Andy Pettitte celebrated the World Series Championship last evening with a quiet dinner with his family at Morton’s The Steakhouse in White Plains. After a round of applause from surrounding guests, the celebration started with sparkling cider compliments of Morton’s. (Andy does not drink.)  They started with Caesar salads and crabmeat cocktail. Andy and the boys had single cut filets, while his wife and mom enjoyed Shrimp Alexander and Chicken Christopher, respectively. Andy’s dad enjoyed broiled salmon. They shared sides of mashed potatoes, hash browns and creamed spinach.  Andy rewarded himself with a Morton’s legendary hot chocolate cake. Andy was also very gracious and took pictures with  neighboring tables.  The family looked happily exhausted and were all looking forward to the ticker tape parade!

Together with Duckhorn Wine Company, Trevi Ristorante invites you to attend a Wine Tasting Dinner on Tuesday, November 10th at 7:00 p.m. Frank Barbagallo will present new vintages from Duckhorn Winery,  one of the finest and most priced estates in Napa Valley.

The 411 on Trevi.

The info, from a newsletter blast, after the jump.

Abruzzo Cibus Culinary Tours will be at the Lafayette Avenue restaurant presenting an entire meal based on local specialties – such as black truffles, saffron and desserts – for which the Abruzzo region in is famous.

Dino Alberto Paganelli, Chef of the Palazzo Tour d’Eau, in Carunchio, will be cooking a special an Abruzzo meal, with some local ingredients brought from the region. Massimo Criscio owner and tour guide of Abruzzo Cibus Culinary Tour will be entertaining guests, introducing the dishes and talking about Abruzzo and the tours of the region that are offered.

The purpose of the evening is threefold. For starters, Marcello has been providing the folks of Suffern with authentic Italian cuisine for years and this event will only add to his excellent reputation. Secondly, Massimo believes that Abruzzo does not get the recognition it deserves. Therefore, he and Paganelli are doing a tour throughout the , touching cities like New York, Philadelphia, Pittsburgh and Chicago.

“The best way to promote our region is through food, that is why we are here,” Massimo said. “Dino will prepare a meal using Abruzzo ingredients such truffles and saffron and I will be describing the dishes and introduce the culinary tours that we offer in Abruzzo.
”
Finally, 25 percent of the proceeds from the evening will be donated to the Abruzzi Earthquake Relief Fund. An earthquake measuring 6.5 on the Richter Scale devastated L’Aquila, an historic city in the heart of Abruzzi, on April 6. Thousands were left homeless and nearly 300 people were killed.
The cost for the event is $50 per person, inclusive of wine. Tax and tip are not included. There is a 3:30 p.m. seating and a 6:30 p.m. seating. For more information or to make reservations call Marcello’s at [845] 357-9108 or go to www.marcellosgroup.com.

Here’s a sampling of what will be on the menu for this event:
Fiadoncino Salato al tartufo
Flaky popover stuffed with black truffles and Pecorino cheese on a creamy saffron sauce.
Zuppa di farro Tiberina
Spelt soup named after the Roman Emperor Tiberius.
Pallotte cacio e ovo
Meatless meatballs made with eggs, cheese and sweet peppers
Torta parrozzo
Chocolate covered cake (Abruzzi specialty)
Wines
Zaccagnini Montepulciano d’Abruzzo [red]
Trebbiano [white]
Dessert wine

The 411 on Marcello’s.

The bottom line is that Nikki and I enjoyed the two types of pizza we sampled at Frank Pepe’s this past weekend. We tried his famous clam pie, as well as his “original tomato pie” which is the equivalent of a pizza marinara – tomatoes, garlic, oregano and grated cheese which I believed to be pecorino.

I want to reiterate that we thoroughly enjoyed the two types of pies we tasted, however after we posted the positive review on Sunday, within 24 hours we started to get inundated with emails, a few comments on our blog and phone calls(!) by folks who tried it and were extremely disappointed. The re-occurring theme is that the pizza with tomatoes and mozzarella  is overly greasy and lacking taste.  One reader of Sunday Sauce sent the below picture of a greasy slice and box he had just bought at Frank Pepe’s.  To be fair, I have also included a photo of the clam pie that Nikki and tried on Saturday and really enjoyed.

