• Back to Nonna’s, in Argentina
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  • Working With Varying Degrees of Heat
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  • A Taste of Southern Italy, via the Bronx
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  • Bauble, Burger and Beer
    Those with a taste for high-end pub food will find plenty to like at Winston in Mount Kisco, RiverMarket Bar and Kitchen in Tarrytown and Restaurant North in Armonk.
  • An Old Recipe for Success at Sherwood’s, in Larchmont
    Despite the throwback menu — or maybe because of it — the customers are still lining up at Sherwood’s.
  • Raw Bars Thriving in Season
    From Onsets to Kusshis, tips on how and what to eat at oyster bars in Westchester County.
  • Near the Waterfront, and Nearly Hidden
    Tucked along the waterfront and offering great views all around, Forty North has a menu that is ambitious without being complicated.
  • At the Intersection of Spain and Peru
    The new edition of Patrias, formerly in Port Chester, brings backs some of its greatest Spanish and Peruvian hits.
  • The Secret to a Small Space’s Long Run
    In January, Underhills Crossing will celebrate its 20th anniversary. A sparkling bar, a handsome dining room and a menu of carefully crafted dishes served at moderate prices have helped it reach that milestone.
  • A Place to Hit the Sauce
    Little Thai Kitchen sets itself apart with its upscale décor and a menu that complements its homemade sauces, which include peanut, chili, sesame and vinegar flavors.

Pool Party at the Castle Hotel & Spa

Culinary Pairings with Local Spirits, Beer, and Sake at the Castle Hotel & Spa in Tarrytown, NY

TARRYTOWN, NYFriday June 21st, 2013“Its summer”, said Chef Marc Lippman. “We need a Pool Party!” So, Chef Lippman and his team developed a series of three Poolside Summer Events that are paired creatively with a local distillery, a local beer brewery, and a local sake importer and sommelier to be the highlight of summer Pool Parties at Castle Hotel & Spa’s Poolside Grotto in July and August.


Poolside-Grotto-Castle-Hotel “We are excited to be working with three very successful local partners to produce these summer events as a new twist on the more traditional wine dinners. This is a great opportunity” said Chef Lippman, “to introduce world-class spirits, beer and sake to new and existing clients of the Castle. Everything will be uniquely paired with our Auberge style cuisine.”

Spirits Thursday July 18

The first event is with StillTheOne Distillery in Port Chester, NY that currently produces artisanal vodka distilled from the honey vine. According to Distiller/Proprietor, Ed Tiedge, COMB vodka “captures the distinctive smoothness of bee’s nectar – with none of the sweetness.”

Albert Savarese, Director & Partner at StillTheOne Distillery worked closely “to Keep the Buzz” with Chef Lippman to develop a menu that includes Hudson Valley Lamb and Feta Sliders, Spicy Tuna Tartar “Pretzel”, and Foie Gras Mousse with Rhubarb Compote, to be creatively paired with StillTheOne’s most popular spirits that will include Comb 9 Gin, Comb Vodka, and Byram River Rum.

Beer Thursday July 25

The second event joins with the immensely popular craft beers of Westchester’s Captain Lawrence Brewery. Brewmaster Scott Vaccaro will serve up their most popular year-round, seasonal, and specialty beers with Chef Marc Lippman’s distinctive regional menu including Hudson Valley Cheeseburger Sliders, Kobe Beef Corn Dogs, and Classic Crab Cakes with Old Bay Aioli.

Sake Thursday August 15

KikiSake-Shi (Certified Sake Sommelier) Chizuko Niikawa-Helton will don her traditional summer kimono and pour sake at the Poolside Grotto. The sake and assorted sake cocktails have been carefully matched with the creative menu of Chef Marc Lippman.

Chizuko (also a Certified Sake Samurai 2012) will be pouring Sake Discoveries’ clean, dry Hakkaisan Junmai Ginjo, a refreshing, unpasteurized sunflower yeast Amabuki, and a Nanbu Bijin plum sake as a complement to Chef Lippman’s Fried Oyster’s with Siracha and Oshinko, Peking Duck Spring Rolls, and Soft Shell Crab “Sliders” with Ginger Aioli. Although sake is often referred to as rice wine, sake is produced by a brewing process more like that of beer.

Lippman is popularly known for his fresh and creative approach to “simple yet flavorful” cooking style that uses local ingredients to bring out food’s natural essences and flavors. True to his “less is more” philosophy, Lippman relies heavily on the abundant and varied natural resources of the Hudson River Valley for inspiration.

Each event is from 7:00 – 9:00 PM and is offered at $68++ per person. The series of Poolside Summer Events is offered for $185++ per person for all three culinary events. Reservations are required. (914) 631 3646.

Castle Hotel & Spa

Castle Hotel & Spa features the rich, time-honored ambiance of Old-World style and elegance with contemporary amenities and is only 25 miles north of Manhattan. Accommodations include 31 luxurious guest rooms and suites of more than 1,000 square feet each. Each room features all the amenities you expect – and more. The Castle is highlighted by intricately carved stairways of dark burnished wood, glowing sconces, mammoth hand hewn oak beams and leaded-glass windows. The new THANN Sanctuary Spa is the first of its kind in the United States. Known throughout Asia as an oasis of peace and tranquility, THANN offers a wide variety of luxurious spa treatments based on the art of natural therapy, where all the senses are awakened by the unique holistic spa concept and ambiance.

Castle Hotel & Spa also features the internationally acclaimed Equus restaurant which serves a distinctive Auberge-style, natural French-inspired cuisine under the creative direction of award-winning Chef Marc Lippman.
Castle Hotel & Spa is perched majestically atop one of the highest points in the region overlooking the historic Hudson River in the lower Hudson Valley of Westchester County, NY. The award-winning estate is a member of Small Luxury Hotels of the World and Historic Hotels of America and sits on ten tranquil wooded acres that provide a respite of refinement and luxury with Old-World elegance.

Castle Hotel & Spa features 31 traditionally appointed guest rooms and suites, 4,100 square feet of meeting and event space, 24-hour health and fitness center, whirlpool, landscaped jogging paths, and a spectacular outdoor seasonal swimming pool. The renowned Equus restaurant has received Four Diamonds from AAA and Five-Star Diamond Award from The Academy of Hospitality Sciences. It was named to Conde Nast’s “Gold List” and the elite Top Twenty US Small Hotels. Equus is highly rated from Zagat for extraordinary food, service and décor and received the prestigious Award of Unique Distinction from The Wine Enthusiast Magazine.

Bird's Eye View of The Castle

Castle Hotel & Spa is owned and managed by Sankara Hospitality Group, known throughout the world for creating and managing contemporary luxury hotels that are defined by their warm and vibrant personality, and inspired by the spirit of their location. Sankara is passionate in their belief of offering a service that is effortless, personal and genuine, enabling its guests to do the things they value most. For additional information, visit the website at: http://www.castlehotelandspa.com/ or call 914 524 6366.

U.S. News 2013 Top Hotels in the USA
A Proud Member of The Small Luxury Hotels of the World and Historic Hotels of America
Sankara Hospitality Group
Rated Best of the Decade by Westchester Magazine
The Knot Best Wedding Place 2013

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