Issuu

OCTOBER 2019

Westport-Lifestyle.com

FOOD + DRINK

4 GUYS AND THE BEST KOREAN 'Q

WESTPORT LIFESTYLE SIGNATURE COCKTAILS

BRIAN FLAYS BOBBY

THE HOME COOK DELIVERS

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As we celebrate 100 years in Connecticut in 2019, we are pleased to announce our new and expanded Westport location.

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LIFESTYLE LETTER

OCTOBER 2019 PUBLISHER

Marisa MacLean | marisa.maclean@lifestylepubs.com EDITORIAL SUPERVISOR

Robin Moyer Chung | robin.chung@lifestylepubs.com CONTRIBUTING WRITERS

Jen Berniker, Robin Moyer Chung

Food, Glorious Food

CONTRIBUTING PHOTOGRAPHERS

Mindy Briar, John Videler

ARE YOU HUNGRY? We’re sure you will be when you read this, our Food and Drink issue! We spent the last few months scouring the streets in search of the most delicious bites and beverages our town has to offer. Narrowing down all the sensational local flavors, amazing chefs, and expert bartenders in town was no easy task, but we are confident this issue is an accurate representation of our emerging reputation as a true dining destination. While we don’t like to play favorites, the October issue is near and dear to our hearts. After all, food is not only nourishing (and delicious) but it also brings people together. Feeling inspired by the pros? Channel your inner chef and whip up a WLM approved recipe in your own kitchen! Invite friends and make it a party! Also, we partnered with our favorite local restaurants to custom create signature

CORPORATE TEAM

drinks exclusively for Westport Lifestyle readers! They even gave us the recipes to

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

share with all of you! During the month of October the Westport Lifestyle signature

CHIEF SALES OFFICER Matthew Perry

drink will be available for purchase too. See pages 20-27 for participating venues.

CHIEF FINANCIAL OFFICER DeLand Shore

Dig in, drink up, and have fun Westport!!!

OPERATIONS DIRECTOR Janeane Thompson

ART DIRECTOR Sara Minor EDITORIAL MANAGER Nicolette Martin AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Marisa MacLean, Publisher

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Jesup Hall's 'Westport Lifestyle' Pear & Pisco Sour

PHOTOGRAPHY BY MINDY BRIAR 8

Westport Lifestyle | October 2019

Westport-Lifestyle.com

Proverbs 3:5-6 Westport Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Westport areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Westport Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2019

FEATURES 20 The Westport Lifestyle Cocktail 8 restaurants, 8 custom cocktails. Yay, October!

28 Best Korean 'Q The Tuck Gin guys talk about their favorite WAFU BBQ

34 The (Happy) Home Cook Recipe and tips from Stephanie Berghoff

46 28

46 As Seen on TV Brian Lewis of OKO KO's Bobby Flay.

DEPARTMENTS 8

Lifestyle Letter

Good Times

Around Town

20 Hops & Vine 34 Locally Owned 42 Food & Wine 46 Local Limelight 50 Lifestyle Calendar 54 Culinary Creations

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GOOD TIMES

Candace Bushnell at Westport Library Were you a Sex and the City fan? Candace Bushnell spoke about her new collection of essays, Is There Still Sex in the City?, with Westport book blogger Jennifer Blankfein at a sold-out event in the Westport Library on August 5.

Westport Farmers' Market Chef at the Market Competition Now in its second year, twelve local area chefs competed in the Westport Farmers' Market Chef at the Market Competition. On the third Thursday of each month during the summer season, three chefs went head to head, each getting $20 and 30 minutes to shop the market, create a dish, plate the food and present it to volunteer judges. PHOTOGRAPHY: LISA LEWIN/SOCIALABILITY

1. Chef Jay LeBlanc, Jessica Bengston and Jeff Taibe go head to head in the August Chef at the Market Competition | 2. Chef Carlos Baez of The Spread and El Seguendo grilling oysters, shishito peppers and corn | 3. Chef Carlos Baez of The Spread and El Seguendo plating his food for the judges | 4. The three dishes from the July Chef at the Market Competition | 5. Chef Jessica Bengston of terrain competes in the August Chef at the Market Competition | 6. Chef Jeff Taibe of Taproot grilling zucchini 12

Westport Lifestyle | October 2019

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AROUND TOWN

MLIMA'S TALE AT WESTPORT COUNTRY PLAYHOUSE From October 1-19, Westport Country Playhouse presents Mlima's Tale. Mlima’s Tale is a powerful, theatrical fable about a magnificent and beloved Kenyan elephant named Mlima hunted for his coveted ivory tusks. As traffickers maneuver the illicit ivory market, the animal’s invincible spirit follows their path of desire, greed, crime, and corruption. Playwright Lynn Nottage, a two-time Pulitzer Prize winner, recently made the 2019 list of Time's 100 Most Influential People. WestportPlayhouse.org

SPOOKTOBER AT THE WESTPORT HISTORICAL SOCIETY Join WHS for a month-long exploration of strange and eerie history with Spooktober – the spookiest time of the year! Celebrate the original holiday of All Hallows Eve with the month long slate of family friendly events. Events include viewing creepy times from the WHS collection, learning the terrifying history of Westport's witch hunts, Family Creep Fest and more! WestportHistory.org

Custom Tailor & Shirtmaker

WESTPORT WOMEN'S ASSOCIATION: ACCEPTING DONATIONS FOR CLOTHING TAG SALE The Westport Woman’s Club is accepting donations of clothing for its October 2019

5 Post Road West, Westport CT

203.557.6644 | stephenkempson.com 16

Westport Lifestyle | October 2019

Clothing Tag Sale. Tax deductible donations of new or gently-worn women’s, men’s and children’s clothing, as well as accessories are welcomed through October 18.

