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Food & Drink

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Luca Restaurant ribbon cutting. Photo from WMHO

It’s official! Luca Restaurant, 93 Main St. in Stony Brook Village is set to open on Tuesday Aug. 30. In anticipation, a soft opening and ribbon cutting was held on Aug. 18.  

“We are excited to bring Luca and modern Italian cuisine to Stony Brook Village Center with exceptional food and service, great vibe and beautiful ambiance. We look forward to serving the community for many years” said David Tunney, partner, Luca Restaurant.

“Luca will be a great addition to the Center. Their modern Italian cuisine is superb and brings an exciting new style to the area” added Gloria D. Rocchio, President, Stony Brook Village Center.

Old Fields Hospitality Co. partners David Tunney (Ward Melville graduate and partner of Besito Mexican) Rory Van Nostrand, Anthony Argiriou, and Chef Luke DeSanctis are a great team with decades of fine dining and hospitality experience.

Dinner will be served Tuesday through Thursday from 5 to 9:30 p.m., Friday and Saturday from 5 to 10 p.m., and Sundays from 4 to 9 p.m. Lunch hours will be available this Fall. To make a reservation, visit their website at www.lucaitalian.com or call 631-675-0435.

Pictured from left, Ward Melville Heritage Organization (WMHO) Trustees, Andy Skitmore, Charles Napoli, Mary Van Tuyl, Town of Brookhaven Councilmember Jonathan Kornreich, WMHO Chairman, Dr. Richard Rugen, Luca partners Rory Van Nostrand, David Tunney, Anthony Argiriou, and Executive Chef & Partner, Luke DeSanctis, WMHO President, Gloria D. Rocchio, Head of the Harbor Mayor Doug Dahlgard, WMHO Trustees, James Murdocco, Laura Ernst and Graham Scaife.

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A pint of beer. Pixabay photo

By Bob Lipinski

Bob Lipinski

Although there are dozens of styles of beer produced globally, the most commonly consumed are those labeled “lager” and “ale.” Within these two categories are many lesser-known styles, some hundreds of years old that are well worth searching out. Eight that I recommend are:

Altbier (Germany): “Alt” refers to the “old” style of brewing (i.e., using top-fermenting yeast) that was common before bottom-fermenting lager brewing became popular in the mid-eighteenth century. They are copper-colored ales with a high barley and hops content. The traditional style of beer found in brewpubs in Münster and the Altstadt (“old town”) section of Düsseldorf.

Gose (Germany): An old-style beer that originated in the Middle Ages in the town of Goslar on the Gose River in Lower Saxony (Sachsen). Gose is a highly carbonated, tart, and fruity wheat ale with a citrusy, tangy, and salty flavor, low in bitterness with hints of coriander.

Kölsch (Germany) Light gold-colored ale brewed since the Middle Ages, but the beer now known as Kölsch was developed in the late 1800s. It is dry with a very subtle tart fruit and hop character. Kölsch is an appellation protected by the Kölsch Konvention (1986) and is restricted to the 20 or so breweries in and around Cologne (Köln).

Lambic (Belgium): A family of spontaneously fermented ales generally brewed near Brussels. They are often aged up to three years in barrels. Some ingredients added during the brewing process are brown sugar, cranberries, peaches, raspberries, sour cher¬ries, and wheat. Most of the beers are winy, distinctively sour, and somewhat acidic, almost resembling vermouth rather than beer. Some examples of lambic beers are Faro, Framboise, Gueuze, and Kriek.

Gueuze (Belgium): A lambic-type ale made by mixing one, two, and three-year-old lambic beers. It is moderately sour, acidic, and highly effervescent with aromas of apple, rhubarb, and leather.

Kriek (Belgium): A lambic-type ale that has been further fermented by adding sour or bitter black cherries to produce a dry beer with an unusual cherry flavor. Some similarity to a kir royale.

Rauchbier (Germany): An amber to dark-colored lager beer, with a smoky, bacon-like aroma and flavor. It is brewed by adding malt that was dried over smoking beechwood, before being brewed, making it intensely smoky. It is brewed in the city of Bamberg, in Franken.

