{ title: 'The Long-Islander. (Huntington [N.Y.]) 1839-current, November 15, 1979, Page 3, Image 3', download_links: [ { link: 'http://www.loc.gov/rss/ndnp/ndnp.xml', label: 'application/rss+xml', meta: 'News about NYS Historic Newspapers - RSS Feed', }, { link: '/lccn/sn83031119/1979-11-15/ed-1/seq-3/png/', label: 'image/png', meta: '', }, { link: '/lccn/sn83031119/1979-11-15/ed-1/seq-3.pdf', label: 'application/pdf', meta: '', }, { link: '/lccn/sn83031119/1979-11-15/ed-1/seq-3/ocr.xml', label: 'application/xml', meta: '', }, { link: '/lccn/sn83031119/1979-11-15/ed-1/seq-3/ocr.txt', label: 'text/plain', meta: '', }, ] }
Image provided by: Suffolk Cooperative Library System
eHe B j tiay M « y « r When we walked intu Lhe large commerctal stainless steel kitchen at Wilson Tech Center m Dix Hills on Saturday aHernoon, we thought we were in heaven Scents of honey, roasting meat and chocolate filled the air A large, parti ally sculpted head of fchaikofsky and a beauttfullv carved chocolate swan and three golden ducklings being bathed in Liquid honey were the f i rsUo c atch our eve Like a child let loose in a candy store or a toy factory, we wandered fro.\\ pate to motisse to dipped peaiS and strawberry tartlets, not to exclude sheets of hand-painted mar 2 jpan music, a marzipan violin complete with bow and bridge A large halibut lay stretched out on a tray waiting for aueneion A student. Theresa, intermiuenily placed shrimp 'chairs ' around a shrimp pate table.\ thumbed through some gorgeous iUustra tions of catered dishes, and a^ p»*aled to Chef Berger for help Her problem is that she s m« volved in several projects at once aod eventually they all come together.\ Chef Berger told us ^he will have to have an emo- Uonal fit. and then she'll 1 eel bet ter.\ he said The act! vit y w as a prcl u de to the school's entry in the 111 th Annual Salon of Culinary Art and Exhibi tion of New York City, Inc. of the Societe Culinaire Philan- ihropique. The exhibition and competition is open to profession als and the media only The Wil son Tech culinary arts class, in structed for 10 years by Chef Berger, is the only school entry U will be the 10 th year of entry 'by Wilson Tech students who have captured first place awards in in dividual entry and whole table compeuon for nine successive years. This year's theme, \Nut cracker Suite/' was a whole-table entry. The class of 48 partici pated in the preparation and planning, six or seven students also attended the show at the New York Coliseum Non-penshibles were taken in on Sunday and the remainder on Monday Judging took place Tuesday, Nutcracker Suite The way in which the student portrayed the dances of Nut cracker Suite was unique, with courses matching the dances and enhanced by floral displays pre pared by the floral arts students at Wilson Tech The overture, for example, was a first course of ham and chestnut puree, a crayfish Christmas tree with oysters, dams and mussels, and danemg ''children depicted by inverted chocolate cups topped with white cherries. Chef Berger watches aod advises. The second course would be Vieoese roast brook trout, lobster mousse and Beef Wellington A gorgeous marzipan chess board was used with this course Dance of the Sugar Plum Fairy was illustrated by a special pastry, candied fruit petitsfours. chocolate covered nuts, and an eggnog pie. A marzipan flute was placed seilh dishes James Cappabianca. a senior at Walt Whitman High and a student in the course, took us around the Kitchen Saturday morning during the preparation of the special Item s . A preparation rack held a huge uncooked bottom round, a large bone-in ham: a prime rib, cooked. 