MICHELLE COMPANY

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Please drop off donated items any weekday (9 a.m. - 12 p.m., 1 p.m. - 4 p.m.) at 44 Imperial Avenue.

MIX-IT-UP TOUR AT WESTPORT LIBRARY On Saturday, October 12 mix it up and rock out to live tunes in the newly transformed Westport Library! Westport’s own WAZA, one of the hottest from Rolling Stones, Bon Jovi, Journey and more! Enjoy cocktails and bites by Marcia Selden Catering, a rock and roll-inspired silent art auction and a video art show by Holly Danger. Proceeds from this fun, high-energy fundraiser will benefit the Westport Library. Eventbrite.com Photo: Irene Penny

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October 2019 | Westport Lifestyle

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HOPS & VINE

Westport Lifestyle Hefe Paloma

Westport Lifestyle | October 2019

ARTICLE ROBIN MOYER CHUNG

THE WESTPORT LIFESTYLE C O C K TA I L

KICK

OFF

THE

SEASON

NON-STOP

HOLIDAYS, WE ASKED OUR FAVORITE BARS AND

Westport Lifestyle 12 Mile Limit

RESTAURANTS TO SHAKE A SIGNATURE WESPORT LIFESTYLE COCKTAIL. These bartenders have blended beverages beyond our imagination, and they’re all on the menu during the month of October!

ROTHBARD WESTPORT LIFESTYLE HEFE PALOMA INGREDIENTS + 2 oz of Espolon Blanco + .5 oz fresh squeezed lime juice + Top with Schofferhofer Grapefruit Hefeweizen

DIRECTIONS Pour into a high ball with ice and a lime or grapefruit garnish.

THE BLACK DUCK WESTPORT LIFESTYLE 12 MILE LIMIT INGREDIENTS + 1 oz white rum + 1/2 oz rye whiskey + 1/2 oz blackberry brandy + 1/2 oz grenadine syrup + 1/2 oz fresh lemon juice

DIRECTIONS Add rum, rye, blackberry brandy, grenadine syrup and lemon juice to a cocktail shaker filled with ice. Shake well and strain into a cocktail glass. Garnish with a lemon and serve.

ORDER OUR SIGNATURE COCKTAILS IN OUR FAVORITE BARS AND RESTAURANTS THIS OCTOBER!

CONTINUED >

October 2019 | Westport Lifestyle

HOPS & VINE

(CON TI N U ED)

Westport LifestyleÂ Figgy Stardust

Westport Lifestyle | October 2019

Photo: Mindy Briar Westport Lifestyle Pear & Pisco Sour

THE MEATBALL SHOP WESTPORT LIFESTYLE FIGGY STARDUST INGREDIENTS + 1.5 oz Reyka vodka + .5 oz fresh lemon juice + Maple Syrup Apple Cider Reduction + 1 quartered fig (plus 1 fig wheel for garnish) + 5 Thai basil leaves

DIRECTIONS In a mixing tin, muddle the fig and 4 basil leaves. Add remaining ingredients and ice. Shake and strain over fresh ice into a rocks glass. Garnish with a fig wheel and remaining Thai basil. MAPLE SYRUP REDUCTION: + 1 cup apple cider + 1/2 cup maple syrup

DIRECTIONS Bring the apple cider to a boil and reduce by half. Combine apple cider with maple syrup in equal parts and stir until completely blended together.

JESUP HALL WESTPORT LIFESTYLE PEAR & PISCO SOUR INGREDIENTS + 1.5 oz Pisco + .5 oz pear brandy + .75 oz lemon juice + .25 oz simple syrup + .25 oz vanilla syrup + 1 egg white + 3 sprays of absinthe

DIRECTIONS Combine all ingredients except absinthe and egg white. Strain into a glass. Beat egg white until frothy and spoon on top. Carefully drop absinthe onto the egg white. CONTINUED >

October 2019 | Westport Lifestyle

HOPS & VINE

(CON TI N U ED)

Westport Lifestyle Oktoberfest Bloody “Good” Mary 24

Westport Lifestyle | October 2019

THE BOATHOUSE

Westport Lifestyle Saugatuck Sage

RESTAURANT AT THE SAUGATUCK ROWING CLUB WESTPORT LIFESTYLE OKTOBERFEST BLOODY "GOOD" MARY INGREDIENTS + 1/4 cup (2 ounces) tomato juice + 1.5 oz Blue Ice Vodka + 1 t. worcestershire sauce + 3/4 t. freshly grated horseradish + 3 dashes (or more) Tabasco + ½ t. fresh lemon juice + 1 pinch celery salt + Old Bay Seasoning + 1 dash freshly ground black pepper

