FONDA COYOACAN: Plastic
utensils, a handful of tables and a bit of counter seating
is not all you’ll find inside Fonda Coyoacan (1026 New
York Ave, Huntington Station, 631 547-7259). According to
the foodie grapevine, this unimpressive Mexican Grocery Store
exterior – don’t let the appearance scare you
away — which doubles as a restaurant, has for almost
three years been serving the best authentic Mexican cuisine
this side of the Rio Grande. The reviews rave: Try the authentic
and avoid asking for Mexican dishes popularized by chain restaurants.
The Foodies are heading up 110 for a taste of corn fungus
– Huitlacoche and the Azteca huarache – described
by a reviewer on Roadfood.com: “It was glorious - cactus
topped with green sauce and avocado on one side, steak, sour
cream, and onion in the middle, and on the right, spiced,
marinated pork, tomato, and red sauce. All atop a thin layer
of refried beans, and a big, handmade corn tortilla. The meats
were crispy and caramelized, the cactus was delicate.”
Open Sun. to Thurs. till 8 p.m., Fri and Sat. till 9 p.m.
VINEYARD CELEBRATES: Owned by Huntington
resident Robert J. Palmer, the award-winning North Fork winery,
Palmer Vineyards in Aquebogue, will mark it’s 20th anniversary
this weekend, Aug 19 & 20. From 11am to 6pm on Saturday
and Sunday, enjoy a free self-guided winery tour, photography
exhibit and live music. There also will be (weather permitting),
face painting, cotton candy and a commemorative Palmer Vineyards
20th Anniversary wine stem available. The Saturday evening
dinner 7-10 pm featuring local crabmeat, duck, produce and
cheeses prepared by Riverhead’s Buoy One chef David
Girard and each course paired with memorable vintages and
current releases hosted by winemaker Tom Drozd. $75 a person.
Reservations required; call 631-722-9463 ext. 10. Info palmervineyards.com.
YUM-O! Blue Honu (363 New York Ave., Huntington,
631 421-6900) has added some new items to their menu: Jumbo
lump crab & avocado roll with miso $12; Spicy tuna roll
and sriracha aioli $13; Butter lettuce with summer tomatoes
and mandarin black sesame dressing $8; Totsoi greens with
raspberries, macadamia nuts and goat cheese $9; Asparagus
and ginger soup with crispy yam $8; Lobster hot pot with chile
& citrus $10; Seared scallops and fresh mango $12; Simple
grilled mahi mahi with tomato chutney and fresh lime $21;
Pan roasted lobster with wild mushrooms, asparagus and kaffir
lime $mkt; Tempura of red snapper and summer vegetable with
ponzu $26; Smoked chile rubbed pork tenderloin, cucumber &
mango $23; Copper Ridge strip steak with grilled Maui onion
& pepper relish $35.
ICE CREAM SANDWICHES: Those rectangular
chocolate cookie sandwiches with vanilla ice cream inside
nourished us through many a childhood summer. Eating an ice
cream sandwich was always followed by the ritual necessity
of licking your fingers clean of the sticky chocolate cookie
outside. Since those days of the ice cream truck bringing
them to our street, there have been two memorable attempts
to replicate or improve upon the summertime favorite sandwich.
Carvel’s Flying Saucer – a clever marketing name
and a good product – offered a similar experience but
fell just short, while the Chipwich, took something good and
made it different and perhaps as good. Introduced in 1981
by its creator Richard LaMotta, they have since sold over
1 billion worldwide. Initially available by ice cream cart,
they now can be found in your supermarket’s freezer.
Round chocolate chip cookies enclose a sandwich of ice cream
rolled in chocolate chips – mmmmmmmmmmm! We still like
the old fashioned rectangular ones too!
FRIED GREEN TOMATOES: Something new to try.
After having difficulty finding green tomatoes on Long Island,
Chef Leisa of LL Dent restaurant in Carle Place decided to
seek out an organic farm stand to help her bring the famous
southern dish, fried green tomatoes, to her kitchen. Thanks
to Farmer Bill and Green Thumb farm stand in Water Mill, LL
Dent will receive green tomatoes during August and Chef Leisa
can bring more southern flair to her guests. The dish will
be featured at the restaurant as an appetizer and served with
a traditional horseradish dressing.
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