Greenwich, CT October 2022

HEALTH + WELLNESS

The Art of

Reverse Summer Sun Damage

Skin Restoring Treatments

Visible signs of sun damage include brown spots, wrinkles and fine lines, loss of elasticity, and an uneven skin tone or texture.

Visit our Board Certified Dermatologists for a personalized treatment plan to mend the effects of UV damage and reveal healthy, bright skin.

ELSA RASKIN, M.D.

Reconstructive & Cosmetic Surgery

Tailored to You

Labiaplasty is an increasingly popular surgical procedure, offered by board certified female plastic surgeon Dr. Elsa Raskin.

“ Dr. Raskin is AMAZING. She preformed a labiaplasty on me and I could not be happier. It is like a miracle and it is life changing! After many years of thinking about getting one but feeling too embarrassed about it I am so glad I went to Dr. Raskin. She is kind, knowledgeable and makes you feel at ease. Her entire staff is amazing and her office and operating room are beautiful.

The whole process was stress-free and I felt confident with Dr. Raskin the entire way. And the results are better than I could have expected! Do not hesitate to book a consultation, Dr. Raskin’s work is top notch - I would recommend her to anyone.”

- M.D. |

Introductory Consultation

OctoberThe Food & Drink Issue

Welcome Fall! 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 bev erages available in Greenwich. We had the pleasure of sitting down with the best chefs in our communities and learned about what their preferences are on a variety of topics.—so get your tastebuds ready,  you are in for a treat. 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.

We're so excited to have another 'Greenwich Lifestyle' cocktail debut on Greenwich Avenue this month at Bistro V.

There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, 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.

As always, thanks for reading, and we’ll see you around town!

October 2022

PUBLISHER

Laura Sabia | laura.sabia@citylifestyle.com

ACCOUNT MANAGER

Kate Yoder | kate.yoder@citylifestyle.com

EDITORIAL COORDINATOR

Kristin Burnell | kristin.burnell@citylifestyle.com

MARKET AREA COORDINATOR

Lydia Turner | greenwich@citylifestyle.com

AD DESIGNER

Evan Deuvall

LAYOUT DESIGNER

Emily Lisenbee

CONTRIBUTING WRITERS

Ashley Alt, Kellie Kerwin, Ella Morrissey

CONTRIBUTING PHOTOGRAPHERS

JC Martin, Megan Mills, Hybrid Media, Dan Martensen

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

CHIEF OPERATING OFFICER Randy Radosevich

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

AD MANAGER Chad Jensen

WEB APPLICATIONS Michael O’Connell

LAURA SABIA, PUBLISHER @GREENWICHLIFESTYLEMAG

Work with Yashmin to guide you through this hot market.

Consistently recognized as one of the area’s top producing agents, Yashmin Lloyds was personally selected to become a founding member of the prestigious Compass team in Greenwich. With more than $240+ million in sales, her strong knowledge of the Greenwich market and years of professional sales and marketing experience have shaped a unique insight into the diverse needs of her clients. A full-time real estate expert, she is committed to meeting their goals and expectations in an ever-changing dynamic marketplace. She is known for not only helping find their dream home but for also guiding them throughout their transition to Greenwich.

As a mother, an active community member and top producing realtor, Yashmin is proud to partner with the Greenwich Historical Society for this year’s Tavern Markets. She is a strong believer in supporting local shop owners and artisans as it is their beautiful food, flowers and decor that truly make a house a home. Compass is thrilled to support an event that celebrates our shared history and strong community.

Be reinspired. See your wardrobe in a whole new light. You will wonder why you didn't do this sooner.

Call (203) 549-1287 for a free in-home or virtual design consultation and estimate. Visit us online at closetfactory.com.

Showroom 100 Wooster St., Bethel, CT 06801

Showroom 110 Post Road, Darien, CT 06820

Closet

Photography: Katie Tuzmen, Brook Road Photography

Optimal Wellness Starts With Your Oral Health

Dr. Alex Volchonok is a dual Ivy-League trained Board-Certified Periodontist and Oral Implantologist with advanced training in minimallyinvasive surgical and laser periodontal therapy procedures.

Want to be seen in the magazine?

Instagram photos with

JODI INGHAM

JODI INGHAM

JODI INGHAM

JODI INGHAM

JODI INGHAM

Fall in Love With Your Skin

The fall is a great time to get your skin checked. Sun exposure can increase the risk of skin cancer, and a full body skin exam performed by a dermatology provider is the best way to detect any changes to your skin. Call 203-810-4151 and book your annual skin check today.

