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Nalenski. Pixabay photo

By Barbara Beltrami

As I pottered around my kitchen preparing dinner, the evening news was on the TV. I watched the tragedy in Ukraine unfold with its shattered buildings and shattered lives, deliberate assaults on hospitals and shelters, courage and heroism and knew that for so many Ukrainians, there was no longer a home or a kitchen, where a babushka or young mother stood cooking a batch of varenyky or pirohi (dumplings), chicken kyev, a pot of borscht (beet soup) or holubsti (stuffed cabbage), a pan of nalesniki (cream cheese filled crepes) or deruny (potato pancakes).

Today my friend Svitlana told me that her family has safely escaped to Poland, but for so many innocent victims of this cruel siege by an unhinged Russian egomaniac, there will be no food, no shelter, and for some, no life. I dedicate this column to them and their heroism.

Nalesniki

YIELD: Makes 16 crepes

INGREDIENTS: 

Crepes:

5 eggs

1 1/4 cups flour

2 cups milk

3/4 teaspoon salt

2 tablespoons sugar

3 ounces melted unsalted butter

2 tablespoons vegetable oil

Filling:

1 1/2 pounds small curd cottage cheese, rinsed and drained

1/2 pound cream cheese

1/4 cup sugar

DIRECTIONS:

Preheat oven to 350 F. Generously grease a 9” x 13” baking dish. In a large bowl, with an electric mixer beat together the eggs and flour until most of the lumps are gone. With mixer on low speed beat in the milk, then the salt, sugar, butter  and oil. Heat a 10” crepe pan or nonstick skillet over low heat. Pour 1/4 cup of prepared batter into pan and tilt to evenly distribute it; when edges are slightly crisp, about one minute, carefully flip the crepe and cook another 30 to 45 seconds, remove, place on plate and repeat with remaining batter. 

In a medium-large bowl, beat together the cottage cheese, cream cheese and sugar; place a crepe on a flat surface, spread with a thin layer of cheese mixture and, starting with the end closest to you, tightly roll into a long, thin log; repeat procedure with remaining crepes. Place half of them in baking dish, drizzle with half the butter, then repeat procedure with remaining crepes. Bake about 30 minutes, cut logs in half and serve with jam and tea.

Holubsti

YIELD: Makes 4 servings

INGREDIENTS: 

12 -16 outer leaves from 1 large head green cabbage

2 tablespoons vegetable oil

1 medium onion, finely chopped

2 carrots, peeled, finely grated

1 tablespoon tomato paste

1 tablespoon sugar

One 14-ounce can diced tomatoes

1 3/4 cups water

1 large bay leaf

Salt and pepper to taste

1/2 pound ground pork

1/2 pound ground beef

1/3 cup long grain white rice, pre-cooked for 5 minutes

1/4 cup chopped fresh dill

DIRECTIONS:

Fill a large bowl with ice water.  In a large pot of salted boiling water, blanch the cabbage leaves, one to two minutes, until they are bright green and pliable; carefully place them in ice water, then drain them between several layers of paper towels. 

In a heavy pot or Dutch oven, heat the oil over medium heat and cook half the onion and all the carrots until soft, about 5 to 7 minutes; add tomato paste and sugar and cook another minute or two, until caramelized. Add tomatoes, water and bay leaf and cook over medium-high heat until reduced by half, about 15 to 20 minutes. Remove from heat and season. 

Meanwhile in a large bowl, combine ground meat, remaining onion and rice; season with salt and pepper and thoroughly combine ingredients. Working one at a time, cut center stem from each cabbage leaf; place two generous tablespoons of meat mixture in center of leaf, fold the sides over and roll up. Place, seam side down in pot, repeat with remaining cabbages leaves and filling and nestle them close together in pot; bring to a simmer over medium heat, then reduce to medium-low, partially cover and cook about 40 minutes, until done. Remove bay leaf, transfer with cabbage rolls and sauce to bowl or platter and serve hot with sour cream.

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Stuffed Peppers

Recipe courtesy of Chef Anthony Serrano

INGREDIENTS:

Stuffed Peppers

6  bell peppers, halved lengthwise and deseeded

1  tablespoon avocado oil

1  teaspoon sea salt

16 ounces Fresh Cravings Chunky Style Salsa

2  cups riced cauliflower (fresh or frozen)

2  cups shredded cheddar cheese, divided

2  pounds 80% lean ground beef, cooked, lightly seasoned and drained

1  bunch cilantro, chopped

DIRECTIONS:

Heat grill to medium-high heat. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.

Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.

Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.

Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.

Remove from heat and let cool slightly. Garnish with cilantro.

 

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Stock photo

By Barbara Beltrami

Here it is St. Patrick’s Day, and if you’re not obsessive about having the usual corned beef and cabbage or haven’t gotten around to shopping and cooking for last week’s recipes, I’ve got some interesting other traditional Irish recipes that can be prepared easily and quickly and are just as delicious and satisfying. If you want to keep the corned beef and cabbage, but have no time to cook, how about using those two ingredients in a soup?  You can pick up some corned beef at the deli.  And then there’s boxty, Irish potato pancakes, great with just about anything else you cook. If you have time, or even if you don’t, be sure to whip up a batch of oh-so-easy shamrock cookies for a nice finale to your St. Patrick’s Day dinner.

Corned Beef and Cabbage Soup

YIELD: Makes 4 servings

INGREDIENTS: 

1/4 cup vegetable oil 

1 medium onion, coarsely chopped

1 celery rib, sliced

3 carrots, peeled and diced

1 pound cherry tomatoes, chopped

3 cups beef broth

4 cups chopped green cabbage

3 to 4 potatoes, peeled and diced

1/3 pound cooked corned beef, diced

Salt and freshly ground pepper to taste

DIRECTIONS:

Heat oil in a large saucepan over medium heat; add onion, celery and carrots and cook, stirring a couple of times, until they start to soften, about 5 minutes. Add tomatoes, broth, cabbage, potatoes and 3 cups water.; bring to a boil, lower heat and simmer until veggies are tender; add corned beef and salt and pepper and cook another minute. Serve with Irish soda bread and butter.

Boxty

YIELD: Makes 10 to 12 pancakes

INGREDIENTS: 

1 pound all-purpose potatoes, peeled, diced

1 pound all-purpose potatoes, peeled, grated

Salt and black pepper to taste

1 cup buttermilk

1 1/2 cups sifted flour

1 teaspoon baking powder

5 tablespoons unsalted butter

DIRECTIONS:

Place grated potatoes in cold water. Fill a pot with salted water and bring to a boil; add diced potatoes and cook till soft, 10 to 15 minutes. Drain grated potatoes, wrap in a kitchen towel and squeeze out all moisture; transfer potatoes to a large bowl, season with salt and pepper and toss. Mash cooked potatoes till creamy, then add the seasoned grated potatoes and thoroughly combine the two. Add buttermilk, stir lightly, then add flour and baking powder and stir again to thoroughly combine. In a large skillet heat two tablespoons of the butter over medium heat; drop batter by one-third cupfuls into butter and cook, turning once, until golden brown on both sides, about 4 minutes per side; repeat procedure with remaining butter and batter. Serve hot with smoked salmon and sour cream or eggs and bacon.

Shamrock Cookies

 YIELD: Makes about 3 dozen cookies

INGREDIENTS: 

1 cup unsalted butter

1 cup confectioners’ sugar

1 large egg at room temperature

1 teaspoon vanilla extract

2 1/2 cups flour

1 teaspoon coarse salt

Green decorative sugar

DIRECTIONS:

Preheat oven to 375 F. In a large bowl cream together the butter and sugar until light and fluffy, then beat in the egg and extract; gradually add flour and salt and thoroughly combine; refrigerate for one hour. On a lightly floured surface roll out dough to 1/4” thickness, then cut with a lightly floured shamrock-shaped cookie cutter; place one inch apart on ungreased cookie sheet, sprinkle with green sugar and bake until edges start to brown, about 10 to 12 minutes. Serve with Irish coffee or cocoa.

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American Irish Stew

From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday. 

American Irish Stew

American Irish Stew

YIELD: Serves 6

INGREDIENTS: 

1 tablespoon extra-virgin olive oil

1 1/4 pounds beef, top round, cut into 3/4-inch pieces

3 cloves garlic, minced

salt, to taste

pepper, to taste

1 medium onion, coarsely chopped

3 medium carrots, peeled and cut into 3/4-inch pieces

2 medium parsnips, cut into large chunks

3 cups low-fat, reduced-sodium beef broth

4 medium russet potatoes, peeled and cut into large chunks

1 tablespoon chopped fresh rosemary

1 leek, coarsely chopped

2 tablespoons chopped fresh parsley

DIRECTIONS:

In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.

Irish Potato Bread

Irish Potato Bread

This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture! 

