Chatham Shellfish Company, which operates the only oyster farm in Chatham, shares an inside look into cultivating and harvesting the beloved bivalve in Oyster River and Oyster Pond.
62 Cooking With Chatham Oysters
Try oysters on the half shell with several sauces for a tasting. Serve Oysters Rockefeller as a main course with a beautiful green salad for a lunch. Or nourish your soul with oyster stew on a cold fall day.
72 Old World Charm
Chatham’s Twin Light at the Atwood Museum, inside the Godfrey Windmill, the rustic Oyster River shanties and one of Chatham’s oldest houses on Bassing Harbor provide a rich, historical backdrop to showcase modern fashions in town.
90 Chatham Mushrooms: A Walk on the Wild Side
Grab a basket, bring a sense of adventure and set off onto wooded paths to explore the oft-overlooked world of mushrooms.
ART WORTH COLLECTING
Research shows viewing art gives the same pleasure as falling in love. Beyond becoming the focal point of a room, art can take one to another place, bring back memories of a cherished place or experience, foster peace and joy.
Addison Art Gallery can connect you with a community of artists and like-minded patrons, and assists new and experienced collectors
choose works by many of the Cape’s most sought-after artists, as well as masters from across the Americas and France.
Known for discovering emerging artists as well as for a plethora of opportunities to meet established artists, the Addison Art Gallery offers a comfortable atmosphere in which to explore options for your home and business.
We invite you to join in the fun and inspiration of collecting. For a schedule of events, visit addisonart.com and please sign up to receive invitations and artful news. We look forward to getting to know you.
508.255.6200
MARYALICE EIZENBERG Shining Through oil
20 x 30
101 Perfect Presents
Making a list and checking it twice: We searched high and low at shops around town, came up with a few of our favorite things and created a carefully curated list of ideas to help alleviate the stress of holiday shopping.
118 Back to School: Cooking 101
From a crash course on Thanksgiving to making the perfect cookies, Chatham Bars Inn cooking classes will help step up your food game.
128 Merry and Bright
A waterfront property on Chatham Harbor, designed and built by Polhemus Savery DaSilva (PSD), is set for the holidays with beach-inspired, airy and light woven accents.
140 Where the Wild
Things Are
Editor Letter
Contributors
Around Town Mask Fashion
St udents Set Sail
Marion’s Holiday Magic
Local nature photographers capture the wonders of wildlife in Chatham. DEPARTMENTS
Sweet Traditions at Chatham Bars Inn
L ittle Free Libraries Make Big Impact
Pate’s Enters New Era
Home Offices Get a Makeover
Buried Treasure: Rare Coin Discovered
From the Editor
We Are an Award-Winning Magazine!
Wrap Yourself in a ‘Hug’ Chatham, U.S.A.
Chatham Band Pals
Chatham Living by the Sea has received several 2020 Folio Awards—the magazine world’s equivalent to the Oscars! We are proud of this recognition and we couldn’t wait to share the news with you. Every year, Folio’s Eddie & Ozzie Awards shine a spotlight on the best and the brightest magazines and their content. This year, Chatham Living received the following awards:
Run This Town Cruisin’ Into 20 Years at the Cookware 5 Great Books by Local Authors What Makes Chatham So Special?
• WINNER: Magazine Launch/City & Regional
• WINNER: Special Recognition Award to Lisa Connors and Janice Rogers for Audience Engagement/Community Management
ON THE COVER
Chatham house designed and built by Polhemus Savery DaSilva (PSD)
Golden Retriever: Atlas
Special thanks to dog owner
Ashley Bilodeau
Photographed by Kritsada Panichgul
Styled by Karin Lidbeck
See story, page 128.
• HONORABLE MENTION: In the category for Single Article/City & Regional/Northeast: “Beacon Hill by the Sea,” a story about Riptide, a classic Colonial Revival on Shore Road renovated and updated by Polhemus Savery DaSilva (PSD). Written by Carol Dumas, with photography by Brian Vanden Brink.
Thank you to our advertisers for your longtime support, our loyal readers for welcoming our magazine into your homes and our talented writers and photographers. We are grateful to each and every one of you!
Many thanks from the Chatham Living by the Sea team!
To order a copy of our magazine, visit chathamlivingmag.com
We Love Chatham. We Give Back.
We Love Chatham. We Give Back.
At Stage Harbor Media, our mission is to support local nonprofit organizations. We believe that the work nonprofit groups do makes Chatham a better place to live, work and visit. We are proud to partner with Monomoy Community Services and The Chatham Angel Fund. Both organizations help improve the lives of local children and their families. Monomoy Community Services recently hired a part-time Community Resource Advocate to help businesses and individuals navigate the CARES Act Programs.
At Stage Harbor Media, our mission is to support local nonprofit organizations. We believe that the work nonprofit groups do make Chatham a better place to live, work and visit. We are proud to donate to Monomoy Community Services, an essential part of the Chatham community for more than 45 years. The organization offers childcare for working families, counseling referral services, financial assistance and community events. However, due to the pandemic, they have been unable to hold their annual fundraisers this year: Tools of the Trade, Taste of Chatham and Witches’ Walk. They could use your help to keep going strong. For more information on how you can support them, visit monomoy.org
This year, we are contributing to—and encourage readers to consider donating to—the Chatham Coronavirus Impact Fund, organized by concerned Chatham residents, Stephen and Mary Beth Daniel. The Chatham Coronavirus Impact Fund is a community-wide project operated in conjunction with Monomoy Community Services and the Lower Cape Outreach Council to help provide funds to cover vital household expenses for Chatham residents during this critical time.
UPDATE:
Coronavirus Impact Fund
Learn how you can help by visiting: chathamimpactfund.com
The Chatham Coronavirus Impact Fund, established last April in conjunction with Monomoy Community Services and Lower Cape Outreach Council, will likely run through the middle of 2021, says its founders Stephen S. Daniel and his wife, Mary Beth. By mid-September, more than $500,000 had been raised and $237,808 dispersed to pay some household expenses for struggling year-round Chatham residents.
“I believe very strongly in giving back,” says Stephen. “It’s such a simple solution.”— Debra Lawless
On the Cover Chatham’s North Beach photographed by Dan Cutrona
For more information on how you can support them, visit chathamimpactfund.com
The Power of Gratitude
The Year of Reinvention
EDITOR-IN-CHIEF
Lisa Leigh Connors lisa@chathamlivingmag.com
VOLUME 2 • ISSUE 2 FALL/WINTER 2020
PUBLISHER
While walking up and down Main Street in Chatham and chatting with business owners over the past several months, I have witnessed a resilient community working together, rising above these new challenges, stepping up efforts to think more creatively and learning how to navigate these uncharted waters.
s I scrolled through my Facebook page recently, an image by photographer Julia Cumes brought a smile to my face: Her dog, Ocho, was running on a beach with the word “Grateful” written in the sand. As I write this letter during a time of social distancing, we have so many reasons to be thankful for this beautiful sandbar—walks on nature trails, runs on the beach, beautiful sunsets and sunrises, witnessing acts of kindness, and reading stories about people giving back.
Along the theme of giving back, one of our stories in this issue features six young individuals who find ways to strengthen the town they love. A few of these familiar faces include Aaron Polhemus, owner and CEO of Polhemus Savery DaSilva; Emma Carroll, manager of Chatham Clothing Bar; and Wyatt Sullivan, a popular teacher at Monomoy Regional Middle School.
Restaurants had to quickly revamp takeout and outdoor dining options. Del Mar Bar & Bistro introduced garden dining with picnic tables out front; farm-to-table dinners at Chatham Bars Inn Farm changed from long tables to small tables spaced six feet apart; and most impressively, the new owners of Pate’s launched a new menu and renovated their space during the pandemic.
Although some of our favorite fall and winter events are not happening this year (Witches’ Walk, Oktoberfest and Breakfast with Santa, to name a few), some organizers have reinvented their celebrations to keep them going. For instance, Chatham Turkey Trot is a DIY edition. Organizers are encouraging participants to walk or run 3.1 miles in the location and time of their choosing during the week of Thanksgiving. First Night Chatham 2020 – 2021 has figured out a way to safely hold its event with a vehicle noise parade and ice sculptures placed around town. They are also having a little fun with the theme, First Night Chatham: On Ice.
Throughout this issue, you’ll find an abundance of rich and interesting content. Learn about Chatham’s connection to the Mayflower in the story “The Turning Point,” discover different Chatham towns across America in “Chatham, U.S.A.” and step inside The Cape Cod Chronicle newsroom in “Read All About It.” Kick off summer with our “Ultimate Summer Bucket list,” which includes everything from sightseeing tours in a Cessna Skyhawk to dancing on the sidewalks at Mondays on Main. Looking for a good beach read? We’ve got that, too, with a list of recommended books, including Elin Hilderbrand’s new novel “28 Summers,” coming out in June.
While you spend time reading this issue, pay close attention to all of the businesses advertising in this publication. We are incredibly grateful to every single one of them for staying behind us and supporting Chatham Living by the Sea during these unprecedented times. We couldn’t produce this magazine without them. So please support these amazing and wonderful businesses—buy a gift card, go out to dinner, treat yourself to a new outfit, follow them on their social media pages and like their posts. After every storm comes a rainbow. Cheers to brighter days ahead!
But one thing that hasn’t changed: Chatham’s rich history and beautiful outdoor spaces. For this year’s fall fashion shoot, we shine the spotlight on four historical locations: The twin light at the Atwood Museum, inside the Godfrey Windmill, the rustic shanties at Barn Hill Landing and one of the oldest homes in Chatham, a First Period Colonial circa 1700, overlooking Bassing Harbor. Local residents are trying to save the house, either by keeping it on the historic site or moving it to another location in Chatham. Preserving the town’s past is so important to retaining the town’s character and living history.
Some silver linings: The past six months have given many of us time to take a step back and reassess what’s important. For me, this includes a better work-life balance, helping out with community projects and devoting my career to things I am passionate about (which includes this publication you are holding in your hands).
For the past year, my team has put their hearts and souls into this issue and have pivoted with the times to create more relevant content in today’s new world. I hope we have also provided a little escapism as well! I know I am looking forward to the day when we can all be together again, to hug and shake hands and to see one another’s smiles—unmasked!
Lisa Leigh Connors Editor-in-Chief lisa@chathamlivingmag.com
Lisa Leigh Connors Editor-in-Chief lisa@chathamlivingmag.com
Lisa Cavanaugh, John F. Carafoli, Nan Fornal, Debra Lawless, Marjorie Pitts
Rachel Arroyo, Lisa Cavanaugh, Kelly Chase, Carol K. Dumas, Bill Higgins, Laurel Kornhiser, Debra Lawless, Marjorie Naylor Pitts, Joseph Porcari
PHOTOGRAPHERS
PHOTOGRAPHERS
Alison Caron, Julia Cumes, Dan Cutrona, Sarah E. Devlin, Marcy Ford, Michael and Suz Karchmer, Kritsada Panichgul, Christine Walsh Sanders, Betty Wiley, Francine Zaslow
Julia Cumes, Dan Cutrona, Michael and Suz Karchmer, Michael J. Lee, Kim Roderiques, Christine Walsh Sanders, Jen Stello, Judith I. Selleck, Brian Vanden Brink, Betty Wiley
JULIA CUMES
PHOTO BY JULIA CUMES
JOHN F. CARAFOLI is an internationally known food stylist, consultant and food writer. The West Barnstable resident has written for the New York Times and Edible Cape Cod and has been featured on the Food Network and NPR. He also writes a weekly blog, “My Journey Through the World of Food.” In the story “Cooking With Chatham Oysters,” Carafoli highlights several ways you can prepare the beloved bivalve, from appetizers to a simple main course.
FRANCINE ZASLOW is an award-winning photographer based in Boston. Her portfolio stretches from food and products to interiors and lifestyle. Her years of experience and passion for photography keep her inspired and excited for the next project. For this issue, Zaslow photographed several oyster dishes, including Oysters Rockefeller, New England Oyster Stew and Oysters on the Half Shell.
JULIA CUMES is a South African-born photographer based on Cape Cod. She’s passionate about storytelling and has photographed projects around the globe. For this issue, Cumes photographed seven Little Free Libraries, the new team and menu items at Pate’s restaurant, the Chatham Shellfish Company oyster tours and holiday traditions at Chatham Bars Inn.
DAN CUTRONA’s work has appeared in South Shore Home, Life & Style, Gulfshore Life and Florida Design. For this issue, Cutrona stepped back in time and photographed fall fashion at various locations in Chatham rich with history, including the Godfrey Windmill, Chatham’s twin light at the Atwood Museum and on the grounds of a historic home. Cutrona divides his time between Miami and Cotuit with his wife and three young children.
