guide to
a blank slate media / litmor publications advertising section • july 1, 2016
S2 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
V H Q
V H Q
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178 Middle Neck. Rd., Great Neck. NY 516-304-5055 We deliver
www.mumbaigrillny.com
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S3
S4 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
index to advertisers guide to
Mumbai Grill..................................................... Page S2 Jonathan’s Restaurant & Lounge.................. Page S3 Sushi Republic................................................. Page S4 La Parma Italian Restaurant.......................... Page S5
(1) FREE
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DRAFT BEER 16 oz.
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Williston Times • Great Neck News New Hyde Park Herald Courier Manhasset Times • Roslyn Times www.theislandnow.com
Katerina’s Ristorante Italiano........................ Page S7
SAPPORO With All-You-Can-Eat Lunch or Dinner (Mon-Thurs.)
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Sangria 71......................................................... Page S6
Pearl East......................................................... Page S9 MP Taverna...................................................... Page S11 Bosphorus Cafe Grill.....................................Page S12 Davenport Press Restaurant.......................Page S23 efresh...............................................................Page S14 Mikawa Japanese & Korean Restaurant.....Page S15 Ayhan’s Shish-Kebab.....................................Page S16 Attillo’s Pizza..................................................Page S16 Mineola Eats....................................................Page S16 Little Neck Beverage......................................Page S17 Mineola Diner..................................................Page S18 Guajiro Cuban Cuisine...................................Page S19 Polito Bakery..................................................Page S20 Vinoco Wine Bar & Tapas Restaurant.........Page S21 Traverna 38.....................................................Page S21 Omega Diner...................................................Page S21
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3365 Hillside Ave., New Hyde Park, NY 11040
516-747-3377 / 516-747-2377 fax: 516-747-1677 • OPEN 7 DAYS www.sushirepublicny.com
Red Maple Market..........................................Page S22 Harry’s Hilltop................................................Page S23 Piccola Bussola Ristorante.......................... Page S24 Ayhan’s Fish on Main American Grille......Page S25 Cugini Pizzeria & Restaurant......................Page S25 Grimaldi’s Pizzeria........................................Page S26 B.K. Sweeney’s Uptown Grille.................... Page S27 City Cellar Wine Bar & Grill.........................Page S28 Cover photos courtesy of Jonathan’s Restaurant & Lounge
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S5
First Original Family Style Restaurant On Long Island
Wednesday Is Lobster Night 3lb Lobster For 2
Tuesday - Live Music and Happy Hour
Fra diavolo - Marinara Oreganata - Broiled - Steamed With House Salad and Pasta
at La Parma in Huntington
$69.95
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At Our Williston Park Location
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In La Parma In Oceanside
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Private Party Room Available For Any Occasion Birthday, Communion Confirmation, Graduation Engagement, Wedding Bridal Shower, Baby Shower Presentation
Williston Park: 516-294-6610 Huntington: 631-367-6360 Port Washington: 516-439-4960 Oceanside: 516-763-1815
Visit us online: www.laparma.com
S6 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Outdoor dining restaurant tips ensure you will have a spot at your favorite restaurant, call ahead and reserve a table. Otherwise, you may have to wait quite a while for a table to become available or be forced to sit inside.
“Dining out” takes on an entirely new meaning in temperate climates or when summer arrives. Rather than being cooped up inside for meals, diners flock to cafes and restaurants that boast al fresco seating to enjoy a bit of scenery and fresh air with their meals. When the sun comes out and the breezes are warm, blooming gardens and trellis-covered restaurant patios can be ideal dining spots to grab a
meal. Good food combined with a hearty dose of fresh air can make everything from a cappuccino to a hamburger taste better. Considering the best outdoor-dining spots can fill up quickly, and enjoying a meal outside takes a bit of finesse, follow these tips to make the most of any outdoor-dining experience. • Make a reservation. Outdoor seating is not always easy to get. To
• Scout out restaurants beforehand. If you are hoping to try a new restaurant that boasts outdoor dining, plan a visit to see the layout of the space. Many restaurants, even those without ample outdoor space, cater to the outdoor-seating crowd, even if their outdoor dining area is limited to a handful of cafe tables placed near the curb. Unless you want to spend your meal with pedestrians walking by or inhaling car exhaust fumes, visit the restaurant ahead of time to ensure that the outdoor seating is more amenable to an enjoyable meal. • Choose restaurants with overhead coverage. It is one thing to want to eat outdoors, and entirely another to be subjected to the wrath of Mother Nature. An outdoor seating area should be comfortable, offering the best blend of fresh air and ample protection from the elements. Umbrellas or a covered patio can provide shelter should it start to drizzle or you need relief from the summer sun.
• Don’t assume an outdoor restaurant is pet-friendly. Just because there are outdoor tables does not mean you can bring your pooch along. If you will be spending the day with your dog and then want to enjoy a lunch or dinner outdoors with your pet, verify that a restaurant is pet-friendly before meal time. Do not leave a dog unattended in a hot car and waiting for you to finish a meal should you discover the restaurant is not pet-friendly. • Expect some uninvited guests. Dining outside means bees, flies, birds, and other animals. Those who are deathly afraid of all buzzing insects may want to eat indoors instead. • Check for a dedicated outdoor waitstaff. Unless there is a waitstaff assigned to outdoor seating, you may spend more time than you anticipated waiting for service outdoors. Waiters may not realize you are outside, and it can be easy to forget about patrons who are not seated in the heart of the restaurant. Restaurants accustomed to serving guests outdoors will have staff assigned to outdoor seating areas, particularly during busy times of the day.