DIRECTIONS Combine all ingredients, shake and pour into a mason jar. + Garnish with: + Donut Crazy® Apple Cider Donut Holes + Fleisher’s Craft Butchery Bratwurst + Buttermilk waffles with fresh strawberries and warm 100% pure maple syrup + Slice of apple smoked bacon + Pepperoncini pepper(s) + Fresh baked Bavarian pretzel

OKO WESTPORT LIFESTYLE SAUGATUCK SAGE INGREDIENTS + 3/4 oz Tuck Gin + 3/4 oz pamplemousse liqueur + 3/4 oz Amaro Nonino Quintessential + 1/2 oz lemon juice + 1/4 oz yuzu juice + Sage leaves

DIRECTIONS Add all ingredients into Boston Shaker and shake vigorously. Strain into Nick and Nora glass. Garnish with sage leaf. CONTINUED >

October 2019 | Westport Lifestyle

HOPS & VINE

(CON TI N U ED)

THE SPOTTED HORSE WESTPORT LIFESTYLE FARMERS MARKET MARGARITA INGREDIENTS Muddle a few slices of cucumber and jalapeño with several leaves of basil. Add: + 1.5 to 2 oz of tequila + 1 oz of triple sec + 1 full fresh lime + A touch of OJ + Sour mix

DIRECTIONS Shake and serve. Garnish with lime.

Westport Lifestyle Farmers Market Margarita

Westport Lifestyle Negroni

AMIS TRATTORIA WESTPORT LIFESTYLE NEGRONI INGREDIENTS + 1 oz Aviation Gin + 1 oz Campari + 1 oz Carpano Antica Vermouth + 1 oz Luxardo & Habanero Negroni

DIRECTIONS Fill mixing glass with ice and add 4 oz of batched cocktail. Place one large ice cube in glass and pour chilled cocktail over ice. Add straw and garnish to finish.

Westport Lifestyle | October 2019

Photo: Go Nation Photos

LUNC H

SERVED WED. THRU 11 : 3 0 AM - 4 PM BRUNC H 11 : 3 0

POST

ROAD

SAT.

SUNDAY - 3 PM

EAST,

WESTPORT,

ROTHBARDCT.COM October 2019 | Westport Lifestyle

Tuna Poke Bowl

THE TUCK GIN GUYS WALK INTO A RESTAURANT ...

Best Korean 'Q ARTICLE JEN BERNIKER

PHOTOGRAPHY JOHN VIDELER

…A TYPICAL MONDAY MORNING IN BEDFORD SQUARE? Maybe not, but here at Westport Lifestyle Magazine, we spiced up our restaurant review with a little taste test. The new eatery on the block is Wafu Noodle and Korean BBQ. Owners and Westport residents Simon and Elaine Chen opened Wafu Southport, a South Asian hibachi-style sushi restaurant eight years ago. Wafu Westport, opened eight months ago is a bit different: it’s Korean-style Asian fusion, so you can get a poke bowl, sushi, or Korean BBQ, grilled at your table. Now that the parking lot is not a construction site, business is thriving. Simon believes his repeat customers are coming back for the flavorful variety and the family style experience: “With traditional hibachi you find yourself seated with another group. This is more intimate.” The décor is ornate, textured, and layered like the food. With a blend of black, gold, and carved wood embellishments, Elaine transformed the space into an ethnic experience. Outdoors, guest can swing while they dine in covered rocking rickshaw tables. Inside, upholstered banquettes and silk pillows create a sense of privacy. 28

Westport Lifestyle | October 2019

And what’s better than a cozy spot for a shared meal among family or friends, especially when those friends are also business partners, like our taste testers. These four wildly entertaining locals are the co-founders of TUCK Gin, a new spirit named after the Saugatuck River. The story goes that Jonathan Davies (a.k.a JD) was crafting batches of gin in his basement, “one of only a few gins in the world that distills botanical by botanical,” he explains, and giving them to friends. He connected with Fernando J. Alva Mirás, who always wanted to create a spirit brand. “I tried this incredible gin and said ‘this is it!’”, insists Fernando. Through a serendipitous Craigslist connection, they met Geoff Shafer, who has experience designing packaging for alcohol brands. Former lawyer and banker Alex Metviner came on board, and TUCK Gin was born. But back to BBQ, because good gin demands good food. First, diners choose their protein. Our testers selected shrimp, marinated chicken, and bulgogi (beef short ribs), and chefs grilled it right on the table. Each meal comes with an array of Korean small plates including kimchi, king oyster mushroom, corn with crab, bamboo, spicy marinated cucumber, and white radish. While

waiting for their

BBQ,

our

tast-

ers judged some artfully presented appetizers. JD applauded the tuna tower for its very delicate flavor: “the fresh mango and avocado compliment it beautifully.” Self-proclaimed foodie who eats out “almost every night,” Alva Mirás is no stranger to the poke bowl. He said this one is “perfectly done.” Meanwhile, self-proclaimed non-foodie, Metviner pronounced the dumplings, “much better than Chinese food!” Our four-top full of wing-men was eager to pluck apart the next appetizer, Wafu’s Korean wings. Unlike buffalo wings, which often start out CONTINUED >

