The New Savor Dining Experience at The Westchester

Have you experienced the new gourmet dining options at #SAVOR at The Westchester? I recommend the Brussels Sprout Salad from Whitmans NYC and Tomato and Company's customizable Pizza. For more information, check out Shop Simon’s #SimonSAID blog: #foundatsimon #ad

Local Author Launches The Healthy Meal Prep Cookbook

In Westchester and Fairfield counties, we have so many delicious resources at our fingertips. Our area is full of knowledgeable, talented experts, and Toby Amidor is a prime example of that. The Westchester-based nutritionist has a long roster of accolades—her ten-year writing relationship with, contributor on and Today's Dietitian Magazine, and the success of her first cookbook, The Greek Yogurt Kitchen. Toby popped on Fork This with IntoxiKate this week (interview below) to offer her expertise and chat about her new cookbook, The Healthy Meal Prep Cookbook, a collection of recipes and tips to help you prep and [...]

Irvington Newbie: Sambal Thai & Malaysian

Irvington is lucky. First, they received a hands-on education on Indian food  from Chef Navjot Arora. With Chutney Masala, diners got a literal taste of authentic Indian cuisine and, paired with his cooking classes and specialties geared towards the more adventurous, Arora literally schooled everyone on spices, origins of dishes, and culture from the region. With his next venture, Arora is at it again, teaming up with Chef Lucky Thai to launch Sambal, an eatery dedicated to authentic Thai and (soon!) Malaysian cuisine. […]

By | 2016-10-21T09:44:20+00:00 October 20th, 2016|eat + drink, organic, savory, sweet, westchester|0 Comments

CSG + Yonkers Brewing Company host Beer Dinner

Cedar Street Grill’s Chef Matt Kay (Dobbs Ferry) and Yonkers Brewing Company teamed up to host a Beer Dinner Tuesday, November 17th at the brewery. The event, which runs from 7-10 p.m., features food stations and accompanying beer pairings and benefits the Food Bank For Westchester. The menu includes: […]

Farm-to-Wok at WUJI Restaurant in Scarsdale

When’s the last time you ordered Chinese food? I’m willing to bet what happened next: you made a crack about the meat, inhaled your food anyways, immediately felt drowsy, and then served as a “bloatation” device, floating your way through your post-meal MSG hangover. You’re smiling because you know I’m right. Why do we go back for more, fighting with the chopsticks to pick up those final, soy-sauce drenched pieces of white rice? We can’t get enough of the beef and broccoli, slurping up the egg drop soup, and the grand finale—a small piece of paper detailing our fortune popping [...]

By | 2015-08-24T15:53:12+00:00 August 24th, 2015|farm to table, westchester|1 Comment

Back to School Recipes from Dinner Solved!

Back to school is coming. If you’re a parent with elementary and middle school-aged children, you have a lot on your mind: back to school shopping, school supplies, and (of course!) the busy fall meal schedule. If prepping those weekday dinners between school meetings, team practices, and late night evenings at the offices isn’t stressful enough, in the AM you have the challenge of packing those school lunches. Will they eat it? Are they trading that apple for fruit snacks? What are they serving in the cafeteria? […]

By | 2015-08-24T16:15:36+00:00 August 20th, 2015|recipe|0 Comments

Photo Recap: IntoxiKate Brunch at L’inizio

February 22nd, Chefs Scott and Heather Fratangelo hosted the Westchester #FoodieNation at L'inizio for the first IntoxiKate event of the year (and the first IntoxiKate brunch!). The three-course prix fixe menu included mimosas and Bloody Marys for $32 per person. The photo recap of the event is below. For more photos, visit the IntoxiKate: Living Life Deliciously Faceboook page. Don't these photos look delish? Stop by L'inizio for their Sunday brunch, available from 1:30 am-3:30 p.m., to order off their a la carte or the two-course prix fixe menu ($20.95 per person and includes one Bloody Mary or seasonal mimosa). [...]

By | 2015-03-01T22:50:52+00:00 March 4th, 2015|hudson valley restaurant week, westchester|0 Comments

Event Recap: IntoxiKate Dinner at Benjamin Steakhouse

Last week, members of the Westchester #FoodieNation enjoyed an #intoxikating three-course dinner at Benjamin Steakhouse in White Plains. The event recap, in photos below, showcases the #BSHExperience. For more photos from the event, visit the IntoxiKate: Living Life Deliciously Facebook page. The specially designed menu for the IntoxiKate dinner. The three course meal was offered for $45 per person and included a glass of wine. Guest dined on main courses like Chilean sea bass, pasta primavera, chicken milanese, and steak (of course!). One of the options from the first course—organic salad and tomato in a delicious vinaigrette. Second course, I [...]

By | 2014-09-15T16:57:13+00:00 September 15th, 2014|westchester|0 Comments

RSVP to the Next IntoxiKate Event: The #BSHExperience at Benjamin Steakhouse

Steak anyone? It's time for another IntoxiKate dinner, and next month (September 10th to be exact), we're headed to White Plains for the #BSHExperience at Benjamin Steakhouse. Join IntoxiKate and members of the Westchester #FoodieNation for a three course meal—and a glass of wine! Deets and RSVP are below. Hope to see you all there! #BSHexperience with Intoxikate Wednesday, September 10th 6:30 p.m. 3 course prix fixe menu for $45++ Includes appetizer, main course, sides for the table, dessert with coffee or tea, and a glass of wine (house red or white) ++PLUS tax and gratuity. {Benjamin Steakhouse: 610 W. [...]

By | 2014-08-18T00:37:58+00:00 August 18th, 2014|westchester|0 Comments

Cook Gourmet Meals with Plated

If you enjoy a good meal like I do, odds are you also like to try new recipes at home. And when you're trying a new recipe, it's sometimes hard to track down the ingredients it calls for—trust me, I can write a whole entry on hunting down the Knorr tamarind soup base I use to make Filipino pork Sinigang soup. And, if you do happen to get your hands on that hard-to-find ingredient, you'll use a teaspoon of it in the recipe and then that spice will sit in your pantry for months on end, unused. That's why I'm [...]

By | 2013-11-24T13:38:52+00:00 November 27th, 2013|recipe|0 Comments