LIWINEDAD

  Given all the fine restaurants on Long Island, a revisit to Majors Steakhouse in East Meadow is long overdue ( Google Map ).   Majors Steakhouse is simply good steaks all the time.   The menu is clean, short, and to the point, a one-pager highlighting all the goodness to follow (Fig 01).   As there were four of us on this visit, we opted for two different starters that were more than enough for all of us.   The Caesar Salad, a steakhouse classic, was rich and creamy with lots of crisp romaine lettuce (Fig 02).   The Seafood platter for two was replete with clams, shrimp, ½ lobster, and lump crab meat; more than enough for three (Fig 03).   The Entrees were the Steakhouse mainstays.   First, the Filet-N-Tail combines an 8oz Petite Filet Mignon and a 6 oz South African Lobster tail plated with mashed potatoes (Fig 04).   Next was a fine marinated Skirt Steak plated on a bed of caramelized onions and mushrooms (Fig 05).   Then, as our son was with us, we went to the Porterhouse for two

  We were in Anna Marie Island, Florida for a wedding and strolling about the town when we came across the Daiquiri Deck in a random stroke of serendipitous good luck.  The expansive deck is on the second floor with a relaxing view of the main drag and the beach beyond.  The team members were all bright, cheery, and attentive.  We ordered a Rum Runner and a Mango Rita along with a “toot”, a test tube filled with a shot of 150+ to add a kick to the drinks.  While not looking for a food place, we could not resist all the options, so we added several selections to the drinks.  It started with the local Apalachicola oysters, followed by a Caesar salad and buffalo chicken wings, and all were fantastic.  Next is an Anna Marie platter that included Calamari Rings, Grouper Fingers, and Gator bites.  All of this was followed by one more round of drinks, so we were adequately pre-gamed for the fantastic fun beach wedding that followed a bit later in the day.  Next time we are back on Anna Marie

  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