East Northport 2021
Commack November 2021
Legends Bar & Grill
Ever been overwhelmed by the variety of offerings on a restaurant’s menu? Well then, get ready to experience Legends Bar and Grill of Kings Park, which has quickly become a neighborhood favorite.
As owner, Mark explains, “The goal was to open a place where everyone can have fun.” With an innovative menu and a staff who loves what they do, it has become a winning combination for this trendy eatery. Whether you want to stop by for a quick drink and snack or a full meal, Legends Bar and Grill has become the go-to place for watching the games, hanging with friends, or even family gatherings. Mark continues, “Our goal has always been to make our restaurant a welcoming and enjoyable place for the entire family (yes, children too), and that’s exactly what keeps our customers coming back.”
At Legends Bar and Grill, there is always something going on. From Happy Hour Monday-Friday, live music on the weekends to daily specials, the staff at Legends is eager to please. Stop in on Monday for their burger and sandwich night, Taco Tuesday, Wing Wednesday or Appetizer Thursday, (buy one app get one free).
On my latest visit to Legends, I wanted to try a variety of appetizers and entrees that covered a broad spectrum of flavor profiles. The Buffalo Chicken Mac & Cheese starter was incredible! The crispy chicken tenders tossed in buffalo sauce were insane. Then came the “Fresh Mozzarella,” panko crusted and fried in a marinara and vodka sauce. Bet you cannot eat just one! From their special’s menu, we ordered Crispy Chicken Egg Rolls – stuffed with cheese, bacon, pasta, and cilantro, served over Legend’s signature sauce. OMG, simply addictive.
You would never think of ordering pasta at a gastropub. However, Legend’s Signature Orecchiette (Italian sausage, broccoli rabe and orecchiette, served with EVOO), was old world authentic and savory. Next on deck was the Breakfast Burger. Why not go all the way I say! A sizeable burger prepared with cheddar, bacon, and yes, a sunny side up egg, along with fresh-cut fries – cooked to a perfect medium. Absolutely delicious.
Once learning from the server about their most popular Rainbow Cake, we could not resist the temptation. Dense, moist, and colorful, this beautifully presented cake delivered on the promise of popularity. Bountiful portions, beautifully displayed and packed with flavor, and a limitless menu makes Legends all that legendary.
Legends Bar & Gill
34 Indian Head Rd, Kings Park
631.663.3419
Restaurant | Legends Bar & Grill of Kings Park | United States (legendsbarandgrillkp.com)
Tre Scalini
When you find a place that treats you like family and then puts delicious authentic Italian food in front of you, you are bound to be happy. While many bars and restaurants have opened in the Farmingdale area over the past few years, Tre Scalini’s eleventh year anniversary signifies their place on Farmingdale’s main drag. Serving rustic Italian dishes made to order, this old-world fashioned trattoria with exposed-brick walls and a full bar is worth a visit. Having worked three years in an Italian restaurant and nine years at his own pizzeria in Port Washington, owner, Angelo Barrera, of Tre Scalini has a lot to be proud of. Experiencing the ins and outs of the restaurant business and taking on all roles, Angelo always knew it was something he wished to pursue.
Tre Scalini boasts southern Italian fare that will remind you of the days when Mama prepared another epic meal for the family. From hearty Bolognese, veal marsala and lamb chops to potato gnocchi and the best Shrimp Francese on Long Island, their menu will intrigue even the fussiest of palates. Sunday through Thursday Tre Scalini offers a terrific value to their patrons. Choose a soup or salad, and an entrée (from a select menu), served with a vegetable and dessert, all for only $22.95. They have a $15.95 daily lunch special from 11:30AM-3:30PM that is all inclusive as well.
As Angelo explains it, “I want to give my customers a lot of value for their money. Combine this with the excellent service that we strive to deliver, means that we keep our customers coming back and we do!” At Tre Scalini, their philosophy is to make every meal a celebration of life.
