The Port Jefferson Rotary Club and “Call Brian” Senior Services will sponsor a Friends of the Pantry Food and Personal Care Items Drive at the Open Cupboard Pantry at Infant Jesus Church, 110 Hawkins St., Port Jefferson on Sunday, June 4 from 9 a.m. to noon.
Currently the pantry is in extreme need of juice, pancake mix (complete), pancake syrup, mac & cheese, pasta, pasta sauce, condiments, Maseca flour, cooking oil, cereal, oatmeal, canned fruit, canned mixed vegetables, coffee, tea and healthy snacks.
They are also in need of personal care items such as shampoo, conditioner, feminine products, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby wipes, Enfamil formula ad baby lotion. Grocery store gift cards and cash also accepted. For more information, call 631-938-6464.
The sun is shining and the weather is finally warm — a perfect week to kick off al fresco dining season.
Inspired by the Mediterranean tradition of “eating in the open air,” al fresco meals typically take advantage of in-season produce. They offer easy preparation, so you can focus on entertaining, and they are simple enough to eat outdoors. Skip complicated cooking steps and turn to a delicious option like Yellowfin Tuna and Artichoke Pasta, which can be served as an appetizer, side dish, or on its own as a light main course.
Yellowfin Tuna and Artichoke Pasta
Recipe courtesy of Rachael Ray
YIELD: Serves 4
INGREDIENTS:
Artichokes:
Cold water
12 small, fresh artichokes or 2 cans artichoke hearts in water
1/2 cup white wine, chicken stock or vegetable stock
1 pound spaghetti or linguine
1 lemon, juice only
1 cup grated Pecorino Romano cheese
1/4 cup chopped fresh Italian parsley, divided
1 small handful fresh mint, chopped, divided
1/4 cup toasted pistachios or pine nuts, chopped
DIRECTIONS:
To make artichokes: Preheat oven to 425 F. Fill bowl with cold water and juice of one lemon. If using fresh artichokes, trim tops of artichokes and tougher outer leaves. Using vegetable peeler or small paring knife, trim stems. Once prepped, cut fresh artichokes in half. If using canned artichokes, drain well and quarter lengthwise.
Place artichokes in lemon water. Let soak 2-3 minutes, drain and pat dry with kitchen towel. In casserole or baking dish, arrange artichokes and add juice of remaining lemon, quarter lemon and add lemon wedges to dish. Add olive oil and salt and pepper, to taste. Roast 25-30 minutes, or until tender.
To make pasta: Bring large pot of water to boil. While water is coming to boil, place large skillet over medium heat and add olive oil and butter. Add garlic; red pepper, if desired; and salt, to taste, and swirl 1 minute. Add white wine or stock and let reduce by half. When water comes to boil, salt water, add pasta and cook 1 minute less than directions. Reserve 1/2 cup pasta water before draining.
Add artichokes to large skillet with tuna with its oil and gently break up with back of wooden spoon or paddle. Add lemon juice and reserved pasta water to skillet along with drained pasta, cheese and half the parsley, mint and pistachios. Toss to combine, top with remaining parsley, mint and pistachios and serve.
Chelsea Gomez of Level Up Kitchen with Emma S. Clark Memorial Library Director Ted Gutmann. Photo from Emma Clark library
The Emma S. Clark Memorial Library Board of Trustees has announced that they have selected a food and beverage vendor to operate the library’s new café which is slated to open later this summer. The vendor selected is Level Up Kitchen, a local business currently operating out of the Flowerfield complex in St. James.Level Up Kitchen was selected from a pool of candidates that responded to the library’s recent request for proposal for a vendor to operate the café.
Level Up Kitchen is owned and operated by Three Village native and chef Chelsea Gomez.Gomez graduated from Pennsylvania College of Technology with a degree in Culinary Arts in 2006, and prior to founding Level Up Kitchen Gomez was executive chef at Pentimento Restaurant in Stony Brook, which closed in 2021. Gomez is fully invested in the Three Village community, having grown up in Setauket, and she is currently raising her young family here.
