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VICKI JAURON

A LOVE SONG TO Oysters & Bourbon

by Jennifer Schott

We’ve been watching the culinary renaissance sweeping the seaside hamlet of Bay Shore on Long Island’s South Shore for quite some time now, and its newest addition, the über-stylish oyster and craft cocktail bar Salt & Barrel, is a restaurant well on its way to becoming a genuine favorite.

Pass through Salt & Barrel’s tall glass doors rimmed in 1920’s ironwork and you might think you’re in a hip Brooklyn eatery; its high tin roof crowns a smooth white marble bar and contemporary dining room, while a clubby library lined with books on oysters and bourbon, Parisianesque art deco motifs and stylized ambient lighting evoke a trendy speakeasy feel. With a gracious welcoming vibe that is equal parts coastal cool and urban chic, dining here is more than just food and drink. It is an experience. One with a singular focus on purity and creativity, where seasonallydriven New American cuisine spotlights the bounty of the sea, an off-the-charts East-meets-West coast oyster menu is quite simply excellent, and a gorgeous bar showcases craft beers, carefully sourced boutique liquors and hand-made cocktails.

Given Salt & Barrel’s pedigree—it is owned and operated by the Flynn family whose culinary roots run deep on the South Shore as proprietors of Fire Island’s iconic Flynn’s at Ocean Bay Park—patrons can expect a fun, friendly and deliciously memorable experience. Under the discerning eye of Chef Alexander Williamson, whose own resume includes noted NYC hot spots Gramercy Tavern, Morimoto and the former Veritas, the gourmand menu boasts such popular favorites as Crispy Rock Shrimp with Fresno Chili & Charred Lemon, Mid-Atlantic Scallops served with wheat berries, pearl onions and charred tomatoes, and a “Sea Pot” of Prince Edward Island mussels prepared in a bourbon, burnt orange and scallion cream broth. The Ginger Beer Braised Short Ribs are earning rave reviews, as are the must-have Tarragon Biscuits and the to-die-for Seven Layer Cake, home-made and shipped in from a Flynn family friend in South Carolina.

The inspiration to open Bay Shore’s first true oyster bar came following a family road trip from Seattle to Portland— Salt & Barrel is the passion project of father Tim Flynn, daughter Ryan and son Morgan—to sample oysters (and of course visit the much buzzed-about west coast whiskey bars, too!). The result is a constantly rotating selection of 12 of the country’s best oysters, from west coast Kumamotos to east coast Island Creek and Prince Edward Island gems to Long Island’s own Lucky 13s. The raw bar is ideally situated at the front of the restaurant overlooking Main Street

through a floor-to-ceiling window wall that opens onto the street seasonally. Flooded with natural light by day and the perfect place for people watching by night, here you can also enjoy littleneck clams from Smith Island, VA, Shibumi from Puget Sound, WA, or even a B.O.B. ‘shooter’ with bacon, oyster and bourbon!

So let’s talk about bourbon. And drinks. After all, this a craft cocktail bar that takes the quality of its spirts as seriously as it takes the quality of its food. You won’t find every name brand spirit lining the shelves here, but you will find a curated collection of nearly 40 American bourbons and ryes, an impressive menu of Japanese and Irish whiskeys, boutique rums, gins and vodkas; and, Salt & Barrel may well be the only bar on Long Island to offer all five limited-release labels of the renowned Buffalo Trace Antique Collection, inarguably a crown jewel among American whiskeys.

Enjoying a Salt & Barrel cocktail is an experience unto itself. From fresh-squeezed juices and homemade lemonade, tonic and soda water— nothing ever comes out of a beverage gun—to custom ice-cubes tailored to drink types, herb-infused simple syrups and true, cold-process artisanal shrubs (intense fruit-and-vinegar syrups that take weeks to make; think Strawberry Caipirinha or a Laundress Sour— heavenly!), each drink is individually crafted to ensure the perfect consistency.

In the few short weeks since opening, the Hemingway Daiquiri (El Dorado rum, fresh grapefruit juice, rosé

pamplemousse and simple syrup) has skyrocketed to cult status, claiming ownership of one of the bar’s 12 taps— maybe because it’s summer, or maybe because it’s just really good. Ten of the taps are devoted to craft beers, and one pours a cold brew of Brooklyn’s own Toby’s Estate coffee.

As summer arrives in Bay Shore, Salt & Barrel is rolling out Specialty Nights, with events like Oyster Happy Hour every weeknight from 5-7pm featuring $1 Buck Shuck and half-priced drinks, wines and taps, and a Weekend Late Night Social Hour from 10:30-12:30pm with half-priced oysters and select wines, taps and cocktails also at half-price. There’s also a Sunday “Fish & Chips” Night, a Monday “Famous Lobster Roll” Night (Newsday just named it one of best lobster rolls on Long Island!) with a FREE beer or wine, and a Wednesday “Mussel Madness” Night featuring four styles of mussels and bottles of wine at half price. Also new on weekends, now serving lunch on Saturdays and catering to private parties. On Sundays, enjoy brunch with acoustic live music. The restaurant’s corner location on Main Street and Park Avenue makes it an especially desirable venue for al fresco dining, especially as its walls of glass open onto the sidewalk.

