Reverie Caffe Opens at 21 Front Street in Putnam County, NY

reviereThe story behind Reverie Caffe, Patterson, NY’s, newest breakfast and lunch spot, is a familiar one—something about necessity being the mother of invention. Or as owners Megan and Francesca Denaut explain it, “We’d been waiting for a place to enjoy great conversation, good food, coffee and espresso, but sadly that didn’t exist in Patterson. So we decided to make it ourselves.”

The sisters set out to create “a place with a life-giving atmosphere in which to enjoy creative eating and authentic espresso.” The restaurant they opened in October is so much more.

Although Reverie Caffe offers a unique menu of salads, paninis and soups, patrons are also encouraged to orchestrate their own meals, Francesca says. “Any item can be tailored around your personal dietary desires, whether they be vegetarian, vegan or gluten-free. Almost everything is made in-house, so every single ingredient is known. Thanks to our world-traveled, Ritz-Carlton-trained chef, Robert Timan, we’re able to offer health-conscious snacks and meals at a great price.”

Even with that worldly influence, Reverie Caffe likes to keep it local, using coffee beans from Bear Mountain Coffee Roasters in nearby Mahopac, and herbal teas from Harney and Sons in Millerton. “Teaming up with them allows us to bring our customers a great product while supporting other businesses right in our own neighborhood,” Megan says. “Small towns thrive on local businesses, and being able to work together helps everyone.”

Reverie Caffe, 21 Front Street, Patterson, NY, also offers takeout by phone or text (845.818.0044). For more info, visit ReverieCaffe.com or Facebook.com/ReverieCaffe.

Green Life Café Now Open in Mamaroneck, NY

Gregory, Anthony, and Mark Caligiuris

Gregory, Anthony, and Mark Caligiuris

by Kazaray Taylor

Green Life is a new, health-focused café that is shaking things up in lower Westchester. Opened in June, this creative food venture is run by three Westchester brothers—Anthony, Gregory, and Mark Caligiuri. The men say that their love of food and community comes from their father Tony, who owned and operated Cold Cut City on West 231st and Broadway in the Bronx. They’ve gone their own way with Green Life, a trendy café that aims to provide the community with healthy, nutritious and delicious options that allow customers to eat well and live well.

The Food

The Caligiuris say that they were determined to create a menu in which taste is equal to nutrition. Green Life features protein bowls, salads, wraps, Paninis, soups, fresh-pressed juices and smoothies made with local, fresh, natural ingredients. They also serve daily seasonal specials based on the availability of local ingredients.

Healthier alternatives to deli sandwiches are among the specialties at Green Life, where diners can try grilled chicken with Swiss cheese, bacon, spinach and pesto sauce on a whole wheat ciabatta, or a sweet and savory Moroccan turkey wrap filled with lean slices of Moroccan spiced turkey breast, avocado, red bell peppers, cucumbers, lettuce and a bittersweet in-house cranberry and Greek yogurt spread on a gluten-free spinach tortilla wrap. Those craving chili can check out the café’s chili fiesta bowl, made with grass-fed beef and topped with sriracha sauce, farm fresh ingredients and superfoods.

Smoothie enthusiasts will also have abundant delicious choices at Green Life. “Our delicious recovery shakes include Berry•Good•4U and Green Muscle,” says Greg. “They’re both bursting with guilt-free flavors and filled with protein and powerful superfoods for any time of day. They also taste great with a side of CaveCrave’s grain-free granola.” Their seasonal O-Kale-Yeah is filled with fresh greens from local farms and topped with watermelon. Customers can also design their own smoothies with their choice of fruits, greens and protein, and fresh-pressed wheatgrass shots are available anytime, served with a wedge of lime.

Sustainability

In designing their beautiful café, the Caligiuris kept sustainability in mind. “When we originally took over this space from Emily & Mary, we had to demolish and gut the entire store,” Greg recalls. “In the process, we discovered that the beams from that store were still in good shape and usable, so my brothers and I decided to repurpose elements and preserve history by turning the beams into tables and chairs for our customers. The rest is history.”

Supporting Local Artists

The café is also enlivened by a local art wall where artists can display their work. “It’s our way of displaying and helping to promote local artists’ artwork,” says Greg. “This month’s beautiful 3D work is by the talented Priya Tambe, and it’s for sale. We’re always looking for new submissions and encourage local artists to submit examples to us at info@greenlifeny.com.”

To see what’s cooking, and view the mouthwatering specials at Green Life, stop by or visit their Facebook page at Facebook.com/GreenLifeNY.

Green Life is open Monday through Saturday from 10 a.m. to 9 p.m. and on Sundays from 10 a.m. to 7 p.m. The café is located at 266 Mamaroneck Ave., Mamaroneck, NY. For more information, call 914.341.1725 or visit GreenLifeNY.com and Facebook.com/GreenLifeNY.

