Glastonbury, CT October 2026 by City Lifestyle

Food & Drink COT TO N H O LLOW KITCH EN H E AD CH EF M ARIO VEL A SQU EZ CRAFTS O RIGI NAL M ENUS INSPI RED BY LO CAL IN GREDI ENTS

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LIFESTYLE LETTER

October Food & Drink

October 2026 PUBLISHER

Srivathsa (Sri) Ramachandran srivathsa.ramachandran@citylifestyle.com E D I TO R

Eileen McNamara | eileen.mcnamara@citylifestyle.com

October in Glastonbury celebrates autumn's arrival through comforting seasonal food, local craft drinks, and vibrant community traditions. As the foliage turns along the Connecticut River, our town shifts its focus toward honoring rich agricultural roots through cozy, autumn-inspired culinary experiences and festive gatherings. To capture this seasonal enthusiasm, "The Mobile Harvest Tap & Board" offers a timely local business concept—a luxury mobile bar and catering service delivering regional hard ciders, spiced mulled wines, and curated charcuterie boards featuring New England cheeses and house-made fruit preserves. This low-overhead venture seamlessly targets fall weddings, tailgates, and outdoor private gatherings. Local culinary festivities highlight the month, centered around the annual Glastonbury Apple Harvest & Music Festival at Riverfront Park with its iconic cider donuts, food trucks, and Harvest Pub. Paired with fresh apple picking at Belltown Hill Orchards and fall menu debuts along Main Street, October offers endless ways to raise a glass and savor the season. S R I VAT H S A ( S R I ) R A M A C H A N D R A N , P U B L I S H E R @GLASTONBURYLIFESTYLE

P U B L I S H E R AS S I STAN T

Jayashree (Jaye) Subramanian jayashree.subramanian@citylifestyle.com AC C O U N T M AN AG E R

Dave Claro | dave.claro@citylifestyle.com CONTRIBUTING WRITERS

Anu Ojha, Ryan Phelan, Christopher Algoo, Chloe Seddon, Kim Poulin C O N T R I B U T I N G P H OTO G R AP H E R S

Brian Ambrose, John Helmke, Nicole Bedard Photography

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Emily Lisenbee QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Glastonbury Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Glastonbury area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

24 Featured

22 24 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Food for Thought The Connection Between Diet and Wellness

Chocolate Hazelnut Praline Tart Anu Ojha, Owner of Rum n Plum Bakery, Shares One of Her Delectable Recipes

A Feast of Fall Flavors

Glastonbury’s Apple Harvest & Music Festival Serves up Something For Every Appetite

Lifestyle Letter

City Scene

Business Monthly

Expert Help LOCAL SERVICES

Must See FOOD + BEVERAGE

Self Care WELLNESS

Culinary Creations FOOD + BEVERAGE

Inspired By EDUCATION

Our Town FOOD + BEVERAGE

Curb Appeal HOME + DESIGN

Chef ’s Selection FOOD + BEVERAGE

Events

Realty Report REAL ESTATE

On the Cover Cotton Hollow Kitchen's Chef Mario Velasquez serves up a diverse and eclectic menu, using local fresh produce and ingredients. Photography: John Helmke

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1-7: Scenes from the Ribbon Cutting ceremony for Fleet Feet running store on Hebron Avenue.

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OCTOBER 2026

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Glastonbury Community Fund Announces 2026 Grant Recipients The Glastonbury Community Fund at the Greater Hartford Gives Foundation has awarded $32,250 in grants to 11 local non-profits spanning a broad spectrum of critical areas, including health services, food security, arts and culture, education, and civic engagement. The grants underscores the Fund’s long-term commitment to fostering equity, well-being, and meaningful connection within the town. Since its inception six years ago, the Fund has distributed more than $170,000 to impactful, Glastonbury-based projects. Visit greaterhartfordgives.org.

Medicare Navigation Services Now Offered at Allegra Wealth Management Allegra Wealth Management now offers Medicare education and enrollment with the addition of Patrick McLaughlin, a licensed health insurance agent. "Navigating Medicare options can be complicated, and I’ve always been a proponent of not trying to navigate this yourself," Patrick and Jenny, Wealth Manager and Founder, agree. Jenny is pleased that she can continue to help clients and partners with their larger financial life outside of just investments and planning. For Medicare assistance contact patrick@allegrawealthmanagement.com.

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An Evening With Olivia Levin Farmington Valley native Olivia Levin returned home to The Shops at Farmington Valley recently for An Evening with Olivia Levin, an outdoor event celebrating her bestselling book, The Story of Us: How the Taylor Swift Fandom Changed Our Lives. Olivia is the creator of @SwiftiesForEternity on Instagram, where she has built a community of more than 630K followers. She's become one of the most recognizable voices in the Taylor Swift fan community. Visit @swiftiesforeternity.

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Victus Coffee, Bricco Win People’s Choice Awards Two local businesses have been named winners of the Glastonbury Lifestyle Magazine’s 2026 People's Choice Award. Victus Coffee was named Best Coffee in Glastonbury. Known for artisanal, ethically sourced blends and single origin beans Victus Coffee pairs world class roasts with a purpose-driven mission. Bricco Trattoria was named Best Restaurant in the contest. Bricco delivers a bustling, authentic Italian dining experience in the heart of Glastonbury. Visit victuscoffee.com, billygrant.com for more information.

