CLOSE
Food & Drink

by -
0 1965
Wegmans in Lake Grove is the first to open on Long Island. Photo by Heidi Sutton/TBR News Media

By Heidi Sutton

The wait is finally over. Wegmans Food Markets has announced that it will celebrate the grand opening of its Lake Grove store on Wednesday, Feb. 26 with a ribbon cutting set for 9 a.m. Located at 3270 Middle Country Road in the DSW Plaza, the 101,000 square-foot supermarket will be Wegmans’ first on Long Island. 

“We have been actively hiring and training new employees and are excited to open our doors on Feb. 26 to serve the Lake Grove community,” said store manager Dawn Cooper in a press release. 

Located in the former Fairway Market  space, the new store will employ more than 500 people in full- and part-time positions and will feature restaurant-style foods at its Market Café including sushi, pizza, chef-made salads, and sandwiches; along with a hot self-serve bar; a large produce department; and a wide variety of seafood, meat, bakery, deli, and cheese options. 

There will be an equal number of full-service and self-checkout registers and plenty of parking. Casanova the Rooster,  the company’s mascot, will greet customers at the top of every hour and there is a designated seating area to enjoy eat-in meals.

Before even opening, the Lake Grove leadership team has been focused on building relationships and getting to know and support the local community. 

Over the summer, fall, and holiday season, the team participated in festivals, volunteered at local food pantries, and sponsored the annual Pictures with Santa display at the Smith Haven Mall. 

They also formed a partnership with Long Island Cares and Island Harvest to improve food security for local families through their annual Check Out Hunger scanning and by providing donations three days a week to the food banks through their perishable pick-up program. 

“With Wegmans’ help, we will be better able to support those on Long Island experiencing hunger, including families, children, seniors, veterans, unhoused individuals, and others who need assistance,” said Bob LaBarbara of Long Island Cares.

To date, the store team has donated nearly $30,000 to over two dozen local non-profit organizations and events, including United Way of Long Island, Village of Lake Grove for the Summer and Harvest Festivals, Ronkonkoma Fire Department, Suffolk Community College Foundation, Sachem Teen Center, and United Veterans Beacon House.

“It is such a warm and welcoming community; we are enjoying getting to know the people who live here,” said Cooper. “From volunteering at events to sponsoring them, the team has done a great job building connections in the area, and we are excited to have those connections grow.”

Based in upstate Rochester, the regional supermarket chain operates over 100 locations along the east coast. The family company celebrated its 100th anniversary in 2016. 

After Wednesday’s 9 a.m. opening, the Lake Grove store will be open daily from 6 a.m. to midnight. For more information, call 631-285-1300.

by -
0 413
Chopped Chicken Taco Salad

By Heidi Sutton

As kids and parents return to busy schedules full of sports, homework and weeknight activities after winter break, building a plan for nutritious and easy meals can be challenging. 

Piecing together a menu that fuels active minds without spending hours in the kitchen is a common goal for many families. 

For a customizable kid-pleaser, turn to Chopped Chicken Taco Salad and garnish with your family’s favorite toppings. This recipe require minimal prep and calls for on-hand ingredients that provide nutrients people of all ages need to grow and maintain strong bodies and minds. 

Chopped Chicken Taco Salad

Recipe courtesy of Megan Gundy on behalf of Milk Means More

Chopped Chicken Taco Salad

YIELD: Makes 4 servings

INGREDIENTS: 

For the Dressing

1 cup yogurt, plain Greek

1/3 cup milk, buttermilk

1 tablespoon fresh squeezed lime juice

3 tablespoons chopped cilantro

2 tablespoons taco seasoning

For the Salad

2 pounds boneless skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons olive oil

1 head leaf lettuce, chopped

1 avocado, chopped into bite-sized pieces

1 cup black beans, drained and rinsed

1 cup corn

1 pint grape or cherry tomatoes, chopped

1 cup cheese, Monterey Jack or Mexican shredded cheese

tortilla strips or crushed tortilla chips, for topping

DIRECTIONS:

To make the dressing: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust lime juice and cilantro as needed. If dressing is too thick, add buttermilk one teaspoon at a time until desired consistency is reached. Refrigerate until ready to serve.

