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Grab A Slice!

Celebrating National Pizza Day

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Home Slice Celebrity chef Donatella Arpaia shares her tips for making pizza BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

When it comes to making pizza, celebrity chef and restaurateur Donatella Arpaia is second to none. Many recognize Arpaia from her role as head judge on Food Network’s Iron Chef America and the Next Iron Chef, or from her regular contribution to NBC’s The Today Show Show, but her roots are as humble as one of her signature dishes: pizza. “Pizza is a beloved and simple food, but there is an art to it,” Arpaia said. “Pizza is in my blood.”

s the first-generation daughter of Italian immigrants, Arpaia fondly remembers spending her summers in Italy. The experience shaped her palette, and laid the foundation for her pizzamaking prowess. “I have a sense memory of biting into Neapolitan pizza when I visited Italy as a child,” recalled Arpaia. “As every child does, I loved pizza in America, but that memory made an impact on me. After graduating from culinary school, I wanted to recreate it.” Today, Arpaia is renowned for her slices inspired by Neapolitan tradition, which she serves up at her upscale quick service pizza concept, Prova Pizzabar, in Grand Central Terminal and its recently opened sister location in Moxy NYC Times Square Hotel. Fans can also be on the lookout for her next locale at a soon-to-be announced

Margherita Pizza Ingredients: 1 lb pizza dough (store bought or homemade pizza dough) 3-4 tbsp olive oil 8 oz fresh mozzarella 2 ripe beefsteak tomatoes 5-6 basil leaves

“iconic” New York site. In honor of National Pizza Day, which falls on Sunday, Feb. 9, Arpaia is encouraging families to gather in their kitchens for homemade pizza. She shared some all-star tips for the perfect slice at home.

The Dough

The dough is the canvas. Arpaia’s signature slices start with artisanally made dough using flour imported from Italy. For home cooks new to making pizza, she suggested heading down to your favorite local pizzeria to pick up raw dough. Premade supermarket dough won’t cut it. “If you don’t have dough that is chewy and crisp, you don’t have anything,” she said. “When you have a beautiful dough, you have a great pizza.”

The Ingredients

Choosing the highest quality

Directions: 1. Preheat oven on low for 30 minutes. 2. Divide the dough ball in half. 3. Working one ball of dough at a time, take the first ball and flatten it with your hands on a lightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to

ingredients is key to pizza perfection. Arpaia opts for fresh, homemade sauce over jarred, and authentic Italian-made cheeses from Galbani, for which Arpaia is a spokesperson. “You want to look for the best sauces and best cheeses,” she said. “Adding fresh herbs once the pizza is out of the oven is also a nice touch.” Be judicious with your toppings. More is not necessarily better, Arpaia said. “When I see a pizza drowning in toppings, it doesn’t make me happy,” she said. “That means the dough is not that good.”

Into The Oven

Make the oven as hot as you can. If you don’t have a pizza stone, Arpaia recommends laying the rolled out dough on a hot sheet pan lined with parchment paper. Sprinkle cornmeal flour onto the

1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter (12 inches). Use your palm to flatten the edge of the dough where it is thicker. You can pinch the edges if you want to form a lip. 4. Spread 2 tablespoons of olive

parchment paper before laying down the dough. “The cornmeal flour underneath provides a nutty, crispy flavor,” she said. Arpaia suggests parbaking the dough to ensure an even cook. Simply pop the untopped dough into the oven for a couple of minutes. Once the dough appears slightly puffed, but still undercooked, take it out and add on the toppings. The parbaking method prevents the toppings from overcooking, she noted. Put Arpaia’s tips into action with this triedand-true recipe from her collection:

oil over the dough. 5. Slice the tomatoes and arrange over pizza dough. Then slice the mozzarella and sprinkle over the tomatoes. Tear basil leaves and place over the mozzarella. 6. Transfer pizza to a cooling rack in the oven. Bake for 5 minutes, rotate once 90 degrees halfway through cooking.

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FEATURE

To Top It All Off Pizza toppings make or break the slice BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

Pizza toppings are personal. Just mention the word pineapple and pizza in a sentence, and you’ll quickly discover everyone’s got an opinion, and a passionate opinion at that. Pizza toppings make or break the slice. Some go the safe route (aka pepperoni) while others prefer the spicy ﬂavorings of buﬀalo chicken or the straight up indulgent penne alla vodka pizza (yes, that is the classic Italian pasta dish served atop dough).

izza toppings can defintiely make or break a slice. Whether you like your toppings traditional or over-the-top, here are a few toppings of note.

Pepperoni

Pepperoni is by far America’s favorite topping, accounting for 36 percent of all pizza orders in the United States. Pepperoni, is not Italian, rather it is an Italian-American creation of fine-grained, cured, dry sausage,

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typically a mixture of pork and beef. It became popular around the 1920s when it began to appear as a pizza topping across lower Manhattan, and is now a perennial staple.

Pineapple

The debate is fierce on whether pineapple is a worthy pizza topping. Some will go to the grave to assert that fruit should take its rightful place atop a slice without backlash from naysayers, others scoff at the notion. As contentious as it is, Hawaiian pizza (topped with pineapple and ham) can pretty much be found at any pizza place on Long Island. For the record, pineapple is not even the most hated topping in America. That honor goes to the thoroughly despised anchovy.

Penne alla vodka

Proving that the right slice is really just a vehicle for the culinary mash up that dreams are made of, penne alla vodka pizza is a carb lover’s slice of heaven. Cooked penne in creamy vodka sauce and cheese is melted on top of crispy baked crust for a sinfully delicious bite that is worth every calorie. Even if you haven’t heard of it before, this pie is becoming increasingly popular at local pizzerias. Might be time to try a bite. COUPON

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What’s better than wings and pizza? Wings on pizza. That is basically the concept of buffalo chicken pizza. It can be made with grilled or fried chicken tossed in hot sauce and topped with mozzarella and blue cheese. It is a game day staple for those who like spice in their life.

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TELEVISION

He’s Got Talent

Young Long Island singer catapults to stardom BY WILLIAM LUCANO

wlucano@antonmediagroup.com

e wakes up early. He gets his mind, body and voice in tune. He drinks an ungodly amount of water. And for good reason: the whole world would see him perform. For Garden City South’s Luke Islam, 13-year-old singing wunderkind and newly minted darling of America’s Got Talent (AGT), technique is vital. But it isn’t an austere process. If you’ve ever seen Islam perform—his soulful renditions of several popular Broadway songs are all over YouTube—it’s readily apparent that his cherubic smile, vivid spirit and unabashed optimism are as integral in his path to The Great White Way as his mesmerizing singing voice. And while it’s easy to marvel at Islam’s chops now, it took him two tries to make it past auditions. He was contacted by representatives at AGT after they viewed a clip of him singing karaoke to “She Used to Be Mine” from Sara Bareilles’ Waitress, which was posted on the Broadway show’s YouTube channel. And the third time was indeed the charm, as Islam’s next audition punched his ticket to the Pasadena Civic Auditorium in Los Angeles. There, he was launched into another stratosphere: reprising his singing of the popular Waitress song, Islam slayed it so thoroughly that judge Julianne Hough hammered the “Golden Buzzer,” sending the crowd into a frenzy and a euphoric and tearful Islam into the quarterfinals. “In that moment, it felt like all that work paid off,” he said. Another round, another standing ovation, this time for Broadway musical Dear Evan Hansen’s “You Will Be Found.” A date with the national competition’s semifinals saw him weigh the prospect of singing “Never Enough”, a song from movie-musical The Greatest Showman. And despite his meteoric rise, Islam was feeling apprehensive about what he called his greatest challenge to date. “I didn’t think that I could sing it,” Islam said. “But not only was my family there for me, the music team on America’s Got Talent is incredible. Everyone there is super nice, super talented, they know exactly what they’re doing. They pushed me and they helped me get to exactly where I needed to be in order to sing the song. I didn’t believe in myself, but with

Luke Islam performs on the America’s Got Talent stage. (Photo by Trae Patton/NBC)

other people in my life, I could, so I am very thankful for them.” Of course, he belted it out with aplomb in the semifinals, again to resounding applause and judges’ praise. The kid’s got a lot going for him, and Max Bialystock’s exclamation of “That’s it, baby, when you’ve got it, flaunt it!” doesn’t suit him: Islam is perfectly content to wax grateful about his uber-supportive family and simply everyone who’s made a positive impact on his life. Knowing that success isn’t a zero-sum game, Islam is a performer humbly yet excitedly aware that he’s always in an ensemble. “I know [on AGT] we’re all competing with each other, but it didn’t feel like that, it felt like one big show because of the family of AGT,” Islam insisted. “We all share our stories with each other and even in rehearsal before the live show, we all sang together one last time because the whole week we were getting to know each other, and I think that was probably my favorite part of the show—the people there.” That kinship was evident when, after a live September announcement that the vocal quartet Voices of Service would be advancing to the finals at his expense, he walked to the group and embraced its female

vocalist in a long hug. “Obviously the show is amazing with the opportunities it gives you, but you also have to think of what life was like before then,” Islam said. “Seeing all these people so happy that they got on the show makes me happy and inspired, and all of us coming together is such a great thing.” He was even one of 40 contestants in the second season of NBC’s “Champions” edition, but got eliminated in the second episode. The show, which kicked off on Jan. 6, is a coalescence of winners, finalists and semifinalists from iterations around the world. And because the world has noticed, Islam has been able to meet some of his idols, such as Bareilles and Hamilton creator and star Lin-Manuel Miranda. The former couldn’t hold back tears after hearing Islam sing “She Used to Be Mine”. “It was so great to see one of your idols inspired, because you know that if they are happy and proud of your work, then eventually you can be like them and take their helpful advice,” Islam said, oscillating between cloud nine and ground level. “I could possibly be in their shoes one day, knowing to have confidence and not give up hope. It pushes me to try harder and be determined with everything that I do.”

And with Broadway on the horizon, Islam has gleaned inspiration from the actors who’ve blazed a trail and walked the walk. “They had to go to auditions, they’re just like me, and when I go to an audition, it makes me happy to know that I can be [on Broadway] one day because I’m following in their steps.” At the top of his audition wish list? Dear Evan Hansen’s titular character, a role he believes he’ll grow into as he matures. “Evan is a teenager struggling with so many things, and [Dear Evan Hansen] tells a beautiful story that feels very important…to be able to sing those songs every night on a Broadway stage would be amazing.” Until then, he’ll keep being himself. “On Broadway, there’s these big names, but you want to be true to yourself because we already have [those stars],” Islam said. “I feel like that’s what [people] want to see— your personality and what you are actually like. Everybody has their own sparkle or shine or something that’s unique about them, and I think it’s very important that you keep it that way.” Catch America’s Got Talent: The Champions on Mondays at 8 p.m. ET on NBC.

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BOOKS

A Fictional Roundup

need a good laugh. Eggers is hopeful. Right off the bat, he describes The Glory as a noble place. “Among the citizens of the ship there were carpenters and teachers, painters and professors and plumbers, and they had come to the ship from the planet’s every corner,” the author pronounces. “They did not always agree are illegal aliens that The Captain on everything, but and his supporters both dislike and they shared a history, brutalize. The Kindly Mutineers are and over centuries together they the captain’s opponents. had faced death and birth, glorious On it goes. Other characters sunrises and nights of unease, war are recognizable. The Pale One is and sorrow and triumph and tragedy. Vladimir Putin. Man Through it all they had developed a So Soft is Kim Jong-un. The Sheriff of the Sea is sense that they were a mad, ragged Robert Mueller and The quilt of humanity, full of color and contradiction, but unwilling to be Strategist is Egger’s feltorn or separated.” (Apparently, low Californian, Nancy Eggers has forgotten the Civil War.) Pelosi. Eggers is down Eggers is particularly appalled by on The Strategist for not the treatment of the Certain People. providing a loyal oppoAnd sition to The Captain. KEso, he ends the novella with the This “entertainment” (as TAhope that more such people will swim to the ship, replenishing its former Eggers dubs it) is not for greatness. For Eggers, the Trump Trump’s supporters. It’s presidency is a bad dream that he for his opponents who

Words reflect real life in The Captain and the Glory

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n The Captain and the Glory, Dave Eggers tries his hand at satire. The Captain is President Trump. The Glory is the United States. What went wrong? Eggers can’t believe passengers of such a stately ship would vote for such an individual. The story begins when The Admiral (John McCain) steps down from power. The Captain volunteers to run the ship and enough people go along. Eggers gets his revenge. The Most Foul are the captain’s supporters. Certain People

BY JOE SCOTCHIE

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hopes to wake up from. While Eggers indulges in fantasy, Edna O’Brien leaves her usual Irish settings for a novel set in civil wartorn Nigeria. Girl tells the story of a young woman who travels from catastrophe to catastrophe: Abduction, sexual assault, arranged marriage, childbirth (and a husband who skips town), the deaths of both her father and brother to finally, refuge at a convent. The novel is similar to Susan Minot’s Thirty Girls, Girls one set in Uganda’s own civil war. It also carries on a tradition of Western novelists traveling to Africa for fiction: Joseph Conrad, Ernest Hemingway, Saul Bellow and John Updike, among others. O’Brien is closer to Conrad than the lush scenery, adventure and comedy found in other works. The horror, the horror indeed. Girl reminds me of Haile Selassie’s remark that the African continent would never go communist due to the spiritual nature of its peoples. Girl seconds that belief in the saving grace of Christian mercy.