Serving as the go to place for family gatherings, date night, business meetings and parties, Tre Scalini goes beyond for their customers. In fact, their in-house party packages are very reasonable and is something that Angelo has become very well known for. Starting from only $22.95 per person Tre Scalini can customize a catering package to suit. Angelo remains involved with the local community and enjoys lending a hand to those in need. From donating to the local churches and sports teams to hosting fundraisers or providing gift baskets, you can always count on Angelo and his attentive staff.
As Tre Scalini celebrates their eleventh anniversary, please join me in congratulating Angelo and his Tre Scalini restaurant with many more years of success ahead.
196 Main Street, Farmingdale
516.249.0140
Tre Scalini | Italian Restaurant Main | ST Farmingdale New York (tre-scalini.com)
Delectable Desserts for Holiday Celebrations
Cranberry Orange Bread Pudding
Recipe courtesy of Kirsten Kubert of “Comfortably Domestic”
on behalf of Milk Means More www.milkmeansmore.org.
Prep time: 20 minutes Cook time: 65 minutes Servings: 12
Pudding:
1 loaf Texas toast or day-old bread
1-2 tablespoons softened butter
1 1/2 cups fresh cranberries
6 eggs
3/4 cup granulated sugar
3 1/2 cups 2% milk
1 teaspoon freshly grated orange zest
1/4 cup fresh orange juice
1/4 cup unsalted butter, melted and slightly cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon ground cinnamon
1 1/2 tablespoons coarse granulated sugar (optional)
Orange Custard Sauce:
3 egg yolks
1/4 cup granulated sugar
1 cup half-and-half
1/2 teaspoon freshly grated orange zest
To make pudding: Cut bread into bite-sized cubes. If bread is soft and fresh, place cubes on half sheet pan and let stand at room temperature overnight to dry out. Preheat oven to 375° F. Grease 13-by-9-by-2-inch baking dish with softened butter. Place bread cubes in prepared baking pan. Scatter cranberries over bread. Beat eggs with sugar, milk, orange zest, orange juice, melted butter, vanilla and cinnamon until well blended. Pour evenly over bread and cranberries to coat. Sprinkle with coarse sugar, if desired. Bake 60-65 minutes, or until custard is set and edges of bread are browned.
To make orange custard sauce: In small saucepan, whisk egg yolks with sugar until lightened to pale yellow color, about 2 minutes. Stir half-and-half into mixture until combined. Cook over low heat, stirring constantly, 15-20 minutes, or until sauce thickens enough to coat spoon. Stir orange zest into custard sauce. Serve bread pudding with warm custard sauce over top.
#15399 Source: Family Features
Pumpkin Spice Latte Ice Cream
Go to shop.albertsons.com or download the delivery app to buy groceries online
Prep time: 10 minutes Total time: 10 minutes Servings: 2
1/2 cup frozen pumpkin puree made with O Organics 100 percent pure pumpkin
2 frozen bananas, cut or broken into 1-inch chunks
1 teaspoon espresso instant coffee granules
1 tablespoon cashew butter
1 1/2 teaspoons pumpkin pie spice
1 teaspoon maple syrup
Remove pumpkin puree cubes from freezer and allow to soften slightly, about 5 minutes. In food processor or high-powered blender, combine pumpkin puree, bananas, coffee granules, cashew butter, pumpkin pie spice and syrup. Pulse until mixture begins to resemble ice cream consistency, about 5 minutes. Notes: Freeze pumpkin in ice cube trays. Overripe bananas work best. Peel and place on parchment-lined baking sheet in freezer. Once frozen, store in zip-top bag. #13977 Source: Vons, Albertsons and Pavilions
Grateful, Thankful, Blessed
So many things come to mind when we hear this phrase! We think of family, friends, our homes, occupations, and the special relationships we share with the important people we have in our lives. After this past year and a half, we think of all the suffering and loss, constraints and confinement, and the dashed dreams and uncertainty. We think about what our lives used to look like, and what they have become. We pine for all we used to have and all we took for granted.
