Captree Where the Fish Are Captain Joe Local Boy Makes Good

Food and Water,
Long Island Obsessions
Captree
Where the Fish Are
Captain Joe
Local Boy Makes Good. Really
really REALLY good!
Living ON the Water
When your House is a Boat
LIDIA!
Long Island’s Own Celebrity Chef
Cooking with Heart
Culinary Evolution
May - June 2009
Vol. 1 Issue 003
Prosperity Through Unity
As a membership organization,
the value proposition offered by
the Melville Chamber is one of critical
connections to the community and 110 Corridor:
to the people, to businesses, to students,
to knowledge, programs and services, all
strategically designed and targeted
to enable your business to grow and thrive.
The Heartbeat of the 110 Corridor
Join The Melville Chamber Today!
585 Broadhollow Road
Melville, New York 11747
631-777-6260
http://www.melvillechamber.org/
mailto:info@melvillechamberorg
Editorial
p.4
Voice of the
Corridor
Publisher/Editor in Chief
Barbara Kent
[email protected]
p.5
Art Director
Chris Kent
[email protected]
Living On the
Water
Director of Photography
Teri Herzog
[email protected]
p.8
Lidia
Matticchio
Bastianich
p.12
Contributing Editors
Mike Deluise
Bob Gezelter
Annette Costa
Teri Herzog
Account Executives
Patricia Caiola
516-527-8527
[email protected]
Peter Herzog
516-578-1321
[email protected]
Photo: Teri Herzog
WebMaster
Matt LaBush
[email protected]
The Story of
Sea Tow
Partners
Mina Higgins Group
555 BroadHollow Rd.
Melville, NY 11747
631-249-4455
p.16
Melville Chamber of Commerce
585 Broad Hollow Road
Melville, NY 11747
631-777-6260
www.MEFChamber.Org
Photo: Teri Herzog
p.6
New in Town p. 6
Restaurant Row p.7
Feeding Your Soul p.18
Photo: Teri Herzog
p.7
p.8
Sponsors
Toys of Hope
631-470-0254
www.ToysOfHope.Org
Leadership Huntington
631-470-3900
www.leadershipHuntington.Org
Gazza Construction
388 Broad Hollow Road,
Farmingdale
631-694-1640
For advertising rates and extreme
marketing opportunities
call 631-683-4660.
© The Corridor 2009. The contents of this publication are
copyrighted and may not be reprinted without express written
permission from the publishers.
3
From the Editor’s Desk
As we move into the Summer months, Long Island prepares itself for what we expect to
be a prosperous and fun-filled whirl of activities. We are pleased that in the three short
months The Corridor has been in business, we can see concrete Strategic Alliances being
created as a result of the articles that we publish and the people that we feature. Two of our
headliners, The NY Collaborative Action and Mediation Group (The Corridor, January
’09) will host a seminar entitled “Is Your Credit Card Debt as Big as Your Social Security
Number?” at the Hilton on May 20, presenting Ken Schwartz, Esq., (The Corridor, March
’09) our “Financial Vigilante.” Don’t miss it! One of our partners, Think Recovery is
planning a breakfast seminar at the Crest Hollow Country Club on May 16th.
While Social Media is still in it’s infancy, it has quickly become a critical tool in the way
people interact with one another. There is a sense of *connection* and recognition and,
along with that, an increased likelihood that you will actually do business with the people
that you connect with through Social Media.
Who says there’s no “free lunch”? Sponsored networking events at every hour of the day,
five days a week abound on Long Island. You can wake up Monday morning and catch
a breakfast seminar at a tony country-club or a local diner—attend a university event
at noon and in the evening catch a cocktail hour—all the while shaking hands, giving
out business cards and making alliances. Then come home and put all those business
cards into your data base., and do it again on Tuesday. A good source for events is David
Gussin’s 516ads.com, or your chamber of commerce. It’s a lifestyle!
If there are two things that Long Islanders are passionate about, it is the waters that
support this Archipelago, and Food. In this issue we explore a little bit of each. Our
entrepreneurial profile this month is Captain Joe Frohnhoefer, CEO and founder of Sea
Tow International. After spending three hours at Sea Tow Headquarters, I came away
amazed that any one person can have so much going on between the ears and enough time
to accomplish it all, when the rest of us have been given only 24 hours a day.
We are also proud to present another truly remarkable and successful entrepreneur, Lidia,
Long Island’s own Celebrity Italian Chef. Her list of accomplishments is incredible. I
don’t believe these people ever sleep!
We move on for a look at the economics of an eclectic North Shore houseboat community.
Very picturesque and romantic. Speaking of romance, check out our Cooking with Soul
article. An unusual approach to meeting the love of one’s life. Give me a man who can
cook! I hope you enjoy it.
Please support our advertisers, they support us, and we all know this is a two-way street.
Give someone a chance.
StreetSmarts Publishing Welcomes
The Harbor Herald of Glen Head
to it’s Print Media Family
4
We feature People, not Products.
For multi-book Advertising
Opportunities call 631-683-4660
Voice of The Corridor
By Michael DeLuise President, Melville Chamber of Commerce
It might be time for us to tell them what we think
anxious to hear from us about
what needs we would like
answered.
Members of business groups
such as the Melville Chamber of
Commerce regularly meet with
local, state and federal officials
to fill them in on the realities
and needs of doing business on
Long Island. When we talk those
we elect listen.
As business leaders we take
great pride in dedicating
ourselves to providing the
best possible outcome for
our employees, their families
and our customers. We plan,
negotiate, produce and deliver
the finest products and services
possible.
Long Island is home to some of
America’s strongest businesses.
We can also boast a delegation
of elected officials (local, state
and federal) who dedicate
themselves to supporting
the health of the business
community.
Sometimes as we get caught
up in the day-to-day operations
we can tend to forget that our
government representatives and
their staffs are there to help us
strengthen our companies. It
is easy to forget that although
those we vote into office usually
do what they think is best for
the community they are most
We are now taking a leadership
position working with Senator
Schumer and Babylon
Supervisor Steve Bellone to
make a Long Island Railroad
station in Farmingdale a reality.
When completed the new
LIRR stop will add significant
access to the 110 Corridor
for employees and those who
do business in the area. The
station will significantly reduce
automobile congestion and
pollution.
