I have to apologize because, unlike Liz, I was ill-prepared. My husband’s iPhone fotos just don’t make the grade so I can’t show you all of what we ate. But I can tell you that I did have was a Rainbeau Ridge goat cheese strudel, mostly because I LOVE this cheese, which comes from Mt. Kisco. The strudel was so light it just crumbled under my fork, surround by squares of beets, black walnuts, and orange slivers. I should have had two of these, but my second choice was terrific, too—a plate of calamari over grilled fennel—simple and summery with light, latticed potato crisps on the side. Here is the calamari:

A deep, almost greenish cold carrot soup was brimming with dill and some sweet crab meat. We also had a special of asparagus ravioli, with a ragu that was a lot like pesto, (I just looked at the menu, and guess what, it’s a sunflower pesto!)  with asparagus. And since the “BLT” salad looked sooo good going by, we added it to our order: a pile of heirloom tomatoes, wild boar bacon bits, and bibb lettuce—all we needed was some good rye!  We cheated just a bit by having our regular entree eater have an a appetizer, too, and his scallops were terrif, with creamed leeks and oyster mushrooms. Anyone who has ever dined with me knows I NEVER skip dessert, so we configured our choices to make sure we ended up with at least two desserts, and we ended up with three, so happy me.  We had a panacotta with almonds and a little Amaretto, with a puree of raspberry (yum), and a dense chocolate “Marquis,” which came with pistachio mint ice cream (double yum) but my dried cherry bread pudding topped both: it was moist, full of cherry and best of all, it came topped with molasses pecan ice cream! Phil says the menu is available in the regular dining room, the bar, and their outdoor patio, through the summer, so  enjoy. Here’s that ravioli:

The Iron Horse Grill, 20 Wheeler Avenue, Pleasantville, 914-741-0717, www.ironhorsegrill.com.

Just post a link below in the comments field, and give us a short description of what the story’s about.

It’s OK if it’s your own blog… feel free to share the link. Or, if you’ve come across something interesting, please share it below. You’ll not only be helping me, but your fellow readers, too.

So…. who did the New York Times review this week?

Adam Christensen and I did a video about Adam’s guide to local empanadas back in February, and Marcelo’s wife, Stacey, was pregnant at the time. The news just really breaks my heart. Here’s another look at the video:

The restaurant is still open.

Here’s the email from Jan:

Hello, on Feb 18, 2009 you had a empanada restaurant review date with Adam Christensen at my son-in-law Marcelo Azar’s restaurant, MED Empanadas and posted a video on your blog.

With a broken heart, I share this follow-up with you.

The owner of Med Empanadas; Marcelo Azar, was featured in Life and Style, 02/25/09
as an empanada favorite in Westchester.

Marcelo and his wife, Stacey Fields, loved to create good food and good
conversation together. Over the past 7 years, they worked together in many restaurant
ventures, from French Confessions ( Pleasantville), and their own restaurants;
Broadway Cafe (Valhalla), and MED Empanadas (Briarcliff).

Marcelo’s memorable,booming voice could be heard through the restaurants,
“HELLO MY FRIEND!, I made something special for you!”, and it was always an
oversize portion.

The young couple shared a deep love for each other and their 3 month old son,
Marcelo, “Marcelito”. In the last 3 years, they never left each other’s side.

In April ‘09, one month after Marcelito was born, Marcelo was diagnosed with 4th
Stage Melanoma. Together, Marcelo and Stacey fought this cancer positively and
aggressively. Marcelo’s entire family came from Uruguay to join Stacey’s family
in supporting them through the next 2 months.

As the treatment was having encouraging results, the couple’s plan was to re-locate
to Uruguay by August for a less stressful life. Marcelo’s health depended
on dramatic life changes.

In a sudden, unforeseen turn, Marcelo died on Sunday,07/05/09, due to complications
from chemotherapy. He was 36 years old.
———————————————————-
Feel free to share this information.
If there is a way you could send us the video from this blog, it would be truly appreciated.
Thank you for the support and acknowledgement.
For any concerned, MED remains open.

Thank you,
Jan Fields (Mother-in-law of Marcelo Azar)

It all just worked out, I think It was just my time to go. I am proud of the food I made and honored to have this opportunity. There are moments in life when you say, “I did my best” and this was one of those moments for me. I was ready to go home and get on with my life. Do I want to be the Next Food Network Star? Yes, but I was done being locked up and needed to get the hell out of there. So I got knocked off and had some quality time in a city I love!!!