Simon Chen, Owner, Wafu

October 2019 | Westport Lifestyle

BEST KOREAN ‘Q

(CON TI N U ED)

“THE DÉCOR HAS AN IMPERIAL FEEL

GEOFF SHAFER

Co-/Founder/Marketing Director

BUT WITH A HIP MODERN EDGE.” “I LOVE THIS STYLE OF EATING BECAUSE

ALEX METVINER Co-Founder/VP

THERE’S NO ROOM FOR YOUR PHONE ON THE TABLE, AND THERE’S NO TIME TO LOOK AT IT, YOU ARE TOO INVOLVED IN EATING.”

Marinated BBQ Shrimp

frozen, Wafu’s are fresh, marinated, and extra juicy. “My four sons would love these,” Metviner claims, “just enough spice and a lot of meat.” If it’s a special occasion, try the Waygu beef for $148. Why the hefty heifer price tag? Chen explained that the Japanese beef gets its buttery soft texture “because the cows are massaged while they drink beer and listen to music!” While hip-hop beef wasn’t on the menu for this meal, the main event was quickly served. Taste testers tried three different meats dipped in a variety of sauces, including Korean BBQ, and mayonnaise based Yum Yum sauce. The shrimp was an instant hit, paired with the hot pepper condiment to pull out the flavor. Schafer approved of the vegetables: “crunchy and not swimming in sauce.” 30

Westport Lifestyle | October 2019

the JUDGES JONATHAN DAVIES Co-Founder/President

“THIS MEAL WOULD GO BEST WITH SOME TUCK GIN AND A LITTLE TONIC.” “HAVING ALL OF THESE LITTLE PLATES

FERNANDO J. ALVA MIRÁS Co-Founder/Sales Director

IS JUST PLAIN FUN AND HEALTHY. IT’S A FULL EXPERIENCE, YOU SEE, HEAR, AND SMELL YOUR FOOD COOKING.”

TASTE TEST CHART Alex, Geoff, Jonathan, Fernando The marinated chicken also earned a solid rating for its subtle flavor. “I go to a lot of Korean restaurants,” said

Shrimp:

Metviner, “and this one is authentic, but very accessible.” The clear winner of the BBQ taste off was the signature beef bulgogi, “perfectly cooked,” and voted 5 stars by our judges across the board. Also universally agreed upon was the positive vibes from a

Chicken:

meal spent talking, tasting, and taking it all in. Metviner said, “with this type of food you have to eat more slowly, you can put away your phone and have a conversation.” J.D. adds that the slow, mindful dining style is better for digestion. And while relaxing, he recommends trying “some TUCK Gin and a little tonic.”

Bulgogi:

TUCK Gin, launched just a few months ago, can already be found in 99 restaurants across Fairfield County. Something tells me Wafu may become restaurant 100. October 2019 | Westport Lifestyle

VIDELER photography

Fr a m e d I m a g e s A v a i l a b l e Upon Request

Westport Lifestyle | October 2019

203-856-5075 v i d e l e r. c o m

westportâ€™s photographer

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magine... having the freedom to walk into your closet and choose anything because everything fits! Having the choice to enjoy food without feeling out of control or guilty. Seeing + feeling tangible results. Setting an example

â€” - Ligia Brickus Program Director/Protocol Coach

October 2019 | Westport Lifestyle

LOCALLY OWNED

) y p p a H ( e h T e om H C ook RECIPES AND TIPS FROM STEPHANIE BERGHOFF

ARTICLE ROBIN MOYER CHUNG | PHOTOGRAPHY MINDY BRIAR

The Home Cookâ€™s award winning chili. 34

Westport Lifestyle | October 2019

As a child,

STEPHANIE BERGHOFF’S FAVORITE TOY WAS AN EASY BAKE OVEN. I had the oven, too, but she actually baked cakes while I mostly ate the batter. From that diminutive appliance sprang her love of cooking and my realization that sweets are delicious at all points during their creation. Growing up, the inclinations of our youth mani-

Stephanie Berghoff in her kitchen.

fested themselves in unsurprising ways. For instance, my brain tells me I like the process of cooking, but only if it’s going to be a dessert. So I liked the idea of meal kits. Cold-packed dinner ingredients dropped at my door, all perfectly measured. I simply chop, mix, cook and figure out what to do with the piles of packaging and 3-pound slabs of dry ice. As I stood in my kitchen each night, forcing my kids to help prep (Family fun! Just like the commercials!) I thought, “This would be a lot easier if they just sent me the *&$% meal already cooked.” Thank goodness Stephanie’s life didn’t take the same reckless turn mine did. She continued cooking after college and still loves it. “Everyone deserves to eat good food, it’s such a pleasure in life,” Stephanie exclaims. So she started The Home Cook (THC) last July, 2018 (TheHomeCookCT.com), a “local meal ‘heat & eat’ delivery service.” Stephanie exudes vitality with a fun personality that draws people to her. This effervescence shines through her cooking, which is abundant and thoughtful, with updated comfort food and delicious healthful meals that are equally as delicious. She made an artichoke dip, just for the heck of it, that was so good I wanted to eat all of it with a spoon. Her street cred comes from recruiting personnel for large city restaurants. She also created Culintro, a successful “community and job board for career minded food and beverage professionals.”

