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THE MAGAZINE FOR NORTH CASTLE & BEYOND | THEINSIDEPRESS.C0M | NOVEMBER 2019

To Call Armonk HomeGrateful

387 MAIN STREE T | ARM ONK , NY 10504 | 9 14 . 273 . 3 074

Happy Thanksgiving!We are grateful for the pleasure of serving you and

meeting all your Real Estate needs.

From the Armonk William Raveis Team.

Allison CovielloAndrea HoolanAngela Schuler

Beryl VincequerraCal KramerCarol Beck

Claudia Costa Diane Freedman Donna Gordon

Grace LoBello Janey Varvara Jeanne Looney John Scialdone Kathy Petreski

Keith Levey Keri Cipriano

Lauren Goldenberg Lisa Koh

Lori SandlerMichael Neeley

Miosotis Cabrera Nancy Perito

Nancy Rossi Ramirez Patricia DelVecchio

Robin Lechner Robyn Eckhaus Sami Vecchiolla

Sandra Scarano Stacee Lieberman Massoni

Stacey Sporn Stacy Miller

Stephanie Rosenhaus Susan Slotnick

Tyler Carfi

LISA THEISSVice President Business Development

387 MAIN STR EET | ARMONK | NY 10504 | 9 14 . 273 .3074

Recognized as the #1 Brokerage

by Leading Real Estate

Companies of the World

130 Offices

Over 4,000 Sales Associates

Over $11 Billion Residential Sales

9 States - CT, FL, MA, ME, NH, NJ, NY, RI, VT

The #1 Family-Owned Real Estate Company in the Northeast

ARMONK | $2,695,000 Lisa KohThis magnificent, brick Georgian Colonial, lakefront estate is haven of elegance and tranquility.

ARMONK | $1,569,000 Stacey SpornUnique midcentury style home offering complete pri-vacy & serenity in Windmill Farm Lake Community!

ARMONK | $3,995,000 Lauren GoldenbergMajestic estate set on lush property with every amenity and offers a very extravagant lifestyle!

ARMONK | $2,749,000 The Costa Looney TeamDistinctive stone & clapboard Colonial with luxurious amenities and quality craftsmanship!

ARMONK | $1,649,000 Grace LoBelloThis center hall Colonial awaits you with its wonder-ful open layout & great flow for entertaining!

ARMONK | $1,649,000 Stacey SpornNantucket shingle style home built with quality con-struction & French influenced interior details!





130 Offices





ARMONK | $1,250,000 Angela SchulerBrick & shingle colonial totally renovated set majesti-cally on professionally landscaped property!

BEDFORD | $1,089,000 Nancy PeritoContemporary styled home with a traditional colonial floor plan offering the best of both worlds!

ARMONK | $1,450,00 The Del Vecchio Scarano TeamWaterfront oasis on North Lake with a bright, open floor plan & opportunities to make it your own!

ARMONK | $1,339,000 Stacee MassoniWarm inviting home with a recently updated first level and a luxuriously designed chef’s kitchen!

ARMONK | $1,199,000 Stacee MassoniStunning colonial, in Whippoorwill Hills, bathed in natural light and ceiling to floor windows!

BEDFORD | $1,199,000 The Michael J. Neeley TeamUnique opportunity for an architect-designed, mod-ern home with 5-room office & separate entrance.





130 Offices





ARMONK | $949,000 Grace LoBelloWelcoming Windmill home with dramatic cathedral ceilings and an abundance of natural lighting!

PLEASANTVILLE | $889,000 Stacey SpornLovely cedar shake colonial with all the modern up-dates situated at the end of a private road.

ARMONK | $1,065,000 Stacey SpornImpeccably maintained colonial, perfect for enter-taining, in the Byram Hills School District

ARMONK | $989,000 Stacey SpornWelcome home to this high end, sophisticated gated community that offers a carefree lifestyle.

ARMONK | $929,000 Stacee MassoniLocated in Whippoorwill Hills this Rockland Model offers plenty of amenities. All it needs is you!

ARMONK | $895,000 Susan SlotnickFantastic townhouse in Whippoorwill Ridge and only a short distance to town!

cover story13| 10 Reasons WhyI’m Grateful to Call Armonk HomeBY MARLENE KERN FISCHERCOVER PHOTO BY ROMAN KRAFT AT UNSPLASH.COM

happenings 9 Westchester Land Trust Fall Events

22 • Halloween at Smith’s Tavern• 10 Years of Frosty Fun

30 Chappaqua Children’s Book Festival’s Amazing Day

lifestyles & wisdom from our sponsors8 Rocks Gift Ideas for the Holiday SeasonBY ELLA ILAN

18 Instilling Life-Long Skills at Logrea Dance AcademyBY CHRISTINE PASQUERALLE

23 Culinary Ed for Kids at Fiddleheads Cooking SchoolBY SHAUNA LEVY

25 COR Performance: Training Kids for Athletics

features5 10 Reasons to Love ArmonkBY MARLENE KERN FISCHER 11 Amazing Movie Sets in the Castles BY DAVID PROPPER 14 Understanding Life after SuicideBY SABRA STAUDENMEIER 20 The Bethany Arts CommunityBY RONNI DIAMONDSTEIN 26 Wow Factor: Resident Thanksgiving TablescapesBY GRACE BENNETT 28 A Multicultural ‘Friendsgiving’ Holiday MenuBY CARINE FEIST etcetera32 A Personal Touch to Turkey DayBY DAN LEVITZ

in the know4 Gratitude for our HomesBY STACEY PFEFFER

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02 | INSIDE ARMONK | NOVEMBER 2019

NOVEMBER 2019THE MAGAZINE FOR NORTH CASTLE & BEYOND | THEINSIDEPRESS.COM

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November 2019Volume 16, Number 5

THE MAGAZINE FOR NORTH CASTLE & BEYOND | THEINSIDEPRESS.C0M

Publisher & Editor-in-ChiefGRACE BENNETT

EditorSTACEY PFEFFER

Advertising Manager CAROLINE ROSENGARDEN

Art DirectorLISA SAMKOFF

Advertising AssociateSABRA STAUDENMAIER

Web Design RYAN SMITH, RICK WATERS

Accounts ManagerANALIA BOLTUCH

Our Doctors.YOur NeighborhooD.

White Plains Hospital Medical & Wellness provides comprehensive care for the entire family, conveniently located in the heart of Armonk.

Expert physicians in Primary Care, Pediatrics, OB/GYN and multiple specialties — including Allergy & Immunology, Cardiology, Endocrinology, Hand Surgery, Neurology, Otolaryngology, Orthopedics and Rheumatology — offer personalized service for patients and family members. Same-day appointments are often available.

The facility also houses a Diagnostic Imaging Center and Urgent Care center, operated by White Plains Hospital Emergency Department physicians, with extended hours and short wait times.

To make an appointment call 914-849-7900. Visit wphospital.org/armonk for more information.

White Plains Hospital Medical & Wellness99 Business Park DriveArmonk, NY 10504

URGENT CARE 914-849-7999Weekdays: 3pm -11pmWeekends: 9am - 9pm

WHITE PLAINS HOSPITAL IS A MEMBER OF THE

MONTEFIORE HEALTH SYSTEM

to make an appointment with a physician call: 914-849-7900

Shalini Bobra, MDCardiology

Jared Brandoff, MDOrthopedic Spine Surgery

Kira Geraci-Ciardullo, MDAllergy & Immunology: Adult / Pediatric

Rene Elkin, MDNeurology, Multiple Sclerosis

Jk Rasamny, MDOtolaryngology

Syed Rahman, MDPain Management

Tejas Patel, MDInternal Medicine, Nephrology & Hypertension

Kay Lovig, MDEndocrinology, Diabetes & Metabolism

Samantha Lowe, MDPediatrics

Ellen Lestz, MDPediatrics

Zsolt Kulcsar, DORheumatology

Ameet Kamat, MDOtolaryngology

Jeffrey Jacobson, MDPlastic Surgery; Hand Surgery

Alessandrina Freitas, MDPlastic & Reconstructive Surgery

Amy Hua, DONeurology

Paul Fragner, MDOrthopedic Surgery; Hand, Wrist & Elbow

Louis Vizioli, MDPulmonology, Critical Care & Internal Medicine

Ute Traugott, MDNeurology, Multiple Sclerosis

Simi Suri, DOObstetrics & Gynecology

Michael Weintraub, MDNeurology

Michael Zuckman, MDInternal Medicine

Joshua Raff, MDHematology & Oncology

Robert Antonelle, MDGastroenterology

Christine Ashour, DOFamily Medicine

Craig Berzofsky, MDOtolaryngology

in the know Gratitude for Our Homes

I have a confession to make. At one time, I had my heart set on purchasing a home in a town in southern Westchester. My priority was walkability of a town;

at the time I wasn’t driving so I envisioned walking everywhere. It seemed like the perfect transition to the suburbs from the city as the main street was dotted with cute restaurants and boutiques.

