White Plains International Market

Open every Wednesday form 8am-4pm  City Hall Parking Lot, 255 Main Street White Plains

Thrifty Fare

The cost of living in America is on the rise. The dollar is getting weaker, gas is getting more expensive, and this is only the beginning. But there is a light at the end of the tunnel.

White Plains has a few hidden treasures when it comes to inexpensive culinary delights.

So here are a few places to try out where the most expensive part of the meal may be the drive over. More will come in the weeks to follow.

If fresh pasta is what you crave then head on down to Brooklyn’s Famous located at 51 Court St. in the heart of downtown White Plains. All of the pasta is fresh and homemade but that fact is not reflected in the price. Build your own dish with a choice of pastas ranging from penne and rigatoni to wild mushroom ravioli or gnocchi. Add in your choice of sauce and extras like fresh mozzarella, sundried tomatoes, meatballs, shrimp, and more. Pasta dishes start at $7.95. The rest of the menu is also priced well for the frugal diner and everything here delivers. Brooklyn’s also happens to be a great place to bring the kids; the atmosphere is fun and inviting and owner Vikki is a ray of sunshine who always does everything possible to make sure you enjoy your meal.

For the sushi lover in you, look no further than Season’s Japanese Bistro for some great lunch specials. The sushi & sashimi combo comes with 4 pieces of sushi, 7 pieces of sashimi and a California roll all for $13.95. If raw fare doesn’t do it for you Season’s also offers a good selection of teriyaki and tempura dishes all priced between $7.95 and $9.95 (all lunch specials include soup and salad as well). The food is fresh, the atmosphere is relaxed and this is also a quite enough restaurant to have a small business meeting in.

Tighe’s Tavern is a small bar and restaurant located next to the post office on Martine Avenue. The mood is mellow and inviting and the décor gives you a little taste of the Irish countryside with lovely pictures adorning the walls. The prices here are absolutely great. The most expensive item on the lunch menu is only $11.95 (Tavern Sampler: fried shrimp, mozzarella sticks, buffalo bites, and chicken fingers) but don’t let that fool you. The quality of the food is right up there with other restaurants that charge much, much more. The grilled chicken sandwich with Montreal seasoning for $7.95 is a real crowd pleaser (comes w/ff and slaw).

If you’re in the mood for a sandwich then mosey on down to the Fair Deal Café where great sandwiches are expertly crafted by the friendly employees. Fair Deal offers up all of your traditional deli fare but takes things a step further; offering great hot specials daily and a full menu in the café in the back. For a great meal try the half chicken special (1/2 a chicken served with 2 sides of your choice for only $6.95). Fair Deal is located at 253 Mamaroneck Ave just a few blocks from downtown. P.S., this place makes a great sandwich.

For more tips on where to eat without emptying your pockets check back next week for four more restaurants that are light on the wallet and heavy on quality.

White Plains Restaurants: Spring '08

by Seth Benerofe

Spring has Sprung for the budding bar and restaurant scene in White Plains. The past few months have brought an influx of new venues to drink and dine in, not to mention a much needed facelift for some old favorites.

We’ll start first with Elements; located at 161 Mamaroneck Avenue in the heart of what could be considered the White Plains “watering hole district”. If location is key then this place should do very well. In addition to being surrounded by many of White Plains’ most prominent bars and taverns, Elements also has an ace up its sleeve. This will be the first bar in White Plains to offer a rooftop dining experience. The main bar/restaurant is absolutely beautiful. Deep brown woods are complimented by wonderful mosaic pieces on the back-bar. A diverse selection of beers and spirits puts this bar on the same level with its Mamaroneck Ave counterparts. But the big surprise here is the food. Chef Rick Krebs really knows what he is doing. The menu is still in its early phase but even with the limited selection it’s not hard to find something enjoyable for any palate (the sweet chili wings are excellent).

Black Bear Saloon has undergone some major surgery. The bar went through a major renovation in the month of March and the results are worth mentioning. You name it, they’ve replaced it. New floors, walls, ceilings, taps and beer lines are just a few of the changes made throughout this transformation. The new Black Bear boasts 15 plasma TV’s around the bar as well as 6 in booth plasmas. And if TV is not for you the grab a beer and boogie on the dance floor every Tuesday through Saturday night with Black Bear’s in house DJ.