Enjoy our review and update -  just go to http://www.SundaySauceNY.com.  Keep in mind that pizza preference is very personal, so I would advise that everyone just go out to Frank Pepe’s, form your own opinion and let us and Liz know what you think.

Ciao!

Jonny “Mangia” Giannettino

www.SundaySauceNY.com

All the info, after the jump.

Dinner
1st
Quince salad, baby arugula, toasted almond
and goat cheese gratinato
Antinori, 2007, Orvieto

2nd
Cauliflower ravioli, toasted garlic,
lemon brown butter and parmigiano reggiano
Giacosa Fratelli, 2007, Arneis

3rd
Deconstructed heritage pork osso buco
with creamy white polenta
and granny apple mustard
Vignamaggio, 2006, Chianti Classico

4th
Ricotta cheesecake
with roasted pineapple
and sun dried orange

La Spinetta, NV, Moscato d’Asti
W Wineest Schecsthooerl

The Cookery
Owner and Executive Chef: David DiBari
Owner and General Manager: Michael O’Neill
Westchester Wine School
Founder and Wine Educator: Ned Towle
Broadway Training Center
Guest Performer: John Scacchetti
Artistic Directors:
Jason Brantman and Fiona Santos

Silent Auction Items:

Comedy Tonight
2 tickets for Saturday Night Live’s 09-10 season
(excludes holiday show and season finale).
Plus, 2 tickets to Comic Strip Live. Laugh the night away!

Dirty Sexy Millionaire
4 Tickets to a taping of Who Wants To Be a Millionaire.
Plus, autographed Sex and the City DVD sets (seasons 4
and 6.2), and autographed Sarah Jessica Parker and
Matthew Broderick photographs. Treat yourself!

“Santos Sisters write a special song just
for you. All this, plus Haiku!”
A custom song written for you by Fiona Santos and
Patricia Santos, and recorded by Broadway and New York
City Opera singers. Fiona will work with you to create a
personal song (for an anniversary, birthday, proposal, etc)
or a company jingle for your use. Plus, a $25 gift card to
Haiku (Asian Bistro and Sushi Bar in Bronxville). Poetry
and Song with a personal touch!

Broadway Extravaganza
2 Tickets to the new Broadway sensation Ragtime, with
an insider backstage tour on the Broadway stage.

Plus, dinner for 2 at The Glass House Tavern in midtown
(as a guest of Executive Chef Craig Cupani) with
Ragtime cast member Aaron Galligan-Stierle; and a
Gypsy Broadway playbill autographed by Patti LuPone.
Be treated like a Broadway Star!

Meredith Vieira Morning
Breakfast for 2 with Meredith Vieira along with the
NBC Studio tour for 2. Plus, a Starbucks gift basket
(travel mug, water bottle, Aged Sumatra whole bean
coffee). Spend the morning in style!

Ultimate Personal Chef
Dinner for 4 cooked in your home by Executive Chef
David DiBari. The ultimate dinner party!

Special Thanks to:
Sarah Barnard, David DiBari and Michael O’Neill of The Cookery,
Ned Towle of Westchester Wine School, Chef Craig Cupani and
The Glass House Tavern, Joe and Lisa DiMona, Anna Fondiller,
Aaron Galligan-Stierle and the producers of Ragtime, Isra-Alien’s Gilad
Ben-Zvi and Oren Neiman, Amy McDonald, Mitch and Paula Roslin,
Fiona and Patricia Santos, John Scacchetti, Meredith Vieira, Andy Lowry,
Cydney McCann, Delores Ng, Ray Reyes, Steve Schoenfeld, Terry Smith
Music provided by Isra-Alien
Auction Items

For more info and to buy tickets, click here.

The 411 on the Cookery.

