Ink Magazine - February 2019

February 2019

publicationsÂŽ

www.inkct.com

Vol 15 Issue 159 2019

A guide to finer living in Connecticut & abroad.

Complimentary

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Features

FEBRUARY 2019

Columns, Reviews, Events

ISSUE CONTENTS

Music Mirth & Mojo Delbert McClinton’s Sandy Beached Cruise

pg. 24

“The Sweetest Shoppe in Town”

Crusty Old Diver Washed up in Myrtle Beach

pg. 44

pg. 10

The Cheesemonger Frequent Asked Questions: Part I

pg. 64

The Chocolate Shell

Tapped Apple Winery Valentines, Chocolates, Flowers, and Why Adam Bit

pg. 18

On the Vine Wines from Spain Life on Sugar Valentine Cupcakes for Everyone

pg. 68

Food Thoughts from Italy Ragu Bolognese

pg. 70

January Events Upcoming Events in Connecticut

pg. 72

pg. 66

INK is much more than a magazine. It is an illustration of Connecticut life. A drive down winding roads past innocent looking gravel driveways.

There are big things happening at the other end of those driveways. Our

Matchmaker, Matchmaker make me a Match…

pg. 28

state is filled with the most amazing people doing incredible things.

Ingenuity and purposeful living abounds. You really never know who you are talking to. Artisanship is second nature here; art, culture, and commerce intertwine. Whether you call Connecticut home, or you’ve come to“get away from it all” one thing is for certain. You know what you love about being here. Our devotion is and always has been to capture the “Connecticut experience” one story at a time.

Framing the Final Frontier “My Capture.”

pg. 36

“Your neighbor just designed a new postage stamp and the gentleman down the street discovered Machu Pichu.” For over a decade, Ink Publications has documented Connecticut residents and life here in the Nutmeg state. Today more than ever, we take great pride in telling these stories.

from all of us at Ink

INK staff

Malta Broaden the mind, expand the heart, feed the soul. Travel.

pg. 48

Contributors:

Advertising:

Jeffery Lilly- originator/founder/publisher

Contact us to receive our media kit complete with detailed advertising information including ad rates, demographics, and distribution in your area.

Stephanie Sittnick - founder/publisher/sales design/account receivables Angela Carontino - editorial Susan Cornell - editorial Caryn B. Davis - editorial/photos Alison Kaufman - editorial/photos Barbara Malinsky - editorial Malissa Marulli - editorial/photos Rona Mann - editorial

Priam Vineyard

Paul Partica - The Cheesemonger

CT’s Only Certified VeganFriendly Vineyard

Jan Torme - editorial/photos

pg. 56

We encourage the public to submit stories, poems, photography, essays, and all things creative. If you know of a person or place of interest, please submit your ideas to: submissions@ink-pub.com We will do our best to put your ideas in INK.

Please direct your advertising inquiries and questions to: Stephanie Sittnick - Director of Advertising advertising@ink-pub.com - 860-227-8199 Cheryl Powell - Greater Connecticut cheryl@ink-pub.com - 860-608-5749 Rona Mann - Greater Connecticut six07co@att.net - 401-539-7762 Jacki Hornish - Litchfield jacki@inkct - 860-488-0393

John Tolmie - editorial/photos Every issue is printed using 100% Soy based ink.

All content of INK Publications including but not limited to text, photos, graphics and layout are copyrighted by INK Publishing, LLC. Reproductions without the permission of the publisher is prohibited. Ink Publishing, LLC is not responsible for images or graphics submitted by advertisers which are not copyrighted or released for use in this publication.

INK PUBLISHING, LLC 587 Grand Ave Saratoga Springs, NY 12866 email: advertising@ink-pub.com www.inkct.com

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2019 SEASON SUBSCRIPT IONS ON SAL E NOW! SINGLE TICKETS GO ON SALE FEBRUARY 20, 2019

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GUESS WHO’S COMING TO DINNER Written by Todd Kreidler

APRIL 24TH - MAY 12TH, 2019

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MAMMA MIA! Music and Lyrics by Benny Andersson and Bjorn Ulvaeus and some songs with Stig Anderson, Book by Catherine Johnson Originally Conceived by Judy Craymer

JUNE 26TH - JULY 28TH, 2019

CABARET Music by John Kander, Lyrics by Fred Ebb, Book by Joe Masteroff

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SHEAR MADNESS Written by Paul Portner

SEPTEMBER 18TH - OCTOBER 6TH, 2019

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103 MAIN STREET | IVORYTON, CT 06442 8 6 0 . 7 6 7 . 7 3 1 8 | I V O RY T O N P L AY H O U S E . O R G

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LOVE MARCHES ON PACKAGE February & March SAYBROOK.COM

2 Bridge Street, Old Saybrook, CT 06475|(860)395-3245

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From Balance Sheets to Bon Bons:

The Chocolate Shell...“The Sweetest Shoppe in Town”

by RONA MANN / Photos by Stephanie Sittnick It’s a funny thing about bookkeepers.

You think of them as being very rigid and exacting human beings, humorless perhaps, often associating them with the painstaking work in which they are engaged. That stereotype might fit some, but it most definitely does not fit Barbara Crowley.

Crowley was, by her own admission, “born and raised in Livingston, New Jersey. I didn’t think I’d ever leave Livingston.” But then her husband’s job necessitated a move to Connecticut, and the Jersey girl who had toiled over ledgers, profit and loss statements, and receivables and payables found herself in Old Lyme, one of the most beautiful towns on the shoreline.

“I used to frequent The Chocolate Shell as a regular customer,” Crowley begins, “then one day in February of 2011 as I was leaving, I saw

a sign in the window that said, ‘For sale.’” The thought of owning a chocolate shop stopped her dead in her tracks, so she went back in.

Had Crowley any experience with chocolate other than from a gustatory bent? Had she taken classes, explored the marketing of same, or known anything about a candy store before contemplating the purchase? “Well, when I was a kid growing up in Livingston, we walked everywhere, not like today. And back then, one of our favorite places to walk was Russell’s Candy Store where they had a counter, candy in the jar, penny candy. I loved it.”

memories. It’s all about memories, and everybody’s is different, so we try with every customer to make their purchase a memory.”

No doubt hearing about this long ago shuttered shop, may bring up some memories of your own, and that’s precisely what Barbara Crowley set out to do when she purchased The Chocolate Shell. “For me, candy equals

Crowley may not have known anything about running a chocolate shop, but her bookkeeping background afforded her good business sense.

Wisely, Crowley never changed the name of the popular venue when she bought it because

Owner Barbara Crowley

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much as you want – different kinds of chocolates – we carry 50 different lines - different candies, all price points.”

for 38 years it had been a beloved part of the landscape of Old Lyme, a go-to for everyone from school children with change in their pockets to corporate gift buying – and everything in between. And everything in between is what The Chocolate Shell displays to fuel those memories and make new ones.

“The best thing about this store is that you can make up your own candy box,” Crowley says.

“And by doing so, you can mix and match as

At The Chocolate Shell, price points are widely varied and run the gamut from penny candy to $65. per lb. renowned Neuhaus Belgian Chocolates, since 1857 one of the world’s finest confections and inventor of the praline. If $65. is too steep for your budget, Barbara can sell you just one piece, if that’s what will put a smile on your face.

That’s the beauty of The Chocolate Shell’s build your own box. You can mix a couple of pieces of Neuhaus Chocolates right in with the candy bars of your youth, vegan chocolates, nut-free chocolates, artisanal chocolates from all over the world, even dairy free chocolates.

This delightful emporium has it all, and Barbara and her smiling assistants, Jenna and Bren, are delighted to fill any request.

Especially important to Crowley are the school

children who are joyously welcomed any time they come in. She even has a special section of “old fashioned favorites” and fun size bars geared to their enjoyment, but finds it’s also a big draw for those “big kids” who remember Clark Bars, button candy, Zagnut Bars, Mallo Cups, candy necklaces, and the like.

Open the door to this happy place, and instantly your senses are assaulted with well thought-out displays that feature the candy without overwhelming the customer. Next you are seduced by a delicious smell that tells you the most difficult thing you’ll have to do all day is choose. But that’s precisely why Barbara wants you to handpick what appeals, then she’ll make up an attractive box. “It’s like a puzzle to us to take all the pieces they choose and then put them together, making the box look good.”

If you’re in a rush, or you’d prefer, you can purchase boxes already designed, for always the experience is first and foremost about you...your preferences, your taste, your budget, and your memories.

Boxes may be as small as a four-count treat of bonbons or truffles, or run the gamut to a quarter pound, half pound, full pound...and if you’re entertaining, a two pound box of what-

13 handpick, transformed into beautiful assortments for everyone on your list. Barbara and her crew will even mail those boxes wherever in the world you’d like..and where in the world have their chocolates traveled? Check out the map on the wall; there’s a push pin in every continent and many states, so why not add yours?

Perhaps it’s not a funny thing about bookkeepers, after all.

They know business, they know budgets, and they know that success only happens when you continuously make people happy. To do that, you have to have a lot of chocolate, a healthy dose of happiness every day, and maybe be just a little nuts.

could only get at Selfridge’s Department store. She had been missing it and wanting it for years, and we found it for her because we are totally customer oriented and will go out of our way for them. That woman now comes in every couple of days for her special treat. It’s just another reason this is such a happy place.” ever catches your fancy and that of the people you are gifting. “Receivers always seem to love that their box was hand picked by the giver,” Barbara adds.

Crowley religiously keeps abreast of what the industry is doing by attending chocolate shows, food shows, and the granddaddy of them all, the annual Fancy Food Show at the Javits Center in New York City.

Crowley has only owned The Chocolate Shell for eight years, but has enjoyed watching the children who patronize the store grow up. “When I first bought the store I had a young girl who would come in here regularly who was in middle school. Now she works for me!”

The Chocolate Shell is very proud to be one of the very few retail locations of the famous Saybrook Toffee, a delicacy crafted in small batches and lusted after by those on the shoreline and others who have experienced their flavors. “It’s so much fun to bring people what they love, what they remember,” Crowley says with a smile. “I have a woman who was stationed more than 40 years ago in England and remembered a special candy she

With Valentine’s Day just days away, The Chocolate Shell is fully stocked with anything and everything….white chocolate, milk chocolate, dark chocolate…hearts, chocolate covered nuts, old time candy in beautiful tall glass jars, assortments, s’mores; and of course their specialty, the chocolates you

The Chocolate Shell is at 16B Lyme Street in Old Lyme www.thechocolateshell.com (860) 434-9727

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BE ORIGINAL Original Art | Original Gifts | Original Lifestyle

Everything here is made by LOCAL artists and artisans!

