Food & Drink

Sand and Soil farm stand at Port Jefferson farmers market. Photo by Lynn Hallarman

By Heidi Sutton

The warm weather months are a peak time for outdoor activities, including visiting your local farmers market. A vibrant selection of fresh produce and artisanal goods, a farmer’s market is a delightful way to support local farmers and businesses and to connect with your community. Chances are you can find one nearby on Fridays, Saturdays or Sundays through the fall.

Centereach

The farmstand at Bethel Hobbs Community Farm, 178 Oxhead Road, Centereach will be open Saturdays from 10 a.m. to 3 p.m. through mid-October. 631-774-1556, www.hobbsfarm.info

Farmingville

— A farmers market will be held every Thursday through Oct. 30 from 12:30 p.m. to 4 p.m. in the south parking lot of Brookhaven Town Hall, 1 Independence Hill, Farmingville. Fresh produce, spirits, flowers, baked goods, homemade bath and body products. 631-451-8696

— A Farmers, Artisans, and Friends Marketplace will be held at Triangle Park, corner of Horseblock Rd. and Woodycrest Dr., Farmingville on June 28 and Sept. 27 from 11 a.m. to 4 p.m. Local produce, handmade items, antiques, flea market treasures. 631-260-7411

Hauppauge

New! The Suffolk County Farmers Market at the H. Lee Dennison Building in Hauppauge will be open to the public every Thursday at the facility’s north parking lot from 10 a.m. to 2 p.m. through Oct. 2. Baked goods, mushrooms, skin care, organic produce, tea and bath and body products. 631-853-2047

Huntington

A farmers market will be held in the Elm Street parking lot at 228 Main St., Huntington on Sundays through Nov. 23 from 8 a.m. to 12:30 p.m. Fresh produce, baked goods, cheese, pickles, honey, special events, guest vendors. 631-402-3867

Lake Grove

Smith Haven Mall in Lake Grove hosts a farmers market in the southwestern quadrant of the parking lot (adjacent to Bahama Breeze) on Saturdays (pickles, honey) and full market with vendors on Sundays. Hours are 10:30 a.m. to 4:30 p.m. both days year-round. 516-444-1280

Northport

Cow Harbor Park parking lot, at the corner of Main Street and Woodbine Ave. in Northport, hosts a farmers market every Saturday through Nov. 22 (except Sept. 20) from 8 a.m. to 12:30 p.m. Honey, ravioli, cheese, coffee, pickles, empanadas, mushrooms, baked goods, jams, fruits and vegetables, plants.  631-662-7244

Port Jefferson

The Port Jefferson Farmers Market will be held at Harborfront Park, 101-A E. Broadway, Port Jefferson every Sunday through Nov. 23 from 9 a.m. to 2 p.m. Local produce honey, bread and baked goods, seafood, international specialties, plants, flower bouquets and more. 631-802-2160

St. James

— St. James Lutheran Church, 230 2nd Ave., St. James hosts a farmers market in its parking lot every Saturday from 9 a.m. to 1 p.m. through Sept. 27. Fresh locally grown produce, flowers, honey, coffee, shellfish, artisan baked goods, breads jams, hot food, pickles, craft beer, international foods, live music, kids corner. 631-403-7711

— Birdsfoot Farmstand at Avalon Nature Preserve, 17 Shep Jones Lane, St. James is open from 9 a.m. to 2 p.m. on Saturdays and Sundays for the season. 631-689-0619

Setauket 

The Three Village  Farmers & Artisans Market is held Fridays on the grounds of the Three Village Historical Society, 93 North Country Road, Setauket through  September (except Sept. 19) from 3 to 7 p.m. and October 1 to 24 from 3 to 6 p.m. Locally grown farm fresh produce, artisanal bread & cheese, freshly brewed coffee & tea, local honey, nuts & spices, jams & jellies, baked treats, and more. 631-751-3730

 

 

 

Lenny Bruno Farms, 740 Wading River Road, Manorville welcomes the start of strawberry season with their 4th annual Strawberry Festival, taking place on Saturday, June 7 and Sunday, June 8 from 10 a.m. to 5 p.m. This once-a-year celebration offers an exclusive opportunity to pick your own strawberries on the farm’s scenic fields—an experience only available during this special weekend.

Admission is $10 per person (children 2 and under are free) and includes a wide array of family-friendly activities such as live music, a foam bubble party, access to playgrounds, jumbo garden games, farm animal meet-and-greets, face painting, fairy hair, and access to a curated lineup of artisan vendors and local food trucks. Unique photo opportunities will be spread across the farm, making it the perfect day out for all ages.

