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LONG ISLAND WEEKLY LongIslandWeekly.com OCTOBER 16 - 22, 2019 Vol. 6, No. 38 $1.00
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LONG ISLAND WEEKLY
Silver Anniversary
Disney Theatrical celebrates 25 years on Broadway OPEN HOUSE WEEKEND
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Caissie Levy as Elsa in Frozen on Broadway
(Photo by Saint)
Disney Does Broadway Celebrating Disney Theatrical’s 25th anniversary
BY JENNIFER FAUCI
jfauci@antonmediagroup.com
“It’s kind of fun to do the impossible,” said Walt Disney. To some, the impossible may mean taking a classical Disney animated film and bringing it to life. But to others, it’s all about spreading that Disney magic to a bigger platform. From Beauty and the Beast and The Little Mermaid to The Hunchback of Notre Dame and Tarzan, Disney has made its mark on the streets of Manhattan. Currently experiencing a Renaissance on Broadway, Disney is making magic with Aladdin, The Lion King and Frozen. During the special anniversary year, Aladdin and The Lion King have released their live action films and Frozen’s sequel is set to be released in November. And they’re not done yet.
The Pride of Broadway
It’s hard to believe that a movie about animals inspired by William Shakespeare’s Hamlet made its Disney debut in 1994. It is even harder to believe that said movie has retained a residence on Broadway for the past two decades. The Lion King premiered at the Minskoff Theatre on Nov. 13, 1997, and since then, it has become the most popular
show on the Great White Way. It also debuted its live action counterpart in theaters this past July. For Adrienne Walker (on the cover), who plays Nala, the story truly is about the circle of her life. “I grew up in Georgia and sang in my church choir. My plan was always to sing opera, but after going to grad school in Chicago, I decided to pursue musical theater instead,” said Walker, who landed a role in George Gershwin’s Porgy and Bess, leading her onstage career to take off. “After that, I did Dreamgirls, Dirty Dancing and some other shows in the Chicago area, but I was still green.” While on tour with Dirty Dancing, Walker received the call about an audition for The Lion King. She was on a flight back to Dirty Dancing and was only allowed to miss two shows, so she sent in her audition tape, cobbled together with the help of several friends. She got the job. “Being a part of this cast and the legacy that is Disney has changed my life,” said Walker, who spoke about the connectivity between the two films and stage performance. “All of the key parts that make you love the original story, the relationship that Simba has with his father, which is endearing, the tragedy of his death, it’s all there, just done with the aid of puppetry, which opens the audience’s mindset.”
The visual experience of puppetry makes everything come alive, a sort of magic that the production crew has mastered over the years. “I love that the music is fully realized, with the addition of some news songs as well and it just elevates the voice at the beginning of the show in such a beautiful way,” said Walker. “I’ve been here almost three years and I will never get sick of listening to ‘Grasslands’ or ‘Lioness’ or ‘He Lives in You’ because there’s something so grounded, beautiful and magical about them and I think that’s what was merged into the live action film; the merging of animation and Broadway.” For Walker, being a part of The Lion King is all about connecting to the piece and to the people. She says that Nala is a fighter, who is met with obstacles that she doesn’t think she can conquer, similar to the path Walker has chosen. “The path I’ve chosen was pretty unlikely and it’s an industry that requires a lot hard work and determination” she said, noting that she could have given up auditioning for a different career, but believed her dream would one day be realized. “Be who you are, be courteous and be thankful and people will see that.”
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FEATURE
DISNEY from page 3A No matter what form you see it in, The Lion King is a story that has the power to reach anyone. It is a tale of love, family, heartbreak and friendship that is inspiring to all who can appreciate the circle of life.
It Started With a Lamp
While the live-action film debuted in May 2019, the Broadway production of Aladdin celebrated five years on Broadway in March. Since then, it has been a colorful whirlwind of song and dance, dazzling costumes and one comical genie. Clinton Greenspan (on the cover) assumed the title role of Aladdin in September and has enjoyed his transformation from street rat to Prince Ali. “I’ve been on the tour since the beginning, but did Aladdin full-time in 2018 in Denver,” said Greenspan, who has spent time on the road for the past 2½ years. “It was one of the best life journey’s I’ve encountered.” Greenspan credits his grandparents for his love of the arts. “They always had records playing or were watching operas on VHS tapes. They loved classical movies and had such a passion for the arts,”
Michael James Scott as the Genie in Aladdin (Photo by Deen van Meer)
he said, adding that he studied at KD Conservatory. “I took classes for fun because I needed an activity after school so I studied tap, ballet and improv and fell in love with it, especially the community aspect of it all.” When compared to the original cartoon and live-action film, Greenspan said that Aladdin on Broadway is the same story, but with a few fun, additional elements. Although there is no Abu or Raja, taking their place are Aladdin and Jasmine’s friends, which adds a sense of reality to the
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audience. When asked about his favorite song, Greenspan said that personally, he is a fan of “Proud of Your Boy.” “It’s a moment where Aladdin talks to his mom who passed away. I dedicate that song to my mom at every show,” said Greenspan, who says he relates to his character. “Aladdin is a very naïve, but intellectual person and he understands that his actions may not be the most professional and mature actions, but he has good intentions.” From a full-blown stage performance of “Friend Like Me” to an intimate magic carpet ride midair while singing “A Whole New World,” Greenspan said that it has been such a journey to not only find the character of Aladdin, but himself as well. “There’s a lot of intimidation, but to have this opportunity is amazing so it’s been really exciting to join the Aladdin family on Broadway,” he said. And if Greenspan had three wishes, he would ask for an endless supply of vinyl records; the knowledge of how to cook a steak and to help as many people feel seen as much as possible.
Let It Go
“Standing frozen in the life I’ve chosen,” may be among the lyrics in the iconic song “Let It Go,” but Frozen on Broadway is anything but stillness. Sparkling since its debut in 2018, Frozen has captured the hearts of audiences with every Swarovski crystalinfused performance. And with a film that’s all about girl power, it’s a pretty big deal that Ryann Redmond (on the cover) is the first female to take on the role of Olaf. “I was fearless as a kid, which lead me to try out for the musical Annie. I got the role of Mr. Bundles the laundry man and was devastated because I thought I would be Annie,” said the Georgia native. “Little did I
know, it foreshadowed my current career, playing a role originally played by a man.” In high school, Redmond truly blossomed in the theater, where she realized that she loved to make people laugh. After attending NYU for three years, Redmond’s junior year of college led her to join the tour of Bring It On in 2011 before moving to Broadway in 2012. She has also performed in Escape to Margaritaville and If, Then, with another Frozen alum, Idina Menzel, leading her to get some one-on-one experience. “I loved the movie. I was doing If, Then with Idina and we did an out-of-town try out when the film first came out so I got to experience that in real time with her,” said Redmond of Menzel, who rented out an entire theater for the whole cast to watch the movie. On portraying everyone’s summerloving snowman, Redmond said that it came as an unexpected surprise but has been very cool—pun intended. “I thought it was a mistake but my agent said that they asked for me. Rachel Hoffman is a big casting director and she has cast me in a lot of shows,” said Redmond, noting that it was refreshing to see that Disney was willing to “spice it up.” “Olaf is a cartoon character, so there’s no need for him to be played by a boy or girl, I’m simply giving my voice to him.” With free reign to come up with her own version of the beloved character, Redmond said she relates to Olaf, both sharing sarcasm and sass. “I love his curiosity and how exciting he finds everything. I would like to implement that into my own life more,” she said. “I love his free spirit.” Of her favorite moments in the show, Redmond, of course, loves “In Summer,” and Olaf’s reprise of “Do You Want To Build A Snowman?” She also loves when the entire cast sings “Let It Go” together. It’s moments like those that only Disney can create. “Twenty-five years of Disney on Broadway proves what Disney has the ability to do: capture the magic, whimsy and childlike energy time and time again,” said Redmond. “The ‘Let Yourself Go’ ad campaign is the perfect moment to come to the theater and forget about anything that is going on in your world. Just let the magic of Disney bring you back to what it felt like to be a child.” For more information about Disney on Broadway and to see these classic shows, visit www.lionking.com; www. aladdinthemusical.com and www. frozenthemusical.com.
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MUSIC
Springsteen At 70
The glance backward BY JOE SCOTCHIE JSCOTCHIE@ANTONMEDIAGROUP.COM
“I wanted it all.” So blurted out a young Bruce Springsteen during a live concert early in his career. “You got it,” a female fan answered back. Wanting it all. For Springsteen, that meant being a songwriter, a singer, a guitarist, a performer and an arranger. Is it true the man is 70? Springsteen can look up and see Paul McCartney and Mick Jagger still performing. This year, he has released his 19th album, Western Stars, reaffirming his romance with the Old West. The Springsteen story has been told in numerous books and articles, plus the man’s autobiography. Music defined his life. Once the young Springsteen got his hand on a guitar, his destiny was wide open. Springsteen knew what he wanted to do, but this wasn’t doctor/lawyer country. Plenty of kids play guitar on Greenwich Village stages. How many make it to the next step? Springsteen was self-motivated, but his epic quarrels with his father, a World War II veteran, didn’t hurt, either. By the time Springsteen graduated from high school, the sons and daughters of the working-class were expected to go to college and graduate into white-collar professions. Parents don’t raise their children to be rock stars. A demanding father isn’t easy, but it can provide dividends. At a young age, Springsteen had already put himself into a do-or-die situation. And it worked. Springsteen grew up mostly on AM pop music fare. Reading Anthony Scaduto’s biography on Bob Dylan also had an impact. It was now possible to have a career as a singer-songwriter, built not around Top 40 tunes, but albums that had something to say. Springsteen was prolific enough to attract true believers, especially Mike Appel, who became his manager. The two later had a falling out, but Appel was intensely dedicated to the young rocker. When Springsteen was first recording and performing, Appel would not allow an interview with his talent unless Springsteen was placed on the cover of the magazine asking the questions. More important, Appel arranged for an audition with John Hammond, the legendary Columbia Records talent scout who had nurtured the careers of such legends as Dylan, Billie Holiday, Benny Goodman, Count Basie and Pete Seeger. Springsteen’s first two albums were critical successes, but sales were disappointing. With 1975’s Born to Run, Springsteen perfected Phil Spector’s “wall of sound” style, making the breakout album accessible to the public. The Appel Doctrine played a factor. In the same week, Springsteen made the cover of both Time and Newsweek. His weeklong gig at the Bottom Line solidified his standing as the music business’s most energetic performer. Further, his father came through for him. When Springsteen
Left: Bruce Springsteen, 1988 (Bundesarchiv, Bild 183-1988-0719-38 / Uhlemann, Thomas / CC-BY-SA 3.0) Right: Bruce Springsteen, 2012 (Photo by Takahiro Kyono via Wikimedia / CC BY 2.0) told Douglas Springsteen that he was about to be on both covers, the old man lanced the boil. “At least it won’t be another picture of the president!” Springsteen was the right man at the right time. With the Altamont concert and the deaths of Janis Joplin, Jimi Hendrix and Jim Morrison, rock music now seemed more violent than pleasing. Springsteen was an innocent, not just with music, but with his theme. For years, New Jersey had been a harmless joke, but Springsteen, in a slew of songs, put a human face on the Garden State and its residents. “Rosalita (Come Out Tonite)” and “Born to Run” are longtime favorites, but I’d pick “Fourth of July, Asbury Park (Sandy),” an affectionate look back at the boardwalk town, as a representative tune. In subsequent albums such as Darkness on the Edge of Town (1978), Springsteen broadened his horizons, making a Woody Guthrie-like bid to encompass all of America, singing about “the road from Monroe to Angeline” and “a rattlesnake speedway in the Utah desert,” while also sticking to New Jersey and the drag-racing circuit. With 1984’s Born In the USA, Springsteen became a phenom. The title track, about the struggles of a Vietnam veteran, was wildly misinterpreted, but the album fit the celebratory mood of the “morning in America” of the mid-1980s. Another peak was reached with Tunnel of Love (1987). It was not a major album, but a grown-up one, featuring songs of redemption, fulfillment and such simple joys as the jukebox on Highway 9. The conservative critic John Richard Neuhaus said the
recording was as an important event as that year’s Pope John Paul II tour of America. After the 1988 tour, Springsteen stunned his fans by firing his E Street Band members and relocating in Southern California. Springsteen in Los Angeles? It didn’t make sense, but the man needed a break from the New Jersey hysteria, now being complemented by the supergroup, Bon Jovi. In time, the Boss and his young family would return home. The era of 1972 to 1987 were his peak years, comparable to Dylan’s golden age of creativity from 1963 to 1975. Throughout the decades, Springsteen has continued to write and perform. Following 9/11, Springsteen scored with a major album, The Rising, with the title track a tragic tale of an ordinary fireman destined to lose his life in the burning Twin Towers. Incredibly enough, the album lost out on the Grammy awards to Norah Jones. From October 2017 to the end of 2018, Springsteen was in residency on Broadway, performing intimate solo concerts at The Walter Kerr Theatre five nights a week. In recent years, Springsteen has become politically active, campaigning for John Kerry, Barack Obama and Hillary Clinton. Springsteen has boycotted certain states and has threatened to boycott others when state legislatures pass certain bills that don’t meet his progressive standards. The old Springsteen would play at any venue that would take him. Into his seventh decade, Springsteen will continue to write and perform, but it may be before a more limited audience than in his prime years of the 1970s and ’80s.
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FOOD
Soku: A New Take On Asian Fusion T BY MIKE ADAMS
MADAMS@ANTONMEDIAGROUP.COM
he phrase “Asian fusion restaurant” evokes some cliches to restaurant-goers, images of a fad that’s become all too mainstream over the last decade. Chopsticks? My grandmother can use them. Sushi? Boooring. It takes real creativity to eke novelty out of Asian fusion cuisine, but Great Neck’s Soku Asian Fusion has creativity in spades. Dining at Soku is a feast for all the senses, a symphony of smells, sounds and aesthetics, both on and off the plate. The eatery exudes a carefully-crafted atmosphere of high-end comfort, offering an elegant dining
experience without being bogged down by the haughtiness of other establishments that share its eye for quality. The attention to detail in every aspect of the experience Soku offers is easy to appreciate. Zhong came up in the world of hotel management, and he’s put his years in the hospitality industry to good use, designing everything from the table settings to the staff uniforms and the plating for various dishes himself to help create a memorable impression with customers. Not a detail of Soku has been put in place without careful consideration. For Zhong, “consistency” is the key word when it comes to running
Chefs at work behind Soku’s combination sushi and beverage bar a successful restaurant, so Soku was patient in its rollout, waiting to get its staffing and foodstuffs just instead of coming out guns blazing before everything was perfectly in place. Design and décor aside, the food is the most important aspect of any dining experience, and Soku excels
across the board with pleasures for any palate. True to its Asian fusion label, Soku’s cuisine runs the gamut from nations across the great eastern continent, borrowing dishes and
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ANTON MEDIA GROUP • OCTOBER 16 - 22, 2019
October Movie Previews BY CHERYL WADSWORTH editorial@antonmediagroup.com
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ctober has always been my favorite month as the leaves change color and fall to the ground amid the cooler temperatures while darkness descends earlier each evening. However, the main reason is that the big kid inside of me races to the forefront salivating for candy, cider and that perfect costume. Horror and dark thrillers make the month of October even that more appealing. The following are just a few new releases coming out that will satisfy all of that and more as we approach Halloween.
The Addams Family (PG)
It snapped into theaters on Oct. 11 just in time for Halloween. Directed by Greg Tiernan and Conrad Vernon, the film stars the voices of Oscar Isaac, Charlize Theron, Chloe Grace Moretz, Snoop Dogg, Bette Midler and Finn Wolfhard. Based on the comedy/ horror cartoons by Charles Addams (who was born in New Jersey and resided on Long Island), this animated film follows the beloved family as they move to New Jersey and must deal with the ever-evolving world around them including a selfish, nefarious television host, all while preparing for extended family members descending upon them to rejoice for a special event. A great family movie for Halloween.
Joker (R)
This film debuted on Oct. 4 amid rave reviews and deep controversy. Directed by Todd Phillips, the movie stars Joaquin Phoenix as Joker, Robert DeNiro and Zazie Beetz. This DC comic-inspired movie delves deep into The Joker’s backstory as never seen or explained before in any other movies. Phoenix naturally shines in his maniacal performance of the broken and misunderstood Arthur Fleck who is ridiculed and beaten down (literally) in all aspects of his life, finally emerging as the infamous Joker of Gotham City. The movie even attempts to humanize the Joker if not also trying to illuminate what led up to his violence. This advisory account is a must see but it is rated R for a reason and not suitable for young children or teens. Despite the warranted hullabaloo, it had record breaking openings and I’d be shocked if Phoenix doesn’t earn another nomination from the Academy.
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AT THE MOVIES
Maleficent: Mistress of Evil (PG)
On Oct. 18, Maleficent: Mistress of Evil flies into theaters, directed by Joachim Ronning and starring Angelina Jolie and Elle Fanning, both of whom reprise their roles of the first film. They are joined by Michelle Pfeiffer. Five years later, Maleficent must now face new perils as her goddaughter, Aurora, accepts a proposal from Prince Phillip, whose mother attempts to segregate humans and fairies once and for all. Jolie gives another superb performance in this must-see movie for the whole family.
