Angelo Vivolo and Lisa Maronian - Greenwich Hospital Foundation

Transcription

ANGELO
VIVOLO
The Life of a Legendary Restaurateur
SWEET LISA
MARONIAN
12 Sweet Steps to an Exquisite Cake
ASHTANGA
YOGA
Is One Doctor’s Practice Right for You?
Health ALERT:
The Heart of a Woman
The Psychology of
PLUS:
Great Recipes from
2013 Great Chefs
WEIGHT LOSS
The Do’s & Dont’s of Thinking Yourself Thin
A Magazine to Benefit Community Health at Greenwich Hospital
ALWAYS ENJOY RESPONSIBLY.
©2010 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO
www.greenwichhospital.org
| The Magazine for Greenwich Hospital
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4 Welcome Letter from the President
10 A Generous Community:
Greenwich Hospital Social
From glamour to grazing and mid-summer stargazing,
a year of fundraising benefits for Greenwich Hospital
19 Angelo Vivolo
The legendary restaurateur shares his secrets to lasting success
24 Sweet Lisa Maronian
A masterful pastry chef mixes art with science to create exquisite cakes
30 The Psychology of Losing Weight
Can the secret to losing weight be all in your mind?
Cover: Angelo Vivolo at Vivolo in NYC
Photograph by: Will Figg
Inset: Lisa Marconian of Sweet Lisa’s
Exquisite Cakes, Cos Cob, CT
Photograph: ChiChi Ubina on location
at Westchester Country Club
35 Ashtanga Yoga
Is one doctor’s practice right for you?
39 Sex and Sports Injury
Why men and women are prone to different pains
42 The Heart of a Woman
What you learn could save a woman’s life
47 2013 Great Chefs Recipe Book
35 mouthwatering methods from our favorite great chefs
72 2013 Great Chefs Restaurant Directory
80 Community Health at Greenwich Hospital
A complete listing of outreach services, education programs
and support groups from CH@GH
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The Magazine for Greenwich Hospital
| www.greenwichhospital.org
35 RIVER ROAD, COS COB, CT 06807
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1/31/13 2:49 PM
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A message from the
PRESIDENT
Dear Friends,
Each year, Community
Health at Greenwich Hospital
touches the lives of more
than 26,500 of our neighbors
in Fairfield and Westchester
counties.
Each year, Community Health at Greenwich Hospital touches the lives of
more than 26,500 of our neighbors in Fairfield and Westchester counties. They
do this by providing critical health care screenings to the uninsured and underinsured. They do this by bringing health fairs into our schools to teach our youth
about drug and alcohol prevention, the dangers of smoking, the importance of
proper nutrition and exercise, the basics of first aid and what to do in a medical
emergency. And they do this by lending their practical and emotional support
to families facing chronic illness and by sharing their skills with those of us who
want to stop smoking, lose weight, or learn how to save lives with CPR.
They do all this and so much more thanks to the generous support we receive
each year from the businesses and individuals who make our annual Great Chefs
benefit for Community Health at Greenwich Hospital a tremendous success.
Great Chefs is about great food and great fun but more importantly,
it’s about members of our community coming together for the good of our
community – the dedicated committee of volunteers who make it all happen,
the selfless chefs who devote their time, talent and resources to create a fabulous
feast, the hundreds of guests who attend the event and all the businesses and
individuals who contribute through sponsorships, donations, and by advertising
in this magazine.
The admirable efforts of all these people make a real and lasting difference.
Proceeds from our 2012 Great Chefs, for instance, helped provide free mammograms to 200 women who lacked the financial resources to afford one, and may
have saved the lives of the three women who were diagnosed with early stage
breast cancer. Nearly 100 men in need took advantage of our free prostate cancer
screenings, and the one gentleman who tested positively has been able to seek
timely treatment. And close to 650 family members were able to face the challenges of a debilitating disease by attending our Parkinson’s support groups.
We are proud and grateful for everyone involved in this year’s 28th Great
Chefs event, including our honorees Angelo Vivolo and Lisa Maronian and our
co-chairs Carolyn Crabtree and Shelly Tretter Lynch. With their hard work and
charitable hearts, they have given a great gift to thousands of people that will
endure for years to come.
Sincerely,
FRANK A. CORVINO
PRESIDENT AND CHIEF EXECUTIVE OFFICER
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MAGAZINE
FAIRFIELD AND WESTCHESTER COUNTIES’ PREMIER
LIFESTYLE MAGAZINE FILLED WITH THE AREA’S BEST IN BEAUTY,
FASHION, FOOD, HEALTH, HOME AND MORE.
gotta
Bold Moves
Fall Trends: Burgundy,
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black and white.
Bag: Diane Von Furstenberg
Drew Connect Jacquard
shoulder bag, $425, Neiman
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Shoes: Suede Christian
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Side Dip Bootie in plum,
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Scarf: The Original
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Bracelet: Baccarat Toi
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Greenwich, CT.
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have it
Whether you’re a full-on
fashionista or a trepidatious trend
follower, an accessory is
the perfect way to wear what’s
in style. We picked statement
jewelry and pieces in power
patterns, sultry solids, soft grays
and animal prints to satisfy
your tame or wild side.
PhotograPhs by Hollie Bertram
styled by Casey Deck
139
Food & Wine
cookie Monsters!
Kids are the real cookie experts, so we asked them (and their moms)
to share fun, easy holiday recipes. The ingredients are all
different, but the final product is the same — yummy desserts
and delicious memory-making.
Best friends Harry and
Francie, both 7, from
Cos Cob, CT, enjoy their
treats in a state-of-theart kitchen at Deane, Inc.
in Stamford, CT.
IBE
SUBSCR
ONLINE
NOW!
Plus! Don’t miss our annual
charity events including Girls Night Out
fashion show, Greenwich
Wine + Food Festival and Horsin’
Around for Charity.
serendipitysocial.com
Photographs by Bruce plotkin
holiday 2012 / serendipitysocial.com
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Interior designers Isabelle
and Neely Vanneck framed
the design for the living room
around the sound views.
“ We wanted a light feeling
of being on the water‚ so we
went very neutral with the
fabrics‚” says Neely.
The Lowther House
Deep Roots &
new beginnings
One family’s longstanding Riverside, CT, home
beautifully weds treasured heirlooms with
contemporary design, honoring the past and creating
space for new possibilities.
TexT by Nicole McElroy PhoTograPhs by Kyle Norton
5
Jim Wright Vice President
Cynthia Catterson
Editorial Director
Stephanie Dunn Ashley
Director, Special Events
Robin Loughman
Editorial Advisor
Raina Cheikin
Associate, Special Events
Andrea Guido
Associate, Special Events
Advertising Sales Committee
Darrah Gleason and Kim Kassin
Co-Chairs
Carolyn Crabtree
Kathy Georgas
Samantha Knapp
Shelly Tretter Lynch
Greenwich Hospital Foundation Staff
Sue Bradshaw Financial Analyst
Sheila Cameron Senior Officer, Stewardship and Donor Relations
Teri Caruthers Annual Fund Officer/Systems Analyst
Ginny Downer Database Coordinator
Jackie Hvolbeck Associate
Katia Michailidis Officer, Major Gifts
Kathleen Minarik Director, Fund for Greenwich Hospital
Farrah Rao-Hansen Officer, Corporations and Foundations
Kim Harke Sushon Web Specialist
The Magazine for Greenwich Hospital is a publication of Greenwich Hospital Foundation.
Greenwich Hospital Foundation would like to thank all our advertisers and sponsors for their support.
All proceeds from this issue of The Magazine for Greenwich Hospital
benefit Community Health at Greenwich Hospital.
For more information about advertising or sponsorship opportunities, please contact us at:
Greenwich Hospital Foundation
35 River Road, Cos Cob, CT 06807
203-863-3865 or [email protected]
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Dooney & Bourke is proud to support
Community Health at Greenwich Hospital
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A GENEROUS
COMMUNITY
GREENWICH HOSPITAL SOCIAL
Glamour, Grazing
and Stargazing
Greenwich Hospital’s three major special fundraising events
drew more than 1,300 attendees last year.
In October, guests elegantly embraced the theme of
The Roaring 20’s Gala at Greenwich Country Club to benefit
the Emergency Department, while the July benefit for the
Neonatal Intensive Care Unit and Pediatric Department,
Under the Stars, drew a more casual crowd to Riverside
Yacht Club for a splendid evening. And the ever popular
annual culinary extravaganza, Great Chefs, brought festive
partygoers with a love of fine food and drink together with
some of the finest chefs in Fairfield and Westchester to raise
funds for Community Health at Greenwich Hospital.
Greenwich Hospital is grateful to all who support these
important events and to the hundreds of dedicated volunteers
who help make it all happen.
Top: 2012 Roaring 20’s Gala
Middle: 2012 Under the Stars
Bottom: 2012 Great Chefs
Right: Scott Mitchell, Aundrea Amine,
Paula Zahn, Giovanna Miller, Jack Mitchell
2013 g r e at c h e f s p r e ss pa rt y
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2013 Great Chefs
Press Party
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1 Deanna Bastianich, Amanda Tapiero
2 C arolyn Crabtree, Angelo Vivolo, Lisa Maronian,
Shelly Tretter Lynch, Frank Corvino
3 Samantha Knapp, Sonia Hedvat, Ana Arsov
4 L idia Bastianich 2009 Honoree, Lydia West
5 Chef Cherard Assue, Jennifer Miller, Chef Sam Epps
6 Kathey Carley-Spanier, Sophie De Crombrugghe
7 Dana Conelias, Amanda Smith
8 2013 Great Chefs committee members with Honoree Lisa Maronian
2013 Great Chefs honorees Angelo Vivolo and Lisa
Maronian joined dozens of area chefs and members
of the media at Tarry Market to kick-off the 28th annual
Great Chefs event. Vivolo has five restaurants in New
York including Vivolo on East 74th Street and pastry chef
Maronian is the owner of Sweet Lisa’s Exquisite Cakes in
Cos Cob. Event co-chairs Carolyn Crabtree and Shelly
Tretter Lynch and their volunteer committee were
on hand for the reception. Proceeds from Great Chefs
benefits Community Health at Greenwich Hospital which
provides essential health screenings, services, support
groups and educational programs to residents of Fairfield
and Westchester.
PHOTO GR A PHS BY EL A INE UBIN A
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2012 t h e roa r i ng 20’s g a l a
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Roaring 20’s Gala for
Greenwich Hospital
Under an art deco style tent embellished with dangling
chandeliers and glowing candlelight, nearly 400 guests
had a swell time at The Roaring 20’s Gala for Greenwich
Hospital on Saturday, October 20 at Greenwich Country
Club. Proceeds from the event benefited the Emergency
Department at Greenwich Hospital. TV Journalist Paula
Zahn served as master of ceremonies and the President’s
Award was presented to Jack, Bill and Scott Mitchell,
owners of “The Mitchell Family of Stores.” Festive
partiers, decked out in top hats and fanciful flapper attire,
were
treated to the hottest sounds of days-gone-by
performed by Doc Scantlin and his Imperial Palms
Orchestra. At the end of the evening, guests took to the
dance floor for more contemporary fare from DJ Matthew
Dolan of Ambassador Entertainment. The event was
designed by Renny & Reed Floral and Event Design
of NYC.
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Aundrea Amine, Lili Piskic, Scott Mitchell, Paula Zahn, Giovanna Miller
Richard Koppelman, Bea Tusiani, Cyndi Koppelman, Michael Tusiani
Ray and Alicia Joslin
Scott Mitchel, Frank Corvino, Jack Mitchell
Elizabeth Boolbol
Lynne Wheat
Lance and Gretchen Bylow, Trish and Mark Davies
Past Gala Chairs join Frank Corvino and Stephanie Dunn Ashley
PHOTOS BY EL A INE UBIN A
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2012 t h e roa r i ng 20’s pat ron pa rt y
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Mark and Trish Davies, Ann and David Juge
Katie Vadasdi, MD, Larry Simon, Sonia Hedvat
Maura Corvino, Chris Davison, MD, Lorena Davison, Frank Corvino
Co-chairs Giovanna Miller, Aundrea Amine
Jieun Wax, Myrna Haft
Guido and Diane Petra
David Waldorf, Kristen Von Summer Waldorf
Arthur Martinez, John and Marree Townsend
Honored Patrons
More than 70 supporters gathered to celebrate the start
of The Roaring 20’s Gala for Greenwich Hospital at the
beautiful home of Trish and Mark Davies. The cocktail
reception honored the underwriters, sponsors and
patrons for the Gala, chaired by Greenwich residents
Aundrea Amine and Giovanna Miller, who worked
together with a committee of almost 90 volunteers.
Guests were given insight into how the current climate
in healthcare will affect Greenwich Hospital in an
intimate Q & A with Frank A. Corvino, President and
CEO, along with Chris Davison, MD, Medical Director
of the Emergency Department. Early bird bidding on the
event’s wine auction and a preview of some spectacular
live auction pieces were an added attraction that evening.
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2012 u n de r t h e sta r s e v e n t
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Under the Stars,
Over the Moon
Almost 400 guests from Connecticut and New York
gathered at Riverside Yacht Club for a festive evening
Under the Stars to benefit the Neonatal Intensive Care Unit
and Pediatric Department at Greenwich Hospital. Radio
personality Mark Simone entertained guests as the Master
of Ceremonies and WABC-TV senior meteorologist Bill
Evans, an Old Greenwich resident, amused the crowd as
guest auctioneer during the live auction. Annette Bond,
MD, director of the hospitals’ Perinatology Department
was the evening’s honoree. Greenwich residents Mini
Nunna and Deborah Wood, along with Jessica Reardon of
Norwalk, co-chaired this popular annual event.
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1 Deborah Wood, Annette Bond MD, Jessica Reardon, Mini Nunna
2 April Larkin and Suzanne Aysseh
3 First Selectman Peter Tesei and Jill Tesei
4 Nina Baker and Leigh Hanson
5 Claire Fuzesi, Tim and Willow Oberweger, Tim Fuzesi
6 Senator Richard Blumenthal, Annette Bond, MD, Frank Corvino
7 Mark Simone, Bill Evans
8 Modestus Lee, MD, Lai Ming Yu, MD
9 Jennifer Bragg, MD, Winston Bragg, Brooke Bremer
10 Nisha and Harry Arora
2012 u n de r t h e sta r s pat ron pa rt y
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Summer Soirée
In a setting
that was more like Miami’s South
Beach than Riverside, Conn., Greenwich Hospital
honored sponsors, benefactors and patrons of the
Under the Stars fundraising event at the The J House
hotel’s lovely poolside terrace. Serendipity magazine
and The J House hosted the exclusive reception.
Seventy supporters from Westchester and Fairfield
counties enjoyed scrumptious treats provided by
Chef Francois Kwaku-Dongo of the hotel’s restaurant,
eleven14KITCHEN.
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1 Mini Nunna, Deborah Wood, Jessica Reardon
2 Roberta Chiappelloni, John and Brenda Fareri, Roberto Chiappelloni
3 Allison and Marc Radzin
4 Kate Nann DeCarlo, Kyle Shepard, Brook Labriola
5 S tylianos Theofanidis, MD, Elizabeth Siderides, MD, Angela Calenda,
Hilary Feinstein and John Fareri
6 Babe Rizzuto and Suni Unger
7 Annette Bond, MD, Claudine Cohen, David Rabins
8 Tim and Willow Oberweger, Donna Bailey
PHOTOS BY CHICHI UBIN A
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2012 g r e at c h e f s e v e n t
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Great Chefs,
Great Food
A sold-out crowd of more than 550 guests from
Connecticut and New York gathered at the Hyatt Regency
in Old Greenwich to sample signature dishes, desserts and
wines from more than 60 of the finest restaurants, catering
companies and distributors in Fairfield and Westchester
counties. The event, which also featured silent, live and
wine auctions and dancing to the music of The Short Bus,
was co-chaired by Greenwich residents Carolyn Crabtree
and Shelly Tretter Lynch. Celebrity chef and former
Greenwich resident Alessandro Stratta, was the evening’s
honored chef. Great Chefs benefits Community Health
at Greenwich Hospital, which in 2011 provided wellness
services, health screenings, support groups and education
programs to more than 26,460 residents in Fairfield and
Westchester counties.
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1 Chef Alessandro Stratta, Carolyn Crabtree, Shelly Tretter Lynch and Frank Corvino
2 Patricia and Peter Ekvall
3 Amanda Tapiero, Kim Blank and Kirsten Reynolds
4 Gail and Seth Turkeltaub
5 Bill and Sue Healey with Anthony Flook
6 Margee, Tom, Tracy and Mark Vaccari
7 Helene and Jim Rovito with Jim Wright
8 Karen Misisco, Shannon Sawyer and Jennifer Moszynski
9 Sonia Hedvat and Deanna Bastianich
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2012 g r e at c h e f s p r e ss pa rt y
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Extra! Extra!
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Celebrity chef and 2012 Great Chefs honoree, Alessandro
Stratta, joined dozens of area chefs and members of
the media at Gabriele’s Italian Steakhouse to kick off
the 27th annual Great Chefs event which benefited
Community Health at Greenwich Hospital. 2012 Great
Chefs chairwomen Carolyn Crabtree and Shelly Tretter
Lynch and their volunteer committee were also on hand
for the celebration.
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1 2012 Great Chefs committee with Celebrity Chef and Honoree Alessandro Stratta
2 Chef Wendy Laurent, l’escale restaurant bar, Jayne McTiege, Fjord Catering
3 C o-Chair Carolyn Crabtree, Celebrity Chef and Honoree Alessandro Stratta,
Danny Gabriele, Co-Chair Shelly Tretter Lynch, Frank Corvino, Greenwich Hospital
President and CEO
4 K athy Carley-Spanier, Director of Community Health at Greenwich Hospital,
Chef Rob Seavey of Greenwich Hospital
5 Chef Andy Nusser, Jennifer Miller, Chef Sam Epps from Tarry Lodge
6 Patricia Ekvall, Jennifer Sommer, Darrah Gleason
7 S tacey Orecchio of Conair, Cindy Catterson and Stephanie Dunn Ashley
of the Greenwich Hospital Foundation, Babe Rizzuto of Conair
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The Gaetano Filangieri Philosophical Society of America
is proud to support Greenwich Hospital,
Salute the Great Chefs Honorees – Angelo Vivolo and Lisa Maronian
and congratulate the effects of Carolyn Crabtree and Shelly Tretter Lynch
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PHOTOGR APH BY: WILL FIGG
ANGELO
VIVOLO
A Day in the Life of a
Legendary Restaurateur
I
t’s eleven o’clock on a brisk Friday morning in January
when restaurateur Angelo Vivolo comes downstairs
from his 74th Street brownstone apartment to the
legendary ground floor restaurant that bears his name.
