Tags Posts tagged with "St. Patrick’s Day"

St. Patrick’s Day

Green was the color of choice from Miller Place to Rocky Point as thousands lined the roads to celebrate the 69thannual Miller Place – Rocky Point St. Patrick’s Day Parade March 17.

With a cool, sunny day preceding the coming Spring, families sat along Route 25A from the Rocky Point Business District all the way into Miller Place and watched as members of the Miller Place, Rocky Point and Sound Beach fire departments walked in step to members of local family farms, the fife and pipe bands, marching bands, baton twirling teams and many, many more.

Before the parade even began, children and adults alike walked through the streets blasting from green plastic trumpets and horns, painted their faces with clovers and even brought their pets out dressed in Irish flair.

Irish Cream

By Barbara Beltrami

‘Tis a challenge to write about St. Patrick’s Day without resorting to the clichéd corned beef and cabbage. Sure and there are other Irish dishes that can also celebrate the wearin’ o’ the green.

There’s colcannon boiled potatoes and cabbage mashed together with butter and salt and pepper. Then there’s shepherd’s pie, a dish as hearty as they come, made with ground meat and veggies and topped with a mashed potato crust. I’d never made colcannon before, but after looking up a few recipes, it was easy to come up with my own version. I dug up shepherd’s pie from deep in my recipe files where I’d forgotten all about it and have happily restored it to my current repertoire. But I think my favorite is Irish cream, a whiskey blend with cream and an alcohol by volume content of 15 to 20 percent that will put green beer to shame.

Colcannon

 

Colcannon

YIELD: Makes 4 servings

INGREDIENTS:

2 pounds potatoes, preferably Yukon Gold, peeled and quartered

¼ pound unsalted butter

2 leeks (white and light green parts only) washed and thinly sliced

¼ large head cabbage, shredded

1¾ cups half-and-half

Salt and freshly ground black pepper to taste

DIRECTIONS:

In a large saucepan over medium heat boil the potatoes in salted water until fork tender. Meanwhile in another large saucepan melt half the butter over medium heat, add leeks and cook, stirring frequently, until very soft, about 8 to 10 minutes. Add cabbage and cook, stirring frequently, until soft; add half-and-half, stir and bring to simmer. Add potatoes, two tablespoons of the remaining butter and salt and pepper; stir and coarsely mash whole mixture. Transfer to serving bowl; melt final two tablespoons butter and drizzle over top.  Serve hot with fish, meat or poultry.

Shepherd’s Pie

Shepherd’s Pie

YIELD: Makes 4 servings

INGREDIENTS:

3 to 4 medium potatoes, peeled and boiled in salted water until very tender

¼ pound unsalted butter

1 large onion, chopped

1 cup diced carrots

1½ pounds ground beef

½ cup vegetable or beef broth

1 cup frozen peas, thawed

Salt and freshly ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 F. While potatoes are boiling, melt half the butter in a large skillet over medium heat. Add the onions and carrots and cook, stirring frequently, until tender, about 8 minutes. Add the ground beef to the skillet and cook, stirring frequently, until no longer pink. Add the broth and continue to cook, covered, over medium heat until liquid is absorbed, about 10 minutes. Stir in thawed peas and season with salt and pepper. Mash potatoes with remaining butter. Spread meat and vegetable mixture in an 8×13-inch greased baking dish; spread potatoes on top to form a crust; bake until mashed potatoes turn slightly golden, about 30 minutes. Serve hot with a crisp green salad.

Irish Cream

Irish Cream

YIELD: Makes approximately 6 cups

INGREDIENTS:

1 cup heavy cream

One 14-ounce can sweetened condensed milk

1¾ cups Irish whiskey

½ cup coffee liqueur

¼ cup chocolate liqueur

1 teaspoon vanilla extract

DIRECTIONS:

Combine all ingredients in a blender and blend 20 to 30 seconds. Transfer to a tightly sealed container and refrigerate. Serve at room temperature with hot coffee, over ice or with crispy cookies such as biscotti or wafers. Top with whipped cream if desired.

By David Ackerman

As a part of its continuing series of highlighting cultural holidays from around the world, the Ward Melville Heritage Organization hosted a St. Patrick’s Day celebration at its Educational & Cultural Center in Stony Brook Village March 3.

The event kicked off with a lively performance from students of the highly acclaimed Mulvihill-Lynch School of Irish Dance, which competes in regional, national and international competitions. Students have won solo medals at the Mid-Atlantic Regional Championships, the North American Irish Dance Championships, the All-Scotland Championships, the Great Britain Championships, the British National Championships, the All-Ireland and World Irish Dance Championships. Mulvihill-Lynch dancers have also won numerous regional and national gold, silver and bronze medals in ceili and figure dancing.

Children from the audience were invited on stage after the performance to see the costumes up close and learn some dance steps.