3 beef filet, fresh ham, lung crab claws and the rainbow trout, aU waiting preparation, by the students Another student sliced the Au stralian kiwi into inch slices, pared the skin and then arranged the pseudo banana-lemon-lime fnixt on a large silver tray. Later on, the kiwi v;ould be surrounded by sliced Chinese apples (pomeg ranates) and the soft orange per simmons The cooling quiche was inviting with fresh green broccoli and sliced red tomatoes snuggled in a creamy mixture Student Richard Luongo. who works also in Colwiie Kill, showed us the beautiful marzipan book which he had created for the ta bie's theme On the torch burnished page was written in cocoa butter and cocoa, ‘ ‘ N ut cracker Suite by Tchaikofsky 1892 ' The book would be a focal point of the table in the competi tion Chef Berger, a 2 $-year resident in East Northport, has been teach ing the two-year course full time since 1989 to juniors and seniors in the pn^ram He recently became affiliated with Steve Hughes' Thatched Cottage in Centerport in an advisory capacity. \Quite a few of my students have jobs in local restaurants I'm working on an intemshipprogram now where they could get a day's experience a month,\ we were told. Chef Berger is teaching hu own two young sons the trade as well, and on the table at the Coliseum will he 9) chefs hat completed by Peter, ID and Paul, 9 Also helping the students Satur day morning was Jean-Marc Pe- Iporle, a graduate of Chef Berger's class m 1^5 who won a scholarship to study in Paris and subsequently worked half a year at the Ritz Hotel there He then entertained a flood of offers from Today Tbur$day» N o v e m b e r 15 X p.ra, Doll house accessories workshop with Mrs. Beatrice Katz Materials fee seventy five cents Register with libra nan Harborfields Public Lib rary. 31 Broadway. Green- lawn. Call 757-4200 8 p.m. Queen Anne Chapter of the National Secretaries Associa tion, LaGrange Restaurant on Montauk Highway. IsUp. Meet ings are preceded by dinner at 7pm Any high school student taking secretarial courses is welcome For reservations call Elizabeth Martin at 666 - 5853 after 5 pm !D a.m. ' Snowperson Workshop\ conducted by Susan Green at Huntington Public Library. 538 Mam Street. Bring scissors and 16 ounce vegetable can <empty). Materials fee of $l 50 payable at door P'riday. N o v e m b e r 16 16 a.m lo Doon. Help Smoker.« Quit Clime, Great American Smokeout Day. Harborfields Public Library, Broadway. Greenlawn American Cancer Society Call 654-8503. 16 a m. \Women for Sobriety' meeting. Pederson-Krag Clime. 31 Walt Whitman Road, Huntington, off Route 110 - room l a . Call Mary 49W848 or Gloria 23L4255. 8 p.m. Huntington Chapter of Women‘s American ORT and their families celebrate ORT Sabbath. Temple Beth Kl, 660 Park Avenue Guests invited H p.m. Dix Hills Chapter of ORT ORT Sabbath at the Dix Hills Jewish Center on VandertHlt and E>e Forest Road, Dix Hills Families and guests invited 8 p. CD. Commack Chapter of ORT ORT Sabbath at Temple Beth Chat Cali 864-4284 AU are wel- oorM 8 p.m. \Charade ' with Cary Grant and Audrey Hepburn Huntington Public Litoary, 338 Main Street Free family en tertainment S a tu r d a y » N o v e m b e r 17 10 a.m. Special meeting of Hun tington Public Library Board oS Trustees in Village Meeting Room. 338 Main Street Open to the public S u n d a y . N o v e m b e r 18 7:36 a.m. to 1'30 p.iii. Pancake and sausage breakfast by the Kiwarns Club of Huntington, Huntington High School cafeteria, Oakwood Road Do nation $2.50 to benefit youth fund. 1 p.m. to raldolght. Discu-Thon sponsored by Long Island Chapter of the New York Diab etes Assoc iatinn at Chaz. Route HO Prizes for most money raised; most hours danced, most sponsores re cruited, and door prizes Call 7S2-17S2 for sponsor sheets and information 4 p.m, |o $ p.ra, \Long Island Folk Art\ lecture by Dean Failcy at Heckscher Museum. Prime Avenue. Call 351-3250. Free iQ a.m. to 3 p.m. Sisterhood rum mage sale at South Huntington Jewish Center, 2600 New York Av^ue, Melville 7 p.m. Film dedicated lo Come It looks beauCiRiUy real, bat It's really martlpaa. Ten Boom at Bethel Lutheran Brethren Church, West Albany and Pinetree Road, Hun tington Station Information and directions call 423-4404. All welcome M onday. N o v e m b e r 19 26 a. I B . to noon. Help Smokers Quit Clinic. Great American Smokeout Day, Harborfields Public Library, Broadway. Greenlawn American Cancer Society Call 654-6S03. Tuesday, N o v e m b e r 20 10 a.IB. Yoga class at Harborfields Public Library, 31 Broadway, Greenlawn. Conducted by Myrna Jackiyn and open to be ginners or more advanced Kight sessions for $24. 10 a m. (a i p.m. Free blood pres sure test, American Red Cross office, W High Street. Hun tington. 7 4S p.m. Monthly meeting of the Hunlinglon Public Library Board of Trustees at the Sla tion Branch, 1351 .New York Avenue, Huntington Station Open to the public W e d n esday, N o v e m b e r 21 7:15 p.m. Painting and Decorat ing Contractors of America, Eastern Long Island Chapter regular meeUng. Dinner 7 55 sharp at Fisherman's Cove, 648 Motor Parkway, Haup* pauge 7 p.m, \Women for Sobriely\ meeting. Pederson-Krag CJinJc, 31 Walt Whitman Road. Huntington, off Route 110 room 128 Call Mary 499-6848 or Gloria 231 42S5 top restaurants aU over the world, and was most recently at the famed Palace in New York City fwhere diners pay a minimum of 8180 each for the l3-cour$e me als) Now he’s headed further up the ladder of success and In the dirtsction of the West Coast A rack of lamb was being pre pared for the exhibit It would be a group of dancers io one of the Nut cracker Dances when completed Because the food will base re mained out in the open for three days, it must all be discarded However, bony structures, shells of lobsters and the like, return lo classes at Wilson Tech for later demonstrations and exhibits. Chef Berger went through half a dozen red roses in an unsuccessful attempt to insert the buds into a vase which would be filled with aspic. Inverted, and used as a pedestal on which a plate of food would be oQ display, as we talked In the walk-around refrigerator were trays of bright red lobsters in an aspic glaze, delicately gol den unfilled tartlet shells, beef pate and chicken breasts, ar tichokes filled with haaha balls, and rectangular rice molds Shish-kebob and baskets of clams and mussels were ready for the next step as well Large, 4<Lquart contajners held aspic jelly, ready to be reheated and used as glaze. All of the toed had to be either glazed or put In aspic for preservation throughout the show Chef Berger kept hopping as students worked on their projects. Don't cut il loo short.'' he told the student wrapping the Beef Wei lington. \Your wine sauce has carmelized.' he said to another That sauce was used to hold fresh, peeled pears for five hours The pears were cooled and then dipped into an apricot glaze coolung on the big stove We passed five feathered doves being salted down before they were to be fashioned into a mounted decoration to be used along twith a tray of dove breasts m a chaudfroid and aspic for the Fifth Dance - the Arabian dance 'Oh, la, la,\ came from behind us. and we tur ned to w a tch Debbie complete a lovely crab pate We couldn't resist asking for just or>e recipe, since quite obviously there would be no doggv bags offered Make a white cream sauce, add snow crab, broken down, nutmeg, salt and pepper and bouquet garni Take this and fill a pastry lined rectangular pan Alternate whole crab with the mixture Top with d o u ^ Cook at 37S degrees until the pastry is golden The beautifully browned ducics were taken by us on a big tray and we knew we couldn't take any more We bid farewell and good luck to the students and their ad visors, among them Walter Scheu of the Northport Yacht Club a&d a 1978 gradu^e of Chef Berger's class and a member of the Long Island Culinary Association, and James Ryerson of Coionie Hill. The students were obviously learning a great deal from their culinary arts program at Wdson Tech Phobu by Rut Jaebofiky Siissipri ACROSS ^ Pall S TAraal* »OWA0lv 9 S<»r> 11 Island nariQA 12 Gee 13 Ceuao ta 9I9A<] w t >5 Acuaaa «upino 16 Haaiolry 10 Oarimg 18 W a g e ' 20 Antf r»ot 2 1 $1ippe<v 22 Hoatila lo 'c a 25 Salt 28 Sloiaga bm 3 0 e o t n o fiuQ 31 ParaaaaliTT 3 2 W e ia n o g place 33 CofWincing 37 Vart»c#^ i 1 H«r U a jM tv i sl>»p (abb' I 42 lam p a'atu'a ufi«t ( a b O t ) 44 Sable 45 Chooaa a s W n n a n avowal a t a 0a bi 4 7 7a anC 48 H a^n spaech 51 VVilb t bmp 54 RaCia dalactm o dowca 56 Taih foolubiy 56 8tillianc.a 57 Sal up Qoit ball OOWM 1 MuKk) 2 Roduciio'' 3 Globa 4 S k m H v 5 Mother 8 Sida bona 7 Shan^rhLa 8 Halve 10 Em eralO lale 1 1 Inductanco wnd Ipl I >2 Jaa* 14 in^cttan 17 Praneh nayativa 23 Uaaoamoa labb') 2« Fehit 28 Prknlat t 27 Uol'aave 28 More lereMod 33 PhatoQ'ap^ 34 Ralaroa 36 Ster-ehobod 38 Men (pro'itj 38 VVew oul 38 Kmkv 40 Cir* ol Pfii 43 Slurp 48 E u u i wife SC CuO-O i i«Ho 52 Mueourr* p«a«ea 5 3 Aerresa Woai Answer on page 33 n X s 9 i tc| Suburban Features
