Restaurant | Dish Bistro and Wine Bar, Mahopac

Chopped Liver – Hannah Hopkins appears on Food Network

admin — Tue, 31 Aug 2010 23:10:33 +0000

Owner and Chef of Dish Bistro & Wine Bar, Hannah Hopkins, appears Tuesday, 9 March at 10:00PM, on Food Network’s series Chopped.

Hosted by Ted Allen (Food Detectives), the series challenges four up-and-coming chefs to turn a selection of everyday ingredients into an extraordinary three-course meal. After each course, a contestant gets ‘chopped’ until the last man or woman left standing claims victory.

Each week, a rotating panel of culinary elite judges including Alex Guarnaschelli, Aaron Sanchez, and Geoffrey Zakarian will decide whose dishes shine the brightest and award the winner $10,000. Dish is a modern bistro and wine bar that concentrates on using only the freshest ingredients available, incorporating local produce and decadent homemade sauces and stocks into every menu item. Simple, flavorful local elements are heightened by international influences to create creative and memorable food arrangements.

The kitchen never uses pre-produced ingredients, preparing all sauces, aioli and dressings in-house, and all desserts are produced on site without the use of hydrogenated ingredients. Hannah Hopkins, Chef Owner of Dish Bistro & Wine Bar was raised in the New Haven area where she was exposed to a fusion of American and European cuisines. Later relocating to New York City and finally settling in Mahopac in the northern suburbs of New York,

Hopkins spent ten years as a chef, caterer and private chef in the New York metro area before launching Dish in January 2008. Hopkins is a true advocate of locally based, sustainable food production and her core menu sets the stage for a culinary tour based on her own travels and influences, while the ever-changing daily specials fuse locally sourced ingredients with innovative, global cuisine. Hopkins firmly believes that Dish is a continuous learning experience and that the restaurant has been successful as a result of the creative input of her family of employees and loyal customers alike.

*Source: http://www.localputnam.com/events/events/index.php?com=detail&eID=23941&lID=250

NY Times Review 2010

admin — Tue, 31 Aug 2010 23:00:58 +0000

Judith Pszenica for The New York Times

CASUAL Dish, a two-year-old bistro and wine bar, draws an arty crowd.

AS I waited for a table on my first visit to Dish, a two-year-old bistro and wine bar in Mahopac, I wondered if you needed a tattoo or piercing to get in. Many of the generally young and hip diners sported elaborate, artful bodywork.

Judith Pszenica for The New York Times

Walnut pear salad with goat cheese toasts.

Just over the Westchester border in Putnam County, Dish is not typical for the area — and its creative crowd is only part of the story. The bistro, owned by Hannah Hopkins, a caterer who has appeared on the Food Network, is serving sophisticated fare that uses ingredients from local sources but pulls on culinary influences from Europe and beyond.

You’ll find a rich, crispy and delicious rösti Alpener on the menu — a Swiss-style potato cake layered with Gruyère, ham, caramelized onions and a fried egg. One of the inspired desserts is an upside-down cornmeal cake made with Sicilian blood oranges. And appetizers include a pâté board; a Mediterranean platter of hummus, baba ghanouj and more; and warm Moroccan spiced olives served with baguette slices.

You could easily make a meal of starters and desserts. Shrimp and chorizo on garlic toast was a wonderful interplay of textures and flavors. A walnut pear salad with goat cheesetoasts included crunchy, pleasingly bittersweet radishes that tasted like the beginning of spring. A special tomato and basil bisque was equally simple but evocative.

I couldn’t make a bad choice at the end of my meals either. Dish’s German chocolate cake is the real thing: dense but not heavy, and made with excellent chocolate, nuts and coconut. The dark chocolate cake with lavender and ganache was extraordinary. An angel food cake made with fresh lime was another favorite.

Entrees were less consistent. Two specials, organic roasted chicken and grilled hanger steak, were both expertly prepared, but braised beef ravioli came in a thin, pedestrian mushroom broth. The restaurant’s burger is a crowd favorite, and it certainly looked good. But even though it comes with tasty Gouda, caramelized onions and roasted garlic aioli on a great brioche bun, the meat itself was fairly ordinary. When I spoke to Ms. Hopkins after my visits, she said she was searching for a supplier of grass-fed beef that would not force the burger’s price, now $15, to climb too high.

Restaurant reviewers get used to service slips — they’re hardly rare — but so much is so good at Dish that it was frustrating to experience them there. When cheeses are as distinctive as those brought out for the cheese board appetizer on a recent evening — they included an aged goat cheese with truffles, and a blue — you want a waiter who can tell you what they are. Or who at least finds out when you ask. Our server had “no idea” and never got back to us with the information.

Other grievances piled up: Requests — for a glass of wine or for butter — weren’t fulfilled or came too late. Dirty utensils weren’t cleared for dessert. When I brought my daughter, no one gave us a children’s menu, even though the Web site says the restaurant has one. But the biggest frustration was the lag time between courses on a busy Saturday. We sat at an empty table so long after our appetizer plates were cleared that a waiter asked if we would like to see a dessert menu. We told him we wanted our entrees first.

