Ink Magazine - March 2019

March 2019

Complimentary

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www.inkct.com

Vol 15 Issue 160 2019

A guide to finer living in Connecticut & abroad.

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Features

MARCH 2019

Social Coffee Roastery A Good Cup is Just Black & White

pg. 10

The Cutting Edge of Luxury The Ultimate Cruise Experience: Celebrity “Edge”

Columns, Reviews, Events

ISSUE CONTENTS

Music Mirth & Mojo A Conversation with Melvin Seals

pg. 24

Cardinal Points Gentoo Penguin - D’Hainaut Island, Palmer Archipelago

pg. 46

The Cheesemonger Frequent Asked Questions: Part II

pg. 64

On the Vine A Taste of Sherry

pg. 66

Life on Sugar Baking with Beer: St. Patrick’s Day Style

pg. 68

Food Thoughts from Italy The Magic of Bread

pg. 70

March Events Upcoming Events in Connecticut

pg. 74

pg. 18 INK is much more than a magazine. It is an illustration of Connecticut life. A drive down winding roads past innocent looking gravel driveways.

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

Smeagull the Seagull A Love Story on the Wing

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

Ingenuity and purposeful living abounds. You really never know who you are talking to. Artisanship is second nature here; art, culture, and

pg. 28

commerce intertwine. Whether you call Connecticut home, or you’ve come to“get away from it all” one thing is for certain. You know what you love about being here. Our devotion is and always has been to capture the “Connecticut experience” one story at a time.

Denizen of the Deep Diver Jay Kane

pg. 38

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

from all of us at Ink COVER: Dusk at Gulf Beach in Milford, CT - Photo by LBSimms Photography

INK staff On a Mission: Hope for Connecticut Cancer Patients

pg. 50

Contributors:

Advertising:

Jeffery Lilly- originator/founder/publisher

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

Stephanie Sittnick - founder/publisher/sales design/account receivables Susan Cornell - editorial Alletah Ganino - editorial/photos Alison Kaufman - editorial/photos Mark Seth Lender - editorial/photos

Winvian Some Things You just Need to Experience…

pg. 58

Barbara Malinsky - editorial Rona Mann - editorial Paul Partica - The Cheesemonger John Tolmie - editorial/photos

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

Every issue is printed using 100% Soy based ink.

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

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

INK PUBLISHING, LLC 71 Maple Avenue, Old Saybrook, CT 06475 email: submissions@ink-pub.com www.inkct.com

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The Best Damn Cup of Coffee in Town!

At Social Coffee Roastery, A Good Cup is Just Black & White

by RONA MANN / Photos by Jeffery Lilly He didn’t have a choice, really.

H

ow could he when his mother sat at the foot of his bed, “every night for two weeks straight crying her eyes out.” Tom Piacenza is recalling a memory. He laughs now, but back then – during the Vietnam era – it was deadly serious.

In December of 1969 the government instituted a draft lottery based on the birth date of eligible young men. Each birth date was randomly assigned a number, the lowest numbers were among the first to be called to war. Piacenza’s number was six, and he was devastated. He had hoped to join the Marines after high school, but he did not want to go to war.

Fortunately for Tom, the war ended before he could be conscripted, but his mother’s tears did not end. “She was a good actress and had other plans for me,” Piacenza said. “My grandfather was a barber, my father was a barber. I

never wanted to be a barber at all, but my mother desperately wanted me to be a third generation barber. I had gone all through Catholic school; and in those years they taught you to respect your parents and not go against them, or it was a sin.”

both difficult to work with, and I didn’t want to be a barber.” But the good Catholic hung in...for 43 years!

So after attending barber college in Hartford, Piacenza joined his grandfather and father. “I quit at least 25 times,” he laughs. “They were

So Tom bought a bigger roaster, took some courses, did a lot of reading, and now just shy of the two year mark, he has put down his scissors

A few years before he retired, Tom saw a man on the internet roasting coffee. “I was looking for a hobby and thought that would make a great one. So I ordered a small 1.1 pound coffee roaster to see if I would like it.” He also ordered six bags of coffee beans. One day a truck pulled up in front of Piacenza’s barber shop on Water Street in Stonington Borough and took out a large palette on which the driver placed six sacks of coffee beans, each weighing between 134-155 pounds. “I panicked,” Tom said. “I had absolutely no idea what I was going to do with all those beans and only my little 1.1 pound roaster!”

Owner Tom Piacenza stands with “his baby” a Nuova Simonelli Aurelia 3 Expresso machine.

for good and is happily roasting on Water Street in the Boro in the very same location where once he cut hair and shaved beards.

After much contemplation, he named his new business Social Coffee. “It’s simple. It fits.

People come to a coffee house to gather, to talk together, to be social.”

A very black and white concept indeed, but that is exactly what you’ll find at Social Coffee.

The décor is clean, understated, and simply done in black and white. There are no kitschy posters or sayings on the wall because this is a place that is dead serious about their product.

“And it’s all about the coffee. I let the product speak for itself,” Piacenza affirms.

Social Coffee is the best coffee made from the best coffee beans grown the world over.

There’s Brazilian, Colombian, Guatemalan, Peruvian, Sumatran, Indonesian, Ethiopian, just to mention a few; and all are roasted or personally prepared, one cup at a time by Tom. Social Coffee also has fresh cookies, chocolate bars, macaroons, bagels, muffins, scones, and biscotti available. However there are no sandwiches. No soup or salads.

This place is strictly about the coffee, pure and simple, black and white. Piacenza’s house coffee is a three-bean blend, while his espresso is four-bean. All are organic, fair trade, which means

the beans are grown according to a set of strict standards worldwide.

In addition to the fresh roasted coffee and espresso, Social Coffee earns its reputation with selections like Macchiato, Latte, Doppio, Organic Cocoa, and tea.

But the former barber is not resting on his laurels, not by a long shot. “I’m 63 now, and when you start a new venture it gives you energy, keeps you young.” So Piacenza is

actively looking for more locations for Social Coffee. His blends are currently found at McQuade’s Supermarkets in Connecticut and Rhode Island, some smaller independent groceries, and he’s presently involved in ongoing negotiations with major chains. “I also wholesale to restaurants and caterers and hope to expand throughout all of New England,” Tom adds.

film once the holidays roll around later this year. Right now the working title for the film is “Holiday for Heroes,” although the Hallmark Channel might make a change in the months to come.

Social Coffee will be going from black and white to color next Christmas as the Hallmark channel recently spent a week in the Boro shooting a movie, all of which was filmed at Social Coffee. The store and the streets were festooned with holiday decorations and fake snow, and both crews and actors mingled with the locals and visitors to Social Coffee for a full week. A lot of coffee was poured, a lot of socializing accompanied the filming, and Piacenza looks forward to seeing his dream on

There’s a steady stream of customers in and out of Social Coffee seven days a week from 7AM-6PM in winter and 7AM9PM during the busy summer months. Still, with all the hours he puts in at the store, Tom is up at 3AM every day roasting the beans before he puts the key in the lock. “The bottom line is I have a passion for it. I enjoy it, and I do a darn good job of roasting.”

The good Catholic boy who listened to his mother all those years ago, honoring her wish that he become a barber is now listening to his heart, honoring the earth, the pure and simple beans it produces, and the wishes of his customers who delight in having him prepare their own special cup of coffee each day.

Let Tom pour a cup for you at Social Coffee, 117 Water Street, right in the heart of Stonington Borough.

(860) 334-2819

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Award-winning restaurants Over 50 unique boutiques Fun, family focused events

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The Cutting Edge of Luxury The Ultimate Cruise Experience: Celebrity “Edge”

by RONA MANN

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“Life is about living on the edge and enjoying the view.” ...Author unknown VACATION! Undoubtedly one of the greatest eight letter words on the planet.

There are a lot of things you can do with your vacation. You could stay home, binge watch movies, work around the house, and eat junk food. Boring!

You might plan a road trip, fight traffic, curse your GPS, wonder where the best place is to rest your head each night, and encounter nothing but fast food and waffle houses at every exit.

You could fly somewhere and be consumed with airline reservations, extra charges for baggage, extra charges for leg room, extra

charges for breathing(!), layovers, connections, hotel reservations, rental cars, and tour books, or… ...Or you could give yourself an “edge.” After all, you worked hard all year for your vacation, so maybe you want someone else to take care of the details. Maybe you want to be pampered, eat wonderful food from all over the world, have some adventure, or perhaps just relax. All this, and possibilities you haven’t even considered are part of the Celebrity experience – Celebrity Cruises.

Celebrity Cruises has been earning their name and their reputation since 1988. It was a bit of a risk to take the name “Celebrity” because it meant they had an awful lot to live up to, but that doesn’t frighten these cruise professionals who only know how to accomplish what they set out to do at the very top of their game. It challenges and empowers

them to give every single passenger on every single cruise the Celebrity treatment and the very best experience at sea of any cruise line in the business.

And now they’ve got the edge on the best vacation of your life. It’s a big, gorgeous, brand new ship called Celebrity Edge, the premiere entrant in their new Edge Class of ships that they say was “designed to leave the future behind.” Celebrity Cruises has always lived up to their name, but now they’ve raised the bar so high no other cruise line can possibly compete with delivering YOUR vacation experience.