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News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S7
Modern Italian Cuisine
Katerina sends out first-class food, deftly prepared and expertly served! Peter Gianotti Newsday Review 6/24/16 The majority of the dishes sing and the atmosphere provides a refreshing break from the more sleek and trendy restaurants in the area. Joanne Starkey NY Times 6/12/16 Introducing our Sunset dinner Sunday/Tuesday/ Wednesday/Thursday from 5 to 6.30 3 courses 32 dollars Private Parties for up to 110 Gluten Free Pasta is available upon request Want great news and offers sent to your phone? Text Katerina TO 41411 20 South Station Plaza, great neck, ny 11021 • 516-466-0000
S8 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Entertain with the environment in mind of more traditional and less eco-friendly options. Don’t go disposable. Disposable place settings and utensils might be more convenient when hosting a large gathering, but such products are unnecessarily wasteful, especially if they are not made from recycled materials. When hosting, use your own reusable dinnerware. It might not be quite as convenient as disposable products, but such dinnerware is more eco-friendly, especially if you wash the dirty dishes in the dishwasher rather than hand washing them after the party. The latter cleaning method is more laborious for you, and it even wastes more water. Living an eco-friendly lifestyle is a goal for many people. Whereas little thought was given to protecting the environment in the past, nowadays men, women and children alike recognize the impact their behavior has on the immediate and long-term future of the planet. Though some eco-friendly men and women may feel as if they have exhausted the ways in which they can live a more environmentally conscious lifestyle, there are always new ways to consider to protect the environment in everything you do. For example, hosting a party for family and friends can be a great opportunity to have some
eco-friendly fun. The following are a few ways party hosts can entertain with the environment in mind. Serve organic foods and beverages. One of the easier ways to turn a party into an eco-friendly affair is to serve organic foods and beverages. Visit your local farmer’s market for fresh and locally grown organic foods. Organic foods are healthier for the environment and may even be healthier for your guests as well, while locally produced products have a much smaller carbon footprint than products imported from afar. When choosing beverages, opt for organic wines, teas and juices instead
Opt for e-vites instead of traditional invitations. Many people, even those not consciously trying to be more ecofriendly, have embraced the convenience of e-vites when inviting friends and family to a party. But e-vites are as eco-friendly as they are convenient, saving the paper used for the invitations and the envelopes they’re sent in as well as the fuel it takes for the postal service to deliver each invitation. If you must use traditional paper invitations, choose invitations made from recycled or sustainable materials. Location, location, location! Location is everything in real estate, and the
same might just be true when hosting an eco-friendly party. When choosing a location for your next get-together, find one that’s convenient to everyone who plans to attend. This reduces the heavy toll that traveling can take on the environment, and your guests and you will be happy that no one had to travel far and wide to make an appearance. If you plan to have your party at a venue, look for a facility that’s certified as eco-friendly. Such facilities might have been constructed predominantly with eco-friendly materials or they may employ more efficient electronics throughout the building in an effort to reduce the venue’s carbon footprint. Take the party outdoors. Another way to entertain with the environment in mind is to take your party outdoors. Make use of a sunny day by moving the festivities outdoors, where you won’t need to turn the lights on to see your guests and where you can serve cold foods or foods prepared on a charcoal grill to further reduce your reliance on electricity and gas. Hosting a party and doing so in an environmentally conscious way is easier than many party hosts initially think. A few creative touches can enable your party to be as eco-friendly as it is fun.
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LOCATED AT THE CORNER OF JERICHO TPKE.
Between Nassau Blvd. & Marcus Ave. in the New King Kullen Shopping Center
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S9
S10 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Dinner party dos and don’ts
party. This is especially true when hosting a large dinner party because you will have to prepare a much larger meal than usual. So don’t worry if the meal is served later than you had planned.
DO make a list and check it twice. In the days leading up to your party, make a list of ingredients you will need to prepare the meal. Once that list has been made, check your refrigerator and pantry to make sure you have enough of everything to prepare the meal on the scale it needs to be prepared. After you have made your list and checked your pantry, read the recipes again just to make sure you didn’t forget anything before you head to the store to buy whatever you need.
H
osting a dinner party is no small task. First-time hosts tasked with hosting a dinner party for family and friends may not realize just how big a commitment such an undertaking can be. As a result, hosts often find their first dinner party to be somewhat overwhelming. But dinner parties need not be an exercise in crisis management. In fact, first-time and even veteran hosts can put the following dos and don’ts of dinner parties to good use to ensure their turn as host goes off without a hitch.
DO serve your specialty. While experimenting with new recipes is part of the joy of cooking, such experiments are best avoided when hosting a dinner party. Instead of trying a new recipe, serve a dish you have prepared numerous times in the past. Making such meals is like second nature to home chefs, and that can greatly reduce the stress of hosting a dinner party. DON’T worry if it takes longer to serve a meal than you planned. Even if you are making a dish you have prepared dozens of times in the past, expect things to move a little more slowly when hosting a dinner
DON’T ask guests to bring essential items. While guests will often volunteer to bring certain items, it’s best that hosts don’t ask guests to bring anything essential to the meal. That’s because guests might be late, which can delay the meal, or they might just forget, forcing hosts to make lastminute trips to the grocery store. Guests can bring items, but it’s ideal if they bring items you won’t need to serve the meal, such as a bottle of wine or even pre-made desserts. DO ask guests if they have any dietary restrictions. Many guests, especially older guests who might be managing certain health conditions, might have dietary restrictions that govern what they can and cannot eat. Ask guests to let you know if they have any such restrictions, and if those restrictions are foods they can’t eat or simply foods they don’t want to eat.
