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Port Jefferson

Photo by Julianne Mosher

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.

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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.”

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File photo by Heidi Sutton

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 covered  by 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.

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. 

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Here comes Peter Cottontail … 

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.

The crime scene outside Dunkin' Donuts in the village. Photo from Margot Garant

It was a tragedy, but local officials say all the right protocols were in place which led to the quick arrest of a Port Jefferson Station man in the fatal shooting of 25-year-old David Bliss Jr. of Shirley.

The incident occurred on Wednesday, March 24, at approximately 3:35 p.m., when Bliss was shot in front of 122 Main St. in the village.

According to a Suffolk County Police Department spokesperson, police from the 6th Precinct were on the scene within 2 minutes, 32 seconds after the victim was hit. 

Mayor Margot Garant said the whole incident itself took less than 10 seconds, from the argument between the two men to the duo in the car driving off. 

“Upon learning of the incident, our code enforcement chief and I immediately headed to the scene,” she said. 

But the police were already there, and once the SCPD steps in, they take the reins on any incident. Upon assessment, the police spokesperson said, the detectives on the scene immediately determined that it was a targeted incident.

“Upon arrival at the Port Jefferson shooting scene, police knew the shooter had left the area in a vehicle immediately following the shooting and a lockdown was not necessary,” the police said in a statement to TBR News Media. “Each incident presents specific circumstances that are assessed by responding personnel to determine if a lockdown is warranted and what radius needs to be covered.”

Village trustee Kathianne Snaden said that although some people are curious and are upset over the protocol, the village did everything within their ability to keep their residents and children safe.

“Everybody wants to know why a lockdown didn’t happen, and the last answer is we do not have that authority,” she said. “We confirmed that with our attorney and we don’t have that right.”

Garant reiterated the same, that although people may think the local government has more ability to shut down a village, they do not. 

“As soon as Suffolk is on the scene, it is their game,” she said. “I do not have the authority to put the village in a lockdown situation. Under New York State law, I do not have that authority.”

Thanks to the village’s street cameras, police were able to get a license plate number and began tracking the vehicle which was already headed into Smithtown.

“The police officer on the scene confirmed the community is not in harm’s way,” Garant said. “He said they are tracking the vehicle in Stony Brook, heading to the Smithtown area and this is very much a one-on-one attack.”

And because investigators on the premise knew right away that the shooting was not a threat to the rest of the village, schools were not put on lockdown.

Snaden, who was watching her daughter’s tennis game at the school, got the call from Garant and immediately asked if a lockdown was needed.

“We can’t say it enough — as soon as the call came to me, my first question to the mayor was, ‘Are the kids safe?’” she said. “Margot was standing with Suffolk police who confirmed ‘yes.’”

Snaden, who is also the community liaison between the school district and the village government, began tracking down Port Jefferson Superintendent of Schools Jessica Schmettan who was already aware of the situation and rerouted the buses to avoid Main Street.

“Everybody was fully aware, and the school was already doing whatever protocol they do in these situations,” Snaden said. “Superintendent Schmettan had already, long before, already known about it and was acting on their behalf.”

Schmettan told the mayor that once she heard of the incident and bus reroutes, she communicated with the SCPD and verified that a lockdown was not needed — all within less than 10 minutes of the actual shooting.

Snaden said that upon learning of the incident, students were brought into the building out of an abundance of caution at the discretion of the athletic director and coaches who had kids outside.

“Upon notification of an emergency situation, our district immediately enacts our safety and security plans to help safeguard our schools,” Schmettan said in a statement. 

“These plans have prescribed actions specific to various potential scenarios and are often guided by the unfolding details of the events transpiring. As the safety of our students and staff remain our top priority, we are thankful to our partners in law enforcement and our village officials for their continued partnership with regard to our safety efforts and for their open lines of communication along every step of the way.”

The next day

Garant said that the next day the village had a debriefing and decided to begin using their CodeRED system for situations like this.

Criticisms have been made that the village should have used the system to let residents know what happened, and Garant said normally CodeRED is used for villagewide emergencies, like natural disasters. 

“If we had used CodeRED in this instance, because of the initial information and the lack of information from Suffolk at that point, the CodeRED would have just said that there is police activity on Main Street, please avoid the area, period,” Snaden said. “It wouldn’t have said lockdown.”

She added, again, the village does not have the authority to lockdown. Only the governor or county executive can make those decisions. 

Garant said that the social media hysteria that happened along the way could have caused more harm than good.

“It’s dangerous, because what happened was parents rushed to the school, there could have been a traffic accident, there could have been who knows what,” Snaden added. “The rumors were extremely reckless.”

Some of the rumors claimed that a student from the Port Jefferson School District was the culprit, another was that it was an active drive-by shooter. Both of those claims ended up being false right away, but the threads kept going.

“It didn’t really matter what we did or didn’t do that day,” Garant said. “My job is to keep this community as safe as possible, and not create more chaos or danger to them.”

But Garant said she did have the executive decision to give the community statements on what was going on. 

“This is because of who we are as government officials that we choose to do,” she said. “Because we feel it’s important. We’re not required to have this line of communication with the district.”

Garant added the CodeRED system currently has 4,800 subscribers and, after last week’s event, they will now use it more consistently.

“I think the thing that we learned from this is that we’re going to use our CodeRED and you need to be on our system,” she said. “You can get a text, you can get a voicemail, you can get  an email. And that’s how you’re going to get alerted from us from this point forward.”

