Dining Guide: May 10, 2013 by Anton Community Newspapers

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

Now That’s Italian

Iavarone Brothers takes the marketplace to a new level BY DAVE GIL DE RUBIO

DGILDERUBIO@ANTONNEWS.COM

When Iavarone Brothers doubled the square footage of its New Hyde Park store by taking over the expiring lease of a defunct card store in the Lake Success Center, it became the latest jewel in the crown of this family-owned business that’s four locations strong. In its 86th year of existence, the company shows neither signs of slowing down nor of ownership changing, given the fact that the fourth generation of Iavarones has been taking over leadership of the company in recent years. It’s a situation that Jonathan Iavarone, son of Pat, doesn’t take for granted. “It’s nice. It’s a family business. You don’t always agree with your family members per se, but you know what? There’s nothing like family,” he pointed out at the ribbon-cutting for the New Hyde Park store. “We always work it out, and thank God, we all get along. We’re very fortunate. You hear some of these stories that family businesses don’t last that long. Thank God, we’re ahead of the game like that.”

With locations in Wantagh, Woodbury and Maspeth, Queens, Iavarone Brothers has come a long way since founder Pasquale Iavarone arrived on Ellis Island in 1919 and wound up opening up a salciceria, or sausage store, in Brooklyn. The expansion of the New Hyde Park store to 9,500 square feet is the latest development in how the family has always tried to be forward thinking in its approach toward business. When Pasquale’s sons Joe and Jerry took over in 1951, not only did they add locations, but they even went so far as to meet with poultry maven Frank Perdue, with whom they developed a type of chicken sausage. The innovations continued as siblings Pat, John and Joe became the third generation to run Iavarone Brothers and in the process, started oﬀering prepared foods and hot catering. An exclusive line of fresh pasta products sold under the name Iavarone Bros. Villa di Pasta also started being sold in all the stores.

Photo by Steve Toscano

At your service from left to right: Joseph Thomas Iavarone, Jonathan Iavarone, Chef Chris Landi and Patrick Iavarone.

see ITALIAN on page 4

Stango’s At The Orchard

The Oldest Italian Restaurant On Long Island

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ITALIAN from page 3 Prepared foods in particular proved the brothers to be prescient, considering the effect of double-income families. “Prepared food is probably what we’re best known for, or the catering. We try to keep ourselves different. The prepared foods are among our most popular items because both parents are working in most families on Long Island. So they don’t have as much time to cook or think about what they have to do,” Jonathan explained. “So we try to give them that extra option, whether it’s a prepared item or we have some stuff from our butcher that’s oven-ready where you can put it in the oven and forget about it. Some people like to take things out of the oven and feel like they’re doing something. So we’re just trying to accommodate them the best we can.” The deli and prepared foods section are dead center in the store, the seafood department is considerably larger, and both the butcher and baker offer a large variety of meats, cakes and bread. With so many foods sold by Iavarone Brothers that have become holiday staples over the years, it’s no surprise that customers who’ve moved out of the area go to the Internet to mail order special items. It’s a niche that the family has cultivated over the past eight years. “We have a website — ibfoods. com. New Hyde Park is actually

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

considered the home base for the majority of things getting shipped out. We send out gift baskets, cheese, dried sausage — pretty much any of these hard-to-find grocery items,” Jonathan Iavarone said. “A lot of people relocate to California and Florida, but they can’t get a good loaf of bread. They’ll want [us to] overnight a loaf of bread, especially for the holidays. Cans of tomatoes, a lot of the panettone, which are the holiday cakes we do well with.” Fast-forward to the present, and Jonathan is one-third of the fourth generation moving to the head of the company along with brother Christopher (who works at the Wantagh location with Uncle Joe) and cousin Michelle (in Maspeth). While working in the family business wasn’t predetermined for the New Hyde Park native, it’s a career he was drawn to for a number of reasons. “To watch [Iavarone Brothers] evolve over my lifetime — what it was, what it is and what it could be is a big part of [me ending up in the family business]. Our family structure was based around the business. We never saw my father that much because he was busy with the business,” he recalled. “But to work with my father as a mentor or teacher means a lot to me also. You learn from their mistakes and you try not to make the mistakes they made in the past. Thank God, we’re pretty fortunate.”

