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Holidays

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Ensemble of Elf The Musical. Photo by Russ Rowland
Timothy Fraser as Buddy the Elf and Robert Anthony Jones as Santa. Photo by Russ Rowland
Timothy Fraser as Buddy the Elf and Robert Anthony Jones as Santa. Photo by Russ Rowland (2)
Timothy Fraser as Buddy the Elf . Photo by Russ Rowland
Timothy Fraser as Buddy the Elf with ensemble. Photo by Russ Rowland

Long Island’s largest year-round, professional theatrical venue, The Argyle Theatre (Mark and Dylan Perlman, Managing Partners; Evan Pappas, Artistic Director), presents the iconic holiday favorite ELF The Musical with book by Thomas Meehan & Bob Martin, music by Matthew Sklar, lyrics by Chad Beguelin and based on the New Line Cinema Film written by David Berenbaum. Performances begin Thursday, November 11th for a limited engagement through Sunday afternoon, January 2nd at The Argyle Theatre (34 West Main Street, Babylon). ELF The Musical is presented through special arrangement with Music Theatre International.

Directed by Evan Pappas, with choreography by Valerie Wright and music direction by Emma Weiss,the cast will feature Timothy Fraser as Buddy, Carolina Miranda as Jovia, Mark Epperson as Walter, Michelle Mallardi as Emily, Tamara Daly as Deb, Robert Anthony Jones as Santa/Mr. Greenway, Korie Lee Blossey as Store Manager, Kieran Brown and Landon Forlenza as Michael, as well as Kaitie Buckert, Melissa Goldberg, Garrison Hunt, Tre Kanaley, Molly Model, Drew Reese, Lucas Ryan, Mikaela Rada, Garret Shin, and Melissa Strain.

Mark and Dylan Perlman, Argyle Managing Partners, shared “We are thrilled to ring in the season with the holiday show of our generation: ELF The Musical.”  They went on to say, “Experience this heartwarming, holiday theatre magic that is sure to be a blast for the whole family! With our Artistic Director Evan Pappas at the helm and an absolute all-star team behind this production it is sure to be a holiday spectacular you don’t want to miss!”

Buddy, a young orphan, mistakenly crawls into Santa’s bag of gifts and is transported to the North Pole. The would-be elf is raised, unaware that he is actually a human until his enormous size and poor toy-making abilities cause him to face the truth. With Santa’s permission, Buddy embarks on a journey to New York City to find his birth father and discover his true identity. Faced with the harsh realities that his father is on the naughty list and his half-brother doesn’t even believe in Santa, Buddy is determined to win over his new family and help New York remember the true meaning of Christmas.

This modern-day holiday classic is sure to make everyone embrace their inner Elf. After all, the best way to spread Christmas Cheer is singing loud for all to hear!

The creative team includes Set Design by Tim Golebiewski, Costume by Jolene Richardson, Lighting Design by John Salutz, and Sound Design by Brianne Boyd.  The Technical Director is Michael Kauffman and Production Coordinator is Alison Savino. The Production Stage Manager is Craig Matthew with Assistant Stage Managers Emily Todt and Shannon Stewart. The Casting Director is Michael Cassara, CSA.

ELF The Musical is sponsored by Forerunner Technologies, Inc.

For performance schedule and tickets visit www.argyletheatre.com or call (631)230-3500. Tickets are priced from $40 – $79 Use Code: TIMES for $10 OFF*

*Discount valid off individual, premium mainstage tickets only. Not to be combined.

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Steven Uihlein and Jeffrey Sanzel in a scene from 'A Christmas Carol'

Join Theatre Three, 412 Main St., Port Jefferson for the 37th annual production of A Christmas Carol from Nov. 13 to Dec. 26. Celebrate the season with Long Island’s own holiday tradition and broadwayworld.com winner for Best Play. Follow the miser Ebenezer Scrooge on a journey that teaches him the true meaning of Christmas — past, present and future. A complimentary sensory sensitive abridged performance will be held on Nov. 28 at 11 a.m. $20 tickets in November; December tickets are $35 adults, $28 seniors and students, $20 children ages 5 to 12. To order, call 928-9100 or visit www.theatrethree.com.