Little Monsters (R)
Also on Oct. 11, Little Monsters screamed into theaters, directed and written by Abe Forsythe. Starring Lupita Nyongo, Josh Gad and Stephen Peacocke, this comedy/horror follows a bunch of town misfits along with the children they are trying to protect as they band together to stave off an unexpected outbreak of zombies from a neighboring military base. This film will have you laughing and cringing all at the same time.
The Lighthouse (R)
One more for Oct. 18 is The Lighthouse, directed by Robert Eggers and written by him and his brother Max Eggers. Willem Dafoe, Robert Pattinson and Valeriia Karamav star in this all black and white mesmerizing tale set in the 1890s of two light keepers, who face their worst anxieties as terror is thrust upon them. A great fantasy/horror film just in time for Halloween.
Zombieland: Double Tap (R)
Also on Oct. 18, Zombieland: Double Tap hit theaters, directed by Ruben Fleischer (who also directed the first one). The film stars Abigail Breslin, Emma Stone, Woody Harrelson, Bill Murray and Jesse Eisenberg, all of whom reprise their roles from the 2009 cult classic first movie. The events of this new movie take place 10 years later as the improvised family continues to fight off new and progressed zombies as well as other survivors while re-examining their compulsory family. A must-see, especially if you saw the first one. Grab your popcorn, drink and some candy and run to the movies for a good laugh and scare.
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10A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
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THEATER
The Full Monty
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his fall, Babylon’s Argyle Theatre presents The Full Monty, a musical with a book by Terrence McNally and a score by David Yazbek. Six unemployed Buffalo steelworkers, low on both cash and prospects, decide to present a strip act at a local club after seeing their wives’ enthusiasm for a touring company of Chippendales. They declare that their show will be better than the Chippendales dancers because they’ll go “the full monty”—meaning strip all the way. As they prepare for the show, working through their fears, self-consciousness and anxieties, they overcome their inner demons and find strength in their camaraderie. “It’s an awesome show based on a movie of the same name that was incredibly popular in the ’90s,” said Eddie Egan, who plays Jerry Lukowski. “It’s about a group of guys who are out of work in Buffalo and they come up with an unconventional plan.” He added, “They’re just a bunch of normal guys, and I think that’s what makes the show work. Everyone who
comes to see the show is going to find themselves on the stage.” Dave Bukatinsky is Jerry’s best friend, played by Max Wilcox. “He is now dealing with the loss of his job. He’s dealing with some weight issues,” Wilcox said, joking that it was a well-cast part. Wilcox noted that the main difference between the film and the musical is the setting—Sheffield, England, vs. Buffalo, NY. So there are no English accents on these hometown boys. Kristine Zbornik, who portrays Jennette, noted that the storyline mirrors real life. “This thing of people not ever really getting back to work after that recession,” she said, “it’s more relevant in some ways than it was when it came out. It’s crazy.” “People are like, ‘oh, The Full Monty, it’s about stripping. That sounds like
Cast of The Full Monty
(Photo by Richard Termine for Argyle Theatre)
a silly, light, fluffy musical,’” said John Hickok, who plays Harold Nichols. “Well, it is a really fun musical with some hunky looking guys who eventually take off some of their clothes, yes, but it also has great depth and universality. And it’s really great writing. It’s funny.”
Will they be going the full monty? You’ll have to go see the show to find out. View video at longislandweekly.com. See The Full Monty at The Argyle, 34 West Main St., Babylon, through Oct. 20. For tickets and information, visit argyletheatre.com. —Anton Media Group, with reporting by Waldo Cabrera
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COMMUNITY NEWS
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500 Attend LIPSG Breast Cancer Summit
n Oct. 2, the ninth annual Breast Cancer Summit, a free community service program of Long Island Plastic Surgical Group (LIPSG) attracted approximately 500 people who were interested in learning more about breast cancer treatment and recovery to The Carltun in Eisenhower Park. The program was hosted by Stacey Sager of WABC-TV Eyewitness News. Joan Lunden, former host of Good Morning America, award-winning journalist, bestselling author, motivational speaker and women’s health and wellness advocate, delivered the much-anticipated keynote. Lunden talked about her diagnosis of triple negative breast cancer in June 2014, and treatment with chemotherapy, surgery, and radiation, and
On Oct. 2, approximately 500 people attended the ninth annual Breast Cancer Summit, a free community service program of Long Island Plastic Surgical Group (LIPSG), at the Carltun in Eisenhower Park. the importance of patient advocacy. Other talks included “Post Mastectomy and Radiation Therapy” by Donna T. Catell, Radiation Oncology Specialist at NYU Winthrop Hospital; “A Story of Prevention” by Lisa Hansen, LIPSG patient;
“Understanding the Physical and Emotional Effects of Breast Cancer” by Erin L. Nau, LCSW, Adelphi NY Statewide Breast Cancer Hotline and Support Program; Panel Discussion: “Breast Implant-Associated Anaplastic Large Cell
From left: LIPSG surgeon Dr. Tommaso Addona and Stacey Sager of WABC-TV Eyewitness News presented a Lifetime Achievement Award to award-winning journalist, women’s health advocate and breast cancer survivor Joan Lunden at the 2019 LIPSG Breast Cancer Summit. Lymphoma (BIA-ALCL)” featuring Thomas A. Davenport, MD, FACS; Barry K. Douglas, MD, FACS and Noël B. Natoli, MD, FACS, moderated by Tommaso Addona, MD, FACS, all of Long Island Plastic Surgical Group (LIPSG);
and “Management of Post Mastectomy Pain” by Patrick F. Annello, MD, Director of Pain Management, St. Francis Hospital. A vendor expo featured information, products, samples and services of interest to breast cancer patients.
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ANTON MEDIA GROUP • OCTOBER 16 - 22, 2019 13A
COLUMN
I
Post-Secondary Considerations For Students On The Autism Spectrum
n 2020, approximately half a million adults with Autism Spectrum Disorder (ASD) will be turning 21 years old (Autism Society of America, 2014). Over the next 10 years, it is estimated that at least 200,000 students with ASD will arrive on college campuses in the United States (National Center for special Education Research). Along with the transition to college age comes a shift in the laws that assist individuals on the spectrum. The Individuals with Disabilities Act (IDEA) guarantees that special education and related services are provided for children K-12 who are eligible and in public schools across the United States. This law also mandates that individuals be provided with an individualized education plan (IEP) to address their needs in school. Once individuals either reach
CLINICAL PSYCHOLOGIST Alison Gilbert
age 21 or graduate from high school they transition from receiving support through IDEA to protection under the Americans with Disabilities Act (ADA), which provides students with equal access to an education with reasonable accommodations based on functional impairment. Given the growing number of students on the spectrum
who are entering post-secondary education, programs have become more informed and opportunities now range from specialized job training in the technology industry to two-year community colleges and four-year colleges that include Ivy League schools. It is important for students and families to carefully research post-secondary programs and ask a variety of questions about any specialized services and supports. Self-advocacy skills What is the student’s understanding of their own social, emotional, academic and medical needs, and are they able to express their needs to others in an appropriate and assertive way? Independent living skills Can the student create a structured environment on their own? Does the student
have an understanding of how to use leisure time and when it is time to relax versus study? Life Skills Can the student engage in meal planning, laundry, and arranging of transportation? Can the student manage their medications and health care needs? Time management skills Can the student meet academic deadlines and stay organized? Social skills Does the student interact with a variety of people and can they engage with others effectively? Can the student live on a campus with others without feeling over-stimulated, depressed or isolated? Work skills Does the student have past work experience that can foster independence in the
post-secondary environment? Resilience Is the student someone who can access supports when needed and bounce back from disappointments that they may encounter? Can the student regulate their emotions and engage in reasonable problem solving strategies? Post-secondary education is an opportunity for young people to become independent and successful adults. For individuals with autism and their families the transition presents new challenges as well as new opportunities. Alison Gilbert, PhD is a Licensed Clinical Psychologist. She is currently a Clinical Assistant Professor at Hofstra Northwell School of Medicine with a certificate in Autism Spectrum Disorders from U.C. Davis.
NYU Winthrop Hospital
A FREE COMMUNITY EDUCATION SEMINAR
INSPIRING WOMEN
A Three-Step Approach for Breast Health: Take a Bite, Move a Muscle, Breath Easy Come and learn how to prepare simple, nutritious recipes, why exercise is essential, and how to reduce stress. All great ways to help prevent cancer. Gina DeLuca, RD, CDN Perlmutter Cancer Center NYU Winthrop Hospital
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Monday - Saturday 9:30am-5pm
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14A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
FULL RUN
COLUMN
the Watc h Salo n at
ANNUAL WATCH FAIR Friday-Sun day O c tO ber 18 -20 12 -5 p. m. AUDEMARS PIGUET BAUME & MERCIER BLANCPAIN BREGUET BREITLING BULGARI CARL F. BUCHERER CARTIER CHANEL CHOPARD GRAND SEIKO HARRY WINSTON HUBLOT IWC SCHAFFHAUSEN
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Make Your Voice Heard
s young people all across the U.S. reach their 18th birthdays, they will become eligible to PARENTHOOD vote in their first presidential election PLUS in 2020. It’s shaping up to be a record turnout ever since the vote went to ANdrew Malekoff 18 year olds in 1972, after the 26th Amendment to the Constitution was ratified. Although the law was written to prevent government from denying closed that were in close proximity to a citizen who is at least 18 years old where many African-American eligible the right to vote, a number of state voters live. governments have found a way to In 2014, attorneys for seven college do just that—and not only to 18 year students argued in a North Carolina olds, but anyone who they think might case that a voter ID law suppresses vote against a favored candidate or the youth vote. According to an ABA proposition. Journal report by Debra Cassens Weiss In a June 13, 2019 report for The on July 18, 2014, “The North Carolina Atlantic, writer Ron Brownstein cited law at issue eliminated Michael McDonald, a University same-day registration, of Florida political scientist shortened the period for who specializes in voting early voting, and eliminatbehavior. McDonald ed a program that allowed Many stated that the greatest teens to fill out increase in eligible vottactics are used to registration forms that ers comes from “young disenfranchise voters took effect on their people who turn 18 18th birthday. A photo from casting ballots and immigrants who ID [would be required] that range from become citizens.” but student IDs won’t The increase in be accepted and inconveniencing eligible voters doesn’t neither will out-ofvoters to physically necessarily determine state driver’s licenses, intimidating how many of them in most cases.” them. vote. Who shows up to The next presidenvote does. And, who is turned away. tial election will be held Nov. 3, 2020. In recent years, there has been a fair If you are a teenager who has or will amount of political bluster about ram- become eligible to vote before that pant voter fraud, which has not been time, it is important that you register substantiated except in a miniscule to vote and know your rights. number of individual instances. What Depending on where you live, you has been well-documented historican become eligible to cast a ballot in cally, however, is voter suppression all state and federal elections when to prevent or discourage particular you reach 18. Check out www.usa. groups of people from voting. Many gov/voter-registration-age-requiretactics are used to disenfranchise ments for age requirements by state. voters from casting ballots that range Another good resource regarding from inconveniencing voters to voting rights is the League of Women physically intimidating them. Voters (www.lwv.org) whose mission For example, Jim Crow laws were is: Empowering voters. Defending passed in southern states after the democracy. Civil War to suppress poor and racial Your vote counts. Get registered and minority voters. Such laws were use it. made illegal after the enactment of the Voting Rights Act of 1965. Andrew Malekoff is the Executive Nevertheless, in 2013 the Supreme Director of North Shore Child & Family Court decided to eliminate Section Guidance Center, which provides 4 of the Voting Rights Act; the loss of comprehensive mental health services Section 4, it has been argued, results for children from birth through 24 and in voter suppression among Africantheir families. To find out more, call Americans. In the intervening years 516-626-1971 or visit www.northshore more than 1,000 polling places were childguidance.org.
10/4/2019 6:56:50 AM
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FULL RUN
ANTON MEDIA GROUP • OCTOBER 16 - 22, 2019 15A
OUR ENVIRONMENT
Food And Climate: The Way Forward O
n Monday, Oct. 28, at 6 p.m. the Cold Spring Harbor Laboratory, The Nature Conservancy, North Country Garden Club, North Shore Land Alliance, St. John’s Church (Cold Spring Harbor) and Three Harbors Club will host Food and Climate: The Way Forward, a lecture and panel discussion featuring an array of industry experts. Scientists have found that compounded climate factors like changes in precipitation patterns and increases in temperatures may decrease plant productivity, affect the health and quality of crops and more. Agriculture and climate change are inextricably linked. According to the latest research, agriculture is responsible for approximately 8 percent of total greenhouse gas emissions, making it one of the leading carbon-emitting industries in the world and therefore a major contributor to climate change. “Day after day we are hearing more and more about the serious and timely impacts of climate change,” said Lisa Ott, Land Alliance president and CEO. “Learning about the issues and the proactive steps we can take to mitigate the impacts is an important part of the solution.” Dr. Bruce Stillman, president and
CEO of Cold Spring Harbor Laboratory, and Katy Kinsolving, food writer and cooking teacher working in climate change education and co-founder of C-Change Conversations, will kick off the evening with an introduction and general presentation followed by a panel discussion featuring experts Peter Lehner, director of the Sustainable Food and Farming Program at Earthjustice; Rebecca Benner, New York Director of Conservation and Science at The Nature Conservancy; and Doreen Ware from the U.S. Department of Agriculture and adjunct professor at Cold Spring Harbor Laboratory. Ott will moderate. Panelists will discuss a variety of subjects including soil health, extreme weather and farming systems and options and approaches to reducing agriculture’s impact on climate change. The event will be held in The Cold Spring Harbor Laboratory’s Grace Auditorium, located at 1 Bungtown Rd., Cold Spring Harbor. This event is free and open to the public, however, registration is required. Register online by Oct. 25 by visiting www. northshorelandalliance.org/event/ food-and-climate-the-way-forward. Light refreshments will be served.
Call For Artists
THE ART GUILD • SAVE THE DATE
SATURDAY, DECEMBER 7, 2019 (VIP Sponsor Reception 6-7pm)*
Artists’ Reception Open to the Public 7-10pm Art From The Heart
SILENT ART AUCTION Amazing 10”x 10” artwork starting at $100!
10X10 Great holiday gift idea for yourself or a loved one
FUND RAISING PARTY! 100% of the proceeds to benefit programs & exhibition space
Smart Phone Photo Contest Anton Media Group, publishers of 17 newspapers on Long Island, is putting together a new cover contest open to our readers. The winner of this cover contest will have their art featured on the cover of our upcoming holiday guides that’ll appear at the end of November and December 2019 and will also be featured in an adjoining article about the contest.
Specifics of the cover contest: T heme: Winter/outdoor and/or winter holiday Size: digital hi-resolution jpeg of original art. (Images not hi-resolution will not be considered for the contest). Maximum of 5 submissions per entry. M aterial: Must have been taken with your smart phone in N.Y. D eadline: 12am, Nov. 9, 2019 There will be one winner and two honorable mention for each issue. To submit your art or if you have any questions please email Contest@antonmediagroup.com (no phone calls please).
