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Spring Menus + Seasonality with Leslie Lampert

by Katie Schlientz
written by Katie Schlientz
leslie lampert

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“Local tastes better.” You can taste Leslie Lampert’s mantra in every bite. I recently swung by Mount Kisco to join Leslie for lunch at her Mount Kisco eatery, Cafe of Love, where she recently unveiled her spring menu (check out a few photos below.) We chatted all things food, seasonal menus, inspiration, and her expansion—she recently opened up another Ladle of Love in Bronxville. Check out the interview below.

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intoxikate

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Catch Leslie Lampert in Action

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Cafe of Love

38 E. Main St.
Mt Kisco, NY 10549
914-242-1002
cafeofloveny.com

Ladle of Love

11B S. Moger Ave.
Mt Kisco, NY 10549
914-242-9661
www.ladleoflove.com

Ladle of Love -Bronxville

18 Palmer Ave.
Bronxville, NY 10708
914-346-8883
www.ladleoflove.com

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chefscocktailseat + drinkFork This Radiowestchester

Latin Cuisine + Mango Margaritas with Arlen Gargagliano

by Katie Schlientz
written by Katie Schlientz
Arlen Gargagliano

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There’s lots to love (and laugh about!) in my most recent interview with chef, cookbook author, and mixologist Arlen Gargagliano. While she may have hung up her apron momentarily—fingers crossed—to return to her teaching roots, Arlen still actively hosts cooking classes in her home and partakes in food events. You can catch her spicing it up with her Mango and Roasted Jalapeño Margarita at Siegel Bros. Wine & Spirits shop in Mount Kisco on May 4th (details below), and here, we chat about the event, authoring cookbooks, and her love for Latin American cuisine.

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intoxikate

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Catch Arlen Gargagliano in Action

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Cinco de Mayo Mixology Session

Thursday, May 4th, 2017
5:30 to 7:30 p.m.
Siegel Bros. Wine & Spirits
Arlen Gargagliano will be whipping up her famous Mango and Roasted Jalapeño Margarita. Stop by for a spirited demonstration and taste this delicious signature drink. P.S. Arlen will also be selling her two cookbooks—Calypso Coolers and Mambo Mixers—so you can score more delicious drink and recipe ideas for your next party.

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Fork This: Cinco de Mayo Cocktails + Spring Menus to Love

by Katie Schlientz
written by Katie Schlientz
cafe of love

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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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Arlen Gargagliano, Chef, Cookbook Author + Cocktail Enthusiast

When she’s not in teacher-mode, Arlen is hosting cooking classes and whipping up delicious cocktail creations. The author of Calypso Coolers and Mambo Mixers is headed to Siegel Bros. Wine & Spirits shop in Mount Kisco to demonstrate the perfect margarita for Cinco de Mayo. Catch her Thursday, May 4th from 5:30 to 7:30 p.m. shaking her Mango and Roasted Jalapeño Margarita. Lucky you—you can score a signed copy of her book and also get a taste of the signature drink. In tonight’s show, I dream about tasting this margarita (seriously, I cannot wait!), but also dive into Latin American flavors and cuisine, tapping into Arlen’s vast cooking knowledge and passion.

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Leslie Lampert, Chef and Owner of Love Hospitality Group

Leslie’s empire all has one theme in common—pairing local ingredients with love. There’s her catering company, Love on the Run, and first ventures, Ladle of Love and Cafe of Love in Mount Kisco, but she recently added another Ladle of Love in Bronxville. And when you’re feeling a feisty craving coming on, you can get your love-in-a-bowl fix at Mrs. Green’s or Fresh Direct. During tonight’s show, I chat with Leslie about her current menu at Cafe of Love, the art of menu writing, and spring ingredients we (yep!) love. If you are familiar with her flavor-forward seasonal food, there’s one thing you know for sure—#localtastesbetter.

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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!).

