GIFT DINING GUIDE and
November 26, 2020
S/C
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1110559
HERALD - Holiday Gift and Dining Guide - November 26, 2020
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Restaurants brace for winter
As temperatures drop, outdoor dining will be limited
By the Herald Staff
U
nseasonably mild weather until recently has allowed local restaurants to take further advantage of outdoor seating, but with winter weather looming, local restaurant owners throughout are bracing for the challenge of losing what has become an important segment of their business during the pandemic. George Korten, owner of George Martin the Original, a Rockville Centre fixture with an extensive menu, said he can seat up to 35 diners outdoors. Indoor capacity was limited to 50 percent by Gov. Andrew Cuomo in June, and Korten said he was concerned about losing the outdoor revenue. “Those tables outside are like having another room,” he said. “We’re hopeful some of that business will transition inside. We have a very safe environment indoors and are doing all the right things.” Korten said that under social distancing guidelines, patrons are not permitted to wait around the bar area and enjoy a drink while waiting for a
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table. In addition, he said, those who sit at the bar must order dinner to go with their drinks. Other restaurants have also tried to make the best of the outdoor seating. Charles Christensen, general manager of Wild Ginger, on Sunrise Highway in Rockville Centre, said that the restaurant has been successful with outdoor dining, thanks to the addition of a tent, and it is toying with the idea of adding heaters as temperatures drop. “The demand is there, but it’s the practicality of it,” Christensen said. “Will people want to sit outside when it’s colder? Will people feel comfortable eating indoors? Right now, we don’t really know what will happen.” With indoor dining capacity limited to 50 percent, he said that the biggest challenge Wild Ginger faces is “managing that capacity” by not only spreading tables out, but also carefully timing the seating schedule so the restaurant stays at capacity for longer stretches, rather than the traditional lunch and dinner rushes, which would be too crowded. “We’re getting better and better every week with indoor dining, even though we’re only allowed 50 people
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instead of 100,” said Vito Vinceslao, owner of Friendlier Pizza and Restaurant in Woodmere, adding that outdoor seating has helped his business over the past few months. “Those who are skeptical of sitting inside sit outside, which is fine.” Vinceslao acknowledged that he did not have a date in mind by which outdoor seating would be put on hold. “It’s all weather permitting,” he said. “If it’s 25 degrees outside, the heaters aren’t going to help too much. We’re going to have to concentrate on takeout and people coming inside when it gets cold.” That clearly is the direction for restaurateurs in the months ahead. Christensen said that he anticipated doing more takeout and delivery as the weather gets colder. “I don’t think anyone really knows what to expect,” he said. “It’s a very up-and-down time.” Takeout and delivery has always been strong, he said, and has “increased exponentially” during the pandemic. “It’s always been a place we can fall back on,” Christensen said, “and takes the pressure off the dining room.” Although, because of the shift in the seating schedule, he said, so far, Continued to Restaurants
November 26, 2020 - HERALD - Holiday Gift and Dining Guide
Continued from Restaurants
the business from the dining room has actually been “comparable to years past” just in a different structure. And, like other restaurants, Wild Ginger is using paper tablecloths and napkins, as well as disposable menus. “We want to make sure the customers feel secure and comfortable, and we concentrated on that from the beginning,” Christensen said. “The community has been amazing. Between all of our different profit centers, we’ll be OK-ish.” Over the summer, Bourbon & Brews’ outdoor dining patio was a popular destination, in Merrick, to grab a craft cocktail or a bar bite. To accommodate guests during the colder months, owner John Amaruso is in the process of setting up miniature greenhouses over the outdoor tables; each comes with its own heat lamp. “We’re learning how to survive in this new abnormal,” he said. And as far as indoor dining goes, “the tables are spaced apart far enough, and we’ve taken half of the stools [at the bar] away.” Holding on in ‘survival mode’ For other eateries, the outlook is bleaker. Some have not had the space to serve customers outdoors, and have had to rely mainly on takeout and delivery service since March. Ram Bisht, owner of Color of Spices, on Sunrise Highway in Rockville Centre, said he tried outdoor dining, but found that food got cold too fast.
HERALD - Holiday Gift and Dining Guide - November 26, 2020
“It’s not very practical for us,” Bisht said. “Plus, to keep that many tables, we don’t have the basement or place to store them later on.” His dining room has been open, he said, but he has not had many customers. “It seems people are not ready,” Bisht said. “I’m doing some takeout and delivery through online companies, but we don’t have that much revenue now.” Frank Abbracciamento, the owner of Abbracciamento’s on Merrick Road in Lynbrook, said he would soon have to put an end to outdoor dining because the weather will get cold and heaters are not cost efficient for their limited use. He added that his business has taken a significant hit since the coronavirus pandemic first began. “Business is still off by 70 percent,” he said. “You’re busy on weekends, but the weekdays drag along. More people come out on the weekend, but I think it’s going to be a while before business returns. It’s not back yet at all.” For Nick Scarcella, owner of Da Nicola in Hewlett, business has been consistent in recent months thanks to the outdoor option. “Our business has been a nice mix of takeout and outdoor seating,” he said. “Indoor seating has done the least business for us. With the weather getting colder, the plan for us is to prepare for mostly takeout business, as the people who haven’t been sitting inside will just go back to takeout.” Scarcella noted
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that his outdoor seating accommodates roughly 35 diners. He added that he was uncertain about how business would be in the winter. “We pretty much have to take it week by week,” he said. “I think it’s safe to say that people want to sit outside more than they want to sit inside right now.” At Elisa’s Restaurant in North Bellmore, owner Paul Telese said he’ll continue to offer outdoor dining “as long as we possibly can.” Inside, diners are seated at a social distance, plastic dividers have been installed, the HVAC system has been updated and there are four sanitizing stations placed throughout the restaurant. The menu has also been revamped to be more takeout-friendly for diners who opt to eat at home. “The guests have been very understanding and cooperative — they know we’re doing our best,” Telese said. “I’m looking forward to the day when we can see a light at the end of the tunnel.” Reported by Tony Bellissimo, Jill Nossa, Briana Bonfiglio, Alyssa Seidman, Mike Smollins, Matthew Ferremi
Courtesy Maureen Robb
Left page photo: George Martin the Original has enjoyed outdoor patio space since June. Alyssa Seidman/Herald Life
Right page photo: The menu at Elisa’s Restaurant in North Bellmore has been updated to be more takeout-friendly for the cold weather months.
