HILARY ADORNO FREELANCE JOURNALIST & PHOTOGRAPHER
iceblinkdesigns gmail.com iceblinkdesigns.com 860 478 3175 @
HILARY ADORNO
is fascinated with the Northeast s prolific history, from its diverse architecture to the historically relevant people who installed the foundations of the treasures we enjoy today. From the shores to the Berkshires, we have a unique and extraordinary bounty in: fine dining, exceptional accommodations, handmade merchandise, and diverse entertainment. I am innately programed to seek out the very best in all of these categories and to put it in writing, creating exposure to our ubiquitous and tremendous resources. '
iceblinkdesigns @ gmail.com iceblinkdesigns.com 860 478 3175
RECENT WORK BY:
AUGUST 2016
DECEMBER 2016
RECENT WORK BY:
Photos by Hilary Adorno
LAKE WARAMAUG Warren, Connecticut
THE OWL
New Preston, Connecticut
NOBLE GREENOUGH Dedham, Massachusetts
TAFT SCHOOL
Watertown, Connecticut
From New Orleans to New Milford:
Getting to Know Chef Joel Viehland By Hilary Adorno Photos by Winter Caplanson
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Did you know we have a celebrity chef in our midst? Chef Joel Viehland has planted roots in Northwest Connecticut and by early 2017, will have two establishments for his patrons to enjoy. Here is a little about his history, experience, and what he is doing to promote local food and farms: Joel Viehland grew up in Milwaukee, the youngest of three children born to hardworking parents of modest means. By their example, Joel learned the valueof discipline, respect, and determination Joel’s mother loved to bake and cook for her family, and five nights a week, she did just that. Sunday was deemed “everyone fend for themselves” night. As far back as Joel can remember, he spent Sunday nights figuring out how to make a grilled cheese sandwich better. With no aspirations to work in the restaurant industry, Joel took the job he could get: bus boy at a local restaurant where his sister worked. After spilling several glasses of ice water on an elderly woman, Joel was sent to the back of the house where he was put in front of the dishwasher. Shortly thereafter, he started in the dish room at Café Knickerbocker; within six months, he was running the pantry station under the supervision of Chef Robert Wagner. Joel’s quick uptake in the kitchen was apparent, but a formal culinary education was financially out of reach. Knowing this, Chef Wagner urged Joel to enter a recipe contest – the winner to receive a partial scholarship to Johnson & Wales University College of Culinary Arts. With the help of Chef Wagner, Joel entered grilled scallops with infused chili oil and Japanese eggplant. Joel’s dish won for the State of Wisconsin and shortly thereafter, he was off to Providence, Rhode Island. In 1997, with his culinary education complete, Joel moved to the Big Apple. He worked at Gramercy Tavern, helmed by Tom Colicchio (five-time James Beard Award recipient and judge on Bravo’s “Top Chef”), then for Food & Wine Magazine’s “Best New Chef” Katy Sparks. Before there was an official farm-to-table movement, Katy was aligning with local farmers and artisans in order to produce seasonal dishes at her renowned NYC
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restaurant Quilty’s. Joel cites Katy as influential in his career; “Katy is extremely intelligent and her techniques are astute and well-thought. She taught me how to train my palate to gain a better understanding of the science behind seasoning,” he said. All told, Joel spent three -and-a-half years in the New York culinary scene, with a sequence of very impressive mentors. In 2001, Joel ventured south to New Orleans where he worked for Susan Spicer at Bayona, Donald Link at Herbsaint, Scott Boswell at Stella!, and Emeril Lagasse at Emeril’s. Joel fondly recalls his New Orleans experience, pointing to two important figures: Donald Link, who taught Joel how to make traditional Cajun food elegant by isolating the bold flavors in order to maximize their potential; and, Emeril Lagasse for being an amazingly competent communicator. “Emeril’s awareness was uncanny. He was able to quickly assess situations and explain exactly what he needed in an organized manner. He also was an excellent businessman and I learned a lot about the legal and financial side of the restaurant business,” said Joel. “Emeril was a gentleman who cared deeply about his staff. Never was this made clearer than in 2005 when Hurricane Katrina devastated most of New Orleans. Emeril donated money, found lodging for his staff, and redistributed all employees to his other restaurants.”
