Raiders Varsity Girls Soccer Team Capture League Title, Girls Volleyball Team Triumphs Over Mamaroneck
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- Written by Joanne Wallenstein
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The Scarsdale Varsity A Girls Soccer team has won their second consecutive league title, completing the regular season with a record of 10-5-1 and a league record of 9-1. The team competed against especially tough competition this year, which included not only strong traditional rivals New Rochelle, Mamaroneck and Ursuline, but also talented, physical teams from Rockland County and northern Westchester such as North Rockland, Clarkstown South, Yorktown and Suffern. The Raiders head to the section playoffs beginning this weekend.
The team has been led throughout the season by four senior captains, Kate Donovan (MF), Lucy Glickman (M), Erica Shapse (D) and Hayley Rozencwaig (M). Head Coach Mindy Genovese and Assistant Coach Kiera Fox have been working the girls six days per week since late August to maximize their performance and experience on and off the field. The team has engaged in off the field activities that have helped build camaraderie and a sense of purpose among the players.
In what was the highlight of the season so far, the Raiders clinched their league championship on Saturday evening, October 15, in a thrilling 1-0 win over arch-rival New Rochelle, avenging their sole league loss from earlier in the season. The game was played before a raucous crowd of about 300 people under the lights at Scarsdale High School, which included a contingent of fans of the Hugenots. It was Senior Day and in a pre-game ceremony enthusiastically emceed by Brian Rozencwaig, the team honored the seniors who were playing their last league game of the season and their parents for their commitment and contribution to Scarsdale soccer over the years. It is a tradition that all the team seniors start the game. The seniors who were honored were Donovan, Glickman, Juliette Meyers, Sophia Mohlulis, Shannon Regan, Rozencwaig, Shapse and Jenna Stewart. The game also included a fund raising effort, in which contributions were donated to the Juvenile Diabetes Research Foundation.
The only goal of the game came at 36:30 of the first half when Donovan, off a gorgeous pass from freshman phenom Olivia Bryant, scored on a rush down the right side with a perfect shot from 15 yards out. The Scarsdale fans in attendance roared when the goal was scored, undoubtedly recognizing that goals were likely to be at a premium. The game, as expected, was mostly a defensive battle with Scarsdale's four across defense continually stymying the Hugenot's attack. Sophomore center back Allison Stafford was all over the field, repeatedly thwarting the Hugenot's mid-fielders and forwards and starting Raiders' offensive rushes, with strong support from right back Mohlulis and junior center back Sam Mancini. Sophomore goalie Christina Coco preserved the shutout with a couple of difficult saves.
Looking ahead, the Raiders will host the first of what will hopefully be multiple playoff games on Saturday, October 22. The time of the game has not yet been determined. In the team's 16 games during the regular season, they allowed a total of 16 goals, which is an average of one goal per game, and only six goals in their ten league games. These consistently low scoring games enable the Raiders to be in each game, which is a cause for optimism heading into the playoffs notwithstanding the formidable competition they will face. The challenge will be finishing on scoring opportunities and taking advantage of their opponents' mistakes. Scarsdale10583 will report on the team's playoff performance in next week's edition.
Raiders Girls Volleyball Team Scores Impressive Win Against Mamaroneck
The Raiders Girls Volleyball Team win against Mamaroneck on Tuesday 10/18 was a perfect demonstration of their improvement in teamwork and skills. Starting off the season with two early losses, the team stayed motivated with the goal to make it far into the playoffs. With their Mamaroneck game being one of the final ones of the regular season, it was important for the team to maintain their reputation as a formidable opponent. In this win, Scarsdale swept the game 3-0 sets. In the first set, the Raiders showed their dominance, keeping a constant lead. The second set tested the players' endurance and skills under pressure when Mamaroneck tied it after a 6 point lead by Scarsdale. Ultimately the Raiders won this set 25-23. They used this momentum from the 2nd set win to close out the third set 25-16. With playoffs right around the corner, a sweep by the Raiders is just the thing they need to catapult them towards the post season.