*Valid 8/1/22 through 12/31/22. Units priced between approximately $4,900-$14,000/month. Must take financial responsibility by 12/31/22. Only available to private pay move-ins. Cannot be combined with any other offer. Offer based on room availability. Move-in subject to applicable statutes and regulations. Other terms, conditions, and restrictions may apply. Reach out to The Club at Briarcliff Manor for additional information.

business monthly

A round-up of exciting news from local businesses.

The Bruce Museum Appoints Carolyn Hamrak as Chief Financial Officer

The Bruce Museum announces the appointment of Carolyn Hamrak as Chief Financial Officer. Ms. Hamrak, an accomplished financial professional in both the nonprofit and for-profit services sector, joined the museum on July 5, 2022. Ms. Hamrak comes to the Bruce with 30+ years of diverse financial experience including various fiscal management roles with cultural institutions such as The Metropolitan Opera and The New York Botanical Garden.

Wildacre Rotisserie Opening

First Selectman Fred Camillo, Owner of Wildacre Rotisserie, Ben Pote and President & CEO of Greenwich Chamber of Commerce, Marcia O’Kane celebrates the ribbon cutting of the new store opening. Wildacre Rotisserie is a new, fast casual restaurant in Cos Cob, offering a fresh take on the traditional rotisserie.

Start the New Year in Good Health, Look and Feel Great with Club Sweat and Meli-Melo!

In partnership with  Meli-Melo Juice Bar, Club Sweat is giving away a first-time FREE class at their Greenwich or Westport location in addition to a Club Sweat Livestream 30-day trial from now until the end of the year! Visit Meli-Melo Juice Bar on Greenwich Avenue seven days a week for freshly made juice and smoothie drinks. The juice bar at Meli-Melo Creperie & Catering also offers a unique cleanse program.

Paulo Lanfredi Salon Welcomes Lindsay Porter

Lindsay continuously educates herself to stay on top of all of the latest color trends. Her adept technique enables her to create a beautiful color that exclu sively complements each client. A big advocate for low maintenance, modern color, she can bring your vision to life in a fun, youthful and vibrant way.

Greenwich Lifestyle Cocktail Debuts at Bistro V on Greenwich Avenue

Next time you are strolling on the Avenue and looking for a delicious treat, look no further than Bistro V. Organic cucumber vodka, fresh muddled mint, fresh cucumber, lime juice and simple syrup have shaken up the new cocktail menu at Bistro V. Tag us on instagram for a chance to be featured at @greenwichlifestylemag.

Want to be featured?

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

Let us show you how to have a sparkling home without any of the stress!

ANDERSON@ANDERSONKENNY COM

Higgins Group Forbes Global Properties Welcomes Janine Kennedy!

Janine Kennedy is a native of South Africa. After attaining a bachelor’s Degree in Business she moved into a marketing and advertising sales career. In 1995, Janine met her husband and moved to Singapore. While there, Janine volunteered at a Vietnamese refugee camp teaching English and in her spare time learned to fly a small plane. After two years Janine and her husband Bobby moved to London and started their family. Her time in the UK was well spent renovating houses and getting to know the local real estate markets in and around London.

In 2010, the Kennedy family relocated to Greenwich, CT. and purchased a home in Belle Haven. Janine is always welcoming new families to Greenwich through her active involvement in the community. She is on the board of The American Red Cross, Coffee For Good, Arch Street Teen Center and founded Style up Greenwich, an organization that produces fashion shows for local vendors. During her time in Greenwich Janine has served as the PTA president for her children’s school, coached field hockey and is constantly getting involved in daily life around town. Her three children reside in San Francisco, Boston and Greenwich. Janine is excited to join The Higgins Group and be part of their family. Janine guarantees you her loyalty, service and all her energy to find you the home that you will love and cherish.

Cell Phone: (203) 524-9782

Email: Janine.higginsgroup@gmail.com

Instagram: j9_kennedy

AN INTEGRATIVE APPROACH TO FOOD, EXERCISE AND WELLBEING, AS TOLD BY WELLNESS EXPERT NATHALIE RHONE

ARTICLE BY ASHLEY ALT | PHOTOGRAPHY BY ELISABETH BERNSTEIN & DAN MARTENSEN

The Nutritionist Who Knows Good Eats

Nathalie Rhone Photography Elisabeth Bernstein

Nathalie Rhone, Registered Dietician and Functional Medicine Nutritionist servicing Greenwich and New York City, acts as your ultimate nutrition and life style coach — enlightening and empow ering you on your journey to a healthier, happier life. Her philosophy follows a clean-eating, mostly plant-based life style that is packed with organic, whole foods with BIG flavor.

Through her private nutrition prac tice, Nutrition by Nathalie, she uses various techniques under the wellness umbrella including exercise, supple ments, food combining, meditation, stress reduction methods, and even cognitive behavioral therapy to create personalized plans for her clients. If you’re looking to become your best self and learn how to develop healthy habits that will last a lifetime, consider Nathalie your go-to.

