The Pinot Noir grape is believed to have originated in France over 2,000 years ago.
Pixabay photo
By Bob Lipinski
Bob Lipinski
If there is one wine that lovers of red and white wine can enjoy with equal pleasure, it is Pinot Noir. It’s light- to medium-bodied, with little bitterness (tannin) and loaded with plenty of juicy fruit. Unlike many red wines, Pinot Noir can be enjoyed by itself, perhaps with a cracker and wedge of your favorite cheese. Incidentally, Pinot Noir likes to be lightly chilled (like most white wines).
Pinot Noir is a thin-skinned, medium acid red grape variety believed to have originated in France over 2,000 years ago. It is grown principally in Burgundy and Champagne, France, and is also grown in other regions of France and most wine-producing countries of the world. Pinot Noir is genetically unstable, meaning that it mutates: the parent vine may produce offspring with fruit different in color, size, shape, and flavors.
Some of these mutations are Pinot Blanc (Bianco), Pinot Gris (Grigio), and Pinot Meunier, among others. Pinot Noir is known as Pinot Nero in Italy and Spätburgunder in Austria and Germany.
Most of the Pinot Noir wines are made from 100 percent of the grape. While others are blended with a small amount of Syrah (for color and body). The most famous Pinot Noir blend is champagne; a combination of Chardonnay, Pinot Meunier, and Pinot Noir grapes. The blend is generally 70 percent red grapes and 30 percent white grapes. A lesser-known champagne is called Blanc de Noirs, a white wine made entirely from black (red) grapes.
The Pinot Noir grape is believed to have originated in France over 2,000 years ago. Pixabay photo
Pinot Noir pairs with ahi tuna, broiled or blackened salmon, mushrooms, root vegetables, grilled vegetables (especially zucchini and tomatoes), or even a slice of your favorite pizza.
Pinot Noir is often referred to as feminine, a nebulous term describing wines that are soft, perfumed, charming, seductive, delicate, and elegant.
Some Pinot Noir wines I’ve enjoyed over the past few months are:
2016 Lauca “Reserva” Maule Valley, Chile: Light-bodied with a bouquet dominated by spicy cherry, along with mint, coffee, and mushrooms.
2018 Murphy Goode, California: Spicy black cherry and flavors of cranberry and cola with hints, tea, and cinnamon.
2017 Domaine Anderson “Pinot Noir” Anderson Valley, California: Bouquet of blackberry and mulberry with flavors of red currants, cola, and dried fruits.
2018 La Crema “Sonoma Coast” California: Bouquet and flavor of spicy berries, pomegranate, brown baking spices, and toasted nuts in the aftertaste.
2018 Aquinas, North Coast, California: Deep ruby color; a bouquet and flavor of pomegranate, plum, sandalwood, cherries, and cranberry.
Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and 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].
Everything has gotten so expensive, and fresh fish is no exception. But if you’re going to spring for something delicate and delicious, do go for scallops.Those nutty little nuggets of briny goodness, if prepared well, are worth the extra dollars. Whether in a ceviche where they’re marinated in citrus juice which actually cooks them, in a Grenobloise sauce, or wrapped in prosciutto or in a salad, they’re a perfect component for a light warm weather meal.
Scallop Ceviche
Scallops can be prepared numerous ways. METRO photo
YIELD: Makes 4 servings
INGREDIENTS:
1 pound sea scallops quartered or wholebay scallops
Freshly squeezed juice of 5 limes
1/2 cup orange juice
Salt and freshly ground pepper to taste
1 cup peeled, seeded and diced cucumber
2 shallots, peeled and minced
1/4 cup thinly sliced scallions
1/2 cup finely diced green bell pepper
1/2 cup diced cherry tomatoes
2 tablespoons minced jalapeño pepper
1/4 cup chopped cilantro
1/4 cup chopped flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon grated orange zest
DIRECTIONS:
In a medium nonreactive bowl combine the scallops and juices. Cover and refrigerate for one hour. Add salt and pepper, cucumber, shallots, scallions, bell pepper, cherry tomatoes, jalapeño pepper, cilantro, parsley and oil; toss to thoroughly combine, then let sit at room temperature 15-20 minutes.Drain marinating liquid and discard, cover scallop mixture and refrigerate for one hour, then divide it evenly among 4 stemmed glasses, sprinkle with orange zest and serve with bread and extra virgin olive oil.