Yarmouth Port-based BETTY WILEY moved from Las Vegas, Nevada, to Massachusetts nearly 30 years ago and quickly fell in love with the natural beauty of the area. For this issue, Wiley contributed to the photo essay “Where the Wild Things Are.”
A 20-year resident of Cape Cod, MARCY FORD has spent most of her education and various careers focused on the natural world and photography. For this issue, she captured a variety of wild animals and birds in their natural setting for the photo essay “Where the Wild Things Are.” When she’s not wandering the beaches and woods of Cape Cod photographing wildlife and the wonderful patterns in nature, you’ll find her in a garden, taking in all the colors and beauty surrounded by hummingbirds and flowers.
Born into a U.S. military family in Germany, MARJORIE PITTS moved to the Cape at age 7 and developed a deep love for all things Cape Cod. A graduate of University of Massachusetts, Amherst (B.A.), and the University of Idaho (M.A.), she worked around the country and abroad in the field of international education before returning to the Cape to teach at a local high school. For this issue, she toured Chatham Shellfish Company’s oyster farm, participated in a guided mushroom walk and attended cooking classes at Chatham Bars Inn.
SARAH E. DEVLIN is a wildlife photographer based in Chatham. Her unique ability to capture the fragile elegance of birds has garnered many awards from national organizations, including the National Audubon Society and the North American Nature Photography Association (NANPA). When she’s not out in the field or doing laundry, you can find Sarah enjoying all that the Cape has to offer with her three daughters and two spoiled dogs, Leo and Henry. For this issue, Devlin contributed wildlife images for the photo essay “Where the Wild Things Are.”
Boston College graduate
LISA CAVANAUGH —a former Hollywood story editor and producer—writes about the lifestyles, occupations and interests of Cape Codders. For this issue, she penned several stories, including Little Free Libraries, the new era of Pate’s restaurant and home office/ workspace trends.
Chatham-based photographer CHRISTINE WALSH SANDERS, who specializes in photographing landscapes, nature and the commercial fishing fleet, captured images of wild birds, animals and sea life for the photo essay “Where the Wild Things Are.”
Brewster resident DEBRA
LAWLESS, a former political press secretary, is a prolific freelance writer and published author. For this issue, Lawless wrote several stories, including masks made by a local fabric designer, unique holiday sugar cookies from Marion’s Pie Shop and a rare coin discovered during an archaeological dig in North Chatham. Lawless is the author of a two-volume history of Provincetown— “Provincetown Since World War II: Carnival at Land’s End” and “Provincetown: A History of Artists and Renegades in a Fishing Village.”
MICHAEL AND SUZ KARCHMER are Harwich-based husband-and-wife photographers who love to capture the people and places of the Cape. They share a particular fascination for photographing theater and musical performances. For this issue, Suz Karchmer photographed a guided mushroom walk on conservation trails and a beautiful flower display outside the Chatham Orpheum Theater. Together, the Karchmers photographed holiday cooking classes at Chatham Bars Inn.
KARIN LIDBECK has spent her career working as a photo stylist for prestigious home magazines, including Better Homes & Gardens, Country Living and New England Home. Karin lives in Chatham with her artist husband, Michael Brent, and their boxer, Buster. For this issue, she styled a beautiful waterfront Polhemus Savery DaSilva (PSD) home for the holidays.
KRITSADA PANICHGUL has been an editorial photographer since 1998. His photography has been published in Better Homes and Gardens, Cottage Style, Modern Farmhouse, Country Home Magazine and Country Gardens Magazine. For this issue, he captured the cover image and photographed the editorial feature of a beautiful Polhemus Savery DaSilva (PSD) home professionally styled for the holidays.
UNIQUELY THOUGHTFUL WOMEN’S ACCESSORIES.
DESIGNED IN CHATHAM, MA
$3,999,000
$3,500,000
Harwich Port
Spectacular ocean views and private sandy beach. Beautiful new 4 br 4.5 ba home with sunny open Cathedral living space, lots of glass to enjoy the views and a wraparound deck for summer entertaining. Walk to town for dining, shopping, and golf course.
Great Island
$2,500,000
Ocean views from this spacious 7 bedroom home on 2.34 acres designed for entertaining families and friends. Located within the 600 acres of privacy on Great Island with miles of private beaches, tennis, golf, marina and many social activities.
Orleans
Private Snow Point neighborhood with association beach. Surrounded by water, the Atlantic from the front and Town cove from the back. 4 br 4.5 ba 4,950 sq ft home professionally designed, open concept living space, covered porches and close to town.
Harwich Port
$3,600,000
Overlooking picturesque Wychmere Harbor, this distinguished 14 room, 7 bedroom, estate sits on 2.2 acres of lush greenery including formal sunken garden and fountain. Heated pool and cabana, tennis court, and guest house. Walk to Merkel Beach and the village.
BY DEBRA LAWLESS
Chatham fabric designer Françoise Surel and photographer Kim Roderiques, well known for her dog portraits, have created more than 50 distinctive cloth masks with patterns ranging from elegant sand dollars to a whimsical Labrador snout.
Last spring, even before masks became a new way to express ourselves during the pandemic, Surel and Roderiques—who manages her family-owned business, the Trading Company—brainstormed about what they might do. They hit upon masks. “Why not just make some for the locals and see what happens?” recalls Surel. “It snowballed.”
The fabrics are printed using eco-friendly, waterbased inks that are safe even for babies. The machine-
washable masks, sewn in Chatham by seamstress Donna Carter, are pleated and have linen/cotton outer layers and cotton inner layers. Designs include lobsters, colorful buoys, floral patterns, golf clubs, dog snouts from Roderiques’ photos and the simple word CHATHAM on navy blue.
One of the best things about her masks, says Surel, is that when she sees someone around town wearing one of them, it sparks a conversation. “It’s a fun way to meet people.”
The masks are $15 and available at The Trading Company, 614 Main St., or visit surelstudio.com
ON A GAP-YEAR ADVENTURE Setting Sail
In search of a hands-on experience that would allow for social distancing while furthering their educations, Ian and Jan turned to the sea for inspiration. They decided to sail to the Caribbean and needed a seaworthy vessel for their voyage.
Enter Micron. The 28-foot Cape Dory, built in 1978, had been out of the water for years and needed restoration. Jan and Ian, from Chatham and Harwich, respectively, got to work. Days of cleaning and power-washing ensued, followed by three coats of bottom paint.
Monomoy high school graduates plan to document life at sea
BY NAN FORNAL
When Jan Lapinski and Ian Johnson met as eighth graders at Monomoy Regional High School, they were both avid sailors. But the young men had no idea what they would be doing a handful of years later.
Their first years of college—Jan’s as a film major at Ringling College of Art and Design; Ian’s with a concentration in marine transportation at Massachusetts Maritime Academy—ended in the spring of 2020 amid socialdistancing orders and educational institutions’ turning to remote learning.
With a planned launch date of Nov. 1, 2020, for “The Voyage of Micron,” Ian and Jan are looking toward their educational goals as they continue to refurbish and ready their vessel. Ian will gain long-distance navigation experience, while Jan documents their life on Micron to create a multimedia portfolio, with a film, YouTube series and photographs. Their unusual substitute for sophomore year of college also will include volunteerism, in the form of a marine-conservation project.
To see photographs of Micron as a work in progress and read Jan’s and Ian’s narrative of the sailboat’s restoration, visit themicronvoyage.com. Readers interested in supporting the voyage will find a link to their GoFundMe page. To follow the sailing expedition on Instagram or Facebook, look for TheMicronVoyage.
Jan Lapinski and Ian Johnson
PHOTO BY ALISON CARON
Ella fell in love with Cape Cod during her years of sailing trips from Newport RI to the Cape and Islands. A consummate professional with a creative flair, Ella is committed to providing all of her clients, both Sellers and Buyers, with a high level of service. She offers knowledge of the local market and important real estate trends; strong negotiating skills; attention to detail; and honesty and integrity. Ella is known for her ability to make the process of buying and selling a home an exciting, happy experience.
Ella Leavitt, Realtor ABR, SRS, SRES, RSPS
HolidayMagic
BY DEBRA LAWLESS
Marion’s Pie Shop is known for its delicious homemade sweet and savory pies as well as freshly baked goods. But every December, owner Cindy Stearns brings out her cookie cutters to create sugary confections in the shapes of snow globes, Santas and snowmen.
“People just scarf them up,” says Stearns, who has owned Marion’s Pie Shop with her husband, Blake, since 2003. While some cookies are handed out as gifts, others are used as stocking stuffers or hung on the Christmas tree. When wrapped in an airtight bag, they have about a three-week shelf life.
Stearns started baking the custom cookies to add something special to her own holiday cookie platters. She now sells the whimsical cookies separately in
plastic bags with colorful ribbons for $5 each. Santa is the most popular of the trio.
The creation of the cookies is a three-day process: Stearns begins by mixing a rich sugar cookie dough. After she bakes the cookies—60 to a batch—she cools them and then frosts them with a layer of white royal icing. A day later, she builds the designs, brushing in little details with her icing made of powdered meringue and confectionary sugar. Since these custom cookies double as works of art, you may not want to eat them—at least not right away!
Stearns releases the first batch of cookies around Dec. 5
Marion’s Pie Shop, 2022 Main St., 508-432-9439, marionspieshopofchatham.com
Sweet Traditions
BY MARJORIE PITTS | PHOTOGRAPHY BY JULIA CUMES
Beginning every November, Chatham Bars Inn is filled with sugar and spice— and everything nice! Since 2017, Chef Anthony Cole and his staff create their annual gingerbread train display in the lobby with detailed confectionery miniatures of the inn and several other quintessential Chatham structures such as the Squire and Orpheum Theater. “We want to pay homage to the town and some of its iconic landmarks,” says Cole. Guests looking to frost up their own festive cookie palaces have made CBI’s gingerbread house decorating event a family tradition. “It’s one of those events that helps kick off the season for us,” says Jennifer Segerson of Harwich, whose family has attended for several years. “I love that there’s no cleanup for me, and of course, love that I can have a glass of wine while the kids are entertained.” CBI’s culinary team does
all the prep work, baking and building the gingerbread houses, whipping up the frosting and supplying a cornucopia of candies and chocolates, making sugarplum wishes come true for guests of all ages
Call Chatham Bars Inn at 800-527-4884 or check its website at chathambarsinn.com for updates on holiday events.
Page Turners
Take a book. Leave a book. Little Free Libraries around town make a big impact and bring out the book lover in everyone.
Creating a sense of community has not been easy to achieve in 2020. Many of us have been working from home, following social-distancing protocols and lamenting the cancellation of concerts, fireworks displays and sporting events. So to find a center of connection is a delight, especially when it takes the form of an adorable little house filled with books.
Since the Little Free Library movement was started in Wisconsin in 2009 by the late Todd Bol, millions of books have been exchanged around the world via small wooden cabinets, personalized by each library steward and mounted outside of their house
or business. Chatham is home to more than a dozen registered Little Free Libraries as well as a smattering of other unofficial book-sharing stations.
“When I set mine up five years ago, there weren’t any in Chatham,” says Janet Swanson, whose library is situated at the side of her house on Stage Coach Drive. Swanson was a nurse for 35 years, but says she always wanted to be a teacher. “I’ve loved books my whole life,” says Swanson. “I read all the time.” Her library has been very busy all spring and summer, with local visitors driving, walking and biking up to grab a beach read or something to while away the hours at home.
BY LISA CAVANAUGH | PHOTOGRAPHY BY JULIA CUMES
The Little Free Library, located on Bay View Road, features a mosaiccovered structure built by Rob Stello of Stello Construction.
“I often just sit quietly out on my porch and listen as people choose something,” she says.
With one shelf designated for children’s books, Swanson’s library is a magnet for families. “The shark books go quickly, and the older kids love any graphic novels that are available.” She also adds some extras for her young customers. “I put book bags out, pins for the bags and bingo sheets.” She also collects Cape Cod mystery writers’ books. “I tend to stock it with lots of mysteries, since they are my favorite.”
As a year-round resident, Swanson keeps her Little Free Library suitably stocked and decorated for the holidays. “I put in Halloween books, Christmas books, and I
make sure there is a little path to the library when it snows.” She even travels around refilling other libraries if needed, doing something called “book bombing.” “I keep books in my car, and if I pass one that looks a little empty, I put some in there,” says Swanson. “I love keeping this little circle of reading going.”
