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ET Week Dix Hills

OCTOBER 2021

etweekmedia.com

LIFESTYLE • FOOD • FEATURES

Dix Hills/S. Huntington/Melville

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l FOODIE VUE 317 Main Street An inside look on 317 Main Street in Farmingdale. l MARKETING Digital vs. Traditional The importance of print magazines and how they continue to influence in today’s world. l THE BAKING COACH Fondant Ghost Cupcakes A creative yet delicious dessert worth making for Halloween. l PUBLISHER’S LETTER It’s Our 30th Birthday! A special thank you for allowing us to serve you. l HOME & GARDEN Prepping Your Garden for Winter Great tips to winterize your space for when Spring arrives. l HEALTH & WELLNESS Natural Immune Support Simple daily habits that support a healthy lifestyle. l OUT & ABOUT Halloween Happenings Where and when to go if you’re looking for a good scare. l FASHION & BEAUTY Fall Shoe Trends 2021

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The most versatile, joy-inspiring, outfit-changing items in a woman’s closet. l DISHIN WITH DENISE Falling For…Chile Relleno Casserole A warm and satisfying meal that embraces the new season of colors, textures and flavors. l LET’S EAT An Inside Look on Fine Local Restaurants l FOOD & DRINK WITH JOANNA Copenhagen Bakery & Café of Northport Long Island’s most underrated hidden treasure and some favorites from their menu.

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ET Week Publications, Inc. dba, ET Magazine, ET Week Media. 100% Direct Mailed Via US Postal Service. ET Week Publications, Inc. has the right to reject any advertisements or editorial at its’ own discretion. The views, opinions, strategies expressed by any author of editorial or advertisements displayed by business owners contained in print or on line are the views of the writer. They do not reflect the views, opinions or strategies of ET Week Publications, Inc., nor does the publisher make any claims as to their accuracy, completeness or validity published and will not be held liable for any errors, omissions, or delays in information or any losses, injuries or damages, arising from its’ display or use. It is recommended by ET Week Publications, Inc. that the individuals consuming the content found in print or on our website or before engaging in any transaction with any business owners’ advertisement, should do its’ due diligence and consult a professional or perform its’ own research before making any decisions on any content or display advertisement published by ET Week Publications, Inc. or its’ writers. ET Week Publications, Inc. reserves the right to delete, edit, or alter in any way editorial deemed to be offensive, defamatory, threatening, in violation of trademark, copyright or other practices otherwise found to be unacceptable.

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reality is, it reaches only about 3% of the 3-5 square mile radius of a business. As a result, the demand for print media at ET Magazine continues to grow. All aside, we ask that you support local businesses where you live. I realize that on-line shopping is a prominent part of our lives, but we should be doing everything we can to shop local first. Give the local store owner the first chance for your business. On-line stores do not make donations to the high schools, local businesses do. On-line businesses do not employ people who need to work close to home, like the college student, single parent or senior citizen, local businesses do. Local businesses are the backbone of our towns, so please give them the first chance to make the sale. We’ve had the privilege of working with so many small businesses who are largely responsible for our existence and we thank you for it. To our wonderful contributing writers that have made ET Magazine a go to source for entertainment, we could not be more grateful for your dedication in making ET what it has become today. To our loyal readers, who have embraced our magazine and continue to express their appreciation by patronizing our advertisers, we are indebted. Lastly, we are blessed with an incredible team at ET that has worked tirelessly through one of the most challenging periods in our history. Without their dedication and enthusiasm, it would have been impossible to succeed period! Thank you for allowing us to serve you, as we look forward to more new and exciting things to come.

This issue marks three decades of delivering the most informative local direct mail magazine in our market. When you consider the unprecedented event of Covid-19, it makes this anniversary a special one. In spite of the adversity, ET remains standing amongst the strength and courage of our fellow business owners and for that, we could not be more grateful. After publishing for 30 years, there is so much to be thankful for. From our humble beginnings as a free tv guide picked up at supermarkets, our mission has always been to enhance the “user experience” of our printed magazine, so we can provide our advertisers with better than average results. Visit our new site etweekmedia.com and you will soon realize how we have been able to deliver even greater value to our readers. Here, you’ll find our digital editions, an abundance of content, including places to go, things to do, advice columns on fashion, health and wellness, personal development, travel, restaurant reviews and plenty of recipes, all brought to you by our talented staff of contributing writers. Improving reader engagement has always been the hallmark of our success, thus providing more opportunities for local businesses to connect with their targeted audience. By no means are we taking our foot off the print pedal. Traditional media at ET remains an integral part of our customer’s marketing plan. ETs high impact, content driven magazine continues to remain a vital source for local merchants to penetrate their targeted market with blanket coverage. Digital advertising companies that provide marketing services continue to be challenged to perform for small business. Advertising on Facebook or Instagram may seem to be the thing to do, but the