First, some basic facts which will tell you why there’s absolutely nothing basic about this ship. Celebrity Edge, the line’s first new ship in six years, was constructed at STX shipyard in France, making its first 15 night transatlantic voyage to its new home in Hollywood, Florida

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just four months ago. Onboard was a crew of 1400 working hard to put all the finishing touches on the ship before the first guest would ever step aboard. It had to sparkle, it had to be perfect, it had to have the edge on every other ship on the seas. Celebrity’s Edge took more than four years of passion and hard work on the part of thousands of engineers, architects, artisans, designers, and crew.

Celebrity Edge boasts double occupancy accommodating 2918 passengers with 1467 staterooms and 14 decks of sheer luxury and enjoyment. Among her many highlights are outward-facing cabins fronted with wall-towall, floor to ceiling glass. Called the Edge Staterooms with Infinite Verandas the new cabins have balconies incorporated into their main area with glass walls at the end of the cabins that slide down from the ceiling at just the touch of a button. All standard-sized staterooms enjoy king-sized cashmere mattresses and bedding and in-room automation allowing guests to control everything from touch screens to lighting, shades, and temperature.

Guests on the Edge will enjoy a special paradise called Eden, the three-deck high plant-filled lounge partially encircled in a massive, curving wall of glass and offering both dining and entertainment; however the true epicenter of this magnificent ship is The Grand Plaza, a throwback to a time

when cruise ships were the very bastion of high society. The Grand Plaza spans three decks incorporating specialty restaurants, a martini bar, cafes, a nighttime entertainment venue, and

is highlighted by The Chandelier, a seven ton art installation composed of five levels of 765 blades illuminated by LED strips that change color from day to night.

There are 29 food and beverage experiences on the Edge representing culinary delights from the many and varied places to which the ship cruises. All are overseen by a Michelin trained chef and a large staff whose only job it is to satisfy their guests by going over and above at every meal. Unusual? No, it’s the only way Celebrity knows how to serve.

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So where will the Celebrity Edge take you? In its inaugural season it will alternate between sailing seven night eastern and western Caribbean cruise itineraries; and this spring, the ship will once again cross the Atlantic to offer seven to eleven night Mediterranean sailings, visiting quintessential cities including Barcelona and Rome, a cruise you will always remember, a vacation you will never forget.

But there’s even more that makes the Edge the place you’ll want to choose for your vacation. This past December when the Celebrity

Edge was formerly launched, it was named by the ship’s “godmother,” Malala Yousafzai, the youngest winner ever of the Nobel Peace Prize. It has long been a naval tradition for new ships to be sponsored by a civilian, and generally a woman, thus the name “godmother.”

Godmothers attend the ceremonial ship launch and naming ceremony where they officially bless and name the ship. Now 21 years old, Nobel Laureate Yousafzai won the prize when she was just 17 and has created the Malala Fund to enable young girls from impoverished and third world countries around the world to become educated and thus have a voice in their future. Yousafzai attained notoriety when she was targeted and nearly killed for these efforts as a teenager growing up in Pakistan, railing against those who wished to keep young women uneducated. It was an honor for Malala to be named

godmother of the Edge and led to Celebrity Cruises partnering with the Malala Fund to support and continue their ongoing mission.

Now, take a minute to seriously consider your next vacation. It’s your time, your money, the time off that you worked for all year, so chances are, you’re going to want the very most out of the experience. They say life is about living on the edge and enjoying the view, so why not choose Celebrity Edge for a travel experience that’s positively out of this world.

Celebrity guarantees you’ll enjoy the view.

Bookings are now open at: www.celebritycruises.com/edge or through your own travel agent.

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How Sweet It Is (To Get To Speak To You)

A Conversation with Melvin Seals

by Ali Kaufman

I

had the good fortune to speak with Melvin Seals right after he returned from his 5th sailing on Jam Cruise. If you have ever been to one of his shows, you are most likely already smiling, just thinking about him joyfully playing the Hammond B-3. Melvin is one of those rare human beings who is as well known for his light and love as he is for his chosen career. He has worked with many giants in the industry, but is probably best known for the 18 years he spent with the Jerry Garcia Band. In the last 22

sign of slowing down. I love how Melvin refers to this demographic as “Jerry’s kids,” and seems tickled that the long strange trip just keeps rolling on.

His journey did not start with the music of the Dead; it was Elvin Bishop that he was with when Jerry first saw Melvin. That festival in San Diego included both of them on the bill, and truth be told,

the Oasis fame. Maria’s then-boyfriend was John Kahn, bassist with Jerry for over 20 years outside of his work with the Dead. So in knowing Maria, a friendship between John and Melvin developed, leading to a phone call to see if Melvin might be available to work on something together. “As a musician, you take opportunities that come to you, so I accepted,” Melvin quipped. We can all be glad that he did, because he showed up, and that was the beginning of his relationship with the Jerry Garcia Band.

Fans might be surprised to learn that classical, jazz, blues, gospel and opera are all part of Mr. Seals repertoire as well. Some years back, he put out an album with John Kadlecik exploring other sounds, but at the time the

or so years, Melvin has kept the flame alive touring as Melvin Seals and JGB. Young audiences, now the children of the Dead Heads, seem to be just as enamored with the connection to Jerry as we were back in the day, maybe even more so. The jam scene has continued to explode in popularity and shows no

Melvin didn’t even know who Garcia was! In a very uncharacteristic move, Jerry came out from the hospitality area to check out their set.

Merle Saunders was playing with Jerry at the time and friends with both artists, so that put Melvin on Jerry’s radar. Melvin next started working with Maria Muldaur of Midnight at

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record company seemed at a loss on how to market such a diverse offering; so with no strong direction, it fell by the wayside. Fast forward to today, and I am thrilled to share that Melvin is working on a new jazz album for release this year. I also must mention the cuts he played on one of my favorite albums of 2018, Grateful Dub: A Reggae Infused Tribute to the Grateful Dead by the Roots Of Creation. So good!!!

I caught a live show late last year and asked about the current personnel which blew me away, especially the guitarist, Zach Nugent.“I’ve had studio musicians that were capable of electrifying you with their musicali-

note to readers in the East, the Capitol Theater in Port Chester, New York on March 9th is one the band, venue, and fans look forward to. The Narrows in Fall River, Massachusetts will have them on March 14th, and looking ahead to the festival season, you can catch them at Branch Fest in Newport, Maine May 30 -June 2.

Visit Melvinsealsandjgb.com for more information

ty, but to take the music to another level, you need more. You need to live it, not dial it in.”

Melvin went on to share how important connecting with the audience is to him and the experience he wants to offer. Of Zach he said, “This young man lives and breathes the essence of Jerry and what we do.” He had high praise for his singers Sunshine Becker, Lady Chi, and other members; Peter Davis Lavezzoli on drums and John Paul McLean on bass as well.

The tour continues with shows all over the map. Of particular

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All photographs of the Real “Smeagull the Seagull” by Mark Seth Lender

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Smeagull the Seagull A Love Story on the Wing

by RONA MANN / Photos by Mark Seth Lender & Illustrations by Valerie Elaine Pettis This is a love story.

When you first look at the cover, it may appear to be just a children’s book, and it is, but more than that, it is a love story with widespread demographic appeal - a story of faith, trust, and unbridled respect. It is a story you will read again and again, and one you will never forget.

The book begins with charming verse that completely draws the reader in, not only with its clever turn of phrase, but by painting a whimsical picture:

There’s a house Near a seawall Facing the shore, And that house Has a porch With a sliding glass door.

And the people who live there, Valerie and me, Stand by that door, And look toward the sea.

Because Smeagull the Seagull Knows that we know, He comes in the rain, He comes in the snow, He comes in Summer, I’m telling the truth, He comes when icicles hang from the roof!

He comes in the Spring, He comes in the Fall, He comes when it’s cloudy And there’s no sun at all.

Yes, every day At quarter past four, Smeagull the seagull Knocks on the door!

He knocks when he’s hungry, He’s hard to ignore, It’s Smeagull the Seagull, Asking for more!

But the real story here is, well, the real story.

Mark Seth Lender, a writer, broadcaster, and producer of wildlife content for PRI public radio and his wife, Valerie Elaine Pettis, a

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world renowned artist, illustrator, and designer, live on the Connecticut shoreline. They live in a house overlooking the ocean, and unlike many for whom sea and beach expanse is just acoutrement, they truly appreciate the sights, the sounds, and the wildlife that abound outside their door. They realize that the creatures under the waves and high up in the skies are the true inhabitants of the area; and they, the humans, are really just visiting.

Lender grew up in Boston and from an early age, “I had a great love of wildlife. I love all animals, although I am highly allergic to cats. It was actually my allergy to them that made me seek wildlife on a much larger level.” That he did with travel virtually all over the world, learning about polar bears and whales and every animal he could meet. His interest in writing began in high school, yet he admits, “I wasn’t very good at it. It takes a long time to get good at writing – to polish it. It took decades, but now I write. I write every day. I can’t help it or stop it, it comes from within.”