Prosciutto-Wrapped Scallops
YIELD: Makes 4 servings
INGREDIENTS:
1 tablespoon unsalted butter
1/4 cup chopped cherry tomatoes
2 tablespoons chopped fresh basil
12 black olives, pitted and chopped
2 tablespoons chopped toasted pignoli nuts
1/4 cup olive oil
16 sea scallops
Salt and freshly ground pepper to taste
16 slices prosciutto
2 cups frisee, washed, torn into bite-size pieces
1 – 2 tablespoons balsamic vinegar
DIRECTIONS:
Preheat oven to 350 F. Generously grease a baking dish with butter. Place tomatoes, basil, olives, pignoli nuts and olive oil in the bowl of a food processor and pulse until ingredients are finely chopped. Season scallops all over with salt and pepper, then cover with tomato mixture. Fold each slice of prosciutto in half lengthwise and wrap firmly around each scallop, then place in a baking dish. Bake about 15 minutes, until scallops are cooked through and prosciutto is somewhat crispy. In a medium bowl toss the frisee with the balsamic vinegar and salt and pepper, then place on salad plates and top with scallops. Serve with a nice chilled Sancerre.
Scallops Grenobloise
YIELD: Makes 4 servings
INGREDIENTS:
3 tablespoons olive oil
1 pound sea scallops, rinsed, drained and patted dry with paper towels
Salt and freshly ground pepper to taste
6 tablespoons unsalted butter
1 lemon, peeled, all pith and seeds removed, finely diced; add capers,
2 tablespoons capers, drained
4 white mushrooms, cleaned and diced
2-3 tablespoons white wine vinegar
2 tbsp. finely chopped fresh flat leaf parsley
Lemon wedges for serving
DIRECTIONS:
Sprinkle scallops with salt and pepper and olive oil. Heat a large nonstick skillet over medium heat, then add scallops; cook, turning once, about two minutes, till golden brown on both sides; set aside to keep warm.In a small skillet, melt butter over medium heat; add lemon, capers and mushrooms and cook, stirring frequently, until butter begins to brown, about 3 minutes; stir in vinegar. Divide the scallops onto 4 plates, spoon butter, lemon, capers, mushrooms and fresh parsley over them and serve immediately withasparagus
An osprey carries a fish back to its nest. Photo from Unsplash
By John L. Turner
I vividly remember the first time I saw an Osprey (also called the Fish Hawk due to the fact their diet is, with very rare exception, entirely comprised of fish). As a ten-year-old, a friend and I were birding on the back side of Miller’s Pond in Smithtown, now a county park off of Maple Avenue, but at that time a private estate. We came along the edge of small stream that fed the pond, still hidden a little bit by a shrub thicket of stream-side sweet pepperbush. Peering across the stream we noticed a HUGE bird (isn’t everything bigger when you’re small?) perched on top of a dead tree with an orange object wriggling in its feet. Well, the object was a nice-sized carp, the feet were actually very sharp talons, and the big bird holding the carp was an Osprey.
Ospreys have made an amazing comeback on Long Island. Unsplash photo
We didn’t realize it at the time but this Osprey sighting was becoming an increasingly uncommon event. Due to the widespread use of DDT, a persistent pesticide that can last in the environment for decades, Ospreys and many other birds higher on the food chain (e.g., Bald eagle, both pelican species, Peregrine falcon) plummeted. Scientists soon learned that the pesticide interfered with the ability of the birds to lay viable eggs, causing some bird populations to decline as mush as 90% and causing the extinction of the eastern United State race of the Peregrine falcon.
Fortunately, in one of the first great environmental victories of the environmentally enlightened era of the early 1970s (you may be old enough to remember the first Earth Day and the adoption of the Clean Water, Clean Air and Endangered Species Acts) DDT was banned in 1972 for use in the United States. The Center of this intense national fight? Right here in the Three Villages where the Environmental Defense Fund (EDF) was established!
Now an international environmental organization focusing on global environmental issues such as climate change and loss of biodiversity, EDF started in a modest office, first in Stony Brook (in a cramped second floor office above the Post Office, ironically, behind the flapping Bald eagle) and then in a house in Setauket on Old Town Road, where it successfully took on the fight to stop the use of this bird-killing pesticide. This several year struggle is chronicled in the highly informative and readable book DDT Wars, written by Charlie Wurster, a retired Stony Brook University professor, EDF board member, and long time resident of Old Field.
Over the past couple of decades Ospreys have bounced back big time throughout North America with an estimated 30,000 pairs (making the continent the global stronghold for the species), an increase mirrored on Long Island with several hundred pairs of Ospreys and growing (as a result the Osprey has been removed from the New York State list of Endangered and Threatened Species).
