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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.
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.”

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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
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
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
Pindar Vineyards offers more than 20 different types of wines with nearly every imaginable style accounted for. Photo by Alex Petroski

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By Bob Lipinski

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].

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By Bob Lipinski

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].

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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
Fresh strawberries are on display at the Northport Farmers’ Market last year. Photo by Victoria Espinoza

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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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Palmer Vineyards is located on scenic Sound Avenue in Riverhead. Photo by Alex Petroski

By Alex Petroski

Palmer Vineyards is rebranding.

Fans of the vineyard, which opened its doors in 1983, should expect the same approachable feel to both the wines and the atmosphere at Palmer. The vineyard is maintaining many of the features that make it one of the best on Long Island, like being certified sustainable, but some upgrades and new features are on the way and should be completed in time for Memorial Day weekend, according to Director of Operations Ken Cereola.

Palmer Vineyards
5120 Sound Ave.,
Riverhead
631-722-9463
Open Monday to Friday from 11 a.m. to 5 p.m.,
Saturday and Sunday from 11 a.m. to 6 p.m.

“People feel really, really welcome when they come here,” Cereola said in an interview on Palmer’s grounds last week, stressing their rebranding plan won’t compromise their comfortable feel. “We’re not standoffish, we’re not too pretentious.”

Palmer’s rebranding efforts include new labels on the bottles, some expanded outdoor seating areas outside of the tasting room, a brick oven on site for fresh made pizzas, a food truck and events geared toward education for inquiring wine minds. Chef Anna Aracri from Oceans 5 Seafood Market and Eatery in Shoreham handles food at the winery.

One such event, called the Plant. Pick. Pour. Wine Series 2016 is a three-part series in an intimate, interactive setting where participants can learn about the entire wine-making process over the course of three landmark dates that a vineyard incurs in a given year.

Palmer wines are aged in oak barrels in their barrel rooms for months at a time before they are ready to be bottled. Photo by Alex Petroski
Palmer wines are aged in oak barrels in their barrel rooms for months at a time before they are ready to be bottled. Photo by Alex Petroski

On June 11 the focus will be on Palmer’s unique grape varietals, why they work so well in Long Island’s climate and what makes its vineyard so versatile. On Sept. 10, it will be time to start preparing for the 2017 vintage’s harvest. Finally, on Dec. 3 guests will have the opportunity to taste the unreleased 2017 wines before they go on sale. All three events will feature wine tasting, food pairing and information from Palmer’s knowledgeable and well-traveled winemaker Miguel Martin.

Tasting room manager Evan Ducz is particularly excited for the series and said the response has been great in anticipation of the first event on June 11. Despite the educational feel, he reiterated Cereola’s assessment that the goal is to be informative without intimidating wine enthusiasts of varying experience.

“From the staff to the management, I think we make people feel really comfortable,” he said. “Comfortable about wine, which can be intimidating at times, and I think we also give off a really relaxed vibe, a very inviting atmosphere.”

Palmer Vineyards is undergoing a rebranding effort that includes changes to their labels. Photo by Alex Petroski
Palmer Vineyards is undergoing a rebranding effort that includes changes to their labels. Photo by Alex Petroski

Some other events at Palmer include Yoga in the Vines every Sunday, which is followed by brunch featuring breakfast pizza from their brick oven; a yearly kick-off to a fall harvest festival featuring live music, food and of course—wine; extended hours to 9 p.m. on Friday nights to start the weekend; and by-appointment winemaker tours.

Martin will have been at Palmer as its winemaker for a decade in the fall. Martin is from Spain and as Cereola puts it, has made wines all over the world. His diverse and substantial experience and knowledge gives Palmer a unique element not widely found on Long Island. He blends with grapes more commonly associated with other regions and also bottles an Albariño, a dry yet fruity white that usually comes from Spain.

“He’s a hell of a winemaker, but he’s an even better person,” Cereola said of Martin. “He’s a great guy to be around. He definitely doesn’t just make his wine and then go home. He’s a part of every aspect here.”

Ducz echoed Cereola’s comments about Martin. “As far as just being a tasting room manager the thing that I most appreciate about him is that you can go to him with any question,” Ducz said.

Palmer Vineyards now features an on-site brick oven for fresh pizzas made by Chef Anna Aracri. Photo by Alex Petroski
Palmer Vineyards now features an on-site brick oven for fresh pizzas made by Chef Anna Aracri. Photo by Alex Petroski

For those who can’t make it out to Riverhead to visit Palmer, some of the wines worth trying from a local wine store include its Rosé of Merlot, Sauvignon Blanc and Old Roots Merlot, according to Cereola and Ducz. I also recommend the Chardonnay.

The combination of Palmer’s team, products, atmosphere and events should place the vineyard toward the top of any list of must-visit North Shore destinations for Long Island residents.