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Photo from John W. Engeman Theater
Darien Crago
Aaron Young
Daniel Plimpton
Meadow Nguy

The John W. Engeman Theater, 250 Main St., Northport continues its MainStage season  with White Christmas from Nov. 11 to Jan. 2, 2022.

Based on the beloved film, this heartwarming adaptation follows vaudeville stars and veterans Bob Wallace and Phil Davis as they head to Vermont to pursue romance with a duo of beautiful singing sisters. This family classic features beloved songs by Irving Berlin including “Blue Skies,” “I Love A Piano,” “How Deep Is The Ocean” and the perennial favorite, White Christmas.The cast of WHITE CHRISTMAS

Directed by Matt Kunkel with choreography by Drew Humphrey,  the cast features DARIEN CRAGO as Judy Haynes, MEADOW NGUY as Betty Haynes, DANIEL PLIMPTON as Phil Davis and AARON YOUNG as Bob Wallace.

The cast includes ANNABELLE DEANER as Susan Waverly, KEITH LEE GRANT as General Henry
Waverly, and SUZANNE MASON as Martha.

The ensemble includes NICK ABBOTT, EMILY APPLEBAUM, JUSTIN CAMPBELL, SYDNEY
CHOW, JOSHUA KEEN, ELIZABETH MCGUIRE, NICK MONALDO, TERRY PALASZ, RYAN
RODINO, EVAN SHEETS, JULIA SPRINGER, STEPHEN VALENTI, MAYA IMANI, and AUSTIN
IOVANNIA.

Tickets are $80 for matinees and on Saturday evenings, $75 all other performances. To order, call 261-2900 or visit www.engemantheater.com.

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Photo from Statepoint

If your casual baking hobby has turned into an obsession, you’re in good company. Baking swept the nation as a way to pass the time in 2020, with an overwhelming 84% of respondents identifying as bakers in an end-of-year Packaged Facts survey of Americans.

However, there’s a difference between good and great baking, and it all starts with what’s in your pantry. According to the Baking at Home experts, here are seven must-have items you need to take your at-home recipes for breads, cobblers, cakes and more to the next level, as well as tips for using these pantry essentials to their fullest potential.

1. A flour-based baking spray: As every home baker knows, one of the trickiest steps of any recipe is the final one – releasing your treat from the pan without damaging it. If you’ve had a few failed attempts, you may have seen your creations go from masterpieces to flops in just a few short, heartbreaking seconds. To stick the landing every time, (and never see your efforts go to waste again) try using a flour-based baking spray like Baker’s Joy for an easy release from the pan, and faster, more successful baking overall.

2. Shortening: While many view shortening and butter as interchangeable, they’re not the same. Be sure to reach for shortening any time you want your recipe to rise high and retain its shape or to attain that perfect flaky pastry or crust. Making plant-based swaps? An all-vegetable shortening like Crisco can be successfully used in place of butter for an all-vegetable twist on classic recipes.

3. Baking powder: The workhorse of many recipes, one can’t overstate the importance of a dependable, double-acting baking powder. To that end, stick with tried-and-true brands like Clabber Girl, which has been making pastry perfection for over 100 years. Pro tip: quickly test baking powder’s efficacy by mixing a teaspoon with hot water. No fizzing reaction? Time to toss it.

4. Baking soda: Baking soda is the wild and more potent cousin of baking powder, so it’s important not to get them mixed up, especially as baking soda is often specifically called for in recipes containing an acid (think buttermilk and citrus.) While there are many liberties you can take in the kitchen, guessing how much baking soda to use is not one of them. Always measure the exact amount listed to avoid a bitter taste in your finished product.

5. Premium spices, seasonings and herbs: Any serious baker worth their salt will have a “go big or go home” mentality when it comes to spices. Give dishes extra depth by culling your collection to include only high-quality selections that pack a punch, like Spice Islands. Remember, keeping spices dry prolongs flavor, so place your rack in a cool, dry place away from oven heat.

