Little ballerinas wear their masks and stay in their special boxes to maintain social distancing at Chance to Dance in Setauket. Photo by Julianne Mosher
They all decided to think outside the box when it comes to socially distanced dancing.
When dance studios across Long Island had to close their doors at the start of the Coronavirus pandemic back in March, owners were concerned about what that meant for their studios.
Ballerinas at Backstage Studio of Dance in Port Jefferson Station balance in their boxes. Photo by Julianne Mosher
Gwenn Capodieci, executive director at Backstage Studio of Dance in Port Jefferson Station, said in her 35 years at the studio, this year was unlike any other.
“This was probably one of the hardest times of my life,” she said. “It was so very stressful trying to get the PPP loans, any other grants, working with our landlords, worrying about not being at the studio — I’m in the risky age group and I want to continue doing what I love.”
But within a week after the shutdown, she said, Backstage posted 65 classes to Zoom.
“Teaching on zoom was difficult,” she said. “In the beginning the kids were excited, but then it wore off. Part of dancing is they’re your family, you want to see them in class.”
Capodieci said her studio surveyed parents on holding a recital — a rite of passage for many ballerinas where they adorn sparkly tutu’s and dance for their families on the big stage after months of rehearsals. They decided to cancel it this year.
But in mid-July they were allowed to reopen in person, changing shape, and adhering to the new state’s guidelines for teaching. Inside her studio taped to the floor are different grids, a socially distanced box for each dancer to twirl and tap in, while wearing their newest accessory — a mask.
Ballerinas at the barre stay six feet away from each other during warmups. Photo by Julianne Mosher
“We’ve perfected the cleaning routine,” she said. “We clean the floors in between every class, wipe down the barres and have taken every chair, cubby and bench that’s in the studio away.”
“I want to be safe,” she added. “I don’t want to get anyone sick, and I don’t want to close my business.”
Capodieci said the added costs of Zoom and the cleaning supplies took a toll, especially with enrollment down.
“Enrollment was 60-something percent of what we normally have,” she said. “I’m hoping that next year is a good year for us.”
Down the road, also in Port Jefferson Station, Port Jefferson Dance Academy was celebrating its 25th year in business when the virus struck.
“We did not do Zoom classes, instead I started a private Facebook page and my teachers would upload videos so students can do classes, warmups, barre work and across the floor whenever they chose to so they wouldn’t have to miss out on a Zoom meeting time or class,” Director Tara Lennstrom said. “Financially it was rough because I wasn’t making a profit off of that. The hope was when we opened up again, we could just resume where we left off.”
The outdoor stage at Port Jefferson Dance Academy. Photo from PJ Dance Academy
When they opened back up during Phase 4, they picked up on rehearsals for their recital. Normally the dancers perform at the Staller Center at Stony Brook University but were unable to due to COVID. She decided to hold an outdoor recital, instead.
“I rented a giant dance floor with a DJ to play the music and people didn’t feel like they were behind the shopping center,” she said. “It was one of the most difficult recitals I’ve ever had to put together, but it was probably one of the best.”
Now in its 26th year, her classes look a little different. “We have 10 students per class, and I have a rather large studio, so that gives us ample space to dance,” she said. “People seem to be happy that there is something for their kids to do that’s fun and creative.”
Decked in their leotards and masks, Lennstrom said her students are not even phased by the new guidelines anymore.
“The resilience these kids have just shows you how they were able to adapt and how flexible they are,” she said.
Gabrielle Cambria, special productions manager at Chorus Line Dance Studio in Smithtown and Miller Place, said opening back up under the new guidelines was a no-brainer.
Ballerinas must stay within their boxes at Chorus Line Dance Studio in Smithtown. Photo by Julianne Mosher
“We all know that physical health isn’t the only health you need,” she said. “Everyone’s been really lucky and safe at our studio, and we’ve been dancing ever since.”
Chorus Line also implemented a large TV screen into their classrooms so students can Zoom in from home.
“Our in-class group is cut in half, so they go back and forth each week,” Cambria added.
Chance to Dance in Setauket did the same thing and opened up a Google Classroom account back in April.
“Anybody can take virtual class if they want to,” Jennifer Kranenberg, studio owner said. “If they’re not comfortable yet coming to class, they can still do something.”
Kranenberg said the virtual option was one positive that came out of COVID, because it allows students to makeup a class from home, or if they’re feeling slightly under the weather, they can still dance online.
Young members of Chance to Dance studio in Setauket are also being recorded and livestreamed for other members not present. Photo by Julianne Mosher
At the start of the pandemic, Kranenberg said she knew how important the social aspect was for her students, so she added bonus weekly fun calendar of events including show and tells, Netflix movie nights, tea parties and family game nights online so her kids could still communicate virtually. She also featured her graduating seniors on social media, along with a surprise graduation car parade and a small, socially distanced prom.
“I gave a huge piece of myself to make sure that the kids were having fun, staying engaged and getting to be with each other, having interactions with their dance friends,” she said. “It goes a long way.”
