From skin discoloration to crepey, saggy skin, too much sun exposure causes premature aging. There are remarkable scientific innovations in the world of cosmetic dermatology to help reverse UV skin damage. Laser, light and chemical treatments range in downtime, but all are dramatically effective in results.
Book a consultation with our team of Board Certified Dermatologists to discuss the best treatment options for your skin.
With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages around town. We had the pleasure of sitting down with award-winning restaurateur K Dong and his business partner, Chef Steven Chen, MOLI. The newest hot spot restaurant to hit Greenwich Avenue, and learned about what their newest restaurant will be boasting.—so get your tastebuds ready, you are in for a treat and it’s worth the drive! We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests.
There is definitely an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. As Dr. Cece Reeder says in our nutrition article this month, “food with great ingredients is only good if you enjoy it!” The aroma of certain spices and foods can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
Remember to take time to experience the beauty of fall in New England, where the landscape transforms into a vivid tapestry of red, orange, and gold. As the weather cools down, seize the opportunity to immerse yourself in a plethora of seasonal activities. Take leisurely strolls through charming pumpkin patches, savor the aroma of freshly baked apple pies at local orchards, and revel in the excitement of vibrant fall festivals.
As always, thanks for reading, and we’ll see you around town!
LAURA SABIA, PUBLISHER@DARIENLIFESTYLEMAG
October 2023
PUBLISHER
Laura Sabia | laura.sabia@citylifestyle.com
EDITORIAL COORDINATOR
Kristin Burnell | kristin.burnell@citylifestyle.com
MARKET SUPPORT MANAGER
Lydia Turner | darien@citylifestyle.com
PUBLISHER ASSISTANT
Emma Parente | emma.parente@citylifestyle.com
CONTRIBUTING WRITERS
Ashley Alt, Lucy Cullen, Dr. Kelsey Reeder
CONTRIBUTING PHOTOGRAPHERS
Abby Cole, Michelle Volberg & Giledan Search
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
VICE PRESIDENT OF SALES Tiffany Slowinski
EXECUTIVE DIRECTOR OF HR Janeane Thompson
DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson
TECHNICAL DIRECTOR Josh Klein
CONTROLLER Gary Johnson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Eva Tucker
Proverbs 3:5-6
1-7: The 25th Silver Anniversary Malta House Annual Gala honored Kim Petrone, Malta House Board Chair. It was an amazing night full of love and excitement as Malta House celebrated all its success and looks forward to the next 25 years of helping pregnant and parenting moms and their babies who are homeless or at risk of homelessness.
Want to be seen in the magazine? Tag your Instagram photos with @darienlifestylemag
tamarah@afahomes.com
203.253.3104
A round-up of exciting news from local businesses.
Peter and Anna Brabazon circa 1960 working in their office, Brabazon Real Estate Agency in Whitestone, NY. Immigrating from Ireland in the 1920’s, Peter and Anna met in New York city and built a life and business together owning, buying and selling real estate. They lived the American Dream.
Eileen, the youngest of Peter and Anna’s 7 children, started her real estate career in 1981 in Darien. For more than 40 years, Eileen was committed to providing an unparralled service to her clients. With over 800 million in sales spanning four decades, she was consistently ranked #1 and known to be one of Darien’s finest real estate agents.
Joining forces with Eileen in 2009, Tami has the same drive, passion and committment to her clients and building her business. Growing up in Darien and trained by the best in the business gives Tami the edge in representing both sellers and buyers.
The Community Fund of Darien hosted its annual Grant Awards Celebration on July 25th, and awarded $650,000 in grants to 35 local, nonprofit organizations. Grants ranged from $5,000 to $40,000. Funds were distributed to the most impactful and efficient, local nonprofits focused on basic needs, access to community health, job training, and youth success programs. These organizations were carefully vetted by 80 volunteer grants panelists this spring, and help neighbors in Stamford, Norwalk and Darien.
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Our community is brimming with incredible food and drinks to indulge in and we’ve selected some of our picks that you must experience for yourself. Bon appetit and cheers!