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AROUND NASSAU

Arrests Continue, Bail Reform Tweaks Eyed BY FRANK RIZZO

frizzo@antonmediagroup.com

he group has no formal name, such as MS-13 or Crips or the Gambino family, but it is as impactful as those organized criminal organizations within its area of operations. Nassau County Police Department (NCPD) Commissioner Patrick Ryder informally called it a “Chilean burglary ring” and believes it is being directed by a group or an individual from Chile. Tourists travel to the tristate area on 90-day visas, he related, and pick wealthy residential areas to burgle. In December, the NCPD arrested Chilean nationals Bryan Alexis Farias Luna, 28, and Isaias Antonio Lienlaf Donoso, 35, in the act of burgling a Saddle Rock home. They were suspected of numerous break-ins throughout the surrounding communities. On Jan. 23, the NCPD announced three more individuals were arrested in College Point, Queens, and Ryder tied them to a string of burglaries on the north shore, as well as affluent enclaves on the south shore. A fourth burglary suspect, Bryan Leandro Herrera-Maldonado, managed to evade arrest and fled. As of press time, he is being sought as a fugitive. Among the arrested are Levy Frank Maury Bruggman, 23, charged with fugitive from justice; Boneek Alexander Quintero-Baeza, 32, charged with burglary in the second degree and fugitive from justice; and Alexandra Ivonne Pizarro-Blanche, 23, charged with conspiracy in the fourth degree. Pizarro-Blanche rented high-end cars and allegedly drove them in the course of the crimes, Ryder told reporters. Ryder said he expects her to be released under the new cashless bail system for misdemeanors and non-violent felonies because of the bail reforms enacted by New York State. Her co-defendants allegedly committed burglaries in New Jersey and were being held, pending their return to the neighboring state. Though it also enacted bail reform, New Jersey gives its judges more discretion to hold defendants. The suspects consented to have their apartment searched, Ryder related, and detectives found what he said was well more than $1 million worth of cash, jewelry, electronic devices, handbags and other valuables. These were the proceeds from the burglaries, Ryder and Lt. Detective Richard LeBrun said. The commissioner asserted that the four operated separately from the two men arrested in December, but are being directed by the same group or individual in their native country.

Release and Reform

Two days after standing together at a press conference about bail reform, Nassau County Executive Laura Curran and Ryder discussed the robbery ring at police headquarters. Ryder has been on television and at numerous public meetings, criticizing the consequences of bail reform. He said it is allowing individuals to be

Nassau County Executive Laura Curran speaks at a Jan. 21 press conference, flanked by (from left), Suffolk County Sheriff Errol D. Toulon Jr., Nassau County Police Commissioner Patrick Ryder and Nassau County Sheriff Vera Fludd. (Contributed Photo) Boneek Alexander Quintero-Baeza (left) and Alexandra Ivonne Pizarro-Blanche were arrested in College Point, Queens on Tuesday, Jan. 21. They were charged with multiple burglaries in Nassau County. (Contributed Photos)

repeatedly released to commit the same crimes. He mentioned the two Chileans were first arrested in December at least five times publicly, LeBrun said. Under bail reform, Luna and Donoso were released on Jan. 8, Ryder said. They were supposed to appear at the county’s probation department the next day to get ankle bracelets pending further processing of their case. Instead, they apparently fled the country, and Ryder has been repeating that “they must be on a beach in Chile, laughing at us.” Curran thanked the detectives in the burglary pattern team “for their dedicated and relentless pursuit of these individuals, and I want to thank our asset forfeiture and intelligence for putting the information together. I want to thank our tristate partners in law enforcement.” Curran has been critical of the bail reform law as enacted by her fellow Democrats in the state legislature last year. On Jan. 21, she announced the formation of a common-sense coalition of local elected and law enforcement officials from across Long Island “tasked with presenting proposed amendments on New York State’s newly implemented criminal justice reform law to state lawmakers,” according to a press release.

“Many of us have been in discussions with members of the state legislature about changes that would improve the new laws,” Curran said at the press conference. “But it’s important that as officials in charge of public safety on Long Island we speak with one voice.” “[The laws] are in desperate need of modifications to ensure that our residents and communities do not see a rise in criminal activity and possible harm to the public,” Ryder said at the conference. “We are looking for a common-sense approach for bail reform and need for our lawmakers to listen to their law enforcement professionals’ recommendations when adjustments are made.” New York State Governor Andrew Cuomo and State Senate Majority Leader Andrea StewartCousins have called for tweaking the bail reform law. State Senators, including Anna Kaplan (D–Great Neck), have submitted bills aimed at modifying aspects of the law that police and prosecutors have said could harm the public and also makes it harder to prosecute cases properly. “I will make recommendations to Albany on jail reform,” Ryder said when asked about his membership on this coalition. “I don’t know if they’re going to accept them. I don’t know if they’re going to listen to me.” Email frizzo@antonmediagroup.com to comment on this story.

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ADVICE Dear Michelle, I am a mom of a 24-year-old daughter who is a beautiful soul inside and out. She has been dating since her early teens. I’ve always considered her to be smart, mature and full of common sense. She never causes problems, issues or any stress for me to deal with. Sounds great, right? She was dating a nice, young man for a couple of years. They met in high school and they had a very close relationship, until they realized that the courtship was not working out for them any longer. Well, here is my issue. She met a nice man and seems to enjoy his company, conversations, spending time with him and going out to fun places, etc. He comes from a different background than we do, and I’m finding this very hard to deal with. Growing up, I was never brought up in any kind of religious way, so I don’t understand why this has to be so troublesome to me. This is causing me to have so much stress and anxiety. I have spoken to my husband, friends, relatives and I have even went to see a therapist to

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Don’t Push Your Children Away THE ANNOYING MOM Michelle Weinberger discuss this matter. She has been dating him for a few months now, and she knows how I feel. We have always had a good relationship, but I see that this is now interfering. She will not stop dating him due to the fact that she enjoys their time together. I’m trying to figure out why this is so hard for me to deal with, but I cannot. She sneaks around with him now because she doesn’t want to let me know that she is going out with him. This feels kind of crappy to me because my daughter is not doing anything wrong. I spoke to one of my dear friends and she advised me to learn to accept this. This is not causing any harm, negativity or unhappiness to anyone, especially my daughter. All this is doing is giving my

daughter happiness. Isn’t that what I want? “This is your daughter. She will always be your daughter. You need to work on accepting your daughter’s decision. Do not ruin your relationship with her.” “Hmmm,” I said to myself. I heard her, listened and thought about what she said. I’m still having a hard time with this though and need your advice. Thank you, Stressed Mom Dear Stressed Mom, I am so sorry that you are dealing with all this stress and anxiety. You need to take a deep breath and focus on the big picture. Your daughter is a great, beautiful young lady, as you said. She never gives you any issues, problems or worries. She is smart, mature, has common sense and a lot going for her. You also mentioned that you have a good relationship with her. It also sounds like you hit the jackpot. Your daughter met a nice, young man who makes her happy. She enjoys his company and spending time with him. She knows that you do not approve of this, but is not even sure why. You said yourself that you

don’t even understand this. Firstly, your daughter is dating this gentleman. If she winds up with this young man, it seems that she is intelligent enough to figure out with her partner what is going to work out for the both of them. Your dear friend was right. This is your daughter. She will always be your daughter. Don’t push her away. That is what you will be doing. You need to continue working on this emotional problem that you are dealing with, whether its talking to your husband, a dear friend or a therapist. Please do whatever will help you to understand and deal with your feeling. Don’t cause something that you will regret. Michelle Weinberger is the creator of the brand and author of the parenting book, Mom You’re So Annoying!, based on the many hats a mom wears and how often she’s told how annoying she is. She is also mom to a 29-year-old daughter and a 26-year-old son. Visit www.momyouresoannoying.com to learn more. To reach out to Michelle with a question or comment, email michelle@momyouresoannoying.com.

You put your heart into everything Let’s keep it beating strong At the Katz Institute for Women’s Health, we’re empowering women with knowledge on the prevention, recognition and treatment of cardiovascular disease and stroke. That’s why we support the American Heart Association’s national Go Red for Women movement. Learn the simple things you can do every day to lower your risk for heart disease by joining us at fun and educational events happening in February such as health fairs, interactive cooking lessons and guided meditation. Your heart will thank you.

Register for Go Red events in your neighborhood at Northwell.edu/loveyourheart. For more information, call the Katz Institute for Women’s Health at (855) 850-KIWH (5494). 211905 S

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SCHOOL NEWS

Registration Opens For NSPC Health Science Competition

egistration for the second Neurological Surgery P.C. Health Science Competition (NSPC HSC), a program of the Center for Science Teaching and Learning (CSTL), is now open at www.cstl.org/nspc. Last year the competition drew teams from 38 Long Island high schools, and 50 prize winners shared $80,000 in score-based awards. Created to foster interest in science, technology, engineering and math (STEM) programs, applications for the 2020 competition must be received by no later than 12 p.m. on April 30. A $25 non-refundable registration fee per team applies to all entries. The NSPC HSC is available exclusively to high school teams in Nassau and Suffolk counties. The competition’s finals will be held on Wednesday, May 27. Health and science careers are in high demand. The Bureau of Labor Statistics has reported that health care-related occupations are expected to generate 2.3 million new jobs through 2024, representing faster employment growth than any other industry. “As leaders in the medical profession, we must focus on inspiring and motivating young people to take interest in STEM education and pursue careers in health and science,” Michael H. Brisman, an

attending neurosurgeon and CEO of Neurological Surgery, P.C., said. “This is especially important with the high demand for health care and medical science positions, locally and nationally.” Student teams will be judged in one of five categories, including behavioral sciences; biology, medicine/health; biology, microbiology/genetics; health-related biochemistry/biophysics; as well as bioengineering, computational biology. The five first-place winners in last year’s competition were Feyi Rufai, of Roslyn High School, in the behavioral sciences category; Alessi Demir, of

Manhasset High School, in the biology: medicine/ health category; Michael Lawes, of Elmont Memorial High School, in the biology: microbiology/genetics category; Jason Sitt, of Lynbrook Senior High School, in the health-related biochemistry and biophysics category and Christopher Lu, of Great Neck North High School, in the bioengineering and computational biology category. Each winner received a $5,500 prize. The exact breakdown of prizes can be found at www.cstl.org/ nspc/hsc-prizes. “The young people who were part of the first competition were brilliant and inspiring,” Brisman said. “Their understanding of medicine and health-related subjects was impressive. These students are exactly what we need to address the high demand of STEM, health science and health care-related jobs here on Long Island and across the nation. I believe the 2020 competition will further motivate both those who participate and others.” For more information about the NSPC Health Science Competition (NSPC HSC), competition rules and deadlines, visit www.cstl.org/nspc or call 516-764-0045. —Submitted by the Center for Science Teaching

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SPORTS NEWS

Luis Rojas Brings Fresh Mentality To New York Mets

BY JOSEPH WOLKIN

Jwolkin@antonmediagroup.com

Luis Rojas was introduced as the manager of the New York Mets on Friday, Jan. 24 at Citi Field in Flushing, Queens. (Photos by Joseph Wolkin)

the Mets, coaching the organization’s minor league clubs since 2011. The 38-year-old was promoted to work with the major league squad in 2019 as a quality-control coach. Throughout Rojas’ time with single-A and double-A Mets teams, he helped developed several players

