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LIFESTYLE LETTER

October Foodie Issue October 2026 October is our Foodie Issue, and while there is plenty in these pages to make you hungry, putting this issue together reminded me that some of our most memorable experiences have very little to do with what is actually on the plate. They are about the people, places and stories surrounding it. This month, Anna takes us inside Café Silvium, which has spent more than two decades setting the bar for Italian dining and proving that the restaurants we return to again and again become part of our own traditions. She also heads north for an autumn escape to Chatham Bars Inn, where fall on the Cape comes with an unforgettable culinary experience and may have you reconsidering the idea that Cape Cod is only a summer destination. Closer to home, we catch up with Dana Cifone, someone so many of you have been asking about since she left Townhouse. Dana has built her career around an understanding that great hospitality lives in the details: remembering people, creating relationships and making someone feel genuinely cared for. I’m so happy we get to share what she is doing next. We also feature Adam Vohra, whose story of recovery, purpose and community is an incredibly honest reminder that our hardest chapters do not have to become our entire stories. Adam has become such a meaningful connector within our community, and I think many readers who know him will come away from this story knowing him in an entirely new way. And then there is our cover story. My dear friend Nathalie introduces us to Broadway performer turned breast cancer awareness advocate Sarrah Strimel-Bentley, whose story stopped me in my tracks. Sarrah speaks candidly about breast cancer, fertility preservation and something she calls “joy mining” intentionally searching for moments of joy even when life looks nothing like you expected it to. October brings an important and necessary spotlight to breast cancer awareness, but Sarrah’s story also challenges us to think beyond the pink that fills our feeds for 31 days. Awareness, advocacy, screenings, research and support matter all year long. Perhaps that is what I hope stays with you after this issue. Order the pasta. Take the fall trip. Gather around the table. Make the introduction. Ask for help. Schedule the appointment. Support the cause. Find the joy. Because the best parts of life are rarely about one perfect meal, destination or moment. They’re about being present enough to recognize the good ones while we’re living them. LAURA SABIA, PUBLISHER @ G R E E N W I C H L I F E S T Y L E M AG

PUBLISHER

Laura Sabia | laura.sabia@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Emma Parente | emma.parente@citylifestyle.com M AR K E T S U P P O RT D I R E C TO R

Adam Vohra | adam.vohra@citylifestyle.com AC C O U N T M AN AG E R

Andrea Alderson | andrea.alderson@citylifestyle.com CONTRIBUTING WRITERS

Nathalie Carpenter, Anna Barnes, Dana Cifone C O N T R I B U T I N G P H OTO G R AP H E R S

Brook Road Photography, Inga Skuratovsky, Bob Capazzo

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

28 Featured

28 34 44

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

There is Always a Chance

Broadway performer turned breast cancer awareness advocate, Sarrah Strimel-Bentley

An Autumn Cape Escape

Chatham Bars Inn offers an unforgettable culinary experience

Worth The Reservation

For more than two decades, Cafe Silvium has set the bar for Italian dining.

On the Cover Sarrah Strimel-Bentley on Broadway, breast cancer and creating a beautiful life beyond diagnosis Photography: Brook Road Photography

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Inspired By HEALTH + WELLNESS

Chef ’s Selection FOOD + BEVERAGE

Giving Back WELLNESS

Road Trip FOOD + BEVERAGE

Party Planning FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Artist’s Palette FOOD + BEVERAGE

Events

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Christina Quinn, Katie Poznyakov 2: Jessica Fitzsimmons, Cathy DeGraaff 3: Karen Giannuzzi, Cathy DeGraaff 4: Jessica Fitzsimmons, Cathy DeGraff, Katie Poznyakov, Katie Biglin, Karen Giannuzzi 5: Katie Biglin 6: Katie Biglin, Chiara Pruchansky, Katie Poznyakov 7: Katie Biglin, Katie Poznyakov Photography by Bob Capazzo

