Northampton, MA October 2023

the foodie issue

Our Foodie 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 beverages around town.

Whether it's traveling the Pioneer Valley to savor a burger and a brew, enjoying a local community garden or visiting Paul & Elizabeth’s for lunch there is sure to be something for everyone!

We also included a few new recipes for you to try at home. There is definitely 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, 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 2023

PUBLISHER

Candice Berube | candice.berube@citylifestyle.com

EDITOR

Tina Lesniak | tina.lesniak@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Madeline LeBlanc | sociallyelitemedia@gmail.com

CONTRIBUTING WRITERS

Madeline LeBlanc, Niki Lankowski

CONTRIBUTING PHOTOGRAPHERS

Madeline Leblanc, Kat Kattler Photographer, Hannah Josephine Photography

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Josh Govero

LAYOUT DESIGNER Kirstan Lanier

@WESTFIELD_NORTHAMPTON_CL

city scene

Where neighbors can see and be seen.

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

1: Enjoying dinner at Northampton Brewery. 2: Clay pitcher from Easthampton Clay. 3: ‘Hamp pride on Pleasant Street, Northampton. 4: The Sphere Northampton at Mineral Hills Winery at Godard’s Red Hen Farm 5: A peaceful view at Thornes Marketplace 6: Peaches and cream dahlia at Passalongs Farm and Florist. 7: Fender AVRI ‘62 Reissue P-Bass.

MILL RIVER MUSIC AND GUITAR WORKSHOP

KAREN FORTIN WOODS

EASTHAMPTON CLAY THORNES MARKETPLACE

PRICELESS PICNICS

PASSALONGS FARM AND FLORIST

business monthly

Florence Pie Bar Changes Ownership

Isaac Weiner and Danny McColgan, owners of Northampton restaurant Familiars Coffee and Tea, are the new owners of Florence Pie Bar. According to them, each location will retain its brand identity but each will have products from both businesses. Florence Pie Bar serves sweet and savory pies, whole and by the slice, quiche, soup, baked goods, coffee, and garden seating. 17 Main Street, Florence. florencepiebar.com

Scan to read more.

Gazzara Appointed Inaugural Events Manager at Spill the Tea Sis

Spill the Tea Sis introduces Cristiano Gazzara as its first events manager. With a vision to expand community involvement, Spill the Tea Sis created this position to oversee the strategy and production of over one hundred free community events each year. Gazzara brings extensive experience in events, community outreach, and marketing with many local restaurants and business connections. 183 Main Street, Northampton. spilltheteasis.com .

Yankee Mattress Factory Moves to New Location

After 20 Years at 104 Damon Rd., Northampton, Yankee Mattress Factory has moved around the corner to 316 King St., Northampton, next to the Bluebonnet Diner. Yankee Mattress Factory is an employee-owned company with two locations - one in Northampton and one in Agawam. They handcraft each mattress, and sell them in their showrooms, cutting out the traditional supply chain middlemen. The employee-owners will help you with everything from the showroom, customer service, and delivery. yankeemattressfactory.com .

Want

Photography: Zeke Kimball

Photography Provided

Photography: Yankee Mattress Factory

A round-up of exciting news from local businesses.

local experiences

The best places and things to do in our area.

Our community is brimming with incredible food and drinks in which to indulge and we’ve selected some of our picks that you must experience for yourself. Bon Appétit and cheers!

Our Picks for Foods to Feast On

MISS FLORENCE DINER: French toast with strawberries and whipped cream. 99 Main Street, Northampton

MINERAL HILLS WINERY AT GODARD'S RED HEN FARM, LLC: By blending apple wine and may wine together, and adding a caramel garnish, Mineral Hills Winery creates a drink they call “Apple Pie.” 592 Sylvester Road, Northampton

MT. TOM'S HOMEMADE ICE CREAM AND CANDY: A late summer ice cream. 34 Cottage Street, Easthampton

UYA POKE BOWLS: Just one of the many offerings at Uya Poke Bowls. 8 Crafts Avenue, Northampton

CORSELLO BUTCHERIA: Bacon, lettuce and tomato sandwich at Corsello Butcheria. 130 Cottage Street, Easthampton

Scan for more photos and the full list.

