To subvert grumpy monarchs, angry medieval youths scrawled condiment graffiti such as "Fran Tanner has plague" or "The king is a jerk" inside their sandwiches. Dig beneath lettuce to bring history to light with today's Groupon, which nets you fresh fare at Good-Life Gourmet's sandwich shops in Scarsdale and the upcoming location in Irvington. The whims of the seasons and loyal Facebook fans help dictate the homemade, handheld cuisine that parades through Good-Life Gourmet's diverse menus, where each sandwich, soup, and salad is created from fresh ingredients handpicked by head chef and French Culinary Institute alumnus Eric Korn. A casual, inviting atmosphere surrounds diners, who can sip fresh-squeezed juices from organic fruits and munch on options such as the savory Thanksgiving sandwich ($8), the brie and apple panini ($8.50), and a host of breakfast, lunch, and take-home dinner dishes; click here for more examples of the fare offered.
- Renamed, Good-life Gourmet, Spencer Place is now home to a three-meal-a-day operation. Headed up by chef Eric Korn who trained at the Culinary Arts Institute and served under a celebrity chef, Good Life Gourmet offers breakfast and lunch on site, prepared dinners to go and a full scale catering operation. – Scarsdale10583
- Whether he was cooking Sunday dinners for 25 college buddies at Ohio Wesleyan or working at Cape Cod lobster shacks boiling chowders and steaming lobsters, feeding large groups has always come naturally to 28-year-old Eric Korn. – John Turiano, Westchester magazine
Good-Life Gourmet’s is a case study in multitasking. In its open kitchen, Chef Eric, an alum of the French Culinary Institute, routinely fries his signature falafel, teaches his cooking techniques to budding chefs, and prepares gourmet catering spreads. Although Chef Eric accomplishes a lot when he’s working, he maintains a fun, light-hearted environment, playing whimsical pranks on his coworkers, who include his three brothers and a team of local high-school students.
At Good-Life’s sandwich shop, a rotating menu gives palates the royal treatment with the aforementioned falafel, sliced-steak wraps, and butter-poached lobster rolls. Meanwhile, the kitchen’s BYOB cooking classes cover topics ranging from tapas to basic knife techniques, such as how to turn two meat cleavers into a huge pair of scissors. The culinary team tailors its catering feasts to each event, and pours its remaining creativity into the pop-up restaurant, Restaurant Maize, open occasionally in locations throughout the city.