I enjoyed doing what I love and making people smile. This is just the beginning for me. I would like to continue on this path and be on TV or radio (maybe I’ll start out with radio, and work on the camera skills…LMAO) I have star potential and no one can disagree with that. I am also working on www.mvpchef.com to make it a cool fun place to get ideas and recipes.

I also have a new confidence in my culinary skills. I am a good chef, who cares about and understands his food. I think I proved that to you folks over and over. I cook all my food with love and a deep understanding of the role food plays in our lives. I cook from the heart.

Thanks to all the fans of NFNS for all you support. And thanks to the Food Network for this great opportunity. And like every good rapper says in there speech. I’d like to thank god!!!!! Xoxoxoxox

XOXOXOXO

Michael Proietti

EndFragment->

-Brett August

My friend and I shared a chopped salad:

And the polenta with sausage:

Both very good. Then we shared the seafood pasta — a special:

It still haunts me. So good. Who’s been to Mima lately? What did you have?

The 411 on Mima.

He sets up a grill in the parking lot late nights (4 to 11 p.m.) Friday and Saturdays and also after church on Sundays, and they fire up jerk chicken, jerk pork, steamed fish (usually red snapper) and corn. Sounds just delicious.

The deli is open from 5 a.m. to 10 p.m every day. It started out as an Italian deli, but now, with five cooks — one who’s Italian, two who are Mexican, one from the West Indies and one from Jamaica — it has a little bit of everything.

“Mount Vernon is a cross roads,” Watson said to me. “And we have a diverse population.” That means he’ll be cutting Boars Head meats for sandwiches at lunch, and serving up chicken parms and sausage and peppers for dinners. There are four specials daily: one fish, two chicken and one beef or pork. (He says the grilled salmon in garlic sauce is killer.)

They also do four soups a day — three regular, like split pea or chicken noodle, and one Caribbean, like cow foot or red snapper. I’ve got to check this place out. Anybody been? Please do report back below!

Poppy Deli, 420 E. Sanford Ave. Mount Vernon. 914-699-0145.

FYI the garden is in full swing at Harvest on Hudson. My menu is chock full of Zucchini flower, herbs, peas, Swiss Chard, Fava beans etc…soon to come tomatoes, cucumbers, peppers, squash zucchini, figs…

Cocktails

Henrick Hudson $12 ( Hendricks Gin, Muddled Cucumber)
Mint Julep $12 (Woodford Bourbon, Mint, Simple Syrup)
“Pama” politan $11 (Pama Pomegranate Liqueur, Ketel One Citroen Vodka)
Harvest Blossom $11  (Absolut Vodka, Peach Pucker, Peach Nectar, Splash of Champagne)
Mojito, Mango, Berry Coco $12
King of Mojito $14 (Rum, Mint, Sugar, Lime)
Perfect Pear $12 (Grey Goose Pear Vodka, Cointreau)
Sangria $11 (Red Wine, Fresh Fruit)
Mango Passion $11 (Malibu Mango Rum, Effen Vodka Mango Puree, Mango Sorbetto Float)
White Cosmopolitan $10 (Lemon Vodka, Triple Sec, White Cranberry)
Pepino Jalapeño $11 (Fresh Cucumber and Jalapeno Leblon Cachaca and Agave Syrup)
Manhattan $12 (Knob Creek Bourbon, Sweet Vermouth Angostura Bitters, Orange Zest Flame)
South Beach Sangria $11 (Sparkling Wine, Brandy, Peach Schnapps)
Watermelon Martini $11 (Absolut Vodka, Fresh Watermelon, Fresh Mint, Melon Syrup)
Kind of Blue $12 (Fresh Blueberries, Lychee, Stoli Blueberry Vodka)

Tapas
Feta with Extra Virgin Olive Oil  $3
Beef Carpaccio Crostini & Sea Salt $7
Garlic Shrimp $7
Burrata Cheese, Aged Balsamic & Virgin Olive Oil $7
Meat Balls, Pork & Mortadella $5
Warm Olives $5
Fig & Ricotta Bruschetta $5
Fired Roasted Peppers in Olive Oil, Anchovies & Capers $5
Grilled Spanish Chorizo $5
Toasted Marcona Almonds $5
Shaved Serrano Ham $5
Marinated White Anchovies with Lemon & Cracked Pepper $7
Portabellas, Artichoke & Black Truffle $6

