Most families have someone they call the “black sheep,” someone who is unlike the others in so many ways. Robbie Gossman has a black sheep in his family. But it is not a person, instead it is his newest endeavor in the hospitality industry — The Black Sheep Cocktail Bar & Kitchen located in Hampden.
THE EXECUTIVE EDITOR . PAYTON NORTH
A s January 2024 approached, I wrote a column candidly sharing that I did not know what made me happy anymore. At the time, I was dealing with a big loss. My grandfather John, who was more of a best friend than a typical grandpa — had passed away a few months earlier. I was starting a new year — a year without him — and I felt as though everything I knew and was comfortable with had changed.
For the first time in months, I was struck with the realization that I needed to pull myself out of the funk I was in. As I sat with one of my best friends in Bath, Maine, on New Years Eve 2023 in a stunning mobile sauna that overlooked the ocean, we discussed what we wanted our “word” for 2024 to be. After some thought, I chose “stability.”
Stability in my personal life. Stability in my work life. I needed a deep breath, a sense of calm.
January’s always have the added pressure of resolutions — people diving headfirst into a new year, setting goals that are at times unattainable — and by February, are already falling off their path of growth. I decided to start small — I would simply seek experiences that would ground me — ones that would create the stability that I so deeply needed.
I began volunteering with horses, an animal I grew up loving. I went snow skiing with my mom and our close family friend Mike — something I used to love to do with grandpa, but in recent years had not made time to do. I took a pottery class. I made a few new recipes that I had been wanting to try. I had countless family dinners. I watched one of my best friends have her first baby, watched another best friend get engaged, watched my cousin get married. My annual girls weekend went off without a hitch, gathering all my beautiful friends. Took a trip to Second Chance Animal Shelter in East Brookfield and adopted a Malinois puppy with my boyfriend. I water skied for the first time in years. I began consistently reading for pleasure again.
I filled my personal life with so many small, grounding experiences, that I can’t help but be thankful for 2024, especially after the difficult year 2023 was personally. I cannot say everything was stable — there is only so much I have control over — but I can’t complain.
A s I look to 2025, I’m hoping for much of the same. Sure — I’d like to exercise more consistently. I’d like to save more money. There are “resolutions” that I could make.
But more than anything, I want to continue prioritizing the small moments that bring joy, connection and grounding to my life. Those moments — family dinners, hobbies rediscovered, adventures big and small — are what made this past year special. They weren’t grand or earth-shattering, but they reminded me of who I am and what makes me happy.
I f 2024 taught me anything, it’s that stability doesn’t mean perfection. It means finding balance amidst life’s inevitable ups and downs and giving myself grace to let go of what I can’t control. It’s about building a life that feels rich in the things that matter most to me, even when everything isn’t perfectly aligned.
So, as I enter 2025, my word isn’t changing — it’s still “stability.” But this time, I’m going into the new year with a clearer understanding of what that looks like. It’s not about rigid goals or chasing an ideal, it’s about continuing to choose the things that fill me with gratitude and peace, one step at a time.
Here’s to a year of small joys, meaningful connections and the kind of grounding experiences that remind us all of what is truly important. May we all find our own version of stability, whatever that may look like, in the year ahead.
Happy New Year, Payton North, Executive Editor
EXECUTIVE EDITOR
Payton North
EDITOR
Lauren LeBel
CREATIVE
Beth Thurber, Manager
Susan Bartlett . Sophia Kelleher
Leigh Catchepaugh . Lorie Perry
ADVERTISING
Scott Greene, Manager
Jeanette Lee . Roxanne Longtin Miller
Terry O’ Donnell . Evan Marcyoniak . Lisa Nolan
Matt Mahaney . Paula Dimauro . Andy Shaw
Shannon Bliven . Paul Poutre
Carolyn Napolitan, Sales Assistant
Curtis Panlilio, Operations Director
Fran Smith, General Manager
Send local story ideas to: Lauren LeBel: llebel@thereminder.com
Theater arts is not only alive and well in the region, but thriving.
The Amherst Community Theater is just one of several area theater groups producing high-quality shows open to the public that not only entertain, but inspire audiences.
Amherst Community Theater’s next production, “Newsies,” is slated to do just that.