Photo by Steve Toscano

Prepared foods and fresh seafood are showcased, including lobster and baccala.

Photo provided

It started generations ago with a sausage shop founded by Pasquale Iavarone in Brooklyn.

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Photo by Steve Toscano

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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We Specialize in Catering for All Occasions Ask for Our Catering Menu 96 Mineola Avenue, Roslyn Heights P 516-621-1400 F 516-621-1509 www.Attiliospizza.com 96169

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

A Cut Above The Rest

At the Meat House in Roslyn, the butcher is just the beginning BY ANDY NEWMAN

ANEWMAN@ANTONNEWS.COM

With the advent of grilling season, Craig Jacobson, general manager and operations partner of The Meat House in Roslyn, has plenty of advice for meat lovers. First, he says, be selective about where you buy ingredients. “A lot of supermarket stuﬀ is packaged and it’s not cut on site,” he says. “It’s not the highest quality. You’ll see that it’s going to be ‘choice’ or ‘select.’ Here, at The Meat House, we serve only choice and prime. Only 3 percent of all meat is prime. In a supermarket, you’re just buying something in a package with a price on it. Here, 75 percent of our product is only USDA prime. Some supermarkets carry prime, but you’re most likely getting a low grade prime.” Underscoring how seriously The Meat House takes meat, there’s a butcher manager, a junior butcher manager and an executive chef, Cliﬀ Goodman. Jacobson advises shoppers to consult with a butcher whenever possible. “Our butcher is going to give you a piece of meat that is clean,” says Jacobson. “He’s going to give you a piece of meat that’s going to meet the

Photos by Andy Newman

Craig Jacobson, general manager and operations partner of The Meat House.

see CUT on page 8

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

Cliff Goodman, executive chef of The Meat House.

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amount of people you need to feed. And a proper butcher is always going to be able to give you something that you’ve probably never tried that you’ll like more. We want every customer to feel like they’re getting a restaurant experience.” “Let’s say you really like flavor and you really like shell steaks or sirloin,” he says. “Well, this week we have a boned sirloin. The butcher is going to explain why it tastes better, how it was made with a bone, and he’ll also give you options for things besides regular steaks, like steak tips—that’s our big thing, steak tips. “Most butchers also will give you cooking tips,” he adds. “My butcher will hand you a piece of steak and tell you, ‘medium high flame, 12 minutes on each side.’ We also season meat. We’ll ask you, ‘Would you like the chef to season it?’ And we’ll season it so it can go right on the grill.” As for barbecuing, Jacobson, who opened the market at 1085 Northern Blvd. in January of last year, suggests using different types of charcoal and wood chips. “I have everything here,” he says. “I have flavored wood chips. We even have smokers. I like to smoke with some type of hickory or apple wood chips. I’ll put the charcoal on the bed of the smoker, and then the wood chips in the basket and the item on the top of the rack.” Jacobson point out that The Meat House, the first of the 30-store nationwide chain to open on Long Island, offers much more than just meat. He likens it to a local food market with salads, fresh produce and fish, cheeses, dressings, sauces, desserts, baked goods, sandwiches, craft beers and sodas as well as prepared meals. Catering is available, too. He prefers using charcoal rather than propane or natural gas and says