Dinner Menu
Simply Raw
Pounded SashimiQuality Tuna ginger lime dressing $15
Salmon Ceviche tomato, corn, lime juice, cilantro and Aji Amarillo $14Shrimp Cocktail $ 3.95 ea.
Iced East and West Coast Oysters $ 2.95 ea.
Little Neck Clams $ 1.95 ea.
Alaskan King Crab Legs $ 15

Pizza Rustica
Arugula Salad w/ Tomatoes, Red Onions, Balsamic Vinegar, Virgin Olive Oil & Parmesan  $15
Broccoli Rabe, Sausage, Gorgonzola & Mozzarella $16
Bacon, Onion, Tomato & Jalapeno $15
Ricotta, Roasted Peppers and Eggplant $15
Fig, Goat Cheese & Prosciutto w/ Extra Virgin Olive Oil & Fresh Cracked Black Pepper $17
Mozzarella, Basil, and Crushed Tomato $13
Appetizers
Today’s Homemade Soup $8
Crispy lamb, Apricot & Almond Spring Rolls served over a mint tzatziki sauce $14
Cheese Ravioli House made tomato sauce and grated parmesan cheese $15
Seared Sardines tomato, olives, lemon, roasted peppers, butter beans, lemon juice & herb oil $16
Roasted West Coast Oysters “Pico de Gallo” salsa of tomato, jalapenos, onions, lime juice and cilantro $16
Antipasto Plate selections of house cured meats & dried sausage, ricotta, imported cheese & olives with some daily house specialties $15
Grilled Octopus with Charred Country Bread cracked black pepper, thyme, olive oil and lemon $16
Risotto with Radicchio and Fontina cheese parmesan and porcini oil $14 / $25
Risotto of the Day

Salads
Harvest Baby Field Lettuce Salad grape tomatoes, onion & cucumber $9 w/ gorgonzola $12
Grilled Eggplant, Tomato, Cucumber & Yogurt pita bread & toasted cumin, coriander seed & garlic dressing $13
Butter Lettuce, marcona Almonds& Asiago Salad
lemon olive oil dressing $14
Crispy Calamari and Frisée Salad hot pepper oil & white miso dressing $14
Country Salad of Warm Goat Cheese baby greens, frisée, apples, walnuts & croutons $15
Salad of Baby Arugula shaved prosciutto, crumbled gorgonzola & red wine vinaigrette $14

Pasta
Crespelle alla Abruzzi house made cannelloni filled with ricotta, mozzarella, parmesan & harvest tomato sauce $26
Trenne New England cod, corn, leeks, sun dried tomato & mascarpone $27
Chiochiolli house made sausage, peas & gorgonzola cream sauce $26
Linguini fresh little neck clams, olive oil, garlic & parsley $24
Tagliatellehouse made pancetta, cream, peas, garlic, onions,olive oil & ricotta salata $27

Seafood
Roasted local skate lobster coral, lemon, capers, brown butter & braised endive $27
Seared Sea Scallops oven dried tomatoes, braised fennel, Picholine olives & tomato fennel butter $29
Pan Roasted Atlantic Salmon over a cucumber, date, tomato & walnut salad $27
“Brodetto” Traditional Italian Zuppa di Pesce shrimp, clams, calamari, mussels & Striped Bass, tomato, garlic & white wine broth with grilled country bread $31
Seared Ahi Tuna Fire roasted piquillo peppers, mixed olives potatoes and aged sherry vinegar $30
Whole Grilled Fish green house tomato, cucumber & feta salad (market price)

Meat and poultry
Grilled Organic Half Chicken roasted eggplant, sweet red peppers and fingerling potatoes $27
Mother’s Grilled Rib Eye Steak (Cowboy Cut) garlic, lemon juice, Italian parsley, seasonal vegetables & whipped potatoes $35
Rosemary Roast Half Rabbitlemon confit, sautéed sliced potatoes, caramelized onions and herb oil $34
Grilled Sirloin Steak & Garlic ButterShaved Vidalia onion & beef steak tomato salad, garden herb polenta $34 ( w/ melted gorgonzola + $3)
Colorado Lamb Chop “Milanese” baby arugula, tomatoes, fingerling potatoes & lemon garlic dressing $33
42 oz. Dry Rubbed Porterhouse Steak (for two) Hudson valley pole bean & potato salad $72

side orders $8
— tomato, cucumber & feta salad   — oven dried tomato & braised fennel
— sautéed potatoes & onions    — grilled vegetables
— broccoli rabe       — sautéed green beans
— house made plain or garlic herb fries — whipped potatoes
— wilted spinach     — Hudson valley pole bean and potato salad

