Spring Dining Guide 5/03/23 edition is published by Anton Media Group.

SPRINGTIME PICNIC IDEAS

Take mom to brunch

Fun cocktail recipes

DINING

24 hours in advance

Choice of Honey Glazed Spiral Ham or Rotisserie Chicken

Warm Cinnamon Apples, Fresh Tossed Salad with Homemade Italian Dressing, Creamy Rice Pudding

Choice of 2 Homemade Sides

Per guest minimum of 10 guests apple pie and ice cream!

ready to eat! Plus choose of desserts including our famous homemade Give

Best Picnic Spots Around Town

for a springtime picnic.

John D. Caemmerer Park 165 Wentworth Ave., Albertson northhempsteadny.gov/parks

Eisenhower Park 1899 Hempstead Tpke., East Meadow

www.nassaucountyny.gov//2797/ Eisenhower-Park

Hempstead Lake State Park 1 Hempstead Lake State Park, West Hempstead parks.ny.gov/parks/31/details.aspx

Centennial Gardens And Bird Sanctuary 144 Ash St., Floral Park www.fpgarden.org

Muttontown Preserve Jericho-Oyster Bay Road, south of Northern Boulevard, Syosset

Cedarmere Park 225 Bryant Ave., Roslyn www.friendsofcedarmere.org

Planting Fields Arboretum 1395 Planting Fields Rd., Oyster Bay www.plantingfields.org

Nassau County Museum of Art 1 Museum Dr., Roslyn Harbor nassaumuseum.org

Leeds Pond Preserve 1526 N Plandome Rd., Manhasset www.nassaucountyny.gov/2834/ Leeds-Pond-Preserve

Gerry Pond Park 36 Main Str., Roslyn northhempsteadny.gov/parks

Tackapausha Preserve 2225 Washington Ave. (between Merrick Road and Sunrise Highway), Seaford www.nassaucountyny.gov/2951/

Tackapausha-Museum-and-Preserve

Bailey Arboretum 194 Bayville Rd., Locust Valley www.baileyarboretum.org

Christopher Morley Park Searingtown Road, Roslyn-North Hills

www.nassaucountyny.gov/2794/ Christopher-Morley-Park

Ridder’s Pond Park Marcus Avenue and Meadow Farm Road, New Hyde Park northhempsteadny.gov/parks

Cantiague Park West John Street east of Cantiague Rock Road, Hicksville

www.nassaucountyny.gov/2791/ Cantiague-Park

Clark Botanic Garden 193 I.U. Willets Rd., Albertson northhempsteadny.gov/parks

Plan ahead. Check for special admission events, parking and hours with the park or organization listed before you go.

—Compiled by Christy Hinko

Photos by Alex Nuñez

Take Mom To Brunch

BY CHRISTY HINKO chinko@antonmediagroup.com

Gathering restrictions have loosened considerably and many restaurants are bouncing back, full-throttle, with menu selections and staffing. Now is the perfect time to take advantage of dine-in services again and treat Mom to a wonderful Mother’s Day brunch or dinner. Restrictions and safety protocols are still in place for some venues, so it is best to call ahead, confirm service hours and secure reservations.

Here are our top picks, in no particular order, for Mother’s Day on Sunday, May 9.

317 Main Street

Bottomless brunch with mimosas, bloody marys

317 Main St., Farmingdale

www.317mainstreet.com

516-512-5317

City Cellar Enjoy a Mother’s Day menu all day

1080 Corporate Dr., Westbury www.citycellarny.com

516-693-5400

Garden City Hotel

Brunch with unlimited bellinis, mimosas at King Bar 45 7th St., Garden City www.gardencityhotel.com

516-747-3000

Meritage Wine Bar

Tapas-style wine bar 90 School St., Glen Cove www.meritagebar.com

516-801-0055

Rothchilds Coffee & Kitchen Coffeehouse, Mediterranean, Middle Eastern

76 Middle Neck Rd., Great Neck www.rothchildskitchen.com

516-482-0434

Davenport Press

Casual American cuisine with historical charm 70 Main St., Mineola www.davenportpress.com

516-248-8300

Wild Honey American, seafood

1 E. Main St., Oyster Bay www.wildhoneyrestaurant.com

516-922-4690

Your Mother’s House Bottomless brunch, prix fixe dinner specials

2349 Jericho Tpke., Garden City Park www.mothershouseli.com

516-493-9030

Marco Polo’s (Inn at Great Neck)

East meets West—Asian fusion 30 Cuttermill Rd., Great Neck www.innatgreatneck.com

516-773-2000

Jam

Serving breakfast and brunch 1025 Park Blvd., Massapequa Park www.jamonpark.com

516-797-2000

Gatsby’s Landing

American cuisine with a seasonal menu

1362 Old Northern Blvd., Roslyn www.gatsbyslanding.com

516-277-2318

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Perfectly Portable Picnic Ideas

BY ANTON MEDIA STAFF specialsections@antonmediagroup.com

We have rounded up all the classics like salads, sandwiches, desserts and lemonade—and thrown in a few extras that travel well and taste great. Plan your menu with these easy, no-fuss ideas for delicious and satisying picnic favorites.

