These 3 combined Medical Units, approximately 3,000 sq. ft., are in well-established Stony Brook Medical Park. The space offers separate foyer, large reception area, spacious working reception office, three half baths, seven private offices, seven exam rooms, kitchen, lab and intake area. Location is central to all major hospitals, with more than ample parking, and designated traffic light. $975,000
For more information click here
HELLO DEER!
Charlotte the deer stopped by Sweetbriar Nature Center’s socially distanced Egg Hunt and Magical Spring Walk Through the Enchanted Forest event on April 3. She met the Easter Bunny and then browsed the gift tables before selecting a stuffed deer toy aptly named ‘Charlotte’! Check out future events at the center by visiting www.sweetbriarnc.org.
By Tara Mae
Abstract art invites an audience to use its imagination and interpret meaning.
Gallery North’s newest exhibit, Laminar Rituals, celebrates the creation and explores the impact of mark making and non-objective art through the works of artists Sue Contessa of St. James and Anne Raymond of East Hampton. The show opens today, April 8.
Featuring Contessa’s acrylic paintings and Raymond’s monotypes and oil paintings, the title of the exhibit refers to their artistic styles, which incorporate transparent or translucent layers of paint that laminate, protect, and enhance their marks and brushstrokes.
“Both artists really work in a very intuitive manner … Sue’s work is really about the experience the viewer has in front of the [art]. Anne is much more interested in transient qualities we find around ourselves — things like change in weather patterns, changes in light over the course of the day … trying to capture those fleeting moments around us,” said Gallery North Executive Director Ned Puchner. “I think when put together, this exhibit is really presenting records of our experience out in the world.”
Rather than seeking inspiration from outside sources, Contessa finds meaning in the methodology of crafting her art. She uses acrylic paint and occasionally graphite pencil to build marks on the canvas. This technique creates a perceived visual depth to her paintings.
“The work is about repetition … The paintings are more about formal art issues, and the repetition allows for that form of meditation that I always hope will happen. I just have to trust my process. I tend to work rather thinly and transparently, so you are always seeing something from underneath, which impacts each layer,” said Contessa.
For Raymond, the development of her palette is an essential part of her creative process. “I work from a palette based on what I feel like at the time. If I don’t like it, I completely change it,” she said. “I float back and forth between doing monotypes and painting. I think this helps me stay fresh.”
Raymond uses plexiglass plates for her monotypes, making unique single prints with oil-based, pigment-rich, lithography inks. Unlike oil paint, the inks dry fairly quickly so Raymond is able to produce a few in a single session.
The process of working in these mediums is different, but its influences are largely the same. Her art, although abstract, is impacted by the natural world.
“Almost all of my work has reference to landscape, seascape, or sky. I feel really lucky. The beauty of Long Island is my muse,” Raymond said.
Classically trained, Contessa and Raymond each studied art in college and then attended the School of Visual Arts in New York City. They worked in traditional, realistic mediums like figure drawing and still life before becoming abstract artists.
After taking classes at the Art League of Long Island in Dix Hills, Contessa was asked to teach figure and basic drawing classes there.
“I have a background in realistic painting, but it wasn’t satisfying for me. It wasn’t what I wanted to paint. I wanted to paint something that didn’t exist before,” Contessa said. “When you create an [abstract] painting, it is something that you created. The reason for doing it in the first place is that I don’t know what it’s going to look like.”
Raymond worked as an illustrator, for a newspaper, and in the travel industry before fully transitioning to a career as an abstract artist. “When I was studying, I did a lot of live drawing … I appreciate the skill, but it was not exciting in the way that working abstractly is. While working as an illustrator, I was already doing abstracts … I think it is creatively engaging to invite surprise into your process,” she said.
Their complementary mindsets about composing abstract art is part of what initially inspired Puchner to pair their art for an exhibit. “I saw common features with both of them,” he said.
It is the first show that Contessa or Raymond have done since the pandemic began. The exhibit is part of Puchner and Gallery North’s ongoing effort to introduce patrons to the work of local artists and provide the local artists with additional exhibition possibilities.
“I’m really trying to present more artists and give more artists more opportunities to show. I have fun trying to create these pairings and expose our audience to more local artists,” Puchner added.