That’s an important distinction that can make a host’s job easier.
DON’T make meals that require a specific taste. Certain types of cuisine are destined to produce mixed responses, and hosts should avoid such foods so no one is forced to dine entirely on appetizers and dessert. For example, Indian cuisine tends to be very spicy, and not everyone likes their food to pack such a potent punch. Stick to cuisine that is flavorful but not so extraordinary that it may upset the stomachs of your guests who don’t often indulge in such foods.
DO start early. In addition to preparing your entrée earlier than you would when making dinner for your family, start preparing sides or other parts of the meal in advance when possible. Some recipes include storage instructions for chefs preparing meals in advance, so heed those recommendations to take some of the pressure off come the day of your party.
DON’T go overboard. While it may be tempting to stun your guests with a sevencourse meal, aiming too high may lead to disaster. A simple meal with an easily prepared appetizer, a delicious entrée and a light dessert will make for a memorable evening for everyone, and your guests will appreciate both your efforts and the time they get to spend with you throughout the night. Hosting a dinner party is a thoughtful gesture that should be fun. While hosting can be stressful, following a few tricks of the trade can make hosting duties that much more manageable.
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S11
Live Music, Tiki Style Cocktails, Rooftop Dining
Summer Sun in the
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Wednesday 4pm-10pm Thursday & Friday 4pm-7pm Saturday & Sunday 3pm-6pm
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Friday Starting at 9:00pm
Jazz Brunch
Saturday & Sunday 12pm-3pm 1363 Old Northern Blvd. Roslyn, NY 11576 (516) 686-6486 info.roslyn@mptaverna.com www.michaelpsilakis.com @mptaverna_ny
S12 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Dining out D still possible even if you’re on a diet
ining out at a restaurant is a treat for many people, while for others it’s a way of life. On-the-go professionals often find that dining out is simply more convenient than cooking at home. However, large portion sizes and dishes that tend to contain a lot of sodium and fat can make dining out less healthy than eating at home, which is a concern for those men and
women who want to shed a few pounds.
But dining out does not have to be done at the expense of your waistline. The following are a few ways dieters can still enjoy their favorite restaurants without having to worry about their weight. • Order foods that are broiled, boiled or roasted. Foods that are broiled, boiled or roasted tend to be healthier
than foods cooked in other ways. When ordering your meal, ask that oils be used sparingly if not removed completely. When foods look somewhat greasy, dab them with a napkin in the same manner you might dab the grease from a slice of pizza. • Don’t fill up before your meal arrives. Once you have been seated, skip the unending bread basket, forgoing this free appetizer altogether or asking for raw vegetables instead. When fellow diners order potentially fattening appetizers, ask to have a side salad with low-fat dressing on the side instead.
• Leave a little behind on your plate. Restaurant portions can be substantial, so don’t feel as if you need to finish your entire meal. You can always ask the waiter to pack up what you have left behind, or, when ordering, ask if the restaurant offers smaller portions at lower prices.
• Skip the dips and dressings. Many condiments can add unwanted calories to a meal, making even a healthy entree a calorie-laden meal that’s best avoided. For example, a salad covered in creamy Caesar salad dressing can take away from the overall
nutritive value of the salad. Don’t be afraid to ask for substitutions or simply ask to have dressings put on the side so if you must indulge you can do so without going overboard. • Eat in the hours leading up to your dinner. Low-fat snacks eaten throughout the day will reduce the likelihood that you will overeat at the dinner table. Drink a tall glass of water and enjoy some lowcalorie fruit so you won’t be famished once you arrive at the restaurant.
• Avoid buffet-style restaurants. Many people cannot help but overeat at buffet-style restaurants, where the size of a typical spread can make it hard for dieters to stay disciplined. If you must eat at a buffet-style restaurant, choose healthy fare like salad and steamed vegetables.
• Look for a low-calorie menu. Many restaurants now supplement their existing menus with a menu of low-calorie fare for those customers who want to eat out but want to do so without abandoning their diets. When visiting a restaurant, stick to ordering from the low-calorie section of the menu. The food will likely be just as delicious, though not as dense or as large.
“Taste of Mediterranean”
Turkish Restaurant “One of Newsday Long Island top 100 restaurants in 2015”
Lunch - Dinner - Catering Outdoor Seating Open for Private and Corporate Events Take Out & Delivery 138 Shore Road, Port Washington, NY 11050 Free Dessert One Per Table Dine-In Only
516-321-9999
For Reservations: www.bosphoruscafegrill.com
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
D
A Mineola Landmark…
AVENPORT RESTAURANT
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PRIX FIXE MENU (Up to 6 People)
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15% OFF DINNER CHECK 70 MAIN ST., MINEOLA / 516-248-8300 Valid for Dinner only - Sun.-Fri. anytime, Sat. before 5pm. For parties of 6 or under w/coupon only - Cash only. Not valid w/other promotions, on holidays, party packages or prix fixe menu. Exp. 7/17/16
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S13
S14 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Planning pointers for a fun night out on the town
P
lanning a night out on the town with family and friends can be a fun experience. Scouring the most popular hotspots and the newest restaurants falls far short of burdensome, and those tasked with such a responsibility often enjoy the opportunity to get out of the house and soak up some local culture. As fun as such planning can be, hosts must consider the needs of all who plan to attend before making any final decisions. The following are a few ways hosts can ensure everyone enjoys a night to remember for all the right reasons.
