INK MAGAZINE - JULY 2020

A guide to finer living in Connecticut & abroad.

Vol 15 Issue 173 inkct.com

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We’re the 昀rst health system in Connecticut to be part of the prestigious Mayo Clinic Care Network.

So you can get a second opinion from the world’s leading medical experts, at no extra cost.

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July 2020 Vol. 15 Issue 173

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Feature Stories

Departments

The Lost Warhols

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A Photo Exhibition at Six Summit Gallery

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30

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Take Aim Photography Leading with the Heart

Mycology Romance CT’s Medicinal Plants

CT Motorcycle Museum

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A Rockville Man’s Vision

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24

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Crusty Old Diver - Crusty Old Fish Art

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Hopping Around CT - Willimantic Brewing Company

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Music Mirth and Mojo - Our Great Kate

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Cardinal Points - The Dark

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The Cheesemonger - Cheese Life During Covid-19

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Life on Sugar - Homemade ice cream (cup)cake

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On the Vine - Finger Lakes Wine

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ANDY WARHOL and his rise to success is one of those true American success stories. The stuff of legend. It seems in retrospect that he could only have been made in America because after all, in this great big world, where is the other one? His “pop art” creations were just so exceedingly American. Other luminary creatives flocked to him from all ends of the globe. How could one person own something as vast, rich, and sprawling as NYC? The story of how his image ended up on the cover of this magazine is also one of those types of stories. A young film student named Karen Bystedt decided to just call Mr. Warhol out of the blue and tell him that she wants to take his picture. To her amazement, he says, “Yes!” She then proceeds to lose the negatives for years later to find them in the garage. God Bless America!

Jeffery Lilly founder / publisher

Contributors Melissa Newman

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Singing, Sculpting, and Sharing it!

Susan Cornell - editorial/photography Caryn B. Davis - editorial/photography Alison Kaufman - Music Mirth & Mojo Charlotte Kelly - admin/traffic Heather Kelly - Life on Sugar Jim Lalumiere - Hopping Around CT Mark Seth Lender - Cardinal Points Art LiPuma - On the Vine

Rona Mann - editorial Carolina Marquez-Sterling - design Melissa Nardiello - design Paul Partica - The Cheesemonger Vincent Scarano - photography John Tolmie - Crusty Old Diver Kate Tolmie - photography Joe Urso - design

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On the Cover: “Andy with Flag” from The Lost Warhols collection Reprint of photo with kind permission of Karen Bystedt All content of INK Publications including but not limited to text, photos, graphics and layout are copyrighted by Inkct LLC. Reproductions without the permission of the publisher are prohibited. Inkct LLC is not responsible for images or graphics submitted for editorial or by advertisers which are not copyrighted or released for use in this publication.

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by RONA MANN / Warhol images courtesy Karen Bystedt

“Don’t pay attention to what they write about you, just measure it in inches.” ...Andy Warhol

Director/Curator, Leo Feroleto is inviting people by appointment only to view “The Lost Warhols,” a photographic masterpiece installation

by Karen Bystedt, one that has drawn thousands in New York, Miami, Los Angeles, and beyond.

And what would anything about Andy Warhol be without an historic and extraordinary story with which to accompany it?

In the art world, he was a force of nature.

In the world of pop culture, he will never be forgotten.

Flip the calendar pages back, way back, to 1982 when then 18 year-old Karen Bystedt was a student at NYU in Manhattan. On a whim, and with a healthy dose of New York “chutzpah,” the young woman decided to phone Warhol’s Interview Magazine, known as The Crystal Ball

You say the name, “Andy Warhol,” and you’ll always find that people have a very specific reaction. No one seems to be ambivalent nor blasé about the man because nothing about this very important figure in our history and pop culture was ambivalent nor blasé. Andy Warhol was one-of-a-kind, a true original. Even though he’s been gone for more than 30 years, his impact and genius are kept alive by his work, the stories told about him, and his photographs.

of Pop, to see if she could speak directly with him and perhaps coerce him into sitting for a photo session since she was working on a project whereby she was photographing male models.

The student made the cold call, and by the forces of sheer serendipity, Warhol himself picked up the phone. Bystedt boldly asked if he would pose for a book she was currently working on featuring the top male models of the day.

With little coercion, he agreed.

Now, the public has a rare and unique opportunity to view an exhibition entitled “The Lost Warhols” at the recently opened brand new venue of Six Summit Gallery in Westbrook.

Occupying two 3500 square foot spaces - more like a world-class museum than an art gallery -

The young student shot 36 photos that day, using just two in her book at the time and storing the negatives away where they lived virtually untouched for more than a quarter of a century. In 2011, Karen decided to revisit the images, but could only locate ten

In the film world, he made an indelible impression.

of her original negatives. Adding insult to injury, time had most definitely taken its toll, but Bystedt was so committed to their rebirth that she spent the better part of the next four months reviving and restoring them with rigorous detail work, pixel by pixel. They are now enjoyed both in their original form and through ongoing mixed media projects by Bystedt and with the collaboration of well known contemporary artists. Bystedt list of prolific collaborators include Helen Allois, Madman (John Moody), Tommii Lim, Dom Pattinson, Peter Tunney, Chris Brown, Bradley Theodore, Speedy Graphito King Saladeen and more.

Helen Allois, who is known as a postindustrial renaissance surrealist artist and was recently featured at Six Summit Gallery in The Duke and Duchess of Sussex Royal Wedding Edition of Hollywood Weekly, has collaborated with Karen Bystedt on “Andy and Blue Rose,” which had its Art Basel world premiere and public debut at Saks Fifth Avenue Brickell in Miami. Based in Malibu, Allois has also illustrated the stories of Ray Bradbury and Edgar Allen Poe. Bystedt photographs are in the permanent collection of the Andy Warhol Museum, Astrup Fearnley Museum of Modern Art, The Hearst Foundation, and many private holdings and collections.

Above: Reprint of photos with kind permission of Karen Bystedt. Facing page: “Andy & Blue Rose” photography and mixed media Karen Bystedt x Helen Allois

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Bystedt is also a book publisher and has photographed celebrities in and out of the art world including Brad Pitt, Drew Barrymore, Johnny Depp, Sandra Bullock,

Robert Downey, Jr. and other notables too numerous to list in this format. Quite a journey for an 18 year-old student with a little “chutzpah” and a whole lot of talent!