The show opens Jan. 16 and runs through Jan. 26 at Bowker Auditorium in Stockbridge Hall on the University of Massachusetts Amherst campus. Amherst Community Theater productions are carefully considered. The theater’s board of directors considers multiple shows and votes to determine each year’s selection according to a number of criteria.
“ We try to choose a show that can include a large and diverse multi-generational cast from the local community and that will similarly appeal to a broad audience, including families with children,” said Phoebe Hazzard,
a member of the theater group and prop manager for “Newsies.”
“’Newsies’ is an electrifying, uplifting musical inspired by the real-life 1899 Newsboys’ Strike in New York City,” said Hazzard. “It follows a group of scrappy young newsies as they take on the powerful publishing giants to demand fair treatment and better wages.”
The show features catchy songs and high energy dance numbers, but at its heart, it’s a story about standing together and fighting for what’s right.
“Newsies” director is Megan Healey, musical director is Cindy Naughton and choreographer is Sue Dresser. The cast includes Greyson Lynch as Jack Kelly, Eli Rachelle as Crutchie and Clay Gregory as Davey.
“ We’ve been rehearsing since the first weekend of October, and the cast has been pouring their energy into every moment. Rehearsals have been full of fun, laughter, and collaboration as we bring this vibrant show to life,” Hazzard said.
Hazzard said although the show is set in the late 19th century, its message holds up to the modern world.
“Our production of ‘Newsies’ feels just as relevant today as it did in 1899,” said Hazzard. “The show tackles issues like social justice, fair labor practices, and standing up for what you believe in — things we’re still talking about now.”
S he went on to say, “We’re also proud to feature a diverse cast, with newsies of all genders, showing that anyone can be part of the fight for equality and fairness. It’s been amazing to see this company of humans come together to tell a story that’s both timeless and timely.”
Amherst Community Theater was founded as Amherst Leisure Services Community Theater and has been producing high quality musical theater since 1993.
“Our production history can be viewed at amherstacts. org,” said Hazzard. “Open auditions for our annual January production at Bowker Auditorium, UMass, are held in September, and anyone who joins one of our casts, serves on our production teams, or volunteers to help in any capacity — building set, costumes, props, back stage, ushering, on the board, etc. — is part of our theater community. Each spring, we also sponsor a week-long children’s theater workshop and performance in conjunction with Missoula Children’s Theatre.”
Hazzard said the group’s vision is “to continue to draw diverse members of our local community together in one creative endeavor each year and to share the miraculous result with hundreds more community members attending each performance. We believe that art elevates culture, and we have a lot of fun creating and sharing it. Amherst Community Theater truly is a team effort. It is community.”
T ickets are on sale now at amherstacts.org and in person at the Amherst Recreation office. The schedule is as follows:
Thursday, Jan. 16 at 7:30 p.m.; Friday, Jan. 17 at 7:30 p.m.; Saturday, Jan. 18 at 1 p.m.; Sunday, Jan. 19 at 1 p.m.; Thursday, Jan. 23 at 7:30 p.m.; Friday, Jan. 24 at 7:30 p.m.; Saturday, Jan. 25 at 1 p.m.; Saturday, Jan. 25 at 7:30 p.m.; Sunday, Jan. 26 at 1 p.m.
All performances are at Bowker Auditorium in Stockbridge Hall on the UMass campus.
Hazzard recommends purchasing in advance, but there may be tickets for some performances available at the box office, which will open one hour before curtain. Tickets are $25 for adults, $20 for seniors and children aged 10 and under are $15. General Admission on Thursday, Jan. 16 only for all tickets is $15. Group discounts are available by contacting producer@amherstacts.org.
The Humble Fox in Somers is home to unique items that you wouldn’t find everywhere.
Established in April 2018, the curated gift shop offers a variety of items for babies, gardening, holidays and much more.
O wner Sara Anderson hand selects everything for the store. From friendship balls, which are hand blown glass ornaments, jewelry — mostly sterling silver and semiprecious gemstone — a men’s section, along with Anderson’s own line of soy candles, there is something for everyone.
“Earrings and bracelets are our biggest sellers,” said Anderson. “We try to work mostly with other small businesses. Many of our vendors are from the New England states.”