Salt & Barrel is uniquely upscale without being pretentious. It’s casually chic yet utterly polished. It’s approachable, fun and delicious—the perfect weekly go-to spot with friends, and a fantastic addition to a newly revitalized Bay Shore.

Dinner reservations recommended, especially on weekends. For more information, visit www.saltandbarrel.com, and follow the restaurant on Facebook and Instagram.

Raw Bar Dinner Sunday Brunch Craft Cocktails

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PUBLISHER Joanne

CONTRIBUTING WRITER

CONTRIBUTING PHOTOGRAPHER

Vicki Jauron, Babylon and Beyond Photography

RECIPE SUBMISSIONS

Doreen Taylor

INTERNS

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The List Magazine is a community life style magazine of the Great South Bay area. It is published five times per year incorporating all four seasons plus a holiday issue. Most of our distribution is mailed from Babylon to Great River, south of Montauk Highway and all of Brightwaters. In addition, our magazines are available for pick up in shops along Montauk highway and in our coastal towns.

COVER STORY

2 Salt & Barrel, Oyster & Craft Cocktail Bar

MUST KNOW

10 An Oyster Farm Near Your Table

14 Eating Clean: Keep it Simple

16 Try Something New

19 Fun Things to do on Long Island This Summer

20 Local Farmers Market

29 Grill of Rights: 10 Amendments to Perfect Your Grilling

29 Good Reads

TALKING BACK

21 Parents Are People, Not Perfect Words from LI Teens & Young Adults

NOTEABLE MENTIONS

26 Save the Date! Upcoming Fundraisers/Events

27 Maggie Fischer Memorial Cross Bay Swim A Community Celebration

DOG STARS & COMPANY

28 Tips to Keep Your Dog Cool This Cummer

RECIPES

24 Raspberry & Cherry Chocolate S'mores

25 Shrimp Kabobs with Bang-Bang Sauce

25 Grilled Romaine

ALSO IN THIS ISSUE...

LIST PICKS

AUTO 3, 29

HAIR & BEAUTY 9, 12, 26

HEALTH & WELLNESS 15, 16, 26, 27

HOME & GARDEN

6, 29, 30, 31, BC

REAL ESTATE 5, 6, 7, 18

RESTAURANT / CAFE / NIGHTLIFE

FC, 11, 17, 18, 19, 20, 21, 23, 24

PET CARE 28

PROFESSIONAL SERVICES 6, 12, 26, 27

SHOPPING & GIFTS 12, 13, 16, 26

TRAVEL 4, 18

Dear Readers,

Summer on Long Island has always been my favorite season. It is a privilege to live on the south shore and enjoy the coastal lifestyle that summer brings forth – the beautiful beaches, docking & dining on Fire Island, outdoor markets, farm fresh produce, and concerts under the stars…I could go on and on. The best thing about coastal living – why we stay, in spite of storms, high taxes and other things we don’t want to think about is because of the happiness we find living beside the sea.

This year I sold my home but would not dream of moving anywhere but here. Aside from the beautiful landscape that makes our local communities so special, is that the majority of our residents share the same common factor: they truly care about the well-being of other families and our local communities. It’s just a wonderful place to live.

Our summer issue is filled, as always, with all the hand-selected businesses we love to share with you as well as wonderful articles written by local authors and businesses which allow us to all be connected. This year, make a point to try something new. Be adventurous… we have some suggestions as to how.

Congrats to Bill and Dona if you are reading this. May you make wonderful memories in a happy home - I hope you enjoy The List Magazine as it’s become a trusted source for the Must Have, Must Go and Must Know.

Ahh, summer here we go. See you around town!

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An Oyster Farm near your table

BY ZACH RUDE, CHEF AND PARTNER, VERDE KITCHEN & COCKTAILS

NOT SO LONG AGO

More recently, most accounts indicate the “Blue Point Oyster,” which is the most notable shellfish from our Great South Bay, as having a rapid rise to fame around the early 1800’s. Almost immediately upon the cultivation and harvesting of these oysters in the Great South Bay, demand from NY City, the eastern seaboard, and beyond (Blue Points are said to have been Queen Victoria’s favorite oyster) grew insatiably. By the early 1900's the oyster supply in the Great South Bay was already facing dire circumstances. A rapid rise in population spurred a corresponding spike in both demand and pollution that would eventually prove all but fatal to the local oyster industry. This rapid decline is also a Catch 22 since oysters are natural filter feeders. They are known to be one of the most effective filter feeders and can filter up to 50 gallons of water in a 24 hour period.