ASHLEY: TELL ME HOW YOU GOT STARTED IN THE NUTRITION SPACE. WHAT DREW YOU IN?

NATHALIE: Healthy living has always been a passion of mine, and for the lon gest time I knew I wanted to work oneon-one with individuals in the health and wellness space doing some sort of therapy. After a few years of working in the psychology field, I realized I wanted to shift the focus of my practice from mental health to nutrition. Now, as a Registered Dietitian with a Masters in Clinical Nutrition, I am able to incorpo rate my background in psychology into nutritional therapy and use a variety of tools to help clients make healthy changes that will last a lifetime.

ASHLEY: WITH YOUR COMPANY, NUTRI TION BY NATHALIE, YOU HELP CLIENTS LEARN HOW TO LEAD A CLEAN, HOLIS TIC LIFESTYLE. CAN YOU SHARE SOME EXAMPLES OF WHAT HOLISTIC NUTRI TION LOOKS LIKE, AS WELL AS WHY EATING CLEAN IS BENEFICIAL?

NATHALIE: Wellness is multi-di mensional and is much more than just the food we eat. While food is of course a large part of what makes us healthy, we have to look into many different areas of health and well ness, such as sleep, stress, movement, etc. If we are lacking in one of these areas, we will never be a healthy whole. So for me, holistic nutrition is an integrative approach that includes a diet filled with healthy, whole foods (including lots of plants), while also making sure to take care of our men tal, physical, emotional and spiritual health. In addition to taking a holistic approach at Nutrition by Nathalie, my colleague, Morgan Porpora, and I use functional nutrition, which takes things a step further and focuses on identifying and treating the unique root causes of our client’s symptoms and health concerns.

And why is eating clean beneficial? Where should I start?! In today’s world, we have such easy access to so many packaged and processed foods. And while they’re convenient, they do not come close to providing the same amount of nutrients as healthy, whole foods. In addition, processed foods are often filled with fillers, additives, and chemicals — ingredi ents that can actually be harmful to

Photography Dan Martensen

our health. “Clean” eating isn’t about being perfect (there’s no such thing), but it is about filling up on foods that our body can easily digest, absorb, and use for energy for optimal health and disease prevention.

ASHLEY: YOUR BACKGROUND IN PSY CHOLOGY MUST BE HELPFUL IN RELAY ING THE IMPORTANCE OF THE MINDBODY CONNECTION WHEN IT COMES TO OUR RELATIONSHIP WITH FOOD. WHAT ARE SOME HEALTHY HABITS WE CAN ADOPT IN THIS REGARD?

NATHALIE:  There are a few things I prioritize every day no matter how busy I am. I have found these small habits are what keep me feeling my best and grounded. For example, I start every morning with hot lemon water, coffee and a green juice. This morning routine keeps me feeling my best, alive and energized! I never let a day go by where I don’t load up on some sort of greens and veggies, I make an effort to move and open up my body every day, and I always find space in my day to slow down and spend time with family. It’s not the cake or pizza we eat once a week or the intense workout we fit in every once in a while that makes or breaks us, but it’s the small habits, the things we do every single day that make us healthy. Consistency is key! I encourage my clients to dig deep and figure out what it is for them that keeps them grounded and feeling their best, and then make it a priority to do those things every single day.

ASHLEY: ARE THERE ANY GOLDEN NUGGETS OF ADVICE YOU CAN GIVE US ON HOW TO SUSTAIN A HOLISTIC WAY OF COOKING AND EATING?

NATHALIE: Less is more! Focus on sim ple, real, whole foods. Pack your plate

and your body with tons of colorful plants, a variety of lean proteins, healthy fats and whole grains. Think about filling up as much as you can on the great stuff, and then it’s easier to slowly crowd out the “not so great stuff.”

It’s also helpful to plan ahead and make sure you have lots of fruits and veggies pre-cut, washed and ready to use. Have a salad dressing ready to go, cook grains or proteins ahead of time for quick and healthy meals. Stock your pantry and fridge with healthy and delicious options to set yourself up for success. If you find yourself continuing to struggle with creating healthy nutrition and lifestyle habits, I recommend working with a profes sional! The dietitians at Nutrition by Nathalie can help you find that bal ance and create healthy habits that work for YOU.

ASHLEY: NOW THAT FALL IS WELL UNDERWAY, WHAT ARE YOUR GO-TO DISHES FOR THE SEASON?

