Patchogue, NY November 2019

LifestylePubs.com/Patchogue

NOVEMBER 2019

FROM HIGH TEA TO OUR HOMETOWN

INSPIRED BY: REV. DWIGHT LEE WOLTER

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Patchogue Lifestyle | November 2019

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LIFESTYLE LETTER

NOVEMBER 2019 PUBLISHER

Thomas Graf | thomas.graf@lifestylepubs.com EDITORIAL COORDINATOR

Michele Cayea | michele.cayea@lifestylepubs.com AD DESIGNER

Evan Deuvall

Thankful AS NOVEMBER ROLLS AROUND, WE’RE ANXIOUSLY AWAITING THE

LAYOUT DESIGNER

Dana Rudolph COPY EDITOR

Kate Baxendale

APPROACH OF THANKSGIVING, THE HOLIDAY SEASON AND TIME SPENT

CONTRIBUTING WRITERS

WITH OUR LOVED ONES. The winding down of the year always brings about a

Su-Jit Lin, Michele Cayea, Genevieve Garruppo

time of reflection for us—remembering everything we’ve done or accomplished in months past; looking back on turkey disaster stories, mornings watching the Thanksgiving Day parade or afternoons spent curled up on the couch after one

CONTRIBUTING PHOTOGRAPHERS

Benny Migliorino, Daryl Thomen, Genevieve Garruppo

too many pieces of pie; thinking of the people, watching football, experiences and things we’ve been blessed with in the last year.

As we press pause on the hustle and bustle of life putting together a monthly magazine, we’re able to look back on the past year and, most meaningfully, the stories from all of you that have made what we do possible. We also take this chance to think of those less fortunate and encourage you to take the opportunity this giving season to donate to local organizations or charities giving back locally.

We hope that as you read this issue, you—like us—find inspiration in the lives and experiences of your neighbors and the connections that have been made.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore

Happy Thanksgiving, Patchogue!

ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson EDITORIAL MANAGER Nicolette Martin

Thomas Graf, Publisher

AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Patchogue Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via

ON THE COVER Dakota Nowicki PHOTOGRAPHY BY BENNY MIGLIORINO 4

Patchogue Lifestyle | November 2019

the US Postal Service to some of the Patchogue areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Patchogue Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE NOVEMBER 2019

FEATURES 14 From High Tea to Our Hometown Sweet and Savoured Scones

by Dakota Rose

18 Inspired By: Rev. Dwight Lee Wolter Congregational Church of Patchogue

22 The Great American Pie Tour Head to the North Fork with Your Fork in Hand

28 18

28 Home for the Holidays New Home New Traditions in East Patchogue

22

14

DEPARTMENTS 4

Lifestyle Letter

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Good Times

12

Around Town

14

Culinary Creations

22 Travel Destination 28 Renovate & Refine 34 Lifestyle Calendar 35 Realty Report

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GOOD TIMES

Patchouge's St. Liberata Festival On Saturday, Sept. 7, Patchogue celebrated the 52nd year of the Italian Feast of St. Liberata. This year honored the 2019 Italian American of the Year, Grace Rizzi-Gallipoli. Filled with food, refreshments and entertainment, the feast is an important and enjoyable weekend that all members of the Patchogue community look forward to. PHOTOGRAPHY BY PATCHOGUE TODAY

Patchogue Theatre for the Performing Arts Cocktail Party Fundraiser The Patchogue Theatre for the Performing Arts held its Inaugural Cocktail Party Fundraiser at Temperance Hall in Bellport on Sunday, Sept. 8. The party was attended by 75 guests, who were treated to cocktails, hors d'oeurves and entertainment by Broadway star Lana Gordon. PHOTOGRAPHY BY WALTER PETRULE

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Patchogue Lifestyle | November 2019

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GOOD TIMES

Patchogue Young Professionals Networking Happy Hour On Thursday, Sept. 19, the Patchogue Young Professionals hosted a networking happy hour at Donatina Neapolitan Pizza Cafe. More than 30 young professionals from Patchogue and all over the island gathered to introduce themselves, network and expand their social and business network. John Peragine, the owner of Donatina and PeraBell Food Bar, spoke about his businesses and path to success.

