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By Barbara Beltrami

Of all the crustaceans and mollusks that go under the heading of seafood or shellfish, it seems that shrimp is the most popular. Shrimp cocktail, an American first-course staple served in a stemmed dish with a tangy sauce, has been around for as long as I can remember. Now it’s more popular as a trayed hors d’oeuvre.But there are myriad other preparations for this most versatile crustacean.

Years ago, when I was a young cook and wanted to impress my dinner guests, I used to make Shrimp Newburg. Swimming in its creamy sherry sauce in a large (probably fake) scallop shell or ramekin, it was a really impressive starter or entrée. Italian cooks smother shrimp with tomatoes, garlic, olive oil and a generous sprinkling of hot pepper to create fiery Shrimp Fra Diavolo. And for a quick, simple no-nonsense palate pleaser, grilled breaded shrimp served with a generous squeeze of fresh lemon juice becomes a real go-to dish for an hors d’oeuvre, appetizer or main dish.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

 

YIELD: 2 to 4 servings

INGREDIENTS: One pound large shrimp, peeled and deveined

1 teaspoon sea salt or to taste

1 teaspoon dried red pepper flakes

3 tablespoons extra virgin olive oil

1 medium onion, diced

2 cups diced tomatoes, canned or fresh

One cup dry white wine

3 garlic cloves, minced

¼ cup fresh chopped flat leaf parsley

DIRECTIONS: In a medium bowl, toss the shrimp with the salt, dried red pepper flakes and oil. Transfer shrimp, oil and seasonings to a medium skillet; cook until pink, turn and cook one more minute. Remove with slotted spoon or fork and set aside to keep warm. To the same skillet, and remaining oil, add onion, tomatoes, wine, garlic and parsley. Cook, stirring frequently, until liquid is evaporated and sauce has thickened. Return shrimp to skillet, mix with sauce and cook over medium-low heat, just until heated through. Serve over a bed of linguine, spaghetti or fettuccine.

Shrimp Newburg

Shrimp Newburg

YIELD: 4 servings

INGREDIENTS:

One pound small shrimp, cleaned and deveined

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

1½ teaspoons cayenne pepper

Salt and freshly ground black pepper, to taste

2 cups half-and-half

½ cup sherry wine

DIRECTIONS: In a medium skillet, sauté shrimp in two tablespoons of the butter; set aside to keep warm. In the same skillet melt remaining butter and combine with the flour, cayenne, salt and pepper. Gradually stir in the half-and-half; continue stirring until sauce is smooth and slightly thickened; add sherry and stir 30 seconds more. Add shrimp, stirring frequently, until they are heated through. Do not overcook. Serve with rice or angel hair pasta.

Grilled Breaded Shrimp

Grilled breaded shrimp

YIELD: 4 servings of two skewers or 8 servings of one skewer.

INGREDIENTS:

8 twelve-inch wooden skewers, soaked in hot water for one hour

1 tablespoon extra virgin olive oil

2 tablespoons unseasoned bread crumbs

2 tablespoons chopped fresh flat leaf parsley

One clove garlic, minced

½ teaspoon sea salt

Freshly ground black pepper

40 large shrimp, peeled and deveined

Lemon or lime wedges

DIRECTIONS: Preheat broiler or grill. Combine oil, bread crumbs parsley, garlic, salt and pepper. Toss shrimp with mixture to coat. Place on soaked skewers, five shrimp to a skewer, and refrigerate for 30 minutes. Grill 3 to 4 minutes, until golden brown, rotating skewers after one or two minutes. Serve with lemon or lime wedges, salad and crispy potatoes.

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In the UK and Europe, the term Swiss cheese has no meaning.

By Bob Lipinski

“What is a harp but an oversized cheese slicer with cultural pretensions?”

— Denis Norden, English comedy writer

“Swiss cheese” as we know it doesn’t really exist. It is a generic term often used in North America for any type of cheese, regardless of where it comes from, as long as it has a pale-yellow body and is literally full of holes or “eyes,” with a rubbery texture. And this holds true for both imported and “domestic” Swiss cheeses.

Most of the time the cheese is actually Emmentaler from Switzerland or Jarlsberg from Norway. In the UK and Europe, the term Swiss cheese has no meaning and asking for a “pound of Swiss cheese” would be the equivalent of saying, “I’d like a pound of Italian cheese” in Italy, whereby Italians would ask, “Which Italian cheese?”

