a benefit for community health at greenwich hospital greenwich

G R E E N W I C H H O S P I TA L P R E S E N T S
A B E N E F I T F O R C O M M U N I T Y H E A LT H A T G R E E N W I C H H O S P I T A L
A B E N E F I T F O R C O M M U N I T Y H E A LT H
AT G R E E N W I C H H O S P I TA L
Honoring:
Greenwich EMS
Harrison EMS
Port Chester-Rye-Rye Brook EMS
For Their Commitment to the Health of Our Community
PARTICIPANTS
List as of 2/5/16
a dash of salt catering, llc
Absolut
Aux Délices
Bistro V
BoxCar Cantina
Caren’s Cos Cobber
DOURO Restaurant Bar
Eder Bros
Eventi Cafe
Famous Greek Kitchen
Fjord Fish Market/Catering
Fortina
Gaia Restaurant
Grade A ShopRite
Greenwich Staffing
Happiness Is Catering &
Event Planning
JHouse Restaurant
Jameson
Le Fat Poodle
Le Penguin
little pub
Meli-Melo Creperie & Catering
The Old Greenwich Social Club
Paloma
Palomino Catering
Red Bee Honey
Ristorante Firenze
Sonora Restaurant
Spiked Seltzer
Sweet Lisa’s Exquisite Cakes
Tarry Market
Tarry Wine
Tawa Indian Cuisine
TEA-RRIFIC! ICE CREAM
Töst
Tomatillo Taco Joint
Whole Foods Market Greenwich
WUJI Restaurant
Z Hospitality Group
Greenwich Hospital gratefully acknowledges support from event sponsors:
Absolut, Acqua Panna, Casamigos Tequila, Deutsche Family Wine & Spirits,
Dirt Floral, Eder Bros., Fairfield County LOOK, Greenwich Magazine, Hearst Media Group,
Jameson, Northeast Tent, Perrier, Ristorante Firenze, S. Pellegrino, Sebass Events,
Serendipity Magazine and Val’s Putnam Wines & Liquors.
WELCOME
from the president
Dear Friends,
For the past 30 years, Greenwich Hospital’s annual Great Chefs fundraiser has
benefitted the wellness programs and services provided by Community Health
at Greenwich Hospital (CH@GH). This special feast has become a favorite for so
many in our community, which is why I am particularly excited to see what is in
store for us this evening at Taste the Towns. This new twist on the hospital’s original
and much loved culinary event is sure to be a huge hit.
I continue to be inspired by the generosity of everyone in attendance tonight,
from the guests who purchased tickets and tables, to the numerous advertisers
and sponsors who chose to spend their marketing dollars in support of Greenwich
Hospital. I would be remiss to not mention our multi-talented chefs who took
time away from their hectic businesses to contribute their time and talent to this
worthy cause.
For more than a century,
Greenwich Hospital has
focused on programs
that bring preventive
services and medical
care to all segments of
our community.
All proceeds from Taste the Towns help sustain and enhance hundreds of
community outreach initiatives provided by CH@GH. For more than a century,
Greenwich Hospital has focused on programs that bring preventive services and
medical care to all segments of our community. CH@GH supports the hospital’s
mission to provide a full continuum of care by offering innovative health screenings,
speakers, support groups, school programs, health education, and wellness
programs designed to promote health and increase access to healthcare services.
Each year, thousands of area residents benefit from CH@GH’s broad array of
programs and services. In the last fiscal year, Greenwich Hospital’s community
benefit efforts provided an estimated $53.1 million in healthcare resources to
Connecticut and New York residents.
This evening, I am pleased to honor and recognize our community partners:
Greenwich Emergency Medical Services, Harrison Emergency Medical
Services, and Port Chester-Rye-Rye Brook Emergency Medical Services for their
commitment to positively impacting the health of our community. Their lifesaving, pre-hospital medical care 24 hours a day, 7 days a week, 365 days a year is
truly respected and admired.
As I’m sure you are well aware, no event such as this is possible without
the tireless efforts and dedication of many hardworking individuals. Event
Chair Geri Corrigan has skillfully led a volunteer committee of 24 enthusiastic
supporters who have helped to arrange every detail of this wonderful and
delicious evening.
Once again, thank you to all who have participated in Taste the Towns. Your
partnership helps us provide the gift of good health to so many of our neighbors.
Bon Appétit!
Sincerely,
NORMAN G. ROTH
PRESIDENT
Taste the Towns | giving.greenhosp.org 1
TASTE THE TOWNS
committee
Taste the Towns Chair
Geri Corrigan
Committee
Allyson Spellman Becker
Leif Becker
Katie Fong Biglin
Owen C. Biglin
Perry Brittis, MD, PhD
Donna Buscemi
Jackie Calagna
Kathy Carley-Spanier
2 Taste the Towns | giving.greenhosp.org
Michael Coty
Carolyn Crabtree
Debi D’Alba
Maria Hill
Linda Kavanagh
Lisa Lipschutz
Lyn Linz
ColleenDelaney McCarthy
Justin McCarthy
Julie Nelson
Wells Noonan
Jill Odice
Melissa Squeo
Carol Swift
George Tsangaroulis, DDS
Melanie Tsangaroulis
WELCOME
from the event chair
Dear Friends,
Welcome to the inaugural Taste the Towns! Thank you for joining us for a
tantalizing evening to Sip, Savor and Support at the annual benefit for Community
Health at Greenwich Hospital (CH@GH).
I am honored to chair this year’s event for a cause very near and dear to my
heart and have the opportunity to celebrate those who inspire us every day through
their dedication and support. Proceeds from tonight will benefit residents of
Fairfield and Westchester counties who rely on outreach health services provided
by Community Health at Greenwich Hospital.
Proceeds from tonight
will benefit residents of
Fairfield and Westchester
counties who rely on
outreach health services
provided by Community
Health at Greenwich
Hospital.
Thank you to the incredible leadership of Kathy Carley-Spanier and everyone
who works at CH@GH for their tireless devotion in improving the health of our
communities by creating educational programs, support groups, and free health
screenings.
Tonight we honor our community partners who are also extremely committed
to positively impacting the health of our community – Greenwich EMS, Harrison
EMS, and Port Chester-Rye-Rye Brook EMS – thank you for all you do to support us.
My extreme gratitude to the outstanding benefit committee and volunteers
for your commitment and for giving so much of your personal talents to making
this night possible as well as to our generous underwriters, contributors, auction
donors, and magazine advertisers.
To Stephanie Dunn Ashley, the special events team and Jim Wright at the
Greenwich Hospital Foundation – I am indebted for your on-going support.
My great thanks also to Dirt Floral, DJ Flip, Sebass Events, and The Stanwich
Club for their great contributions in executing the vision of tonight’s event.
Finally, thank you to all the magnificent chefs, restaurants, and beverage
participants. We are extremely grateful for your generosity of time and talent in
making tonight a great success and bringing the best in dining, fine wines, regional
brews, and spirits for all to enjoy.
I look forward to sharing this wonderful evening with all of you!
Sincerely,
GERI CORRIGAN
TASTE THE TOWNS CHAIR
Taste the Towns | giving.greenhosp.org 3
TASTE THE TOWNS
press preview party
Greenwich Hospital officials held a preview party to introduce members
of the press to many of the 38 chefs and beverage distributors participating
in Taste the Towns. The afternoon kick off took place at the popular
Greenwich eatery, Ristorante Firenze. Event Chair Geri Corrigan and
members of her planning committee were also present, as well as event
sponsors and benefactors.
