Fairfield, CT October 2023

Grace Island Wedding, Vacation, Special Event Venue & Retreat Center

If you’re looking for an incredible getaway for an unforgettable time alone or with family and friends or an Amazing Wedding, Vacation, Special Event Venue for a group under 250, then look no further. This property has hosted World Leaders, members of Royal Families, Global Captains of Industries as well as numerous Weddings, Birthdays, Re-Unions, Bah Mitzvahs, Memorials, Corporate Events, Special Events and Parties of all sorts.

475.449.3221 | GRACEISLAND.US

STUNNING BEACH AREA RENOVATION

Commanding attention with its relaxing water views, this 4 Bedroom Colonial Cape exemplifies classic style while enjoying an enviable location. Resting on a generous .26-acre lot, its expansive footprint sets it apart, offering an exceptional amount of 1st-floor space rarely found. Step inside to discover a harmonious and open layout where a dining room and a renovated kitchen effortlessly transition into a spacious Great Room and a well-appointed office. Ascend to the upper-level housing 4 bedrooms, including the primary suite, exuding comfort and privacy. Beyond the sheer elegance of the interior lies a backyard oasis designed for leisure and recreation. An in-ground pool, a soothing hot tub, and an outdoor shower invite you to unwind, while a fire pit beckons for gatherings under the starry skies. Additional features such as an outdoor kitchen and a sprawling lawn complete this picture of perfection, ideally tailored for year-round coastal living. Enjoy a short walk to the beach!

131 Carlynn Drive, Fairfield CT

Offered at $2,195,000 | Contact Richard Higgins 203.520.5356

Higgins Group Private Brokerage is an exclusive member of Forbes Global Properties in Fairfield County, Connecticut. Forbes® is a registered trademark used under license.

656 Harbor Road, Southport CT 06890 Licensed in CT & NY

Victoria Fingelly presents . . .

THE WESTPORT “GOLD COAST” TWO MAGNIFICENT LOTS

This remarkable offering presents the very rare opportunity to custom design your own sensational estate, on either of these two spectacular “Gold Coast” lots featuring wonderful southerly exposure, and expansive sweeping water-frontage with beach. These very well elevated lots have been cleared and are now ready to build.

26 Beachside Avenue consists of 3.03 Acres with 227 feet of direct water-frontage. Offered at $8,995,000.

28 Beachside Avenue consists of 2.62 Acres with 227 feet of direct water-frontage. Offered at $8,995,000.

ELEGANT COUNTRY HOUSE ON SASCO HILL

With a very private Sasco Hill location, this exceptionally elegant 6000 sq. foot, 5 Bedroom, 5.5 Bath residence features 4 Fireplaces, an expansive Living Room with Music Alcove, banquet size formal Dining Room, Sun Room, Family Room, a luxurious Primary Suite with 2 beautiful Baths, Dressing Room and a Home Office/Sitting Room, in addition to a wonderful 2 Bedroom Guest Apartment, and a 20’ x 40’ Gunite Pool.

753 Sasco Hill Road, Fairfield Offered at $3,450,000

October 2023

Publisher’s Letter

For better or worse, I grew up in a “food is love” culture.  In my family, if you wanted to show someone you cared, you made them a nice home cooked meal. One summer, I worked as a counselor at a sleep away camp. I told my mother I hated the food and she immediately got to work and sent me a large care package.  Now it was not unusual for campers to get care packages; they were typically filled with candy and snacks, maybe some books and games. Mine was filled with home cooked meals.  I think my mother was worried that I would starve to death and her motherly instincts to feed me kicked in.  What she didn’t think through was how I was going to eat all of this delicious food in front of the other staff and kids who were relegated to eating the camp food du jour. I had to hide my food, pushing around and perhaps eating a few bites of the camp’s meals and then sneaking back into the kitchen and quickly eating tastes of home such as my mother’s chicken cutlets. I still make chicken cutlets for my family using my mother’s recipe.  It’s like a warm hug from grandma who is now long gone.

This is why I am so excited that each year we dedicate an issue to food.  In this issue, we are so happy to share a delicious shrimp recipe from Chef Damon Daye Sawyer of 29 Markle Ct that we know you are going to love.  When you want to treat yourself to a meal outside or are just plain tired of cooking, head over to “My Favorite Fairfield Eats” where Stephanie Webster of CT Bites lets you in on some of her many favorite Fairfield dishes.  It’s October Fairfield.  Embrace those you love with food and don’t forget to tell them how much they mean to you!