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Homemade Pasta + Stellar Sauce at Cotto Wine Bar Stamford

by Katie Schlientz
written by Katie Schlientz
cotton wine bar stamford

[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” overlay_opacity=”0.5″ 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_youtube id=”https://www.youtube.com/watch?v=_16VpIPFD-A&feature=youtu.be” width=”768px” autoplay=”true” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” /][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sep_color=”rgba(224,222,222,0)” top_margin=”15px” bottom_margin=”15px” alignment=”center” /][fusion_code]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[/fusion_code][fusion_separator style_type=”single|dotted” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” top_margin=”40px” bottom_margin=”15px” icon=”fa-cutlery” icon_circle=”yes” alignment=”center” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][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” overlay_opacity=”0.5″ border_style=”solid” padding_top=”20px” padding_bottom=”20px”][fusion_builder_row][fusion_builder_column type=”3_4″ layout=”3_4″ 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]

ON THE MENU

Click on the images below to dive in to some serious #foodporn.

[/fusion_text][fusion_images picture_size=”fixed” hover_type=”none” autoplay=”no” columns=”5″ column_spacing=”13″ show_nav=”yes” mouse_scroll=”no” border=”yes” lightbox=”yes” hide_on_mobile=”small-visibility,medium-visibility,large-visibility”][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-6-1030×1030.jpg” image_id=”5911″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-5-1030×1030.jpg” image_id=”5910″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-3-1030×1030.jpg” image_id=”5908″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-7-1030×1030.jpg” image_id=”5912″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-2-1030×1030.jpg” image_id=”5907″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-1-1030×1030.jpg” image_id=”5906″ linktarget=”_self” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/03/CottoWineBar-4-1030×1030.jpg” image_id=”5909″ linktarget=”_self” /][/fusion_images][fusion_text]

THE DETAILS

If you’re looking for an authentic Italian eatery in Stamford, Cotto Wine Bar instantaneously transports you to a small café in Rome. From the homey ambiance to the authentic, imported foods, restaurateurs Claudio and Silvy Ridolfi create an intimate, delicious experience. Yes there’s tapas, a slamming charcuterie platter, and brick oven-fired pizzas, but here the homemade pastas by Chef Rolando Guardado are the star. Accredited Sommelier Ian Toogood and mixologist Eric Bufo, add the one-two punch for a winning combo.

Cotto Wine Bar is open 7 days, lunch, dinner and Sunday brunch
Happy Hour: Monday – Friday, 4-7 p.m., $5 Wine, $7 Cocktails, 3 Tapas $15
Live Music: Thursdays at 7 p.m.

[/fusion_text][/fusion_builder_column][fusion_builder_column type=”1_4″ layout=”1_4″ 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_map address=”51 Bank St, Stamford, CT 06901″ type=”roadmap” zoom=”14″ scrollwheel=”yes” scale=”yes” zoom_pancontrol=”yes” animation=”no” popup=”yes” map_style=”default” infobox=”default” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” /][fusion_separator style_type=”none” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” sep_color=”rgba(224,222,222,0)” top_margin=”15px” bottom_margin=”15px” alignment=”center” /][fusion_text]

COTTO WINE BAR

51 Bank St.
Stamford, CT 06901
203-914-1400
www.cottowinebar.com

 

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cocktailscraft beereat + drinksavorysweetwestchester

Crafty Libations + Upscale Pub Food at Rye House in Port Chester

by Katie Schlientz
written by Katie Schlientz
Rye House Port Chester

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ON THE MENU

Click on the images below to dive in to some serious #foodporn.

