth.com

FORKTHIS CLASSIC COCKTAILS ARE KING Gin, rye, and whiskey sales are on the rise and it’s no surprise why— mixologists are creating new spins on old favorites like Manhattans, OldFashioneds, and Negronis.

IT’S SMOKY Smoke isn’t just a cooking technique anymore. It’s a flavor. Smoked dishes are popping up on menus everywhere, especially in hearty, comfort food.

Mill offers incredible cocktails served in a Brooklyn-vibe tavern. Don’t miss the Pumpkin Spiced Negroni. Oh, and did I mention the $30 whiskey flights?

can find smoke all over Chef Chris Vergari’s menu at Harper’s. Smoked pumpkin is served as a side dish and you can find housesmoked sausage in the Monkfish Stew.

Smoked Pork Shoulder is served with sauerkraut and potatoes as well.

VISIT The Mill: 583 Warburton Ave,

VISIT Harper’s Restaurant and Bar:

Hastings-On-Hudson, 914-231-7772,

92 Main St., Dobbs Ferry, 914-693-2306,

www.themillhastings.com

harpersonmain.com

TASTE THE TREND The

TASTE THE TREND You

CHEFS + RESTAURANT INDUSTRY PROFESSIONALS: Sign up to receive The Pepper Pak, a FREE box of innovative goodies, designed for you to play in the kitchen.

SIGN UP NOW

Samples in this season’s pack: Reduction Ready Wine Reduction, Cardinal Glass, Bona Bona Ice Cream, Montauk Salt Company, iSi Flex It, RC Fine Foods Gluten Free Demi Glace AND MORE! IntoxiKate Holiday Guide 2015 | 7

FORKTHIS

NEW RESTAURANTS TO LOVE This year, a crop of new restaurants popped up, but how do you know which one is right for you? Simply answer the questions below to find your perfect {restaurant} match.

On a Friday night, you’re craving:

a. Asian flavors 1 b. Pizza and pasta 2 c. Tapas 4 d. Branzino 3 Ingredients should be:

a. Authentic 4 b. Organic 1 c. Innovative 3 d. Traditional 2 You feel most comfortable in a restaurant that:

a. Is beautifully designed 3 b. Matches the cuisine 1 c. Is minimal, but fun 2 d. Industrial; exposed brick is my thing 4 You’re dining with...

a. Your family 2 b. A date 3 c. A group of friends 1 d. I’m flying solo 4

You find it really exciting when you dine at the...

a. P lace with a great singles scene 2 b. Restaurant everyone is talking about 1 c. E atery where you can enjoy a nice meal without feeling rushed 3 d. L ocation where I may rub elbows with local celebs 4 There’s a single scene?

a. Y ES! We need more single bars in Westchester 4 b. I have a husband and kids; single scene meas a party for one in the tub 2 c. I ’m single, but don’t tell my wife/husband that! 1 d. It’s date night. 3

The bar is:

a. Really important; drinks should be an extension of the cuisine 1 b. F un, exciting, and loud! 2 c. A place where I can grab fresh oysters to go with my martini 3 d. W here I like to dine 4 At a restaurant, children should be:

a. Welcome with open arms with a great kids’ menu 2 b. W elcome, but (fingers crossed!) politely quiet 1 c. I don’t have any, so I have NO idea what this means 4 d. J ust book the babysitter 3

Once you’ve made your selections, simply add up the numbers in gray after each option. Then, reference the adjacent page to see your perfect match! Happy dining!

8 | IntoxiKate Holiday Guide 2015

IF YOU SCORED...