God Bless Marc Piperno, Publisher ET Magazine

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system via muscle movement. However, when you are sick, the last thing you should do is intense exercise because it can push the sickness deeper into your or- gans and further weaken your immune system. You always want to keep an infec- tion at an exterior level according to Chi- nese Medicine. I love combining both western and eastern medicine!

N aturopathic Medicine is a won- derful world of healing by meet- ing people at their own unique comfort level. As a Naturopathic Doctor, I get to understand my patients and their individual needs. Specializing in Autoim- munity, I thoroughly assess my patients’ immune systems to understand what kind of immune support would suit them best. Some Naturopathic therapeutics in- clude nutrition advice, meal planning, mineral & vitamin therapy, botanical herbs, homeopathy, plus so much more! Discussing proper healthy lifestyle habits is a favorite modality I use for patient sup- port. Daily habits really do affect one’s health – for better or for worse. So choose wisely for optimal wellness! Two of my favorite healthy lifestyle habits when supporting one’s immune system are the Wet Sock Treatment and Dry Brushing . Everyone can do these at home without spending a dime! When it comes to illness, a person can present with an acute or chronic condition. The Wet Sock Treatment aka ‘Magic Socks’ for the kids, is fantastic for acute symptoms at the first sign of a cold. It in- creases blood circulation within your body

to promote healing. It pulls energy down, so it decreases congestion in your head, throat, and upper respiratory tract. It is perfect for stomach bugs with loss of ap- petite, which can make it difficult to ingest supplements. It is a type of hydrotherapy treatment which means it uses specific temperatures of water for healing. Before bedtime, clean your feet and soak them in warm water to encourage blood flow. Soak ankle high cotton socks in cold water, wring them out and then place on dry feet. Put thick, longer and dry socks on over the wet socks and go to bed. Your feet will be dry by the morning and you will feel a boost in your immune system. Repeat up to three nights. Dry Brushing can benefit someone with acute and chronic illness by encour- aging lymphatic drainage. Supporting your lymphatic system is crucial for proper immune and cardiovascular sup- port. This simple technique is performed daily before bathing. Use a dry brush or abrasive washcloth. The key is using cir- cular motions beginning from the extrem- ities (tips of fingers & toes) towards your heart. Daily exercise moves our lymphatic

Dr. Dawn Siglain is a Naturopathic Doctor, Acupuncturist, & Reiki Practitioner at www.innersourcehealth.com in Huntington. Happy to answer questions about both treatments as each must be done properly to be effective. Please reach out for details and / or a FREE 10 min consult 631.421.1848 to discuss your health needs: [email protected] IG: @drdawnnd FB: www.facebook.com/drdawnnd

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Shoes are, perhaps, the most versatile, joy-inspiring, outfit-changing items in any woman’s closet. They can take an outfit from ‘so-so’ to ‘so spectacular’ and alter any outfit from day to work or back again. Following more than a year of skipping any significant additions to my shoe closet [since I was home full-time], I took great pleasure in setting out to peruse the new trends for the season [and bring a few home with me]. Recognizing that many women haven’t spent many days in high heels and stilettos for many months, designers have introduced several top trends that provide high fashion in several other ways. New trends for the season include lots of lug-heeled styles. Flipping the pages of any fashion magazine will revel knee-high, lug- heeled boots in all the usual fall and winter colors (black, dark brown, tobacco & deep red). Lug-heeled oxfords and loafers are quite reminiscent of school days but with new fashion flair. This year’s twist is heavier, more squared and, in some cases, open- backed. Power-pumps are a hot trend and one of the few this season with a traditional high heel. Shown with pointed toes – often with embellishments, these are the welcome back to getting outside shoes of the season. Variations with strappy backs or high-heeled mules are also available, but with much less frequency than the pump. Boots are exceedingly popular this fall. High slouchy boots provide style and comfort. They range from mid-calf to knee height with super-stylish variations going well above the knee, landing nearly at the

