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Photo courtesy of Whaling Museum of Cold Spring Harbor
Photo courtesy of Whaling Museum of Cold Spring Harbor
Photo courtesy of Whaling Museum of Cold Spring Harbor
Photo courtesy of Whaling Museum of Cold Spring Harbor
Whales, Ales, and Salty Tales becomes Whales, Ales, and BRINY Tales!

The Whaling Museum, 301 Main St., Cold Spring Harbor announces the broadening of its classic event, Whales, Ales, and Salty Tales, now presented as Whales, Ales, and BRINY Tales! This year, the event introduces an exciting new feature: Pickles! Adults aged 21 and over are invited to this immersive indoor/outdoor experience on Sunday, June 1 from 2 to 5 p.m. at The Whaling Museum.

“We are thrilled to unveil the next chapter of our well-received, annual event,” said Nomi Dayan, Executive Director, The Whaling Museum & Education Center. “After offering new pickle-themed programs a few months ago which sold out, we realized Long Island has a crowd interested in flavorful experiences. We are excited to hybridize tastings of pickles with craft beer offerings – a tasty combination that provides a lively backdrop for historical discussions about life at sea.”

The museum’s plaza will be transformed into a hub of activity, showcasing craft brews from local breweries such as Jones Beach Brewing Company, Secatogue Brewery, Take Two Brewery, Threes Brewery, and more to come. Horman’s Best Pickles will offer pickle samples, along with the option to purchase pickles on sticks. For the adventurous, one brewer will even offer samples of pickle- flavored beer. The event will be further enriched by live sea chanteys performed by Scuttlebutt Stu, providing a lively maritime soundtrack guests can sing along to.

Inside the museum, attendees can expand their knowledge through informative talks on pickles and preservation on whaling ships. Creative minds can participate in designing scrimshaw-style keychains or select the box option for a unique keepsake. The “Tales of the Tavern” adult scavenger hunt will offer a fun and educational experience for interacting with the museum’s exhibits through QR codes and a booklet of clues.

To commemorate this special occasion, the first 150 attendees will receive a commemorative tasting cup sponsored by Mercedes of Huntington, adding a collectible element to their experience. Tickets are available for purchase online at $40, $30 for members or at the door for $45, $35 for members. Designated driver tickets are also available for $15. Event t-shirts will also be available for purchase and are sponsored by local marina, H&M Powles.

“This event has evolved over the course of 10 years, beginning as a quaint tasting event inside the museum to a tented affair featuring new vendors and activities,” said Gina Van Bell, Assistant Director at The Whaling Museum & Education Center. “We are thrilled to see the ongoing excitement from guests, sponsors, and brewers who have supported the event year after year. We are eager to continue expanding the event, connecting the community with our maritime heritage through creative and delicious experiences.”

Tickets are on sale now. For more information and to purchase tickets, visit cshwhalingmuseum.org/ales.

 

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Honey Pecan Swirled Coffee Cake

By Heidi Sutton

This Honey Pecan Swirled Coffee Cake is the perfect addition to your Passover table. Packed with pecans, dried cranberries and chocolate chips, you can enjoy a slice with coffee in the morning or warm with ice cream for dessert in the evening!

Honey Pecan Swirled Coffee Cake

Recipe courtesy of National Honey Board

Honey Pecan Swirled Coffee Cake

YIELD: Makes 8 servings

 INGREDIENTS: 

1 1/4 cups honey, divided

1 cup toasted pecans, chopped

1/2 cup dried cranberries

1/2 cup semi-sweet chocolate chips

2 tablespoons unsweetened cocoa powder

6  eggs, separated

3/4 cup matzo meal

6 tablespoons potato starch

1/2 teaspoon salt

DIRECTIONS: 

In medium bowl, mix together 1/2 cup honey, pecans, cranberries, chocolate chips and cocoa powder.

In separate bowl, combine remaining 3/4 cup honey, egg yolks, matzo meal, potato starch and salt.

In small bowl, beat egg whites until soft peaks form. Fold 1/4 of whites into egg yolk mixture. Mix egg yolk mixture back into remaining egg whites.

Spread 1/3 of batter in greased 9-inch springform pan. Spoon half of pecan mixture on top. Repeat with remaining batter and pecan mixture. With spoon, gently swirl filling into batter.