The celebration continued with the musical storytelling of The Bard and The Busker. Mike McCormack (the Bard), a noted journalist and broadcaster and the National Historian for the Ancient Order of Hibernians, and John Corr (the Busker), a member of the legendary Paddy Doyle’s Boots band, shared stories of Irish history in spoken word and in song.

The afternoon concluded with a delicious treat as the audience was invited to vote for the best tasting Irish Soda Bread in a contest that drew eight entries. Baker Priscilla Kirch of Hauppauge won first place and was rewarded with a $150 Stony Brook Village Center Gift Certificate.

To keep up with events at the WMHO Educational and Cultural Center visit www.stonybrookvillage.com/what-to-do-events/.

 

by -
0 1586
The Nally boys, pictured from left, Gene, Tom and John, will serve as grand marshals of the Kings Park's 2019 St. Patrick's Day parade. Photo from KP parade committee

By Kevin Matyi

Some would say the Nally family name is synonymous with Kings Park.

Tom Nally, who shares a name with his late father who died in 2017, said that his family has been deeply ingrained in Kings Park’s community. Both Tom and his father worked as teachers and coaches for Kings Park High School. His mother, Diane, worked for St. Joseph’s School of Religion. His brother, John, worked as a pharmacist at Genovese Drug Stores while Gene Nally went into local politics.

“It just feels like Kings Park is an extension of my family,” Tom Nally said.

It just feels like Kings Park is an extension of my family.”

— Tom Nally

The family has lived in the community for nearly 120 years, spanning six generations.

“This community has shown me what it means to care for your neighbors and to be there when they need you,” John Nally said. “This town has always been there for my family through good times and bad, and I am forever grateful.”

These contributions are part of why the Nally Boys, Tom, John and Gene, were selected as grand marshals for the 2019 Kings Park St. Patrick’s Day Parade. Together, the three brothers will lead a multitude of bands, floats and local organizations and businesses in marching along Main Street.

“Since the parade’s inception, the Nally family has been a staple in the parade, resplendent and enthusiastic in a pickup truck … emblazoned with the Nally Boys banner,” reads the parade’s website.

Both Tom and John Nally attributed the original concept of the truck and its banner to their father.

Tom Nally said one of his favorite memories of the past was seeing how excited his father would become while gathering items to decorate the truck.

“He was always figuring out ways to make more room in the back of the pickup truck to fit more family members,” he said.

His brother recalled the family’s first time preparing to take part in the Kings Park tradition.

“I remember when Tom [Sr.] first told us we would be in the St. Patrick’s Day Parade,” John Nally said. “He was all excited and worked hard to get the truck clean and had a banner made heralding our family’s roots in County Westmeath in Ireland.”

Each year, the number of Nally family and friends riding along the parade route in the pickup truck has continued to grow, turning it into a tradition. Upon being presented with their sashes at the Grand Marshal Ball in November, John Nally said he was filled with a sense of pride.

“Our Irish heritage has always been important to our family and to be singled out was extremely humbling,” he said.

Our Irish heritage has always been important to our family and to be singled out was extremely humbling.”

— John Nally

While the three brothers are often called the Nally Boys, John Nally said they would never forget their sister, Terri, who passed away in 2002.

“She was a very important member of our family and an integral part of the community,” he said.

John Nally said he knows that his father and sister will be with them in spirit as the three brothers take their places March 2.

“When we take our place in the front of the parade this year, I know Tom [Sr.] will be smiling down on us,” John Nally said. “He was the architect of this journey and to not have him with us will be extremely bittersweet. To have his son, Thomas, walk with us will ease the pain and we know Tom will be with us in spirit. Both he and my sister, Terri, would be extremely proud.”

The 2019 Kings Park’s St. Patrick’s Day Parade will step off March 2 at noon from the intersection of Lou Avenue and Pulaski Road at the Celtic Crossing bar.

by -
0 1703

Veterans for a More Responsive Government, Quick Stop Deli & Catering provide meals for those who served

Volunteers gathered outside Quick Stop Deli and Catering in Commack before bringing St. Patricks Day meals to homeless veterans. Photo by Sara-Megan Walsh.

A St. James resident and Commack business owner worked together to make sure the luck of the Irish was
delivered to homeless veterans from Huntington to Riverhead this weekend.

As many Smithtown area residents were waking to find the sun shining on St. Patrick’s Day, Robert Cornicelli, founder of the nonprofit Veterans for a More Responsive Government, gathered his friends and volunteers over cups of coffee at Quick Stop Deli & Catering in Commack.

A volunteer with St. James resident Robert Cornicelli packs meals into a car for delivery. Photo by Sara-Megan Walsh.