Palmer Vineyards’ tasting room has a comfortable, approachable feel which makes wine-tasters of all experience levels feel welcome. Photo by Alex Petroski
Palmer Vineyards’ tasting room has a comfortable, approachable feel which makes wine-tasters of all experience levels feel welcome. Photo by Alex Petroski

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Flowers from Stan and Pat’s Farms. Photo by Heidi Sutton
A pickle on a stick from Horman’s Best Pickles. Photo by Heidi Sutton
Live music is provided by Kelli DiTomasso. Photo by Heidi Sutton
Maggie, age 2, of Centereach, shows off her with her purchase, potatoes from TJ’s Salty Spuds. Photo by Heidi Sutton
Asparagus from Stan and Pat’s Farms. Photo by Heidi Sutton
Alamani Organic Herbs & Beyond. Photo by Heidi Sutton
Fresh vegetables from Stan and Pat’s Farms. Photo by Heidi Sutton
Gift baskets are raffled off to raise funds for the Hope for Javier Organization. Photo by Heidi Sutton
Sprinkle candles for sale from Pink Zebra. Photo by Heidi Sutton
Onions from Stan and Pat’s Farms. Photo by Heidi Sutton

The East Setauket Farmers Market kicked off the season with a grand opening on Saturday, May 14, with proceeds going to the Hope for Javier Organization. Complemented with beautiful weather, the event featured live music, raffles and local vendors.

The market, located next to the Three Village Historical Society at 93 North Country Road, will continue every Friday from 4 to 7 p.m. through Oct. 29. Call 516-551-8461 for more information.

Farmers markets are springing up along the North Shore with a terrific lineup of local farmers, specialty food vendors and artisans. In addition, many markets have live music and samples galore.

Holbrook
The Sunrise Craft & Farmers Market will be held in the Sunvet Mall parking lot, 5801 Sunrise Highway, Holbrook from 9 a.m. to 5 p.m. every Saturday and Sunday from June 4 to Nov. 6. For details, call 631-667-3976.

Holtsville
A farmers market will be held at the Holtsville Ecology Site, 249 Buckley Road, Holtsville from 2 to 7 p.m. every Friday from June 17 to Sept. 2. A grand opening event is scheduled for Saturday, June 11 from 10 a.m. to 3 p.m. Call 516-551-8461.

Huntington
The Huntington Center Farmers Market will be held at 238 Main Street, Huntington every Sunday from 7 a.m. to noon from May 29 to Nov. 20. Call 631-323-3653.

Kings Park
A farmers market will be held in the municipal lot at the corner of 25A and Main St., Kings Park every Sunday from 9 a.m. to 2 p.m. from June 5 to Nov. 20. Questions? Call 516-543-6033 or visit www.ligreenmarket.org.

Mount Sinai
The Rose Caracappa Senior Center, 739 New York 25A, Mt. Sinai will host a farmers market every Saturday from 9 a.m. to 2 p.m. from June 4 to Oct. 29. Questions? Call 516-551-8461.

Nesconset
The Nesconset Plaza, 127 Smithtown Blvd., Nesconset will host a farmers market on Saturdays from 9 a.m. to 1 p.m. from June 4 to Nov. 16. Call 516-543-6033 or visit www.ligreenmarket.org for more information.

Port Jefferson
The Village of Port Jefferson will host a farmers market in the parking lot next to The Frigate at the corner of Main Street and Broadway every Sunday from 9 a.m. to 2 p.m. through November. For additional information, call 516-551-8461.
From July 14 to Sept. 29 a farmers market will be held on Thursdays in the Steam Room parking lot at the corner of Main Street and Broadway from 10 a.m. to 4:30 p.m. Questions? Call 631-323-3653.

Rocky Point
The Rocky Point Farmers & Artisans Market will be held at Old Depot Park, 115 Prince Road, Rocky Point every Sunday from 8 a.m. to 1 p.m. from May 29 to Nov. 20. Visit www.rockypointfarmersmarket.org for a list of vendors.

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The caprese salad pairs tomatoes and basil with fresh mozzarella. Stock photo

“Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures.” — M.F.K. Fisher, “Vin et Fromage”

By Bob Lipinski

Before we start on our mozzarella journey, it’s important to note its correct pronunciation (mohtz-ah-REHL-lah). Now, this stringy, elastic, slightly salty cheese that often smothers pizza is not indicative of true mozzarella. In fact, this mozzarella is usually specially made for pizzerias.

In 1899, Giuseppe Pollio came to the United States bringing with him a recipe for success . . . his family’s old world tradition of making mozzarella. The company is Polly-O, which also makes a “string cheese” mozzarella.

Now, the mozzarella I’m going to discuss and pair with wine and fruit is the freshly made cheese, often found still warm, in the Italian neighborhood latticini (store that makes dairy products).

