SEASONS RESTAURANT ADDS ARGENTINEAN INSPIRED EMPANADAS TO MENU

Executive Chef Hugo Contrera brings the innovative cuisine of recently-opened Empanada Joe's to Somers

SOMERS, NY - Popular neighborhood New American restaurant, Seasons, today announced an extraordinary addition to their fall dinner menu: the succulent shrimp empanada. Executive Chef Hugo Contrera's Argentinean-inspired empanadas debuted in Manhattan this summer to rave reviews with the opening of the new grab-and-go eatery, Empanada Joe's. Launched by Seasons owner Joseph Tesone, Empanada Joe's offers a healthier fast(er) food option that does not skimp on wholesomeness, freshness or flavor. Thanks to the overwhelming response to these nourishing, 100% baked empanadas, Somers residents will now get a taste of Contrera's delectable creations with the addition of this specially-created flavor to the Seasons menu.

Upholding Seasons' commitment to fresh quality ingredients, Contrera crafted a fresh new succulent shrimp empanada on the menu. Mouthwateringly delicious and bursting with flavor, the new empanada offering is sure to be an instant hit with the Seasons guests who will also appreciate the healthy qualities they offer.

"The feedback for Hugo's empanadas at Empanada Joe's has been so overwhelmingly positive that we felt compelled to share them with our loyal Seasons' guests," says Seasons Owner Joseph Tesone. "We are thrilled about the positive response we've gotten for Empanada Joe's and look forward to watching our Somers friends and family enjoying Hugo's creation right in their backyard."

Seasons is located at 289 Route 100 in Somers, New York or at www.SeasonsAtSomers.com

Seasons was rated very good to excellent in all categories. A "sophisticated" spot . . . this Somers sophomore serves "surprisingly good" fare from a "varied" New American Menu (the Signature House Smoked Ribs are "first rate") . . . an "efficient" staff and a "airy" low-lit room and seasonal patio make it a pleasant "local dining experience".

Joe Tesone always wanted to own a restaurant. Life has a funny way of working out.

While he was recovering from three major back surgeries caused by a serious accident, Joe's life changed. He left his career as a paper industry executive, and set out to learn everything he could about food and running a restaurant. He learned his lessons well. In April 2005, Joe and his wife, Linda, opened Seasons.

He hired Hugo Contrera as chef. Managers Alexandra & Gina keep things running smoothly. Most of the restaurant's staff has been there since they served the first meal. One of the unique aspects of dining at Seasons is that there's no break between lunch and dinner. It's always the same menu, whatever time of day. (There's a different menu for Sunday brunch.)

"We have a lot of sharing items on the menu, like our cheese platter featuring a selection of gourmet cheeses. People love our bruschetta and the cheese fondue," says Joe. "Our lobster avocado quesadilla is popular, too." "We have a menu that encourages customers to put their own dinners together. You can pick your own sides to go with your main course, or you can just order several side dishes. We have some very creative pasta dishes, and a lot of good fish." "The chef is planning some new menu items for spring, featuring fresh local produce and lots of salads. We always have a lot of hand-held items on the menu."

To compliment their diverse menu, Seasons has an extensive martini list. The Zagat restaurant guide called Seasons' wine list innovative and creative. Seasons is one of the first restaurants in Westchester to eliminate trans fats from their menu. They also have a gluten-free menu, and will accommodate other dietary needs. There will be outdoor dining on the private patio overlooking a scenic pond throughout the spring and summer. Many private parties are already booked. Seasons also des off-premises catering for individuals and corporations.

Creative Dining: At Seasons, changing choices are a constant

"In the movie "When Harry Met Sally", Meg Ryan regularly asked waiters to change something about a dish on the menu. If she had dined at Seasons American Bistro & Lounge in Somers, she wouldn't have had to change a thing. Joe & Linda Tesone, owners of the restaurant that is in its second year of business, set out to create a place where customers would feel comfortable coming in for a quick bite after work or lingering over a leisurely meal. Seasons' atmosphere encourages lingering. There's a Manhattan-style lounge with a martini menu, candles line the walls, and the spring and summer diners can eat on the patio. But it is the retaurant's "variety and consistency" which brings customers back, says Joe.