For guests seeking the ultimate strawberry experience, a $10 add-on provides a hayride to the strawberry fields, a pint of hand-picked strawberries, and exclusive access to photograph the season’s harvest among the rows. Additional pints will be available for purchase.

Festivalgoers are also encouraged to visit the on-site farm store featuring freshly picked produce, baked pies, ice cream, and other farm-fresh treats.

“Our Strawberry Festival is a tradition we look forward to all year,” said Dominick Bruno. “It’s a chance for families to not only enjoy fresh, delicious strawberries but to make memories that last a lifetime right here on the farm.”

Please note: Tickets are only available at the door. Arriving early is recommended. Parking is free and available on-site.

The farm will host a series of events through the Fall including a Sweet Summerfest on July 19 and a San Gennaro Feast on Sept. 20 and 21. For a full line-up, visit www.LennyBrunoFarms.com/events.

More festivals ….

St. James Strawberry Festival

St. James Episcopal Church, 490 North Country Road, St. James will host their annual Strawberry Festival on Saturday, June 7 from 9:30 a.m. to 3:30 p.m. Featuring raffle baskets, baked goods, garden table, lunch, jewelry table, antiques, Books & Things, Grandpa’s Garage, children’s activities, church and cemetery tours, animal rescue groups, strawberry treats, jams and more. 631-584-5560

Mattituck Strawberry Festival

The 70th annual Mattituck Lions Club Strawberry Festival, 1105 North Road, Mattituck will be held on June 11 and June 12 from 5 to 10 p.m., June 13 from 5 to 11 p.m., June 14 from 11 a.m. to 11 p.m. and June 15 from 11 a.m. to 5 p.m. Highlights include strawberry shortcake, strawberries dipped in chocolate, live music, crowning of the Strawberry Queen, over 100 arts and craft vendors, carnival rides, food and fireworks on June 13, 14 and 15 (weather permitting). Admission varies based on festival days. www.mattituckstrawberryfestival.com

Rocky Point Strawberry Festival 

Trinity Evangelical Lutheran Church, 716 Route 25A, Rocky Point presents their annual Strawberry Festival on Saturday, June 14 from 10 a.m. to 3 p.m. with craft vendors, delicious food and desserts, bbq, bake sale, huge Tag Sale, gift basket raffles, and children’s games and activities. 631-744-9355

Pick Your Own Strawberries…

The following farms on the North Shore offer u-pick strawberries in June. Always call before you go to check availability. 

• Anderson Farms, 1890 Roanoke Ave., Riverhead. 631-727-1129

• Condzella’s Farm, 6233 North Country Road, Wading River. 631-929-4697

• Fink’s Farm, 6242 Middle Country Road, Wading River. 631-886-2272

• Glover Farms, 641-681 Victory Ave.,  Brookhaven. 631-286-7876

• Golden Acres Organic Farm, 652 Peconic Bay Blvd., Jamesport. 631-722-5100

• Harbes Family Farm, 715 Sound Ave., Mattituck. 631-298-0800

• Hodun Farms, 3642 Middle Country Rd., Calverton. 631-369-3533

• Lewins Farms, 812 Sound Ave., Calverton. 631-929-4327

• Patty’s Berries and Bunches, 410 Sound Ave., Mattituck. 631-655-7996

• Rottkamp’s Fox Hollow Farm, 2287 Sound Ave., Baiting Hollow. 631-727-1786

• Schmitt’s Farm Stand on Sound, 3355 Sound Ave., Riverhead. 631-983-6565 

• Soundshore Market & Farms, 5629 Sound Ave., Riverhead. 631-722-4740

• Wickham’s Fruit Farm, 28700 Rte. 25, Cutchogue. 632-734-6441

• Windy Acres, 3810 Middle Country Road, Calverton. 631-727-4554

For a list of farmer’s markets on the North Shore, click here.

Photo courtesy of Hallockville

Hallockville Museum Farm, 6038 Sound Ave., Riverhead will hold their annual Spring Tea on Friday, June 13 at 1 p.m. Join them for a lovely afternoon of delectable savories, sweets, and assorted teas in the historic Naugles Barn. This year’s speaker is professor and former board member Susan Babkes who will explore the role of women in the American Revolution. Definitely a tea-worthy subject! Reserved seating – $45 per person. To register, visit www.hallockville.org. 631-298-5292.

Photo courtesy of Del Vino Vineyards
Gold, silver and bronze medals awarded to Northport-based winery

Del Vino Vineyards of Northport has announced that several of its wines have received top honors at the prestigious 2025 Mid-Atlantic Winemaker Challenge, earning three Gold Medals, one Silver, and one Bronze, further solidifying its position as a leader in premium winemaking on Long Island’s North Shore.

