Westport, CT October 2022 by City Lifestyle

Eat Your Heart Out!

F O O D + B E V E R AG E

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LIFESTYLE LETTER

Eat Your Heart Out!!!

October 2022 PUBLISHER

Marisa MacLean | marisa.maclean@citylifestyle.com EDITOR

Robin Moyer Chung | robin.chung@citylifestyle.com

Dining encompasses much more than a forkful of peas. It includes a meal, drinks, atmosphere, company. It elevates “food” to something beyond diving into a plate of just that. Just as The Cup Bearer is elevating cocktail catering, adding glamour and serious bar professionals to fabulous parties. Parties aside, no dining is as important as a family dinner. It’s an exciting time for home cooks because recipes galore are at our fingertips. We spoke with Bon Appétit’s first vegan chef, Chrissy Tracey. She’ll show you that vegan fare is delicious. We’ve also included a number of local foodie influencers you’ll want to check out. Not an enthusiastic home cook? We get it, to the point we marvel at how chefs create meals and menus day in and day out. Bill Taibe of Kawa Ni (and more) and Robin Selden of Marcia Selden Catering describe their process in developing everything that goes with that. If you want a night off, you should patronize Westport’s new Spanish gastrobar, DeTAPAS, founded by a financier-turn-chef from Barcelona. Or if you just want a great burger, pizza, salad, or sandwich, our Chamber of Commerce has an annual contest that yields many local winners of said fare - and next year you should consider being part of the vote. And if you REALLY want the night off, you may wish to visit the Baccarat Hotel in NYC. Yes, our town has incredible eating opportunities. In fact, it has incredible opportunities in every possible way. Please read our back page - from First Selectwoman Jen Tooker. With your help, Westport and Weston can be better than ever, and you can learn how to contribute.

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Proverbs 3:5-6 Westport Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Westport area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Westport Lifestyle™ is gathered from sources considered to be reliable, but the

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

32 The Making of a Menu

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced

Culinary Creations

Local Limelight

FO O D + B EV E R AG E

Party Planning

ENT ERTA I NM E N T

Travel Journal

Now Open

Local’s Choice

How To

Events

Our Town

How Two Great Chefs Plan Dinner

38 To Vegan or Not To Vegan Chrissy Tracey Will Convert You

48 Kicking Up Cocktails

The Cup Bearer Caters a Bar Experience for Exceptional Events

64 Barcelona By Way of Westport Carlos Pla’s Journey to DeTAPAS

O N T H E C OV E R

Justin Pasha, owner and founder of The Cup Bearer.

LI FE + C U LT U R E FO O D + B E V E R AG E

T R AV EL

FO O D + B EV ER AGE FO O D + B EV ER AG E

LI FE + C U LT U R E

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Reinvent

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CLOSETS • GARAGES • HOME OFFICES • ENTERTAINMENT CENTERS • WALL BEDS • WALL UNITS • LAUNDRY ROOMS • PANTRIES • CRAFT ROOMS • MUD ROOMS • WINE ROOMS

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

1-7: Dan Woog’s 06880 9th Annual Blog Party at Compo! 1: Terry Brannigan and Police Chief Foti Koskinas. 2: Ann Sheffer and Bill Scheffler. 3: Dennis Jackson and Jack Backiel. 4: Dorothy and Jon Fox. 5: Maxx Crowley. 6: Dylan Curran. 7: Nicole Klein, Dan Woog, Jerry Luyper.

CONTINUED >

C I T Y SC E N E

D R . M A S H A KO G A N & D R . V I R G I N I A R O M A N O

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CIT Y SCENE CONTINUED

1: The Bottoms Up Invitational benefitting Colorectal Cancer Alliance, presented by Lindsay Czarniak and Craig Melvin. 2: All ages enjoyed the party! 3: Selfie with Caroline Barney, Lindsay Czarniak, Anne Lawton, Erica Winkler, and guest. 4: Having fun! 5: A beautiful night for a party. 6: Guests with Stephanie Szostak. Photography by Jerri Graham

Want to be seen in the magazine? Tag your Instagram photos with @westportlifestyle

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O C TO B E R 2 0 2 2

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B USIN E SS M ON T H LY

2022 Stand Up for Homes With Hope - LIVE! Stand Up for Homes with Hope is back! - featuring Pat McGann. One of the sharpest stand-up entertainers in the comedy world, he’s had four sold out shows at Madison Square Garden and appeared on David Letterman, Stephen Colbert, and more. This event raises a large percentage of the funds necessary to support Homes with Hope, so everyone with housing- or food-insecurity is served with dignity and respect. October 15, 2022 HWHCt.org

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MoCA Westport Announces "From the Pen to the Knife" From The Pen To The Knife features the watercolor paintings of Marian Christy, on view from October 15 – November 27, 2022. Christy was a pioneer of the Knifed Watercolors® style, a process that creates original watercolors using only palette knives and puddles of paint. Christy was an award-winning Boston Globe journalist, garnering two Pulitzer Prizes. Her time as an artist was a second chapter of her life. MoCAWestport.org

Westport Police Athletic League First Annual Gala At our first fundraising/silent auction gala, PAL honors the late Coach Paul Lane for his years of coaching and mentoring the youth community in Westport through sports. We thank Coach Lane along with all other coaches who play this critical role and will re-introduce all of the hard work and community efforts they have been carrying-out since 1948. Inn at Longshore Thursday, October 27 7:30 p.m.

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B U S I N E S S M O N T H LY C O N T I N U E D

Earthplace Woodside Bash Book the babysitter, you don't want to miss our Saturday night adults-only bash! We'll have an open bar, harvest dinner, live music by Pimpinella, and a mechanical bull. Saturday, October 1, 7:00 p.m. 10 p.m.