8-12 POINTS, TRY

FORKTHIS 13-18 POINTS, TRY

WUJI

SALTAIRE OYSTER BAR

2 Chase Rd., Scarsdale 914-713-8811 • wujirestaurant.com

55 Abendroth Ave., Port Chester 914-939-2425 • saltaireoysterbar.com

19-25 POINTS, TRY

25-32 POINTS, TRY

MODERN ON THE RAILS

LITTLE DRUNKEN CHEF

1 Station Plaza, Mamaroneck 914-777-9300 • modernontherails.com

36 E. Main St., Mount Kisco 914-242-8800 • littledrunkenchef.com

IntoxiKate Holiday Guide 2015 | 9

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FORKTHIS

SQUASH-OLOGY If you aren’t incorporating the gem of the season into your weekday dinners, you are out of your gourd. Here’s a quick and easy reference guide to the skinny on squash.

ZUCCHINI COOKING: Dice and sauté, or try throwing quarter-inch slices on the grill.

PAIR IT WITH: Tomatoes, garlic, fresh mozzarella, or even a drizzle of balsamic vinegar.

DISH IT OUT: Use a spiralizer or Veggetti to create vegetable pasta.

BUTTERNUT SQUASH

SPAGHETTI SQUASH

COOKING: Great for soup!

Best roasted in the oven.

(Poke holes first!)

COOKING: Best roasted in the oven. (Poke holes first!)

PAIR IT WITH: Sage, cream, bacon, walnuts, and apples.

DISH IT OUT: Make a butternut squash filled ravioli. It’s a much lighter indulgence!

PAIR IT WITH: Tomatoes, garlic, Parmesan, or fennel.

DISH IT OUT: Line the bottom of a casserole pan with spaghetti squash and top it with your favorite veggies. Bake in the oven.

ACORN SQUASH

YELLOW SQUASH

FORK THIS!

COOKING: Best roasted in the oven. (Poke holes first!)

COOKING: Dice and sauté, or try throwing quarter-inch slices on the grill.

• Butternut, spaghetti, and acorn squash should be cut in half, seeds removed, and placed in the oven to roast.

PAIR IT WITH: Apples, cranberries, brown sugar, and butter.

DISH IT OUT: Cook acorn squash with seeds scooped out. When it’s almost done, stuff center with diced apple and cranberries. Cook for additional 10 minutes.

PAIR IT WITH: Like its green cousin—tomatoes, garlic, fresh mozzarella, or even a drizzle of balsamic vinegar.

DISH IT OUT: Squash carpaccio! Top thinly sliced pieces with evoo and Parmesan.

• Zucchini and yellow squash can be enjoyed raw. Toss a few slices in your favorite salad.

IntoxiKate Holiday Guide 2015 | 11

FORKTHIS

The Pepper Pak Challenge These three local chefs have a chance to win $500 and YOU can help get them there!

THE CHALLENGE: The chefs were challenged to select two or more products

in the Pepper Pak—a box full of innovative goodies created just for chefs—and create a delicious dish. The chef with the video with the most views by January 15, 2016 wins $500. How can you participate? Simply watch the videos below (hey, there are some GREAT instructional recipes here!), and share your favorite with friends. #sociallove THE CONTENDERS:

SCOTT FRATANGELO L’INIZIO, ARDSLEY

ARLEN GARGAGLIANO BAR’LEES, MAMARONECK

MATT KAY CEDAR STREET GRILL, DOBBS FERRY

SASHIMI TUNA WITH FENNEL, BLOOD ORANGE, PARSLEY, MINT A ND PINE NUTS

SPANISH MARGARITA COCKTAIL

SEARED TUNA WITH WILD RICE AND MUSHROOMS

WATCH THE VIDEO

WATCH THE VIDEO

WATCH THE VIDEO

THE DISHES:

12 | IntoxiKate Holiday Guide 2015

FORKTHIS

The Food Bank for Westchester {by the numbers} The mission of the Food Bank for Westchester is to engage and educate Westchester County in creating a hunger-free environment. Here’s a brief overview of what they offer our community along with ways you can help their cause:

265

The number of local hunger-relief programs throughout Westchester the Food Bank serves. (Food pantries, soup kitchens, child and adult daycare centers, and shelters.)