(Volleyball text by Emmeline Berridge. Photos by Jon Thaler. See more here:)
Landlord Rush Wilson Vows to Attract More Retailers to Scarsdale Village
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- Written by Joanne Wallenstein
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Why are so many storefronts empty in Scarsdale Village? Is it the parking? The lack of restaurants or competition from online retailers? And what effect do all the empty stores have on the few existing tenants?
Rush Wilson, the man who owns a good chunk of the storefronts downtown, was invited to the October 6 meeting of the Scarsdale Forum to shed some light on the dismal state of affairs downtown.
The most recent losses were Imagine Candy who will close their doors after five years in the Village on October 15 along with interior designers Paris Interiors who occupied a double storefront on East Parkway. Storefronts once occupied by Taiim Cellars, the short-lived Yogurt shop on Harwood Court and cosmetics retailer Space NK have been vacant for years.
Addressing an interested group, Wilson said, "I am aware of the need for a vital village center and retail environment. Seven vacancies with five in the Harwood Building are far too many." He linked Scarsdale's woes to national trends, saying "Brick and mortar retail is suffering."
He said, "We want more variety in village retailers, such as women's apparel, shoes and jewelry, frozen yogurt, a packing and shipping store like UPS and a book store." He asked the audience to keep their fingers crossed, as he is currently in discussion with a book retailer who is considering opening in the Village.
Wilson claimed that rental fees were not the issue and resolved to secure some tenants, saying "Our reputation for high rent will not hinder our efforts to get food in town," but then added that the reason more restaurants are not in Scarsdale is that "expensive venting" is required.
One audience member said, "Larchmont has a great restaurant scene. Why are these historically absent from Scarsdale? Wilson said, "Our biggest problem is venting. Full service restaurants require venting. It's a six-figure investment with quarterly maintenance. It takes a well-established restaurant to justify the expense."
Bob Harrsion asked what the cost per square foot was to rent in Scarsdale and how this compares to Larchmont, Mamaroneck, Bronxville? Wilson claimed not to be "familiar with other communities but said rents in Scarsdale range from $50-$60 per square foot."
Wilson was rushed from podium before a longer discussion could ensue, but it was not clear why he was unable to make the investment in venting to attract more restaurants – or offer tenants incentives to make it economical for them to do the infrastructure work.
One fed up retailer who was sitting in the crowd said, "It's frustrating. There is 4,000 square feet of vacant space in the Harwood Building where we could have a flagship restaurant. Why not install the venting?"
Meet Me at the Station for Dinner
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- Written by Judie Dweck
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My destination this week was to visit Modern on the Rails in Mamaroneck. It is housed in the second oldest and surviving train station building on the Metro New Haven Line. It was most recently the home of Club Car. The impressive Romanesque Revival style red brick building, overlooks a tree lined park with umbrella tables and lush plantings on either side of the heavy wood doors of Modern on the Rails. As you enter, you are transported to the past century.
It is owned by Sebastian Aliberti and Tony Russo, also owners of Modern in New Rochelle and Jerry Tomic, co-owner of the Croatian restaurant Dubrovnik in New Rochelle, as well. I had the pleasure of chatting with the personable managers, Sebastian Aliberti Jr. and Ana Zarak. "We are a historic landmark offering a varied Italian menu with an American bistro twist. Some of our recipes are traditional, originating with past generations of the Aliberti family. Other choices are new creations. Grandma Aliberti's lasagna and marinara sauce are memorable, as are many of the original kitchen creations, which often appear on the daily dinner specials, as well. We are family oriented, and hope to become a staple in Mamaroneck." Co- manager Ana Zarak, indicated that "I love the element of surprise each day. It makes my job exciting." Both Sebastian and Ana love interacting with their guests. The service here is a perfect combination of being solicitous without becoming overbearing, which results in a comfortable relationship between the restaurant and its patrons. "At Modern on the Rails, we maintain the classics, but are always experimenting with new ideas."