Our chef’s 5 course tasting menu is also available $65Paired with wines $90
Ask your Server

Sangria is summer in a glass: Where to find the best versions — plus recipes for making your own. (Karen Croke/TJN)
Nyack gets a specialty grocery: Old World Market to open in Mid-August. (Mary Shustack/TJN)
Recipe: Spicy Shrimp and Mango Salad. (MCT)
10 easy ways to add zing to your food. (ChiTrib)
Our summer-long look at ice cream parlors. (Ethan Klapper/TJN)

ENJOY The French Experience along the Hudson River AND CELEBRATE
the French contribution to THE American Independence.

Villagers will be in period dress including French and Continental
Army Re-enactors. The public is invited to come dressed in French
or American period COSTUME.
French and American music

Petanque/boule (LIKE ITALIAN BOCCE) Competition
(advanced and beginner – try it, you’ll like it)

The finest restaurants in the regional area
will serve French, Italian, Mexican, Irish, Continental and
American cuisine And WILL EXTEND THEIR
tables onto the sidewalk & street

The Panzanella Con Gamberi in the ‘Insalate’ portion of the menu  -  a cucumber salad with yellow and red tomatoes, basil, red onions, marinated shrimp and crostino bread.

In the Pasta column, the Orecchiette Al Cinghiale, a homemade orecchiette with wild boar sausage, roasted peppers and broccoli, served in a mild spicy garlic and oil sauce.

The summer-inspired Pesce is a grilled orata with sautéed fennel and orange reduction sauce over spinach.

The 411 on Lusardi’s.

A press release about the place, after the jump.

Taking a chance on a new business in a recession takes a lot of confidence.  But Carousel Cakes is sure that their new venture, Cupcakes by Carousel, will be a big success.
After selling 7” and 10” cakes wholesale for almost 30 years the owners of Carousel Cakes Nancy and David Finkelstein and Nancy’s brother Howy Lefkowitz never thought they’d become a retail enterprise.  The family decided that it’s time to branch out from the family bakery business, founded by their father in 1965, and open a sister company, a cupcake shop in Ridgewood, New Jersey to sell mini-versions of their 7” and 10” cake creations.

Coming Soon to Ridgewood, NJ. Our new Cupcakes by Carousel store!
“Cupcakes are hot!” says Nancy Finkelstein, co-owner and director of sales and marketing for Carousel Cakes “There are no retailers in Bergen County that just sell cupcakes, and many of our cupcakes customers will be converted into cake customers.  Cupcakes will provide customers an entrée into our cake business.  Buying a cupcake is an easy and inexpensive way to sample a Carousel Cake, once they’ve tried our cupcakes they’re sure to come back to purchase one of our 7” or 10” cakes for those special occasions, weddings, birthdays and holidays.  Cupcakes by Carousel is a natural extension of our wholesale cake business.”
Carousel Cakes has a long history of making fine desserts; they sell their cakes to more than 300 restaurants in the tri-state area. Local restaurants and gourmet grocers include Zeytinia Fine Food Marketplace in Oakland and Englewood, Aldo & Gianni Ristorante in Montvale, Valentino’s of Park Ridge, the Clinton Inn Hotel in Tenafly. Manhattan customers include Zabar’s, the private Friars Club, EJ’s Luncheonette and the American Museum of Natural History.

There will be a cupcake version of Carousel’s red velvet cake, one of Oprah’s “O” List favorites
Cupcakes by Carousel now offering a full range of cupcakes. We have mousse-filled cupcakes, mini-cupcakes sold by the dozen and jumbo cupcakes for two.  Also traditional frosted cupcakes and those piled high with crumbled cookies or candy. We have cupcake versions of Carousel’s different lines of white, mousse and chocolate cakes and the red velvet cake that made it onto Oprah Winfrey’s “O” list of her favorite things in her magazine’s February 2007 issue.  The company became famous after the Oprah Winfrey magazine placement, receiving 1,500 orders that month for its new red velvet cake, a mild chocolate cake with cream cheese frosting.
By sampling the mini-versions of Carousel Cakes’ 7” and 10” cakes, there’s no doubt that the cupcake customers will come back again for cakes.
Grand Opening Cupcakes by Carousel Ridgewood, NJ

I don’t usually go for the blond types, but I gotta say… there’s a reason he does well on TV!