200,000

Estimated number of Westchester residents who are hungry or at risk of hunger, including children and seniors over the age of 60.

YOU CAN HELP:

$1 ➥ $4

For every $1 you donate, the Food Bank for Westchester can purchase $4-worth of food.

DONATE

$20

The donation the Food Bank is for in their Turkey Drive, which provides a Thanksgiving turkey for a family of four.

GIVE A TURKEY

33%

The percentage of people who qualify as hungry or at risk of hunger are children ages 18 and under.

$6

The number of meals in each BackPack, the program designed to help alleviate child hunger on weekends and school vacations.

LEARN MORE

YOU CAN MAKE A DIFFERENCE! In 2013-14: 8,747 volunteers donated 19,882 hours so that others may eat.

The Food Bank distributed 7.2 million pounds of food.

IntoxiKate Holiday Guide 2015 | 13

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Currently broadcasting live Tuesday + Thursday from 1-2 p.m. on 1490 WGCH. NEWS! Starting in 2016, Fork This with IntoxiKate will be on air Monday Friday, starting at 1 p.m.!

Tune in for: • Wine Down Wednesdays • Interviews with Chefs • Party Planning Ideas • Recipes + More!

Join the conversation!

Call in to chat with Kate: 203-661-5051

fallautumn intoflavors PHOTO GALLERY

Savor the season with a round up of my favorite indulgences.

Fontina and Hen-of-the-Woods Flatbread I’ll admit it—I’m head over heels over any flatbread Cafe of Love creates. With a thin, almost cracker-like crust, Chef Leslie Lampert always finds THE best local ingredients to pop on top. But this fontina, arugula, mushroom, and pomegranate combo is out of this world.

CAFE OF LOVE: 38 East Main St., Mount Kisco, 914-242-1002, www.cafeofloveny.com IntoxiKate Holiday Guide 2015 | 15

PHOTO GALLERY SHRIMP AND GRITS Chef Matt Kay’s Fried Chicken is usually my go-to, but I couldn’t resist this dish with Andouille sausage and shrimp atop cheesy, cheddar grits.

CEDAR STREET GRILL: 23 Cedar St, Dobbs Ferry, 914-674-0706, www.cedarstreetgrillny.com

16 | IntoxiKate Holiday Guide 2015

PHOTO GALLERY

DUCK “SPRING ROLL” When I think fall, I think duck—and this smoked variety is housed with Swiss cheese, hoisin sauce, scallions, and bean sprouts in Méli-Mélo’s signature crêpe.

MÉLI-MÉLO CRÊPERIE & JUICE BAR: 362 Greenwich Ave., Greenwich, CT, 203-629-6153, www.melimelogreenwich.com IntoxiKate Holiday Guide 2015 | 17

PHOTO GALLERY CHICKEN & WAFFLES Chef Nick Di Bona is known for being playful in the kitchen and you certainly see it with this chicken-wing-chicken-and-waffle hybrid.

The crispy chicken is perched on a blue cheese Belgian waffle and drizzled with house-made Buffalo sauce. Talk about comfort food...

MADISON KITCHEN: 7 Madison Ave., Larchmont, 914-732-3024, www.mklarchmont.com

18 | IntoxiKate Holiday Guide 2015

PHOTO GALLERY CARAMEL BAKED APPLES I like to call dynamic duo Scott and Heather Fratangelo of L’inizio the “king and queen of cuisine.” While Scott handles the savory, Heather creates incredible sweets, including this baked apple with oatmeal streusel and vanilla semi-freddo. Yes, please!

L’INIZIO: 698 Saw Mill River Rd., Ardsley, 914-693-5400, www.liniziony.com

IntoxiKate Holiday Guide 2015 | 19

dine.

PA RT Y W I T H IN T O X IK AT E HERE DEC. 4 T H . C L IC K BELOW T O RS V P !