Saison (Belgium): Translates to season. A sharply refreshing, amber-colored, summer seasonal ale that is fruity, moderately bitter, and has a slightly sour taste. It is brewed in Wallonia, the French-speaking part of Belgium.

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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METRO photo

By Barbara Beltrami

Backyard barbecues are fine, but there are times, particularly on a hot summer evening, when even the most dedicated grill meister doesn’t want to stand over a hot grate and flip and baste, no matter how cold the beer or how chilled the martini in their other hand. This is the time to turn to cold sliced meat or poultry or maybe some poached fish. Preceded by a cold soup and accompanied by homemade potato salad, coleslaw or a crisp green salad laced with fresh herbs it’s a dinner that will please your family as well as company and keep you from the heat of the grill and the kitchen.  

Marinated Grilled Steak

YIELD: Makes 6 servings

INGREDIENTS: 

One 3-pound flank or boneless sirloin steak

1 cup dry red wine

1/4 cup sweet vermouth

1/4 red wine vinegar

1/3 cup olive oil

1 medium onion, chopped

1/2 cup tomato sauce

3 garlic cloves, minced

2 bay leaves

1 teaspoon freshly grated ginger root

Salt and freshly ground pepper to taste

DIRECTIONS:

Preheat grill to high; brush steak with a little of the olive oil; grill, turning once, until it reaches an internal temperature of 140-145 F and is pink inside for medium rare; cook longer for more well done. Transfer to a shallow nonreactive dish. In a medium nonreactive saucepan combine wine, vermouth, vinegar, oil, onion, tomato sauce, garlic, bay leaves, ginger root and salt and pepper; bring to a low simmer for 5 minutes, then pour over hot steak. Let cool completely, then cover tightly and refrigerate, turning occasionally, at least 6 hours. When ready to serve, slice, arrange on a platter and spoon marinade over it. Serve with rice salad, snow peas and scallions.

Wine-Poached Salmon with Dill-Cucumber Sauce

Wine-Poached Salmon with Dill-Cucumber Sauce

YIELD: Makes 4 servings

INGREDIENTS: 

3 cups dry white wine

1 small onion, chopped

3 celery ribs with leaves, chopped

3 flat leaf parsley sprigs

Four 6-8 ounce salmon fillets, skin on

1 1/2 cups plain Greek yogurt

1/3 cup minced peeled and seeded cucumber

1/4 cup minced red onion

1 garlic clove, minced

1 1/2 tablespoons freshly squeezed lime juice

3 tablespoons minced fresh dill

Salt and freshly ground pepper to taste

DIRECTIONS:

In a deep skillet combine the wine, onion, celery and parsley; add 3 inches water and bring to a boil, then lower to a simmer. Carefully place the salmon fillets in the liquid (be sure they are fully submerged) and bring liquid back to a simmer. Cover and cook gently until salmon is the same shade of pink on the inside as the outside, about 5 to 10 minutes. With a slotted spatula, carefully remove the fillets, peel off their skin and place them on a platter, dab off any white bits and let sit 15 minutes to cool slightly. Cover and refrigerate until ready to serve. In a medium bowl combine the yogurt, cucumber, onion, garlic, lime juice, dill, and salt and pepper; cover and refrigerate. 

Nutty Grilled Chicken Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup mayonnaise

1 tablespoon freshly squeezed lemon juice

1 tablespoon prepared Dijon mustard

Salt and freshly ground pepper to taste

4 cups diced grilled boneless, skinless chicken breasts

1 cup finely diced celery ribs

2 tablespoons minced shallot

2 tablespoons chopped fresh dill

2 tablespoons chopped flat leaf parsley

1/2 cup fresh snipped chives

1/2 cup finely chopped sweet pickles

1 cup chopped walnuts

1 cup halved seedless green grapes

1 cup cooked fresh or frozen peas 

DIRECTIONS:

In a small bowl whisk together the mayonnaise, lemon juice, mustard, and salt and pepper. In a medium bowl toss together the chicken, celery, shallot, dill, parsley, chives and pickles; add mayonnaise mixture and toss to evenly coat, then fold in the walnuts, grapes and peas. Cover and place in fridge until chilled. 