They have a few updates since they posted about their visit from the weekend. Apparently people have been sending them all sorts of comments on their experiences — good and bad! So check back later tonight for the upated Sunday Sauce Pepe’s report!

More info, from a press release, after the jump.

This year’s market will comprise more than 30 vendors who are farmers and food producers, all from New York State. Many vendors from last year are returning to the County Center, along with new food and produce purveyors as well. And, to tempt shoppers and to help them make their selections, vendors will offer samples of their foods.

Shoppers hungry for fresh winter produce can choose from a dazzling array of fresh just-harvested winter crops like squash, turnips, carrots and onions, plus potatoes that come in new and different colors, shapes and sizes, and feature subtle differences in flavor. Winter-grown micro-greens will be available – miniature versions of the better-known field greens but with a greater flavor punch.
There will be a selection of the finest wild and pasture-raised meats, such as pork, beef, lamb, rabbit, goat and poultry.  Delicious sausages made from many of these meats will also be available.

And, what farmers’ market would be complete without artisan New York State cheeses, crafted from the milk of cows, goats and sheep. Delicious fresh baked desserts, quiches and breads, along with maple syrup and honey products will appeal to the sweet tooth of even the most discriminating shopper. And, a selection of New York State-made juices, cider and wines will round out the selection of goods and products offered in this showcase of fresh and flavorful delights.

To add a festive air, the market will feature “home grown” musical entertainment from Tribes Hill community, a group of musicians from the Hudson Valley that celebrate the human experience through song. Performing will be Joe Iadanza, a storyteller and a sophisticated folksinger with a strikingly unusual tenor voice that spans the genres of folk, rock, roots and Americana, and Glen Roethel who is well known for his electrifying acoustic guitar, vocal elasticity and his lingering melodies.

Additional vendors are welcome; call (914) 864-7077 for more information.
Admission is free. Parking at the County Center lot is $4. A discount parking coupon is available at www.countycenter.biz.
The Farmers Market is sponsored by Westchester County Parks and radio station 107.1 The Peak.
The Westchester County Center is located at 198 Central Park Avenue in White Plains, at the junction of the Bronx River Parkway and Tarrytown Road (Route 119).
For more information, call the County Center at (914) 995-4050 or log on to www.countycenter.biz.

The fundraiser features Stu Levine of Vino 100, White Plains, who will pour several dozen wines from California, Oregon and Washington State, in addition to picks from Austria, Italy, Portugal, Spain, France, Chile, Australia and New Zealand.

Silent auction items include tickets to the New York Jets—Atlanta Falcons football game December 20, with access to the stadium club; gift certificates for Westchester restaurants, spas and resorts; Broadway and New York Philharmonic tickets; and luxury gift and gourmet items. Reservations are $50 per person.  RSVP to 914-597-2848.

Chef Michael Juers will oversee both Willy Nick’s Courtside Cafe and William Nicholas. His bio, from the press release:

Chef Michael Juers, whose impressive resume includes work with restaurants like the 21 Club in Manhattan and Baja of Long Island, has arrived at William Nicholas in Katonah, bringing a delicious, international diversity to the menu. His own restaurant in Chapel Hill, NC, Fusions New World Cuisine, received rave reviews for its multi-cultural flavors and unique artisan dishes. Some of the new savory dishes at William Nicholas are: Asian Sesame Roasted Chicken – Mongolian Shrimp with Sesame Steamed Rice – Pork Loin stuffed with Fig & apricot & Pomegranate Sauce – Saffron Israeli Cous Cous with Mixed Vegetables.

Anyone is welcome to eat at the cafe. Willy Nick’s Courtside will also do the catering for private functions at the Saw Mill Club. The club’s address is 77 Kensico Dr., Mount Kisco. 914-241-0797.

The gourmet store, which celebrates its 20th anniversary on Nov. 23, is at 19 Edgemont Road, Katonah. 914-232-1949.

The 411 on Willy Nick’s.

