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The Staaten is open for catered affairs. But when will its restaurant reopen for lunch?
Updated May 07, 12:54 PM;
Posted May 07, 12:54 PM
The Staaten is back in action for catering but the restaurant, normally open for lunch, will not resume service until the fall. (Courtesy of John LiGreci)
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STATEN ISLAND, N.Y. With Memorial Day a few weeks away, Army veteran Lee Covino said it felt good to be back at the The Staaten for United Staten Island Veterans Organization (USIVO) functions. He and the group wanted to make sure the West Brighton catering hall felt the love and they honored its LiGreci family owners with a plaque at its Night of Honor earlier this week.
Watch: What The Staaten looks like as catering halls reopen | The Dish
Updated Mar 16, 2021;
Posted Mar 15, 2021
Greetings from a newly renovated Staaten in West Brighton. Left to right is manager Islam Duraku, Jack LiGreci, Gary LiGreci and John LiGreci. (Staten Island Advance/Pamela Silvestri)
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STATEN ISLAND, N.Y. Will The Staaten bring back the restaurant portion of the catering hall? What happened to party hosts’ deposits during the pandemic? And when will we see those famous fried zucchini sticks again at the Forest Avenue catering hall?
Reunite with Jack LiGreci and the familiar family and faces of the storied banquet facility as we enjoy a little chat and a few laughs. Fans of the venue reached out from around the borough and even from Florida to share some nice words with the group.
Catering halls resume parties after a year of mostly silence. But what will they look like? | Pamela’s Food Service Diary
Updated Mar 16, 2021;
Posted Mar 16, 2021
Fried zucchini returns to The Staaten as it reopens this week in West Brighton. (Staten Island Advance/Pamela Silvestri)Pamela Silvestri
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STATEN ISLAND, N.Y. With no parties, catering hall owner Jack LiGreci of The Staaten has been walking a lot, hitting Clove Lakes Park pretty much daily for a four-to-five-mile stroll. But his routine should be changing this week, as restrictions on catering ease up.
At this moment banquet facilities can hold up to 35% capacity or 150 guests and, come Friday, up to 50% capacity. There are mandatory temp checks in place, contact tracing and crowd controls.
From now through March 17, a corned beef in every pot | Pamela’s Food Service Diary
Updated Mar 08, 2021;
Posted Mar 08, 2021
Corned beef and cabbage from Call It A Wrap in West Brighton (Staten Island Advance/Pamela Silvestri)Pamela Silvestri
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STATEN ISLAND, N.Y. In light of the would-be Forest Avenue parade on Sunday, March 7, readers’ recent emails have focused on corned beef and Irish soda bread memories and recipes. Thanks for the correspondence and, as a result, today we’re going to tackle the meat portion of this St. Patrick’s Day food discussion.
Years ago there was a butcher named Frank on Manor Road. And he crafted a spectacular corned beef. Seeing the process was a lesson on exactly what the “corned” meant on the beef. The product comes from a brine, water in a barrel salted heavily so as to pickle a brisket and make it buoyant.