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<div class="tiktawk-user"> 
 <h2><a href="https://www.tiktok.com/@amhband?lang=en">@amhband</a></h2> 
 Followers: 3.8M 
 Known for: Their music 
 <div class="description"> 
 Thanks in part to social media, Adam Ezegelian, Johnny Barry, Griffin McCarthy and Ryan Daversa&nbsp;are living out their rock star dreams with their band,&nbsp;Adam and the Metal Hawks. 
 The Long Islanders started&nbsp;the band with the goal of becoming full-time&nbsp;musicians and turned to TikTok for an audience during the pandemic. With a little help from their more than&nbsp;3.7 million fans on the platform&nbsp;they are now touring the world. 
 Their platform isn't all about their music. Showing off their personalities, they've been able to reach new audiences and even grab celebrity attention. 
 It also helps that the lead singer, Ezegelian, bears a resemblance to actor Jack Black. The group started a TikTok &quot;challenge&quot; to get Black’s attention — and it worked. Black&nbsp;&quot;dueted&quot; their&nbsp;video, sending millions of views and new followers to their page.&nbsp; 
 The band has&nbsp;played gigs around the world, including in Switzerland last year. Their goal: to one day get the chance to play at Northwell at Jones Beach Theater. 
 </div> 
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Adam and the Metal Hawks

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Lead singer Adam Ezegelian got his start in music by auditioning on American Idol, but him and the band have been able to grow even more, thanks to TikTok.Videos with Dee Snyder and Jack Black are just some of the collaborations the band has done to increase their following.

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Adam and the Metal Hawks gained millions of fans by sharing their music on TikTok

Newsday

How Adam and the Metal Hawks got started on TikTok

<div class="description"> 
 When The State Room opened in 2023 in Patchogue, in a small space on the second floor of what was once the BrickHouse Brewery, its refined small plates and craft cocktails won a spot that year on Newsday’s list of Top 100 restaurants. Now, on the main floor, the same team — chef Francis Derby and beverage director Bert Weigand — has opened Shands General, which Derby hopes will become &quot;the kind of <a href="https://www.newsday.com/lifestyle/restaurants/shands-general-patchogue-c3osrhqz">bustling community restaurant</a> where you can go two or three times a week, or for a special occasion.&quot; 
 BrickHouse, a groundbreaking establishment that had heralded the village’s hospitality boom, underwent a transformation as Derby and his partners divided the downstairs into three areas. A sunny caf&eacute; boasts floor-to-ceiling windows opening onto the street, while the lounge behind it has a 20-seat bar and three booths, each seating 6 to 10 people. Tucked away beyond velvet curtains is the main dining room, a hushed space with carpeted floors and coffered ceilings. 
 As at the State Room, Derby’s menu relies on local ingredients, many of them from the Brookhaven hamlet farms H.O.G. and Early Girl. But, he said, &quot;Downstairs, the platings are simpler and more approachable.&quot; Starters, for instance, might include clams or oysters on the half shell, tahini Caesar salad, &quot;chop cheese&quot; tartine, Long Island duck wings and steamed mussels with white wine, kimchi butter and focaccia. Among the housemade pastas are rigatoni Bolognese and linguine with clams and sea beans. Mains include &quot;pork shoulder steak frites,&quot; fried chicken with seasonal pickles, broiled cod with Long Island grits, filet au poivre and the Shands burger, topped with Taleggio and onion jam and served on a milk-bread bun. Desserts such as buttermilk panna cotta and a triple-chocolate cake are comparably accomplished. 
 As for the name of the restaurant, the partners reached back into Patchogue’s past. The edifice, built around 1840 (and rebuilt in brick after a fire in the 1860s) was originally J.S. Havens General Store. In 1914, James Shand took over the business and his family ran it until 1990. Thus, during its 180-plus years, 67 West Main Street has been home to three long-lived businesses. That’s a track record Derby and his team want to continue. &quot;We plan to be in business for another 30 years,&quot; he said. 
</div> 
<footer> 
 <address> 67 W. Main St., Patchogue </address> 
 <a href="tel:631-447-2337">631-447-2337</a>
 <a href="http://shandsgeneral.com">shandsgeneral.com</a>
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Shands General

FDMNEW241020

Features Enjoy a cone of homemade ice cream with flavors like banana split, chocolate fudge brownie and vanilla peanut butter at Beaches &amp; Cream Soda Shoppe in Bayville while playing an assortment of coin-fed games like Hot Wheels King of the Road, DC’s Injustice Arcade, Aliens Extermination or Skee-Ball at the Arcade of Amusements inside Bayville Adventure Park. Besides the arcade, there is indoor rock climbing ($9.75 for 3 climbs) and the Mystery Fun House ($12.75) Open through Nov. 9 and select weekdays. 
Cost Coin-fed arcade games vary; game cards also available to add points for game play 
8 Bayville Ave., Bayville 
516-624-7433bayvillescreampark.com

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Arcade of Amusements

Mexico Food Plan

SKEWERS 
1 teaspoon Dijon mustard 
2 tablespoons olive oil 
&frac12; teaspoon finely chopped fresh rosemary 
&frac12; teaspoon salt 
1/8 teaspoon black pepper 
24 ounces swordfish, cut in 1-inch cubes 
MOROCCAN TOMATO JAM 
1 tablespoon olive oil 
2 garlic cloves, minced 
&frac14; teaspoon ground turmeric 
&frac14; teaspoon ground ginger 
&frac14; cup finely chopped onion 
1 28-ounce can petite diced tomatoes, drained 
&frac14; cup water 
1 tablespoon tomato paste 
&frac34; teaspoon cinnamon 
2 tablespoons honey 
&frac14; teaspoon salt 
1. If using wooden skewers, soak them in water while you proceed with the recipe. (This prevents them from burning). 
2. Marinate the swordfish: Whisk the mustard, olive oil, rosemary, salt and pepper in a bowl. Add the swordfish and toss thoroughly to coat. Marinate 20 to 30 minutes. 
3. Meanwhile, make the tomato jam: Heat the oil in a large nonstick skillet over medium high. Add the garlic and cook, stirring, 30 seconds. Stir in the turmeric and ginger. Add the onion and cook until it just begins to soften, about 2 minutes. Add the tomatoes, water, tomato paste and cinnamon. Bring the mixture to a boil and cook, stirring often, until the mixture is very thick, about 10 to 12 minutes. Remove from the heat, stir in the honey and salt and set aside. 
4. Thread the fish on the skewers, taking care to not pack them too tightly. Coat a grill pan with cooking spray or wipe with oil and place over medium high heat. Add the skewers and cook 2 minutes. Turn a quarter of the way and repeat, cooking all four sides 2 minutes each. Serve the skewers with the jam. 
MAKES 4 SERVINGS

Design

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Grilled swordfish kebabs with tomato jam

grilled swordfish

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Nassau

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Newsday's TV's Elisa DiStefano visits eateries around the island that have fireplaces to keep you cozy during the winter. 

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Adam and the Metal Hawks

Shands General

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