Marianna Ponns, Melanie Tsangaroulis and John Raben
Nadia Ramsey and
Cédric Lamouille
Jieun Wax, Norman Roth and Geri Corrigan
Sarah Bamford, Dana Conelias and Jayne McTeigue
Nicholas Carriero, Francesco Casu, Ivan Chacon, Alessandro Sardone and Dennis Czarneski
4 Taste the Towns | giving.greenhosp.org
Debra Ponzek and Norman Roth
Jieun Wax and Darby Cartun
Representatives from Harrison EMS, Port Chester-Rye-Rye Brook EMS, Greenwich EMS
Melissa and Fred Squeo
Leif Becker, Allyson Spellman Becker, Katie Fong Biglin and
Colleen Delaney
James Farrell, Luzio Cruz and Jeff Wynne
Mario and Souvannee Leite
David Corbo and Jed Simon
Scott Moore and
Kathy Carley-Spanier
Taste the Towns | giving.greenhosp.org 5
is thrilled to support Greenwich Hospital
and participate in its wonderful Taste the Towns event!
ultimat
e watch
Serendi
pity
b
living in
fairfield
& westc
hes
guide!
ter coun
tie
blue blo
ods’
s
ridget
moynah
On wOrk
an
, charity
&m
simple
holiday
recipes
OtherhO
OD
luxury
mexico
DREAM TRIPS: ST. KITTS, IRELAND & r
PARIS
esorts
SERENDIPITY
LIVING IN FAIRFIELD & WESTCHESTER COUNTIES
MONICA
RICH
KOSANN
THE JEWELRY
DESIGNER ON HER
PERSONAL STYLE
& INSPIRATION
STRESS
LESS &
BE HAPPY!
nov emb
er
Disp lay Unti 201 5
l 12/0 1/20
15
SPRING
FASHION
WHAT TO
WEAR NOW!
serendipityso
cial.com
CELEBRITY CHEF
GEOFFREY
ZAKARIAN
GUEST EDITS
Plus!
makeohvome
ers
MARCH 2016
Display Until 4/1/2016
serendipitysocial.com
Fairfield and Westchester Counties’ premier lifestyle magazine filled with
the area’s best in beauty, fashion, food, health, home and more.
Plus! Don’t miss our annual signature events, including Greenwich Wine + Food Festival,
Golf Classic, Design Market and Girls Night Out.
serendipitysocial.com
RECIPES
Appetizers
a dash of salt
Gaia Restaurant
little pub
Meli-Melo Catering
The Old Greenwich
Social Club
Red Bee Honey
WUJI Restaurant
8
8
9
9
10
10
11
Entrées
Aux Délices
14
Bistro V
14
BoxCar Cantina
15
Cos Cobber
18
Dr. Joe’s Man Diet Book 18
Douro19
Fortina19
Ristorante Firenze
20
JHouse Restaurant
21
Paloma24
Sonora24
Tawa Indian Cuisine
25
Tomatillo Taco Joint
25
Greenwich Hospital or Greenwich Hospital Foundation are not responsible for the outcome
of any recipe you prepare with instructions from this booklet. While we try to review each
recipe carefully, you may not always achieve the results desired due to variations in ingredients,
cooking temperatures, typographical errors, omissions, or individual cooking abilities.
Please always use your best judgment when cooking with raw ingredients.
Desserts
little pub
Sweet Lisa’s
Exquisite Cakes
Tea-rrific! Ice Cream Whole Foods Market
Greenwich
26
26
27
27
Cocktails
Absolut Spicy Pear Mule 28
Absolut Zest Berry Mule 28
Casamigos Margarita
30
Casamigos Margarita Light 30
Spiked Seltzer Paloma
31
APPETIZERS
Chicken Yakitori
a dash of salt catering
Chef Jonathan Mathias
Servings: 10
Ingredients
For the Chicken Yakitori
Skewers:
Ginger, minced, ¼ inch
1 clove garlic, minced
1 teaspoon sesame oil
1 tablespoon Tamari
2 chicken thighs, bones
and fat removed, cut into
1 x 1 ½ inch pieces
12 1 inch pieces of scallion,
white part only
12 ¾ inch squares of red
bell pepper
12 skewers, soaked in water
1 teaspoon oil
Sea salt and pepper to taste
For the Yakitori Sauce:
4 ounces Mirin
4 ounces Tamari
Ginger, minced ¼ Inch
2 cloves garlic, minced
1 ½ tablespoons sugar
Preparation
Mix first four ingredients
in a bowl. Add chicken
and stir to coat, set aside
to marinate for 8 hours.
Skewer a piece of chicken,
then a scallion, followed by
another piece of chicken,
and top with a piece of
red pepper. Repeat. Heat
oil in a cast iron pan. When
hot, place the skewers in
the pan and let brown nicely
before turning. When cooked
through, place on a plate
and keep warm for service.
Brush with sauce just prior
to serving.
For the sauce
Place all ingredients in a
sauce pan. With the pan
over medium heat, reduce
by half. Remove from heat
and reserve.
Stuffed Peppers
Gaia Restaurant
Chef Rui Correia
Servings: 6-8
Ingredients
6-8 bell peppers
2 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
6 ounces chorizo, small diced
1 tablespoon smoked paprika
2 cups long grain rice
4 cups water
2-3 bay leaves
2 cups green peas
Cilantro, to taste
Salt and pepper, to taste
8 Taste the Towns | giving.greenhosp.org
Preparation
Preheat the oven to 425˚F.
Cut off the pepper tops and
set them aside. With small
knife, hollow out the seeds
and membranes as best as
possible and set the peppers
aside. Heat up a large skillet
or pot and add olive oil. Add
onions, garlic, chorizo, and
smoked paprika. Sweat all
the ingredients until browning
begins, then add water, rice
and bay leaves. Bring to a
boil and simmer covered,
stirring from time to time until
the liquid is absorbed and
the rice is puffed up. Turn
heat off and set aside in
the same pot until room
temperature. Season with
salt and pepper. Add cilantro
and green peas, so as not to
overcook. Stuff peppers with
rice mixture and set on sheet
pan. Brush the outside of the
peppers with olive oil and
roast at 425˚F for 20 minutes.
Take out the tray of peppers
from the oven and they are
ready to serve! If desired, add
the tops back on the peppers
for presentation.
APPETIZERS
Scarpelli Fundido
little pub
Chef Tim Passaro, Jr.
Servings: 2
Ingredients
8 ounces Scarpelli’s
extra hot pork sausage
(Purchase at
Scarpelli’s Market,
45 Bible Street,
Cos Cob, CT)
½ cup chopped red tomato
¼ cup diced red onion
2 cups shredded
cheddar-jack cheese
¼ pound thick sliced
fresh mozzarella
Olive oil
Six 8 inch flour tortillas
6 pack ice cold corona beer
Preparation
Preheat oven to 400˚F.
Open a Corona and take
a sip. Sauté the Scarpelli’s
extra hot pork sausage
in 1 tablespoon of olive oil
for 5-7 minutes, or until the
sausage is cooked through
and begins to crumble.
Add chopped tomatoes and
red onions, stir thoroughly,
and cook for another
2 minutes. Take off heat
and set aside. Layer the
bottom of an 8 inch oven
safe dish with shredded
cheddar-jack cheese.
Top cheddar-jack layer
with sausage, tomatoes
and onions mixture. Cover
mixture with thick sliced
fresh mozzarella and bake
for 10 minutes or until cheese
is melted and bubbly.
Remove from oven and
set aside for 3 minutes.
Place stack of tortillas in
oven for 2 minutes until
warm. Remove and fold in
half. Open another Corona
beer. Use a spoon to scoop
the sausage and cheese
mixture into warm flour
tortillas and congratulate
yourself as you’ve achieved
Fundido! Enjoy!
Curry Chicken Salad
Meli-Melo Catering
Chef Nasia Ramsey
Servings: 40 hors d’oeuvres
Ingredients
6-8 bell peppers
2 boneless, skinless
chicken breast
4 cups chicken stock
3 tablespoons powdered curry
1 cup mayonnaise
½ cup dried cranberry
1 teaspoon cumin
Salt and pepper to taste
Preparation
Poach chicken in chicken
stock with 1 tablespoon
of powdered curry. Cook
for 25 minutes. Cool and
refrigerate. Dice in small
cubes. Add to mixing bowl
with mayonnaise, dried
cranberry, cumin and 2 tablespoons powerdered curry.
Add salt and pepper to taste.
Mix and refrigerate. This
can be prepped in advance
for the busy hostess.
Use as hors d’oeuvres,
as a salad, or a wonderful
picnic sandwich.
Mayonnaise and curry
can be adjusted to one’s
taste. Use your creativity
for a great presentation!
Taste the Towns | giving.greenhosp.org 9
APPETIZERS
Anna’s Swedish Meatballs
Old Greenwich Social Club
Chef Alex Garcia
Servings: 8
Ingredients
½ cup bread crumbs
½ cup light cream
½ cup water
7 ounces of ground pork
7 ounces of lean ground beef
1 ½ teaspoon salt
½ teaspoon allspice
2 tablespoons ground onion
1 egg
1 tablespoon butter for cooking
Preparation
Combine the bread crumbs,
light cream and water in
a large bowl and let it sit
for 5 minutes to allow
the breadcrumbs to soak
up the liquid. Add the
remaining ingredients and
mix thoroughly. Roll the
mixture into slightly smaller
than golf ball size and
set aside.
Put 1 tablespoon butter in
a large pan and turn heat to
medium. Cook meatballs
for about 3 minutes on each
side, or until lightly browned.