We looked and looked for months and nothing was fitting the bill. We saw a ton of fixer-uppers that were charming but with two young kids the idea of putting sweat equity into a home wasn’t appea-ling to us. My husband who grew up in the suburbs of Miami came to the conclu-sion that we needed more property too. He craved more land and privacy.

So be began to search in this area instead. We must have looked at 60 homes throughout a six-month period and my husband and I could not agree on any of them. Some seemed too large. Others seemed too isolated. I didn’t want to have to scream to my neighbors with a megaphone. But then we found our dream home in the nick of time.

We had decided that last weekend in April on our home search that if we didn’t find a home, we’d put a deposit down for my son for another year of nursery school in the city and stick it out–four people in a cramped two-be-droom apartment.

The minute we saw it, we both knew it was “the one.” It had great natural light, wide spacious rooms. I envi-

sioned the kids running around the large backyard and could picture them growing up there. The large dining room abutted the kitchen and was large enough for my whole family to have holiday dinners. The staircase would one day make a perfect backdrop for prom pictures. We made an offer that afternoon.

This fall, it has been eight years here and I love it. Sure, there have been ups and downs and I’d be lying if I didn’t say it took adjustment- from learning how to drive again to figuring out what the heck an HVAC company is. Home ownership requires maintenance and sometimes we are on our game and other times we’ve let things fall by the way side like our doorbell which hasn’t worked for almost a year. I’m embarrassed to admit it but we have been relying on our dog to tell us if someone is at the door.

As the holiday season is right around the corner, I’m reminded of a saying whose author is unknown: “A house is made with walls and beams. A home is made with love and dreams.” As you read articles on holiday recipes and get inspiration for your Thanksgiving table settings, I hope your house is filled with warmth and all your dreams get fulfilled.

Happy Thanksgiving,

Thanks for your articles in the September/October edition of Inside Armonk regarding the Global Scholars and Challenge Success programs at Byram Hills High School. Unfortunately, the articles did not mention that these programs were funded by grants from the Byram Hills Education Foundation and the Debra Leipman Yale Memorial Fund. The Debra Leipman Yale Memorial Fund, is a fund within BHEF that honors the life and memory of Debra Leipman Yale, and supports initiatives that are consistent with her values.

Thanks to generous support from families and businesses within the community, the BHEF has raised over $4.8 million since 1994 to fund innovative programs and equipment throughout the school district.

Sincerely,Shari Fruhling, President and Mark Benerofe, ChairmanByram Hills Education Foundation

CORRECTION: Editor’s Note: In addition, the last issue in the article titled “Congregation B’nai Yisrael: Armonk’s Neighborhood Synagogue Celebrates 50 Years” Rabbi Douglas Krantz’s first name was misspelled. We regret the error. Rabbi Douglas Krantz is the synagogue’s Founding Rabbi.

Letter to the Editor:


To our friends and neighbors,

We’re grateful for your support and encouragement. Thank

you for another successful season.

Sincerely,

Steve & Ingrid

Versailles Farms LLC, 56 Locust Road Greenwich, CT 06831 203-862-0400 • versaillesfarms.com • [email protected]

®

The RestaurantsArmonk has become known for its fabulous restaurants. We have so many new and old places, with a wide variety of cuisines from which to choose. Whether you’re looking for a quick bite for breakfast or lunch, or a more elegant dining experience where you can celebrate a special occasion, there are plenty of options.

The ShopsYou never have to leave Armonk (unless you want to) because we pretty much have everything you could need right here. A new outfit? A haircut? An amazing cup of coffee? A picture or diploma framed? Whatever you desire, I guarantee you can find it in Armonk. And if you check out the Best of Westchester list, you might find several of your Armonk favorites on that list.

The Location, Location, LocationGoing into Manhattan for work or for fun is pretty easy, whether you want to drive or take the train; it takes under an hour to get there. If you prefer a day in the country, we are not too far from apple-picking, antique shopping and farms. And in the winter, we are near some pretty decent skiing. Here in Armonk, we get the best of all worlds.

The Special EventsPeople come from far and wide for the annual Armonk Outdoor Art Show, the Fol de Rol, and, most recently, The Frosty Parade, which has gotten bigger and better every year since it first began in 2009. All three events are worth the trip to town and I plan on attending all of them again this year.

TEN REASONS

1234

BY MARLENE KERN FISCHER

When I was asked to write a piece about the things I love most about Armonk, I immediately said “yes.” I have lived in this town for 21 years so I feel like I know it pretty well. So, without further ado, here’s my top ten list:

To Call Armonk Home

Why I’mGrateful


continues on page 8

To our friends and neighbors,

We’re grateful for your support and encouragement. Thank

you for another successful season.

Sincerely,

Steve & Ingrid

Versailles Farms LLC, 56 Locust Road Greenwich, CT 06831 203-862-0400 • versaillesfarms.com • [email protected]

®

Grateful

The PeopleI have got to say that we have some of the nicest and most compassionate people living here. Whether it’s donating money to a cause or hands-on helping, Armonkians step up. We take care of our own, as well as others.

The SchoolsThe Byram Hills School district consistently ranks highly among Westchester and New York State schools. The administrators and teachers really care about the students and do their best day in and day out. From Coman Hill to the High School, our kids receive a first-rate education. Our district’s reputation is one of the reasons people choose to live here and why home values remain high.

The Parks/Wampus PondI no longer have little kids. However, when I did, we hung out at the local parks. Lombardi and IBM have lovely playgrounds, tennis courts, basketball hoops, soccer fields, etc. And if boating is your mojo, we have beautiful Byram Lake and Wampus Pond. Every time I pass Wampus Pond I look for the two magnificent swans who have made it their home. And even though its only fall, I’m already wondering if Wampus Pond will freeze over this year—I love to walk on the ice and watch people ice fish and ice skate.

The HistoryArmonk has been around a long time. Mile Square in the center of town (officially, the Bedford Road Historic District) is listed on the National Register of Historic Places and British Major André, Benedict Arnold’s co-conspirator was held at Sands Mill in town prior to his trial. One of my favorite class trips that I chaperoned was to Smith Tavern Complex, which was built around 1779. In addition to the tavern, the complex also has a one-room schoolhouse. Having been obsessed with the “Little House on the Prairie” books when I was a kid, I loved going there and imagining what life was like hundreds of years ago. If you haven’t ever been there, you might want to check it out.

The Small-Town FeelI love a place with a small town feel and we certainly have got that. People know each other by name and by sight. A few times I left my wallet home by accident and was pleasantly surprised to find that the shop owners trusted that I would come back and pay them (which I did). Store owners are happy to go above and beyond for their customers. And while we may not exactly be Mayberry, Armonk has a hometown feel. We’ve even got a gazebo and a Main Street!

The Access to Fitness/WellnessLook around in the spring, summer or fall and you’ll see all the cyclists who are a testament to what a great area this is for biking. And in the winter, we have lots of indoor options for staying fit. Yoga, tennis, a gym, etc. are only a few of the places Armonk residents go to stay in shape. And if you prefer to be a little more sedentary, we do have a really nice library!

567

8

9

10As you can see, there’s really quite a lot to love about this town we call home and I feel quite fortunate and proud to live here.

