Documentary Review: Destination Unknown
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- Written by: Deborah Skolnik
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As the years march on, the voices of Holocaust survivors continue to dwindle and fade. Destination Unknown offers a resounding rebuke to the growing silence, by sharing the stories of those still able to tell them. The narrators' faces may be aged, but their anguish is still fresh, adding an extra dimension of poignancy to humanity's greatest horror.
In this documentary, produced in association with the USC Shoah Foundation, we meet a dozen survivors. A few you may have heard of, such as Helen Sternlicht, the concentration camp housemaid whose rescue was famously recounted in the movie Schindler's List. Most of the people profiled, however, are unfamiliar, which doesn't make their tales any less gripping.
There's Eli Zborowski, who gasped for air in a cellar hideout, and Frank Blaichman, who left his family to their deaths and became a partisan fighter. ("Did I do the right thing or not?" he asks the camera—and himself.) Eddie Weinstein slipped out of Treblinka on a train, hiding under a pile of plundered clothing. He is one of only a handful known to have escaped the camp, where some 870,000 people perished.
'Escaped,' however, is a relative term here. Many of the survivors admit to being haunted, if not tortured, by the horrors they witnessed and the losses they endured. "I could forget what I had for breakfast this morning," admits former Mathausen internee Marsha Kreuzman, now in her 90s, "but I will never forget what happened for the five and a half years [I spent] in the concentration camp." Ed Mosberg, a fellow Mathausen survivor, resignedly shares that "the pain is wherever I am, because I feel the pain every single day."
Yet there are uplifting moments too, such as when Helen Sterlicht remembers Oscar Schindler's heroism and reminds us that "we have a choice." Eli Zborowski, recalling those who risked their lives to hide him, marvels, "These people were really angels and not human beings." Eddie Weinstein offers up his own answer to Hitler—the smiling face of a beautiful granddaughter.
The film had its theatrical debut in New York on November 10th.
Scarsdale's Annual Holiday and Tree Lighting Event To Take Place on Friday, December 1st, 5-7pm
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- Written by: Joanne Wallenstein
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Light the 'Dale, the annual holiday and tree lighting event in Boniface Circle in Scarsdale Village will take place on Friday, December 1, from 5-7 pm. Designed for everyone to enjoy, come listen to the Hoff Barthelson Carolers as they sing holiday favorites, sip hot chocolate courtesy of Lange's Deli, cheer as Santa arrives on the fire truck, and shop exclusive promotions from our local retailers.
There will be lots of excitement for the whole family. Santa will visit until 7:00 pm to hear what's on your gift list. The kids will also have an opportunity to create a special holiday ornament, which they can then hang on the Scarsdale holiday tree. The Village has enhanced decorations in Boniface Circle, and a menorah display, courtesy of Westchester Reform Temple, will adorn Chase Park. To add to the holiday cheer, children will have the chance to enter a drawing to light the tree and menorah. To enroll your child in the drawing, please send your child's name, age, and school to [email protected] and arrive at the tree lighting by 5:15 pm. At 5:30pm, Mayor Dan Hochvert will pick one lucky entrant to light up the Village.
If you're hungry, many of our local restaurants will stay open late for family dining, and Walter's Hot Dog Truck will be on hand to grab a quick bite. In addition, many of our local merchants will be open late to help start your holiday shopping. Bring your neighbors and friends to this festive kick-off to the holidays.
And finally, not to be missed is the newest public art installation in Chase Park "Boulder Color" contributed by Scarsdale resident artist Simone Kestelman, a complement to "Pearl Necklace". "Light the 'Dale is an exciting opportunity to celebrate our community while celebrating the holidays together," said Committee member Gabrielle Wise
Light the 'Dale has been sponsored by the Scarsdale Village, The Scarsdale Chamber of Commerce, The Acceleration Project, Scarsdale Improvement Corporation, P& G Realty Corporation, and has been organized by many dedicated local volunteers. The Light the 'Dale Committee includes TAP members Janette Gee, Dalya Khan, Nanette Koryn, Vanessa Siderow, and Jane Veron ; community volunteers Beth Altschuler, design; Abby Sroka and Gabrielle Wise, merchant promotions, logistics and operations; and Simone Kestelman and ML Perlman, art; as well as Village Parks and Recreation, Municipal Services and the Village Manager's Office. It was inspiring to work with this enthusiastic and determined group of volunteers. Their commitment to bringing the community together epitomizes the spirit of the holiday season," said Veron.