Recently contacted at her California home, Bystedt reflected on her many successful years since that auspicious start and remarked, “I conceptualized making Warhol into art like he conceptualized making other celebrities into art. Now it’s gone worldwide, and I am the conceptualized curator of “The Lost Warhols.”

In concert with the celebration of its 10th year, Six Summit Gallery of Ivoryton has now expanded with these two new spaces in Westbrook -7000 square feet total of fine art and the perfect place to hold your own curated special reception during “The Lost Warhols” installation. Six Summit Gallery has always had the reputation for being a diverse fine art gallery and currently has the largest indoor/outdoor installation in New York City – represented at Hudson Yards, Time Square Port Authority, and Dag Hammarskjold Plaza.

It was on a visit to the SOHO studio of sculptor Ailene Fields, whom he also represents, that Leo Feroleto first saw Karen Bystedt’s “The Lost Warhols” and knew immediately that he had to represent the astounding work she had produced. “I went up to her and said, “I’m bringing these to New York, Art Basel in Miami Beach, and Connecticut!” And he did.

the collection to Fashion Week in both Los Angeles and New York.

So compelling is Bystedt’s creation that when Feroleto represented “The Lost Warhols” in 2018 at Art Basel Miami, what started out as a one-piece request in The Delano Hotel quickly became a 24-piece installation in three properties, including The Shore Club and SLS Lux Brickell.

Adding to her immense Karen Bystedt, Leo Feroleto, Unknown recognition for this body of work, the photo “Andy and his Flag” by Bystedt is featured time, so you must contact the gallery for in the Blake Gopnik book, “Warhol,” further information and to secure your newly released and receiving out- reservation at warhol@sixsummitgallery.com standing press worldwide.

Feroleto was able to get the work into the front windows of Saks Fifth Avenue in Brickell City Centre and Saks Dadeland during Art Basel 2019, coveted positions indeed and no small feat, but the work spoke loudly for itself. Additionally, he traveled with

Visit the expansion of Six Summit Gallery in Westbrook and view the expansive art salon in the adjacent space while making an appointment to have Leo Feroleto curate your reception and viewing of “The Lost Warhols.” Please keep in mind that according to current state laws, no more than 100 people will be admitted at one

“People should fall in love with their eyes closed.” ...Andy Warhol Six Summit Gallery www.sixsummitgallery.com 314 Flat Rock Place – Suite 135 Westbrook (860) 581-8332 Instagram: @sixsummitgallery

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Crusty Old Fish Art

by John Tolmie / photos John & Kate Tolmie

Lore has it that back in the late 19th century Japan; Lord Sakai landed the largest Red Sea Bream of his life, so he commissioned an artist to ink the fish and press a piece of rice paper onto its scales. Once the paper had been removed the Lord’s catch had been preserved on paper. These oldest known fish prints, commissioned in 1862, are currently on display at the Homma Museum in Sakata City, Yamagata Prefecture, Japan. Roughly translated, “Gyo” for ‘fish’ and “Taku” for ‘rubbing’, Gyotaku had officially come into the world and would soon take hold as a popular art-form and tool for anglers.

Traditional Japanese fish rubbings are printed on handmade rice paper with Sumi ink. Sumi

is made by mixing fine charcoal with water which produces a deep black ink. This non-toxic ink is easily washed from the fish after printing so that the fillets remain edible. Gyotaku held onto its traditional beginnings and continued to be used as a tool to preserve the true record of a harvested fish. Prior to the widespread availability of cameras, a Gyotaku was printed and placed above the iced bins of fresh fillets in Japanese fish markets; a custom that is practiced today.

Likewise, Gyotaku was the official method in Japan to certify the size and species of a fish during angling tournaments. This tradition also holds true today; many anglers seek out a Gyotaku artist to preserve their memory of a fish of a lifetime.

Gyotaku has also recently been adopted by ichthyologists as a means to study endangered and extinct fish. Fish prints are already used to teach kids about fish anatomy and as inspiration for modern artists. But their use as a data source could help preserve the kinds of fish they so beautifully document. It’s hard to find good sources for historical information about bygone animal populations. These fish rubbings, however, contain a surprising wealth of information. The fishermen of yesteryear, who had printed their catches, had often included dates, locations, and tackle used.

Scientists could one day validate their findings by extracting the DNA that made its way onto the rubbings. To say the least, Gyotaku has afforded many practical uses and aesthetic qualities since its humble inception.

Thirteen years ago I was spearfishing for Tautog off the coast of Mystic. Usually, these reef fish weigh in around five to seven pounds on average. However, on this occasion, I speared a whopper! It was over fifteen pounds and measured over thirty inches. I had a bit of experience in the arts and thought I’d give Gyotaku a try. I foundered horribly on my first attempt. I made over twenty prints but the

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majority just looked like ink blobs from misbegotten Rorschach tests. However, I finally learned as I went and was able to make one nice print to commemorate my personal best Tautog. I was bitten by the bug and soon found myself printing more and more. My angler and spearfishing friends caught wind of what I was doing and I soon found myself busy printing other folks’ catches. It has become a wonderful hobby over the years as my walls filled with memories of my time on the ocean with good friends.

Early on, I was impatient and rushed through the process. However, I have found that time and patience in the preparation process was the key to success. Cleaning the fish and prepping it for the studio is always a challenge, especially with larger species. Most fish have a thin film of protective slime on their bodies.

This layer needs to be removed in order for the ink the rest directly on the scales. Then the fish is dried and positioned on the printing table. I splay out the fins in a lifelike manner and then pin them in place. I will often open the mouth agape in a predatory stance. Once the fish is in position, I brush on the ink, thicker on top and fade lighter down to the belly. This will give the fish depth once printed. I then take an artist sponge and blend away any brush strokes. Lastly, I paint the fins with a medium coat of ink.

I always pre-cut my paper and have it close at hand. I do my best to center the paper over the fish and drop it softly down like a blanket. I start with the head, as it is the most rounded part of the fish, and then rub the fish top to bottom moving towards the tail. Once the fish is completely inked to the paper, I peak underneath to ensure there are no “holidays” or spots that I’ve missed. More often than not, I find myself rubbing in these small areas. Once I'm satisfied, it's time for the reveal. I pull the paper up slowly, from head to tail, and release the impression. I pin the print up to dry and start the process all over again. I try to make at least three prints of each specimen. However, I do not want the fish to go bad, so I usually work for about two hours until it’s off to the filleting table. After the print has dried, I start to add some detail. I leave many of my prints traditional black and white and just give detail to the eye. Others are splashed with vibrant colors or detailed with muted underwater camouflage.