Alley 810

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. drink.dance Looking for the perfect event space for your holiday or special event?

You’re in luck—the Empire City Casino offers options for any occasion.

Tucked between those slot machines are hidden gems—from chic lounge spaces to retro-style red rooms—just waiting to be booked for your next party.

THE GOOD TIME ROOM

Alley 810

Named after the world-famous harness horse, The Good Time Room offers inhouse audio visual capabilities, a dance floor perfect for grooving along to the music, and a versatile space that can easily transform itself to suit your every need.

If chic is what you’re looking for, Alley 810 is it. The high-end Mixology Lounge includes access to two vintage bowling lanes. The space is furnished with red velvet couches, lounge and cabaret tables, and three radiant chandeliers.

SPACE: Banquet SEATING: Up to 360 guests

SPACE: Mixology Lounge SEATING: Up to 175 guests

The best part about booking? Food, drinks, and service are all included in a wide variety of options. Call the event staff today to book and mention IntoxiKate sent you: 914-457-2461

IntoxiKate Holiday Guide 2015 | 21

The Red Room

THE VIP ROOM

SPACE: Lux Lounge SEATING: 25 to 150 guests

The VIP Room is Empire’s upscale private members lounge which has its own fully stocked premium liquor bar. The exclusive space is furnished with a fireplace, TV’s, couches and chairs, making it the perfect lounge atmosphere.

EMPIRE TERRACE RESTAURANT SPACE: Lux Lounge SEATING: 25 to 350 guests

Overlooking the world famous racetrack, this is the perfect place to host an unforgettable event and the chance to name a race after your honoree or organization.

You can even view the race from the Winner’s Circle and grab a selfie with the winning horse and driver. #yesplease 22 | IntoxiKate Holiday Guide 2015

VIP Room

THE RED ROOM

EMPIRE’S FOURTH FLOOR

This space is full of red banquettes and chrome accents, small tables and super-sized booths. The bar in the Red Room, with the capability to house approximately 100 beers on tap, is certainly a sight to behold. Perfect for the craft brew lovers!

Empire’s Fourth Floor hosts everything from industry trade shows, live boxing matches, concerts, and so much more. The room allows for the imagination to run wild when it comes to decor.

SPACE: 1950s-style diner SEATING: 50 to 250 guests

SPACE: Largest Venue SEATING: 1,000+ guests

ADDITIONAL PARTY SPACE • Empire City’s Entertainment Lounge offers a stage, dance floor, and lounge area, allows for a high energy event.

• Dan Rooney’s Sports Pub’s private dining room—which is perfect for groups of 25 guests or less—has two TV’s, a fireplace, lounge furniture, and a private bar.

• Nonno’s Trattoria offers the chance to create your own custom menu so as to allow your guests to try a little of everything we have to offer. Seated events accommodate 135 guests, receptions for up to 200 guests.

Photographs ©The Empire City Casino IntoxiKate Holiday Guide 2015 | 23

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Check out the new, beautiful Viking showroom at Leiberts Royal Green Appliance Center, featuring the new Tuscany line.

228 E Post Road White Plains, NY 10601

(888) 534-4572 www.leiberts.com

PLAN THE BEST

holiday dinner

A guide designed for hosts, guests, and diners featuring local resources, recipes, and restaurants.

IntoxiKate Holiday Guide 2015 | 25

PLAN THE BEST holiday dinner

for the host FEEL-GOOD GROCERIES FOR YOUR GUESTS This year, try ordering your Thanksgiving ingredients from Mike’s Organic Grocery, a farm-to-table home delivery service run by sustainable food advocate Michael Geller. The company currently works with over 25 farmers and artisans to offer seasonal, justpicked goodies.