Savol Announces New Ownership Savol Pools is beginning a new chapter as Emily Godeck takes over as the new owner, while Ken Camello celebrates his well-earned retirement. Building on the reputation, relationships, and quality service Ken established over the years, Emily looks forward to honoring Savol’s legacy while bringing new energy and vision to the company’s next chapter. Please join us in congratulating Ken on his retirement and welcoming Emily as the new owner of Savol Pools! Visit savolpools.com.

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Physical Therapy Center of Rocky Hill Merges with FYZICAL Physical Therapy Center of Rocky Hill has merged with FYZICAL Therapy & Balance Centers, which specializes in physical therapy, balance, and wellness services. The new Rocky Hill location will retain all the same staff from Physical Therapy Center of Rocky Hill while offering expanded services. Owner Eric Milman says, "We want to make sure that our community understands that our therapists, our values, and our treatments remain the same.’” Visit fyzical.com/rocky-hill-ct.

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Celebrating 90 Years of Renbrook Renbrook School recently celebrated its 90th anniversary, bringing together students, faculty, staff, alumni, retired educators, and friends of the school to honor Renbrook’s founding vision, rich history, and the enduring gift of the estate of Frederick B. Rentschler, founder of Pratt & Whitney. The event honored nine decades of tradition, innovation, and joyful learning. Visit Renbrook.org for information.

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E x per t s E spresso Cor ner Research A Condo Association Before Buying; How to Use AI in Business

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BERKSHIRE HATHAWAY HOME SERVICES: RESEARCH BEFORE BUYING A CONDO

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ARTICLE BY CHRISTOPHER ALGOO, RYAN PHELAN

One of the most important parts of my job is helping clients understand the financial health and condition of the association behind the condo they want to buy. Recent changes and increased lender scrutiny have made this more important than ever. Many conventional mortgages must meet lender guidelines and lenders are paying closer attention to condominium associations, including financial reserves, master insurance coverage, deferred maintenance, special assessments, structural concerns, and critical repairs. What many buyers don’t realize is that you can have excellent credit, strong income, and a substantial down payment and still encounter financing problems because the condo project may not meet Fannie Mae or Freddie Mac eligibility requirements. I encourage my clients to investigate the association early to understand and find any issues that could affect financing. A beautiful unit can present challenges if the association has financial, insurance, or property-condition concerns. ChrisABHHS@gmail.com | 860-982-9365

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COTTON ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY BY JOHN HELMKE

Hollow KITCHEN

A Q&A With Cotton Hollow Head Chef Mario Velasquez

For our Food Issue, we spoke with Cotton Hollow Kitchen's Head Chef Mario Velasquez about his culinary journey, the global influences behind his cooking, the importance of local ingredients and his passion for creating elevated comfort food.

1. HOW WOULD YOU DESCRIBE YOUR COOKING PHILOSOPHY, AND HOW HAS YOUR CULINARY JOURNEY SHAPED THE FOOD YOU CREATE?

My training began in Peru where I was born. I watched my mother prepare Peruvian food from a very young age, carefully selecting quality ingredients, touching them, smelling them, and finding ways to enhance their flavors. I wanted to bring those flavors to families. Over the years, I did stints at different restaurants where I learned various cooking styles and honed my techniques. Changing our menu seasonally allows me to pull from those experiences to create unique takes on comfort dishes. Working closely with the owners, Mark and Joanne, we chose to pay close attention to the gluten-free community. We noticed that there was a dearth of restaurants offering such dining options so we became very gluten-free friendly.

M UST SE E | FO O D + BEVERAGE

2. COTTON HOLLOW KITCHEN IS KNOWN FOR “UPSCALE COMFORT FOOD.” WHAT DOES THAT PHRASE MEAN TO YOU, AND HOW DO YOU BALANCE FAMILIAR, COMFORTING FLAVORS WITH A MORE ELEVATED PRESENTATION?

America is such a melting pot that we can borrow different techniques and ingredients to jazz up a dish. We embrace cultural diversity and it challenges me to recreate dishes that remind our guests of the taste of home, of memories of whichever culture they're from, but with a spin. Creating gluten-free options and making them appealing to all diners was a big challenge. We had to source local recipe substitutions and think creatively.

3. HOW IMPORTANT IS SOURCING LOCAL AND SEASONAL INGREDIENTS?

Local ingredients are our primary source of menu inspiration because they grow naturally and retain their fresh flavors without much processing. We are so lucky we have so many farms in Glastonbury. It's this abundance of availability that we can constantly showcase and we can build our menus around the freshest ingredients seasonally. It also allows us to support our community of entrepreneurs and small businesses.

“We embrace cultural diversity and it challenges me to recreate dishes that remind our guests of the taste of home.”

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“We draw inspiration from global flavors Chef Mario Velasquez creating a dessert in Cotton Hollow Kitchen

4. WHEN YOU’RE CREATING A NEW DISH, WHERE DOES THE INSPIRATION USUALLY COME FROM?

When we talk about comfort food, it is usually inspired by the flavors of our childhood and youth. Using that base, our team incorporates ideas from other cultures and experiments with different takes on a recipe. Sometimes inspiration comes from traveling and eating at other restaurants and figuring out how to elevate certain dishes and put our own stamp on them.