She went on to say, “The best part of owning a gift shop for me has been the people that I’ve met through it that I wouldn’t have otherwise met. Whether it’s customers or vendors for the inventory that I carry, we’re like a little family and I want to keep that going … that small-town vibe going.”
W hen Anderson started the shop, she really wanted to have a place where people can go and be able to see, feel, smell and touch products. She felt there was a need to have a place to find unique gifts for people and have a more personalized shopping experience.
“Any time I would visit other towns such as Portsmouth and Newburyport, I would always love going into their little shops there and thought it would be a lot of fun to have one day, so I gave it a shot,” Anderson shared. “My family has always liked foxes. My dad’s nickname was ‘Silver Fox,’ so foxes have always been a favorite family animal and that’s where the name came from.”
W hen you walk in, you will be greeted by Anderson’s puppy Birdie. She’s had a shop dog the entire time that
she’s been open. Her former dog, Easton — a well-known four-legged friend in Somers — passed away in May of 2024. Anderson said people sometimes would come by just to say hello to him. When he passed away, she had customers bringing her gifts, cards and plants. For about three months, Anderson didn’t have a dog. Then, she adopted Birdie in August of 2024 and now, she’s learning the ropes of being a good shop dog.
“Most people, I would say, love the fact that there’s a dog there and the kids love to come see the dog,” Anderson said. “I definitely think that makes the shop feel a little homey because my dog is with me every day.”
Somers resident Jannine Healis first heard about The Humble Fox on Facebook in the Somers Neighborhood Forum. She loves Anderson’s selection of candy and she is always shopping for her collection of notepads and pens.
“I love the shop,” Healis said. “Sara, the owner, curates a wonderful collection of goods that she sells in her shop. She also has created her own line of candles, which is my favorite thing to buy from her. It is also a nice shop for gifts for new moms too.”
She continued, “Sara is so kind and generous. She is always contributing to the town with different giveaways and raffles. She also uses the shop to collect donations when there is a need for it. Sara is also so friendly and gets to know her customers. It is a wonderful place to shop.”
Anderson said 2024 has probably been the hardest year since she’s been in business — even harder than during the coronavirus pandemic. Through following countless small businesses on social media nationwide, she has seen many close in 2024.
“It was a struggle last year,” Anderson said. “I hope 2025 is a better year and hopefully be able to keep my doors open because I really love what I do and the community that I’m in. It’s been a great six and a half years. I hope to continue that and keep bringing unique things to people and have a personalized shopping experience.”
The Humble Fox will soon be moving into the next holiday, Valentine’s Day, and will have lots of items relating to that.
The shop will continue to have some winter-themed items available including décor, cozy hats and scarves. There will also be new candle scents, and as always, they will keep an eye on their favorite vendors and see what new goodies are available for them in the new year.
THE HUMBLE FOX IS LOCATED AT 11 SOUTH RD., UNIT 2 IN SOMERS. HOURS ARE TUESDAY THROUGH FRIDAY FROM 12-6 P.M. AND SATURDAYS FROM 10 A.M. TO 4 P.M.
STUFF JUST OUTSIDE YOUR DOOR
MASSMUTUAL CENTER
1277 MAIN ST SPRINGFIELD , MA
JANUARY 17 @ 7:30PM . JANUARY 18 @ 1:30PM
SPRINGFIELD, MA will be motorsport entertainment's epicenter with the nation's most competitive MONSTER TRUCKS as they invade the MassMutual Center on January 17th AND 8th for TWO Monster shows! See these incredible 10,000-pound, car crushing giants compete in racing, wheelie contests, and then rock the house with amazing freestyle action during the Monster Truck Nitro Tour! Plus, you can see the trucks up close at the pre-event Pit Party!
For more information visit: https://massmutualcenter.evenue.net/list/TRUCK
MASSMUTUAL CENTER
1277 MAIN ST . SPRINGFIELD , MA
JANUARY 11 7PM
The Thunderbirds are throwing it back a generation (or two?) when they take to the ice against the Providence Bruins. Specialty Throwback Jerseys to be worn during the game and auctioned off live post-game. First 4,000 fans receive a vintage pennant presented by MassMutual.