Cobb Salad

Salads are a welcome addition to any picnic basket. Just be sure you don’t dress your salad greens in advance. Pack the dressing separately to that tender lettuces stay fresh and crisp.

Ginger Lemonade Fizz

Cool down with a nice glass of lemonade. Add club soda and ginger to the drink for a refreshing spin.

Egg Salad

Want to know a secret for jazzing up a classic egg salad? Pickle relish. Add a couple of tablespoons into the mix when preparing.

Coleslaw

Crunchy coleslaw features the best of all worlds: the sweet, crunchy and tangy flair of vinegar.

Potato Salad

It wouldn’t be a picnic without this warm-weather staple. Keep it simple by adding hardboiled eggs, mayo and some sweet pickle relish.

Brownies

Rich, chocolate brownies satisfy any sweet tooth. Let them cool completely and cut them into squares before your picnic. That will make them easier to travel with— and easier to share.

Quiche

A savory egg custard baked in a

flaky pie crust is perfect for sharing. Make ahead or easily pick up a premade tin of quiche from many local grocers with a premade selection of foods.

Fruit Salad

Sweeten up your favorite summer fruits with a drizzle of honey and a splash of orange juice. Delicious and refreshing on a hot day.

Charcuterie Board

We can’t think of anything we’d rather pack in our picnic basket than the makings of a generous charcuterie board. It’s a little bit of work to assemble the board once you get to your picnic location but trust us, it’s worth it. Think antipasto on a platter and choose a variety of cold cuts, cheese (cubed and sliced), olives, some tapenade or fig spread and some sturdy crackers.

Macaroni Salad

Prepare a subtly sweet pasta with a hint of lemon zest, and some finely chopped toasted almonds and dried apricots. It stores well for up to three days, so it is easy to make ahead.

Turkey Sandwich

Build a sandwich, piled high with toppings and a generous helping of sliced turkey. Don’t forget the cheese and the spread of choice (mayo, jam, mustard or even a little olive oil and seasonings.

Watermelon

How do you make picnic-perfect slices of watermelon even better? Sprinkle them with a mix of sugar, salt and lime zest right before serving.

Chateau Minuty M Cotes De Provence Rose

STALLER CENTERFOR THE ARTS PRESENTS

FALL 2023 SEASON HIGHLIGHTS

Corinne Bailey Rae 9/5

Pat Metheny 9/23

Tara McNeill & Alexander Bernstein 9/30

Disney’s Pixar’s Coco In Concert 10/9

Emerson String Quartet’s Grand Finale 10/14

Ballet Hispánico 10/21

Jessica Vosk 10/28

ILuminate 11/5

Tom Segura 11/11

LeAnn Rimes 11/18

Cat Kid Comic Club The Musical - Kids 11/19

Gala 2024: Leslie Odom Jr. 3/9/24

See the full schedule at stallercenter.com

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Leslie Odom Jr. Mar. 9, 2024

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Corinne Baily Rae Sept. 5

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Mothers

33 YEARS UNDER THE SAME MANAGEMENT WITH MANY MORE YEARS TO COME

Lizzie Post’s Perfect Buttercream Filling And Cake Recipes

Lizzie Post’s perfect buttercream filling recipe keeps it light and delicious. That’s why we like this recipe, which produces a restrained amount of buttercream that fills neatly but doesn’t overwhelm a delicate buttermilk feather cake. Makes enough to fill a 9-inch cake.

Ingredients

6 tablespoons unsalted butter, softened

1 cup confectioners’ sugar

2 tablespoons whipping cream

1 tablespoon brandy

Pinch of salt

Directions

In a bowl, with an electric mixer on medium speed, cream together the butter and sugar until smooth. Beat in the whipping cream and brandy. Taste. Beat in a pinch of salt, if needed.

Use immediately for Lizzie Post’s Buttermilk Feather Cake with Nutmeg (below) or cover and refrigerate for up to one day. Return to room temperature before using.

Buttermilk Feather Cake With Nutmeg

This cake may be plain, but it’s not lacking in finesse. It’s feather-light, moist from the buttermilk, and nutmeg scented—simply scrumptious. Because it’s so restrained, it’s versatile, good with pear compote and crème fraîche or whipped cream, or in season with juicy ripe fruit (like peeled, lightly sugared peaches, pitted sliced plums, or berries), or just pristinely on its own. (P.S. Don’t skimp on the multiple siftings—it ensures the featherlight texture.)