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Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Cooking with the Stars 2022. Photo from Smithtown Historical Society
Chef Steve Gallagher will host the final Cooking With The Stars program of the summer. Photo from Smithtown Historical Society

In the heart of Smithtown is a 22-acre pastoral oasis bordered by barns and cottages. The Smithtown Historical Society hosts a diversified array of events. Programs include an annual heritage fair, summer camp for children, old-time baseball, goat yoga, technology help for seniors, and most recently, a cooking series.

On Tuesday, August 16, at 6 p.m, Chef Stephen Gallagher of The Trattoria in St. James will perform some Long Island summer harvest magic as attendees will get to experience a taste, tips, and techniques, This program will be veggie-centric and the final program of the Cooking with the Stars series in 2022.

“I underestimated the power of food and how it brings people together,” said Priya Kapoor, Executive Director of SHS.  “We were pleasantly surprised by the success of Cooking with the Stars.”

During the height of the COVID pandemic, most 501-C non-profit organizations were faced with fundraising challenges.  A pivot to the great outdoors was made. “The Smithtown Performing Arts Center constructed our outdoor theater during the pandemic for rehearsals and performances. Once they could resume indoors, the outdoor theater became available for use by others,” explained Kapoor.

Kapoor and local food writer, Nancy Vallarella entertained hosting cooking classes at the Smithtown Historical Society years before the pandemic.  Vallarella explained, “We weren’t sure who, what, or when, but once the outdoor theater became available, we had a special where.  Cooking with the Stars was born and the rest fell into place.”

The series was launched in June 2022, and features local culinary businesses and accomplished cooks.

First up, Myra Naseem (Elegant Eating) and Nancy Vallarella (Long Island Locavore) demonstrated Board and Platter recipes and techniques. Chefs Marco Pellegrini and Sabrina Vallorini (Osteria Umbria) followed in July with Italian favorites. A special program in late July honored Smithtown Town Historian, Brad Harris.  Town Supervisor Ed Wehrheim and his wife Diana demonstrated a favorite family tradition, Mussels in White Wine sauce, in his honor.

The Smithtown Historical Society pays tribute to Long Island’s rich history while creating new traditions for the present community.

Tickets for Chef Gallagher’s presentation of Cooking with the Stars at the Smithtown Historical Society, 239 East Main Street, Smithtown are $25 in advance here, $35 at the door (cash or check). For more information, call 631-265-6768.

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METRO photo

By Barbara Beltrami

It used to be that melon was melon.  Period.  My mother used to halve or quarter a cantaloupe or honeydew, scoop out the seeds, plunk the salt shaker on the table, and that was melon the only way I knew it. Watermelon got a little different treatment; it was halved or quartered and sliced into triangles, but there was no salt.

But now melon has become a whole new phenomenon. Used in an amazing variety of preparations and dishes, it’s all grown up and no longer a loner, but an actual ingredient in myriad recipes. 

You are probably familiar with cantaloupe or honeydew with prosciutto and watermelon with feta cheese, two winning combos that are testimony to sweet and salty being ideal complements to each other. Maybe you’ve even had melon gazpacho or soup or salad where it’s enhanced by savory herbs, spices and veggies. My mother would be incredulous!

Melon Salad with Shrimp, Prosciutto and Feta

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound medium shrimp, peeled, deveined and cooked

Freshly squeezed juice of one lemon

3 pounds melon, seeded, peeled and cut into bite-size pieces

1/2 red onion, finely chopped

1 jalapeno, seeded and diced

1/2 red bell pepper, seeded and diced

2 teaspoons freshly squeezed lime juice

1/2 tablespoon honey

1/4 cup extra virgin olive oil

Salt and freshly ground pepper to taste 

8 slices prosciutto, torn into bite size pieces

1/2 cup crumbled feta

DIRECTIONS:

In a large bowl, toss together the shrimp, lemon juice, and melon mixture with onion, jalapeño and bell pepper. Cover and refrigerate at least one hour. In a small bowl, whisk together the lime juice, honey, oil, salt and pepper. When ready to serve, toss shrimp and melon mixture with lime juice mixture and top with prosciutto and feta. Serve immediately with corn bread. .

