Food & Drink

Officials cut the ribbon marking the opening of Stop & Shop. Photo by Rohma Abbas

Stop & Shop is a go in Huntington village.

Stop & Shop on Wall Street in Huntington is open for business. Photo by Rohma Abbas
Stop & Shop on Wall Street in Huntington is open for business. Photo by Rohma Abbas

On Friday morning, store officials marked the grand opening of the grocery’s newest Huntington location on Wall Street, where Waldbaums once was.

Employees were all smiles as Fred Myers, the store’s manager, cut a ceremonial ribbon to celebrate the business’s opening. He thanked the staff for helping prepare the store for its first day. He also presented a check for $2,000 to National Youth Empowerment, Inc., a Huntington Station organization.

“We’re excited to serve Huntington,” he said.

Offering a better selection of organic foods and sporting a sleeker, more sophisticated and flowing layout than some of its sister stores on the Island, Stop & Shop seeks to serve its patrons in new ways.

“It’s just what the customer wants,” Tony Armellino, the company’s district director said.

A look inside Stop & Shop in Huntington. Photo by Rohma Abbas
A look inside Stop & Shop in Huntington. Photo by Rohma Abbas

Stop & Shop also has stores in Dix Hills, East Northport, Northport and Woodbury.

Shoppers who came by to pick up some groceries on Friday morning said they liked what they saw. A longtime patron of Wauldbaums, Susan Collins, of Huntington, said the store looks great.

“I like the people who work here,” she said, noting that the company retained much of the Wauldbaums staff. She especially likes that the company preserved the Wauldbaums deli staff, “because they make going to the deli fun and not a chore.”

Angel Schmitt, another Huntington shopper, said she thinks they did a “great job” with the store design.

A look inside Stop & Shop in Huntington. Photo by Rohma Abbas
A look inside Stop & Shop in Huntington. Photo by Rohma Abbas

“It’s so clean and it’s very convenient for me.”

This location was just one of six the company was expected to open today, according to Tom Dailey, of C&S Wholesale Grocers, and one of 25 stores to open in the greater New York region after the end of a five-week period.

Dailey said he feels it’s going to be a nice store, in part because of its size — its not too big or small.

“Grocery stores are communities,” he said. “This still feels like a store that’s part of a community where you’re not walking into a warehouse.”

Tour guide Dan Sheehan on one of his tours with the Northport Historical Society. Photo from Northport Historical Society

The Northport Historical Society is hosting a Jack Kerouac-guided walking tour through Northport Village on Sunday, Nov. 1, at 2 p.m. and 4 p.m.

The Kerouac Crawl event will include stops at various drinking establishments including Gunther’s Tap Room, where the famous literary figure frequented, as well as Rockin’ Fish, Skipper’s Pub and more.

Northport resident Dan Sheehan will lead the tour and he will include a thorough history of Main Street’s dynamic during Kerouac’s time in Northport.

The fee is $25 for members and $30 for nonmembers, and includes the tour, refreshments at the museum and a souvenir.

by -
0 915

By Bob Lipinski

Burgundy, a historic wine-producing region of France, is located in the central eastern part of the country just southeast of Paris. Burgundy is one of France’s six major wine-producing regions, making red and white dry wines, along with dry sparkling wines. Most red wines are produced from pinot noir grapes and most white wines are produced from chardonnay grapes. Approximately 80 percent of wine produced there is red.

Burgundy has a lengthy wine-making history that dates back nearly 2000 years. Some of the world’s most famous wine villages and vineyards are located in Burgundy, and many can trace their origins back to the Christian monks of the Middle Ages. One district of great importance is the Côte d’Or or the “golden slope” of Burgundy. It is divided into two sectors: the Côte de Nuits (north) and the Côte de Beaune (south).

I recently had the opportunity to taste the wines of Domaine Faiveley located in the Côte de Nuits, which was founded in 1825 by Pierre Faiveley. The winery owns approximately 330 acres of vineyards and produces nearly 50, dry red and white wines. My tasting notes follow:

“The first duty of wine is to be red. The second is to be a Burgundy.” — Alec Waugh, 1898–1981, British novelist, “In Praise of Wine,” 1959

2013 Bourgogne Blanc: Clean, crisp bouquet of pineapple and citrus. Overtones of almonds and green apple in the mouth.

2013 Gevrey-Chambertin: Deep cherry-colored with a full, rich bouquet and flavor of black cherry, black currant and spices; powerful and structured with a firm tannic backbone and ever-present earthy notes.

2013 Mercurey Blanc: Light yellow in color with a bouquet and taste of citrus, apples and butter. A sort of minerally flavor is present with a great finish and lingering aftertaste.