Switzerland produces more than 450 varieties of cheese (mostly from cow’s milk) and they are not all called “Swiss Cheese.” Emmentaler, a cow’s milk cheese comes from the Emme Valley (near Bern), Switzerland, where it has been made since the fifteenth century. It has a pale-yellow exterior with large shiny holes and a natural edible rind; light yellow interior and is wheel-shaped. It is firm to very firm; with an almost elastic, smooth, plastic texture and slightly oily. Emmentaler is mild to full-flavored, with a sweet, fruity, nutty flavor. A younger and milder version is known as Baby Swiss. Genuine Swiss Emmentaler has the word “Switzerland” stamped all over the rind.

By the way, the holes in the cheese are produced by carbonic acid gas bubbles during fermentation or bacterial activity, which generates propionic acid and causes gas to expand within the curd also creates the holes. The bubbles are unable to escape, which is responsible for the “hole” formation ranging from pinhead size to dime or quarter size. They are sometimes made mechanically for appearance sake. 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.

Now my wine recommendations:

2015 Torre Santa La Rocca “Bombino Nero” Rosé (Italy): Salmon color with an intense fruity bouquet of cherry, strawberry and melon. Dry and quite flavorful; citrus, orange and raspberries abound. Great for Sunday brunch.

2012 Château Prieurs de la Commanderie (Pomerol, Bordeaux): (80 percent merlot/ 20 percent cabernet franc). Bouquet and flavor of black cherry, plums and cedar. Medium-bodied, quite smooth and very easy to drink now or in a few years. I think of lamb chops rubbed with rosemary.

2014 Komodo Dragon “Red Blend” Columbia Valley, Washington: Quite dark with a full bouquet and flavor of black currants, black cherries, chocolate and licorice. Hints of nutmeg, cinnamon, coffee and vanilla. Pair this with a porterhouse steak.

Bob Lipinski, a local author, has written 10 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].

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Bread Pudding with Stewed Fruit Compote. Photo by Barbara Beltrami

By Barbara Beltrami

If ever there was a culinary invention that deserved the prize for simplicity, nutrition, versatility, economy and popularity, it’s got to be bread pudding. Take some leftover stale bread, throw in a couple of eggs, some milk, a little sugar and butter and vanilla and you basically have the foundation for not only a delicious dessert but a pretty wholesome breakfast! Dress it up by adding raisins, nuts, chocolate chips, chopped dried fruit, cinnamon or whatever your imagination dictates. For a quick and elegant dessert, top it with a stewed fruit compote, whipped cream, ice cream, vanilla, chocolate or whiskey sauce, liqueur or just about any combination. For breakfast, crank up the nutrition with that same stewed fruit compote, fresh fruit, yogurt, maple syrup, warm milk or a little dollop of jam. Again, the possibilities and combinations are practically endless, but my very favorites are the stewed fruit compote or just fresh fruit and whipped cream for dessert … or breakfast.

Basic Bread Pudding

YIELD: 4 to 6 servings

INGREDIENTS:

2 tablespoons butter, melted plus 1 tablespoon solid butter for greasing baking dish

2 cups milk

Dash of vanilla extract

½ cup sugar

Pinch of salt

3 eggs

5 to 6 cups day-old bread, cubed

DIRECTIONS: In a medium bowl, combine the melted butter, milk, vanilla, sugar, salt and eggs. Beat until well blended. Grease a 6- to 8-cup baking dish with the one tablespoon solid butter. Place the bread in the baking dish and pour liquid mixture over it. Cover, refrigerate and let sit until bread has soaked up all or most of the liquid. Preheat oven to 350 F. Uncover baking dish and bake 30 to 45 minutes until liquid is set and bread is golden. Serve warm or at room temperature. Refrigerate and reheat any unused portion.

Stewed Fruit Compote

INGREDIENTS:

4 cups fruit, pitted, pared, cored, as applicable

½ to 1 cup sugar, depending on sweetness of fruit

Dash of vanilla extract

One cinnamon stick

Peel of half an orange or lemon, pith removed

Red or white wine or apple juice to barely cover

DIRECTIONS: Combine all ingredients in non-reactive sauce pan. Cover and simmer over low heat until fruit is soft and liquid is somewhat reduced. Remove cinnamon stick and citrus peel. Let cool. Refrigerate, covered, until ready to use. Reheat and serve hot or warm over bread pudding. Top with whipped cream if desired.

