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Food

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Port Jefferson Station dentist Alan Mazer is reviving his annual holiday food drive later this month to benefit Long Island Cares and the Harry Chapin Food Bank.

Mazer will be accepting donations of nonperishable food and personal care items at his office, at 140 Terryville Road, between Nov. 19 and Dec. 10.

“We hope to collect barrels of nonperishables so that Long Island Cares can do their magic and assist needy children, seniors, the working poor, the disabled and the homeless,” Mazer said in a statement.

The dentist can be reached at 631-473-0666 or at www.dralanmazer.com.

Long Island Cares and its food bank, founded in 1980 by the late Chapin, a Grammy Award-winning songwriter, helps feed hungry individuals and families in Nassau and Suffolk counties. According to the organization’s website, it also has support services for other community organizations, like soup kitchens and emergency shelters, and hosts programs that promote self-sufficiency, such as job training. The group distributes more than 6 million pounds of food every year.

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By Lisa Steuer

In the 1990s, low-fat food products lined the shelves. Consumers believed that choosing a product with a low-fat label was essential for optimal health and fat loss. But today, experts say that a low-fat diet can be detrimental — as food that has the fat removed can instead be high in sugar and calories to make up for the lack of fat.

“The whole low-fat phase was problematic because people substituted refined carbohydrates, and that is a huge problem,” said Dr. Josephine Connolly-Schoonen, Ph.D., RD, the executive director of Stony Brook Medicine Nutrition Division and author of “Losing Weight Permanently with the Bull’s Eye Food Guide: Your Best Mix of Carbs, Proteins, and Fats.”

So with so many diets out there today, which work best for weight loss and health? Here is Connolly-Schoonen’s input.

Going Gluten Free
Gluten is a name for proteins found in wheat, and some common foods that contain gluten include pasta, bread, flour tortillas, oats, dressings, cereals, sauces and more. Go to any grocery store these days and you will most likely find a “gluten-free” section. And while people with Celiac disease cannot eat gluten because they will get sick, many people who aren’t allergic to gluten are touting the weight loss and health benefits of going gluten free.

But if you don’t have a gluten allergy, is it necessary or nutritionally wise to go gluten free?

“I think that many people are gluten intolerant and can benefit from a gluten-free diet,” said Connolly-Schoonen. “But, [it should be] a high-quality gluten-free diet — foods that never had gluten. So your starches are going to be from potato and rice and quinoa, not from gluten-free bread and gluten-free pasta.”

So while foods that are naturally gluten free are generally healthy, those who are not gluten-intolerant should be wary of processed foods that have had the gluten removed, as there now exists a big market and opportunity for companies wanting to take advantage of the gluten-free trend — and products such as “gluten-free cookies” may not necessarily be nutritionally sound.

“In my practice, I’ve seen many people benefit from gluten-free styles of eating, but using whole foods, not processed gluten-free food … A slice of gluten-free bread is rather small and has the same or perhaps a little bit more calories than regular bread,” said Connolly-Schoonen. “Foods that are naturally gluten-free are quite healthy and I really do think people may benefit from a gluten-free style of eating, but it has to be natural.”

The Paleo Diet and Going Vegan
The idea behind the paleo diet is that we should eat as our ancestors or “cavemen” ate, including meat, fish, vegetables and fruit, and excluding processed food, grains and dairy. And while many people have reportedly lost weight on the diet, some argue that the paleo diet does not necessarily follow what our ancestors ate, and there is now a market for processed paleo bars and drinks.

But Connolly-Schoonen says the concept of consuming fewer processed foods is a good one to follow, especially when it comes to sugar-laden beverages.

“With the advent of the high fructose corn syrup, it became so cheap to make sweetened beverages … that have the equivalent of 17, 19, 20 packets of sugar in them, and we genetically cannot handle that.”

In addition, some people choose to go vegan or vegetarian for a variety of reasons — moral, health or a combination. Both vegans and vegetarians do not eat meat, fish or poultry, while vegans also do not use other animal products and byproducts, such as eggs, honey, cosmetics, and more.