For more information visit: www.springfieldthunderbirds.com/games
HAMPTON PONDS STATE PARK 1048 N RD WESTFIELD, MA JANUARY 25 . 12PM - 1:30PM
Take a dip in Hampton Ponds to raise funds for the Amelia Park Children’s Museum. Enjoy the thrill of the big chill while knowing you are contributing to the museum’s largest fundraiser of the year! Incentive prizes for money raised and awards are given in a number of categories. Registration is from 11:30 a.m. - 12:30 p.m.
For more information visit: www.ameliaparkmuseum.org/works/ penguin-plunge-2025
Most families have someone they call the “black sheep,” someone who is unlike the others in so many ways.
Robbie Gossman has a black sheep in his family. But it is not a person, instead it is his newest endeavor in the hospitality industry — The Black Sheep Cocktail Bar & Kitchen located in Hampden.
“The meaning behind ‘black sheep’ is that we are doing something outside of the norm and people are responding favorably to our bringing something unique to Western Massachusetts,” Gossman said.
Gossman isn’t new to the food and beverage industry. He once owned McCaffrey’s Public House in downtown Springfield and was the founder and owner of Nathan Bill’s Bar & Restaurant before becoming disillusioned with the industry and taking a several year break. He moved to Central America for two years and traveled through Europe and South America.
“I was burned out and suffering from a lack of creativity and took time for myself learning yoga and plant medicine and finding a new purpose in life. I returned home for a good reason, to be with family. Figuring out what to do
with my life now that I had returned home, I fell back into the only thing I was familiar with — the restaurant industry,” Gossman said.
Talking with friends about a possible new venture in the marketplace, the discussion would always center back to wanting to do something different that would encourage the creativity factor. Eventually Gossman would pair up with William Howe, his executive chef, and they both became excited about creating a scratch kitchen where everything — from the cocktails to the food — is prepared “from scratch” using fresh ingredients, without frozen or processed foods.
“Our roots are based in traditional classic bartending, which I feel has gotten lost in this country. But we’ve put it back into place at The Black Sheep by using proper techniques such as crystal clear ice, just the right measurements, and the perfect glass for each drink. And we mimic our kitchen with the same attention to details. When people come in, we want their perception to have changed — that we are not like any other place around. We are consistent with what we do and our attention to details. We want to provide all of your senses into your experience
at The Black Sheep,” Gossman said.
Another aspect Gossman feels is lost in this country is the concept of sharing meals together.
“It doesn’t exist here. It is typical to buy an entrée in America where the portions are bigger and there is a tendency to say, ‘This is all mine.’ It is very important to me to bring people together, face-to-face in today’s society to enjoy one another and to share a taste of their dish with others. There is something to be said about ordering a small plate and offering a taste from it to the person next to you … it is all about giving and sharing,” Gossman said.
A s an example, Chef Howe noted to think about going on a date with someone.
“ Your dish comes to the table and you say, ‘Try mine, this is amazing,” then your date says the same, ‘Try mine, it’s amazing as well.’ What we are trying to do is bring people together, to come in and order four or five small plates that everyone shares. That is the experience we hope to encourage and create here at The Black Sheep,” he said
W hen it comes to mixing incredible tasting cocktails, Gossman, who was a bartender at one time, knows more than a thing or two about making the perfect drink.
“ When we decided upon the concept for The Black Sheep, I went to Amsterdam where I attended an intense mixology course for five weeks, eight hours a day to learn the classic ways of preparing cocktails. I followed that up with a barista course in Columbia for 10 days. I did this
because this concept is not popular in the area and it is hard to find employees versed in how to prepare a drink the classic way. So, I went to learn for myself so that I could train our employees on how I wanted things done behind the bar. And the staff we selected have been great on breaking old habits and learning how to do things the right way,” he shared.
Doing things the right way takes time, but it doesn’t mean you will go thirsty waiting for your drink — it’s all in the prep.
“Every single drink takes hours and hours of prep time before mixing and pouring into your glass,” Gossman said.
He cited as an example the Banana Walnut Old Fashioned on their Winter Cocktail Specials.
“ We start with a special mold that produces crystal clear ice cubes and that alone takes two days to completely freeze and clear. The syrup for this drink is made from over-ripened whole bananas mixed with demerara sugar that needs to maturate for 24 hours. When ready, it is bagged and sealed and placed into a sous vide cooker for six hours, then fine strained and chilled before making its way into the cocktail. Finally, we garnish the drink with our house made candied walnuts,” Gossman said.