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nce again, the New York Mets have named a new manager. This time, it’s a familiar face within the organization, a man who looks to continue his family’s legacy. Luis Rojas, son of former MLB manager Felipe Alou and brother of ex-outfielder Moisés Alou, was officially introduced as New York’s manager heading into the 2020 season. Rojas replaces Carlos Beltran, who split with the Mets on Jan. 16, less than three months after he signed a multi-year deal to lead the club. “It’s a proud day for many of players, many of whom will credit Luis for their major league success,” general manager Brodie Van Wagenen said. “The organization watched him grow and watched him practice with purpose. He’s a consistent person and he has a consistent presence and demeanor.” Rojas has plenty of experience with

who are currently on the major league roster, including reigning Rookie of the Year Pete Alonso, Jeff McNeil and several others. “It’s awesome playing under him and having him on staff last year as well,” Alonso said on Twitter. And Rojas is just as excited to lead the players he has known for several years. That, along with Rojas’ ability to help Beltran get situated with the organization, impressed Van Wagenen and the rest of the team’s front office. “I’m very excited,” he said. “It’s great that I know them, but it’s even better that they know me better. It’s going to help us click even quicker.” Rojas joined the Mets in 2006, learning about the organization in the Dominican Republic. He slowly worked his way through the team’s rankings as a young manager, first as the Dominican Summer League in 2007 before joining the Gulf Coast League Mets a year later. Overall, he had a 555-477 record in the minors. “Loved being around him on the bench last year,” pitcher and Long Island native Marcus Stroman said. “Always teaching and full of knowledge. Super laid back and brings nothing but great vibes each and every day. Beyond even keel. Excited even more for the year.” Beltran’s Departure Beltran, 42, was the only player to be named in MLB Commissioner Rob Manfred’s report on the Houston Astros’ sign stealing scandal, which was released two weeks ago. “We met with Carlos last night and again this morning and agreed to mutually part ways. This was not an easy decision,” a joint statement on

Jan. 16, from Mets COO Jeff Wilpon and General Manager Brodie Van Wagenen said. “Considering the circumstances, it became clear to all parties that it was not in anyone’s best interest for Carlos to move forward as manager of the New York Mets. “We believe that Carlos was honest and forthcoming with us. We are confident that this will not be the final chapter in his baseball career. We remain excited about the talent on this team and are committed to reaching our goals of winning now and in the future.” The commissioner’s report specifically named Beltran, who was a key member of the Astros’ 2017 World Series victory. “Approximately two months into the 2017 season, a group of players, including Carlos Beltran, discussed that the team could improve on decoding opposing teams’ signs and communicating the signs to the batter,” Manfred’s report said. “[Alex] Cora [then a bench coach for the Astros] arranged for a video room technician to install a monitor displaying the center field camera feed immediately outside of the Astros’ dugout. (The center field camera was primarily used for player development purposes and was allowed under MLB rules at the time when used for that purpose.) “Witnesses have provided largely consistent accounts of how the monitor was utilized. One or more players watched the live feed of the center field camera on the monitor, and after decoding the sign, a player would bang a nearby trash can with a bat to communicate the upcoming pitch type to the batter.”

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16A JANUARY 29 - FEBRUARY 4, 2020 • ANTON MEDIA GROUP

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WE LOVE OUR PETS

s winter tightens its grip across the northeast, staying safe and warm is a foremost priority. Humans protect themselves by bundling up in heavy down coats and waterproof boots, but pets require special care when the bitter cold settles in. Temperatures below freezing along with wind chill can prove deadly for domesticated pets. The Animal Humane Society suggests taking these precautions to keep them safe this winter:

Indoor pet tips

Don’t keep pets outside for an extended period of time. During severe weather, dogs should be let out only to relieve themselves. Cats should be kept indoors at all times. Remove ice, salt and caked mud from your pet’s paws and coat immediately. Before walks, put Vaseline or doggie shoes on your dogs’ paws to protect against potentially harmful sidewalk salt and chemicals. Wipe the Vaseline off when back inside. Make sure your pet’s bed is not on the floor in a cold or drafty area of your home. Indoor dogs typically receive less exercise during cold weather and therefore may require fewer calories. Feed them smaller portions to avoid unhealthy weight gain. Skip excess bathing. Washing too often can remove essential oils and increase the chance of developing dry, flaky skin. If your pooch must be bathed, ask your vet to recommend a

Winter Ready

Foster pup Gavin from North Shore Animal League America goes for his walk (Photos by Alex Nuñez)

BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

moisturizing shampoo and/ or rinse. Make sure to dress short-haired dogs in outdoor jackets.

Outdoor pet tips

In New York State, it’s against the law to leave pets unprotected in dangerous weather conditions. Leaving animals inside vehicles during extreme weather is also illegal and an animal control officer is allowed to remove any animal from what they deem to be unsafe conditions in cold or hot climates.

Outdoor pets typically need Check for frostbite, espeProtect your pets cially on paws and ears. more food in cold weather because theyseason must burn more Make sure your pet’s water this calories to keep warm. is never frozen. with these tips Keep an eye out for and clean up all antifreeze spills. One lick of the sweet-tasting fluid can be fatal to an animal. Cats have been known to climb onto vehicle engines for warmth. Knock on the hood of your car before starting the engine if you suspect your cat could be inside. Watch for signs of hypothermia: weak pulse, dilated pupils, decreased heart rate, extreme shivering, pale or

blue mucous membranes, body temperature below 95 degrees, stupor and unconsciousness. Symptoms of extreme hypothermia may include neurological problems, including coma, heart problems and kidney failure. If you have additional questions or concerns about how to care for your pet in subzero temperatures, check with your veterinarian. Visit www.animalhumane society.org additional safety tips. —Additional information provided by Animal Humane Society

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AN ANTON MEDIA GROUP SPECIAL • 2020

WINTER DINING GUIDE

The Best In Cold Weather Dishes Fogo de Chão Brazilian Steakhouse Comes To Carle Place

SEE OUR AD ON THE BACK COVER

Cooking Delicious Home Made Food for 80 years! Made from scratch with the freshest ingredients using our traditional family recipes. There is nothing artificial in our food!

Turkey Dinners

Signature Specials

Available as individual dinners, a la carte, or for a dinner party from our catering menu.

A variety of special dinners for one, or from our catering menu for feeding a crowd.

Dinner for Two Perfect for a romantic Valentines Day without the restaurant crowds! Please order ahead • Beverages not included

Chicken Noodle Soup • Matzoh Ball Soup Chicken Noodle-less Soup Delicious nutrient-rich chicken stock is made fresh daily and sold by the quart. Our Stock is used in all of our soups.

Homemade Chicken Stock Available Daily!

Whole Roasted Turkey!

Did you know we can roast a whole turkey just for you? Please call for details.

Chicken Noodle Soup Available Hot!

Choose from our “On the Lighter Side” menu or our famous traditional comfort food!

Check out our website for more choices!

A Family Tradition Since 1940! Call: 516-731-5500

zornsofbethpage.com 4321 Hempstead Tpke.,Bethpage,NY Mon-Fri 11am-8pm; Sat & Sun 10am-8pm 212829 S

2B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

THE GAMES ARE ON, ORDER A PARM! TABLE OF CONTENTS PAGE

04B Zorn’s of Bethpage celebrates major milestone 06B Mercado brings a taste of Spain closer to home 08B Press 195 earns the title “King of Sandwiches” 14B

T he Brazilian churrasco experience at Carle Place’s new Fogo de Chão

16B Where to eat around the Great White Way 18B Avocados make healthy eating easy 22B Cozy up at these restaurants with fireplaces ON THE COVER: A picture of the steak from Fogo de Chão in Carle Place is worth a thousand words.

WINTER P u b lis h ed by DINING A n t o n M e di a G rou p KARL V. ANTON, JR. Publisher, 1984-2000

Angela Susan Anton Frank A. Virga Shari Egnasko Cyndi Zaweski Robin Carter Alex Nuñez Iris Picone Joy DiDonato Linda Baccoli

Editor and Publisher President Director of Sales Administration Editor, Special Sections Director of Production Creative Director Director of Operations Director of Circulation Director of Business Administration

Contributing Writers Kimberly Dijkstra, Allison Eichler, Dylan Spilko Designer Cathy Bongiorno Advertising Sales Ally Deane, Debbie Barnett, Sal Massa, Maria Pruyn, Jeryl Sletteland, Glenn Tretter

132 East Second Street, Mineola, NY 11501 advertising inquiries circulation inquiries editorial submissions

Phone: 516-747- 8282 Fax: 516-742-5867 advertising@antonmediagroup.com subscribe@antonmediagroup.com specialsections@antonmediagroup.com

We Specialize in Catering for All Occasions Ask for Our Catering Menu

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96 Mineola Avenue, Roslyn Heights t: 516-621-1400 | f: 516-621-1509 www.ourattilios.com JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 3B

LOCAL ICON

Zorn’s Of Bethpage Celebrates 80 Years The iconic restaurant is a Long Island fixture BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

oday, Zorn’s of Bethpage is practically synonymous with fried chicken on Long Island, but its rich history is much more multifaceted. The iconic family-owned restaurant got its start as one the region’s largest growers of eggs, chickens and turkeys prior to opening the doors to its first retail location in 1940. The concept was the brainchild of Peter Zorn, whose vision was to offer wholesome, made from scratch meals using the freshest ingredients that busy families could take home with them, creating one of New York’s first take-out services. In the 1930s, prior to the retail business in Bethpage, the Zorn’s family owned seven poultry farms on Long Island selling chickens and turkeys to wholesalers in Queens and the Bronx. Zorn opened the humble retail store in Bethpage in 1940, selling fresh turkeys and other

A scene from Zorn’s of Bethpage in the 1950s. grocery staples. Zorn’s vision was taken to the next level in 1949, when he became the first to offer rotisserie chickens cooked over an open flame. A pioneer in retail take-out food, he blended his own spices and created original recipes to expand his menu to include fresh homemade salads, stuffing and gravy to compliment his rotisserie chicken. A short time after, he added his soon to be famous southern

fried chicken and bar-b-que spare ribs. This turned into a thriving take out business. His menu kept growing as he met his customers’ needs. Zorn’s of Bethpage is still family-owned and operated by Merrill S. Zorn, Peter Zorn’s only granddaughter. Merrill, who grew up working all aspects of the family business, is preserving family tradition while propelling the 80-year-old brand into the future.

A Mineola Landmark...

AVENPORT RESTAURANT

In 2019, Merrill Zorn took on a massive undertaking by moving the entire business into a brand new 8,000-square-foot store at the same address in Bethpage. She designed the new building by listening to customers ideas and suggestions for the space. The new building pays tribute to the history of Zorn’s with historic photos and memorabilia used as decor. “We use the same recipes and cooking methods as my grandfather. Some of our traditions are looked upon as old fashioned by today’s standards, but this is how we maintain our high quality and consistency,” she said. “There is always a Zorn in the kitchen making sure that the original recipes passed down from my grandparents are still prepared with the same quality and pride that they were 80 years ago.” Zorn’s of Bethpage is located at 4321 Hempstead Turnpike, Bethpage.

RESS

Ladies Receive Chocolates on Valentine’s Day!

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.

