Your mouth is on fire, your heart is pounding, your forehead is perspiring, your eyes are watering, your nose is running, your throat is dry, and still — you want more fire in your mouth. Why do some people enjoy this “fire” while others keep a safe distance from these incendiary little green or red peppers?
Capsaicin, the chemical responsible for the chili’s heat, causes the body to release endorphins (neurochemicals), the body’s natural painkillers that are akin to morphine. These chemicals give the body a sense of well-being and contentment, sparking desire for another round of eating fire. In addition, capsaicin also stimulates pain receptors in the mouth and on the tongue. The brain then orders the mouth to salivate, the nose to run and the gastrointestinal tract to step up its work. The body sweats to cool itself.
Contrary to popular belief, the heat in a chili pepper is not in the seeds. You will find most of the capsaicin in the placenta — the white membrane or veins in the pepper’s middle. However, because the seeds can pick up capsaicin on contact, it’s wise to remove both membrane and seeds if you’re heat shy.
Water does not put out the fire in your mouth because the oily resins in capsaicin are not water soluble.
Green chili peppers are high in vitamin C — in fact, one pepper has more vitamin C than an orange; when the red chili deepens in color, the hotter it is and the more vitamins A and C it contains. Chilis are high in fiber and low in calories and they contain no cholesterol or fat.
With chili peppers, the shape generally indicates flavor and heat level. The smaller and narrower the chili, the hotter it is; however, there are exceptions, e.g., the habanero pepper. Hot chili peppers originated in South America, and the precise birthplace is believed to be in the Andean foothills of central Bolivia.
Handling hot chili peppers
When handling chilies, wear rubber gloves, which protect not only the hands but also the face, eyes and other sensitive areas with which the hands come in contact. After working with chilies, wash your hands, the cutting board, the knife and the rubber gloves thoroughly with hot, soapy water.
Putting out “The Fire”
Water does not put out the fire in your mouth because the oily resins in capsaicin are not water soluble. It’s the protein casein in milk that acts like a detergent, stripping the capsaicin from the receptors. Milk products such as yogurt, ice cream, sour cream, cheese or even milk puts out the fire. Starchy foods such as bread, pasta, potatoes or rice tend to absorb or dilute capsaicin. Sweet desserts or even honey also helps modify the intense burning.
Pairing chili peppers with beverages
Most people prefer a cold beer to “put out the fire.” Beer and sparkling wines help cleanse the palate with their carbonation while at the same time they slightly anesthetize the inside of mouth. Fruity wines, such as riesling, chenin blanc, Gewürztraminer and white zinfandel afford a good contrast to heat and the fruitiness offsets some of the pepper’s heat. A glass of cold saké, dry white vermouth or even a dry sherry also pairs well. Avoid oaky wines and those full-bodied, red wines that are loaded with tannins. However, smoked chili peppers, such as chipotle, pair well with a red zinfandel or syrah.
Bob Lipinski, a local author, has written nine books, including “Italian Wine Notes” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He conducts training seminars on wine, spirits and food, in addition to sales, time management and leadership. He can be reached at www.boblipinski.com OR [email protected].
Black Cherokee “Hermina” Fashion Boots ($27.99) at Target. Photo by Talia Amorosano
By Talia Amorosano
Summer is mostly over, and according to most retail stores, that means fall (and Christmas) is right around the corner. While you do still have ample time to go back-to-school shopping, you might as well beat the rush and stock up on these style essentials before you have to race another customer to grab the last purple backpack off the shelf.
1 Statement backpack. A backpack is an obvious back-to-school essential, and I recommend it over a one-shoulder book-bag because two straps provide better weight distribution and make carrying tons of books less of a huge cramp-in-one-shoulder situation and more of a slight-overall-cramp situation (which, trust me, is preferable). Because a backpack is something that will be carried everywhere, in any weather, paired with any outfit, make sure to choose something durable and versatile. Neutral colors like black, white, beige and brown usually lend themselves to interesting patterns that won’t look out of place with most outfits, while solid bright bold colors can add a fun pop to your style without overwhelming the eye.
2 Something black, something blue, something white (condition: new). Unlike the old wedding rhyme, these items don’t really symbolize anything more extensive than a fresh start to a new school year, but hey, that’s still pretty significant. You’d be surprised by how far a few new basics will go. Black and white clothing items go great with any everyday outfit and come in handy for school concerts and formal events, while a standard pair of comfortable blue jeans will become your literal other half when you can’t find anything simple enough to offset a bold shirt.
3 Vest for success. You may be wondering, what’s so functional about a clothing item that covers approximately half of someone’s torso and leaves appendages to freeze in the cold? First of all, you know all those long-sleeved shirts that you spilled coffee down the front of, the ones that now live in the back of your closet? Well now they can see the light of day again because a vest is perfect for selectively covering unfashionable areas of fashionable shirts. Also, just like fall, a vest represents that not-too-hot, not-too-cold weather, easy to take off and put on again and possible to layer over almost anything. It’s a true fashion essential.
Coral peaches Trans by Jansport backpack with built-in laptop sleeve ($34.24) at Target. Photo by Talia Amorosano
4 The best boots. Give your flip-flops the actual boot by investing in a functional pair of boots. Sturdy boots made from quality leather come in all shapes and sizes, at least one of which is sure to match your personal style. From cowboy to combat, ankle to knee-high, quality boots keep feet warm and dry, whether they’re accompanied by a dress or denim jeans. In this instance, quality beats quantity. These shoes are a worthwhile investment.