Bake at 325°F for 45 minutes, or until cake starts to pull from sides of pan and toothpick inserted near center comes out clean. Cool 10 minutes; remove cake from pan and cool on wire rack. Serve warm or at room temperature.

TIP: Strictly kosher kitchens should be sure to use certified kosher for Passover products.

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'Food, Inc. 2'. Photo courtesy of Magnolia Pictures

Reviewed by Jeffrey Sanzel

In 2008, Robert Kenner co-wrote and directed the documentary Food, Inc., a searing indictment of the food industry that exposed many of the darkest elements of corporate America’s stranglehold. The film laid bare the unhealthy practices and abuse of animals and industry employees. Additionally, it exposed the handful of companies that ruthlessly controlled the entire market. The film mixed interviews with graphic imagery and segue animations. The brutal but eye-opening film received an Academy Award nomination for Best Documentary Feature. 

Bren Smith, a fisherman turned kelp farmer, is featured in the documentary.
Photo courtesy of Magnolia Pictures

Now Kenner and producer Melissa Robledo have co-directed the sequel: Food, Inc. 2. The film opens with the impact of the pandemic: The consolidated food system revealed itself as too brittle to weather unpredictability. Further, a lack of protocols failed to protect workers from COVID-19 and the spread of contamination. This transitions into an exploration of immigrant workers manipulated by the system and treated as disposable.

Just as in Food, Inc., the film targets the largest companies. In particular, the Tyson Waterloo meatpacking plant in Iowa comes under fire for refusal to contact trace, leading to 1,300 out of 2,500 employees contracting COVID. The illness seeped into the community, causing exponential deaths. Tyson used fear tactics to pressure Washington to enact the Defense Production Act to keep their slaughterhouses open. And perhaps it is this ongoing corruption that is the heart of the sequel—the blood money that keeps monopolies in power. The four largest meat companies control 85% of the market. 

The film is a portrait of David and Goliath, with small farmers and small businesses crushed by the mega-conglomerates. In addition to dominating the markets, these companies drain water sources, destroy land, and raise animals in tortuous conditions. It is a story of nature vs. capitalism and profits vs. sustainability. Commodity crops—notably corn and soybean—are subsidized by the government. These two items are the pillars of the industrialized food system. 

Food, Inc. 2 focuses a great deal on “ultra-processed food” that relies on chemical flavoring and novelty to create synthetic, ingestible products that lead to addiction, obesity, and other systemic health strains. This destructive food environment offers larger portions, obsession with constant eating, and the cry of “Eat more! Eat more! Eat more!” 

The film touches on a workforce crushed by horrific working conditions, wage theft, and even forced labor. Kenner and Robledo address climate change and global warming. However, the film shows changes in the laws, citing the Fair Food Agreement. It offers the alternatives explored in the food sciences: meat without animals, milk without cows, honey without bees, kelp farming, etc. It highlights the closed loop of a sustainable system with a more natural approach to land and sea stewardship. 

In all this is the haunting question of whether there has been any real change over the last sixteen years—or only the appearance of change. 

Photo courtesy of Magnolia Pictures

Eric Schlosser (Fast Food Nation) and Michael Pollan (The Omnivores Dilemma) host the second film. Their incisive and eloquent presences area welcome support to the narrative. There are interviews with farmers, fishermen, doctors, and scientists. An interesting thread deals with a scientist hired by PepsiCo to explore the relationship between sweetness and calories. When she reported her findings to the giant corporation, it cut off her funding.

One of the most effective testimonies is a fast-food worker who shares the plight of many Americans struggling to survive. She lived out of her car for several years, trying to feed her two children. She has worked for McDonald’s, Popeye’s, and Taco Bell. She reminds us that the average fast-food worker is not a teenager looking to break into the job market, but a thirty-year-old woman with no health care or sick leave. “I’m tired, and nobody knows how tired I am except for the people who go through it like me.” Her story is one of the most powerful in the entire film. 

Among the talking heads is New Jersey Senator Cory Booker, a member of the Agricultural Committee, who vocalizes his desire to fix the broken food system. Montana Senator Jon Tester, a farmer with a firsthand knowledge of the death of family agriculture and mass exodus off the land, complements him. 

