SHS Sends Five to NYSSMA Festival and Three to Soccer Sectional Award Dinner
- Category: Around Town
- Published on 16 November 2016
- Written by Joanne Wallenstein
Five Scarsdale High School students have qualified to take part in the New York State School Music Association (NYSSMA) All-State Festival December 1-4. The Festival culminates in an All-State concert, held at the prestigious Eastman Theater of the Eastman School of Music in Rochester.
The students, pictured above from left to right, are:
Amy Bi - alternate
Kelsey Chin - band
Ananta Wadhwa - chorus
Rhea Khotari - orchestra
Sofus Rose – chorus
Scarsdale Sends Three to Soccer Sectional Award Dinner
On Monday evening, November 14, three Scarsdale varsity A girls soccer players were honored at the 2016 All Section awards dinner at Colonial Terrace in Cortlandt Manor, NY. The dinner is an annual event each fall that recognizes the top high school female soccer players in Westchester, Rockland and Putnam counties. Each player who is honored has her name called, receives a plaque and a brief synopsis of the player's strengths as a soccer player, typically written by her high school coach, is read aloud. 2016 was another successful season for Scarsdale's girls varsity A soccer team, with a second consecutive league championship followed by a tough 1-0 loss against North Rockland in the first round of the playoffs. For the Raiders, Sophia Mohlulis and Allison Stafford were each named All Section and Kate Donovan received All Section honorable mention. For Donovan and Mohlulis, both seniors, it was their second time being honored at the awards dinner, each having been named All Section honorable mention as juniors in 2015. For Stafford, a sophomore and one of only a small number of underclassmen to be named All Section, it was her first award. Accompanied by varsity high school coach Mindy Genovese and assistant coach Kiera Fox, it was a proud and enjoyable evening for the players, the coaches and their parents.
Scarsdale Library to Host Taping of Person Place Thing with Guest Maxwell Krohn SHS'95
- Category: Around Town
- Published on 09 November 2016
- Written by Joanne Wallenstein
Randy Cohen will bring his radio program, Person Place Thing, on the road with a taping at the Scarsdale Public Library on Saturday, December 3, at 11.am. Cohen's guest will be Scarsdale native Maxwell Krohn.
Krohn was the Chief Technology Officer and co-founder of TheSpark.com, SparkNotes.com and OkCupid.com. A 1995 Scarsdale High School graduate, Krohn earned degrees from Harvard and MIT. Most recently, he co-founded Keybase.io, a service that enables people to easily encrypt, decrypt and send secure messages.
Person Place Thing is an interview show, based on the idea that people are particularly engaging when asked to speak about something they care about. Guests on the show talk about one person, one place, and one thing of importance to them. Randy Cohen, former New York Times writer of The Ethicist column, has interviewed more than 150 guests for his program, including Hank Azaria, Roz Chast, Julianne Moore, and Andrew Ross Sorkin.
"We were honored when Randy Cohen approached us about taping an episode of Person Place Thing at the Scarsdale Library and were delighted when Max Krohn agreed to be the featured guest," said Library Director Beth Bermel. "We are looking forward to an entertaining morning at the library."
The taping is free and open to the public, but registration is required as space is limited. To register, visit scarsdalelibrary.org, or call the Reference Desk at 914-722-1302.
Raiders Varsity Girls Soccer Team Capture League Title, Girls Volleyball Team Triumphs Over Mamaroneck
- Category: Around Town
- Published on 19 October 2016
- Written by Joanne Wallenstein
The Scarsdale Varsity A Girls Soccer team has won their second consecutive league title, completing the regular season with a record of 10-5-1 and a league record of 9-1. The team competed against especially tough competition this year, which included not only strong traditional rivals New Rochelle, Mamaroneck and Ursuline, but also talented, physical teams from Rockland County and northern Westchester such as North Rockland, Clarkstown South, Yorktown and Suffern. The Raiders head to the section playoffs beginning this weekend.
The team has been led throughout the season by four senior captains, Kate Donovan (MF), Lucy Glickman (M), Erica Shapse (D) and Hayley Rozencwaig (M). Head Coach Mindy Genovese and Assistant Coach Kiera Fox have been working the girls six days per week since late August to maximize their performance and experience on and off the field. The team has engaged in off the field activities that have helped build camaraderie and a sense of purpose among the players.