2013 Meursault “1er Cru Blagny”: Light lemon color with a fresh bouquet of grass, almonds, lemons and green apples. Light-bodied with a pleasing flavor of pineapple, lime and pear.

2013 Nuits-Saint-Georges “1er Cru Aux Chaignots”: Ruby-colored with a bouquet of blackberry, blueberry, violets and cedar. Dry, medium-bodied with plenty of fruit, hints of black pepper and oak.

Burgundy also produces some fine cheeses, most of which are considered farmhouse with strong, rustic aromas and flavors. Recommendations are:

Aisy Cendré: A thin disk-shaped cow’s milk cheese with a creamy white interior and soft texture. It is very strong smelling with a tangy flavor. The cheese is cured with marc and then stored in grapevine ashes (or cendré) until it matures.

Bleu de Bresse: A cow’s milk cheese with a dusty, white exterior, sometimes foil wrapped. Small wheels or cylinders with a velvety and creamy texture. In 1950, Bleu de Bresse was developed to compete with the Italian gorgonzola.

Bouton-de-Culotte: A goat’s milk cheese from the Mâcon area. It is made into shapes resembling “trouser buttons,” which is soft when young but becomes dry and crumbly with age. It has a grayish-brown exterior with blue specks and a pale yellow interior, with a strong peppery and nutty flavor.

Époisses de Bourgogne: A cow’s milk cheese with an orange-brown, edible rind (which is washed in white wine or marc); pale yellow interior; disk-shaped. It has a strong, spicy, pungent, tangy flavor, sometimes flavored with black pepper, cloves or fennel. When aged, hints of ammonia arise. The cheese has been made in the small town of Époisses since the late 1700s.

Bob Lipinski, a local author, has written nine books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine & cheese; sales, time management and leadership. He can be reached at boblipinski.com or [email protected].

by -
0 1390
One of the tables at last year’s event beautifully decorated for the fall. Photo from PJCC

The annual A Taste of Port Jefferson is back and is better than ever. Now in its 8th year, the one-day event will feature food samplings and wine and beer tastings from more than 35 local shops and restaurants.

There are only two requirements — come with an empty stomach and be prepared to feel full from the delicious foods!

Presented by The Greater Port Jefferson Chamber of Commerce, the event, for ages 21 and over, will be held on Saturday, Oct. 24, from noon to 4 p.m. at the Port Jefferson Village Center at 101A E. Broadway overlooking beautiful Port Jefferson Harbor.

As in previous years, guests are invited to be judges and vote on Best Food and Drink. “Keeping the event fresh, we also have a new contest this year — voting for favorite dessert. We also have many new vendors, which is very exciting,” said Barbara Ransome, director of operations at the chamber.

Participating businesses will include C’est Cheese, The Village Way, Tommy’s Place, The Fifth Season, The Arden, Ruvo, The Amazing Olive, The Pie Pizzeria Napoletana, Penntara Lao-Thai Catering, Smoke Shack Blues BBQ, Uncle Giuseppe’s, Z-Pita, Messina Market & Catering, Cornecopia Cafe, Pasta Pasta, Costco, Custom Cafe & Deli, Danfords Wave Seafood Kitchen, La Parilla, Port Jeff Lobster House, Schafer’s and  Smoke Shack Blues BBQ.

Dessert samplings from A Cake in Time, Chocology Unlimited, La Bonne Boulangerie and Starbucks will also be available. Wine and beer tastings will be offered by Mora’s Fine Wines, the Port Jeff Brewing Co., Vine 2 Vine, Brewology295 and the L.I. Pour House.

Sponsors this year include Long Island Creative Contracting, UnitySEO Solutions, Yelp, Times Beacon Record Newspapers, Arras Agency, Jolie Powell Realty, AXA Advisors, St. Charles Hospital, Live It Up!, Smoke Shack Blues and Port Jefferson Live.

Tickets are $40 in advance, $50 at the door. For further information, call 631-473-1414 or visit www.ATasteofPortJefferson.com.

by -
0 1252

By Bob Lipinski

“A waltz and a glass of wine invite an encore.”
— Johann Strauss, 1804–1849

Although archeological evidence dates wine making and grape growing in Austria back thousands of years, its wines have always been overshadowed by those of Germany. Austria’s four major grape-growing regions are Burgenland, Niederösterreich, Vienna and Styria — each producing dry red and white wines, as well as semisweet and sweet whites, and even some very fine sparkling wines.

The major grape varieties are (whites) Grüner Veltliner, Müller-Thurgau, Welschriesling, Riesling and Weissburgunder (pinot blanc). Red grape varieties include Zweigelt, Blaufränkisch and Blauer Portugieser.