BRUCE BERNSTEIN & MINDY KATZ, PUBLISHERS @FAIRFIELDLIFESTYLEMAGAZINE

October 2023

PUBLISHERS

Bruce Bernstein | bruce.bernstein@citylifestyle.com

Mindy Katz | mindy.katz@citylifestyle.com

EDITOR

Samantha Beranbom samantha.beranbom@citylifestyle.com

ACCOUNT MANAGER

Pam Antonacchio | pam.antonacchio@citylifestyle.com

CONTRIBUTING WRITERS

Stephanie Webster, Editor, @CTbites, CTbites.com

CONTRIBUTING PHOTOGRAPHERS

Abby Cole Photography, Stephanie Webster, @CTbites, CTbites.com

Corporate Team

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 Hunter Richie

LAYOUT DESIGNER Andi Foster

Proverbs 3:5-6

city scene

Where neighbors can see and be seen.

2023 MJP Wealth Advisors Fairfield Road Races 1: Michael Hwang and parents 2: Brittany Suozzi 3: Aaron Leeder 4: Denis McCarthy, Brenda Kupchick, Brian & Michele Vendig 5: Kristin Bruno & Celeste Tini 6: Abby Bellini 7: Madison Vendig

Photography by Jack Mccoy Photography

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

Photography by Scott Vincent

Make Music Fairfield 8: Lindsey Bloomenthal & Shelly Fredrick harmonizing at The Stand 9: Fiona Cohen & Grace Joy jamming in the Drum Circle. 10: Dave Gormley, Randi Gormley, Jim McCrea, Vonni Healey, Pat Mooney & Steve Weiss of Shamrogues 11: Tom Weber, Lou Heumann, Mary Alice Limperopulos & Bridget Reynolds 12: Eli & Melody Newsom, Sarah Maya, Christy & CJ Newsom, Jeffrey Fulton, Maggie Meath, Will Jeffries, Brian Crook and Robert Agis. 13: Tim DeHuff, Barry Urich, Phil LoPresti, Kurt Cihi, Helen Cihi & John DaCruz 14: Daniel Lynch, Whitney Cane & Gabi Tozzi of Bad Saints entertaining folks at JB Percival.

business monthly

A round-up of exciting news from local businesses.

LornaFit

LornaFit offers results-oriented 1-1 personal training, serving clients of all levels remotely or at her home gym in Fairfield. At 57, Lorna’s a 7x World Champion athlete and a published author with a Bachelor's in Exercise Science. She knows what it takes to remain strong and injury-free and believes that fitness isn’t just a hallmark of health, but  a catalyst for personal growth.   LornaFit.com

@LornaKleidman

Rose Buatti Studio

Rose Buatti is a Ritz-Carlton trained esthetician offering all-inclusive, fully customizable facials, treatments, and skincare regimens using luxury and plant based lines. Rose's techniques and experience have been featured in Women’s Health, Allure, Ebony, Paintbox, CBS News and other major media outlets. A session with her is an unparalleled experience.  rosebuattistudio.com

@rosebuattistudio

Sage Art Conservation

Sage Art Conservation restores and conserves sculptures, art, decorative objects, and artifacts, specializing in glass and ceramic pieces. Los Angeles transplant and owner Chloe Sage Castro has over a decade of experience in art conservation spanning from museum collections and installations to cherished personal family heirlooms. As time goes by, our much-loved treasures often need additional care, and that’s where Sage Art Conservation can help. sageartconservation.com

Photography: Dariusz Terepka Photography

Photography: Jessica Weber

Photography: Daphne Pollon

New Light Creative Services - Owned and operated by Jennifer Barret

My first branding shoot was decades ago for Hellman’s Mayonnaise. Did I feel ready? No. Did I leap? Absolutely. I told their story from chickens to eggs to mayonnaise to a sandwich party full of happy children. I designed, styled, and photographed a campaign that connected a product to its story and Hellmans to its audience. Now I provide that same level of service to local businesses, brands, creatives, and entrepreneurs. I tell your stories. newlightcreativeservices.com

Photography: Abby Cole Photography

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PRUMATT

PRUMATT activewear was born out of the struggles faced by founder, Maria Flores. She was inspired to give others the same motivation and freedom that exercise brought her, with the aim of showing the world

that everyone has the power to overcome even the most intimidating challenges. Her vision is to create comfortable and stylish gym wear that instills confidence and determination in others and to spread this message around the world. prumatt.com

@prumattfit

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Wine N Cheese Day Spa

Wine N Cheese Day Spa, a full service spa featuring Massage Therapy, Facials, Manicures, & Pedicures along with a full bar offering Wine, Champagne, Margaritas, and our Signature Craft cocktails. Celebrate your special occasions with Wine N Cheese Day Spa. We offer event packages for 2-25 people. Step into our 2700 square foot facility and enjoy exceptional service with the touch of luxury.

