Here are some delicious quick desserts when you just have a craving for something sweet.
No Bake Peanut Butter Bars
YIELD: 16 bars
INGREDIENTS:
1/2 cup salted butter, melted
1 cup graham cracker crumbs (about 8 full sheets)
1 cup powdered sugar
3/4 cup and 2 tablespoons creamy peanut butter (not natural style)
1 cup semi-sweet chocolate chips
DIRECTIONS: Line a 8-by-8 or 9-by-9 square baking pan with aluminum foil. Set aside. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan. In a small bowl, microwave 2 tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting. Bars stay fresh for 5 to 7 days stored in the refrigerator. Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.
Two Minute Apple Tart
Two-Minute Apple Tart
YIELD: Serves 8
INGREDIENTS:
1 refrigerated ready-to-use pie crust
1 pound apples, cored and sliced
2 tablespoons cold butter
1/4 cup granulated sugar
1 teaspoon cinnamon
DIRECTIONS:
Heat oven to 425 F. Remove pie crust from refrigerator and warm to room temperature, about 15 to 20 minutes. Unroll crust and place it on large baking sheet. Arrange sliced apples on crust, leaving about two inches of space around edge. Chop cold butter into small bits and scatter over apples. Mix sugar and cinnamon together and sprinkle over apples. Fold two-inch section of open pie crust over apples — this will not cover apples, but contain them inside crust. Bake 20 to 25 minutes until crust is golden brown and apples are just soft.
Easy Plum Tart
Easy Plum Tart
YIELD: Serves 10
INGREDIENTS:
¾ cup canned almond pastry filling
1 refrigerated premade pie crust
4 medium plums, sliced
DIRECTIONS: Spread canned almond pastry filling on pie crust (rolled out to 12 inches on parchment-paper-lined cookie sheet), leaving 2-inch border; top with plums, fold in edges, and bake at 400 F for 30 to 35 minutes or until crust is golden and filling is bubbling.
‘Drink wine in winter for cold, and in summer for heat.’
— Henry G. Bohn 1796–1884, British publisher, ‘Handbook of Proverbs,’ 1855
For centuries wines have been bottled in glass containers (bottles) and enjoyed by millions of drinkers, novices and connoisseurs alike.
Over the past few decades, wineries have sought alternative containers for consumers to enjoy their red, white and rosé (blush) wines. Some of the ideas are: aluminum cans similar to a six-pack of beer, aluminum bottles, single servings of wine in a plastic glass, plastic wine bottles, bottles made from cardboard (plastic lined), Tetra Pak cartons (they house tomato sauce), AstraPouch (Capri Sun) ceramic bottles (Lancer’s Rosé) and yes even in a paint can!
By far, the best alternative package for wine is the “bag-in-the-box” or BiB for short. BiB packaging refers to a food-grade, plastic bag hidden inside a cardboard box fitted with a tap for serving and a handle for transport. The BiB was invented by U.S. chemist William R. Scholle in 1955 for the safe transportation and dispensing of battery acid. In 1965, the idea was patented and became the Wine Box thanks to Thomas Angove (1918–2010), a winemaker from Renmark, South Australia.
BiB comes in various sizes, including 1.5-liter (2 bottles), but the 3-, 4-, and 5-liter containers are the most common. It easily fits inside the refrigerator and is ideal for dispensing a single or multiple glasses of wine. BiB is ideal for the outdoor locations where glass may not be appropriate or accepted — swimming pools, outdoor concerts, picnics, barbecues, sporting events, parks and beaches.
Once opened, BiB can easily last several weeks before a replacement is needed. In years past, the quality of some offerings was low-end, appealing to the “jug drinkers.” However, the past few years has seen not only the quality dramatically improve but also the offerings. You can purchase cabernet sauvignon, merlot, Shiraz, Riesling and many others.
Two of my recent favorite brands are Archer Roose and Bota Box:
Archer Roose Sauvignon Blanc (3-liters) Central Valley, Chile: Aroma of stone fruit and kiwi is followed by a crisp, clean flavor of tropical fruit, and lemon, with hints of tartness.