Fast forward to 2011 and the beginning of a resurgence of oysters in a post-Super Storm

Sandy Great South Bay. Long Island Blue Point Oysters L.L.C. (LIBPO) was formed by partners Rick German and Doug, Mike, and Kerry Winter. These local men blazed the trail for others to follow and their passion and determination culminated in a licensed/permitted program to lease acreage in the Great South Bay. This was no small task and involved the coordination and cooperation of NYS Department of Environmental Conservation, the US Coastguard, Army Corps of Engineers, and the Town of Islip.

A LONG TIME AGO

Author and satirist Jonathan Swift is quoted as remarking; “He was a bold man (or woman) that first ate an oyster.” Oysters can spur a polarizing dietary debate, but whether you are a lover of the briny bivalves or someone who knows they will never partake even under duress, the story can be quite interesting nonetheless.

Evidence shows that wild oysters have been a part of the human diet for thousands of years and since prehistoric times. There are even theories that link consumption of wild shellfish to the enlargement of the human brain and key advancements of our entire species. The ancient Romans famously loved oysters, and the Greek Goddess Aphrodite, rising from her oyster shell, has forever linked the bivalves to a certain rumored vitality. As for the cultivation of the oyster as food, we can even trace that as far back as 2000 BC in the Japanese culture.

Locally, Historians agree that oysters were an important part of Native American Culture as food, art, fertilizer, and a myriad of other uses. Due to their abundance and the fact that they are relatively easily harvested (oysters can only walk in Lewis Caroll’s Through the Looking-Glass and What Alice Found There), oysters were a popular source of nutrition for both Native Americans and early European settlers.

THIS SUMMER

An ice cold, briny oyster savored this summer will have gone through a long journey to fulfill its destiny as a delicacy for you to enjoy. The journey begins at Great Atlantic Shellfish Farms L.L.C. (formerly the Town Of Islip Hatchery). Here, Doug and Kerry Winter, along with the expertise of Marty Byrnes, provide spawn seed by the millions for commercial agua-culturists throughout the US. The oysters are grown and either sold to commercial outlets or are moved to their temporary home in the outdoor facility of the hatchery. Once out of doors, the oysters will continue to grow and acclimate in trench tanks fed with irrigated bay water while being cared for until they reach a size where they can be transported to “the farm.”

LIBPO farm is out in the bay near the landmarks of Sexton and Sand Islands. Here the oysters are kept in floating bags so as not to disturb the bay bottom eco-system. The bags and oysters are rotated, cleaned, and tumbled to promote growth until they reach market maturity. Because of its prime acreage in the water flow (remember filter feeders) near the Moriches Inlet, LIBPO's are able to mature quickly and may be ready for market in as little as 18 months.

Right now in the waters off the South Shores of Islip there are about 27 commercial oyster plots and hundreds of “farmers” on a waiting list to lease bay bottom acreage. This quick bio doesn't begin to give full credit to the intense labor and love required by these folks to bring an oyster to your table. If you would like to learn more, or even learn to cultivate your own oysters, please visit www.gsbhatchery.com. To show support locally and sample some of the best the bay has to offer this summer, enjoy an ice cold, delicious oyster served to you at one of the many wonderful restaurants and seafood markets right here in our coastal community.

Rick German of LIBPO tending the oyster beds.

Variety of algae strains for feeding young oysters.

Sail or "Seagull" Island as seen from LIBPO farm.

Enjoy two levels of the best panoramic view of the Great South Bay new additions:

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EATING CLEAN: Keep it Simple

By Laura Mitchell Wilde

I used to believe I was deathly allergic to strawberries until I found out about the “dirty dozen”. Turns out I’m just allergic to poison. “Dirty dozen” is a term the Environmental Working Group (EWG) has given to produce that has been singled out as having the highest pesticide loads. The EWG is an American non-profit organization that specializes in research and advocacy in the areas of toxic chemicals, agricultural subsidies, and corporate accountability. Eating fruits and vegetables is a healthy way of living. Educating yourself about the offenders that make the “dirty” list is important to maintain the integrity of healthy eating.

Strawberries and apples top the dirty dozen list each year. I won’t go into details on strawberries but they are by far the worst offenders. Google “strawberries and pesticides” and you’ll see articles with terms like dangerous, toxic, deadly, vomiting gas, and even cancer (no, dear readers, we did not forget the comma…vomiting gas is a real thing. It is a gas pesticide sprayed on the berries. We do not wish to gross you out any further so please feel free to Google it if you desire more detail). Even after washing strawberries they still carry many different pesticide residues.

