great chefs! - Greenwich Hospital Foundation Home
Transcripción
great chefs! - Greenwich Hospital Foundation Home
GRE AT CHEFS! AARÓN SÁNCHEZ DEBRA PONZEK TOMATOES The Saucy Truth WEIGHT LOSS 8 Top Tips to Keep it Off CHRONIC PAIN How to Work it Out PLUS 33 Great Chefs Recipes Source Book Services and Programs Provided by Community Health at Greenwich Hospital A Magazine to Benefit Community Health at Greenwich Hospital EXPERIENCE CLAY Services & Amenities: • State of the Art Exercise Equipment • Golf Studio with GEARs, Flight Scope & Club Fitting • Rooftop and Fireside Lounges • Dedicated Spin, Yoga, Pilates & Master Studios • CLAY DX Lab: Biochemical & Nutritional Services • Concierge Services • Personal Training & Private Pilates Instruction • CLAY Cafe by Maison Prive • Child Minding • Sports Performance Training • Sauna, Steam and Luxury Amenities • Full Service Spa To arrange your visit Contact [email protected] or call 914.937.5000 11 Riverdale Avenue, Port Chester, NY 10573 • www.insideclay.com SAVE THE DATE presents an evening Benefiting the Pediatric Department and Neonatal Intensive Care Unit at Greenwich Hospital Saturday, June 27, 2015 Co-Chairs: Brooke Bremer and April Larken For more information, please contact the Greenwich Hospital Foundation 203-863-3865 [email protected] www.greenwichhospital.org | The Magazine for Greenwich Hospital 1 14 24 18 4 Welcome 28 9 Greenwich Hospital Social A look back at 2014’s fabulous fundraisers 14 Profile: Chef Aarón Sánchez Celebrity chef brings his Latin American flair to Stamford 18 Profile: Chef Debra Ponzek Superstar chef in our own backyard 24 Managing Weight Loss Why it’s so hard to keep it off 43 28 Exercise and Chronic Pain Movement is key to long term relief 32 The Saucy Truth about Tomatoes The history and health benefits behind this tasty fruit 32 35 Great Chefs’ Recipes 33 top chefs share their secrets with you 35 64 Community Health Source Book A listing of Greenwich Hospital outreach services, programs and support groups Cover Chefs Debra Ponzek and Aarón Sánchez on location at Paloma, Stamford Photograph by Kit Kittle 2 The Magazine for Greenwich Hospital | www.greenwichhospital.org 35 RIVER ROAD, COS COB, CT 06807 SAKS FIFTH AVENUE salutes GREENWICH HOSPITAL. GREENWICH, 205 GREENWICH AVE. 203.862.5300 151595_GREENWICH_HOSPITAL_8.5X11_JL.indd 1 2/9/15 12:46 PM WELCOME Dear Friends, I have been inspired by the outpouring of generosity from our hospital supporters who contribute to the health and well-being of all our neighbors throughout Fairfield and Westchester counties. It is a great honor to be writing to you from the president’s desk at Greenwich Hospital. While I have been a hospital administrator for more than three decades, I have been at Greenwich Hospital for just eight months and at its helm as the interim president since January. Yet, in my short time here, I have been inspired by the outpouring of generosity from our hospital supporters who contribute to the health and well-being of all our neighbors throughout Fairfield and Westchester counties. Greenwich Hospital’s Great Chefs event is a perfect example of charitable businesses and individuals coming together for the good of our communities. This year, we were fortunate to have had nearly 60 top chefs from restaurants and catering companies and beverage distributors donate their time, talent and resources to ensure the success of our annual culinary fundraiser. Along with esteemed honorees, Chefs Aarón Sánchez and Debra Ponzek, this gifted group of professionals provided a feast of food and drink for nearly 400 guests who came out on March 6 to support the important work of Community Health at Greenwich Hospital (CH@GH). It was a wonderful evening of dining and dancing for a worthwhile cause. Proceeds from Great Chefs help sustain and enhance hundreds of community outreach initiatives. CH@GH touches the lives of more than 20,000 individuals each year through such services as free health screenings, health education programs for school children as well as adults, and support groups for individuals and families coping with chronic illness. For countless individuals, CH@GH is a vital link to wellness, providing such essential services as free health and nutritional counseling, free mammograms and free prostate cancer screenings. This year’s Great Chefs participants and guests were indeed vital components of the evening’s accomplishments but much goes on behind the scenes as well. The tireless efforts of co-chairs Jenni Salinas and Janet Delos and their committee, the many businesses which sponsored the event and donated to our auctions, and those that advertised in this magazine also deserve recognition and thanks. Sincerely, NORMAN G. ROTH INTERIM PRESIDENT AND CEO, GREENWICH HOSPITAL 4 The Magazine for Greenwich Hospital | www.greenwichhospital.org Jim Wright Vice President Cynthia Catterson Editorial Director Stephanie Dunn Ashley Director, Special Events Katia Michailidis Contributing Writer Raina Cheikin Associate, Special Events Robin Loughman Editorial Advisor Andrea Guido Associate, Special Events Advertising Sales John Strawbridge Foundation Officer Greenwich Hospital Foundation Staff Sue Bradshaw Financial Analyst Sheila Cameron Senior Officer, Stewardship and Donor Relations Cynthia Catterson Senior Officer, Communications Ginny Downer Database Coordinator Ned Forster Foundation Systems Specialist Jackie Hvolbeck Associate Katia Michailidis Director, Major Gifts Kathleen Minarik Director, Fund for Greenwich Hospital John Strawbridge Foundation Officer Kim Harke Sushon Web Specialist The Magazine for Greenwich Hospital is a publication of Greenwich Hospital Foundation. Greenwich Hospital Foundation would like to thank all our advertisers for their support. All proceeds from this issue of The Magazine for Greenwich Hospital benefit Community Health at Greenwich Hospital. For more information about advertising opportunities, please contact us at: Greenwich Hospital Foundation 35 River Road, Cos Cob, CT 06807 203-863-3865 [email protected] 6 The Magazine for Greenwich Hospital | www.greenwichhospital.org SALUTES THE 2015 GREAT CHEFS HONOREES, AARÓN SÁNCHEZ AND DEBRA PONZEK. Thank you for continually bringing your culinary expertise, as well as your compassion, to our great community. Serendipit y y t i p i WILLIE d n e r e S GEIST LIVING IN FAIRFIE living fie in fair ld & fall on fashi ! issue eaUty bags, b & more and scotl f gol ay! getaw Marthart’s Stewa t one-pso l mea 14 be r 20 se pt em til 10/ 2/2 014 y Un Dis pla h e st westc er LD & WE STCH ies count ESTER C OUNTIE S Exclusiv TODAY SH e! OW’S ive! Exclus ty chriso gt n turlinburns iCon & SUMM BLOWOUER T! BUR ON LIFE IN THE ’BURB S GERS, BEERS, BOOKS, GOLF GADGETS, & MORE n fashio Der for CrUsa s-to-be mom & westchester counties living in fairfield Serendipity the BEST BEAC H ST SUNHATYLSE & SHADES travel issue AUG UST 201 Disp lay Unt 4 il 9/1/ 201 4 School: Section 1025+ ExtraorDinary aDvEntUrEssere to ndipitysoc cuba, portugal, , DUates, ra botswana, belize area g Clothes & KiDs’ ags and more! lUnChb ial.com Fir Annust LOCA al L MA LY AWARDE DS! our top 100! where to eat, shop and go in 2015 P lus: REFRESHIN G RECIPES l.com itysocia serendip february 2015 Display Until 3/1/2015 serendipitysocial.com Plus get healthy & sleep better in the new year Fairfield and Westchester Counties’ premier lifestyle magazine filled with the area’s best in beauty, fashion, food, health, home and more. Plus! Don’t miss our annual signature events, including Greenwich Wine + Food Festival, Design Market and Girls Night Out fashion show. serendipitysocial.com www.greenwichhospital.org | The Magazine for Greenwich Hospital 7 We are proud to partner with The Greenwich Hospital Foundation in support of Community Health at Greenwich Hospital. Flowers for shindigs big and small. 239 E Putnam Ave, Cos Cob, CT 203.661.4143 dirtfloral.com 8 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREENWICH HOSPITAL SOCIAL 2014 Ve n e z i a Ga l a 1 4 2 3 5 2014 Venezia Gala Saturday, October 25 was a night of glamour and celebration when Greenwich Hospital honored retiring President and CEO Frank A. Corvino with the Chairman’s Award at the hospital’s annual gala fundraiser, Venezia. More than 550 friends, family members, colleagues and guests joined in the festivities at this black tie masked ball which benefited the hospital’s oncology services. During the evening program, co-chairs Melanie Urick Baschkin and Nisha Hurst each made impassioned speeches about their personal experiences with the talented and compassionate oncology staff. The homage to Corvino included a moving tribute by Daniel Mosley, chairman of the board of trustees, a video retrospective of the numerous advances achieved at Greenwich Hospital under Corvino’s 26-year leadership, and a presentation by US Senator Richard Blumenthal. The evening concluded with lively dancing to music of the Billy Stone Band, Hank Lane Music. Greenwich Hospital gratefully acknowledges the contributions of its sponsors: Serendipity Magazine (main media sponsor) Acqua Panna, Betteridge, The Dilenschneider Group, ENCON Indoor Comfort and Energy Solutions, Greenwich Magazine, NEBCO Insurance Services, LLC, Perrier, Richards of Greenwich, Saks Fifth Avenue Greenwich, S. Pellegrino, Tiffany & Co., Wadia Associates and Yale New Haven Health System. 6 7 8 9 1 Maura and Frank Corvino 2 L iz and David Boutry 3 Warren Lagerloef, Barbara and Henry Miller and Lisa Lagerloef 4 Margie and Bruce Warwick 5 Richard and Ellen Richman 6 Brian and Nisha Hurst, Missy and Laurance Baschkin 7 Michelle and John Binney, Julia and Tom Dunn 8 Alicia Joslin, Nancy Lynch and Pat McLaughlin 9 Decor by Renny & Reed, NYC PHOTOS BY EL A INE UBIÑ A www.greenwichhospital.org | The Magazine for Greenwich Hospital 9 GREENWICH HOSPITAL SOCIAL u n de r t h e sta r s 2014 2 1 4 3 5 Under the Stars 2014 7 6 8 9 1 Timothy and Willow Oberweger, Kathleen and Eric Janssen 2Reynold Jaglal, Drew Marzullo, Demetri, MD and Janet Delos 3Modestus Lee, MD, Danielle and Gregg Clark and Barry Witt 4 Brooke Bremer, Frank Corvino, Jessica Reardon, RN and Lauren O’Malley 5 Stephanie Stellwagen, Brenda Tananbaum, Kerry Gilden and Monica Garrido 6Amanda and Seth Miller, MD 7 Jeffrey Brown, MD, Sue Brown, RN, MS, and Stelios Theofanidis, MD 8 Kimberly Salib, Jessica Adams, JP and Ashley Bruynes and Mimi Citarella 9 Meredith Shames, Chris and Leigh Hansen PHOTOS BY EL A INE UBIÑ A 10 The Magazine for Greenwich Hospital | www.greenwichhospital.org Ships at anchor inspired the nautical theme of this year’s Under the Stars event that raised funds for the Neonatal Intensive Care Unit (NICU) and Pediatric Department at Greenwich Hospital. The July 11 benefit, which took place at Riverside Yacht Club, drew more than 300 guests from Fairfield and Westchester counties. Greenwich residents Brooke Bremer, Lauren O’Malley and Jessica Reardon, RN, served as this year’s co-chairs. On this occasion, Greenwich Hospital honored Sue Brown, RN, MS, senior vice president of patient care services and chief nursing officer. Brown was the driving force in transforming the Maternity, Labor and Delivery department into a multi-disciplinary service line that offers mothers and mothers-to-be a level of comprehensive care unparalleled in our region. Event attendees enjoyed special signature SpikedSeltzer Mojitos with dinner and dancing against the scenic backdrop of the Long Island Sound. The evening also featured an exciting array of silent, live and wine auction items. Serendipity Magazine (main media sponsor), BMW of Greenwich, EBP Supply Solutions, Greenwich Magazine/Moffly Media, NEBCO Insurance Services, Nestlé Waters North America, Sail to Sable, Sebass Events and Entertainment, SpikedSeltzer, Turner Broadcasting and Vineyard Vines were corporate sponsors of this event. GREENWICH HOSPITAL SOCIAL 2014 g r e at c h e fs 1 3 2 4 5 Hail to the Chefs! More than 350 guests turned out for the 29th annual Great Chefs event, an evening of divine dining and dancing in support of Community Health at Greenwich Hospital. Mary Jane and Peter DaPuzzo of Riverside, CT chaired this event which celebrated the achievements of Honored Chefs Rui Correia of DOURO Restaurant Bar in Greenwich, Christian Petroni of Fortina Restaurant in Armonk and Adam Truelove of Napa & Co., in Stamford. Chefs and participants from more than 50 of the finest restaurants and catering companies in Connecticut and New York dished up their specialties for area residents who gathered on Friday, March 7, at Westchester Country Club in Rye, NY. Wine and beverage distributors were also on hand to pour samples of their choice libations. Much gratitude goes to Serendipity Magazine (main media sponsor) and other event supporters: Acqua Panna, Broken Shed New Zealand Vodka, DIRT Floral, Equinox, Greenwich Magazine/Moffly Media, Hearst Media Services, Jose Maria da Fonseca, NEBCO Insurance Services, Perrier, Roam, S. Pellegrino, Saks Fifth Avenue Greenwich, SpikedSeltzer, and Whole Foods Greenwich. 6 7 8 9 1 Samantha Cleaves, Diane and Rick Viton, Amy Carbone and Candace Smoller 2Senator Richard Blumenthal, Maura and Frank Corvino 3Janet and Demetris Delos, MD, Jenni and Eric Salinas 4 Chip and Pam Olney, Anne and David Juge 5 Chefs Christian Petroni, Rui Correia and Adam Truelove 6Mary Jane DaPuzzo, Kathy Carley-Spanier and Peter DaPuzzo 7 Luis Carranza, Anshu Viyarthi and George Escobar — Le Penguin 8 Table design by Dirt Floral 9 Conor Horton, Francois Kwaku-Dongo and Andrew Thomas — eleven14 kitchen PHOTOS BY EL A INE UBIÑ A www.greenwichhospital.org | The Magazine for Greenwich Hospital 11 The Greenwich Hospital Auxiliary “An Apple A Day…” Commit to a Healthy Lifestyle Support COMMUNITY HEALTH AT GREENWICH HOSPITAL The Auxiliary 12 The Magazine for Greenwich Hospital | www.greenwichhospital.org www.greenwichhospital.org | The Magazine for Greenwich Hospital 13 AARÓN SÁNCHEZ Award-winning chef brings Latin flair to Stamford Celebrity chef Aarón Sánchez is a familiar figure to fans of cooking shows like Food Network’s Chopped and Cooking Channel’s Taco Trip. However, his well-earned place among America’s leading Latin American chefs reflects nearly three decades in the kitchen cultivating a unique fusion of contemporary cooking techniques with traditional Latin American cuisine. 