NATHALIE:  Oh, Fall produce is my absolute favorite! I love incorpo rating root vegetables into juices, roasting them for dinner, and creat ing all sorts of yummy Fall-inspired baked goods. Some of my favorite Fall recipes include my Vegan Pumpkin Bread, Kale, Spinach, and Warm Beet Tahini Salad, Warming Kale and Root Vegetable Soup, Oven Roasted Carrots, Roasted Butternut Squash with Herbs and Tahini Drizzle, and Pumpkin Pie Granola Bars. You can find all these recipes and more on my website!

To find out more about Nathalie and her nutrition company, please visit her website at  nutritionbynathalie.com , and her Instagram @allgoodeats.

Photography Dan Martensen

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Malta

PHOTOGRAPHY BY HYBRID MEDIA

A PARTNERSHIP BETWEEN MIKU + MALTA HOUSE THAT GIVES BACK LOCALLY

Collaboration

Builds Community

Happy Baby Pancake

Malta House is the only transitional living program in the state of Connecticut where a mom can stay with her baby for long-term support and a "hand-up" as she jour neys to independence and hope. 110 women are receiv ing homelessness/housing services who are pregnant or parenting between the ages of 18-24.

A young mother comes to Malta House during their most vulnerable stage. Whether it is homeless ness, pregnant and lacking support and a positive environment. Donating to the Malta House means a frightened young mother will have the help she needs to choose life for her unborn child. Giving her the opportunity to bring a child into the world in a loving, safe, nurturing environment.

Mothers at Malta House gain financial independence, emotional stability and healthy parenting skills. When the mother thrives, so does her child. The community becomes stronger when its members are stronger.

THE MALTA HOUSE IMPACT

• Mothers become more resourceful, and more resilient and receive guidance in parenting while providing for their children.

• Young women are encouraged to complete their edu cation, and they’re supported on their career paths.

• Children are safe and thriving as their parents are taught how to measure and improve their child’s development.

• Families gain financial security as they become less dependent on state assistance.

Malta House is the only home for pregnant women above the age of 18 in Fairfield County, and one of a lim ited number of programs for young homeless mothers and their babies.

MIKU, which means beautiful moment, offers an exquisite menu inspired by traditional Japanese cui sine and accommodates vegan and gluten-free diets. The modern-style restaurant opened in the heart of Greenwich in the spring of 2019.

MIKU's team has donated over $50,000 to local non-profit organizations since it opened in April 2019. "Collaborations like this give us the ability to make an impact in the community and beyond," said MIKU co-owner, K Dong. "Our team enjoys learning about our non-profit partners and sharing that information with our customers. It's been a successful program for us since we launched the campaign in February last year and we're looking to build upon this campaign for 2022 with new ideas".

100% of the proceeds from this curated menu at Miku will benefit Malta House during the month of October.

For more information on how you can support Malta House visit maltahouse.org or to make reservations at Miku visit mikugreenwich.com or call 203-900-7676.

MALTA HOUSE ROLL

snow crab, shishito pepper, avocado inside and topped with yellowtail and kimchi dressing

INDEPENDENT LIFESTYLE baby yellowtail and watermelon radishes topped with toast king mushroom, caviar, served with kombu sour sauce

FORTUNATE TARTARE japanese red snapper mixed with white peach, red chill pepper, and yuzu vinaigrette sauce

HAPPY BABY PANCAKE mixed seafood: shrimp, squid, hotbed chives and leek flower

Fortunate Tartare

Executive Director, Malta House, Carey Dougherty

Miku co- owner, K Dong Executive Director, Malta House, Carey Dougherty Greenwich Lifestyle Publisher, Laura Sabia

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The highest frequency and most targeted distribution directly to homeowners in Greenwich each month.

Support Big Dreams and Bright Futures

Stepping Stones Museum for Children is an award winning, nonprofit children’s museum that brings laughter to learning so children have the tools they need to best understand the world.

All children need access to high-quality educational opportunities. You can help! Please give to the museum’s Open Arms accessibility initiative today.

Scan the QR code to help support Stepping Stones. Every dollar counts!

LOCAL CULINARY EXPERTS AT THE TOP OF THEIR GAME

The Art of Food

THIS OR THAT WITH CHEF AERIN:

Curly fries or waffle fries? Waffle fries

Fried egg or scrambled? Scrambled  Bloody Mary or mimosa? Bloody Mary Ketchup or mayonnaise? Mayonnaise Pizza or pasta? Pizza

ARTICLE BY KELLIE KERWIN

Aerin Zavory

WHEN DID YOU KNOW YOU WERE INTERESTED IN A CULINARY CAREER?

