July 2017 A guide to finer living in Connecticut & abroad.
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Vol 13 Issue 139 2017
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Charming country cape nestled on 4.25 private acres in the historic town of Hadlyme.
OPEN HOUSE Sunday July 9th 12:00 to 2:00.
Enjoy a walk to Gillettes castle or take a scenic ride across the CT river aboard the Hadlyme ferry. This home boasts 2799 sq ft of living space. Perfect open floor plan for entertaining your guests and an updated kitchen with custom granite countertops. Granite Center island with seating. Open to dining room, living room, and post and beam great room with airy vaulted ceilings, floor to ceiling masonry fireplace with 2 french doors leading to sun filled deck. This 4 bedroom 3 full bath home has the unique quality of first or second floor master bedroom option. Upstairs master bedroom features 2 walk in closets, Private master bath with jacuzzi tub. This home enjoys hardwood floors throughout, central air conditioning, Oil heat, a fireplace and 2 wood burning stoves. Generator and hookup included. All of this on a professionally landscaped large level yard perfect for outdoor entertaining, gardening, or horse property. Enjoy winter projects in the spacious 2 car garage with wood burning stove and stairs leading to second floor storage area. This is a must see home. Only minutes to center of town and major highways. $ 379,000. For more photos go to : www.107HemlockValley.com Contact Joel Lucas 860.304.9150
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Features
JULY 2017
Columns, Reviews, Events
ISSUE CONTENTS
Cardinal Points
pg. 32
Intolerance, “Little Angry Birds”
Just Follow Your Nose... And Go Hog Wild at Westbrook Beach!
pg. 10
A Brothers Guide to Connecticut Breweries
pg. 62
The Cheesemonger
pg. 72
Epicure Brewing My Top Ten
On The Vine
pg. 74
Rosé, or Blush? A Closer Look Into Summer’s Favorite Wine Style “It’s My Life and My Decision... and I’m Living Here!”
July Events
pg. 79
Upcoming events in Connecticut
The Community of Masonicare at Mystic
SUMMERTIME IS FOR CELEBRATING!
pg. 18
Smorstix A Dirty Stick, A Cocktail Napkin, and A Few Good Friends
pg. 24
Launching the Next Decade
Music on the River pg. 32
“Paradise Found” Hollister House Garden
On the Cover: Hollister House Garden photo by Cary B. Davis
INK staff
pg. 47 Contributors:
Advertising:
Jeffery Lilly- founder/publisher/webmaster
Contact us to receive our media kit complete with detailed advertising information including ad rates, demographics, and distribution in your area.
Stephanie Sittnick - publisher/sales/design Carolyn Battisa - editorial
Fields of Dreams Carriage Museum
Laurencia Ciprus - editorial
“Each One Has a Story”
Charmagne Eckert - editorial
pg. 52
Gina King - Design in Mind
Caryn B. Davis - editorial/photography
Mark Seth Lender - Cardinal Points Nancy LaMar-Rodgers - editorial Barbara Malinsky - editorial
The Nautical Arts Workshop Preserving Our Seafaring Traditions
pg. 66
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.
Rona Mann - editorial Paul Partica - The Cheesemonger
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 - Clinton, CT - Rhode Island six07co@att.net - 401-539-7762 Jacki Hornish - Litchfield jacki@inkct - 401-539-7762
Tyler Plourd - A Brothers Guide
Submit Events Listings to:
A. Vincent Scarano - photography
Angela Carontino - events@inkct.com
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.
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Chestnut Hill Concerts Ronald Thomas, artistic director
FO U R CO N C E RTS O F WO R L D - C L ASS CHAMBER MUSIC IN AUGUST AT THE KATE AUGUST 4, 2017 All-Bach program played on period instruments Hyunah Yu, soprano David Ross, flute
Min-Young Kim, violin Ronald Thomas, cello
Paolo Bordignon, harpsichord
AUGUST 11 Schubert’s “Trout” Quintet and more Steven Copes, violin Ronald Thomas, cello
Eunice Kim, violin Matthew Sinno, viola Blake Hinson, double bass Randall Hodgkinson, piano
AUGUST 18 Three Brahms Piano Trios Arturo Delmoni, violin
Ronald Thomas, cello
Mihae Lee, piano
AUGUST 25 Beethoven’s Transcriptions of His Own Music Catherine Cho, violin Todd Phillips, violin Cynthia Phelps, viola Tien-Hsin Cindy Wu, violin & viola Ronald Thomas, cello Mihae Lee, piano
Fridays at 8 pm Subscriptions $100 & $120 Tickets $30 & $35. Kids Free! PROGRAMS & INFO: CHESTNUTHILLCONCERTS.ORG TICKETS: THE KATE.ORG | 860 510-0453
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Just Follow Your Nose... And Go Hog Wild at Westbrook Beach! by RONA MANN / Photos by Jeffery Lilly
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emember years ago when you packed a lunch for a day at the beach? It might have been egg salad that wound up soaking through the bread in the intense heat, and you had to worry about the mayo turning. So you gave that up and sought out the closest beach stand with greasy food, high prices, and not a lot of choice. Not great either. Happily now you’ve got a choice; and although we’re tempted not to resort to a cliché, you can simply go hog wild, enjoying some great food in the process. It’s called Hog Wild Smokin’ Cue; and if you’re in Westbrook, or anywhere near Westbrook Beach, you won’t need directions because once you’re on Route 1 going south, you’ll smell that delicious aroma. So just follow your nose down Seaside Avenue to the beach and some of the very best barbecue you’ll ever enjoy, less than 50 feet from the waves.
“It originally started as a hobby,” owner John Annello says. “My mother was a tremendous cook, made a lot of Italian food. Growing up, I just watched. Then I started cooking at parties. In 1986 I had my first smoker built because I love smoking meats.” Annello owned a big horse farm and had a big family as well - “six kids - so I’d load them all up to go to horse shows. I had a four foot flat top grill that I put on wooden horses, so wherever we went, I cooked. I wound up cooking breakfast for everyone at all the shows and loved it.” As far as a “real job,” Annello’s had them all. “I had a transport business for a while hauling off-lease cars for the banks. I was the original jack of all trades and master of none, but cooking seemed to stay with me.” His renaissance man existence never seemed to matter much because John Annello is a happy, content, ful-
filled man doing exactly what he loves best. “I’m not a chef - I’m a pitmaster - and I love people. If you don’t love people, this is the wrong business.” But for Annello it was, and continues to be, exactly the right business. The right place to be at this point in life. Working a punishing 6AM to 8PM schedule seven days a week from Memorial Day to October 15th each year, he relishes being king of his smoker and serving during every daypart. “The best sunrises are right here,” Annello exclaims pulling out his phone with saved images to validate the point. “So I started serving sunrise breakfast. Nothing fancy, but from 7AM to 11AM people can enjoy the sunrise, the beach, and have a little breakfast at the same time.”
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But when breakfast time ends, that’s when Annello and Hog Wild really shine. “I have Myron Mixon smokers, (he, the world famous pitmaster and the winner of more barbecue competitions than anyone else in the world – some 180 grand championships). In addition to running a barbecue school in Georgia, Mixon has designed what is considered to be the best smoker in the industry. Now fabricated in nearby Waterford using cutting-edge technology, the Myron Mixon smoker is the Cadillac of the industry and something John Annello attributes to his success. “I put a tub of water in it with apple cider vinegar and apple juice. That keeps the meat moist and forms a nice crust when you smoke it, sealing in the juices. I absolutely do not inject the meat with spices ever...why take away from the meat’s flavor?”
And oh, what meats Annello and that smoker produce! “Our most popular are the pulled pork, brisket, and baby back ribs,” Hog Wild also has pulled chicken, grilled chicken, chicken tenders, wings in a variety of heats, burgers, fries, BBQ baked beans, potato salad, and honey corn bread. Weekends he has begun offering sizzling ribeye steaks complemented by his own touch. Even though Hog Wild’s right at the shoreline, Annello wisely lets other area restaurants handle the seafood. He just does what he does better than anybody else. “We do, however, have a 5 oz. gourmet stuffed clam that I smoke,” he says, eyes dancing. There is comfortable outside seating just steps from the nearest wave, but some diners choose to take their meals home, and that’s fine with John who caters year ‘round. “I have an a la carte menu in case people are having a house party, corporate outing, wedding, or charity event and want pans of our meats and sides. I also have a 22’ trailer fitted with a smoker, sink, grills, a stove...everything’s selfcontained, and I can feed up to 300 on location anywhere. We even provide tents, cloths,
utensils, dishes, beverages, music...the whole party!” Although Hog Wild Smokin’ Cue has been on the beach in Westbrook just four years, its reputation has been carried by those waves up and down the shore. Annello now has “regulars” from New York, Massachusetts, and Rhode Island in addition to the locals who just love those delicious slow-cooked meats. “My brisket cooks for 18 hours every day; pork
butts for 8-9 hours, and chickens for 31/2. Every pitmaster worth his reputation has his own rubs; and John Annello is no exception, having developed secret blends that form the cornerstone of his reputation. His love of people remains evident with ongoing community involvement. “I feed the firemen before the parade every year,” he says; and two days a week in summer the Parks and Rec camp kids come here to eat. At the end of the season I sponsor a Sand Castle contest and give out trophies to the winners.” Annello holds court from a stool in the tiny kitchen at Hog Wild Smokin’ Cue. His expression is relaxed, his face unlined. Despite the many hours he’s already put in, he seems effervescent and eager to keep going. “I have no regrets, no stress. Life has been good to me,” says Annello. In the end it turns out that all he really had to do was follow his heart...so that all you really have to do is follow your nose. Go Hog Wild by taking Seaside Avenue off Rt. 1A to Westbrook Beach. Catering information and to order takeout: (860) 662-3081 www.hogwildsmokingcue.com
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FINE ART EST.