SEAMORE'S DARIEN: At Seamore's Darien, you can expect seafood cooked and served to you within 24-48 hours after it’s caught. Try the Lobster Mac and Cheese! 110 Heights Rd, Darien, CT
PALMER'S MARKET: Palmer's Market, a well-known grocery store, focuses on providing locally sourced and sustainable foods. Enjoy a wide selection of fresh produce, meat, and dairy products! 264 Heights Rd Darien, CT
CASA ME: Casa Me in Westport elevates the local restaurant scene with its exceptional Italian vacation-inspired cuisine. Highly recommend the Chicken Milanese and La Dolce Vita cocktail! 7 Sconset Square, Westport, CT
NÔMADE WESTPORT: At Nômade in Westport, the menu features a diverse selection from poke bowls to burgers, fish and chips, calamari salad, escargot, and razor clams! 150 Main St, Westport, CT
ESH MODERN MEDITERRANEAN: Visit Esh in Fairfield! The cuisine is inspired by Mediterranean and Middle Eastern countries. Try the Hummus Bowl, Free Range Chicken “Maschan”, or Arias Burger! 1401 Kings Hwy Fairfield, CT
MEET THIS MONTH’S CURATOR
Megan Schinella | @campbymama
Mom of 3! Adventures for families, motherhood humor, fashion, style, life in CT.
NEW CANAAN, CT. MAGNIFICENT 6 BEDROOM STONE AND SHINGLE COLONIAL ON ONE OF THE BEST STREETS IN TOWN. FEATURING SUPERB CRAFTSMANSHIP, IMPECCABLE INTERIOR DESIGN, AND STUNNING LANDSCAPING WITH A POOL AND SPA. OVER 2 PRIVATE ACRES AND ONLY MINUTES TO THE VILLAGE CENTER, TRAIN, AND PARKS. WITH AN OPEN FLOOR PLAN, A PRIVATE LIBRARY, A SEPARATE GUEST SUITE, MULTIPLE FLEXIBLE PLAY AND WORK AREAS, A WINE ROOM, AND AN EXERCISE ROOM, THIS 4-FLOOR HOME HAS IT ALL. OFFERED AT $7,198,000. PRIVATE SHOWINGS ONLY. CALL 203.912.5908.
An elevated twist on contemporary Chinese cuisine paired with master mixology
Greenwich is now home to a captivating culinary addition that promises to tantalize taste buds and transport diners to the vibrant era of 1940s Shanghai. Created by award-winning restaurateur K Dong and his business partner, Chef Steven Chen, MOLI restaurant and speakeasy-style, Bar MOLI, located at the entrance, are two remarkable destinations under one roof. These two concepts offer slightly different immersive experiences, each showcasing the diverse flavors and traditions of Chinese culture and master mixology.
Pronounced Mô Lì, the restaurant's name means jasmine flower and has symbolic meanings in southern Chinese culture. The flower is commonly found in many areas of everyday life. Owners chose the name because of the nostalgia it evoked for their childhoods growing up in China. Coincidentally, the location is a beloved Greenwich landmark and impacted many in a profound way. “Since opening, I’ve heard so many endearing stories from customers about memorable experiences at past restaurants in this location,” said K. He continued, “It’s beyond my wildest dreams to have a restaurant that we are so passionate about in a space that holds so many fond memories for our customers. I never imagined it would be a place where so many, like us, feel a strong connection.”
The iconic space, conveniently located at 253 Greenwich Avenue, was originally designed as the Putnam Trust Bank by architect F.A. Wright in 1915. K and Chef Steve were drawn to the location because of its distinct vaults and domes created by the Spanish architect and master tile craftsman Rafael Guastavino. The restaurateurs worked together to purposefully design the interior to maintain and honor the integrity of the historic architecture. Today, the reimagined space draws in locals and visitors alike with one-of-a-kind lunch, dinner, and drink menus juxtaposed with elevated service and whimsical interiors.
General Manager Liam Zhang oversees the restaurant's front of house alongside Beverage Director Anthony Carerra at the bar. Since opening on Father’s Day weekend, the restaurant has been touted as a “celebrity hotspot” and has hosted iconic guests including Martha Stewart, Clive Davis, and Mariah Carey to name a few. Due to its popularity, a reservation is strongly advised.
Once inside, guests find themselves in a realm where traditional Chinese flavors are transformed into modern culinary masterpieces. Tin Huynh is the acclaimed Executive Chef. His menus reflect a hub of creativity, where classic Chinese dishes are reimagined with a contemporary twist. Dishes pay homage to China's culinary heritage with a dash of Latin, American, and European influences. As a graduate of the French Culinary Institute, Chef Tin has worked at several top Michelin-star restaurants and lent his innovative approach to New York and Miami hotspots like Tao, Hutong, Avoce, and Minetta Tavern.