C I T Y SC E N E

BROOK ROAD PHOTOGRAPHY

BOB CAPAZZO

12 BOB CAPAZZO

BROOK ROAD PHOTOGRAPHY

BOB CAPAZZO

8: Sonal Rinello, Karen Giannuzzi 9: Heritage Hitch Foundation and guests 11: Sarah Bamford, Mihaela Roberts, Tanya Meyers, Inna Lazar 12: Laura Sabia, Alessandra Messineo Long 13: Andrea Sinkin and guests 14: Sonal Rinello, Mihaela Roberts, Katy Massam CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

city scene CONTINUED

21 20

15: Catherine Staffieri, Dorothy Cascerceri Simone 16: Penny Goffman, Tanya Meyers, Laura Sabia, Anna Barnes, Megan Schinella, Melissa Tomlin, Inna Lazar 17: Inna Lazar 18: Paulina Piquet, Auste Kuncas, Victor Voss 19: Anna Barnes 20: Amie Greenberg, Adam Vohra 21: Dorothy Cascerceri Simone Photography by Brook Road Photography

C I T Y SC E N E

28 27

23: Andrea Alderson, Leslie Kumar, Nathalie Carpenter 24: Dr. Tanvi Gandhi 25: Sammie Lazar Jacobs & Jesse Bert Jacobs 26: Kira Noelle - Sweet Daydreams Bake Shop 27: Mionetto 28: Laurie Griffith - Darien Bank & Trust Photography by Brook Road Photography CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

city scene CONTINUED

35 34

29: Risotto Italian Restaurant & Bar 30: Perfect Pours & More 31: Le Petit Pouf 32: Seth Stahlmann 34: Jelena Wise & Stephanie Seligman 35: Matthew Scudder, Mylene Del Nero Photography by Brook Road Photography

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Dr. Veronica Vallejos Joins Dental Specialists of Darien Team

The Tiny Mess Club Brings Sensory Play to Larchmont

Bruce Museum Appoints New Chief of Curatorial Affairs

Dental Specialists of Darien is pleased to welcome Dr. Veronica Vallejos to their team. With over a decade of experience in restorative and cosmetic dentistry, Dr. Vallejos combines advanced clinical training with a gentle, patient-centered approach. A graduate of the University of Connecticut’s Advanced General Dentistry Residency and Fellowship, she is committed to delivering exceptional, personalized care. Dr. Vallejos is now accepting new patients and welcomes individuals and families from Fairfield County and beyond.

The Tiny Mess Club has officially opened its second location at 2096 Boston Post Road in Larchmont, offering a vibrant space where young children can explore, create and learn through hands-on sensory play. Founded by educators Valerie Geschwind and Jessica Piccinich, the clubhouse features themed sensory stations, daily classes, memberships, birthday parties and special events designed to foster creativity, curiosity and meaningful play in an inclusive, welcoming environment.

In August, the Bruce Museum appointed Kathy Fredrickson as Chief of Curatorial Affairs and Experience. Fredrickson brings more than 30 years of experience in curatorial leadership, collections and exhibition development, including roles at The Corning Museum of Glass and Peabody Essex Museum. She will oversee the Bruce’s curatorial, exhibitions and collections departments as the museum continues to expand its programming and community presence.

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B USIN E SS M ON T H LY

Van Leeuwen Brings Frozen Yogurt to Greenwich Van Leeuwen Ice Cream brought its signature frozen yogurt to Greenwich in August, marking the brand’s Connecticut debut of the new offering. Made with organic A2 Bulgarian yogurt, the frozen yogurt launched in four flavors: Tart, Matcha, Passion Fruit, and Coconut, with a variety of toppings available. The launch held special meaning for co-founders and Greenwich natives Ben and Pete Van Leeuwen, whose ice cream journey began in town in 2002.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

One Hundred Thousand Suns, Installation view PalaisPopulaire by Deutsche Bank, Berlin 2024. Photo Mathias Schormann. Courtesy of the artist and Gallery Wendi Norris, San Francisco.