Already, he has been at work for several hours phoning
in orders and checking on deliveries and now he is meeting
with Evan Clagnaz, the restaurant’s manager, and son
Frank, who helps run the restaurants and cafes throughout
Manhattan that make up The Vivolo Restaurant Group.
The morning’s agenda includes a review of the new
seasonal menu items and a wine tasting of some additional
varietal options.
“The Italian cuisine is relatively uncomplicated – it’s all
about freshness and quality. You let the ingredients speak
for themselves,” explains the personable 60-something
Vivolo. “We change the menus several times a year so we
can use what’s fresh and seasonal.”
Many of the new dishes have evolved from one of the
daily specials created by chefs at any of his three kitchens,
or an item may simply be a distinctive twist to a traditional
recipe. For instance, one of the new configurations
appearing on the winter menu is Pan Seared Sea Scallops
served over sautéed Swiss chard with creamy polenta.
It’s a hearty winter dish that in summer months may be
transformed into sautéed scallops with fresh chopped
tomato and garlic.
The new dozen cold weather items will join such
longtime customer favorites as Rolled Eggplant stuffed
with ricotta cheese in a plum tomato sauce, Frutti di Mare,
a mixed shellfish appetizer prepared with celery, extra
virgin olive oil and lemon, and Paccheri, Vivolo’s renowned
signature plate of pork, veal and beef meatballs served over
an ample helping of paccheri, a large, tube-shaped pasta.
As son Frank takes notes on his iPad, the three men
sample three crisp chardonnays, two from California and
one from France, to replace their current house wine whose
vineyard has been bought by another company. As one
would expect, they gently swirl the liquid in the glass to get
an idea of the wine’s body, or “legs.” After a few sips, one of
the options from the Central Coast of California is chosen
for its balance of delicate floral notes and kiss of oak.
Next, an Italian Valpolicella Riposso is tested. A
Riposso differs from a plain Valpolicella because of the
ancient double fermentation process that goes into making
it: fermented Valpolicella wine is poured over fermented
Amarone and Recioto grape skins to produce a full, dry
robust red wine similar to Amarone. The three gentlemen
agree that the wine has exceptional flavor, particularly
for its modest price point, so Vivolo decides to swap this
vineyard’s product with the Valpolicella that is currently
on the menu.
Continued on page 20
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“I try to deliver the highest quality wines at the best value
for the customer,” he says. “So when I find something as
good as this Riposso and I can offer it for a lower price than
the one I currently have, I’m going to make that change.”
During the tasting, a call comes in from the manager
of bar.vetro, the 58th Street property. Twenty pounds of
mozzarella curd, used in making fresh mozzarella, has
been mistakenly delivered to Vivolo. As midtown is Vivolo’s
next stop, he tells Clagnaz to have the errant curd loaded
into his van which is parked directly out front.
After a quick discussion about how to add color to
a potential new offering, a Chicken Paillard over basil
pesto infused mashed potatoes with sliced Portobello
mushrooms, Vivolo goes into the kitchen to talk to the
chefs about the day’s specials. He takes a few moments to
review the reservations, adjust a crooked lampshade on
the reception table, and move a vase of flowers on the bar.
Then he begins his daily journey down to bar.vetro, an ultramodern steel and glass destination popular among young
professionals. It’s the perfect place for a tasty, quick lunch or
to unwind after work when many of the restaurant’s tables
are replaced with comfy lounge furniture.
CUCINA VIVOLO: RESTAURANT QUALITY FOOD AT LUNCHEONETTE PRICES
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While the menu here offers some of the traditional
favorites from its uptown cousin, bar.vetro is a more casual
eatery. It highlights some fun and funky dishes like Disco
Gorgonzola Fries, a deliciously addictive appetizer of fries
covered in melted gorgonzola and pancetta with a touch of
truffle oil, and Bruschetta with avocado salsa, a refreshing
spin on the typical diced topping using fresh avocado and
Roma tomatoes ripened to perfection in-house.
Vivolo will work in his office downstairs off the kitchen
until about three in the afternoon, reviewing invoices and
making business calls. Then he will make his way down
to Bruschetteria on Rivington Street, a cozy brick place
frequented by the hip, Lower East Side crowd, to meet up
with Frank, who co-owns and manages this location.
When six o’clock rolls around, Vivolo is home having
dinner with his wife, Denise. Then it’s back on the circuit,
from 74th Street to Midtown and the Lower East Side, before
returning home sometime before one a.m. to place orders
for the next morning’s fish deliveries.
“I pride myself in having my fingers on the pulse of all
my restaurants,” he says, “I’m always asking, ‘Who’s on
the reservation list, who’s in the restaurant, what are they
eating, what are they drinking?’ I want to know everything
that is going on.”
PHOTOGR APHS COURTESY OF BRUSCHE T TERIA
This hands-on approach comes naturally to Vivolo, who was raised in an
apartment above his grandfather’s Brooklyn restaurant, Villa Vivolo. Everyone in
the family worked at that establishment, and some of Vivolo’s earliest memories are
of working beside his grandfather and uncle making fresh pasta and rolling out
hundreds of potato croquettes for the large banquets held there.
“We did everything there was to do in the kitchen and dining room. We created
the menus, took care of the maintenance,” he recalls. “There wasn’t a job we didn’t
tackle.”
“I pride myself in having my fingers on the pulse of all my
restaurants, I’m always asking, who’s on the reservation list,
who’s in the restaurant, what are they eating, what are they
drinking? I want to know everything that is going on.”
Although his dream was to be a professional baseball player, Vivolo never really
left the family business. He worked on weekends, and during the week when
needed, while he attended Long Island University and as he pursued a career as a
physical education teacher and baseball coach. Over time, however, he realized he
enjoyed the business of running a restaurant.
Vivolo set out on his own in 1975 when he opened La Pomme in Manhattan.
A year later he sold his share of the partnership and in 1977 opened his flagship
establishment, Vivolo, in the elegant century-old townhouse on East 74th Street,
where it remains to this day.
In addition to the three restaurants, Vivolo also owns two cafes called Cucina
Vivolo, situated next door to the 74th Street and 58th Street locations. Take-out and
delivery service is also available from the expansive menu, which includes 17 types
of salad, a dozen panini, 10 pasta dishes , a variety of chicken, veal and fish entrees
as well as a selection of desserts. Prepared in the kitchens at Vivolo and bar.vetro, it’s
a convenient option for those on the go.
“I like to say that it’s quality restaurant food for luncheonette prices,” he boasts.
As any chef or restaurateur will tell you, the restaurant business is a demanding
one, and few have thrived in the highly competitive New York market as Vivolo
has in the past 36 years. Yet to hear him tell it, the secret to his success sounds
surprisingly simple.
“It’s all about accommodation – making your customers happy by giving them
quality and service. If they want something that’s not on the menu, we’ll make it
for them if we have the ingredients in the kitchen,” he says, adding, “I like nothing
better than to see my customers, comfortable and relaxed, enjoying a good meal.”
And while he concedes that at times the pace can be a bit grueling, he insists that
the rewards have been immeasurable. Over the years he has built many cherished
friendships with customers and colleagues, such as with the late Yankee slugger,
Joe DiMaggio, and celebrity chefs Lidia Bastianich and Daniel Boulud. And he has
been given unique opportunities such as the time he had the honor to personally
serve lunch and supper to Pope Benedict XVI.
Moreover, living above his own restaurant gave him the opportunity to spend
time with his wife and children, Frank, Angelina and Christopher, when they were
growing up, a luxury few in the business enjoy.
“I am a very blessed man,” he says. “I am most grateful for that.”
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THE VIVOLO RESTAURANT GROUP
bar.vetro
Dynamic Italian cuisine served
in a contemporary atmosphere.
222 East 58th Street
New York, NY 10022
212-308-0112
BRUSCHETTERIA
A 20 seat dining room features
casual Italian comfort food
using seasonal and market
fresh ingredients.
92 Rivington Street
(between Orchard and
Ludlow Streets)
New York, NY 10002
646-415-8681
CUCINA VIVOLO
A gourmet Italian café, offering
casual dining, take-out, delivery
and catering services.
New York, NY 10021
212-717-4700
New York, NY 10022
212-308-0222
VIVOLO
Romantic dining in a turn
of the century townhouse.
New York, NY 10021
212-737-3533
Yale New Haven Health System
congratulates Greenwich Hospital.
Yale New Haven Health System 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.
23
SWEET LISA’S
Where Cake Rises to a Whole New Level
W
PHOTOGR APH BY: CHICHI UBINA
display case for a few days,” explained the cheerful, petite
hen is a cake beyond the ordinary? When it’s
chef who admits to snacking on cake shavings and
a fanciful, custom work of art from Sweet
occasionally starting her dinner with a piece of triple dark
Lisa’s Exquisite Cakes. These cakes have
chocolate cake with Oreo filling. Although Stephen, also a
taken the form of a Louis Vuitton suitcase
CIA alum, was skeptical that an entire business plan could
for a going away party, a World Series trophy
be made of cake, he warmed to the idea as orders for their
for a baseball fan, and a girl friend’s favorite pair of
products rose quickly in their first year.
Manolo’s for a milestone birthday. Kid’s party? A perfectly
carved Cookie Monster was one inspired solution.
RECIPE FOR SUCCESS
A wedding cake? A meticulous, tiered creation coordinated
While the exterior design of each cake is an art form
with the bride’s decor. Something simple, yet stylish? Try
unto itself, the fundamentals of baking it, Lisa insisted, are
something along the lines of Chef Lisa Maronian’s favorite –
an exact science. “Every solid recipe
a zebra print cake wrapped in a
has strict guidelines for weights and
hot pink sugar bow. To be sure,
measures. You need to respect that,”
the only limit at Sweet Lisa’s is
she said, noting that over the years she
imagination.
has made certain adjustments to suit
From the fun and festive
the tastes of her clients. “Over time
to the elegant and sublime,
you get a feel for what part of a recipe
Lisa and her chef husband,
can be tweaked, but you always have
Stephen, have been creating
to stay true to the basic formula.” The
their extraordinary confections
creative process of delivering a cake
for more than 20 years, first in
from concept to reality can take up to
downtown Greenwich, and
the better part of a week. Most orders
now at their present location
must be placed a week in advance –
in Cos Cob, Conn. In that
elaborate wedding cakes require three
busy kitchen, the husband and
weeks notice.
wife team, four full-time staff
members and as many as four
SWEET INSPIRATION
seasonal workers, turn out 30More times than not, the overall
50 made-to-order cakes each
2013 GREAT CHEFS HONOREE LISA MARONIAN
design of the cake is based on a theme.
week, plus dozens of “hand“Sometimes the client knows exactly what they want the
painted” cookies and cupcakes.
cake to look like, other times it comes out of a discussion
The original idea for a shop specializing in individualized
about the personality of the guest of honor, the occasion,
cakes started with Lisa. Passionate about baking, she had
the décor or venue of the party,” she said. One client, she
a degree from the Culinary Institute of America (CIA) in
recalled, wanted to have some fun with her husband’s
Hyde Park, N.Y., and had completed her post-graduate
birthday cake because he strongly disliked baked ham.
work at the International Pastry Center in Elmsford, N.Y.
The final product was a perfectly rendered chocolate cake
“I believe that the quality and flavor of a cake is at its
carved to resemble the spiral-cut meat, complete with a
best as soon as it is all assembled. With custom cakes,
yellow sugar slice of pineapple on top.
you can deliver the product right away. It doesn’t sit in a
24
PHOTOGR APH BY: EL AINE UBINA
LISA MARONIAN (FAR RIGHT) CREATED A 7-FOOT CHINESE DRAGON CAKE FOR GREENWICH HOSPITAL’S 2012 GREAT CHEFS FUNDRAISER.
LEFT TO RIGHT: DONNA MIANI, ALEXANDRA CITARELLA, VICTORIA MARONIAN.
After the concept for the cake is determined, Stephen
takes over the task of creating the design to scale, using
online resources and magazines for inspiration. Once the
precise specifications are set, the painstaking process of
creating all the sugary elements that will be assembled
onto the iced cake can begin. Baking the many layers for all
the orders for the week can take two full days. Chocolate
cakes are baked first because their higher fat content allows
them to stay fresher longer;
vanilla cakes are made last.
The “icers” then assemble
the layered cakes with
icing between each layer
and apply the final frosting to the outside. All cakes must
be chilled for 24 hours to set before the decorative pieces
can be put in place.
Then comes the transformation. To create the
perfect three-dimensional shape, careful sculpting is
often required of the cake itself and blocks of other
sweet embellishments. Lisa and Stephen revealed an
extraordinary example of their work at last year’s Great
Chefs fundraiser for Greenwich Hospital – a 7-foot long
chocolate layer Chinese dragon marking the Chinese
New Year; the dragon’s head was chiseled entirely out of
white chocolate.
With Lisa a self-described perfectionist, and an average
of four dozen cakes going out each week, attention to
detail every step of the way is a must. “If something
doesn’t look quite right,” Lisa emphasized, “I’ll start over
from scratch.”
Not only should the final product look spectacular, it
must taste divine. To ensure this, she said, using quality
ingredients – butter, heavy cream and fresh eggs – is key
to creating an exquisite
flavor. “A good cake starts
from the inside out,”
she explained. The flour
should not be bleached or
bromated, and she prefers super granulated sugar because
it gives the cake a finer texture. She cautions against over
mixing the ingredients. To make sure the cake bakes
evenly, she uses a moderately warm oven and turns the
pan regularly.
Although the business requires long hours and plenty
of stamina, Lisa and Stephen have no plans to change
their recipe for success. “We just love what we do,” said
Lisa. “Every week is different, every cake is different.
It’s creative and challenging and, in our own way, we get
to be a part of so many happy occasions.”
“If something doesn’t look quite right,”
Lisa emphasized, “I’ll START OVER from scratch.”
25
THE MAKING OF AN EXQUISITE CAKE
EVENT: Book Launch Party
CONCEPT: An iced carrot
cake shaped like a Lotus
flower with a figure of
the author in the center
holding a copy of her book
The customer supplied a
picture of the concept.
1
6
4
A tray of 24 leaves takes three
hours to make.
5
Gislaine Machado da Silveira makes white chocolate as
moldable as clay by mixing it with corn syrup. It will take
her four hours to sculpt the chocolate into the figure of
the author and her book.
10
A fondant – a sweet, creamy sugar paste – is applied over the
cake. The flower’s “center” is made of colored fondant; the iced
cake must be chilled in the refrigerator overnight to set before
the sugary decorations can be applied.
26
Lisa prefers to puree the
cooked carrots before
adding them to the mixer
to ensure a moist cake.
11
The figure of the author holding a copy of her book is placed in
the center and the sugar leaves are position around the cake.
3
Rene Sagastume creates and
etches Lotus leaves out of sugar.
2
Stephen creates a layout to scale.
9
7
... and then applied all over the
surface to create “one cake”.
7
Cake layers are baked
individually; they are shaved
to create a level surface.
8
A tasty buttercream icing is spread between the two cake layers …
“Sometimes the CLIENT KNOWS
EXACTLY what they want the
cake to look like, other times it
comes out of a discussion about
the personality of the guest of
honor, the occasion, the décor or
venue of the party,” she said.
Sweet Lisa’s Exquisite Cªakes
3 Field Road, Cos Cob, CT 06807
203-869-9545
www.sweetlisas.com
12
28
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one communıty, one voice, one choice
We are proud to support
greenWich hospital
come check out the best of
Fairfield county living at:
MofflyMedia.com
205 Main Street, Westport, CT 06880 P 203 222 0600 F 203 222 0937 [email protected]
29
THE PSYCHOLOGY of
WEIGHT LOSS
Can the secret to losing weight be ALL IN YOUR MIND?
PHOTOGR APH BY: JEFF CADGE
L
ee Shapiro never had trouble losing weight. Over the
years, she shed over 100 pounds from all sorts of diets
and weight loss programs. Her problem was keeping
the weight off.
“I could successfully lose weight for as long as a
year,” the 67-year-old Yonkers, N.Y. resident recalled, “but
then something would happen and I’d be eating like a
runaway train and gain it all back again.”
But all that changed three years ago when she began
working with Chris Mosunic, MD, director of the Weight
Loss and Diabetes Center at Greenwich Hospital. Since starting the multi-faceted weight loss program there, Lee has
lost 102 pounds and is confident she will never gain them
back again. She credits her success to the program, which
not only addresses diet and exercise as a means toward
30
sustainable weight loss, but also tackles an individual’s
psychological and physiological issues.
“I used to think of myself as fat and out of control and
if I could only be thin, then everything in my life would be
perfect,” she said. “Now I know that the real problem was
my thinking and emotions and how I viewed myself in the
world. Lots of people think diet and exercise are the only
keys to losing weight, but if you don’t address your internal
issues with therapy, you are doomed to fail.”
CHANGE THOUGHT PATTERNS
Central to the psychology that helped Lee are the
basic principles of Cognitive Behavioral Therapy, (CBT)
which addresses negative thought patterns and the
subsequent feelings that initiate self-destructive behaviors.
THE CHALLENGE OF
AUTOMATIC THINKING
In any single day, we all have
roughly 50,000 thoughts known
as automatic thoughts that we are
rarely aware of. These are the types
of thoughts that are injected into our
stream of consciousness and often
follow a theme. It can happen in a split
second and take us from admiring one
person’s clothing to feeling bad about
our own appearance, for instance. That
type of thinking can lead to a negative
thought about self-worth, which
can lead to a feeling of anxiety or
depression. Those sad or anxious
feelings can be alleviated by eating,
as eating raises the pleasure neurotransmitter in the brain, a chemical
called dopamine. Unfortunately, the
negative emotion returns pretty much
as soon as you stop chewing.