As far back as Joel can remember, he spent Sunday nights figuring out how to make a grilled cheese sandwich better.
Once the Emeril’s flagship location was back on the grid, Joel was dispatched to be tasting chef, responsible for writing, creating, ordering, and cooking the menu fully-dedicated to the VIPs who frequent the restaurant. The last eight years Joel spent in New Orleans was at Stella!, an innovative restaurant using relatively unique tools like Cryovacs and Pacojets – it was molecular gastronomy in its infancy and Joel was at the forefront. Joel explained to me that trends in restaurants tend to follow art, fashion, and music. When he was deciding his next move, he considered all three. It was 2007, and El Bulli and Mugaritz, both in Spain, were considered the best restaurants in the world. However, Joel sensed the trends were favoring another direction: Nordic. In order to confirm this hunch, Joel sent his sister-inlaw (who was attending college in Copenhagen) on a reconnaissance mission to check out Noma, as he believed it on track to be the next big thing. With her assurances, Joel applied for a position and was quickly brought on as an intern. Within two months, he was working as a stagier, plating and cooking at what would ctfoodandfarm.com
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The last eight years Joel spent in New Orleans was at Stella!, an innovative restaurant using relatively unique tools like Cryovacs and Pacojets – it was molecular gastronomy in its infancy and Joel was at the forefront.
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Joel explained to me that trends in restaurants tend to follow art, fashion, and music. When he was deciding his next move, he considered all three.
become “the Most Influential Restaurant in the World” in 2010, 2011, 2012, and 2014 by Restaurant Magazine. In a 2015 documentary entitled Noma, My Perfect Storm, Executive Chef René Redzepi explained Noma’s simple core concept: “Time and place — every day, serve a meal that tells guests where they are in the world and what season it is.” These days, reservations at Noma must be made at least four months in advance and sell out faster than a Rolling Stones concert. Once Joel’s work visa ran out, he was forced to return to the States with the understanding he would return to Noma once he could secure an extension. Shortly thereafter, a financial crisis struck Denmark and a freeze was placed on work visas. As a result, Joel was not able to go back. Serendipitously, around this time, came an unexpected call. Katy Sparks had been brought in as the consulting chef for a new restaurant in rural Washington, Connecticut with “Nordic sensibilities:” Community Table. It was in search of an executive chef; Katy recommended Joel.
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Within five years, Joel put Community Table on the culinary map, receiving a total of three James Beard Award nominations for Best Chef: Northeast and Best New Restaurant. Itching to ignite the flame of his own vision, Joel left Community Table in 2015; in March 2016, Joel opened The Pine Leaf Café in a charming white cottage on the banks of the Aspetuck River in New Milford. The Pine Leaf Café offers made-to-order seasonalbreakfast and lunch fare: soups, salads, sandwiches, and paninis. In keeping with his ethos, Joel works to incorporate organic and locally-sourced ingredients. For example, he uses Zero Prophet Coffee, a micro-roaster out of Washington, to supply roasted-fresh-to-order coffee beans. Joel is constantly hunting for native resources that provide humanely-raised, antibiotic-free proteins and non-GMO foods. The menu is simple, yet polished – all delicious and fresh. Open from April to December, you may enjoy indoor or outdoor seating, the latter offering a rippling river. (Side note: get the Cubano.)
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The Pine Leaf Café is located at 354 Litchfield Rd., New Milford; it is open Monday through Saturday, 8:00 a.m. – 4:00 p.m. and Sundays, 9:00 a.m. – 3:00 p.m. (closed on Tuesdays). Joel’s next endeavor is currently unnamed, but under construction in one of the oldest buildings in Kent. It will be a 70-seat restaurant featuring al fresco dining, craft beer, wood-fired pizza, and shared plates; it’s scheduled to open in spring 2017. *Pine Leaf was a historically significant female Native American chief. She was captured and adopted by the Apsáalooke (Crow) Nation as a child. She would go on to become one of their fiercest warriors. My favorite excerpt about her explains how she was named, written by one of her suitors, James Beckwourth. Pine Leaf refused his proposals of marriage multiple times, conceding she would marry him only “when the pine leaves turn yellow.” Beckwourth eventually realized that pine leaves do not turn yellow.