Yet this story, the story of Smeagull the Seagull, was somehow different. It came from

without. Lender felt that living right on the shoreline he had an obligation to feed migratory ducks. One day after putting out the birdseed, he noticed a wild herring seagull eating discriminately, only taking certain parts of the seed, while eschewing the others. It was clear this bird was not only highly

noticed the bird studying the glass on their sliding door. “He spent a long time checking it out,” Lender said. “He knew glass had transparency and solidity, and before long he learned to knock on the window. He doesn’t peck at it, but he knocks, just like a human.

He’s both Einstein and neurotic.”

The gull, whom Mark and Valerie began calling Smeagull, was inordinately bright.

Seagulls are, as a species, much brighter than most other birds and more intelligent than humans give them credit for. They are clever, learning and remembering behaviors, and developing sophisticated patterns of communication including an entire range of bodily movements and vocal patterns.

intelligent, but knew exactly what he wanted and wouldn’t settle for less.

Intrigued, Lender paid a visit to the local fish market and brought home fish scraps. This pleased the gull who then began eating out of his hand. Before long, Mark and Valerie

“Smeagull soon became aware of all our habits. He knew the sounds of each of our cars. He knew the kitchen was where his food came from. He taught us which foods he preferred by spitting out what he didn’t like and then looking at me like, ‘I should eat this?’ If anyone’s trained, it’s me and Valerie.”

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32 Smeagull has been visiting Mark and Valerie for about twelve years now, and Mark approximates his age at about 15, which presents a problem. “Seagulls live to about 40, so I have to be very, very careful and take very good care of myself,” laughs the middle-aged man.

Lender. “They’re in the Gulf of Mexico, in the Great Salt Lake in Utah, in Iceland; there are few places on earth without seagulls. Smeagull introduces kids early on to the value of wildlife,” says Lender, who has several degrees in anthropology and is a fierce proponent of keeping our resources pure. “We have to get industries from stripping the sea.”

has for conservation. Most of all, Smeagull himself teaches us about consistency, about permanence, about friendship, and about trust. Yet he also gives warning about the fragility of life and the need to appreciate it and preserve the moments.

About four months ago, Seahouse Press, Mark and Valerie’s company, published Smeagull the Seagull, and it has been taking off on the very wings of the title character. Available in bookstores, the Maritime Museum in New London, and on amazon.com, it has been selling out wherever it’s placed. At the moment, Valerie and Mark are having the story translated into a number of languages from Mandarin to Italian, and even anticipate a future printing in Yiddish. Seahouse Press focuses on conservation, teaching both young children and their families that animals have value: they have feelings, needs, and are precious creatures. “Gulls are everywhere,” says

Mark and Valerie want to put this book in the hands of everyone who wants one, so to make it affordable for as many people as possible, they have started a Kickstarter campaign and are presently working on an animated digital version. To find out more about this, or to contribute, go to: www.kickstarter.com and type in Smeagull the Seagull.

Look for Smeagull the Seagull at R.J. Julia in Madison, Breakwater Books in Guilford, the Maritime Museum in New London, amazon.com, or order directly from the website: www.smeagull.com

Smeagull is more than a charming little story. It’s a solid lesson for both children and adults, a kind of wakeup call to alert everyone to the responsibility each of us

Like a knock on the window. Sometimes if you answer it, you might just find someone eating out of your hand.

Find Seagull at the following fine booksellers R.J. Julia Booksellers 768 Boston Post Rd, Madison, CT 06443 | 203.245.3959 Breakwater Books 81 Whitfield St, Guilford, CT 06437 | 203.453.4141 Bank Square Books 53 W. Main St, Mystic, CT 06355 | 860.536.3795 RiverRun Bookstore 32 Daniel St, Portsmouth, NH 03801 | 603.431.2100 Jordie’s Toy Shoppe 100 Village Walk, Guilford, CT 06437 | 203.453.8560 Star Fish Market 650 Village Walk, Guilford, CT 06437 | 203.458.3474 New London Maritime Society- Custom House Maritime Museum 150 Bank St, New London, CT 06320 | 860-447-2501 Museum Store–Yale Peabody Museum of Natural History 170 Whitney Ave, New Haven, CT 0651 | 203.432-.3740 Gallery Bookshop & Bookwinkles 319 Kasten Street, Mendocino, CA 95460 | 707.937.2665 Gallery Gift Shop-Mendocino Art Center 45200 Little Lake St, Mendocino, CA 95460 | 707.937.581 Foodworks-Old Saybrook 940 Boston Post Road, Old Saybrook, CT 06475 | 860-3950770 Seacoast Science Center Odiorne Point State Park, 570 Ocean Boulevard, Rye, NH 03870 | 603.436.8043 Wild Birds Unlimited 434 Boston Post Road, Old Saybrook, CT 06475 | 860.661.5567 www.amazon.com www.smeagull.com www.marksethlender.com

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Profile by John Tolmie

I

t all began in 1972 on the shore of Lake Candlewood in western Connecticut. There stood a young man preparing his diving equipment for a plunge into the cool lake water. He and his schoolmates from the swim team had learned SCUBA diving and young Jay Kane had acquired whatever gear he could find. Though recreational SCUBA diving had been around since the 1950’s the equipment was largely scarce. Jay and his friends cut their teeth as young divers exploring the lakes in the region.

However, on this day Jay was out to make some money. He recalls, “The coolest memory of my early days was my first salvage operation. Two gentlemen had been fishing when they flipped their 18 foot canoe and lost all their fishing gear. They paid me $50 to retrieve it.”

After high school he wanted to be trained as a U.S. Navy diver but was turned down because he had trouble clearing pressure from his ears.

However, being a patriot he decided to join the Army. Jay was tight lipped about his combat service not expounding on what transpired during his time. Like many true warriors Jay

wouldn’t glorify his tour of duty. He simply stated, “I served in Panama when things weren’t going so well down there.” After being honorably discharged Jay became a corrections officer at the Bridgeport Jail. Not enjoying the

Photos above and facing page courtesy Custom House, New London

culture of the corrections industry he started moonlighting as a diver while working for local water companies. He also spent his off days in Cape Cod commercial diving and fishing. Jay recounts, “The corrections job lasted 3 years, 11 months and 21 days. Not that I was counting!” He continued, “Since I had joined the Army right out of high school, I decided that I would quit the corrections job and go to college to earn my bachelors in political science at the University of Connecticut.”

After graduating in 1982, Jay started teaching recreational Scuba diving at UConn’s various campuses. This evolved into a charter business guiding divers out to Block Island to explore its many shipwrecks. After over decade of instructing divers, Jay decided to form Shoreline Diving and opened a dive shop. Jay enjoyed a prosperous time but as the recreational diving industry started to change, he had to make a decision.

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location of reservoirs. You can’t buy water from New Haven if you live in Norwich… and they all talk because they need to help each other when they have a problem. If they required a dive team to fix an issue they would recommend me and it was literally that word-of-mouth which grew my business.”

“For years the only place to buy or service diving gear was your local dive shop. Then around 1986 mail order started killing small retail operations. I saw the early onset coming and decided to restructure my business.”

From 1986 to 1990 Jay transitioned from recreational diving to the more lucrative commercial diving.

Since college Jay had maintained relationships with local water companies that required his unique set of skills. “Water companies don’t compete with each other due to the geographic

During the early days of his burgeoning commercial business Jay started a family and wanted to be close to home. In the commercial diving industry most divers have to travel for weeks or months at a time but he found abundant work in the region. The applications of his skills would be tested over time as each job had its own unique set of obstacles. Jay found himself working on Connecticut’s river dams to ensure their structural integrity. “There are over 3,500 dams located in Connecticut. Some date as far

back as colonial times and many are from the turn of the 19th century.” He explains, “Back in the spring of 1974 we saw heavy rain and flooding throughout the state. Six dams blew out so Connecticut starting a dam safety and repair program. Today Connecticut is way ahead of other states in dam safety and Shoreline Diving has been a big part of that.”

Jay found himself working under the water in all types of public water situations, however, it was salvage diving that he found most intriguing. “The salvage work that we do, well each job is different. We’ve salvage cars, trucks, motorcycles, boats and airplanes. We’ve raised them all up from as shallow as 10 feet to a depth of 130 feet of water.

For me those jobs are the most interesting.” Over the years Jay became proficient in underwater demolition, cutting, welding and ships husbandry. He also worked on Navy nuclear submarines. Jay recounts “We were in fact the first civilian dive crew to work on the Seawolf Submarine. We dove on it right after it was delivered to the Navy from

Photo by Shoreline Diving

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Photo courtesy Custom House, New London

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Photos by John Tolmie

Electric Boat.” Commercial divers have to be able to perform all jobs underwater and on land and a diver is literally a Jack of all trades.

Jay says, “You have to know how to drill into granite, blast granite, lay concrete under water, use C4 on metal wrecks and you have to know how to rig properly if you are going to lift something off the bottom. There is a lot of planning before a dive. On the surface we fabricate everything for the underwater portion of the job. A diver needs the job to go as smoothly as possible while under water so we do as much as we can before we dive.”

