Students from the Stony Brook Medicine Healthy Libraries Program will soon be visiting Com-sewogue Public Library for two special HeLP events designed for community members of all ages.
The students, who are currently training in the fields of social work, public health, and nutrition, will be available outside on the Library grounds on both April 14 and May 12, from 10 a.m. until 1 p.m. to provide information and answer questions on a wide variety of vital topics, including how to find community resources, reliable health information, fill out paperwork for social services and find housing.
During the first hour of each HeLP event, the Long Island Cares Mobile Food Pantry Van will be on-site giving out free food, while supplies last. All are welcome and no ID is required.
The Stony Brook Medicine Healthy Libraries Program is a partnership between the Public Libraries of Suffolk County, a unique group of healthcare professionals, and graduate student interns working together to provide access to both in-person and virtual healthcare-related resources for public library patrons throughout Suffolk County.
Comsewogue Public Library is located at 170 Terryvillle Road, Port Jefferson Station. In case of in-clement weather, the events will be moved inside. For questions, call the Library at 631-928-1212, option 3.
Courtesy of Jennifer Quirk-Senyk, adult services librarian at Comsewogue Public Library
A statue of Joseph Dwyer in Rocky Point. File photo by Kyle Barr
By Chris Cumella
As the deadline for approval of New York State’s final budget approached on April 1, U.S. Congressman Lee Zeldin (R-NY1) joined the state Senate Republican Conference March 24 on a call to action from Gov. Andrew Cuomo (D) to restore funding for the PFC Joseph P. Dwyer Peer Support Program for veterans.
The Dwyer program was introduced in 2012 by Zeldin, then a state senator and a U.S. Army veteran himself, having served in Operation Iraqi Freedom. Essential health support was provided to veterans in the state. Zeldin’s home county of Suffolk was among the first to utilize the program.
The program has received bipartisan support from local governments up to the State Capitol. However, funding has been omitted in this year’s Cuomo budget proposal.
“It has been an honor to help lead the effort to take a model here in New York and try to expand it nationally,” Zeldin said. “Every veteran in every corner of America deserves to have that resource available to them.”
According to Zeldin and the Republican Conference, the operation was labeled as “immensely impactful” based on the ability to provide various mental health services designed to help veterans reintegrate back into civilian life.
The program was named in honor of Dwyer, an Army combat medic in the Iraq War who was in an iconic 2003 photo carrying a young Iraqi boy away from danger.
After Dwyer’s return home from service overseas, he struggled with post-traumatic stress disorder. He died in 2008.
The Dwyer program stands as a peer-to-peer support model, which provides a safe, confidential and educational platform where all veterans meet in support of each other’s successful transition to post-service life.
The program also seeks to help aid “vet-to-vet relationships” to enhance positive change through shared experiences, a process combined with learning and personal growth.
“As a combat veteran, I fully understand the difference the services provided by the Joseph P. Dwyer program can make in the lives of our veterans who are struggling,” said state Senate Republican Leader Robert Ortt, an Army National Guard veteran who served in Operation Enduring Freedom in Afghanistan. “The need for these critically important services has never been more important, and they should be made permanent.”
On March 15, the state Senate majority proposed funding of up to $4.5 million for the Dwyer program, which is the same funding level adopted in 2020-21. However, the state Assembly majority has proposed $6.05 million in funding.
Suffolk County alone has been described as having “one of the largest veteran populations in the nation” by state Sen. Anthony Palumbo (R-New Suffolk).
Two local beneficiaries of the Dwyer program felt the experience was well worthwhile.
“I was struggling with both substance use and abuse and thoughts of self-harm as well as a suicide attempt,” said Smithtown resident Robert Carrazzo in a Zeldin press release. “The Dwyer program and those involved helped me battle all this, and now I am over five years sober, have a family, two degrees and a new career.”
“I was a single mom who was furloughed and attending grad school online, which was taxing on my mental health,” said Northport resident Danielle Koulermos in the same press release. “The Dwyer program grew into a sisterhood of support and guidance geared toward the needs of us as female veterans.”
