Monday, September 9, 2019

Mark and Lynn love The Shed....

Lynn and I had not been in Huntington on Long Island in a while but the discovery of The Shed restaurant helped reaquaint us with the busy community.  Everything about the place was tremendous starting with the food of course.  I had a blackened fish sandwich (without the bread) with avocado and aoli.  Lynn had a Smoke Burger with Applewood back and smoked tomato jam.  Both deliscous with interesting twist (such as the smoked tomato jam).
The servers and staff were hip and attractive as well as being extremely competent.  The interior was a delight with a well curated bar and great visual touches to complement the food and drink.
We will definitey be back....
M& L

Friday, August 23, 2019

Mark and Lynn finally make it to Noah's on Long Island's North Fork...

Lynn and I had passed Noah's on many occasions during our trips through Greenport on the North Fork of Long Island and it had long been on our "list" to dine there for several years.  Finally, craving seafood (particularly Lobster Roll) and a need to get out of town we at last dined at Noah's
The food was amazing and possibly the best seafood we have had on Long Island (certainly the best we have had in a long while).  The Lobster Roll was sublime with a generous portion of lobster and not overwhelmed by the Brioche roll or mayonnaise as many lobster rolls on the East End can be.

We also had Grilled Mediterraneean Sardines that reminded us of the Pinxtos in San Sebastian, Spain.  Lynn's Local Seafood Frito Misto was a beautiful combination of Calamari, Scallops, Oysters, and Shrimp.  Our appetizer of goat cheese stuffed zucnini blossoms was an introductory treat to let us know of the excellence that lay ahead. We are definitely looking forward to a return...

Tuesday, June 11, 2019

The Sioux Chef's Indigenous Kitchen chronicles the history and deliciousness of Native American cuisine...

Chef Sean Sherman's Cookbook The Sioux Chef's Indigenous Kitchen is one of the most unique culinary works of recent years.  Chef Sherman, who is of  a member of the Ogala Lakota tribe, focuses on utilizing indigenous ingredients as the core of these recipes. European staples such as wheat flour, dairy and sugar  are avoided in favor of duck, quail, wild turkey  and wildflowers. Some of his ingredients are familiar (Mustard Greens) others less so or not thought of typically as food (Dandelion, Knotweed and Mallow). Despite the somewhat esoteric nature of the material the recipes are easy to follow and require the basics with regard to kitchen tools.  The recipes found here are distinct such as Bison Tartare, Smoked Turkey and Acorn Soup, Griddled Maple Squash, and Sage and Rose-Hip Roasted Duck as well as Wild Rice Pilaf With Wild Mushrooms. In a crowded cookbook field it sometimes difficult to find something genuinely new and innovative even as it is ancient.  Chef Sherman's work here (which won the prestigious James Beard Foundation Book Award) is both eye opening and educational as he is preserving a way of cooking and even a way of life that he has shared with the public.

Photo credit Mette Nielsen

Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Psíŋ na Čȟaŋnákpa na Úma Cȟeúŋpapi na Watȟókeča T’áǧa
Serves 4 to 6

Wild rice is a flavorful and remarkably satisfying food. The mushrooms add a dark, meaty flavor and texture, while the chestnuts are creamy (and high in protein). This meatless dish will appeal to omnivore and vegetarian alike. Cooked wild rice will keep several weeks in the refrigerator and for at least a year when frozen in a plastic freezer bag.

2 tablespoons sunflower or walnut oil
1 pound assorted mushrooms, cleaned
1 tablespoon chopped sage
½ cup chopped wild onion or shallots
½ cup Corn Stock or vegetable stock
2 cups cooked wild rice
½ cup dried cranberries
1 cup roasted, peeled, chopped chestnuts*
1 tablespoon maple syrup to taste
½ to 1 teaspoon smoked salt to taste

In a large skillet, heat the oil over medium-high heat and add the mushrooms, sage, and onion. Cook, stirring, until the mushrooms are nicely browned and the onion is soft, about 5 minutes. Stir in the stock, wild rice, and cranberries and cook until the liquid is nearly evaporated. Stir in the roasted chestnuts. Season with maple syrup and smoked salt to taste.

