The new storefront at 37 West Jericho Turnpike in Huntington Station. Photo from Harry & Davids
Harry & David, the gourmet food brand known for its premium products and artisanal gift baskets, opened a new brick and mortar retail store in Huntington Station on March 6.
Located at 37 West Jericho Turnpike, next to the store operated by its parent company, 1-800-Flowers.com, the boutique storefront is the only one on Long Island and is committed to offering customers “a one-of-a-kind, in-person shopping experience and last-minute gifting options,” according to a press release.
Cheryl’s Cookies, renowned for their buttercream frosted cookies, will also be featured at the shop. This marks the first time Cheryl’s will have a retail store presence on the East Coast.
The Huntington location will feature a curated selection of Harry & David and Cheryl’s Cookies signature items, including Royal Riviera® pears and other premium fruit, gourmet food and wine, Moose Munch® premium popcorn, Scharffen Berger® chocolates, English muffins from Wolferman’s Bakery, seafood from Vital Choice and an assortment of gift baskets.
In addition to offering fan favorites, the store will host a variety of special events throughout the year, including exclusive product tastings, seasonal promotions, and interactive experiences designed to delight food lovers of all ages. The company also offers in-store discounts for AAA members, veterans and their families, and Senior Tuesdays.
“We are thrilled to open a community store on the east coast and especially in Long Island,” Jim McCann, CEO of 1-800-Flowers.com, said in a statement.
“This store embodies the legacy and spirit of our brand allowing us to foster connections with our customers in a more personal and meaningful way, creating shared experiences that bring the community together,” he said.
Operating hours are Monday through Saturday from 9 a.m. to 7 p.m. and Sunday from 10 a.m. to 6 p.m. For more information, call 631-485-8970 or visit www.harryanddavid.com.
It’s no secret that adding greens to your menu — morning, noon and night — can go a long way toward healthier eating habits.
While most people think of lettuce, kale, spinach, cucumbers and Brussels sprouts, don’t forget avocados are a superfruit you can use to add good fats and great taste to recipes throughout the day.
Avocados provide a good source of naturally unsaturated fats, and are also a good source of fiber
If you’re looking for an easy yet tasty way to add more avocados to your family’s menu, these recipes for Avocado, Brussels Sprout, Kale and Date Salad and Fresh Guacomole Salad provide a delicious introduction to the superfruit, courtesy of Family Features.
Avocado, Brussels Sprout & Kale Salad
Avocado, Brussels Sprout & Kale Salad
YIELD: Makes 8 servings
INGREDIENTS:
Dressing
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
4 dates pitted, softened
2 teaspoons Dijon mustard
1/4 cup olive oil
Salad:
2 avocados, sliced
6 cups Brussels sprouts shaved or shredded
3 cups lacinto dinosaur kale, shredded
1 cup red onion sliced
1/2 cup pistachios or pumpkin seeds, shelled
reduced-fat sharp Parmesan cheese, shaved or grated, for topping (optional)
DIRECTIONS:
To make dressing: In food processor, blend lemon juice, apple cider vinegar, pitted dates, mustard and add olive oil to combine.
To make salad: Combine avocados, shaved Brussels sprouts, kale, red onion and pistachios. Drizzle salad dressing over greens and top with shaved Parmesan cheese.
Fresh Guacamole Salad
Fresh Guacomole Salad
YIELD: Makes 8 servings
INGREDIENTS:
Dressing
1 cup fresh cilantro
1 garlic clove, minced
3 tablespoons lime juice
2 teaspoons apple cider vinegar
1 tablespoon avocado oil or extra virginolive oil
1/2 cup water
1 teaspoon honey
1/4 teaspoon cayenne pepper
Salt and pepper, optional
Salad
2 avocados, diced
1.5 lb. kinless chicken breast, cooked, shredded
1 cup grape tomatoes, halved
1/2 cup red onion, sliced
1 jalapeño pepper, seeded, thinly sliced
8 cups mixed baby greens
DIRECTIONS:
To make dressing: Place all dressing ingredients into a food processor and blend until smooth.