Makes one 9-inch, 2-layer cake. Serves 8.

Ingredients

About 2 cups unbleached all-purpose flour

2 teaspoons freshly grated nutmeg

1 teaspoon baking powder

516.767.6490

1 teaspoon baking soda

¼ teaspoon salt

1 stick unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk

Buttercream filling (above)

Confectioners’ sugar (optional)

Directions

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Butter two nine-inch round cake tins. Line the bottoms with parchment or wax paper cut to fit. Butter the paper, then flour the tins and tap out the excess.

Onto a piece of wax paper, sift the flour. Spoon the sifted flour into dry measure cups and sweep level; return the rest of the flour to the canister. Onto a piece of wax paper, sift together three times the two cups sifted flour, the nutmeg, baking powder, baking soda, and salt.

In a large bowl, with an electric mixer on medium, cream the butter. Gradually beat in the granulated sugar and beat until light and fluffy. One at a time, beat in the eggs until just incorporated. Beat in the vanilla. Add the dry ingredients to the butter mixture in three batches, alternating with the buttermilk in two batches, beginning and ending with the dry ingredients. Divide the batter evenly between the prepared pans.

Bake until golden and the center, when pressed gently with a finger, springs back (20 to 25 minutes). A tester inserted into a layer should come out clean. Let the layers cool in the pans on a rack for 10 minutes. Turn the layers out onto the rack, turn right side up, and cool completely.

Invert one layer onto a cake plate. Spread buttercream filling over the layer almost to the edges, using it all. Top with the second layer, right side up. Dust the top of the cake with confectioners’ sugar if desired. Visit www.emilypost.com for more recipes.

From Great Get-Togethers by Anna Post and Lizzie Post and The Emily Post Institute

Perfect Shower Parties By The Water

What could be more perfect than a party by the water? And, most places, you don’t have to go far to find one. A great setting for a Jack and Jill shower or a combined bachelor/bachelorette party.

Croquet anyone?

Although purists will go for the perfectly flat pitch, croquet can be played “country style” as well. Any closely mowed lawn area will do, and bumps and detours only add to the fun.

Attire: Sundresses, hats and sandals for the girls; casual shirt and khakis for the guys.

Shower Theme: Games of course! Indoor or outdoor, from lawn bowling to Scrabble, every couple needs a good supply.

Refreshments: Start with the basics—homemade lemonade and iced tea—and go from there: lemon drops or Long Island Iced Tea.

Afternoon Cruise

A classic launch to cruise, stop for a picnic at a hidden cove and then home as the sun sets.

Attire: Casual—boat shoes, swim suit and towel.

Shower Theme: Picnics! Every couple has a romantic picnic in their future: Picnic basket, cutlery, plates, glassware, napkins; corkscrew; coolers, portable chairs, candles, Frisbee, blanket, wine, gourmet food items.

Refreshments: Something easy and transportable—shrimp shooters, canapés, deviled eggs, beer and wine and ice tea, packaged in “signature” bottles.

Make sure you have a designated captain. The “no drinking and driving” rules are the same whether you are on the road or on the water. And life jackets are the boat version of seat belts.

Fore!

Start your bachelor(ette) party at the driving range. No pressure to put that little ball in the hole or wear ugly golf shoes!

Party favors: Ties for the guys and sandals or totes for the girls.

Refreshments: Ice cream and cake! Luscious ice cream in chocolate sugar cones, cupcakes. If you have a color scheme, you have lots of options here.

Visit www.emilypost. com for more etiquette and party planning tips.

—The Emily Post Institute

Break away from the typical but tried and true brunch cocktails this year for Mother’s Day. Here are some deliciously crafted recipes from the the award-winning portfolio of William Grant & Son.

Mother’s Day Cocktails

FRUITY

Pineapple Mojito

Ingredients:

1-1/2 Parts Sailor Jerry Spiced Rum

1/2 Part Lime Juice

4 Cubes Sugar

4 Pieces Pineapple

10 Mint Leaves

Method: Muddle pineapple, mint and sugar in the bottom of a shaker. Add ice, lime, Sailor Jerry and shake well. Pour into glass and top with ice, lime and mint.

Raspberry Smash

Ingredients:

2 Parts Tullamore D.E.W. XO Rum Cask

1/2 Part Lemon Juice

1/2 Part Simple Syrup

2 Parts Elderflower Tonic Water

5-10 Raspberries

Method: Combine ingredients and shake over ice.Top off with Elderflower Tonic Water and strain into a coup glass. Garnish with fresh raspberries on a cocktail stick.

BERRY FIDDICH FIZZ

Hendrick’s Flora Adora Wildgarden Cup

Ingredients:

2 Parts Flora Adora

1 Part Lemon Juice

1 Part Simple Syrup

Top with Premium Sparkling Water

4 Raspberries

6 Mint Leaves

3 Cucumber Wheels

Method: Combine all ingredients in a highball glass filled with cubed ice. Top with sparkling water and stir gently. Garnish with cucumber wheels, mint leaves & raspberries.