5 Nice sweats. This phrase may sound like an oxymoron, but contrary to popular belief, it is possible to roll out of bed and look like you didn’t just roll out of bed. A pair of nice, comfortable sweats can look stylish if done right. Sweatpants called Joggers usually have an adjustable drawstring waist, are loose-fitting, tighten around the ankle area and come in many different styles and colors. And a long, cotton maxi-skirt is just as comfortable as old sweatpants but looks dressed up. Finally, instead of a typical pullover hoodie, opt for a zip-up sweatshirt and pair it with any T-shirt or tank. With nice sweats like these, you can keep yourself warm and still look cool.
If you’re not sure about what your personal style is or want to change your look, check out the “What should you wear on your first day back to school?” quiz at www.seventeen.com or the “Fall Fashion Guide” on www.Refinery29.com. Happy shopping!
Maria Raheel, instructor at LISUP, strikes a pose on the board. Photos by Michael Chinnici
By Lisa Steuer
While surfing on Long Island is not extremely common, stand up paddleboarding is more popular than ever in the warmer months — and the good news is that you don’t need to be experienced to get started.
Long Island SUP is just one of the local companies with introductory classes featuring certified instructors, rentals, tours and even fitness classes on the paddleboard. In operation for the last 10 years, LISUP offers paddle boarding on Fire Island and in Smithtown and Patchogue.
Owner and instructor Joe Funaro was a surfer and a life guard, and also does windsurfing and kitesurfing — so getting into paddle boarding was a natural progression for him, he said.
“Surfing on Long Island is very difficult because the weather conditions have to be perfect to surf – it has to be a north wind at low tide,” said Funaro. “Stand up paddleboard surfing, because there is a paddle, enables you to surf smaller waves.”
At LISUP, first-timers typically start with the introduction to stand up paddle boarding class before coming back to rent boards and venture out on their own. In addition, like many other paddleboarding companies, LISUP also offers yoga/paddle fitness classes. More and more yogis are taking their practice to the paddleboard and the water because it creates more instability, making your core work harder.
“We call it yoga fusion because we are fusing both disciplines… so there are a lot of Pilates moves in it, there’s a lot of yoga in it, and then there’s core strength,” said Funaro.
Paddleboarding itself is not too difficult to learn – it’s harder to understand the wind direction, said Funaro. On the North Shore, for example, the wind is pushing you away from the beach toward Connecticut, while on the South Shore, the wind is pushing you in toward shore.
And while injuries are not too common, it’s important to be aware of your environment when paddleboarding and to look out for boats. If a boat creates a wake, “that wake is similar to somebody running through a stop sign; you’re not expecting that,” he said.
Plus, another way to ensure a safer paddleboarding experience is to simply go to a place like LISUP that has certified instructors and areas they already use for paddle boarding, rather than attempting to go out by yourself. “We have our locations to rent the boards because those areas we know best as far as what’s under the water,” he said.
The popularity of paddleboarding continues to grow, and there are also more long-distance races popping up, said Funaro, who has done a race around Manhattan. He has also paddled to Connecticut and Fire Island among others, and also offers paddling tours to those places as well, in addition to sunset paddling.
LISUP offers paddle boarding until October. For more information, visit www.longisland-sup.com.
Get on board
In addition to LISUP, here are a few more local stand up paddleboard companies:
Step Into Liquid Stand Up Paddle Board Long Island: Cold Spring Harbor. Contact: 516-302-6852.
Epic Paddle Boarding: Various locations. More information: www.epicpaddleboarding.com.
Huntington Stand Up Paddle Board: Huntington Harbor. More information: www.huntingtonsup.com.
Sea bass will continue to remain on the North Shore in August. Above, Angelo Peluso and Adrian Mason show off their catches. Photo from Angelo Peluso
By Angelo Peluso
As we move into late summer, fishing has hit peak strides throughout the entirety of the Long Island Sound. Despite the sweltering heat that often accompanies August, the eighth month of the year contains National Smile Week, and if you play your fishing cards right you just might smile broadly while finding some of the best local fish of the year.
August brings many surprises along the North Shore of Long Island. Many anglers take time off during the often scorching days of late summer, relenting to the call of the beach and BBQs. But succumbing to the myth of the dog days is a big mistake. August brings with it numerous and exciting fishing opportunities. The cool depths of the Long Island Sound and abundant bait can keep fishing vibrant and at times hectic. This is especially true of the central regions of the Sound where, striped bass, bluefish, fluke, porgies and seas bass can be caught with a high degree of regularity.
Water quality in the Long Island Sound is at its finest along the central portions of the North Shore. The month, named in honor of Augustus Caesar, also brings with it the strong possibility of visitations by some highly anticipated pelagic species: Atlantic bonito, little tunny and Spanish mackerel. With conducive bait and water conditions, those highly coveted light tackle gamesters should show in numbers sufficient to warrant expanded time on the water. All significant recreational species are in season and several ocean-roaming species visit local waters.