Marlene Kern Fischer is a resident of Armonk and a frequent contributor to the Inside Press publications. She also publishes her own site, Thoughts from Aisle Four.

continued from page 6

We often hear parents ask: “Could my son’s injury have been prevented with strength and agility training?” or “My daughter is an excellent

athlete, clearly a D1 caliber, what do I need to ensure that competitive edge?” The most pressing questions, however, revolve around the potential benefits of starting your child on training at an early age. And how young is ‘too young’ to start? Meanwhile, both you and your child may have big dreams of one day of playing college sports, or even professionally, but some kids simply want to play high school sports and create lifelong health and wellness habits. Until recently, the standard approach to train young athletes would lead only to damage to the spine, stunt growth and/or ultimately result in injuries. Many even believed that strength training for kids results in slowed progression of athletic development. All of this is true and false depending on how, what, when and why you are training. Today, thanks to new research and practical knowledge, we better understand the biomechanics and the role it plays in all stages of a child’s life. We know for certain that a safe and age appropriate approach to athletics can be EXTREMELY beneficial to children in the long run. Children who participate in a regular fitness routine or lifestyle tend to be a step ahead, developmentally speaking, of those that do not--in height, weight management, muscle strength, lung capacity, even body control, as well as self-confidence. Studies have also found a resistance training program can also have a great impact on strength prior to adolescence. With the proper trainer and program, preadolescents can attain the same levels of strength gains that their adolescent counterparts do, regardless of gender. The Mayo Clinic, an authority in health research, has stated that kids should start age-appropriate strength and athletic development training as early as 7 or 8 years of age. At these early ages, you can expect a longer positive effect on a child than just playing sports. If we invest the time to properly teach, train and develop our children now, we are maximizing their chances of long-term physical, mental and developmental success. As puberty, competition and challenge come into play, your child’s mind and body will be prepared. Call 914-273-3413 now to get your little athlete training! COR Performance (CP) is a 16,000-square-foot facility located in Armonk, NY, featuring an indoor turf, fully equipped gym and onsite sports medical personnel. At CP, we focus on the four pillars of strength training: Strength, Mobility, Power, and Agility. We know what it takes to be reach optimum performance: Hard Work, Positive Attitude, and a Burning Desire to be the Best. CP trains; young athletes, amateurs, as well as professional athletes.

Training Kids for Athletics

LIFESTYLES WITH OUR SPONSORS


Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdraw without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. Exact dimensions can be obtained by retaining the services of an architect or engineer. This is not intended to solicit property already listed.

Usha Subramaniam Licensed Associate Real Estate Broker M: 914.572.3401 | O: 914.238.0676 [email protected]

As a lifelong resident, Usha brings a unique perspective to real estate in Chappaqua. She attended and graduated from the Chappaqua schools and is now an active member of the community raising her two children in Chappaqua. She enjoys working with buyers and sellers and loves sharing her insights on the town.

Top 100 Agent in Westchester – 2019 REAL Trends Top 5 Agent in Chappaqua – 2018 Closed Sales Volume Five Star Realtor Award, Westchester Magazine – 2018

Usha SubramaniamLicensed Associate Real Estate Broker

happenings

NOVEMBER 2019 | INSIDE ARMONK | 09

Calling All Nature LoversOne of the best things about living in the 914 is the bucolic beauty and fall is one of the best seasons to soak it all in. The Westchester Land Trust is holding several events this fall to explore and enjoy the great outdoors. A few of our favorites are:

Guided Autumn Bird Walk

Saturday, November 2, 2019 8:30 am - 10:00 amWLT’s Otter Creek Preserve Taylors Lane, Mamaroneck. Birds are on the move! Janelle Robbins, WLT Advisory Board Member and birder extraordinaire, will teach bird lovers and enthusiasts about the diversity of migrating birds that find food and shelter at this one-of-a-kind salt marsh. Bring binoculars! Rain date: Sunday, Nov 3, 8:30 am - 10:00 am.

Trek Turkey Mountain

Sunday, November 17, 20191:00 pm - 3:00 pmTurkey Mountain Preserve Trailhead, Locke Lane, Yorktown Heights. Celebrate National Hike Day on this moderate hike with spectacular views. This group hike is a great chance to enjoy the natural world and meet new people. Grab a buddy (and a snack) and head to Turkey Mountain. Rain or Shine.

The Westchester Land Trust works with public and private partners to preserve land in perpetuity, and to enhance the natural resources in Westchester and eastern Putnam counties. More information about these events and other fall events can be found at westchesterlandtrust.org.


BY DAVID PROPPER

Shooting movies and television in New Castle and North Castle might be sparse, but the right to film in these suburban towns is strict.

Before residents hear “lights, camera, action!” in North Castle and New Castle, even big shot producers, directors and actors need to abide by town codes and receive the town’s blessing. Just like the average local Joe, people in show business need to respect local ordinances.

While there isn’t necessarily a large influx of camera crews coming to either New Castle or North Castle, the Westchester County Tourism and Film Office said there is a certain appeal to both towns.

What makes these towns a draw, Caputo said, is they can pass for almost anywhere. Suburban street, small-town centers and lush parks are always in demand.

“And both North Castle and New Castle have that and more,” Caputo said.

And while some residents might bemoan the occasional road closure or traffic delay due to filming, Caputo said most people in the vicinity of filming find it to be an exciting prospect that scenes from the big screen are being shot in their town.

“It makes the news and the social media rounds–so it is exciting. Also we are very fortunate that most pro-ducers and location managers are very sensitive to neighbors’ concerns,” Caputo said. “The last thing they want to do is to burn bridges and make it more difficult to film in the future, so they’re transparent about what they’re doing and when, and are willing to make adjustments and accommodations for neighbors–both residents and businesses–whenever possible.”

Filming in the Castles:Why Our Suburban Towns

Appeal to MoviemakersWestchester County is increasingly being used as a location for television and film crews

PHOTO COURTESY OF WESTCHESTER COUNTY TOURISM AND FILM


More Films BeingShot in the 914

Overall, there has been an uptick in film requests throughout the county, Caputo said. That trend is due to more productions being based in and around New York City and the reputation Westchester has earned as a convenient and “film friendly” location.

Film friendly doesn’t mean free rein, with municipalities requiring film companies completing an application that needs approval from town boards.

Filming in North Castle North Castle town clerk Alison Simon, whose office handles filming requests, said in her four-year tenure, there are only 3-5 filming requests consistently each year. It can be a mixture from movies and television shows to shooting or even still photographing of commercials.

Most recently, the CBS television show FBI, created by Dick Wolf and Craig Turk that stars Missy Peregrym, Zeeko Zaki and Jeremy Sisto, filmed in town.

Last year the Showtime series Escape At Dannemora, which is based on the upstate New York prison break where a married female prison guard helped two male inmates who she was having sexual relations with escape from Clinton Correctional Facility. That limited series starred Oscar winners Benicio del Toro and Pa-tricia Arquette and Golden Globe nominee Paul Dano with Emmy winner Ben Stiller directing. The filming in town took place near the reservoir.

“By the time the application gets to the town board, it’s usually pretty well vetted,” Simon said.

Still, there are times residents aren’t happy with the filming if it’s occurring in their neighborhood. There is one Bedford residence in a quiet area that is a hot bed for film projects, which has a few bothered neighbors, Simon said.

Mostly though, strict parameters ensure residents won’t face much acrimony as a result of some filming.

“We work with the applicants and the neighbors to make sure that they’re all aware of what’s happening and make sure the applicant doesn’t start filming too early or stay too late so they will disturb neighbors as little as possible,” Simon said.

Filming in New CastleIn New Castle, the filming application is submitted to the Office of Town Administrator, which then sends it to the police department for a thorough review. Chief James Carroll said the department focuses on how the filming could affect traffic safety and flow and whether or not officers need to be hired and roads need to be shut down during filming.

During Carroll’s tenure with the department, he can’t recall a time where filming would be too intrusive that it would’ve been denied by the town board. Carroll said a few years ago there was a massive filming project that even rented out the Whippoorwill Country Club for staff and crew to stay between shoots. Most filming is done on private properties with equipment and trucks stationed on side roads. Officers are used to direct traffic, Carroll said.

The biggest celebrity that Carroll can recall coming to town is Jessica Chastain when she was shooting A Most Violent Year, which is a crime drama film from 2014.

Carroll estimates there are only a couple times a year filming is done in New Castle and typically, residents are more curious than annoyed when filming is done nearby. The town requires applicants to send a note letting neighbors in a 250-foot radius of the shoot know five days prior when the filming will take place so there are no surprises.

And even if a resident or two might be displeased, as Carroll said filming in town is “not on a regular basis.”

So the next time you spot a film crew or their van in the castles, know that they have been vetted thor-oughly by your town board and if you are lucky, you may even spot a star or two.

David Propper is a frequent contributor to Inside Press publications.


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BY SABRA STAUDENMAIER

“We need to start looking at mental health and mental illness no differently than we look at physical conditions.”

road," and so she didn’t either. “When you think of mental illness as an illness no differ-ent than cancer, it certainly reframes it.”

Mental health and wellness should be looked at with equal importance to physical disease. Ashton referred to the phrase “check up from the neck up” and asked the audience when the last time their health provider inquired about their mental wellness? Similarly, she wonders how often friends and family inquire? “Until we (ask these questions) we are not going to accomplish as much in terms of prevention as we need to, to save people’s lives.” Ashton warns.

