CUPCAKE WARS: Huntington village will soon be a two-cupcake-shop town. Crumbs Bake Shop is opening just down the alley from Cupcake Gourmet. Signs in the windows at the old Cold Stone Creamery spot (11 Wall Street, Huntington) announce the impending arrival of NYC-based Crumbs, which operates a chain of shops in and around the New York City area and is expanding aggressively. The Website (www.crumbs .com) lists a menu of standard baked goods – cakes, cookies, bread, etc, but apparently the bakers really shine when it comes to making cupcakes. Among nearly three dozen cupcakes ($3.75 each) listed are: Blackout - chocolate frosted, crumb-topped and drizzled with chocolate syrup; Boston Crème – custard filled and fudge topped; Red Velvet – a southern classic; Fluffernutter – needs no explanation; S’Mores – with chocolate and marshmallow; Twinkie – a spongy, nostalgic treat; and many more. There are also the classics – vanilla-, chocolate-, strawberry-, lemon- or raspberry-frosted varieties – at $2.95 each. Also among the offerings are Crumbs founder Mia Bauer’s Crumbs in a Box cookbook/baking kit.

THEY STILL PEEL THE APPLES: A favorite foodie stop at this time of year is at A Rise Above Bake Shop (333 Main Street, Huntington 631.351.9811) because of the smell of apple pies baking. They still hand peel the apples and owner Mary MacDonald can roll out a perfect, flaky crust in her sleep. The aroma alone is a meal in itself, but try the pie. And tell Mary the Foodies sent you.

PRE FIXE AT MAZZI: As if one ever needed a reason to go to Mazzi Restaurant (493 E. Jericho Tpke, Huntington 631.421.3390), owner Kathy Catanzaro tempts us with a new Pre Fixe menu. Be seated between 5 and 6:30 p.m. on Tuesday, Wednesday, Friday or Saturday, or all night on Thursdays, to enjoy three courses – appetizer, entrée and dessert, for $24.95 per person. Reservations are suggested.

GLUTEN-FREE: Those dealing with Celiac’s and wheat allergies can dig in worry-free at Smokin’ Sloe’s (847 Fort Salonga Road, Northport 631.651.8812) where owner Roger Montague has put together an abundance of menu items that are gluten-free. Mac Daddy, a gluten-free macaroni and cheese, baby back ribs and mashed potatoes are among the many dishes that are served up without any wheat ingredients. Also featured on the gluten free-menu are “Free Birds” (gluten-free chicken wings) and gluten-free brownies. New soups on the winter menu, include shrimp bisque, southwest corn chowder, smoked chicken, and a half dozen other varieties.

THANKSGIVING AT JONATHANS: Jonathan’s Ristorante (15 Wall Street, Huntington 631.549.0055) will be celebrating Thanksgiving on Thursday, November 27 from 2- 8 p.m. with some Thanksgiving specials in addition to the regular menu. The specials include: Butternut Squash Soup with caramelized cipolline $9; Porchetta with fennel, artichokes, and baby arugula salad $12; Spinach Gnudi with oyster mushroom, sage, and parmigiano sauce $21; Risotto with cranberry, luganica sausage, and chestnut $23; Long Island Duck Breast with black currant glaze, farro salad, and grilled asparagus $27; Roasted Turkey with wild mushroom stuffing, sweet potato puree, mashed potatoes, French string beans, and cranberry sauce $25; Wild Striped Bass with manila clams, and lemon and cranberries brodetto baby spinach $29. Reservations are a must.

PLAYING WITH FIRE: Long Island-based celebrity chef Tom Schaudel is well known for his talents behind the stove, and he has a reputation for being a superb storyteller as well. Readers of the Huntington-based Great Restaurants of Long Island are familiar with Schaudel’s “Top Ten,” an often ascerbic and always funny recount of his 10 biggest pain-in-the-ass customers of the year. Currently an owner, operator or partner in four Long Island restaurants (the current lineup includes Coolfish, The Jedediah Hawkins Inn, Gabrielle’s and Mano), Schaudel has some stories to tell. And tell them he does in his self-published book Playing With Fire: Whining and Dining on the Gold Coast.
Three decades behind the lines and 15 restaurants provide plenty of material for Schaudel, who tells of the neurotics, the psychotics, the allergic, the afflicted, the Adkins disciples, the South Beach crowd, the anemic, bulimic and gastro-intestinal groupies. There’s the Flour Power patron who could eat neither chicken, fish, beef, vegetables nor dairy… the La Cage Aux Follies patron who left the restaurant with a bird cage on her shoulder… the Grinch who vowed never to come back after she was caught dragging a Christmas tree out the door... and so many more. There’s also a handful of recipes – perhaps so the most devoted foodies won’t feel they’ve sunk to new lows by buying comedy, even if it is about the biz.

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