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Warm Farro Salad with Grapes and Delicata Squash

By Heidi Sutton

An ancient wheat grain that has origins in Mesopotamia, farro is a fabulous, low calorie source of fiber, helps with heart health, blood sugar management and aids digestion. The cooked farro in the following salad recipes makes it a complete meal, adding a wholesome, nutty flavor.

Warm Farro Salad with Grapes and Delicata Squash

Recipe courtesy of California Table Grape Commission

Warm Farro Salad with Grapes and Delicata Squash

YIELD: Makes 8 servings

INGREDIENTS: 

3 pounds delicata squash cut lengthwise, seeded and cut into 1/2-inch slices

3 1/2 tablespoons olive oil divided

1 teaspoon coarse salt divided

1/2 teaspoon black pepper divided

1 pinch cayenne pepper

1 1/2 cups farro

2 cups water

3 1/2 tablespoons lemon juice

1 teaspoon lemon zest

1 1/2 cups halved California grapes

1/2 cup chopped parsley

DIRECTIONS:

Heat oven to 425 F. On sheet pan, toss squash with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper and cayenne pepper. Spread into single layer and roast 10-15 minutes, or until bottoms are browned. Turn squash and roast 10-15 minutes, or until browned and tender.

While squash is cooking, combine farro, water and remaining salt. Bring to boil, reduce to simmer, cover and cook until farro is tender, 25-30 minutes. Drain leftover water and transfer to large bowl. Add squash, remaining olive oil, remaining pepper, lemon juice, lemon zest, grapes and parsley and toss well.

Note: Acorn or butternut squash may be substituted for delicata squash.

Cold Farro Salad with Pears and Raisins

Recipe courtesy of Elyse Sutton

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup farro

2 chopped pears

1/4 cup golden raisins

2 thinly sliced celery stalks

1/2 cup chopped parsley

1/2 cup shredded Parmesan or goat cheese

3 tablespoons olive oil

3 tablespoons apple cider vinegar

salt and pepper

DIRECTIONS:

Cook the farro as directed. Drain well and transfer to a large bowl to cool. Add pears, raisins, celery stalks, parsley, cheese, olive oil and apple cider vinegar and toss well. Season with salt and pepper. 

High Energy Salad Bowl

Recipe courtesy of Lori Yates

High Energy Salad Bowl

YIELD: Makes 1 serving

INGREDIENTS: 

2 1/2 oz (about 2 cups) fresh chopped kale or baby spinach

1/4 medium orange, sliced

1/2 cup cottage cheese

1/3 cup steamed asparagus spears cut into 2-inch pieces, chilled

1/4 cup cooked farro, chilled

1/4 cup fresh cherries pitted and halved, or blueberries

2 tablespoons slivered almonds or pecans, toasted

2 tablespoons raspberry vinaigrette

DIRECTIONS:

In serving bowl place kale or spinach. Arrange orange slices, cottage cheese, asparagus, farro, cherries or blueberries and almonds or pecans on top. Just before serving, drizzle with vinaigrette.

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Daniel Gale Sotheby’s International Realty team members from the Syosset office proudly display some of their donations at the Island Harvest headquarters in Melville. 

Daniel Gale Sotheby’s International Realty (DGSIR) recently wrapped up a month-long fundraiser to collect food and funds for Island Harvest Food Bank and City Harvest, two of the region’s largest hunger relief organizations. This companywide effort brought in a scale-busting 11,778 pounds of food.  

Organized by The Daniel Gale Foundation, the competition was as friendly as it was fierce, demonstrated by the line of cars, SUVs, and vans loaded with food, each making a special delivery to Island Harvest’s Melville headquarters. Every office’s haul of non-perishable food was weighed separately to determine which office earned bragging rights for bringing in the heaviest load this year. 

“This companywide effort is one of our favorite and most heartfelt major fundraisers of the year,” explained Daniel Gale Sotheby’s International Realty CEO Deirdre O’Connell. “As a group we feel that it is our responsibility and privilege to fill the shelves at the Island Harvest and City Harvest food banks by collecting food during September’s Hunger Action Month. Every year at this time, we come together as a force in support of our less fortunate neighbors across Long Island, from Brooklyn and Queens to the Twin Forks.”

Randi Shubin Dresner, president and CEO of Island Harvest, expressed the continuing need for hunger relief organizations and the tremendous impact donations and volunteer efforts have on families experiencing food insecurity. “While Long Island is home to some of the wealthiest ZIP codes in the nation, one in ten Long Island families experience food insecurity at times. This includes some of our most vulnerable neighbors; from newborns to seniors, veterans and working families. As a community we share a responsibility to make sure that none of our neighbors go without food.”