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ARETHUSA:
Benvenuti in Paradiso by Hilary Adorno / Winter Caplanson Photos
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A series of remarkable transformations have occurred in Litchfield over the lasT decade; the ones I’m celebrating all contain the name Arethusa.
South Plains Rd. in Litchfield hosts 350 acres of the most beautiful farmland I’ve ever seen. This expansive property is decorated with 15 Architectural Digestworthy barns, providing first-class accommodations to the prettiest, genetically superior, most pampered herd of Jersey, Holstein, and Brown Swiss cows on the planet. To encapsulate the whole story, we must journey back to 1868, when Charles Borden Webster and his wife Lucinda selected a parcel on which to establish their homestead. The Websters christened their farm "Arethusa," named for the rare and indigenous orchid growing on the grounds. The family produced milk, butter, ham, eggs, chickens, and two sons: A. Benjamin and Wilbur. By the turn of the 20th century, Wilbur took over and focused on breeding Guernsey cows. By the 1930s, Arethusa became one of the first dairies to offer door-to-door milk delivery; Wilbur’s son Arthur oversaw operations. All told, the Websters enjoyed a successful century-long, family-operated business. However, the changing economy, due in part to corporate dairying, caused Arethusa to cease operation in 1978, and the Websters sold the property in 1981. The farm was repurposed and tenanted by horses; it appeared as though the era of Arethusa was history. In 1988, Waterbury’s son Tony Yurgaitis (also vice president of Manolo Blahnik), and San Antonian George Malkemus decided to make Litchfield their second home. A peaceful respite from their residence in The City That Never Sleeps, they purchased an early 20th century farmhouse, complete with a panoramic view of the pastoral Webster Farm. Fast forward to 1999, and their cherished view went up for sale. As chatter grew about developers' sub-dividing plans, George and Tony made a big decision: they literally bought the farm.
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When these two fashion executives became farmers overnight, curiosity swirled from Seventh Avenue to the Litchfield Green. Other than knowing they would use the property to produce (something), Tony and George were uncertain about exactly what. Considerations were many, but nothing grew roots, so to speak. Not long after, the gentlemen put five cows on their new farm, and a passion was ignited. What developed over the next 17 years is nothing short of astonishing. Considering neither Tony nor George had any previous livestock experience adds another level of incredulity. Within five short years, Messrs. Yurgaitis and Malkemus catapulted their herd’s bloodlines into the stratosphere; some of their girls now fetch more than six figures. Tony's and George’s five-cow foundation has morphed into a herd of 350. When deliberating over what to call their bovine dynasty, they decided to pay homage to the property’s past by retaining its original moniker – Arethusa. One by one, they meticulously retrofitted the original structures to create a state-of-the art dairy operation. As needed, Tony and George continue to build new barns and modify existing housing to accommodate staff throughout the property. As the owners' on-hand milk supply grew, they considered processing and distribution channels. Originally, Arethusa’s milk was sold in the commodity market, but the low return proved to be a losing proposition. George and Tony did what they do best: pivoted to create a better business plan. Ultimately, they decided take their milk on a five-mile journey from the Farm to their own production facility. Arethusa distributes locally (Whole Foods, LaBonnes, and New Morning Market to name a few), and have aligned with a partner to transport products as far as New York City (such as Murray’s Cheese Shop and Dean & Deluca). Guided by Tony, the first stop on my tour was the milking barn, where I met and touched the “Best Living Cow:” Huronia Centurion Veronica – happily retired at 17 years old. Boasting a Body Conditioning Scoring (BCS) of EX97, Veronica is a three-time Supreme Grand Champion. (BCS is a visual and tactile evaluation of a cow's conformation. At EX [Excellent] 97, Veronica represents the highest achievable BCS score.) The tender way Tony and Milking Barn Herdsman Tyler Patenaude spoke about her majesty nearly choked me up. She is the grande dame of Arethusa and the mother of several history-making daughters (EX95). 74
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To encapsulate the whole story, we must journey back to 1868, when Charles Borden Webster and his wife Lucinda selected a parcel on which to establish their homestead. The Websters christened their farm "Arethusa," named for the rare and indigenous orchid growing on the grounds.