thigh. Walking boots and higher fashion versions of

combat styles are well-represented in shoe stores everywhere. Heel styles on most boots have shifted from extra-high heels to platforms and wide-heeled varieties. Boots are a great example of comfort, reigning supreme this season. Slippers are a particularly big trend this fall, with fluffy, furry footwear providing warmth and coziness around the house or neighborhood. Whether your preference is open-toe, crisscross, or slip on, furry slippers are a top choice for fall. An array of flat shoe options, including slip-ons, sandals, and others have gotten in on the bandwagon with warm, fluffy versions of their styles, now able to provide warmth and even greater comfort. Another look we will be seeing everywhere: metallic. Metallic shoes in every variety – low heel, high heel, boots and more – are making their way on the runways and the shelves. They can add sparkle for a night out, or simply make a statement for a daytime ensemble in need of a little boost. Other shoe colors for the season with more traditional autumn flare – deep, rich versions of burgundy, navy, browns and greys are very popular. Cheers to the designers who understood that we needed a bit of time to re-acclimate to our high-heeled, pointy-toed styles of the past. We are all excited to step into (literally) the brisk weather of the fall. As you do so, enjoy the sparkle, the height, and the styles for the season - all made with high fashion and extreme comfort in mind.

Tammy Severino is the President of RPC Development, LLC, a boutique consulting firm specializing in small businesses and nonprofit organization. She has more than 20 years of experience as a writer, and is a speaker on women’s empowerment issues and philanthropy in America. In her spare time, this fashionista follows and writes about fashion, travel, parenting, and other lifestyle topics.

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by Marc Piperno

For mains, the allure for me is the seafood. The locally sourced “Pan Seared Scallops,” are meaty yet tender and delicate. Scallops can be a little bland, but when served over their corn risotto, the flavor profile elevates perfectly. The “Basil and Garlic Shrimp” which sits on a bed of pancetta risotto with artichoke, olive and tomato, was delish! Plump shrimp marinated in garlic, basil and olive oil, makes this entree explode with flavor. Round out your meal with the “Deconstructed Cheese Cake” (yes...deconstructed). A creative presentation that was kind of fun to pick at, but with a comforting cappuccino, it pulled the finale together flawlessly. If you love burgers, then stop right here. Chef Eric’s concoctions, are towering giants that pack immense flavor. No kidding! They are amazing. A blend of chuck, short loin and brisket, makes their burgers irresistibly juicy and savory. Want to elevate your dining pleasure? Reserve with a party of six at the “Chef's Table.” The LeVine team will create, present and serve a customized tasting menu just for your party. Learn more by going to 317mainstreet.com. It will be an experience you are certain to remember. Can’t make it in for dinner? Come in for Sunday brunch. My pick is the “Chorizo Egg Skillet,” sumptuous scrambled eggs piled on a bed of potato hash, laced with crumbled chorizo, pepper jack cheese and fried jalapeño. You will not leave feeling hungry. Don’t forget to check out their Marketplace at the back entrance. Discover irresistible desserts with plenty of grab-and-go sandwiches, meat and cheese boards and so much more. With their diversity, unique cuisine and Food Network “Chopped” Champion at the helm, 317 Main Street is definitely a place worth coming to.

Ever since

Food Network’s “Chopped” Champion, Eric LeVine opened 317 Main Street, heads have been turning and talking. Located in Farmingdale, this gastropub has quickly positioned themselves as cool, hip and artfully creative. Chef and partner, Eric LeVine, graduated from The Culinary Institute of America.With over three decades under his belt, he was inspired to create a unique and whimsical dining experience for his patrons. As an honoree of the Restaurant Guild International's “Five-Star Chef of the Year Award," Chef LeVine has clearly defined his mastery in the kitchen. An American nouveau cuisine, 317 Main Street’s menu is notably diverse, which continues to intrigue its customers. I have been to 317 Main Street several times and would like to share some of my recommended favorites. Once seated, you will be welcomed with a delicious treat of fried and crispy sweet potato thins, served with a chipotle aioli - they are sinfully addictive. For starters, try the charcuterie board; beautifully presented with a variety of Italian meats, complimented with aged cheeses, fig jam and olives. A great way to begin picking with a nice glass of wine or cocktail. The Prosciutto-Wrapped Burrata is another great way to begin. Incredibly silky, this triple cream burrata matched well with the salty and savory prosciutto.