“New York City continues to face a profound hunger crisis—particularly in the marginalized communities with one in four children experiencing food insecurity,” said Jilly Stephens, City Harvest Chief Executive Officer. “Those numbers surged during the pandemic and remain at historic highs with nearly 1.5 million New Yorkers, including more than 462,000 children, in need of assistance.” 

“For more than a century, Daniel Gale Sotheby’s International Realty has prioritized a commitment to community service,” concluded O’Connell. “In 2022 we established The Daniel Gale Foundation as a way to wholly support many not-for-profit organizations on Long Island that provide critical services to our neighbors in need. Giving is a 365-day a year activity for us.”

Following the food drive, Daniel Gale Sotheby’s International Realty again banded together for its annual bowl-a-thon fundraiser. This time, 165 bowlers across 4 different bowling alleys raised $19,000 to benefit the Daniel Gale Foundation.  

Donations to Island Harvest and City Harvest can be made online at Island Harvest donation  or

City Harvest donation. The Daniel Gale Foundation can be contacted here. 

 

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The winning entry by Peter Stango
By Arthur Gilmore
By Barbara Chadakoff
By Kim Glutz
By Kim Glutz
By Kristen McCabe
By Michael Monteleone
By Michelle Nickerson
By Michelle Nickerson
Six Harbors Label with photo by Peter Stango

This summer, the Lefferts Tide Mill & Preserve hosted a design contest for its custom brew label, created in collaboration with Six Harbors Brewing Company in Huntington.

Artists and photographers were challenged to capture the 18th-century Lefferts Tide Mill and Dam in Lloyd Harbor in its prime. To spark creativity, participants were invited to join a tour presented through the Huntington Historical Society, paddle to the end of Puppy Cove in their kayaks, or visit their website for inspiration.

Over the summer, a barge was filled with restoration tools in front of the mill. Participants were tasked with portraying the essence of the Tide Mill—whether including the barge docked for the restoration work or not—in their artwork.

The organization received twelve unique entries, each offering a different perspective on this iconic landmark. A panel of three judges from the Board reviewed the submissions and ultimately selected a stunning aerial photograph. 

“It was a beautiful setting, with the Lefferts Tide Mill looking majestic as the subject of the photo,” commented judge Toby Kissam.

The winning entry was submitted by Peter Stango, who joined the group at a fundraiser on Aug. 16 to see his artwork featured on the Lefferts Tide Mill Lager label. He explained, “It was a drone shot, with a few Photoshop adjustments to remove the work equipment and complete the walkway.”

The Lefferts Tide Mill & Preserve is a not-for-profit organization founded in 2013, dedicated to preserving and protecting an 18th-century tide mill in the Village of Lloyd Harbor. This mill is considered the best-preserved tidal grist mill in the United States. Its design is based on U.S. Patent No. 3 for an “automatic mill,” signed by President George Washington. The surrounding mill pond has become a thriving habitat for native and migratory waterfowl, playing an important role in supporting the region’s biodiversity. For more information, www.leffertstidemill.org.

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Photo courtesy of WMHO

Stony Brook Village has announced the return of its popular luncheon fashion show series, “The Lookbook Luncheons,” set to take place this November. This three-part series will showcase the latest fall styles from renowned local boutiques, offering a delightful blend of fashion and local cuisine. 

Each event will run from 12:30  p.m. to 2 p.m. at a different local restaurant, including Luca Modern Italian Restaurant (A two-course meal for $39) on Nov. 7; Country House Restaurant (A three-course meal for $45) on Nov. 14; and Mirabelle Restaurant at the Three Village Inn (A two-course meal for $35)on Nov. 21. 

Guests can look forward to enjoying a curated dining experience featuring a variety of fall fashion from Mint, Madison’s Niche, D.K. Brothers, Kate’s Vintage Rose, and Chico’s. Each luncheon will unveil new styles, making it possible to attend all three and discover the latest trends.

As attendees savor their meals, models will grace the dining spaces, showcasing stunning fall fashions and sharing insights about the looks they are wearing. The Ward Melville Heritage Organization (WMHO) will be present to share fascinating tidbits of local history connected to each dining location.  New this year, guests will have the opportunity to indulge in an enhanced culinary experience at the luncheon. They will be immersed in the captivating world of olive oil and balsamic vinegar, thanks to The Crushed Olive. Attendees will learn the benefits of olive oil and balsamic, while savoring complimentary tastings.