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As we meandered through the property, a stunning barn revealed itself around every bend – each more impressive than the last. They led us to the Arethusa hen house, which accommodates more than 100 pretty girls who strut about and fly to perches fashioned to look like trees and fences. It is bigger than my house, and quite frankly, more charmingly-arranged. The three of us paused to take in the unbearable cuteness in the calf barn; all of the babies are kept there, warmed by lamps and blankets, and served gently-heated water. We drove to the back of the property, where we met Joe Knapp, official Maître d' of the Heifer Hotel. Joe's in charge for this group of two-year-olds. (Considered teenagers in cow years, a heifer is a female cow that has not borne a calf). A never-ending line of 800-lb. hay bales were set in perfect formation down the center isle of the Hotel. Joe told me it would take 11 days for them all to be consumed.
Arethusa Dairy Stores
Upon my visit to the dairy store, I noticed an Outstanding Quality Milk Award for Arethusa's rolling herd average somatic cell count, a method used by the dairy industry for calculating bacteria in milk. A cow’s health, diet, and cleanliness are all factors. In the United States, the somatic cell count in milk made for human consumption cannot be more than 750,000 per ml. Arethusa boasts a tidy cell count of 60,000 per ml. – 1,250% better than it has to be. I sense a trend. Thanks to their exceptional care and personally-crafted diets, an Arethusa cow produces an average of 87 lbs. of milk a day (124% more than the average cow). Both Arethusa Diary Stores carry the Farm's entire line of made-from-scratch products:
Ice cream
Vanilla, chocolate, strawberry, coffee, mint chocolate chip, sweet cream chocolate chip, butter pecan, almond coconut, and maple walnut are menu staples. Be on the lookout for pop-up flavors like pumpkin, peppermint, and pistachio, made with nuts which Executive Chef Dan Magill roasts and grinds himself. Arethusa makes their own ice cream from start to finish, never using purchased bases.
Milk
Whole, skim, 1%, 2%, and chocolate are available all year round. Eggnog and coffee milk - in traditional glass bottles - make their appearance seasonally. ctfoodandfarm.com
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One can’t help but notice that the Arethusa properties, equipment, and animals are maintained with the utmost care and consideration. If you have the opportunity to visit any of the Arethusa locations, you might feel obliged to remove your shoes at the door. (The barns are no exception.)
Yogurt
Plain (in whole & 1%), vanilla, and maple. (My fridge always has Arethusa Maple Yogurt in it.)
Butter
Salted and cultured – it's how butter should taste. It took two years to perfect this recipe!
Cheese
Arethusa makes an astonishing 10 varieties of cheese developed through a painstaking trial-and-error process. Arethusa Dairy’s General Manager, Chris Casiello, is fullyimmersed in the voluminous facets of cheese making: recipe development, brushing, turning, curing, and where appropriate, waxing. Recently, Arethusa built a large aging facility which holds in excess of 2,000 truckles (wheels). The cheese is monitored by a computerized system imported from France, which controls temperature and humidity for each cheese’s special needs. The cheese cures on hand-selected Canadian fir boards, essential for infusing or extracting moisture, as needed. Choose between Camembert, Rotondo, Tapping Reeve, Crybaby, Bella Bantam, Europa, Farmer’s Cheese, Karlie’s Gratitude, Arethusa Blue, and new to the herd: Arethusa Diva (inspired by Taleggio).
Arethusa al tavolo
In June 2013, Tony and George pulled in a ringer – CIA alumnus and 2016 James Beard Award semi-finalist Executive Chef Dan Magill – to open Arethusa al tavolo, an exceptional eatery which showcases all of the Farm's offerings. Within two years, it was voted among Open Table's Best 100 Restaurants in the Country. Arethusa al tavolo's ambiance is warm, luxurious, and unpretentious; the staff is knowledgeable and attentive. I found the wine selection to be comprehensive without being overwhelming. The menu comprises creative and concise recipes featuring lamb, seafood, duck, and the Farm's dairy products, bookended with a whimsical amuse-bouche in a miniature cone and a shot of Arethusa milk with warm cookies.
