LIWINEDAD

  We were searching for a carnivore’s feast, and Vincent’s Steakhouse came to mind.  We have been there in the past; the food is good and the pricing very moderate.  Once again, Vincent’s did not disappoint.  On the table was a basket of Jalapeno Corn Bread with sweet maple butter that paired perfectly with just the slight kick of the Jalapenos (Fig 01).  The opening round of drinks was our traditional Cosmopolitan and Woodford on the rocks, both well-made and a good size (Fig 02).  For openers, we had the Caesar Salad and the Seafood Platter (Fig 03).  The dinner Entr é es were going to be significant, so the team suggested we move over to a larger table to accommodate the food, and they were correct.   The dinner drinks arrived, and I switched out the Woodford for a Chianti (Fig 04).   The Vincent’s Mix Grill (Fig 05) was, in fact, enormous and designed for two, a detail I missed when ordering but resulted in a fine dinner the next day.   The Mixed Grill includes two of each, a sirlo

  Sometimes, we are just in the mood for a drink or two and some small bites at a local place on a relaxing day.   Runyon’s in Seaford fit the bill perfectly this day.   Runyon’s is a full-service Tavern with a complete menu and daily specials (Figure 4, 5), but for today we were looking for a few cocktails and three appetizers.   Today’s cocktails included Jack on the Rocks and Cosmopolitans.   The Small plates included Oysters, Buffalo wings, and Clam soup.   The oysters (Figure 1) were BluePoints from local waters, fresh, plump, and creamy with a hint of brininess.   The Oyster arrived tableside with cocktails sauce and lemon, but as I like my Oysters, al natural neither was needed nor tried.   The Buffalo Chicken Wings Figure 2) were piping hot, crisp, and with just enough kick to make them exciting without causing a nuclear meltdown of ones’ gastrointestinal track.   The wings came plated with celery and carrot sticks and a delicious blue cheese dressing on the side.   Last up w

  Nothing pairs better with a sustainably produced Sauvignon Blanc from Long Island than fresh Blue Point Oysters from the waters of Long Island.   Attached below (Figure 1) is an article from NOAA Fisheries outlining Oysters' role in rehabilitating and maintaining our coastal waters.   Long Island is home to over 50 Oyster farms producing tons of succulent seafood each year.   The farming of the Oysters does not harm the waters as this is one of the most sustainable forms of aquaculture.   Each Oyster is a miniature water treatment plant cleaning fifty gallons of water a day!   In summary, slurp down Long Island Oysters to help enhance and protect our marine ecosystem.                              1  - NOAA FISHERIES STUDY