If fondue is what you crave then look no further than The Melting Pot on Mamaroneck Avenue. A great place for a date. The cozy section labeled “lover’s lane” is an intimate setting for budding relationships to flower. And with a number of private dining areas the layout is also ideal for business meetings. The Melting Pot is sure to be an entertaining experience, don you chef’s hat and let the cooking begin.

Korova Milk Bar, a popular Alphabet Cityrestaurant/bar was recently sold and has moved to White Plains. Co-owners Domonic Trentadue, Todd Shenk, and Alex Fatouros think that the “A Clockwork Orange” themed bar will fit quite well within the White Plains night-life scene. The bar, located at 213 E Post Road specializes in molokos (milk based drinks) that are sure to tantalize your taste buds. The Moloko Nanny Shaker (frangelico, kahlua, dark crème de cacao, and ice cream) sounds heavenly. In addition to molokos, the bar offers a diverse selection of spirits and beers as well as flavored margaritas from slushy machines that line the back-bar. If you’re not in a drinking mood Korova also has a dining area serving everything from burgers to pan roasted rainbow trout with zucchini stuffing. Truth be told this place is worth checking out for the décor alone. If you’re a Stanley Kubrick fan then you need to go to Korova Milk Bar. P.S. the drinks are not spiked with drugs as they are in the movie.

Most local residents know and love A’mangiare located at 359 Mamaroneck Ave. What many people do not know is that they have changed the name to Iannelli’s and have made some major changes to the restaurant as well. It’s still the same food, same owners, and same staff but there is a new addition that many people will be very glad to hear about. Iannelli’s now has a second floor that very shortly will open as a rooftop dining area. Construction is in the final phases and it looks great. White Plains is excited about this one.

There are already some great Italian restaurants in White Plains but variety is the spice of life which is why both Antipasti and La Bocca have been welcomed to our fine city with open arms. Antipasti, located at 1 N Broadway (formerly the home of Papa Razzi) is a 300 seat Milanese style restaurant which boasts over 100 wines by the glass and over 500 wines by the bottle. The real attraction here is certainly the food. With Chef Rick Laakkonen (formerly of NYC’s Tao) at the helm guests can rest assured that the food is expertly prepared and well balanced. House-made mozzarella and an antipasti bar with all the trimmings add to the attraction of this new addition to White Plains. The look and feel of this restaurant is definitely Manhattan all the way. La Bocca is the third restaurant of chef/restaurateur Tony Spiritoso(he also owns Spiritoso’s in Yonkers and La Tavola Calda in Mamaroneck). La Bocca literally translates to “the mouth of truth” which is fitting because your mouth will truly be happy here. Tony imports almost all of his ingredients from Italy. This translates phenomenally well on his plates. Dishes are reminiscent of authentic Italian cuisine to the point where one might think they were actually in Italy. The restaurant décor helps too. The interior could literally be from Italy, you really get a sense of the culture when you dine at La Bocca.

The final two restaurants that are new to White Plains come to us from the brand new Ritz-Carlton in the heart of downtown White Plains. BLT Steak(Bistro Laurent Tourondel not bacon, lettuce, tomato) is the sixth iteration of this critically acclaimed restaurant from chef/restaurateur Laurent Tourondel. Located at street level in the Ritz-Carlton, this is where White Plains bigwigs will be having their power lunches. The food here is top notch, simply said, you will not find a better steak in the area. The bar area leaves a little to be desired due to poor design(a large wall directly behind the bar stools is a little off-putting) but this is a small price to pay for such wonderful cuisine. The main dining area is open and comfortable with views of the fountains in renaissance square. Forty-two stories above BLT you will find the aptly named 42. Chef/restaurateur Anthony Goncalves has brought us a chic, opulent, Manhattanesque happening like no other place in White Plains. Stellar panoramic views of the Manhattan skyline and Long Island sound are sure to impress patrons as much as the nouveaux American cuisine. Just be sure to bring a big wallet, this is not your local Denny’s we’re talking about here. Penny-pinchers be warned, if you are going out to dinner at 42, you will spend a lot of money. While the food is definitely worth the price tag, the service still needs some tweaking.

 There probably aren’t many spiritual leaders who ride a tractor and grow vegetables to nurture the body as well as the spirit in Westchester County.