Drawing on her formal culinary education, current business operations, and her many years of experience as a chef, Gomez possesses extensive knowledge of food safety and how to prepare fresh, healthy, handcrafted fare that meets a variety of dietary restrictions. She plans to include items at the library café that include nut-free, gluten-free, vegetarian, and vegan, avoiding cross contamination with allergens. In addition, all of her employees will be Suffolk County Department of Health-certified food managers.
Moreover, Gomez places importance on sustainability, working with local farms and purveyors where possible to stimulate the local economy and provide the freshest, high-quality ingredients. She runs her businesses in an environmentally friendly manner, using biodegradable, post-consumer, and recyclable packaging and utilizing equipment that has low waste and high value, such as an energy-saving coffee machine and energy-efficient refrigerator.
Library patrons will be able to grab a quick snack on-the-go, or stay for a bite to eat and enjoy a more leisurely experience at the library.Construction began on the new café at the library earlier this year and will include a new, indoor seating area adjacent to the historic 1892 reading room. Café customers will also have access to the outdoor seating terrace, which opened in August 2022 and looks out over the library’s beautifully landscaped grounds and the historic Setauket Village Green. The library and Gomez hope to have the café operational later this summer, once staff are trained and all required permits have been issued.
The St. James Farmers Market is set to start up on June 3 and run through Oct. 7. Photo from St. James Civic Association
The St. James Farmer’s Market reopens for the season on Saturday, June 3, in the parking lot of St. James Lutheran Church, 230 Second Ave., St. James from 9 a.m. to 1 p.m.
On opening day the market will feature 40 vendors, including BakewiczFarm, vendors selling microgreens, fresh organic flowers, honey, coffee and teas, mushrooms, pickles, Brooklyn baked breads, treats from Norway, Polish Pierogies, craft beer, self care items, artisan crafts and much more.
There will also be hot empanadas, live music by Perfect Strangers, free face painting, on the spot poetry project as well as a Kids Corner. Organized by volunteers of the Community Association of Greater St. James, the market will run through Oct. 7.
The fireplace at the Country House Restaurant. Photo by Carolyn Sackstein
The Country House Restaurant. Photo by Carolyn Sackstein
The Country House Restaurant. Photo by Carolyn Sackstein
The Country House Restaurant. Photo by Carolyn Sackstein
The Country House Restaurant. Photo by Carolyn Sackstein
By Carolyn Sackstein
The universe works in mysterious ways. It embraced the Country House, located at the corner of Route 25A and Main Street in Stony Brook, on May 4, 2019, race day for the 145th “Run for the Roses” at Churchill Downs, Louisville, Kentucky.
Owner Bob Willemstyn was preparing to open the restaurant when a friend informed him that one of the horses, running in the Kentucky Derby, was named Country House. Never a gambler, Willemstyn went down to the off-track betting to place a $100 bet to win on the horse bearing the name of the restaurant he had worked in since 1978 and owned since 2005.
Willemstyn was told, “The horse is a long shot with odds 65-1 against it.” Many tried to get him to reduce his wager or not bet the horse at all. “I really don’t care, I didn’t want to be cheap,” Willemstyn said. “I have lost a hundred dollars on other things before. So that was the year that it was a very rainy racetrack, it was mucky. The horses were coming around and something happened that has only happened once in 149 years of the race — the first-place horse got disqualified.”
The winner and 9-2 favorite, Maximum Security, was found to have violated rules against interference when he strayed into the paths of War of Will, Long Range Toddy and Country House. After race officials viewed the video tape, Country House, who never raced again, was declared the winner. Willemstyn’s bet and faith in Country House was vindicated.