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Arethusa a mano
Seeing a hole, George and Tony decided to fill it; coffee shop and bakery Arethusa a mano was born and opened in late April 2016. The bakery and café feature an open floor plan and, in keeping with Arethusa's theme, offer a clean and traditionally-appointed space. Breakfast selections include bagels, croissants, muffins, and pastries - paninis, soups, and salads for lunch, all made by hand. Pair one of their cookies, bars, and truffles with a glass of Arethusa Milk, or a steaming cup of Stumptown Coffee Roasters, sourced from artisans worldwide and supplied exclusively to Arethusa a mano. Among the traditional drip and espresso-based drinks, you can enjoy a cold brew draft. That's right – draft coffee. One can’t help but notice that the Arethusa properties, equipment, and animals are maintained with the utmost care and consideration. If you have the opportunity to visit any of the Arethusa locations, you might feel obliged to remove your shoes at the door. (The barns are no exception.) With that said, the spotlessness should not be confused with pomposity; rather, it demonstrates how much George and Tony care about details. Along with their growing staff of around 100, Tony and George have lovingly transformed their expansive Litchfield farm and revived Bantam Center into a new millennial Xanadu. Arethusa Farm 566 South Plains Rd., Litchfield 860.361.6600 Visiting hours, Saturdays only 12:30 p.m. - 2:30 p.m. Arethusa Farm Dairy: 828 Bantam Rd., Bantam, 860.361.6600 1020 Chapel St., New Haven 203.390.5114
Arethusa al tavolo 828 Bantam Rd., Bantam, 860.567.0043 Arethusa a mano 833 Bantam Rd., Bantam, 860.567.5722
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By Hilary Adorno
Winter Caplanson Photos
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arriers and blacksmiths are like rectangles and squares: while a farrier is considered a blacksmith, a blacksmith is not necessarily a farrier. Blacksmiths forge metal (iron, steel), fabricate objects like gates, railings, decorative objects, and tools by forging metal (i.e. iron and steel). Farriers specialize in equine foot care, using blacksmith techniques to fabricate custom horseshoes. While methods and materials have progressed, little else has changed about this 1,500-year-old practice. It takes a tenacious, fearless person to become – and more importantly – stay a farrier. The reading, writing, and anatomy portion of a farrier’s education ranges from six to 24 weeks, depending on the program and chosen school; apprenticing requires 8,000 hours of hands-on experience with a practicing mentor. A farrier is responsible for maintaining foot and leg health of (what can be) costly animals, helping them to avoid injury. Finally, consider an unpredictable clientele. Farriers have to approach each animal with sixth-sense tactical intelligence, as each one varies drastically in weight, height, and mental stability. Apprenticeship begins with pulling shoes, graduating to finishing the hoof (filing with a rasp), and finally, nailing shoes and working with the traditionally propane-fired forge. Another factor? Insurance. As an independent contractor, typically working on property other than their own, farriers must carry liability insurance to protect him or herself, others, the animals being shoed, and the property itself. The amount of insurance ranges from $100,000 to $1,000,000, depending on the client’s or property owner’s requirements. Specialty insurance companies can help gauge what rates and limits are reasonable. I spent an afternoon with a good friend, Bob Ellis of Morris, who has been as a working farrier for almost Bob Ellis at home on his family farm in Morris. ctfoodandfarm.com
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30 years. Bob’s history with horses began in 1980 when his father – Bob, Sr. – purchased a pair of Belgians: draft horses named after their country of origin. As friends, family, and word-of-mouth requests came in for horse and carriage rides, Bob’s father realized that he could turn his hobby into a return on his investment. He began a livery service for special occasions and weddings offering drawn carriages, sleds, and wagons. Bob and his father also participated in pulling competitions and six-horse hitch exhibitions in local fairs; Bob describes it as a fun way for father and son to spend time together and display the magnificent fruits of their labor. An epiphany came at the age of 18 when Bob handed over his entire weekend’s earnings to their farrier on a Monday morning. The moment he decided he could do it himself, Bob was quickly on his way to becoming a farrier. To start, Bob attended the Eastern School of Farriery in Martinsville, VA for nine weeks after which he began what became a nine-year
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apprenticeship for Kriz Brothers, mentored by International Horseshoeing Hall of Fame member Joe Kriz and his brother John. Bob also worked alongside Glen and Tim Kriz, eighth-generation Kriz farriers. Five years into his apprenticeship, Bob was tasked with handling some unique celebrities: The World Famous Budweiser Clydesdales. He traveled to Orlando, FL, St. Louis, MO, Merrimack, NH, San Antonio, TX, and San Diego, CA every six weeks for three to eight day stints, shoeing the various teams. For a total of 14 years, Bob was the go-to guy for maintaining the feet of these majestic one-ton creatures. With at least 10 horses per location shod every six weeks, Bob has handled almost 36,000 Clydesdale shoes. Another remarkable experience during Bob’s career was working in tandem with Glenn Kriz on the 1993 history-making trek named Country’s Reminisce Hitch. From April to October of that year, a six-horse team of Belgian draft horses
Nippers are used to cut back the frog - the triangle-shaped underside of the hoof.