In Lee’s case, she recalled, “I would
walk into a party or a meeting and
think no one would like me because
I was fat. I would eat to calm my
anxiety before and during the event,
PHOTOGR APH BY: JEFF CADGE
Unlike traditional Freudian psychoanalysis, which probes childhood
wounds to get at the root causes of inner
conflict, CBT focuses on solutions by
encouraging patients to recognize and
challenge distorted thinking while
building on the positive elements of
their lives.
“Our
thoughts
trigger
our
feelings, which in turn, trigger our
behaviors, including overeating,”
said Dr. Mosunic, who is also a
clinical psychologist and registered
dietician. “Recognizing and changing
our thoughts and building on our
successes are an essential part
of permanent weight loss.” This
evidence-based approach, he said, can
help reduce binge eating, emotional
eating, sedentary lifestyles, and other
unhealthy habits.
and after it was over, I would feel like
a failure and eat more. Now I realize
that it wasn’t really true. People liked
me just fine. With Dr. Mosunic’s help,
I came to realize that I am valuable
as a person, that I have had a lot of
accomplishments in my life to be
proud of and that most of the time
other people are too preoccupied with
their own thoughts and feelings to
even think about me.”
Dr. Mosunic said that breaking free
from negative thought patterns is a
way for people to take more control of
their lives. “If we are saying negative
things about ourselves, there is no
hope to improving our mood,” he said,
noting that changing longstanding
habits of thinking can be challenging.
“For most people, finding the
positive is a learned skill because our
brains are wired to find flaws in the
environment around us as part of
our ancient survival skills,” he said.
To overcome this trait, he suggested,
“You need to actively catch your
negative thoughts and replace them
with more positive ones. You need to
learn to look for the good wherever
you can – something positive that
may have happened in the day, a good
part of your character, or perhaps
something nice about another person.
Over time, thinking positively will
become a habit.”
“I used to think of myself as fat
and out of control and if I could
only be thin, then everything
in my life would be perfect.
Now I know that the real
problem was my thinking and
emotions and how I viewed
myself in the world. Lots of
people think diet and exercise
are the only keys to losing
weight, but if you don’t address
your internal issues with
therapy, you are doomed to fail.”
31
EASE UP
Having
realistic
expectations
is a critical component to turning
your thinking around. Expecting
perfection from yourself or others
can only lead to disappointment,
noted Dr. Mosunic. And while the
goal is to avoid negative thinking, it is
unrealistic to expect to be positive and
happy all the time, he said.
“Perfectionism is an enemy
because it gets in the way of progress,”
he said. “If you can allow yourself to
make mistakes without judgment
and if you can stop judging others
for their shortcomings, your mood
can maintain a neutral state that
leaves you open to enjoy things that a
person in a negative state would never
experience.”
It’s just this kind of advice that has
helped Lee earn her new attitude and
lighter body. Since losing the weight,
Lee said she has more energy than ever
before and ailments such as back and
knee pain have disappeared. In any
given day, she walks anywhere from
10,000 to 20,000 steps a day – that’s
5 to 10 miles – keeping track with an
electronic pedometer and sensor that
calculates steps and calories burned.
“I used to try to do everything with
as little effort as possible because I
was always exhausted. Now I aspire
to walk as much as I can.”
Moreover, she views her success as
something she can continue to build
upon. “I used to think thin people
were happy and fat people were
not,” Lee recalled. “Now I see that
thin people have the same problems
as everyone else. They’re just thin.
Being happy is something you really
need to work on every day. It doesn’t
just happen.”
32
According to Dr. Mosunic:
Don’t Think This, Think That
1. I’m so fat, I will never be thin.
Everybody’s weight can go down. If I make the right changes,
I will be thin someday.
2. I hate exercise.
Exercise is hard work and often painful but the joy comes once it’s done.
3. My metabolism is broken so I can’t lose weight.
A slow metabolism means you’re on the verge of a nap all day.
If you are awake and moving, odds are your metabolism is just fine.
4. I’ll be better tomorrow but tonight I‘m going to eat as much as I want.
Tonight matters. Don’t believe that a night of sleep erases what you’ve done.
It’s not a clean slate the next day.
5.I’m a black-and-white thinker so I need a black-and-white eating plan.
Black-and-white thinking means you’re not very knowledgeable about a
topic. Learning to eat well means being flexible with your thinking and that
comes from making informed choices.
6. I don’t need to keep a food journal. I’m different.
No, you’re not different. Those who write down what they eat, remember
what they eat. Your body will eat as much as is put out in front of it but your
brain will put on the brakes, if you remember what you ate earlier.
7. Healthy food tastes horrible.
Taste is not so simple. Your thoughts affect how things taste.
So if you tell yourself, what I’m eating is going to help me lose weight,
it will taste a whole lot better.
8. I’ll be better once I get through this.
Odds are, you will not. Past behavior is likely to be repeated, so start
taking healthy steps now.
9. I can still lose weight even though I’m sleep-deprived.
Nope – six hours at the very least is what it takes for all to lose weight.
10. I’m going to not eat all day so I can eat whatever I want at night.
Skipping meals during the day practically guarantees you will
binge eat at night.
Rinfret, ltd.
Interior Design & Decoration
354 GREENWICH AVENUE, GREENWICH, CONNECTICUT 06830
STORE: 203.622.0204
STUDIO: 203.622.0000
WWW.RINFRETLTD.COM
Cindy Rinfret Congratulates
The Great Chefs Committee & Greenwich Hospital
For Their Fine Work and Commitment.
33
SAVE THE DATE
Families for Greenwich Hospital
Invites you to a magical evening of dining, dancing and auctions
Benefiting the Pediatric Department and
Neonatal Intensive Care Unit at Greenwich Hospital
Friday, July 12, 2013
Riverside Yacht Club–7PM
Honoree: Patricia Beirne, RN, MSN
Program Director, Women’s and Children’s Services
Co-Chairs Mini Nunna, Lauren O’Malley and Jessica Reardon
For more information about sponsorship, advertising, wish list or tickets,
please contact the Greenwich Hospital Foundation.
203-863-3865 • [email protected]
34
yoga
ASHTANGA
Is One Doctor’s Practice
Right for You?
W
hen Henri Roca, MD advises patients to practice
yoga to improve their health, he speaks from
personal experience as well as professional
expertise.
“There are three types of essential exercise
for whole body health – aerobic for cardiovascular health,
strength building for metabolic health and flexibility
training for connective tissue health. Yoga is the best way
to improve flexibility,” said Dr. Roca.
Yoga is credited with easing a variety of health problems
from heart disease and high blood pressure to arthritis
and scoliosis. Beyond the physical benefits, the ancient
intentions for yoga as a spiritual and mental journey into
self-awareness stand true in the modern world, he said.
“It works with mindfulness, focus and deep breathing
techniques which can calm the mind, increase resiliency
to stress and promote relaxation,” he noted, adding, “For
me personally, yoga has helped tremendously to manage
stress, improve sleep, enhance flexibility and maintain my
weight.”
Dr. Roca, medical director of the Integrative Medicine
Program at Greenwich Hospital, has practiced some form
of yoga for much of his adult life, and for the past year,
has turned to Ashtanga yoga. Often mistaken for “power
yoga” because of its focus on strength building and the
short duration of time a pose, or asana, is held, Ashtanga
is unique among other modern yoga disciplines because
students practice at their own pace with teachers on hand
35
AGE-OLD STUDY
Fitness fads come and go, but yoga has been around for
thousands of years. The exact origins are unknown, but
many tie the philosophy to the Yoga Sutras of Patanjali,
a sacred text dating back to 200 B.C. In the 1930’s, Sri T.
Krishnamacharya, an Indian yoga teacher and scholar who
is considered the father of
modern yoga, taught the
poses that are now known
as Ashtanga. His devoted
student, Pattabhi Jois, is
credited with bringing
the form to the Western
world. To this day, aspiring Ashtanga instructors
must be authorized by Jois’
daughter, Saraswathi and
grandson, Sharath, practitioners who took on the
role of heir-guardians of
the method following Jois’
death in 2009. Together
with Greenwich resident,
Sonia Jones, and Salmia
Ruffin of California, they
co-founded Jois Yoga studios in Greenwich Conn.,
Encinitas, Calif. and Sydney, Australia.
To help beginners get started, Jois Yoga holds three
“Primary Led” classes a week to introduce new students
to the fundamental asanas. After that, students build
new postures into their practice at their own pace during
Mysore hours, under the watchful eyes of the trained instructors who offer adjustments and introduce new poses.
Students begin with a sequence of nine positions called
Sun Salutation A and B, and then move on to what is
called the Primary Series. According to Megan Riley, an
instructor at Jois, over time, students build new postures
into their practice as they develop strength and flexibility from earlier poses. “The practice builds on itself. Earlier postures prepare you for the later postures to come,”
she explained. “As time goes by, all postures change as you
increase strength and flexibility. Poses I started five years
ago are still changing as my flexibility and body awareness
evolve.” Riley stressed that beyond flexibility and strength,
the goal is to work toward a better balanced body and mind.
In all, there are six series of sequences in Ashtanga, but
because the poses are increasingly demanding and require
considerable body strength, few people beyond true
devotees, professional dancers and athletes progress further
than Primary Series. Still, many celebrities are counted
as Ashtanga disciples, including actors Willem DaFoe
and Gwyneth Paltrow, musicians Madonna, Sting and his
wife, Trudie Styler, Beastie
Boys drummer Mike D
and
fashion
designer
Donna Karan.
While some novices
might
be
intimidated
by Ashtanga’s reputation
for rigor or by its A-type
celebrity roster, Dr. Roca
encourages newcomers to
give it a try by starting
their practice slowly and
never stretching beyond
their own comfort zone.
“Ashtanga respects that
not every yoga position
can be done by everyone,” he explained. And,
he acknowledged, no one
method of yoga is the
right fit for every person.
If Ashtanga doesn’t work, he advised trying other methods
of yoga or flexibility exercises. “Everyone should do some
kind of organized stretching or yoga every day, even if for
only 20 minutes first thing in the morning or right before
going to bed in the evening,” he said. Doctor’s orders!
“The practice BUILDS on itself. Earlier postures
prepare you for the later postures to come.”
36
PHOTOGR APH BY: JOIS YOG A GREENWICH
for individual assistance, a style known as Mysore, rather
than in a group class. Dr. Roca favors this personalized
method, particularly for people with challenging medical
conditions. He frequently refers patients to Jois Yoga
Greenwich, a sun-lit Ashtanga studio that opened last year,
with a prescription for which poses to encourage and which
to avoid.
“Ashtanga is the only yoga style that gives personalized
attention from a teacher to monitor and adapt poses for
people who have persistent structural imbalances or other
medical conditions,” explained Dr. Roca, “it also offers the
advantage for a patient to gain strength at his or her own pace.”
There are many benefits to yoga.
It tones your muscles, refreshes your
mind, calms your stress levels and so
much more. Although most practices
are based on the same basic poses,
the emphasis of breathing, length of
posture and focus can differ. Yoga
is for everyone, it’s just a matter of
finding the style that works best for
you, particularly if you have physical
limitations. Here’s a brief primer.
Namaste!
BIKRAM
Also commonly known as Hot
Yoga, Bikram is a series of 26 poses
practiced in a 105 degree room with 40
percent humidity. It is believed these
conditions flush toxins from the body
and allow for the loosening of tight
muscles. Since it can raise the body’s
core temperature, Bikram is not
recommended for pregnant women.
HATHA
This type of yoga is slow-paced, gentle
and focuses mainly on breathing and
meditation. It is an ideal form for
beginners to learn the basic poses
and relaxation techniques. Most other
yoga practices are derived from this
form.
IYENGAR
The goal of Iyengar is to strengthen
the body and bring it into alignment
through
precise
posture
and
controlled breathing. The Iyengar
poses are similar to Ashtanga, but
they use props such as blankets,
blocks and straps to assist in achieving
the asanas. In Iyengar, poses are held
for long periods of time.
KRIPALU
Kripalu is a gentle yoga practice with
an emphasis on meditation, physical healing and spiritual transformation. In Kripalu, classes usually begin
with breathing exercises and gentle
stretches followed by a series of individual poses and final relaxation.
The peaceful approach makes it
a good choice for people who can
benefit from a slow, adaptive practice.
VINYASSA
Beginners and advanced yogis
alike turn to Vinyassa to build lean
muscle mass throughout their bodies. It is similar to Hatha in that it
covers the same basic poses and
breath-synchronized movement, but
the movements flow more rapidly
from one into another. The pace can
vary and, with the exception of the
Sun Salutation, there is no one particular sequence of postures that
instructors must follow.
g
Yoga has gained in popularity over the
past 20 years. Many health clubs in our
area including Equinox, Fitness Edge and
New York Sports Club now offer some
form of yoga classes. In addition, you can
find classes at local yoga studios, some of
which are listed below.
GLOW YOGA - VINYASSA
1345 East Putnam Avenue
Old Greenwich, CT 06870
Phone: 203-326-0470
JOIS YOGA SHALA
GREENWICH – ASHTANGA
8 Dayton Avenue
Greenwich, CT 06830
Phone: 203-340-9196
KAIA YOGA - ASHTANGA,
HATHA, IYENGAR,
KRIPALU, VINYASSA
328 Pemberwick Road
Greenwich, CT 06831
Phone: 203-532-0660
49 River Road
Cos Cob, CT 06807
1200 Post Road East
Westport, CT 06880
THE YOGA CENTER OF
GREENWICH – BIKRAM
PHOTOGR APHS BY: JOIS YOG A GREENWICH
125 Greenwich Avenue
Greenwich, CT 06830
Phone: 203-661-0092
37
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38
SEX
SPORTS
INJURY
Does it make a difference?
W
hat does sex have to do with sports injuries?
Men and women of all ages equally enjoy
recreational sports, and they get injured,
it seems, as often. But gender-specific
physiological weaknesses can sideline male
and female sports enthusiasts for different reasons.
Disparities in body alignment, proportion and strength can
influence biomechanics and function during sports activity.
For instance, women’s joints tend to be more lax than
men’s, making them somewhat more flexible but also more
prone to ligament injuries. Men have greater muscular
strength, which supports their tendons and ligaments, but
it makes them more prone to muscle injury.
Women are significantly more susceptible than men to
shoulder instability and certain knee injuries such as ACL
(anterior cruciate ligament) ruptures and patella femoral
pain syndrome (pain behind the knee cap). In sports such
as soccer, basketball and volley ball, women are much more
prone to rupture their ACL, while men are more likely
to hurt their groin or the back of their thigh. In addition,
men are more likely to develop ailments in the toe and
upper back.
RUNNER’S WOES
Compared to their male counterparts, women’s hips tend
to be proportionately wider, which can drive more force into
the knees. As a result, the ankle of a female runner is more
likely to turn inward, raising the risk of injury not only to
the ankle, but the knee as well. Male runners, on the other
hand, develop trouble in their hamstring and calf muscles.
By Katie B. Vadasdi, MD
There is also evidence that women runners are at a greater
risk of stress fractures than men due to biomechanical and
hormonal differences.
One step to prevent stress fractures in both sexes is to
wear proper running shoes designed to provide optimal
support and alignment. Replacing shoes each season or
every six months is important, since worn down shoes can
adversely alter the mechanics of a runner’s gait. Even if
shoes don’t appear worn out, compression of the materials
in the sole lessens the shoe’s shock absorbing capabilities.
Stress fractures can also occur in male and female runners
when switching to a forefront running shoe or barefoot
running because they alter the body’s biomechanics.
SWIMMER’S SHOULDER
Swimming is a great lifetime sport for keeping fit
because it is low impact and works so many muscles in the
body. However, swimmers are predisposed to a different
set of injuries. Male swimmers have a higher risk of low
back injuries due to repeated flexing and extending in
the back, while women are more likely to develop multidirectional shoulder instability.
However, both male and female swimmers are
susceptible to cartilage tears and instability in the shoulder
because of the extreme arm motions used in the sport.
Additionally, many talented swimmers and water polo
players have a larger range of motion in the shoulder.
This allows them to perfect their stroke, but may also be
associated with multi-directional instability and lead
to acute labral (shoulder cartilage) tears. Rotator cuff
39
Proud
Proud to support
to support Community Health
Community Health at
at Greenwich Hospital
Greenwich Hospital and Great Chefs
and Great Chefs 2013
2013 40
impingement and biceps tendonitis
are the most common injuries seen by
physicians and are usually the result
of muscle fatigue. Many of these
injuries can be effectively treated with
physical therapy when caught early.
GOLF
The most common golfing injuries
in women occur to the wrist, elbow
and the lower back and are caused
from repetitive motion. Men have
many of the same maladies; however
the pattern is somewhat different.
They tend to have more back injuries
and fewer wrist injuries from overuse
and improper dynamics. There is a
particular risk in playing a lot of golf
in a short period of time after not being
on the course for a while. Inconsistent
play and inadequate fitness lead to
poor swing mechanics, which causes
injuries. To make sure you’re using
proper form, take a lesson from a
professional at the start of the season,
even if you are an experienced golfer.
YOGA
Yoga has become extremely
popular with both men and women.
More than 20 million people in the
U.S. are reported to have taken up the
practice. But along with the benefits of
increased flexibility and strength and
lower blood pressure may come a risk
for certain injuries.
Doctors are seeing more injuries in
women than men but that’s probably
due to the fact that more women
practice yoga. Most commonly
reported are injuries to the shoulder,
lower back and wrist, including
tendonitis
and
carpal
tunnel
syndrome. Also seen are hip injuries
caused from overstretching.
Yoga positions often push the
body to extreme ranges of motion, so
it is important to start gradually and
be aware of your limits. The notion
of pushing through pain is not a
good one. If you feel pain, you may
be exceeding your individual limit
to stretch. Step out of the class, rest
and then reassess the situation. You
can ask your instructor how the pose
might be modified to suit you.
INJURY PREVENTION
TIPS FOR WOMEN
AND MEN:
FEMALE ATHLETE
TRIAD SYNDROME
• Prepare your body for sports
activity with sport-specific conditioning and muscle strengthening.