 

 

 

Best Thing I Ever Ate … Healthy, Yummy Menu Selections in Westchester, NY

Oaxacan Chicken Burrito
Oaxacan Chicken Burrito

To celebrate this season of abundant, fresh, delicious food, Natural Awakenings asked the owners of two local farm-to-table restaurants to name their favorite thing on the menu. Here’s what they said:

 

 

Tomatillo in Dobbs Ferry

“This is a tough question, since I love just about everything on both of my menus. But if I had to choose, I’d go with the item that I probably eat the most: our Oaxacan Chicken Burrito. I add guacamole to the burrito and just love the combination of the bright lime guacamole contrasting with the roasted, chocolaty taste of our mole negro. This mole is my own recipe with all of my favorite ingredients, including three types of dried chiles, almonds, prunes, plantains and, of course, some chocolate. Moles go great with our marinated chicken. Add some seasoned brown rice, creamy black beans and melted Monterey Jack cheese, and you are living large. It is my favorite burrito, hands down and mouths open, as we like to say here.”

– David Starkey, owner of Sweet Grass Grill and Tomatillo Restaurant.

 

Tomatillo

Mexchester.com

13 Cedar Street, Dobbs Ferry, NY 10522

914.478.2300

 

Sweet Grass Grill

SweetgrassGrill.com

24 Main Street, Tarrytown, NY 10591

914.631.0000

 

 

Thyme in Yorktown Heights

“One of best things on the menu at Thyme is our gluten-free crab cakes. You wouldn’t even know that they’re void of gluten! We take juicy lump crabmeat and combine it with sautéed vegetables, gluten-free breadcrumbs and a gluten-free pale ale. Add some spice, form the patties and you’re good to go. It’s a simple recipe, yet full of flavor and much more health conscious than the average crab cake.”

– Tom Costello, Executive Chef and owner of Thyme, who shares his crab cake recipe with Natural Awakenings readers:

Thyme Crab Cake Final

 Gluten-Free Crab Cakes

by Tom Costello, Executive Chef and owner of Thyme

Ingredients:

1 lb. lump crabmeat

1½ garlic cloves, diced

½ small red bell pepper, diced

½ small green bell pepper, diced

½ small orange bell pepper, diced

1 small shallot, diced

1 small Vidalia onion, diced

3 oz. Steadfast Sorghum Pale Ale (gluten-free)

½ cup gluten-free bread crumbs

4 eggs, beaten

4 oz. mayonnaise

1 tbsp. Dijon mustard

1 tsp. Old Bay seasoning

1 tsp. garlic powder

1 tsp. onion powder

gluten-free flour for breading (such as Bob’s Red Mill brand)

salt and pepper
 

Directions:

Clean crabmeat, taking care to remove all shells

In a sauté pan on medium heat, sweat garlic, peppers, shallot and Vidalia onion in canola oil for about 6 minutes

Combine the breadcrumbs with Steadfast Sorghum Pale Ale to moisten

To breadcrumb mixture, add crab meat, garlic and vegetables along with 1 egg, mayonnaise, mustard, Old Bay seasoning, garlic and onion powders

Use 2 oz. of the crab mixture to form crab cakes

Prepare 3 bowl dredging station. In bowl 1, place flour and add salt and pepper to taste; in bowl 2, place the beaten eggs; in bowl 3, place the bread crumbs

Dust each crab cake lightly in the flour mixture, then the egg mixture and lastly the breadcrumbs

Fry in sauté pan with canola oil over medium high heat until golden brown on each side.

 

Thyme, 3605 Crompond Road,

Yorktown Heights, NY

914.788.8700, ThymeRestaurant.net

SOUP’S HOT at Local Neighborhood Eateries

Pumpkin soup on served tableby Rinku Bhattacharya

Cold, snowy days bring with them the joys of celebrating home and hearth, indulging in warm and satisfying meals, and taking time to pause over a steaming bowl of soup. When done right, a good bowl of soup will warm the body and give you the much-needed nourishment to keep you healthy through the winter. In perusing local offerings, we found enough diverse and delicious soups to keep us nourished and happy. Neighborhood eateries are right up there when it comes to providing you a good bowl of soup, and often they are the next best thing to making the soup yourself.

Here is a short list of some of our favorite soup spots.

Bread Alone: Located in Rhinebeck, this European-style café offers more than just bread. It also brings to your table a good selection of breakfast offerings, salads and comforting soups that are perfectly complemented by their assorted breads (my personal favorite being the whole-wheat sourdough). The bakery is usually a common fixture in area farmers’ markets and is committed to working with locally procured ingredients.