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A mug of eggnog sets the tone for the holidays

By Bob Lipinski

Bob Lipinksi

When I think of “winter drinks to warm me up,” my thoughts immediately run to sitting in a ski lodge after a day on the slopes watching the snow fall through a large picture window, while snuggled in front of a roaring fire with a warm drink in my hand.

Let’s forget the slopes for a moment and pretend you’re home; perhaps just after finishing shoveling snow, relaxing and needing something to remove the chill and warm your bones. I have just the remedy for you.

Cocktails or drinks served warm or even hot have been with us for hundreds of years; some made in the U.S. and others take their history, tradition and ingredients from far off lands. Below are some of my favorite beverages to “take off the chill.”

Eggnog: A rich, nonalcoholic dairy beverage made with egg yolks, cream and sugar and generally served during cold weather. The alcoholic version includes brandy or rum as well. The word “eggnog,” first used around 1775, is probably a corruption of “Egg-and-Grog.”

Mulled wine: (United States) A sweetened and spiced red wine drink to which sugar, lemon peel and spices such as nutmeg, cloves and cinnamon are added. It is then heated by a loggerhead and served very warm to hot. A type of mulled wine made in Austria and Germany is “glühwein.” Below are several types of mulled wine drinks … Bishop, glögg and Negus.

Bishop: (England) One of the many versions of a mulled wine popular with undergraduates at Oxford and Cambridge in the eighteenth and nineteenth centuries. It is made with port wine, sugar, spices and an orange stuck with cloves. The drink is then heated and served warm. It is a traditional beverage in England and northern Europe.

Glögg: (Nordic countries) A traditional hot-spiced drink similar to hot mulled wine usually consumed during the cold weather. It is made from a combination of aquavit or brandy, red wine, cardamom, cloves, sugar, raisins, almonds and other ingredients. Glögg is served warm in glasses containing a small cinnamon stick, raisins, currants or almonds.

Negus: (England) A hot wine (generally port or sherry) drink often sweetened and flavored with various spices, named after Colonel Francis Negus (1670–1732), an English military officer.

Hot buttered rum dates back to the 1650s in New England

Hot buttered rum: A cocktail consisting of dark rum, brown sugar, cloves, butter and boiling water, dating back to the 1650s in New England.

Hot toddy: (England) A drink dating back to the 1700s consisting of brandy, whiskey or other distilled spirits with hot water, sugar, lemon juice, cloves, cinnamon and other spices. Toddy is derived from the Hindu word “tari” used for the sap or juice of a palm tree. This sap was often fermented to create an alcoholic beverage. If you can’t find a hot beverage while out on the slopes, then perhaps look for a Saint Bernard dog, usually identified with the carrying of a small keg of brandy or other distilled spirits around its neck to give relief and warmth to stranded skiers.

Happy Holidays!

Bob Lipinski, a local author, has written 10 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].

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Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

By Barbara Beltrami

This year, come Dec. 24, there is a holiday dinner most likely waiting some place in the wings for most of us. With all the past month’s hustle and bustle and preparation, we will finally don our finest or perhaps our most comfortable and sit down to a delicious dinner with family and friends.

When I think of a holiday dinner, I think of savory aromas wafting through the house and I always think of a roast and my uncle carving it in the kitchen while we kids snatched the small pieces that fell to the side of the carving board. I think of the first course that was always tomato juice, celery and olives. Then, borne on a platter came the aforementioned roast, the gravy straight from the roasting pan, the standard roasted potatoes and boiled vegetables. It was elegant and special, but in retrospect, it wasn’t very good!. Dessert? I honestly don’t remember.

Many years later here at my table there is still the obligatory roast. But we start with something like stuffed artichokes and go on to perhaps a potato rosti (a large plate-size potato pancake) and roasted root vegetables with lots of herbs and onions. And dessert is a delving into the bounty of holiday cookies accompanied by a homemade sorbet.

No matter what or when your celebration, I wish you a very happy holiday.