This event is the perfect way to prepare for Thanksgiving. Discover exquisite olive oils to enhance your holiday meals and find the ideal outfit to wear to your Thanksgiving dinner.

Reservations are required to ensure a spot at these events. Interested guests can make reservations by contacting the restaurants directly:

Luca Modern Italian Restaurant: 631-675-0435, 93 Main Street, Stony Brook Village

Country House Restaurant: 631-751-3332, 1175 North Country Road, Stony Brook

Mirabelle Restaurant: 631-751-0555, 150 Main Street, Stony Brook Village

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Vegetable Stuffed Acorn Squash

By Heidi Sutton

While pumpkin is the most celebrated squash in the fall, my favorite is acorn squash. Sweet and savory, it is rich in antioxidants including Vitamin A and C, low in calories, and can be stored for up to three months. The classic way is to cut it in half, clean out the seeds, add a dollop of butter and a splash of maple syrup or some brown sugar to the center and a pinch of salt on the outside and bake at 350 F until soft, but for the more adventurous cooks, the following recipes for this delectable squash can be a fun addition to your fall repertoire.

Roasted Acorn Squash with Crispy Sage

Recipe courtesy of Laurie McNamara of Simply Scratch

Roasted Acorn Squash with Crispy Sage

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 acorn squash

1 tablespoon extra light olive oil

2 pinches kosher salt

4 tablespoons butter, unsalted

12 fresh sage leaves

Black pepper

DIRECTIONS:

Preheat oven to 400º F. Halve both of the acorn squash and scoop out the seeds. Turn the squash cut-side-down and slice into 3/4-inch pieces. Toss the sliced acorn squash with the olive oil and a couple pinches of kosher salt. 

Arrange on a rimmed, aluminum sheet pan and roast for 25 to 30 minutes until golden and tender. (No need to flip.) Meanwhile, add the 4 tablespoons of butter into a pan over medium heat. Slowly melt and brown the butter until it reaches a deep golden color. Watch carefully so it doesn’t burn. Once the butter is golden, throw in the chopped fresh sage and cook until crispy, about 1 to 2 minutes.

Arrange the roasted acorn squash slices onto a platter and drizzle with the brown butter and crispy sage. Season with black pepper and serve immediately.

Roasted Acorn Squash Salad

Recipe courtesy of American Pecan Council

Roasted Acorn Squash Salad

YIELD: Makes 4 servings

INGREDIENTS: 

Squash:

1 acorn squash

1  tablespoon olive oil

1/4 teaspoon sea salt

Dressing:

1/2 cup raw pecan pieces

1/4 cup olive or pecan oil

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/4 teaspoon sea salt

Salad:

3-4 handfuls baby spinach

1 1/2 cups cooked farro

1 medium shallot, thinly sliced

1 ounce crumbled goat cheese

DIRECTIONS:

Heat oven to 425° F.

To create base, slice small part of one side of squash. Trim ends from squash, cut in half lengthwise and scoop out sides. Place cut-side down and cut squash into 1/4-inch thick slices. Place on sheet tray and toss with olive or pecan oil and salt. Roast until squash and peels are tender, 30-40 minutes.

While squash is roasting, heat small skillet over medium heat. Add pecans and toast, shaking pan, until nuts are fragrant. Transfer 1/3 cup of pecans to bowl and reserve remaining pecans for topping. Add oil, vinegar, maple syrup and salt while nuts are still warm. Stir vigorously and set aside.

In large bowl, combine spinach, farro, shallot, half the squash and half the dressing. Toss to combine then lay remaining squash on top of salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Vegetable Stuffed Acorn Squash

Recipe courtesy of Kristy Hegner of Chocolate Slopes

Vegetable Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS: 

2 acorn squash

1 1/2 teaspoons rubbed sage, divided

1 1/2 tablespoons olive oil, divided

Salt and pepper

1 teaspoon minced garlic

1 large onion, finely chopped

1 red pepper, finely chopped

2 cups chopped kale

1/2 teaspoon dried thyme

1 cup dry quinoa

1/2 cup cheese, Mozzarella

1/2 cup cheese, Parmesan – divided

DIRECTIONS:

Preheat oven to 400° F. Cover a baking pan with aluminum foil and spray with non-stick cooking spray. Cut each acorn squash in half, along with each side of the squash to allow them to lay flat. Place each half on the baking pan open side facing up.