Food, Inc. 2 is an important film but not a great one. While it covers a certain amount of new ground and ends on a more hopeful note, its impact is “less than,” and its effect strangely tacit. The immediacy is not as present, giving the sequel a meandering feel. It is not that it lacks edge, but the blade is the same and slightly duller. Cinematically, it approaches the material in an almost identical fashion. A sense of visual repetition makes the film less surprising and ultimately less engaging. Repetitive footage of farms, labs, and grocery aisles becomes predictable. 

But the final message is significant: Individuals can make a difference. “Use your fork, your vote, your voice.”

Food, Inc. 2 is now streaming on Apple TV, Amazon Prime and Vudu. 

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Blueberry Cheese Blintzes

By Heidi Sutton

Filled with ricotta and cream cheese and topped with blueberries and honey, enjoy these delicious blintzes during and even after the Passover holiday!

Blueberry Cheese Blintzes

YIELD: Makes 8 servings

 INGREDIENTS: 

For Blintzes:

4 eggs, lightly beaten

1 cup milk

1/3 cup matzo meal

1/3 cup potato starch

1/4 tsp. salt

1/4 stick butter, for cooking the blintzes

2  tablespoons vegetable oil, for frying

For Filling:

1/4 cup  honey

2 tsp. vanilla

zest of 1 orange

1/8 tsp. cinnamon

4 oz. cream cheese, softened

3/4 cup  ricotta cheese

2 cups (12 oz.)  blueberries, divided

For Topping:

remaining 1 cup blueberries

powdered sugar

honey

DIRECTIONS: 

Whisk together the eggs, milk, matzo meal, potato starch and salt, refrigerate for one hour or overnight. Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of the blueberries. Refrigerate.

Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan.

Whisk the blintz batter to recombine then ladle about 2 oz. of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1 1/2 minutes or until the blintz begins to set and turn golden brown on the bottom. Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter.

Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up.

Place blintzes in a shallow pan and reheat for 15 minutes in a 350°F oven or you can microwave them for 2 to 3 minutes.

Place two blintzes on each plate and serve with additional blueberries, powdered sugar and honey!

TIP: You can make the blintzes ahead of time and heat them up when you are ready to serve. Also, try different fruit topping combinations like blackberry and raspberry.

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Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office
Elaine's Restaurant and Bar ribbon cutting on April 4. Photos from Councilmember Kornreich's office

Elaine’s Restaurant and Bar, 316 Main Street in East Setauket celebrated their grand opening with a ribbon cutting ceremony on April 4. 

The event was attended by Brookhaven Town Councilmember Jonathan Kornreich, members of the Three Village Chamber of Commerce, Laurie Vetere from Suffolk County Legislator Steve Englebright’s office, friends and family who wished owners Elaine and Enzo Micali the best of luck in their new venture. 

The former location of the Japanese restaurant Tai Show North, the restaurant has been completely renovated and is now serving simple, seasonal Italian dishes combined with classic American fare with a happy hour Monday through Friday from 4 to 6 p.m., outdoor dining and takeout available. For more information, call 631-678-1950 or visit www.elaines-setauket.com.

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Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

By Heidi Sutton

When life gives you lemons, make lemonade. And when life gives you honey, make these delicious recipes, courtesy of the National Honey Board.

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

Honey Roasted Cherry Tomato Pasta with Kale and Lemon Sauce

YIELD: Makes 4 servings

 INGREDIENTS: 

1 pound cherry or grape tomatoes, halved

2 tablespoons + 1/4 cup olive oil, divided

2 tablespoons honey

4 teaspoons salt, divided

freshly ground pepper, to taste

1 pound of spaghetti

2 cloves of garlic, minced

1 bunch of kale, washed and stems removed

 zest and juice of 2 lemons

1/2 cup grated parmesan, + extra for serving

1/4 cup walnuts, toasted and chopped

salt and pepper, to taste

DIRECTIONS: 

Preheat oven to 400 F. Toss the tomatoes with 2 tablespoons of the olive oil and the honey and sprinkle with 1 teaspoon of the salt and freshly ground pepper. Roast for approximately 10 minutes until the tomatoes soften and begin to caramelize. While the tomatoes are cooking, bring a large pot of water to a boil with 3 tsp. of salt. Add the spaghetti and cook to al dente. Remove the tomatoes from the oven and quickly toss with the garlic.