To make the salad: Season the chicken on both sides with the taco seasoning. Heat a large skillet over medium-high heat and add the olive oil. Add chicken to the pan and cook on both sides until the outside is golden brown and the chicken is cooked through. Remove chicken to a cutting board and slice into strips.

To build the salad, heap the chopped lettuce on a large platter. Sprinkle the chicken over top. Add the avocado, beans, corn, tomatoes and shredded cheese. Drizzle the dressing on top and sprinkle on the tortilla strips or crushed tortilla chips right before serving.

by -
0 719
Hoyt Farm's interpretive specialist Sheryl Brook explains the process of maple sugaring to Hauppauge Girl Scouts Troop 428 during a previous year's event. Photo from Town of Smithtown

The annual, educational Maple Sugaring classes are back at Hoyt Farm. The highly anticipated program will run on three Sundays: February 23rd, March 2nd, and March 9th, from 1:30 p.m. to 3 p.m. at Hoyt Farm Nature Preserve, located at 200 New Highway in Commack. Tickets are just $5 per person (cash only), with classes being open to the general public. Due to high demand, it is recommended that guests arrive by 1 p.m. to register.

Hoyt Farm Park Manager Jeff Gumin teaches a group about tree tapping at a previous event.
File photo by Greg Catalano/TBR News Media

“This is one of our Town’s finest and wildly popular educational programs, and it’s an experience every resident should take part in. The techniques used to make maple syrup are a cherished part of our history. Jeff Gumin, Sheryl Brook, and the entire Hoyt Farm team go above and beyond with their demonstration, making it an unforgettable experience that I highly recommend for the entire family,” said Smithtown Town Supervisor Edward R. Wehrheim.

The Maple Sugaring Program covers the history of maple sugaring, from its discovery by Native Americans to modern-day techniques. The program includes a special interactive portion for younger participants to learn about tree anatomy, chlorophyll’s role in sap production, and photosynthesis in maple syrup creation.

A unique feature of Hoyt Farm’s program is that Black Walnut trees are tapped alongside traditional Maple trees. To produce the sweetest sap, temperatures must remain below freezing at night and above 40 degrees during the day, which typically occurs during the late February to early March sugaring season.

Program Highlights:

  • Historical and Educational Demonstration: Learn the full process of making maple syrup and its importance throughout history.
  • Interactive Learning for Kids: Hands-on learning about tree anatomy, sap production, and photosynthesis.
  • Family-Oriented Experience: Open to all age groups and popular amongst school groups, scout troops, families, and nature lovers alike.

The Hoyt Farm Nature Preserve’s maple sugaring program began in the late 1970s as a single class and has since grown into an interactive, family-friendly experience open to the general public.

For questions about this and other programs at Hoyt Farm, call: (631) 543-7804. 

by -
0 358
Cherry Filled Crepes

By Heidi Sutton

What better way to celebrate Presidents’ Day on Feb. 17 than with delicious cherry-inspired recipes in salute of George Washington’s birthday!

Martha Washington’s Cherry Bread and Butter Pudding

Recipe courtesy of Martha Washington

Martha Washington’s Cherry Bread and Butter Pudding

YIELD: Makes 6 servings

INGREDIENTS: 

12 slices white bread (Pepperidge Farm or similar works best)

Butter or margarine

Cinnamon

10-oz. cherry preserves

4 eggs

2 and 2/3 cups milk

2 tablespoons of sugar

DIRECTIONS:

Preheat oven to 325 degrees F. Spray an 8 x 8 x 2-in pan with nonstick cooking spray. Cut crusts from 12 slices white bread or leave crusts on, depending on your preference. Spread butter on one side of each slice. Arrange 4 slices bread in bottom of dish and sprinkle each lightly with cinnamon. Spread a spoonful of cherry preserves on each slice. Repeat, making two more layers. Beat eggs in a medium mixing bowl. Add milk and sugar and stir until well mixed. Pour over bread and bake for 60 to 70 minutes, or until top is golden brown and the custard is set. Serve warm from the oven or serve cold.