And, like the other studios, she faced similar challenges. She had to cut one of her three rooms to maintain a cap on students. “Enrollment is definitely low,” she said. “I wish it was higher than it was, but it’s not awful. I feel hopeful, but I’m scared. I feel like it’s a tight margin financially to, swing it and to get by.”
Miss Gwenn and her students at Backstage Studio of Dance in Port Jeff Station. Photo by Julianne Mosher
being in different locations with different students and classes, all four owners can agree that being back with their students was worth the hardship they faced the last nine months.
Capodieci said that her first day back in the studio she cried when she saw her students.
“I love teaching dance,” she said. “I love my kids. I want to be with them, and if wearing the mask allows us to dance then we have to wear a mask.”
Wading River resident Bill McGrath donates blood at the NYBC location in Terryville. Photo by Julianne Mosher
Local hospitals are in need of blood, and they are joining forces with New York Blood Center to get the word out that a donation could save a life.
Dr. James Cassin, dental resident at St. Charles Hospital’s Dental Clinic, donating blood Nov. 10 at St. Charles Hospital’s Blood Drive. Photo from St. Charles
According to Andrea Cefarelli, senior executive director at New York Blood Center, because of the current pandemic, there is a huge shortage across the country with no sign of any more supplies incoming.
“This is a chronic deficit in blood donations so we’re trying to raise awareness,” she said.
Cefarelli explained that before the pandemic, 75% of blood donations came from the community.
“We came to you in your place of work, place of worship and schools,” she said. “It was super easy to donate blood.”
According to its Facebook page, NYBC provides lifesaving blood products and services to nearly 200 hospitals in New York, New Jersey, Long Island, the Hudson Valley, and parts of Connecticut and Pennsylvania.
But because of COVID-19, people aren’t going out to donate, especially since blood drives at schools, colleges, offices and other community groups have been canceled.
“Post-pandemic we’re running far fewer community blood drives and so it’s not quite as convenient,” Cefarelli said. “We have a deficit of 8,000 donations per month.”
According to NYBC, New York’s health care system requires 1,500 donations each day to treat patients ranging from trauma victims to newborns to cancer patients. The lack of blood donations is “particularly dangerous given the looming uncertainty surrounding the pandemic’s trajectory over the course of this winter,” she said.
Pre-pandemic, NYBC would host 550 community blood drives every month, but it is currently hosting just 280 blood drives per month.
To make up for lost blood, NYBC has teamed up with local and regional hospitals including Northwell Health and Catholic Health Services of Long Island to spread the word and ask people to donate.
“The lack of blood donations has caused shortages of blood types to be available in our blood bank which provides lifesaving blood to all the patients we serve within the community,” said Jon Zenker, the administrative director of Huntington Hospital’s laboratory. “We urge all members of the community who are able to donate blood to help us overcome this critical shortage so that we can continue to serve our patients and provide them with the highest quality of care.”
Greg Slater, a spokesperson with Catholic Health Services, said they have taken extra safety precautions to make people feel comfortable during COVID times.
“It takes a little bit of time to do, but it can be a lifesaving thing for someone else,” he said.
Cefarelli said the lack of first-time donors is also down because of the lack of blood drives in school. She is encouraging young people to lend a helping hand.
“If you bring a son or daughter who’s a first-time donor, who doesn’t have that school experience, we’re welcoming that,” she said. “Making it a fun and safe experience is super important to us.”
She’s also reminding people that blood drives are safe and can be hosted in a socially distanced fashion.
“We have churches, businesses and even some schools realizing that we can host a blood drive that is safe and socially distant,” she said. “We want other organizations to consider hosting a drive.”
Right now, donors can make an appointment online at any NYBC blood collection center. Upon arrival, their temperatures are checked, and masks are required.
Stony Brook University Hospital is also accepting blood donations at their own personal blood bank. According to Linda Pugliese, blood bank donor recruiter at the hospital, every day (except for Sunday) is a blood drive there.
“All of the whole blood and platelets that are donated in the hospital blood bank, stay at the hospital, and help provide patients with the blood products they need,” she said. “Donating at the Stony Brook University Hospital Blood Bank is truly an example of community service.”
Since they are not affiliated with NYBC, SBUH’s blood supply is currently stable, but their demand has reached pre-COVID-19 levels. “There is a critical need to meet the challenges for blood donations created by the pandemic,” she said.
Elected officials and community members break ground at the spot of the soon-to-be Celebrate Park in St. James. Photo by Julianne Mosher
As part of the Lake Avenue revitalization project in St. James, Celebrate Park is well under way to bring an inviting space to local residents.
Rendering of the planned Celebrate Park in St. James. Rendering from Town of Smithtown
On Wednesday, Nov. 4, Smithtown Supervisor Ed Wehrheim (R) joined other elected officials and members of the community to break ground at the soon-to-be Celebrate Park. The new park will sit on the lot formerly occupied by the Irish Viking bar located at 369 Lake Ave. and is part of an $8 million rebuild of St. James’ downtown.