2016
curated & L UXUR Y GOODS
AN INSPIRED COLLECTION OF THE MOST BEAUTIFUL CONTEMPORARY ART & EXQUISITE GOODS FROM AROUND THE GLOBE. BOOK BY ARTHUR LAURENTS MUSIC BY LEONARD BERNSTEIN LYRICS BY STEPHEN SONDHEIM BASED ON A CONCEPTION BY JEROME ROBBINS
JULY 5 - JULY 30 FO R TIC KE TS, V ISIT IV O RY TO N P LAY H O U SE . O RG
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29 W. Main St. | Mystic | CT | 06355
see EVENT section at back of magazine for First Friday lineup
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“It’s My Life and My Decision... and I’m Living Here!”
The Community of Masonicare at Mystic by RONA MANN
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his is a story about a unique and wonderful enclave: a community within a community, if you will. And although you’re seeing it in print in this magazine or perhaps reading it online on our website, this is most definitely NOT a bunch of words. This is true community, defined by Webster as “a unified body of individuals, many of whom have common interests.” This is Masonicare of Mystic, a retirement community dedicated to, and all about, joy and growth and fun. Most of all, it’s about people who are true individuals and determined to remain that way.
People like Mary Katherine Porter, and is she ever an individual! Outspoken, intelligent, focused, and thoroughly immersed in a myriad of activities and interests, Porter tells the story of how she came to choose Masonicare for her home. “For starters, it was located here in Mystic, which was where I already lived; and I love this area. My kids wanted me to move to Baltimore where my son lives, but everything and everyone I wanted was here. I saw the 0model apartment; and the minute I came out the door I said, ‘Okay, what do I have to do?’ I gave them my deposit and signed on the spot. Right then and there. Then...I told my children, but not till after I moved in! I told them it’s my life and my decision, and I’m living here!” Mary Katherine sits back, chuckling at her pluck, thoroughly delighted with herself.
“For me the best part of Masonicare at Mystic is the residents,” says Jamie Cornell, Marketing & Sales Manager. “I don’t look at it as going to an office every day. We have the privilege of working in their home.” And what a home this is! Completely dedicated to active seniors who are intelligent, inquiring, involved, and looking to broaden their vistas and enjoy life without worrying about yard care, snow plowing, and the general upkeep of
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class, they have a very nice library right on the second floor, I also go to the journaling group, and the book-of-the-month club. And I especially like that they get my newspapers every day, both local and out of town ones.”
owning a home, Masonicare at Mystic fills the bill. Resident Marilyn Sorenson, a former chemistry professor relates, “My daughter and son-in-law live in Waterford. I just couldn’t maintain my big condo any longer, but I didn’t want to move to Waterford either. This place is an answer to my prayers.” One of the first residents, having moved to Masonicare in January, Sorenson remarks, “I like everything here. Whomever was instrumental in hiring the people they have on staff here had very high standards, and it shows. They know what they’re doing, they love their jobs, we’re one big family here. You can’t spoon feed that to people. You either have it or you don’t...and they have it.” Perry Phillips, Executive Director of Masonicare at Mystic is pleased to hear that because he adds, “The staff here...it’s in their hearts;” and Jamie finishes that thought with, “I don’t feel my job is taking prospective residents on tour. It’s something we do every day, and we want to show it off.” Mary Katherine Porter is very specific about what she enjoys at Masonicare. “I go to exercise
Perry Phillips also lists the cozy pub, Cafe/Bistro, indoor swimming pool, hair salon/spa, exercise room, walking trails, and 18 acres of private grounds. He points out that not only are they a community within a community, but they have great relationships and ongoing associations with the rest of Mystic. “Our residents frequently visit the Mystic Aquarium, the Denison Pequotsepos Nature Center, several area libraries, and are out and about the area on a regular basis.” There are always outings and opportunities to sign up for lectures, galleries, shopping trips, and “adventures” along the shoreline of which they are they privileged to be a part.
Although healthy, vibrant women, Mary Katherine and Marilyn both appreciate the fact that Masonicare provides complimentary transportation to any resident’s doctor or dentist within a 15 mile radius, from Westerly to New London to Norwich and everywhere in between. A large part of the growing success of Masonicare at Mystic is the staff’s encouragement and willingness to listen to the residents at all times. “They come first,” says Jamie Cornell. “We want to hear the good and also be aware of the opportunities we have to be better at something.” Perry Phillips is quick to pick up the conversation by echoing, “Residents’ concerns are always addressed, quickly and completely. The lines of communication are always kept open here; that’s very important to us.”
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When it came around to the subject of food as it inevitably does, there was no complaining, just vigorous praise and smiling faces. “One day during a meal the head chef came out and spoke to every one of us at every table, wanting us to know that it’s not just him in that kitchen... that it’s a team and a team effort for every meal. I liked that a lot,” Sorenson said.
Masonicare is not just located in Mystic, they insist on being a viable part of Mystic. “Our community relationships are important to us,” Cornell said. “We want to be a community resource as well, having the public join us for events, play bridge with our residents, enjoy our book club and lectures. We’re also proud to be part of the Mystic Art Festival, events in the Mistick Village, and more.”
Mary Katherine adds, “And the chef is so careful to address my food allergies. I’m allergic to pepper, a common spice in so many dishes. But he makes sure my food does not have pepper in it.”
In an effort to provide a continuum of senior care at every level, Masonicare at Mystic also offers options for Assisted Living and Memory Care and invites the public to call for a personal appointment to discuss their needs, all of
which they strive to satisfy each day. Striving to satisfy, creating community, attention to detail, and the pure joy and fun of living with like-minded, yet very individual people is what makes Masonicare at Mystic stand out from the crowd. You owe it to yourself and your family to come and see what makes the staff here so proud and the residents so happy and fulfilled. Perhaps then, like Mary Katherine, you’ll soon say, “It’s my life and my decision, and I’m living here!” Masonicate at Mystic, 23 Clara Drive, Mystic (860) 415-2503; (888) 502-8859 www.masonicare-mystic.org
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A Dirty Stick, A Cocktail Napkin, and A Few Good Friends by LEE HARRIS
When you rub two sticks together, you can make fire.