Original Fine Art

Local Pottery

Silks & Textiles

Woodworking

Soaps/Candles

Journals/Cards

Tables/Benches

Earrings/Jewelry

Needle Felting

Artistic Frames

Custom Mirrors

Turned Bowls

Woolen Goods

Fused Glass

Handbags

Forged Iron Fused Glass Platter by Ellen Marshsll

22 Darling Road, Salem 860.608.6526 Thurs-Sun Noon-5pm

Stop by and check it out – we’re right behind Salem Valley Farms Ice Cream!

GALLERY • GIFTS • CLASSES Visit online at salemredhouse.com to view or register for upcoming classes

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Tapped Apple Winery Valentines,Chocolates, Flowers, ...and Why Adam Bit

By Jan Tormay It’s February, it’s cold, but love is in the air...and so is the delicious smell of apples.

Celebrate Cupid’s magical arrow on Valentine’s Day, February 14th and all month long when you show the “apple of your eye” the depth of your love with flowers, chocolates, dinner, and maybe even a ring. Finish the evening with a mouthwatering apple dessert such as a tart, cake, cobbler, or pie; or perhaps cap the night with apple wine or cider from the Tapped Apple Winery & Cidery in Downtown Westerly, Rhode Island. This is the

brain child and pride and joy of partners, John Wiedenheft, III, his son, John Wiedenheft, IV, and Adam Mercer.

You’ll know you’ve reached the winery at 37 High Street when you see a colorful wooden sign of a tapped apple above it hand carved by Vic Marolda and designed and painted

by John III’s son, Artist Matt Wiedenheft.

Upon entering this unique little spot right in the heart of downtown, you will discover a beautifully renovated space with white-and-reddish-brown painted brick,

bamboo and tile flooring, new lighting, a constantly changing art gallery, game filled bookcase, and a 20-foot, red-mahogany curved bar and facade, replicating a wine barrel. It’s a stark contrast to the previous zumba studio décor with fluorescent green and

From left to right: John Wiedenheft, IV, Adam Mercer, and John Wiedenheft, III. Photo by Jan Tormay

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blue walls. Toward the back of the winery, shiny 400-gallon fermentation tanks flank the right and left sides of the room. Behind them are a single metal tank and 19 plastic holding tanks, capable of storing between 52 and 300 gallons of pressed cider.

Completing each other’s thoughts, the partners said they “created this inviting space for you and your friends and family to hang out, relax, play a game, talk, have food, and fix the world’s problems.”

“Even with the logo, customers and other winemakers still ask where our business name

Photo by Jan Tormay

came from, where our vineyard is, and where we make the wine,” said Adam, 38, who met John IV when they were both juniors at Norwich Free Academy in 1997. Formerly a photography sales representative, Adam is now responsible for marketing the winery.

All three partners came up with the “Tapped Apple” name during one of their brainstorming sessions. Their pressed cider comes between October and February from Sunset Orchard in North Scituate, Rhode Island, while the rest of the process takes place right at the winery.

John IV periodically drives a truck to the orchard and either drops off sanitized tanks, or picks up freshly pressed cider.

“It’s a better juicing process if you hold them for at least three weeks (in cold storage),” said John III, 62. “It’s like the cells of

the apples kind of relax, and you get a better squeezing. So there’s a certain amount of starches in the apple, and as it sits there, more of those starches get converted into sugars.”

Hard cider and apple wine go through a fermenting process as well as a racking procedure to remove the lees (yeast residue).

Some hard cider is ready after three months, while their wines require one to two years before they are at their prime. On a weekly basis, “I test the wine to make sure it smells and tastes fresh, and has a safe level of pH and sulfites in it, which help to keep it fresh,” said John IV, 38, the official winemaker and former casino dealer. For a woody bouquet, he drops in sanitized wood chips. According to the federal government, if the alcohol content is below 8.5 percent, it is hard cider.

Above that percentage, it is wine.

Adam emphasized that they are changing the profile of apple wine from being thought of as a sweet, low alcohol beverage, to a more sophisticated wine with 12.5 percent alcohol, where one can enjoy the bouquet. “Look at the

Photos by Jan Tormay

21 legs of it, and feel the gravity on the tongue.”

and a half remodeling the space before the Tapped Apple opened on August 17, 2017.

Currently, their most popular wines include “Respect the Elder” (a red wine), “Hoposite Attraction,” and “Light My Fire” (both white wines). Not sure which one to try? Order a flight – a one-ounce sampling of six different wines served on a wooden board, or try a three-ounce portion of their extremely popular “First Bite” hard cider, which tastes a lot like champagne.

Knowing that it takes time to build a business, John III continues to work as a draftsman. He retired from the federal government in 2014 after 32 years and now works as a contractor for the same employer.

He also helps out at the Tapped Apple paying bills, managing payroll and paperwork, and serving as chief wine taster.

Those who wish to take the flavors of the Tapped Apple home, may purchase a half gallon of hard cider for $25 or 32 ounces for $16. The reusable glass bottle costs an additional $5.

Offering a family friendly environment, nonalcoholic beverages include sweet cider, Yacht Club sodas, seltzer waters, hot tea, and French-press coffee. Appetizers and Hauser Chocolatiers’ truffles are available for a nominal fee.

As the public face of the winery, Adam often works the tasting room and many of the charitable events in Rhode Island.

When he is tending bar and it’s slow, he sometimes attaches labels to the front and back of their wine bottles, lining them up by eye.

Arriving daily at about 8:30AM, long before the Tapped Apple opens, John IV periodically takes winemaking classes and is responsible for banking and maintenance. However, if a tankful of wine is ready, then pouring it into bottles becomes the top priority.

‘Can we find a locally-sourced fruit that we can make some good wine out of? Well, what’s more New England than apples?’ So we started experimenting with apples and making apple wine and developed some really good recipes.”

After selling 4,000 bottles of wine at prices between $22 and $24, the partners recently purchased a pneumatic corking machine.

Up until then, they used a manual Italian floor corker.

He added that their friends couldn’t believe their wines were made from apples and wanted to buy from them. “Of course, without the proper licensing, that is illegal, so we gave the wine away and made bigger and bigger batches every year.” Finally, after much prodding from friends five years ago, John III said, “they wondered, ‘Should we open a winery?’ The answer was, ‘Yes, let’s go for it.’”

Still, they’ve come a long way from experimenting with kits and making five gallon batches of wine from grapes as a basement hobby 12 years ago. Later, they graduated to a 500-pound bin of grapes.

“Unfortunately, the quality wasn’t always there,” John III said. “Finally, we began thinking,

The partners said their future goals include possibly selling their wines to one or two restaurants, finding an o f f s i t e l o c a t i o n for additional hard cider and winemaking tanks, opening a Tapped Apple II, gradually changing over to as many locally made products as possible, and maintaining their current location.

“Westerly is perfect for many reasons,” John III said. “There are a lot of great restaurants, bars, and quaint shops in Westerly…it is picturesque, historic, and close to Watch Hill and Misquamicut Beach, so we get a lot of vacationers.”

Summer is still a few months away, but right now it’s the “locals” who continue to enjoy a bite of the Apple. You can too.

For information about hours of operation, weekly social events, and musical entertainment, go online to www.tappedapple.com,

After marketing their wine, receiving feedback from businesses, and finding the right location, John IV and Adam designed and spent a year

or call (401) 637-4946.

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EL ELEGANT, ELEGANT ELEGAN ELEGA ELEG ELE INDUSTRIAL, INDUSTRIAL INDUSTRIA INDUSTRI INDUSTR INDUST IIND INDUS INDU N H HISTOR HISTO HIST HIS HISTORI HISTORIC I .

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Delbert McClinton’s Sandy Beaches Cruise XXV What a week! I heard that a lot. I also heard a lot of singing, laughing, hooting and clapping as we traveled 1,887 miles from Fort Lauderdale to Puerto Rico, Dominican Republic and back, on the 25th sailing of Delbert McClinton’s Sandy Beaches Cruises on Holland America. The tone was set from the moment I put a foot onboard, the process was easy as could be. Bags were on their way to our cabins and we were greeted warmly by a line of staff that made us feel like we were the most

“Cruise Mom” Molly Reed put into every facet of our experience.

“Oosterdam" became our home for the week as we set sail with over 40 incredible, award winning musical groups, 1,848 or so passionate music fans and 781 officers and crew to spoil us rotten. This beautifully appointed ship has many staterooms that feature private decks that add a whole new dimension to traveling by sea. Fans and musicians alike mix and mingle everywhere! I could hear an artist playing on his balcony a level up as I tried to convince myself this was really happening. You eat meals together, ride elevators and enjoy the

traveling with their families and more relaxed, not having to shlep from gig to gig. There are combinations that organically happen, like, Titan of the Telecaster, Bill Kirchen, who sat in with many groups, much to their and our delight! Fabulous Thunderbirds leader and top Harmonica player, Kim Wilson was another that raised the bar on many sets, both energetically and musically.

You never have to worry about missing out on seeing your favorites because they schedule several set times. For instance, the uber popular

Guitarist Anson Funderburgh and drummer Willie McMains

special guests they had ever had. Delbert’s wife Wendy was the first to welcome me with a hug and swag bag that contained the important music schedule and a tremendously well done handbook, (also available online), that described in detail who would be playing with comprehensive bios. Everywhere you venture you feel the personal touches Wendy and

numerous amenities without separation, Marcia Ball is on almost every dance floor when she is not on stage playing! The music starts as we pull away from the dock at 5pm on Saturday and continues, almost round the clock until we call it a night, (or early morning), 7 days later. The performances have a different dynamic to them, the musicians are often

Lech Wierzynski from the California Honeydrops

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The McCrary Sisters

Mavericks had three shows, on different stages, all well attended. This ship had several indoor venues of varying size but I really dig the big outdoor pool stage under the warm sun during the day and blanket of stars at night. People were raving about the funk-a-licious goodness of The California Honeydrops, on the line up for the first time.

The other funky good time was provided by Mingo Fishtrap and their soulful front man Roger Blevins Jr., they were on for their 15th trip.