Rohini Devasher: Solar Poetics August 22–November 29, 2026 Bruce Museum Greenwich, CT BruceMuseum.org

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

THE LIFE AFTER ADAM VOHRA TURNED HIS HARDEST CHAPTER INTO A LIFE BUILT ON RECOVERY, CONNECTION, PURPOSE AND HELPING OTHERS FIND HOPE

ARTICLE BY LAURA SABIA PHOTOGRAPHY BY BROOK ROAD PHOTOGRAPHY

I NSP IR E D BY | HEALTH + WE LLN E SS

ADAM VOHRA KNOWS WHAT IT MEANS TO BELIEVE YOUR LIFE HAS GONE TOO FAR IN THE WRONG DIRECTION. For years, addiction shaped his choices, relationships and sense of self. Today, as founder of ARV Enterprises and a recovery coach, Vohra uses the story he once hid to help others imagine a different ending. His struggle began young, around the time he and his sister discovered they had been adopted. Loss compounded that pain. His mother, Elahe, died from leukemia in 2013. Later, his best friend Lauren died. Vohra returned repeatedly to addiction, legal trouble, lost jobs, damaged relationships and the restaurant industry. Then came July 2022. This time, there was something else. Diagnosed with chronic pancreatitis, he was told that he needed to make a change. He finally stopped casting blame and truly asked for help. Without health insurance or money for rehab, Vohra called a friend who worked in recovery. She flew him to Beaufort, South Carolina, where he was paired with recovery coach Rick Barnes. The decision changed far more for Vohra. “Recovery isn’t just putting down the drink or the drug,” he says. “That’s where it starts.” For Vohra, recovery meant honesty, accountability, rebuilding trust and learning to live without escaping uncomfortable emotions. He describes early recovery as grieving a former

version of yourself before reaching acceptance and beginning to build what he calls the “self-love ladder”: self-esteem, selfworth, self-reliance, self-respect, self-trust and self-confidence. The life that emerged surprised him. Rather than return immediately to restaurants, Vohra joined the sales team at Equinox in Greenwich. There, he watched high performers build their lives around discipline and consistency. His network expanded, along with his idea of what his future could hold. A year into sobriety, he founded ARV Enterprises, initially focused on nonprofit consulting. Work with organizations including the Carlos Rodón Foundation and InService Foundation led naturally toward events and community building. Yet recovery remained the work he felt called to do. Speaking with adolescents at Silver Hill Hospital became pivotal. Sharing the experiences he once carried with shame allowed him to offer young people words he wishes someone had given him years earlier. His coach provided another model. Therapy, twelve-step programs and treatment can be essential, Vohra says, while coaching can help bridge the ordinary moments between them: relationships, routines, fears, setbacks and decisions that make up daily life. He wants clients to leave their first conversation feeling safe. Heard. Unjudged. Hopeful. That philosophy extends to families. Addiction, Vohra explains, rarely affects one person alone. Those who love someone struggling may spend years rescuing, making excuses or shielding them from consequences, believing they are helping. Sometimes, he says, love instead requires boundaries and allowing accountability. His message is equally compassionate toward the person struggling: asking for help is not weakness, and no dramatic “rock bottom” is required before someone deserves support. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