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ell, this is a story of two people who rubbed two sticks together and made money. They created a business based on two little boys who wanted nothing more than to be able to roast s’mores over a firepit, but had trouble finding sticks that were clean and free of pesticides. “Yes, it all began with our sons when they were little,” says Erin Cooper. “We had a firepit, so their friends would come over and want to toast marshmallows and make s’mores; but they would go into my garden and break off branches I didn’t want broken off,” she laughed. Erin and her husband Joe also worried about the children finding sticks that might be too short, embedded in poison ivy, or laden with dirt and toxic pesticides. “When I was a kid growing up, we straightened hangers and used those,” laughed Joe. “But our boys and their friends needed something safer. I
knew there’s gotta be a better way, so one day I started designing something on a cocktail napkin.” The “something” Cooper designed proved to be an easy, safe, natural solution. The Coopers named it SMORSTiX, a simple invention that’s nothing more than a 30” stick crafted from untreated hardwood that not only is safe to use, but leaves our trees and forests undisturbed, making this footprint on the planet a very positive one. The Coopers thought it was a good idea, and so did the venues who now market SMORSTiX...names like Stop & Shop, Stew Leonard’s, Benny’s, Walmart of Canada, IGA, and hundreds of retail groceries, campgrounds, and hotels and resorts across the United States. A simple solution to solve their children’s problem has now morphed into a very successful business that has resonated throughout the United States and Canada, with virtually no end in sight. “Initially,” Joe said, “We threw a little money at the idea, and so did some of our friends.” Erin
added, “You need to have that kind of support, the support of good friends.” It began simply enough with just the sticks, but as the idea caught on, Joe continued to sketch more ideas on more cocktail napkins, and soon the Coopers had taken SMORSTiX to another level. The company now offers a SMORPAK which contains the makings for ten s’mores...graham crackers, bars of premium milk chocolate (called, not surprisingly, a SMORBAR), and marshmallows,...everything that’s needed for campfire, grill, or microwave enjoyment. A smaller version of this is the SMORBOX which makes two s’mores, perfect for a simple dessert following a cookout. And you certainly don’t have to wait for the holidays to order your very own SMORNAMENT, an attractive see-thru globe ready for hanging, with two graham crackers, a square of that same premium milk chocolate, and a marshmallow
Pictured above are Smorestix founders and creators, Erin and Joe Cooper. Photo by Stephanie Sittnick
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lovingly tucked inside. The response has been tremendous; the applause for the products, thunderous. “A while back the Food Network contacted us,” said Joe.“They were going to be doing a feature on everything marshmallow. At the very end of the program a guy from the Food Network did just sixty seconds on SMORSTiX: talked about it, held up the product, gave contact information. By the time we turned off the TV and I went downstairs to the computer, the orders were already starting to come in.” As the product caught on and their business grew, the Coopers defined their roles to best organize and handle the pace of their growth. Joe now is in charge of distribution to supermarkets and grocery stores, while Erin deals with campgrounds, hotels, and resorts. “In the hospitality business they actually call the person who handles this kind of thing a ‘Fun Manager,’ because it’s a fun part of the business, and it is...for both of us.” Sometimes when the orders are coming fast
and furious and the stress level is high, Joe ameliorates the situation by laughing and saying, “Hey, it’s just a stick in a bag.” Those “little boys” for whom the Coopers originally developed the product, are now grown up. Joseph is 28 and lives in New Hampshire; Rit (short for Richard) is in San Diego. “They grew up in this business,” Erin says. “As kids they packed bags.” Joe adds, “I had a big map of the United States on the wall. Every time we got a new venue for SMORSTiX I put a pin in that location, so the boys learned geography and also saw the business grow right from the ground up.” Their sons are still involved to this day, Joseph in sales and Rit in graphic production. Even though neither one of them lives any longer in Connecticut, they both have SMORSTiX license plates on their cars in
their home states, and they’re still excited and fully invested in the ensuing success every time a new pin is stuck in that map. The future? “We look forward to controlled growth and to keeping our promises to people,” Joe says, without even having to think about it. Although the Coopers have worked very hard to establish their product line, define their distribution, and do it the right way, they are still a bit bemused about the whole thing. “I still can’t believe it went from an idea on a cocktail napkin, to our kitchen, to mass production, to the Food Network, and now into Canada,” Joe says as though he’s still pinching himself over the success. And all of this happened because two people who loved their little boys rubbed two sticks together so many years ago, inciting a fire of success and fun. For more information, or to order and have SMORSTiX sent directly to you: www.smorstix.com (203) 245-4929
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Photos by Stephanie Sittnick
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34 stranger. To reunite with an old high school friend, to find a new favorite band. Most of all, it breathes life into a town square, quiet where local businesses allow overflow parking, stay open a bit longer or run a special sale. Most importantly, it inspires people to appreciate the art of live music in a gorgeous setting along the Connecticut River.
Music on the River:
Launching the Next Decade By Tara Filip The summer music series Music on the River has become a bridge between East Haddam and the greater community. It brings together all walks of life in a safe place to enjoy live music, mingling together all ages and inspiring people to dance together, share napkins or a piece of fruit, to laugh and say hello to a
The free concert series has been growing in both size and local lore for over a decade now. I personally think that once you turn ten, you get to claim legacy status; a tradition that will always be a part of the community and people’s lives. The 2017 series christens the 11th year on the banks of the river. When the series first started, it was a small community gathering on the beautiful campus of Chestelm Health and Rehabilitation Center, and was known as the Chestelm Summer Sounds. In 2007 the East Haddam Parks and Recreation Department took over the program and moved it to its current location in
collaboration with the Goodspeed Opera House who lends the program their green. Tiffany Quinn, the town’s recreation director has nurtured and overseen the program ever since. With a stealthy crew of volunteers, they manage the event with the organizational capacity of a much larger team. The steering committee consists of past and present members of the town’s Recreation Commission as well as founding partners of the original Chestelm Summer Sounds concerts. During the summer, Charlie and John are special additions to the team to greet
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every attendee with the evening’s program, a welcoming handshake, and sometimes even a hug. Under the shadow of the stoic swing bridge and in the company of the historic Goodspeed Opera House and the Gelston House, families
settle in for a night of music and socializing, while children dance in front of the stage to the beats of a different band each week. Average attendance is 1500 people, with the highest reported at 2200. I’m not sure how one might compare it to other local summer evening concerts, but I do know that this one is special.
Quinn and the volunteer committee manage the event together each week. The committee arrives in the late afternoon to set up flag ropes that keep folks in bounds and safe, posting signs with friendly rulereminders like leaving Fido at home. The band and sound crew set up and the crowd starts trickling in. At first, it’s a few people that want to get a good parking spot and time to set up blankets and chairs. Then the parade begins: strollers, little red wagons, rolling picnic baskets, folding chairs, and even small tables. The boats begin to arrive, tethering four or five together at the dock or floating nearby. The joy of being outside on a beautiful summer evening is slowly consumed by the excitement of the crowd waiting for the band to start.
Whether its new-to-you or an old favorite, everyone’s heads bounce and feet tap while the brave ones are moved by the rhythm to join the kids dancing center stage. Bodies swirling and jumping to the tempo of a warm summer evening, as the sunset fades behind the bridge and the stars begin to pop one by one in the reflection of the river. Throw in the
Tiffany Quinn
thrill of listening to the unique sounds of each band, be it rock, country, salsa, mambo, or reggae, and this summer series is unbeatable. You can find Quinn mingling with the volunteers, greeting friends and locals, conferring with a helpful police officer or making sure the buses are running on time. She makes managing such a large production look easy. Everyone knows Quinn, she’s been running the town recreation programs since 1998. “The most amazing thing about the evolution of this event,” explains Quinn, “is that no tax dollars are used. All expenses are covered by the generous donations of donors and attendees. We pass the basket each Monday night during the event and people throw in a few dollars.” An incredible display of community support for the arts. Many bands have come to town with a name that we recognize or a local musician we know, while some come from far away with strange sounds we’ve never heard before. Bands have included Livingston Taylor, Plywood Cowboy, the Coast Guard Band, Great Escape the Journey cover band, the notorious Parsonsfield, and the long-time local The Basically Blues Band. “Choosing the lineup is the most exciting part of the job,” laughs Quinn. “There are so many
37 talented bands it’s always so tough to choose. And that’s the hard part – picking the best of the best while giving the audience a diverse line up of music.” The committee chooses a varied playlist of bands to expose the community to a wide range of music genres.
it’s a pretty cool feeling being up on stage while the band’s energy is cresting higher as they prepare to rock the crowd.
More than 60 bands have performed over the last decade, and while each night is memorable, there is one that stands out for When I asked Quinn how far people travel to many: the last concert of 2015. By late August attend, she smiled and said she knew there the sky gets dark earlier and the sense that fall were dedicated attendees who drive in each is around the corner perches in the trees. Souls week from New York, Massachusetts and dif- of Fire performed their last song of the evening and came back on the mic with a special announcement. The International Space Station was going to fly over us and the band volunteered to play an extra set while we waited for the space station to arrive. The crowd cheered and continued to dance, while some folks slowly packed up and readied for Music on the River Steering Committee Left to Right: Brad Parker, Anthony Nero, Candy Nero, home. Tiffany Quinn, Cynthia Deming, John Piontkowski, Margy Roberts, Charlie Hnilicka
ferent corners of the state. The event has become so popular that there is a shuttle bus to and from the parking lot at Eagle Landing State Park across the bridge. The overflow parking became a necessity a few years ago, and has been in demand ever since. “Another exciting part of this series is our partnership with the Essex Steam Train,” says Quinn. “This is the second year they will have a special train schedule on concert nights that stops along the river to pick up people. Once they arrive in Haddam, everyone hops on the shuttle bus to cross the bridge. The train is then waiting to take them home at the end of the night.” To open each concert, Quinn takes the stage to thank donors and remind everyone of the rules before introducing the band. “I always get nervous,” she says, “that I’ll pronounce someone’s name wrong. I want each donor to feel appreciated, to know how important their support really is.” She then adds that
“I see it!” shouted someone deep in the crowd, “There it is!” A murmur began to bubble up as we each locked eyes on it, witnessing it gently floating across the deep blue night sky, imagining how small it looked to us and how small we must have looked to them. With a grand whoop of
delight, we all cheered, hugged and said goodnight to another epic season. The Music on the River committee is preparing for this season’s series, which begins on Monday July 17th with Plywood Cowboy. As the next decade begins, building community is exactly what we need to nurture and support; to inspire people to gather and dance, to listen and hum along in a safe place; to support an amazing program, to buy local and enjoy the small-town charm that East Haddam offers. There is something magical about listening to live music in such a beautiful location, with the green grass and blue sky, the sun settling behind the bridge and a gentle breeze off the river. I think this place changes how you hear the music. It gets into your hair and fills up your pockets, it can curl your smile into a devilish grin. It tickles the souls of children’s feet and makes them jump and dance and twirl. The bass sounds deeper, the twang lingers a little longer. It inspires a vibrancy of life, at least for a couple of hours on a hot sticky summer’s eve. For more information: http://musicontheriver.blogspot.com
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Darts and dives and chitters. Intolerance is his nature. In a crowd? Never calm.