Special thanks also goes to the Scarsdale Fire Department for the ride for Santa, Westchester Reform Temple for the menorah, the Scarsdale Arts Council for their latest public art installation, and the local business community for their promotions.
India Café: A Small Gem with Big Indian Flavors
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- Written by: Judie Dweck
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The combinations and variety and use of spices distinguish the cooking of India from many other cuisines. Kerala, in Southwest India is one of the old worlds important trading centers and at India Café, the endless variety of spices are the basis for the many fragrant dishes offered from both Kerala , as well as the rest of India.
I recently spent several hours sampling the variety of expertly prepared Indian dishes at the small, unassuming new India Café in White Plains. It may be small in size but it is exceptionally grand in flavor. It is clearly not a restaurant where one sauce fits all. Each dish in its large and varied menu is prepared to order with quality ingredients.
India Café offers food from both north and south of India with
its emphasis on the cooking of the south and of Kerala, home to owner Nirmal Plakattu. Plakatta indicated, "I missed the food of my culture and decided to open India Café to fill the missing piece of Indian restaurants here in the county. While there are a growing number of Indian restaurants in the area, it is hard to find one that specializes in the glorious cuisine of Kerala." With a well-trained kitchen staff of Chef Bain, Chef Roy, Chef Eldo and Chef Glinto as well as manager Darius, attending to the front of the house, India Café is thriving. The staff takes great pride in their work. Owner Plakattu said, "Our goal is to offer customer satisfaction and expose our guests to the cuisine of Kerala in Southwest India. Our food is authentic with the deep flavors of the Malabar Coast and spices direct from Kerala. We grind our own spices." The aroma of these exotic combinations is breathtaking and result in vivid tastes depending upon the level and proportion of spices used in each dish.
The restaurant seats about 50 guests and its design makes the most of the small, yet comfortable space. Its minimalist modern design is simply decorated with brown tables and chairs, silver framed mirrors, wavy acoustic panels on the ceiling and an entrance vestibule which protects diners from cold weather. Contemporary glass vases and salt and pepper shakers decorate the tables. Indian music fills the air. On my recent visits I heard comments like," It is our first time and we will be back" and, "Your food and service are great."
Appetizers include the familiar samosas, bhel puri and pakoras in several varieties. We started with fish pakoras. Strips of white fish dusted with chick pea flour and fried, were accompanied by a yogurt dip, tomato, red onion and chopped cilantro- crisp and delicious. Chicken lollipops were chicken wings marinated in a well-seasoned sauce with an Indo Chinese flavor. Soy sauce, ginger, tomato, onion and bell peppers gave them a unique flavor. We followed this with an offering from the tandoor. A large skewer was threaded with spiced minced chicken and grilled to perfection. With a squeeze of a lemon, these beautifully seasoned kebabs take bland chicken to a new level and give it character. An assorted tandoor dish offers a variety of tandoori specialties. Next to arrive was a foot long cylinder of masala dosa, a South Indian specialty. This delicate crepe of lentil and rice flour is filled with carrots, potatoes and peas with freshly ground spices and rolled up. Sharing the plate were two varieties of coconut chutney and sambar. It's been said that, " Masala Dosa tops the list of things to try before you die." I was still thinking of this dish two days after my visit, and guess what.... I returned for a repeat plate of this outstanding masala dosa and it was equally as good as the first time. Many other crepes or dosas are typical of Southern India. At India Café, a fusion dosa filled with chicken masala tikka is a good choice.
Seafood is very popular in Kerala. We loved the fish molie where cubes of white fish filets are gently cooked in a mild coconut milk sauce. Shrimp Mappas was another fine dish with onion, coconut, fresh garlic and hot chilies. For the vegetarian, highly recommended is one of my favorites, navaratha khorma. As many as nine fresh vegetables are mildly seasoned and combined with a smooth and creamy almond sauce. Cauliflower, green beans, carrots and peas along with paneer cubes and other vegetables, combine to result in a dish with a sauce that is not too thick or too thin, a truly excellent rendition of this popular dish.
Malai Kofta is another favorite here. They are delicate dumplings in a cashew sauce. For those who enjoy mild flavors, the lamb khorma, with its tender cubes of lamb in a creamy nut sauce is excellent. Biryani dishes with basmati rice spiced and layered with sautéed onion, peppers, raisins to add a touch of sweetness and cashews, can be ordered with vegetables, chicken, lamb, beef or shrimp which we loved. If chicken is your choice, I recommend the chicken Kerala Curry where the chunks of chicken are enhanced by a coconut milk sauce with curry leaves, mustard seeds and chilies, very good indeed.
