FOR BREAKING NEWS VISIT WWW.QNS.COM FEBRUARY 25, 2021 • THE QUEENS COURIER 35
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Neither rain nor
sleet shall stop me
It used to be that the post
offi ce was the most reliable
way to get your mail delivered.
I felt like I was living their
slogan that is embedded and
deeply carved in stone on their
building: “Neither snow, nor rain,
nor heat, nor gloom of night stays
these couriers from the swift completion
of their appointed rounds.”
I felt that way last Th ursday
as huge snowfl akes were falling
from the sky.
My events majordomo Don,
had made an appointment with
the Miami-based events team for
Dan’s Papers to come north to
visit with our North Fork chefs,
wineries and other event venues
for the summer. We are optimistic
that events in some form will
I called Don Wednesday night,
asking him if he saw the ominous
weather report. “We are going!”
Don confidently responded.
Th en on Th ursday morning, I
saw that snow had started to fall
and the forecasts had predicted
heavy snowfall throughout the
day, so I called Don again. “I am
on the road. It’s fi ne! Meet you at
11 a.m.,” he said. And so I did!
With boots laden with snow
we met in Riverhead at the
Preston House & Hotel restaurant,
run by executive chef
Drew Hiatt, formerly of the
renowned Easthampton eatery
I was delighted when
Riverhead Town Supervisor
Yvette Aguilar joined us to hear
about our planned event for the
Chefs of the North Fork. We
expect to hold an event in the
Sea Star Ballroom contiguous
to the Hyatt Hotel
in Yvette’s hometown. Our
goal, bringing the event to
Riverhead, is to have worldclass
chefs operating on the
North Fork to this handsome
venue. It is owned
by the Petrocelli family,
who have invested hundreds
of millions of dollars
Riverhead and building two
hotels, a restaurant, a catering
hall and an aquarium
that features a sanctuary for
wounded sea animals.
Aft er our cozy meeting,
we made our way across
the street to see the Sea Star
Ballroom’s elegant space,
which is perfect for our sitdown
Chefs of the North Fork
Dinner in July.
Two-star Michelin Chef
The Long Island Aquarium in
Riverhead is surrounded by two
hotels and a fifi ne dining restaurant.
Michael Brunetti with his team
in front of his wood-burning
oven, imported from Naples.
Westhampton pizza guru opens
Aft er a year and a half of renovation and acquiring
town permits, owners Michael and Jason Brunetti
opened Brunetti Pizza on Westhampton’s
charming Main Street.
Michael’s wife Mary, a master hairstylist, owns
Mary Brunetti Salon across the street and told me
with joy in her voice, “I had to change our voicemail
message to ask customers to please have patience
because the lines were out the door pouring into the
street and cars!”
I can tell you why! Th e salad, clam pizza and outrageously
mouthwatering powdered sugar zeppolis
are to die for and worth every calorie and the wait!
A Brunetti’s Pizza stop is a must when visiting the
Hamptons! I guarantee you’ll love their food as much as
I did! Call (631) 288-3003 to order takeout or make a reservation!
Then, despite the slushy,
snowy downfall, we drove on
to the Peconic Bay Winery.
Surrounded by piles of snow,
the winery looked deserted. But
a young man appeared from a
truck and told me he’s there representing
the owner. Our group
was shivering as we gathered
around his registration bar to
plan a Harvest Wine Festival at
his winery for September. You do
what you have to do to get things
Our busy day continued aft er
that, as we left the winery to
drive to what I was told was the
best restaurant on the East End
of Long Island.
The unique clam pizza
from Brunetti Pizza.
John Fraser, a two-star
Michelin chef, had created a
wildly successful dining experience:
the North Fork Table &
Inn in Southold.
Sadly, it is only open for dinner
four nights a week during
the winter months, so there was
no warm meal waiting for us.
But there was a red hot chef who
has created farm-to-table cuisine
using produce from the fi ve
nearby farms that supply him
daily with their products.
Th e great man was very modest
and I enjoyed hearing his passionate
words about his work.
As if experiencing the food
wasn’t enough, Fraser has on
staff a young man whose mind
and skills have created fl oral
designs and arrangements on the
walls and tables that are showstoppers!
I will defi nitely be coming back
to experience the immersive
environment and menu John has
Th e rest of the team was off
to Gurney’s Montauk Resort
to plan an event there for the
end of the summer, but the icy
roads I knew I’d be facing on
my journey home made me say
Th ankfully, I made it back safely.
I was thrilled to have been a
part of such a spectacular day!