There are a few different media that can be used to add color to a Gyotaku. For the most part, I use quality watercolor pencils. These

can be blended by using a damp brush after the color has been applied to the print.

Recently, my art instructor advised me to add oil pastels to my arsenal. I took his advice and soon new doors of creativity opened wide. I recently completed a commission of three African Pompanos. One of my customers wanted the traditional black and white print and the other two wanted their prints colored.

Since pompanos are a silver fish, my instructor and I worked on using colors to emulate silver skin. With his help, I believe we did just that.

It came out amazing and my customer was ecstatic with the results.

Gyotaku is a fun and addicting art form. It’s also another interesting way to enjoy the experience of harvesting your own healthy food from the sea.

For more information on Gyotaku, or to have one of your fish printed, message me on my Instagram @crustyolddiver

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opping Hopping Around CT.

Photos and profile By Jim Lalumiere

since 1991. In 1996, David and his thenwife Cindy began morphing the café into Willimantic Brewing Company, moving the business into the 11,500 square foot post office on main street that had been closed since 1967. David was inspired by then Governor of Colorado and owner of Wincoop Brewery, John Hinkenlooper who told David “Find a town that you love, and that’s where you want to build your business.”Well, David loved Willimantic, and Willimantic was about to love David right back.

Willimantic Brewing Company

CT’s favorite brew pub.

Let me take you back to 1996 when there were only three breweries or brewpubs in the state of Connecticut. The craft beer revolution had just started and most people were still not really sure what an India Pale Ale was.

Then came 1997 and five more opened, including Willimantic Brewing Company.

David Wollner had been a homebrewer since 1980 and had run Main St. Café in Willimantic

Through blood, sweat, and tears, David and his team of contractors, credit cards and loans opened Willibrew on February 8, 1997. Made of stone and marble, the immense building houses both restaurant and bar areas, as well as the 7-barrel brewery itself enclosed in glass behind the bar. The high ceilings and spacious walls would eventually lend themselves to everything Willimantic and craft beer.

Hundreds of vintage tap handles and beer signs can be seen lining the walls in every room and lily pads currently adorn the

vaulted ceiling, giving a nod to Willimantic’s history of frogs symbolizing the town since the mid 1700’s.

Pulling from his homebrewing repertoire, David introduced Willimantic to now-classic beers such as Postmaster IPA, Postage Porter, Willi Whammer Barleywine, Rural Route Red and Rail Mail Rye. These beers have stood the test of time and are still appearing on Willibrew's menu to this day. Certified Gold, an easy-drinking American Blonde ale was and continues to be Willibrew's flagship beer. Willi Whammer has always been a favorite of mine, and as I was conducting this interview, fresh

Woodford Reserve bourbon barrels were being rolled into the brewery in which to age this year’s batch. Pushing the Envelope is not just one of Willibrew’s IPA’s, but is also David’s approach to some of his beers. Flowers Infusion is a Saison brewed with edible flowers and honey, and Poor Richard’s Old Ale resembles a brew that Ben Franklin might have brewed and enjoyed himself.

Over the years Willibrew has gotten to be known for its vast array of IPAs with dozens and dozens of the style being represented on the Untappd app. Dave has dipped his toe into the haze game making a few juicy and hazy

New England IPAs, but his love of the classic style IPA far outweighs the current trend of juice-bombs. He feels that it is a style that will stick around, but also mentions that his customers always love when he puts on the classics like E-Mail IPA. Not happy to just serve his own beers, Dave also has a dozen or so guest taps on at all times, supporting other breweries and offering styles he may not currently be brewing.

Willibrew has always been known for its food, as well as its beers. The kitchen, storage, and coolers take up a whopping 5000 square feet and the chefs and cooks make the most out of every inch. Willibrew has always been food-centric for the average person, but do many beer dinners to showcase their chef's talents. Most items on the menu are geographically tagged with a Connecticut town or postal jargon such as “Stonington Sausage Platter” or “Return to Tenders”. From bar food to sandwiches to full dinners, they have something for everyone.

And it seems that EVERYONE raves about their First-Class Nachos. More of a meal for four adults than an appetizer, the behemoth pile of chips, jalapenos, tomatoes, scallions, and salsa will satiate the biggest appetite, with or without the additional toppings of vegetarian chili, pulled pork or blackened chicken. According to Dave “They are really good for sharing.” In 2015, the food and travel site Thrillist

named them as some of the best nachos in the USA. With their attention to beer and food, it is no surprise that Willibrew has garnered such accolades as Best Brew Pub in CT from 2008-

2011 and four years Craftbeer.com “Best Bar in CT”. 2020 also sees them take a top-10 placement in the Great American Beer Bar contest as well as getting a #5 ranking in USA Today for best brewpub in the USA. This comes in a time when there are more breweries in Connecticut than ever before.

There are approximately 120 breweries or brewpubs in the state. Yet, even with the abundant local competition, Dave feels that there is room in every town for a brewery.

When Willimantic Brewing Company opened in 1997, David thought it was a “cool little town with a good vibe to it.”

Now in 2020, I feel that it’s a cooler town, with a better vibe, and we have Willibrew to thank for that.

Jim Lalumiere, lover of all that is hoppy, malty and sour.

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Our Great Kate

by Ali Kaufman / photos by Stephen Fritze

The thing about life is that you must survive. Life is going to be difficult, and dreadful things will happen. What you do is move along, get on with it, and be tough. Not in the sense of being mean to others, but being tough with yourself and making a deadly effort not to be defeated.”

– Katharine Hepburn

This quote, lifted from The Katharine Hepburn Cultural Center’s website, speaks just as loudly today as it ever did, maybe more so as we all deal with the events that have rocked our world. The arts have been hit hard and must have cautious, calculated plans in place as they come back to life.

I recently had the chance to speak with The Kate’s Executive Director (since 2015), Brett Elliot, who I can assure you is up to the task; and with his team, ready to once again welcome audiences to Old Saybrook’s bastion of creativity.

This 501-c3 cultural non-profit held its last live performance on March 12th and has been working behind the scenes ever since to formulate exactly how they will again raise the lights in their beautiful 260 capacity theater. The building is not just named after Connecticut's own star of stage and screen, Katherine Hepburn, it is also a place that truly strives to celebrate the life and passions of

Clockwise from top: Delbert McClinton & Self-Made Men + Dana, Karl Denson on sax, Oliver Wood on guitar Facing page: Marty Stuart All photo by Stephen Fritze

Old Saybrook’s most famous resident. The small museum area off to the left as you enter is a space dedicated to showcasing some of the significant pieces that have been collected over the years.