Summer flounder, also called fluke, have been in abundance and will continue to be caught through to the season’s end on Sept. 21. Although it appears at times that anglers need to weed through dozens upon dozens of undersized fluke and sea robins to be rewarded with a limit of keeper summer flounder, bigger fish are still around and patience pays dividends. August usually also witnesses some of the largest striped bass catches of the season. Nighttime moon tides and drifted eels will typically relinquish some of the finer specimens of bass. While some of the largest bass will succumb to large natural baits, casting artificial lures early and late in the day will yield bass.
All the other popular summer game fish species will also continue to remain along the North Shore: bluefish, scup and sea bass. Bluefish have been prolific, but beginning in July, larger pods of marauding “choppers” began moving inshore to feast on snappers. That predation pattern should continue through August and into the fall. This is a great time to cast large top-water plugs to snag what just might be the largest bluefish of the year. Porgy, aka scup, fishing is now as hot as the weather. There are lots of these tasty scup around, but finding the jumbo porgies will take some searching in deeper water. At this time of year, smaller scup can be found well inshore and often well within reach of shore anglers fishing around jetties, rock groins, boulders and other structures. Porgies are the most democratic fish that swim in the Sound, and they can be caught by just about anyone who fishes for them. If you’d like a little different kind of fun with porgies, try feeding them small artificial baits. Scent-infused plastic lures work wonders on porgies, as do small flies. Sea bass will also present themselves this month. To date, there have been some impressive catches of quality sea bass, and those results should continue for the remainder of the season. Deep water structure is the key to this form of bass fishing. So get out there and have a great, safe month on the water. The fish will be waiting.
Ribs are all fired up. Photo from Jonathan Levine/Smoke Shack Blues
By Steve Mosco
Thousands of years ago, mankind crawled out of its primordial origins, stood upright and decided to quit choking down chunks of raw flesh. These prehistoric freethinkers put meat to heat, creating a ritual that continues to compel the carnivore spirit in an endless quest for the slow-smoked supernatural.
The ritual is barbecue and it goes well beyond hot dogs and hamburgers hastily seared on a dirty backyard grill. It is a culinary style reserved for the meticulously obsessive chef, as cooking times can range from several hours to more than half a day and doneness is measured in burnt ends and smoke rings.
“Smoking is such an important cooking technique. In barbecue, it might be the most important.” — Eric Rifkin, Bobbique in Patchogue
Meat, time, heat and smoke; there are no secrets in barbecue, just obsession.
And the obsession is heating up on Long Island. A decade or so in the past, the number of barbecue joints on the Island could be counted on one sauce-stained hand. Now, slabs of brisket, piles of pork, racks of ribs and links of sausage are readily available in napkin-destroying glory in a growing number of eateries.
To travel the Island seeking out these restaurants is to explore the diverse nature of barbecue itself.
Barbecue is a fundamental element in America’s cooking culture; it is the only truly American cuisine, and like everything else purely American, its form is contingent on its regional influences.
There’s Memphis-style pit barbecue, which is high on the hog in rib and pulled form, served in a tangy, thin tomato-based sauce. The Carolinas offer two distinct forms of ‘cue, with North giving us spice and vinegar basted pork and the South opting a sauce that is more mustard based. Kansas City style cooks its meats super slow and super low over hickory wood, served with a thick and sweet molasses sauce. In Texas, meat is king, as dinosaur-sized beef ribs are served alongside a heaping portion of brisket and sauce is usually an afterthought.
St. Louis Spare Ribs Ingredients: 4-5 pounds pork back “spare” ribs; Your favorite dry rub; Mustard; Your favorite barbecue sauce; Wood chunks or chips for added smoke (optional) Directions: To start, choose some fresh pork spare ribs. Preheat your grill to 225-250 F. Wash and dry ribs, then trim and remove the membrane. Now rub in mustard on all sides. Lightly apply dry rub seasoning to both sides of the slab. Let stand for 15-30 minutes. Allow ribs to come to room temperature just before placing on the grill. Place a water or basting pan on the grill or within the coals for added moisture (optional). Barbecue at 225-250 F opposite coals with closed grill lid for 3-4 hours. Mop the ribs several times. To keep from overcooking, remove the racks when they pull apart easily, with meat still attached to the bone. Serve with your favorite barbecue sauce.
Barbecue on Long Island is trending toward an amalgamation of styles, with professionally trained chefs taming fire to give the public what it wants.
Bobbique in Patchogue (70 W. Main St.) specializes in Memphis-style pit barbecue. For chef Eric Rifkin, it all started with an inspirational trip to Memphis, Tennessee. With a menu that includes such staples as St. Louis-style ribs, brisket and pulled pork, as well as barbecued salmon and shrimp, Rifkin’s slow-cooking technique utilizes an authentic, soulful southern charm that acts as a great equalizer at mealtime.
“Barbecue is a communal experience,” says Rifkin. “People come together, roll up their sleeves, feel, touch the meat. It’s become a comfort thing. It’s a ‘talk to the table next to you’ kind of meal.”
Rifkin is a classically trained chef with an impressive resume. In transferring his refined talents to the decidedly less polished cooking style of the pit, Rifkin developed his own art of smoke, one of barbecue’s essential elements.
“Smoking is such an important cooking technique. In barbecue, it might be the most important,” he says. “The smoke imparts flavor into cuts of meat that were at one time less desirable. The right kind of smoke used the correct way changes everything.”