“Little” Angry Birds
Intolerance Photos and editorial © Mark Seth Lender Like a bee like a buzz like a twist like a top with a sweep with a lunge with a LOUD then stops! Hovering. Right there. Defending a ground that is Flower that is Food that is Air. His beak is a lance his wings are a shout: Beware! Of me! Hummingbird! All of an ounce of anger charges, headlong. Chases everyone away. Muttering. Fluttering. Aerodynamics sets his only limit. His right has no respite has no bounds.
Herons and Egrets with great piercing bills; falcons with talons that crush; the terrible saw-toothed beaks of sea birds; the raking feet and spurs of the feathered giants of the ground – all of them strive against their own but almost always at a distance. They pretend. Noh drama of no-touch. A Balinese shadowplay. And when the curtain falls? All grievances are over, and done with. For Hummingbird, the size of a leaf the density of a folded pocket-handkerchief that stage is a World at War: Black-chin puffs up the tiny feathers that give him his name into electric purple defiance. Diminutive Broadbill all sapphire and emerald brilliant collides beak to jousting beak with Broadbill. They fall. The wound is dear. Through and through like Zulu spears... Only one stands apart, ignoring all the others
in their worrying, their hurrying: Magnificent Hummingbird, superior by weight by size and the humbling rumble of his wings. His starlight-turquoise throat glitters in the leafy morning light. Twice the size of all the others, he alone owns Peace. So there it is. Size matters. I am reminded of that bar room adage (a bar room adage on the wing), “Big guy knock you down but a little guy will hurt you!”
Field Note: Intolerance “Little” Angry Birds Madera Canyon, Arizona is famous for its great variety of hummingbirds. Hummingbird’s beauty was well known to me from watching Connecticut’s ruby-throats, and the occasional rufous hummingbird over the years. What was new and surprising (revealed by camera’s 12 frames per second) was their remarkable agility. They can move in any direction including backwards. Plus, they hover. Not like an osprey or kingfisher diving on some unsuspecting fish but in that magical way we all wish we could fly: perfectly stable, while looking you in the eye. The Madera hummingbirds were quite tolerant of me equaled only by their intolerance toward each other. Almost every encounter resulted in some degree of conflict. Shawnee Riplog-Peterson is the keeper of the hummingbird house at the Arizona Sonora Desert Museum (www.DesertMuseum.org ). She told me that males will sometimes drive an adversary right into the ground – leaving the victim exhausted to the point of being unable to fly. Or even unintentionally impale each other. Males may even attack females of their own kind. Hard to say why. At up to 2000 wing-beats a minute, their energy requirements are great and it could be that every found flower needs to be
guarded like the essential treasure which it is. Or maybe, with their brilliant scales and fierce dark eyes, the hummingbirds think themselves dragons.
Perhaps they are dragons…
on insect eggs (good for you and for your garden. And planting has another benefit: it also attracts butterflies and is helpful to bees. Bee balm and native honeysuckle have worked well for me and also trumpet vine. Butterfly bush though not a native plant, is a sure magnet.
You can easily attract hummingbirds to your garden. Flowering trees are important attractors for early migrants. For the rest of the season (which in New England runs from Spring into late Fall) plant a variety of (mostly) trumpetshaped flowers. If you have no garden space at all, flowerpots and window boxes will do for many hummer-friendly plants. Supplementing with a hummingbird feeder is also helpful but if you choose to feed, DO NOT use honey or molasses or anything except white sugar, or you will kill the hummingbirds! The recipe is ¼ cup refined sugar to 1 cup water. Bring to a boil, let cool and you have the right stuff. Don’t boil too long so as not to make the solution too concentrated. And be sure to change the solution regularly so that it will not grow mold or ferment. The Audubon Shop in Madison (203-245-9056) has a good selection of feeders.
You can find an extensive list of plants that attract hummingbirds at www.NJAubdubon.org. Go to the Education section and click on World of Backyard Habitats. There’s an entire section on planting for hummingbirds.
Feeders, however, do not replace the need for plants. Not only do hummingbirds crave natural nectar, they also feed
Mark Seth Lender is a producer for wildlife content at Living on Earth ( LOE.org ), the only program on US Public Radio exclusively dedicated to wildlife and environmental reporting.
For beginners, a convenient foldout guide to hummingbirds is Cornell’s Hummingbirds of North America. The foldout is part of a series just published by Waterford Press. Ask for it at your local independent bookseller. After your plantings take root and flower, stand in the midst of your garden and wait. If you are reasonably still, hummingbirds will nectar as close as 10 feet away, so close you will hear the deep thrumming of their wings. Take a small child with you: make a memory, change a life.
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“Paradise Found”
Hollister House Garden Photos and profile by Caryn B. Davis
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he Persian word for “paradise” means exceptional gardens, and a visit to the Hollister House Garden in Washington, Connecticut is nothing short of that. Garnering inspiration from traditional English gardens he visited such as Snowshill Manor, Great Dixter, and Hidcote, George Schoellkopf has trans-
formed 25 acres into a lush array of plantings, each unique in its design, color palette, and sensory experience. “I was visiting a friend who had just made an English style garden, and he gave me a book to read about Sissinghurst. I fell in love with English gardens and wanted to come home and make one,” Schoellkopf says. Schoellkopf acquired Hollister House in 1979 when seeking a respite from New York City. At the time, he was a noted antiques dealer with a shop and gallery on Madison Avenue specializing in 18th and 19th century American country furniture
and folk art. He was already familiar with Litchfield County, having gone on many buying trips to the area, so he began his search for real estate there and eventually found Hollister House. It was originally built as a saltbox by Gideon Hollister II just before the
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American Revolution; and although it has been added onto over the years as have many New England homes from this period, it still retains its colonial appeal. “It is a lovely old house in a beautiful setting. I thought it was just charming so I bought it,�
says Schoellkopf who meticulously planned the gardens so they would be in concert with the house and surrounding landscape. Schoellkopf never had any intention of designing a world-class garden that would eventually become a non-profit organization
and educational institution open to the public. In the early days, it was just a place to spend weekends away from the city laying stone or planting flowers; but some 40-odd years later, he finds himself still at it and has become somewhat of an expert, sharing his knowledge through articles he has penned
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which ones would prosper. He likes the garden to look a little overgrown with the flora close together, as if it were the plant’s idea to grow there and not his; even if in actuality, he labored to get a patch of something established. “My idea is that the structure in a garden provides a framework so the plants can run freely. The architectural forms such as the walls, hedges, and paths are formal elements of garden design; and yet the garden itself, in the way it is planted, is not formal at all. So I think it’s sort of a paradox,” he says. Over the past four decades, first working with Ron Johnson and later with artist and photographer Gerald Incandela, among others, Schoellkopf has created a variety of terraces, vistas, and walkways - some that meander past a reflecting pool, brook, or pond - and several “outdoor rooms,” each exquisitely defined by the selected plantings, use of color, and boundaries. While he is not trying to recreate an English garden per se, it’s the style that attracts him. “The division between the spaces and how you move from one section to the other, is part of what makes the gardens so exciting. It’s almost as dramatic as when you stop to look around,” says Schoellkopf. “There’s one part of this garden where you go through an archway; and people always say in this same little spot, ‘Oh, that’s the secret garden.’ It feels that way because it surprises.”
for many major magazines on the subject. “Initially when I came back from England, reality set in, and I realized I didn’t have a grand manor house or castle. I had an American house with an American history. My great fear was the garden I envisioned would
be too complicated or perhaps even too pretentious for the old farmhouse,” says Schoellkopf. Schoellkopf learned by doing and from talking to people; and as he likes to say, killed a great many plants in the process while figuring out
When it comes to gardening, Schoellkopf’s philosophy is one of abundance and generosity. Color is extremely important; although as he says, it’s more about what he doesn’t like than what he does, that can dictate his choices. “There are certain colors that grate on my sensibility like fingers on a blackboard. For instance, magenta and taxi cab yellow. Orange is something I only recently turned onto. It’s a tricky color to combine. It doesn’t look good
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with red or yellow for me,” Schoellkopf says. “These choices are very personal. Color is like religion or politics. You are never going to convince anybody that what you like is what he or she should like.” In 2005, Schoellkopf and Hollister House, Inc. entered into an irrevocable agreement with the Garden Conservancy, a non-profit organization located in Cold Spring, New York, whose mission is “to help save gardens by helping private gardens become public gardens.” Either during his lifetime or through his will, the entire property including house, garden, and 25 acres, will eventually be donated to the Conservancy. A very impressive and talented
Advisory Board and Board of Directors that reads more like a who’s who in the world of gardening and includes renowned garden writers, lecturers, designers, magazine editors, preservationists, horticulture experts, architects, landscape architectures, interior designers and an Emmy Award-winning television producer, were established to aid with this endeavor. The public can visit the gardens on Fridays and Saturdays from May to September or to attend one of the many events Hollister House Garden hosts such as Drawing in the Garden with botanical art instructor, Carol Ann Morley; a concert presented by The New Baroque Soloists under the creative direction of Douglas Myers; Twilight in the Garden, where guests can enjoy a sunset accompanied by wine and nibbles; a series of garden photography workshops with Rich Pomerantz; a lecture with award- winning author, Lee Buttala on the art and practice of saving seeds; bluegrass, Celtic and swing music with Too Blue; a flower arranging workshop led by florist and
horticulture professional, Debbie Brown; and a symposium entitled “The Exuberant Garden,” moderated by Todd Forrest from the New York Botanical Garden. This exciting all day symposium features the following distinguished speakers: Dutch landscape designer, Jacqueline van der Kloet, who will talk about making magical mixes in the garden; Tom Coward on leading the restoration of William Robinson’s legendary gardens at Gravetye Manor; Andrew Bunting, an expert on woody plants and the author on “Plant Lover’s Guide to Magnolias;” and Jane Garmey, a celebrated author and passionate gardener who will talk about “A Sense of Place: Challenges, Approaches, and Solutions to Creating Gardens.” “I did not envision that Hollister House Garden would become an educational institution. I thought we would just preserve the garden. But I am having a good time with it; and I am always overwhelmed by how many people come through and tell me it’s the most beautiful garden they have ever seen,” says Schoellkopf. For more information log onto www.hollisterhousegarden.org.
