Details

Written by Joanne Wallenstein

Published: 29 June 2016

Created: 29 June 2016

Last Updated: 30 June 2016

Hits: 5360

The Board of Trustees of Kids' B.A.S.E. and the Little School ("K.B.L.S.") has appointed Janice Barnes as the new Executive Director of K.B.L.S. Ms. Barnes will be starting on July 11, 2016. Jessica Anfang and Nicole Lemerond, Co-Presidents of the K.B.L.S. Board of Trustees, commented, "We are thrilled to have found someone of Janice's caliber; she is an ideal fit for our school. We welcome Janice with open arms to the K.B.L.S. family and look forward to a very promising future under her direction."

Ms. Barnes is an accomplished early childhood and elementary school educator and
administrator with over thirty years of experience in the field. She was most recently the Executive Director of Ridgeway Nursery School and Kindergarten where she worked for 27 years, first as a teacher for 9 years and then as the Executive Director for 18 years. Prior to Ridgeway, she worked in various roles in Port Chester and Edgemont Public Schools. Ms. Barnes is also currently an Adjunct Professor in Early Childhood Education at Nyack College.

Ms. Barnes stated, "I am so excited to have this opportunity as the new Executive Director at K.B.L.S. I am ready to take my over 30 years of experience in early childhood education, and put it to use in the Scarsdale community and at K.B.L.S. 'It takes a village to raise a child', and I am thrilled to be an integral piece of that puzzle at K.B.L.S.

K.B.L.S. offers the highest quality of educational, social, and care experiences possible for resident Scarsdale children from age 2 through Grade 6. Kids' B.A.S.E. and The Little School are accredited by the National Association for the Education of Young Children, chartered by the NYS Board of Regents, and licensed by the NYS Office of Children and Family Services. K.B.L.S. offers year-round extended hours of operation to accommodate children and families through a range of programs including:

• The Little School: Scarsdale's premier preschool program with classes for 2s, 3s, and 4s.
• Kids' B.A.S.E.: Before- and after-school enrichment and care programs for children in grades K-6.
• The Little School Summer Enrichment Camp: Full of fun learning experiences, swim instruction, crafts, sports, and daily swim.
• Summer Set Before-and-After Camp Enrichment: Summer enrichment programming for children in grades K-5

Details

Written by Joanne Wallenstein

Published: 05 July 2016

Created: 05 July 2016

Last Updated: 07 July 2016

Hits: 4458

The Scarsdale Library runs Writing Critique Groups to encourage local writers to explore new writing approaches, gain new insights and to provide them with a warm and supportive writing community. Lynn Beville, one of the participants, shared these thoughts on what the experience has meant to her:

As a nine year old in the 1950's, attending North Broadway School #2 (now a site of corporate offices), I used to slip, undetected into the second floor school library. This library was tiny, situated above the school nurse's office on the first floor. My plan was to be alone in the little space, lined with shelved books. I managed to do so, intent on reading the then controversial picture book about "Little Black Sambo". What an intrigue it was to peruse the pages of a story I knew both my parents and teachers would rather I not know about. How did I know this? Children pick up on grown-up's secrets and they grasp the innuendo too.

As children morph into adults, they sometimes harbor and deeply cherish the inclinations to read and write stories that have been sheltered in intrigue. But it seems both vaguely and imminently dangerous to do this, unless one can find a safe little place where uncovering or leaking secrets can take place. This is especially significant in post-adolescent adulthood because that is where the longest held stories are hovering.

I cherished for many years, both the intrigue and potential for re-visiting the quiet secret feeling I had in that tiny school library. I cherished concealed meaning in the writing of symbols in poetry. I relished the withholding of my life's secrets, and some leaking of them too. I found outlets for uncovering and catacombs for burying revelations in writing. Public and university libraries became favorite places to find refuge and solace.

Considerable vulnerabilities lurk wherever stories have been held back. Thus, a lot is at stake when the amateur writer opens up the backwash of untold tales and lets them flow out into the light of scrutiny.

I've ventured into several writing circles to gingerly leak out held back stories, some written, some circling, in the belfries waiting to be released. Workshops and writing circles are where writers can sharpen their talons of skill, toughen their skin for critique and advance their standing from amateur to professional; from obscure to recognized, in the coveted realm of being published. My experience in workshops over the years has varied from shockingly frontal to gently awakening. In some, peers have been supportive, in others the instructor has been supportive.

In semi-transition from a large writing community to a smaller one, I've discovered a writing group at the Scarsdale Library, facilitated by a working and published author. This branch of the Westchester Library system offers a welcome refuge from the hectic world we occupy. Although I am surrounded by staff and patrons when I arrive there, I am able to recall the quiet place feeling I had in my Elementary School library.

Barbara Josselsohn, a much respected instructor manages to encourage growth and literary mobility among the ranks of writers who trust their development to her. She instructs through skillful orientation, taking inspiration from, and giving inspiration to the process.

Very fortunately for me, the writers who have been drawn to this Scarsdale Library Club (one of several, by the way) are especially supportive to each other. They show respect for the challenge writing poses to the writer. I have found the safe haven for leaking out secrets that ride waves of vulnerability.

Lynn Beville is a retired school social worker (Westchester systems: New Rochelle, Yonkers, Mt. Vernon). She is also a veteran of Westchester Child Welfare systems and NY State Dept. of Mental Health. She used art and children's literature extensively in her work and has written and performed poetry with live music for many years. She has been a member of Sarah Lawrence Writer's Institute since the 1990's.