They are always on the lookout for new pieces to acquire, and when the timing is right, Brett shared, "I would like to do an overhaul of that space and really tell Kate's story in a way that is as contemporary as she was." You are invited to visit the museum Tuesdays through Fridays from 10am until 4pm, free of charge.

In a business where you typically need to sell at least 60% of the tickets to break even depending on artist and pricing, going with the current state distancing guidelines will reduce the total available seating to about 65% of the entire venue. As Connecticut begins to open statewide, things are bound to evolve, options like staggered shows may be plausible. Perhaps the solution may be to have a singer/songwriter booked for two consecutive nights and stagger the audience that way. Nothing seems to be set in stone as the “new normal” is forged. Safety precautions will extend to the artists on stage as well with attention now having

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The Wood Brothers Photo by Stephen Fritze

due. It’s quite a balancing act. Brett’s upbeat message, “Be optimistic with us. We all want to be there, and with a little luck, all things will align.”

Joseph Photo by Stephen Fritze

to be paid to the actual airflow of singers and proximity to each other and the audience.

The audience is another of the many factors that must come into play to make any of the shows a reality. The demand for an event must, of course, be there, and that has a lot to do with the general public's confidence level for their own safety. Once Brett can establish a feeling for interest in an act, the process of weighing out the ticket price, seating, and all the other things that go into putting on a show can begin to gel. As for the many tickets that were pre-sold, refunds are being made but many supporters have chosen other options like holding onto their tickets for the rescheduled dates or very generously gifting the ticket price as a donation to The Kate. While having wonderful sponsors is certainly a safety net for which to be grateful, many of the canceled shows already had paid deposits, therefore new shows will have to be carefully booked as more deposits will come

One thing that will remain a constant is the exceptional talent and programming that has always been unwavering since this historic building opened its doors as The Kate in 2009. A very long line of incredible national and international artists have graced their stage, from Judy Collins to Marty Stuart, Delbert McClinton to Mavis Staples.

The fine tradition continues with future shows from the returning Christine Ohlman & Rebel Montez on August 29th and Peter Wolf & Midnight Travelers on November 22nd. I've highlighted music acts, but one thing Brett made clear to me was this, "Yes, we bring national touring acts, but we are a community arts center.

We are of the community and strive to represent all of it by hosting unique things.” That includes comedy, classic movies, galas, and live plays to name a few. They have also partnered with CPTV to produce five seasons thus far of The Kate TV, which Brett enthused, "Collaborating with CPTV has allowed us to reach audiences in places we had not thought possible, and the feedback has been great!"

Lastly, it is important to note that the gifts The Kate bestows are not limited to the confines of the building. Bringing people to Old Saybrook from all over is a great boon to the restaurants, shops, and area at large. It is estimated that based on ticket sales, approximately $1,300,000 is pumped back into the community per year and that, my dear readers, is a win/win for all.

Please visit thekate.org for information on upcoming events, ways to get involved, and Kate's Camp for Kids that kicks off five weekly sessions on July 6th and runs through August 7th. Or head over to thekate.tv to see for yourself from the comfort of your own home!

I’ve personally attended many of these tapings, and they are fantastic! The format allows for a deeper understanding of the performer with interviews and often stage banter. There are 30 episodes in all at this point and are available online or you can check your local listings for broadcasts.

Ali Kaufman & friends

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Get your motor running Head out on the highway Looking for adventure . . .

“Born to Be Wild” —Steppenwolf

The Motorcycle as Art: A Rockville Man’s Vision Pro昀le by Tom Soboleski / Photos by A. Vincent Scarano Adventurism is baked into the American psyche. Horses and covered wagons carried se琀lers across plains and over mountains to quench their curiosity. By the turn of the 20th century, two-wheel motorized machines could take you “up around the bend . . . to the end of the Ken Kaplan highway, where the neons turn to wood,” as Creedence Clearwater sang.

Motorcycles may be the ultimate vehicles for adventure. They seduce; uniquely satisfying any number of cravings—for exploring, for power, speed, control, rugged individualism, untethered freedom.

They seem to ful昀ll a primal need.

In the 1970s, that spirit of adventurism took root in a three-year-old Connecticut boy riding on his brother’s minibike. “I’ve been completely and totally obsessed with motorcycles since I was a young child,” says Ken Kaplan of Rockville. His mother gave him his 昀rst motorcycle when he was six, a Yamaha DT80.

Fifty years later and now a proud self-made entrepreneur, Kaplan is embarked on a new adventure and living his dream—to create the world’s premier showcase of motorcycle history and research.

More than a football 昀eld long, the four-story New England

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Motorcycle Museum dominates an old working-class neighborhood that was home to a dozen mills during the heyday of Connecticut’s manufacturing industry in the 19th and 20th centuries. Kaplan, owner and president, projects infectious optimism with his enthusiastic personality.

He has created the museum from the crumbling structure of the former Hockanum Mill, which was 昀rst constructed in 1814. It produced 昀ne fabrics made from wool for a century-and-a-half, until closing in the 1950s. Its cloth was so highly regarded that it was used to tailor the suits for two president’s inauguration ceremonies; William McKinley and Theodore Roosevelt.

Kaplan’s goal is to elevate the status and legacy of the motorcycle; “the motorcycle as art if you will. The history of motorcycling is not preserved by the mainstream media or libraries or American culture,” he says.

“Someone has to spearhead it. Once that history is lost it’s gone.”

With his business acumen and energy, Kaplan achieved lucrative success through operating computers, 昀ber optics, and electrical contracting companies. But he says, “I knew my heart wasn’t in doing that until the day I died.” His vision evolved into a two-pronged history project; not just to restore vintage motorcycles but to display them in a restored abandoned mill. After researching all the old mills in a 昀ve-town radius, he se琀led on Hockanum on West Main Street in Rockville—the street that he raced motorcycles up and down as a teenager.

It had “trees literally growing out of it,” Kaplan says. “Nobody had done a damn thing in almost 20 years. Something just touched me about the place. This is my hometown and I want to make a di昀erence.”

Since acquiring the dilapidating timber post and beam building in 2011, Kaplan has spent more than $7 million to clean up and renovate the complex, more than $2 million of that his own money. The property had become “a homeless tent city,” he says, “with over 20 families living here, in the woods, in the buildings.” Even after he hired a cleanup crew, squa琀ers were still entering the buildings and starting 昀res in the middle of the night. Alcohol and drugs were rampant.

