LIWINEDAD

  Sparkling Pointe has announced its upcoming event for the rest of the summer and the fall.   Two events remain in August (Fig 01), one in September and the last in October (Fig 02).   The events start with a classic Sparkling Wine and Cheese pairing (Sun 21 AUG 2022) followed by a Lobster Roll event (Sun 28 AUG 2022), a Vintners Harvest Dinner (Sun 18 Sept 2022), and far from last, a Local Oyster Showcase (Sun 02 Oct 2022).   It all looks to be a fantastic day at the winery.   We just scored five tickets to the upcoming North Fork Lobster Roll & Potato Chip Wine Pairing event in a few weeks.   The event starts with something different, a trio of sparkling wines paired with three different North Fork Potato Chips .   The Sparkling & Chips is followed by a Lobster roll from Barrows Food House paired with the Sparkling Pointe Topaz Imp é rial Brut Ros é.   One additional option is to add Pearl Street Ossetra Caviar to round out the tasting experience.   Reservations for the L

  Now, with all the second-quarter wine in stock, it is time for some home cooking to pair with the wine.  The seafood and other ingredients came from New Wave Seafood and Stew Leonards-East Meadow , as fresh ingredients are essential.   The Shrimp are six large ones mounted on 2 Rosemary infused Olive oil-coated bamboo skewers.   Then using the assembled   Shrimp, sprinkle them with a dash of Old Bay , spray with EVOO, and set them aside to rest in the fridge for several hours.   The Asparagus is young pencil size with about 1 ½ inch of the bottoms cut off (reserve ends for soup).   The marinate consisted of an envelope of Kraft Good Seasoning Zesty Italian salad dressing mix, Persian Lime infused EVOO and well-aged White Balsamic Vinegar .   The Asparagus was marinated in the mixture for at least 4 hours.   Next, the Shrimp and the Asparagus were grilled on an outside Bar-B-Que infrared searing station.   The Shrimp for about 1 minute per side and the Asparagus for about 4 minut

  A new summer, new Volleyball games to watch.  We are back at Cedar Beach in the Town of Babylon ( Google Map ) to watch the kids' Volleyball games which are becoming a summertime tradition.   The first stop, of course, is the Salt Shack (Fig 01) for a quick meal beachside (Fig 02), including Calamari (Fig 03), a Caesar salad (Fig 04), a buffalo chicken wrap (Fig 05), and drinks shared between the two of us.  Following dinner, it was game time on the beach (Fig 06) with a multitude of courts (Fig 07).  Overall, a fantastic Thursday night on Long Island.  #cedarbeachbabylon #saltshackny FIG 01 - SALT SHACK UPPER DECK BANDSTAND 28 JULY 2022 FIG 02 - SALT SHACK BEACH DINING 28 JULY 2022 FIG 03 - SALT SHACK CALAMARI 28 JULY 2022 FIG 04 - SALT SHACK CAESAR SALAD 28 JULY 2022 FIG 05 - SALT SHACK BUFFALO CHICKEN WRAP 28 JULY 2022 FIG 06 - CEDAR BEACH VOLLEYBALL 28 JULY 2022 FIG 07 - CEDAR BEACH VOLLEYBALL CLIP 28 JULY 2022

  Sometimes the best dinner is a simple home-cooked dinner; last night was one of those.  The seafood and other ingredients came from New Wave Seafood and Stew Leonards-East Meadow , as fresh ingredients are essential.   The Shrimp are six large ones mounted on 2 Rosemary infused Olive oil-coated bamboo skewers.   Then using the assembled   Shrimp, sprinkle them with a dash of Old Bay , spray with EVOO, and set them aside to rest in the fridge for several hours.   Using a fresh Zucchini and a Kitchen Aid Mixer Spiralizing attachment did quick work of producing a nice pile of Zoodles.   The Zoodles are laid out on paper towels to air dry for about an hour.   Starting with just a touch of rosemary-infused EVOO, sauté fresh chopped Garlic, then add a chunk of Irish butter.   When melted and sizzling, stir in the Zoodles, stirring constantly, then add grated Romano cheese to taste.   The Shrimp are seared on an inferred burner (Very hot 1800 ⁰ F) on the Bar-B-Que for about 1 minute per

  Sometimes the best wine is the wine slowly sipped and shared with one’s better half.  The wine is from an old friend Raphael Winery in Peconic ( Google Map ), and the handiwork of Anthony Napa (Fig 01).   The 2019 Primo reserve is a blend done in the old-world style of a Bordeaux.   The blend is from Petit Verdot, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot.   The exact blend is unclear, but if the Cabernet Sauvignon leads, this should be close to a Left bank (M édoc) Bordeaux.  The color presents as a dark Garnet, bright fringe, and minimal legs.  The nose is rich with hints of cedar and black fruit.  The 2019 Primo is a young blend, the acid is bright, and cherry notes come screaming to the forefront.  The tannins are there but not overpowering, and a few more years in the cellar will smooth them out even more.  Into the finish come pepper notes as the wine lingers on the palate.  Raphael’s Primo Reserve is a fine sipping wine paired with a block of hard cheese and good f

  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

  The write-up is a bit late, but Vincent’s Steakhouse is worth the wait.  Vincent’s Steakhouse is relatively new and located in a strip mall along Wantagh Ave in Wantagh ( Google Map ), just south of New Wave Seafood .   Bright open, and airy the dining room greets you with generous spacing between the tables (Fig 01).   The opening round of drinks was excellent, and the house wine selection was robust and suitable (Fig 02).   The menu is surprisingly long for a Steakhouse but well worth the extra time to contemplate the meal ahead (Fig 10,11).   For starters, Jo had the Caesar Salad bright fresh Romaine, good Croutons, and just the right amount of dressing (Fig 03).   The Roast Oysters Tapenade with a unique take on Roasted Oysters with just a hint of olive and is very enjoyable (Fig 04).   The Entrées are NY Strip and a Petite Filet Mignon.   With the NY Strip, the sides were Roasted Brussel Sprouts and Sautéed Mushrooms & Onions (Fig 05).   The Dry aged NY strip was ordered “Bl