[/fusion_text][fusion_images picture_size=”fixed” hover_type=”none” autoplay=”no” columns=”5″ column_spacing=”13″ show_nav=”yes” mouse_scroll=”no” border=”yes” lightbox=”yes” hide_on_mobile=”small-visibility,medium-visibility,large-visibility”][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-1-1030×1030.jpg” image_id=”6002″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-2-1030×1030.jpg” image_id=”6003″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-3-1030×1030.jpg” image_id=”6004″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-4-1030×1030.jpg” image_id=”6005″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-5-1030×1030.jpg” image_id=”6006″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-6-1030×1030.jpg” image_id=”6007″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-7-1030×1030.jpg” image_id=”6008″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-8-1030×1030.jpg” image_id=”6009″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-9-1030×1030.jpg” image_id=”6010″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-10-1030×1030.jpg” image_id=”6011″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-11-1030×1030.jpg” image_id=”6012″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-13-1030×1030.jpg” image_id=”6013″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-14-1030×1030.jpg” image_id=”6014″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-15-1030×1030.jpg” image_id=”6015″ linktarget=”_self” alt=”Rye House Port Chester” /][fusion_image image=”https://intoxikate.com/wp-content/uploads/2017/04/Rye-House-16-1030×1030.jpg” image_id=”6016″ linktarget=”_self” alt=”Rye House Port Chester” /][/fusion_images][fusion_text]

THE DETAILS

Seasoned restaurateurs Michael Jannetta, Robert Lombardi, Dan Forrester, and Jeffrey Skiba offer a spirited American tavern combining upscale pub food with a master mixology program, with craft beer, lively libations, and a very accessible wine list. Rye House in Port Chester offers  sharable small plates, seasonal salads, and hearty entrées, taking culinary cues from the many cities, ports, and cultures that illustrate the American landscape, with an emphasis on local sourcing, fresh, from-scratch cooking.

Open For Dinner: Monday – Thursday
Lunch and Dinner: Friday – Saturday
Brunch and Dinner: Sunday

Happy Hour
Monday – Friday, 4-7 p.m.

$8 Kids Menu
Free on Sundays after 5 p.m.
Wednesdays, 1/2 price bottles of wine
Live Music

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RYE HOUSE

126 North Main St.
Port Chester, NY 10573
914-481-8771
www.ryehousepc.com

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cocktailscraft beereat + drinkfairfieldsavorysweet

Killer B Norwalk

by Katie Schlientz
written by Katie Schlientz
killer b norwalk

Please note: If you are currently on any sort of diet, do yourself a favor and skip this post. I know, I know. I’m supposed to WANT the views. But listen, I’m looking out for you. There’s only very tempting, calorically-dense food porn ahead. Also, I wouldn’t read on an empty stomach, because you may start licking the screen. #seriously

You’ve been warned 🙂

Sometimes, a food experience so big comes across your plate and your can’t get it off your mind. And that’s exactly what Norwalk’s Killer B is all about. The eatery boasts some seriously flavorful burgers, bacon, bourbon, and beer, creating an over-the-top experience your friends ask you about over and over again since you posted your dinner on Instagram. (FYI Greg, we’re coming for you…)

Forget the white tablecloth experience most of the eateries in our area offer, and dive into these dangerously delicious photos. (And once you’re done perusing, scroll to the bottom to get the deets on how you can book your much needed visit to Killer B.)

killer b norwalk

Greg Pettinella, founder, kicks off the pub experience with killer cocktails. And this one—the Smoking’ B—creates a table side experience that’ll leave you smoking… literally. The cocktail starts with Jim Beam Black Bourbon and Bittermilk smoked honey sour aromatic bitters, topped off with a rather large sphere of ice and a toasted orange slice, is brought to you with a smoke box.

killer b norwalk

The cocktail is popped inside, and the magic starts to happen, with smoke filling the box and infusing some smoky flavor into the drink.

killer b norwalk

An amazing cocktail is the result, and your outside-the-box experience at Killer B has begun.

killer b norwalk

The next B in line? Bacon, and presentation doesn’t fall short here either. Off of an industrial-looking clothesline hangs strips of thick cut bacon. And, of course, the bacon comes in different flavors—bourbon (duh!), butterscotch, fire, honey, and orange.

killer b norwalk

If the bacon adorned with clothespins wasn’t fun enough the Volcano Potatoes will seal the deal. One of my favorite dishes, the baked potato is stuffed with onion, melted cheese, Sriracha (spicy), and honey (sweet), before the entire dish is wrapped in bacon for the salty kick. Does it get any better? (Spoiler alert… Keep reading!)

