CH-ORNED BEEF & CH-ABBAGE: With St. Patrick’s Day just past, the question becomes what to do with the leftovers? One friend of the Foodies, whose sandwich choice generally runs more toward Pastrami on Rye, fixes up a super post-St. Patrick’s treat by slicing a Knish longways to produce two flat slabs. Pile it high with corned beef (extra lean, of course) and slather with spicy brown mustard. Cabbage optional.

A LOTTA CORNED BEEF: How much corned beef does it take to feed a few dozen Hibernians and hundreds of their closest friends? It was anybody’s guess for the folks at Mac’s Steakhouse (12 Gerard Street, Huntington 631-549-5300 macssteakhouse.com), who hosted the official St. Pat’s Parade after-party in their parking lot following the Parade in Huntington village March 8. An invitation to the parade sponsors, the Huntington Ancient Order of Hibernians, plus free corned beef, a wine and beer tent and lots of free giveaways from Verizon brought in the crowds. Estimating as many as 8,000 people, Mac’s brought in 2,000 pounds of corned beef, which, by late afternoon, they were slicing thinner and thinner. It was a heckuva party… we’re looking forward to next year’s.

COOKIN’ AT BLOOMIE’S: Bloomingdales at Walt Whitman Mall will host Chef Gerry Hayden of North Fork Table and Inn this Saturday, March 21 beginning at 1 p.m. Devotees of Gerry’s fabled North Fork Inn can watch him prepare Caramelized Shiitake Mushroom soup with toasted organic peanut sabayon and chili oil. The demo is part of a Bloomingdale’s preview of Hampton’s Restaurant Week, which gets under way March 29. Participating chefs will be guest cooks at Bloomingdale’s demo kitchens. Hamptons Restaurant Week is an eight-day promotion in which participating restaurants will offer a three-course prix fixe for $24.95 all night, except Saturday when it will only be offered until 7 p.m. Go to www.hamptonsrestaurantweek.com.

BUFFET AND BUNNIES: The Garden City Hotel (45 Seventh Street, Garden City, 516-747-3000) is offering an Easter Sunday Brunch Buffet on April 12 in the Grand Ballroom. There will be seatings at noon and 3 p.m. during which guests will enjoy a visit from the Easter Bunny, live bunnies and Easter egg coloring. The brunch menu includes: meat carving station with leg of lamb, pasta stations and omelet stations; hot entrees, cold salads, fresh fruit and roasted vegetable platters; sliced meats, smoked Salmon; seafood bar with lobster, shrimp and crab legs; and fresh-baked breads and bagels. Also included: unlimited Mimosas and Bloody Marys or a glass of wine or champagne, and a trip to the grand dessert buffet, all for $69 per person ($34.50 child).

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