From mouthwatering dim sum to aromatic stir-fries that evoke the Beijing street markets, every dish at MOLI tells a story. Chef Tin's commitment to using top-quality ingredients ensures that the flavors are both authentic and exhilarating. Popular dishes include the Rainbow Soup Dumplings, Heirloom Beet Salad, Kung Pao chicken, Black Pepper Prime Filet Mignon, and Miso Cod Claypot. Popular cocktails include the signature gin-based MŌLÌ MŌLÌ, Dragon Dance, and mezcal/tequila-based Red Lantern.
One of the restaurant's standout features is the tableside Peking Duck experience designed for small groups seeking a
multi-sensory adventure. MOLI elevates the experience by offering exceptional wine pairings. Additional menu items featuring fiery spices of Sichuan and delicate Cantonese flavors complement the duck. There is an intimate dining room available on the second floor that can seat up to 16 people for a more private experience. The entire restaurant can also be reserved to host private events through the restaurant's Event Director and Sommelier, Isaiah Levy.
At the entrance of MOLI is Bar MOLI, a lively and vibrant space that mixes modern chic and old-world charm. This bar and lounge serve as the perfect spot to unwind, socialize, and indulge in exquisitely handcrafted drinks inspired by Chinese flavors. A large print replica of a cave mural found along the Silk Road dating back to the 5th century sits above a sleek booth area. Historically preserved columns are cleverly worked into the dark marble and oak wood bar set in front of wooden shelves that climb two stories. The giant shelves are adorned with a rare collection of hard-to-find spirits. An antique wooden totem of a Buddhist statue sits in the center. Complimenting the ambiance and design, Bar MOLI’s cocktail menu is a testament to the art of mixology. Each cocktail is infused with innovative details, using impurity-free ice and ingredients like lemongrass, ginger, and pandan.
MOLI and Bar MOLI go beyond being just places to dine; they are spaces that celebrate the rich tapestry of Chinese culture and cuisine inspired by Western influence. The location also holds decades of fond memories for many of its customers. From the stylish interiors that blend tradition with nostalgia to the expertly crafted dishes that honor centuries-old recipes, this restaurant and bar are a testament to the power of culinary exploration and storytelling.
Whether you're a Greenwich local looking for a taste of China or a traveler seeking an unforgettable dining experience, MOLI and Bar MOLI are destinations that promise to transport you on a culinary journey across China's diverse culinary traditions.
“FROM MOUTHWATERING DIM SUM TO AROMATIC STIR-FRIES THAT EVOKE THE BEIJING STREET MARKETS, EVERY DISH AT MOLI TELLS A STORY.”
For the entire month of October, we are inviting readers to vote and support our local restaurants to find
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From June 23rd to 24th, the fast-casual chain NAYA debuted its authentic Middle Eastern cuisine, becoming the latest restaurant to join the recently built Darien Commons. Darien Commons is the 18th location for NAYA, with other locations across New York, New Jersey, and Pennsylvania. Founded in 2010 by Hady Kfoury, NAYA’s mission has been to consistently provide customers with authentic and fresh food, using Middle Eastern recipes passed down generations.
As a preview to the grand opening, NAYA hosted an invite-only event that featured a live cooking demo by Top Chef Charbel Hayek and a Q&A session with Hayek and founder Hady Kfoury. Attendees were provided with a complimentary buffet to try some of NAYA’s popular dishes. This special sneak peek allowed some members of the Darien community to get a sense of what NAYA was going to be bringing to town in the weeks to come.
What makes NAYA’s location in Darien especially notable is its proximity to the Noroton Heights train station. Originally, NAYA began with locations primarily in New York City, yet its growing popularity brought it to the suburbs of Darien. Now Darien residents, especially those who may have recently relocated to Darien from the city, find familiarity and connection to New York City through NAYA. Even those who may be commuting daily from
ARTICLE BY LUCY CULLEN PHOTOGRAPHY BY NAYADarien to New York City can share their love for NAYA with family and friends in Darien. As people go from the city to the suburbs, NAYA goes with them.
In regards to NAYA's location in Darien, Kfoury said, “It was particularly fun to learn about many of our customers who have enjoyed our food in New York City, now having the opportunity to share the experience with their families.”
