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Article: Chefs help Westhab cook up new revenues.(FLY ON THE WALL)
- Article from:
- Westchester County Business Journal
- Article date:
- November 7, 2005
CopyrightCOPYRIGHT 2005 Westfair Communications, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The soup aisle at D'Agostino's market in Rye Brook just got a little more crowded, with a new brand elbowing Campbell's and Lipton and Progresso for space on the shelves.
Top Chefs Soup comes in six flavors, each based on a recipe from a local restaurant, hence the name. Peter X. Kelly, of the soon-to-open Xaviar's on the Hudson restaurant in Yonkers, came up with the Old-Fashioned Split Pea soup. From Abigail Kirsch at Tappan Hill in Tarrytown came the Seriously Thick Black Bean. Sam's of Gedney Way in White Plains, the Escarole and Bean. Le Chateau in South Salem, White Bean and Roasted Garlic. Zuppa Restaurant and Lounge in Yonkers, Five Bean. And Willett ...