Helping to fuel this growth are the presence of several coastal fish species including alewife, American Eel, but especially menhaden (or bunker) which has undergone a resurgence in the past half a decade due to a ban on their commercial harvest in New York State waters.
As with an animal that routinely dives into water to catch highly slippery prey, Ospreys have evolved a number of adaptations that provide the tools for a successful hunt. Their sharp talons are instrumental in holding onto fish but their feet have two other adaptations. The skin on the bottom of their feet are pocked with small bumps known as spicules that impart a sandpaper-like quality to the skin, aiding the bird in gripping the fish. And the osprey can rotate one of its three front talons to swing to the back so the bird can better hold onto the fish with a two-in-front, two-in-back talon arrangement. Oh, and did I mention they close their nostrils to keep water out when diving for prey?
Their plumage, too, is adapted to emersion in water. Ospreys have the oiliest feathers of any bird-of-prey, the oil helping to repel water. This oil imparts a musty smell to museum skins, a trait that museum curators have occasionally noted. After Ospreys take-off from a plunge they almost always shake their bodies like a golden retriever, as the water drops easily shed from their highly waterproofed feathers.
Their bulky stick nests are a common and iconic site in many coastal areas of Long Island, sometimes built in sturdy trees, others on buoys, lighthouses, or channel markers. Most often, though, the nests are on elevated platforms some caring individual or organization has erected (if you put up a nesting platform make sure to install a predator guard and one or more perches angled from the side of the platform).
From the ground it is hard to see the contour of the nest but from above you can discern its shallow bowl shape, containing softer material such as phragmites, finer sticks and even seaweed, which line the bowl. Ospreys are notorious for adding human-made objects to their nest with dozens of items being documented; we don’t have an understanding of why they do this; maybe they just like to collect things like rope, net fragments, rubber boots, items of clothing, even children’s dolls!
Osprey chicks in various stages of development are in nests all around Long Island now. Both parents incubate the eggs (two to three in a typical clutch, although occasionally a four-egg nest is reported). If the hatchlings make it through the wind and rain at their exposed nest sites, they grow rapidly, fledging in about two months. If you want to watch Ospreys go through nest building, incubation, and raising of young there are a number of webcams on-line in which to view ospreys.
PSEG has two productive webcams to enjoy, one in Oyster Bay and the other on the south side of Main Street in Patchogue Village. As I write this I’m listening to the piercing call of an adult Osprey vocalizing from the webcam nest in Oyster Bay; two small young have hatched and there’s an unhatched egg that hopefully will hatch very soon. The two young in the Patchogue nest are several days older.
Bald Eagles have made an amazing comeback on Long Island. Unsplash photo
A larger cousin to the Osprey — the Bald Eagle — is another beneficiary of the DDT ban and as the eagle has resurged throughout the country, so too on Long Island. As a result of this population growth the species was removed in 2007 from the federal Endangered Species List, although it is still listed as a Threatened Species in New York DEC’s list. While largely free from pesticide contamination concerns, many Bald and Golden Eagles today face poisoning from a different source — lead. The lead is ingested from spent shot, bullet fragments, and perhaps even long lost fishing sinkers first ingested by waterfowl they preyed upon.
Sightings of adult and immature eagles have become almost commonplace, especially near areas where they nest. The first eagle nest, evidence of this comeback, was discovered on Gardiner’s Island in 2006 and for several years was the sole nest on Long Island. (In fact, prior to the current resurgence, the last Bald Eagle nest was on Gardiner’s Island way back in 1932.) But by 2015 the number of nests had climbed to five and by 2018 reached eight. Now there are more than a dozen nests. The nest in Centerport, just north of State Route 25A and west of the harbor, is perhaps the most conspicuous. Good views of the eagle nest at the William Floyd Estate can be gained, looking south across Home Creek, from the Town of Brookhaven’s Osprey Park.
As with the scientific name of many species, the Bald Eagle’s scientific name imparts information about the species; Haliaeetus leucocephalus means the sea eagle with the white-head.
The resurgence of these two impressive birds-of-prey, over the past several decades, has been inspirational, not only for the grace, power, and beauty they add to our daily experience, but also because they are living proof that if we do the right things — banning poisons (let’s take the next step in their restoration by working with hunters to get the lead out!), cleaning our nation’s waters, protecting their food supply, and providing nest sites — these birds and nature can begin the healing process and meet us halfway. These birds present, indeed, impart to us an important and valuable lesson in this time of planetary peril. It’s up to each of us to learn from them — what say you, are you willing to embrace the lesson?