Since opening in June, NAYA has placed a significant emphasis on the importance of local arts. Throughout the first two days of its grand opening, customers received a “Pay-What-You-Wish” offer on NAYA’s signature Bowls and Rolls, all proceeds from which were donated to support the Darien Arts Center. The Darien Arts Center played a large role in NAYA’s grand opening, providing customers with family-friendly activities and opportunities to explore their creative side while enjoying their first taste of NAYA. Attendees had the chance to participate in face painting, paint on a communal
mural and spin a prize wheel–with prizes ranging from NAYA’s retail partner, Za’atar Road, and the Darien Arts Center. In Darien, NAYA fosters a space for community, creativity, and authenticity.
Founder Hady Kfoury channels his own Lebanese heritage into NAYA’s cuisine, implementing different aspects of Lebanese culture and traditions. Authentic traditional foods like chicken shawarma, baba ghanouj or kafta lamb define NAYA’s taste, setting it apart from any fast casual restaurants around today. NAYA also provides kids meals, called “Little Habibi,” an Arabic term translating to “my love.”
Kfoury said, “Acknowledging the refined tastes and preferences of Fairfield County patrons, we look forward to not only sharing our cherished recipes and authentic Middle Eastern cuisine, but also cultivating a sense of togetherness through ongoing visual arts programming.”
Looking forward to what is to come in the next few months, NAYA will be partnering with the
Darien Arts Center for children and adult art classes this fall. Children’s classes will take place at NAYA with a Darien Arts instructor leading participants in seasonal art workshops, ranging from Halloween to the winter holidays. Kids will be provided with the “Little Habibi” Kids Meal. Adult classes will take place at the Darien Arts Center, exploring a range of artistic mediums while sipping on some wine and snacking on NAYA’s light bites.
Kfoury said about NAYA’s connection to the arts, “As we move forward, we are excited to continue our partnership with the Darien Arts Center through the fall and beyond, while also shining a spotlight on local artists in the upcoming months.” NAYA brings a new and unique environment to Darien, one that is rooted in community and connection, and its presence in Darien is only growing.
“NAYA also provides kids meals, called ‘Little Habibi,’ an Arabic term translating to ‘my love.’”
tool so you can tell us exactly what your needs are using our easy to navigate web tool. It also looks at our availability in real time so you can get on our schedule with the technician that specializes in what you require.
In 2016, North and Jillian Shutsharwan debuted their authentic Thai cuisine with customers of the Westport Farmers Market. While traveling during the prior years, the couple realized they had a lack of clean, healthy food. Inspired by North’s Thai heritage, they used his mother’s and grandmother’s recipes to make broths and soups. In Westport, they found locally sourced meat and bones from Fleishers Craft Butchery to use in their products. They started selling their clean, healthy Thai food, and now, seven years later, Nit Noi Provisions has two locations in Fairfield County and is wildly popular. Known for its broths, soups, and dumplings, Nit Noi has given Fairfield County a place to discover a real, authentic taste of Thailand.
What makes Nit Noi stand out among other Thai restaurants in the surrounding area is the way in which customers receive their food and the quality of the food they receive. The menu ranges from rice dishes, noodles, soups and broths. In describing the menu, North stated, “We do a lot of fried rice too, we just do a cleaner fried rice.”
Customers can have a traditional in-restaurant experience while also having the ability to take a part of Nit Noi home with them. The broths and frozen dumplings, along with other menu items, offered at Nit Noi are meant to be bought and used across all kitchens, allowing all customers to explore different facets of Thai cuisine. “Many of [our dishes] are naturally vegan or accommodative of vegan lifestyle and also gluten and dairy free, not because we’re sacrificing quality or ingredients…they’re just naturally occurring features of this healthy food that we serve,” added Jillian.
Literally translated, “nit noi” means “a little bit” in Thai. Defining it in his own terms, North stated, “When we started in the markets and learning about how people eat our food and use our broth and spices, they’re not going to make a whole Thai meal, but they could use a little bit of our flavors to enhance what they’re making at home.”
Jillian stated that the concept of “nit noi” makes their restaurant and how customers can use Thai flavors and ingredients much more approachable.
“An approachable Thai phrase that helps to make our food more approachable as well.”
Nit Noi’s authenticity derives from North’s grandmother, whose recipes are honored through the restaurant. Food as it relates to family is inherently important, representing togetherness and connection. As a business rooted in family, Nit Noi extends that familial connection to its customers through its food and fosters a sense of community among its patrons. “We’ve figured out, or at least have a better understanding of, the neighborhood that we’re in, where we are, and how people order,” North said.
