Upper Crust
Two words: Chocolate bread. When I was a Westchester neophyte, those words were all it took for me to hightail it to The Kneaded…
Read MoreFOOD & SPIRITS
Ready to gallop
Andrew and Kathleen Tow have a passion for wine and a passion for horses. “My wife loves, loves, loves, loves horses,” Andrew says. She…
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New rein for Iron Horse
Converted from the former Pleasantville train station, the Iron Horse Grill is a relaxed, refined charmer providing steady calm amidst the hum of active…
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The benefits of wine for mind and body
Wine is a magical, mystical elixir, a panacea that can help shape a lifestyle and promote health. When consumed responsibly and in moderation, wine…
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A wine adventure for two
February. Valentine’s Day. Recognizing your lover with some extra attention, some gifts and some romance for a day. It seems woefully inadequate that in…
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The spirit of love
I hate liquor stores. I can’t help but cringe when I walk into a musty, cramped hovel with a shopkeep stationed behind the register…
Read MoreNorth powers up
Gracious and tenacious, a catalyst for culinary domination Inspired and kinetic, Eric Gabrynowicz and Stephen Mancini of Restaurant North have struck that trifecta of…
Read MoreBetter red…
By Doug Paulding Picking a wine for the wintry season Some people are creatures of habit. A friend of mine will order a crisp,…
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Hittin’ the heights
Photographs by Bryan Bedder In the dark of night, the royal blue hue of The Ritz-Carlton, Westchester roof lights up the White Plains skyline…
Read MoreCrabtree goes to market
With hot anticipation, Westchester awaited the opening of RiverMarket Bar & Kitchen in Tarrytown, John Crabtree’s hybrid, high-end eatery and farmers market that’s slated…
Read MoreNose-to-tail Holy Grail
Plump and glistening, a suckling pig makes its way from fire to table. The muscly chef – Italian mane messily tucked behind his ears…
Read MoreCouture cuisine
French cuisine is the Chanel collection of the food world. Classic. Timeless. At least it should be if done right, and it is at…
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Harvest Renaissance
It’s a beautiful thing when you find your niche, your respite for self and soul. A shared puzzle piece in Westchester’s pursuit of happiness…
Read MoreCelebrating in a historic atmosphere
Story and photographs by Bob Rozycki Walk through the front door and past the bar of Morello Italian Bistro on Greenwich Avenue for the…
Read MoreBack to the beginning
Story and photographs by Bob Rozycki Life is a circle, maybe more oblong than round, for Jay Lippin. Jay, an amiable bear of a…
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Garden of edible delights
By Andrea Kennedy Centuries of artists have depicted the elm tree in historic and pastoral painting as a symbol of nature’s humble nobility. Chef…
Read MoreSit back and uncork a good read
By Geoff Kalish, MD With all the wine books and cookbooks out there – even with the marked decline in new titles over the…
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That wine, that special moment, ahh
Is it possible to be bedazzled by a wine? Not just to experience a profound palatal pleasure but be truly head-over-heels in love with a wine’s bouquet, flavor and the skill that went into fashioning it?
Read MoreA NEW ROAD FOR THE TRUMPS
As the adage goes, “If you want to make a small fortune from a winery, start with a large one.” Such has been the case for many a second-career entrepreneur. Just ask Patricia Kluge, who reportedly received upward of $25 million from her ex-husband, media mogul John Kluge, and sank it and quite a bit more into a Charlottesville, Va. winery that declared bankruptcy two years ago. It’s now Trump Vineyard Estates, owned by none other than the Donald. So how does he expect to make money from this rather risky, capital-intensive business?
Read MoreWines for all (food) seasons
Do wines have seasons – and if so, what should we drink in the fall? In summertime when “the livin’ is easy,” most of us prefer light, fruity wines, quite independent of the fare. In cooler months, we trend toward heartier whites and reds and favor bubbly at year’s end with a wide range of starters and main-course items. However, for those with even moderately demanding palates, wine seasonality is best based not on weather or whim, but on the flavors of the fare usually served at that time of year.
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