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Lemon Ricotta Cake

By Heidi Sutton

Blueberries, raspberries, and blackberries aka fruits of the forest can all be found near perfect ripeness at grocery stores or farmer’s markets and farmstands during the warm summer months. Or pick your own at the many farms on the North Shore and use as a delicious decorative cake topping.

This lemon ricotta cake with berry topping is a delightful and refreshing dessert, perfect for any occasion. The ricotta cheese makes this brightly-flavored cake very moist. Serve small wedges of the rich cake topped with whipped cream and fresh fruit and escape to the summer oasis of your dreams.

Lemon Ricotta Cake

Recipe by Marcia Stanley

YIELD: Makes 12 servings

INGREDIENTS:  

Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups cheese, Ricotta – low-fat or whole

1/4 cup lemon juice

1/2 cup butter, unsalted

1 cup granulated sugar

3 eggs

4 teaspoons grated lemon peel

1/2 teaspoon vanilla

Topping

4 cups fresh blueberries, raspberries and blackberries

3 tablespoons granulated sugar

1 cup whole

2 tablespoons powdered sugar

1/2 teaspoon vanilla

DIRECTIONS:

Lightly coat bottom and sides of 9-inch round springform pan with nonstick cooking spray. Preheat oven to 350°F.

In medium bowl stir together flour, baking powder and salt. Set aside. In another bowl stir together ricotta cheese and lemon juice. Set aside.

In large mixer bowl beat butter on medium speed of electric mixer about 30 seconds or until butter is softened. Add 1 cup granulated sugar. Continue beating until well combined. Add eggs, one at a time, beating well after each addition. Beat in lemon peel and 1/2 teaspoon vanilla.

Add flour mixture and ricotta mixture alternately, beating until just combined after each addition. Spread in prepared pan. Bake 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Let cake cool in pan on wire rack for 10 minutes.

Loosen sides of pan. Cool completely.

For topping, in medium bowl toss together berries and 3 tablespoons sugar. Let stand at least 20 minutes.

Meanwhile, in chilled mixing bowl beat cream, 2 tablespoons powdered sugar and 1/2 teaspoon vanilla on medium speed of electric mixer until firm peaks form.

To serve, cut cake into wedges. Spoon whipped cream and berries on each wedge. Serve immediately. Cover and refrigerate any leftover cake.

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Avocado Superfood Salad

By Heidi Sutton

Summer brings sunshine-filled days along with the season’s bounty of some of the most delicious produce. 

Now is the time to enjoy those in-season fruits and vegetables when they are at the peak of freshness in recipes like Grilled Sweetpotato and Blueberry Salad that offers all the tastes of the season with greens, fresh blueberries, walnuts and blue cheese.

Or try this Avocado Superfood Salad, which combines kale, spinach, walnuts, blueberries, sweet potato, tomatoes and creamy avocados into a tasty, colorful and healthy lunch or dinner.

Grilled Sweetpotato and Blueberry Salad: SEE VIDEO HERE

Recipe courtesy of Culinary.net

Grilled Sweetpotato and Blueberry Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 medium sweetpotatoes peeled and sliced

2 tablespoons olive oil

salt to taste

pepper to taste

4 cups spring salad mix

1 cup fresh blueberries

1/3 cup chopped walnuts

1/4 cup blue cheese crumbles

lemon wedges for garnish (optional)

Lemon Honey Vinaigrette:

6 tablespoons olive oil

1/4 cup lemon juice

2 tablespoons Dijon mustard

2 1/2 tablespoons honey

salt to taste

pepper to taste

DIRECTIONS:

To make lemon honey vinaigrette: In bowl, mix olive oil, lemon juice, Dijon mustard and honey. Season with salt and pepper, to taste. Refrigerate until ready to serve.

Preheat grill to medium heat. Drizzle sweetpotatoes with olive oil and season with salt and pepper, to taste. Grill sliced sweetpotatoes on each side about 5 minutes, or until sweetpotatoes are tender and slightly charred. Remove from grill and let cool.

To arrange salad, spread spring salad mix onto large platter and top with grilled sweetpotatoes, blueberries, walnuts and blue cheese crumbles.

Top with lemon honey vinaigrette and garnish with lemon wedges, if desired.