Melon Salsa

YIELD: Makes about 3 cups

INGREDIENTS: 

Zest from 1 small lime

1/4 cup freshly squeezed lime juice

1 tablespoon sugar

Freshly ground white pepper to taste

3 cups seeded and minced cantaloupe, honeydew or watermelon or a combination 

1 medium cucumber, peeled, seeded and finely diced

1 mango, peeled and finely diced

1 jalapeno pepper, seeded and minced

1 small onion, peeled and minced

Leaves from one sprig fresh basil, chopped

1 garlic clove, minced

DIRECTIONS:

In a small bowl combine the lime zest, juice, sugar and pepper; add remaining ingredients, toss, cover, and refrigerate up to 4 hours. Serve with tortilla chips as an hors d’oeuvre or with grilled beef, pork or chicken

Green Gazpacho with Honeydew

YIELD: Makes 4 servings

INGREDIENTS: 

1 ripe honeydew melon, seeded, removed from rind and coarsely chopped

1 English cucumber, peeled, seeded and coarsely chopped

1 ripe kiwi, peeled and chopped

1/2 cup seedless green grapes, washed, halved

1 cup packed arugula 

1/4 cup chopped basil leaves

1/4 cup cilantro leaves

4 scallions, white and green parts sliced

1 serrano chili, seeded and chopped

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

Freshly squeezed juice of one lime

1 tablespoon sugar

1 ripe avocado, peeled and coarsely sliced or chopped

Salt and freshly ground pepper to taste

1 cup sour cream

DIRECTIONS:

In the bowl of an electric food processor, puree the melon, cucumber, kiwi, grapes, arugula, basil, cilantro, scallions, chili, oil, vinegar, lime juice, sugar, avocado and salt and pepper; stop to scrape bowl often. When smooth, transfer to large bowl, cover and refrigerate until chilled, at least one hour.  Ladle into four soup bowls, top each with a dollop of sour cream and serve with a corn, bean and tomato salad.

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Photo by Michael Rosengard
Tickets are on now on sale!

The Three Village Community Trust invites the community to its 7th annual Chicken Hill Country Picnic and Barbecue on the lawn of the Bruce House, 148 Main St., Setauket on the grounds of the Setauket Rubber Factory Houses on Saturday, Aug. 20 from 4 to 7 p.m.

A fun, family event to celebrate the history of the Three Villages, participants will enjoy hamburgers, hot dogs, corn on the cob, chicken dogs, drinks, art raffle and raffle baskets.

Headlining the entertainment for the afternoon will be Johnny Cuomo, the popular musician, author, and storyteller. Johnny has established himself as a distinctive voice of America’s tunes, Irish songs, folk music, and minstrels. The Trust is thrilled to host Johnny Cuomo in the heart of the Three Villages – at Chicken Hill. There will also be house tours and talks about the history and importance of a ‘community lost in time’ – Chicken Hill.

All proceeds from the event will go to the ongoing restoration of the Factory Worker Houses, and the other historical properties of the Trust, as well as the upkeep of the Setauket to Port Jefferson Station Greenway.

Tickets are $25 in advance, $30 at the door, $5 kids 5 to 12, under age 5 free. Bring seating. Rain date is Sunday, Aug. 21.

Online sales at: threevillagecommunitytrust.org or mail a check to TVCT, PO Box 2596, Setauket, NY 11733

Need more info? Call H. Mones at 631-942-4558, or write to [email protected], or [email protected]

 Background:

 The three Factory Worker Houses at 148 Main Street in Setauket were built in the late 1800’s and represent an important part of the American immigrant experience.

Near this site, the Setauket Rubber Factory operated as Long Island’s leading producer of domestic goods.  Hundreds of workers helped manufacture such items as shoes, boots and rain gear.

Immigrants arriving in New York City from Eastern Europe and Russia were offered steady work and inexpensive housing at the factory. These new Americans came to this area in the hopes of a better life, although the work was difficult, conditions poor and the pay low.