The vineyard’s 2022 Ultimo, 2023 Sauvignon Blanc — Ventola, and 2023 Orange Blossom wines each received Gold Medals in their respective categories. The 2022 Suprema earned a Silver Medal, while the 2023 Pinot Grigio — Bobina was awarded Bronze.

“These awards are a reflection of our team’s passion, precision, and commitment to the craft,” said Joe Evangelista, Head Winemaker at Del Vino Vineyards. “From vineyard to bottle, every detail matters. We’re thrilled to see our Ultimo and Ventola recognized with top honors. 

“It’s especially exciting to see our Orange Blossom recognized—it’s a brand-new varietal we introduced last year, and it was an instant hit during the summer season. As far as we know, we’re the only vineyard on the East Coast producing wine from these grapes,” he added.

“This recognition means everything to us,” said Fred Giachetti, owner of Del Vino Vineyards. “We’ve always believed that Northport could be home to world-class wines, and these awards are a testament to that belief. We’re incredibly grateful to our community, our team, and every guest who supports us year after year.”

The Mid-Atlantic Winemaker Challenge is a blind-tasting competition judged by industry experts and sommeliers, showcasing the best wines from across the region.

Award-winning bottles are now available at the vineyard’s tasting room and can also be enjoyed during regular dining hours.

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.

Pixabay photo

By Bob Lipinski

I’m one of those individuals that doesn’t wait until hot weather to light the barbecue grill. I enjoy grilling most anytime, including during snowstorms and frigid temperatures. However, I draw the line when outside is experiencing heavy torrential downpours.

Like most grill enthusiasts, my menu includes steaks, chops, burgers, hot dogs, ribs, sausage, chicken, pork, shrimp, seafood (especially tuna steaks), potatoes, and so on. I also love to grill most vegetables, including corn, portabello mushrooms, broccoli rabe, radicchio, eggplant, Romaine lettuce, cabbage, green beans, tomatoes, artichokes, asparagus, Brussels sprouts, onions, carrots, and peppers of any type, especially hot chilis. I’ve even grilled kielbasa, mortadella, gnocchi, pineapple, peaches, octopus, clams, and oysters.

While grilling, I enjoy a glass of chilled white or rosé wine. One of my go-to whites is the 2022 Ruffino “Lumina” Pinot Grigio “delle Venezie” DOC, Italy. It’s clean, crisp, easy-to-drink with sliced apple, tangerine, and pear flavors. Dry, with hints of bitter almond, dried flowers, and citrus. I enjoy noshing on some grilled radicchio while sipping this wine.

 Here are some others I recommend:

2022 Mezzacorona “Dinotte,” Vigneti delle Dolomiti IGT, Red Blend, Trentino-Alto Adige, Italy. (Briefly aged in French oak barrels) Blend of Teroldego, Marzemino, and Merlot grapes. Purple-red with considerable spicy fruit; red currant, cranberry, blueberries, and chocolate-cherry. Dry, with notes of vanilla, spices, and plum. Pair with grilled eggplant brushed with garlic-olive oil.

2023 Bolla Chianti DOCG Tuscany, Italy. Bright ruby with notes of raspberry, spicy morello cherry, chestnuts, violets, and sage. Dry, medium body with flavors of blackberry jam, plum, fennel, and bitter almond. I serve it with grilled teriyaki marinated tuna steaks.

2020 Fiamme Montepulciano d’Abruzzo “Riserva,” DOC, Abruzzo, Italy. Deeply colored with a bouquet and flavor of dark fruit… plums, black cherry, and black currants. Notes of dried herbs, vanilla, tobacco, chocolate, and anise. A plate of grilled spicy Italian sausages with fennel says it all.

2017 Bolla Amarone della Valpolicella “Classico,” DOCG, Veneto, Italy. Full flavors of dried cherries, dark chocolate, figs, black plum, and bitter almonds. Notes of anise, espresso, rosemary, cinnamon, and wild berries. Almost port-like, with sensations of rich spicy fruit. Pair it with a ribeye steak cooked medium rare with smoky mushrooms.

2023 Tre Monti, Vigna Rocca “Albana Secco,” DOCG, Emilia-Romagna, Italy. (Made with 100% organic Albana di Romagna grapes). Light golden with a lively bouquet and taste of apricot, melon, yellow plum, and bitter almonds. Hints of orange rind, honeysuckle, and dried flowers. I pair this with grilled pineapple and peaches.

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]

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.

'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.

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.

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.