“I don’t think you need to be a vegetarian to be at your optimal health, but there is a lot of research over an extended period of time showing that vegetarians, more than vegans, who eat a high-quality vegetarian diet — so no Snickers bars — do quite well in terms of decreasing the risk for chronic illnesses like diabetes and heart disease, and there really is a lot of research behind the vegetarian diet to support that,” said Connolly-Schoonen. “Vegan diets could be healthy, but it’s much more challenging to make sure that you get all of your micronutrients.”

Juicing Up
Juicing is still considered healthy in moderation and as a quick way to get antioxidants. But when you use a juicer, the juice is extracted from fruits and vegetables, leaving behind a pulp that is often thrown away. In addition, this strips the fruit of its fiber but leaves the sugar.

“Even if you’re juicing vegetables, you’re still getting the sugar … and making the sugar much more highly available,” said Connolly-Schoonen. “And most people are more satiated when they chew their food.”

In addition, many people subscribe to the idea of doing juicing “detoxes” or “cleanses” every so often — which have found to be not really necessary, as we already have a natural detoxification system that occurs in our livers. In addition, any sort of diet that deprives one of nutrients is never a great idea. Instead, work on supporting your body’s natural ability to detox.

“If you have an unhealthy gut environment, you’re taxing your liver’s detoxification system. So first you want to have a healthy gut environment, which means lots of fiber and a good source of probiotics,” said Connolly-Schoonen. “Then you need to support your liver’s detoxification system with a wide array of micronutrients, which is going to come from a wide array of whole foods like protein, fish, lean meats, beans and then your vegetables, fruits and nuts.”

The Bottom Line
Instead of following a super strict diet, you may want to simply remember Connolly-Schoonen’s “two key factors” for healthy nutrition: quality and quantity. In terms of quality, choose foods that are less processed — lean proteins like chicken and fish, a huge variety of vegetables, beans, nuts and olive oil for healthy fats.

Once one works on the quality of foods in his or her diet, “it’s been my experience that patients can then much more easily work on moderating the quantity,” she said. “Once you’re eating whole foods and you’re mixing your quality proteins and fats, it becomes much easier to manage your appetite.”

Does this mean you can never have dessert again? Not at all.

“I tell patients if you’re eating ice cream, it should be real ice cream made from whole milk fat and real sugar. You shouldn’t get artificially sweetened products,” she said. “When you want chocolate and you want ice cream, have the real stuff. And that you should be able to include in your diet, maybe not every day, maybe a few times a week — it all just depends on how active you are.”

Lisa Steuer is the managing editor of FitnessRx for Women and FitnessRx for Men magazines. For fitness tips, training videos and healthy recipes, visit www.fitnessrxformen.com and www.fitnessrxwomen.com.

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Students from Harbor Ballet Theatre perform a dragon dance at last year’s festival. Photo from PJCC

Dragons will roar as the Greater Port Jefferson Chamber of Commerce will once again host the Port Jefferson Dragon Boat Festival on Saturday, Sept. 19, at the Mayor Jeanne Garant Harborfront Park, 101 E. Broadway, from 8:30 a.m. to 6 p.m.

“This year’s ‘Dragons’ is bigger and better than last year! With the expansion of teams, entertainment and food, this festival has something for everyone,”  said Barbara Ransome, director of operations at the Port Jefferson Chamber of Commerce.

“One goal this year was to create a more interactive program for the day for not just the teams but for spectators as well, including bringing in the racing course closer to land for better viewing. Collaborating with more community partners makes this event inclusive to our residents and visitors,” she added. Ransome came up with the idea of creating this festival after attending a similar event in Cape May, N.J., a few years ago.

An opening ceremony will include an Asian color guard along with the blessing of the fleet by Buddhist Monk Bhante Nanda of the Long Island Buddhist Meditation Center, incorporating the traditional eye dotting ceremony to kick off the races.

