CH-ORNED BEEF & CH-ABBAGE: With St. Patricks
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.
Patricks 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 anybodys guess for the folks at Macs
Steakhouse (12 Gerard Street, Huntington 631-549-5300 macssteakhouse.com),
who hosted the official St. Pats 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, Macs
brought in 2,000 pounds of corned beef, which, by late afternoon,
they were slicing thinner and thinner. It was a heckuva party
were looking forward to next years.
COOKIN AT BLOOMIES: 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 Gerrys 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 Bloomingdales
preview of Hamptons Restaurant Week, which gets under
way March 29. Participating chefs will be guest cooks at Bloomingdales
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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