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4B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

COMPLETE BRIDAL & BABY SHOWER PACKAGES

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DINNER PACKAGES

Valentine’s Day Dinner Appetizers (choice of one) BU R R ATA MOZZA R ELL A with fig jam and arugula salad and chopped smoked prosciutto BAKED CLAMS CASINO LOBSTER BISQUE SOUP

Entrées (choice of one) STU FFED BR AISED SHORT R IB R AV IOLI sliced shiitake mushrooms topped of f in a brown peppercorn au poivre sauce SURF & TURF 5 oz filet mignon with a 6 oz lobster tail served with a white truf f le oil creamy risotto CHICKEN CORDON BLEU served over mashed potatoes in a creamy mushroom marsala sauce

Dessert

(choice of one)

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 5B

SPANISH CUISINE

A Taste Of España At Mercado Little Spain BY ANTHONY MURRAY

with Romesco sauce), chuletillas de cordero (New Zealand lamb While walking through the streets of Manhattan to get to Mercado Little chops), among others. Spain, which is nestled right under the High Line, you’re instantly teleportMar represents the ed to España when you open the doors to enter. The music that is played culture of Spain’s diverse throughout is customary, with an array of kiosks and restaurants of tradiregions with all things tional and delicious food to devour that is scattered strategically around the aquatic themed. The ever-robuilding. The crowd exuberantly scours the market floor, either taking in the sights or looking for the next kiosk or restaurant to visit. The walls are covered tating menu highlights seafood from Spain and the United States, in beautiful murals that represent Hispanic heritage and its rich culture. featuring what is fresh and in season. On the menu, you’ll find gambas al ercado Little Spain is a Basque country and Asturias. ajillo (the very famous tapa of veritable love letter to Spain Nearly everything on the shrimp sautéed with garlic), from chef José Andrés and menu is cooked over anchoas de Santoña his team, and is inspired by the embers with a focus (cured anchovies from various historic mercados of Andrés’ on larger grilled Santoña served with home country. While inside, you’ll cuts of meat. Some toasted bread brushed find three different key restaurants: menu items that with fresh tomato), Leña, Mar and Spanish Diner, which can be found and more. offer visitors specific menu options at Leña include Spanish Diner is an based on their preference. butifarra con Iberian take on the classic Leña brings together the best mongetes (pork sauAmerican all-day restaurant, elements of Spain’s favorite grill-fosages served with white and features larger portions cused restaurants, including the beans and alioli), codorniza a la brasa (two whole quails served of Spanish favorites like gazpacho asadores and steakhouses of the amurray@antonmediagroup.com

Custom Party Favors

• Bar/Bat Mitzvah •Communion •Sweet 16 •Birthday •Anniversary •All Celebrations

Andaluz soup, callos con garbanzos (Madrid style tripe stew) and bacalao frito (fried salted Spanish cod). Some of the kiosks that can be found include Bocatas & Empanadas, which offers a wide variety of Spain’s favorite sandwiches and Churros, delicious fried pastry. And if eating isn’t your thing, Mercado Little Spain also has two cocktail bars called Diner Bar and Bar Celona, and a wine bar called Vinos. Mercado Little Spain is located at 10 Hudson Yards and is open daily. For more information, visit www. littlespain.com or call 646-495-1242.

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6B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 7B

SANDWICHES

Press 195 Rules The World Of Sandwiches And Beyond BY STEVE MOSCO

specialsections@antonmediagroup.com

Press 195 calls itself “the Sandwich Kings since 2002,” and a return trip to the restaurant’s Rockville Centre location reaffirms their claim to the throne.

nown for pressed sandwiches stuffed with flavorful meats, fresh veggies and remarkable cheeses, Press 195 seems tightly clustered in a row of storefronts when viewed from the street. But as the doors open at 22 North Park Ave., you’re greeted with an expansive eatery that’s reminiscent of an airy beer hall. This is thanks to a recent renovation that has added brightness and elbow room to the neighborhood spot. The sheer creativity behind Rockville Centre’s Press 195 makes it the perfect place to start an eating tour in the

very walkable village. Few their buffalo and barbecue establishments have mastered wings absolutely nail the the art of the sandwich quite crucial simplicity wing-nuts like Press 195, as they serve are constantly craving. lunch, dinner and a rotating Now, onto the sandwiches. array of standout beers in Standouts include the No. 32, a comfortable and friendly Jack’s Special, loaded with environment. grilled chicken, fresh mozzaBefore we get to the rella, barbecue sauce, onions sandwiches, a quick word and pickles; the No. 38, with on chicken wings: Press 195 grilled marinated sliced steak, quietly boasts some of the best avocado, sweet onion jam, wings on Long Island. A 2017 fresh mozzarella and creamy Huffington Post article named roasted pepper dressing; Press 195 as one of seven and the No. 26, with turkey, best wings joints in the entire smoked Canadian bacon, state—not bad for a restaurant smoked Gouda, fresh tomato that is far more well known for and roasted garlic spread. its sandwiches. The accolades are well deserved, as both see SANDWICHES on page 10B

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8B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 9B

SANDWICHES from page 8B

brews and some usual favorites, as well as incredibly tasty choices that But on this particular night, are hard to find anywhere else during the brisket-loaded No. 46 and the a typical lunch hour, happy hour or veggie-infused No. 15 were the clear supper time. favorites. The No. 46 features shredNo matter how full you might be, ded, slow-braised sweet brisket and give yourself the gift of dessert at caramelized onion sauce topped with Press 195, as their sweet creations crunchy, purple jalapeño coleslaw. are just as inventive as the savory. The first bite reveals the time the There’s a double chocolate brownie chef puts into the brisket, as the sundae, which is just as good as you sandwich’s depth of flavor is immedican imagine. But the true treat is the ately apparent with smokiness giving Banana Bread Press—with banana way to sweetness then to the bright bread stuffed with fresh banana, The sandwiches, wings and fries are stellar at Press 195. strawberry, and pure maple syrup, spiciness of jalapeño coleslaw. (Photos by Steve Mosco) The vegetarian No. 15 is no less pressed until golden and covered from meatloaf to brisket to pastrami to Another item you should absolutely with ice cream and candied walnuts. impressive, with grilled portabella, veggies. order is Press 195’s improbable vegefresh baby arugula and goat cheese You will gladly accept the caloric Press 195’s newest knish creation is tarian chili. Why is it improbable? with roasted garlic and black olive consequences. the Knitzel, with thinly sliced breaded Because you will refuse to believe spread. The intense creaminess of Whether the beginning to a late there is no meat in this warm bowl of the goat cheese is countered with the pork cutlet, sweet red cabbage, Swiss night in Rockville Centre or the peppery bite of the arugula, with the cheese and a side of gravy for dipping. wonder. Feel free to incredulously ask, centerpiece of your evening, Press “are you sure there’s no meat in this?” garlicky olive spread providing plenty It is this eater’s wish that more people 195 will undoubtedly continue its because the servers are used to it. of aroma and the portabella bringing looked to pork for their cutlet needs— long reign as the standard-bearer and Press 195’s is tender, with a crisp, Rounding out the meal at Press 195 flavorful heft to the sandwich. Both of sandwich majesty. Also, you’ll be fried exterior that is perfectly suited is, of course, the Belgium-style fries sandwiches are elevated to unthankful it’s located in a walkable with an array of available dipping matched, crisp heights with pressed, for pickled cabbage. Overall, Press village after such a hefty meal. 195’s use of a knish as the “bread” for a sauces. Hardly an afterthought, the handcrafted Ciabatta bread. And if you’re looking for a place sandwich is downright genius. fries are a must-order side dish—in Press 195 also offers a sandwich to host or cater your party, Rockville Beyond sandwiches, Press 195 fact, I’d go so far as to say they are the creation eaters would be hardCentre’s Press 195 has the space, the boasts salads, burgers and great perfect fries. pressed to find anywhere else; a staff, and the amazing food to pull it But more than just a place for sand- off. knish sandwich. This gift to enterpris- appetizers including grilled asparagus with tomato and fresh mozzarella in wiches and fries, Press 195 has one of ing eaters has a crunchy outer shell Press 195, 22 N. Park Ave., the eatery’s proprietary pure maple the best craft beer selections in this, or Rockville Centre; www.press195.com; that gives way to a molten potato syrup basil pesto. any other village. It features seasonal filling and inner contents that range 516-536-1950

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evin and Elizabeth with food. And because the two had Hindley’s love story is full-time jobs, they needed to come intertwined with their deep up with a way to run the tour without love for food, and has culminated having to be present. in both a marriage and a company, So the two created a system where Food Done It? participants are given a restaurant Elizabeth, who was born and location to meet at to begin their raised on Long Island, went to St. Food Done It? tour in one of the four Joseph’s College and has pursued locations: Patchogue, Huntington, a career as a teacher. But one thing Babylon and Rockville Centre (the was always at the back of her mind: company’s newest location). Along food. with the instruction, they are given a “I was always interested in link to a downloadable app that will culinary experiences so I would guide the party through the tour and go out with one of their story friends to the lines (specific to usual places like location), which Huntington, and now includes then Patchogue The Cupcake started to Conundrum, become heavy Fire and Ice on the restaurant (cream), end and then The Ghost of Babylon Village,” Capsaicin and she said. “I was the Tour You always interested Can’t Refuse. in restaurants A group of and wanted to friends or family open one, but I meet up at the Kevin and Elizabeth Hindley didn’t have that starting restaudegree.” rant, which might take their drink Enter Kevin. The two met at order and give them a puzzle to work on while they fire up the grill in the a Starbucks four years ago, after back for a first tasting. The story line Kevin moved from Colorado. doesn’t begin until all are seated at the Shortly after the two began table ready to go. dating, Elizabeth’s mother died, “Once you’re in our app, you’re bringing the couple closer together. introduced to our story line, the events “After the loss of my mother, that happened in nights prior, if there that’s when it sort of came to me,” was a murder or food turned up hot,” explained Elizabeth of how Food explained Kevin. “That’s where you Done It?, an edible mystery tour, find out all about it and meet the came to be. “I wanted something different and fresh. I love teaching, character on the phone, scrolling and reading through dialogue with a but I wanted more and something friend.” fun for people. Coming out of a Then the app will give directions to dark place, it just sort of came to me. I pitched the idea to Kevin and the next location, which is usually a he understood it immediately. Both retail store, and involves a scavenger of us are sort of on the creative side hunt. Once completed, the group heads off the next restaurant. and foodies.” The tour is designed to be a large After having taken a few food meal spread out over the approxitours on her own and seeing the mately four-hour experience. The tour rise in escape rooms, Elizabeth has five food stops: three savory and realized it would be a great idea two sweet, with a sweet stop in the to combine trivia and puzzles

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Long Islanders use an app to navigate the edible mystery tours, which feature five different food stops. (Photos courtesy of Food Done It?) middle to break up the savory stops, and a larger dessert at the end. “We don’t want anyone to leave hungry,” Kevin said. On the couple’s first tour, Cupcake Conundrum—their beta launch tour—in Patchogue, Kevin proposed to Elizabeth. “I thought it’d be a cute mystery involving food,” Elizabeth said. “I didn’t know he was writing the story to propose to me. It’s still being used. At the end, he got down on one knee. We started a business the same day we got engaged.” Since that day, the tours have been flourishing, with some Long Islanders having completed all tours multiple times. “It makes me happy people are having fun, always laughing and are too full,” Elizabeth said of what she

feels is most rewarding about the business. “It’s fun to see they are choosing Food Done It? for their special occasion.” To purchase an experience, gift cards or for more information, visit www.fooddoneit.com. The tour is $63 plus tax, fees and tips per person.