• Consider finances. Dinner at the hottest restaurant in town might sound like a grand idea, but hosts must consider if such a feast is affordable for everyone on the invitation list. Hot new restaurants or established locales where reservations are hard to come by tend to be expensive, so hosts should make sure everyone can afford such hotspots before making any reservations. Peruse menus online when looking for a restaurant, paying particular attention to the average cost of an entrée at each restaurant you’re considering. When planning a dinner for an especially large party, call each restaurant to determine
if they offer limited menus to larger parties. Many restaurants do this for parties of 15 or more, charging a set price per person, and that price is not always less expensive than it would be to dine a la carte. When necessary, find a restaurant where the cost per person is within reason so no one feels like they need to skip the night out on the town due to financial constraints.
• Choose a central location. Whether you’re getting together for a sit-down dinner or just drinks, choose a location that’s easily accessible for everyone on the guest list. Doing so increases the likelihood that guests will make it out. A location that’s near to all also allows both you and your guests to spend more time together and less time traveling.
• Choose a location that’s accessible by public transportation. In addition to finding a central location, hosts also should look for a location with easy access to public transportation. This helps guests avoid sitting in traffic, and it’s also safe when nights out on the town will involve drinking alcohol, reducing the risk that you or your guests will get behind the wheel when it’s safer to take a subway, train or cab.
hosts must consider the needs of each individual guest before making any reservations or concrete plans. For example, if the group includes a guest with a physical disability, then any gathering spot you choose must be wheelchair accessible and have wheelchair accessible restrooms. Another thing to consider is each guest’s lifestyle choices. If one guest does not consume alcohol, then try to organize a night out on the town that involves more than just hopping from bar to bar. • Solicit ideas. If you’re having trouble planning a fun night for all, solicit some ideas from those you invited. Just because you’re hosting the gathering and acting as the go-to guy or gal for those with questions about the night does not mean you can’t ask some questions of your own. Ask guests what they want to do, and remember that no idea is too
• Consider the needs of every guest. When planning a night on the town,
outlandish. If you decide to center the night around a particular activity, just make sure it’s something everyone on the guest list can participate in.
• Be specific when sharing information about the night. Once all of the plans have been made, be as specific as possible when sharing those plans. Give an address for each place you plan to visit on the night and encourage guests to make use of their cars’ GPS systems or online navigation websites so everyone gets there without any trouble. Charge your cellular phone right before you head out for the night so the phone does not die should anyone call and ask for last-minute directions or instructions. Planning a night out on the town is a fun responsibility, but also one that requires careful consideration of a host of factors.
At eFresh we offer a “Cultivate Your Own” menu A New Concept in Healthy Eats!
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News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S15
Japanese & Korean Modern
PRIVATE GROUP ROOMS up to 20 people • CATERING AVAILABLE • GIFT CARDS AVAILABLE
10% OFF
20% OFF
Any Dinner of $40 or more
Any Dinner of $100 or more
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Cannot be combined w/already special offer items. Not valid for lunch specials. Exp. 8/31/16
(dine in only)
Cannot be combined w/already special offer items. Not valid for lunch specials. Exp. 8/31/16
All Draft Beer & House Sake(s) only…
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1532 UNION TURNPIKE, NEW HYDE PARK, NY 11040 | www.mikawaNYcom
Reservation: T: 516-355-0587 / Fax: 516-355-0572 Open 7 days: Mon.-Thurs. 11:30-10:30, Fri.-Sat. 11:30-11, Sun. 12-10
Located at the Lake Success Shopping Center
S16 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
ATTILIO’S…“More than a neighborhood pizzeria”
2.00 OFF
$
ANY LARGE PIE or ENTREE Not to be combined with any other offer. Expires 7/31/16
We specialize in catering for all occasions
5.00 OFF
$
ANY DINNER OF $30 OR MORE
Not to be combined with any other offer. Expires 7/31/16
10% OFF
ANY CATERING ORDER OF $100 OR MORE
Not to be combined with any other offer. Expires 7/31/16
ASK FOR OUR CATERING MENU 96 Mineola Ave. Roslyn Heights tel: 621-1400 fax: 621-1509 www.ourattilios.com
10% OFF For All Winthrop Employees with ID (Min. Order $20.00) Exp. 8/31/16
85 Mineola Blvd. Mineola, NY 516-741-0379
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
FOUNDERS ALL DAY IPA 12 oz.
19.99
18 Pack Cans /
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
COOR or COORS LIGHT 12 oz. 20 Pack Bottles / 14.99
Mail-In Rebate - 5.00 Your Cost
9.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
SIERRA NEVADA PALE ALE
BUD & BUD LIGHT 12 oz.
36 Pack Cans / 22.99
Mail-In Rebate - 5.00 Your Cost
17.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
CORONA or CORONA LIGHT Bottles or Cans Case of 24 /
Mail-In Rebate - 4.00 Your Cost
25.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
SAM ADAMS 12 oz.
12 oz.
12 Pack /
18.99
29.99
12 Pack Bottles /
15.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
$2.00 OFF
$2.00 OFF
Your Favorite 6 Pack of Micro Beer Limit 2 Per Customer
Plus Tax & Deposit Not to be combined w/any other offer. In Store Only. W/Coupon. Exp. 7/31/16
Your Favorite Case of Soda Limit 2 Per Customer Plus Tax & Deposit. Not to be combined w/any other offer. In Store Only. W/Coupon. Exp. 7/31/16
SPARKLING ICE ALL FLAVORS
12 BOTTLES12.00
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
IMPERIAL BEER FROM COSTA RICA 12 oz.