After moving to Westport she continued to recruit locally and found it “really, really hard” to get quality employees. One day last year a pastry chef, for whom Stephanie found a great job, never showed up for her first day of work. While not an uncommon occurrence it was the grain of salt that spoiled her sauce. Stephanie tore off whatever it is recruiters wear and threw on her apron, turning to what she loves to do and making hundreds of people happier for it. CONTINUED >

October 2019 | Westport Lifestyle

LOCALLY OWNED

(CON TI N U ED)

“I LOVE COOKING SOUP. YOU CAN ALWAYS IMPROVE IT.” The Home Cook’s popular pesto.

A delicious artichoke dip.

The Home Cook’s award winning chili.

Gem salad.

Each week she prepares and delivers an average of 135 delicious, made-from-scratch meals (one protein and two sides) to families in Fairfield County. She overhauls the menu every week so customers don’t find themselves staring at the same dinner every few days. She spends 3-5 hours pouring over cookbooks, websites, and back issues of Gourmet magazine for each dish. Typically, she studies 10-12 recipes for each dish, combining them to create her signature fare. We asked Stephanie to share one of her and her customers’ favorite recipes. Use the best quality ingredients you can find and share the meals with friends!

Westport Lifestyle | October 2019

Ingredients + 1/2 onion, chopped

+ 2 garlic cloves, minced + 2 lbs ground beef + 3-4 t. paprika + 2-3 T. chili powder + 2-3 t. cumin

The Home Cooks’ Award-Winning Chili Garnish with lime, sour cream, green onion, shredded cheese, and cilantro.

+ 1 32 oz can crushed tomatoes + 1 15 oz can tomato sauce + 1/2 cup beef broth + 2 t. sugar + 2 15.5 oz cans black beans (rinsed & drained) + 1 15.5 oz can kidney beans (rinsed & drained) + Salt and pepper to taste

Directions

In a large soup pot or cast-iron Dutch oven over medi-

um-high heat, sauté onions till translucent, then add in garlic and sauté for another minute (until it’s fragrant but not burnt) and then add in ground beef, until the meat becomes gray in color; drain off fat and discard. Stir in crushed tomatoes, tomato sauce and beef broth to the ground beef. Add cumin, chili powder, paprika, chili peppers, sugar, salt and pepper and stir. Reduce heat to low and simmer, covered, approximately 3 to 4 hours, stirring often. NOTE: Additional beef broth or water may be added as needed. If you like more spice, feel free to play around with quantities of chili powder and paprika. I usually add in a few teaspoons more of each as the chili cooks down. The sugar is added to cut down the acidity of the tomatoes, so feel free to add in more if you think it still tastes too acidic. Add beans and continue to simmer another 30 minutes. NOTE: During the last 30 minutes of cooking, do a lot of tasting and adjust seasoning to taste. For maximum flavor, cool chili and refrigerate overnight so flavors will mellow. Chili is best made one day ahead to allow the flavors time to marry. When ready to serve, remove top layer of solidified fat (if there is any), reheat chili over low heat and serve in large individual bowls. If the chili seems thick when rewarming add in a bit more beef broth (1/4 cup at a time). If you add in too much, you can always reduce with the cover off.

“I LOVE HEARING THAT PEOPLE ENJOY THE FOOD.”

Set out garnishes for your chili (some chopped green onions, sour cream and shredded sharp cheddar cheese

CONTINUED >

make great topping) along with some warmed cornbread. October 2019 | Westport Lifestyle

LOCALLY OWNED

(CON TI N U ED)

Fun Facts About T he Home Cook 1 2 3 4 On Mondays the head chef of a popular restaurant, whose name we want to publish but can’t, helps Stephanie cook.

To reduce packaging waste, Stephanie is developing a “pyrex share” for her customers.

When Stephanie was in middle school, she wrote and sold a cookbook to raise money for WE Charity in Africa.

Local vs. organic: “A former head of the U.S. Food Administration told me, when buying produce choose local over organic.” Local produce doesn’t have to travel as far, so shelf-life is minimal.

Shopping Tip:

“At Stew’s, the turnover is great. I’ll talk to them to determine what’s freshest the day I buy it. They’ll cut it for me before it hits the shelves, so it’s prepped and wrapped when I come in.” To place a food delivery order with Stephanie visit: @thehomecookct

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YOUR

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Westport Lifestyle | October 2019

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Westport Lifestyle | October 2019

FrenchEuropean Artist Distinctive FineJacques Art fromEitel Spain

Westport River Gallery One Riverside Ave, Westport 203.226.6934 â€¢ WestportRiverGallery.com

WE MAKE GETTING DRESSED

fun...