Gallery North, 90 North Country Road, Setauket presents Laminar Rituals through May 16. The exhibit will be open to the public during the gallery’s normal hours, Wednesdays to Saturdays from 11 a.m to 5 p.m., and Sundays from 1 to 5 p.m. All onsite events are socially distanced and masks are mandatory for entry.
In conjunction with the exhibit, Raymond will lead a monotype workshop for a class of up to six people at the Studio at Gallery North on April 10 from 2:30 to 4:30 p.m. Contessa and Raymond will participate in a Virtual ArTalk on April 24, from 6 to 8 p.m.
For more information, to register for these programs, or to learn more about Laminar Rituals and other upcoming exhibits, visit www.gallerynorth.org or call 631-751-2676.
A staple in the Port Jefferson community is heading to the small screen, sharing their story on the Food Network’s newest series, “Chef Boot Camp,” to air on at 10 p.m. on Thursday, April 8.
Under the guidance of chef Cliff Crooks, culinary director of a global restaurant brand, the show takes struggling chefs from family owned businesses and helps their techniques.
In its season premiere, a local bar and eatery is stepping up to the plate — with chef Andrew Seeley of Tara Inn.
“They take a troubled chef, that’s a good chef, but who needs technique to help a place that’s struggling in the area,” he said. “Prepandemic and now, this area is not what it used to be.”
But Seeley said thanks to the new apartments soon to be developed in Upper Port, the inn has “an amazing opportunity here.”
According to the Food Network, Crooks will put a trio of underperforming chefs each episode through a grueling series of challenges to test their real-world culinary skills and fitness for the role.
With their jobs on the line, these chefs will attempt to not only survive but thrive in “Chef Boot Camp” and prove to their owners they have the talent and passion that it takes to succeed.
Owners Tara and Kate Higgins also joined in on the episode, where they offered tips that Seeley needed to work on.
“The chef spends time with you, teaches you techniques and kind of puts you to the test to see what you can do and what you can’t,” he said.
Kate, a Port Jefferson Station resident, said last summer the bar received a phone call from a producer with the Food Network. She didn’t believe the message, but called them back to find out they were interested in featuring her family’s spot in their new show.
“I thought it was a joke,” she said. “I’m not even sure how she found us, but I’m happy they did.”
From July on, Seeley and the Higgins family talked with producers and got ready to film at two locations — in Manhattan and New Jersey — in November. This week’s episode is the first one to kick off the season, where Seeley and the bar’s owners will be featured in the hour-long show.
Boot camp
The Food Network said in a statement that Crooks assesses the three featured chefs’ skills in the kitchen and addresses their areas for improvement.
After an introduction to each chef that reveals what brought them to boot camp, Crooks gets a firsthand look and taste of one of their signature dishes to begin to understand what the issues may be.
Next, the chefs must demonstrate fundamental cooking techniques of a classic dish, which they must create on time and to Crooks’ satisfaction, showing their skills, knowledge and ability in the kitchen.
Then, the chefs must bring it altogether — working a fast-paced, live dinner service at one of Crooks’ restaurants, and then, finally, whipping up a creative, new dish for their restaurant owners to demonstrate their growth and progress from boot camp.
The chef
Seeley has been working at Tara Inn for a year and a half, but his experience comes from a hands-on approach.
He said when he was a child, he would come to Tara’s with his grandmother and enjoy their famous $1 burgers. He spent his young adulthood visiting the bar scene with friends.
After a move to Florida, he owned several food trucks, but due to some unfortunate family problems, he had to forfeit them, eventually moving back north.
Now living in Wantagh — and commuting to Port Jeff — Seeley would come into the inn for lunch, according to Kate. She was looking for someone to help with a few shifts, and he asked if he could join the team.
“Sometimes hiring customers doesn’t necessarily go well,” she said. “But he started on Sundays, it was a five-hour shift, and three weeks later, he was working six days a week.”
An emotional experience heading back into the kitchen, Seeley said joining Tara’s brought his love for cooking to a whole new level.
“It’s amazing,” he said. “They’ve adopted me as their little brother.”
The legacy
Tara Higgins said her father, Joe, opened Tara Inn in 1977. Now 90 years old, he has passed the responsibility to Kate, but all eight of his children have worked at the bar at some point in their lives.