Another chef blurring the lines between barbecue boundaries is Jonathan Levine, whose restaurant Smoke Shack Blues opens in Port Jefferson this September. A chef with an origin story that includes fancy cuisine of the French-Italian lineage, Levine’s career trajectory was altered by traveling through the Carolinas and Texas during a family vacation.
It was during that trip he experienced the powerful effects of low-temp cooking combined with smoke. The science of low and slow with smoke melts the fat within, and that translucent succulence bastes the meat from the inside while the outer bark encases the juices until it’s ready for the cutting board.
“Everything is kept inside the meat,” says Levine. “The same cut of meat that is unremarkable cooked one way is made incredible when cooked in true barbecue style. All of those juices rendering inside for 14 hours or so makes for a completely different eating experience.”
Levine recently gave locals a taste of what to expect from his forthcoming restaurant at multiple events at Benner’s Farm in East Setauket. He offered pork shoulder for Western Carolina style pulled pork, smoked barbecue chicken, pork ribs and even tins of his own barbecue dry rub.
“It’s so easy for a chef to toss his meat in a sauce,” he says. “But with a dry rub, there is really nowhere to hide. It is all about the meat.”
Molasses BBQ Chicken Ingredients for glaze: Cider vinegar — 1⁄4 cup (4 tablespoons); Brown mustard — 1⁄2 cup (8 tablespoons); Molasses — 1 cup (16 tablespoons); Salt — 4 teaspoons; Fresh black pepper — 2 teaspoons Other Ingredients: Chicken — 6 pounds; Salt — to taste; Pepper — to taste Directions: Preheat grill. In a pan pour in cider vinegar, add mustard and mix. Add in the molasses, mix well, season with salt and pepper. Place the pan on hot coals and allow to simmer. Place the chicken pieces over indirect heat on grill and season with salt and pepper. Cover and grill at 350 F and cook for about 1 hour. After 20 minutes of cooking, brush the chicken with the glaze after every 15 minutes. When about to be done, sear over direct heat for few minutes.
The nature of Long Island’s cross-cultural barbecue style has even influenced a man who didn’t require an illuminating trip to America’s smoked-meat meccas. Lloyd Adams is a Texan through and through. A marriage brought him to Long Island in 1995 and by 2003 he started Laura’s BBQ Shack, a traveling Texas-style barbecue smoker that rolls into events like a traveling carnival of meat.
After a few years of struggling to find a foothold in the Island’s barbecue scene, Adams’ big break came at an event hosted by the Holbrook Chamber of Commerce. Long before many of the Island’s barbecue restaurants were even a gleam in a chef’s eye, Adams was schooling locals on true barbecue.
“I spent a lot of time explaining it as a cooking method,” says Adams. “I had to explain that the meat might be pink, but it is not raw. That pink you see is from the authentic smoke and the low-temperature cooking.”
But as barbecue continues to marinate and mature on the Island, people are becoming savvier; they are learning to embrace those pink smoke rings and burnt ends, according to Adams.
“People are much more educated about barbecue these days,” he says. “People aren’t going for it multiple times a week like they might Chinese or Italian, but it is growing.”
The ever-evolving Long Island barbecue scene will likely continue to expand to new flavor territories as each new generation cuts through the smoke and slides up to flames. Even in Adams’ own enterprise, the Texas-strong style has morphed to include much more pork than is usually found on slabs in the Lone Star state.
That’s merely one example of the ever-changing story of barbecue culture. And on Long Island, this quintessentially American style of making meat better will continue to raise its flavor profile.
“Whether you are cooking beef or pork or using one style or another, it is important to take pride in your barbecue and always be your own worst critic,” says Adams. “People here are willing to listen and to learn and I suppose that’s a good sign.”
Musican Bryan Gallo performs for winery-goers. Photo by Chris Mellides
By Chris Mellides
Beyond a gravel-strewn parking lot, a weathervane perched atop a rustic old potato barn stands tall and shines in the warmth of the weekend sun at Clovis Point winery and vineyard.
The neatly trimmed lawn below is home to a number of red tables and chairs that are occupied by families whose children play on the green grass beside the expansive grapevines that stretch for yards.
With the sunlight gleaming on high, I wipe the sweat from my forehead and casually pull down the brim of my hat to allow my eyes to adjust to the brightness of the outdoors. A gray oak barrel once used to age red wine now serves as a makeshift table and a temporary resting place for my camera equipment.
I pull a barstool close to the aged barrel and wait patiently to meet Kelly Bruer, Clovis Point’s general manager, for a chat and a tour of the facilities.
Kelly Bruer, Clovis Point’s general manager. Photo by Chris Mellides
Bruer makes his way from the tasting room nestled inside the 150-year-old building. As I stand to face him, he greets me with a smile and a firm handshake. He asks me if I’m a wine enthusiast, but to his surprise, I tell him that I’d much rather prefer a stout beer or a frothy IPA.
“Sit down, sit down. Be relaxed, it’s a winery,” says Bruer. “Do you want some wine?”
“No, thank you, but I appreciate the offer.”
“Are you sure?” he asks. “I’ve got a nice, light wine that’s good to introduce beer drinkers to.”