Cherry Filled Crepes

Recipe courtesy of Milk Means More

Cherry Filled Crepes

YIELD: Makes 8 crepes

INGREDIENTS: 

For the Cherry Sauce:

16-ounce bag frozen unsweetened tart cherries

1/2 cup sugar

3/4 cup water, divided

2 tablespoons cornstarch

For the Crepes:

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 cups milk

4 eggs

3 tablespoons unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

Powdered sugar, for dusting

DIRECTIONS:

To make the cherry sauce, bring the cherries, sugar, and 1/2 cup water to a boil in a medium saucepan over medium heat. Whisk the remaining 1/4 cup of water and cornstarch and a small bowl until smooth and add to the boiling cherries. Return the mixture to a boil, stirring often, and cook until thickened. Remove from the heat and keep warm. 

To make the crepes, add all of the ingredients to a blender and puree until the mixture is smooth. Let the batter rest for 10 minutes at room temperature.

Heat a crepe pan or 12-inch nonstick skillet over medium heat and lightly coat with butter. Using a 1/3 cup measure, add batter to the pan and quickly swirl it around to completely cover the bottom of the pan evenly. Cook until the underside of the crepe is golden brown, about 3 minutes.  Loosen an edge of the crepe with a rubber spatula, then using the spatula and your fingertips, quickly flip. Cook another minute more. Slide the crepe out of the pan and repeat with the remaining batter, coating the pan with more butter as needed. 

To serve, lay two crepes open on a plate. Spoon a couple of tablespoons of the cherry sauce into the center of each crepe. Fold over each side to close the crepes. Add a little more cherry sauce to the top, then sprinkle with powdered sugar.

by -
0 746
Pictured from left, board member Richard Hamburger, Executive Director Claudia Fortunato, board member Kevin Coneys, Six Harbors owner Mark Heuwetter, and board members Peter Chase, Robert Hughes, and Toby Kissam. Photo courtesy of Lefferts Tide Mill & Preserve

The Lefferts Tide Mill & Preserve recently received a generous donation of $1,100 from Six Harbors Brewery representing a portion of the sales of the specially brewed Lefferts Tide Mill Lager sale.

The special beer was brewed by Brewery co-owner Mark Heuwetter, and introduced to the public last August at  a fundraising event at the Brewery for the Lefferts Tide Mill & Preserve. The lager was available for sale in the following months with a portion of the sale of each pint or can earmarked for the continued preservation of the mill.

“I like giving back to the history of Huntington because Six Harbors is a result of the research my wife and I did when I was just starting the Brewery,” said Heuwetter. 

“I knew the people of Huntington would be so interested in learning about the 18th century Lefferts Tide Mill that I wanted to make it known that tours of the mill are available through the Huntington Historical Society. The beer was a great way to start the conversation!” said Lefferts Tide Mill & Preserve’s Executive Director Claudia Fortunato.

If you missed a chance to get a taste of the beer, don’t worry — the fundraiser will be held again this year!  The funds raised from the Lefferts Tide Mill Lager will be dedicated to the crucial task of maintaining the mill and ensuring its doors remain open as a museum.

The Lefferts Tide Mill & Preserve is a not-for-profit organization, established in 2013, with a mission to preserve and protect an 18th century tide mill, located in the Village of Lloyd Harbor, that is the best-preserved tidal grist mill in the United States. The mill design is based on U.S. Patent No. 3 for an “automatic mill” signed by President George Washington. The mill pond has flourished into a haven for native and migratory waterfowl, contributing significantly to the region’s biodiversity.

by -
0 1054
Arianna Maffei in her lab viewing a slice of brain that shows the mark of the infusion in the gustatory cortex (identified by the red and yellow). This is one of the images which helped the researchers confirm their study data. Photo courtesy of Stony Brook University

Study findings reveal a specific signal in one brain region that may hold the key

Researchers at Stony Brook University used genetic manipulation in a laboratory brain model to demonstrate that neurosteroids, signals involved in mood regulation and stress, can reduce the sensitivity and preference for sweet tastes when elevated within the gustatory cortex – a region in the brain most involved with taste. Their findings are published in Current Biology.