During the press conference, Wehrheim said the project is seven months ahead of schedule.
“We are seeing the rebirth of this beautiful community,” he said. “Vacancies are down, assessed values are up and people are beginning to walk up and down Main Street again.”
The property where the bar sits was put up on a tax lien, and the town and Suffolk County worked together to acquire it through an intergovernmental contract. The space will eventually house a small park and municipal parking lot. The Lake Avenue entrance into the park will be through an arched ceremonial gateway flanked with informational brick piers. A clock will be centered at the top of the arch.
“The park is designed to provide a flexible inviting public space that is defined by classical elements that reflect the rich history of buildings and places in our Historic St. James Cultural and Arts District, and that will be a centerpiece of the downtown revitalization,” said Bob Retnauer, architect with RDA Landscape Architecture of St. James.
Celebrate Park is planned to be arranged around a classical ellipse walkway with the outer edge bordered by brick seat walls. The bricks can be engraved within the walkways and are available for purchase to commemorate families and residents. Festival lights will be hung across the park to create a welcoming atmosphere for anyone who visits.
Natalie Weinstein, president of Celebrate St. James, said the collaboration of local government and volunteers may seem unusual but, by working together, the vision of economic revitalization is getting close.
“It has been a bumpy road, as progress usually is, but when all the bumps are gone— as they soon will be — we can look back at this time and know we have done the right thing for our town, today and for its future,” she said.
Demolition of the Irish Viking bar began after the groundbreaking. According to Weinstein, the project should be completed by next spring.
Port Jefferson Station resident Brian Muff shares unique insights into local legends through his writing. Photo from Muff
Long Island’s largest lake, and a place of legend, Lake Ronkonkoma was the perfect setting for Brian Muff’s debut young adult suspense novel, Lady of the Lake.
“It’s such a mysterious place that really inspired me to write the book,” he said.
Port Jefferson Station resident Brian Muff shares unique insights into local legends through his writing. Photo from Muff
The 25-year-old Port Jefferson Station man came up with the idea nearly four years ago. While reading up on legends of the lake, he found its stories so intriguing that he decided to write a fictional story around the tales many locals have come to love.
There are several versions of Lake Ronkonkoma and the lady who haunts it.The most common tale is that of a young Native American princess who fell in love with an English settler. Their relationship was kept secret, and depending on the story, one or both of the lovers gets killed.
But the common denominator for all of the legends is that for every year on, the princess haunts the lake and drowns a young man in her murky waters – hoping to find her one true love again.
“I took all of the legends that I’ve heard, and I made my own version of it,” Muff said. In his novel, a teenager named Miley and Braden visit the lake. He’s then dragged underwater by the Lady of the Lake, and with the help of a classmate and his eccentric “mad scientist” father, they devise a plan to reunite the princess with her forbidden lover.
Muff said the novel took about 16 months to write, all while working part-time and working on his MBA at Stony Brook University. Eventually it was picked up by The Word Verve, Inc. who published it last month.
“I’ve gotten a lot of feedback from people who have really enjoyed it,” he said. “Older people that have heard the legend for years, they’re excited to read about it.”
Muff’s interest in local legends and all things paranormal are leading him towards writing more novels down the road. He said there might even be a trilogy bringing Miley and Braden back for another spooky adventure.
“I try to do well-known Long Island landmarks and legends because I feel like people know them,” he said. “They know where the lake is, and it makes it more immediate and impactful for them when they read the book.”
Lady of the Lake can be purchased right now on the publisher’s website. It is also available through Amazon and Barnes & Noble.
Marios Patatinis stands in front of The Bench in Stony Brook which he bought before the pandemic hit. Photo by Julianne Mosher
Marios Patatinis didn’t let COVID-19 stop him from expanding his businesses. In fact, it worked more in his favor.
The owner of Sweet Mama’s Family Restaurant in Northport and at Stony Brook Village Center recently bought The Bench in Stony Brook and the Country Corner in East Setauket.
“Nobody expected this,” he said of The Bench. “Coming into it, my motion was to buy this and just let it run normally. COVID I guess helped in the sense that we had to adapt quickly over the March to June period.”
Patatinis, who was born and raised in Cyprus, began his restaurant entrepreneurship in 2016 after working in maritime business and eventually telecom. He decided he no longer wanted to work for other people and be in control of his own career. That’s when he found Sweet Mama’s in Northport and took over the restaurant. Two years later he opened the brand’s second location in Stony Brook village. Now, in 2020, he has added two more North Shore spots to his growing list of endeavors: The Bench in Stony Brook, by the railroad station, and Country Corner in East Setauket.
Patatinis wanted to give both bars a facelift, clean them up and make them more upscale with specialty menu items and intriguing cocktails.
“They’re really complementing each other,” he said.