Educating yourself on the “Clean 15” vs. the “Dirty Dozen” will help you make smart decisions while shopping or dining out. Whenever possible, it’s best to purchase the organic option of the fruits and vegetables you find on the dirty dozen list. Buying organic is not as important when purchasing the “clean 15”. As per the EWG 2016, here they are:

DIRTY DOZEN

1. Strawberries 2. Apples

3. Nectarines 4. Peaches

5. Celery

Grapes

Cherries

Spinach

9. Tomatoes

Bell Peppers

Cherry Tomatoes

Cucumbers

CLEAN FIFTEEN

1. Avocados

2. Corn*

3. Pineapples

4. Cabbage

5. Sweet Peas

For your own downloadable version visit: www.ewg.org/foodnews

6. Onions

7. Asparagus

8. Mangoes

9. Papaya*

10. Kiwi

11. Eggplant

12. Honeydew Melon

13. Cantaloupe

14. Grapefruit

15. Cauliflower

*90% of corn grown in the USA is genetically modified. Papaya is often genetically modified too. You can avoid GMOs if you choose USDA organic because GMO crops are forbidden under organic standards.

This strategy for buying clean isn’t all selfishly motivated. If you have the chance to buy something organic that isn’t on the dirty dozen list - you have a chance to be contributing to the planet. It lets the farmers know that you’ll buy organic - which makes it worth it for them to go through the challenging and costly process of getting certified and growing organic.

I like to carry these lists around on a note in my smartphone for easy access while shopping. These lists thankfully make logical sense so it’s not all about memorization. Let’s break it down…pesticides are used to keep away bugs. If you were a bug would you rather have a bite of pineapple skin or garden fresh strawberries? The skin protects us from the pesticide and

protects the fruit from the pests. It’s a similar thing with cauliflower. It took some getting used to eating raw cauliflower and pests must be no different - they’d rather have peaches.

At a restaurant you don’t need to ask if the cauliflower is organic - but if the spinach isn’t, or the strawberries in that dessert are not - you might want to pass.

One thing I learned while doing the research for this article was that the dirty dozen list was compiled after the produce was washed using a high power pressure water system. I only have a faucet to wash my veggies. Richard Wiles, Senior Vice President of policy for the Environmental Working Group says, “You should do what you can do, but the idea you are

going to wash pesticides off is a fantasy. But you should still wash it because you will reduce pesticide exposure.” It’s also important to note that organic fruits and vegetables aren’t necessarily completely free of pesticides. They just have far fewer than most. Sadly, for the finicky among us, organic doesn’t mean no pesticides, so unless you grew them yourself wash them well. When I managed a juice store in Greenwich, CT, I had customers who came in afraid that non-organic anything would kill them. In the Spring Issue of The List I wrote an article about Conscious Eating to remind you that it’s important to keep things in perspective. One strawberry won’t kill you. It may make you a bit nauseous, but we have livers and

kidneys and they can do their jobs if we don’t overload them. The point is to minimize your exposure to toxins in all areas of your life. If you’ve filtered the chlorine and fluoride out of your drinking water and keep your personal hygiene items toxicity free then you’ve already taken steps towards living clean. Know yourself and be aware that food allergies are sometimes merely poison allergies. If you’re open to consuming a chemical concoction then ignore this dirty dozen list. If living a clean, healthy lifestyle is important to you then keep this list on hand for your next trip to the grocery store. Summertime brings a wonderful variety of fresh fruits and veggies…make healthy selections and enjoy!

Summertime Day Retreat

Nourish yourself with love, and get away from the hectic pace of life at Evolution Soul Day Camp. An outdoor adventure for adults.

Experience all levels of kayaking, paddle boarding, hikes, surfing, bicycling and relaxing with the warm sunshine and ocean. Join us in the beautiful towns of Montauk or Mastic Beach on Narrow Bay. Travel on a small water taxi for a ride to the shores of the Atlantic. Stroll the limitless sandy beach of Long Island.

Satisfy your soul during the day with nourishing food, good company, meditation, yoga, learning, growing and the great outdoors in a small 10-15 person retreat. Rejuvenate for $129 per person for the day 7:00 a.m. - 6:30 p.m.

RETREAT ITINERARY

Gradually develop yourself into all you want to be. A green organic mind,

For more information check out dates and video on our website under “SOUL”

8:00 a.m. Yoga on the lawn taught by Katherine. 9:00 - 10:00 a.m. Organic breakfast spread. 10:00 a.m. - 12:30 p.m. Beach, water sports or relaxing on the beautiful white sand.

1:00 p.m. Signature organic veggie burger made just for you!

1:30 p.m. Back out on the beach, water sports.

4:00 p.m. 15 minute meditation led by Katherine, 45 minute yoga class led by guest teacher.

5:15 - 6:30 p.m. Simple Aryuveda organic farm to table cooking class on one of the finger foods you will be eating for dinner.

FITNESS

Stand Up Paddle Boarding (SUP) is a great full-body workout. The Great South Bay is the perfect place to paddle around and take in the beautiful scenery. Never paddled before? South Shore Paddle Boards in Babylon Village offers board rentals and lessons. They even offer on-board Yoga classes. Paddleboard Yoga is truly an incredible experience…it’s a balance of strength, stability and peace that create a unique harmony while out on the bay.