Event sponsored by Peter & Jeri Dejana Family Foundation *For info on attending our VIP Sponsor Reception go to www.TheArtGuild.org or call 516.304.5797 THE ART GUILD 200 PORT WASHINGTON BLVD, MANHASSET, NY 11030 208255 B
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16A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
FULL RUN
NOVEMBER 20, 2019 6PM - 10PM
FOX HOLLOW - WOODBURY. NY WITH CELEBRITY HOST Carol Silva News 12
HONORING Geraldine Hart
Patrick J. Ryder
Commissioner of the Suffolk County Police Department
Commissioner of the Nassau County Police Department
Special Recognition to EAC Network’s Original Founders Joan Boden Barbara Gross Diana Freed Nadine Heyman
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AN ANTON MEDIA GROUP SPECIAL
W MEN’S ISSUE O
OCTOBER 16 - 22, 2019
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2B
October 16 - 22, 2019 • women’s issue
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1809 Lakeville Rd. New Hyde Park, NY 11040
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For more informationFor and to RSVP: For more more information information and and to to RSVP: RSVP: 1-844-544-8169 718-696-0207 | TTY/TDD 1-800-662-1220TTY: 1-844-544-8169 TTY: 1-800-662-1220 1-800-662-1220 agewellnewyork.com/imagine events@agewellnewyork.com agewellnewyork.com/imagine events@agewellnewyork.com agewellnewyork.com/seminars Light snacks will be provided Light snacks will be provided
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AgeWell New York, LLC is a HMO plan with a Medicare and Medicaid contract. Enrollment in AgeWell New York, LLC depends on contract renewal. A AgeWell Newwill York, is awith HMO plan withand a Medicare and For Medicaid contract. Enrollment AgeWell York, renewal.and A sales person be LLC present information applications. accommodation of personsinwith specialNew needs at LLC salesdepends meetingsoncallcontract 866-586-8044 sales person will be present with information and applications. For accommodation of persons with special needs at sales meetings call 866-586-8044 and TTY/TDD 800-662-1220. ATTENTION: If you do not speak English, language assistance services, free of charge, are available to you. Call 1-866-586-8044 TTY/TDD 800-662-1220.ATENCIÓN: ATTENTION:si Ifhabla you do not speak language assistance services,defree of charge, are available to you. 1-866-586-8044 (TTY: 1-800-662-1220). español, tieneEnglish, a su disposición servicios gratuitos asistencia lingüística. Llame al 1- Call 866-586-8044 (TTY: AgeWell New York, LLC is a HMOATENCIÓN: plan with a Medicare and Medicaid contract. Enrollment in AgeWell New York, LLC depends de on contract renewal. ATTENTION:Llame If you doalnot1-speak English, language (TTY: 1-800-662-1220). si habla español, tiene a su disposición servicios gratuitos asistencia lingüística. 866-586-8044 (TTY: 1-800-662-1220). (TTY: 1-800-662-1220)) assistance services, free of注意：如果您使用繁體中文您可以免費獲得語言援助服務。請致電 charge, are available to you. Call 1-866-237-3210 (TTY/TDD: 1-800-662-1220). Hours are 7 days a week 1-866-586-8044 from 8:00 am to 8:00 pm. Note: From April 1 to SeptemberAssistance 30, we 1-800-662-1220). 注意：如果您使用繁體中文您可以免費獲得語言援助服務。請致電 1-866-586-8044 (TTY: 1-800-662-1220)) Assistance services for other languages are also available free of charge at the number above. AgeWell New York complies with applicable Federal civil rights may use alternate technologies on Weekends and Federal holidays. services for other languages are also availableNew free ofYork chargecomplies at the number above. AgeWell New York complies with laws services fornot other languages arethealso available freeAssistance of charge at the number above. AgeWell with applicable Federal civilfederales rights laws and does discriminate on basis of races, color, national origin, age, disability, or sex. AgeWell New York cumple con las leyes applicable Federal rights laws andon doesthe not discriminate on the basis of races, color, national origin, disability, ororsex.sex. AgeWell New York cumple con cumple las leyes federales de leyes derechosfederales civiles de and does notcivildiscriminate basis ofpor races, color, national origin, age,age, disability, AgeWell New York con las de derechos civiles aplicables y no discrimina motivos de raza, color, nacionalidad, edad, discapacidad o sexo. AgeWell New York 遵守適用的聯邦民 aplicables y no discrimina por motivos de raza, color, nacionalidad, edad, discapacidad o sexo. AgeWell New York 遵守適用的聯邦民 權法律規定，不因種族、膚色、民族血統、年齡、 derechos civiles aplicables y no discrimina por motivos de raza, color, nacionalidad, edad, discapacidad o sexo. AgeWell New York 遵守適用的聯邦民 權法律規定，不因種族、膚色、民族血統、年齡、殘障或性別而歧視任何人。H4922_Seminar4002_M Accepted 08242018 殘障或性別而歧視任何人。A sales person will be present with information and applications. For accommodation of persons with special needs at sales meetings call 1-866-237-3210 and 權法律規定，不因種族、膚色、民族血統、年齡、殘障或性別而歧視任何人。H4922_Seminar4002_M Accepted 08242018 TTY/TDD 800-662-1220. H4922_MediS4002_M Accepted 09022019
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women’s issue • October 16 - 22, 2019
3B
Queen Of The County
A sit down with Nassau County Executive Laura Curran BY JENNIFER FAUCI
jfauci@antonmediagroup.com
S
ince the day she took office, Nassau County Executive Laura Curran has been determined to put her stamp on cleaning up the county. In honor of our women’s issue, we chatted with Curran about what it’s like to be a woman in politics and how her biggest inspirations have shaped who she is. You are the first woman to hold this office. What has that been like? It’s been a very busy, challenging and rewarding 21 months—I love what I do. Since I took office, we have been remaking county government with a laser focus on ethics and transparency in government, fiscal integrity and economic growth. From updating technology infrastructure to fixing
Q A
Where is Nassau County at now? Nassau County is at a turning point and we are reinventing suburbia. We are working harder than ever to make our county attractive to new residents, businesses and workers. We must meet the challenges of retaining our young people rapidly fleeing Long Island, and secure the next generation to “live, work and play” in Nassau. We are moving forward on new, attractive destinations for young people like the development of the Hub, which will turn the sea of pavement surrounding the Coliseum into a residential, recreational and innovative
district. We’re promoting investment that creates highwage jobs in industries like biomedical and information technology. I am incredibly pleased that after 20 years of stagnation and delay, we stand poised to finally fulfill that promise.
Q
It’s 2019 and the career landscape when it comes to working women has vastly changed. What is your opinion on how far women have come? During my campaign, I made it a goal for 50 percent of my senior staff to include women and I’ve exceeded that—without even trying. There are so many brilliant, educated and eminently qualified women on Long Island. If young women see female leaders in politics, business and education, that creates a positive environment
A
by itself —having women leaders be the norm will keep the momentum going and inspire future generations. We’re on the right path, but there is still more to be done to create an equal playing field and breakdown barriers that stand in the way of opportunity.
Q
What advice do you have for young girls who dream of getting into politics? Get out of your comfort zone and embrace the uncomfortable. If there is a particular issue that is motivating you or exciting you or inspiring you to get involved, learn everything you can about it so you can speak articulately on it.
A
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Who are you inspired by and why? My mother. She went back to college after she
had children. I remember her typing papers at the dining room table late into the night. Then at the age of 50, she started a whole new career and became quite successful running a big nonprofit. She taught me to go for it, she taught me adaptability and perseverance—to make things work, no matter what kind of situation I am in.
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our crumbling county roads, I have been committed driving fundamental initiatives forward that were neglected for far too long.
4B
October 16 - 22, 2019 • women’s issue
Anton Media Group’s Women Of Distinction Celebrating Long Island’s powerful females
BY JENNIFER FAUCI
jfauci@antonmediagroup.com
T
here are so many reasons to honor women. This month, Anton Media Group has enlisted the help of several women across Long Island including political leaders, role models, philanthropists, businesswomen and doctors to share what they love about their gender. Read on to see what these women had to say about their roles and the importance of female empowerment.
Madeline Singas, District Attorney “Previous generations of women have shown us that professional success is possible. Now that we are in the board rooms and the big chairs—we can’t forget their sacrifices and difficult choices, and we must share our experiences. Quite simply, we need to talk to and mentor women as they make their choices and find their path,” said Singas. “As women leaders, we have to make decisions that will help other women succeed. Our job today is to demonstrate that professional success is attainable and more than a mere possibility. Our legacy must be that we helped empower our daughters to use their voices to lead and change the world.”
Anna Kaplan, Senator “It’s an honor and a privilege to be a State Senator, not only representing 350,000 of my Long Island neighbors, but also giving voice to 8.5 million women statewide,” said Kaplan. “For far too long, women’s voices haven’t been heard in the
halls of power the same way as men’s voices, but I’m proud to have served this year in the largest class of female Senators in the history of the chamber, under the visionary leadership of the first female Senate Majority Leader, Andrea Stewart-Cousins. The results of improved representation speak for themselves, as this year we passed more consequential legislation impacting the lives of women than in the prior decade combined. I don’t miss any opportunity to remind young women that if I can achieve my goals and become a Senator, there is nothing that they can’t achieve too.”
Angela Anton, publisher of Anton Media Group “We’re a female-owned business and I feel very strongly about empowering women,” said Anton. “I cite Katherine Graham as one of my idols because she took over the Washington Post from her husband, who died tragically. She was a young woman and in those days, it was a man’s world, and it’s still a man’s world primarily. When my husband [Karl] died, her autobiography, Personal History, was my Bible.”
Valerie AndersonCampbell, Nassau Director of The LI American Chamber of Commerce “Being an influential woman means having the skills to build relationships and partnerships, working collaboratively, encompassing integrity, being
sincere, dependable and transparent,” said Anderson-Campbell. “It is important for women to seek these higher roles because the generation of little girls need to see and know there is no limit to their dreams and aspirations.”
Catherine Castagna, president, Castagna Realty Company “I learned about leadership and philanthropy from my parents, Rita and Frank Castagna. They taught me how important it is to be confident yet humble, to listen, and to have a sense of responsibility to the people around me. This includes our community. Giving back, especially to those in need, has always been, and will always be an essential part of the Castagna DNA,” said Castagna. “My responsibility is also to our team at Castagna Realty, and it truly is a team effort at our office. As long as I can remember, strong, smart women have been integral to the growth and integrity of the company. Every individual, man or woman, has particular strengths of course, but I think in general women bring to the table an innate ability to multitask and to work together to find creative solutions.”
Esther Fortunoff, president, of Fortunoff Fine Jewelry “It is very important for women to move up into higher level roles. It’s particularly important in fashion businesses because these
are selling to women,” said Fortunoff. “With increased leadership there will be a shift—what products are produced, and more attention paid to environmental, ethical and labor issues. This has been a focus of mine in the jewelry business—I always support women designers and like to champion women’s causes. I also hire and promote women.”
Catherine Schreiber, two-time Tony and Olivier winning producer “There has never been a better time for women to break barriers in the entertainment industry. There is finally a concerted effort to encourage and increase the number of women writers, directors and creatives, in general. Women producers have broken into the traditionally male-dominated field,” said Schreiber. “This past season on Broadway, we had fabulous, major productions with female Lead Producers: Dear Evan Hanson, Come From Away, Oklahoma, Hadestown, The Prom. It is so important to have a female voice in what kind of shows are being produced. If we are to have theatre that reflects personal experiences and perspectives and we want audiences to have an opportunity to see themselves reflected on the stage, we need for women to have a prominent position in the industry.”
Deborah Tintle Hauser, ABR, CLHMS, Associate Real Estate Broker, COO Daniel Gale Sotheby’s International Realty “To me, becoming an influential woman in real estate seems easier than many other industries, especially in suburban markets, since
AN ANTON MEDIA GROUP SPECIAL • 2019
FALL DINING GUIDE
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2C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
FALL RECIPES
Festive Fall Dishes BY JENNIFER FAUCI
jfauci@antonmediagroup.com
It’s that time of year again when time in the kitchen is all about warming hearts and bellies with hearty fall dishes. Fortunately, our favorite chefs are always at the ready with delicious recipes that are perfect for the season.
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elebrity chef, TV personality, restaurateur and cookbook author, Donatella Arpaia, who is best known for her role as head judge on Food Network’s Iron Chef America and the Next Iron Chef and owner of the upscale quick service pizza concept, Prova Pizzabar, shares her recipe for a Galbani Harvest pie and oven baked French toast with a cranberry compote. Geoffrey Zakarian’s career spans
30 years as a chef restaurateur known for his sophisticated taste and signature style. Owner of several restaurants, including Point Royal at The Diplomat Beach Resort in Hollywood, FL, Zakarian offered up his sweet brown sugar pie. As a Korean-American, Frenchtrained chef based in London and New York, Judy Joo’s culinary expertise spans the globe, specializing in pastry and Korean cuisine. She shares her favorite childhood recipe of salted caramel pancakes, also known as Hotteok. And it wouldn’t be soup season without Worst Cooks In America star, chef and cookbook author Anne Burrell’s pumpkin soup and sweet potato and apple hash.
1. Coat a large, deep pot with olive oil; add the leeks, carrots, celery, and garlic; and bring to medium-high heat. Season with salt and sweat the veggies until they start to soften and are very aromatic, 8 to 10 minutes. Add the pumpkin and potato and sprinkle with salt. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes; add the wine and reduce by half.
is too thick, add a bit of water. Taste and adjust the seasoning as needed. 4. For the leeks, heat an inch of oil in a small saucepan set over medium heat. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet. When the oil is hot, working in batches, fry the leeks until crispy and brown, 2 to 4 minutes. Use a slotted spoon or fish spatula to remove the leeks and set them on the paper towels to drain; sprinkle with salt.
2. Add the stock, thyme bundle and bay leaves. Squeeze the orange halves directly into the soup, then add both halves. Taste for seasoning and adjust if needed. Bring to a 5. Using a hand or stand mixer, boil and reduce to a simmer; cook whip the cream and allspice until for 35 to 40 minutes. the cream holds its shape in soft peaks. 3. Remove and discard the orange halves, thyme bundle, and bay 6. Ladle the soup into service bowls, leaves and use an immersion top with a dollop of the whipped blender or upright blender to cream, and garnish with fried purée the soup. If the consistency leeks.
Brown Sugar Pie From Geoffrey Zakarian’s My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients
Pumpkin Soup with Allspice Whipped Cream & Fried Leeks Courtesy of Anne Burrell Serves 4 to 6 “I love this soup because it’s my favorite color and the garnishes bump up the fancy factor,” said Burrell. “It’s also totally seasonal—what could be more autumnal than a pretty pumpkin soup with spiced whipped cream and crispy leeks?” Extra virgin olive oil 2 leeks, white and light green parts only, cut in half lengthwise, washed and diced 1 large or 2 small carrots, cut into ½-inch dice 2 celery ribs, cut into ½-inch dice 2 cloves garlic, smashed and finely chopped Kosher salt 2 lbs pumpkin, peeled and cut into 1-inch dice (I recommend a sugar or cheese pumpkin, or a pinch, butternut squash)
Anne Burrell 1 large russet potato, peeled and cut into 1-inch dice 2 cups white wine 2 qts chicken or veggie stock 1 thyme bundle, tied with butcher’s twine 2 bay leaves 1 orange, cut in half Canola oil, for frying 1 leek, cut into 2-inch julienne, washed 1 cup heavy cream ½ tsp allspice
2 large eggs, at room temperature 2 cups (lightly packed) light brown sugar ⅓ cup half-and-half 4 Tbsp (½ stick) unsalted butter, melted and cooled 2 tsp pure vanilla extract ⅓ cup all-purpose flour 1 8- or 9-inch unbaked pie shell Crème fraîche, for serving 1. Preheat the oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs, sugar, and half-and-half. Beat on medium speed until smooth, about 1 minute. Add the melted butter and vanilla and mix to combine. Sprinkle the flour over the top and mix just until smooth and no lumps remain.
Geoffrey Zakarian crust is getting too brown and the pie is still not set, cover the edges of the crust with foil.) Let cool on a wire rack. 3. Serve slightly warm or at room temperature. When plating, top each slice with a dollop of crème fraîche.
2. Pour the filling into the pie shell and bake in the middle of the oven until the pie is just set and no longer wobbly in the center, about 40 minutes. (If the
see FALL RECIPES on page 4C OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 3C
FALL RECIPES
FALL RECIPES from page 3C
Galbani Autumn Harvest Pie
Judy Joo’s Salted Caramel Pancakes or “Hotteok”
Courtesy of Donatella Arpaia Serves 1 personal pie
From Judy Joo’s Korean Food Made Simple
Homemade Pizza Dough
2¾ tsp fresh yeast or active dry yeast 4⅛ cups water 2¾ Tbsp sea salt 12⅓ cups “double zero” flour Oil, for greasing Nonstick cooking spray
Donatella Arpaia
Topping
4. C ut dough into 9-ounce pieces and 4 oz. Acorn squash, thinly sliced shape into balls. Place the balls on and roasted a nonstick surface or parchment 2 Brussels sprouts, thinly sliced paper, and then cover with plastic and roasted for 10 minutes in wrap, allowing room for dough oven to expand. Let dough rise until 2 Tbsp. Extra virgin olive oil doubled, 8-12 hours. ⅓ cup Galbani Whole Milk Ricotta 5. R est dough in refrigerator for 2-4 2 pieces Ovolini mozzarella hours. Your homemade dough 4 slices imported prosciutto is now ready to be baked. Select Kosher salt & freshly ground black 1 dough ball per personal pie. pepper to taste (Remaining dough balls can be made into more personal pies or Pizza Dough frozen for later, if desired). 1. Sprinkle yeast over water, com6. S et oven to maximum temperature. bining in a large bowl. Let stand Par-bake dough about 7 minutes. until yeast is creamy, about 1 minute. Stir until yeast dissolves. Topping 1. Preheat oven to 400 degrees F. In another large bowl, add sea salt, then yeast mixture and flour. 2. Place acorn squash and Brussels sprouts on a metal tray. Drizzle Stir until a soft dough forms. with olive oil and season with salt 2. Transfer dough ball to a lightly and pepper. Bake in oven for 10-15 floured surface and knead, minutes until lightly browned. adding more flour if necessary, until smooth and elastic, about 10 3. Raise oven temperature to 500 degrees F. Spread ricotta evenly minutes. on pizza shell. Top with Brussels 3. Lightly coat another large bowl sprouts and acorn squash and bake with oil. Place dough in bowl, for 7-8 minutes. Remove from oven turning it to oil the top. Cover and top with Ovolini, prosciutto, with plastic wrap and store salt and pepper. someplace warm. Let rise until it doubles in size, about 6 hours.