According to senior author Arianna Maffei, PhD, Professor in the Department of Neurobiology and Behavior, studies in humans suggest that the preference for certain foods influences how much we eat and that decreased sensitivity to taste is often associated with overconsumption, which may lead to obesity. Currently there is limited knowledge of how brain activity contributes to the differences in taste preference.

Determining the relationship between brain activity, taste and eating habits is difficult in humans because available technology for measuring changes in brain activity does not have sufficient resolution to identify biological mechanisms. However, scientists can accurately monitor brain activity in lab mice while measuring their taste preferences.

As the biology of taste is very similar in all mammals, this approach can shed light on the human brain and taste.

In their murine model, the research team investigated neural circuits regulating the preference for sweet taste in adult brains. Their work focused on the effect of the neurosteroid allopregnanolone, which is known to be elevated in people affected by obesity.

This neurosteroid modulates brain activity by increasing tonic inhibitory circuits mediated by a specific type of GABA receptor. The team demonstrated that these GABA receptors are present in excitatory and inhibitory neurons in the gustatory cortex.

They infused allopregnanolone locally into the gustatory cortex of the mice to activate neurosteroid-sensitive GABA receptors. This manipulation reduced the model’s sensitivity and preference for sweet taste. Then they used genetic tools to remove neurosteroid sensitive GABA receptors locally, only in the gustatory cortex. This manipulation eliminated the preference for sweet taste over water.

“This reduced sensitivity and preference for sweet taste was even more prominent if the receptors were selectively removed only from inhibitory gustatory cortex neurons. Indeed, in this case mice were practically unable to distinguish sugared water from water,” explains Maffei.

Their approach confirmed that a specific type of GABA receptor is the target of neurosteroid activity and is essential for fine-tuning sensitivity and preference for sweet taste.

Maffei says their findings illustrate the fascinating ways the mammalian brain contributes to the taste experience and reveals a specific signal in a specific brain region that is essential for sensitivity to sweet taste.

Ongoing research with the models is exploring whether neurosteroids only regulate sweet taste sensation or contribute to the perception of other tastes, and/or how changes in taste sensitivity influences eating.

The research was supported by several grants from the National Institute for Deafness and Communication Disorder (NIDCD) branch of the National Institutes of Health (NIH) and was supported by NIH grants R01DC019827, R01DC013770, R01DC015234, F31 DC019518 and UF1NS115779.

The authors are members of Stony Brook University’s College of Arts and Science (Yevoo and Maffei) and of the Renaissance School of Medicine (Fontanini).

 

by -
0 435
Tiramisu

By Heidi Sutton

Romantic sentiments are expressed in many ways come Valentine’s Day. Gifts may include sparkling jewels or personalized prose, but a homemade dessert from the kitchen can win over hearts as well. Here are two delicious recipes to try on a cozy night for two.

Tiramisu

Recipe courtesy of the American Dairy Association

Tiramisu

YIELD: Makes 9 servings

INGREDIENTS: 

6 egg yolks

1 cup sugar

1 1⁄4 cup mascarpone cheese

1 3⁄4 cup heavy whipping cream

2 12 oz packages Lady Fingers

1⁄2 cup cold espresso or strong coffee

1⁄4 cup coffee flavored liqueur

1 tablespoon cocoa for dusting

DIRECTIONS:

Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. This is your sabayon. Remove from the heat and whip yolks until thick and lemon colored. Add mascarpone to whipped yolks, and beat until combined.

In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream in the mascarpone-sabayon mixture and set aside.

Mix the cold espresso with the coffee liquor, and dip the lady fingers into the mixture just long enough to get them wet; do not soak them! Arrange the lady fingers in the bottom of a 8 inch square baking dish (or 6X9). Spoon half the mascarpone cream filling over the lady fingers.

Repeat the process with another layer. Refrigerate 4 hours or overnight. Dust with cocoa before serving.

