[fusion_builder_container hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” background_position=”center center” background_repeat=”no-repeat” fade=”no” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ video_aspect_ratio=”16:9″ video_loop=”yes” video_mute=”yes” border_style=”solid” padding_top=”20px” padding_bottom=”20px”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ spacing=”” center_content=”no” hover_type=”none” link=”” min_height=”” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” class=”” id=”” background_color=”” background_image=”” background_position=”left top” background_repeat=”no-repeat” border_size=”0″ border_color=”” border_style=”solid” border_position=”all” padding=”” dimension_margin=”” animation_type=”” animation_direction=”left” animation_speed=”0.3″ animation_offset=”” last=”no”][fusion_text]
Today on Fork This with IntoxiKate
Fork This with IntoxiKate airs Tuesdays from 6-7 p.m. on 1490 WGCH and wgch.com.
Tonight’s guests include:
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Matt Kay, Chef + Owner of Cedar Street Grill
When Dobbs Ferry is a rocking, usually it’s Cedar Street Grill that’s a-popping. And it’s no wonder why—Chef Matt Kay serves up some seriously fun, flavorful food paired with stellar cocktails. We chat with Matt about a whole heck of a lot—celebrating CSG’s six year anniversary, his spring/summer menus, and his participation in this year’s Burger + Beer Blast during Westchester Magazine‘s Wine + Food Festival.
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Fred Mastroianni, Owner of Little Big Bites Burger Bistro
When it comes to competing in Westchester Magazine‘s Burger & Beer Blast, Fred says he’s ready. Armed with a few varieties of his burger, he’s going to take on the 25+ other restaurants at the Kensico Dam Thursday, June 8th at 6 p.m. Thornwood’s Little Big Bites Burger Bistro has plenty to offer on their menu—from the Buffalo Blu (Pat La Frieda Beef Blend Burger Burger Coated in Panko Bread Crumbs, Deep Fried, Dipped in our House Made Buffalo Hot Sauce, Blue Cheese Spread, Crumbled Blue Cheese, Celery & Red Onion, Black Pepper Brioche Bun) to the Truffle (Pat La Frieda Beef Blend Burger Truffle Aioli, Sweet Balsamic Portobello, Brie, Black Pepper Brioche), Fred gives the low down on his burger bistro and his plan of attack. #gameon
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Bryan Fabrizzio, Mixologist for The Castle Hotel & Spa
The Castle Hotel & Spa is well-known for its luxurious bedrooms, THANN Sanctuary Spa, and delicious dining options at Equus. You may have even visited The Castle to attend a wedding or special event. But you may not know about the beautiful pool, tucked between the greenery, almost resembling a secret grotto. You can get a peek at the pool (no dipping toes) and their amazing cocktails during their summer poolside series. Here, I chat with mixologist Bryan Fabrizzio about how to make his favorite summer cocktail—a simple white sangria.
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Fork This with IntoxiKate
Listen live at 6 p.m. on 1490 WGCH (Westchester and Fairfield Counties) or wgch.com (everywhere!).
After the show, the interviews will be available via podcast on SoundCloud and more.
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