For more events and information, visit PatchogueYoungProfessionals.com. PHOTOGRAPHY BY BENNY MIGLIORINO

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AROUND TOWN proved to be a continuous source of satisfaction.

Every piece I create, whether a cutting board, custom piece of furniture or sculpture, receives my full attention and commitment. As an artist, yesterday’s experiences and tomorrow’s possibilities keep me looking for what is next." –Tom Finn, owner/artist, FinnWoodDesign.com

FIDELITY PHOTOS PORTRAIT STUDIO Dawn Tesoro, owner of Fidelity Photos Portrait Studio in Patchogue, was recently awarded the accreditation of Associate Photographer. The Portrait Masters accreditation program, explicitly for portrait photographers of all genres, is a

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pieces since 2015. From custom countertops/

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tabletops to wall decor and furniture, Michele works with high-quality epoxy resin and acrylic paint. Self-discipline and passion have allowed Michele to master her skills and knowledge of the epoxy resin, pushing its boundaries and discovering new ways to create multi-dimensional, timeless pieces. She is inspired by the natural flow and movement of colors we not only see around us daily but also envision in our dreams and mind.

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FEATURED LOCAL MUSICIAN Paris Ray is a 24-year-old singer-songwriter based in St. James. She started in the entertainment industry at 4 years old as a child actress, appearing in shows like Guiding Light, Late Night with Conan O'Brien, All My Children, 30 Rock and iCarly. Paris now does music full time, performing at restaurants, vineyards and weddings five times a week and was just nominated for "Bethpage’s

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backyard, I have been building, creating. Twenty-

We are always accepting submissions for announce-

something years later, not much has changed.

ments you’d like to see included in our Around Town

Unlocking the mystery from within a fallen tree or

section. Submissions are accepted via the Contact

extending the life of a reclaimed piece of lumber has

Us tab at LifestylePubs.com/Patchogue.

Patchogue Lifestyle | November 2019

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CULINARY CREATIONS

FROM HIGH TEA TO OUR HOMETOWN SWEET AND SAVOURED SCONES BY DAKOTA ROSE IT’S FUNNY HOW AN ORDINARY DAY CAN SPARK SOMETHING IN YOU. An afternoon enjoying high tea and a scone with her mother inspired Dakota Rose to try her hand at creating this classic tea treat. She was never much of a baker, but she was energized by the thought of putting her own unique spin on this classic British baked good.

She started with a basic scone recipe then began experimenting with different flavors for her family and friends. The response was overwhelming; her uniquely flavored, fun and colorful scones were too delicious to be kept secret. As the manager of the popular Bean Coffeehouse in Patchogue, Dakota Rose is able to share her distinctive and delectable delicacies as they are available for purchase daily at the Bean. Dakota makes about nine dozen scones a week with the Fruity Pebbles flavor being the most popular—and also the most fun to make, she says.

Part of what drew Dakota to baking and creating different flavors is the science behind it. From glazed to unglazed and seasonal flavors, you can order both classic and non-traditional flavors such as Lavender London Fog, Matcha White Chocolate Coconut, French Toast, Nutella, Dark Chocolate Cherry Almond and more. This fall’s seasonal scones include Spiced Pumpkin, Caramel Apple, Sweet Potato, Candy Corn, Spiced Cider, Candy Crush, Thanksgiving Dinner (savory) and Candied Yam. Orders can be placed online. There is a minimum of one dozen, and half dozens can be mixed and matched.

Wholesale pricing is also available. You can contact the “Scone Queen” directly at SconeQueen@gmail.com to place orders. Be sure to follow her on Instagram @SweetAndSavoured. I dare you to take a look and not be tempted to try one yourself. She is currently in the process of constructing a gorgeous kitchen in her new apartment to accommodate this baking business. In the future, she has plans for vegan-friendly scones, scones for dogs, and ultimately, one day owning her own scone/tea shop.