CURATED FASHION WITH A WEST COAST VIBE

117 Post Road East Westport (203) 557-4157

west2westport.com October 2019 | Westport Lifestyle

FOOD & WINE

SPRINKLED + Graham crackers + Chocolate bars + Marshmallow fluff + Sprinkles

PB + CHOCO DREAM + Graham crackers + Peanut butter cups + Marshmallow fluff + Chocolate syrup

RASPBERRY COCONUT + Graham crackers + Chocolate bars + Marshmallow + Raspberries + Coconut flakes

Westport Lifestyle | October 2019

GIMME S'MORE PHOTOGRAPHY NICOLETTE MARTIN + DANA RUDOLPH

PUMP UP YOUR Sâ€™MORES WITH THESE TRIED + TRUE TWISTS ON A CLASSIC

WHAT

YOU NEED

WHAT

YOU DO

+ Graham crackers

SPRINKLED: Begin with two graham cracker squares. Place one on

+ Chocolate bars

a microwave-safe plate and top with chocolate bars and a scoop of

+ Peanut butter cups

marshmallow fluff. Set aside. Take the other graham cracker square

+ Sprinkles

and spread marshmallow fluff on half (top + bottom), then coat with

+ Sea salt

sprinkles and set aside. Microwave the half with chocolate + marsh-

+ Chocolate syrup

mallow for 10 seconds, or until marshmallow fluff is melty. Remove

+ Caramel syrup

and top with sprinkled graham cracker.

+ Raspberries + Coconut flakes

PB + CHOCO DELIGHT: Begin with two graham cracker squares.

+ Marshmallows

Place one on a microwave-safe plate and top with peanut butter

+ Marshmallow fluff (vegetarian)

cups and a scoop of marshmallow fluff. Microwave for 10 seconds, or until marshmallow fluff is melty. Remove and top with chocolate syrup and second graham cracker square. RASPBERRY COCONUT: Begin with two graham cracker squares. Place one on a microwave-safe plate and top with chocolate bars and a marshmallow. Microwave for 10 seconds, or until marshmallow puffs up. Remove and top with raspberries, coconut flakes and second graham cracker square.

OLD-SCHOOL + Graham crackers + Chocolate bars + Marshmallows

October 2019 | Westport Lifestyle

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Westport Lifestyle | October 2019

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shelfgenie.com/connecticut October 2019 | Westport Lifestyle

LOCAL LIMELIGHT During the competition, Brian prepares his handmixed dough. Photo: courtesy of Food Network

Beautiful sushi at OKO

Bobby and Brian awaiting the final decision. Photo: courtesy of Food Network

AS SEEN ON TV BRIAN FLAYS BOBBY

ARTICLE ROBIN MOYER CHUNG

Westport Lifestyle | October 2019

AS WE SIT IN OKO WESTPORT ON A SUNNY WEDNESDAY AFTERNOON, BRIAN LEWIS SPEAKS EASILY, AS THOUGH HE’S NOT SURROUNDED BY A FLURRY OF ACTIVITY ON THE PRECIPICE OF EVENING’S RUSH. He wears colorful beaded bracelets crafted by his twin towheads and a dark apron. Brian, celebrated chef and founder of OKO Westport and The Cottage (OKO Rye opens early fall), is all smiles, bald head, and CrossFit muscles: the kind of chef the camera loves. On The Martha Stewart Show and TODAY, Brian cooks his signature dishes with a confidence and expertise that sends show hosts and audiences into spirals of adoration. (Fun fact: Westport’s own Craig Melvin appeared with Brian this past February on TODAY, proving to the nation that Westport is full of handsome men, even though that’s not the point of the broadcast. Or this article.) So we’re not surprised he wandered into the purview of Beat Bobby Flay (BBF) producers. BBF is a reality show cook-off between local chefs and the venerated chef de célèbre Bobby Flay. And yes, the title lacks nuance. Most of the time Bobby wins… but not always. Yes, Brian (spoiler alert) eviscerates Bobby and serves him his heart to eat alongside his losing pasta. Now, chefs are that rare breed of professional who have tremendous respect for others in their trade. So BBF is woefully free of Real Housewives histrionics, and Brian would no sooner rip out Bobby’s entrails than serve Spam popsicles to his patrons. Still, the tension and deftness in which these men whip up sachetti, or “beggars purses,” makes great TV.

“I’M MORE COMPETITIVE WITH MYSELF THAN WITH OTHER PEOPLE,” HE SAYS, “I COULDN’T LET MY OWN SELF DOWN.”

