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Children hold up menorahs they made at a Menorah Lighting event in a previous year. File photo by Seth Berman

By Heidi Sutton

Hanukkah begins at sundown on Thursday, December 7 and ends on the evening of Friday, December 15 this year. Here are some menorah lighting ceremonies, parades and celebrations in our neck of the woods.

Commack/Dix Hills

— Chabad of Mid-Suffolk, 318 Veterans Hwy., Commack presents a Grand Menorah Parade to The Chai Center, 501 Vanderbilt Parkway, Dix Hills on Dec. 10 at 6 p.m. The grand menorah lighting and Chanukah Party will follow at The Chai Center with doughnuts and latkes. RSVP at ChabadMidSuffolk.com/parade

— Join the Suffolk Y JCCC, 74 Hauppauge Road, Commack for a Menorah Lighting and Shine a Light on Anti-Semitism event on Dec. 13 at 7 p.m. 631-462-9800

East Setauket

Village Chabad, 360 Nicolls Road, East Setauket will host a Chanukah Car Parade and Grand Menorah Lighting with a Chocolate Gelt Drop on Dec. 10 starting at 4 p.m. with latkes, donuts, music, Johnny Peers & The Muttville Comix dog show and more. $10 per person in advance at MyVillageChabad.com/LightOverDark, $15 at the door. 631-585-0521

Farmingville

Join the Town of Brookhaven for a Menorah Lighting at Town Hall, One Independence Hill, Farmingville on Dec. 7 at 6 p.m. followed by entertainment, hot latkes and donuts. 631-451-6100

Greenlawn

The Greenlawn Civic Association will host a Menorah Lighting Ceremony and Hanukkah celebration at Harborfields Public Library, 31 Broadway, Greenlawn on Dec. 11 at 6 p.m. www.greenlawncivic.org

Huntington 

Chabad of Huntington Village will host a Grand Menorah Lighting at the Huntington Village Winter Wonderland at Main Street and Wall Street on Thursday, Dec. 7 at 4:30 p.m. 

Kings Park

The Kings Park Chamber of Commerce hosts a Menorah Lighting/Christmas Tree Lighting Ceremony at Veterans Plaza, 1 Church Street, King Park on Dec. 3 at 4 p.m. Enjoy holiday music selections followed by invocation and welcome remarks from the chamber with hot chocolate and cookies. Held rain or shine. 631-269-7678

Lake Ronkonkoma

Take part in a Menorah Lighting at Raynor Park, 174 Ronkonkoma Ave., Lake Ronkonkoma on Dec. 7 at 7 p.m. Hosted by the Ronkonkoma Chamber of Commerce. 631-963-2796

Port Jefferson Station

The Port Jefferson Station/Terryville Chamber of Commerce will host its annual Menorah Lighting at the Chamber Train Car, corner of Route 112 and Nesconset Highway, Port Jefferson Station on Dec. 7 from 4 to 5 p.m. 631-821-1313.

St. James

The community is invited to the St. James Menorah Lighting Ceremony at The Triangle, Route 25A and Lake Ave., St. James on Dec. 7 at 5 p.m., Dec. 8 at 4 p.m. and Dec. 9 to 14 at 5 p.m. Includes light refreshments. Nonperishable food donations accepted for the local food pantries. 631-584-8510

Smithtown

The Town of Smithtown and Chabad of Mid-Suffolk will hold its annual Menorah Lighting Ceremony at Town Hall, 99 West Main St., Smithtown on Dec. 11 at 5 p.m.. 631-360-7512

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METRO photo

Emma Clark Library, 120 Main St., Setauket hosts a Shed the Meds event on Wednesday, Dec. 6 from noon to 4 p.m. Members of the Suffolk County Sheriff’s Office will be on hand in the historic section of the library to properly dispose of unused medications. Proper disposal is essential to protect the environment and ensure that old drugs don’t end up in the wrong hands. There is no registration required and all are welcome.

Please note: The Suffolk County Sheriff’s Office cannot accept any liquids, needles, creams, or ointments of any kind. They are only accepting unused or expired medications from individuals (not large quantities from a doctor’s office or health care facility).

Questions? Call 631-941-4080.

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Waxed tote bags by Matt Reed

For the month of December, the Reboli Center for Art and History in Stony Brook Village is showcasing the work of acrylic artist Matt Reed.