Twenty-four teams will compete in a 250-meter course in  four dragon boats provided by the High Five Dragon Boat Company and will include representatives from local hospitals, civic groups, businesses and cultural organizations. Each team will be made up of 20 “paddlers,” one steersman and one drummer. Heats will run all day with a culmination  of an awards ceremony at the end of the day.

In addition to the races, there will be a day-long festival featuring numerous performances, including a lion dance, Taiko and Korean drum performances and Asian singing and instrumentals along with educational and cultural displays and vendors. Various Asian delicacies, including pot stickers, lo mein, bánh mì Vietnamese pork sandwiches, sushi, stir-fried noodles, bubble tea and spring rolls, will be available.

Along with traditional Chinese painting and calligraphy, there will be dragon sculptures, an opportunity to paint “dragon” eggs and children’s crafts. New this year is a Fortune Cookie raffle sponsored by the Fortunato Breast Health Center, Asian souvenirs, a photo booth, photo opportunities with a friendly dragon and team contests for the best team T-shirt and best costumed drummer.

Sponsors include Confucius Institute of Stony Brook, LONGISLAND.com, New York Community Bank-Roslyn Savings Division, Fortunato Breast Health Center, SCNB Bank, Tritec, News 12, Times Beacon Record Newspapers and Unity SEO Solutions.

The event will be held rain or shine and admission is free. Bring a blanket or lawn chair and come enjoy the festivities. For more information, call 631-473-1414 or visit www.portjeffdragonracefest.com.

The Setauket Harbor Task Force is looking to inspire the North Shore to join its cause. Photo by Susan Risoli

By Susan Risoli

The Setauket Harbor Task Force will host its first Setauket Harbor Day Saturday, Sept. 12, from 11 a.m. to 4 p.m.

The free event will be held at the Shore Road dock and beach. It will include live music, food, boat tours of the harbor, kayak and paddleboard demonstrations, marine environmental education and presentations about sea captains and boat builders from bygone eras.

Task force members hope the festivities will inspire the community to join them in their efforts to clean and preserve Setauket Harbor, co-founder George Hoffman said. In a phone interview Monday, Hoffman said the group would need volunteers to help with ongoing water quality monitoring and seasonal beach cleanups. Hoffman also said Harbor Day is intended to increase recognition of how important the local coastline is to community life.

“The history of the harbor is intertwined with the history of Setauket,” he said.

Hoffman said Setauket Harbor Task Force members met this summer with Brookhaven Town officials, who said, “They will come up with a plan to dredge the pond in Setauket Harbor Park.
It is clogged with sediment.”

Hoffman also said the task force has applied for 501c3 designation as a nonprofit, and that the application will be approved in a month or two.

The task force will then apply for federal and state grants to fund harbor cleanup, he said.

Long Islanders enjoyed food, rides and games at the Greek Festival in Port Jefferson Station, an annual event hosted by the Greek Orthodox Church of the Assumption.

The festival ran from Aug. 20 to Aug. 23. Before finding their way to the food, rides and games, people who attended the four-day event could pick up raffle tickets for Sunday’s raffle drawing, buy toys and jewelry and other things from the vendors. Those who entered the drawing could win prizes like a car, various electronics and cash, among other prizes. Visitors could dance or watch a group of dancers perform several traditional Greek dances and many viewed the 30-minute fireworks display on two of the festival evenings before returning to their games and rides or going home for the night.

Restaurant is first in village to attempt rooftop dining

Skipper's wants to create outdoor rooftop dining. Photo by Victoria Espinoza

Skipper’s Pub of Northport Village has set its sights on the sky with plans to create rooftop dining at its Main Street eatery — but the proposal saw a bit of grounding by village zoning officials and residents on Wednesday.

Representatives of the restaurant came before the Northport Village Zoning Board of Appeals at a public hearing with hopes of gaining area and parking variances to create a 109-seat seasonal rooftop dining area atop Skipper’s. The plan raised eyebrows and exclamations from ZBA chairman Andrew Cangemi, who questioned whether the ZBA even had jurisdiction over the proposal and brought to light parking issues with the plan.