Dish is a casual place. Everyone is friendly, and the people-watching is great. Still, here’s hoping the front of the house rises to meet the kitchen, which is turning out food well worth experiencing.

Dish

947 South Lake Boulevard

Mahopac

(845) 621-3474

dishmahopac.com

WORTH IT

THE SPACE Small (about 25 seats) but warm and contemporary, with deep red walls, interesting art and fresh flowers on every table. There are several tables outside in warmer weather. Wheelchair accessible via a ramp to a side entrance.

THE CROWD Hip and loyal locals.

THE BAR The center of the dining room, with nine seats where people often sit down to a full meal. Offers a selection of unusual imported draft beers ($6 to $12 a glass) and an intriguing wine list organized by taste (Bordeaux style, Rhone style, etc.) and priced at $20 to $65 a bottle or $7 to $13 a glass.

THE BILL Quite reasonable given the quality of the ingredients and the sophistication of the approach. Entrees from $14 to $22 or so, depending on specials. Major credit cards accepted.

WHAT WE LIKED Cheese board, Mediterranean platter, shrimp and chorizo on garlic toast, tomato basil bisque (special), walnut pear salad; rösti Alpener, grilled hanger steak (special), roasted organic chicken (special); German chocolate cake, lime angel food cake, upside-down blood orange cornmeal cake, dark chocolate cake with lavender.

IF YOU GO Open Monday through Thursday, 11 a.m. to 9 p.m.; Friday and Saturday, 11 a.m. to 11 p.m. Closed Sunday. Reservations recommended on weekends. Ample off-road parking.

RATINGS Don’t Miss, Worth It, O.K., Don’t Bother.

* Source: New York Times (http://www.nytimes.com/2010/05/23/nyregion/23dinewe.html)

Tuesday May 25th

hannahhopkins — Wed, 26 May 2010 02:48:28 +0000

Hi There..So it has been a couple weeks since my last blog..I took the day off today (sort of) to spend with my kids..We just came back from Lakeview elementary “Make a Wish” basketball game..I was amazing to see all these kids growing up so fast.I couldn’t help but be a little emotional watching them. I cherish these moments especially when my life is as busy as it is. I don’t get tons of time with my kids but I really enjoy every single moment I do get to spend with them. It is amazing how quickly each day goes by..

Sunday was a big moment in my life ..New York Times Baby!!!Yup thats right. We got a fantastic review although they nailed us on our service. I have been asked if I am upset about the comments on my service at Dish and my comment is I have no comment..No just kidding.Actually I take this as constructive criticism and feel that there is always room for improvement..So after a Dish barbeque(to celebrate) at my house with all my staff we all discussed and are working together to bring better service to our loyal customers and all the new coming through the door. So we move on..

Getting back to the fact of getting such a great review I feel extremely proud of Dish..I feel soo lucky to even get the opportunity to be reviewed by one of the most respected newspapers out there..I have worked so #^%$#%^$@#^$ hard the last two years and it just feels so good to get recognized..So thank-you to all my friends and family and STAFF for supporting through this amazing adventure and hope for continued success. A special thanks to my husband and children.I love you guys to pieces!

New menu at Dish..We are continuing to step it up..We are having so much fun with all the spring Veggies..We have started to work with a few new farms.Amba Organic Farm in Bedford Hills and I&Me Farm are bringing us the most amazing micro greens. Farmers Markets open soon too.

Juila Childs Wine Dinner coming up too..I have been practicing my Hollandaise sauce..Get ready for heaven on a plate.

Good Night out there! P.S to the lady from West Hartford who came and had lunch recently..Thank-you for your kind words!

Monday Morning

hannahhopkins — Mon, 10 May 2010 12:40:22 +0000

Hi..Ok so Sunday night blogs are turning into Monday’s..I would to first start out by saying Happy Mother’s DAy to all the mommies out there !!!!! I hope you all had a great weekend..My kids gave me really cute gifts.My older son painted me a picture on canvas of spaghetti and meatballs(one of my favorite meals)..SO cute! I also got to tale a 3 hour nap.HELLO 3 HOURS without any interruption crying or my cell phone ringing out the hook..I really need that after an extremely busy week!

Yes..Crazy busy week ..The New York Times was at Dish this week taking photos to follow up a review that they have done on Dish.Supposly they were here like two weeks ago but I was totally unaware..Hopefully it was a good night..I have to say I am really nervous about the review.For the last two years I have always wondered and bitched how the hell I am ever going to get a review from th New York Times..I am just this tiny little place in Mahopac and soooooo off the radar..Well they found me!!!! I am actually glad that it did not happen until two years later after I opened DIsh..I think we have worked out alot of the kinks and found are place in the culinary world..We take risks hear at Dish and don’t follow the norm..I guess that is how I always have been and will be. So maybe this week or next week the review will come out..No matter what they say we put our heart into everything here at Dish and hopefully that showed and if they couldn’t see that we will still be cooking are asses off!