Jay is also a diving historian and has amassed a collection of vintage diving gear dating back to the 19th century. In his man cave, he displays several diving helmets that sit neatly mounted on oak stands. I ask him what made him start collecting these functional pieces of art. “What other piece of equipment can be used for a hundred years and still be functional? Not many.” Jay says, “This helmet was made in the late 19th

century. I can hook it up right now and use it on a working dive. To me that’s the beauty of these helmets.” The diving helmet has evolved little over the years however one particular upgrade came about in the late 1890’s in the

form of diver communications. At the Navy base in Newport, these telephones were retrofitted into the old helmets but the Navy divers didn’t like this new feature. “While the divers worked on the bottom, surface support had no

idea what was going on. But of course topside started telling the divers what to do.” Jay chuffs, “Divers have never been really good at listening to other people.”

At the end of our time Jay takes a call.

“Sorry but I have to go. That was the Coast Guard. A boat sank over a month ago.” He chuckles, “but apparently it’s an emergency today!” It was freezing and snow was falling to the ground outside his warm upscale home. I wanted to know why after almost 50 years of diving he keeps going back to the deep. He again smiles but his piercing blue eyes look surprised at my question, “The money!” he says and laughs, “Yes the money is good. And you know it’s a job that basically you do by yourself and you become good at things because you are doing them by yourself. I’m just that type of person who is probably just good at working alone!”

For more information on the history of diving in Connecticut please visit the Custom House Maritime Museum in New London where you can see Jay lecture about diving and view his collection of helmets and gear on display for the public to enjoy.

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Photo courtesy Custom House, New London

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Spring into Art March 8 to 30, 2019 Opening Reception Friday, March 8, 5-8 pm Cora Ogden

Susan Jositas

Anne McGrory

Susan Powell Fine Art 679 Boston Post Road

Madison, CT 203 . 318 . 0616 www.susanpowellfineart.com David Dunlop

Jeanne Rosier Smith

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beaks, plump white bellies, deep blueblack along their densely feathered flippers and backs and brush-like tails.

They enter the sea to feed and return scrambling up the sheer edges of the fast ice. Then climb the steep slope, and slide and paddle along the snow covered ridge from one small contingent to another, gathered without apparent purpose.

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Not yet.

But soon...

Near the highpoint where the blue basalt is too worn at the crown for ice and snow to cling, a pair of gentoos are off by themselves. They have the look (rounded and well-fed) of an older couple married late and entering middle age. In penguin years? They probably are. In penguin heart and mind still young, proved by what they are doing here: Picking out what will be their family home.

Good Housekeeping Gentoo Penguin, D’Hainaut Island

Palmer Archipelago Photos and editorial © Mark Seth Lender The island is by itself, out in the center of an open circle of land, like the navel of a volcanic cone.

Though all the volcanoes hereabouts, just off the Antarctic Peninsula long ago burnt out, their heat extinguished. Now the warmth (too much of it) instead of rising from beneath descends from the air.

A colony of penguins still lives there. Gentoos, big pink-orange feet and bright red-orange

She lies in a depression in the rock that rounds to her shape like a bowl. He stands by, while she tests the comfort of the place. They all but close their eyes, as if the future is screened for them behind the lids. And he bows all the way down to her as she opens her mouth calling up to him, then him to her. And their beaks cross and though they do not touch, and in this way begins the making of a choice, that is no choice, but only determined by the force of something built into them. A ritual performed by rote and not by Mind? Perhaps.

But then, she climbs out.

Together they peer in.

Walk, all around the edge of the bowl looking it over.

He steps into the middle. Settles on his feet.

Climbs out. And they call to each other again bending low and crossing beaks again.

Now, her turn.

She stands inside.

It’s comfortable enough, yes, and the right size, yes, and the eggs will fit and not roll out. Their gaze explains all the considerations.

At last he looks all around surveying the view.

They close their eyes again (he likes it too) they pause, not moving now, as if to say, “Let’s take it. It works for us.”

They will stay here.

It is mutual. No question of that. And little question it was mostly up to her. All the while she was laying down she reached out, her flipper at a deliberate angle of no necessity for either balance, nor measurement, but just enough to rest upon his feet.

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Field Note:

or more literally touching the bare foot of the other of our species with whom we are in love.

The largest part of what you see in the field – or don’t - is in the timing. Trinity Island, off the northwest side of the Antarctic Peninsula is a lucky place to arrive at, an accomplishment in of itself. On Trinity’s south end is Michelson Harbor and at its center a squib of land called D’Hainaut Island, wildliferich, and home to a colony of gentoo penguins. I arrived at the beginning of breeding season, and spent time with what was probably the very first pair to pick a nest site.

It is impossible not to love penguins. Much of this is projection, I suppose, determined by their upright stance

Luck inside of luck within luck.

Gentoos do not allopreen, meaning they do not groom each other. Which in turn means, they do not touch. Where I truly had my luck was not just seeing the female’s flipper resting on her mate’s foot, but in recognizing how unusual that was.

Hence this working interpretation: what I saw was the same warming gesture as holding hands

and the rest by their apparent harmlessness, an impression compounded by awkwardness on land, this bird whose only flight is within the sea. Perhaps our very liking is what leads science to its stern determinations. That intelligence in any meaningful sense of the word is the exception, in any bird, and so we assign the greater share of what we observe in penguins to long-established genes directing small and simple brains.

But that’s not what I saw which was, penguins making an examination of the facts, leading to consent, and decision.

It blinds us sometimes, our preconceptions, that go all the way back to the beginning of our profitable hegemony over life on earth.

Mark Seth Lender is a producer for wildlife content at Living on Earth ( LOE.org ), the only program on US Public Radio exclusively dedicated to wildlife and environmental reporting.

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Photo by Jeffery Lilly

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On a Mission: Hope for Connecticut Cancer Patients

By Alletah Ganino

I

n 1986, New London, Connecticut native John Ellis was enjoying a wonderful life. He’d had a successful career in Major League Baseball playing with the New York Yankees, the Cleveland Indians, and the Texas Rangers. He was a Topps All Star Rookie in 1971 and had a signature catcher’s mitt sold in retail stores in the mid-1970s. By all accounts, John Ellis was living the life young baseball fans around the world can only dream of.

As we all know, there’s no such thing as a perfect life.

Ellis and his family were no strangers to tragedy. He lost a brother, a sister, and a sisterin-law to cancer, all in their thirties. In 1986, at the age of 38, John looked to be in perfect health but was himself diagnosed with the same cancer that took his brother: Hodgkin's lymphoma. Given his family history, Ellis had very little hope at the time of surviving his cancer. While being treated by radiation oncologist Dr. Joachim Yahalom at Memorial Sloan Kettering Cancer Center, Ellis made a promise to himself that if he survived, he would dedicate his life to helping cancer patients in his home state of Connecticut.

Ellis successfully beat his cancer and wasted no time in fulfilling his promise, starting the Connecticut Sports Foundation in 1987.

Although the foundation has grown in many ways over the past 32 years, their fundamental mission has not wavered. Funds are raised with the sole purpose of helping CT cancer patients with everyday living expenses so they

Karol Genovese, John Ellis, Jane Ellis

can focus on surviving cancer. The foundation accomplishes this by partnering with hospitals across the state in order to identify and refer patients for financial assistance. Cancer patients who qualify will receive grants to help with everything from groceries to rent or mortgage payments. When you have to spend

Yankee Legends

weeks at a time in the hospital, holding a job becomes impossible. Fighting a cancer diagnosis for you or your child is hard enough without having to also worry about losing your home or not being able to put food on the table. CCF helps ease these financial burdens so patients can devote their focus and energy to getting well.

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With a mission and a vision in place, Ellis decided to call on his baseball friends to support a charity dinner to raise funds for his new organization, the Connecticut Sports Foundation. The inaugural dinner was held at the little Groton Motor Inn in 1988. Baseball legends in attendance included Mickey Mantle, Whitey Ford, and Billy Martin and the second year, 1989, Joe DiMaggio and Yogi Berra. Each year, the annual Celebrity Dinner proved a successful fundraising event, thanks in large part to support from the New York Yankees. For the past fifteen years, the dinner has been held at Mohegan Sun where funds are raised through corporate sponsorships as well a live auction offering exclusive experiences, and a silent auction featuring incredible

memorabilia from sports, movies, music and so much more. Simply browsing the tables of auction items at the Celebrity Dinner is an experience in itself. Where else will you see an Avenger’s themed electric guitar signed by Stan Lee next to a limited edition, autographed print of Derek Jeter? By 2003, the Annual Celebrity Dinner was raising millions of dollars to support cancer patients across the state.

the purpose and promise of the organization.

The very first patient to receive a grant from CCF was a 30 year old man with brain cancer. He had a wife, a baby, and a terrible diagnosis, but showed incredible courage and positivity. Jane remembers, “He was a source of inspiration and the reason we were moving forward.” The first child to become a

Under the guidance of Ellis’s wife Jane, the organization’s President and Executive Director, the foundation continued to grow and expand in scope. Jane remembers CCF’s first grant recipients as confirming

CCF grant recipient was a very sick little boy.

John and Jane accompanied his family to Memorial Sloan Kettering Cancer Center to help them navigate and settle in and find a place to stay at the Ronald McDonald House.

That little boy is now a thriving teenager.