Connecticut Protective Moms Join us to celebrate Connecticut Protective Moms (CPM) and our success in just three years. The event will showcase the talent and creativity of local interior designers who will plan our table designs, to be auctioned off following the luncheon. CPM has connected over hundreds of protective mothers, domestic abuse victims, across the state, and spearheaded the introduction Jennifers’ Law. Wednesday, October 26, 2022, 11:30 AM. The Boathouse Restaurant, Westport ConnecticutProtectiveMoms.org

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ONE LOOK AT INSTAGRAM AND THESE FOODIES WILL MAKE YOU RECONSIDER MAKING DINNER AT HOME

Jennifer Telford & Blair Church

CT SPRINKLES Blair Church and Jennifer Telford are always out to eat so it’s not a surprise they were constantly being asked for restaurant recommendations. They created a food-stagram, @CT_ Sprinkles, in January 2020. Their name is derived from their obsession with sweets, especially anything with rainbow sprinkles, although they post all types of food. During the pandemic they pivoted, using their platform to support local businesses providing takeout and family meals. Now that we’re able to attend restaurants again, the pair is back to dining out as much as possible and documenting every meal. According to the duo, their favorite spot is Café Silvium in Stamford for “the best Italian food, wine pours, and people!” And yes, they eat all the food they post!

LOCA LLY SOU R CE D | L IF E + CULTURE

ARTICLE BY ANNA BARNES

Fairfield County Foodies

Meghna Hegde YUMMY DOMAIN

Meghna Hegde (Photo: Renny Hunter)

YUMMY DOMAIN When Meghna Hegde moved from Bangalore, India to Norwalk, she started @YummyDomain to share her meals with family and friends back home. Not only did her friends and family love following her, other local residents and foodies flocked to the account. She loves that so many restaurants are moving toward sustainably-sourced ingredients and local produce. She’s a big fan of supporting local in all aspects. No surprise, her posts of pizza, doughnuts, and indulgent desserts get the most love. While she does have a regular 9-5 job in NYC, she sometimes spends up to six hours a day creating content for her 10k+ followers. Her favorite meal? The arepas at Valencia Luncheria in Norwalk. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Tiffany Guckin, MS

Tiffany Guckin FOODS WITH FINN

LOCA LLY SOU R CE D | L IF E + CULTURE

FOODS WITH FINN Early in life, Tiffany Guckin realized that food gets people talking, prompts people to gather, and builds relationships. In 2017, Tiffany started sharing her love of food on a different account but rebranded as @FoodsWithFinn when her son, Finnegan, was born. Since she and Finn have become a mother/son duo, she also shares parenting and lifestyle content. More recently, Tiffany has been focused on growing her blog beyond her home and surrounding towns. She’s amazed at the tiny towns she never knew existed, exploring the state of Connecticut more than she has in the past 30+ years she’s lived here! She recently visited The Cottage in Westport and says the Deviled Farm Eggs and Sweet Corn Tortelloni were out of this world; one of her top meals to date.

Raenah Farina

Raenah Farina STAMFORD FOODIE

STAMFORD FOODIE Raenah Farina, a Radiation Therapist, is the foodie behind @stamfordfoodie. Though initially a bit embarrassed, she kept the account secret from friends and family (for years!) when she started in 2018. Now she’s prouder than ever to share her food journey via Instagram. Raenah’s love of the food industry goes way back to when she opened “Raenah’s Rainbow Café” at home as a small child and served… well, what a 5-year-old would consider gourmet: boxed macaroni and cheese, hotdogs, nachos, you get the picture. Her siblings were her regulars and would invite their friends over to dine. The tradition continued for many summers and voilá: a foodie was born! When she’d use her personal account to post food images, her friends would complain she always made them hungry which is what spawned @stamfordfoodie into existence. Since then, she’s turned it into a creative outlet and a way to decompress after work. If she can offer one piece of advice it’s that people in the restaurant industry are the most fun, down-to-earth people, and diners should tip them well! You can usually catch her at Rosina’s in Greenwich enjoying the cacio e pepe. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Tiffany Tu

Tiffany Tu FOODIE WITH A BOOTY

LOCA LLY SOU R CE D | L IF E + CULTURE

FOODIE WITH A BOOTY You may be surprised to learn that Tiffany Tu had no master plan when creating the account @_foodiewithabooty. It started on a slow work day in 2017. As she scrolled through the numerous food photos on her phone, she decided to post. She doesn’t want anyone to miss out on an excellent restaurant because they’re intimidated, can’t pronounce a dish, or don’t know what’s in it. So, in each Instagram caption, she describes the dish by name and any noteworthy details about it. That way, her followers can go to a spot they may not be familiar with, know exactly what to order, and have an equally great experience. Tavern at GreyBarns is a top contender for favorite restaurant but Kawa Ni could win it back if they bring back her beloved bone marrow dish.

Christie O’Brien and Sarah Jeffery

Christie O’Brien and Sarah Jeffery GOOD FORKING EATS

GOOD FORKING EATS Christie O’Brien and Sarah Jeffery are the dream team behind @goodforkingeats_ , created after they spotted a group of foodies taking food photos and realized “Hey, we can do that!” After several glasses of wine and a delicious prosciutto pizza, the account was born (I’m convinced this is how all the best decisions are made!) Between the two of them, they maintain a running list of restaurants to try and work their way the list to dine in and post drool-worthy photos. Their growing group of followers are certainly devout as a bagel with tofu cream cheese which garnered almost 9k likes! These two have been friends for over twenty years and have traveled the world together trying all types of cuisines, so they’re well in sync. Their favorite meals are from Quarterie, Kouzina, and the cilantro lime chicken salad from Chicho’s Cocina. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

The Making of a Menu HOW TWO GREAT CHEFS PLAN DINNER ARTICLE BY ROBIN MOYER CHUNG Here’s my weekly shopping adventure: I enter the grocery store, stand in the produce section, stare at the bagged lettuce, and wonder what I’m supposed to do. Then I shake off my paralysis and buy what I always buy for the seven… six or so dinners I prepare in circulation. No surprise, I’m in awe of chefs. They shop efficiently, they dream up recipes, they create menus, they cook dinner over and over, year after year, and always keep it interesting. I asked two stalwarts of our esteemed cooking industry, caterer Robin Selden and restauranteur Bill Taibe to describe their process and where/how they get their inspiration.

