05/27/13 9:53am
05/27/2013 9:53 AM

Three men were arrested after a fight broke out in the parking lot at 111 Main Street in Greenport early Monday morning, Southold Town police said.

After the fight, which was broken up by police officers around 1:30 a.m., Matthew Gilligan of Flanders and Jesse Maggio of Southold, both 24 years old, were found to be in possession of marijuana, police said. They were both charged with disorderly conduct and possession of marijuana.

John Maniaci, 25, of Yaphank was charged with resisting arrest and disorderly conduct, police said.

All three men were held overnight at police headquarters for a morning arraignment, according to police.

05/23/13 6:00am
JENNIFER GUSTAVSON PHOTO | Riley Avenue School in Calverton.

JENNIFER GUSTAVSON PHOTO | Riley Avenue School in Calverton.

To the Editor:

With graduation approaching, I cannot forget the dedication, inspiration and guidance of specific teachers and programs that tremendously benefited our son, Carlos.

While I have often railed against the unsustainability of the benefits and retirement packages at the expense of the beleaguered taxpayer, as well as the general edge that government workers have over those in the private sector these days, the aviation program provided by BOCES through the Southold School District and specific mentors set the stage for a truly exciting and richly rewarding career start for Carlos.

With over 2,000 flight hours already logged and positions from Guam to Ottawa, including flight instruction, first captain and advanced training of other pilots, he has been able to follow his dream.

An early mentor, Mrs. Madigan at the Riley Avenue Elementary School in Calverton channeled some of his apparent attention deficit issues in kindergarten into model rocket building and launching, which captivated him. Later on, after he made the cut into the aviation program, Mr. Dzenkowski was a role model and mentor.

Because of his and others’ dedication, and Carlos’ interest and aptitude for aviation, Carlos earned his private pilot’s license before graduating and was the keynote speaker at the aviation graduation ceremony. All this helped turn a youth who was not particularly thrilled with traditional academics into a good college student with an ongoing passion for aviation and a dedicated purpose in life.

This is all more than I could ever have foreseen during some of the more trying times early on. So, yes, for some graduates who may not have developed a clear idea of what kind of career they would like, or even what their skills and aptitudes are, I would always recommend looking into government work. But for other, such as our son, who have abiding passions, I recommend first following up on what they’re passionate about.

I’m sure they also have had mentors that they and their families will remember for years to come.

Thanks to the schools and teachers who made it possible for Carlos to embark on a rewarding career. At least for now.

Harry Katz, SOUTHOLD

To read more letters to the editor, pick of copy of this week’s News-Review on newsstands or click on the E-Paper.

05/19/13 11:00am
05/19/2013 11:00 AM

TIM GANNON PHOTO | Joyce Conklin and Jim Miller(right) accept an award from the North Fork Environmental Council as Senator Ken LaValle praises the work of Mr. Miller and Ms. Conklin’s late husband, Bob.

The late Bob Conklin of Flanders and Jim Miller of Southold were honored as “Environmental Champions” by the North Fork Environmental Council on Thursday for their work establishing a fish passage at Grangebel Park.

The rock passage allows alewives and other fish to migrate from fresh to salt water, where they become food for other larger species like fluke, weakfish and striped bass.

Also honored was Kevin McAllister, the Peconic Baykeeper for the past 15 years, who received the “Richard Noncarrow Environmentalist of the Year” award.

The awards were handed out at the Suffolk Community College culinary school in downtown Riverhead.

The Peconic River, like many rivers in the late 1800s and early 1900s, was dammed up in spots to provide power for mills and other uses, cutting off the alewives’ migratory routes, which spawn in fresh water and migrate to salt water.

Mr. Conklin, a science teacher at Riverhead High School, initially would take his students down to the river to carry the alewives over the dam using nets.

But since this solution could only help a limited number of fish, Mr. Conklin in 2000 sought out the help of Mr. Miller, an environmental engineer and the founder of Miller Environmental in Calverton.

Mr. Miller helped set up an Alaskan Steep Pass, which was commonly called a fish ladder, and which helped the fish migrate over the dam from fresh water to salt water and back. But the fish ladder was only a temporary structure.

After a few years, they embarked on a plans to establish a permanent fish passage system at the Grangebel dam.

That system, which was aided by state and federal grants obtained by Riverhead Town, was completed in early 2011, just months after Mr. Conklin died in December 2010.