We want to offer a wide range of choices to our customers," he says. Often diners steer away from an entree because they don't like the side dishes or because they're on a specific diet. The solution - encourage customers to create their own meals. "This removes substitution questions," Joe says. Plate Creations lets diners choose from steak, chicken, or several fish choices and then build their entree with sides ranging from truffle-corn-potato cakes to mushroom risotto to a plentiful selection of healthful vegetables. There are salad choices as well, and if customers prefer to leave themselves in the chef's hands, there's Seasons' signature ginger sea bass, and specialty ribs with homemade honey BBQ sauce. Starters run on the gamut from quesadilla filled with lobster, avocado and mozzarella to mild, medium or hot wings. Seasons even has a special menu for customers who are on a gluten-free diet.

Going the extra mile is just a logical progression for the Tesones, who have set out to give diners something new and interesting, where having it your way is still the best way." - Abbe Wichman

". . . whether dining in the high-ceilinged main room or in the stylish lounge, an accessible wine list priced to encourage experimentation and a creative cocktail specialty menu are always in season." . . . "Upscale New American."

"One of the Nicest Outdoor Dining areas in Westchester"

"With Columbus Day approaching as I tried out Seasons American Bistro in Somers, I couldn't help reflecting on the thrill one experiences when one discovers a new restaurant. Just as Columbus probably wasn't the first explorer to locate the Americas - which were already inhabited - I wasn't the first restaurant critic to visit Seasons, which was already well attended. But when it comes to restaurants, if it's new to you - it's new. Owners Joe and Linda Tesone, Somers residents for the past 21 years, looked at scores of restaurants before settling on this facility. Perhaps the potential of the building - originally an ice-house - wasn't obvious, but the couple has done such a fine job with it that in hindsight it looks inevitable. Artist Elizabeth Root helped design the space. The capacious, high-ceilinged main dining room combines rustic and modern elements perfectly. Two patios offer ideal outdoor dining in warm weather. But late in the evening, when the dining room and patios are winding down, the nifty Manhattan-style lounge seems to be gearing up. Even the bathrooms are fun. The men's room features Sloan Waterfree urinals that each reportedly saves 40,000 gallons of water per year and also tout touch-free Intuition II towel dispensers. Still, a great facility does not a great restaurant make, although so many restaurateurs seem to believe otherwise. Personnel decisions are every bit as crucial. The Tesones have gotten off to an impressive start by hiring chef Hugo Contrera, who has assembled a bistro menu that is at once familiar enough to be comforting and creative enough to be entertaining. Joe, who rediscovered his love of cooking when recuperating from an injury, has also had significant input with the menu. Yet it's often the wine list that gives me the first clue how customer-friendly a restaurant is. Does the restaurant use its wine list to gouge its customers or does it price its vintages reasonably to encourage experimentation? Seasons' wine list ($20-$95) is accessible and includes some captivating selections. We greatly enjoyed an '02 Smith & Hook Cabernet Sauvignon, Grand Reserve, Santa Lucia Highlands, California $48), a dark, intense, almost smoky offering. But before we even got to the wine list, we couldn't resist checking out Seasons' selection of martinis ($8) and specialty cocktails ($9). So many establishments feature overly fruity, overpoweringly sweet concoctions that hit the drinker like a U.F.C. fighter slamming an opponent to the mat. What a relief to sample Seasons' Love Potion #9, an aphrodisiacal mix of Smirnoff Raspberry, Ketel One Citron, lemon juice and a splash of cranberry served up with a sugared rim, or its Autumn Passion, a restrained blend of Stoli Citrus and Sparkling Lemon Izze. We moved on from our mixed drinks refreshed, not woozy. White rolls were accompanied by a tiny cruet of fragrant green olive oil that was replenished as needed. The quality of olive oil served is another place where a restaurant communicates how it intends to treat its customers. Normally, I'd have dunked a lot of bread in that olive oil, but I was waiting to demonstrate my dunking skills on Seasons' cheese fondue ($18), which included bread cubes, diced green apple, crispy shallots and bacon bits. I admit to being a little slow: at first, I couldn't figure out how to dip the small pieces of bacon and shallot in the delicious velvety mix of Gruyere, Swiss, Mozzarella and a goat cheese. It finally dawned on me that I should dip the bread or apple in the cheese, then roll it in the bacon or shallot. Too much bread can be a drawback with crab cakes ($13), but Seasons' were terrific - perfectly crunchy and overwhelmingly crabby. The twin cakes came with two options: a garlic aioli and a house-made tomato compote. At first, I viewed the intriguingly spiced tomato compote as a salsa to be consumed separately, but it went surprisingly well with the cakes. Nor did too much breading undermine a portobello mushroom ($10) stuffed with a variety of mushrooms, arugula and a balsamic vinegar. And good breading was one of the strong points of a calamari salad ($12) composed of crisp rings and tentacles, hot cherry peppers, roasted red peppers, red leaf lettuce and arugula in a nice vinegary dressing. But it was the utter absence of bread that elevated a tender artichoke heart bruschetta ($12) while making it one of several gluten-free offerings on Seasons' menu. With a bit of bread, one might have made a meal of Seasons' petite spinach leaf salad ($9). It was the spectacularly fresh spinach leaves that were petite, not the salad itself. This lovely salad was rounded out with orange slices, sun-dried cranberries and toasted almonds in a not-too-sweet, honey-laced vinaigrette. We tried a trio of entrees, and all three excelled. Chilean sea bass ($28) was accompanied by buttery mashed potatoes, sauteed spinach and a stainless steel cup of soy-ginger sauce that apparently used to bathe the plate until a critic complained it was over-sauced. Sigh. Not all critics are created equal. Seasons' specialty ribs in a homemade honey-BBQ sauce ($17/$25) were served with perfect French fries but too-sweet sweet corn. As irresistible as the fries, the ribs were smoky, moist and tasty. We picked our third entree from the "plate creations" section of the menu, which allows diners to choose their starch and their vegetable from an enticing list. We accompanied our golden pan-seared scallops ($24) with truffled corn potato cakes and grilled asparagus. But the sides were so tempting we also sampled great broccoli rabe and a nice mushroom risotto. We were painfully full, but Seasons' desserts ($7), produced by New Rochelle's wonderful Orzo Bakery, demanded our full attention. A chocolate strawberry shortcake was lightness itself. A fruit tart with pastry cream was just as delightful. A pear tart was elevated by a subtle touch of marzipan. But the greatest surprise was Orzo's award-winning cheesecake. Usually, light cheesecakes are dry; this was the first I could remember that managed the trick of being creamy. In Seasons American Bistro, Somers has got a good thing going. This restaurant, which just opened in April, is now in its third season. Don't let another pass before you try it out." - Philip Innes

