Taking Restaurants for a Test Drive
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- October
- 4
Admit it — you’ve windowshopped for restaurants: walking by, peeking in the window, checking out the menu. So why wouldn’t you do the same thing online? Savory New York, a online restaurant guide founded by husband-and-wife team Chris and Jennifer McBride, lets you do just that. The McBrides have compiled plenty of information to let you make your own decision about where to eat — specialties, wine list info, links to reviews, etc. — but the coolest part about their site is that you can see many of the restaurants for yourself — on a video.
Most of the restaurants are in Manhattan, but they’ve started with two in Westchester: The Sterling Inn (no video, unfortunately), and Blue Hill at Stone Barns. Click on the play button above to watch executive chef and co-founder Dan Barber take you on a tour of the restaurant and the Stone Barns campus. Then go play around on Savory New York and windowshop to your heart’s content.
This entry was posted
on Wednesday, October 4th, 2006 at 6:23 pm by Liz Johnson.
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(4.63 out of 5)
(4.14 out of 5)
Way cool video. Please do more. Will most chefs let you into the kitchen?
I imagine they will. Chefs? Anyone out there?
There are FOUR! great new Chef's kitchen that everyone in Westchester should know about. Monroe College in New Rochelle has built and just opened, this semester, a Culinary Arts Center on its downtown campus. Planned and outfitted with the most current culinary industry equipment standards and trends, four commercial kitchens have been custom-designed in a 1,900 sq. ft. open space to simulate restaurant, hotel and other food service kitchens where graduates of the program are most likely to find jobs. Two à la carte, one banquet, and one baking and pastry kitchen are outfitted with Jade commercial ranges, induction cook tops, and combination-oven/steamers that allow chefs to steam, poach, roast, broil, bake and “rethermalize� food simultaneously. Large windows allowing in natural light coupled with specially designed electric lighting help students understand the nuances of colors and texture and how prepared food should look to the guests in the front of the house.The new facility was designed by Susan Doban Architect, PC, of Brooklyn. Food service consultants Clevenger Frable LaVallee of White Plains, worked with Monroe College faculty chefs to select equipment and interior furnishings for the Center. Chef Daniel Hinder, an internationally trained chef with more than thirty years’ experience, serves as Director of the Culinary Arts Program.
Readers, meet Rob Seitz. He is representing Monroe College in this venture. The college is at 434 Main St., New Rochelle.
www.monroecollege.edu.