Drain the pasta, reserving 1 cup of the pasta water. Immediately toss the pasta with the rest of the olive oil, kale, lemon juice and zest. Next, add the tomato mixture and the parmesan. Add some of the pasta water as needed to coat the pasta and create a light sauce. Add salt and pepper to taste. Top with the walnuts and additional parmesan and serve with a Honey Cucumber Salad.

Note: You can use spinach instead of kale if you like and sub any pasta shape you like for the spaghetti.

Honey Cucumber Salad

Honey Cucumber Salad

YIELD: Serves 4

INGREDIENTS:

3 medium English cucumbers, thinly sliced

1/4 cup  honey

1/2 cup  white balsamic vinegar, (can also use white wine vinegar)

1/4 cup  water

1/2  red onion, slivered

1 tablespoon fresh dill, chopped

salt, to taste

DIRECTIONS: 

Place cucumbers in bowl and sprinkle with salt. Toss and set aside. In a small mixing bowl, stir together honey, white balsamic vinegar, water and slivered red onions. Pour the mixture over the cucumbers and toss. Allow the salad to marinate in the refrigerator about 1 hour prior to serving.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Tannat (a palindrome) is a dark red grape variety with its roots originating in Madiran, a tiny village in Southwest France. Its wines are incredibly dark and fuller-bodied than Cabernet Sauvignon, making them an immediate favorite for grilled or barbecued meats.

Tannat is a thick-skinned, medium acid red grape variety, which was introduced to Uruguay in 1870 by the Basque Frenchman Pascal Harriague, an immigrant who was looking for a varietal that would thrive in Uruguay’s soil and climate. Harriague, known to the rest of the world as Tannat, has become Uruguay’s signature grape, like its South American cousin Argentina with Malbec, and Chile with Carmenère.

Wines made from Tannat grapes include red, rosé, dessert, sparkling, and even a rosé vermouth. Foods that pair with Tannat wines are typically lamb and beef, often with a chimichurri sauce. Other foods are sausages, cassoulet, duck confit, grilled eggplant or mushrooms, Cajun spices, blackened meats, and pasta carbonara.

A recent tasting of wines from Uruguay made from Tannat grapes follows.

2018 Alto de la Ballena Tannat-Viognier, “Reserva” Uruguay. (Blend of 85% Tannat and 15% Viognier grapes; wine was aged for 9 months in American and French oak barrels). Deep purple color with a fragrant bouquet and flavor of blackberries, vanilla, dried plums, and spices. Hints of baking spices, wild flowers, and tobacco.

2020 Cerro del Toro “Tannat,” Piriapolis, Uruguay. (The name means Bull Hill). This unoaked, easy-to-drink wine is deeply colored with a fruity bouquet of black fruits, licorice, and herbs. Flavors of plums, raspberries, and boysenberry abound.

2020 Pisano “PRF” Tannat, Progreso, Uruguay. (Aged 10 to 12 months in French oak barrels) Garnet-ruby color, concentrated fruit, and tannins with flavors of cranberry, plums, dark chocolate, and spicy oak. It has a smokey, well balanced finish.

2021 Bodega Garzón Tannat, “Reserva” Garzón, Uruguay. (Aged 6 to 12 months in French oak barrels). Blackberry aromas coupled with notes of jam, plums, almonds, and spices. Medium-bodied with hints of violets, green peppercorns, and coffee with a silky finish. Don’t miss it!

2020 Marichal “Tannat,” Canelones, Uruguay. This unoaked wine shows a bouquet of fresh red fruits- strawberry and raspberry, with flavors of plum, dried herbs, and bitter almonds,

2020 Giménez Méndez Alta “Reserva” Tannat, Canelones, Uruguay. Dark ruby color with a bouquet and taste of blackberries, licorice, black pepper, and black plums. Medium-bodied with considerable tannin, and an aftertaste of dark chocolate.

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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Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department
Photo from Smithtown Senior Citizens Department

The Town of Smithtown Senior Citizen Center will celebrate 35 years of providing nutritious meals to senior residents this Spring. To mark the occasion, Senior Center members, volunteers and staff will commemorate the anniversary with a pre-lunch soiree on April 26 at 11 a.m.. Members who RSVP will enjoy light fare and celebrations prior to sitting down for a nutritional lunch.

Preparations are currently underway as staff members mark the 35th anniversary of providing nutritious meals to local senior citizen residents. The Smithtown Senior Citizen Center will also recognize its caterer; Zan’s Kosher Deli in Lake Grove for dedicating 20 years of service to the program.