Shake up your exercise routine with Surfset Long Island, located inside Drew Patrick Fitness. Surfset brings one of the world’s most fun and athletic sports to the group fitness studio giving class-takers the opportunity to experience this one-of-a-kind-workout with no ocean in sight. The surf-inspired interval-based classes combine elements of aerobic fat burning, lean muscle building, balance and core training in a fun and challenging 45 minute routine on top of a custom-made unstable surfboard.

HEALTHY BEAUTY

Try spending less time getting sunbaked… wear a hat, use a good sun screen, and try a natural spray tan instead. Check out “What’s New at Racine” and try their organic spray tan.

CREATIVITY

Indulge your Summer Spirit!

Make this a must-do: Paint. Drink. Have fun. Pinot’s Palette is now opened! Enjoy a brilliant pairing of wine and art. They provide step-by-step group art lessons under the guidance of local artists while sipping wine or cocktails. You will be amazed at how beautiful your painting turns out.

The trick is to enjoy life. Don't wish away your days, waiting for better ones ahead."

MAJORYIE PAY HINCKLEY

SIMPLE PLEASURES

Place a big bouquet of colorful fresh flowers on your kitchen table, mantle or any highly visible spot in your house. Switch up the type of flowers, or the color palette, whenever you change them. Fresh flowers add instant happiness to the room.

Read! So many good books out this summer – Make a conscious effort to spend some alone time and cozy up with a good read.

REJUVENATE

Check out Evolution Soul (page 15) for a one-of-a-kind day retreat or perhaps look into a house rental over on Fire Island. Call Fire Island Homes and ask for Brian or Laura to help.

FLYNN’S FIRE ISLAND

EXPLORE

Take a cruise on the Great South Bay this summer.

Sail aboard the Lauren Kristy, or try the dinner cruise with live music on the Moonchaser which heads over to Flynn’s twice a week for a lobster & carved Prime Rib Buffet.

INDULGE

Summertime is seafood and al fresco dining season. Lobster rolls, Lobster Bakes, Raw Bars and nightly seafood specialties are offered at our local eateries…Dine at different venues all summer long.

Al fresco dining on moonlit patios is pretty awesome too. Check out all the wonderful local restaurants that roll out their sidewalks, and open their window and doors. You just have to love summer!

Fun Things to Do on Long Island This Summer

Jones Beach Fireworks – Monday, July 4 at 9:30pm. Sponsored by Astoria Bank, a favorite Long Island tradition continues! A dazzling display of color lighting up the night sky set to Patriotic music. Heartwarming American pride at its best.

Argyle Park Gazebo Free Concert Series – 8pm Friday night’s during July and August in Babylon Village. Wonderful variety of fabulous music from some of the area’s best bands and orchestras. Concerts to be held in Babylon HS if raining.

Tanner Park Free Concert Series – 7:30 pm on Wednesdays and Fridays, July through mid- August. Concerts are held on the great lawn by the bay, Tanner Park Bandshell, Copaigue. This series features the area’s best tribute bands covering music from The Beatles, David Bowie, Bon Jovi and ABBA just to name a few. In addition to your beach chair, please bring a non-perishable food item to help stock the Town of Babylon Food Pantry.

Great South Bay Music Festival – July 14, 15, 16 & 17 at Shorefront Park, Patchogue. Celebrating its’ 10th Anniversary, this is a family friendly festival that has it all. Featuring approximately 60 performers representing various music genres; an Artisan market with handcrafted goods; a diverse food court including a beer and wine tent; and a KidZone for the little ones.

Islip Arts Council Free Philharmonic Concert in the Park –Saturday, July 16, 8pm at Heckscher State Park, East Islip. $10.00 parking fee. The 38th annual acclaimed free concert conducted by David Stewart Wiley to Honor Our Hometown Heroes. Fireworks spectacular at the conclusion of the concert.

Bethpage Polo at the Park “The Sport of Kings” is one of the only sports that is celebrated and played world wide. Every Sunday at 3 pm through October inquire bethpagepolo.com

LI Summer Festival – Saturday & Sunday, July 23 & 24, 3pm Pennysaver Amphitheater, Bald Hill, Farmingville. Free family-friendly festival with over 150 vendors, live music, great food, petting zoo and hot air balloon rides!!

Sugar Hill Gang Concert – Thursday, July 28, 8:30 pm $10 Tickets, The Suffolk Theater, Riverhead. “Well a hip hop a hibby to the hibby to the hip hip hobby you don’t stop…” Beach Blast at Overlook Beach –Town of Babylon Residents only. 3pm on Saturday, August 20 (rain date Sunday, August 21). A family-funfilled afternoon of events including relay contests, games, face painting, music, and their famous Ice Cream Eating Contest. Topped off with their annual fireworks extravaganza at dusk.

Gilgo Beach Surf Classic – Saturday, August 27 (rain date Sunday, August 28) Register at Bunger Surf Shop in Babylon Village to participate. A great day out to cheer on and be entertained and impressed by LI’s local and talented surfers.