In 2017, CCF opened a beautiful new center in Old Saybrook, Connecticut, and changed its name to the Connecticut Cancer Foundation (CCF) to better reflect the organization’s mission. Featuring a Hall of Fame exhibit, fine art gallery, and space for speaking events, CCF’s new center signifies the Foundation’s commitment to looking to the future. On Saturday,

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Recent celebrity fundraising dinner hosted by Mohegan Sun Resort & Casino

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March 9 at 1 p.m., CCF hosts photographer Alen MacWeeney for “An Afternoon with the Artist.” Photography of Alen MacWeeney is on view now through March 26th. This sale exhibition is curated by Marsha Malinowski of Malinowski & Associates. In April, CCF debuts the speakers series “Eat Well, Live Well: Nutrition & Wellness” presented by Clinical Nutritionist Valerie Koif.

Register to enjoy monthly programs full of practical tips, great recipes, and the satisfaction of supporting not only your personal health but the efforts of the Connecticut Cancer Foundation.

Also upcoming: Hammond Isles Wealth Advisors presents “The American Dream Experience” on April 5 & 6.

CCF’s center in Old Saybrook offers donors naming opportunities through their capital campaign. The “Buy a Brick” campaign is a wonderful way to support CT cancer patients to honor or remember a loved one affected by cancer with a personalized brick.

CCF works year round to fundraise throughout the state in a variety of ways. Statewide Cycle Against Cancer events are held in partner gyms with opportunities for new gyms to join in each year. Teams sign up to raise funds and “spin” for four hours in a fun, party-like

atmosphere. CCF also partners with police departments across Connecticut for No Shave November, a month-long effort to raise cancer awareness and funds. In 2018, over 40 police departments raised more than $100,000 for cancer patients. Tri-State Tournaments teams up with CCF to manage a fall fishing tournament benefit called the Fall Frenzy.

would not be where it is today without the generosity and loyal partnership of the Mohegan Tribe and Mohegan Sun. Invaluable support from Pasta Vita, Starion Energy, and far too many others to list have provided the core funding on which CCF relies. CCF is the beneficiary of Enterprise Builder’s Golf Tournament with funds raised to benefit Connecticut Veterans battling cancer.

To date, CCF has helped more than 7,000 Connecticut cancer patients with over $6 million dollars in grants. Since 1992, CCF has donated more than $2 million to cancer research at Memorial Sloan Kettering Cancer Center under the direction of Dr. Joachim Yahalom, the same doctor who saved John Ellis’s life. After more than thirty years, the Connecticut Cancer Foundation is more focused than ever on continuing its’ mission far into the future as Jane notes, “The John Ellis, Mickey Mantle, Whitey Ford, Billy Martin, unknown mission and purpose of the Jane Ellis credits CCF’s dedicated Board of foundation are more relevant today than ever Directors, along with many sponsors and before as the cost of living continues to donors over the past 32 years, for the organiza- increase and CT cancer patients need us now tion’s continued success and growth. The more than ever.” support from businesses throughout Connecticut helps to further CCF’s mission and Please visit www.ctcancerfoundation.org to let Connecticut canallows them to assist more cancer patients each cer patients know they are not alone in their battle against this relentless disease by making a donation. year. Jane acknowledges that the foundation

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Photo by Susan Cornell

Photo by Caryn B. Davis

Winvian

Some Things You just Need to Experience…

By Susan Cornell Just under a decade ago, this armchair traveler clicked on the old Travel Channel series Extreme Mind Blowing Hotels when a Connecticut destination popped on the screen.

A cottage with a fully restored 1968 Sikorsky Sea King Pelican HH3F rescue helicopter? A secret society cottage? A lighthouse? A beaver lodge? A library? A greenhouse? Eighteen unique, themed resort cottages including a treehouse.

Winvian Farm is a luxury resort like no other, hidden away on 113 acres in Litchfield Hills, down a long rural road where one really

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wouldn’t expect much except...rural. Around the resort are woods, lakes, open countryside – wonderful for hiking, snowshoeing, leaf peeping, hitting the wineries, antiquing, and celeb seeking (Litchfield has been called the “Beverly Hills of the East”). Two thirds of Winvian borders a wildlife sanctuary. On site is five star farm-to-table dining, a luxury spa, organic gardens, and a swimming pool in a green meadow.

Accommodations are in any one of 18 individual, whimsical, and very private cottages, as well as in a 1775 manor, the original estate built on the land. What’s amazing is that 15 different architects designed the cottages. What they do have in common, however, is that each has a private porch, a fireplace or two, wet bar, extra large whirlpool bathtub, walk-in steam shower, and radiant floor heating.

Dinner is served in the main farmhouse. The French inspired food comes from chef Chris Eddy, who worked with both Daniel Boulud and Alain Ducasse. It’s good, seasonal, simple food, much of which comes from Winvian’s private garden. In fact, Winvian is the New England’s only luxury resort with a working farm onsite.

Across the road the sign reads “Vineyard” as the property once was a vineyard; today, however, it is now the farm where during warm seasons fresh items are picked every day.

Fortunately there are many vineyards within a few miles of Winvian. And just as fortunately, the wine cellar is packed – that is, curated with 500 labels from 37 regions and 13 countries.

If you stay on a Monday night, for example, you’ll be served the “Chef’s Set Menu” (kind of a Chef’s Surprise), which consists of five courses, none of which are terribly large: for example, Winvian Beet Salad with pecans and fresh herbs; Hand Rolled Spaghetti with razor clams and garlic; Striped Bass with cold grown spinach and Meyer lemon; Braised Short Rib with Beluga lentil ragout; and Milk Chocolate Namelaka, a chocolate cake with pineapple ice cream.

Photos by Caryn B. Davis

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Photo by Caryn B. Davis

Photo by Caryn B. Davis

Photo by Caryn B. Davis

Photo courtesy Winvian

Photo by Susan Cornell

Photo courtesy Winvian

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Photo by Caryn B. Davis

Even the history of this place is a bit off the wall. In 1775, Dr. Seth Bird, an eccentric physician known for bringing a coffin on house calls, built the original home. In 1948, the Smith family bought the Bird estate and named it Win-Vian, a combination of the first names of Winthrop Smith and his wife Vivian.

They raised their son, fruits and vegetables, and livestock. Today the spa is located where pigpens once were and offers, ironically, a mud treatment. When Win died, Vivian married Charles McVay, captain of the USS Indianapolis, whose story is in the book “In Harm’s Way.” Vivian passed in 1998, and Winvian Farm passed to her son’s family. The family brain-

stormed how to preserve the property, which eventually led to the resort idea.

including the most recent 2017 Condé Nast Traveler Readers’ Choice Award.

Maggie Smith, who married Winthrop and Vivian’s son, Win, owns the property. She and Win started the Winvian project together but divorced a couple of years into the planning. (Maggie Smith kept the name as Smith is her maiden name). Along with Winvian, she runs the Pitcher Inn in Warren, Vermont with her daughter, Heather. It was in 2007 that she reopened the property as a “destination getaway” with the newly built cottages; and soon thereafter, Winvian was featured on Extreme Mind Blowing Hotels. Since that time, Winvian has received many awards,

“Winvian Farm’s genesis dates back to the late 1940s when my children’s paternal grandparents, Winthrop and Vivian Smith, purchased the 113-acre farm and renamed it Winvian. My children grew up visiting Grandma Vivian and have many fond memories of life on the farm,” Maggie explains adding, “Happily for me, my oldest daughter, Heather, (Managing Director) and my oldest son, Win, (formerly Director of Sales & Marketing) have both been integral members of the Winvian Farm Team.”

Maggie says, “I fell in love with Winvian as a teenager, and after Grandma Vivian died, I felt

Photos by Caryn B. Davis

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Photo courtesy Winvian

Photo courtesy Winvian

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Photo courtesy Winvian

it was important to preserve the property and honor the Smiths’ legacy. Using the template from my hotel property in Vermont, the Pitcher Inn, Heather and I decided to site and build individual cottages on the Farm for guests to enjoy. Fifteen architects were hired to design the eighteen accommodations and Spa. The main homestead, the Seth Bird House which was built in 1775, was historically restored and provides a suite of guest rooms and intimate dining spaces.”

will be on the website as well as through the concierge who will reach out to guests once activities are established. Heather notes, “A wine tasting will most likely have an additional fee, but other new activities, such as movies on the lawn, most likely will not.”

According to Heather, the immediate future holds promise of building more and more programming for guests. “We hired a concierge to build different types of events from a yoga retreat, to author visits, to essential oils, health and well being,” she said.

Currently, Winvian offers wine tasting courses and Photo courtesy Winvian pairings. Heather explains, “So, a guest can request that all wines be While one can certainly opt to simply enjoy paired with the generalized menu. Or, if they’d the peace and privacy, for the more adventurous, like to sit down with the sommelier and have Winvian offers everything from biking and more of a one-on-one course, we can do that.” canoeing to hot air ballooning and snowWinvian expects to have more wine education shoeing. And, for the truly gutsy woman, programming in place soon. This information there’s the new Women at the Wheel Driving

Experience at the nationally renowned racetrack Lime Rock Park.