“Playing games with our veterans’ lives is unacceptable,” Zeldin said. “Not only must full funding for the Dwyer program be restored in this year’s final budget, but this program’s funding must become a permanent component of all future state budgets.”
A new experience is heading Down Port, with a focus on whiskey.
Thanks to a group of 10 from all across the North Shore, the entrepreneurs have taken over the former space of Fork & Fiddle, now creating The Whiskey Barrel.
Located at 138 Main St., the group of whiskey enthusiasts signed the lease just two weeks ago and are anticipating a Memorial Day weekend opening.
John Louis, owner of Maui Chop House in Rocky Point, said The Whiskey Barrel will focus primarily on brown liquors, and also feature a full menu.
“We have 100-plus bottles of whiskey, bourbon, Scotch,” he said.
And the menu will be curated by 18-year-old Maddy Bender, the barrel’s young and enthusiastic sous-chef and partner, who’s been working and gaining notoriety at Maui Chop House over the last year.
“It’s more of like a rustic American kind of thing,” she said. “We’re going to have all different burgers and wings. We’re going do a steak sandwich or pork katsu sandwich, so definitely something that would be really cool with all the different bourbons and whiskeys.”
Bender added the barrel will also have bourbon and whiskey pairings on the menu.
The recent college student said this whole experience has been surreal.
Photo by Julianne Mosher
“John told me that he was looking to possibly open a new place in the village and said, ‘I want you to come in as a partner with me,’” she said. “And I was like, ‘Oh my gosh, this is crazy.’ And now that it’s like actually happening, John says it to me every day, that I’m not even 21 and I’m going to be owning a bar. He gave me the keys and it’s so real now.”
The group began discussing the idea less than two months ago, Louis said, and from then it was full-speed ahead.
Now that they took over the former Southern-inspired spot, which closed right before the COVID-19 pandemic after a short-lived life on Main Street, Louis said that all they need to do is build a bar and do some cosmetic changes.
“All the fixtures, the kitchen’s in great shape, brand-new fridges I think that only had been on for six months — it’s all ready to go,” said co-owner David Tracy, of Stony Brook.
Thomas Francis, of South Setauket, said he hopes this restaurant becomes a destination.
“It’s really that old-world Kentucky cigar-bar feel that we’re going for,” he said. “It’s something that when you walk in, it’s going to be a destination. It’s going to be why you want to come to Port Jeff.”
Francis, a whiskey expert himself, said that the bar will not be a place with intimidation.
“Some of this might intimidate folks,” he said. “So, hand in hand is an education aspect. We bring people along for the experience, and shepherd them along the way.”
He hopes that it will be a place where those who are interested can learn the whiskey ways.
“We’re not just looking to open the doors and that’s it,” Francis added. “We want to be an experience, and have you come along for the ride.”
The group said they also obtained their tobacco license and will sell cigars to pair with the liquors.
But for those who can’t handle a whiskey or a bourbon, don’t worry. Another part owner, Paul Hess of Rocky Point, said there will be craft beer on tap and a wine list.
Bender said that although the group of partners and investors is large, everyone brings some-thing different to the table.
“We have a little bit of everything in here,” she said.
Richared Harris and Kathianne Snaden join Joey Zangrillo in his new outdoor dining spot located behind his restaurant, Joey Z’s. Photo by Julianne Mosher
When the COVID-19 pandemic hit Long Island in March of last year, restaurants had to shut their doors and come up with creative ways to survive.
At first, they utilized contactless, curbside pickup, and then as the summer approached, the warm weather opened up impromptu outdoor dining.
“It was a scary time,” Village of Port Jefferson trustee Kathianne Snaden said. “But the attitude with outdoor dining was whatever they need, we will make it work within reason and safety.”
Restaurants had to make use of whatever outdoor space they had — Joey Z’s, for example, be-ing just two tables on the busy sidewalk in front of its location. Others used their back parking lots, taking up space from visitors and their cars.
Snaden said they were able to relax their already-in-place outdoor dining codes to help the businesses stay open.