Want to recommend a local experience?

Scan the QR code and message us on Instagram.

Mineral Hills Winery

A LEGACY OF

RESTAURANT

EXCELLENCE

Consistency and Teamwork are the keys to success at Paul and Elizabeth’s

ARTICLE BY TINA LESNIAK | PHOTOGRAPHY BY KAT KATTLER PHOTOGRAPHY

Kale Caeser Salad with smoked salmon & crispy polenta croutons

A legacy restaurant of Northampton, Paul and Elizabeth’s has seen tremendous change and challenges throughout its 45 years of operation. Enduring the ups and downs of any restaurant business and a global pandemic, the restaurant has survived due to the consistency of its simple and delicious food and the teamwork and family feel of the restaurant’s staff.

“It’s always been our focus to create food that makes you feel good and is good for you,” said Nate Sustick, current general manager and head chef. He explained that simple but good food has always been the restaurant’s goal since his parents, Paul and Elizabeth Sustick, opened the restaurant in 1978.

The current menu at Paul and Elizabeth’s stays true to its original roots of sourcing local products and reflecting the freshest produce of the current season. The autumn menu brings an abundance of fall harvest produce. Roasted root vegetables fill the vegetable platters and butternut squash soup warms up cool days. The dessert menu offers both pumpkin and apple pies.

“We try to highlight the produce we can get,” said Nate. The restaurant works with Marty’s Local, a Deerfield-based business that distributes food from local farms all over the Pioneer Valley to area restaurants and Berkshire Seafood which brings seafood daily, directly from Boston.

Although the restaurant works with seasonal produce, it does offer popular mainstays throughout the year. Paul and Elizabeth’s offers a wide variety of seafood and noodle dishes, including the cajun sampler and Thai-Style Seitan and Udon Noodle Sauté. The restaurant is well known for its cod and salmon dishes and its homemade vegan chocolate mousse cake. Customers also praise its quick lunch: the soup of the day, a whole-wheat roll, salad and house tea.

“The way we cook our fish is hard to replicate at home,” explained Nate. “Broiling at high temperatures creates a crispy outside while staying tender and succulent on the inside.”

Nate has taken over the operation from his parents in the last few years. While Nate’s parents, Paul and Elizabeth, are technically retired, both are still actively involved in the restaurant. Elizabeth cares for the dining room, while Paul still offers cooking classes. This family involvement now extends to a new generation of the family as Nate’s children have started to become involved in the restaurant.

Warm interiors welcome diners.

Chef & Owner Nate Sustick

“It’s a job everyone should do in their life,” said Nate. “You learn a lot about yourself and about people.”

That learning curve became steep over the last few years as the restaurant worked to navigate its business during the pandemic. Shifting to to-go orders until re-opening the dining room in June 2021 allowed the restaurant to stay afloat.

“We survived it and made it through,” said Nate. “We are fortunate to have the support we did during that time.”

Now with a full dining room, the staff is enjoying the noise and energy that come from interactions with customers. It helps to build that family atmosphere that Nate hopes will continue for years to come. Keeping his “staff feeling comfortable and happy and supported” is one of his main priorities. Sustick praises the employees for their incredible teamwork and says many are like family. In fact, many of his employees have children who now work for the restaurant.

“Things naturally change over time,” said Nate, “but if in five years, things were in a similar position, I would be really happy and feel like I had accomplished what I wanted to accomplish.”

Paul and Elizabeth’s is located inside Thornes Marketplace at 150 Main St., Northampton. For menus or more information, call 413-584-4832 or visit PaulAndElizabeths.com

RECIPE CREME PIE FILLING

This is a double batch filling - use your favorite crust or shell!