A resident of Huntington, Reed began painting with acrylic in high school. He painted everything that caught his eye from a landscape to a still life. Semi-retired from a long career in visual merchandising, he started painting again adding designs to waxed canvas tote bags and antique furniture.

Artist Matt Reed

According to Reed, “acrylic paint is very durable and takes well to the waxed canvas. I wanted to produce art that could be enjoyed at a good price that you can take with you wherever you go.” He added that he chose a waxed canvas bag as it is similar to a stretched canvas and is the perfect platform for acrylic paint.  People use his waxed tote bags for going to the beach, shopping, their knitting projects or hauling kindling wood. He paints birds, animals, flowers, nautical themes on the bags or whatever inspires him.

“This is a wonderful opportunity for me to have my waxed tote bags at the Reboli Center, such a fantastic institution and a beautiful building in a lovely location. It’s very exciting to have a small show there,” said Reed. 

Initially Reed planned to teach art at the college level. However, after receiving a Masters degree in Fine Art from the University of Illinois at Chicago and a Bachelor of Arts from Indiana University, he began working in Visual Merchandising and that became his career. He moved to Manhattan to design the store windows at Saks Fifth Avenue. He was recruited to open a new Barney’s store on Madison Avenue in Manhattan and became its Vice President of Visual Merchandising. After several years, he returned to Saks as its Vice President of Visual Merchandising and remained there until he became semi-retired. 

Waxed tote bags by Matt Reed

As the saying goes, the apple doesn’t fall far from the tree, that can certainly be said of Matt Reed who comes from a multi-talented and creative family. His father was a printmaker, painter and sculptor, as well as a professor at Purdue University where he taught Printmaking for 40 years. His mother was also an artist, who worked in ceramics, jewelry, painting and sculpture. His only brother is an artist working in carved wood and a musician. So, it was natural that he would pursue art in some fashion.

The Reboli Center for Art and History, located at 64 Main Street, Stony Brook, is open Tuesday through Saturday from 11 a.m. to 5 p.m. and Sunday from 1 p.m. until 5 p.m. Admission is free. For more information and extended holiday hours, please call 631-752-7707 or visit www.rebolicenter.org.

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By David Dunaief, M.D.

Dr. David Dunaief

Now that we’re settling into the cooler winter months, dehydration is resurfacing as a challenge. Dry heat makes it hard to stay hydrated or to keep any humidity in your home or office, which can dehydrate your body.

Complications and symptoms of dehydration can be mild to severe, ranging from constipation, mood changes, itchy skin, headaches and heart palpitations to heat stroke, migraines and heart attacks.

The dry air can also make our throats and sinuses dry, making us uncomfortable and more susceptible to irritations and viruses.

Let’s look at some suggestions for keeping hydration up and some consequences of dehydration.

How do you keep humidity in the air?

To reduce sinus inflammation and dry skin that heated air can promote, measure the humidity level in your home with a hygrometer and target keeping it between 30 and 50 percent (1). When the temperature outside drops below 10 degrees Fahrenheit, lower this to 25 percent.

Strategies for adding moisture to the air include using cool mist humidifiers, keeping the bathroom door open after you bathe or shower, and placing bowls of water strategically around your home, including on your stovetop when you cook. If you use a humidifier, take care to follow the manufacturer’s care instructions and clean it regularly, so you don’t introduce bacteria to the air.

Reducing headaches and migraines

In a review of studies published in the Handbook of Clinical Neurology, those who drank four cups or more of water had significantly fewer hours of migraine pain than those who drank less (2). Headache intensity decreased as well.

Decreasing heart palpitations

Heart palpitations are very common and are broadly felt as a racing heart rate, skipped beat, pounding sensation or fluttering. Dehydration and exercise contributing to this (3). They occur mainly when we don’t hydrate before exercising. If you drink one glass of water before exercise and then drink during exercise, it will help avoid palpitations. Though these symptoms are not usually life-threatening, they can make you anxious.

Lowering heart attack risk

The Adventist Health Study showed that men who drank more water had the least risk of death from heart disease (4). Group one, which drank more than five glasses of water daily, had less risk than group two, which drank more than three. Those in group three, which drank fewer than two glasses per day, saw the lowest benefit, comparatively. For women, there was no difference between groups one and two, although both fared better than group three.

The reason for this effect, according to the authors, may relate to blood or plasma viscosity (thickness) and fibrinogen, a substance that helps clots form.