If Martha and TODAY show him as an expert culinary artist, BBF reveals his coolly competitive side, the part which enables him to simultaneously run three successful restaurants and still have the brainpower to conceive of new ventures, which I’ll get to later. Brian competes twice during his BBF episode. In the first competition against a fellow chef he must use their chosen ingredient: boneless quail. With seemingly no more effort than a parent ripping open a box of mac and cheese, Brian grills the bird with harissa, throwing on some carrots, dried currants and Swiss chard. “A French CONTINUED >

October 2019 | Westport Lifestyle

LOCAL LIMELIGHT

(CON TI N U ED)

“IF I OPENED ANOTHER [RESTAURANT] IN WESTPORT, IT WOULD BE SOMETHING REALLY SMALL AND OUTSIDE THE BOX.

chef I worked with out in California introduced me to Moroccan-style cooking,” Brian explains. Evidently quails abound in Morocco. He wins and is pitted against Flay himself. Brian has 45 minutes to create his signature English Pea Sachetti with Robiolla Fondutti, a popular dish at The Cottage. In that time, Bobby made his own dish, Mushroom Ricotta Sacchetti with Carbonara Sauce. The first competition proves his dexterity and knowledge of cuisine from everywhere in the known universe. The second shows his intensity and focus, even as he struggles to close the purses when the pea filling refuses to set. There are no modest smiles, no witty banter. According to Brian, “I took [the competition] as seriously as a Saturday night in a restaurant.” It’s a mental CrossFit workout and Brian is determined to finish strong. Which he does. It’s hard for him to conceal a smile when I mention his victory, though he shrugs off my compliments. “I’m more competitive with myself than with other people,” he says, “I couldn’t let my own self down.” He’s also quick to praise those who work with him at his restaurants. Though he has no immediate goal of spicing up our tele-viewing with his presence, he wouldn’t mind another run at Bobby. “What I’d really like to do is offer him a re-match,” he muses. “I’d let him choose his signature dish.” Of his future plans, he says, “If I opened another [restaurant] in Westport, it would be something really small and outside the box. I like the idea of a food truck with no wheels, of having no plan then going to the farmers’ market and seeing what’s up.” Kind of like how I go to my refrigerator every night at dinnertime and am consistently surprised by how few groceries I have, except completely opposite. Then a small hurricane of two little boys fly in and throw themselves on him. Yes, they’re proud of their father’s victory but are more interested in ice cream and ripping off Brian’s bracelets. Which, for a kid, makes a lot of sense.

Westport Lifestyle | October 2019

Behind the scenes at OKO

saugatuck-financial.com 203.221.5275 | 274 Riverside Avenue, Westport, CT Congratulation to the Saugatuck Financial Advisors recognized in Milwaukee in July: - Al Schor: Top 6 in the country for Specialized Insurance and Risk Strategies - Justin Charise: Top 7 in the country for Comprehensive Financial Planning and Wealth Management

Call our team today to learn which financial strategies can help optimize your financial future.

Making ramen

All investments carry some level of risk, including the potential loss of principal invested. No investment strategy can guarantee a profit or protect against loss. Saugatuck Financial is a marketing name for Justin Charise, Al Schor and Mitch Janoff and is not a broker-dealer, registered investment advisor, federal savings bank, subsidiary or other corporate affiliate of The Northwestern Mutual Life Insurance Company including its subsidiaries, nor is it a legal partnership or entity. Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM), and its subsidiaries. Charise, Schor and Janoff are representatives of Northwestern Mutual Wealth Management CompanyÂŽ, NMWMC Milwaukee, WI, a subsidiary of NM and limited purpose federal savings bank, and registered representatives of Northwestern Mutual Investment Services, LLC (securities), a subsidiary of NM, registered investment adviser, broker-dealer and member FINRA and SIPC. All NMWMC products and services are offered only by properly credentialed representatives who operate from agency offices of NMWMC.

October 2019 | Westport Lifestyle

OCTOBER

LIFESTYLE CALENDAR

LITTLE SHOP OF HORRORS

NORDSTROM NIGHT OUT!

HORIZONS GFA GOLF CLASSIC

Street, Norwalk

The 15th annual Horizons Open golf

ACT of CT, Ridgefield

When

experimental

Nordstrom, 100 North Water

botanist

Seymour Krelborn discovers a plant

celebra-

tournament will be held on Tuesday,

from outer space, he is quickly

tion at the new Nordstrom. Enjoy

October 15th at the Country Club of

thrust into the limelight and becomes

cocktails

entertain-

Fairfield. Golfers come from far and

the most popular guy on the block.

ment and an opportunity to shop

wide to participate in this popular

But what is the price to pay for fame?

before it opens to the public.

event on a magnificent course!

Little Shop of Horrors is the comedy

Tickets are $100 each, with 100%

This event sells out every year, so

rock musical that has taken the coun-

of all sales benefiting Fairfield

be sure to register early! For more

try by storm. ACTofCT.org

County's Community Foundation

information, call Jodi Gordon at

and the Domestic Violence Crisis

(203) 349-7137 or email jgordon@

Center. NordstromRSVP.com

gfacademy.org.

FAMILY CAMPFIRE

BREATHE4ALS FUNDRAISER

more than 500 will unite for one mis-

Enjoy a little old-fashioned family

(formerly Westport Arts Center)

sion: to improve the lives of under-

fun: roasting marshmallows, crack-

Breathe4ALS, founded by Westporter

served women in Connecticut as

ling fire, guided night walk, a visit

Jonathan Greenfield, who was diag-

they undergo testing, treatment and

from a nocturnal animal and more!

nosed with ALS in December, and his

recovery from breast cancer.

Earthplace encourages those with

wife Iris, is holding an inaugural

For

questions,

special needs to participate in this

fundraiser to benefit ALS research,

Chairs,

event. Member Families: $25, Non-

care,

member Families: $30.

method training for ALS patients.