Another Chatham-based Little Free Library owner, Diane Troy, has no trouble refilling her own library, a mosaiccovered structure located across the road from her house on a rental property she owns on Bay View Road. “I have an overflow of books in the house,” says the former middle-school teacher, “and it keeps growing!”
Troy says she did a double take the first time she saw a Little Free Library in town, and thinking it was a wonderful way to book swap, asked her friend Rob Stello of Stello Construction to build her one of her own. Troy’s library leans heavily toward adult books since her neighborhood is filled with retirement-aged people, but during the summer there are more families nearby. “We live a half block to the beach, so a lot of summer visitors come by. People out walking their dogs or parents pushing a stroller stop for books.” To keep everyone occupied, she makes sure to provide weekly craft supplies, painted rocks, polished beach glass and even candy for her eager readers.
The libraries on Sea Shells Drive and Stage Coach Drive in South Chatham are consistently busy with local visitors driving, walking and biking up to grab a beach read.
At first, when the pandemic hit, Troy fashioned a wire latch so people wouldn’t have to connect with the high-touch door handle that opens the cabinet. But she realized that most people grew aware of Covid-19 precautions and sanitize their hands or wipe books as needed. Troy eventually decided to sew masks and distribute them in her library—for free. “I used to have a quilt shop in town, so I have a lot of fabric,” she says. “I’m happy to use it now for all the masks I’ve been giving away.”
Troy believes that Little Free Libraries like hers have been great for the community during a time when people were discovering other ways of enjoying free time. “They kept everybody busy when libraries and shops were closed, but even as things opened up, it didn’t scale back. My library stayed busy. So it’s nice to know that there has been a lot of reading this year!”
Susan Enlow agrees that the pandemic has brought out the book lover in everyone. “It was definitely busier this summer than in previous years,” says Enlow, whose seasonal Little Free Library is located downtown at the corner of Water and Main Streets. “People maybe were reading more because they weren’t doing as many other activities.”
Enlow started her library five years ago, partly to help teach her grandsons how much fun reading can be, although her little library tends toward beach reads. “We are on the way to the beach,” says Enlow, “so we get a lot of traffic, with people coming and going and wanting a book to take with them.”
She has also seen a big selection of books this year. “For whatever reason, we’ve had a really good mix. I’ve seen more current books, and a combination of paperbacks and hard covers.” As an avid reader herself, she regularly takes a peek to see if something interests her. “I occasionally pull from the library,” says Enlow. “It’s the fun of it, the surprise aspect of what people are reading that appeals to me.”
Like the other owners, a love of reading led Patti Jeanne Barry to put up her Little Free Library a few years ago at her vacation house on Sea Shells Drive. “We keep it going year-round, and we had a lot of people stopping by all spring,” says Barry, adding they need to supplement the collection every couple of months, as beach books move quickly. Kids and families also frequent her library, so she needs to add more children’s titles from time to time. “Sometimes we have to clean it out, pull double copies and things like that,” she says. “Overall, it’s a busy little library!”
The most important aspect for all of the library stewards is that their community is happily sharing books. “I have found little thank you notes,” says Troy. “Or people will tell me they need a particular title, so I dig around and try to find it for them.” She thinks it is a great thing that Little Free Libraries keep popping up. “The whole program was started by a Rotarian from Hudson, Wisconsin, and my father was a Rotarian in Hudson, Mass. So if he were alive, he’d just love everything about this!”
For a complete list of the Little Free Library locations in Chatham, visit littlefreelibrary.org/ourmap
Little Free Libraries on Water Street, Sears Road and Kent Place provide a sense of connection to the community.
PATE’S ENTERS NEW ERA
BY LISA CAVANAUGH | PHOTOGRAPHY BY JULIA CUMES
Tom Johnson has a lot of faith in Pate’s. Johnson is one of the new owners who has recently transformed the 63-year-old restaurant on Route 28 into a more contemporary eatery—while still maintaining everything that has made Pate’s special for six decades. “The people, the service, the food, the experience—we have worked hard to capture the essence of this iconic place,” says Johnson. “There is a long history here, and we wanted to honor that.”
Johnson and owner/chef Anthony Silvestri wanted to update the space to a modern New England atmosphere. So they tore the interior down to its studs, installed all new systems, rebuilt the kitchen and did extensive renovations throughout. What hasn’t changed is a dedication to high-quality dining and customer service.
BRIAN SAMUELS PHOTOGRAPHY
TEAM WORK: Bar manager Jamie Edwards, chef/owner Anthony Silvestri, manager Chris Matheson and sous chef Bernardo Macedo have revamped Pate’s menu and updated the space.
Tuna tartar and cold lobster tacos
Delicious takeout options include pork tenderloin Milanese, roasted swordfish, chicken rigatoni, vegetable fried rice and grilled half chicken.
“Since it opened in 1957, Pate’s has been a place of celebration, camaraderie and community for so many people here in town,” says Johnson. “We are committed to keeping that connection alive through a best-in-class approach to every aspect of the business.”
While the new kitchen team has introduced a slate of innovative menu items, such as a kale Caesar salad, lobster, tuna and duck tacos, miso grilled Portobello mushrooms and potato chip crusted codfish, there are still classic favorites available. In addition to filets and sirloins, Johnson says they will offer prime rib at certain times, and longtime Pate’s diners will be happy to learn that they have kept the Snowball, a popular dessert made from vanilla ice cream rolled in coconut and served with hot fudge.
Despite being one of the few restaurants to actually launch during the pandemic, the new Pate’s team was determined to press forward, even with dining restrictions and an uncertain economy. “It was a bold move, but we have a long view on this,” says Johnson. “We are going to be around a good long time, and we look forward to being custodians for the Pate’s brand for many years to come.”
Pate’s, 1260 Main St., 508-945-9777, patesrestaurant.com
In addition to small plates and entrées, Pate’s takeout menu also includes cocktails, such as margaritas and mojitos.
Roasted local swordfish with sweet corn, soybean and zucchini succotash
ArtArt galleries and custom furniture businesses help transform office spaces into calming, attractive environments—and help beautify your background for those work Zoom calls!
WBY LISA CAVANAUGH
When restrictions to help stop the spread of Covid-19 began to take shape earlier this year, many people realized that they might be working from home for the foreseeable future. While some Chatham homeowners already enjoyed dedicated office space in their houses, many others had to quickly transform other living areas into optimum working environments.
Jim Mazarakis, who owns a home on Main Street, realized that he and his family would be spending a lot more time in Chatham this year. “I knew I’d need to have a real office in the house,” says Mazarakis, who works in technology and information security, “and it had to be a space where everything could be hidden and not make the house look a mess.”
“People are looking to design their spaces around the energy they want to share,” says photographer Ashley Bilodeau, who installed one of her images (above) at a home office in Chatham.
Having read about Unfinished Business previously in this magazine, he reached out to owners Jeff and Joanne Marselle to build him a multipurpose desk unit. “I told them we needed something fairly specific, that would fit into a limited amount of space in our living room and match some of the existing furniture,” says Mazarakis.
The Marselles created a custom piece that includes book and magazine storage, a drop-down desk surface and file drawers. “They did a really nice job,” says Mazarakis. “When it’s closed, it looks like a handsome piece of furniture. But when it’s open, it’s an ideal work space.”
Jeff Marselle says that they have been busy over the summer designing home office setups. “There are many people who are using their Chatham homes more this year, and we have had a lot of requests for attractive yet flexible pieces for spaces that normally wouldn’t be a home office.”
Whether you need to adapt existing space into an office, or you are lucky enough to have a designated room for work, how you experience that space is critical. Cindy Vallino of Focus Gallery says that she has had quite a few people sourcing photography from her gallery for their work-from-home and remote-learning environments. “Some people choose larger pieces for more impact, but I always recommend allowing for breathing space around the piece,” says Vallino, who sells her own photography along with other fine artists’ work from her Main Street gallery as well as online. “And if your room has a more neutral palette, you can add a bold color as an accent, but if your home already
has strong hues in it, I would suggest finding images that are more natural.”
Many of Vallino’s customers, knowing they would not be able to travel to Cape Cod this summer, purchased photos that reminded them of Chatham. People are spending so much time in their homes,” she says, “and they definitely want something in front of them that reminds them of their favorite place.”
And it is not just the customer who wants to view something beautiful. Peter F. Demers of Steve Lyons Gallery says that a number of clients have said that people on their Zoom calls have admired Lyons’s paintings that happened to be visible. “Having a beautiful painting as part of their home office has made for more relaxing environment as well as presenting a more polished and professional look,” says Demers.
Chatham-based photographer Ashley Bilodeau has also found that her clients are searching for calm amid a challenging time. “People are looking to design their spaces around the energy they want to share,” she says. “I worked with a couple that wanted their bedroom to be a refuge and another who wanted something visual that would spark creativity in their children’s minds as they did their virtual learning.”
“I’m honored that people want my artwork to help give them a sense of peace,” says Bilodeau. “ ‘Today is Perfect’ is my artist’s statement, and I think that this time is an ideal one to pause and embrace the moment. It is very healing.”
“Lagoon 2015” by Alison Shaw, Focus Gallery
Buried Treasure
An 11th generation Nickerson unearths a rare 1652 silver sixpence during an archaeological dig in North Chatham.
Nickerson burrowed down through the layers, alternatingly digging and screening the dirt, until he was about 30 centimeters deep. He emptied his bucket of dirt and sifted it through a screen, shaking the dirt back and forth until artifacts, rocks and organic material were all that remained. Looking at the debris, Nickerson “spotted a metal object rising to the top,” he recalls. He first thought he had found a washer, but when he rubbed the dirt off and saw 1652 stamped on the metal, he alerted the others, and
The coin is a Massachusetts silver sixpence of the “oak tree” series. Although it is stamped 1652, it was probably minted between 1660 and 1667, says Alan Stahl, curator of numismatics at Princeton University, who examined the coin and is writing a
professional paper on it and the two other coins later found at the dig site. (The Nickersons kept the discoveries low key because they didn’t want to encourage treasure hunters to visit the site with metal detectors.)
“The Massachusetts series is the only silver coinage struck in the American colonies before Independence,” says Stahl. And the coin is a rarity. “No other find of a silver Massachusetts coin has been reported for Cape Cod.”
Nickerson says he has often thought about the coin in the past two years. “Did William lose it? Did Anne?” he asks. “What luck that their 11th generation descendant found it under 34-centimeters of dirt!”
The Nickerson Family Association, Inc., will be selling a reproduction of the coin; for more information, email wmnick1107@gmail.com
While sifting through rocks and artifacts, Gary Nickerson first thought he found a washer. But when he rubbed off the dirt, he saw 1652 stamped on the metal.
WITCHES’ WALK
The annual Witches’ Walk, a benefit for Monomoy Community Services, was held Oct. 24, 2019. Although this popular fundraiser will not take place this year, Monomoy Community Services welcomes donations at monomoy.org to help support local families. The organization, which has served Chatham for more than 45 years, offers childcare for working families, counseling referral services and financial assistance for year-round residents.
Photography by Julia Cumes
4.
6. Krissy Frisbie, Kristine Costa, Kristen Doane
7.
8.
1. Rebecca Segura, Beth Gardner
2. Sharon Moore, Sue Plum
3. Julia Maker, Catherine Kasser, Brittany Geishecker, Stephanie Tupper
Ann Skibinski, Kimberly Howard, Judy Jameson, Yazmin Chinchilla
5. Alysia Sweeney, Nicole Bowers, Sarah Jane Mason, Heather Morgan, Jenny Yates
Phyllis Nickerson Power, Linda Middleton
Moe Finlay, Kim Concra
LET’S DANCE
Pirouettes, Pliés and Pets: Cape Cod Poetry in Motion was held Dec. 12, 2019, at The Chatham Orpheum Theater. The event raised $40,000 for Monomoy Community Services, a Chance to Dance and MSCPA Cape Cod.
Photography by Julia Cumes
3.
4.
1. Kim Roderiques
2. Dorothy Beaton, Naomi Turner, Maureen Casale, Marie Hayes
Rose Clancy, John Alden, Thomas Marchio, Jonathan Ford, Bailey Ford
Eleanor, Kaleb and Cynthia Meyer
5. Victoria Manni, Adam Dicecca-Spencer
6. Lisa Sullivan Jason
7. Phebe Lowry, Carlyn Carey
FRIDAY
NIGHT ART SERIES
Chatham Bars Inn hosted its Friday Night Art Series from January to March of 2020. At this complimentary event, art enthusiasts met local artists and gallery owners and learned about their inspiration and works of art.