“If you have high blood pressure most people don’t have a problem taking a pill or going on a behavioral regiment to treat that. If you feel anxious, depressed or hopeless, there is help available… but we don’t ask for it…. Why? Because we look at it as a weakness. That must change. We need to look at mental illness like depression and anxiety no differently than cancer or heart disease.”

Our Youth at RiskChildren, teenagers and young adults have poorly developed frontal lobes in their brains; judgement is not their strong suit. Hence, pediatric and adolescent suicides tend to be impulsive whereas adult suicide is often more methodical. Not only do chil-dren and teens have a biological explana-tion for their impulsivity but they also do not have the life experience to provide context to emotional distress. In addition, social media has opened a huge can of worms for the younger generation; cyberbullying is a big issue. We live in an increasingly complicated world. Awareness and support for those of all ages is needed now more than ever.

Dr. Jennifer Ashton from ABC News & GMA Shares her Experiences with Mental Health

and Suicide at the Chappaqua PAC

(L-R): Brian Halloran, Dr. Ashton & Jolina HalloranPHOTOS COURTESY OF BREAK THE HOLD FOUNDATION

Understanding Life After Suicide

On Sept 26th, Dr. Jennifer Ashton, Ob-Gyn, ABC News Chief Med-ical Correspondent and Good Morning America (GMA) Medical

Correspondent, met with members of our community to discuss her recently released book Life After Suicide: Finding Courage, Comfort & Community After Unthinkable Loss.

Westchester Mental Health Association (MHA) Board Member and mental health advocate Sean A. Mayer, who lost his brother to suicide several years ago, joined Dr. Ashton for this discussion; the latest in an ongoing series MHA has developed to educate the public about mental health.The loss of a loved one to mental illness leaves unimaginable devastation. Ashton experienced this loss first hand in 2017. She pointed out that same year, over 47,000 Americans died by suicide. It is estimated that for every person who dies by suicide 135 people are directly affect-ed. That means over 6 million people are impacted every year. Despite the enormity of this issue, she still felt very much alone.

Ashton and Mayer spoke of sadness, anger, guilt and how one is never prepared for suicide. Ashton’s world seemed to fall apart; she used the metaphor of a plate

shattering to describe how she had felt. She was baffled by questions like: What did I miss? Was this my fault? She recalled others remarking: How could this happen; everything looked perfect? What is im-portant to realize is that mental illness and suicide are complex issues and often not a reflection of what is seen on the outside.

As a survivor of suicide, the last thing Ash-ton wanted to do was to defend the father of her children during this difficult time. Sui-cide is misunderstood; many think of it as cowardice and selfish. She pointed out that it takes the antithesis of cowardice to take your own life. People who have attempted suicide explain that they were doing it for other people. They feel that they are a bur-den; that those they love would be better off without them. Mayer offered a helpful explanation that what people don’t realize is that the victim just wants the pain to end. People can’t wrap their brains around that, but it’s not selfish.

Ashton was proud of the emotional maturity with which her children viewed their father’s death. Her children felt their dad “had a disease like cancer and it killed him. They wouldn’t be angry with someone who died of cancer so how could they be angry with him?” They did not go down the “anger

(L-R): Sean A. Mayer and Dr. Ashton

We host private events of all sizes!

“The strategy of not talking about suicide so the kids don’t find out about it is about as effective as not talking about sex and

substance abuse. It’s not going to work to sweep this under the rug.”

Lessons in HealingTwo mantras have been helpful to Ashton throughout the healing process: “If you resist, it will persist” and “If you want to heal you have to feel.” Ashton has reevaluated her focus on perfection, strength and accomplishment. She still wants to achieve her goals, but has learned that accepting flaws and allowing herself to feel pain, weakness and failure is what has enabled her to heal. Ultimately, the only option Ashton had was to glue the ugly, flawed pieces of her life back together. Ashton feels her “plate” is stronger now. She is still picking up the pieces, but she is no longer focused on external appearances and she knows she will be ok.

How Can You Help?Open discussions like this are important in the fight against mental illness and suicide. Increased awareness is making a difference. Last year, New York State became among the first states in the nation to require schools to include mental health instruction in the K-12 health curriculum. Schools

are now mandated to teach students skills they can use if they are facing a mental health issue or what to do if another student needs help.

Getting ahead of this mental health crisis is going to require a lot of compassion and nonjudgement. The stigma asso-ciated with mental illness is a huge barrier to the resolution of this highly treatable issue. Local resources, like the Break the Hold (BTH) Foundation of Pleasantville, are making strides by providing safe and accessible resources to those who need them. We know how to recognize and react to someone with asthma, allergies and many other medical concerns. Similarly, we need to arm everyone, including kids and teens, with the knowledge of how to identify the signs and symptoms of mental health issues and the skills to help someone in distress.

Special thanks to BTH (bthbreakthehold.org), MHA (mhawestchester.org) and The Westchester County Depart-ment of Community Mental Health (mentalhealth.westches-tergov.com) for their work to reduce the risk of suicide in our communities. National Suicide Prevention Hotline 1-800-273-TALK, or text 741-741.

Sabra Staudenmaier is a Chappaqua resident and an advocate for mental wellness.


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BY CHRISTINE PASQUERALLE

A child’s first foray into the world of dance is a big milestone. Choosing the right studio is an important decision, depending on what

type of training they wish to receive. Logrea Dance Academy in Ossining teaches not only dance skills, but also skills that will help children as they navigate their way through life.

Founded in 1986 by Beth Fritz-Logrea and Jean Logrea, the academy provides training in ballet, tap, jazz and modern dance. The two came about opening the studio in a serendipitous way. While home in NYC on vacation from dancing with the Graz Opera House in Austria, they noticed the name of Jean’s former ballet teacher on a building marquee. Stopping in to see her, she told the pair that a company and school in Westchester was in danger of closing unless it could find new directors. After much discussion, Beth and Jean decided to stay, become Artistic Directors of the Westchester Ballet Company (WBC) and open their own dance school - Logrea Dance Academy, which is the school of the WBC.

Classes Tailored to EachStudent’s Strengths

Logrea offers classes to students as young as 3, with its Pre-Ballet program. Students 8 years and older are offered a brief evaluation to ensure proper class placement - with or without prior dance training. Private instruction is also available for new students

Why Westchester Dancers Have Thrived at

Logrea Dance Academyfor More Than Three Decades

so that they may be brought up to the level of their age group. As was the case for the daughter of Tara Bernzweig who said, “We had private lessons from Jean Logrea over the summer. He was kind enough to do this so she could catch up to girls closer to her age group. My daughter is now signed up for three classes this fall. Jean was amazingly patient and sees potential in her.”

Having danced her whole life, Fritz-Logrea always strives to instill the love of dance in her students. “In dance, you have to express emotion through the body without words. You have to interpret and tell the story through the music and choreography alone. Our students carry this kind of creativity and imagination into their own lives, no matter what the forum,” she states.

Training with Talented Faculty

The academy has a superb faculty of 19 including the Logrea’s son Nick. In the spring, Logrea Dance Academy presents a series of performances at SUNY Purchase Performing Arts Center. In addition, WBC performances of the Nutcracker take place at the Westchester County Center each year (De-cember 14 and 15, 2019). These in particular are a wonderful way to bring dance to children. “The audience is filled with many students who have never been exposed to the arts, or seen a live show before. You could hear a pin drop in the audience filled with well over 1,500 students-they are so enthralled. Especially in this age of technology and social media, it’s important to expose our children to the arts. Not just as participants, but as support-


Talented faculty member Vivian Freking instructs students


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ers and audience members. The impact of both is enormous,” says Fritz-Logrea.

Studies have shown that dance lessons have a posi-tive impact on many facets of a child’s life including their confidence, discipline, creativity and develop-ment. As Fritz-Logrea says, “They acquire so many skills that greatly impact their academic school success–and make them into more well-rounded adults. As we tell our parents, whether your child wants a career in dance, or just wants to dance for the joy of it, he or she will learn life-skills at Logrea that will last a lifetime.”

When speaking with Fritz-Logrea, you really feel that she and Jean share a passion of teaching dance to children and watching them succeed in dance and in life. As she reflects on the decision to open the academy on that day in 1986 she says, “That one moment totally changed our lives in extraordi-nary ways – and, hopefully, the lives of our many students, who have walked through our doors for the last 33 years.”

Christine Pasqueralle is a freelance writer, wife and mom of two. Based in Hawthorne, Christne enjoys yoga, the arts and exploring NYC and the surrounding areas.