To prepare salad: In a large bowl, combine chicken, avocado, tomatoes, onion, jalapeño, and baby greens. Top with 4 tablespoons of the dressing and toss lightly until combined.
Polish American Independent Ladies Auxiliary of Port Jefferson invites the community to join them for Breakfast with the Bunny at the Polish Hall, 35 Jayne Blvd.,Port Jefferson Station on Sunday, April 13 with two seatings: 9 a.m. and 11 a.m.
Hop on over for a delicious pancake breakfast, festive fun, a Photo Booth, and a chance to meet the Easter Bunny! Tickets are $20 adults, $10 children ages 6 and up, $2 children ages 5 and under. For tickets go to https://www.zeffy.com/ticketing/breakfast-with-the-easter-bunny or call Jennifer at 516-383-3456.
We hear continuously about the importance of exercise. Why is it so important, though? Exercise has benefits for preventing and improving a wide range of medical conditions, from cardiovascular disease, chronic kidney disease, and diabetes to depression, insomnia, fatigue, balance, cognitive decline, and osteoporosis. Will it help you lose weight, though? While gym equipment ads emphasize this, exercise without dietary changes may not help many people lose weight, no matter what the intensity or the duration (1). It may only reduce fat mass and weight modestly for most people. It might, however, be helpful with weight maintenance.
Ultimately, it may be more important to examine what you are eating than to succumb to the rationalization that you can eat without care and work out to compensate for that extra cookie.
Does exercise help with weight loss?
The well-known weight-loss paradigm is that when you burn more calories than you consume, you will promote weight loss. However, study results say otherwise. They show that in premenopausal women there was neither weight nor fat loss from exercise (2). This involved 81 women over a short duration, 12 weeks. All of the women were overweight to obese.
However, more than two-thirds of the women gained a mean of 1 kilogram, or 2.2 pounds, of fat mass by the end of the study. There were a few who gained 10 pounds of predominantly fat. A fair amount of variability was seen among the participants, ranging from significant weight loss to substantial weight gain. These women were told to exercise at the American College of Sports Medicine’s optimal level of intensity (3). This is to walk 30 minutes on a treadmill three times a week at 70 percent VO2max — maximum oxygen consumption during exercise, which is characterized as a moderately intense pace.
On the positive side, the women were in better aerobic shape by the study’s end. Also, women who had lost weight at four-weeks were more likely to continue to do so by the end of the study.
Other studies have shown modest weight loss. For instance, in a meta-analysis involving 14 randomized controlled trials, results showed that exercise alone led to a disappointing amount of weight loss (4). In six months, patients lost a mean of 3.5 pounds, and at 12 months, they lost about 3.75 pounds.
A recent meta-analysis of aerobic exercise studies found that, in order to break through to meaningful reductions in waist circumference and body fat, participants had to exercise more than 150 minutes per week, up to 300 minutes weekly, at moderate to vigorous aerobic intensity (5).
However, exercise may help with weight maintenance, according to observational studies. Premenopausal women who exercised at least 30 minutes a day were significantly less likely to regain lost weight (6). In another study, when exercise was added to dietary changes, women were able to maintain 30 percent more weight loss than with diet alone after a year (7).
How does exercise help with disease?
Let’s look at chronic kidney disease (CKD), which affects about 14 percent of U.S. adults, as one example of exercise’s impact on disease (8).
Trial results showed that walking regularly could reduce the risk of kidney replacement therapy and death in patients who have moderate to severe CKD (9). When walkers were compared to non-walkers, walkers experienced a 21 percent reduction in the risk of kidney replacement therapy and a 33 percent reduction in the risk of death.
The more frequently patients walked during the week, the better the probability of preventing complications. Those who walked between one and two times per week had 17 and 19 percent reductions in death and kidney replacement therapy, respectively, while those who walked at least seven times a week saw a 44 percent reduction in death and a 59 percent reduction in kidney replacement. This is significant. The authors concluded that the effectiveness of walking on CKD was independent of kidney function, age or other diseases.