On the menu for Thanksgiving? Pasture-raised, antibiotic, and hormone-free turkeys ($8.50 lb) will be delivered Monday, Nov. 23 through Wednesday, Nov. 25th. According to Mike, these turkeys are “raised happy and healthy,” and cook up to five times faster per pound than a store-bought turkey pumped with hormones. Enter code TURKEY15 to receive $10 off your turkey, In addition to the best tasting turkey ever, a variety of everyone’s favorite side dishes, including Yukon Gold Mashed Potatoes, Whipped Sweet Potatoes, Turkey Gravy, local Stuffing, Cranberry Sauce, and Apple Crisp for dessert, are prepared by the Mike’s Organic team using all local, organic ingredients. For more information, visit mikesorganicdelivery.com.

26 | IntoxiKate Holiday Guide 2015

SHORT CUT SIDE DISHES {AND MORE!} Picking up side dishes can be a real time-saver and there’s no judgment on my part! Focus on a few dishes you do well, and then supplement with delicious options from:

Ladle of Love, Mount Kisco

Cooked & Co., Scarsdale

Combining local ingredients with a little baked in love, Chef Leslie Lampert offers everything between appetizers to dessert, except the bird.

The chefs at Cooked & Co. have everyone covered—pick up gluten free options or kid-friendly items.

■■ ORDER BY: Nov. 13

■■ INTOXIKATE FAV: It’s a real toss up between the Homemade Popovers and the Truffled Mushroom Faro.

■■ PICK UP: Nov. 25, 3-6 pm ■■ INTOXIKATE FAV: Maple Roasted Root Vegetables ■■ ORDER: ladleoflove.com/ special.html

Purdy’s Farmer and the Fish, North Salem

■■ ORDER BY: Nov. 20 ■■ PICK UP: Nov. 25

■■ ORDER: cookedandco.com

Ben’s NY Kosher Deli, Scarsdale For $219.90, you can score a Thanksgiving feast for ten people!

At the restaurant’s Farm Shop, you can get everything you need, including free-range, antibiotic and hormone free turkeys.

■■ ORDER BY: Nov. 22

■■ ORDER BY: Nov. 20

■■ ORDER: bensdeli.net

■■ PICK UP: Nov. 25 + 26 ■■ INTOXIKATE FAV: Thyme baked yams!

■■ PICK UP: Nov. 25 + 26 ■■ INTOXIKATE FAV: Go for a brined bird!

■■ ORDER: Call 914-617-8382

City Limits Diner, White Plains

A la carte options or a complete dinner for 12 for $375 plus tax.

■■ ORDER BY: Nov. 15

Check back at these locations for upcoming holiday menus for Hanukkah and Christmas.

■■ PICK UP: Nov. 25 ■■ INTOXIKATE FAV: Chef Tracy’s pie ■■ ORDER: View the menu

IntoxiKate Holiday Guide 2015 | 27

PLAN THE BEST holiday dinner

for the guest

GRAB A GIFT FOR THE HOST When I was young, my mother always reminded me­you NEVER show up to a party empty-handed. Take a little IntoxiKate advice, and offer to make a side dish, bring dessert, or supply the wine.

Even if the host passes on your offer, bring a small token of thanks for being part of their holiday. Our area has plenty to offer when it comes to tasty gifts of gratitude!

Oversized “Oreos” from Sherry B Dessert Studio

Biscotina Biscotti biscotina.com

65 King St., Chappaqua, 914-238-8300, sherryb.com

Truffles from Chocolations 607 E. Boston Post Rd., Mamaroneck, 914-777-3600, chocolations.com

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Poppy’s Cheesecake Take about indulgence—this newcomer on the local scene whips up decadent, classic New York-style cheesecake.

Also offered in pumpkin for the holidays. Pies available in 10-inch, 7-inch, and minis.