After some more convincing I finally accept, and Bruer arranges for a glass of white wine to be brought to the table. At first sip, the effervescent blend tastes crisp with clean fruity notes, rounding out an overall full-bodied flavor.
“The wine that you’re having there is fermented and then it goes to the bottle and it rests a bit; it’s kind of a seasonal wine and we do it every year,” says Bruer. “It’s crisp and it’s light and it’s chardonnay, and if I didn’t tell you it was chardonnay you probably wouldn’t know it.”
A high-ranking vineyard and winery located on the North Fork of Long Island, Clovis Point first opened its tasting room in 2007. Much of the walls and beams of the tasting room and surrounding property remain unchanged since the 1920s and were preserved during the eventual repurposing of the structure.
Long Island’s long, warm summers and cooling breezes permeating from the neighboring Long Island Sound and Atlantic Ocean make for the perfect maritime climate. And the glacial soils unique to the East End have allowed vineyards like Clovis Point and the other 56 Long Island winemakers to be the largest producers of European grapes in the Northeast, according to the Official Website of the Long Island Wine Council, www.liwines.com.
“It can be a difficult balance for the musician and I do respect that, because I know it’s not just a matter of walking in the door and putting a guitar over your shoulder…these guys practice and
put time into it and that’s an important part for people to realize.” — Kelly Bruer, Clovis Point’s general manager
While the well-versed general manager of Clovis Point has held many titles in the past, including working as a journalist, a sous chef and a commercial lender, he admits to having always been drawn to the North Fork and its vineyards.
“I grew up here on the North Fork, and when I was 12 years old I started working at vineyards over the course of a few summers,” said Bruer. “I never thought I’d come back, but it’s exciting. I wake up in the morning and come to work, and I work in a beautiful vineyard.”
When he took the job as general manager in January of 2011, Bruer was thrust into taking on multiple roles, including a position in operations and in event planning.
Sharing similar responsibilities is Alicia Ekeler, the tasting room director at Lieb Cellars, another North Fork winery with a tasting room located on the estate. Like Bruer, the duties she undertakes can be tiring, but Ekeler believes those duties are rife with their own rewards.
“Three days of my workweek are spent planning all the tasting room events, managing the ongoing music schedule, staffing and scheduling,” says Ekeler. “On the weekends, I am in the tasting room making sure everything is operating smoothly and that our guests are leaving happy.”
And when her guests leave happy, Ekeler is happy. She says that she’s been in this role for just more than a year, but that she’s been with Lieb Cellars for almost two.
The crowd lines up at the counter of Clovis Point winery and vineyard. Photo by Chris Mellides
Something else that Bruer and Ekeler share outside of their study of the culinary arts is their enthusiasm towards working with local musicians and affording them the opportunity to perform at their respective vineyards.
When selecting artists to feature at Clovis Point’s tasting room events, Bruer says that while originality and playing skill are important, it is vital for scheduled performers to understand that their live music should only add to the warm atmosphere rather than become the main focus of the day’s event.
“Explaining the wine and introducing people to the wine, that’s the more important thing,” says Bruer. “It can be a difficult balance for the musician and I do respect that, because I know it’s not just a matter of walking in the door and putting a guitar over your shoulder … these guys practice and put time into it and that’s an important part for people to realize.”
No stranger to Long Island’s winery scene, local musician Bryan Gallo shuffles into Clovis Point’s tasting room patio and examines his playing space. While sipping wine from a tulip-shaped glass he turns to face his audience.
Donned in black horn-rimmed glasses and a plaid button-down shirt, Gallo cheerily greets the crowd at Clovis Point. The Suffolk County native has performed at the vineyard several times over the last three years, so for many of the vineyard’s guests, this wasn’t the first time they’ve been introduced to Gallo and his music.
After tuning his jet-black acoustic guitar, he begins to play original song selections from his 2014 full-length album titled “Party Guest.” Gallo’s playing style combines alternative country-rock with wistful pop music elements.
As he strums his guitar, he’ll occasionally pepper in a bluesy harmonica to accent some of his songs. A sheet music stand faces Gallo and just beyond it are CD copies of his first major album release, along with a mailing list and tip jar that rest on the floor by his feet.
Friends and family joined together to share in Sunday’s performance at Clovis Point. Among those in attendance were vineyard club member and Setauket resident Steven Krinsky.
“We’ve been members of Clovis Point for the past seven or eight years, and we love the wine, we love the owners, and we love the staff. It’s a perfect trifecta,” says Krinsky. “The live music just adds another dimension [and] I think Bryan’s music goes perfectly with the wine and the whole experience of being at a vineyard.”
“It’s a very artistic feel in that you have the chance to spread your wings and do what you need to do and the people at the wineries are incredibly responsive to it.” — Bryan Gallo, Musician
At Lieb Cellars, live performances were first introduced in the winter of 2012 with the launching of the Friday Night Music Series. The series sticks to a rotating schedule featuring local musicians preforming a range of diverse genres from folk rock to opera sung in duet, according to Ekeler.
“We launched it as something for locals to do in the off-season; a chance for them to enjoy the space when it is not bursting at the seams as it tends to be in the high season,” says Ekeler. “We really try to explore different genres so that there is something for everyone every month, and it does not get repetitive.”
