a blank slate media / litmor publications advertising section • july 27, 2018
34 SUMMER DINING DINING • Blank Slate Media Newspapers, Friday, July 27, 2018
TOO HOT TO COOK?
SUMMER SPECIAL… 1/2 Doz. GARLIC KNOTS WITH ANY ORDER (Picked up or Delivered over $15)
AUTHENTIC ITALIAN CUISINE Where You Always Taste The Difference! FINEST INGREDIENTS • GREAT SERVICE
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Choice of Appetizer and Entree Coffee & Dessert Monday-Friday
Choice of Appetizer and Entree w/Side Coffee & Dessert Sunday-Thursday
13.95 21.95 2.00 Off Any Pie
Not valid on deliveries. Not to be combined with any other offers. Exp. 8/31/18
CATERING Available in our Party Room
Now Serving Homemade Italian Gelato To us, Cugini is home…so you are more than a customer. You are a friend who comes to visit. We extend our welcome to you as a guest in our home. Like us on facebook. Check out our daily specials. WE DELIVER
Family owned and operated since 1992.
432 Jericho Turnpike, Mineola, NY 11501
516-248-7770 • www.cuginispizza.com OPEN 7 DAYS Mon-Thur. 11-10, Fri. & Sat. 11-11, Sun. Noon-10
Outdoor dining restaurant tips “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 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. • 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.
Blank Slate Media Newspapers, Friday, July 6, 2018 • SUMMER DINING GUIDE
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Freshen up warm weather cuisine When 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.
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BURGER 2018
LOBSTER ROLL
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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.
FINE FOOD. FAST DINING. 524 Jericho Turnpike • Mineola, NY 11501 at Herricks Road next to Panera Bread
WE DELIVER! (516) REX-BRGR (739-2747) See our menu at www.the-rex.com
36 SUMMER DINING DINING • Blank Slate Media Newspapers, Friday, July 27, 2018
Farm-to-table is changing the restaurant business
F
arm-to-table is a movement that promotes serving local products, preferably food and beverages acquired directly from a producer. Farm-to-table eateries source ingredients locally as much as possible, and diners are increasingly expressing a preference for these establishments. According to the National Restaurant Association’s “What’s Hot in 2015” survey, locally sourced meats and seafood, locally grown produce, environmental sustainability, and natural ingredients/minimally processed foods were among the most popular food trends. Farm-to-table establishments reduce carbon footprints by cutting back on the amount of resources necessary to get food from the farm to the restaurant. The farm-to-table movement began as a countermeasure to big agriculture and chemically controlled produce. Although there is no hard data on just how many
restaurants can be considered farm-totable, organic farming in general is big business. In its 2014 Organic Survey, the U.S Department of Agriculture’s National Agriculture Statistics Service reported that sales of organic products increased by 72 percent since 2008. California, Washington, Pennsylvania, Oregon, and Wisconsin were the top five states for organic farming, accounting for 78 percent of organic sales in the United States at the time of the survey. Supporting farm-to-table establishments can benefit the planet, but consumers should know that there are additional advantages to patronizing such businesses. · Support for local businesses: Local restaurateurs who embrace farm-totable can support and promote other local operations. Restaurants can help farmers by purchasing excess crops or simply providing the demand for
Fresh, local foods are the hallmark of farm-to-table restaurants. farmers’ products. · Greater control over ingredients: In some instances, chefs can travel to nearby farms during harvest to personally select items for their restaurants, ensuring excellent quality. · Better taste and quality: Fresh food is picked at its peak instead of being forced to ripen during a long journey. This typically translates to more flavorful foods. · Evolving and updated menus: Because
farm-to-table means sourcing in-season ingredients, restaurants must have fluid menus that change based on the availability of ingredients and fishing and harvesting quotas. This can lead to greater variety and prevent menus from becoming dated or overly familiar. Hyper-local sourcing that fuels farmto-table operations continues to be an in-demand restaurant trend. Diners can rest easy knowing that patronizing such establishments benefits both the environment and the local economy.