Sweet Mama’s is known for its breakfast, brunch and lunch, with Grandpa’s Shed inside the Stony Brook location — a speakeasy bar settled in the back. The Bench is a casual family sports bar, while Country Corner is a traditional pub with newly added, tasty menu items.
When the East Setauket resident decided to purchase The Bench, it was a rather long process. Patatinis signed the paperwork in November, with the goal to open in March. COVID-19 crept up on the business owner and his new location the first week it opened. “We took over, then they shut everything down,” he said.
Soon enough, the business was able to utilize the takeout dining options to get out its name and the change of ownership.
“The Bench was never known for its food,” he said. “So now you see I have a high-end chef, an upscale bar with an upgraded wine list. … We’re getting away from the stigma of the old college sports bar.”
During the pandemic, he and his team renovated the interior to make it more family friendly. They built a side room to host intimate luncheons and parties.
But it wasn’t always easy. He had to figure out how to adapt his first two locations under new state guidelines, all while planning the other new openings.
“I would say the first few months were tight, because what was coming through was actually going on just to cover the bills,” he said.
To cope with the pandemic and keep his businesses running smoothly, he restructured his priorities.
“And here we are now, six months open,” he said.
He said the community has been welcoming to The Bench’s new setup. Now, he’s looking forward to bringing a change to the Country Corner.
Located on the corner of Route 25A and Gnarled Hollow Road, the bar was known as a local pub. Patatinis said he’s planning the same upgrades he did to his former restaurants. Clean it up and add some more good food. Since taking over the spot just two weeks ago, he’s already begun small renovations, with plans for larger ones to the bar early next year.
“We want to give it an easy appeal, have people through the door, look at and go, ‘I can hang out here,’” he said.
Even though COVID-19 made things feel rushed and were hard sometimes, Patatinis is optimistic.
“We have to adapt, and it actually made us more efficient,” he said.
Smithtown fifth-graders visited with residents at St. James Nursing Home on Oct. 30 to bring them some Halloween cheer. Photo from Smithtown school district
With the approaching emotions of the holidays, Suffolk County residents may face persistent and unwanted changes in their lives, from not seeing a cherished family member to remaining confined to the same house where they work, live, eat and study. Between now and the end of the year, TBR News Media will feature stories about the impact of the ongoing pandemic on mental health. The articles will explore how to recognize signs of mental health strain and will provide advice to help get through these difficult times. This week, the article focuses on youth.
School districts are letting their students know that it’s okay to be in touch with their feelings.
During this unprecedented and scary time, district officials across the North Shore said they immediately knew that they needed to buckle down and implement different mental programs to accommodate the changing landscape of education and the COVID-19 pandemic worry.
Jennifer Bradshaw, assistant superintendent for instruction and administration with Smithtown Central School District, said they started the school year with training for all staff members in social and emotional learning.
“We’ve always privileged student and staff mental health and wellness, so we’re doing what we did in years past, just a lot more of it,” she said.
Smithtown fifth-graders visited with residents at St. James Nursing Home on Oct. 30 to bring them some Halloween cheer. Photo from Smithtown school district
Smithtown has been including ongoing contact among school counselors, social workers, psychologists, administrators, teachers and other staff members to evaluate student and family needs for food, technology, mental health, counseling, and academic support.
Farther east in Rocky Point, Toni Mangogna, a social worker at Rocky Point High School, said they have been seeing an increase in student anxiety surrounding the pandemic. “Coming back to school is so different,” she said. “We’re trying to get our services out to as many students and families as we can.”
As part of their SEL programs, the district offers a virtual classroom that students can access at home or while in school to request an appointment with a school counselor or psychologist.
“It’s a great option for kids who are working from home,” she said. “I think students miss that one-on-one connection.”
The virtual office also offers breathing exercises and tips for practicing mindfulness. Mangogna said she sees students sharing the services with their family and friends.
“These students are really in touch with their feelings,” she said. “If we can make that connection with parents and students, I think we’re really making a difference.”
The Rocky Point social worker added that while the kids are stressed, parents are seeking help, too.
“Parents have anxiety,” she said. “It’s difficult for parents to be that support for students when they’re having their own struggles and anxiety.”
Her colleagues have been working to help and refer parents to local psychologists.
“Because we don’t have that face-to-face opportunity anymore, it increases wanting to talk to social workers,” she said. “Just to have somebody in front of them that can validate that feeling. I think students miss that one-on-one connection.”
Dr. Robert Neidig, principal at Port Jefferson Middle School, said they are implementing different programs specific to his and the high school’s students.
“At the middle school, we have a wellness and mental health curriculum with different types of activities students can do,” he said.
Dr. Robert Neidig, the PJ Middle School Principal, talked about the different programs the district implemented for student’s mental health. Photo from PJSD
Neidig said they’ve had the program for a while, but during the COVID crisis, they “suped it up and since implemented character education lessons.” Since September, they hired a full-time psychologist for the middle school and the high school.
