As I walked into the game room of the Boys & Girls Club of Northern Westchester in Mount Kisco in December, three enthusiastic and handsomely dressed teens ran up to me and simultaneously asked, “Would you like to sample one of the evening”™s passed hors d”™oeuvres?”
“Tonight we are presenting Peking duck quesadillas, pizzetti with roasted peppers and wild mushrooms and John Boys”™ pork and cabbage potstickers,” they said with pride.
I was attending the club”™s kick-off Chef Series and cooking demonstration hosted by award-winning chef Jonathan Pratt, co-owner of Peter Pratt”™s Inn in Yorktown, held in the club”™s new state-of-the-art kitchen.
Looking up at the clock, I realized it was only 6 p.m. but I was starving and thirsty. As a result, I ate everything the kids had to offer ”“ even the garnish. Sadly, I didn”™t stop there. I started to weave and bob my way through a heavily populated section of pool tables, pingpong tables and air-hockey games on a mission to devour more hors d”™oeuvres.
Instantly, my hunger and thirst prayers were answered. Adjacent to the kitchen, I observed a modest table that appeared to have a large halo around it. Craig Purdy, co-owner of Peter Pratt”™s Inn, was graciously pouring and explaining a variety of wines donated by John Bueti of Mount Kisco Wines & Spirits for the cheese station ”“ a selection of delicate, hand-crafted cow and goat milk cheeses donated by the Sisters of Sprout Creek Farm of LaGrange. Visiting Sprout Creek a few years ago, I was quite familiar with the nonprofit 200-acre farm run by Sisters Margo, Georgie, Jean and Anne Marie.
Recalling my tour, I was confident the sisters not only blessed the cheese table but extended additional good karma to officially launch the fundraiser series, “Go Out for Dinner On Purpose!”
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“We are so pleased with tonight”™s turnout and excitement surrounding our new Chef Series,” said Executive Director Brian Skanes. “We are especially grateful to Shelley Lewis Waln, one of our board members and ”¦ the driving force behind our new kitchen and tonight”™s fundraiser.”
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When the wait staff rang the dinner bell, we all gathered in the Kisco Kids Café, a tastefully decorated room with flowers donated by Mariani Gardens of Armonk. In front of the kitchen window stood Chef Jonathan Pratt and his sous chef moving at aerobic speed plating the first course ”“ Meadows Farm butternut squash gnocchi with roasted shallot cream.
“All of tonight”™s ingredients were locally sourced,” said Pratt. “Our first entrée, seared sliced moulard duck breast, for example, comes from Hudson Valley Duck Farm finished with our honey-pomegranate salsa from My Backyard Bees. The second entrée, pepper-charred local venison roast, is the real deal. It was wild shot; otherwise it would cost over $14 per pound,” he exclaimed.
The Kisco Kids Café opened in March 2009. More than 150 hot meals are served daily. Approximately 50 percent of members are primarily from low-income families. Many local children rely on the club for after-school nutrition.
In between our entree courses, Waln stood up and thanked those who worked to make the café and professional kitchen come together.
“We can”™t thank Erik Kaeyer of KG&D Architects enough. He donated his architectural and design services to help build the Kids Café,” she said. “As a result of all the generous donations, 100 percent of the evening”™s proceeds will go directly toward helping the children we serve.”
The 2010 Chef Series picks up again on March 4. This year”™s theme, “Sustain,” celebrates the club”™s goal to protect and nurture the youngest generation with healthy nutrition, green living and renewable energy initiatives. Executive Chef John Bradford (Brad) McDonald of Crabtree”™s Kittle House in Chappaqua, will host the opening fundraiser.
The dinner is $125 per person, or $100 if you commit to all three dates in the series: March 4, April 1 and May 6.
If you”™re looking for something to do on weekends, the Boys & Girls Club opens its doors to Community Markets, an indoor farmers market featuring local produce, grass-fed beef, organic breads and more, Saturday from 9 a.m. to 1 p.m. through May 22.
The Boys & Girls Club is at 351 Main St., Mount Kisco. (914) 666-8069;Â www.bgcnw.com.
Nancy Dacey of Ridgefield, Conn., has more than 22 years of experience working in the food service industry. In Dishing It Out, she offers information and suggestions on an array of food-related topics. Reach her at nancyjdacey@msn.com.