This is the first time a restaurant has attempted to gain approvals for rooftop dining in Northport Village.

“What we’re doing is a little different than a couple of tables and chairs, Mr. Chairman,” Chris Modelewski, the attorney for the applicant said.

Skipper’s needs a variance from the code for about 37 parking spots, as they want to build a 2,750 square foot rooftop deck. The deck would add 33 additional seats to its eatery and plans to remove a number of sidewalk dining seats and tables.

A view of what a proposed outdoor rooftop dining space would look like at Skipper's Pub in Northport. Photo by Rohma Abbas
A view of what a proposed outdoor rooftop dining space would look like at Skipper’s Pub in Northport. Photo by Rohma Abbas

The plan also includes adding a bar and bar stools, a stairway and fencing to the roof.

Officials and residents at the hearing questioned where those spots would come from, in a village that is already strapped for parking spots during the busy summer months.

Another issue Cangemi raised was whether the ZBA should even be reviewing the application. Modelewksi said the rooftop dining complies with the village’s outdoor dining code, which allows restaurants to create sidewalk dining for a $50 annual permit fee. Those applications don’t require ZBA variances, Cangemi said, according to the code.

“Why are you here?” he asked.

Modelewski said he needed variances for parking and other issues, and that he wanted to secure them in case the law changed in the future. Cangemi replied that the applicant basically wanted the ZBA to assume a legislative role and “play village board.”

“Chris, I hear what you’re saying, but it seems like you’re asking this board for cover.”

The representatives delved into the details of the application. When pressed on parking figures — Cangemi asked where the applicant would create 37 additional spots — Modelewski said he reasoned many of the individuals who come out to eat at night are out-of-town visitors who arrive by boats and moor up to the neighboring marinas and village dock, therefore not requiring parking. Representatives also mentioned there are available spots open to the public at Woodbine Marina.

About 10 residents weighed in on the proposal at Wednesday night’s hearing. Those who critiqued the plan did so on the parking issues. One person who spoke in favor of the plan noted that the village is home to a number of large-scale events like the farmers’ market and the Great Cow Harbor 10K Race, and people manage to find parking at those events.

Former Northport Village Trustee Tom Kehoe also made an appearance and spoke on the application. The original author of the outdoor dining legislation, Kehoe said it was initially drafted years ago when vacancies and inactivity were a common sight in Northport. Officials then were looking for ways to stimulate activity in the downtown.

He said everyone has had a hand in “the Renaissance of Northport,” turning it into a destination.

“Sometimes you just have to be careful what you wish for.”

Cangemi said the public hearing would be held open until Sept. 16 for any additional comments to be entered into the record.

The Terryville Fire Department’s annual carnival put smiles on people’s faces last week, with fast rides, fun games, energetic music and delicious food.

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By Bob Lipinski

A storybook region dotted with picturesque villages in France, Alsace occupies a narrow strip of land between Strasbourg and Mulhouse. It is no more than four miles wide and about 40 miles long, with a total area of approximately 40,000 acres. It is nestled between the Vosges Mountains and the Rhine River, just east of Champagne and Burgundy. Alsace is divided into two sections — the Bas-Rhin in the north and Haut-Rhin in the south.

Alsace produces one-fifth of all of France’s white wines entitled to the AOC designation. Because it is located so far north, there is generally insufficient sunshine for the red grapes to ripen fully. Therefore, better than 90 percent of all wines are white.

Some of the better-known wines of Alsace are Riesling, gewürztraminer, pinot blanc, sylvaner, pinot noir, pinot gris, muscat à petit grains, chasselas, and Klevener de Heiligenstein. The wines range from very dry, through semisweet and even sweet. There is also a fabulous dry sparkling wine called crémant d’Alsace.