Archer Roose Carmenère (3-liter) Maipo, Chile: Full bouquet and flavor of spicy plums, black raspberries, cherries and black pepper. Medium-bodied with subtle flavors of mint, herbs and dark chocolate.
Archer Roose Cabernet Sauvignon (3-liter) Maipo, Chile: Deeply colored with a bouquet and taste of black currants, blackberries and cherries. Medium-bodied with flavors of chocolate-cherry and spices.
Bota Box Chardonnay (3-liter) California: Bouquet and flavor of baked bread, pineapple and apples. Off-dry with just the right amount of citrus to keep it interesting.
Bota Box 2014 Sauvignon Blanc (3-liter) California: Aroma and flavor of melon, mint and orange blossoms. Light-bodied with plenty of flavor.
Bota Box 2014 Night Hawk Black (3-liter) California: Ruby-colored with a luscious bouquet and off-dry taste of blackberries, cherries and jam.
Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” 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].
Strawberry french toast is an available breakfast option at The Flying Pig Café in Miller Place. Photo from The Flying Pig Café
The exterior of The Flying Pig Café features a pink and black-spotted exterior, along with a statue of a spotted pig with wings. Photo by Rebecca Anzel
A Fruity Pebbles milkshake is one featured shake of the week at Go Burger in Mount Sinai. Photo from Go Burger
The interior of Go Burger in Mount Sinai resembles the feel of the company's food truck which is stationed in Ridge. Photo by Rebecca Anzel
Go Burger in Mount Sinai is the company's first brick-and-mortar location. Go Burger also has a food truck stationed in Ridge. Photo by Rebecca Anzel
A double cheeseburger from Go Burger in Mount Sinai. Each bun is branded with the company's logo, and you can build your burger however you like it. Photo from Go Burger
Hudson Mark in Wading River, a small coffee shop, was founded by former local politician Anthony Coates. Photo from Hudson Market
The interior of Hudson Market, a coffee shop in Wading River, has an eclectic and vintage feel. Photo by Rebecca Anzel
Colorful mimosas from The Flying Pig Café. Photo from The Flying Pig Café
The interior of The Flying Pig Café in Miller Place is just as eccentric as the exterior, featuring various ceramic statutes and canvas paintings of pigs. Photo by Rebecca Anzel
By Rebecca Anzel
In an unassuming shopping center on the corner of North Country and Sound Roads in Wading River, across from the duck pond, is one of the area’s best coffee shops. It has only been opened for six weeks, but there is already a stream of locals who stop in to Hudson Market every morning for the proper cup of coffee the sign out front promises.
The space is small and smells deliciously of fresh coffee — a far cry from the accounting office the space once was. Owner Anthony Coates, who was involved in politics in Suffolk County for about 40 years, transformed the yellow-tinged off-white walls and moldy shag carpeting into a quaint, sunny spot to get a cup of coffee and read the day’s newspaper or a book, which he says many come in to do.
Hudson Market is just one of North Brookhaven’s new eateries that has quickly become a community favorite — the Flying Pig Café on 25A in Miller Place and Go Burger on the same route in Mount Sinai are other spots that opened within the past few months and have been embraced by locals. Two other new food businesses to the area are Lemongrass Asian Fusion in Mount Sinai and Burrito Palace and Grill in Miller Place.
The summer season is often the busiest season for restaurants. Aside from supplying other dining options, Councilwoman Jane Bonner (C-Rocky Point) pointed out that with new eateries come new jobs. According to the National Restaurant Association, restaurants in New York are expected to add the highest number of summer jobs of any other state — over 44,400 of them.
“We appreciate the diverse food options that’s opened up in our community,” Bonner said. “It’s a good thing.”
That idea — of opening a restaurant that served something not offered by another place — is what led Marianne Ferrandino to open the Flying Pig Café with her husband Jack Schwartz six months ago. The pair owns another restaurant in Center Moriches, called the Country Cottage, but they live in Miller Place.