12 Pack /
11.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
BLUE MOON
12 oz. 12 Pack Bottles / 14.99
Mail-In Rebate - 4.00 Your Cost
10.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
HOFBRAU BEER FROM GERMANY 12 Pack /
16.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
SAN PELLIGRINO Case of 15 Lg. Bottles Screw Cap
21.99 per Case
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
POLAND SPRING
40 Pack, 16.9 oz. Bottles Sale Price
6.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
S17
HONEST TEA 16.9 oz.
12.00
12 Bottles /
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
SINGHA BEER FROM THAILAND 12 oz. Bottles 6/
9.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
HOFBRAU BEER MINI KEG .5 Liter
27.99
In-Store Instant Rebate - 10.00 Your Cost
17.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
LAGUNITAS IPA 12 oz.
12 Pack Bottles /
15.99
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
3.00 OFF ANY GROWLER FILL 64oz.
Plus Tax & Deposit In Store Only. W/Coupon. Exp. 7/31/16
S18 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
How to make pizza healthier
P
izza may have had humble beginnings, but today it is one of the most popular foods worldwide. More than five billion pizzas are sold across the globe each year, and pizza accounts for 10 percent of all food-service sales. Although pizza has many positive attributes, few consider pizza a healthy meal. Laden with cheese and highcalorie meats, pizza is often referred to as a guilty pleasure. However, there are a variety of ways to make the pizza you love better for your body.
• Downplay the cheese. Pizza originated in Naples, Italy, and it has been said the first pizzas were comprised of just dough and sauce and no cheese. Restaurants that favor more authentic pizzas of the past will not rely heavily on cheese when preparing their pizzas. Instead of ordering a pizza with extra cheese, opt for minimal cheese to add just a subtle component of flavor to the pizza. Such an alteration to the recipe can reduce the saturated fat and cholesterol in pizza by a considerable amount.
• Savor the tomatoes. Tomatoes provide a bevy of health benefits. The carotenoids, specifically lycopene, found in tomatoes have a number of beneficial properties, including preventing the oxidation of LDL cholesterol. According to a report from researchers at Athens Medical School that was published in Nutrition Research, a daily 70 gram portion of tomato paste containing roughly 33 mg of lycopene was associated with an improvement in flow-mediated dilation, a measure of a blood vessel’s ability to relax. Tomatoes can help lower blood pressure, and they provide other heart benefits as well. Enjoying extra sauce on pizza and supplementing with sliced, cooked tomatoes can help make pizza healthier. • Choose whole-wheat crust. More restaurants are adding whole-grain pizzas to their menus. By switching to a whole-wheat crust, you can boost your fiber intake by as much as 50 percent. High-fiber foods help to regulate cholesterol levels in the blood and help you to feel fuller longer, reducing the likelihood that you will overeat. Fiber also helps the digestive tract by making a person more regular. Whole-grain foods have a lower glycemic index than processed grains as well, meaning they won’t cause rapid blood-sugar spikes, which can be advantageous to those with diabetes.
• Top pizza with vegetables. Instead of salt- and fat-heavy meats like pepperoni, ham or sausage, top your pizza with
fresh vegetables. Peppers, tomatoes, olives, broccoli, and spinach each deliver a wealth of vitamins and minerals, and are a great way to add more fiber to your diet. • Opt for thin-crust. Different areas of the country and the world favor different types of pizza. In the United States, New Yorkers prefer thin-crust pizza while the Windy City is synonymous with deep-dish pizza. While the debate continues as to which type of crust is better, switching to a thinner crust may have certain health benefits. Thick crusts pack more calories into each and every slice. When paired with cheese and other toppings, a slice of deep-dish pizza, while delicious, may contain more calories than is wise to eat in one sitting. Brick-oven pizza parlors generally offer whisper-thin crusts sparingly touched with cheese, sauce and basil to produce the classic Margherita pie, making such pizza a healthier alternative than New York- or Chicago-style pizza. • Pair pizza with salad. One way to make pizza healthier is to avoid overindulging. It is easy to overdo it with pizza, but try to cut your portion size in half, replacing that extra slice of pizza with a salad or side order of steamed vegetables to fill up without overindulging. Pizza is a popular food across the globe. And while pizza may not be the healthiest food, a few simple ingredient changes can make pizza a much more nutritional meal.
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News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
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S20 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Try your hand at pulled pork 1 2
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11⁄2 1 1 1 2
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P
ulled pork is a popular staple at barbecue restaurants across the country. Though it begins with lots of fat and connective tissue, the pork butt, when cooked slowly, becomes a tender, melt-in-yourmouth culinary delight. Though often made in sandwich style, pulled pork can be served in a variety of ways, including in tacos, burritos and in casseroles. Though it takes a considerable investment of time, pulled pork is worth the effort. For those who want to test their barbecue skills, consider the following recipe for “Pulled Pork With Tangy Barbecue Sauce” from Jon Bonnell’s “Texas Favorites” (Gibbs Smith).