Photography by Kim Roderiques
10TH ANNIVERSARY CELEBRATION
Gallery Antonia hosted its annual group show to coincide with the gallery’s 10th anniversary on July 18, 2020. Since 2010, Gallery Antonia has featured award-winning local and regional artists.
Photography by Michael Karchmer
3.
5.
1. Robin Rush, Maria Price, Odin Smith, Tina Arvanitis
2. Theresa Richards, Jo-Ann Martin
Debbie Hearle, Judy Davis
4. Walter Soverow, Caroline McCartie
5. Lane Bohman, Sally Munson Bohman
1. Domonic Boreffi
2. Nina Gagarin, Dawn Boynton, Andrea Torrens, and Ginny Nickerson
3. Elizabeth Lazeren
4. Ken Northup
Patti and Bill Bradbury, Michele Agahigian, Domonic Boreffi
KIM RODERIQUES
FAMILY OWNED
WITH AN
Casting the Net Near, Far and Wide
With offices in Massachusetts, Connecticut, Florida, Maine, New Hampshire, New Jersey, New York, Rhode Island, and Vermont, we have the largest footprint of any independently-owned company in the Northeast and Florida.
We share your listing across our ever-growing network of more than 130 offices in nine states, ensuring that local and out-of-state buyers see your home. Our network of more than 4,200 agents collaborate to provide a cohesive and unrivaled network of influence.
WOODSTOCK, VT
BOSTON, MA
NAPLES, FL
CAPE COD, MA
&Sweet BRINY LIFE THE
Chatham Shellfish Company, which operates the only oyster farm in Chatham, shares an inside look into cultivating and harvesting the beloved bivalve in Oyster River and Oyster Pond.
BY MARJORIE PITTS
PHOTOGRAPHY BY JULIA CUMES
n a crisp, postcard-perfect mid-October evening, about a dozen oyster enthusiasts gather at Chatham Shellfish Company, housed in picturesque rustic shanties and docks nestled on the bank of Oyster River abutting Barnhill Landing.
Stephen Wright, who co-owns Chatham Shellfish Company with his partner and founder, John Richards, is leading a tour of his oyster farm and sharing his rich knowledge about the farm’s history and day-to-day operations. “If you see Chatham oysters on a menu, they come from our farm,” explains Wright. “We are the only oyster farm in Chatham.” Wright, now in his 20th year at Chatham Shellfish Company, studied aquaculture at the University of Maine and spent his college summers working on the farm before becoming general manager and co-owner.
OYSTER OPERATION:
“They’re delicious,” says a participant. “We already tested them out at the Squire last night.”
“Well, you’ll have some even more outstanding ones here today,” says Wright, with a smile.
The tour starts with an introduction to the farm’s tide-powered upwelling system, located within the floating dock behind the main shack that serves as the base for both retail and wholesale operations. “When John Richards started farming the oyster grant back in 1976, he’d have to catch little baby oysters and try to bring them to the farm, where there was about a 90 percent mortality,” says Wright. “Fast forward to where we are now, close to 50 years later, and we have reliable sources of seed from hatcheries in Massachusetts and Maine that we can buy by the millions.”
FARREN JALBERT, BRAD “GOLDEN GORILLA” BRAGINTON-SMITH AND STEPHEN WRIGHT OF CHATHAM SHELLFISH COMPANY OPERATE THE ONLY OYSTER FARM IN CHATHAM. BELOW, A FRESHLY SHUCKED CHATHAM OYSTER AWAITS!
Dressed in warm coats and boots, participants first establish their footing on the platform, then gather around a silo of tiny baby oysters—1 to 2 millimeter “seeds.” Wright explains that after being placed in the tidal upweller, the seeds feed on the naturally occurring micronutrients in Oyster River, generally growing to a half inch and above before being transferred to the beds in Oyster Pond to finish maturing. “So this seed here is a quarter to a half inch,” explains Wright. “A lot of their brothers and sisters that are faster growing have already made their journey up to the farm—and these slower-growing ones will be joining them as we prepare the beds for winter.”
Wright estimates that there are upwards of half a million baby oysters in the upweller, all to be sorted by size and placed in mesh bags and cages to overwinter in Oyster Pond.
EDUCATIONAL JOURNEY: ON A SCENIC AND INTERACTIVE TOUR LAST OCTOBER, ONE OF TWO MOTORIZED FLOATING BARGES TAKES PARTICIPANTS FROM OYSTER RIVER INTO OYSTER POND. WHILE THE TOURS ARE ON HOLD BECAUSE OF THE PANDEMIC, CHATHAM SHELLFISH COMPANY IS OPEN TO THE PUBLIC FOR DIRECT SALES OF OYSTERS, LITTLENECKS, MUSSELS AND STEAMERS.
FLOATING FARM: A SHACK ON OYSTER POND SERVES AS THE BASE OF THE FARM’S ON-SITE PROCESSING OPERATION. AT LEFT, STEPHEN WRIGHT, CO-OWNER OF CHATHAM SHELLFISH COMPANY, USES A HOOKED POLE TO PULL UP OYSTER-FILLED RACKS.
Flush with a better understanding of the early life of the Chatham oyster, participants are then invited to claim a seat on one of two motorized floating barges—anxious to learn firsthand about the next steps in the cultivation of the beloved bivalve. Wright captains one barge and assistant production manager Brad “Golden Gorilla” Braginton-Smith the other, expertly navigating the winding Oyster River into Oyster Pond, where we briefly pause to check out the farm’s customized floating shack with its decking that serves as the base of the farm’s on-site processing operation. Wright and BragintonSmith ultimately positioned the rustic crafts side-by-side over a section of the company’s nearly four-acre lease, where they proceed to hoist mesh bags full of various-sized oysters to demonstrate the growing process.
“Bring that right up on the bow, Brad,” instructs Wright. “Brad just pulled up a bag with more adult oysters in their second year, ready for market—you can see these have a nice round shape and a deep cup.” Next, Braginton-Smith uses a long, hooked pole to pull up an oysterfilled rack from which participants were invited to hand-select oysters to be consumed at the end of the tour.
FRESHLY HARVESTED BOUNTY: Participants hand-select oysters to be consumed at the end of the tour.
As the sun sets on the sublime Chatham scene, Wright and Braginton-Smith guide the barges— which now also carry freshly-harvested bounty— back down Oyster River, and soon redock at the CSC shanties. After disembarking and gathering at the farm’s charming, nautically themed Shanty Raw Bar, participants feast on the very oysters they had minutes earlier helped harvest—freshly shucked and scrumptious. Amid the delighted moans of the oyster-sated, Wright explains that while the oyster species, Crassostrea virginica, is the same throughout the eastern coast of America, the taste depends on the environment in which they are grown. “Here, we have high salinity, so our oysters tend to be on the brinier side, with a sweet finish,” says Wright. Salty-sweet: oyster perfection.
Should
Oysters Be Eaten Only In Months With the Letter ‘R?’
BY MARJORIE PITTS
While an oft-recited adage states that oysters should not be consumed in months without the letter “r,” Stephen Wright, co-owner of Chatham Shellfish Company, sets the record straight: “Really, these days, any month is a good month to eat oysters.” Wright explains that the reasons behind the folklore are twofold. First, because oysters reproduce in the warmer “r-less” months, harvesting them at that time could diminish future stocks. Second, there was not a reliable means to properly cool oysters during the warmer months, and as a result, bacteria could potentially grow in the oysters and cause illness. In modern times, both factors have been mitigated by resource management and oyster propagation, as well as mechanical refrigeration. Wright explains, “Since we farm all of our oysters, we are under harvesting regulations that mitigate any risks of eating oysters in warmer months.” That said, Wright adds that because oysters bulk up for the winter, the sweeter, more plump oysters are found in the colder months—a win for the “r” months, too! So, shuck on year-round!
CHEERS! AT THE END OF THE TOUR, PARTICIPANTS GATHER AT THE FARM’S NAUTICALLY THEMED SHANTY RAW BAR AT BARN HILL LANDING, WHERE THEY FEAST ON OYSTERS THEY HAD EARLIER HELPED HARVEST—FRESHLY SHUCKED AND SCRUMPTIOUS.
While their farm tours are currently on hiatus because of the pandemic, Chatham Shellfish Company is currently open to the public for direct retail sales of oysters, littlenecks, mussels and steamers. Check their website and Instagram page (@chathamshellfishco) for updates on their hours and availability—and be sure to sign up for their fun, fact-filled email newsletters!
Chatham Shellfish Company
393 Barn Hill Road Chatham 508-241-7503
info@chathamshellfish.com chathamoysters.com
CHATHAM Cooking With
OYSTERS
BY JOHN F. CARAFOLI
PHOTOGRAPHY BY FRANCINE ZASLOW
Oysters are plentiful this time of year thanks to the oyster farmers at Chatham Shellfish Company. Located at Barn Hill Landing, it is the only oyster farm in Chatham where you can get your fill of sweet and briny oysters.
The recipes on the following pages highlight several ways you can prepare the beloved bivalves—from appetizers to a simple main course. Try oysters on the half shell with one or all three sauces for a tasting. Serve Oysters Rockefeller as a main course with a beautiful green salad for a lunch, or nourish your soul with the rich and decadent classic, Chatham Bars Inn Oyster Stew on a cold fall day.
Cheers to classic and delicious dishes to be shared with friends and family!
Oysters Rockefeller
The original recipe was created in 1889 at the New Orleans restaurant Antoine’s. It has many variations and interpretations. Here is one that calls for simple ingredients. It’s both delicious and easy to put together.
Ingredients:
• 2 dozen shucked oysters on the half shell
• 1 pound fresh spinach, blanched and chopped
• 2 tablespoons finely minced shallots
• 1 stick butter
• ½ cup Panko bread crumbs
• 2 tablespoons grated Parmesan cheese
• 1 to 2 dashes Worcestershire sauce
• Several drops Tabasco sauce
• 2 tablespoons Pernod
• Salt and pepper
Directions:
1. Preheat oven to 425 degrees.
2. Sauté shallots in 1 tablespoon of the butter until they are translucent and start to brown slightly. Melt remaining butter and set aside.
3. In a bowl, mix together shallots, spinach, bread crumbs, cheese, Worcestershire, Tabasco, Pernod and melted butter. Salt and pepper to taste.
4. Top each oyster with a spoonful or more of spinach mixture, and place on a cookie sheet. (To hold the oysters upright when baking, place them on crumpled aluminum foil.)
5. Bake 7 to 10 minutes until slightly brown.
Serves 6 to 8 as an appetizer
INSIDER TIP:
For recipes calling for salt and pepper, use Cape Cod sea salt from 1830 Sea Salt Co. at 108 Meetinghouse Road in Chatham. Visit the plant, take a tour and buy some of the beautiful white salt—plain or infused with herbs like lemon pepper and seafood blend.
• 1 small bunch of chives, thinly sliced, for garnish
• Oyster crackers, for serving
Directions:
1. In a small to medium saucepan, melt the butter. Add onions, celery and shallots, cooking over medium-low heat until translucent. Mix in the flour to create a blond roux.
2. Add the cream and oyster liquid, and bring to a gentle simmer for a few minutes. Add the oysters and cook a few minutes more until the edges start to ruffle.
3. Season with the spices and salt and pepper to taste.
4. Remove from heat and ladle into individual warm bowls. Garnish with chives; serve immediately with oyster crackers.
Serves 2
This recipe was developed by Jacqueline Murphy, a chef and cooking instructor at Chatham Bars Inn.
Oysters On the Half Shell
Since oysters should be chilled, it’s best to serve them on a bed of crushed ice. Here are three recipes for sauces—all slightly different, but equally delicious!
Directions:
For each recipe, combine all ingredients in a small bowl and let rest for at least 30 minutes to an hour in the refrigerator for flavors to meld. Serve chilled with a small spoon for serving.
MIGNONETTE SAUCE
This is the most classic sauce for oysters on the half shell. Usually it is made with white pepper, but I changed it to black pepper for a variation.
Ingredients:
• ¼ cup finely shallots (about 2½ ounces)
• ¼ cup champagne vinegar
• 1/8 teaspoon sugar
• 1/8 teaspoon salt
• 1¼ teaspoons crushed black pepper (Tip: Rather than using ground pepper, crush peppercorns with the back of a large knife.)
BLOODY MARY SAUCE
A bright and colorful sauce with a little kick, the recipe uses some of the ingredients from the traditional drink.
