PRIME(117 New York Ave., Huntington 631-385-1515 www.restaurantprime.
com) offers a way to warm up the winter with half-off some
of the worlds finest wines. Included are such top wineries
as Opus One, Robert Foley, Peter Michael, Spottswoode, Beringer
Private Reserve, and Shafer Hillside Select. Visit the website
for a complete list of wines and a menu of wine-inspired dishes
to be offered throughout the week. Its a short week,
though get there between Tuesday and Friday, March
1 to 4.
CHILE FESTIVAL: Besito (402 New York Ave., Huntington 631-549-0100)
celebrates the hot peppers with its first-ever Chile Festival
beginning Monday, March 7. Every week will boast three new
a la carte specials, each highlighting a specific chile pepper.
The specials will continue through April 3. The weekly specials
will change each Monday; week one features the Chile Ancho.
Appetizer: Chile ancho relleno de Jaiba-
Stuffed ancho chile with jumbo lump crab, served with a cilantro
cream sauce ($12); Entrées: Enchiladas Pato en Ancho,
Long Island duck enchiladas, baked in an ancho chile adobo
and seasoned with avocado leaf ($24); Piscado en pipian rojo,
a roasted red snapper with an ancho chile pipian and warm
vegetable escabche ($28). In weeks ahead, watch for Habanero,
Chipotle and Serrano.
HOWS YOUR SAUCE? Joe DeNicola, executive chef at Ruvo
(63 Broadway, Greenlawn 631-261-7700 www.ruvorest aurant.com)
learned all about Italian cooking at the side of his grandmother.
The chef will share what Nona taught him about Italian sauces
in Sauce Making 101, a cooking class to be held at Ruvo on
Wednesday, March 23 beginning at 7 p.m. Students will learn
the fundamentals of and hopefully master five
Italian sauces: classic tomato; basil pesto; ragu Bolognese;
Amatriciana; and aglio e olio. Graduates will
get to sample the products in a five-course pasta dinner.
Price is $55 per person and includes the dinner with wines.
Registration is limited so sign up early.
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