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“Each One Has a Story”
Fields of Dreams Carriage Museum by RONA MANN Photos by A. Vincent Scarano
It all started 20 years ago with “Dutchy,” a draft horse, but... let’s not put the horse before the cart. Actually it began in earnest perhaps 50 years ago when young Mike Ward was growing up in Ashaway, Rhode Island. As a little boy he
always loved horses, but also was intrigued by carriages, “the first real means of transportation in the United States,” the now-57 year old adds. With time, many kids outgrow their childish interests, but not so with Mike Ward. His love
of, and fascination with carriages always remained strong. So when his then-wife presented him with “Dutchy,” he knew instantly he had to have something for the horse to pull. That’s when he bought his first carriage. “It became a disease,” he said with a smile, but with a good deal of veracity behind it. Because collecting carriages – seriously collecting them – is no different than seriously collecting stamps nor coins nor Hummels. It’s infectious. “At first I didn’t know much about carriages, but my friend, Jim Cherenzia got me into it. I started going to Martin Auctioneers in Lebanon, Pennsylvania...that’s when I began to learn.” Ward learned well as he now possesses 35 carriages, each totally individual in style and history and all purchased from collectors. As Mike likes to say, “Each carriage has a story,” a story he is quite willing to share with those who express interest. Martin Auctioneers was the perfect place to begin an
education as they have more than 40 years experience in dealing with horse drawn vehicles and equipment and are considered the carriage auction leader throughout the USA and Canada. Each time Ward went to Lebanon, he was overwhelmed by the large selection of coaches, carriages, and sleighs. If he weren’t hooked before, he was now! Think of most every movie you ever saw where there was a carriage, and Mike Ward probably has one like it in his Fields of Dreams Carriage
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Museum. Remember Oklahoma! and the “Surrey with the Fringe on Top?” Ward’s got one of those! A doorless, 4-wheeled, two seated vehicle fashioned in the late 19th century and in perfect shape. Although a surrey may have a variety of tops, Ward’s does indeed have that famous fringe. Why you can almost hear Gordon MacRae singing! On his Fields of Dreams property where Ward also maintains a successful tree farm and landscaping business, he built an Amish style barn two years ago which serves as the museum for his beautiful carriages. Here, the collector and the curious, the visitor and the aficionado will also find six Abbot and Dunning Wells Fargo carriages. These distinctive red and gold stagecoaches were deemed the finest passenger vehicles of their time, built by a world famous company with its factory located right in Concord, New Hampshire. And who hasn’t seen those famous covered wagons in films such as Stagecoach, The Man Who Shot Liberty
Valance, Hombre, Wells Fargo, and virtually hundreds of TV westerns. Although “Dutchy” is no longer, Mike Ward currently owns eight Shire horses. The difference between the draft horse (draught
in the UK) and the Shire is primarily one of size. Sometimes called a “work horse,” it is bred to be a working animal performing hard tasks like plowing and farm labor. Yet they are gentle giants because in spite of their size, they possess a docile temperament. The Shire is a
massive breed of draft horse, pulling extremely large amounts of weight. Also mild mannered, the Shire is still considered the biggest and strongest. Mike Ward proudly points out that he, along with Jim Cherenzia and his Shires pulling a carriage built in Poland known as a black and red Roof Seat Break, climbed to the top of Mt. Washington. How long did this extraordinary and unusual feat take? “Five hours up and just one and a half down,” Ward smiled. “They closed the auto road so we didn’t get in the way of others.” To Mike Ward his carriages are not unlike paintings or objets d’art. “I consider each a work of art, not just a means of transportation.” As if to illustrate this point he introduces the Yellowstone Coach made by Abbot and Dunning in the 1800s. “There are only 17 of these left in the world, and I have one of them,” Ward says. Painted a distinctive bright yellow, these six-horse carriages were used in the 1800s to transport visitors throughout Yellowstone National Park, hence the name.
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From here he is able to open and shut the doors for his “passengers.”
Ward also has on display a Washington Landaulet, the only carriage with an adjustable seat. Used by public figures in formal processions the landaulet was used in Abraham Lincoln’s funeral procession in Washington, D.C. One of the most intriguing carriages is the hansom cab, built by Hixson Johnson in Bridgeport and used as a taxi in New York City. “The driver sits in the back,” Mike says. “Way up in back.” He illustrates this by climbing high up onto the seat located outside- the cab.
Ward next shows off another Roof Seat Break, one of only three left in the world. It was used by President Eisenhower in 1955 when he visited the Old Man of the Mountain in New Hampshire. Finally, and perhaps his favorite, a Wells Fargo mail coach circa mid 1800s. “It’s never been restored,” Mike said. “And it never will be,” he adds resolutely. Ward is going to remarry this July. When asked if his wifeto-be was ready to play second fiddle to all these carriages, he paused. “At first she didn’t know what to make of it, but she’s used to it now. She knows how I am.”
And how Mike Ward is, is this: he’s a man who lives in the present day; yet he is a man who keeps looking over his shoulder gazing at his carriages, watching them being pulled throughout the old West, transporting people, goods, and mail, ferrying Presidents and fancy people. It is surely a time gone by, but a time Mike Ward will never let be forgotten because just over his shoulder is U.S. history. For more information on Fields of Dreams Carriage Museum: mikeward2018@yahoo.com
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An Agent is a lot like a television news anchor . . . Knowledgeable, Prepared and Organized. Let Janet get you to the closing table. INTRODUCING 52 Riverview Avenue, Noank | $799,000 This antique home enjoys one of the best waterfront views in the picturesque Village of Noank.
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INTRODUCING 27 Partridge Hill Lane, Essex | $599,900 Elegance on top of Essex! Privacy and easy, peaceful living. Walk to the Village.
Janet Peckinpaugh, Realtor® 860.985.3659 JPeckinpaugh@wpsir.com janetpeckinpaugh.williampitt.com ESSEX BROKERAGE | 13 MAIN STREET | 860.767.7488
Each Office is Independently Owned and Operated. Equal Housing Opportunity.
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Photos and profile by Tyler Plourd
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T
he founders of Epicure Brewing in Norwich hail from Griswold, Canterbury, and Brooklyn. Jason and Jennifer Vincent, Robert and Jobina Miller, and Ken and Kerrie Thiffeault all began thinking about the craft beer industry in 2011. Like most brewery owners, the talks were borderline hypothetical at first, but over time continued to germinate in the brains of all, and soon enough became reality. While it all seems swift and pretty to the public eye, the work and patience required to open a brewery is almost superhuman. Ken Thiffeault is the Head Brewer at Epicure while the others have opted to keep their respective “day jobs” as Epicure begins its first quarter in the CT craft Ales are perfect for those just getting into the craft beer loop and don’t want to be hit over the head with hops, punched in the face with a Barleywine, or swimming in a rich Imperial Stout. If you’re traveling with a weary craft beer newbie, Stay Pretty is the perfect choice for them. Two-and-1/2 Ashely’s is an Amber Ale that comes in at 5.3% ABV and is dripping in dark fruit flavors. Cherries, Plums, and toasted bready malt creates a
beer circuit. Norwich was a great choice for Epicure because of low rent cost, the historic feel of downtown (the brewery is in the old Norwich Bulletin building) and its proximity to These Guys Brewing, a brewpub located a hops throw down the street, ended up being a nice bonus. Most business owners would sour at the idea of a competitor moving in next door, Epicure embraced it. There’s no surprise to the way this state enjoys craft beer, most of the consumers are interested in destination towns. Connecticut breweries are found via highway routes, lengthy ones at that, so driving over an hour for just one brewery just doesn’t cut it for most weekend warriors. Therefore, having These Guys down the street and Fox Farm, Beer’d, and Outer Light all within 25 minutes is a luxury for the Norwich microbrewery. The Epicure logo hangs right outside the taproom in what looks to be just another building in downtown Norwich, but inside is an industrial, but sleek taproom. The brewhouse is seen clearly from all angles of the taproom which is a great touch for those interested in getting a closer look. The bar is large enough to seat a healthy crowd of patrons, and if there aren’t any seats there is ample space at high tops and tables scattered about. Epicure opened with six beers for tasting which is more than we’ve seen most breweries open with ranging from a Blonde Ale to a West Coast Red. Stay Pretty is a Blonde Ale that blends smooth drinkability with a touch of earthy hop tones. Blonde
balanced array of essence that walks the line between traditional and modern. This might not be your fathers Amber Ale, but I’ll guarantee he’ll like this remix on a classic style. For its resistance from the ordinary, we gave the zany Amber the Must Try distinction.