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traveled 3,600 miles from Kennebunkport, ME to San Diego, CA. As needed, Bob or Glenn would fly wherever needed to shoe the team. The expedition was a success!
Doesn’t require heat; the shoe is molded to fit with a hammer (a rounding or pein hammer). This method is traditionally used on pleasure and back-yard horses and can cost from $100 to $200 for each application. Demands that the shoe be fired in a forge, making the metal pliable. It is manipulated with a hammer to fit the foot, as well. Clips can be fabricated, helping take stress off the nails and keeping the shoe in place. Hot shoeing also entails burning the hot shoe to the hoof, creating a perfect marriage between foot and shoe, reducing the risk of infection and/or unwanted material getting between the hoof and shoe. This type of shoeing is necessary for working and show horses and costs $200 to $400 per fitting. Is simply cutting back the hoof with nippers, using a knife to cut away excess sole and dead tissue, (to allow healthy tissue to breathe) and finishing with a rasp to file down the rough edges. Trimming is performed before shoeing or can be done without shoeing for retired or non-working animals; it runs between $40 and $100 depending on the size of the animal and the extent of the work. Horses should be trimmed and shod every five to six weeks in order to maintain healthy feet and soundness. There are a few other considerations when determining how to treat your horse’s feet. The three factors Bob considers are the animal’s conformation, its habitat, and its function. For example, if horses are kept in a muddy or wet area, they can become susceptible to an ailment called Thrush (or Seedy Toe). A dry turnout can A rasp files down the hoof, completing the trimming process. 66
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result in sand cracks. If a horse works on pavement, it should have carbide studs installed in their shoes to prevent skidding; studs and snowball pads prevent snow from balling up in their soles. Bob takes all of these factors into consideration in addition to consulting with the animal’s veterinarian in order to make the best decision for the animal’s foot welfare. He is an integral part of keeping the animals under his care healthy and sound. Today, Bob has mostly local clients in order to stay closer to home and raise a family. He currently shoes all breeds, including Morgans, shown at the national level. He also drives to New York City every six weeks and maintains the feet of the horses, ponies, and donkeys at The Bronx Zoo. I have extremely fond 30-year old memories of Bob and I riding bareback on a pair his family Percherons through the snow-covered streets of Harwinton. Can you visualize anything better? The thought of doing that now gives me psychosomatic leg pain, but I’m thankful to have had the experience and time spent with a dear friend.
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Bob displays the various unfitted shoes he uses during farrier demonstrations. ctfoodandfarm.com
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Past & Present: A Perfect Marriage at South Farms by Hilary Adorno Photos by Diane Diederich
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Perched atop an impressive 150-acre homestead in what was formerly an 18th Century Litchfield parish, stands an iconic 20,000-square foot New England dairy barn containing a renovated space called the White Barn at South Farms. This registered historic barn has survived more than 100 years in the unpredictable Connecticut climate while most of its contemporaries have been left to deteriorate or dissembled and "reclaimed" for their parts. Raised at the turn of the century and revitalized by Samuel and Ruth Paletsky in the 1950s, the White Barn lost its battle to commercial farming and was buttoned up. At the height of its production, the White Barn was the hub of a thriving dairy and cattle business. Today, rustic features and repurposed relics pay homage to the property’s origins.
