Bedell Cellars

36225 Main Road Cutchogue, NY 11935

(631) 734-7537

This past Sunday, I went out to the east end of Long Island to “wine country”. It is no Napa Valley, California by any means, but it’s close by and a fun day trip. The purpose for the trip was to pick up Scott’s wine order from the Bedell Winery. I was up for nice Sunday drive, a cold glass of wine, and a bite of cheese. We were also meeting another couple that lives out there.

Our first stop was Bedell Cellars in Cutchogue. This is where we would pick up Scott’s wine and meet Gary and Jenitha. We have all done the wine tour thing together before but have not seen each other since the Covid nightmares. I was looking forward to seeing them again. When we arrived, Scott ordered everything off the charcuterie menu and had it brought to the table, where we sat right on the edge of the patio looking out onto the fields of grapes. The view was breathtaking. 

From left to right Scott, Alison, Jennifer, Me, Gary, Jenitha

Scott ordered two bottles of white wine. One was the Bedell’s famous Viognier and the second was a lovely Pinot Gris. Just as the wine arrived, so did Gary and Jenitha. It had been well over a year since we had seen Gary and Jenitha, and as always, they looked amazing, all tan and fit. It felt a little like a family reunion with people from a faraway state, like Florida. Now there were six of us. We were all ready for a relaxing and enjoyable afternoon of sipping wine and munching on snacks. The first snack was a bag of this really cool heirloom popcorn called Pipcorn.

The Bedell charcuterie menu has a nice selection of cured meats including salamis and prosciutto that quickly came to our table. In addition, we now had cheese and crackers to go with it. They also have the smallest jars of fig jam I have ever seen. I’m laughing now to myself just thinking about it, as my last fig jam post was with grilled cheese, and that was only yesterday.

The weather was warm with a nice breeze keeping us cool. It could not have been better, unless I was on a boat and was being bobbed gently up and down by the waves splashing again the side of a boat. The breeze just added to the perfect day. We sat, talked, and drank wine while we snacked. Soon, the crowd started to arrive and so did an oyster company with fresh oysters on the half shell. Scott wasted no time in seeing if we wanted oysters next. Alison and I jumped at the chance for fresh oysters. Scott returned, announcing the oysters would soon be here. Then, he asked what wine we wanted next. We all agreed that the Viognier was the way to go.

The oyster woman was at our table just as the next bottle of wine arrived and was placed in the ice bucket. She had more than oysters with her; Scott also ordered us the shrimp cocktail. The oysters were small and looked very appetizing. I was far too busy now chatting and eating to take pictures. UGH, please forgive me. Jennifer ALWAYS makes a face when I start taking pictures of my food. Then I feel bad taking too many photos. I feel like I am making everyone wait to eat while I snap shots of what is on the table. Almost as soon as the oyster woman left, I dug right in and had an oyster on the half shell with Alison. I used just a bit of the cocktail sauce on mine while she used some kind of mixture vinegar and shallots that came with the oysters on hers. The Oysters were off the CHAIN! Then, I had to have a shrimp after Gary said how good they were. They were cooked perfectly and the cocktail sauce was good as well. The cocktail sauce was spicy with just the right amount horseradish and tobasco. Yum. Although, I could ALWAYS use more horseradish in cocktail sauce. Alison thinks I’m nuts when I use that much horseradish. After the shrimp, and a sip of wine, it was back to a perfectly shucked oyster. This time, Alison convinced me to try the vinegar and shallot stuff on top. It was really good! It all went so well with the Pinot Gris wine. I totally recommend getting oysters at Bedell if they are there when you are. Bedell does not shuck the oysters themselves; it was a local outside company. I wish I got their name. Maybe I should call Bedell and ask. The oysters were that good!

Our next stop was the Jamesport Vineyard. We went here mostly for the food and the estate Riesling orange. They have a wood burning pizza oven and the handmade pizza looks like it would be amazing. However, we did not get pizza. We ordered warm olives and the Burrata over salad greens. The olives were very good and the Burrata was yummy! It went with the wine perfectly.