NVC is an IPA that features a soft, fruity nose, that gives way to a palate that is plentiful with resin and pine flavors. Horizon, Centennial, Simcoe, and Amarillo all play a role in creating Epicure’s house IPA that actually stands for “Not Very Creative”. While working through the brew schedule, the name “Hoppiness IPA” appeared as the batch headed for fermenter #3, when asked if this was the actual beer name, Thiffeault replied, “Well that’s not a very creative beer name,” and thus NVC was born. Contrary to the name, NVC is quite creative with a crossover of flavors and aromas that will only get stronger as Ken and Co. hone in on more batches. Bearded Baby is a Pale Ale that blends biscuit flavored malt sweetness, slight hop bitterness, and aromas of orange and mangoes for an absolute summer classic, add in its sessionable 5.3% ABV tag and it’s a wrap. Lightning Struck Twice is an Oatmeal Stout that wasn’t too heavy on the palate but carried a solid amount of sweetness. Some stout drinkers might shy away from the oatmeal touch while others will be drawn to it. Make no mistake, this isn’t a thin bodied stout by any means, LST certainly throws its weight around and we have no complaints about that. Wred West Coast is a Red Ale that stood out the most out of all the beers we sampled. Red Ales aren’t usually our thing, but it never keeps us from sampling them. What we love about Wred is its versatility and creativity. Much like Two-and-1/2 Ashley’s, Wred takes a style that most people glance over, and decided to do something bold. Resinous hops, an ABV almost breaking the 7% threshold, and sourdough malt character, Wred is anything but ordinary. For its lack of heed to established rules and style regulations, Wred earned the Our Favorite distinction. Epicure is located on 40 Franklin Street, Norwich, CT Hours: Th 5-9PM, Fri 2-9PM, Sat 11AM-9PM, Sun 11AM-6PM
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Join Carole Peckâ&#x20AC;&#x2122;s Food & Wine Provence Tour 2017 June 19th- 25th * July 3rd - 9th
October 2nd-8th * October 16th -22nd
visit open markets, meet local chefs, visit vineyards with exclusive tastings, take cooking lessons For more information go to http//www.saveurfrance.com/ All Inquiries can be forwarded to Bernard@good-news-cafe.com Good News Restaurant & Bar Woodbury, CT 06798 p.203.266.4663 f.203.263.6769 www.good-news-cafe.com
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Preserving Our Seafaring Traditions The Nautical Arts Workshop Photos and profile by Caryn B. Davis
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eter McKenna is preserving our maritime traditions, one project at a time. He has combined his love for teaching, woodworking, and seafaring to create the Nautical Arts Workshop in Deep River, Connecticut, now in its first season. McKenna grew up in Setauket, New York and spent a lot of time boating on the waterways of Long Island Sound and building things with his father, a woodworking enthusiast. They had a blacksmith shop and wood shop in their basement where there was always an old boat
about, requiring refurbishing. In between projects, McKenna’s father built the house where they resided. McKenna parlayed his love for carpentry into a profession. He earned a B.S. in Industrial Arts Education and an M.A. in Liberal Studies and currently teaches wood shop at the Greenwich Country Day School in Greenwich, Connecticut. He has taught there for the past 23 years, although he has been an educator at public and private institutions for over thirty years. This includes teaching boat building workshops to families at the Connecticut River Museum in Essex and woodworking activities to the Boy Scouts.
Following in his father’s footsteps, he also built himself a 3,000 square foot colonial reproduction gambrel roof Cape Cod-style home over the course of eight years. During this period he and his wife Pamela occupied a small homestead on the property that had been constructed circa 1800 by Hosmer Buckingham. McKenna purchased it in 1995 and restored it. Keeping in mind the idea of one day having a nautical arts school, he designed and built a two-story barn and turned it into a studio with enough workstations for ten students and a variety of power and hand tools, many that were once owned by his father. He also transformed the living room of the Buckingham House into a showroom to display the projects the students can make, such as large and small sea chests, ditty boxes, halfhull models, name boards, “scrimshaw” hat
70 and coat racks, a Sheraton style side table, Nantucket baskets, an Adirondack Chair, whirligigs, and others. The kitchen of the house is now used for communal meals, and there is an outdoor patio for relaxing and conversing in between classes. Every project McKenna offers is steeped in maritime history with origins that date back to whaling, shipping, and sailing heritage. He has spent much time visiting places like The Mystic Seaport and The New Bedford Whaling Museum, researching and reading books on nautical antiques to understand how these arts evolved and the stories and skills behind them. For example, there are several different designs of bentwood ditty boxes students can make using thin hardwood strips that are steamed and bent around an oval or round mold and then inlaid with abalone, mother of pearl, or “applied” ivory derived from acrylic. These containers, similar to Shaker boxes, were “inspired by the sailor-made ditty boxes of the early nineteenth century” and originally used whalebone for the decorative touches.
“A ditty box is a small box every sailor made to accommodate their personal belongings. They were used to hold cherished possessions and practical items such as needles, thread, and soap. Ditty boxes are as varied as the men who made them. They can be round or square and often employed symbols such as diamond shapes, stars, initials, or names,” explains McKenna. Other boxes are a 19th century reproduction of a rectangular shaped ditty box and a Christening Box, both made from mahogany, with dovetail joints and a solid brass lock. “Historically, the Christening Box, or as it is more commonly known, the Presentation Box, was used to house the bottle of
wine or champagne that was used in the ship christeninglaunching ceremony. After the ship slid down the ways, a box such as this would be presented to the sponsor of the craft. It would contain the broken bottle of spirits, ribbons, and other keepsakes. Tradition also has it that boxes with wine or champagne intact would be presented to other members who were integral in the ships launching,” McKenna says. The half-hull model classes McKenna offers include a Noank Sloop, once used for dredging oysters, lobstering, and line fishing; a Connecticut River Shad Boat, popular for catching shad on the river and shoreline; and a New Haven Sharpie, utilized in the oyster industry. McKenna intentionally selected vessels native to this area to replicate. “From the time of the American Revolution until about 1850, the sailing ships of the United States were first designed entirely with half-hull models constructed by shipwrights as a means of planning the ship’s design and sheer. This model was an exact scale replica of the ship’s hull. From this model, the shipwright was able to enlarge the lines and build a full size symmetrical hull.
Gradually it became the practice to draw ship plans first on paper, superseding the use of half-models except as a building aid. Today many boat owners will have a half-hull model carved after their boat has been built,” McKenna explains.
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“Lightship Basket,” finds its roots in seventeenth and eighteenth centuries when Native American and white settlers fashioned them from wood for storage and carrying goods. When whaling ships returned home from the Pacific with a cargo of rattan, the islanders incorporated it into their weaving techniques.
A variety of whimsical, folk art weathervanes and baskets originating from Nantucket are just some of the other objects interested students can craft. While whirligigs serve a practical purpose of betraying the wind’s direction and are a common figure aloft many Nantucket edifices, these carved figures were also beloved as sculpture; the kind McKenna makes are representations of Charles F. Ray and William H. Chase designs. McKenna is committed to teaching his students to produce everything from scratch. So instead of buying a pre-made handle for the Nantucket baskets, they learn the art of steam bending to fabricate one. “We make our own base, the staves, the rim, and handle. My goal is to teach the whole process,” he says. The Nantucket Basket, also known as a
“As maritime traffic increased, the demand for safer navigation became louder. The government commissioned lightships to mark coastlines and noted dangers. The first Nantucket lightship was built in 1853. To occupy their free time and to make extra money, sailors took basket-making materials on board. For the next fifty years lightships anchored off Nantucket. The year 1905 saw the end of service. It is from this era that the basket received the “Lightship Basket” moniker,” McKenna notes. McKenna offers weekend and weeklong classes from spring to early winter. The classes are open to people ages 18 and older, and all levels are welcome. In addition to the tangible
objects students create using traditional hand tools, they also learn carving, furniture making, and steam bending - skills that can be applied to other pursuits such as building a toy chest for your children. “I don’t think anyone around is doing what I am doing at a center like this. I am trying to fill a niche. Part of my mission is to preserve these arts because they are fading away. I want a place people can come to learn these crafts to help keep them alive and to learn about our maritime history,” says McKenna. For more information, log onto www.thenauticalartsworkshop.com.