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Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Fairfield

Photography: Jeff Bravo

Photography provided by Wine N Cheese Day Spa

Wellness Warrior

Multi-hyphenate Caryn Sullivan is an entrepreneur, author, podcast host, motivational speaker,  wellness expert…the list goes on. She is a fighter, a hero, a champion - who energizes the people around her with her charisma, enthusiasm and, most notably, her optimism. She’s currently sharing the inspiring stories of luminaries and thought-leaders on her podcast, Happiness to Hardship. I am grateful to be able to share a little of her own story. Meet Caryn. She is truly exceptional.

TELL US A LITTLE ABOUT YOURSELF, A LITTLE BACKGROUND INFO.

A: I grew up in the Midwest and moved to the east coast for a job in my 20s. I’ve always been a “glass half full” girl, though luckily, nothing too stressful happened to me growing up. It wasn’t until my first diagnosis with breast cancer that my world was really rocked. I was 31 years old and it was three months after my wedding. I was a good patient - did what I was told and went on to

ARTICLE BY SAMANTHA SCHOENGOLD BERANBOM PHOTOGRAPHY

PROVIDED BY CARYN

SULLIVAN

have a miracle baby and enjoy my dream job. Nine years later, it came back as stage IV and I’ve been living with it for 10 years now. My doctors continue to tell me that I’m exceptional. The little, silly girl in me laughs…of course I am. Through the ups and downs of treatments and understanding the reality of this disease, I often draw upon those words - I’m exceptional, my case is exceptional and I will continue to beat the odds.

HOW DID YOU START YOUR COMPANY PRETTY WELLNESS AND WHAT IS IT ABOUT?

A: I started Pretty Wellness, a healthy lifestyle brand, nearly ten years ago after my stage IV cancer diagnosis. I changed my lifestyle drastically to embrace wellness. Despite the stress and harsh cancer treatments, my body had more energy and vibrance than before because of these healthy additions. In my career, I spent nearly 20 years in sports, entertainment and media with a marketing and business development background. I decided to use my corporate skills to share the information I was learning and Pretty Wellness was born. I wrote and created content and started a blog, which led to a book and podcast, as well as regular local media opportunities and motivational speeches about taking small steps toward better health and happiness.

WHAT IS YOUR PHILOSOPHY ON HEALTHY LIVING?

A: My philosophy on wellness is that we all can improve our health by taking small steps. Adding wholesome foods, physical activity and mindfulness practices on a regular basis can improve our lives on many levels.

CAN YOU SHARE A FEW EASY STEPS TO TAKE TOWARDS A MORE HEALTHFUL LIFESTYLE?

A: First and foremost, I always tell people to  add to their lives. Many people try and make too many changes at once, and they deprive themselves.

This often leads to frustration. I encourage people to eat more fruits and veggies at every meal, however, it works for them- smoothies, juices, salads, just eat more whole foods. This philosophy of “adding to your life” works with many wellness modalities. Fitness - just add where you can. Yes, while I know I will feel great if I get on the Peleton for 30 minutes or do a high-intensity workout, I usually don’t. I try for 30 minutes a day, to walk on Jennings Beach. I also talk a lot about finding some time to just be. Life is busy and stressful but when we find some simple-tasking time with activities that truly calm us, it can improve our stress levels. Some of my favorite zenful activities include unplugging and laying on my hammock, journaling or doodling in my notebook and using the Calm app.

YOU ALSO WROTE A BOOK! I’M WONDERING WHAT YOUR PROCESS WAS AND WHAT THAT JOURNEY WAS LIKE WRITING SOMETHING SO PERSONAL AND INTIMATE.