“Hotteok are sweet pancakes filled with a brown sugar syrup and nuts and these decadent treats were my sister Sonya’s choice dessert when we were kids,” said Joo. “In each bite, you crunch through a crispy golden crust, then through a chewy dough, and finally into a gooey center. I’ve jazzed up the classic recipe by substituting the brown sugar with muscovado sugar, which is richer and oozier when melted, and mixing it with a touch of salt.”
equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disc using your fingertips. Make sure the disc is uniformly thick so the finished pancake will be Dough evenly filled with caramel. 1½ cups whole milk 3. Put the disc in your hand and 2 Tbsp granulated sugar slightly cup it. Spoon 1½ to 2 1 packet instant yeast tablespoons of the filling into the 1½ cups bread flour, plus more center of the disc. Seal the disc for dusting closed by wrapping the dough 1 cup sweet rice flour around the filling and pinching 1½ Tbsp cornstarch the edges together at the top. ½ tsp kosher salt or sea salt Once sealed, reshape gently to form a ball, set with the seam Filling side down on the floured work ½ cup firmly packed muscovado surface, and cover with a clean sugar (or dark brown) kitchen towel or plastic wrap. ½ cup peanuts, coarsely chopped Repeat with the remaining dough 1 Tbsp ground cinnamon balls and filling. ¾ tsp kosher salt or sea salt 4. In a large nonstick skillet, heat Vegetable oil, for frying 3 tablespoons of oil over mediFor the dough um-high heat. Put two or three 1. In a very small saucepan, heat the dough balls seam-side down milk to about 105°F. Remove from in the skillet and immediately the heat, add the sugar and yeast, flatten them with a spatula to a and whisk until they have dissolved. width of about 4 inches. Reduce Let stand in a warm place for 3 to the heat to medium-low and fry 5 minutes, or until bubbling, to the pancakes until golden brown activate the yeast. and crispy on the bottom, 3 to 4 2. In a large bowl, combine the bread minutes. 5. Flip them and cook flour, rice flour, cornstarch, and salt. until slightly springy to the touch, Slowly stir in the warm milk mixture 3 to 4 minutes more. Transfer the until a sticky dough forms. Shape pancakes to a wire rack or paper the dough into a ball in the bottom towel-lined plate when done. of the bowl and cover the bowl Repeat with the remaining dough with a clean damp kitchen towel. balls, wiping the skillet clean and Let the dough rise in a warm place adding fresh oil for each batch. until doubled in size, l½ to 2 hours. Cool slightly before serving. Punch it down and let it rise until doubled in size again, about 1½ hours more.
For the filling
1. Meanwhile, in a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. 2. After the dough has risen a second time, dust a clean work surface with flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log and cut the dough into ten 4C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Judy Joo
Savor The Fall Flavors
Chef David Burke presents a new Fall menu and Autumn inspired Sunday Brunch
4 5 SEVENth STreet, GARDEN CITY, NY 11530 | gardencityhotel.com | 516-877-9385
201122 S
Call for reservations.
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 5C
SOCIAL SCENE
Up On The Roof
A round-up of some of the city’s best late night hangs BY ANTHONY MURRAY
expansive panoramic views of the Hudson River, Hudson Yards, Times Square, The Empire State Building, and more. The Skylark is an all-season destination where guests, even in the cooler months, can enjoy city views from the main lounge’s floor-to-ceiling windows. The exclusive mixologist’s cocktail menu is based on classic inspirations that are rendered using only the freshest ingredients.
amurray@antonmediagroup.com
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ooftop bars are the hottest thing in New York City all year round. How can you go wrong with stunning views of the Manhattan skyline while sipping on signature cocktails that include some of the freshest ingredients around? Rooftop bars are the perfect atmosphere after a long work day or for a weekend night hangout with friends or family. Here are some of the best rooftop bars to check out the next time you’re in New York City.
47 W 38th St., New York 212-730-0538 www.spyglassnyc.com
Refinery Rooftop Bar
Refinery Rooftop is the crowning jewel of Refinery Hotel. With awe-inspiring views of New York City’s skyline and Empire State Building, Refinery Rooftop is one of Midtown’s Spyglass most dynamic spaces. Menu items include seared yellowfin tuna, grilled Rooftop Bar hanger steak flatbread and more. With the Empire State Building as When the sun sets, a lively crowd its central focal point, the Spyglass Rooftop Bar in the Archer Hotel boasts gathers for Refinery’s signature cocktail list, which focus on natural a true New York experience, with craft cocktails and shareable bites from cele- ingredients paired in surprising and brated chef Charlie Palmer. Enamored refreshing combinations. with nightlife of another era, Spyglass 63 W 38th St., New York is inspired by Alfred Hitchcock’s film 646-664-0372 Rear Window where patrons serve as voyeurs to the city below, aesthetically www.refineryrooftop.com 200 W 39th St., New York 212-257-4577 www.theskylarknyc.com
230 FIFTH
230 FIFTH is the city’s largest outdoor rooftop garden and fully enclosed penthouse lounge. It also has large umbrellas for those sunny or rainy days and is heated on colder nights. Being a full service venue, this rooftop bar can also host private events for up to 1,200 guests and offers in-house catering, furniture, AV, decorations, dance floors, DJ equipment and lighting.
drawing cues from the beautiful telescope used by Jimmy Stewart in its era of elegance and style.
230 FIFTH rooftop bar (Photo source: www.230-fifth.com)
230 5th Ave., New York 212-246-1000 www.230-fifth.com
The Skylark
Positioned 30 stories up in the heart of Midtown, The Skylark delivers a classically-styled cocktail lounge with
SAVE THE DATE!
December 1st, 2019
Massapequa 11 am - 1 pm Westbury 3pm- 6 pm
Join us for our Annual Bar / Bat Mitzvah showcase in both of our spectacular locations featuring Crowd Control DJ’s !
• Book your child’s bar or bat mitzvah date at the event and receive $500 off your event. (Revenue minimum will apply.) • RSVP by Nov 27th to 516-247-6337 to attend the Westbury showcase or 516-809-8514 for the Massapequa showcase. • You must be planning a bar or bat mitzvah to attend the showcase. This is a VIP event only - must have a RSVP to attend. 6C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
207511 S
The 10th annual in house showcase features our buffets, kosher caterer, Crowd Control Entertainment DJ show, Azamra DJ decorator, photographer, magician & other vendors ! Raffles and Giveaways !
• ON Time guarantee • Worldwide service • Customer loyalty program • Drivers work for us – license checked and must be approved by insurance company • Corporate / airport / weddings / shuttles / special occasions • Open 24 hours • Online account access and booking tool • App for easy booking and tracking
516-400-3364 WWW.LIMOSLONGISLAND.COM
201844 B
1-833-LI-LIMOS
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 7C
RESTAURANT SPOTLIGHT
Modern American Cuisine BY JENNIFER FAUCI
jfauci@antonmediagroup.com
W
hen Adam Bordonaro and Ryan Lory discovered that they shared a passion for the culinary industry, they embarked on a journey of their own: establishing their own restaurant. ARDYN, an elevated New American restaurant that serves fare with seasonal ingredients, was the answer. Located at 33 West 8th St., in Greenwich Village, ARDYN beckons guests to enjoy a dining experience that is at the forefront of modern techniques.
Q A
How did you get started in the culinary industry? We met back in 2014 while opening celebrity chef Charlie Palmer’s restaurant, Charlie Palmer Steak New York. We share a passion for making seasonal ingredients shine and having guests experience them in unexpected ways. We enjoy living healthy lives and spending time with our young families.
Q A
What led you to cofound ARDYN? It was a dream of ours to open a restaurant and after working together, we decided to make the move when we felt the timing was right. We work well together because we share the same values, work ethic, and want to create an experience that showcases what we do best.
Q A
How do you collaborate on creating the menu and preparing the dishes? We take the time to visit farmers markets. Our relationships with local farmers help us decide when we want to change the menu and it’s always based on what will be in season. We start by tasting and making a note of the availability and quality of ingredients, which we will
Ryan Lory and Adam Bordonaro
Q
Your website says that fresh ingredients are at the use as the core components on our forefront of modern techniques. menu. This usually happens three to Can you elaborate and share an four weeks before a menu changes; we example or two? spend a lot of time creating, tasting, and We are passionate about plating dishes that will using fresh ingredients and be featured on the upmanipulating them minimally. coming menu. As soon An example of modern techas a new menu is put nique would be an aerated goat out, we begin working cheese that sits on the plate of on the next one. the baby beet salad like a cloud. What is the mission of ARDYN? When we created the concept, we wanted to take the high quality of food and service that you would find in fine dining and present it in an unpretentious, energetic and upbeat environment.
A
Q A
8C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Q A Q A
What are three must-try dishes that guests should order? Chicken Pot Pie, Charred Octopus, Confit Pork Belly
What’s next for you both and the restaurant this fall? ARDYN launched the first of two fall menus in the middle of September, which has new and exciting offerings showcasing the best of what is available including seasonal cocktails at the bar headed by Long Island celebrity bartender and Huntington native, Chris Burke. For more information on ARDYN or to reserve a table, call 646-490-8772 or visit www. ardynnyc.com.
Grand Opening
20% OFF All-To-Go
$20 OFF
Any Order of $100 or more
Not Valid on Holidays Cannot be combined with other promotions
Dining-In Only. Not Valid on Friday, Saturday and Holidays. Cannot be combined with other promotions. Expires: 12/31/19
$10 OFF
Any Order of $50 or more Dining-In Only. Not Valid on Friday, Saturday and Holidays. Cannot be combined with other promotions. Expires: 12/31/19
Sushi Bar • Bar • Private Party Room • On and Off Premise Catering Outside Seating • Ample Parking in the Back
36 Middle Neck Rd., Great Neck, NY 11021
Tel: (516) 482-1923 Online Order www.sokuasianfusion.com
Monday-Thursday: 11:30am-10pm | Friday-Saturday: 11:30am-11pm |Sunday: 12:30pm-10pm 208054 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 9C
RESTAURANT SPOTLIGHT which later became Fish on Main, in 1990. Soon after, Hassan also opened his third restaurant on Main Street, Ayhan’s Mediterranean Markeptlace & Gourmet Cafe. Ayhan’s Shish Kebab menu offers starters like housemade hummus, babaganoush and taramasalata, salad bowls filled with watermelon and feta salad or avocado salad, and entrees including lamb gyro platters, baby lamp chops, half rotisserie chickens, moussaka and more. The marketplace has housemade soups, fresh salads, paninis and melts, wraps, sandwiches, burgers and pizzas. Fish on Main serves up delectable chowders, steamed clams and zucchini pancakes as starters. Hassan’s favorite dishes are the lamb gyro, moussaka, spinach pie, hummus, shepherd salad and yogurt-marinated kebabs, and he says the most popular Hassan. “I was one of the first ones with the community are the lamb gyro on Long Island. My recipes go back and chicken kebabs. to my roots. I was born on the island “My restaurants are a different kind of Cyprus, which has island history, traof homemade, tasty, healthy, authentic ditions and dishes that go back to BC Mediterranean cuisine with the sincere times. They also come from watching hospitality of Cyprus,” Hassan said. my mother and traveling as a sailor “The town has been so good to me. I through Mediterranean countries.” love the water, I love Port Washington. While the Shish Kebab was Reminds me of my island. I feel lucky Hassan’s first restaurant to open in and privileged. Especially when the Port Washington in 1979, Hassan town named—with a street sign—the opened the Fish Kebab restaurant,
A Trip To Ayhan’s BY CHRISTINA CLAUS
cclaus@antonmediagroup.com
A
yhan’s Shish Kebab, a quick walk from the Town Dock, has been in Port Washington for 40 years. The blue and white décor pays homage to owner Ayhan Hassan’s roots and the view from some of his restaurants remind him of his home. “I saw an opportunity then for healthy Mediterranean cuisine,” said
Main Street and Shore Road corner Ayhan’s Corner. It was an honor. I guess this is an American Dream come true.”
Ayhan’s Shish Kebab is located at 283 Main St., Port Washington. For more information, call 516-883-9309 or visit www.ayhansrestaurants.com. Fish on Main is located at 286 Main St., Port Washington. For more information, call 516-883-1515 or visit www.fishonmain.com. Ayhan’s Mediterranean Marketplace Café is located at 293 Main St., Port Washington. For more information, visit www.ayhans marketplace.com or call 516-767-1400.
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20 off your check total of $60 or more excluding tax and tip with this ad Not combinable with other offers, early dinner or holidays. Exp 11/30/19 www.fishonmain.com Open 5pm daily - Closed Monday 286 Main St. Port Washington 516 883 1515
20 off your check total of $60 or more excluding tax and tip with this ad Not to be combined with any other offers, specials, brunch, prix fixe or holidays Exp 11/30/19
$
10C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
200604 B
$
• Steak House • Lounge • Catering •
Celebrate the Holidays and Everyday at Frank's VETERANS DAY Monday, November 11th 4-9PM Frank's Steaks would like to thank our Veterans for preserving the freedoms that we enjoy!
15% OFF
Plus
ENTIRE BILL FOR ANY VETERAN & ENTIRE PARTY
a complimentary glass of wine, tap beer or soft drink
Regular menu and daily specials available • Must show I.D.
PRIVATE & CORPORATE FUNCTIONS ◆ Business Presentations ◆ Wedding/Baby Showers ◆ Board of Director Meetings ◆ Anniversaries ◆ Business Luncheons ◆ Bachelorette Parties ◆ Retirement Parties ◆ Rehearsal Parties ◆ Client Dinners ◆ Quota Reward Presentations ◆ Intimate Wedding Celebrations ◆ Bereavement Luncheons
THANKSGIVING C E L E B R A T I O N
THURSDAY
28
NOVEMBER
DINNER ONLY 3-8PM
Traditional Thankgiving Dinner With All The Trimmings
$47
PER ADULT
$22
CHILD 12 & UNDER
Entire Menu Also Available
Any Bottle Of Wine With 2 Entrees Maximum discount $50 off any bottle of wine. Not to be combined with any other offer. Not valid on Saturdays or holidays.
54 Lincoln Avenue, Rockville Centre • 516.536.1500
4 Jericho Turnpike, Jericho • 516.338.4595
Email Chris: Chris@Frankssteaks.com
Email Nick: Frankssteaks51@hotmail.com
208323 E
50% OFF
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 11C
BREAKFAST
A Morning Start Check out these Great Neck spots for breakfast BY CHRISTINA CLAUS
cclaus@antonmediagroup.com
Mimosas. Bloody Marys. Fluffy scrambled eggs. Crunchy toast smeared with butter and jelly. Stacks of pancakes with syrup pouring down the sides. Waffles with berry compote dripping and whipped cream piled on top. Is your mouth watering yet? The saying goes that breakfast is the most important meal of the day, so why just pour some cereal in a bowl? Take a stroll down Middle Neck Road for a quick pop into Willie’s Coffee Shop for a classic breakfast or Rothchilds Coffee & Kitchen for a Mediterranean take on the first meal of the day. Of course, the peninsula’s staple, the Great Neck Diner has an abundance of options to fill any resident’s stomach at any time of day with some morning flavors. Health gurus and locals on the go can make a quick pit stop before the gym or work at bee-organic to grab a smoothie or açai bowl, while Cafe 1 of a Kind offers a unique spin on the usual breakfast fare.
Willie’s Coffee Shop
In the mood for a classic breakfast? Willie’s Coffee Shop is the best option for a quick stop and some traditional morning eats. Their menu boasts every Long Islander’s favorite, an egg sandwich or an egg sandwich with bacon, ham or sausage. Other classic combos are pancakes or French toast with bacon, ham or sausage. Cheese or western omelets with potatoes, toast and coffee also have a spot on the brief menu. For those looking for a quick stop-in meal, the shop’s bakery offers a buttered roll, bagels, English muffins and corn muffins. Willie’s Coffee Shop is located at 809 Middle Neck Rd., Great Neck. For more information, call 516-829-2193.
Great Neck Diner
The Great Neck Diner goes a little above and beyond the usual diner food. The breakfast menu is a full page of cereals, egg sandwiches, omelets and griddle options. While many diners have the basic egg sandwiches, Great Neck Diner kicks it up a notch, adding western, Florentine and Greek-style sandwiches to the menu. Also making the menu unique is the huevos rancheros, complete with two eggs served any style over corn tortillas with refried
Pancakes with Nutella from Great Neck DIner beans and homemade salsa and guacamole. From traditional Eggs Benedict to Irish (with homemade corned beef hash) to California (with avocado), the diner had five mouthwatering Benedict options to choose from. Additional specialty items include avocado toast, Monte Cristo, old-fashioned blintzes, Nutella pancakes and healthy French toast. Great Neck Diner is located at 14 Grace Ave., Great Neck. For more information, call 516-4660678 or visit www.greatneckdiner.com.
Rothchilds Coffee & Kitchen
If you’re looking for a Middle Eastern, Mediterranean and American breakfast from a family with deep roots in the community, Rothchilds Coffee & Kitchen is the best choice
see BREAKFAST on page 14C 12C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
French toast from Rothchilds Coffee & Kitchen
LONG ISLAND Restaurant Week
NOVEMBER 3–10, 2019
$29.95
3-COURSE PRIX FIXE SUNDAY to SUNDAY OFFERED ALL NIGHT (except Saturday until 7 PM)
longislandrestaurantweek.com 207699 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 13C
BREAKFAST
Eggs over medium with avocado from bee-organic
BREAKFAST from page 12C for the first meal of the day. The Rothchilds Breakfast (offered for one or two) is an omelet with a choice of three fillings from a list including fresh herbs, onion, tomato, mushrooms, Swiss cheese or feta cheese, served with an Israeli chopped salad, sundried tomato spread, pesto, Kalamata olive tapenade, green herb tahini, labene with za’atar and feta cheese with sumac. Other dishes on the robust menu include a shakshuka skillet (a poached egg dish), a green shakshuka, Challah French toast, avocado toast, croissant de lox and Boreka Supreme. Rothchilds Coffee & Kitchen is located at 76 Middle Neck Rd., Great Neck. For more information, visit www. rothchildskitchen.com or call 516-482-0434.
bee-organic
For those who are health conscious, bee-organic has the perfect breakfast meal full of flavor. The breakfast menu offers traditional options like two eggs any style, veggie omelets, crepes, banana French toast, oatmeal with fresh fruit, yogurt parfaits and almond butter and jelly sandwiches. While the menu boasts those favorites, it also has a robust selection of on-the-go choices. bee-organic has about eight different juices from the energy combo (beet, carrot, celery and apple) to the healthy
glow (cucumber, celery, lemon, parsley and mint). Smoothie flavors range from tutti frutti (strawberry, raspberry, apple and apple juice) to pink banana (strawberry, banana and fresh grapefruit juice) to mango blues (mango, blueberry, banana and apple juice). bee-organic is located at 4 Bond St., Great Neck. For more information, call 516-5700915 or visit www.bee-organic.com.