“It’s part of who we are,” she said.
Tara, a Port Jefferson resident, village judge and attorney at the Suffolk County Supreme Court in Riverhead, said the inn has always been a labor of love.
“Not just having Andrew work here, but having him be on our team, is such a weight off of our shoulders,” she said.
Located at 1519 Main St., and known for their inexpensive but filling bar food —the former $1 burger now costs $2 — Seeley said there’s more to Tara Inn than the food and drinks.
“It’s also the guests that come in here,” he said. “When you come here, you’re coming into a place that has been around for so long it’s a legacy.”
The motto the Higgins family has held for 43 years is what keeps Seeley going.
“My favorite thing they say here is, ‘We don’t have customers, we have guests,’” he said.
Tara added the vibe of the inn has always been like their living room — a place to get together, share a meal and a beverage, and just hangout.
“I think people believe that just because we’ve been here 43 years means that we’re going to be here for another 43,” Kate said. “And that’s not going to be the case if we don’t continue to get local support.”
Joe Higgins is happy that after four decades, people still stop into Tara’s.
“Dad was saying that he feels sorry for the local people that don’t realize this gem is in their own backyard,” Tara said. “And it’s true. You know, I used to say the only place to go that’s cheaper is McDonald’s, and now we’re cheaper than McDonald’s and the food is much better.”
And now thanks to “Chef Boot Camp,” Seeley might have a few new tricks up his sleeve.
Although he can’t give away too much, he said on the episode he works on his seasoning and plating techniques.
But in the end, no matter how cheap the food — and how delicious it is — people come back to Tara Inn for its welcoming attitude.
Father offered more advice when Kate took over.
“Dad said to me, ‘You have an opportunity to be good to people and to help people,’” she said.
Here comes Peter Cottontail …
On Sunday, April 4, Barbara Ransome, director of operations with the Port Jefferson Chamber of Commerce, dressed up in her Easter Bunny costume to hand out treats and take photos with passerbyers for the holiday.
Over the past 25 years, Ransome has played the role, carrying a basket full of candy — and carrots for herself — throughout Main Street.
From 11 a.m. until the late afternoon, Ransome visited the local shops to say hello, and took pictures with several families.
“We’re hoping next year we can have our parade and egg hunt,” she said, “But in the spirit of the holiday, I wanted to spread some cheer.”
Last year, the holiday events were canceled due to the COVID-19 pandemic, and this year was the same but that didn’t stop people from snapping a selfie with Ransome, or a quick group photo with the local Easter Bunny.
MEET MIA – AGAIN!
This week’s shelter pet is Mia is a 3-year-old mastiff/pit/lab mix who is still waiting at the Smithtown Animal Shelter for her furever home.
Mia is stunningly beautiful, goofy and playful. Because she lacked proper socialization in her puppy years, she tends to distrust strangers. She needs someone who is willing to give her time to trust; then you will be rewarded with kisses, cuddles and slobber. Once she trusts someone, it is forever.
Mia would be best suited as an only pet in an adult only home. She is spayed, microchipped and is up to date on her vaccines. If you are interested in meeting Mia please call ahead to schedule an hour to properly interact with her in a domestic setting, which includes a Meet and Greet Room, the dog runs and a Dog Walk trail.
The Smithtown Animal & Adoption Shelter is located at 410 Middle Country Road, Smithtown. Shelter operating hours are currently Monday to Saturday 10 a.m. to 3 p.m. (Sundays and Wednesday evenings by appointment only). Call 631-360-7575 or visit www.smithtownanimalshelter.com.
Former state senator candidate Mike Siderakis is looking to take on Suffolk County Legislator Leslie Kennedy (R-Nesconset) in November.
Siderakis announced his run for legislator in the county’s 12th District at an April 5 press conference in Lake Ronkonkoma. The event took place on the site of the former Bavarian Inn on Smithtown Boulevard. Last year the Democrat ran for state senator to fill the seat left vacant by former Sen. John Flanagan (R-East Northport). Siderakis lost to Mario Mattera (R-St. James).