Enjoy with Lingonberry jam.
Sardinian Seadas
(Fried Ravioli Drizzled with Honey)
Red Bee Honey
Marina Marchese
Servings: 4
Ingredients
1 pound semolina flour
3 eggs
7 ounces water
Salt to taste
Lemon zest, grated
Honey to taste
1 pound Sardinian sheep’s milk
cheese (pecorino cheese)
1 ¾ ounces butter
Oil, for frying
10 Taste the Towns | giving.greenhosp.org
Preparation
Make a well in the center
of the semolina. Add the
eggs, water and salt into
the center and mix with the
hands for at least 15 minutes.
Gradually incorporate the
butter and continue blending
until the dough is smooth
and firm. Roll the dough to
a thickness of 0.1 inch.
Cut the dough using a
circular pastry cutter with
a curly edge of 4 inches in
diameter. Mix lemon zest and
the Sardinian sheep’s milk
cheese. Brush the circles
of dough with the egg and
fill them with the cheese
mixture. Close using other
disks of dough and fry them
in abundant oil. After frying,
drizzle with honey. Eat the
Seadas warm.
APPETIZERS
Organic Vegetarian Hot & Sour Soup
WUJI Restaurant
Chef Lin Chen
Servings: 16
Ingredients
½ piece organic tofu, medium firm
½ ounce wood ear mushroom,
soak then julienne
½ ounce bamboo shoots,
julienned
1 pack enoki mushrooms
2 eggs, beaten
2 cups Chinkiang vinegar
/6 cup white pepper powder
1 cup organic soy sauce, light
¼ cup organic soy sauce, dark
1 cup potato starch
11 ½ cups organic
vegetable broth
½ teaspoon chili oil
1 sprigs scallion, julienned and
soaked until curly
Kosher salt, to taste
1
Preparation
Bring the vegetable broth
to a boil. Add julienned
tofu, wood ear mushroom,
bamboo shoot, and enoki
mushrooms and simmer for
15 minutes. Add Chinkiang
vinegar, light and dark soy
sauce, pepper, and adjust to
taste by adding more vinegar,
pepper and salt.
Mix potato starch with
water, and add into the soup
until nappe. Gently stir the
soup and pour the beaten
egg in, continue to stir
untill the egg has evenly
distributed within the soup.
Serve with a drizzle of chili
oil and garnish with scallion.
Taste the Towns | giving.greenhosp.org 11
Studies Have Shown…
Giving Time to Others is Good
for Your Health!
Join our Volunteer Team!
Greenwich Hospital Auxiliary
Is proud to support
Community Health at Greenwich Hospital!
If you are interested in volunteering,
visit our website
greenwichhospital.org
The Auxiliary
12 Taste the Towns | giving.greenhosp.org
WINNER
WINNER
DOUBLE GOLD 2013
CHAIRMAN’S TROPHY 2014
SF World Spirits Competition
Ultimate Spirits Challenge
AMERICA’S AWARD-WINNING
1 IMPORTED Vodka
#
*
ABSOLUT® VODKA. PRODUCT OF SWEDEN. 40% ALC./VOL. DISTILLED FROM GRAIN. © 2014 IMPORTED BY ABSOLUT SPIRITS CO., NEW YORK, N.Y.
* Retail 9L Volume Share of Category/Sub Category – Nielsen XAOC + LIQUOR - WASH Food 52 weeks ending 12/7/13
** GfK Consumer Study, 2013
ENTRÉES
Chicken Yakitori
Aux Délices
Chef Debra Ponzek
Servings: 8
Ingredients
10 cloves garlic
¼ cup chopped fresh rosemary
¼ cup chopped fresh mint
1 5 to 6 pound butterflied leg of lamb
¾ cup Dijon mustard
¾ cup red wine
½ cup canola oil
2 tablespoons herbes de Provence
Kosher salt and freshly ground black
pepper to taste
Minted­Honey Mustard Sauce
(recipe follows)
For the Minted Honey Mustard
(Makes about ½ cup)
1
/3 cup Dijon mustard
2 to 3 tablespoons honey
1 tablespoon white
balsamic vinegar
1 teaspoon chopped rosemary
1 tablespoon chopped mint leaves
Stir together the mustard, honey,
vinegar, rosemary, and mint. Taste
and add more honey if desired.
The mustard sauce can be made
up to 24 hours ahead of time. Let
the sauce reach room temperature
before serving.
Preparation
Cut four of the garlic cloves
in half. Roughly chop the
remaining six. Mix together
the rosemary and mint.
Spread the lamb open on a
flat work surface. Using the
tip of a small, sharp knife,
make eight small slits into
the meat on the inside of the
lamb. Stuff the halved garlic
cloves into the slits. Spread
the mixed herbs over both
sides of the lamb. Transfer
the lamb to a glass, ceramic,
or other nonreactive dish
large enough to hold it
opened up. Mix together the
mustard, wine, oil, herbes de
Provence, and the remaining
garlic. Pour over the lamb,
cover the dish, and refrigerate the lamb for at least
8 hours or overnight.
Remove the lamb from the
refrigerator about 1 hour
before grilling. Wipe off the
marinade and remove and
discard the garlic halves.
Lay the lamb on a clean
platter and season both sides
with salt and pepper. Spray
the grilling grate of a gas or
charcoal grill with vegetable
oil spray. Preheat the grill to
medium hot. Grill the lamb
for 12 to 15 minutes on each
side for medium­rare lamb,
the internal temperature will
read 145°F for medium­rare.
The exact time will depend
on the thickness of the butterflied leg of lamb and the
desired degree of doneness.
Let the lamb rest on a cutting
board for 10 to 15 minutes
before slicing against the
grain. Serve with Minted
Honey Mustard.
Duck Leg Confit
Bistro V
Chef Cedric Lammeuille
Servings: 8
Ingredients
1 quart kosher salt
1 cup freshly crushed
black pepper
1 cup fresh chopped garlic
1 bunch fresh thyme
6 bay leaves, crumbled
8 moulard duck legs
(about 4 pounds total), rinsed and
patted dry, but not trimmed
14 Taste the Towns | giving.greenhosp.org
Preparation
In a small bowl, combine
salt, pepper, thyme, garlic
and bay leaves. Rub duck
legs generously with mixture
then place them in a pan in
one layer. Cover tightly with
plastic wrap and let cure for
24 hours. The next day, clear
off the mixture from the legs.
Melt some duck fat in a
large skillet, place duck
legs, fat side down with
legs fitting snugly in a single
layer. Heat duck legs over
low heat for about 3 hours,
until meat is tender. Serve
hot or warm, over roasted
potatoes, spinach or sturdy
salad greens.
ENTRÉES
Flank Steak Tacos
BoxCar Cantina
Chef Lucio Cruz
Servings: 2
Ingredients
6 soft corn tortillas, warmed on
a skillet
16 ounces of 2 inch thick flank
steak strips, previously marinated
in olive oil, garlic, chipotle
peppers and cilantro
1 cup chilled guajillo chile
sauce (guajillo chiles, onions,
garlic, oregano)
Finely chopped onions, cilantro
and red radishes to taste
4 fresh lime wedges
Preparation
For the Flank Steak Tacos:
Sauté steak strips over
high heat with a little bit of
oil, for about 2-3 minutes
until golden brown.
Place 2 ½ ounces of meat
on previously heated corn
tortillas. Top each taco
with about 2 tablespoons
of guajillo sauce and
onions, cilantro and radishes
to taste. Serve with fresh
lime wedges.
Pulled Pork Tacos
BoxCar Cantina
Chef Lucio Cruz
Servings: 2
Ingredients
6 soft corn tortillas, warmed on
a skillet
18 ounces of slow-roasted pork
shoulder, previously marinated in
guajillo chiles, vinegar and garlic,
then pulled to order
1 cup chilled tomatillo/avocado
sauce (tomatillos, avocado, garlic
and jalapeño peppers)
½ cup pico de gallo (tomatoes,
cilantro, onion, jalapeños, salt)
4 fresh lime wedges
Preparation
Place 3 ounces of pulled
pork on previously heated
corn tortillas. Top with
2 tablespoons of tomatillo/
avocado sauce and pico de
gallo to taste. Serve with
fresh lime wedges.
Taste the Towns | giving.greenhosp.org 15
Yale New Haven Health toasts Taste the Towns
Yale New Haven Health believes the sum is greater than all of its parts.
When individual organizations work well together with a common mission,
great things happen. This collaboration is what makes our community strong.