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By Marc Piperno

“my phone has been blowing up all day and I just can’t take it anymore!” For me, it has become a daily occurrence. We are so interconnected with our mobile devices that at times, it can be stressful. As a result, social media advertisers are challenged to keep the attention of its audiences beyond the documented 1.7 seconds. As index fingers swiftly scroll from one feed to the next, its no argument that attention spans are limited. Consuming feeds through social media is like trying to read advertising billboards on a train, as it screams by you at 100 miles per hour. No doubt, most local businesses want to reach local consumers. To capture the attention of consumers within the core 3-5 square mile radius of businesses, social media does not seem to measure up. Examining social media connections, reveals that friends live near and far. While advertisers are sending out posts through their feed to consumers that may live up to 20-25 mile away, the reality is, they will never become core customers. In addition, people posting about a business to their friends are reaching a network that more than likely live further (outside the 3-5 mile radius) from the establishment. Posts sent out to an audience that is fragmented across several towns, counties, even states is not an effective way to reach local consumers. This

Yes, people are on their phones all of the time. The big question is…what are they doing with them? Certainly, social media does have some impact locally, but the fact remains that its reach is fragmented. Agreed, businesses should use social media, but if they want to reach more consumers, other options must be thrown on the table. Direct mail printed magazines provide local market saturation. A magazine that provides value driven content has a much better chance of connecting with audiences. People that read an attractive magazine are in a different state of mind; less fragmented and more singular. As a result, consumers spend a greater duration of time looking at advertisements, more than doubling those of social media. In the end, the big benefit to the business owner is that they can saturate local markets with traditional print media to engage its audience in the advertisers core market. As business owners challenge themselves to reach consumers that remain entwined in a multitude of digital outlets, it is certainly not the only solution. Direct mail magazines provide brand awareness, drives consumers to websites and amplifies local businesses across all media outlets. Printed magazines have endured its 500 year modern history and will continue to influence as it remains a vital part of the marketing mix.

Business owners are finally coming to terms with the reality that social media is not the “end all, be all” answer to building a brand in local markets. Contemplating consumer reach and acquisition begins with; who is the targeted customer and demographic, what kinds of media does the ideal customer like and how can businesses best position their branded message. What I have learned over my 3 decades of working with small business is that maximizing sales opportunities matters. Google ads, social media, television, print, and others are there for the choosing. Interestingly enough, while traditional print media is sometimes overlooked, the fact remains, that it continues to elevate brand recognition and can be far more engaging by comparison to its digital counterparts. Since social media gets most of the attention from small business, we will focus this article on the impacts of it, as compared to traditional print. Living in a world of diversity, age and gender with a myriad of interests and habits, means that businesses must consider casting a wide net across 2-3 marketing channels. Studies show that a large percentage of digital usage occurs through mobile devices. Outbound/Inbound calling, texting, emails, ping and push notifications all add to the challenge of keeping consumers focused on ad messaging. I’m sure you have heard the phrase,

explains why social media only penetrates a fraction of the local market (generally 2-3% at best).

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Project time: 60 minutes HERE IS WHAT YOU NEED: 12 Baked Chocolate Cupcakes 1 can vanilla frosting 1 Recipe-Easy Fondant Icing (See right side) 12 large marshmallows 12 mini-tootsie rolls or 1 tablespoon cocoa powder

YUMMY FONDANT ICING HERE IS WHAT YOU NEED: 2 lbs. confectioner’s sugar ¾ cups vegetable shortening 1 cup light corn syrup 2 teaspoons vanilla extract ½ teaspoon salt HERE IS HOW YOU DO IT: In a large bowl, mix together powdered sugar and shortening until well combined, using one hand. Add to the bowl the remaining ingredients. Mix until a sugar dough forms; it will take at least 5 minutes. Store fondant wrapped in plastic wrap and place in an airtight container at room temperature.

with 3 drops of black food dye gel ¼ cup powdered sugar for rolling HERE IS HOW YOU DO IT:

Cover the tops of your cupcakes with buttercream frosting. Use a large marshmallow for the body, and top marshmallow with a little bit of frosting. Roll twelve 1-inch balls of fondant, then top each marsh- mallow with the fondant ball. This will be the skeleton for your ghosts. On a work surface lightly-sprinkled with confectioner’s sugar, roll 12 golf-ball portions of fondant. Flatten them with your hand or with a rolling pin into a 6-inch round circle. Gently drape one of each over your cupcake “heads”. (Note: Do not pull down on the fondant- it can tear; be gentle. If your fondant rips, remove it from the cupcake and press the fondant back together.) For the eyes and mouth, use your chocolate tootsie rolls. To make black fondant, take another golf-ball size piece of fondant. Blend in 1 tablespoon of coco powder to make it chocolate, and use a drop of black food dye to color it black.