My first job was when I was in high school at a little pizza place called Nico’s. It was my first introduction to the restaurant busi ness. I started there as a busser and made pizza occasionally. Since then, I have been in the food and beverage industry. I was lucky enough to always know what I wanted to do when I grew up: to be a chef. As a kid, I barged into the kitchen to try and help my mom cook family dinners. I eventually experimented with cookbook recipes and made up some of my own. I even created a recipe book for different juice concoctions in kindergarten.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

I have a “keep it simple” attitude. I tend to gravitate toward using Italian and Mediterranean cooking techniques and try to use New England seasonal ingredients as much as possible. My background in fine dining includes a big chunk of time on the west coast, which has influenced my use of produce and vegetable cookery. I plan dishes around the produce and then think of a protein that would work well with it instead of the other way around. Cooking seasonally is important to me. The produce tastes better and keeps costs down too!

WHAT’S YOUR IDEAL FALL MENU?

When I create my fall menu, I typically think of what produce is readily available. I like to use lots of whole grains and legumes like farro and lentils and pair those earthy flavors with the sweet squashes and fruits ready to use in the fall. One of my favorite dishes on my fall menu is a farro salad with feta cheese, butternut squash, parsley, cranberries, and a maple mustard vinaigrette; it screams fall and is an excellent centerpiece for any buffet.

FUN FACT ABOUT YOU?

I won an episode of Chopped and Beat Bobby Flay!

Chef & Owner of Zavory’s Catering @zavorys

Geoff Lazlo

THIS OR THAT WITH CHEF GEOFF:

Curly fries or waffle fries? Curly Fried egg or scrambled? Fried, but over easy for a runny yolk

Bloody Mary or mimosa? Bloody Mary Ketchup or mayonnaise? Mayonnaise Pizza or pasta? Pizza

WHEN DID YOU KNOW YOU WERE INTERESTED IN A CULINARY CAREER?

I have always loved food. I traveled the world with my parents at a young age and experienced food and culture across Europe and Asia.  My first job was working for a catering company in San Francisco while I was attending college where I learned the basics of cooking.  After graduating, I moved back to Connecticut and enrolled in the CIA in Hyde Park, NY.  I wanted to complete my culinary training at the CIA where some of the best chefs in the country have studied.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

I cook food dictated by seasonality.  I find inspi ration from nature’s beauty; growing a garden connects me directly to the ingredients, and allows me to cook using simple, unpretentious cooking techniques that highlight the inher ent qualities of the ingredients.

WHAT’S YOUR IDEAL FALL MENU?

One of the things I love about fall is that it is really two seasons. First, the late-summer/early fall is unique because its overlap with sum mer offers corn, tomatoes, zucchini, peppers and eggplant.  Second, in the late fall, I use more iconic, classic fall ingredients like squash, apples, pears, chestnuts, cranberries and root vegetables.

ONE DISH FOR THE REST OF YOUR LIFE. WHAT WOULD IT BE?

The Breakfast Burrito from The Country Table.  I love it because of the interplay between the cho rizo, fresh guac and pico.

CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR.

Bob Weir, (Guitarist), The Grateful Dead and Wolf Bros.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

Quick, healthy, with a variety of herbs and spices. Dinner inspiration normally strikes when I start to get hungry myself, around 5pm. I open the fridge and see what ingredients I have available. Then the recipe starts to form in my head. I try to go for dishes that take no more than 30 minutes to cook. If I make chili or Bolognese sauce, or when I bake Khachapuri (baked Georgian cheese bread), I double the portion so that I can freeze it for another day.

WHAT’S YOUR IDEAL FALL MENU?

When I think of fall, warm and vibrant colors of nature come to mind, especially in New England. I love to see those warm colors in food too. I cook a variety of seasonal vegetable soups, sheet-pan vegetable dinners, and fall is definitely a start of a cheese fondue season.

WHAT’S A GREAT TRICK OR TECHNIQUE YOU USE IN THE KITCHEN?

To make the perfect fluffy rice, first fry a cup of rice in a bit of oil, then add 2 cups of water and salt, bring to boil, reduce heat to simmer and cook with lid on for 13 minutes!

ONE DISH FOR THE REST OF YOUR LIFE. WHAT WOULD IT BE?

Perfectly crispy pan-fried potatoes. It always brings back wonderful childhood memories. Fried potatoes would be my favorite side to any meal. Cheese would be a close second. It’s hard to imagine life without cheese.

CELEBRITY YOU WOULD LOVE TO COOK DINNER FOR.   Demna Gvasalia, creative director of Balenciaga. He’s incredibly talented, a true trailblazer, reimagining the fash ion world completely, and is also originally from Georgia, like myself. I think he would be a fantastic dinner guest and would probably enjoy some of the Georgian cooking too.

Photography by: Brook Road Photography

Keti Rogava

THIS OR THAT WITH CHEF KETI:

Curly fries or waffle fries? Waffle fries

Fried egg or scrambled? Fried egg, or poached egg even better!