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Paul Partica, The Cheese Shop, Centerbrook CT
My Top 10 A
nother year has passed and it is once again time for this year’s Top Ten choices. During the year many new cheeses have crossed my path, while several long-standing favorites remain close at heart. What would be my favorite? My response will almost always depend on my mood. There are so many factors to deciding: time of day, what I am having it with, beverage of choice and so forth. That said, there are always a few shining stars. So, I herein reveal my updated list for 2017. Bear in mind, these cheeses are not ranked in any particular order. 1. Fromage de Chaumes (Cow’s milk) This easy find is a longtime favorite of mine and a reliable fan favorite on any cheese tray. Fromage de Chaumes belongs to the washed rind family, which explains its brownish exterior. This is a young cheese, similar to Brie, but with no visible core. I particularly enjoy it on a crusty baguette with thinly sliced raw onion. (This is also how limburger, also of the same family, is commonly served.) I do not generally care for raw onions, but something about this pairing works very well for me. 2. Ossau Iraty (Sheep’s milk) Ossau Iraty makes my list again this year. Made in the Southwestern region of France, Ossau Iraty is one of the oldest cheeses in existence. It carries an AOC designation (Appellation D’Origine Controlee), which means it is controlled by law to meet certain high standards. Ossau Iraty is an unpasteurized cheese, which only adds to its wonderful flavor. Ranging between three to four months in age, it will show a white or cream color, depending on its age. Its texture is somewhat firm with a subtle taste of nuts and olives and a creamy smooth finish. This cheese typically has no eye formations (holes), but they can occur. Butterfat content is 45 percent and the wheel size averages eight to ten pounds. Pair this one with pears and apples, olives and assorted charcuterie, such as prosciutto and salami. I like a good Bordeaux, Rhône or dry Burgundy with Ossau Iraty as well. 3. Fromage D’Affinois (Cow’s milk) Fromage D’Affinois has made my Top Ten list every year so far, with a simple reason why. This is not only one of my favorite soft-ripening cheeses, but a favorite for most of my customers as well. Unlike most of the imported Bries and Camemberts found in the U.S. that were stabilized for shelf life today, D’Affinois is exceptionally rich and creamy. I love that this cheese continues to ripen in the store after arrival. I can then offer it for purchase at its peak. D’Affinois also maintains a fairly steady consistency, delivers a great flavor and is most always readily available. 4. Ewephoria (Sheep’s milk) Ewephoria makes my list for the second time. As one of the older sheep cheeses, it is still a relative newcomer to the world of cheese since it has existed for only about ten years. Ewephoria ages for almost a year, which is considered a long time for a cheese this small in size. The taste reminds me of the extra-aged cow’s milk Goudas such as Beemster XO, with similar butterscotch whiskey notes. There is no gamey sheep’s milk taste to be concerned with here. I love the clever pun in the name, and I always enjoy customer reactions when asked if they’ve had Ewephoria lately. This is a good recommendation when you are looking for
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something sharp, but different. Ewephoria pairs well with hoppy beers, but I prefer it with Bourbon or a single malt Scotch. Give it a try it on a burger or in Mac n’ Cheese. 5. Alp Blossom (Cow’s milk-raw) Alp Blossom impresses me as a perfect match for spring and summer. This beautifully garnished cheese is covered in rose petals, cornflower, marigold, lavender, parsley, marjoram, celery herb, oregano, lovage, savory, chive, fennel, chervil, onion and, surprisingly, chili. The idea behind this cheese is to celebrate the diversity of the Alpine Flora throughout the Hay Belt area, which spans Eastern Switzerland, Southern Germany and Western Austria. Made from raw milk, Alp Blossom is also a member of the washed rind family. But unlike other soft-ripening cheeses with a white, bloomy mold sprayed on them, this cheese is washed with a mold made up of B-linen bacteria. It then develops and ripens in a moist room, creating a more pungent and flavorful rind. The sticky viscosity of the exterior allows for the herby, floral topping to adhere. 6. Stilton (Cow’s milk) Known as the “King of Cheese,” Stilton has been a favorite of mine for over 40 years. In this cheese, blue veining runs through a mild cheddar base. I like it as an appetizer, but even more as one of my favorite desserts when served with sweet butter, table water biscuits and a little vintage port. By the way, an aging wedge of Stilton can be revived by removing the rind, then make a paste by combining it with a little port, then spreading it on a slice of pear with maybe a walnut or two over top. 7. Fresh Mozzarella (Buffalo’s milk or Cow’s milk) Who can really say they do not like fresh Mozzarella? I will look for a reason to use it. Mention a vine-ripened tomato, fresh basil and some good olive oil – and my night is complete. Mozzarella was originally made from buffalo milk, and in Italy it still is. This version has a little more tang to it than the cow’s milk version. And where would pizza be without it? 8. Point Reyes Blue (Cow’s milk) Raw milk adds to the hearty flavor of this great Roquefort-style blue cheese from Point Reyes, California. This cheese is light in texture, though creamy and smooth. Penicillium Roqueforti is the blue source here. Point Reyes is great by itself as an appetizer, but also works well in salads or desserts. 9. Appenzeller Extra or Black (Cow’s milk) This very flavorful cheese from Switzerland has remarkably been in existence for over 700 years! Appenzeller ages in a secret bath of white wine and at least a dozen different herbs, roots and spices. Less than two percent of Switzerland’s production progresses to the extra aged or “Black” version. In addition to being fantastic on its own, this cheese adds great depth to a fondue. 10. Kokos (Cow’s milk and Coconut cream) Kokos makes my Top Ten list again this year. Most always a purist when it comes to added ingredients in cheeses, my love of coconut has won out here. Made by the same producer of our popular Ewephoria, this beautifully-made, semi-soft Gouda from Holland is a real treat for me. In addition to cow’s milk, the perfect amount of coconut cream is added to make this a continuing favorite. Kokos is a perfect choice to serve with fruit during hot summer days. Try adding a slice of fresh pineapple for a special treat. There you have it – my Top Ten list of cheeses for 2017. But don’t hold me to it. If you asked me tomorrow… Paul Partica, The Cheese Shop www.cheeseshopcenterbrook.com
ofCenterbrook
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Specialty Foods & Espresso Bar
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By Kevin Staehly Operations Manager and Assistant Winemaker, Staehly Farm Winery, East Haddam, CT
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Rosé, or Blush? A Closer Look Into Summer’s Favorite Wine Style Summertime means picnics with friends, trips to the beach, swimming in the river; it’s a time of great experiences and fun memories. Summer is also known for its beverages, whether it be a cold beer, soda, or lemonade. But for most wine drinkers, summer means that their beverage of choice is going to typically be something on the lighter side. Rosé wines tend to take the edge off of the summer heat while still delivering on those delicious, heavier tannins that make red wines so appealing. Ranging from sweet to dry, Rosés can be remarkably versatile and suitable for pairing with a range of different entrees. But when reaching for a Rosé, one may encounter some different language: Is the wine a true Rosé, or is it a blush? What really is the difference? For both red and white grapes, with the exception of a select few varieties, the flesh of the fruit is typically a pale/clear color. If one was to press a grape pulp into juice, regardless of it being a red or white grape in appearance, the resulting juice would be a pale shade of yellow-pink no matter what. This is because it is in the skin of the grape that the “colors” reside. In red grapes, the concentrated color is created by plant pigments and acids, most notable and familiar of which are tannins. So, with a colored skin but a pale juice, the classification of Rosé comes from a distinction in the method used to ferment the wine: In Rosés, the red grape skins are allowed to stay in contact with the juice for one to three days before being removed. This short period of time essentially stains the grape juice with red colors. Chemically, a transfer of pigments and acids is taking place as they leech from the grape skin and into the juice. During this time the normal fermentation process is also taking place, wherein the yeast are converting sugars present in the juice into alcohol. But if a Rosé has been crafted from a grape skin-and-juice interaction, what then makes a blush wine different? Though they share similarities in color and sometimes in flavor, a blush wine is a wine that is created at the hand of the winemaker instead of by nature. The winemaker’s tastes and preferences have a strong influence in this type of wine because it is a combination of blending the two together, red wines and white wines, to make a blush. The winemaker crafts a blush from selecting which ratios of red wine and white wine to add together, blending them until the flavors of each wine complement each other well. For some, that may mean a three-to-one ratio of Riesling to Cabernet. For others that may not yield the desired effect, and so more Riesling may be used. But no matter the combination, what sets a blush apart from a Rosé is that there is a combination of both red and white wines, not that red grape skins have been left in the fermentation.