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
home for the holidays
recipe contest We’re home for the holidays. The good news is that turkey and pumpkin pie — along with the rest of the holiday season hasn’t been cancelled. The bad news: we can’t all squeeze our holiday table with our extended family and friends this year. To make the festivities a bit more special in our “new normal,” the Herald invited readers to participate in a Home for the Holidays Recipe Contest. We are pleased to announce the winners and share their tasty recipes. Happy holidays to all!
appetizer
cocktail
Holiday Old Fashioned
Nonna’s Magic Beans
Will Flower, Bayville
Kate Mancini, Lynbrook
Old Fashioned glass 2 teaspoons sugar Maraschino cherries (stems removed) Cranberries Orange slices Bitters Sprite or other lemon/lime soda 2 ounces bourbon Directions • In an Old Fashioned glass, add sugar, one maraschino cherry, a few cranberries, an orange slice, a few dashes of bitters and a splash of Sprite. • Muddle until the sugar is entirely dissolved • Fill the glass with ice. • Add bourbon and another splash of Sprite. • Stir gently Enjoy!
HERALD - Holiday Gift and Dining Guide - November 26, 2020
1 pound green beans 2 tablespoons butter (softened) 3 cloves garlic ½ cup pistachios (shelled, roasted and salted) ½ cup Ricotta cheese Directions • Trim the ends of the green beans and cut into third. Steam until tender. • In a food processor, combine butter, garlic and pistachios and pulse until thoroughly blended. • Transfer the mixture to a frying pan and cook on low heat until lightly brown, being careful not to burn. • Add Ricotta cheese and cook until bubbling. • Add steamed green beans and heat through. • Season to taste with salt and pepper. Enjoy!
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breakfast
Crustless Spinach & Mushroom Quiche Christine Kenneally, Rockville Centre 8 slices nitrate-free bacon, cooked until crispy and diced 10 whole pasture raised eggs 2 cups Jarlsberg cheese, shredded 1 ½ cups heavy cream 5 ounces organic baby spinach, chopped in mini food processor 1 cup organic baby Portobello mushrooms, chopped ½ teaspoon finely ground sea salt ¼ teaspoon ground black pepper butter or cooking spray Directions • Preheat oven to 350 degrees. • Beat eggs in a medium bowl. Add heavy cream, sea salt and pepper to eggs and whisk to combine. • Stir in bacon and cheese. • Grease 9 ½ to 10 inch round pan with butter or cooking spray. Pour in egg mixture. • Bake in preheated oven for 40 minutes or until eggs are set. • Cool slightly before serving. Enjoy!
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dessert
contest
Grandma Julie’s Christmas Chocolate Bar Cookies Zena Cooper, Rockville Centre
Cont’d
1 cup butter 1 cup brown sugar 1 egg 2 cups sifted flour 1 eight-pack of Hershey Chocolate Candy Bars 1 ½ cup chopped walnuts (optional)
entrée
Filet Mignon Lorraine Sclafani, Baldwin 4 four ounce filets Salt Pepper
1 tablespoon butter ¼ cup balsamic vinegar ¼ cup red wine ¼ cup beef broth
Directions • Preheat oven to 350 degrees. • In a bowl, cream butter and sugar with a hand mixer on high speed until fluffy. • Beat in egg and vanilla. • Add flour and mix until smooth. • Spread out mixture on a 9x12-inch baking pan. • Bake 15 minutes. • As soon as pan comes out of oven, put Hershey bars on top of the cookies. • Wait three minutes for chocolate to melt and spread on top of the cookies. • Sprinkle with walnuts (optional). • Let cool completely, cut into small bars. Enjoy!
Directions • Coat filets in salt and pepper. • Melt butter in pan and sauté filets for 1 minute on each side on medium heat. • Reduce heat and add balsamic vinegar, red wine and beef broth. • Cover and cook 4 minutes on each side. • Serve with garlic mashed potatoes and your choice of vegetable, asparagus, spinach or broccolini. Enjoy!
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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HERALD - Holiday Gift and Dining Guide - November 26, 2020
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51 Front Street, Rockville Centre • 516.766.1199 November 26, 2020 - HERALD - Holiday Gift and Dining Guide
Socially distant celebrations Getting festive without jeopardizing anyone’s health
By Kristen Castillo
C
ovid-19 has made celebrating the holidays challenging. While the celebrations may look different this year, they’re not canceled. In a poll of 2,200 U.S. adults by the market research company Morning Consult, 53 percent report their holiday get-togethers will continue as planned, and 47 percent ay the events will be canceled. Of those who will celebrate, 85 percent plan to celebrate Christmas; 79 percent will celebrate Thanksgiving; and 51 percent will celebrate New Year’s Eve. Seventy-four percent say their holiday gatherings will be smaller, and 49 percent say at least some of their family gatherings will switch from in person to virtual. Here are a few things to think about as you plan your seasonal festivities for maximum safety and fun. CDC Recommendations While members of the same household eating and socializing together is low risk, health experts agree in-person gatherings with others can be more risky especially now with infection rates on the upswing. The Centers for Disease Control and Prevention recommends considering the following factors before getting together: • Gathering location: Outside is safest, followed by inside with good ventilation, such as open doors and windows. • Length of the party: Shorter events may be less risky. • Number of attendees: Fewer people is less risky. Check local guidelines to see how many people are allowed to gather at a time. • Guest behaviors before the event: Does everyone social distance, wash hands and wear masks? • Guest behaviors during the event: Do you anticipate guests will follow the same health and safety measures?
Making Space Whether you’re hosting guests inside with masks and good air flow or outdoors, make sure to clean clutter so everyone can move around freely without bumping into each other. Consider designating 6 feet of space with festive decor, such as holiday signage. Minimize lines for food and the bathroom.
HERALD - Holiday Gift and Dining Guide - November 26, 2020
Consider prepackaging food and drinks — perhaps in your own holiday-inspired takeout boxes — so guests don’t have to share serving utensils or touch the same items. Virtual Merrymaking Even if you’re separated from loved ones by distance, you can still connect with video calls on platforms such as FaceTime, Facebook, Google Hangout, Zoom and more. “Scheduling is always best,” says Everette Farmer, a personal technology trainer with GroovyTek, which helps people navigate their technology. “Be considerate of the invitees and their time. A meeting between two close friends is usually informal and needs less notice than a family reunion of 20 people.” While it may be impractical for everyone to have video on for a whole afternoon, plan to video chat at a specific time. Tell everyone to have dessert ready to enjoy on the call. Gift Exchange Give gifts differently this year. One idea to consider? Drop off gifts ahead of the holiday, or ship them to the recipients’ homes. Then you can open the gifts during a virtual meetup. Recipe Swap Food is an important part of holiday celebrations. Think about coordinating menus with family members and friends so you can all share a dish no matter the distance.