14 The Magazine for Greenwich Hospital | www.greenwichhospital.org W ith his newest restaurant, Paloma, which opened in Stamford, CT in June 2014, Sánchez drew upon his extensive travels throughout Central and South America to introduce a delicious diversity of dishes from those regions. “This restaurant is my love letter to Latin America,” he explained. “I don’t want it to be pigeon-holed as just another Mexican restaurant because the foods of Central and South America are about so much more than that.” The result is a lively dining spot showcasing Sánchez’s exciting blend of traditional multi-flavored recipes prepared in new and unusual ways. Indeed, one would be hardpressed to find a commonplace burrito on Paloma’s menu. Instead there is an array of raw bar specialties such as Tuna Tiradito with Mango Aji-Amarillo Sauce and Louisiana Caviar and Lobster Ceviche with a Passion Fruit Habanero Sauce. Small plate highlights include Albóndigas with Chipotle Broth and Mint, and Chorizo and Sweet Plantain Empanada with Mole. Those who prefer larger, shareable plates have their pick of such savory selections as Pollo Pibil – Whole Roasted Chicken Marinated in Achiote Habanero Sauce with Pickled Salad and Tomahawk Steak for Two with Chimichurri Sauce and Epazote Béarnaise accompanied by a wild mushroom salad and bone marrow and short rib enchilada. PHOTO BY: COOKING CHANNEL 2015 GREAT CHEFS HONOREE 2015 GREAT CHEFS HONOREE PHOTO BY: CLAY WILLIAMS PHOTOGRAPHY Solid roots Using fresh and pure “My mainstay A first-generation Mexicaningredients is a hallmark of of customers has always American, who spent his Sánchez’s standards; even been people from childhood in El Paso, TX, the tap water is filtered Fairfield and Westchester and New York City, Sánchez through a state-of-the-art developed a natural interest water purification system. who would come in creating flavorful foods Located in the redeveloped into the city...” from south of the border. Harbor Point section of the His grandmother, Aida Gabilondo, was a cookbook city, the 250-seat Paloma offers ample indoor and outdoor author, and his mother, Zarela Martinez, is widely regarded dining overlooking Stamford Harbor. Its inviting space is as the doyenne of authentic regional Mexican cuisine. infused with an abundance of natural light and features Sánchez started cooking at an early age, helping his mother slatted mahogany accents, ceilings of Nubby Yucca Poles prepare food for her catering business. His introduction to indigenous to the American Southwest and Central a professional kitchen came at age 11, when his mother America, and floating thatched reed canopies. Equally opened the acclaimed Zarela Mexican restaurant in 1987 in appealing, the second floor features a cozy private dining New York City. From there he branched out to work at other room, fireplace and landscaped terrace for al fresco dining. restaurants and with other chefs. With a number of New York City restaurants under his His culinary education included a summer apprenticeship belt, Brooklyn resident Sánchez is happy to be in Fairfield at the age of 16 with his mother’s former mentor, Chef County. For him, Connecticut offers the opportunity to Paul Prudhomme, the Louisiana king of Creole cooking. satisfy his customers away from the pressures of New York. Following high school graduation, Sánchez returned to “My mainstay of customers has always been people from New Orleans to work with Prudhomme for a year. Treated Fairfield and Westchester who would come into the city,” as a member of the family, he learned firsthand the myriad he noted. “I wanted to bring my food to them, and move of details that go into the making of a great chef. away from the cut-throat competition in New York and Continued on page 16 the unhealthy lifestyle that goes along with it.” www.greenwichhospital.org | The Magazine for Greenwich Hospital 15 2015 GREAT CHEFS HONOREE “What I learned under Chef He regularly travels to “There are so many Prudhomme was more than Argentina and Colombia to extraordinarily talented just about cooking,” Sánchez film his Spanish language chefs cooking today, reflected. “I learned how cooking series, FOX Life’s and that continually to taste and create multiple 3 Minutos con Aarón, and to layers of flavor. He trained my Mexico for Motochefs, where challenges me to think of palate to taste the herbs, the he motorbikes to 26 Mexican new ways of working within soil and sea, and how flavors cities in 26 days, uncovering my own cuisine...” change through cooking.” top restaurants along the way. Sánchez also credited By his own account, Prudhomme for the life lessons he considers essential to a Sánchez spends between 200 and 250 days a year on restaurant’s success. “He taught me about the importance of the road, visiting his restaurants, filming for television, working as a team and humbling oneself to the customers endorsing his line of signature cookware and visiting you serve.” Additionally, Sánchez noted the importance of his 4-year old son, Yuma, who lives in California with marketing and self-promotional acumen which catapulted Sánchez’s ex-wife. His travels take him to Latin America the larger-than-life Prudhomme into stardom well ahead of at least four times a year, he said, either for business or the crowded arena of celebrity chefs we know today. pleasure, where he is on the lookout for new ways to prepare Sánchez took the lessons to heart as he pursued his career, the local food. stopping first to study for a year at the culinary college at “I draw my inspiration from the open markets and Johnson and Wales University, and eventually opening the older women who have been cooking their entire restaurants in New Orleans, Baltimore and New York. In lives,” said Sánchez. “They possess the oral history of Latin addition to Paloma, Sánchez is co-owner of the Johnny American cooking that you just can’t find anywhere else.” Sánchez restaurants, popular farm-to-table taqueriás in Back at home, his culinary imagination is stimulated by the New Orleans and Baltimore. creativity of his peers. “There are so many extraordinarily talented chefs cooking today, and that continually challenges me to think of new ways of working within my own cuisine,” Sánchez said. Despite the many demands on his time, Sánchez, an avid music fan who writes poetry, has no intention of slowing down anytime soon to rest on his laurels. “My biggest fear is complacency,” he said. PHOTO BY: FOOD NETWORK A star is born Sánchez’s television debut came at the age of 21 and he has been a media presence ever since. Now, at age 38, Sánchez is a regular judge on Food Network’s Chopped and star of Cooking Channel’s Taco Trips, where he takes on one city per episode in search of the best local taco shop. Aarón Sánchez with Chopped host Ted Allen, and judges Marc Murphy and Maneet Chauhan 16 The Magazine for Greenwich Hospital | www.greenwichhospital.org FALL FASHION! rary world’s NER: The lite A PAGE-TURview of Fairfield County provocative Celebrating STRENGTH: ELEGANCE &our rich equestrian history 100 years of BITCOIN DE Do you know MYSTIFIED should about everything you the new curren cy? 2014 | $5.95 THE FOOD ISSUE OCTO BER BONU S INSID DEAL S STEA LS AND -BOR DER OVER -THE TS HOT SPO IDAY HOL IAL RENE URS MOM TREP WOR LD OF THE FOOD S HIDD EN GEM H C I W N E E R G es H Stori EENWIC G UP GR GROWIN HOSTING T EC the PERFY PART mes, Unique The ons, tati Chic Invi MARGARET HAYES ADAME FIND WHE RE TO Entertaining BEST THE President uette NTS of Fashion Group Etiq EDIE LOCA L INGR International and EXPL BRIGHT, BOLD + JUST BEGINNING FEBRUARY 2015 | $5.95 TRIP S LIFEOF A TIME } THE POWER ISSUE BEST FRIE TO FAMI ND LIES Mar y Fetche t JA NU AR Y 20 15 | $5 .95 Golf with Paraglid a Legend Ski with e off the Grea Explorine an Olympian t Wall Brings hundreds Boar thofthe Jungle millions ofddollars sit with e Orient Expres toVisupercharge the TravelOlympicsan African Tri s and mlike a Roya be ore! l } ★ ★ ★ E IES OF TH AL THE LAD INTERNATION H IC L W A N IV T EE GR FILM FES IG PLANS B T SOME HAVE GO Drives the business of global fashion and creates design superstars THE W ORLD OUTS TAND TEEN VOLU ING NTEE R Ke vin Wing OUTS TAND EDUC ATIOING ADVO CATEN Julie Far yniarz } YW L L O H ORE 20 Publishes the top 2014 | $5.95 LIFET IME ACHI EVEM ENT AWAR D Rober t & Patric ia Philli ps BUSI NESS GOOD NEIG HBOR business magazine in the nation while boldly building its industryleading website NOVEMBER OUTS TAND GRAS SROOING PION EER TS Alexa ndra Walla ce- Currie Andy Fox ES COM OD! E R HE O WH EN OP TIM ISM WIN S • BEST HEAL ADVO CATETH Dana & MikeS McCre esh MICHAEL PERLIS LISA BAIRD President & CEO10 TEENS TO WATCHCMO of the U.S. Olympic of Forbes Committee BEST FRIE TO WOM ND EN Medh a Thom as TRAGEDY & The Red Cross TRIUMPH shelter from theoffers storm CHAMPIO NS of FASHION. MEDIA. SPORTS. EATI NG SPEC taining tips enter Unique g spirituality Findin day trips Festive more! • STO RIE S OF WH AT HA PPE NS OUTS TAND ENVI RONM ING ENTA ADVO CATE L Richa rd Hokin ES FOR GREA T PLAC THE BAR DINN ER AT bonds family ve and ship, lo nd ie fr of E BEST LAWYERS FAIRFIELD COU IN NTY HEAL THY t a ste s go o d ) ally (that actu DOWN THE What’s trendi AISLE in glam weddi ng now ng style GREENWIC H 190+ SEPTEMBER 2014 | $5.95 +TO P IN FAIR DOCT FIELD ORS COUN TY We are proud to support GREENWICH HOSPITAL Come check out the best of Fairfield County living at: ilovefc.com 205 Main Street, Westport, CT 06880 P 203 222 0600 F 203 222 0937 [email protected] www.greenwichhospital.org | The Magazine for Greenwich Hospital 17 2015 GREAT CHEFS HONOREE PROFILE: PHOTO BY: BOB CAPAZZO CHEF DEBRA PONZEK W PHOTO BY: BOB CAPAZZO When it comes to finding work/life balance while pursuing a successful career, award-winning chef Debra Ponzek has created the perfect recipe. 18 The Magazine for Greenwich Hospital | www.greenwichhospital.org ith Aux Délices foods by Debra Ponzek, the thriving gourmet take-out and catering business she co-founded with her husband Gregory Addonizio 20 years ago, Ponzek established a culinary niche that indulges her love of cooking fine foods and allows time for life’s pleasures including mornings at the gym, and home-cooked family dinners every night. Indeed, Ponzek has come a long way since she made the bold move out of the spotlight as the three-star chef at New York’s trendy Montrachet restaurant in 1994. At the time, the New Jersey native was enjoying a meteoric culinary career where she was considered a peer among such superstar chefs as Jean Georges Vongerichten, David Bouley and Bobby Flay, to whom she was married for two years. After seven years of long hours and high pressure in the kitchen, however, Ponzek took stock of where she wanted to be in the future and decided to make a change. “A lot of people thought I left New York because I wanted to have kids and write cookbooks, which I did as well, but it was really because I had always been fascinated by the concept of having a take-out gourmet food store where 2015 GREAT CHEFS HONOREE Ponzek discovered a love of cooking at an early age by trying out Betty Crocker recipes on family members. people could get good quality food without having to go to a restaurant. I wanted to see what I could do with the idea,” she said. Now the mother of three and author of four cookbooks, Ponzek has built a solid brand over the years. She has expanded the business from her original shop in Riverside, CT to include locations in downtown Greenwich, Darien and Westport, and added corporate and home delivery services, a cooking school and Aux Délices Events, a full-service catering and event planning division. From Betty Crocker to culinary superstar Ponzek discovered a love of cooking at an early age by trying out Betty Crocker recipes on family members. She didn’t consider a culinary career at first; instead she pursued an engineering degree at Boston University. It was when she helped cook at dinner parties with a few friends who had graduated from the esteemed Culinary Institute of America that she got hooked. She left Boston for Hyde Park and graduated from the institute in 1984. Her first big break came when she was hired by Chef Dennis Foy to work in the kitchen of his New Jersey restaurant, Tarragon Tree. Before long, Ponzek was named head chef at Toto, another Foy restaurant. Foy was one of the early chefs to build a following for his farm-to-table philosophy, and although Ponzek described him as a passionate taskmaster, she credited Foy for honing her talent and skill in freshly prepared nouvelle French cuisine. From Toto, Ponzek moved into Manhattan at a time when the restaurant scene was undergoing a renaissance that heralded the arrival of hot spots such as Union Square Cafe, Gramercy Tavern and Jean Georges. Restaurateur Drew Nierpont’s Montrachet was among these elite when Ponzek arrived as sous chef. Ten months later she was appointed head chef. While at Montrachet, Ponzek earned numerous awards, including consecutive three-star ratings from The New York Times. She was selected as one of the “Ten Best New American Chefs” by Food and Wine magazine and in 1990 was named “Chef of the Year” by the Chefs of America Association. A year later, she received the coveted “Rising Star of the Year” award by the James Beard Foundation and was the first American to win the prestigious “Moreau Award” for culinary excellence from the Frederick Wildman and Sons Company. From concept to customers Moving out to suburban Connecticut was just one of the changes Ponzek had to make when she first opened Aux Délices. She originally planned to adapt the kind of food she had been preparing in New York for busy gourmands on the go. But her new clientele surprised her with a culinary challenge of an entirely different sort. Not only did they come in to satisfy their inner foodie, they also wanted choices that would appeal to their kids. “We started out with things like pheasant on the menu, but then customers would ask for things like lasagna, turkey tetrazzini and chicken fingers,” Ponzek recalled. “I had never made that type of food before.” She quickly adapted to make Aux Délices a one-stop prepared food shop that also included imported items from France, Spain and Italy. That’s why on any given day, entrées may include such epicurean choices as filet mignon with horseradish crème fraiche, duck and pork cassoulet and roasted salmon with pomegranate orange vinaigrette, alongside panko crusted chicken tenders, lasagna Bolognese with house-made pasta and crab cakes. One thing that has never changed, however, is Ponzek’s insistence on high-quality, fresh foods. “I decided that if I was going to make lasagna, it would be the best lasagna that it could be, using pasta made in the store, our own sauce and the finest ingredients,” she said. Food sold by the pound is made daily in the kitchens at each Aux Délices location, while salads, soups, sandwiches and microwavable dinners are prepared and packaged at a larger commercial kitchen in Stamford. Pasta, pesto, salad dressings and mayonnaise are just some of the ingredients freshly prepared in-house. Planning menus, updating the website – www. auxdelicesfoods.com – and visiting the Aux Délices kitchens Continued on page 20 www.greenwichhospital.org | The Magazine for Greenwich Hospital 19 2015 GREAT CHEFS HONOREE are just a few of the daily tasks of this chef and savvy businesswoman who said she works as hard as she did in restaurants, but the pressures and pace are not as grueling. Plus, with her husband as business partner and capable staff, Ponzek enjoys a certain degree of flexibility in her schedule to share special moments with her children. And it gives her the opportunity to participate in popular community events like the Greenwich Town Party and Greenwich Hospital’s Great Chefs benefit, where this year she was the esteemed honoree along with chef Aarón Sánchez. “I still work long hours, but each day is different with new challenges,” she said. “I love what I do. I never expected it to be this much fun.” Moving out to suburban Connecticut was just one of the changes Ponzek had to make when she first opened Aux Délices. 