The last place, yes, we hit three vineyards, was The Sherwood House. We came here for something they call a white merlot. The wine’s full name was Oregon Road White Merlot and it had that salty taste, but other than that it was very good. The flavor profile changed when I had the potato chips with it.

Now, about the all these Long Island wines: Bedell and Raphael vineyards seem to be the only two wineries I have found so far that do not have the “Long Island Salty Taste” that I do not like. At Bedell, I particularly like the Viognier, and their other white wines and rosé are very good as well. I keep a few bottles on hand just in case company comes over. When it comes to that distinct Long Island taste that I do not like, at our last stop, a young man put it this way: “it is a salty taste, perhaps from us being so close to the ocean.” Yes, that makes sense now! Here, at our third location, we were eating the local potato chips and the wine was MUCH better!  

By now, Jen was in excruciating pain. She had been a real trooper not to complain, but it was time to get her home and put some ice on her back. Thank god there was none of the usual east end traffic heading back to New York City. We were home in record time, about an hour and a half, as Jennifer drove trying to avoid all the potholes and bumps on the Long Island Expressway.

Even though I drank way too much, I didn’t wake up with a headache and Jennifer managed to put up with my chatty drunkenness. A good time was had by all and I am looking forward to seeing Gary, Jenitha, Scott, and Ally soon for our next wine tasting adventure.

If you live in Manhattan or right here on Long Island, it is a nice limousine ride out here. The wine isn’t bad, but really come for the food, atmosphere, and the friendly people. Thank you EVERYONE for a super fun day!

Until tomorrow’s post, be well, drink well, and enjoy life!

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Good morning everyone, it’s Sunday here in New York and I’m writing tomorrows post, so happy Monday. Last night we went to Scott and Alison’s for dinner where I prepared grilled cheese sandwiches. We could not just have any plain old grilled cheese sandwiches so Jennifer suggested some “fancy pants” grilled cheese sandwiches. She didn’t want my traditional Wonder Brand white bread that has been in existence since 1921. Nooo that’s not “Boujee” enough . She wanted fresh baked artisan bread that goes stale the next day. So off to Panera bread I went to buy fancy bread. Next was there was the issue of cheese. Good old American cheese was just not going to fit the bill. So I went to Uncle Giuseppe’s Market for sliced cheddar cheese. Then she wanted bacon on it. MMM yes bacon. SO while I was at Giuseppe’s I got bacon. Wait, that’s not all. There was one more secrete ingredient she wanted in her grilled cheese.

Ever since Sam, remember Sam? He was my original editor before the wonderful and talented Juliana agreed to be my editor. Now Sam agrees to write the occasional article but could not stand correcting my spelling and grammar errors any longer. Anyhow, ever since Sam started making these marvelous charcuteries with fig jam now Jennifer loves the stuff. So to top off the chilled cheese and send it over the top she wanted fig jam on it. She has has very good taste but just does not enjoy cooking as much as I do. SO I picked up a jar of fig jam as per her wishes. I also could not forget to get a pound of butter. Then is was off to our friends house to “grill”. We made one more stop on the way that I will get to a bit later in this story.

When we arrived they had prepared a large pot of split pea soup. That is now two days in a row I’m eating soup in July in New York if your keeping tabs. Once again, lucky for me their Air-conditioner was working well!

I headed right into the kitchen. This is where I am most at home. I unpacked my groceries and started cooking. Alison’s stove has a built in cast iron grill. I turned on the grill to low and let it warm up. I soon discovered that the burner located underneath the grill didn’t go all the way to the front. The back of the grill was way to hot and the front was cold. I discovered this only after I started cooking the first batch of grilled cheese. I quickly had to turn my grilled cheese 180 degrees to keep half of it from burning and cook the other half that was uncooked.

Figuring out grill was not as much of a problem as getting it low enough not to burn the bread before the cheese melted in the middle. Alison assisted me in getting the flame as low as it would go. There was a sweet spot between high and the off position. Instead of between high and low, who knew?