“Even though it was hurriedly done, we still did everything to the standards with the fire marshal and the attorney that visited every site,” Snaden added. “We were very careful with that stuff. Our goal was for the businesses to continue doing business and stay open.”
Now that this has become the new normal, the village knew they had to prepare early for the busy season, using what they learned last year to make outdoor dining even better.
Deputy village attorney Richard Harris and Snaden began researching different accommodations the village could make.
“We came up with a waiver form,” Harris said, “And whenever people came in for an application, for the most part we said ‘yes.’”
Using the good and the bad from what they learned early on in the pandemic, Harris and Snaden began measuring different spots that could accommodate outdoor tables, again joined by the fire marshal to make sure everything was safe, and ADA compliant.
“We were able to take more time in identifying locations,” Snaden said, adding that this year the village again waived the $100 table fee restaurants typically need to pay for outdoor dining.
And this year, the village is continuing to assist the restaurants which could use the extra space.
Recently, Gov. Andrew Cuomo (D) announced that indoor dining could seat at 75% capacity, but some restaurants Down Port are small spaces that still cannot make a profit without a full house.
So, the outdoor dining helps.
Joey Z’s, located at 217 Main St., is now utilizing a small park behind his restaurant, at the bottom of the staircase by Toast Coffeehouse.
Joey Zangrillo, owner of the Greek and Italian spot, said he is grateful for the tables located within the park because he knows it’ll help his business this summer.
“This whole place, the way it looks right now, looks perfect to me,” he said.
And the tables will not interfere with the rest of the park, Snaden said, because benches are still available for people to take a break.
“Everybody that requested a certain area or type of outdoor dining, they were not denied,” she added. “We worked within our parameters and what the code allows, but nobody was denied what they asked for.”
While many restaurants are beginning to utilize the outdoor dining now that spring is here, Harris said applications are still rolling in, and have been since early March.
“If you let us know what you want, we’ll take a look at the permit and make it work for you,” he said. “We want the businesses to survive — that’s our job.”
During Monday’s virtual board of trustees meeting, the Village of Port Jefferson agreed upon the 2021/2022 budget, with a total increase of 1.9% to $10,187,442.
Treasurer Denise Mordente explained on April 5 the increase over last year’s budget of $9,992,565 is attributed to several factors, including the loss of LIPA revenue and increases in state mandated expense lines.
A simple roll over budget would have resulted in a budget gap of approximately $400,000.
But according to Mayor Margot Garant, “The village was able to manage the gap reducing it to $194,877,” just slightly over the impact of the loss of LIPA revenue of $116,646 by reassigning resources and not rehiring staff in positions vacated due to retirement or attrition within certain departments.
“We’re looking to make up the difference by increasing taxes by $122,000 with the balance coveredby increased revenues sources,” added Garant.
“The impact to the average household, which would have an approximately $1,500 village tax bill is approximately a $45 increase,” she said.
“We feel the budget, as proposed is going to provide the necessary resources, the village needs to continue to do its job, which is to provide our basic services to its residents.”
During the pandemic this fiscal year, Garant said, “We’re actually at $8.7 million in revenue, so we’re about $1.2 million short.”
However, despite the loss of revenue, the village also managed to maintain services and staffing by implementing a spending freeze and strict oversight of village resources.
The budget hearing has been posted the Village of Port Jefferson’s YouTube account.
To read this year’s budget, visit the village website.
The team behind Icon Cares Inc. at their Hope Hops Around LI fundraiser in Stony Brook on March 25.
Photo by Julianne Mosher
A local business wanted to give back, and through fundraising was able to make children at Little Flower Children and Family Services of New York, based in Wading River, smile for Easter.
Raquel Fernandez, owner of Icon Properties in Port Jefferson and member of the Port Jefferson Chamber of Commerce, said that she always wanted to create a charity after opening her agency in 2004.
But like everything in early 2020, COVID-19 halted their plans.
In what was supposed to be their first fundraising event to create and donate Easter baskets to three nonprofits across Long Island, they had to postpone it.
That didn’t stop Fernandez, she said. Right before the shutdown in March, she with her own children, brought over 300 baskets to Little Flower’s Wading River campus for kids ages 2 to 14.