Cafe 1 of a Kind
Its name is an indicator of the dishes that line the menu. Cafe 1 of a Kind offers classic breakfast options with a unique twist. The cafe, which is situated on Northern Boulevard, but has a quaint back patio for eating, offers ebelskivers (a Danishstyle sphere-shaped pancake filled with choice of spiced apple, Nutella or walnut filling), green eggs Benedict (two poached eggs served on hash browns with fresh baby spinach, avocado, cherry tomatoes, almond chips and balsamic glaze) and crunch French toast (two buttery brioche toasts with Corn Flakes, maple syrup, toasted almonds and toasted pecan topping). The cafe also has four types of avocado toast, a whole wheat waffle and more. Cafe 1 of a Kind is located at 255-13 Northern Blvd., Great Neck. For more information, call 347-408-4780.
14C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Photo source: Great Neck Diner Facebook
Açai bowl from bee-Organic
Photo by Christina Claus
COFFEE & KITCHEN
Introducing our new and expanded menu
Welcome to Rothchilds Coffee & Kitchen Rothchilds Coffee & Kitchen has been inspired by the diverse and vibrant communities of Great Neck and the surrounding towns. The intimate and casual atmosphere serves as a gathering place to celebrate food, friends, family and community. Rothchilds’ menu offers a modern interpretation of our collective Middle Eastern, Mediterranean, and American backgrounds. Our healthful interpretation of traditional dishes reflects our commitment to using only the freshest ingredients that are locally sourced whenever possible, from the morning coffee through the last nighttime dessert.
76 MIDDLE NECK ROAD, GREAT NECK, NY 11021 (516) 482-0434 • WWW.ROTHCHILDSKITCHEN.COM HOURS MONDAY: CLOSED , TUESDAY - FRIDAY: 10AM - 10PM 207095 B
SATURDAY: 9AM -10PM, SUNDAY: 9AM - 9PM
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 15C
AMERICAN FAVORITES
Rex And Roll
The Rex Burger & Lobster amps up classic fare BY STEVE MOSCO
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joint flavor. Flat-top griddle cooked, the burger is juicy on the inside while maintaining a flavorful crust on the outside. As for poultry, Rex offers two variations of the classic fried chicken sandwich. The mild version is soaked for 24 hours in a buttermilk brine, then dredged in a proprietary blend of seasoning. The result is a crisp and luscious bird served on a toasted bun. But the gusto is jacked up with a spicy version of the sandwich. Here, Thai bird chili is added to the seasoning mix, bringing a delayed potency that builds as its eaten. Expanding beyond lobster, burgers and chicken, the Rex recently added a filet mignon sandwich and a fried fish fillet sandwich to its menu. Using only center-cut Angus beef, the Rex’s filet mignon is so tender, it could be cut with a dull spoon. It’s served with grilled onions and a homemade cheese sauce, mimicking—and surpassing—the flavor profile of a Philly cheese steak. As for the fish fillet, the Rex uses wet-battered hake—a sustainable member of the cod family—along with American cheese and homemade tartar sauce for a sandwich that surpasses this franchise classic. As for fries, the Rex serves fresh hand-cut Idaho russet potatoes blanched for crisp perfection on the outside and an unmistakable creaminess on the inside. The fries are served with a choice of
smosco@antonmediagroup.com
ew Yorkers crave lobster rolls in the summertime—but what happens during the other three season? No matter the time of year, The Rex Burger & Lobster in Mineola, offers lobster with straight-from-the-sea freshness thanks to a shipping process that delivers the delectable creature from the coast of Maine in less than 24 hours. Served on a soft bun with a side of salted butter, Rex’s lobster roll is packed with hand-shucked tail, claw and knuckle meat for a savory mouthful. Not content to lazily skate by with its top-notch lobster roll, The Rex brings other American favorites to the table—all elevated by the skill set of head chef and comfort food connoisseur Michael Butigian. The chef, along with the restaurant’s owner Jonathan Otto, set out to pair fast-casual menu tropes of burgers, fries, fish fillets, steak and chicken sandwiches and shakes with a sleek, bistro-style atmosphere, craft beer and farmed ingredients. Rex’s classic burger features two grilled-toKEorder Angus beef patties served on a toasted bun TA with American cheese, hand-leafed lettuce, vineripe tomato, grilled or raw onion and signature Rex sauce, which adds a hint of West Coast burger
AT
!
A SE
A lobster roll, fries and shake is the way to go. (Photo by Steve Mosco)
dipping sauce, including roasted garlic, black truffle, spicy mayo and melted cheese. To take the edge off the meal, the Rex pours shakes made with pure Häagen-Dazs ice cream. Choose between chocolate, vanilla, strawberry, mint chip, cookies and cream, and dulce de leche—with house-made whipped cream. The Rex Burger & Lobster, is located at 524 Jericho Tpke. (at Herricks Road) in Mineola. Visit www.the-rex.com or call 516-739-2747.
FALL IS HERE &
EVERYONE
2019-2
02
’’s
0
Candice Guardino's Italian Bred 10/19
We Specialize in Catering for All Occasions Ask for Our Catering Menu
get
Ukulele Festival 11/17
The Landmark Gala featuring Savion Glover
11/2
232 main street port washington, ny 11050 landmarkonmainstreet.org box office 516.767.6444
96 Mineola Ave., Roslyn Heights 516-621-1400
Flying Burrito Bros Tribute 11/9
ON MAIN STREET J E A N N E R I M S K Y T H E AT E R
16C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
fax: 516-621-1509
www.ourattilios.com
ORDER 30 OR MORE 20% OFF OFANY $
With coupon only. Not to be combined with any other offers. Expires 11/30/19.
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tix
Glenn Miller Orchestra 10/20
207277 S
Manhattan Comedy Night 10/26
More Than a Neighborhood Pizzeria From Our Kitchen to Your Table
DANCE DOOWOP Use code ESPDG at checkout for
$5 OFF your purchase
GALA 2020 KELLI O’HARA & SUTTON FOSTER
CELTIC FAMILY CHRISTMAS WYNTON MARSALIS
DOO-WOP PROJECT
BODYTRAFFIC
BE ENTERTAINED ENSEMBLE ESPAÑOL Oct 26, 8:00 pm WYNTON MARSALIS Nov 9, 8:00 pm (SOLD OUT) • A CELTIC FAMILY CHRISTMAS Dec 14, 7:00 pm BODYTRAFFIC Feb 8, 8:00 pm • GALA 2020: KELLI O’HARA & SUTTON FOSTER Mar 7, 8:00 pm DOO WOP PROJECT May 2, 8:00 pm
TICKETS ON SALE
stallercenter.com•(631) 632-ARTS [2787]
@stallercenter
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STAY LOCAL and grab dinner before the show at one of our HOSPITALITY SPONSOR locations!
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 17C
ASIAN FARE
A Trip To Asia Great Neck eatery blends tastes and flavors BY MIKE ADAMS
I
madams@antonmediagroup.com
t takes real creativity to eke novelty out of Asian fusion cuisine, but Great Neck’s Soku Asian Fusion has mastered this well. Dining at Soku is a feast for the senses, a symphony of smells, sounds and aesthetics, both on and off the plate. The eatery exudes a carefully-crafted atmosphere of high-end comfort, offering an elegant dining experience without being bogged down by the haughtiness of other establishments that share its eye for quality. The attention to detail in every aspect of the experience Soku offers is easy to appreciate. Ivan Zhong came up in the world of hotel management, and he’s put his years in the hospitality industry to good use, designing everything from the table settings to the staff uniforms and the plating for various dishes himself to help create a memorable impression with customers. Not a detail of Soku has been put in place without careful consideration. For Zhong, “consistency” is the key word when it comes to running a successful restaurant, so Soku was patient in its rollout, waiting to get its staffing and foodstuffs just instead of coming out guns blazing before everything was perfectly in place. Design and decor aside, the food is the most important aspect of any dining experience, and Soku excels across the board with pleasures for any palate. Soku’s cuisine runs the gamut from nations across the great eastern continent, borrowing dishes and inspiration from Japan, China and Thailand alike, but always with a twist or two that sets their takes on familiar foods apart from the rest. Being on Long Island, if you think you’ve had every oyster dish imaginable, think again. Soku’s Kumamoto Oysters might change
A sushi and sashimi combination garnished with ginger, wasabi and fresh fruit (Photo source: Facebook)
Soku’s spiced up take on edamame.
Plating design is crucial to how Soku presents its food to diners. (Photo source: Facebook)
your mind and open your options to the briny dish. The assortment of a half-dozen oysters garnished with lemongrass comes with a helping of soy sauce that gives the melt-in-yourmouth morsels an extra kick of flavor going down. The eatery also reinvents sushi with Duck Tortillas that are anything but boring. Essentially a sushi roll, the dish is stuffed with greens and cooked duck breast and wrapped in a scallion pancake topped with spicy mayo. That small world of ingredients
18C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
blends together to offer Soku one of its more unique dishes, which just happens to be to-die-for delicious. A sometimes gamey taste, the duck shines beautifully as it is accompanied by such fresh and bright flavors. Soku’s spirit for culinary innovation is even enjoyed in the edamame. The steamed soy bean dish is often reduced to a barely-salted table dressing or prelude to an appetizer. But here, it is reinvented with a peppering of chili powder and a blend of other spices.
Half a dozen Kumamoto Oysters.
That change from the ordinary in such a blink-and-you-miss-it item is indicative of the whole experience at the restaurant. Soku is an eatery that always goes the extra mile, and maybe even a few more, to stand above the rest. For more information regarding menu items, catering services or to make a reservation, call 516482-1923 or visit www.sokuasian fusion.com. Soku Asian Fusion is located at 36 Middle Neck Rd., Great Neck.
THANKSGIVING BUFFET DISPLAYS Smoked Salmon Display with Tomato, Onion & Cucumber Whole Baked Salmon Mozzarella & Cherry Tomato Skewers Assortment of Artisanal Breads APPETIZERS Fresh Turkey & Cranberry Sauce Egg Rolls Risotto Balls Flatbread With Roasted Butternut Squash, Caramelized Onions, & Goat Cheese SOUP & SALADS Butternut Squash Soup Apple Pecan Salad Potato Salad Grilled Veggie Salad CARVING STATION Roasted Turkey With Gravy & Cranberry Sauce Herb Roasted Prime Rib KIDS Chicken Fingers & French Fries Macaroni & Cheese Pizza Flatbread
HOT ENTREES Meatball Pomodoro Pumpkin Ravioli in a Sage Cream Sauce Rigatoni Broccoli Rabe Slice Andouille Sausage in a Garlic & Oil Sauce Shrimp Pinocchio Roasted Lemon Chicken SIDES Homemade Garlic Mashed Potatoes Candied Sweet Potato Cornbread Stuffing Burnt Broccoli & Cauliflower DESSERTS Assortment of Cakes & Pies Fresh Fruit Platter Fresh Baked Cookies Chocolate Fondue Station
$45
95
per person
KIDS 10 AND UNDER ARE HALF OFF
SEATINGS: 12 NOON & 3 PM. *Price does not Include sales tax & gratuity. Cannot be combined with any other offer.
FOR RESERVATION CALL: 516.773.2000 30 Cutter Mill Road, Great Neck, NY 11021 • www.innatgreatneck.com 208155 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 19C
KITCHEN TOOLS
Apple Gadgets BY JENNIFER FAUCI
jfauci@antonmediagroup.com
Ah, the apple. Some bakers would argue that the pomaceous fruit is much more intense than it’s simplicity leads on, making it worthy of unique utensils. From pies and muffins to juices and sauces, we think Johnny Appleseed would approve of these perfectly tailored apple gadgets that are necessary to achieve the perfect dish.
Apple Peeler/Corer
Coring an apple with a handheld segmenting tool can sometimes lead to an uneven, juicy mess. Save time and frustration by peeling and coring your apple with this old-fashioned tool that suctions to your countertop for sturdy, precise peeling via a hand crank. It also peels, cores and slices pears and potatoes. Get this one at Williams Sonoma for $34.95.
Immersion Hand Blender
Blend homemade applesauce to the perfect consistency with this KitchenAid immersion hand blender. Smooth, sweet applesauce or a delicious soup or gazpacho awaits. Also give it a whirl with smoothies, especially if you want to avoid gritty apple and pear green smoothies. Available at Target for $49.99.
Knife Set
You’ll need a good knife set to slice into crisp, juicy apples with ease and precision, especially after a day of picking them by the bushel. Make sure your set comes with a good paring knife. The Wusthof Classic 7-piece Slim Knife Block Set is available at Bed Bath & Beyond for $349.99.
Pie dish
No good, self-respecting baker should be without a decent pie dish in their kitchen. Glass is great, but ceramic also stands up to heat. This adorable apple shaped ceramic pie dish from Le Creuset is perfect for pies, cobblers and crisps. Available at Sur La Table for $49.95. 20C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
Juicer
Tired of the carrot, beet and celery juice? Make your own apple juice with the Breville BJE200XL Compact Juice Fountain 700-Watt Juice Extractor by Breville. This one can be found on Amazon for $99.99.
Halloween Dinner Special for 6 Kids! Fresh, Homemade Food without Anything Artificial! Includes: 2 lbs (approx 16-20 pcs) Sesame Chicken Strips 24 Corn Nuggets 3 lbs Mac & Cheese
1 - 2 liter soda $49.99 Serves 6
Enjoy Our New Dining Room!
Not to be combined with any other offer or special
With this coupon • Valid in Bethpage only • Not valid on uncooked poultry or catering. Expires 11/03/19 Anton1019
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5
$ .00 Off
Any purchase of $ 30.00 or more.
Call: 516-731-5500 zornsofbethpage.com 4321 Hempstead Tpke.,Bethpage,NY Mon-Fri 11am-8pm; Sat & Sun 10am-8pm OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 21C
LOCAL ESTABLISHMENT
Belly Up Elsie Lane elevates the bar scene BY STEVE MOSCO SMOSCO@ANTONMEDIAGROUP.COM
In the storied tradition of dive bars, Long Island has seen more than its fair share. But apart from a few legendary local spots, the majority of our watering holes aren’t particularly noteworthy. And though they all hit the mandatory notes, like flat screen TVs, maybe a pool table, dart boards and plenty of booze— along with a baseline food menu—few establishments that one would label as a true-blue bar stand out for any particular reason.
A
The Bronx Sidecar at Elsie Lane (Photos by Steve Mosco)
nd if that’s your hot take, then you haven’t yet stepped into Elsie Lane, a bar that opened its doors a few months back on Jericho Turnpike in New Hyde Park. Taking over the spot of a seemingly endless list of no-name bars, Elsie Lane is the brainchild of Bill Oxios, Sal Mignano and Ryan Sipp, all of whom possess stellar experience in the Long Island dining and bar scene. And all that time and effort in the business coalesces in a saloon that delivers all the comforts of a low brow bar with key elements elevated to polished heights. Upon entering Elsie Lane, you’re
BRING YOUR
immediately greeted by a long copper-topped bar to your left. The bar itself offers an eclectic selection of inebriaters, proudly serving bottles of Bud Light, while delving deep into the world of microbrews with a dozen taps that pour forth the likes of Barrage Brewing Company, Greenport Harbor Brewery, 21st Amendment Brewery, Brooklyn Brewery, and more on a rotating basis. There are also plenty of ice-cold cans for patrons, with a collection that includes Cigar City Brewing’s Jai Alai, Delirium Tremens from Belgium’s Huyghe Brewery, and Southern Tier’s downright reckless
2XIPA, along with $4 cans of Tecate. If you’re not here for beer, Elsie Lane’s creative cocktails—served in proper glassware—are also worth more than a few sips. The cocktails include the Spicy Smoke Margarita, with Tanteo jalapeño tequila, mescal, simple syrup, and fresh lime juice in a salt-rimmed highball; You’re The Bees Knees, featuring Fords gin, fresh lemon juice, and honey simple syrup served in a coupe; Tangerine And Thyme; with Stolichnaya Ohranj vodka, fresh tangerine juice, and honey thyme simple syrup in a highball; The Mary Pickford, with Bacardi rum, pineapple grenadine, and maraschino liqueur in a coupe; and finally, the highly recommended Bronx Side Car, a not-so-typical sidecar with 914 Bourbon, Cointreau, and fresh lemon juice served in a sugar-rimmed coupe. There’s also wine, and Instagram-worthy shakes that can be served with or without alcohol.