“Our mission for this program with Lime Rock Park is to present women with the opportunity to learn to empower their lives through learning one of the most challenging sports in the world,” Heather says. “Truly one of control that will help lead to selfempowerment and determination in other aspects of life and making it an equal world for women.”

Maggie sums up Winvian succinctly.

“We can describe it until we’re blue in the face, but you need to experience it.” She calls Winvian “one of the loves in my life.”

There are 18 cottages, themed around places and things that tie into Connecticut. Rates range from $695-$1,499, plus tax and service charge.

Phone: 860.567.9600 www.winvian.com Winvian 155 Alain White Road, Morris, Connecticut

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The

Cheesemonger Paul Partica, The Cheese Shop, Centerbrook CT

Frequent Asked Questions: Part II

I n my February column, I addressed several questions that are frequently asked when customers visit the shop. Those questions pertained to the dietary topics of low-fat, low-salt and lactosefree cheeses. In this column, I answer several more questions that are often asked. My answers are based on information and experience gathered over fifty-one years in the specialty food business, and they are the opinion of the Cheese Shop.

Are there any vegan cheeses available at your shop?

Since we are a Cheese Shop, we carry natural cheeses that are – by definition – made from milk. That said, vegan cheeses are not actually cheese, but a non-dairy alternative that can be soy- or nut-based. Although you may enjoy the taste of non-dairy cheese, these products do not offer the authentic taste or texture of real cheese. In addition, they are nutritionally different.

My recommendation is to eat these cheese alternatives if they taste good to you, not simply because they represent a mock version of cheese.

When does stinky become bad?

This is a fun topic. Some cheeses have little or no aroma. I store others (such as Stinking Bishop from England) double-wrapped and behind closed doors in the walk-in cooler. I may or may not also keep a clothespin handy for my nose when it comes time to open the cheese.

All kidding aside, many cheeses are designed to be – let’s say – aromatic. The washed-rind family of cheeses are known to be particularly sharp to the nose. Unlike soft-ripening cheeses that contain a white bloomy mold on them, these cheeses are washed

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with a different kind of mold. They are then allowed to ripen in a moist room where a rind is allowed to develop. As a general rule, these orange-hued cheeses are more pungent and stronger in flavor.

Examples of washed-rind cheeses include Chaumes, Epoisses, Livarot, French Munster, Grayson, Pont Le’Veque, Limburger, and the aforementioned Stinking Bishop.

Fortunately, a cheese will become more noticeably odiferous before starting to turn. So, if you can handle the odor, that cheese is probably still fine to eat. Even soft-ripening cheeses that ammoniate with age will become less desirable before they become bad or unsafe to eat.

Is it okay to eat moldy cheese?

Cheese mold is generally not harmful. It is often found on cheese that has been exposed to the air too long or that has sat around for too much time. If a cheese has been pre-cut for too much time before it has been sold, it can turn moldy. This type of mold is not the kind that ripens an aged cheese enjoyably; it is simply moldy cheese. Your wedge of cheese should always be cut fresh at time of purchase to allow for the best shelf-life at home.

Should you have a piece of cheese at home that eventually molds, it’s ok to cut off, scrape off, or even wash the mold off to eliminate it, just leave blue cheese alone. The main exception to mold on cheese is fresh cheese such as ricotta or sour cream, etc.

These cheeses are not ripening cheeses and have not been able to develop good bacteria to ward off the bad.

What is the best way to store cheese?

Have you ever opened a wedge of cheese, cut a piece off, then rolled the remaining cheese back into the same wrap and returned it to the fridge? Then, have you ever re-opened that same piece, only to find it dried out, and possibly even moldy?

The common assumption from this scenario is to assume you have bought an old or overripe piece of cheese. But more than likely, your wrap job was the culprit.

It is very important to protect your perishable investment, so let’s discuss the best ways to do that.

One method involves a new cheese paper on the market that is designed to help keep cheese properly. The theory is that these new papers allow for an oxygen exchange that lets cheese breathe within the paper. These qualities are especially important in the case of soft-ripening Brie-style cheeses, as the paper allows good white mold growth to continue to ripen those types of cheeses.

The second, most commonly-used method for cheese storage is some sort of plastic cling wrap, such as Saran. The main difference between cheese paper and plastic wrap is that the latter maintains all moisture, without the exchange of oxygen.

Although marketing might have us using only this new cheese paper, I have to say that when used properly, I have often found better results with plastic wrap over the years. The key to using plastic wrap is to replace the wrap each and every time the cheese is opened. Plastic wrap only clings properly the first time, so subsequent uses will not ensure the same amount of air tightness. The absence of air tightness can allow cheese to dry and mold. In addition, any surface mold that might be present on a cheese before cutting can be re-introduced to the newly-cut surface.

In my opinion, the practice of storing cheese in a “cave-like” condition can be important – not only when a cheese is first made, but during its normal aging period. At this time, the cheese wheel has not yet been cut. The cheese retains its own natural rind, offering superior protection from drying.

Once a cheese is cut and ready for consumption, different conditions ensue. The cut cheese, now void of its rind, has new surfaces that are exposed. Its natural moisture barrier has been removed. At this point, it becomes more necessary to protect the cheese from drying.

In addition, once you cut a soft-ripening Brie-style cheese and expose the new surface to air, that cheese will no longer continue to ripen. Prevention of moisture loss is now more important than continuing the ripening process. If you purchase a whole wheel of cheese, or a cheese with a lot of natural rind, cheese paper might work best. However, if the cheese has been cut, with little rind remaining, then I have found plastic wrap to work best.

I recommend that you buy only what you will use within a couple weeks, and also that you buy your cheese fresh-cut to order. Don’t panic, however. Buying cheese the day before you intend to use it is not necessary, as long as the above steps are taken. To avoid holiday lines, you can safely purchase cheese a week early with no problem.

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

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

A Taste of Sherry The great country of Spain produces one of the finest fortified wines, called Sherry. These wines are made from white grapes.

Palomino is the grape mostly used as it develops into a bone dry wine. Moscatel is the grape used for some of the sweeter sherries.

Southern Spain is the area for producing these spectacular fortified wines. Andalucía is the most important area in southern Spain which includes three towns: Sanlŭcar de Barrameda, Puerta de Santa Maria are on the cost and more inland is Jerez de la Frontera.

These vineyards grow grapes in sandy soils, with components of clay.

During the growing season the temperatures are around 80 but can reach into the 90’s. After the Palomino grape is picked it then goes through the same process as any white wine made from Spain. Where the process changes is after a year. The wine then gets fortified with pure alcohol as to raise the alcohol content to 14.5 percent. This in turns stabilizes the wine and provides nutrients for the yeast called Flor. Flor is yeast that feeds on the sugar of the

grapes which helps in the making of Fino wines, a very dry sherry.

When the yeast doesn’t break down the sugars it will be used for Oloroso style sherries.

The wine is made to be consistent through the years due to the Solera system. The Solera method is used in storing sherries in barrels that are stacked four to five high. The wine is then slowly blended with older wine and newer wine from the top barrel down to the bottom barrel, which is where the final product is taken from, hence maintaining consistent flavor. The wine from the second layer of the barrels is replaced with new wine and so on down to the lower barrels. None of the barrels are completely filled.

There are several styles of Sherries that range from dry to sweet.

Fino is the lightest in color and the driest coming from the town of Jerzez. Manzanilla is the most delicate sherry which comes from the town of Sanlucar de Barrameda. Like Fino this light style

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sherry has a slight nuttiness to it and is bone dry. Fino Amontillado is wine that has been aged over five years and the Flor or ‘active yeast’ has died, which oxidizes the wine to a pale almond color.

When the wine is aged for more than tens year it develops a darker color. The wine also develops a softer rich taste without losing its dryness.

There are also producers that keep some separate from the Solera system to produce vintage Sherry. Oloroso wine is aged more than ten years in the Solera System producing more intense flavors while keeping its dryness. Oloroso’s are also blended with Pedro Ximenez which develops into a sweeter style wine also known as cream sherry. Mocatel wines are sweeter. They keep their sweetness by fortifying them through mentation.

Some of the big producers: Emilio Lustau has been around since 1896 and produces a wide variety of sherries from bone dry to intensely rich and slightly sweet. Gonzalez Byass is another vineyard

that has been producing wine since1835. Hidalgo-La Gitana is a family owned winery for over 200 years. They produce one of the best Manzanilla Sherries. There is quite a difference in taste then regular white wine. Sherry has a light nuttiness and hints of celery and most are very dry. The intense flavors also make it for a great cooking wine. Sherry is a versatile wine with its many different styles and can be paired with many dishes including, dessert.

However, many people like to use sherry as an after dinner cocktail.

Cheers!

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

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

Baking with Beer: St. Patrick's Day style The end of winter is approaching and thank goodness we have St. Patrick’s Day to look forward to get us through the dullness of March.

Between all the parades and celebrations throughout the state – we have plenty of opportunities to celebrate with our award winning, all-time best seller, and O.G. cupcake flavor, IRISH CAR BOMB. A namesake of the classic cocktail, it is baked, stuffed, and frosted with boozy deliciousness.