Ingredients:
• ¼ cup tomato juice
• 1 teaspoon horseradish
• ½ teaspoon freshly minced dill
• Dash or two of Tabasco sauce
• Dash of Worcestershire sauce
• A few shakes of celery salt
ASIAN SAUCE
For a sweet and sour sauce, this recipe brings the two flavors together.
Ingredients:
• ½ cup rice wine vinegar
• 1 teaspoon peeled and finely grated ginger
• ½ teaspoon sugar
• 1 teaspoon tamari or soy sauce
• 1 teaspoon sesame oil
• ½ tablespoon fresh lime juice
• 1 tablespoon minced chives or scallions
For more information on Chatham Shellfish Company and instructions on how to order oysters, visit chathamoysters.com. The website also features the perfect gift packages for the oyster lover in your life! Follow Chatham Shellfish Company on Instagram @chathamshellfishco
WORRY-FREE REPLACEMENT
Make Your Window Replacement A Success.
Dreaming of comfortable spaces and lower home energy bills? It’s probably time to think about replacing your windows and doors. Not sure where to start? We’re here to help you understand each step of the process and find everything you need to achieve your replacement vision. Visit the only Marvin authorized installing retailer on the Cape & Islands.
Old World Charm
Chatham’s Twin Light at the Atwood Museum, inside the Godfrey Windmill, the Oyster River shanties and one of Chatham’s oldest homes on Bassing Harbor provide a rich historical backdrop to showcase modern fashions in town.
PHOTOGRAPHY BY DAN CUTRONA
PRODUCED BY LISA LEIGH CONNORS AND JANICE ROGERS
MODEL: MARY CAITLIN MALONEY
Godfrey Windmill
This circa 1797 windmill—built by Colonel Benjamin Godfrey—was first used to grind corn and originally stood on Stage Harbor Road. The wind-powered grist mill, which ground grain commercially for more than a century, was donated to the town in 1955 and re-located to Chase Park. The mill is currently open for private tours, in small groups with a reservation. To read more about the history of the windmill and to book a tour, visit chathamwindmill.com
Ivory turtleneck, faux fur vest, ivory crop; corduroy pant, studded belt and Marilyn Schiff necklace from Chatham Clothing Bar. Waterproof boots and woven leather bag from If the Shoe Fits.
Chatham Clothing Bar, 534 Main St., 508-945-5292, chathamtco.com If the Shoe Fits, 442 Main St., 508-348-1926, iftheshoefitsonthecape.com
Lighthouse Lantern Room
From 1808 until 1923, ships in the Atlantic knew they were off Chatham when they saw the town’s famous twin lights. In 1857, the lights were equipped with Fresnel lenses so they would project the beam farther out to sea. The Fresnel lens was removed from the Chatham Lighthouse in 1969 and donated to the Chatham Historical Society. In 2005, the turret and lens were restored and placed in their present location on the museum grounds. The light flashes its beam whenever the Atwood Museum is open. To read more about Chatham’s twin light and the Atwood Museum, visit chathamhistoricalsociety.org
Chatham
Oyster River Shanties
Walking around the weathered shanties at Barn Hill Landing is like a step back in time. It was here that Desmond “Desey” Eldredge ran the oyster business for the Gould Company starting in the 1940s. Today, you can purchase fresh oysters from Chatham Shellfish Company at one of the shanties or rent stand-up paddle boards or kayaks nearby from Chatham Kayak Company and take in the beautiful views and abundance of wildlife.
Fun Fact: The shanties were featured in the 2016 movie “Year by the Sea,” based on a novel by Joan Anderson.
Fabiana Filippi gray tulle skirt, Johnston’s of Elgin eight-ply geometric rib yoke cashmere sweater, Fabiana Filippi gray leather satchel with brilliance, Loro Piana gray two-tone cashmere/silk stole.
The Trading Company 614 Main St., 508-945-9191, tradingcompanychatham.com
“Life Comes in Waves” hoodie, hand-screen printed with octopus hood detail, paired with Just Black denim jeans from Fisherman’s Daughter. Waterproof boots from If the Shoe Fits. Fisherman’s Daughter, 402 Main St., 508-292-5463, fishermansdaughtermarket.com If the Shoe Fits, 442 Main St., 508-348-1926, iftheshoefitsonthecape.com
Circa 1700 House onHarborBassing
The First Period colonial, located at 68 Shell Drive, is believed to be the oldest intact house in Chatham. Historic preservation activists are trying hard to save the structure, either by keeping it on the historic site or moving it to another location in Chatham.
To read more about this historical property and local efforts to preserve it, visit protectourpast.org.
Barbara Lohmann wool/silk brown woven blazer, Adasi apple cable cashmere sweater and Via Masini brown stretch viscose pant and Loro Piana cashmere/silk printed stole. The Trading Company, 614 Main St., 508-945-9191, tradingcompanychatham.com
Gretchen Scott ruffleneck, tassel belt, leather shoes and rectangle purse.
Chatham Dress Code, 585 Main St., 508-332-9408, chathamdresscode.com
Renovations,
Homes No Job Too Small
Stello Construction, located on Cape Cod in Chatham, Massachusetts, takes pride in its quality work and attention to detail. Whether you are in need of a small repair, remodeling an existing home, planning an addition or wish to design/build a new home, you can be confident that Stello Construction will work closely with you to bring your ideas to life.
stipticus mushrooms can be found growing on logs, stumps and tree trunks along Chatham’s conservation trails.
Chatham
A Walk on
Panellus
Mushrooms: the Wild Side
Grab a basket, bring a sense of adventure and set off onto wooded paths to explore the oft-overlooked world of mushrooms.
BY MARJORIE PITTS
PHOTOGRAPHY BY SUZ KARCHMER
Images of the sea and marine life often come to mind when considering Chatham’s natural bounty, but with more than 800 acres of land and upwards of five miles of trails, the Chatham Conservation Foundation invites a closer look at the area’s equally rich terrestrial biodiversity found just off the beaten path. While the CCF offers a wide range of programming for the community, its guided themed walks have been especially popular.
A group of mycology enthusiasts participate in a Mushroom Identification Walk in the fall of 2019. Dorothy Bassett, executive director of The Chatham Conservation Foundation (in purple jacket, center) and Wesley Price (in red jacket), founder of the Cape Cod Mycological Society, teamed up for the organized walks. Price is pictured with his daughter, Lucy.
Last November, the CCF piloted a Mushroom Identification Walk, which was so well received, a second date was added. “We have had all kinds of educational walks and talks,” said Dorothy Bassett, executive director of CCF. “Our mycology walk is kind of our grand hurrah of the season.”
The walk was led by Cape native Wesley Price, founder of the Cape Cod Mycological Society. “The Chatham Conservation Foundation is one of the newest sponsors
of the club,” said Price, “and we’re happy to be here with the group to learn a little bit about local fungi.” His breath visible in the crisp November morning air, Price explained, “Fungi are everywhere, basically in everything: inside of us, outside of us, underground, above ground—even in the air.”
After taking in Price’s brief introduction about the fascinating and oft-overlooked world of mushrooms, we split into two groups and set off into the chilly woods.
FOUND OFF THE BEATEN PATH:
The fall is a great time to discover a variety of mushrooms and fungi, such as Lycogala epidendrum, aka Wolf’s Milk Slime Mold.
The first group, led by Price, set out to search the .75-mile Training Field Triangle trail loop, while the other, led by Bassett, foraged along the 1.25-mile Barclays Pond trail. The mission? Load up our baskets with all manner of fungi, and then bring them back to a central meeting point to be examined, identified and displayed for all.
My group headed onto the Training Field Triangle trail, where Price and his young daughter, Lucy—a budding mycologist in her own right—wasted no time finding our group’s first specimen: lichen, attached to the bark of a rotting oak tree. With the “Ah!” of recognition, Price explained that lichen, so ubiquitous and familiar here on Cape Cod—growing on trees, walkway pavers or even on gravestones—is indeed a fungus. After we basketed samples of lichen with a newfound appreciation for its many variations and intricate patterns, we proceeded down the trail, eyes scanning the forest floor in anticipation of yet more discoveries. “It’s super camouflaged right now because of the frost, but we’re looking for wood-degrading fungi on logs, on leaves, on branches of the detritus on the ground,” said Price. “We can even find them on a surface as small as a single pine needle.”
A short time and many fungi discoveries later, both groups of participants came back together, emptied our baskets and placed our finds onto a sheet spread out on the ground to facilitate easy viewing. Among the specimens found that day, the crowd favorite was the tiny, redcapped “British Soldier”—named for
Lactarius Deceptivus
FIELD GUIDE:
A bounty of mushrooms were collected from the trails of Training Field Triangle and Barclays Pond.
Usnea lichen
British Soldiers
Russula
Hypholomasublateritium
Fruticose lichen
British Soldier Lichen
Brick top mushroom (edible with poisonous lookalikes)
their vibrant “red coats.” Another variety that attracted attention was the Hypholoma sublateritium, commonly known as “Brick Top” mushroom, which Price identified as edible, but quickly cautioned that it has a look-alike version that is poisonous.
“I’m amazed that we were able to find so many varieties of mushrooms this late in the year, even after the frost,” said Chatham native Terry Bassett, who participated in the walk. Alongside the various fungi, Price also displayed wool yarn that he had dyed to an earthy red hue using the mushroom Cortinarius semisanguineus, illustrating yet another way our local fungi can enrich our senses.
MUSHROOM HUNTING:
Cape native Wesley Price, founder of the Cape Cod Mycological Society, holds a Suillus salmonicolor mushroom during a guided walk last November. While leading the group, Price explained what to look for and how to uproot a specimen.
Below, a tree is covered with Trichaptum biforme fungi.
ART BY SCOTT SMITH
The Chatham Conservation Foundation’s walks and events are listed on their website, chathamconservationfoundation.org.
CCF also welcomes mushroom enthusiasts or the fungi-curious to explore the trails on their own. Recommended reference books to take along for self-guided discoveries include “Mushrooms of Cape Cod and the National Seashore” and “Mushrooms of the Northeast.” Of course, one need not be an aspiring mycologist to venture out on the trails, as they are open for all to enjoy thanks to the generosity of CCF donors and members. Trail maps can be accessed through the CCF website. Happy—and healthy—trails to you, Chatham!
Chatham Conservation Foundation, Inc., 540 Main St., 508-945-4084, chathamconservationfoundation.org
Cape Cod Mycological Society, 231 Main Street #335, Yarmouth Port, capecodmycology.org capecodmycology@gmail.com
Lucy Price and Sky explore the trails of Training Field Triangle during a guided mushroom walk organized by the Chatham Conservation Foundation.
The Chatham Chamber of Commerce and Merchants Association are strong and enthusiastic advocates for the businesses that support and maintain our amazing community. We are proud to present and champion communitywide events that showcase our charming town and all its unique offerings. Membership benefits include a united voice on merchant related matters, a presence on our website and in our guidebook, as well as countless networking events and marketing opportunities all designed for you to better promote your local business. For more information, please visit www.ChathamInfo.com or find us on any of the following social media platforms:
The Cape Sands Collection
22k Gold on Silver
Fitness devotee. We searched high and low at shops around town, came up with a few of our favorite things and created a carefully curated list of ideas to help alleviate the stress of holiday shopping!
BY LISA CONNORS • PHOTOGRAPHY BY ALISON CARON
Handmade driftwood Christmas trees, $104, String of mini lights, $26.95, PENTIMENTO, on Facebook
Specialty oils and vinegars, Single bottles (60 ml), $8.95 (also sold in gift packages of “popular pairings” and 6-pack sampler) GUSTARE OILS & VINEGARS gustareoliveoil.com
B SIDE COFFEE CO., Available in whole bean and ground coffee, 12 oz. to 5 lb. bags, $14-$68, bsidecoffee.com Also available at CHATHAM VILLAGE MARKET, chathamvillagemarket.com
SNOWY OWL COFFEE ROASTERS, 10 oz. bags, $13.50-$18, socoffee.co
T. Jazelle bracelets, $57 each, Featuring Chatham charms exclusive to THE ARTFUL HAND GALLERY, artfulhandgallery.com
HAND-HOOKED & WASHABLE RUGS • HOME DECOR
BRING HOME THE BEAUTY OF CLAIRE’S CLASSIC DESIGNS HOOKED & WASHABLE RUGS • QUILTS • TABLEWARE • TOTES • PILLOWS
VISIT OUR NEWEST LOCATION... CHATHAM!
The Claire Murray “Seashell Medallion” Hooked Rug Collection
Back to School: Cooking 101
From a crash course on Thanksgiving to making the perfect cookies, Chatham Bars Inn Cooking School classes will help impress your guests.