14

Patchogue Lifestyle | November 2019

CONTINUED >

ARTICLE MICHELE CAYEA PHOTOGRAPHY DAKOTA NOWICKI AND BENNY MIGLIORINO

CARAMEL APPLE SCONE INGREDIENTS + 2 cups unbleached flour + 7 teaspoons sugar + 1 1/2 teaspoons baking powder + 1/4 teaspoon baking soda + 5 1/2 tablespoons butter + 1 egg + 1/4 cup half-and-half + 1 small apple, chopped + 1/4 cup caramel (any kind) + 1/4 cup milk + Additional caramel drizzle for garnish

METHOD Preheat oven to 400 F. Cut apples and coat with caramel; set aside. In a medium-sized mixing bowl, combine flour, sugar, baking powder and baking soda. Cut butter into flour mixture. Whisk egg with half-andhalf, and combine with apples and caramel.

Add wet ingredients to dry and knead until a dough is formed. Press dough, by hand, into a 10-inch circle and cut in halves until 8 triangular scones are formed. Arrange on a cookie sheet, and brush each scone with milk. Bake for 11 minutes, and move to cooling rack immediately.

November 2019 | Patchogue Lifestyle

15

CULINARY CREATIONS

(CON TI N U ED)

PECAN PIE SCONES INGREDIENTS + 2 cups unbleached flour + 7 teaspoons sugar + 1 1/2 teaspoons baking powder + 1/4 teaspoon baking soda + 5 1/2 tablespoons butter + 1 egg + 1/2 cup half-and-half + 1/4 teaspoon vanilla extract + 1/4 cup chopped pecans + 1/4 cup milk Filling: + 1/2 cup chopped pecans + 2 1/2 tablespoons brown sugar + 1/2 egg, beaten + 1 tablespoon light corn syrup + 1 tablespoon, butter + Dash of cinnamon (optional)

METHOD Preheat oven to 400 F. Chop 1/4 cup pecans and set aside for dough. Chop 1/2 cup pecans and combine with brown sugar, egg, corn syrup, butter and cinnamon for filling. Set aside.

In a medium-sized mixing bowl, combine flour, sugar, baking powder and baking soda.

Cut butter into flour mixture. Whisk egg with half-and-half and vanilla, and combine with pecans. Add wet ingredients to dry and knead until a dough is formed. Press dough, by hand, into a 10-inch circle and cut in halves until 8 triangular scones are formed. Arrange on a cookie sheet, and press the center of each scone flat. Fill center with pecan filling.

Bake for 11 minutes, and move to cooling rack immediately.

16

Patchogue Lifestyle | November 2019

Aside from baking and serving up your favorite cold brew, Dakota founded Wander Beyond Her in April 2018. Her vision? A community for women who seek support in less typical endeavors, a network of amazing women who want to connect with and inspire other amazing women. A virtual place where travelers, entrepreneurs, yogis, eco-advocates, foodies, bookworms, students—women of all interests could come together to exchange useful knowledge on a platform dedicated to building a real community, rather than just gaining likes and followers. Since April 2018, Dakota has helped coordinate Wander Beyond Her events in Seattle, Denver and New York, as well as working with many community outreach programs in her hometown. For more information,

visit

WanderBeyondHer.org

and @WanderBeyondHer on Instagram.

PUMPKIN SPICE SCONES INGREDIENTS + 2 cups unbleached flour + 7 teaspoons sugar + 1 1/2 teaspoons baking powder + 1/4 teaspoon baking soda + 5 1/2 tablespoons butter + 1 egg + 1/4 cup half-and-half + 1/4 cup pumpkin + 1/4 teaspoon total vanilla and pumpkin spice extract (2 extracts mixed to form 1/4 teaspoon, not 1/4 teaspoon of each) + Dash of cinnamon and nutmeg + 1/4 cup milk Glaze: + 1 cup confectioners sugar + 1/4 teaspoon pumpkin spice extract + Water or milk in 1/4 teaspoon increments to desired thickness

METHOD Preheat oven to 400 F. In a medium-sized mixing bowl, combine flour, sugar, baking powder and baking soda. Cut butter into flour mixture. Whisk egg with half-and-half, and combine with pumpkin, vanilla, pumpkin spice extract, cinnamon and nutmeg. Add wet ingredients to dry and knead until a dough is formed. Press dough, by hand, into a 10-inch circle and cut in halves until 8 triangular scones are formed. Arrange on a cookie sheet, and brush each scone with milk. Bake for 11 minutes. While scones are baking, prepare glaze.