Fresh from receiving the news of her Grammy Nomination for Best Contemporary Blues Album, Here in Babylon, Teresa James and the Rhythm Tramps delivered their eclectic mix of New Orleans flavored Texas Blues. The audiences they drew were animated and hopefully contained some of the voters that will choose the winners in February! The Shinyribs hit the boat just as hard as they did Rhythm & Roots in RI the past couple years with similar results, people clamored for more of this entertaining power-group with charismatic front man Kevin Russell. Casey

James, whom you may know from American Idol, season 9, finalist fame, was a breath of fresh air. He seems to be leaning more and more into the blues and will be releasing a new album soon! The music was all so moving but perhaps some of the most stirring songs came from powerhouse contemporary gospel singers The McCrary Sisters. Ann, Deborah, Regina and Alfreda brought us to church each time they opened their mouths in praise.

You may think that all this live music, nonstop food and bar service was decadent and you would be absolutely correct but there were so many acts of kindness that happened along the way as well. Most notably an inter-cultural benefit concert held in Old San Juan which featured headliners from the cruise and sold out within 48 hours, raising close to $15,000 for public school children. Another $25,000 was donated by cruisers who also hand delivered 385 backpacks filled with school supplies to students from Escuela Franciso Manrique Cabrera.

This is all just a small sampling of what has emanated from a man that Rolling Stone called the “Godfather

of Americana Music�. Delbert graced the stage for the first time in Fort Worth, Texas and 62 years later at age 78 he is still thrilling us with sold out live shows, 26 albums of original material and good works that are making our world a better place. Read all about Delbert in the nationally acclaimed biography, One Of The Fortunate Few, (Texas A&M University Press) by Diana Finlay Hendricks.

Cruise #26 is already set for January 11, 2020, and from the look of the bookings they already had while onboard, it will be another sell out. For all details please visit sandybeachescruises.com

Alison Kaufman w/Delbert McClinton

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Matchmaker, Matchmaker make me a Match…

By Angela Carontino

L'amour…Amor…䙄 …ความรัก...Grá…Amore…Love…

The most beautiful of words and feelings. The need to love and be loved in return is as old as time. The hunt can sometimes feel complicated, elusive, hopeless and simultaneously wholly worth the effort. Matchmaker, please enter stage left! Through the ages, and contemporarily via online dating tools, people have used the services of matchmakers to find love and marriage.

Historically meeting your match, marrying and having children was less a matter of choice and more a necessity. It helped families continue their lineage, family businesses as well as kept land and homes in the family. It could increase a family's wealth and possibly their status in society as well if a desirable match was made. Matchmaking was very important in all cultures as matchmaking and arranged marriages went handin-hand.

Miai (matchmaking) was developed

Photo by D. Zolotarevs

by the Samurai in the 16th century to strengthen bonds between warlords and the warrior class. Arranged marriages would encourage loyalty and support if needed. A matchmaker, or nakōdo, acted as an intermediary between the man and woman's families, making introductions and assisting with contract negotiations.

Miai would be initiated by the parents of a young man or woman one they are of marriageable age. The children would have little to do with the process and may not even know it is going on! The Nakōdo would meet with the potentials family and would have pictures of the eligible

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young men or women and a brief history of each, which would include their age, lineage, education, occupation, health, social status, as well as the same information for all their relatives. The list of candidates would be narrowed to the parents short list of desirable suitors, and the nakĹ?do would do in-depth research of the families top choice to make sure they were of equal social status as well as having excellent health, free of significant disease. Once fully vetted and a meeting between the parents and candidates occurred the young couple would go on a series of dates. After the third date, they were expected to refuse marriage or accept a proposal.

Miai is alive and well in Japan, and marriage brokers are often employed to help find a suitable partner in life for hopeful individuals. Parents typically enlist the help of a matchmaking firm where prospect s f lip t hroug h something of a "look book" to find potentials mates. It is fair to say the Japanese take the business of finding a mate seriously!

The Christian Kievan ‘Rus of modern-day Russia had defined stages of the matrimony process by the 16th century. The courtship took time. Matchmaking was the first step in an elaborate marriage ceremony, and their role was mainly transactional. The matchmaker would visit the potential bride's parent on multiple occasions, each time bringing gifts from the young man's family such as bread, sweets, pies, wine, and beer. The matchmaker would propose marriage on behalf of the bridegroom's family and tradition called for the bride's father to refuse the first time. If the details of the bride's dowry were agreed upon and the proposal accepted the bride's family accepted a loaf of bread brought by the matchmaker and cut it. If the proposal was denied, the loaf was returned intact to the young man's family. Typically, the young man and woman never met and were told by their parents of their choice.

Irish matchmaking history is vast and legendary. It is also alive and well in one town that holds a festival in its honor! Matchmaking came from a necessity for men on farms to find a mate later in life. Typically farms were inherited after a parents death, so many of these men were not young and not able to provide for a wife until they had their own farm. Also, the concentration of females was in cities while men worked in the country and farm work left little opportunities for the sexes to mingle.

In Ireland, matchmakers were mainly male, and their unique qualifications were that they had "an eye" for finding matches and were familiar with all of the local families and customs. With this knowledge, they would choose suitable matches for a young man or woman and begin negotiations with the parents if any were involved regarding the details, including

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“Nordic Summer Evening” 1899-1900 by Richard Bergh, oil on canvas. Gothenburgh Museum of Art

dowry and their matchmaking fee. They would then plan the wedding festival and charge for this service as well. It was not uncommon for their age difference to be great.

The Lisdoonvarna Matchmaking Festival occurs each year after the harvest in September. It features many opportunities for young and old alike to meet a match, whether it is speed dating, over a pint at the local matchmakers' pub, or dancing the night away.

A local matchmaker, who also owns the pub in town, organizes it. Very enterprising of him! The festival is 6 weeks long, so the opportunities to find love are available for those who seek them.

The Hebrew word for a professional matchmaker is a Shadchan, who would charge a fee for his services. Today not all people employ a Shadchan to find a match though, many may rely on recommendations from friends and family. When looking for a suitable match things considered are "his/her character, intelligence, level of learning, financial status, family and health status, appearance and level of religious observance."

(Wikipedia, The Free Encyclopedia, Shidduch, last visited Jan. 15, 2019).

The next step would be for the couple to go on a few dates and decide if they are compatible for each other. In a stricter Jewish community, they go to a bashow, which is essentially a chaperoned date at one or the others home. The parents would attend and get to know each other and then leave the couple alone to talk and ask each other questions. A few bashows may occur before the couple decides if they are each other’s bashert (destiny!).

With the prevalence of online dating websites, it is a comfort to see that the journey to find love has always been complicated and people often turn to professionals for help. Matchmaking has also made its way to network TV following the love adventures of Patti Stanger of Millionaire Matchmaker and the UK’s Lara Asprey on The Ultimate Matchmaker. Watching people’s search for love can be comedic, sad, relatable and simultaneously heartwarming.

Through the ages it has been proven again and again, yet said best by the Beatles. “All you need is love, love, love is all you need.” Happy Valentine’s Day everyone, may love in all its many forms be yours

Facing Page top: Central Museum in Utrecht, “The Matchmaker” 1625 by Gerard von Honthorst, oil. Lower right: A painting of Nu Gua (or Nuwa) and Fu Xi unearthed in Xinjiang, China. The goddess and god were brother and sister in some myths and husband and wife in others, but always the creators of humanity. Lower Left: Oriental Medicine Journal, New Year/Year of the Snake 2013, Nü Gua Chinese Snake Goddess, in Chinese mythology, the patroness of matchmakers.

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Superstitious Love‌ In Ireland brides wear wedding bells on their gown because they are thought to ward off evil spirits.

In Russia you only want to give your beloved an odd number of blooms. Oh and yellow roses symbolize infidelity so better stick to red!

In Armenia eating a salty piece of bread before bed will help a woman dream about her future husband.

In Egypt it is good luck to pinch the bride on her wedding day.

In Italy and in Mexico if your feet are swept with a broom you will be single forever.

In China it is bad luck to wear pearls to your wedding and pregnant women are not attend weddings. It is a clash of good luck!

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Framing the Final Frontier Notes from Alaska Photographs and words by Marisa Marulli.

Marissa Marulli Photo by Dave Zahrobsky

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Taking advantage of one of the largest tidal shifts in the world, they’re exploring the temporary underwater haven which was nothing but sand and air hours ago.

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or weeks, I’ve been held in a stagnant haze, just like the heavy humidity around me.

It’s a week before my photo expedition participants arrive, and I’m double-checking a few of our locations in realtime conditions. I hop aboard the 38-foot Fera Mare I’ve secured for my group in one

Sweat smudges from my hand’s movements on a red moleskin at the same time it gathers in circular containers underneath my nose. Ink glides out from the heat of this Florida day in com-bination with a ball point on acid free pages, and my mind slips…

I’m back on that Alaska road.

The air is the kind of crisp which entices you to breathe more just to feel it. The mountains of the Chugach National Forest surround me, glowing head to toe.

There’s a man on the side of road collecting glacial water which spills from 100 feet above.

Cook Inlet is on my left. Beluga whales white as snow sneak their backs through the surface just quick enough for me to doubt my eyes.

doesn’t cost what I’ve paid to charter his boat with my group, I tag along on a day of his shuttling trips. First up: shuttling four kayakers to a remote island’s Public Use Cabin.

of my tireless efforts to be atypical. The popularized 300-passenger cruise of the Prince William Sound just won’t do. My mission is to provide authentic immersions in far out places.

So that my scouting trip with Captain Eric

We maneuver through the mist of Whittier, and through conversation I decode these campers as high-level executives about to cut off. Our motorboat slows and an island appears as if only for those searching through the fog around them. “This time and location next Sunday,” one yells to Eric, and just like that, they are removed from society for seven days.

Between drop offs, Eric and I plot our chart for our expedition next week. Proximity to calving glaciers, sea lions, eagles… perfect.

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Then we discuss what the week will look like over greens from Carl’s garden, local salmon, and pork and rhubarb pie. Soon, Alaska’s thriving twilight loses in its trick to deceive us, and we return to our hotel for a good night’s sleep.

Over the next few days I meet with vendors like this and confirm more locations on our schedule, and before I know it, it’s my participants’ arrival day. We kick off a comfortable orientation with wine, fresh lemonade, and appetizers in Carl’s (my Alaskan guide) gallery.