■■ ORDER BY: Nov. 18 ■■ AVAILABLE BY: Depends on delivery or pick up ■■ ORDER: poppyscheesecake.com

IntoxiKate Holiday Guide 2015 | 29

PLAN THE BEST holiday dinner

for the diner

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BOOK YOUR HOLIDAY DINNER Alvin & Friends

City Limits Diner

14 Memorial Highway, New Rochelle, alvinandfriendsrestaurant.com

200 Central Ave., White Plains, citylimitsdiner.com

MENU: This buffet dinner features traditional Southern Thanksgiving favorites like Jerk Turkey, Honey-Smoked Ham, and Candied Yams.

Three seatings at noon, 3 p.m. and 6 p.m.

MENU: Open for breakfast (7:30 a.m.-11 a.m.) and dinner (1 p.m.-7 p.m.). EntrĂŠes include Slow Roasted Turkey, Roasted Prime Rib, and Herb Roasted Rack of Lamb!

COST: $35 per person; $15 for children 12 and under

RESERVATIONS: 914-686-9000

RESERVATIONS: 914-654-6549

Modern Restaurant & Lounge

Moderne Barn

COST: A la carte

430 Bedford Rd., Armonk, modernebarn.com

310 Huguenot St., New Rochelle, modernrestaurant.com

MENU: The three-course prix fixe menu (1-8 p.m.) includes traditional favorites, but also dishes like Black Truffle Risotto.

MENU: The buffet, offered from 1-6 p.m., includes an antipasto table, baked clams, turkey, pasta, and pie.

COST: $55 per person; Children half off RESERVATIONS: 914-730-0001

Equus Restaurant 400 Benedict Ave., Tarrytown, castlehotelandspa.com MENU: The Castle Hotel & Spa’s restaurant will be serving a special four-course menu with optional wine pairing. Items include Warm Mushroom Salad, Turkey Roulade, and a pie trio.

COST: $95 per person; $135 wine pairing; $49 for children

COST: $38 per person; $20 for children 10 and under RESERVATIONS: 914-633-9479

Whisk Restaurant at the Crowne Plaza 66 Hale Ave., White Plains, cpwestchester.com MENU: This Thanksgiving feast runs from noon to 3 p.m. and includes traditional favorites like stuffing, cranberry sauce, and gravy.

COST: $39.95 per person; $19.95 per children ages 4-12 RESERVATIONS: 914-760-5217

RESERVATIONS: 914-631-3646 IntoxiKate Holiday Guide 2015 | 31

PLAN THE BEST holiday dinner

recipes

Two IntoxiKate favorites perfect for any special occasion—from the non-traditional wild mushroom quinoa salad to the best harvest pie I’ve ever had.

Wild MushroomQuinoa Pilaf

By Chef Leslie Lampert, Love Hospitality Group INGREDIENTS ❏ 1 cup quinoa ❏ 1 tablespoon olive oil ❏ 1 1/2 cups chopped onion ❏ 1 garlic clove, minced ❏ 8 oz crimini mushrooms, sliced ❏ 6 oz shiitake mushrooms, stemmed, sliced ❏ 3 teaspoons fresh thyme, chopped ❏ 1 teaspoon fresh rosemary, chopped ❏ 1 cup dry white wine (sauvignon blanc) ❏ Grated Parmesan cheese DIRECTIONS In medium saucepan, bring 2 cups salted water to a boil. Add quinoa, reduce heat to mediumlow, cover, and simmer until tender and water is absorbed, 10-15 minutes. | Heat oil in large skillet over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add garlic; stir one minute. Add mushrooms, thyme and rosemary. Sauté until mushrooms release their liquid then dry out, 8-10 minutes. Add wine; stir until reduced and syrupy, 2 minutes. Mix quinoa into mushroom mixture; season with salt and pepper. Finish with grated Parmesan cheese,

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T IM E D O N ’T H A VE IC K U P T O BA K E ? P CIT Y T H IS P IE AT R! L IM I T S D IN E

Autumn Pie

By Chef Tracy Kamperdyk Assue, City Limits Diner Stamford and White Plains INGREDIENTS ❏ 1 lb pastry flour ❏ .75 oz sugar ❏ .4 oz salt

❏ 11 oz sweet butter, cold and diced ❏ 4.5 oz cold water

DIRECTIONS Combine dry ingredients. Mix in butter. Mix with pie blender until butter is in small pieces.