But the Rev. Hugh Farrish, of Bowen Memorial Baptist Church in Mount Vernon, does. After learning that Port Chester had no farmer’s market but that needy neighbors there could benefit from the gift of fresh vegetables, he teamed up with the Port Chester/Town of Rye Council of Community Services to grow, tend and bring to God’s Green Market enough free vegetables to feed more than 2,500 people for 13 weeks during the growing and harvesting season.

That’s why the Westchester County Board of Health awarded them both the Distinguished Public Health Service Award today at St. Peter’s Church in Port Chester, where God’s Green Market is based.

“This is a terrific thing that you’re doing, teaming up to provide nutritious vegetables to some of our Westchester neighbors, and your efforts are also sensitive to the environment,’’ said County Executive Andy Spano. “I can’t think of two more worthy recipients of this award.’’

Seeds for this year’s crop will begin being planted this week for God’s Green Market. Rev. Farrish provided the seeds, the 12 acres of land and the know-how after six years of gardening at his Mount Vernon church and New Rochelle home, while the Council contributed volunteers who came from several churches in Port Chester, Rye Town and Rye Brook. These weekend farmers spent many Saturdays and some week days

watering, pruning and weeding. They harvested vegetables and delivered them to God’s Green Market, where needy neighbors were able to get bags full of just-picked produce. The crops included squash, eggplant, corn, potatoes, cucumbers, cabbage, pole beans and peas.

“A wonderful rainbow of faiths and nationalities all came together to show our compassion,’’ said the Rev. Bruce Baker of All Souls Presbyterian Church in Port Chester, who nominated both groups for the award. “There were residents of Rye and Purchase, members of a local Latino congregation and African-Americans from Rev. Farrish’s church. It was a really interesting mix of people. By the end of the summer, some of the recipients of God’s Green Market came back to the farm and volunteered.’’

This multicultural, multiethnic undertaking continues. More volunteer farmers are needed this year. Interested residents should contact Ann Barringer Spaeth at the Council at (914) 939-8055.

“My uncle gave me a tractor in North Carolina, and I towed it home,’’ said Rev. Farrish, explaining how he went from gardening to farming. “I do all the plowing myself. This is out of love. Thoughts come. Revelations come. Everything you do is a sermon. The more you give, the more is given to you.’’

It is also a green venture, which is important to Westchester County. Volunteers travel in church vans for the 80-minute drive to and from the farm in Goshen, saving fossil fuel, and no pesticides are used on the farm. For a one-time $5 fee, recipients are given reusable cloth bags that they can refill, week after week, at God’s Green Market. And there is no waste: any surplus vegetables are distributed to soup kitchens and food pantries at the end of the market day.

“I commend both Rev. Farrish and the Council for exemplifying the highest level of commitment and

distinguished public health service to the community in the past year,’’ said Dr. Douglas G. Aspros, DVM, president of the Westchester County Board of Health. “We salute you both for your services to the cause of public health in our county and for having responded with creativity and generosity in accomplishing our shared mission of promoting publichealth.’’

At the same awards ceremony, Dr. Aspros presented DeCicco Markets with a proclamation honoring the company’s bold decision to stop selling tobacco products in their four Westchester stores.

“It’s not often that we see businesses put the health of the public before their profits, which is why DeCicco is to be commended,” said Dr. Aspros.  “I hope more retail establishments will follow DeCicco’s lead by banning the sale of tobacco products in their stores, too. The harder it is to buy cigarettes, the less people will smoke.”

Restaurants, cafes and school cafeterias that sauté or fry foods must do so in oils that do not contain trans-fats, or risk a citation and fine from the Westchester County Board of Health.

The ban became part of the county’s Sanitary Code on Jan. 9, but the Westchester County Health Department provided a 90-day grace period through April 9. During this time, nearly 1,000 eateries were found to have made the switch to cooking with healthier oils that contain no trans-fats.

“Healthy eating is the cornerstone of a healthy life,’’ said County Executive Andy Spano. “Avoiding trans-fats is just one way to eat smarter.’’

Natural vegetable oils such as olive, canola, peanut, corn, soybean, safflower and sunflower oils have no trans-fat and are high in unsaturated (good) fats.