Cornicelli, a U.S. Army veteran who retired in November 2017, organized the loading of boxes of prepacked meals in the back of a car to be delivered to disabled homeless veterans at nine United Veterans Beacon House locations throughout Suffolk County. Beacon House is a Bay Shore-based nonprofit that provides housing for homeless veterans, many of whom are disabled due to physical injuries or mental impairments related to their time in the service.

“Every Thanksgiving, I would raise money to bring Thanksgiving meals to Beacon House, then it became Thanksgiving, Christmas and Super Bowl Sunday,” Cornicelli said. “I decided I’m going to try to do this for every major holiday.”

He launched a GoFundMe campaign mid-February that quickly raised more than $1,000 towards the March 17 feast. When Cornicelli mentioned his idea to longtime friend Rudy Massa, owner of Gasoline Heaven and Quick Stop Deli & Catering, he quickly stepped in to provide food for the 107 veterans and cover the remaining costs.

“Why not? I’m in; let’s do something,” said Massa, a U.S. Army veteran, in remembering their conversation. “We are trying to do the right thing and give back to the community a little bit.”

St. Patricks Day meals for homeless veterans made by Quick Stop Deli & Catering in Commack. Photo by Sara-Megan Walsh.

On Saturday, Massa provided 107 plates of a “proper St. Patrick’s Day feast” consisting of corned beef and cabbage, Irish-style potatoes, carrots, Irish soda bread and the utensils needed to dig in.

Joining Cornicelli and Massa in delivering the meals was U.S. Marine Corp veteran Terry Devaney, a resident of one of the Beacon House locations in Huntington. He wanted to lend a hand after enjoying the Super Bowl meals set up by the St. James nonprofit in conjunction with Tommy O’Grady, owner of Miller Place’s Tuscany Gourmet Market, last month.

“It’s very gratifying to know that people are thinking about you,” Devaney said. “A lot of veterans feel they are kind of forgotten once they are discharged.”

Devaney, who served in the Vietnam War, retired from his position as a veteran service officer for Suffolk County in September 2017 suffering from post-traumatic stress disorder. He said he wanted to help as the free meals provided by Cornicelli and his nonprofit go a long way towards boosting morale. 

“It may seem like a small matter to most people, but a good meal can mean a lot,” Devaney said. “To have them deliver it and say thank you for your service, it re-instills your pride in having served.” 

by -
0 737

St. James residents showed off their Irish pride by going green this Saturday.

The St. James Chamber of Commerce held its 34th annual St. Patrick’s Day parade March 17 featuring bagpipers, floats and plenty of green. The parade stepped off from the corner of Woodlawn and Lake avenues and progressed to the gazebo at St. James Elementary School.

The grand marshal of this year’s parade was St. James resident Michael Tully. The Tully side of the family hails from Ballinasloe, County Galway, Ireland, and the Carney side of his family is from Galway. He was a health and physical education teacher for Brentwood school district before becoming a school administrator from 1970 to 2002.

Tullly is known for his involvement in his community — as a coach for the Smithtown/St. James Little League baseball team, coach of Smithtown Kickers soccer team, former secretary of the Smithtown Booster Club and former advancement chairman and merit badge counselor Boy Scouts of America Troop 301, according to the chamber. He is also a volunteer at Northport VA Medical Center and the veterans home in Stony Brook.

 

Thousands lined the streets of Huntington to show off their Irish pride at the town’s 84th annual St. Patrick’s Day parade. The nearly two-hour parade featured performances by pipe and drum corps, including New York Police Department’s The Emerald Society, and local high school marching bands. The parade was led by grand marshal Andrew Brady,  former president of the Ancient Order of Hibernians in Huntington and parade co-chair for several years.

Hundreds hit the streets of Miller Place/Rocky Point for the 68th annual St. Patrick’s Day parade March 11.

The Friends of St. Patrick’s, founded in 1950 by businessmen John M. Sullivan and George Faulkner, launched the first Miller Place-Rocky Point St. Patrick’s Day parade March 17, 1951.

The parade, moving from Broadway in Rocky Point down 25A toward Miller Place, was led by grand marshal Andrew Streef, co-owner of The Hartlin Inn in Sound Beach, and the royal court, led by queen Jordan McClintock, a senior at Shoreham-Wading River High School. The queen’s ladies in waiting are Miranda Navas of Rocky Point and Melanie Weidman of Sound Beach.

The parade was in memory of James O’Sullivan.

 

by -
0 2259

Kings Park held annual St. Patrick’s Day Parade March 3  led by Grand Marshal Father Sean Gann, the pastor of St. Joseph’s Church in Kings Park.

Despite the threat of rain and chilling winds,  Kings Parks residents lined the streets to celebrate the area’s Irish heritage — whether they were Irish or merely Irish for the day.

There parade featured bagpipe bands, floats, marching groups and a special tribute to Gann as it’s marshal.  Gann’s mother, Mary, immigrated to the United States from St. Mullins, County Carlow, in Ireland at age 12 to live with her aunt in Kings Park, according to the parade’s website.