Add cold water. Mix. Form a circle and wrap with plastic. Refrigerate for 4 hours. When ready to use, roll out and place in a pie dish.

INGREDIENTS ❏ 1/2 Tahitian vanilla bean ❏ 1 small Rome apple ❏ 1 small Granny Smith apple ❏ 1 Bartlett pear ❏ 2 oz sugar ❏ 1/4 cup Apple

Charlotte & 1 oz corn starch (optional) ❏ 1 oz cold butter, diced ❏ 1/4 cup dried figs, raisins and currants

DIRECTIONS Combine the above ingredients. Fill in prepared shell and bake at 450 degrees for 12 minutes.

Reduce temperature to 375 an bake for an additional 30-35 minutes.

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to drink CREATIVE CRAFT COCKTAILS Here are a few cocktails that compliment the traditional holiday flavors...

Highlands Redhead (digestif)

INGREDIENTS ❏ 1 oz. Amaro Lucano ❏ 2 oz. Usquaebach Premium Blended ❏ 2 dashes of orange bitters ❏ orange peel for garnish

DIRECTIONS Stir all ingredients with ice, strain into rocks glass and garnish with orange peel.

34 | IntoxiKate Holiday Guide 2015

The Cider Express INGREDIENTS ❏ 2 oz Black Bottle Scotch ❏ 1/2 oz Angostura Amaro ❏ 1/2 oz Cinnamon Syrup ❏ 1/2 oz Lemon Juice ❏ Doc’s Hard Apple Cider DIRECTIONS

SET UP INGREDIENT S AT A S MALL BAR SO GUEST S CAN HELP T HEMSELVES!

Combine ingredients in shaker tin. Add ice.

Shake and strain into highball. Top with Doc’s Hard Apple Cider.

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PLAN THE BEST holiday dinner

to drink

Selecting the best wine for your table can be overwhelming, but I’ve made it easy. Toast to the holidays with these IntoxiKating selections!

The Calling 2012 ALEXANDER VALLEY CABERNET SAUVIGNON: Rich blackberry, plum, and coffee accents.

2013 DUTTON RANCH VINEYARDS CHARDONNAY: Bright acidity makes this wine an excellent dinner choice.

Avignonesi 2012 DESIDERIO MERLOT TOSCANA IGT: This blend (with Cabernet Sauvignon) displays berry notes and sweet spice.

The Crossings SAUVIGNON BLANC 2014: This New Zealand white has notes of gooseberry and passionfruit. Great with seafood!

Hob Nob PINOT NOIR: A wellpolished wine that works well with sausage-based stuffing and cranberry sauce.

Josh Wines CABERNET SAUVIGNON: This rich red, with notes of dark fruits, cinnamon, and clove, pairs with an indulgent dessert.

LEGACY: A Merlot, Zinfandel, Cabernet Sauvignon, and Petite Sirah blend that goes well with steak and potatoes.

SAUVIGNON BLANC: A bright white with aromas of lime and citrus that goes well with the turkey.

36 | IntoxiKate Holiday Guide 2015

Need more advice?

Stuart Levine, of Vino 100, can help!

Listen to his advice below, or visit him at 171 East Post Road in White Plains.

IntoxiKate Holiday Guide 2015 | 37

TASTINGNOTES

FORTINA FRANCHISE First there was Armonk. Then there was Rye. Stamford was lucky location number three, and now the boys of Fortina Pizza are breaking ground on restaurant número quatro—in Yonkers. The eatery is scheduled to open in December 2016.

38 | IntoxiKate Holiday Guide 2015

, # T R U EST O R Y IA N C H E F C H R IST P ET R O N I