6. Molasses: When mixed with white sugar, molasses can make a great substitute for brown sugar, but that’s just one of its many uses. A pantry staple and American tradition, it’s vital in dishes where moist consistency and depth of flavor are essential, such as pecan pie or gingerbread. Molasses from iconic brands like Grandma’s Molasses can also be the oohs-and-aahs-provoking secret ingredient that has friends and family reaching for seconds.

7. Vanilla extract: Whether you’re cutting back on added sugars or you’re simply low on the sweet stuff, you can use vanilla extract as a flavorful, better-for-you sugar substitute.

With a well-stocked pantry and a good understanding of your ingredients, your creations will come out just the way you want them, every time.

For more baking tips, as well as recipe ideas and tutorials, visit bakingathome.com.

 

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'Barnaby Saves Christmas.' Photo by Peter Lanscombe/Theatre Three Inc.

THE MAGIC OF LIVE THEATRE

The holidays have arrived at Theatre Three, 412 Main St., Port Jefferson with Barnaby Saves Christmas from Nov. 20 to Dec. 26 with a sensory sensitive performance on Nov. 21. Come join Santa, Barnaby, Franklynne and all of their friends for a wonderful holiday treat. As Santa’s littlest elf and his reindeer friend set off on their journey to save Christmas, they meet some new friends along the way and learn the true meaning of Christmas, Hanukah, and the holiday season. All seats are $10. To order, call 631-928-9100 or visit www.theatrethree.com.

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Hot mulled apple cider

When hosting friends and family at home, it’s understandable that hosts direct so much of their focus to the foods they plan to serve. The main course is often the focal point and most memorable aspect of a dinner party, and that’s true whether the get-together is a backyard barbecue, a holiday meal with the family or a formal affair with colleagues.

Food might be a focal point, but guests also will need something to drink. Traditional spirits like wine and cocktails are the standard, but hosts who want to get a little creative should not hesitate to do so. When choosing a special beverage, timing is everything. Guests will want to cool down on warm summer evenings, so something cold and refreshing can make for the perfect signature cocktail. When hosting on nights when the mercury has dropped, a warm beverage can heat up guests in a matter of minutes. On such nights, hosts can serve this version of “Hot Mulled (Sherried) Apple Cider” courtesy of Laurey Masterton’s “The Fresh Honey Cookbook” (Storey). One added benefit to Masterton’s recipe is it can produce a welcoming winter aroma, helping hosts establish a warm ambiance for the festivities.

Hot Mulled Apple Cider

YIELD:  Serves 16

INGREDIENTS:

1 gallon apple cider

1 orange, unpeeled, cut into slices

1⁄4 cup whole cloves

4 sticks cinnamon

1⁄4 cup honey

1 cup sherry (optional)

DIRECTIONS:

Combine the cider, orange slices, cloves, cinnamon, and honey in a large pot over medium heat. If you are picky about things floating in your cider, make a little bundle out of cheesecloth and place the cinnamon and cloves inside before adding to the cider. I like to chew on cloves, so I just toss everything in. Bring to a boil, and then reduce to a simmer over low heat for an hour or so to spread these lovely winter aromas around your home. If you’re serving it to adults, add the sherry. It might make everyone want to go sledding!

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Toys collected by Exit Realty Island Elite
Photo from EXIT Eealty Island Elite

In gratitude for the support shown to EXIT Realty Island Elite by the local community, the real estate brokerage recently started collecting toys for the RONALD MCDONALD HOUSE and GIVE KIDS HOPE INC. charities for Jackson’s Toys Drive.

Before he lost his fight to cancer, Jackson asked his mother about whether the children spending their holidays in the hospital received gifts. He believed that no child should go without… that gift-giving was part of the healing process, a way to brighten up their stay and give them hope. Ever since, his mother has worked tirelessly to give throughout Long Island.

“We are proud to be partnered again with JACKSON’S TOY DRIVE, so that we can keep Jackson’s dream alive. The  support of the  local community has been phenonemal.  This year we  will have collected hundreds of toys! That will make a big difference during these challenging times ,” says Jason Furnari, Broker/Owner of EXIT Realty Island Elite located at 4699 Nesconset Highway, Suite 2, in Port Jefferson Station.  For more information, call 631-331-4000 or visit  www.EXITRealtyIslandElite.com.