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“Have everyone swap recipes so that you are all making the same dishes whether it’s a recipe that’s a family favorite or something new you want to try,” says Maura Horton, chief community officer of content hub JUNIPERunltd. “Then when you sit down to your virtual meal you are all enjoying the same food. ... It’s a simple way to make it feel like you’re together and can help generate conversations about how much you love someone’s family recipe.” Alternatively, you could all order from the same caterer or order the same items from a restaurant, such as a holiday pie from a local bakery. Shared Themes David Cusick, chief strategy officer and executive editor of the home-services research company House Method, says we’re all “looking for ... a sense of togetherness” during the pandemic, especially during the winter holidays. He suggests having family members and friends follow a shared decor plan, “with enough wiggle room for each household to put their own spin on the festivity.” It’ll be enjoyable to see each person’s similar-yet-distinct background. No matter how you celebrate the holidays this year, enjoy the moments as much as possible and know that these unusual festivities are not forever.
Above photo: Find new and safe ways to connect with loved ones this holiday season.
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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ho i lid nq C ay uir all se e a us rv bo to ic u es t sc ou he r du le
Teaching God’s timeless truths in the 21st century.
Our congregation is a healthy blend of people from diverse backgrounds, ethnicities and cultures united by our love for Jesus Christ and desire to know and serve Him better. We understand that people do not need more empty religious tradition or ritual, but a real growing relationship with God. Would you like to discover how to have a growing, vibrant, lifelong relationship with God… Stop in some Sunday Morning.
Teaching God’s timeless truths in the 21st century.
Our congregation is a healthy blend of people from diverse backgrounds, ethnicities and cultures united by our love for Jesus Christ and desire to know and serve Him better. We understand that people do not need more empty religious tradition or ritual, but a real growing relationship with God. Would you like to discover how to have a growing, vibrant, lifelong relationship with God… Stop in some Sunday Morning.
225 Earle Avenue, Lynbrook, New York 11563 | (516) 599-9402 | Fax (516) 612-4827 lynbrookbaptist.org
office@lynbrookbaptist.org
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1110430
225 Earle Avenue Lynbrook, New York 11563 (516) 599-9402 | Fax (516) 612-4827 lynbrookbaptist.org
November 26, 2020 - HERALD - Holiday Gift and Dining Guide
M
Dreidels and more
any jokes have been shared about the complexity of growing up Jewish surrounded by Christian friends and the overwhelming influence of Christmas come the month of December. Seemingly everywhere you look buildings, stores and homes are decked out in lights and decorations. But Christmas celebrants are not the only ones with reason to be festive this time of year, when Hanukkah is also cause for celebration. Perhaps due to its proximity to Thanksgiving and Christmas, Hanukkah tends to be the most widely celebrated Jewish holiday in America. Even though it is officially listed as a minor holiday, Hanukkah is important to families. In fact, because the basis of the holiday is rededication to the faith, it very well may be an instrumental celebration for families who may need to find their way back to the roots of their beliefs. While Hanukkah is steeped in tradition, there are many ways you can add a creative spin to your family’s festivities. Light: One of the major tenets of Hanukkah is how light can shine and lead a person through dark periods. This
HERALD - Holiday Gift and Dining Guide - November 26, 2020
Creative ways to celebrate Hanukkah
is typically exemplified by the lighting of the menorah, which is prominently placed in windows or other visible areas of celebrants’ homes. This season, as we deal with a pandemic celebration, be sure to connect with loved ones who can’t be with you and those you are in need of supportive contact. You may be the light that inspires this person each day. Give candles to friends and family members to symbolize the light that will shine in the future. Oil: Another component of Hanukkah celebrations is the focus on how a one-day supply of oil somehow lasted eight days during the rededication of the temple’s menorah. Many ways to include oil in celebrations exist. Some people like to get creative in the kitchen, serving fried foods and desserts. Think about giving gifts of oil, such as fragrant essential oils that can be used in potpourri or in the bath or shower. Working alongside their parents, children can see how a wick drenched in oil can serve as an efficient lighting source and decorate the home with these homemade oil lamps. Twenty-five: Bring attention to the number 25, which is significant when celebrating Hanukkah. The word
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Hanukkah can be divided into two: Chanu, meaning “they rested,” and Kah, which is the numerical value of 25. On the 25th day of the Hebrew month of Kislev, the Maccabees rested from their battle with the Greeks and triumphantly marched into the Holy Temple in Jerusalem. Make 25 a part of celebrations by inviting 25 people to celebrate with you or ask children to make murals with 25 different adornments. Charitable giving: Gift-giving is now a component of Haunkkah celebrations, but it wasn’t always. Greater importance was once placed on the lighting of candles to publicize the miracle and evangelize the faith. Some poor people could not afford candles, and these people would go doorto-door for candle funds, or “gelt,” to be able to purchase candles and kiddush wine. Some Jewish families prefer to give money rather than gifts to keep with the tradition of Hanukkah gelt. However, families also can incorporate charitable giving in their celebrations as a way to reinforce the customs of giving to the poor.
Above photo: Rituals and tradition bring families together during the Festival of Lights.
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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HERALD - Holiday Gift and Dining Guide - November 26, 2020
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
Top toys What the
kids will want this year By Diane Schlindwein There’s no getting around it — the year 2020 has had more than its fair share of life-changing issues. However, ready or not, the holiday season is rapidly approaching — and children, with all their natural resilience, will still be writing their wish lists and letters to Santa.
Price watching Chris Byrne, known internationally as “The Toy Guy,” says he anticipates the trend toward lower-priced toys will continue. “Significantly this is a trend that has been going on for a couple of years as such lines as L.O.L. Surprise!, Shopkins, 5 Surprise Mini Brands and many others are among the best sellers in the business -- and are under $20,” he says. “Even prices of the traditionally $100plus items, like interactive pets have come down under that threshold.” For example, Byrne describes FurReal Mama Josie the Kangaroo Pet as “an adorable interactive kangaroo that comes with three joeys, one of which has a surprise gender reveal.” These FurReal pets are big hits around the holidays. “And now the price has come way down ($69.99) and the play has gone way up,” says Byrne.