Lightly coat insides of squash with about 1/2 tablespoon of the olive oil. Sprinkle 1/2 teaspoon of the rubbed sage, salt and pepper over squash. Roast squash for 50 to 60 minutes or until squash is cooked thoroughly.

Cook quinoa according to directions. Heat 1 tablespoon of the olive oil in a large skillet. Add minced garlic, onions and red pepper. Cook until vegetables are tender (about 5 minutes). Add kale and sauté until tender. Stir in cooked quinoa, Mozzarella and 1/4 cup of the Parmesan cheese to skillet.

Fill each squash half with quinoa vegetable mix. Sprinkle with remaining 1/4 cup of Parmesan cheese.

DID YOU KNOW? The seeds from an acorn squash seeds roast up beautifully and are especially flavorful. Acorn squash seeds are smaller than pumpkin seeds and the outer shell is not nearly as fibrous. When you roast the tender seeds with olive oil, they get wonderfully fragrant and crispy.

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Bethpage Turkey Drive

The Bethpage Turkey Drive to benefit the Island Harvest Food Bank will take place on Friday, November 22, from 7:30 a.m. to 6 p.m. at Bethpage’s headquarters located at 899 South Oyster Bay Road in Bethpage. This year marks the 16th anniversary of Long Island’s largest one-day food drive which to date, has donated more than 49,000 turkeys and over 236,000 pounds of food to Island Harvest which helps supply Thanksgiving holiday meals to families in our community.

Long Islanders are asked to donate frozen turkeys, non-perishable food items or cash donations. Bethpage’s Drive Through Donation Lanes will allow residents to remain in their cars while volunteers remove donations from the vehicles. The donations will go directly to Island Harvest Food Bank, which will help supply Thanksgiving meals to the more than 300,000 food-insecure Long Islanders through its distribution network of over 400 food pantries, soup kitchens, and other feeding programs on Long Island. Non-perishable food items needed include canned goods, cereal, pasta, rice, boxed juices, and shelf-stable milk (please, no glass containers).

“Last year’s drive collected a record-breaking 4,425 turkeys, a number that has not be reached since the Bethpage Turkey Drive started in 2008,” said Linda Armyn, President and CEO, Bethpage Federal Credit Union. “We are so thankful for our network of community support, both businesses and individuals, who continue to donate each year to help families enjoy a warm Thanksgiving meal. Bethpage is committed to doing everything we can to improve the lives of our friends and neighbors on Long Island. This event is special for us each year and more important than ever as the number of food insecure continues to grow.”

According to Feeding America’s 2022 Map the Meal Gap report for Long Island, there are approximately 221,190 people on Long Island who are food insecure, an increase of 58.3% from the 2021 estimate of 139,760 people. In 2022, the estimated number of children living with food insecurity is 44,780, a 63.4% increase from the estimated 27,580 children living with food insecurity in 2021.  For its fiscal year, Island Harvest Food Bank expects to distribute a record 20 million pounds of food to people who are food insecure in Nassau and Suffolk counties, far eclipsing the volume of food it provided during the pandemic.

“Bethpage Federal Credit Union’s enduring partnership has helped make a positive difference in the lives of Long Islanders facing food insecurity,” said Randi Shubin Dresner, President & CEO of Island Harvest Food Bank. “Their support and generosity, along with that of their members and Long Island’s business community, have enabled us to provide holiday-style meals – and hope for our neighbors in need for 16 years.”

Bethpage is once again issuing a Corporate Challenge encouraging local businesses and organizations to donate the largest number of frozen turkeys and non-perishables and then drop off their donations on November 22. To join the challenge, Long Island businesses and organizations can sign up here. In its inaugural year in 2023, H2M Architects & Engineers won the challenge by donating 702 turkeys. Bethpage awarded them with an ice cream truck sent to their office for all employees to enjoy.

For those unable to make a donation on November 22, or would rather show their support online, Bethpage is accepting online monetary donations. Every gift of $35 will help support a holiday meal for your Long Island neighbors. Donations can also be made at any Bethpage branch.

Patches will be given to all Girl Scouts who make a donation. Troop leaders can make a donation on behalf of troop members and bring back patches for the entire troop.

Since the first Bethpage Turkey Drive was organized in 2008, hundreds of community volunteers have come out to assist in the collection of more than 49,000 turkeys and over 236,000 pounds of food, which were then given to Long Island families facing hardship in time for the holidays. About 6,000 individuals receive food assistance from the Island Harvest Food Bank network each week.