A resident of Setauket, John Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.
Is drinking alcohol good for you or bad for you? It’s one of the most widely used over-the-counter drugs, and yet there is still confusion over whether it benefits or harms to your health. The short answer: it depends on your circumstances, including your family history and consideration of diseases you are at high risk of developing.
Several studies tout alcohol’s health benefits, while others warning of its risks. The diseases addressed by these studies include breast cancer, heart disease and stroke. Remember, context is the determining factor when evaluating alcohol consumption.
Weighing Breast Cancer Risk
In a meta-analysis of 113 studies, there was an increased risk of breast cancer with daily consumption of alcohol (1). The increase was a modest, but statistically significant, four percent, and the effect was seen at one drink or less a day. The authors warned that women who are at high risk of breast cancer should not drink alcohol or should drink it only occasionally.
Less is more when drinking alcohol. METRO photo
It was also shown in the Nurses’ Health Study that drinking three to six glasses a week increases the risk of breast cancer modestly over a 28-year period (2). This study involved over 100,000 women. Even a half-glass of alcohol was associated with a 15 percent elevated risk of invasive breast cancer. The risk was dose-dependent, with one to two drinks per day increasing risk to 22 percent, while those having three or more drinks per day had a 51 percent increased risk.
Alcohol’s impact on breast cancer risk is being actively studied, considering types of alcohol, as well as other mitigating factors that may increase or decrease risk. We still have much to learn.
Based on what we think we know, if you are going to drink, a drink several times a week may have the least impact on breast cancer. According to an accompanying editorial, alcohol may work by increasing the levels of sex hormones, including estrogen, and we don’t know if stopping diminishes the effect, although it might (3).
Effect on Stroke Risk
On the positive side, the Nurses’ Health Study demonstrated a decrease in the risk of both ischemic (caused by clots) and hemorrhagic (caused by bleeding) strokes with low to moderate amounts of alcohol (4). This analysis involved over 83,000 women. Those who drank less than a half-glass of alcohol daily were 17 percent less likely than nondrinkers to experience a stroke. Those who consumed one-half to one-and-a-half glasses a day had a 23 percent decreased risk of stroke, compared to nondrinkers.
However, women who consumed more experienced a decline in benefits, and drinking three or more glasses daily resulted in a non-significant increased risk of stroke. The reasons for alcohol’s benefits in stroke have been postulated to involve an anti-platelet effect (preventing clots) and increasing HDL (“good”) cholesterol. Patients should not drink alcohol solely to get stroke protection benefits.
If you’re looking for another option to achieve the same benefits, an analysis of the Nurses’ Health Study recently showed that those who consumed more citrus fruits had approximately a 19 percent reduction in stroke risk (5).
The citrus fruits used most often in this study were oranges and grapefruits. Note that grapefruit may interfere with medications such as Plavix (clopidogrel), a commonly used antiplatelet medication used to prevent strokes (6).
Effect on Heart Attack Risk
In the Health Professionals follow-up study, there was a substantial decrease in the risk of death after a heart attack from any cause, including heart disease, in men who drank moderate amounts of alcohol compared to those who drank more or were non-drinkers (7). Those who drank less than one glass daily experienced a 22 percent risk reduction, while those who drank one-to-two glasses saw a 34 percent risk reduction. The authors mention that binge drinking negates any benefits. This study has a high durability spanning 20 years.
What’s the Answer?
Moderation is the key. It is important to remember that alcohol is a drug that does have side effects, including insomnia. The American Heart Association recommends that women drink up to one glass a day of alcohol. I would say that less is more. To get the stroke benefits and avoid the increased breast cancer risk, half a glass of alcohol per day may be the ideal amount for women. Moderate amounts of alcohol for men are up to two glasses daily, though one glass showed significant benefits.
Remember, there are other ways of reducing your risks that don’t require alcohol. However, if you enjoy it, modest amounts may reap some health benefits.
References:
(1) Alc and Alcoholism. 2012;47(3)3:204–212. (2) JAMA. 2011;306:1884-1890. (3) JAMA. 2011;306(17):1920-1921. (4) Stroke. 2012;43:939–945. (5) Stroke. 2012;43:946–951. (6) Medscape.com. (7) Eur Heart J. Published online March 28, 2012.
Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com.
'Essence of Spring,' watercolor on aquabord, by Nancy Wernersbach is on view through July 10.
