With The Foodies
By The Foodies./ firstname.lastname@example.org
Coindre Hall was the destination for foodies Nov. 13 as restaurateurs,
wine, beer and chocolate purveyors set up shop in the stately,
historic waterfront mansion to raise money for the Island
Harvest food bank. And as one might expect at any gathering
of culinary practitioners, Huntington was well-represented
in the 20 or so restaurants dishing out small plates of their
The event, an annual magazine cover party hosted by Long Island
Pulse, has become a November tradition to support Island Harvest,
Long Islands largest hunger relief organization dedicated
to ending hunger and reducing food waste. Volunteers distribute
food to nearly 570 pantries, soup kitchens and other local
We raise a lot of money, we get to meet a lot of new
people who dont know about hunger on Long Island and
its just a great opportunity for us, said Randi
Shubin Dresner, the organizations President and CEO.
In the wake of Superstorm Sandy, Island Harvest and all of
Long Islands food pantries have been pressed into extraordinary
action. As of Nov. 13, they moved 1 million pounds of food
in the last week and a half, and she expected to move many
millions more by the end of the year. Sandy was a catastrophe
that hit home for the organization, she said.
I have 35 people on staff, and each one of them has
left their families at home in the dark. Many of them have
left 5 feet of water to come to work so that we can help to
feed other people that are really in need, Shubin Dresner
said. The dedication of our staff has truly been tremendous.
Shelby Poole, owner of Jacksons (6005 Jericho Turnpike,
Commack 631-462-0822) joined her manager, Ryan Ullah, in dishing
out hearty Jambalaya, smoky and satisfyingly spicy, bursting
with chicken, Andouille sausage, shrimp, peppers, onions and
Creole rice. They also had light and refreshing Mama Loo Salad,
combining napa, crispy noodles, carrots, cucumber, red dressing
and Tahini dressing in a light, refreshing dish. And for traditionalists,
there were classic, fizzy Chocolate Egg Creams.
Legal Sea Foods (160 Walt Whitman Road, No. 1108, Huntington
Station 631-271-9777) was on hand with hearty clam chowder
and delicately seared Blackened Ahi Tuna, paired with seaweed
salad, pickled ginger, wasabi sour cream and sesame, all served
in a crunchy wonton. The combination marries complex flavors
and textures into a harmonious, complementary package.
Moving on, we decided to check out a new old friend, visiting
Dena Fenzas table for Two Blondes and a Stove (26 Clinton
Ave, Huntington village, 631-673-1300) where she was ladling
out shot-glass-sized samplers of Roasted Butternut Squash
soup. Autumn gourds were a popular theme at several restaurants
tables, and Dena stood out with a savory, textured soup that
warms you up with salted fall flavors and an ever-so-faintly-sweet
finish from the crushed amaretto cookie crumble garnish. Keep
an eye for this one in their rotating soups of the day, especially
as the temperatures drop.
For our main course of sorts, where better to go than Coindre
Halls in-house restaurant? That brought us to the setup
for the Chateau at Coindre Hall, where head chef Matt Kozak
was presiding over a winter vegetable medley and fork-tender
braised beef short rib in a red wine reduction, a traditional
fall-winter offering that really hit the spot.
With four courses down, that leaves us with dessert, and we
decided theres no better way to close out the night
than to visit Mary Alice Meinserman and her daughter Susannah
to see what Bon Bons Chocolatier (319 Main St., Huntington,
631-549-1059) had on hand to satisfy the ol sweet tooth.
With a selection of chocolate-covered goodies, truffles galore
and hazelnut chocolates, there was something for any chocoholic
- or earthling, for that matter - to delight in.
Ninety-six percent of all cash donations go to support Island
Harvests programming, collecting and distributing food,
Shubin Dresner said. Couldnt make it, but want to give?
Its as simple as texting hunger relief to
266266 and selecting a donation from $10 to $500.