There are many benefits to exercise; however, food choices will have a greater impact on weight and body composition. The good news: exercise can help maintain weight loss and is extremely beneficial for preventing progression of chronic diseases, such as CKD.
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.
Whether your shamrock spirit leads you out for a local St. Patrick’s Day parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.
Serve with Sweet Irish Soda Bread and share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch, courtesy of Family Features.
Sweet Irish Soda Bread
Sweet Irish Soda Bread
YIELD: Makes 4 servings
INGREDIENTS:
4 tablespoons butter melted
1 cup sugar
1 1/2 cups buttermilk
4 cups self-rising flour
1 cup currants or raisins
2 tablespoons sanding sugar optional
DIRECTIONS:
Heat oven to 375 F. Mix melted butter and sugar then add buttermilk. Mix in flour and currants (or raisins). Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball. Grease small Dutch oven or pie plate and bake 40 minutes.
Irish Apple Cake
Irish Apple Cake
YIELD: Makes 8 servings
INGREDIENTS:
Cake:
3 cups self-rising flour
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 stick butter cubed
3/4 cup sugar
4 apples of choice peeled and cubed
2 eggs
1 cup half-and-half
Topping:
1/2 stick butter
3/4 cup flour
1 cup brown sugar
Custard:
6 large egg yolks
6 tablespoons sugar
1 1/2 cups half-and-half
2 teaspoons vanilla
DIRECTIONS:
Preheat oven to 375 F. Grease and flour 9-inch round springform pan. In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.
To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.
To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla. Serve custard over cake.
If St. Patrick’s Day inspires feelings of hearth and home rather than leprechauns and green beer, you can celebrate tradition with warm, filling meals that harken back to Irish heritage. Irish stews are certain to conjure up some nostalgia while a delicious cheesecake is a perfect way to honor tradition regardless of your ancestry.
Irish Sláinte Stew
Recipe courtesy of Family Features
This Irish Sláinte Stew offers a warm welcome to guests with your own way of toasting to the holiday – Sláinte is “cheers” in Gaelic. This hearty meal is perfect for a crowd with traditional stew meat slow-cooked in a Dutch oven with beef broth, spices, carrots, potatoes, herbs and an Irish draught beer. Serve alongside crusty bread that’s ideal for soaking up each delicious drop.
INGREDIENTS:
Irish Sláinte Stew
Oilfor drizzling
1poundstew meat
1-2pinchessaltplus additional to taste, divided
1-2pinchespepper
3tablespoonsflour
48ouncesbeef broth
1cupcarrotsdiced
1cupcelerydiced
3cupspotatoesdiced
1/2oniondiced
2tablespoonsgarlic pepper
1tablespoondried thyme
1/2tablespoondried rosemary
1tablespoondried chives
1bottle Irish draught beer of choice
crusty breadfor serving
DIRECTIONS
In Dutch oven over medium heat, drizzle oil and brown stew meat with salt and pepper. Sprinkle flour over meat. Add beef broth, carrots, celery, potatoes, onion, garlic pepper, thyme, rosemary and chives. Add Irish draught beer. Bring to boil, stirring, 5 minutes. Simmer 2 hours, stirring occasionally. Serve with crusty bread.
Irish Coffee Cheesecake
Recipe courtesy of National Honey Board
Share a sweet way to complete the meal in style with a delicious Irish Coffee Cheesecake. For a fun St. Patrick’s Day twist, drizzle green crème de menthe over whipped cream just before serving.
1/4 cup – powdered French Vanilla coffee drink mix
2 T – flour
4 – eggs
For Topping:
1 cup – heavy whipping cream
2 T – honey
1 T – Irish whiskey, optional
1 T – powdered French Vanilla coffee drink mix
DIRECTIONS:
Preheat oven to 350° F.