On weekends one of the specialties is tharavu or duck roast. The duck pieces, skin and bones intact are slowly roasted in a complex sauce including onion, tomato, ginger, curry leaves, and coconut milk. I loved the sauce, but prefer my duck skinned and boned.
Breads are an integral part of Indian cuisine. At India Café, a variety of naan baked in the tandoor oven are offered. We tried a sweet coconut naan brushed with butter and flavored with cardamom. Another bread that was new to me and became an instant favorite was Kerala Paratha, a delicate layered lacy looking bread eaten warm with is crisp and crunchy edges.
For dessert I enjoyed ras malai. I hope to try mango kulfi and a French inspired mango soufflé, as well as traditional gulab jamun and kheer on future visits.
At lunch, partake of a small buffet including a rotating selection of entrees, rice, salad, naan, vegetables and dessert. A new and delightful offering, very friendly to the taste as well as the pocketbook are the selection of lunch bowls. Malai Kofta, Chicken Tikka, Chicken Seekh, and Kerala Beef are some of the bowls offered with basmati rice and other suitable accompaniments; a meal in a bowl.
Indian cuisine is wonderful party food and India Café offers catering services for your next event. A few doors down from the dine in restaurant is their small take out spot where you can order dishes to enjoy at home.
For a taste of exquisitely seasoned Indian dishes from Kerala and the rest of India, pay a visit to India Café where the space is intimate and the flavors are big.
India Café
98 East Post Road
White Plains, NY
914- 997-6268 India Café for takeout 92 East Post Road
Recipe: Fish Moile
1 pound boneless fish filet (cod, tilapia)
1 large thinly sliced onion
1 tsp. turmeric powder
1 sprig curry leaves
1 or 2 green chilies
1 Tbsp. lemon juice
1 tomato, sliced
1 inch piece peeled sliced ginger
Salt, to taste
1 tsp. black pepper
½ cup coconut milk
1 cup coconut milk diluted with water, {half of each}
4 Tbsps coconut oil
Clean and marinate fish with turmeric, salt and lemon juice for 15-20 minutes. Shallow fry the marinated fish over medium heat in 2 Tbsps. of the coconut oil and set aside. Heat remaining coconut oil in a pan with the ginger and sauté for 1 minute. Add onion, curry leaves, and green chilies and sauté until onions are translucent. Add tomato and black pepper and sauté for 1 minute. Add diluted coconut milk and salt and fish. Cook until fish is well cooked, just a few minutes. Add the thick coconut milk and swirl the pan over a low flame, being careful not to break up the fish pieces. Remove from flame and add a few drops of lemon juice and coconut oil and serve.
Greenacres Kids Aid Puerto Rican Relief Effort
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- Written by: Joanne Wallenstein
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The Greenacres PTA Community Service Committee collected donations for a program put together by the Governor and the NYC Mayor to benefit victims of Hurricane Maria. The Committee asked Greenacres families to choose and shop together for an urgently needed item from a list including portable lanterns, batteries, diapers, baby wipes, first aid supplies, baby food, etc. The collected items were delivered to the Yonkers Armory drop off location for the Empire State Relief and Recovery Effort for Puerto Rico.
Photos by Melissa Eisenberg
14 Cuts of Meat and More at the Copacabana Brazilian Steakhouse
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- Written by: Judie Dweck
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In Rio De Janeiro, a must see attraction is Copacabana Beach. Here in Westchester, a visit to Copacabana Brazilian Steakhouse in Portchester, will give you a taste of the rodizio restaurants that are so popular in Brazil.
As I arrived at Copacabana, (the restaurant, not the beach) I was greeted by manager Antonio Narciso, a gracious host. He indicated that he owned several restaurants in Brazil. "At Copacabana we have a friendly environment. Our staff is composed of hard workers. We enjoy serving everyone. Eventually we hope to expand and open another restaurant in a different area of the county, while continuing to enjoy our success here in Port Chester. Our restaurant is traditional. We use our charcoal grills to prepare our extensive rodizio selections." Robert Luiso, the owner has maintained the quality of the food and service at Copacabana which is celebrating its eleventh anniversary. The unique cuisine of Brazil has been influenced by African, Portuguese and American Indian styles of cooking.
The restaurant is grand in size. Enter through a large and comfortable bar. To the right is a wine room. Move on to the large dining room as well as a smaller one suitable for private parties. A less formal bar area is in the rear. Mellow Brazilian music fills the air.