We savor the opportunity to support
Greenwich Hospital’s Taste the Towns.
Celebrating 10 years. An impressive body of work.
12,000
younger-looking faces
Botox Procedures
2,200
tighter skinned people
Ultherapy Received
3,500
1285 East Putnam Avenue • Greenwich • 203.637. 0662
greenwichmedicalspa.com
slimmer silouettes
CoolSculpting Treatments
10,500
decided less is more
Laser Hair Removal
Medical Director: Mitchell Ross, MD, Board Certified Dermatologist
Catherine Curtin, APRN • Maureen Pothier, RN • Amanda Pucci, APRN
Thanking all who’ve trusted us for skin and body care
during our first decade of business. You are part of a healthy
and vibrant body of work of which we are exceedingly proud.
ENTRÉES
Chicken Francaise
Cos Cobber
Chef Bob Bellantoni
Servings: 4
Ingredients
8 pieces of boneless, skinless
chicken breast
6 eggs
½ cup flour
½ cup white wine
2 tablespoons butter
1 tablespoon chopped shallots
2 tablespoons lemon juice
1 cup chicken stock
Salt and pepper to taste
Preparation
Heat oil in sauté pan. Pour
flour in a bowl. Put eggs
in a separate bowl and mix.
Dip chicken on both sides
in flour and then eggs.
Carefully place chicken in
hot oil and brown on both
sides. Remove from the oil.
Drain most of the oil left in
the pan and add butter and
chopped shallots until soft.
Add white wine, lemon juice
and chicken stock. Add
chicken and bring to a boil.
Add salt and pepper to taste.
Reduce heat to a simmer
until the dish reaches your
desired thickness.
Sangria Salmon
Dr. Joe’s Man Diet Book
Chef Gavin Pritchard
Servings: 4
Ingredients
11 pound wild salmon fillet, skin off,
cut into 4 ounce medallions
1 teaspoon ground black pepper
4 teaspoon avocado oil, divided
2 cloves garlic, peeled, minced
¾ cup red onion, peeled, sliced thin
1 ¼ cups red ripe tomatoes,
cut into wedges
½ cup scallion, chopped
4 fresh orange segments
8 fresh lime segments
8 fresh lemon segments
4 fresh grapefruit segments
1 cup dry red wine (Cabernet)
1 tsp 100% pure honey
¼ tsp sea salt (optional)
2 tbsp balsamic vinegar
¼ cup fresh basil leaves, chopped
6 cups baby spinach
18 Taste the Towns | giving.greenhosp.org
Preparation
Dust the tops of the salmon
fillets with the black pepper.
Heat a large nonstick
skillet over medium-high
heat. Add the salmon fillets
to the pan and cook for
about 3 minutes on each
side or until fully cooked
throughout. Transfer the
salmon to a plate until
needed. Still over mediumhigh heat, heat 2 teaspoons
of oil. Add the garlic and
onion, and cook, stirring
occasionally for about
3 minutes until the onions
are just starting to soften.
Add the tomatoes, scallion
and fruit segments, and
stir to combine.
Add the red wine, honey,
salt (optional) and balsamic
vinegar, and cook until the
liquid is reduced by half,
about 4 minutes. Add the
basil leaves, stirring to
combine, and remove from
the heat until needed. In a
separate large nonstick
skillet, heat the remaining
2 teaspoons of oil over
medium-high heat. Add the
spinach, stirring constantly
until it is wilted, about
2 minutes. Divide the spinach
among 4 shallow bowls.
Top each with a salmon fillet.
Divide the sangria reduction
among the 4 bowls. If not
eating immediately, cool
thoroughly and store, tightly
covered, in the refrigerator
until ready to use.
ENTRÉES
Shrimp Piri-Piri
Douro
Chef Rui Correia
Servings: 4
Ingredients
16 large shrimp
1 cup piri piri sauce
1 medium Spanish onion,
finely chopped
8 garlic cloves, finely chopped
2 tablespoons olive oil
3 bay leaves
2 cups white rice
4 cups water or chicken stock
1 tablespoon salt
1 Pineapple
Cilantro, to taste
Preparation
Sweat onions until
translucent. Add 2 cups of
rice. Stir briefly off heat.
Add 4 cups of water or
chicken stock. Bring to a boil
and add 1 tablespoon of salt.
Lower heat to a simmer and
cover. Stir occasionally until
water is evaporated. Set rice
aside. Slice fresh pineapple
and grill until charred with
grill marks. Cut into diced
pieces. With peel, head and
tail on to protect the flesh
from scorching, place the
shrimp on a grill or sautée
pan and cook for about 2
minutes on each side. Sautée
the pineapple in butter and
olive oil. Add rice and fresh
picked cilantro. Place the
shrimp in a bowl and toss
with piri piri sauce. Plate
the shrimp atop the rice
mixture and drizzle with piri
piri sauce. Piri piri can be
substituted with a chipotle or
other red pepper sauce.
Ragu Bolognese
Fortina
Chef Christian Petroni
Servings: 12
Ingredients
2 ounces of olive oil
1 ¼ pound ground pork
1 ¼ pound ground beef
¾ pound ground prosciutto
¾ pound pancetta
¼ pound chicken livers, chopped
1 cup Spanish onions, very
finely chopped
1 cup carrots, ground in food
processor
1 cup celery, ground in food
processor
1 cup white wine
8 cups milled tomatoes
1 cup milk
¼ pound piece of parmesan rind
1 bay leaf
Salt and pepper to taste
Preparation
In a large pan, brown
the pork, beef, pancetta,
prosciutto, and chicken
livers. Once brown,
remove from pan. Add
onions, carrots, and celery.
Cook vegetable for about
an hour on low heat.
De-glaze with white wine.
Once wine cooks down,
add the milled tomatoes.
Allow to cook for four
hours on low heat with a
sachet of bay leaves and
parmesan rinds. After four
hours, slowly add the milk
and let cook for an additional
15 minutes. Adjust seasoning
with salt and pepper.
Taste the Towns | giving.greenhosp.org 19
ENTRÉES
Cannelloni with a Short Rib Ragú
and Ricotta Cheese
Ristorante Firenze
Chef Francesco Casu
Servings: 4
Ingredients
For the Crêpes:
2 eggs
Pinch of salt
1 ½ cups milk
1 cup flour
1 ounce extra virgin olive oil
For the Short Rib Ragú:
1 bunch celery
2 carrots
3 onions
3 ounces of extra virgin olive oil
2 pinches salt
1 pinch pepper
Garlic infused oil (let 4 raw
garlic cloves soak overnight in
extra virgin olive oil)
3 pounds short ribs
6 ounces ricotta cheese
4 ounces parmigiano cheese
2 eggs
Pinch of nutmeg
For the Béchamel Sauce:
3 pints milk
3 ounces butter
3 ounces flour
Pinch of nutmeg
2 pinches salt
Pinch of pepper
1 ounce extra virgin olive oil
20 Taste the Towns | giving.greenhosp.org
Preparation
For the Crêpes:
Break eggs then whisk
with flour and a pinch of
salt until smooth. Fold in
milk until you have a liquid
consistency. Filter through
a sieve and ladle onto
hot flat surface. Cook like
a very thin pancake.
For the Short Rib Ragú:
Grind celery carrots and
onions, and braise them in
a pan with extra virgin olive
oil, salt, pepper and a touch
of garlic infused olive oil.
Season the short ribs with
oil and cook at 230-240˚F
for 9 hours. Add the ground
vegetables. Cook for another
hour. Let cool so you can
handle the meat, debone
and remove fat. Rough chop
the remaining meat and
let it cool. Make cannelloni
stuffing with the short ribs,
ricotta cheese, parmigiano
cheese, eggs, salt, pepper
and nutmeg.
For the Béchamel Sauce:
Boil milk in a small pot or
pan. Make a roux in a separate pan by melting butter
and whisking in flour. Whisk
roux into milk with nutmeg,
extra virgin olive oil and salt.
Cook for 10 minutes on a
very low flame. Let cool.
To Prepare the Dish:
Spread cannelloni stuffing
onto a crêpe with a spatula
and roll the crepe up into
a cylindrical shape. Layer
a tray with béchamel,
place cannelloni on top and
then cover with béchamel
sauce. Sprinkle with grated
parmigiano cheese. Make it
dirty by adding a little tomato
sauce on top. Add more
parmigiano cheese and make
au gratin by baking it in the
oven at 325˚F for 10 minutes.