Like Clovis Point, Lieb Cellars receives many requests from musicians who are interested in performing at the winery, but those that are booked to play are often chosen because their playing styles are quieter and more relaxed to better suit the tasting room atmosphere.
For active musicians like Gallo, wineries are the perfect venue to learn how to engage with different kinds of audiences, while maintaining authenticity as an artist and receiving deserved compensation for live performances.
“I’ll always reach out to the wineries. Whether the [guests] plan on me being here or not, I feel like it’s always a really good synergistic relationship,” says Gallo. “People have picked up albums of mine because they’re interested, and they ask me ‘Well, when are you playing at Clovis again, or when are you playing at any of the wineries again?’ There’s a relationship there that just works.”
The unique relationship struck between musicians and the vineyards that embrace them is one that remains strong, and one that Gallo believes will endure well into the future.
“We don’t live in a small place, [Long Island] is a hundred plus miles back and forth from either end, so you can play a show out east and go out west the next day and you’re covering brand new ground,” says Gallo. “But out here, it’s just good. It’s a very artistic feel in that you have the chance to spread your wings and do what you need to do and the people at the wineries are incredibly responsive to it.”
Footprints mark a sandy trail at Cupsogue Beach in Southampton. Photo by Talia Amorosano
By Talia Amorosano
Finding an enjoyable vacation doesn’t have to involve booking a cruise to the Bahamas, a plane ticket to California or even a train ride to New York City. With Long Island’s more than 100 museums, 20 state parks and 30 wineries/vineyards, going somewhere great is as easy as stepping outside of your own backyard (and contains less risk of trampling your neighbor’s freshly planted rhododendrons).
A kayaker enjoys a tranquil evening on the Nissequogue River in Smithtown.Photo by Talia Amorosano
So hop in your car — or better yet, save gas money by hopping in a friend’s car — and explore an unfamiliar township. Because whether you’re looking for fun for the whole family, an escape from reality or a romantic getaway, you’ll find that the list of things to do here stretches as long as the Island itself, and well beyond the length of this list.
Oyster Bay
Spend a day in Oyster Bay if you love history. Planting Fields Arboretum State Historic Park encompasses hundreds of acres of gardens, trails and woodlands, not to mention a 1920s Tudor mansion. There’s also Sagamore Hill National Historic Site, home of Theodore Roosevelt from 1885 through 1919, and Raynham Hall Museum, former residence of Robert Townsend, George Washington’s intelligence operative. Who knows, maybe history will repeat itself and you’ll visit again.
Huntington
There are a ton of things to do here. Purchase tickets to an unforgettable show or concert at The Paramount Theater, tour the Heckscher Museum of Art and historic Oheka Castle or explore the outdoors at Cold Spring Harbor Fish Hatchery and Caumsett State Historic Park Preserve.
Smithtown
Tap Nissequogue River Canoe and Kayak Rentals Inc. to rent (or bring) a canoe or kayak, and paddle along 5.5 miles of tranquil river. If you still can’t get enough nature, take a stroll at scenic Caleb Smith State Park Preserve or visit the rehabilitating animals at Sweetbriar Nature Center. If you still can’t get enough nature, build a tree house in your backyard when you get home or something. But before you go, be sure to stop at Whisper or Harmony Vineyards in St. James, listen to live music and buy a bottle of wine.
An injured red-tailed hawk gets another chance at Sweetbriar Nature Center in Smithtown. Photo by Talia Amorosano
Brookhaven
This town offers some wonderful watery swimming, boating and fishing destinations: West Meadow Beach in Stony Brook, Cedar Beach in Mount Sinai, Corey Beach in Blue Point, Davis Park and Great Gun Beach, both on Fire Island, are just some of the important names to remember when planning your next beach daycation in Brookhaven.
Riverhead
Head to the river for a family fun day. The Long Island Aquarium and Exhibition Center, located along the Peconic River, is home to birds, butterflies and bats, along with great numbers of ocean and river dwelling animals. Also fun for kids and adults alike are the Riverhead Raceway and Long Island Science Center.
Southold
Don’t hold out on visiting this beautiful Long Island location. Book a cab ride through gorgeous rural Southold and visit one or more of its many wineries and vineyards: Sparkling Pointe, One Woman Wines and Vineyards, The Old Field Vineyards, Croteaux Vineyards, Mattebella Vineyards, Corey Creek Vineyards and Duckwalk Vineyards are just the cork of the wine bottle. Later, dine at one of more than 40 eateries in the maritime Village of Greenport, considered one of the prettiest towns in the United States.
Southampton
See the seashore like never before at sandy, clean Cupsogue Beach County Park in Westhampton, or lay back in luxury on a True East Charters boat tour of the Hamptons. If staying grounded is more your style, spend a day playing minigolf with the family at the Southampton Golf Range, which also features a driving range, batting cages and an ice rink.
East Hampton
If you’re up for an art-filled adventure, spend an hour at the Pollock-Krasner House and view the paint-splattered space where abstract impressionist Jackson Pollock and fellow artist Lee Krasner created some of their most provocative works. End the day in another world: LongHouse Reserve, where modern sculptures and furniture (created by a seasonal group of artists) fuse seamlessly with the interestingly landscaped grounds.