Avocado Superfood Salad

Recipe courtesy of Family Features

Avocado Superfood Salad

YIELD: Makes 4 servings

INGREDIENTS: 

8 cups kale or baby spinach leaves

2 tablespoons extra-virgin olive oil divided

1/2 teaspoon fine sea salt or to taste, divided

1 cup walnuts

1 cup blueberries

1 cup diced cooked sweet potato

1 cup halved grape tomatoes

2 large ripe, fresh California Avocados seeded, peeled and sliced horizontally

vinaigrette dressing for serving

DIRECTIONS:

Slice kale or spinach into fine shreds and place in mixing bowl. With clean hands, massage 1 tablespoon olive oil into shredded greens. Place on serving platter or individual plates and sprinkle with a little salt.

In medium skillet over medium heat, heat remaining oil. Add walnuts and stir to coat. Toast 2-5 minutes, stirring frequently, being careful not to burn walnuts. Remove from pan and let cool slightly. Arrange blueberries, sweet potatoes, grape tomatoes and avocado slices on top of kale and spinach, leaving space for walnuts. Add walnuts to salad and sprinkle with remaining salt. Serve with vinaigrette dressing.

 

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Fresh Berry Cream Tart

By Heidi Sutton

Summer is right around the corner and that means strawberry season on Long Island. With a variety of gorgeous fresh fruits at your fingertips, why not whip up a fabulous sweet dessert to surprise family or share with friends?

Chocolate and Strawberry Greek Yogurt Bark – SEE VIDEO HERE

Recipe courtesy of Milk Means More

Chocolate and Strawberry Greek Yogurt Bark

YIELD: Makes 8 servings

INGREDIENTS:  

3 cups plain non-fat Greek yogurt

1/3 cup honey plus additional for drizzling, divided (optional)

1 teaspoon vanilla

1/4 cup melted dark chocolate

1/2 cup strawberries

1/2 cup dark chocolate chips

DIRECTIONS:

In medium bowl, combine Greek yogurt, honey and vanilla. On parchment-lined baking sheet, spread Greek yogurt mixture to 1/4-inch thickness. Drop spoonfuls of melted chocolate onto yogurt and use toothpick to drag in circles. Press strawberries and chocolate chips into yogurt. 

Freeze at least 3 hours. Remove from freezer and break into pieces.

Strawberry Chiffon Pie

Recipe courtesy of Culinary.net

Strawberry Chiffon Pie

 

YIELD: Makes 8 servings

INGREDIENTS:  

2 cups coarsely chopped strawberries

3/4 cup honey, divided

1 envelope unflavored gelatin

1/4 cup cold water

1 cup light sour cream

9-inch crumb crust

DIRECTIONS:

In small bowl, mash strawberries and 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand five minutes. Stir in remaining 1/2 cup honey. Warm over low heat until gelatin dissolves. 

Transfer to large bowl; stir in sour cream. Cover and refrigerate 20 to 30 minutes or until mixture mounds on a spoon when tested.

Using an electric mixer, beat mixture at medium speed until light. Fold in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least two hours before serving.

Fresh Berry Cream Tart

Recipe courtesy of Family Features

Fresh Berry Cream Tart

YIELD: Makes 8 servings

INGREDIENTS:  

1 box refrigerated pie crust

1 8-ounce package cream cheese softened

1/3 cup sugar

1 tablespoon orange juice

4 cups assorted fresh whole berries: strawberries, blueberries, raspberries, and/or blackberries

1/3 cup red currant jelly melted

DIRECTIONS:

Heat oven to 450°F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch tart pan with removable bottom. Bake for 9 to 11 minutes or until light golden brown. Cool completely.

In small bowl, combine cream cheese, sugar and liqueur; beat until smooth and well blended. Spread cream cheese mixture evenly in cooled baked shell. Top with berries; brush berries with melted jelly to glaze. Refrigerate at least 2 hours before serving. 

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Lemon Glazed Cookies

By Heidi Sutton

They say that when life gives you lemons, make lemonade … or you could make a lemony dessert! 

A traditional summer flavor, you can add a little extra lemon to your gatherings with these Glazed Lemon Cookies, a citrus burst with every bite, or these quick and easy Lemon Bars featuring a soft crust and a tangy, sweet filling topped with powdered sugar.