that many grill owners don’t know how to use their grills “They think they can turn the grill on,” he explains, “and it’s going cook like it does in your house. Grills have all different temperatures and they all have different hotspots.” The most popular items for barbecuing, he says, are meat with a bone. “We have really nice sirloins with a bone,” he says. “We have sirloin tips, sliced clean and then pre-marinated. We have six or seven different varieties. Kabobs are very hot right now—steak, chicken and shrimp kabobs with cilantro lime marinade or a buffalo marinade. Shrimp is hot right now because you can get it on the grill and it looks a little more fancy.” For barbecue traditionalists, Jacobson has some advice: “Try something different. Don’t walk in here and buy a hot dog and a hamburger patty. Buy a Pearl’s hot dog, a Kobe hot dog, a lamb burger, a buffalo chicken burger. We run an entire burger program with 10 to 15 different varieties. You can have a bacon burger, a bacon bleu cheese burger, a bacon cheddar burger, lamb burger, chicken vegetable burger, spinach, feta, turkey, olive, roasted red pepper burger, etc. Go outside the box!” As for organic meats, he says, “The choice of organic is very personal. Some people only want to eat organic. All of our chicken is all natural, no preservatives. We also have a section of the store of exotic foods— ostrich, rabbit, elk, etc. Grass-fed is a also big thing.” Jacobson has confidence of The Meat House’s continued growth. “I hope that the store continues to grow,” he says. “I hope we’ll outsource into more catering events. I just hope that we’ll be able to feed the surrounding towns and educate them about how to really do a good job when it comes to cooking meat.”

96911

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

Steak To Go

A world tour on your backyard grill BY JUSTIN HOPPER

EDITORIAL@ANTONNEWS.COM Your palate is shouting “steak house!” but you know your weekend guests are expecting something far more casual. So it’s inevitable that you’ll be firing up the grill. The good news is that with the right cuts of meat and the right preparation, backyard grilling can be fine dining, indeed. In fact, it also can be somewhat exotic when you enlist grilling recipes inspired by some of the best cuisines from around the world. The test kitchens (or would that be “test grills”?) at Omaha Steaks have come up with recipes that can take you on a culinary adventure right in your own backyard. Sweet and spicy Korean, zesty South American and bold Mediterranean ﬂavors make perfectly grilled steak even better. But before you put beef to iron, it is important to master the basics of grilling. Here are some tips from the Omaha Steaks pros.

Photos courtesy of Omaha Steaks

Grilled Ribeye Steak with Chimichurri Salsa.

see STEAK on page 12 MAY 24 ı ROCK STEADY MAY 31 ı ROCKALCOHOLICS JUNE 7 ı TIBERIUS JUNE 14 ı OFF THE RECORD JUNE 21 ı COUSIN FUNGUS JUNE 28 ı LIL SAMMY & THE FUNKED UP DADDIES FIFTH OF JULY CELEBRATION COME SING WITH OUR LIVE KAROKE BAND JULY 12 ı JIMMY SAXMAN JULY 19 ı UNDERCOVER JULY 26 ı ROCKALCOHOLICS

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Directions: From Main Street in Port Washington, turn north on Shore Road. Make first left onto Manhasset Ave. (across from King Kullen Shopping Center). Make first left onto Sintsink Drive. La Motta’s is at the end, on the left.

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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Mediterranean Sirloin Skewers.

STEAK from page 10

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ITALIAN

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Grilled Ribeye Steak with Chimichurri Salsa

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1. Clean and preheat grill on high. 2. Lightly oil everything before putting it on the grill. This helps the searing process and prevents sticking. 3. Season food before grilling. 4. Sear the outside of steaks when grilling. This helps with the flavor and juiciness. 5. Use tongs or a spatula to turn meat on the grill. Using a fork can damage the meat. 6. Cover grill as much as possible during the grilling process. This helps to lock in the grilled flavor and will help prevent flare-ups. 7. Keep a spray bottle with water handy to douse any unexpected flare-ups. 8. Use the 60/40 grilling method. Grill for 60 percent of the time on the first side, then grill 40 percent of the time after turning over the food. This will make sure your food is evenly cooked. 9. Place cooked food on a clean plate. Never place cooked food on the plate you used to transport the raw food to the grill without thoroughly washing it first. 10. Allow foods to “rest” for five minutes between cooking and eating. This will help them retain moisture when you cut into them. Now, on to the recipes.