ENTRÉES
Braised Short Rib, Roasted Garlic Mashed Potatoes,
Whole Grain Mustard Beet Chutney
J House Restaurant
Chef Conor Horton
Servings: 4
Ingredients
4 3 inch center cut bone-in
short ribs
1 cup all-purpose flour
2 cups red cooking wine
½ cup tomato paste
4 cups veal stock or demi-glace
1 large Spanish onion
2 large carrots
1 head celery
1 bouquet de garnis (thyme,
black peppercorns, bay
leaves, garlic)
4 Idaho potatoes peeled
and diced into 1 inch by
1 inch pieces
6 cloves garlic
1 cup extra virgin olive oil
1 cup heavy cream
¼ pound unsalted butter
1 cup roasted beet finely diced
2 tablespoon minced jalapeño
2 tablespoons minced shallot
½ cup packed brown sugar
2 tablespoon whole
grain mustard
2 tablespoons finely
chopped tarragon
1 tablespoon finely chopped basil
Preparation
For the meat:
Preheat oven to 300˚F.
Dredge the short ribs in flour
and season with salt and
pepper. Heat a pot coated
in canola oil large enough
to hold the four pieces of
short rib. Add short ribs and
sear on all sides until golden
brown. Remove the short ribs
and add diced onion, carrot,
and celery. Once vegetables
are browned, add tomato
paste and stir until an almost
“rust” colored coating is
reached. Deglaze the pan
with the red wine. Add veal
stock and the bouquet de
garnis. Add browned short
rib ensuring that the liquid
just about covers the meat.
Season jus with salt and
pepper. Cover with aluminum
foil and place the pot in the
oven. Cook for 3 to 4 hours
or until the meat is extremely
tender and the bones easily
slide from the meat. In the
meantime drink surviving
wine and begin preparing the
potatoes and beet salad.
For the potatoes:
Rinse peeled and diced
Idaho potatoes in cold water.
Add to a pot and fill with cold
water until the potatoes are
covered by 2 or 3 inches.
Place on stove and boil
until potatoes are tender and
can be easily broken apart
with a fork. In another small
sauté pan, add peeled garlic
cloves and cover with olive
oil. Slowly cook on the stove
until golden brown. Drain
water from potatoes and if
available, use a ricer or food
mill to break up potatoes.
Place “riced” potatoes back
in the pot and add cream,
butter, and roasted garlic.
Season generously with salt
and ground white pepper.
For the beets:
In small sauce pan, combine
diced, roasted beets,
minced shallot and jalapeno,
and brown sugar. Cook
until sugar has melted and
chutney consistency is
reached. Add chopped basil,
tarragon, and whole grain
mustard. Season to taste
with salt and pepper.
For the Jus:
Once the meat is cooked,
strain the cooking liquid.
This will be your jus. Skim the
fats and grease from the jus
using a small ladle. Slowly
reduce the liquid until the
desired consistency is
reached. To determine if a
sauce is reduced correctly,
place a small amount of the
sauce onto a plate using
a spoon. Run your finger
through the sauce. If the
canal made by your finger
holds up and the sauce does
not flood the space, the
sauce is done.
To plate:
Spoon mashed potatoes
in the center of the plate.
Place braised short rib atop
the potatoes. Spoon jus on
top of the meat and around
potatoes. Garnish with beet
chutney and fresh parsley.
The dish can be made
complete with some greens,
like roasted baby Brussels
sprouts or sautéed spinach
or kale.
Taste the Towns | giving.greenhosp.org 21
Greenwich Hospital
Bendheim Cancer Center
Atlanta GA | Boston MA | Glastonbury CT | Syracuse NY
860 657.8077 www.slamcoll.com
ARCHITECTURE
ARCHITECTURE
PLANNING
INTERIOR ARCHITECTURE
LANDSCAPE ARCHITECTURE
STRUCTURAL ENGINEERING
CONSTRUCTION SERVICES
A Proud Supporter of Greenwich Hospital
Construction Management
& General Contracting
Delivering client satisfaction for over half a century.
203.865.6043 | petraconstruction.com
22 Taste the Towns | giving.greenhosp.org
Creating healthy,
beautiful smiles for a lifetime.
Thank you to Greenwich EMS,
Harrison EMS, and
Port Chester-Rye-Rye Brook EMS
for positively impacting the
health of our community.
4 Dearfield Drive
Greenwich, CT 06831
203. 869.4755
[email protected]
www.greenwichfamilydental.com
Taste the Towns | giving.greenhosp.org 23
ENTRÉES
Salmon and Potato Tamales
Paloma
Chef Alex Rosado
Servings: 4
Ingredients
1 pound tomatillos, husked
½ cup yellow onion, minced
2 teaspoons fresh garlic, minced
2 teaspoons roasted garlic
1 serrano chile, minced
1 jalapeño, minced
1 poblano pepper, minced
¼ cup fresh cilantro, chopped and
divided into two equal portions
½ teaspoon cumin, fresh ground
¼ teaspoon fresh coriander
3 ounces sunflower oil
2 tablespoons lime juice, fresh
squeezed
2 cups water
1 cup steamed potatoes,
3
/8 dice
1 pound salmon bellies and tails
1 pound masa (tamale dough)
8 corn husks, soaked in water
Salt, white pepper and a pinch
of cayenne pepper to taste
Preparation
Sauté first ten ingredients
in sunflower oil until soft
(use only ½ of the cilantro)
to make salsa verde. Add
the water, bring to a boil,
reduce heat to a low simmer,
and cook for 18 minutes
covered. Season with salt
and white pepper to taste,
and a pinch of cayenne
pepper. Place in a blender
and puree until smooth.
Mix in lime juice and the
second half of the cilantro.
Cut the salmon bellies
and tails into small bite
size pieces, mix with the
steamed potatoes and just
enough salsa verde to dress
the salmon and potatoes.
Spread the masa out over
the corn husks to ¼ to
½ inch thickness. Place
4 tablespoons of the salmon
filling into the center. Fold
the sides of the husks in
toward the center and place
in a steamer. Steam for
1 hour. Remove the tamales
from husks and drizzle
the remaining salsa verde
over them.
Seafood Paella
Sonora
Chef Rafael Palomino
Servings: 1:
Ingredients
For the Hogo Sauce:
2 plum tomatoes, diced
½ medium red onion, diced
1 small garlic clove, minced
½ teaspoon olive oil
1 tablespoon parsley, chopped
For the Paella:
1 tablespoon olive oil
1 cup long grain rice
1 pinch saffron threads
1 pinch Sazón Goya with achiote
1 cup fish stock, or water
salted to taste
Kosher salt, to taste
2 tablespoons plum tomato, diced
4 mussels
2 sea scallops
2 large shrimp, peeled and
deveined
½ medium size dried chorizo,
diced
1 tablespoon scallions, diced
¼ cup Hugo Sauce
2 large Littleneck clams
24 Taste the Towns | giving.greenhosp.org
Preparation
Combine Hogo Sauce
ingredients and set aside.
Heat olive oil over medium
heat in a medium size paella
pan or large skillet with
curved sides. Add garlic and
cook until softened, about
one minute. Add the rice
and stir until the grains are
completely coated with oil.
Crush saffron threads by
hand and sprinkle over the
rice. Add Sazón Goya and
stir. Add ½ cup of the stock
and salt. Bring to a boil,
then immediately reduce to
a simmer and cover for 5
minutes, stirring occasionally.
Add the tomatoes, stir
and simmer for 3 minutes.
Gradually add the remaining
stock, reducing until some
liquid remains at the bottom
of the pan. Add clams by
gently pushing them down
into the rice and cover for
3 minutes. Gently stir with
a wooden spoon to prevent
rice from sticking to the
pan. Repeat with the mussels
and cover for 1 minute.
Add chorizo, lobster, and
shrimp. Continue to gently
stir on simmer until the
lobster and shrimp are
cooked, about 5 minutes.
Spread scallions and hogo
sauce on top of the dish.
Remove from heat and serve.
ENTRÉES
Chicken Malai Kabab
Tawa Indian Cuisine
Chef Kausik Roy
Servings: 4
Ingredients
2 pounds boneless
chicken breasts
¼ cup grated Baby Gouda cheese
4 teaspoons chopped
coriander greens
1 tablespoon corn flour
½ teaspoon mace powder
½ teaspoon nutmeg powder
1 teaspoon white pepper powder
3 tablespoons ginger paste
6 green chiles, chopped
very fine
7 teaspoons garlic paste
1 egg
½ cup heavy cream or yogurt
Oil or melted butter for basting
Salt to taste
Preparation
Mix the ginger and garlic
pastes, white pepper powder
and salt. Rub mixture onto
the chicken pieces. Set aside
for 20 minutes. Beat together
egg, cheese, green chiles,
coriander, cream, mace,
nutmeg and corn flour.