ALL PHOTOS COURTESY OF LOGREA

BY RONNI DIAMONDSTEIN

I t’s all about “Community” for David Lyons, Executive Director and Founder of the Bethany Arts Community (BAC) in Ossining and he’s quick to correct anyone who calls “Bethany” an arts center.

“In 2015 I was introduced to the property with a vision of creating an art community. And when I say community, that umbrella is very large. We have 44,000 square feet on 25 acres to work with from performance art, gallery exhibitions to children’s camp and many things in between,” says Lyons who grew up in Westchester and lives in Sleepy Hollow. Maryknoll Foreign Mission Sisters of St. Dominic, who originally owned the proper-ty referred to it as the Bethany Rest House. For Lyons, “Bethany,” as he affectionately refers to BAC, is a canvas.

Inspired by Salem Artworks in Salem, New York, Lyons wanted to create a community of artists that not only interacts with each other but with the community as a whole, locally and globally. BAC is a place where all levels of artists can gather to help each other and each other’s art flourish, and to enrich the creative process

BAC has been up and running since January 2018. Lyons says what makes BAC special is that they were able to take all the individual arts and bring them under one roof: theatre, gallery space, theatre space workshop and children’s theatre. They host Theater O quite often. “We love working with them,” says Lyons. “We’ve expanded everything we’ve done two fold since last year. We ran after school workshops and work closely with Ossining School District.”

BAC has offered workshops in drawing, painting, mosaics, jewelry mak-ing and art history classes and hosted such talent as the Bill T. Jones/Arnie Zane Company, a prominent modern dance presence on

CreatingtheBAC

PHOTOS COURTESY OF THE BETHANY ART CENTER


continues on page 31


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10 Years of Fabulous Frosty Fun:

Save the Date: Dec 1 for the Annual ParadeDecember 1 is the 10th anniversary of Frosty Day! This year to celebrate there will be 40 different activities downtown starting at noon including three ride-on trains, automated Arctic animal rides, the Bubble Bus, six bands and of course everyone’s favorite Frosty the Snowman plus Santa. A parade with decorated vehicles, costumed characters and marching bands kicks off at 4:00 pm culminating with a lighting ceremony at Wampus Park at 4:30 pm. The parade is organized by Friends of Frosty, Inc., a non-profit organization in charge of planning one of the most anticipated days for family fun in Armonk.

New this year is a set of illustrations by Corinne Malvern for Frosty the Snowman, consisting of 27 illustrations plus the illustrated title page for the Golden Book edition of that beloved story from 1950/1951. The book was issued to follow up to the huge Gene Autry hit Christmas song of the same title in December 1950. The illustrations are all in color and are in excellent condition and will be displayed in the windows of Framings on Main Street in Armonk.

A display at the North Castle Public Library titled “Armonk 1950’s & Frosty the Snowman” from November 10th through December 14th will have Frosty memorabilia, artifacts and pictures of Armonk life in the 1950’s. - Stacey Pfeffer

happenings

Halloween Hauntat Smith’s TavernGhouls, goblins and ghosts just might make an appearance at the fifth annual Halloween Haunt sponsored by the North Castle Historical Society. The two-day event features a haunted house, pumpkin painting, games, face painting and more. Admission is $7.00 and the event will take place rain or shine.

October 26: 11:00 am – 4:00 pmOctober 27: 12:00 pm – 3:00 pm

PHOTO COURTESY OF FRIENDS OF FROSTY, IN

C.


BY SHAUNA LEVY

Conveniently tucked at the crossroads of Armonk, Chappaqua and Mt. Kisco is Fiddleheads Cooking Studio, a space that has been quietly converting children into Top Chef Jr. hopefuls for close to five years. Pulling off Armonk Road up the gravel path to the red barn where classes

are held, one is instantly transported to a rustic, farm-to-table environment. The renovated bright kitchen within is typically laden with seasonal, fresh vegetables, fruits and herbs from the gardens, garnering excitement amongst participants to delve into the planned menu.

Playing with Food

Fiddleheads classes are guided by owner Renana Shvil’s unique five senses philosophy that melds kitchen science and storytelling within cooking education. With a mission of “growing the next generation of food explorers,” classes are offered for children as young as 2.5 years old, extending to adulthood. As Renana says, children of all ages can be joyful participants in the kitchen. She explains, “Talking about making healthier choices should be a constant, engaging process. From get-ting acquainted with the bare ingredients to enjoying the finished product, each activity represents a learning opportunity. Children gain a new appreciation for food once they begin to learn about

its source. This studio was conceived to offer a fun, educational place that promotes food exploration, while expanding the taste buds.”

Fiddleheads’ hands-on experiences begin with basic food education, learning more complicated methods that build confidence and independence in the kitchen as they progress. Students work together, measuring and mixing to create a dish as they learn to use kitchen tools safely. There is no down time and as dishes cook, Renana engages participants in an interactive conversation about how food grows, who grows it, and how it got to the kitchen. This is accomplished either through story time, an art project or gardening activity. The class culminates with the group sharing their meal as well as their feelings and thoughts about the final product’s flavor and texture.

A Community Affair

Building a community that finds a love of fresh, healthy foods is at the crux of Fiddleheads’ mission. That’s why the cooking studio recently partnered with Whole Foods to offer a series of free programs that inspired children to get excited about seasonal ingredients. As parents checked off items on their shopping list, Fiddleheads taught children to make pizzas using homemade roasted tomato sauce that were further personalized with an assortment of veggies. That popular class was followed up with programming with recipes for a deconstructed apple crumble cake complemented by homemade whipped cream, a crowd-pleasing pumpkin bread and a squash and kale soup that made children forget that they “don’t like kale.”

Beyond Whole Foods, Renana and her team can also be found hosting mini cooking sessions around town at after-school programs, birthday parties, public libraries and local farmers' markets. Visit fiddlehead-scookingstudio.com for the up-to-date calendar.

Giving Thanks

There is no greater holiday to get the entire family involved in meal preparation than Thanksgiving. With the holiday approaching, Renana is full of ideas on how everyone can contribute. She says,

Fiddleheads Cooking Studio isCultivating Culinary Curiosity

One Picky Eater at a Time



Savory Butternut Squash Filling:

1 small butternut squash, peeled and diced into ¼ -inch cubes1 clove garlic, chopped1 teaspoon kosher salt1/2 teaspoon freshly ground pepper5-10 cloves, garlic whole and unpeeled3-4 tablespoon olive oil1 large shallot or yellow onion thinly sliced1 1/2 teaspoon fresh thyme2 1/2 teaspoons dried sage, divided1/2 cup fresh ricotta¼ cup creamy goat cheese

Preheat the oven to 425 degrees F. Line a sheet pan with alumi-num foil. Put diced squash in a large bowl and add the olive oil, chopped garlic and 1 teaspoon thyme. Toss to coat evenly. Spread out on one of the prepared baking sheets, sprinkle with salt and pepper and bake together with the garlic cloves for 25-30 minutes. Let cool.Heat a medium-sized skillet over medium heat. Add a thin coating of olive oil to the bottom of the pan. Add the shallots and cook for 2-3 minutes, or until lightly caramelized, stirring and adjusting theheat if needed. Add 11/2 teaspoons of dried sage. Continue cookinguntil fragrant, then remove from the heat and set aside.Once the squash has finished roasting, allow to cool for 5 minutes.Pick the garlic cloves and place them in a separate dish, then gentlytoss squash with the shallot mixture. Lower the oven temperatureto 400 degrees F.When the garlic is cool enough to handle, peel and put in thereserved bowl. Mash with a fork and stir in the ricotta.On a lightly floured surface, roll the chilled dough into an approxi-mate 12-inch circle. Carefully transfer the rolled dough to a bakingsheet covered in parchment paper. Spread the garlic-cheese mixtureover the top, leaving a 2-inch border.Spread the roasted butternut squash evenly onto the dough, keep-ing the 2-inch border. Top evenly with goat cheese, the remainingsage and thyme.Fold the excess dough on top of the ingredients in a circle, untilyou have a tightly formed tart.Chill for 15 minutes, and bake for 45 minutes, or until the goatcheese is browning and the dough is firm. Allow to cool slightlybefore cutting.Notes: Steps 1-5 can be done up to 2 days ahead.