The large space keeps its old world feeling with very comfortable circular banquettes, many gleaming crystal chandeliers, stained glass and a welcoming bar. A large wine cabinet, built in keeping with the style of the period by Mr. Tomic is a beautiful piece of craftsmanship. Seating about 160 guests inside and 60 outdoors, Modern on the Rails is a delightful place to dine.
The menu is extensive and at dinner many specials are offered, as well. We started with selections from the raw bar. Jumbo shrimp, creamy purple mountain oysters, from the west coast, Bailey variety from Delaware and familiar bluepoints from Long Island were presented over ice, with horseradish, cocktail sauce and mignonette sauce. I happily slurped these fresh from the sea delights. The menu's appetizers ranged from classic Italian to more creative preparations. My taste buds were perked up with chipotle calamari. These tender fried rings, were mingled with a smoked chipotle sauce and cherry peppers. A drizzle of balsamic glaze completed this piquant dish. For the less adventuresome, try the simply fried calamari with marinara sauce. Little neck clams were a fine choice, as well. They were freshly shucked and whole and lightly topped with nicely seasoned breadcrumbs. Rails fried meatballs were a hearty starter. The large kobe beef meatballs were beautifully spiced and were served with a dollop of ricotta on top. They sat in a pool of marvelous homemade marinara sauce. From the specials, Rails burrata should not be missed if it is available upon your visit. The creamy centered burrata shared the plate with grilled house made crostini, fig jam, baby arugula and a garnish of bits of bacon. The combination of tastes and textures was delightful. Polenta Calabrese, mussels marinara, rice balls and several salads are some other possibilities.
The pasta selections span the classics to the more modern. Choose from penne ala vodka, linguine in white clam sauce, cavatelli Bolognese to salmon Portobello over black fettuccine and black truffle trofie. We enjoyed the lobster ravioli, bathed in a pink sauce studded with shrimp and crabmeat. It balanced richness and delicacy. I hope to try broccoli rabe and sausage over rigatoni, linguine with shrimp and calamari and cavatelli Bolognese soon. Gluten free penne is available upon request. Their brick oven is the root of many pizza choices. The clam pie is on my list of things to taste upon a future visit.
Entrees range from chicken in many classic preparations, parmigiana, Marsala, scarpariello, bruschetta or simply roasted. Beef Sorrentino with eggplant, mozzarella and prosciutto, Colorado lamb chops, and Hatfield Reserve pork chops, with mixed peppers, onions, sausage, potatoes and mushrooms all sound most appealing 
even as I type at an early morning hour. Old family recipes for eggplant rollatini or parmigiana are enhanced with Grandma's non-acidic marinara sauce. From the seafood offerings, we savored an outstanding dish of blackened sea scallops over a classic risotto filled with Portobello, shitake and button mushrooms. This was a most satisfying combination. The perfectly cooked scallops, the woodsy mushrooms and creamy risotto were heavenly. Waiting to be sampled are a classic zuppa di mare and fresh herbed bronzino. Sometimes a guest is craving a good steak. My black and blue New York Strip with its sauce of bourbon and Cipollini onions was most satisfying. The rich flavorful sauce was a perfect match for the prime quality beef.
Desserts include Juniors Cheesecake, tiramisu, cannoli and apple tart. We tried a homemade crepe with orange jam filling, a sweet ending to a well-prepared meal
With a setting as beautiful as that of Modern on the Rails, keep in mind that it is a perfect party venue. Their catering facilities offer in house and off premises options. Whether you choose lunch, dinner, Sunday brunch, happy hour or a party, Modern on the Rails offers the excellent combination of welcoming service, lovely surroundings and delicious food.