Glazed Lemon Cookies — SEE VIDEO HERE

Recipe courtesy of Milk Means More

Lemon Glazed Cookies

YIELD: Makes 15 to 20 cookies

INGREDIENTS:  

1/2 cup unsalted butter at room temperature

3/4 cup granulated sugar

1 egg

2 tablespoons fresh lemon zest

2 tablespoons fresh lemon juice

1 teaspoon lemon extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze:

2 cups powdered sugar

2 tablespoons fresh lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

Heat oven to 350° F. Line baking sheets with parchment paper; set aside. In large bowl, mix butter and granulated sugar until light and fluffy. Add egg and mix well. Add lemon zest, lemon juice and lemon extract; beat until combined.

In medium bowl, whisk flour, baking soda and salt. Slowly beat dry ingredients into wet ingredients. Beat until combined.

Spoon out dough and roll into balls. Place on parchment paper 1 inch apart and lightly press with fingers to slightly flatten dough. Bake 15 minutes, or until edges start to brown. Transfer cookies to wire rack to completely cool.

To make glaze: Whisk powdered sugar, lemon zest and lemon juice until smooth. Dip top sides of cookies into glaze for full coverage.

Lemon Bars – SEE VIDEO HERE

Recipe courtesy of Family Features

Lemon Bars

YIELD: Makes 18 bars

INGREDIENTS:  

Nonstick cooking spray

2 cups all-purpose flour, plus 3 tablespoons

1/2 cup powdered sugar plus for topping

2 tablespoons cornstarch

1/4 teaspoon salt

3/4 cup butter

4 eggs lightly beaten

1 1/2 cups granulated sugar

1 teaspoon lemon zest

3/4 cup lemon juice

1/4 cup light cream half-and-half or milk

DIRECTIONS:

Heat oven to 350° F. Line 9-by-13-inch baking pan with foil, and grease with nonstick cooking spray; set aside. In large bowl, whisk 2 cups flour, 1/2 cup powdered sugar, cornstarch and salt. Cut in butter until mixture resembles crumbs. Press mixture into bottom of baking pan. Bake 18 to 20 minutes.

To make filling: In medium bowl, whisk eggs, sugar, remaining flour, lemon zest, lemon juice and light cream. Pour filling over hot crust. Bake 15-20 minutes. Cool completely on wire rack. Cut into bars. Sprinkle with powdered sugar before serving.

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Rendering courtesy of Simon Property Group

By Heidi Sutton

Exciting news for home chefs! Sur La Table, a culinary destination offering cooking classes, high-quality kitchen products, and premium in-store experiences, has announced their return to the Smith Haven Mall in Lake Grove with a grand opening set for Thursday, June 5 at 10 a.m. The new store will be situated in Lifestyle Village in the same location as before.

Created by chefs for chefs, this new store will provide an inviting space for culinary enthusiasts of all levels to explore the world of cooking — from hands on classes to top-of-the-line kitchen gear, Sur La Table “inspires chefs of all levels to make more and gather often,” according to a press release.  

The opening is part of Simon Property Group’s multi-million dollar transformation project at the mall, which, when completed in 2026, will include a number of retailers including Zara, Mango and Primark; restaurants; new landscaping; interior and exterior improvements including new flooring, lighting and paint; along with an extensive revitalization of the mall’s Center Court and Food Court. 

“Sur La Table’s arrival at Smith Haven Mall is one of many exciting changes we’re making to our center,” said Jillian Friello, Director of Marketing and Business Development, Smith Haven Mall. “This new addition aligns perfectly with our vision to offer shoppers a more dynamic, elevated, and diverse experience. We’re proud to welcome Sur La Table to our growing list of brands joining the center and are confident it will be a great addition to the mall.”  

“We are thrilled to bring Sur La Table’s engaging experiences around cooking to the Smith Haven Mall,” said Sur La Table CEO, Jordan Voloshin. “Our mission has always been to inspire people to cook with joy, and this new location allows us to connect with an even larger community of food lovers. With the revitalization of Smith Haven Mall, we’re excited to be part of this exciting new chapter and offer a fresh, innovative shopping experience to the region.”  

Store hours will be Mondays to Thursdays from 10 a.m. to 8 p.m.,  Fridays and Saturdays from 10 a.m. to 9 p.m. and Sundays from 11 a.m. to 6 p.m.

To learn more about upcoming events, cooking classes, and exclusive products, visit www.surlatable.com. 