During the press conference, Siderakis touched on the importance of quality of life in the district. A New York State Police trooper for nearly 30 years, who is now retired, and a former second vice president of the troopers’ police benevolent association, Siderakis said he and his wife, Sandra, moved from the city to Nesconset to raise a family more than two decades ago. The hope was to live in a neighborhood free of pollution, traffic problems and high taxes.
“I’m sure you’ve noticed over the last two decades our unrushed way of life began to give way to the familiar hustle and bustle we left behind in New York City,” he said. “How many of you live on a block that started as a quiet street only for it to become a cut through due to poor planning, as commuters parade their cars through our neighborhoods, and now we need stop signs and traffic lights to manage traffic in front of our homes. We can’t even make left-hand turns anymore in half of our communities.”
The Democrat added that while residents witness new stores popping up on every corner, they also see empty shopping centers with no businesses moving into the empty storefronts.
“We’ve seen the landscape of our communities change quickly before our eyes,” he said. “As our quality of life has eroded over the past 20 years, one thing has remained constant: A Kennedy has been representing us in the Legislature.”
Leslie Kennedy was elected to the seat in 2015, while County Comptroller John Kennedy Jr. (R-Nesconset), her husband, held the position for 10 years prior.
Siderakis called out Leslie Kennedy for not being involved in the public information meetings that the Town of Smithtown held regarding its proposed master plans for the downtown areas and open spaces or holding community outreach meetings of her own.
“Huge changes are afoot in our district, and she’s not even at the table,” he said. “Today we kick off this campaign on a symbol of the neglect in our community. This barren lot at one time held the Bavarian Inn, prime waterfront property on Lake Ronkonkoma. The inn was derelict from 2007 and was finally demolished in 2013 after strong community opposition and demand for it to be demolished.”
He said Leslie Kennedy “proudly says” that she secured funding to buy trees for the now-vacant land.
“Look around at the trees, the dirt, the dying saplings planted without care,” he said. “Is this an accomplishment? And now look behind me on the lake — Islip and Brookhaven, look at their sections, they have some well-maintained beaches, benches. We are standing on what should be a jewel of this district and instead it’s a continuing reminder of how there’s nobody fighting for us.”
The former state trooper said the district needs a fierce advocate. He added he wants to deliver results, including creating public parks in the district such as by the lake.
“I’m running to fix our roads, create safe intersections … preserve our way of life, to keep our water clean, and to preserve our green spaces,” he said. “To create opportunity and bring back common sense, to say ‘no’ to IDA tax giveaways to developers — and to protect the residential character of our communities.”
The 12th District includes Smithtown, Nesconset, Hauppauge, the Village of the Branch, Lake Grove and parts of St. James, Commack, Lake Ronkonkoma and Centereach. The remaining areas in the Town of Smithtown fall under the 13th District of the Suffolk County Legislature which is represented by Robert Trotta (R-Fort Salonga.)
By Steven Zaitz
Demolish, rinse, repeat.
The Northport Tigers football team made Smithtown East its latest victim this past Saturday, as they cruised to a 50-13 road victory in St. James and ran their record to 3-0. The Bulls drop to 2-2.
Senior running back Andrew Argyris rumbled for 139 yards and three touchdowns, leading a rushing attack that gained 376 yards. Junior Jack Sandrib had 89 yards, and senior Rafe Carner had 71 and two scores. This trio averaged over nine and a half yards every time they touched the ball against Smithtown East. The Tigers have averaged 301 rushing yards in their three victories this season.
“Our philosophy is to run it down their throats until they prove they can stop us,” Argyris said. “Our offensive line is nasty, and they open up big holes for us.”
Smithtown East found itself in a nasty situation right from the opening whistle. They won the coin toss but elected to kickoff to the Tigers. Ten plays later, it was 7-0 Northport on Carner’s 3-yard touchdown run. The Bulls fumbled the ensuing kick and Argyris scored on the very next play to make it 14-0 — and Smithtown East’s offense had yet to touch the ball. “It was like an avalanche,” said Northport Head Coach Pat Campbell. “We didn’t give them a chance to breathe because we did a good job of turning their mistakes into early points.”
Northport converted three East turnovers in the first half into 17 points and had a 44-0 lead at halftime. One of those turnovers was an interception by senior cornerback Tom Tini.