Playtime for baby For the very young, little “Baby Shark” enthusiasts will adore Pinkfong Baby Shark Dancing DJ. This little guy comes programmed with five different “Baby Shark” remixes. When baby dances, so does Baby Shark. His body rocks back and forth and his fins flap to the music.
Girl power For girls, American Girl dolls are often high on the request list. “Looking forward to the Summer Olympics, which has been postponed to 2021, the brand is proud to celebrate and cheer on our country’s amazing athletes,” says Queen Stevenson, who represents American Girl. The exclusive doll sets feature 18-inch doll-sized Team USA gear for the following six summer sports: gymnastics, soccer, swimming, track and field, softball and beach volleyball. A Team USA Medal Ceremony Set and a girl-sized Team USA “Go for the Goal” Tee will help young fans gear up for next year’s celebrations. “This is actually going to be a big year for dolls,” Byrne says. He is impressed with The Fresh Dolls, which is an entire line of African American and multicultural dolls developed by Dr. Lisa Williams. These dolls are designed to bring authenticity to the representation of both women and men. “I think these are really significant this year as they allow African American children to see the real beauty of people like them and engage in truly aspirational fashion play.” Continued to Toys
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Continued from Toys
Intergenerational play Another toy that’s sure to be a hit is the Playmobil Back to the Future Delorean. This set came out earlier this year, just in time to celebrate the 35th anniversary of the movie “Back to the Future.” “This has been a huge hit with kids -- and especially adult collectors,” Byrne says. “We are seeing a lot of toys bought for adults. But this is also great from intergenerational play as kids and parents play together.” If a family is really in need of some silliness, Byrne recommends Deer Pong from Hasbro. “Every year or so, we get one of these absolutely ridiculous games that are just off-the-hook silly,” he says. “This is that game for 2020. This is hilariously dumb.” Byrne anticipates that toy sales may, in fact, be up this holiday season, as parents “are very eager to have the holidays seem as normal as possible,” says Byrne. “And with some holiday traditions on hold for this year, some of that money is likely to go into toy purchases.”
Riding along For a big purchase for a little one, Byrne suggests a ride-on Real Rigs Recycling Truck. “Kids love garbage trucks,” he says. “This recycling truck has a big personality, featuring over 100 interactive sayings, sound effects, songs and expressions. It provides the perfect blend of fun and safety.”
Learning can be fun Learning and keeping busy at home has been another theme this year, and it is something that will likely continue for a while. “Look for arts and crafts, construction, collectibles and other activity sets to be strong sellers,” Byrne says. Popping up on several Top Toys lists is the STEAM Lab Paper Flower Science Kit from Crayola. “I just love this for the combination of science and arts and crafts. Kids make paper flowers and then set the wicking stem into a colored solution. They watch as the color is taken up through the stem and into the petals. There is a whole collection of these sets. “
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
H
Creative gifting
Think homemade for a heartwarming holiday
omemade is always appealing and this year with everyone spending so much time at home, you can find the kitchen to be the inspiration for Food Network-worthy treats and crafts. Aromatic kitchen creations are a delicious way to show you care this holiday season. “Christmas cookies are always a popular gift but they’re not the only homemade option for the cookie lovers on your list,” says Chef Kevan Vetter, of McCormick Kitchens.“A small jar of spreadable
Gingerbread Cookie Butter brings the taste of a classic holiday treat to unexpected places like toast and pancakes.” So get into the kitchen and create a delicious gift with special appeal.
Give the gift of homemade goodness. It’s a present from the heart that holds timeless appeal.
Cinnamon and Pine Fragrance Jar
• 2-3 pine branches (4 inches long) • 2 cinnamon sticks • 1 teaspoon whole Jamaican allspice • Water Place pine, cinnamon and allspice inside 8-ounce jar. Pour water to fill jar, leaving 1/2-inch headspace; seal.
Gingerbread Cookie Butter • 8 ounces gingerbread cookies, about 8 (3 1/2-inch long) cookies • 1/2 cup confectioners’ sugar • 1/2 cup coconut oil • 1/4 cup water • 2 teaspoons vanilla extract • 1/2 teaspoon ground cinnamon • 1/4 teaspoon ground ginger
Note: To add a lovely fragrance around the house, pour all contents of jar into small saucepan. Simmer on medium heat 10-15 minutes or until fragrant, adding additional water as needed.
Pulse cookies in food processor until resembling fine crumbs. Add sugar; pulse until just blended. Heat oil and water in small saucepan on low heat until coconut oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended. Makes 24 servings (1 tablespoon each).