Dark Chocolate Souffle

Recipe courtesy of Culinary.net

Dark Chocolote Souffle

YIELD: Serves 2

INGREDIENTS: 

1/2 tablespoon extra light olive oil plus additional for coating pan

1/4 cup granulated sugar plus additional for coating pan

4 ounces 70 percent cocoa dark chocolate

1 ounce 30 percent heavy cream

3 egg whites

2 egg yolks

pinch of cream of tartar

DIRECTIONS:

Heat oven to 375° F. Grease two 6-ounce ramekins with olive oil and dust with sugar. In double boiler, melt chocolate, 1/2 tablespoon olive oil and cream; let cool. 

Using electric mixer, beat egg whites until soft peaks form. Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 cup sugar and cream of tartar. Pour into prepared ramekins; bake 15 minutes.

Tips: This recipe can be easily doubled. Garnish with fresh berries, if desired.

 

by -
0 593
METRO photo
Lifestyle modifications including diet can help

By David Dunaief, M.D.

Dr. David Dunaief

In my practice, many patients have resisted telling me they suffered from erectile dysfunction (ED). However, it’s a common problem. Because it can indicate other medical issues, it’s important that you share this information with your doctor.

ED affects about 24 percent of men, on average. If it occurs less than 20 percent of the time, it is considered normal; however, if it occurs more than 50 percent of the time, you should seek help (1). 

Of course, there are oral medications for ED. You’ve probably seen the ads for approved medications, including sildenafil (Viagra, or the “little blue pill”), tadalafil (Cialis), vardenafil (Levitra, Staxyn), and avanafil (Stendra). They work by causing vasodilation, or enlargement of blood vessels, which increases blood flow to the penis. Unfortunately, this does not solve the medical problem, but it does provide a short-term solution for those who are good treatment candidates.

ED’s prevalence generally increases with age. An analysis of the 2021 National Survey of Sexual Wellbeing found that ED affected 12.7 percent of 35-44-year-olds, increased to 25.3 percent of 45-54- year-olds, 33.9 percent of those aged 55-64, 48 percent of those aged 65-74, and 52.2 percent of those aged 75 and older (2).

So, what contributes to the increase as we age? Disease processes and drug therapies.

What is the connection between medical conditions and ED?

Chronic diseases can contribute significantly to ED. ED might also be an indicator of disease. Typical contributors include metabolic syndrome, diabetes, high blood pressure, cardiovascular disease and obesity. In the Look AHEAD trial, ED had a greater than two-fold association with hypertension and a three-fold association with metabolic syndrome (3). In another study, ED was associated with a 2.5-times increase in cardiovascular disease (4).

Patients with ED had significantly more calcification, or atherosclerosis, in their arteries when compared to a control group in a randomized clinical trial (RCT) (5). They were also more than three times as likely to have severe calcification. In addition, they had more inflammation, measured by C-reactive protein. 

Which medications contribute to ED?

About 25 percent of ED cases are thought to be associated with medications, such antidepressants, NSAIDs (e.g., ibuprofen and naproxen sodium), and hypertension medications. Unfortunately, the most common antidepressant medications, SSRIs, have significant impacts on ED. 

The California Men’s Health Study, with over 80,000 participants, showed that there was an association between NSAIDs and ED, with a 38 percent increase in ED in patients who use NSAIDs on a regular basis (6). The authors warn that patients should not stop taking NSAIDs without consulting their physicians.

Also, high blood pressure drugs have a reputation for causing ED. A meta-analysis of 42 studies showed that beta blockers have a small effect, but thiazide diuretics (water pills) more than doubled ED, compared to placebo (7).

How can diet affect ED?

The Mediterranean-type diet has been shown to treat and prevent ED. It’s a green leafy alternative to the little blue pill. Foods are rich in omega-3 fatty acids and high in monounsaturated fats and polyunsaturated fats, as well as fiber. Components include whole grains, fruits, vegetables, legumes, walnuts, and olive oil. 

In two RCTs lasting two years, those who followed a Mediterranean-type diet experienced improvements in their endothelial functioning (8, 9). They also experienced both lower inflammation and lower insulin resistance.