The project will not be
completed overnight but when
the new station opens it will be
a testament to how business,
community and government
can work together to come up
with positive solutions to the
challenges facing our success.
When our chamber embers
meet each month we are joined
by speakers who not only offer
their ideas but who also listen
to our calls for assistance.
Recently Senator Gillibrand
shared a piece explaining
opportunities available to local
business through the new
federal stimulus program. It was
a thorough piece that was easy
to understand.
Last month all who attended
our breakfast meeting were
impressed with Babylon
Supervisor Bellone who
discussed many ways local
business leaders and the
community can work together.
We asked a lot of questions and
he answered each and every
one of them.
It is up to each and every one
of us who are interested in
the future of our community to
communicate with our elected
officials. They are anxious
to hear from us and take the
responsibility of being our
representatives very seriously.
The Melville Chamber of
Commerce invites you to add
strength to our voice. Stay in
touch with those in office. Every
phone call, email and letter
makes a difference. Now more
than ever we cannot afford to sit
back. We must tell them what
we think.
And we at the Melville Chamber
of Commerce are always
available to add our support to
you as we work together for a
stronger future.
5
New In Town
years. They recently
opened “Melville Kid’s
Dentistry” in Melville.
Photo: Teri Herzog
Open Wide!
The Doctors Aram A. Kirkorian, DDS
and Michele E. Kun, DDS each
maintained separate, rented dental
offices. She in Woodbury, and he
in Jackson Heights, Queens where
he had been practicing for twenty
Rumi
I have heard people wondering
aloud about Rumi, the new “Hookah
Lounge” in Huntington Village. Many
of them have visions (or vague
memories) of Amesterdam and
can’t imagine such a business being
successful in Suffolk County. Rumi
was a 13th century Romantic poet
born in Afghanistan. At age 24 he
was already an accomplished scholar
and mystic. The creator of Rumi, the
lounge, is 27 year old Omar, deadly
serious and deeply passionate. “We
don’t have marijuana or hashish here”
he said. “We offer a variety of flavored
tobaccos and ‘light’ refreshments, like
pastry and soda.” “These lounges are
very successful in Astoria and there
are many of them.”
6
Omar’s father lease the property
on the corner of Main Street and
Wall Street, which bustles but not
anywhere near the way Astoria
does. Rumi shares the premises
with Omar’s father, who runs the
photo business on the premises
during the day, and Omar takes over
at night. “We found that with digital
So what makes this
office special? They
invested in the best
equipment available
and
are
entirely
computerized. Laser
caries
detection
equipment
is
an
excellent devise for
children with incipient
decay. The Laser is
pointed on the tooth
before anything can be
seen and the machine
will give a reading
if there is decay under the surface
of the tooth. They do not use Sliver
mercury fillings and are trying to get
away from any metallic restorations
and into all ceramic materials. They
have invested in patient education
software; and intra oral cameras which
take photographs that the patient can
see instantaneously on the TV screen
located at each patient chair.
Dr. Michele Kirkorian is a pediatric
dentist, while Dr. Ron Kirkorian
practices contemporary dentistry.
There is no doubt this is a child friendly
environment however. The beautifully
decorated walls, the open, friendly
space, NINTENDO, play station and
Wii are all highly visible as are the
toys. Additionally there is a homework
desk for the wait, and a small library
with
children’s books. They also
offer monthly prizes for drawings and
achievement in the “No Cavities Club.”
Melville Kids Dentistry is located at
612 Walt Whitman road, Melville, NY
11747
631-629-4490, or you can go to their
website at
www.MelvilleKidsDentistry.com
photography
and
home
computers
with printers, that
the business wasn’t
as successful as it
used to be. So we
decided to branch
out and I created
Rumi,” Omar told
me. They still have
five years left on
the lease, and Main
and Wall is a killer
location.
While we wish them
well, there are some logistics to keep in
mind. First of all, Suffolk County is still
rather provincial, and the youngsters
who come here are typically Long
Islanders who have been brought up
all their lives to believe that smoking
is bad. Then there’s the price. The
Hookah itself is $15 for an hour, and
each additional “smoker” is another
ten dollars. Then the patrons have to
pay for the fragrant smoking materials.
Finally, Astoria has a much larger
multi-cultural population that “gets” a
Hookah Lounge. While I was there a
couple of thismuchpast Middle-aged
people wandered in, encouraged
by my presence, and asked a few
questions. They said “Oh” and then
wandered back out.
We think the most exciting thing about
Rumi is the sharing of space of two
amazingly disparate businesses. It
is exciting enough to warrant The
Corridor’s “Fearless Entrepreneur”
award for the month of May! Best of
luck to you!
Restaurant Row
1945 Deer Park Ave
Deer Park, NY 11729
(631) 667-9595
For full menus go to:
www.ludlowbistro.com
Photo: Teri Herzog
On Deer Park Avenue in Deer Park there is a very
bright orange building. You can’t miss it, Ludlow
Bistro, and take it from me, this gem of a Bistro should
not be missed.
Brian Connelly is the owner of Ludlow’s. He is a
hometown guy from Dix Hills who always dreamed
of owning his own restaurant. He worked in many
places, including Panama Hatties to hone his skills as
a restaurateur. Three years ago he took the plunge
and opened Ludlow Bistro. Brian celebrated the event
on Saturday April 18th with a party for his friends and
loyal customers.
The bright orange décor has the feel of a trendy
Manhattan Bistro. Chef Daniel Dignon creates some
really wonderful dishes. His onion soup arrives piping
hot with thick melted Gruyere cheese and the soup
itself is dark and rich with flavor. If you like a little
spice, don’t miss the Thai Chicken Egg Roll. Two
nice sized egg rolls stuffed with sumptuous chunks
of chicken and veggies, but the dipping sauce is the
masterpiece. Sweet, thick and just the right amount
of Thai spice to make it addictive. Some of his other
appetizers include Prince Edward Island Mussels in
a Thai chili broth, Crispy Calamari tossed with cherry
pepper oil, Shrimp Tempura with a sweet Szechwan
glaze. As you can tell by some of the appetizers,
this restaurant is Fusion--many styles of food come
together here. The salads are also a mixture, one is a
Chilled Seafood salad, one a traditional Caesar, and a
couple that mix different cheeses and nuts and fruits in
vinaigrette dressings.