Doesn’t get much better than that. We’ll break it down for you into cake, filling, and frosting if you want to try it at home.

CAKE: the base of this delectable dessert is a chocolate Guinness cupcake.

Sub out Guinness Irish Stout for water in your recipe and your cake will have balanced richness without being overwhelmingly sweet. And the beer allows the cake to puff up more than a normal cupcake – creating a lighter than air density.

FILLING: stuffing your chocolate Guinness cupcake with a Jameson chocolate ganache filling makes for a kicked up ooey, gooey center. While making your ganache with chocolate and heavy cream, add in a pour of Jameson Irish Whiskey. The heavier the hand, the boozier the taste - pour up to your preference.

FROSTING: what’s better than a cream cheese frosting…a Bailey’s cream cheese frosting, of course. Mix up your traditional cream cheese buttercream and add in a pour of Bailey’s dependent on your batch size. Start off slow, if you add too much your frosting may get loose and runny making it difficult to top the cupcake. A little goes a long way.

If you’re too busy celebrating to experiment with a recipe, we will be stocked up for you on Irish Car Bombs and other festive flavors for the whole month of March. Find us at our bakery on Main Street in Middletown or if you are in the Southeastern part of the state you’re in luck because we’ll be opening a storefront at 60 Bank Street in New London early March! We can’t wait to be a part of the amazing community and we already feel so welcomed - looking forward to seeing you all and getting you those Irish Car Bombs soon!

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

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Written and Photos by Bob Zemmel, Owner of Alforno Trattoria

The Magic of Bread At Alforno we bake bread 361 days a year. The exceptions are the four holidays when we are closed. The loaves that we serve on Monday were actually started on the previous Saturday. It is a three-day process with long fermentation periods with at least two overnights.

This method yields great, deeply flavored crusty artisanal bread.

But there is a shorter method that was taught to me by Charlie Van Over, our bread expert in Chester and author of “The Best Bread Ever,” available from Amazon or your local bookseller.

FOR TOOLS, ALL yOu Need ARe: • A food processor with a good motor.

• An instant read thermometer, about $6.00.

• A baking stone or a few half fire bricks to line your oven rack to create a hearth effect. Half thickness fire bricks are available at Westbrook Block’s retail division on Spencer Plain Road, Westbrook, CT or any masonry yard.

• A plastic spray bottle to spritz water into the oven to create steam at the start of the bake.

INgRedIeNTS FOR BeST BegINNeR ReSuLTS ARe: • A bag of King Arthur, Sir Lancelot, high gluten flour. You can use any flour, but this KA product yields the best crust and allows for the widest range of mistakes in technique. This is not the same as KA Bread Flour in the market. Sir Lancelot has a 14.2% gluten content which gives your final loaf a better web structure and, more importantly, is more forgiving in the range of time of your final proof. BTW, proof is bread baker talk for “rising.”

• A bag of SAF Instant Red Label Yeast is also foolproof. A 500-gram bag, which costs $5.95, will last a home baker a year if stored in the fridge. No messing around trying to see if the yeast is alive.

• Salt. Any kind will do. We use Diamond Crystal flake salt which gives excellent flavor with less sodium content.

Except for the food processor, everything is available on King Arthur’s website, www.KingArthurFlour.com, or at your local supermarket.

room temp, and then into the preheated 475-degree oven, a few spritzes of water around the oven and that’s it!

Bake until the internal temperature of the bread reads 210 degrees and the crust has a dark brown color. Don’t think of it as burnt. The deep color adds to the flavor. Resist the temptation to cut and eat the bread hot. Allow the bread to rest until cool. This is one bread that tastes best at room temperature.

INgRedIeNTS ANd PROCeduRe FOR ONe LOAF: 2 level cups (about 10 ounces or about 300 grams) of flour 1 teaspoon (5 grams) SAF Instant yeast 1.5 teaspoons (7.5 grams) salt 1.5 cups (13 fluid ounces or 200 grams) of cool water Mix the dry ingredients in the food processor bowl for 5 seconds or 10 pulses.

With the processor on continuously, slowly add the water and process until a ball forms. Continue for another 20-30 seconds.

Don’t worry if the dough ball is sticky. This is good.

Put the dough ball into any covered container that will allow it to triple in size over the next 4-6 hours.

At this point you can store the dough ball in the fridge overnight for extra flavor or convenience. We call this “retardation” in bread talk.

On bake day: Preheat the oven to 475 degrees with the stone or bricks on your oven rack.

Remove the dough ball, using a little flour on your hands and work surface if necessary. Sprinkle a little flour on the top surface of the dough ball and create a few slashes of your own design on the top. These slashes in addition to being decorative help to create “oven lift” or a rapid rise in the hot oven.

Spritz the oven to create steam. Slide the bread onto the stone.

Bake for 15 minutes and rotate the bread in the oven. Continue another 15-20 minutes or until the internal temperature reads 210 degrees and the crust is mahogany brown.

Remove and cool on a wire rack if you have one.

Check online ratings for a good food processor. Cuisinart created the market in America, but many companies have caught up and produce good moderately priced machines.

Charlie’s method takes about five minutes of working time (including clean up), a long rest period to allow the dough to proof, or ferment; a little rounding into a ball; another shorter proof, this time about 30-45 minutes at

Alforno Trattoria • Bar • Pizza 1654 Boston Post Road, Old Saybrook, CT 860-399-4166 | www.Alforno.net

MARCH EVENTS

72 Month of March - essex March events at Scotch Plains Tavern

Month of March- Westbrook March events at Waters edge Resort & Spa Saturday, 3/2/19 – Cabaret Style dinner Show: A Tribute to Fleetwood Mac. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Saturday, 3/9/19 – Cabaret Style dinner Show: A Tribute to The Doobie Brothers. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Saturday, 3/16/19 – Cabaret Style dinner Show: A Tribute to Tower of Power. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Saturday, 3/23/19 – Cabaret Style dinner Show: A Tribute to Elvis Presley. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

Friday, 3/29/19 – Cabaret Style dinner Show: A Tribute to Eric Clapton. 6pm-10pm. $49++ Tickets available online or by calling the front desk 860-399-5901.

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

March 1- 8 Westbrook An art exhibition featuring works by members of gallery One at the Valentine H. Zahn Community gallery at Middlesex Health Shoreline Medical Center. The Gallery is open during regular business hours and is located at 250 Flat Rock Place, Westbrook, CT. For more information, contact Middlesex Health at 860-358-4065 or zahngallery@gmail.com.

St. Patrick’s day Weekend, Saturday 3/16 & Sunday, 3/17: Dining specials, including Corned Beef and Cabbage, plus drink specials including Irish Mudslide, Shamrock Martini and $5 Guinness drafts all day long.

Live music Saturday night by The Bernadette’s and Sunday afternoon enjoy Nosmo Kings playing a mix of Irish tunes and 50’s, 60's and 70's rock.

March Madness: $3 Bud light drafts during any March Madness tournament game.

Live Music: Friday, 3/1 – Le’Mixx 8pm Saturday, 3/2 – Rock Bottom 8pm Friday, 3/8 – Sin Sisters 8pm Saturday, 3/9 – Neighborhood Watch Band 8pm Friday, 3/15 – Leaf Jumpers 8pm Saturday, 3/16 – The Bernadette’s 8pm St. Patrick’s Day, Sunday, 3/17 – Nosmo Kings 3–7pm Friday, 3/22 – Mass-Conn-Fusion 8pm Saturday, 3/23d – Crazy Ants 8pm Friday, 3/29 – Green Hill 8pm Saturday, 3/30 – Michael Cleary Band 8pm Repeat events: Mondays: Half-Price Wine Bottles from 5pm – close Tuesdays: Taco Tuesday from 5pm – close Wednesdays: Live Music from 5:30pm – 8:30pm Thursdays: Ladies Nite with Drink & Happy Hour Specials from 3pm – close Fridays: Prime Rib from 5pm – close & Live Music from 8pm – 12am Saturdays: Live Music from 8pm – 12am Sundays: Brunch from 11:30am – 3:00pm & Live Music 3pm – 6pm Scotch Plains Tavern, 124 Westbrook Road, Essex CT Call 860.662.4032 or visit scotchplainstavern.com

March 1-18 essex 2019 Winter Wildlife eagle Cruises. Come beat the winter doldrums and cabin fever! Bring your family and friends to enjoy the winter and to experience the beauty and solitude of the Connecticut River this special time of year. There is minimal human activity, and with no leaves on the trees, our wildlife viewing won't get any better. Join us on this two hour “on-thewater” cruise to search for eagles and other winter wildlife. We will have Naturalists on board to narrate and make sure you don’t miss a thing! RiverQuest has a heated cabin, but we suggest that you dress in warm layers since the best views will be from the open decks.

Don’t forget your camera and binoculars! No binoculars? No worries, we have plenty on board for you to borrow! We will also provide complimentary coffee and tea. Sat. & Sun. cruises (March 1-17): departs 9 a.m., 11:30 a.m., 2 p.m. Fri. cruises (March 1- 15): departs 10 a.m., 12:30 p.m. (860) 662-0577 Departs from the Connecticut River Museum, 67 Main St. Essex, CT 06426

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Sunday, March 10th New Haven St. Patrick’s day Parade: Join us after the downtown festivities and enjoy live music 4-7 pm with The Muddy Rudders – rock and roll like you remember!