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Cucumber Yogurt Salad

By Heidi Sutton

Grills are in full use and easy sides are a must at any Memorial Day gathering. Try this refreshing Mediterranean-inspired Cucumber Yogurt Salad or this delicious potato salad, guaranteed hits to serve with burgers, steak, sausages, grilled salmon, shrimp or chicken skewers and more at this weekend’s barbecues.

Cucumber Yogurt Salad

Recipe by Elle Penner

Cucumber Yogurt Salad

YIELD: Serves 6

INGREDIENTS:  

2 to 3 large English cucumbers

3/4 teaspoon kosher salt, divided

2/3 cup full-fat, plain Greek yogurt

1/2 large lemon, zested and juiced, plus more zest for garnish

2 teaspoons red wine vinegar

1 clove garlic, minced or pressed

Freshly ground black pepper, to taste

1/2 small red onion, sliced thin

1/4 cup fresh dill, chopped

1/4 cup fresh mint leaves, chopped

DIRECTIONS:

Prepare the cucumbers. Slice the cucumbers into ¼-inch slices. Place them in a large colander and lightly sprinkle with about ½ teaspoon salt. Toss to coat and place the colander on a dry dish towel in the refrigerator for 15-20 minutes to remove the excess water.

Make the dressing. In a large serving bowl, combine the Greek yogurt, lemon zest and juice, red wine vinegar, garlic, the remaining salt, and freshly ground black pepper. Stir to combine and store the dressing in the fridge until your cucumbers are ready.

Assemble the salad. Transfer the salted cucumbers to a paper towel and pat dry. Remove the yogurt mixture from the fridge. Combine the cucumbers, onions, dill, and mint in the dressing bowl and toss to coat well. Sprinkle with additional dill, mint, lemon zest, and freshly ground black pepper. Serve immediately.

Potato Salad – SEE VIDEO HERE

Recipe courtesy of Cookin’ Savvy

Potato-Salad

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds potatoes

4 boiled eggs coarsely chopped

2 dill pickles

1 tablespoon garlic powder

1 tablespoon onion powder

1 package real bacon pieces 2 1/2 ounces

2 cups mayonnaise

2 tablespoons mustard

salt to taste

pepper to taste

smoked paprika for garnish

DIRECTIONS:

Coarsely chop potatoes. In Dutch oven, boil until fork tender. Drain then add coarsely chopped eggs and pickles. Add garlic powder, onion powder, bacon pieces, mayonnaise and mustard. Season with salt and pepper, to taste. Mix well. Transfer to large bowl and refrigerate for 1 to 2 hours. Garnish with smoked paprika before serving.

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Cheesy Baked Mushroom Chicken

By Heidi Sutton

Many families crave those memorable moments together at the dinner table, and in spite of frenetic schedules and seemingly never-ending to-do lists, there are easy ways to make those meals a reality like serving a simple recipe made for sharing like this flavorful French Onion Baked Chicken or Cheesy Baked Mushroom Chicken, courtesy of Family Features.

French Onion Baked Chicken – SEE VIDEO HERE

French Onion Baked Chicken

YIELD: Makes 4 servings

INGREDIENTS:  

1 tablespoon olive oil

4 boneless skinless chicken breasts

Caramelized Onions:

2 tablespoons butter

1 tablespoon olive oil

3 medium sweet onions sliced

1/2 teaspoon salt

2 sprigs fresh thyme

3 garlic cloves minced

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire

2/3 cup beef broth

2 teaspoons Dijon mustard

1 cup shredded mozzarella gruyere or fontina cheese

DIRECTIONS:

Preheat oven to 400 F. In large pan over medium-high heat, heat oil. Sear chicken breasts 2-3 minutes on each side. Remove from pan.

To make caramelized onions: In separate pan over medium-high heat, heat butter and olive oil. Once butter is melted and bubbling, add onions. Let sit 5 minutes. Turn heat to low and cover onions. Cook 20 minutes, stirring halfway through. Stir in salt, fresh thyme and garlic; cover onions. Cook 10 minutes.

Stir in balsamic vinegar, Worcestershire, beef broth and Dijon mustard. Cover and cook 10-15 minutes, or until onions are brown and jammy. Stir onions every 10 minutes. 