YIELD: Makes 1 bread

INGREDIENTS: 

2 medium or large russet potatoes

1 egg

1 egg white

1/3 cup canola oil

3/4 cup milk

2 tablespoons green onion, minced

1/2 teaspoon caraway seeds

3 1/4 cups all-purpose flour, plus additional for dusting and kneading

1 1/2 tablespoons baking powder

1 teaspoon salt

DIRECTIONS:

Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky. 

Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.

Luck o’ the Irish Mint Pie

Mint Pie

YIELD: Makes 2 pies (9 inches each)

INGREDIENTS: 

3 3/4 cups heavy whipped cream, divided

8 ounces cream cheese, softened

1 1/4 cups, plus 2 tablespoons, powdered sugar, divided

5 drops green food coloring

1 1/4 teaspoons vanilla extract, divided

1/4 teaspoon mint extract

1 bag mint chocolate candies, chopped, divided

2 chocolate cookie crusts (9 inches each)

1 bag mint chocolate candies

DIRECTIONS:

To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.

To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving

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Serving the Hungry: Presenting this year’s check were, from left, King Kullen President and COO Joseph W. Brown; Long Island Cares Chief Executive Officer Paule T. Pachter; Long Island Cares Chief Development & Communications Officer Katherine M. Fritz; King Kullen Vice President Corporate Strategy & Initiatives, and Long Island Cares Board Member, Tracey Cullen; and King Kullen Executive Vice President, Chief Administrative Officer Bernard P. Kennedy. Photo from King Kullen

King Kullen recently came to the aid of Long Islanders in need by hosting its annual in-store “Check Out Hunger” campaign, raising $25,000. The money was donated to the Long Island Cares/Harry Chapin Food Bank, which has served the hungry on Long Island since 1980.

“The need for emergency food supplies on Long Island continues to rise for families and people of all ages throughout Nassau and Suffolk. Long Island Cares helps provide food where and when it is needed. Once again, we want to thank our customers for contributing to the ‘Check Out Hunger’ campaign. King Kullen and Wild by Nature have been proud to support Long Island Cares for many years and remain committed to fighting hunger on Long Island,” said King Kullen President and Chief Operating Officer Joseph W. Brown.

In 1997, 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 in which customers can make a donation with a coupon when checking out at the supermarket register. One hundred percent of all donations go to Long Island Cares.

“King Kullen and Wild by Nature have made a meaningful difference in the fight against hunger,” said 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.”

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Dancing leprechauns, pots of gold, corned beef and cabbage, green beer, parades, and the wearing of the green are all synonymous with St. Patrick’s Day. But perhaps the most iconic symbol of all is the shamrock, the ubiquitous three-leafed plant that makes an appearance in a myriad of ways – it’s said to bring good luck.

In honor of the day and to start a new tradition to be enjoyed after the corned beef and green beer, the Wilton Test Kitchen created a Lucky Giant Shamrock Cookie that’s easy to bake and decorate. It’s the perfect way to add fun, color and sweetness to a St. Paddy’s party; there’s plenty to serve a crowd. Plus, kids and adults alike will enjoy this colorful cookie.

The delicious butter cookie dough with a hint of almond is baked in a shamrock-shaped pan. To decorate, start with white ready-to-use decorator icing in a can (no special skills required). Use part of it to ice the background and sides of the shamrock. Tint a portion green and ice the shamrock shape on top of the cookie, then add green candy-coated chocolates to outline the edges. The message is written with the remaining white icing.

Visit www.wilton.com for additional ideas for St. Patrick’s Day, and for celebrations of all kinds.

Lucky Giant Shamrock Cookie

YIELD: Makes about 15 servings

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cans (16 ounces each) White Ready-To-Use Decorator Icing
  • Kelly Green Icing Color
  • Light corn syrup
  • Green candy-coated chocolates

DIRECTIONS:

  1. Preheat oven to 375°F.
  2. In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy; beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Press into bottom of ungreased Shamrock Pan.
  3. Bake 20-25 minutes or until edges of cookie are lightly browned. Cool in pan 10 minutes. Remove from pan and cool completely. Place cooled cookie on foil-wrapped cake board or large serving platter.
  4. Tint 2 cups icing green; thin with corn syrup. Reserve 1/4 cup white icing; thin remaining white icing with corn syrup. Use spatula to ice sides and background areas with thinned white icing. Spatula ice shamrock on top of cookie with green icing. Position candy on edges of shamrock. Using Tip 4, print message with reserved 1/4 cup white icing.

Convenience Tip: Substitute 2 packages (18 ounces each) refrigerated cookie dough for cookie recipe above.