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In the photo: Rebecca Tripoli (center front) and Supervisor Chad A. Lupinacci (center back) with Rebecca’s mother (Sara), father (Frank), grandparents, aunt, uncle and two cousins. Photo from Town of Huntington

Supervisor Chad A. Lupinacci honored Rebecca Tripoli, a 4th grader from Melville, on Monday, December 21, for raising $140 in donations to purchase supplies for families in local shelters.

 “Rebecca represents the best of the greater Huntington community. Not only did she selflessly think of others during the holiday season, which can be a tough time for many, especially those in need, but she did something about it and made an impact at our shelters and in the hearts of many across our community,” said Sup. Lupinacci as he presented a proclamation from the Huntington Town Board to Rebecca outside her home on Monday evening.

9-year-old Rebecca Tripoli, a 4th grader from Melville, took up a collection to buy supplies for local shelters, raising $140. She researched local shelters’ websites, saw what they needed, made a list and went shopping.

“I felt grateful that my life was great, and I thought of the homeless people that had nothing. So I bought groceries to give them something,” said Rebecca, who purchased “fruit cups, ramen noodles, black beans, candy canes, pasta, canned vegetables, chicken soup, water and juice boxes, diapers, baby lotion, razors, toothbrushes, toothpaste, deodorant, and shaving cream,” all of which was donated to Family Service League.

Rebecca’s mother Sara added that Rebecca knew candy canes weren’t on the list but she wanted to do something to make the children smile around Christmas, “Rebecca’s father and I really are proud that she came up with the idea to help people less fortunate than her. We talk about this together a lot, that there are people right here in our community and in her school that don’t have enough food to eat, or even a place to live. She has a big heart and also a lot of ambition, and decided to do something about it. We were really surprised and honored that Mr. Lupinacci came to our home and recognized her for her work. It was an exciting day for us all!”

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Town of Brookhaven's Youth Bureau head Josephine Lunde, along with Centereach resident and matriarch of the donation drive EJ's PJs Patricia Poggi stand among the hundreds of pajamas donated for children who need them. Photo from Poggi

Ten years on, and a Centereach family and friends are still donating pajamas for kids to warm themselves during the holiday months. This year, despite the pandemic, has been their biggest drive yet.

Hundreds of pajamas were donated to the Town of Brookhaven’s INTERFACE program to help give kids that warm holiday feeling on these cold nights. Photo from Patricia Poggi

The Centereach Poggi family, which includes mom Patricia and her three sons, started EJ’s PJs in 2011 when the mother’s brother asked her two older sons, Edward and Jeremy, to find a charity to donate to instead of giving them gifts. 

“Because we always wore ‘Poggi plaid’ pajamas on Christmas morning, we came up with the concept to start our own pajama drive so that clouds would be able to feel warm, comfy and cozy and have a fresh pair or brand new pajamas feeling,” Patricia Poggi said.

Her youngest son, Patrick, was 1-years-old when it got started, and now he is 11, having grown up participating in the drive.

At first, their drive included just a single bin on the front porch of the Poggi residence, but now with the support of many local shops throughout Brookhaven, EJ’s PJs has ramped up to include 22 drop off boxes all throughout the town. 

“Last year, I started getting into a few businesses to help us in hopes that our 10th year would get us to our highest and it did,” Patricia Poggi said.

Jeremy Poggi, a student at Centereach High School, helped facilitate work with one of the school clubs to generate extra donations. 

“This year was easily our biggest year,” he said. 

And in a year of COVID, when more and more people are struggling financially, such generosity is felt even moreso.

“We are thankful for the support of our new and existing partners who are committed to make this 10th year our biggest pajama drive yet,” Messina wrote in an email. “In a year where the world has been turned upside down, we are grateful to be able to do our small part with the community’s assistance to provide a warm and cozy pair of pajamas to children and teens in need.”

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METRO photo

By Barbara Beltrami

In case you haven’t noticed, the ongoing theme of my recent columns has been coping with and compensating for COVID restrictions while celebrating the holidays. So here I go again. I believe that whether you’re alone or with just your immediate family (and I do hope for your sake and everyone else’s that it won’t be more than that), you should make the holiday as merry as you can. 