It is not that we deliberately set out to assume things would continue as they always have. As human beings, we naturally become accustomed to habits, routines, schedules and plans that we make (and fully anticipate will manifest). We crave the predictable, with just a dash of spontaneity, and genuinely expect that our dreams and visions will become a reality!
This time of year is one wherein we make a concerted effort to list and acknowledge the many and varied things we are so grateful for. We count our blessings and give thanks; it is a special and revered practice, even if only for a day. Given the circumstances of these many previous months, and the continuation of unprecedented events, I propose we make a daily effort to take stock of all we are so fortunate to have in our lives. To go beyond the obvious and dig deep into our hearts, our minds and our souls, and take notice of what we may never have considered as a possibility for ‘our lists’.
Let’s consider the bravery and courage of our frontline workers and all the people involved in guiding and protecting us on this very unchartered journey. Consider the collective intrepidity of our human spirit, and our unwavering desire to survive and endure all that we had thrust upon us, without warning. The untold acts of kindness and the care and concern for others, along with the sacrifice and suffering that took place worldwide. Take a closer, more intentional look at what our newfound priorities are and how they surely differ in many ways than they previously did.
Finally, we need to acknowledge the overwhelming good in our world, and despite the hefty amount of negativity that still exists, appreciate the incredible optimism and hopefulness that all of these aforementioned things bring to the forefront! We have so much to be grateful and thankful for, and we are, indeed, very blessed. Let’s be mindful, everyday!
Happy Thanksgiving!
Pumpkin Bread
Here is What You Need:
1 1/2 cups granulated sugar
1 1/2 sticks unsalted melted butter
2 large eggs
1 1/4 cup solid pack pumpkin
1 1/2 cup all-purpose flour
1 tablespoon pumpkin spice
½ teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
Here is How You Do It:
Preheat the oven to 325°F. Grease and flour one 9 x 5 x 3-inch loaf pan. Combine sugar and butter in a large bowl to blend. Mix in eggs and pumpkin. Stir in flour, pumpkin spice, baking soda, salt, and baking powder into pumpkin mixture; mix until combined. Pour batter into the prepared pan. Bake until the toothpick inserted into the center comes out clean, or about 1 hour 10 minutes. Transfer to racks and cool for 10 minutes. Using a dull knife, cut around the edge of loaves to loosen the loaf from the pan. Turn the loaf out onto racks and cool completely. Best if stored in the fridge!
Hosting, Gift Giving, and Quick Decorating Fixes for the Holidays
We all know that entertaining at home is really a holiday gift that should be shared with friends and family, especially this year. The best hosts are the ones who are relaxed and enjoying themselves. How do they do it? What holiday magic have they learned that many of us have not yet mastered? I think we all know it’s not magic, but good planning and preparation (easy for me to say). The good news is we still have time on our side, so let’s use it wisely.
Start by doing a quick clean up and get organized! Get rid of whatever is worn, torn, or broken and begin your to-do lists for gift giving and home decorating. Make them realistic and affordable – evaluate the way you’ve done things in the past. Maybe it’s time to change it up.
GIFT GIVING…
• Have a family lottery to eliminate too many presents
• Purchase gift cards
• Shop online (however, support small businesses too)
• Just exchange greeting cards with personal messages
• If you’re in the Fortune 500 category, hire a personal shopper and send them off to complete your list.
• If gift giving is part of your celebration, be sure you’ve wrapped a few extra presents so when unexpected guests turn up, no one will feel left out.
• What about the kids at gatherings? Have you planned anything special for them to keep them happy and occupied?
HOME DECORATING…
• Don’t plan a renovation project too close to the holidays.
• A fresh coat of paint can easily transform a room (try a new color that works or an accent wall).
• Use holiday decorations as seasonal additions to your home.