“During this time, it’s taken on new meaning,” he said. “Stress levels, anxiousness — we’re all feeling the effects of it. We’re trying to do the very best we can.”
He added that every teach is going above and beyond to make sure their students are doing alright.
“It doesn’t matter if you walk into a health class, an English class or math class,” he said. “Teachers are taking the time to check in students they understand if kids aren’t there mentally, the learning will be lost.”
Three Village Central School District’s executive director of Student and Community Services Erin Connolly said they also implemented a virtual program to continue and promote SEL.
“Our district really values mental health,” she said. “We have been working on return to school protocol and mental health plan for students and family for pre-k through grade 12.”
Their three-tier plan has a strong emphasis on supporting the district’s staff.
“By supporting them, we’re supporting the students,” she added. “It’s a dynamic plan.”
Dr. Alison Herrschaft, a social worker at Three Village, said that early on in the school year, counselors and social work staff met with each and every student in the school.
“By doing that, it gave those kids the opportunity to put a face to the staff who can help,” she said. “They’re more likely to seek out help if they’re really struggling and acknowledge that it’s okay to not be okay.”
By integrating themselves more into the hallways and classrooms, Herrschaft said the kids who might not have been aware of the staff before, now see these staff as “rock stars.”
“We wanted to normalize asking for help,” she said. “It’s accessible to anyone who needs it.”
Although Three Village buckled down during the pandemic to make mental health more available, they won’t stop their program even if a second wave hits.
“A big goal with the plans we developed is if we had to go remote again, based on numbers, our SEL plans will continue while we’re out,” Connolly said. “It was really important to have a seamless transition so that doesn’t change, and it still gives kids points of contact if they’re home again, they’ll be well-versed.”
The family behind Druthers Coffee in Stony Brook Square. Photo by Julianne Mosher
Many stores, shops and restaurants had to close because of the COVID-19 pandemic nationwide. Sustaining a business was just too hard, especially during the unprecedented times of the virus spread then government-mandated shutdowns of most venues and shops.
Despite these massive hardships, several so-called COVIDpreneurs, or people who opened up shop during the pandemic, decided to take a risk during a rather bleak time, some putting their livelihoods on the line for the sake of their passions as well as for the community.
While it’s hard to know the future of these new businesses, most owners said not even a pandemic could stop them from realizing their dreams.
SāGhar: 111 W. Broadway, Port Jefferson
Kiran Wadhwa and Indu Kaur inside their family’s new restaurant, SāGhar in Port Jefferson. Photo by Julianne Mosher
The family behind SāGhar officially took over the former Harbor Grill in January. With plans to open up a brand-new fine dining experience with Indian cuisine on the water in March, their first day open was also the day they closed, with no real way to prepare for what was going to happen on the horizon.
“Our main attention was, ‘How are we going to survive’?” co-owner Indu Kaur said. Since their concept was more upscale, they didn’t initially incorporate takeout or delivery options.
“We had to sit and brainstorm: ‘How are we going to handle not having any of those things and still be functioning and operating?’” co-owner Kiran Wadhwa said.
They decided to spend their time helping essential workers while they waited for state restaurant guidelines to change. During the height of the pandemic, they donated over $30,000 worth of food and more than
2,500 meals.
“Instead of thinking about our own business and menu and takeout, we came up with the idea to donate food to hospitals from Riverhead to New York City.”
During the summer, indoor dining was finally allowed and in just one week the family moved quickly to set up SāGhar, but it was tough. Since their original plans of opening were halted months before, they had to complete their menu, renovate the kitchen to accommodate Indian cooking and train their new staff under social-distancing rules.
It was hard on the family financially as well. On top of typical expenses that would be spent during a new opening, they had to add masks, shields and signs on top of a budget that was already depleted.
Kaur said her family began using personal savings and personal savings just to pay bills and make their dream restaurant a reality. Although customers were flocking to SāGhar during the summer and since their grand opening, now that the cooler weather is here, they’re getting worried again.
“We were able to recoup a little bit during the summer, but now it’s that same feeling of stress, because people aren’t walking in and going out as much,” Wadhwa said. “We’re just hoping that things normalize … I think now I’m feeling it more, because now that we’re settled from the summer, it’s just so draining. … You feel so down from it.”
Although it has been tough, the family is still fighting to keep their restaurant afloat because they believe in their brand and want to share good food with the community. “Breaking even would be ideal for the next year,” Wadhwa said.
Taco Island Tex-Mex: 5507 Nesconset Highway, Mount Sinai
Taco Island opened up late this summer despite the fear of COVID-19. Photo by Aman Bhola
Aman Bhola has been in the food truck industry for a few years, owning a popular North Shore Tex-Mex vehicle. But he said in early March, he decided to leave that business endeavor and start anew with a brick-and-mortar location in Mount Sinai in April, even though the COVID-19 virus was spreading fast.
“My customer base was already a strong motivation for me to come back,” he said. “But nothing in the world would stop me from following my dream.”