A burger from Go Burger in Mount Sinai. Photo from Go Burger
“I felt that there was something missing from the area,” Ferrandino said. “There was a need for somewhere nice to go for breakfast where you could have a nicer experience than just going to a diner.”
Modeling the new restaurant’s concept after Sarabeth’s in New York City, the Flying Pig Café serves upscale American comfort food with new specials each week, but offers it in a much different setting, with ceramic pigs and canvas paintings modeling the large spotted pig statue outside. For breakfast, customers can get traditional eggs, omelets and pancakes, but they can also get the Café’s more playful breakfast burger, granola crusted French toast and crab Benedict. Ferrandino recommended the famous cinnamon bun pancakes.
Mario Gambino and Marie Desch said their first experience at the Flying Pig Café was a great one. They described the menu as “extensive,” and after looking it over, settled on omelets. “We would definitely come back,” Desch said, looking over at Gambino as he nodded in agreement. “It is very clean inside and the decor is nice.”
The lunch offerings at the Flying Pig Café are just as creative as the breakfast ones — the cranberry almond chicken salad is a best seller, and the half-pound burger options are popular as well. Ferrandino said the burgers are made with a custom blend of ground beef and served on a big brioche bun. She added that the Flying Pig Café also uses artisanal breads baked especially for them.
Breakfast and lunch are the two most popular meals — breakfast on the weekends and lunch during the week. Both are served seven days per week, with dinner offered Thursday through Saturday. Ferrandino recommended the homemade herbed meatloaf and gravy, braised short ribs and half herb roasted free range chicken.
“Our portions are enormous,” she said. “We want people to feel they’re getting a really good value for their money.”
Prices at the Flying Pig Café range from $4 to $12 for starters and salads at $7 to $18 for entrees. Dinner is a bit more expensive.
Serving good food to customers is also something the owners of Go Burger value. Christine Donofrio, who owns the joint with her husband Philip, said their motto is “fresh, quality and family friendly.” She said the burgers are delivered fresh every day from a top New York meat distributor; the potatoes are the top-grade ones available each season and are fresh cut each day; and the ice cream, the only thing ever frozen, is from a company that specializes in the treat.
“We only use the freshest, best ingredients,” Donofrio said. “We strive to get and provide the very best so families can come out for good food and not spend a million bucks.”
Go Burger started as just a food truck on Middle Country Road in Ridge near a pizzeria the couple owns. The Donofrios were looking to open another truck but realized they would be limited in the amount of food they could serve because any new truck would not be parked as close to one of their other businesses. When an opportunity arose to buy the L.I. Burger brick-and-mortar location in Mount Sinai, they took it.
Customers from their truck come to this location for dinner — Donofrio said they love that they can sit inside and eat. This location allowed for an expanded menu from the one on the food truck. Starters, such as onion rings, sweet potato fries and a cup of chili, were added to the restaurant’s menu, as were salads and desserts.
“There was a need for somewhere nice to go for breakfast where you could have a nicer experience than just going to a diner.”
— Marianne Ferrandino
The real deal ice cream sandwich, made with in-restaurant baked chocolate chip cookies and ice cream, is the most popular of the newly added desserts. A customer favorite that was carried over to this location is Go Burger’s milkshakes, which come in the traditional flavors of vanilla, chocolate and strawberry as well as the weekly specials Donofrio concocts.
“Everything here is customizable — it’s all up to you,” she said. “Build it the way you want it.”
Nothing on Go Burger’s menu is over $9, unless a customer adds a lot of extra toppings to a burger. The restaurant is opened daily, but if you’re in the Ridge area, you can still find the food truck if you’re looking for a quick fix.
For Anthony Coates, opening Hudson Market was a “labor of love.” He was running for Riverhead Town Supervisor in 2015 and jokingly said that if he was not successful, he would open a shop in the strip across from the duck pond.
Hudson Market specializes in coffee — it is the only thing made in-house. Coates said he searched high and low for the best quality coffee beans he could find, and he cycles between the blends he found, such as variety coffee roasters from Brooklyn. He also searched for the best types of coffee prep machines to brew the “hearty” cup of coffee he was after.
