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'The Mount House', 1854 by William Sidney Mount (1807-1868), The Long Island Museum of American Art, History, & Carriages. Bequest of Ward Melville, 1977.

By TBR Staff

Art, history, and giving align for a fun time at Long Island Museum’s Mount House (c. 1725) Summer Soirée fundraiser on Saturday, June 7, from 5 p.m. to 8:30 p.m. The evening will feature live music by Johnny Cuomo, craft cocktails and delicious food provided by Bliss Restaurant, a 50/50 raffle, and live painting by LIM Development associate Danielle Reischman. 

“Our ability to do good programs, important lectures, great exhibitions, all the things people know us for and want to come to visit us for, rely on nights like this one. When you buy a ticket to an event like this, you support the museum and everything we do,” LIM’s Co-Executive Director Joshua Ruff said.

Ticket holders will have the rare opportunity to take part in a guided tour of the first floor of the Mount House in Stony Brook on June 7. Photo courtesy of LIM

Sponsored by Long Island Tent, M&V Limousines Ltd., Pindar Vineyards, and Carol and John Lane, guests will meet at the Long Island Museum, 1200 Route 25A, Stony Brook and then travel by shuttle bus to the the grounds of the historic Mount House, home to American genre painter William Sidney Mount (1807-1868) as well as generations of of his artistically-inclined family. 

LIM staff will lead guided tours of the home’s first floor throughout the evening.  

“Most of the current footprint of the house was completed by the time that William Sidney Mount’s grandfather Jonas Hawkins (1752-1817) renovated and extended it by the early 19th century,” Ruff said. 

Although the house does not contain any original early artifacts or furniture, it does still boast the small markings that Mount painted on the side of the kitchen fireplace’s mantel. 

Additionally for one night only, artwork and other materials from LIM’s archives, the largest repository of Mount artifacts in the world, will be on display. 

“This is a great opportunity for people to see the inside of the [Mount] house, a community and historical treasure in our own backyard. Having all the resources related to Mount in archives and art collection, it is a good chance to tell the story in full,” Ruff said. 

That narrative incorporates not only W.S. Mount, but his relatives: brother Shepard Alonzo Mount and niece Evelina Mount, both of whom were artists in their own rights. Some of their work will be included in the showcase. 

The Mount family, particularly William, maintained strong personal and artistic ties to the Three Villages. Many of his famous works  — Left and Right, The Power of Music, Long Island Farmhouses — feature local people and places, forever immortalized through his painting.

Mount’s art gives a sense of community that transcends time. The LIM strives to offer a community — one that fosters education, enrichment, an appreciation of art, and an insight into our past. 

In an effort to support these endeavors, the LIM has a number of fundraisers throughout its fiscal year. Among them are a winter gala in November and an upcoming spring golf classic, held on Monday, May 19, at St. George’s Golf and Country Club in East Setauket. The format of its third major fundraiser, generally held in June, varies. 

Such overtures are now particularly necessary and significant.

“It’s a challenging fundraising environment for all cultural arts institutions and nonprofits across the country. The type of work and programming and exhibitions that we bring to the community are things that people cannot get anywhere else,” LIM’s Co-Executive Director Sarah Abruzzi said. 

LIM’s $134,000 Institute of Museum and Library Services (IMLS) grant was recently terminated by the federal government, potentially critically hampering its ability to create a new exhibit. The grant was supposed to support Riding Towards Justice, an interactive, immersive, accessible exhibition designed around the circa 1885 street car in the carriage museum, as well as an interpretative plan to teach people about transportation.

“Receiving the termination letter was obviously a blow,” Ruff said. “We believe in making the carriage museum a more accessible place for visitors. We are redoubling our commitment to being the best place we can be for the public…we rely on support, we need our community to come together and help us, and this is one of the ways that they can.”

This symbiotic relationship with its patrons allows the museum to develop engaging, unique programs and exhibitions that enrich and inspire visitors. The Summer Soirée is one way for people to contribute to the continuation of LIM’s services.