20 The Magazine for Greenwich Hospital | www.greenwichhospital.org Greenwich Hospital Bendheim Cancer Center ARCHITECTURE ARCHITECTURE PLANNING INTERIOR ARCHITECTURE STRUCTURAL ENGINEERING LANDSCAPE ARCHITECTURE CONSTRUCTION SERVICES Atlanta GA Boston MA Glastonbury CT Syracuse NY p 860 657.8077 www.slamcoll.com Personalized Healthcare...The Way it Should Be W e are excited to announce our new concierge medical practice, Glenville Medical Concierge Care, which begins May 1, 2015…offering truly patientfocused and personalized healthcare. Our new practice will provide more quality time to not only treat complex issues but to focus on prevention and wellness. Personalized, comprehensive care in a prompt and unhurried fashion reflects the way we believe medicine should be practiced. Please join us! Judith F. Shea, MD Jeffrey S. Puglisi, MD Steven P. Mickley, MD 7 Riversville Road, Greenwich, CT 06831 Phone: 203-531-1808 www.glenvillemedicalconciergecare.com www.greenwichhospital.org | The Magazine for Greenwich Hospital 21 WE ARE PROUD SUPPORTERS OF… …Community Health at Greenwich Hospital. We thank the entire hardworking staff for their invaluable assistance and contributions to the community. 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International Baccalaureate • Montessori (early years) 969 Lake Ave, Greenwich, CT | 203 302 3900 whitbyschool.org/gc2015 | @whitbyschool 22 The Magazine for Greenwich Hospital | www.greenwichhospital.org 203.661.4033 49 River Rd Cos Cob, CT 06807 www.greenwichwaterclub.com Epstein Becker Green is proud to support Greenwich Hospital’s 2015 Great Chefs Benefit ebglaw.com © 2015 Epstein Becker & Green, P.C. www.greenwichhospital.org | The Magazine for Greenwich Hospital 23 WEIGHT LOSS The key to Reasons can be complicated, say leading experts in weight loss management. Emotional, environmental and physiological forces can undermine efforts to sustain a leaner physique. Only when we understand these forces and counter them with proven strategies can we win the battle of the bulge once and for all. As anyone who has lost weight and regained it knows, shedding pounds is just half the battle. Maintaining a trimmer self is equally challenging and all too often a goal unmet. Set point theory Sometimes, personal biology works against you in your quest to stay slim. According to set point theory, everyone has a certain weight range, or set point, that their body is biologically predisposed to maintain in order to function properly. When that set weight is challenged by weight loss, the body will biochemically compete to return to its preferred range. A person’s set point can change at different points throughout life, however. For women, pregnancy and menopause are the most common times for this to occur. Medical conditions such as hypothyroidism and polycystic ovarian syndrome can also redirect set points. Extreme weight gain over a prolonged period of time can adjust set points to a heavier weight range. Fortunately, losing weight and maintaining the loss for several years seems to alter a person’s set point to a lower level. This helps to explain why short-term diets tend to fail, while long-term lifestyle changes that lead to slow and steady weight loss are more successful. Keeping it Off 24 The Magazine for Greenwich Hospital | www.greenwichhospital.org By some estimates, the single predictor of the risk of regain is the amount of time weight loss has been maintained. According to the National Weight Control Registry, which studies characteristics of successful weight loss maintenance, people who manage to maintain significant weight loss for at least two years reduce their risk of subsequent regain by 50 percent. Overcoming obstacles Psychological and environmental factors further complicate the task of maintaining lost weight, according to Joshua Hrabosky, PsyD, a clinical psychologist and manager of Greenwich Hospital’s successful Weight Loss & Diabetes Center. Some people run into problems once they’ve achieved their desired weight, he said. “Without the positive reinforcement of losing one or two pounds each week, people can lose their motivation once they reach their goal,” Dr. Hrabosky noted. Unrealistic expectations about how losing weight could change their lives can also zap the motivation and focus it takes to keep off the pounds. “Maintaining a lower weight requires the same kind of vigilance and self-awareness that it takes to lose it,” he explained. “You need to be mindful of what you eat and your level of daily physical activity. You also need to be on the lookout for old unhealthy eating habits and emotional triggers that lead to overeating.” Environmental factors and personal circumstances can also compete for attention, he added. Caring for a sick family member, for instance, or a change to a more sedentary job or one that requires a longer commute can often lead to regaining lost weight. For some, a single relapse is all it takes to give up the weight management program altogether. “I counsel my patients to accept that at one point or another there will be a period of relapse because situations come up to oppose the weight loss process. It’s a natural part of life,” Dr. Hrabosky said. “Relapse is part of the process, not failure. It’s how you recover from a relapse that’s important.” To get back on track, he advises patients to return to strategies that worked for them in the past, such as keeping a food log and wearing a pedometer to track the number of steps walked in a day. Rye, NY resident Anthony R. Russo, 72, turned to Dr. Hrabosky and the hospital’s Weight Loss & Diabetes Center a year ago. As someone whose weight has fluctuated between 165 and 254 pounds all through adulthood, Russo’s health concerns convinced him to find a new and lasting approach to weight management. The center’s program, which promotes slow, steady weight loss with group support and psychological and dietary counseling, gave him the information and confidence he Getting back on track Regaining lost weight, or “weight relapse,” doesn’t have to mean failure. It’s considered part of a life-long weight maintenance process, as long as you get back on track as soon as possible. Learn how with these tips from Dr. Joshua Hrabosky of Greenwich Hospital’s Weight Loss & Diabetes Center. 1.Accept that relapse happens. 2.Understand why the relapse has occurred. 3.Slowly implement healthy strategies that have worked in the past. 4.Have patience with your ability to recover. 5.If the relapse was because you lost focus, reintroduce food records to regain self-awareness. 6.Create small, reasonable daily or weekly goals. 7.Reintroduce exercise at a low intensity for short periods of time, then gradually increase. 8.Enlist support from friends, family members or a professional. Strategies for success Despite the many difficulties in successful weight maintenance, it can be done. The National Weight Control Registry studies common characteristics of individuals who have succeeded at long-term weight loss. The average weight loss in the study group was 66 pounds. Below are six key strategies participants all had in common. • Engage in a high level of physical activity daily. • Eat a diet low in calories and fat. • Eat breakfast. • Weigh yourself at least once a week. • Maintain a consistent eating pattern seven days a week. • Catch any relapse before it turns into larger gains. sought to lose weight and keep it off. Strategies for grocery shopping, selecting foods in social situations and keeping physically active have all contributed to his progress. A firm believer that a healthy lifestyle is key to weight loss, Russo is in sync with the experts, cautioning, “If you don’t change your habits, you’ll gain it back.” www.greenwichhospital.org | The Magazine for Greenwich Hospital 25 The Greenwich Radiological Group is Proud to Support Community Health at Greenwich Hospital The Greenwich Radiological Group Kapil Desai, MD David Evans, MD Christopher Fey, MD Laura Hodges, MD Linda LaTrenta, MD David Mullen, MD Erez Salik, MD Sarah Stewart, MD Scott Sullivan, MD JUST WHEN YOU THOUGHT YOU KNEW US. Innovative engineering of medical imaging products is in Fujifilm’s DNA. In 1936, just two years after the company was founded, Fujifilm introduced x-ray film. Then in 1981, at the dawn of the digital age, Fujifilm introduced the digital x-ray. Less than two decades later Fujifilm was the first recognized healthcare technology company to offer its web based PACS, giving clinicians access to diagnostic images anytime, anywhere. Conventional Fujifilm Dynamic Visualization™ AND YOU THOUGHT WE WERE JUST THE WORLD’S LARGEST FILM AND IMAGING COMPANY. For more information: www.fujimed.com FUJIFILM, VALUE FROM INNOVATION and DYNAMIC VISUALIZATION are trademarks of FUJIFILM Corporation and its affiliates. © 2014 FUJIFILM Holdings America Corporation and its affiliates. All rights reserved. 26 The Magazine for Greenwich Hospital | www.greenwichhospital.org Scarsdale 914.723.2002 Somers 914.232.2020 Yorktown 914.736.2468 Stamford 203.975.9448 Breathtaking design meets unrivaled craftsmanship in the KOHLER® Tailored vanity collection. No detail was overlooked in the meticulous crafting of this collection, from the premium hardwoods to the new vanity tops, all available in an array of finishes to create your own look. More at bestplg.com www.greenwichhospital.org | The Magazine for Greenwich Hospital 27 Working Your Way Out of Chronic Pain For people debilitated by chronic pain, exercise may be the last thing they want to do. However, a growing body of research suggests that physical activity may be the most effective way to reduce ever-present discomfort and regain quality of life. 28 The Magazine for Greenwich Hospital | www.greenwichhospital.org Like many chronic pain sufferers, Jeanne Temple longed to reclaim the life she had lived before she developed unbearable nerve damage in her left leg. For Temple, enduring the gnawing pain from one day to the next consumed all her physical and emotional energy, overwhelming every aspect of her life. As someone who had always been physically active, Temple mourned the loss of her athletic self. Back in those grim days leading up to October 2010, Temple could never have imagined that she would compete in a triathlon just a few years later. The secret to success, Temple said, was exercise. With help from the Sackler Center for Pain Management at Greenwich Hospital and the hospital’s weekly support group for those with chronic pain, she learned how to keep her pain at bay by slowly rebuilding her strength and endurance through an adaptive program of physical activity. As her mobility Getting Started Start slowly, with a little extra walking, for example. Experts suggest gradually increasing your activity by as little as five minutes one or two days per week until you can build up to four times a week. Then you can slowly increase the length of your exercise time over the course of several weeks or months. Consult with your doctor, physical therapist or personal trainer about which type of exercise is best suited for your condition. Swimming, aqua-aerobic classes and riding a stationary bike are all good sources of gentle aerobic exercise. Stretching, yoga, Pilates, tai chi, and breathing exercises are helpful because they increase blood supply and nutrients to the joints, reduce stress to the muscles and improve coordination and balance. Listen to your body. While some fatigue and soreness is normal when starting an exercise program, ramp down your activity or switch it altogether if it increases your fatigue or any of your symptoms. Conversely, don’t let a feeling of well-being lead you to overexertion. Although it’s tempting to do so, experts warn, you’ll only risk aggravating your pain. increased, so did her energy and sense of well-being and empowerment to take on new challenges. “Chronic pain can rob you of your life force,” said the 55 year old Rye, NY resident. “Exercise sets it aside for a while and allows you to focus on taking care of yourself.” An estimated 100 million Americans suffer from some degree of chronic pain. Unlike acute pain, which is triggered by an injury to the body that can be repaired, chronic pain results from a hyperactive nervous system that sends continuous pain signals to the brain even if there is no injury. It can affect any and all parts of the body, although the lower back, neck, shoulder and knee are most commonly afflicted. Prolonged pain often leads to depression, anxiety and loss of sleep. For some, the intensity and unrelenting nature of the pain makes it difficult to think of anything else. Relationships suffer and productivity at work declines, if it is possible to work at all. People with chronic pain are often afraid to move too much out of fear that they will make the pain worse, which leads to weight gain, muscle atrophy and loss of mobility. Ironically, experts say, inactivity exacerbates pain, while physical movement helps to alleviate it. According to Christian Whitney, DO, director of interventional pain management at Greenwich Hospital’s Sackler Center for Pain Management, regular exercise is an effective pain management tool because it releases endorphins, brain chemicals that improve mood and act as natural pain killers. Exercise provides the additional benefits of increasing a person’s mobility and range of motion. It strengthens muscles and reduces the risk of injury. Dr. Whitney’s multi-modal treatment plan for chronic pain sufferers often begins with the administration of a nerve block and medication to help get the pain under control. Continued on page 30 www.greenwichhospital.org | The Magazine for Greenwich Hospital 29 After that has been achieved, regular activity is prescribed to maintain the improved pain threshold. “Once a patient gets initial pain relief, their body begins to heal on its own and they can incorporate a physical program as an ongoing treatment plan,” he explained. “Our overall goal is to improve the patient’s ability to function and move with ease. Physical activity plays a vital part in achieving that goal.” Dr. Whitney and others stress that patients should discuss with their doctors which forms of exercise would be most appropriate for their individual circumstances. It is crucial, they say, to begin at a slow, adaptive pace that may begin with simple stretching exercises, a short walk or a few strokes in a pool. “I try to get patients to focus on the things that they can do, rather than dwell on what they can’t,” said Joanne Mortimer, LMHC, a psychotherapist who specializes in pain and stress management and facilitates the Chronic Pain Support Group at Greenwich Hospital. “When you begin to exercise, you have to sneak up on your system. You can’t expect to immediately return to a peak level of fitness. It’s a slow process that proceeds in small increments.” Despite chronic pain, Jeanne Temple competed in a triathlon. Not everyone can or should expect to ultimately compete in a triathlon as Jeanne Temple did, but any level of physical activity has benefits and is better than doing nothing at all, explained Mortimer. “When people see that they can begin to do things in an adaptive way, they don’t feel trapped in their bodies anymore. The quality of their lives improves and they begin to feel emotionally empowered to face the bad days.” While exercise can reduce and control chronic pain, in most cases it doesn’t completely eliminate it. “The pain is never really gone,” noted Temple, “but exercise helps minimize it so I can get on with my day.” ywca greenwich YWCA Greenwich proudly supports Community Health at Greenwich Hospital Free Pass One Week Free Trial March 1 – 31, 2015 Enjoy a great facility…state-of-the-art, sparkling clean…new fitness center…6-lane warm water pool…40 group exercise classes weekly…five new locker rooms…sauna, steam, massage, café, art gallery…a home away from home. Join as a Full member during March 2015 and get two, free personal training sessions. Tear out this page and bring it to the Member Services Desk in the YWCA lobby. 