Coates organized this business, where prices range anywhere from $2 for a regular cup of coffee to $4 for specialty coffee drinks and is open daily from 7 a.m. to 4 p.m., with few moving parts so it was easier to run.
“Everything here is miniaturized,” he said, smiling.
After looking around at other businesses in the area, he decided Hudson Market would exclusively focus on making excellent coffee beverages as opposed to also preparing bagels or breakfast sandwiches, which customers come in asking for sometimes. “I didn’t want to set up a ‘me too’ business,” he said.
Customers can purchase baked goods, such as muffins, scones, biscotti and cookies, made by D’Latte in Greenport. Hudson Market also carries bottled drinks, New-York-style hot pretzels, cinnamon buns (but only on the weekends) and pies during the holidays. Neighborhood children ride up on bicycles in the afternoons and scrape money out of their pockets for candy he stocks specifically with them in mind.
His inspiration was the many businesses that were community touchstones in the Three Village area where he grew up.
“I wanted to make a little slice of that here by the duck pond,” he said. “Improving the community really starts at the most basic level, and it does my heart good to have a business here.”
A rice bowl at Slurp Ramen. Photo by Lauren Fetter
By Lauren Fetter
Something good is cooking up in the neighborhood.
With summer in full swing, the owners of new local eateries are preparing for the season’s arrival, when bustling crowds and waves of tourists will make their way to downtown Port Jefferson for sights, sun and good eats.
No one knows this change of pace better than Smoke Shack Blues owner Jonathan Levine.
A former fine-dining chef in Manhattan and Las Vegas, Levine served as the head chef at Wave Seafood Kitchen in the nearby Danfords Hotel & Marina for five years before opening up his Main Street barbecue joint in April.
Though Levine had many opportunities throughout his career to open a restaurant of his own, it wasn’t until a stop in the Carolinas during a family trip to Disney World that he decided to try his hand at a different type of cooking skill: real smoking and wood-burning barbecue.
“When I came back, I started experimenting. It was just amazing,” Levine said. “Something that was old was new again, and it just made sense.”
Walking down Main Street, customers cannot miss the restaurant’s smokehouse aromas and the sound of blues music pouring out of an open window onto the street. An exposed brick interior, paired with deep reds, blues and homemade wood block tables branded with the Smoke Shack Blues logo bring a southern feel to the East Coast eatery.
Sauce selections in Smoke Shack Blues. Photo by Lauren Fetter
Brisket. Ribs. Pulled pork. The restaurant’s traditional barbecue fare has customers flocking through its doors, reassuring Levine that that number will only increase over the next few months.
“We’re starting to see a lot of familiar faces, a lot of repeat customers,” Levine said. “At night during the week, that’s when we get the locals.”
In a community like Port Jefferson Village, it’s the locals that drive business year-round.
Amarilis Singh and her husband, Jiten, the owners of Local’s Cafe on East Main Street, opened their coffee shop in February to create a welcoming atmosphere for village residents and newcomers alike.
“We are locals and we love this town,” the wife said. “We wanted to have something that is from here, and at the same time it feels like you belong here.”
Despite their different backgrounds — Amarilis is from Puerto Rico and Jiten is from India — the couple’s love for coffee jump-started their business venture.
Using coffee beans from the Brooklyn location of Seattle-based Caffe Vita coffee company, the cafe serves specialty coffee drinks and small treats in a quaint shop on the street’s corner with East Broadway.
Customers quietly chat at wooden tables and chairs with steaming cups of coffee and hot chocolate in their hands. Fluorescent lights in the glass case next to the registers shine down on the dozens of macarons and miniature cupcakes made by local bakers sitting on the shelves.
All items on the menu are made in-house and made-to-order, with vegan, vegetarian and gluten-free options available for no extra charge.
Though Amarilis Singh said she is looking forward to the summer season and the rush of customers, the fear of disappointing them remains in the back of her mind.