Place chicken breasts in greased baking dish. Top with onions then cheese. Place any additional onions in bottom of dish. Bake 30-35 minutes, or until chicken reaches internal temperature of 165 F.

Serve with rice and a vegetable.

Cheesy Baked Mushroom Chicken – SEE VIDEO HERE

Cheesy Baked Mushroom Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

Nonstick cooking spray

4 boneless skinless chicken breasts

1/2 cup flour

4 tablespoons butter

8 ounces mushrooms, sliced

1/2 cup chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese grated

1/4 cup green onions sliced

DIRECTIONS:

Heat oven to 375° F. Prepare baking dish with nonstick cooking spray. Cut each chicken breast in half. Coat with flour. In large skillet, melt butter. Add chicken to skillet; brown all sides. 

Transfer chicken from skillet to 11-by-7-inch baking dish. In skillet, saute sliced mushrooms in remaining butter until softened. Add chicken broth, salt and pepper. Bring to boil then cook 5 minutes. Spoon over chicken. Bake 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes, or until cheese is melted. Serve with green beans and mashed cauliflower.

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Blueberry Torte

By Heidi Sutton

Don’t let Mother’s Day pass by as just another day on the calendar. Make this year’s celebration a true ode to the moms in your life with some extra special touches like a homemade dessert and beyond.

Give Her the Day Off

Whether she’s the culinary expert of the home or cooking is usually a team effort, make sure her day is one of rest and relaxation while you handle kitchen duties from prep to cleanup. You could bake her favorite treats, prepare a special breakfast in bed or make her a delicious dessert like Blueberry Torte. This recipe is always a hit in my family and I’m sure it will be with yours too. 

Create a Personalized Card

Add a special final touch to an already memorable morning with a thoughtful card and handwritten message. Get the kiddos involved and create a card from scratch with construction paper, colored pencils, markers and more for a homemade gift she’ll cherish. If you didn’t fall from the artistic tree, don’t fret — a storebought card means all the same when paired with a heartfelt message that conveys your love.

DIY Gifts

Handmade gifts often hold special sentimental value and show you put thought and effort into creating something unique just for your mom. You could try making a homemade candle or bath bombs, a hand-painted picture frame or a personalized scrapbook filled with cherished memories. Alternatively, you can create a customized coupon book with vouchers for things like a homemade dinner or day of pampering. Get creative and have fun with your DIY gift — your mom is sure to appreciate the sentiment behind it.

Add Flowers

Flowers are a timeless Mother’s Day gift for a reason. They provide pops of color on dining room tables, kitchen counters, end tables or even nightstands. Consider mom’s favorite spot in the house and place them within eyeshot for a frequent reminder of how much she’s appreciated.

Regardless of how you choose to celebrate, mom will appreciate the extra effort to make her day special. 

Blueberry Torte

YIELD: Makes 8 servings

INGREDIENTS:  

1 cup plus 2 tablespoons flour, divided

1/8 teaspoon salt

2 tablespoons plus 1/4 cup sugar, divided

1 stick unsalted butter, lightly softened

1 tablespoon apple cider vinegar or white vinegar

3 pint baskets of blueberries, divided

1/8 teaspoon cinnamon

DIRECTIONS:

Line a 9” springform pan with parchment paper. In medium bowl, mix one cup flour, salt and two tablespoons sugar. Cut in butter until mixture resembles course crumbs. Sprinkle with vinegar. Shape into dough and with floured fingers, press into springform pan, one inch up the sides of the pan. Add 3 cups blueberries. 

Mix together 2 tablespoons flour with 1/4 cup sugar and cinnamon; sprinkle over blueberries. Bake at 375 F for 50 to 60 minutes, until crust is browned and filling is bubbling.

Remove from oven to rack. Sprinkle with two cups blueberries, pressing carefully with a fork to get an even layer. Cool. Serve with whipped cream or vanilla ice cream.

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Bananas Foster French Toast

By Heidi Sutton

Whether your breakfast favorites include pastries and pancakes or fruits and French toast, enjoying a meal made with love for mom is a heartwarming way to start Mother’s Day.