ADAM’S FOUNDATIONS “You do not have to fix your whole life today,” he says. “You just have to stop running from it and make the next right decision.” Vohra builds his own recovery around similarly ordinary choices: making his bed, meditating, moving his body, prioritizing sleep, eating well, attending therapy, practicing gratitude and nurturing his spirituality. “Recovery is built in the ordinary moments,” he says. Perhaps the most visible result of those moments is Vohra’s instinct for connection. He has become a community builder, creating events and rooms where strangers become friends, collaborators and supporters. Through Greenwich Lifestyle, he says, relationships and opportunities helped him recognize possibilities he once could not see for himself. For someone whose addiction once drove him toward isolation, becoming known as a connector feels particularly meaningful. He credits the people who believed in him, including Greenwich Lifestyle Editor in Chief Laura Sabia, whom he describes as both a close friend and mentor who challenged him to think bigger about what he could create. Vohra now tries to offer others the same gift: someone in their corner who can see possibility before they can see it themselves. His definition of success has changed accordingly. It was once measured in money, status, recognition and the appearance of doing well. Today, ambition remains, but it no longer determines his worth. Success is peace. Keeping promises to himself. Being dependable. Living with integrity. Building meaningful relationships. Doing purposeful work. Becoming someone he respects. Through ARV Enterprises, Vohra hopes to deepen his work throughout Connecticut, Westchester and surrounding communities, collaborating with treatment professionals, therapists, sober-living programs, coaches and families. He wants ARV to become a trusted resource for people navigating what happens after the decision to change. Because Vohra no longer sees recovery as an ending. He sees it as becoming. And if someone reading his story currently believes change is no longer possible, Vohra hopes his life offers evidence otherwise. “Your worst chapter does not have to become your whole story,” he says. There may be damage to repair and relationships to rebuild. But while there is another decision to make, there is another direction to go. Sometimes an entirely different life begins with asking someone to walk beside you.

I NSP IR E D BY | HEALTH + WE LLN E SS

Recovery, for Adam Vohra, lives in the habits repeated when nobody is watching: make the bed, hydrate, meditate, move, practice gratitude and stay connected. His daily non-negotiable is a gratitude list. His favorite place to recharge is Beaufort, South Carolina. The word he uses to describe recovery? Becoming.

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

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

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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Broadway performer turned breast cancer awareness advocate, Sarrah Strimel-Bentley on joy mining, fertility preservation, and keeping awareness alive beyond October.

A LWAYS

there is

a chance

G IV IN G BAC K | WEL L NESS

ARTICLE BY NATHALIE CARPENTER | PHOTOGRAPHY BY BROOK ROAD PHOTOGRAPHY

I sat down with Sarrah Strimel - Bentley on the eve of the 30th annual Breast Cancer Alliance Luncheon and Show on October 22nd, when Sarrah will shine in the spotlight as emcee. We talked about how taking chances has changed her life, the importance of fertility preservation, and why breast cancer awareness is the evergreen conversation that deserves attention beyond October.

I was laying on a table with my arm up above my head while James was holding my hand, the doctors told me I had breast cancer before they did biopsies because they were that sure of what they saw on the ultrasound. As I was diagnosed, I went from the highest high to white noise. When I could finally recover from that absolute shock, I thought, "Wow, how silly of me to think I could have everything I wanted." I had thought that I was going to have a baby soon. I thought, "Oh, my God. I'm never going to be able to do the things on this earth that I know are in my destiny to do." I understood I had a choice to make. I could either be terrified that I wasn't going to be able to do all the things that I had dreamt about, or I could ground down, trust my medical team, and take it one day at a time. Every day I woke up, I asked myself “How do I feel? How do I make it better? How do I take the steps so I can fulfill my destiny to be alive to be a mom?”

NC: WHAT IS JOY MINING AND HOW DID IT CHALLENGE YOUR OUTLOOK DURING TREATMENT AND RECOVERY? SSB: Joy mining is a phrase that I coined while I was going through treatment. I look at it like this: sometimes you're put on a road you never wanted to walk down but you're stuck on this road, and you've gotta get to the end of it to continue. You can either walk down it heavy and depressed or you can walk down that road spending those valuable moments of your life, knowing every moment is precious. There's still joy on the worst roads, you just have to look a little harder. That's how I got through breast cancer. NC: WHAT DO YOU WISH PEOPLE KNEW ABOUT FERTILITY PRESERVATION? SSB: Fertility preservation is the topic that every single doctor should share after delivering a cancer diagnosis to any woman who hasn't finished family building. CONTINUED >