Cookies at Local’s Cafe. Photo by Lauren Fetter
“You want everybody to like your food, and you want everybody to have a good experience in your place,” Singh said. “You don’t want anybody to leave unhappy.”
Just a short walk from Local’s is Slurp Ramen. Located on Broadway, the Japanese restaurant focuses on serving “authentic Japanese ramen in a comfortable, friendly environment,” according to owner and village resident Francesca Nakagawa.
Opened in March, Nakagawa’s husband, Atsushi, who is originally from Osaka, Japan, previously worked in the kitchen at Toast Coffeehouse on East Main Street for three years before he and his wife decided to open their own restaurant.
The couple wanted to highlight and bring Japanese culture and cuisine to the village by hiring students from Japanese language classes at Suffolk County Community College and Stony Brook University to work there.
“Now it’s expanded out to kids who are really into Japan and like anime and manga, or who want to travel there,” Nakagawa said. “We have a great group of people who are excited about this restaurant.”
Workers welcome customers when they come through the doors of the ramen shop, eager to help first-timers walk through their menu of what Nakagawa calls Japanese comfort food and answer any questions.
Though the restaurant serves rice bowls filled with white rice, meat and sriracha, and salads topped with cold ramen noodles and mixed greens, the Slurp Classic, a ramen noodle bowl, is the most popular dish. Overflowing with bright green scallions, red ginger and different meats, the Classic is served in deep black bowls filled with steaming broth. Pair it with a honeydew cream soda imported from Japan, and a customer is ready to go.
“It’s so exciting to watch people try it and like it,” Nakagawa said. “We’re very excited for the summer.”
The cheese steak egg rolls from Del Frisco's Grille. Photo from Del Frisco's Grille.
Residents of Huntington who are looking for a new bite to eat should look no further than Del Frisco’s Grille. Opening this Friday, June 24, in the Walt Whitman Shopping Center, Del Frisco’s promises to be a comfortable, family-friendly spot with twists on classic American dishes.
“We cater to such a broad audience,” Executive Chef Seth Barton said. “Yes, we are American comfort food with a twist, but you’ll see Mediterranean food on our menu, and Asian twists.”
It is the first and only restaurant from the Del Frisco’s chain on Long Island, and there is something for everyone. The menu ranges from classic burgers with their signature “sloppy sauce” to appetizers like the cheesesteak eggrolls, which have a sweet and spicy chili sauce and honey mustard drizzled over them.
Popular entrees include prime beef short rib stroganoff with pappardelle noodles, prime ribeye and filet mignon.
Del Frisco’s Grille in Huntington at the Walt Whitman Mall. Photo from Del Frisco’s Grille.
Everything on the menu is made fresh in-house, which Barton said is one of the most important parts of the restaurant.
“We get our fresh seafood in daily; we’re trying to get the best quality out there possible,” Barton said. “That’s one thing we really pride ourselves on.”
Aside from lunch and dinner, the grill also serves brunch on Sundays, which includes items like red velvet waffles, chicken and waffles, crab Benedict and a do-it-yourself Bloody Mary that comes with multiple sides, including green beans, pickles and more. The menu includes weekly features, a rotating daily dish and various handmade cocktails, such as the signature VIP cocktail, which is made with only two ingredients — pineapple and clementine vodka.
The new spot holds about 300 guests indoors and has a private dining area that is available for parties. There is also an outdoor dining area on the patio that can hold at least 35 people.
The location where Del Frisco’s Grille sits had been empty for more than a year, the only vacated eatery spot in the mall.
Staffers said they can’t wait to get to know and become a part of the Huntington community.
“[We’re] super excited,” Barton said. “Everybody in this area that we’ve met with has been welcoming with open arms.”
All of Pindar’s grapes are grown on its 500-acre property and are pressed in its on-site winemaking and bottling facility. Photo by Alex Petroski
It seems in today’s world that any venue meant for social gathering has two hard and fast rules in common with all of the others — no outside food is allowed in, and what’s offered on hand will cost an arm and a leg. It is a truism for concerts, beaches, baseball games and even most vineyards. Pindar Vineyards is a delightful exception to the rule.