Stuffed Artichokes

YIELD: Serves 8

INGREDIENTS:

8 large artichokes, washed, trimmed and stems removed, ½ inch of bottoms sliced off so chokes can stand upright

4 cups unseasoned bread crumbs

2 cups grated Parmesan cheese

½ cup chopped fresh flat leaf parsley

4 garlic cloves, minced

½ cup extra virgin olive oil

Juice of half a lemon

Coarse salt and freshly ground black pepper, to taste

DIRECTIONS: Pry the artichoke leaves apart just enough so that you can stuff in between them. Combine the bread crumbs, cheese, parsley, garlic, oil, lemon juice, salt and pepper. Stuff bread crumb mixture in between leaves. Stand the stuffed artichokes in a large heavy saucepan and carefully pour in enough water to come halfway up the artichokes. Cover and simmer at least an hour until chokes are completely soft. Serve hot, warm or at room temperature.

Potato Rosti

YIELD: Serves 8

INGREDIENTS:

2 pounds potatoes, peeled, washed and grated (use large holes of grater)

1 medium onion, grated

Salt and freshly ground black pepper, to taste

2 to 3 tablespoons butter or extra virgin olive oil

DIRECTIONS: Mix the grated potatoes, onion and salt and pepper. Let stand a few minutes. Do not worry about discoloration. Drain and squeeze excess liquid from mixture. In a large nonstick skillet (8 to 9 inches), heat butter or oil. Add potatoes and with back of large spoon, spread mixture to sides of pan so it completely covers bottom. Tuck in any stray shreds so they don’t burn. Cook over medium heat until bottom is golden brown and potatoes on top are opaque, about 10 minutes. Turn off heat.

Slide the rosti onto a large plate; cover with another upside down large plate and flip so that bottom plate is on top. Gently slide rosti back into skillet with golden side up and cook over low-medium heat until bottom is golden, about 6 to 8 minutes. Test center to be sure it’s cooked through and potatoes are soft. Slide onto serving plate and serve hot or warm.

Roasted Root Vegetables

Roasted Root Vegetables served here with pork tenderloin. Photo by Barbara Beltrami

YIELD: Serves 6 to 8

INGREDIENTS:

½ pound beets

½ pound rutabaga

½ pound butternut squash

½ pound carrots

½ pound parsnips

½ pound turnips

2 medium red onions

¼ cup extra virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

Course salt and freshly ground pepper, to taste

DIRECTIONS: Preheat oven to 400 F. Peel and remove stems or seeds, wash and cut vegetables into 2-inch chunks. In a glass or ceramic baking dish, toss together the vegetables, olive oil, balsamic vinegar, herbs, salt and pepper until everything is evenly coated. Bake, turning vegetables occasionally with spatula, until they are tender inside and slightly crisp on the outside, for 45 minutes to one hour. Adjust seasoning, if necessary. Note: Vegetable amounts can be varied and need not be exact. For instance, if you like beets but don’t like rutabagas, adjust amounts accordingly.

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Spinach-Stuffed Tomatoes

By Barbara Beltrami

Have you noticed that at holiday time everything becomes special? Think about it. It seems you’re always getting dressed up and going to some party or other. Out come the good dishes, the platters and bowls that you need a ladder, if not a GPS to get to. You’re starting to rev up for Christmas Eve or Christmas Day dinner. Everything is special … the roast you’ve ordered, those fancy hors d’oeuvres the seafood, the pasta …all the traditional ethnic dishes.

Except for the vegetables … that same old, same old broccoli, those soggy, bland green beans, those boring peas and carrots. Time to change all that and take away the bad rap veggies are always getting. They too can be special. Time to give them their moment to put on their holiday best at the dinner table and to be dressed up in their beautiful red and green (what else?) finery. Imagine tomatoes stuffed with creamed spinach and delicious roasted Brussels sprouts with chopped red pepper.

Spinach-Stuffed Tomatoes

YIELD: Serves 6

INGREDIENTS:

2 pounds fresh spinach

½ stick unsalted butter plus 1 tablespoon

6 tablespoons flour

1 medium onion , minced

6 large tomatoes

Salt and freshly ground black pepper to taste

DIRECTIONS: Preheat oven to 400 F. Thoroughly rinse spinach. Place on a steamer rack over 2 inches water. Cover and steam until tender, about 10 minutes. Place in colander or large strainer with a bowl underneath and press out as much liquid as possible. Reserve drained liquid. While the spinach is cooking, sauté the onion in the one tablespoon butter until it is opaque. Remove from heat and set aside.