NC: IF YOUR STORY WAS A BROADWAY PRODUCTION WHAT WOULD YOU CALL IT? SSB: If my life story was a Broadway musical it would be called “Joy Mining, the Musical”, or “So You're Telling Me There's a CHANCE.” I couldn’t help but envision a chorus of “Mommy, Mommy” for said musical, inspired by Sarrah’s son, Chance who was excitedly chanting "Mommy" in the background. NC: TAKE US BACK TO THE MOMENT THAT YOU WERE DIAGNOSED WITH BREAST CANCER… HOW DID IT CAUSE YOU TO LOOK AT WHAT YOU WANTED FOR YOUR LIFE AND FUTURE? SSB: A few weeks earlier I had everything I had ever wanted and more. While walking with James Spencer Bentley, the love of my life, and my boyfriend of only nine months, along with our puppy on the beach in front of our new house in the Hamptons, I found a lump.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

Dr. Elisa Port is a hero and her first question to me was, "What are we going do about this tumor? What kind of surgery are we going to have?" The next thing out of her mouth was, "You two look like you're very much in love. Do you want kids?" We both said "Yes." Dr. Port said, "We're going to do two rounds of IVF immediately after surgery before you start chemotherapy." There is time for most women with hormone positive breast cancer diagnoses to do IVF safely before treatment. Fertility doctors know how to manage meds for oncology fertility patients to keep estrogen down, enabling patients to harvest as many good quality eggs as possible. Fertility preservation will not make cancer spread faster, or make it worse.

G IV IN G BAC K | WEL L NESS

Even if you go into treatment thinking you may not want kids or you're not sure, if you can handle IVF, do it. Do it for your future because I have a little kid right here yelling, "Mommy," that I would never have had if Dr. Port hadn't let me know that chemotherapy would affect my future fertility. NC: WHAT IS THE STORY BEHIND "CHANCE"? SSM: I got the opportunity to do two rounds of back-to-back IVF between my mastectomy and my chemotherapy, and was able to freeze one genetically normal embryo. I looked at my husband and I said, "Honey, we have a chance." He looked at me and he said, "Chance?" And I said, "Oh my God, we have a chance! We have to name him Chance!" He was our "chance" to become parents of a biological child of our own, which was our dream long before my breast cancer diagnosis.

NC: WHAT ABOUT COLLABORATING WITH THE BREAST CANCER ALLIANCE ARE YOU MOST LIT UP ABOUT? SSM: I'm most excited about reaching a new community with my advocacy, story, and helping spread awareness to further BCA’s mission giving women access to breast cancer prevention, care, and screening, so no woman has to go through what I went through. BCA's commitment to providing screenings and testing for the underserved is close to my heart. I had to move mountains to get a test and appointment at a private radiology center that didn’t take insurance. I took a breath at the door, and almost turned away because I thought, "This is going to be really expensive.” I walked through the door saying to myself, "If this is nothing, it's not a waste of money, it’s peace of mind.” But how many women would have looked at that door, couldn’t afford it, turned away, and became metastatic? I cry thinking about that woman standing at that door realizing she can't afford a test that could save her life. BCA is helping those women have the exact same privilege that I had to get the life-saving screenings necessary to treat my breast cancer. NC: HOW CAN WE KEEP BREAST CANCER AWARENESS AN ONGOING CONVERSATION THROUGHOUT THE YEAR RATHER THAN LIMITING IT TO OCTOBER? SSM: Breast cancer awareness is 12 months out of the year, not just October. Breast cancer doesn't stop when October is over, and neither should the conversation. Having benchmarks for yourself throughout the year like we do: “Feel it on the first”, which is giving yourself a breast exam on the first of every month, and if you see something, say something. Scheduling mammograms. Supporting nonprofits like Breast Cancer Alliance year round by giving. Checking in with your friends going through treatment, and survivors, too. Breast cancer affects one in eight women. Hopefully one day there's a cure. Until then, I use my platforms and my voice. The minute you see my face anywhere, I want women to think, "Did I get my mammogram? Did I schedule my ultrasound?" I want to be the reminder.