Known for its extensive variety of wines, both types and styles, the 37-year-old family-owned vineyard allows visitors to bring in outside food to accompany a day of wine tasting and sightseeing on Pindar’s 500-acre property. It might not seem like a defining feature, but it is a characteristic that paints a broader picture of warmth, accommodation and overall customer service that has been a staple of the vineyard since Dan Damianos founded Pindar in 1979.
Pindar Vineyards is located on Route 25 in Peconic and is accommodating to groups large and small. Photo by Alex Petroski
“We’re kind of known as that friendly vineyard,” Melissa Martin, who handles public relations for the vineyard, said in an interview in Pindar’s tasting room in Peconic last week.
“Wine is fun. We take it seriously as well,” Martin said. “We take the winemaking seriously. However, we understand people coming out here to visit, we want them to be more relaxed and enjoy it. I like to educate people on the notes that are in the wine. No one should feel uptight about it or afraid to ask questions.”
Damianos passed away in 2014, though his children remain a major part of the vineyard’s day-to-day operations and continue to foster a welcoming atmosphere.
“Dr. Damianos, that was his thing,” Martin said of his friendly demeanor and lifelong dedication to making customers feel like part of the family. “He was always here and talking to everyone and very personable, so we really want to carry that on.”
Pindar’s wines are also known for their approachability. The vineyard offers more than 20 selections currently, with an emphasis on appealing to wine drinkers of varied experience levels. Edward Lovaas is preparing for his sixth harvest as Pindar’s winemaker.
“We have everything from wines on the sweeter side, wines on the dryer side, sparkling, red wines, dessert wines — so I think it’s pretty easy to say someone coming here for the first time, we make it easy for them to select the tasting they want and find a favorite,” Martin said.
The sheer size of Pindar’s tasting room and outdoor seating areas add to its ability to accommodate groups large and small. Martin said they are welcoming to bridal parties making a stop in a limo to a couple walking in just hoping to try something new, and everything in between.
Pindar Vineyards has expansive seating areas both inside and out that allow for groups of any size to enjoy their favorite wine, food and beautiful sights all at once at the Peconic Vineyard. Photo by Alex Petroski
Martin described what she envisions as a perfect day at Pindar.
“The perfect day at Pindar is doing a tasting, finding your favorite wine, getting bottles and then finding a spot on the deck or on the pavilion or on the grass,” and that’s where allowing outside food, picnic style, sets Pindar apart, she said.
For Martin the wine of choice on said perfect day would be either Pindar Sauvignon Blanc or Viognier for a white or Syrah in a red. Martin added she has a personal passion for finding the perfect pairing of food to go with each wine Pindar has to offer.
The vineyard frequently hosts events from live music, to visits from food trucks if picnicking isn’t appealing, to an upcoming event that will feature a raw bar and seafood for wine club members. In its wine shop location on Main Street in Port Jefferson, Martin has spearheaded a cupcake and wine-pairing event. Tours are also offered on select dates of the vineyards grounds and bottling facility for those interested in the science of wine.
The end of July is the best time to visit Pindar, according to Martin. Every year its sunflower fields bloom around that time, and this year a professional photo booth will be on hand to snap and print keepsakes for the popular annual attraction.
North Shore residents looking for a relaxing, accommodating wine and food experience should keep Pindar Vineyards in mind, for the sights, tastes and feeling.
Pindar Vineyards offers more than 20 different types of wines with nearly every imaginable style accounted for. Photo by Alex Petroski
Barbecues are great and so is watching baseball on Father’s Day. However, as the day heats up, I enjoy a libation that brings me peace of mind, helps me relax and makes MY day special. I’m talking about some California chardonnay and cabernet sauvignon, followed by a glass of cognac after dinner.