ROBIN SELDEN OF MARCIA SELDEN CATERING (MSC) The challenge in catering is that every event is different, as is every menu. So developing repasts and carte du jours is a near-constant. Further, while they have a commissary with 18 chefs and two pastry chefs who do the prep-work, everything must then be hauled to the event site to be cooked and completed. “You could say that we are the Navy Seals of the culinary world,” Robin explains, “as you can drop us in a field, we build a kitchen, serve hundreds and sometimes thousands of people, and then take it down and go on our way as if nothing was ever there.” So let’s focus on one party: When planning an event, MSC typically finds inspiration in, well, everything. The location, theme, available ingredients, client requests, whatever.

Sometimes, but not always, the grand idea is obvious. For instance, they are currently working on a large gala in October with an “underlying theme of Puerto Rico,” therefore MSC brainstormed a corresponding menu relying heavily on Latin cuisine. However, the clients took a gander at MSC’s proposal and decided they loved the creativity of the menu, but worried it may not be enticing to such a broad audience. They requested only touches of Puerto Rican flavor. So MSC revisited their plan. Says Robin, “I really worked to have a fusion of things that were not too themed and or heavily spiced,” ensuring that “the vibe would be universally appealing” and everyone could find something they liked. After the main courses are set, the rest of the menu is created to complement them. Below is a snapshot of the menu created for the gala: Amuse-bouche • Gazpacho Passed Hors D’oeuvres • Plantain-Crusted King Crab Bites • Grilled Tequila Shrimp with Jalapeno Yogurt Aioli Entrées • Braised Short Ribs with Chimichurri • Crispy Corn Polenta Cakes with Monterey Jack • Garlic Lemon Green Beans • Herbed Grilled Filet of Beef • Creamed Corn Elote • Grilled Jumbo Asparagus Desserts • Toasted Coconut and Mango Cheesecake • Gianduja Chocolate Cake with Candied Orange and Rum CreÌma

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BILL TAIBE, OWNER OF KAWA NI

Robin Selden. (Photo: Dennis Kwan Photography

Robin Selden at work. (Photo: Andreas & Nico Photography)

While Bill has many restaurants, Kawa Ni (translation: Near the river) intrigues me most. An Irish-American creating a Japanese gastropub in Westport? Hmm… But he likes Asian food and the space* was available, so there you have it. And, of course, like all of his other ventures this one caught fire like hot oil on a gas stove. Restaurants’ challenges differ from catering in that the menu must include both staple and du jour dishes which work for the specific theme and clientele. So Bill had to figure out Far East fare for a Fairfield County audience. He traveled to Japan to learn about their bar concept izakaya “stay-drink-place,” as well as how and what they eat. His goal was to embrace the tidiness of Japanese cuisine and “to create slightly traditional, known dishes, and Americanize them a little with our ingredients.” Using local and seasonal produce as much as possible was also important. The hardest part? Learning all of the ingredients. The solution: “I went to H Mart [Asian grocer] to buy all of the ingredients,” he recalls. “And then I showed them to our reps.” The second hardest? “Eternal lack of confidence that, God forbid, there’s a dish that everyone wants that I didn’t make.” Then he began building a menu of “dependable” and seasonal dishes. These included crab rangoon with real crabmeat, ramen bowls (of which he perfected the broth), and inari sushi (tofu pockets) with crab. Which perplexed the matriarch of a visiting Asian family. “You can’t put crab inside of a tofu pocket!” she admonished Bill. “Do you like it?” he asked. “Yes,” she admitted. This was years ago, and the menu has changed a bit but maintains the beloved staples. But wait, there’s more. Now Bill is opening Kawa Ni (and Don Memo) in Denver, which means “strengthening and streamlining” to maintain “consistency and high level dishes” across state lines, knowing he can’t be everywhere at once to police quality standards. So he’s studying the Denver demographic, local restaurants, and resisting his perennial urge to constantly change everything and “create chaos.” At least for Kawa Ni and Don Memo. For The Whelk and The Art Space, he can still go full-on Tasmanian devil. *Fun Fact: the space had been a nondescript Chinese takeout. Says Bill, “It was a cool little space, already had woks in it! We got rid of those.” KawaNiWestport.com MarciaSelden.com

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

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Kawa Ni’s Tofu Pockets (crab, sushi rice, yuzu tartar, pumpernickel).

Bill Taibe, owner of Kawa Ni (Photo: Anthony Rinaldi)

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Westport Lifestyle Magazine presents:

Readers’ Choice 2022 Who represents the best of Westport? We want to hear from YOU!

’ S R E READ E C I O H C 2022

E v e r y Vo t e C o u n t s . A N YO N E c a n w i n . Vo t i n g i s o p e n u n t i l O c t o b e r 7 t h 2 0 2 2 . Winners announced in our December 2022 issue. Scan this code to vote!

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TO VEGAN OR NOT TO VEGAN Chrissy Tracey Will Convert You

ARTICLE BY ROBIN MOYER CHUNG

I had a vegan hot dog once. It was the color of a tongue with the texture of a moist cushion insert. It went uneaten next to its equally disturbing “bulgur confetti” sidekick. So, no. Not interested in going vegan. Then I learned about chef Chrissy Tracey. If the 2020’s didn’t have Chrissy, we’d have to invent her. She’s a young black woman in a traditionally white industry creating innovative dishes for a modern diet. Oh - and she recently became Bon Appétit’s first vegan chef. She makes a stack of vegetables look like something I want to survive on for the rest of my life. She creates a fiddlehead fern (fiddlehead fern!) dish I never knew I needed. And her Artichoke Oysters? “Artichokes are steamed in lemon and vegetable broth, plucked, and filled [with] maitake mushroom slow-cooked with kelp flakes, butter, olive oil, chili flakes, garlic, and onion. They’re then served with parsley, lemon, and smoked salt.” Now I want to be a vegan. How does she come up with these dishes? “I think about the foods I crave,” she explains, “I’m quite literally inventing as I go.” Plus, she’s “A little edgy and experimental, that’s what makes cooking fun for me.” Before I drastically alter my diet, however, I had two major queries for her: 1. Like that creep of a hot dog, why do vegan dishes try so hard to mimic standard fare, like cheeseburgers and pizza, in which they epically fail? Why not create something new and different? Chrissy responds, “A lot of people become vegan because of animal compassion, then they miss the flavors and want what they’re used to getting.” To this end, she encourages people to find food they enjoy eating instead of expecting it to taste like something it’s not. However, she concedes it’s important to “meet people where they are.” She makes a vegan “burger” from the berry of wheat

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Chrissy Tracey (Photo: Kelsey Cherry Photography)

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Artichoke Oysters.