259 East Putnam Avenue • Greenwich, CT 06830 www.ywcagreenwich.org 30 The Magazine for Greenwich Hospital | www.greenwichhospital.org Providing Lasting Memories Since 1991 TENTS • CANOPIES DANCE FLOORS STAGING • LIGHTING DECOR AIR CONDITIONING HEATING • CARPETING PH: 203-961-8100 www.northeasttent.com For a Healthy Family Smile. • Painless and considerate approach to dental care • Cosmetic, implant and general dentistry • State of the art onsite dental laboratory • Sedation Dentistry • Always available for emergencies www.greenwichhospital.org | The Magazine for Greenwich Hospital 31 The Saucy Truth About Tomatoes By Katia Michailidis Ah, the tomato! We love it on pizza, in sauces, soups and cocktails, sliced with mozzarella and basil, and just plain with a dash of salt. It comes in all shapes and sizes and colors, including pink, purple, black, yellow and white. B y some estimates, the world consumes more than 60 million tons of tomatoes each year. That’s quite an achievement, considering their humble origins and the long journey across time and terrain that it took for this voluptuous fruit to become a modern dietary staple. Called “xitomati” (plump thing with a navel) by the Aztecs who first started cultivating the plant in 700AD, yellow tomatoes were first introduced to European society in the 16th century by Spanish conquistadors returning from Mexico and South and Central America. Europeans initially prized the fruit for its decorative beauty but considered it poisonous to eat, partly because it resembled the lethal belladonna plant. There was another reason high society shunned it as a health hazard. While the leaves of a tomato plant are indeed toxic, the main danger was the tomato’s acidity, which 32 The Magazine for Greenwich Hospital | www.greenwichhospital.org leached lead from the gentry’s pewter cutlery into their food, causing poisoning and even death. Peasants, who ate with their hands or with utensils made of wood, were not at risk. Thus, the tomato became known first as peasant food. It took more than 300 years for the tomato to gain real popularity with its use in a newfangled culinary invention called pizza. The pie made its debut in Naples in the late 1880s, and Italian immigrants are largely credited with its introduction to America along with a broader tomatobased cuisine. It was in Italy, too, that tomatoes became known as “pomi d’oro” (pomodoro) or “golden apples,” most likely because of their yellow color. The French called them “pommes d’amour” or “love apples,” a term with two linguistic threads, both adding flavor to the tomato’s saucy history. Tomatoes, along with the mandrake plant, are nightshades – a varietal known for its aphrodisiac quality. This alluring connotation is Roasted Tomato Basil Soup compounded by the Hebrew name for mandrake, “dudaim,” which also translates to “love apple.” These erotic associations eventually became so overwhelming to the early church that the Church of Rome banned consumption of the luscious treat, deeming it too scandalous a food to do the soul any good. Its plump, juicy flesh, they thought, would lead to moral corruption, and so it was called “the devil’s fruit.” A perhaps more mundane but no less exotic linguistic possibility is that “pommes d’amour” relates to the Moors of Spain, who introduced tomatoes to North Africa on their travels to Morocco. The fruit’s debut in that part of the world gave rise to the name “pomi dei mori,” or “apple of the Moors.” Aside from potentially awakening the libido, tomatoes are also highly regarded for their positive health effects. Their rich concentration of lycopene delivers multiple antioxidant benefits, boosting bone health, for example, and helping lower total cholesterol, LDL cholesterol and triglycerides. Researchers have also identified some unusual phytonutrients in tomatoes that protect the heart and act against the aggregation (clumping together) of platelet cells. Diets that include tomatoes have also been linked with reduced risk of some neurological diseases and, in a few studies, with helping to stave off obesity. Unlike most other fruits, and vegetables for that matter, the nutritional benefits of a tomato are at its peak when it is cooked. And now, the age-old question: Is the tomato a fruit or vegetable? The definition dilemma is said to date back to 19th century America, where a tariff act placed a 10 percent tax on imported vegetables, but not fruits. Not wanting to pay the fee, an importer argued all the way to the Supreme Court that the tomato was not a vegetable but rather a fruit, and as such, was exempt from tax. With the status of tomatoes a matter of legal importance, the Court ruled that tomatoes were to be considered vegetables (taxable). The decision was based on the popular definition that classified vegetables by use: They are usually served with dinner, not as dessert. However, the courts did not reclassify the tomato botanically. It is a fruit – indeed, a very large berry. Modern day controversies concerning the tomato continue. Is it ok to add sugar to your tomato sauce? (Answer: not if you’re an Italian.) Are canned tomatoes even worth considering? Should a tomato ever see the inside of a refrigerator? Does eating tomatoes when they are out of season make any culinary or nutritional sense? Responses to these and other vexing questions fill the pages of gourmet magazines. Let it be. This devilishly good berry is healthy and delicious any way you slice it. By Roseanna DiStasio, chef/manager, Garden Cafe at Greenwich Hospital 3 pounds fresh plum tomatoes 2 cups large diced onion 2 cups large diced celery 6 cloves fresh peeled garlic ½ cup olive oil 1 ½ quart vegetable broth ½ cup fresh basil Preheat oven to 450°F. Place plum tomatoes, onions, celery, garlic and olive oil in larger roasting pan and cook until soft and darkly colored – about 45 minutes to an hour. Puree mixture in a blender with vegetable broth and basil. Season to taste with salt and pepper and serve. Note: This soup can be served both hot or cold. One cup of heavy cream may be added at the end for increased depth of flavor. Tomato Tidbits •China is the largest producer of tomatoes, followed by the United States, Turkey, India and Egypt. •By some estimates, there are 25,000 varieties of tomatoes grown around the world. •According to the Guinness Book of World Records, the heaviest tomato weighed in at 7 lbs., 12 oz. and was grown by G. Graham in 1986, Oklahoma, USA. •According to the USDA, Americans eat 22-24 pounds of tomatoes per person, per year. About half of that comes in the form of ketchup and tomato sauce. •The scientific name for the tomato is Lycopersicon lycopersicum, which means, “wolf peach.” •It is believed that the ubiquitous Margherita pizza was first created by a restaurateur in Naples, Italy to celebrate the visit of Queen Margarite, the first Italian monarch to do so since Napoleon conquered that country. The creative chef made the pizza from three ingredients that represented the colors of the new Italian flag: tomato sauce for red, mozzarella cheese for white, and basil for green. www.greenwichhospital.org | The Magazine for Greenwich Hospital 33 We would like to express our sincerest thanks to the talented chefs and event participants who make this such an exciting event. A huge thank you to the entire Great Chefs Committee for your commitment and dedication to such a great cause. We also would like to thank all of the sponsors, donors, underwriters and attendees. Without their donations and services this event would not be possible. Lastly, a great big thank you to our esteemed honorees Aarón Sánchez and Debra Ponzek. Janet Delos and Jenni Salinas Great Chefs 2015 Co-Chairs 34 The Magazine for Greenwich Hospital ! u o Y Thank In particular, we would like to express our gratitude to Stephanie Dunn Ashley, Andrea Guido, Raina Cheikin, Jim Wright and the entire Greenwich Hospital Foundation team for their expertise and ongoing support. | www.greenwichhospital.org GREAT CHEFS RECIPES 2015 Great Chefs Recipe Book Chefs Aarón Sánchez and Debra Ponzek shared the spotlight as honorees at the 30th Annual Great Chefs benefit for Community Health at Greenwich Hospital. Greenwich Hospital or Greenwich Hospital Foundation are not responsible for the outcome of any recipe you prepare with instructions from this magazine. While we try to review each recipe carefully, you may not always achieve the results desired due to variations in ingredients, cooking temperatures, typographical errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients. PHOTOGR APHY BY KIT KIT TLE www.greenwichhospital.org | The Magazine for Greenwich Hospital 35 GREAT CHEFS RECIPES 2015 honor e e s Paloma – Chef Aarón Sánchez Albóndigas al Chipotle (Meatballs in chipotle sauce) Servings: 8 Preparation: Ingredients: Mix pork, beef, egg, masa harina and water mixture, and 4 finely mashed garlic cloves. Knead well, adding about 1 teaspoon salt and ½ teaspoon black pepper as you knead. Set aside. 1 pound lean ground pork butt 1 pound lean ground beef 1 large egg 1 cup corn flour (masa harina) mixed with ¾ cup warm water 4 garlic cloves, finely mashed Salt and pepper 3 pounds very ripe unpeeled tomatoes 5 garlic cloves 4 tablespoons vegetable oil ½ cup chopped onion 2 tablespoons instant chicken bouillon granules 1 teaspoon ground cumin Purée the tomatoes with 5 garlic cloves and strain, pushing mixture through sieve or large strainer with the back of a wooden spoon until only the seeds are left. Set aside. Heat oil in a Dutch oven or deep kettle that has a tight-fitting lid and sauté the chopped onion over medium heat, stirring, for 2 minutes. Do not brown. 3 canned chipotle chiles, pureed in a blender with 1 cup cold water 36 The Magazine for Greenwich Hospital | www.greenwichhospital.org Add strained tomato purée and cook, covered, over medium heat, for about 5 minutes, stirring often. Add the bouillon granules and cumin. Cook 2 more minutes. form balls the size of ping-pong balls. Roll each one in the moistened palm of your hand and drop them into the simmering sauce. Raise the heat and bring sauce back to a boil. Correct seasoning – it may require more salt, but add sparingly. Regulate the heat to keep the sauce at a simmer (you should have about 6 to 8 cups of sauce; if not, add water or pure tomato juice). Cover and cook the meatballs without stirring for 3 minutes. Lower the heat to a simmer and continue cooking for 30 minutes. With a spatula, turn the meatballs once while cooking, using caution so as not to break them. Strain puréed chipotle chiles into sauce a teaspoon at a time, and taste as you stir. Add the cumin and stir. To shape meatballs, moisten hands and squeeze out enough meat mixture to Serve warm with corn tortillas or hot buttered corn bread or corn muffins (not sweet ones). White rice goes well, and so does green rice. GREAT CHEFS RECIPES 2015 honor e e s Aux Délices – Chef Debra Ponzek Braised Beef Short Ribs Servings: 4 6 sprigs fresh thyme Ingredients: 2 bay leaves 2 tablespoons canola oil 2 sprigs fresh oregano 4 pounds bone-in beef short ribs 1 sprig fresh rosemary Salt and freshly ground black pepper 1 4 ribs of celery, cut into 1 inch long pieces 2 carrots, cut into 1 inch long pieces 2 onions, diced 6 whole garlic cloves 2 tablespoons all-purpose flour 2 tablespoons tomato paste 2 cups red wine 2 cups beef stock, preferably homemade /3 cup chopped flat-leaf parsley Preparation: Preheat oven to 350˚F. Arrange the oven racks so that one is right in the center and there will be enough room for a Dutch oven. Heat the oil in a large Dutch oven or similar pot over high heat. Season the short ribs with salt and pepper and sear them, turning several times until browned on all sides. You will have to do this in batches; do not crowd the pot. Transfer the ribs to a plate when they are browned. Bring to a boil and then return the ribs to the pot. Add the thyme, bay leaves, oregano and rosemary, cover, and transfer to the center rack of the oven. Add the celery, carrots, onions, and garlic to the pot and cook over mediumhigh heat, stirring often. Take care not to let the garlic burn. Braise for about 2 ½ hours or until meat is very tender and easily separates from the bone. Remove the meat and bones from the pot and arrange on a serving platter. Add the flour and tomato paste and cook for 1 to 2 minutes longer, stirring constantly. Add the wine and stock, scraping the bottom of the pot with a wooden spoon to scrape up any browned particles. Strain the sauce through a colander or large sieve into a large saucepan or bowl, pressing on the vegetables to extract as much liquid as possible. Bring to a boil over medium-high heat, skimming off any fat that accumulates on the surface. Reduce the heat to medium and cook for about 15 minutes or until the sauce is slightly thickened and its flavors intensify. Season to taste with salt and pepper. Pour the sauce over the ribs, garnish with chopped parsley, and serve. www.greenwichhospital.org | The Magazine for Greenwich Hospital 37 GREAT CHEFS RECIPES Appetizers, Sides Dishes and Cocktails Roasted Beet Salad with Red Vein Sorrel, Walnut and Parsley Gremolata by Back 40 Kitchen............................................. p. 39 “Creamless” Creamed Spinach by Benjamin Steakhouse ........................................ p. 39 The Broken Flower by Broken Shed Pure New Zealand Vodka................................. p. 40 Black Truffle-Salsify Soup by Cafe of Love .......................................................... p. 40 Don Julio Smokey Margarita by Tequila Don Julio................................................... p. 41 Castle Crab Cakes by Equus Restaurant............................................................... p. 41 Iberian Cranberry Punch by Evaton, Inc................................................................ p. 41 Lobster Panzanella Salad by Garden Cafe at Greenwich Hospital............................. p. 42 Tuna Sashimi by Good-LifeGourmet..................................................................... p. 42 Harvest Bruschetta by little pub.......................................................................... p. 43 Roasted Sunchoke Soup with Poached Lobster by Mill Street................................. p. 44 Taboulé Quinoa Salad by Myrna’s Kitchen............................................................. p. 44 Bella's Apricot Orange Sriracha Wings by Prima Dolce Company............................. p. 45 Honey Figs with Goat Cheese and Pecans by Red Bee Honey................................. p. 45 38 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES a p p e t i z e r s, si de di sh e s a n d coc k ta i ls Back 40 Kitchen – Chef Pete Lines Roasted Beet Salad with Red Vein Sorrel, Walnut and Parsley Gremolata Servings: 4 Preparation: Ingredients: Preheat oven to 400°F. 6 large beets, washed Place beets, salt, 2 cloves of garlic, bay leaf and fresh thyme in an oven safe container, cover with aluminum foil. Roast for 45 minutes to 1 hour, or until knife easily penetrates a beet. (Cooking time may vary depending on the size of the beets). 