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 13B

NEW ON THE BLOCK

Fogo de Chão:

Redefining steakhouse culture BY DAVE GIL DE RUBIO dgilderubio@antonmediagroup.com

Traditional steakhouse culture is one that is a carnivore’s delight, where the clientele is extensively made up of white male businessmen and the idea of greens is generally limited to a wedge of iceberg lettuce with blue cheese dressing and a tomato slice if you’re lucky. Diners seeking more than that count themselves lucky if they can order a side of steamed broccoli or creamed spinach. Turning that concept on its head is Fogo de Chão, a fine dining, full-service churrascaria which uses a rodízio style of serving, which involves roving waiters toting barbecued meats on large skewers that are brought table side. The international restaurant chain recently opened its first Long Island location in Carle Place. The 10,000-square foot space boasts 110 staff members scurrying around, serving guests and providing exemplary customer service in ensuring no requests are left unmet. The mood is set by bossa nova music, welcoming you into a warm atmosphere marked by high ceilings, a dark wood decor and a large main dining area with private and semiprivate rooms on the perimeter. It’s a culture of hospitality that is a Fogo hallmark and enabled this unique dining experience to continue growing 40 years after it was founded in the Brazilian countryside community of Porto Alegre by a pair of siblings, Jorge and Alexio Ongaratto and Jair and Arri Coser. But optics alone are not the sole reason for Fogo’s success. It’s the quality, quantity and variety that also welcome guests whose dietary needs are gluten-free and meatless. All this at a restaurant whose name translates

to come back. But one thing that we’re adamant about is the high quality of food with a lot of flavor. We really pour on the southern Brazilian hospitality and that’s really what we like to do.” The aforementioned Market Table is a cornerstone of this all-you-caneat experience and is inspired by the grand kitchen tables on the farms of southern Brazil. It is nearly 100 percent gluten-free and has boatloads of raw fruits and vegetables along with specialty salads (lentil quinoa, Skewered meat is quinoa tabouleh, apple salad), served tableside. seasonal recipes (butternut kale (Photo by Cyndi salad, butternut and sweet potato Zaweski) soup, pear and endive salad) and a to “ground fire” and reflects the tradi- wide selection of antipasti (pickled onions, Peppadew peppers, maritional gaúcho method of roasting nated artichokes, mixed olives with meats over an open fire. It’s somecitrus herbs, sundried tomatoes). thing Fogo CEO Barry McGowan is Protein options include extensive rightfully proud of. charcuterie options of cured meats “I’m a healthy eater so I don’t (Calabrese salami, Parma ham have much time. I can walk right into a Fogo de Chão and have lunch leg, imported prosciutto, Spanish chorizo) and aged and imported for $15 and order anything I want cheeses (manchego, smoked at the Market Table, which includes provolone, baby Swiss, Monte smoke salmon and prosciutto. I eat Caputo—semi-hard Brazilian sheep whole foods a lot because of the whole trans-density of it so I eat a lot and cow’s milk cheese) along with assorted accompaniments (whole of beets, broccoli and quinoa. Our grain mustard, fig jam, caper menu has a pretty diverse offering berries, cornichons). Not to be for somebody who is vegetarian or missed is the smoked salmon, vegan,” he said. “We’ve got a vegan cauliflower steak that’s awesome. We black pepper candied bacon and fogo feijoda, are much more than a steakhouse. We’re really accommodating to anyone’s dietary needs and that drives the occasion why you want

Councilwoman Viviana Russell (fifth from left) and CEO Barry McGowan (fifth from right) at the Carle Place location’s ribbon cutting. 14B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

One of Fogo de Chão’s gauchos stopping to show off some of his grilled wares. a traditional black bean stew with sausage served over white rice. It can be seasoned with fresh orange, hot sauce and farofa or baked yuca flour with bacon. But lest you fill up at the Market Table, be sure to leave room for an endless onslaught of beef, pork, lamb and chicken. Every table is a chef’s table at Fogo; the gaúcho chef who carves guests’ fire-roasted meat tableside is the same chef who butchered it, simply seasoned it and grilled it from start to finish. Part of the fixed price system is making use of a tabletop card, green to indicate the diner wants more meat and red signaling that guests have had enough to eat for the moment. Tableside is where non-beef selections include cordeiro (lamb), costela de porco (pork ribs), frango (chicken), lombo (pork loin), linguiça (spicy pork sausage) and pork picanha. But beef is Fogo’s culinary bread and butter. Top cuts are used, preparation is minimal with the delectable outcome partially attributed to the expert way heat is applied throughout

the grilling process. Costela (beef races and colors. I’ll just say this, ribs), fraldinha (bottom sirloin), what I love about Fogo is that it’s alcatra (top sirloin), beef ancho a very international brand. It’s (ribeye) and filet mignon are go-tos representative of the people that but it is picanha (prime part of the dine with us because you start sirloin) that is Fogo’s signature steak. to hear the different languages Lightly seasoned with rock salt and and you see the experience. Fogo de Chão’s sliced thin, it is tender with a robust So really, when you pull Market Table flavor. back to what separates us Just as diverse as the menu is the when you walk in, it’s not clientele. just the experience “Forty percent of our but the idea that you can clientele is female and 16 have a filet or a rib-eye a delicious percent are actually in any steakhouse. But staple. family,” McGowan you can’t go in any If variety is the spice of said. “We’re steakhouse and life, it’s also the lifeblood pumping heavily millenhave a filet, a ribthrough Fogo de Chão and what nial and next eye, lamb chops, McGowan says is key to his compaSomething we generational.” fraldinha, picanha, ny’s success. say is that your first It’s a big part of palmittos—all of “The food is delivered in a way what the father this is included. that is customized to the individual. bite of every dish is the of three enjoys But really, it’s just Something we say is that your first best. At Fogo de Chão, accommodating when he takes bite of every dish is the best. At Fogo his family out to to anybody that de Chão, every bite is your first bite. every bite is your weekend brunch you’re with.” The flavor, the craveability and the first bite. after church back Part of that experience are all high,” he exhome in Texas. dining flexibilplained. “The hospitality is high and –Fogo de Chão CEO “I tell everyone ity is Bar Fogo, I’ll say this—all that equates to very Barry McGowan that we’re more which does more strong value for your money. This than a steakthan just serve is where I think we compete well house. I think when you discover cold adult beverages. Its Monday and this is why we have a 40-year Fogo, you experience that, especially through Friday happy hour is where longevity. We really focus more on when you’re with other people. I tell patrons can tuck into a sizable $8 the guests in front of us. Unlike most everybody to look around the dining picanha burger and wash it down places around today, we’re pouring area and see who else is enjoying with a caipirinha, Brazil’s national more into that.” Fogo. It’s very diverse. We’re not your cocktail, which consists of cachaça Fogo de Chão is located at normal steakhouse where it’s nor(sugarcane hard liquor), sugar 235 Old Country Rd. in Carle mally people in suit and ties and no and lime. Equally delectable are Place. Visit www.fogodechao. family,” he said. “We also have more the free servings of pão de queijo, com or call 516-588-7100 for more ethnicity—more people of different Brazilian cheese dinner rolls that are information.

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 15B

Dinner And A Show Where to eat and drink around the Great White Way BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

There is no shortage of restaurants in New York City, but when the main event of the evening is catching a performance on the Great White Way, show goers will find that some of the best meals are within walking distance of the bright lights. Take the guesswork out of choosing among the seemingly endless eateries. These top-notch restaurants peppered around the Theater District are a home run for a satisfying meal before the show.

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16B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

Carmine’s Times Square 200 W. 44th St. www.carminesnyc.com

Junior’s Restaurant 1515 Bdwy. at 45th St. www.juniorscheesecake.com

Since opening its doors 30 years ago, Carmine’s Italian Restaurant has earned its place as a bonafide New York City institution. Come hungry. The family-style restaurant is equally well-known for its exceptional Southern Italian cuisine as it is for its “wow-factor” sized portions that make guests feel as if they are attending a feast. The expansive menu will please even the pickiest eaters, offering everything from platters of homestyle antipasto and pasta to seafood or meat entrées and decadent desserts. Signature dishes include lobster fradiavolo and mammoth-sized meatballs served with perfectly-sauced spaghetti. As if the food isn’t mind-blowing enough, the sweeping skyline views from Carmine’s Time Square location are breathtaking.

Start with dessert at Junior’s Cheesecake. The namesake menu item is world famous for good reason. Creamy, silky and just the right amount of sweet, Junior’s original cheesecake is a foodie bucket list item. For the more adventurous, Junior’s offers several varieties of homemade cheesecakes, including pumpkin, strawberry and chocolate swirl. There are even sugar-free options for those trying to eat healthier in the new year. While the cheesecake is simply not to be missed, the iconic restaurant, founded in 1950, also has hearty dishes for the dinner crowd. The menu includes soups, salads, delicatessen sandwiches, seafood, steaks and more.

(Photo courtesy of Carmine’s Italian Restaurant)

Tony DiNapoli’s 147 W. 43rd St. www.tonysnyc.com Since 1959, Tony DiNapoli’s has been serving up some of the best Italian favorites to theatergoers. The family style restaurant is known for its heaping portions of homemade Italian fare. Come with a big appetite—the portions are designed to serve two to three people. Guests will feel as if they are being treated to a traditional Sunday meal at Nonna’s house. The recipes have been handed down through generations to bring a taste of the Old World to New York. Guests can choose from a lunch, dinner or post-theater menu that includes all the classics, such as eggplant parmigiana, baked ziti Napolitano, fettuccine alfredo and more. Sardi’s 234 W. 44th St. between 7th and 8th Ave. www.sardis.com A Broadway staple since 1927, Sardi’s is iconic on the Great White Way. Many know the restaurant

(Photo courtesy of Tony DiNapoli’s)

(Photo courtesy of Sardi’s)

for the celebrity caricatures lining the walls (there are more than a thousand on display). But its well-rounded menu is geared toward the theater crowd. The restaurant serves pre-theater, post-theater and prix fixe dinner offerings. The menu features a wide range of dishes, such as sautéed jumbo shrimp in garlic sauce and grilled filet mignon medallions served with horseradish whipped Idaho potato. A bonus for theater lovers: The legendary restaurant is also said to be the place where the idea of the Tony Award was devised.

The Smith 956 2nd Ave. www.thesmithrestaurant.com The Smith Midtown is a go-to spot for a farm-to-table meal that is guaranteed to satisfy. The Smith believes in working closely with local farmers and purveyors to expertly curate a mouth-watering menu of bistro classics, seasonal fare and craft cocktails. Its high standards are evident in every bite. The innovative offerings include ricotta gnocchi in truffle cream and seared tuna salad

Gyu-Kaku 321 W. 44th St. www.gyu-kaku.com/times-square

Gyu-Kaku, which means “Horn of the Bull” in Japanese, serves up Japanese yakiniku (grilled barbecue) dining experience where customers share premium cooked meats over a charcoal grill. Each table comes with a personal grill and cooking up your own meats and veggies is a highlight. Best-sellers include the Harami skirt steak in miso marinade and certified Angus Kalbi short rib in tare sweet soy marinade.

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 17B

HEALTHY CHOICE

THE WIDE WORLD OF

BLT Stuffed Avocado

AVOCADO

There’s more than toast to this superfood BY CYNDI ZAWESKI

ating healthfully doesn’t mean resigning yourself to tasteless meals. Packed with fiber and healthy fats, avocados are a beloved (and delicious) superfood that deserve a place on your dish. There are numerous benefits to incorporating avocados into your diet. The fruit is loaded with hearthealthy monounsaturated fatty acids, which are shown to reduce inflammation. It’s also packed with antioxidants, which can help protect vision, and some studies even show it can help prevent certain cancers. Eating avocados has also been shown to lower cholesterol and triglyceride levels. Low carb and keto-friendly, avocados do not significantly impact blood sugar levels and their vitamin E can boost skin radiance. Despite all its benefits, avocados are fickle—underripe one minute and seemingly overripe the next. Readyto-eat avocados are dark in color and feel slight soft (not mushy) when you hold it in the palm of your hand. Lighter colored and firmer avocados can be purchased at the market to eat a day or two later. One pro tip is to put the pit to good use. Instead of discarding the seed, use it to keep your guacamole intact.

czaweski@antonmediagroup.com

Some expert foodies claim placing the pit inside guac will prevent it from browning. The pit can also be used in teas, smoothies and in mole sauce. Relatively new to the mainstream American diet, avocados are most often associated with guacamole or fancy toast. But there are so many other ways to utilize this diverse food that will add a health boost to your diet without it feeling like a sacrifice. Here are a few new ways to eat avocado:

An alternative to mayo A simple avocado spread is a great substitute for highly processed mayonnaise. Avocados are creamy and dense with a similar texture to traditional mayo, except the swap can save nearly 80 calories. Cut a ripe avocado into cubes and mash until creamy, or toss the cubes into the food processor until it’s whipped to perfection. Pro tip: Adding plain nonfat Greek yogurt to the avocado spread will make it thicker and creamier. A smoothie booster Bananas are a go-to smoothie ingredient, but avocados actually contain more potassium than the yellow fruit. Potassium is vital to normal blood pressure because it transports nutrients into your cells and supports

18B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

healthy nerve and muscle function. Plus, the fiber in an avocado will keep you fuller longer than high-glycemic bananas. Cube a ripe avocado and add it into smoothies for a creamy and satisfying meal on-the-go.

Skip the bread and the mid-day slump. This keto-friendly recipe is a satisfying alternative to the classic BLT sandwich. Packed with healthy fats, fiber and protein, it’s a nutrient-dense lunch that will provide a boost of energy. Ingredients 2 avocados, halved and pitted Juice of 1 lemon 1 cup halved grape or cherry tomatoes 1 cup shredded romaine 4 strips cooked bacon, chopped Salt to taste Black pepper to taste

A better fry Giving up favorite foods is a top reason healthy eating habits often hit a road bump. Luckily, the versatile avocado is a smart swap when you’re craving fries. Avocado slices coated in a light layer of flour (try almond or garbanzo flour for an extra health boost) can be baked into crispy fries right at home in less than 20 minutes.

Scoop out avocados. Dice scooped avocado and set aside.