Blood Orange Olive Oil Cake

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Wild blueberries.

plant mixed with chickpeas or white beans. “It looks like a burger, but it’s not.” Although she was raised vegetarian and is now vegan, she visited her parents’ native Jamaica and ate every meat to better understand her culture. “It was interesting to see how fat and texture plays a role in good food,” she points out. She doesn’t often re-create dishes, but she did devise an “oxtail” soup for her grandmother. She also makes a vegan “lobster roll” from lobster mushrooms which have an “orange reddish lobster-y color.” Full disclosure, they aren’t actually mushrooms. They’re a parasitic fungi that grows on other mushrooms and sort of… takes over… freaky. Anyhoo, it’s supposed to be delicious and it shares the crustacean’s “dense” texture and appearance. She describes them as “pleasant in flavor and slightly nutty.” 2. Being vegan is labor intensive - all of that cleaning, peeling, chopping. Even foraging, if you’re like Chrissy. Who has the time? “I prep for three hours* on Sundays,” she says, which includes planning the week’s menu and a trip to the farmers’ market for vegetables or buying local produce, which lasts longer. Then she stores her prepped ingredients in air-sealed containers so they last even longer. (Google “air sealed containers.”) When she’s not prepping, foraging, inventing recipes, cooking, or creating video and print content for Bon Appétit, she’s working on her first cookbook. It’ll center around seasonal ingredients and how-to’s for finding ingredients-in-the-wild like berries, mushrooms, and other plants. But if you scour Winslow Park and still can’t find Lamb’s Quarter - don’t worry. She’s including common swaps (spinach, available in all grocery stores). One last thing - vegan doesn’t mean “diet.” She has plenty of fattening (can I still use that word?) and satisfying recipes of all sorts, including amazing desserts. One more last thing. I asked for one of her favorite recipes. She smiled and promptly replied, “Chickpea cutlet! It has a nice, light flavor.” Bon Appétit! @EatWithChrissyy (two “y”s) CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Summer Balsamic Pasta.

With Jacque Pepin and Michel Nischan.

CHICKPEA CUTLET I like to prepare it like chicken picatta after making the chickpea cutlets, but feel free to sub this recipe for chicken parm, too! You can also use the cutlets in place of chicken in salads and it’s a high protein alternative that is also tasty.

INGREDIENTS: • 1 cup chickpeas, mashed • 1/4 cup water or vegetable broth • 1/2 tsp lemon zest • 1/2 cup vital wheat gluten • 1/2 cup breadcrumbs • 1 tbsp soy sauce • 4 garlic cloves, grated • 1 tbsp olive oil

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• 1/2 tbsp all purpose seasoning of your choice • 1/4 tsp oregano and thyme • 1/4 tsp of the following — paprika, onion powder, and garlic powder • 1 tsp salt • Additional olive oil for frying

PREPARATION: 1. Mash chickpeas in oil in a large mixing bowl until very smooth and no whole chickpeas remain. 2. Add breadcrumbs and vital wheat gluten to a separate bowl and mix. 3. In a small bowl, whisk together spices, vegetable broth, lemon zest, soy sauce.

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4. Combine marinade with mashed chickpeas, then add in your dry mix and combine with a rubber spatula. 5. After your ingredients are combined, knead by hand for 3-5 minutes and roll into a ball. Allow your cutlet mixture to rest for 15 minutes. 6. Separate your cutlet mixture into smaller balls— it should yield about 4-6 cutlets. 7. Take each ball and pound it until thin. This will allow for a crispier, tastier cutlet. 8. Fry until crispy and golden.

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Kicking Up

Cocktails

The Cup Bearer Caters a Bar Experience for Exceptional Events 48

PA RT Y P LA N N IN G | ENTERTAI NME NT

“There’s nothing sadder than a Great Gatsby party on a budget,” shrugs Justin Pasha, owner and founder of The Cup Bearer (TCB). “Great Gatsby’s supposed to be extravagant, not something you do with a Party City costume or streamers.” Justin sits in his warehouse, hundreds of liquor bottles gleaming on metal shelves behind him. Our talk about his craft cocktail catering company soon turns to party talk. His team is hired for all sizes of parties and events, but it’s the over-the-top soirées that are the most fun to discuss. Because his elevated cocktail service isn’t cheap, and neither are his customers. The catered-cocktail business came to him eight years ago while at a party on 5th Avenue, at the home of a very wealthy acquaintance. For 24-year-old Justin, as for pretty much everyone else on the planet, her home is one that requires a moment of gathering oneself upon entering, that makes one realize these homes exist beyond Architectural Digest and urban legend. The furniture and lighting was “insane,” and blue chip art encrusted the walls. Of course, the catered fare was nothing less than jaw-dropping: Spanish ham gilded with gold leaf and served by a cuisinier, a cascading raw bar. “It was amazing food not just for a party but for anything,” Justin recalls. Then he strolled into the adjoining room and saw “a middle-aged deadbeat making screwdrivers on a folding table covered with a linen.” Uhh… How much did she pay for this guy? Was he the best her money could buy? From Southport, Justin grew up working in the service industry: bussing in delis, shucking oysters in Wellfleet, then waitering during college in Boston. While working at the celebrated Sonsie’s on Newbury Street, he noticed the bartenders’ vibe and thought, “They have it all. They have the girls, they’re making six figures.” Plus they were “creating the experience.” Which is what Justin wanted to do.

ARTICLE BY ROBIN MOYER CHUNG

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“They need a great breadth of experience; we don’t have time to train you for the 5 million dollar wedding. It’s game-day.”