Slice one inch off tops of tomatoes, then scrape out pulp; reserve and refrigerate for another use. In a small sauce pan make a roux by melting the half stick of butter; then stirring in the flour until you have a thick paste. Whisk in 1½ cups of the reserved spinach liquid (if you don’t have enough, supplement it with water from steamer. (If mixture seems too thin, add more flour but beware of lumps!)

Combine spinach, sauce and onions and mix thoroughly until the spinach is well coated but still holds its shape when scooped. Add seasonings. If any sauce is left over, reserve and refrigerate for another use. Set tomatoes in a greased nonreactive baking dish; sprinkle insides with salt and pepper. Fill with spinach mixture. Cover with aluminum foil and bake covered for 30 minutes. Uncover and bake 15 minutes more or until tomatoes are tender but not collapsed.

Roasted Brussels Sprouts with Red Pepper Confetti

roasted-brussel-sprouts-with-red-pepper-confettiYIELD: Serves 6

INGREDIENTS:

1½ pounds Brussels sprouts, trimmed and stems removed

¼ cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

Half a large fresh red bell pepper, finely chopped

DIRECTIONS: Preheat oven to 400 F. Place Brussels sprouts in baking pan; douse with oil and toss to evenly coat. Sprinkle with salt and pepper. Place in oven and roast, turning with spatula, every 10 minutes, until outsides turn golden brown and insides are tender, about 30 to 40 minutes. Remove from oven; cover and set aside. In a medium skillet, melt butter; add peppers and sauté over medium-low heat, for one minute, just enough to soften and heat through. Season, if desired. Remove cover from sprouts, place in serving bowl and top with peppers and any remaining sauté liquid. Serve hot or warm.

Arugula Salad with Sliced Avocado and Pomegranates

YIELD: Serves 6

INGREDIENTS:

2/3 cup extra virgin olive oil

1/4 cup honey

1 tablespoon balsamic vinegar

2 tablespoons freshly squeezed lemon juice

3 tablespoons pomegranate juice

1 clove garlic, peeled and lightly smashed

Coarse salt and freshly ground black pepper, to taste

6 cups arugula, washed, drained and dried

1 cup pomegranate seeds

3 avocados, peeled and sliced

Juice of half a lemon

DIRECTIONS: Make the dressing: Combine the first 7 ingredients in a jar; cover tightly and shake vigorously. Set aside. Toss the arugula and pomegranate seeds together. Arrange on six salad plates. Brush avocado slices with the juice from half a lemon to keep them from turning brown; arrange them on top of arugula and pomegranates. Shake jar of dressing vigorously again to mix thoroughly; remove garlic clove; drizzle over salad. Serve immediately.

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Wahlburgers on Route 347 in Port Jefferson. Photo by Alex Petroski

Port Jefferson Station has some new kids on the block.

The Wahlberg family, of Hollywood and boy band fame, has brought its restaurant chain to Port Jefferson Station. The “lucky 13th” Wahlburgers, as general manager for the restaurant Amani Mousa referred to it in a phone interview, is located at 4837 Nesconset Highway and opened last week. The business announced its opening with a Facebook post Dec. 8 that read “call ya mutha, we’re open.”

One of Walhburgers’ famous burgers, as seen on their menu. Photo from Wahlburgers' website
One of Walhburgers’ famous burgers, as seen on their menu. Photo from Wahlburgers’ website

The menu features choices created by the chain’s head chef, Paul Wahlberg, who is the brother of the more commonly known Mark and Donnie. Mousa said the idea behind the restaurant and its menu is to provide customers with wholesome, comfort food and an environment that preaches the Wahlbergs’ family values — with hospitality coming from the heart.

“It reflects the Wahlbergs’ lifestyle growing up,” Mousa said of the family-friendly chain, which has another New York location in Coney Island to go along with the Port Jefferson Station spot.

Wahlburgers offers fresh burgers, homemade condiments, chicken sandwiches, frappes (which can be spiked), a full bar and even macaroni and cheese named after Alma Wahlberg, the mother of the famous brothers. Some of the grill items are inspired by the father, Donald Wahlberg. All of the condiments are made in-house, from scratch, by the chef. The restaurant has several televisions around a full bar, and is decorated with photos of the entire Wahlberg family.