WHAT: Enjoy a wide variety of wines available for tasting, as well as a delicious buffet dinner. In addition, the Festival will be a perfect opportunity to purchase holiday wines with a selection available for every budget. Also, take a step back in time with music by the popular “Butch Barbella’s Streets Of The Bronx Band.” Barbella is the former Music Director of The Duprees, The Earls and DION. His credits also include writing the score and theme song for the motion picture “A Bronx Tale.” Tickets are $50 per person (includes wine tasting, dinner and music) and can be purchased at: Marco’s Vino & Spirits, 2B Westbrook Drive, Cortlandt Manor; OR at Colonial Terrace, 119 Oregon Road, Cortlandt Manor, or by calling Support Connection at 914-962-6402.

WHO: Presented by Marco Volpe, owner and proprietor of Marco’s Vino and Spirits (Cortlandt Manor) and Colonial Terrace (Cortlandt Manor.)

WHEN: Tuesday, November 10, 2009 starting at 6 pm

WHERE: Colonial Terrace, 119 Oregon Road, Cortlandt Manor

WHY: Proceeds to benefit Support Connection, Inc., a 501© (3) not-for-profit organization that provides free, confidential support services and programs to people affected by breast and ovarian cancer. Founded in 1996, Support Connection is based in Yorktown Heights, N.Y., but through their toll-free hotline and website they serve people throughout the country. Services include: One-on-one peer counseling and support groups, offering women the opportunity to connect with other cancer survivors; Ongoing wellness classes; Holistic health workshops; Public educational programs; Information and referral services; A toll-free cancer information and support hotline (1-800-532-4290.) With Support Connection, those living with breast and ovarian cancer don’t have to face it alone. To learn more, visit www.supportconnection.org or call (914) 962-6402.

Contact Information: For tickets go to: Marco’s Vino & Spirits, 2B Westbrook Drive, Cortlandt Manor; OR Colonial Terrace, 119 Oregon Road, Cortlandt Manor; or call Support Connection at 914-962-6402.

New York Firm Recalls Fresh Ground Beef Products Due
To Possible E. coli O157:H7 Contamination

(Released on October 31, 2009) WASHINGTON- Fairbank Farms, an Ashville, NY, establishment, is recalling approximately 545,699 pounds of fresh ground beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced on Saturday.

FSIS became aware of the problem during the course of an investigation of a cluster of E. coli O157:H7 illnesses. Working with the Centers for Disease Control and Prevention (CDC) and state health and agriculture departments, FSIS determined that there is an association between the fresh ground beef products subject to recall and illnesses in Connecticut, Maine and Massachusetts. FSIS is continuing to work with the Massachusetts Department of Public Health, the Connecticut Department of Public Health, other state health and agriculture departments and the CDC on the investigation. Anyone with signs or symptoms of foodborne illness should consult a physician.

The products subject to recall include:

Trader Joes
•            1-pound packages of “TRADER JOE’S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF 85/15.”
•            1-pound packages of “TRADER JOE’S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF 80/20.”
•            NOTE: The sell-by dates for the above two products may be October 6 or 7, 2009.
•            1-pound trays of “TRADER JOE’S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF PATTIES 96/4 EXTRA LEAN.”
•            1-pound trays of “TRADER JOE’S BUTCHER SHOP FINE QUALITY MEATS GROUND BEEF PATTIES 85/15.”

Price Chopper
•            1- and 2.5-pound trays of “PRICE CHOPPER MEATLOAF & MEATBALL MIX.”
•            1-pound trays of “PRICE CHOPPER EXTRA LEAN GROUND BEEF 96/4.”
•            1-pound trays of “PRICE CHOPPER FRESH GROUND BEEF CHUCK FOR CHILI 80% LEAN 20% FAT.”

Lancaster and Wild Harvest
•            1-pound trays of “LANCASTER BRAND 96/4 EXTRA LEAN GROUND BEEF.”
•            1- and 2-pound trays of “LANCASTER BRAND 90/10 GROUND BEEF.”
•            1-pound trays of “WILD HARVEST NATURAL 85/15 ANGUS GROUND BEEF.”