1 small bunch of red vein sorrel, washed 1 teaspoon salt 3 cloves garlic ½ small shallot, peeled and finely chopped 1 bay leaf 1 bunch fresh thyme ¼ cup extra-virgin olive oil 2 tablespoons toasted walnuts, chopped well 1 bunch fresh parsley, washed and dried, finely chopped While warm (not hot), wrap beet in a paper towel and rub to remove skin. Peel all beets and set aside to cool completely. Once cooled, slice into bite-sized pieces. 1 lemon, zested Gremolata Preparation: Chop walnuts, parsley leaves and peeled shallot. Zest lemon and then chop ½ the remaining garlic clove. Add all together and mix. Add extra-virgin olive oil and season to taste with sea salt and cracked pepper. In bowl, place cold roasted beets and red vein sorrel then sprinkle with walnut and parsley gremolata. Kosher salt Black pepper Benjamin Steakhouse – Chef Arturo McLeod “Creamless” Creamed Spinach Servings: 8 Preparation: Ingredients: For the clarified butter and the roux: 5 pound bag of frozen, chopped spinach 1 tablespoon flour 3 tablespoons clarified butter 3 tablespoons chicken base Salt White pepper Place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top, and slowly pour into a container, discarding the milky solids in the bottom of pan. Add the flour and stir in quickly to allow the butter to thicken. Spinach Preparation: Add frozen, chopped spinach to a pot of boiling water. Bring back to a boil. After 7 to 10 minutes of boiling, drain the spinach, reserving two cups of the boiling water in another pot. www.greenwichhospital.org Add chicken base, salt and white pepper to 2 cups of the remaining water and bring to a boil. Once boiling, lower the flame and stir in roux to tighten (make it thicker). Combine this mixture with the spinach, stir and enjoy! | The Magazine for Greenwich Hospital 39 GREAT CHEFS RECIPES a ppe t i z e r s, si de dish e s a n d coc k ta i ls Broken Shed Pure New Zealand Vodka – Elizabeth Marks and Andrew Pite The Broken Flower Servings: 1 Preparation: Ingredients: Broken Shed Vodka One part Broken Shed Vodka Club soda (unflavored) One part club soda Elderflower liqueur Splash, per serving, of Elderflower Liqueur Cucumber, peeled and sliced Rocks glass Ice One peeled and sliced cucumber per serving Pour into the rocks glass over ice. "If it ain't Broken, don't drink it." Cafe of Love – Executive Chef Leslie Lampert, Chef De Cuisine Hector Coronel Black Truffle-Salsify Soup Servings: 8 Preparation: Ingredients: In large stock pot, add oil and heat over mediumhigh heat. Add onions, parsnip, celery and sauté for 8 minutes. 2 tablespoons olive oil 3 pounds salsify, peeled and roughly chopped 1 Spanish onion, chopped 1 Russet potato, peeled and diced Add salsify, potatoes, stock and herb sachet. Bring to a boil then reduce heat and simmer for one hour. 1 parsnip, peeled and chopped Add truffles. 7 cups vegetable stock Puree with immersion blender until smooth. 1 clove garlic, minced 1 stalk celery, chopped 1 spice sachet (parsley stems, black peppercorns, bay leaf and thyme sprig wrapped in cheesecloth) 3 ounces black truffles, shaved Season with salt and pepper, then drizzle with truffle oil. Thin soup, if desired, with cream or additional stock. ½ ounce truffle oil Salt Pepper 40 The Magazine for Greenwich Hospital | www.greenwichhospital.org Cafe Of Love GREAT CHEFS RECIPES a p p e t i z e r s, si de di sh e s a n d coc k ta i ls Diageo – Tequila Don Julio Don Julio Smokey Margarita Servings: 1 Preparation: Ingredients: Combine the ingredients in a cocktail shaker over ice. Shake well. Pour into a glass and enjoy! 1 ¾ ounces Don Julio Blanco ¼ ounce Del Maguey Vida Mezcal ¾ ounce fresh lime juice ½ ounce agave syrup Equus Restaurant – The Culinary Team Castle Crab Cakes Servings: 16 (for 4 ½ ounce portions) Crab Cake Ingredients: 3 pounds lump crab meat 3 eggs 2 teaspoons cayenne pepper 1 tablespoon old bay seasoning ½ cup celery, diced Extra-virgin olive oil Mango Aïoli Ingredients: 1 cup mango purée 1 cup mayonnaise 2 tablespoons Dijon mustard Crag Cake Preparation: 1 tablespoon Worcestershire sauce Preheat oven to 375°F. 3 tablespoons lemon juice and zest Sweat off onion, peppers and celery. 1 cup panko bread crumbs 1 ½ cup mayonnaise 2 teaspoons tabasco ½ cup onion, diced ½ cup red pepper, diced Mix all ingredients together, except for the crab and panko. Add the wet mixture to the crab meat and gently fold in the panko. Mold into shape (4 ½ ounce portions) and cover with more panko, freeze until slightly firm. Coat pan with extra-virgin olive oil and heat to medium high. Sear cakes on both sides then place in oven for 3 minutes to ensure the inside is cooked. Serve immediately with mango aïoli. Mango Aïoli Preparation: Mix mango purée and mayonnaise together. Season to taste. Evaton, Inc. Iberian Cranberry Punch Servings: 1 Preparation: Ingredients: Shake on ice. 1 part Offley Ruby Port Garnish with cranberries and orange. 2 parts cranberry juice 3 drops of Black Walnut Bitters Serve. www.greenwichhospital.org | The Magazine for Greenwich Hospital 41 GREAT CHEFS RECIPES a ppe t i z e r s, si de dish e s a n d coc k ta i ls Garden Cafe at Greenwich Hospital – Chef Manager, Roseanna DiStasio Lobster Panzanella Salad Servings: 6 Salad Ingredients: 2 cups cooked lobster meat diced ½ inch 4 cups ½ inch diced country style bread ¾ cup olive oil 2 pints heirloom cherry tomatoes, quartered ½ cup fresh basil, julienned ½ cup shallots, thinly sliced 12 ounces fresh mozzarella cheese, ½ inch diced ½ cup red wine vinaigrette. Salad Preparation: Toss diced bread with ½ cup olive oil, salt and peppers to taste and toast in 300°F oven until golden brown, about 15 minutes. Remove from oven and cool. While bread is toasting mix cherry tomatoes, shallots, fresh basil and remaining ¼ cup olive oil with salt and pepper to taste. Set aside. Gently toss lobster, toasted bread, marinated tomatoes, mozzarella cheese and red wine vinaigrette in a large bowl. Allow to set for a few minutes before serving so that the bread can soak up the juices. Plate on a bed of mixed greens or alone if desired. Red wine vinaigrette Ingredients: 1 teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon dried thyme 2 tablespoon Dijon mustard 2 tablespoon honey 1 cup red wine vinegar 4 cups olive oil 2 cloves fresh garlic, minced Salt and pepper to taste ¼ cup onion, chopped Red wine vinaigrette Preparation: Blend all ingredients except oil in a blender until smooth. Slowly add oil while machine is running until completely emulsified. Add salt and pepper to taste. Dressing may be stored in the refrigerator for up to two weeks. ¼ cup fresh parsley, chopped (or 1 tablespoon dried parsley) Good-LifeGourmet – Chef Eric Korn Tuna Sashimi Servings: 24 Preparation: Ingredients: Slice tuna into 1-inch long thin strips (about ½-inch thick). Set aside. 1 pound of sushi-grade tuna ¼ cup soy sauce 2 oranges 1 Thai chili pepper ½ teaspoon fish sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 bunch of scallions, chopped, as garnish Juice and zest the two oranges. Dice the chili pepper (Please note: Chili peppers are very hot. We suggest wearing gloves). Combine the two with soy sauce, fish sauce, vinegar, and honey. Mix well. Let sit for 15 minutes to marinate. Slice scallions extremely thin. Hold in ice water. When ready to serve, remove scallions from water and pat to dry with a paper towel. To serve, arrange tuna in miniature hors d’oeuvre spoons or place carefully on skewers. Coat lightly with sauce. Add scallions to garnish. 42 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES a p p e t i z e r s, si de di sh e s a n d coc k ta i ls little pub – Chef Tim Passaro, Jr. little pub Harvest Bruschetta This popular little pub appetizer combines sweet and savory flavors. Servings: 40 pieces Candied Squash Apple Ragout Ingredients: 1 butternut squash, peeled, seeded and cut in 1 inch cubes 4 granny smith apples, peeled, cored, and cut into 1 inch cubes 1 stick of butter, cut into 8 tablespoons ½ cup packed brown sugar ¼ cup maple syrup 1 tablespoon salt 1 teaspoon cracked black pepper 1 teaspoon cinnamon Toasted Crostini Ingredients: 1 French baguette Extra-virgin olive oil Salt Pepper Optional ingredients: Sweet balsamic syrup Chilled white wine Candied Squash and Apple Ragout Preparation: Preheat oven to 400°F. Rosemary-Garlic Goat Cheese Ingredients: 10 ounces goat cheese 1 teaspoon chopped rosemary ¼ teaspoon sea salt ¼ teaspoon cracked black pepper ¼ teaspoon granulated garlic Pour the chilled white wine into a wine glass. Take a sip and set aside. Revisit as necessary. Place squash and apple cubes on a baking sheet. Top with the butter, brown sugar, maple syrup, salt, pepper and cinnamon. Bake for 15 minutes, remove pan from oven and use a spatula to turn ingredients, return pan to oven and continue baking for another 15 minutes until caramelized. Crostini Preparation: Preheat oven to 350°F. Slice baguette into ¼ inch thick slices and arrange on a baking sheet. Drizzle with olive oil. Season with sea salt and cracked black pepper. Bake for 5 - 7 minutes until golden brown. If you only have one oven, crostini can be prepared first and kept at room temperature until ready to serve. Assemble Harvest Bruschetta Preparation: Spread the rosemary garlic goat cheese on the crostini. Top with caramelized squash and apple ragout. Drizzle with sweet balsamic syrup (optional). Serve warm. Refill wine glass if necessary. GREAT CHEFS RECIPES a ppe t i z e r s, si de dish e s a n d coc k ta i ls Mill Street – Chef Geoff Lazlo Roasted Sunchoke Soup with Poached Lobster Servings: 8-10 Preparation: Ingredients: Heat a large, heavy gauge pot to smoking point, add 4 tablespoons olive oil, add sunchokes and cook until slightly browned. 1 pound washed sunchokes (skin on), cut into 2 inch pieces 2 quarts water 2 cloves garlic 1 small yellow onion, diced 1 bay leaf 2 tablespoons aged sherry vinegar 6 tablespoons extra-virgin olive oil 1 ½ pound lobster 2 tablespoons butter 2 tablespoons toasted sunflower seeds 1 Granny Smith apple, diced Kosher salt Black peppercorn Then add the onion and garlic and cook everything down until the sunchoke skins are deep brown/ orange color and then season generously with kosher salt and black pepper. Continue cooking until tender. Add 2 tablespoons of sherry vinegar and bay leaf, reduce until dry. Add water to cover by 1 inch and simmer for 30 minutes. Puree in a high-speed blender until smooth (remove bay leaf first). Myrna’s Kitchen – Chef Pierre Lahoud Taboulé Quinoa Salad Servings: 4 Preparation: Ingredients: Combine chopped tomatoes, scallions, mint and parsley. 1 cup quinoa 3 bunches fresh parsley, finely chopped 4-5 plum tomatoes, chopped 1 bunch scallions, chopped ¼ bunch fresh mint, chopped 3-4 tablespoons extra-virgin olive oil Fresh lemon juice (from 2-3 lemons) Soak quinoa, rinse and cook for 10-15 minutes, then set aside and cool. Once cool, combine the quinoa with the tomato and herb mixture. Then add lemon, sea salt and olive oil to taste. (Some people like it with less lemon and more salt or more lemon and less salt). Enjoy! 44 The Magazine for Greenwich Hospital | www.greenwichhospital.org Slowly drizzle 2 tablespoons olive oil into blender, strain through a fine mesh sieve, adjust seasoning with salt/pepper/vinegar to your liking. Cook lobster in a large pot of boiling water (3 minutes for the tail, 5 minutes for the claws). Remove lobster from the shell and keep warm in a pan of melted butter. Garnish soup with lobster, apple and sunflower seeds. GREAT CHEFS RECIPES a p p e t i z e r s, si de di sh e s a n d coc k ta i ls Prima Dolce Company – Chef Lisa Sorbo Bella's Apricot Orange Sriracha Wings Servings: 4 Preparation: Ingredients: Preheat oven 425˚F. 1 dozen chicken wings Line a sheet pan with foil. Place wings on sheet pan and season with salt, pepper and drizzle olive oil over wings. Bake 45 minutes then turn wings over and bake 15 to 20 minutes, or until done. ½ cup Bella’s Apricot Orange Compote ¾ cup Sriracha hot chili sauce 1 tablespoon soy sauce 6 tablespoons butter Salt Pepper Olive oil Sesame seeds (optional) Lime wedges (optional) In a sauce pan heat together butter, Bella’s Apricot Orange Compote, Sriracha hot chili sauce and soy sauce until the butter has melted and ingredients are heated and blended together. Place sauce mixture in a large bowl, add cooked wings and toss to coat. Serve as is, saucy. Or, to set the sauce on the wings, replace the old foil with new foil on the sheet pan and place the wings back on the pan. Optional, broil for 3 to 5 minutes, moving the pan as needed under the broiler. Or place the wings back in the oven at 425˚F for 5 to 8 minutes. Sprinkle with sesame seeds and serve with lime wedges and/or with Bella’s Apricot Orange Compote as a sweet dipping sauce. Enjoy! Red Bee Honey – Marina Marchese, Honey Sommelier Honey Figs with Goat Cheese and Pecans Servings: 6 Preparation: Ingredients: Place the finely chopped pecans in a shallow dish. Season with salt and pepper. 1 goat cheese log (6 ounces) 1 cup pecans, chopped ¾ cup Red Bee Honey Roll the goat cheese log in the pecans to evenly coat. 12 fresh figs, Calimyrna or Black Mission, halved Refrigerate log until firm, then cut evenly into rounds. Coarse salt Divide figs evenly between 6 dessert plates and then top the figs with a round of pecan crusted goat cheese. Drizzle 2 tablespoons of honey over each serving. Freshly ground pepper Serve immediately. www.greenwichhospital.org | The Magazine for Greenwich Hospital 45 GREAT CHEFS RECIPES Entrées Spring Lamb Casserole with Parsnip/Carrot Purée by Bistro Versailles.................... p. 47 Caldo Verde by Douro Restaurant Bar.................................................................. p. 47 Spaghetti with Lemon, Pecorino and Sesame by Fortina........................................ p. 48 Seared Montauk Sea Scallops by Parallel Post...................................................... p. 48 Trenette Arragosta by Gabriele’s Italian Steakhouse............................................... p. 49 Roasted Vegetable Rice Bowl by Green & Tonic..................................................... p. 49 Tomato Scented Medallion of Lamb by Greenwich Hospital..................................... p. 50 Tagliatelle al Cinghiale Ragù by Golden View Firenze............................................... p. 51 Shrimp “Gnocchi” by NoMa Social........................................................................ p. 52 Roasted Chicken by Sonora................................................................................ p. 53 46 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES entrées Bistro Versailles – Chef Erik Erlichson Spring Lamb Casserole with Parsnip/Carrot Purée Servings: 4 1 bunch haricot verts Ingredients: Bouquet garni (a bundle of bay leaf, thyme, peppercorn, clove, parsley stems) 2.2 pounds (1 kilogram) boneless lamb shoulder meat, cubed and seasoned 3-4 tablespoons neutral oil for searing 2-3 tablespoons flour for thickening (gluten-free flour may be used) 4 ripe tomatoes, chopped 1-2 tablespoons minced garlic 12-15 pearl onions 12 baby carrots 12 baby turnips 20 new potatoes 1 cup fresh green peas Salt Cayenne pepper Preparation: Sear meat in neutral oil and drain. Whisk flour into remaining fat in your casserole. Return meat to casserole and cover with water. Lamb stock is even better for more intense flavor. Simmer for one hour and remove meat. Once sauce is consistent, return meat adding remaining vegetables except peas and haricots verts. These may be added for the last 10 minutes of cooking. Add garlic, tomato and bouquet garni. When meat is tender the dish is ready. Poach chopped carrots and parsnips in salted water. Once soft, strain, purée and season with salt and a touch of cayenne pepper to taste. Douro Restaurant Bar – Chef Rui Correia, 2014 Great Chefs Honoree Caldo Verde Servings: 8 Preparation: Ingredients: Start with boiling water, chourico and peeled potatoes. Boil until potatoes are fork tender. 3 pounds Russet potatoes, peeled 1 pound Portuguese chourico 1 bunch collard greens 1 bunch kale Olive oil White pepper Table salt 4 quarts water While potatoes and chourico are boiling, thinly slice kale and collard greens. Mash potatoes and add back to cooking liquid, season, also adding in kale and collard greens. www.greenwichhospital.org | The Magazine for Greenwich Hospital 47 GREAT CHEFS RECIPES entrées Fortina – Chef Christian Petroni, 2014 Great Chefs Honoree Spaghetti with Lemon, Pecorino and Sesame Servings: 1 Preparation: Ingredients: Boil spaghetti until al dente in salted water. Pasta water should be salted until it tastes like the sea. Spaghetti (as desired for 1 person) 3 tablespoons butter 1 teaspoon sesame seeds, toasted 1 teaspoon lemon zest Salt Fresh cracked black pepper Pecorino cheese In a separate pan on low heat add butter, sesame seeds, lemon zest and a pinch of salt. Once pasta is cooked, add it to pan with other ingredients and ½ cup of pasta water. Once ingredients are combined with pasta, grate pecorino into pan and toss again. EST. 2012 Once all ingredients have been combined with pasta and sauce has thickened so that it all sticks to spaghetti, remove from pan and place in bowl. To toast sesame seeds place them in a pan on medium heat until color turns slightly brown. Finish dish with more pecorino, toasted sesame seeds and black pepper. Parallel Post – Executive Chef Chris Molyneux Seared Montauk Sea Scallops with Sea Island Red Peas, Benton’s Bacon Ragout, Parsley and Tarragon Purée Servings: 3 Lemon Ingredients: Salt to taste 12 U/10 sea scallops White pepper to taste 1 cup of Sea Island red peas 1 sprig thyme 2 ounces Benton’s bacon 2 ounces onions, fine diced Preparation: 2 ounces fennel, fine diced Bring 3 cups of vegetable stock or water to a boil and add Sea Island red peas. Season water with salt and cook until al dente. 2 ounces blended oil 2 ounces whole butter 3½ cups of water or vegetable stock 1 bunch parsley 1 bunch tarragon 1 cup grape-seed oil 48 Sauté the peas with the diced fennel and onions, then add the Benton’s bacon, salt and pepper The Magazine for Greenwich Hospital | www.greenwichhospital.org to taste. Add 5 cups of vegetable stock or water. Cook for 5 minutes and fold in the butter. Take the fresh U/10 scallops and clean and pat dry. Add salt and white ground pepper on both sides. Then sear in blended oil on both sides and finish with whole butter and thyme. Gather fresh parsley, tarragon and juice from half a lemon in a blender with salt and pepper. Blend it and add ¼ cup of oil. Salt and pepper to taste. GREAT CHEFS RECIPES entrées Gabriele’s Italian Steakhouse – Chef Carmine Paglia Trenette Arragosta Servings: 5 Salt Ingredients: White pepper 1 ounce unsalted butter Fresh sage 2 ounces white truffle oil Fresh parsley 10 ounces fresh black truffles 1 cup heavy cream Preparation: 3 ounces shredded fontina cheese 3 ounces mascarpone cheese Sear lobster tails in truffle oil. Add butter and shallots until shallots are clear. 1 ounce very finely chopped shallots Deglaze pan with cognac. 5-4 ounce lobster tails Add heavy cream and bring to slow boil. 20 ounces fresh trenette pasta 1 ounce cognac Add cheeses, salt, pepper and pinch of sage. Simmer on low flame until lobster is cooked throughout. Set lobster aside. Cook trenette pasta and toss into sauce pan. Divide pasta into five equal portions, garnish with lobster tail, parsley and fresh sliced truffles. Enjoy!!! Green & Tonic Roasted Vegetable Rice Bowl Ingredients: Dressing Ingredients: 4 cups short grain brown rice, cooked (2 cups uncooked) (yields ½ cup): 2 tablespoons lemon juice ¼ pound Portobello mushrooms (about 3 pieces) 1 tablespoon champagne vinegar Servings: 2 1 pound button mushrooms 2 red bell peppers (12.7 ounces) 2 leeks (1.3 pounds) ¼ cup sun dried tomatoes (1 ounce) ½ cup parsley ½ cup toasted walnuts 1 cup kale 3 teaspoons thyme 2 tablespoons hazelnut oil Garlic Pinch sea salt Pinch black pepper Extra-virgin olive oil 1 teaspoon Dijon mustard ¼ cup garlic mushroom oil green & tonic:Jan2015 ¼ cup hazelnut oil Preparation: Slice 5-7 cloves of garlic into thin slivers. Cut portobello stems into slices. Place both in 1 ¼ cups of extra-virgin olive oil in a fry pan. Let simmer until garlic starts to turn brown then turn heat off and let cool. After cooled, strain and use oil in the dressing recipe. Cook short grain brown rice in boiling water until tender, then rinse to cool. After cooled, drizzle on hazelnut oil and salt and pepper then mix so it coats the rice. Slice mushrooms and leeks and cut red bell peppers into ½” squares. Toss in extra-virgin olive oil with salt and pepper. Roast in the oven at 375˚F. The mushrooms and leeks should roast for 20 minutes and the red peppers for about 30 minutes. www.greenwichhospital.org Chop walnuts and toast in the oven for 10 minutes, until aromatic. Wisk dressing ingredients together. Chop sun dried tomatoes small, rip kale small and toss all ingredients together except rice, adding thyme and chopped parsley Place about a cup of brown rice in a soup bowl and about a cup of roasted vegetable salad on top and ¼ cup of the dressing. | The Magazine for Greenwich Hospital 49 GREAT CHEFS RECIPES entrées Greenwich Hospital – Executive Chef Stephen V. Mandracchia Tomato Scented Medallion of Lamb with White Truffle and Porcini Mushroom Polenta Canapés Servings: Yields approximately 12 - 14 canapés Ingredients: One piece boneless New Zealand lamb loin (10 – 12 oz.) 3 ounces imported Mutti tomato vinegar 1 teaspoon fresh rosemary, finely minced 2 teaspoons unsalted whole butter 1 tablespoon extra-virgin olive oil 2 cups low sodium chicken stock 1 quart milk 2 teaspoons sea salt 2 cups yellow corn meal ½ teaspoon white truffle oil ½ cup porcini mushrooms, finely chopped (re-hydrated if dry with liquid reserved for another use) ¼ cup parmesan cheese, grated 1 teaspoon fresh parsley, finely minced Sea salt and cracked pepper to taste Polenta Preparation: In a large sauce pan bring stock, milk and 2 teaspoons of the salt to a boil. Reduce heat to a slow simmer. Slowly pour in the cornmeal, whisking continuously to avoid lumps. When all the corn meal has been added, continue cooking and stir with a wooden spoon. Add the chopped porcini mushrooms and continue cooking for about 20 minutes while stirring. Add the truffle oil, cheese and parsley and stir till incorporated. Cook approximately 10 more minutes. Pour the polenta into a 9” x 13” greased baking pan or small cookie sheet. Smooth with a spatula and chill until firm. When firm, cut out small ½ dollar size rounds using a small cookie cutter. Place rounds on a parchment lined baking sheet and hold for assembly. In a small non-stick skillet over medium- high heat, gently sear loin on all sides. Note: The polenta rounds may be fried or baked prior to assembly if desired and served warm. Deglaze pan with butter and tomato vinegar, remove loin and place in a small oven proof dish and roast at 350˚F until rare. (About 8 10 minutes) Lamb Medallions Preparation: Lightly coat the lamb with olive oil, season with salt and pepper and evenly sprinkle rosemary over all sides. Remove and let rest for 5 minutes, then slice in even ¼ inch slices and place on top of the warm polenta. Garnish if desired with finely minced chive or rosemary blossom. Thank You! Many thanks to our 2015 Great Chefs honorees, Aarón Sánchez and Debra Ponzek, co-chairs Jenni Salinas and Janet Delos, and volunteers, participants, sponsors, donors, advertisers and guests for making our event a great success. 50 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES entrées Golden View Firenze – Chef Francesco Casu Tagliatelle al Cinghiale Ragù Servings: 8 tomatoes Pasta Ingredients: Olive oil Salt 5 egg yolks Pepper 3 whole eggs 25 ounces 00 Caputo Flour Pasta Preparation: Ragù Ingredients: Fold eggs into flour and mix for 3-5 minutes. 2 pounds wild boar (or any meat with a good fat content can be used as a substitute) Cover in plastic wrap and let rest for a minimum of 30 minutes. It will keep for 3-5 days, if refrigerated. 1 pound mirepoix (a mixture of chopped, medium-cut, celery, onions, and carrots) 6 ounces tomato paste 16 ounces white wine 34 ounces (or 1 liter) whole peeled Using a pasta machine, roll out into thin sheets about a foot in length. Then use a knife until ready to cook. Boil water and cook for only 2-4 minutes. It will then be ready to serve. Ragù Preparation: Deglaze using the white wine. Hand-cut meat into small cubes (or pass through a meat grinder). When the wine is evaporated, fold in tomato paste. Then add the whole peeled tomatoes and cook on low heat for about 2 hours. Sweat mirepoix with olive oil in a large pot or pan, caramelizing over medium heat for about 25 minutes or until golden brown. Add meat, stirring while cooking for 30-45 minutes, creating a nice foundation. Add salt and pepper to taste. Buon Appetito! After12 successful years in the heart of Florence we bring our Mediterranean kitchen to Greenwich for an authentic Italian experience G lden View FIRENZE Lunch Hours: Mon- Sat 11:30am - 3pm Dinner Hours: Mon- Sat 5:30pm-10:30pm Sundays: 5pm- 8:30pm 249 Railroad Ave | Greenwich, CT | 203.817.0919 | www.gvfct.com www.greenwichhospital.org | The Magazine for Greenwich Hospital 51 GREAT CHEFS RECIPES entrées NoMa Social – Executive Chef Bill Rosenberg Shrimp “Gnocchi” Servings: 4 ¼ cup unsalted butter Gnocchi Ingredients: Salt 1 pound jumbo shrimp (21/25 count), peeled and deveined 1 egg white 1 cup heavy cream 1 bunch chives, finely minced Salt Pepper Sauce Ingredients: 2 shallots, sliced thin 1 teaspoon olive oil 1 cup peas 1 cup shrimp, diced 1 cup shrimp stock 3 tablespoons fines herbs (chives, tarragon, parsley) 52 Pepper Shrimp Gnocchi Preparation: Place shrimp, salt and pepper into a food processor, puree shrimp until smooth. Next add the egg white and, while the machine is running, add the heavy cream slowly and process for a minute until all is incorporated. Next fold in the chives. Cool in refrigerator for an hour or overnight. Bring a large pot of water to a boil add 5 tablespoons of salt. The Magazine for Greenwich Hospital Place shrimp gnocchi mix into a pastry bag and get a paring knife ready. You are going to squeeze pastry bag and cut gnocchi with a pastry knife at one inch intervals into boiling water. Once they float to the top of water, take out and place in an ice water bath to cool. Sauce Preparation: Warm olive oil and add shallots to sweat until there is no color. Add shrimp and sauté until pink and then add shrimp stock, and reduce to half its volume. Add herbs, butter and gnocchi and toss everything together to coat well. Then add peas to warm through and adjust seasonings. Enjoy. | www.greenwichhospital.org GREAT CHEFS RECIPES entrées Sonora – Chef Rafael Palomino, 2010 Great Chefs Honoree Roasted Chicken with Chardonnay Peanut Sauce Servings: 6 One of my favorite comfort foods, roasted chicken is always a great party dish! The Chardonnay Peanut Sauce blends beautifully with the marinated chicken. Ingredients: 3 boneless free-range chickens, 3 ½ pounds each, split in half Chardonnay Peanut Sauce Ingredients: 4 cups Chardonnay 1 tablespoon shallot, minced 2 tablespoons creamy peanut butter 2 cups coconut milk ¼ cup cream of coconut 2 cups chicken stock, or canned low-salt chicken broth 6 slices manchego cheese Garnish Ingredients: Marinade Ingredients: 1 tablespoon chives, chopped 1 ½ cups chicken stock or canned low-salt chicken broth ½ cup julienned dry-packed sun-dried tomatoes, soaked in hot water for 20 minutes 1 teaspoon olive oil 1 cup red onion, minced 1 tablespoon roasted garlic ½ teaspoon annatto powder 1 teaspoon paprika ¼ cup fresh cilantro, chopped 1 ear of corn, roasted, or 1 cup frozen corn kernels Kosher salt Freshly ground black pepper 1 tablespoon plum tomato, diced and seeded 1 tablespoon chopped roasted peanuts Marinade Preparation: Pour the chicken stock into a medium saucepan. Combine the sun-dried tomatoes with the olive oil. Add both to the saucepan, along with the onion, rosemary, and garlic. Stir in salt and pepper to taste, annatto, and paprika, bring to a boil and cook for 5 minutes. Let cool and add the cilantro before pouring into a food processor fitted with a steel blade or blender; process until smooth. Coat the chicken with the marinade. Cover and refrigerate for 8 hours or overnight. Sauce Preparation: While the chicken is roasting, in a medium saucepan, over mediumhigh heat, cook the wine, roasted corn, and shallot until reduced by half, 10 - 12 minutes. Add the peanut butter, coconut milk, cream of coconut, and chicken stock. Chicken Preparation: Preheat oven to 450°F. In a medium sauté pan over medium-high heat, sear the chicken halves on all sides until golden, about 5 minutes per side. Immediately place the chicken on a baking sheet and roast in the oven until cooked through, 12 - 15 minutes. Bring to a boil, whisking frequently. Cook until all the ingredients are well blended. Use immediately. Set a chicken half on each plate. Sprinkle the chives, tomato, and peanuts on top. Drizzle the chicken with sauce and serve! Preheat the broiler, place a slice of manchego cheese on top of each half, and broil the chicken, in batches if necessary, until the cheese melts, about 30 seconds. www.greenwichhospital.org | The Magazine for Greenwich Hospital 53 GREAT CHEFS RECIPES Desserts Diane’s Chocolate Mousse Shots by Blue Tulip Chocolates...................................... p. 55 Cheese Cake by Greenwich Staffing.................................................................... p. 55 Irish Soda Bread by Grade A ShopRite.................................................................. p. 56 Bomboloni by Morello Italian Bistro...................................................................... p. 57 Coconut Cake by Sweet Lisa’s Exquisite Cakes..................................................... p. 57 Caribbean Bananas Foster by Whole Foods.......................................................... p. 58 Family Style Tiramisu by Tarry Market.................................................................. p. 59 54 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES de sse rt s Blue Tulip Chocolates – Chef Diane A. Holland Diane’s Chocolate Mousse Shots Servings: 48 shot glasses Chocolate Mousse Ingredients: 3 cups heavy cream ½ cup sugar 6 large egg yolks, room temperature 11 ounces 70% dark chocolate, finely chopped 5 ounces 35% milk chocolate, finely chopped Mousse Preparation: Beat egg yolks in small bowl and set aside. Put finely chopped chocolate in a large bowl with a strainer on top. Mix 1 cup cream, espresso and sugar and heat until boiling, then take off heat. Add yolks with heated mixture and return to low heat until thickened (1 - 2 minutes). Stir constantly. Fold whipped cream into chilled chocolate until thoroughly combined. Assembly: Strain mixture over chocolate. Pipe mousse into shot glasses. You will need several bowls, a kitchen torch, thermometer, and shot glasses (can be plastic) Fold ingredients until all is incorporated and cover with saran wrap (touching pudding) until cool. Meringue Preparation: Pipe meringue on top of mousse, going 1 inch over top of glasses. Swiss meringue Ingredients: Make whipped cream by whipping 2 cups of cream and vanilla together in a mixer, set aside. 