Fiddlehead’s Sweet and Savory Galettes

Crust (makes enough for 2 galettes):2 ¼ cups all-purpose flour1 tablespoon sugarLarge inch of salt16 tablespoons butter, chilled unsalted, cut into 1/2 inch cubes3-4 tablespoons ice water1 teaspoon vinegar

Pulse the flour, sugar and salt in a food processor to combine. Add butter and pulse untilmixture resembles coarse meal. Transfer mixture to a large bowl; drizzle with vinegar and 3 tablespoons ice water. Mix with a fork, just until a shaggy dough comes together. Turn out the dough onto a large piece of plastic wrap. Divide the dough into 2 even parts, using a knife and transfer into 2 separate pieces of plastic warp. Gather the plastic wrap from the top, and pat each piece into a disk. Throughout the process try to handle the dough as little as possible. Chill at least 1 hour.

Note: You can make the dough a few days in advance and freeze until the day of use. If freezing, defrost 4 hours before use.

Sweet Apple Filling:

2 tablespoons unsalted butter3 - 4 small apples¼ cup brown sugar or 2 tablespoons of molasses1/2 teaspoon cinnamon ¼ cup heavy cream or 1 beaten egg + 1 tablespoon milk2 tablespoons turbinado sugar

Preheat the oven to 400 degrees F. Line a sheet pan with parch-ment paper and set aside.Add the butter to a small saucepan and melt over medium heat. Continue to cook over medium heat, stirring frequently, until golden brown, about 5 - 7 minutes. Remove from the heat. Halve each of the apples and use a spoon or a melon baller to scoop out the cores. Using a pairing-knife, thinly slice the apples into 1/8-inch-thick slices.On a lightly floured surface, roll the chilled dough into an approximate 12-inch circle, or until about 1/8-inch-thick. Arrange the apple slices in one layer over the top as desired, leaving an approximate 2-inch border. Sprinkle the apples with the brown sugar or molasses as well as the cinnamon and drizzle the brown butter over the top. Working around the circle, carefully fold the edges of the dough over the outermost apples to create a border. Brush the exposed border of dough with the heavy cream or beaten egg with milk and sprinkle with the turbinado sugar. Bake until the apples are soft and the crust is golden, about 40 - 45 minutes. Let cool for 5 - 10 minutes before slicing. Serve warm with ice cream or whipped cream.


PHOTOS COURTESY OF JULIA JOHNSON

“Thanksgiving is the one holiday in this country that’s celebrated by people of all faiths, beliefs and backgrounds. It’s therefore so appropri-ate that the cooking also involves everyone. Historically, the celebra-tion of harvest involves the entire family, who would each take an ac-tive role in the process, preserving fruits and vegetables and preparing for the winter. Along that vein, I love involving the kids as much as possible as we set the table, decorate and cook for the holiday.”

Renana’s favorite dessert to make with the kids is a galette, a rustic pie that could be either sweet or savory. Not only is this a tasty dish, but it’s simple to make and doesn’t require perfection to be beautiful.

Shauna Levy is a writer and communications professional. She is raising her three boys, ages 10, 8 and 6 alongside her husband in Chappaqua, NY.


BY ELLA ILAN

Injecting cutting edge style into the new shopping center at Chappaqua Crossing, ROCKS Jewelry Gifts Home (“Rocks”) opened its doors this past

May. The one of a kind boutique carries unique and modern fine jewelry, fashion jewelry, and home decor. Upon entering the bright and airy space, one is immediately struck by the beautiful artwork on the walls and the chic home accessories artfully displayed.

The store is entirely curated by owner Tanya Tochner, an 18-year resident of Chappaqua. Tochner recently closed her jewelry store in Armonk to focus on the expansion of her business into home design at the Chappaqua Crossing location.

“The home component is all new,” says Tochner. “The idea for it started five years ago but I never had the space for it in Armonk and then this opportu-nity in Chappaqua came up. Home goods take up a lot of space and we have almost 2,000 square feet here to accommodate us.”

There are no home and jewelry stores in the shop-ping center so Rocks provides a unique shopping experience.

“The jewelry and the home products really com-plement each other,” explains Tochner. “Customers come in intending to buy a hostess gift but end up looking at jewelry and vice versa.”

Jewelry That Rocks

“I try to carry pieces that are unique and modern and unlike other jewelry stores,” says Tochner.

ROCKS Has You CoveredWith Stylish Jewelry,

Gifts and Home Decor


and candles that are over $100. We find that everyone shops at all different price points. We have coasters for $40, candy dishes for $45, and bowls for $250. If you’re going to someone’s house and want to bring a little something, we have plenty of affordable options. If you’re looking for a higher end piece to decorate your home with, we have many choices.”

Staying Ahead of the Trends

On where she derives her inspiration and ideas, Tochner says,” I’ve always had an eye for jewelry and home design. I feel that if I like it myself, I will be passionate about selling it. I also listen to my customers and what they want.”

As for following any favorite bloggers or instagram accounts, Tochner says she does not spend her time doing that. “I don’t want to cloud my judgment. I try to be creative and if you are constantly looking at what everyone else is doing, you can’t come up with your own spin.”

Tochner definitely stays current and does her research. She travels to the home show in North Carolina twice a year, attends the New York shows, and is in the city once or twice a week buying merchandise, fulfilling custom orders or getting complicated jewelry repairs done for customers.

The boutique has a fun party vibe to it. Maybe it is all the sparkle between the glamorous jewels and the beautiful serveware that evokes this feeling. It may also be the friendly staff comprising of local moms that are eager to help you find that perfect gift.

Rocks holds many events at the store featuring local vendors and running various promotions through-out the year. To stay informed of all their fun events and see their newest merchandise, be sure to follow them on instagram at @rocks.jewelry_gifts_home. You can also request to be added to their email list or follow them on Facebook at Rocks by Jolie B. Ray.

The store is located at 480 Bedford Road in Chap-paqua and can be reached at (914) 219-5808.

Ella Ilan is a frequent contributor to Inside Press publications.

Tochner sells a wide array of fine and fashion jew-elry. Some favorite designers whose original pieces she currently sells include Jamie Joseph, Janis Savitt, Rebel Designs, Rachel Reinhardt, and Ela Rae. The store also carries the Jolie B. Ray line that Tochner created along with her previous design partner over a decade ago.

But Tochner is always changing things up and on the look out for new and exciting designers.

She is also adept at creating custom pieces. As a child, Tochner always liked fine jewelry and had a penchant for drawing. She discovered that drawing was helpful when she worked on the Jolie B. Ray line, and was able to draw jewelry and give it to her manufacturer to create it. She offers that custom service to all her clients. If a customer requests a specific design, Tochner can draft it on paper, make a model, and then ultimately present them with a final product from that drawing.

Rocks also keeps a convenient database of “wish lists” for their customers. “I always tell women to create a wish list if they’re eyeing certain pieces because their husbands come in to buy birthday or anniversary gifts and they want to know what their wives like,” explains Tochner.

Is Your Table Ready for the Holidays?

For people that love to entertain, Rocks is a treasure trove of gorgeous platters, vases, decanters, barware and bowls. Just in time for the holidays, they are selling modern tabletop accessories that are sure to impress any dinner guest.

Larger home items showcased at the store include ottomans, side tables, benches, lighting and artwork. Tochner offers personalized design services and visits to a client’s home to accessorize their house.

“We try to have something for everyone,” says store manager Wendi Gordon. “We have $18 candles

Before the food ever makes its ways to the table, there’s something exquisite about being ‘Thanksgiving ready.’ Maybe one or more of your kids have helped you set the silverware or the glasses, always especially fun with the littlest ones, a glorious parenting

rite of passage, too. The excitement builds and hearts overflow with gratitude knowing that the house is soon to be filled with loved ones, coming from near and far, and some of whom you may only see once a year or another who may be having a health issue or getting on in their years; in between all the food prep and clean up scrambling, you take a deep breath and think to yourself of how precious the time really is, and how fortunate you are to be celebrating Thanksgiving again in your beautiful home. Whatever stresses your life may carry, there can be a feeling of time standing still in appreciation and anticipation.