Popular champagne tower.

Justin Pasha, owner and founder of The Cup Bearer.

Setting up the bar.

So he became a bartender, then a bartender instructor, then he moved to Manhattan and wanted his own place. But the steep cost of starting a business in the Big Apple proved a gating factor. Which brings us to the fateful night at the wealthy acquaintance's fancy meal and meh bar. The next day he shelled out roughly $1,000 to start TCB. Craft cocktails were starting to shake up the bar scene - why not the party scene? Instead of prosaically poured potables, stir up some drama: smoke, bubbles, quick impactful moments that captivate and delight guests. He bought high-end booze and clear ice, modified an Ikea bar, and created his own syrups using fresh ingredients - no Rose’s lime juice or bottled sour mix for this ur-cocktail catering.

Next, he gleaned talent who checked three boxes: Skill: “They need a great breadth of experience; we don’t have time to train you for the 5 million dollar wedding. It’s game-day.” Good Looks: “We don’t talk about it publicly, but aesthetics are important. It’s what customers want.” Like-ability: “We’re a close-knit team so you need chemistry with the rest of crew” Oh, and extra talent is a bonus: “Olya and Ivan - they’re Russian and they’re married. They’re expert flair bartenders, two of maybe ten in the country.” Then he threw a free tailgate at the Hunt Club. Word of TCB flew through Fairfield County and they were immediately “slammed.” And, holy cocktail, the parties they’ve seen. A couple in San Antonio flew 15 of Justin’s crew to bartend their daughter’s

debutante ball. 1,000 guests enjoyed TBC libations served from a 20’ pink circular bar custom-made for the celebration. There were fireworks, llamas, tuxedos and ball-gowns. Mixers were pouring shots and guests danced on the bar. He estimates this ball, were it to be thrown in the Northeast, would command six million dollars. “The clients were so sweet,” he adds. “It’s was the kind of event you live for.” Closer to home, a hedge fund hired TCB for an IPO fête at Cipriani. At the scheduled end of the party, 10 p.m., all of the guests had gone home… except the CFO. He was having the time of his life, dancing on the dance floor. Unwilling to have the bash abate, he asked how much he’d have to pay to keep everyone there - the band, TCB, the catering staff - for an extra hour. The response? $60,000.

PA RT Y P LA N N IN G | ENTERTAI NME NT

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PA RT Y P LA N N IN G | ENTERTAI NME NT

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So he kept his party of one hopping for another hour. Then 30 minutes longer after that. Extravagant? Yes. Excessive? Perhaps. But here’s the thing: it’s all money wellspent. “Saving your money is the worst thing you can do as a rich person,” Justin insists. “That money immediately went to small businesses and musicians.” Further, he adds, “People want to know that out there, somewhere, is a fairytale event.”

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Westport Lifestyle Magazine presents:

Readers’ Choice 2022 Who represents the best of Westport? We want to hear from YOU!

READERS’ CHOICE 2022

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The Sparkliest Hotel in NY The crystal clear choice for your next city visit

ARTICLE BY ALEX FRANKLIN

When a 258-year-old French crystal company opens a hotel in New York City, you can be sure to expect luxury and elegance coupled with excellent service. The entrance, lobby, hotel bar and even the elevators are adorned with crystal, dark wood, brilliant white marble and deep red accents. The striking attention to detail has a contemporary feel while preserving the ornate Baccarat style, glassware of royalty. Located in the heart of midtown, the hotel is a sleek and sexy experience. Ideal for a stay in New York, it’s close to Times Square and Broadway but far enough from the crowds and the noise to be a sanctuary in the city. The entrance and lobby forgo flamboyant pretension for a more intimate and welcoming space that feels like an exclusive private club. The staff at the Baccarat are professional and engaging, happy to offer information about the city, the hotel or the lavish décor. While the property is within easy walking distance of Rockefeller Center, Times Square and Broadway theaters, a dedicated house car service is also available. These features are especially useful if you have kids. You’re close to the big attractions so you don’t need to hop in a cab or take the subway and the house car can get you to destinations that may be slightly farther away. There’s also a package for families that includes early check in and late check out.

CONTINUED >

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The rooms are gorgeous with some design choices that stand out as particularly unique. It’s these interesting touches that make the hotel so memorable. Instead of a simple pen stamped with the hotel logo, you’ll find a white feather quill. The glassware in the bar is Baccarat crystal of course, tucked into a red case that contrasts well with the rich wood. The television is behind a wall mirror across from the bed and is only visible when turned on. The beautiful and spacious shower has a window to the rest of the room, but a sleek sliding partition provides privacy. All these features combine to make the accommodations exceptional. For those checking in with kids for a family getaway, ask about the complimentary roll away bed and free in-room movie. While there are myriad choices to eat in NY, a meal in the Grand Salon is delight for the senses. The lounge features plush seating, sparkling crystal, parquet floors and bright red roses. The hotel's Two Michelin-starred Culinary Director Gabriel Kreuther provides an innovative menu that updates regularly and emphasizes new ingredients and flavors. The half lobster conchiglie pasta is fantastic as is the pairing of caviar and champagne. Indulge the kids at breakfast as well and get the Ricotta + Lime Pancakes. Afternoon tea service, one of the hotel's signature offerings, is also not to be missed. In addition to traditional, vegan and gluten-free options, a children's Petit Prince tea is also available. The Bar is one of the most stylish in New York. The black and white checkered floor, décor and lustrous seating has a classic cocktail bar feel. The design echoes the overall hotel but manages to stand out with its own personality. Vaulted ceilings and gorgeous chandeliers would be at home in a palace, but the long bar, burgundy walls and dim lighting combine for a sultry, New York aesthetic. The hotel’s pool is large and, like most everything else at the hotel, enhanced by distinctive design choices. Instead of bland tile the walls are adorned with mirrors and airy fabric. The checkered floor of the pool has a classic look reminiscent of The Bar upstairs. You can relax poolside on comfortable day beds tucked into private alcoves. The water is heated and the perfect temperature for kids as well for a taste of resort life even if the weather is cold. Guests will also appreciate the recently-opened 53rd Street Boutique, the celebrated crystal brand’s newest store on the lobby level showcasing lighting, barware, deco, and gift items. The gym is surprisingly large and well designed. There are plenty of treadmills, bikes and machines for cardio. Additionally, there is a full set of free weights in neat, precise rows. If you follow your own routine, there is a separate room for yoga or Pilates. The space is kept exquisitely clean by helpful and courteous attendants. The skincare brand La Mer opened the first dedicated spa in the U.S. at the Baccarat Hotel. The experience feels delightfully effortless. Everything you need is provided seemingly before you ask. The lockers are simple to use, the robes are ridiculously soft, and the facilities are gorgeous. The spa has a wide range of treatments and rituals to choose from including facials, deep tissue massage and hot stone therapy. The Baccarat Hotel is magnificent. Old world style and modern opulence combine with unique and thoughtful design choices to make this stand out from other luxury hotels. It’s an ideal destination for your next overnight in New York. BaccaratHotels.com CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Things to do nearby when visiting with your family: ELLEN’S STARDUST DINER Ellen’s Stardust Diner is a delightful experience and a great spot for adults and kids alike. Where else can a server take your order, belt out the best live rendition of a Disney song or show tune you’ve ever heard, and then drop off your appetizers without skipping a beat? The food is tastier and more sophisticated than typical diner fare. The MC’s are funny, full of energy and they keep the entertainment going constantly. The singing wait staff will blow you away with raw talent. If you’ve never been you have to go! ellensstardustdiner.com

