Westchester Health & Life's June 2010 issue

health&lifeWESTCHESTER

June 2010/$3.95

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healthwatch

� Little ears learn to hear� A local cop’s

weight-loss story� Why breastfeeding is best

T H E G O O D L I V I N G M A G A Z I N E f r o m W E S T C H E S T E R M E D I C A L C E N T E R

VOTE!Westchester’s cutest baby

Sailing lessons on the Hudson

A TASTE• Where chefs shop• Most-requested

dessert recipes• Wine pairing tips• Authentic ethnic fare... and more!

of Wes tches te r

CoverWST_Apr2010.v2 5/18/10 12:05 PM Page C1

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June 2010

Westchester whispers· I am Ironman · Craft beer here · Cast your vote:

Westchester’s cutest baby! · Fresh-baked bliss ·

Come sail away · FREE skin scan! · Westchesterlights up!

Flash Captured moments around the county

Health Watch· Joining the ‘thin’ blue line · Ski trip with a brand-new heart · A child can now hear, thanks to technology · Gift of a smile · New moms note:The breast is best · Imaging—and imagination

Westchester gourmetFine fare in the air Soaring views and stellarservice highlight a meal at 42 in White Plains.

Where to eat Your Westchester County dining guide

Be there! A listing of local events you won’twant to miss

What’s happeningat Westchester Medical Center

Faces of WestchesterGet a grip

Where chefs shopTag along on a local restaurateur’s buying trip—andhear 4 others share their sources.

Serving up secrets‘What’s your most-requested dessert recipe?’ Weasked three top Westchester chefs. Here’s whatthey revealed.

Perfect pairings Two local experts suggest appropriate wine pairingsfor four common dishes.

Grape expectationsWhat happens if you choose wines by their labels?

A taste of home Where do Westchester residents from around theworld find authentic native cuisine? Six of them dishon their favorite area restaurants and specialty shops.

Tempting spaces 3 top Westchester dining spots for those with anappetite for fine design

42 27 32

Contents

32

27

16

Features

Departments

35

36

38

34

13

42

44

54

56

52

18

COVER IMAGE: CHRISTOPHER BARTH


Welcome letter

Editor’s letter

6

8

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Why call movie phone?

WITH THE ARRIVAL OF SPRING AND THE UPCOM-ing summer, Westchester Medical Center has some excitingnews to share.

I am pleased to announce the opening of two newand enhanced programs that will provide unique resourcesto the Hudson Valley region. Our Advanced Imaging Centerrecently launched a Women’s Imaging Center that brings allwomen’s imaging needs, including breast-care and bone-density scanning services, into one comfortable and conve-nient location on our campus. At its helm is Julian W.Sanchez, M.D., an experienced and nationally known mam-mographer, whom you can read more about on page 25.

In addition, the Balance Center at WestchesterMedical Center has relocated to a state-of-the-art facilitywith the most advanced technology and equipment forevaluating and treating dizziness, vertigo and chronic bal-ance problems. Led by neurotologist and skull-base surgeonKatrina R. Stidham, M.D., the experienced staff of theBalance Center includes audiologists, physical therapistsand other professionals trained specifically to diagnose andhelp resolve balance issues.

And, finally, please join me in congratulating 6-year-old Frankie Flora, a patient of our Maria Fareri Children’sHospital, on being named a “Champion” for New YorkState by the Children’s Miracle Network Champions pro-gram, which honors remarkable children from the UnitedStates and around the world who have triumphed despitesevere medical challenges. Frankie, who is fromPoughkeepsie, was chosen for his indomitable spirit andcourage as he continues to recover from a dog attack thatoccurred last year.

Our thoughts are with Frankie as he represents NewYork at the White House and Walt Disney World as a trueexample of the heroic spirit we see in so many of our adult

and pediatric patients who haveovercome insurmountable odds.

Exciting advances

Welcome LETTER

MICHAEL D. ISRAEL

President and CEOWestchester Medical Center

For additional information about Westchester Medical Center, visit ourwebsite at www.worldclassmedicine.com.

Sincerely,

CEO_WST_0310_v2.jc 5/19/10 5:39 PM Page 4

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RUN 2BIKE 15RUN 2TO BENEFIT THE JOEL A. HALPERNREGIONAL TRAUMA CENTER ATWESTCHESTER MEDICAL CENTER

Valhalla, NY 10595www.worldclassmedicine.com

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ENTRY FEE:Individuals: $50, $65, $75 on Race DayTeams: $80, $100, $120 on Race Day10-week training schedule available online at www.nytri.org

AWARDS:Top 3 overall and 5-year age groups

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2010 BIATHLON

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ENT Faculty Practice

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WHAT COULD BE MORE FUN THAN FOOD? NOTmuch, we discovered, as we had an especially good timepreparing this, our “Taste of Westchester” issue. Indeed, thismonth’s foodie focus gave us an excuse to satisfy all mannerof culinary curiosities.

For instance: Where, we wondered, do the bestrestaurant chefs buy the top-notch ingredients they use tocreate their edible enchantments? In “Where Chefs Shop”on page 27, one gifted restaurateur takes us on a shoppingexpedition, while four others chime in to share their (some-times secret) sources.

Our foodie hearts emboldened, we then asked chefs atthree other notable Westchester eateries not only to identifytheir most-requested dessert recipes, but to share them.Happily, they obliged, as you’ll see on page 32.

Tapping into the rich diversity of Westchester’s ownpopulation, we next asked six county residents—each ofwhom hails from a different foreign land—to reveal theirfavorite local places to find their native cuisines. See theirpicks on page 36.

All this talk of food had us also longing for drink—but what to sip with our favorite fare? On page 34, two wineexperts recommend their top pairings for four differententrée selections, forever easing our what-to-serve-with-what uncertainties. Still, we couldn’t help but wonder: Whatif a wine was chosen based on the beauty of its label alone?Would such unsavvy selecting leave a sour taste or revealnew oenophilic delights? It was a little of both, as you’ll seein our taste test on page 35, where three wine lovers rendertheir judgments on a trio of bottles picked purely for theireye-catching designs.

You’ll learn about more tasty sips in our WestchesterWhispers section, page 13, where we profile a local micro-brewery that crafts a host of delectable beers. We’ll also tellyou about an organic bakery in Scarsdale that whips up“unquestionably gourmet” goodies, as one customer attests—and then point you toward a local triathlon training groupthat could certainly help you stave off the extra padding you’dlikely acquire sampling all the wonderful treats in this issue.

Have a wonderful June, andhappy dining!

Incredible edibles!

RITA GUARNAEditor in Chief

Editor’s LETTER

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CLIENT: Westchester Medical CenterFILE NAME: WMEDGNL00725 CL Chris_WHL.indd JOB Description: Countless Lives Ad PREPARED BY: Princeton PartnersSPACE: AdTRIM SIZE: 8.375”w x 10.875”hCOLOR: CMYK

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Christopher Kirschbaum, brain surgery patient

Spent snow day playing with friends

Came home with excruciating headache

Diagnosed with life-threatening condition in his brain

Rushed to Maria Fareri Children’s Hospital

Life saved by pediatric neurosurgery team

Celebrated 13th birthday with pool party

Like any 12 year-old, Christopher Kirschbaum loves “snow days.” But without warning, Christopher’s happy, fun-filled day-off from school in January 2008 took a frightening turn for the worse. He came home from sledding complaining of a severe headache. Thinking he had a concussion, Christopher’s mom took him to their local emergency room for an examination.

What they found shocked everyone. Christopher did not have a concussion, but rather a bleeding brain that was swelling inside his head. The bleed was caused by a dormant arteriovenous malformation (AVM) that awoke that day. Christopher’s life was in immediate danger, and he was rushed to Maria Fareri Children’s Hospital at Westchester Medical Center.

Thanks to the clinical expertise of a hospital staff trained specifically for children’s care, the surgeries were successful, and in just a few days Christopher was writing, talking and watching the football playoffs from his hospital room. Seven months later and fully recovered, he celebrated his 13th birthday with a splash.

Maria Fareri Children’s Hospital at Westchester Medical Center is a world-class hospital. Our doctors, nurses and staff are the leading experts in advanced pediatric medicine and are equipped with the latest medical technologies.

Westchester Medical Center. One hospital, changing countless lives.

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Westchester Health & Life Staff

editor in chief

RITA GUARNA

art director SARAH LECKIE

senior editor TIMOTHY KELLEY

managing editor JENNIFER CENICOLA

assistant editorKRISTIN COLELLA

internsPATRICE HORVATH,

DIANE SZULECKI

group publisherWILKIE F. BUSHBY

executive vice president, publishing director

DEBORAH JONES BARROW

advertising account executivesLOUISE DEMMEL, MARY MASCIALE

director, internet & new media NIGEL EDELSHAIN

web editor ANNMARIE MARANO

director of production CHRISTINE HAMEL

sales & marketing coordinatorELIZABETH MEE

senior art director, agency servicesKIJOO KIM

director of advertising servicesTHOMAS RAGUSA

circulation director LAUREN MENA

editorial contributions:The editors invite letters, article ideas and other

contributions from readers. Please write to

Editor, Westchester Health & Life, 110 Summit

Avenue, Montvale, NJ 07645; telephone

201-571-7003; fax 201-782-5319; e-mail

[email protected]. Any manuscript or

artwork should be accompanied by a self-

addressed envelope bearing adequate return

postage. The magazine is not responsible for the

return or loss of submissions.

advertising inquiries:

Please contact Wilkie Bushby at 201-571-2220

or [email protected]

J U N E 2 0 1 0


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®

m e d i c a l c a b i n e t r y

Westchester Medical Center Staff

president & ceoMICHAEL ISRAEL

chairman, board of directorsJOHN F. HEIMERDINGER

senior vice president,marketing and corporate

communicationsKARA BENNORTH

director media relations/photography

DAVID BILLIG

director, community relations and outreach

ISABEL DICHIARA

director editorial information

management LESLIE MILLS

director of communications, Maria Fareri Children’s Hospital at

Westchester Medical CenterANDREW LAGUARDIA

photo/digital imagingBENJAMIN COTTEN

WESTCHESTER MEDICAL CENTERValhalla, N.Y. For general information, call

914-493-7000. Visit Westchester Medical

Center on the Internet at

www.worldclassmedicine.com.

chairman CARROLL V. DOWDEN

president MARK DOWDEN

executive vice president,

publishing director

DEBORAH JONES BARROW

vice presidents AMY DOWDEN

NIGEL EDELSHAIN

RITA GUARNA

SHANNON STEITZ

subscription services: To inquire about a subscription, to change an address or to purchase a back issue or a reprint of an article, please write to Westchester Health & Life, Circulation Department, PO Box 1788, Land O Lakes, FL 34639; telephone 813-996-6579; e-mail [email protected].

Westchester Health & Life ispublished six times a year byWainscot Media, 110 Summit Avenue,Montvale, NJ 07645, in association withWestchester Medical Center. This is Volume 6,Issue 3. ©2010 by Wainscot Media LLC. Allrights reserved. Subscriptions in U.S.: $14.00 for one year. Single copies: $3.95.

Material contained herein is intended forinformational purposes only. If you havemedical concerns, seek the guidance of ahealthcare professional.

PUBLISHED BY

WAINSCOT MEDIA

Masthead_WST_0310.v2SL 5/20/10 2:07 PM Page 10

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WESTPORT1 Sconset Square

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Westchester WHISPERSY O U R G U I D E T O L O C A L T R E N D S , T R E A S U R E S , P E O P L E & W E L L - K E P T S E C R E T S

W E S T C H E S T E R H E A L T H & L I F E / 1 3

b y K a t h e r i n e A n n S a m o n

They don’t have Robert Downey Jr.’s high-tech suit—theyprefer swimwear and sneakers. But the WESTCHESTERTRIATHLON CLUB (www.westchestertriclub.com) isbrimming with Ironmen. “I’ve done 12 Ironman racessince I joined,” says Chuck Totero of New Rochelle. “I’m61, but I competed in the Hawaii World Championshipin 2005. Does that give you an idea of our group?” Uh,yeah. An Ironman Triathlon is a long-distance race thatincludes swimming, biking and running; the club isideal for anyone training for one, says founder RichardIzzo of Rye Brook: “We offer the chance to train with agroup, and take your performance to the next level.”

Craft beer hereCelebrate this Father’s Day by toasting Dad (or yourself) with

one of the craft beers from the county’s only microbrewery,

the award-winning CAPTAIN LAWRENCE BREWING COMPANY

in Pleasantville (914-741-2337, www.captainlawrencebrew

ing.com). “Every Father’s Day, we release St. Vincent’s Dubbel,

a Belgian-style ale named for my father,” says owner Scott

Vaccaro. (Don’t wait too long to try it—the ale is only avail-

able for about two months of the year.)

Captain Lawrence is a popular destination for those

who appreciate craft beers—that is, high-quality beer with a

distinct taste, traditionally produced in small amounts and

only sold locally. Vaccaro, a South Salem native, opened the

8,000-square-foot facility in 2006. “We’re known for barrel-

aged, full-bodied, Americanized versions of Belgian ale,”

he says. The insider’s choice is Imperial IPA (India Pale

Ale), citrus-y and gold.

While beer cannot be bought on the site (this is

a production brewery), free samples are available on

Fridays from 4 p.m. to 7 p.m. and on Saturdays from

noon to 6 p.m., with hourly tours. Call the brewery

or check the website for a list of special tastings

and events, and to find local establishments that

serve or sell the brewery’s goods.

Count Pleasantville resident Kolson

Pickard as one of the spot’s many fans. “The local

dimension of Captain Lawrence beer is a big

appeal for me,” Pickard says. “Plus, the brew is

tasty, and the place is a whole lot of fun.”

Fresh-baked blissTerrific culinary finds are sometimes off the beaten path. Which is where you’ll find FLOURISH BAKING COMPANY (914-725-

1026, www.flourishbakingcompany.com), run by two culinary stars in a section of Scarsdale best known for its auto repair shops.

Open the door at 160 Summerfield Street and you’re in the kitchen with married own-

ers Diane Forley (formerly at Manhattan’s Verbena) and Michael Otsuka (formerly

with Manhattan’s Thalia), who opened the bakery last October. “We use only

organic grains and flours to produce food that’s healthy and delicious,” says

Otsuka. Their offerings, all kosher, include rustic artisan breads, vegetable

pies, soups and sweets. Flourish goods are known for rich flavors and

fresh local ingredients, with an emphasis on seasonal recipes. Popular

items year-round include olive-rosemary bread, chewy chocolate chip

cookies and Friday’s challah. Says Scarsdale customer Linda Angel, “I

love that it’s salt-of-the-earth food, but also unquestionably gourmet.”