“They say nothing brings people together quite like a good meal. That especially rings true for the nutrition programs… For nearly 45 years the senior center has been a gathering place where friendships are forged and our wisest generation can find the support, resources and tools they need to maintain their independence at home longer. None of this would be remotely possible or successful without the magnificent staff and volunteers who treat our members like family. This program is invaluable to our community and I look forward to celebrating the milestone together with our center community in April,” said Smithtown Town Supervisor Edward R. Wehrheim.

Smithtown Senior Citizens Department will acknowledge four and a half decades in operation, fostering a positive environment of friendship, support and independence since the opening of the center.  The primary emphasis of the day’s festivities will celebrate 35 years of the nutrition program, promoting vital social interactions to enrich senior residents’ lives, encouraging health and well-being. Recognition will also be paid to a remarkable staff and dedicated volunteers, who ensure the growth and effectiveness of nutrition programming at the center.

“What a pleasure it is to be an integral part of the lives of our extraordinary seniors. Our senior community possesses a wealth of wisdom and life experience, not to mention a sense of humor! I am very proud of the profound impact the programs we offer here at the senior center have had on the lives of our seniors. These wonderful nutrition programs would not exist and be as successful without the outstanding efforts made by invaluable staff, volunteers, and of course, Zan’s! It is a great joy to celebrate these milestones together and take time to reflect on all the good work that’s been done throughout the years. We look forward to many more years of success and continuing to find new and productive ways to service the senior community of Smithtown,” said Doreen Perrino, Program Director, Senior Citizens Department.

The nutrition program known as the Congregate Lunch Program (weekday lunch) presently serves approximately 175 seniors weekly. Aside from essential nutritional benefits, this service offers a special habitat for residents to engage in conversation, camaraderie and laughter over a nourishing meal daily. Residents ages 60 and over are invited to participate in this social setting.

Lunch is served Monday through Friday 11:45 a.m. Registration for this program is on a first-come, first-served basis beginning in person at 9:30 a.m.

Another amenity available to center members is the grab and go lunch, which serves approximately 125 seniors. Typically, these residents are either participating in other activities the center offers during lunch or simply stop in with confidence that each meal provided at the Smithtown Senior Citizen Center is carefully selected and consists of one third the current recommended dietary allowance for the 60 plus age group.

Additionally the Smithtown Senior Center is in its 25th year of serving Home Delivered Meals, also referred to as Meals on Wheels. This program currently serves approximately 60 to 70 qualifying senior citizens, some disabled, frail or have little to no support. There are 65 devoted volunteers who deliver meals to these residents person to person, which in addition to serving meals, lends as a comforting and consistent friendly face on a daily basis.

Additional Information About the Nutrition Program: Persons with self-declared incomes at or above 185% of the federal poverty level are encouraged to make a contribution equal to the actual cost of the meal. A suggested meal contribution of $2.25 is recommended. Any contributions made are confidential. Funding for this program is provided by the U.S. Administration for Community Living, the New York State Office for the Aging, Suffolk County Office for the Aging, and the Town of Smithtown. The monthly lunch menu can be found in print at the Senior Center or on the town website athttps://www.smithtownny.gov/193/Senior-Citizens-Department

How To Join the Smithtown Senior Center: Smithtown residents, ages 60 years and older can join (no fee is required) by filling out a brief application on-site, along with proof of residency such as a driver’s license. A membership card and welcome packet will be provided, along with a tour of the facility by a Senior Center Club Leader. The welcome packet includes a current calendar of activities, classes, and events, as well as brochures for services and amenities available exclusively for members.

The Eugene Cannataro Senior Citizens Center offers a wide array of activities, clubs and programming geared towards improving quality of life for residents, ages 60 years or older. Every day, the center offers a full schedule of arts, fitness, and wellness programming. Members can choose to join a variety of clubs, from gardening, quilting and book clubs to one of seven social clubs, featuring Casino & Theater outings, luncheons, parties, community advocacy and volunteer opportunities. In addition to a wealth of entertaining programming, the Smithtown Senior Citizens Department offers a variety of at home maintenance and repairs services.

The Senior Center is open Monday – Friday from 8:30 a.m. to 4:00 p.m. (July & August Hours: 8:30 a.m. to 3:30 p.m.) Lunch is served daily. Transportation is also available for members. For questions or additional information, please call  (631) 360-7616 or for Transportation: (631) 265-8811.