A basket of warm pao de queijo, delectable cheese rolls, appeared on our table as we chose selections from the large assortment of salads and appetizers on the nicely decorated buffet table. These golden puffs were addictive. From the salad bar, we chose from 24 options including tomatoes and mozzarella, large unpeeled shrimp, corn and chick pea salad, olive salad, hearts of palm, parmesan chunks, classic Brazilian shredded chicken salad, and cubed potato salad and a lovely vinaigrette relish. Everything was pristinely fresh. We tried not to fill up on these treats in anticipation of our rodizio meal. Executive Chef Pimentel learned his craft from renowned Brazilian chefs.
It was time to savor the parade of meats that constitute a rodizio dinner. Note the serious steak knife at your place setting and bring a hearty appetite. At both lunch and dinner, your server will arrive with large skewers of a changing variety of meats and a heavy duty knife. He will slice these morsels for you. At dinner, 14 cuts of meat are offered including top sirloin, flank steak, skirt steak, prime rib, leg of lamb beef kebabs, beef ribs, marinated chicken and the list goes on. At lunch six cuts of meat are there for you to enjoy.
The Brazilian people may have invented the "all you can eat meal." A card, green on one side and red on the other indicates if you wish another serving or if you are finished with your meal. Just turn the card to the appropriate side and your attentive server will fill your wish. We loved the top sirloin, the marinated chicken thighs and the pork loin with a sun dried tomato marinade. Our skewers were accompanied by rice, beans, a vinaigrette with onions and peppers, and cassava, also called manioc or farofa, a starchy flour that has the appearance of grated cheese and appears with many dishes. Best of all were the divine fried bananas. The secret in their preparation is to start with bananas that are not too ripe and not to firm. Dipped in egg and panko crumbs and fried to a golden hue they perk up any meal.
Copacabana offers a varied selection of a la carte dishes, many with an Italian touch such as shrimp scampi, chicken scarpariello, chicken martini and filet of sole picatta. There is salmon with passion fruit sauce, grilled skirt or strip steak and even a Copacabana burger. We enjoyed the grilled top sirloin or picanha. This huge portion of beef topped with caramelized onions with mashed potatoes was hearty and I imagine many guests would request to have part of the dish packed for a future meal. The a la carte grilled skirt steak or fraldinha was tender as could be and topped with a julienne of red and green peppers and caramelized onions. It too, was a very generous portion.
Several very traditional dishes are offered as well. One is the national dish of Brazil or feijoada. This is a mix of black beans and a variety of many cuts of pork and dried beef combined to form a very hearty stew. It is served here in the classic manner with sliced oranges and sautéed collard greens, rice and manioc meal for sprinkling. Contemporary restaurants might call this nose to tail cuisine. Another classic is the Brazilian fish stew called muqueca. At Copacabana it is prepared with red snapper and shrimp. This bowlful of steaming goodness arrives with its golden sauce provided by the addition of dende oil. Green and red peppers and tomatoes add flavor and cassava thickens this lovely seafood dish.
You may decide to visit Copacabana to enjoy their drinks and appetizers. In the Brazilian mode, try one or a combination of the caipirinhas prepared with cachaça, a Brazilian made sugar cane spirit with added lime and sugar. It is prepared here both traditionally or with strawberry, passion fruit, mango, pineapple or coconut. Many beer and cocktails will work well with their selection of appetizers such as mixed bbq, pork sausage, croquette platter, coconut shrimp, fried tilapia or a Copa salad.
Desserts include crème brulee, tiramisu, and mousses. We enjoyed a creamy and smooth coconut flan. Very classic is brigadeiro prepared with chocolate and condensed milk. Very unusual were cajuzin with ground peanuts and condensed milk.
Enjoy a festive meal at Copacabana where the friendly staff will make you feel at home. It is a fine spot for friends and family as well as for business meetings to enjoy a bountiful meal.
Copacabana Brazilian Steakhouse
29 North Main Street
Port Chester, New York
914 939 6894
http://www.copacabanasteakhouse.com/
Recipe: Caramel Flan
14 ounces sugar
14 ounce can condensed milk
14 ounces whole milk
3 eggs
For the caramel, place sugar in a pot and cook, stirring until it is golden in color. Carefully pour this caramel syrup into a round cake pan. In a blender, blend the condensed and whole milk and eggs until smooth. Pour this mixture over the caramel syrup in the round cake pan. Place the round pan in a water bath, (a larger pan filled halfway up with water.) Bake at 350 degrees for about 45-60 minutes. Let it rest for ½ hour and then refrigerate covered for 6 hours. Unmold the cake pan onto a round serving platter and serve cold in slices.