At a recent press event, I had the opportunity to taste the wines of Stadlmann, a winery that dates back to 1780, located in Thermenregion, Lower Austria. My tasting notes follow:

2014 Gruner Veltliner: A dry white wine with a spicy, fruity aroma with a flavor of green apples, citrus and grapefruit.

2014 Zierfandler: A dry white wine with a fruity aroma of oranges and peaches, with hints of citrus, honey and spices.

2014 Rotgipfler “Anninger”: A dry white wine with a subtle aroma of apples and pears; light-bodied with a fruit flavor of apricots and peaches.

2013 Rotgipfler “Tagelsteiner”: A dry white wine with an intense aroma of apricots and melon. Flavors of mint, green olive and pears abound.

2013 Pinot Noir Classic: Crimson-colored with a distinctive bouquet and taste of blueberry, cranberry and wild cherries. Dry and soft in the mouth with flavors of cola, dried fruits, plums and spices.

While Austria produces many cheeses, most, unfortunately are not imported. I have three cheeses below, which can be found (not in a supermarket) in cheese shops that will easily pair with any of the above wines. Before serving the cheese, allow it to sit for 30 minutes to one hour at room temperature, which will soften the texture, release the aromas and maximize the flavor.

Mondseer: A soft, disk-shaped, cow’s milk cheese with a yellow-tan exterior and yellow interior with few irregular holes. It has a very pungent and robust flavor, and, when sold in small wooden boxes, it is known as Mondseer Schachtelkäse. It was first made in Salzburg in 1830 and named after the monastery of Mondsee.

Saint Michael: A wheel-shaped, cow’s milk cheese with a brown rind and no internal holes. It is smooth-textured with a pleasant, but mild flavor.

Tiroler Graukäse: A most unusual cow’s milk cheese made from sour-milk curds that are washed with Penicillium mold during the ripening period. Square-shaped with a gray exterior and a very strong, pungent odor and very sharp, piquant, tangy, sour taste. Graukäse translated means “gray cheese.”

Bob Lipinski, a local author, has written nine books, including “101: Everything You Need to Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He 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].

by -
0 1108
Daniel, 2, and his sister Mia, 4, from Port Jefferson Station show off their apple craft. Photo by Heidi Sutton

The gorgeous weather last Sunday drew hundreds of people to the 26th annual Long Island Apple Festival in Setauket. The Sherwood-Jayne Farm on Old Post Road, which has its own apple orchard dating back over 100 years, was the perfect backdrop for the event. The festivities were hosted by the Society for the Preservation of Long Island Antiquities, Homestead Arts and the Three Village Historical Society.

Children enjoyed the festivities by taking a pony ride and hay ride, making an apple-themed craft, getting their faces painted and watching sheep get sheared. Many took part in potato sack races and good old-fashioned games like Red Light Green Light and bobbing for apples. Storytelling by the staff at Emma S. Clark Library was held throughout the day.

Jean Benner, a member of Homestead Arts, was at her usual spot helping the children make apple head dolls. “This has always been such a joyful time because it is three organizations working together with volunteers … I’ve always looked forward to the Apple Festival for that spirit of community,” she said. Volunteers included members of the Ward Melville Key Club and Art Honor Society, the East Setauket Fire Department and Seatuck Environmental Association.

The adults had fun too, enjoying traditional music by Home Grown String Band and Larry & Mary, sampling apple cider and apple fritters, touring the Sherwood-Jayne farmhouse and barn, visiting various vendors and taking a guided hike through the farm’s new nature trails.

The highlight of the day was the apple pie contest with a total of eight pies vying for the top prize. This year’s panel of judges included last year’s first place winner Kevin Henry. Top honors for best tasting pie went to James Goddard of Middle Island, followed by second-place winner Rosemary Ullrich of South Setauket and third-place winner Alyssa Turano of Setauket. The winner of the best looking pie, which was voted for by the festivalgoers, was Michelle Miller of Setauket.

The pies were then auctioned off one by one for between $25 and $50. Along with the pie, the winning bidders also received prizes including gift certificates to Theatre Three in Port Jefferson, CM Performing Arts Center in Oakdale and Bone Fish Grill in Lake Grove.

Bob Benner of Homestead Arts, who organized the games along with his son Sam and auctioned off the pies, summed it all up perfectly, “Beautiful weather, people had a really good time and that’s what we’re here for.”

by -
0 1043

By Bob Lipinski

Every Mediterranean country, in addition to California, and even Chile and Argentina, grow olives and produce various types of olive oil, including the much-praised “extra-virgin oils.” They are available in local supermarkets, as well as gourmet shops, and even stores specializing in these green-gold colored offerings.