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Pixabay photo
A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

As Halloween nears, countless front porches in neighborhoods throughout the North Shore will be adorned with pumpkins of many shapes, sizes and expressions. But soon, following Halloween but perhaps lasting until Thanksgiving, their use as ornaments to frighten, amuse, and delight will end and homeowners are faced with what to do with them. Nationally, this is no small issue, as the United States Department of Agriculture notes about one billion pounds of pumpkins are thrown away each fall. 

If you’re looking for a more environmentally beneficial alternative than putting pumpkins in your curbside trash where they can cause methane production problems, you can: 

1) Compost your pumpkins (breaking them into smaller pieces accelerates the composting process); 

2) If there’s a farm, petting zoo, or a neighbor with chickens, bring them your pumpkins to nourish their animals;

3) Leave the pumpkins in a back corner to feed squirrels and other backyard wildlife through the cold season; or

4) Consume them! Puree the flesh for soup, pie or pumpkin bread and roast and salt the seeds (high in several minerals).    

By following one of these practices you’ll conclude your celebration of the fall holiday season in a way that also celebrates the planet! 

A resident of Setauket, author John L. Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

 

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Pexels photo

By Bob Lipinski

Bob Lipinski

Anyone who enjoys cooking and creating gourmet dinners or just tinkering around the stove can transform dishes into Epicurean triumphs with wine. Chefs the world over know the value of wine and have been cooking with it daily, transforming the blandest of dishes into tasty treats. By replacing some of the liquid in the recipe with wine, you add another dimension of flavor. After all, wine is about 85 percent water, anyway.

It is not an exaggeration to say that wine will improve almost any dish; and there is nothing mysterious or complicated about using wine in cooking. Most people are reluctant to cook with wine because they don’t know which wines to use, or how to use them. Use a dry white or red wine for cooking, unless otherwise instructed by the recipe.

Cooking with wine won’t get you intoxicated (unless you’re sneaking sips from the open bottle), since heat causes the alcohol to evaporate. Alcohol vaporizes at a lower temperature than water, about 173° F.

To be certain the alcohol has evaporated, reduce the liquid to at least half. You can also pre-reduce the wine in a separate pan. Then you are not fighting time and temperature. This pre-reduced wine can be put in ice cube trays and frozen for future use.

Do not cook with wines that are spoiled. If you wouldn’t drink the wine by itself, then discard it. Using an inferior or spoiled wine risks ruining your ingredients and you make good food taste bad; the “off” flavors are transferred to the dish. Avoid using wines labeled “cooking wines,” because they are of a lower quality and usually contain added salt and potassium.

Pexels photo

There is no need to use an expensive wine for cooking. Inexpensive wines, including “wines in boxes” or “jug wines,” provide the same aroma and balance of flavors as do expensive wines. Wine is only one component in a dish and when it’s cooked, it marries with the other flavors in the food.

Finally, there is only one important objective to be realized, and that is to make a good dish taste even better. That’s what cooking with wine is all about. Experiment! Wine, not expensive to use, adds to your food’s taste, and makes for great table conversation.

Wine creates a relaxed and gracious atmosphere at the table and sets the scene for greater enjoyment of food, no matter how simple the menu may be. And remember to save a glass of wine for yourself to enjoy.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected].

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Honey Devil's Food Cake

By Heidi Sutton

It’s time to get spooky sweet with some Halloween treats like this decadent and delicious Devil’s Food Cake, a Star Wars inspired hot cocoa and a Monster Smoothie.

Honey Devil’s Food Cake

Recipe courtesy of National Honey Board

Honey Devil’s Food Cake

YIELD: Makes 10 servings

INGREDIENTS: 

1½ cups all-purpose flour

1½ cups unsweetened cocoa powder, divided

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

2 cups honey, divided

½ cup 2 percent low-fat milk

½ cup vegetable oil

2 eggs

3 teaspoons vanilla extract, divided

1 cup just-boiled water

1 cup heavy whipping cream

Milk chocolate shavings, for garnish

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. In a large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1½ cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in hot water. Divide batter between pans. Bake 25–30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.

To make the frosting, combine remaining cocoa powder, honey and vanilla, and cream in a medium bowl. Beat until thick and fluffy. Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting over sides and top. Garnish with milk chocolate shavings.

