HISTORY & FINE FOOD: Take a 17th century whaler’s hotel known for its good food and drink and fast forward four centuries to a waterside dining mecca of elegance occupying the same – but renovated – two story building and you’re at 105 Harbor (105 Harbor Road, Cold Spring Harbor. 631-367-3166.) Breathtaking views from the upstairs dining room and a fireplace adding warmth to the well-appointed room. Ambiance and fine food and a bit of history make this Cold Spring Harbor visit memorable. Just close your eyes and travel back. And don’t forget to dine.

NORTH FORK WINE STORY: Not everyone is aboard the County’s anti-immigrant push. A Commack woman was driving home from a business trip out on the North Fork when she saw an elderly Latino woman walking on the side of the road on a cold evening. As the trip was a long one, she stopped the car and asked the woman if she would like a ride. With a silent nod of thanks, the woman got into the car. Resuming the westward journey, our Commack friend tells us she tried in vain to make a bit of small talk. The old woman just sat silently, looking intently at everything she saw, studying every little detail, until she noticed a brown bag on the seat. “What in bag?” asked the old woman. Our Commack reader looked down at the brown bag and said, “It’s a bottle of wine. I got it for my husband.” The old woman was silent for another moment and then smiled. Then speaking with the quiet wisdom of an elder, she said, “Good trade.”

CHOWDER CONTEST: The 8th Annual Long Island Chowder Contest to benefit the Family Service League of Suffolk County was held at the Snapper Inn (500 Shore Drive, Oakdale, 631-589-0248. Three types of chowder were judged and competing for top honors were chefs from: Riverbay Seafood Bar & Grill (Williston Park); The Snapper Inn (Oakdale); The Ship’s Inn (Northport); H2O Seafood Grill (Smithtown); The Irish Coffee Pub (East Islip); Jackson Landing (Bellmore); and Jolly Fisherman (Roslyn). One of the winning recipes below.
MANHATTAN CHOWDER: Snapper Inn Chowder: 1 tbsp ground salt pork; 1/2 minced onion; 1 sprig minced parsley; 2 cold boiled potatoes, diced; 1 cup water (from the boiled potatoes); 2 cups clam broth; pinch  thyme; 1/8 tsp black pepper; 1/4 tsp paprika; 12 chowder clams, chopped coarsely; 1 cup stewed tomatoes (crushed without juice); 1 cup water. Melt salt pork in pot, add onions & parsley, cook until onion is golden brown. Add potatoes, water, seasonings (in sachet bag), clams and stewed tomatoes. Heat through, add water to chowder. Bring to a boil, simmer 10 minutes
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BRUNCH ENTERTAINING IDEA: Bobby Flay’s Apple Cornmeal Mini-Muffins - Makes: 24 mini or 12 regular-sized muffins. Combine in a mixing bowl, 1 1/4 cups stone-ground cornmeal, 3/4 cup all-purpose flour, 5 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg. In another bowl combine 2 large eggs, 1 1/3 cups milk, 2 tablespoons unsalted butter, melted and cooled slightly, 1/2 teaspoon vanilla extract, 1/4 teaspoon white vinegar. Make a well in the dry ingredients bowl and pour in wet ingredients; stir just until combined. Stir in 3/4 cup peeled, diced Granny Smith apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes in a preheated 425°F oven, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.

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