CAST YOUR VOTE: Westchester’scutest baby! Head to www.westchesterhealth

andlife.com/cutestbaby to see all the

adorable entries and let us know

which tot you think should win.

Voting ends June 27.

I am Ironman

Whispers_WST_310_REV 5/20/10 11:52 AM Page 13

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Westchester WHISPERS

1 4 / J U N E 2 0 1 0

“There’s nothing better than sailing

on the picturesque Hudson River,

with the sun at your back and the

wind in your face—at an afford-

able price,” says Brendan

Wilson, vice commodore

of the Westchester chapter

of the SOCIETY FOR

THE EDUCATION OF

AMERICAN SAILORS

(SEAS; www.west

chesterseas

member.com).

Find out for

yourself at SEAS Basic

Sailing Class, a four-week

course ($195) that’s open to all skill levels and taught by

Red Cross–trained instructors. The program includes

evening classroom instruction plus weekend water

training at Shattemuc Yacht Club in Ossining. (Sessions

start June 23 and July 20.)

Recent grads Fran and Jeff Wolff of Rye enthusias-

tically recommend the lessons. “We made a lot of friends,

and we fell in love with sailing,” says Fran, who adds that

they intend to keep up their new hobby. “We can’t wait

to get back.”

Indeed, students 18 and up who have completed the

training (or those who show equivalent ability) can go on to

join other SEAS activities. The nonprofit, all-volunteer organ-

ization regularly hosts social meet-ups, as well charter trips;

past destinations have included Spain and the Bahamas.

“If people like sailing, we’re there for them,”

says Wilson.

Find out what shape your skin’s really in with a freedigital skin evaluation (a $150 value) at DEMIR-JIAN SALONS (914-686-0204, www.hildademirjian.com), a 7,000-square-foot skin- and hair-carecenter in White Plains. The noninvasive 20-minutetest uses advanced technology to scan skin for sundamage, low collagen levels and other imperfections.“After the procedure we’ll give you a printout of yourresults and provide tips for correcting problems,” saysowner Hilda Demirjian. Afterward, explore the salonand spa, or ask about the painless laser treatmentsadministered by Demirjian, a laser specialist. Mamar-oneck client Dolores Marino is all smiles about herrecent laser hair removal: “I’m extremely happy withthe results!” she says. As part of a Father’s Day pro-motion this month, buy any service for yourself, andhe’ll get a treatment for 50 percent off. —Kristin Colella

COME SAIL AWAY

FREE skin scan!

Westchester lights up!Celebrate Fourth of July weekend with a bang at these fantastic fireworks displays around thecounty: Kick off your festivities early with the free KENSICO DAM MUSIC FEST ANDFIREWORKS on July 3 at Kensico Dam Plaza in Valhalla (914-864-7275, www.westchestergov.com/parks); while fireworks launch at 9:15 p.m., gates open at 5 p.m. for picnicking, and

live music begins at 6 p.m. On July 4 proper, watch colorful explosions over Long IslandSound at PLAYLAND AMUSEMENT PARK in Rye (914-813-7010, www.ryeplayland.org),starting at 9:15 p.m.; admission to the park is free, but parking costs $10. Or view the freeextravaganza at FIVE ISLANDS PARK in New Rochelle (914-654-2092, www.newrochelleny.com), set to begin at 9:30 p.m., rain or shine!

Whispers_WST_310_v4.jc 5/18/10 12:12 PM Page 14

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FLASH“ONE NIGHT IN PARADISE” WAS THE THEMEas Pleasantville-based Hope’s Door hosted its annualgala at Coveleigh Club in Rye, featuring live music, trop-ical beverages, island-inspired fare and more. Proceedswill help the group in its mission to serve and shelter vic-tims of domestic abuse. Manursing Island Club in Rye,meanwhile, was the site of a cocktail and dinnerfundraiser for Hailey’s Hope Foundation, which pro-vides services to families with premature and seriously illnewborns. Finally, walkers converged in Valhalla for the“Go the Distance” walk and family fun day, benefitingMaria Fareri Children’s Hospital at Westchester MedicalCenter. Proceeds will aid the development of a newRonald McDonald House of the Greater Hudson Valley.

1 6 / J U N E 2 0 1 0

HOPE’S DOOR GALA1. Holly Rodriguez,

Carlla Horton andMiguel Rodriguez

2. Marcie Evans-Shulman

3. Kori Shay and Jill Touitou

4. Kevin and Tracey Matson

5. honorees Scott and TaraMikolay

HAILEY’S HOPEFOUNDATIONFUNDRAISER6. Edmund F. La Gamma,

M.D., and Kalliope La Gamma

7. honorees Brenda and John Fareri

‘GO THE DISTANCE’WALK AND FAMILYFUN DAY 8. Mike and Kacey

from 100.7 WHUD FM;event Grand MarshalAndrew Busenbark;Megan and BrianBusenbark

3

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Westchester Health & Life, att: Flash

editor, 110 Summit Avenue, Montvale, NJ

07645; or e-mail [email protected].

Include your contact information, a short

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appear. (Submissions are not guaranteed

to be published and must meet the fol-

lowing image specs: 4x6 color prints or

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1 8 / J U N E 2 0 1 0

PUTNAM VALLEY RESIDENT Craig Kelly, 35, has wanted to be apolice officer for as long as he canremember. But while some peopledream too big, Kelly had the oppo-site problem: He was too big for hisdream. Fortunately, thanks to abariatric (weight-loss) procedure atWestchester Medical Center, he nowspends his workdays in a blue uni-form that fits just fine.

Craig’s father, Robert KellyJr., is a retired cop with the West-chester County Police, and Craigremembers the camaraderie in hisdad’s squad. “Whenever a familyneeded something, another cop wasalways there,” he recalls. “They allbecame like a second family.”

Growing up in Cortlandt, heand his brother, Robert III, threeyears older, played cops and robbers,always looking up to their heroes.Robert joined the county force aswell, but Craig couldn’t: He was tooheavy to pass the physical fitness testthat was required.

“I was always the big kid,” saysKelly. “My brother and I togetherlooked like the number 10.” Craig’sweight reached 250 pounds in highschool, but playing sports kept it fromgoing higher.

After graduating, he droppedsports and added pounds. “I just bal-looned,” he says. “I was a sucker forbig meals.” Working odd hours as asecurity guard in retail stores—“That was as close as I could get tolaw enforcement”—didn’t help. “I’dstop at McDonald’s at 6 a.m. afterthe night shift, eat a big meal and goto bed,” he admits.

WHAT’S NEW IN MEDICINE AND HOW YOU CAN STAY WELL

Joining the ‘thin’blue lineWEIGHT-LOSS SURGERY

HELPS A MAN FULFILL

HIS GOAL OF BECOMING

A POLICEMAN

Craig Kelly is shown at left in the uniform

he wears today as a police officer in the

village of Sleepy Hollow.

WatchHealth

Health_WST_310_v14.SL 5/14/10 10:10 AM


Over the years he tried every diet and evenworked with doctors and nutritionists, with some short-term success always followed by long-term failure. Byage 32, he weighed 418 pounds. He knew time was run-ning out on his dream. Police recruits need to begin theapplication and testing process by age 35. So he beganlooking into weight-loss surgery. Though he’s “not a fanof doctors and hospitals,” he knew that “if I was going todo it, I had to do it now.”

Some online research led him to Thomas D.Cerabona, M.D., a well-regarded bariatric surgeon atWestchester, and he set up an appointment.

“The first or second time we met, he talked abouthis goal of becoming a cop,” says Dr. Cerabona. “I toldhim I had worked with many patients who were alreadypolice officers or firefighters and who’d gained too muchweight, and I got them back to work. So therewas no reason he couldn’t reach his goal.”

On October 22, 2007, Dr. Cerabonaperformed a Roux-en-Y gastric bypass. Thelaparoscopic procedure involves creating asmall pouch at the top of the stomach andthen connecting that pouch to the large intes-tine, bypassing the small intestine. This pre-vents the patient from eating too much andalso lowers the number of calories absorbed.

The 21⁄2-hour procedure went well, andafter two nights in the hospital Kelly wenthome. Following a few weeks of recovery and slowlyadjusting to solid foods, he joined a gym. “And theweight felt like it was falling off,” he says.

He lost 60 pounds in the first six weeks. “It’s com-mon to lose about 10 percent of your weight in the firstsix weeks,” Dr. Cerabona says. “He lost more than that,which was a bit quick but not unexpected. It sloweddown after that.”

After three months, Kelly had lost 100 pounds. Inthe fall of 2008, he took the written test to become apolice officer—and scored a 90 percent. With such ahigh grade, he received notices from several forces in thearea that they would be adding officers, but he knew hewasn’t yet ready to pass the physical fitness test.However, when the village of Sleepy Hollow made him

an offer that winter, he was determined to give it a try.First, he underwent an extensive interview and

background investigation. He passed those. Then camethe fitness test. He had to do a certain number of push-ups and sit-ups and complete a 1.5-mile run in under12:53. “As I was coming around the last lap, they wereyelling the time left—20 seconds, 15, 10—and fromsomewhere within I started sprinting,” he says.

Kelly crossed the finish line in 12:47. “I collapsedinto a snowbank,” he says, “but it felt like Christmas Day.”

That was just the beginning, though. He thenwent through six months of rigorous training at thePolice Academy, coincidentally located adjacent to themedical center.

“There was a lot of physical training that wasvery difficult,” he says. “But I could actually do it. I

used to have to stop to catch my breath walk-ing from one end of a store to the other. Now Ifound myself running 2 to 3 miles and doingobstacle courses.”

By the end of the academy he was downto 210 pounds—his goal weight. He graduatedon May 29, 2009. It’s police tradition that otherfamily members who are officers present thegraduate with his or her diploma. “My dad andbrother were up there with me,” Kelly says. “Weall cried.”

A year later, Kelly has gained back only10 pounds, reaching 220. “He’s done great,” says Dr.Cerabona, who still sees Kelly twice a year to monitor hisvitamin and mineral levels, which need constant supple-mentation. “It is a real pleasure to help someone likehim meet his goals.”

Kelly is justifiably proud. “It’s a sense of empow-erment, not just with the job but for myself personally,”he says. “My experience leading up to the job makes meappreciate it more. When I go out on the road it’s like agift—I think, ‘You’re in a police car. You’re a cop now.’” �

To find out more about weight-loss surgery at

Westchester Medical Center, please call 877-WMC-

DOCS or visit www.worldclassmedicine.com.

Thomas D. Cerabona,M.D.

“I used to have to catch my breath walking across a store.Now I was running 2 miles and doing obstacle courses.”

Health_WST_310_v14.SL 5/14/10 10:10 AM

THIS PAST MARCH 9 DAWNED WARM ANDclear, and Peter Sinnott III, 69, knew what he had to do.Four feet of fresh snow had fallen in Vermont, so he andhis wife, Rosemary, called their son, Peter Sinnott IV, andsaid, “Take the day off.” They all drove from the elderSinnotts’ Rye home to Vermont’s Stratton Mountain andenjoyed five hours of superb late-season skiing.

Not bad for a man who’d had a heart transplant justsix weeks before—someone who had been close to dying.

Sinnott went skiing without his physician’s con-sent. “I was both angry at him and proud of him,” saysAlan L. Gass, M.D., Director of Heart Failure, Mechan-ical Circulatory Support and Heart Transplant at West-chester Medical Center. “Angry because sometimespatients don’t know what they are getting into, but proudbecause it showed exactly the attitude you want to see ina transplant patient: the will to get more out of life.”

That will helped Sinnott overcome an obstacle in

2 0 / J U N E 2 0 1 0

getting his new heart:his age. Many medicalcenters won’t do a hearttransplant on someoneover 65. Others putsuch patients on “alter-

native” lists for less-than-perfect hearts. Sinnott was onsuch a list at another New York metro area hospital whenhe learned that Westchester’s transplant team is one ofthe few willing to put a strong donor heart into an olderpatient if that patient is in otherwise excellent health.

And that describes Sinnott—who owns a real estatemanagement company—to a T. An athlete all his life, hewas a marathon runner and skier who kept his weightdown and never smoked or drank to excess. He dideverything he could to stay fit, but couldn’t overcome his

LESS THAN SEVEN WEEKS AFTER

A TRANSPLANT, THIS 69-YEAR-OLD RYE MAN

HIT THE SLOPES OF VERMONT

Ski trip with a brand-new

heart

WatchHealth

Peter Sinnott III (center),

shown above with his wife,

Rosemary, and his son, Peter

IV, put his brand-new heart

to a test in March, less than

7 weeks after receiving it.

Health_WST_310_v14.SLrev 5/19/10 5:10 PM

genetic predisposition for heart disease. His father andtwo of his uncles died of heart attacks in their 50s. “Theywere overweight and smoked and drank too much, so Ididn’t worry about it,” he says. That changed in 2002,when he suddenly started suffering fainting spells.

After visiting seven specialists at six regional hos-pitals—“When it comes to your heart, you want to besure,” he says—he was diagnosed with a condition calledarrhythmogenic right ventricular dysplasia (ARVD).ARVD is a rare genetic disease that disrupts electricalimpulses and causes the heart to go into arrhythmia. Itcan lead to heart attack and heart failure and is often fatal.

In December 2002 Sinnott had a pacemaker anddefibrillator implanted at a New York City hospital, and inthe next six years the hospital had to restart his heart threetimes. “Bottom line: It saved my life,” he says. But by 2008he was having more trouble walking and exercising, andwhen he passed out again, his cardiologists determinedhis heart was failing. He entered the heart transplantprogram at the city facility, whose protocol is to put pa-tients over 65 on an “alternative” list for imperfect hearts.

“I understood their philosophy, and they did keepme alive for more than a year, but I was growing sickerand getting impatient,” Sinnott says. In September 2009,he was at a party when someone asked him about the“purse” he was carrying—an infusion pump that con-stantly fed him intravenous medication to help regulatehis heart. Sinnott told the man his story. “You shouldmeet my son,” the man said. “He’s a heart surgeon atWestchester.” The surgeon, Paul Saunders Jr., M.D.,helped get Sinnott an appointment with Dr. Gass.