Lisa Basini Recipe Developer, Food Stylist and Owner of the Baking Coach, Inc. The Baking Coach® is a baking instruction company located in Huntington, NY. We teach to people of all ages and abilities! Phone (631) 543-8608 www.bakingcoach.com

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As the last of the summer light and warmth fade into fall, I hope you enjoyed the bounty of your garden this summer. Ideally, you’re inspired and encouraged to continue next year, so here are some suggestions on how to winterize your space and prep it for when spring first awakens: Make sure to pull the last of your harvest before the first frost. Crops such as tomatoes, peppers, and cucamelons may continue to produce past Labor Day, but keep a close eye on the weather. Use these final garden goodies in hearty autumn soups, stews, and chilis or freeze them for use over the winter. Once your harvest is over, turn the plants right back into the ground, either by hand or using a rototiller. If the plants are large, cut them into pieces first. Be sure to bury the plants underneath existing soil to promote breakdown; before the ground freezes for the winter and when it begins to thaw in the spring. The earliest spring crops, such as peas, can be planted as soon as the ground is workable, so you’ll want a nice bed of nutrients ready to go. If you’ve been composting, save fallen leaves when you do your autumn cleanup, and add unused pumpkins, corn stalks, hay bales,

and other organic décor to your compost pile once the festive season is over. You can also add your spent annual flower plants. Remember to remove any plant parts that could contain seeds, because those seeds may sprout in the spring (unless you’re ok with that). Use caution if composting plants that spread by runners, such as mint. These are extremely hardy, and you may unintentionally end up transplanting such plants into unwanted areas via your compost. Keeping organic matter out of landfills and in your compost pile returns essential nutrients to the soil, and will promote healthy plant growth next year. If you were underwhelmed by the success of this year’s garden, or if you want to check on the success of your composting program, get your soil tested either now or in the spring. Many agricultural extension offices and universities with agriculture programs offer soil testing for pH and essential nutrients at no cost; there are also home testing kits available for purchase online. Local nurseries often offer testing, usually at low or no cost. Happy Fall!

Krista Pasfield is a resident of St. James on New York’s Long Island. She is a Director of Operations and in her free time, an avid organic home gardener, world traveler, and writer. Krista may be reached at [email protected]

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By Katherine Andrianas

BAYVILLE SCREAM PARK 8 Bayville Ave., Bayville See website for dates and times

A NIGHTMARE ON OAK STREET 521 Oak St., Copiague Thursday-Saturday (6:00PM-10:00PM) Sunday (6:00PM-9:00PM)

This is where dreams go to die and nightmares come to thrive, hence why they were named top thirteen haunted attractions in America as per, Haunt World Magazine. Depending on what level of thrill you seek, there’s a six and three

This was named “Long Island’s most terrifying ride through attraction.” What is usually a car wash, turns into a Halloween haunt that leaves you jumping out of the seat in your car. If you’re looking for something different than the rest, but still scary…this is it. ADVENTURELAND PUMPKIN PARK 2245 Broadhollow Rd., Farmingdale See website for dates and times Adventureland encourages all guests to dress up as their favorite character for a fun and safe weekend of trick-or-treating! The pumpkin park will feature amusement rides and attractions, great photo ops, pumpkin decorating and face painting. For more information, visit adventureland.us/pumpkin-park.

attraction combo available. So, to save time and money, visit bayvillescreampark.com and purchase tickets in advance. CHAMBERS OF HELL

1745 Express Dr. N., Hauppauge See website for dates & times

Comprised of three separately themed haunts - a dark collection of mazes and rooms, the Chambers of Hell is said to be, “Where fear lives.” Lights, sounds, talent (over 55+ actors), and quality set designs, all create 30,000 square feet of absolute terror. They wait eleven months for this, so it’s intended to overwhelm guests...in a good way. Visit chambersofhell.com for more details.