Decreased concentration and fatigue

Mild dehydration resulted in decreased concentration, subdued mood, fatigue and headaches in women in a small study (5). The mean age of participants was 23, and they were neither athletes nor highly sedentary. Dehydration was caused by walking on a treadmill with or without taking a diuretic (water pill) prior to the exercise. The authors concluded that adequate hydration was needed, especially during and after exercise.

I would also suggest, from my practice experience, hydration prior to exercise.

How much water should you drink?

How much water we need to drink depends on circumstances, such as diet, activity levels, environment and other factors. It is not true necessarily that we all should be drinking eight glasses of water a day. In a review article, researcher analyzed the data, but did not find adequate studies to suggest that eight glasses is the magic number (6). It may actually be too much for some patients.

You may also get a significant amount of water from the foods in your diet. Nutrient-dense diets, like Mediterranean or Dietary Approaches to Stop Hypertension (DASH) diets, have a plant-rich focus. Diets with a focus on fruits and vegetables increase water consumption (7). As you may know, 95 percent of the weights of many fruits and vegetables are attributed to water. An added benefit is an increased satiety level without eating calorically dense foods.

Remember that salty foods can dehydrate you, including breads and pastries, so try to avoid these.

Should you avoid caffeinated beverages?

In a review, it was suggested that caffeinated coffee and tea don’t increase the risk of dehydration, even though caffeine is a mild diuretic (8). With moderate amounts of caffeinated beverages, the liquid in them has a more hydrating effect than its diuretic effect. It is important to stay hydrated to avoid uncomfortable — and sometimes serious — complications. Diet is a great way to ensure that you get the triple effect of high nutrients, increased hydration and sense of feeling satiated without calorie-dense foods. However, don’t go overboard with water consumption, especially if you have congestive heart failure or open-angle glaucoma (9).

References:

(1) epa.gov (2) Handb Clin Neurol. 2010;97:161-72. (3) my.clevelandclinic.org. (4) Am J Epidemiol 2002 May 1; 155:827-33. (5) J. Nutr. February 2012 142: 382-388. (6) AJP – Regu Physiol. 2002;283:R993-R1004. (7) Am J Lifestyle Med. 2011;5(4):316-319. (8) Exerc Sport Sci Rev. 2007;35(3):135-140. (9) Br J Ophthalmol. 2005:89:1298–1301.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

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An American Holly Bush. Photo by John Turner
Holly Berry. Photo by John Turner
Holly Berry. Photo by John Turner
Inberry. Photo by John Turner
Inkberry. Photo by John Turner
A thicket of Inkberry. Photo by John Turner

By John L. Turner

John Turner

Walking out to get the morning paper the other day I noticed a small flock of robins land in a large American Holly growing in a corner of the front yard. They had landed to get their breakfast — an abundance of bright red holly berries scattered in bunches throughout the tree that will fuel them through part of the 40 degree day. 

American Holly (Ilex opaca) is the most well-known member of the holly family on Long Island and one of our more distinctive native trees. Its leaves are unique, rigid with spines (to prevent browsing), and their dark green color gives rise to the Latin species name of opaca. Their flowers are whitish-green and are as inconspicuous as the berries are conspicuous. The attractive, tannish smooth-skin bark has distinctive “eyes,” locations where branches once grew. This is the tree — with its attractive contrasting colors of red and green — that’s seasonally associated with our holiday season. 

If you pay closer attention, you’ll soon realize that not all American Hollies display bright red berries. Some trees have an abundance of berries while many others have none at all. The former are female trees and the latter male trees. All hollies are dioecious, meaning they have either male or female flowers but not both on the same tree. 

This trait is fairly uncommon in the plant world (your garden asparagus is another example); more common are monoecious trees of which oaks, hickories, and maples are a few examples, in which a tree possesses both female and male flowers. And to complicate things a bit further: among plant species such as in the Rose family you have what are known as “perfect” flowers in which male parts (stamens) and female parts (pistils and ovaries) not only occur on the same plant but on the same flower.   

American Holly is widely distributed on Long Island and you can see scattered trees in many forest tracts but two places standout if you want to see a forest dominated by hollies: the maritime holly forest situated in the Sunken Forest at Fire Island National Seashore and the forests on the north side of the road in Montauk State Park (quite viewable along the trail that takes you out to the viewing blind overlooking the popular seal haul-out site located in the northwestern corner of the park). In the Sunken Forest, the unique forest that grows between the holly co-dominates the forest with shadbush and sassafras. It is a very rare type of forest known from very few locations, being ranked by the New York Natural Heritage Program as both an S1 and G1 community, in the state and world, respectively. Another fine example of a maritime holly forest is a two hour ride from western Long Island: the holly forests at Sandy Hook, New Jersey. 