“When I met him he was blue in the extremities,markedly short of breath, barely able to get out of a chairto walk across the room,” Dr. Gass says. “But we foundthat his only health problem was his heart, and our trans-plant team has published data showing that our patientsover 65 had a survival rate equal to or better than that ofyounger folk. We believe age is not the only factor. In


many ways a healthy 66-year-old is abetter candidate than a sick 50-year-old.We transplanted a man who was 72; he’snow 84 and still running a lumberyard.”

“Dr. Gass told me right off thebat, ‘We will not give you a “secondary”heart,’” Sinnott says. He was listed 1-Aand put directly into the hospital onDecember 3, 2009. For several weeks he

waited, growing ever sicker. His doctors knew he was onborrowed time.

But the Sinnotts had a good feeling. “I was sureI’d get a heart on my birthday, January 20,” he says. Hewas off by just a little. The surgery took place just aftermidnight on the 22nd. David Spielvogel, M.D., ProgramDirector of Heart Transplantation; Ramin Malekan,M.D., cardiothoracic surgeon; and Dr. Saunders did theprocedure. Afterward, they told Rosemary it had beendone “just in time.” His heart was even more damagedthan they’d thought. He’d had, at best, three days left. “Iwas dumbstruck, speechless,” Rosemary says.

“I had a lot of people praying for me,” says Sin-nott. “A few days later, my sister brought me a page fromher desk calendar. The cartoon on the day of my surgeryshowed a guy sleeping in a field with a big heart over himand the caption, ‘Today something great will happen.’”

“Someone was looking out for him,” Dr. Gasssays. “I strongly believe in these things, and his family’sspiritual nature probably helped keep him alive. I toldhim he could be here up to 6 months, and he was herejust two. Some things are beyond our understanding.”

Sinnott recovered quickly and decided to take hisgrandson, Michael, 7, on a test ski trip to Mohawk Moun-tain on March 7, just six weeks after his operation. “I didn’ttry to talk him out of it—it wouldn’t have done anygood,” Rosemary says with a laugh. When that went well,he made plans to ski Vermont.

Dr. Gass says that when he saw the photos of thattrip, “I beamed like a proud papa.” Now he jokes that hewants to ski with Sinnott in Colorado next year. Thatwould be fine with Rosemary.

“He saved my husband’s life,” she says. �

To learn more about heart transplantation at West-

chester Medical Center, please call 877-WMC-DOCS or

visit www.worldclassmedicine.com/transplant.

“Our 65+ heart-transplantpatients have a survival

rate equal to or better than that of younger folk,”

says Dr. Gass.Alan L. Gass, M.D.

Health_WST_310_v14.SL 5/14/10 10:12 AM

2 2 / J U N E 2 0 1 0

MELISSA CASTILLO WILL NEVER FORGET the first time she called her daughter Layla’s name andLayla turned to look at her.

“I cried,” she says. “Just tears of joy.”Born deaf, the baby was more than a year old

when she first gave this simple response. And she wasable to give it because of an advanced cochlear implantprocedure performed at Maria Fareri Children’s Hos-pital at Westchester Medical Center.

Castillo, a Nyack resident, says she had troubleaccepting the news when she learned, after Layla’s birthon September 13, 2008, that her daughter hadfailed newborn hearing tests and was “pro-foundly” deaf, with little or no hearing.

“There is no history of deafness inCastillo’s family, but that’s not unusual,” saysKatrina Stidham, M.D., Chief of Neurotology(a branch of medicine that treats neurologicaldisorders of the ear) and the leader of the pedi-atric cochlear implant program.

When hearing loss is “profound,” she

says, a sound has to be 90 decibels or more to be heard atall. “That’s the sound of a power tool at close range.”

Hearing aids help some people with profoundloss, so Layla was fitted with them between the ages of3 months and 9 months. “We assessed her to see if she wasmaking any progress with hearing or pre-language skillssuch as babbling,” Dr. Stidham says. But she was not.

“That’s when I finally accepted that she was deaf,”says Castillo. That’s also when Dr. Stidham began talk-ing about cochlear implants. These devices do more thanjust amplify sound, like hearing aids. Many profoundlydeaf people have a defective cochlea—a spiral-shaped tubein the ear that turns sound waves into signals that travelthrough the auditory nerve to the brain. A cochlear

implant directly stimulates the auditory nerve.(See “How a Cochlear Implant Works,” at right.)

A few weeks after placing the implant,audiologists hook the electrodes up to a com-puter to fine-tune the signals they receive. “Wetry to create a wave form that is similar to nor-mal acoustic signals,” says Dr. Stidham. “Eachelectrode is programmed differently; togetherthey’re like a mixing board in a sound studio.”

The brain then takes time to learn to

A child can now hear,

THANKS TOTECHNOLOGY

FOR A DEAF BABY, COCHLEAR IMPLANTS

OPEN UP THE WORLD OF SOUND

Katrina Stidham, M.D.

WatchHealth

The cochlear implant

includes an external

piece that sits behind

the ear; it can be cus-

tomized with a “skin” in

a bright-colored design.

Health_WST_310_v14.SL 5/14/10 10:13 AM Page 2

interpret the signals and “hear,” she says. The sooner achild gets an implant, the quicker this learning process is.

Layla’s first implant was put in her left ear inNovember 2009. After it was programmed, Dr. Stidhamturned it on in mid-December. Layla quickly adapted tothe implant and began vocalizing. In February 2010 herright ear received its implant. These devices have madea huge difference, Castillo reports. “She pays attention,is more playful and uses her voice a lot more,” she says.

Three days a week Layla gets speech therapy, inwhich she is now practicing animal sounds such as “moo”and “quack” and words like “more,” “me” and “drink.”

She also receives occupational therapy at hometwice a week to work on her vocalization musculature.

“She’s a happy baby,” her mom says.And Dr. Stidham says that with the implant and

appropriate therapy, Layla will hear well enough todevelop normal speech and language skills over time. n

To learn more about pediatric cochlear implant proce-

dures at Maria Fareri Children’s Hospital at West-

chester Medical Center, please call 877-WMC-DOCS,

or visit www.worldclassmedicine.com/stidhampodcast

to hear a one-on-one interview with Katrina Stidham, M.D.

HOW A COCHLEAR IMPLANT WORKSA cochlear implant is a small electronic device that

provides a representation of sounds to a person who

is profoundly deaf. Unlike a hearing aid, which ampli-

fies actual sounds, it bypasses damaged portions of

the ear and directly stimulates the auditory nerve. An

external portion sits behind the ear, while another

part is surgically placed under the skin. It includes:

• a microphone (outside the skin), which picks up

sound from the environment

• a speech processor, which selects and arranges

sounds picked up by the microphone

• a transmitter and receiver/stimulator, which receive

signals from the speech processor and convert them

into electric impulses

• an array of 16 to 22 electrodes, which collect im-

pulses from the stimulator and send them to different

regions of the auditory nerve

Source: National Institute on Deafness and Other Communication

Disorders, National Institutes of Health

GIFT OF A SMILE

KIDS CAN BE CRUEL WHEN A PLAYMATElooks different—with a cleft lip and palate, for example.Usually repaired by surgery in the U.S., these conditionsgo untreated more often in places like Peru. But recently,several Westchester Medical Center doctors went to thatcountry as medical volunteers to address them.

Traveling under the sponsorship of a Milford, Con-necticut, group called Healing the Children Northeast(www.htcne.org), they included Manoj T. Abraham, M.D.,a facial plastic and reconstructive surgeon; Augustine Mos-catello, M.D., Chief of Otolaryngology; John Bortz, M.D.,an oculoplastic surgeon (one who treats structures aroundthe eye); Lianne M. de Serres, M.D., a pediatric otolaryn-gologist; and Mosses Bairamian, M.D., an anesthesiologist.With a team of about 20 nurses, other anesthesiologistsand technicians, they did more than 40 operations—mostly cleft-lip-and-palate reconstructions—in three-and-a-half days in a small hospital in Lima.

“It’s a transformative experience,” reports Dr. Abra-ham. Of course, young faces were made to look moreattractive, but he’s talking about a transformation in thevolunteers themselves. “The first-timers are the mostmoved,” he says. “It’s emotional, knowing that you’rechanging a life in such a significant way.” n

WHEN VOLUNTEER SURGEONS JOURNEYED

TO PERU, THE PATIENTS WEREN’T THE ONLY

ONES CHANGED FOR THE BETTER

Above, from left, Manoj Abraham, M.D.; Augustine Moscatello, M.D.;

patient’s mother with child; Lianne de Serres, M.D.; John Bortz,

M.D.; and anesthesiologist Mosses Bairamian, M.D.


Health_WST_310_v14.SLrev2 5/20/10 9:24 AM Page 3

2 4 / J U N E 2 0 1 0

DECIDING WHETHER TO BREASTFEED YOURinfant? Here’s one health issue on which the old phrase“the jury’s out” does not apply, says Rhonda Valdes-Greene, a nurse and lactation consultant for Maria Far-eri Children’s Hospital at Westchester Medical Center.

The verdict is definitely in: The breast is best.“Breastfeeding is a win-win for both moms and

babies,” says Valdes-Greene.If you need 20 reasons, science has

them—and 9,000 studies too. That’s how manythe U.S. Agency for Healthcare Research andQuality (AHRQ) reviewed for its 2007 reportBreastfeeding and Maternal and Infant HealthOutcomes in Developed Countries. It found thatbreastfeeding was associated with a reductionin children’s risk of (here are reasons 1 through11): acute otitis media (ear infections), gas-

troenteritis, severe lower respiratory tract infections, der-matitis, asthma, obesity, type 1 and 2 diabetes, childhoodleukemia, colitis and sudden infant death syndrome.

To make an even dozen, toss in a report by Aus-tralia’s Telethon Institute for Child Health Research. Of2,366 children born to women enrolled in a pregnancystudy, those who were breastfed for more than sixmonths were at lower risk of later mental health prob-lems. “Breastfeeding for a longer duration appears tohave significant benefits for the onward mental health ofthe child into adolescence,” lead researcher WendyOddy, M.D., wrote in the online version of The Journalof Pediatrics just last December.

What’s good for baby is also good for mom. TheAHRQ report linked prolonged lactation with a reducedrisk of type 2 diabetes and breast and ovarian cancer inmothers, while exclusive bottle-feeding or withdrawingthe breast early was associated with an increased risk ofpostpartum depression (reasons 13 through 16).

Newer evidence sings the same tune. A study inthe May 2009 Obstetrics & Gynecology analyzed datafrom 140,000 postmenopausal women. Those whobreastfed for one or more months were not only less likely candidates for diabetes, but for high blood pres-sure and high cholesterol too. And if they breastfed formore than six months, they were less apt to have a heartattack or stroke. (That’s 17 through 19.)

Reason 20: your waistline. A study presented at anAmerican Heart Association conference this Marchfound that middle-aged women who consistently breast-fed their children had waist circumferences that were anaverage of 2.6 inches smaller than women who hadnever breastfed. (This circumference, of course, is a riskfactor for diabetes and cardiovascular disease.)

“Breastfeeding burns extra calories,” says Valdes-Greene with a laugh, “so I tell moms that if they breast-feed they can eat more and still lose weight.”

These mountains of clinical evidencehave prompted the American Academy ofPediatrics to recommend that moms keep breast-feeding until the baby is at least 1 year old.

And the New York State Department ofHealth has started a statewide push to promotethe benefits of exclusive breastfeeding for thefirst six months, says Valdes-Greene. “We aredoing lots of educational seminars in the hos-pital for both staff and patients.” �

New moms note:The breast is bestUSE NATURE’S FEEDING SYSTEM FOR YOUR

BABY’S SAKE—AND YOUR OWN

Rhonda Valdes-Greene,R.N.

WatchHealth

Health_WST_310_v14.SL 5/14/10 10:15 AM Page 4


RADIOLOGY MEETS CREATIVITY IN THE CAREERS OF THIS ACCOMPLISHED TRIO

Imaging—and imagination

PERRY GERARD, M.D.Radiologist and nuclear medi-cine specialist Perry Gerard,M.D., performs procedures fordiagnostic and therapeutic pur-poses as Chief of Nuclear Medi-

cine and Vice Chairof Radiology atWestchester Med-ical Center. But hispatients andstudents call him“Dr. Balloon.”

That’sbecause he uses magic, ventrilo-quism and balloons in his work asa doctor and mentor to medicalstudents. An entertainer sincechildhood, Dr. Gerard beganusing his performing skills inmedical school at Ross Universityand his residency and fellowshipat Brooklyn’s MaimonidesMedical Center. He even has awebsite: www.doctorballoon.com.

“Teaching is my love,whether it’s my patients or mystudents, and I teach with cre-ativity and imagination,” says Dr.Gerard, a Woodmere residentwho with his wife, Doris, hastwo grown daughters.

As Dr. Balloon, he cantwist balloons into the shape ofany part of the anatomy todemonstrate procedures. “It’sbeen documented that patientswho understand their proceduresand diseases have better out-comes,” says Dr. Gerard. “WhenI see someone smile and under-stand what I am teaching, I feelgreat. I am golden.”

JULIAN W. SANCHEZ, M.D. As Director of Breast Imaging atWestchester Medical Center,Julian W. Sanchez, M.D., is anexpert on mammograms andother breast imaging procedures.

A Queens native who nowlives in New Rochelle, Dr. San-chez says he became a doctor bydefault. “I wanted to take chem-istry in my freshman year at NewYork University, but they wouldn’tlet you if you weren’t pre-med,”he says. So he switched his majorfrom mathematics—and went onto attend NYU Medical School.After further training at the StateUniversity of New York HealthScience Center at Brooklyn andSt. Vincent’s Hospital in Man-hattan, he worked at St. John’sRiverside Hospital in Yonkers. Hecame to Westchester MedicalCenter in January. “I alwaysthought this would be an excitingplace to work,” he says.

He directs the newWomen’s Imaging Center, whichopens at the medical center thismonth, and hopes to bring in new

technology, suchas tomosynthesis,an advanceddigital mammo-gram; BSGI(breast-specificgamma-ray imag-ing); and breastMRI (magnetic

resonance imaging).Traveling the world fills

much of Dr. Sanchez’s sparetime—he’s been to six continents.

