St. Johnland Nursing Center Celebrates National Nutrition Month

March is National Nutrition Month!

A recent highlight, Chef Frank created a make shift kitchen area in the Resident Dining Hall to demonstrate the preparation of a healthy Pesto Pasta which everyone happily enjoyed a tasting afterwards!St. Johnland Nursing Center is recognizing National Nutrition Month throughout March. The month long campaign supported by the Academy of Nutrition and Dietetics is about educating and encouraging individuals to make informed food choices to maintain a healthy diet.

To celebrate, Chef Frank, Executive Chef at SJNC, along with several members of the Dietary staff have cooking demonstrations and various activities planned for St. Johnland residents to participate in and enjoy over the upcoming weeks. Events include a nutrition trivia game, a “Guess the Grain” contest as well as several opportunities to sample nutritious snacks.

St. Johnland Nursing Center, Inc. is a community-based nonprofit that meets the needs of elderly long-term patients who require memory care and those who do not; individuals suffering from a traumatic brain injury; and patients facing long and short rehabilitation challenges. We also offer medical and social adult day care programs for those who cannot be alone during the day.

For more than 154 years, St. Johnland has always been a place known to care for others in a time of need. If you would like more information or to schedule a tour, please call us at (631) 269- 5800 or visit www.st.johnland.org

Learn To Make Vanilla Cinnamon Coffee Cake With Chef Rob Scott Nov. 5

Vanilla Cinnamon Coffee Cake with Chef Rob Scott

There is nothing better than waking up to a fresh baked treat like this.  This cake is perfect for brunch or holiday gift giving.  Please bring two small bowls, one large bowl, bundt pan and mixing spoon to class; if you like nuts in your cake, please bring one cup chopped pecans.   This program is scheduled for Tuesday, November 5 from 1:00-3:00pm at the Nesconset Building of The Smithtown Library.  The Nesconset Building is located at 148 Smithtown Boulevard, Nesconset NY 11767.  There is a non-refundable fee of $10.00 per person for this program; registration is required and open to all, regardless of library district.  For more information, please call (631) 360-2480 ext. 235.

Sweetwaters Coffee & Tea Set To Open In Smithtown This Fall

Globally-Inspired Coffee Shop to Open in Long Island

Sweetwaters Coffee & Tea to offer a community-focused destination for coffee and tea lovers

SMITHTOWN, NY. ​(July 09, 2019)- Long Island wi​ll soon be home to ​Sweetwaters Coffee & Tea​ at 200 West Main Street​ in Smithtown​. ​T​he 1,400-square-foot café with drive-thru is set to open this fall and will offer a globally-inspired menu featuring premium coffees, teas, pastries, sandwiches, salads, and more.

Local owners, Chris Varvaro and Lou Puleo, ​are excited t​o bring Sweetwater’s unique atmosphere and quality ingredients to Long Island. “Sweetwaters’ global influence means that we provide a variety of options including organic items that aren’t typically offered at your average coffee shop,” says Varvaro. “We’re even more excited to be able to accommodate our guests at our convenient, main street location that boasts indoor/outdoor seating and a brand new drive-thru!”

The Sweetwaters’ brand focuses on strong community engagement by hosting events, inspiring youth through our great grades program, and partnering with local nonprofits, making it a perfect fit for Long Island.

The grand opening will include week-long promotions that will be announced onSweetwaters website​ and ​Facebook page​.​ This Long Island opening is the first of several to come to the area with more than 100 expected to open across the country.

Sweetwaters Coffee & Tea is a national franchise that originated in Ann Arbor, Mich., in 1993 by husband-and-wife duo Wei and Lisa Bee. Inspired by the Bees’ love of food and drink, and driven by their creativity, Sweetwaters was created as a coffeehouse that celebrates classic café fare alongside globally influenced beverages in a classic and friendly environment. The rapidly-expanding franchise has more than 100 planned locations across the country, and it anticipates continuous growth based on consumers’ desires for real ingredients and diverse, cultural offerings. For more information on the Sweetwaters franchise, please visit ​www.sweetwaters.com​.

Husk and Vine Kitchen and Cocktails - St. James Cheers!

Smithtown by the Sound - By Nancy Vallarella

Husk and Vine Kitchen and Cocktails - St. James Cheers!

Husk and Vine turned six-months-old! This kitchen and craft cocktail spot in St. James has become “thephoto Nancy Vallarella watering hole” for those with a discerning thirst and an appetite for adventure. The vibe is high energy with a menu of seasonal small plates that change weekly, live musical performances, reimagined craft specialty cocktails, and more hours to get happy!  Husk and Vine’s happy hour is 3 pm – 7 pm Tuesday through Sunday.

photo Mark GoldbergThe kitchen serves sharable small plates that are far from petite. Chef Nick Trovato and staff turn out a new menu every Wednesday offering new seasonal dishes and returning best sellers. Each week wings seem to make the final cut and are presented with a fresh twist.  Jumbo Roasted and Grilled Chicken Wings prepared “House Buffalo” one week, “Flaming Whiskey Salted Caramel” another, “Red-Curry Pineapple” the following week and so on. The twists are creative and welcoming on the well-executed wings.