Serves four • 4 Ribeye steaks • Sea salt and fresh ground black pepper to taste • 1 cup Chimichurri Salsa (see recipe) • 4 cilantro sprigs If steaks are frozen, thaw them. Then season and grill to desired doneness. Top each steak generously with Chimichurri Salsa. Garnish each steak with one cilantro sprig.

Chimichurri Salsa Makes 1 cup • 1/2 cup green onions, minced • 2 teaspoons fresh oregano, minced • 1/4 cup red bell pepper, minced • 1/4 cup cilantro, minced • 1 tablespoon jalapeño, minced • 2 teaspoons fresh garlic, minced • 1/2 teaspoon sea salt • 1/4 teaspoon fresh ground black pepper • 1 tablespoon extra virgin olive oil • 2 tablespoons red wine vinegar • 1/2 lime, juiced Combine all ingredients and mix well.

Korean Barbecue Beef Tenderloin with Stir-Fried Bok Choy

Serves six to eight • 1 3-pound tenderloin roast • 2 cups Korean Barbecue Marinade (see recipe) • 1 pound Stir-Fried Bok Choy (see recipe) • 1 14-ounce bottle Korean barbecue sauce • 6-8 cilantro sprigs • 1 teaspoon black sesame seeds • 1 teaspoon toasted sesame seeds • Sea salt and fresh ground black pepper to taste If tenderloin is frozen, thaw it. Begin by completely thawing tenderloin. Place in a large resealable bag with Korean Barbecue Marinade. Marinate overnight in refrigerator. Remove tenderloin from marinade and season with sea salt and ground black pepper. Sear tenderloin on all sides on a pre-heated grill. Place in a 250°F oven for 1 hour and 15 minutes, or until the internal temperature is 125°F for medium rare. With 15 minutes remaining, prepare bok choy and heat Korean barbecue sauce. Remove tenderloin from oven, let rest 15 minutes. Slice and serve. Garnish with cilantro and a mixture of sesame seeds.

see STEAK on page 13

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

STEAK from page 12

Korean Barbecue Marinade Makes 2 cups • 1 tablespoon sesame oil • 2 tablespoons garlic, finely chopped • 2 tablespoons fresh ginger, minced • 1 cup canned pear juice • 1/2 cup soy sauce • 2 tablespoons brown sugar • 1 tablespoon crushed red pepper Place sesame oil in a thick bottom pot and add garlic and ginger. Place pot on a medium burner and add the rest of ingredients and slowly bring to a boil. Bring heat down to a simmer and cook while stirring for approximately 5 minutes. Remove sauce from heat and refrigerate for up to one week.

Stir-Fried Bok Choy • 1 tablespoon canola oil • 1 pound bok choy, chopped • 1/3 cup Korean barbecue sauce • 1 tablespoon sesame oil • Sea salt and fresh ground black pepper to taste In a wok, brieﬂy heat canola oil. Add bok choy and cook for 2 to 3 minutes. Add Korean barbecue sauce and sesame oil to wok and mix well. Serve hot.

Korean Barbecue Beef Tenderloin with Stir-Fried Bok Choy.

Mediterranean Sirloin Skewers Serves 4 to 6 • 2 pounds sirloin tips • 1 cup Mediterranean Steak Marinade • 4-6 skewers If sirloin tips are frozen, thaw them. Prepare Mediterranean Steak Marinade. Drain sirloin tips and place in a resealable bag with marinade. Marinate sirloin tips in refrigerator

for at least eight hours or overnight. Agitate bag periodically to ensure marinade is well combined with the sirloin tips. Preheat grill on high. Thread sirloin tips onto skewers. Grill for 4 to 5 minutes on each side. Serve over couscous, pasta, salad or rice.

