Hello food finders. Try our Mojito to cool that Summer heat.

Our mojitos are a quick, easy, and refreshing.


Fresh mint


Sugar to taste

Lemon Lime Soda



Start by muddling some mint with your sugar and a teaspoon of fresh lime juice. I like muddling in my shaker as it keeps all you ingredients in place and comes in handy for shaking your cocktail later. The muddling process along with using granular sugar really brings out the aroma and taste of your mint.

Once you have a nice mint paste, add ice, and equal parts rum and soda. Shake and pour. I like to leave the mint leaves in my cocktail, but feel free to strain yours. Enjoy!


Welcome back Food Finders!

With the end of winter quickly upon us, I’d like to introduce you to a breakfast idea that will warm your home and get your family out of bed on a lazy weekend.

Breakfast Pizza!

My breakfast pizza takes bacon, egg, and cheese to new limits. Different tastes in the household are not a problem either. All you have to do is split your pie anyway you like.

Here what to do:

Take your pizza dough out of the fridge. If you make your own, remember that you will need to make your dough the night before and refrigerate. Store bought will be fine, I recommend Terranova pizza dough. See my post for more info.

Preheat your oven to 450 and roll out your dough. Place in a perforated pizza pan and start cooking. Your pizza at this point is just dough, and will look a little odd at first, but trust the process and place it in the oven and start cooking.

While the dough is in the oven, decide on what you want on your breakfast pizza. My morning crowd likes their bacon egg and cheese and also likes their veggies. My pie will be split in half, but make yours as you wish.

Scramble your eggs and season to taste. Remember to under salt especially if you plan on a cheesy pizza. Once your eggs are cooked, place them aside and start chopping your veggies. I used onions and peppers in my example.

At this point you will want to check on your dough. Since you don’t have any toppings you may start to see a big air bubble or multiple pockets of air. This should happen at about 8 minutes of cooking time, but keep an eye out as ovens and cooking times vary.

Air bubbles make topping a pizza challenging, and if you wait to long to get rid of them, they will get crispy and crack and give you a bowl like center of the pie. Since we don’t want that, grab a another pizza pan, or oven safe pan or bowl, or tray and place in on top of the dough to flatten. Leave your pan on top of the dough and cook for a few more minutes. You will want to take your dough out of the oven once it’s 75% cooked.

Now that your dough is almost ready. Cook your chopped onions and peppers in a pan and at low heat with just a little bit of olive oil so as to avoid sticking and render your bacon in another pan.

All that’s left is stacking your toppings. You can easily cook up some sausage, slice some avocado, go mushrooms or steak or both. Make your breakfast pizza. yours!

I start by adding a layer of eggs to my pie, then half gets the bacon treatment and half gets onions and peppers. I cover my toppings in mozzarella and then sprinkle some sharp cheddar on as well. It looks pretty, smells and tastes delicious, it’s satisfying and will warm your kitchen, home and belly!

Get cooking this week and tell me all about it!

2017 Hudson Valley Restaurant Week

Hello Food Finders!

Hudson Valley Restaurant Week is upon us and why not take advantage of some great deals on Prix-fix offerings from over 100 participating Westchester restaurants. Please check with individual restaurant’s websites for specifics and call ahead for reservations and potential black out dates and times.

Participating restaurants in alphabetical order below:

105-Ten Bar and Grill
121 Restaurant & Bar
273 Kitchen
808 Bistro
Aesop’s Fable Restaurant
Augie’s Prime Cut
Benjamin Steakhouse
Bistro Z
Briar’s Restaurant, The
Brothers Fish & Chips
Cafe of Love
Caffe Regatta
Carlo’s Italian Restaurant
Cedar Street Grill
Cellar 49
Chat 19
Chat American Grill
City Limits Diner
City Perch Kitchen + Bar
Cortlandt Colonial Restaurant
Delfino’s Italian Restaurant
Di Nardo’s Ristorante Italiano
Dubrovnik Restaurant
Eastchester Fish Gourmet
Enzo’s Restaurant
Equus Restaurant at Castle Hotel & Spa
Fig & Olive
Frankie & Johnnie’s Steakhouse
Frankie and Fanucci’s
Gaucho Grill Argentinean Steakhouse
Graziella’s Italian Bistro
Hacienda La Paloma
Half Moon
Harper’s Restaurant & Bar
Harvest On Hudson
Hudson Farmer & the Fish
Il Castello
Il Sorriso
Inn at Pound Ridge by Jean-Georges
La Lanterna
La Panetiere
Le Fontane
Le Jardin Du Roi
Le Provencal Bistro
Le Sirene Ristorante
Lenny’s Seafood & Steakhouse
Lexington Square Cafe
Little Drunken Chef
Madison Kitchen
Mariachi Mexico
Mima Vinoteca
Moderne Barn
Monteverde at Oldstone
Morton’s Steakhouse
MP Taverna
Mulino’s of Westchester
Pas-Tina’s Ristorante
Piccola Trattoria
Posto 22 Restaurant & Wine Bar
Primavera Restaurant & Bar
Purdy’s Farmer & The Fish
Raasa Indian Cuisine
Red Hat On The River
Rela Cafe
Rini’s Restaurant
River City Grille
Rivermarket Bar & Kitchen
Rosie’s Bistro Italiano
Ruth’s Chris Steak House
Rye House
Saint George Bistro
Saltaire Oyster Bar & Fish House
Sammy’s Downtown Bistro
Sam’s of Gedney Way
Sapori Italian Restaurant
Scaramella’s Ristorante
Sergio’s Ristorante
Sunset Cove
Tagine Restaurant & Wine Bar
Tandoori Taste of India
Tarry Lodge
Terra Rustica
Texas de Brazil
The Cookery
The Hudson Room
The Melting Pot
The Old Stone Mill
The Twisted Oak
Thyme Steak & Seafood
Toscana Ristorante
Traditions 118
Tutta Bella Trattoria
Vintage 1891 Kitchen
Winston Restaurant
X2O Xaviars On The Hudson
Zero Otto Nove
Zuppa Restaurant