I recently attended an Alsatian wine press event featuring the wines of Hugel et Fils and Domaine François Baur, which are perfect for hot summertime weather. Below are the wines that I tasted and highly recommend:

2013 Hugel Gentil, a blend of primarily gewürztraminer paired with varying amounts of pinot gris, Riesling, muscat and sylvaner.
2013 Hugel Riesling.
2008 Hugel Riesling Jubilee.
2012 Hugel Gewürztraminer.
2013 Hugel Pinot Blanc Cuvée Les Amours.
NV Domaine François Baur Crémant d’Alsace, made from a blend of Riesling, pinot blanc, pinot gris, and chardonnay grapes, while pinot noir is used for the rosé version.
2013 Domaine François Baur Pinot Blanc Herrenweg.
2012 Domaine François Baur Riesling Herrenweg.
2007 Domaine François Baur Gewürztraminer Grand Cru– Brand.
2013 Domaine François Baur Pinot Gris Herrenweg.
2010 Domaine François Baur Gewürztraminer Herrenweg.
2013 Domaine François Baur Pinot Noir Schlittweg.

When searching for cheeses to pair with these wines stay with the soft, mild style, and definitely not too salty. Two cheeses that I like from Alsace that are worth searching for are:

Lingot d’Or (lan-GOH dohr) A brick-shaped, cow’s milk cheese, which is quite similar to Munster.

Munster (MUHN-stuhr). A semisoft to firm, cow’s milk cheese with a somewhat edible, ivory or orange to red exterior; creamy white to buttery yellow interior with small holes; cylindrical, rectangular, and wheel-shaped.

It has a pungent smell sometimes of mushrooms; complex, strong and tangy flavor; slightly salty, nutty taste; sometimes flavored with aniseed, caraway, or cumin seeds. The word Munster means monastery and it was the Benedictine monks, who came from Ireland, in the Munster valley of the Vosges Mountains who introduced cheese-making to this area as early as the seventh century.

Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple,” available on Amazon.com. He conducts training seminars on wine & cheese, sales, time management and leadership. He can be reached at boblipinski.com or at [email protected].

A scene from last year’s event. Photo by Bea Ruberto

By Ernestine Franco

Help the best and brightest young people in our community by attending this year’s Sound Beach Civic Association scholarship fundraiser — a food fair and raffle auction that will allow the Civic to award $1,000 scholarships to two high school seniors for the seventh consecutive year.  The event will be held on Sunday, July 12, from 4 to 8 p.m., at the Sound Beach Firehouse, 152 Sound Beach Blvd., Sound Beach.

Come sample steak tidbits, baked clams, General Tso’s chicken, eggplant parmigiana and more, as more than a dozen area restaurants have donated their signature dishes, including CaraMia Restaurant, Papa Francesco’s, Great Wall and Hartlin Inn of Sound Beach; Sea Basin and J & R’s Steakhouse of Rocky Point;  Tuscany Gourmet Market, CP La Manno’s, Miller Place Pastaria, Rubino’s and Fusilli Restaurant of Miller Place; and Land & Sea Restaurant of Mt. Sinai. Coffee will be provided by Starbuck’s in Miller Place and dessert will include two cakes (one a chocolate mousse, the other a vanilla creme), creme puffs, eclairs and cookies.

A scene from last year’s event. Photo by Bea Ruberto
A scene from last year’s event. Photo by Bea Ruberto

More than 50 great raffle prizes, donated by local merchants and individuals, will be raffled off, including artwork, housewares, pet products, kids’ games, wine baskets, a lotto tree, home décor and a variety of gift certificates, including one valued at $500 from Reality Carpet in Rocky Point. The door prize will be a flower arrangement donated by Flowers on Broadway in Rocky Point.

Nicole Berg and Megan McCarthy, this year’s recipients of the scholarships, will be in attendance and Councilwoman Jane Bonner (C-Rocky Point), who has been a strong supporter of this worthy cause from the beginning, will be on hand to honor their achievements. “The Sound Beach Civic does so many wonderful things for Sound Beach,” Bonner said, “and this is just one of them. It’s a great opportunity to honor their annual scholarship winners, meet great new people, catch up with old friends and try some yummy, local food.”