Foodies, this one is for you! Chatham Bars Inn has established its own cooking school that offers themed classes taught by its talented chefs in the inn’s state-of-the-art kitchen classroom. In preparation for the season, home cooks can step up their holiday food game under the tutelage of the culinary masters at Chatham Bars Inn.
BY MARJORIE PITTS
PHOTOGRAPHY BY
MICHAEL AND SUZ KARCHMER
CRASH COURSE ON THANKSGIVING
“Welcome, everyone!” says Chef Stephanie Barrett, who launched Chatham Bars Inn Cooking School in 2016. “Once everyone has washed their hands, I’ll review tonight’s menu and start with the demo while you sip your drinks.” The class begins with a signature cocktail, Apple Cider Old Fashioned, which complements the evening’s theme. Festive fall libations in hand, eager participants gather around the chef’s spacious demonstration counter to hear about the Thanksgiving menu: Traditional turkey with gravy, whiskey-sage stuffing, Yukon Gold mashed potatoes, roasted Brussels sprouts crostini appetizer and candyroasted winter squash with maple syrup and brown sugar.
After a quick review of the menu and a demonstration of basic knife skills, Chef Barrett invites everyone to choose a workstation—a counter-height butcher-block table with a printed recipe, ingredients and the necessary tools to prepare that portion of the meal. As her pupils begin slicing and dicing their way through the recipes, Chef Barrett moves from station to station, gently correcting knife techniques
In the fall of 2019, Chatham Bars Inn Cooking School offered a crash course on the basics of preparing a Thanksgiving feast. Above, participants prepare candy-roasted winter squash with maple syrup and brown sugar.
or offering other guidance with encouraging wit and words of culinary wisdom. “I’m a walking, talking recipe,” says Barrett. “Ah, and there’s nothing that’s not better with bacon, as you’ll soon see when you taste the crostini.”
While the turkey to be served at the end of class had been prepared and roasted to perfection in advance, Chef Barrett demonstrates how to brine and then apply a sage rub to an uncooked turkey. Later, with the chef’s guidance, participants put the finishing touches on the crostini, stuffing, gravy and sweet potato mash before gathering around a gorgeously set table to enjoy all of the dishes together, family style—a delicious holiday feast they are now able to prepare at home for their own families and friends. Happy Thanksgiving!
HOLIDAY COOKIES
“Mommy, it’s so fancy!” Abigail Hilberg, age 9, exclaims as she and her mother enter the Chatham Bars Inn Cooking School to participate in Chef Jacqueline Murphy’s “Holiday Cookies” class. “We’re excited to have a mother-daughter cooking experience,” says Megan Lincoln-Hilberg of Dighton, Massachusetts, with a wink, obviously enjoying her daughter’s enthusiasm. After donning CBI aprons and ordering beverages, participants gather around a dome of flour rising from one of Chef Murphy’s demonstration tables. “The first cookies we’re going to make are Punitions,” says Chef Murphy, her fingers efficiently working the flour into a large ring, and then making a second ring within it with a mixture of sugar and salt about an inch from the ring of flour. “See? It’s okay to play with your food!” says Chef Murphy. “Now that we have the flour well and the sugar well, it’s time to add the eggs.” After placing cracked room-temperature eggs in the center of the sugar circle, she begins hand-mixing the eggs
Chef Jacqueline Murphy taught a holiday cookies class in December 2019 at Chatham Bars Inn Cooking School. Below, the early stages of lemon shortbread cookies.
Participants practice weighing and measuring ingredients before adding
signature cranberry white chocolate scoop cookies.
into the sugar. “Next, we’re going to emulsify the butter and the sugar and egg mixture by rubbing it into the counter, the traditional way,” says Murphy. “And then we gradually work in the flour.” Mesmerized by the process, several participants join in, hand-mixing for several minutes until Chef Murphy gathers up the resulting dough, placing it in the refrigerator to firm up before being rolled and cut for baking.
With one recipe down, Chef Murphy gathers participants around a stand mixer, inviting individuals to practice weighing and measuring ingredients, then adding them to the bowl, forming the base for CBI’s signature cranberry white chocolate scoop cookies. “My favorite part is using the scale,” says Abigail Hilberg. “And making cookies with my mom.” Additional recipes include eggnog icebox cookies, which had been made before the class because they require freezing, and spritz cookies with raspberry and apricot jam, which had been mixed and piped into rows of neat rosettes on cookie sheets prior to class, ready for participants to fill with jam before baking.
Holiday Cookies Class
* Eggnog Icebox Cookies
* C ranberry White Chocolate Scoop Cookies
* P unitions, Cut Cookies
* Cape Cod Cranberry and White Chocolate Chunk Cookies
* Spritz Cookies with Raspberry & Apricot Jam
them to the mixing bowl—forming the base for CBI’s
Once all the cookies finish baking, the class enjoys sampling their just rewards as they box up the rest to take home. “I have to say, the ones with the jam are my favorite, offers Carolyn Castiglione of Eastham with a giggle. “They’re small and delicate, so you can eat more and people won’t talk about you.”
Private small group cooking classes will be available by advance reservation this fall and winter.
Please contact the concierge at 508-945-6871 for details.
Students gather around the demonstration table at Chatham Bars Inn Cooking School, as Chef Jacqueline Murphy mixes together flour, sugar, eggs and butter.
Megan Lincoln-Hilberg and her daughter, Abigail Hilberg, age 9, measure ingredients together during a holiday cookies class at Chatham Bars Inn. “My favorite part is using the scale,” says Abigail. “And making cookies with my mom.” At right, spritz cookies with apricot jam head into the oven.
Cape Cod Cranberry and White Chocolate Chunk Cookies
Ingredients:
• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup white chocolate chips
• 1/2 cup dried cranberries
Yields about two dozen cookies
Directions:
1. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
2. Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the white chocolate chips and dried cranberries.
3. Line two baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls.
Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
4. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
5. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.
Custom Frameless Shower Enclosures
•
•
•
•
•
•
A waterfront property on Chatham Harbor, designed and built by Polhemus Savery DaSilva (PSD), is set for the holidays with beach-inspired and light woven accents.
STYLED BY KARIN LIDBECK
PHOTOGRAPHY BY KRITSADA PANICHGUL
TA•DA, retail division of Chatham
Contrasting coasters,
Basket
For more details, see page 134
The Chatham Home
Lotus Wood Hurricane with glass, $269
Matouk throw, $248
Berber oyster and gray pillows
Small: $250, Large: $300
Interiors, Inc.
$32
woven ottomans, $420 apiece
Steve Lyons Gallery “Stealing Morning,” 30” x 60“ by Steve Lyons
If the Shoe Fits
Faux fur coat, $325
Plaid fringe scarf, $48
Color block winter hat with pom-pom, $45
Shearling waterproof winter boot, $240
Lightweight thermal suede mittens, $36
TA•DA, retail division of Chatham Interiors, Inc.
Rope bench, $485
Seaside-inspired details, such as the lighthouse cutouts along the stairway, add to the home’s character. The house is filled with abundant light throughout the day.
The Mayflower Tag pillar holder: Small: $25, Large: $36
Bahama wine cooler, $90
The Cook’s Nook
Red and white porcelain enamelware:
Platter, $62, Small bowl, $17, Large bowl, $37
Chatham Light Liquors
Fine wine and champagne
The kitchen, designed by Classic Kitchens & Interiors, provides a beautiful space for entertaining.
The living spaces take full advantage of the vast seascape. To showcase views of the water, the rear of the house features mostly windows with corner pavilions flanking a two-story facade.
Starfish tucked in with small cuttings of pine sit under a playful assortment of candlesticks. Colors of seaglass and blue ceramic candlesticks are reminiscent of the ocean.
Opposite: The Mayflower Wooden cellar basket, $175
Tale of the Cod
Sage napkin, $6.95
Woven placemat, $14
Wedgwood dinner plate, Nantucket Basket, $24
$22
$24
$14.95, Large, $18
The pre-lit Fraser fir, with thousands of twinkling lights, has a simple sophisticated look when decorated with assorted sizes of starfish. A beautiful assortment of baskets in different shapes and sizes under the tree helps keep presents looking pretty, organized and tidy.
The Chatham Home
Tuscan small basket, $178
Basket trays, set of two, $495
Ardoss basket, set of two, $575
Berber oyster and gray large pillow, $300
Berber oyster and gray small pillow, $250
TA•DA, retail division of Chatham Interiors, Inc.
Round woven basket, $145
The waterfront home boasts panoramic views of the harbor, Outer Beach and ocean beyond. The interior tones are calm, light and clean—a palette that pairs well with its location by the sea.
Balsam Hill
7.5-foot Fraser Fir with candlelight LED lights
Ben Franklin
Starfish on tree
Trestle Table made from Ambrosia Maple with a Cherry base.
108½” Long X 41¾” Wide X 30” Tall, includes (2) 12” Company Boards
Coffee Table made from Antique White Pine and Mahogany. Table spins on bearings.
38” Round X 21” Tall
Pedestal Table made from Antique King’s Pine from the late 1700’s.
48” Round X 30” Tall
The Mayflower Woven mat, $75
Seagrass rope baskets, $400 apiece
Saros rattan lanterns, $245 apiece
Manzanita artificial tree branches, $28
Ben Franklin
Starfish on wreath
The Spotted Cod
Fish wrapped in nets, $7.50 – $26.50 Golden Retriever, priceless
RESOURCE GUIDE
ARCHITECT, LANDSCAPE
ARCHITECT AND BUILDER
Polhemus Savery DaSilva (PSD) 157 Route 137, East Harwich psdab.com
If the Shoe Fits 442 Main St., Chatham iftheshoefitsonthecape.com
The Mayflower 475 Main St., Chatham themayflowershop.com
The Spotted Cod 153 Main St., Sandwich 508-888-8263
TA•DA, retail division of Chatham Interiors, Inc. 402 Main St., Chatham chathaminteriorsinc.com
Tale of the Cod 450 Main St., Chatham taleofthecod.com
“We highly recommend Chris at Alarm New England for your security needs. He is one of our most reliable and trusted vendors.”
—Fellman Brothers Builders, Chatham
Control your security equipment, lights, locks, thermostats, cameras and video doorbells with a single app.
Control your security equipment, lights, locks, thermostats, cameras and video doorbells with a single app.
Control your security equipment, lights, locks, thermostats, cameras and video doorbells with a single app.
Build a completely new alarm system or upgrade equipment you already own.
Control your security equipment, lights, locks, thermostats, cameras and video doorbells with a single app.
Build a completely new alarm system or upgrade equipment you already own.
Build a completely new alarm system or upgrade equipment you already own.
Industry-fastest police, fire and medical service response times.
Build a completely new alarm system or upgrade equipment you already own.
Industry-fastest police, fire and medical service response times.
Industry-fastest police, fire and medical service response times.
Industry-fastest police, fire and medical service response times.
New England’s Most Trusted Security Company
New England’s Most Trusted Security Company
AlarmNewEngland.com
New England’s Most Trusted Security Company AlarmNewEngland.com
AlarmNewEngland.com
For a one-on-one consultation, please email or call Chris Connors: chris.connors@alarmnewengland.com / 774-208-1956
For a one-on-one consultation, please email or call Chris Connors: chris.connors@alarmnewengland.com / 774-208-1956
22 White’s Path, South Yarmouth, MA 02664
For a one-on-one consultation, please email or call Chris Connors: chris.connors@alarmnewengland.com / 774-208-1956
New England’s Most Trusted Security Company AlarmNewEngland.com
22 White’s Path, South Yarmouth, MA 02664
22 White’s Path, South Yarmouth, MA 02664
For a one-on-one consultation, please email or call Chris Connors: chris.connors@alarmnewengland.com / 774-208-1956
22 White’s Path, South Yarmouth, MA 02664
Where the Wild
Local nature photographers capture
PHOTOGRAPHY BY BETTY WILEY, SARAH E. DEVLIN,
MARCY FORD AND CHRISTINE WALSH SANDERS
Seals and seagulls on Monomoy, by Betty Wiley
Things Are
the wonders of wildlife in Chatham
“ ”
I have enjoyed photographing birds and other wildlife for many years and have found that there is so much wildlife right here in our own backyard. I often go to Hardings Beach and Lighthouse Beach to photograph shorebirds, and I also frequently visit Monomoy National Wildlife Refuge.