An estimated 50,000 to 70,000 alewives pass through the rock passageways, officials says. Eels also use the passageway.

The efforts of Mr. Conklin and others were featured on an episode of the television show, Lunkerville, in 2012, and that segment was shown Thursday night.

“It has reached a magnitude beyond our belief,” Mr. Miller said in the video. “We had fantasized that maybe some tens of thousand of fish could possibly migrate. We are now of the belief that it’s hundreds of thousands.  As they migrate out into the bay, they become primary foraging fish for the striped bass, the fluke and the weakfish, and those fish migrate out into the ocean, and the sharks and tuna will feed off the blue fish.

“It could actually impact the entire fisheries on the east coast of the United States.”

Mr. Conklin’s award was presented posthumously to his wife Joyce. She and Mr. Miller also were given proclamations by a number of elected officials.

Mr. Miller said Tim Griffing and Byron Young also should be recognized for their efforts in creating the fish passage. George Bartunek, who worked on the fish passage, said this was what Mr. Conklin loved to do.

TIM GANNON PHOTO | Peconic Baykeeper Kevin McAllister accepts an award from the North Fork Environmental Council at a reception in downtown Riverhead Thursday.

Mr. McAllister works for a private non-profit environmental organization called Peconic BayKeeper.

“He’s a man who has made a dramatic impact on our waterways,” said State Senator Ken LaValle (R-Port Jefferson), who said Mr. McAllister has highlighted the damage done to waterways by cesspools, and helped bring that issue to the forefront.

“The Peconic Bay is a resource people believed was infinite and no matter what we did to it, it would be still be there,” said South Fork state Assemblyman Fred Thiele (I-Sag Harbor). “We’ve found out now that is not the case.”

NFEC president Bill Toedter said Mr. McAllister has highlighted the fact that “what we do on land determines what happens with our waters.”

tgannon@timesreview.com

03/19/13 8:00am
03/19/2013 8:00 AM

GIANNA VOLPE FILE PHOTO | Gerry Hayden outside North Fork Table & Inn, where he works as chef and co-owner.

For the third consecutive year, Gerry Hayden, chef and co-owner of North Fork Table & Inn in Southold, is a finalist for a James Beard award, one of the most prestigious honors in the culinary world, in the best chef in the Northeastern U.S. category.

Mr. Hayden is one of five finalists in the region covering New York and all six New England States. He’s up against Jamie Bissonnette of the Coppa Restaurant in Boston, Joanne Chang of the Flour Bakery & Cafe, also in Boston; Melissa Kelly of Primo, Rockland, Maine and Barry Maiden of the Hungry Mother is Cambridge, MA.

The awards in 59 categories will be be announced during a ceremony at the Avery Fisher Hall in Lincoln Center in New York of May 6.

Founded in 1986, The James Beard Foundation describes itself as dedicated “to celebrating, nurturing, and preserving America’s diverse culinary heritage and future.” It’s named after cookbook author and teacher James Beard, a champion of American cuisine who died in 1985. The James Beard Foundation, which sponsors the annual awards, maintains the James Beard House in Greenwich Village as a performance space for visiting chefs.

Mr. Hayden grew up in Setauket and began working in restaurants in junior high school when he took a job as a dishwasher at a Stony Brook eatery.

In an interview after receiving his second Beard award nomination last year, he said, “When people come out to eat, they expect a show. I don’t want people to come here and say, ‘Oh I could have made that at home.’ That’s not dining to me.”

tkelly@timesreview.com

03/18/13 5:00pm

KATHARINE SCHROEDER PHOTO | Skimpy bathing suits in March? These guys would do anything to help Maureen’s Haven.

On Saturday morning, Maureen’s Haven hosted its Annual Peconic Polar Plunge at The Wharf House at Founders Landing beach in Southold.

About three dozen people braved the chilly waters, plunging into the bay to help raise money for Maureen’s Haven, a year-round outreach providing shelter, support and compassionate services to homeless adults on the East End of Long Island.

03/17/13 2:51pm
03/17/2013 2:51 PM
COURTESY PHOTO | The body of a female gray seal was found on a Southold Town beach Saturday morning.

COURTESY PHOTO | The body of a female gray seal was found on a Southold Town beach Saturday morning.

A local marine non-profit group is investigating a dead adult seal that was found washed ashore in Southold earlier this weekend.

The female gray seal that was found on a Southold Town beach Saturday morning, said Riverhead Foundation for Marine Research and Preservation director Robert DiGiovanni

The adult seal, which was about six and a half feet long, appeared to be underweight, he said. The Riverhead Foundation will conduct a necropsy in the next few days to try to determine the animal’s cause of death, Mr. DiGiovanni said.

COURTESY PHOTO

COURTESY PHOTO

It was once rare to find adult seals washing ashore on Long Island and most of the specimens found were young seals called “yearlings,” Mr. DiGiovanni said.

“We don’t get many adults washing up but we have been getting more over the years,” he said, adding that adults were washing ashore at numerous locations.

Mr. DiGiovanni believes a boom in the seal population is why the group has seen more adult seals bodies on shore lately.

“Their population is growing, it is expanding, and so we’re starting to see adults in areas where once we had only seen yearlings,” he said. “It’s just part of their population structure.”

In addition to conducting a necropsy of the latest seal to wash ashore, the Riverhead Foundation is also rehabilitating more than two dozen animals rescued from the area, including a harbor porpoise, seven seals and nearly 20 sea turtles, he said.

psquire@timesreview.com

03/09/13 9:00am
03/09/2013 9:00 AM

TIM KELLY PHOTO | In a recent photo, Southold vineyard owner David Shanks shows the extensive pruning his vines required.

All Penguin Group CEO David Shanks ever wanted was to have a small area on his property that captured enough sunlight to grow roses and tomatoes. About a year ago, the part-time Southold resident ended up owning a 44-acre farm.

His farm, Surrey Lane Vineyard Orchard Farm, located on Main Road in Southold, was formerly Ackerly Pond Vineyard owned by Ray Blum. Prior to tilling his new land, Mr. Shanks, 66, sought advice from local expert viticulturist Steve Mudd and Cornell Cooperative Extension of Suffolk County in Riverhead to help him jump start his farming plans.

“The people here have been amazing, friendly and helpful,” Mr. Shanks said. “I’m sure I’ve done something wrong, but I’m learning.”

Mr. Mudd described Mr. Shanks as having a fantastic attitude and said his motivation will drive the farm’s success.

“Agriculture, in general, is very frustrating because so much of it is out of your control,” Mr. Mudd said. “He’s hands-on and is a lot of fun to work with it.”

Mr. Shanks — an avid fisher of striped bass, fluke and blackfish — and his wife, Elizabeth, reside in New Jersey and purchased a second home in Southold in 2000 after deciding to move there from their summer place in Bridgehampton.

“I’m hoping it doesn’t get discovered anymore than it has,” Mr. Shanks said about the North Fork, adding he enjoys the area’s quaintness.

Mr. Shanks said that after moving he started to look into acquiring a two-acre farm where he could grow a few grapes, apple trees, vegetables and flowers. Two turned into four, then eight. Ultimately, the Shanks settled on the 44-acre farm. In addition to planting grapes, vegetables and flowers, Mr. Shanks is also growing a variety of fruits, including blueberries, raspberries and strawberries.

“It’s the best thing I could have done,” Mr. Shanks said. “I’m having a good time with it.”

Mr. Shanks said the most enjoyable part of harvesting his crop last year was picking his own tomatoes and zucchini. Using the fresh produce, Mr. Shanks said, he made his own sauce and one of his favorite Italian dishes: zucchini stuffed with ricotta cheese.

“My wife cooked when the kids were little and now I do all of the cooking,” he said as he drove through his farm. “Nothing tastes better than something you pick or fish yourself.”

The property, which he bought in December 2011, includes 17-acres of grapes. Last year, he sold the 40-ton harvest to Wölffer Estate Winery in Sagaponack. Mr. Shanks said his crop will become cabernet franc and chardonnay.

Mr. Shanks said he’s enjoying getting his hands dirty and growing fruits and vegetables. Last summer, he donated most of his harvest to a food bank in Greenport.

This time around, Mr. Shanks said he’s turned his focus to apples.

Before he planted apple trees, Mr. Shanks said he sought advice from Mr. Mudd and Cornell Cooperative Extension. The group recommended Mr. Shanks use a spindle technique to support young branches to accelerate the growth process. He now has 1,800 apple trees and is growing Fuji, red delicious, dandy red and other varieties. He’s currently looking for a market to sell his next harvest, which he estimates will be about 80,000 apples.

In addition to connecting with local agriculture experts, the Brooklyn native is also making friends in the animal kingdom.

While mowing his vineyard last summer, Mr. Shanks said he came across a red-tailed hawk. As he tended to his crops, Mr. Shanks said the hawk stayed perched on a pole and watched over the field like a guard dog.

“He stayed all summer,” Mr. Shanks said, adding his wife gave it the nickname Hannibal the Hawk.

Mr. Shanks said he plans to work more on the farm this year as his company finalizes a merger with Random House. The $5 billion deal is expected to be completed August, and as to his future with the new company he said, “They don’t need two CEOs.”

As his second career as a farmer unfolds, Mr. Shanks said he doesn’t plan on opening a tasting room at his winery, nor is he interested in agritourism, such as hayrides, at this time. Maybe apple-picking in the future, he said. And he’s considering a community supported agriculture program, known as CSA. Maybe a little farm stand in the future, too.

And if Mr. Shanks ever decides to go into the winery business, he’s already got the logo picked out.

“There’s got to be a hawk of some sort on the label,” he said.

jennifer@timesreview.com

02/24/13 12:00pm
02/24/2013 12:00 PM

CARRIE MILLER PHOTO | Stephan Bogardus of North Fork Table & Inn will take his cooking game to the small screen next month on an episode of Food Network’s ‘Chopped.’

If you watch the popular Food Network contest show “Chopped,” you’ll have a local chef to root for in an episode airing next month.

Stephan Bogardus of Southold, chef de cuisine at The North Fork Table & Inn, will appear in an episode set to air at 10 p.m. March 12.

Mr. Bogardus, 25, learned his way around the kitchen working at several East End eateries. The chef, who speaks four languages, originally planned on attending law school, but was not accepted into any good schools, he said. On the advice of another chef, he attended the Culinary Institute of America, graduating in 2009.

Not long after, he made his was back to the North Fork.

Mr. Bogardus said Gerry Hayden, executive chef of The North Fork Table & Inn, recommended him to “Chopped” producers.

The show pits four chefs against each other competing for a chance to win $10,000. The challenge is to take a mystery basket of ingredients and turn them into dishes that are judged on creativity, presentation, and taste — with minimal time to plan and execute — a description of the show reads.

We sat down with Mr. Bogardus this week to discuss his career and his experience on the show:

Q. What would you say your specialty is?

A. What we have here at the North Fork Table & Inn, American cuisine and comfort food. Fresh local ingredients, they naturally display the pristine of the North Fork.

Q. Were you able to bring any North Fork flare to any of your dishes?

A. Absolutely. I like to feel being a native and a local out here, I brought a lot of personality and Long Island pride to the show for sure.

Q. One of the ingredients in the first round was beef tongue, had you ever worked with it before?

A. I make smoked beef tongue here at the restaurant. We purchased all the cows from Russell McCall at McCall Ranch this year, and so every two weeks we received a whole cow, that had the tongue in it. So I always did some kind of cure. I was quite aware of the ingredient.

Q. What was the most challenging aspect of the competition?

A. The timing is really, really hard. I had practiced a couple of times with twenty-minute increments and mystery baskets and things, it goes so much faster when you are in the studio.

It was hands down the most challenging 20 minutes of my life. Not only having to do what they ask you, to put together the best plate against these talented individuals, then there are cameras and lights and cords running across the floor you had to jump over. Something they did in the pantry, they put ingredients all over the place. It’s not all organized and together. There’s a lot of hunting and pecking that you have to do to assemble.

Q. Do you think your young age was an asset, or did it hinder your performance?

A. It was definitely a double-edged sword. It was great because I feel like a lot of the competitors underestimated me, but it was also challenging because my level of experience did not match most others. I would consider myself the least experienced of all the individuals.

Q. How did it feel to be selected as a contestant?

A. I knew I was being considered to be a contestant, but never in my wildest dreams did I think I would be selected. I’m just a 25-year-old from Southold, I never thought I’d be on TV.

It was a life-changing experience. It was truly an honor to be chosen as a competitor. There was really an acknowledgment toward years of hard work and experience, on a national level, which is pretty sweet.

cmiller@timesreview.com