“It is an opportunity for everyone to get together to focus on the things that are good in the world, to spend some time learning more about local history, and a really important American artist. We are doing something great for and with the community,” Abruzzi said. 

Tickets, which must be purchased in advance, are $125 each. Sponsorships are also still available. For more information or to RSVP, visit www.longislandmuseum.org.

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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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Nantucket's owner Richard Gertz cuts the ribbon surrounded by Port Jefferson Chamber partners. Photo courtesy of PJCC

The Port Jefferson Chamber of Commerce celebrated the new and expansive renovations of their Chamber partner Nantuckets with owner Richard Gertz at a ribbon cutting on May 1.

Located at 9 Traders Cove in Port Jefferson Village, the makeover includes extensive transformations, new outdoor siding, deck, furnishings and logo mural. Inside the restaurant was not forgotten as well, with a new bar, fireplace, tables and chairs as well as sound proofing the dining room so patrons may have a more serene dining experience.

The restauraunt is open for lunch, dinner, and weekend brunch. For  more information, call 631-509-4848 or visit nantucketsportjefferson.com.

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Island Harvest Food Bank, the National Association of Letter Carriers (NALC), and the United States Postal Service (USPS) are once again in a united front for the annual Stamp Out Hunger® food drive, the nation’s most extensive single-day food collection campaign on Saturday, May 10.

At a recent kickoff rally at Island Harvest’s Melville headquarters before a group of postal union workers, corporate sponsors, and food bank staff and supporters, Samantha Morales, founder of Branches Long Island, a Middle Island-based social services organization that helps people in need, relayed a story about a first-time client coming in for food assistance.

“A woman named Maria came in holding a baby in one arm and a grocery list in the other. Her husband had been laid off, and their savings were completely gone. She looked exhausted yet determined and said, ‘I never thought I’d need help like this, but my baby needs to eat.’” Ms. Morales said that because of food donations from efforts like Stamp Out Hunger, Maria wasn’t turned away in her time of need, and she was given fresh produce, canned goods, and formula for her baby. As Maria left, she hugged a volunteer, broke down and said, “You gave me a lifeline today.” In concluding her remarks, Ms. Morales stated, “Every can, every box and every bag collected during this campaign helps real people right here on Long Island.”

According to Randi Shubin Dresner, president & CEO of Island Harvest, the need for food assistance on Long Island has never been greater.

“The need among Long Island families is alarming, making your contribution to Stamp Out Hunger more important than ever,” said Shubin Dresner. She highlights that the organization distributed a record 18.3 million pounds of food last year and is forecasted to distribute 20 million pounds this year.

“With increased costs at the grocery store, coupled with the region’s high cost of living and continued economic uncertainty, more Long Islanders urgently need supplemental food support. We are calling on the responsibility and generosity of all Long Islanders to donate what they can by leaving nonperishable food items in a bag next to your mailbox before the regularly scheduled mail delivery on Saturday, May 10 for your letter carrier to pick up and help ensure it gets onto the tables of our Long Island neighbors in need,” she added.

Nonperishable food includes canned goods, cereal, pasta, rice, boxed juices, and shelf-stable milk (no prepared food or food or juices in glass containers). In addition, personal care items such as toothpaste, soap, shampoo, deodorant, and disposable diapers are gratefully accepted. All donations collected will help replenish Island Harvest’s network of community-based food pantries, soup kitchens and other emergency feeding programs in communities in Nassau and Suffolk counties.

“Every donation, no matter the size, will help countless Long Islanders who may be struggling to put food on their tables — even a can of soup can be a much-needed meal for people who are hungry,” added Ms. Shubin Dresner, “We’ve always been touched by the generosity of Long Islanders to help their neighbors in need, and we are confident that they will once again step up and support this year’s Stamp Out Hunger food drive.”