Sunday, March 17th St. Patrick’s day: The Ultimate Shoreline Party TWO BANDS – DRINK SPECIALS – GIVEAWAYS Shoreline Connection 1-4 pm Irish Rubber Band 6-9 pm Sunday, March 31 Rickie Miller and Tony dioguardi duo: Live music 1-4 pm with our "Build Your Own" Bloody Mary Bar. RePeAT eVeNTS: Monday Nights - 7 pm Trivia Night with $2 Bud drafts and Free Wings Thursday Nights – Ladies’ Night $6 Martinis and Apps at the bar Friday Nights - $2 Bud Light bottles and Free Wings Sunday Fundays – Bloody Mary Bar and Live Music 1-4 pm Lennys 205 South Montowese St (Rt. 146) Branford, CT 06405 www.lennysnow.com 203-488-1500 March 3 Middletown Wadsworth Mansion Wedding Show. The Wedding Show has been designed to inspire brides plan their special day.

There will be a variety of vendors, each of whom have worked at Long Hill and are familiar with designing unique weddings in the historical building. There will be caterers, florists, photographers, rental companies, wedding cake bakers, as well as vendors who specialize in party favors and invitations, make-up, and hotel accommodations in the area. Sunday 11:00AM – 3:00PM, $10 per person at the door.

421 Wadsworth Street, Middletown, CT 06457 Email: events@wadsworthmansion.com 860.347.1064 March 8 through April 19 Old Lyme The Lyme Art Association presents its annual Four Acts show.

Each room of the gallery has a different theme: Hip to be Square (works with a square format), Out of Town (featuring works about artists’ travels), Animal Kingdom, and Explorations (abstract or exploratory works). The Four Acts opening reception is Sunday, March 17, from 2:00 to 4:00 pm. On Saturday, April 6, from 10am – 3pm, the Lyme Art Association hosts the Third Annual Art Supply Expo; a marketplace of high-quality supplies and materials for artists. This event is free and open to the public. From April 26 through June 7, the Lyme Art Association presents the Elected Artists Exhibition, with works by the most accomplished artists of the Association, as well as an exhibition of work from the Connecticut Watercolor Society. The Lyme Art Association is open Wednesday through Sunday, from 10 am – 5 pm, and by appointment. The Lyme Art Association 90 Lyme Street in Old Lyme,(860) 434-7802 for more information or visit lymeartassociation.org.

March 14 deep River Beer Making & Traditional Irish Cooking in the Riverview Room at the Lace Factory! Thursday, March 14th 2019 / 6-8:30PM. Learn how to make and brew your own beer while enjoying some Irish favorites! This class is BYOB (so feel free to bring your libation of choice to sip on during this fun evening) and includes a beer brewing presentation & workshop with a featured home brewed beer tasting; along with hands on cooking (and eating) Irish classics guided by Andrea Isaacs, owner of Cloud Nine Catering and the Lace Factory, along with her fun and talented team! Perfect for a date night or group gathering just in time for St. Paddy’s Day! *Reservations Required, as space is limited* $60pp, plus tax PH: (860)526.4445 / www.thelacefactory.com / 161 River St. Deep River, CT March 16 & 30 Salem Learn Coil Building in Clay! The first session in an introduction to coil rolling and hand building. You will learn how to roll clay coils and build your own bowl, vase, or sculpture.

All pieces will be bisquefired to prepare them for glazing. The second session is an introduction to glazing.

You will learn about the glazing process, choose your glaze color(s) and glaze your piece for its final firing. 6-9pm each evening. Class Fee: $65.

The Red House, 22 Darling Road, Salem. Visit salemredhouse.com for more info.

(860) 608-6526.

MARCH EVENTS

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

March 9 - April 30 Clinton "Capturing Color!" Is opening March 9th at Cindy Steven's Fine Art! Roxanne Steed, of Mystic, will join Cindy Stevens for "Capturing Color!" ... a burst of color and positive energy after a long winter. The opening reception will be Saturday March 9th from 5-8 pm. at Cindy Steven's Fine Art, 30 East Main Street, in Clinton.

Refreshments will be served. Roxanne's paintings of abstract expressionism are beautiful, colorful and emotional. She will be showing representational pieces as well. Cindy has new vibrant landscape and floral paintings. The show runs through April. Roxanne will also be doing an abstract flower painting workshop in the studio March 30th. Contact the gallery for studio hours and workshop information. Call Cindy at 860-304-1666, www.cindystevensfineart.com, or check out the studio Facebook page.

MARCH EVENTS

74 March 18-19 Salem Create a luxurious one-ofa-kind Nuno Felted Neck Warmer! Scarf incorporates Merino wool with 100% silk and embellishments of sheep locks, texture and luster fibers such as bamboo, Angelina fibers, silk hankies, etc. Finished size is approx.

26-28”. No previous felting experience needed but it does require hands-on use of a palm washboard and hand rolling. Day one is design and layout, and day two is wet felting. The result is an artistic, unique scarf that will bring excitement and compliments whenever you wear it! 6-9pm each evening, class limited to 6 participants. Class Fee: $105. The Red House, 22 Darling Road, Salem. Visit salemredhouse.com for more info. (860) 608-6526.

March 20 - April 7 Ivoryton Burt & Me. If you fell in love to the music of Burt Bacharach, then you won’t want to miss this nostalgic romantic musical comedy.

Joe and Lacey were high school sweethearts who drifted apart when they attended different colleges after graduation. Years later, their paths cross again as Joe devises a clever plan to win Lacey back… with the help of one Burt Bacharach. Featuring the classics: “What the World Needs Now,” “Walk On By,” “I Say A Little Prayer,” and many more. Email: info@ivorytonplayhouse.org Theatre Address: 103 Main Street Ivoryton, CT 06442 Box Office Phone: 860.767.7318 March 21 – May 17 Open call exhibit “Local Vision IV” at the Valentine H. Zahn Community gallery at Middlesex Hospital Shoreline Medical Center. The exhibition features selected works by pastel artists from throughout Connecticut. The works were chosen through an open call, curatorial process and is curated by Jan Ayer. Meet the artists at a reception on Thursday, March 21 from 6 – 8 p.m. The Gallery is open during regular business hours and is located at 250 Flat Rock Place, Westbrook, CT. For more information, contact Middlesex Health at 860-358-4065 or zahngallery@gmail.com.

March 22 guilford Meet the Artist Soiree features “THe TWO JeFFReyS” New works by renowned shoreline artists Jeffrey Sabol, ASMA specializing in maritime art with representation from Maine to Florida; and Jeffrey Suraci, master of photorealism, depicts CT shoreline scenes with amazing detail. Also currently exhibiting recent works in oil, watercolor, photography, pottery, glass and jewelry by our eclectic and distinguished family of talented gallery artists and artisans. Friday, March 22 5-8 PM Light refreshments served. This event is free and open to the public. The Bird Nest • 25 WATER STREET • GUILFORD, CT 06437 • 203.689.5745 • art@thebirdnestsalon.com Contact: Lisa Fatone, Gallery Director 203-689-5745 March 24 - Middletown Friends of Long Hill Tea. Guests at the Wadsworth Mansion will be treated to a three course tea menu prepared by Kim’s Cottage Confections and estate tea from The Green Room in the East and West ballrooms, where Clarence and Katharine Wadsworth frequently hosted their own lavish parties. Each table will be personally set and decorated by members of the Friends of Long Hill. Invited vendors will be selling unique items in the loggia.

Sunday 1:00PM – 4:00PM, $35 per person. Seating is limited; reservations can be made by contacting the Wadsworth Mansion at Long Hill Estate, at 860-347-1064. Checks should be made payable to Friends of Long Hill and sent to 421 Wadsworth Street, Middletown, CT 06457.

March 14, 15, 16 & 23-April 20 New London Hygienic Art galleries Calling all artists. The Crossing Juried Exhibition is open to all themes and we hope to receive artists best and most recent work. It is also an opportunity for new artists from across other bridges to get involved with the new exciting things happening at the Hygienic Art Galleries and in downtown New London. Cash prizes awarded to the top 3 selected works.

Drop off: March 14, 15, 16 from 12-7pm Submission fees: $15 for one piece, $25 for two, $30 for three Crossing Juried Show Opening reception: Sat, March 23, 5:30pm – 8pm Show runs from March 23April 20, 2019 Gallery hours- Tues. - Fri. 12- 7 pm Sat. 11 am-7 pm Sun. 12-4pm Hygienic Art Galleries 79 Bank St. New London Check out all our upcoming events and exhibitions on Facebook at Hygienicart and on our website at http://www.hygienic.org

The Shoreline’s Premier Entertainment Destination

Cabaret Style Tribute Shows

Reception: 6pm | Dinner Show: 7pm

Saturday, March 9

Saturday, March 16

$49.00++

Saturday, March 23

Tower of Power

Doobie Others

Eric Clapton

Elvis

The Doobie Brothers Performed by

Friday, March 29

Performed by

Performed by

Performed by

On the Serious Side

Robert Black

Journeyman

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