Mediterranean Steak Marinade Makes 1 cup • 1/2 cup extra virgin olive oil

MOTHER’S DAY May 12, 2013 12-5:30pm

Special Complete Dinner Menu Reservations Required

BRUNCH BUFFET 11am-2pm Adults $45 ++ Children $20 ++ Unlimited Mimosas, Bloody Marys and Screwdrivers

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214 Jericho Turnpike, New Hyde Park 11040 516.354.7797 • www.brasserie214.com

• 2 teaspoons sea salt • 1 teaspoon ground black pepper • 1/4 cup fresh squeezed lemon juice • 2 tablespoons fresh garlic cloves, chopped • 1 tablespoon fresh rosemary, chopped • 1 tablespoon fresh oregano, chopped • 1/4 cup California chardonnay wine Combine all ingredients and mix well.

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

The Guilt-Free Gourmet

Pizza — even crème brulee — doesn’t have to be a diet-buster BY JUSTIN HOPPER

EDITORIAL@ANTONNEWS.COM

Crème brulee is allowed on any reasonable person’s diet if you stop at a taste.

Counting calories and carefully choosing every meal doesn’t have to mean you also punish your taste buds – whether dining out or on the go. “When it comes to your diet, the best approach is often a balanced one. Practicing portion control, making smart choices and checking out caloric and nutritional information are all key ‘ingredients’ to long term diet success,” said Lyssie Lakatos, one half of the “Nutrition Twins,” a registered dietitian, certified personal trainer duo. Here are some more tips to help you eat smarter and put your guilt aside: Know that it is okay to indulge a little. A diet with no room for small treats or portions of your favorite foods is incredibly diﬃcult to maintain in the long term. Go ahead and order your favorite appetizer or a decadent dessert of crème brulee, but limit yourself to a tasting of just a few small bites. Ask your server to box up the rest or share the remainder with your dining companions. Choose restaurants that publish nutritional information. Some dishes can be deceiving, so knowing up front how many calories an entrée contains will help you make better choices. Some eateries oﬀer specialty items that are low in calories but big on taste.

see GOURMET on page 18

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

How To Eat Green

As well as elk, bison, ostrich and boar at Bareburger BY ANDY NEWMAN

ANEWMAN@ANTONNEWS.COM

Bareburger, serving up a wide selection of organic burgers, sandwiches, salads, shakes and snacks, is set to open its first location east of the city line at 32 Middle Neck Rd. on or about May 15. The restaurant, the 12th location for the growing chain, which has locations in Queens, Brooklyn and Manhattan, features a distinctive yellow storefront with garage doors on either side of the front entrance that open wide to allow customers to enjoy fresh air when the weather is favorable. Customers can choose the usual beef, chicken, turkey and lamb, as well as the unusual: elk, bison, ostrich and boar. For vegans or those on a vegetarian diet, there are mushroom, veggie or black bean burgers. General manager Dennis Manolatos, who is also a part owner, is proud of the environmentally friendly décor with tables made from

Photos by Andy Newman

The interior décor is fashioned from recycled and reclaimed material.

salvaged trees and reclaimed wood, along with a tin ceiling saved from a deconstructed barn. The booths are made from recycled vinyl, the light fixtures are handmade, and the walls highlight sculptures made from

recycled paper. Manolatos is venturing into the restaurant business for the first time, inspired by both his mother and his uncle, who is also involved with Bareburger.

“I’ve been interested in organic food for four years,” he said. “That’s when my mother started to throw everything out that wasn’t organic. My whole family is into organic. There aren’t many products in my house that aren’t organic.” “It’s healthier for you,” added Manolatos when asked why he prefers organic. “It tastes better. There are less chemicals and they’re hormone-free.” Bareburger began as an idea 11 years ago, and the founders chose “bare” as a symbol of its mission to provide a natural menu, free of pesticides and other undesirable ingredients. “I’m opening up in Great Neck with this idea because it’s a nice town with nice people,” said the new manager. “Organic food is growing in popularity. There’s an opportunity here to try something diﬀerent. But you can tell that a lot of people in the area are into organic foods. Corporate’s goal is to bring a healthier, all natural, all organic menu to the public.”

see GREEN on page 19

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

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Sun-dried tomatoes can stand by, ready to add sunny flavor.