A sweet tooth satisfier If you’re trying to stay on track with a healthy diet this year, consider avocado your secret weapon in the fight against ice cream cravings. Before you roll your eyes, remember that this creamy fruit is a neutral vessel for sweet flavors as well as savory. Make it at home without an ice cream maker by combining two avocados, coconut milk, milk, lime juice and sugar. Use a blender to whip to a smooth consistency, freeze for four hours and ta-da! You made yourself a healthy ice cream. If you’re feeling adventurous, you can mix in mint before blending.

Nutrition Information Serving size: One cup (sliced) Calories: 234 Fat: 21 grams Protein: 2.9 grams Carbohydrates: 12 grams Dietary fiber: 10 grams Vitamin C: 24 percent daily value. Vitamin B-6: 20 percent daily value *Percent daily values are based on a 2,000-calorie diet — Source: United States Department of Agriculture

In a large bowl, mash the diced avocado meat and stir in lemon juice. Add chopped romaine, tomatoes and bacon, then season with salt and pepper. Fill avocado halves with salad and season with more pepper.

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JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 19B

QUICK SOLUTIONS stoneware, Crock-Pots were (and still are) excellent for one-pot wonders that can be set, forget and ready-to-eat after a long day at the office. Instant Pot, similarly, provides flavor-packed, hands-off cooking and are quickly becoming a must-have in the kitchen. Instant Pot is a multi-cooker brand. Launched in 2010, it made pressure cooking more accessible to the average person and quickly gained a global following of devotees who value its efficiency. Instant Pot is ideal for having a meal in the matter of minutes, you can even cook from frozen on those

Instant Good The ultimate kitchen appliance for quick, delicious meals BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

Whether you’re still scarred from the This Is Us Crock-Pot tragedy, or perhaps you keep forgetting to defrost dinner (we’ve all been there), Instant Pot is the quick alternative for making meals that taste like they’ve been slow cooking all-day.

f you have ever wondered about the difference between a Crock-Pot and an Instant Pot, you’re not alone. The two appliances are both popular time-savers, but there are a few key differences setting each a part.

Crock-Pot was developed at a time when women were working outside the home yet still were expected to have dinner on the table the moment the work day ended. Made with heat-insulating

Chicken Alfredo Risotto 2 tbsp butter divided 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch chunks 1 cup diced onion 1 cup sliced mushrooms 2 c ups Kitchen Basics® Original Chicken Stock 1p ackage McCormick® Creamy Garlic Alfredo Sauce Mix 1 cup Arborio rice ⅓ cup grated parmesan cheese

hurried days when you forget to take something out of the freezer. For example, it can pressure cook a whole frozen chicken to perfection in less than an hour. It works by raising the boiling point of water and trapping steam in to reduce cook time. But pressure cooking is just the beginning. Instant Pot can slow cook, steam, warm, sauté and even air fry, which saves space in small kitchens with limited counter to accommodate other gadgets. Here’s an easy meal courtesy of Instant Pot’s vault of go-to recipes.

3 tbsp chopped parsley

Melt one tablespoon of the butter in Instant Pot on saute setting. Add chicken; cook and stir three minutes. Add onions and mushroom; cook and stir two minutes or until softened. Mix stock and Sauce Mix in medium bowl until well blended. Stir stock mixture and rice into pot. Close lid. Set Valve to Seal. Select pressure; cook seven minutes on high pressure. When done, quick-release pressure. Open lid once pressure inside the pot is completely released. Stir in cheese and remaining one tablespoon butter. Sprinkle with parsley and additional parmesan cheese, if desired.

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W/Coupon. Excludes Family Combos. Non-Combinable. Exp. 2/28/20

W/Purchase Of Each Adult Dinner

Ca fé Al Dente 516.922.2999

SUNDAY DINNER KIDS EAT FREE DAILY LUNCH SPECIALS - $ 8 99 FAMILY COMBOS - 3- 1 / 2 TRAYS $ 49 99 Before placing your order, please inform your server if a person in your party has a food allergy.

$25 OFF

any check $100 or more W/Coupon. Excludes Family Combos. Non-Combinable. Exp. 2/28/20

62 SOUTH STREET | OYSTER BAY | 516.922.2999 CAFEALDENTEOYSTERBAY.COM 20B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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JANUARY 29 - FEBRUARY 4, 2020 â&#x20AC;¢WINTER DINING GUIDE | 21B

RESTAURANTS

Go Out To Dinner In Style

Cozy Up Feel the warmth at these restaurants with fireplaces BY CYNDI ZAWESKI

czaweski@antonmediagroup.com

Winter’s chill can encourage hibernation. When temps dip below freezing, a night spent under the blankets and in front of the TV could be more tempting than a night on the town. But before you resign yourself to the couch until spring, why not embrace all the season has to offer at these restaurants with fireside dining and comforting dishes? Gather your friends or significant other for a cozy meal at these eateries with fireplaces.

The Davenport Press 70 Main St., Mineola

The historic Davenport Press offers an impressive menu best enjoyed by its large fireplace. The original building dates back to 1896 when it was the Nassau County Trust. In 1924, it became the Davenport Press, which remained in operation until 1978, when the owners transformed the building into a restaurant. Rich in history, the dining room’s exposed brick walls are lined with antiques. The menu offers a little something for everyone. Choose from appetizers such as seafood portobello or eggplant rollatini, and entrées such as lobster tails and mignonette.

Thyme

Over 60 Years Of Reliable Cleaning, Storage and Service

(516) 746-5500

224 Jericho Turnpike, Mineola M-F: 9-6, Sat 9-5, Eves by Appointment

TsontosFurs.com

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22B | WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

Barney’s

315 Buckram Rd., Locust Valley Barney’s in Locust Valley is a landmark. Originally opened in the 1800s by namesake founder, 720-pound Barney Burnett, diners are guaranteed a hearty meal. Barney’s 10-foot belt hangs on the wall as a reminder to bring an appetite. Braised pork ribs, herb crusted rack of lamb and Nova Scotia halibut are among the satisfying dishes guests can enjoy by the roaring fireplace.

8 Tower Place, Roslyn

The Milleridge Inn

Nestled in the historic Village of Roslyn, Thyme takes a harmonious approach to food, embracing wholesome and fresh ingredients. Overlooking Gerry Park and the Roslyn Duck Pond, dinner comes with a stunning view and warmth from its dining room fireplace. The menu includes barbecue duck tacos and soul-warming paella. On Wednesdays, the restaurant does burger night right

For more than 80 years, The Milleridge Inn has been serving up classic American cuisine. Seeped in old world charm, the restaurant is known for its great brunches, special occasions and dinner. The dinner menu offers plenty of comforting cuisine to choose from, including lobster mac ‘n’ cheese, butternut squash ravioli and pot roast.

Thyme restaurant in Roslyn

Come In And See Our Large Selection Of Beautiful Furs

with seven options, including the Thanksgiving burger with cranberry pecan chutney that is just as indulgent as it sounds.

585 North Broadway, Jericho

SandS Point PreServe experience Gold Coast evenings with extraordinary feasts, the finest wines and world-class entertainment.

FOUR SEASONS IN MUSIC

Concerts & Themed Dinners Winter: February 1 – Musical new Year Spring: May 23 – Musical Journey for Good Health Summer: July 11 – Summer Romance Fall: October 3 – Balance & Harmony

JAZZ THROUGH THE AGES thursdays at 8 PM March 19, May 14, June 18, July 23, September 17

A STUdy IN WINE

Global Survey of Wine tuesdays, February 11 & 25 • 7-9 PM

VALENTINE’S NIGHT CABARET

Steven Lutvak with Scarlett Strallen & Bryce Pinkham dinner & Concert Friday, February 14 • 7 PM

KENTUCKy dERBy GALA Saturday, May 2 • 7 PM

BIZET’S “CARMEN”

North Shore Music Festival dinner & opera Saturday, august 1 • 7 PM

THE WHITE PARTy

Benefit for Education Programs Farm-to-Table Feast thursday, august 13 • 7 PM

Year-Round Cultural Events • Family & Adult Nature Education Seasonal Celebrations • Yoga, Meditation, Qi Gong Mansion Tours • Private & Corporate Events Guided Nature Walks • Woodland Playground • Dog Run

CONSERVANCy MEMBERSHIP Support the Preserve and receive free parking and discounted tickets to select events. SandsPointPreserve.org • 516.571.7901 • Tickets: 516.304.5076 info@sandspointpreserve.org • 127 Middle Neck Rd, Sands Point, NY

212741 S

JANUARY 29 - FEBRUARY 4, 2020 •WINTER DINING GUIDE | 23B

Our Traditional French Bakery & Cafe serves high quality breads, pastries, sandwiches and more for the best prices in town. Let the aromas of our freshly baked goods welcome you to our bakery. Now offering Catering- Marie’s got you covered!

Try one of our 3 signature daily deals Buy 3, Get 1 free, 50% off 30 minutes prior to closing and 50% off next day pastries In celebration of our 1 year anniversary please enjoy a

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WINTER DINING GUIDE • JANUARY 29 - FEBRUARY 4, 2020

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ANTON MEDIA GROUP • JANUARY 29 - FEBRUARY 4, 2020 17A

THOUGHT GALLERY Consider these recommendations for upcoming talks, readings and more in and around New York City:

Just Announced | Reshaping of the Global Landscape: Theresa May, Vicente Fox and Ehud Barak Thursday, March 26, 7:30 p.m. Temple Emanu-El 1 E. 65th St. 888-718-4253 www.emanuelnyc.org The former Prime Minister of the U.K. (2016-19), former President of Mexico (2000-06) and former Prime Minister of Israel (1999-01) talk about the current state of global affairs—and

America’s role in it ($60). For more information about lectures, readings and other intellectually stimulating events throughout NYC, sign up for the weekly Thought Gallery newsletter at www. thoughtgallery.org.

Now You’re Talking Presents All You Need Is Love Saturday, Feb. 1, 8 p.m. Tilles Center for the Performing Arts 720 Northern Blvd., Brookville 516-299-3100 www.tillescenter.org Get ready for Valentine’s Day as comedian Josh Gondelman (former writer, Last Week Tonight with John Oliver) leads a “Now You’re Talking! A Storytelling Show” session. He’s joined by five additional performers sharing funny and fearless takes on love ($29).

Mengele: Unmasking the “Angel of Death” Sunday, Feb. 2, 1 p.m. Holocaust Memorial and Tolerance Center of Nassau County 100 Crescent Beach Rd., Glen Cove 516-571-8040 www.hmtcli.org Auschwitz physician Josef Mengele was perhaps the most notorious of escaped Nazis. Dr. David Marwell, historian and former CEO of the Museum of Jewish Heritage—A Living Memorial to the Holocaust, speaks about his new book, the search for Mengele and its eventual ending in a cemetery in Sao Paulo, Brazil. The suggested donation is $10.

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18A JANUARY 29 - FEBRUARY 4, 2020 • ANTON MEDIA GROUP

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To Advertise here call 516-403-5170 Email your ad to: classiﬁeds@antonmediagroup.com ANNOUNCEMENTS

EMPLOYMENT

HOME SERVICES

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TUTORING

A PLACE FOR MOM has helped over a million families find senior living. Our trusted, local advisors help find solutions to your unique needs at no cost to you. Call 855-977-3677

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COMPANIONS / ELDERCARE Caregiver Available for Immediate Hire Experienced with elderly. Excellent references. Full time with flexible days/nights. Call Kim 347-599-4634 212038 S DO YOU OR YOUR LOVED ONES NEED HELP? Childcare, Housekeepers, Companions, HHA, CNA, LPN, Live In/Out. We take care of your sick & loved ones. No Fees to Employers. Call Evons 516-505-5510 211523 S

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THE HOMESTEAD SENIOR APARTMENTS (AKA GRAND STREET APARTMENTS) 76 NEWLY CONSTRUCTED 1 & 2 BEDROOM AFFORDABLE SENIOR APARTMENTS located at 252 Grand Street, Westbury New Cassel. Rents ranging from $696 - $1,674. Age 62 or over. NO PETS. INCOME LIMITS & ELIGIBILITY REQUIREMENTS APPLY. To request an application by mail, send a self-addressed stamped envelope to North Hempstead Housing Authority, c/o Karen Estrella, 899 Broadway, Suite 121, Westbury, NY 11590, by phone, call (631) 910-6200, visit www. cgmrcompliance.com or email info@cgmrcompliance.com. Visit www. NYHousingSearch.gov for additional information. Applicants who submit more than one application may be disqualified. Applications must be postmarked no later than February 19, 2020. Late applications will not be considered. A Public Lottery to be held at North Hempstead Housing Authority on February 25, 2020 starting at 11am.