The glaze texture should be similar to heavy cream: thick, but still liquid enough to pour over the scones.

Move to cooling rack immediately. Glaze while still warm. Sprinkle with cinnamon.

+ Cinnamon (optional) November 2019 | Patchogue Lifestyle

17

Inspired By: Rev. Dwight Lee Wolter

18

Patchogue Lifestyle | November 2019

ARTICLE MICHELE CAYEA | PHOTOGRAPHY BENNY MIGLIORINO

CONGREGATIONAL CHURCH OF PATCHOGUE

INSPIRATION. By definition, it means, “the pro-

Asked what his inspiration is, Dwight said, “I see

cess of being mentally stimulated to do or feel

this benevolent, divine, purely loving force at large

something, especially to do or a sudden brilliant,

in the world even in the present face of disaster and

creative or timely idea.” It’s a term we use in our

tragedy; it’s still always there.”

daily jargon, but the phenomenon behind it is truly

He expressed how much passion he feels

transcendent. It’s easy to forget what an amazing

toward working with those who are disenfran-

gift life really is; getting caught up in the monotony

chised, disabled. He is inspired by those who have

of the day to day and to be consumed by today’s

persevered despite their circumstances.

“ME” culture. However, there is an intangible spe-

He conveyed how he sees the spirit of generos-

cialness to the art of giving and serving others. That

ity of people in our community. Grocery store gift

spirit of benevolence and the divine goodwill at

cards, diapers, underwear, socks and toiletries have

work is what inspires Dwight Lee Wolter, the minis-

all been left anonymously. There is an anonymous

ter of the Congregational Church of Patchogue, to

quote that states, “Generosity is the most natural

give back to our community in such a big way. After

outward expression of an inner attitude of compas-

having the opportunity to sit and talk with Dwight, I

sion.” Dwight wants our community to know how

thought a lot more about what makes someone’s

much this spirit of giving is integral to continue that

pursuits “inspired.” Inspired work is what sets us

work the Congregational church does.

apart; it’s what makes the ordinary extraordinary. It

The day I visited Dwight at the church, they were

means being driven by the work itself, not necessar-

setting up for their soup kitchen dinner service in the

ily the gain or notoriety. The word itself comes from

dining room. The kitchen area was staffed and orga-

the Latin inspirare, meaning “to breath into.” That in

nized with a beautiful array of fresh food being pre-

and of itself feels “holy” to me!

pared by an outstanding group of humble volunteers.

Dwight’s path to this service and occupation was

The dining area was decorated, and those serving

one he didn’t expect. Although throughout his life his

and preparing the food took care and pride in what

job choices and passions were pointing him in this

they were providing. This dinner service is just one of

direction, he just didn’t know it. He started working

the many assistance programs the church adminis-

in the hospitality industry as a maître d’ in Manhattan

ters. That same evening, they had a mobile shower

and has since gone on to be the author of six books in

unit set up outside for those in need to be able to

the fields of addiction and recovery, including three on

shower and obtain clean clothing. Additionally, they

blame, anger and forgiveness. He has been the minister

have a food pantry available as well as free haircuts

of the church for the past 13 years, and his dedication to

in their salon and barbershop services.

those who are oppressed or who happen to be “down on their luck” for whatever reason is truly admirable.

Dwight is continuously motivated and inspired to push on and do more for those he serves.

CONTINUED >

November 2019 | Patchogue Lifestyle

19

REV. DWIGHT LEE WOLTER

20

Patchogue Lifestyle | November 2019

(CON TI N U ED)

Recently, the church was highlighted for its attempts

We are lucky that our community cares, and in

to construct the world’s largest toilet paper pyra-

addition to all the great things the Congregational

mid—to snag a spot in the Guinness Book of World

Church of Patchogue does, there are also several

Records at last year’s Alive After Five festival.

other churches and community centers that pro-

“It takes a village to raise a pyramid,” Dwight

vide free meals and food pantries, shelters and

said. “Over 1,500 people—workers and donors—con-

emergency housing, non-medical detox, domestic

tributed to this effort to provide toilet paper to homeless

violence and family assistance.