INGREDIENTS

• 5 eggs

• 8 egg yolks

• 1 1/2 cups sour cream

• 3/4 cup corn starch

• 4 cups half & half

• 1 1/2 cups maple syrup

• 1 TBS vanilla

PREPARATION

1. In a large saucepan, whisk together the yolks and whole eggs.

2. Whisk in the sour cream, followed by the corn starch, then the half & half and the maple syrup.

3. Put the pot on the stove with a flame separate. Cook on med/low heat, whisking occasionally as it heats, then nearly constantly as its thickening.

4. Occasionally scrape the sides with a spatula, then whisk in the lumps.

5. Remove from the heat when the mixture is thick, and the whisk leaves a trail in the custard. Do not over NOR under cook!

6. Whisk in vanilla

Variations

Banana: Slice approximately 4 cups bananas and place at the bottom of the pies. Pour custard on top.

Coconut: Toast 3 cups of coconut in the oven until evenly golden. Stir into the custard after the vanilla.

Chocolate: In a very small sauce pan, melt 4 oz butter. Off the heat, whisk in 1 cup cocoa powder smooth. Stir into the custard after the vanilla.

7. Pour into shell and let cool completely.

Coconut Cream Pie

“IT HAS ALWAYS BEEN OUR FOCUS TO CREATE FOOD THAT MAKES YOU FEEL GOOD AND IS GOOD FOR YOU.”

The dining room is lovingly maintained by original owner Elizabeth.

Faroe Island Salmon - teriyaki style

Nate with ktichen staff (left to right) Ismael, Carlos, Moises and Jairo.

Growing Community

BUILDING RELATIONSHIPS AROUND FOOD IN NORTHAMPTON PUBLIC HOUSING NEIGHBORHOODS

Grow Food Northampton’s (GFN) colorful van zig-zags around town each week delivering food to 11 subsidized housing neighborhoods in Northampton and Florence, serving up to 300 low-income households with fresh local vegetables, fruits and other farm products like yogurt, eggs, and tortillas.

ARTICLE BY NIKI LANKOWSKI

GFN free mobile farmers market

Along with this free local food distribution, GFN’s Food Access Team works with residents to create a stronger community in these neighborhoods by hosting local food and farming-related events and building relationships.

Through ARPA funds recently provided by the City of Northampton, Grow Food Northampton received a big boost to its community-building work. The funding enabled GFN to create and expand community gardens at low-income housing sites throughout Northampton and Florence. The gardens are already an enormous success. Not only do they produce food, but also spark new friendships, partnerships between neighbors and more time spent outdoors for residents.

Nothing says community and food like sharing recipes. GFN and residents work together to generate recipe cards that feature seasonal family favorites. Folks can grab a recipe card along with their weekly produce and be inspired to try something new. At a recent food distribution at Meadowbrook Apartments, a resident who was first in line for his produce pickup went right back inside to his apartment, whipped up a salsa verde and brought it back outside to share with the crowd.

GFN is a nonprofit organization with the mission to create a just and resilient local food system that nourishes our community and protects and enriches the earth. Learn more at GrowFoodNorthampton.org

Sofrito

Sofrito is a traditional base for soups, stews and other dishes in Spanish and Latin American culture. This recipe was developed by Grow Food Northampton based on input from program participants.

Ingredients

1 head garlic, peeled

2 medium onions, peeled

1 red bell pepper, remove stem and seeds

• 11 neighborhoods

• 300 households each week

• Produce and other farm products purchased from 28 local farms

• Cooking classes

• In-ground gardens at six sites

• Container/porch gardening at 3 sites

• Actively working with over 150 community gardeners at public housing

• Shared meals

• Holiday Celebrations

2 green bell peppers, remove stem and seeds

1 bunch cilantro

½ bunch fresh parsley leaves

Directions

1. Chop the ingredients small enough to fit into a food processor or blender.

2. Process or blend ingredients in batches.

3. Blend all ingredients so the finished sofrito is the consistency of pesto or a thick paste.

Tips

1. If the sofrito needs liquid, you may add water or olive oil, a tablespoon at a time while blending.

2. You can refrigerate for up to two weeks or you can put some sofrito in ice trays to freeze, then store in a freezer bag for up to a year.