“They had a stack on my side of the field, and I read what he [Bulls Quarterback Nick Karika] was trying to do and he threw it right to me,” Tini said. “I’ll take that any day!”
Despite his perfect diagnosis of the play, Tini was kicking himself for not turning the interception into a pick six. “My coaches were busting my [butt] because if I made one cutback, I would have been gone, “Tini said. “It cost me a steak dinner.”
Regardless of Tini having to pay for his meal, the Tiger defense was its usual mauling self. They were responsible for only one of the Bulls’ touchdowns — the other was a 86-yard fumble recovery by East’s Santino Pollina — and have given up only two scores in three games this year, both of which came in garbage time. The Bulls eked out 162 total yards, which is the high-water mark this year for a Northport opponent. The Tigers have allowed only 129 per game on average – a remarkably low number.
“Our TNT [defensive line and fittingly also an abbreviation for dynamite] is just dominant,” said Campbell. “They do a lot more than take blockers. It’s three against five up there and most times, our three are winning that battle against the opponents’ five.”
One of those three is Cole Ronan, who registered a sack and two tackles behind the line of scrimmage versus Smithtown East. His nickname is Big Nasty.
“Our main goal is to eat up the blocks and let our linebackers come down hill and make the tackles,” said the 6’3” senior. “We work really hard all week in practice to get ready and it shows up in the games.”
His linemate, senior Dan Lugo, loves to have ‘meetings’ with fellow linemen Ronan and senior Ryan Farrington.
“We are always talking about meeting in the backfield, meeting at the quarterback, meeting at the line to stop the running back”, laughed Lugo, who is known around the locker room as Big Daddy. “We have great chemistry.”
So far that chemistry has resulted in the Tigers outscoring their opponents 99-19, with Copiague next on the schedule. The Eagles have laid quite the egg this year, having dropped all three of their games, outscored 155-8 in the process.
Pictured clockwise from above, Smithtown’s Matt Kaires stiff-arms Northport’s Ryan Bell; the Tigers Andrew Argyris on his way to a 28 yard touchdown run; and Jack Sandrib takes on two tacklers in Northport’s win against Smithtown East.
The Reboli Center for Art and History, 64 Main Street, Stony Brook is pleased to name Janet Zug as its artisan of the month for April. “I discovered Janet while looking for some handmade glass for the Design Shop. I searched the internet and found several glass blowers, but I loved her pieces and contacted her. Janet agreed to sell her work at the Center, and we have done very well with her beautiful creations,” said Lois Reboli, founder of the Reboli Center and wife of the late artist, Joseph Reboli.
Janet started blowing glass in 1990. She answered an ad in the local newspaper for a glass blower apprentice and no experience was necessary. The position was with Simon Pearce, a famous glass production studio in Vermont. She got the job and after five days, fell in love with the art of glass blowing. When she was done for the day, she was allowed to work on her own designs. In 1992, she founded her own business and rented space from other studios to make her creations. In 2004, she installed her own hot shop at her studio in Vermont, where she lives.
According to Janet, “I am inspired by function and beauty. A piece should be useful and pretty, such as my hanging vases. I love making drinking glasses as you can use them, enjoy them, wash them and they are so personal. There are so many things I love about glassblowing. First there’s the hot stuff itself, what a crazy medium to play with! Then there’s the challenge of executing high quality work from this pot of hot goo. I never get tired of it because it’s always changing. Blowing glass is the best part, of course, but being a productive business person is equally as important as designing work that I am proud of.”
Her studio is open on Saturdays from Thanksgiving until Christmas and visitors can take a class, where she will help someone make a piece. For more information, visit her website at www.zugglassblower.com
Janet Zug’s hand-blown glass is for sale in the Reboli Center’s Design Shop. The Center is open Tuesday – Saturday from 11 a.m. – 5 p.m. and Sunday from 1 p.m. – 5 p.m.
Lois Reboli, president of the Reboli Center, noted that, “The Center is adhering to CDC, New York State and Suffolk County coronavirus guidelines, which limits the number of attendees at one time and requires all visitors to wear a mask and socially distance. Please be assured that staff and volunteers will wear masks, and do continuous cleaning and sanitizing.
For more information, call 631-751-7707.
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