Catching the culprit

“The good news is because of their thorough investigation, they caught the shooter within 72 hours,” Garant said. “That’s exceptional.”

Snaden said the cameras that are throughout the village are state-of-the-art devices, which are hooked up to the Suffolk County Real Time Crime Center — the first village within the county do so.

When the code officer was on the scene, a doctor and nurse bystanders were already tending to the victim, as police headed over.

 “There were good people that did help,” she said.

Snaden added that the village has 37 code officers, plus the chief, who monitor the area, and who work alongside the police. Two more hires are planned for this month.

“We have a good working relationship with the SCPD,” she said. “The code officer that was there was the supervisor at the time and secured the scene. He did what you are supposed to do as an officer.”

On March 27, SCPD arrested Joseph Garcia, 19, of 11 Market St., Port Jefferson Station, and charged him with 2nd degree murder. 

He was arraigned on March 28 and pled not guilty. 

The investigation is still ongoing and details about the altercation between the two men have not been released.

The SCPD encourages anyone with information about a crime to report it to 911 or anonymously to Crime Stoppers at 800-220-TIPS (8477).

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The crime scene outside Dunkin' Donuts in the village. Photo from Margot Garant

Suffolk County Police have made an arrest for the shooting death of a man in Port Jefferson on March 24.

Homicide Squad detectives charged Joseph Garcia, 19, of 11 Market St. in Port Jefferson Station, with Murder 2nd Degree.

Garcia was held overnight at the 6th Precinct and is scheduled for arraignment at First District Court in Central Islip on March 28. The investigation is continuing.

On March 24, David Bliss Jr., of Shirley, was killed from a gunshot wound in front of 122 Main St. at approximately 3:35 p.m.

Bliss was transported to St. Charles Hospital in Port Jefferson where he was pronounced dead.

The investigation is ongoing. Detectives are asking anyone with information on this incident to call the Homicide Squad at 631-852-6392 or anonymously to Crime Stoppers at 1-800-220-TIPS.

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This photo by John M. Brown shows what is now the village’s East Main Street and captures the Port Jefferson Hotel on the left. The view is toward the Baptist Church and the intersection with Prospect Street. Photo from the Kenneth C. Brady Digital Archive

By Kenneth Brady

Two boys are shown sitting on a dock. The west shore of Port Jefferson Harbor is pictured in the background. Photo by John M. Brown. Photo from the Kenneth C. Brady Digital Archive

Amateur photographer John M. Brown recorded life in Port Jefferson, his images conveying what it looked like and felt like to live in the village at the beginning of the 20th century.

Simple cameras, then for sale in Port Jefferson, had democratized photography, once largely the realm of professionals, enabling Brown and other laymen to take pictures of their surroundings.

Brown’s work contributes to our understanding of Port Jefferson’s past, but is unique in offering the unvarnished perspective of a common man, not the stylized view of a commercial photographer.

His straightforward snapshots of the village capture a variety of people, places, objects and events including bathers at the East Beach, Petty’s Confectionery, an American flag and sailboat races, respectively.

Brown’s direct photographs also include views of Port Jefferson’s yacht basin, Methodist Church, post office, ferry Victor, Athena Hall, residents, Parker’s Pond, school, Overton’s Agricultural Implements, and bank, all combining to create a shutterbug’s portrait of the village during the early 1900s.

Opening in 1900, the First National Bank was located on the corner of Main and East Main streets. This image by John M. Brown shows the building without its 1922 addition. Photo from the Kenneth C. Brady Digital Archive.

Described in the Port Jefferson Times as “an enthusiastic photographer,” three of Brown’s one-of-a-kind shots of the Aug. 2, 1902 launching of the schooner Martha E. Wallace at the village’s Mather and Wood Shipyard were even made into printed post cards and then sold by local stationers.

Brown was appointed Port Jefferson’s postmaster in 1900 and served in that capacity until 1916. During his tenure, the village’s post office was upgraded to second class and its employees were required to take civil service examinations, a Postal Savings Bank was established, and Parcel Post was introduced. In 1911, the Port Jefferson Post Office opened at its new address, 202 Main Street.

Brown’s house in Port Jefferson, often the subject of his photographs, was moved to 105 Tuthill Street in 1929 from its former location on the northeast corner of Main and Tuthill streets where the New York Telephone Company subsequently built an office on the choice site.

Brown resided at his new address until March 1940, dying there at the age of 86. He was buried in Port Jefferson’s Cedar Hill Cemetery where his wife, Evelyn, had been interred in May 1930.

Kenneth Brady has served as the Port Jefferson Village Historian and president of the Port Jefferson Conservancy, as well as on the boards of the Suffolk County Historical Society, Greater Port Jefferson Arts Council and Port Jefferson Historical Society. He is a longtime resident of Port Jefferson.

Rocky Point senior Kelly Logue looks to get a shot off as Mattea Rabeno defends in a home victory over Port Jefferson March 25. Bill Landon photo

The Port Jefferson Royals at 0-6 had their hands full looking for that elusive first win of the season on the road against the 5-1 Eagles of Rocky Point, but that first taste of victory wasn’t to be. Port Jeff fielded a short roster resulting in a 7 on 7 contest without the luxury of substitution. The Eagles rattled off four unanswered goals in the first half and peppered the scoreboard with four more in the second for an 8-0 shutout.

The win lifts the Eagles to 6-1 in Div II just beyond the half way point with 6 games remaining. 

Photos by Bill Landon