One area of injury involves only
women. It is known as the “female
athlete triad,” a syndrome involving
a confluence of three factors: an
eating disorder, abnormal or loss of
a normal menstrual cycle and loss
of bone density. It is commonly seen
in female athletes, especially those
involved in sports that emphasize
a lean physique, such as cross
country,
gymnastics,
running,
figure skating and swimming. Long
term consequences can include
cardiovascular, reproductive and
bone loss issues. There is also an
increased risk of stress fractures and
other orthopedic injuries.
Treatment varies depending on
the severity of the condition, but
often focuses on unhealthy eating
habits. Management of the female
athlete triad requires a team approach
including family, athletic trainers
and medical professionals. Some
of the health consequences are
irreversible, so it’s critical to identify
the triad early on. • Vary your fitness routine. Repetitive
use of muscles and joints can cause
strain and injury.
• Do core strengthening to establish
solid support for your musculature.
• Strengthen opposing muscle
groups to maintain balance of
muscle strength.
• Maintain proper hydration and give
your body adequate nutrition.
• Use properly fitting sport-specific
footgear.
• A minor injury can turn into a more
serious injury if not treated properly.
The best first line of treatment is
often rest but that can be the hardest
for people to accept.
WEEKEND WARRIORS
In both sexes, weekend warriors
are at the greatest risk for injury
because they tend to be overly
aggressive in their approach to
activity, but are not necessarily
conditioned to do so. It is always best
to warm up and start slowly following
a period of inactivity.
Orthopedic surgeon Katie B. Vadasdi,
MD, is fellowship-trained in adolescent
and adult sports medicine and shoulder
and elbow surgery. She is an accomplished
triathlete, having completed Ironman
competitions in 2007 and 2009. Dr.
Vadasdi is also an alpine climber and
has ascended Mount Kilimanjaro,
Mount Rainier and the Grand Tetons
among others.
41
The HEARTof a
Women are more likely to
feel pain in the back, neck,
throat, jaw or stomach – not
places one would normally
associate with a heart attack.
They may feel short of
breath or nausea. New
feelings of fatigue, insomnia,
malaise or even anxiety are
often attributed to stress
or hormonal changes, but
they also can be symptoms
of coronary distress.
L
W
MAN
et’s get right to the heart of the matter. More women die of heart disease
than men every year.
Though once thought of as a “man’s disease” chronic heart disease
remains the number one killer of women in the United States, regardless
of race or ethnicity. According to the American Heart Association, nearly
60 percent more women die of heart disease and stroke than from all cancers
combined. And while mortality rates for men with heart disease have decreased
in the last 20 years, the same cannot be said for women.
How can this be? One reason, according to Christopher Howes, MD, chief of
cardiology at Greenwich Hospital, is that young women are at low risk for heart
disease and typically do not present signs that something may be amiss. Once
she reaches menopause, however, other identifiable factors – high blood pressure, high cholesterol and diabetes – can come into play in furthering a heart
condition. Unfortunately, by the time a woman starts to experience symptoms,
coronary disease may be well advanced. “A healthy woman in her 40’s is considered low risk, but then 15 to 20 years later, her risk factors rise rapidly and
significantly,” noted Dr. Howes.
Moreover, traditional tests may not detect heart disease in women. That’s
because women are more likely to have what’s called “silent ischemia” meaning
blood flow to the heart is restricted without causing any chest pain at all. If
they do feel angina – tightening in the chest – it is more likely to be from microvascular coronary disease – a problem with the cells that line the inner surface
of blood vessels. Traditional tests that look for obstruction in the coronary artery
will not detect micro-vascular irregularities.
READ THE SIGNS
What’s more, because heart disease is likely to be advanced by the time
symptoms occur, when a woman suffers a heart attack, she is more likely than a
man to die on route to the hospital. By some estimates, two thirds of women who
survive a heart attack never fully recover and are twice as likely as men to die
within a year of their episode.
42
Part of the problem is that the symptoms of a heart attack
are different for women than they are for men. The classic
signs for men – oppressive tightening in the chest, tingling
or numbness in the left arm, indigestion and profuse sweating – are not the norm for more than half of female heart
attack victims.
Women are more likely to feel pain in the back, neck,
throat, jaw or stomach – not places one would normally
associate with a heart attack. They may feel short of breath or
nausea. New feelings of fatigue, insomnia, malaise or even
anxiety are often attributed to stress or hormonal changes,
but they also can be symptoms of coronary distress.
In many cases, these symptoms are subtle enough to be
explained away as something minor – until it’s too late.
Said Dr. Howes, “As caregivers, women are more likely
to urge their partners to seek medical attention than they
are for themselves. This can be a fatal error for a woman
having a heart attack.”
Fortunately, women tend to have more body awareness
than men and studies have shown that women who
recognize the symptoms of early onset heart trouble are
more likely to seek lifesaving care. While only 30 percent
of women reported feeling chest discomfort during their
heart attack, a study from the National Institutes of Health
found that, in retrospect, about 95 percent of women could
recall feeling new or different physical symptoms a month
or so before their episodes.
those with the so-called “pear shape” figures who carry
their excess weight on the hips and thighs.
While heart disease in women is difficult to diagnose,
blood tests can flag a warning. A woman’s risk for heart
disease increases, for instance, if she has a total cholesterol
level greater than 200 mg/dL, an LDL cholesterol level
greater than 100 mg/dL, or an HDL cholesterol level less
than 50 mg/dL. High triglyceride levels (more than 150 mg/
dL) and high blood pressure (above 130/80) also influence
the heart’s ability to function properly. Studies also indicate
that frequent and dramatic shifts in weight, usually an
indication of unhealthy dieting, can also negatively impact
cholesterol levels.
PREVENTION IS THE BEST CURE
BETTER OFF SAFE
As with most diseases, a healthy lifestyle is the best
defense against a failing heart, said Dr. Howes. Maintaining
a healthy weight and a heart-healthy diet, combined
with regular physical activity are essential elements for
heart protection, while smoking and excessive alcohol
consumption are added risks. Even women who smoke
fewer than two cigarettes a day are more likely to develop
heart disease than nonsmokers. As for social drinking, the
American Heart Association advises women to limit their
alcohol intake to one drink per day.
However, some influences are beyond control, such as
genetics. By some calculations, the risk for heart disease
increases if a father or brother was diagnosed with heart
disease before age 55, or if a mother or sister was diagnosed
with the disease before age 65. Also, a family history of
stroke, particularly on the mother’s side, can help predict
the potential for coronary heart disease in women.
For reasons not entirely clear, studies suggest that where
a woman carries her extra weight also can be an indicator
of risk for heart disease. Women who carry much of their fat
around the waist are at greater risk for heart disease than
One of the simplest tests to determine a woman’s heart
health is an electrocardiogram (EKG), a painless test that
records the heart’s electrical rhythms. Experts recommend
that young women have an EKG as part of an annual physical to establish a baseline for future comparison. Any subsequent changes may indicate developing coronary disease.
Most important, experts say, with the signs and
symptoms of heart disease elusive for most women, it is
always best to immediately seek the advice of a medical
professional if heart trouble is suspected. It is always better
to be safe than sorry.
43
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44
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45
“Our Volunteers Wear Many Hats!”
THE GREENWICH HOSPITAL AUXILLIARY
lends its support to
Community Health at Greenwich Hospital
Make Good Health a Priority!
The Auxiliary
2013
Great Chefs Recipe Book
2013 Great Chefs Honorees Angelo Vivolo and Lisa Maronian headlined
this year’s benefit for Commuity Health at Greenwich Hospital.
Greenwich Hospital or Greenwich Hospital Foundation are not responsible for the outcome of any recipe you prepare with
instructions from this magazine. 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.
PHOTOGR APH BY: CHICHI UBINA, ON LOCATION AT WESTCHESTER COUNTRY CLUB
FLOWERS BY: DIRT FLOR AL
GREAT CHEFS RECIPES
2013 honor e e s
Vivolo • Chef Angelo Vivolo, 2013 Great Chefs Honoree
Meatballs in a Spicy Ragu
Servings: 8
Meatball Ingredients
½ cup bread crumbs
½ cup milk
½ medium onion
1 small carrot
1 stalk of celery
2 cloves of garlic
2 pounds of a blend of ground pork, veal and beef (ask your butcher)
Salt and pepper to taste
Basic Tomato Sauce
with Red Pepper Flake
Ingredients
1 egg lightly beaten
2 cans (28 ounces) Italian Plum tomatoes, in natural juice
1 tablespoon of parsley
2 tablespoons extra virgin olive oil
½ cup of grated parmigiano
Basic Tomato sauce with Red Pepper Flake (recipe below)
½ minced medium onion
1 pinch of red pepper flake (or to your liking)
Meatball Preparation
Preheat your oven to 375°F.
Mince the carrot, celery, garlic and onion in a food processor.
Soak the breadcrumbs in the milk until all of the milk is
absorbed, about five minutes.
Use your hands to mix together the vegetable mixture,
meat blend, bread crumbs, parsley, egg and parmigiano in a
large bowl.
Shape into meatballs (1½” diameter) and place onto a lightly
oiled baking sheet. Allow for 1” in between each meatball.
Bake the meatballs for 20 to 30 minutes, shaking the pan
occasionally until browned and have an internal temperature
of 145°F on an instant read thermometer.
Sauce Preparation
In a large pot, sauté onion along with salt and pepper in extra
virgin olive oil on low/medium heat until onion becomes
translucent in color.
Add garlic and pepper flake and continue to sauté for about
1 minute, making sure that garlic does not brown.
Add whole tomatoes with their juice and bring to a boil.
Once boiling, reduce heat and simmer for approximately 30
minutes, stirring occasionally to help the tomato to break up.
Place the meatballs in your tomato sauce and simmer,
uncovered for approximately 10 to 15 minutes or until the
internal temperature of your meatballs reads 165°F.
48
GREAT CHEFS RECIPES
2013 honor e e s
Sweet Lisa’s Exquisite Cakes • Chef Lisa Maronian, 2013 Great Chefs Honoree
Flourless Chocolate Cake
Preparation
Servings:
Approximately 10-12
Combine butter, sugar and
water in saucepan and bring
to a boil.
Ingredients
24 ounces butter
12 ounces sugar
12 ounces water
24 ounces semi-sweet chocolate,
chopped
18 eggs
Remove from heat and add
the chopped semi-sweet
chocolate. Stir until melted
and smooth. Set aside.
In a large bowl, combine
9 eggs and 9 egg yolks, mix
to break up eggs and yolks.
Add chocolate mixture to
eggs and stir well.
Pour into 1-12” cake pan
that has been greased and
the bottom lined with
parchment paper.
Bake in oven at 350°F for
25 to 30 minutes.
Sweet Lisa’s Exquisite Cakes • Chef Lisa Maronian, 2013 Great Chefs Honoree
Chocolate Shortbread Cookies
(one of Lisa’s all-time favorite recipes!)
Servings:
Approximately 36 cookies,
depending on size
Preparation
Ingredients
Add vanilla.
8 ounces butter, unsalted at
room temperature
3½ ounces 10X confectioners sugar
1 teaspoon vanilla
7 ounces pastry flour
¼ teaspoon salt
2 ounces cocoa powder
Cream butter and sugar in
bowl of electric mixer.
Combine flour, salt and
cocoa powder and add to
creamed mixture. Mix only
until dough comes together.
Do not over mix.
Turn dough out on top of a
lightly floured surface and
gather together into smooth
soft dough. Flatten into disk,
wrap in plastic and chill for
15 minutes.
Roll dough on a lightly
floured surface and cut into
desired shapes using floured
cookie cutters.
Transfer to parchment paperlined sheet pans and bake at
350°F for 8 to 10 minutes.
Be careful not to over bake.
49
GREAT CHEFS RECIPES
Appetizers & Side Dishes
Carmelized Onion Tart by Aux Délices.................................................................................... p. 50
Asian Glazed Vegetables by the Weight Loss and Diabetes Center of Greenwich Hospital............ p. 51
Sweet Potato Bisque by Greenwich Hospital Food Services..................................................... p. 51
Hamlover’s Tapas Experience by Hamlovers.com.................................................................... p. 52
The Secret of My Potato au Gratin by Jean-Louis Gerin........................................................... p. 52
Chopped Kale Salad by Marcia Selden Catering & Event Planning............................................. p. 53
Quince Mostarda by Tarry Lodge.......................................................................................... p. 53
Cranberry Tuna Salad by Méli-Mélo....................................................................................... p. 54
Tuna Tartar by NoMa Social.................................................................................................. p. 55
Crispy Artichokes by 55 Wine Bar & Restaurant..................................................................... p. 56
Shaved Brussel Sprouts Salad by SCENA Wine Bar & Restaurant............................................. p. 56
Aux Délices • Chef Debra Ponzek
Carmelized Onion Tart
Servings: 8
Makes one 8” tart
Crust Ingredients
Crust Preparation
1 cup flour
Place the flour and salt in the
bowl of a food processor and
pulse for a minute to mix.
¼ teaspoon salt
2 ounces cold butter, cut into small
pieces
1 egg, whisked
2 tablespoons cold water
Filling Ingredients
3 tablespoons butter
3 large Spanish onions, peeled and
thinly sliced
1½ teaspoons kosher salt
Freshly ground black pepper
/8 teaspoon nutmeg
1
Add the egg and cold water
and process just until the
dough comes together in
a ball.
Remove dough and flatten
into a disc. Wrap in plastic
wrap and refrigerate for at
least an hour.
Roll the dough out on a
lightly floured surface and
press into an 8” pie plate
or quiche mold.
Preheat the oven to 400˚F.
3 egg yolks
2
/3 cup heavy cream
50
Filling Preparation
In a large sauté pan, melt the
butter over medium heat.
Add the onions and reduce
the heat to low. Cook, covered
for about 30 minutes, until
soft. Remove the cover and
increase the heat to medium.
Continue to cook until the
onions are caramelized to
a golden brown, about 10
minutes. Season with salt
and pepper.
Meanwhile, whisk together
the egg yolks and heavy
cream and pour the mixture
over the onions. Stir to
combine.
Pour the onion mixture into
the pastry shell.
Bake for about 30 minutes,
turning the tart once during
baking, or until light golden
brown on top.
Cool slightly before cutting.
GREAT CHEFS RECIPES
a p p e t i z e r s & si de di sh e s
Weight Loss and Diabetes Center of Greenwich Hospital • Chef Gavin Pritchard
Crab Croquettes
with Grain
Mustard Aioli
Asian Glazed
Vegetables
Servings: 6
Ingredients
Preparation
¼ cup fresh or prepared orange juice
Combine the first 7
ingredients in a small
bowl and stir well
with a whisk.
¼ all-natural tomato sauce or
tomato soup
2 tablespoons low-sodium soy sauce
1 teaspoon ground ginger
1 teaspoon cider vinegar
1 teaspoon dark sesame oil
½ teaspoon Sriracha hot sauce
Heat a wok or large,
heavy bottomed skillet
over medium-high heat.
Add vegetables, stir-fry
for 2 minutes.
/3 cup carrots, washed, peel on,
sliced on bias
Stir in liquid mixture;
cook for 1 minute or
until thick and bubbly,
stirring constantly.
1
/3 cup celery, sliced on bias
Top with scallions.
/3 cup small broccoli florets
Serve immediately.
/3 cup red bell pepper, diced
1
1
1
/3 cup scallions, sliced on bias
1
Greenwich Hospital Food Services • Roseanna DiStasio, Chef Manager of the Garden Cafe
Sweet Potato Bisque
Servings: 12
Preparation
Ingredients
In a large, heavy bottom
soup pot, sauté onions, celery
and carrots in butter until
soft, about 5 minutes.
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 cup butter
1 cup flour
2 quarts vegetable stock
6 large sweet potatoes,
peeled and diced
3 apples, peeled and diced
/3 cup apple cider vinegar
1
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon cumin
2 cups heavy cream
1 cup sherry wine
Add flour to form roux
and cook over low heat for
1 minute to brown gently.
Add stock, sweet potatoes,
apple cider vinegar and
spices and simmer until
potatoes are tender, about
25 minutes.
Purée soup in batches and
return to simmer.
Add cream and sherry wine
and simmer for an additional
15 minutes.
Season to taste with salt
and pepper and then serve.
Garnish with diced
apples sautéed in butter,
if desired.
51
GREAT CHEFS RECIPES
a ppe t i z e r s & si de dish e s
Hamlovers.com (online gourmet shop) • Chef Josh Merrow and Chef Raul Martín
Hamlover’s Tapas Experience
Servings: 25 to 50, depending
on what else there is to eat!
Ingredients
Preparation
A Fermín Jamón Ibérico de Bellota
(Acorn-fed pata negra ham)
on the bone
Slice the jamón paper-thin
with a slow, steady rhythm –
the movement is like playing
a violin.
Baguettes, ripe tomatoes,
Arbequina olive oil
Good red wine, preferably Spanish
Friends you really, really like
Slicing an entire jamón takes
about 4 hours (but you don’t
need to do it all at once).
While you’re slicing, have
a friend cut the baguettes
into rounds.
Place a slice or two of jamón
on each slice of baguette and
offer to those gathered, who
will probably be mesmerized
by this point.
Serve with wine.
Observe their faces as
they taste the jamón.
See them get religion.
Rub tomato halves into the
bread, and then drizzle with
olive oil.
Chef Jean-Louis Gerin • 2006 Great Chefs Honoree
The Secret of My Potato au Gratin
The “secret” of this simple
dish is in the cream/milk mix.
I obviously like it creamy;
most chefs are satisfied with
a 50/50 ratio. Also, I use the
natural starch of the potato
with no extra additives. There
is a famous restaurant on
the Riviera that recommends
blanching the potato in milk,
throwing the milk away, then
adding powdered starch to the
cream…oh la la! I have also
heard some horror stories about
egg in the gratin. Note that
some recipes are just better
when they have had time to
rest. Potato au gratin is one
of them! If you can, cook your
gratin a day in advance. The
next day, add a half-cup or so of
cream (absolutely no milk) to the
gratin, then reheat it slowly in
a 275° to 300°F oven until the
cream starts to boil.
