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STEVEN KLEIN
“ T H E O L D BA R N ”
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Long Island Weekly: One Year Later
W
“
hen Long Island Weekly relaunched in November 2015, it was done so with the idea of being an arts and entertainment publication covering happenings on Long Island and Manhattan. Since then, the publication has grown to include high profile celebrities, Broadway shows, five-star dining reviews, music features and an impressive array of sports coverage. Below, editors and designers share their favorite moments working on Long Island Weekly and what they are excited for in the year to come.
Aside from the numerous dining reviews and other food-related articles, one of my favorite moments from this last year has to be when I interviewed my cultural-culinary hero Andrew Zimmern, host of Travel Channel’s Bizarre Foods. Another top moment was securing interviews with the entire main cast of my favorite animated television show, Bob’s Burgers. —Steve Mosco The layout of that issue remains my favorite of the year.
”
“
One of my favorite contributions to Long Island Weekly was my review of the Broadway show Something Rotten and my interview with actor John Cariani. He was a pleasure to speak to, and our conversation made it easy to write up those articles. I am also proud of my work on the website, www.longislandweekly.com, which has become a destination for readers interested in our unique arts, entertainment and special sections content. However, the absolute highlight was shooting the cover image of our Renaissance Faire theme issue.
“
”
—Kimberly Dijkstra
This past year of working on Long Island Weekly has certainly had its share of memorable moments with the privilege I’ve had of speaking with such a wide array of talented creative types. And while chatting with Mike Tyson about cartoons and having him casually toss f-bombs or dishing with Duran Duran bassist John Taylor about our likes and dislikes of the late HBO music series Vinyl ranks high on the list, conversing with William Shatner took the crown. As a childhood devotee of the original Star Trek, the man’s charisma and charm wound up being second to none.
”
—Dave Gil de Rubio
“
“
Working for Long Island Weekly has its high points in that I get to work on topics that are interesting and engaging. For instance, as a Star Wars mega fan, I needed to channel my inner creative Jedi powers when creating our cover and page layout for the Star Wars issue that featured a costume exhibit held at The Discovery Museum. Another issue I enjoyed working on was for the Rockettes 90th anniversary issue. Doing research for the layout and looking through archives for the perfect photo was fun and reminded me of when I was ‘younger’ and going to see the Rockettes with my parents.
Without a doubt, my favorite moment, perhaps of my career, was when I was given the opportunity to interview the prolific William H. Macy. I am a huge fan of his work and for an hour, we had the best conversation about his family, his work on Shameless and a slew of his directing work that will be seen in 2017. The images he sent over for the cover are some of the best that exemplify Macy’s versatility and passion for acting that many have come to know and love. I have also loved coming up with new creative content, especially when that involves celebrities and entertainment. —Jennifer Fauci
”
”
—Alex Nuñez
see ONE YEAR on page 4A
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ONE YEAR from page 3A
“
Nothing but good thoughts about the stories I’ve been assigned to write, since they all helped me jog my own memory. Sports is known as the “toy department” of a publication, so why not have fun? When I was growing up in Western North Carolina, I wanted to take the bus to New York City and become a sportswriter. Reading other writers got in the way. It took me a good 40 years to make it, but, hey, it’s been worth the wait.
“
”
—Joe Scotchie
Long Island Weekly has allowed me so many fun experiences I could have never imagined—from being illustrated as a superhero for a cover, to interviewing Broadway stars, chatting with some of my favorite musicians, and becoming a trapeze artist for a day. Every story has pushed me creatively, and I’ve loved being able to capture the stories of both the nationally known and locally loved. One story I’ll never forget was my feature on the Long Island Roller Rebels, the area’s premier all-female roller derby league. Getting to skate along such talented, fierce, kind-hearted ladies was a childhood dream come true. It also helped that I walked away with no broken bones.
“
The biggest thrill of working on a story for Long Island Weekly this year was writing a review about Buzz Aldrin’s newest book, No Dream Is Too High: Life Lessons From a Man Who Walked on the Moon, several weeks before it debuted in April. Unrelated, I then had a chance to meet Aldrin a few weeks later at a book signing, which only magnified the honor. Aldrin people. Seriously? He’s a living legend; a childhood hero. —Christy Hinko
”
—Betsy Abraham
”
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DINING
A Year In Bites
D
ining across Long Island for the last year, one fact has been seared into my mind: one need not venture into the city to find dynamic chefs performing amazing feats of culinary expertise. My yearlong culinary journey landed my fork in towns like Huntington, where exciting eateries like Swallow serve inspired small plates; or Franklin Square, where a small restaurant called Brasas Peru delivers a game-changing roast chicken. While virtually all of the restaurants served up tasty morsels, some mouthfuls continue to live on in my palate’s memory. Here are my four favorite bites of the last year.