The next morning, the eight of us hop into our private vehicle and wind our way around the Turnagain Arm. As we get close to our first location, I notice the fog becoming a more present malice. I run through the backup plan process of a nature photographer. First location: distant horizon — it’d be all fog. Scratch. Second location: Maybe the valley will have staved off the fog? Move to Position #1. Third Location: forest waterfall with consistent light. Move to Position #2.

Luckily, our shuffling is perfect and all locations provide. We start with coffee cake and tea as first light falls on a lake as turquoise as the stone. As our

first shoot, I knock the beginners into Aperture Priority so they can quickly feel the accomplishment of shooting in a semi-manual mode. “Choose a wider aperture to isolate a subject in the foreground, or a smaller aperture to capture most of the scene in clarity,” I explain.

I hunt down the more advanced photographers who are off finding unique vistas. I make sure they’re getting results they want and offer ideas: focus stacking to gain extra clarity, using a tel-ephoto for compression of the scene.

Next, we hike into a forest, eating blueberries and cloudberries we pick from the bushes along the way. Our destination is a moss-

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covered waterfall which we end up sharing with Miss Alaska, Miss Teen Alaska, and a photographer. I move the beginners into Shutter Priority and have them experiment with longer shutter speeds for milky water flow, versus shorter speeds, to see every drop frozen in action.

Later, we make our way to Broad Pass to take in the peak of fall colors. I watch each participant step into different areas of the endless brush and soak in his/her own relationship with the tilted sun’s amber, crimson, and emerald glows.

At night, Carl and I keep our eyes on the Aurora, checking solar wind charts and cloud fore-casts, but I tell my participants it’s most important to look with our eyes. None of the above are promising tonight, so I call it a night knowing we have other chances.

The next morning arrives, and we begin our day in Denali National Park. After extensive conversation with park officials months ago,

we sorted a solution for bringing my group here. Denali is a unique park with its own set of regulations. We climb into an official bus — the only authorized way beyond the first 15 miles of the park entrance — and share seats

with passengers from the 3,500-person cruise boats who rode 400-person trains to get here.

I notice some of these travelers are irritable and wonder if this is the most palpable experience they’ll have in Alaska. I take a moment to appreciate my mission.

Photographing in Denali is a challenge as the need to switch between lenses constantly arises; wide-angle for staggering landscapes, telephoto for wildlife sightings. I offer my participants my preferred solution: the telephoto. You will always be ready for the

40 aligned with the Rule of 500s to avoid star trails.

It’s dark. It’s tough.

Suddenly one participant exclaims, “I’m getting the Aurora!” Sure enough our cameras picked up the Northern Lights before our eyes could. We giggle in excitement and shoot the neon green goodness with a crescent moon rising in the middle of it all.

animal sightings and can shoot the landscapes as panoramas.

The haze of our second morning burns away, and we are new members of the “30% Club” — a name which expresses the likelihood of actually seeing Mt. Denali. We happen across more miracles: a wolf sneaking across our gravel road, a rewarding hike to a herd of caribou, a moose near a braided river, and grizzlies playful as children.

Our evening unwinds in Talkeetna with dinner near a fireplace. I put everyone on the hotel’s Au-rora Wake Up Call list and check myself to no avail. My participant from Luxembourg found my expedition online after typing the words “Photographing Northern Lights.” I utter a message to Alaska under my breath, Keep working with me.

Our next day takes us to Matanuska Valley to hike on a glacier. We receive instruction on Crampons and our ground makes its way from black pebbles to thixotropic mud to ice.

As the sun begins another Alaskan-long descent, we head for our two-day stay at the retreat-worthy Inn At Whittier. After sleeping in, our charter embarks on the Prince William Sound, and I tell everyone to use high shutter speeds and continuous focus. We call in a drowning juvenile eagle and watch its rescue, photograph black bears and salmon, and hike on isolated beaches.

At dinner, our table overlooks a non-light-polluted sky. I disregard the clouds’ forecast and step outside.

“It’s clear — let’s at least shoot stars!” We trek in the blistering wind and fumble around tripods. I instruct everyone to achieve focus manually and keep shutters

On one of our final days together, we fly in small planes with tundra tires to the magical and re-mote Silver Salmon Creek Lodge. Here, a bright group maintains an intelligent neutrality with wildlife. Bear biologists walk us amongst grizzlies in a situation of respect and space. Photographers come here and choose their eyes over their lenses. It makes you think of the possibilities before us.

Anchorage hosts our final lunch together, and we hug each other goodbye for now — as some leg of our group has been in touch every week since, either by liking photos in our Facebook group, or texting about policies endangering the Alaska we know.

Marisa Marulli is an explorer, photographer and journalist with a passion for connecting people to the unknown. In her guided photography expeditions throughout the world, she offers participants a space for personal and photographic shifts — with an underlying call to protect these natural places that offer us so much.

To journey with her or learn more about her mission, visit www.marisamarulli.com.

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Washed Up on Myrtle Beach

By John Tolmie Photos by Kate and John Tolmie

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s winter in Connecticut takes a firm hold upon us, I find myself dreaming of warmer days where I enjoyed our beautiful ocean and eclectic shoreline. Craving some warmer climes I surprised my wife with an impromptu flight to Myrtle Beach. Affectionately known as the Redneck Riviera, Myrtle Beach has a hearty reputation amid the summer with rowdy bike weeks, floods of wild tourists and general beach revalry. However, during the winter months this temperate beach with its long wooden piers and miles of boardwalks transforms into a quaint and quiet place to refresh your spirit. Sixty of miles of white sand beaches begin at Ocean Isle Beach, NC and forms into a distinct crescent shaped shoreline ending in the historic Port city Georgetown, SC. This area is known as the Grand Strand. We spent four days visiting with our parents who migrated

from Wallingford, CT to Myrtle Beach 15 years ago. Since then my wife and I have made it tradition to fly down to warm our hearts with family and our bodies with the mild weather.

At the crack of dawn on the first morning of our micro vacation we poured ourselves coffee and headed to the beach. It was wonderful to feel the sand between my toes in the water splashing on my feet. There are rumors of people finding fossilized shark teeth amongst the brightly colored shells along the shore. After some

research we found a stretch of beach that holds a lot of ancient shark teeth. We were pleasantly surprised with another perk of visiting during the winter months. Foot traffic on the beach is minimal and therefore far less people picking for shells. We had actually hit the perfect storm for shell and shark teeth hunting. Due to a few heavy storms over the hurricane season the shoreline had changed revealing the layer of shells beneath. And on this particular morning we were given the gift of low tide.

My wife started to collect shells but I was after the ancient relics

45 of predators long gone. After searching just a few minutes I found my first onyx triangularshaped tooth from millions of years ago. There is no mistaking one when you see one. There are many black shards from fossilized shells but the deep carbon of shark teeth draws your eye right to it. I was able to find one great white shark tooth and about forty other smaller shark teeth. However my favorite find was a juvenile Megalodon tooth.

This particular creature from our ancient seas has captivated my imagination since childhood. It was a really cool experience to hold a tooth from an extinct predator that was the largest

shark to ever roam the seven seas. The sun started to rise and the beach became a little more active with shell collectors, joggers and beachcombers crossing our paths. On occasion we would compare our finds and share pointers on spotting specific shells and shark teeth. I had the pleasure of speaking

with a young lad and helped him find his first shark tooth. Myrtle Beach really is a friendly, fun and relaxing place to enjoy and explore. Kate salvaged many different species of shells but her favorite finds were the Lettered Olive shells which are the official State Shell of South Carolina. We spent our mornings getting exercise, watching the sun rise, and collecting beautiful gifts and interesting relics from the sea. I wanted to stay all day but Mom was expecting us for breakfast at 9am sharp. As well the sky was brightening making it a little more difficult to distinguish the broken shells from shark teeth.

Hungry for breakfast we made our way over the dunes, shook as much of the sand from our feet and motored home.

After breakfast I spread our beach booty on the glass table in my parents backyard. I washed the sand off the shells and separated them into groups. The sun was high in the sky and it became a beautiful balmy 70 degree day. Small lizards started to come out of there little holes. Anoles are incredibly versatile lizards and are cousins to the chameleon with the ability to change color and camouflage themselves with their surroundings. As I watched them skitter along I noticed a tree frog nestled in leaf of a fig tree. These fun little critters remind me that soon enough up north at home in Connecticut the snow will

thaw, the tulips will pop and the schoolie bass will be running up the Mystic River. Until then Myrtle Beach is a perfect place to stymie those winter blues and enjoy a break from the cold.

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A Broad Traveling Broaden the mind, expand the heart, feed the soul. Travel.

Malta

Profile & photos by Caryn B. Davis When I mentioned I was going to Malta, most people said, “Malta?

Where’s that?” Sounds exotic, right? Well, it is. Malta is an archipelago in the middle of the Mediterranean between Sicily and Tunisia. Gozo and the uninhabited Comino Island are part of Malta, but at 17 miles long and 14 miles wide, Malta is the largest.

A quick seven hour flight from Boston to Munich and then a two hour puddle jumper, easily gets you there.

Malta has been populated since approximately 5900 BC. Because of its deep, safe harbors, and strategic location it has been conquered by nearly every civilization. Each has left an indelible mark influencing Malta’s culture, cuisine, architecture, art, and languages, which are English and Maltese, the latter finding its roots in Semitic. Malta gained independence from its last ruler, the British, in 1964, formally becoming a republic ten years later and a member of the European Union in 2004.

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Malta has much to offer travelers. Expect warm turquoise waters perfectly suited for swimming, diving, and yachting; pristine beaches; megalithic temples constructed between 3600 BC and 700 BC thought to be the oldest free-standing structures on Earth, predating the pyramids; underground catacombs like the Hypogeum circa 4000 BC; friendly, hospitable people; and delectable dishes combining Italian, Arabic, and Mediterranean flavors.

looking Marsaxlokk Bay. I chose Marsaxlokk because I wanted to see the traditional fishing boats, called Luzzus, before they disappear. These colorful boats have been used since ancient times, the design dating back to when the Phoenicians occupied the island. On the bow is always a pair of painted eyes, thought to offer protection at sea.