The newest addition to Ludlow Bistro in the past few
months is James Canavan, a one of a kind pastry
chef. His fresh breads that come to the table soon
after you’re seated are hot, soft, and melt in your
mouth. Now, all the breads and desserts are made by
James, on the premises.
Once you’ve had some bread and an appetizer or
salad, comes an outstanding assortment of entrée’s.
Pasta’s like the Spinach Cavatelli with Spring Veggies
and Roasted Garlic in a white wine broth which is one
I love, or for a really different treat, try the Asian Ravioli
stuffed with Bok Choy, Ginger and Shitaki Mushrooms
with Sesame Seared Tuna, Wasabi Cream and
Sriracha caviar. The variety is huge and the chef will
always try to accommodate and put something special
together for you. There are two really interesting
chicken dishes; Southern Fried Chicken Breast with
Braised Red Swiss Chard, Black Truffle Heirloom Grits
and Buttermilk Country Gravy and a Baked Stuffed
Chicken stuffed with Spinach, Prosciutto, Roasted
Pepper, Fresh Mozzarella with Almond Amaretto
Cream. The menu is extensive and unique.
I’ve been to Ludow Bistro many times with assorted
groups of people and no one has ever been even
remotely displeased with their meal. That says a lot
about the place and the people who run it. Brian visits
every table to check and make sure that things are
running smoothly and that all his patrons are happy.
The new Zagat’s gave him a good rating.
My favorite part of the meal is dessert. If you like
Crème Brule, you must try the Fried Crème Brule, it is
out of this world. Or if you are in a chocolate mood,
you have to experience the outrageous Chocolate
Fondue with fresh fruits and cake for dipping. I
personally enjoy the Warm Apple Crustade with Vanilla
Ice Cream and Caramel Sauce. Care for a luscious
after dinner drink? How about Irish, Italian or Mexican
Coffees? Ludlow carries some excellent Port Wines,
and a few dessert Martinis. Who can resist a Milky
Way Martini !
To sum it up, Ludlow Bistro is one of my favorite
places to eat. Brian is open for lunch and dinner
Tuesday’s through Sundays. Sunday through
Thursday and Friday till 7:00 pm there is a $25.95 price
fix dinner. He does private parties and catering, and
from time to time has live music. Brian also does wine
tasting dinners. Your best bet is to call 631-667-9595
or check his website www.ludlowbistro.com for these
and other events.
7
Living
ON the Water
Depending on the size of the house, and the location you
can expect to pay upwards of $1,000,000.00 for a traditional
waterfront home on Long Island…and taxes generally hover
around 5 figures. Your homeowner’s insurance is likely to
be almost as much as your taxes and there’s a good chance
that if you have a basement, it’s probably wet. But…the
sounds of the gulls and the boats and the incoming tide-sunrise, sunset, the scent of the sea. The very reasons we
live on an island are most obvious on the water.
and dock fees that can range from about $650 to $1000
a month or more—additionally, since marina taxes have
catapulted in the past couple of years, the marina owners
are understandably passing the increase on to their tenants,
the houseboat owners. One marina owner now charges his
tenants an extra $2,500.00 a year to cover his $30,000.00
tax increase, which is in addition to the the existing property
tax for his business. Still, those costs do not compare to the
$20,000.00 and up tax nut for on-shore waterfront homes.
A little pricey for most of us, unless you choose to live on a
boat. A houseboat pays only dock space, which might run as
much $1000 a month, and the cost of the boat/houseboat/
barge itself. So what can it cost? $100,000.00 will get you a
lot of very nice boat. Where they are allowed, houseboats
provide the Island’s only affordable waterfront housing. They
can cost anywhere from $50,000 to about $200,000, and
can feature the same amenities an on-shore building does-like central air, fireplaces and hot tubs. But you can’t get a
mortgage, and you can’t get insurance, making a houseboat
an “iffy” investment.
Not everyone is a fan of on water living. One Marina owner
who declined to be identified said “It’s romantic until winter,
when the wind starts to blow, and the boat is rocking and
throws you out of your bunk and you get seasick from it.
You can’t get insurance, nobody will insure a houseboat,
so you have an uninsured investment, and while you think
“boat people” don’t pay taxes, the docking fee includes the
marina’s taxes. New York state marine fees have doubled
over the past year. It’s not a pretty picture.”
8
Your options are a boat with an engine, a boat without
an engine, or a house built on a barge. There are no laws
mandating the safety or sea-worthiness of house boats.
These can be extravagant affairs or little more than a hut
nailed to a raft. While houseboats cost less than most house
trailers, and certainly less than a traditional on-land house,
owners have the additional costs of sewage pump-out (for
those who have the conscience to use them and not dump
directly into the water, which many, unfortunately, do…)
Over the years housing developers have eyed the shoreline
with big plans to build luxury condos where houseboats
now bob serenely. Some see the potential development
as a “beautification” project, and others see it as a plan to
destroy the houseboat community.
The owners say that since there are very few remaining
marinas on Long Island that will accommodate houseboats,
and some municipalities ban them outright, their floating
homes will be worthless. It isn’t like that all over, however.
In Portland, Seattle and Vancouver these communities are
Some realtors believe that the days of houseboats on
canals and in marinas are coming to an end. High taxes,
back-breaking work and stringent permit restrictions for
marinas seeking to expand are reasons that marina owners
often cite for considering a residential developer’s offer
of millions to develop scarce waterfront property. Gavin
Pike, a Laffey sales associate thinks otherwise. While
showing me around Manorhaven Village he explained that
the most recent attempt to develop the area died. “It
isn’t ever going to happen,” he said. “This community is
grandfathered, and while there won’t be any new boats
coming in, the ones that are here aren’t going anywhere.”
considered assets, and the individual houseboats can easily
sell for over a million. Remember “Sleepless in Seattle”?
During the late 1970’s
and early 1980s, a
couple of Patchogue boat
builders constructed
small, multilevel homes
on barges that could be towed to
moorings. In those days, the established
Shore communities in Freeport, Wantagh and Seaford, and
on the North Shore around Glen Cove and Port Washington
welcomed the houseboats.