ROBERT S. SHAPIRO, M.D. The chance to be involved in adepartment’s redevelopmentbrought Robert S. Shapiro, M.D.,to Westchester Medical Center asVice Chairman, Medical Opera-tions in Radiology, in March.“We’re in the midst of a completeupgrade of staff, equipment andservices, and I’m thrilled to be apart of that,” he says.

He spent the past twodecades at Mount Sinai MedicalCenter, where he attended med-ical school and did a residency

before becomingan attendingradiologist andhead of the BodyImaging Section.He focuses onmajor organs ofthe torso andabdomen, with a

special interest in liver imaging.“Westchester is a primary centerfor liver disease, so it’s a great fitfor me,” he says.

The Brooklyn native livesin Manhattan with his wife, NiecaGoldberg, M.D., a cardiologist atNew York University MedicalCenter, and in his free time ridesa bicycle and takes photographs.

“Today’s technologiesallow us to look into the body,see blood vessels and assess theblood flow of tumors noninva-sively,” he says. “We can makevery accurate diagnoses withminimal patient discomfort.Imaging has come a long wayand is progressing rapidly.” �

Health_WST_310_v14.SLrev2 5/20/10 11:48 AM Page 5

026_WCHL_JUNE10.indd 2 5/19/10 4:14:48 PM


YOU CAN’T HAVE A FABULOUS MEAL WITH-out great ingredients. So where do Westchester’s topchefs find the makings of their famed fare? To find out,Westchester Health & Life tagged along on a food-buyingexpedition with Matthew Karp, head chef at Plates inLarchmont (914-834-1244, www.platesonthepark.com),

who can regularly be found searching Westchesterfood markets for intriguing ingredients and last-minute inspiration. We spent an energetic morninghitting the markets with Karp, and also convincedfour other area chefs to reveal their favorite places tofind fresh, flavorful and sometimes exotic foods.

TAG ALONG ON A LOCAL RESTAURATEUR’S BUYING TRIP—

AND HEAR 4 OTHERS SHARE THEIR SOURCES

Where chefs shop

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ChefsWST_0310_v5.SLrev 5/19/10 5:14 PM Page 1

9:15 a.m. It’s a gorgeous spring morning, andKarp pulls into the parking lot at Plates. The cozy, cottage-style building—which, during its 100-plus years,has been a rest station for New Haven Line conductors,a butcher shop and an Irish pub—is quiet, but Karp isbursting with energy. He’s already been to his aikidoclass (the chef is also a three-time Ironman triathlete)and is ready to hit the road.

We take off for one of his favorite food purveyors,Cosmo & Alex Pisano Brothers, an Italian-Americandeli in downtown Mamaroneck (914-381-4402). A localfixture for 45 years, the shop is bursting with enticingfoods, most imported from Italy. Salami, prosciutto andfragrant cheeses dangle tantalizingly. Pungent olives anda mouthwatering display of prepared foods fill a counter.Karp excitedly points out dried beans and grains, such asfaro, and the entire aisle of dried pastas, featuring vari-eties hard to find in the U.S. Across the aisle are bags ofrice for risotto. For aspiring gourmets, Karp recom-mends carnaroli—“so forgiving that even a first-timer

can make a perfect risotto.” He zeroes in on the floor-to-ceiling shelves brimming with olive oil and balsamicvinegar, and selects a special bottle of Aceta BalsamicoTradizionale de Modena for his uncle’s 70th birthday.“It’s aged in casks, like wine,” he explains. Price tag: $86.

We next head down the block to Village Farms, aKorean fruit and vegetable market. The owners get theirproduce from Hunts Point Market, Karp explains, as domany local stores—but “there are various degrees ofquality. Here, it’s top-notch ... and they charge for it.”Still, Karp doesn’t mind. “The nectarines and peaches inthe summer are out of control!” he says happily.

10:30 a.m. We’re zipping toward White Plains,home of two of Karp’s favorite Asian supermarkets.Though Karp studied at Le Cordon Bleu and trained inEurope and New York (he worked under Roger Verge inFrance and the colorful Gordon Ramsay in London, and atRestaurant Daniel and Bouley in New York City), he has afondness for Asian cuisine. In fact, Karp confides, his culi-

2 8 / J U N E 2 0 1 0

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nary education began in junior high whenhe and his mom took cooking classes atManhattan’s China Institute.

So it’s no surprise to learn that thechef is a big fan of the Japanese marketDaido (914-683-6735). A small selection ofinteresting potted plants is stacked near thedoorway, including shisito peppers (deli-cious fried with olive oil and sea salt). Inthe condiments aisle, he picks up misopaste for tonight’s sardine croquettes.Nearby is Koon Chun Hoisin Sauce,which Karp pronounces “the best! Youcould eat it off a napkin, it’s so good.” Hebuys a bottle to use in Chinese pork buns.

The store’s highlight is its pristinefish—so fresh, the flesh actually sparkles.He admires the sushi-grade tuna and baby octopuses,then selects tilefish for tonight’s ceviche. He resistsmizuna greens, garlic chives, daikon radish, cucumbers... but the truth is, he says, “I’m tempted to buy every-thing I see.”

11:15 a.m. We drive intodowntown White Plains to Kam SenAsian Market (914-428-4500,www.kamsenfoods.com), where wewander past tanks of live fish, butcherswith cleavers and cases of beef andpoultry. The chef tosses a few cans oflychees in his cart—“the canned prod-uct has an even stronger flavor thanthe original,” he explains—to servewith foie gras or to make lychee marti-nis. In the noodle aisle, Karp exam-ines wide Shanghai and thick udonvarieties before selecting a few packages of lo mein for aduck ramen-style soup. We move on to the greens—“Their greens can’t be beat!” —where he grabs some bokchoy and yu choy (similar to Chinese broccoli). He alsosnatches up a couple of packages of whole garlic heads.“We’ll deep-fry them whole and use them as garnishes!”

11:45 a.m. By the time we arrive on NewRochelle’s Main Street, we’re ravenous. So before tacklingthe bustling Viva Ranch Fruit Market (914-632-6496),Karp takes us to his favorite local dive—the hospitable El

Michoacan (914-654-9315). We devour delicious porktacos and shrimp tostadas, then walk down the street toViva Ranch. “A dollar ninety-nine for a pineapple!” Karpexclaims as we walk in. “That’s a great price.”

Karp is a big fan of chef Rick Bayless, who special-izes in authentic Mexican fare, and it’s clear that he knows

his Latin foods. He eyes hot sauces,jalapeños and dried peppers, selectingsome fine speckled cranberry beans for asoup and epazote (Mexican oregano) fora favorite Bayless recipe. Just past thecactus leaves, some baby eggplants catchhis eye. He decides they’d be just thething to hollow out and stuff with thelamb (from Fleisher’s Grass-Fed andOrganic Meats in Kingston; 845-338-6666, www.fleishers.com) he’s planningto braise with mint for tonight’s menu.

Pleased, he shovels some into large bags.

1:15 p.m. At Auray Gourmet in Larchmont

(914-833-3274, www.auraygourmet.com), Karp heads

straight for the meats and cheeses. “Their charcuterie is

second to none!” he raves, pausing to admire the

Camembert, Tallegio, Chimay from Belgium and

Humboldt Fog blue. You can see that he’d like to sample

it all—but there’s an afternoon meeting on the calendar

and a menu to prepare. Diners are looking forward to

their night out; responsibility calls. And the chef answers.

“I’m tempted to buy everything

I see,” says Karp, eyeing the

offerings at DaidoJapanese marketin White Plains.

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ChefsWST_0310_v5.SL 5/17/10 1:59 PM Page 3

RAFAEL PALOMINO, proprietor and chef at Sonora

in Port Chester, (914-933-0200, www.sonora

restaurant.net) and author of the new book LatinGrill: Sultry and Simple Food for Red-Hot Dinnersand Parties (Chronicle Books)

“Whole Foods Market in White Plains (www.wholefoodsmarket.com) has a great selection of fruits and veg-etables—very fresh,” says Palomino. The La Marquetamarkets in Mount Kisco (914-244-3000) and PortChester (914-939-1330) are another favorite source forfruits, while Despaña in Queens (718-779-4971,www.despanabrandfoods.com; shipping available) is ago-to supplier for chorizo. “They have any type—Colombian (pork sausage with cumin, garlic and corian-der) and dry—as well as Serrano ham and cheeses,” hesays. He also cites Kalustyan’s in Manhattan’s LittleIndia (212-685-3451, www.kalustyans.com) for exoticspices like saffron, plus dried mango pulp in the winter,when fresh fruits aren’t in season. No need to ventureinto the city unless you’d just like to—Kalustyan’s ishappy to ship.

BRUCE BEATY, executive chef at Red Hat on the

River, Irvington-on-Hudson (914-591-5888, www.red

hatbistro.com)

Beaty enjoys shopping at the Hastings Farmers Market(www.hastingsfarmersmarket.org), where he looks foreggs from chickens raised locally, without steroids,antibiotics or growth hormones. “You hold these eggsand they feel heavy for their size—like paperweights,”he says. “When you crack them open the yolks areorange, not yellow—like the color of a school bus.” He also recommends Hastings Prime Meats (914-478-2392) in Hastings-on-Hudson and DanteDelicatessen (914-946-3609) in White Plains, and saysDeCicco Family Market in Ardsley (914-813-2009,www.deciccos.com; other locations can be found inPelham and Scarsdale) is a good source for cheese aswell as Spanish and Italian foods. A bit beyondWestchester, Beaty recommends the cheeses from Coach Farm in Pine Plains (www.coachfarm.com) and the Old Chatham Sheepherding Company(www.blacksheepcheese.com)—both companies selltheir products online.

Chef Matthew Karp’srecipe for steamed littleneck clams

with coconut and green curry and coconut wave foam

3 dozen clams

3 cups water

3 tablespoons green curry

For the sauce:1 clove garlic, chopped

1 teaspoon chopped ginger

3 tablespoons olive oil

1 can coconut milk

1 bunch cilantro

For the foam:1⁄2 can coconut milk

1⁄2 cup water

• To make the sauce, sauté garlic and ginger gently in

olive oil. Add coconut milk and simmer for 15 minutes.

• Add cilantro (reserving some for garnish) and cook for

1 minute only, then immediately puree in a blender.

• With a spoon or ladle, force the mixture through a sieve

to achieve a smooth sauce.

• Scrub the clams in three changes of water.

• To steam open the clams, bring 3 cups of water to a boil

in a pot with a tight-fitting lid. Add clams and cover,

steaming for about 4 minutes and shaking the pot from

time to time.

• Add green curry and the cilantro sauce to the pot. Shake

to blend.

• In a small saucepan, prepare the foam: Mix coconut milk

and water, then warm it to blend.

• Skim off foam and spoon over clams. Garnish with a few

reserved cilantro leaves.

ON THE FLAVOR TRAILFour chefs share a cornucopia

of local food sources

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PETER X. KELLY, chef and owner of X2O Xaviars on

the Hudson (914-965-1111, www.xaviars.com)

X2O Xaviars on the Hudson has a menu that includesa full sushi bar—“but it’s my interpretation of sushi,” says the chef. Since Kelly lives just over theWestchester line in Rockland County, he often turns toRockland Seafood in Bardonia (845-624-3660).“Whatever you want—Nantucket scallops, Montaukskate, softshell crabs—they’ll get,” he says. “They’re afull-service seafood monger.” For meat, Kelly headssouth to Arthur Avenue in the Bronx. “The best butcherI know of is Biancardi’s Meats (718-733-4058),” hesays. “You want veal scallopini—they cut it and poundit for you right there. They’ll tie up a pork roast to yourspecifications. And they do a lot of their own curedmeats.” Back in Westchester, the chef says he’s ofteninspired by what he finds at the Hastings FarmersMarket (www.hastingsfarmersmarket.org). “You go andthere’s lavender, so maybe we do a lavender ice cream tosit next to a lemon tart. Or we make a salad with dan-delion greens.” Finally, for desserts, “there’s a guy inMount Kisco at La Tulipe who does a great job” (914-242-4555, www.latulipedesserts.com).

BRIAN LEWIS, chef at Bedford Post Inn, Bedford

(914-234-7800, www.bedfordpostinn.com)

“Small farmer’s markets are key,” says Lewis. So on asummer Saturday morning, he often leaves hisConnecticut home and stops at markets in New Canaan,South Salem and John Jay High School in Cross Riveron his way to the Inn. To help himself—and otherlocals—Lewis even established his own weekly marketat the Bedford Post Inn (Thursdays from 4 p.m. to 7 p.m.) “We have up to 15 artisan producers and farmersfrom the Hudson Valley, Westchester and FairfieldCounty,” he explains. “Then, at 7:30, we have a family-style meal at a big farm table.” Lewis also recommendsthe small, local Scott’s Corner Market that takes placeon Sundays in Pound Ridge (914-764-7699). “It’s reallysmall and country—great stuff,” he says, noting that oneof his favorite vendors there is John Boy’s MountainView Farm from Jackson, near the Berkshires. “Then Igo to Plum Plums cheese store (914-764-1525,www.plumplumscheese.com), which is right across thestreet from the market. It’s a great little artisan shop.They seek out hard-to-find cheeses for us and vet thevendors. I stop by every other day.” �



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Serving up

SECRETS

b y J e n n y H i g g o n sWESTCHESTER EATS

They pester waiters, plead with busboys and petition maitre d’s. Indeed,

when it comes to finding the secrets to their favorites dishes, there are

few lengths to which Westchester foodies won’t go. To save you from all

this trouble, dear reader, we did a little begging on your behalf: We

coaxed the chefs from three top local restaurants into revealing their

most-requested dessert recipes. Decadently delicious, these at-home

indulgences are certain to impress. Good luck, and bon appétit!

‘WHAT’S YOUR MOST-REQUESTED DESSERT RECIPE?’ WE ASKED THREE

TOP WESTCHESTER CHEFS. HERE’S WHAT THEY REVEALED

CHEF ANGELA RAMIREZ Castle on the Hudson, Tarrytown

GRAND MARNIER PANNA COTTAwith a sweet citrus sauce, serves 10

For the panna cotta:5 cups half and half

1 ounce gelatin sheets

9 ounces granulated sugar (11⁄8 cups)

zest of 1 orange1⁄4 cup Grand Marnier

• Submerge the gelatin sheets in cold water to bloom them.

• Place all ingredients in a pot over the stove and cook until

the sugar is dissolved and the gelatin is melted.