(Incidentally, when the Ottoman Turks attacked Malta during the Great Siege of 1565, and when Napoleon took over the island in 1798, both armies, landed in Marsaxlokk). I contemplated this history as I strolled the peaceful waterfront, watching fishermen repairing nets or bringing in the days catch to sell to the restaurants and at the outdoor market that descends upon the harbor thrice weekly.

My first stop was the small fishing village of Marsaxlokk, 8 kilometers from the airport. I rented a typical 19th century Maltese house (very narrow with three stories, spiral staircase, and rooftop garden) over-

Maltese markets have the most variety and volume of foodstuffs I have ever seen. You can find every kind of nut, dried fruit, fish, olive, herb, spice, fruit, vegetable, and cheese imaginable, and at a fraction of what

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we pay in the states. (Oh, and if you get sick, you can find a doctor with regular drop in hours at the pharmacy. A visit with medicine costs roughly twenty bucks. How civilized is that)?

From Marsaxlokk, I drove 15 minutes northeast to the medieval village of Vittoriosa, a yachting mecca located on the Grand Harbor. Vittoriosa was once Malta’s capitol and is part of the Three Cities that includes Senglea and Cospicua, all of which played an important role in Malta’s military and maritime history. A lot of the city was destroyed and rebuilt after during the Great Siege, but you can still find quiet, narrow cobblestone streets and buildings that are original. In this case, all roads do not

lead to Rome, but to one small square at the city’s center where most of the shops, restaurants and cafés are located. (The word “city” conjures up a large sprawling location, but in actuality, Vittoriosa is barely a mile long with a population of 2600).

Once again, I rented a traditional three-story Maltese house. Each floor contained a different room with the kitchen on the first level, the living room on the second, and the bedroom on the third.

From the rooftop I had great views of the square and the Vittoriosa Yacht Marina.

Unlike other parts of the island where you can find high-end resorts with DJ dance parties into the wee hours, Vittoriosa is more about contemplating Malta’s

52 home to the most breathtaking church I have ever seen, St. John’s CoCathedral. It’s utterly jaw dropping. Leaders worldwide donated artwork, money, and artists, and no expense was spared in creating this baroque masterpiece. To me, it stands as a testament to the high value we, as a culture, place on art.

Italian artist, Mattia Preti is credited with decorating the interior. He painted several altar pieces and designed the intricately carved limestone walls. The floor is a patchwork of inlaid marble tombstones with

400 Knights and officers from the Order of St John buried beneath.

There are murals adorning the vaulted ceiling and 29 hanging tapestries representing the largest complete set in the world by Flemish weaver, Judocus de Vos. And those are just in the main nave and sanctuary.

There are also nine chapels and the Oratory which houses not one, but two, Caravaggio paintings - Beheading of St. John the Baptist and St Jerome Writing. I definitely recommend walking around with the free handheld audio guide to learn more about the art and the history of the church, which is still used for worship. But don’t hurry. It’s good to sit for a while and just look, as there is so much to take in.

And that’s really how Malta is. It’s good to just sit and take it all in.

Maybe it’s the ancientness of this place, or that every civilization since the beginning of time has been there. But somehow Malta gets into your DNA, and you just can’t stop thinking about it. long and complex history. Here you will find the Malta Maritime Museum, the Inquisitor’s Palace (1530), the Malta at War Museum, and Fort St. Angelo built between 1530 and 1560 by the Knights of St. John who were given the city in 1530 by the Spanish Emperor Charles V. Across the harbor is the new capitol, the cosmopolitan city of Valletta. A short ride by water taxi, which can be had in a Luzzu, if you are so inclined, will take you there. What yachting is to Vittoriosa, is what shopping is to Valletta. Valletta was constructed in 1566 with money gifted by the Kings of Europe, who wanted to show their appreciation to the Knights for successfully defending the island from Turkish invasion. It is a medieval fortress city and

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À votre santé!

to CT’s Only Certified Vegan-Friendly Vineyard

By Susan Cornell

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W

hen you choose a particular wine to pair with steak, chicken or fish, do you ever wonder what went into the winemaking process? How does gelatin from boiled pig body parts, isinglass from fish bladders or crustacean shells grab you?

Chandon (France) and Irish brewery Guinness, who in 2016 made its beer veganfriendly by removing the fish bladder from its 250-year-old filtration process.

For most of us, that is a bit too close to “yuck” – who wants hints of fish, shells, or animal body parts in their libation? These agents, and others such as bone marrow and egg albumen, are used by many winemakers when filtering their wine before bottling, which can influence the wine’s flavor and aroma.

Viljoen, Priam Ruaan Vineyard’s winemaker and viticulturist, sums up his winemaking philosophy: “Less is more, the simpler the better, minimal manipulation. I want to express the grapes from the area to their James Melillo, Gloria Priam , Ruaan Viljoen full potential, and strive to make the best possible product from what Owner and managing partner Gloria Priam Mother Nature has given us. Being vegan- says that while making adjustments to be sustainable and go solar can be expensive, in friendly improves the quality of the wine.” the end it’s not. “You have a huge price to pay if Priam Vineyards has long you don’t take those precautions,” Priam says. embraced sustainable agricultural practices, From the beginning, her plan was to live on the putting the vineyard in property, so it was important that anything harmony with the sur- going into the environment was healthy. “It rounding, pristine Salmon was my well, my water table and my air. I’m River Valley. In lieu of here every day and I’m affected by everything pesticides and fertilizers, that goes on here.” the vineyard put up bluebird boxes to control Priam points out, “It was a very healthy insects, planted wildflowers, environment to start with – this was 300 was declared a nature years of grazing pastureland on top of a conservation area by the World Wildlife glacial gravel pit.”

Federation, and in 2010 became what is believed to be the first solar-powered winery in The property, one of the oldest of Connecticut’s 43 wineries and vineyards, is New England.

But make no bones about it, this does not happen at Priam Vineyards in Colchester, which was just certified for its pure, vegan-friendly approach to winemaking, putting the Nutmeg State on the map of U.S. wineries receiving global certification.

After an extensive review of its production practices from soil to bottle, Priam is the first vineyard in Connecticut to bear the certified seal of approval from BevVeg International.

Priam is in excellent company. Around the world, environmentally-conscious beverage companies are embracing these higher standards of production, including Moët &

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chef who can prepare vegan meals)?

Viljoen said he had received numerous emails, Facebook messages, and inperson questions asking if the winery was vegan-friendly, gluten-free, etc. His personal mission became “to grow Priam Vineyards into untapped markets and find comfort with new generation millennials and Generation Xers as these developing ‘cultures’ want to know where their food comes from and am I buying sustainable.”

incredibly fertile and, as a U.S. Geological Survey Team discovered, the land has a beautiful mineral deposit, thanks to the glacial shift. Priam’s bedrock is Brimfield Schist spotted with small red garnets. “We have minerals from the bottom of the Atlantic Ocean deposited here,” she says. “What we’re sitting on is just golden and we want to keep it that way.”

With Priam’s history of sustainable, environmental practices, foregoing animal byproducts and other additives in its wine production was a logical step to embrace. When Viljoen came to Connecticut from Cape Town, South Africa

in 2016, he began using the higher quality winemaking processes that had gained traction in Europe and other countries overseas. But joining the club was neither easy nor inexpensive. Certification entailed a three to five-month audit, submitting all products, their lot and batch numbers, obtaining a Certificate of Analysis, non-GMO certificates and organic certifications, presenting total production plans from vine to bottle and varietals used, presenting blending proportions for each wine and blends under each of Priam’s 14 wines, and random site visits from the certification company performing both visual and internal audits.

So why jump through hoops for the vegan seal of approval, particularly considering neither the winemaker nor either owner is vegan (although Priam’s fantasy is to have a personal

The reason that all wines are not vegan or even vegetarian-friendly has to do with a process called “fining” and how the wine is clarified.

It’s the filtering before bottling where many winemakers use funky additives, such as animal byproducts.

The term “fining,” the winemaker explains, “is the process of adding a reaction agent to clarify or stabilize your product.” He adds, “People don’t want to consume cloudy wine.” Instead, Priam uses enzymes and natural purifying absorption minerals for fining and clarification, or just leaves the wine to clarify on its own (although this can take as long as a year).

A consumer can’t simply look at the packaging or turn to the Internet to determine the ingredients used in production. But, if the product is legally certified and carries the proof of vegan-friendly certification on the label, “the consumer can rest assured

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standing wineries on the East Coast, and our wines compete with top vineyards in international wine competitions.”

Proof of this can be found in the results of the 8th Annual International Wine Competition, one of the most respected in the world, where two of Priam’s hand-crafted wines won gold and silver medals, earning it the distinction of Connecticut Winery of the Year for 2018. there were no animal-derived or animal byproducts used during production.”

“This is the main reason I took the time and financial investment to get certified -- as means of assuring not just vegan-friendly, but that the wines I am producing assure quality, transparency, and legality and fit into Priam Vineyards’ dedication and practices,” Viljoen explains.

The vineyard’s practices were initially framed

by Priam herself, as well as co-owner and director James Melillo, who joined Priam four years ago to increase the size, quality and reputation of the vineyards. “Priam Vineyards hadn’t yet discovered its true potential,” Melillo shares. “Now it’s really one of the out-

The vineyard’s growing reputation for quality wines bolsters Melillo’s wheelhouse, which is

“agritourism.” He says, “Whether it’s a winery or a dairy farm or an apple orchard, agritourism has become critical for success because of costs and the shifting desires from product to experience among Americans.”

“Agritourism allows agriculture to maintain its ability to create quality entertainment, tourism, and quality life experiences in Connecticut so people don’t need to leave the state in order be engaged.” This focus on agritourism coupled with the beauty of the vineyards and excellence of its wines has

61 made Priam a popular site for weddings and corporate events, as well as a year-round getaway for wine tastings, concerts, family outings and picnics.

Melillo views Priam’s success in becoming certified with the “vegan-friendly” quality standard regarding great wines, as another jewel in Priam’s crown. Not only do vegans “tend to be more aware and more knowledgeable and conscious, they are one of the fastest growing segments of the food and wine industry,” he says. “They’re looking at farm-to-table, they’re looking for less processed products in both wine and food. It’s a way of eating and thinking about food and wine. There’s kosher, organic and other terms that are more focused on methodology than quality.”

Is Melillo vegan?

“No, I’m an Italian,” he laughs, then goes on to explain why he still represents the target market for Priam wines.