It took seven years before it was unveiled as the New England Motorcycle Museum in 2018. It cost $1.5 million for environmental cleanup of old oil tanks and industrial waste. More than 100 dumpsters of garbage were hauled away.

Today that space gleams with the shiny chrome wheels and mu ers of 300 motorcycles displayed on brightly waxed rock maple 昀oors that are 200 years old.

Where other motorcycle museums may be limited to one brand or only American made bikes, Kaplan’s facility is international in scope, a琀racting an estimated 20,000 visitors last year. “We don’t focus speci昀cally on one type of motorcycle,” he says. “We have something for everybody here, from vintage to modern to racing.” Displays feature BMWs from Germany, Triumphs from England, Ural sidecars from Russia, Bultacos from Spain, Kawasakis, Suzukis, and stalwart US brands like Chief and Harley Davidson. Among the highlights

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are a 1929 salmon colored Harley with a 45 ci 昀athead engine, a 1942 WWII Indian military police bike, a 1941 New York City police Indian Chief, 1939 BMW R12, a 1948 Cushman Husky, and a 1946 Triumph Tiger 100.

Also represented are cafe racers, a style of lightweight racing bike designed to minimize drag; hill-climbing bikes designed with a stretched backend, giving it be琀er balance for uphill climbs; a Rokon—a twowheel-drive bike that is designed for buoyancy with hollow drum wheels that provide for 昀oatation across water or deep snow; and a few bikes donated by Hells Angels with their logo. O昀-road trail and dirt bikes also are prominent.

The museum’s displays come from a variety of sources. Many bikes are loaned in a similar manner to the way paintings are loaned to an art museum—for a set period time. Others are permanent donations, others are outright purchased.

The notion of the motorcycle as an art form is a prime marketing theme of the New England Motorcycle Museum. “Just look at them, they’re beautiful” says Mark Vesco, a member of the museum’s board of directors.

“It’s a self-expression. Any motorcycle can be customized to suit the rider; whatever they want to express about themselves.”

That sentiment was validated when the Guggenheim Museum in New York put on a major three-month exhibit in 1998 titled The Art of the Motorcycle that explored 130 years of motorcycle design and innovation.

Ever the businessman, Kaplan has put the vast complex to new use in another way; restoring and selling motorcycles from vintage to modern. “There’s no money in motorcycle museums,” he says. “Ticket sales barely pay for the heating bills in the winter.” Kaplan Cycles is a for-pro昀t enterprise but all pro昀ts are being reinvested in the museum, which is a registered 501c3 non-pro昀t. Sales reached $1.5 million in 2019 and are projected to reach $2.5 million this year, Kaplan says. He has a current inventory of more than 100 bikes waiting to be restored. Virtually all marketing is done on eBay and YouTube, which gets a million views per month, he claims.

Just as the lone biker has no bounds on the open road, Kaplan exudes limitless ambition for his dreams. “Everyday is Christmas here seeing the buildings be revived.” His voice rises with excitement while describing plans to develop a motorcycle-themed restaurant and bar, a school for service and design, and “the world’s 昀rst motorcycle library” beginning with the 3,000 books, manuals, and magazines he has collected.

“I’ve spent a million dollars a year since I got here. I’ve never made a penny from this and I’m not sure if I ever will,” he admits.

“It’s a leap of faith. You can’t take the money with you. Money doesn’t make me happy. This makes me happy.”

The New England Motorcycle Museum is located at 200 West Main Street in Rockville. For more details visit www.newenglandmotorcyclemuseum.org.

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The Dark

Monte Vista Colorado Š Mark Seth Lender All Rights Reserved Two bald eagles come through the woods, a last shadow in the failing light. All afternoon, not far from here, seven of them perched in the same tree. They were waiting for the slough to thaw, to feed, upon the carp who drowned there, suffocated beneath the ice. The thaw never came.

Now the eagles are headed home.

There is no moon.

A flight of sandhill cranes crosses over, towards the shallow marsh where they will sleep hidden between cattails coated and crystalline with frost. Their flight song and the woosh of their wings trails behind them, dimming as they speed.

Clipped.

The great horned owl sounds, a patina of deep strong notes which carry through the canopy to where his mate guards their nest. At a deserted farmhouse not far from here I heard another owl return at twilight. A dark shape. The silent semaphore of his wings. He hooted. Then again. His mate would not answer. Because I was there.

And he flew away.

Yip!

But now among aspens and oaks in this quiet and secluded place and with the safety of a moonless sky, this time the female replies, and the owls talk back and forth, her voice thin, his low and smooth as butterscotch and rum.

Horses come through the gate. Branches snap as they mill among the trees. The great horned owls change place, the female gone off to hunt.

Coyotes, hunting.

The farm dogs hear it too and bark. Indignant.

Pretending. Though not chained, they stay put.

Yelp!

A high thin whistle like the bugling of an elk....

Now, all the coyotes know where everyone is and perhaps from that alone what they are about to do.

The geese cry out, alarm, then open panic. They understand what is happening but not where to go, or how to stop it.

The bulls along the boundary line bellow loud and long and deep, Greek chorus in this vital play.

In the dark, Sound is Sight.

It begins to snowâ&#x20AC;Ś Beside these woods is a thicket, then furrowed fields sown with corn and wheat, waiting. Wild geese are bedded down there, and across the section fence, cattle.

Moments later it is too dark to see.

A yelp. Then again from a different part. Short.

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Field Note: In many ways, the dark is my favorite time and place for wildlife. It reminds me of the radio plays I used to listen to as a child. I remember vividly my great disappointment when, inexplicably, The Lone Ranger and The Cisco Kid (and many others) disappeared from radio after they appeared in television. I never understood why they could not keep both. I still donâ&#x20AC;&#x2122;t understand. The experiences were so different.

Abroad in the field, that early observation still rings true. Everything is different in the dark.

More concentrated. More vivid. More alive. So much of our information comes through the eyes, everything from proprio-

ception and balance to face recognition and appre- Night is its own reality, independent of the illusion of ciation of the time of day. Take that away, the re- control, which Night strips away. It is something we maining senses concentrate and come alive. should all experience from time to time. If you can shelve your terror just enough to enter the live woods as night descends and deepens, if you can stop your thoughts just for a while you can become part of something you are otherwise never privileged to know; a thing that otherwise ejects us from its presence. If you can overcome that need for light which after all is only the need for a sense of security (one that is completely false), and share instead in the protective cloak of darkness you too can enter another world.