In what was the highlight of the season so far, the Raiders clinched their league championship on Saturday evening, October 15, in a thrilling 1-0 win over arch-rival New Rochelle, avenging their sole league loss from earlier in the season. The game was played before a raucous crowd of about 300 people under the lights at Scarsdale High School, which included a contingent of fans of the Hugenots. It was Senior Day and in a pre-game ceremony enthusiastically emceed by Brian Rozencwaig, the team honored the seniors who were playing their last league game of the season and their parents for their commitment and contribution to Scarsdale soccer over the years. It is a tradition that all the team seniors start the game. The seniors who were honored were Donovan, Glickman, Juliette Meyers, Sophia Mohlulis, Shannon Regan, Rozencwaig, Shapse and Jenna Stewart. The game also included a fund raising effort, in which contributions were donated to the Juvenile Diabetes Research Foundation.
The only goal of the game came at 36:30 of the first half when Donovan, off a gorgeous pass from freshman phenom Olivia Bryant, scored on a rush down the right side with a perfect shot from 15 yards out. The Scarsdale fans in attendance roared when the goal was scored, undoubtedly recognizing that goals were likely to be at a premium. The game, as expected, was mostly a defensive battle with Scarsdale's four across defense continually stymying the Hugenot's attack. Sophomore center back Allison Stafford was all over the field, repeatedly thwarting the Hugenot's mid-fielders and forwards and starting Raiders' offensive rushes, with strong support from right back Mohlulis and junior center back Sam Mancini. Sophomore goalie Christina Coco preserved the shutout with a couple of difficult saves.
Looking ahead, the Raiders will host the first of what will hopefully be multiple playoff games on Saturday, October 22. The time of the game has not yet been determined. In the team's 16 games during the regular season, they allowed a total of 16 goals, which is an average of one goal per game, and only six goals in their ten league games. These consistently low scoring games enable the Raiders to be in each game, which is a cause for optimism heading into the playoffs notwithstanding the formidable competition they will face. The challenge will be finishing on scoring opportunities and taking advantage of their opponents' mistakes. Scarsdale10583 will report on the team's playoff performance in next week's edition.
Raiders Girls Volleyball Team Scores Impressive Win Against Mamaroneck
The Raiders Girls Volleyball Team win against Mamaroneck on Tuesday 10/18 was a perfect demonstration of their improvement in teamwork and skills. Starting off the season with two early losses, the team stayed motivated with the goal to make it far into the playoffs. With their Mamaroneck game being one of the final ones of the regular season, it was important for the team to maintain their reputation as a formidable opponent. In this win, Scarsdale swept the game 3-0 sets. In the first set, the Raiders showed their dominance, keeping a constant lead. The second set tested the players' endurance and skills under pressure when Mamaroneck tied it after a 6 point lead by Scarsdale. Ultimately the Raiders won this set 25-23. They used this momentum from the 2nd set win to close out the third set 25-16. With playoffs right around the corner, a sweep by the Raiders is just the thing they need to catapult them towards the post season.
(Volleyball text by Emmeline Berridge. Photos by Jon Thaler. See more here:)
A Taste of Ireland at the Irish Bank Bar and Restaurant in Hartsdale
- Category: Around Town
- Published on 26 October 2016
- Written by Judie Dweck
Upon seeing the awning announcing the opening of Irish Bank Bar and Restaurant, I discovered, you can't tell a book by its cover. I hesitated to try it because I don't generally frequent bars. How pleased I was to find a family friendly spot offering some very tasty dishes, many Irish in origin.
The newest addition to the Hartsdale dining scene is The Irish Bank Bar and Restaurant, which opened at the space that housed Harry's for many years. Situated across the street from the Hartsdale train station, it is an ideal location. I've never visited Ireland, but if the food and ambiance at The Irish Bank Bar and Restaurant is an example of the Irish style of eating, it would certainly be worth a culinary exploration.