Shaw’s
•            1- and 2-pound trays of “SHAW’S FRESH GROUND BEEF 93/7.”
•            1-, 2- and 3-pound trays of “SHAW’S FRESH GROUND BEEF 80/20.”
•            1- and 3-pound trays of “SHAW’S FRESH GROUND BEEF 75/25.”
•            1.3-pound trays of “SHAW’S FRESH GROUND SIRLOIN BEEF PATTIES 90/10.”
•            1.3-pound trays of “SHAW’S FRESH GROUND ROUND BEEF PATTIES 85/15.”
•            1.3-pound trays of “SHAW’S FRESH GROUND BEEF PATTIES 80/20.”
•            3-pound trays of “SHAW’S FRESH GROUND BEEF PATTIES FAMILY PACK 80/20.”
•            1-pound trays of “SHAW’S ANGUS GROUND BEEF 85/15.”
•            1-, 2- and 3-pound trays of “SHAW’S FRESH GROUND ROUND BEEF 85/15.”
•            1-pound trays of “SHAW’S 90% NATURAL GROUND BEEF.”
•            1-pound trays of “SHAW’S 85% NATURAL GROUND BEEF.”
•            1-, 2- and 3-pound trays of “SHAW’S FRESH GROUND SIRLOIN 90/10.”
•            1-pound trays of “MEATLOAF & MEATBALL MIX.”

BJ’s
•            5-pound trays of “FRESH GROUND BEEF, CONTAINS 15 % FAT” patties.
•            3- and 5-pound trays of “LEAN GROUND BEEF, CONTAINS 7% FAT.”
•            2.5-pound trays of “MEATLOAF & MEATBALL MIX.”

Ford Brothers
•            3-pound trays of “FRESH GROUND BEEF, CONTAINS 20% FAT” patties.

Giant
•            1-pound trays of “GIANT EXTRA LEAN GROUND BEEF 96/4.”
•            1-pound trays of “GIANT MEATLOAF & MEATBALL MIX.”
•            1-pound trays of “GIANT NATURE’S PROMISE GROUND BEEF.”
•            1-pound trays of “GIANT NATURE’S PROMISE GROUND BEEF PATTIES.”

Each package bears the establishment number “EST. 492” inside the USDA mark of inspection or on the nutrition label. These products were packaged on September 15 and 16, 2009, and may have been labeled at the retail stores with a sell-by date from September 19 through 28, 2009, unless otherwise noted above. Consumers should ask at their point of purchase if the products they have are subject to recall. The products were sent to distribution centers, intended for further distribution to retail establishments in Northeast and Mid-Atlantic regions. When available, the retail distribution list(s) will be posted on FSIS’ Web site at http://www.fsis.usda.gov/FSIS_Recalls/ Open_Federal_Cases/index.asp.

Products for further processing:
•            Cases of 10-pound “FAIRBANK FARMS FRESH GROUND BEEF CHUBS.”

Each case bears the establishment number “EST. 492” inside the USDA mark of inspection; has package dates of “09.14.09,” “09.15.09,” or “09.16.09;” and sell-by dates of “10.3.09,” “10.4.09,” or “10.5.09. These products were distributed to retail establishments in Maryland, Massachusetts, North Carolina, New Jersey, New York, Pennsylvania, and Virginia for further processing. However, these products at retail will likely not bear the package dates and sell-by dates listed above. Customers with concerns should contact their point of purchase.

E. coli O157:H7 is a potentially deadly bacterium that can cause bloody diarrhea, dehydration, and in the most severe cases, kidney failure. The very young, seniors and persons with weak immune systems are the most susceptible to foodborne illness. Individuals concerned about an illness should contact a physician.

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers.

FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef or ground beef patties that have been cooked to a temperature of 160° F. The only way to be sure ground beef is cooked to a high enough temperature to kill harmful bacteria is to use a food thermometer to measure the internal temperature.

NOTE: Access news releases and other information at FSIS’ Web site at http://www.fsis.usda.gov/Fsis_Recalls/

S.T.O.P. – Safe Tables Our Priority is a national, nonprofit, public health organization dedicated to preventing illness and death from foodborne pathogens. For more information, please visit http://www.safetables.org.