52
Servings: 10
Ingredients
1 tablespoon minced garlic
3 ¼ pounds baking potatoes
3 ½ cups heavy cream + ½ to 1
additional cup for reheating
1 cup whole milk
2 ½ teaspoons salt
1¼ teaspoon freshly ground
white pepper
Dash nutmeg
Preparation
Preheat oven to 350°F.
Spread the minced garlic
over the bottom of a large
gratin or 3 quart baking
pan (such as a Pyrex).
Peel the potatoes and rinse
under cold water. Cut
potatoes into slices between
an 1/8” and ¼” thick. DO
NOT rinse these slices; it is
their natural starch that will
thicken the gratin. Spread
the potato slices on top of
the garlic in baking pan.
Heat cream and milk
together in a medium pot
until boiling. Add salt,
white pepper, and nutmeg.
Remember that with this
step you are seasoning not
just for the milk and cream
mixture but for all of the
potatoes as well – so don’t
worry if the mixture seems
excessively salty! It will taste
just right once it is baked.
Pour hot cream and milk
mixture over the potato
slices in the pan. Stir slices
so that they are all just about
submerged, then place pan in
oven and bake until potatoes
are tender and top is wellbrowned, about 1½ hours.
Let rest at least 3 hours or
overnight if desired.
Reheat as directed above.
GREAT CHEFS RECIPES
Marcia Selden Catering & Event Planning • Chef Robin Selden
Chopped Kale Salad
Chopped Kale Salad
Preparation
Sauté garlic, onion and celery.
Pre-heat oven to 400°F.
Wash and dry kale.
Chop finely. Set aside.
Servings: 10
Chopped Kale Salad
Ingredients
2 heads of purple kale
Apple Cider
Vinaigrette
Ingredients
2 heads of white and green kale
1 cup cider vinegar
4 medium beets
1 cup apple cider
1 butternut squash
½ cup honey
1 cup dried cherries
3 ½ cups extra-virgin olive oil
1 cup toasted slivered almonds
½ cup shallots, minced
1 cup pitted chopped dates
½ cup Pommery mustard
Olive oil for roasting beets and squash
¼ cup kosher salt
Kosher salt and fresh pepper to taste
2 teaspoons black pepper
Peel beets and cut into a
large dice. Toss with olive
oil. Sprinkle with kosher
salt and freshly ground
pepper. Spread out flat on
a baking sheet to roast.
Peel butternut squash (or
buy it peeled) and carefully
cut into a large dice. Toss
with olive oil, kosher salt
and freshly ground pepper.
Spread out flat on a baking
sheet to roast.
Roast the beets and squash,
separately, for 20 to 30
minutes until tender. Turn
vegetables after 10 to 15
minutes. Remove from oven
and let cool.
Put all of the ingredients
into a bowl and dress with
Apple Cider Vinaigrette.
Apple Cider
Vinaigrette
Preparation
Mix all ingredients in
a blender or with an
immersion blender.
Tarry Lodge • Executive Chef Sam Epps
Quince Mostarda
Servings: 4
Ingredients
Preparation
4 cups of cubed fresh quince with skin
left on (put a little lemon juice on the
fruit as it is cut to prevent browning)
½ cup balsamic vinegar
Combine dry red wine,
balsamic vinegar, red wine
vinegar and sugar. Reduce by
half, then add diced quince
and cook for 2 minutes or
until fork tender.
1 tablespoon red wine vinegar
Completely cool mixture.
1 cup of sugar
Mix mustard powder with
2 tablespoons of water and
add to quince mixture.
2 cups dry red wine
1 tablespoon mustard powder
2 tablespoons yellow mustard seed
Add yellow mustard seed and
season with salt and pepper.
This can accompany meat
such as pork chops, boiled
beef or sausages, cured meats
and even smoked or fresh
fish such as trout.
53
GREAT CHEFS RECIPES
a ppe t i z e r s & si de dish e s
Méli-Mélo • Chef Cedric Lamouille
Cranberry Tuna Salad
Servings: 4
Ingredients
Preparation
2 green apples
Start by peeling the green
apples and cut them into
½” cubes.
2 tablespoons of mayonnaise
½ cup dry cranberries
3 cups canned tuna (best quality)
1 juiced lemon
Toss the chopped apples with
freshly squeezed lemon juice.
Add 2 tablespoons of
mayonnaise and mix well.
2 scallions
Salt and pepper
Mesclun salad or baby arugula
Méli-Mélo dressing
Finally, add the tuna and
cranberries. Mix well
again and season with
salt and pepper.
Once mixed, finish by
adding chopped scallions
and serve atop mesclun
salad or baby arugula.
Great Chefs 2013
20
years
celebrating
Early Birds
Start Your Day
with the
Best Breakfast
of the Gold Coast
7am weekdays
8am weekends
w w w. m e l i m e l o g r e e n w i c h . c o m
54
GREAT CHEFS RECIPES
NoMa Social • Chef Bill Rosenberg
Tuna Tartar NoMa Style
Servings: 4-6
Ingredients
Preparation
1 pound sushi grade tuna, finely diced
Place all ingredients into
a bowl and season with
salt and pepper.
1 teaspoon Dijon mustard
1 tablespoon shallots, minced
1 tablespoon capers
1 tablespoon chives, minced
Mix well and serve
with your favorite chips
or corn tortillas.
1 tablespoon Extra Virgin olive oil
1 teaspoon fresh lemon juice
Kosher salt to taste
Fresh black pepper to taste
55
GREAT CHEFS RECIPES
2013 honor e e s
55 Wine Bar & Restaurant • Executive Chef Eben Leonard, Chef de Cuisine Juan Lopez
Crispy Artichokes
Servings: 2
Ingredients
½ teaspoon lemon juice
4 medium sized artichokes, outer
leaves removed, stems trimmed
and peeled, tops cut
½ teaspoon olive oil
½ carrot, peeled and sliced
¼ medium onion, peeled and sliced
1 stalk celery, sliced
2 sprigs thyme
/8 cup ricotta salata, small diced
1
Lemon Aioli
¼ cup mayonnaise
1 tablespoon fresh lemon juice
½ clove garlic, minced very fine
¼ jalapeno, shaved thin
/8 cup thinly shaved red onion
1
2 tablespoons lemon aioli
(see recipe included)
2 sprigs cilantro, leaves picked
and stems discarded
¼ cup semolina flour or corn meal
¼ cup all-purpose flour
1 cup canola or vegetable oil
Preparation
Place the artichokes in a
small sauce pot with the
carrot, celery, onion and
thyme and cover with water.
The artichokes tend to float
to the surface; you can keep
them below the water by
placing a kitchen towel or
small plate inside the pot
on top of the water itself.
Cook the artichokes until
soft, let them cool then cut
into halves and clean out the
center (the area that looks
like fur) and set aside.
Heat the canola oil in a large
sauté pan over medium heat.
Combine the semolina and
flour and mix thoroughly.
Toss the artichokes in the
flour mixture and carefully
place the artichokes face
down in the hot oil.
They should begin to sizzle
immediately, if they don’t,
remove them and let the oil
get hotter.
Once browned on one side,
carefully flip them and let
cook on the back side.
Once crispy, remove from
heat, season with salt and
pepper and let dry on a bed
of paper towels.
Meanwhile, place the lemon
aioli on the bottom of a plate.
Toss the cheese, jalapeño
and red onion in olive oil
and lemon juice.
Place the artichokes on
the aioli and top with the
cheese mixture. Garnish
with cilantro leaves.
SCENA Wine Bar & Restaurant • Executive Chef Eben Leonard, Chef de Cuisine Rick Cadotte
Shaved Brussel Sprouts Salad
Servings: 2
Ingredients
Preparation
10 large Brussels sprouts, washed and
outside leaves removed
With a mandolin, shave the
Brussels sprouts as thinly and
evenly as possible and place
in a medium mixing bowl.
3 tablespoons grated parmesan
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon white truffle oil
1 teaspoon black truffle paste or
chopped black truffle
Small block parmesan cheese
1 tablespoon parsley, finely chopped
Combine all other ingredients
With a peeler, shave some
except for parmesan block.
thin parmesan strips from
Mix well and let sit for 3 to
the remaining block. Place
5 minutes.
over the top of the salad.
Adjust amounts of lemon
This salad works great with
or olive oil depending on
pork, veal, over risotto, or by
preference, the salad should
itself as an appetizer.
stick together.
56
We invite you to enjoy each of our four unique
expressions of our hospitality where our commitment
satisfies more than just taste buds. All four restaurants
offer seasonal outdoor dining.
Authentic Italian-style fare, a spacious wine bar and live music
on Friday & Saturday evenings right in the heart of Fairfield
Center at 55.
55 Miller Street, Fairfield • 55winebar.com
Tucked away on New Canaan’s Forest Street, an intimate setting
with an award-winning menu that has made Cava a lasting
favorite for years.
2 Forest Street, New Canaan • cavawinebar.com
With an innovative menu, extensive wine selection and one of a
kind setting, Scena flourishes as a dramatic dining experience.
1077 Post Road, Darien • scenawinebar.com
Committed to our loyal guests, Harvest is a fresh take on our
lifelong dedication to satisfying meals and loyal guests. Custom
cuisine from farm to fork.
372 Greenwich Avenue, Greenwich • harvestwinebar.com
57
GREAT CHEFS RECIPES
Entrées
Rabbit in Umido by Columbus Park Trattoria........................................................................... p. 58
Ricotta Gnocchi Bolognese by CAVA Wine Bar & Restaurant.................................................... p. 59
Grilled Idaho Trout over Lentils and Spinach by Harvest Wine Bar & Restaurant......................... p. 59
Barolo Braised Short Ribs with Polenta by David’s Soundview Catering.................................... p. 60
Portuguese Style Paella by Douro Restaurant Bar.................................................................. p. 61
Cavatappi with Roasted Eggplant, Peppers and Chicken Sausage by A Dash of Salt................... p. 62
Tuna Pan Bagnat by Épicerie Boulud..................................................................................... p. 62
Filet Mignon with Glazy Lady Mustard Sauce by Glazy Lady..................................................... p. 63
Honey and Soy Glazed Shrimp by Greenwich Hospital Food Services........................................ p. 63
Lobster Roll by My Favorite Place......................................................................................... p. 64
Pan Roasted Black Pearl Organic Slamon by Rizzuto’s Restaurant and Bar................................. p. 64
Seafood Casuela by Sofrito.................................................................................................. p. 65
Chicken Breast Stuffed by Sonora Restaurant....................................................................... p. 65
Crab Croquettes by Bistro Latino Greenwich......................................................................... p. 66
Fettuccine Nero by Tarry Market.......................................................................................... p. 67
Columbus Park Trattoria • Chef Michael Marchetti
Rabbit in Umido
Servings: 4
Preparation
Serving size:
1 leg and 1 thigh
Brown rabbit in a frying
pan with the oil, add garlic
and crushed red pepper,
keeping the rabbit moist –
add oil if necessary.
Ingredients
8 pieces Rabbit (4 legs and 4 thighs)
Olive oil
4 crushed garlic cloves
½ pinch crushed red pepper
1 tablespoons each sage, rosemary,
thyme (chopped very fine)
10 ounces white wine
10 ounces red wine
12 ounces marinara sauce
58
Add the herbs and let brown
some more.
Deglaze the pan with the
wines and marinara sauce.
Place all the ingredients
in a 2” hotel pan, cover
with aluminum foil and
cook for 2 hours.
When serving this dish,
you can also add sautéed
wild mushrooms.
GREAT CHEFS RECIPES
entrées
CAVA Wine Bar & Restaurant • Executive Chef Nube Siguenza
Ricotta Gnocchi Bolognese
Servings: 12
Gnocchi Ingredients
3 cups fresh whole milk ricotta
¼ cup freshly grated ParmigianoReggiano cheese
1 large egg yolk
2 tablespoons all-purpose flour
Pinch of kosher salt
Pinch of freshly grated nutmeg
Preparation
Gently roll small snow balls
using your hands, and place
on cookie sheet. Let them
rest for 4 hours.
1 fresh sprig thyme
Place an 8 to 10 quart
stockpot with water on high
heat. When it boils, cook the
gnocchi for 5 minutes.
2½ pounds Black Angus ground beef
½ bunch fresh Italian parsley
1 teaspoon kosher salt
2½ pounds ground veal
¼ cup heavy cream
¼ cup grated Parmigiano-Reggiano
cheese
Bolognese Sauce
Ingredients
2 tablespoons extra-virgin olive oil
Preparation
1 cup onion, minced
Place olive oil and onion
in a medium stockpot over
medium-high heat.
Cook approximately 5
minutes until translucent.
The day before, place ricotta
1 cup carrots, chopped
cheese into strainer over a
1 celery stalk, minced
bowl and refrigerate overnight to remove excess liquids. ½ garlic clove, minced
Place all the ingredients in
1 can (12 ounce) plum tomatoes
a big bowl and mix until
1 bay leaf
smooth. Cut into 2” squares.
Add garlic, carrots, celery,
thyme, parsley, bay leaf, salt,
ground beef, and ground veal.
Cook and stir until the
vegetables are soft and golden,
about 10 to 15 minutes.
Add the tomatoes, mix well.
Reduce the heat to a low
simmer and cook, uncovered,
until thickened, about 1 hour.
Remove from the heat and
discard the bay leaf. Just
before serving, add the heavy
cream, Parmigiano-Reggiano,
and parsley. Serve hot.
Harvest Wine Bar & Restaurant • Executive Chef Eben Leonard
Grilled Idaho Trout over Lentils and Spinach
Servings: 4
1 cup red wine
Ingredients
2 cups chicken stock
4 trout filets cleaned, deboned
(with skin)
Lentil Preparation
2 tablespoons canola oil
/8 cup pistachios, toasted
1
1 bunch local spinach,
stems trimmed, washed
Heat the canola in a medium
sauce pan. Add the carrots,
celery, onion and garlic and
cook until translucent.
1 cup green lentils
Add the lentils and stir for
1 minute.
3 tablespoons canola oil
½ carrot, peeled and diced
¼ onion, peeled and diced
1 stalk celery, peeled and diced
2 cloves garlic shaved
2 sprigs thyme
1 sprig rosemary
1 tablespoon parsley, chopped fine,
stems saved
1 foot butchers twine or kitchen twine
Beet Vinaigrette
Ingredients
1 large beet, outside washed
1 shallot, minced
1 tablespoon parsley, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons sherry vinaigrette
cubes with the shallot, parsley,
olive oil and sherry vinegar.
Season with salt and pepper.
2 tablespoons kosher salt
Trout Preparation
Add the wine and reduce by 2/3.
Preparation
Tie the parsley stems, thyme
and rosemary together with
butchers twine and add to
the lentils.
Pre-heat oven to 425°F.
In a hot sauté pan, season
the trout with salt and pepper
and sear it on skin side.
Add the chicken stock
and simmer.
Cook lentils until soft.
Remove herb bundle
before serving.
Place the beet in a casserole
dish, add the salt, fill half
way with water and cover
with foil. Cook for one hour.
If a knife slides in and out
smoothly, it is done. If there
is resistance, then cook for 10
minute intervals. When beet
is cooked, peel while still hot.
Cool thoroughly and dice into
medium sized cubes. Toss beet
Lower flame; cook the trout
almost completely on skin
side. Flip the fish and finish
cooking, which should only
take a minute.
Toss the warm lentils with
the spinach, and then place
it on the plate. Put the trout
on the lentils and drizzle the
vinaigrette over the fish.
Garnish with the pistachios.
59
GREAT CHEFS RECIPES
entrées
David’s Soundview Catering • Chef Erik Anderson
Barolo Braised Short Ribs
Servings: 4
Ingredients
2 short ribs per person,
seasoned with salt and pepper
two hours before cooking
4 ounces chopped shallots
4 ounces carrots, finely diced
2 ounces celery, finely diced
6 ounces Italian Stone Ground Polenta
or corn meal
2 ounces red onion, finely diced
½ ounce chopped fresh rosemary
24 ounces chicken stock
2 ounces heavy cream
2 ounces grated parmesan cheese
Salt and red pepper flakes to taste
3 sprigs thyme
2 large bay leaves
4 ounces prepared beef demi-glace
4 ounces beef stock
8 ounces Barolo wine
Preparation
In a heavy sauté pan with lid,
sauté short ribs over medium
heat in half olive oil and half
butter, 12 minutes on each
side until browned.
DavidStLukes_Layout 1 3/5/12 9:57 AM Page 1
with Polenta
Add onion, carrot and
celery. Sauté until vegetables
are browned.
Add thyme and bay leaves
and sauté for 2 minutes.
Add wine and scrape brown
bits from bottom of pan.
Reduce wine by half,
add demi-glace and half
of the stock.
Lower heat to medium low.
Simmer with the lid on for
1½ hours. Check every 20
minutes and add more stock
if sauce appears to thicken.
After 45 minutes, start
the polenta.
Heat chicken stock, heavy
cream and onion in a sauce
pan with lid over medium
high heat. When it comes
to a slow boil pour in the
polenta, continue to stir.
When cooked, add rosemary,
pepper flakes, and parmesan.
The polenta should be creamy,
but not runny or too thick.
Place lid on pan and keep
hot until time to serve.
To serve, spoon a portion
in the center of the plate,
place two short ribs on top
of polenta and add sauce.
We’re There For The Moments That Matter The Most.
E X C E P T I O N A L G O U R M E T C A T E R E R S
Serving Fairfield, New Haven and Westchester Counties
203.324.5724
[email protected]
www.DavidsCatering.com
60
GREAT CHEFS RECIPES
entrées
Douro Restaurant Bar • Chef Rui Correia
Portuguese Style Paella
Servings: 10
1 pound Portuguese chorizo
Ingredients
3 pounds medium-size calamari tubes
SAFFRON RICE
4-5 pounds littleneck clams
2 large Spanish onions, finely chopped
15 teeth of garlic, finely chopped
2 3-pound whole chickens, preroasted and cut into small pieces
¼ ounce saffron
8 ounces fresh peas
2 pounds dried long-grain rice
3-4 large roasted bell peppers cut
into small pieces
2 gallons of water
6 bay leaves
1 bunch of fresh-picked cilantro
4-5 pounds saffron rice
Add dry rice and stir to coat.