LET US CATER YOUR NEXT PARTY or EVENT! FRANTONI’S • 747-3413
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With Coupon Not Combinable Expires 8/15/18
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With Coupon • Not Combinable Expires 8/15/18
FRANTONI’S • 747-3413
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Too Hot To Cook? We Deliver All Day Everyday!
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Blank Slate Media Newspapers, Friday, July 6, 2018 • SUMMER DINING GUIDE
FRESH
&
GET IN THE SPIRIT OF SUMMER Wine Tasting
FLAVORFUL
Shop Your Neighborhood Wine & Liquor Store!
From Everyday Deli Items to Gourmet Catering…we have it all! Off Premise Catering for any Special Event. • Featuring Our Hot & Cold Buffet!
Family Owned & Operated - 1999
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Breakfast Special FREE COFFEE
Any Case of Wine 1.5L
For In-Store Use Only
K&W Liquors Franklin Sq. 516-326-7721
W/Any Sandwich
W/coupon. Expires 8/31/18
$
10% OFF Any Catering
(Over $100) W/coupon. Expires 8/31/18
HYDE PARK DELI
783 Hillside Ave New Hyde Park, NY 11040
Catering Open: M-Thurs. 7am-4pm, Fri.-Sat. 7am-3pm, Closed Sun.
37
1 OFF
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Any Purchase
Any Purchase
For In-Store Use Only
For In-Store Use Only
For In-Store Use Only
K&W Liquors Franklin Sq. 516-326-7721
K&W Liquors Franklin Sq. 516-326-7721
K&W Liquors Franklin Sq. 516-326-7721
W/coupon. Sales tax not included. Vaid on in-store purchase only Offer Exp. 8/24/18
W/coupon. Sales tax not included. Vaid on in-store purchase only Offer Exp. 8/24/18
of $75 Or More
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of $100 Or More
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W/coupon. Sales tax not included. Vaid on in-store purchase only Offer Exp. 8/24/18
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kandwliquor.com
kandwliquors.com
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A MODERN AMERICAN KITCHEN || TAP ROOM
LUNCH || DINNER || SUNDAY BRUNCH || EVENTS meed d am NNa
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- Open Daily, 7 Days a Week -
38 SUMMER DINING DINING • Blank Slate Media Newspapers, Friday, July 27, 2018
Food safety tips for grillmasters W
armer temperatures lead to an increase in outdoor dining. Grillmasters anxiously wait to show off their skills while guests gravitate around the barbecue in the backyard. No matter the temperature outside or the size of the crowd around your dinner table, food safety is a concern whenever foods will be transported inside and outdoors or enjoyed in the fresh air. A survey conducted by the Academy of Nutrition and Dietetics found that, while most people realize the months of May through September are prime times for the threat of food poisoning, consumers still are not practicing correct outdoor food safety procedures. The Centers for Disease Control and Prevention says there are around 76 million cases of foodborne illnesses each year in the United States alone. Those involve hundreds of thousands of hospitalizations and thousands of
deaths. The CDC warns that people need to be even more diligent during warmer months to prevent food-related illnesses. Food safety starts at the store Food can spoil even before making its way into your kitchen. When food shopping, put the cold and frozen items on your list in your cart last. This will help keep them fresher longer. Always use plastic bags to protect other foods against raw meat or poultry juices that can leak. Bag these items together at checkout so that you’ll know to immediately put all of the perishable items away when you get home. Some people invest in insulated, reusable tote bags that can keep cold food cold on the ride home. Even if you use such bags, always head directly home after food shopping; do not stop along the way and leave food in a warm car where it can quickly spoil.
Safety around the grill
Outdoor buffet tips
Preparing foods involves avoiding crosscontamination between uncooked and cooked foods. That means switching utensils so that bacteria will not transfer from uncooked or partially cooked food to fully cooked food.
Food also needs to be protected once it is served. Use ice or coolers to keep cold salads and condiments at at least 40 F. Foods should not remain outside in hot weather of 90 F or above for more than one hour. The maximum time food should be kept sitting out is two hours, says the USDA.