“While our menu has evolved, one thing that remains the same is our commitment to serving you the freshest possible meals and providing a place where your family and friends can make fond memories,” the company’s mission states on its website. “We’re not kidding when we say that making you happy, makes us happy.”

Wahlburgers' macaroni and cheese, as seen on their menu. Photo from Wahlburgers' website
Wahlburgers’ macaroni and cheese, as seen on their menu. Photo from Wahlburgers’ website

The restaurant is open for lunch and dinner, and offers a hybrid style, with full-service dining, take-out or counter service options. It is located in the building that previously played host to Road Trip American Ale House and El Dorado Bar and Grill. Port Jefferson Chamber of Commerce Director of Operations Barbara Ransome said she hopes the location finally has a partner with some staying power.

“It seems like an appropriate venue for these types of restaurants — why they’re not surviving, I’m not sure,” Ransome said. “The location is good … it’s in that area where people are looking for that type of food and it’s family-orientated.”

Ransome said Wahlburgers is not yet a member of the Port Jefferson Chamber of Commerce.

Mousa said she is excited about the location because of the shear volume of cars that pass it on a daily basis, and believes that will lead to success.

Reviews on the location’s Facebook page are mixed so far, with complaints about wait times and slow service, though some raved about the new dining experience.

“Really great burgers, delish tater tots and onion rings,” one visitor wrote. “My son loved his Thanksgiving sandwich (I tasted it, and it was indeed really, really good. I would order one.). The Fluffernutter was outrageously delicious. Our server was awesome, despite slightly slow service that I think was due to it being opening day, so I won’t hold it against the place or our server at all. All in all, a really solid burger place, a truly enjoyable meal and we will be back!”

The operations of the chain’s various locations can be observed in greater detail on the television show with the same name on A&E.

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The front entrance of Carl’s Candies. Photo by Victoria Espinoza

By Victoria Espinoza

If you’re looking to treat your sweet tooth, Northport has just the spot for you.

Carl’s Candies, at 50 Main St., has replaced the well-known Harbor Trading, when it closed its doors earlier this year.

Sisters and co-owners of Carl’s Candies, Angela Nisi-MacNeill and Gina Nisi, are no strangers to Main Street. The Northport natives jumped at the opportunity to open a candy shop together and said they have had nothing short of a blast since opening in October.

Gina Nisi and Angela Nisi-MacNeill are the co-owners of Carl’s Candies. The new candy shop replacing Harbor Trading on Main Street in Northport. Photo by Victoria Espinoza
Gina Nisi and Angela Nisi-MacNeill are the co-owners of Carl’s Candies. The new candy shop replacing Harbor Trading on Main Street in Northport. Photo by Victoria Espinoza

“When we heard the former owner was retiring and the building was up for sale, my sister took that as an opportunity to take over and keep it as a candy store,” Nisi said. “Everyone loved Harbor Trading so much, and I think the village always should have a candy store.”

Her sister said she’s had so much fun since opening at the end of October.

“I honestly don’t think I will ever get sick of it,” Nisi-MacNeill said. “I won’t get sick of coming in here every day — no matter how many years I work here. I just think that it’s fun and it’s a good creative outlet. I enjoy making candy and being creative with the window displays.”

Nisi-MacNeill was also able to get creative when a young girl came into the store suggesting they have a book exchange set up at the location.

“Her father came in with a little cardboard stand and asked if we could put it in the store, and I thought ‘I want to make it more special for her’ so we did this,” she said as she pointed to a large wooden shelf holding dozens of books and decorated with pages of other books all around it.

“It’s a really nice idea, and a lot of people are enjoying it,” she said.

Although this is the first joint venture for the sisters into co-owning a business, Nisi-MacNeill certainly has some valuable past experience as an employee of Harbor Trading back when she was a Northport High School student.

“I remember the smell of the candy store,” she said, thinking back of her time working there. “When we took over the candy store it was empty, so once we started to bring in the candy that’s when the reality hit and the memories really started coming back. Just that smell of all the candy together, it brings back really nice memories.”

“I won’t get sick of coming in here every day — no matter how many years I work here. I just think that it’s fun and it’s a good creative outlet.”