5. THERE ARE SOME WONDERFULLY ECLECTIC INFLUENCES ON THE MENU. HOW DO DIFFERENT CUISINES AND CULTURES INFLUENCE YOUR COOKING?

I’m Peruvian, and Peruvian cuisine is incredibly diverse. We draw inspiration from global flavors like Spanish, Japanese, Thai, and other Asian styles but keep a strong focus on new American. As we sit together and build our menus, we try to fuse these influences to create a unique dining experience for our guests along with familiar classics.

6. ARE THERE COTTON HOLLOW DISHES YOU FEEL PARTICULARLY REPRESENT YOU AS A CHEF OR ARE SPECIAL TO YOU?

We work as a team here, so it’s hard to pinpoint any one dish because the menu has the input of various people. The Italian dishes represent my years under the tutelage of legends like Billy Grant, and input and refinement from Mark who owned Max Amore for 25 years. Our gluten-free menu options may be my proudest achievement. It was a learning curve when we decided to take on that menu refinement. We have had so many guests tell us that they had no idea the dish they just ate was glutenfree or that they have not had a particular dish in years because they are gluten-free. Those compliments are what make me happy as a chef.

7. HOW MUCH DOES CUSTOMER FEEDBACK INFLUENCE THE MENU? HAVE YOU EVER CREATED OR CHANGED A DISH BECAUSE OF SOMETHING A CUSTOMER SAID OR REQUESTED?

Absolutely! Over the years, we have tweaked our menus not only based on seasonality but also based on guest feedback. We work off suggestions and ideas

M UST SE E | FO O D + BEVERAGE

like Spanish, Japanese, Thai, and other Asian styles but keep a strong focus on new American ... we try to fuse these influences to create a unique dining experience.”

A meal prepared by Chef Mario Velasquez

thrown our way, even though not every shoutout makes the cut. Sometimes a suggestion may not get a place on our menu, but it makes it on one of our tasting menu events, with a twist of course. Every opinion is extremely important because it reflects the effort and love we put into every dish. If we receive criticism, we try to refine our take of the fusion of flavors because introducing new flavors can sometimes be challenging for anyone.

8. WHAT IS THE MOST CHALLENGING PART OF RUNNING A BUSY KITCHEN, AND WHAT DO YOU WANT GUESTS TO UNDERSTAND ABOUT THE WORK?

The biggest challenge is finding a team that can perform at a high level during very busy periods while still ensuring that every dish tastes the same every time. We consider ourselves very fortunate to have such a talented and committed culinary team. I’d also like to see more young people pursue a culinary career with passion while understanding that it is hard work and often requires 12-hour days on our feet working under fire in a hot kitchen. In the end, though, hearing a guest say. “The flavor and presentation were excellent,” makes it all worthwhile.

9. IF YOU COULD ORDER ANY THREE DISHES OF THE MENU — AN APPETIZER, ENTRÉE AND DESSERT — WHAT WOULD YOU CHOOSE?

Salted Beet & Burrata Salad – It showcases the local ingredients that are in season. Blackened Half Chicken with Peruvian Vegetable Rice is very special to me because it combines the familiar flavor of the blackening spice on the chicken and traditional Peruvian rice with vegetables and cilantro. Crème Brûlée – A classic, comfort dessert with global influences.

Chef Mario Valasquez

Cotton Hollow Kitchen 840 Main St., South Glastonbury 860-781-8555 cottonhollowkitchen.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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FOOD FOR Thought The Connection Between Diet and Wellness ARTICLE BY CHLOE SEDDON PHOTOGRAPHY BY JOHN CORDASCO

Food does far more than satisfy hunger. The choices we make influence our energy, how our bodies function and, increasingly, how we think about overall wellness. At its most basic level, food is fuel. The body relies on carbohydrates, proteins and fats for energy and vitamins and minerals to support everything from muscles and bones to the immune system, brain and nervous system. A balanced diet provides the building blocks the body needs to function well and can play an important role in reducing the risk of chronic illness. But wellness is about more than counting calories or following diet trends. The focus is shifting from restrictive rules toward the overall quality and pattern of what we eat. Rather than eliminating entire categories of food, a healthy approach can emphasize a variety of vegetables, fruits, whole grains, healthy proteins and beneficial fats. Harvard’s Healthy Eating Plate, for example, encourages building meals around those foods while choosing water over sugary drinks and minding the quality—not the quantity—of carbohydrates and fats. That approach also recognizes an important truth: there is no single perfect diet for everyone. Individual needs, lifestyles, cultures and preferences all play a role in determining what a sustainable eating pattern looks like. Wellness is more likely to come from making realistic choices that can become part of everyday life than from pursuing a shortterm, highly restrictive plan. The goal is not perfection but consistency and finding an approach that works over time. The connection between food and wellness also extends to the way we feel. Mealtime is not merely a biological

S ELF CA R E | W EL L NES S

Chloe Seddon, with a loaf of homemade sourdough bread.