SPECIAL OFFER
APPETITE
with this ad For each party of 4 receive
CALL FOR RESERVATIONS
FREE
APPETIZER! DINE -IN ONLY Offer expires 11/9/19
Across from Roosevelt Field Mall in Red Lobster Shopping Center
Great Place for Residential and Corporate Gatherings - Large or Small! /Pasta-eria
@pastaeria
440 S. Oyster Bay Road Hicksville, NY 11801 (516) 938-1555 www.pastaeria.com (516) 938-1660
22C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
www.passione-restaurant.com
208324 S
231 OLD COUNTRY RD., CARLE PLACE | (516) 741- 4 800
Now, on to the food. The menu at Elsie these wings are packed with juiciness Lane is simple and straightforward, with that squirts forth at your first bite. more than a few surprising twists. The The owners—along with chef Charlie Starters and Shares portion delivers a Keller—decided to serve these beauties giant pretzel served with Brooklyn Lager with the sauce on the side in an effort not beer cheese and white wine mustard. to hide that luscious exterior. And while There’s also deviled eggs, chicken “nugs,” all the sauces are great—including the and hummus dip. But large groups of local Wenzel buffalo sauce—these wings hungry patrons should order the Live Fry are strong enough to stand on their own Or Die, a metal platter of fries, topped to merit. overflowing proportions with appleElsie Lane’s burgers are another source wood smoked bacon, cheddar of pride, and are available in six and Monterey jack cheeses, varieties, from the simple pickled jalapeños, green construct of the Bob onions, cognac onions, Kelly with mayo and and roasted garlic sour American cheese, cream and the bar’s to the roundhouse coveted “Elsie sauce,” punch of the Big Rich, which conveys the which features applenow-classic “fry wood smoked bacon, sauce.” cheddar cheese, That Elsie sauce pickles, buttermilk slaw Big Rich, with bacon, makes another appearand barbecue sauce. buttermilk slaw, and ance, among a choice of Others include the Uncle D, cheddar five other sauces, as dipping with pepper jack cheese, triple fodder for Elsie Lane’s wings, which chili pepper ranch sauce, and more the owners take a well-earned amount of that smoky bacon and a house-made of pride in. These wings are brined for black bean burger. The burgers here are an entire day, baked, then fried to order. legit, heavy creations that are guaranteed The entire process leaves the wings with to soak up the booze but also taste great a shiny brown exterior, reminiscent of a in the process. perfectly cooked Thanksgiving turkey. An array of chicken sandwiches and But unlike that sometimes dry bird, salads round out the menu, with different
Elsie Lane’s brined, baked and fried wings with an array of possible sauces preparations like a spicy offering and one that features a house-made herb buttermilk dressing. Of course, part of the fun of Elsie Lane is all of the aforementioned elements of that prototypical bar— these include those dart boards, a billiards table, oversized Jenga, a Ghostbusters pinball machine, and a handful of big-screen TVs with local sports teams inspiring everyone to drink more whether in celebration or
mired in defeat. And on Wednesday nights, the karaoke microphone works overtime, with future stars and barroom Sinatras belting out songs starting at 9 p.m. Whether your tastes exist in the low or high brow world of bars, Elsie Lane is raising the bar. Elsie Lane, 29 Jericho Tpke., New Hyde Park, 516-302-8412, Facebook. com/elsielanenhp, Instagram @_elsie_lane
A Mineola Landmark...
DAVENPORT PRESS RESTAURANT
The Davenport Building was originally built in 1896 as the Nassau County Trust. In 1924 it became the Davenport Press and remained a printing press until 1978 when its present owners converted it to a restaurant. It’s a building rich with history, the shelves on the dining rooms’ exposed interior brick are lined with antiques. Don’t let the subtle rumble of the trains deter you. We are located just steps away from the Mineola train station. Come cozy up by our large fireplace for a delicious meal or much needed drink after a long day’s work.
Pot Roast • Sauerbraten • Aged Steaks • Prime Rib • Fresh Maine Lobster • Fresh Seafood • Pasta Dishes Daily Grilled Specialties • Rack of Lamb • Chilean Sea Bass • Branzino • King Crab Legs and Much More!
Complete Thanksgiving Dinner Menu $ 95
prix fixe menu
44 Adults $ 2295Children Under 10
Sunday-Friday: Anytime Saturday: Before 5pm
dinner packages starting at...
3395
$
per person For holiday parties, rehearsal dinners, christenings, anniversaries, engagement parties, business functions or any other special occasion.
banquet rooms available for 20-120 people
weekday luncheon parties...
$
23
95 per person
complete bridal & baby shower packages...
$
36
95 per person
$
3595
per person
includes: appetizer, entrée & dessert with coupon only. Up to 6 people. Cash only.
70 Main Street, Mineola | 516-248-8300 | www.davenportpress.com
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NOW ACCEPTING THANKSGIVING RESERVATIONS!
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 23C
A LEGACY
All About Zorn’s S
The traditional eatery is the go-to for homemade food
was raising and selling turkeys out of a storefront and, later, “oven-ready” turkeys and the first rotisserie chickens on Long Island. Zorn’s recipes for sides like potato salad and macaroni salad are unchanged to this day. Now, Zorn’s sells much more, from delectable chocolate desserts and perfectly moist cornbread to their famous rotisserie chicken and ultra-creamy mac and cheese. Their sesame fried chicken is crisped to perfection and
holds unrivaled flavor. The garlic mashed potatoes and creamed spinach are also perfectly crafted for the ultimate flavor experience. Boasting a menu of nothing but guaranteed quality and freshness, potatoes are hand-peeled; chicken filets, ribs and pork are hand-trimmed; and gravies and soups are MSG-free. Zorns’ skinless southern fried chicken is cooked in non-trans fat, 100 percent cholesterol-free soybean oil and additives and preservatives are never used. Signature dishes include chicken cordon bleu, southern fried chicken breast and waffles, and meatballs and spaghetti with tomato sauce.
Merrill Zorn stands in front of the construction site of the new Zorn’s of Bethpage building. “We welcome everybody and I hope they enjoy the food and I hope they enjoy the experience,” said Zorn. Zorn’s is located at 4321 Hempstead Tpke. in Bethpage. For more information, call 516-731-5500 or visit www.zornsofbethpage.com. —Anton Media Group
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ince 1940, generations of Long Islanders have been going to the one place they know and trust for a good, homemade meal—Zorn’s of Bethpage. The family-owned-and-operated business has been serving meals to the community for nearly 79 years. Last spring, the iconic building was replaced by a new building adjacent to the current plot. Merrill Zorn, the fourth-generation owner of the legendary company, kept her promise to keep everything the same of the establishment that locals and Long Islanders alike have come to know and love. The Zorn’s of Bethpage legacy began in 1930 when Zorn’s grandfather and great-grandfather began producing poultry and eggs. This would evolve into operating a 10acre farm in Bethpage where Zorn’s currently stands. By 1940, the family
24C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
NEVER TOO EARLY TO START THINKING ABOUT THANKSGIVING! Create The Magic This Thanksgiving With An Authentic Cajun
+
+
=
Turducken!
OPEN THANKSGIVIN GD 12:30 PM - 8 P AY M CALL FOR RESERVATIO NS
CATERING AVAILABLE!
ORDER YOUR TURDUCKENS AND DEEP FRIED TURKEYS!
BISCUITS & BARBEQUE 106 E 2nd Street . Mineola . NY . 11501
516.493.9797
CALL FOR RESERVATIONS AND CATERING ORDERS www.BiscuitsAndBarbeque.com CASH ONLY 208126 B
OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 25C
Your
BIGGEST decision between “Yes” and “I do”
Long Island’s premier wedding destination for your love story.
W E D D I N G S H OWC AS E
Sunday, November 24, 2019 at 12pm Reserve Online or Call 631.929.6585
Call and mention this ad to receive a complimentary ticket.
5720 Route 25A Wading River, NY 11792 26C | FALL DINING GUIDE • OCTOBER 16 - 22, 2019
EastWindLongIsland.com
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World-Class Cuisine « Dedicated Wedding Planners « Exclusive Indoor & Outdoor Ceremonies Luxurious Hotel Rooms & Suites « Full Service Spa & Hair Salon « Desmond’s Restaurant & Lounge Bridal Shoppe, Florist, Jeweler, Ruggero’s Family Style Restaurant and Carousel at The Shoppes All-inclusive wedding packages available.
Now seriously, indulge...
in more than just a tasting.
A WINE ADVENTURE Transportation and Tastings Luxurious Overnight Accommodations Picnic Lunch to Go Dinner in Desmond’s Restaurant $50 per person Voucher at The Spa & Salon
Sunday - Thursday $349 inclusive per person *Based on Double Occupancy MENTION THIS AD AND RECEIVE
$20 OFF PER PERSON
We’re not just a stop, we’re a destination.
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Call 631.929.3500
5720 Rt. 25A Wading River, NY 11792 EastWindLongIsland.com OCTOBER 16 - 22, 2019 • FALL DINING GUIDE | 27C
AMERICAN MODERN
ENDLESS SIPS BRUNCH
SATURDAY & SUNDAY 11:00AM-3:00PM (LIVE JAZZ ON SUNDAYS!) $12 PER GUEST* TWO HOURS OF ENDLESS SIPS MIMOSAS, BELLINIS, BLOODY MARY’S OR SCREWDRIVERS
MONDAY MADNESS
$14.95 MUSSEL POTS & 50% OFF BOTTLES OF WINE ($100 & UP)
PASTA TUESDAY
BUY 1, GET 1 PASTA ENTRÉES (DINNER ONLY. SECOND PASTA ENTRÉE OF EQUAL OR LESSER VALUE IS ON THE HOUSE!)
HAPPY HOUR
RESERVE NOW FOR
THANKSGIVING THURSDAY NOVEMBER 28 SERVING OUR NEW HOLIDAY MENU 12PM-6PM BE SURE TO CHECK OUT OUR WEBSITE FOR MORE INFORMATION ON THESE HOLIDAY EVENTS:
BRUNCH WITH SANTA SUNDAY DECEMBER 8
SPECIALLY PRICED COCKTAILS, BEER & WINE BY THE GLASS (MONDAY-FRIDAY 4PM-7PM. BAR & LOUNGE ONLY)
CHRISTMAS EVE
PRIX FIXE LUNCH & DINNER
NEW YEAR’S EVE
DINNER: 3-COURSES $29.99 (SUNDAY-FRIDAY 4PM-6:30PM & SATURDAY 4PM-6PM)
NOW BOOKING HOLIDAY PARTIES!
LUNCH: 2-COURSES $19.99 (MONDAY-FRIDAY 11:30AM-2PM)
516-693-5400
WWW.CITYCELLARNY.COM • 1080 CORPORATE DRIVE, WESTBURY 208225 E
FALL DINING GUIDE • OCTOBER 16 - 22, 2019
women’s issue • October 16 - 22, 2019
there are so many successful female Realtors. I am truly grateful to be in the position I am in, working along side of Deirdre O’Connell and Pat Petersen at Daniel Gale Sotheby’s International Realty,” said Hauser. “Being a female owned business, I believe I was afforded opportunities that came about from a place of mutual respect and recognition of hard work. In my position as COO, I need to combine organizational skills, people skills and listening skills to my job every day. Those, and a good sense of humor. Now is a great time for women to come forward in the workplace and seek out higher roles. The path has been created by the generation that came before me and it is my hope that I am a helping to widen that path.
Dr. Eve Lupenko, dermatologist at Greenberg Plastic Surgery and Dermatology “Throughout my life, I valued the input and advice I’ve been given from other women, especially teachers and experienced colleagues. Life is an ongoing lesson, and navigating it can sometimes be overwhelming, so I make a special effort to be a mentor to young women, especially those considering a career in the medical profession,” said Lupenko. “By giving guidance, academic advice and emotional support, I hope to encourage them to advance themselves so they can always remain strong and independent.”
Merrill Zorn, president and CEO, Zorn’s of Bethpage “I am honored to be considered an influential woman in the industry. My
focus has been to keep my family legacy alive and to continue to serve the Long Island community with the same quality and traditions my grandparents were dedicated to when they started our business 80 years ago,” said Zorn. “If my role is to influence other women in business, I hope that my respect for my employees, customers and my community is recognized first and foremost. Giving back is my greatest joy. Women need to know that they can achieve anything they want to achieve. Just have confidence and faith, and learn along the way.”
Sandra Atlas Bass, philanthropist “The way you see yourself, what you do, what you say and how you make people feel, makes all the difference,” said Bass when asked about what it’s like to be an influential woman. Bass, who
5B
has been a lifelong philanthropist, has been involved with 400 charitable organizations across the world, including Port Washington’s North Shore Animal League America. “They do wonderful work and the animals always come first. I am involved with North Shore Animal League America as far as donations and anything I can do to help.”
At the Katz Institute, we know that women’s health needs are unique. That’s why we provide a wide range of services, including clinical programs, community health education and cutting-edge research for women throughout their life span. Join us for one of our upcoming educational events: Lung Disorders: Breathe Easier
Wednesday, October 23, 12:00–2:30 pm $20 (Register with a friend and receive $5.00 off) Lunch will be served Verdi’s Restaurant 149-58 Cross Island Parkway, Whitestone
Taking care of your health can start with something small, easy and even fun.
Breast Cancer Educational Events
Free events Wednesday, October 23, 5:30–7:30 pm Huntington Hospital 270 Park Avenue, Huntington Thursday, October 24, 5:30–7:30 pm Imbert Cancer Center 440 East Main Street, Bay Shore For more educational events for breast cancer awareness visit: Northwell.edu/gopink
Pelvic Health: Urine or You’re Out
Wednesday, October 30, 6:30–8:30 pm $20 (Register with a friend and receive $5.00 off) Dinner will be served Melville Marriott 1350 Walt Whitman Road, Melville
For more information or to register for events call (855) 850-KIWH (5494) or visit Northwell.edu/kiwh-events @KatzWomensHlth
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October 16 - 22, 2019 • women’s issue
M
The Joys Of Motherhood
otherhood has been deemed, “One of the most difficult, rewarding, frustrating jobs on the planet,” and with good reason. Regardless of the generation, it’s not easy to put one’s own needs secondary, especially when one is dealing with a petulant child who’s just knocked over a display of Pepperidge Farm Goldfish Crackers in Stop and Shop. It’s tough to stay up, long past bedtime, to await the arrival of a child who has missed curfew for the millionth time. My own mother used to tell me that although motherhood wasn’t easy, it most definitely was worth the effort. As a child, I often dreamed of motherhood as I played with my dolls. They never spoke back to me or threw themselves on the floor in the middle of Osh Kosh B’Gosh because they couldn’t get a stuffed animal. They were sweet and quiet and obedient. Dolls didn’t kick at my stomach or turn into instant
“dead weight” and slither to the floor like an overweight snake. They just smiled, albeit creepily, while I tended to their needs. Because I had no real experience with children until I became a teenaged babysitter, I honestly believed that having a child was going to be a piece of cake. I’m laughing to myself as I’m writing this, because I was in for a rude awakening when I became a parent. It definitely wasn’t like playing with dolls. My daughter was not a terrible child by any means, but she did clearly have her moments. For example, there were several times when we had to eat our meals in shifts. The example that stands out best for me is when my husband had to travel to Scranton for business. I had a few days off in a row from the hospital, so my 3-year-old daughter and I accompanied him for the ride and companionship. Whenever one goes away, it’s always a good idea to pack as much of home as
possible, because a 3-year-old has the attention span and personality of a gnat. Hubby complained that I packed too many toys, but I assured him that it would make a difference, especially because we were essentially uprooting our child, which was stressful for all of us. He managed to shove every packed toy between the suitcases and bags of healthy snacks, which were important to “prevent meltdowns,” albeit with a bit of grumbling about not being able to see out the back window. Our girl was a perfect angel in the hotel the first day. We played all morning long, and when we weren’t playing, we took long walks together. I kept her active, and even got to put her down for a short nap. I was so thrilled that when hubby came back from a hard day with a taxpayer, I suggested a dinner at the nearby Perkins. In hindsight, I suppose room service may have been a better option. When we arrived at Perkins,
the wait was over a half hour. I had a few little bags of Cheerios in my daughter’s activity bag, so I set her down with a VTech toy and let her munch to her heart’s content. When it was our turn to be seated, the happy child who was playing with her mock computer had somehow turned into Damien from “The Exorcist.” She began to howl like someone pilfered one of her Beanie Babies. The waitress glanced at us nervously and asked if we wanted to order. I could tell by the look on her face that she didn’t have kids of her own, because she looked like she wanted us to vacate the premises immediately. Our girl continued to screech through the appetizer, which gave hubby a severe case of agita. Sensing his impending meltdown, I took our demon child outside to distract her with the lovely flower garden outside. When he was finished eating, he came
Patty Servidio
outside to sit with her, while I went into the restaurant and awkwardly shoveled down my food. For the duration of our experience with Scranton, we ordered room service to avoid another lovely little event like the one in Perkins. I’m certain that many moms (and dads) out there have equally frustrating stories of their own to tell. As I think back on all the “lovely little events” that we’ve had with our girl over the years, I’ll admit that Mom’s quip, albeit hilarious, was chock full of truths that bring a smile to my face, to this day. Patty Servidio is a columnist for Anton Media Group.
women’s issue • October 16 - 22, 2019
7B
Skin Deep Technology and an effective regimen pave the way for an outward glow BY JENNIFER FAUCI JFAUCI@ANTONMEDIAGROUP.COM
“Your skin is an organ. It’s part of you and if you treat your skin well, it will treat you well,” said Abigail Trudden, a licensed medical aesthetician and president of Redefyned Skincare, LLC. The Garden City native is doing just that: redefining skincare. Working out of her office at 1101 Stewart Avenue, Suite 102 in Garden City, Trudden utilizes LightStim and MDPen technologies to give her clients the utmost confidence when it comes to their skin.