American Holly has long been prized for its berries and foliage and there are accounts in older botanical books rueing the wanton cutting of holly foliage during the holiday season. One author remarks he was glad that the holly wasn’t often cut down, although its wood is hard and can be easily stained or shellacked, “since the depredations of the Christmas-green pickers take toll enough.”    

Inkberry (Ilex glabra), an attractive shrub that grows throughout Long Island, is a member of the holly family; it is especially abundant in low-lying areas in the Pine Barrens such as long streams and pond edges. An extensive stand of Inkberry is found along the Paumanok Path as it passes just north of Owl Pond in the Birch Creek/Owl Pond section of the Pine Barrens located in Southampton. 

Inkberry is a classic “coastal plain” species and, not surprisingly, its distribution in New York State is restricted to Long Island.  Inkberry prefers sand soils where the water table is shallow, i.e., not far below the surface. It is not typically found growing in standing water but right alongside wet areas where the roots can easily access moisture. The species name refers to the glabrous or very smooth nature of the attractive green foliage of the plant — hairy it is not! The common name refers, of course, to the dark blue berries that stain your fingers an inky-purple if you crush them.

The winterberries from the third group of holly members on Long Island and unlike the prior two groups are not evergreen, dropping their leaves each autumn. But they are holly members, nevertheless, as can be seen by a glance at their bright red berries. Smooth Winterberry (Ilex laevigata) and Common Winterberry (Ilex verticillata) are the two more common species; Mountain Holly (Ilex mucronata) and Mountain Winterberry (Ilex montana) also occur here.   

Back to the robins on a late November day: as their feeding demonstrated, while not edible to humans (in fact, they are poisonous to humans and their pets), birds, including the beautiful cedar waxwing, readily eat the brightly advertised holly fruits, especially later in the winter season when other more highly-preferred berries (read: higher fat content) have disappeared. Thus, hollies play a helpful role in keeping nature’s cafeteria open through the tough stretch of late winter through early spring, helping to sustain songbird flocks overwintering on Long Island.  

A resident of Setauket, author John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

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Joaquin Phoenix as Napoleon Bonaparte in one of the expansive battle scenes of Ridley Scott’s 'Napoleon.' Photo courtesy of Apple Original Films/Columbia Pictures

Reviewed by Jeffrey Sanzel

Director Ridley Scott’s career spans over four decades. His earliest films include Alien (1979), Blade Runner (1982), Legend (1985), and Thelma and Louise (1991). Gladiator (2000) garnered twelve Oscar nominations, winning five, including Best Picture. Scott received three nominations for Best Director: Thelma and Louise, Gladiator, and Black Hawk Down (2001). Additional nominations include three British Academy Film Awards (BAFTA), four Golden Globe Awards for Best Director, and two Primetime Emmy Awards. So … shame on you, Mr. Scott.

His latest contribution to the world of overstuffed, overlong, and overdone cinema is the one-hundred-and-fifty-seven-minute Napoleon, a biopic of staggering boredom. Passionless and plodding, the film’s sole strengths are in its excellent visuals, with brutal (albeit seemingly repetitive) battles. 

A scene from Ridley Scott’s ‘Napoleon.’ Photo courtesy of Apple Original Films/Columbia Pictures

A great deal has already surfaced about the film’s historical inaccuracies: Napoleon was not present at the execution of Marie Antoinette; he did not order his troupes to fire on the Pyramids of Giza; he never charged into battle; he never came face-to-face with the Duke of Wellington; there was no giant frozen lake at Austerlitz. But a film does not have to be a history lesson. 

Apocrypha—and even invention—can be forgivable in the name of art, insight, or entertainment. The latter cavils are two of the better moments in Napoleon. The Austerlitz confrontation is powerful but has also been seen in the film’s trailers, spoiling the most dramatic sequence. Napoleon’s meeting with Wellington aboard the HMS Bellerophon contains one of the few moments of dramatic subtext. But a handful of moments do not rescue this Waterloo.