“The land itself chooses the crop that suits it best.” —Hugh Johnson
I recently had the opportunity to taste a few wines from the J. Lohr Winery in Monterey, California. Jerry “J” Lohr started the winery back in 1974 after a meticulous search of the Arroyo Seco region, an ideal site for grapes due to its long growing season. In 1986, Jerry purchased property in Paso Robles, a favored area for big full-bodied red wines.
The J. Lohr Winery has grown to approximately 3,700 acres of vineyards, where he grows chardonnay, cabernet sauvignon, pinot noir, petite sirah, merlot, sauvignon blanc, syrah, riesling, and Valdiguié grapes, among others. Below are my tasting notes:
2013 Arroyo Vista Chardonnay; Arroyo Seco, California: Light golden colored with a bouquet full of baked apples, spices, butter and toasted hazelnuts. A creamy mouthfeel, along with vanilla, banana, coconut and citrus. Pairs well with fish or a chicken breast rolled in crushed pistachios.
2012 Fog’s Reach Pinot Noir; Arroyo Seco, California: Fairly dark colored with hints of smoke, cocoa, black cherry and black raspberries. Medium bodied with a flavor of cola, dark fruit, jam and mint. Real easy to drink while grilling. Serve with farfalle and some grilled vegetables and hot peppers.
2013 Hilltop Cabernet Sauvignon, Paso Robles, California: Deep, dark colored with a bouquet of cassis, black tea, violets and plums. Full-bodied, powerful with flavors of black raspberry, coffee and cocoa powder. It is tannic, but nevertheless, easy going down. The lingering aftertaste begs for another glass (or bottle). I served this beauty with a porterhouse steak, brushed with extra-virgin olive (after grilling).
The lingering aftertaste of the 2013 Hilltop Cabernet Sauvignon begs for another glass (or bottle).
2013 Tower Road, Petite Sirah, Paso Robles, California: Inky black colored with a spicy bouquet and flavor of black pepper, blackberry, black cherry, plums and raisins. Full-bodied and intense, with overtones of herbs, tobacco and violets; a powerful aftertaste. I don’t assign numbers or points to a wine, but if I did, this Petite Sirah would easily score 90+ points. It’s that good!
Now, after those wonderful wines and perhaps dessert, a glass of cognac is certainly in order. Prunier VSOP Cognac from the “Grande Champagne” region of Cognac is amber colored with a delicate bouquet and flavor of orange, rose petals and pear. Very smooth finish and a lingering aftertaste. Prunier 20-year-old Cognac is amber colored with a captivating bouquet of prunes, raisins, cedar and orange blossoms. Warming in the mouth and is ultra-smooth; no burn! You will hear the violins play with a glass of Prunier.
Say hello to dad for me!
Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” 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].
With winter a faint memory and spring rapidly disappearing, the “dog days of summer” will soon be upon us. It’s party and barbecue time for all summer’s holidays and special events. Now even though I generally drink more white and rosé wines in hot weather, there’s nothing like a chilled glass of chardonnay or a large, bowl-shaped glass filled with a full-bodied cabernet sauvignon.
When pairing food to wine remember that wine is constant, and you can’t change what’s inside the bottle. But you can change the ingredients, texture or flavor of the finished dish to complement the wine. With an oaky, buttery, somewhat toasty chardonnay, I generally look for foods that share some of the same taste components. Examples might be fish cooked in or served with some drawn butter like lobster, steamers, scallops and crab; or fish that has seen time on the grill or in the broiler and its top is nicely toasted or browned. Salmon is another winner because of the rich, buttery texture, which pairs nicely with chardonnay. Fish contains oil and wines (white and red) with good acidity cut the fat in seafood. Think for a moment why you add lemon juice to fish — to balance the oils. (If you said because it lessens the fishy smell or taste, you are eating old fish.)
Tip: If you really want to serve a full-bodied red wine with a medium-well or well-done piece of meat, immediately brush the meat with extra-virgin olive oil when the cooking is complete and spoon over diced tomatoes that have been marinated with extra-virgin olive oil and lightly anointed with lemon juice.