The grilled cheese procedure went somthing like this. I put a big ass piece of butter on the grill to melt. Even before the butter was completely melted I put a piece of the artisan sour dough bread, that was sliced thickly at Panera, on top of the butter. Then I put on two slices of cheddar cheese on top of the bread. Then I added the bacon across that and added two slices of American cheese on top of that. Then came second slice of bread. Before I could add the last slice of bread I had to add a smear of fig jam to it. Then it went right on top. The fig jam facing the cheese. I let it cook on LOW checking on how brown it was getting. Then I moved it to the side to make room to put MORE butter on the grill. I then Flipped the grilled cheese over and placed it in a pool of sizzling, but not brown, butter.

Scott of course paired the grilled cheese with a white wine but I could not drink. I had to drive home as Jennifer was in so much pain with her back but I’m sure it went well as it always does.

After dinner was dessert. I stopped at A & G bakery with Jennifer on the way to Scott and Alison’s to pick up something for dessert. Jennifer came inside with me so I didn’t over do it. I stuck with a simple small strawberry short cake. This is one of my favorite Long Island Bakeries. The A & G bakery is located on Deer Park avenue in North Babylon. Unfortunately there aren’t many bakeries like this anymore. They are all getting pushed out by the supermarket ones and the baked goods in most supermarkets I don’t think compare. Well long story short, the cake was very fresh and delicious and the company fantastic.

Until tomorrow, eat well, live well, and be happy and healthy!

The Drunken Chef (Russ)


Onsen Shushi

597 Montauk Highway

Oakdale, NY 11769

(631) 567-1688

Friday for lunch, six people ordered take out from Onsen Shushi in Oakdale and I went to go pick it up.

I had the three-roll lunch consisting of the spicy tuna roll, Alaska roll, and shrimp tempura roll. It also came with Miso soup and salad for $13.50. I started with the miso soup. Luckily for me, my office air-conditioning is pretty high so eating soup on a hot summer day at lunch time was not a problem. Next, I tried the Alaskan roll. There was salmon and avocado in it. It was very good. I had the Spicy tuna roll next. It included some “crunchies” in it and was very tasty. Then, I had the shrimp tempura roll. There was shrimp tempura, avocado, and red leaf lettuce in it. I suspect there was just a bit of sand on my red leaf lettuce. I tried two pieces of this roll and both had a gritty texture like a clam with sand in it. A coworker of mine had the same exact order as mine and he had no issue. Therefore, it was only my one roll that had this issue.

Two people ordered the two-roll lunch. They choose the tow California rolls, a Tokyo roll and a shrimp tempura roll. No issue with the shrimp tempura roll in that order. My boss ordered the three-roll lunch special too. He had the California roll, Boston roll, and fried sweet potato roll. He loved his lunch.

The last order was a three-roll lunch special and it included a Boston roll, spicy tuna roll, and a fried sweet potato roll. All delicious.

I ate most of the sushi but could not finish it. Lastly, I ate my salad with ginger dressing. It was good too.

Although I had an issue with the one sushi roll, I understand shit happens. Since no one else had an issue, I will try them again.

The only thing missing was a bottle of Bluefeld Riesling but we were still at work, so that will have to wait until my next sushi adventure!

Until next week, be well and be happy.

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Last night was boneless buffalo wings. Getting the bones out of those little chicken wings is the hardest part of the is recipe. Kidding! They are chicken breasts that have been cut into strips. Here is the recipe:

Buffalo Chicken Wings (boneless)



2 boneless, skinless, chicken breasts cut into 1½ inch strips

1 cup flavored breadcrumbs

½ cup all-purpose flour

2 large eggs

3 tablespoons water

Vegetable oil


1 cup Franks red hot

½ stick salted butter

2 tablespoons Sweet Bay Rays original BBQ sauce

1 tablespoon original Cholula hot sauce

1 tablespoon honey (optional)