A great way to do that for Christmas Eve or Christmas dinner is to carry out the red and green theme in as many dishes as possible. It doesn’t have to be fancy, but it does have to be festive. I’m thinking that spinach lasagna rollups might do the trick paired with a butter lettuce and arugula salad with bell pepper confetti and a pomegranate vinaigrette. Then for dessert, how about a parfait of pistachio or mint chocolate chip ice cream with fresh raspberry sauce? These are just a few ideas. Raid your refrigerator, shop early and come up with your own red and green Christmas dishes.

Spinach Lasagna Rollups

YIELD: Makes 6 servings

INGREDIENTS: 

For the sauce:

2 tablespoons extra virgin olive oil

1 cup finely chopped onion

Salt and freshly ground pepper to taste

2 garlic cloves, minced

One 28-ounce can crushed tomatoes

1/4 cup chopped basil

Salt and pepper to taste

For the rollups:

Nonstick cooking spray

12 lasagna noodles (not no-boil)

One 16-ounce container ricotta cheese

Half a 10-ounce box frozen chopped spinach, thawed and all liquid squeezed out

3/4 cup freshly grated Parmesan cheese

1 large egg

1 handful fresh Italian flat-leaf parsley leaves, chopped

Salt and freshly ground pepper to taste

3 cups(or more) tomato sauce to taste

1 cup shredded mozzarella

DIRECTIONS: 

In a medium saucepan warm oil over medium heat; add onions, salt and pepper and cook, stirring frequently, until they become transparent, about 5 minutes. Add garlic and cook, stirring frequently, until it releases its aroma, about 30 seconds. Add tomatoes, basil, salt and pepper and a few tablespoons water and cook over medium heat, stirring frequently, until sauce is thickened and liquid is evaporated, about 15 minutes.

Preheat oven to 350 F; coat a shallow baking pan with nonstick cooking spray. Cook lasagna noodles according to package directions and drain, then lay out in baking pan.

In a medium bowl thoroughly combine the ricotta, spinach, Parmesan cheese, egg, parsley, salt and pepper. Spread a thin layer of tomato sauce on bottom of baking pan spread ricotta mixture evenly along each noodle, then top with a thin layer of tomato sauce and carefully roll up; place seam side down evenly in baking dish and spoon remaining sauce over them. Sprinkle mozzarella on top. Bake until they are heated through, sauce is bubbly and mozzarella has melted, about 20 minutes. Serve hot with arugula and butter lettuce salad.

Arugula and Butter Lettuce Salad with Pomegranate Vinaigrette

YIELD: Makes 6 servings

INGREDIENTS: 

1 large bunch arugula, washed and stems removed

1head butter lettuce or Boston lettuce

6 radishes, cleaned and cut into matchstick-size strips

1/2 cup fresh or bottled pomegranate juice

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

2 to 3 tablespoons honey

1 teaspoon prepared mustard

Salt and freshly ground black pepper to taste

Seeds from half a pomegranate

1/2 green bell pepper, seeded and finely diced

1/2 red bell pepper, seeded and finely diced

DIRECTIONS: 

In a large salad bowl, toss together the arugula, lettuce and radishes. In a small mixing bowl, whisk together the pomegranate juice, vinegars, honey, mustard, and salt and pepper. Just before serving, toss the salad with the dressing, then sprinkle with pomegranate seeds and diced peppers. Serve immediately at room temperature with lasagna rollups.

Fresh Raspberry Sauce

YIELD: Makes 1 1/2 cups

INGREDIENTS: 

3/4 pound fresh raspberries, picked over

2 tablespoons sugar or to taste

1/2 tablespoon water

1 tablespoon freshly squeezed lemon juice

DIRECTIONS: 

In a medium saucepan over medium heat, combine the berries, sugar, water and lemon juice. Stirring frequently, cook until sugar dissolves, raspberries fall apart and sauce bubbles, about 5 minutes. Remove from heat and press through a fine mesh strainer to remove seeds. Cool to room temperature, cover and refrigerate or serve warm over pistachio or mint chocolate chip ice cream accompanied by Christmas cookies.

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