Modern on the Rails
1 Station Plaza
Mamaroneck NY
(914) 777 9300
Rails Meatballs (Serves 4)
¼ pound ground beef
1 pound kobe beef
1 clove garlic, minced
½ loaf of a 6 inch Italian bread, day old, soaked in water
1 egg
2 ounces grated Pecorino Romano cheese
1/4 ounce minced parsley
¼ cup breadcrumbs
Salt and pepper to taste
4 Tbsps. olive oil
4 Tbsps. fresh ricotta cheese
1 cup of your favorite marinara sauce
Squeeze out and drain off the water from the soaked bread. Place bread pieces in a bowl. Mix the bread with the cheese, parsley, egg, bread crumbs, salt, pepper and garlic. Add the meat and mix together until blended. Form the mixture into balls of about 1 ½ inches each. Heat olive oil to medium in a skillet. When the oil starts to sizzle add the meatballs and fry until evenly cooked. Place ¼ cup sauce into each of 4 bowls. Divide cooked meatballs among them. Top each with a tablespoon of ricotta and serve as an appetizer.
Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.
LWVS Voter Registration Drive and Important Information for Voters
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- Written by Joanne Wallenstein
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On September 27, the League of Women Voters of Scarsdale held a very successful voter registration drive. The Scarsdale Public Library provided the perfect venue for residents to come by with voter-related questions, and to register to vote or to obtain an absentee ballot application. For those who missed the event, it is not too late to register to vote in the upcoming general election or to request an absentee ballot. The following are the deadlines voters need to know:
•Voter Registration Forms must be postmarked by Friday October 14th
•Absentee Ballot requests must be postmarked by November 1st
•Absentee Ballots must be postmarked by November 7th
Links to voter registration forms and absentee ballot applications can be obtained at www.lwvs.org. The Scarsdale Public Library also has copies of both forms on hand. You may also visit www.vote411.org, which provides personalized information about polling locations, candidates and issues.
First time voters were not the only ones registering to vote. Many new residents to Scarsdale were registering as well. It is important to note that if a voter has moved or changed names since the last time he or she voted, re-registration is required, as a voter's polling locale has likely changed.
Many residents inquired about the timing of when to expect requested absentee ballots. The Board of Elections has informed the League that absentee ballots are not available yet. They are expected within the next few weeks and will be mailed out to those who have sent in an absentee ballot request form. To obtain an absentee ballot more quickly, voters can pick them up in person at the Board of Elections in White Plains.
LWVS also will be hosting a Candidates Forum on October 20th at 7:30 pm at Village Hall. This is a great opportunity for residents to hear from candidates and ask questions of them.
2016 General Election Information
Local voter registration for Scarsdale residents will be held at Scarsdale Village Hall in the first floor lobby on the following dates:
Thursday, October 13, 2016: 5:00 p.m. to 9:00 p.m.
Saturday, October 15, 2016: 12:00 p.m. to 9:00 p.m.
The General Election will be held on Tuesday, November 8, 2016, between 6:00 a.m. to 9:00 p.m. Polling Locations are as follows:
Election Districts Location
1, 2, 19 Greenacres School
3, 4 Fox Meadow School
5, 11, 12 Scarsdale Library
6, 7 Village Hall
8, 9, 10 Edgewood School
13, 14, 18 Heathcote School
15, 16 Quaker Ridge School
17 Crossway Fire House
Important Deadlines:
Mail Registration (N.Y. Election Law Section 5-210(3))
Applications must be postmarked no later than October 14th and received by the Westchester County Board of Elections no later than October 19th to be eligible to vote in the General Election.
In-Person Registration (N.Y. Election Law Sections 5-210, 5-211, 5-212)
You may register at the Westchester County Board of Elections or any state agency participating in the National Voter Registration Act, on any business day throughout the year but, to be eligible to vote in the General Election, your application must be received no later than October 14th.
Change of Address (N.Y. Election Law Section 5-208(3))
Notices of change of address from registered voters received by October 19th by the Westchester County Board of Elections must be processed and entered in the records in time for the General Election.