Rub onto the chicken fillets.
Keep aside for 3 hours.
String together the chicken
fillets on a skewer an inch
apart. Roast on a charcoal
grill for 5 minutes or in a
preheated oven at 350˚F
for 7 minutes. Remove, hang
the skewers for 5 minutes
to let excess moisture drip
off. Brush with oil or melted
butter and grill for another
3 minutes.
Tacos Al Pastor with Pineapple Salsa
Tomatillo Taco Joint
Servings: 10
Ingredients
For the Tacos:
5 pounds pork shoulder,
cut into cubes
15 dried guajillo chiles
5 dried ancho chiles
1 cup orange juice
1 ½ cups pineapple juice
9 cloves garlic
1 tablespoon ground cumin
1 ½ tablespoon Mexican oregano
1 ½ tablespoon salt
1 tablespoon ground pepper
3 tablespoons vegetable oil
For the Pineapple Salsa:
1 pineapple, diced
1 red pepper, diced
¼ cup cilantro, chopped
¼ cup red onion, diced
2 tablespoons lime juice
Salt to taste
Preparation
Preheat oven to 425˚F.
Cut pork into ½ inch cubes.
In a blender combine
all other ingredients.
Mix pork with marinade
and place in a large roasting
pan, covered. Cook for
an hour and a half. Serve
on white corn tortillas with
pineapple salsa.
For the Pineapple Salsa:
Mix all ingredients together
in a bowl and serve.
Taste the Towns | giving.greenhosp.org 25
DESSERTS
Bread Pudding with
N’awlins Sugared Bourbon Sauce
little pub
Chef Tim Passaro, Jr.
Servings: 30
Ingredients
For the Bread Pudding:
3 pounds bread (French, etc.),
chopped into small pieces
20 eggs
5 cups sugar
1 tablespoon ground cinnamon
¼ cup maple syrup
4 tablespoons vanilla
1 gallon milk
For the Sugared
Bourbon Sauce:
1 cup sugar
1 egg
As much bourbon
as you can handle
Preparation
For the Bread Pudding:
Combine bread in a bowl
with milk and let soak.
Preheat oven to 350˚F.
Mix eggs, sugar, cinnamon,
maple syrup and vanilla in a
separate bowl. Add mixture
to the soaking break. Set
aside. Use two hotel pans
or baking dishes that fit on
top of each other. Add ¼ inch
of water to the bottom pan.
Coat the bottom and sides of
the top pan with butter, then
add the bread mixture to the
coated pan. Place the pan
containing the mixture over
the pan containing the ¼
inch of water. Place both into
the oven 2-2 ½ hours until
golden brown on top. While
cooking, prepare the sugared
bourbon sauce.
For the Sugared
Bourbon Sauce:
Mix sugar and egg together
in a bowl. Place bowl over a
boiling pot of water to cook.
Stir regularly. Once uniform
consistency is achieved
remove from heat. Add the
desired amount of bourbon.
Stir and taste. If necessary,
add some more bourbon.
Stir and taste. Okay, stop!
That’s enough bourbon.
Okay, fine, take a small sip/
wee dram for yourself.
Time to eat! Cut warm bread
pudding into squares, drizzle
sauce over the top and
serve. Invite the neighbors
over and enjoy.
Coconut Cake
Sweet Lisa’s Exquisite Cakes
Chef Lisa Maronian
Servings: 12
Ingredients
For the cake:
12 ounces butter
14 ounces sugar
6 eggs
2 teaspoons vanilla
15 ounces all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
8 ounces milk
4 ounces coconut
26 Taste the Towns | giving.greenhosp.org
For the icing:
1 pound cream cheese
8 ounces butter
½ teaspoon vanilla
½ teaspoon coconut extract
1 pound 10x powdered sugar
and add alternately with
milk. Fold in coconut.
Bake for approximately
35-40 minutes in a 3x8”
or 2x9” pan that has
parchment on the bottom,
sides greased.
Preparation
Preheat oven to 350˚F.
Cream butter and sugar.
Add eggs slowly, add vanilla.
Combine dry ingredients
For the icing:
Whip all ingredients
together. Fill cake layers
and ice. Decorate with
additional shredded coconut.
DESSERTS
Holiday Chai Scones
Tea-rrific! Ice Cream
Servings: 12-18 scones
Ingredients
1 pint Tea-rrific! Ice Cream
Masala Chai, softened
2 ½ cups flour
6 ounces salted butter, softened
1 teaspoon baking soda
¼ cup walnuts, chopped
¼ cup raisins
Preparation
Mix ingredients in a bowl,
spoon onto a baking sheet
about 1 inch apart, bake for
20 minutes 350˚F. Remove
and allow to cool.
Caribbean Bananas Foster
Whole Foods Market Greenwich
Servings: 6
Ingredients
1 stick (8 tablespoons)
unsalted organic butter
½ cup dark brown sugar
2 tablespoons fresh lime juice
3 tablespoons dark rum
½ teaspoon ground allspice
¼ teaspoon kosher salt
2 ripe organic bananas,
sliced into 1 inch chunks
1 ½ cups diced fresh
organic pineapple
Vanilla ice cream
¾ cup shredded organic
coconut, lightly toasted
Preparation
Melt butter, brown sugar,
lime juice, rum, allspice
and salt in large sauté pan
over medium-low heat.
Add bananas and pineapple,
sauté until tender, but
not soft (about 2 minutes).
Serve banana mixture
over scoops of vanilla ice
cream and garnish with
toasted coconut.
Taste the Towns | giving.greenhosp.org 27
COCKTAILS
28 Taste the Towns | giving.greenhosp.org
We are Proud
to Support
Greenwich Hospital
Serving Fairfield and Westchester
Counties since 1957
Residential | Commercial | Municipal
203.327.0500 | www.rednissmead.com
35
Magazine for Greenwich Hospital
| Thethe
Taste
Towns | giving.greenhosp.org 29
www.greenwichhospital.org
COCKTAILS
CASAMIGOS MARGARITA
LIGHT
11/2 PARTS CASAMIGOS BLANCO TEQUILA
3/4 PART FRESH LIME JUICE
1/4 PART FRESH ORANGE JUICE
1/2 PART AGAVE NECTAR
Shake ingredients with ice
then strain and serve on the rocks.
Garnish with an orange wedge.
CASAMIGOS MARGARITA
11/2 PART CASAMIGOS BLANCO TEQUILA
3/4 PART FRESH LIME JUICE
1/4 PART FRESH ORANGE JUICE
1/3 PART AGAVE NECTAR
1/3 PART ORANGE LIQUEUR
Combine all ingredients to iced mixing glass.
Shake vigorously for 10 count.
Pour all contents into a rocks glass
with or without salted rim.
Garnish with a lime.
30 Taste the Towns | giving.greenhosp.org
COCKTAILS
In Network with Major Insurances
INCLUDING:
Aetna
Anthem/BCBS
Cigna
ConnectiCare
Orthopaedic &
Neurosurgery
Specialists
GREENWICH
STAMFORD
ONSMD.COM
Golden Rule
NY Government
Oxford
United Healthcare
Workers Compensation
Visit ONSMD.COM for more information.
Stamford
203.975.9448
Scarsdale
914.723.2002
Somers
914.232.2020
Yorktown
914.736.2468
Do You Dream In
?
More at bestplg.com
32 Taste the Towns | giving.greenhosp.org
COMMUNITY WELLNESS
Programs
Gathering information pertaining to medical issues
can be an overwhelming experience. Greenwich Hospital
offers a variety of lectures, support groups, and other
educational programs to help keep you up-to-date on a
wide range of health topics and concerns.
Healing Yourself:
The Promise of Regenerative
Medicine for Chronic Pain
and Orthopedic Care
Thursday, March 10
6 – 7:30 pm
Noble Conference Center
Speaker:
Christopher Sahler, MD,
interventional physiatrist
Does your own blood hold the
key to healing your medical condition?
The evolving field of regenerative
medicine uses biomedical materials,
often from your own body, to regenerate
cells and rebuild diseased and damaged
tissues. Learn about this exciting new
medical field that uses therapies from
blood, platelets and stem cells to treat
pain and cure complex, often chronic
conditions of the musculoskeletal
system.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Overcoming the
Challenges of Diabetes
Self-Management
Monday, March 14
7 – 8:30 pm
Noble Conference Center
Speaker: Joshua Hrabosky, PsyD,
pshychologist
No registration necessary. For more
information, call 203-863-3929.