If you would rather not receive future communications from Turner Strategies Inc., let us know by clicking here.
Turner Strategies Inc., 1001 Connecticut Avenue, N.W., Suite 710, Washington, DC 20036 United States

We started with drinks at Mayaheul, the tequila bar (it’s rather more like a tequila den, actually) in the East Village owned by master bartender and mixologist Phil Ward.

Who doesn’t like a little tequila before a platter of fried chicken. For my first round I had The Tequlia Gumption (Mescal and reposada tequila with maraschino, orange and bitters):

Our second round:

Then we walked around the corner to Momofuku Noodle Bar. To order the chicken dinner, you need to reserve online about a month ahead of time. It is the only way to get a reservation. A lot of people have complained about how difficult it is, but I’ve been able to get two reservations (one at Ko, one at Noodle Bar) in the past month by logging on on Saturday morning. I think it’s that people aren’t at work, so they’re not at their computers pressing reload, reload, reload exactly at 10 a.m. I’ve also noticed a few cancellations now and then, so it’s worthwhile to check often.

Anyway, on to dinner.

We started with pork buns. We couldn’t help it.

Pork belly, scallions, radishes, chili sauce. Heaven.

And now, the piece de resistance. Two and a half chickens. One half done Korean style, with chili paste and sesame seeds. The other half done Southern style, fried dark with spices:

You get pancakes (like crepes, actually), four sauces, and an amazing bowl of vegetables to mix and match with: radishes, lettuce, herbs, carrots and peppers:

(Excuse the blur.) Dinner:

Nearly done:

We couldn’t move afterwards. It was delicious. I would recommend going with at least six people. We went with four… and look at all the leftovers!

In the morning, we went to Smorga Chef, the cafe at the Scandinavian House for brunch. I had a perfectly delightful Lingonberry Soda.

I’m growing lingonberries at home, so I’m happy to find another use for them besides jam! This was like bubble tea in a way… the berries were clustered at the bottom and occasionally came up through the straw. It was just the right balance of sweet and tart, too.

My husband, who grew up around surrounded by Scandinavians in Minnesota, got the herring platter:

Many different herrings. It was tasty. He was happy with the lefse. I got the gravalax BLT:

It was disappointing. The bread had been pre-grilled, so it was cold. The bacon was also cold. I finally took the sandwich apart and just ate the salmon on one piece of bread. The potato salad alongside was nice, at least.

On our walk up to the Guggenheim, I came across the Cupcake Stop truck. Its Web site (cupcakestop.com) and Twitter account (twitter.com/cupcakestop) tell you where the truck will be. It’s one in the new breed of “fancy” street food vendors, and it was a finalist in the Vendy Awards this September.

I got a peanut butter and jelly mini cupcake.

It was pretty good, I must say. Not the best cupcake I’ve ever had; not the best peanut butter and jelly sandwich I’ve ever had. But as far as trying to be both at once: not bad.

The Kandinsky retrospective at the Gugenheim was mobbed. But well worth attending. The audio tour is definitely worth the time and effort. (It’s free.)

After a little rest, we headed out again. With some trepidation, we headed for the parade in the Greenwich Village. Crowds, rain, you know… I just wasn’t sure. I’m so glad we bailed when we did, and headed for a drink at Bar Veloce in Chelsea.

We watched from the comfort of our bar stools, enjoying a rose and a wheat beer, while the skies opened up and sent people in costumes scurrying for cover. I mean, it poured.

We got to see enough of the costumes parading on the sidewalk. I’m sure we missed out on the real deal, but hey, I’ve gone this long without seeing it. What’s another year?