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Bake your latkes this Chanukah
You won’t regret it
By Paula Shoyer Everyone loves potato latkes, but no one likes the mess of frying them or the guilt associated with eating them. These latkes are baked in the oven and easily won over my kids. You do need to watch them so they don’t burn; they were done at different times in different ovens. And my pickled applesauce is basically a tangy-spicy applesauce, which we also eat like eating with schnitzel. Latkes may be made two days in advance and reheated in the oven or frozen; applesauce may be made 4 days in advance. You can also serve this with classic applesauce. Potato Latkes • 2 tablespons sunflower or safflower oil, or more if needed • 1/2 medium onion, quartered • 3 scallions, ends trimmed, cut into thin slices or chopped into small pieces • 3 medium potatoes (about 1-1/2 pounds), scrubbed clean and unpeeled • 2 teaspoons fresh lemon juice • 2 large eggs • 1/2 teaspoon baking powder • 2 tablespoons potato starch • 1/2 teaspoon salt • 1/4 teaspoon black pepper Pickled Applesauce • 1 teaspoon sunflower or safflower oil • 1/3 cup red onions, chopped into 1/4-inch pieces • 2 tablespoons apple cider vinegar • 2 tablespoons light brown sugar • 2 apples, peeled and cut into 1/2-inch cubes • 1/4 teaspoon ground coriander • 1/4 teaspoon ground ginger • 1 cinnamon stick • 1/4 teaspoon salt • Pinch black pepper To make the latkes, preheat the oven to 450 F. When the oven is hot, pour 2 tablespoons of oil onto 2 jelly roll pans and turn them in every direction so that the oil coats the pans. Heat the pans in the oven for 5 minutes. Place the onions and scallions in the bowl of a food processor and chop them into small pieces. Place them in a medium bowl. Shred the potatoes by hand on the large holes of a box grater or in a food processor with the shredding blade, and place in the bowl. Add the lemon juice, eggs, baking powder, potato starch, salt and pepper and mix well. Very carefully (I mean really carefully; move very slowly) remove one of the pans and use your hands or a spoon to scoop up and drop clumps of the potato mixture, a little less than 1/4 cup, onto the pan. I use my hands. Press the mixture down to flatten it a little. Place the pan in the oven for 10 to 12 minutes and immediately remove the second oiled pan. Repeat the same process with the remaining potato mixture and bake the second pan of latkes for 10
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to 12 minutes. Bake them until the edges are well browned, and then with a slotted spatula turn them over and cook the latkes for another 8 to 10 minutes, or until the bottoms are browned. These can be made 2 days in advance and reheated in the oven. Meanwhile, to make the applesauce, heat the oil in a small saucepan over medium heat. Add the onions and cook them for 3 minutes, until they soften. Add the vinegar and brown sugar and cook for another 3 minutes. Add the apples, coriander, ginger, cinnamon stick, salt and pepper, and cook, covered, on low heat for 15 minutes, or until the apples are soft. Let the mixture cool for 10 minutes and then puree it, using an immersion blender or a food processor. The applesauce can be made 4 days in advance and served warm or cold. Makes 25 latkes. Reprinted by The Nosher with permission from “The Healthy Jewish Kitchen” ©2017 by Paula Shoyer, Sterling Epicure.
November 26, 2020 - HERALD - Holiday Gift and Dining Guide
Rockville Centre Every Day Low Prices In Your Neighborhood • Parking In Rear Friendly, Knowlegable Wine Staff • Personal Service
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218B N. Long Beach Road, Rockville Centre • 516-442-5741 HERALD - Holiday Gift and Dining Guide - November 26, 2020
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
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HERALD - Holiday Gift and Dining Guide - November 26, 2020
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424 Sunrise Hwy. Rockville Centre, NY 11570 www.liherald.com
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November 26, 2020 - HERALD - Holiday Gift and Dining Guide
Healthy treats
Healthified desserts so you feel your best all season long
By Kristen Castillo Healthified sweets are the ticket to indulging your sweet tooth without the guilt this holiday season. Whether you serve them after a holiday dinner or nibble on them as a yummy snack, these recipes look great, taste great and can be made without a lot of fuss. Food blogger Heather Barrett’s Healthy Apple Crisp is a light, seasonal treat sweetened naturally with coconut sugar and pure maple syrup. And you won’t be able to resist the scent of baked apples wafting through your home.
Healthy Apple Crisp
• 3 granny smith apples, approximately 4 cups, thinly sliced • 1 teaspoon cinnamon • 4 tablespoons butter, softened • 3/4 cup coconut sugar • 3/4 cup quick oats • 1/3 cup whole wheat flour • 1 tablespoons lemon juice • Sprinkle sea salt • Spray oil
Cookbook author Maya Krampf’s Almond Flour Keto Shortbread Cookies, found on the Wholesome Yum blog, are sugar-free, glutenfree and nearly carb-free but full of flavor to delight your taste buds any time of day.
Almond Flour Keto Shortbread Cookies • 2 1/2 cups Wholesome Yum Blanched Almond Flour • 6 tablespoons unsalted butter, softened • 1/2 cup erythritol (or 1/2 cup pure allulose or 1/3 cup Besti Monk Fruit Allulose Blend) • 1 teaspoon vanilla extract
Topping • 1/4 cup pure maple syrup • 2 tablespoons whole wheat flour • 1 tablespoon melted butter
Chocolate Dip • 1/2 cup sugar-free dark chocolate chips • 2 teaspoons coconut oil • 3 tablespoons pecans, chopped
Heat the oven to 375 F. In a medium-sized mixing bowl, mix the cinnamon, coconut sugar, flour, oats and sea salt. Add the softened butter a bit at a time until all ingredients are crumbled together. Slice the apples and toss in lemon juice in a separate mixing bowl. Toss the apples into the oat mixture until evenly coated. Prepare the maple syrup, melted butter and flour in a small mixing bowl. Spray an 8-by-8-inch dish evenly with oil, and add in the apple mixture evenly. Drizzle the maple syrup mixture on top. Bake for 20 minutes, and then let sit for 5 minutes. Serve topped with a sprinkle of cinnamon and vanilla ice cream, coconut milk ice cream or plain Greek yogurt.
Heat oven to 350 F, and line a cookie sheet with parchment paper. Beat the butter and erythritol with a hand mixer or stand mixer until the mixture is fluffy and light in color. Beat in the vanilla extract, and then beat in the almond flour 1/2 cup at a time. (The dough should be dense and a little crumbly but stick when pressed together.) Scoop rounded tablespoonfuls of the dough onto the cookie sheet. Flatten each cookie to about 1/3 inch thick. Bake until the edges are golden, about 12 minutes. To make the chocolate dip, after the cookies have cooled and hardened completely, line a small baking sheet with parchment paper. Melt the sugar-free chocolate and coconut oil in a double boiler. Once melted, dip the cookies halfway into the chocolate and place onto the lined pan. Immediately sprinkle with chopped nuts, before the chocolate sets. Chill in the refrigerator until the chocolate is firm.