SARRAH STRIMEL - BENTLEY Sarrah Strimel - Bentley is a gifted speaker, a passionate breast cancer awareness advocate, fertility preservation foundation founder, and former Broadway performer. Sarrah has the kind of magnetism that inspires not only confidence but motivational quotes too.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ G R E E N W I C H

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A N AU T UMN CAPE ESCAPE CHATHAM BARS INN OFFERS AN UNFORGETTABLE CULINARY EXPERIENCE

ARTICLE BY ANNA BARNES PHOTOGRAPHY COURTESY OF CHATHAM BARS INN

R OA D T R IP | FO O D + BEV E RAGE

Cape Cod in early fall might be one of the East Coast’s best-kept secrets. The summer crowds have started to disappear, the days are still beautiful, and there’s just enough crispness in the air to remind you that a new season is around the corner. It’s the tail end of what we affectionately know as “locals’ summer,” and I recently had the honor of spending one of those perfect evenings at the iconic Chatham Bars Inn for a truly unforgettable dinner.

For the last two years, Chatham Bars Inn Farm has hosted its Friends of James Beard Dinner, bringing together an incredible collection of culinary talent for an intimate four-course dinner in one of the most beautiful settings on Cape Cod. Hosted by Chatham Bars Inn’s Executive Chefs, the evening featured an impressive lineup of guest chefs, with each preparing a different course. It was such a unique way to experience each chef’s individual point of view while still enjoying a menu that flowed seamlessly from one course to the next. Each dish was accompanied by a thoughtful wine pairing, with seasonal and locally sourced ingredients keeping the entire meal connected to the place and time of year. If you've missed the Friends of James Beard Dinner, dinners at the Farm are fortunately not limited to this one evening. The Chatham Bars Inn’s Farm Dinner Series begins each summer with weekly dinners outdoors, and as the season changes, the experience moves inside the property’s beautiful greenhouse. The dinners continue through November, giving guests the opportunity to gather around the table for a farm-to-table menu that celebrates what is growing and in season at that exact moment. A true delight! Part of what makes the experience so memorable is simply being at the Farm itself. There’s something incredibly special about sitting down to a culinary experience surrounded by the land where so much of what you’re eating has been grown. And fall feels especially fitting for the greenhouse. Surrounded by the natural beauty of

the Farm, guests can experience a quieter, more intimate side of Cape Cod, one that feels worlds away from the hustle and bustle of July and August. There are also new ways to experience the Farm beyond dinner. This summer, Chatham Bars Inn introduced a series of immersive agricultural classes that give guests a more hands-on look at the property’s farming program. Experiences range from seasonal planting and floral design to beekeeping lessons, offering another way to connect with the land and better understand just how much goes into what ultimately makes its way to the table. I’ll always love Cape Cod in the summer, but there’s something about this time of year that feels particularly special. Chatham is quieter, the days still hold onto some of that summer warmth, and the evenings arrive with crisp fall air. Add a stay and an incredible Farm Dinner at Chatham Bars Inn, and it’s hard to imagine a better reason to plan a Cape escape after Labor Day.

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THE TABLE

BEYOND

D A N A C I F O N E C R E AT E S M E M O R A B L E H O S P I TA L I T Y T H R O U G H R E S TA U R A N T S , R E L AT I O N S H I P S , A N D D E TA I L S .

ARTICLE BY LAURA SABIA PHOTOGRAPHY BY INGA SKURATOVSKY

PA RT Y P LA N N IN G | FO OD + BE VE RAGE

“GREAT HOSPITALITY DOESN’T HAPPEN BY ACCIDENT. IT IS INTENTIONALLY DESIGNED.”

There are people who work in restaurants, and then there are people who build them. Dana Cifone has built a career creating the moments guests remember: the perfectly timed cocktail, a familiar welcome, a favorite table, or simply the feeling of never wanting an evening to end. Her philosophy has never been solely about serving food. It’s about creating places where people feel like they belong. Dana’s understanding of hospitality began long before it became her career. Raised in an Italian household where entertaining was a way of life, her home was often filled with family, friends, food, and conversation. Dining out wasn’t reserved for special occasions either. From an early age, she experienced some of the best restaurants and learned to appreciate the food, energy, service, and ritual of gathering around a table. That instinct followed her from hotels and nationally recognized restaurant groups to luxury dining operations and eventually opening her own concepts from lease to opening day. Today, as founder of Dana Cifone Hospitality, she brings those experiences together through hospitality advisory, events strategy, brand development, and guest experience, grounded in one belief: great hospitality doesn’t happen by accident. It is intentionally designed. CONTINUED >

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“HOSPITALITY IS PERSONAL. IT’S REMEMBERING THE FAVORITE TABLE, THE PREFERRED WINE, AND THE LITTLE DETAILS THAT TURN A RESTAURANT VISIT INTO A TRADITION.”