Photo by Cayla Rosenhagen
An owl sculpture by Christ Wagner. Photo by Cayla Rosenhagen
'Waterlilies at Old Westbury Gardens' by Rosanne Kaloustian. Photo by Cayla Rosenhagen
A piece by Kyle Blumenthal at the BLOOM exhibit. Photo by Cayla Rosenhagen
BLOOM exhibit at the Reboli Center. Photo by Cayla Rosenhagen
BLOOM exhibit at the Reboli Center. Photo by Cayla Rosenhagen
'Frederick's Garden' by Casey Chalem Anderson. Photo by Cayla Rosenhagen
Portrait of Joseph Reboli at the BLOOM exhibit. Photo by Cayla Rosenhagen
By Cayla Rosenhagen
Cayla Rosenhagen
It’s springtime, and there is no better place to immerse yourself in the season’s beauty and hopeful spirit than in Stony Brook Village. Like an idyllic landscape painting, vibrant flowers are blooming across town, and the trees are budding in an energizing chartreuse. In the village, this break in the weather and the new growth are perfect causes to celebrate, and the Reboli Center for Art and History aims to do just that with its new exhibition: BLOOM.
BLOOM is a mixed-media exhibit featuring spring-themed works by the gallery’s namesake, Joseph Reboli, as well as works by Mireille Belajonas, Kyle Blumenthal, Joan Branca, Bill Buchholz, Casey Chalem Anderson, Pamela duLong Williams, Pamela Herbst, Melissa Imossi, Rosanne Kaloustian, Linda Davison Mathues, Angela Stratton, Ty Stroudsurg, Chris Wagner, Nancy Wernersbach, and Charles Wildbank. The exhibit spans multiple rooms and features exquisitely vibrant and uplifting landscapes and still lifes, each capturing the floral splendor spring offers. Each piece masterfully radiates the qualities of spring- light, optimism, beauty, and wonder.
Explore the exhibit and admire the works by talented West Sayville native, Chris Wagner, the Center’s Artisan of the Month. His detailed wood carvings of birds are created using a chainsaw!
The Three Village Garden Club is also featured in a sub-exhibit in the History Room, with floral arrangements, more artwork, and artifacts. Additionally, check out the gift shop, stocked with unique art-adorned merchandise, jewelry, and watches, perfect for Fathers’ Day gifts.
The Reboli Center was opened to the public in 2016 and named after internationally recognized local realist painter Joseph Reboli, (1945-2004). Situated at 64 Main Street in Stony Brook, the gallery overlooks the Stony Brook Creek as well as the historic village. It offers rotating and featured exhibits showcasing local artists and the history of the area.
Please visit the Center’s website at rebolicenter.org for more information regarding upcoming and current exhibitions or call 631-751-7707.
Visit BLOOM on Tuesdays-Saturdays from 11 a.m. to 5 p.m. or on Sundays from 1 p.m. to 5 p.m. The exhibit will be on display until July 10. BLOOM is a must-see on your next outing in Stony Brook Village!
Cayla Rosenhagen is a local high school student who enjoys capturing the unique charm of the community through photography and journalism. She serves on the board of directors for the Four Harbors Audubon Society and Brookhaven’s Youth Board, and is the founder and coordinator of Beach Bucket Brigade, a community outreach program dedicated to environmental awareness, engagement, and education. She is also an avid birder, hiker, and artist who is concurrently enrolled in college.
Stony Brook Village Center is proud to announce Mint Clothing Boutique will be celebrating the release of their first private line of designs at a Belmont Stakes themed Look Book Luncheon. The luncheon will take place at the Three Village Inn on Thursday June 9 at noon until 3 p.m. (rain date: Friday, June 10, same time).
As guests enjoy their al fresco lunch, models will stroll through the gardens wearing the private line’s breathable, sustainable and easy-to-wear styles. Tickets for this event are $35 per person and include a three-course prix fix lunch. To reserve your seat, call the Three Village Inn at 631-751-0555.
Mint Clothing Boutique was created in 2004 by Joanna Mazzella, inspired by the beauty and lifestyle of the North Fork and the Hamptons. The boutique offers a unique collection of beautiful pieces from luxury clothing brands, tailored to create a refreshing shopping experience that highlights the modern woman’s lifestyle. Mint Clothing Boutique is located at 119 Main Street in Stony Brook Village and is open daily 10am to 6pm.
For me, no backyard barbecue, picnic, beach or poolparty is complete withoutpotato salad on the menu. And I don’t mean that gloppy stuff from the supermarket. I’m talking about freshly boiled potatoes dressed with mayonnaise or oil and vinegar and laced with whatever you want. Any variety of boiling potato with a waxy consistency will work; the younger and newer the potato, the better. With or without the skin, the potatoes should be cooked until fork tender, immediately immersed in cold water to stop their cooking, and dressed, unlike green salad, as soon as possible. The following recipes should see you through the coming holiday weekend and many a summer get-together.
