Crews battle wildfire in Vineland

Fire erupts at cooking oil recycling facility in North Arlington

Police: Queens man cited for driving 125 MPH in street race on LIE

Wind, warmth and mostly cloudy skies in New Jersey

Near record warmth today, but less heat for Easter Sunday in the Hudson Valley

Brooklyn Bike shop goes extra mile for community

newyork

Emily Knapton

MainSt7AML418_2025-04-18-07-24-05

Well here we are. We made it to Friday. Time for Main Street, Connecticut, a chance to showcase our local towns and cities and all they have to offer. This week we're in the city of Norwalk. News 12 Connecticut's Mark Sudall is at the Shop right for us. Mark, what you got? Well, Becky, we're getting ready for the holiday weekend. We are here with chef David Singari. What do you got here for? Oh, it's unbelievable. We got some lamb, we've got some ham, we've got some sprouts. No doubt it's going to be a good Friday. It's going to be a great Easter. Let's go, Norwalk. Let's do this. Let's go. Let's go. Let's do this. All right. So tell me now, what tips do you want people to know and make it easy for them? Well, first thing, make a list, figure out what you're going to do. Ask for help. Have people bring aside. Have people bring a dessert, a salad. It makes your life so much easier that day. You can enjoy your guests. You can enjoy the day, right? Have to do it. Create a list before you come into the store. Make sure you know what your menu is, so you're not veering off and changing, and that just creates havoc and you spend a lot more money. We like it when you do that, but try not to do it. Try not to. Yeah, if you shop at our stores over the course of a week, spend $400 you get a free hand. Not bad. So value right there, absolutely take advantage of it. What you have a you have a tip too about uh you know, your oven's going to get a little busy with all these right, everybody, everybody has that issue with oven space on the holidays, so. Nice little cheap trick. Do the largest things first, whether it's a ham, whether it's a casserole, whatever it is. Take it out of the oven when it's at temp. Cover it with foil and put it into a cooler. Cover it with a towel. Close the cooler. It will stay at temperature for at least an hour. Coolers are not just to keep things cold. They also keep things hot. Don't bring the cooler in from the garage. Keep it in the house before you put that in there so it's nice and warm, but it saves you a ton of time and a ton of space. Now you've got some, you know, obviously staples here, but things that, you know, maybe people don't think about, you know, it's berry season as well. Well, yeah, definitely shop local, chopped seasonal, asparagus is in season. Look at these Brussels sprouts. They're beautiful, gigantic. Those are in season, berries, strawberries, blackberries, blueberries. And you know, I always say grab some of the pre-made stuff. The amount of chefs, you know, 18 chefs and 150 cooks that are making this stuff every single day from scratch, 100% roasted, roasted potatoes, carrots, green beans, sweet potatoes, that just makes your life easier because you don't even have to deal with the prep, the clean, the. Whatever. Just let us do some of it for you. Somebody else is hosting, you're going over, bring over some flowers floral floral apartments are amazing. Yes, no question about it. Pick up va done. Makes everything that much more beautiful. David, thank you. Oh my God, let's go. Let's go. All right, thank you so much. We're you're ready for the big weekend. We'll be back with you in our next hour. I love it. Thanks. And tell chef David that's a great tip about the cooler with the towel. Yeah.

https://vod.prod.alticeustech.com/transcode/d5ee1968-af0a-4696-802a-0cefc29839db/d5ee1968-af0a-4696-802a-0cefc29839db.transcribe

mARk8aml418_2025-04-18-08-21-31

Well, we made it to Friday. Time for Main Street, Connecticut, a chance to showcase our local towns and cities and all the things that they have to offer. This week we're in Norwalk. News 12 Connecticut's Mark Sudall is at Steve's Market with more for us, Mark. Hey Becky, yeah, we're going to be talking about everything Greek here as we get ready for Easter. We're right on Main Street here in Norwalk. Phil Kay is with me this morning, and he holds some still holds some of the soccer records that Brian McMahon went to Harvard in 1972 when he was going to college. His dad asked him to help him open up this amazing market. You have some religious items here you sell as well. Tell us about these. Well, icons, well, this, this particular, uh, thing here is what we do is we put a charcoal. A piece of this charcoal in here. We light it and then we put incense on it. There are different uh fragrances uh you could use. Uh there's gardenia, there's lemon, there's rose, uh, depends on your, your, your, your taste, basically, uh, and what you do is you walk basically around your house. And, and you bless, uh every room. uh, you make the sign of the cross as you're walking. Uh and uh it it comforts you and it's a thing that Greeks value a lot. Every household, every Greek household has one of these in one form or another, maybe bigger, maybe this size right here. We also have what's called an icon screen, that's this right here. Some people use the oil lamps like this one here, or this one. You pour oil in here. First you put water, a little bit of water at the bottom, and you pour oil up to almost the top and then we have the wicks. That you put in there to light it now, Phil, I apologize. Tell me about some of the food. Of course, you know, we always think about the food lava gros, but, uh, yes, what have you got here? Well, we've got a, a variety of uh of uh sweets. Uh, these are called culurraca. These are basically butter cookies, uh, and, uh, yesterday we had the fortune of getting some homemade, uh, cookies, uh, culraa. Uh, also, and we, we got, uh, some, some which are a little bit with, uh, with honey in them, uh, the, the pastry which is called revani, this particular one is called revani, and we also have a walnut cake and that has honey in it. They both have honey in it. The honey is great, especially I know most of, uh, the viewers here are probably gonna be more interested in what, uh, what are the, uh, baklava and taifi because everybody knowscataifi and baklava. These are the uh curabbiedes Currabiedes are powdered cookies with almonds in them. They're a little on the crunchy side, but people are absolutely love them. That's the powdered ones. Phil, I thank you so much for the time. It is a pleasure to talk to you. The pleasure is mine. He's got the lamb going. He's got everything all ready for Easter, Becky. Good stuff. Oh, that sounds great. Thanks so much, Mark.

https://vod.prod.alticeustech.com/transcode/189d095f-b7a8-4364-ac6b-2dc1aa544770/189d095f-b7a8-4364-ac6b-2dc1aa544770.transcribe

News 12 is checking out activities in Norwalk ahead of Easter this weekend.

Main Street Connecticut: Easter happenings in Norwalk

News 12 is checking out activities in Norwalk ahead of Easter this weekend.

More Stories

Crews battle wildfire in Vineland

Fire erupts at cooking oil recycling facility in North Arlington

Police: Queens man cited for driving 125 MPH in street race on LIE

Wind, warmth and mostly cloudy skies in New Jersey

Near record warmth today, but less heat for Easter Sunday in the Hudson Valley

Brooklyn Bike shop goes extra mile for community

Crews battle wildfire in Vineland

Fire erupts at cooking oil recycling facility in North Arlington

Police: Queens man cited for driving 125 MPH in street race on LIE

Wind, warmth and mostly cloudy skies in New Jersey

Near record warmth today, but less heat for Easter Sunday in the Hudson Valley

Brooklyn Bike shop goes extra mile for community

More from News 12

New York Auto Show returns with high-speed thrills, interactive 28-foot obstacle

Darien kicks off Easter weekend with egg hunt

History Comes Alive: Fairfield

Birthday lunch held for 16 centenarians at The Osborn senior living community in Rye

Newark Public Schools, HelloFresh team up to fight student hunger

Chris Sarandon welcomes 'BBQ Pitmasters' creator John Markus for podcast at SHU Theater