MUSEUM OF ICE CREAM Have you ever wondered what it would be like to jump into a giant pool of sprinkles? Now you have your chance. As you explore the different spaces and installations, you’ll get the chance to interact and play in unique and surprising ways. The vibrant exhibits are pure fun and yes, there is plenty of free ice cream! museumoficecream.com

AMERICAN GIRL STORE More of an experience than a store, you can spend the day here making memories. Shop for dolls, accessories, outfits and books. At the salon, kids can join their dolls to get matching hair styles, mini-manicures and ear piercings. There is a café with kid friendly options and of course custom birthday packages. americangirl.com

ALADDIN ON BROADWAY The Broadway production of Aladdin has the story, characters and songs you love alongside some new surprises. You may wonder how it’s possible to capture the manic shape shifting hilarity of the genie on stage, but this genie absolutely nails it. The extended and updated “Friend Like Me” brought down the house with a well-earned standing ovation. It’s the first I’ve seen one before intermission! The production manages to capture the charm of the movie on stage for the wide-eyed younger audience members, complete with a Broadway magic carpet ride. Go see it and be ready for some new surprises. aladdinthemusical.com

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Photo by Matthew Murphy

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BARCELONA by way of

WESTPORT

Carlos Pla

NOW OP E N | FOOD + BEVE RAGE

DeTAPAS interior.

Carlos Pla’s Journey to DeTAPAS ARTICLE BY MEREDITH GUINNESS | PHOTOGRAPHY BY JOHN VIDELER

Carlos Pla first came to Westport on a mission – a mission to find coldweather running gear. A Barcelona transplant – by way of Dublin, Ireland, and Miami – the newly Greenwich-based marathoner admits he wasn’t ready for December weather in New England. Once here, however, he realized he might have something to give Westport, too: An authentic Spanish restaurant, filled with bright colors, big flavors – not the stereotypical bulls and flamenco. “I’ve had a long career in finance and I’ve traveled to a lot of other cities,” he says. “In big cities, you always find really good

French restaurants, really good Italian restaurants, but when it comes to Spanish restaurants, that wasn’t the case.” This made Carlos the entrepreneur and his inner chef start thinking about promoting Spanish gastronomy with the opening of his own restaurant. “When I came here to the Nike store that first time, I went home and said to my wife and entrepreneurial partner Patricia, ‘We have to go to Westport. It’s a really nice town.’” Not long after he learned Westport is a town of foodies who expect good restaurants. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

“I thought, ‘wouldn’t it be nice to own my first restaurant in Westport?’” While studying finance in college, Carlos had worked in a restaurant and knew the toil and dedication needed to open an eatery of his own. With his wife's unconditional support, he took a few months off after quitting his Manhattan job with a software company, then enrolled in the Institute of Culinary Education, a competitive college offering the kind of entrepreneurial bent he’d need. School meant 10 months of classes every Saturday. It also helped him snag a coveted gig as a manager for Mercado Little Spain, the Eataly-esque brainchild of beloved Michelin star chef José Andrés. He was immersed in Spanish cooking and networking with some of the top purveyors in the business. During the pandemic, Carlos launched DeTAPAS Catering, a private chef service where he was cooking some of today’s restaurant recipes at his clients backyards. Once the pandemic was over he started to look for a location and Westport was his first and only target. In January 2022, Carlos and his team christened DeTAPAS Spanish Gastrobar, an airy, open-kitchen space serving fresh ingredients in the kind of unexpected Spanish combinations he believes Westporters will crave. DeTAPAS’ trim but inventive menu features his own recipes, as well as delectable offerings from Executive Chef Gabriel Benitez, expertly prepared by Head Chef Roldao Carvallo and his crew. The gastrobar offers the familiar – patatas bravas, gambas al ajillo and cured meats – as well as a grilled octopus on a delicate potato cream, tuna crudo with cilantro sauce, Kalamata olives and microgreens and a bevy of paellas featuring skirt steak, chicken, and seafood. Designed in Barcelona, the interior offers a cozy lounge area, a striking tile wall mural and well-spaced tables, some offering a front-row seat to the lightning-quick magic in the kitchen. “Spain is a very modern country,” Carlos says. “I wanted the menu and restaurant to mirror the same. Authentic, but also with a twist on some old recipes.” Carlos, who credits his wife and staff for their hard work and support, says savvy Westport clientele seem just as thrilled with the new addition to the town’s culinary landscape as they are. “It takes time, but guests are very excited and interested so far.” DeTapasRestaurant.com

NOW OP E N | FOOD + BEVE RAGE

Selection of tapas.