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REAL ESTATE FOR SALE

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REAL ESTATE FOR SALE Sebastian, Florida (East Coast) Beach Cove is like paradise; 55+ Community with maintenance-free living, where friends are easily made. Sebastian is an “Old Florida” fishing village: quaint atmosphere, excellent medical facilities, shopping, restaurants. Direct flights from Newark to Vero Beach. Custom manufactured homes from $114,900. 772-581-0080; www.beach-cove.com

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212605 S

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ANTON MEDIA GROUP • JANUARY 29 - FEBRUARY 4, 2020 19A

MARKETPLACE SERVICES

SERVICES

An Electrician

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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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FA M IL Y

FU N !

SERVICES

Building a Bright Future

F U N !

• • • •

Sunday, February 9, 2020

ASSISTANT SUPERINTENDENT / BUSINESS & FINANCE Penfield Central School District seeks an experienced administrator to be the next Assistant Superintendent for Business and Finance with the following qualifications: Leadership experience in a school setting. Successful experience with financial management and business operations. Master’s degree or higher in business, financial management or related field. NYS Certification as School Business Leader/Administrator or School District Leader/Administrator. Interested candidates please visit www.penfield.edu, click on the Job Opportunities and follow directions to apply.

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WORD FIND

22A JANUARY 29 - FEBRUARY 4, 2020 • ANTON MEDIA GROUP

INTERNATIONAL WORD FIND

ARIES (March 21-April 19). People who are learning need space. Good teachers are patient and kind, backing off at the appropriate times to let students find solutions. What about when you are teaching yourself? In that case, staying positive is even more crucial. There’s no need to be critical of yourself while you’re figuring things out. TAURUS (April 20-May 20). Bad habits often represent the lesser evils of worse choices. Have compassion for yourself. This is what you created to cope, and you can create differently, too. You have more control than you once thought and will prove it this week, nudging yourself toward better ideas and doubling down on your excellence. GEMINI (May 21-June 21). You’ll work like a hamster on a wheel hooked up to an alternator and coils and a nightlight. It’s a comfort! Most hamster wheels harness nothing. It will be fun to see the result of those units of energy you expend and feel like you can illuminate the way for someone -- preventing a stumble in the dark. CANCER (June 22-July 22). The ambitious souls who attempted making winged flying suits may as well have been making crashing suits, as this was what such suits were best at. Rule of flight: wings must be lighter than the body. Apply the principle to all you depend on to lift you this week. The best supporters will be light and mobile.

Painting Solution: 22 Letters

WORD FIND

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 22 letters left over. They spell out the alternative theme of the puzzle.

Painting

Solution: 22 Letters

LEO (July 23-Aug. 22). As the sign of entertainment, you know the secret: Just because a person is doing well doesn’t mean that person isn’t looking for something else. Boredom is indiscriminate and will strike the same at one who is rich, poor, happy or sad. If you want to be something that everyone needs, then be exciting. VIRGO (Aug. 23-Sept. 22). You’ll see another person succeeding at something you would like to do. Though luck and talent may be loosely involved in the equation, the main reason for this success is simply a system that works and a person who’s working it. You can have this in your life, too. Focus this week on building your system. LIBRA (Sept. 23-Oct. 23). If the thing you’re doing solves the problem, you’ll keep doing it; that’s just how the mind works. It lives to solve! You’re at the point where you don’t think this thing you’re doing is a good enough solution, and you’re right. It will take some willfulness to find a better one, and that’s something you’ll have lots of this week. SCORPIO (Oct. 24-Nov. 21). The measures of life that can be tallied in real time are but few. Lagging measures abound. Results that come later down the line are often cumulative effects from daily efforts. Your current state is a lagging measure of things you did months and weeks ago. What you need is faith. Decide and then stick to the plan. SAGITTARIUS (Nov. 22-Dec. 21). Upon closer inspection, closer inspection isn’t always a great idea. You can’t get a great idea about how your outfit looks from an inch away from the mirror. Taking in the scene this week will often require a step back. Bonus points for asking friends to help with this. Ask them what they see. CAPRICORN (Dec. 22-Jan. 19). Curb your ambition if you can. To assess this week’s risk, use the “bird in the hand” rule. Reaching when you already have a lot will be too cocky. Even if the risk paid off and you achieved a “bird” for each hand, you’d still look greedy and be regarded as a malcontent. In short, love the bird you’re with. AQUARIUS (Jan. 20-Feb. 18). Fear can be a friend. In fact, it’s pretty much been a friend the entire lifespan of the human race, doing the best possible job at keeping people from jumping off of cliffs, etc. Welcome fear in for a chat. See what it has to say -- probably reasonable stuff mixed in with wacky stuff -- and you’ll address it accordingly. PISCES (Feb. 19-March 20). Relationships are stronger than ever. It’s not enough to know someone’s stories. You want to live them, to be there when the action goes down and affect how it unfolds. This is why friendships take time. Long stretches go by where nothing happens. This is beautiful because it gives context to the momentous times.

Amber Ashton Aspect Attitude Auburn Azure Boyd Brown Brush Degas Done Draw

Reds Rees Renoir Romney Ruby Scott Sketch Smile Talented Tawny Tubes

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Date: 1/31/20

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A year of interesting people, funny philosophies, new and healthy tendencies -- and it all happens so naturally as you learn to willfully ignore what doesn’t please or help you. You’ll pick up skills in the spring, some you can charge for and others that save you money and simultaneously make life more elegant. The connections you share with fellow air signs -- Gemini and Libra -- will extend your soul in two directions, elevating moods and conversation while deepening relationships.

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Amber Ears Dusk Ashton Easel Ears Aspect Easel Attitude Enamel Enamel Auburn Eyes Eyes Azure Gainsborough Boyd Gainsborough Grey Brown Grey Hair Brush Hair Hals Degas Hands Done Hals Hues Draw Hands

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STATE BUDGET NEWS

Progressive Vision Meets Budget Gap BY FRANK RIZZO

frizzo@antonmediagroup.com

ew York State Governor Andrew Cuomo unveiled his 10th executive budget on Jan. 21. It calls for spending $178.592 billion in fiscal year (FY) 2021, a $2.1 billion increase (1.2 percent) from FY 2020. Per law, the budget must be approved by the state legislature by April 1, at which point negotiators will have closed an estimated $6.1 billion gap. “This is the most progressive government in the United States of America, and we are fiscally sound,” Cuomo said in his budget address. “And you can do both of those things at the same time, they’re not an oxymoron.” The budget increases aid to school districts by $826 million (3 percent) to a record $28.5 billion. “The richer schools are spending $36,000 per student and the poorest schools $13,000 per student,” Cuomo pointed out. “That is the outrage, my friends. That is the problem. Education is the civil rights issue of our day.” Cuomo went on to say that his aim is to reduce funding disparities by providing more support to poorer schools. The governor also proposed using $3 billion to help with the MTA’s $51.5 billion capital plan, and unveiled a two-year, $11.9 billion Department of Transportation capital plan.

Governor Andrew M. Cuomo presents his fiscal year 2021Executive Budget in Albany. (Photo by Darren McGee / Office of Governor Andrew M. Cuomo)

A press release highlighted the spending priorities and policy goals, many that stretch across multiple years: • A five-year, $33 billion plan “to combat climate change, preserve the environment and create resilient communities” • Expands what it claimed was the “nation-leading building program by $25 billion to $275 billion,

largest in state history” • Record spending for homeless, housing and combating child poverty • Invests $25 million into security infrastructure at religious and non-religious nonprofits to “fight division and hate” • Continues “middle class and small business tax cuts, strongest-in-the-nation paid sick leave, rape intoxication loophole closure, expanded banking services for low-income people, inclusive ERA and expanded excelsior free college tuition program” The budget gap, according to the Budget Briefing Book, consists of the general fund gap ($4.1 billion), which it noted was within the range of those closed in recent years (FY 2018: $3.5 billion; FY 2019: $4.4 billion; and FY 2020: $5.3 billion). The Medicaid gap in FY 2021 is estimated at just more than $2.0 billion and “emerged abruptly at the end of FY 2019. [It] is a risk to state finances if measures to control costs are not enacted.” The governor has resurrected his Medicaid Redesign Team (MRT), which had closed a previous gap, and charged it “with identifying additional cost-containment measures that will provide approximately $2.5 billion in gap-closing savings in FY 2021.” The briefing book noted that this isn’t the largest budget shortfall Cuomo has faced. During his first year as governor, he overcame an $11 billion gap.

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ENTERTAINMENT

And The Oscar Goes To... This year’s nominations for the 92nd annual Academy Awards BY CHERYL WADSWORTH editorial@antonmediagroup.com

The 92nd Academy Awards is fast approaching and will be held at the Dolby Theatre in Los Angeles on Sunday, Feb. 9. There will be no host for the second consecutive year, which I personally think is a mistake as there was nothing like having Billy Crystal or Ellen DeGeneres at the helm. This year’s nominations for Best Pictures are Ford vs. Ferrari, The Irishman, Jojo Rabbit, Joker, Little Women, Marriage Story, 1917, Once Upon a Time in Hollywood and Parasite. Most of these films were released earlier in 2019, however, many theaters have brought them back for your consideration. Little Women, which was originally released this past Christmas, is directed and written by Greta Gerwig, based on the novel of the same name by Louisa May Alcott and was predicted to be nominated. However, Gerwig was snubbed and for that matter there were no female directors nominated. This time around—it is the eighth adaptation of her novel—the movie stars Saoirse Ronan, who is nominated for Best Actress, Emma Watson, Timothee Chalamet, Florence Pugh, who is nominated for Best Supporting Actress, Lauran Dern and Meryl Streep just to name a few. Taking place in the 1860s, the story revolves around four sisters after the outcome of the Civil War. Ford vs. Ferrari raced into theaters this past November and is directed by James Mangold. This film stars Christian Bale (an obvious snub by the academy for Best Actor) and Matt Damon. This action/biographical drama follows American car designer Carroll Shelby and British driver Ken Miles in their quest to build a race car with the potential to finally dethrone the reigning Ferrari racing team at the 1966 24-hour-long race in France. Joker debuted in October amid rave

Joker (Photo source: Facebook) reviews and deep controversy. Directed by Todd Phillips, who is nominated for Best Director and starring Joaquin Phoenix, who is nominated for Best Actor and already took home a Golden Globe for Best Actor, Robert DeNiro and Zazie Beetz, this DC comic inspired movie delves deep into the Joker’s backstory, which was 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

Little Women (Photo source: Facebook) movie even attempts to humanize the Joker, if not also trying to illuminate what led up to his descent into evil. I’d be shocked if Phoenix doesn’t win for Best Actor. Marriage Story was originally released in August of last year and it is directed and written by Noah Baumbach. This film stars Scarlett Johansson, who is nominated for Best Actress, Adam Driver, who is nominated for Best Actor, Laura Dern, who is nominated for Best Supporting Actress, Ray Liotta and Alan Alda. This brilliant executed film follows

a couple in show business struggling through an exhausting divorce covering both coasts, and how they must keep their family intact while pushing their personal and creative juices. Jojo Rabbit came out this past November and is directed, written and stars Taika Waititi. This film is based on the book Gagging Skies written by Christine Leunens. It stars Scarlett Johansson, who is nominated for Best Supporting Actress, Roman Griffin, Thomasin McKenzie and Sam Rockwell. This comedy/drama follows a young boy actively involved as a Hitler Youth member whose whole world and ideals get questioned when he discovers that his mother has been hiding a Jewish girl in their attic.