BUBBLY

Hendrick’s Flora Adora Spritz on the Ritz

Ingredients:

1-1/2 Parts Flora Adora

1/2 Part Pineapple Juice

1/2 Part Lemon Juice

1/2 Part Aperol

1/4 Part Simple Syrup

Splash Sparkling Water

2 Parts Red Wine

1/2 Part Fresh Lemon Juice

Top With Lemon-Lime Soda

Method: Build Sailor Jerry, wine and juice in a rocks-filled mixing glass. Shake vigorously. Pour into a wine glass. Top with soda and garnish with a lemon wedge.

CLASSICS WITH A TWIST

Strawberry Daiquiri, But #MakeItMonkey

Ingredients:

2 Parts Monkey Shoulder

3/4 Part Simple Syrup

3/4 Part Fresh Lime Juice

1-2 Srawberries (sliced)

Method: Muddle strawberries in shaker, add ice, Monkey, lime, and simple. Shake. Double strain into cup.

Monkey Shoulder Mai Tai

Ingredients:

1.5 Parts Monkey Shoulder

1/2 Part Dry Curaçao

3/4 Part Orgeat

Monkey Shoulder Banana Old Fashioned

Ingredients:

1-1/2 parts Glenfiddich 12 Year Old

1 part Blueberry Juice

1/2 part Simple Ryrup

3 Parts Italian Lemon Soda

Method:

Serve in highball glass filled with ice and garnish with a lemon twist.

FLORAL

Balvenie in Bloom

Ingredients:

1-1/2 Parts The Balvenie Caribbean

Cask 14-Year-Old

1 Part Fino Sherry

1/2 Part Elderflower Liqueur

1/2 Part Rhubarb Liqueur

Method: In a punchbowl over a large block of ice, combine liquid ingredients and stir well. Garnish with cucumber wheels, pineapple wedges & edible flowers. Serve in punch cups.

Flora Adora Bubble Bees

Ingredients:

1-1/2 Parts Flora Adora

3/4 Part Lime Juice

3/4 Part Honey

1 Teaspoon Vanilla Extract

Splash Sparkling Wine

Method: Combine all ingredients in a cocktail shaker and stir well to incorporate honey. Shake well with ice and strain into a chilled stemmed glass. Top with a splash of sparkling wine and garnish.

Lavender Tom Collins

3/4 Part Lemon

3/4 Part Pineapple

Method: Shake, pour and enjoy.

Monkey’s Banana Old

Fashioned

Ingredients:

2 parts Monkey Shoulder

1/2 Part Banana Syrup

3 Dashes Black Walnut Bitters

Method: Combine ice and ingredients in mixing glass. Stir for 15 seconds. Strain over fresh ice in DOF/Rocks glass. Garnish with banana chips.

Irish Tea-Se-Tea

Ingredients:

2 Parts Tullamore D.E.W. Original

1-1/2 Parts Irish Breakfast Tea

3/4 Part Lemon Juice

3/4 Part Simple Syrup

1 Part Fresh Lemon

1 Egg White Method: Add all ingredients to a cocktail tin and shake briefly. Then add ice and shake once more. Strain into a coupe glass.

Ingredients:

1-1/2 Parts Lavender Infused Reyka Vodka*

1 Part Lemon juice

3/4 Part Simple Syrup

Top Soda

Method: Combine all ingredients in cocktail shaker except soda. Shake, double strain, garnish and serve.

*Lavender Infused Reyka Vodka: 1 tbsp lavender buds per 8 oz of Reyka Vodka. Let infuse for at least 4 hrs. Can be too intense if left overnight.

Catalina Wine Mixer

Ingredients:

2 Parts Sailor Jerry Spiced Rum

Method: Mint to garnish. Add all ingredients to a punch bowl. Garnish with lemon slices and fresh mint. Serve over ice in a wine glass.

READY-TO-SERVE Batch & Bottle

Milagro Margarita & Grapefruit Salt Blend

Batch & Bottle’s ready-to-serve Milagro Margarita along with its recently launched custom grapefruit salt blend, offer the ideal dynamic duo for celebrating Mother’s Day at home this year. Available via SourcedCraftCocktails.com.

—William Grant & Son

over 100 years in the baking

377 willis avenue, roslyn heights, NY 11577

www.orwashers.com

After 100 years in New York City, Orwashers Bakery is bringing high quality breads, pastries and jewish deli staples to Roslyn Heights.

Our Classic New York Rye, Sticky Bun Babka, and Turkey Sandwich on brioche are stand outs, and our custom cake program is here to help you celebrate any event.

Over 100 years in the baking.