killer b norwalk

Here’s a question: if you had to give bacon or cheese up for the rest of your life, which would you chose? Thank your lucky stars that’s not a real world scenario with the Bacon Wrapped Fried Mozzarella served with a bacon bourbon sauce.

killer b norwalk

Okay, here’s another IntoxiKate favorite inventive (and tasty!) switch up. The Beer Cheese and Bacon “Nachos” aren’t your average app. Beer cheese, salsa fresca, bacon and sour cream smother house made potato chips, which were a really nice substitute for the standard corn chip.

killer b norwalk

Okay, I know I enticed you with those up front, and I feel like I’ve led you on long enough. The dish that’s gone viral—and rightfully so—is the Lazy Man Lobster Mac. Big enough to serve two or three, this dish sits upon a butcher block and features three pounds of lobster and the restaurant’s signature mac’n’cheese with lobster stuffed into the tail of the crustacean.  Mouths drop as it makes its way from the kitchen to your table, and this baby doesn’t last long.

killer b norwalk

Okay, on to the next B: Burgers! If you have a few health nuts at the table, or just want to add a little green to the bacon diet, try the Cheeseburger Salad with mixed greens, tomato, pickles, onions, and this really banging creamy bourbon bacon dressing. Oh, and let’s not forget the juicy burger, cooked to perfect, and smothered in American cheese.

killer b

If you want to know if your date is as into food as you are, take him/her to Killer B for this challenge. The Killer Queen B is a double decker pork patty and beef patty, candied bacon, provolone, LTOP, and bourbon bacon mayo, all housed between two bacon grilled cheese sandwiches. Feeds four (at least!) and take it from IntoxiKate—it’s easier if you take it apart!

killer b norwalk

I will confess—at this point of the tasting, I felt like I needed to be rolled out of here. That’s A LOT of food. But it was worth every calorie consumed, and because everything tasted so good (and I’m committed to tasting everything FOR YOU!), I kept on keeping on. And that’s when this gem of a burger hit the table.

The Country Style Burger is served open-faced, so you can see everything you’re about to dig into. Lettuce, tomato, black bean corn salsa, onion rings, and that signature juicy piece of meat sit atop sweet cornbread.

killer b norwalkIf the Killer B’s don’t get you, this one will, my sweet tooth! The eatery’s over-the-top eating experiences don’t stop at dinner, and throw you right into dessert. Monster-sized shakes with all sorts of candy-goodness grace the tables. And if you can fit it, I say there’s no going back now.

If you need me, I’ll be at the gym… For days. (But I’d go back in a heartbeat and do it all again!)

 

{Killer B: 80 Washington St., Norwalk, CT, 203-853-2326, www.killerbsono.com}

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cocktailscraft beereat + drinkfairfieldfor the kitchenFork This Radiosavorysweetwestchester

Symrise Flavor, Hillside Food Outreach + Killer B

by Katie Schlientz
written by Katie Schlientz
fork this radio

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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:

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][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” overlay_opacity=”0.5″ border_style=”solid” padding_top=”20px” padding_bottom=”20px”][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ 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_imageframe image_id=”5881″ style_type=”bottomshadow” hover_type=”none” align=”center” lightbox=”no” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” animation_direction=”left” animation_speed=”0.3″]https://intoxikate.com/wp-content/uploads/2017/03/16e7f20.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”2_3″ 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” element_content=””][fusion_text]

Emmanuel Laroche, VP of Marketing of Symrise

 

Did you ever wonder how trending flavors make their way onto products on store shelves? Emmanuel Laroche explains how Symrise works with product developers to create the hottest products on the market. He also talks innovation—offering up information on how the culinary world influences the savory, sweet, and beverage categories.