C lear ice, which has become synonymous with premium drinks and an elevated drinking experience at high-end cocktails bars like The Black Sheep, adds an increased visual appearance to the drink and melts more slowly so there is less dilution to the drink. Demerara sugar which is
less refined adds a more complex flavor profile to cocktails, especially to an Old Fashioned, with notes of caramel and molasses.
Among the flavorful and inspired cocktail menu includes such drinks as the Matcha Pisco Sour made with their scratch sour paired with their house made organic matcha syrup inspired from Chile/Peru. I’m Sexy & I Know It is pink, bubbly, floral, citrus and delicious boasts the description. Their Margarita Tierra Viva is all natural with 100% blue agave tequila and agave syrup. And for sharing, just like their small plates, is a Black Sheep Scorpion Bowl that is fruity and full of booze, with tequila and rum as the stars, along with a little kick. Still other concoctions include the Hot & Dirty Pig Martini, Blood Orange Aperol Spritz, Mezcal Mule, Danni’s Spicy Paloma, Nonnie’s Sour, and Take Me to Church.
There are also plenty of new meticulously crafted, fullof-flavor drinks to try from their Winter Cocktail Specials. How about a Warm Carajillo, Columbia’s famous café cocktail tailored to the Massachusetts winter, or Our Famous Penicillin with fresh ginger and local honey, and a Solstice Margarita with real 100% cranberry juice. Old Fashioned lovers have new tastes to try as well including Banana Walnut and Smoked Maple, alongside popular martinis now including an Orange Julius, Pistachio, and My Espresso.
And there is a selection of craft beers to choose from –as well as Mich Ultra — and fine wines for vino lovers.
For those who don’t imbibe alcohol, nonalcoholic mocktails also have a special place on the menu.
“I think fewer people are drinking alcohol today, but still want the experience of being at a cocktail bar and sharing a drink with friends,” Gossman said about their mocktails, which receive the same attention to details as their regular drink menu from using organic fruits to pure cane sugar and fresh squeezed juices.
W hen it comes to creating taste-tempting experiences like no other, similar to Gossman and his knowledge about making the perfect cocktail, Howe knows more than a thing or two about creating delicious recipes. Before The Black Sheep, he brought his unique talents to restaurants around New England as a graduate of and then instructor when Le Cordon Bleu, one of the top cooking schools in the world, opened in the United States.
“Robbie and I would go out to dinner and talk about dishes we have enjoyed in our many travels but could not enjoy anymore back home. We began jotting down notes about possible menu items, going back and forth and revising our list, eventually over time ending up with the Bar Snacks menu we offer today,” Chef Howe said.
He noted one of the most popular sellers is their Scallops and Bacon that are “not really just scallops in bacon” like the appetizer, but a rendition of it made by deconstructing all its components in a higher end way. And just as many of their drinks, it requires hours and hours of
prep time. As described on the menu, Scallops and Bacon features bourbon butter seared sea scallops, braised pork belly, onion and bacon jam, and maple gastrique.
The Deviled Eggs are part of a trendy new addition to menus today, especially in bigger city cocktail bars and kitchens comparable to what Gossman and Chef Howe have brought to customers in Western Massachusetts.
“They are a huge success and not the run-of-the-mill deviled eggs many people are familiar with. We change them regularly with the season and also base them on foreign dishes like our Asian-inspired ramen deviled eggs,” Howe said.
In addition, there are 14 other bar snacks on the menu to please all tastes, including Warm Spanish Olives, Charred Caesar, Salmon Blini, Spanish or Italian Charcuteries, Wagyu Smash Sliders, Duck Rillette, Tabbouleh and Hummus, Shawarma Charred Wings and more.
Three new skewer bar snacks have also been added to the menu for the season, including Brazilian Beef with house made chimichurri and red cabbage slaw, Jerk Chicken that is house-brined and marinated then charred over wood coals, and Lamb Skewers served with house made Tzatziki.
And to end the night, there are several sweet treats to choose from including Affogato, Chocolate Delice and Mediterranean Orange Cake.
Gossman is looking forward to continued success in 2025 based on what customers have been telling him.