Full-bodied red wines like cabernet sauvignon are a natural for heavier, full cuts of meat, like steak, ribs, veal or pork chops. However, a full-bodied red wine served outdoors during an afternoon barbecue in August tastes horrible when its internal temperature reaches 85°F. Warm red wine feels heavy in the mouth. The heat accentuates the alcohol and makes the wine appear flabby and makes the acidity seem to disappear. So, simply chill the wine for around 30 minutes before serving or place into a chiller (minus the ice) and place on the picnic table.
When pairing red wine to meat, it’s important to know how your guests like their meat cooked. We know that rare is juicy with succulent flavors, and at the other end of the spectrum, well-done is dry with little or no juice. A young, dry full-bodied red wine (cabernet sauvignon), which is often loaded with tannins (causes your mouth to pucker), dries your mouth and is probably not suited to meats cooked longer, but is perfect for juicy rarer cooked meats. So with well-done meats choose a fruitier red (pinot noir) and with rarer cooked meats choose a fuller-bodied red (cabernet sauvignon).
Barbecue is 25% inspiration and 75% perspiration.
That’s it for now; just remember to save a seat for me.
Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know about Vodka, Gin, Rum & Tequila” 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].
An employee from Ridgewood Pork Store serves a customer at the Northport Farmers’ Market on Saturday, June 6. Photo by Victoria Espinoza
The Northport Farmers Market’s 2016 season is set to start this Saturday, June 4, from 8 a.m. to noon, and run till mid-November at the Cow Harbor parking lot off Main Street in the village.
The market is open rain or shine.
Fresh strawberries are on display at the Northport Farmers’ Market last year. Photo by Victoria Espinoza
The Smithtown Town Board announced last week the Kings Park Farmers Market will be returning on June 5 and running through the fall. File photo
For a sixth year, Smithtown residents will be treated to something fresh, sweet, organic, savory and local.
The Kings Park Farmers Market, which was founded in 2010, is set to open for the 2016 season very soon. The Sunday market will be open from 9 a.m. to 2 p.m. from June 5 to Nov. 20 in the municipal parking lot on the corner of Route 25A and Main Street in Kings Park across the street from the fire department. The market will offer certified organic vegetables and greens, Long Island corn, poultry, eggs, heirloom tomatoes, potatoes, squash, onions, cheese, milk, pasta, pickles, smoked pork, soaps, local fish, baked goods, gluten-free cookies, soy candles and more.
“We are excited to be back in Kings Park after a long off-season and we just enjoy reconnecting with our friends and customers who are all so loyal to the market,” Bernadette Martin, who organizes farmers markets across Long Island through her company Friends and Farmers Inc., said in an email Tuesday. Martin’s markets get the name LI Green Market.
One of the new vendors participating in the Sunday market this year that Martin is excited about is Crimson & Cove, a Nesconset-based line of organic herbs and spices. They join returning vendors Blue Duck Bakery, St. James Brewery, Salce Olive Oil and Balsamic Vinegars, The Fink Family Farm and many more.
The market began years ago when Kings Park residents Ann Marie Nedell and civic association member Alyson Elish-Swartz each separately wanted a farmers market for Kings Park. Kings Park Civic Association President Sean Lehmann got Nedell and Elish-Swartz in contact with each other, and after some community crowd-sourcing they came up with logistical ideas for the market. When they met Martin, the idea turned into reality. Martin’s Friends and Farmers Inc. paired up with the Kings Park Civic Association to sponsor the market. Martin manages the market every Sunday.
“The Kings Park Civic Association is such a great partner on this project and bring wonderfully entertaining live music to the market weekly,” Martin said. “We will also be having more cooking demonstrations scheduled for this year as we launch our Know Real Food Campaign for 2016.”
The market is a popular spot for shoppers every year.
“Everyone in the community is really looking forward to another exciting year at the market,” a statement on the Kings Park Civic Association website said. “It has become the cornerstone of our town and really enhances the sense of community in our hamlet while vitalizing our downtown business area.”
For more information about the Kings Park Farmers Market visit www.ligreenmarket.org.
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