HERALD - Holiday Gift and Dining Guide - November 26, 2020
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Beyond wrapping paper Cute, clever ways to present gifts By Kristen Castillo
M
ake a statement when you give the perfect holiday gift. Sure a gift bag, wrapping paper and a bow are nice, but with a little thought and creativity, gift giving can be a present, too. Check out these ways to make the process of receiving the gift as memorable as the gift itself. Leave Notes In a time of text messaging, how nice is it to actually receive a handwritten note in the mail. Now imagine receiving a note (or a series of notes!) previewing or teasing a holiday gift. The Punkpost app, available on iOS and Android, lets you pick a card, type a message and send it in the mail within 24 hours. “For gifting, you can send notes leading up to the holidays with clues,” says Alexis Monson, Punkpost’s co-founder. “Or you could have all the cards sent to you and then you hide in various places to continue the scavenger hunt.” The message is crafted by one of the company’s “handwriting artists.” The cards are $6, and the first card is free. Rock It! Kids (and adults) can have fun teasing holiday gifts by coloring and decorating rocks. Go on a family walk, collect stones
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big and small, and then wash them with soap and water. Or purchase a bag of ready-to-decorate rocks from a home improvement store. Whether you collect rocks or buy them, be sure to prime them with acrylic paint, followed by colored paint and patterns. Use thin brushes or paint pens to write messages like “Naughty or Nice?” The festive stones can be keepsakes after the holiday. A gifting win-win. Puzzled Give the gift recipient clues via puzzle pieces. Make your own puzzle or buy a blank one at a hobby or craft store. You can decorate it with drawings, photos or simply words written on the puzzle. Break it into pieces and give the clues one day at a time. The recipient needs to collect the pieces to solve the puzzle. Say the gift is movie tickets. Each piece holds a clue, such as a photo of a chocolate bar, popcorn, the Hollywood sign, or a picture of the recipient’s favorite actors or films. Collecting Clues Here’s a fun idea for the family: Host a scavenger hunt for the kids. On her blog Stuffed Suitcase, Kimberly Tate describes how she creates a holiday scavenger hunt for her children. She starts by wrapping the clue as a gift. The child unwraps the present and reads the first clue, such as, “Games for fun for all, especially for kids so small. On the PC, they’ll put in a CD, I type in my name on
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the QWERTY.” Then go room to room, finding clues. You can write your own clues or borrow Tate’s — she has a printable link on her website. She suggests creating as many clues as you want, provided they rhyme! Just remember the last one should lead the child to the present. Want to customize the scavenger hunt for multiple kids? Designate a specific color or envelope pattern for each child. Then the kids can search the house for their specific clues and, ultimately, their holiday gifts. Building Anticipation Opening a present doesn’t last long. But it lasts longer if you dole out the present in installments. For example, if you’re giving your spouse a spa day for Christmas, give a small nail polish one day, bath salts the next, and then, on the holiday, present him or her a robe with the spa gift certificate tucked in the pocket. Check List You’re giving the gift, so make the recipient earn it! Give them a list of things they have to do to get the gift, such as sing a holiday song, compliment someone in the room or share a favorite holiday memory.
Above photo: Make gift giving memorable by mailing a series of handwritten notes to gift recipients, teasing the presents.
November 26, 2020 - HERALD - Holiday Gift and Dining Guide
80 West Broadway, Long Beach, NY 11561
(516)992-3730
1108991
Serving breakfast, lunch and dinner
South Shore Vaad
Monday through Sunday 6am - 6pm
1107990
Serving The Community For Over 75 Years
atlantica Restaurant
Retail/Wholesale
We Have Something Sweet For Everyone!
Enjoy Holiday dining on tHE ocEan
www.allegriahotelny.com
It's that time of year!
Drop off new, unopened toys in our lobby from Nov. 25th through Dec. 13th Toys will be picked up and distributed by the U.S. Marine Corps Reserve, Nassau County
CALL TODAY FOR A TOUR:
516-764-4848
M A P L E P O I N T E AS S I S T E D L I V I N G & M E M O RY C A R E 260 Maple Avenue | Rockville Centre, NY 11570 I www.chelseaseniorliving.com
HERALD - Holiday Gift and Dining Guide - November 26, 2020
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ASSISTED LIVING • Superior living alternative for seniors with maximum independence and choice • 24 hour Emergency Response System • A full and exciting schedule of social, recreational and educational activities
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Appetizers & Salads
Double Gorgonzola Bread ............................. $8.00 Maryland Crab Cakes (2) ............................ $15.00 Stuffed Portobello Mushrooms................... $16.00 Bacon Wrapped in Jumbo Lump Crabmeat $21.00 Lump Crabmeat Cocktail ............................. $19.00 Jumbo Shrimp Cocktail (4) ......................... $18.00 Baked Littleneck Clams (8) ......................... $15.00 Littleneck Clams On The Half Shell (8) ....... $14.00 Cajun Calamari with Roumalade Sauce....... $18.00 Frank’s Mixed Salad .................................... $10.00 Caesar Salad ............................................... $11.00 Mesclun Salad With Citrus Vinaigrette........ $13.00 Iceberg Wedge Salad .................................. $15.00 G & G Salad ................................................ $17.00 Mozzarella & Tomato with Basil .................. $16.00 Tomato & Onion .......................................... $11.00 French Onion Soup ..................................... $10.00
Now Open for Dine-In!