The providential windfall from his bet came just in time to allow for renovations to the restaurant building when the COVID-19 shutdown occurred. Willemstyn was able to address structural issues in one of the smaller dining areas used for private parties. It also happens to be the room in which the spirit of former colonial resident Annette Williamson manifests itself.
The ceiling was removed along with the floor of the room above, and the beams were exposed. This process revealed the upper room and resulted in a more spacious feel to the dining room. The ceiling above was painted to suggest a blue sky. Other tweaks and repairs were done to the building and grounds, while keeping the traditional colonial look so beloved and expected by his patrons.
During the renovations a variety of artifacts and structures from the 18th and 19th centuries were found. Willemstyn is considering ways in which to display some of them. As in years past, he continues to refresh the interior decor throughout the year as seasons and holidays change. Attention to the smallest detail is paramount to Willemstyn’s hospitality.
Just as the building and grounds were refreshed, the menu was also revamped to appeal to family dining and bar patrons. Some 90% or more of all offerings are homemade, and farms from the East End bring their fresh seasonal produce to the Country House. Seasonal foods and bar offerings reflect holidays and special occasions. As an example, mint juleps were featured on the first Saturday in May, Kentucky Derby Day.
The Country House Restaurant is open Wednesdays though Sundays, from noon
to closing. Due to confusion about Country House on the web, Willemstyn requests that people
use the following websites: countryhouserestaurant.com or countryhouserestaurant.net.
The farmers market will be run by the Three Village Historical Society staff this year. Photo from TVHS
The Three Village Farmers Market is open for business!
Now in it’s 9th season, the market will reopen on the grounds of the Three Village Historical Society (TVHS), 93 North Country Road, Setauket on Friday, May 26 from 3 to 7 p.m. featuring a variety of vendors selling farm fresh produce, artisanal bread and cheese, freshly brewed coffee and tea, local honey, nuts and spices, jams and jellies, baked treats, handcrafted goods, prepared foods, free hands-on activities for children and much more.
Tours of the Bayles-Swezey House circa 1805 featuring two current exhibits Spies! and Chicken Hill: A Community Lost To Time will also be offered free of charge.
The market will be run by the Three Village Historical Society this year, succeeding Linda Johnson, who has served as the market’s manager for the past eight years.
“We look forward to stepping into our new role and continuing to grow this local treasure in the heart of the Three Village community,” said TVHS Director Mari Irizarry. With the continued support of the community and sponsors like Apple Bank, Brookhaven Councilmember Jonathan Kornreich, and Miller Mohr & Kelly Design Group, Irizarry knows that the market’s 9th year will stand out as a great one.
The Three Village Farmers Market will be held every Friday from 3 to 7 p.m. through Sept. 1 and then from Sept. 8 to Oct. 27 from 2 to 6 p.m. Interested vendors can email [email protected]. For more information, call 631-751-3730 or visit www.tvhs.org.
A grilled lamb burger pairs nicely with an El Capitán cocktail
By Heidi Sutton
Memorial Day is the official start of grilling season. The weather is finally warm, making it the perfect occasion for a large celebratory gathering.
This holiday, step it up a notch by making juicy, flavorful grilled lamb burgers served with traditional bbq sides including potato salad and corn. The meal pairs well with an El Capitán, a signature spring cocktail often served at Mirabelle Restaurant in Stony Brook.
Grilled Lamb Burgers
YIELD: Serves 4
INGREDIENTS:
1 1/2pounds ground lamb
1/4 teaspoon kosher salt
Spread:
2/3 cup full-fat Greek yogurt
1 clove raw garlic, grated
1/3 cup mayonnaise
1 tablespoon Dijon mustard
Salad:
1 small English cucumber, thinly sliced
2 green onions, thinly sliced
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh dill
1/4cup microgreens
2 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons olive oil
4 brioche buns
1 medium tomato, sliced into rounds
DIRECTIONS:
Divide lamb into four parts, 6 ounces each, and shape into rounds slightly larger than buns. Place covered in refrigerator, 1 hour.