Pulled Pork With Tangy Barbecue Sauce Serves 12 to 14 pork shoulder (Boston butt or pork butt), approximately 7 lbs. tablespoons kosher salt teaspoon ground cumin teaspoons ground coriander teaspoon chili powder tablespoon hot smoked paprika tablespoon onion powder teaspoons garlic powder teaspoon dry mustard powder teaspoon freshly ground black pepper cups apple cider vinegar, divided
Clean the pork shoulder well and pat dry with paper towels. Mix all dry ingredients together and rub liberally all over the pork. Let the meat absorb the dry spices at room temperature for 3 to 4 hours. Prepare a smoker with pecan chips and bring the temperature up to 210 F. Place a water pan with 2 cups apple cider vinegar in the bottom of the smoker. Place the pork shoulder in the smoker and cook at a temperature between 200 and 210 F for 14 hours. The smoking chips will need to be replenished every few hours. Each time the door is opened, baste the pork with the remaining apple cider vinegar to moisten. After 14 hours, remove the pork and use two forks to pull the meat apart. Serve with Tangy Barbecue Sauce.
Tangy Barbecue Sauce Makes roughly 4 cups 3 tablespoons canola oil 1 large sweet onion, chopped 1 jalapeño, seeded and diced 3 cloves garlic, minced 1 ⁄2 cup ketchup 1 ⁄2 cup canned diced tomatoes 1 ⁄2 cup apple cider vinegar 1 ⁄2 cup dry red wine 2 tablespoons turbinado sugar 2 tablespoons Worcestershire sauce 2 pasilla chiles, stems and seeds removed 5-7 shakes hot sauce 1 tablespoon honey 1 tablespoon plus 11⁄2 teaspoons molasses Juice of 2 lemons Juice of 1 orange 11⁄2 teaspoons dry mustard powder 1 teaspoon kosher salt 1 ⁄2 teaspoon freshly ground black pepper Heat the oil in a skillet over medium heat. Sauté the onion, jalapeño and garlic in oil until soft. Add the remaining ingredients and bring to a light simmer. Stir well, being careful not to burn the sugars. Simmer for 12 minutes, then puree the mixture with a stick blender until smooth. Reduce until the sauce thickens slightly and serve.
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News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S21
Greek Specialties & Fresh Seafood Daily Lunch Dinner Catering
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S22 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Hosting a kid-friendly dinner party C
hildren do not often attend dinner parties. Adults with children typically leave the kids with a babysitter when attending a dinner parties with colleagues or friends. But some hosts choose to make their dinner parties kid-friendly. This can make things easier on guests, who won’t have to go to the trouble or expense of hiring a babysitter for the night. It also can make things easier on hosts with children of their own and don’t want to add finding a sitter to their list of things to do in the days leading up to the party. Kids can add some life to a dinner party, but hosts may to employ a few strategies to ensure their kid-friendly dinner parties are enjoyable for adults and children alike.
When hosting a kid-friendly dinner party, hosts can serve youngsters a dish like pizza or macaroni and cheese to ensure they don’t complain of hunger later in the night.
• Feed the kids first. Kids can’t ignore their appetites as long as their adult counterparts, so make sure dinner for the kids is served once all of them have arrived. Choose kid-friendly fare like pizza or macaroni and cheese so kids are more likely to eat and not complain of hunger later in the evening. Feeding the kids first also makes it easier for adults to enjoy uninterrupted conversation when it’s their turn to sit down and eat. • Keep the kids entertained. Whether
it’s a movie, a board game or another distraction, finding something to keep the kids entertained throughout the night should be a priority for hosts. A selection of movies that kids can choose from might be your best bet, as films that are between 90 and 120 minutes long can keep youngsters occupied for much of the night. Let kids watch their movies in a playroom that’s separate from where adult guests will be gathering prior to dinner, and periodically check in on the kids as the night progresses. Provide some snacks like popcorn or even some candy to create a night at the movies atmosphere for kids. • Remind kids to be gracious hosts. When choosing activities for kids, remind your own children that it’s their responsibility to be gracious hosts, even if that means playing games they aren’t interested in or watching movies they have already seen. Let youngsters know in advance that if they fulfill their responsibilities at hosts they can choose how to spend the following day or weekend. • Choose an adult entrée that’s simple to prepare. No matter how well behaved kids may be before and during a dinner party, hosts should not
add to their already considerable workload by preparing an especially complicated meal for their adult guests. Keep things simple, especially if you are preparing a separate meal for the kids. Much of the stress of hosting a dinner party comes with preparing the meal, and that may only prove more stressful if you are preparing two meals while simultaneously catering to the needs of your youngest guests. • Consider hiring a babysitter. Sometimes hiring a babysitter makes sense even when mom and dad are home. A babysitter can look after the kids while the parents are elsewhere in the home enjoying a good meal and great company. Adults attending the party with their children can split the cost of a babysitter, even if he or she charges extra to look after several kids at once. Hosting a kid-friendly dinner party can make for a memorable night for parents and their children. Hosts can make the night even better by employing several strategies to make the party feel like a more traditional affair even if the kids are in the next room.
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News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
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Think outside the cereal box at the breakfast table
T
he breakfast table is where many families gather on weekend mornings to start their days with a hearty meal and some equally hearty conversation. Families who have grown tired of cereal or scrambled eggs can forgo traditional breakfast fare in favor of something a little more flavorful and unique, such as the following recipe for “Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices” from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books).