necessity; it can be a source of pleasure, comfort and connection. Sharing dinner with family, preparing a favorite recipe or sitting down to enjoy a meal without rushing can all contribute to a healthier relationship with food. For many people, food is also closely connected to family traditions, cultural heritage and memories. Mindful eating is one approach that encourages people to pay closer attention to the experience of eating. It involves noticing hunger and fullness cues, appreciating a food’s taste and texture, and becoming more aware of why and how we make food choices. Research suggests that mindful eating may support greater enjoyment of meals and psychological well-being, while helping people develop a less judgmental relationship with food. Simply slowing down can make it easier to notice and enjoy the experience. Of course, healthy eating does not mean every meal has to be perfectly planned or every treat needs to be avoided. Food is also part of celebrations, traditions and some of life’s simplest pleasures. A slice of birthday cake, a favorite holiday recipe or an occasional stop for ice cream can fit comfortably into a balanced lifestyle. Perhaps that’s one of the most important connections between food and wellness: balance. A nourishing diet should support physical health without turning every meal into a source of stress or guilt. It should leave room for both nutrient-rich foods and the enjoyment that comes from eating. Wellness is built through many everyday choices — staying active, getting enough rest, managing stress and maintaining social connections. Food is one important piece of that larger picture. By focusing on variety, balance and foods that nourish both body and mind, healthy eating can become less about following a rigid set of rules and more about creating a lifestyle that feels good, one meal at a time. Small, sustainable choices can add up, making wellness something practiced every day rather than a destination to be reached.

Empowered Eating LLC Chloe Seddon, MS, RDN, CEDS, is a Registered Dietitian Nutritionist and owner of Empowered Eating LLC. With extensive experience in behavioral health and nutrition counseling, she works with individuals seeking support for everything from everyday nutrition and wellness to digestive concerns, mental health, and eating disorders. Her approach focuses on practical, realistic nutrition without rigid rules or judgment, helping clients build healthier and more sustainable relationships with food. A Connecticut native, Chloe earned her master’s degree in Health Promotion from UConn. She works with groups and individuals in clinical settings and also sees clients virtually in Connecticut and across the U.S. For more information visit empoweredeatingnutrition.com. On Instragram: @empoweredeatingnutrition.

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CHOCOLATE HAZELNUT PRALINE TART Ingredients: 3.5 Inch Chocolate Tart Shells: 6 Nos Hazelnut Croustillant: • 15g Milk Couverture Chocolate • 5g Dark Couverture Chocolate • 45g Feuilletine • 45g Hazelnut Praline. Chocolate Ganache: • 140g Heavy Cream • 100g Dark Chocolate • 100g Milk Chocolate • 25g Unsalted Butter

CHOCOLATE HAZELNUT PRALINE TART Anu Ojha, owner of Rum n Plum bakery, shares one of her delectable recipes ARTICLE BY ANU OJHA This elegant chocolate hazelnut tart is built around contrast: a delicate buttery tart shell, a crisp praline layer, and a smooth chocolate ganache, with a chocolate mirror glaze. The hazelnut croustillant adds roasted nuttiness and delicate texture beneath the creamy filling, while the glaze creates a polished finish. This classic French layered pastry, each component has a distinct role. Thorough chilling helps preserve defined edges, clean layers, and the contrast between crisp shell, crunchy praline, and smooth chocolate from first bite to last. *Anu Ojha is the owner of Rum n Plum Bakery, a small-batch artisan home bakery in South Windsor featuring handcrafted items like croissants, bombolinis, tarts, pastries, pies, and breads. A creative and fun spirit, Anu is deeply rooted in her community. She loves engaging with people, sharing recipes, and bringing smiles through her baking. The bakery’s name tells its own story: Rum Balls and Plum Cake — Anu’s two favorite treats that inspired her to start this journey. Visit rumnplum.com, 860-4614676.

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

Hazelnut Praline: • 150g Hazelnuts • 100g Sugar Chocolate Mirror Glaze: • 15g Water • 30g Sugar • 30g Glucose • 20g Condensed Milk • 2g Gelatin • 30g Dark Couverture Chocolate.

Directions: 1. Make the praline. Roast hazelnuts at 160–165°C for about 10 minutes. Melt sugar in a saucepan over medium-high heat, stirring/ whisking as it melts. Once brown, add roasted hazelnuts. Cool completely on a parchment sheet, then blend until smooth and glossy. 2. Prepare the croustillant. Melt both chocolates gently. Stir in feuilletine and hazelnut praline until evenly coated. Spread 15 g into each cooled tart shell and press into an even layer. 3. Make the ganache. Heat heavy cream and pour over dark and milk chocolates. Allow to soften, then emulsify until smooth. Blend in butter until glossy. Pour evenly over the croustillant. Chill until ganache is completely set, approx. 3-4 hrs. 4. Make Chocolate Mirror Glaze. Bring water, sugar, and glucose to 103°C. Add condensed milk, bloomed gelatin, and chocolate. Blend until completely smooth. 5. Pour about 20g glaze and spread to evenly coat the tart. Let it chill overnight 6. Serve slightly tempered so the ganache becomes silky while the hazelnut croustillant remains crisp. T Chocolate Tart Shell 80g butter; 75g powdered sugar; 12 g almond powder; 15g cocoa powder; 40g cornstarch; 40g egg; 140 g cake flour. Prepare the tart shells. Cream butter and powdered sugar. Add almond and cocoa powder, cornstarch, egg, mixing until combined. Add cake flour and mix until a dough forms. Roll approximately 2mm thick, chill thoroughly, line tart rings, trim edges, and chill again. Bake at 160°C for 14–15 minutes. Cool completely.