Gann has served as a chaplain to the Suffolk County Police Officer’s Emerald
Society, whose pipe band marches first in the Kings Park parade each year.

The parade was started in 2011 by Kevin “The Professor” Denis, owner of Professor’s Diner in Kings Park as a way to celebrate the area’s Irish cultural roots.

 

As music blasted and hair clippers buzzed in the packed  Rocky Point Middle School gymnasium March 16, teachers, students and community members lined up to get their heads shaved in the name of childhood cancer research.

Upwards of 25 people, a majority of them students, registered to shed their locks and raise money for the school’s second annual St. Baldrick’s event. Organized by 8th grade social studies teacher Erica Alemaghides, the event encourages students to “stand in solidarity” with those struggling with childhood cancer, one of the most underfunded cancers in the world, and be involved in community fundraising.

“Everybody has someone in their family or community that has been touched personally by cancer, so this really is an event that hits home for so many people.”

—Scott O’Brien

This year, Alemaghides said, the middle school began raising money in February through online crowdfunding accounts, and raised more than $13,000 for the non-profit St. Baldrick’s Foundation, surpassing its set goal of $10,000.

After last year’s success, raising $8,000 with an originally-set goal of $5,000, Rocky Point Middle School Principal Scott O’Brien didn’t hesitate to give Alemaghides the go ahead to double the amount.

“Everybody has someone in their family or community that has been touched personally by cancer, so this really is an event that hits home for so many people,” O’Brien said. “I’m just so proud of what our school and community continues to do … The money will help give kids a second chance at life and the students, teachers and community members are making a difference.”

Each student who got their heads shaved received a certificate, T-shirt and a bracelet. Student step dancers and Selden’s Siol Na h’Eireann bagpipe band performed Irish dances and songs for those in attendance.

Feeling more like a rock concert than a school assembly, students from all grades filled the gym’s bleachers, cheering and stomping their feet for those who sat down centerstage and got their heads shaved by members of the high school’s cosmetology program.

Seventh-grader Quentin Palifka received a special medal after he and his family donated the most money — $4,120. He said he was eager to get involved.

“Middle school can be rough for some people, but when we all focus on a single cause for at least one day, it pulls us together.”

—Liam Abernethy

“I really liked the cause — it’s a great cause, and one of my family’s friends we’ve known for so long died of cancer and I just wanted to help out,” Palifka said. “I wanted to do it last year but didn’t, and then this year, I was like, ‘I have to do it.’”

Eighth-grader Liam Abernethy and his father, a teacher in the Sachem school district, decided to get bald together.

“I have a lot of family members that died from cancer — my grandfather, my uncle, even some aunts — and I think suffering through it at such a young age would be absolutely devastating,” Abernethy said about his drive to donate. “Middle school can be rough for some people, but when we all focus on a single cause for at least one day, it pulls us together.”

When asked how it felt to be hairless, he said, “I feel lighter, a few pounds lighter.”

It was seventh-grader Kathryn Bush, however, who got everyone’s attention for being the first girl in the event’s two-year history to shave her head.

“I felt like it was something good to do and I also wanted to start over again with my hair,” she said. “I was nervous at first because I have a couple beauty marks on my head and people would maybe see things that I don’t want them to see, but now I’m fine with it and it’s not really that big a deal.”

Bush, who raised more than $1,000, said she hopes more girls will volunteer in the future.

Diedre Johnson, the high school cosmetology student who shaved Bush’s head, said she was impressed by her courage.

“Can you imagine shaving their head at their age? It takes a lot of courage. As adults, it’s easy to see that it’s just hair and will grow back in a few months, but to kids, it seems like forever.”

—Bruce Wolper

“That was so sweet; I always say I want to shave my head [for charity] but she actually did it, that was so nice,” she said, adding that the process of shaving heads was at first nerve-wracking, but became easier and more fun as the event went along. “It’s all one size and pretty easy to do … it was really eye-opening that so many people wanted to volunteer.”

Silvina Vega, a Wading River resident, heard about the St. Baldrick’s event on Facebook and decided to stop by and participate. She plans on donating her hair to Locks of Love, a not-for-profit that provides hairpieces for kids struggling with cancer.

Many teachers at the school look forward to the event and seeing their students excited about doing something good.

“It’s electric and very heartwarming,” said 7th grade Spanish teacher Bruce Wolper. “They’re taking a risk at this age, can you imagine shaving their head at their age? It takes a lot of courage. As adults, it’s easy to see that it’s just hair and will grow back in a few months, but to kids, it seems like forever.”

John Mauceri, a 7th grade special education social studies teacher, echoed Wolper’s sentiment.

“Having the kids realize how important it is to give back,” Mauceri said, “especially in this world we live in, and feel good about positive things, is amazing.”