Add water, bring to a boil.
PAELLA
Piri-piri sauce, to drizzle on top
2-3 pounds of South American
U-15 (jumbo) shrimp
Preparation
Lower heat and cover to
simmer, until all liquid
evaporates.
Sauté onions, garlic, and bay
leaves in olive oil until onions
are translucent.
In paella pan, sauté all
seafood, Portuguese chorizo
and chicken.
2 pounds South American baby
shrimp or rock shrimp
Once all cooked, add rice
and stir well, until the
bottom of the pan forms a
slight crust.
Turn off heat, add
cilantro to finish and
drizzle with piri-piri.
61
GREAT CHEFS RECIPES
entrées
a dash of salt • distinctive catering • Chef Jonathan Mathias
Cavatappi
with Roasted Eggplant, Peppers & Homemade Chicken Sausage
Servings: 8
Chicken Sausage
Ingredients
Ingredients
1 large eggplant
2 pounds ground chicken thigh
Preparation
3 red peppers
1 teaspoon sea salt
1 large yellow onion
½ teaspoon of black pepper
Peel eggplant, leaving
strips of skin.
10 cloves garlic (smashed)
1 teaspoon crushed red pepper
½ cup olive oil
1 red onion minced
¼ cup salt
4 cloves of garlic minced
½ teaspoon red crushed pepper
¼ cup chopped parsley
Place eggplant on sheet pan,
salt and let sit for 40 minutes
at room temperature.
½ teaspoon toasted fennel seeds
Preparation
Brush salt and extruded
liquid with paper towel.
2 cups fresh ricotta cheese
Place ground chicken in
bowl, sprinkle all ingredients
over chicken and mix using
hands (do not over mix).
Dice into ½” cubes and
season with fresh ground
black pepper. Toss with
olive oil.
Form into 1½” patties
and chill to set.
Place on sheet pan and
roast for 20 minutes at
375˚F convection, stir as
needed to brown on all sides.
2 tablespoons of fresh oregano
2 pounds cavatappi pasta
2 pounds chicken sausage*
Parmigiano Reggiano
*recipe to follow
Cut eggplant from stem
to base and slice into ½”
thick slices.
Roast peppers for 20 to 25
minutes in same oven. When
peppers are soft, place in
bowl and cover with plastic
wrap, let rest for 20 minutes
for easy removal of skin and
seeds. Cut into strips.
In a large Dutch oven,
brown sausage in olive oil
in batches. Add onion and
garlic and cook until lightly
caramelized. Add eggplant,
peppers, cooked pasta and
one cup of pasta cooking
liquid to pot and stir.
Add ricotta cheese and
oregano. Stir, taste, adjust
seasoning and serve with
Parmigiano Reggiano.
Épicerie Boulud • Chef Daniel Boulud, 2011 Great Chefs Honoree
Tuna Pan Bagnat
Servings: 2
Ingredients
½ pound tuna poached in olive oil,
or good-quality oil-packed tuna
2- 7” square focaccia, cut like a
hamburger bun
10 Niçoise olives, pitted and pressed
flat with the side of a knife
1 garlic clove, halved
4 oil-cured anchovies, cut into thirds
Approximately 1/3 cup
extra-virgin olive oil
12 thin slices celery, cut on the
diagonal
Coarse sea salt and coarsely ground
black pepper
14” long section of cucumber, cut
from an English cucumber, peeled
1 lemon, juice and then grate zest
4 hard-boiled eggs, sliced
4-6 leaves bib lettuce, from the heart,
washed and dried
Preparation
6 large basil leaves, rinsed and dried
2 beefsteak tomatoes, peeled, seeded,
and quartered
½ ripe avocado, cut lengthwise
into eighths
62
Lay the focaccia, cut sides up,
on a work surface and brush
the bread lightly with olive
oil. Rub the bread with the
cut clove of garlic, sprinkle
with salt, pepper, a pinch of
lemon zest and a few drops of
lemon juice. Cover each piece
of bread with lettuce leaves.
Tear 4 of the basil leaves into
pieces and scatter them over
the lettuce. Place tomatoes on
each piece of bread and top
with avocado slices. Season
with more salt, pepper, olive
oil and lemon juice, then
scatter over tuna, olives,
anchovies, celery and hardboiled egg.
Using a vegetable peeler, cut
6 to 8 long ribbons from the
cucumber. Pat them dry and
lay them on the sandwich
halves. Sprinkle with olive oil.
Tear the remaining basil and
sprinkle over the sandwich
halves; season with more salt,
pepper and lemon juice.
Put the sandwich halves
together carefully, press
firmly and wrap tightly
in plastic wrap. Put the
sandwich on a platter, weigh
it down with 3 large plates
and chill for 3 hours, turning
the sandwich over every hour.
GREAT CHEFS RECIPES
entrées
Glazy Lady • Chef Tina Walsh
Filet Mignon
Servings: 4
Ingredients
Add pieces of steak and
sear 1 to 2 minutes per side.
6 ounces Glazy Lady Mustard Glaze
Heat oven to 350˚F.
4 pieces filet mignon
Put skillet with steak in oven
and cook for 20 to 22 minutes
(for medium). Remove skillet
with oven mitts and cover
with tin foil for 10 minutes.
1 tablespoon butter
Salt
Pepper
Preparation
Salt and pepper both sides of
each piece of steak. Let steak
sit at room temperature for
1 to 2 hours before cooking.
Heat 1 tablespoon butter over
medium heat in a skillet.
with Glazy Lady Mustard Glaze
Pour Glazy Lady Mustard
Glaze in microwave safe dish
and cover with a paper towel.
Place in microwave and
cook for 4 minutes, removing
carefully and stirring.
Then plate each piece of
steak and pour glaze over
each and serve.
Greenwich Hospital Food Services • Chef Robert Seavey
Honey and Soy Glazed Shrimp
with Israeli Tri-Color Couscous Salad
Servings: 5
This recipe can be served
hot or cold.
Shrimp Ingredients
1 pound U-15 (jumbo) tail-off shrimp
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons orange juice
Preparation
Combine shrimp and
marinade (items 2, 3 and 4
above mixed together).
Marinate 2 hours or more, the
shrimp will get darker when
marinated longer.
Grill or roast shrimp until
opaque in color and 145˚F,
set aside.
Cous Cous Salad
Ingredients
1 cup tri color dry cous cous cooked
per the instructions on the package.
Then chill.
¼ cup small green beans
¼ cup orange segments
/8 cup olive oil
1
2 tablespoons roasted garlic /8 cup orange juice
1
/8 cup rice wine vinegar
1
¼ cup diced small red pepper
¼ cup chopped scallions
Preparation
¼ cup chopped mint
Combine all salad parts.
Serve salad topped
with shrimp. ¼ cup green petite peas
¼ cup bean sprouts
63
GREAT CHEFS RECIPES
entrées
My Favorite Place • Chef Jennifer Scaglione Morris
My Favorite Lobster Roll
Servings: 4
Ingredients
8 ounces fully cooked lobster meat
3 tablespoons salted butter
1 cup iceberg lettuce, shredded
2 ounces lemony tartar sauce
(recipe included)
4 brioche long buns
Preparation
Slice and toast buns.
Heat the butter in a sauté
pan and the add lobster,
just to warm.
Spread about 2 ounces of
the lemony tartar sauce on
the bun.
Preparation
Combine all ingredients
together in a bowl and mix.
Add the lettuce and top
with warm lobster.
“Lemony” Tartar
Sauce Ingredients
1 cup mayonnaise
½ bunch chives, chopped
¼ bunch parsley, chopped
2 tablespoons sweet pickle relish
1 tablespoon Dijon mustard
1 lemon, zest and juice
uptown comfort food
Pinch of cayenne pepper
Rizzuto’s Restaurant and Bar • Executive Chef Tony Camilleri
Pan Roasted Black Pearl Organic Salmon
with Pickled Radish, Orange Segments, Micro Basil, Over Fava Beans
Servings: 4
2 ounces Extra Virgin olive oil PICKLED RADISH
Ingredients
1 lemon
Slice radish very thin and
place in a plastic bowl.
4 salmon filets, 8 ounces each 8 ounces radish Pickling liquid
1 ounce peanut oil
8 ounces white balsamic 2 garlic cloves 2 fresh thyme sprigs
1 ounce sugar ½ ounce kosher salt 4 ounces water
Basil, chives and oregano, chopped
16 ounces fava beans (frozen) 8 ounces chicken stock Preparation
PAN ROASTED BLACK PEARL
ORGANIC SALMON
Season salmon filet, 8
ounces, liberally with kosher
salt on all sides.
Place in a hot sauté pan
with approximately 1 ounce
peanut oil and sear until
golden brown, approximately
2 minutes each side (finished
filet should be a medium rare
to medium).
Let salmon rest with a drizzle
of extra virgin olive oil and a
squeeze of lemon.
8 ounces heavy cream 64
Add hot pickling liquid
and let stand 30 minutes.
When radish is cool drain
liquid and reserve.
Add fresh chopped herbs,
olive oil and 2 ounces of reserved liquid back to radish.
Salt to taste.
FAVA BEAN PUREE
Season with salt to taste and
cool.
Place fava beans in a 2 quart
sauce pot and add fresh
thyme, chicken stock, olive oil ORANGES
and cream.
Segment 2 oranges and add
to final plate.
Bring to a boil, immediately
remove from heat and puree
smooth.
GREAT CHEFS RECIPES
entrées
Sofrito • Chef Frank Maldonado
Seafood Casuela
Carmelized Onion Tart
Add the clams, mussels, and
wine. Cover and cook for 2
minutes until clams open.
Servings: 1
4 ounces tomato sauce
Ingredients
2 ounces heavy cream
1 shallot, diced
1 teaspoon Sambuca
½ red bell pepper, diced
2 sweet peppers
½ green bell pepper, diced
Cilantro
1 teaspoon ground fresh garlic
Parsley
2 tablespoons olive oil
Salt and Pepper to taste
Add the shrimp, lobster and
calamari. Add the cream,
Sambuca, sweet peppers,
tomato sauce, and lobster
broth and bring to a boil.
Simmer for 10 minutes.
Preparation
Taste and garnish with
cilantro and parsley.
4 U-15 (jumbo) shrimp, peeled and
deveined
5 fresh little neck clams
8 ounces fresh lobster tail
8 ounces calamari rings
5 fresh mussels
2 ounces white wine
8 ounces lobster broth
Serve hot.
In a large saucepan over
medium-high heat, warm
the olive oil. Add the diced
shallot, red pepper, green
pepper and garlic (also
known as “Sofrito”) until
tender and translucent.
Sonora Restaurant • Chef Rafael Palomino, 2010 Great Chefs Honoree
Carmelized Onion Tart Stuffed Chicken Breast
with Chorizo, Goat Cheese and Scallions
Servings: 4
Ingredients
Preparation
2 teaspoons olive oil
In a small skillet, heat the
oil and cook the chorizo
and scallions, stirring, until
brown for 3 to 5 minutes.
Remove from heat and let
cool for 10 minutes.
¾ pound fresh chorizo, sliced ¼” thick
3 scallions, white and pale green parts
finely chopped
4 large boneless, skinless chicken
breast halves, preferably free range 8 ounces fresh soft goat cheese,
crumbled
Kosher salt and freshly ground black
pepper to taste
One by one, place the breasts
between two sheets of plastic
wrap and roll with a pin or
wine bottle, pressing down
to reduce them to a uniform
¼” thickness.
Spoon ¼ of sausage mixture
in a line along 1 side of
each chicken breast. Place
¼ of the goat cheese in a
parallel line about ¼” away.
Starting at the end with the
chorizo and the cheese, roll
each breast tightly and wrap
securely in plastic wrap.
Meanwhile, bring a saucepan
of water large enough to
hold the roulades in 1 layer to
a simmer. Poach the wrapped
roulades for 10 minutes,
then remove with tongs and
let cool.
When cool enough to handle,
unwrap and, using a very
sharp knife, cut into ½” thick
slices. (Or let it chill in the
plastic wrap until ready to
serve, then slice just before
serving).
Sprinkle with salt and pepper.
Buen Provecho!
65
GREAT CHEFS RECIPES
entrées
Bistro Latino Greenwich • Chef Rafael Palomino, 2010 Great Chefs Honoree
Crab Croquettes
with Grain Mustard Aioli
Servings: 6
Crab Croquettes
Ingredients
4 pounds lump crabmeat
4 cups celery, cubed
4 cups onions, cubed
¼ cup garlic, minced
2 red peppers, cubed
Crab Preparation
Sauté garlic, onion and celery
in clarified butter.
Mix 1 cup of the panko
crumbs with mayo,
mustard, egg whites,
oregano and parsley.
Whole Grain
Mustard Aioli
Ingredients
7 egg yolks
1 quart olive oil
2 cloves garlic
1 teaspoon white balsamic vinegar
¼ cup Dijon mustard
Add drained vegetables and
red pepper to panko mixture.
1 cup mayonnaise
Fold into the crab meat.
12 ounces of whole grain mustard
1 cup egg whites
Add salt and pepper to taste.
Pinch of cayenne
4 teaspoons dried parsley
Pinch of white pepper
4 teaspoons dried oregano
Roll into 1 ounce balls
and coat with additional
panko crumbs.
4 cups panko crumbs
Deep fry until golden brown.
3 limes, juiced
Salt to taste
Aioli Preparation
In food processor blend
egg yolks and garlic.
Slowly add stream of olive
oil until mixture thickens
like a mayonnaise.
Add white balsamic,
cayenne, white pepper and
whole grain mustard.
Add salt and lime juice
to taste.
BISTRO LATINO GREENWICH
66
GREAT CHEFS RECIPES
entrées
Glazy Lady Filet Mignon
Tarry Market • Executive Chef Josh Laurano
Fettuccine
Nero
with Fresh Gulf Shrimp and Shishito Peppers
Carmelized
Onion
Tart
Servings: 4
Ingredients
Preparation
1 pound Fettuccine Nero
You can either make your
own Fettuccine Nero or
purchase some at the fresh
pasta counter at Tarry Market.
1 pound fresh gulf shrimp peeled,
cleaned and chopped roughly
2 cloves garlic, sliced thinly on a
mandolin
1 cup shishito peppers sliced thinly
(keep the seeds for extra heat)*
¼ cup white wine
¼ cup whole parsley leaves
2 tablespoons toasted breadcrumbs
¼ cup extra-virgin olive oil
Bring a large pot of water to
a rapid boil and add salt to
taste (it should taste of the
sea). Carefully add the pasta
to the water and cook for 3
to 4 minutes, until it floats.
While the pasta is cooking
add olive oil to a preheated
sauté pan until just smoking.
Add shishito peppers and
toss for 30 seconds until
peppers blister.
Tarry Market features the finest of European
and local artisanal products, uniquely blending
a contemporary, handcrafted food focus with an
old-time industrial aesthetic.
Add shrimp and garlic and
cook for 2 to 3 minutes.
crumbs and a drizzle of your
favorite extra-virgin olive oil.
Add white wine and let cook
for another 30 seconds.
Suggested Wine Pairing: Marisa
Cuomo Furore Bianco
Drain pasta (be sure to
reserve a bit of the pasta
water) and toss in the sauté
pan with the shrimp.
*Jalapeno pepper may be used
as a substitute for shishito
pepper, but we suggest coming
to the market so we may introduce to you other options or
seasonal peppers.
Divide pasta among 4 bowls
and top with parsley, bread
Tarry Wine Merchants specializes in European
wines, strongly focusing on the wines of Italy.
Joe Bastianich’s handselected collection of
wines specifically represents each region of
the boot.
y OPEN 7 DAYS A WEEK u
Tarry Market - 179 N. Main Street • Port Chester, NY
Tel. 914.253.5680 • Visit Us At www.TarryMarket.com
5112_GreatChefs_GreenwichHalfPg.indd 1
Tarry Wine - 175 N. Main Street • Port Chester, NY
Tel. 914.939.7234 • Shop Online At www.TarryWine.com
67
1/23/13 3:14 PM
GREAT CHEFS RECIPES
Desserts
Classic Chocolate Mousse by Amanda Smith Caterers............................................................. p. 68
Almond Horn Cookies by ShopRite Super Grade A Bakery........................................................ p. 69
Holiday Biscotti by Cusinart................................................................................................. p. 70
Chocolate Honey Mousse by Red Bee Honey.......................................................................... p. 70
Torta Caprese by Thomas Preti............................................................................................ p. 71
Granola, Carmelized Pear and Yogurt Parfait by Whole Foods Market Greenwich....................... p. 71
Amanda Smith Caterers • Chef Martha Kessler
Classic Chocolate Mousse
(from the book “Paris in a Basket” by Amanda Smith)
Servings: 6
Ingredients
Preparation
5 ounces best quality dark bittersweet
chocolate (70%)
Melt the chocolate with the
butter in a double boiler.
Remove from heat and
pour into a large bowl and
set aside.
5 tablespoons sweet butter
3 egg yolks
3 tablespoons sugar
5 egg whites
1 pinch salt
Whipped cream, optional
Cointreau, optional
68
In a separate bowl, whisk
the egg yolk together with the
sugar until frothy and light
yellow. Add the mixture to
the chocolate and stir gently.
In another large bowl, beat
the egg whites with a pinch
of salt. Whisk until firm but
be careful not to over–beat
them as the texture will
become gritty.
mixture. When well mixed,
add the remaining whites
and fold until mixture
completely integrated.
Try not to over–mix, as
the mousse should remain
airy and fluffy.
Delicately fold half the egg
whites into the chocolate
Pour gently into a large
serving bowl or into
individual ramekins and
place in the refrigerator
until it sets, approximately
2 hours.
Serve with whipped cream
flavored with a tablespoon of
Cointreau while whipping.
69
GREAT CHEFS RECIPES
de sse rt s
Cuisinart • Cusinart Test Kitchen
Holiday Biscotti
Easy to prepare and colorful for
the holidays, delicious any time
of the year. Try these with dried
blueberries and almonds, or
dried tart cherries and hazelnuts.
