Thursday, May 20, 2010

Wiener Dog

Monday, May 17, 2010

Pizza in Naples: Baked with Coffin Wood!

Here.  Take that, Mario Batali, Mr. Everything in Italy is the Best. BTW, the "Everything in Italy is the Best" stuff got pretty tiresome when I used to watch his shows.

I think the tombstone with the giant "RIP" should have tipped these customers off that something wasn't right. Oh Google Image Search, is there anything you can't do?

Saturday, May 15, 2010

Portugese Feast May 21-23

In Mineola. Or at least I think that's what the big banner said that I passed on Mineola Blvd. yesterday. It was near the Heart of Portugal Restaurant.

Can't find anything about it online, so this may be something put on by that restaurant.

Wednesday, May 05, 2010

Cinco De Mayo

Got lunch at Green Cactus for Cinco De Mayo with hot secretary. They were pretty busy there, of course. Like UPS guys around Christmas or H&R Block people around tax time.

Do you think employees at Mexican places wake up every May 5th and say, "Oh shit it's Cinco De Mayo!"

Tuesday, May 04, 2010

Evening of Star Chefs Fundraiser May 7


Riverhead, NY - The Culinary Arts Program at Suffolk County Community College will be hosting its annual “Evening of Star Chefs” Fundraiser on Friday, May 7th at 6:30 p.m. in the College’s Culinary Arts & Hospitality Center located at 20 East Main Street in Riverhead.

The evening will begin with signature hors d’oeuvres prepared by Long Island’s very own star chefs including: Doug Gulija, owner of the Plaza Café in Southampton Village; Tom Schaudel, owner of aMano in Mattituck & Coolfish in Syosset; John Montgomery, owner of Sea Levels Restaurant in Brightwaters; Michael Meehan, Executive Chef for H2O Restaurant in Smithtown, and Jim Carpenter, Executive Chef of the Living Room Restaurant at the Maidstone Arms in East Hampton.

A three-course wine pairing dinner featuring the award winning wines of Pindar and Duck Walk vineyards will follow. This five-star dinner will be prepared and served by SCCC culinary students. A silent auction, special gifts and live entertainment will round out the evening. Proceeds from the fundraiser will assist in providing instructional supplies for the College’s culinary labs.

Tickets are $75.00 per person. Please make your reservations early, as seating is limited.

For further information or to make a reservation please call (631) 548-3701 or e-mail