—Angela Nisi-MacNeill

Nisi-MacNeil said she is excited to get back to work in her community.

“[Northport] still maintains that old hometown feel,” she said. “That’s really hard to find.” Nisi said the shop already has a lot of regulars coming in.

The name Carl’s Candies is a tribute to the sisters’ late grandfather, Carl Foglia, another Northport native who worked at a butcher shop that used to be where Skipper’s Pub is now, as a limo driver for Northport residents, a real estate agent and more. He died in 2014.

Nisi said he would hang out in the village every day, stopping at many places like the Ritz Café.

“He was sort of like a fixture in town,” she said. “Obviously we miss him dearly, and when we saw the opportunity we agreed we had to name the shop after him.”

The co-owners said many shoppers have come in with stories and memories about Foglia. “We hear really funny stories that we haven’t heard before, which is fun,” Nisi-MacNeill said.

The sisters said there is plenty to come for the freshman candy shop. They plan to start making their own chocolate to sell in January, offer candy catering for events, set up monthly circle readings with local children’s authors, host make your own chocolate nights, sell homemade hot chocolate and more. They’ve already started creating some new ice cream flavors, the first name Tim’s Shipwreck Diner, after the popular breakfast eatery next door, which is a vanilla bean ice cream  with waffles and maple syrup ribbons in it.

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Panera Bread Regional Training Manager Lauren Trotter, second from left, and Panera Bread Vice President of Operations Greg George, center, accept a Certificate of Congratulations on the store’s behalf from Brookhaven Town Clerk Donna Lent, far left, Councilman Kevin LaValle, second from right, and Supervisor Ed Romaine, far right. Photo from Town of Brookhaven

Panera Bread opens in Selden

Panera Bread in Selden celebrated a “bread breaking” grand opening ceremony on Dec. 5. Town of Brookhaven’s Supervisor Ed Romaine (R), Councilman Kevin LaValle (R-Selden) and Town Clerk Donna Lent (R) attended the event to wish them well and presented the store with a Certificate of Congratulations. The restaurant, located at 1 College Plaza (in the same shopping center as Bob’s Stores and ShopRite) on Middle Country Road, is owned and operated by Panera Bread franchisee Doherty Enterprises and will be the chain’s 33rd Long Island location. The new location has a drive-thru window, one of only three Panera Bread locations on Long Island to have the feature, and hiring is currently underway to fill the 60 jobs at the new Selden location, according to a company statement. Call 631-698-1780 for more information.

Job Lot comes to Centereach

Rhode Island-based discount retailer Ocean State Job Lot recently celebrated the grand opening of its Centereach store. Located at 2134 Middle Country Road in part of the former Pathmark Supermarket space, the 40,000-square-foot store is the chain’s second Long Island store along with North Babylon. Ocean State Job Lot first opened for business in North Kingstown, R.I., in 1977. The chain now has 124 stores in eight states, each with between 30 and 40 employees. Using the slogan, “A Lot More for a Lot Less,” the chain asserts that it sells quality brand name merchandise at close out prices. Customers can shop for a variety of goods including clothing, housewares, food, beauty supplies and holiday items. Hours are 8 a.m. to 11 p.m. daily. For more information, call 631-467-7578 or visit www.oceanstatejoblot.com.

Project Warmth

Project Warmth, United Way’s emergency energy one-time fuel and fuel-related assistance program to help families and individuals with heat-related crises during the winter months, is currently underway. For more information, contact United Way by dialing 211 or call the Huntington Opportunity Resource Center at 631-385-2305.

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Photo by Rev. Gary Gudzik
Photo by Rev. Gary Gudzik
Photo by Rev. Gary Gudzik
Photo by Rev. Gary Gudzik

A STANDING OVATION

Suffolk Lodge No. 60 Free and Accepeted Masons hosted the 6th annual Gingerbread House contest during the 21st annual Charles Dickens Festival in Port Jefferson Village on Dec. 3 and 4. Entries were on display in the basement of the Masonic Temple on Main Street during the festival and were judged for their creativity, execution and originality by a panel of judges. Prizes were awarded in the adult category as well as the under 18 category. Edward J. Lee beat out the competition in the adult category with a miniature version of Theatre Three on a snowy winter’s day — completely edible!

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