Extra-virgin oil comes from a cold, first-pressing of olives, crushed using the traditional millstone method. The oil that comes from this first cold-pressing qualifies as extra-virgin if it contains not more than 0.8 percent of oleic acid. This cold-pressing method also produces an olive oil that retains both its intense natural aroma and a delectable flavor. Extra-virgin olive oil must also meet other high standards of flavor, color, and aroma. The color of an extra-virgin olive oil usually ranges from a deep golden to dark green; color however, is no indication of quality.

Extra-virgin olive has a low smoking point and is not recommended for frying and especially not deep-frying. Add it after cooking to finish a dish and add a rich, deep, fruity-olive flavor. In a shallow bowl, I like to add one cup extra-virgin olive oil, a head of mashed roasted garlic, grated parmigiano-reggiano cheese, fresh black pepper, a hint of salt and hot pepper flakes. I mash it all up and spread over freshly toasted bread with a glass of red wine.

Balsamic vinegar is not wine vinegar, but rather vinegar made from the juice of freshly pressed grapes that is filtered and boiled, with no fermentation taking place during the process. After the juice has been reduced, it is aged in various types and sizes of barrels, for many years. Some of the barrels used are oak, chestnut, ash, cherry, and even mulberry, each imparting a different flavor and subtle nuance. These red-brown, pungent vinegars with a robust, sweet-sour flavor have been made in Modena, Emilia-Romagna, Italy for than 1,000 years.

Balsamic vinegars are great in salads, to dress grilled vegetables and meat. Older versions are great lightly drizzled over some fresh chunks of Parmigiano-Reggiano cheese or even sweet strawberries for a special treat.

With olive oil and balsamic vinegar “It’s about tasting.”

Bob Lipinski has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple.” He conducts training seminars on Wine, Spirits, and Food; and is available for speaking engagements. He can be reached atwww.boblipinski.com or [email protected].

Photos by Mark D’Angio and Victoria Espinoza

Cow Harbor Weekend kicked off this past Saturday, Sept. 19 in Northport with the Great Cow Harbor 10K Race. Hundreds participated, some dressed in costumes. The festivities continued on Sunday, Sept. 20 with the Cow Harbor Day Parade. Many floats included congratulations to Northport Village Police Chief Ric Bruckenthal, who is retiring on Sept. 26. Northport residents came out in large numbers, with many dogs in attendance as well, to celebrate Cow Harbor Day.

Society hosts 25th annual wine event

Huntington Historical Society Trustee Paul Warburg, right, presents Huntington Hospital Executive Director Dr. Gerard Brogan, left, with a plaque commemorating the hospital’s nearly 100 years of operation. Photo by Eric Santiago

By Eric Santiago

The Huntington Historical Society hosted its 25th annual “Evening of Wine Under The Stars” event on Friday night.

Huntington residents celebrated the town’s more than 350 years of history with a night of drinking, dancing and dining on dishes from local restaurants.

The historical society also honored Huntington Hospital, which will celebrate its 100-year anniversary next year. Hospital Executive Director Dr. Gerard Brogan was presented with a plaque commemorating the hospital’s work.

Robert “Toby” Kissam, the historical society’s president, compared the hospital’s founding to that of the society’s, saying that both were founded by groups of concerned citizens.

According to an article written by Huntington Town Historian Robert Hughes, the hospital began to take shape as early as 1904 when Huntington residents were frustrated with their lack of a dedicated hospital. In 1911, citizens launched a fundraising campaign to build their own hospital, which was eventually completed by Christmas 1915.

Historical Society Trustee Paul Warburg presented the plaque to Dr. Gerard Brogan, the executive director of Huntington Hospital.

Brogan said the hospital’s staff was honored to be recognized.

“I speak for the entire staff at Huntington Hospital when I say we see it as a privilege and big responsibility to take care of you,” he said.

by -
0 1110
Festivalgoers enjoy a pickle on a stick at last year’s event. Photo from Greenlawn-Centerport Historical Society

Calling all pickle lovers! The Greenlawn-Centerport Historical Association will hold its 36th annual Pickle Festival at the John Gardiner Farm, 900 Park Ave., Greenlawn, this Saturday, Sept. 19, from 10 a.m. to 4 p.m. (rain date Sept. 20). Sponsored by Astoria Bank, the event will feature many wonderful activities for families including  a corn maze, hay rides and a kids potato dig. The main attraction will be rides on the  beautifully restored Lollipop Farm Train.

Come hungry as there will be many types of specialty pickles on a stick, roasted corn, pies, cakes and cookies along with hot dogs, pretzels, popcorn and Kutztown Birch Beer. Peruse the antique cars and trucks on display and shop at the new farmers market. There is a $5 suggested donation for adults. Children under 12 are free. For more information, call 631-754-1180 or visit www.greenlawncenterporthistorical.org.