In another study, those who had the highest compliance with a Mediterranean-type diet were significantly less likely to have ED, compared to those with the lowest compliance (10). Even more impressive was that the group with the highest compliance had a 37 percent reduction in severe ED versus the low-compliance group.

A study of participants in the Health Professionals Follow-up Study looked closely at both the Mediterranean-type diet and the Alternative Healthy Eating Index 2010 diet, which emphasized consuming vegetables, fruits, nuts, legumes, and fish or other sources of long-chain fats, as well as avoiding red and processed meats (11). At this point, it probably won’t surprise you to hear that the greater participants’ compliance with either of these diets, the less likely they were to experience ED.

References:

(1) clevelandclinic.org. (2) J Sex Med. 2024;21(4): 296–303. (3) J Sex Med. 2009;6(5):1414-22. (4) Int J Androl. 2010;33(6):853-60. (5) J Am Coll Cardiol. 2005;46(8):1503. (6) Medicine (Baltimore). 2018 Jul;97(28):e11367. (7) JAMA. 2002;288(3):351. (8) Int J Impot Res. 2006;18(4):405-10. (9) JAMA. 2004;292(12):1440-6. (10) J Sex Med. 2010 May;7(5):1911-7. (11) JAMA Netw Open. 2020 Nov 2;3(11):e2021701.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com or consult your personal physician.

by -
0 1136
Pexels photo

By Bob Lipinski

Bob Lipinski

Yes, I know it’s winter, with bitter cold days and even colder nights, and some parts of the country are probably experiencing snow or ice, which makes things even colder and more miserable.

Now, do people near the equator only drink chilled white wine and those near the poles drink only room temperature red wine? Certainly not to both statements.

Yet, during cold weather, we still drink cold beer, and we serve most of our cocktails cold or very cold, especially a martini, which we drink “arctic cold.” So, what’s wrong with serving a glass of a chilled white or red wine?

Here are some chillable wines for cold weather…

2022 Brigid ‘Pinot Noir,’ Marlborough, New Zealand. (9.5% alcohol; 80 calories per serving) Has a “Nutrition Facts” chart, like on a box of cereal, displayed on the back label. Light ruby with notes of cranberry, dried flowers, citrus, and tart cherry with hints of herbs and wet earth. A flavorful, easy to drink wine. A great accompaniment to cheese fondue.

NV Riunite Lambrusco, Emilia-Romagna, Italy. A perennial favorite since the 1970s. Although I’m not a stranger to this wine, I’ve not had a bottle in many years. It’s frizzante (lightly effervescent) and semi-sweet, with a luscious aroma and flavor of raspberry, rhubarb, and plum, with a bitter almond aftertaste. Try with a dish of salami, mortadella and provolone.

2024 Georges Duboeuf ‘Beaujolais Nouveau,’ France. (Made from Gamay grapes). Bright red colored; intensely fruity with hints of cherry, cotton candy, hibiscus, and red lollipops. Aftertaste of boysenberry, red currants, and spices. Drink with a spicy pepper, grilled cheese sandwich.

2020 Domaine Sérol ‘Oudan’ Côte Roannaise, Loire Valley, France. (100% Gamay grapes.) Oudan is a plot of hillside land on granitic soil, first planted by Stéphane Sérol over 20 years ago. Cherry-colored with a fruity aroma and taste of strawberry, red apple, and herbs. Hints of black pepper, potting soil, and fennel. A Margherita pizza says it all!

2023 Quinta da Lixa, Alvarinho ‘Pouco Comum,’ Vinho Verde, DOC, Portugal. Perfumed, with notes of honeysuckle, white peach, lemon, orange, and pear. Hints of green peas and pineapple. Pairs well with fish tacos.

2023 Quinta d’Amares, ‘Loureiro’ Vinho Verde, DOC, Portugal. Light citrine color; notes of perfume, lemon, bay leaf, and apricot. Nuances of minerals, peach, and melon. A delightful wine for hot and cold weather. Serve with a hearty bowl of fish chowder.

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].

Prev1...345...105Next Page 4 of 105
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©