Bloody Mary or mimosa? Mimosa Ketchup or mayonnaise? Mayonnaise Pizza or pasta? Pasta

Recipe Developer @ketiskitchen

WHEN DID YOU KNOW YOU WERE INTERESTED IN A CULINARY CAREER?

From the age of 7, being in the kitchens of my Mom and Grandmothers I knew that I had a passion for the culinary arts.  It wasn’t until I was about 28 that I started it professionally.  I worked my way up through the food industry in New Jersey and New York.  I worked with pastry as well and found myself drawn to that part of the culinary world. I worked as a Pastry Chef and Chef and at one point found a passion for making gelato.  After so many years working in restaurants, I decided I would start getting into the private sector.  I found a break and through a great Chef friend of mine I landed a Private Chef job with a well-known actor on Long Island.  I was grateful, and working for the family was a great experience.

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?   I had many describe my cooking as clean. I always continue to learn new styles and cuisines. I find

that I am drawn more towards southern Italian cuisine and pastry as well.  Authentic dishes are more inspiring to me because of the history behind them.

WHAT’S A GREAT TRICK OR TECHNIQUE YOU USE IN THE KITCHEN?

I find that being organized and keeping your area clean and clear is what sets cooks apart.  When I worked in restaurants, I would be hard on the kitchen staff about keeping their area organized and clean.  Your kitchen reflects your work as a Chef. Consistency is the key for any Chef in executing dishes whether it’s in a restaurant or working as a Private Chef.

IF YOU COULD ONLY EAT ONE DISH FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE? I always notice that people in general always resort back to childhood with food. Neapolitan Ragu (Pasta with a tomato and meat ragu) will always hold a special place in my heart.

Gerardo Guarino

Private Chef

@chefgerardoguarino

THIS OR THAT WITH CHEF GERARDO:

Curly fries or waffle fries? Fresh Cut

Fried egg or scrambled? Scrambled (French Style)

Bloody Mary or mimosa? Neither…Campari and Soda

Ketchup or mayonnaise? Ketchup Pizza or pasta? Pasta

Robin Selden

Executive Chef & Managing Partner

Marcia Selden Catering & Events @robinselden/@marciaseldencatering

THIS OR THAT WITH CHEF ROBIN: Curly fries or waffle fries? Waffle Fried egg or scrambled? Scrambled Bloody Mary or mimosa? Mimosa Ketchup or mayonnaise? Ketchup Pizza or pasta? Pizza

WHEN DID YOU KNOW YOU WERE INTERESTED IN A CULINARY CAREER?

Hospitality is in our blood. My brother Jeffrey and I grew up in this business and were working for our mother, Marcia, when we were teenagers. While we both went off to do our own things there was no doubt that one day, we would be back working with her. Catering is infectious, especially if you are passionate about food and partying. Our mom was a trailblazer and a massive inspiration to us. How many people can say that they party for a living?

HOW WOULD YOU DESCRIBE YOUR COOKING STYLE?

Personally, my food has a Mediterranean feel. Lots of lemon, herbs, garlic, and great olive oil. And I love to grill everything!! As a company though we custom design our menus to reflect our clients. This is what makes our job so exciting as we get to do something different and creative with each event that we do, and every menu and every week is unique. Our clients dream it and we execute it. Everything from Retro American classics and BBQ to French, Asian and Indian. Our culinary team is a melting pot and are from all over the world.

WHAT’S YOUR IDEAL FALL MENU?

I love warm flavors of brown butter, sage and but ternut squash. I make a butternut squash crumble that makes you weak at the knees. Pureed squash with brown butter and topped with a savory ched dar crumb topping!

WHAT’S A GREAT TRICK OR TECHNIQUE YOU USE IN THE KITCHEN?

At the end of summer when I’ve got a surplus of herbs in my garden, I make big batches of pesto and chimichurri and freeze them in ice cube trays. Once frozen I pop them out and throw them in freezer Ziplocs. It’s a great way to always have them on hand and they freeze beautifully.

Photography by: Dennis Kwan Photography

DISCOVER NEW FRIENDSHIPS

• Accredited for excellence in memory care as a Purple Flag community by the Connecticut Assisted Living Association and Alzheimer’s Association

Maria Scaros, Executive Director

• Recognized leader in providing the creative arts therapies as a means of communication and connection

Schedule a Tour Today

203.531.5500

• Small privately owned assisted living community for people with memory impairment located on the Greenwich/Westchester border

mscaros@thegreensatgreenwich.com

ARTICLE BY ELLA MORRISSEY

Season is Here!

Exploring some of the top Halloween candies

October in Greenwich means watching the leaves begin to change colors and fall to the ground, transitioning to sweaters, seasonal drinks and food, feeling the weather get cooler, and seeing the sky get darker much earlier. October also means spooky season, and Halloween is here!

