When you live at North Shore Towers and Country Club, you don’t have to go very far to find something to do or be pampered thanks to the wide variety of amenities made available to residents.
Want to go swimming and relax by the pool in the middle of winter? No problem. After all, North Shore Towers offers “the best amenities around and you can have a winter staycation right here at home,” according to Debra Markell Kleinert, head of marketing and media for North Shore Towers and a resident there for four years.
“Living here at North Shore Towers in winter we don’t have to go anywhere,” she says, noting that the amenities include an indoor pool, spa, health club, and gym. “You need a backrub? We have it. You need a facial? We have it. You want to just lounge around the pool? We can.”
What you get is “hotel-style living here at home,” she says.
And the amenities are for all ages, from toddler to adult, Kleinert says, adding that she and other residents can “just relax here at home and never have to leave — whatever the weather is.”
Helping to provide at least some of the many amenities to North Shore Towers residents for more than 40 years has been Pouran Eshghi, president of Pouran & Company and, with her husband Kia, owner of three businesses located within the indoor arcade: Pouran Boutique, selling specialty clothing and handbags, Pouran’s Salon and Medi Spa, and the full-service Pouran Beauty Salon.
Kleinert notes that she is one of Pouran’s many customers and goes to her spa for facials. After a facial or a massage, you can then “go right down to the steam room or sauna and right into the pool,” Kleinert says, adding that her husband, Barry, especially enjoys the hot tub.
Pouran has been in business at North Shore Towers for more than 40 years, Glen Kotowski, general manager at North Shore Towers points out, adding that Pouran’s beauty salon was there from the beginning.
Pouran, who has a theater background, has a staff of more than 25 at her beauty shop and a smaller staff at the more intimate spa. The holiday season has been “very hectic and busy for us,” she says. What helps to keep up with that busy schedule, she adds, is the apartment she has at North Shore Towers in addition to her home in the Hamptons.
In her 40 or so years at North Shore Towers in all, Pouran has served countless customers, many of whom have been loyal customers for decades.
“It’s like a family [and] we have a lot of feelings for our clients,” she says.
Pouran Boutique, which has been in business for about 30 years, offers a truly unique variety of products, including fine, upscale Italian clothing for both men and women.
“It’s a true pampering experience when you go to Pouran,” says Linda Rappapor,t on-site real estate broker.
Customers “just love coming there and getting pampered and feeling like they look like a movie star when they walk out,” Rappaport says, adding that Pouran “treats people like family and it’s like her home.”
What’s especially great is that all residents have to do is press an elevator button to go down and be pampered with everything from manicures and pedicures to massages and facials without leaving the complex. In all, what you get at North Shore Towers is luxury living at its finest.
Other luxury apartment complexes don’t come close to providing what North Shore Towers offers. You can even grab a hot chocolate in a relaxing environment when you’re there. In addition to all the amenities noted above, you also get a movie theater on premises and other shopping choices.
Outdoors, when we leave winter behind, North Shore Towers also offers an 18-hole golf course, five Har-Tru tennis courts and an outdoor pool — and we’ve only just scratched the surface.
North Shore Towers and Country Club is “looking forward to another great season,” according to Mary Anne Langone, country club general manager. For details and to book a tour, call her at 718-428-5030 ext. 0.
This timeless treasure of a French Normandy-style Tudor is listed for sale at 159 Jennings Rd. in Cold Spring Harbor.
Built in 1930 on a private 2.6-acre lot, this incredible eight-bedroom mansion with five bathrooms, two half bathrooms, and 10,000 square feet of living space has been lovingly restored with its original architecture, exposed brick, and turret design.
The house features an eat-in kitchen, formal dining room, formal living room, library, family room, and office. The master suite is on the third floor. The partly finished basement has entertainment rooms, a wine cellar, and storage space.
The house comes equipped with central air conditioning, seven fireplaces, and in-ground sprinklers. Outside it has a heated in-ground pool with an automatic cover, blue stone patios, lush gardens, and a detached three-car garage with an apartment above.
The property is located nearby Cold Spring Harbor State Park, the Inner Harbor and Uplands Farm Sanctuary. It’s about two miles from the Cold Spring Harbor Long Island Rail Road station. It is in the Cold Spring Harbor School District.
The asking price is $5,950,000, not including the annual property taxes of $50,405.
The real estate agent listed for the property is Maria Babaev of Douglas Elliman Real Estate, who can be reached at 516-621-3555.
Long Island MacArthur Airport’s main terminal is getting $1 million worth of upgrades this year.
The funding will go toward revitalizing LIMA’s baggage claim area, roof, and vestibule, according to the Town of Islip, which operates the airport.
“Our ongoing commitment to improving the airport helps us welcome visitors from outside the state looking to discover all Long Island has to offer,” said Islip Town Supervisor Angie Carpenter.
The renovation is one of nearly 100 local projects that received a combined total of $87.9 million in New York State economic and community development funding last month.
“Customers frequently evaluate their travel experience based upon airport amenities,” said Islip Commissioner of Aviation Shelley LaRose-Arken. “Fast and efficient baggage claim is high on their list.”
Last year, the airport upgraded runways, signage, the fire rescue building, and its overall travel experience.
The airport serves approximately 1.6 million passengers annually who fly on three major U.S. domestic air carriers at LIMA: American Airlines, Frontier Airlines, and Southwest Airlines, which currently provide service to 10 cities nonstop, and connect to hundreds of destinations worldwide.
Nearly 600 motorcyclists helped raise more than $17,000 by riding Jan. 5 in the 17th Annual WBAB Cold Finger Run fundraiser benefiting Camp Adventure, a summer camp for children with cancer run by the Copiague-based nonprofit Kids Need More.
The WBAB Cold Finger Run takes participants on a 40-mile run from the Cradle of
Aviation in Garden City to Stereo Garden in Patchogue, where riders will be treated to
food, raffle prizes, and live music with Long Island legends The Stanton Anderson
Over the past 16 years, the WBAB Cold Finger Run has raised more than $250,000 for
Camp Adventure, which gives Long Island children battling cancer a unique opportunity
to enjoy the camp experience while receiving care and medical treatment. The camp is
run by volunteers and supported through donations from individuals and businesses
Supporters of the event included Full Throttle NY, NE Magazine, Rolling Thunder Cycles Inc, Red Knights Chapter 26, Suffolk County NY Riders of Fire, MC NY, Tier Rats Mc, Raymond G. Atkin, Joseph Richter, Nassau County Highway Patrol, Nassau County Police Department, Suffolk County Highway Patrol, Suffolk County Police Department, Civil Air Patrol, Stereo Garden LI, Cradle of Aviation Museum, News 12 Long Island, Motorcyle Mike Esq., College Hunks Hauling Junk and Moving, and Moe’s Southwest Grill.
Taste the Greats, a new food festival celebrating all things sweet and savory from Long Island’s leading chefs, is coming to Oheka Castle in Huntington this March.
Matching the incredible cuisines to be served up will be unique wines, craft beers, and spirits, rounding out an evening showcasing the best of the region’s dining scene.
In preparation for this simmering celebration presented by the Long Island Press and its parent company, Schneps Media, here are five of the more than a dozen chefs who will be among the stars of Taste the Greats:
Chef Kyle Koenig, Preston House & Hotel in Riverhead
What drew you to a career in the kitchen? I have always loved food. Getting together as a family was a huge part of my childhood, and food was always at the center of everything. I spent a lot of time on my maternal grandparents’ farm as a child and my paternal grandparents were foodies before this was even a term. I remember going with them to Fredericksburg to pick peaches, climbing the tree for pecans, or picking vegetables in the garden. But they were always in the kitchen cooking. I was close to flunking out of high school, so I took a Food Science Technology (Home Economics) course as a joke, thinking it would be an easy class and also a way to meet girls. Much to my surprise, I aced the class and was awarded academic honors that year. My aptitude test also said I would make a good chef or football coach. I took my first job as a dishwasher in Dallas about two weeks after graduating high school and haven’t looked back. For some reason, working until 2 a.m. and missing what all my friends were doing never bothered me.
What’s your favorite food-related memory? Most of my favorite food memories are with my grandfather. I started culinary school in the summer, so by Thanksgiving I’d completed the basics in butchery and cooking. I was trying to show off my skills. My grandfather, who had always been the chef, made just one thing: mashed potatoes. He was just taking his time, making the dish perfect, while I was doing everything else, and I remember getting a little angry. But I after dinner, I noticed that the only dish that was licked clean was his potatoes. I realized that the most important thing is to cook with all your heart, and that’s what I’ve done ever since.
How would you define your cooking style? My cooking is defined by four principles: seasonality, simplicity, precision, and care. I use only seasonal products. There’s not much froufrou in my cooking, because I give the most attention to the ingredients and technique. So when you’re cooking simply, it just needs to be perfect. What it all comes down to is that I care deeply about making people happy when they come to Preston House.
What dish do you enjoy preparing most and why? Right now, on the menu, I’m in love with the duck. It is my favorite thing to cook and eat. The duck breast is aged, which develops flavor and helps give it a nice, crispy skin. Salsify is one of my favorite winter vegetables to work with and it’s on the plate three ways: fried, pureed, and roasted. There’s an orange puree so we have a little duck a l’orange thing going on. The sauce is made with honey from the hives right here on the property, and there’s a surprise little nugget of seared foie gras.
Are there any misconceptions among foodies that you’d like to clarify? Don’t pay too much attention to foodies and what’s hot, happening, or cool right now. If you want to learn about food, it’s like Marco Pierre White said at the beginning of his book: “If you want to learn how to cook put this book down and pick up a f***ing sauté pan!” So I’d say put the phone down and just cook. And just because you read something online or watch it on YouTube doesn’t mean you’re an expert. Try to stay humble and learn from anyone. Just yesterday, for example, I had one of my dishwashers show me how she makes her escabeche. In my career, I’ve made spaghetti and meatballs a thousand times, either for family meal or service, and I still don’t think I’ve perfected it. I feel that way about all my food. There’s still a long way to go.
Chef Guy Reuge, Mirabelle Tavern in Stony Brook and Sandbar in Cold Spring Harbor
What drew you to a career in the kitchen? Mainly my natural love of food, taking an ingredient and transforming it into something delicious. Cooking uses all of your senses and if you like it as much as I do you never get tired of it.
How would you define your cooking style? My approach as always leads me to figure out the process of bringing the maximum flavor from an ingredient. I am quite conservative and respect vigorously the rudiments learned many decades ago. However I love to complement my knowledge with genuine ideas often brought to me spontaneously from different foods. In my head I visualize, smell, and taste a dish, therefore my style is not easy to describe.
What dish do you enjoy preparing most and why? There is not one dish that I prefer to cook but going back time and time again to a dish and trying to improve it each time can give me great satisfaction. People ask me often what they should eat so I ask them in what kind of mood they are today and always find a dish appropriately.
What’s your favorite food-related memory? I remember vividly some of the best meals I had throughout the world and that is essential, the rest I forget. The artichoke and truffle soup at Restaurant Guy Savoy, The roasted beet of Yannick Aleno, or the soup V.G.E. of Paul Bocuse — those account for dishes I would not forget.
Are there any misconceptions among foodies that you’d like to clarify? Just the word foody is a misconception and at time a little pompous. “He’s a real foodie!” I heard that so many times and it usually applies to people who take themselves very seriously when it comes to food. I enjoy better the company of people who have a natural appreciation for good food, good wine, and life in general.
Mirabelle Tavern is located at 150 Main St. in Stony Brook. It can be reach at 631-751-0555 or lessings.com Sandbar is located at 55 Main St. in Cold Spring Harbor. It can be reached at 631-498-6188 or lessings.com
Chef Andrew Minitelli, Osteria Morini in Garden City
What drew you to a career in the kitchen? I was drawn to a career in the kitchen because I worked in my uncle’s pizzeria while growing up. I worked there during middle school, high school, college, and culinary school. It was my first experience in a kitchen and set the foundation for my life and career going forward.
How would you define your cooking style? I would describe my cooking style as grandma’s kitchen with elevated ingredients.
What dish do you enjoy preparing most and why? At the moment the dish I enjoy preparing the most is scrambled eggs and bacon because it means I’ve got a day off and I’m cooking breakfast at home for my girlfriend.
What’s your favorite food-related memory? The first one is a general memory of my uncle’s pizzeria, growing up in a family business working alongside my uncle and aunt, my grandparents, my cousins, my siblings. It was a great way to be introduced to the world of food and restaurants. Second would be remembering the feeling I got after one of my dishes was on a Micheal White Menu for the first time. I was working in Osteria Morini Soho after going to culinary school and leaving New Jersey for Manhattan. I started as a garde manger [pantry]cook and worked my way up to a point where I could contribute to the menu. The feeling of pride and accomplishment was overwhelming.
Are there any misconceptions among foodies that you’d like to clarify? I never really understood what foodie means. Is it a derisive term? Everyone has different tastes and opinions when it comes to food. I like to experience as many new things as possible and incorporate that into my cooking if I can.
Osteria Morini is located at 630 Old Country Rd. in Garden City. It can be reached at 516-604-0870 or osteriamorini.com
Chef Craig Attwood,Five Ocean Bar & Grill in Long Beach
What drew you to a career in the kitchen? I started cooking as a child with my neighbor. She would make recipes from Bon Appetit. Then I started working in local Italian restaurants at 13. I was washing dishes and prepping. I loved the excitement and speed of service.
How would you define your cooking style? My cooking style is somewhat seasonal. I like bold flavors with clean flavors. Finished with salt and acid.
What dish do you enjoy preparing most?I love braising meats in the fall like rabbit with fresh pasta, roasted venison, and seasonal squash. In the spring local asparagus, ramps [wild onions], local fluke, bass, summertime tuna, and mahi. Also local tomatoes, pickled ginger, white soy, rice vinegar, cardamon. Roasted eggplant with miso ginger with white soy.
What is your favorite food-related memory? Participating in a Careers Through Culinary Arts Program (CCAP) event in honor of Thomas Keller. I received a custom-engraved watch with my name and a personal thank you from Chef Keller himself.
Are there any misconceptions among foodies that you’d like to clarify? Please don’t refer to yourself as a foodie. Most people who do these days do not really enjoy all types of cuisine and just throw that word out there.
Five Ocean Bar & Grill is located at 5 New York Avenue in Long Beach. It can be reached at 516-517-2828 or fiveoceanlongbeach.com
Chef Rob McCue,Granny’s Ice Cream and Frozen Yogurt in Commack
What drew you to a career in the kitchen? At an early age I was always drawn to the kitchen. Watching my mother prepare food all day in the kitchen with her friends was so comforting. They worked all day together as a team. That’s how I approach kitchens today: people first, process second.
How would you describe your cooking style? I would consider my style of cuisine elevated comfort American. I love the farm-to-table approach and cook great local sustainable farm-driven ingredients.
What dish do you enjoy making the most? I am known for my slow-braised short ribs. I love to cook this dish as it takes on a complexity of its own. From the sourcing of the meat to searing and then braising low and slow. I just love it!
What is your favorite food-related memory? Cooking Irish soda bread with my mother is one of my most cherished and fondest food memories. It’s what taught me patience as a chef, and my mother taught me patience through food. There were many steps to achieving a great Irish soda bread. I now cook this with my 4-year-old son and teach him the same lesson.
Are there any misconceptions among foodies you would like to clarify? One of the most frustrating things for me as a chef is to have people tell me that eating organic means healthier.
Granny’s Ice Cream and Frozen Yogurt is located at 1153 Jericho Tpke. in Commack. It can be reached at 631-543-7501.
Taste the Greats – Long Island will be held from 8 p.m. to 11 p.m. on Saturday, March 14, 2020 at Oheka Castle, 135 West Gate Dr. in Huntington. Tickets are $100, or $125 for VIP and afterparty access. Tickets can be purchased at TasteTheGreats.com
This stunning Spanish-style Mediterranean masterpiece set on a picturesque piece of property overlooking the Long Island Sound is listed for sale on Cornwells Beach Road in the Village of Sands Point.
Built in 1925 on a 3.38-acre lot, this eight-bedroom stucco mansion has six and a half bathrooms, 10,725 square feet of living space, and a three-bedroom guest home. The property boasts a beautiful sandy beachfront, tennis court, expansive stone courtyard, long private driveway, an indoor pool, and an outdoor in-ground pool.
The house features an eat-in kitchen, formal dining room, living room, family room, and recreation room. The second floor master suite has one of the three fireplaces in the home. A circular staircase leads to the third floor tower room with 360-degree views and a porch.
The house comes equipped with central air conditioning and a two-car garage.
The house is located near Sands Point Preserve, the Sands Point Gold Club and the Village Club of Sands Point. It’s about two miles from the Port Washington Long Island Rail Road station and about six miles from the Long Island Expressway and Northern State Parkway. It’s located in the Port Washington School District.
The asking price is $5,990,000, not including the annual property taxes of $147,320.
The real estate agents listed for the property are Jason Friedman and Sarah Friedman of Daniel Gale Great Neck LLC, who can be reached at 516-466-4036.
No job is too big or small for the plumbing experts at Varsity Home Service Company. Established in 1962 by the Bellini family, Varsity Home Service has grown to become Long Island’s premier plumbing, heating and air conditioning company. They value the same things you do – you can trust that you and your family’s safety is their number one priority.
They are available 24 hours a day, 7 days a week, 365 days a year because they know that emergencies typically don’t happen during regular business hours. You will always speak with a live person. You can rest easy knowing you’re getting the best value for your home services.
To find all the other 2019 Bethpage Best of Long Island contest winners, visit bestoflongisland.com Voting is now closed in the 2020 contest and winners will be announced soon. Nominate for your favorite businesses and people in the 2021 Bethpage Best of Long Island program starting Jan. 1 through Aug. 31.
Varsity Home Service Company, Inc. is located at 1610 Ocean Ave. in Bohemia. It can be reached at 631-567-4600 or varsityhomeservice.com
Cooking With Stars closed out 2019 by bringing back a favorite holiday event on Dec. 21: its Gingerbread House Decorating Workshops.
Students and their siblings from four Plainview-Old Bethpage elementary schools and one Locust Valley elementary school, plus KiDS NEED MoRE families from Suffolk County, made holiday memories. Grandparents, parents and children ages 4 to 17 got crafting together as they created Christmas- and Chanukah-themed gingerbread houses.
The workshops took place at Coliseum Kitchen & Caterers in Plainview. Chef Paula Gottlieb Herman and Michael Herman, owners of Cooking With Stars, hosted the event at their new partner location. Guests were given gift cards to spend at the Manhattan-style eatery, and could be seen enjoying eggs, Panini sandwiches, salads, and pizzas throughout the day. Coliseum Kitchen co-owner Rich Comito made sure the event ran smoothly and provided complimentary hot cocoa station for guests.
Upon arriving, guest families received a beautifully constructed gingerbread house weighing nearly two pounds. Even before decorating them, each house had shingles, window boxes, and other designs baked into the gingerbread pieces. Riesterer’s Bakery in West Hempstead baked the gingerbread for the workshops and Chef Michael constructed the houses over a three-day period.
Chef Paula set up an elaborate inspiration table, where families chose white or blue gingerbread icing and a wide array of soft, hard, or classic candies, cookies, and adornments to make a delicious and unique Christmas or Chanukah house. After each gingerbread house was completed, guests posed for family photos, and took home holiday gifts and a cardboard box to transport their house safely.
This holiday event also featured live entertainment. The vocal styling of Cyndi Hazell and guitarist John Mistretta, got things going for the first workshop, as they performed a 10-song set featuring holiday music, pop, and classic rock. “Baby It’s Cold Outside,’ “Hallelujah,” “Jingle Bells,” and “Dreidel, Dreidel, Dreidel” filled the air with sweet sounds. The second workshop included a sing-along led by Cyndi and a few multi-talented gingerbread chefs.
Master balloon artist John Reid of Epic Balloons twisted balloons for the kids in gingerbread boy, gingerbread girl, and snowmen shapes. He added whimsical details to each creation with colorful markers. He also wowed everyone with his two surprise masterpieces for event hosts. His balloon version of Chef Paula with her pink chef hat, white chef coat and long brown hair, was a real show stopper. Michael also loved receiving a balloon sculpture resembling the camera he was using to shoot the event, complete with a flashbulb inside.
Cooking With Stars thanked participating families, vendors, and entertainers for kicking off the holidays with them.
The First National Bank of Long Island has tapped a new chief executive officer to lead the financial institution for the first time in about two decades.
Christopher Becker was named the new president and CEO of The First National Bank of Long Island, replacing Michael Vittorio, who retired Jan. 1 after 18 years at the helm. The two have been working together on the transition since March. Upon taking over, Becker praised his team’s financial performance.
“I have utmost confidence in their ability to maintain our focus on relationship banking while expanding our business to better serve customers in our branch network as well as through digital channels,” Becker said.
“Broadening our message, expanding our brand and serving communities on Long Island and within New York City remain among our key strategies,” he continued. “Asset quality
continues to be a priority. I look forward to working with our board of directors and over 400 employees in executing a shared vision for future success.”
Becker was also named to the The First of Long Island Corporation board of directors, the bank holding company for The First National Bank of Long Island. The 52-branch bank serves privately owned businesses, professionals, consumers, public bodies, and other organizations primarily in Nassau and Suffolk counties as well as Queens, Brooklyn, and Manhattan.
In addition to Becker, the company announced that Jay P. McConie was promoted to executive vice president and chief financial officer of The First of Long Island Corporation and The First National Bank of Long Island.
Bank of America donated a half-million dollars to The Harry Chapin Regional Food Bank to help the nonprofit establish the organizations’ fifth community-based satellite center in Hampton Bays.
Bank of America presented Long Island Cares CEO Paule T. Pachter with a $500,000 check at their 12th Annual Scott Martella Government Affairs Breakfast from the Heart of Long Island on Dec. 6.
“We’re extremely grateful to Bank of America for their continued support of the work of the regional food bank and for their partnership in focusing on hunger as part of their national agenda,” said Pachter. “This is a very significant grant and it enables us to establish a satellite location in one of our region’s high-risk areas for food insecurity. The ability to also develop a warehouse facility on the east end will enable us to better coordinate the delivery of emergency food with our East End member agencies and other allied organizations.”
The warehouse and distribution center will feature a First Stop Triage Food Pantry, Gus’ Retail Food Rescue Center, and Baxter’s Pet Pantry. The center will also offer outreach services to the migrant and agricultural communities living on the East End as well as the Shinnecock Indian Nation and will help assist the more than 9,000 Long Islanders living on the Twin Forks who face food insecurity and hunger every day on LI.
“Food insecurity remains a reality for millions of Americans including residents of our own communities,” said Southampton Town Supervisor Jay Schneiderman. “Long Island Cares works round the clock to address this critical need. No one should go hungry, particularly in an affluent area like the Hamptons.”
The new Hunger Assistance and Humanitarian Center of the Hamptons located at 286 West Montauk Hwy. in Hampton Bays is scheduled to open in the spring of 2020.
“The partnership we have with Long Island Cares has continued to grow over time,” said Bob Isaksen, Long Island Market President for Bank of America. “It’s not just about writing the check but being there when they need our advice and volunteers. We are proud to be able to lead the way as they expand their critical work in providing nutritious solutions to the east end.”