In addition to dining in, Nit Noi offers takeout and delivery services all week. They also provide catering services, event hosting opportunities, and cooking classes. Looking to the future, Nit Noi intends on increasing the number of offered classes and bringing in guest chefs to introduce new dishes to customers. Learning about how Nit Noi makes its clean, authentic cuisine and how each dish is uniquely crafted will only increase the connection customers develop with the food they purchase, proving that “a little bit” goes a long way.
Where to find out more about Nit Noi and visit:
www.nitnoiprovisions.com
203-485-9303
“We’ve figured out, or at least have a better understanding of, the neighborhood that we’re in, where we are, and how people order.”
Dr.
ARTICLE BY KRISTIN BURNELL
DL: WHAT IS A COMMON MISCONCEPTION PEOPLE HAVE ABOUT THE NUTRITION INDUSTRY?
CR: The biggest misconception of the health and nutrition industry is that there is a “magic bullet” solution; when in reality, there is no one specific answer as nutrition requires an individualized approach. Other misconceptions exist amongst claims of certain foods. Somehow, we have gotten to a point where there is a belief that fruit is too high in sugar, coconut oil is superior, and would rather swallow a pill to get nutrients than eat food.
The reality is, fruit is a healthy option that provides essential nutrients and sugar that our brain needs to function. Coconut oil is not the best choice of oil – it is actually high in saturated fat (the “bad fat”) and is comparable to lard. Most are shocked I am not a fan of general and frequent consumption of nutrition supplements. For some individuals,
supplements are necessary and I would endorse the recommendation for a specific supplement.
However, I prefer to take a “Food First” approach. Unless there is a physiological issue in absorption or a particular metabolic process, we should first try to increase a particular micronutrient by adding foods in that vitamin or mineral to our diet. For some nutrients, such as Vitamins A, D, E, and K, there are associated health consequences with taking excess amounts. This amount is difficult to reach from food alone, but without carefully considering supplement doses, along with an analysis of foods that are typically consumed, the excessive amount could be approached.
For vitamins like B and C, we actually just excrete any excess through our urine – which is why sometimes people note that their urine is a different color when they take certain supplements! It is a sign that your body has enough to function. A great example of utilizing the “Food First” approach would be if someone came to me for help to improve his or her iron status, instead of starting by suggesting an iron supplement, I would provide interventions to see if increasing iron rich foods and foods with vitamin C (which assist with the absorption of iron), or maybe consuming these iron and vitamin C foods at a different time than foods rich in calcium (since calcium actually interferes with the absorption of iron).
After a period of time adapting these changes, I’d look for indications of improvement in iron status and would make further adjustments accordingly.
DL: WHAT IS THE DIFFERENCE BETWEEN RD AND NUTRITIONIST, WHAT DOES A DIETITIAN DO?
CR: Registered dietitians (RD) are the food and nutrition experts. A RD utilizes evidenced based practices to provide individualized, medical nutrition therapy. All RDs are nutritionists, but not all nutritionists are registered dietitians. The biggest differentiating factor is education. To become a dietitian, courses such as organic chemistry, pathophysiology, food science, medical nutrition therapy, and counseling must be taken; this is followed by a minimum of 1,000 supervised practice hours to permit eligibility to sit for the national board exam. Starting in 2024, a minimum of a Master’s degree will be required for exam eligibility.
DL: WHAT IS YOUR AREA OF INTEREST IN THIS FIELD?
CR: My focus is in sports and performance nutrition. I grew up as a dancer and currently work as a group fitness instructor which helped develop my
passion for this area of nutrition. I have an affinity to the philosophies of intuitive and mindful eating, as well as helping individuals improve their relationships with food, which actually ties to sports and performance nutrition. Many people might be unaware of this term “performance nutrition”, but it is similar to sports nutrition in that it looks to help individuals improve their performance. This would be appropriate for adults who participate in endurance events and are looking to help improve their times, individuals that frequently attend group fitness classes, or even those who are just starting out on a fitness routine. The populations that benefit from sports and performance nutrition guidance are, unfortunately, oftentimes the population that is being provided false nutrition information; which is all the more reason why I love working in this area.
DL: MANY HEALTH PROFESSIONALS, SUCH AS YOURSELF HAVE RECENTLY DISCUSSED THE “ANTIDIET” MENTALITY, WHAT DOES THAT MEAN?