This year’s superhero summer reading theme has elementary to high school students frequenting libraries. Photo by Giselle Barkley
Summertime usually means barbeques, sunbathing, sleeping in and packing in as much fun as possible before the beginning of another academic year. But one thing is missing from that list — reading — and it’s at the top of the list for youth departments in local libraries that encourage kids to pig out on books before going back to school in the fall.
And what better way to encourage kids to read than with superheroes? Local Long Island libraries’ summer reading lists for kids and young adults bring superheroes to the foreground with their series of hero-related books for elementary school to high school children.
Brian Debus, head of the Children’s Department at Emma S. Clark Memorial Library in Setauket, said the younger kids favored these graphic novel superhero books the most. Of the nearly 70,000 books in the Children’s Department, the aisles for these books and books for beginner readers are nearly barren, according to Debus.
“By the middle of the summer at least all of them have been checked out at least once,” Debus said. Children receive weekly prizes after reading the books they log out. Although the theme is superheroes, kids can log out other books as well. According to Debus, from June 22 to July 10, children had logged out 3,674 books.
Fantasy books aren’t only flying off the shelves at Emma Clark Memorial Library. According to Katherine “Kathy” Kalin, department head of Young Adult Services at North Shore Public Library, science fiction and fantasy books are a hit among elementary, middle and high school youths.
The library’s Battle of the Books program is one of its summer reading programs for sixth- to eighth-grade students. But ninth- to 12th-grade students who aged out of this program can still keep up with their summer reading in the Battle Bistro summer reading program at the North Shore Public Library.
Battle Bistro participants read three books: “Half Brother” by Kenneth Oppel, “The Kiss of Deception” by Mary E. Pearson and “The Rules of Survival” by Nancy Werlin. According to Kalin, who has read all the books for both reading programs, teens across Long Island and the country can also register for an online reading club, Unmask!, which allows them to “unmask the superhero in you.”
Unmask! club members are not limited to stories about Superman swooping in to save the day, as the hero in their story can be as simple as a strong female character.
“It’s things that kids can relate to in their lives.” Kalin said. Teens in this reading club must answer a question to show they read the book. According to Kalin, this year the question encourages kids to delve into the storyline and examine if they could relate the book to an experience in their lives.
Teens can register for this club and track their reading progress and receive a prize for every two hours of reading.
Huntington Public Library also rewards its reading club participants. Laura Giuliani, department head of Youth and Parent Services, said more students are using suggested reading lists provided by their schools.
Picture books are popular among preschoolers. “Wonder” by R. J. Palacio and “Thirteen Reasons Why” by Jay Asher are popular with teens and deal with ideas of self-acceptance and suicide, respectively.
While Giuliani doesn’t know why these two books are a hit among teens, she said it’s possible the kids reading these books can relate to the storyline in some way. But regardless of the genre of book or the types of prizes, these libraries want one thing: to encourage kids and adults alike to keep reading and avoid the summer slide.
“It maintains their reading skills throughout the summer so that they [don’t] … lose those skills that they learned,” Kalin said.
Giuliani agreed saying, “If kids don’t get any reading in, they kind of fall out of the loop. It keeps the reading comprehension … and vocabulary [up].”
Most importantly, reading is just a simple fun and relaxing way to get lost in a different reality before preparing for another school year.
Summer is in full swing. Ideally, you would have started working toward your summer body a few weeks or even months ago. But if you still have some progress to make, here are some last minute steps to get in better shape before summer ends.
Increase water intake. Leave a full 24 to 32-oz water bottle by your bed every night, and when you wake up in the morning, immediately drink that as you get ready. During the night your body hasn’t taken in much liquid, so it’s thirsty in the morning. Drinking water immediately in the morning gets your systems running and can aid in fat loss. You’ll also find that it’s very energizing. In addition, increase your water intake throughout the day, aiming for a gallon. Stay away from soda and other sugar-laden beverages.
Drinking water immediately in the morning gets your systems running and can aid in fat loss.
Eat a healthy breakfast. This can set you up for eating healthy the rest of the day. Try Greek yogurt with fruit, an omelet with veggies, or throw some fruit, natural peanut butter and almond milk in the blender for a delicious smoothie you can take on the go.
Prepare your lunches for the week every Sunday. Being prepared is one of the most important keys to success when it comes to health and weight loss. An example of a meal you can easily make in bulk: 4 oz. of lean ground turkey or chicken, one-fourth cup of quinoa, and one cup of veggies like broccoli. Bake the broccoli in the oven while making the quinoa and meat on the stove, and before you know it you’ve got a week’s worth of healthy lunches.
Replace your morning coffee with green tea with lemon at least a few times a week. While black coffee is healthy, the cream and sugar that often accompanies coffee is full of calories. Green tea has zero calories, contains antioxidants and has been shown to aid in fat loss.
Order smart at restaurants. It’s not as difficult as one may think, especially because many restaurants now have healthier menu sections. As a basic rule, look for words on the menu like grilled, baked or broiled and stay away from anything fried or breaded. If possible, view the menu online before you go so that you’re prepared.
Increase cardio activity. Try to do something at least five days a week. Schedule a run every morning or a walk every evening. Go for a bike ride or swim laps. Sign up for a new and different fitness class each week. Just get out and get moving!