Servings: About 2 dozen
Ingredients
Cooking spray
1½ cups all-purpose flour
¼ cup cornstarch
½ teaspoon baking powder
2 large eggs
¾ cup sugar
1 tablespoon vanilla extract
1 teaspoon fresh lemon juice
1/8 teaspoon salt
½ cup shelled green pistachios
½ cup dried cranberries
Preparation
Preheat oven to 350˚F.
Combine first 3 ingredients
in a small bowl and reserve.
Line baking sheets with
parchment paper or non-stick
baking liners or spray with
cooking spray.
Place eggs, sugar, vanilla
extract, lemon juice, and salt
in the mixing bowl of the
Cuisinart Stand Mixer fitted
with the flat mixing paddle.
Start mixing on speed-2 and
gradually increase to speed-4
and mix until thick and
smooth, about 2 minutes.
Add the dry ingredients to
the egg mixture in 3 additions, mixing on speed-2 for
30 seconds after each addition.
Add pistachios and
cranberries and continue
mixing until just blended.
Divide dough in half,
place each half on the baking
sheet and shape into 10” x 3”
rectangles.
Bake until toothpick inserted
in center comes out clean,
about 12 to 14 minutes (tops
should not be browned–do
not over bake or biscotti will
be too dry, let cool on baking
sheet 10 minutes.
Red Bee Honey • Chef Marina Marchese
Chocolate Honey Mousse
Servings: 8
Ingredients
2 ½ cups of heavy cream
12 ounces bittersweet or semisweet
chocolate bits
5 tablespoons Red Bee® raspberry
blossom honey
1 cup fresh raspberries
Fresh mint for garnish
Preparation
In a heavy saucepan over low
heat, melt the chocolate with
3
/4 cup of heavy cream and
the honey. Set aside to cool,
stirring occasionally.
70
Put 1¼ cups of the heavy
cream into a mixing bowl
and beat until the cream
forms soft peaks.
Gently fold the whipped
cream into the chocolate
mixture, adding 2 large
spoonfuls at a time.
When the mixture is
combined, spoon the mousse
into 8 small ramekins
(about 3/4 cups each).
Chill in the refrigerator
1 hour until mousse sets.
Whip the last ½ cup of
heavy cream and garnish
mousse with whipped cream,
raspberries and sprig of mint.
Cut each rectangle into
12 equal slices and place
the cookies cut side down
on the baking sheet.
Bake for an additional
11 to 13 minutes, until crisp.
Remove from baking sheet
and cool on wire rack
(when completely cool, store
in an airtight container).
GREAT CHEFS RECIPES
de sse rt s
Thomas Preti Events to Savor • Team of Chefs
Torta Caprese
Servings: 8 to 12, depending
on size of slices
Preparation
Ingredients
Butter a 10-inch cake pan.
Line the bottom with a
round of wax paper and
butter the paper.
1 ¾ stick unsalted butter
1 ¼ cups blanched whole almonds
6 oz high quality bittersweet chocolate
(not unsweetened)
4 large eggs
1 cup granulated sugar
Confectioners sugar
Whipped Cream
Fresh berries
Preheat oven to 350°F.
Melt butter and cool. In a
food processor finely grind
almonds and chocolate
together. Separate eggs.
In the bowl of an electric
mixer, beat egg yolks with
granulated sugar until very
thick and pale, then beat
in the almond/chocolate
mixture and melted butter.
In another bowl, with cleaned
beaters, beat egg whites with
a pinch of salt until they hold
stiff peaks, and whisk on 4th
speed into almond mixture.
Gently fold in remaining egg
whites thoroughly. Spread
batter evenly in buttered pan.
Bake in middle of oven for
50 minutes, or until it begins
to pull away from the sides
of the pan and tester comes
out slightly moist.
wrapped well in plastic wrap
at room temperature.
To serve, dust torta with
confectioners sugar and serve
with a few fresh berries and
whipped cream.
Cool torta on a rack for 5
minutes and then invert
onto another rack. Discard
wax paper and cool torta
completely. Invert onto a cake
stand or plate. Torta may be
made one day ahead and kept
Whole Foods Market Greenwich • Linda Kyriakos, Culinary Demonstration Specialist
Granola, Caramelized Pear and Yogurt Parfait
Servings: 4
Ingredients
Preparation
5 firm-ripe pears, peeled, cored and
diced into large chunks
Combine pears and lemon
juice in mixing bowl and
toss to coat.
2 teaspoons lemon juice
4 tablespoons unsalted butter
4 teaspoons ground cinnamon
1 pinch ground nutmeg
1 pinch ground allspice
5 tablespoons light brown sugar
1½ cups granola (mix it up with your
local favorites!)
1¾ cups 365 Everyday Value Greek
Vanilla Yogurt
Heat large skillet over high
heat. When hot, add butter,
swirl pan and add pears.
Cook, stirring occasionally
until golden brown around
edges (3 to 4 minutes).
Add cinnamon, allspice and
nutmeg, stir to combine.
Add light brown sugar and
cook, stirring occasionally,
until pears are soft and
sugary syrup has formed
(3 to 4 minutes).
Place two generous
tablespoons of granola in
the bottom of each of 4 parfait
or white wine glasses.
Add 1/3 cup of the vanilla
yogurt to each glass, and then
divide caramelized pears
evenly among the glasses.
Top each with 2 tablespoons
of the remaining granola.
Finish with a generous 4
tablespoons of yogurt and
a pinch of cinnamon.
Let pears cool.
71
Great Chefs 2013
Participants
55 Wine Bar & Restaurant
55 Miller Street
Fairfield, CT 06824
203-256-0099
55winebar.com
Burgers, Shakes & Fries
302 Delavan Avenue
Greenwich, CT 06830
203-531-7433
burgersshakesnfries.com
David’s Soundview Catering
471 Elm Street
Stamford, CT 06902
203-324-5724
davidscatering.com
The 808 Bistro
808 Scarsdale Avenue
Scarsdale, NY 10583
914-804-2179
the808bistro.com
The Capital Grille
230 Tresser Boulevard
Stamford, CT 06897
203-967-0000
thecapitalgrille.com
DiMare Pastry Shop
Riverside, CT 06878
203-637-4781
dimarepastry.com
a dash of salt
42 Van Zant Street
Norwalk, CT 06855
203-354-8174
adashofsaltcooking.com
CAVA Wine Bar & Restaurant
2 Forest Street
New Canaan, CT 06840
203-966-6946
cavawinebar.com
Douro Restaurant Bar
Greenwich, CT 06830
203-869-7622
dourorestaurantbar.com
Amanda Smith Caterers
50 Laddins Rock Road
203-202-7669
amandasmithcaterers.com
Chinawhite Purchase
578 Anderson Hill Road
Purchase, NY 10577
914-437-9700
chinawhiteusa.com
Drinx Unlimited
372 Ely Avenue
Norwalk, CT 06854
800-861-7632
drinxunlimited.com
Aux Délices
23 Acosta Street
Stamford, CT 06902
203-326-4540 x111
auxdelicesfoods.com
The Chocolate Lab
Riverside, CT 06878
203-698-6999
choc-lab.com
Eder Bros.
11 Eder Road
West Haven, CT 06516
203-887-7019
thebeveragejournal.com
Bistro Latino Greenwich
203-698-9033
bistrolatinogreenwich.com
Columbus Park Trattoria
205 Main Street
Stamford, CT 06902
203-967-3116
columbusparktrattoria.com
eleven14 Kitchen
Riverside, CT 06878
203-698-6999
1114kitchen.com
BLT Steak White Plains
221 Main Street
White Plains, NY 10601
914-467-5500
e2hospitality.com/blt-steak-whiteplains
Cos Cobber
Cos Cob, CT 06807
203-992-1333
thecoscobber.com
Épicerie Boulud
1900 Broadway
New York, NY 10023
646-519-7079
epicerieboulud.com
Crabtree’s Kittle House
11 Kittle Road
Chappaqua, NY 10514
914-666-8044
kittlehouse.com
Evaton, Inc
1100 High Ridge Road
Stamford, CT 06905
914-320-3931
evaton.com
Cuisinart
1 Cummings Point Road
Stamford, CT 06902
203-975-4609
cuisinart.com
Fjord Fisheries/Catering
Riverside, CT 06878
203-325-0248
fjordcatering.com
Bobby Q’s Pit Stop
917-446-2921
bobbyqsrestaurant.com
Broken Shed Vodka, Pure and
Premium New Zealand Vodka
brokenshed.com
72
Gabriele’s Italian Steak House
35 Church Street
Greenwich, CT 06830
203-622-4223
gabrielesofgreenwich.com
Glazy Lady
104 Orchard Street
Cos Cob, CT 06807
203-313-0393
glazylady.com
Greenwich Hospital Food Services
5 Perryridge Road
Greenwich, CT 06830
203-863-3665
greenwichhospital.org
Greenwich Staffing
PO Box 1252
Greenwich, CT 06838
203-921-7172
greenwichstaffing.com
Hamlovers.com
1016 Lake Avenue
Greenwich, CT 06831
917-725-4039
hamlovers.com
Harlan Social
121 Towne Street
Stamford, CT 06902
203-264-7959
harlansocial.com
Harvest Wine Bar & Restaurant
Greenwich, CT 06830
203-869-4080
harvestwinebar.com
Izzi B’s Allergen-Free Bakery
22 Knight Street
Norwalk, CT 06851
203-810-4378
ibcakes.com
Jean-Louis Gerin - JL2Go
restaurantjeanlouis.com
l’escale Restaurant Bar
500 Steamboat Road
Greenwich, CT 06830
203-661-4600
lescalerestaurant.com
Maison Privé Chefs
136 Hamilton Avenue
Greenwich, CT 06830
203-992-1880
locallygrownchefs.com
Marcia Seldon Catering and
Event Planning
65 Research Drive
Stamford, CT 06906
203-353-8000
marciaselden.com
méli-mélo
Greenwich, CT 06830
203-629-6153
melimelogreenwich.com
Mina Foods Inc.
100 Research Drive
Milford, CT 06460
203-874-6462
minafoods.com
Picante! Fresh Mexican Grill
148 Bedford Street
Stamford, CT 06901
203-595-5490
picantefresh.com
Polpo Restaurant
554 Old Post Road #3
Greenwich, CT 06830
203-629-9999
polporestaurant.com
Prima Dolce Company
PO Box 1094
Greenwich, CT 06836
203-542-0771
primadolce.com
Red Bee Honey
77 Lyons Plain Road
Weston, CT 06883
203-226-4535
redbee.com
MOO Chocolates
PO Box 271
Cos Cob, CT 06807
203-561-8864
moochocolates.com
Morello Italian Bistro
Greenwich, CT 06830
203-661-3443
morellobistro.com
The Restaurant @ Rowayton
Seafood
89 Rowayton Avenue
Rowayton, CT 06853
203-866-4488
rowaytonseafood.com
My Favorite Place
Greenwich, CT 06830
203-769-1300
myfavoriteplacect.net
Rizzuto’s Restaurant and Bar
1980 West Main Street
Stamford, CT 06902
203-324-5900
rizzutos.com
Myrna’s Kitchen
1234 East Main Street
Stamford, CT 06902
203-348-1400
myrnaskitchen.com
S. Pellegrino, Acqua Panna &
Perrier
900 Long Ridge Road, Building 2
Stamford, CT 06902
203-535-4229
sellbottledwater.com
NoMa Social
1 Radisson Plaza
New Rochelle, NY 10801
914-576-4141
nomasocial.com
Parallel Post
180 Hawley Lane
Trumball, CT 06611
203-380-6380
parallelpostrestaurant.com
Pasta Vera
48 Greenwich Avenue
Greenwich, CT 06830
203-661-9705
pastavera.com
SCENA Wine Bar & Restaurant
1077 Post Road
Darien, CT 06820
203-662-3226
scenawinebar.com
ShopRite
1990 West Main Street
Stamford, CT 06902
203-978-0464
shoprite.com
Sofrito
175 Main Street
White Plains, NY 10601
914-428-5500
sofritowhiteplains.com
73
Sonora Restaurant
179 Rectory Street
Port Chester, NY 10573
914-933-0200
sonorarestaurant.com
Tarry Wines
179 North Main Street
914-253-5680
tarrymarket.com
Wave Hill Breads
30 High Street
Norwalk, CT 06851
203-762-9595
wavehillbreads.com
Sweet Lisa’s Exquisite Cakes
3 Field Road
Cos Cob, CT 06807
203-869-9545
sweetlisas.com
TEA•RRIFIC! ICE CREAM
PO Box 1169
Norwalk, CT 06856
203-415-2743
tearrificicecream.com
Tarry Lodge
18 Mill Street
914-939-3111
tarrylodge.com
Thomas Preti Events to Savor
New York, NY 10016
212-764-3188
thomaspreti.com
Weight Loss and Diabetes Center of
Greenwich Hospital
55 Holly Hill Lane
Greenwich, CT 06830
203-863-3752
greenhosp.org/weight-loss-anddiabetes
Tarry Market
179 North Main Street
914-253-5680
tarrymarket.com
The Vivolo Restaurant Group
New York, NY 10021
212-737-3533
vivolonyc.com
Whole Foods Market Greenwich
Greenwich, CT 06830
203-661-0631
wholefoodsmarket.com/greenwich
The Greenwich Hospital Foundation and Community Health at Greenwich Hospital
would like to thank and gratefully acknowledge
Our Great Chefs Co-Chairs
Carolyn Crabtree and Shelly Tretter Lynch
Along with the wonderful Great Chefs Committee
for the dedication, hard work and
sense of humor that went into making
2013 Great Chefs a tremendous success!
Great Chefs Committee
74
Ana Arsov
Jackie Ekholm
Kim Kassin
Shannon Sawyer
Theone Backos
Patty Ekvall
Samantha Knapp
Kara Schiff-Feuerstein
Deanna Bastianich
Anne Friday
Lisa Lipschutz
Candace Smoller
Kim Blank
Kathy Georgas
Jennifer Miller
Jennifer Sommer
Shannon Cain
Darrah Gleason
Jill Odice
Susan Sternberg
Lola Carson
Annika Hebrand
Katty Parker
Angela Swift
Maria Correia
Sonia Hedvat
Inna Pollak
Amanda Tapiero
Geri Corrigan
Mary Ann Henry
Jessica Reardon
Tracy Vaccari
Debi D’Alba
Maria Hill
Cindy Rinfret
Lydia West
Barbara Daly
Becky Hughes
Babe Rizzuto
Kate Nann DeCarlo
Gina Jones
Kat Rosier
Gillian Doucette
Allison Kanders
Debra Sacks
Everything you’d expect in Greenwich...
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New Country Audi
Proudly Supports
Greenwich Hospital
2013 Q7
2013 A6
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181 West Putnam Avenue, Greenwich, CT
203-661-1800
NewCountryAudi.com
WE ARE PROUD SUPPORTERS OF…
…The Greenwich Hospital Foundation and
Community Health at Greenwich Hospital.
We thank the entire hardworking staff
for their invaluable assistance and services provided
to those in need within the Fairfield and
Westchester County communities.
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
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1103 East Putnam Ave., Riverside | 203.698.4030
Darien Bank & Trust®
777 Post Rd., Darien | 203.656.0699
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600 Summer St., Stamford | 203.969.7515
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605 West Ave., Norwalk | 203.854.9244
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1100 Kings Highway East, Fairfield | 203.254.6363
1495 Post Road East, Westport | 203.319.6260
visit us online at: www.ccbankonline.com
Proud Supporter of Greenwich Hospital and Great Chefs 2013
Kathryn Adams · Ann Anderson · Louise Andren · Bill Andruss · Stephen Archino · David Ayres · Amy Marisa Balducci
Joseph Barbieri · Bruce Barker · Helene Barre · Pat Barry · BK Bates · John Bates, Jr. · John Bates, Sr. · Judy Borkowsky
Roxana Bowgen · Tom Broadhurst · Susan Cahill · Betsy Campbell · Carol Clarke · Francine Coby · Mary Crist
George Crossman · Barbara K. Daly · Jennifer Thompson Dott · Martha Drake · Alice Duff · Fran Ehrlich
Beba Errichetti · Kim Ferraro · Sharon Fogarty · Gideon Fountain · Anne Franscioni · Debby Gardiner · Tom Gorin
Joanne Gorka · John Grunow · Renee Haggquist · Ginny Hamilton · Elise Henning · Barbara Hindman · Jim Hoffman
Kim Horton · MJ Bates Hvolbeck · Barbie Jackson · Peter K. Joyce · Suzanne Katz · Cate Keeney · Jill Tighe Kelly
Robin Kencel · Michele Klosson · Yuka Kominami · James Lacerenza · Daphne Lamsvelt-Pol · Paul Larson · Cheryl Makrinos
Louise Marasso · Leslie McElwreath · Kim Messier · Amanda Miller · Erin Moody · Edward Mortimer · Marion Nolan
Patte Nusbaum · Barbara O’Shea · Betty Pate · Dan Piotrowski · Heather Platt · Susie Quinn · Amy Rabenhorst
Ellen Roth · Kelli Roth · Lynn Schiro · Cynda Scott · Pollie Seidel · Sandy Shaw · Joan Smith · Barbara Stephens
Lyn Stevens · Marilynne Stratton · Ted Thaxter · Shelly Tretter Lynch · Bryan Tunney · Marje Vance Allocco
Cynthia Vanneck · Madeleine Walker · Lisa Weicker · Lee Weld · Suzanne Wind · Rita Yturralde · Carol Zuckert
Robert W. Bland, Vice President/Brokerage Manager
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| GREENWICH, CT 06830
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78
203.625.0200
79
COMMUNITY
HEALTH
at Greenwich Hospital
80
Community Health at Greenwich Hospital is committed to improving the
health of those who live and work in Fairfield and Westchester counties.
W
e offer a wide variety
of programs for all
ages, including health
screenings, support
groups, wellness
classes, parenting guidance, CPR,
cardiovascular and cancer education,
and more.
As Greenwich Hospital’s
community outreach arm, CH@GH
works with the hospital’s Community
Advisory Board to continually
assess and revise our offerings to
meet the ever-changing health
needs in our region. Community
Health’s programs are among an
extensive array of outreach services
provided by Greenwich Hospital.