“I believe it is the fact that we are different that keeps
customers coming back again and again. What we are hearing from people are comments like ‘It’s about time someone does something different around here. It feels like New York City.’ And we keep hearing that over and over again. But it’s not just about the atmosphere, it’s about the food, our drinks, the décor, lighting and music … everything,” Gossman said.
Both Gossman and Howe are quick to share their early success with staff they say “each of whom has their own signature on The Black Sheep.”
“ We have a core group of people at The Black Sheep, some of us have been friends for anywhere from 10 to 30 years, and even those we haven’t known for very long are quickly becoming family. Everyone working here has been with us since opening in October after going through months of training. We’re a close-knit group with experience in the industry, each of us bringing our own creativity to what we do, whether it is in the front or back of the house,” Gossman said.
THE BLACK SHEEP COCKTAIL BAR & KITCHEN IS AT 5 ALLEN ST. IN HAMPDEN, IN WHAT WAS FORMERLY THE MIN CHAO GOURMET.
HOURS ARE WEDNESDAY THROUGH SATURDAY FROM 4 P.M. TO MIDNIGHT, AS WELL AS OFFERING A SPECIAL SUNDAY BRUNCH FROM 11 A.M. TO 3 P.M. WITH THE BAR OPEN UNTIL 10 P.M.
1 cup cilantro
1 cup flat leaf parsley
1 cup Greek yogurt
1/2 cup olive oil
1/2 cup white wine vinegar
2 garlic cloves
1 jalapeño, seeded
2 tbsp fresh dill
1 tbsp cumin
Salt and pepper
Start by prepping all of your ingredients.
Roughly chop your fresh herbs and add them to a blender with your Greek yogurt, vinegar, garlic, cumin and jalapeño.
Blend on medium speed and slowly drizzle in your half cup of olive oil.
Salt and pepper to taste.
Serve on a roasted chicken or fish, veggies, it’s delicious on anything.
Enjoy!
When Tracey French decided to turn her love for tennis into a business, she wasn’t just building a facility — she was creating a community. After years of balancing family life and with a background in teaching, the idea of opening a tennis and pickleball club started as a personal dream. Now, just months after the doors opened, Ellington Racquet Club is not only providing a state-of-the-art facility, but also fostering an atmosphere of camaraderie, competition and fun.
It all began in 2020 when French enrolled in a professional tennis management certification program at Bridgewater State University. For her final class, she was tasked with creating a business plan.
“ The research indicated a need for a facility in this area,” French explained.
But the path from concept to execution was anything but straightforward. The process of securing funding alone
proved to be a major challenge.
“It took years to get a professional business plan. I presented the plan to many banks before I finally was offered a loan,” recalled French. “The amount of paperwork was overwhelming. Along the way there were many challenges … from obtaining the loan, to getting construction started in March when we had record amounts of rain and then unexpected code changes.”
Despite these hurdles, Ellington Racquet Club officially opened its doors in October 2024, offering dedicated courts for both tennis and pickleball, a rarity in the area.
“ The biggest difference between Ellington Racquet Club and most others in the area are the dedicated tennis and pickleball courts,” explained French. “We don’t have lines on the tennis courts for pickleball. The pickleball courts stand alone and are available all day and evening — no need to share with the tennis players.”
The first weeks after the club opened were proven successful, with a good number of members joining and many clinics filled. Although the nicer weather in October and November kept players outside, French expects to see more people move inside during winter.
“My favorite moments are when people come in and comment on how beautiful the facility and courts are,” said French. “It is great to see all the hard work of building come together in a facility that people are happy to be in and enjoy playing at.”
With no formal business background, it was French’s love of tennis that truly drove the project.
“As my children grew up and began to move out on their own, I realized I wanted to do something for myself, create something my children could be proud of,” noted French. “I have played tennis for years. I coach the Ellington High School girl’s tennis team and just knew I wanted to do something in that field.”
The club’s dedicated staff come with a wide range of backgrounds. Ryan Foster, director of tennis, is a former collegiate tennis player with a strong work ethic who specializes in private lessons. Instructors Justin Frey, who has returned to teaching tennis after years in the corporate world, and Christian Kaverud, a University of St. Joseph’s tennis player who is training under Foster, both bring a love of the sport to their lessons. Joseph Sze, the main pickleball instructor, and Sergio Monteserin, another pickleball instructor, both have backgrounds in tennis and pickleball.
