Long Island Food Critic

More than 900 food and wine enthusiasts feasted on the finest foods, desserts, pastries and wines served in the Long Island/New York metro area at the 16th Annual “Evening of Good Taste” culinary extravaganza. Held at the Crest Hollow Country Club on March 9, the event raised $125,000 in support of South Nassau Communities Hospital’s Comprehensive Cancer Program.

“The primary ingredients for the success of the evening are the enduring support of South Nassau’s administration, sponsors, my culinary arts colleagues and the selfless efforts of the members of the event planning committee” said Stephen Bello, C.E.C., C.C.A., A.A.C., South Nassau’s award-winning executive chef, who founded the event. “Evening of Good Taste fulfilled its mission of showcasing the region’s culinary artists while supporting the growth of South Nassau’s Cancer Program as well as protecting the health and wellness of the environment.”

The event’s goal to reduce its “carbon footprint” is in support of South Nassau’s “Green Team,” which is responsible for planning, implementing and sustaining the hospital’s “Green’s My Scene” initiative. Launched last year, the initiative proclaims that preserving the world’s natural resources is the responsibility of every individual and supports South Nassau’s belief that a healthy, vibrant environment is vital to its mission of safeguarding the health and wellness of the residents and communities it serves.

To achieve the goal of reducing its “carbon footprint,” stationary and marketing materials, from invitations and return envelopes to the journal, were made with recycled paper; floral arrangements and table center-pieces used eco-friendly flowers that were grown organically and had no dyes; a re-usable, organic shopping bag was given to attendees and participants; and bio-degradable plates and glasses were used to serve food and beverages.

Held annually, “Evening of Good Taste” showcases the very best foods, desserts and wines in the region and serves as an official competition to determine the top culinary artists and vintners on Long Island and the New York metro area as judged by a team of certified executive chefs from the tri-state region. The competition has divisions for schools, restaurants, vintners, bakeries and ice sculptors and awards are given for appetizers, entrées, desserts, overall table presentation, bread, pastries, decorated cakes, wine display and vendor display.

The results of the competition are as follows: People’s Choice Award – Babylon Carriage House; Restaurant Division – Appetizer: Butterfields (Hawaiian Marlin); Entrée: Babylon Carriage House (Rabbit); Dessert: Butterfield’s (Apple Financier); Overall Table Presentation: Seawane Country Club; ACF Gold Medal Restaurant: Butterfields; Ice Carving – Empire Ice Carving; ACF Gold Medal Bakery: Baking by Design; Bakery