Of course the economics speak eloquently. Recreational
boaters have expendable income and spend a good
portion of it on their passion. In 2003, the most recent
year statistics are available, they spent $2.4 Billion in
NY State and $162 million in the New York City and
Long Island area on gas, food, lodging, launching fees and
other boating-trip-related expenses, Sea Grant reports.
They spent an additional $907 million in other expenses,
including annual fees for marinas and yacht clubs, the
report said. It is up to the individual marina owner
to decide whether or not they want to focus on the
recreational boater, or the security of having a portion
of their space filled off-season. The old real-estate
axiom rings true on the water as well, ‘location, location,
location. If it’s a prime and scenic boating location marina
owners aren’t interested in providing year-round services
for the houseboats. There are enough pleasure boaters
around to adequately support them. Some marinas are in
less appealing locations
or in industrial areas.
The water view might be
the same, but the street
view or the
neighborhood
is considered
less attractive.
“...individual houseboats can easily
sell for over a million.
Remember “Sleepless in Seattle”?
Gus Hald, a retired LIRR Engineer, lived on his first boat
from 1977 until he and his wife Kathy, who appeared on
the scene in 1983, built their own on-land house on a canal
in Copiague, three years ago. Of course their private dock
is home to the Princess Kathy an absolutely gorgeous 46
foot OverSeas Yacht’s trawler furnished to the nine’s inside
and spit-shine spiffy outside. “If I had this boat before I built
the house, I might not have built the house,” Gus said. I
asked Kathy what it was like to live on a boat full-time. “It
was a little cramped, it was different,” she said. “I grew up
in a house in Merrick, so the boat was a lot of fun.” Gus
was in his early 20’s when he bought the boat. “I’ll never
understand people who don’t know the Island. They might
have a nice house in Hicksville but they have no clue of the
joys on the water.”
Special thanks to Gavin Pike, Associate Broker for his
contribution to this article.
He can be reached at [email protected].
9
FISH
Where The
I get a special thrill on the Robert Moses Causeway. You can
see all of the sky and the curve of the Earth, the Glorious South
Bay and the Mighty Blue Atlantic in a sweeping glance. It fills
your senses and your soul. I take the long way to Captree,
around the Robert Moses Needle and then back north to the
Captree Boat Basin.
The Great South Bay is technically a lagoon, with a
swashbuckling 17th century history of pirates, privateers and
marauders. Among them, the infamous Captain Morgan, the
legendary Blackbeard and ol’Captain Redeye. Perhaps some of
the fishing boat captains at the Basin are descendents of those
pirates. They are certainly hoary and colorful enough covered in
fish guts and sporting Solingen steel--for the fish, of course.
The waters of Captree are gentle and the old school rock
and roll that wafts from the fishing boats is punctuated by the
argumentative squawking of gulls fighting for bits of bait or a
stray French fry from the restaurant, Captree Cove. Characters
hang out on the boardwalk. It is a very special place.
This is the heart of the fishing grounds, a fisherman’s delight
and an ideal spot for a picnic. More than
20 fishing boats line the dock, each with a
different itinerary, each for hire for half day or
full day fishing trips. Party boats, open boats,
charter boats, even dive boats. Each boat is an
independent business, each owner rents dock
space from the State. And the State makes the
rules.
Some boat owners are not happy with those
rules. Robert Briel, owner of the Capt. Bob-O,
has worked in the fishing boat/party boat
industry since 1989. Today, he has a hard time
making a decent living to support his family of
five, the youngest of which is 2 months old.
“We’re not just victims of the economy,” he said,
“…we are victims of the State.”
Long Island’s First Industry is fishing. This
year, some boats are experiencing a 50%
10
Are
loss in revenue because of stringent restrictions and fees
that they may not be allowed to make up in catch. One of
the most damaging restrictions to the year’s revenue is a
mid-season closure where they will lose approximately three
weeks of fishing time. Father’s Day, the day when the largest
contribution to the year’s revenue is earned, is right in the
middle of that closure. It has some boatmen losing sleep.
“First you have to purchase Federal and State permits” said
Capt. Bob, “…then a fishing permit—then you have to buy your
poundage before you catch it. I bought a thousand pounds. So
far this season, I have invested $4,000.00, and with Father’s
Day closed, I don’t think I’ll make it back.”
Not everyone is as worried as he is. Captain Neil Delanoy,
owner of the Laura Lee said “The economy is bad but when
the fishing gets good in early May we’ll probably be fine.”
Captain Neil however, has a strong internet presence that may
contribute to his confidence.
“The word on the dock is” that the closed drawbridge limits
business for the boats as well as the restaurant. For Captain
Neil at least there is no impact from the drawbridge. “This past
weekend the traffic was backed
up for an hour and a half,” he said,
“Traffic occurs when the parking
fields at Robert Moses are full.
This problem has been ongoing
for 40 years, mostly in June, July
and August. Robtert Moses needs
another parking field or they need
signs, that will solve the problem.”
If you can get to Captree, you
can fish from a boat, the pier or
the beach, or not fish at all. You
can buy bait, fishing gear, t-shirts
or the best snappy hot dog 3
bucks can buy. You can go on
a moonlight cruise to Flynn’s on
Fire Island, dance, and technically
you can even get
married here.
Ship Captains
CAN perform
marriages,
can’t they?
For more
information,
to catch fish
or to book an
evening cruise
the following
boats are
available.
Bay Princess
Island Princess
631-587-6024
Private charters with half-day, full-day, night
trips; available for moon-light sails and parties.
Captree Star II
631-669-0065
Private group charter; corporations, schools,
family reunions, day and nightime cruises,
sundeck
Capt. Bob-o
Capt. Gillen II
631-661-5531
Fishing daily for fluke (May through
September) on the bay and ocean, with three
trips available.
FISHFINDER
516-287-3704
Season: Mid-April through mid-December, call
for other times.