STEVE MOSCO
LL Dent 221 Old Country Rd., Carle Place 516-742-0940, www.lldent.com Any search for a little soul-food flair on Long Island must begin with a stop at the incomparable LL Dent on Old Country Road in Carle Place. Listening to chef Leisa Dent proudly tout her culinary techniques while sitting down for a meal in this cozy eatery is worth the price of admission alone—add the southern flavors and what you have is one of the island’s best dining experiences from soup to nuts. LL Dent’s fried chicken is built on a solid foundation of tradition, with the chef’s own style shining through in a crisp smack of sage, rosemary and thyme. This proprietary blend of seasonings provides depth, with the chef’s honey, jalapeño and habanero concoction— dubbed “Sweet Jesus Sauce”—kicking in a shot of
The Rolling Spring Roll serves comfort in a bowl, while LL Dent (right) slings the island’s best fried chicken.
see BITES on page 31A
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can also be married with robust ingredients and transformed into the meal’s centerpiece. There’s white and brown basmati rice, but true long-grain enlightenment lies in Sufiya’s cherry rice and barberry rice, both featuring varying levels of luscious sourness, a staple in the Iranian flavor palate. Sufiya’s rice, one of the best takes on rice I’ve ever eaten, pairs wonderfully with any of the eatery’s grilled meats or vegetarian options.
BITES from page 6A sweet-spicy vigor. LL Dent offers perhaps the most authentic fried chicken experience on the island, with the bird’s unadulterated juiciness leaving eaters licking fingers, chops and everything else.
Rolling Spring Roll
Rice is an event at Sufiya’s Grill (above), while Anchor Down reels in top notch Long Island seafood.
Sufiya’s Grill 2320 Hempstead Tpke., 516-644-2200, 2057 Merrick Rd., 516-644-2201, www.sufiyasgrill.com Sufiya’s Grill has garnered a reputation for thrilling, homemade Persian dishes prepared with spice blends and ingredients that surprise eaters
and arouse their palates. Entrées at Sufiya begin with a lesson in Persian rice. Relegated to the role of a side dish in this country, Persian rice is often simply prepared with butter and saffron, but it
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1960 Bayberry Ave., Merrick, 516-544-4334, www.anchordownny.com In Merrick’s Open Bay Marina, Anchor Down is owned and operated by its head chef, Stephen Rosenbluth, who also happens to be a former Montauk fisherman. All of the seafood favorites are well-represented, including an oyster selection, littleneck clams (half shell, steamed or baked), jumbo lump crab cake and mussels. But check out Anchor Down’s blackboard for daily specials—this is where Rosenbluth’s skills as a seasoned chef truly crest. Anchor Down’s Lobster Tracey—a succulent lobster stuffed with breadcrumbs mixed with Parmesan cheese, garlic, oregano, olive oil, salt and pepper takes my favorite food, lobster, and somehow makes it even more enticing. Be sure to wear a lobster bib and take care to warn those around you about possible lobster shrapnel. But remember: if you didn’t make a mess, then you didn’t eat your lobster correctly.
THE ORIGINAL
E H T K N A FR HANDYMAN NO JOB TOO
Anchor Down Seafood Bar & Grill
VENDORS WANTED • READINGS $40 ALL FAIRS ARE SUNDAY 11am-5pm PSYCHICS, MEDIUMS & VENDORS
FREE ADMISSION
Call for Further Info. 516-781-4954
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228 West Jericho Tpke., Syosset, 516-677-9090. 189 Main St., Farmingdale, 516-586-6097, www. therollingspringroll.com Vietnamese chef Joe Bui hit the road with his native region’s cuisine in tow, serving his fresh, scratch-made recipes in two full-service restaurants in Farmingdale and Syosset. The Rolling Spring Roll’s true charm lies in its selection of Pho, a bowl of beautifully married meats or vegetables with onions and flat rice noodles in a rich and aromatic broth. The Pho Bo, with beef, is a big bowl of thinly sliced beef, beef brisket and meatballs, swimming in a fragrant broth dotted with golden flecks of delicious fat. This crown jewel of Vietnamese comfort food hits all the right notes, as the sound of slurping noodles amplifies through the dining room of both restaurants.