At Staehly Farm Winery, in East Haddam, Connecticut, both methods are employed by the winemaker to create summerspecial wines. In two of the Winery’s wines, Plum Medley and Orchard Cherry, the fruit used is similar to red grapes in that the color is locked up in the skin of the fruit. In the Plum Medley, Methley Plums are rich in tannins and are left in for one to three days to impart a beautiful color to the wine. So too is the Orchard Cherry wine, which is done in a dry style because its fermented from sour pie cherries. These two Rosés share the spotlight with a third, newer wine; Blueberry Breeze. Having been released in late June, this new wine is a prime example of blush wines. Blueberries are rich in tannins and are fermented into a red wine, which is then blended with apple wine, a white, to make a beautiful blush that is light and sweet. Though varying in style and production, both Rosé and blush wines require a level of expertise for their successful production. With Rosés, the winemaker must have comprehension of the interaction of tannins and other acids with the juices present. Too long and the wine will become too red; have too many deep rich flavors. Too short and the wine will not be dark enough; indistinguishable from a white wine in color and in some cases even taste. With blush wines, even one percentage of wine in either direction may change the flavor for better or worse. But whether it be blush or Rosé, one thing is for sure: It’s going to be a great summer when you uncork one of these wines. Pair it with scallops and peaches on the grill, or with a nice light Havarti cheese while on an afternoon picnic. Regardless of whether it’s for dinner or dessert, something special or just a casual summer afternoon, when you reach for that next bottle of Rosé or blush do so with the knowledge that there is a depth of history and expertise present in each and every bottle of wine.
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July - August, Essex De Paris à Venise. Journey back in time with Post-Impressionist painter Henry St. Clair (French, 1899 – 1990). Vivid colors and bold lines convey a sense of joie de vivre, a candid enthusiasm infusing scenes of everyday life, from the streets of Paris and coast of France to the canals of Venice. St. Clair was inspired by the spirited colors and gaiety of Raoul Dufy (1877-1953) and influenced by the art of Eugene Boudin (1824-1898). St. Clair completed most of his oeuvre between 1920 and 1970, with a four-year exception, 1941 - 1945, during the German occupation of France. Cooper & Smith Gallery, 10 Main Street, Essex, CT 06426. www.coopersmithgallery.com. Summer hours: Sun & Mon: 12 – 6; Thu – Sat: 12 – 7; Tue & Wed: by appointment. 860.58.1.8526. July 1 East Lyme Arthur Murray 30 Years on Main Street, Niantic Main Street, downtown Niantic’s revitalization organization, invites the community to celebrate 30 years of Arthur Murray Dance Center on Main with a ribbon-cutting on Saturday, July 1, 7:30 p.m. A place for those who have made dancing a hobby and a lifestyle, Arthur Murray is located at 287 Main Street, Niantic, Connecticut. The ribbon-cutting and accompanying festivities are free and open to the public.The day-long celebration will also include live music by Rock ‘N’ Soul Revue from 7 p.m. to 11 p.m., professional performances, giveaways and complimentary workshops including Argentine Tango at 3 p.m., East Coast Swing at 3:45 p.m., Salsa at 4:30 p.m. and West Coast Swing at 5:15 p.m. All new students will receive 50% off any purchase. Day-long 30th anniversary celebration.
July 1-16 - Mystic Courtyard Gallery continues Celebrating Earth's Beauty: Inspirations from Land and Sea through July 16th. The show features work of over 40 artists from near and far working in diverse styles and media, each bringing something different to the interpretation of nature and our relationship to it. Come in and find something that inspires you! Open Mon, Thurs, Fri, Sat 11-6, Sun 12-6 and by appointment or chance. Courtyard Gallery, Mystic's Hidden Treasure, 12 Water Street - B3 860-536-5059 courtyardgallerymystic.com
July 5 - 30 Ivoryton West Side Story. With book by Arthur Laurents, Music by Leonard Bernstein, and Lyrics by Stephen Sondheim, this classic musical about teen romance from the opposite side of town in 1950’s New York will make you cheer and make you cry.From the first notes to the final breath, West Side Story is one of the most memorable musicals and greatest love stories of all time. Arthur Laurents’ book remains as powerful, poignant and timely as ever. The score by Leonard Bernstein and Stephen Sondheim is widely regarded as one of the best ever written. The world’s greatest love story takes to the streets in this landmark Broadway musical that is one of the theatre’s finest accomplishments. Shakespeare’s Romeo and Juliet is transported to modern-day New York City as two young, idealistic lovers find themselves caught between warring street gangs, the“American” Jets and the Puerto Rican Sharks. Their struggle to survive in a world of hate, violence and prejudice is one of the most innovative, heartwrenching and relevant musical dramas of our time. Tonight, Tonight won’t be just any night! West Side Story is presented through special arrangement with Music Theatre International (MTI). All authorized performance materials are also supplied by MTI. http://www.mtishows.com/ Additional matinee performances: Saturday, July 15th at 2pm and Saturday, July 29th at 2pm
JULY EVENTS
July 1 – August 31 Westbrook Selected works from the Madison Art Society at the Valentine H. Zahn Community Gallery located at Middlesex Hospital 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 Hospital at 860-358-6200 or zahngallery@midhosp.org.
JULY EVENTS
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July 7 Mystic Uno de 50 Trunk Show back by popular demand scads of beautiful pieces from various collections & bubbly. 5:00 - 7:00pm. CURATED Fine Art & Luxury Goods, 29 W. Main Street, Mystic, CT 06355. (800)249-0129 www.curated.world pam@curated.world
July 22 Mystic The opening of two simultaneous mid-summer exhibits: Sail Away and Thinking Small. The opening reception is Saturday evening July 22, from 6-9PM. We'll have lots of luscious libations and edibles, live music of course and many of the artists on hand. Sail Away is not just about sailing or even boats, although you will certainly find paintings and other work that carries you away on the wind and waves. Thinking Small challenges our artists to create pieces that are all under 12 inches in any direction. Summer is the perfect time to come in and browse, pick up some smaller pieces to complement your collection. We've become known for the eclectic nature of our collections and Thinking Small and Sail Away will, as always, have something for every taste, space and price range! Join us on Sundays from 3-6 for our well-loved Sunday Salons, share your passion for art with collectors, artists and friends, a Mystic tradition for 13 years and counting! Open Mon, Thurs, Fri, Sat 11-6, Sun 12-6 and by appointment or chance. Courtyard Gallery, Mystic's Hidden Treasure, 12 Water Street - B3 860-536-5059 courtyardgallerymystic.com
July 27 Chester Please join us at the Leif Nilsson Spring Street Studio & Gallery at 1 Spring Street in Chester Center for a Concert in the Garden on Thursday, July 27, 2017 7pm - 9pm with The Meadows Brothers. Opening for the meadows Brother is Leif Nilsson’s string band Arrowhead. Ian and Dustin Meadows have been playing music together for most of their lives. Their distinct brand of roots music draws inspiration from a huge list of influences; combining Folk, Blues, Country, and Rock n’ roll genres into what The Boston Globe calls “An engagingly twangy sibling sound all their own.” The brothers’ original songs; which they typically write together, have been praised for their emotive, relatable lyrics and memorable hooks. Several of their tunes have won awards, and been covered by international acts. $20 donation - BYOB and picnic – Sorry no pets. GATES OPEN Half Hour before the show. For more info log onto nilssonstudio.com or call 860-526-2077.
July 1 - September 9 Madison Visions of Land and Sea. Opening Reception: Thursday, July 6, 5-8 pm. Summer Reception: Thursday, July 20, 58 pmSailing vessels racing, a catboat at dawn, boats docked in a harbor, ospreys perched on huge stick nests, luminous tidewater marshes, lobster cookouts, gulls, shorebirds and sandy beaches evoke perfect summer memories and beautiful places at Susan Powell Fine Art’s summer invitational, Visions of Land and Sea. The exhibition, featuring approximately 75 works by 22 awardwinning artists, takes place at the Madison, Connecticut gallery from June 28 through September 9. Paintings by Del-Bourree Bach, Peter Bergeron, David Dunlop, John Falato, Bill Farnsworth, Vincent Giarrano, Curtis Hanson, Neal Hughes, Susan Jositas, James Magner, Leonard Mizerek, Deborah Quinn-Munson, Polly Seip and George Van Hook, among others, reveal the charm of the Connecticut and New England shore. Gallery hours are Tuesday-Saturday from 11-5, and anytime by appointment. For more information, call (203) 318-0616, visit www.susanpowellfineart.com to see works in the show. Susan Powell Fine Art is located at 679 Boston Post Road, Madison, CT 06443 July 28 - August 31 West Hartford B U T T E R F LY HOUSE AT THE CHILDREN'S MUSEUM. The Museum will open the Winged Wonders Butterfly House where guests can step inside and immerse themselves in a world of butterflies. The House is staffed with a guide that teaches families about the winged residents and their amazing lifecycles. The House also features many colorful, indigenous plants that foster an ideal natural environment for butterflies. Throughout the summer, visitors are invited to actively participate in butterfly releases, which will include Monarchs, Painted Ladies, Mourning Cloaks, and other species. Releases take place on Fridays at noon. The Children's Museum 950 Trout Brook Drive West Hartford, CT 06107