Your child deserves to soar! Preschool - Grade 8 • West Hartford

Are You Ready for More? More individualized attention. More time for questions. More enrichment. More exploration. More laughter.

Bus Service available for Glastonbury students

renbrook.org/visit

DISCOVER RENBROOK Fall Admission Event Preschool - Grade 8 Saturday, October 17 10:00 a.m. - 12:00 p.m.

Great Food, Craft Beer, Cocktails & Wine

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(86 0) 788-29 51 | 422 Mai n S t OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY PROVIDED BY PRESIDENTS’ COLLEGE ARCHIVES

At Presidents’ College Lifelong Learning at the University of Hartford, the classroom is a place for discovery, conversation and connection.

The topic of AI in Media prompts discussions with Professor Adam Chiarra.

Curious Minds

What if going back to school weren’t about earning a degree, passing a test or advancing a career — but simply about following your curiosity? At Presidents’ College Lifelong Learning at the University of Hartford, that’s exactly the point. Here, the classroom is a place where adults come to explore ideas, discover something new and engage in lively conversation with others who are just as curious.

I NSP IR E D BY | EDUCATI ON

The program has evolved over the years with its students. While retirees remain an important part of the community, some offerings, like a recent panel on American healthcare, invite University of Hartford undergraduates to join in the discussion. Younger adults and mid-career professionals are also increasingly taking part. Today more flexible work schedules and remote work make it easier for people to find time for intellectual pursuits without committing to a traditional college course.. The result is a kind of “micro-learning” that fits comfortably into modern life: short, focused courses and lectures, generally lasting 90 minutes and running for just two or three sessions. And the topics reach for the extraordinary.

CONTINUED >

Politics & Government Professor Jilda Aliotta talks about her Supreme Court course at the Fall Kickoff.

There are no grades to worry about and no exams. Instead, one day’s discussion might delve into the literary classic, Jane Eyre or BookerPrize-winning novels; the next might explore artificial intelligence, the Supreme Court, forensic science or the possibility of life beyond Earth. The subjects are varied, but the motivation is the same: a genuine desire to keep learning. Education evolves into something driven by curiosity, connection and the simple pleasure students feel at discovering something they didn’t know before. Founded in 1990 by then-University of Hartford President Humphrey Tonkin, the Presidents’ College was originally designed for retirees. Tonkin was ahead of his time in recognizing that people were living longer, healthier lives and saw an opportunity for the university to build stronger connections within the community. He taught the program’s first courses in Shakespeare and literature and continues teaching there today. A group of students created their own book club. Photo by Nicole Bedard Photography

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After-class discussions take place in Prof. Paul Slaboch’s course on Aeronautic Engineering.

West Hartford residents John and Jeannette Rhine are longtime Presidents’ College students. “Our very first class was on English history and it was taught by Humphrey Tonkin,” said John. “Then Jeannette and I got intrigued by some of the other offerings. The next thing you know we find ourselves taking courses on Sol Lewitt, the Supreme Court, geology, the business of college sports, and the economics of trade and tariffs. The breadth of offerings is incredible. It’s truly a unique program.” Presidents’ College offers approximately fifteen short courses and eight lectures each semester, covering everything from literature and culture to science, politics, art and music. There is no membership fee, and students pay a modest fee for individual courses. Programs are held primarily on the University of Hartford campus, with additional offerings through partnerships with cultural and educational organizations, like the Hartford Symphony Orchestra, Playhouse on Park, and Theaterworks, throughout the region. This fall and winter, music lovers can discover “J.S. Bach—Still Amazing After All These Years” with CONCORA vocal chorale director Chris Shepard, or explore the relationship between creativity and culture in “Art and Music As Mirrors of Their Era.” Theater enthusiasts can pair classroom learning with a live performance through “Reimagining Dracula at the Hartford Stage” with Pam Bedore and the Stage’s artistic director, Melia Bensussen. There are also programs on opera and the ground-breaking musical Hair connected with the Hartt School, UHart performing arts conservatory. For those seeking to understand the world, the fall schedule offers plenty to ponder, from international current events to domestic elections.

I NSP IR E D BY | EDUCATI ON

Science and technology are equally engaging. Participants can dive into “Channel Your Inner CSI: Solving Cold Cases,” explore “How AI Is Changing Consumers’ Lives,” or investigate “The Search for Extraterrestrial Life.” The learning is, in itself, reason enough to attend. Yet what makes the Presidents’ College truly special is what happens after class. “I’m a book lover and have taken lots of fantastic literature courses at the Presidents’ College,” noted West Hartford resident Bette Marafino. “The discussions are lively and often spill over to coffee or lunch. A number of us even formed a monthly book group of our own that meets in the UHart Library.” That sense of community is increasingly important in a world where opportunities for genuine, face-to-face connection can sometimes feel scarce. The Presidents’ College provides a much-needed “third space” that offers both intellectual stimulation and the chance to meet people who share a willingness to remain curious. It all helps the world feel just a little more open. To learn more about the program or see a schedule of programs, visit Hartford.edu/pc

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

A FEST AND FEAST OF FALL FLAVORS ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY BY BRIAN AMBROSE

From Apple Donuts to Polish and Thai Food Glastonbury’s Apple Harvest & Music Festival serves up something for every appetite.

