Food for Thought
Tarry Tavern is gladly taking orders for cheese platters, homemade hors d’oeuvres such as squash arancini (tiny rice balls), smoked salmon crepes with chive creme fraiche or truffled potato croquettes. The Tavern’s tea sandwiches are a popular hors d’oeuvres as well. Staple desserts like the poached pear and almond tart and pecan tart are also available in large format to take out. Tarry Tavern will be open on Christmas Eve for anyone looking for dinners to go. It’s a big takeout night! Order platters and desserts by Dec. 23rd. Desserts can be picked up at the Eatarry.
Eatarry: 25 Main Street | Tarry Tavern:
27 Main Street, (914) 631-7227
Mint Premium Food Shop and Restaurant
One step into Hassan Jarane’s Moroccan-style bazaar, filled with a dazzling display of exotic comestibles, and you know you can style your own hors d’oeuvres trays: with over 40 cheeses from all over the world in his bountiful selection, sausages and hams, in-house Middle Eastern spreads plus crusty bread baguettes and a dizzying unusual cracker offerings, you will have all you need. With the added joy of tasting cheese just ripe and ready to serve and the staff’s generous knowledge, preparing your “first course” has never been so much fun. Barrels of marinated olives from Greece, Spain and Italy, and honey-baked pecans from Mexico could complete your presentation. But then, don’t forget the plethora of serious international chocolates, the best dried fruits and chocolate covered cherries, and spectacular melt-in-your-mouth halvah that a host could possibly present – that is, if it doesn’t all get eaten before the guests arrive.
18 Main Street, (914) 703-6511
The Pastry Chef
Everything is baked “from scratch” at The Pastry Chef, where there is an overwhelming display of cakes, cookies, pastries and cupcakes all year long. But at holiday time, cookies start appearing shaped as Santas, sleigh bells and snowmen. Celebrations can be much more festive with made-to-order Yule Logs, Christmas stollen and struffoli (small Italian honey balls), all time-consuming baked goods if made at home. Enjoy the Giant Cannoli, Tiramisu Log or sheets of Napoleans and tiramisu for fun crowd-pleasing desserts. Order by Dec. 21st.
57 North Broadway, (914) 631-6556
RiverMarket Bar & Kitchen
This fresh, locally sourced market offers produce that is sustainably raised and value-added products that are both grown and crafted in and around the Hudson Valley. Building on relationships with farmers, makers and growers, the market selects cheeses from Chaseholm and Old Chatham Sheepherding Company, sausages from Jacuterie (a European-style charcuterie), jams from BFK (Beth’s Farm Kitchen), plus a variety of artisanal tonics, sodas, and wines. Creating an all-natural and sustainably crafted cheese and charcute board, accompanied by local wines and sodas will support our local growers and food artisans.
127 West Main, (914) 631-3100,
This revered neighborhood market has been catering since 1988, and “Dani” Diaz can provide everything “from soup to nuts” for your holiday meals. Since there are dozens of selections on the holiday dessert menu, not to mention appetizers and “noshes,” deli platters, wraps and paninis, plus whole hams and turkeys, it’s best to take a look online and match your culinary needs to the vast assortment of catered items available from Geordanes. Whatever you choose, order by Dec. 22nd.
57 Main Street, (914) 591-6911
The Red Barn Bakery
Celebrate the holidays with exquisite organic desserts (gluten-free and vegan options available) created by Randell Dodge. Her many offerings include mini glutenfree savory tarts and special frittatas, mini double chocolate tartlets and gluten-free small bites. Pre-order special celebration desserts such as her Buche de Noel, cookie platters including hand-painted sugar cookies and multiple flavors of French macaroons, plus her elaborate gluten-free gingerbread house. She will also be baking vegan and gluten-free pumpkin and pecan pies, as well as her famous old-fashioned apple salted caramel crumble and her most coveted brownie bottom fig cheesecake. Gluten-free cookie gift boxes are available upon request. Order by Dec. 20th.