• Turn off the stove and bring mixture to room temperature.

• Lightly spray 10 4-ounce tin containers and pour mixture

into them.

• Place in refrigerator and chill until set.

For the citrus sauce:

• Place all ingredients in a pot on the stove and heat until

boiling.

• Turn off, strain and let cool.

• To serve: Coat the bottom of a bowl with the sauce.

To unmold the panna cotta, take a hot paring knife and

run it along the edge of the tin container; turn it out into

the bowl. Garnish with fresh orange segments and mint.

11⁄2 cups fresh orange juice1⁄2 cup sugar1⁄4 cup fresh lemon juice1⁄2 cup water

zest of 1 lemon

zest of 1 orange

zest of 1 lime

Recipes_WST_0310_v3.jcREV 5/19/10 5:19 PM Page 16

CHEF JOEL POISSONLa Panetière, Rye

BRETON COOKIES WITHLEMON CURD, makes 36 cookies

For the cookies:8 ounces butter3⁄4 cup sugar

1 teaspoon salt

5 egg yolks

21⁄3 cup flour

1 tablespoon baking powder

1 teaspoon cinnamon

• In a small mixer with a paddle attachment,

beat butter until soft and pale, then add

sugar and salt. Beat well for 2 to 3 minutes.

• Add the yolks and beat slowly until combined.

• Add the remaining dry ingredients and

remove bowl from the mixer. Finish mixing by

hand with a rubber spatula—do not overmix.

• Roll mixture into logs and let chill overnight.

• Preheat oven to 325 degrees.

• Cut each log into half-inch slices and place on

a nonstick mat or parchment paper.

• Bake for 12 to 14 minutes, until firm but not

colored; cookies should be pale and dry.

• Spread lemon curd on the cookies once cooled.

For the lemon curd:800 grams sugar (4 cups)

zest of 5 lemons

24 eggs

1 quart lemon juice

600 grams butter (5 sticks)

• Place a pot of water on medium-high heat,

then reduce to a simmer.

• Combine sugar and lemon zest in a large

bowl. Rub together until yellow and fragrant.

• Place the bowl over the simmering water and

whisk in eggs and lemon juice.

• Whisk the mixture continuously over the heat

for 10 to 12 minutes, until it is thick and pale

and the temperature reaches 180 degrees.

• Remove the bowl from the heat, strain and pour

into a mixer fitted with a whisk attachment.

• Place on speed 1 until slightly cooled; turn to

speed 2. Slowly add butter. Mix 3 more minutes.

• Remove and cool; refrigerate in quart con-

tainers (keeps up to 2 weeks). �

CHEF JOHN-MICHAEL HAMLET John-Michael’s Restaurant, North Salem

DARK CHOCOLATE MOUSSE10 ounces dark semi-sweet chocolate

4 egg whites1⁄2 cup granulated sugar1⁄4 cup water

11⁄2 cups cream

• Melt the dark chocolate in a bowl over a double

boiler.

• Whip the egg whites to stiff peaks.

• Cook the sugar and water together to 240

degrees (use a candy thermometer).

• Slowly pour the sugar mixture into the egg whites

and continue mixing until it cools.

• Incorporate the melted chocolate into the mixture,

then place in the fridge to cool.

• Whip the cream into medium peaks, then fold into

the chocolate mixture.

• Let cool overnight before serving.

Recipes_WST_0310_v3.jcREV 5/19/10 5:20 PM Page 17

PERFECT PAIRINGSEXPERT: Peter X. Kelly, owner,X20 Xaviars on the Hudson,Yonkers (914-965-1111,www.xaviars.com)

EXPERT: Thomas Carter, wine director, Blue Hill at StoneBarns, Pocantico Hills (914-366-9600, www.bluehillfarm.com)

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Trinchero Napa Valley,Cabernet Sauvignon, Cen-tral Park West Vineyard,2007, $35/bottle“A textbook Napa Cabwith stunning density andripe tannins that will suitwell-marbled cuts as wellas the char of a grill.”

Chardonnay, HartfordCourt, Four HeartsVineyards, Russian RiverValley, 2007, $40/bottle“This California Chard hasit all: brilliant fruit, elegantstructure, cool-climateacidity and subtle oak. It’sa good choice for the‘blank canvas’ chickencan be in the kitchen.”

Muscadet Sur Lie, MarcOllivier at Domaine dela Pepiere, 2009, $14/bottle“This wine is crisp andbright, but has a soulfulrichness of texture. Mus-cadet is a terrific choicethat can bridge the di-verse worlds and watersof fish and shellfish.”

Viticcio, Chianti Clas-sico, Riserva, 2006, $25/bottle“The wine is rich and per-fumed, but silky and sub-tle. This Chianti will workas a deliciously flexiblepartner for a variety ofpasta dishes.”

Charles Joguet Clos duChêne Vert, 2005, $45/bottle“With beef, I prefersomething with a bit of atannic grip, driving acidityand a fair amount of fruitas well—Cabernet Francfits these criteria nicely.”

Schäefer Fröhlich NaheMedium Dry Riesling,2007, $19.99/bottle“Fröhlich’s wines havegreat minerality, depthand drive that will com-plement many differentpreparations of chicken.”

Manzanilla Pasada SanLeón, Bodegas Herede-ros Argueso, NV, $19.99/bottle“With fish, I want winesto taste like the ocean:lots of shells, sea foamand white flowers. A drysherry can provide anextremely nuanced back-drop to raw or stewedfish preparations.”

Bartolo Mascarello Bar-bera D’alba Vigna SanLorenzo, 2005, $35.99/bottle“Barbera from Piedmont,Italy, can be a great ac-companiment to manypasta dishes. These winesprovide great fruit andacidity to balance arange of the acid foundin tomato-based sauces.”

Two local experts suggest appropriate wine pairings for four common dishes

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Pairings_WST_210_v4.jcREV 5/20/10 9:37 AM Page 1

WHAT HAPPENS IF YOU CHOOSE WINES BY THEIR LABELS?

At least once, you’ve probably wandered through a wine store and come away witha bottle selected purely for its attractive label. Connoisseurs may wince, but is

that really so bad? To find out, Westchester Health & Life tried a test: We sent a youngstaffer on a shopping spree with instructions to choose three bottles of red solely on thebasis of their eye-catching exteriors. (One bottle looked “fun, young, contemporary,”our dutiful buyer reported; another pleased with its label’s colors and a third with a“very traditional” design.)

Then three wine lovers judged the results in a blind taste test: Our expert, NedTowle, is director of the Rye Brook–based Westchester Wine School; Rita Guarna, oureditor in chief, enjoys a festive glass and knows what she likes, but claims no expertise;and Mark Dowden is president of Wainscot Media (the company that publishes thismagazine)—and something of an amateur authority on spirits. Here’s their report.

CALIFORNIA CELLARSMERLOT, $9.99

TOWLE: “Cedar spice and cherry

fruit aromas; a palate with heavy

wood flavors and an unbalanced

tannic finish; disappointing.”

GUARNA: “Mild, lackluster but

inoffensive, would probably pair

well with many foods; so-so.”

DOWDEN: “Undistinguished on

the palate, ordinary; bad.”

RUTHERFORD RANCHCABERNETSAUVIGNON, $16.99

TOWLE: “Soft, fruity, spicy; oak

and fruit flavors not integrated;

an unbalanced finish; OK.”

GUARNA: “Smooth, velvety, not

too sweet, not too dry, full-

bodied; very good.”

DOWDEN: “Full-bodied,

elegant, delicious; quite good.”

1 2 ERATH PINOT NOIR,$18.99

TOWLE: “Soft, silky mouthfeel,

leaving distinctive traces of

sweet cherry and raspberry;

finish is balanced and long;

very good.”

GUARNA: “Bland, somewhat

acidic; light-bodied; OK.”

DOWDEN: “Meager bouquet,

watery, inoffensive; OK.”

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NED TOWLE

RITA GUARNA

MARK DOWDEN

Grape expectations


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WHERE DO WESTCHESTER RESIDENTS FROM AROUND

THE WORLD FIND AUTHENTIC NATIVE CUISINE?

SIX OF THEM DISH ON THEIR FAVORITE AREA

RESTAURANTS AND SPECIALTY SHOPS

A TASTE OF

HOME

b y J e n n y H i g g o n sWESTCHESTER EATS

Reiko Kratzercurrent residence: SCARSDALEhometown: OTA-KU, JAPAN”SAZAN in Ardsley (914-674-6015) is my favorite restaurant! It hasauthentic sushi, noodles, tempura and other dishes. Even when yougo with lots of people or with kids, everyone can find something theylike. One of my Japanese friends who has lived in Westchester longerthan I have told me about it. She said, ‘If you want great Japanesefood that you don’t have to cook yourself, then go there.’ AZUMA

SUSHI in Hartsdale (914-725-0660) has the best sushi in Westchester.At FUJI MART in Scarsdale (914-472-1510), a grocery store that sellsonly Japanese foods, I like the fresh fish marinated in differentsauces. There’s also DAIDO in White Plains (914-683-6735), whichcarries great packed goods, sweets, frozen food and all kinds ofspices. People from New Jersey and Connecticut go there to shop—they bring ice boxes in their trunks to carry perishable things in forthe ride home!”

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Rolando Santanacurrent residence:

WHITE PLAINS hometown: CUERNAVACA, MEXICO

“My family goes to TEQUILA SUNRISE

in Larchmont (914-834-6378, www.tequilasunriselarchmont.com) all the time. It reminds

me of Mexico City restaurants—they’re in themiddle of the city, but feel like they’re in the coun-

try. There’s a grocery store in White Plains, LA COL-

MENA II (914-684-1772), that’s Colombian but has awhole section of Mexican products—sauces, green

tomatoes, beans and chocolate-based pastes. LAS

BRISAS (914-937-1462) is a tiny restaurant inPort Chester—nothing fancy, just inexpensive and

good! And I go to LA FLOR DE JALISCO BAKERY in PortChester (914-937-5305) for a Mexican bread called concha.”

Zhichang Diaocurrent residence: HARTSDALEhometown: CHENGDU, CHINA ”CENTRAL SEAFOOD in Hartsdale (914-683-1611) isone of my family’s favorite restaurants. Their largemenu has wonderful dim sum and Cantonese seafood.We also go to DAVID KING in White Plains (914-948-9290). You’ll pay a bit more, but they have good dim sumand Cantonese dishes. At PAGODA in Scarsdale (914-725-8866), we like the hot soy milk, dumplings, noodlesand fresh pancakes. KAM SEN ASIAN MARKET in WhitePlains (914-428-4500, www.kamsenfoods.com) carries ahuge selection of ingredients—spices, vegetables, porkand duck—that I need to cook at home. Their vegetableselections are best on the weekends.”

Eleni Grossomanidoucurrent residence: KATONAHhometown: ATHENS, GREECE“I like LEFTERIS GYRO in Tarrytown (914-524-9687) and LEFTERIS GYRO II in MountKisco (914-242-8965, www.lefterisgyro.com).Their salad is excellent, and they have theirown Aegean dressing, which I love. The egglemon soup is also very good. I also enjoy SAN-

TORINI in Sleepy Hollow (914-631-4300, www.santorinigreekrestaurant.com). They make good pita bread,as well as the appetizers and dips that go with them.”

Giuseppina Figliomeni Fanellicurrent residence: MAMARONECKhometown: SIDERNO, ITALY“My family’s favorite restaurant is ZUPPA in Yonkers (914-376-6500, www.zupparestaurant.com). Their food is moreinteresting than most Italian restaurants—they have rab-bit, venison and different cuts of pork. PIZZA GOURMET inMamaroneck (914-777-1056) is our favorite take-out place. My husband really likes their calamari withtomato sauce and cherry peppers. The deli COSMO &

ALEX PISANO BROTHERS in Mamaroneck (914-381-4402)specializes in foods imported from Italy. At Easter they hadchocolate eggs with the little toys inside, which are a hugething in our family. And for Italian pastries, I like the HAR-

RISON BAKE SHOP in Harrison (914-835-1151) andNERI’S BAKERY in Port Chester (914-937-3235).”

Mona Kotharicurrent residence: SCARSDALEhometown: MUMBAI, INDIA“I like MASALA KRAFT CAFÉ in Hartsdale (914-722-4300, www.masalakraftcafe.com)—the food reminds meof real, home-cooked dishes. The daily special is alwaysinteresting. I especially enjoy their dosas (crispy pancakes),Kati rolls (meat, vegetables and cheese marinated inIndian spices and rolled in bread) and samosas. Anotherfavorite is BUKHARA BISTRO in Yonkers (914-476-5900,www.bukharabistrony.com). It has very good full-courseIndian meals. BHAVIK CASH & CARRY in Elmsford (914-592-8086) is a great grocery store. A lot—probably evenmost—of their merchandise is imported from India. Theysell everything: vegetables, spices, herbs, grains, chips.When I cook Indian food at home, all the ingredientsare right there.” �

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LET’S ADMIT IT: THE FOOD IS ONLY ONE ELEMENT WE SEEKin dining out. Yes, we want delicious, fulfilling fare, but some-times what we really crave is a refuge—the chance to enjoy con-versation in surroundings more imposing than our own. And it’sa restaurant’s design, perhaps as much as its cuisine, that setsthe tone for an evening escape. With that in mind, we spoke tothe designers behind three of the county’s top eateries to learnthe ingredients they use to cook up a four-star environment for adinner out. Here’s a peek behind the scenes.

AURORA, RYEDesigned by Jay Haverson, Haverson Architecture and Design,

Greenwich, Conn.

The challenge: A trio of adjacent properties in a prime downtown locationneeded to become one seamless space for Aurora, a new upscale eatery byRamze Zakka. The noted restaurateur, who also owns four hot spots inFairfield County, Connecticut, had a vision for a stylish trattoria serving upinventive meat and seafood dishes, homemade pasta and pizza from awood-burning oven.