Few traditions signal the arrival of fall in Glastonbury quite like the annual Apple Harvest & Music Festival. Each October, Riverfront Park comes alive with music, family activities, vendors and the unmistakable flavors of the season. For many festivalgoers, however, the celebration is as much about what is on the menu as what is on the stage. Sponsored by the Connecticut River Valley Chamber of Commerce, the annual event draws thousands of visitors for a weekend filled with entertainment and activities, but its food offerings have become a destination in themselves. With more than two dozen food trucks and vendors participating this year, festivalgoers can expect an impressive mix of classic fair fare, international flavors, comfort food and, naturally, plenty of apple-inspired treats. “What makes the Apple Harvest & Music Festival so special is its ability to continually evolve while staying true to what people love about it—great music, amazing food, family fun and that unmistakable New England fall feeling,” says Chamber President Jessica Olander. “We see longtime attendees returning with their children and grandchildren, while new visitors discover the festival for the first time every year. That combination of tradition and fresh energy is what has made Apple Fest one of Connecticut’s most beloved community events.” Apples may be the star of the harvest, but they are hardly the only attraction. One of the most anticipated stops is Dude's Donuts, where hot apple cider donuts provide that quintessential taste of an autumn day. Visitors can also choose from raised sugar and frosted donuts, donut sundaes and refreshing drinks. Marlborough Congregational Church adds another seasonal favorite with apple fritters, while Awesome Apple Crisp serves its namesake warm dessert topped with hard ice cream.

O UR TOWN | FO O D + BEV E RAGE

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

O UR TOWN | FO O D + BEV E RAGE

HARVEST FEST FOOD VENDORS

For those who prefer something cold, Blue Chip Creamery will offer hard-serve ice cream, handcrafted cookie sandwiches and waffle cones, including fall flavors and hot cocoa. Gio's on the Go combines pizza with Italian ice and frozen custard, while Churro Company brings churro sticks, bites and bowls to the festival. Then there are the savory choices — so many that deciding what to eat is a festival activity of its own. American Smoke BBQ will serve brisket and pulled pork sandwiches, barbecue bowls, loaded tater tots and a Nashville hot fried chicken sandwich. Steak Tips will offer steak tips over mashed potatoes or fries, while Gramma Lil's brings a broad selection of burgers, hot dogs, chicken tenders, wraps and breakfast favorites. Seafood lovers can head to J’s Crabshack for lobster rolls, clam strip rolls, shrimp platters, crab cake sandwiches, chowder, bisque and deep-fried lobster ravioli. Polish Plate offers a hearty menu of pierogi nachos, pierogi tacos and quesadillas, along with hunters stew, stuffed cabbage, potato pancakes and kielbasa. International flavors add another dimension to the food scene. Mexipho will serve tacos, quesadillas, nachos, burritos and churros, while Siam Glastonbury offers Thai favorites including pad thai, chicken satay, fried rice, crab rangoon and vegetable dumplings. Sultan Kebab brings chicken gyros, falafel and kebabs, and Urban Elote specializes in Mexican street corn, elotes preparados and nachos. There are also plenty of choices for festivalgoers seeking lighter or plant-based options. Roadhouse Grille will serve wraps and bowls including vegan Mediterranean and Greek veggie options. First Church of Christ Congregational offers baked potatoes with all the fixings, while Fried Dough Nation has a gluten-free version of the beloved fairground treat. And, of course, no festival food roundup would be complete without snacks and sweets. Pete's Popcorn will be popping kettle corn, A Cupcake for Later will offer gourmet cupcakes, and Bloomin' Onion Express will serve its signature blooming onions, onion rings and onion petals. The Carnival adds traditional favorites including fries, fried dough, cotton candy and ice cream. For drinks, Travelin Toms Coffee will offer hot and cold coffee, cold brew, lattes and cappuccinos, along with lemonades. The Wini Bar will serve lemonade and limeade, while Dude's Donuts adds apple cider and other refreshments to its menu. Whether you come hungry for a lobster roll, craving a warm cider donut or simply looking for something new to sample while listening to live music, this year's festival promises plenty of ways to taste the season. Ultimately, that's part of the charm of the Apple Harvest & Music Festival. The food, music and activities bring people together, but it is often those simple moments— sharing a plate of pierogi, splitting an apple crisp or enjoying a cider donut while taking in the crisp October air—that become the memories families carry with them long after the festival ends.

