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Culinary Institute of America

Obituaries
Popular Long Island Chef Dies Suddenly Popular Long Island Chef Dies Suddenly
Popular Long Island Chef Dies Suddenly A beloved Long Island chef for years died unexpectedly over the weekend at the age of 55.  David Bryer, the executive chef at Beginnings in Atlantic Beach, was found dead at his East Atlantic Beach apartment on Saturday, March 13, after he failed to show up for work. A veteran of numerous Long Island kitchens, Bryer helped open Beginnings five years ago with owners Ben and Heather Freiser.  The Freiser's said on Facebook: "We are heartbroken to say that just a day before our 5 year anniversary, we lost the heart and soul of our restaurant." Called, kind-hearted, and quick-witted…

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by Kathy Reakes
Lifestyle
COVID-19: Long Island Eatery Readjusts Approach For Classic Greek Fare Amid Pandemic COVID-19: Long Island Eatery Readjusts Approach For Classic Greek Fare Amid Pandemic
Covid-19: Long Island Eatery Readjusts Approach For Classic Greek Fare Amid Pandemic A new chef has elevated the menu of a restaurant on Long Island with a fresh perspective on traditional Greek fare amid the COVID-19 pandemic.  Oniro Taverna in Woodbury announced the hiring of its new chef, Peter Spyropoulos earlier this week. Born in Queens, Spyropoulos spent his formative years developing his palette in Greece before attending the Culinary Institute of America, located in Dutchess County, in Hyde Park.  The restaurant has also devised a COVID-19 strategy, checking the temperatures of all diners and taking their contact information for contact-tracing…

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by Christina Coulter
Lifestyle
Grilled Octopus, Boar Sausage, Dover Sole Meuniere Highlight Robust Menu At Syosset's Franina Grilled Octopus, Boar Sausage, Dover Sole Meuniere Highlight Robust Menu At Syosset's Franina
Grilled Octopus, Boar Sausage, Dover Sole Meuniere Highlight Robust Menu At Syosset's Franina Italian specialties of grilled octopus and boar sausage, along with the classic French fish Dover Sole meunière, are on a robust menu at Franina restaurant in Syosset. Romantic can describe a Tuscan-styled dining room with a fireplace and white linens comfy chairs against the cozy backdrop of amber walls with dark wooded wainscoting and built-in cabinetry. The restaurant features pastas, sauces, breads, and desserts, all homemade and house specialties of seasonal fish caught locally, organic produce from Long Island farms, free-range chicken, and fine cuts of organic meats, according to the…

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by Donna Christopher
Lifestyle
High Or Low Heat, Marinade Or Butter, Here's How Long Islanders Cook Perfect Steak High Or Low Heat, Marinade Or Butter, Here's How Long Islanders Cook Perfect Steak
High Or Low Heat, Marinade Or Butter, Here's How Long Islanders Cook Perfect Steak Very lean and medium-well-done or golden brown on the outside, with a juicy pink center, marinated in herbs or special sauces or naked, there are plenty of ways Long Islanders told Daily Voice how to cook a perfect steak. Nick Lafroscia of Sayville said he cooks his Porterhouse and shell steaks on "high heat." Amy Friedman Walsh told us she puts olive oil, Montreal steak rub and Worcestershire then cooks steak in a cast iron pan. Professional chef Diane Reeder who grew up in Levittown and went to the Culinary Institute of America said she likes a rib eye cut and says make sure you have kos…

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by Donna Christopher