Combine crust ingredients (crushed cookies, oatmeal, honey, butter) in a large bowl, mix well and pat into bottom, and halfway up sides of a 9-inch springform pan.
In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Add 1/2 cup honey, whiskey, 1/4 cup coffee powder, and flour; mix well. Add eggs, one at a time and beat just until blended. Pour mixture into crust.
Place cheesecake on a cookie sheet, and bake 40 to 45 minutes until cheesecake is puffed and center is set. Turn oven off, and allow cheesecake to cool for 15 minutes with door ajar.
Remove cheesecake to a cooling rack and cool 15 minutes. Run a thin knife around sides and remove the pan. Allow cheesecake to cool 30 minutes more; then place in refrigerator to chill.
Meanwhile, make topping by whipping cream until thickened. Add 2 T honey, 1 T whiskey, and 1 T powdered coffee, and whip until peaks form. Pipe or spread on chilled cheesecake and serve.
Pictured from left, King Kullen President and Chief Operating Officer Joseph W. Brown; LI Cares Database & Analytics Manager Alyssa Biscardi; LI Cares Chief Executive Officer Paule T. Pachter; LI Cares VP for Development & Communications Katherine M. Fritz; LI Cares Corporate Philanthropy Manager Kaylin Wasilchuk; and King Kullen Executive Vice President, Chief Administrative Officer Bernard P. Kennedy. Photo from King Kullen
King Kullen and Wild by Nature recently came to the aid of Long Islanders in need by hosting their annual in-store “Check Out Hunger” campaign, raising $16,000. The money was donated to the Long Island Cares/Harry Chapin Food Bank, which has served Long Island’s food insecure population since 1980.
Tracey Cullen, King Kullen Vice President of Corporate Strategy and Initiatives and the great-granddaughter of King Kullen founder Michael Cullen, observed that King Kullen and its customers have a long history of supporting Long Island Cares.
“Since 1997, the ‘Check Out Hunger’ campaign has helped Long Island Cares advance its mission to provide food where and when it’s needed,” said Cullen, who serves on the Long Island Cares board of directors. “As always, we thank our customers for contributing to ‘Check Out Hunger’ and our food drives, which also benefit Long Island Cares. The fight against hunger is an important priority at both King Kullen and Wild by Nature.”
King Kullen was the first supermarket chain to participate in the annual “Check Out Hunger” campaign, a unique partnership between Long Island Cares and the shopping community. One hundred percent of all donations go to Long Island Cares.
“For close to 30 years, King Kullen and Wild by Nature have made a significant difference in the fight against hunger,” observed Long Island Cares/Harry Chapin Food Bank Chief Executive Officer Paule T. Pachter. “Their customers continue to generously support our mission and we are forever grateful for their support all these years.”
Headquartered in Hauppauge, King Kullen is recognized by the Smithsonian Institution as America’s first supermarket. Also headquartered in Hauppauge, Long Island Cares was founded in 1980 by singer-songwriter and activist, Harry Chapin.
Pictured from left, King Kullen President and Chief Operating Officer Joseph W. Brown; LI Cares Database & Analytics Manager Alyssa Biscardi; LI Cares Chief Executive Officer Paule T. Pachter; LI Cares VP for Development & Communications Katherine M. Fritz; LI Cares Corporate Philanthropy Manager Kaylin Wasilchuk; and King Kullen Executive Vice President, Chief Administrative Officer Bernard P. Kennedy.
Everyone has corned beef and cabbage on the brain come St. Patrick’s Day. But these other flavorful dishes might appeal to a greater number of people with Irish roots.
Shepherd’s Pie is a savory dish made of minced lamb that originated in England but also made the jump to Ireland, where it became a popular comfort food. While Shepherd’s Pie can be made with freshly cooked ground meat, it also is a fine way to use leftovers from a previous meal.
Many families have their own ancestral recipes for Shepherd’s Pie, but for those looking to cook the dish for the first time, try the recipe below, courtesy of Alton Brown, which appeared in Season 12 of his hit show “Good Eats.”