“The National Association of Letter Carriers Branch 6000 and the United States Postal Service are excited to partner with Island Harvest again this year for your 33rd annual Stamp Out Hunger food collection,” said Tom Siesto, Executive Vice President of NALC Branch 6000. “The members of Branch 6000 and the employees of the United States Postal Service often see firsthand the widespread issue of food insecurity on Long Island and are thrilled to take part in this very important campaign and give back to the local communities they serve.”

Since its inception in 1993, the Stamp Out Hunger food drive, held on the second Saturday in May, has collected approximately 1.9 billion pounds of food for those in need across the United States. Input from food banks and pantries suggested that late spring would be the best time because most food banks start running out of the donations received during the Thanksgiving and Christmas holidays by that point in the year, according to the NALC.

Last year, generous Long Islanders donated 382,175 pounds of food, supplementing 577,000 meals. Island Harvest hopes to exceed 500,000 pounds of food during this year’s Stamp Out Hunger food collection campaign.

This year’s Stamp Out Hunger collection campaign on Long Island is generously supported by presenting sponsor National Grid (lead sponsor), JPMorganChase, Dime Community Bank, FourLeaf Federal Credit Union, IPRO Healthcare, Leviton, M&T Bank, Nonna’s Garden, Petro Home Services, and Stop & Shop.

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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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Mint Julep. Pixabay photo

By Bob Lipinski

Bob Lipinski

The word julep can be traced back over 600 years and stems from the Arabic julab or Persian jul-ab, meaning “rosewater.” The term has been referenced in English literature as early as 1400, originally referring to “a syrup composed solely of water and sugar.” Prior to the founding of America, mint and sugar were already being combined with distilled spirits. Julep is also spelled julip in parts of the United States.

The mint julep has roots in Virginia. Englishman John Davis described the drink in his 1803 book “Travels of Four Years and a Half in the United States” as “a dram of spirituous liquor that has mint steeped in it, taken by Virginians of a morning.” The true Southern-style mint julep coincided with the discovery of Kentucky bourbon whiskey around the late 1700s. It is speculated that prior to bourbon, rum, brandy and especially peach brandy were used.

The Kentucky Derby Museum in Louisville reports that the mint julep became Churchill Downs’ (named after John and Henry Churchill) signature drink in 1938, the year they began serving it in souvenir glasses for 75 cents. The limited supply glasses became extremely popular and were coveted by collectors until 1974, when retail stores began selling the glasses in honor of the Derby’s 100th anniversary on May 17, 1875. The Kentucky Derby reports there are 120,000 mint juleps sold during the Kentucky Oaks and Kentucky Derby each year.

Another name for a small mint julep is a “smash;” a drink made from bourbon whiskey, or other distilled spirits, mixed with sugar and mint, which dates to the 1840s.

Some lovers of the mint julep were Edgar Allan Poe, U.S. Senator Henry Clay from Kentucky, and U.S. Presidents John Tyler and Theodore Roosevelt.

Mint Julip

Mint julep. Pexels photo

Ingredients:

1 teaspoon superfine sugar

3 to 4 sprigs of spearmint

1/2 teaspoon cool water

3 to 4 ounces bourbon whiskey

Crushed ice

Directions:

Place the superfine sugar into a shallow dish and add mint, barely covering this with water. Lightly crush the mint leaves and rub them around the rim of a julep glass and discard. Fill the cup 3/4 full of crushed ice and bourbon. Then add the crushed mint, sugar, and water mixture, and stir. On top of this, place several sprigs of mint dusted with powdered sugar. Wait about 30 seconds and all at once the cup or glass will become encrusted with a layer of white frost. Sip and enjoy.

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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Roasted Tomato Soup

By Heidi Sutton

Let’s talk springtime soups for a minute. Spring is in the air and that means changes are coming, which is good, but can also be hard. Do we wear long sleeves or short sleeves, jacket or no jacket? It can really make mealtime a challenge, too. Hot or cold, heavy or light? Chasing away those final cool days in the spring can be done in a cinch: just turn a classic soup into a delicious meal.