—Betty Wiley
Eastern Coyote at Hardings Beach
Commom Tern on South Monomoy Island
Snowy Egrets on Morris Island
“
Forest Beach has long been one of my favorite locations to shoot. On any given day, you’ll find nesting piping plovers, terns feeding their young, osprey soaring above the surf and even an occasional coyote.
—Sarah E. Devlin
Osprey at Forest Beach
Piping Plover with Chick at Forest Beach
Tree Swallow Migration at Monomoy National Wildlife Refuge
Double-crested Cormorant at Jackknife Harbor Beach
“
No matter the tide or time of year, there always seems to be something on the beach or in the marsh. I enjoy the challenge of spotting something rare like a whimbrel, but delight in seeing my favorites, like the sanderlings, playing in the waves. ”
—Marcy Ford
Eastern Chipmunk on Cross Street
Humpback Whale a few miles northeast of the North Cut in Chatham
My favorite subjects to photograph, hands down, are humpback whales. They are very difficult to photograph, but at the same time, incredibly majestic and humbling. “ ”
—Christine
Walsh Sanders
Red Fox at Forest Beach Marsh
CALENDAR OF EVENTS
OCT. 23 AND 24 JAMES BEARD “FLASHBACK”
DINNERS AT STARS In 2019, the culinary team at Chatham Bars Inn traveled to New York City to prepare a five-course meal at the renowned James Beard House. The team is recreating the menu from that special occasion and offering it exclusively in its STARS restaurant for two evenings. The menu will consist of a six-course plated meal paired with a selection of wines by Sommelier Dean Iampietro. Open to the public as well as guests of the inn, there will be a welcome reception at 5 p.m. followed by dinner at 5:30 p.m. / $180 per person. Please purchase tickets for you and your entire party as a single purchase through Eventbrite to be seated together. Maximum table size is six per the State of Massachusetts, and COVID-19 guidelines will be closely followed. Reservations are highly recommended as the number of tables is extremely limited. Chatham Bars Inn, 297 Shore Road, 508-945-6871, chathambarsinn.com
OCT. 16-31 PUMPKIN PEOPLE IN THE PARK
Businesses and regular folk create unique and fascinating displays with pumpkins. Travel & Leisure Magazine named Chatham one of the “Best Towns in America for Halloween.” Chatham Pumpkin People in the Park is a must go-to event.
Spectators (or visitors) pose with the “people” every year. Sponsored by the Chatham Chamber of Commerce and Merchants Association, Kate Gould Park, Main Street. chathaminfo.com
OCT. 30 HALLOWEEN AT THE BATWOOD! Spooky times are afoot at the Batwood! Come haunt our halls and grounds as we celebrate Halloween with socially distanced festivities. Reservations will be available on the Atwood Museum’s website. Atwood Museum, 347 Stage Harbor Road, 508-945-2493, chathamhistoricalsociety.org
HALLOWEEN AT THE BATWOOD!
PUMPKIN PEOPLE IN THE PARK
JANICE
A once-in-a-lifetime opportunity awaits in this meticulous restoration of one of the most historic properties in downtown Chatham. Steps away from premium shopping, a 9-hole golf course, and some of the best dining in town; not to mention, just a short walk to the beautiful coastline. Inside, you’ll find notes of the previous building thoughtfully incorporated into the redesign. Well-appointed bathrooms, crown-molded corridors, a reclaimed wine cellar, and spacious living areas, provide a luxury but comfortable ambiance. The wraparound farmers porch offers an escape quite like none other—a timeless and incomparable front row view of Chatham center.
Listing Agent: Sean Summers
508.326.5964
ssummersrealty@gmail.com clockhouserealty.com
OCT. 30–NOV. 1 SEASIDE “NOTSO-SCARY” HALLOWEEN FAMILY WEEKEND Join Chatham Bars Inn for a weekend of “not-so-scary” Halloween family activities. Wear your costumes for a COVID-friendly Trick or Treating, decorate your own masks, carve a pumpkin with your family, see the “Great Pumpkin” lighting and enjoy Halloween kids’ menus in our restaurants all weekend. Save the date and stay tuned for booking details. This event is only for guests staying at the hotel. Chatham Bars Inn, 297 Shore Road, 508-945-6871, chathambarsinn.com
NOV. 10 MUSIC OF THE PILGRIMS! 400 years after the Mayflower landed in North America, learn about the instruments and songs of the Pilgrims from Seven Times Salt, a historic music ensemble. Tickets for this virtual lecture from 5-6 p.m. will be available on the Atwood Museum’s website. Atwood Museum, 347 Stage Harbor Road, 508-945-2493, chathamhistoricalsociety.org
NOV. 24 THE BEST BAKE SALE IN HISTORY
Celebrate the holiday season by supporting the Atwood Museum! This year’s bake sale will be done through pre-ordering on the Atwood Museum’s website from Oct. 1-Nov. 16, with a socially distanced pick-up on Nov. 24. Atwood Museum,
TROT: DIY EDITION 2020 Walk or run 3.1 miles (5K), in the location and time of your choosing, with family/close friends during the week of Thanksgiving! Purchase T-shirts Oct. 18 – Nov. 1 and register for the virtual edition until Nov. 29 by visiting chathamturkeytrot.com. All money and donations raised by the Chatham Turkey Trot are donated to the Lower Cape Outreach Council.
THROUGHOUT DECEMBER HOLIDAY TRAIN EXHIBIT
Follow the train through the Atwood Museum’s galleries! The model train exhibit will run throughout the month of December, with ticket reservations available on the Atwood Museum’s website. Check the musuem’s Facebook and website for information about more festive events! Atwood Museum, 347 Stage Harbor Road, 508945-2493, chathamhistoricalsociety.org
DEC. 11-13 CHRISTMAS BY THE SEA HOLIDAY STROLL 2020
Twelve days of Christmas shopping and more. For updates and more information, visit chathaminfo.com
DEC. 31 FIRST NIGHT
CHATHAM 2020–2021 Although this year’s event will look a little different, organizers are having fun with the theme—“First Night Chatham: On Ice”—and have also figured out a way to still hold the popular annual event with social-distancing activities. The celebration will include a vehicle noise parade starting on Shore Road and proceeding down Main Street; ice sculptures around town; and performances pre-recorded on video. A kid’s scavenger hunt may also be a part of the celebration. A commemorative button will be available on First Night Chatham’s website for a donation to FNC. For updates, please visit firstnightchatham.com
FIRST NIGHT CHATHAM
THE BEST BAKE SALE IN HISTORY
FOOD DRINK
Restaurants, cafés, sweet shops and markets in Chatham continue to change with the times. In some cases, restaurants are extending their season, and many plan to continue outside dining for as long as possible. Please check each establishment’s website and Facebook pages for updated information on operating hours, takeout options, curbside pickup and dining details.
ASIAN PARADISE Authentic Cantonese, Mandarin and Szechuan cuisine cooked in an open kitchen. Takeout. 1587 Main St., Shop Ahoy Plaza, 508-945-7788 asianparadisechatham.com CHINESE
BACKSIDE BAKES Specializes in Cape Cod clambakes and Cape Cod catering. 508-360-8399, backsidebakes.com CATERING SEASONAL
THE BEACH HOUSE A coastalinspired seaside favorite for sunset clambakes and cocktails at Chatham Bars Inn. 297 Shore Road, 508-945-0096, 800-527-4884, chathambarsinn.com AMERICAN SEASONAL
BISTRO ON MAIN With the seasons in mind, Bistro on Main is a low-key spot offering an eclectic menu and great peoplewatching. 593 Main St., 508-9455033, bistroonmainchatham.com
AMERICAN SEASONAL
BLUE CORAL An open-air restaurant in a garden setting offering casual lunches and candlelight dining. 483 Main St., 508-348-0485, thebluecoral.com SEAFOOD
SEASONAL
BLUEFINS SUSHI & SAKE BAR Asian-infused brunches, lunches and dinners with sushi and martini bar. 513 Main St., 508-348-1573, bluefinschatham.com
SUSHI & SEAFOOD
BRANCHES GRILL AND CAFÉ
A mix of Caribbean and American fare, including jerk chicken, pulled pork, fried plantains, fish sandwiches, hamburgers and chicken wings. 155 Crowell Road, 508-3481716, branchesgrillandcafe.com
CARIBBEAN-AMERICAN
BUFFY’S ICE CREAM SHOP A Chatham landmark with friendly service and large portions. The most difficult thing is deciding on a flavor. 456 Main St., 508-945-5990, find us on Facebook ICE CREAM SEASONAL
CAPE ABILITIES FARM MARKET
Housed in a historic building on the way to Chatham Lighthouse, the market features fresh produce from the Cape Abilities Farm in Dennis
Del Mar Bar & Bistro
and locally made products. 193 Main St., 508-945-3037, capeabilities.org
FARM STAND SEASONAL
CAPTAIN’S TABLE Family owned and operated, a favorite destination for more than 50 years. Serving Sunday brunch, breakfast, lunch and dinner. 576 Main St., 508-9451961, captainstablechatham.com
AMERICAN SEASONAL
CARMINE’S PIZZA Specialty pizzas and more in a retro-inspired setting. 595 Main St., 508-945-5300, carminescapecod.com PIZZA
CHATHAM CANDY MANOR
Founded in 1955, the beloved candy shop on Main Street offers handmade fudge, delicious chocolates and special holiday assortments. A muststop when you’re in town! 484 Main St., 508-945-0825, candymanor.com CANDY
THE CHATHAM CHEESE
COMPANY A gourmet food shop featuring artisanal cheeses from around the world. The shop also carries a selection of wines, cured meats and pâtés, and specialty items such as crackers, pasta, vinegars and jams. 902 Main St., 508-945-1605, chathamcheese.com
GOURMET FOOD SEASONAL
CHATHAM COOKWARE
Celebrating 20 years in 2020! Home to the famous French breakfast muffins, “the Cookware” serves up breakfast and lunch daily. 524 Main St., 508-945-1250, chathamcookware.com
BREAKFAST & LUNCH SEASONAL
CHATHAM FILLING STATION
Baked goods, breakfast and lunch in a retro diner environment. Located in the former Old Harbor Bakery location, next to Chatham Fish &
Chips. 75 Old Harbor Road, 508945-4380, chathamfillingstation.com
BREAKFAST & LUNCH
THE CHATHAM JAM & JELLY
SHOP Family-owned business that offers more than 100 varieties of jams and jellies, including their best-seller, beach plum jelly. Chutneys, relishes and marmalades are also available. 16 Seaquanset Road, 508-945-3052, chathamjamandjelly.com
GOURMET FOOD
CHATHAM LIGHT LIQUORS
Offering full bartending service for any occasion. Ask about our new Bloody Mary bar setup. 314 Orleans Road, 508-945-2826, find us on Facebook CATERING
CHATHAM PENNY CANDY An old-fashioned penny candy store with a great selection of ice cream, fudge and saltwater taffy. 6 Seaview St., 508945-3518, chathampennycandy.com CANDY SEASONAL
CHATHAM PERK A local coffee bar and café featuring specialty sandwiches for breakfast and lunch, and catering for any size event. The Perk also offers smoothies, a juice bar and sandwich platters. 307 Orleans Road, 508-945-5005, chathamperk.com
BREAKFAST & LUNCH
CHATHAM PIER FISH MARKET
Come for the food. Stay for the view. Our classic New England menu
CHATHAM VILLAGE MARKET
A grocery store featuring full-service butcher shop, seafood and sushi. Fresh produce and bakery sections, prepared foods available year-round and full selection of beer and wine. Known for outstanding customer service. Curbside pickup available. 20 Queen Anne Road, 508-9459783, chathamvillagemarket.com
GROCERY STORE
is as authentic as it gets. Watch fishermen unload the daily catch while you eat at one of our picnic tables, or order online for takeout!
“Nature Uninterrupted.” Offering local shellfish and seafood in its purest form. 593 Main St., 508-945-5033, chathamrawbar.com
SEAFOOD SEASONAL
CHATHAM SHELLFISH
COMPANY Retail oysters harvested daily from our farm, scenic and interactive oyster farm tour and tasting, shanty raw bar for groups of up to 15. 393 Barn Hill Road, 508-2417503, sales@chathamshellfish.com, chathamoysters.com
CATERING SEASONAL
CHATHAM SQUIRE Chatham’s family restaurant offers a tavern atmosphere with a diverse menu. Check website for events and live entertainment schedule.