CR: I certainly have adapted an “anti-diet” mentality given that research continues to prove that diets are not effective in achieving weight loss and even indicate that dieting is associated with weight gain. My advice can simply be broken down to the fact that all foods fit! It’s interesting, we love to personify foods as being “good” or “bad,” but at the end of the day, it is just food. Food has no emotion, no personality, it’s just an item. Sure, some foods might have more added sugar, but if that food is a slice of cake to celebrate a birthday, it isn’t necessarily the healthiest decision for us to opt out on that piece of cake! That one small piece of cake is not as unhealthy as depriving yourself from it. Not only are you diminishing the joy and the community aspect that is associated with this, but you are also not satisfying the craving and desire for that piece of cake – ultimately leading you to seek it out later.
DL: WHAT ARE SOME POPULAR HEALTHY ALTERNATIVES FOR COMMON FOODS?
CR: Fortunately, there are some great products on the market! Rather than rattling a list of products, here are my three tips when looking to make a healthy choice:
1. Look to build a complete meal or snack – that means adding a carbohydrate, protein, with fruits and/or vegetables.
2. Look at the nutrition label rather than relying on the marketing to be your guide.
3. Ensure that you actually like the food! A food with great ingredients is only good if you enjoy it.
CR: Marketing in the food industry can be misleading, with added misinformation from untrained individuals speaking on products and diets through various platforms – it is a recipe for failure. Instead of helping people create the body they want to see, I try to help people feel comfortable in their own skin and help them create a body that feels best for them! My advice would be to:
• Find joyful movement –exercise should be something that you look forward to doing! Now, this certainly may take time if it has been a while since starting with a fitness routine, or if you are seeking something new; however, this is a way for you to take time for yourself and celebrate what your body can do!
• Seek out advice from a registered dietitian! We are trained to be the food and nutrition experts and work to provide an individualized approach to help you achieve your goals.
• Don’t worry about the number on the scale. It is just a number and does not take into consideration your ratio of lean muscle mass to fat. That common adage, muscle weighs more than fat, has truth to it. Muscle is denser than fat so one pound of muscle is going to be more condensed than one pound of fat. Because of this, if you are starting a new fitness routine and are building muscle, you are actually going to start to see an increase in your weight first because you are building muscle. This number can also fluctuate day to day just based on water retention, so it isn’t always reliable.
• Reduce stress – stressing about the number on the scale or stressing about not losing weight as fast as you had hoped is just going to impede you on this journey. Give yourself time and remind yourself that going about this journey the correct way (i.e. without fad diets, medically unnecessary medications, etc.) will help provide the most long-term success. Think about it this way, the faster you lose the weight, the faster you are likely to gain it back. However, with making proper changes, the weight loss is likely to be a slower process, and you will see more sustainability.
As we enter “comfort food season,” this can be a challenging time for many people; it is a high stress time with many seasonal treats that are readily available. The most general pieces of advice would be to find ways to manage stress and focus on nutrition by addition.
1. Stress Management: During stressful periods, it is common that our relationships with food start to change. This might mean we start to seek food for comfort or our appetite is suppressed and we start to skip meals. Both of these changes disrupt our ability to listen to our hunger cues, eat intuitively, and make the choices that would support our bodies the best. To prevent disrupting our eating patterns, I recommend finding an activity that aids in stress reduction. This could incorporate joyful movement, breathing exercises, or listening to meditation clips on apps such as Calm.
2. Nutrition by Addition: Instead of feeling the need to restrict and not allow yourself to enjoy the foods that are available during the holidays, ask yourself – what can I add to make this a more filling option? For instance, if you are craving that slice of pumpkin bread, allow yourself to have it, but consider pairing it with protein. This addition will allow you to feel fuller for longer, help you satisfy your craving, and can potentially prevent you from “overdoing it” with the pumpkin bread!
DR. KELSEY REEDER: Dr. Kelsey Reeder, DCN, RD, CDN holds a doctorate in clinical nutrition from Fairfield University and is a certified registered dietitian here in Connecticut.Kelsey, known to many as Cece, works closely with clients to help achieve individual related goals pertaining to performance nutrition, improving relationships with food, and more! Cece is currently the in-house dietitian at Club Sweat Westport.