Housing was provided by the factory in the form of the modest “factory houses.” Each of these “company houses” has essentially two rooms – one room on the first floor and one on the second floor. Several families would crowd into the houses to afford the monthly rent payments. The surrounding area – a half mile in each direction – came to be known as “Chicken Hill.”

Yet, despite the poor working and living conditions, the immigrants helped build a vibrant community. By 1881, by there were enough Irish-Catholics in Setauket to hold a St. Patrick’s Day Parade, and build the community’s first Catholic Church on Main Street. The Jewish population, recruited from Ellis Island, was large enough to support a  synagogue – the first on Long Island – called Agudas Achim or “Good Fellowship.

Saved from demolition due to the efforts of NYS Assemblyman Steven Englebright, the Three Village Community Trust and dedicated community volunteers, the “Immigrant Worker Factory Houses” were moved to this site for the purpose of preservation and restoration.

Today, these small, rustic houses are a visual reminder of the hopes, dreams and struggles of so many of our nation’s immigrants.

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Whole Roasted Branzino

By Barbara Beltrami

Branzino/Pixabay

Branzino sounds so much more continental and interesting than sea bass, but in fact, it is the same fish.  Found in the waters off southern and western Europe, branzino has garnered great popularity on restaurant menus and in fish markets. Its flaky sweet meat pleases many palates and renders it adaptable to many preparations and cooking methods. Although it is often cooked and served whole, when filleted it’s also quite delicious. If you are buying the whole fish, look for clear eyes, taut skin and red gills which all indicate freshness. And cooking surfaces should always be well oiled to prevent skin from sticking.

Sautéed Mediterranean Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

4 branzino filets, bones removed, skin on

Coarse sea salt and pepper to taste

1/4 cup extra virgin olive oil

1 cup chopped fresh tomatoes

Finely grated zest from one lemon

2 tablespoons capers, rinsed and drained

1/2 cup pitted kalamata olives, coarsely chopped

1/4 cup dry white wine

2 tablespoons unsalted butter

1/4 cup chopped Italian flat leaf parsley

1/4 cup chopped fresh basil leaves

DIRECTIONS:

Rinse the fillets in cold running water and pat dry with paper towels. With a sharp knife score the skin with 3 diagonal slashes on each fillet, then season with salt and pepper. In a large skillet over medium-high heat, heat oil, then carefully lay fillets, skin side down, in the oil (Be careful of spattering oil). Cook 3 minutes, then carefully flip and cook another 30-60 seconds. 

Remove fish to a platter, tent with aluminum foil and set aside to keep warm. To remaining oil add the tomatoes, lemon zest, capers and olives; cook, stirring constantly, for one minute, then add white wine and cook another two minutes, until wine is reduced by half; stir in butter, parsley and basil and serve immediately with orzo or couscous.

Whole Roasted Branzino

YIELD: Makes 4 servings

INGREDIENTS: 

3/4 cup extra virgin olive oil

4 garlic cloves, peeled and sliced

Coarse sea salt and pepper to taste

4 whole 1 – 1 1/4 pound each branzini, cleaned

1 1/2 tablespoons fresh thyme leaves

1/4 cup unflavored bread crumbs

Freshly squeezed juice of one large lemon

1/3 cup chopped Italian flat leaf parsley leaves

DIRECTIONS:

In a small bowl, combine oil, garlic, salt and pepper; set aside. Preheat oven to 425 F. Wrap the tail of the fish in aluminum foil; season fish inside and out with salt and pepper and rub inside cavity with half the thyme; brush all over with 3/4 of the garlic-oil mixture and place the fish, evenly separated, on a rimmed baking sheet. Roast fish until they are cooked through and flake easily with a fork, about 20 minutes. Meanwhile, combine the remaining thyme, bread crumbs and oil mixture. Coat top of fish with mixture and return to oven one minute, just until bread crumbs start to darken; remove fish from oven, sprinkle with lemon juice and parsley and serve immediately with lemon wedges and tiny roasted potatoes.