Happy Mother’s Day

Stock Your Party Pantry BY LAURIE WILSON

EDITORIAL@ANTONNEWS.COM

Sunday, May 12, 2013

Welcome to La Pace with Chef Michael APPETIZERS Grilled Portobello Mushrooms Insalata Caprese Spring Salad Baked Clams Oreganatta Baked Eggplant Rollatini Fried Calamari Penne Bolognese Lobster Bisque

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ENTRÉES

Sautéed Soft Shell Crabs Menuiere Grilled Norwegian Salmon Veal Scalloppini Gismonda Braised Lamb Shank (Osso Buco) Roast Prime Shell of Beef Grilled Marinated Pork Chop Spaghetti Seafood Fra Diablo Chicken Sorrentino La Pace Sunday Dinner

& OUR HOMEMADE DESSERTS Adult

4950 | Children $2300

Most of us don’t need an excuse to throw an impromptu “it’s-fiveo’clock-somewhere” gathering or a casual dinner party or an afternoon tea with the neighbor. And you certainly don’t want to squash the sudden celebration because you have nothing to make. Here are some ideas for items you should always keep in stock in your pantry so you’re always prepared — no excuses. And there also are some menu suggestions, as well local shops you can visit to pick up the best of these items (including seasonal farms and farmer’s markets if you have the time to shop for something fresh).

In the pantry

We look forward to seeing you and your family on Mother’s Day!

51 Cedar Swamp Road Glen Cove • 516.671.2970 www.lapaceglencove.com VALET PARKING AVAILABLE

Olives, black and green, are an essential in your instant-party kit.

96800

• Italian tuna in olive oil • Can of high-quality crabmeat • Two or three boxes diﬀerent-shaped pasta • Jar of pesto • A couple of cans of chickpeas and other beans such as black, kidney and cannellini

• Can chipotle peppers in adobo sauce • Jar of salsa • Garlic cloves (or jar of minced garlic) • Good-quality olive oil • Jar of mayonnaise and/or vegenaise • Jar of chutney • Roasted red peppers, artichokes and mushrooms. • Sun-dried tomatoes • Can or jar of anchovies • Jar of preserves (peach, apricot, blackberry to accompany a chunk of cheese) • Spices (red pepper ﬂakes, curry, oregano, cumin, coriander, bay leaves) • A couple of cans of chopped tomatoes (or canned Italian plum tomatoes in juice) • Couple of boxes of good chicken stock • Bread crumbs or panko ﬂakes • Bag of tortilla chips • Tahini • Capers • Nuts (almonds, walnut, pecans)

see PANTRY on page 17

DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

PANTRY from page 16 • Box of high-quality crackers • Olives (black and green) • Long-grain rice, plus Basmati or Arborio • Specialty teas (Serendipitea has a nice selection)

In the fridge • Nonfat cream cheese • Cheese (Parmesan-Reggiano, manchego, goat, feta) • One dozen eggs • Milk • Unsalted Butter

Pantry Menu Ideas Here are some suggestions for quick dishes to whip up. If the preparation of these dishes isn’t in your culinary skill set, recipes are easily found with an internet search. Some require that you pick up a fresh baguette or loaf of Italian bread. • Deviled eggs with red peppers • Tuna and cannellini bean bruschetta • Tuna caper (or olive) crostini • Bruschetta with white beans and sun dried tomatoes • Olive tapenade • Rice balls • Artichoke and bean dip • Roasted chickpeas

Grate expectations? You bet. Have Parmesan-Reggiano on hand. • Basmati rice with curry • Sweet and spicy cream cheese dip • Hummus • Spaghetti alla puttanesca • Artichoke and chipotle dip • Deviled eggs with red peppers • Tuna and cannellini bean bruschetta

• Tuna caper (or olive) crostini • Cheese and jam plate

Local Sources Here are some ideas on where to find various pantry items in our area:

• North Shore Farms (Mineola, Port Washington, Great Neck, Glen Cove) Great selection of Italian, Spanish and Greek items like olives, adobo sauce, olive oil, pasta • Razzano’s (Glen Cove) Italian specialty items • Patel Brothers (Hicksville) Indian market. Think spices, curry, nuts, chutney, and more than a dozen types of basmati rice • The Meat House (Roslyn) Super-quality meats of all types, fresh-cut, as well as marinated, marinades, sauces, etc. • Iavarone Bros. (New Hyde Park, Westbury) Anything and everything Italian , as well as fresh-baked goods and prepared dishes. • Rising Tide (Glen Cove) Organic items, including organic chicken stock and organic pesto • Shin Nara (Port Washington) Japanese market, with rice, dry noodles • H Mart (Great Neck, Williston Park) Korean market, interesting selections of rice and condiments • Farmer’s Markets (Locust Valley, Port Washington) Seasonal on Saturdays, fresh basil and other herbs • Rottkamp Bros. Farm (Glen Head) Seasonal for fresh garlic, basil, herbs

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

GOURMET from page 14

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TOSCANINI

“Today you can find great food options, like Sbarro Skinny Slice, that will satisfy your cravings without expanding your waistline,” added Tammy Lakatos, the other half of the Nutrition Twins. With only 270 calories per slice, this better-for-you pizza is topped with roasted red and green bell peppers, portobello mushrooms and sweet, caramelized onions with a sprinkling of mozzarella and Pecorino Romano cheeses. “What I like is that it’s perfectly portioned and topped with betterfor-you ingredients, so that you can get your pizza fix without feeling the guilt.” Turn a craving into a recipe. When you want a restaurant favorite, but don’t want to go out, try an at-home recipe. Here’s one that should stop your pizza craving and keep you from kicking yourself for overindulging (if you share the pie). It’s modeled on that Sbarro pizza, and can be ready in about 30 minutes.

Skinny Slice Pizza Prep Time: 20 minutes Cook Time: 10 minutes Servings: 8

• 1 yellow onion, thinly sliced • 1 tablespoon olive oil • 1 package prepared pizza dough or crust • 1/2 jar tomato pizza sauce (approximately 10-12 ounces) • 2 1/2 cups fresh portobello mushrooms, sliced • 1/4 cup roasted green bell peppers (packed in water), drain and julienne • 1/4 cup red bell peppers (packed in water), drain and julienne • 1 cup shredded mozzarella cheese • 1 tablespoon grated Pecorino Romano cheese To caramelize onions, sauté in a pan with olive oil over medium heat for 15 to 20 minutes until slightly browned. Do not burn. Preheat oven to 425°F. Roll out pizza dough on a 17inch round pizza stone. Spread tomato sauce evenly across the dough. Sprinkle mushroom pieces over the dough, and then evenly spread onions, green and red peppers. Top with cheeses. Bake for 10 to 12 minutes, or until crust is golden brown and crispy and cheese is melted. Cool for 1 minute. Cut into 8 slices and serve.

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DINING GUIDE - ANTON COMMUNITY NEWSPAPERS - MAY 10, 2013

LOCUST VALLEY NEW YORK

Join Us For Mother’s Day Sunday, May 12th

For A Special Brunch & Dinner Menu Reservations Suggested

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Home of Locust Valley’s Original and Still Best

TRIVIA NIGHT

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lunch and dinner, and will serve organic wine and beer. Private parties can also be accommodated. A children’s menu? Of course, there’ll be a children’s menu. “For less than $8, a child can order a burger, fries, apples, sliced carrot and a juice box or milk,” Manolatos said. Bareburger has plans to add additional restaurants in Plainview and Rockville Centre in the next few months.

Reservations Suggested

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GREEN from page 15

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2 Locations

165 Voice Road Carle Place, NY Tel: 516.280.2778 Fax: 516.280.2779 (Next to Q-Zar, Behind Dunkin Donuts)

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281 Franklin Avenue Franklin Square, NY Tel: 516.326.0300 Fax: 516.326.2733 (Between Mavis & STS Tire)

96982