“It was such a great feeling,” she said. “This was the last thing we were approved to do before nothing was allowed in. It gave a sense of normalcy.”
Fernandez said she wasn’t going to let the continuing pandemic stop her from helping again this year.
Icon Cares Inc. — the charitable part of Icon Properties, and a 501c3 nonprofit — was able to fundraise a bit with its second annual Hope Hops Around LI Campaign, that included hosting an event at Stony Brook’s The Bench on March 25.
The four-hour event sold out, Fernandez said, which had a guest list of 70 people. All the funds gathered were donated to Little Flower.
“We’re just trying to do something good,” she said. “It feels good to help out.”
Icon Cares joined by the Port Jefferson Chamber of Commerce. Photo by Julianne Mosher
During the event, there was a 50/50 draw, a silent basket auction and The Bench donated a portion of the proceeds when supporters bought The Blue Bunny — a specialty drink created for the event made of Stoli blueberry vodka, soda, lemonade and blue Curaçao liqueur.
“We’re really excited and hope this event becomes a staple,” Fernandez said.Her fundraising efforts raised more than $1,600.
Right before the event, 100 baskets were created and dropped off at Little Flower, which Taressa Harry, Little Flower’s director of communications, said would be gifted to the kids on Easter morning.
“Last year they reached out to us and we were really happy,” she said. “We love getting support especially when it’s from our local community.”
Little Flower is a 90-year-old nonprofit organization founded originally in Brooklyn, with its main campus in Wading River.
According to its website, the group has been committed to improving the lives and well-being of children by providing foster boarding home care, residential treatment care and, where appropriate, adoption. Their work focuses on strengthening the family so that they can provide a safe nurturing environment for raising children and to overcome a myriad of obstacles that threaten a child’s safety.
Harry said that donations like Icon Cares baskets goes a long way.
Kids at Little Flower in Wading River receiving their Easter baskets last year. Photo from Little Flower
“The kids love any special treat they can get,” she said. “It shows them that there really are people who are pushing for them and cheering them on. It makes their day a little brighter, especially during the holidays where they can’t be home.”
Fernandez said the fundraising this year was a success and she looks forward to her next donation.
“We’re grateful to God that we can do something that helps out others,” she said.
On April 6, Stony Brook University administered 1,400 doses of the Moderna COVID-19 vaccine to students living on campus. The mass vaccination day fell on the first day that New York granted eligibility for those 16 of age and older.
“I’m so thrilled that the eligibility came much earlier than we ever expected,” said Rick Gatteau, vice president for Student Affairs at SBU and dean of students.
The administration sent out an email to residents last Thursday with a link to sign up. Within two hours it was filled, and there is currently a waitlist of 500 students waiting for the next session.
The event took place in the newly constructed Student Union building, where students arrived at their assigned time and were guided through the process by dozens of volunteers. They will return for their second dose on May 4.
“I felt compelled to get the vaccine”, said Victor Shin, a sophomore chemistry major. “I’m hoping that the campus will open up very soon and we can head back toward in-person learning.”
By the end of the day, 30% of on campus residents received a vaccine. With the semester wrapping up in a few weeks, the administration is hoping to vaccinate all students who are interested so that the second dose falls before the last day of classes May 4.
“The fact that we’ve had such a huge turnout is reflective of our students’ interest in getting the vaccine,” Gatteau said. “We’re a big STEM school focused on research, and students know the value of the science and research that went into it, which is similar to their own career pursuits.”
Residents were selected first due to their risk of transmission by living in close quarters in dorms. The next group to be offered a spot will be commuter students who travel to campus and those who are fully remote but live on Long Island.
“Even if it was never required, I think we’d get to our herd immunity number just based on interest,” Gatteau said.
The decision of whether or not vaccination will be required of students returning to campus in the fall is still up for deliberation by the State University of New York administration. This week they announced that in the fall, 80% of classes will be held in person.
