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MANGIARE E BERE: Bin 56 (56 Stewart Ave., Huntington
621-812-0060 www.bin56.com) celebrates the wines of Italy
with a Castello Banfi Piedmont Wine Dinner on May 10 at 6:30
p.m. for $60 per person. Creations from the kitchen will be
specially paired with fine wines from Castello Banfi. Appetizers:
boat scallop crudo with jalapeno, mango cilantro paired with
Castello Banfi Principessa Perlante; entrée: cherry
BBQ-glazed pork loin with crispy potato sticks paired with
L’Ardi Dolcetto d’Acqui; or black Angus flatiron
steak with green peppercorns and Regolo reduction paired with
Castello Banfi Regolo. Dessert: chocolate-covered chocolate
cake with a chocolate-mint Grenache is paired with Castello
Banfi Rosa Regalle.
PIANO MAN SIGHTED: Singer, songwriter and piano man
Billy Joel marked the first of May with friends, dinner alfresco
and a sunset view from Huntington Harbor's Prime - An American
Kitchen and Bar (117 New York Ave., Huntington 631-385-1515
www.restaurantprime.com). The party of six sat on the deck
and began their evening sharing the Prime Plateau seafood
tower of lobster, shrimp, oysters and Little Neck clams. Next
on the menu for Joel was Chilean sea bass prepared with soy-sake
marinade, baby bok choy, baby carrots, Shiitake mushrooms
and gochu chile threads. One sweet note keyed up the piano
man most: warm Valrhona chocolate cake with burnt marshmallow
and Kona coffee ice cream.
FOLIO FOR A FOODIE: Long Island foodie and restaurant
marketing guru Steve Haweeli picked up a pair of FOLIO awards
from the Fair Media Council of Long Island. A campaign for
Bedell Cellars winery created by Haweeli’s WordHampton
PR company was recognized for best use of social media. A
second award recognized his Long Island Restaurant Week promotion.
PORTO VIVO FOR MOM: Porto Vivo (7 Gerard St., Huntington
631-385-8486 www.porto-vivo.com) has a special menu for Mother’s
Day. Guests at this Huntington hotspot can enjoy a three-course
meal – appetizer, entrée and dessert – for
$39.95 per person. Highlights… try the homemade lobster
ravioli in lobster sauce and zucchini pearls; or poached wild
striped bass over herbed gnocchi, tomato fondue and haricots
vert. Reservations are a must.
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