Congressman Lee Zeldin (R-Shirley)will be there to honor former Civic president John Moerlins, who passed away several years ago. A copy of a testimonial that will go into the Congressional Record will be presented to John Moerlins’ widow, Audrey Moerlins.

Civic president Bea Ruberto fondly recalls one of the previous recipients, Cassidy Bohan. “Cassidy was one of the first to receive the scholarship,” Ruberto said, “and she keeps in touch and has done so well.” Bohan attended the Fashion Institute of Technology and is currently working in advertising as a campaign manager.

When asked what receiving the scholarship meant to her, Bohan said, “It was an honor to receive the support of a community that I love so much.”

“It’s been so gratifying to be part of this,” Ruberto said, “and I hope to see a lot of people at this year’s event.”

Tickets are $20 each, $18 each for a table of eight, $10 for children under 12, and free for children under 6. For more information or to order tickets, call 631-744-6952.

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By Bob Lipinski

“Some are kissing mothers and some are scolding mothers, but it is love just the same, and most mothers kiss and scold together.” — Pearl S. Buck

When we think of Mother’s Day, images of multicolored flowers, greeting cards with heartfelt words and perhaps breakfast in bed come to mind. Platters of cheese, dried fruit and chilled glasses of wine usually are not thought of in the same breath.

Oh by the way, it wasn’t until May 9, 1914, that President Woodrow Wilson issued a proclamation declaring the first national Mother’s Day.

Now, my idea of a Mother’s Day celebration starts several days before, shopping for the many delicacies mom will certainly love. On the shopping list should be balsamic vinegar, dried apricots and cherries (or cranberries), unsalted walnuts, green and black seedless grapes, strawberries dipped in chocolate and wines … rosé and Champagne. We also need a bouquet of multicolored flowers or perhaps several different colored rose bushes for later planting to keep Mother’s Day all summer long.

There is an old saying, “You eat and drink with your eyes” and that’s precisely where we are headed.

Regarding cheese, purchase a wedge of an orange-colored New York State cheddar, a wedge of your favorite blue cheese, a wedge of brie (bree) from France and a hunk of Parmigiano-Reggiano from Italy.

Regarding rosé and sparkling wines, here are my recommendations:

2014 Jaboulet Parallèle “45,” Rhône Valley, France. Blend of Grenache, Cinsaut and Syrah grapes; perfumed aroma of a fruit salad, wild berries and candy apples. Light-bodied with a zesty aftertaste.

2014 Hecht & Bannier; Côtes de Provence, France. Blend of Grenache, Cinsaut and Syrah grapes. Fruity bouquet of cherries, pomegranate and herbs. Clean, crisp tasting and well balanced, with hints of watermelon. Lovely finish and aftertaste.

Pol Roger Brut Rosé 2006, Champagne, France. Blend of pinot noir and chardonnay. Salmon colored with a bouquet bursting of raspberries, pomegranate and oranges. Full in the mouth with citrus, wild cherry and spices. The wine is dry, yet a fruity flavor persists to the end.

N.V. Chandon “Brut”; Napa, California. An abundance of tiny bubbles as well as an aroma and flavor of ripe wheat, toasted bread and a lemon-fresh aftertaste makes this a very enjoyable wine.

Now, let’s assemble the delicacies: On a large, flat satin-white platter, carefully plate the cheese so the various colors and shapes stand out but do not touch. Around the cheeses, arrange some green and black grapes, walnuts and dried apricots or cherries. Carefully, place two chocolate-dipped strawberries in front of each piece of cheese. Ever so lightly, drizzle about 1/4 teaspoon of balsamic vinegar over the Parmigiano-Reggiano cheese. Before we invite mom to partake, be sure there are napkins, perhaps some espresso and a camera. That’s it … and say hello to mom for me!

Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine & cheese, sales, time management and leadership. He can be reached at boblipinski.com or at [email protected].