Traditional Potato Salad
YIELD: Makes 8 servings
INGREDIENTS:
5 – 6 medium potatoes, peeled and cut into 1” cubes
1 cup homemade or Hellman’s mayonnaise
1 tablespoon cider vinegar or white wine vinegar
Salt and freshly ground pepper to taste
1 cup fine chopped celery
1/2 cup finely chopped onion
2 hard-cooked eggs, chopped (optional)
DIRECTIONS:
Place potatoes in a 4-quart pot and cover with cold salted water. Bring to a boil over medium-high heat; reduce heat and simmer until fork tender, about 10 minutes. Drain, immerse in cold water, then drain again and cool slightly. In a large bowl, whisk together mayonnaise, vinegar, salt and pepper; add potatoes, celery, onion and eggs, if using. Gently toss and serve warm or at room temperature if using immediately. Otherwise, cover and refrigerate up to 6 hours. Serve with meat, poultry, fish or other salads.
Mediterranean Potato Salad
YIELD: Makes 8 to 10 servings
INGREDIENTS:
7 medium Yukon Gold potatoes, peeled and halved
1 1/2 cups homemade or Hellman’s mayonnaise
1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
2 roasted red peppers, fresh or from jar
1/2 pound fresh string beans, cooked
One 14-ounce can white beans rinsedand drained
One 6-ounce can oil-packed Italian belly tuna, drained and flaked
1/2 cup pitted black olives
1 tablespoon capers, rinsed and drained
1 can rolled anchovies, drained
1/2 cup sliced red onion
8-10 marinated artichoke quarters or halves, coarsely chopped
1/2 cup Italian flat leaf parsley, chopped
1/2 cup chopped fresh basil leaves
DIRECTIONS:
In a large pot combine salted cold water and potatoes. Over medium-high heat bring to a boil, then reduce heat to simmer and cook until fork tender, about 20-25 minutes. Drain, rinse in cold water, then drain again. When cool enough to handle cut potatoes into half-inch cubes; in a large bowl combine them with mayonnaise, lemon juice, salt and pepper. Toss gently to combine and transfer to serving bowl. Add the peppers, string beans, white beans, tuna, olives, capers, anchovies, onion, artichokes, parsley, and basil in order given. Serve warm or at room temperature with cold cuts, crusty Italian bread, and cheese.
Potato Salad with Herbed Vinaigrette
YIELD: Makes 10 to 12servings
INGREDIENTS:
3 pounds tiny new potatoes, scrubbed but not peeled
Salt and freshly ground pepper to taste
1/4 cup + 2 tablespoons white wine vinegar
3 – 4 tablespoons dry white wine
1 tablespoon fresh marjoram or oregano leaves, minced
1 tablespoon fresh thyme leaves
2 tablespoons minced flat leaf parsley leaves
4 scallions, trimmed and thinly sliced
2/3 – 3/4 cup extra virgin olive oil
DIRECTIONS:
In a large pot combine cold salted water and potatoes. Over medium-high heat, bring to a boil, then simmer until fork tender, about 15 minutes. Drain, rinse in cold water, drain again and set aside to cool slightly. In a large bowl whisk together the salt and pepper, vinegar, wine, herbs and scallions; add oil and whisk vigorously. When cool enough to handle, slice potatoes 1/4” thick, and add to mixture, then toss gently. Serve warm or at room temperature with meat, poultry, fish or other salads.