2016 Deadlines for Absentee Ballots:
• Tuesday, November 1, 2016 - last day to postmark an application or letter of application by mail for an absentee ballot.
• Monday, November 7, 2016 - last day to apply IN-PERSON for absentee ballot at the Westchester County Board of Elections.
• Monday, November 7, 2016 - last day to postmark ballot. Must be received by the Westchester County Board of Elections no later than November 21st.
• Tuesday, November 8, 2016 – Last day to deliver ballot IN-PERSON to the Westchester County Board of Elections.
To look up a polling location by residence, or to find additional information on the General Election and voting, residents may visit the Westchester County Board of Election website at http://citizenparticipation.westchestergov.com/find-polling-place or call (914) 995-5700. Residents may also call the Scarsdale Town Clerk's office at (914) 722-1175 for further details.
A Casual, Cheerful Creative Oasis at 808 Social in Scarsdale
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On a commercial street right off Route 22 in Scarsdale, is a delightful new relaxing oasis, with a, menu of Italian classics and many innovative variations, which are creating quite a buzz. Chef and co-owner Salvatore Cucullo, proved his expertise at the popular 808 Bistro and his new venture at 808 Social is certain to please, as well. Potted palm trees, and lounge type chairs as well as tables frame the entrance and give 808 Social a resort like feel. Large glass doors open into a dining area with barn siding walls, an industrial ceiling, distressed wood tables on iron pedestals, a welcoming bar, an open kitchen highlighting an authentic pizza oven and kitchen towel napkins adding to the casual atmosphere and have transformed this vacant office building into a lovely and friendly spot, where guests are made happy with exciting food. 808 Social is the brainchild of Chef Salvatore Cucullo and his partners Michael Mondrone and Frank Valenti. While Cucullo creates his specialties, his partners attend to the dining room.
Small plates, large plates, salads, pizzas, and paninis await you at this newly opened 808 Social, where Italian comfort food is creatively prepared. Add music, wine and spirits and the mood is set for a very satisfying lunch or dinner, with Sunday brunch to follow soon.
Chef Cucullo literally grew up in the restaurant business. By age eleven, he was preparing pizza at his grandfather's restaurant in the Bronx. He honed his skills at his family's restaurant in New Rochelle. He followed his passion at The Culinary Institute of America. He did a great deal of travelling and he introduced Japan to pizza. The pizza spot he helped to start is still in business. Cucullo indicated," I love food and at 808 Social, we put an original spin on our dishes. Our aim is to achieve a fun environment for friends and families as they enjoy our little bites and drinks. As the evening progresses, the restaurant gets loud on purpose. Our goal is to build our clientele and become a staple in the area. Our menu is unique. We go back to our roots by offering Italian specialties with our own special variations. Our preparations are truly original and we use organic and locally sourced ingredients when possible."
A recent meal started with a sampling of the small plates and salads. We contemplated the eggplant napoleon, panko crusted with buffalo mozzarella and vine ripened tomatoes with a balsamic reduction, the mac and cheese Bolognese, the bocce ball, a large beef and veal meatball or the grilled calamari taco. It was a difficult decision. We finally chose the Italian eggroll. Here an eggroll wrapper was filled with sausage and peppers or broccoli rabe and cheese and fried to a golden crisp. Served with Napa slaw, sriracha and soy garlic aioli it was a fine variation of the Asian appetizer with an Italian slant. Also, quite delicious was the tuna poke bowl. Sashimi quality tuna cubes were well marinated and dressed with a soy and citrus mixture. Crunchy quinoa, cucumbers and scallions completed this bowl of freshness from the sea. A wonderful grilled beet salad arrived with quartered garden fresh beets tossed with baby arugula, and topped with hazelnut whipped ricotta. Toasted quinoa added crunch to this salad, as well. We all have enjoyed potato chips and sweet potato chips, but here at 808 Social we were treated to outstanding beet chips which may have led to the expression, you can't eat just one. Served with a carrot pureed dip they were truly addictive. A fellow guest at my table who turns her nose up at the mention of beets just loved them, as I did. Other options are chilled melon soup, kale Caesar salad and arugula salad with gorgonzola, dried cherries, candied walnuts and horseradish dressing. A board of meats and cheeses is nice for sharing.