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HALLOWEEN HOUSE LONG ISLAND 1500 Old Country Rd., Westbury See website for dates & times

SCHMITT’S FARM HAUNT 26 Pinelawn Rd., Melville See website for dates and times

Celebrate the 27th anniversary at one of Long Island’s oldest and scariest haunted attractions. This year, the curator is an extremely mysterious man - rumors suggest that those unfortunate to stumble upon him are to join his gallery of freaks and oddities. Upon admission, there will be axe throwing, zombie brains, a haunted corn maze and a fresh new experience from the year before! Purchase tickets and find updates at schmittsfarmhaunt.com SPOOKY FEST

This is Long Island’s brand new Halloween attraction; for those who love the décor of haunted houses, but aren’t into traditional haunt - with the usual jump scares and “In your face aspects.” They provide fun for all ages in their uniquely themed, fully immersive rooms. Here guests get to explore a ‘Trick or Treat Room,’ ‘Glow in the Dark Room’ and 1940’s inspired, ‘Vintage Haunted House Room’ plus an indoor pumpkin patch. Visit halloweenhouselongisland.com.

HAUNTED HOLLOW 1774 Sound Ave., Calverton October 22, 23, 29 & 30 (7:00PM-11:00PM)

Center for Science Teaching and Learning 1450 Tanglewood Rd., Rockville Centre October 8-10, 15-17, 22-24, 29-31 (6:00PM-9:30PM)

At Haunted Hollow you can enjoy a haunted hayride, haunted house or both! The haunted house takes you on a journey throughout 3,200 sq. ft. and features narrow hallways that lead to different themed rooms, ones you'll never forget - or escape. The haunted hayride (which is a little less scary), lets guests explore nearly a mile long loop. Visit sccbsa.org/hollowhaunted to buy tickets.

Wooded paths, exhibits, and festivities feature eerie lighting, special effects, and characters along the way for a combination of perfectly spooky and very scary. Creatures of all kinds inhabit the woods including the strange and beautiful. (Note: Event will take place rain or shine).

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There’s a chill in the air, which makes me think about preparing warm and satisfying meals that embrace the new season of colors, textures, and flavors. Surrounded and privy to the seasonal abundance of color and fresh produce, it excites and inspires me throughout the year—especially as a food enthusiast. Those beautiful green, long skinny peppers are making their debut boldly at the local farm stands and in your nearby groceries. Publano Peppers are robust and delicious; relatively mild with a warm spice of flavor. They provide a great source of antioxidants and are rich in vitamins. They also contain other compounds that have amazing anti-inflammatory health benefits. The Chile Relleno Casserole mellows the warmth of the pepper when it’s incorporated by layers of gooey cheeses and enveloped in a puffy egg mixture. It’s a sure tummy pleaser for breakfast, lunch or dinner and a simpler version of the classic, Chile Relleno which makes it a great after school meal idea. Think green earthy tones, while the bright light still penetrates our lush overgrown trees, embracing autumn’s arrival. A gentle nod to the still warm days, yes, a warm meal is calling!

Ingredients:

5 Eggs 2 cups half & half 3 Tablespoons all-purpose flour 1 teaspoon baking powder

Fresh ground salt and pepper to taste 3 cups shredded 5 Mexican cheeses Salsa and sour cream optional for serving 1.5 Lbs. Publano peppers pre-roasted on a greased cookie sheet for 15 minutes @ 350. (Note: when cool clean out center seeds.) ½ teaspoon each of paprika, chili pepper, cayenne pepper Preparation: Preheat oven to 350 degrees. Lightly coat a 3-4 quart casserole dish with a non-stick spray. In a bowl, whisk together eggs, half & half, flour, baking powder and seasonings. Layer casserole dish with peppers, egg mixture and cheeses. Repeat. Bake in oven for 45 minutes or until edges are golden. Let stand 5-10 minutes, slice and enjoy! xoxo Denise

Denise Gianatasio is a Northport Village resident, freelance writer and licensed agent at Signature Premier Properties in Northport. Please feel free to contact her

for any advice you may need at [email protected].