Earthplace.org or call (203) 557-4400.

Tickets are available and tax-de-

PINK AID LUNCHEON & FASHION SHOW Mitchells of Westport

At Pink Aid #9 a sold-out crowd of

information

Auction

please Christine

Nirmaier,

christinen@

pinkaid.org or Lindsay Bernsohn,

exclusive and

opening

Country Club at Fairfield

bites,

Earthplace, 10 Woodside Lane

FAMILY MAKER SUNDAY: BUTTON MAKING

13 GROUP CANOE PADDLE

Earthplace, 10 Woodside Lane

Wim

Hof

breathing

Spend an afternoon on the water

Breathe4ALS.org or by contacting jonathan@Breathe4ALS.org or iris@ Breathe4ALS.org.

Westport Library

with family or friends! Bring the

Buttons, buttons, who has the but-

whole family or come on your own

tons? You do!

and make some new friends. Travel

Bring in a photo, draw a picture or

along the Saugatuck River in search

Calling all ghosts and goblins! Join

clip out a cartoon and turn it into a

of egrets, osprey, ducks, shorebirds

the fun, and wear a costume; parents

personalized button. The buttons

and much more! Canoes and per-

stay! There will be family-friendly

measure 2 and 1 inch in diameter so

sonal flotation devices (required for

activities for children up to age 10.

pick a section of a photo that will fit.

all participants) are included! Visit

Pay at the door.

Limit 2 buttons per participant.

Earthplace.org or call (203) 5574400 for ticket information.

and

ductible donations can be made at

lindsayb@pinkaid.org.

MoCA Westport

Westport Lifestyle | October 2019

HALLOWEEN SPOOKTACULAR Westport/Weston Family YMCA

STOP! Candy Buy Back Program

Dr Hannah Ahn board certified pediatric dentist

Donâ€™t eat all that Halloween candy!

Participate in our annual Candy Buy Back program where you get $1 for every pound of candy you bring us, and we send the treats to the troops!

We will be collecting between 329 Riverside Avenue Westport 203-635-7070

Nov 1 - Nov 15

pediatricdentistryofwestport.com

CONVENIENT, COMFORTABLE, and CUSTOMIZED IN-HOME VETERINARY CARE FOR DOGS AND CATS in Fairfield County, CT. jess@bespokevetservice.com

Ph: (203) 360-2371, Fax: (203) 643-2022 www.bespokevetservice.com

CONVENIENT and COMFORTABLE, CUSTOMIZED IN-HOME Veterinary Care October 2019 | Westport Lifestyle

Jesup Hall 90 post road east

Join us for Happy Time!

TUESDAY THROUGH FRIDAY

5:00-6:30 small plates cocktails beer wine

Saturday, October 19 Beer Fest: 2:00pm - 5:00pm Family Activities start at 1:00pm

DINNER

tues & wed starting at 5:00 pm

LUNCH & DINNER

thursday, friday & saturday starting at 12:00 pm @jesuphallwestport

@billtaibe

(203)557-6198 // jesuphallwestport.com // info@jesuphallwestport.com

TICKETS Advanced: $40 Unlimited $70 Couples $320 Party Pack of 10 WestportDMA.com

MICROBREWS From across the region LOCAL FOOD From your favorite restaurants FALL KIDS FUN Activities for all ages

Sigrid Shultz Lot - Elm St. Downtown Westport 52

Westport Lifestyle | October 2019

Bedford Square, 30 Elm Street, Westport 203 644 3510

benzanhomes.com

5 Compo Hill Avenue, Westport | $1,695,000

Locally owned Gift Shop conveniently Downtown, ‘Savvy’ prices & style like ‘retro’ Westport. Shop Savvy+Grace for a true Westport Style experience. Gifts for everyone-hostess, teachers, baby, kids, friends & family. Complimentary gift wrapping and splendid service. #keepingitlocal

@savvyandgrace

@savvyandgracewestport

146 Main Street Westport

203-221-0077

SavvyAndGraceWestport.com October 2019 | Westport Lifestyle

CULINARY CREATIONS WESTPORT LOVES MEATBALLS! Thank you, Randi Lehrman, for offering an easy recipe that's good enough to lure our chicks back to the henhouse. “This recipe is super special to me because it ensures ARTICLE ROBIN MOYER CHUNG

that my 21 and 23 year old sons always make a pitstop at my home to get them, hence, visit me so they can take them back to either their apartment in Brooklyn or Syracuse University.”

CONTEST WINNER! RANDI’S TURKEY MEATBALLS INGREDIENTS For every pound of ground turkey, add: + ½ cup of whole wheat/panko/Italian seasoned bread crumbs + 1 egg + ¼ teaspoon red pepper flakes + 1 teaspoon of onion flakes + Garlic, salt, pepper, and Italian seasoning to taste

RANDI'S TURKEY MEATBALLS

DIRECTIONS Roll them into balls. The larger you make them the longer they need to bake. Bake at 400 on a well sprayed cookie sheet. Will take about 20-25 minutes depending on oven.

Westport Lifestyle | October 2019