A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.
Shepherd’s Pie
Shepherd’s Pie
YIELD: Makes 8 servings
INGREDIENTS:
1 1⁄2 pounds russet potatoes
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and finely diced
2 cloves garlic, minced
1 1⁄2 pounds ground lamb
1 3⁄4 teaspoons kosher salt
3⁄4 teaspoon black pepper
2 teaspoons tomato paste
1 cup chicken broth
2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 teaspoon Worcestershire sauce
1⁄4 cup half-and-half
4 tablespoons unsalted butter
1 large egg yolk
1⁄2 cup corn kernels, fresh or frozen
1⁄2 cup English peas, fresh or frozen
DIRECTIONS:
Heat oven to 400 F. Peel the potatoes and cut them into 1⁄2-inch dice. Put them in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Uncover, drop the heat to maintain a simmer, and cook until tender, 10 to 15 minutes.
Heat the oil in an 11-inch saute pan over medium-high heat until shimmering. Add the onion and carrots and saute just until they begin to take on color, 3 to 4 minutes. Add the garlic and stir to combine. Add the meat, salt and pepper, and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour, toss to coat, and continue to cook for another minute. Add the tomato paste, broth, Worcestershire sauce, rosemary, and thyme and stir to combine. Bring to a boil, then decrease the heat to low, cover, and simmer slowly until the sauce is thickened slightly, 10 to 12 minutes.
Meanwhile, combine the half-and-half and butter in a microwave-safe container and nuke until warmed through, about 35 seconds. Drain the potatoes and return them to the saucepan. Mash the potatoes (a masher is an excellent tool for this, though a hand mixer will do), then add the hot half-and-half mixture, as well as the salt and pepper. Mash to smoothness, then stir in the egg yolk.
Add the corn and peas to the meat mixture and spread evenly in an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling over, and smooth the top with a rubber spatula. Place on a half sheet pan lined with parchment paper on the middle rack of the oven and bake for 25 minutes, or just until the potatoes begin to brown. Remove to a cooking rack and let rest for at least 15 minutes before serving.
Irish Beef and Beer Pot Pie
Recipe courtesy of “Cookin’ Savvy”
Irish Beef and Beer Pot Pie
YIELD: Makes 4 servings
INGREDIENTS:
1poundground beef
1cupstout beer
3tablespoonsflour
1cantomato puree15 ounces
1tablespoonWorcestershire sauce
1tablespoongarlic powder
1cupbeef broth
1baghashbrowns with peppers and onions28 ounces
1cancarrots14 ounces, drained
1canpeas14 ounces, drained
saltto taste
pepperto taste
1sheetpuff pastrythawed
1egg
DIRECTIONS:
Heat oven to 400 F. In large skillet or Dutch oven, brown ground beef; drain and set aside. Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally. Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.
Tempura, a Japanese specialty, consists of pieces of seafood, vegetables, or occasionally chicken, that are lightly battered, then deep-fried to a golden color. The batter, which must be light and thin, is made of flour (traditionally wheat), eggs, and ice water.
It is believed that Portuguese Jesuits introduced this deep-frying cooking technique to the Japanese in the sixteenth century in Nagasaki. Some believe the word tempura derived from the Latin word tempora, referring to the Christian “fast days” when people couldn’t eat meat.
The deep-fried pieces of seafood or vegetables are then dipped into a sauce using a base of soy sauce with mirin (sweet rice wine) and dashi. It’s also quite common to add grated ginger or grated Japanese daikon radish into the dipping sauce. Tempura should never be greasy or heavy and is often accompanied by a dish of steamed rice, udon, or soba noodles.
Some common foods used in tempura are seafood — shrimp (tail-on), crab, scallops, and squid; and Vegetables — Bell pepper, broccoli, carrots, daikon radish, eggplant, green beans, lotus root, mushrooms, onions, pumpkin, and sweet potato.
Here are four dry white wines that will pair with a dish of hot, deep-fried tempura.