Eugene Cannataro Senior Center is located at 420 Middle Country Road, Smithtown, NY 11787

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Chicken Cordon Bleu

By Heidi Sutton

Did you know that April 4 is National Chicken Cordon Bleu Day? Chicken Cordon Bleu is a classic dish that many associate with fine French cuisine. It features a chicken breast stuffed with ham and cheese, then breaded and pan-fried. 

The name “cordon bleu” literally translates to “blue ribbon” in French. In the 1500s, the Order of the Knights of the Holy Spirit became known as “Les Cordon Bleus.” The knights used a blue ribbon to hang their talisman, and eventually the term became associated with distinction and honor. It was then used in the 16th century to refer to an honor bestowed upon excellent cooks. 

The earliest known recipe for chicken cordon bleu was published in 1950 in a Minneapolis food magazine. It spread across the Midwest over the next decade and was likely rebranded as a French dish due to the fancy name.

Julia Child helped popularize chicken cordon bleu nationwide when she included a recipe in her acclaimed 1961 cookbook Mastering the Art of French Cooking. Her version stuffed chicken with ham and Gruyère cheese, then dipped it in egg and breadcrumbs. This became the standard way of preparing chicken cordon bleu in American homes and restaurants. So while it sounds like an elite French dish, its roots as a breaded, cheese-stuffed chicken cutlet are thoroughly American. 

To celebrate National Chicken Cordon Bleu Day, cook up some delicious chicken cordon bleu for your family to enjoy tonight! 

Bon appétit! 

Chicken Cordon Bleu

Chicken Cordon Bleu

YIELD: Serves 3

PREPARATION TIME:  10 to 15 minutes

INGREDIENTS:

1 package boneless, skinless chicken breasts

6 thin slices of salt-cured Virginia-smoked ham or prosciutto ham

3 slices domestic Swiss cheese or Gruyère cheese

1 whole egg

1/4 cup water

1/4 cup flour

1 cup breadcrumbs

1/2 teaspoon kosher salt

1/2 tablespoon table ground black pepper

1 tablespoon olive oil

DIRECTIONS: 

Slice chicken horizontally without cutting all the way through to create butterfly breast. Place chicken on cutting board with sheet of plastic wrap over top. With meat mallet, gently pound chicken to even thickness of breast. Place two slices ham and cheese on one side of breast and fold back over.

In bowl, whip together egg and water to create egg-wash. On two separate plates, put flour and breadcrumbs. Season flour with salt and black pepper. Carefully dredge chicken first into seasoned flour, then into egg-wash, followed by breadcrumbs.

Heat olive oil in ovenproof sauté pan. Place chicken in pan to brown. Cook for 2 minutes on one side, then flip each breast over. Place pan into oven at 350°F and cook until each chicken breast reaches 170°F internal temperature, about 20-25 minutes.

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Suffolk County Legislator Steve Englebright with his dog, Buster.

Suffolk County Legislator Steve Englebright’s office seeks donations for Long Island Cares’ Baxter’s Pet Pantry

Suffolk County Legislator Steven Englebright (D-Setauket) is participating in the 13th Annual Legislative Pet Food Drive Challenge to collect pet food for clients of Long Island Cares, Inc.—The Harry Chapin Food Bank

In 2009, Long Island Cares established Baxter’s Pet Pantry to assist families who might be having difficulty feeding their pets and to avoid placing those family pets in a shelter due to these challenges.

The drive is for all pet food, including for reptiles, fish, ferrets, hamsters, and others. The pet pantry always needs five-to ten-pound bags of dog and cat food, but larger bags are also accepted, as well as canned dog and cat food, cat litter, treats, and new toys.

“Since my dog Buster entered my life, he never fails to bring a smile to my face,” Englebright said. “I hope my constituents will join me and my colleagues in collecting pet food and essentials for those who need help providing for and keeping their pets.”

All pet food must be unopened and in its original packaging. No opened bags, ripped bags or loose pet food will be accepted.

Donations may be brought to Legislator Englebright’s district office at 306 Main Street, Port Jefferson. Drop off deadline is Friday, May 24. The office is open Monday through Friday from 9 a.m. until 5 p.m.

For more information, please call the office at 631-854-1650. 

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