Good Samaritan Nursing Home Fundraiser: Attendees Hungry for a 'Taste'

The in Sayville held its first Taste of Sayville Night on May 4 and to say it was a success would be an understatement.

Obviously, locals are hungry to support a good cause while also getting a nibble of what the restaurants in town have to offer. Within the first 15 minutes of opening its doors, cars were lined up and down the street and the event sold out of its 200 tickets.

While only a handful of tickets were purchased prior to the event, the rest were sold on a first come, first serve basis. And if you weren’t there when the doors opened, chances are you didn’t get to taste all that Sayville has to offer. Kay Porter was also instrumental in organizing the event and getting the restaurants involved.

“Clearly there was a calling for this type of event,” said Gina Irwin, public relations manager for . “We have had an overwhelming response to this first time event.”

The residents of the nursing home were able to choose how they wanted to use the funds raised from the affair. All profits will be used toward new outdoor patio furniture and touch screen computers.

Thirteen restaurants in the Sayville area as well as , and the kitchen of Good Samaritan Nursing Home participated in the event.

“This has been a great event – we are going to have to try for an even bigger venue next year,” said Christine Schomberg, director of Good Samaritan Nursing Home.

Here are some of the tasting menus provided by Sayville’s eateries: was serving cocktail meatballs with different topping sauces, while was dishing out penne with chicken, sundried tomatoes and artichokes in a lemon white wine sauce. owner Erin Nicosia was slicing up her homemade cheese offerings, while Loughlin Vineyards was pouring glasses of their local wines.

The was serving five cheese macaroni and cheese and pulled pork sliders. The kitchen staff from Good Samaritan Nursing Home was offering up beef Wellington, sesame chicken and amaretto cheesecake with a brownie bottom and fresh whipped cream. had chicken chili while Crickets donated a tray of its chicken wings. Stop & Shop donated a sheet cake for the event and chefs were on hand to serve rice balls and tiramisu.

staff was dishing out baked clams and paella, and next door chef Brian Shuren was serving braised short ribs with horseradish whipped potatoes. Guests were raving about vegetable lasagna and chicken meatballs. For steak lovers, was carving prime rib served with a cabernet demi glaze.