Calamari Fritto Misto photo Mark GoldbergCalamari Fritto Misto (deep fried calamari, gulf shrimp, summer squash, and cherry peppers topped with lemon pepper aioli), Husk and Vine Charcuterie Board, and Steakhouse Bacon Candy, make encore menu appearances regularly. Expect seasonal seafood, beef, pork, vegetable, and salad dishes to round out H&V’s offerings. Returning or new, the recipes are flavorful, ranging from pleasantly assertive to bold.

On to the cocktails!  Let’s start with the name … a broad selection of bourbons - (Husk) and wine - (Vine).  Premium and craft beer, tea infused alcohols, and an eclectic menu of specialty cocktails ensure something for everyone.

Before Husk and Vine opened for business, they opened their hearts to the community and participated in the Smithtown Children’s Foundation annual tasting event, The Community Table.  SCF Founder Christine Fitzgerald comments, “The foundation was amazed that Husk and Vine agreed to join us before they opened. They were prepared and wowed the attendees with a tasty bite that was beautifully displayed.  It influenced my choice of where to go for an upcoming birthday dinner!” 

Doug Geed visits Doug Toledo at Stony Brook Incubator Kitchen in CalvertonHusk and Vine continues to support the local community. Nissequogue’s lemonade entrepreneur, Doug Toledo was recently celebrated at Husk and Vine where his product Doug’s Lemonade, is carried. Neighbors gathered to partake in a menu tasting and purchase specialty cocktails made with Doug’s Lemonade. Toledo states, “Chef Nick Trovato and business partner Maria Nodelman are kind and welcoming. I value the level of ingenuity that goes into their dishes and specialty cocktails using my lemonade.  Doug’s Lemonade is delighted to be served at Husk and Vine.”

That evening, Husk and Vine mixologist Tori Miller was busy greeting guests, taking orders and displaying that high energy vibe while reaching, scooping, pouring, shaking and serving nonstop throughout the night. Top sellers that evening were Lavender Lemonade, Blueberry Lemonade with vodka, and bourbon- spiked Arnold Palmer made with Doug’s Lemonade!

A lively atmosphere, food and drink with a tasty flare, and familiar faces are found at Husk and Vine Kitchen and Cocktail.  Husk and Vine’s dining room offers an atmosphere that is a bit more subdued.  See for yourself and visit soon!

 Husk and Vine is located at 655 Middle Country Road St.James. 

More fun from Husk and Vine Kitchen and cocktails:

Wicked Wine & Cheese Pairing, Wednesday, June 26^th 6:30-9:30

An evening of fine wines and award-winning artisanal cheeses. Wine and cheese experts, sample tastings, live music, free give-a-ways, and prizes!

Ticket Info: 

www.eventbrite.com/e/wicked-wine-and-cheese-pairing-tickets-62172280966?aff=ebdssbdestsearch  

**Contest**

Give a name to H&V’s cocktails made with St. James’ own Doug’s Lemonade and win Husk and Vine gift cards!

Entry and Contest Rules are on the following Instagram pages:

Doug’s Lemonade (@dougslemonade)

Husk and Vine Kitchen and Cocktails (@huskandvineny)

Long Island Locavore (@LIlocavore494) 

FDA - Most Date Labels Are Not Based On Exact Science

Most Date Labels Are Not Based on Exact Science

Visit the Food and Drug Administration web page for more info.

Manufacturers generally apply date labels at their own discretion and for a variety of reasons. The most common is to inform consumers and retailers of the date up to which they can expect the food to retain its desired quality and flavor. The key exception to this general rule is for infant formula products. These products are required to bear a “Use By” date, up to which the manufacturer has confirmed that the product contains no less than a minimum amount of each nutrient identified on the product label, and that the product will be of an acceptable quality.

Date labels are generally not required on packaged foods. While manufacturers are prohibited from placing false or misleading information on a label, they are not required to obtain agency approval of the voluntary quality-based date labels they use or specify how they arrived at the date they’ve applied.

According to Kevin Smith, Senior Advisor for Food Safety in the FDA’s Center for Food Safety and Applied Nutrition, the “Best if Used By” labels you see on packaged foods relate to the quality of the product, but that predicting when a food will no longer be of adequate quality for consumption is not an exact science.

Smith advises consumers to routinely examine foods in their kitchen cabinets or pantry that are past their “Best if Used By” date to determine if the quality is sufficient for use. If the products have changed noticeably in color, consistency or texture, consumers may want to avoid eating them.

Additionally, there are resources available online for consumers with questions about how long to keep perishable foods, including meat, seafood and dairy products:

• The FoodKeeper App, designed to promote understanding of food and beverage storage to maximize freshness and quality.
• The Refrigerator and Freezer Storage Chart on page 4 of the FDA’s Food Facts brochure, providing more information about which products to refrigerate or freeze, and for how long.