Health Department inspectors now check for trans-fat oils whenever they inspect restaurants and other licensed food service establishments. Those still using trans-fat oils will be cited and can be fined up to $1,000. All licensed food service operators were notified of the new code amendment in January.

“No one will miss trans-fats, and your body will thank you for not consuming them,’’ said Dr. Joshua Lipsman, Commissioner of Health. “They are to food what leaded gasoline was to cars: unnecessary and harmful. Trans-fats contribute to coronary heart disease and stroke.’’

In April 2006, the Health Commissioner first wrote to restaurant owners inviting them to switch to monounsaturated and polyunsaturated cooking oils and be listed as part of the Be Fit Westchester program on the county’s website. About 665 food establishments participated in this voluntary ban, out of 3,000. To increase participation, the Board of Health decided that a ban would be appropriate.

 ST. AUGUSTINE, Fla., April 8, 2008—Jonathan Moosmiller, certified executive chef (CCC), of Port Chester, N.Y., received the American Culinary Federation, Inc., (ACF) Northeast Region Chef of the Year Award at the 2008 ACF Northeast Regional Conference held at the Hilton Cincinnati Netherland Plaza, Cincinnati, April 5-7.

 Sponsored by Unilever Foodsolutions, the ACF Northeast Region Chef of the Year Award recognizes an outstanding culinarian who works and cooks in a full-service dining facility. This person demonstrates the highest standard of culinary skills, advances the cuisine of America and gives back to the profession through the development of students and apprentices. Moosmiller competed against three other Northeast Region Chef of the Year candidates before being declared the winner. As this year’s Northeast Region recipient, he will compete for the national title against the winners from the three other ACF regions at the 2008 ACF National Convention in Las Vegas, July 14-17.

 Moosmiller is executive sous chef for certified master chef (CMC) Edward Leonard at Westchester Country Club, Rye, N.Y., and a member of ACF National Chapter. Moosmiller graduated in 1998 from Johnson & Wales University, Providence, R.I., where he received an associate of applied science degree in culinary arts. After graduation, he apprenticed at Le Moulin De Mougins in France. He assisted ACF Culinary Team USA as a sous chef in Basel, Switzerland, at the 2005 Salon Culinarie Mondial, one of the most important international culinary-arts competitions, when the team took home two gold medals in the cold and hot food. In 2007, he was named ACF Culinary National Team USA sous chef and will assist at the Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics" in Erfurt, Germany, in October, as they matching their skills against more than 40 international teams.

Chosen for its big city vibrancy and small-town charm, Cincinnati was the location of the 2008 ACF Northeast Regional Conference hosted by ACF Greater Cincinnati Chapter. Bringing more than 500 chefs, cooks and foodservice professionals to the city, the conference provided attendees with numerous opportunities to advance their professional development and enhance their culinary skills through informative business seminars, forums, clinics and cutting-edge demonstrations. In addition, the conference offered participants the opportunity to learn about the latest cooking trends and techniques.  

Sponsors of the 2008 ACF Northeast Regional Conference and national award sponsors include: American Lamb Board; Barber Foods; Badia Spices; Beef Information Center; Buckhead Beef Company; Butterball Farms, Inc.; Canada Cutlery Inc.; The Cheesecake Factory Bakery,  Inc.; Contessa Premium Foods; Custom Culinary, Inc.; GFF, Inc./Girard's Dressings; John Morrell & Co.; La Brea Bakery; Lactalis Foodservice, Inc; Lobster Select; Maker's Mark Distillery, Inc.; Mann's Fresh Vegetables; MARS Foodservices; Mind's Eye Resource Management, LLC; Nestlé Professional; NEWCHEF Fashions; Nueske's Applewood Smoked Meats; Pearson Prentice Hall; Queensgate Foodservice; RC Fine Foods; Reinhart Foodservice; R.L. Schreiber, Inc., Rubbermaid Commercial Products; Snake River Farms; Splenda®; SYSCO Food Services of Cincinnati; Tyson Food Service; Unilever Foodsolutions; and Wisconsin Milk Marketing Board.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With 20,000 members spanning more than 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and also holds the presidium for the World Association of Chefs Societies, the largest international network of chef associations with more than 8 million members globally. For more information, visit www.acfchefs.org.