Source: Wilton Enterprises

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Classic Macaroni and Cheese METRO Photo

By Barbara Beltrami

My mother never made macaroni and cheese so when I was a kid it was Franco-American straight out of the can. In my young adulthood I made macaroni and cheese for my kids from the Kraft package which included the elbow macaroni and a little packet of powdery grated American cheese to which, if I remember correctly, I added milk and butter. 

Now that the kids are all grown up and I need the calories and cholesterol from macaroni and cheese like a hole in the head, I’ve suddenly awakened to real mac and cheese (during the Covid incarceration, of course). It was lobster mac and cheese that did it. And then the other day my friend suggested a mac and cheese column. So here it is and to hell with the calories and the cholesterol!

Classic Macaroni and Cheese

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 pound curly macaroni

Salt to taste

1 tablespoon oil

1/4 cup unsalted butter

1/4 cup flour

4 cups milk

Freshly ground pepper to taste

3/4 pound freshly grated sharp white cheddar cheese

3/4 pound freshly grated fontina cheese

1 teaspoon cayenne

DIRECTIONS:

Cook macaroni in a large pot of boiling salted water until just barely al dente. Drain, toss with oil and set aside. Preheat oven to 425 F. In a medium pot, heat butter over medium heat; whisk in flour, and continuing to whisk constantly, cook until flour starts to foam and turn golden, 3 to 5 minutes. Gradually whisk in milk, then salt and pepper and still whisking, bring to a simmer. Add grated cheese, whisk until completely melted, add cayenne and cooked pasta and stir well. Transfer mixture to a 9 x 13” baking dish, place on baking sheet to catch any drippings and bake until top starts to crisp and sides are bubbly, about 20 to 30 minutes. Serve hot with a tossed salad.

Four Cheese Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 tablespoons unsalted butter

1 pound curly macaroni

6 ounces Robiola, rind removed, cheese diced

4 ounces goat cheese, diced

3 eggs, lightly beaten

1 cup mascarpone

2/3 cup grated Pecorino

Freshly ground white pepper to taste

Scant 1/2 teaspoon freshly grated nutmeg

DIRECTIONS:

Preheat oven to 375 F. Butter a two-quart casserole dish. Cook macaroni according to package directions, drain and immediately transfer to large bowl and toss with Robiola and goat cheese until they are melted. In another bowl whisk together the eggs, mascarpone and Pecorino; stir into macaroni mixture, add pepper and nutmeg, stir. Transfer mixture to prepared casserole dish; bake until golden and bubbly. Serve immediately with a tomato and onion salad.

Lobster Mac and Cheese

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 1/2 tablespoons unsalted butter

1 cup pureed cottage cheese

2 cups milk

1 teaspoon dry mustard

1/2 teaspoon cayenne

1/2 teaspoon freshly ground nutmeg

Salt and freshly ground pepper to taste

2 cups (packed) grated extra sharp white cheddar

1/2 pound curly macaroni, cooked half the time indicated on package and drained

Meat from 2-pound cooked lobster, cut into bite-size pieces

2  to 3 tablespoons bottled clam juice

DIRECTIONS:

Preheat oven to 375 F; place rack in upper third of oven. Grease a 9 x 13” baking dish with one tablespoon of the butter. In an electric blender or food processor, puree together the cottage cheese, milk, mustard, cayenne, nutmeg and salt and pepper. Transfer mixture to a large bowl and stir in cheddar and pasta, then pour into baking dish. Cover tightly with foil and bake 30 minutes. Remove from oven, stir in lobster meat and clam juice, dot with remaining butter and return, uncovered, to oven. Bake another 30 minutes until golden and bubbly; remove from oven, let sit 10 minutes, then serve hot with a chilled dry crisp white wine and arugula and endive salad.

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Photo courtesy of Getty Images

It may be a celebration in honor of a patron saint of Ireland, but you don’t have to be Irish to join the revelry that marks each St. Patrick’s Day. This year, gather some friends for a party that brings a bit of luck o’ the Irish to all.

Perfect Party Menu

It’s just not a party without a scrumptious spread of eats and drinks, and an occasion like St. Patrick’s Day makes it fun to plan your menu. From green frosted cookies to a green-hued punch, countless options are available. A buffet-style meal allows guests to nibble as they wish and enjoy a wide range of foods.

Be sure to think beyond the food itself and also consider how you can get creative in serving it. For example, a hearty stew might be served in bowls that resemble pots of gold. Or display traditional finger foods, such as slices of cucumber, on a platter in the shape of a shamrock.