Looking ahead, French has a clear vision for the future of Ellington Racquet Club, one of camaraderie and building friendships.
“My goal is to grow the club to have numerous USTA teams and pickleball leagues where strong friendships develop alongside friendly rivalries. I’d like a place where members can come in knowing they can get a good workout with good friends any day of the week,” said French. “We are open and eager to have more players come in, play and discover what a great facility we have.”
From the outside, it may look like just another tennis and pickleball facility, but for French, Ellington Racquet Club is much more than that. It’s a place where players can come together to enjoy the game they love — and where friendships and community are built one swing at a time.
ELLINGTON RACQUET CLUB IS AT 55 LOWER BUTCHER RD. IN ELLINGTON. HOURS ARE 7 A.M. TO 10 P.M., DAILY.
TEST YOUR KNOWLEDGE - NO GOOGLING!
WHAT COLOR IS A POLAR BEAR’S SKIN?
[A] White
[B] Pink
[C] Yellow
[D] Black
WHICH WINTER CONSTELLATION IS OFTEN CALLED “THE HUNTER?”
[A] Ursa Major
[B] Taurus
[C] Orion
[D] Perseus
[D] Uruguay WHICH COUNTRY IS CLOSEST TO THE SOUTH POLE?
[A] Chile
[B] Argentina
[C] South Africa
ON WHAT SIDE OF BUILDINGS DO ICICLES MOST OFTEN FORM?
[A] East
[B] West
[C] North
[D] South
[D] Sled WHAT IS A CHINOOK?
[A] Warm winter wind
[B] Parka
[C] Type of snowflake
WHAT YEAR WAS MARTIN LUTHER KING DAY FIRST OBSERVED AS A FEDERAL HOLIDAY?
[A] 1980
[B] 1986
[C] 1989
[D] 1992
WHAT IS A TOQUE?
[A] Inuit word for “snow”
[B] A hat
[C] Hot drink
[D] Swiss dog
WHAT TYPE OF FRUIT IS A “WINTER BANANA?”
[A] Apple
[B] Pear
[C] Tomato
[D] Pineapple
THE WINTER PALACE CAN BE VISITED IN WHAT CITY?
[A] Oslo, Norway
[B] Helsinki, Finland
[C] St. Petersburg, Russia
[D] Ottawa, Ontario, Canada
630 ENFIELD ST ENFIELD, CT
ODINSKEEPAXEHOUSE.COM (860) 776-0006
Odin’s Keep is a Viking-themed axe house full of all different fun and games for a variety of occasions. They have axe throwing, cornhole, pool tables, arcade games, and food and drinks.
168 SHAKER RD EAST LONGMEADOW, MA
SHAKERBOWL.COM (413) 525-7198
Shaker Bowl is a great place designed for family and friends to get together. Bowlers can enjoy food and drink delivered right to their lanes including pizza, cheeseburgers, wings, and more!
ESCAPE
50 HOLYOKE ST SPACE F292 HOLYOKE, MA
ALLINADVENTURES.COM
(413) 200-9777
All In Adventures has family-friendly escape rooms that are perfect for all ages. Team up with your family and use the clues and keys to solve your puzzles and make the escape.
443 E MAIN ST WESTFIELD, MA
FUNZWESTFIELD.COM (413) 642-3360
FunZ has activities for all ages. Bounce around of the main court, jump in the ball pit, glide on the zipline, and test your balance on the slack line.
21 S BROAD ST WESTFIELD, MA
AMELIAPARKARENA.ORG (413) 568-2503
Amelia Park Ice Arena is open year-round. Check the online facility calendar for public skating times and theme skate nights.
349 MAIN STREET, CT-190 SOMERS, CT
SONNYSPLACE.COM (860) 763-5454
Sonny’s Place laser tag is just one of the many activities they have to offer. Their state-of-theart arena is full of obstacles and hiding spots. Bring your family and enjoy a day of games and fun.
100 BIDWELL RD
SOUTH WINDSOR, CT
NOMADSADVENTUREQUEST.COM (860) 290-1177
Nomads is the perfect family entertainment experience. With activities like rock climbing, laser tag, mini golf, Nomads VR, arcade games, and bowling there is something for the whole family.