The ancient place. The world of the Other. The world of the Wild.d Seal that I will not forget. Ever.

Mark Seth Lenderâ&#x20AC;&#x2122;s ďŹ eldwork and travel are arranged exclusively through Destination: Wildlife TM.

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Smoothing Out the Bumps in the Road Northeast Truck & Off-Road, Integrity on Wheels

by Rona Mann / photos by Jeffery Lilly

ff-roading and running a business are very similar “sports.” They both involve risk, fun, and can take you over some pretty rocky roads. You drive on unsurfaced tracks, go through all kinds of terrain, aren’t always sure what’s around the next turn, but if you do it right, it’s one helluva lot of fun. And very, very successful. Like the two guys you’re about to meet.

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who are completely honest with their customers, who don’t cut corners nor find a way to make extra money at the expense of others are in the minority. Used to be years ago that nearly everyone in business was reliable and could be trusted, now it’s those rare ones like Jason and Jeff who stand out. Not only do they stand out, but they stand head and shoulders above the crowd. Theirs is a good story, but they don’t think they do anything special. Guess that’s why they are.

Jeff Mazzella grew up in North Stonington believing he would be a plumber like his father. Growing up, he raced cycles and “was always into off-road.”

They don’t make guys like this anymore.

Jeff Mazzella and Jason Paquette are two nice guys. They’ve been friends since 2008 when they met at the same workplace in New London. They’re honest, hardworking, ethical, go the extra mile for anyone, and they’re business partners in a highly successful enterprise called Northeast Truck & Off-Road.

Sound too good to be true? Well, it is true. It’s a shame that today the guys who do it right,

In 2004 Jeff started working with Line-X bedliners and truck accessories in New London. Bedliners for the uninitiated, shield the inner-side of a truck bed from damage, creating a skid-resistance surface that allows the cargo to stay in place.

There are drop-in liners and spray-on ones as well, and Mazzella learned everything about both applications. He was still in high school at the time, not afraid of hard work, and wanting

to learn everything he could about the business. After a short stint in college, he returned to Line-X where he met Jason Paquette, who was also employed there.

Paquette was from Norwich where he always

Northeast Truck’s band of brothers left to right: Jon Poirier, Jason Paquette, Alex Christiansen, Jeff Mazzella, Jason Dufresne, Jesse Fox, Jeff Mazzella

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raced cars - in Norwich, in Thompson, and at the Speed Bowl in Waterford. The two became fast friends and shared the same work ethic, which made them popular with customers.

In 2008 the owner of Line-X wanted to sell, and the two employees wanted to buy the business, but were just not able to put enough cash together to do so. Undeterred, Jason and Jeff still ventured out on their own, calling their new enterprise Northeast Protective Coatings.

They rented space from an existing automotive business in Norwich, acquired a trailer, and started doing commercial coatings onsite. But this was 2008, the year of the great recession.

Not the best time to start a new business, yet this did not deter Jeff and Jason who were used to overcoming obstacles, had a solid customer base, and the drive and determination to make it work.

“The money started going away,” began Jeff. “But I used the relationships I had built with car dealers from the time I was 17 and picked up their vehicles to make it work. Using a 20’ by 30’ size garage, Mazzella and Paquette sprayed bedliner after bedliner, strictly working out of their trailer. “There were plenty of weeks with no money because the economy was so bad,” Mazzella said. “So at the end of the week Jason and I would drive around and try to collect what we could. We heard a lot of excuses, but we were young then and didn’t need a lot of money.”

In 2011, with the economy and the young men’s business both on the rise, they moved back to New London and into the old Line-X building which was now empty and available. They had literally come full circle and were on the next step of their growth toward success and independence.

They did it, and they did

it right. Without any employees, for the next five years both Jason and Jeff did everything themselves without complaint, not adding their first employee until 2014.

Fast forward to today where Northeast Truck & Off-Road grew too large and moved out of New London. The men purchased the building they now occupy right on Rt. 12 in Gales Ferry where they have a large inventory, plenty of workspace, four employees, and plenty of room to grow. “We don’t want a second location,” said Jeff, “but we have space out back to build a second building, if and when the time comes.”

Yes, they’re very cautious, smart, yet never content. These two are always striving to bring more to their customers who now are not just

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truck owners, but jeep owners as well. “We even have stuff for those with ‘mall crawlers’ and ‘pavement princesses,’” Mazzella laughs, referring to those who like to make their vehicles look tough, but don’t want to take them off-road or even out in the rain.

Northeast Truck & Off-Road’s inventory and abilities are much too numerous to list here, which is why they direct old customers as well as new friends to to see their expanded line of lift kits, tires, wheel packages, and more.

They also have a major presence on social media with professionally produced videos on facebook.com/nepctruck and on Instagram at netruckandoffroad.

Mazella continues, “We are the #1 Bullet Liner dealer in all of New England and also #2 in the entire Northeast.”

There’s good reason for that. It’s not because they have the largest store, but perhaps because they have the largest modus operandi of honesty and fair play with their extremely loyal customer base. “Hey, mistakes happen,” says Mazella, “and it’s

rare we have a complaint. But when we do, we do whatever it takes until the situation is completely satisfied and our customer is completely happy.”

Nowadays, business is tougher than ever, and it’s the ones with integrity that last.

Both Paquette and Mazella know this and

Does Northeast Truck & Off-Road have competition? “Sure we do,” says Jeff. “But if we get too busy and can’t properly take care of a customer for a couple of weeks, we send that business to our competition. We respect them and work together because it’s always all about the customer.”

It’s all about after-market, off-road performance. To ensure a great performance, you need great performers. Ones who know their business well, know their customers’ needs even more so, and always obey the rules of the road, no matter what obstacles they might encounter over the bumps.

No, they don’t make businesses like Northeast Truck & Off-Road too often, and they sure don’t make guys like this anymore.

aren’t afraid to brag a little. “We don’t ever push one brand over another because it may not be what the customer wants. We do what’s right for the customer.”

Meet the guys at Northeast Truck & Off-Road, 1504 Rt. 12 in Gales Ferry just 1.5 miles north of the Sub Base. (860) 437-8588

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The

Cheesemonger

By Paul Partica - The Cheese Shop, Centerbrook CT

Photo by Paul Partica

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Cheese Life during Covid-19

by Paul Partica, The Cheese Shop of Centerbrook To say doing business during this time has been a challenge would be as they say,“an understatement”, but I guess everyone in the world might just agree. It’s that movie that could never happen in the real world, but did.