Grilled Branzino Fillets with Fennel

YIELD: Makes 4 servings

INGREDIENTS: 

2 teaspoons za’atar

2/3 cup extra virgin olive oil

Sea salt and freshly ground pepper to taste

1/2 teaspoon fennel powder (fenugreek)

Four 8-ounce branzino fillets with skin on

1 tablespoon orange juice

2 tablespoons freshly squeezed lemon juice

1 garlic clove, bruised

1 fennel bulb cleaned and finely diced

1/2 cup chopped fennel leaves

1 orange, peeled, pith removed and diced

DIRECTIONS:

Preheat grill to medium. In small bowl combine half the olive oil, salt and pepper and fennel powder. Brush fish with mixture, then grill, skin side down, 3 – 4 minutes until skin is crisp; carefully turn and grill one more minute, just until it is white and flakes easy with a fork. Meanwhile, in a medium bowl, combine the remaining olive oil, salt and pepper, orange juice, lemon juice and garlic. Let sit a few minutes so garlic flavor can infuse mixture, then remove  and discard garlic. Toss diced fennel, fennel leaves and orange with mixture, then spoon over cooked fish. Serve immediately with rice pilaf.

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Asian Style Green Beans. METRO photo

By Barbara Beltrami

If you think this column is going to be about that ubiquitous traditional casserole made with green beans, cream of mushroom soup and French fried onion rings, it’s not. It’s going to be about fresh green beans, aka string beans, young and slender and just off the vine because green beans, like so many other veggies, just taste so different, so much better when they’re fresh picked, and now is the season to take advantage of that. 

You can make them part of a Ligurian pasta dish with potatoes and basil or you can just douse them with lemon juice and olive oil or toss them into a salade Nicoise. You can do the old standby, green beans almandine, or an Asian stir-fry. Or you can try them sautéed with cherry tomatoes, or with hazelnuts and citrus zest or dipped in batter and fried, or even left raw and dunked in your favorite dip.

Pasta with Pesto, Green Beans and Potatoes

YIELD: Makes 8 servings as first course, 4 servings as main course.

INGREDIENTS: 

2 1/3 cups packed fresh basil leaves

1/3 cup pignoli nuts

2 garlic cloves, peeled and chopped

1/2 cup or more extra virgin olive oil

1/2 cup or more freshly grated Parmesan cheese

Salt and freshly ground pepper to taste

1/2 pound potatoes, peeled and quartered

1/2 pound fresh green beans, trimmed and cut into one-inch lengths

1 pound spaghetti or linguine

DIRECTIONS:

In the bowl of an electric food processor, combine the basil, pignoli nuts, garlic, oil, cheese, and salt and pepper; process, scraping bowl often, until a smooth consistency is achieved. To a large pot of boiling salted water add the potatoes and cook until they are not quite al dente, about 5 to 8 minutes; add green beans and continue cooking until potatoes are tender and beans are bright green and tender, about another 5 to 10 minutes. With a slotted spoon, remove potatoes and beans and set aside to keep warm; when potatoes are cool enough to handle, cut them into one-inch cubes. To the potato and green bean water add the pasta and cook according to package directions; drain, transfer to large bowl, add vegetables and pesto and toss to coat thoroughly.  (If mixture seems too dry, add a little of the cooking water to it.) Serve hot with a tomato and onion salad.

Asian Style Green Beans

YIELD: Makes 4 servings

INGREDIENTS: 

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 tablespoons chunky peanut butter

1/4 teaspoon hot red pepper flakes

2 tablespoons peanut oil 

2 tablespoons chopped shallot

2 teaspoons minced peeled fresh ginger root

1 pound fresh green beans, trimmed

2 tablespoons sliced scallions

2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and hot pepper flakes. In a large skillet heat oil over medium heat, then add shallot and ginger and, stirring frequently, saute about two minutes, until tender and a little crisp; add green beans and stirring frequently, saute until al dente; add sauce, toss to coat thoroughly, top with scallions and cilantro and serve hot with grilled fish and rice.