Licensing organizations such as BevVeg have wines they have qualified, but there’s no central repository for the consumer. Under U.S. labeling criteria, consumers cannot find out what’s in a wine when picking up a bottle.

So, what’s in that $10 or $12 bottle?

“The only cost-effective way to make a $10 or $12 wine in the U.S. is to machine everything,” Melillo says. “When a picking machine goes through the vineyard, it effectively has a series of mechanical processes that picks up everything that it can – it pulls it up, puts it into the hopper, and then crushes. That includes not just the grapes but may include the snake, may include the bird’s nest, and may include the opossum that’s made a home in the vine.

All of that is scooped up and becomes part of that wine.”

This is one of the reasons why Priam Vineyards handpicks its grapes. With a picking machine, “you don’t know what organic matter is in there – animal or vegetable. Picking grapes by hand ensures the quality of our harvest.”

“Our first target market is people who like great wines, and that’s what we make. The second group that drinks our wine is people in Connecticut who are looking to support local or regional small businesses, and that’s what we are. The third leg is the vegan. I go out of my way not to eat nitrates and highly processed foods. I choose that as a lifestyle. We want people who not only choose that, but also make it all the way to vegan.”

“It’s a quality road and we want it to be seen as that quality road that people embark on for their own purposes.”

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T h e

P r e m i e r

R e s o u r c e

t o

t h e

C o n n e c t i c u t

A r t i s a n

INSTINCTIVELY DIFFERENT>>

TASTE BUD FLIPPIN’ DELICIOUS

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The

Cheesemonger Paul Partica, The Cheese Shop, Centerbrook CT

Frequent Asked Questions: Part I The following questions are frequently asked, so here are some answers for all to see. These are based on information and experience gathered over fifty-one years in the specialty food business, and they are the opinion of the Cheese Shop.

Are there any low-fat cheeses?

Yes, some low-fat cheeses are available today. Unfortunately, most have about the same appeal as non-alcoholic wines. It has been our experience that when sampled, most customers are disappointed. I would be sure to try before you buy.

As a side note, many people buy cheeses labeled part-skim milk because they think they are getting a low-fat cheese. In reality, if any butterfat is removed from the whole milk it has to be labeled “made from partially skimmed milk”. This is done by the cheese maker because of the different levels of butterfat found in milk. Jersey cows (brown and white in color), for example, have a much higher butterfat content than Holsteins (black and white in color), and produce a lower volume of milk per day.

In order to maintain consistency, a cheese maker needs to start with the same amount of butterfat every time. Therefore, he might need to “skim” the milk at times to achieve this. So it would technically be possible to produce a “partially skim milk” cheese that contains a

higher butterfat content than one made from whole milk, depending on what breed of cow is used. You need to read the label and see what the fat content is. Many people are familiar with the Norwegian cheese Jarlsberg, which is labeled as a semi-soft, part-skim cheese. Its butterfat content is about 45%, which is the same as most whole milk cheeses.

Jarlsberg makers also produce a low-fat version called Jarlsberg Lite, but you can really taste the lack of butterfat in that version.

Are there any low-salt cheeses available?

I am often asked about the salt content in cheese, and if there are any “low-salt” cheeses available that taste good. The answer is no.

Shall I go on?

Just about everything tastes better with salt. It is probably the best additive to any food, and thus plays a more important role than any other herb or spice. In addition to having its own taste, salt also enhances other taste sensations, such as sweetness. Salt intensifies the sweet taste of many foods, which explains why many chocolates are now sprinkled with salt. Our most popular chocolate truffles are Sea Salt Caramels. The proper amount of salt can also reduce bitterness in foods. Unfortunately, lowering salt in cheese production often produces a bitter taste and poor shelf life, as low salt cheeses mold much quicker.

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Salt has been used for centuries as a means to preserve food and cure meats. It was used long before modern refrigerators were invented.

Basically, salt stops bacteria growth by drawing out moisture from various foods products, inhibiting bacterial growth and food poisoning.

In cheese production, salt will draw out moisture and dehydrate cheese when introduced to curds. This forms a natural rind. Without salt, this cannot be achieved. Depending on the recipe for a specific cheese or how long a cheese is intended to be aged before consumption, salt quantities will vary. The longer the time for aging and the thicker the rind, the more salt is needed.

Salt can be introduced by different methods. It can be added directly to the curd, or whole cheeses can be given a salt (or brine) bath.

Several brine baths may be used during production and continued later, as part of the preservation process. Salt can also be simply rubbed on the rind.

The following chart shows the salt content and calories (in most cases) in many popular cheeses

Cheese Appenzeller Bucheron Chaumes Delice de Argental Emmenthaler Swiss English Coastal Cheddar Fromage D’Affinois Gruyere (Swiss) Manchego Parmigiano Stravecchio Piave Vecchio Stilton Vlaskaas Beemster XO Beemster Processed Cheese

I have always heard that some people have less trouble digesting goat or sheep milk cheese. There does not seem to be concrete evidence to support that one type of milk is easier to digest over another.

However, it has been discovered that goat’s milk is “homogenized naturally,” which means fat particles stay suspended in milk, making them easier to digest. In cow’s milk, fat particles separate from the milk and become harder to digest. As a kid, I can remember shaking cow’s milk because all of the fat was at the top.

People have different reactions to various foods, so it is best to see what works for you. If you do have a problem, it could be a dairy allergy and not lactose intolerance. Fat content varies among animals.

Cow’s milk has a slightly higher amount of lactose than goat’s milk.

However, in its concentrated cheese form the difference is insignificant.

When most cheeses are made, the milk separates into curds and whey.

When the whey is drained from the curd, most of the sugars (lactose) are as well, leaving a concentrated delight known as cheese. Cheese is approximately 95% lactose free. This means that 95% of the original 5% of lactose found in milk is discarded. Most lactose remaining in

Milk type Raw Pasteurized Pasteurized Pasteurized Raw Pasteurized Pasteurized Raw Raw Raw Pasteurized Pasteurized Pasteurized Pasteurized

My solution is the same one I give for those looking for low-fat cheese. Eat the cheese you like but eat half as much, and you have just created the perfect low-fat, low-salt cheese.

Are there any lactose free cheeses?

Many people assume they are lactose intolerant and therefore cannot eat cheese. Others are allergic to dairy products. You need to find out whether you are lactose intolerant or allergic to dairy; there is a difference.

For those of you who have been diagnosed as lactose intolerant, there might be good news. Let’s first define lactose intolerance, which is an inability to digest lactose sugar in milk. In order to understand this, let’s look at milk and cheese-making. Cow’s milk is approximately 87% water, 3-5% fat, 3 1/2 % protein, 5% milk sugar and an assortment of vitamins and minerals. Lactose is the main sugar, and it is made up of dextrose and galactose. Digesting is the process of splitting the lactose into these two sugars. This is accomplished with the help of an enzyme produced naturally in humans called lactase. Lactase ferments and becomes lactic acid. Some people cannot create lactase, hence the problem. Symptoms can include bloating, cramps and even diarrhea.

Sodium in mg (1 oz) 170 50 220 220 50 200 170 160 170 450 214 220 227 237 340

Calories (1 oz) 110 70 90 115 120 120 90 120 120 111 131 110 110 120

the curd is converted into lactic acid. This even gets better, the longer a cheese is aged the more moisture loss, leaving even less lactose.

Most cheeses that are 6 months or older become lactose-free. Examples of this would be most aged goudas like Beemster Vlaskaas or Beemster XO. The exception to this would be cheeses that are made with whey, such as fresh ricotta or basket cheese. Younger cheeses, like brie and camembert, have a higher moisture content and will contain higher percentages of lactose. Fortunately, however, they are still 95% lactose free.

When in doubt, eat aged cheese or eat in small portions until you can determine just how much cheese you can digest without issue.

Paul Partica, The Cheese Shop, (860) 767-8500 33 Main Street, Centerbrook, CT 06409 www.cheeseshopcenterbrook.com

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By Art LiPuma, General Manager SeaSide Wine & Spirits, Old Saybrook, CT

has a variety of flavor profiles depending on where it is grown, the most famous being Rioja. Rioja is a very important wine area in Northern Spain. In this area it is usually blended with any of these other three grapes: Grenacha, Carignan and Graciano.

Spain has been exporting wine since the mid 13th century, but started producing it around the 12th century. The country grows over 600 different varieties of grapes, however most vineyards only plant around twenty. Some of the key white grape varietals are: Albarino, Verdejo, Loureira, Treixadura, Godello, Macabeo Chardonnay, and Sauvignon Blanc.

Albarino is one of most famous whites of Spain grown in Rĭas Baixas, which is one of the wine areas in Galicia in the north west area of Spain. These wines have a bright citrus fruit and a dry crisp finish. This wine will pair well with seafood dishes and light hors d’oeuvre.

Another popular white varietal is Verdejo which is a little bit softer and rounder than the Albarino grape. This wine pairs with salads and chicken dishes. Macabeo, also known as Viura, is one of the key grapes of the sparkling wine called Cava, which is exclusively from Spain Other grapes included are Parellada and Xarel-lo. Cava has to come from the growing regions of Valencia, Aragŏn , Navarra, Rioja, Basque, and Catalonia, but most of Cava is produced from the Catalonia region. An important wine that has helped Spain’s economy since the 1400’s is Sherry. This wine which, is also made from white grapes, is a fortified wine.The wine is fortified with grain neutral spirits to raise the alcohol content to 3-4 degrees. There is a wide variety of styles of Sherries ranging from bone dry to rich and sweeter ones similar to that of a dessert wine.

There are a wide variety of red grapes grown for wine making in Spain. The ones most frequently used are Tempranillo, Granacha, Monastell , Syrah, Cabernet Sauvignon, Merlot, Carignan and Bobal. The Temprenillo grape is one of the most versatile. It is grown in many different parts of Spain. This grape

There are three different quality and aging practices represented by specific labeling laws. The first is “Crianza” which means the wine needs to be kept in the oak barrels for at least six months before releasing it and 18 months in the bottle. The Second is “Reserva” which is aged one year in the oak casks and at least 2 years in the bottle before it is released. Lastly is “Gran Reserva” which is aged for two years in cask barrels then three years in the bottle. Typically, the more the wine is aged in the barrels the longer it will last in bottle. This is also reserved for the higher quality wines.

Another pristine area in Spain for growing and producing wine is Priorat. The wines from here are rich with extensive flavor.