FREE.
Food for Thought:
Using Food Lables to
Make Healthy Choices
Tuesday, March 15
10 – 11:15 am
First Congregational Church of
Greenwich, 108 Sound Beach Ave.,
Old Greenwich
Speaker:
Denise Addorisio, RD
Learn to become more savvy about
interpreting food labels. Get tips
to read between the lines to choose
the healthiest fats and desirable
carbohydrates, and more. Seating
is limited.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Bariatric Surgery:
The Right Choice for You?
Find out if you are a candidate for
weight-loss surgery, and what types of
procedures are available at Greenwich
Hospital. These 1-hour sessions are led
by a physician on our bariatric surgery
team. Bring your questions!
Monday, March 21
Monday, April 18
4:45 – 5:45 pm
Cos Cob Conference Room
(Light refreshments served)
Speaker:
A member of the bariatric surgery
group, Dr. Thomas Cerabona,
Dr. Ashutosh Kaul, Dr. Anthony
Maffei, or Dr. Jonathan Giannone,
will speak.
Wednesday, March 9
Wednesday, April 13
11:30 am – 12:30 pm
Glenville Conference Room
(Light refreshments served)
Speaker:
Harold Neyra, MD,
bariatric surgeon
Please register in advance.
Call 203-863-3646 or email
[email protected].
FREE.
Continued on page 35
Taste the Towns | giving.greenhosp.org 33
WE ARE PROUD SUPPORTERS OF…
…Community Health at Greenwich Hospital.
We thank the entire hardworking staff for their invaluable
assistance and contributions to the community.
PROUD DIVISIONS Of CONNeCTICUT COmmUNITy BaNk, N.a.®
Greenwich Bank & Trust Company®
273 Glenville Rd., Glenville | 203.532.4784
115 East Putnam Ave., Greenwich | 203.618.8900
22 Railroad Ave., Greenwich | 203.983.3370
1103 East Putnam Ave., Riverside | 203.698.4030
34 Taste the Towns | giving.greenhosp.org
Darien Bank & Trust®
777 Post Rd., Darien | 203.656.0699
Stamford Bank & Trust®
600 Summer St., Stamford | 203.969.7515
Norwalk Bank & Trust®
605 West Ave., Norwalk | 203.854.9244
Westport National Bank®
1100 Kings Highway East, Fairfield | 203.254.6363
1495 Post Road East, Westport | 203.319.6260
InsurBanc™
10 Executive Dr., Farmington | 866.467.2262
Visit us online at: www.ccbankonline.com
Bariatric Support Group
Preventing and Beating
Colon and Rectal Cancers
If you have had – or are planning
to have – sleeve gastrectomy, gastric
bypass or lap band surgery, you’re
invited to join these 1-hour sessions
for ongoing support and information.
Guest speakers address a variety of
medical, nutritional and lifestyle
topics to help you maintain long-term
weight-loss success.
Held at 6 pm in the Cos Cob
Conference Room on March 7,
March 21, April 4, and April 18.
To register or for more information,
call 203-863-3646.
FREE.
The Doctor Will See You Now:
An Open House
Thursday, March 24
6 – 8 pm
Noble Conference Center
Join us to meet primary care physicians,
ask questions, and make appointments.
Listen to a brief overview by Greenwich
Hospital physicians James R. Sabetta,
MD, director, internal medicine and
infectious diseases; and Carolyn Lodato,
MD, hospitalist program.
To register, call 888-357-2409. Or register
online at greenwichhospital.org/events.
FREE.
Wednesday, March 30
6 – 7 pm
Noble Conference Center
Speaker:
Peter McWhorter, MD,
colorectal surgeon
Women’s Heart Health
Tuesday, March 29
Noon – 1:30 pm
Noble Conference Center
Speaker:
Sasanka Jayasuriya, MD.
Cardiologist, specialist in women’s
heart health, Greenwich Hospital
and Yale-New Haven Hospital,
assistant professor of medicine,
Yale University
Learn how and why women’s heart
issues are different than men’s, and
how to recognize symptoms that signal
the need for prompt medical attention.
Hear how discomfort in your stomach
or legs can be related to your heart.
Dr. Jayasuriya will discuss risk factors
and the newest therapies for treating
heart disease. Get practical information
about a new national initiative aimed at
improving awareness of heart disease
in woman. Bring your questions!
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
In this special event for Colorectal
Cancer Awareness Month, we invite
you to learn the signs and symptoms
of this disease and the most effective
way to prevent it. You’ll also hear about
risk factors and new developments in
surgery, chemotherapy, radiation and
targeted therapy treatments.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Pregnancy Primer Fair
Saturday, April 2
10 am – 2 pm
Noble Conference Center
At this annual event you can talk with
experts in anesthesiology, high-risk
pregnancy, infertility, obstetrics and
pediatrics all in one place. Plus, take a
tour of the Birthing Center, meet our
healthcare team; enjoy refreshments
and prizes.
To register, call 203-863-3627 or
888-357-2409. Or register online at
greenwichhospital.org/events.
FREE.
Continued on page 37
An optional box lunch
is available for $10.
Please order by March 25.
Taste the Towns | giving.greenhosp.org 35
In recognition of the
Community Health Program of Greenwich Hospital
as they strive to improve the health
and quality of life for so many.
The Graziano Family
Coxe & Graziano Funeral Home
134 Hamilton Avenue Greenwich, CT 06830 • 203-869-5968
www.coxeandgraziano.com
Flowers
for
weddings,
private parties,
corporate events
and shindigs
big and small.
239 E. Putnam Ave. Cos Cob, CT 203.661.4143 dirtfloral.com
36 Taste the Towns | giving.greenhosp.org
Changing Your Diet, Exercise,
and Mind for Better Health
Wednesday, April 6
6 – 7:30 pm
Noble Conference Center
Speakers:
Joshua Hrabosky, PsyD,
phsychologist; Richard Becker, CDE;
Danielle Magnus, RD
Get an overview of the core
components or a coordinated care
approach for weight loss and diabetes
management. Hear about the role
of nutritional counseling, and a
psychologist’s perspective about
the reasons why diets and exercise
regimens frequently fail. Our exercise
physiologist will discuss strategies
for developing a sustainable exercise
program for better health and wellness.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Keeping Your Heart Healthy
with Diet and Lifestyle
Tuesday, April 12
6:30 – 8 pm
Noble Conference Center
Speaker:
Denise Addorisio, RD
A healthy diet is your best weapon
to fight cardiovascular disease.
Learn the simple steps for easy meal
planning that will provide long-term
benefits for a healthy heart.
Hand-outs will be provided.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Chron’s & Colitis Patient
Education Forum
Medication, Mental Health
and Autism
Saturday, April 16
8:30 am – 12:30 pm
(Sign-in begins at 8 am.)
Noble Conference Center
Monday, April 18
6 – 8 pm
Noble Conference Center
Speakers:
Neal Schamberg, MD,
gastroenterologist,
Greenwich Hospital
Robbyn Sackolow, MD,
pediatric gastroenterologist,
Weill Cornell Medical Center
Other speakers to be announced.
The Crohn’s & Colitis Foundation of
America (CCFA) Fairfield/Westchester
Chapter invites you to attend this
annual event for patients and caregivers.
Advanced topics and specialized
breakout sessions will be offered.
For information and to register, call
914-812-8990 or email [email protected].
FEE: $10 includes breakfast.
Speakers:
Roger J. Jou, MD, MPH, PhD,
assistant clinical professor,
Yale Child Study Center
Individuals living with autism are
at increased risk for mental health
conditions such as anxiety, depression,
inattention and hyperactivity. Hear
about the benefits of new treatment
applications of psychotropic medications
and potential side effects. Co-hosted by
Friends of Autistic People (FAP).
For information, call 203-661-8510.
FREE.
Continued on page 38
Taste the Towns | giving.greenhosp.org 37
End-of-Life Care
Tuesday, April 19
6 – 7 pm
Hyde Conference Room, third floor
Speakers:
Donna Coletti, MD,
palliative care specialist;
Rabbi M.J. Newman
End-of-life care is the term used to
describe the support and medical care
given during the time surrounding
death. Although it is not simply
associated with death, palliative care
provides a dying person the best
possible quality of life along their
final journey.
To register , call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Mental Health Support Group
Families of individuals affected by
severe mental illness may feel less alone
at this support group facilitated by
trained volunteers from the National
Alliance for the Mentally Ill.