Details

Written by Judie Dweck

Published: 13 June 2016

Created: 13 June 2016

Last Updated: 29 June 2016

Hits: 11972

Dinner at Gaucho Grill in White Plains has always been a favorite of mine. I recently decided to sample their Sunday brunch served from 11:30 to 3 P.M.. Armed with a healthy appetite I admired the overwhelming display of dishes, which transported me to the buffets at luxurious vacation resorts or at a fancy wedding reception. Gaucho Grill is known for its Argentinean and Italian dishes. The buffet includes dishes from these areas as well as international favorites. The choices include many staples, with the addition of lots of additional dishes which vary each week.

Owned by Alan Nussbaum and Maria Rubiano, Gaucho Grill is run with the aim of making their guests happy. " I feed my guests like I feed my family. We have many family groups enjoying our Sunday brunch. We stand out among many restaurant brunches because of our large variety of high quality dishes. Dishes are brought out in half trays and refilled often. This assures freshness. Nothing is sitting around, and the display is carefully attended to so it does not get messy and unappealing." Chef Thomas Pena heads the kitchen. He traces his roots to Mexico and has worked in many restaurant kitchens in Manhattan and Westchester. "I enjoy every area of my work. I never forget a taste. I add my own touch to traditional dishes."

On a recent Spring Sunday afternoon, a valet parked my car and I entered Gaucho Grill through the lounge area into the large center dining room. The black and white color scheme was accented by wall hangings of authentic Argentinean cowhide. We dined in the intimate wine cellar room with white linens and fresh flowers on each table. The outdoor patio is another fine option for your meal.

One view of the lavish Sunday brunch buffet, and I was hoping that my appetite could match the huge selection of beautifully displayed dishes. Enjoy a mimosa or perhaps some freshly brewed iced tea as you make your choices. With plate in hand, I started with the salads. Regulars on the buffet were caesar salad, house salad and strawberry goat cheese varieties. I chose a healthy quinoa salad, a traditional Greek salad and a refreshing and original apple salad. Tortilla Espagnole, a quiche like treasure was offered in both a sausage and a vegetarian style. They were a room temperature delight. A tray of roasted vegetables shared the plate. A couple of spoonful of tilapia ceviche and guacamole and I returned to my table, to enjoy this first round of tastes. I just could not resist the fresh ceviche and actually went back for a second helping. I passed on the varied cheese trays, and the table of mini bagels, cream cheese and jams, and moved on to see what delight awaited guests in the soup tureen. Few spoonsful of pureed pumpkin soup enhanced with amaretto was rich and delicious. My eyes and appetite moved on to the numerous silver chafing dishes of hot specialties. The selection included pasta, vegetable, fish and meat dishes. I had to start being very selective. Spicy mussels in a cognac sauce was delicious. It was amazing to me that the shellfish was not overcooked, but juicy and filled with flavor even though it was served buffet style. Tilapia oreganata was mild and satisfying. Sausage and peppers was a fine classic. Meatballs shared a chafing dish with roasted potatoes and each was tasty, as well. In a Latin vein, sautéed plantains in a syrupy sauce were a pleasant accompaniment to these hot dishes. Beef with mushrooms and onions, Italian style chicken and penne chipotle primavera were offered, as well. A display of a variety of breads was a work of art.

It was time to sweeten the palate with some All American French toast. Here it was thick slices of challah stuffed with fresh blueberries and cream cheese, fried to a golden crisp and served with fresh blueberry sauce. This was surely a winner. Sweets were varied from bread pudding, rugelach, eclairs, petit fours, cookies and brownies. The bread pudding was very rich and divine but the more sensible choice for me was a selection from the fine platters of fresh fruit and berries. As I returned to my table, I noted that I had missed something. At the back of the dining room was Chef Pena and members of the kitchen staff preparing a variety of custom omelets, and fresh pancakes with fruit or chocolate chips , a favorite with the children. Pernil, Latin roast pork was sliced to order , as well, just in the event that you didn't have enough to eat.

There are choices for all at this sumptuous brunch. Home I went, donned a pair of sneakers and took a long walk to work off the calories. It was worth it.

Of course, let me remind you that lunch and dinner with its Latin and Italian specialties of meat or seafood paellas and outstanding steaks, and much more await you throughout the week.

Enjoy a leisurely Sunday brunch at Gaucho Grill, where the stylishly presented dishes are sure to please.

GAUCHO GRILL
1 North Broadway
White Plains
437 9966

 SPICY COGNAC MUSSELS (SERVES 2 )
2 cloves garlic, minced
2 Tbsps.olive oil
2 pounds mussels, scrubbed
1 shot cognac
10 ounces tomato basil sauce{ homemade or your favorite brand}
6 ounces heavy cream
Pinch salt

In a large pot, saute the garlic in oil. Add the mussels, cognac, tomato basil sauce and cream and salt to taste. Lower the heat and simmer, covered for about 5 minutes, or until the mussel shells open. Discard any that do not open. Serve.

SHRIMP CEVICHE (SERVES 2)
½ pound cooked shrimp, cleaned and shelled
2 ounces red onion, chopped
1 Tbsp. chopped cilantro leaves
2 ounces chopped peppers, red, orange and green
3 ounces chopped mango
2 ounces fresh lemon juice
2 ounces mango puree
1 ounce fresh orange juice
2 ounces fish broth
Salt and pepper, to taste.

In a non reactive bowl place peppers, onions and mango. Add lemon juice, mango puree and orange juice. Mix well. Toss in the shrimp Add salt and pepper to taste. Let it rest for 5 minutes. Serve with cilantro on top.

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.