[/fusion_text][/fusion_builder_column][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_separator style_type=”single|dotted” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” top_margin=”10px” bottom_margin=”10px” alignment=”center” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][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” overlay_opacity=”0.5″ border_style=”solid” padding_top=”20px” padding_bottom=”20px”][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ 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_imageframe image_id=”5882″ style_type=”bottomshadow” hover_type=”none” align=”center” lightbox=”no” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” animation_direction=”left” animation_speed=”0.3″]https://intoxikate.com/wp-content/uploads/2017/03/logo.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”2_3″ 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” element_content=””][fusion_text]

Kathy Purdy, Founder of Hillside Food Outreach

Hillside Food Outreach is a non-profit food delivery agency helping those in need in our community. Founded by Kathy Purdy, she offers her inspiring story on how she created the organization and how you an help those in need. Spoiler alert! Purdy also talks about the Dancing with the Stars fundraiser, where you can vote for yours truly by making a $10 donation (all tax dectuble) to Hillside Food Outreach.

 

[/fusion_text][/fusion_builder_column][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_separator style_type=”single|dotted” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” top_margin=”10px” bottom_margin=”10px” alignment=”center” /][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container][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” overlay_opacity=”0.5″ border_style=”solid” padding_top=”20px” padding_bottom=”20px”][fusion_builder_row][fusion_builder_column type=”1_3″ layout=”1_3″ 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_imageframe image_id=”5883″ style_type=”bottomshadow” hover_type=”none” align=”center” lightbox=”no” linktarget=”_self” hide_on_mobile=”small-visibility,medium-visibility,large-visibility” animation_direction=”left” animation_speed=”0.3″]https://intoxikate.com/wp-content/uploads/2017/03/Killer-B-Norwalk-300×300.jpg[/fusion_imageframe][/fusion_builder_column][fusion_builder_column type=”2_3″ layout=”2_3″ 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” element_content=””][fusion_text]

Greg Pettinella, Restaurateur  and owner of Killer B

This unabashed line-up gets its due at South Norwalk’s newest gastro bar, Killer B.  Restaurateur Greg Pettinella has taken everyone’s favorite food and drink and instead of just including a few of these items within a larger menu, he has centered the entire menu around the four Bs—bourbon, beer, bacon, and burgers. Post coming soon (with some seriously fun #foodporn!).

 

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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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eat + drinkhudson valley restaurant weeksavorysweetwestchester

HVRW at Dubrovnik in New Rochelle

by Katie Schlientz
written by Katie Schlientz
dubrovnik new rochelle

Hudson Valley Restaurant Week (#HVRW) is the perfect opportunity to try new restaurants in and around Westchester. The event runs through this weekend, so make sure to make those reservations to take advantage of the deal—$32.95 for a three-course dinner and $22.95 for a three-course lunch.* At the beginning of two-week-long event, I offered my tips on where to go this year, and mentioned I was checking out a restaurant that’s been on MY list for quite some time.

The interior is small but very cozy. Upon collecting my valet ticket (thank goodness for that in this area of New Rochelle), I entered the eatery to find myself in front of a pretty large bar. The dining room is off to the left, and I loved all of the details—arches, tile work, and contrast of the orange-red roses on every table.

dubrovnik new rochelle

Last night, I visited Dubrovnik in New Rochelle. The eatery, dedicated to Croatian cuisine, was one of the best meals I’ve had in Westchester. Fresh, ingredients were incorporated into flavor-forward dishes, cooked to perfection. Dubrovnik is one of those locations I’ve heard great things about, and didn’t disappoint.

dubrovnik new rochelle

 

I started off with the seafood option for my first course, selecting the Grilled Shrimp and Calamari with White Cabbage Salad. The appetizer turned out to be my favorite course of the meal—the shrimp and calamari were cooked and seasoned perfectly. The garlic and citrus flavors paired perfectly with the cabbage salad, which had a strong (but delicious) vinegar-based dressing.

dubrovnik in new rochelle

 

While I went with lighter fare, my fellow foodie friend had a vivacious appetite (I’m guessing it was the post-snowapocalse fever), and ordered the “Skradinski” Risotto—a slow cooked veal risotto that was nothing short of incredible comfort food.