Napoleon opens in 1793, at the height of the Reign of Terror during France’s French Revolution, and ends in 1821, with Napoleon exiled on the island of Saint Helena. Absent of pacing, the story’s twenty-eight years feel like they are playing in real-time. Scott announced he has a four-and-a-half hour cut. (Enough said.)

A scene from Ridley Scott’s ‘Napoleon.’ Photo courtesy of Apple Original Films/Columbia Pictures

Joaquin Phoenix plays Napoleon like a ventriloquist, his lips barely moving, his eyes vacant (somehow reminiscent of Jennifer Jason Leigh in Single White Female.) Occasionally, he throws an ineffectual temper tantrum to show the emperor’s immaturity—more man-child Stanley Kowalski than a legendary conqueror. When he discovers Joséphine’s infidelity, he whines like a frustrated teenager.

If this choice is to show his humanity, it is odd: Phoenix is distinctly modern, surrounded by a company playing some semblance of period style. Ultimately, Phoenix never loses himself in the character, and the audience remains aware of the actor making methodical choices for the sake of effect rather than motivation. (He also seems to live in his bicorne hat.) Vanessa Kirby’s Joséphine de Beauharnais is not without interest. She conveys thought and depth but feels distinctly unfinished. Her mercurial shifts seemed manufactured rather than rooted in emotional struggle. The fault lies in the script and direction, not the actors’ work.

The rest of the cast barely registers. The many cabinet members and historical denizens are interchangeable figures in costumes and wigs—albeit exceptional. Even the great Rupert Everett’s Wellington struggles to find individuality. The French street rabble wave and pump their fists like an overly eager community theatre production of Les Misérables. Oddly, the horrific deaths of the horses in battle convey stronger horror than the murder of the thousands of soldiers. 

A scene from Ridley Scott’s ‘Napoleon.’ Photo courtesy of Apple Original Films/Columbia Pictures

The battles are impressive, epically staged with hundreds of extras. But they seem almost generic. The military conflicts alternate with scenes of pomp and pageantry—balls and meals and a remarkable coronation, all gloriously and beautifully designed and executed. These contrast with scenes of domestic stagnation with Napoleon and Josephine sitting next to each other, staring blankly as if locked into a period spoof of Scenes from a Marriage. Whether it is the actors or the characters, the relationship lacks spark. The sexual encounters are painfully, unintentionally comic. (Or one would hope unintentionally.) Scott’s refusal to find a tonal center results in stretches that seem like a violent episode of Blackadder. 

In the end, Napoleon is mostly style and little substance. Oppenheimer made science and math riveting. Napoleon makes extraordinary political intrigue banal. With a story of power struggles, revolution, betrayals, and world-shattering choices—including the death of millions, the result is strangely hollow. With clunky dialogue and lacking a true core, Napoleon tries—and fails—to clothe this emperor. 

Rated R, the film is now playing in local theaters.

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From left, Mary Joy Pipe, PJCC Director; Caitlin Thomson, Kiddsmiles Office Manager; Lance (husband to Dr. Alstodt); Dr. Michele Alstodt, owner of Kiddsmiles Port Jeff Station; Stu Vincent, PJCC President; and Amanda Saviano Kiddsmiles Regional Manager. Photo from PJCC

The Greater Port Jefferson Chamber of Commerce welcomed new partner Kiddsmiles Pediatric Dentistry with a ribbon cutting ceremony on Nov. 16. 

Located at 1174 Route 112, Suite B, in Port Jefferson Station, the office is the 3rd location in Suffolk County along with Holbrook and North Babylon and is equipped with the latest state of the art technology including laser dentistry (no needle fillings), digital x-rays and computer imaging in a kid-friendely environment.

Pictured in photo from left, Mary Joy Pipe, PJCC Director; Caitlin Thomson, Kiddsmiles Office Manager; Lance (husband to Dr. Alstodt); Dr. Michele Alstodt, owner of Kiddsmiles Port Jeff Station; Stu Vincent, PJCC President; and Amanda Saviano, Kiddsmiles Regional Manager.

“Thank you to the Port Jefferson Chamber of Commerce and the incredible community for their warm welcome and support.Our team is beyond excited to bring our specialized pediatric dental care to Port Jefferson Station. Come visit us at our new location and experience the Kiddsmiles difference firsthand! We can’t wait to meet you and your little ones,” read a post from Kiddsmiles’ Facebook after the ribbon cutting.