"Almost every place I've visited in Northern Westchester - from candle shops to clothing stores - has a peaceful spa-like feel. And Seasons, a new American bistro and lounge in Somers, is no exception. Walking in, I'm instantly relaxed. The rust colored walls are adorned with wrought-iron sconces, which add a warm, cabin-like glow. A row of windows in the back reveals a stunning view of the pond behind the restaurant, and I feel a bit like I'm on vacation. As my husband and I peruse the menu - mainly traditional American cuisine - I take note of the music playing. First a quirky jazz song, which fits the mood, then a New Age beat, and then Michael McDonald's version of "Ain't No Mountain High Enough." It was a little off-putting and took away from the soothing ambiance. The distraction doesn't last long, however, as our waiter brings over a heaping basket of warm, crusty bread. The service at Seasons, which opened on April 13, is impeccable. My water glass never dips below half empty and, thankfully, the breadbasket stays full for the entire meal. The menu isn't as eclectic as the decor - or the music - would suggest, but enticing nonetheless. The appetizers are diverse, with everything from ahi tuna sashimi to barbecued Chinese chicken lettuce wraps. We decided to start with the stuffed Portobella and the barbecue ribs, which Seasons claims to be their "famous specialty." The Portobella is enormous and stuffed with a crumby mixture that's crisp on the outside and moist on the inside. The ribs are delicious, and I have no doubt they are the restaurant's forte. Slow-cooked, the tangy yet sweet meat falls right off the bone. Another forte is the restaurant's "plate creations," where you can select from a list of entrees and then pair them with your choice of two sides. My husband loves this feature. The ultimate meat-and-potatoes guy, he opts for the filet mignon with cranberry sauce and pairs it with the three-cheese potatoes and broccoli rabe. I have enough trouble deciding between entrees, let alone having to pick from sides, so I settle on the fusilli with shrimp and spinach. Our entrees arrive just as I'm thinking of diving back into the breadbasket. My pasta is a little bland. I was looking forward to dipping the tasty bread in the sauce - white wine and garlic - but there is little zest. My husband's filet is a slightly overcooked, but flavorful. The potatoes stole the show, however. Set in a crock, they are crispy, cheesy, and rich - and luckily, he doesn't mind sharing. When our server brings around the dessert plate I am happy that I didn't fill up on bread. Hanging on to the last days of summer, I quickly decide on the strawberry shortcake while my husband opts for the cheesecake, which he says rivals some of the best slices he's had. Encased in a layer of chocolate, the shortcake is the best part of my meal. Inside are layers of moist cake, thick homemade whipped cream (which I mistake for mousse), and sweet strawberries. Every bite is so amazing that I hardly notice the odd techno music now billowing through the air." - Erica Wilders