I have the pleasure to introduce you to one of my favorite things.

Benton’s bacon is not just delicious bacon, it’s much, much more!

Benton’s uses the highest quality livestock, and their curing and smoking process adds layers of flavor to your bacon. The bacon cooks up lean and renders nicely. It doesn’t curl and shrivel, and the thick cut rivals anything’s you would find at your local premium steak house.

The smoke on this bacon definitely separates it from the others. Add a little to your favorite dish and you can easily taste the hours and patience Benton’s put into their smoking and curing process..

Cook it up at a tailgate, and I promise that you’ll have lots of new friends. Get creative and add it to your sauces for depth and flavor.

My favorite is just having it on its own.

Thankfully you can have this delicious Tennessee delicacy to your door in a day or two and on your plate as fast as you can cook it. This makes a great gift, so get some today at http://bentonscountryhams2.com !


Hello Food Finders!

Veggie Taco with Fire Roasted Salsa!

As the last few weeks of summer approach, I want to share one of my favorite, simple, all purpose dishes.

My simple salsa is great with chips, but can easily be served on top of a grilled chicken, fish or steak. You don’t even have to stop at your proteins, add it to your vegetables, pastas and rice and create outstanding sides.

My salsa is simple as promised.

4 fresh on-the-vine tomatoes
1 can fire roasted and chopped tomatoes
1qtr of a red onion
I Lime (juiced)
Cilantro (chopped and to taste)
Salt and pepper

Finely chop your red onion. Chop you fresh tomatoes to the approximate size of your fire roasted variety.

In a bow, mix your tomatoes and onions with the juice of your lime. Salt pepper and add cilantro to taste.

I recommend letting the salsa sit for an hour and stir occasionally. Having it sit will help the lime juice flavor the ingredients.

That’s it. Sit back and enjoy!


Happy 4th of July Westchester!

I have an easy and delicious cocktail that will keep you cool and refreshed this weekend and all summer long.

One of the foods that symbolizes summer for me is watermelon, so I’ve experimented with my sangria recipe and created the Watermelon Sangria you see below.

Watermelon Sangria

1 teaspoon of sugar
2 ounces fresh watermelon cubed
1 part white wine(I enjoy a light white; but use what you have)
1 part vodka (fruit flavored will work as well)
1 part lemonade (watermelon lemonade will work even better)
Watermelon, blueberries, and mint to garnish

Start by putting your watermelon and sugar in a shaker. Muddle both ingredients until you create a sweet watermelon cider of sorts. Add your ice, white wine, vodka, and lemonade. Shake thoroughly and pour into your glass. Add your garnish and enjoy!

Happy 4th and see you soon Food Finders!

Watermelon Sangria


Hello Food Finders,

I would like to introduce you to one of my favorite things. Terranova pizza dough is by far my favorite dough. It produces delicious, crispy, crunchy, chewy and non-greasy crust to any pizza combos you can think up. The texture is always just right, and easy to work or roll out. Whether you are making your pies in the oven or flatbreads on the grill, this dough delivers. Don’t take my word on it, grab some dough and make some pizzas.

Fresh Mozzarella and Garden Basil


Fig with Prosciutto, Goat Cheese, & Truffle Oil


Eggplant Parm!


Take a look at some of my examples, and try some of your own topping combos and let me know how it goes! You can find Terranova pizza dough at their retail store in the Bronx or at Whole Foods in White Plains. Go get some today !


Visit their website for more information.