There’s much talk about getting back to normal but will it really be back to normal as we knew it? I don’t believe we will ever go back to that. I remember having an aunt who would horde coffee in tin cans. For fear of running out, she did this from the end of World War II to the day she died. I bet anyone who ran out of toilet paper or even came close will always keep a higher inventory on hand going forward.

In the day of cars that drive themselves, 4K TV’s, and high tech everything, that roll of paper certainly gained a higher level of importance on the shopping list.

We’ve spent most of our time at the Cheese Shop doing curb side pick-ups with my ear glued to the phone taking orders. It’s a whole new way of doing business. We even carried fresh produce to help people complete at-home dinners. This was a first for me. On a positive note, we did double our ice cream sales without even trying. Even though we were opened less hours to the public we actually worked more hours to get things done. I wish I had a nickel for every time I washed my hands. Sanitizing became a new never-ending continuous chore.

We also saw a new pattern in buying. There’s an old marketing rule that states 80% of your business is 20% of your items. This was stretched to the max; I think it changed to a new high of 95% of business is 5% of your items.

So, what were some of those very popular top five percent items? Much of the following list seemed to be on just about every order. The list is not in any particular order.

• French Fromage D’Affinois

• English Ford Cheddar

• Dutch Beemster Goudas

• Dutch KanaalQuebec 7 year cheddar

• Dutch Honey Bee Gouda

• Dutch Ewephoria

• Italian Prosciutto de Parma

• Smoked Salmon

• Black Forest Ham

• Sweet Soppressata

• Arethusa Ice Cream

• German Cambozola

• French St Agur

• US Bellavitano

• Swiss Red Witch

• Swiss Gruyere

• Bureau’s Sugarhouse Kettle Corn

• Chicken Pies

Dutch Midnight Moon

Crackers: La Panzanella Croccantini, FIREHOOK assorted flavors, Galantine, Carrs Table Water, Raincost Crisps in assorted flavors.

• Baguettes and croissants Inventory control was a little harder. We had to make sure the above items were not only in stock but adequate to meet increased demand. Most of the delicate imported cheeses were not available due to the fact that most of those products are flown in. Since only ten percent of the flights were coming in from Europe it did not fare well for import perishables. Cheese production was also at a low due to the pandemic.

The semisoft to hard cheeses led the field. These cheeses did their job well. For centuries cheese was just a way of preserving milk which couldn’t be taken to market every day. In most cases the cheese did not require refrigeration except fresh cheeses which were consumed soon after production. These cheeses would keep for long periods of time. We saw customers who would normally buy half pound pieces buying large two- and three-pound chunks. In addition, the meat shortage only increased the need for another source of protein. Our arms were tired from slicing Prosciutto.

If you found any of the items mentioned above unfamiliar be sure to try them in the future. Their popularity speaks for themself. These are standard cheeses we use on our cheese trays, shipping boxes, and gift baskets.

I would like to thank all of our loyal customers who supported us and our fellow merchants and continue to do so during this extremely hard time. When I opened for curbside service I feared that we would do so little that it might be just easier to close. I am happy to say, I was wrong. We are looking forward to being able to converse with our customers in person which is the real fun in retail.

Thank you.

The Cheese Shop - www.CheeseCt.com

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LIFE ON SUGAR

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Cool for the Summer: Homemade Ice Cream (CUP)CAKES Written by: Heather Kelly, Director of Operations, NoRA Cupcake Company Photo Credit: NoRA Cupcake Company Once upon a time (otherwise known as three short months ago), we were a fully operational bakery with two brick and mortars, a food truck, and a cupcake caboose that was slingin' cake all over the state. Since the COVID-19 shutdown, we (along with the rest of the world) have had to make some major changes to our daily operations. We are currently operating as a singular location, on very limited hours, take out only, and a weekly menu that is only available for preorders. It has humbled us, forced us to get creative with limited production capability, and has helped us make positive improvements to better serve our customers. While we miss witnessing our CaKE Lovers faces light up when they walk into our bakery and see our cupcake display for the day, we have tried to create an online store that is as visually appealing as possible to build the excitement for a sweet treat via curbside pickup. It’s unfortunate that the internet does not yet have a scratch ‘n sniff feature to recreate the sweet aroma of our bakery, but maybe in the future.

What we've been missing most on these hot & humid summer days is our famous COOLIO CUPS. To make an individual-sized ice cream cake we take a chocolate cupcake shell, fill it with ice cream, top it with cake batter frosting and whipped cream, then finish it off with a cake bite. Ice cream is not quite conducive to our current Curbside CaKE situation, so let’s take this opportunity to teach you how to make them at home!

What you’ll need : • Dark chocolate. This will be used for melting - look for brands at the grocery store that mention the use of candy making & dipping. Ghiradelli Dark Melting Wafers melt to an excellent consistency.

• Your choice of ice cream - we suggest a chocolate and vanilla swirl.

• A stiff whipped cream - homemade or straight up Cool Whip.

• Funfetti box cake mix • Vanilla buttercream frosting - homemade or store-bought, depending on how ambitious you are feeling.

• Rainbow sprinkles • Cupcake liners - reusable silicone baking cups will work best if you have them.

• Piping bag You’ll want to make your funfetti cake a few hours or the day before you make the cups, as you will need it to be cooled so you can crumble it up to use in your frosting & cake bite. Follow the box instructions - it doesn't matter what size pan you bake it in, if it's round or square, it'll all crumble the same.

Once you’ve got a cooled cake, you'll want to start by constructing the chocolate shells. Melt the chocolate in the microwave or on a stovetop and stir until it is lump-free. Carefully brush (don't pour) your melted chocolate into the cupcake liners and place it into a muffin pan that you can place in the freezer to set. The chocolate shell should be thick enough to hold up the ice cream, but thin enough so there's still plenty of room for the filling and toppings. Let the shells set for about 30 mins in the freezer. Once frozen solid, remove your liners. If you use reusable silicone, they should come off rather easily, but go slowly to avoid any chocolate breakage. Employ some patience if removing a paper or aluminum wrapper - the slower you go, the less likely it will break off in pieces.

Now that you've created the perfect shell, let's get to the filling! This is where your vanilla buttercream, funfetti cake, and cool whip will come into play. To make a cake batter frosting, simply mix in a generous portion of finely crumbled funfetti cake crumbs and rainbow sprinkles. Once mixed, pipe a dollop of frosting onto the top of your ice cream. Once complete, wash out your piping bag to fill with your whipped cream or cool whip to pipe around the edge of your cup.