2021 Gebeshuber “Zierfandler,” Ried Modler, Gumpoldskirchen, Thermenregion, Austria. A biodynamic, single-vineyard wine. (Aged 8 months in oak barrels). Full aroma of nuts, lemon-lime, pineapple, and spices. Flavors of coconut, apple, and peach with a smoky aftertaste.
2022 Heidi Schröck & Söhne “Furmint,” Rust, Burgenland, Austria. (Aged in stainless steel and acacia barrels.) Yellow with greenish tones. Bouquet and flavor of anise, yellow apple, honeysuckle, and peach. Hints of grapefruit, chamomile, spices, and tobacco. Very dry with a citrus aftertaste.
2022 Coppo “Monteriolo” Chardonnay DOC, Piedmont, Italy. The winery has been making Chardonnay since 1984. This wine was aged for 9 months in French oak barrels. Bright straw yellow with a fresh bouquet and flavor of apple, pear, lemon, butter, and vanilla with hints of pineapple, chamomile, and toast. Very complex wine with an aftertaste of tangerine. It reminds me of a well-made premier cru Chablis.
2022 Te Mata “Chardonnay,” Hawke’s Bay, New Zealand. (100% Chardonnay). Aged for a short time in oak barrels.) Bright yellow with a medium-full bouquet and flavor of peach, citrus, buttered toast, and tropical fruit. Hints of melon, macadamia nuts, and vanilla, with a touch of salinity. Smooth finish and a long aftertaste of grilled pineapple.
Other wines that pair with tempura are Albariño, Catarratto, and sparkling wines (brut), along with Junmai sake (chilled), and cold beer.
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].
Photo courtesy of Councilman Neil Manzella's Facebok
By Heidi Sutton
2025 is starting out as a year of firsts. The first Wegmans on Long Island officially opened in Lake Grove on Feb. 26. Now the first Sprouts Farmers Market in New York Slate is heading to Centereach. The supermarket will occupy the former L.A. Fitness at 1934 Middle Country Road which closed its doors on Jan. 28. The shopping center also houses a Harbor Freight and an AutoZone.
Town of Brookhaven Councilman Neil Manzella made the announcement on Facebook on Feb. 22.
“Through many discussions with the property owner, and their representatives, I am excited to finally announce that a Sprouts Farmers Market will be joining our community. Though personally unfamiliar with Sprouts, those who are have described it as a blend between Whole Foods and Trader Joe’s. As with any business, the community will ultimately decide if it is a success or failure, but I, for one, am thrilled to see a new business come to the area,” he said.
Headquartered in Phoenix, Arizona, the supermarket chain operates more than 415 stores in 23 states and has been expanding at a rapid pace. “… We are eager to expand into more communities. We are dedicated to expanding our banner with over 110 approved new stores in the pipeline over the next few years,” said CEO Jack Sinclair in a recent statement.
Specializing in natural, organic and gluten-free foods, the grocer touts a farmers market experience with an open layout featuring fresh produce at the center of the store along with meat, seafood, dairy, vitamins and wellness items.
In addition to Amazon Fresh which opened in East Setauket last October and Wegmans which opened in Lake Grove on Feb. 26, Sprouts will be joining several other supermarkets planned for the area including an Aldi in the former King Kullen on Ronkonkoma Avenue in Ronkonkoma, an Aldi in the former Michael’s Crafts in Medford on Route 112, and a Trader Joe’s on Route 25A in Miller Place next to Walgreens.Plans for an Amazon Fresh in Farmingville have been scrapped.
While there is no official opening date, Councilman Manzella said that a representative from Sprouts told him they expect to open in the fall of this year. Comments on the councilman’s Facebook page were mostly positive, with many familiar with the supermarket stating that it will be “a fantastic addition to the community.”
Polish American Independent Ladies Auxiliary of Port Jefferson invites the community to join them for Breakfast with the Bunny at the Polish Hall, 35 Jayne Blvd.,