For a complete listing, visit
greenwichhospital.org or call us
at 203-863-4444.
HEALTH SCREENINGS
AND EVALUATIONS
Cholesterol Screening and
Health Fairs
Get a cholesterol screening at one
of the many health fairs in which
Community Health participates.
For more information,
call 203-863-4444.
Biometric Screenings
Fasting levels of total cholesterol,
LDL, HDL, triglycerides and blood
sugar are measured along with blood
pressure and waist circumference.
Individual counseling is provided,
based on results. For more information, call 203-863-4444. Fee.
Greenwich Hospital Lions Low
Vision Center
This service helps people suffering
from moderate visual impairment
to maximize their remaining vision
and increase their quality of life.
By appointment with a physician
referral. Most health insurance plans
cover this program. For more
information, call 203-863-3984.
Prostate Cancer Screening
PSA blood test with a follow-up
exam for men ages 45-75 who have
not been screened in the previous
12 months. For more information,
call 203-863-4444. FREE.
Skin Cancer Awareness
and Sun Safety
Learn about risk factors for skin
cancer and how to prevent it. Taught
by our community nurse educator.
For information on upcoming
programs or to schedule a program
for your corporation or community
group, call 203-863-4444. FREE.
The Nurse Is In
Get your blood pressure checked
and your health questions answered
by an experienced registered nurse.
Weekly screenings at several locations
in Greenwich and Westchester.
No appointment necessary. For a
schedule, call 203-863-4444. FREE.
Parish Nurse Program
This partnership between CH@GH
and the First Congregational Church
of Greenwich provides health information, support groups, screenings
and flu vaccine to parishioners. For
more information, call 203-637-1791,
ext.21, or 203-863-4444.
Free Mammograms
Our partnership with the
Breast Cancer Alliance provides
free mammograms to women who
are uninsured or underinsured.
For eligibility information and
appointments, call 203-863-3031.
CARDIOLOGY SERVICES
Infant/Child and Adult CPR for
Family and Friends
Choose the training that’s best for
you. These courses are designed for
lay rescuers, not for those required to
complete a CPR course for the workplace or a credential. Registration
required. For more information, call
203-863-4277 or 888-305-9253. Fee.
CPR with Defibrillator and
First Aid Training
This Heartsaver AED (automated
external defibrillator) course teaches
the basic techniques of Adult CPR and
how to use the AED. Students also
learn about using barrier devices in
CPR, giving first aid, and how to help
a choking victim. Designed for those
who must complete a credential course
for their workplace. Participants
receive an American Heart Association
course completion card. To register,
call 203-863-3789. Group rate.
Blood Pressure Screening
Screenings are held in various
locations in Greenwich and
Westchester. For a schedule,
call 203-863-4444. FREE.
81
ANNETTE BOND, MD, and
DIANA CHIULLI with BROOKE
Heart Health Education Forum
Designed for people with heart
disease and their loved ones as well
as anyone at risk for heart disease,
high blood pressure, arrhythmias,
abnormal cholesterol, diabetes or
other cardiovascular conditions. The
group meets every other month at
Greenwich Hospital. To register, call
203-863-4277 or 888-305-9253. FREE.
Heart Failure Education and Support
Monthly group for patients and
family members who are coping
with the effects of congestive heart
failure. Facilitated by a healthcare
professional. To register, call
203-863-4444. FREE.
Stroke Support Group
Monthly education and support for
patients and family members who
are coping with the effects of stroke.
Facilitated by a nurse educator.
To register, call 203-863-4444. FREE.
CANCER SERVICES
CH@GH Cancer Counseling
An experienced psychotherapist
offers counseling and stress
management to help patients and
families cope with cancer.
Information on local support
resources and educational programs
is also available. For more
information or an appointment,
call 203-863-3704. FREE.
When a Parent Has Cancer
An experienced cancer counselor
discusses such topics as explaining
your illness to your children,
handling their questions and worries,
and managing life. Learn how your
children can grow from, rather
be hurt by, being part of a family
affected by cancer. Held weekly. For
more information, call 203-863-3704.
FREE.
82
I Can Cope Series
Co-sponsored with the American
Cancer Society, these programs help
cancer patients and their families
manage the disease and its treatments.
Held at Greenwich Hospital.
To register, call 203-863-4277 or
203-305-9253. FREE.
Prostate Cancer Education Forum
Informational sessions with
knowledgeable speakers, opportunities
to meet supportive prostate cancer
survivors and open discussion.
Monthly meetings are held at
Greenwich Hospital. For more
information, call 203-863-4277 or
888-305-9253. FREE.
SUPPORT AND
EDUCATIONAL GROUPS
Bariatric Support Group
Open to anyone who has had weight
loss surgery. Medical specialists
will present information on nutrition,
exercise, medical management,
lifestyle changes and related
topics. Call 203-863-3646. FREE.
Better Breathers Club
Co-sponsored with the American
Lung Association, this program is
open to anyone with breathing
difficulties or lung disease,
as well as those who wish to learn
more about breathing disorders.
Meetings are held every other month.
For more information, call
203-863-4277 or 888-305-9253. FREE.
Chronic Pain Education Forum
Anyone with chronic pain is welcome
to attend this group, which meets
every other month. A healthcare
professional speaks at each session,
followed by questions and answers.
Registration required. Call
203-863-4277 or 888-305-9253. FREE.
Chronic Pain Support Group
Learn and share skills to cope
with changes brought about by
persistent pain. This 8-week series
of educational programs is facilitated
by a healthcare professional.
To register, call 203-863-4456. FREE.
Diabetes Support Group
Topics include medications, nutrition,
blood glucose monitoring, eye health,
neuropathy, foot care, heart health
and self-management tools. For more
information, call 203-863-3929. FREE.
Take Off Pounds Sensibly (TOPS)
Weekly weigh-in, mutual support
and education. Achieve and maintain
a healthy weight through education
on healthy lifestyle choices. Visit
www.tops.org, or call 203-863-4444.
Family Caregiver Support
Find out about the many services
available to caregivers of family
members affected by dementia,
memory loss, Alzheimer’s, stroke or
chronic illness. Caregivers can learn
patient advocacy skills and receive
support and counseling to help them
in their role. A free support group
is offered, as well as individualized,
confidential consultations for a fee. Call 203-863-4375.
Speakers Bureau
Greenwich Hospital health experts
are available to speak to corporate
or private groups about a variety
of wellness and health promotion
topics, such as stroke, diabetes,
cancer, nutrition, heart attack
prevention, women and heart disease,
stress management, healthy dining
and food shopping, and more.
Programs are offered in Fairfield
and Westchester counties. For more
Lupus Support Group
Meet new people, hear current news
on lupus and learn ways to stay
healthy from guest speakers.
Meets monthly. For more information,
call 914-438-1997. FREE.
Multiple Sclerosis Education Series
This group offers patients and
caregivers an opportunity to
expand their understanding of MS
and share strategies for coping
with its effects. For more information,
call 203-863-4444. FREE.
Parkinson’s Disease Support Group
Education, support, exercise, social
activities and discussion for those
with Parkinson’s disease, their
families and friends. Weekly meetings
are facilitated by a community nurse
educator. For more information, call
203-863-4444. FREE.
SmokeStoppers
Smokers who want to quit can
take advantage of this nationallyrecognized smoking cessation
program and a variety of program
options. For more information, call
203-863-4444.
AARP Safe-Driving Class
Help reduce accident rates among
drivers 55 and older with this 4-hour
classroom refresher course taught in
cooperation with AARP. For more
information, call 203-863-4277 or
888-305-9253. Fee.
Body Guards
Elementary, middle school and high
school students learn about a wide
range of health and fitness topics
including nutrition, first aid, proper
hygiene and the dangers of alcohol,
tobacco, drugs and inhalants.
Taught by a nurse educator. For more
HELP CH@GH SERVE
THE COMMUNITY!
Great Chefs
Our annual dining and dancing
fundraiser for CH@GH presents
tastings from the finest restaurants
in Fairfield and Westchester counties.
For more information,
call 203-863-3865.
Gifts
You can support CH@GH’s important
work through a donation today or a
gift or bequest as part of your estate
plan. For more information, call
Greenwich Hospital Foundation at
203-863-3863. PARENTING PROGRAMS
Parents Exchange
Parenting classes and discussions are
divided according to the age of your
child, from four months through
high school. Facilitated by qualified
child development specialists, these
14-week sessions are held at various
community locations. For more
information, call 203-863-3794. Fee.
Scouts Program/Medical Exploring
Middle and high school students
get an in-depth look into various
healthcare careers in this after-school
program. Participants tour and learn
about a variety of hospital settings
and speak with professionals in the
field. Sponsored with the Boy Scouts
of America, Greenwich Chapter. For
more information, call 203-863-4444.
FREE.
83
84
85
TED THE TAILOR
Is proud to support
Greenwich Hospital
Custom Suits & Expert Alteration
Including Leather, Suede & Furs
“Serving Greenwich Since 1948”
Joseph, Carlos, Fabiola, Joann, Maribel and Jeannette
Monday to Friday 8:30 am to 6:00 pm • Saturday 8:30 am to 5:00 pm
1-203-869-5699 • 2 Church Street Greenwich, CT 06830
Ted the Tailor Voted Best of the Gold Coast 2010, 2011, 2012 and Best of Fairfield County
“Proud to Support Greenwich Hospital”
LONG PIDGE
DERMATOLOGY
RENA FORTIER, MD
DONALD SAVITZ, MD
MICHAEL JACOBSON, MD
1051 Long Ridge Road Stamford, CT 06903
Phone 203.329.7960 Fax 203.329.7920
www.longridgedermatology.com
86
The Greenwich Hospital Foundation
Gratefully Acknowledges
2013
Great Chefs
GIFTS-IN-KIND DONORS and EVENT SPONSORS
Agora Spa at the Stamford
Marriott Hotel
Equinox
Red Bee Artisanal Honey
Apadana Fine Rugs
Exhale Mind Body Spa
Richards of Greenwich
Fairfield Cheese Company
Rizzuto’s Restaurant and Bar Stamford
Ana Arsov
Anonymous
The Arthur Murray Grande Ballroom
of Greenwich
Lawrence Auriana
Baccarat
First Republic Bank
Grand Prix NY / Spins Bowl
Great Restaurants of Fairfield,
Westchester and the Hudson
Valley Magazine
Barcelona Wine Bar &
Restaurant / bartaco
Greenwich Girl
Joe Bastianich / B & B Hospitality
Group
Hearst Media Services
Blue Hill at Stone Barns
Bonne Maman Preserves and Jellies
Bradford Renaissance Portraits
Broken Shed Premium
New Zealand Vodka
ROAM
Darrah Gleason
Sebass Events
The Sawyer Family
Mary Ann Henry
High Marques Auto Salon
Maria Hill
Horseneck Wines & Liquors
Jairo Calderon, Greenwich Hospital
Addiction Recovery Unit
Jack Dog Studio
Christopher Noland Salon &
Beauty Spa
Classic Kids Photography
Claudine Cohen and David Rabins
Serendipity Magazine
Simon Pearce
Smith Party Rentals, Ltd.
Hollywood Pop Gallery
The Institute of Culinary Education
Chatham Capital
Saks Fifth Avenue Greenwich
Salon S
Greenwich Psychic
Cape Grace Courtesy of
Melony Van der Merwe
Kathy Carley-Spanier
S.Pellegrino Sparkling Natural
Mineral Water, Acqua Panna Natural
Spring Water & Perrier Sparkling
Natural Mineral Water
Jaafar Tazi Salon
Sonia Hale Fine Art Portraits
SoulCycle
The Spa at Delamar
Splurge Unique Gifts
Stamford Symphony
Jo Malone
Gina and Stephen Jones, MD
Hoaglands of Greenwich
Letarte Swimwear
Lillian Bogosian, Decorative
Interiors, Manchester, VT
Susan and David Sternberg
Sweet Lisa’s Exquisite Cakes
Sweeteez
Tarry Lodge
Tarry Market
MalaMala Game Reserve –
David Evans
Tarry Wine Merchants
Colonial Toyota
Community Health at
Greenwich Hospital
Moffly Media
Travel Sommelier – D arren Humphreys
Mohawk Mountain Ski Area
Shelly Tretter and Ralph Lynch
MOO Chocolates
The Vivolo Restaurant Group
Myrna’s Kitchen
Lydia and Tom West
Nespresso
Whole Foods Greenwich
NoMa Social
Wilderness Safaris – Tim Farrell
Cuisinart
Parallel Post and the Trumbull
Marriott Merritt Parkway
William Hill Winery
David’s Soundview Catering
Pirri Hair Group
DIRT Floral
PlushBLOW
Zen Bronze Healthy Organic
Spray Tanning
Douro Restaurant Bar
Prima Dolce Company
Conair
Joseph Conway, MD
Maria and Rui Correia
Carolyn and Robert Crabtree
CRAVE Boutique
Tiger Lily’s Greenwich
Winston Flowers
List as of January 31, 2013
Eder Brothers
87
A huge Thank
You to an incredible co-chair Shelly Tretter Lynch,
you are a true friend!
After such a successful event in 2012, we are so appreciative for the support,
on behalf of the Hospital, for yet another year!
To all the fabulous Chefs and event Participants,
we are indebted to you for your generosity of time and talent.
Heartfelt thanks to the entire Great
Chefs Committee for their
commitment and dedication.
Gratitude and praise to all the Sponsors, Donors, Underwriters,
Advertisers, and Attendees for their partnership.
Extreme appreciation to my “pillar” Stephanie
Dunn Ashley, along with
Andrea Guido, Raina Cheikin and the entire
Greenwich Hospital Foundation team, led by Jim Wright.
Gratefulness to Greenwich Hospital President, Frank Corvino,
for his leadership and support over the past two years.
Finally, a great big Thank
You to our esteemed Honorees
Angelo Vivolo and Lisa Maronian,
you were amazing to work with.
Without all of you this event could not have happened…
and for that I am incredibly honored and proud.
Thank you, again, for coming back to support Greenwich Hospital and Great Chefs!
Co-Chair Carolyn Crabtree
88
Many thanks to my dear friend and Co–Chair,
Carolyn Crabtree…
You are a joy to work with and a big inspiration!
I have so enjoyed working with Stephanie Dunn Ashley,
Andrea Guido, Raina Cheikin, Cindy Catterson, and
Jackie Hvolbeck. You are amazing women. Thank you!
Jim Wright, you have once again led an invaluable team.
I appreciate your support.
To Greenwich Hospital President, Frank Corvino,
thank you for your continued dedication to the
community services of Greenwich Hospital.
To all the Great Chefs Committee members…
THANK YOU for your dedication.
Carolyn and I could not have done this without all of you.
To our amazing Honorees, Angelo Vivolo and Lisa Maronian…
Congratulations on your continued success and achievements.
We are so proud that you are representing Great Chefs.
And a big THANK YOU to all the participating Chefs!
Here’s to 2013…Another successful year!
Co-Chair, Shelly Tretter Lynch
89
Carolyn and Shelly,
Second year of an amazing evening!
Congratulations to both of you.
Love,
Barbara and John Daly
Thank you to two Great Chefs,
Angelo Vivolo and Lisa Maronian
and
to two Great Co-Chairs,
Carolyn Crabtree and Shelly Tretter Lynch
Love,
Mary Ann Henry
90
Congratulations to
CAROLYN and SHELLY
and the
Great Chefs 2013 Committee
For a job well done!
The Sawyer Family
91
Directory of
Advertisers
55, CAVA, SCENA, Harvest Wine Bars........................57
Méli-Mélo Greenwich.......................................................54
The Arthur Murray Grande Ballroom...........................45
Nestlé Waters North America.........................Back Cover
Cacace, Tusch & Santagata..............................................38
New Country Audi Greenwich.......................................75
Carmine Labriola Contracting .......................................84
NoMa Social.......................................................................55
Christopher Noland Salon & Beauty Spa......................85
Northern Trust.....................................................................3
Coldwell Banker................................................................84
Pinky...................................................................................45
Colonial Toyota...................................................................7
Redniss & Mead.................................................................38
Connecticut Community Bank.......................................76
Rinfret, Ltd.........................................................................33
Carolyn Crabtree..............................................................88
ROAM.................................................................................78
Barbara and John Daly.....................................................90
The Sawyer Family............................................................91
David’s Soundview Catering .........................................60
Sebass Events & Entertainment......................................40
DIRT Floral............................................Inside Back Cover
Serendipity Magazine........................................................5
Dooney & Bourke ...........................................................8-9
ShopRite.............................................................................69
Douro Restaurant and Bar...............................................61
Soren M. White, MD, PC..................................................40
Greenwich Hospital.........................................................28
Sotheby’s International Reality.......................................77
Greenwich Hospital Auxiliary.......................................46
Stella Artois.......................................Inside Front Cover-1
Greenwich Magazine.......................................................29
Tarry Market......................................................................67
Mary Ann Henry..............................................................90
Tarzia Group......................................................................85
Ivey, Barnum & O’Mara, LLC........................................79
Ted the Tailor.....................................................................86
Lawrence Auriana............................................................18
Shelly Tretter Lynch..........................................................89
Liz Kaye Fleishman Event Planning & Design............45
Turabian & Sariyan...........................................................44
Long Ridge Dermatology................................................86
Under the Stars 2013.........................................................34
Mary Newcomb................................................................44
Yale New Haven Health...................................................23
92
We are proud to partner with
The Greenwich Hospital Foundation
in support of
Community Health at
Greenwich Hospital.
Flowers for shindigs big and small.
239 E Putnam Ave, Cos Cob, CT
203.661.4143 dirtfloral.com
S.Pellegrino® and Acqua Panna® are far from ordinary waters.
S.Pellegrino flows from thermal springs in the foothills of the Italian Alps,
while Acqua Panna emerges from the Tuscan Apennine Mountains.
Their long journeys to the surface infuse each of these waters with its own
special combination of minerals. The result? Great tasting waters that complement
fine dining, refresh the palate and bring a myriad of flavors to life.
Learn more about the art of pairing at facebook.com/FineDiningLovers
©2012 Nestlé Waters North America Inc.

Angelo Vivolo and Lisa Maronian - Greenwich Hospital Foundation

Transcription

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