The stiffer the better to prevent melting. Pop the almost finished cups back into the freezer to set.

If you’ve never had a cake bite - just picture a cake pop without the stick. To make yours as a topping for your coolio cup - take the remaining funfetti cake crumbs and mix it with vanilla buttercream. We don’t work with any exact measurements on this - just start with a small amount of frosting and add more until it is a rollable consistency to make into a bite-sized circle. Roll the outside of the cake bite in rainbow sprinkles, and you've got your cake bite topper! Top the coolio cup and eat immediately or keep covered in the freezer until ready to serve.

We hope you enjoy your COOLIO CUPS - check our website noracupcake.com for our weekly rotating menu offerings and information on how to place orders for our Curbside CaKE pickups. Our hours and availability are subject to change, but will always be updated online. We look forward to seeing you soon!

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

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Finger Lakes Wine The northern portion of New York State is where you will find some great wines. They are grown mostly in the Finger Lakes. The areas that are on the sides of the lakes are excellent for growing cooler climate grapes such as pinot noir and riesling. Even though the climates can be quite different from winter to summer, there is no extreme difference due to the lakes staying somewhat warm in the winter keeping the air temperatures from not being overly cold. Out of the Eleven Finger lakes that run between the cities of Syracuse and Rochester there are three main lakes where you find some outstanding wineries. However, there are over 100 wineries in the region. The three wine trails not to miss are Cayuga Lake, Keuka Lake, and Seneca Lake. Here is where you find the most wineries of the Finger Lakes. Like all of the lakes, they run north and south.

Cayuga Lake is the home of 14 wineries. The Wineries are Americana Vineyards, Buttonwood Grove, Cayuga Ridge Estate, Goose Watch, Hosmer, Knapp, Long Point, Lucas Vineyards, Montezuma, Six Mile Creek, Swidish Hill, Thirsty Owl, Toro Run and Varick Most of these wineries produce some of the traditional grapes such as Chardonnay, Riesling, Cabernet Franc, Merlot and Cabernet Sauvignon.

Of these grapes, Riesling and Pinot Noir grows the best in these areas due to the cooler climate. Also, a few of the wineries on this lake grow their own unique grapes. Goose Watch for example grows unique grapes such as Tramnette, Melody, and Aromella. Tramnette is a slightly sweeter grape and resembles Gewürztraminer. Aromella is a cross between Taminette and Ravat 34 which was created at Cornell University. This grape is similar to Moscato but not quite as sweet. Melody is a light white grape with good acidity. It is made by crossing Geneva White 5 and Seyval Grape. Keuga Lake is another fun wine trail; there are 20 wineries along this lake. There are wineries on both the East and West side. The West side wineries are as follows: Azure Hill Winery, Bully Hill Vineyards, Chateau Renaissance Wine Cellars, Deep Roots Vineyards, Dr. Konstantin Frank Winery, Heron Hill Winery, Hunt Country Vineyards, Keuga Lake Vineyards, Pleasant Valley Wine Co., Stever Hill Vineyards, Vineyard View Winery,Yates Cellars, The east side consists of Barrington Cellars, Crooked Lake Winery, Domaine LeSurre, Keuka Spring Vineyards McGregor Vineyards, Ravines Wine Cellars, Rooster Hill Vineyards and Weiss. Taylor Lake Wines Company is one of the largest wineries and it is one of the oldest on Keuga Lake. The last lake to mention is Seneca Lake which hosts 35 wineries. This is the biggest collection of wineries in all the Finger Lakes.

On the West Side, Anthony Road Wine Company uses only locally grown grapes. It produces dessert wines to dry style wines.

Barnstormer Winery is a newer winery of Seneca Lake. Belhurst Estate Winery is more of a destination because of the restaurants and accommodations. Billsboro Winery and Castel Grich Winery are restaurants and wineries. Earle Estates Meadery produces honey wines with a twist of different flavors. Fox Run focuses on higher quality wines using European grapes. Fulkerson Winery produces many different wines. Hermann J. Wiemer Vineyard produces some well-known wines. They are known for their Rieslings but also produce red, sparkling, and dessert wines. Heron Hill on Seneca Lake, Winery, and Laey Magruder Winery imitate the abeyance of Ireland making them a unique winery. Lake Street Station Winery and Miles Wine Cellar winery has many events and also hosts weddings.

Ravines Wine Cellars produces great quality wines. Shaw Vineyard is a small quaint vineyard. Starkey's Lookout produces sweet and dry wines.

Torrey Ridge Winery producing honey and regular wines. Villa Bellangelo is one of the oldest vineyards using American and European methods. White Springs Winery produces red and white wines and has inside and outside tasting areas. On the Eastside of Seneca Lake are thirteen wineries including Atwater Estate Vineyards. This one has one of the best views of the lake and produces some great wines. Boundary Breaks Vineyard is best noted for their Rieslings. Chateau LaFayette Reneau has won many awards using European wine. practices. They also try to promote their French influence in décor and winemaking.

Damiani Wine Cellars is rated the number one red wine producer in the Finger Lakes region. They are consistent in making worldclass wine. Hazlitt 1852, home of the Red Cat wines also produces many different style wines. Idol Ridge Winery produces well-made wines with a French influence by focusing on European grapes. J. R. Dill Winery creates some great wines due to the passion of its owner. A winery that has been around for a few generations Lamoreaux Landing Wine Cellars produces all of its wine that's grown on the property. Penguin Bay Winery produces red and white award-winning wines by concentrating on wines that grow well in colder climates. Three Brothers Wineries and Estates, which includes four wineries and one brewery, is a fun place to experience different aspects of the wine and beer world. Ventosa Vineyards has an Italian twist by using some Italian grapes in some of their wines with their Italian theme in the winery. Wagner Vineyards & Wagner Valley Brewing Co. produces up to 50,000 cases making them one of the largest producers of wines in the Finger Lakes region. Zugibe Vineyards produce interesting wines that are semi-dry to dry wine. In all, there are eleven different varietals grown on the property. Just among these three lakes, there are many vineyards to choose from which makes it a great weekend getaway. Of course, there are vineyards throughout the whole area including the other Finger Lakes not discussed. So make your reservation and enjoy the beautiful area of Finger Lakes in upper state New York.

Cheers! Art LiPuma Seaside Wine & Spirits

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