Pan-Fried Eggs and Mixed Mushroom Sauté on Toasted Sourdough Slices Serves 4
Mushroom Sauté 1¼ ounces mixed dried mushrooms 1½ cups boiling water 3 tablespoons olive oil 8 ounces sliced brown mushrooms 2 teaspoons minced garlic 1 teaspoon dried crushed rosemary Kosher salt Freshly ground black pepper Toast and Eggs 4 ½-inch-thick sourdough slices, halved if the slices are extra large 2 tablespoons unsalted butter 4 eggs Olive oil Kosher salt
Freshly ground black pepper Rosemary sprigs for garnish (optional) 1. For the Mushroom Sauté: Place the dried mushrooms in a medium bowl and cover with the boiling water. Let stand until softened, 20 minutes. Strain in a sieve lined with a double thickness of paper towels and reserve the soaking liquid. Coarsely chop the mushrooms. 2. Heat the olive oil in a medium, heavy frying pan set over medium heat. When hot, add the brown mushrooms and sauté, stirring often, for 6 minutes. Add the reserved mushrooms, garlic, rosemary, and 1 ⁄2 teaspoon salt; stir for 1 minute. Add the mushroom liquid and cook, stirring until it has evaporated, 4 to 7 minutes. Season with salt and several grinds of pepper. Remove the frying pan from the heat and cover with foil to keep warm. (The mushrooms can be prepared 1 day ahead; cool, cover
and refrigerate. Reheat, stirring, over medium heat.)
3. For the toast and eggs: Brush both sides of the bread slices generously with olive oil. Set a 10- to 11-inch by 25- to 28-centimeter nonstick frying pan over medium-high heat and, when hot, add the bread and cook until lightly browned, about 2 minutes per side. Remove the toast and cover loosely with foil. When the pan is cool enough to handle, wipe it out with clean paper towels.
4. Add the butter to the frying pan and set it over medium heat. When the butter starts to foam, break an egg into a saucer, being careful to remove any shell fragments, and gently slide it into the frying pan. Repeat with the remaining eggs. Immediately reduce
the heat to low and cook, basting the eggs with some of the butter in the pan frequently, until the whites are firm and the yolks are still soft and runny, 3 minutes.
5. While the eggs are cooking, arrange a toasted bread slice on each of four plates. Mound the mushrooms evenly over the toast. 6. Remove each egg with a spatula and arrange on top of the mushrooms. Season with salt and pepper and, if desired, garnish each serving with a rosemary sprig. Serve immediately. Cooking note: If you can’t find dried crushed rosemary, crush regular dried rosemary in an electric spice mill, or place it in a self-sealing plastic bag and roll over it with a rolling pin.
S24 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
Preparing a home for entertaining
H
osting a party at home is a cost-effective way to entertain. But inviting friends over can be a lot of work, as the host and/or hostess is responsible for all aspects of party preparation and cleanup. While party hosts often must wait until the day of the party to tackle many of their responsibilities, they can get a head start on preparing their homes for their guests.
THE CLEAN-UP It may seem counterproductive to clean prior to having everyone over, but it is a necessity if you want to present your home in its best light. The goal is to give the home the appearance of tidiness. Every surface need not pass the white-glove test, but attention should be paid to any rooms in the house where guests will be spending time.
Begin with the rooms that will be occupied the most. Ensure that they are free of clutter. If you do not have time to put every piece of décor back in its rightful place, simply put misplaced things in boxes or baskets and store them out of sight until you can sort accordingly. Quickly vacuum the main entertaining area and wipe down any dusty surfaces. While cleaning, pay special attention to the bathrooms, which will be subject to significant foot traffic. Spend ample time cleaning the bathroom because you want to present a clean, sanitary space. In the same vein, make sure the master bedroom is neat. Put on your best comforter and ensure the bed is made. Unless you lock the bedroom door, expect at least one guest to mistakenly wander into the bedroom.
SEATING You will want to have enough seats for the majority of guests to be comfortable. Expect at least 75 to 80 percent of guests to be seated at any given time while the remaining guests mingle. Your regular furniture may be able to accommodate a number of guests. If not, bring in seating. It could mean temporarily moving out bulky sofas in lieu of folding chairs. If you will be serving a sitdown meal, then you will definitely need a seat and place at the table for each one of your guests. Buffet-style meals and finger foods are often the best option when table space is limited. SAFETY AND COMFORT Investigate your home for any potential safety hazards before inviting guests. Repair any chipped concrete on
walkways and ensure that railings are sturdy so no one trips or falls. Make sure that there is adequate indoor and outdoor light if you will be hosting your event in the evening. If you will be inviting a person with mobility issues, make sure that the path between the entryway and the bathroom is free of obstructions. If you have a pet, keep in mind that some guests may be allergic to pets or uncomfortable around animals. In such instances, it is better to tuck away your pet in a quiet, out-of-the-way room for both the comfort of guests and the safety of the animal. Keep all exits and windows easily accessible in the event of an emergency. Make sure that fire extinguishers are charged in the event a candle or chafing dish sterno gets knocked over. Have a few seats available outdoors for smokers or those who want a break from the action. Preparing a home for party guests takes some patience and elbow grease. But party hosts can get a head start on preparing their home to make the day of the party less hectic.