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The contest that started it all!

How the Chamber of Commerce Began “The Great Westport” Contests A DRAMATIZATION

It was the winter of 2017. The cold wind as unrelenting as steel, the sidewalks corrugated with packed snow and ice. Members of the Westport Weston Chamber of Commerce peered out of their conference room and across the river. Vacant-eyed residents crawled from cars shadowed grey with salt onto the frozen asphalt of Parker Harding to do some light shopping. “Our people…” murmured the COC president. He slammed his fist on the conference table, startling the attending COC members. “We must do something to bring a ray of sunshine into their winter-weary lives.” All nodded and sat. “It’s a brainstorm,” he explained. “No bad ideas.” “How about a ‘Funny Hat’ day?” a member suggested. Everyone winced.

A small voice said, “The Great Westport Pizza Contest?” Heads slowly turned. The president encouraged, “Go on…” “Well,” said the COC member, “we ask everyone in town to vote on their favorite pizza. We could have, you know, categories like Best Slice, Best Gluten Free, Best Plain…” the member’s voice stammered. “…people like pizza?” Soon everyone was smiling and laughing and, on March 1 of 2018, the COC kicked off their first pizza contest. So great was the response that other categories soon followed: Great Burgers and Great Salads. All was well in Westport that winter. Most recent Best of Westport:

ARTICLE BY ROBIN MOYER CHUNG

LOCA L’S CH OICE | FOOD + BE VE RAGE

Best Salads

Best Caesar Salad – Romanacci Best Chef Salad – Joe’s Pizza Best Cobb Salad – La Plage Best Deli Salad – A&S Fine Foods Best Greens Salad – The Porch Best Make Your Own Salad – Parker Mansion Best Mediterranean Salad – Manna Toast Best Unique Salad – Capuli Honorable Mention - Calise’s

Chamber President Matthew Mandell with Rolando Guardado of Romanacci, Best Caesar Salad. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Best Sandwiches Best Chicken Sandwich – Stiles Market Best Steak Sandwich – JR’s Grille Best Vegetarian Sandwich – Manna Toast Best Combo Sandwich – Stiles Market Best Club Sandwich – Joe’s Pizza Best Wrap – Layla’s Falafel Best Breakfast Sandwich – JR’s Grille Best Pressed Sandwich – Mystic Market Best Fish/Seafood Sandwich – Rizzuto’s

Eric Johnson (E.J.) of JR’s Deli and Grille, holding awards for Best Steak Sandwich and Best Breakfast Sandwich.

LOCA L’S CH OICE | FOOD + BE VE RAGE

Best Burgers

Best Classic Burger - Viva Zapata Best Cheeseburger - Match Burger Lobster Best Goumet Burger - Match Best Veggie Burger - Little Barn Best Non-Beef Burger (Fish, Turkey, Lamb....) - Little Barn Best Fast Food Burger - Shake Shack Best Slider - Dunville’s Honorable Mention - Parker Mansion

And, finally, Best Pizzas

Best Slice – Westport Pizzeria (now closed) Beat Plain Pizza – Westport Pizzeria (now closed) Best Meat Pizza – Joe’s Pizza and Italian Restaurant Best Gluten Free Pizza – Joe’s Pizza and Italian Restaurant Best Veggie Pizza – Tuttis Ristorante Best Delivered Pizza – Jordan’s Restaurant and Pizza of Westport Best Personal Pizza – Rizzuto’s Oyster Bar and Restaurant and Toscano Pizzeria Honorable Mentions - Romanacci Pizza Bar and Planet Pizza For winners and information on how to vote, visit WestportWestonChamber.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Celebrating 25 Years Est. April 1, 1996

SGBBW Attorneys from left to Right: Jake DelGreco, Natassia M. Fodor, Aidan R. Welsh, Jill H. Blomberg, Cynthia C. George, Peter M. Bryniczka, and Molly C. Sanford

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

H OW TO | L IFE + CU LTU R E

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

O C TO B E R 2 0 2 2

events

A new Culinary Concept F R O M

S P A I N

A curated selection of the most intriguing upcoming events in our area. OCTOBER 2ND

Victorian Fashion, Dangerous Dyes & Murderous Millinery by Deborah Kraak

LO C K WO O D-MAT H E WS MA NS I O N MUS E UM, 29 5 W E ST AV E NUE , NO R WA L K | 2: 00 P M Whether it is the lavish Victorian clothing we enjoy watching in period dramas or viewing in the portraits on museum walls, what we see is a carefully presented image of perfection. But there are always “behind-the-scenes” stories about what made that illusion possible. This talk reveals some of them, from the prosaic to the tragic. LockwoodMathewsMansion.com OCTOBER 2ND

Pause & Purpose Meditation Studio - Family Hour

21 J E S UP R OA D, WE ST P ORT | 1 0 :0 0 A M On the main floor, we host a collection of open, informal activities for children of any age. Enjoy our inviting and peaceful space, free of charge! Walk right in! Every Sun, Tue, Thu, & Fri. OCTOBER 2ND

Earthplace Family Fall Festival

A S E L E CT I O N O F M O D E R N & C L A SS I C TA PA S I N A D D I T I O N T O E X C L U S I V E LY S E L E CT E D S PA N I S H W I N E P R O G R A M W W W . D E T A P A S R E S T A U R A N T. C O M 180 POST ROAD EAST • (203) 557-0257 78

EVE N TS

E A RT H P L AC E , WE ST P ORT | 1 0 :0 0 A M A full day of family fun that includes food trucks, a climbing wall, corn pool, apple slingshot, donut on a string, nature exploration, animal encounters and more! This year tickets will be sold in advance and at the door. Earthplace.org

Erin has a contagious enthusiasm for her work and for people!