Have fun experimenting with new recipes. Eating healthy doesn’t have to be boring. Experimenting with new recipes can help keep you motivated. Try out healthy swaps— for instance, more often than not, you won’t even notice the difference when you swap out sour cream for Greek yogurt. Check out fitnessrxwomen.com for some great ideas.
Green tea has zero calories, contains antioxidants and has been shown to aid in fat loss.
Be active during downtime. While at home watching TV, do some crunches, planks, sit-ups, jumping jacks, etc. Do some squats while you’re heating something up in the microwave. Get creative!
Cut down on sugar, alcohol and sodium. It’s OK to have a treat once a week or so, but you may find that when you cut out sugar and alcohol, you’ll feel much better anyway. When a sweet craving strikes, try a small piece of dark chocolate or a chocolate protein shake. And while we do need some sodium in our diet, too much will lead to bloating.
Track your food intake with a food log or app like My Fitness Pal. You may be surprised at how much you’re actually consuming without realizing it.
Sign up for a 5K that occurs in the fall. It will keep you on track this summer and help motivate you to stay active. Even if you’ve never done a 5K before, it’s a great way to challenge yourself. You’ll feel amazing when you cross that finish line after all your hard work!
Lisa Steuer is the managing editor of FitnessRx for Women and FitnessRx for Men magazines. For more fitness tips, training videos, healthy recipes and print-and-go workouts that you can take with you to the gym, visit www.fitnessrxformen.com and www.fitnessrxwomen.com.
The Metabolic Reboot Smoothie, pictured above. Photo by Lisa Steuer
By Lisa Steuer
Contrary to what some may believe, there are many tasty ways to eat healthy. Whether your goal is to lose weight or improve your well being, smoothies are a great and easy option.
Making a smoothie — when you blend ingredients together — is different from juicing. When juicing, the juice is extracted from fruits and vegetables, leaving behind a pulp that is often thrown away. In addition, this strips the fruit of its fiber but leaves the sugar.
While juicing is still considered healthy in moderation, having a fiber source with your healthy drink is important, said Shoshana Pritzker, RD, CDN, who owns Nutrition by Shoshana in East Islip. Fiber keeps you feeling fuller for longer, is good for digestion and helps control blood sugar.
Still, many people turn to juicing-only type diets in order to “cleanse.” However, this is not really necessary, Pritzker said.
“You have a liver and a kidney that do a phenomenal job at making sure your system is clean and healthy, so there really is no way to detox better than what your body does already on its own,” said Pritzker. A better option, instead, is to focus on filling your diet with plenty of fiber-rich fruits and vegetables to keep you healthy and your system running smoothly.
The kind of smoothie you make can be dependent on your goals. For instance, add green tea to a smoothie to help boost your metabolism if you want to lose weight. Or make a health blend with antioxidant-rich ingredients like blueberries. “Overall, you should just be looking for a healthy blend of ingredients you like. Because if you don’t like it, you’re not going to drink it,” said Pritzker.
Making the Perfect Smoothie
Like any healthy meal, the ideal smoothie should contain all three macronutrients: protein, complex carbs and healthy fats. For protein, you could use a scoop of protein powder, non-fat dairy milk or non-fat yogurt (either Greek or regular, depending on your personal preference); the healthy fat could be fish oil, flaxseed, peanut butter, nuts, coconut oil or even an avocado (“You can’t even taste it. It makes it really thick and creamy,” said Pritzker). And your complex carb could be a high-fiber cereal or granola. A smoothie that contains all three macronutrients could even work as a meal replacement.
In addition, if you’re concerned about your fruit going bad before you get a chance to use it, give frozen fruit a try, as it’s just as healthy as fresh fruit (just check the label to make sure it contains no added sugar). “The only thing you want to stay away from is canned fruit,” said Pritzker. “Canned fruit is usually kept in syrup.”
Here are three smoothie recipes Pritzker shared. For more recipes, visit her website at nutritionbyshoshana.com, where you can also download a free smoothie recipe e-book.
Metabolic Reboot Smoothie: Makes 1 serving Ingredients:
1 scoop vanilla whey protein powder
1/2 frozen banana
1/4 fresh avocado
1 cup chopped kale
1 cup fresh or frozen blueberries
1/2 – 1 cup brewed green tea, cooled
Ice Directions:
Add ingredients to blender and blend until smooth. Enjoy!
Antioxidant Power Smoothie: Makes 1 serving Ingredients:
1 cup fresh or frozen mixed berries (blueberries, raspberries, strawberries, blackberries, etc.)
1 cup frozen chopped spinach
1 apple, cored and cubed
1/2 frozen banana
1 tablespoon flaxseeds or ground flaxseeds
1/2 – 1 cup water or milk of choice
Ice (optional) Directions:
Add ingredients to blender and blend until smooth. Enjoy!
PB & J Breakfast Smoothie: Makes 1 serving Ingredients:
6 ounces plain, nonfat, Greek-style yogurt
2 tablespoons natural peanut butter
1/2 cup fresh or frozen purple grapes
or strawberries
1/2 cup dry oats
1/2 to 1 cup milk of choice
Ice (optional) Directions:
Add ingredients to blender and blend until smooth. Enjoy!
Lisa Steuer is the managing editor of FitnessRx for Women and FitnessRx for Men magazines. For fitness tips, training videos and healthy recipes, visit www.fitnessrxformen.com and www.fitnessrxwomen.com.
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