BOARD OF HEALTH VOTES TO BAN TRANS-FAT CONTAINING COOKING OILS

All food service establishments in Westchester required to use healthy alternative cooking oils

The Westchester County Board of Health voted unanimously to pass an amendment to the Westchester County Sanitary Code ban ning the use of trans-fat contai ning cooking oils by all permitted food service establishments in the County. This amendment must now be ratified by the New York State Department of Health. The change will take effect 90 days after the County notifies the food service operators that it has been ratified by New York State.

In July 2006, as part of the County’s Be Fit Westchester initiative, the Health Department began encouraging restaurants in the County to voluntarily avoid the use of cooking oils that contain trans-fats. For a list of restaurants that joined the county’s voluntary program, visit www.westchestergov.com/health/TransFat/TF.htm.

All county residents and other interested parties were given the opportunity to air their views on the proposed amendment at a public hearing held on November 15 th at the Westchester County Health Department offices in New Rochelle. Additional comments received from members of the public by mail through December 3 rd were included in the Board of Health deliberations.

Several notable health experts expressed strong support for the ban, including nutrition expert Michael F. Jacobson, Ph.D, Executive Director of the Center for Science in the Public Interest (CSPI); Meir Stampfer, M.D., Dr.Ph., Chair of the Department of Epidemiology at Harvard School of Public Health; and Walter C. Willett, M.D., Dr.Ph., Chair of the Department of Nutrition at Harvard Medical School. All three expressed grave concerns about the impact of dietary trans-fats on health.

“We strongly support any measure that would reduce the consumption of trans-fat from hydrogenated vegetable oils. Reduction in their intake is perhaps the easiest, simplest, and most cost-effective measure to reduce risk of cardiovascular disease and diabetes as well,” wrote Dr. Stampfer and Dr. Willett in a joint letter to the Board of Health.

“You could save many lives at virtually no cost to citizens and the county and only a temporary modest cost and inconvenience to the restaurants and other food service operators,” said Dr. Jacobson in support of the ban.

A substantial body of scientific evidence has demonstrated an association between trans-fat consumption and coronary heart disease. Trans-fats have been shown to increase levels of harmful LDL cholesterol and lower levels of beneficial HDL cholesterol. One study estimated that 23 percent of coronary heart disease events could be avoided by replacing trans-fats with healthier alternatives.

“Given the serious health concerns associated with dietary trans-fat, the Board of Health has determined that food service establishments doing business in Westchester must use healthier cooking oil alternatives,” said Douglas G. Aspros, D.V.M, President of the Westchester County Board of Health.

“By participating in the county’s BeFit Restaurant voluntary pledge initiative over the past year, many local restaurants have already discovered that eliminating trans-fats need not compromise taste or increase costs significantly,” said Dr. Joshua Lipsman, Commissioner of Health for Westchester County.

For more information, please call the Westchester County Health Department at (914) 813-5000 or visit the Health Department’s website at www.westchestergov.com/health.

Yonkers, NY (January 2008) The Yonkers Downtown/Waterfront BID (YDWBID) recently held a Grand Opening and ribbon cutting ceremony to welcome El Poblano Café at 2 Main Street, to the downtown area.

Pictured left to right are: Chuck Lesnick, Yonkers Ci ty Council President; Depu ty Mayor

Bill Regan; Steve Sansone, Executive Director of the Yonkers Downtown Waterfront BID; Alfonso and Sury Alvarez, Café owners, and Yonkers Ci ty Councilperson Patricia McDow.

The Yonkers Downtown/Waterfront Business Improvement District (YDWBID) was created to promote and implement the economic vitali ty of the District and the Ci ty of Yonkers. The BID is also designed to maintain the downtown streets, contribute to public safe ty, landscape the district, market special events and create promotional opportunities to highlight the area. Additionally, the BID will preserve and encourage the cultural, historic, tourist and civic interest of the District and the Ci ty of Yonkers . 

How To Recognize A Fine Knife

(NAPSI)-When shopping for kitchen knives, it can pay to have a sharp eye. But there's more to cutlery than just how it looks. Here are a few cutting-edge tips from the experts:

1. Choose for comfort. Before you buy, hold the knives in your hand. It's important to have a good fit, with knives that feel comfortable when you use them.