Dr. Laurence Kirwan is a Board Certified plastic surgeon in Norwalk, CT. He is a recognized international leader in Aesthetic Plastic Surgery of the face, breast and body.
Listed as one of the “Top 20 Plastic Surgeons Worldwide” by Vogue magazine, in addition to being featured in over 100 international magazines and newspapers, it’s safe to say Dr. Kirwan knows what he’s doing when it comes to beautifying the face and body.
Hailing from England where he graduated in Medicine from Manchester University, Dr. Kirwan spent several years in Australia and the U.S. thereafter training in General Surgery. As he was rotating through a plastic surgery unit, he became “absolutely fascinated” at the breadth of surgeries that were done.
“I was used to seeing gallbladders, which all look the same,” Dr. Kirwan laughed, explaining
MEET DR. LAURENCE KIRWAN, THE PLASTIC SURGEON YOU CAN TRUST
ARTICLE BY ASHLEY ALT | PHOTOGRAPHY BY ABBY COLE
this was his initial draw into the world of plastic surgery — feeling enamored by the vast amount of procedures where each one is drastically different from the next.
He explained the time it takes to do a plastic surgery operation is something “almost no surgeon talks about,” the love of his work eminent by his tone of voice. “It’s a speciality that is exciting to improve the quality of people’s lives,” he states of his handiwork. Comparing the plastic surgery sector with general medicine, Dr. Kirwan points out that the interaction between himself and his patients are generally positive, whereas in a lot of medicine, conversations aren’t necessarily about preserving the quality of life, “which can be a difficult result to deal with,” he says. “It’s a very positive interaction and field which I am very fortunate to be in.”
Setting up practices in Fairfield County and New York City, Dr. Kirwan also had a practice in London, England for 20 years. “It’s a bit like being a fashion designer,” Dr. Kirwan says of his profession. “The fact that every body and every face is different, you really are tailoring the procedure to the patient,” he states. “From a personality point of view,” he continues, “My patients are typically interested in art and fashion and beautiful things in life, which is very much what I am drawn to considering the creative elements of plastic surgery.”
He explains it’s very important to have an “aesthetic eye” in this field, being able to distinguish what looks right and what looks wrong. “Like any great artist, there is a lot of technique involved,” he states. “A surgeon is
a technician but also an artist. At the end of the day, we’re in the business of aesthetics.”
Touching a bit on trends of plastic surgery, Dr. Kirwan discloses the big trends as of late have been non-invasive and minimally invasive procedures, including lip flips, cheek augmentations, and botox, which he (and presumably all other plastic surgeons) commends the Kardashians and reality TV for. “They accelerated the techniques that we do,” he stated of the wildly popular Kardashian family, crediting them for procedures like botox, Emsculpt, muscle toning, body tightening, face tightening and getting rid of cellulite.
It’s no secret that social media has driven more plastic surgery procedures, as well, especially for millennials.
“In the 1990s, it was mainly people between the ages of 50 and 60 getting work done,” Dr. Kirwan said. “Now, people in younger age groups who aren’t technically ‘aging’ are simply looking to be a better version of themselves.”
Common requests coming from the younger generations are nose jobs, plumping their lips and correcting frown lines.
“I think vanity is a good thing,” he said of the restoration and altering of the human body. “If we’re not vain, what’s the alternative? Does that mean we don’t go to the gym? That we aren’t as healthy as we can be?” He demonstrates that looking good improves the general environment, making the argument that seeing someone else (or something else) looking their best encourages you to do the same.
“It’s unbelievable the changes that patients have,” he says. “It leaves them speechless. It’s a psychological reset when they look at themselves in the mirror, and I’m proud to be constantly improving upon my techniques.”
He’s right. When you go to a fancy neighborhood in New York City for example, and everyone is dressed up on their way to dinner, that somehow elevates your mood, and you begin paying closer attention to the way you look. “Being vain is nothing more than a desire to take care of ourselves,” he emphasizes. “We should all strive to be vain. And that doesn’t mean selfish or narcissistic — being vain is being the best we can be.”
Talking about the benefits of plastic surgery, number one is improving the patient’s quality of life, Dr.
Kirwan affirms. The adage, “When you look good, you feel good” couldn’t ring truer in this regard. If you are someone experiencing back pain from too large of breasts, for example, a breast reduction will reduce back pain and neck pain, reduce rashes underneath the breast, improve your body shape, and help you dress appropriately, he explains.