To make yogurt sauce: In small bowl, mix yogurt, garlic, mayonnaise and Dijon mustard; refrigerate until ready to assemble burgers.
To make salad: In medium bowl, mix cucumber, onions, parsley, mint leaves, dill, microgreens, lemon juice, lemon zest and olive oil; refrigerate until ready to assemble burgers.
Preheat grill to medium-high heat with direct and indirect zones. Salt patties then add to grill, cooking about 6 minutes on each side until internal temperature reaches 150 F. As patties near this temperature, or start to brown, move to indirect zone to regulate doneness. Transfer to plate and let rest about 5 minutes.
To build the burgers, add a dollop of yogurt spread to bottom buns. Top each with tomato slice, lamb burger, herb salad and top bun.
El Capitán
Recipe courtesy of Mirabelle Restaurant
El Capitán cocktail
YIELD: Makes 1 serving
INGREDIENTS:
1 ½ oz Casamigos tequila
1 oz fresh grapefruit juice
½ oz fresh lime juice
½ oz rosemary simple syrup
Salt rim
Garnish with a torched grapefruit twist & rosemary sprig
DIRECTIONS:
Add all ingredients to an ice filled mixing glass. shake thoroughly and strain over a large ice cube in salt rimmed rocks glass, torch grapefruit peel and garnish with rosemary sprig.
Chipotle Chicken Flatbread. Photo courtesy of Family Features
By Heidi Sutton
As the weather turns the corner and temperatures rise, opportunities for dining outdoors and soaking up the sunshine abound. Patio meals often mean fresh flavors, making spring a perfect time for heading outside with your favorite seasonal dishes.
Recipes for Chipotle Chicken Flatbread and Flatbread with Caramelized Onions, Bacon and Arugula make for a perfect al fresco meal. Prepared along with a fresh salad or simply enjoyed by itself, they are simple to make and let home chefs skip complicated kitchen duties without skimping on flavor.
Chipotle Chicken Flatbread
YIELD: Makes 2 servings
INGREDIENTS:
2 naan flatbreads
2 cups shredded mozzarella cheese
1 clove garlic, diced
4 chicken tenders, cooked and cubed
1 pint cherry tomatoes, quartered
salt, to taste
pepper, to taste
1/2 cup ranch dressing
1 1/2 teaspoons chipotle seasoning
2 tablespoons cilantro leaves, chopped
DIRECTIONS:
Preheat oven to 375 F. Place parchment paper on baking sheet and add flatbreads. Sprinkle cheese on flatbreads. Top with garlic, chicken and tomatoes. Season with salt and pepper, to taste. Bake 16 minutes until cheese is melted. In small bowl, mix ranch and chipotle seasoning.Drizzle ranch dressing on flatbread and sprinkle with cilantro leaves.
Flatbread with Caramelized Onions, Bacon and Arugula
YIELD: Makes 2 to 3 servings
INGREDIENTS:
1 tablespoon butter
1/2 tablespoon olive oil
1 large sweet onion, sliced
1/2 teaspoon balsamic vinegar
1 naan flatbread (rectangular shape)
1 cup cheddar cheese, shredded
1 cup fontina cheese, shredded
4 slices bacon
arugula
olive oil
lemon juice
DIRECTIONS:
To make caramelized onions: In pan over medium-high heat, heat butter and olive oil. Add onions and let sit about 5 minutes. Once onions start sweating, turn heat to low and cover pan. Cook onions to deep golden brown, stirring every 10-15 minutes. With 10 minutes left, stir in balsamic vinegar.
To make flatbread: Preheat oven to 425 F. On flatbread, layer cheese, bacon and caramelized onions. Bake 13-15 minutes, or until cheese is bubbly and edges are golden brown. Toss arugula with olive oil and lemon juice before placing on flatbread.
Grapevines at Pindar
Vineyards in Peconic.