Taco Island officially opened up in July after a quick, but hefty, renovation of the space’s former occupant. Bhola, a 27-year-old Indian American knew his customers could use some good, affordable food while riding the pandemic out.
“I believed in myself and I believe in my brand,” he said.
Taco Island offers an extensive menu of Mexican options, all made fresh and from scratch with every order.
“At Taco Island, our main focus is authentic flavor,” he said.
But it wasn’t the easiest task to open during the crisis.
“It’s been a huge challenge,” he said. “My team has been working above and beyond.”
But to get through the rest of COVID-19, he’s come up with a plan to stabilize his business and “deal with the next wave.”
“We’re not increasing our staff or inventory,” he said. “We’re taking the right precautions.”
The young COVIDpreneur said that although it’s a worrisome time, he still feels motivated and excited to be doing what he loves.
“For the last three Friday’s we’ve been opened, we’ve had to close early because we sold out,” he said.
He didn’t fully remove himself from the food truck business, either, which helped out for catering outdoor events.
Long Island Beer and Burger Experience: South Setauket
These vehicles conveniently bring the party to you. Photo by Thomas Francis
When COVID-19 hit New York, Thomas Francis, of South Setauket, was worried because March is usually the start of his industry’s season. “My season starts St. Patrick’s Day,” he said. “From that time until the end of June it was bad.”
Four years ago, he started a small wedding business, the Long Island Cuban Cigar and Bourbon Experience. His mobile cigar and bourbon lounge sits inside a 32-foot vintage Airstream trailer that can be brought to any type of outside event.
“It’s the only experience like this in the world,” he said, noting that he has brought his services across the country.
Since the cigar and bourbon mobile was such a hit, two years ago he began the Long Island Wine and Cheese Experience, featuring wines from local vineyards and cheeses to pair with them.
With his businesses going so well, he began thinking of his next venture featuring burgers and beers. Accordingly, the Long Island Beer and Burger Experience was planned to roll out in April. Using the same model, it would feature craft beers from local breweries and a burger to go with them.
“In April I had plans to begin the Beer and Burger Experience, but I thought I wasn’t going to open because of COVID,” he said.
Despite the pandemic, he decided to start up his third vehicle anyway.
When everything shut down and events were canceled, it was hard, he said. But then as outdoor weddings, parties and gatherings became more common, it worked out in his favor.
“Things really shifted,” he said. “It was the right time and place. … This is where the market is going.”
His experiences are ideal right now for families planning small, intimate events.
“It’s a safe, responsible, fully fledged experience,” he said, especially with vineyards and breweries closing during the summer, or not hosting a full capacity of visitors.
“The Wine and Cheese Experience was the most popular because the vineyards were closed,” he said. “It literally saved me.”
While the pandemic was hard on him and his businesses right at the start of his busy season, he said it worked out and now he’s booked solid for the near future. “During this climate, we can easily have the party of your dreams in your backyard,” he said.
Druthers Coffee: 1113 North Country Road, Stony Brook
The family behind Druthers Coffee in Stony Brook Square. Photo by Julianne Mosher
Kathryne Piazzola, Zachary Russell and Michael Buchholz had their plans to open a local coffee shop set for some time. Their goal was to open Druthers right across from Stony Brook University in a new center being built, Stony Brook Square.
“We signed the lease three years ago,” Piazzola said. “And we were hoping to open actually in January.”
But there were some construction delays and then the virus hit Long Island. After a few hurdles, they finally opened officially on Aug. 14. With their opening, they had to change their plans a little to fit into the new state health guidelines, like not allowing guests to bring their own glassware while still trying to be sustainable without many paper cups.
“Nevertheless, we’ve really developed an incredible following of regulars,” Buchholz said. “Everybody who comes by is truly so understanding about the circumstances that makes it so much easier.”
While continuously changing their opening date, and finishing the painting, decorating and preparing, they also had to go through the Paycheck Protection Program. “We knew we were going into it with a limited budget, we had to operate as intelligently as we possibly could,” Buchholz said. “So, navigating federal loan programs was not at all easy, while finding our footing and feeling confident about everything that we had spent three years planning.”
Piazzola said three months later things are running smooth.
“You start talking to people and meeting our guests when they were first coming in,” Buchholz added. “And it just turned out that it’s exactly what people needed. They wanted an experience that felt welcoming and warm, and a bit of hospitality from the heart of a small business that had the human story behind it.”
Even with support from the community, they’re beginning to get a little anxious about the upcoming winter. “Rather than planning for growth in the way that we wanted to do initially, we’re planning for winter that might be a little bit more challenging,” Buchholz said. “There’s still things that we’re wrapping our heads around, but it’s been surprisingly gratifying.”
Osteria Umbra: 197 Terry Road, Smithtown
Marco Pellegrini in front of his open-fire BBQ at his new restaurant in Smithtown. Photo by Julianne Mosher
It’s always been chef Marco Pellegrini’s dream to open a fine dining restaurant, and when he found the space in Smithtown over a year ago, he knew it was where he belonged.