• More is not always better. Proper showcasing can make inexpensive objects look grand and beautiful. Try to group holiday accessories as you might any collectible. For example, your existing bookshelves may be the perfect place to display a whole Christmas village or Chanukah menorah collection, rather than adding an additional table taking up needed space.
• Make your staircase a focal point with decorative garlands and plants (if the steps are wide enough). This is especially effective since your entry sets the tone of the whole house.
• Fireplaces can look wonderful when dressed for the season with mantle covers, candles, Christmas stockings or dreidels and Chanukah cards.
• Place your tree or giant dreidel in an area for greatest enjoyment, leaving enough space for presents and people opening them.
• Do your decorations overwhelm your guests? Is there still room for comfortable seating or should you move things around in advance to accommodate everyone?
• Set the time for guests to arrive and don’t leave it too open ended to ensure that guests don’t turn up when you need to get ready.
• If guests are staying over, make sure their quarters are prepared and user friendly (empty drawers and closet space, clean towels, fresh bed linens). Do you want to decorate that area with holiday décor? Is your coat closet empty? Are there extra hangers in it?
• Do candle holders have candles?
• Check out the powder room. Add fresh scents, decorative paper hand towels, and a candle or two.
Finally, find a wine you love to serve, open a bottle now, pour a glass, make your lists and remember what the holidays are meant to be. Enjoy the anticipation of celebrating traditions with family and friends. When the day comes, if you’re prepared, it will become a happy memory for the future. Best wishes from everyone at Natalie Weinstein Design Associates!
Join me for a “box lunch and learn” on Friday, November 19th at 11:30 AM at the Calderone Theatre building, 176 Second Street, St. James (1st floor) for a “before and after” viewing of local residences and a “get your home holiday ready” seminar with questions and answers. Each attendee will get a personal decorating kit. Raffle prizes including a free home consult will be offered. At $50 per person, your donation will go to Celebrate St. James and help turn the historic Calderone theatre into the St. James Community Cultural Arts Center. Reservations a must; limited seating. Call 631-984-0201.
Culinary Renditions, Transitions and Traditions… “Sfincione”
We have entered the season of holidays and warm family traditions. With food, try to imagine, create, eat and repeat! I lovingly think of how Italy has influenced the food culture in my life and around the world, where food is viewed as art, love, religious rituals, and of course family values. This recipe will introduce you to a Sicilian style pizza. Authentically known as Sfincione, it was created in the region of Palermo Sicily, a place that holds my heart and much of my beloved family. The difference between Sicilian pizza and Sfincione is that it’s more of a focaccia with toppings—a wonderful and delicious simple food! Sfincione uses more oil, butter and/or lard shortening, and has a crispy more fried like bottom where the crust boarders up the pan, (either a rimmed sheet pan or cookie pan, that is rectangular in shape). In Sicily, the Grandmothers traditionally made this pizza dish on New Year’s Eve, Good Friday, during Lent or for special family occasions.
A delicious combination of tomato sauce, brimming with soft sautéed onions, anchovies, toasted pignolia nuts, and caciocavallo cheese (made from sheep or cow milk and meant for grating). As for me, I’m a bit ‘sheep-ish’ so I use Pecorino Romano or Locatelli cheese, topped with toasted bread crumbs. Popular on the streets and towns in beautiful Sicily, food vendors line up selling pre-made Sfincione. Vendors heat up servings in their small ovens, (topping it off with a drizzle of Italian olive oil for delight).
This style pizza eventually found its way to America as a Sicilian or Grandma’s pie. The Italian culture’s love of family, keeps food as an important ingredient in everyday life and commemorates the extended, large family eat-together’s… whether it’s a holiday or not. I always make one pie with anchovies and one without, to please all the palates at this Nana’s Palace – where the only form of payment accepted is a kiss! Once you make this recipe, you’ll find that every day is a “Holiday” with Sfincione!