For kids, Halloween is a time when they have an excuse to go into a sugar coma and walk around the neighborhood in costume looking for the most coveted pieces of candy. Halloween is also a holiday that can be fun for adults — the chance to dress up, decorate the house, watch favorite Halloween movies, and also have a good excuse to snack on as much candy as possible.

Luckily, depending on the neighborhoods you visit on Halloween night, there are abundant amounts of different pieces of candy available, enough that your kids probably won’t know if you steal a few for yourself. Halloween candy is good that night, the next day, and even the next few weeks afterward.

Yet, Halloween isn’t always just about trickor-treating. There is also the joy of spending the night at home and opening the door to kids dressed up as superheroes, princesses, hor ror movie characters, and the occasional teen claiming to be dressed as a ghost sporting only a white bed sheet.

Everyone remembers the joy of getting loads of your favorite candy and the loathing of get ting a pencil or an apple and knowing to avoid that house next year.

Whether it is old-school favorites or new and emerging picks, there are so many candies to enjoy. Here are some of the most popular Halloween candies to choose from:

REESE’S PEANUT BUTTER CUPS:

The minis, regular sized, the half-pound cups, those filled with Reese’s Pieces: there are so many different kinds of peanut butter cups that represent the perfect combination of peanut butter and chocolate and are readily available and on sale during the Halloween season.

SOUR PATCH KIDS/SOUR PATCH WATERMELON:

The ultimate sour candies: whether it is the kids or watermelon version, they are always a favorite to suck on or chew up quickly depending on your tolerance for sour.

KIT KATS:

You can never go wrong with that satisfying snap sound that comes from biting into a Kit Kat. The witch’s brew green Kit Kats come to store shelves during Halloween, providing even more options to devour.

SKITTLES:

Taste the rainbow! Skittles are one of the top-selling candies every year for Halloween even though they have only been man ufactured in the United States since the 1980s. All the different colors make them more fun to eat too.

M&M’S:

Whether they are peanut, milk chocolate, pretzel, or the mini’s, there are so many different types of M&M’s to discover that you are bound to find your favorite.

SNICKERS:

So many textures piled into one candy bar: nougats, chocolate, caramel, and nuts.

STARBURSTS:

So many different flavors to enjoy, plus opening the wrapper can also be satisfying.

HONORABLE MENTION:  CANDY CORN:

Candy Corn may be the most divisive Halloween candy— you either love it or you hate it. Yet, one cannot deny that it has always been synonymous with fall and the Halloween season.

Will the rankings be the same this year? Will we discover anything new? In any case, all we can hope for is good weather, a fun and com fortable costume, a good bag, and we’ll see what surprises await.

Whether it is old-school favorites or new and emerging picks, there are so many candies to enjoy.

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World Renowned Pastry

Chef Shares Tips for a Successful Foodie Career

Stephanie Boswell is a notable figure in the industry

ARTICLE BY KRISTIN BURNELL | PHOTOGRAPHY BY THE FOOD NETWORK

Stephanie Boswell is a world-renowned pastry chef who is a judge and host on the Food Network. Her big break came from her creation of the Faberge Egg, a signature dessert that led her to receive many oppor tunities that helped further her career.

Greenwich Lifestyle was lucky enough to speak with the successful pastry chef for our foodie issue. We found out why she chose to pursue her career path and what has helped lead to her many accomplishments.

GL: WHY DID YOU DECIDE TO BECOME A PASTRY CHEF? WHO INSPIRED YOU?

SB: I “decided” to become a pastry chef on a family vacation to Capri when I was 11. During that trip, I tasted gelato for the first time and my life was forever changed. You see, my mother was very big into the macrobiotic movement and thus I didn’t really eat sugar as a child so that gelato was an eye opener. In college, I was always attracted to studying arts and

Photo Courtesy of The Food Network

I “decided” to become a pastry chef on a family vacation to Capri when I was 11. During that trip, I tasted gelato for the first time and my life was forever changed.

Photo Courtesy of The Food Network

sciences only to drop out and start culi nary school. It was a big moment in my life as my mother had planned on me being president of the United States at some point. My brother Sam told me, “It’s better to be at the bottom of a ladder you want to climb, than halfway up one you don’t.” That gave me the strength to do the risky thing that I loved.

GL: WHAT DO YOU LOVE MOST ABOUT YOUR JOB?

SB: I love the process of teaching! I am not precious about guarding my recipes or methods. I want my cooks, friends, family, and followers on social media to walk away with useful tools to make themselves bet ter and more comfortable in the kitchen.

GL: WHAT HELPED LEAD TO YOUR SUCCESS?