Beer Batter-Fried Green Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup beer

1 cup flour

Salt and freshly ground pepper to taste

Vegetable oil for frying

1 pound green beans, trimmed

DIRECTIONS:

In a medium bowl, whisk together the beer, flour, salt ad pepper. In a large skillet, heat oil over medium-high heat to 375 F. When oil is ready, dip the beans in the batter, let excess oil drip off, then being careful to avoid getting spattered, gently drop the beans into the oil; fry in batches, and when they are golden brown and crisp, after about 5 to 8 minutes, with a slotted spoon remove them to drain on paper towels. Serve hot or warm with margaritas or dry white wine.

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Stock photo

Theatre Three will host a food and personal care items drive on Sunday, July 31 from 9 a.m. to noon. Please help those in need during these difficult times. Items will be collected at the Infant Jesus Church food pantry, 110 Hawkins St. (off Myrtle Ave.) in Port Jefferson Village.

At this time, the pantry has an extreme need of the following items: juice, white rice (1 lb and 2 lb bags), coffee, pancake mix (complete), mayonnaise, mustard, ketchup, sugar, Maseca corn flour, cooking oil, cereal, oatmeal, canned fruit, black beans and healthy snacks as well as shampoo, conditioner, deodorant, baby wipes and diapers (size 5 & 6). Grocery store gift cards and cash also accepted. 

For more information, please call 631-938-6464.

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Pixabay photo

By Bob Lipinski

Bob Lipinski

Cocktails come in many colors, flavors, sizes, and smells, and are often decorated with various colorful garnishes, including tiny tiki umbrellas! 

Besides the usual rum vodka, gin and tequila-based cocktails, there are many made from whiskey, brandy, and a multitude of liqueurs. And in some books, you might find cocktails (also nonalcoholic) made from wine and even beer.

Cocktails made from wine are perfect for hot weather, regardless of if you’re at the beach, pool, or just relaxing in a shaded area. They contain less alcohol than traditional cocktails and are great for entertaining.

Cocktails made with champagne, Prosecco, or other sparkling wines add a bit of festivity in every sip. I have chosen four Prosecco wines and four cocktail recipes for your enjoyment.

Corvezzo Prosecco “Extra Dry” DOC, Treviso (made from organic & vegan Glera and other grapes). Light yellow color with an aroma of brioche, pears, and celery. Clean with a flavor of honeydew, peaches, and apples.

2020 Corvezzo Prosecco “Rosé Extra Dry” DOC, Treviso (made from organic & vegan Glera and Pinot Noir grapes). Light strawberry color with an aroma and flavor of red fruits, berries, and tropical fruit. A lingering aftertaste of red apples and red licorice.

Gancia Prosecco “Brut” DOC, Veneto (Glera grapes). Straw yellow with green highlights. Delicate aroma and flavor of green apples and pears. Dry with a crisp, citrusy flavor and hints of honeysuckle and orange.

2020 Gancia Prosecco “Rosé Extra Dry” DOC, Veneto (blend of Glera and Pinot Noir grapes). Intense pink color with an aroma of raspberries, strawberries, and tropical fruit. Off-dry, with a clean, crisp flavor of pears and peaches.

Cocktail recipes

Pineapple Mimosa

1 ounce coconut rum

2 ounces pineapple juice

4 ounces Gancia Prosecco “Brut”

Put the first two ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and top with a pineapple slice and cherry.

Gin & Prosecco

1-1/2 ounces gin

3/4 ounce fresh lemon juice

1/2 ounce simple syrup (or agave)

3 ounces Corvezzo Prosecco “Rosé”

Put the first three ingredients into a cocktail shaker with ice. Shake and strain into a glass. Top with Prosecco, stir, and add a lemon twist.

Italian Cocktail

1-1/2 ounces Campari

5 ounces Corvezzo Prosecco “Extra Dry”

In tall glass, add Campari, then Prosecco and stir.

Rosé Prosecco With Strawberries

Fill a flat saucer champagne glass with sliced and hulled strawberries (about five). Pour 4 ounces of Gancia Prosecco “Rosé” over the strawberries. Top with sour cream and sprinkle with brown sugar.

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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