Office hours are Monday, Wednesday and Thursday from 10 a.m. to 6 p.m., Saturday from 8 a.m. to 1 p.m., closed Tuesday, Friday and Sunday. For more information, call   631-254-5437 or visit www.kiddsmiles.com/port-jefferson-station.

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Ann Emrick. Photo courtesy of BNL

Ann Emrick of East Patchogue has been named Deputy Director for Operations at the U.S. Department of Energy’s (DOE) Brookhaven National Laboratory, effective Oct. 1. Emrick, a longtime Brookhaven Lab employee, takes over from Jack Anderson, who stepped down at the end of September after 10 years in the position.

In her new role, Emrick will oversee organizations that provide the bulk of support services for the Lab, including operation and maintenance of more than 300 buildings, several of which are unique, world-class scientific facilities. She will also work closely with Lab Director JoAnne Hewett, Deputy Director for Science & Technology John Hill, and the rest of the Lab’s senior leadership team on day-to-day operations and strategic planning for the Lab’s future.

“I’m excited to have Ann join Brookhaven’s leadership team,” said Laboratory Director JoAnne Hewett. “She brings tremendous experience and knowledge of the Lab, combined with enthusiasm for the role.”

During Emrick’s 36 years at Brookhaven Lab, she has served in progressively more impactful leadership roles across Brookhaven, the Battelle-affiliated labs, and the DOE complex. Most recently, Emrick was the directorate chief operating officer (DCOO) for the Lab’s Environment, Biology, Nuclear Science & Nonproliferation Directorate, the Computational Science Initiative, and the Advanced Technology Research Office.

“I am honored to have been selected for this position and thrilled to be working alongside JoAnne Hewett, John Hill, and the rest of the Lab leadership team at this exciting time at Brookhaven,” said Emrick. “The Lab’s future is bright with the Electron-Ion Collider project underway and our many scientific programs achieving impressive results. I plan to do my best to ensure operational excellence and to make Brookhaven Lab the best place for doing science.”

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Pixabay photo

By Bob Lipinski

Bob Lipinski

‘Happiness is having a rare steak, a bottle of whisky, and a dog to eat the rare steak.’

— Johnny Carson, 1925-2005, Television Host and Comedian

Whiskey, a brown-colored distilled spirit, is made in over 50 countries. Whiskey, by definition, is an alcoholic distillate made from a fermented mash of various grains distilled at less than 190-proof. Whiskeys are distinguished by the grain used, the proof at which the mash is distilled, and the age. 

The major categories of whiskey produced globally are American Blended, Bourbon, Canadian, Corn, Irish, Japanese, Rye, Scotch, and Tennessee.

Enjoying whiskey with food

Whiskey mixes well with water, seltzer, cola, and ginger ale, and is a base for countless recipes and concoctions. Yet how many people enjoy whiskey with food? Basically, there is a general lack of knowing how to pair whiskey with food and which whiskies to use.

When looking for a whiskey to pair with food, there are many things to consider… different countries, grain blends, proof levels, and types of whiskey (blended, malt, straight), cask strength, single barrel, small batch, and so forth. Also, how long the whiskey was aged in wood, the type of wood used for aging, and “finishing” woods, which are popular among distillers. As much as 60 to 70 percent of the aroma and flavor of whiskey comes from the aging process in new, charred barrels (less for second-use barrels).

Look for similarities in the smell and taste of the whiskey and the food to be paired. As an example, most whiskey has an aroma and flavor of nuts (derived from barrel aging), so a dessert containing nuts (almonds, hazelnuts, pecans, walnuts, and so forth) would be a good match.

Other aroma and flavor descriptors

Whiskies that have aromas and flavors of cocoa, caramel, maple sugar, and ginger can be enjoyed with desserts and various sauces.

Whiskies that have fruit aromas and flavors like apple, dates, figs, honey, orange, and raisins can be paired with meats and poultry containing fruit glazes.

Whiskies that have aromas and flavors of spices, such as black and white pepper, cinnamon, cloves, and nutmeg, are great for meat with dry rubs.

Whiskies with aromas and flavors of oak, vanilla, smoke, black coffee, and toasted nuts pair with smoked, grilled, and blackened meats, pulled pork, and smoky mushrooms. Other foods to pair with smoked elements are most smoked fish, cheese, turkey, and game, and briny oysters with a smoky-briny Scotch whisky.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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