This Lemon Chicken Orzo Soup calls to mind those classic brothy soups from when you were a kid but with a flavorful spring twist. Serve with fresh cucumber sandwiches for a veggie-forward meal while Roasted Tomato Soup with a mesquite seasoning brings a richness to the tomatoes that takes the soup’s tastiness up a notch. Pair with a grilled cheese sandwich and you will please even your pickiest of eaters. 

Lemon Chicken Orzo Soup

Recipe courtesy of Cookin’ Savvy

Lemon Chicken Orzo Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS:  

2 carrots

2 celery stalks

3 tablespoons butter

2 cups cooked, chopped chicken

1/3 cup lemon juice

2 teaspoons lemon pepper

6 cups broth

1 cup orzo

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon thyme

1 tablespoon sugar

1 cup heavy cream 

 salt and pepper to taste

cucumber sandwiches, for serving

DIRECTIONS:

Chop carrots and celery. In pot, saute with butter. In bowl, mix chicken with lemon juice and lemon pepper then set aside. After carrots and celery are tender, add broth and orzo to pot. Then add garlic powder, onion powder, thyme and sugar. Simmer 10 minutes then add chicken and cream; simmer about 5 minutes. Add salt and pepper, to taste. Serve with cucumber sandwiches.

Roasted Tomato Soup

Recipe courtesy of Cookin’ Savvy

Roasted Tomato Soup

YIELD: Makes 4 servings

INGREDIENTS:  

3 pounds tomatoes

1/2 onion optional

1 garlic bulb optional

1 tablespoon garlic powder

2 teaspoons onion powder

1 tablespoon sugar

1 tablespoon mesquite seasoning

avocado oil

1 1/2 cups broth of choice

1 cup heavy whipping cream

salt to taste

pepper to taste

grilled cheese sandwiches for serving

DIRECTIONS:

Heat oven to 375 F. Slice tomatoes. Slice onions and garlic, if desired. Place in baking dish. Sprinkle garlic powder, onion powder, sugar and mesquite seasoning over tomatoes. Drizzle avocado oil over top and mix well. Bake about 1 hour. Blend until smooth. Pour into pot and mix in broth and whipping cream. Bring to simmer and add salt and pepper, to taste. Serve with grilled cheese sandwiches.

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LookBook Luncheons. Image from WMHO

Stony Brook Village has announced the return of its popular luncheon fashion show series, “The Lookbook Luncheons,” set to take place this May. This three-part series will showcase the latest spring styles from renowned local boutiques, offering a delightful blend of fashion and local cuisine.

LookBook Luncheon. Photo from WMHO

Each event will run from 12:30 p.m. to 2 p.m. at a different local restaurant, including: Mirabelle Restaurant at the Three Village Inn (two-course meal for $30) on May 1; Country House Restaurant (three-course meal for $46) on May 8; and Luca Restaurant (two-course meal for $39) on May 14.

Guests can look forward to enjoying a curated dining experience featuring a variety of spring fashion and accessories from Mint, Ecolin Jewelers, Madison’s Niche, D.K. Brothers, Kate’s Vintage Rose, and Chico’s. Each luncheon will unveil new styles, making it possible to attend all three and discover the latest trends.

LookBook Luncheon. Photo from WMHO

As attendees enjoy their meals, models will grace the dining spaces, showcasing stunning spring fashions and sharing insights about the looks they are wearing and The Ward Melville Heritage Organization (WMHO) will be present to share fascinating tidbits of local history. 

New this year, guests can savor an elevated culinary experience at the luncheon immersed in the rich and flavorful world of cheese, courtesy of Little Cheese. Returning by popular demand, The Crushed Olive will provide tastings of their olive oils and balsamic vinegars.

Reservations are required to ensure a spot at these events. Interested guests can make reservations by contacting the restaurants directly: Mirabelle Restaurant, 150 Main Street, Stony Brook Village, 631-751-0555; Country House Restaurant, 1175 North Country Road, Stony Brook, 631- 751-3332; and Luca Modern Italian Restaurant, 93 Main Street, Stony Brook Village, 631-675-0435. 

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