Giselle Ballet at Tanner Park – 7:30pm Saturday and Sunday, August 27 & 28. Presented by Lumiere Ballet of Bay Shore at the Tanner Park Bandshell, Copaigue.

Dan’s Harvest East End Wine & Food Classic – 7:30pm on Saturday, August 20th, McCall Vineyard, Cutchogue. General Admission $135.00 (a portion of proceeds benefit regional charities). Hosted by Geoffrey Zakarian, this is a fabulous event showcasing LI wines paired with gourmet foods from top regional chefs

Al Fresco Dining

Local Farm Stands

One of the best parts of summer is browsing local farmers markets, and there’s a new one in town. Welcome Bay Shore Farmers MarketBounty By the Bay. All markets feature seasonal fruits and vegetables, a variety of flowers, baked goods and more.

Amityville Village

Memorial Park, Route 110 Fridays: 12:30 pm - 5:30 pm

June through October

Babylon Village

Montauk Hwy & Michigan Avenue Sundays: 11 am - 4 pm

July through October

Deer Park

Tanger Outlets at the Arches

Saturdays & Sundays: 11 am - 3 pm

June through December

Islip

Town Hall lot, Montuak Hwy Saturdays: 7 am - 12 noon July through November

Not responsible for date changes.

Bounty By The Bay Main Street Bandshell Fridays: 2 pm - 7pm May through September New!

Bay Shore

For many kids, growing up means seeing your parents as super-humans. The thought of them screwing up is not even a possibility or a worry to you. In fact, if they do happen to screw up, you would not notice or even consider that they have flaws. Life appears to be a ship in a treacherous ocean with your parents gripping the wheel strongly and carefully.

But as we get older, and the rip tide of life becomes stronger, we realize that our parents are not always the steady handed captains we thought they were. This may become apparent through tragedies that occur, or even just everyday instances. Seeing your parents get divorced, forget to pay

By Melanie Zerah

a bill, or perhaps lose a friend over a fight are once foreign concepts that begin to move close to home.

As a result, it is not unlikely for a child to start to feel resentful towards their parents. Feeling like your parent has done you wrong in some way or is not living up to an expectation is something all those who have surpassed childhood have felt. For a while, these missteps seem unforgivable and a child can feel a loss of faith in their parent as a role model.

However, growing up also means looking at yourself as a human being. Realizing that you yourself can mess up, hurt someone, lose someone and forget what is important helps level the “expectation” playing field.

Accepting the truth that everyone can mess up somewhere down the line in their lifetime is extremely important in cultivating healthy relationships. The empathy towards your parent’s mistakes in life will come from experiencing such mistakes yourself. Not only is this a comforting thought for parents, but also for their children who are just beginning to enter the world. It is ok to screw up, loved ones will still love.

So if you are a parent who might be going through a time of consecutive missteps and fear disappointing your child, they will one day understand. Why? Because one day, they will screw up too! Sure you don’t want to hope your child makes mistakes,

but it is a part of developing an understanding that no one is perfect— including themselves. Perhaps it is even better to show your child that you have made mistakes. It will show them that when they eventually make mistakes themselves, they can get back up again just like their parent did.

So, instead of being afraid to make mistakes in front of your child, be mindful of showing them how to recover from one and how to move on. That is an important and valuable lesson for young adults in a time where every ocean seems to be in a storm.

We feel it is important to hear what our Long Island teens and young adults have to say. We welcome you to Talk Back by sending your input to connect@thelistmagazine.com

Grill of Rights

10 AMENDMENTS TO PERFECT YOUR GRILLING

HEAT UP THE GRILL

Keep the hood closed to hold in heat for at least 10 minutes prior to cooking. The temperature under the grill should reach 500 degrees Fahrenheit. When you are ready to grill, adjust the temperature. Note that vegetables are best grilled on medium or medium-high temperatures. Also keep in mind thicker steaks require low heat; thinner steaks require high heat.

KEEP THE GRATE HOT AND CLEAN

Before grilling, scrub the hot grate with a wire brush. A long handled brush is a must-have for comfort and safety. After scrubbing with a wire brush remember to wipe down the grate with a moistened towel to remove any wire fragments from the brush. For you onion lovers, try scrubbing a raw halved onion, faced downwards, on a heated grate to remove the grime and grit.

OIL IT UP

Oiling the grate before cooking will help keep food from sticking to it. To lubricate the grill, use a folded paper towel soaked in oil and gently rub over grate.

GRILL YOUR VEGGIES

To intensify a vegetable’s natural sweetness, grill them over coals. For dense veggies, grill using indirect heat.

SEASON

For quality steaks, don’t go for herbs and spices, just good old salt and pepper. Sprinkle a generous amount on steaks right before putting them on the grill. Kosher salt rub is an awesome choice for delicious baby back ribs. Allow the rubbed ribs to sit for an hour prior to grilling.

LINE IT UP

Align your food on the grill with perfect precision. Not only does it look professional, it will help you keep track of which to flip first.