A chef from the age of 14, Pellegrini comes from the ancient Italian town of Foligno in Umbria. He and his family moved to the United States seven years ago to partner with another restaurant out on the North Fork. The partners decided to go their separate ways and Pellegrini moved west.
“Everywhere I stopped from Mineola to the south, I was not impressed,” he said.
Then he found Smithtown. He said he visited the area when he first came to the U.S. and was impressed by the family oriented community.
“It’s more what I’m looking for,” he said.
Together with his wife, Sabrina Vallorini, and partners — Stephen, Diane and Daniel Bragoli — they signed the contract in September 2019. From that point on, they renovated the whole space, decorated it with marble, chandeliers, wine racks and an open-oven BBQ imported from Italy. Their goal was to open in March.
Although it was an uncertain and scary time, they made the most of it. Pellegrini, his wife and their partners took on the renovations themselves, painting the space and completing it at their own pace. The restaurant officially opened Sept. 9, more than six months past its planned date.
But the uncertainty of another virus wave is stressful. “I really want to try and stay open,” he said. “We just have to cross the bridge until the end of COVID right now, and run the restaurant without losing money.”
He’s still hopeful, because he stands behind his brand. Pellegrini said that the food at Osteria Umbra is different than typical Italian — everything is made on-site, from the pasta to the gelato and the authentic Italian cuisine.
“The way we do the food in Italy is little bit different than what we’re doing here in the USA,” he said. “Usually you find more authentication in the city, Long Island there are not too much.”
ENDO Ethos: 289 Main St., Huntington
Christine Ruggeri at her second shop, Endo Ethos, in Huntington Village. Photo by Julianne Mosher
Clark and Christine Ruggeri opened their first hemp and CBD storefront in Northport last year. When space in Huntington became available, they knew to jump on it, signing their second lease in November. With the intention of opening their new location in March, COVID hit and halted their plans.
“Who would have ever imagined,” she said. “We almost backed out of it. When it came time to decide what we were going to do, we decided to go through with it anyway.”
While struggling to keep their other store afloat through e-commerce and local delivery from March until June, the Ruggeris opened their Huntington “dream location” on Aug. 1.
“I think that’s why we were able to survive the first round of quarantine, because people that we didn’t even know were ordering from our website,” she said. “This might be the opportunity for people who don’t want to buy online but feel really stressed or anxious or can’t sleep … there are people who needed this space, and that’s why we decided to do it.”
She added that as they had the space since November 2019, they already had so much invested.
“Then you have to find a way to pay that back without making an income from the space,” she said. “We kind of felt like we had no choice.”
But since they opened, although it’s been tough, the couple said they have been able to sustain their business.
“We’re hoping that post-pandemic, it will pick up again. So, for now, as long as we can stay afloat, meet new people and introduce them to our products, I think that’s the goal,” Christine Ruggeri said.
But right now, the village isn’t as crowded as it normally would be in the pre-pandemic world.
“Huntington depends very much on the bar and restaurant scene,” she said. “With the bar and restaurant scene being so minimal right now, you can definitely feel the impact of that on the street.”
Although the couple are concerned about the upcoming winter, they said it might work out in their favor since CBD, which stands for Cannabidiol, was an explosive market before COVID.
“Hemp or CBD might be the thing that people need right now,” she said. “Maybe we’ll actually end up doing better than we thought because this is something that’s so needed.”
Shoreham teen Carter Rubin went team Gwen as he moves on with NBC’s “The Voice.” The show will follow his journey and viewers will get to see how far he goes. Photo by Chris Haston/NBC
He had two judges to choose from when he wowed viewers on “The Voice.”
Carter Rubin, 15, from Shoreham, auditioned for the NBC show back in July and had to keep it a secret until it aired last week.
“Early on in 2020, I went to an audition in Boston,” Rubin said. “And I was lucky enough to keep progressing after that.”
Things halted for a bit because of the COVID-19 pandemic, but eventually he was flown out to California to do a live, blind audition in front of some big names: Gwen Stefani, Blake Shelton, John Legend and Kelly Clarkson.
After taking the stage, he wowed both Stefani and Legend with his cover of Lewis Capaldi’s “Before You Go.”
“You do not look like your voice,” Stefani told Rubin. Legend said he’s the youngest contestant he has ever turned his chair for.
This led the two judges to battle over the Shoreham-Wading River High School sophomore. He ultimately chose Stefani.
“She is the sweetest person ever,” he said. “She gives great advice and that’s why I went with her.
Rubin has been performing publicly at venues across Long Island since he was young.
“I’ve been singing ever since I could talk,” he said jokingly.
He chose Capaldi’s powerful ballad because it meant something to him. His older brother, Jack, was diagnosed with Autism. Rubin said the song, to him, is about being there for someone in need.
“My brother and I have a strong connection,” he said. “And I always want to be there to help him.”
He said his brother, along with his family and schoolmates, are beyond proud of him now that the cat’s out of the bag.