Have a great week!!!! xoxoxo Hannah

Monday May 3rd

hannahhopkins — Tue, 04 May 2010 02:52:57 +0000

So I didn’t blog last night..I got home to late from having a wonderful night in NYC..I went to see Stephen Petronio Company at the Joyce Theatre followed by dinner with a dear freind at the Standard Grill..Oysters..Fabulous drinks and more fabulous food..I could’nt have asked for a better night..Which BTW has been a long time since the last time I have been out..

I just finished our menu for our 1st wine dinner at Dish on Sunday June 6th.It is going to be a night of French classics inspired by Julia Childs paired with French wines..At first it was only going to be a 4course dinner but now it is 6. I had such a hard time choosing..So 6 it is along with a few other surprises..Menu will be posted shortly.

Ok everybody it’s 10:49 and United States of Tara is on in a few so I gotta go..(it’s my favorite show!)

This week at dish…Pork Shanks 1/2 Chicken and Skirt Steak & Red Snapper..Let me know if there is something else you would like to see on the specials menu..Feel free to email me!

Good Night! xoxox

Sunday Night

admin — Sun, 25 Apr 2010 01:01:35 +0000

Hi Everyone,

Ok so this is my first blog ever on the new Dish Website..I am not much of a writer so hopefully this comes out ok..It’s 11:45pm and the kids and husband are in bed and I just put in my last load of laundry which will stay in a pile on my bedroom floor until next Sunday..I hate laundry..When I make it big one day in the restaurant world I will definitely be sending out the laundry to be cleaned on a regular basis..It will be worth every penny. So enough talk about laundry.

So maybe you would rather here about my life as an restaurant owner/mother of three and wife to the man behind the scenes (kevin). Where do I start…mmmmm..It’s alot to juggle I will tell you that..When I am not cooking at Dish I am at home with my family..I am fortunate to only live a few minutes from the restaurant so I can bounce back and fourth..

So what did I dish up at home tonight…Nothing..yup thats right..I usually go on strike around Sunday and refuse to cook. Me and the family went to the big apple to go see a movie “How to train a dragon” in 3D which was awesome.What I loved most was how my middle son Shane and youngest daughter Molly playing musical chairs for the last half hour of the movie.I think the couple behind us found quite fun as well..NOT! If they could only sit still for more than 20 minutes.Kids will be Kids.Anyway we were all hungry so we stopped at Benny’s Burrito’s and got some chow.

I am going to try to start to write on this blog every Sunday night even if it a bunch of nonsense..This is my life..MOM/WIFE/CHEF/BUISNESS OWNER & FRIEND!!!! Maybe some of you out there can relate and my find some of this ammusing.Peace out!

Today’s Drafts

admin — Thu, 01 Apr 2010 23:47:10 +0000

Old Speckled Hen

Linemans Frambroise

Captain Lawrence Seasonal

Hofbräu Lager

Weihenstephaner Wiess

Brasserie D’Achouffe McChouffe

Ommegang Hennepin

Cheese Board Selections

admin — Thu, 01 Apr 2010 22:00:03 +0000

Sprout Creek Farm Toussaint
A Robustly flavored cheese with a distinctive Alpine flavor.
Toussaint becomes more complex and peppery with age, and rounds out with a smooth, tight texture. Natural edible rind.

Sprout Creek Barat
This Assertively nutty cheese with a pronounced caramel flavor is dense and dry. A lingering sweetness compliments its granular texture and earthy rind.

Sprout Creek Farm Eden
Smear-ripened with an elastic texture and a golden interior, Eden has a pungent nose but a sweet apple butterscotch finish.

Cypress Grove Truffle Tremor

Lamb Chopper
Born to be mild, this sheep milk cheese is buttery in color and flavor with a long, complex finish. The texture is smooth and soft-firm, making Lamb Chopper™ an enchanting table or cooking cheese. The wheel is finished in natural wax. Made in Europe exclusively for Cypress Grove Chevre.

Berkshire Blue
An American blue cheese made in Berkshire County, Massachusetts from whole, unpasteurized Jersey cows’ milk.

Hudson Valley Camembert Square
By Old Chatham Sheep herding company

Barely Buzzed by the Beehive Cheese Co.
his is a full bodied cheese with a nutty flavor and smooth texture. The cheese is hand rubbed with a Turkish grind of Colorado Legacy Coffee Company’s (The Cheesemakers brother) “Beehive Blend”. The blend consists of a mix of South American, Central American, and Indonesian beans roasted to different styles. French Superior Lavendar buds are ground with the coffee and the mixture is diluted with oil to suspend the dry ingredients in the rub.

Old Québec Cheddar
Vintage Cheddar//Aged over 3 years

Artisan Cheese By The Pound

admin — Thu, 01 Apr 2010 21:00:14 +0000

Coming Soon! Dish Bistro & Wine Bar will be offering our premium selection of Artisan Cheeses for our customers to purchase by the pound.

All of the cheese brands are of the highest quality and are processed by small makers and farms, thus the availability of these distinct cheeses will be somewhat limited. We suggest that if you wish to be among our customers who love great cheese, that you sign up to our email list.

Cheese Pairings

hannahhopkins — Thu, 01 Apr 2010 20:00:27 +0000

Cheese Pairings Coming Soon!