1 ounce espresso, room temperature 1 teaspoon vanilla extract Valrhona Les Perles Craquantes Chocolates 6 large egg whites, approximately 6 ounces Mix and heat egg whites and sugar over bain-marie until 140°F. Sprinkle 10 - 12 Craquantes on top of mousse Use a kitchen torch until the meringue is light brown. Enjoy! Whip until shiny and firm and immediately put in piping bag with star tip. 14 ounces sugar Greenwich Staffing – Chef Sharon Sweeney Steffann Cheese Cake Servings: 8 - 12 Preparation: Crust Ingredients: Beat eggs and sugar. Add cheese and vanilla and beat until smooth. 30 graham crackers, crushed ¼ cup grated walnuts ¼ pound butter, melted Fold in sour cream. dash of cinnamon Put in spring-form pan, lined with crumb mixture. crushed Zwieback (optional) Bake at 375˚F for 35 minutes. Filling Ingredients: Shut heat off, leave in overnight. 1 pound cream cheese Delicious! 1 cup sugar 3 eggs 2 teaspoons vanilla 3 cups sour cream www.greenwichhospital.org | The Magazine for Greenwich Hospital 55 56 The Magazine for Greenwich Hospital | www.greenwichhospital.org GREAT CHEFS RECIPES de sse rt s Morello Italian Bistro – Chef Amanda Atkinson Bomboloni Servings: 30 Preparation: Ingredients: In the bowl of a stand mixer, add milk, eggs, egg yolks, vanilla extract, yeast and melted butter. Whisk thoroughly until yeast dissolves. 1 ½ cups whole milk 2 whole eggs 3 egg yolks 2 teaspoons vanilla extract 2 ounces fresh yeast ¼ pound unsalted butter, melted ½ cup + 1 tablespoon sugar 5 cups all-purpose flour ¾ cup bread flour 1 ½ teaspoons kosher salt Sugar, for coating Parchment paper Pan-coating spray Canola oil for frying Dark Chocolate Sauce Ingredients: 12 ounces heavy cream 2 ounces whole milk 8 ounces dark chocolate, good quality Remove whisk and add dry ingredients. Set bowl onto stand mixer and fit with dough hook. Mix on low speed for approximately 10 - 15 minutes until the dough appears homogenous. The dough will be very sticky. Turn dough into a greased bowl and cover with plastic wrap. Proof for about an hour or until doubled in bulk. Turn dough out onto lightly floured parchment paper. Dust a rolling pin with flour and lightly flour the surface of the dough. Gently roll out the dough to ¼ inch thickness. Freeze the dough for about 20 minutes. Remove from the freezer and cut with a 2 ½ inch biscuit cutter or any shape you desire. Set cut pieces of dough onto oil-sprayed parchment or waxed paper. Cover donuts with another sheet of greased parchment, cover tray tightly in plastic wrap and refrigerate. Let donuts rise in refrigerator for about 30 minutes to an hour. They should be soft to the touch, almost doubled in height, but will still hold their shape. Meanwhile, preheat oil in a heavy bottomed skillet to 320˚F. Fry in batches for about 6 - 8 minutes, turning often. They should be golden brown. Drain briefly on paper towels and then toss in sugar to coat. Serve warm with dark chocolate sauce for dipping. Dark Chocolate Sauce Preparation: Chop chocolate into small pieces and place into a dry mixing bowl. Boil water in a pot, turn off heat and set chocolate over the pot of hot water to melt. In a separate pot, bring milk and cream to almost simmering. Remove from heat and pour over chocolate. Let rest for about five minutes. Slowly stir with a whisk or spatula until mixture is well combined and smooth. Serve warm. Sweet Lisa’s Exquisite Cakes – Chef Lisa Maronian, 2013 Great Chefs Honoree Coconut Cake Servings: 12 Icing Ingredients: Cake Ingredients: 1 pound cream cheese 12 ounces unsalted butter 8 ounces unsalted butter 14 ounces sugar ½ teaspoon vanilla 6 eggs ½ teaspoon coconut extract 2 teaspoons vanilla 1 pound 10X sugar 15 ounces all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 8 ounces milk 4 ounces coconut, shredded Cake Preparation: Preheat oven to 350˚F. Cream the butter and sugar. Add eggs slowly, add vanilla. Combine dry ingredients and add alternately with milk. Fold in the coconut. Line the bottom of a 3”x 8” or 2”x 9” pan with parchment and grease the sides. Bake for approximately 35 - 40 minutes. Icing Preparation: Whip all ingredients together. Fill cake layers and ice. Decorate with additional shredded coconut. YUMMY! www.greenwichhospital.org | The Magazine for Greenwich Hospital 57 GREAT CHEFS RECIPES de sse rt s Whole Foods Caribbean Bananas Foster Servings: 6 Preparation: Ingredients: Melt butter, brown sugar, lime juice, rum, allspice and salt in large sauté pan over medium-low heat. 1 stick unsalted organic butter (8 tablespoons) ½ cup dark brown sugar 2 tablespoons fresh lime juice 3 tablespoons dark rum (we suggest Gosling’s Black Seal from Bermuda) ½ teaspoon ground allspice ¼ teaspoon kosher salt Add bananas and pineapple, sauté until tender, but not soft (about 2 minutes). Serve banana mixture over scoops of vanilla ice cream and garnish each serving with coconut. 2 ripe organic bananas, sliced into 1 inch chunks 1 ½ cups diced fresh organic pineapple Vanilla ice cream ¾ cup shredded organic coconut, lightly toasted VALUES MATTER 58 The Magazine for Greenwich Hospital | www.greenwichhospital.org WHOLEFOODS.COM/VALUESMATTER Greenwich 90 E. Putnam Ave. Greenwich, Connecticut 06830 Port Chester 575 Boston Post Road Port Chester, New York 10573 America’s Healthiest Grocery Store GREAT CHEFS RECIPES de sse rt s Tarry Market – Chef Colbert Dasilva Family Style Tiramisu Servings: 12 Preparation: Ingredients: Whisk mascarpone and heavy cream until smooth. Place egg yolks, Marsala wine and sugar in a stainless steel bowl and heat over a Bain-Marie until the sugar is dissolved. Pot of sweetened black coffee 2 packages of lady fingers Dusting of cocoa powder 8 ounces mascarpone 8 ounces heavy cream 1 tablespoon gelatin powder, bloomed in ice water per package instructions 3 eggs separated into yolks and whites 2 tablespoons granulated sugar ¼ cup Marsala wine Remove from heat and add the bloomed gelatin. Fold into the mascarpone/heavy cream mixture. In a separate bowl, whisk the egg whites and fold them with the rest of the mixture to form a mousse. Lightly soak the lady fingers in the coffee. In a 9”x 13” pyrex pan, build a bottom layer with the soaked lady fingers. Spread a layer of the prepared mousse over the lady fingers. Repeat these three steps to make an additional layer of lady fingers and mousse. Refrigerate the tiramisu for at least six hours. www.greenwichhospital.org Before serving, finish the tiramisu with a dusting of cocoa powder. Cut into 12 servings. Tutti a tavola! | The Magazine for Greenwich Hospital 59 Great Chefs 2015 Participants Amore Cucina & Bar 921 Hope Street Stamford, CT 06907 203-357-0836 Amorerestaurantct.com Broken Shed Vodka Pure and Premium New Zealand Vodka Brokenshed.com Cafe of Love 38 East Main Street Mount Kisco, NY 10549 914-242-1002 Cafeofloveny.com Aux Délices 1075 East Putnam Avenue Riverside, CT 06878 203-698-1066 Auxdelicesfoods.com 3 West Elm Street Greenwich, CT 06830 203-622-6644 25 Old King's Highway North Goodwives Shopping Center Darien, CT 06820 203-662-1136 1035 Post Road East Westport, CT 06880 203-557-9600 Back 40 Kitchen 107 Greenwich Avenue, Rear Greenwich, CT 06830 203-992-1800 Back40kitchen.com Deutsch Family Wine & Spirits 914-251-3276 Deutschfamily.com Douro 363 Greenwich Avenue Greenwich, CT 06830 203-869-7622 Dourorestaurantbar.com Eder Bros. 203-934-8381 Ederbros.com Benjamin Steakhouse 610 West Hartsdale Road White Plains, NY 10607 914-428-6868 Benjaminsteakhouse.com Equus 400 Benedict Avenue Tarrytown, NY 10591 914-631-1980 Castlehotelandspa.com Bistro Versailles 339 Greenwich Avenue Greenwich, CT 06830 203-661-6634 Versaillesgreenwich.com Evaton 914-968-8220 Evaton.com Blue Tulip Chocolates 137 Purchase Street Rye, NY 10580 914-481-4840 Bluetulipchocolates.com 60 Cask Republic 191 Summer Street Stamford, CT 06901 203-348-2275 Caskrepublic.com The Magazine for Greenwich Hospital Eventi Café 914-960-1487 Famous Greek Kitchen 10 North Water Street Greenwich, CT 06830 203-531-6887 Famousgreekkitchen.com | www.greenwichhospital.org Fjord Fish Market/Catering 158 East Putnam Avenue Cos Cob, CT 06807 203-325-0248 Fjordct.com Fortina 17 Maple Avenue Armonk, NY 10504 914-273-0900 Fortinapizza.com Rye Ridge Shopping Center 136 South Ridge Street Rye Brook, NY 10573 Free & Co. Kitchen 203-622-5102 Freeandcokitchen.com freshii 1 Main Street Westport, CT 06880 203-222-3599 freshii.com 1499 Post Road Fairfield, CT 06824 203-504-2933 Gabriele's Italian Steakhouse 35 Church Street Greenwich, CT 06830 203-622-4223 Gabrielesofgreenwich.com Golden View Firenze 249 Railroad Avenue Greenwich, CT 06830 203-817-0919 Gvfct.com Good-Life Gourmet 108 Main Street Irvington, NY 10533 914-478-8080 Good-lifegourmet.com Grade A ShopRite 360 Connecticut Avenue Norwalk, CT 06854 203-299-5737 Shoprite.com Green & Tonic 7 Strickland Road Cos Cob, CT 06807 1-855-Go-GandT Greenandtonic.com Mina Foods Inc. 100 Research Drive Milford, CT 06460 203-996-8595 Winesbymina.com Rizzuto's Catering & Events 540 Riverside Avenue Westport, CT 06880 203-221-1002 Rizzutos.com Greenwich Hospital Food Services 5 Perryridge Road Greenwich, CT 06830 203-863-3665 Greenwichhospital.org Morello Bistro 253 Greenwich Avenue Greenwich, CT 06830 203-661-3443 Morellobistro.com Sonora Restaurant 179 Rectory Street Port Chester, NY 10573 914-933-0200 Sonorarestaurant.net Myrna's Bistro 1234 East Main Street Stamford, CT 06902 203-348-1400 Myrnaskitchen.com Sweet Lisa's Exquisite Cakes 3 Field Road Cos Cob, CT 06807 203-869-9545 Sweetlisas.com NoMa Social 1 Radisson Plaza New Rochelle, NY 10801 914-576-4141 Nomsocial.com Tarry Market 179 North Main Street Port Chester, NY 10573 914-253-5680 Tarrymarket.com Old Post Tavern 1418 Post Road Fairfield, CT 06824 203-292-8631 Oldposttavern.com Tea-rrific! Ice Cream PO Box 1169 Norwalk, CT 06856 203-415-2743 Tearrificicecream.com Paloma 15 Harbor Point Road Stamford, CT 06902 Palomagrill.com Tequila Don Julio Donjulio.com Greenwich Staffing LLC PO Box 1252 Greenwich, CT 06836 203-921-7172 Greenwichstaffing.com Le Fat Poodle 20 Arcadia Road Old Greenwich, CT 06870 203-715-1515 Lefatpoodle.com Le Penguin 61 Lewis Street Greenwich, CT 06830 203-717-1200 Lepenguinbistro.com Le Rouge Handmade Chocolates by Aarti 190 Main Street Westport, CT 06880 203-293-6106 Lerougebyaarti.com Little Gourmet Shop 2777 Summer Street Stamford, CT 06906 203-323-0000 Littlegourmetshop.com little pub 531 East Punam Avenue Cos Cob, CT 06807 203-717-1147 Littlepub.com LobsterCraft 284 Tokeneke Road Darien, CT 06820 203-655-5400 Lobstercraft.com Mill Street 230 Mill Street Greenwich, CT 06830 Parallel Post 180 Hawley Lane Trumbull, CT 06811 203-380-6380 Parallelpostrestaurant.com Picante! Fresh Mexican Grill 148 Bedford Street Stamford, CT 06901 203-595-5490 Picantefreshmexicangrills.com Prima Dolce Company PO Box 1094 Greenwich, CT 06836 203-542-0771 Primadolce.com Red Bee Honey 77 Lyons Plain Road Weston, CT 06883 203-226-4535 Redbee.com The Capital Grille 230 Tresser Boulevard Stamford, CT 06901 203-967-0000 Thecapitalgrille.com The Ginger Man 64 Greenwich Avenue Greenwich, CT 06830 Gingermanct.com Westchester Country Club 99 Biltmore Avenue Rye, NY 10580 914-967-6000 Wccclub.org Whole Foods Market Greenwich 90 East Putnam Avenue Greenwich, CT 06830 203-661-0631 Wholefoodsmarket.com/stores/ greenwich List as of February 6, 2015 www.greenwichhospital.org | The Magazine for Greenwich Hospital 61 DR. ROSEMARY RYAN DR. TIFFANY CHRISTENSEN ARE PROUD TO SUPPORT GREENWICH HOSPITAL 4 Dearfield Drive • Greenwich, CT 06831 (203) 869-2044 greenwichbraces.com A Proud Supporter of Greenwich Hospital Construction Management & General Contracting Delivering client satisfaction for over half a century 203.865.6043 petraconstruction.com 62 The Magazine for Greenwich Hospital | www.greenwichhospital.org The Greenwich Hospital Foundation Gratefully Acknowledges 2015 Great Chefs GIFTS-IN-KIND DONORS and EVENT SPONSORS Acqua Panna Katie Fong Old Post Tavern Amore Cucina & Bar Fortina Paloma Aux Délices FRED Parallel Post Back 40 Kitchen Freshii Perrier Bella Nonna Gabriele’s Italian Steakhouse Picante! Fresh Mexican Grill Ben Larrabee Photography The Ginger Man Debra Ponzek Benjamin Steakhouse Golden View Firenze Pound Ridge Wines & Spirits Bistro Versailles Good-Life Gourmet Prima Dolce Company Blue Tulip Chocolates Grade A ShopRite Pure Barre Studios LLC Bradford Renaissance Portraits Grand Prix New York Red Bee Honey Broken Shed New Zealand Vodka Green & Tonic Regency Limousine, Inc. Café of Love, Ladle of Love, Love on the Run Greenwich Dance Studio Petite Rizzuto’s Catering & Events Calypso St. Barth Greenwich Medical Laser Spa Rodan & Fields, LLC Greenwich Staffing LLC S. Pellegrino Greenwich Magazine Saks Fifth AvenueGreenwich Kerri and Andrew Gruss Jenni and Eric Salinas Hearst Connecticut Media Group Aarón Sánchez The Hermitage Club School of Rock Jeffrey Shaw Portraits Serendipity Magazine Landsberg Jewelers Simon Pearce Le Fat Poodle Smart Playrooms Le Penguin Sonora Restaurant Le Rouge Handmade Chocolates by Aarti SoulCycle Letarte Swimwear Stamford Symphony Cape Grace Hotel The Capital Grille Kathy Carley-Spanier Carol and Dr. Stephen Carolan Carolina Cue To-Go Cask Republic Classic Kids Photography Claudine Cohen and David Rabins Clay Health Club & Spa Community Health at Greenwich Hospital Cook and Craft Delamar Greenwich Harbor Janet and Dr. Demetri Delos Deutsch Family Wine & Spirits Diageo – Johnnie Walker Diageo – Tequila Don Julio Douro Restaurant Bar Eder Bros. Elizabeth Karmel Empire City Casino at Yonkers Raceway Equinox Equus Evaton Eventi Café Fairfield County Look Famous Greek Kitchen Fjord Fish Market/Catering Stamford Museum & Nature Center Little Gourmet Shop Sweet Lisa’s Exquisite Cakes Little Pub Tarry Lodge LobsterCraft Long Island Wine Academy MalaMala Game Reserve Mike’s Organic Delivery Mill Street Tarry Wine Tea-rrific! Ice Cream Total Wine & More Travel Sommelier Mina Foods Inc. Vilebrequin Morello Bistro VINCE. Music Together Warren Tricomi Myrna’s Bistro Westchester Country Club Nespresso Nestle Waters North America New York Football Giants New York Rangers Nichols MD of Greenwich NoMa Social Tarry Market Whole Foods Market Greenwich Wilderness Safaris Yale New Haven Health System List as of February 4, 2015 www.greenwichhospital.org | The Magazine for Greenwich Hospital 63 PROOF THAT ADVANCED MEDICINE AND HUMAN COMPASSION GO HAND IN HAND. Life doesn’t stand still. Life is ever changing. As is health care. At Greenwich Hospital, we believe in the promise of health care’s future. And as part of one of the country’s most advanced health systems, Yale New Haven Health, we bring you that future with more resources and more advanced technology. It’s one of the reasons Greenwich Hospital is recommended by patients more than any other acute care hospital in the Tri-State Area.