54 LINCOLN AVENUE, ROCKVILLE CENTRE
EAT UP EVERY MOMENT
VISIT US AT: FRANKSSTEAKS.COM
516-536-1500
Appetizers & Salads
BLACK FRIDAY WEEKEND
Double Gorgonzola Bread ............................. $8.00
Maryland&Crab Cakes (2) ............................ $15.00 Roasts Racks
ecial p S FRIDAY, NovEmBER 27
StuffedRib Portobello Mushrooms $16.00 Prime of Beef available on ................... Thursday, Friday, Bacon Wrapped in Jumbo Lump Crabmeat $21.00 Saturday, and Sunday nights only! Lump Crabmeat English Cut USDACocktail Prime............................. Rib of Beef..........$19.00 $38.00 Jumbo Shrimp Cocktail ......................... Queen’s Cut USDA Prime(4)Rib of Beef .........$18.00 $47.00 Baked Littleneck Clams (8) ......................... $15.00 King Cut USDA Prime Rib Of Beef............... $70.00 Littleneck Clams Half........................ Shell (8) ....... $14.00 New Zealand RackOnofThe Lamb $38.00 Cajun Calamari with Roumalade Sauce....... $18.00 th Franks BBQ Baby Back Ribs........................ $32.00 Frank’s Mixed Salad .................................... $10.00 Family Style Sides 2971 Long Beach Road Caesar Salad ............................................... $11.00 Mashed with Sauteed Onions........ ......$13.00 $11.00 MesclunPotatoes Salad With Citrus Vinaigrette (corner of Atlantic Beach Rd) th Frank’s ..................................... $11.00 Iceberg Home WedgeFries Salad .................................. $15.00 Oceanside Sweet Fries ......................................$17.00 $11.00 Roasts & Racks G & G Potato Salad ................................................ Seafood Entries on Thursday, Friday, Steak Fries .................................................. $11.00 Prime Rib of Beef available th Mozzarella & Tomato with Basil .................. $16.00 Norwegian Salmon, with Basil & Tomato .... $28.00 Roasted Puffs ........................$11.00 $11.00 Saturday, and Sunday nights only! Tomato &Garlic OnionPotato .......................................... Sesame Encrusted Tuna Steak .................... $33.00 Sauteed Mushrooms ..................................... $9.00 English Cut USDA Prime Rib of Beef.......... $38.00 French Onion Soup ..................................... $10.00 Frank’s Seafood Combo .............................. $28.00 Grilled Asparagus With Garlic ..................... $14.00 Queen’s Cut USDA Prime Rib of Beef ......... $47.00 Pan Seared Jumbo Shrimp ......................... $28.00 Bordelaise Sauce or Au Poivre Sauce ........... $5.00 King Cut USDA Prime Rib Of Beef............... $70.00 LINCOLN ROCKVILLE CENTRE ZealandAVENUE, Rack of Lamb ........................ $38.00 Stuffed Shrimp with Maryland Crabmeat .... $32.00 Frank’s Creamed Spinach ........................... $11.0054New Brazilian Twin Lobster Tails......................... $58.00 Sauteed Baby Spinach .................................. $9.00 Franks BBQ Baby Back Ribs........................ $32.00 Frank’s Petite Surf & Skirt .......................... $52.00 Broccoli....................................................... $10.00 Family Style Sides Petite Frank’s Surf & Turf Classic ............... $56.00 Vegetable Medley ........................................ $10.00 Mashed Potatoes with Sauteed Onions ...... $11.00 French Fried Onions ...................................... $9.00 Frank’s Home Fries ..................................... $11.00 Chicken Entrees Fries ...................................... $11.00 Sour Cream ..................... $7.00 Sweet Potato WoRth 10% oF thE Grilled Teriyaki Chicken ............................... $23.00 Baked Potato withmINImum 00 $100 Seafood Entries .................................................. $11.00 Order Vegetable or Potato ................ $8.00 Steak Fries Chicken Ala Hugo........................................ $26.00 Smaller FIRst GIFt CERtIFICAtE Norwegian Salmon, with Basil & Tomato .... $28.00 Roasted Garlic Potato Puffs ........................ $11.00 Appetizers & Salads Whole Roasted Chicken .............................. $23.00 Ask For Details Encrusted Steak .................... $33.00 Sauteed Mushrooms ..................................... $9.00 Double Sesame Gorgonzola BreadTuna ............................. $8.00 Frank’s Prime Steaks Frank’s Combo .............................. $28.00 Grilled Asparagus With Garlic ..................... $14.00 Maryland CrabSeafood Cakes (2) ............................ $15.00 Romanian Skirt Steak 16 oz........................ $41.00 Pan Seared Jumbo Shrimp ......................... $28.00 Bordelaise Sauce or Au Poivre Sauce ........... $5.00 Stuffed Portobello Mushrooms................... $16.00 Petit Skirt Steak Platter............................... $35.00 Stuffed Shrimp with Maryland Crabmeat .... $32.00 Frank’s Creamed Spinach ........................... $11.00 Bacon Wrapped in Jumbo Lump Crabmeat $21.00 ceanside New York Prime Stripnly Steak ........................ $48.00 Brazilian Twin Lobster Tails......................... $58.00 Sauteed Baby Spinach .................................. $9.00 Lump Crabmeat Cocktail $19.00 Frank’s Stilton Steak 16 oz. ........................ $54.00 Frank’s Petite Surf ............................. & Skirt .......................... $52.00 Broccoli....................................................... $10.00 Jumbo Petite Shrimp Cocktail ......................... $18.00 $8 limit per table. Excludes Holidays. One coupon per table. Not valid with offer, discount Porterhouse For any Twoother ................................ $108.00 Frank’s Surf(4) & Turf Classic ............... $56.00 Vegetable Medley ........................................ $10.00 or special. Valid on regular priced menu items only. Please present coupon to server before ordering. Baked Littleneck Clams (8) ......................... $15.00 Porterhouse For One ................................... $58.00 Chicken Entrees French Fried Onions ...................................... $9.00 Expires 3/31/21. Littleneck Clams On The Half Shell (8) ....... $14.00 Cowboy Garlic Rib Steak ............................. $59.00 Grilled Teriyaki Chicken ............................... $23.00 Baked Potato with Sour Cream ..................... $7.00 Cajun Calamari with Roumalade Sauce ....... $18.00 Peppercorn Ribeye Steak ............................ $40.00 IHOP OCEANSIDE Chicken Ala Hugo........................................ $26.00 Smaller Order Vegetable or Potato................ $8.00 Frank’sWhole MixedRoasted Salad .................................... $10.00 Filet Mignon ................................................ $48.00 Chicken .............................. $23.00 King Henry Filet Mignon ............................. $53.00 Caesar Salad ............................................... $11.00 Frank’s Prime Steaks Petite Filet Mignon Platter........................... $43.00 MesclunRomanian Salad With Citrus Vinaigrette........ $13.00 Skirt Steak 16 oz........................ $41.00 IcebergPetit Wedge $15.00 SkirtSalad Steak.................................. Platter............................... $35.00Roasts & Racks G & G Salad ................................................ $17.00 New York Prime Strip Steak ........................ $48.00 Prime Rib of Beef available on Thursday, Friday, Mozzarella & Tomato with Basil .................. $16.00 Frank’s Stilton Steak 16 oz. ........................ $54.00 TomatoPorterhouse & Onion .......................................... $11.00 For Two ................................ $108.00Saturday, and Sunday nights only! French Porterhouse Onion Soup For ..................................... $10.00 One ................................... $58.00English Cut USDA Prime Rib of Beef.......... $38.00 Cowboy Garlic Rib Steak ............................. $59.00Queen’s Cut USDA Prime Rib of Beef ......... $47.00 Peppercorn Ribeye Steak ............................ $40.00King Cut USDA Prime Rib Of Beef............... $70.00 Filet Mignon ................................................ $48.00New Zealand Rack of Lamb ........................ $38.00 King Henry Filet Mignon ............................. $53.00Franks BBQ Baby Back Ribs ........................ $32.00 Petite Filet Mignon Platter........................... $43.00Family Style Sides Mashed Potatoes with Sauteed Onions ...... $11.00 Frank’s Home Fries ..................................... $11.00 Sweet Potato Fries ...................................... $11.00 Seafood Entries Steak Fries .................................................. $11.00 Norwegian Salmon, with Basil & Tomato .... $28.00 Roasted Garlic Potato Puffs ........................ $11.00 Sesame Encrusted Tuna Steak .................... $33.00 Sauteed Mushrooms ..................................... $9.00 Frank’s Seafood Combo .............................. $28.00 Grilled Asparagus With Garlic ..................... $14.00 Pan Seared Jumbo Shrimp ......................... $28.00 Bordelaise Sauce or Au Poivre Sauce ........... $5.00 Stuffed Shrimp with Maryland Crabmeat .... $32.00 Frank’s Creamed Spinach ........................... $11.00 Brazilian Twin Lobster Tails......................... $58.00 Sauteed Baby Spinach .................................. $9.00 Frank’s Petite Surf & Skirt .......................... $52.00 Broccoli....................................................... $10.00 Petite Frank’s Surf & Turf Classic ............... $56.00 Vegetable Medley ........................................ $10.00 French Fried Onions ...................................... $9.00 Chicken Entrees t gift Grea ............................... Grilled Teriyaki Chicken $23.00 Baked Potato with Sour Cream ..................... $7.00 .. ideas Chicken Ala Hugo........................................ $26.00 Smaller Order Vegetable or Potato................ $8.00 ip We sh.............................. Whole Roasted Chicken $23.00 here anyw
Of Oceanside
sAtuRDAY, NovEmBER 28 suNDAY, NovEmBER 29
536-0527
20
BuY A GIFt CERtIFICAtE
% OFF
RECEIvE A 516-536-1500 BoNus GIFt VISIT US AT: FRANKSSTEAKS.COM CERtIFICAtE
&
O
1108434
O
1110467
Entire Bill Every day after 4pm
Try Thai Tonight!