O C TO BE R 4 T H

Writer Sprints

WESTPORT LIBRARY | 12:00 PM Stay accountable with two free weekly writing workshops from WestportWRITES with award-winning author and teacher Tessa Smith McGovern. This is like a write-in but with extras …it's writing time followed by a 30-minute Q&A where you can ask Tessa anything about writing, publishing, or marketing your stories (including where and how to submit for publication). When? Every Tuesday from 12-1:30 p.m. O C TO BE R 8T H

The First Ladies Of Disco

WALL STREET THEATER, 71 WALL STREET, NORWALK | 7:00 PM This supergroup has sold millions of records around the world and audiences are on cloud 9 when they get to see and hear these scintillating performers who made our youth so much fun! Voted Best Retro Music Experience by fans, it is likely to be the most exciting show you will ever see.

Erin Melson has lived in Fairfield County for over 20 years, the last ten have been devoted to real estate. Using her deep-rooted knowledge of the area, Erin has a reputation for providing her clients with “white glove service”. •

Erin has secured over $120 million to date in real estate sales in Westport, Fairfield & Weston in Fairfield County.

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Erin has earned Coldwell Banker’s prestigious “International President’s Premier” award two years in a row, representing realtors ranked in the top 1% internationally.

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O C TO BE R 8T H

Opening Reception: Stephen Wilkes Visualizing Time

WE STPO RT LIBR ARY | 6:15 PM Photographer Stephen Wilkes shares his work in a presentation called “Visualizing Time." He will be joined in conversation with Westport's own Stacy Bass. Wilkes explores the concept of time beginning with his early work and leading to his iconic Day to Night series. The talk will be preceded by a reception at 6:15 and a Q&A will follow. WestportLibrary.org for tickets.

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CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

EVENTS CONTINUED

OCTOBER 13TH

DOGGY DAY CARE & BOARDING • TRAINING

NOT YOUR AVERAGE DAY CARE! ALL-DAY PLAY PET FIRST AID & CPR CERTIFIED CAMP COUNSELORS LIVE WEBCAMS

Westport Library celebrates, "In Death, the Gift of Life."

WE ST P O RT L I B R A RY | 7 : 00 P M This town project honors ten Westport families whose inspirational stories about their lives and meaningful end-of-life choices will resonate throughout the community. After the main talk, attendees are invited to join in on the conversation with the award-winning and talented local writers and artists who have been a part of this project. WestportLibrary.org OCTOBER 18TH

From the Mississippi Delta

WESTPORT PLAYHOUSE | 7:00 PM Humor and heartache go hand-inhand. This Pulitzer Prize-nominated play traces the story of one woman’s triumphant journey out of a difficult childhood in Mississippi through the civil rights movement and beyond, offering us a gripping tale of resilience and the human spirit. Through October 30, most other performances at 8:00 p.m. WestportPlayhouse.org

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EVE N TS

OCTOBER 20 TH

Pages Through the Ages: A Gentleman in Moscow

PAG E S T H R O UG H T H E AG E S : "A G E NT L E MA N I N MO SC OW " | 7 :0 0 P M The mega-bestseller with more than 2 million readers, soon to be a major television series! From Amor Towles, the #1 New York Times-bestselling author of The Lincoln Highway and Rules of Civility, a beautifully transporting novel about a man who is ordered to spend the rest of his life inside a luxury hotel.

O C TO BE R 2 1 ST

Halloween Tour

LO CKWO O D- MATHEWS MANSIO N M U S EUM, N O RWALK, CT | 8 :15 PM Tour times: 8:15 p.m. Talking to the dead, ghost sightings, and spiritualism were pervasive in 19th century America, and will be unearthed, once again, at the Lockwood-Mathews Mansion Museum with the riveting and chilling program, “Ghosts, Seances & the Great Beyond: Halloween Tours at the Mansion.” Tours begin on October 21, 8:15. LockwoodMathewsMansion.com O C TO BE R 2 2 N D

Supper & Soul: Cris Jacobs

WE STPO RT LIBR ARY | 6:00 PM Supper & Soul, the hit Dinner and Concert Series, finally returns with Blues/Rock/Country artist Cris Jacobs at the Westport Library. The band returns to Westport 4 years after their blazing performance at the 2018 Blues Views and BBQ Festival. This show is not to be missed! WestportWestonChamber. com/Supper O C TO BE R 2 8T H

Opening Night Performance of Guys and Dolls

ACT O F CT, RIDG EFIELD, CT | 7: 0 0 PM In typical ACT of CT fashion, this GUYS AND DOLLS will be unlike any other production of the show that you have ever seen before! Special Opening Night performance tickets include an exclusive pre-show cocktail reception in the lobby. You’ll be amongst the show’s creative team members, reviewers, and other ACT patrons who love being “the first”! ACTofCT.org

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / W E ST P O RT

Happy Fall and Welcome to Westport! A Letter from First Selectwoman Jen Tooker

(Photo: Mindy Briar)

It’s a wonderful season to enjoy everything Westport has to offer - beautiful coastline, parks and recreation, art and entertainment, philanthropies and charities, world-class shopping and restaurants, to name a few. Every day I’m thankful to live in a town as wonderful as ours, among some of the most inspiring and creative minds in our country. As First Selectwoman, I’m proud to be a part of ensuring it remains the best place to live, work and play in the region, where everyone is welcomed and feels like they belong. When asked what makes Westport so special, I can say without hesitation that it is you - our residents and business owners. Whether you're new to town or a long-time resident, I encourage you to get involved; there is truly something for everyone. Join a town government-appointed committee or commission, serve meals at Gillespie Center's community kitchen, volunteer at the Westport Center for Senior Activities. And so much more!

O UR TOWN | L IFE + CU LTURE

Personally, I find that these experiences and the people I meet along the way drive me to do my best every day. Please let me know what makes Westport special to you and how we can do better! Open lines of communication are integral to our success as a community. You can contact us in the Selectwoman's Office or find us on Instagram, Facebook and Twitter. You can also sign up for email updates at WestportCT.gov. And when you have a moment, take a look at what we’ve identified as our top five initiatives on WestportCT.gov, Selectwoman’s office. We’re making exciting progress and we’d love your input and help. See you around town! Jen Tooker First Selectwoman, Town of Westport Please visit WestportCT.gov to sign up for email updates – or find us on Instagram, Facebook and Twitter.

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