I’m also drawn to the pride many hosts and hostesses feel over the aesthetics of their carefully, lovingly set

On Being Thanksgiving Ready…Love Rules... and

Beautiful Table SettingsBuild Memories too

Table by Susan Stern Kravet

Table by Tracey Lazan Neuberger

Table by Smeeta Khetarpaul Table by Valerie-Sloan Dany


tables; many are proudly shared on Facebook and Instagram well before the guests arrive, which frankly was the spark for this feature. I visited the Armonk Parents page to ask moms about their tables, and the pictures immediately flowed. But do know… whether you’ve gone ‘all out’ as many of these moms have, or have kept it simple, we understand you. As a busy working mom raising two young kids, there were some years I pulled out the best china and took my time with my own finishing touches—usually a seasonal bouquet with autumn colors. Other years, I ran to Party City the night before joining so many others scrambling to ‘pull off’ Thanksgiving; the basic themed paper felt like a godsend after the fact. It’s ‘all good’ and the love that permeates the air is really always the story of the day. Nonetheless, a beautiful table dazzles, and we are delighted to share these and the pride these moms rightfully feel. – Grace Bennett Table Jessica Schreck Bond

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REFLECTIONSWINDOW AND GUTTER CLEANING LLC

We Hang Christmas Lights!


Delicious ThanksgivingMenu Recipes

with an International Flair

Our Friendsgiving menu chefs: (L-R) Ragini Amin, Peiling Liu, Cecilia Chong-Wheeler, Carine Feist and Kathy Pang Lee

The Joy of a “Friendsgiving”

HolidayBY CARINE FEIST

W e are looking forward to festive times with our friends and family while giving thanks for our blessings. If you’re like me, you are thinking

about shaking up the menu a bit with some international flavors. These delicious recipes are from a wonderful group of my friends whose daughters and nieces were swimming together on a synchronized swimming team. Their friendships grew as their swimming skills did. After several swam through college years, they have graduated and moved on but still enjoy getting together whenever they can.

In case you’re wondering, “Where’s the turkey?” – we’ve got a plan for that! Since most familiesknow how to roast a turkey (call the Butterballhotline) and make cranberry sauce (or purchaseOcean Spray), we wanted to provide some won-derful meal accompaniments. The first recipe isCecilia’s Sticky Rice with Chinese Sausage is anincredibly delicious stuffing for your Thanksgivingturkey (or you can make it ahead to heat andserve as a side!).

My friends’ favorite recipes also include Ragini’s Indian Curry Puffs appetizer, and a scrumptious brunch recipe to serve your household guests -- Peiling and Kathy’s Taiwanese Scrambled Eggs and Tomatoes and also Shredded Potato Stir Fry, an Asian spin on home fries (and better than “diner-style” eggs and potatoes) and a steaming bowl of 1-2-3 Chicken.



The Recipes:Sticky Rice with Chinese Sausage

4 flat scoops of short-grain sticky (sweet) rice if using a rice cooker, or 3 cups if cook-ing in a pot on the stove. Brown or white rice depending on your preference.5 oz. tray of fresh shitake mushrooms (De-stemmed, wiped clean and sliced)6-8 Chinese sausages1 Tb. minced, peeled fresh ginger½ cup thinly sliced scallion (white & palegreen parts only)¼ cup Chinese rice wine2 Tb. soy sauce1½ Tb. oyster sauce (omit oyster sauceand sausage for vegetarian version)1½ tsp. sesame oil

Cook sticky rice in rice cooker (or in a pot according to package directions) the night before. Separate rice grains after cooking. Wash and chop mushrooms into coarse pieces. Quarter the sausages lengthwise and cut into ¼ inch pieces.

Heat a wok over medium heat, add the sausages, stir for one minute, add fresh ginger, sliced scallions, and mushrooms, stir-fry for another minute. Add cooked rice. Mix well. Add the mixture of rice wine, soy sauce, oyster sauce, sesame oil. Coat the rice and stir-fry to taste (may add more sauces as needed).

Scrambled Eggs and Tomatoes (A national dish of China; simple to make.)

2 Tb. oil (canola or other vegetable oil)3 ripe tomatoes, preferably peeled and cut into 1 inch chunks. (To peel the tomatoes, cut an “x” in the bottom and dip into boiling water for one minute)6 eggs, with 2 Tb. water, whipped with a whisk ½ tsp salt3 cloves garlic (optional)1 Tb. ketchup (optional)chopped scallion, cilantro or Thai basil to garnish (optional)

Heat 2 Tb. oil and, when hot, add in the eggs. Cook over medium heat stirring with a spatula until there is no more liquid, but do not overcook.

Remove the eggs from the pan and the add 1 tsp. of oil to the same pan and cook the tomato and garlic on medium heat until a little soft. Add the cooked egg, breaking up the egg with the spatula. Sprinkle the eggs with salt and pepper to taste and add spring onion and other garnishes as you’d like.

Note: Some families with children add a Tb. ketchup into the tomato mixture or add a pinch of sugar.

Shredded Potato Stir Fry

This is a super-fast way to cook and enjoy potatoes with a new texture that will surely surprise you! And it’s vegan and gluten-free.

1 lb. russet potatoes (approx. 2 potatoes)1 large carrot, peeled and shredded 1 large red bell pepper ¼ cup vegetable oil 4 dried red chiles (such as chile de arbol, stems discarded, or red bell pepper)4 tsp. rice vinegar)1 tsp. toasted sesame oil 1 tsp. salt

Fill a medium-sized bowl with cold water. Peel the potatoes and carrot and give them a quick rinse under running water. Shred them with a mandolin or julienne along the length. The shreds should be long, thin matchsticks. Submerge the potatoes immediately in water to rinse off the excess surface starch. Usually 30 minutes is a good amount of time to soak them or overnight in the refrigerator if you want to prepare ingre-dients ahead of time.

Cut the bell pepper in half lengthwise and discard the stem, seeds, and ribs. Cut the pepper halves lengthwise into thin match-stick-like shreds. Ideally, they should be the same thickness as the potato shreds.

Lay out a clean cotton kitchen towel or sev-eral layers of paper towels on the counter, for drying the potatoes. Drain the potatoes in a colander and give them a quick rinse under cold running water. Give the colander a few shakes to get rid of excess water. Spread the shredded potatoes out on the towel and pat them completely dry.

Heat 2 Tb. oil in a wok or large skillet over medium-high heat. Once the oil appears to shimmer, drop in 2 of the chiles and stir them until they blacken and smell smoky, 5 to 10 seconds. Add half of the potatoes and half of the bell peppers to the smoky oil. Stir-fry them vigorously, without stopping, to briefly cook the shreds approx. 2 to 3 min-utes, but still make sure they maintain their toothsome texture (do not overcook). Scrape everything into a serving bowl. Wipe out the pan with paper towels and repeat with the remaining oil, chiles, potatoes, carrots and bell peppers.

Add them to the batch in the bowl, stir in the vinegar, sesame oil, and salt, and serve warm or room temperature. Remove the chilies before serving.

1-2-3 Chicken(It’s as easy as 1-2-3!)

2½ Tb. sesame oil6 large cloves garlic, kept whole but smashed1 large ginger root, sliced thinly1½ lbs. boneless chicken thighs, trimmed and diced into 2-inch pieces⅓ cup dark soy sauce (or regular if unable to get dark soy)½ cup sake¾ cup water2 cups loosely packed Thai basil leaves

Place 2½ Tb. sesame oil in a large skillet and heat (medium high) until glistening. Add the garlic and ginger and cook until the edges of the ginger slices are slightly browned and golden; about 7 minutes. Keep tossing the garlic and ginger so they don't burn. When done, remove to a small bowl.

Add the chicken thigh chunks to the skillet then add the soy sauce, cooking wine, water, and basil leaves. Gently toss to coat the chicken and then turn the heat to medium low and cover the skillet and cook for 10 minutes. Then turn the chicken so the other sides of the chicken pieces cook in the sauce. Keep turning the chicken every 10 minutes until the meat is dark brown (about 35-40 minutes). Serve over rice with stir-fried greens, such as bok choi, spinach or pea shoots.

Indian Curry Puffs(12 appetizer-sized puffs)

One package of puff pastry (frozen, store-bought is fine)2-3 large red potatoes (boil until tender, remove peels and mash)¼ cup olive oil½ tsp. cumin seeds1½ tsp. fennel seeds (crushed or use fennel powder)1 carrot shredded1 onion, minced finelyBhaji Pav Masala (spice blend from an ethnic grocery or supermarket such as Whole Foods)1 tsp. to 1 Tb. chile (your favorite jalapeno or if you like spicy, Thai chile peppers)Cilantro ¼ cup minced finely (with stems)Juice of half a lemon1 tsp. salt (to taste)1 tsp. sugar (to taste)

Warm the olive oil over medium heat and then add the seeds and toast for a few moments until fragrant. Add the shredded carrot and the onion and sauté for several minutes, then add the mashed potato and the spice blend. Add lemon juice and salt to taste. Refrigerate while you continue the next recipe step.

