TOON TIME: Fans of The Lockhorns have
grown used to seeing familiar Huntington landmarks in the
backgrounds of the internationally syndicated cartoon. The
one that appears most is probably Canterbury Ales, the eatery
still owned by Billy Hoest, the son of Lockhorns creator Bill
Hoest. You can see some of em along with the work of
a number of cartoonists at an exhibit, Berndt Toast
Gang and Friends, at the Huntington Arts Councils
Artrium through Nov. 30. The gallery is located at 25 Melville
Park Road, Melville. 631-271-8423.
BRING ON THE BAND: Mangiamo (15 New St., Huntington
village 631-421-4600) will be rockin Thursday nights
(except Thanksgiving, that is) when they host the rockin,
funkin horns of the band Uppercut. The nine-piece band
is made up of studio and session musicians of Cold Spring
Harbor-based Black Rose Productions. The concert begins at
9 p.m. every Thursday; dine downstairs beforehand and admission
is free. Otherwise, a $10 cover charge goes to the band.
SALUD!: After a few months wait, La Bottega Gourmet
(9 Wall St., Huntington village 631-271-3540) has secured
its wine and beer license, which is great news if you want
some vino with one of the dozens of panini or salads on the
menu. We saw the staff at La Bottega serving a bottle of red
this Friday, but no formal list has been established so far;
considering the breadth of their food list, wed expect
the folks at La Bottega to go all out and create an impressive
sampling of beer and wine indeed.
FRENCH TOAST: The tip from the bread experts at Panera
Bread for French toast is to let the flavors soak in overnight.
Overnight Eggnog French Toast. 6 - 8 servings. Ingredients:
3/4 stick butter; 6-8 slices cinnamon raisin white bread,
1 inch thick; 1 cup pecans, coarsely chopped; 1/2 cup light
brown sugar; 2 tablespoons dark corn syrup; 4 large eggs;
1 teaspoon vanilla extract; 1-1/2 cups half-and-half; 1 cup
whole milk; 1/2 teaspoon ground cinnamon; 1 dash ground nutmeg.
Directions: Preheat oven to 350-degrees Fahrenheit. Generously
butter a 13 by 9-inch baking pan. Butter both sides of bread
and place in the baking pan, covering the bottom of the pan.
In a small bowl, toss the pecans with the brown sugar and
distribute over the bread. Drizzle corn syrup over pecans.
In a medium bowl, whisk together eggs, vanilla extract, half-and-half,
milk, cinnamon and nutmeg. Pour evenly over bread slices.
Set aside for 15 to 30 minutes to allow the bread to absorb
the liquid. Bake for 30 to 45 minutes, until brown. Invert
on a serving tray, cut into squares and enjoy piping hot.
LAST CALL: After three years on Northports Main Street,
Bistro 44 served its final meal last Saturday.