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ENTERTAINMENT Laura Dern in Marriage Story (Photo source: Facebook)

The Irishman, which is directed by Martin Scorsese, who is nominated for Best Director, stars Robert DeNiro, who was snubbed by the academy this year, Al Pacino, who is nominated for Best Supporting Actor, Joe Pesci, who is also nominated for Best Supporting Actor, Harvey Keitel and Ray Romano. It is currently streaming on Netflix and is a whopping 3 hours and 30 minutes long. This film depicts the life of a truck driver turned crime family hitman, who also works for the infamous Teamster leader Jimmy Hoffa set in the 1950s. Once Upon a Time in Hollywood debuted in July, which is Quentin Tarantino’s latest film. Tarantino is nominated this year for Best Director and is already the winner of Golden Globe’s Best Screenplay. He wrote and directed this fantasy/ comedy/drama starring Leonardo DiCaprio, who is nominated for Best Actor, Brad Pitt, who is nominated for Best Supporting Actor and was winner in that category for the Golden Globes, Margot Robbie, Al Pacino, Kurt Russell and Dakota Fanning. This film depicts a washed-up TV actor (DiCaprio) and his best friend and stunt double (Pitt), who want to regain the success they once had while the 1960s wind down. The movie has multiple story lines happening all at once, including the

revised story of Sharon Tate, Roman Polanski and Charles Manson.

Once Upon A Time In Hollywood (Photo source: Facebook)

Parasite is a Korean foreign film with subtitles directed by Bong Joon-ho, who is nominated for Best Director, this film won a Golden Globe for best Foreign Film and stars Cho Yeo-Jeong, Park So-dam and Choi Woo-Shik. The movie portrays the class discrimination between two families; one very rich and the other very poor. If you can tolerate the subtitles, this is a film worth seeing and probably will win for best movie. Finally, 1917, which is directed by Sam Mendes, who is nominated for Best Director and won in that category at the Golden Globes, stars DeanCharles Chapman, George MacKay, Richard Madden and Benedict Cumberbatch. This film, which is currently in theaters, is set during World War I and follows two British lance corporals getting unreasonable orders that put them in enemy terrain in an attempt to deliver a missive that could possibly save close to 1,600 of their mates, including one of their brothers.

Parasite (Photo source: Facebook)

If you haven’t seen any of these movies, now is the time, and remember to tune in on Sunday, Feb. 9 at 8 p.m. on ABC to see if your favorites win. The Irishman (Photo source: Facebook)

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HISTORY

Pelham Bay New York City’s largest park seems to have it all BY JOE SCOTCHIE

jscotchie@antonmediagroup.com

entral Park is the most famous outdoor park in New York and maybe in all of America. However, it is not the largest park in the city. Central Park is only the fifthlargest park in America’s most populous city, ranking behind Flushing Meadow Park, Van Cortlandt Park, Greenbelt Park and finally, Pelham Bay Park, the sprawling jewel in The Bronx. Pelham Bay covers 2,765 acres, including nature trails, two public golf courses, wildlife sanctuaries, an aquatic center and Orchard Beach, the borough’s only public beach. The name of the borough is Dutch in origin and as with the rest of colonial-era New York, the park era’s early history is an amalgamation of Dutch and English culture and peoples. Anne Hutchinson, an ambitious puritan settler from Rhode Island, founded a colony on current park grounds, one that was eventually laid to waste by an attack from the Siwanoy tribe, the latter seeking revenge for an unrelated attack. In 1654, Thomas Pell purchased the land from the Siwanoy tribe. For decades, the land would remain in family hands. During the Revolutionary War, the park area served as a buffer zone between a New York City dominated by the British and a Westchester County under the command of the Continental Army. On Oct. 18, 1776, the Battle of Pell’s Point took place. An army of 4,000 British troops were defeated in a battle against a brigade of 750 men under the command of American Colonel John Glover. In the late 19th century, parklands were being developed throughout the entire New York City area. Here are some of the endless adventures the park has to offer. The Kazimiroff Nature Trail is a relatively new path, opening in 1986 and encompassing 189 acres on Hunter Island. Named for the Native American tribe, the Siwanoy Trail consists of a trail system that originates in the Central Woodlands section of the park and travels in many directions, splitting into two spurs, one going east to the Rodman’s Neck

meadow and the other going north around Bartow Circle. The trail ends at the Hutchinson River Parkway’s interchange with Orchard Beach Road. The Split Rock Trail originates at Bartow Circle and stretches for 1.5 miles. The latter trail includes a bridle path that circumscribes the park’s two golf courses, with a spur to the Bronx Equestrian Center. The Pelham Bay Golf Course is the oldest of the two, opening in 1901. Thirty-four years later, the Split Rock Golf Course opened its doors. The successful construction of the Van Cortlandt Park links speeded along the completion of the Pelham Bay course. Who said The Bronx was all asphalt? That’s three public golf courses for duffers to commute to. Who needs Myrtle Beach? As befitting such a large park, Pelham Bay contains several wildlife sanctuaries. The Thomas Pell Wildlife Sanctuary and the Hunter Island Marine Zoology and Geology Sanctuary consist of a total of 489 acres of marshes and forests. Both sanctuaries were created in 1967 following public opposition to a planned landfill in the area. This was similar to public opposition at around the same time to the planned destruction of Grand Central Station, one spearheaded by Jacqueline Onassis.

Northern tip of Hunter Island in Pelham Bay Park

Finally, the Bronx Equestrian Center, located in the northern section of the park, is a place where visitors can ride horses and ponies through the parks’ trails. Riding lessons are also available. The park, as noted, was part of a boom in such landscapes that took place at the turn of the century. Frederick Law Olmsted, the architect who designed Central Park, wanted to do the same for The Bronx. After city officials turned down his plan, John Mullaly, editor of The New York Herald, started his own push for a park. In 1884, a bill to begin landscaping was signed by President Grover Cleveland. Today’s Orchard Beach, on the other hand, was Robert Moses’ brainchild. In 1934, the legendary New York City parks commissioner authorized work on both a golf course and an upgraded beach based on the earlier success at Jones Beach. The Works Progress Administration (WPA) funded both projects. The park’s most significant monument, the Bronx Victory Column & Memorial Grove, is a 70-foot-tall limestone column that supports a bronze statue of Winged Victory on Crimi Road. The monument was constructed in 1921 to honor Bronx servicemen who served in World War I.

South side of the Bronx Victory Column & Memorial Grove in Pelham Bay Park. (Photo source: Wikimedia Commons)

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BEAUTY

Say Hello To Hydration Skincare brand releases new hydrating face mask BY CAROLINE RYAN

cryan@antonmediagroup.com

his month, Drunk Elephant, a clean skincare brand released their first hydrating overnight mask, the F-Balm Electrolyte Waterfacial to their line of already well-loved products. Drunk Elephant, created by Tiffany Masterson, was “born out of a passion to learn more about toxic ingredients, the effect they have on skin health, and to get to the root of what causes “sensitive” skin,” Drunk Elephant’s website states. The company formulates their products with your health in mind, using only ingredients that either directly benefit the skin’s health or support the integrity and effectiveness of their formulations. What makes Drunk Elephant’s products so great is that they are formulated without what they

call the suspicious six, which are products such as essential oils, drying alcohols, silicones, chemical sunscreens, fragrances/ dyes and SLS. They believe that leaving these ingredients out of their products make them good for all skin types. Masterson feels that when your skin is exposed to irritants and sensitizers, it can become damaged. She was able to develop a line of skincare products which help to directly benefit the skin in a way that is not harsh or toxic. The F-Balm Electrolyte Waterfacial, which launched in stores on Jan. 1, is the perfect night-cap for your skincare routine, formulated with a blend of barrier-replenishing ingredients such as niacinamide, sodium PCA, plant squalane, five forms of ceramides, omega fatty acids and powerful antioxidants; this product will rehydrate your skin leaving

it soft and supple. In addition to restoring the balance of hydration and moisture levels in skin, F-Balm Electrolyte Waterfacial can also improve signs of damage, uneven tone and texture. To use: simply apply four to five pumps of the product as the last step in your skincare routine. This product may be worn to bed as an overnight mask and can also be layered with other Drunk Elephant products, such as their Virgin Marula Oil or their T.L.C. Framboos for a gentle chemical exfoliation. One of the greatest advantages to using this overnight mask is that it doesn’t have to be washed off in the morning, so you can just get up and go. This product is 100 percent free of essential oils, silicones and fragrance. The F-Balm retails for $52, and can be purchased online at www. drunkelephant.com or in store or online at www.sephora.com.

Drunk Elephant’s F-Balm Electrolyte Waterfacial is available in stores and online.

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THE SPORTS DESK

Marty Lyons Sees Red At Super Bowl LIV BY DAVE GIL DE RUBIO

dgilderubio@antonmediagroup.com

Q ML

What’s the key for the Chiefs to win? You don’t want to have to play from behind. Now I realize that they came back against the Texans and Titans, but that kind of thing eventually catches up with you. Kansas City is going to need to be explosive and play a balanced game on the offensive and defensive side of the ball. They’re going to need to play with a lead and the Chiefs are going to need to put sustained pressure on Jimmy Garoppolo and stop any long drives by the ’49ers.

arty Lyons spent his entire 11year plus career with the New York Jets as a key member of the “New York Sack Exchange,” playing both defensive tackle and defensive end. Lyons helped lead the 1981 Jets to a franchise-record 66 sacks and the team’s first playoff appearance since 1969. Nowadays, when the founding member of the Marty Lyons Foundation isn’t splitting time between the aforementioned nonprofit and being vice president of marketing and public relations at the LandTek Group, a leading athletic field construction and installation company, the Florida native spends time behind the mic as the radio color commentator for Gang Green. Suffice it to say, the 1979 New York Jets first-round draft pick knows a little bit about football and was happy to weigh in on the upcoming clash between the Kansas City Chiefs and San Francisco 49ers in Super Bowl LIV.

Q ML

What’s the key for the ‘49ers to win? They are going to need to go on long, consistent drives and put up as many points as they can. Extended ball possession means they’ll be keeping Mahomes on the sideline as much as possible. Do you have a prediction yet? I always believe that a good defense will defeat a good offense. I think the 49ers defense, especially the front seven and then even diving into the front four—I think they’re going to control the game. So I think the 49ers are going to win.

Q ML

Q M

What has enabled both teams to reach the Super Bowl? arty Lyons: Both teams have been consistent from Week 1 up through the last week of the playoffs. They’ve managed to avoid lingering injuries while playing well-disciplined games. It also helps that both teams have two of the best tight ends in the game in George Kittle and Travis Kelce.

Q ML

What are the strengths of the 49ers? They’ve got a fantastic front seven. And that front four has done an excellent job throughout the season putting pressure on quarterbacks while their secondary has been equally effective taking away passing lanes. Their wide receivers and tight end also did a great job blocking and catching the ball down the field.

Q ML

What are Kansas City’s strengths? It all starts with Patrick Mahomes. He’s playing right now as if he’s the best quarterback in

LIW

LONG ISLAND WEEKLY

Q ML

Do you have a score? I’m good Dave, but I’m not that good. But I think it’s going to be something like a 28-24 or 28-21 score. I don’t think you can completely shut down Kansas City. I believe a good defense is going to shut them down.

The New York Sack Exchange from left: Joe Klecko, Marty Lyons, Abdul Salaam, Mark Gastineau the NFL—and he may be. But winning that big one—winning the Super Bowl [is something else]. Andy Reid has done a great job with his coaching staff out there. He’s not going to panic. He’s been down this road before. There is something to be said when you have a young quarterback that’s a leader and that they want to get it for the head coach. There’s a confidence his team has in him that they never

Published by Anton Media Group KARL V. ANTON, JR. Publisher, 1984–2000 ANGELA SUSAN ANTON Editor and Publisher

wind up worrying about having to deal with a long field. Mahomes’ mobility and arm strength gives him the ability to convert a 90-yard play if his team needs it. It didn’t matter that they were down by 24 to the Texans and down by 10 to the Titans. They carry that much confidence in their quarterback. Team speed has also played a factor in Kansas City’s ability to win.

ANTHONY MURRAY Managing Editor DAVE GIL DE RUBIO Editor STEVE MOSCO Contributing Editor ALEX NUÑEZ Creative Director CATHY BONGIORNO Assistant Art Director FRANK A. VIRGA President ROBIN CARTER Director of Production SHARI EGNASKO Director of Sales Administration IRIS PICONE Director of Operations

Q ML

Spoken like a true former defensive player. Whether I’m right or wrong, everybody has got to have an opinion. And that’s why everybody plays the game. Super Bowl LIV will be airing on Fox at 6:30 p.m. on Sunday, Feb. 2. Visit www.martylyonsfoundation.org to find out more about the Marty Lyons Foundation.

JOY DIDONATO Director of Circulation LINDA BACCOLI Director of Business Administration

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