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How to grill for a crowd
ooking over an open fire is a staple of warm-weather entertaining. Tossing some steaks or vegetables on the grill for a family dinner is usually an easy undertaking. But even the craftiest grill cooks may need to apply some tricks of the trade when grilling foods for the masses. • Cook a large piece of meat. Rather than individual burgers or chicken wings, think about barbecuing an entire pig or a roast. In many cases, the meat can be set up on the barbecue early in the morning. By the time the evening arrives, the meat should be tender and cooked through. With just occasional checking, turning and basting, this may be the most low-maintenance option when feeding a crowd. • Rent or borrow a second grill. Unless you are working on industrial-sized or commercial equipment, a standard grill may not have enough surface area to cook a lot of food at once. Find a friend or a family member who is willing to lend you his or her grill. Having twice the room means you can cook twice the amount of food. You also may be able to rent a larger grill for an event. • Precook the food. You can put bratwurst, hot dogs or burgers on the grill to partially cook them before the party, then store them in aluminum pans. When
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
S25
guests arrive, simply reheat the food to the right temperature and they’ll be hot and ready in no time. • Make steak sandwiches. Make the food go further with less work by cooking rib eye steaks or a flank steaks on the grill. Slice up the meat and serve over garlic bread with melted jack or mozzarella cheese. The result will be savory and such sandwiches don’t take much time to create. • Opt for pulled pork. Start the basics of pulled pork in a slow cooker so that the meat cooks for several hours under low heat. If you have a smoker, you can opt use that, but smokers may take longer to cook the meat and require more maintenance. If you opt for the slow cooker, transfer the meat to an aluminum pan when it is nearly done and put on the grill to impart that smoky flavor. Add more seasonings and keep warm until guests are ready to dine. • Go with hot dogs. Hot dogs are usually precooked and will heat up quickly on the grill. Their small size means they don’t take up much space and several can fit on the grill at one time. Grilling for a crowd is easier when you plan with foods that are precooked or heat up quickly. This way you can enjoy more time with your guests.
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S26 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
COAL BRICK-OVEN PIZZERIA Grimaldi’s prides itself as being the #1 ZAGAT rated pizza restaurant specializing in coal fired thin crust pizza perfected with its light crisp crust, fresh toppings, and handmade mozzarella. The experience coupled with the warm ambiance of our dining room and full service bar has become the perfect spot to be enjoyed by family and friends every day of the week.
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Freshen up warm weather cuisine hen the weather is warm, many people are inspired to expand their culinary horizons and look for foods that are light, fresh and satisfying. Although warm-weather cooking may call to mind backyard barbecues, there is much more to seasonal dining than charbroiled frankfurters and beef patties. Taking a fresh approach to cooking can yield a number of new and innovative meals. Cool down When the temperature is high, few people want to fill their stomachs with heavy, hot foods. Instead of cooking up a batch of stew, reinvent recipes for a warm-weather spin. For example, experiment with chilled soups. Borscht is a beet-based soup of Eastern European origin that is very often served cold. Other vegetables or fruits can be pureed and served as a cold summer soup. Gazpacho, a Spanish tomato-based soup, is the most widely known cold soup. However, cucumber- and avocado-based soups and creamed vegetable soups also can be enjoyed chilled. Embrace salads While salads may be relegated to side dishes for most of the year, they tend to take center stage when the weather is warm. The addition of fresh berries, grapes or raisins can lend a different flavor to salads. Think about topping salads with grilled fish or chicken to add more substance to salads serving as entire meals. Rather than using heavy dressings that may end up covering the delicate flavors of lettuce leaves and other greens, use vinaigrettes made from citrus fruits to add both sweetness and tartness to dishes.
Savory sandwiches Who says sandwiches are only for lunch? When the weather is warm and families are busy hurrying here and there, sandwiches make for fast and portable meals. Grilled vegetables paired with grilled mushrooms can make hearty, satisfying sandwiches that are relatively low in calories. Previously grilled chicken can be shredded and turned into chicken salad when mixed with Greek yogurt and apple cider vinegar. Even standard cold cuts can be given a new twist when turned into cold-style reubens by being topped with cole-slaw or chilled sauerkraut on gourmet slices of herbed bread. Pastas and casseroles Much as warm-weather soups can be served cool, so can pastas and casseroles. Pasta is a versatile food that can be paired with traditional salad ingredients or mixed with vegetables or dressings to make a variety of different dishes. Baked casseroles can be served at room temperature for pot-luck meals in the yard or brought along when visiting friends and family. Chunks of mushrooms, summer squash, eggplant and garlic can be sauteed and baked together to make a hearty and flavorful vegetable casserole. Seafood Lobster, shrimp and clams can be harvested from the coast and then cooked on the grill or over an open fire. For those who want chilled seafood, opt for shrimp cocktail or head out for a sushi and sashimi meal at a local restaurant. Warm-weather dining means exploring different flavor options to find lighter fare.
News Times Newspapers, Friday, July 1, 2016 • Summer Dining Guide
Quench guests’ thirst with this healthy concoction F
ew foods are as synonymous with a particular season as watermelon is with summer. For many people, a backyard barbecue or picnic in the park is not complete without a refreshing slice of fresh watermelon. But while watermelon is most often associated with dessert at warm weather soirees, this beloved fruit is much more versatile than that. For example, watermelon can be used to make a refreshing beverage for guests of your next outdoor gettogether. Easy to prepare and ideal on warm afternoons and
evenings, the following recipe for “Pressed Watermelon With Basil Water” from Brian Peterson-Campbell’s “Cool Waters: 50 Refreshing, Healthy, Homemade Thirst Quenchers” (Harvard Common Press) is sure to cool down your guests. Pressed Watermelon With Basil Water Makes 6 servings 4 cups watermelon 6 to 8 large basil leaves 1/4 teaspoon white wine vinegar 4 cups chilled still water Pinch of sea salt
1. Combine the watermelon chunks and basil in a colander placed over a large bowl. Using a metal ladle or spoon, press the watermelon to extract as much juice as possible (the remaining pulp should be fairly dry). 2. Season the juice with the sea salt and vinegar and strain through a fine-mesh sieve into a large pitcher. Add the water, stir and serve. Food pairings: Grill chicken or fish, feta and tomato salad, shortbread cookies Chef’s tip: Use yellow watermelon for an unexpected twist.
S27
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S28 Summer Dining Guide • News Times Newspapers, Friday, July 1, 2016
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