dubrovnik in new rochelle

 

I happen to love branzino, so when they friendly waitstaff presented this option as the Catch of the Day, I didn’t hesitate. I was rewarded with one of the freshest, sweetest fish dishes in memory, topped with garlic, parsley, and olive oil. I wasn’t crazy over the cabbage and potato side salad, but I think I indulged on too much cabbage during the first course.

dubrovnik in new rochelle

 

Usually, I don’t order chicken at restaurants (I eat enough of it at home!), but I was glad my dining partner did. The wild mushroom sauce and truffle oil on the Chicken ‘Tetka Nikica’ with the mashed potatoes was fragrant and rich.

dubrovnik in new rochelle

 

Although both of my dishes were on the lighter side, we were sharing plates, so by the time we were asked about dessert, I didn’t think I could fit anymore. But when our server described the Palačinke (the Croatian-style crêpes with fruit jam), I couldn’t say no. The crêpe was light and airy; the lemon filling was light, and not too sweet. It was the perfect ending to a delicious meal.

I had checked into the restaurant on Facebook, so a lot of people asked about my experience (they couldn’t wait until the post!). I’ll tell you what I told them—this was one of my top dining experiences in Westchester, and one of the best Hudson Valley Restaurant Week meals I’ve had. In short? Head to Dubrovnik.

 

{Dubrovnik: 721 Main Street, New Rochelle, 914-637-3777, www.dubrovnikny.com}

*Prices exclude beverages, tax, and tip.

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cocktailscraft beereat + drinkholidayhudson valley restaurant week

Hudson Whiskey, Yonkers Beer & Irish Fare from Empire City Casino

by Katie Schlientz
written by Katie Schlientz
fork this radio

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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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Ralph Erenzo, founder of Hudson Whiskey

While we still have a few more days to celebrate Hudson Valley Restaurant Week, it’s also the perfect time to recognize some of those local purveyors who play a (meaningful!) supportive role to our HV restaurants. Ralph Erenzo is at the top of the list. The founder of Hudson Whiskey produces a list of spirits with 90% of the ingredients sourced locally. From Hudson Manhattan Rye Whiskey, to the popular Hudson Baby Bourbon, to Halfmoon Orchard Gin (created from local apples) and Indigenous Wheat Vodka, he’s cornered the spirits market and owns the title as the first New York State distillery since prohibition.

Between distillery tours and the restaurant, Tuthill House on the Mill, Erenzo transformed the Tuthilltown Gristmill—the oldest continuously operated water powered gristmill in New York State—into a food-and-spirits-lover destination in Gardiner, NY.

Photo courtesy of Hudson Whiskey

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Dave Hartmann, brewmaster for Yonkers Brewing Co.

Okay, let’s get real. If you haven’t jumped on the Yonkers Brewing Co. bandwagon yet, you don’t know what you’re missing. The Rubbo and Califano team recently added Dave Hartmann as brewmaster to their roster, and have a slew of amazing events coming up, including their “Taste the Innovation” tasting event, unveiling Dave and his new brews on March 24th.

Even cooler? Dave just brewed a beer in honor of his Eminence Timothy Cardinal Dolan. The Cardinal Dolan’s Cream Ale and their Irish Red are currently on tap for St. Patrick’s Day (among some other pretty flavor-forward craft brews in the tasting room).

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Clare Galterio, Advertising and PR Manager for Empire City Casino

Empire City Casino at Yonkers Raceway is more than a hot spot to test your Irish luck—the cultural hub hosts music, sports, comedy and food events all year long. But during the St. Patrick’s Day season, the casino offers quite a few amazing things—a shuttle to Saturday’s Yonkers St. Patrick’s Day Parade, an Ireland vacation giveaway (available to club members only, so sign up!), and a lineup of incredible Irish fare at Dan Rooney’s Sports Pub (see left). Tune in to tonight’s show where Clare shares all of the details!

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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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