- INGREDIENTS:
2 store bought pizza doughs (let rise)
6 cooked Italian sausage links sliced (for regular Sicilian Pie)
4 large Vidalia onions cut in ½ and sliced very thin
1 28 ounce can imported San Marzano tomatoes blended or crushed by hand
2 ½ T tomato paste
1 T dried oregano
2 T fresh chopped basil
1 teaspoon red pepper flakes
1 can anchovy filets (cut in little pieces)
Fresh ground black pepper, and Kosher salt to taste
1 1/3 cups grated Pecorino Romano or Locatelli l cheese
12 ounces or more diced fresh mozzarella cheese - TO PREPARE:
1. Saute onions in a large skillet until soft and caramelized. Add tomatoes, tomato paste, spices and herbs. Cook sauce on medium to low heat for 30 minutes. Let sauce cool.
2. Saute pignoli nuts in 2 T olive oil and set aside in small bowl. Using the same pan, with 1/3 cup olive oil and 2 cups seasoned Italian bread crumbs, slowly toast bread crumbs on low heat until golden brown.
3. Grease your pans well with butter or lard (on all sides including upper sides).
4. Gently stretch out pizza dough (I buy mine from a local pizzeria), then fit to pan with your fingers bringing dough up on all sides.
5. On one pan for Sfincione Pie, place anchovy pieces directly on dough, spread sauce over top, sprinkle with grated cheese and top with toasted bread crumbs, spices and drizzle with more olive oil. On the other pie (without anchovies), pan layer sauce, sausage, grated cheese, and mozzarella cheese, drizzle with olive oil and spices. Bake at 450 degree for 30 minutes.
Mangia! Buon Appetito!
Health and Wellness and Giving Thanks
Here are some tips on health and well being to guide you through Thanksgiving and the winter holidays.
One thing for certain is that without our health, we may find it difficult to be grateful for the other blessings in our lives. I am going to elaborate on what my mother used to say: with good health, you have everything. All else will follow in its time and place. Here are some tips on health and well-being to guide you through Thanksgiving and the winter holidays.
Give a prayer of thanks before each meal. Imbue your food through the gratitude symbol by making three counter-clockwise spirals over your food or water. Native Americans used to say a prayer before and after killing their prey, giving thanks to the animal for sacrificing their life.
Walk for heart, bone and mental health. Walking, yoga, weight-bearing exercises, and strength training keep you fit at any age (www.mayoclinic.org). If you love the outdoors, hike, bike, or ski as winter draws near.
Surround yourself with friends and family as often as possible. We recently visited with friends who moved to the Finger Lakes region so that they could be near their children and grandchildren. We were four couples who shared meals, music, laughter, and reminisced about “the old days.” We left there feeling well connected to them and their new home.
Kindness goes a long way. I’ll never forget the man who paid for my items at a Dollar Store this past summer. Even though we were both “masked,” I could see his eyes smiling as he bestowed a priceless gift to me. Check in with an elderly relative by phone or pay a quick visit. Bring a homemade gift. Donate food to a homeless shelter or food pantry. Volunteer at a church or soup kitchen.
Prepare healthy meals together. Today there are so many food services such as Daily Harvest (www.daily-harvest.com) that prepare and sell pre-made smoothies, harvest bowls, and soups. On weekends, prepare meals with your family so that everyone has input for the week’s meals.
Even though this past year and a half has been difficult, let us give thanks to those whose love and support have guided us through these challenging times. As my mother used to say, “There is always someone worse off than ourselves.” Hug a friend or a neighbor. Smile. Do a good deed. Give thanks for all you have.
Tips for Trendy Nails
Pretty much anything goes these days when it comes to fingernail fashion. Manicures are the new accessory and nail design has become an art form unto itself. There are all kinds of dramatic, festive and beautiful ways to express yourself, so ask your nail technician to create a unique design that is sure to draw attention at this year’s holiday party.
