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Yonkers' Urban H2O's 'How About Them Apples' Raises $5,000

Urban H2O offered Americana, Bluegrass and Indie-pop plus craft beer for $10 at the event.
Urban H2O offered Americana, Bluegrass and Indie-pop plus craft beer for $10 at the event. Photo Credit: Contributed

YONKERS, N.Y. -- Urban H2O's "How 'Bout The Apples" raised $5,000 to support environmental education and live music in downtown Yonkers.

The sold out farm-to-turntable benefit concert celebrates the New York State apple harvest uniting star chefs, hard cider, craft beer and live music Nestled in an industrial section of Downtown Yonkers between a school bus depot and a power station, a two acre green space opens to a reconstructed tidal marsh, the Hudson River and sweeping views of the Palisades.

On Saturday, Nov. 15, top Westchester chefs, New York State hard cider makers, emerging bands, a brewer, a baker, and a boisterous crowd gathered for Urban H2O's "How 'Bout Them Apples?" a celebration of the state apple harvest. Urban H2O founders Mark Miller and Beth Kaufman partnered with award-winning craft brewer The Captain Lawrence Brewing Company and stuck to a simple formula: 'post coffee house' Americana, Bluegrass and Indie-pop plus free craft beer for $10.

To realize the farm-to-turntable dream, they met with Glynwood Farms' Sarah Grady. She connected them with newly formed networks of Hudson Valley hard cider makers and regional chefs including James Beard award nominee Eric Gabrynowicz of Armonk's Restaurant North.

The couple then turned to local kid turned star chef Peter Kelly (Xavier's) and Dobbs Ferry's Dave DiBari (The Cookery and The Parlor). Backstopped by catering pros Eric Korn (Good Life Gourmet and Wolfert's Roost) and Ellen Spirer a seasoned event planner, "How Bout Them Apple?" came to life.  Guests were greeted with Gabrynawicz' seared tuna with a cider reduction and Breezy Hill Orchard's Scrumpy, a colonial era yeasted 'live' cider. A cheese table was also featured from series sponsor the Garden Gourmet Market matched up with Orchard Hill's vivacious Red Label Dry. The main course featured Kelly's braised beef short rib with apple and parsnip mousseline rubbed shoulders and Captain Lawrence's Golden Delicious.

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