The owners are Scarsdale residents Theresa and Adrian Regan. Theresa Regan describes their spot as "a friendly fun filled dining spot, where our guests can enjoy a varied meal in a relaxed atmosphere." Adrian Regan designed the warm duplex space. The main level has bar seating and high tables, as well as comfortable booths that have a private feel because of their high backs. The dark woods and deep red upholstered leather seats are encrusted with nail heads .Carved wood shelves display memorabilia of Irish banking history. The upper level is well appointed with its own bar and is suitable for parties.
Regan said, "I always worked in restaurants in Ireland and London and I enjoy getting to know our guests. We welcome families and have a kids menu, as well. Some of my favorite menu items are our homemade brown bread and New York style wings and chicken curry. As members of the Scarsdale community, we felt there was a need for our type of dining venue and thus, Irish Bank Bar and Restaurant was born." Leading the kitchen is Chef Emmet Manning. He prepares everything from scratch. "I always use fresh ingredients. I especially enjoy preparing sauces, soups and desserts. I call my cooking honest food. "His dishes are the result of a caring chef. When I think of a pub, bar food comes to mind. ... Think again... Here, the menu includes many traditional Irish dishes as well as popular American and international selections. Asian and Mexican flavors dot the menu. As I perused the menu and had difficulty making choices, I remembered a saying I had heard, "Why say OR when you can say AND," and I proceeded to taste several dishes. Starters included chicken quesadillas, The Bank Nachos, and Santa Fe Chicken Rolls with a Latin flair, chicken pot stickers for an Asian flavor and hummus for a taste of the Mid East. To get into the Irish mood, we started with a thick and delicious potato and leek soup, a special of the day. Served with house made brown bread and butter, it was a meal in itself. This rich potage was great for the cool days to come. Coarsely chopped bits of potato added a hearty texture to this classic Irish soup. Santa Fe Chicken Rolls was a taste of the southwest. Chicken breast with mesquite seasoning and a julienne of vegetables were rolled into an eggroll wrapper and fried. Chipotle aioli and black bean corn salsa shared the plate. We enjoyed coconut shrimp encrusted with panko crumbs and coconut and served with Asian slaw and chili sauce. Other appetizers range from artichoke spinach dip, New York Style Wings, and steamed mussels. For the salad enthusiast, try the Irish Farmhouse variety with country ham, eggs, beets and cheddar cheese with an Irish cream dressing. Traditional Irish classics followed. Fish and chips was so good. The Atlantic cod fillets were dipped in a beer batter and fried until golden. Tartar sauce, lemon wedges and fries completed this treat. A bottle of malt vinegar kept with the Irish tradition which added a perky touch to this Irish classic, both tender and crunchy. Messy, but drippingly divine were the barbecued baby back ribs. Honey bourbon barbecue sauce made them special. Back to Ireland for a traditional shepherd's pie. A crusty crown of swirled fresh mashed potatoes revealed a savory mix of ground beef, gravy and vegetables. Chicken pot pie was another very good choice. Puncture the puff pastry buttery lid, and the homey goodness of potatoes, carrots, peas and chicken in a creamy sauce are yours to devour. The Bank Chicken stuffed with apples and walnuts, Berkshire pork chops and New York Strip steak await future visits.
The signature Bank Burger is 8 ounces of Pat Lafrieda's signature beef, really good quality, topped with Dubliner cheddar, sautéed mushrooms and onions and thick grilled imported Irish bacon, ( similar to Canadian bacon), lettuce, tomato, red onion and slaw complete your plate. The corned beef Rueben on rye, and a turkey Cobb burger sound interesting, as well.
The lunch menu includes burgers, soups, salads, sandwiches, wraps and traditional dishes. Saturday and Sunday are the time for brunch at The Irish Bank with breakfast and lunch selections. Leading the list, is a traditional Irish breakfast including eggs, Irish sausage, Irish bacon, black and white pudding and beans among its ingredients. There is a kid's menu too.
The house-made desserts include apple pie, snicker blitz, chocolate fudge cake, or as we sampled Bailey's Bash, a Bailey's infused cheesecake with the chocolate cookie crust. Although I did not indulge, a huge selection of Irish whiskies, draught and bottled beers as well as mixed drinks and wines are offered. Enticing names such as The Half Penny, The Banker, The Emerald Sour and Lady Lavery sound appealing. During a non-working visit, The Bank Coffee with Jamison, brown sugar syrup, cinnamon freshly whipped cream and nutmeg would be my drink of choice.