GOURMET SPECIALTY FOODS
Delicious Thai Cuisine Open for Lunch & Dinner Everyday
We are open! Come in and shop
Indoor Dining Delivery Curbside Pickup
Frank’s Stilton Steak 16 oz. ........................ $54.00 - Let them $108.00 know Porterhouse For Two ................................ Porterhouse For One ................................... $58.00 Cowboy Garlic Rib Steak ............................. $59.00 Peppercorn Ribeye Steak ............................ $40.00 Filet Mignon ................................................ $48.00 King Henry Filet Mignon ............................. $53.00 Petite Filet Mignon Platter........................... $43.00
516-608-2200
80 N. Park Ave • Rockville Centre
88A North VillAge AVeNue • Rockville centRe • 516.678.0886 www.liherald.com
you are thinking of them!
(across from Mac Arthur Park Restaurant)
VandBRVC.net • simplefinefoods.com 39
1109010
1108131
thaitablervc.com
Extra Virgin Olive Oils • Balsamic Vinegars • British Pub Pies Caviar • Smoked Salmon Frank’s Prime Steaks • Cheese • Specialty Ravioli Romanian Skirt Steak 16 oz........................ $41.00 Petit Skirt Steak Platter............................... $35.00 Gifts & Favors New York Prime Strip Steak ........................ $48.00 • Custom Gift Baskets
November 26, 2020 - HERALD - Holiday Gift and Dining Guide
JLR LI Central Zone.pdf 1 11/11/2020 5:27:16 PM
LONG ISLAND’S JAGUAR LAND ROVER AUTHORITY
GLEN COVE � HUNTINGTON � SOUTHAMPTON
We know you have a choice. See why Long Islanders have been choosing us since 1987. 2020 LAND ROVER
RANGE ROVER EVOQUE SE
259
LEASE FOR
$
PER MONTH FOR 39 MONTHS* $ 4,149 CASH DUE AT SIGNING
Y
JLR LONG ISLAND
REMOTE START
CUSTOM-TAILORED USTOM-TAILORED PURCHASE EXPERIENCE
START YOUR DEAL ONLINE, ANYTIME, ANYWHERE. CHOOSE TO COMPLETE AT-HOME OR IN-SHOWROOM SELECT YOUR VEHICLE
VALUE V YOUR TRADE
CUSTOMIZE USTOMIZE PAYMENT OPTIONS OPTION
APPLY PPLY FOR FINANCING
PAPERWORK PAPERWORK AND DELIVERY
TO GET STARTED, CLICK “BUILD MY DEAL” ON ANY OF OUR AVAILABLE VEHICLES ON OUR WEBSITE.
For superior customer ser�ice and the most ex�erienced brand specialists, visit one of our three Long Island locations.
JAGUAR LAND ROVER GLEN COVE 70 Cedar Swamp Road (516) 266-9139 www.jaguarglencove.com www.landroverglencove.com
JAGUAR LAND ROVER HUNTINGTON 1249 E. Jericho Turnpike (631) 479-2699 www.jaguarhuntington.com www.landroverhuntington.com
JAGUAR LAND ROVER SOUTHAMPTON 345 Hampton Road (631) 479-3909 www.jaguarsouthampton.com www.landroversouthampton.com
Showrooms are operating by appoint�ent only to accommodate social distancing g�idelines.
50% OFF ANY SERVICE, UP TO $200 OFF†
HERALD - Holiday Gift and Dining Guide - November 26, 2020
40
1110181
COMPLIMENTARY PICK-UP AND DELIVERY AVAILABLE FOR SERVICE APPOINTMENTS *2020 Land Rover Range Rover Evoque SE Courtesy Vehicle 39-month lease based on STK#17220RL, MSRP $55,278, with 3,300 miles; $4,149 due at lease signing includes $2,995 down payment, $259 first month's payment and $895 bank fee. Excludes tax, tag and registration. $0 security deposit required. Lessee responsible for insurance, maintenance, excess wear and excess mileage over 5,000 miles per year at $0.30/mile. Subject to available inventory & approval of primary lending source with a FICO score of 750 and above. Price includes all manufacturer to dealer incentives. Must take delivery by 11/30/20. Dealer not responsible for type or photo errors. Images shown are examples only and may not reflect exact vehicle color, trim, options, pricing or other specifications. † Coupon cannot be combined with any other offer. Must present coupon at vehicle check-in. Limit one coupon per person. Coupon does not apply to prior purchases. Offer expires 12/31/20.
To Advertise : 516-569-4000