In 2009, Ben Paletsky, grandson of Samuel, put on the proverbial family work boots and set out to breathe new life into the land and space. Partnering with his childhood friend and neighbor Erica Dorsett, South Farms Agricultural was launched in just five years. Ben and Erica have transformed the slumbering giant into a visually stunning, multipurpose agri-centric space with boasting rights of Connecticut’s largest historic farm venue. During renovations, portions of the expansive roof were replaced, wood found stacked in the barn was used to add period-accurate touches, and what couldn’t be found was sourced from regional barn remnants. In a final twist of hometown magic, Adam Harrison, grandson of the contractor who helped build the original structure (John Harrison), lead the charge to put it all together again. Connecticut Food and Farm
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What stands today is a complex with diverse offerings: The Morris Marketplace June – October Sunday farmers’ market featuring a grill run by Chef Chris Eddy of the Five-Diamond Winvian Farm alongside a variety of farm and artisan vendors offering locally-grown and made goods from 11:00 a.m. to 2:00 p.m. The South Farms Corn Maze A sophisticated computer designed corn maze open seasonally during the Market featuring nearly two miles of GPS precision-cut trails every fall. Pioneer Hops of Connecticut An organization actively growing crops of Connecticut hops for premium brews. South Farms Heritage Breed Galloway Beef Also referred to as the “Oreo” cow, their grass-fed heritage breed beef cattle originates from Galloway, Scotland. South Farms Berkshire Pork A drove of black-coated Berkshire pigs – another heritage breed – offering tender, flavorful meat so extraordinary, the Royal Family at Windsor Castle had a herd. Above all, The White Barn at South Farms hosts an expansive indoor/outdoor space for special events. Its flexibility caters to all styles of celebration. If guests wish to host a smaller, more intimate gathering, they may use just one of the interconnected spaces of the property’s distinct layout, resulting in a personal, exclusive feel. Conversely, parties of up to 600 are accommodated incorporating the outdoor space, as well. The White Barn’s unique design lends itself to
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all the moving parts of special events – weddings, in particular. While each area has its own feel, they are sewn together by the common threads of Colonial touches and textures. The Parlor Aptly named after the barn’s original milking parlor, this space supports strikingly long tables and large windows. The gorgeous view of South Farms’ far-reaching, grassy meadows and grazing cows makes for a stunning backdrop for both the party itself and professional photography. Uplit wall sconces built from original feed bins provide a lovely bit of nostalgia. The space’s versatility is exemplified by its 16-foot high ceiling which highlights a windowed cupola; it showcases natural light by day and a comforting glow by night from the custom-fabricated corkscrew chandelier. Its height creates an airy sentiment while guests remain cozy. The Bull Room Where the “men” of the original farm were located, this room resides in the oldest part of the barn’s original structure. Over-sized sliding barn doors greet visitors and create a warm, inviting space that can expand or contract, based on the number of guests. It comprises indoor and outdoor space and is ideal for events that seek to use both. The Hayloft Finished in reclaimed stall boards and metal roofing, The Hayloft offers the drama that massive events demand without losing its Colonial roots. Its 40-foot ceilings and wrap-around mezzanine overlooking the lower floor and Parlor allows guests to spread out among different spaces while still feeling part of a whole. One of its most stunning features is its one-of-a-kind chandelier made from a transformed Louden hay carrier. 76
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The Parlor
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The Hayloft
The Bull Room
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A continuing motif travels through the endless list of reasons that make farm weddings special: you can do whatever you want with the spaces available; there are no rules. A farm setting affords special event hosts – the happy couple in particular – complete freedom in the ways they wish to define and share their story. South Farms’versatility is reflected in their catering options, as well. Its team maintains active with relationships with tried-and-true local caterers and can help design a menu that exemplifies the event’s custom themes. Celebrating rites of passage in a way that comprises aspecialy-crafted menu, thoughtfullyconjured favors and design accents, and a distinctive setting – all of which South Farms has made a commitment to provide – resonate with guests in a personal, meaningful way.
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HILARY ADORNO FREELANCE JOURNALIST & PHOTOGRAPHER
iceblinkdesigns gmail.com iceblinkdesigns.com 860 478 3175 @