Enjoy the friendly ambiance, and the homey unpretentious dishes of Ireland and more, at The Irish Bank Bar and Restaurant soon.
The Irish Bank Bar and Restaurant
230 East Hartsdale Avenue
(914) 713 8840
Recipe: Shepherd's Pie (Serves 4)
4 large potatoes
1 Tbsp. butter
1 Tbsp. finely chopped onion
¼ cup shredded cheddar cheese
Salt and pepper to taste
5 carrots, peeled and chopped
1 cup fresh or frozen peas
1 cup fresh or frozen corn
1 Tbsp. vegetable oil
1 onion, minced
1 pound lean ground beef
2 Tbsps. all purpose flour
¾ cup beef broth
Boil a large pot of water. Add salt. Add potatoes and cook until tender but still firm or about 15 minutes. Drain and mash the potatoes. Mix in the butter and season to taste with salt and pepper. Set aside. Cook carrots, corn and peas in salted water until tender. Drain and set aside.
Preheat oven to 375 degrees. Heat oil in a large skillet. Add onion and cook until transparent. Add beef and cook until brown. Pour off excess fat. Add flour and mix and cook for 1 minute. Mix beef and vegetables in an even layer at the bottom of a 2 quart casserole. Top with the mashed potatoes and sprinkle with the cheese if desired. Either spread the potato mixture or pipe it in swirls with a pastry bag. Bake in the preheated oven for 20 minutes until golden brown.
Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes
Landlord Rush Wilson Vows to Attract More Retailers to Scarsdale Village
- Category: Around Town
- Published on 11 October 2016
- Written by Joanne Wallenstein
Why are so many storefronts empty in Scarsdale Village? Is it the parking? The lack of restaurants or competition from online retailers? And what effect do all the empty stores have on the few existing tenants?
Rush Wilson, the man who owns a good chunk of the storefronts downtown, was invited to the October 6 meeting of the Scarsdale Forum to shed some light on the dismal state of affairs downtown.
The most recent losses were Imagine Candy who will close their doors after five years in the Village on October 15 along with interior designers Paris Interiors who occupied a double storefront on East Parkway. Storefronts once occupied by Taiim Cellars, the short-lived Yogurt shop on Harwood Court and cosmetics retailer Space NK have been vacant for years.
Addressing an interested group, Wilson said, "I am aware of the need for a vital village center and retail environment. Seven vacancies with five in the Harwood Building are far too many." He linked Scarsdale's woes to national trends, saying "Brick and mortar retail is suffering."
He said, "We want more variety in village retailers, such as women's apparel, shoes and jewelry, frozen yogurt, a packing and shipping store like UPS and a book store." He asked the audience to keep their fingers crossed, as he is currently in discussion with a book retailer who is considering opening in the Village.
Wilson claimed that rental fees were not the issue and resolved to secure some tenants, saying "Our reputation for high rent will not hinder our efforts to get food in town," but then added that the reason more restaurants are not in Scarsdale is that "expensive venting" is required.
One audience member said, "Larchmont has a great restaurant scene. Why are these historically absent from Scarsdale? Wilson said, "Our biggest problem is venting. Full service restaurants require venting. It's a six-figure investment with quarterly maintenance. It takes a well-established restaurant to justify the expense."
Bob Harrsion asked what the cost per square foot was to rent in Scarsdale and how this compares to Larchmont, Mamaroneck, Bronxville? Wilson claimed not to be "familiar with other communities but said rents in Scarsdale range from $50-$60 per square foot."
Wilson was rushed from podium before a longer discussion could ensue, but it was not clear why he was unable to make the investment in venting to attract more restaurants – or offer tenants incentives to make it economical for them to do the infrastructure work.
One fed up retailer who was sitting in the crowd said, "It's frustrating. There is 4,000 square feet of vacant space in the Harwood Building where we could have a flagship restaurant. Why not install the venting?"