Chef Andrew Seeley with host Cliff Crooks as he samples his dish, as seen on Chef Bootcamp, Season 1. Photo from Food Network
A staple in the Port Jefferson community is heading to the small screen, sharing their story on the Food Network’s newest series, “Chef Boot Camp,” to air on at 10 p.m. on Thursday, April 8.
Under the guidance of chef Cliff Crooks, culinary director of a global restaurant brand, the show takes struggling chefs from family owned businesses and helps their techniques.
In its season premiere, a local bar and eatery is stepping up to the plate — with chef Andrew Seeley of Tara Inn.
“They take a troubled chef, that’s a good chef, but who needs technique to help a place that’s struggling in the area,” he said. “Prepandemic and now, this area is not what it used to be.”
But Seeley said thanks to the new apartments soon to be developed in Upper Port, the inn has “an amazing opportunity here.”
According to the Food Network, Crooks will put a trio of underperforming chefs each episode through a grueling series of challenges to test their real-world culinary skills and fitness for the role.
With their jobs on the line, these chefs will attempt to not only survive but thrive in “Chef Boot Camp” and prove to their owners they have the talent and passion that it takes to succeed.
Owners Tara and Kate Higgins also joined in on the episode, where they offered tips that Seeley needed to work on.
“The chef spends time with you, teaches you techniques and kind of puts you to the test to see what you can do and what you can’t,” he said.
Kate, a Port Jefferson Station resident, said last summer the bar received a phone call from a producer with the Food Network. She didn’t believe the message, but called them back to find out they were interested in featuring her family’s spot in their new show.
“I thought it was a joke,” she said. “I’m not even sure how she found us, but I’m happy they did.”
From July on, Seeley and the Higgins family talked with producers and got ready to film at two locations —in Manhattan and New Jersey — in November. This week’s episode is the first one to kick off the season, where Seeley and the bar’s owners will be featured in the hour-long show.
Boot camp
Chef Andrew Seeley, as seen on Chef Bootcamp, Season 1. Photo from Food Network
The Food Network said in a statement that Crooks assesses the three featured chefs’ skills in the kitchen and addresses their areas for improvement.
After an introduction to each chef that reveals what brought them to boot camp, Crooks gets a firsthand look and taste of one of their signature dishes to begin to understand what the issues may be.
Next, the chefs must demonstrate fundamental cooking techniques of a classic dish, which they must create on time and to Crooks’ satisfaction, showing their skills, knowledge and ability in the kitchen.
Then, the chefs must bring it altogether — working a fast-paced, live dinner service at one of Crooks’ restaurants, and then, finally, whipping up a creative, new dish for their restaurant owners to demonstrate their growth and progress from boot camp.
The chef
Seeley has been working at Tara Inn for a year and a half, but his experience comes from a hands-on approach.
He said when he was a child, he would come to Tara’s with his grandmother and enjoy their famous $1 burgers. He spent his young adulthood visiting the bar scene with friends.
After a move to Florida, he owned several food trucks, but due to some unfortunate family problems, he had to forfeit them, eventually moving back north.
Now living in Wantagh — and commuting to Port Jeff — Seeley would come into the inn for lunch, according to Kate. She was looking for someone to help with a few shifts, and he asked if he could join the team.
“Sometimes hiring customers doesn’t necessarily go well,” she said. “But he started on Sundays, it was a five-hour shift, and three weeks later, he was working six days a week.”
An emotional experience heading back into the kitchen, Seeley said joining Tara’s brought his love for cooking to a whole new level.
“It’s amazing,” he said. “They’ve adopted me as their little brother.”
The legacy
Kate Higgins, Andrew Seeley and Tara Higgins at Tara Inn. Photo by Julianne Mosher
Tara Higgins said her father, Joe, opened Tara Inn in 1977. Now 90 years old, he has passed the responsibility to Kate, but all eight of his children have worked at the bar at some point in their lives.
“It’s part of who we are,” she said.
Tara, a Port Jefferson resident, village judge and attorney at the Suffolk County Supreme Court in Riverhead, said the inn has always been a labor of love.
“Not just having Andrew work here, but having him be on our team, is such a weight off of our shoulders,” she said.