Q A
ell me a little bit about T yourself. I’m a licensed paramedical aesthetician and phlebotomist, which I have been doing for a year now. It’s a really big jump from facials and chemical peels to almost like being a nurse. I wanted to mix healthy skin care with really amazing treatments and therapies that will help people and improve their confidence.
Q A
How did you get involved in the health and beauty industry? I was in college and I didn’t like anything I was doing, but I really enjoyed making people feel good about their physical appearance. I struggled with my own insecurities with very bad acne. I went on Accutane and it was the best thing I could have ever done because it gave me more confidence, so I found that when people feel good on the outside, that improves their confidence on the inside as well.
Q A
What are some of your specialty treatments? The LightStim is my unique treatment that utilizes LED light therapy to achieve youthful skin. It heals scars from acne, plumps fine lines and wrinkles and helps with TMJ or anything pain related in your face. It is a soothing and painless technique that can be used on all skin types for a matter of a few minutes per day.
The LightStim Machine and MDPen are Trudden’s signature treatments.
Q A
Tell me about your MDPen, which is another treatment unique to Redefyned Skincare. The MDPen is used for microneedling, which is essentially a process that damages the skin in an effective order to get increased circulation. The MDPen is my signature treatment and it is an anti-aging tool that features several tiny needles that both restore and refine the skin to a natural, youthful glow. The rule of thumb is that the pen cannot go deeper than .5 millimeters, however, my pen penetrates the skin three millimeters deep, which can aid in the removal of surgical scars after three to four treatments. However, since I am a phlebotomist, I can go deeper than the 0.5 millimeter rule for this minimally invasive treatment.
Q
What are some of the products you recommend patients use in conjunction with their treatments? It’s important to start good skincare habits early on. Just wash, tone and moisturize if you want to keep it simple. I really love Indie Lee’s makeup products, especially the cleansers, toners, creams and moisturizers. The Squalane Facial Oil, Co-Q10 toner and Brightening Cleanser are my personal favorite products.
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October 16 - 22, 2019 • women’s issue
I’m Ready for Fall! SALE!
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THOUGHT GALLERY Consider these recommendations for upcoming talks, readings and more in and around New York City: A Haunting Performance on Execution Rocks Saturday, Oct. 19, 7 p.m. Departs from Town Dock 347 Main St., Port Washington, NY 11050 www.atlasobscura.com
London and Dr. Cynthia Watson, Dean of Faculty and Academic Programs at the National War College of National Defense University will also be on hand. This conference provides a unique opportunity to explore the professional and private life of an icon of American history and to commemorate 100 years since the passing of President Roosevelt. It runs from Oct. 27 through 30 at the Tilles Center, located at Long Island University, 720 Northern Blvd., Brookville. For more
information and to register, visit www. liu.edu/roosevelt. Just Announced | Laurie Anderson: The Size of the Con Wednesday, Dec. 11, 6:30 p.m. Brooklyn Public Library—Central Library 10 Grand Army Plaza 718-230-2100 www.brooklynpubliclibrary.org
Prepare yourself for the turbulent year ahead in a special “Message from the Library” lecture. Multimedia artist Laurie Anderson speaks about preparing for the 2020 election cycle; a handprinted chapbook of her talk will be available immediately after (free, RSVP required). For more information about lectures, readings and other intellectually stimulating events throughout NYC, sign up for the weekly Thought Gallery newsletter at thoughtgallery.org.
Hop aboard a boat with Atlas Obscura and Sacred Bones Records for a cruise to a notorious Long Island Sound lighthouse. This is the first time the site will be used for a performance; renowned horror movie composer Mark Korven will perform the score he wrote for the new Willem Dafoe and Robert Pattinson film The Lighthouse ($130; boats will be stocked with beer and water). Carol Burnett: An Evening of Laughter and Reflection Where the Audience Asks Questions Tuesday, Oct. 22, 7:30 p.m. Tilles Center for the Performing Arts 720 Northern Blvd., Brookville, NY 11548 516-299-3100 www.tillescenter.org Spend an evening with a living legend: award-winning actress and best-selling author Carol Burnett comes to LIU Post. She’ll show clips from her famous performances in addition to taking your questions ($68 and up). Explore President Roosevelt’s Life and Lasting Legacy The Theodore Roosevelt Institute’s Centenary Conference, where nationally recognized experts and scholars will discuss how Roosevelt’s diplomacy, foreign policy and reformism address current geopolitical issues. Tweed Roosevelt, Chairman of the Theodore Roosevelt Institute at Long Island University and great-grandson of Theodore Roosevelt along with keyspeakers Karl Rove, Former Deputy Chief of Staff and Senior Advisor to President George W. Bush, author and Fox News contributor; Todd Brewster, author, journalist and senior lecturer in Journalism at Mount Holyoke College; Geoffrey Cowan, Professor and Director of the USC Annenberg Center on Communication Leadership and Policy; Dr. Michael Cullinane, professor of U.S. History at the University of Roehampton,
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18A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
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To Advertise here call 516-403-5170 Email your ad to: classifieds@antonmediagroup.com
Turn Your Treasures Into Cash… Come to Consign/Stay to Shop! A.T. STEWART EXCHANGE CONSIGNMENT SHOP. 109 Eleventh Street, Garden City 516-746-8900 Antiques-Furniture-Jewelry-SilverMirrors-Lamps-Artwork-ChinaCrystal-Collectibles. Tues-Fri 10-4, Sat 12-4 (10% Sr. Discount Tues) All Proceeds benefit The Garden City Historical Society. Email: store@atstewartexchange.org 208242 B WANTED: RARE RECORD COLLECTIONS, Autographs, memorabilia, obscure artists. All sizes/ categories. House-calls, drop-offs. All About Records 396 Rockaway Ave. #E Valley Stream Charles 516-945-7705 groupsound@aol.com
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Westbury Senior Center Bazaar, Sat. Oct. 19 from 9am-4pm, 360 Post Avenue, Westbury. Grandma’s treasures, vendors. Call (516) 334-5886 208254 B
Community Newspaper Editor WANTED! Anton Media Group, Nassau’s largest community newspaper publisher is looking for a talented LOCAL journalist to take the helm of two of our south shore community newspapers. The ideal candidate will write about a variety of topics from week to week from local government, to school board decisions, to reviews of new restaurants opening in the area. While working on a weekly deadline, candidates should be able to turn content around quickly while juggling multiple stories. Flexibility and the ability to work well with a team are also key qualifications. We are open to all journalism applicants who are quick learners and adept at developing community connections. New grads with college writing experience are welcome to apply. Responsibilities include, but are not limited to: • Writing and editing content for two weekly newspapers • Covering important village/school board/community meetings • Compiling events for a weekly community calendar
50 Years of The Bradys
HICKSVILLE NEWS An Anton Media Group Publication
Established
The Brady Bunch at 50 See page 5
Published by Anton Group Also Serving North Massapequa andMedia Massapequa Park
Vol. 61, No. 1
Serving the Greater Hicksville Area VOL. 33, NO. 43
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GRAPHIC ARTIST Anton Media Group in Mineola is looking for a highly organized and creative graphic artist to fill a part-time position in our fast-paced production department. Anton publishes 17 award-winning weekly community newspapers & magazines throughout Nassau County. • Proficiency in the Adobe Creative Suite/Mac platform • Newspaper production background; web & digital experience a plus • High conceptual thinker for a creative layout & design driven high-volume department
Our Candidate Should Have the Following Qualifications… • Advertising layout & design, retail to high-end skills a plus
Position is based in our Mineola office. Email résumé and writing samples to: jfauci@antonmediagroup.com. MassapequaObserver Job Type: Part-time AN ANTON MEDIA GROUP PUBLICATION
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Cycling For Cancer
New law will waive permit fees for sidewalk repair in the Town of Oyster Bay (See page 3)
More than 60 cyclists raise money for breast cancer Full story on page 3
Please submit your résumé to: ipicone@antonmediagroup.com
The Pedal to end Cancer event at Spin City Massapequa helped to raise nearly $20,000 for breast cancer research.
Check out the Massapequa sports schedule See page 10
Dutch Lane holds pep rally for kindness (See page 4) www.HomeSoldGuaranteedNY.com • (516) 996-3633 Call Raj & Start Packing!
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Equal Housing Opportunity Federal, New York State and local laws prohibit discrimination because of race, color, national origin, religion, sex, disability, familial status, age, marital status, sexual orientation or disability in connection with the rental, sale or financing of real estate. Nassau also prohibits source of income discrimination. Anton Community Newspapers does not knowingly accept advertising in violation of these laws. When you suspect housing discrimination, call Long Island Housing Services’ Discrimination Complaint Line at 800660-6920. (Long Island Housing Services is the Fair Housing Agency of Nassau and Suffolk Counties.)
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16
WORD FIND
22A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
INTERNATIONAL WORD FIND The red centre
ARIES (March 21-April 19). Maybe it’s impossible to perfectly organize one’s inner drives, but we can at least try and keep them in check. You’re able to stay curious about what’s driving you and this gives you the edge on people who think they already know. You respect human complexity and this allows you to achieve a better moral balance. TAURUS (April 20-May 20). It’s easier to learn something new than it is to relearn something you were incorrectly taught. Of course, to learn what you believe you already know is the hardest -- like trying to park in a space that already has a car in it. Can you forget what you know? Go in with naive eyes. Assume you’ve never seen this before. GEMINI (May 21-June 21). People make poor decisions when they don’t feel good, when their blood sugar is low, when they are sleep deprived, when they are upset and more. You give yourself the best chance at success by tending to basics and raising the level of your overall health, well-being and contentment in any way, however small. CANCER (June 22-July 22). Siblings may fight against one another until an outsider comes along. Then, they’ll unite and fight that person instead. It’s typical tribal behavior that repeats on every higher level of the emergence scale. Keep this principle in mind this week, as you’ll be charged with the creation and leadership of teams. LEO (July 23-Aug. 22). Take a beat to assess the situation before leaning on your wit. Yes, you have a stellar sense of humor, but humor is not a one-size-fits-all situation. While the right kind of zinger warms and unites people, it’s very easy to make the wrong kind of joke and wind up putting people on the defensive instead. VIRGO (Aug. 23-Sept. 22). People are different and want different things in relationships. Don’t assume to know what people are looking for. The words “reliable,” “routine” and “steadfast” won’t inspire passion in some, while others place these values in the top five. Embrace your own qualities and go where they want what you have. LIBRA (Sept. 23-Oct. 23). Practice processing negative feelings in positive ways. That means listening to them respectfully (instead of ignoring, hiding or shoving them down) and directing them to their seat in the auditorium of your mind (instead of the stage, which is reserved for your headlining and supporting emotional stars). SCORPIO (Oct. 24-Nov. 21). To save the world is an ambitious but not impossible aim. If you could only save one person, that would be heroic, even if that one person was you. Anything you do in the name of compassion and self-compassion this week will count toward the evolution of humanity. SAGITTARIUS (Nov. 22-Dec. 21). No one likes to do the hard things. Sure, you have more willpower and determination than most, but you’re still human. Your best bet is to count on yourself choosing the option that seems fun, satisfying or easy. The trick of good living is to go where the available options match up to aspirational criteria. CAPRICORN (Dec. 22-Jan. 19). Rid yourself of the belief that you must always be doing and contributing to earn your place at the table of life. This mindset produces frantic movement, which is a waste of energy. Between bouts of productivity, get still, relax and gather data so when you do make a move, it will be informed and purposeful. AQUARIUS (Jan. 20-Feb. 18). Would you stop yourself from being happy because someone else has it better? No. And just because someone else has it worse doesn’t mean you’re not entitled to your own feelings about how things are going. Expressing your feelings to others is quite another matter. Read the room; know your audience. PISCES (Feb. 19-March 20). It’s impossible to keep the end goal in mind if you don’t have an end goal in mind. What once felt like freedom you now experience as being anchorless and lost at sea. If you can’t confidently pick a direction, start ruling things out. By declaring what you’re not into, you’ll start to get a better picture of what might work for you.
Solution: 17 Letters
WORD FIND
The red centre Solution: 17 Letters
Arid Empty Arnhem Land Far Bee Flora Boss Fauna Bush Fuel Arid Empty Camp GatesFar Arnhem Land Cart Gold Flora Bee Cassia Boss Grit Fauna Bush Crocodile HarshFuel Camp Gates Cue Heat Cart Gold Diamantina Cassia HomeGrit Dirty Crocodile Hope Harsh Cue Draining Hotel Heat Diamantina Dry Huge Home Dirty Hope Emmet Ills Draining Hotel Dry Emmet
Sunrise Surf Tank Tour Travel Tree Wet Yam
Date: 10/18/19
Solution: Beauty in the desert
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You’re more attractive than ever this year because you’re increasingly comfortable with being you, appreciating and building on your stellar qualities and simply accepting everything about yourself. You’ll become more popular and be sought out as an expert and a guide at doing what you do well. Your connection with the natural world will be a source of peace and, alternately, adventure. A lifestyle upgrade in 2020 has as much to do with physical movement as it does mindset.
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This is a theme puzzle with the subject stated below. Find the listed words in the grid. (They may run in any direction but always in a straight line. Some letters are used more than once.) Ring each word as you find it and when you have completed the puzzle, there will be 17 letters left over. They spell out the alternative theme of the puzzle.
© 2019 Australian Word Games Dist. by Creators Syndicate Inc.
Holiday Mathis Holiday Mathis Mathis HOROSCOPES ByByBy Holiday
This is a theme puzzle with the subject stated below. Find the listed words in the grid. (They may run in any direction but always in a straight line. Some letters are used more than once.) Ring each word as you find it and when you have completed the puzzle, there will be 17 letters left over. They spell out the alternative theme of the puzzle.
lution: Beauty in the desert
wwwwV
FULL RUN
17
FULL RUN
ANTON MEDIA GROUP • OCTOBER 16 - 22, 2019 23A
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Weekly Sudoku Puzzle
Enter digits from 1 to 9 into the blank spaces. Every row must contain one of each digit. So must every column, as must every 3x3 square.
Answer to last issue’s Sudoku Puzzle
Answer to last issue’s Crossword Puzzle
110 WALT WHITMAN ROAD, HUNTINGTON STATION, NY 11746. 631.549.7401
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SEVEN THREE WAYS
18
24A OCTOBER 16 - 22, 2019 • ANTON MEDIA GROUP
UPCOMING
FULL RUN
Halloween Events
Enjoy these fun events around Long Island this month. Dreams & Nightmares
Oct. 18, 19, 20, 24, 25, 30 and 31, from 7 to 11 p.m. This Halloween, the Sands Point Preserve Conservancy invites you to Hempstead House with a new immersive horror experience. Far beyond the typical haunted house attraction, a new kind of horror unfolds with you and your companions as a part of the story. Visitors to this primal world will delve into the madness which resides beyond the veil of sleep, as performers transport the audience—sometimes alone—into the bizarre, beautiful and grotesque world of dreams and nightmares. Performance is not appropriate for those under 16. Admission is $40. Tickets must be purchased in advance at www.sandspointpreserve conservancy.org. Located at 127 Middle Neck Rd., Sands Point.
ToNH Spooky Walk
Friday, Oct. 25 and Saturday, Oct. 26,
from 6:30 to 9:30 p.m. This October, zombies, vampires, ghouls and many of their gruesome friends will inhabit the 12-acre park at Clark Botanic Garden, 193 I.U. Willets Rd., Albertson. There will be a DJ on Friday and on Saturday the band Kamellot will perform at 6:30 p.m. The Spooky Walk may not be suitable for young children, and minors must be accompanied by an adult. Younger children can enjoy the Not-So-Spooky Walk on Sunday, Oct. 27, from 12 p.m. to 4 p.m. The cost of admission is $5 per person. Attendees will have the opportunity to purchase tickets for carnival rides and games. Cash only. For more information, call 311 or visit www.northhempsteadny.gov.
Halloween Symphony Concert
Saturday, Oct. 26, at 8 p.m. The Rockaway-Five Towns Symphony Orchestra, under the direction of Maestro Louis Panacciulli, will present its 70th season opening
Spooky Fest returns to Tanglewood Preserve this October. (Photo courtesy of Corbett Public Relations)
featuring bassoonist Cindy Lauda, along with Halloween-themed selections, including “Danse macabre” and “Hall of the Mountain King.” Immediately following the performance, join for a complimentary Halloween meet-and-greet. Children 12 and under in costume accompanied by an adult are free. Adults, $10. The concert will take place at James. A Dever School, 585 N. Corona Ave., Valley Stream, and will be wheelchair accessible. For more information, call 516-884-4856.