We wandered through the brownstones in Chelsea, many of which were decorated with cob webs and pumpkins —

— until we wound up at Co. (pronounced Company), the pizza place owned by Jim Lahey of the Sullivan Street Bakery:

We shared a special, a lamb’s shoulder that had been roasted for 12 hours. It was amazing on that Sullivan Street Bakery bread:

Then we shared a margherita:

Look how fluffy and crisp the crust:

And a boscaiola, with tomatoes, mushrooms, sausage, onion and chili:

Totally terrific. I am so happy there’s such great pizza everywhere in NYC now. Now can we bring some up north, too? (I know we’ve got a few good places, but …..) For you pizza nerds, here’s a look at the underneath side of the crust:

The next morning, we had a cleansing juice at Josie’s on Third Ave:

Carrot, cabbage, arugula and ginger. It was very tasty. My husband got the eggs benedict.

They were fine, perfectly acceptable. I went for a Greek salad with salmon:

It worked for what I wanted: some greens and some protein. I wouldn’t go out of my way to go to Josie’s, but it’s cute, and if you’re in the area and your dining companions have varying needs, it’s a good place to compromise.

They’re known for organic, dairy free, gluten free, vegetarian, just about any kind of special needs anyone might have.

After that, we went for a walk on the High Line.

So beautiful. I love how urban and natural landscape can play so nicely together.

Have you seen garden writer Bill Cary’s blog post, story and video about the High Line? He did it over the summer… the link, here.

After our walk (and a nice while of people watching), we tried for a coffee or a drink or a snack at two new restaurants people have been talking about lately: Tipsy Parson and The Breslin. Our timing was off. Tipsy Parson is only open for dinner at the moment, and we got there around 2 p.m. The Breslin, on the other hand, is only open for lunch, and we got there as it was closing around 4. Curses, foiled again.

We walked back to the East Side and then caught a a supper-time train home. We spent our evening by the fire with a nice comforting bowl of pasta with sausage from Cerillo Fine Foods in the market at Grand Central Terminal. What a fun weekend we had!

And with that, here’s what people have been talking about while I was out gallivanting around!

Frank Pepe’s is open. (Reports welcome.) (CH)
Emily writes about wing night at Tavern at Croton Landing. (NYT)
New Thai in Sleepy Hollow. (WE)
Fried chicken in Westchester? (CH)
First reports on Limoncello in Mamaroneck. (CH)
Rinku loves the croissant at Chiboust in Tarrytown. (CIW)

In support of Cerebral Palsy, Aries would like to invite you to join us for an international food and wine tasting event. Aries is helping to setup and run A Taste of Westchester, on Wednesday, October 28, 2009 at 6:30 P.M.

The event will be held at the beautiful Westchester Renaissance Hotel on 80 Red Oak Lane in White Plains, NY. There will be more 20 restaurants featured along with 5 different beverage providers, combining to present you with food and drink from all over the world.

ll the wines personally selected by Aries will be available for ordering at a great discount and Aries will donate a portion of all sales to Cerebral Palsy.

Tickets are $100 per person. To make your reservations or to obtain more information, please feel free to contact Stephanie Russo at 914-937-3800 ext. 411 or Joan Colangelo at 914-937-3800 ext. 215. We hope you will attend and stock up on wines for the holidays in support of this worthy cause.

Restaurants:
42 Restaurant
80 West
Antipasti
Antonees Gourmet Family
Asian Temptation
Chocolations
Edible Arrangements
Elements
Gervasi’s
Great American BBQ
Greenwich Lobster House
John-Michael’s Restaurant
Le Chateau
Longfords Own-Made Ice Cream
Riviera Bakehouse
Ruth’s Chris Steak House
Tango Grill
The Iron Tomato
The Melting Pot
Whitby Castle Restauran
Zitoune
and more

Beverage Providers:
Aries Wine & Spirits
Captain Lawrence Brewing Co.
Coffee Labs
JTE Spirits
Manhattan Beer Distributors

If you haven’t read his book, “Born Round: The Secret History of a Full Time Eater,” sign up for this screening: you’ll get a signed copy. (Heck, if you have the book, sign up anyway.) His memoir is about his struggle with his first love, food, and it’s funny, smart, touching and very, very brave.

Here’s a link to the Q&A.

Here’s a link to the Burns Center for tickets.