Try creating a signature cocktail for the affair using a classic green liquor like Midori, sour apple schnapps or rum, or even a creme de menthe.

A Theme to Celebrate

With so many prominent icons associated with the holiday, decorating is probably one of the easiest aspects of your party planning. There’s no shortage of images that scream St. Patty’s Day: shamrocks, rainbows, pots of gold, leprechauns, top hats and more. You might choose just one for your party’s theme or create an everything-is-more ensemble that celebrates all things Irish.

For a more subtle approach, simply think green. Lots and lots of green. From streamers to balloons to photo booth props, if it’s green, it will fit your theme. You can use plants to add greenery in elegant ways, green table and glassware for festive dining and even green-hued lighting for an all-Irish ambiance.

 Festive Fun

Sure, the food and drinks are a big part of the party fun, but St. Patrick’s Day also lends itself to some playful party entertainment. A soundtrack with classic Irish tunes is an ideal backdrop. You might invite guests to compete in a limerick writing contest or a scavenger hunt to find prizes like gold-covered chocolate coins and a candy-filled pot of gold.

Find more ideas to celebrate this St. Patrick’s Day at eLivingToday.com.

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St. Patrick's Day sandwiches

Make Your St. Patrick’s Day Spread Green with Envy

 (Culinary.net) Freshen up your St. Patrick’s Day menu with easy, light sandwiches inspired by the traditional color of the festivities. These open-faced noshes can be perfect for lunch, snack time or even as an appetizer for get-togethers with friends and family.

Layered with a smooth cream cheese and mozzarella mixture then topped with crisp cucumber and a stem of green bell pepper, these St. Patrick’s Day Sandwiches are easy and cute, which makes them a fan favorite at nearly any green gathering. They’re also sprinkled with lemon juice to add a little acidity and create a nice, light bite.

Plus, this recipe is quick to make. When you’re in a rush to get everything on the table for the party, it’s easy to throw together and get on the platter in next to no time.

The sandwiches pop off the plate with their bright, seasonal garnishes. While sure to attract attention and have your loved ones asking “Where did you get this idea?” they’re also an easy way to sneak a few vegetables into your kids’ diets.

For more festive recipes and ideas at Culinary.net.

 St. Patrick’s Day Sandwiches

Yield: 8 sandwiches

Ingredients:

8 ounces plain cream cheese spread, softened

1 cup finely shredded mozzarella cheese

salt

4  English muffins

24 slices cucumber

8 thin slices green pepper

fresh cilantro leaves

lemon juice

lemon slices, for garnish (optional)

Directions: 

In bowl, mix cream cheese spread, mozzarella cheese and salt well.

Split English muffins in half. Cut each muffin half into shamrock shape.

Spread cheese mixture over each muffin half.

Place three cucumbers on each “shamrock,” one on each “leaf.” Use green pepper slice as stem. Place cilantro leaf on top of each sandwich.

Sprinkle sandwiches with lemon juice and add lemon slices, for garnish, if desired.

See video here.

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Pictured from left are Councilmember Jonathan Kornreich; Victoria (Chef Filomena’s family); chamber members Colette Frey-Bitzas and Michael Ardolino; owner/chef Filomena Lombardi; Scott (Chef Filomena’s Family); Farm to Table Catering and Café staff members; chamber members Martha Stansbury, Kenneth Kroncke and Carmine Inserra; and Jenna Alberti from Assemblyman Steve Englebright’s office. 
Councilmember Jonathan Kornreich with owner Filomena Lombardi

On February 17, Farm to Table Catering and Café by Filomena, located at 2460 Nesconset Highway, Suite #1 in Stony Brook, celebrated its grand opening with a ribbon cutting ceremony.  The new business is a full-service catering company founded by head chef, Filomena Lombardi. 

The event was attended by Councilmember Jonathan Kornreich, the Three Village Chamber of Commerce and Jenna Alberti from NYS Assemblyman Steve Englebright’s office.

“It was a pleasure welcoming Farm to Table Catering & Café by Filomena at their new location in Stony Brook. The food and service brought by Filomena is like no other, offering a homemade variety of avocado toasts, sandwiches, wraps, salads, cookies and baked goods that provide a healthy alternative for those who are looking for a clean diet. I love seeing our local businesses thrive and encourage everyone to try an avocado toast from this new eatery,” said Councilmember Kornreich.  

For more information, call 631-675-9066.

Photos courtesy of Johathan Kornreich’s office.

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