May 9, 2008
by Christine Yeres
By the time Takayama opened twelve years ago in downtown Chappaqua, sushi-dependent New Yorkers newly transplanted to the suburbs were relieved to find a sushi source already in place here. As a cuisine wave, sushi has since settled from Pacific-size to Atlantic-size, but Takayama remains a culinary staple of the town, plunk in the middle of the downtown’s “restaurant row”—OK, “triangle”—along with destination restaurants like Le Jardin du Roi and Grappolo and the remade Lyla’s. Weekdays, Takayama draws adults at lunch, students after school, and carrys on a brisk take-out trade weekday evenings, mainly of sushi.
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April 11, 2008
by Susie Pender and Christine Yeres
Passover begins next Saturday at sundown. When making preparations for the family gathering, don’t forget the wine. Our local wine merchants have provided their recommendation of what would go with the traditional brisket or turkey, as well as some less typical choices: salmon, veal or chicken.
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April 4, 2008
On behalf of all the men and women of the Chappaqua Volunteer Fire Department we would like to thank the community for showing their support by coming to our March 30th Pancake Breakfast. The money we raised will be going into our 100th anniversary fund to help us offset expenses of our celebration with the Town. We are currently planning a big celebration for our 100th anniversary in September of 2010. I am sure the community will be quite impressed with everything we are planning. Events will include a parade and fireworks, possibly even a carnival among other things. You can view photos here in the photo gallery.
Andy Metz,
Chief, Chappqua Fire Dpeartment
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March 21, 2008
by Susie Pender
Although they will not be serving a special Easter brunch or dinner, Le Jardin du Roi will have all its usual menu items available on Easter Sunday, including lamb. If you love the lamb tenderloin there, here’s the recipe from Cristiaan Lorson.
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March 21, 2008
by Susie Pender
So what goes well with spring lamb or fresh ham, typical staples of an Easter feast? Or perhaps you’re serving turkey in a break with tradition? We asked Dodd’s Wine Shop of Millwood, Hill Top Wines and Spirits at the top of King Street and Chappaqua Wine and Spirits in downtown Chappaqua for their suggestions. They came up with myriad choices for the discerning palates of our readers .
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By Amy Barone
November 16, 2007
Sweet potato pies covered with pecans, mushrooms stuffed with sausage, turkey seasoned with sage, thyme and marjoram roasting in the oven. These are the familiar smells and tastes of Thanksgiving.
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Miyase Katircioglu shows you how, step-by-step.
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