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Copenhagen Bakery & Cafe, located at 75 Woodbine Ave. in Northport, is one of Long Island’s most underrated, hidden treasures. Upon entering this waterside, international-inspired oasis, you’re greeted by smiling faces and delightful aromas of freshly baked breads and pastries alike. Whether you're in the mood for a hearty breakfast, light lunch or quick snack - this bakery (and cafe) has something for you - all at a reasonable price. On my routine Sunday morning visit, I stick to the Copenhagen omelette or an egg sandwich. Their breakfast menu consists of fan-favorites such as waffles, pancakes, French toast, eggs benedict, egg sandwiches, breakfast burritos, omelettes and crepes. Everything is sensibly priced under $10, excluding the large omelettes and “Copenhagen Signatures” which are around $13. Apart from quality ingredients and a warm, inviting atmosphere, I visit Copenhagen weekly for their bread. That's right, the bread. Their piping hot, sweet (and sometimes savory), hearty crusted, notably flavorful, assortment of bread. Whether I order Country French, Cranberry Walnut, Sunflower or Sweet Potato - I have never been let down. They have loaves and rolls; I generally opt for my egg sandwich on a sweet potato roll. (To say it's good is an understatement.) Their lunch menu is simple and to the point. Their “Veggie Burger” is a black bean burger with red onion, avocado, tomato salsa, and romaine lettuce. If meat is what you seek, their “Barbecue Pulled Pork Wrap” is out of

this world - served with cheddar cheese, creamy jalapeno, dill dressing, cucumber salad, coleslaw, and homemade potato chips. The “San Francisco BLT” is a classic, while "The Dutchman" is a more adventurous mix - roast beef, caramelized onions, mushrooms, cheddar, and Copenhagen dressing on a French baguette. Lastly, the "Monte Cristo," an audacious combination of ham, Gruyere cheese, and honey mustard aioli. You also can’t go wrong with their in-house “Grilled Cheese,” a savory, oozing blend of cheddar, American and Gruyere. All lunch items are under $13 and come served with sweet potato chips, homemade potato chips, coleslaw, or cucumber salad. Since 1998, Copenhagen Bakery and Café has been providing quality goods, while paying special attention to their roots - showcased through their in-house Scandinavian specialties. Customer favorites include their Almond Bear Claw, Almond Horn and Danishes. Everything they make is “prepared without preservatives and baked fresh every day; [even the] whipped cream is 100% dairy and the breads are always made the morning of and never sold the next day.” This attention to detail and quality assurance sets them apart from every bakery in a relevant vicinity.

They are open daily – nestled on the water, in Northport Village. If you

haven’t already been there, I wholeheartedly recommend

Copenhagen Bakery and Café, and urge you to visit them for your next meal!

Joanna Adduci is a Northport resident, currently working as a Marketing & Social Media Specialist. She has a B.S. in Journalism from St. John's University and is active within her community as a writer and mentor. She enjoys cooking, traveling and singing in her Long Island-based cover band, Next Generation. Joanna can be reached by email at [email protected].

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Popular favorites customers can’t seem to get enough of is their large bbq basket for only $29.99. In- cluded is their 16 pc. rotisserie chicken - 2 large sides that feeds 5-6 hungry family members. From chicken, ribs, shrimp and fish, there isn’t anything these guys can not do to provide you and your guests with a memorable meal, all at a fraction of what it would cost to go out to a restaurant. Did I mention their catering capabilities? Everything imaginable can be found on their elaborate catering menu. Whether it be serving up their hometown barbe- cue flavors, or providing for elegant affairs, Fireside offers sumptuous goodies you won’t find at most cocktail hours. Catering hot and cold buffets to themed events Italian style, your next affair with Fireside is only limited by your imagination. For four decades, Fireside Caterers has provided it’s loyal patrons with a full spectrum of foods that is un- matched by any other traditional deli. Stop in for a quick lunch, pick up a family package for dinner and you’ll soon realize why they should be considered when catering your next big event. With Thanksgiving right around the corner, Fireside Caterers can provide your family a bountiful holiday din- ner they have come to expect. For more information on how Fireside Caters can be of service to you and your guests, call 631- 351-1400.

by Marc Piperno

F or over 40 years, Fireside Caterers brand has been synonymous with service and quality that tran- scends traditional delicatessen fare. Known for their quick to-go lunches and dinners, their unique presentation of comfort food will keep you com- ing back for more. As you enter this nonconventional deli, you’ll find an endless selection of ready-to-go salads, soups, wraps and a whole lot more. Their hot table has Fireside’s signature, succulent, fall off the bone barbecue ribs, chicken and just about every side you can think of to go along. Of course, the professional staff at Fireside Caterers will custom make any kind of meal to your liking. Fireside Deli offers more than a dozen different to-go packages. From their hot open-flame rotisserie chicken, to their fried shrimp & flounder or famous St. Louis style BBQ ribs, Fireside’s reputation has always been to deliver the kind of food that we all love to indulge in. Providing individual servings and feasts for the whole family to enjoy, Fireside will not disappoint. Dinners also include a choice of over a dozen homemade side dishes that will compliment whatever package you choose.