Yoda Hot Cocoa

Recipe courtesy of Deb Thompson

Yoda Hot Cocoa

YIELD: Makes 4 servings

INGREDIENTS: 

Green sprinkles

4 cups milk, any type including lactose free

1 teaspoon vanilla extract

8 ounces white chocolate chips

2 drops green food coloring

whipped cream

8 candy eyes, divided

DIRECTIONS:

Dip the rim of the glass in water. Pour green sprinkles onto a plate or into a bowl and dip the edge of the wet glass in sprinkles, coating it in green. In a medium sauce pan over medium-low heat, mix together milk, vanilla, food coloring and white chocolate. Cook, stirring often, until the white chocolate comes to a simmer and is melted. Do not let boil. Remove from heat, pour hot chocolate into prepared mugs, top with whipped cream, sprinkles and two candy eyes

Monster Smoothies

Monster Smoothies

YIELD: Makes 4 servings

INGREDIENTS: 

8 ounces milk, 2%

1 (5.3-ounce) container yogurt, low-fat pineapple Greek

1/2 cup 100% pasteurized apple cider

6 spinach leaves

1 medium frozen banana

1 pear, cored

1 avocado, pitted and peeled

DIRECTIONS:

In a blender, combine milk, Greek yogurt, apple cider, spinach, banana, pear, and avocado. Blend until smooth.

 

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Stony Brook, NY; Stony Brook University: Science on Stage member Heather Lynch

It’s time to support a great cause. The Three Village Community Trust (TVCT) will host its 20th Annual Fall Gala Fundraiser on Wednesday, November 13th at the Old Field Club in East Setauket, an event that brings together many of the area’s most prominent leaders from government, business, cultural organizations, educational institutions, and civic groups for one special evening.

This year’s Gala features two “rock stars” — the internationally renowned scientist and honored guest Heather Lynch, and the celebrated classical and jazz guitarist Steve Salerno. Attendees of the Gala will have the opportunity to hear and see both luminaries in one place.

Dr. Lynch is an acclaimed author, researcher and lecturer, who was recently named the Inaugural Director of the Collaboration for the Earth at Stony Brook University. A recipient of many academic honors, she is a well-known captivating speaker, and a leading voice in climate science. 

Music by Steve Salerno will feature jazz and classical tunes.

Steve Salerno is a world recognized classical and jazz guitarist. His wide ranging musical talents are a special feature of this year’s Gala. The Trust feels fortunate to have Steve take time off from his busy performance schedule to provide “tunes” for the evening!

The Fall Fundraising Gala is the Trust’s most important source of funding to “Protect the Places You Love.” As an all-volunteer, not-for-profit, the Trust depends on the Gala to support its projects throughout the upcoming year. 

Every Trust site benefits by this event —  Patriots Rock Historic Site, The Immigrant Factory Houses, The Hawkins Homestead, the Smith/deZafra House, the Tyler House, the Setauket to Port Jefferson Station Greenway, the Steven D. Matthews Preserve and the Bruce House. Additionally, this event helps fund the Dr. Robert and Julia deZafra Acquisition Fund which helps the Trust purchase historical properties in the future.  

Like in the past, the Gala offers attendees amazing lite bites, wine, spectacular raffle baskets and great company and is a festive way to kick off the holiday season. The winner of this year’s art raffle, a Gamecock Heirloom Chest created by Master Craftsman William Solan in his Stony Brook workshop, will also be announced. Available on the Trust’s website, the raffle tickets are $50 each and only 100 raffle tickets will be sold. The winner does not need to be present at the gala.

This unique chest at 30”long, 18”wide and 16”high was designed and built by Solan using repurposed wood from the iconic Gamecock Cottage at Shipman’s Point in Stony Brook. During the first restoration of the Gamecock cottage more than thirty years ago, Bill was the lead carpenter. Today, Bill is helping with the current renovations of the cottage by handcrafting the detailed moldings for installation on the building’s Swiss-chalet exterior.

The chest is made from quarter-sawn Douglas fir that weathered the elements at Shipman’s Point for more than half a century. Douglas fir is known for its strength and stability, and was likely sourced in Canada, and shipped to Stony Brook from the west coast. The classic box joinery is ‘fitting’ for this remarkable chest. Antique handles complete the overall design.

“This is always a fun event that brings the community together to help ‘Protect the Places We Love!’ A wonderful time for all!!” said Herb Mones, President of the TVCT.

Tickets to the event, which are $75 per person, can be purchased on the Trust’s website, www.threevillagecommunitytrust.org. For more information, call 631-942-4558, or email [email protected].

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