Before the first reservation is seated, Dana is already considering how a guest will feel walking through the door. Is the lighting right? Does the music match the room? Can the team anticipate what someone needs before they ask? Does everything, from the furniture layout to the final goodbye, tell the same story? At the time of this writing, Dana is immersed in what she loves most: bringing Quello, one of Greenwich’s most anticipated new restaurants, from vision to opening day. Set within a legacy location familiar to generations of Greenwich diners, Quello will introduce a fresh take on coastal Italian dining, rooted in simplicity, beautiful ingredients, handmade pastas, pristine seafood, and the effortless spirit of the Italian coast. Behind the scenes, Dana moves between operations, design, construction, hiring, training, events, and guest experience, where even the smallest detail matters. Because for Dana, hospitality is personal. Perhaps nowhere has that been more evident than in Greenwich, a community that has embraced her as much as she has embraced it. Guests become regulars, regulars become friends, and friends

PA RT Y P LA N N IN G | FO OD + BE VE RAGE

often become extended family. She remembers birthdays, anniversaries, preferred wines, and favorite tables, the little things that transform a restaurant visit into a tradition. And her vision for hospitality doesn’t stop at the restaurant doors. Dana is developing a podcast inspired by the world she knows best, bringing together candid conversations, big personalities, behind-the-scenes stories, and the wonderfully unpredictable moments that come with a life in hospitality. Expect an entertaining, occasionally unfiltered look at the industry, its people, and the stories that usually come out only after the second round. Because hospitality has never been confined to four walls. It lives in the host who remembers your name, the server who knows your wine, the team coming together before service, and the neighborhood restaurant that somehow becomes part of your life story. For Dana, it all comes back to one simple belief: guests may arrive for the food, but what brings them back is how you make them feel. That is the essence of hospitality. And it never goes out of style.

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WORTH THE RESERVATION

ARTICLE BY ANNA BARNES

For more than two decades, Cafe Silvium has set the bar for Italian dining.

Down Shippan Avenue in Stamford, there is an unassuming building that looks more like a house than the home of one of the city’s most beloved restaurants. One step inside and you’ll find what I can confidently say is the best Italian food I’ve tasted outside of Italy. This is Cafe Silvium, and after years of dining here, it remains one of those places I never tire of returning to. Brothers Nick and Vincenzo Petrafesa opened Cafe Silvium in 2001, bringing the flavors of their hometown of Gravina di Puglia, Bari, to Stamford. Their vision was refreshingly simple: create a warm, comfortable restaurant where people could gather over traditional Southern Italian cuisine. More than two decades later, that feeling is still at the heart of everything here.

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

regular, lengthy menu of pastas, chicken, fish, veal, salads and antipasti, there is an extensive list of daily specials that changes with the seasons. I highly recommend the osso buco, zucchini flowers if in season, and of course, a favorite, the fagottini or “moneybags” which has a cult-like following. What I love most, though, is that Cafe Silvium has never needed to be flashy. The food speaks for itself, the hospitality is so genuinely warm, and there’s something wonderfully old-school about the entire experience. This little piece of Southern Italy on Shippan Avenue remains, without question, one of my favorite tables to visit.