The making of mozzarella dates back to the 1400s in southern Italy, but it wasn’t until the 16th century that the white buffalo, descendants of the Indian water buffalo, were brought to Campania. The buffaloes are bred in Campania, Italy, and their low-yield milk is utilized in making mozzarella, although cow’s milk is used in most other countries. In addition to Campania, the cheese is also made in other Italian regions such as Apulia, Latium and Molise, and in 1996 it was awarded its own PDO by the Italian government and called Mozzarella di Bufala Campana.

The name “mozzarella” is derived from the word “mozzare,” which means “to top off or cut,” referring to the hand method of production. When freshly made, the cheese drips profusely with whey. A smoked version, called “mozzarella affumicata,” is also produced. Mozzarella is rindless with a creamy white exterior and interior. Various shapes and sizes including round, rectangular and salami-shaped are available. When twisted or braided it’s called “treccia.”

Mozzarella is soft, moist, and quite pliable, sometimes almost elastic, hence the popularity of “string cheese” sticks. It has a mild, delicate and slightly tart-sour flavor.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese.

Regarding food, I like to use mozzarella in the classic salad of Capri, Italy, known as caprese. Purchase some freshly made mozzarella (there is some mail-order buffalo milk mozzarella available, but it needs to be eaten within two or three days). Now, a simple overlapping of similar sized, thinly sliced tomatoes and mozzarella sandwiched between pieces of fresh basil, sprinkled with salt and pepper, then lightly drizzled with extra-virgin olive oil and perhaps a delicate touch of a high-quality balsamic vinegar. The simplicity of the cheese makes all the difference in this dish.

When pairing mozzarella, look for young red or white light-bodied, fruity wines that don’t overpower the cheese. Some of the red wines I happen to like from Italy include Barbera, Bardolino, brachetto, dolcetto, sangiovese, and Valpolicella. White wines from Italy would be Frascati, Gavi, pinot bianco, pinot grigio, soave and verdicchio.

Bob Lipinski, a local author, has written 10 books, including “101: Everything You Need to Know About Vodka, Gin, Rum & Tequila” (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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Setauket Neighborhood House. File photo

By Irene Ruddock

The Setauket Neighborhood House will host its annual Taste of the Neighborhood fundraising event on Friday, May 13, from 7 to 10 p.m.

Local restaurants, including Fratelli’s, O Sole Mio, Country House, Three Village Inn, Curry Club, Chick-fil-A, Fifth Season, Bliss, Setauket Gourmet Deli, Mario’s, Old Field Club, Setauket Pastaria, Luigi’s, Villa Sorrento and Elegant Eating, will provide their signature dishes accompanied by beer or wine compliments of the SNH.

Live music by members of the Ward Melville High School Jazz Ensemble will enliven the atmosphere, providing a joyful backdrop for all in the local community to re-connect after a long winter while supporting this fundraiser.

Contributing to the festivity of the evening by setting up and serving will be members of the High School Key Club. Raffle baskets, complied by SNH board members with numerous gift certificates from local businesses, will tempt all to purchase tickets. Drawings will be conducted that evening, but you don’t have to be present to win.

Artists Joan Bloom, Anne Katz and Paula Pelletier, all members of the Setauket Artists, will be exhibiting their work as well as each donating an original painting for the raffle. Paintings will be for sale for several weeks after the event, which will give people time to view the exhibit. (Open daily from 10 a.m. to 5 p.m., but call 631-751-6208 for details and gallery hours.) All proceeds from the raffle baskets and sale of paintings will go directly to the Setauket Neighborhood House.

The Setauket Neighborhood House originally was built in the early 1700s. In 1820, it was moved from its Conscience Bay site in Setauket to its present location by Dr. John Elderkin. When passed on to his son John in 1836, the rooms, now known as the Victorian Parlors and the Board Room, were added. The house then became known as Ye Old Elderkin Inn. Besides being an inn, the house also had a general store, post office, bank and library in the building. John Ederkin’s wife, Renelcha, was a woman of great refinement and energy. She oversaw the inn, which was noted for its hospitality and fine food with many famous people stopping there. During the 1860s, the inn serviced a stagecoach line from Setauket and the Lakeland Railroad Deport near Ronkonkoma.

When Dr. Elderkin died in 1885, the house was passed on to his niece, Julia, and then on to Julia’s niece Augusta Elderkin and her husband, Captain Beverly S. Tyler. The Tylers named their inn The Lakeside House and it operated until 1917.

The Old Field industrialist, Eversley Childs and his wife Minnie, purchased the property in May of 1917 and together with an endowment presented it to the community. The Childs also provided funds for the addition of the present-day Ballroom. The Setauket Neighborhood Association was formed to maintain and preserve the house, and it has since served as a community meeting place.

Tickets for this event may be purchased for $30 online at www.setauketnh.org or at the door for $35. Checks may be sent to P.O. Box 2192, Setauket, NY 11733. Please join them at this wonderful community event to raise money for the maintenance and preservation of one of our most beloved community treasures — The Setauket Neighborhood House!

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