March 14, 2008
by Ann Marie Fallon
At Quaker Hill Tavern, located on Bedford Road at the intersection of Routes 120 and 117, you don’t have to wait until Monday to celebrate St. Patrick’s Day. Already festooned with shamrocks, this weekend the tavern will feature Irish step dancing as well as singing by an Irish duo.
The menu will include such Irish favorites as corned beef and cabbage, shepherd’s pie, potato leek soup, and plenty of manager Erin Teter’s grandmother’s secret-recipe Irish soda bread.
For the last three years — March marks the restaurant’s third anniversary — under the watchful eye of Judy Quinn and her daughter and son in-law, Kelly and Tim Sullivan, the Quaker Hill Tavern team has built its reputation as a family restaurant. The staff and bartenders have remained constant, greeting visitors with a familiar smile and remembering the likes and dislikes of their regular patrons. Its homey feel and relaxed atmosphere, customers say, make it the “ ‘Cheers’ of Chappaqua.”
Patrons enter on the bar side of the restaurant and are immediately greeted by a large display of photos featuring Greeley sports teams. Tim “Sully” Sullivan is also an assistant coach of Greeley’s varsity football team. The tavern maintains a connection to Greeley grads of all ages by hosting what they call the “Mud Bowl,” a day-after-Thanksgiving tradition which brings Greeley alumni together to play football and catch up. “Mud Bowl” article 11/28/07
Sit long, talk much
The wall at the far end of the bar is filled with placards, some with slogans, others with place names, suggesting that patrons “Sit long, talk much” or reminding them that “Better days are coming, they’re called Saturday and Sunday.” According to tavern owner Quinn, the display started with a few signs of her choosing, then gradually customers started adding signs from places they had visited or of sentiments they found amusing, like “A clear conscience is a sign of a bad memory.” Customer’s contributions to this gallery are signed and dated on the back before claiming a place of honor on the wall for all to see.
The main dining room is adorned with old photographs of New Castle featuring familiar locations and former police and fire companies who served the town. Also, resting in a glass case mounted on the wall is a much-cherished American flag given to the Sullivans by a close friend in the military who is serving in Iraq.
St. Patrick’s Day with all its traditions comes but once a year. But Quaker Hill Tavern offers New Castle their recipe for Shepherd’s Pie to enjoy all year long.
Quaker Hill Tavern Shepherd’s Pie
Ingredients:
1 lb. ground chuck
1 large white onion, diced small
2 cloves garlic, minced
3 carrots, diced
½ lb. frozen peas
mashed potatoes
¼ cup Worcestershire sauce
1 quart beef stock
1 cup red wine
Salt & pepper to taste
Directions for preparation: In a sauté pan brown beef, then add onions, carrots and minced garlic. When these vegetables are sautéed, add beef stock, wine and Worcestershire sauce. Simmer for one hour. Add frozen peas and cook another ten minutes
Fill serving dishes with mixture and top with mashed potatoes. Put in 400 degree oven to brown the top of the potatoes.
Kelly and Judy
Senter Street Firehouse
New Castle Police
Bud, Quaker Hill Tavern Bartender
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