Seasons is one of the 10 great new hot spots . . . Quiet American: If you are looking for a simple night out, with a few extra touches, Seasons in Somers is the place to go to. Just like most Northern Westchester establishments, the new eatery combines eclectic decor with a soothing ambiance. The menu isn't as diverse as the scene, however. But with staple items like linguine carbonara, ginger sea bass, and barbecued ribs - which the restaurant claims is the specialty - there is something for everyone. Don't miss the "plate creations," where you can pair an entree with your choice of two sides. Try the filet mignon with cranberry sauce and pair it with the three-cheese potatoes and broccoli rabe. But nothing's more relaxing that lingering over desserts like strawberry shortcake and New York-style cheesecake. - Erica Wilders

"And if you can make it to Somers, your efforts will be rewarded by a seat on one of the most beautiful outdoor terraces to grace any restaurant in Westchester County. The place is Seasons, at 289 Route 100. Proprietors Joe and Linda Tesone have the good fortune to have Chef Hugo Contrera in the kitchen, and he works magic. Again, this is also a place where the entire management and waitstaff so sincerely want you to enjoy your dining experience that it makes Chef Contrera's delicious dishes taste even better." - Michael Millius

"Seasons . . . replaces Sammy's with a sophisticated new interior and a pleasant patio for cocktails, wings and chicken barbecue served in lettuce wraps." - Judith Hausman for the Journal News

"Relaxing atmosphere and good food are two reasons to visit this American bistro. Start with the ribs (their specialty) and be sure to try a "plate creation" - where you select an entree and pair it with two sides of your choice."

"Seasons is a much welcome addition to Somers! My sea bass dish rivaled any Manhattan seafood restaurant and the cheesecake was worth the calories! Not only was the food wonderful, but it was apparent that the smallest of details was considered when making the renovations: From the hip, new dining room and bar to the fire pit out front and new back patio overlooking a pond. I can't wait to come back!" - Cecile L., Somers

"Seasons is a great place. It was one of the most beautiful dining rooms in all of Westchester. I had the most tender filet mignon. It is such a nice feeling here and the atmosphere is great." - Barbara M., Chappaqua

"Seasons is great. Our food was extraordinary and the ambience here is like NYC. We love it!" - Dr. & Mrs. L., Katonah

"The staff, service and food was the best. We sat on a table overlooking the water. Everything was great! We'll be back!" - Susan W., Bedford

"Our dining experience was great. Our scallops and chicken rigatoni were delicious. A friendly, professional staff and a beautifully appointed dining room. We will be back!" - Mr. & Mrs. L., Heritage Hills, Somers, NY

"Seasons is what Westchester County needed. Fantastic food and a great night out. The most amazing lounge in Westchester. Feels like going to NYC." - Mr. & Mrs. F., Katonah

"From the time we entered Seasons you could tell that this place was going to be special. Everything is so new and really nicely appointed. The lounge is so nice and the dining room is gorgeous. So warm . . . and then our food was fantastic and the service friendly. A great experience . . . we'll be back!" - Suzanne D., Bedford

"Truly an amazing meal. We shared Tuna Sashimi and then my Chicken Marsala was so tender and the fresh baked bread and dessert . . . unbelievable!" - Mary F., Somers

"We had our son's first communion reception at Seasons. The atmosphere was devine, the food was delicious, the staff was incredible! The hanger steak and chicken marsala were both phenomenal! The staff was so accommodating - someone was always available to cater to our needs. They were so friendly & kind - what a great staff! It was truly a pleasurable experience." - Mr. & Mrs. W., Yorktown Heights, NY