FLIP JUST ONCE

For killer grill marks, rotate the steak 90 degrees after a couple minutes of grilling instead of every 10 seconds.

GRIP, DON’T STAB

When preserving those precious juices, tongs are the answer when moving meat around the grill.

KNOWING WHEN IT’S DONE

For steaks, chops and chicken, poke the meat with your fingers. Depending on the feel of the meat, you can tell if it is done or not. Squishy means it’s rare! For larger cuts of meat, use a meat thermometer without touching the bone.

LET IT REST

Let the meat’s muscle fibers absorb the juices before eating. Meat served instantly will taste tough and dry. With the exception of ribs, chicken, and fish, cover the meat loosely with aluminum foil to prevent the surface from cooling too fast and let it rest for approximately 10 to 15 minutes.

Remember, never desert your post! Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. Let someone else make the cocktails. Happy Grilling!

Raspberry and Cherry Chocolate S’mores

ACTIVE TIME: 5 MINUTES TOTAL TIME: 20 MINUTES MAKES 12

An all- time favorite dessert on an open fire is the classic s’mores especially for kids. Try something new next time by adding fresh raspberries or cherries to the ingredients. The big kids will love them this way.

Ingredients

• 1 cup pitted extra-ripe cherries or raspberries

• 2 tbsp. sugar

• 1 tbsp. freshly squeezed lemon juice

• 6 bars milk chocolate or white chocolate, broken in half

• 12 graham crackers, broken in half

• 12 jumbo marshmallows

Directions

1. To make the fruit compote, bring the raspberries or cherries, sugar and lemon juice to a simmer in a small saucepan over medium heat until cherries look like molten lava, about 10 minutes. Let rest as you assemble the s’mores.

2. Place 1 chocolate square on each of the 12 graham cracker squares. Roast marshmallows over an open flame until blistered, about 6 minutes. Place 1 roasted marshmallow on each stack, and top with another graham cracker square, pressing gently. Smother with hot cherry compote. Best eaten on a plate.

Try Something New

Shrimp Kabobs with Bang-Bang Sauce

Recipe by Doreen Taylor of Bay Shore, New York

Ingredients

• 1/4 cup chopped parsley

• 1/4 cup chopped basil

• 1 tsp. dried mustard

• 1 tablespoon Dijon mustard

• 1 tsp. salt

• 1/4 tsp. black pepper

Directions

• 3 tablespoons of lemon juice

• 1/4 cup olive oil

• 2 lbs. of shrimp peeled with the tails left on

• Fresh or canned pineapple (optional)

1. Combine everything except shrimp and pineapple

2. Add shrimp and marinate for 2-5 hours (don’t over marinate or the shrimp will become mushy)

3. Skewer the shrimp and pineapple chunks on wet, water soaked skewers

4. Take a paper towel and oil the grill grates

5. Cook the skewers for 2 minutes each side, or until the shrimp has turned pink

6. Serve with Bang-Bang sauce on the side

Bang-Bang Sauce

Ingredients

• 1/4 cup mayonnaise

• 2 tablespoons sweet chili sauce (Trader Joe’s preferred)

• 1 tablespoon honey

• 1 tsp vinegar (rice, or apple cider)

• A dash of hot sauce

Directions

Mix all together and serve with the shrimp. Enjoy!

A

MUST TRY THIS SUMMER!

Grilled Romaine

One may not think that Romaine lettuce is part of the list of grill foods but by grilling, you will be amazed at its flavor. Try this simple recipe this summer and wow your guests.

Ingredients

• 4 romaine hearts

• 2 tablespoons olive oil

• Sea salt, to taste

Directions

• Black pepper, to taste

• Parmesan cheese

1. Rinse and pat dry the lettuce

2. Cut the 2 heads in half lengthwise.

3. Brush surface with oil, sea salt, and pepper

4. Grill romaine hearts on direct heat for 3 to 4 minutes each side, or until char marks form and the lettuce begins to wilt

5. Remove the hearts from the grill

6. When you’re done with the grilling, you can either serve them whole or slice them crosswise, and toss in a salad.

7. Grate a generous amount of Parmesan on lettuce, drizzle with olive oil and serve.

PADDLE

Saturday, July 23rd Oakdale Yacht Club

Sponsored by East Islip Breast Coalition

Paddle boards and kayak rentals available day of event.

For registration and info visit Active.com

Saturday, August 27th

Bay Shore Yacht Club

Maggie Fischer Memorial Cross Bay Swim

A COMMUNITY CELEBRATION

By John T. McLoughlin, DDS

The sun has not yet risen as I pull into the makeshift parking lot at Gilbert Park in Brightwaters. I'm struck by a sudden burst of excitement as I see the plethora of volunteers and participants. Today, for the first time, I'm joined by my son, Thomas, who has volunteered to help out. This will be my fifth straight time crossing the Bay in the Maggie Fischer Memorial Cross Bay Swim.