The Centerport Fire Department will host a Memorial Day Parade on May 30 at 10 a.m. from Centershore Road, Harrison Drive, east on Mill Dam Road Centerport, southeast on Prospect Road, south on Little Neck Road.Ends at 9 Park Circle, Centerport followed by a ceremony at the memorial monuments in the park. 631-261-5916
Commack
VFW Elwood-Commack Post 9263 hosts a Memorial Day parade on May 30 at 10 a.m. Kick off is at the Home Depot parking lot at the intersection of Larkfield Road and Jericho Turnpike and head east on Jericho Turnpike to junction at Veterans Highway to Cannon Park for a ceremony. 631-368-9463
East Northport
Father Judge Council Knights of Columbus hosts the East Northport Memorial Day Parade with kick off on May 30 at 12:15 p.m. at Clay Pitts and Larkfield roads and proceed to John Walsh Memorial Park adjacent to Northport-East Northport Library. 631-262-1891
Greenlawn
Organized by the Greenlawn Fire Department, a Memorial Day parade will kick off on May 30 at 9 a.m. on East Maple Road, south on Broadway to Greenlawn Memorial Park, at the corner of Pulaski Road and Broadway. 631-261-9106
Kings Park
The 96th annual Kings Park Memorial Day Parade, sponsored by American Legion Post 944, will be held on May 30 at 9 a.m. Kick off is at the RJO School at Old Dock Road and Church Street to the Veterans Plaza at Route 25A for flag ceremonies. 631-269-4140
Northport
Organized by the Northport American Legion Post 694, the parade will begin at 10 a.m. on May 30 at Laurel Avenue School and proceed to the Northport Village Park. 631-261-4424
Huntington
The Town of Huntington will host a Memorial Day Wreath Ceremony on May 29 at Veterans Plaza on the front lawn of Huntington Town Hall at 100 Main Street at noon. Patriotic music will be performed by the Northport High School Choir. 631-351-3012
On May 30, a Memorial Day parade organized by Nathan Hale VFW Post 1469 and American Legion Post 360 will commence at 10 a.m. at West Neck Road and Gerard Street and head east on Main Street to Stewart Avenue in Huntington. 631-421-0535
Port Jefferson
On May 30, American Legion Wilson Ritch Post 432 will be performing a Memorial Day ceremony honoring and mourning the military personnel who have died in the performance of their military duties while serving in the U.S. Armed Forces at Port Jefferson Memorial Park, West Broadway, Port Jefferson. Call 631-473-9774 for the time.
St. James
A Memorial Day Parade organized by Sgt. John W. Cooke VFW Post 395 will be held on May 30 at 10 a.m. The parade steps off at the corner of Lake Avenue and Woodlawn Avenue and proceeds to St. James Elementary School for a ceremony. 631-862-7965
Setauket
The Veterans of Foreign Wars Post 3054 will hold its annual Three Village Memorial Day Parade in Setauket on May 30 at 11 a.m. Parade starts at the corner of Main Street and Route 25A with an opening ceremony at the Village Green across from the library and a closing ceremony at Memorial Park along Route 25A. 631-751-5541
Smithtown
The Smithtown Fire Department will host a Memorial Day Parade on May 30 at noon. Kickoff is at the corner of Main Street and Singer Lane, continuing west on Main Street to Town Hall. 631-360-7620
Sound Beach
The Sound Beach Civic Association hosts a Memorial Day service at Veterans Memorial Park, New York Ave., Sound Beach on May 30 at noon. 631-744-6952
Stony Brook
VFW Post 3054 will host a Memorial Day ceremony at the Stony Brook Harbor Memorial (near Stony Brook Fire Department) on Main Street in Stony Brook Village on May 30 at 9 a.m. 631-751-5541
Stephanie Moreau, Christina Muens and Lori Beth Belki in a scenę from the show. Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
Stephanie Moreau, Christina Muens and Lori Beth Belki in a scenę from the show. Photo by Steven Uihlein/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
A scene from 'Mamma Mia!'.Photo by Brian Hoerger/Theatre Three Productions, Inc.
The cast of 'Mamma Mia!'. Photo by Brian Hoerger/Theatre Three Productions, Inc.
By Barbara Anne Kirshner
You are cordially invited
To the destination wedding
Of Sophie and Sky
At a Greek Island inn.
BUT before Sophie can walk down the aisle, there is a mystery that must be solved.
Theatre Three has done it again and in grand style with the lighthearted musical comedy, Mamma Mia!The Musical featuring the songs of Swedish pop sensation, ABBA.
The band, under the direction of accomplished Jeffrey Hoffman, starts the joyful festivities with an overture of ABBA catchy hits. Even if you weren’t alive when this 70’s rock group was big, the songs are infectious and sure to delight all age groups.
Producer Judy Craymer is credited with introducing the idea for this show to ABBA Swedish songwriters and members of the original band, Björn Ulvaeus and Benny Andersson, in 1983. British playwright Catherine Johnson was brought onboard to weave a story around these much-loved hit tunes and Mamma Mia! was born.
The show was an international sensation including productions at London’s West End and Broadway. It holds the distinction of being the eighth longest-running musical in West End history and 18th longest running musical on Broadway where it opened at the Winter Garden Theatre on October 18, 2001, and ran through September 12, 2015.