Meanwhile, unfold the puff pastry while frozen and shake off the excess flour. The pastry will break into three sheets; cut each piece in four. (a pizza cutter is perfect for this. Each full sheet makes 12 pieces. Put a scoop of filling into each rectangle. Fill generously, but not so much that the filling comes out of the sides when covered. Seal the edges well with your hands. Refrigerate at least several hours or overnight.

Bake on a cookie sheet in a preheated 350°F oven for 20-30 minutes until golden. You can freeze the uncooked puffs and bake later; just give them 10-15 more minutes of baking time. Serve hot from the oven.

Carine Feist has worked as a writer of science, health and nutrition articles, and as an Inside Press editorial staff member. Carine is an Epidemiologist, currently working in the Office of Medical Student Research at Albert Einstein College of Medicine and enjoys co-teaching the Culinary Nutrition elective to medical students.WOOD BACKGROUND PHOTO BY LUKAS BLAZEK ON UNSPLASH


happenings

Chappaqua Children's Book Festival 2019:What a Day!

U nder sunny, bright blue skies, and with some 8,000 attendees and 152 authors gathered in downtown Chap-paqua on October 5, the 2019 Chappaqua Children’s Book

Festival had “its best day ever,” said founder Dawn Greenberg, “And we can’t wait to do it again.” The ‘literary loyalty’ on hand,” she said, included Ce Ce Bell who travelled from Virginia, Jarrett J Krosoczka, Nikki Grimes, and Dan Gutman. “All were lovely and so thrilled to meet so many excited readers in one place.” The event is possible due to the creative and hardworking efforts of the CCBF’s Board of Directors Greenberg, Madeline Finesmith, Amy Kaiser, Joanna Segal, Lori Morton, Cheryl Fisher, Arianna Grassia and Sally Cook, plus many gen-erous sponsors. Behind the scenes, a village of volunteers work everything from author hospitality and panels to costumed characters and downtown decoration, and more! Visit CCBFestival.org to stay abreast of 2020 plans. – Grace Bennett


York City and global stages. Their summer camp programs were expanded by two additional weeks this year and BAC was able to offer 11 inner city children full summer camp scholarships.

In September, BAC launched their first signature residency program, a juried selection including 24 lead artists in residency. There were 56 artists and collaborators onsite at BAC over six weeks. The residency program is designed to attract artists at different stages of their careers from around the world. “And there is always a community giveback—a performance, a reading, a demonstration,” says Lyons. “It is an important part and we weigh it heavily.” During their time on site, these artists will develop new works while engaging with local artists and the whole community. BAC attracted artists in residence from around the world--as far as Thailand--as well as hyper local. They received an Arts West-chester Grant to support the residency program

This fall they will host the Hudson River Potters Fall Showcase from November 8-10, have an exhibit in the gallery. They also plan to hold a Winter Solstice Concert.

One idea on Lyon’s plate: A “Seed to Belly” culinary education. “Everyone eats! I want the community to share a meal.” The prop-erty has a half-mile trail, replanted orchard, and hives.

A short-term goal is to solidify and shore up the foundations. BAC won a NYSCA grant for infrastructure and they are in the middle of that now. Lyons wants to take what they have and expand it. “Community to me is the world, we started in the local community, the Village of Ossining. We hope to expand to Briarcliff, to Chap-paqua, Mount Kisco in a much broader sense, so our community will grow.”

While not an artist himself, Lyons passion for the arts is evident. “A lifetime of things got me started. My grandfather was a patron of the arts. Artists have always been very important to me for different reasons. Ultimately, the core of this and everything I do is for children.”

Lyons is optimistic about the future. “The scope in which we are able to offer in one place makes us unique. We had listening ses-sions. I said, ‘this is my vision, what do you need? There is plenty of art, plenty of artists and not enough space’.”

He wants to enhance the mission statement and their aim is to inspire sharing, connection and collaboration in a culture designed for the benefit of the local community and beyond. “We’re here, we’ve been growing organically, gaining notice in the world. My feeling is what can’t we do?”

Bethany Arts Community is holding its second annual fundraiser “ART IS COMMUNITY” on November 15 at 7 p.m. Supporters will enjoy an evening of cocktails, food, performance, exhibit, silent auction and more.

For tickets go tobethanyarts.org/calendar/artiscommunity/

Bethany Arts Community is located at 40 Somerstown Road, Ossining, NY.

For more information go to bethanyarts.org

Ronni Diamondstein is a freelance writer, award-winning photographer, Chappaqua Library Board Trustee, and New Castle Community Media Center Board member who lives in Chappaqua with her dog Maggie Mae.

continued from page 20


BY DANIEL LEVITZ

T here’s something almost primal about Thanksgiving in our country. Who among us doesn’t have at least some early memories of the

day be it related to travel, cousins, football, parades and, stating the obvious, food! Sure, there’s a lot to be said about the meaning of this wonderful non-denomina-tional holiday. The importance of family/friends gathering and showing gratitude for the bountiful meal and what it represents is a powerful and meaningful tradition. The holiday even has a nice story about pilgrims and native Americans initially appreciating the beautiful land and its kind abundance together. But I digress, for the purpose of this story, dear reader, you can undo the top button on your trousers, dip a cinna-mon stick into your apple cider and care not about the burnt marshmallow at the bottom of the oven.

The day begins really early in our house. My wife Laurie handles the turkey expert-ly and in a stress-free manner. When it emerges many hours later it will be juicy, golden brown and so excessively large that I had wondered if it would actually fit in the oven. My childhood memories of Thanksgiving in no way involve how the table may have looked but as a modern host the “table-scape” has become an important element. I’m not involved in this in any manner other than posterity related photography (see below) and (sincerely)

praising my bride’s fine eye as the table looks clean yet absolutely autumnal with orange/red/brown details. There might even be a few pinecones involved.

As Laurie crafts her turkey magic, I am tasked with preparing the stuffing and hav-ing it done before the bird goes in the oven. I make a lot of it. Enough to fill the bird and lots more as a supplement. Is there any more subjectively controversial food item than stuffing? It’s quite personal and it’s connected to the version one’s been most exposed to. When we first hosted the holiday years ago we’d have several different types of stuffing represented from both sides of the family. Inevitably (bare-ly) civil debates would arise about which was superior. Every year my simple recipe (cornbread, onions, seasoning and an absurd amount of chicken stock) is exactly the same and our regular annual guests are now addicted. The other stuffing’s are now but a culinary memory. Another Pavlovian success story!

Speaking of subjectivity, I love the unique dishes of different family’s versions of the feast. Somewhere along the way I started making chopped liver (!) on Thanksgiving. Initially, it was just an appetizer that I enjoy and wanted to try making. People seemed to like it and Aunt Sally, a respected elder of our clan, would request it so now it is firmly entrenched in our delicious ritual. I did think that, perhaps, this ethnically defined dish might be contrary to the spirit of the day. However, when I learned that our friend Shira makes stuffed cabbage (really good!)

for Thanksgiving, I concluded that slightly off-message dishes add depth to the experience.

Dessert on the big day can be compli-cated. Too many times after overeating, I had been rendered into submission by the time dessert was served. (*Note to young over-eaters from a seasoned veteran: Go easy on the appetizers, mashed potatoes, stuffing and biscuits ). I’m a traditional des-sert guy. Love the pumpkin pie. Our one departure is an ice cream turkey which is an ice cream cake shaped like a turkey with caramel skin, waffle-cone drumsticks and two flavors of ice cream representing white & dark meat (mint chocolate chip & rocky road respectively). Some consider it kitschy, I embrace it as a fully legitimate annual dessert item.

A happy element of the day is working with Laurie hosting. One of my duties is preparing two gravies. One is a light au jus that comes directly from the pan and the other a more formal gravy which is silky and luxuriant. One Thanksgiving, I looked in our fridge and saw a container of store prepared gravy! Was I insulted? Yes. Was I going to confront my wife while she was preparing a meal for 25 people? No. I may be sensitive but I’m not crazy. The “back-up” gravy controversy has faded, this year’s feast is fast approaching and I cannot wait!

Dan Levitz is an art dealer, Chappaqua dad and frequent essayist for Inside Press publications.

Adding a Personal Touchto Turkey Day

T

etcetera

Our beloved caramel coated ice cream turkey cake PHOTOS BY DAN LEVITZ

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T H E M OS T P OW E R F U L N E T WO R K O F R E A L E S TATE AG E NT S

Source: HGMLS, 1.1.2019-8.31.2019, total volume of single-family homes sold Armonk P.O., Byram Hills School District, by company.

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