45 E. Market St., Rhinebeck, NY; 845.876.3108

 

Ladle of Love: Located in Mount Kisco, this farm-to-table food shop has its roots in the simple, nourishing soups that proprietress Leslie Lampert initially made for two friends who were battling breast cancer, and later for Millwood, NY, firefighters working at Ground Zero after 9/11. Her menu offers a diverse selection of handcrafted soups and stews, ranging from her signature chicken and dumplings to hearty vegetarian offerings such as the Tuscan tomato, as well as salads and paninis for the “grab and go” customer. Café of Love, an award-winning farm-to-table bistro, is located above the food shop, while the newly launched Love On The Run delivers Ladle’s food to customers all over Westchester County. In keeping with its original mission, Ladle of Love continues to support local charities and community efforts each month.

11B South Moger Ave., Mount Kisco, NY; 914.242.9661

Skinny Buddha: Also located in Mount Kisco, the Skinny Buddha offers a fresh, clean approach to food and cooking, with healthy daily menus that offer organic soups that are usually vegan and gluten-free. The rest of their menu consists of salads that have optional add-ons for meat or sustainable seafood, such as their tantric tuna salad. The emphasis here is on a wholesome approach to eating and a natural lifestyle, with a mission to help people change the way they eat.

159 Lexington Ave., Mount Kisco, NY; 914.666.9646

 

Jolo’s Kitchen: Our fourth find for good and hearty soup is in New Rochelle. This family-owned business dishes up comforting vegan food straight from the heart. Whether you are in the mood for the hot soup of the day or want to try your luck at the raw cashew and vegetable bowl, this place is the spot for a delicious, plant-based bite. Their menu encompasses small plates, soups and entrées, all prepared with fresh and sustainable ingredients.

412 North Ave., New Rochelle, NY; 914.355.2527

 

Perk Up With Great Local Coffee in Westchester, Putnam and Dutchess NY

Coffee-cupby Rinku Bhattacharya

This time of year, nothing satisfies like a well-brewed cup of coffee. With its warm, nutty aroma, it’s both soothing and re-energizing, the perfect pick-me-up on a chilly winter day.

Coffee shops have mushroomed all around the area, so it’s easy to find a place to grab a fresh cup. But the best local spots are the ones that take pride in their product and opt for fair-trade beans. Chances are if coffee is grown and sourced right, it will taste right, too. After all, you want to warm your soul along with your body.

 

Big Bang Coffee Roasters: If you’re looking to start your morning with a unique selection of fresh coffee beans delivered right to your door, this company is for you. A family-owned business, Big Bang offers a custom selection of fair-trade and organic coffee beans to choose from, and they will deliver your order to your house—or you can purchase their coffee at John Boy’s Outpost in Bedford, NY, Skinny Buddha Organic Kitchen in Mt. Kisco, NY, or Plum Plums Cheese in Pound Ridge, NY. Owner Elina Dart says, “I like to find the sweet spot in every roast, where all the nuances of a coffee are highlighted. All of my coffees are intensely flavorful due to this diligence.”

Big Bang Coffee Roasters

914.433.7278

BBCRoasters.co

 

Coffee-Labs-signCoffee Labs, Tarrytown: Coffee Labs is owned and managed by Mike and Alicia Love. Mike is a retired chef who now focuses his culinary passion on bringing together a select collection of sustainable and exclusive coffees. Alicia is a humanitarian who is very committed to the green component of the business. Together this duo developed a business model that offers exclusive coffee with a conscience. Their Tarrytown shop sells a wide assortment of beans, and it’s also a great place to grab a cup of coffee or tea—just what you might want on a weekend morning. Don’t miss the blog on CoffeeLabs.com; it will give you further insight into their mission and their featured coffees. Coffee Labs’ products can be ordered from the website and found at Mrs. Greens and Whole Foods markets.

Coffee Labs

7 Main St., Tarrytown, NY

914.332.1479

CoffeeLabs.com

 

Crafted--KupThe Crafted Kup, Poughkeepsie: A true coffee house located near Vassar College in Poughkeepsie’s Arlington walking district, the Crafted Kup serves hand-crafted espresso beverages; locally roasted, certified fair-trade organic coffees and teas; and locally made baked goods and bagels. “I guarantee you won’t find a better cup of coffee around,” says co-owner Tanner Townsend. “We pride ourselves on making sure every guest’s experience is an unforgettable one.” Sounds like the perfect way to start (or finish) the day.