Ghostly Gala Saturday, Oct. 26, from 6 to 9 p.m.
Join the Long Island Children’s Museum, 11 Davis Ave., Garden City, for a special night of celebrating Halloween in a fun, safe and spooky way. Kids can show off their costumes, decorate their own goody bag, go gallery trick-or-treating, get their face painted, hear eerie music and make creepy craft projects. Tickets are $10 for members, $12 for non-members. For an additional fee of $3 to $4, creator and performer David Engle will lead the Scaredy-cat Scarecrow show full of audience participation, magic, bubble play, music and age-appropriate comic antics. For more information, visit licm.org.
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OCTOBER 16 - 22, 2019 25A
999 HERRICKS PLAYERS
Plating design is crucial to how Soku presents its food to diners.
(Photo source: Facebook)
999 Herricks Rd, NHP
We do theater here
Joseph and the PRESENTS
amazing technicolor dreamcoat Lyrics by Tim Rice Music by Andrew Lloyd Webber
November SOKU from page 8A inspiration from Japan, China and Thailand alike, but always with a twist or two that sets their takes on familiar foods apart from the rest. Think you’ve had every oyster dish imaginable A sushi and growing up on sashimi Long Island? combination Soku’s Kumamoto garnished with Oysters might ginger, wasabi force you to and fresh fruit (Photo source: rethink that. Facebook) The assortment of a half-dozen oysters garnished with lemongrass comes with a helping of soy sauce that gives the melt-in-yourmouth morsels an extra kick of flavor going down. Tired of boring old sushi? Soku’s Duck Tortillas are anything but. Naming aside, this is a essentially a sushi roll, stuffed with greens and cooked duck breast and wrapped in a scallion pancake with spicy mayo on top. That small world of ingredients blends together to offer Soku one of its more unique dishes, which just happens to be to-die-for
delicious. Each and every dish here was worth the weight. Even the edamame here is a testament to Soku’s spirit for culinary innovation. The steamed soybean dish lesser restaurants so often reduce to barely-salted table dressing is here rebranded with a peppering of chili powder and other spices. That change from the ordinary in such a blinkand-you-miss-it item is indicative of the whole experience at the restaurant. Soku is an eatery that always goes the extra mile, and maybe even a few more, to stand above the rest. In the months since it opened on Middle Neck Road, that approach has resonated with diners, who have given Soku an average Yelp rating of 4.5 stars. Anybody who wants to make reservations or inquire about Soku’s catering services can call 516-482-1923.
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26A OCTOBER 16 - 22, 2019
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DINING
Open Your Pie Hole Pie is better than cake (and other pie facts) BY STEVE MOSCO SMOSCO@ANTONMEDIAGROUP.COM
E
very year when your birthday inevitably rolls around and you are hurtled one step closer to your eternal doom, some well-meaning soul drops a fiery candle-festooned cake in front of you and demands you make a wish after a room full of half-interested, tonedeaf acquaintances garble their way through another stirring rendition of “Happy Birthday.” For the victim of this awful
ordeal, it can be the longest 20 or 30 seconds of the year. But, at the end, at least there’s the promise of an overly saccharine confection complete with frosting, cake, and filling so cloyingly sweet that you just want to throw it into traffic. Yes, cake is the unavoidable and mandatory law of every birthday and special occasion in general—but, does it really have to be this way? Well, have you heard of pie? Because pie is here to tell you that no, it in fact does not have to be this way. Pie is the sophisticated, interesting cousin of that slack-jawed, dim-witted cake
LONGISLANDWEEKLY.COM
you’ve been fooling yourself into thinking you love for lo, these many years. But I’m not here to simply fling insults at cake. I’m here to dispense slice after slice of fact. Fair warning: Cake lovers will be highly insulted by the rash of truth set to follow. But, then again, critical thought often upsets cake lovers. So let’s roll through exactly what makes pie better than cake before we talk about where you should source your Long Island pies from. Where cake is mostly a one-note mush of sweet nothing, pies are
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dynamic feasts of texture and color. There are flaky crusts or crumbly crusts; gooey fruit fillings or creamy silk-like fillings; toppings that are fluffy and whipped, or toppings that are bright, fresh and fruity, or a topping that is just more buttery crust—it can be full sweet or sweet and salty; it can even be straight savory if you’re feeling sassy. And if you want to talk about ice cream—ice cream cake tastes like a bastardized version of ice cream, while ice cream on pie fills you with love and makes you want to donate all your earthly possessions to charity. Cake tries too hard with its multitiered façade, while pie doesn’t need tiers. Tiers are the refuge of the weak. Children love cake and do you know why? Because a child’s palate is undeveloped and they cannot appreciate nuance in flavors. Are you a child or a you an adult? You can eat pie for breakfast. If you eat cake for breakfast, you need to reevaluate your life decisions up to and including this moment. Also, you are probably a 5-year old. And now, the pies of Long Island. We are lucky enough to live in a place that boasts actual pie stands helmed by proprietors who take the time and care to bake their own pies. Not only that, we even have deli caterers that are local legends for their pie-baking prowess—so much so that when the holiday pie season rolls around, you best get your orders in early. Starting way out east, there’s Briermere Farms in Riverhead. Everyone who’s ever gone in search of the best pie on Long Island has most
likely stood on line at Briermere. This rustic farm stand produces dozens of preserves itself, with many finding their way into these glorious creations. Meanwhile, the cherry cream pie is an utter showstopper, as is the blueberry cream. But the classic apple pie typically steals the show at this pie haven. Now, it wouldn’t be right to feature Briermere Farms without addressing the slight controversy regarding the freshness of their pies. There are some rumors floating around that the pies are merely baked or warmed-up in house and they are actually shipped in frozen from an unnamed location. Who’s to say where such nasty rumors start—but I could find no evidence that this is even remotely true. But, to be honest, even if it was true—who cares? These pies deserve praise, no matter who made them. Next, there’s the semi-chain Buttercooky Bakery with locations in Floral Park, Manhasset and Huntington. Some people turn up their noses at chains—they think any eatery with more than one location cares more about corporate greed than the freshness of their ingredients. To these people, I say go put a pie in your mouth. Buttercooky Bakery maintains a certain pie-stand
OCTOBER 16 - 22, 2019 27A
aroma thanks to an attention to detail and their sheer variety of pies. They bake works of delicious art with lattice, crumbed, creamed or doused in fruit. One of the more revered options include that tart-leaning key lime pie with its graham cracker crust, but keep your options open. And be sure to order their sweet potato pie for Thanksgiving—it’ll keep politics out of the conversation for at least a little while. And finally, we simply must talk about Valley Caterers in Franklin Square. A local landmark since 1967, Valley Caterers is the quintessential hometown deli that just so happens to create scores of delectable pies. All the pies are dreamy, but it’s Valley Caterers “gourmet” line of pies that are truly phenomenal. These include fresh apple, blueberry-peach and apple walnut, just to name a few. And if you can’t decide which to get, the magnanimous owners actually sell their pies “by the slice.” Pie inspires experimentation and an in-depth exploration of culinary styles, while cake inspires a sugar crash and self loathing. All that said, if you do love cake, by all means, keep loving it. Just please get me a pie for my next birthday.
28A OCTOBER 16 - 22, 2019
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LITERATURE
Off The Road
Jack Kerouac
(Photo source: Flickr)
Kerouac’s Northport life
BY JOE SCOTCHIE JSCOTCHIE@ANTONMEDIAGROUP.COM
FO R
LL A UA Q QU
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Y
Teenagers jumping the six-foot fence I’d had built around my yard for privacy—Parties with bottles yelling at my study window “Come out and get drunk, all work and no play makes Jack a dull boy!”—A woman coming to my door and saying “I’m not going to ask you if you’re Jack Duluoz because I know he wears a beard, can you tell me where I can find him, I want a real beatnik at my annual Shindig party”—Drunken visitors...stealing books and even pencils—Uninvited acquaintances staying for days because of the clean beds and good food my mother provided. Wreckage aside, Kerouac liked Northport. He lived modestly in a house near the high school football field. It reminded him of his own glory days as a high school football star at both Lowell High School and later, at Horace Mann Prep in New York City. He also needed to work. Kerouac had to live up to his standing as “King of the Beats.” That wasn’t his
P OR K S T RE O
ST E
couldn’t escape fandom there, either. Or as he complained in Big Sur:
intention. With his autobiographical Duluoz Legend canon (12 novels in all), Kerouac saw himself writing in the tradition of Balzac or Flaubert. He looked forward to the day when his novels would be lined up on a shelf, the legend completed, a life well-lived. No writing career comes to a happy ending. This, too, was Kerouac’s sad case. The novelist lived in Northport for six years. The early fame drove him to a temporarily respite in northern California, where he wrote Big Sur, a 1962 novel, one that announced the end to a vagabond life. During his time on Long Island, Kerouac published seven books, but only two Lonesome Traveler (1960), plus Big Sur were written during this period. Others, including such pearls as Tristessa and Visions of Gerard were written in that amazingly creative period from 1951 to 1957, when On The Road remained unpublished and Kerouac was writing
EE A AT TS S
P
eople don’t associate Jack Kerouac with Long Island. The latter, in the postwar era, became the symbol of suburbia. Kerouac’s 1956 novel, On The Road, on the other hand, became the voice of postwar restlessness. The novel celebrated the nation’s endless opportunity for adventure, not through steamboat or train travel, but through the automobile. It was the right novel at the right time.
On The Road made Kerouac famous. However, at age 36, the road had long run out of pavement. He was divorced from his second wife and estranged from his daughter. When On The Road was published, Kerouac was living with his mother in Orlando, FL. After publication, the two relocated to New York. Kerouac’s friends were in New York, as was his publisher. Kerouac, who struggled with alcoholism, couldn’t function under Manhattan’s bright lights. The man needed privacy. And so, he sought refuge in Northport, a village of 8,000 in Suffolk County. At first, he
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Gravestone of Jack Kerouac in Lowell, MA (Photo by Daniel Penfield via Wikimedia / CC BY-SA 4.0)
LONGISLANDWEEKLY.COM
at top speed. The bulk of Desolation Angels (1965), Kerouac’s last major work of fiction, was also written during the Northport years. Kerouac may have been a failed husband and father, but he did have a gift for friendship. Plus, the locals were impressed that a famous writer, a prophet of a new age, would choose their little village to live in. Kerouac scouted out the local establishments and found refuge in Gunther’s, an establishment on Main Street. The man left his mark. Years later, Patrick Fenton, a Massapequa-based playwright, teamed with award-winning audio dramatist Sue Zizza to produce Jack’s Last Call, a play about Kerouac’s final night on Long Island, one narrated by Canadian actor Len Cariou, longtime star of Blue Bloods. The play depicts a melancholy Kerouac reminiscing about his glory days with Cassady, only to be interrupted from his daydream with phone calls from his daughter, Jan, who as one might imagine, wants to know her real father. Kerouac’s friends and neighbors have fond memories of the man. As a cultural celebrity, he was under siege, but as a lifelong athlete, Kerouac enjoyed Saturday pickup softball games, where he could show off his
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On the Road excerpt in the center of San Francisco Chinatown’s Jack Kerouac Alley. still-considerable skills. By the 1960s, the times were set to pass him by. The Beatniks craze was the 1950s thing, something Kerouac was always wary of, especially portrayals of such individuals as criminals, a caricature that offended him deeply. Kerouac’s friends had moved on. Neal Cassady, the model for Dean Moriarty, was caught in Ken Kesey’s madcap crowd, the bus driver celebrated in
Tom Wolfe’s 1968 book, The Electric Kool-Aid Acid Test, itself a Sixtiesstyle send-up of On The Road. Allen Ginsberg found greater fame as a poet, moving effortlessly from the Beat to hippie era. Kerouac didn’t want to go back on the road with Cassady. Nor did he sign on to Ginsberg’s antiwar activism and counterculture celebrations. Cassady and Ginsberg’s worlds now included the drug culture,
OCTOBER 16 - 22, 2019 29A
something Kerouac didn’t need at all. In 1964, it was back to Florida, this time to St. Petersburg, where he married an old girlfriend from Lowell, and wrote his final novel, Vanity of Duluoz about his misspent youth in New York and in the U.S. Navy. His final testament was an essay, “After Me, The Deluge,” a shell-shocked look at the ever-maddening American scene. “I think I’ll drop out—Great American tradition—Dan’l Boone, U.S. Grant, Mark Twain.” In 1968, Cassady died at age 42. A stunned Kerouac was disbelieving. A year later, as the nation hurtled through another tumultuous year, Kerouac’s liver gave out. He died at age 46 on Oct. 21 in St. Petersburg. Kerouac has enjoyed a remarkable literary life after death revival. For decades, he has been one of America’s top-selling authors. At last count, On the Road has sold more than 4 million copies in the United States. Its publisher, Viking, reaps the benefits of a paperback version that sells 100,000 copies annually. Biographies, letter collections, photo albums and reminiscences from friends, colleagues and scholars continue be published. This fall, there will be Kerouac celebrations nationwide. In Northport, it is Jack Kerouac, friend and neighbor, who is remembered most fondly.
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THE SPORTS DESK
Smart As A Fox New York Rangers will lean hard on Jericho native
BY DAVE GIL DE RUBIO DGILDERUBIO@ANTONMEDIAGROUP.COM
T
he pressure is on for Adam Fox. The New York Rangers rookie defenseman has expectations aplenty on him after general manager Jeff Gorton acquired him in the off-season to shore up the Rangers blue line. A local native who grew up in Jericho, the Harvard alum was originally drafted by the Calgary Flames in the 2016 NHL Entry Draft before having his NHL rights traded to the Carolina Hurricanes in June 2018. Gorton made the move for Fox on April 30 and traded a 2019 second-round pick and a 2020 conditional third-round pick for him. It was a development the low-key rookie welcomed, given how he’d rooted for the Broadway Blueshirts and Jaromir Jagr while growing up in the area. “I was at my dorm at school when I found out I got traded to New York,” he recalled. “I got a call from my agent and he said I might be a New York Ranger. I was definitely excited.” As someone who won a gold medal with Team USA while recording four points in seven games during the 2017 World Junior Hockey Championships and a 2019 Hobey Baker Award finalist, Fox came with impeccable credentials. Former NHL defenseman and current Rangers TV color analyst Joe Micheletti was working the Colorado Avalanche/San Jose Sharks playoff series for NBC last season when he learned about the Rangers’ newest acquisition. The first person he went to was then-Avalanche forward Alexander Kerfoot, who played with Fox at Harvard. Micheletti was pleasantly surprised by Kerfoot’s feedback. “Right away he said, ‘The kid is a stud,’” Michelettis said. “The rumors were that they while there was no question about his offensive ability, people weren’t sure how good [Adam] was defensively. When I asked Kerfoot about him he said, ‘He’s so much better defensively than people think. He’s got a great stick and when he plays the game, he makes good defensive plays
LIW
LONG ISLAND WEEKLY
Cover photos by Deen van Meer
Adam Fox brings the puck up at Madison Square Garden
(Photo by Rebecca Taylor/ MSG Photos)
Inset: Fox during his USA Hockey days (Photo courtesy of USA Hockey)
look easy, because he’s so smart.’” Former Rangers captain and current Rangers color commentator Dave Maloney heard rumblings about Fox, so he rang up brother Don, the current vice president of player development for the Flames about New York’s latest acquisition. The younger Maloney confirmed the Rangers had gotten their hands on a gem. “[Don] would be the first of many people I talked with who talked about how smart he was. And that has certainly come to fruition,” Maloney said. “A lot of times, this game is played like Sega Hockey. People are darting around. So the person who can snake his way through a situation is probably going to be a little bit better off. And he can certainly do that. My first observation is that he’s
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lived up to that aspect.” In an interview with NYRangers. com, Gorton was equally effusive about what Fox brings to the Rangers. “This is a player that not only did we watch for the [2016] draft and for the last couple years since the draft, but now he looks like a player who’s ready to come out and be a pro and push to make our team.” Fox’s hockey journey has found him reaping success wherever he’s gone. While skating for the Harvard Crimson, he became the only defenseman in college hockey to average more than a point-and-a-half per game according to Mike Grinnell of the Spittin’ Chicklets Podcast. He also led Harvard to the NCAA Tournament for the fourth time in the past five years. The blueliner was equally effective
DAVE GIL DE RUBIO Editor STEVE MOSCO Contributing Editor ALEX NUÑEZ Creative Director BARBARA BARNETT Lead Page Designer ROBIN CARTER Director of Production IRIS PICONE Director of Operations
on the international stage, where his World Juniors experience found him leading the team’s blue-line corps in assists and points as an alternate captain in 2018 when the United States captured bronze. It all added up for a pretty exhilarating experience for Fox. “That was a lot of fun—beating Canada in Montreal and on a shootout no less [in 2017]. It was pretty thrilling,” he said. Maloney sees a lot to like in a player with the potential to be a major factor on the backline for New York in the years to come. “In the land of the blind, the one-eyed man is king. Adam doesn’t get hit very hard because he seems to have that real sense to pass the puck really well and he moves well enough,” Maloney said. “It’s going to be his ability to have the sense of where he needs to be and how he needs to get there [that is going to help him succeed].” Visit www.longislandweekly.com to read a longer version of this story.
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