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LongIslandWeekly.com • November 9 - 15, 2016 • Published By Anton Media Group • 516-747-8282
ENTERTAINMENT
The Great Escape
Anton editors test their skills at Can You Escape? LI BY BETSY ABRAHAM
BABRAHAM@ANTONMEDIAGROUP.COM
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guess it’s safe to say my coworkers like or at least can tolerate me, because when I asked if they wanted to be locked in a small room with me, they agreed. Or perhaps it was just curiosity that drew them all to Can You Escape? LI, where guests are locked in themed-rooms and have one hour to escape by finding clues and solving puzzles. Since opening in Mineola a year and a half ago, Can You Escape? LI has gained popularity among all age groups, especially with those looking for a creative night out, team-building activity or party idea. There are several escape room locations throughout New York City and a couple on Long Island, with Can You Escape? LI being the only year-round Nassau location. The Mineola site features five themed-rooms, including the Interrogation Room, Subway and Prison, which can fit two to 12 people. We opted for the Apartment Room to fit our team of eight editors turned aspiring escape artists. We were charged with the task of searching out clues, unlocking locks, and decoding puzzles, all in an effort to find the key to let us out. And while the premise of escape rooms is simple, escaping is not. After a short video, explaining what to do (find the key and escape) and what not to do (dismantle furniture, wreck the place), the hour-countdown began. If you want to see a group of journalists work quickly, give them a deadline. Having the unrelenting
The Subway room
No editors were harmed in the making of this article. countdown on the small TV screen put us in a determined frenzy, turning the room upside down (without causing irreparable damage of course), trying to find clues. Cabinets were opened, sofa cushions searched and potted plants unearthed, all in the quest to find combinations, puzzle pieces and anything else that could help us get out of the room. The experience is supervised the whole time, so when you get stuck, you can hold up a placard saying “hint please” (you get three) and a tip will appear on the screen, helping move you onto the next clue. There were about 20-25 clues in all and no prior knowledge was required to solve them—everything you need is right there in the room. I won’t tell you where the clues are, but here’s a free hint: if you want to do well, work with your team. Having a larger group definitely worked to our advantage as it allowed us to cover more ground. While one person was feeling around the door-frame, another was searching cabinets while others were punching numbers into the combination lock, helping us find clues faster. It was probably one of the fastest hours of my life, as every second
was spent either trying to find a clue, solve a clue or wonder why I wasn’t smart enough to do one of the aforementioned options. The end of the hour found us close to escape; however, time ran out as we were just a few clues away from finding the key. If the whole idea of being locked in a room with no known way out makes you squirm, rest assured that if the experience gets to be too much, there’s an emergency button that’ll open the door. And if you can’t get out of the office to make it to Mineola, Can You Escape? LI also
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LONG ISLAND WEEKLY
Cover design by Barbara Barnett
offers a mobile room that comes to you. If you’re looking for a fully engaging, interactive experience that’s out of the ordinary but still affordable ($28 per person), Can You Escape? LI is definitely worth doing. Not only was it a fun night out, but it’s also a great way to gauge which one of your friends/coworkers you’d want by your side in case you ever get locked in a closet. To find out more about Can You Escape? LI, visit www.canyouescapeli.com or call 516-246-9939.
Published by Anton Media Group KARL V. ANTON, JR. Publisher, 1984–2000 ANGELA SUSAN ANTON Editor and Publisher FRANK A. VIRGA President STEVE MOSCO Senior Managing Editor JENNIFER FAUCI Managing Editor DAVE GIL DE RUBIO, CHRISTY HINKO Editors ALEX NUÑEZ Art Director BARBARA BARNETT Assistant Art Director KAREN MENGEL Director of Production IRIS PICONE Director of Operations SHARI EGNASKO Executive Assistant JOY DIDONATO Director of Circulation LINDA BACCOLI Administrative Assistant 132 East Second Street, Mineola, NY 11501 Phone: 516-747- 8282 • Fax: 516-742-5867 advertising inquiries advertising@antonmediagroup.com circulation inquiries subscribe@antonmediagroup.com editorial submissions specialsections@antonmediagroup.com
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LongIslandWeekly.com • November 9 - 15, 2016 • Published By Anton Media Group • 516-747-8282
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Oro Puro II Specializing in Engagement Rings, Wedding Bands and Diamonds Designers and Importers of Fine Italian Jewelry 14K & 18K Gold, Diamonds, Platinum, Specials Orders and Repairs
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1033 Hempstead Tpke., Franklin Square, NY 11010
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LongIslandWeekly.com • November 9 - 15, 2016 • Published By Anton Media Group • 516-747-8282