Sure the timeless neutrals, nudes and monochromatic autumn colors are nice for the cooler months, but with so many unconventional nail choices at your fingertips, why not venture outside the traditional and try a fun new look? Take a scroll through social media and you’ll find a myriad of spectacular, glamorous and often quirky styles to give you inspiration. Nails can be short, square, pointed or ultra-long. There really are no rules so if you can imagine it, you can paint it!
For the upcoming holidays you can’t go wrong with the shimmery golds, silver and pewter polishes that flatter any skin tone and compliment any outfit. Darker manicures are still popular as well, yet the stark blacks and greys have been replaced with navy, deep plum, or espresso brown for a fresh and classy look. Another popular polish color this season is green, in varieties like seafoam, chartreuse and emerald. These may not be the most flattering hues on everyone but if you feel adventuresome…go for the green.
The French manicure is a favorite go-to for many women, and this year the new colored French manicure takes center stage. This updated look is still tasteful and clean. Instead of a light pink with white tips, you can choose polish in any shade you fancy and garnish the tips with geometric designs, metallic flecks, abstract shapes or swirls of color.
One of the prettiest nail art styles trending today is the dried flower look, with tiny floral emblems on the nail tips covered by a sheer pale pink. It’s lovely and feminine, leaving your hands looking like a beautiful bouquet of wild flowers.
A playful manicure suitable for any age: polished nails accented with bits of decorative art, (little snowflakes, gold stars, red hearts, polka dots, glittery stripes or even your favorite emoji). Nails can also be painted in tortoise shell, various animal prints, rainbow mix and match, black and white designs or even plaids.
These are just a few of the new trends in nail art. So why not shake it up this season and try one of these eye-catching alternatives for your next manicure. Don’t forget, when it comes to fashionable nails, you can also never go wrong with a classic crimson red.
Explore The Flavors Of Fall
Explore The Flavors Of Fall
As the colors of the leaves change, so do the beers on tap. So, celebrate the flavors of fall with a delicious seasonal beer from your favorite Long Island Breweries!
Blue Point Brewery
225 W Main St., Patchogue
Founded in 1998 by two avid home-brewers at the time, this is the largest
craft brewery on Long Island serving year-round and seasonal beer.
Mother Pumpkin Ale – This boasts all the flavors of fall: cinnamon,
nutmeg, ginger, and allspice. While the spicy characteristics lead the way in
this roasty beer, the malty backbone adds to its tremendous depth of character.
Great South Bay Brewery
25 Drexel Dr., Bay Shore
A spare warehouse that offers pints and flights of award winning craft beers, including seasonal ales.
Splashing Pumpkin – A pumpkin ale made from the finest malted barley and a handful of cascade hops, with just a pinch of cinnamon and clove.
Greenport Harbor Brewing Co. : 234 Carpenter St., Greenport & 42155 Main Rd., Peconic
Two craft breweries located at the very end of Long Island. Here they don’t just make beer, they drink it.
Leaf Pile – Pouring a copper color, this beer has notes of ginger, cinnamon, allspice and nutmeg. It’s full of warm malts and fall spices; brewed with a blend of light and medium crystal malts and a touch of hops.
Long Ireland Beer Company : 817 Pulaski St., Riverhead
A microbrewery that makes craft beer and specializes in traditional Irish ales. Open for tasting flights, pints and beer to-go.
Oktoberfest – Malty, but not too sweet, with a distinct dry finish.
This is a classic take on a traditional Autumn celebration – pairing nicely with just about any food of the season.
Pumpkin Ale – Combining real pumpkin and a blend of spices, this beer is balanced by caramel and smoky malts that lend to all the fall flavors and aromas.
Riverhead Cider House : 2711 Sound Ave., Calverton
Situated at the gateway of Long Island’s Wine region, this 8,000 sq. foot facility is known for serving up naturally harvested apple ciders, local beers, wine, food and more!
Pumpkin Pinup – One of the most popular picks of the season — a pumpkin/yam beer that pairs well with nearly anything.
20 lucky winners will win $500 each in prizes totaling $10,000.