A: Writing the book was a dream I never knew I had. Greenwich Hospital would give my name to young cancer survivors to help them navigate their diagnosis. Through the years, patients and caregivers have continued to reach out regularly. So one day, while walking on Penfield Beach, I thought about how to take this intel and share it on a larger and more meaningful scale. I decided to sell it with half the proceeds going to metastatic breast cancer research through The Cancer Couch Foundation (www. thecancercouch.com). I created an outline and went through my past journals from 10 years prior to get into the mindset I had at different points in my cancer journey. I would then schedule time to write, sometimes it worked and other times it didn’t. It was a huge undertaking and much more tiring than I anticipated. However, being an author is incredibly humbling. Seeing my words and hearing feedback on how the advice helped others fills my heart so much more than I could have dreamed.

“My philosophy on wellness is that we all can improve our health by taking small steps.”

“I am drawn to people that try to make the little world around them better.”

YOUR PODCAST IS ALL ABOUT SHARING STORIES TO INSPIRE. WHAT ARE YOUR FAVORITE STORIES THAT HAVE BEEN SHARED?

A: I love love love the podcast. It’s the next evolution in the brand of Happiness Through Hardship. The first - the book - is for cancer patients and caregivers. The podcast, however, is for everyone. We have all been through hard times and the wise words of many of the experts interviewed are inspiring. Over the past three years, there

have been so many topics covered. I love the parenting episodes with a few different psychologists and authors who share their philosophies on raising digitally healthy kids, communicating with our children and taking care of ourselves while doing it. Since we started in 2020, several episodes have been about wellness and finding purpose. Honestly, I don’t really have a favorite. Just like in life, we all have a story. It’s fun for me to draw it out of people or, for many, give them the mic to shine.

WHAT IS YOUR CONNECTION TO FAIRFIELD AND WHAT ARE SOME OF YOUR FAVORITE THINGS TO DO?

A: My husband, son and I love living in Fairfield. There are so many things I love to do here. The beaches! I love walking Jennings Beach and circling through the Marina to see the boats. I love meeting friends for juices at Catch a Healthy Habit and Organika. I love riding my bike with my husband into town for dinner at Sinclair, Quattro or Centro and if my son comes, grabbing him an ice cream at Saugatuck Sweets. I love the people in this town. My son plays baseball and we have met the greatest friends through our baseball family. And the nerdy side of me or better yet, the girl who loved Little House on the Prairie, loves that we live in the midst of Revolutionary War history. I love the drive near Beach Road and Town Hall that captures this old-school community feel. Fairfield is special for many reasons, and I’m grateful to live here.

WHO OR WHAT INSPIRES YOU? WHAT IS YOUR ADVICE FOR POSITIVITY AND A HAPPY, MORE BALANCED LIFE?

A: Ever since I can remember, I’ve said, “I like to like.” I am drawn to people that try to make the little world around them better. I like to see the good, even when it’s dark. It just feels better inside. My advice is for everyone to start a mindfulness practice. For me, it’s been about gratitude. Even when I’ve received some tough news, I often spend time thinking about how lucky I am to have (insert long list here). When my son was little, we created “The Grateful Game,” where we climbed in bed together and spoke about what we were grateful for and why on that day. As we practiced this regularly, I noticed that each day I would be looking for positive things to share. I now close out every podcast episode playing “The Grateful Game” with each guest. I know I sound like Pollyanna asking people to look for the good but I genuinely mean it from the bottom of my heart. Just try - take a few minutes most days over the course of a few weeks and see if you notice any changes. I realize this act doesn’t cure my cancer, but it has brought many smiles to my face and memories for my family.

Follow Caryn on Instagram @prettywellness

MY FAVORITE FAIRFIELD EATS

As the Editor for CTbites, one must eat a staggering quantity of food from every corner of the state of CT. This is the job, and a job I truly savor. However, as a Black Rock resident, I frequent the restaurants in the Fairfield area most often. Indeed, I’ve eaten most of the menus at most of the restaurants in the area, but there are a few standouts, some oldies but goodies, and an exciting new opening that are highlights for me in the local dining scene. The following dishes and restaurants all live in the town of Fairfield, and if you also live here, I’d suggest you start your list and get eating.