THE SPORTS DESK
A Pigskin’s Progress BY JOE SCOTCHIE
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JSCOTCHIE@ANTONMEDIAGROUP.COM
ootball season is in full blast and whenever the subject is the ball itself, the moniker “pigskin” isn’t far behind. Clichés about the pigskin are as old as the game itself: “He sure can throw that pigskin!” or “Fellows, let’s move that pigskin down the field!” and “He kicked that pigskin right through the goal posts!” From 1990 to 2002, there was even a Pigskin Classic, the opening game of the college football season played at Disney World in Anaheim, CA. So, was the football ever a pigskin? The answer is a resounding “yes.” The first American football game was played on Nov. 6, 1869, between Princeton and Rutgers in neighboring New Jersey. At that game and at games for years afterwards, the footballs were inflated with the bladders of animals, often those of swine. More specifically, the insides of the leather cover included swine bladders. Designers of early footballs inflated pig bladder into a more oval shape than today’s footballs, which are pointed on both ends. Football, in those days, was primarily a running game with the forward pass not yet in fashion. Either way, news of swine bladder inflating the football gave rise to the term “pigskin.” Also at the same time that the game was taking off, a young chemist named Charles Goodyear was perfecting his invention of vulcanized rubber. The pigskin would, in time, be inflated by such rubber. Still, the term pigskin has remained part of football lore. The footballs you see today being thrown around high school, college and professional football fields are made with cowhide leather. A football with synthetic material or vulcanized rubber is used in recreational and youth football leagues. Just as American football was originally modeled on rugby football, so, too, is the football modeled on the rugby oval ball, used in that sport
As American football has evolved over the years, so has the ball used by players on the gridiron. and also in Australian rules football. There are differences between football and rugby. In the mid-1980s, the National Football League played its first game in Europe, with the Chicago Bears taking on the Philadelphia Eagles. Local rugby stars weren’t impressed. These American footballers were decked out in helmets and shoulder pads, while rugby is a roughand-tumble game, full of the same kind of tackling you see in American football only without the protective gear. At all levels of play, the football is inflated to 12 ½ to 13 ½ pounds per square inch and weighs 14 to 15 ounces. In the pro game, the ball has a long axis of 11 to 11¼ inches, a long circumference of
28 to 28½ inches and a short circumference of 21 to 21¼ inches. Footballs used in high school and college games use a ball with a long axis of 10⅞ to 117⁄16 inches, a long circumference of 27¾ to 28½ inches and a short circumference of 20¾ to 21¼ inches. The ball itself came into some controversy recently when New England Patriot employees were accused of deflating footballs used in the 2014 American Football Conference championship game. An NFL-published report declared that star quarterback Tom Brady “more likely than not” was aware of the intentional deflation. Brady was charged with a four-game suspension at the start of the 2015 season for his infraction, one that was later overturned by a federal judge. In 2016, the NFL has bigger problems than accusations involving Brady and his own pigskins.
Earn your FAA Commercial Drone Pilots License! Our comprehensive ground school will prepare you to pass the FAA written test that is required for your Commercial Drone Pilots License
Where: Homewood Suites 40 Westbury Avenue, Carle Place, NY 11514 Vanderbilt Room Date: December 3, 2016 Time: 9 AM to 5 PM Tuition: $395.00 For more information: 516 770-1457 or Kenav8tor@aol.com (You must pre-register for this course at coderedtrainingny.com as space is limited!)
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LongIslandWeekly.com • November 9 - 15, 2016 • Published By Anton Media Group • 516-747-8282
You’re Invited! FALL OPEN HOUSE Saturday, November 12th, 10:00 AM
NASSAU COUNTY
• Learn earn how NASSAU COUNTY residents save with CUNY’s in-state tuition rate
• Explore our Beautiful 37-acre Campus • Learn about our Championship Athletics, Rich Campus Life, Internships, and Study Abroad & Scholarship Opportunities • Discover our 35+ Award-Winning Academic Programs & our NationallyRecognized Queensborough Academies Model for Student Success
222- 0 5 5 6 t h Ave n u e, B ays i d e, N Y 1 1 36 4
VISIT WWW.QCC.CUNY.EDU/OPENHOUSE TO LEARN MORE. 159356 C
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Help BNB take a bite out of hunger on Long Island. Long Island food pantries need our help. Visit any BNB branch from November through January and purchase a green paper apple for only $2. Donate $5 and receive a BNB lunch bag.* BNB will match your donation: But nothing can match the joy of making a difference in the lives of our neighbors.
2016-11-09
*While supplies last.
All BNB branches are also accepting donations of nonperishable food items from November through January.
COMMUNITY BANKING FROM MONTAUK TO MANHATTAN I 631.537.1000 I BRIDGENB.COM |
Member FDIC 153681B
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