“It was a very ambitious project,” notes architect Jay Haverson. “Thegoal was to make one fluid space, so we had to strip everything out of the inte-rior and restructure it to be virtually column-free.” The result? An open andinviting nearly 2,500-square-foot bistro at the epicenter of downtown Rye.Opportunities for interaction: “We wanted to create a very social settingwhere people could see and be seen,” says Haverson. Various aspects of thedesign follow this philosophy: The façade has French doors that open to themain street, making it easy for passersby to peek in; open seating arrange-ments dominate the floor plan and cozy banquettes are carved along theperimeter; and a long granite bar accommodates after-work socializers. Under the Tuscan sky: Neutral beige and peach tones serve as a soothingbackdrop to the eatery’s unexpected focal point: the ceiling. A series of vaultsdefines the space, while the use of Venetian plaster adds texture. Hand-applied faux finishing gives the appearance of a summer sky. That, plus the


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attention to the activity that would be going on in andaround the space.” Extending a welcome: “With most design projects,necessity breeds invention,” the designer says. BLT Steakis the hotel’s primary eatery, yet Bagley also wanted toattract patrons who weren’t hotel guests. To achieve this,he created two separate entrances—one from within thehotel and one from the street, the latter beside a convivialoutdoor eating area that beckons locals to step inside. Go for the glow: To get the ambience he was seeking,Bagley created a juxtaposition of natural and artificiallight. The space boasts a front wall of glass, on whichBagley placed floor-to-ceiling sheers that filter daylight’sharsh sun and evening’s bright headlights. Oversizeshades custom-designed from layers of silk—a BLTSteak signature—create a soft glow.

For the interior, Bagley chose materials and huesthat are warm and classic. To exude that just-right vibe,he custom-designed the space’s stylish furniture: Smalltables, which can be easily swapped around to accom-modate larger parties, have Macassar ebony tops coatedin a chic high-gloss finish, while chairs and bar stools arecovered in a rich Ultrasuede. Now we’re cooking: A keystone of the design is theopen kitchen, which acts as a visual anchor for the inte-

use of cove lighting, tricks the eye, making the ceilingseem more elevated. “These elements give the room avery nice feeling—contained yet open,” says Haverson.Vino on view: Along the back of the bar, the architectcreated a custom wine display for storage as well as pour-ing bottles. “It’s another signature of a Ramze restau-rant,” he notes. “It tells people to enjoy wine and make ita big part of their dining experience.” Rich mahoganycreates a beautiful showcase for the bevy of bottles.

BLT STEAK, WHITE PLAINSDesigned by Michael Bagley, Michael Bagley Design,

New York, N.Y.

The challenge: How do you create a space that’sunique, but also reflects the overall philosophy of a brandrestaurant? For designer Michael Bagley, the answerstems from the bones of the space itself. BLT Steak WhitePlains was his sixth project in the BLT Steak line, and thesecond to be located in a Ritz-Carlton. “While each spaceis decidedly different, they share an overall feeling, anambient glow and warmth,” says Bagley.

“From the get-go, one of the things that was mostimportant to me was that BLT be an experience, notsimply a place,” he adds. “So we designed with careful

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AtHomeDining_WST_310_v3.jcREV 5/19/10 5:33 PM Page 34

rior. “While it was wonderful to have a beautiful glassfront that allows diners to enjoy a view of street, I alsowanted to have an activity inside that demonstrated acrucial function,” the designer notes. The open kitchengives diners a clear view of the behind-the-scenes bustleand adds energy to the overall dining experience.

TARRY LODGE, PORT CHESTERDesigned by Michiel Boender, Edgewater Group

Architects, Port Chester

The challenge: Expectations were high as restaurantteam Mario Batali and Joe Bastianich brought their latestvision to Tarry Lodge in Westchester. “Tarry Lodge was alandmark in Port Chester, a local watering hole in a sadstate of disrepair,” architect Michiel Boender says. “Ourtask was to change it both inside and out, but retain theTarry Lodge name.” The building also had to live up tothe reputation of Batali’s and Bastianich’s other acclaimedspots, including Babbo and Del Posto in New York City.Bringing down the walls: The main building hadacquired two separate additions during its 100-year life-

time, resulting in what Boender calls a “maze-like”space unsuitable for optimal flow in a busy eatery. Hisanswer: completely gut the interior. “We took out twointerior dividing walls so it’s now one integrated spaceinstead of separate little areas.” Installing a profusion ofadditional windows naturally brightened the interior,while removing a drop ceiling added a critical 4 to 6 feetto the room’s height, creating a more open and airy feel.The past preserved: “The idea was to give it the NewYork pub feel with some history,” says the architect. “Weworked hand-in-hand with the owners and interiordesigner Lisa Eaton to develop the finishes.” Periodlighting, plus open cabinetry and moldings by New YorkCustom Millwork, create a hip 1940s aesthetic, whileglazed ceramic tile and hardwood floors bring extrawarmth. The welcoming bar, with its rich Carrera mar-ble top and globe-like pendant lights, beckons patrons topull up a stool and relax. “It’s a great place to wait foryour table or even to dine,” says Boender. The focalpoint upon entry, it exudes casual sophistication—anencapsulation of the entire Tarry Lodge experience. �


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The flourishes are fine—even entertaining—butthey set the bar high. To this critic’s palate, more substanceand less style could make 42 a must-visit destination forthose in search of memorable flavors along with theatmospherics. A chunky terrine of ground bison and pork,for example, boasts a fabulous texture—a grainy heft thatfeels substantial in the mouth—yet tastes oddly wan.

On a bright note, the langostino cru, a decon-structed ceviche, fulfills its promise: Thin translucentslices of the seafood lie in a lovely marinade of excellentolive oil and citrus; the dried Serrano ham and pineappleslices bookending the langostino are meant to be crum-bled atop and crumble we did, creating transcendentforkfuls of sweet and savory, fat and acid, crisp and tender.

For all the pomp of its presentation (it’s plated ona mirror), the Portuguese octopus was just so-so. The fishitself (just three 2-inch pieces) was well cooked and lightlyseasoned, but was perched on a round of bland quinoa.There were two silver-dollar–size dollops on the plate—one, citrus gastrique; the other, ver jus—and several smallmango cubes, but these seemed dissociated elements.

The Strauss Veal Louis—a favorite, we were told,of building owner Louis Cappelli—is a well-executedentrée, rolled in pancetta and roasted to tender-pink per-fection, the milky meat subtle and refined. It’s accompa-

nied by a robust potato pancake that’sboth light and comforting, and itsplaudits are well earned. Alas, thesame can’t be said for the BridgeportLobster, a shelled 11⁄2-pound specimentossed with spaghetti and spinach. Sospicy as to erase the seafood’s flavor, itmakes a strong case for sticking to sim-ple steamed lobster, City Island style.

Dessert isn’t always what youexpect. A “creamsicle” turns out to bea cold and smoky molecular creation;the cheesecake, a glassful of foamyliquid with a vague hint of cheese-cake flavor and a layer of grahamcracker crumbs. We opted for a cheesecourse and were thankful that theSmoky Oregon Blue, Chèvre Noirand Grayson we sampled (three for$15) were just what we ordered—anddelicious with the country bread. �

SMOKE AND MIRRORS. YOU’LL GET BOTH—literally—at 42, a place to see and be seen in White Plains.Suffused with swank and pos-sessed of minimalist décor and asuper-fawning staff, this restaurantwith a view is found on the 42ndfloor of the Ritz-Carlton building.

The restaurant tries every-thing short of rotating to win thecrowd. While waiting for your firstcourse, for example, you’ll be pre-sented with a tray of sea salts—plain, charcoal, smoked andHawaiian—as if they were gold,frankincense and myrrh. Anamuse-bouche consisting of a sin-gle baby beet garnished with gin-ger is hailed as a “gift from thechef,” Anthony Goncalves (alsothe owner). To its credit, the wait-staff is as deferential toward dinersas it is reverential when invokingGoncalves’ name.

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b y M a r i a L i s s a n d r e l l o

4 2 / J U N E 2 0 1 0

Westchester GOURMET

421 Renaissance Square, White Plains;

914-761-4242; www.42therestaurant.com

Hours

Lunch: Tuesday through Friday, 12 p.m.–

3 p.m.; Dinner: Tuesday through Saturday,

5 p.m.–10:30 p.m.; Brunch: Sunday,

11 a.m.–3 p.m.

What you should know• Entrées from $23 to $54

• 4-course market special tasting menu

$42; 5-course chef’s tasting menu $62;

7-course chef’s tasting menu $85

• Full bar

• Walk-ins accepted,

but reservations suggested

• Private parties accommodated

• Handicapped accessible

• All major credit cards accepted

Fine fare in the air

Gourmet_WST_310_v3.jcREV2 5/20/10 9:23 AM Page 64

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CONGRATS TO OUR APRIL WINNER: Kim Sauer from South Salem, NY received a gourmet gift basket from Wildfl owers Florist!

A BIG THANK YOU TO EVERYONE who fi lled out our reader survey from the February issue. We gathered hundreds of great responses and are working to fi ll the magazine with what you want to read! And a special congrats to Carol Lombardini from White Plains, Alice Meisel from Hartsdale and Debbie from White Plains—all were winners in the survey giveaway and won Broadway tickets!

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ZEPHS’ Global soul food. • 638 CentralAvenue, Peekskill • 914-736-2159

PORT CHESTER

F.I.S.H. Mediterranean take on seafood. • 102Fox Island Rd., Port Chester • 914-939-4227

THE WILLETT HOUSE Fine steakhouse • 20Willett Ave., Port Chester • 914- 939-7500

RYE

LA PANETIÈRE Contemporary French cuisine.• 530 Milton Rd., Rye • 914-967-8140

WHITBY CASTLE American cuisine. • 330Boston Post Rd., Rye • 914-777-2053

SCARSDALE

MERITAGE New American cuisine in a chicManhattan-style setting. • 1505 Weaver St.,Scarsdale • 914-472-8484

SLEEPY HOLLOW

WASABI Relaxed atmosphere serving sushi,sashimi and hot dishes. • 279 N. Broadway,Sleepy Hollow • 914-332-7788

SOUTH SALEM

LE CHÂTEAU Classic French dishes in aTudor mansion built by J.P. Morgan. • Rts.35 and 123, South Salem • 914-533-6631

TARRYTOWN

EQUUS RESTAURANT French fare served atCastle on the Hudson. • 400 Benedict Ave.,Tarrytown • 914-631-3646

SWEET GRASS GRILL Creative local fare. • 24W. Main St., Tarrytown • 914-631-0000

THORNWOOD

ABIS JAPANESE RESTAURANT TraditionalJapanese cuisine plus steakhouse hibachi. •14 Marble Ave., Thornwood • 914-741-5100

JOHNNY’S BAR & GRILL A variety ofAmerican favorites. • 665 Commerce St.,Thornwood • 914-773-5982

TUCKAHOE

AN AMERICAN BISTRO Bright eatery featur-ing quesadillas, lamb and chicken. • 296Columbus Ave., Tuckahoe • 914-793-0807

WEST HARRISON

AQUARIO Brazilian and Portuguese cuisinespecializing in seafood. • 141 E. Lake St.,West Harrison • 914-287-0220

WHITE PLAINS

42 Elegant American eatery.• 1 RenaissanceSquare, White Plains • 914-761-4242

BLUE Asian-influenced American fare featuring osso bucco. • 99 Church St.,

ARMONK

OPUS 465 Contemporary cuisine in an unpretentious environment. • 465 Main St.,Armonk • 914-273-4676

BEDFORD

BISTRO TWENTY-TWO Romantic setting forFrench bistro fare. • 391 Old Post Rd. (Rt.22), Bedford • 914-234-7333

BRIARCLIFF MANOR

GUADALAJARA Festive Mexican includingfavorites like fajitas. • 2 Union St., BriarcliffManor • 914-944-4380

TERRA RUSTICA Classic Italian with salads,pastas and seafood. • 550 N. State Rd.,Briarcliff Manor • 914-923-8300

CHAPPAQUA

CRABTREE’S KITTLE HOUSE An award-winning wine cellar complements Americanfare. • 11 Kittle Rd. (off Rt. 117), Chappaqua• 914-666-8044

DON EMILIO’S AT LOBO’S CAFÉ Vibrant,upscale Mexican eatery. • 57-59 King St.,Chappaqua • 914-238-2368

CORTLANDT MANOR

MONTEVERDE Fine Continental menu witha view of the Hudson River. • 28 BearMountain Bridge Rd., Cortlandt Manor •914-739-5000

CROTON FALLS

PRIMAVERA Regional Italian cuisine. Try thejumbo shrimp parmigiana or grilled Scottishsalmon. • 595 Rt. 22, Croton Falls • 914-277-4580

CROTON-ON-HUDSON

OCEAN HOUSE New England–style seashorefare including steamers, grilled wild salmonand fried clams. • 49 N. Riverside Ave.,Croton-on-Hudson • 914-271-0702

DOBBS FERRY

TOMATILLO Authentic Mexican fare featuringin-season local ingredients. • 13 Cedar St.,Dobbs Ferry • 914-478-2300

HASTINGS-ON-HUDSON

HARVEST-ON-HUDSON Mediterranean cuisine, with river views. • 1 River St.,Hastings-on-Hudson • 914-478-2800

IRVINGTON

FLIRT SUSHI LOUNGE Japanese eateryknown for provocatively named sushi rolls. • 4 W. Main St., Irvington • 866-933-5478

IRVINGTON-ON-HUDSON

RED HAT ON THE RIVER Upscale eateryfeaturing contemporary American cuisine.• 1 Bridge St., Irvington-on-Hudson • 914-591-5888

LARCHMONT

PLATES New American menu with Italian,French and Asian accents. • 121 MyrtleBlvd., Larchmont • 914-834-1244

MAMARONECK

LE PROVENCAL BISTRO French fare withflair. • 436 Mamaroneck Ave., Mamaroneck• 914-777-2324

ZITOUNE Festive Moroccan eatery. • 1127 W.Boston Post Rd., Mamaroneck • 914-835-8350

MILLWOOD

SPACCARELLI’S RISTORANTENeighborhood eatery emphasizing Abruzzesecuisine. • 238 Saw Mill River Rd., Millwood • 914-941-0105

MOHEGAN LAKE

BELLA VITA Italian spot known for home-made pumpkin ravioli. • 1744 E. Main St.,Mohegan Lake • 914-528-8233

NEW ROCHELLE

CITY CHOW HOUSE Asian-Latin fusion cuisine in a modern setting. • 1 RadissonPlaza, New Rochelle • 914-576-4141

SPADARO Inspired Italian cuisine. • 211 EastMain Street, New Rochelle • 914-235-4595

NORTH SALEM

JOHN-MICHAEL’S AT PURDY’SHOMESTEAD Inspired modern fare set in aColonial home. • 100 Titicus Rd., NorthSalem • 914-277-2301

VOX French bistro serving eclectic fare fromfoie gras to burgers. • 721 Titicus Rd., NorthSalem • 914-669-5450

PEEKSKILL

DIVISION STREET GRILL Food with a contemporary American flair. • 26 N.Division St., Peekskill • 914-739-6380

If you’ve got a craving, there’s a dining establishment in Westchester County (or nearby) that will satisfy it.