Capt. Gregory
631-957-6855
Open fishing daily, bait and tackle provided,
fish filleted, sundeck, heated cabin, groups
welcome
Capt. Rod
631-587-7316
Bay, inlet, evening (summer) fishing, half-day
(afternoon), full-day 8 a.m. daily; 4-8 p.m. daily
Capt. Whittaker
631-587-7087
Bay and inlet fishing, half-day; bait and rods
included; galley, senior, children and group
Captree Delta Lady
631-669-0065
Captree Princess
631-859-8799
Open fishing, bait and tackle provided
onboard, fish filleted, full galley, heated cabin
Fishtale
631-766-9578
Private charters, bay or ocean, fishing or
cruising. Rods, bait and tackle included.
Island Princess
631-587-6024
Bay and night fishing: 7-11 a.m. and noon-4
p.m. April-November; 3 trips daily May-Sept.;
6-10 p.m.
JIB VI
631-422-3318
Bay and ocean fishing, 2 half-day trips daily:
7 a.m.-noon and 1-5:30 p.m.; rod, bait and
tackle .
Laura Lee
631-661-1867
72 ft.; bay and ocean fishing; fluke, sea bass,
weakfish and striped bass. Sails daily at 7 a.m.
MoonChaser
631-265-1848
Sightseeing, dinner cruises, Flynn’s
11
Long Island’s Own Lidia
by Teri Herzog
This month we are proud to bring you a conversation
with Lidia Matticchio Bastianich, one amazing
woman. She is the chef/owner of six restaurants, four
of which are here in New York – Felidia, Becco, Esca
and Del Posto, as well as Lidia’s in Pittsburgh and
Kansas City. So far, she has written five cookbooks
– Lidia’s Italy, Lidia’s Family Table, Lidia’s ItalianAmerican Kitchen, Lidia’s Italian Table and her first
book La Cucina di Lidia. Along with her daughter
Tanya and Shelly Burgess Nicotra, she heads up
an exclusive travel company that develops and
implements customized excursions to Italy. As if
this wasn’t enough to keep the proud grandmother
of five busy, she is the founder and president of
Tavola Productions, which produces high quality
TV productions, including her own cooking show,
“Lidia’s Italy”. Now, to keep her from getting bored
she and her son Joseph are making wine. I met
and interviewed Lidia at a book signing, but more
importantly a wine tasting at Stew Leonard’s in
Farmingdale. Wines bearing the Bastianich label are
blends and the perfect complement to her recipes, as
they would be to any of ours.
She is warm and friendly and when we spoke,
willing to share childhood memories. Lidia was
born in 1947 in Pola, Istria, on the northeastern
coast of the Adriatic Sea. The area was in turmoil
and occupied by UN troops, the US Infantry and a
British brigade. The government was in transition,
and about to be ceded to Yugoslavia after belonging
to Italy during WWII. When Lidia’s family lived
there it was part of Italy, and most of the residents
were ethnic Italians. Then it was taken over by
Yugoslavia. One night, Lidia and her family escaped
and fled to Italy where they lived in a refugee camp
for two years. In 1958 the family emigrated to
the United States with the help of Catholic
Charities. “I was about 12 at the time,
and my brother was 16,” she said.
They flew in to what was then Idlewild
Airport, now known as Kennedy. “I
remember looking out the
window of the plane and
being very excited by this
huge city.” “The cab ride into
Manhattan was very frightening to me,”
Lidia said,” “because as we approached the
12
city, there were cemeteries on every side. I thought
there were an awful lot of dead people in New York.”
They lived in a hotel in Manhattan for about six
weeks, before they were set up permanently. Lidia
loved her time in Manhattan. She recalls that “My
mother would only allow me and my
brother to walk around the block of
the hotel. We weren’t allowed
to cross any streets. We
would hold hands and
travel in circles around
the block, enjoying
every turn around the
corner, for hours and
hours.” “A little later,
when mom became
more comfortable with
the city, she allowed
us to walk to the Horn
and Hardart Automat.”
Younger readers and native
Long Islanders might have
no idea what a Horn and
Hardart Automat is… It was
probably one of the first
fast food restaurants ever.
All the food was behind
little glass doors. You
put your nickel in,
opened the door,
and there was
your meal.
Photo: Teri Herzog
http://4thefirsttime.blogspot.com/2007/01/1991-last-hornhardart-automat.html will tell you more about the place
and it’s history. It was very cool and one of Lidia’s favorite
places. Jello and the grapefruits were her favorite things.
Lidia also explained how Catholic Charities worked. They
put the family up at a hotel and gave her mother money
every week for food. “ My mother was very careful about
the money, so all she bought for us to eat was Wonder
Bread, banana’s and milk. After a couple of weeks of this
the counselor from Catholic Charities asked if she was doing
ok with the amount of money she received. My mother
answered truthfully that she was doing very well and had
been able to save a lot of it. She didn’t understand that she
was supposed to use up all the money each week to feed us
a larger variety of foods.” Lidia laughed a lot when she told
this story.
I asked her how she got her love of cooking. “As a young
girl, I watched my grandmother cook, and she would
let me help her.” From there, grew her great love of
cooking. Today we can agree that she has done some pretty
phenomenal things with that passion.
We think this recipe adequately represents this months
themes of Boating and Food, two of Long Island’s grand
passions. This recipe and others like it can be found in her
book, Lidia’s Italy, Alfred A. Knopf 2007.
Jumbo Shrimp Buzara Style
Buzara di scampi
“Shrimp alla buzara is common all around the north
Adriatic coast. When I make this quick and delicious dish
at our house, I give everyone an empty bowl for the shells.
I bring the pan to the table, we roll up our sleeves and dig
in, savoring the sweet meat, then sucking and licking every
drop of sauce from the shells. All that’s needed is some
grilled bread.”
“If you wish,
use smaller,
inexpensive
shrimp (shelled
and cleaned)
in the recipe to
make a terrific
dressing for
spaghetti or
linguini. And
leftovers make
a great risotto.”
(cont’d on pg 22)
TFBUPXDPN
4&"508
Eating Well
-Without Breaking
the Bank
by Bob Gezelter
Everyone is trying to economize. However, the need
to reduce expenses does not mean that one must
reduce one’s diet to a boring, bland survival menu. It
is difficult to economize when flying fresh raspberries
from the far side of the globe for the pleasure of a fresh
raspberry tart for New Year’s Day. However, there are
many alternatives far short of spending the summer
home canning and freezing. It is a simple matter of
adopting the tactical approach from an earlier time,
when perishable food products were not transported
across great distances.