The impressive pizza oven enticed us to 
sample some of the 12-inch pizzas. A classic Margherita pie was savored by one of my dinner partners. I just loved the more inventive pies. Each was well done with a thin very crisp crust, strong enough to hold the interesting and bountiful toppings. A variation on the Italian theme, we loved the melanzane pie with roasted eggplant, caramelized onion, tomato, ricotta and fresh basil. The meatball pie with crumbled meatball, with ricotta, mozzarella, and chili flakes was a winner, as well. A calamari and shrimp pie with marinara was a good choice, for the seafood lover. Other unique combinations are a red, white and green pie with kale pesto, sun dried tomatoes and buratta or the lox pie with house cured lox, ricotta, capers mozzarella and dill.
If pasta is your desire squid ink linguine with seafood and traditional manicotti are among the offerings. There are several inventive Panini choices baked in the pizza oven. Very special was the short rib with shaved parmesan and onion chutney. Hearty and divine. A dinner guest enjoyed the panko crusted eggplant Panini with kale pesto. Among the large plates are a half wood roasted chicken, dry aged rib eye steak, a fish of the day, freshly caught in Montauk and the best burger I have tasted in a long time. Once again the creative juices of Chef Cucullo's imagination are flowing with his excellent Social burger. Top quality beef forms a burger topped with cranberry onion jam, sopressatta and mozzarella. It is wrapped in their house made pizza dough and sealed and baked for a perfect result. It arrives crispy and upon cutting into it, the juices and aroma envelop you. Just writing about it makes my mouth water.
The dessert menu includes brownies prepared by Chef Cucullo's Mom - very enjoyable - with ice cream and a drizzle of chocolate syrup. Cannoli shells are baked in the pizza oven and are filled with a lovely mixture of honey, ricotta and hazelnuts. A cookie platter of house made Italian cookies, a Belgian waffle, and zeppole are several other sweet choices.
A visit to the new 808 Social, will put a smile on your face as you savor the very talented Chef Cucullo's interesting creations. His inventive enthusiasm in the kitchen sets 808 Social on its own pedestal. Enjoy a friendly fun-filled meal there soon.
808 Social
185 Summerfield Street
Scarsdale, NY
(914) 723 2600
Recipe: Stuffed Long Hot Peppers {serves 1 or 2} – Chef Cucullo's favorite dish!
Ingredients
2 long hot peppers
1 small diced hot sopprassata
1 small diced sweet soppressata
1 cup ricotta cheese
2 Tbsps. grated parmesan
1 Tbsp. chopped parsley
2 Tbsps. panko bread crumbs
1 tsp. olive oil
Salt and pepper, to taste
A few Tbsps. of your favorite marinara sauce
Instructions:
Split the long hot peppers lengthwise. Remove seeds and soak the peppers in cold water. In a bowl, combine the hot and sweet soppressata, parsley and chees. Mix with a spoon and add the salt and pepper. Stuff the pepper halves with this mixture. In a separate bowl, combine the panko and the oil. Gently mix them together. Sprinkle the panko mix on top of the stuffed peppers. Bake at 450 degrees for about 6 to 8 minutes. The peppers should be cooked, but crunchy. All the ingredients should be hot. Place marinara at the bottom of a serving dish and put peppers on top.
Judie Dweck has been writing about restaurants and food for many publications. She teaches creative cooking to children at Scarsdale elementary schools. Through the years, her articles have appeared in Jack and Jill Magazine, Spotlight, The Pleasure of Cooking and The Scarsdale Inquirer. She balances her restaurant tastings with daily ballet classes.