It's a picturesque, calm morning as the sky begins to brighten and I compliment Bob Fischer, Maggie's dad and the driving force of this amazing event, on ordering such perfect conditions. There is a pervasive buzz and a tinge of anticipation as my fellow swimmers board the bus that will take us to the ferry. I could have slept an extra hour and driven over to the start line but miss this, no way!! Once the ferry is underway, I'm entertained by the banter as we strategize,

commiserate and regale each other with stories of past swims. Truly a fraternal feeling. As I look over at Thomas, he's entertained too.

It may sound strange but this is much more than a "swim" to me. This is a community event and a cause much bigger than myself. I enjoy the camaraderie of the training, whether in the Bay at the crack of dawn on weekend mornings or at the Lighthouse with the crew from Open Water Swim. I'm awed by the mass of volunteers on both sides of the Bay, without whom there would be no "swim". The on-water assets that keep the swimmers safe are just awesome. As much as I enjoy swimming, it was also a privilege to have had the opportunity to help out as a “chase boat” to assist the swimmers and keep recreational boaters at a safe distance from the course.

The welcome at the finish

line is thrilling. Each swimmer and kayaker is announced as the crowd cheers. I am always amazed by the number of people that take the time to come down and take part in the celebration. It's a celebration of achievement, a celebration of community, a celebration for charity (Hospice and a scholarship for Maggie's high school, St. Anthony's) and a celebration of Maggie, who died in a car accident just before her first cross bay swim.

After crossing the finish line and thanking Matt, my kayaker, I see Thomas who congratulates me with a hug.

SIZZLING SUMMER SMILES

Tips to Keep Your Dog Cool this Summer

BY VIRGINIA ANZIANI

Did You Know…

DOGS DON’T HAVE SWEAT GLANDS, EXCEPT IN SMALL AREAS SUCH AS ON THE PADS OF THEIR PAWS?

They cool down mainly by panting, which releases evaporated water from their lungs and mouth, and by radiating heat from dilated blood vessels in their ears. If dogs overheat on a hot summer day they are at risk for developing dehydration, heat exhaustion or even heat stroke, which can be deadly. Should you suspect that your dog is overheating, you should start to cool them down asap. Opposite to what we think – DO NOT START AT THE TOP. Start by applying cool towels to the dog’s belly and groin area. You can also have the dog stand in cool water while applying the towels to the belly and groin as this will help drop their internal temperature even quicker.

Keeping Your Canine Cool

% Change your dog's water often in warm weather. The water will taste better and it will also keep your dog's body cooler.

% Provide shade so your dog will stay cooler. Trees, doghouses, umbrellas, canopies, and large dog crates can all provide necessary shade.

% Fill a small kiddie pool with cold water. When dogs are hot they will go to the pool to stand and/or lay down. If your dog likes water you can make it a game by having them go into the water for a treat and/ or toy. Once they see how cool it feels they will love it.

% Offer them home-made frozen treats such as “ice cookies”. Fill and freeze a small ice cube tray with water or water mixed with fruit juice, etc. Be creative. This is especially helpful for dogs who don’t like to drink water but enjoy munching on the ice cubes.

% Purchase a Cool Mat. They are available at most pet stores and can be placed in their crate or bed or car seat.

% Make sure you have ample water on your long walks. This can be used for drinking and cooling down the feet. Be very careful when walking on pavement which gets hot quickly. Test the pavement with your hands to make sure it is safe for your dog to walk on.

Virginia Anziani (Ginny) is a co-owner and instructor at Doggie U K9 Academy on Long Island.

Summer

goodreads

No respectable beach bag is complete without sunglasses, beach hat, sunscreen, oversized towel, lip balm, a cold drink, and a really good book! Here are a few of our favorites…

The Vacationers by Emma Straub

A riveting story about one family’s two week trip to Mallorca and the complicated up-an-down dynamics of family and friends.

Beautiful Ruins by Jess Walter

Transport yourself to the Mediterranean in this funny, romantic love story that tosses between Italy in the 1960’s and modern-day Hollywood.

Love Walked In by Marisa de Los Santos

An insightful story that follows Cornelia, a coffee shop manager, and Clare, an abandoned 11 yr. old girl, and how their lives get woven together.

Flight Patterns by Karen White

A story about a woman forced to return home to coastal Florida and confront her past as well as the family she tried to leave behind.

The Weekenders by Mary Kay Andrews

•

All seems normal on this peaceful island in North Carolina until someone’s husband goes missing and the town’s deepest secrets begin to unfold.

The Island House by Nancy Thayer

A college professor returns to her summer home on Nantucket in hopes of reconciling with a past love.

Mother, Can you NOT? by Kate Siegel

Based on the popular Instagram account @CrazyJewishMom, Kate Siegel’s hilarious essay collection about life with her overbearing mom.

What We Find by Robyn Carr

Set in rural Colorado, one woman’s inspiring story about job burn out, new beginning’s and finding true happiness.