4 South Astor, (914) 231-7779
Suzanne Hart, well-known caterer and chef, creates healthy, gourmet, fresh and stylish main courses and baked goods, all cooked on the premises. Her savory specialties for the holidays include: prosciutto cups stuffed with honey goat cheese and fig jam, filet of beef with horseradish sauce, artisanal cheese and charcuterie platters, Asian pork meatballs with dipping sauce, pissaladiere (a thin crust Provençale specialty topped with caramelized onions, anchovies, and herbs) and mini crab or salmon cakes with spicy remoulade. Some of her “grab and go” items include: homemade pear chutney (in a little jar for a hostess gift and great with cheese), olive tapenade, spiced and candied pecans and cranberry nut loaves. Her signature brownies, banana bread, ginger cupcakes with orange butter cream, triple ginger cookies, coconut macaroons, special order dulce de leche bars and apple toffee cake are also available at holiday time. (See online holiday menu.) Order by Dec. 20th.
75 Main Street, (914) 231-9055
The Black Cat
A fanciful assortment of hand-painted holiday cookies can be pre-ordered, as well as cakes, cupcakes, sheet cakes and pies. Black Cat Café uses as much organic product as feasible and always uses non-hormone, humanely raised meat and dairy products. So, when you order a sandwich, or sandwich and quiche (five selections available), or sandwich and salad platter, you are getting the tastiest options. Order by Friday, December 20th.
45 Main Street
MadebyRK Catering & Bakery
Consummate chef, baker and caterer, Renee Kashuba is once again offering her DIY gingerbread cake decorating event on Saturday, Dec. 21 from 10 a.m. to 2 p.m. Participants of all ages can decorate a mini-house, snowflake, and a gingerbread man. The $15 fee includes a muffin and hot cocoa (or coffee for older decorators). No reservation is necessary and final pre-orders will be accepted on that day as well. You can choose from her extensive menu online for both Christmas and Hanukkah (see below). Pre-wrapped gifts for the holidays including house-made truffles, bourbon balls and decorated cookies will also be available. Kashuba uses all-natural dyes on her holiday cookies, which can now be ordered online and shipped in wrapped gift baskets. Pictured: Red velvet cakes.
218 Ashford Avenue (open Dec. 21: 10 a.m.-2 p.m. and Dec. 24: 9 a.m. to noon for pre-orders, not retail), (914) 231-7999
Campbell Meats Butchery + Charcuterie
The rivertowns’ only whole animal butcher and artisanal charcuterie crafter, Matt Campbell not only offers expertly fabricated meats and poultry, but also artisanal provisions, house-made charcuterie, and seasonal produce, all sourced within a 90 mile radius. Campbell makes his own paté grandmere, pork rillettes (chopped or shredded meat-similar to a pate), and foie gras mousse. The dry-cured salami – all hanging in various states of aging, come in a variety of flavors and sizes. The most unusual, Hanzo sausage, made with ½ beef and ½ pork is flavored with serrano peppers and gouda cheese, but most are traditional European and Italian-style. Campbell will create platters with their Chaseholm cheeses, Fazio Farms burrata, sliced salami, hand-crafted mustard and crusty bread; prices vary. Order by Dec. 20th.
3 Cedar Street, (914) 231-5133
Jilliane Borrelli’s ricotta cookies are justly famous throughout Dobbs Ferry, and that’s because they are delicious. Perfect little bites of cake, soft and delicately flavored, complemented by a thin coat of icing all over and topped with sprinkles. Borrelli’s platters have graced tables at many sporting events and family gatherings. Her cupcakes are memorable as well. She will customize your order for any holiday with colored sprinkles of your choice and create a bountiful platter of treats that will disappear within moments. Order by Dec. 20th.
19 Cedar Street, (914) 231-7990
Los Andes Bakery
For 28 years, Jessica and Francisco Mejias have been creating home-baked treats and pan de huevos (popular with a cup of hot chocolate or coffee) at their bakery, over-flowing with all manner of baked goods, and holiday time is no exception. Festively wrapped plates of cookies, flan and tres leches cakes, empanadas (beef, chicken or cheese) can be ordered in small, bite-sized shapes, perfect for hors d’oeuvres. Their Christmas bread is filled with dried fruits, walnuts and raisins. Meringues, palmeria with and without chocolate, three varieties of alfajores – delicate butter cookies, lucuma (a fruit grown only in Peru and Chile) cakes, with strawberries, peaches or pineapple and iced with a fresh cream frosting, and crispy cones filled with dulce de leche are specialties, as are the crumb covered Chilean-style Napoleons layered with dulce de leche. Order by Dec. 21st.
180 Valley Street, 914-631-3256