• A Cupcake for Later • American Smoke BBQ • Awesome Apple Crisp • Bloomin’ Onion Express • Blue Chip Creamery • Churro Company • J’s Crabshack • Dude’s Donuts • Fried Dough Nation • Gio’s Pizza • Mexipho Tacos • Pete’s Popcorn • Roadhouse Grille • Siam Glastonbury • Steak Tips • Sultan Kebab • Travelin’ Tom’s Coffee: • Urban Elote Mexican Food

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

Bringing Holiday Magic Home Christmas Decor by Picture Perfect Landscape creates custom, stress-free holiday displays for homes and businesses There’s something unmistakably magical about a home illuminated for the holidays. A roof line or pathway outlined in warm white lights, a front door framed by garland and wreaths and bows, or trees sparkling against an early winter sky can transform an ordinary property into a welcoming seasonal showcase. For more than three decades, Picture Perfect Landscape has been helping homeowners and businesses throughout central Connecticut enhance their outdoor spaces. Now, through its Christmas Decor holiday decorating service, the Hebron-based company brings that same eye for design outdoors during the holiday season. Picture Perfect Landscape has served communities including Glastonbury, Hebron, Marlborough, Colchester and surrounding towns for more than 30 years. Owner Ron Poulin holds a degree in Landscape Horticulture and Design from the University of Massachusetts, and the company’s Spring and Summer work includes landscape design, construction, plantings, maintenance, hardscapes and water features. That experience in creating attractive outdoor environments carries naturally into its fall and winter holiday decorating work. The company offers a full-service approach designed to remove much of the stress—and the ladder climbing—from holiday preparation. Each display is customized to the

ARTICLE BY KIM POULIN

C UR B A P P E A L | HO ME + D E SIGN

property and the client’s personal style, whether that means a classic, elegant arrangement of warm white lights or a more colorful and playful family-friendly design. Services can include lighting, wreaths, garlands, trees and other decorative accents. Christmas Decor by Picture Perfect Landscape handles the process from beginning to end: developing a design, professionally installing commercial-quality products, providing seasonal maintenance and repairs, and removing the decorations after the holidays. Also storage services are also available, allowing homeowners to avoid dealing with tangled lights and boxes of decorations during the rest of the year. High-quality, energy-efficient LED lighting helps keep displays bright throughout the season. The service is not limited to homes. Christmas Decor by Picture Perfect Landscape also creates displays for businesses, helping storefronts, offices and other commercial properties create a festive atmosphere for customers, employees and guests. For over 25

years they have had the Shoppes at Somerset in Glastonbury as one of their showcase properties allowing clients to view and enjoy examples of their service each season as well as the Shoppes at Fox Run and Whole Foods where many locals shop starting in September when fall décor is displayed until Thanksgiving before it is switched over to winter décor. For the company, holiday lighting is about more than simply decorating a house. Its website notes that the team shares the “Gift of Lights” with more than 200 clients each season, helping families, friends, neighbors and businesses enjoy the sights of the holidays. A nd while the holidays may still seem far away, planning begins well before the f irst lights go up. The Picture Perfect team has been preparing holiday quotes and scheduling projects since July, and demand can be high during the relatively short decorating season. For homeowners planning a holiday gathering or businesses preparing for the seasonal rush, now is the time to start thinking ahead. With limited installation availability as the season approaches, early planning can help ensure that when the holidays arrive, all that is left to do is switch on the lights—and enjoy the magic. Visit perfectscapes.com for more information.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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“I didn’t know school could be like this!”

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA . ARTICLE BY PAULI REEP

M Y H O G

OU R

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

The Pampered Tourist® Where Experience Meets Authenticity

Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

Time for a

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DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 3 RD

Montessori School Hosts Grand Opening Children’s House of Montessori on Main, 2584 Main St. | 10:00 AM The new Children’s House of Montessori on Main will host a grand opening celebration from 10 a.m. to noon for children ages 3-6. The school is located in the lower level of St. James Episcopal Church on Main Street. Children’s House of Montessori on Main is now enrolling children born in 2023 and accepting applications for children born in 2024. Visit CHOMfamily.org for more information. O C TOBE R 3 RD

9th Annual Poetry Inspired by Art Welles-Turner Memorial Library, 2407 Main St. | 1:00 PM Victoria Nordlund, award-winning poet, Glastonbury Poet Laureate and lead master teaching artist at the Nook Farm Writers Collaborative, gathers a dazzling array of established and emerging poets and writers for the 9th annual presentation of Poetry Inspired by Art, a select group of poets who create original poetry inspired by the artworks of Glastonbury Arts member artists. Visit wtmlib.info. O C TOBE R 3 RD

Milford Jazz'n Downtown Downtown Milford | 10:00 AM Presented by the Milford Arts Council, Jazz'n Downtown is an all-day jazz festival in downtown Milford. Come by water, rail, or road to stroll and dine amongst shops, artisans, history, and waterfalls. Enjoy award-winning jazz at three outdoor stages, while the closing evening concert honors Ella Fitzgerald and Louis Armstrong. Visit Jazzndowntown.org for more information. O C TOBE R 3 RD

Wine Tasting Columbia Lodge #25, 895 Main St., South Glastonbury | 6:00 PM Come savor wines from around the globe and enjoy hors d’oeuvres at this local wine tasting. Tickets are $35 per person and the majority of the proceeds will fund college scholarships for local students. Co-sponsored by Glastonbury Electronics Recycling, the event runs from 6-9 p.m. Purchase tickets at glastwine.com or at the door. O C TOBE R 6T H