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MANNINO’S 1575 Montauk Highway Oakdale 631-218-0909 2158 Jericho Turnpike Commack 631-462-0909 40 East Main Street Smithtown 631-724-0210 www.manninosrestaurant.com There are but a few business owners on Long Island that own three successful restaurants, each with their own unique characteristics and style. The Mannino brothers, Joe, Frank and John have built a family brand that stands out amongst others, with their distinctive quality and exceptional service. Their menu includes authentic Italian specialties such as: Rigatoni Alla Vodka, Pappardelle Bolognese, Baked Lasagna, Orecchiette Barese and much more; all served fresh daily with the finest ingredients.

LA PIAZZA 512 Walt Whitman Road Melville • 631-425-0500 www.lapiazzaonline.com

Italian dining at its’ finest! We provide you with a combination of exqusite food and impeccable serv- ice to create the perfect dining experience. Start with our calamari arrabbiata, followed by our Penne Oreganata, a crowd favorite. Leave room for one of our homemade desserts. If it’s a party you’re planning, let us do the work for you. Bon appetit!

RUVO WEST RESTAURANT 63 Broadway, Greenlawn 631-261-7700 www.ruvorestaurant.com

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Ruvo roots go back to the early 1900’s when the DeNi- cola family settled on Long Island. As their name indi- cates, the inspiration of Country style Italian dining in its’ warm ambience comes from Ruvo, a small hill town in Italy. Ruvo has a long tradition of using only the finest ingredients, while creating flavorful and beauti- fully presented dishes that are unique. If you have friends that live a little further out east, then direct them to their Port Jefferson location. Just go to their website at ruvorestaurant.com. The critic reviews speak for themselves.

Come in and experience Farmingdale’s modern Italian restaurant. Come celebrate with us and enjoy all that Trento has to offer from their lunch menu to a delicious variety of choices for dinner which includes an array of specialty pasta dishes, chicken, veal, seafood and more. If it’s a party or event you’re planning, let Trento host it in one of their state of the art dining rooms. It’s ambiance and Italian/American Cuisine will have you want- ing to come back for more.

After 34 years this small quaint restaurant in Corona has just brought their authentic Cuban food to Huntington Station. Every dish that comes out looks just like moms. Known for their cuban sandwich and their mouth wa- tering Ropa Viega or Arroz con Pollo. Don’t forget a side of sweet fried plaintains. Great family atmosphere. Open for lunch and din- ner, 7 days a week.

MASCALI RESTAURANT 277 Larkfield Road, East Northport Restaurant: (631) 757-2404 www.mascali-restaurant.com

SPUNTINO 687 Old Country Rd • Dix Hills 631-547-9300 420 N. Country Rd • St. James 631-686-6700 www.spuntinoonline.com

SANGRIA 71 71 Hillside Ave. Williston Park 516.246.9778 1095 W. Jericho Tpke. Commack 631.670.7606 4585 Austin Blvd. Island Park 516.882.4250 This family friendly restaurant specializes in all the flavors of Spain. Their menu offers a fine assortment of tapas, steaks, chicken, seafood as well as savory family-style paellas, delicious sangrias and a large selection of Spanish wines. Whether you stop by for just a drink or come to have dinner with friends and family, you’ll absolutely adore the festive yet casual atmosphere. So, make your next event a paella party! Check out Sangria 71’s catering options for a unique experience all guests will love.

Mascali is a family owned and operated Italian restaurant that not only offers gourmet authentic Italian cuisine but has an Italian specialty market right next door for your convenience. If you’re crav- ing the freshest finest pasta, Mascali has homemade pasta and raviolis. “It’s Their Specialty”. Planning a party Mascali offers an In-house Prix Fixe Party menu. Whether you’re looking to sit down and enjoy Italian cuisine cooked just for you or plan to recreate your own Italian dish, visit Mascali-Larkfield Pasta located in the heart of East Northport.

Spuntino is the most exciting pizzeria/restaurant in Dix Hills and St. James area. They have an amazing selection of pas- tas, like their "Penne Melenzana, paninis, and exquisite seafood entrees. As the owners of Spuntino say, "Enjoy our old world Italian style personal pizza, prepared with the finest homemade & imported ingredients, baked in our au- thentic “Wood Fired" brick oven.” For high quality food ex- cellence, it's Spuntino!

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