Held the third Thursday
of every month, 6:30 – 8 pm,
in the Cafeteria Conference Room.
For more information, call Claudia at
203-428-6864.
FREE.
Perinatal Bereavement
Support Group
Greenwich Hospital
Bereavement Support Group
For families who have suffered a
perinatal loss through miscarriage,
stillbirth or neonatal death.
This group is open to anyone who has
experienced the loss of a loved one.
The group meets once a week for
90 minutes in an 8-week session.
Discussion is facilitated by Andrea
Raynor, MDiv, Greenwich Hospital
Home Hospice spiritual counselor.
Join others in an atmosphere of mutual
support to understand the symptoms
of grief, what is “normal,” and how to
cope with losing someone you love.
Meets the second Wednesday
of each month, 7:30 – 9:30 pm, at
Greenwich Hospital.
For more information, call 203-863-3417.
FREE.
The Den for Grieving Kids
This safe, caring environment helps
families cope with the loss of a parent,
sibling, grandparents or close friend.
Children ages 3 – 18 and their parents
or adult caregivers are grouped
according to age or type of loss. Initial
appointment required. A program
of Family Centers, Inc., in cooperation
with Greenwich Hospital.
Mondays and Wednesdays
6:30 – 8:30 pm
A group for ages 19-30 meets:
Wednesdays
6:30 – 8:30 pm
For more information, call 203-855-4693.
FREE.
Preregistration is required.
Next session begins April 26,
4 – 5:30 pm.
Call 203-863-3892 for more information
and registration.
FREE.
Parkinson’s Support Group
Weekly education, support, exercise,
and social activities for people
with Parkinson’s, their families,
and caregivers.
Meets Tuesdays, 1:30 – 3 pm,
at the Eastern Greenwich Civic
Center, 90 Harding Road,
Old Greenwich.
For more information, call 203-863-4444.
FREE.
Consumer Health Library
Individuals who want to learn more
about specific medical conditions are
welcome to browse the consumer section
of Greenwich Hospital’s Medical Library,
located on the first floor of the Watson
Pavilion. Our certified consumer health
information medical librarian is on-site
to help with your questions and search.
The library is filled with up-to-date
brochures, books and online resources,
with computers and free Wi-Fi.
For more information, call 203-863-3286.
38 Taste the Towns | giving.greenhosp.org
Travel Immunizations
Greenwich Hospital’s Department
of Infectious Diseases offers malaria
protection and many types of
immunizations required for foreign
travel, including yellow fever, typhoid,
meningitis, hepatitis A, polio, and
Japanese encephalitis.
Try to schedule six weeks prior to
your trip. Call 203-863-3270.
FEE.
CPR Friends & Family
(Infant/Child)
This 2-hour course covers infant/child
CPR, plus obstructed airway. Suggested
for parents and caregivers. Not for those
required to attend a CPR course for
the workplace or a credential. Meets
American Heart Association standards.
Saturdays at 9 am and Thursdays at
6 pm, 900 King Street, Rye Brook,
NY, first floor conference room.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
Fee: $65
Smoke Stoppers
Smokers who want to quit or cut back
can take advantage of this nationally
recognized program.
For information or to schedule a
free consultation, call 203-863-3786.
The Nurse Is In
Our nurse will be on hand at
the following sites to take your
blood pressure and answer your
health questions. Not available
on public holidays.
For more information,
call 203-863-4444.
FREE.
Greenwich Area
Mondays, 11:30 am – 1:30 pm
Greenwich Library
Health Information Center
Tuesdays, 10 am – noon
Greenwich Hospital
Cafeteria Atrium
Individuals considering joint
replacement, who are not yet scheduled,
are also welcome. Teachers will be the
coordinator of the Joint Replacement
Program, a physical therapist and a
discharge planner. Classes alternate
their focus – hips one week, knees
the next.
First Tuesdays, 12:15 – 1:15 pm
Byram Shubert Library
Held Mondays at the hospital’s Cos
Cob Conference Room 12:30 – 2 pm.
Second Tuesdays, 12:15 – 1:15 pm
Perrot Library
To register, call 203-863-3627 or
888-357-2409, or register online at
greenwichhospital.org/events.
FREE.
Thursdays, 9 – 11 am
Greenwich Hospital’s
Auxiliary Thrift Shop
199 Hamilton Avenue
Second Thursdays, 1:45 – 2:45 pm
YWCA Greenwich
First and Third Fridays,
10 am – noon
Hill House, Riverside
Sponsored by Community
Health at Greenwich Hospital
Westchester County
Mondays, 9 – 11 am
Rye YMCA
First Wednesdays, 9:15 – 11:15 am
Port Chester-Rye Brook
Public Library
Sponsored by Community Health
of Fairchester, affiliated with
Greenwich Hospital
Hip and Knee Education
Prepare yourself and family or
caregivers for your upcoming surgery
through Greenwich Hospital’s certified
Joint Replacement Program, recipient
of the Joint Commission Gold Seal of
Approval for the past five consecutive
years. Get answers to questions about
your pre- and post-operative care.
General Surgery Education
Prepare yourself and loved ones for
your upcoming surgery at Greenwich
Hospital and your post-operative care.
Whether it’s abdominal, Gyn, ear/
nose/throat or another type of general
surgery, this one-on-one session will
answer your questions and tell you
what to expect, from admission through
recovery. Taught by a certified surgery
nurse. Adult patients only.
For more information or an
appointment, call 203-863-3505 or email
[email protected].
FREE.
Prostate Cancer
Education Forum
Take advantage of educational programs
on prostate cancer and opportunities to
meet knowledgeable, supportive prostate
cancer survivors. Meets first Monday of
each month.
To register, call 203-863-4277 or
888-305-9253. Or register online at
greenwichhospital.org/events.
FREE.
Taste the Towns | giving.greenhosp.org 39
SAVE THE DATE
presents an evening
A benefit for the Pediatric Department
and theNeonatal Intensive Care Unit
Benefiting the Pediatric Department
at Greenwich Hospital
and Neonatal Intensive Care Unit
Supporting Compassionate
Care for
Children and Their Families
at Greenwich
Hospital
Saturday,
June
27,2016
2015
Saturday,Co-Chairs:
June 25,
Riverside
Club
Brooke
Bremer Yacht
and April
Larken
Co-Chairs:
Delos and
Jenni
Salinas
For more Janet
information,
please
contact
For
information
please
contact
the more
Greenwich
Hospital
Foundation
203-863-3865
Greenwich
Hospital Foundation.
[email protected]
203-863-3865
• [email protected]
40 Taste the Towns | giving.greenhosp.org
COMMUNITY HEALTH
at Greenwich Hospital
Did you know proceeds from Taste the Towns
support the free and low-cost programs offered
by Community Health at Greenwich Hospital?
Now more than ever, these outreach programs
are making a difference in the lives of thousands
of Connecticut and New York residents.
Among the offerings:
• School programs focusing on health, safety, hand hygiene, asthma, drug and alcohol prevention, smoking prevention and more.
• Dozens of health fairs featuring free blood pressure and metabolic screenings, health counseling, education and resource referrals.
• Awareness campaign to promote the early detection of breast cancer.
• God’s Green Market which provides vegetables and health counseling to needy families.
• The Greenwich Community Health Improvement Partnership which focuses on mental health issues, school nutrition programs,
pediatric dental care and much more.
• Free blood pressure screenings and health counseling to 8,000 area residents at local libraries, senior centers, YMCAs and other community sites.
• Free support groups to help thousands of patients and loved ones manage Parkinson’s disease, multiple sclerosis, cancer, stroke, chronic pain, diabetes and other conditions.
• Free prostate cancer screenings and mammograms for people who are uninsured or underinsured.
• Health education programs on coronary artery disease, cancer and chronic pain.
All proceeds help support these vital services!
Proof that advanced medicine
and human compassion go hand in hand.
Life doesn’t stand still. Life is ever changing. As is health care. At Greenwich Hospital, we believe
in the promise of health care’s future. And as part of one of the country’s most advanced health
systems, Yale New Haven Health, we bring you that future with more resources and more advanced
technology. It’s one of the reasons Greenwich Hospital is recommended by patients more than any
other acute care hospital in the Tri-State Area.* But with all that technology offers, we will always
be a hospital where care, compassion and understanding bring as much to healing as science.
That’s the Greenwich Hospital experience. greenwichhospital.org
*Hospital Consumer
Assessment of Healthcare
Providers and Systems
(HCAHPS)