File photo by Alex Petroski/TBR News Media
By Bob Lipinski
Bob Lipinski
Long Island stretches across the land mass of the same name, located east of New York City, and separated from Connecticut by the Long Island Sound.
The Atlantic Ocean, Long Island Sound, and the Great Peconic Bay moderate temperatures to ward off frost. It also cools the vines during the hotter summers and barricades against warm southerly currents. The climate is warmer than elsewhere in New York, allowing for the growing of many premium grape varieties, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Malbec, Chardonnay, Sauvignon Blanc, Gewürztraminer, and Riesling.
Long Island has over 2,500 acres of vineyards and more than 60 wineries. Most of the vineyards are concentrated on the island’s eastern half. Long Island wine country includes the North Fork, South Fork, Nassau County, and western Suffolk County. There are three distinct American Viticultural Areas or AVAs. The larger “Long Island” AVA (established 2001) covers Nassau and Suffolk Counties, and splits into two narrow forks (north and south). Each fork has its own sub-AVA: the “North Fork of Long Island” (1986) and “The Hamptons, Long Island” (1985) in the south.
Grapes were grown on Long Island in colonial times and “Moses the Frenchman” Fournier had extensive vineyards in Eastern Long Island in the eighteenth century and it is speculated that he grew Vitis vinifera grapevines.
In the early 1800s, William Robert Prince experimented extensively with many varieties of grapes in Flushing, Queens. Through his catalog, he even offered a Zinfandel that was known as “Black St. Peter.” Over the decades, small backyard vineyards flourished, but it wasn’t until the mid-1900s that commercial grape-growing began.
In the early 1970s, local farmer and grape-grower John Wickham, who had years earlier obtained and planted a selection of table grapes from Cornell University, met Alex and Louisa Hargrave. He is credited with introducing the Hargraves to the North Fork’s climate and soil, which was excellent for grape-growing.
The Hargraves purchased a 66-acre potato farm near Cutchogue and in 1973, they planted 17-acres of Cabernet Sauvignon, Pinot Noir, and Sauvignon Blanc grapevines and became Long Island’s first commercial winery. Hargrave Vineyards officially opened in 1976 for wine sales. Since then, dozens of vineyards have been planted and opened, each with a remarkable story and a multitude of wines to try.
Today, Long Island wineries offer many types of wine including red, white, rosé, sparkling, and dessert. Be certain to visit and try a sampling of each.
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].
This Sunday is Mother’s Day, a celebration to honor the woman who made you, well, you. After the Mother’s Day brunch is arranged and the cards and flowers are picked out, it’s time to show your mom just how much she means to you by making a dessert fit for a queen. Here are three delicious ideas.
Upside-Down Honey Cheesecakes
Recipe courtesy of Bon Appétit
Upside-Down Honey Cheesecakes
YIELD: Makes 12 servings
INGREDIENTS:
1 cup sugar
1/3 cup honey
1/4 cup (1/2 stick) unsalted butter
1/3 cup water
3 8-ounce packages cream cheese at room temperature
2/3 cup (packed) golden brown sugar
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Assorted fresh berries (for garnish)
DIRECTIONS:
Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
Add enough hot water to pans to come halfway up sides of ramekins.
Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour.
Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Strawberry Shortcake Cupcakes
Recipe courtesy of Redbook
YIELD: Makes 12 servings
INGREDIENTS:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2/3 cup sour cream
Topping
1 quart strawberries, hulled, thickly sliced
1/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 cups cold heavy cream
3 tablespoons confectioners’ sugar
1 tablespoon vanilla extract
DIRECTIONS:
Heat oven to 350° F. Line 12 standard muffin cups with paper liners. In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners’ sugar, and vanilla until soft peaks form.
Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
3 tablespoons Chambord, or other raspberry-flavored liqueur
DIRECTIONS:
Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens – about 25 minutes.
Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firmat least 4 hours.
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