Turn to this l isting next time you want a wonderful meal out.

4 4 / J U N E 2 0 1 0

where TO EAT

WTE_WST_0310_v3.jc 5/14/10 10:27 AM

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A M E R I C A N : 42, White Plains • A n

American Bistro, Tuckahoe • C r a b t re e ’s

Kittle House, Chappaqua • Division Stre e t

Grill, Peekskill • J o h n - M i c h a e l ’s at Purd y ’s

Homestead, North Salem • J o h n n y ’s Bar &

Grill, Thornwood • Meritage, Scarsdale •

M o rt o n ’s, The Steakhouse, White Plains •

Ocean House, Croton-on-Hudson • T h e

Olde Stone Mill, Tuckahoe • Red Hat on

the River, Irvington-on-Hudson • S w e e t

Grass Grill, Ta rrytown • Whitby Castle, Rye

• The Willett House, Port Chester

A S I A N : Abis, Mamaroneck and Thornwood

• Flirt Sushi Lounge, Irvington • Wasabi,

Sleepy Hollow

C O N T I N E N TA L : Monteverde, Cortlandt

Manor • Opus 465, Armon

F R E N C H : Bistro Twenty-Two, Bedford •

Equus Restaurant, Tarrytown • La Panetière,

Rye • Le Château, South Salem • Le

Provencal Bistro, Mamaroneck • Vox,

North Salem

I TA L I A N : Bella Vita, Mohegan Lake •

Primavera, Croton Falls • Spaccarelli’s

Ristorante, Millwood • Spadaro, New

Rochelle • Terra Rustica, Briarcliff Manor •

Zanaro’s, White Plains • Zuppa Restaurant &

Lounge, Yonkers

M E D I T E R R A N E A N : f.i.s.h., Port Chester •

Harvest-on-Hudson, Hastings-on-Hudson

M E X I C A N : Don Emilio’s at Lobo’s Café,

C h a p p a q u a • Guadalajara, Briarcliff Manor

• Tomatillo, Dobbs Ferry

M U LT I - E T H N I C : Aquario, West Harrison

• Blue, White Plains • City Chow House,

New Rochelle • Plates, Larchmont • Zephs’,

Peekskill • Zitoune, Mamaroneck

White Plains • 914-220-0000

M O RTON’S, THE STEAKHOUSE C h i c a g o -based steakhouse. • 9 Maple Ave., WhitePlains • 914-683-6101

Z A N A R O ’ S Authentic Italian cusine. • 1M a m a roneck Ave., White Plains • 914- 397-9400

Y O N K E R S

Z U P PA RESTAURANT & LOUNGEInnovative Italian with homemade pasta.• 59 Main St., Yonkers • 914-376-6500 ■

WHERE TO EATBY CUISINE

045_WCHL_JUNE10.indd 1 5/20/10 12:01:30 PM

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HILDA DEMIRJIANSALONS

LASER | SKIN CARE | HAIR SALON

www.hildademirjian.com

046_WCHL_JUNE10.indd 2 5/20/10 11:59:23 AM

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healthfitness&

What does it mean to you to be healthy and fit? For most people,

it means that you are able to feel and function both mentally and

physically at your best. But, many of us have chronic aches, pains, and

health concerns that can be eliminated with focused and appropriate

help. Herein you’ll find top-notch sources to help you and your family

achieve the best health and fitness Westchester has to offer.M A R I LY N Z E L I N S K Y- SYA R TO

Health&Fit_SS_0610_JN2.indd 47 5/14/10 3:38:57 PM

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The Bernstein Center for Visual Performance

Recent studies have shown that efficient visual

skills are critical to classroom performance. As

seen in the recent issue of Scientific American

(Feb. 2010), in an article by Dr. Burkhart Fischer,

children with poor visual skills are poor learners.

The visual skills to which Dr. Fischer refers to are

eye movement control (motilities), eye teaming

(binocularity), and eye focusing (accommodation).

Inefficiencies or inaccuracies in the function

of the neuromuscular feedback loops which

control these skills can be honed or rehabilitated

through treatment with vision therapy. This type of

program typically involves a combination of in-

office techniques and supportive home activities.

If your child is working too hard, or struggling with

reading and writing, it can also interfere with his

or her ability to adequately and efficiently process

information. To learn more about the link between

vision and learning, visit the Center’s website or

give us a call.

701 WestcHester Avenue | WHite PlAins

914-682-8886

WWW.bernsteincenterForvisuAlPerFormAnce.com

Fiore PilatesFiore Pilates has become an integral part of the

fitness routines of Westchester residents, and

new for 2010, “Mommy and Me” classes. Staffed

with top of the line instructors, the studio provides

customized workouts that increase flexibility,

relieve stress, build stamina, improve alignment

and build stronger, leaner muscles. “You become

conscious of your body’s every movement which

helps you perform more efficiently through your

daily activities.” says Fiore. “Mommy and Me”

classes provide an hour of exercise and bonding

for moms and babies. Another special class

allows moms to exercise while toddlers enjoy

music and art in an adjacent room.

132 W. boston Post roAd | mAmAroneck

914-381-3201 | WWW.FiorePilAtesonline.com

LA BoxingIt’s not about fighting, it’s about fitness—experts

say that boxing gives ten times the results

of conventional aerobics and it’s far from

monotonous. So, if you’re ready to get into the

best shape of your life, you’ll want to visit LA

Boxing Mamaroneck, unique fitness center that

specializes in boxing, kickboxing, and mixed

martial arts, and talk with the highly trained staff.

You will find new classes focusing on Muay Thai,

Woman’s Self-Defense Fitness, Metabolism

Building, TRX Suspension Training, and a New

Kids Martial Arts Program, and much more.

300 WAverly Avenue | mAmAroneck

914-835-4269 | WWW.lAboxing.com/mAmAroneck

Private & Group Sessions

Friendly, Intimate Environment

New, Fully Equipped Studio

Professional-Certifi ed Instructors

*Off er only valid for fi rst-time customers.

F IOREPIL A TES

15% Off *FIRST SINGLE SESSION

(914) 381-3201132 W. Boston Post Road in Mamaroneck

www.FiorePilatesOnline.com

FiorePilates1-3s0208final.indd 1 1/7/08 8:57:36 AM

STOP THE PAINCome and Feel The Difference!

NEW YORK SPORTS & SPINE CHIROPRACTIC

Nick Vaccaro, D.C.

875 Mamaroneck Ave, Suite 102 | Mamaroneck, NY

914.381.7575 www.drxnuspine.com

CALL TODAY FOR YOUR FREE CONSULTATION

DR

X90

00

I have tried physical therapy and I am not getting any results for my chronic muscle and joint pain. What else can I do?

A ] Your problem is most likely caused by an overused

muscle, which often does not respond well to traditional

physical therapy. Overused muscles and other soft tissues

often suffer from pulls, tears, collisions, microtraumas or

hypoxia (which means the muscle is not getting enough

oxygen). Each of these problems causes the body to produce

tough, dense scar tissue in the affected area, and the scar

tissue binds up and ties down the tissues that need to move

freely. As the scar tissue builds up, muscles and nerves

become damaged, resulting in pain and weakness.

However, there is an option called Active Release

Technique (ART), a patented, state-of-the-art treatment that

evaluates, then quickly and often permanently resolves the

condition. ART gets to the root of the problem, fi rst with an

evaluation of the texture, tightness and movement of muscles,

fascia, tendons, ligaments and nerves. The abnormal tissue

is then treated by combining precisely directed tension

with specifi c patient movements involving stretching and

massaging to free the soft tissue. There are over 500 specifi c

moves as part of the unique ART protocol, each one designed

for a very specifi c problem. Headaches, back pain, carpal

tunnel syndrome, shin splints, shoulder pain, sciatica, plantar

fasciitis, knee pain and tennis elbow are just a few of

the many conditions that are resolved using ART.


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STOP THE PAINCome and Feel The Difference!

NEW YORK SPORTS & SPINE CHIROPRACTIC

Nick Vaccaro, D.C.

875 Mamaroneck Ave, Suite 102 | Mamaroneck, NY

914.381.7575 www.drxnuspine.com

CALL TODAY FOR YOUR FREE CONSULTATION

DR

X90

00

I have tried physical therapy and I am not getting any results for my chronic muscle and joint pain. What else can I do?

A ] Your problem is most likely caused by an overused

muscle, which often does not respond well to traditional

physical therapy. Overused muscles and other soft tissues

often suffer from pulls, tears, collisions, microtraumas or

hypoxia (which means the muscle is not getting enough

oxygen). Each of these problems causes the body to produce

tough, dense scar tissue in the affected area, and the scar

tissue binds up and ties down the tissues that need to move

freely. As the scar tissue builds up, muscles and nerves

become damaged, resulting in pain and weakness.

However, there is an option called Active Release

Technique (ART), a patented, state-of-the-art treatment that

evaluates, then quickly and often permanently resolves the

condition. ART gets to the root of the problem, fi rst with an

evaluation of the texture, tightness and movement of muscles,

fascia, tendons, ligaments and nerves. The abnormal tissue

is then treated by combining precisely directed tension

with specifi c patient movements involving stretching and

massaging to free the soft tissue. There are over 500 specifi c

moves as part of the unique ART protocol, each one designed

for a very specifi c problem. Headaches, back pain, carpal

tunnel syndrome, shin splints, shoulder pain, sciatica, plantar

fasciitis, knee pain and tennis elbow are just a few of

the many conditions that are resolved using ART.


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New York Sports & Spine ChiropracticFor chronic muscle and joint pain that does

not respond well to traditional physical

therapy, medication, or over-the-counter

medications, Dr. Nick Vaccaro of New York

Sports & Spine Chiropractic suggests

Active Release Technique (ART), a patented

treatment that quickly and permanently

resolves the condition. ART evaluates

the tightness and movement of muscles

and other tissue, which is then treated by

combining precisely directed tension with

specific patient movements to free the soft

tissue. Headaches, back pain, carpal tunnel

syndrome, shin splints, shoulder pain, sciatica,

plantar fascitis, knee pain, and tennis elbow

are just a few of the many conditions that are

resolved using ART.

875 mAmAroneck Avenue | mAmAroneck

914-381-7575

The Gelb CenterDr. Michael Gelb’s repositioning therapy

realigns the jaw and helps stabilize the neck

and shoulders. Performance is enhanced by

improving breathing and increasing strength

and flexibility. Balance and core stability are

naturally improved. A visit to The Gelb Center

can alleviate your pain and improve your

performance.

tHe gelb center For HeAdAcHe,

mJ And sleeP disorders

635 mAdison Avenue | neW york

212-752-1662

12 old mAmAroneck roAd | WHite PlAins

914-686-4528

WWW.gelbcenter.com

Personal Training InstituteToday, it’s possible, and affordable, to have

your own personal trainer and nutritionist

under one roof to help make your fitness and

health goals attainable. The Personal Training

Institute’s Fitness and Nutrition Programs are

designed by a professional team of exercise

physiologists and registered dietitians. Every

time you come to the Personal Training

Institute, you will have a one-to-one session

with your trainer and nutritionist. Change your

life by visiting the Personal Training Institute.

1293 nortH Avenue | neW rocHelle

914-740-4118

5 rye ridge PlAzA | rye brook

914-305-1662

WWW.PersonAltrAininginstitute.com

Did your child’s last eye exam include an evaluationof the visual skills related to reading and learning?

Do you have a bright child who is struggling or underachieving?

IT COULD BE THEIR EYES!EVEN IF THEY SEE 20/20

701 WESTCHESTER AVE., WHITE PLAINS, NY 10604

914-682-8886 www.cfvl.com

Is your child having learning problems?Is reading a struggle?

Bernstein Center for Visual Performance

FOR MORE DETAILS, PLEASE CALL:

Dr. Ira J. Bernstein, OD, FAAO, FCOVDDr. Paul R. Bernstein, OD, FCOVD

Michael L. Gelb, DDS, MS

The Gelb Center for Headache, TMJ and Sleep Disorders

635 Madison AvenueNew York, NY212.752.1662

12 Old Mamaroneck RoadWhite Plains, NY

914.686.4528

www.gelbcenter.com

T he latest news is that sleep

deprivation and snoring increase infl ammation and can be the cause of heart disease, stroke, type 2 diabetes, obesity, hypertension, cholesterol disorders and early aging. A simple diagnosis of breathing related sleep disorders can be made in the offi ces of The Gelb Center through home sleep testing. Effi cient diagnosis and treatment can lead to reduced health risk and, if snoring is the problem- a better relationship with your sleep partner.

Children are also affected by breathing and sleep disorders. Allergies, nasal polyps and large adenoids are among the potential causes for nasal obstruction. Our orthodontists and ENT’s can change the shape of a child’s face giving them a beautiful smile, pleasing profi le while enhancing daytime performance by opening airways and eliminating headaches, neck and ear aches as well as snoring.

The Gelb Center now offers two affordable, patient friendly systems which screen, assess and aid in the diagnosis of sleep problems. The Watch-PAT200 system is worn on the wrist and uses a fi nger mounted probe to measure the signal. The recorded signals are stored in a removable memory card in the device and are then downloaded to a computer for automatic analysis.

The Apnea Risk Evaluation System (ARES) is a small sleep-wearable, wireless physiological recorder worn on the forehead that acquires and stores up to 4 nights of nocturnal data and measures a number of important indicators that assist in diagnosis and the establishment of treatment protocols for patients.

Both systems help the doctors at The Gelb Center successfully treat your potentially dangerous sleep problems and restore peace and quiet to you bedroom.

At the Gelb Center in Westchester and New York City, our dental, medical and orthodontic professionals focus on breathing related sleep disorders in children and adults. In these times of increased stress it is important to get enough good quality, non fragmented sleep. We look forward to helping you solve your sleep and snoring problems.