My first pick, and a spot I’d consider a “must eat,” is Esh Modern Mediterranean, a recent addition to Fairfield. The cuisine at

Esh is inspired by Mediterranean and Middle Eastern countries, including Israel, Lebanon, Turkey, Aegean, Greece, and Morocco, and much of the menu is cooked in the taboon or on their charcoal grill. From the Lahmajoun Flatbread with mixed lamb, tahini and sumac to the Fire Roasted Sweet Potatoes with Black Tahini smoked Maldon Sea Salt, many dishes arrive at your table by way of an open flame. My personal favorite, though, is the decadently large Wagyu Shawarma Hummus Bowl. Homemade silky hummus is topped with perfectly seasoned thinly sliced Wagyu sliced off the vertical rotisserie. Topped with parsley, onion, and tomatoes and served with fluffy, chewy, wood-fired bread, this could easily be your whole meal.

ARTICLE AND PHOTOGRAPHY BY STEPHANIE WEBSTER, @CTBITES

Stephanie Webster, Editor of @CTbites dishes out her menu must-haves.

Esh Modern Mediterranean's Wagyu Shawarma Hummus Bowl

Our next stop is TÜMÜ, an authentic home-style Mexican, nestled in Harry’s Corner shopping plaza. Owner, Karla Krassin, was born and raised in Oaxaca, Mexico, and she honors the recipes and techniques that have been passed down from generation to generation in her family. This is primarily a takeout spot, with just two tables, but our family picks up dinner here weekly. One of my favorite dishes here is the Birria Quesadilla. For those unfamiliar with Birria, which has taken the culinary world by storm in the last few years, it is a deeply flavorful slow-cooked meat stew served with its braising liquid. Krassin serves hers between two tortillas with plenty of queso. This is the stuff of legends.

Onward to Mama Chow’s, another frequent haunt specializing in Asian street food. The menu represents a variety of Asian favorites, from noodle soups to dumplings and bao, with origins from Thailand, Vietnam, Malaysia, and China. My go-to here is always the KLM (AKA Kon Loh Mee). This broth-less noodle dish features BBQ roasted pork, pork wontons, baby bok choy, and pickled serrano chilis. I’m always a sucker for Chinese roast pork, as it brings back memories of my childhood when we used to take the 6 train down to Chinatown every Sunday, but this is just a well-rounded, profoundly flavorful dish.

Who doesn’t love pasta? I mean, really?? Last year brought some very welcome additions to the Fairfield dining scene, and Il Pellicano was one of them. This modern take on a classic Italian menu quickly gathered a loyal following. My favorite is the Tartudo Al Funghi, a pappardelle pasta with a savory wild mushroom blend, white truffle oil, and pecorino cheese. The hearty pappardelle holds the rich earthiness of the mushrooms and the truffle is…well…truffles just makes everything better. It’s a great dish.

England is up next with Chef Karen Hubrich, and her popular Gruel Britannia, where Hubrich gets back to her London roots with some wonderful British fare. This small restaurant not only has a sit-down menu but also does a booming takeout business, and offers guests a curated market featuring hard to find speciality British grocery items. And yes, they serve the best scones and bangers in CT. However, one of my go-to dishes is Hubrich’s Fish & Chips with Mushy Peas and homemade tartar sauce. Battered and fried to GBD perfection, these are served on newsprint (as they should be) with crispy chips and mashed peas, a side dish you will only find here (or in England). In addition to Hubrich’s regular menu, Gruel also offers a special Sunday Dinner menu every week, afternoon tea, and tons of great prepared food. This is also a great stop for a breakfast sandwich and coffee. Cheers!

Birria Quesadilla at TÜMÜ

Mama Chow’s KLM

The Tartudo Al Funghi at Il Pellicano

Gruel Britannia's Fish & Chips with Mushy Peas

Our final stop on the culinary itinerary is TAJ Indian Cuisine. Hidden behind Billy’s Bakery lies one of CT’s best Indian restaurants. There are a number of excellent dishes on this menu. I’d encourage you to sample their Mulligatawny Soup, Channa Masala, and Nadan Chicken Curry. If you’re a fan of seafood, my go-to is always the Tandoori Salmon Tikka, marinated salmon cooked in the clay tandoori oven with a side of their delicious tikka masala sauce. It just hits right.

I hope you have enjoyed our journey through the incredibly booming Fairfield dining scene. See you out there, and follow @ctbites on Instagram or  www.ctbites.com online for all of the latest openings and news in the Connecticut dining scene.

“Indeed, I’ve eaten most of the menus at most of the restaurants in the area, but there are a few standouts, some oldies but goodies, and an exciting new opening that are highlights for me in the local dining scene.”