The grapes that they grow there are Garnacha, Syrah, Cabernet Sauvignon, Merlot, and Pinot Noir. Jumilla is an area where they grow Monatrell which is the same grape as Morvedre from France. This wine has a style of rich fruit flavor with a minor jammy component to it were the richness partakes dark fruit with a taste of plums, blackberry, cassis, and black cherry. It pairs very well with meat dishes and Barbecues and is an always crowd pleaser.

These are just a few of the famous wine growing and producing areas in Spain, but there are many more to experience in this amazing country.

Cheers!

Art LiPuma, General Manager at SeaSide Wine & Spirits 118 Main St, Old Saybrook, Connecticut www.seasidewineandspirits.com

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Written by Heather Kelly Director of Operations, NoRA Cupcake Company Photos: Winter Caplanson, Connecticut Food and Farm

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Valentine Cupcakes for Everyone If there’s one thing to know about cupcakes (especially ours) it’s that you can be as creative and customized as you want when it comes to making your dessert! So whether you’re looking to put together some sugar for your sweetie, a girly “Galentine’s” spread, or something for the kids, you’ve got endless options and we’re here to help you narrow them down.

What says romance more than poppin’ bubbly ? Not much. Luckily, baking champagne into your cake gives it a moist, effervescent pop while staying in theme. It works well in chocolate or vanilla bases - just sub out your water for champagne or prosecco. We suggest pairing it with a champagne buttercream frosting for the full effect. You can make your buttercream at home simply by using butter, powdered, sugar, vanilla, and heavy cream. The champagne can be added to taste - mix it in lightly and make sure not too add to much as it will water down and thin out the frosting. Just a touch will give it that bubbly pop! Dress up your frosting with some crystal sugar and a sliced strawberry and gift to your favorite valentine!

Nothing says Galentine’s Day like wine (clearly we have a theme going here) and a red velvet moscato cupcake should not be overlooked as an addition to that celebration. The smooth sweetness of the moscato really puts the “velvet” in red velvet. As with the champagne, substitute for water in your recipe to give your treat that extra “kick”. We recommend frosting with the traditional cream cheese frosting - cream cheese, butter, powdered sugar, and vanilla, and maybe adding some PINK coloring to keep it festive. Our own variety that we carry in store goes by BOSS CHICK and is also coated in gold glitter, because why not. The cream cheese frosting is just the right amount of “tang” so even those who “don’t like sweet” can’t resist the deliciousness of this one.

It can’t be boozy cupcakes all the time, and we’ve got the perfect kid friendly option for your little cupids. It involves one of our favorite ingredients - CEREAL MILK! Bake up a strawberry cupcake, inject it with strawberry cereal milk, and frost it with a vanilla whipped cream frosting and you’ve got heaven in a cupcake liner. There is a trick to making your own cereal milk at home without actually wasting a whole box of cereal to soak. Similar to making a tres leches mixture, combine equal parts evaporated milk, sweetened condensed milk, and heavy cream. Add in strawberry syrup, combine in a squeeze bottle and soak into your cupcakes. We add white chocolate curls to the rim of our frosting, toss on a strawberry slice, and call her LOVE SHAKE. Like we said, there’s not much you can’t incorporate into your favorite desserts for this candy filled holiday. If you just want to enjoy the sweets and stay out of the kitchen, come see us at our bakery in Middletown and we’ll have plenty of options for the lovers and haters of Cupid’s holiday!

NoRa Cupcake Company (860) 788-3150 700 Main St, Middletown, CT 06457 noracupcake.com

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Written and Photos by Bob Zemmel, Owner of Alforno Trattoria Bar

Ragu Bolognese Ragu in northern Italy refers to any sauce of slow cooked meat in liquid served over pasta. Braising, in which meat is browned over high heat and then simmered in liquid over low heat is the ideal method to create a great ragu.

In Bologna, there will be a different recipe from every other street or even every other family. After explaining my own take on this recipe to a native of Bologna, I endured a five-minute diatribe on how this was not classic Bolognese. But, classic or not the result is delicious.

This version uses pork butt and chuck roast, cuts with lots of connective tissue that we brown strongly, then braise in the oven in red wine and meat stock flavored with vegetables. I prefer these cuts because they have a higher fat content, which gives more flavor and better texture. I braise these meats instead of the traditional stove top method. Braising allows the meat to cook unattended and the connective tissue to break down over time.

Slow cooking, until a fork pierces the meat without resistance, is the key.

Shred the meat, adding some diced vegetables and good Italian plum tomatoes. Another 45 minutes in the oven reduces the liquid and brings the ragu together.

Frequently, this is served with Tagliatelle, or fresh egg noodles cut ¼ inch wide. Here, we are using penne pasta, preferably Dececco, which makes for a cleaner shirt at the end of the meal.

Recipe and Procedure:

Slice meat into 1 inch thick pieces. Heat 4 fl oz olive oil a dutch oven.

Season the meat with salt and pepper and brown on all sides, about 6-7 minute on medium high heats.

Add quartered carrots, onion, celery, bay leaf, thyme, garlic, stock, wine, and ½ of the tomatoes.

Bring to a boil on the stove top uncovered. Once boiling, place in the oven, tightly covered, at 325 degrees for 2-3 hours or until meat is fork tender.

Remove the braise and discard the large vegetables that have given up their flavor. Add to the meat and liquid along with the other half of the canned tomatoes and diced vegetables, cover tightly, and simmer for 45 minutes on the stove top.

Allow the braise to cool until the meat can be handled. Shred the meat and stir back into the ragu. Adjust for salt and pepper.

This yields about 2 quarts of ragu.

Final Assembly: Heat 1 qt of ragu. If you prefer a richer sauce, you can add 4 oz of heavy cream and reduce slightly.

Bring 1 lb of penne to a boil in salted water. Cook until ¾ done. Add the penne to the ragu with a few ounces of the salted pasta water. Reduce the sauce until the penne is cooked through. Finish with a handful of grated Parmigiano Reggiano, parsley, and a drizzle of extra virgin olive oil.

2 lb beef chuck

2 fresh thyme sprigs

2 lb boneless pork butt

4 cloves of peeled garlic

1-28 oz can Italian plum tomatoes

2 bay leaves

Enjoy!

2 large carrot dice one carrot)

Salt and pepper to taste

4 stalks celery dice 2 stalks)

4 oz Parmigiano Reggiano

4 large Spanish onions (dice 1 onion)

1 oz Chopped Italian Parsley

32 oz meat stock (unsalted)

Heavy Cream (optional)

Bob Zemmel Alforno Ristorante 1654 Boston Post Road, Old Saybrook, CT 06475 860 399 4166

750 ml dry red wine (1 bottle)

Extra Virgin Olive Oil

FEBRUARY EVENTS

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Month of February- Westbrook February events at Waters Edge Resort & Spa Saturday, 2/2/19 – Cabaret Style Dinner Show: A Tribute to Jackson Browne. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Thursday, 2/14/19 –Valentine’s Day Couples Dinner. 5:30pm-9pm $125++ per couple. For reservations please call the restaurant at 860-399-5901 ext. 2021.

Saturday, 2/16/19 –Winter Gala Dinner Dance Featuring Sugar.

6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Sunday, 2/17/19 – Cabaret Style Dinner Show: A Tribute to Heart.

6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Saturday, 2/23/19 – Cabaret Style Dinner Show: A Tribute to Bob Segar. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Repeat Events: Prix Fixe Lunch Mon. through Fri. 11:30am-2:30pm $14++ Prix Fixe Dinner Mon. through Fri. 5:30pm-9pm $25++ Lobster Boil specials and trivia every Monday Happy Hour Specials Mon. through Fri. 4pm-6pm Taco and Tequila specials every Tuesday Girl’s Night Out every Wednesday Thursday Night Burger Specials Sparkling & Sushi specials every Friday night Live music every Friday and Saturday night Award winning Brunch every Sunday Water’s Edge Resort and Spa, 1525 Boston Post Road, Westbrook, CT For info, call 860-399-5901 or visit www.WatersEdgeResortAndSpa.com

February 1 – March 8 An art exhibition featuring works by members of Gallery One at the Valentine H. Zahn Community Gallery at Middlesex Health Shoreline Medical Center. The Gallery is open during regular business hours and is located at 250 Flat Rock Place, Westbrook, CT. For more information, contact Middlesex Health at 860-358-6200 or zahngallery@gmail.com.

February 1 to March 2 Madison Valentine Gems at Susan Powell Fine Art. Join us for a festive winter evening opening & meet the artists Friday, February 1, 2019, from 5-8 p.m. The show continues through March 2. Many of our favorite award-winning artists, as well as new artists we are introducing, are participating in this group show. Wine and hors d'oeuvres will be served. We are featuring paintings by over 30 nationally-acclaimed artists at affordable prices. All are exquisite gems to start, or add to your collection. Original art is the perfect thoughtful and personal gift for your Valentine! This exhibit offers a wide variety of subjects and styles featuring landscapes, marines, still lifes, florals, and city scenes. Exhibiting artists include Kathy Anderson, Del-Bourree Bach, Paul Batch, Peter Bergeron, Stephanie Birdsall, Kelly Birkenruth, Karen Blackwood, Dan Brown, TJ Cunningham, Ken Davies, David Dunlop, Eileen Eder, John Falato, Loretta Fasan, Judy Friday, Vincent Giarrano, Lisa Gloria, Curtis Hanson, Neal Hughes, Susan Jositas, Sarah Stifler Lucas, James Magner, Anne McGrory, Jim McVicker, Leonard Mizerek, Larry Preston, Deborah Quinn-Munson, Cora Ogden, Jeanne Rosier Smith, Dennis Sheehan, and George Van Hook. The gallery is located at 679 Boston Post Road in Madison.

Gallery Hours are Tuesday through Saturday, from 11-5 pm, and any day by appointment. For more information, (203) 318-0616, or email susanpowellfineart@gmail.com. Visit www.susanpowellfineart.com to view images of paintings.

February 1 - March Old Lyme Associate Artist and Newly Elected Artists. This juried show is open to the Lyme Art Association's Associate Artists: members who are regular exhibitors but not yet Elected Artists. It is open to all mediums and subject matter, so visitors and buyers will see landscapes, sculpture, still lifes, and portraits. Work from the most recent inductees to Elected Artist will also be on display. All work is for sale.