The story revolves around Sophie who discovers her mother Donna’s old diary only to find entries describing that twenty-one years ago she was intimate with three men, — Sam Carmichael, Bill Austin and Harry Bright — at this island paradise that she now owns. One of these three men is Sophie’s father, but which?
Sophie, who is about to get married, has visions of her father walking her down the aisle, so she sends invitations addressing them from her mother, but not letting Donna know what she has done. She feels certain that the moment she sets eyes on the men, she will know her father. The men accept and the plot is filled with comedic and emotional twists and turns when they show up at Donna’s Greek Island inn.
Director Jeffrey Sanzel has done a masterful job casting this show and the results are sheer perfection.
Cassidy Rose O’Brien’s Sophie is adorable with a rich vibrato that wraps around songs like I Have a Dream. O’Brien and Eric J. Hughes, as her fiancé Sky, have great chemistry. One cute bit has Sky and his pals maneuvering scuba flippers as they team up with O’Brien on Lay All Your Love on Me showing how silly, playful and sexy these two are together.
Steve Corbellini as Donna’s special love Sam delivers a heartfelt performance that crescendos in his duet with Christina Muens (Donna) on S.O.S. Dennis Setteducati is hysterical as the never married adventurer and writer, Bill. His duet with Rosie on Take a Chance on Me is a madcap whirlwind as choreographed by Sari Feldman who can always be counted on to tell stories through dance. Andrew Boza’s Harry is reminiscent of a Monty Python character with his humorous British affects.
To add a fine dose of humor to the plot, Donna has invited her best friends with whom she was once in a girl group called Donna and the Dynamos. When these women arrive, the three have a grand reunion as they reminisce over former exploits.
There is the rich Tanya (Stephanie Moreau), who has been married three times, and the breezy Rosie (Lori Beth Belkin) who has never married. These three women are the centerpiece of the show adding much hilarity through their impeccable comedic timing and exuberant renditions of songs like Dancing Queen, Chiquita, and Super Trouper. Muens is fabulous as Donna with her powerhouse voice that sends chills especially in the standout The Winner Takes It All.
The cast is accompanied by a lively ensemble that infuses the stage with song and dance.
Costumes by Ronald Green III help illustrate the personalities of the characters from Bill’s Indiana Jones style hunting hat to Tanya’s elegantly flowing outfits to the flashy silver disco dresses of Donna and the Dynamos to all that glitter.
Randall Parsons’ scenic design cleverly glides from the main inn to a bedroom and back again while lighting design by Robert Henderson, Jr. accentuates the moods with well-placed neon columns illuminating assorted colors.
The finale is exhilarating with Donna, Tanya and Rosie joined by Sam, Bill and Harry appearing in colorful ABBA inspired costumes and accompanied by the entire company draped in sequins. They invite the audience to a dance party featuring the songs Mamma Mia, Dancing Queen and Waterloo.
For an effervescent evening of theatre, get swept into the world of ABBA music at Donna’s fun Greek island resort in Mamma Mia!, playing now through June 25 at Theatre Three, 412 Main Street in Port Jefferson. Tickets are $35 adults, $28 seniors and students, $20 children ages 5 and up. Please note this show contains adult themes and situations. For more information or to order, call 631-928-9100 or visit www.theatrethree.com
POSTSCRIPT:
I first saw Mamma Mia! in 2003 at Mandalay Bay Hotel when I was visiting my uncle who lived in Las Vegas. It was such a magical production brimming with energy and spirit that I couldn’t wait to take my niece and nephew to see the Broadway production, but to my surprise, I left the Winter Garden Theatre disappointed. I am happy to say that Theatre Three’s production has the spirit and energy that so enchanted me in Vegas. If you love musical theatre, you must catch this show. You will leave the theatre smiling, dancing to the beat and singing.
The Three Village Historical Society, 93 North Country Road, Setauket has announced it will join museums nationwide in the Blue Star Museums initiative, a program that provides free admission to currently-serving U.S. military personnel and their families this summer. The program will run now through Labor Day, Sept. 5.
Blue Star Museums is a partnership between the National Endowment for the Arts and Blue Star Families, in collaboration with the Department of Defense and museums across America.
“Museums educate and inspire, cause us to wonder and imagine, dream and remember,” said Dr. Maria Rosario Jackson, chair of the National Endowment for the Arts. “By participating in the Blue Star Museums program, the Three Village Historical Society is offering military personnel and their families an opportunity to feel connected to the Three Village community and to explore the world through the power of arts, culture and design, contributing to each person being able to live an artful life.”
For more information, call 631-751-3730 or visit www.tvhs.org.