Local, seasonal foods are generally least expensive.
Getting the most “bang for the buck” requires a slightly
different approach than writing a shopping list from a
desired menu. It requires either research in advance,
or a very flexible meal plan. It requires almost going
back to the days when the visit to the market was done
without a pre-planned menu. Technology can be more
than a friend in this pursuit.
Checking the sale flyers is a classic tactic. Today,
even if the flyer did not arrive, it is a simple matter
to check out the local supermarket specials and find
out what is on special using the store’s web site. A
supermarket with an extensive cheese department may
have interesting specials that allow you to extend your
budget to include items that are normally luxury goods.
While a soft cheese, such as brie, may not have a long
shelf life; hard cheeses such as Parmigianno Reggiano
can be kept for months.
14
While doing non-food related errands, keep a watch
on the windows of local merchants, even the ones that
you do not normally patronize. The other day, I spotted
sales of both lamb and beef at prices of approximately
$ 4.00/lb. Granted, these were sales of whole legs
of lamb, and beef cuts such as Eye Round, but most
butchers will slice the leg into chops on request, and it
is straightforward to cut up a piece of Eye Round if a
whole roast is not desired.
With the coming of spring, there will be seasonal
seafood available. The prices will often be far less
than the prices for items that are sourced from distant
countries. Being a locavore is economical on the
pocketbook and contributes to conservation. Again, all
it takes is a few minutes of research to find recipes and
background information about previously un-sampled
seafood.
Similarly, keeping an open mind on food items can be
tremendously enabling. Several years ago, a cousin
of mine and his wife joined a pool for purchasing
produce. Each week, they received a medium sized
box of vegetables. It was a weekly holiday present.
Each week, they would discover what vegetables were
featured that week. Often, dash for the bookshelf was
the step AFTER opening the weekly box. They were
part of this program before the proliferation of foodrelated web sites. Today, even more information is at
your fingertips.
For produce, there are more sources than large
supermarkets. While there are fewer farms in the
vicinity of the Rt. 110 corridor than in the past, there
are still some small farms, which will have farm stands
for fresh produce now that the growing season is
starting. There are also smaller specialty markets that
limit their breadth, but often have high quality produce.
PT H
Often, while a cookbook or online recipe may not be
quite the right taste, there will be useful information
about the featured ingredient. Don’t let that stop you.
Knowledge is power, and a little thinking can go a
long way toward avoiding mealtime boredom while
economizing.
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Lastly, do not forget the number of ethnic small
markets that are located on Jericho Turnpike and other
major shopping streets. If your palate is adventurous,
products are often available that are not easily, or
inexpensively available in mainline supermarkets.
Different national cuisines feature different items, but
often the focused ethnic markets have better selections
of these specialties at better prices than conventional
supermarkets. These items include cheeses, special
produce, baking supplies, meats, and pasta. Rice pasta
is sometimes available in a supermarket, often in
limited choices. A niche asian grocery or supermarket
(H&Y, Plainview and South Oyster Bay Roads) will
have a wide selection of different pastas, rices, and
other supplies used in different asian cuisines. It may
not be worth a separate trip, but if you pass one of these
markets with a little spare time, take 10-15 minutes and
stroll the aisles.
The fact that an overwhelming volume of recipes and
other information is available on the web should not
prevent you from sitting down with a cookbook. For
simple browsing, the local public library often has a
wide sampling of cookbooks, as do various booksellers,
be they Book Revue (in Downtown Huntington),
Barnes & Noble (on Rt. 110 in the xxx(?) shopping
center, B Daltons and William Sonoma (in Walt
Whitman Mall), or Borders (in Farmingdale on Rt.
110).
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You have towing service for your car, shouldn’t you do the same for your
boat? The unfortunate fact is that at some point you just might need it. And
with the average price of a tow around $600, spending a little now will save
you the hassle and expense later.
For just a fraction of the cost of a tow, $135 for saltwater boaters and $53 for
freshwater, you can purchase Unlimited towing and cover all your bases.
On-the-water towing, soft ungroundings,
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Applies to all recreational boats you
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To join BoatU.S., call
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Mr. Gezelter’s email is [email protected], visit
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*Service provided during normal boating seasons. Details and exclusions can
be found online at BoatUS.com/towing or by calling.
CorridorLI_4c_3.5x4.5.indd 1
4/24/09 5:35:04 PM
The Hero Business
Life, Law and Civilization on the high seas is very
different than it is on land. Until 1982, the US Coast
Guard was the hero for boaters in trouble. That year,
however the law changed, and the overburdened
Coast Guard’s duty to boaters was limited by law to
life-threatening emergencies. Enter Captain Joseph
Frohnhoefer, and the infant Sea Tow.
Captain Joe is larger than life, both figuratively and
literally. A robust gentleman of maybe 6’4 he grew up
between Baldwin and Southold on Long Island. While
working as an Industrial Arts teacher, he was also Bay
Constable for Southold. He was also owner of the
Frohnhoefer Electric Company and Water Thrills Inc.,
two businesses the Frohnhoefer family owned and
operated prior to Sea Tow. Additionally he is a master
electrician, publisher of LIFELINES magazine, creator
of a 12 strand, poly, floating, orange towing rope that
has become an industry standard, and the CEO of an
International franchise with 110 franchisees in the
US, 7 in Australia, 4 in Germany, 5 in the Adriatic, the
Netherlands, the Balkans, Puerto Rico, St. Thomas and
St. Croix.
16
With the Coast Guard no longer able to respond to
non-life-threatening water rescue, there was a huge
void in the boating world that it would take a man of
Joe’s stature to fill. He approached two banks with his
business plan. One rejected him and the second gave
him $30,000.00. He bought two boats at Port of Egypt
with the money, painted them yellow and took off like a
bat out of hell.
Not every boater was or is a fan of the service. Captain
Joe explained that “Something they’d previously gotten
for free, they now have to pay for.” More than one
boater has been stuck in the middle of the ocean with no
land in sight, praying feverishly for help. You can bet at
those moments they would pay anything to be rescued.
“Los Tres Amigos” was a 21 foot Sea Ray Bow-Rider
owned by three novice boaters. They didn’t know that
boats need maintenance even if not used often. One of
them launched the unmaintained boat early in the season
with his family in it, and half way out the engine quit.
Sea Tow answered the May Day and towed them in for
what the boat owners considered to be a hefty $500.00.
Joe says ‘At first people would say ‘Stay away! You
guys are pirates!’ but they soon found out we are angels,
because who else was going to help them? Besides
that, towing is FREE for members and membership is a
good deal.”
Sea Tow’s business paradigm evolved into what
it is today. Originally, they recruited 60 Sea Tow
trademark licensees into the business, operating on a
20% return. Their main competitor, BoatUS offered
some market resistance however, and it was difficult
to sell Sea Tow memberships. In 2000, Sea Tow
switched to franchises, which turned out to be a more
successful format for them.
An example of Joe’s
business style is evident
in his purchase of the
site Sea Tow Corporate
occupies. “In 2001 I
approached a man I
knew, Jim Rich, and discussed buying his lumberyard.
It was in sorry shape and needed work, but we liked one
another and began negotiation. I asked him how much
he wanted for it, and he said he wasn’t sure. I took two
sticky notes and gave him one, and said ‘This is what
we’ll do. I will write my low price on this, and you write
your high price on yours, and then we’ll exchange sticky
notes and negotiate from there.’” Joe was chuckling as
he told the story. “I wanted a good price,” said Joe, “and
I figured I’d start low and work my way up, so I wrote
down $675,000.00, and folded the note in half. He jotted
something down too, and we exchanged notes. I opened
his note, and he had written $650,000.00. I said ‘Jim,
that’s a low figure…’ “Well, that’s what I want” Jim
said. ‘Jim, please, take the $675,000.00.’ He calls his
attorney and the deal is done. I bought the entire block,
buildings and content, for $675,000.00!” They moved
into corporate headquarters 3 years ago. It was built of
all recycled materials, is bullet-proof, bomb proof and
can tolerate a category 3 hurricane.
visionary and effective as their parents.
While boat owner membership and the franchises
generate the lion’s share of revenue for the Frohnhoefer’s,
it is by no means the whole story. Joe is one of those
entrepreneurs who can produce a pocketful of business
cards when asked. In addition to Sea Tow, there is Sea
Spill, The Sea Tow Foundation and Southold Contractor
Supply. That entrepreneurial spirit earned Joe the
prestigious, global “Ernst & Young, Entrepreneur Of The
Year Award” in 2002.
The statistics are hard to argue with--New York State alone
gets more than $2 billion in revenue from the boating
industry. Sea Tow has a sweet slice of that pie.
It was built of all recycled materials, is bullet-proof,
bomb proof and can tolerate a category 3 hurricane.
As imposing and intelligent as Joe is, success of this
magnitude requires the support of capable and likeminded helpmates. In Joe’s case, his wife Georgia, with
her organizational skills and vision, has reinforced and
stimulated the Sea Tow Empire to move smoothly from
one transition to the next. The most recent transition
being their two children, Captain Joe Frohnhoefer III, VP
of Operations and daughter Kristen, Director of Internal
Operations, who have proved to be as hard working,
For further information visit www.SeaTow.com.
Be sure to see more about the Sea Tow Corporate
Headquarters in The Corridor’s August issue on Energy.
Mark Whitcombe Hand Colored Etchings,
Full Portfolio, Artist signed #2.
There are approximately 100 etchings in the artist’s
portfolio. The entire America’s Cup series, in
addition to 80 others in various sizes
in four complete portfolios. $2,000.00
(Some peripheral water damage)
Call For Appointment 631.683.4660
Pictured “Magic” 1983 America’s Cup
Cooking With Heart:
Feeding your Soul(mate)
by Annette Costa
why I was so anxious to see him again. She assured me that I
had used good judgment in planning to take my own car, and
she reasoned that my home-cooked appetizers probably led
him to believe that I had some interest in cooking.
I would never have read The Joy of Cooking, or appreciated
the book’s personality and importance had it not been for a
house party I hosted in 2006 when the 75th anniversary edition
was published. Cooking had always seemed more like a
domestic chore than a joy. Like cleaning and laundry, it was just
something I did dutifully for twenty-five years. Occasionally,
after cleverly solving a cooking challenge, I might have had a
fleeting sense of personal satisfaction, but I never experienced
anything that even remotely resembled “joy.” Then, a few years
ago, when I finally made the connection between cooking and
the creative soul, I began using the words “joy” and “cooking” in
the same sentence, sometimes even ending that sentence with
an exclamation point!
I met a man whose mother had been a chef at an Italian
restaurant in Brooklyn. He was a guitarist whose band played
at a house party I gave a few years ago. After sampling my
vegetable dumplings, he suggested I use some fresh ground
ginger next time to add an authentic Asian flavor. His vocalist
explained that he was a genius in the kitchen, but I was more
attracted to his musical talent and his demeanor than his
culinary skill. He had my phone number and said he’d be in
touch. I had hoped he would invite me to dinner the following
weekend, but his first phone call came the morning after the
party, while I was still putting away tablecloths and platters. He
called to say that he was “in the area” and asked me if I wanted
to go to an organic grocery store with him!
18
The minute after I accepted, I had to call a friend to ask her if
she thought the invitation was a little unusual. She agreed that
it was a bit odd, but having met him at my party, she understood
As I pulled into the parking lot I started wondering how
awkward it might become. What would we talk about? What
would I buy? How long would it be before he realized that I
had no interest in cooking and was only there to see him? I
remembered once pretending to like hockey and accepting
a date to an Islander game. It was dreadful and I promised
myself I’d never do that kind of thing again. Fortunately, it was
a huge grand opening celebration, and not just your ordinary
supermarket experience. There were food samples and
cooking demonstrations in every aisle, and a nice café area
with booths where we would later sit and talk. I was welcomed
with a big hug and a sincere smile, like a friend he hadn’t seen
in a long time. It was hard to tell if he was happy to see me,
or excited to have discovered this amazing marketplace. Then,
only a little more than halfway down the produce aisle, he made
his first move !
I was doing my best to feign some appreciation for his extensive
knowledge about the abundant antioxidant properties of
raspberries and pomegranates. We were sampling the berries
and sipping something called pomi juice, when he began to
feed me! He dangled a huge stemmed cherry in front of my lips
and waited for me to accept it. The deliberate eye contact was
a little too intense for me at first, especially since I could think of
no graceful way to spit out the pit without ruining the moment.
Then he grabbed two huge strawberries and led me by the
hand to the chocolate fountain. As he turned to dip them, I
was able to discard the cherry pit discreetly into my hand in
time to accept the dipped strawberry. We still had an entire
supermarket to explore and I decided I had let my guard down
way too early.
IS THIS GUY SERIOUS? What kind of man uses food to flirt?
How could I be this interested in a guy who asks women to the
supermarket for a first date? Would I find out later that he had
a food fetish, or that he couldn’t afford a dinner date?
These questions did not disturb me enough to distract me
from the sound of his voice or from noticing how passionately
he spoke about things that were important to him. He bought
some items for his diabetic mother, a protein additive to make
shakes for a sick friend and a few gourmet products he needed
for his son’s birthday dinner. I began to understand that his
relationship with food was not an unhealthy obsession, but part
of his upbringing, the way he learned to nurture those he loves.
He spoke affectionately about the significant people in his life
and was openly expressive about missing his children.
By the time we made our way to the café area, I was
comfortable enough to share with him my own food issues. I
explained that I had a hard time managing my weight and that
I was currently following an anti-inflammatory diet for arthritis.
He offered to help me design an eating and fitness plan if I went
with him to see a friend’s band the following weekend. This
seemed like a huge commitment for a man who hadn’t even
committed to a dinner date yet, but I accepted. Again, I had to
call my friend for a reality check the second I got home.
We began to work out regularly and he taught me how to blend
flax seed oil into protein shakes to improve joint mobility. After
two weeks, he took his juicer out of storage and planted it on
my kitchen counter. We began shopping together, for fruits
and vegetables at first, and later experimenting with fresh fish
and imported spices. We did enjoy several dinner dates as
well, experiencing Tapas, Middle-eastern and Thai cuisine,
but it was more fun trying to reproduce these meals at home.
Choosing our music and firewood as carefully as we did our
ingredients, we began to prefer evenings at home, cooking and
slow-dancing in my moon-drenched kitchen.
We look forward to our seasonal rides out to the North Fork
to sample and shop for wine and fresh herbs. There we can
take a bottle of wine out to the lawn and listen to live music
on the weekends. We discovered Osprey Dominion’s spice
wine one Sunday and are still trying to figure out how to make
it ourselves. When we have friends and family over to dinner,
we enjoy the relaxing pace almost as much as the meal itself.
There is no rush to finish one course before eating the next, no
time limit on how long we occupy the table and no telling how
our own passion for cooking will influence others. The same
friend who teased us about seasoning our own olive oil and
buying each other aprons, just recently bought her boyfriend a
colander filled with culinary gadgets and accessories.
She also gave us Playing With Fire:Whining and Dining on the
Gold Coast., as a hostess gift, not for the recipes, but for the
anecdotal tales of cooks, bartenders and waiters whose lives
revolve around food and the Long Island culture.
As any passionate chef knows, cooking is not just about
blending ingredients. For some it’s about intimacy, artistic
expression and learning to savor life. For others it’s about
healing, nurturing and feeding the soul. But for me it’s about
having developed a healthy and soulful relationship with
food and the man who forever changed its role in my life.
He became my partner, my best friend, and the only person
who can get away with leaving flour handprints all over my
new cherry cabinets. By the time he bought me an 18-piece
stainless steel pot set for our one-year anniversary, I no longer
had to call my friend to sort out my emotions or to question his
intentions. I was able to recognize it, without hesitation, as a
truly heartfelt gift, and completely befitting a couple whose first
date had been to an organic grocery store.
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(Lidia cont’d from pg 13)
Serves 6
24 large raw shrimp, 1 ounce apiece (U- 16 size )
8 tablespoons extra-virgin olive oil or more
3 plump garlic cloves finely chopped
1/2 cup finely chopped shallots
1 teaspoon coarse sea salt or kosher salt
1 tablespoon tomato paste
1 cup white wine
1 cup of water
Freshly ground black pepper or to taste
1 tablespoon bread crumbs or more if needed
2 tablespoons chopped fresh Italian parsley
Recommended equipment:
• A heavy-bottomed sauté pan, 10- to 12-inches diameter,
for the sauce
• A heavy-bottomed 13- to 14-inch skillet for searing the
shrimp
Without removing any of the shell, remove the vein
(digestive tract) that runs inside the curving back of each
shrimp: Slice open the back with a sturdy sharp paring
knife, cutting through the shell, and scrape out the vein.
Rinse the shrimp and pat dry.
Pour ¼ cup of the olive oil in the sauté pan and set over
medium-high heat. Scatter in the garlic, cook until sizzling,
then stir in the shallots. When they’re sizzling, stir in ¼
teaspoon of the salt and ¼ cup of the wine. Cook, stirring
frequently, until the wine is nearly completely evaporated
and the shallots have softened. Drop in the tomato paste and
stir it around the pan for a minute, coating the shallots and
caramelizing.
Pour in the rest of the wine, bring to the boil quickly, then
add the water and ¼ teaspoon salt, stirring. Bring to a boil,
then reduce the heat and let the sauce bubble gently and
reduce for about 5 minutes while you sear the shrimp.
Pour 2 tablespoons of olive oil in the wide skillet and set
over high heat until very hot. Scatter the shrimp in the
pan, toss them in the oil and season with ½ teaspoon salt.
Cook for just a minute or slightly longer, until the shells are
lightly colored and the flesh underneath is opaque, then turn
off the heat.
With the sauce still bubbling, slide in the seared shrimp
and tumble to coat them all with sauce. Stir in the coarsely
ground pepper, then the tablespoon bread crumbs—use
more crumbs if the sauce is thin. Cook for another 2
minutes then turn off the heat.
Drizzle over the remaining 2 tablespoons olive oil—or more
to taste—and incorporate it well, tumbling the shrimp in the
pan. Sprinkle the parsley on top and serve immediately.
22
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