veteran and domestic violence shelters. Toilet paper

What can we take away from all of this? You never

cannot be placed in any government (and many other)

know who you’re going to impact when you give—

grant’s requests because it is considered a luxury. Toilet

and you never know who might be in the position

paper is also a ‘hot item’ at food pantries, soup kitchens

to reciprocate if you ever find yourself in a time

and other charitable sites and organizations.”

of need. November is a month where we all “give

All of the toilet paper used to build the pyramid

thanks.” The attitude of gratitude is contagious, and

was donated to those local charities. It is efforts

if this article inspires you to want to give some of

like this that raise awareness and draw people

your time or a donation, the church is always wel-

together for the greater good.

coming and in need.

ON THE GROUND OFF THE RADAR AIR FORCE SPECIAL OPS

November 2019 | Patchogue Lifestyle

21

TRAVEL DESTINATION

The Great American

ARTICLE SU-JIT LIN PHOTOGRAPHY DARYL THOMEN

22

Patchogue Lifestyle | November 2019

Pie Tour

HEAD TO THE NORTH FORK WITH YOUR FORK IN HAND

YOU’LL BE AS HARD-PRESSED AS THE CIDER OF THE SEASON TO FIND ANYTHING MORE AMERICAN THAN THIS MONTH’S BANNER HOLIDAY: THANKSGIVING. Devoid of association to any particular faith, race or social status, this is the day all of us come together to celebrate the people and food that make the U.S. home. But a contender for the title of American as it comes? Pie. Granted, the colloquialism nods to apple pie, specifically, but in keeping with the inclusivity of Thanksgiving, let’s make our interpretations broad; life’s more flavorful that way. And as the star dessert, there’s no mistaking the importance of having the right one at your table this fall.

However, what makes a pie the perfect one is subjective. Is it a custard-based flavor like pumpkin, a saccharine one like pecan or fruit that you prefer? The shape-holding beauty of a shortening-based crust, the crisp lightness of a leaf lard-based crust, the crumbly quality of an oil-based one or classic butter with its pockets of richness? Then there’s the classic argument of whether it’s a crumb, lattice or double crust that should grace the table.

The only way to find the perfect fit is to do the legwork. Because although the days of sipping wine in the summer sun are over, vino isn’t the only thing worth spending a day or two out east for. What we’re recommending Briermere Farms

is far better: a pie tour. So grab a fork!

CONTINUED >

November 2019 | Patchogue Lifestyle

23

TRAVEL DESTINATION

(CON TI N U ED)

We use Long Island Cheese Pumpkins that we grow and puree right here,” shares manager Kathy Reeve. “We also grow our pie peaches here, and our apples, which go into our popular apple caramel with walnut version.

THE NORTH FORK PIE TRAIL Start in Wading River, where “Mama” Kathy Fink has been baking pies and making jams her very self since they bought back Fink’s Farms. Bring the little ones to this stop for the menagerie of farm animals from around the world, including enormous pigs and adorable Scottish Highland Cows.

If you’re able to tear yourselves away from the myriad family attractions at Fink’s, continue on to Schmitt Family Farm for apple classics that include double-crust, Dutch, caramel and a version made with Honeycrisp apples. But again, the temptation to veer offcourse rears its head; summer sings her siren song with their lemon crunch, made with curd from their own line of preserves, and Peach Melba with house-made raspberry sauce and topped with slivered almonds. To get you back on track for fall classics, Reeves Farm is next on this North Fork route, where fresh local pumpkin; Gala; and manager Amy Perkowski’s favorite, Arkansas Black Apples; and sweet potato (if you’re lucky) can be found.

Now that you’re warmed up, like a sweet (or savory!) song, the tour comes to a crescendo at what is perhaps the most famous pie purveyor on the East End: Briermere Farms. Made proudly on-site with fruit grown on those same grounds, these pies are as solid as their reputations.

Light, buttery crusts and dense, fruit-forward fillings are their trademarks, and the fresh-apple renditions they offer year-round— thanks to cold storage facilities—take the lead in popularity against their deservedly famous cream pies once the temperature and leaves begin to drop. However, few can resist that slight tang and mousseline cheesecake texture of their sumptuous fruit-topped cream pies, so our pro tip is to get one of each—and at least two of their outstanding soft-baked signature cookies, packed with nuts, coconut flakes, chocolate chunks and joy.