ARTICLE BY SAMANTHA SCHOENGOLD BERANBOM PHOTOGRAPHY BY ABBY COLE PHOTOGRAPHY

29 MARKLE CT.

A RECIPE OF SOPHISTICATION AND LOVE

Chef Damon Daye Sawyer’s love of cooking started at a young age. Growing up in a house of meat eaters, the teenage vegetarian learned to find his way around the kitchen. “Having to feed myself, for the most part, began my love affair with all things food. It put me on a path of discovering plants and healthy eating.”

A former musician, Damon took his early home cooking experience and parlayed it into a culinary career. He’s cooked in many kitchens throughout the years, being exposed to a variety of cuisines and cultures. He has taken that knowledge to 29 Markle Ct., the latest addition to Bridgeport’s nightlife scene. The interior is as gorgeous as the food. The attention to detail is exquisite - from the sophisticated gold metallic accents to the beautiful barware and place settings to the carefully curated menu.

29 Markle Ct. is making the impact Damon had planned.

“I knew that if I didn’t play it safe but still managed to put out a good product, it would at least start a conversation; 29 is free-flowing, eclectic, inspired by seasonal, high-quality ingredients.” The seasons and Chef’s southern family influences inspire most of the menu. He jokes that moving on from his strict vegetarianism was for his mom’s beloved fried chicken.

The philosophy at the restaurant is ‘always with love,’ which is a reminder of the crew’s central ideology. Damon explains, “Our approach to cooking, our synergy amongst each other as a team… if we put love as the key ingredient in what we do, then our intentions are pure.” That key ingredient is best recognized when patrons stop to thank Chef Damon for a wonderful meal. “The most rewarding thing about all this is when strangers come into these walls and leave as friends.”

Chef Damon Daye Sawyer

SEARED JUMBO SHRIMP AND CHARRED CORN SALAD

SERVES: 2

TOOLS:

• Chef or Utility Knife

• Cutting Board

• Mixing Bowl

• Sauté Pan

• Large Spoon

INGREDIENTS:

• 6 Jumbo shrimp

• 1 teaspoon chopped garlic

• 1/2 of a lemon

• 1 tablespoon of avocado oil or neutral oil

• 2 Corn on the cob

• 1 Red pepper

• 1 Green pepper

• 1 Red onion

• 1/4 teaspoon of cumin

• 1/4 teaspoon of coriander

• 1 tablespoon of agave

• A pinch of chili flakes

• Salt and pepper to taste

DIRECTIONS:

1. Grill corn evenly for about 10 minutes. If you do not have a grill, place it on a baking sheet and broil in the oven on high for about 5 minutes. Make sure to turn for even cooking.

2. After corn is beautifully charred set aside and let cool.

3. Finely dice your onions, red & green peppers, and place in a mixing bowl.

4. With a knife, remove corn kernels from the cob and add to bowl with diced peppers and onions.

5. Add agave, chili flakes, cumin, and coriander and season to taste with salt & pepper and a squeeze of lemon.

6. Heat sauté pan on medium-high heat, then add oil.

7. Place shrimp in the hot pan and sear on each side for about 4 minutes. Add chopped garlic and mix in the pan until evenly coated. Season with salt, pepper and lemon juice to taste.

8. Plate as pictured and enjoy.

@29marklectbpt

Chef Damon Daye Sawyer shares one of his specials.

Seared Jumbo Shrimp and Charred Corn Salad

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THE FLAVOR OF FALL

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

APPLE CIDER BOURBON

This easy fall cocktail is festive and delicious. Served hot or cold, it is a crowd pleaser.

INGREDIENTS: INSTRUCTIONS:

• Apple cider (hot or cold)

• 1 ½ ounce bourbon or whiskey

• ½ ounce honey

• ½ ounce lemon juice

• Cinnamon

• Apple slice

Add all ingredients in a cocktail shaker and shake. Serve over ice and garnish with cinnamon stick and apple slice. Enjoy!

BAKED APPLES

Baked apples is a great fall side dish or can also be the perfect appetizer to share with others. This dish is surprisingly savory, is simple to make and looks impressive.

