Long Island – Kirby's Culinary Crawl

Usually when I travel it is by car but due to unexpected events I now find myself a frequent flyer. I have flown back and forth between S.C. and N.Y. at least 4 times in the last 2 months and each time I fly I get better at it or more prepared at least. On one of my flights, the turbulence was so bad I found myself sweating perfusely and praying to the big guy to please not let the plane go down. The plane was shaking so bad that the drink on the tray table beside me went flying. Good thing my neighbor had sharp reflexes. One time when I was flying a long time ago, I had to exit a plane and jump down an inflatable slide while it was still on the tarmac. Good times.

I do understand flying is a necessary evil, especially for this trip. It’s just about impossible to drive when you only have 2 days and you are 13 hours away from your destination. But believe me, if flying was absolutely not an option I would’ve driven and made it work. Some people are worth making the effort. For my Donna June I would travel to the ends of the earth, barefoot, over hot coals and broken glass if that’s what it took to get to her.

For you see, Donna’s mom has been diagnosed with early onset dementia. Donna is staying with her temporarily until her new home is ready for her in Pennsylvania. Donna’s sister Suzanne and her husband Pete are building an apartment in their home so that mom can go live with them being she is unable to stay alone any more. I can’t even begin to express the admiration and love I have for Suzanne & Pete, along with their daughters Amber & Alyssa, for opening their home and hearts to allow mom a safe place to live and being willing to make the necessary changes to make that possible. They are pretty amazing people and I am very lucky to call them my family.

Until the apartment is ready and mom’s house in NY is sold Donna is staying with her and has been there since the end of January. Hence, me flying so much. I probably should’ve gotten one of those credit cards that you get travel miles for but I dont anticipate flying much after mom moves to Pennsylvania.

The drive there is a lot nicer than the one to NY. I like to take I 81 being it is very scenic and takes you through the mountains. Also there is no going through NYC. Even though I was born, raised and learned to drive on Long Island I get little pangs of anxiety when I go back and have to drive. Southern State Pkwy, LIE, even Sunrise Hwy all make me yearn to go back home to SC. Regardless, I prefer to drive.

So that’s it. If I had my choice I’d drive everytime. For all of you out there in cyberspace that fly, I wish you safe travels with clear skies.

Nobody in my immediate circle likes calamari. I love it but it has to be cooked just right, if not it is too chewy. I had to drive over 800 miles from my home in Cayce, S.C. but I found the ultimate calamari at Gregorio’s in Massapequa, N.Y.. Gregorio’s is owned by Greg Cellucci. Gregoriospizzeria.com If I still lived on Long Island I’d be eating at his restaurant at least twice a week. Donna’s step sister Donna and her husband Ritchie (Greg’s father) treated us to the most delicious lunch at Gregorio’s on Wednesday.

We were started out with a basket of fresh bread on the table which consisted of garlic knots and sesame rolls. The sesame rolls were crusty on the outside and soft on the inside, served hot so the butter melted as soon as it hit the bread.

For appetizers we chose baked clams and of course, calamari. The baked clams were served whole in their shell with minimal breading so you could really experience the flavor of the clam. Drizzled over the baked clam was what tasted like a garlic and white wine reduction. A squeeze of fresh lemon was the final touch prior to devouring these clams. My mouth is watering while writing this because they were really JUST THAT GOOD!

I was so tickled that Donna, Ritchie and even mom shared an order or calamari with me. The batter used was not a heavy breading it was light, almost reminiscent of a tempura consistency. The marinara sauce served with the calamari was the perfect accompaniment. It wasn’t too heavy and didn’t mask the flavor of the calamari.

For the main dish I asked Greg’s recommendation, in which he suggested the Fusilli Florentina and so that is what I ordered. I am so glad I did. The Fusilli Florentina consisted of corkscrew pasta with chicken, baby spinach in a pink cream sauce topped w/ fresh mozzarella. Yes, fresh mozzarella! It is made fresh on the premises and boy does it make a difference in every dish served at Gregorio’s.

Mom chose the chicken francese off the menu. There was no need for a knife to be part of the place setting being the chicken was so tender she cut through it with her fork. The wine and lemon sauce was fragrant, smooth and unforgettable.

Donna’s all time favorite pasta dish is linguini with clam sauce. White clam sauce that is. As soon as I saw that on the menu I knew that’s what she’d pick. She absolutely loved it!

I have yet to find an restaurant in South Carolina that serves italian food like this. Actually, not many in N.Y. have lived up to Gregorio’s food. I highly recommend you going if you haven’t already been.

Kirby's Culinary Crawl

Category: Long Island

To fly or not to fly….

Finally I get my calamari!