Preheat oven to 350 degrees. In a medium size bowl add water to eggs and beat with a fork eggs until evenly blended and pale yellow. Slowly add flour to eggs mixture. Eggs mixture should be the consistency of thin pancake batter, adjust flour or water as necessary. If you have not done so cut the chicken breasts into 1½ inch strips. Add chicken strips to egg mixture and coat evenly. Now coat chicken with bread crumbs. Let chicken stand while heating a ½ inch of vegetable oil on medium high heat to 350 Degrees (in other words HOT oil). Once the oil is hot CAREFULLY add the chicken using tongs. That oil is hot! Turn chicken over when a nice even deep brown and cook on the second side. Don’t over crowd pan with chicken or it will take too long to brown and you wind up with greasy chicken.  Remove cooked chicken to a jelly roll pan or cookie sheet lined with paper towels. Don’t forget the paper towels or again you will wind up with soggy chicken. Place the first batch in the preheated oven. Turn the oven off. We are just trying to keep the chicken warm while making the next batch of wings.

            Once all the chicken is cooked and in the warm oven. Make the sauce.  In a small pot add: Franks red hot, butter, BBQ sauce, Cholula sauce and honey. Heat buffalo wing sauce until all the butter is melted and sauce just begins to simmer. Don’t over heat the sauce.

            Serve with:  Marie’s blue cheese dressing, celery sticks and carrot sticks. Match with: Sam Adams – Larger, Oktoberfest or Porch Rocker

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Till we meet again be well, be happy and have fun!

The Drunken Chef (Russ)

Sausages and Salads

Yes, I have been cooking. Making salads like I said I would. The last one just had on it a Vinaigrette Dressing. If you can get Olive Garden salad dressing near you, buy it.

Below is what I made for dinner. It is a Buffalo Burger with provolone cheese, lettuce, tomato, and a good blue cheese dressing. That’s Greek salad on the side.

Until tomorrow be well, be happy, and be healthy.

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You have already learned: How to make Hamburgers. Now with that in mind, we start getting fancy. The first step in fancy burgers is cheese. I add different cheeses. On my buffalo burger I add Provolone.

BEFORE you put that hamburger on the grill to cook it you will need a few things. Wash some lettuce. It can be either iceberg or romaine. Next slice a tomato. Last slice some Pickle. Okay, now we make the sauce. Click here for the recipe: Buffalo Wing Sauce .

Now go cook that burger! Add the provolone cheese just before its done and melt it on by closing the lid to the BBQ. Now put it on a bun. Pour over the top of the burger the sauce. Then add lettuce, pickle, tomato, and some blue cheese dressing on TOP! Just eat and enjoy!!

Try this with one of my turkey burgers in the fall or a Veggie burger!

Until we meet again be well, sleep well, and drink merrily.

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The Drunken Chef (Russ)



Cruet Bottle

Measuring spoons


1       cup Filippo Berio olive oil (yellow label)

¼      cup Modennaceti balsamic vinegar

2       tablespoons water

½      teaspoons lemon Juice

½      teaspoons sugar

¼      teaspoons Gulden’s Spicy Brown mustard

1/8    teaspoons garlic powder

1/8    teaspoons onion powder

1/8    teaspoons parsley

1/8    Salt

1/8    Black Pepper


Add dry ingredients to a cruet bottle. Add vinegar, water, olive oil and lemon juice.  Shake well.  Let stand for one hour for best taste. The balsamic vinegar can be swapped out for red wine vinegar for a completely different taste. That would be called RED WINE VINAIGRETTE. The mustard besides adding flavor acts like and emulsifier to help the oil and vinegar mix together better. They will still separate again and the dressing should be shaken just before it is served or poured over the salad.

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I did go into the city (NYC) to see the Van Gogh Experience. We hired a car to drive us back and forth which eliminated some stress. However, Jennifer is still in a lot of back pain and I was worried about the drive and all the walking around. The drive went okay and the driver was really good about trying to keep the ride as smooth as New York streets today will let you.

When we arrived, we were dropped off right at the door. That was perfect. We also walked right in. There was no long line to stand in and wait, which was also good. When we all got inside, Jenn managed to walk and stand around for a little while before the pain became too great. The nice people at the show quickly got her a chair to sit down. She sat for about an hour until we were all ready to leave and go to lunch. I had hoped there would be lots of restaurants close by, but unfortunately the South Street Seaport was a mile away.