Located at 1519 Main St., and known for their inexpensive but filling bar food —the former $1 burger now costs $2 — Seeley said there’s more to Tara Inn than the food and drinks.
“It’s also the guests that come in here,” he said. “When you come here, you’re coming into a place that has been around for so long it’s a legacy.”
The motto the Higgins family has held for 43 years is what keeps Seeley going.
“My favorite thing they say here is, ‘We don’t have customers, we have guests,’” he said.
Tara added the vibe of the inn has always been like their living room — a place to get together, share a meal and a beverage, and just hangout.
“I think people believe that just because we’ve been here 43 years means that we’re going to be here for another 43,” Kate said. “And that’s not going to be the case if we don’t continue to get local support.”
Joe Higgins is happy that after four decades, people still stop into Tara’s.
“Dad was saying that he feels sorry for the local people that don’t realize this gem is in their own backyard,” Tara said. “And it’s true. You know, I used to say the only place to go that’s cheaper is McDonald’s, and now we’re cheaper than McDonald’s and the food is much better.”
And now thanks to “Chef Boot Camp,” Seeley might have a few new tricks up his sleeve.
Although he can’t give away too much, he said on the episode he works on his seasoning and plating techniques.
But in the end, no matter how cheap the food — and how delicious it is — people come back to Tara Inn for its welcoming attitude.
Father offered more advice when Kate took over.
“Dad said to me, ‘You have an opportunity to be good to people and to help people,’” she said.
On Sunday, April 4, Barbara Ransome, director of operations with the Port Jefferson Chamber of Commerce, dressed up in her Easter Bunny costume to hand out treats and take photos with passerbyers for the holiday.
Over the past 25 years, Ransome has played the role, carrying a basket full of candy — and carrots for herself — throughout Main Street.
From 11 a.m. until the late afternoon, Ransome visited the local shops to say hello, and took pictures with several families.
“We’re hoping next year we can have our parade and egg hunt,” she said, “But in the spirit of the holiday, I wanted to spread some cheer.”
Last year, the holiday events were canceled due to the COVID-19 pandemic, and this year was the same but that didn’t stop people from snapping a selfie with Ransome, or a quick group photo with the local Easter Bunny.
Comsewogue senior Aiden McCaffrey rolls out of the backfield for the Warriors in a League V matchup at home April 5. Bill Landon photo
Comsewogue senior Aiden McCaffrey rolls out of the backfield for the Warriors in a League V matchup at home April 5. Bill Landon photo
Comsewogue quarterback Brady Shannon drops back to pass in a League V matchup at home April 5. Bill Landon photo
Comsewogue junior Brady Shannon throws over the middle against ESM April 5. Photo by Bill Landon
Comsewogue junior Brady Shannon scrambles out of the pocket in a League V matchup against ESM April 5. Photo by Bill Landon
Comsewogue senior Brendan McCrary makes a one handed catch in a home game against Eastport South Manor April 5. Bill Landon photo
Comsewogue huddle
Comsewogue running back cuts to the outside in a home game against Eastport South Manor April 5. Bill Landon photo
Senior Ryan Mimnaugh takes the handoff for the Warriors at home against Eastport South Manor April 5. Bill Landon photo
Timeout Comsewogue
#9 not on roster!
The Comsewogue Warriors at 0-2 this season looked to notch its first win when it hosted the Eastport South Manor Sharks at home in a League V conference matchup in a rare Monday night game April 5. Comsewogue’s first win would have to wait as they fell to ESM 20-8.
The Sharks set the tone early when on their opening drive consumed nearly 7 minutes off the clock to punch in on a touchdown pass to take the early lead. Comsewogue struggled to get traction and after a blocked punt gave the Sharks another scoring opportunity with 9:06 left in the half for a 13-0 lead.
With less than a minute left in the 3rd the Sharks found the endzone again to take a 20-0 lead. The Warriors took the egg off the scoreboard in the final 2 minutes and were able to convert for two more but it was too little too late and that elusive victory will have to wait.
The Warriors conclude their COVID shortened season with a road game against West Babylon April 10. Kickoff is at 2:00 p.m.
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