SB: Stubbornness! If I am not good at something I will repeat the task over and over and over again until I am com fortably perfect at it. I once painted the same watercolor goldfish 50 or 60 times until it was perfect. I am a firm believer in the magic of practice. There is no sub stitute for hard work. It’s how you get to Carnegie Hall!

GL: CAN YOU SHARE ANY TIPS FOR ASPIRING CHEFS AND PASTRY CHEFS?

SB: Yes! Don’t be afraid to fail! It sounds cliche, but I really believe that one should never give up! “If at first you don’t suc ceed...” is really applicable to the world of cooking. So many people try baking and fail and then decide that they “aren’t good” at baking. Nobody’s good at any thing the first time they try it! If you want to be good at something, you have to practice! And you should try different techniques of the same recipe and see which one works best for you!

GL: YOUR SIGNATURE DESSERT, THE FABERGE EGG, GETS A LOT OF ATTENTION. HOW DID YOU CREATE THAT DESSERT AND WHY?

SB: I wanted to make something beauti ful that was designed to be destroyed. I grew up spending a ton of time in muse ums which meant that I heard the words “DON’T TOUCH THAT” a lot! I wanted to create a piece of art that you could touch, you could interact with, could smash into tiny bits. And that became the art. The diner became a part of the art and the art ist. I wanted to make something so beau tiful and singular that it would feel indul gent, verging on wrong, to destroy it - but that is what you had to do. You had to live in a reckless childhood for a brief instant in order to bring yourself to eat it.

You can follow Stephanie on her Instagram: @stephanie.boswell

“If you want to be good at something, you have to practice!

And you should try different techniques of the same recipe and see which one works best for you!”

Photo Courtesy of The Food Network

Photo Courtesy of The Food Network

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events

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

OCTOBER 1ST

Greenwich Wine + Food Festival 2022

ROGER SHERMAN BALDWIN PARK - 100 ARCH ST, GREENWICH, CT 06830

Greenwich Wine + Food today an nounced its 10-year anniversary cel ebration taking place this October. The multi-day event will feature two completely re-imagined flagship events, festivities that recreate the most memorable experiences from the past decade and more. Ben eficiaries include two national non-profit organizations with roots in Connecticut – The Jacques Pépin Foundation and Wholesome Wave. Event goes through October 8.

OCTOBER 8TH

Annual Outdoor Arts Festival - Bruce Museum

BRUCE MUSEUM 1 MUSEUM DRIVE GREENWICH, CT, 06830

| 10:00 AM

This festival features fine contem porary fine art in oils/acrylics, wa tercolors, mixed media, drawings and prints, photography and sculp ture, along with family art activities and delicious food. No advanced reservations are required. Admis sion is on a “Pay as You Wish” basis, with a suggested donation of $10 per adult. Proceeds from admission fees help support exhibitions and programs. Ends 10/9 5 pm.

OCTOBER 11TH

Ba&sh x Breast Cancer Alliance

BA&SH - 353 GREENWICH AVE, GREENWICH CT, 06830 | 10:00 AM

Since 2014 Breast Cancer Alliance (BCA) has organized a month-long event called GoForPink. In conjunc tion with National Breast Cancer Awareness Month in October, BCA partners with retailers, restau rants and other supporters across the US to raise essential funding for our annual grants and to bring important educational and aware ness-building opportunities to a national audience.

OCTOBER 11TH

Jenni Kayne x Breast Cancer Alliance

JENNI KAYNE - 271 GREENWICH AVE, GREENWICH, CT 06830 | 10:00 AM

Since 2014 Breast Cancer Alliance (BCA) has organized a month-long event called GoForPink. In conjunc tion with National Breast Cancer Awareness Month in October, BCA partners with retailers, restau rants and other supporters across the US to raise essential funding for our annual grants and to bring important educational and aware ness-building opportunities to a national audience.

Want to be featured? Get in touch by heading over to our landing page to connect: CityLifestyle.com/Greenwich

Classes Start 9/7

ENROLL TODAY

Never Stop Playing Stamford

HOST YOUR OWN FOOTBALL TAILGATE PARTY

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgat ing DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix

Ingredients

• 8 cups brown sugar or cinnamon cereal squares

• 1 cup pecan halves

• 1/3 cup light corn syrup

• 1/3 cup firmly packed brown sugar

• 3 tablespoons butter

• 1 teaspoon vanilla

• 1/2 teaspoon baking soda

• 2 cups white chocolate-covered pretzels

• 1 cup salted peanuts

• 2 packages of large waffle cones or paper bags

Instructions

1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside.

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Truck: Sweet Streams Lavender Co.

@sweetstreamslavender

Recipes: Lauren Lane @lauren_lane_culinarian

Stylist: LeAnn Parker @silvertoothhome

Photography: @uncommon.jane

2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling.

3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES