Category — Archives

August Open Mic at the Huntington Folk Festival

Saturday, August 7, 2010 @ 1 p.m. to 6 p.m.
At Heckscher Park in Huntington

We are so excited to be a part of the fifth annual Huntington Folk Festival next weekend. We will be offering two Open Mic sessions during the day:

• 1 to 2 p.m. – Open Mic
• 3 to 4:30 p.m. – Open Mic

No pre-registration is necessary.

Admission: FREE

Whole Foods Market

Whole Foods Market will provide refreshments during the Open Mic sessions.

Whole Foods Market is an all-natural and certified organic retail supermarket whose products and practices focus on environmental responsibility, social responsibility and sustainability as well as supporting a healthy lifestyle. They are extremely pleased to be a sponsor of the Green Palate Open Mic series!

Huntington Folk Festival

The Huntington Folk Festival is produced by the Folk Music Society of Huntington and the Huntington Arts Council as part of the Huntington Summer Arts Festival. For more details about the festival visit the Folk Music Society of Huntington website.

Joe Iadanza’s Schedule:

• 1:30 p.m. Old-Time Finger-style Blues with Angelo M & Spuyten Duyvil (Area 1)
• 5:00 p.m. Joe’s Unplugged showcase (Area 2)

See the website or flyer for the full schedule.

Produced by:

Folk Music Society of Huntington

Our “Acoustic Allies,” the Folk Music Society of Huntington is an all-volunteer non-profit concert presenter. Check out their site for listings of local music events.

Thursday, March 11, 2010 @ 7 p.m.

Cold Spring Harbor Library, 95 Harbor Rd., Cold Spring Harbor

Food equals so many things to so many people on this planet. Think about it: What is bread, rice or meat to someone who has not eaten in a few days? Or a week or two for that matter?

It is everything. It is the world. Their instincts tell them that they must eat and eat immediately. I remember hearing a story about Holocaust survivors being fed hard food too quickly when they were being rescued by troops and dying because their systems could not handle the military rations they were being fed by their rescuers. [Read more →]

The philosophy and health benefits of eating raw foods (Part II)

Read Part I here

As a personal chef, I don’t question my clients’ choices of a particular diet unless it helps me understand how to prepare recipes in the most flavorful way. I’ll admit that when one of my clients mentioned the Raw Food Diet, I was skeptical because of the meld of flavors that cooking emits, but intrigued because of the health benefits and the change in lifestyle that goes beyond a different set of ingredients. It involves setting up your kitchen in a completely different way, from learning to use a dehydrator to practically never using your stove (which adds savings to your energy use). A blender, juicer, food processor, and a chef’s knife are also part of the main kitchen fixtures. Menu planning can require a few days to a week in advance if sprouting or marinating is required. [Read more →]

The chefs at Grace’s Marketplace share their favorite springtime foods

Written by: Maria & Rusty Pacheco

Spring signifies new beginnings and fresh starts. As we leave the chill of winter behind, we eagerly look forward to seasonal blooms, and this holds true for those of us in the food industry as well.

Spring in the food industry heralds the arrival of plump artichokes, hearty asparagus, fresh fennel, rhubarb, and swiss chard—just to name a few vegetables. Fruits we look forward to include apricots, casaba melon, fresh currants, figs, and luscious cherries.

Local fish is abundant and readily available. Flounder, tuna, monkfish, and skate caught off the shores of Montauk all make for healthy and delicious meals. Oyster Bay yields a wealth of shellfish including clams and, of course, Blue Point oysters.

Spring also signifies the arrival of holidays celebrated over meals that call for lamb. At Grace’s Marketplace, we carry organic baby spring lamb that is raised nearby in Pennsylvania. Here’s a recipe for our favorite way to prepare it.

Roast Baby Spring Lamb

1 organic baby spring lamb, cut in pieces
Extra virgin olive oil
6 garlic cloves, sliced
6 sprigs fresh organic rosemary
Salt and freshly ground pepper
Zest and juice of one organic lemon
1 bunch organic parsley

Heat the oven to 350°F. Place the lamb in a baking dish. Generously coat the lamb and the baking dish with olive oil. Using the point of a sharp knife, make small incisions in the lamb pieces and push in the slices of garlic. Roughly chop the leaves of three of the rosemary sprigs and sprinkle over the lamb along with salt and pepper. Tuck the remaining sprigs of rosemary under the lamb. Sprinkle the lemon zest over the lamb, then pour the lemon juice over the lamb. Roast the lamb in the preheated oven for 1 hour. Baste regularly with the pan juices, using the bunch of parsley as a basting brush.