Courtesy of Cafe Silvium

When you enter Cafe Silvium, from moment you walk through the door, the aroma of garlic fills the air, tables buzz with conversation and laughter, regular patrons wave to each other across the room, and plates of pasta appear from the kitchen at a wonderfully constant pace. It’s cozy and convivial; the kind of restaurant equally suited to a night with friends, date night, or dinner with family. It’s the place I always trust for special occasions. And then, of course, there’s the food. Everything is made fresh daily and in-house, but the handmade pastas are reason enough to visit. The cavatelli, a house specialty, is exceptional, though choosing what to order is never particularly easy. Beyond the

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THE

FA L L HOSTESS ARTICLE BY LAURA SABIA There is something about fall that makes me want to have people over again and my favorite kind of entertaining is the kind that looks impressive without requiring me to spend the entire night in the kitchen. My October pick? A perfectly curated cheese and charcuterie board. It’s the ultimate entertaining shortcut: beautiful enough to anchor the table, easy enough for a last-minute gathering, and somehow always the first thing everyone gravitates toward. For everything you need, Greenwich Cheese Company is the stop. Choose a few incredible cheeses, add charcuterie, something crunchy, something sweet and a great accompaniment or two, and suddenly a regular Friday night feels like an occasion. Because my favorite kind of luxury is increasingly simple: great food, good friends and actually getting to enjoy your own party.

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

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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 2 N D

Greenwich United Way: Brew Ha-Ha Cohen Eastern Greenwich Civic Center | 6:00 PM Laugh for a cause at Greenwich United Way’s annual Brew Ha-Ha comedy night! Enjoy an evening of stand-up comedy, food and drinks while supporting programs that strengthen health, education and self-sufficiency throughout the community. With a lineup of professional comedians, this lively fundraiser brings friends and neighbors together for a night of laughter, fun and local impact. O C TOBE R 1 1 T H

Walk/Run for Abilis Tod's Point, Old Greenwich CT | 7:00 AM Bring the whole family to Walk/Run for Abilis, a community celebration that combines movement, fun and purpose. Participants can run, walk and enjoy a lively Carnival for a Cause with music, games and activities for all ages. Gather friends and family for a morning of connection while supporting Abilis and the meaningful programs it provides to the community. O C TOBE R 1 4 T H

Breast Cancer Disrupted: Detection, Innovation & Women’s Leadership HAYVN Greenwich | 11:00 AM Explore the future of breast cancer innovation at this POWERChat featuring leaders in medical technology, entrepreneurship, and patient advocacy. Through inspiring stories and expert insights, the panel will discuss breakthroughs in early detection, diagnosis, survivorship, and women's leadership, while highlighting the innovators transforming women's healthcare. 50% of ticket sales will benefit Breast Cancer Alliance. O C TOBE R 1 7 T H

Greenwich Policeman’s Ball Riverside Yacht Club | 6:30 PM The Greenwich Police Department Scholarship Fund will commemorate a historic milestone this fall with the 130th Anniversary Greenwich Policeman’s Ball! The black-tie gala will bring together community leaders, residents, supporters of law enforcement, and friends of the Greenwich Police Department for an evening celebrating 130 years of service, dedication, and commitment to the Greenwich community. O C TOBE R 1 7 T H

56th Annual Pumpkin Patch 285 Sound Beach Avenue, Old Greenwich CT | 11:00 AM The beloved Old Greenwich School Pumpkin Patch returns for its 56th year! This cherished community tradition brings a day of fall fun for the whole family, featuring live entertainment, inflatables, a corn maze, food trucks, family photo opportunities, petting zoo, pumpkin-themed activities, and more. Celebrate autumn at OGS! O C TOBE R 2 5T H

Ghouls in the Garden Greenwich Botanical Center | 4:30 PM Get into the Halloween spirit at Ghouls in the Garden, a festive fall fundraiser benefiting Greenwich Botanical Center programming and community outreach. Enjoy spooky crafts, ghoulish refreshments, interactive performers, a costume parade and the signature Haunted Hike through the woods, where live ghouls emerge for a spine-chilling adventure. It’s a frightfully fun evening for the whole family!

EVE N TS

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Compass Connecticut, LLC | O: 203.343.0141 | compass.com Jenny Allen and Kristen Studwell are licensed real estate salespersons affiliated with Compass, a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. This is not intended to solicit property already listed. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions.

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