2. Feel for balance. A knife should be properly balanced and constructed to give maximum amount of control. If the knife is well-balanced, it is easier to control and will be less tiresome. Extreme weight in a knife is only needed in cleavers for cutting through bone.

3. Note the handle shape. Knife handles should be contoured to allow the user to hold the knife naturally. The bolster near the blade on forged knives is a safety feature to prevent slipping when the blade meets resistance.

4. Check the tang. On a quality knife, the tang (end of the blade that extends into the handle) will extend the full length and width of the handle, providing added strength and balance to the knife. On molded polypropylene-handled knives, the tang should extend well into the handle.

5. Handle design. On quality cutlery, such as J.A. Henckels Professional "S" Series, the handle scales are usually attached to the tang with three no-stain rivets to assure it does not loosen from the blade. Polypropylene handles should be permanently bonded to the tang without seams or gaps. Stainless steel handles should be smooth and also permanently bonded without gaps.

This holiday season, you can certainly make a point by giving this special value gift of a top-quality carving set. The Professional "S" 2-piece set includes a meat fork and an 8" carving knife. Together, they make an excellent combo for cutting through turkey, ham, roast beef or whatever holiday fare graces the table. The set is available at fine department stores and specialty shops. For additional information, visit the Web site at www.jahenckels.com.

A professional-quality carving set makes for an excellent holiday gift

(NAPSA)-When it comes to romantic dinners, home may truly be where the heart is. A recent survey of Americans revealed that 79 percent were looking for more romance in their lives and 90 percent would like to have more romantic dinners at home.
The majority of those surveyed in cities renowned for their culinary diversity and excellence, including New York, Seattle and Chicago, said they would gladly forgo dinner out for the stress-free pleasure of a relaxing evening at home. Being able to "get comfortable" and "wear whatever they like" were highlighted among the best things about having dinner at home.
That may be one reason new types of restaurant-quality foods people can make at home have become popular. For instance people can use Bertolli(tm) "Dinner for Two," to quickly cook up some romance-and a delicious meal. "Dinner for Two" is the only frozen dinner to gain recognition by the prestigious Federation of Italian Chefs of America (FIC), a professional chefs and restaurateurs organization founded to promote traditional Italian cooking in the United States.
FIC chefs cite the line of dinners' restaurant-quality, authentic Italian recipes, professional culinary techniques and fine ingredients-such as aged Pecorino Romano cheese, imported Italian pastas and Extra Virgin Olive Oil as reasons for the designation.
The frozen, in-the-bag dinners are simple to make. A one-step skillet preparation gets them from the freezer to the table in ten minutes and you feel as though you just prepared a freshly-made, Italian meal-quicker than waiting for most takeout or delivery-and everything needed to cook the dinners is already in the bag. The meals require no additional ingredients, not even water.
The dinners come in eight varieties-including traditional favorites such as Chicken Alfredo with portobello mushrooms, Shrimp Scampi and Linguine with roasted peppers, and Chicken Parmigiana in a tomato mozzarella sauce. Look for the golden bag in your grocer's freezer section.

No Place Like Home-New ways people can enjoy restaurant-quality Italian food at home.

(NAPSA)-When it comes to making smart food choices, handy and healthy can sometimes go hand in hand. For instance, almonds are a crunchy favorite; convenient and versatile, as well as nutritious.
"Almonds are a handy food. I love to sprinkle a handful of almonds on a green salad or in a rice dish, or crunch on them as a mid-afternoon snack," says Sandra Lee, host of the Food Network's "Semi-Homemade Cooking with Sandra Lee."
"Whether I'm making an Italian-inspired dessert or a Southeast Asian stir-fry, almonds always come in handy," she adds.
Almonds may be particularly handy for health-conscious people. The government's new Dietary Guidelines for Americans names almonds as one of the leading whole-food sources of vitamin E. An ounce of almonds a day has also been shown to lower LDL, or "bad," cholesterol levels-and emerging research shows they may also play an important role in maintaining and even losing weight.
Lee suggests grabbing a handy handful of almonds today, or trying them in the delicious recipe below.