Gallery hours are Wednesday through Sunday, 10-5 pm, and by appointment. Admission is free but a $5 donation is suggested.

Lyme Art Association, 90 Lyme Street, Old Lyme (860)434-7802; lymeartassociation.org

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Month of February- Branford February events at Lennys Indian Head Restaurant!

Thursday, February 7th 6-9 pm Puppy Love 2nd Annual Fundraiser for the Dan Cosgrove Animal Shelter. The event will feature live music with Airborne Jazz, raffle prizes, light appetizer buffet and cash bar. Lenny’s will donate a portion of the proceeds to the Dan Cosgrove Animal Shelter. Tickets are $25 in advance or $30 at the door. To purchase, visit http://www.branfordct.gov/Donations Thursday, February 14th Valentine’s Day - Treat Your Sweet to Lenny’s! In addition to our full menu, we'll have a Valentine's Lobster Special for Two - two cups of clam chowder, fried calamari to share, two 1 1/4 pound lobsters served with baked potato and vegetable, apple crisp and coffee – all for just $59.95. Reservations accepted.

Repeat Events: Monday Nights - 7 pm Trivia Night with $2 Bud drafts and Free Wings Thursday Nights – Ladies’ Night $6 Martinis and Apps at the bar Friday Nights - $2 Bud Light bottles and Free Wings Sunday Fundays – Bloody Mary Bar and Live Music 1-4 pm Lennys 205 South Montowese St (Rt. 146) Branford, CT 06405 www.lennysnow.com 203-488-1500

February 1 - Fashion in the Ballroom. Fashion in the Ballroom is celebrating with its core designers 10 YEARS OF FASHION in New London! As New London’s premier fashion event, a showcase of local clothing designers brings the thrill and drama of high fashion to New London! Coordinated by Emmanni Martine, the night will be filled with creative fashion, dance, and music! Dance performance by David Dorfman Dance Group, music by DJ Sir Round Sound and a very special guest Poet Laureate Frederick-Douglass Knowles II will walk us through the rich history of Hygienic Art as well as the 10-year span of unique fashion in New London. 8pm Friday, February 1 | 7– 10 pm On-site boutique | Show starts at 8pm Crocker House Ballroom 35 Union St. Doors open 7:00 pm. *Reserve front-row seating $25 available at www.hygienic.org. $10 at the door, limited availability. Crocker House Ballroom, 35 Union Street, New London February 2 - Mayfly Playhouse 24. MAYFLY GOES TO ELEVEN! A 24-hour-play-event where, on Saturday night, six playwrights draw a random cast of actors and director, are given a set of rules, a prop, and before the sun rises they deliver a brand-new 10-minute play. At 8:00 AM Saturday morning the scripts are distributed and the actors and directors go to rehearsal spaces throughout downtown New London. At 5:00 PM we have our dress rehearsal, and at 8:00 PM these plays are performed at a one-night-only event in the Crocker House Ballroom in front of a capacity crowd! Cash bar. *$10 sug. donation. Crocker House Ballroom, 35 Union Street Saturday, February 2, Doors open at 7pm, Performance starts at 8pm February 8 - The Poets Cafe. This year The Poets Cafe will spotlight two talented poets, Hartford Poet Laureate Frederick-Douglass Knowles II and Muse. Then the floor will open for the audience to take the mic. Poets,singer-songwriters, MCs and anyone who appreciates the art of the spoken word are encouraged to perform.Doors will open at 7pm for cocktail hour and open-mic sign up (space is limited so arrive early). Music provided by DJ Prime! Doors open 7pm. At 8pm the event will start, hosted by comedian Nika Domingo performance will be followed by open mic. Coordinated by Juanita Austin * $5.00 donation welcome. Hygienic Galleries, 79 Bank Street

February 1 Windsor Connecticut Craft Beer & Historic Tavern Games. A fun night focused on beer and tavern games. Sample great beers from Back East and a variety of other craft breweries while learning or renewing your acquaintance with old-fashioned tavern games like quoits, Nine Men’s Morris; Fanorona; English Draughts (called Checkers today); cribbage; and dice games like ship, captain, crew; dominos, and solitaire. Fanorona and Nine Men’s Morris are both strategy games played on lined grids with black and white pieces similar to those used in Checkers. Instructions will be provided.

Education and Outreach Coordinator John Mooney will kick things off with a brief presentation about taverns in Connecticut and how games fit into tavern culture; slides of Windsor homes that used to be taverns and various tavern-related artifacts will continue as background images while you play games and sample beers and delicious refreshments. Please feel free to bring your own favorite board games to play and share, keeping in mind that today’s games are tomorrow’s historical artifacts. Cost for this program is open to age 21 and over only. The snow date is Saturday, February 2 starting at 6 p.m. 6 p.m.-8 p.m. (860) 688-3813 windsorhistoricalsociety.org Windsor Historical Society, 96 Palisado Ave, Windsor, CT 06095

February 2 "Sleeping Beauty" Tchaikovky's Sleeping Beauty is the ultimate romantic ballet, an enchanting fantasty story based on one of the most beloved fairy tales of all time. It has long been famous for its lavish productions and is considered the height of classical ballet one of the greatest, purest works in the art form. 7:30 p.m. Shubert Theater, 247 College St. New Haven, CT 06510ADMISSION: $39-$69.

(203) 562-5666 www.shubert.com/shows-events/sleeping-beauty

FEBRUARY EVENTS

February 1, 2, 8 New London

FEBRUARY EVENTS

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February 2, 7, 15 & 22 Salem February 2 - Try painting with alcohol ink! This workshop introduces you to the what and how of working with alcohol ink. Tools and supplies are included to make your own personalized coasters.

2-5pm. Class Fee: $40. The Red House, 22 Darling Road, Salem.

Visit salemredhouse.com for more info. (860) 608-6526.

February 7 - Paint Your Pet! Professional artist, Julianna Cameron will help you paint a portrait of your pet. Submit a photo of your pet to artjulianna@gmail.com prior to the class and Julianna will prime the canvas with an outline of your pet. Then she will guild you with step by step instructions. No experience necessary and all supplies are provided. What a fun class! 6-8pm. Class Fee: $40.

The Red House, 22 Darling Road, Salem. Visit salemredhouse.com for more info. (860) 608-6526.

February 15 & 22 - Hand Build your own Ceramic Mug with Heather Abel from Purring Pottery. Learn how to work with clay slabs and how to make and attach your mug handles in the first class, and then glaze and prepare your bisque-fired mug during the second class for its final kiln firing. All supplies and kiln firings included. 6-8pm both evenings. Class Fee: $50. The Red House, 22 Darling Road, Salem. Visit salemredhouse.com for more info.

(860) 608-6526.

February 7 Deep River Creative Cooking Classes in the Riverview Room at The Lace Factory! 6:30-9pm Cheese Making 101 - learn to make your own cheeses!

Come Hungry! Class includes family style dinner and drinks,variety of cheese tastings, presentation, raffles & prizes, and of course hands on cheese making guided by Andrea Isaacs, owner of Cloud Nine Catering and the Lace Factory, along with her fun and talented team! Thursday February 7th $65pp++ *Reservations Required, space is limited* PH: (860)526.4445 www.thelacefactory.com 161 River St. Deep River, CT

February 8 - March 18 2019 Winter Wildlife Eagle Cruises. Come beat the winter doldrums and cabin fever! Bring your family and friends to enjoy the winter and to experience the beauty and solitude of the Connecticut River this special time of year. There is minimal human activity, and with no leaves on the trees, our wildlife viewing won't get any better. Join us on this two hour “on-thewater” cruise to search for eagles and other winter wildlife. This is Mark and Mindy’s 14th year providing these popular cruises and in the past we have spotted up to a record 41 eagles, three types of grebes, fox, three types of swans, three types of mergansers, golden eagle, coyote, deer, many hawk species, three types of seals, many different gulls, loons, and even a bobcat. We will have Naturalists on board to narrate and make sure you don’t miss a thing! RiverQuest has a heated cabin, but we suggest that you dress in warm layers since the best views will be from the open decks. Don’t forget your camera and binoculars! No binoculars? No worries, we have plenty on board for you to borrow! We will also provide complimentary coffee and tea. Sat. & Sun. cruises (Feb. 9-March 17): departs 9 a.m., 11:30 a.m., 2 p.m. Fri. cruises (Feb. 8-March 15): departs 10 a.m., 12:30 p.m. (860) 662-0577Departs from the Connecticut River Museum, 67 Main St. Essex, CT 06426 February 12 Mystic Sip N' Shop Evening at Peppergrass & Tulip.

Enjoy a glass of wine and cheese,socializing with friends, all while you are shopping!

We are offering great discounts on our clothing, up to 50% off. Wow! Come join us for an evening of fun and fashion. All are welcome. Snowing? Please call ahead in case of cancellation. Tuesday February 12, 4pm-7pm. Peppergrass & Tulip 30 West Main St. Mystic, Ct 06355 (860)536-1516

February 19 - 24 Hartford Charlie and the Chocolate Factory" Roald Dahl's amazing tale is now Hartford’s golden ticket! It's the perfect recipe for a delectable treat: songs from the original film, including "Pure Imagination," "The Candy Man," and "I've Got a Golden Ticket," alongside a toetapping and ear-tickling new score from the songwriters of Hairspray. Get ready for Oompa-Loompas, incredible inventions, the great glass elevator, and more, more, more at this everlasting showstopper! The Bushnell Center for the Performing Arts. Feb. 19-21, 7:30 p.m.; Feb. 22, 8 p.m.; Feb. 23, 2 p.m. & 8 p.m.; Feb. 24 1 p.m. & 6:30 p.m. Tickets start at $23. The Bushnell, 166 Capitol Ave.Hartford, CT 06106

The Shoreline’s Premier Entertainment Destination

February 14-17

Valentine’s Day

Couple’s Prix Fixe Dinner & Overnight Packages

Tribute Shows Winter Jackson Browne

featuring

Gala

Saturday, February 2

Heart

Sunday, February 17

Bob Seger

Saturday, February 23 Cabaret Style Dinner Shows Reception: 6pm | Dinner Show: 7pm

February 16

Dinner Dance

Party

A Great Getaway in Your Own Backyard For Details and Reservations: WatersEdgeResortandSpa.com 1525 Boston Post Rd Westbrook, CT 06498 (860) 399-5901