When we left the Van Gogh Experience, we started for the South Street Seaport, but after watching Jennifer walk for only a short time, realized she would never make it all the way there. We turned up Rutgers Avenue and found ourselves in the area of China Town. “YUM”, I thought, but my hopes were soon dashed. None of the restaurants close by were open for dine in eating.

By the time we hit Canal Street, Jennifer could no longer walk and she sat down on a stoop in pain. I made the decision to car the driver and give up on lunch. Jennifer felt horrible not just because of her back now but before she was keeping everyone from having lunch in the city. I felt terrible too seeing her in so much pain and now upset over not be able to walk.

When we came home, she laid right down and took more pain medicine. We all went to Panera. I do enjoy their coffee at least. Maybe next time I go into the city I will have a better food adventure for you.

Now I will switch gears and tell you about lunch at work yesterday. I decided to make Caesar Salad with grilled chicken for my next meal.

First, we need to start by marinating some chicken. It was an early morning trip to the market to get what I needed. Luckily, I remembered two cutting boards and a zip top bag. One cutting board for chicken and one for salad. You will see what the zip top bag is for soon.



Vegetable peeler

chef’s knife

cutting board





The ingredients include chicken and a marinade. This time for fast and easy, I am using a premade Italian salad dressing. I will do this before my day starts at work and marinate them until lunch time. Then all I have to do is grill them quick, cut them up, and add them on top of the salad.


Trim and slice the chicken breast in half so they will cook evenly. I cut them length wise. I added them to the marinade in the zip top bag. Then into the fridge to marinate for 5 hours (over night work have been better) .

Grill the chicken on high, turning to keep from burning. Overcooked chicken is dry, so I carefully test with my instant read thermometer to make sure they aren’t overdone. Then, I bring them inside to rest. I now slice them into LARGE chunks. They are placed on top of the salad at the end.



The ingredients for for the salad are romaine Lettuce, cucumber, tomatoes, seasoned croutons, and Caesar Dressing. If you use a bottled salad dressing, I recommend Marie’s. It’s usually found in the refrigerated section of the produce aisle. I like their Blue cheese dressing too.


Chop the lettuce and add to the bowl. Peel the cucumbers using a vegetable peeler. Next, dice cucumber as shown into bite size pieces. Add cucumber to the bowl as shown below. Dice the tomatoes and, yuppers you guessed it, add them to the bowl. Now add the dressing. For this size salad, I used a whole jar of Marie’s salad dressing (not enough time to make it from scratch today).

Plate ad top with grilled chicken

Enjoy the cool refreshing salad for lunch of dinner! Until next time, Eat well, be happy and stay healthy!


I still make breakfast sandwiches when I’m in the mood. I don’t usually eat much for breakfast anymore. I just thought you might like this quick glimpse at a basic breakfast sandwich. This one is ham, egg, and cheese on toast. When I ate more as a teenager, this was turned into a club sandwich. The ham and cheese between two slices of toast, and then two eggs and another slice of toast on top. I might even add a bit of salt, pepper, and ketchup to make super messy with eggs over easy.

Enjoy with coffee or juice.

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Welcome to Tuesday. Yesterday, I made a chopped salad for the crew at work.


Double bladed mezzaluna chopper


3 heads Romaine Lettuce

1 bag of baby spinach

2 cucumbers

1 can of chickpeas (drained and rinsed)

1/2 can black olives

1/2 red onion

Salad dressing (ranch)


Coarsely chop romaine lettuce and add to bowl. Add baby spinach to bowl. Peel and slice two cucumbers and add to bowl. Add chickpeas and 1/2 can of black olives. Add 1/2 of chopped red onion to bowl. You can add the dressing now or wait and add it later.

Using the Mezzaluna chopper, chop the salad against the bottom and sides on the bowl. Turn the bowl and mix the salad together as you chop. Try and get the salad to be all the same small size pieces. They should about the size of a small fingernail. Do not over chop. Add diced chicken on top. Finish with a swirl of dressing on top.

Plate, dress, and enjoy….

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