*To roast and peel chestnuts, use the sharp point of a small knife to score an X on the flat side of the chestnut and place on a baking sheet. Roast in a 350°F oven until the skins begin to peel back. The length of roasting time will depend on the freshness and size of the chestnuts and range from about 10 to 25 minutes. Remove, and when cool enough to handle, peel.

From The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley (University of Minnesota Press, 2017)
Copyright 2017 Ghost Dancer, LLC. All rights reserved. Used by permission of the University of Minnesota Press.

Tuesday, June 4, 2019

Matchbox in Maryland impresses with its atmosphere and offerings...

Lynn and I were out and around Washington, DC this past weekend and as usual we were intrigued to try some new eateries.  One of them, Matchbox is part of a local chain in and around DC. We went to the one in Rockville, Maryland where we had the mini-burgers, fried calamari and an exceptional house red wine from the Steele Winery in Lake County, California.  The interiors and exteriors were sleek and the outdoor seating was particularly pleasant on an early Summer afternoon.  The menu offerings were mostly basic fare (Burgers, Chicken, Filet Mingon(, but nicely prepared and plentiful in their portions.  The Wood Fired Pizza is the star performer here, however, with several interesting combinations including pork belly, jumbo lump crab and lobster sauce.  A nice atmosphere, helpful wait staff and a relaxed vibe raise Matchbox well above the usual cookie cutter chain restaurant.

Wednesday, May 15, 2019

Local Burger in Patchogue impresses with a diverse burger menu....

Local Burger in Patchogue (there is also a location in Bay Shore) is a real breath of fresh air in the rapidly expanding restaraunt scene in Patchogue.  The core of the menu is of course, burgers but somehow this does not limit the menu as their are a variety of combinations that can be created as there are a number of "sides" that can be added to the burger including sriracha aoli, fried egg, dill picle chips, maple mayo and even peanut butter.  They also offer Quinoa Burgers, Brisket Sandwiches, Gluten Free Buns as well as a variety of Hot Dogs and  fries.

One thing that elevates Local Burger is the excellent spirit and wine selection.  There "Local Manhattan" with Taconic Rye, Carpano Antica, bitters and black cherry splash is one of the best cocktails I have had on Long Island.  The restaurant also has the best Long Island red wine I have ever had from the Pumphouse Winery in Mattituck.  

The interior is cheerful with clever touches (the red neon cow most notably).  The crew is cheerful and efficient and there is a good happy hour.  Local Burger is fast becoming one of our favorites...


Wednesday, April 24, 2019

Pork Clouds raise the bar for the humble pork rind....

My Achilles heel with regard to food is standard issue potato chips.  Lays, Doritos, nothing fancy or particularly healthy but salty and delcious.  Fortunately, Lynn and I stumbled upon Pork Clouds a company that has striven to elevated the humble pork rind to a state of artisinal  excellence.  We had the Malabar Black Pepper which satisfied our salt craving while being "Paleo" and free of carbs and sugar that pesky chips are typically packed with. 
The company makes a variety of other Pork Rinds including offerings flavored with Rosemary and Sea Salt; Garlic Thyme.  The company also makes "Pork Panko" which is a carb free alternative to traditional bread crumbs.  Definitely looking forward to trying the companies full range of products...

Tuesday, April 23, 2019

Subtle Tea on Long Island makes an impression with Craft Brewed and Organic offerings....

Lynn and I stumbled upon a great Long Island product and company called The Subtle Tea Company out of nearby (to us) Centereach, New York. The teas are craft brewed and organic with the best tasting zero calorie tea Lynn and I have ever had. The company seems to be getting good distribution around Long Island (we just spotted it at the Jamesport Brewery).  Lynn and I look forward to seeing this company grow on Long Island and are always glad to have the chance to be supportive to local products.
M& L

Blog Archive

About Me

My photo
I (Mark) have written for The Christian Science Monitor, Clear Magazine, Picture Magazine, Film Score Monthly, Dan's Papers, Rue Morgue, In Flight USA and a lot more publications that I can't remember.... My wife Lynn was a model with the Ford Agency and her photography has been featured in most of the publications I have written for...


| More