“A lot of women have trouble getting matching outfits if they have large breasts,” Dr. Kirwan said. “It can be a real aspect of embarrassment, especially for younger
“We should all strive to be vain. And that doesn’t mean selfish or narcissistic — being vain is being the best we can be.”
women. After the breast reduction, they’re able to exercise properly, improve their level of confidence, and literally feel lighter and happier.”
When it comes to the ever popular “Mommy Makeover,” Dr. Kirwan says the tummy tuck is typically the first thing moms want done after giving birth. “Doing a tummy tuck prevents curvature of the spine and re-tightens the abdominal muscles which creates an improvement in core strength,” he says. “Nothing in the gym will pull the abdominals like a tummy tuck will.”
As for what gets requested from both men and women? Face lifts. Dr. Kirwan clarifies that “we travel through life lively,” aging without thinking we are aging, and a lot of times not even noticing. “And then we suddenly come to a point where we feel and see changes which can really only be corrected by surgery,” he says. This includes things like saggy mouth, skin looseness, loss of muscle tone and wrinkles and fine lines.
All of the above mentioned can effectively be treated with a facelift. “The facelift is permanent,” Dr. Kirwan declares. “Even though you will continue to age, you’re always going to look chronologically younger with a facelift.”
Lia Kekovic
As for his practice specifically, Dr. Kirwan states that he’s continued to change over the years, always looking at new ideas and ways to improve the practice — from his own work, literature, and other surgeons. Some of those “improvement” examples include doing tummy tucks without drains, giving women breast lifts without implants, and understanding how to do body contouring so there aren’t visible scars. “It’s unbelievable the changes that patients have,” he says. “It leaves them speechless. It’s a psychological reset when they look at themselves in the mirror, and I’m proud to be constantly improving upon my techniques.”
If you’re considering plastic surgery of any type, Dr. Kirwan advises to see more than one plastic surgeon to ensure you feel completely comfortable with your choice of care, making sure you’re on the same page and everyone is sure about the plan of surgery and how best to achieve it. This way, you’re able to see more than one set of results and really understand the different styles of practice. “You have to choose the practice that suits you best,” he counsels.
A curated selection of the most intriguing upcoming events in our area. OCTOBER
Garavel SoNo Half Marathon | 5K
VETERAN'S MEMORIAL PARK AND MARINA, NORWALK, CT | 8:30 AM
The Garavel SoNo Half Marathon & 5K offers the chance to run past some beautiful scenery in this classic waterfront town. Bring the whole family for a day of fitness and fun!
DARIEN LIBRARY | 6:30 PM
On the Trail will be playing a lawn concert for the Darien Library! On The Trail is a modern acoustic quartet that explores everything from bluegrass to contemporary pop, from stunning instrumentals to beautiful traditional songs. The band has gained recognition and praise for their exploration and strong execution of challenging music, as well as for their new original music.
Chamber Jam
THE GARDENER’S CENTER & FLORIST, 1396 POST ROAD DARIEN, CT 06820 | 6:00 PM
Darien’s Music & Food Festival, featuring live local bands and food favorites! The musical line-up will include The Black Rock Funk Allstars (featuring members of Deep Banana Blackout), Residual Groove, and Brian Charette’s Mighty Grinders! Proceeds benefit the Darien Chamber and the Chamber's Charitable Foundation's College Scholarship Program.
NCNC's 11th Annual Harvest Festival
NEW CANAAN NATURE CENTER | 7:00 PM
Join the fun in the meadow under a tent with beer, bites, wine, and live music! This is one of the New Canaan Nature Center's largest fundraisers, and you won't want to miss it. Get your ticket, put on your jeans, jacket, boots, and enjoy the evening!
As a Board Certified plastic surgeon in practice for over 30 years in London and New York City, two of the most glamourous cities in the world, Dr Kirwan has lent his expertise to some of the most discerning patients in the world. He is now pleased to offer his highly sought-after skills exclusively from his brand new, state of the art luxury boutique practice in Norwalk. From the most complex surgical procedures to the area’s largest array of noninvasive devices, Dr Kirwan and his staff can address any cosmetic concern you may have.
Plastic Surgery
Face | Body | Breasts
Minimally Invasive Procedures including Bodytite & Facetite
Botox & Juvederm
administered exclusively by Dr Kirwan
Non-Invasive Procedures including Emsculpt Neo, Coolsculpting, Morpheus 8 & full suite of facial devices