Next up is Woodside Orchards, arguably the East End’s apple experts, growing up to 28 varieties. However, there’s no better time to enjoy their crop than in the fall, according to Gayle Gammon of this popular cider stop.

“Fall varieties are just better for baking! The Portland and Ida Reds hold up best,” she says, especially nestled cozily in a rolledfrom-scratch crust under a blanket of the same or a Dutch crumb made slightly heartier with oats.

Swinging from niche specialist back to variety being the (pumpkin) spice of life, the beautifully expanded Bayview Farms & Market is unmissable. What started out as a simple stand for a seven-generation property has become a specialty trader of all things delightfully edible and charmingly local, down to the produce used in their vegan-friendly oil-crust pies.

24

Patchogue Lifestyle | November 2019

Hallock Cider Mill Key Lime Pie

Reeves Farm

“We use Long Island Cheese Pumpkins that we grow and puree right here,” shares manager Kathy Reeve. “We also grow our pie peaches here, and our apples, which go into our popular apple caramel with walnut version.”

Hallock Cider Mill is next on our route, but don’t be misled by the name. Like Bay View, what began as a “stand” in 1978 has grown into a stalwart tree with branches that extend far beyond its roots. Housemade apple, pumpkin and sweet potato butters, jams, cookies and so much more line the shelves and are worth taking a gander at—if you can make it past their bakery case, the anchor of the store.

The first thing you’ll notice is that unlike many other piemakers on the East End, their crumb is made of generously thick, chunky streusel as opposed to the fine, almost Pumpkin Pie

sandy graham cracker-like texture popular with most other farmstands.

“It’s all made from scratch from family recipes,” Wayne Hallock Jr. says when asked about this delectable deviation.

You’ll find this crumb on the apple pies, in both conventional sized pans and halfsize rounds, a popular option for those who find themselves indecisive when faced with the selection.

“People like to mix and match so they can try a little bit of everything,” he says.

What this means is no choosing between the family orchard apple, farm-harvested pumpkin, coconut custard and the black cherry, a dark horse fall favorite. But few pies are as beloved as their real, whole Key lime, or as notorious as their Sinful Pie, a cold dessert made with nougat, toasted coconut, pecans and caramel.

If that sounds too sweet, Wickham’s Fruit Farm is the perfect next stop with their fruit-forward pies in a thin, lighter crust. It’s a top favorite of food writer and East End expert

“It’s all made from scratch from family recipes.”

CONTINUED >

November 2019 | Patchogue Lifestyle

25

TRAVEL DESTINATION

(CON TI N U ED)

classic blueberry

Bayview Farms

Briermere Farms

Schmitt Family Farm preserves

26

Patchogue Lifestyle | November 2019

Apple cider donuts

Hannah Selinger’s for several reasons, not least of which is that “they have an incredible orchard, and apart from Briermere, are one of the last real, full-fruit growers on the North Fork. They’re the only ones on the entire East End, actually, who are growing and selling sour cherries, and on some of the oldest continually cultivated land in the country as a historic bicentennial farm.

“My point is,” she concludes, “their fruit is all their own ... and it’s great.”

The penultimate stop on the tour is, in contrast to Wickham’s history, a relative newcomer. Breeze Hill Farm & Preserve is where Gabi Spielmann, who made a name for herself selling Gabi’s Organics in the Hamptons, is now the resident maker.

She’s traded in baking cookies for baking pies, in addition to making from-scratch caramel, jam, tortes and breads for the stand. This season marks the debut of their Mason jar cobblers, which feature any of the 20 varieties of apples they grow on the grounds, as well as the apple, walnut and caramel drizzle pie that event coordinator Rosemary Pia laughs, “is the one most stolen by employees!”

Another headline debut for this year is the fully organic pumpkin pie, made with their farm pumpkins and fully organic ingredients, circling back to Gabi’s roots.