Use a cooler to keep refrigerated foods cold until it’s time to put them on the grill if you’re cooking away from home, such as at a public picnic site. Otherwise, wait until the grill is hot and ready before bringing out foods that need to be cooked. Rely on a cooking thermometer to test the internal temperature of foods to ensure they reach temperatures that will kill bacteria or other pathogens. Hamburgers should reach 160 F and chicken breasts 165 F. When reheating fully cooked meats like hot dogs, grill to 165 F, or until steaming hot. Discard any unused marinades so that they do not contaminate cooked foods.
OMEGA DINER
ur O y o j n E & n I Come Diner! SERVING BREAKFAST, LUNCH & DINNER d e t a v o n e R ly w e N
Keep hands and utensils clean at all times. This way you do not transfer any germs onto safe foods. If a fresh water source is unavailable, keep hand wipes or disinfecting gels at the ready to clean up before eating. Clean up well Promptly clean all serving platters, utensils and cutting boards if they have been in contact with raw food juices. The FDA even recommends that you sanitize your cutting board with chlorine bleach, and replace it if the surface gets worn and difficult to clean. Outdoor cooking and dining are quite popular. Following safety precautions can go a long way toward preventing foodborne illnesses.
Too Hot to BBQ at home?
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Blank Slate Media Newspapers, Friday, July 6, 2018 • SUMMER DINING GUIDE
Free up your summer with time-saving tips S ummertime is all about enjoyment, whether that means taking a vacation, spending time on the beach or enjoying the company of family and friends at parties and on patios. With so many fun things to do, who wants to stay cooped up indoors with housework and a to-do list? Make sure you’re able to take advantage of everything the season has to offer with these tips that can help you spend more time under the sun. Avoid shopping on weekends. If you work a typical nine-to-five schedule, you probably do your grocery shopping and home renovation store visits on the weekend because it’s when you have more time on your hands. Since that’s true for most people, you’ll face longer trips and more crowded spaces. Try to carve out some time on a weekday evening, especially Monday or Tuesday, and you’ll free up precious weekend time and avoid long lines. Simplify meal prep. Don’t sacrifice
eating healthy, nutritious food when you’re pressed for time. Instead, look for low- or no-prep meal options like Mann’s Nourish Bowls at the grocery store. These ready-to-eat single-serve meals feature superfood veggies like sweet potato, kohlrabi and kale. Developed by chefs, the bowls are ready in just a couple of minutes in your microwave. Serve as a standalone meal or as a base with your favorite protein. Clean as you go. When it comes to keeping your home clean and organized, it pays to do a little bit at a time rather than spend a whole day or weekend on chores. Wipe down your shower after each use to avoid the build-up of mold and mildew. Dust surfaces in your closet regularly to keep items and clothes clean longer, and wipe kitchen surfaces while cooking. Regular maintenance goes a long way towards keeping your home tidy and ready for spur-of-the-moment summer gatherings.
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GRAND OPENING! GOOD FOOD…GOOD FEELINGS! “Where Atmosphere, Decor & Quality Food Meet!”
10% OFF $2 OFF ANY ORDER
ANY LARGE PIE
DINE-IN ONLY WITH COUPON Not to be combined w/any other offer or coupon. Exp. 8/31/18
PICK-UP or DINE IN WITH COUPON Not to be combined w/any other offer or coupon. Exp. 8/31/18
HOURS: Mon-Fri 10am-9pm, Sat.11am-9pm. Closed Sun.
LUNCH | DINNER | CATERING
228 Old Country Rd., Mineola/Garden City
516-248-6390/6391
BURGERS • SALADS • SANDWICHES KIDS MENU • EVENTS
COOLMESS IS LONG ISLANDS ONLY RESTAURANT WHERE YOU CAN MAKE YOUR OWN ICE CREAM!
LUNCH • DINNER • DESSERT MONDAY: CLOSED
• TUESDAY-WEDNESDAY: 12:00-8:00 THURSDAY: 12:00-9:00 FRIDAY-SATURDAY: 12:00-10:00 • SUNDAY: 12:00-9:00 1512 OLD NORTHERN BLVD., ROSLYN, NY 11576 • (516) 801-2665
40 SUMMER DINING DINING • Blank Slate Media Newspapers, Friday, July 27, 2018
For use towards your purchase of $100 or more. Excludes Holidays. Non-combinable. Expires 7/31/18.