A D V E R T I S E M E N T


Michael L. Gelb, DDS, MS


635 Madison AvenueNew York, NY212.752.1662

12 Old Mamaroneck RoadWhite Plains, NY

914.686.4528

www.gelbcenter.com

T he latest news is that sleep

deprivation and snoring increase infl ammation and can be the cause of heart disease, stroke, type 2 diabetes, obesity, hypertension, cholesterol disorders and early aging. A simple diagnosis of breathing related sleep disorders can be made in the offi ces of The Gelb Center through home sleep testing. Effi cient diagnosis and treatment can lead to reduced health risk and, if snoring is the problem- a better relationship with your sleep partner.

Children are also affected by breathing and sleep disorders. Allergies, nasal polyps and large adenoids are among the potential causes for nasal obstruction. Our orthodontists and ENT’s can change the shape of a child’s face giving them a beautiful smile, pleasing profi le while enhancing daytime performance by opening airways and eliminating headaches, neck and ear aches as well as snoring.

The Gelb Center now offers two affordable, patient friendly systems which screen, assess and aid in the diagnosis of sleep problems. The Watch-PAT200 system is worn on the wrist and uses a fi nger mounted probe to measure the signal. The recorded signals are stored in a removable memory card in the device and are then downloaded to a computer for automatic analysis.

The Apnea Risk Evaluation System (ARES) is a small sleep-wearable, wireless physiological recorder worn on the forehead that acquires and stores up to 4 nights of nocturnal data and measures a number of important indicators that assist in diagnosis and the establishment of treatment protocols for patients.

Both systems help the doctors at The Gelb Center successfully treat your potentially dangerous sleep problems and restore peace and quiet to your bedroom.

At the Gelb Center in Westchester and New York City, our dental, medical and orthodontic professionals focus on breathing related sleep disorders in children and adults. In these times of increased stress it is important to get enough good quality, non fragmented sleep. We look forward to helping you solve your sleep and snoring problems.


A D V E R T I S E M E N T

051_WCHL_JUNE10.indd 9 5/20/10 1:21:34 PM

featuring era music, arts and crafts, dancing and games, noon to 4 p.m. Call 914-667-4116 or visit www.nps.gov/sapa for more information.

June 19—Watch folks shimmyup a giant oak tree at the NYSA

TREE CLIMBING CHAMPIONSHIP

at the Lyndhurst mansion inTarrytown, 8 a.m. to 5 p.m. Whilethere, you can also talk with profes-sional arborists about safe climb-ing techniques and tree care. (Raindate: June 20.) Call 518-694-5507

June 12—Stop by the KatonahMuseum of Art after hours forJune’s SECOND SATURDAY party.This adults-only event featuresfood, an open bar, live music, artand a professional life-drawingclass, 7 p.m. to 9 p.m. Admission:$10 for members, $20 for non-members. Call 914-232-9555 orvisit www.katonahmuseum.org formore information.

June 12—Step back in time at St. Paul’s Church in MountVernon for COLONIAL DAY,

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JUNEJune 5—Follow the adventures ofHENRY AND MUDGE, a musicaladaptation of Cynthia Rylant’sbeloved children’s books about aboy and his overgrown, slobberingcanine pal, at the Emelin Theatrein Mamaroneck, 11 a.m. and 1:30p.m. Tickets: $18 for adults, $13for children. Call 914-698-0098 or visit www.emelin.org for more information.

June 5—Honor some behind-the-scenes heroes at the Boys &Girls Club of NorthernWestchester’s HUMANITARIAN

AWARD DINNER at Lexus ofMount Kisco, 6:30 p.m, featuringan award presentation, dancingand a live auction. Proceeds sup-port the organization. Tickets:$350. Call 914-666-8069 or visitwww.boysandgirlsclubnw.org formore information.

June 11 and 12—Tap, fan-kick,or jeté your way over to thePerforming Arts Center at SUNYPurchase for a show by the LINDA

DUCI DANCE ENSEMBLE, a groupof young artists performing in avariety of styles, Friday andSaturday at 7:30 p.m. Call 914-251-6200 or visit www.artscenter.org for more information.

AMOS LEE July 15—Enjoy a soulful

performance by the

Philadelphia-born singer-

songwriter at the Tarrytown

Music Hall in Tarrytown,

8 p.m. Lee draws inspira-

tion from greats like Stevie

Wonder and John Prine to

craft his own unique brand

of soul-folk music. Tickets:

$35 to $50. Call 914-631-

3390 or visit www.tarrytown

musichall.org for more

information.

ROSE DAYJune 6—See the magnificent Rose Garden in full bloom, noon to 3 p.m. at Lyndhurst,

a Gothic Revival mansion and National Trust historic site in Tarrytown. With live music and

refreshments, it’s a treat for all your senses. Admission: $12 for adults, $11 for seniors, $6 for

children 6 to 16, FREE for children under 6. Call 914-631-4481 or visit www.lyndhurst.org for

more information.

Be THERE

FREE

FREE

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or visit www.nysarborists.com/treechamp.htm for more information.

June 21—Join golf and artenthusiasts for ArtsWestchester’s19th annual GOLF TOURNAMENT

at Siwanoy Country Club inBronxville. Registration begins at10:30 a.m., followed by an 11:30a.m. barbecue lunch and a 12:30p.m. shotgun tee-off. In theevening, guests will enjoy cocktailsand dinner and an awards cere-mony. Tickets for individualgolfers are $600 each; foursomesstart at $3,500. Call 914-428-4220or visit www.artswestchester.org for more information.

June 28 through July 2—Sign your hoop lover up for someserious summertime fun withSLAM DUNK ELITE CAMP atWestchester County Center inWhite Plains. This Monday-through-Friday evening camp(5:30 p.m. to 9 p.m.) will helpsixth through 10th graders honetheir basketball skills throughinstruction and competition. Fee:$200. Call 914-864-7173 or visitparks.westchestergov.com for

more information.

ANTIQUES IN THE CHURCHYARDJuly 4—Browse unique handmade goods from

120 vendors and dealers at the 18th annual craft fair

event at Stevens Memorial United Methodist Church

in South Salem, from 9 a.m. to 5 p.m. Don’t miss

the Grandma’s Attic Treasures booth of church

donations. An all-you-can-eat pancake breakfast

(adults, $6; kids, $4) will be available from

9 a.m. to 11 a.m. Admission: $7, FREE for

children under 13. Call 914-273-4667 or visit

www.cordshows.com for more information.

CARAMOOR VIRTUOSI II—CONCERT AL FRESCOJuly 25—Enjoy a classical concert outdoors on the picnic lawns at Caramoor

Center in Katonah (bring your own food or order a picnic meal online through

www.greatperformances.com/caramoorpicnics). Listen as some of America’s

finest young professional musicians perform selections from Dvorák, Sollima

and Chausson, beginning at 4:30 p.m. Tickets: $10. Call 914-232-1492 or visit

www.caramoor.org for more information.

SEND EVENT LISTINGS TO:

Westchester Health & Life, 110 Summit

Avenue, Montvale, NJ 07645; fax 201-

782-5319; e-mail editor@wainscot

media.com. Listings must be received

four months in advance of the event

and must include a phone number that

will be published.

JULYJuly 14—Listen as virtuoso guitarist Eric Krasno and dynamicvocalist Nigel Hall of Soulive bringtheir blend of funk, jazz and hip-hop to the Katonah Museum of Art, performing under the nameSHADES OF JAZZ. Bring chairs and a picnic dinner; the museumwill provide beer and wine.Performance begins at 6:30 p.m.Admission: $10 for members, $20for nonmembers. Call 914-232-9555


or visit www.katonahmuseum.org for more information.

July 17—Experience a mesmeriz-ing mix of magic, comedy and illu-sion when Westchester CommunityCollege in Valhalla presents FANTASMAGIQUE, 8 p.m. Theperformance, featuring a doublebill with a magician and ventrilo-quist, includes comedy, audienceparticipation and amazing feats.Tickets: $20 for adults, $18 forseniors and students, FREE for children under 10. Visit www.sunywcc.edu or call 914-606-6262 for more information. �

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S U P P O R T G R O U P S

For more information, visit www.worldclassmedicine.com.

� Hepatitis C Support Group

Meets every other Wednesday, 6–8 p.m., in the Cedar-

wood Hall conference room on the first floor. Call 914-

493-7641 to learn more.

� Living With Multiple Sclerosis

For information, call the Behavioral Health Center

Outpatient Department at 914-493-2621.

� Stroke Support Group

Meets the second and fourth Tuesdays of each month,

6–7:30 p.m. Call 914-493-1573 to find out more.

� Weight-Loss Surgery Support Group

Meets twice monthly at 6 p.m. at the Medical Arts

Atrium, 19 Bradhurst Avenue, Suite 1700, Hawthorne.

L E A R N I N G F O R L I F E

Learning for Life is Westchester Medical Center’s series

of free educational seminars. To find out more or to reg-

ister, visit www.worldclassmedicine.com or call 877-

WMC-DOCS.

J U N E

� Weight-Loss Surgery Seminar

Thursday, June 10 and Tuesday,

June 22, 4:30 p.m. If you are over-

weight, you may be a candidate for

bariatric (weight-loss) surgery. Join

expert bariatric surgeons for a pre-

sentation on the latest minimally

invasive weight-loss procedures.

� Kidney Transplant Seminar

Sunday, June 13, 1 p.m. If you or a

loved one are suffering from a chron-

ic disease that may lead to kidney

failure, we invite you to join mem-

bers of our renowned renal trans-

plant team, including physicians,

nurses, transplant coordinators,

What’s HAPPENING at We s t c h e s t e r M e d i c a l C e n t e r

social workers and dieticians, for an informative presenta-

tion given from both a patient and donor perspective.

J U LY

� Weight-Loss Surgery Seminar

Thursdays, July 1 and 15, 4:30 p.m. If you are over-

weight, you may be a candidate for bariatric (weight-loss)

surgery. Join expert bariatric surgeons for a presentation

on the latest minimally invasive weight-loss procedures.

S P E C I A L E V E N T S

� 31st Annual Westchester Medical Center Gala

Saturday, June 5. Pier Sixty at Chelsea Piers. For more

information, please call the Westchester Medical Center

Foundation at 914-493-2575.

� 9th Annual Westchester Medical Center Biathlon

Sunday, June 27. Macy Oval, Westchester Medical

Center Campus. Are you ready to run 2 miles, bike 15

miles and run 2 miles? You can compete alone or as a

team in this New York Triathlon Club–sanctioned event.

To register go to www.NYTRI.org. For information on

sponsorship opportunities or to volunteer, please call

914-493-2575. �

5 4 / J U N E 2 0 1 0

WhatsHap_WST_310_v3.SL 5/14/10 10:25 AM Page 50

Frankie Flora is a ChampionMaria Fareri Children’s Hospital at Westchester Medical Center is a proud member of the Children’s Miracle Network, and the Children’s Miracle Network program Champions presented by Walmart and Sam’s Club honors remarkable children from the United States that have triumphed despite severe medical challenges.

One child is chosen to represent each state in the annual program,

Q | What is a perinatologist and when is this type of doctor needed?

a | A perinatologist, also known as a maternal-fetal medicine specialist, is an obstetrician-gynecologist who has completed a three-year fellowship in maternal-fetal medicine after medical school and the four-year OB/GYN residency. As a perinatolgist, I care for expectant mothers with prior medical conditions, such as diabetes or heart disease, or health problems that result from pregnancy, such as preeclampsia. I also manage the pregnancies of healthy mothers carrying multiple fetuses or those who have experienced prior preterm labor or delivery, recurrent miscarriages, or premature rupture of the membranes. This is all in coordination with the patient’s regular OB/GYN.

Q | how many perinatologists are at Westchester medical Center?

a | Five perinatologists have a home base at Westchester Medical Center, but we often see patients at our partner community hospitals so it is more convenient for them. In fact, most of our mothers can have their babies delivered by their regular obstetricians at their community hospitals, while the others who need higher-level care for themselves or their babies come to Westchester Medical Center when it’s time to deliver.

Q | how is it decided where a high-risk mother will deliver?

a | The decision is based on the baby’s gestational age at the time that delivery is indicated and the capabilities of the local hospital and the medical staff. If a woman’s doctor has already determined that her baby will need advanced medical care at the Regional Neonatal Intensive Care Unit at Maria Fareri Children’s Hospital at Westchester Medical Center, the mother usually goes on her own when labor begins or the time for a scheduled delivery nears. For newborns who need to get to the Regional NICU promptly from other hospitals, they are brought by helicopter or ambulance.

and Maria Fareri Children’s Hospital is happy to share that Frankie Flora, 6, of Poughkeesie has been selected as the program’s New York State Champion!

As New York’s Champion, Frankie will travel for two separate weeks this year on an important mission: to represent the 17 million children treated annually at Children’s Miracle Network hospitals throughout the United States. Frankie and his fellow champions will travel to Washington, D.C., in June where they will visit the White House and Capitol Hill to share their amazing medical stories. Then, Frankie and the other state Champions will travel to Orlando in November for the Children’s Miracle Network Celebration event at Walt Disney World.

Frankie was the victim of a savage dog attack that left him with wounds so severe that doctors at Maria Fareri Children’s Hospital used over 1,000 stitches to close more than 80 lacerations on his head and face. Several surgeries later, Frankie is doing very well and looking forward to his mission.

Westchester Medical center

James Smith, M.D., Chief of Perinatal Medicine at Westchester Medical Center

When pregnancy is “high Risk”

Q&a

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excellence in nursing award A WeSTCHeSTeR MeDICAl CeNTeR NURSe

HAS CAPTUReD ReGIONAl ACClAIM AS A TOP

FINAlIST FOR HUDSON VAlleY MAGAzINe’S

exCelleNCe IN NURSING AWARDS.

Kathy Dasouza, Rn, neuRologiCal

inteRmeDiate CaRe unit, WAS HONOReD

IN MAY AT A NATIONAl NURSeS Week

CeleBRATORY DINNeR HOSTeD BY HUDSON

VAlleY MAGAzINe. CONGRATUlATIONS TO

kATHY FOR THIS Well-DeSeRVeD HONOR!

FRANkIe FlORA

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t the annual barbecue for the

Executive Women’s Golf Association

in Harrison, golfer Sherri Wilson gets

some hands-on putting pointers from

“The Putting Doctor,” aka instructor

Joseph Bermel Jr.

Get a gr ipA

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Westchester Health & Life's June 2010 issue

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Transcript of Westchester Health & Life's June 2010 issue