Maple-Ricotta Parfaits With Almonds & Plums

1 tablespoon butter
1/3 cup maple syrup, divided
6 black plums, pitted and sliced
11/4 cups part-skim ricotta cheese
1/2 cup sliced almonds, roasted

To roast sliced almonds:
Spread in an ungreased baking pan. Place in 350¡F oven and bake 5 to 6 minutes or until golden brown and fragrant; stir once or twice to assure even browning. Note that almonds will continue to roast slightly after removing from oven.
Heat butter in a saute pan. Add 2 tablespoons maple syrup, and gently stir in plum slices. Cook on medium heat just until plums are soft and giving out some juice, but still holding their shape. Meanwhile, stir together 1/2 cup maple syrup and ricotta; set aside.
Divide 1/2 cup plum slices among 4 clear bowls or brandy glasses. Follow with ricotta, and then remaining plum slices. Drizzle with remaining maple syrup, and sprinkle with almonds. Serves 4.
Visit www.AlmondsAreIn.com for Maple-Ricotta Parfaits nutritional information and more tasty, handy and nutritious recipes.

Plums work well in these parfaits, though three to four pears would, too.

The First Co-Branded Store Makes NYC Debut On Astor Place "Soup and Ice Cream For Life" Raffle Drawing During Ceremony

New York, NY- Soup Kitchen International, the creators of the Zagat-rated soups of Al Yeganeh, the legendary soup man who inspired the "Soup Episode" on Seinfeld, and Cold Stone Creamery, the fastest-growing ice cream concept in the United States, today announced the grand opening of the first The Original SoupMan/Cold Stone Creamery at 2 Astor Place in New York, NY in early November. Recent Penn State graduate Daniel Petryszyn is opening the first hybrid, co-branded franchise that will feature both The Original SoupMan's world-renowned soups and Cold Stone Creamery's super-premium ice cream.

  Petryszyn's Original SoupMan/Cold Stone Creamery, in addition to ice cream, will showcase Yeganeh's 50 varieties of soup as the "centerpiece of the meal". Each meal will be presented with a piece of fresh, crusty baguette, fresh fruit and a piece of imported chocolate -just like Al Yeganeh served it at his original shop. As Yeganeh explains it, this is simply "the way to eat". Alongside Yeganeh's 50 varieties of soup there will also be an extensive line of gourmet salads and sandwiches.

  "Customers demand choice and innovation," said Dan Beem, Cold Stone Creamery President.  "We're pleased and excited to explore these opportunities with the Original SoupMan to introduce both the highest quality, most creative ice cream experience alongside premium, gourmet soups, all under one roof." 

  During Petryszyn's grand opening ceremony, one customer will win a free cup of soup every day for the rest of his life while another customer will win a free cup of ice cream as part of the "Soup/Ice Cream for Life" drawing.  In addition, the first 100 customers will receive a gift bag stuffed with free merchandise.

  The Original SoupMan will also donate $1,500 on behalf of Yeganeh's charity, "Al's Feed the Hungry Foundation", to "City Harvest", the world's first and New York City's only food rescue program. Feed the Hungry Foundation donates funds to local hunger charities every time a new Original SoupMan location opens. The charity is headed up by Baseball Hall of Fame legend, Reggie Jackson.  

About The Original SoupMan 

 Founded in 1984, legendary soup man, Al Yeganeh, set the standard for delicious, world-renowned soups at his New York City location, Soup Kitchen International. Now, with the international growth of his franchise, The Original Soup Man, Al and his team will give the whole world the opportunity to experience soup as it was meant to be. The company also sells the Original SoupMan soups in Grab-n-Go packages in grocery stores nationwide. To learn more, visit www.ORIGINALSOUPMAN.com.    

About Cold Stone Creamery

            Cold Stone Creamery delivers the Ultimate Ice Cream Experience® through a community of franchisees who are passionate about ice cream. The secret recipe for smooth and creamy ice cream is handcrafted fresh daily in each store, and then customized by combining a variety of mix-ins on a frozen granite stone.  Headquartered in Scottsdale, Ariz., Cold Stone Creamery is part of the Kahala-Cold Stone holding company, a leading brand-building franchisor with a portfolio of 14 diversified brands. Cold Stone Creamery alone operates more than 1,400 locations in the U.S., Puerto Rico, Guam, Japan, Korea, China, Taiwan and United Arab Emirates. For more information about Cold Stone Creamery, visit the company's Web site at www.coldstonecreamery.com