LAST MINUTE GIFT IDEA I: There’s more to Canterbury Ales (314 New York Ave, Huntington Village, 631-549-4404) than good beer, good times and good food. There’s a last minute gift solution: “Canter-Wear” and with the purchase of a sweatshirt or fleece, publican Billy Hoest will throw in an Oktoberfest shirt for free while supplies last. It’s an added stocking stuffer on the house. Also on sale, while supplies last, is Canterbury’s Oktoberfest beer, so they can make room for an extensive incoming winter-beer selection, like the two new arrivals from the Brooklyn Brewery’s premier seasonals: Monster Ale and Double Chocolate Stout, two very strong beers for the cold, wintry weather! Or, if beer isn’t your cup of tea, try their Hot Gloog, a seasonally prepared warm, spiced red wine. Stop by; pick up a holiday gift; try a Gloog; say hi to Billy; and tell him the Foodies sent you.

LAST MINUTE GIFT IDEA II: It’s quick; it’s easy; it’s pleasant; it’s the soul of Huntington Village. And Starbucks (corner of Main & Wall St) offers a wide variety of last minute gift ideas. From the high end expresso maker to the pound of holiday blend, from mugs to sweets, it’s a last minute quickie stop to complete your holiday shopping. Stuff those stockings with Strarbucks Cards and try a Maple Macchiato for a bit of warmth for your own holiday treat.

POLO FOR XMAS: The impressive Polo Restaurant at The Garden City Hotel, (45 Seventh Street, Garden City, 516 747-3000 www.gardencityhotel.com) is open for Christmas. Brunch including unlimited smorgasbord offerings and complimentary choices of champagne, wine, mimosa, Bloody Mary, soda or juice, at $64 per adult and $32 for children under 12-years-old, plus tax and service charge. Seatings at noon and 3 p.m. Dinner is available from 6 p.m. on Christmas Eve and Christmas Day at $75 per adult and $37.50 for children under 12 plus tax and service charge for a four-course holiday dinner. Entrees include: Muscovy duck breast with braised fennel, blood orange confit & spiced chestnuts; Pan-seared sea bass with green lentils & duck confit, salt-baked fingerling potatoes & red wine sauce; Grilled prime shell steak with a roasted portobello mushroom salsa, blue cheese polenta & port wine reduction; Mixed seafood risotto served with gratineed oysters, mussels & clams. The rest of the menu sounds great.

CHRISTMAS EVE: The Gatsby (712 Main Street, Islip 631-581-1900) is open and serving a limited a la carte menu on Christmas Eve (12/24) from 2-8 p.m. Classic Christmas music will be performed in the dining room from 4-8 p.m. APPETIZERS: Crispy calamari with wilted arugula, roasted peppers, garlic & spicy pepper aioli $11; Seafood salad with shrimp, scallops, octopus, calamari, $14; Braised short rib with sweet & sour red cabbage and ginger scallion gremoulata, $12; Bacalao cake, olive & tomato fondue, $12; Shrimp cocktail, $16; Mesclun green salad with shaved apple and fennel $7; Lobster bisque $7. ENTREES: Pappardelle with tiger shrimp plum tomatoes, zucchini & basil, $28; 1-1/2 lb. lobster special, $42; Roast chicken breast with rutabaga hash, parsnips, Brussel sprouts & brandied cherries $23; Chilean sea bass with truffled potatoes & leeks, port reduction, $26; Filet mignon au poivre with mashed potatoes, crispy onion rings, peppered cream sauce, $34; Prime rib with horseradish cream & garlic mash, $36; Herb roasted rack of lamb with white bean puree, Swiss chard, clementines, green peppercorn jus, $38; Surf & turf or twin tails classic filet mignon & lobster tail, $42.

SOMETHING TO DRINK TO: Just in time for the holiday season, Kedem Food Products has launched Kedem Sparkling Juices, a line of non-alcoholic beverages made with 100% real wine grapes. Available are Chardonnay, Merlot and Rosé, which should be available at local retailers. According to the National Center for Health Statistics, almost 40% of adults choose not to drink alcohol. Kedem Sparkling Juices are made from select wine grapes grown in vineyards in California, and have the complexity and flavor of each of the individual variety of grapes offering non-alcohol drinkers something to celebrate. We’ve tried the three and they’re complex and delicious and as we passed out samples in the newspaper office, nouvelle foodie Leah commented, “Hmmm! Delicious, but I think it could use a little alcohol.”

CHEW-CHEW: Huntington’s A Rise Above Bake Shop is a favorite Foodie must-stop every morning. Their home baked muffins and scones always tempt and the super secret house blend (ask Mary for the “recipe”) is among the best cups of coffee in town. At holiday time, the Main Street bake shop cranks out cookies as fast as customers can snatch them up. In addition to the regular favorites – chocolate chip, peanut butter, pecan puffs, buttery shortbread and more – there are sparkly-sprinkled sugar cookies and gingerbread men with chocolate chip buttons. Mmmm. All that baking keeps the Rise Above elves pretty busy at this time of year, but not too busy to tend to another important chore – the trains. You see, at this time of year customers eagerly watch for the appearance of the old fashioned electric train set in the window. The train – a Lionel engine like the ones lucky boys of a few generations ago found under the tree Christmas morning – makes its way around a snow covered landscape complete with lighted trees, a skating pond and a gate that rises to let the train pass. The sight of a tyke with a cookie in one hand standing on tippy toes to take in the scene could warm the heart of even the grumpiest Scrooge.

SPREADABLE CONTEST: Lulu Powers, celebrity chef to clients including Stevie Nicks and Will and Jada Pinkett Smith, caterer, party-planner and lifestyle guru, has teamed up with Alouette Spreadable Cheese to share practical tips for simple and easy entertaining.  Focusing on the quick and easy, Allouette is inviting cheese aficionados to taste for themselves how easy elegant entertaining can be. In addition, Alouette is launching a nationwide search for the perfect recipe for those impromptu occasions.  Specializing in making every occasion perfect, from formal affairs to last minute guests, Alouette invites home entertainers nationwide to submit their favorite recipe to www.alouettecheese.com.  The grand prize winner will be awarded with a five-night, six-day culinary excursion to Château de Berne Cooking School located in the heart of Provence, France between Nice and Marseille. Spreadable sundried tomato cheese . . .

NEW YEAR’S EVE: Wild Fin (368 New York Ave, 631-549-5757), 3-Course New Year’s Eve Prix Fixe Menu, 3 seating times: 5 p.m.-$30/person; 7 p.m.-$65/person; 9:30p.m.-$80/person. Last seating includes champagne toast at midnight, noise makers and party streamers. Wild Fin, wild time, Happy Foodie New Year!

FLAYVERFUL: Celebrity chef and Food Network star Bobby Flay offers a few suggestions to minimize stress and simplify preparing for holiday guests. 1) Prepare early. The earlier you prepare, the more relaxed you will feel when your guests arrive. 2) Make a list. Determine your full menu and divide your grocery list by aisle: produce, dairy, breads, meat, frozen and canned foods. Consider the number of guests you’ll be serving to determine the right quantity of food. 3) Stock up on herbs and spices. Fresh rosemary, sage, cinnamon, fennel seeds, coriander and garlic can be the key to full flavor. 4) Think ahead. The morning after an indulgent holiday feast, try cooking a light brunch. 5) Don’t forget the basics. Stocking up on essentials like milk, bread, eggs, butter, potatoes, flour, sugar, cooking spray, chicken stock, kosher salt and cracked black pepper helps avoid last minute trips and unnecessary stress.

Send news of the food world to Foodie@LongIslandernews.com

Main Menu