Third Annual Shop for a Cause At Cotton Hollow Kitchen Cotton Hollow Kitchen, South Glastonbury | 5:30 PM Join us from 5:30 - 8:30 p.m .for our Third Annual Shop for a Cause fundraiser co-hosted with Cups For A Cause DV. Shop with 15-plus vendors and dine from a specially created menu. A percentage of all proceeds are donated to Interval House, Connecticut's largest domestic violence shelter. For more information visit cottonhollowkitchen.com O C TOBE R 1 0 T H

Eversource Hartford Marathon Bushnell Park, Trinity Street, Hartford | 6:00 AM This beloved New England road race tradition delivers a top-notch experience with great attention to detail to support the safety and enjoyment of participants, volunteers and spectators. Many options are available to engage with community charities, enhance the race experience with extras or participate in one of two available multi-race series to add challenge goals and rewards. Visit hartfordmarathon.com. CONTINUED >

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realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N G L A S T O N B U R Y. NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

1443 Hebron Avenue

$250,000

$260,000

104%

27 Allspice Lane , Unit# 27

$289,900

$307,000

106%

1F, 1H

11 Holly Lane , Unit# 11

$294,900

$310,000

105%

1F, 1H

847 Manchester Road

$359,900

$350,000

97%

129 Marilyn Drive

$450,000

$417,000

93%

214 Georgetown Drive , Unit# 214

$424,900

$425,000

100%

2F, 1H

80 Cedar Ridge Drive

$400,000

$431,000

108%

2F, 1H

77 Kimberly Lane

$549,900

$475,000

86%

6 Copley Road , Unit# 6

$439,900

$485,000

110%

2F, 1H

825 Neipsic Road

$499,900

100%

2F, 1H

1451 Neipsic Road

$519,900

$525,000

101%

13 Peach Tree Lane

$489,999

$564,000

115%

141 Founders Road

$599,900

$605,000

101%

371 Great Swamp Road

$565,000

$612,000

108%

2F, 1H

49 Millstone Road

$599,000

$625,000

104%

2F, 1H

1094 Hopewell Road

$675,000

$665,000

99%

2F, 2H

1696 Main Street

$699,900

$682,500

98%

3F, 1H

99 Knollwood Drive

$649,900

$700,000

108%

187 Lincoln Drive

$749,900

$850,000

113%

2F, 1H

124 Old Maids Lane

$865,000

100%

2F, 2H

79 Old Maids Lane

$799,900

$905,500

113%

2F, 1H

508 Chimney Sweep Hill Road

$884,900

$910,000

103%

3F, 1H

97 Island Green

$829,900

$965,000

116%

2F, 1H

111 Bluff Point Road

$829,900

$980,000

118%

2F, 1H

28 Mockingbird Lane

$1,125,000

$1,250,000

111%

3F, 1H

This data is a sampling of sold properties from August 2026. Source: SmartMLS System. Courtesy of BHHS, Kristen Thompson

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events

CONTINUED

O C TO BE R 1 7 T H

Discover Renbrook Renbrook School, 2865 Albany Ave. | 10:00 AM Join the staff of Renbrook School for "Discover Renbrook," the school's fall admission event for Preschool - Grade 8 students. The event runs from 10 a.m. to noon. Renbrook is a private day school that has a student-centric philosophy and is committed to bringing learning to life. Visit renbrook.org for information. O C TO BE R 2 4 T H

My Town Art Exhibit Glastonbury Arts, 1396 Hebron Ave. | 1:00 PM Show us what My Town means to you! Hosted by Glastonbury Arts students from Pre-K through high school are invited to enter this free, two-day special exhibition celebrating America's 250th anniversary. Visit glastonburyarts.org for more information. O C TO BE R 2 4 T H

Election Cake Bakeoff Connecticut Old State House, 800 Main St., Hartford | 12:00 PM It's time for some sweet competition! Connecticut's Old State House is pleased to host its 5th Annual Election Cake Bake Off. Connecticut pastry chefs and bakers will go whisk to whisk to have their confection crowned the official Connecticut Election Cake of 2026. The event celebrates an old tradition of celebrating Election Day with cakes served to voters. Visit wp.cga.ct.gov. O C TO BE R 2 5T H

Hocus Pocus in the Park Wickham Park, 1329 Middle Turnpike, Manchester | 5:30 PM The Sanderson Sisters are flying in to Wickham Park for this show based on the popular movie "Hocus Pocus." This event will include a catered dinner and costumes are encouraged! Admission is $35, $30 for kids 10 and younger. Reservations are required by calling 860-528-0856, Mon-Fri., between 9 a.m. to 4 p.m. O C TO BE R 3 0 T H

Ballet Hartford Presents Peter And The Wolf The EcoSpace, 224 Farmington Ave., Hartford | 12:00 PM Don't miss out on Balanchine's Tarantella, a virtuosic Italian folk dance, followed by Peter and the Wolf with famous music by Sergei Prokofiev. Performances are at noon and 6 p.m. This family friendly program is followed by a dessert reception.Tarantella will be performed courtesy of The George Balanchine Trust. Visit ballethartford.com/season for tickets. Visit Ballet Hartford socials, @ballethartford.

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