487 Main St., 508-945-0945, thesquire.com AMERICAN
CHATHAM VILLAGE CAFÉ
& BAKERY Local hometown bakery featuring hand-cut donuts and gourmet sandwiches. 69 Crowell Road, 508-945-3229, 508-945-2525
chathambakery.com
BREAKFAST & LUNCH
CHILLER’S HAWAIIAN ICE
Authentic Hawaiian shaved ice, plus ice cream and frozen yogurt. 22 Barn Hill Road, 508-524-9166, find us on Facebook FROZEN TREATS SEASONAL
CORNER STORE A fun place to stop for a burrito, panini or whoopie pie. 1403 Old Queen Anne Road, 508-432-1077, freshfastfun.com BURRITOS & PANINIS
CUVÉE AT CHATHAM INN An intimate fine dining experience featuring three-, four- and fivecourse menu options. Offering more than 100 wines by the bottle, craft beers, specialty cocktails and artful entrees. Outdoor seating and fire pit. 359 Main St., 508-945-1468, cuveechatham.com AMERICAN
DOGFISH TACO CO. Fresh, healthy tacos and bowls—available to-go or sit at the counter on one of 16 stools. Located in the Shop Ahoy Plaza next to Chillers. 22 Barn Hill Road, Dogfishtacoco022@gmail.com TACOS SEASONAL
DEL MAR BAR & BISTRO One of Chatham’s coolest nightspots for eating, drinking and socializing on its open-air patio (reservations only), as weather permits, or takeout with curbside service. Del Mar’s seasoned and loyal staff add to the positive dining experience, and Chef Maria Pollio delights the palate with her creativity in the kitchen. Native seafood and wood-fired thin crust pizzas are a specialty. Full-service bar. Serving dinner Tuesdays through Saturdays. Check Del Mar’s website for daily menu updates and to order takeout online. Insider tip: Place your takeout order early. 907 Main St., 508-945-9988, delmarbistro.com AMERICAN
ELWOOD’S RAW BARS
Authentic Cape Cod raw bar experience brought to you. From 5 to 500 people. 508-241-1533, elwoodsrawbars.com
CATERING SEASONAL
EMACK & BOLIO’S Home to the original Oreo ice cream. Emack & Bolio’s offers creative flavors like Cosmic Crunch and specialty items like ice cream pizza. New building located at the same address. 37 Kent Place, 508-945-5506, emackandbolioscapecod.com
ICE CREAM SEASONAL
HANGAR B EATERY Offering classic and creative breakfasts and lunches, including gluten-free options, and
GUSTARE OILS & VINEGARS This Main Street specialty shop offers the highest quality artisanal extra virgin olive oils, balsamic vinegars and regional gourmet food products. In Italian, Gustare means “to taste, to enjoy, to savor,” so stop into their tasting room and discover your favorite selections! 461 Main St., 508-945-4505, gustareoliveoil.com GOURMET FOOD
locally roasted B-Side Coffee. Their mobile coffee shop—a 1964 Shasta camper trailer—can be found at farmers markets, town events and weddings. Chatham Municipal Airport, 240 George Ryder Road, 508-593-3655, hangarbchatham.com
BREAKFAST & LUNCH
IMPUDENT OYSTER Upscale eatery in a former church featuring a fresh take on seafood plus a bustling bar scene. 15 Chatham Bars Ave., 508945-3545, theimpudentoyster.com
SEAFOOD
JOMAMA’S NEW YORK BAGELS AND COFFEEHOUSE Featuring organic coffees and all-fruit smoothies, plus breakfast sandwiches, wraps, paninis and more. 400 Main St., 508-348-5621, jomamascapecod.com
BREAKFAST & LUNCH
KNOTS LANDING BAR & GRILL
Casual restaurant offers fresh-made Italian food, steaks and seafood options, as well as gluten-free and vegan choices. Homemade Greek family recipes, including souvlaki, moussaka and spanakopita, are also on the menu. 1077 Main St., 508945-1700, knotslandingchatham.com
ITALIAN, STEAK AND SEAFOOD
Barn Hill Pottery
KREAM N’ KONE This familyowned landmark has served awardwinning fried seafood and soft ice cream for more than 30 years. 1653 Main St., 508-945-3308, kreamnkonechatham.com
SEAFOOD SEASONAL
LARRY’S PX Serving breakfast and lunch since 1955, this unassuming eatery offers classic American fare. 1591 Main St., 508-945-3964, find us on Facebook BREAKFAST
LILY’S DINER Located in the former Sandi’s Diner location. Fresh baked goods and breakfast served daily. 639 Main St., 508-945-0631 BREAKFAST
LIBAYTION Beachfront bar offers the best water views on Cape Cod. Guests will enjoy the diverse menu featured at the Outer Bar & Grille. Open during summer months for lunch and dinner—weather permitting. Wequassett Resort and Golf Club, 2173 Route 28, 508-3567625, wequassett.com/dining BAR AND GRILL SEASONAL
MAC’S CHATHAM FISH & LOBSTER Renovated interior features a new kitchen and a full raw bar, indoor seating for 50 and an outdoor patio. Offering the highest quality seafood caught daily from Cape Cod waters. 1291 Main St., 508-945-1178, macsseafood.com/ markets/chatham SEAFOOD
OYSTER BROKER Established in 2020, Oyster Broker was founded by locals Jamie Bassett and Matthew Belson, who work directly with local growers and harvesters to bring the freshest and besttasting products at competitive prices. With more than 30 years of commercial fishing experience—and sales and marketing expertise in diverse markets—Bassett and Belson understand the importance of delivering the highest-quality products with an attention to detail and customer service. Shipping nationwide. 95 Commerce Park, Unit 5, South Chatham, 508-948-4308, oysterbroker.com
MARION’S PIE SHOP Established in 1947, this specialty bakeshop offers gourmet pies and more. 2022 Main St., 508-432-9439, marionspieshopofchatham.com
PIES CLOSED JANUARY
MONOMOY COFFEE CO. Fresh muffins and bagels daily, homemade flavored cream cheeses and graband-go sandwiches. 447 Main St., 508-945-5662, Find us on Facebook COFFEE SEASONAL
NEW ENGLAND PIZZA AT KNOTS LANDING BAR & GRILL Classic pizza, subs and salads with a Greek flair. 1077 Main St., 508-9459070, find us on Facebook PIZZA
ORPHEUM CAFÉ Re-opening summer 2021. Enjoy truffle parmesan fries, a Cubano sandwich or threecheese grilled cheese sandwich, either with a glass of wine or specialty cocktail in the café—or inside the movie theater. 637 Main St. at Chatham Orpheum Theater, 508945-0874, chathamorpheum.org LUNCH OR DINNER
PISCES Coastal cooking with styles and flavors from around the world, with décor from local artists. 2653 Main St., 508-432-4600, piscesofchatham.com
AMERICAN/SEAFOOD SEASONAL
PATE’S RESTAURANT The new team has introduced a slate of innovative menu items, such as a kale Caesar salad, lobster, tuna and duck tacos, miso grilled Portobello mushrooms and potato chip-crusted codfish. In addition to classics like filets and sirloins, longtime Pate’s diners will be happy to learn that they have kept the Snowball, a popular dessert made from vanilla ice cream rolled in coconut and served with hot fudge. 1260 Main St., 508-945-9777, patesrestaurant.com AMERICAN
PUBLIC CAFÉ Locally roasted organic coffees, breakfast, lunch and dinner featuring ethnic cuisine and gluten-free options. Located next to the new Lily’s Diner (formerly Sandi’s Diner). 641 Main St., 508-444-8833, publiccafecapecod.com
BREAKFAST & LUNCH
QUEEN ANNE INN Trendy New England cuisine with a fresh Rocky Mountain breeze. Homemade breads and cakes. Breakfast served from 8-10 a.m. Dinner served nightly 5-10 p.m. 70 Queen Anne Road, 508-945-0394, queenanneinn.com
AMERICAN SEASONAL
RED NUN BAR & GRILL Chatham’s sports pub tavern, consistently rated best burgers on the Cape. 746 Main St., 508-348-0469, rednun.com
AMERICAN
RIDGEVALE BEACH SNACK BAR
The perfect spot for a casual beachside lunch. Enjoy your meal from the outdoor patio, which overlooks the picturesque creek and Nantucket Sound. 434 Ridgevale Road, 508-432-4339, chathamsail.com/snack-bar
AMERICAN SEASONAL
THE SACRED COD A classic, upscale tavern featuring local ingredients, including produce from the Chatham Bars Inn Farm. 297 Shore Road, 508-945-0096, 800-527-4884, chathambarsinn.com
AMERICAN
SHORT ‘N’ SWEET With a large selection of flavors and a friendly staff, located in the Old Schoolhouse building, a Chatham icon. 2334 Main St., 508-4327464, find us on Facebook
ICE CREAM SEASONAL
OWL
BAR In addition to their espresso and brewed beverages, Snowy Owl’s Chatham location offers cookies from Kayak Cookies, pastries from Pain D’Avignon and gluten-free vegan muffins from Cape Cod Muffins and White Lion Bakery. 483 Main St., socoffee.co/espresso-bar-in-chatham COFFEE SEASONAL
STARS Fine oceanside dining by candlelight at Chatham Bars Inn. Seasonal cuisine is inspired by Chatham’s natural surroundings and the bounty of The Chatham Bars Inn Farm. 297 Shore Road, 508-945-0096, 800-527-4884, chathambarsinn.com
AMERICAN
SWEET TOMATOES PIZZA
Neapolitan-style thin crust pizza using whole wheat flour and signature chunky tomato sauce. 790 Main St., 508-348-0200, sweettomatoescapecod.com
PIZZA SEASONAL
THE TALKATIVE PIG Chef Jeff Mitchell serves Mediterraneaninspired dishes using the freshest locally sourced ingredients. Don’t miss their signature hand-pulled pizzas. 2642 Main St., 508430-5211, thetalkativepig.com
MEDITERRANEAN
THOREAU’S A club-like bar adjacent to Twenty-Eight Atlantic, Thoreau’s offers a unique menu, an extensive wine list, and a wide selection of martinis and specialty cocktails. Wequassett Resort and Golf Club,
2173 Route 28, 508-430-3000, wequassett.com/dining AMERICAN SEASONAL
TWENTY-EIGHT ATLANTIC Chef
James Hackney’s menu at the resort’s signature restaurant celebrates native and seasonal ingredients with creative, award-winning flair. Waterfront location. Wequassett Resort and Golf Club, 2173 Route 28, 508-430-3000, wequassett.com/ dining AMERICAN SEASONAL
WEST CHATHAM GRILL
Offering fresh and delicious grilled sandwiches, including steak & cheese, chicken teriyaki and cheeseburger subs. Menu also includes a variety of salads, soups and kids’ meals. 1615 Main St., 508-945-1422, Find us on Facebook SANDWICHES
WILD GOOSE TAVERN Destination dining in the heart of downtown Chatham, “the Goose” offers local seafood and organic and gluten-free options. Enjoy lunch or dinner in their indoor dining room or outside on their new curbside patio. Chatham Wayside Inn, 512 Main St., 508945-5590, wildgoosetavern.com AMERICAN
SNOWY
COFFEE ESPRESSO
BEAUTY IN BLOOM:
For the past five years, longtime friends
Kate Formichella of Flora Chella Design and Meryl Gartside of Blue Lobster Flower Farm have collaborated on large-scale flower installations at a place or business that is important to the Cape community. Last year, the pair decorated a handmade 52-foot-garland, foraged from local greens, with dozens of flowers at the Chatham Orpheum Theater.
BY LISA CONNORS | PHOTOGRAPHY BY SUZ KARCHMER
“Is there a wedding?” “Are these real?” “What’s the occasion?” Curious passersby inquired (or hollered!) in front of the Chatham Orpheum Theater last October. The eye-catching flower installation designed by Meryl Gartside, owner of Blue Lobster Flower Farm, and Kate Formichella of Flora Chella Design, was simply a gift to the community. They spent hours decorating the handmade 52-foot garland—foraged from local greens and hung underneath the movie marquee—with Sheffield daisies, ageratum, zinnias, amaranth and 40 different varieties of dahlias.
For their annual flower displays, Formichella and Gartside use every last stem from the farm when
sales are finished and then prepare the beds for winter. “We do these end-of-season installations to give back to the community, to say thank you, show our gratitude and make a whole lot of people smile,” says Formichella. “Flowers, especially now, seem to brighten up people’s lives a bit!”
Although the Chatham Orpheum Theater is temporarily closed, the theater has recently launched the Orpheum Virtual Screening Room. Visit ChathamOrpheum.org to stream classic and current films from the safety of your home and support your local nonprofit theater at the same time. Until the theater can safely reopen, the show must go...online!
Photographer: Jared Kuzia Builder: Spencer & Company