“I like doing things the old-fashioned way, like milling apple butter ... but old-fashioned also means going organic as much as possible,” she says. “It brings us closer to our food.” … Which brings us to our farthest and final stop, Country View Farm Stand where fourth-generation farmer Kevin Polak staked his own claim in our bucolic landscape when he bought the property in 2011. Pies there are a product of partnership, baked daily with local fruit and offering sugar-free options for those who require it … or just want to cut a few calories in favor of another slice. Because no matter how you slice it, life is short. You deserve a piece (or four) of the pie … so head out east and get yours.

November 2019 | Patchogue Lifestyle

27

RENOVATE & REFINE

HOME FO R T H E H O L I DAYS NEW HOME NEW TRADITIONS IN EAST PATCHOGUE

ARTICLE AND PHOTOGRAPHY GENEVIEVE GARRUPPO

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Patchogue Lifestyle | November 2019

UPON SITTING DOWN WITH JOE BERTONE AND VERONICA MEISTRELL, YOU QUICKLY GET A GOOD IDEA OF THE KIND OF PEOPLE THEY ARE. They immediately offered wine and cheese and asked if there’s anything I needed to be comfortable. They are the ultimate entertainers. The speakers gently hum the sound of jazz, the couches practically invite you to sit on them, and the fire is as warm. Their home feels exciting and fun but easy to get along with.

Entertaining is the narrative throughout the home.

“We’re getting to that time in our lives when we don’t want to sit at a bar,” Veronica says.

“Now everyone comes over, they bring food, and we’ll be out there for hours,” says Joe, motioning to the gazebo.

It’s a free-standing structure on the south side of the house and was all their idea. It was originally planned as a walkway, firepit and a seating area, but as things go when renovating, you just want to do more. It’s likened to a restaurant or bar on the water. It’s big, comfortable and fully stocked. In the winter the heaters come on and reach a cozy 70 degrees. There’s a grill, a wine fridge, an ice machine and a couple of sinks. It’s the kind of thing any restaurateur or bartender would dream of having in their backyard. In the blink of an eye, 10 friends will show up and they’ll be throwing pizzas on the barbecue. And each holiday is spent out there creating new traditions. The barn wood covering the walls is 100-year-old wood. Joe found it upstate from a company called Story Boards. Each decorative items is so considered, so thoughtful. Pairing those objects with the neon lights really creates an environment of fun and comfort.

The kitchen, as they say, is the heart of the home.

Joe and Veronica knew this when renovating and decided that not only does the kitchen need an active place to cook, but also to wake up, eat and drink and relax at all times of the day. Nestled in the corner is a make-your-own espresso bar. Encouraging guests to help themselves to coffee is a key ingredient to keeping guests happy. The kitchen island is large enough for seating and munching on a perfectly prepared cheese board. Having an assortment of charcuterie on-hand is not only impressive but also allows everyone to congregate before dinner.

CONTINUED >

November 2019 | Patchogue Lifestyle

29

RENOVATE & REFINE

(CON TI N U ED)

The property here is exquisite. They are a short walk to a canal that feeds out into the Great South Bay, but the immediate landscape is lush yet manicured and sprawling. The deck renovations were particularly fun; Joe and Veronica created multiple areas to entertain without taking away from the real star of the show: the land. They decided to incorporate glass railings instead of wood or PVC to allow the eye to travel. All year long they enjoy the firepit and couches. Even in the winter they’ll throw a sweater on and have a cigar or a scotch with friends.

The home has no shortage of pockets where people can sit and relax or enjoy a beer. When thinking about entertaining this winter, refer back to the perfectly crafted home of Joe and Veronica.

And maybe if you’re lucky, they’ll invite you over!

30

Patchogue Lifestyle | November 2019

November 2019 | Patchogue Lifestyle

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NOVEMBER

LIFESTYLE CALENDAR

2

what you can afford, shopping for

THE RUNNING DEAD 5K

Registration is ongoing.

a home, applying for a mortgage, and what to expect during closing.

Shorefront Park

The Euclid Hose Company presents The Running Dead 5K on Nov. 2 at 9 a.m., rain or shine. Roam Patchogue and eat the brains (take the flags) of human runners. Take the most and win prizes!

E lite F eats . c om/R unningD ead to register.