* But with all that technology offers, we will always be a hospital where care, compassion and understanding bring as much to healing as science. THAT’S THE GREENWICH HOSPITAL EXPERIENCE. greenwichhospital.org * Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) 64 The Magazine for Greenwich Hospital | www.greenwichhospital.org COMMUNITY HEALTH at Greenwich Hospital Chronic conditions, addictions, the loss of a loved one and other burdens can be lightened with compassionate support. Greenwich Hospital offers a variety of resources to help you cope. BEHAVIORAL HEALTH CENTER Greenwich Hospital offers a variety of programs for those who suffer from emotional distress and other behavioral health issues. Our Adult Treatment Program addresses the entire range of psychiatric disorders to enable optimal functioning. Child and Adolescent Programs help with sleep and appetite disturbances, anxiety and mood disorders, learning disabilities, family transitions and major psychiatric illnesses. We also treat after-effects of psychological and physical trauma. For more information, call (203) 863-3316. Fee. Save the Date! MENTAL HEALTH FIRST AID Wednesdays, May 6 and May 13 A training course for family members and professionals. Three-year certification at completion of both dates. Registration required. For more information, call (203) 863-4444. FREE. New! MENTAL HEALTH SUPPORT GROUP Families of individuals affected by severe mental illness may feel less alone at this support group facilitated by trained volunteers from the National Alliance for the Mentally Ill. Held the third Thursday of every month, 6:30 - 8 pm, in the Cafeteria Conference Room. For more information, call Claudia at (203) 428-6864. FREE. LYME DISEASE SUPPORT GROUP Get information and assistance with issues concerning tickborne diseases, as well as guidance for coping with Lyme disease. Facilitated by Angela La Manna, LCSW. Sponsored by the Greenwich Dept. of Health, Greenwich Hospital and Lyme Research Alliance, Inc. Meets first Thursdays, 7 - 8:30 pm, at Greenwich Town Hall. For more information, call (203) 969-1333. FREE. SLEEP APNEA SUPPORT GROUP For patients with sleep apnea who may be having problems with their CPAP therapy or are just looking for more information. Meets every other month, third Mondays, 7:30 - 8:30 pm in the Noble Conference Center. Next meeting: March 16. For more information, call (203) 863-3167. FREE. LUPUS SUPPORT GROUP Meet new people, hear updates on lupus and learn ways to stay healthy. Guest speakers will be announced. For dates, times and locations, call (914) 438-1997 or (914) 490-2990. FREE. MULTIPLE SCLEROSIS EDUCATION SERIES This series offers patients and caregivers opportunities to expand their understanding of multiple sclerosis and share strategies for coping with its effects. Facilitated by a healthcare professional. Next meeting: May 12. For more information, call (203) 863-4444. FREE. www.greenwichhospital.org | The Magazine for Greenwich Hospital 65 GREENWICH HOSPITAL BEREAVEMENT GROUP This group is open to anyone who has experienced the loss of a loved one. It is designed to offer comfort, coping strategies, and support to those who are grieving. The group meets once a week for 90 minutes in an 8-week session. Session enrollment closes after the first meeting. The discussion is facilitated by Andrea Raynor, MDiv, Greenwich Hospital Home Hospice Spiritual Counselor. Join others in an atmosphere of mutual support to understand the symptoms of grief, what is “normal,” and how to cope with losing someone you love. Preregistration is required. Call (203) 863-3892 for information and registration. FREE. BEREAVEMENT COUNSELING Individuals and families who are grieving the death of a loved one often find comfort from counseling. Sessions are facilitated by an experienced psychotherapist at the Greenwich Hospital campus of Smilow Cancer Hospital, 77 Lafayette Place. For more information, call (203) 863-3704. FREE. PERINATAL BEREAVEMENT SUPPORT GROUP For families who have suffered a perinatal loss through miscarriage, stillbirth or neonatal death. Meets the second Wednesday of each month, 7:30 - 9:30 pm, at Greenwich Hospital. For more information, call (203) 863-3417. FREE. THE DEN FOR GRIEVING KIDS This safe, caring environment helps families cope with the loss of a parent, sibling, grandparent or close friend. Children ages 3 - 17 and their parents or adult caregivers are grouped according to age or type of loss. Initial appointment required. A program of Family Centers, Inc., in cooperation with Greenwich Hospital. Held Monday and Wednesday evenings, twice a month, 6:30 - 8:30 pm. For more information, call (203) 655-4693. FREE. New! HOME HOSPICE CAREGIVER SUPPORT GROUP This is a “drop-in” group for caregivers currently caring for loved ones admitted to the Greenwich Hospital Hospice program. Participants are welcome to attend as their schedules allow. A member of the Greenwich Hospital Home Hospice team will lead the group. This group will meet the first and third Tuesday of every month. Walk-ins welcome. For more information, call (203) 863-3892. FREE. HOME HOSPICE CARE AND BEREAVEMENT PROGRAMS Greenwich Hospital’s Home Hospice Program allows patients who are in the last stages of life to receive care in the comfort of their homes. The goal is to enhance the quality of life for terminally ill patients and provide emotional support to their families. Home hospice continues after the death of a loved one, with personal bereavement visits and follow-up for family members. For more information, call (203) 863-3882. PARKINSON’S SUPPORT GROUP Weekly education, support, exercise and social activities for people with Parkinson’s, their families and caregivers. Meets Tuesdays, 1:30 - 3 pm, at the Eastern Greenwich Civic Center, 90 Harding Rd., Old Greenwich. Tuesday, March 10 Ken Dolan will demonstrate mixing Tai Chi and Qigong movements Tuesday, March 17 Exercise with Miriam Shaw, RPT; Caregiver Support Tuesday, March 24 Exercises with Miriam Shaw, RPT; Caregiver Support Tuesday, March 31 No Meeting Tuesday, April 7 Exercises with Miriam Shaw, RPT; Caregiver Support Tuesday, April 14 Depression and Parkinson’s: “How to Deal with Depression” with Luann Murphy from the Outpatient Behavioral Health Department Tuesday, April 21 Exercise with Miriam Shaw, RPT; Caregiver Support Intensive Outpatient Program is an ideal step down from inpatient care or stand-alone treatment for active addictions. Using the Matrix model, it focuses on changing behavior to prevent relapse. Meets four days a week. Morning and evening groups available. 12-STEP PROGRAMS Greenwich Hospital’s Addiction Recovery Center and other substance abuse professionals acknowledge, appreciate and believe in the use of the 12-Step Program of Alcoholics Anonymous (AA) and other self-help groups based on AA principles. Outpatient Program offers members the opportunity to share struggles common to the recovering addict/alcoholic. This treatment phase is crucial to maintaining long-term abstinence while dealing with real-life issues. Individual treatment plans are developed to meet the needs and goals of each patient. Meets twice a week. The following programs meet weekly at Greenwich Hospital. For more information, call (203) 863-4444. FREE Continuing Care Group helps develop skills that promote personal growth and continued abstinence in those who are firmly established in recovery. Meets once a week. Morning and evening groups available. ADDICTION RECOVERY CENTER Evidence-Based Treatment at Greenwich Hospital Family Group supports loved ones whose lives are often placed on hold because of the patient’s illness. Meets once a week. Our Addiction Recovery Center offers a variety of options to people seeking high-quality alcohol and substance abuse treatment. These include Matrix, an intensive outpatient program shown to achieve higher completion rates and significantly greater incidences of longer-term abstinence from drugs and alcohol. ARC’s continuum of care includes initial stabilization, early recovery skills, individual therapy, continuing care, family education and counseling. Program counselors are graduatetrained and licensed in substance abuse, social work and family therapy. Medication Consultations are available to help treat psychiatric and/or addictive disorders in current patients of the Addiction Recovery Center. Tuesday, April 28 Learn & Share: Tips for Everyday Living These are fee-based programs. For more information, call (203) 863-HOPE (4673), or visit us online at greenwichhospital.org. Alcoholics Anonymous Held Sundays, 1 pm, Cafeteria Conference Room. No registration needed. For more information, call (203) 869-5221, or visit aa.org or ct-aa.org. FREE. AL-ANON Meets Thursdays, 8 pm, Cafeteria Conference Room. No registration needed. For more information, call (888) 825-2666, or visit ctalanon.org. FREE. ALATEEN Meets Thursdays, 8 pm, Pemberwick Conference Room. No registration needed. For more information, call (888) 825-2666, or visit al-anon. alateen.org/for-alateen. FREE. DA (Drugs Anonymous) Meets Saturdays, 6:30 pm, back of Cafeteria. No registration needed. For more information, call (203) 863-4673. FREE. LifeRing Meets Wednesdays, 7:30 pm, and Sundays, 4 pm, Cafeteria Conference Room. No registration needed. For more information, call Mona, (917) 539-9927, or visit lifering.org. FREE. www.greenwichhospital.org | The Magazine for Greenwich Hospital 67 Directory of Advertisers Bella Baby Photography...................................................20 Greenwich Radiological Group......................................26 Best Plumbing Tile & Stone.............................................27 Greenwich Water Club.....................................................23 Connecticut Community Bank........................................22 Kit Kittle Photography.....................................................13 CLAY Health Club & Spa....................Inside Front Cover little pub.............................................................................43 CuisinArt Resort....................................Inside Back Cover NoMa Social.......................................................................52 Delos and Salinas Thank You..........................................34 Northeast Tent...................................................................31 Dirt Floral.............................................................................8 Orthopaedic and Neurosurgery Specialists PC.....................................................Back Cover Epstein, Becker & Green, P.C...........................................23 Famous Greek Kitchen.....................................................59 FUJIFILM Medical Systems U.S.A., Inc.........................26 Glenville Medical Associates...........................................21 Golden View Firenze........................................................51 Grade A ShopRite..............................................................56 Greenwich Braces LLC.....................................................62 Greenwich Cosmetic Dentistry.......................................31 Greenwich Hospital..........................................................64 Greenwich Hospital Auxiliary........................................12 Greenwich Magazine...........................................................17 68 The Magazine for Greenwich Hospital | www.greenwichhospital.org Petra Construction Corporation.....................................62 Redniss & Mead................................................................27 Saks Fifth Avenue................................................................3 Serendipity Magazine..........................................................7 Slam Collaborative, Inc....................................................21 Under the Stars 2015 Save the Date..................................1 Whitby School....................................................................22 Whole Foods Greenwich..................................................58 Yale New Haven Health System.......................................5 YWCA Greenwich.............................................................30 The Caribbean’s Most Beautiful Beaches Anguilla’s Premier Resort, CuisinArt • Spacious Accommodations • Award Winning Luxury Spa • Hydroponic Farm • Gourmet Cuisine: Le Bistro at Santorini, Tokyo Bay, Café Mediterraneo and Italia • Greg Norman Signature Design18-Hole Golf Course CuisinArt Golf Resort & Spa is delighted to have been selected to host the 4th Great Golf Resorts of the World annual meeting in November 2016, following the meeting at Pebble Beach Resorts™ in 2013 and planned meetings at The Gleneagles Hotel and The Broadmoor in 2014 and 2015. The annual directory is distributed through PGA professionals to their members and guests at 1,000 leading golf clubs across North America, Europe, Asia, Africa and South America. CuisinArt Golf Resort & Spa is one of only three Caribbean resorts selected for membership. Reservations and information 800.943.3210 or 264.497.4900 www.CuisinArtResort.com 15-008 COMPARE US. hen it comes to selecting a doctor, training and experience make all the difference. Compare the credentials of the ONS physician team to their counterparts’ anywhere, then you be the judge. With 23 sub-specialty trained physicians in orthopedics, neurosurgery, sports medicine and physical medicine, rehabilitation, ONS is the most comprehensive and advanced practice of its kind in the region. ONS participates with Aetna Medicare Oxford United Healthcare Other Insurances For questions about insurances accepted, visit ONSMD.COM. ORTHOPAEDIC & NEUROSURGERY SPECIALISTS, PC 6 GREENWICH OFFICE PARK, 40 VALLEY DR. (OFF US1) GREENWICH, CT 203.869.1145