INGREDIENTS: INSTRUCTIONS:

• 3 apples, your choice of variety, halved and cored

• 3 tablespoons butter

• ¼ cup brown sugar

• ½ cup apple juice or apple cider

• Fresh rosemary, chopped

• Brie, sliced

• Chopped walnuts or pecans

Preheat oven to 400 degrees. Slice apples in half and remove the core. Set aside. Heat skillet and melt butter. Add brown sugar and lightly stir. Place apples face down in the skillet and add apple juice and a sprig of rosemary. Allow apples to cook on stovetop for 5-10 minutes. Flip apples over and top with Brie, chopped walnuts and chopped rosemary. Bake for 6-7 minutes or until the Brie is melted. This is best served warm and is easy to reheat. Enjoy!

events

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

OCTOBER 3RD

Fairfield Chamber Coffee Connect

KELLI & CREW | 8:00 AM

Wake up with the Chamber Members over a cup of joe to start your day. Bring a friend and network or just learn about new and existing businesses in the area, Make new friends and business contacts. $5 for Non-members  Register online at fairfieldctchamber.com

OCTOBER 14TH

Harvest Market

TOWN HALL GREEN | 10:00 AM

There’s has something for everyone! Enjoy 70+ retailers, crafters, local businesses, vendors and food trucks. Guess the Weight of the Giant Pumpkins to win prizes!  Dog Costume Parade at 12 noon. Visit fairfieldctchamber.com for more information.

OCTOBER 14TH

Connecticut Taco & Margarita Festival

HARTFORD HEALTHCARE AMPHITHEATER | 12:00 PM

Enjoy Local Food Trucks & Chef Made Tacos, Margarita Bars, LIVE Pro Wrestling, Shopping, LIVE DJs & Much More! Children under 12 get in for free. hartfordhealthcareamp.com for tickets.

OCTOBER 23RDNOVEMBER 5TH

Fairfield Restaurant Week

THROUGHOUT TOWN

The annual, two-week culinary event this fall to celebrate the many cuisines and restaurants in our community! Check experiencefairfieldct.org for participating restaurants and more information.

OCTOBER 25TH-29TH

The Enchanted Castle

THE BURR MANSION | TIMES VARY

The Enchanted Castle is a family friendly event where kids and parents walk through the entire Burr Homestead together. Each room is decorated with a different theme, including Cinderella, The Little Mermaid, Beauty and the Beast and Aladdin. Designed for children 2-10 years of age. $10 Presented by the Junior League of Eastern Fairfield County Visit easternfairfieldcounty.jl.org for more information.

OCTOBER 26TH

Radhika Dirks “The Future is Here: The Promise and Peril of Artificial Intelligence”

QUICK CENTER FOR THE ARTS | 7:30 PM

Radhika Dirks, a leading expert in AI and an acknowledged tech visionary who conveys powerful insights in ways that everyone can understand. She will examine cutting-edge issues that affect us all. Her presentation will explain both the risks and the benefits. Tickets at quickcenter.fairfield.edu.

OCTOBER 27TH

The Rocky Horror Picture Show

FTC | 7:00 PM

Enjoy a screening of the cult classic The Rocky Horror Picture Show with pre-show festivities including a costume contest, trivia, prizes, and more! The movie is set to begin at 8pm. There will be props available for purchase at the venue the night of the show for $5 a bag. For tickets, rules of participation and more information visit fairfieldtheatre.org

OCTOBER 28TH

Fairfield Moms' Trunk or Treat

FAIRFIELD SHOPPING CENTER

2:00 PM

Kids can trick or treat in a safe, fun environment! Featuring toucha-trucks, bounce house, DJ, food trucks, local vendors and more!

OCTOBER 29TH

Halloween on the Green FAIRFIELD MUSEUM

COMMONS | 12:00 PM

Come wearing your best costume for a day filled with trick-or-treating, giveaways, displays at the historic buildings, food vendors, a bounce house, and much more.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Fairfield

COULD YOUR DOG USE A LITTLE MORE EXERCISE WITH SOME NEW FRIENDS? COME EXPLORE ALL THAT THE PACK LIFE HAS TO OFFER! LOCATED ON OUR PRIVATE TRAILS, OUR OFF-LEASH GROUP NATURE HIKES ARE THE PERFECT ACTIVITY FOR YOUR PUP!

It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1/2 teaspoon ginger

• 1 teaspoon salt

• 1 1/2 cups canned pumpkin

• 1 1/2 cups sugar

• 2 teaspoon vanilla extract

• 1/2 cup vegetable oil or canola oil

• 1/2 cup melted butter

• 2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.

3. Combine the oil, butter, and vanilla in a liquid measuring cup.

4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.

5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.

6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.

7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.

8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

ARTICLE BY DON SEAMAN