LUNCH SPECIAL: Treat your friends and yourself to perhaps the best lunch on Long Island. Three courses, $21 p.p., available Monday-Friday, 12p.m.-3p.m. at Panama Hattie’s (872 E. Jericho Turnpike, Huntington Station, 631.351.1727, www.panamahatties.com).

VALENTINE'S CONTEST: Tell Mac’s Steakhouse about your worst Valentine’s Day Story and have a chance to win the Ultimate Valentine’s Dinner for 2 (valued at $1,000). Dinner includes - Course One: Osetra Caviar with blinis and additional accompaniments, 1/2 bottle Veuve Cliquot Champagne; Course Two - Red & White Hawaiian Tuna Three Ways, Graff Reisling Kabinett; Course Three - Niman Ranch Beef Carpaccio with truffle mushroom salad, Etude Pinot Noir; Course Four - The Ultimate Surf & Turf, Niman Ranch Porterhouse for 2 and steamed Five pound lobster, Molly Dooker “Carnival of Love” Shiraz; Course Five - Warm Chocolate Cake and Tuxedo Strawberries, Banfi Rosa Regale. Winner also receives: One Dozen Long Stem Roses , Private table in the wine salon covered with rose pedals & candelabra. Personal violinist in the room to set the mood. Entrants write a 500 words or less essay on their most distressing Valentine’s Day experience submitted with phone number & email address, by 5 p.m. Feb. 7.  to valentines@macssteakhouse.com or mail to: Mac’s Steakhouse, Valentine’s Contest, 12 Gerard Street, Huntington, NY 11743

TR WOULD LOVE IT: While dining at Sagamore Steakhouse (650 Jericho Tpke, Syosset, 516.496.8000), Rosario Asaro, chef-owner of  Brivo Restaurant (290 Glen Cove Rd., East Hills, 516.626.5200) recommends ordering the ribeye because it’s the juciest, tenderest, most flavorful and expensive cut of meat. Chew on that!

JONATHAN'S BEARD: Executive Chef Tito Onofre of Jonathan’s Ristorante (15 Wall Street, 631.549.0055) will be cooking an Italian Wine Lover’s Dinner at The James Beard House (167 West 12th Street, New York 212.675. 4984, www.jamesbeard.org on Monday, January 28th at 7 p.m. The cost of the dinner is $125 for members of the James Beard Foundation and $155 for the general public. The menu, served with paired wines, includes: Tuna Tartare on cucumber; Mini Crab Cakes; Pizzette with bufala and fresh tomatoes; Potato Chips with crème fraiche and caviar; Sea Scallops with baby artichokes; Agnolotti di Zucca with butter, sage, amaretti cookie and parmigiano shavings; Blackened Yellow Fin Tuna with tomato, avocado compote and polenta cake, Herbed Rack of Lamb with rosemary au jus, artichokes, potatoes and cipolline onions; Panna Cotta with fresh berries. For more information or reservations call The James Beard House at (212) 675-4984.

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