“They were so surprised because I had to keep it a secret for so long,” he said. “So, I was excited to be able to share what I’ve been doing this past summer.”
A singer in the school choir, and always involved with theatre, he decided to take a chance on “The Voice” to inspire others.
“I wanted to inspire others to follow their dreams,” he said. “It’s brought me so much joy and I want to heal other people with my voice, especially with times like these … People need music now more than ever.”
His mother, Alonna Rubin, founded the local nonprofit Families In Arms, which helps to support families with Autism. Rubin often performs at events for the organization, and she said she couldn’t be prouder of both her kids.
“The biggest compliment that I’ve gotten since his audition is that he has the most beautiful, genuine soul,” she said. “To me there’s nothing more that I can be proud of …. Once again, he amazes me.”
Susan Rodgers, owner of Susan Rodgers Designs. Photo by Kyle Barr
Susan Rodgers had her storefront on East Main Street in Port Jefferson for seven years. But because of the COVID-19 crisis, she decided it was time to change shape and focus on online sales for her Susan Rodgers Designs business.
“The numbers were going continuously down,” she said. “So, I decided to react and be proactive.”
Rodgers, a jewelry artisan known for her delicate and beautiful designs first opened her original store in Sayville 10 years ago. Three years later, she moved to the North Shore, settling in the village of Port Jefferson.
The Stony Brook resident said that while the village helped her grow her clientele, the pandemic made it harder to stay afloat because of high rent prices and less customers shopping. She made the hard decision to close her shop and focus on e-commerce at the end of August. She officially closed her door in mid-September.
“It killed me because I was there for seven years but, as the years went on, I saw my site doing better than my store,” she said. “It made me realize I don’t need 800 square feet to show my work.”
Bernie Ryba, regional director of the Small Business Development Center at Stony Brook University, said that Rodgers isn’t the only small business owner to focus on online sales during the pandemic.
“Businesses that were reluctant to be more accepting of social media marketing and making sales over the internet are now much more willing to do so,” he said. “We’ve really had a bump in internet retail and also the use of social media marketing.”
Ryba added that business owners during COVID-19 realized that taking on more debt wasn’t the best option, opting to check out of their leases. “Banks are working with more industries,” he said, “But more small businesses are trying not to take on more debt.”
And that’s why Rodgers decided to leave. “Every month was $4,000 just to keep everything afloat,” she said. “If it wasn’t for the pandemic, I could have hired more people to help out. … It was a tough decision, but I know I made the right choice.”
Now she’s working out of her home in Stony Brook with one assistant. By saving money on rent and by being home, she’s able to focus on her online sales, which have started booming.
“Working on social media, contacting buyers …these are the things I never had the time to do before,” she said. “During all of this, I was able to fine-tune everything that I already had.”
Although it’s working out now, it was a heartbreaking experience to close her store, nonetheless. “I had to make a decision with my head and not my heart,” she said. “The sales aren’t there, it’s hard — and for my small business owner friends, too.”
Rodgers said that even with Phase 4 reopening, she still had customers who wouldn’t come out and shop because they were still too nervous. Now her customers can shop in the comfort of their own homes.
“I’m still here,” she said. “I’m just different for now.”
The entrance to the new DJ’s Clam Shack in East Northport. Photo from Paul Riggio
Long Island’s second DJ’s Clam Shack is open and ready to serve.
“Bringing the seafood joint to East Northport was an easy decision,” said co-owner Paul Riggio. “We wanted to go to the North Shore, further east, and get more exposure.”
Originally founded 14 years ago in Key West, Florida, Riggio and his childhood friend, Jeff Gagnon, decided to expand the restaurant’s name to Wantagh three years ago.
The East Northport location has a larger dining space. Photo from Paul Riggio
The original location is a hotspot down South, and has been featured on the Food Network’s “Diners, Drive-Ins and Dives.”
Both men hail from Setauket and are graduates of Ward Melville High School. Riggio said the success of the Nassau County restaurant made them want to open up another, to get the name out to people who may not frequent the South Shore.
“What’s different about the East Northport location is that we have a full liquor license, perfect for summer cocktails,” he said. In Wantagh, they only serve beer and wine.
So, a few months before its opening, the duo took over the space at 1972 E. Jericho Turnpike and began planning.
“We wanted to give it a Key West kind of flair,” Riggio said. “And we’re going to keep growing it little by little.”
Known for their lobster rolls, tacos, fried ship, clams, DJ’s is a causal seafood restaurant with “a laid-back kind of feel” that combines favorite seafood dishes from the north and south. On their menu, they feature New England clam chowder and Maine lobster rolls, also mahi-mahi, shrimp and roast pork tacos.
The space is larger than its counterpart and features more room for socially distanced dining. Eventually the owners plan on adding outdoor dining.
“The community has come out to support us and they’ve been great,” Riggio said. “It’s a casual, fun place, with homemade food that’s always fresh.”
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