Bananas Foster French Toast

Recipe courtesy of Family Features

Bananas Foster French Toast

YIELD: Serves 4

INGREDIENTS:  

French Toast:

4 eggs

2 cups half-and-half

1 teaspoon cinnamon

1/2 cup sugar

1 tablespoon vanilla extract

1/4 stick butter

1 loaf of bread

Bananas Foster sauce:

1/2 stick butter

1 1/2 cups brown sugar

1 teaspoon cinnamon

3 bananas sliced lengthwise and quartered

DIRECTIONS:

To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended. On nonstick griddle or griddle pan on medium heat, melt butter. Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.

To make Bananas Foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas. Continue spooning sauce over bananas in pan. Plate French toast and spoon bananas with sauce on top of each French toast stack.

Lavender White Chocolate Scones

Recipe courtesy of Sarah Bates

Lavender White Chocolate Scones

YIELD: Serves 4

INGREDIENTS:  

3 cups all-purpose flour

1 cup granulated sugar

1 tablespoon baking powder

1 teaspoon dried lavender buds

1 teaspoon salt

1/2 teaspoon baking soda

1 1/2 sticks butter, cold, unsalted – cut in cubes

1 cup milk, buttermilk

1/2 tablespoon pure vanilla extract

2 teaspoons granulated sugar

1 cup white chocolate chips

DIRECTIONS:

Preheat the oven to 400º F. Line two baking sheets with parchment paper and set aside. In a large bowl, whisk together the flour, sugar, baking powder, lavender, salt and baking soda. Add the cubes of butter and using a pastry cutter, mix until it resembles coarse meal. Whisk the buttermilk and vanilla in a small bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead until the dough comes together. Pat into a rectangle, about 10×6. Cut the dough into 12 triangles and divide between the two baking sheets. Brush the top of the scones with some additional buttermilk, then sprinkle with granulated sugar.

Bake scones are golden brown, about 15 minutes. Transfer to wire racks to cool. Add the chocolate chips to a medium bowl and microwave on high for 2 minutes, stirring every 30 seconds, until completely melted. Drizzle the melted chocolate over the top of the scones and serve.

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Mirabelle Restaurant in Stony Brook Village is one of over 90 participating restaurants for Spring Restaurant Week. Photo courtesy of Mirabelle Restaurant

The tri-annual Long Island Restaurant Week is ready to kick off spring with an opportunity to bring customers into Long Island restaurants. Over 90 restaurants on Long Island will participate this year.

In a recent survey sent to diners, over 70% said they are very likely to dine out during Restaurant Week again in the future, and more than 45% said they dine out twice during the promotion.

The Spring edition will take place from Sunday, April 27 to Sunday, May 4, with several prix fixe options. Restaurants may offer a $24 two-course lunch, a $29 three-course dinner menu, a $39 three-course dinner menu and/or a $46 three-course dinner prix fixe. Restaurants may offer one, two or any combination of the four prix fixes during the promotion.

Each participant is required to offer three options per course (appetizer, entrée and dessert) for dinner. Participating restaurants MUST offer the $24 two-course lunch prix fixe, $29, $39 or $46 three-course dinner prix fixe all night every night they are open (or during lunch hours) from Sunday to Sunday, with the exception of Saturday when it may only be offered until 7 p.m.

Back by popular demand, the Gift Card Giveaway returns for the winter promotion and diners have the option to enter to win one of three gift cards to redeemed at a participating restaurant of their choice. To enter to win, diners must visit the Long Island Restaurant Week website before Monday, May 5th at 11:59 p.m. EST and input their information. Winners will be selected on or around Friday, May 9, and will be notified via telephone and/or email.

“On the heels of a very successful Winter Restaurant Week, the spring edition is sure to see more restaurants especially with the seasonal spots opening before the summer season kicks off. Winter Restaurant Week saw over 180 restaurants to choose from and we are expecting even more this spring. As 70% of foodies surveyed have shared that they plan to dine out during restaurant week it’s looking to be a busy week,” shares Nicole Castillo of Long Island Restaurant and Hospitality Group.

For a full list of participants and to view menus, visit www.longislandrestaurantweek.com. 

Long Island Restaurant Week is proudly sponsored by Long Island Restaurant News, Discover Long Island & Newsday. 

On Long Island Restaurant Week

Long Island Restaurant Week is a tri-annual event designed to garner positive publicity and additional business for the region’s restaurants. Since 2006, it has been an annual fall promotion until the first spring Long Island Restaurant Week was launched in April 2011 and then winter was added in January of 2016, due to popular customer and restaurateur demand.

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