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By DineHuntington.com/Foodie@longislandernews.com
FARMAGEDDON AND FOOD FREEDOM: Cinema Arts Centre’s “Let’s
Eat: Food on Film” series continues May 1 with the documentary
“Farmageddon,” about the unseen war on American
family farmers and the escalating fight for food rights. Filmmaker
Kristin Canty exposes policies that favor agribusiness and
factory farms over small farms selling fresh foods. The screening,
which includes a reception and discussion with guest speaker
Andrea Mastellone of the Farm-to-Consumer Legal Defense Fund,
begins at 7:30 p.m. Call 631-423-7611 or visit www.CinemaArtsCentre.org.
$9 members/$13 public.
PRIX-FIXE AT PRIME: Although our favorite waterfront restaurant
isn’t participating in Long Island Restaurant Week, it
is offering a three-course special until April 29 (Saturday
until 7 p.m.). Prime – An American Kitchen & Bar
(117 New York Ave., Huntington 631-385-1515 www.restaurantprime.com)
is serving up a $50 three-course prix-fixe dinner, which includes
paired wines ($40 without wine). Appetizers include: wild
mushroom soup and spicy tuna and hamachi tartar wrapped in
avocado and topped with eel sauce. Entrées offered
are: a roasted organic chicken with wild mushrooms; sautéed
garlic shrimp with piquillo peppers, calamari and black rice;
and grilled American Kobe hanger steak with skillet potatoes
and bordelaise. Desserts include; coconut panna cotta with
pineapple, mango and vanilla bean; and flourless chocolate
torte with raspberry port ice cream.
ASIAN THE BOHLSEN WAY: Now is a good time to make your way
to Babylon and savor the Asian cuisine of Prime’s sister
restaurant, Monsoon, the Bohlsen family’s newest addition.
A Long Island Restaurant Week participant, Monsoon (48 Deer
Park Ave., Babylon Village 631-587-4400, monsoonny.com) is
offering a $24.95 three-course meal through April 29 (Saturday
before 7 p.m.). Appetizers include edamame dumplings and black
pepper spare ribs; entrees include pad thai and garlic prawns;
and desserts include fried Oreos. Due to the family-style
service, if any guest at a table orders from the Restaurant
Week menu, the restaurant requires that the whole table does
as well.
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