The Crafted Kup

44 Raymond Ave., Poughkeepsie, NY

845.483.7070

TheCraftedKup.com

 

The Freight House Café, Mahopac: Located in the heart of downtown Mahopac, the Freight House Café uses Bear Mountain Roasters certified organic coffee beans exclusively for their entire coffee menu, including espressos, lattes and cappuccinos. Almost everything on the food menu is also natural, local or organic, says owner Donna Massaro. The breakfast menu includes organic egg omelets and a yummy Veggie Breakfast Wrap made with homemade pico di gallo, melted provolone, avocado, red onion, egg and sour cream. A gluten-free menu is also available. On Friday nights, the café is open until 10 p.m., serving beer, wine and cocktails with noshing foods. Check their website for the local live music calendar and other fun events, including a Single Dads Night on Feb. 12, and Stitch and Bitch (bring your own yarn) on Feb. 19. Look for light dinners to be added on Friday and Saturday nights soon.

The Freight House Café

609 Rte. 6, Mahopac, NY

845.628.1872

TheFreightHouseCafe.com

 

Rinku Bhattacharya is the voice behind the blog “Spice Chronicles” and the author of The Bengali Five Spice Chronicles and Spices and Seasons, Simple, Sustainable Indian Cooking. She also teaches Indian cooking classes out of her home and at other locations. Her interests include Indian cooking, spices and herbs, and sustainable living. She can be reached on Twitter @wchestermasala.

Take a Bite Out of the Hudson Valley

Cafe of Love

Cafe of Love

Hudson Valley Restaurant Week returns November 3-16, 2014, and this fall’s lineup is 30 percent larger than last year’s, with nearly 200 participating restaurants offering prix-fixe, three-course dinners for $29.95 and lunches for $20.95. Chefs focus on using farm-fresh area produce and other locally made foods on their menus.

Because Restaurant Week means a good deal on a great meal, Hudson Valley foodies use it as an excuse to try the new eatery around the corner or take a road trip to visit an old haunt, enjoying the autumn scenery along the way. While the list of participating venues is diverse in terms of menu and locale—Café of Love in Mount Kisco has a French bistro feel, for example, while Clock Tower Grill in Brewster is best described as “barn chic”—local and sustainable is a common theme. The official restaurant list is posted at HudsonValleyRestaurantWeek.com.

No passes, tickets or coupons are required to take advantage of Restaurant Week; diners simply visit the website, choose a restaurant from the list online, and call the restaurant directly to reserve a table. (Prices do not include beverages and tip.) Participating restaurants can submit their menus to be posted on the Restaurant Week website, but note that menus may change, as locally sourced ingredients are not always available and quantities may run out.

This two-week event attracts 200,000 diners a year to the Hudson Valley, which is a celebrated culinary destination and was named one of National Geographic’s top-20 “must-see destinations” in the world. In coordination with the event, many area hotels are offering special getaway deals on lodging.

To see discount packages or for more information, visit HudsonValleyRestaurantWeek.com.

Now Serving Fall Soups at The Blue Pig in Croton-on-Hudson, NY

Yummy, with locally-sourced ingredients

Blue PigCrisp autumn days and nights call for Thai Butternut Squash Soup, a popular recipe from The Blue Pig restaurant in Croton-on-Hudson. “It’s a vegan soup that uses fall harvest butternut squash,” says Blue Pig owner Lisa Moir. “It’s thick, creamy and perfectly spiced.” The restaurant adds three homemade soups to the menu beginning the second week of October. They’ll be locally sourced from such producers as Hilltop Hanover, Do Re Me and Daisy Hill farms, and a vegetarian option will be available each day. The soups will be available in pints and quarts for taking home, or diners can enjoy them in the Blue Pig’s brick courtyard. “Along with new LED lights, we have purchased outdoor patio heaters so we can sit outside in comfort even if there’s a chill in the air.” says Moir. Hmmm…soup first and ice cream second, anyone?

 

Thai Butternut Squash Soup

2 T coconut oil

2 medium sized onions

3 cloves garlic (minced)

1 T minced ginger

1 T curry powder

1 T turmeric

2 c. water or veggie broth

1 large (3 lb.) squash

1 t salt

1 14 oz. can coconut milk

2 T lemon juice

 

Preheat oven to 400 degrees. Slice squash lengthwise and scoop out seeds. Place squash cut side down on oiled sheet. Roast for 30 to 40 min., turning every 15 min. until soft with some browning on top. Cool and scoop out flesh.

Sauté onions, garlic and ginger in oil for 5 min. Sprinkle in curry and turmeric, cook another min.

Pour in broth and bring to boil. Add in squash and salt, simmering for 10 min.

Add coconut milk and simmer 5 more min. Add lemon juice and puree the mixture. For a thinner consistency, add more broth or water.

Serve with a dollop of sour cream.

 

The Blue Pig is located at 121 Maple St. in Croton-on-Hudson, NY. For more information, call 914.271.3850 and visit TheBluePigIceCream.com.