SMILES TURKEY TROT Corey Beach Park

16

A Thanksgiving tradition to benefit

DIA DE LOS MUERTOS CELEBRATION

"fun run." There will be 1- and 2-mile

Kids Run Long Island and Smiles Change Lives. The 5K run will be a split clocks and a large finish line

Gallo Restaurant Patchogue

clock. Race starts and finishes at

Join

Restoration

Corey Beach Park on the Great South

evening

Bay and winds through the beautiful

the

Cemetery

Committee

for

an

to

3

support

FIDELITY PHOTOS VICTORIAN HOLIDAY TEA PORTRAIT PARTY

and entertainment. There will be

the

historic

Lakeview

town of Blue Point.

Cemeteries. This festive event will be an evening of dinner, drinks a pre-party at MOCA Gallery for

Fidelity Photos Studio

face painting, living history, wine

Come together for holiday cheer,

and cheese, music and more.

Victorian tea, shopping, networking, fun and portraits. Bring a gift for domestic violence cause. Tickets available on Eventbrite.com.

8

30 PATCHOGUE VILLAGE CHRISTMAS PARADE AND TREE LIGHTING Main Street Patchogue

17

A Patchogue holiday tradition. Join us for the festive and fun annual Christmas Parade and tree lighting!

POWER'S PATCHOGUE SMALL BUSINESS CRAWL Say More Boutique

PARENT SKILLZ WITH MELODY JOHNSON

This event will be a Patchogue Small Biz Crawl! Bring your Dress for Success clothing donations and

30 PATCHOGUE'S SMALL BUSINESS SATURDAY

4GK Martial Arts

get our coupon/promotion book

Join childhood development expert

from local woman-owned shops in

On Saturday, Nov. 30, come shop

and Skillz founder Melody Johnson

the community! For more informa-

and celebrate Patchogue's small

for an evening of exploration and dis-

tion, visit Sites.Google.com/View/

business members. There will be

covery as we journey into the realm

PowerNYChapter.

great sales, giveaways and festive

of what makes kids tick and how we can harness this knowledge to become better parents, coaches and teachers for our kids. $35 for the event that is open to anyone who has or works with children.

Main Street Patchogue

holiday events.

24

DEC 8

PATCHOGUE VILLAGE CHRISTMAS BOAT PARADE

BREAKFAST WITH SANTA

Patchogue Riverfront

34

28

The Oar Steak & Seafood Grille

13

Come down to the 26th annual

Make sure you book your reser-

Patchogue

Boat

vation early! The Oar has been

HOW TO BUY YOUR FIRST HOME

Parade! Ring in the holiday sea-

serving breakfast alongside Santa

son as dozens of decorated boats

for the past 11 years and counting.

Patchogue Medford Public Library

light up the river. Stop by any of

Reservations: 631.654.8266

Get an overview of the home buying

Patchogue's riverfront

process

ments for official parade parties.

including

understanding

Patchogue Lifestyle | November 2019

River

Holiday

establish-

REALTY REPORT REALTY REPORT

NEIGHBORHOOD

PATCHOGUE

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

BATHS

Patchogue

$897,000

$857,000

96%

95

4

2.5

Oakdale

$749,900

$740,000

99%

57

3

2

Bellport Village

$659,000

$635,000

96%

32

3

3

Bluepoint

$639,000

$625,000

98%

35

4

2.5

Sayville

$620,000

$620,000

100%

1

3

2

E. Patchogue

$579,000

$560,000

97%

297

4

2.5

Patchogue

$550,000

$550,000

100%

111

3

2.5

Sayville

$539,000

$539,250

100%

41

4

1.5

E. Patchogue

$529,000

$525,000

99%

31

3

1.5

E. Patchogue

$529,000

$480,000

90%

29

9

7

Sayville

$510,000

$502,500

98%

11

4

1.5

Patchogue

$435,000

$430,000

99%

34

4

2

Patchogue

$425,000

$430,000

101%

11

3

2.5

E. Patchogue

$409,000

$405,000

99%

30

4

2.5

Sayville

$395,000

$375,000

95%

34

3

1.5

Patchogue

$375,000

$380,000

101%

21

3

1.5

List and sold price reflect one selected home within the respective subdivision.

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November 2019 | Patchogue Lifestyle

35

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