3. Sofrito is best stored in a glass container in the refrigerator.

The wide selection of produce available

burgers & brews

WELCOME TO THE HELLO FOOD REVIEWS BURGERS & BREWS CRAWL!

ARTICLE BY MADELINE LEBLANC | PHOTOGRAPHY BY MADELINE LEBLANC AND HANNAH JOSEPHINE PHOTOGRAPHY

As a foodie, it is no secret that the October issue is my favorite. This month I decided to ask our readers and my followers what their favorite burger and beer spots are, to compile a big list of the 10 best burger joints and breweries in Western Mass. Of course, I had to travel to these establishments and see for myself just how good they were!

|

MADELINE LEBLANC ENJOYS THE CLASSIC BURGER AT 7B’S BURGERS.

1. 7B’s, Westfield, MA

2. White Hut, West Springfield, MA

3. Rail Trail Ale House, Southwick, MA

4. The Southwick Inn, Southwick, MA

5. Wahlburgers, Springfield, MA

6. Packard’s, Northampton, MA

7. Local Burger, Northampton, MA

8. Shortstop Bar & Grill, Westfield, MA

9. Fitzwilly’s Restaurant, Northampton, MA

10. All American Sports Bar, Springfield, MA

1. Tin Bridge Brewing Company, Westfield, MA

2. Kismet Brewing Company, Westfield, MA

3. White Lion Brewing Company, Springfield, MA

4. Amherst Brewing, Amherst, MA

5. Great Awakening Brewing Company, Westfield, MA

| THE OUR BURGER AT WAHLBURGER’S

6. Skyline Beer Company, Westfield, MA

7. Abandoned Building Brewery, Easthampton, MA

8. Northampton Brewery, Northampton, MA

9. Leadfoot Brewing, Chicopee, MA

10. Vanished Valley Brewing, Northampton, MA

| 10 BEST BREWS SPOTS, CONTINUED

THE FLAVOR OF FALL

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

APPLE GALETTE WITH CARAMEL DRIZZLE

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

INGREDIENTS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

INSTRUCTIONS:

Crust:

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

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

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

Assemble and Bake:

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

ARTICLE BY ANGELA BROOCKERD

PHOTOGRAPHY BY JANIE JONES

events

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

OCTOBER

Easthampton Farmers Market

EASTHAMPTON CITY HALL PARKING LOT, 50 PAYSON AVE., EASTHAMPTON | 10:00 AM

The Easthampton Farmers Market promotes regional agriculture to ensure a continuing supply of fresh, local produce in Easthampton.

OCTOBER 4TH

An Evening with David Sedaris

ACADEMY OF MUSIC, 274 MAIN ST., NORTHAMPTON | 7:30 PM

With sardonic wit and incisive social critiques, David Sedaris has become one of America’s preeminent humor writers. A master of satire, Sedaris is one of the most observant writers addressing the human condition today. For tickets, visit aomtheatre.com

OCTOBER 7TH - 9TH

Paradise City Arts Festival

THREE COUNTY FAIRGROUNDS, FAIR ST., NORTHAMPTON | 10:00 AM

Visit 220 artists and makers in three airy buildings filled with the best in fine art, craft, and design. Enjoy food by local chefs, craft cocktails, and music in the Festival Dining Tent and a sculpture promenade. For more info, visit festivals.paradisecityarts.com.

OCTOBER 13TH

Juliana Hatfield in Concert

SIGNATURE SOUNDS RECORDING, 32 MASONIC ST., NORTHAMPTON | 7:00 PM

Juliana Hatfield is an American musician and singer-songwriter from the Boston area, formerly of the indie rock bands Blake Babies, Some Girls, and The Lemonheads. She also fronted her own band, The Juliana Hatfield Three. Please visit parlorroom.org for more info.

OCTOBER 19TH

De-Mystifying Trusts

HOLYOKE COMMUNITY COLLEGE, HOMESTEAD ST., HOLYOKE | 6:00 PM

Attorney Karen Jackson will explain what a trust is, review the different types of trusts and outline who needs a trust and in what situations. Each class is $39. To register, call 413-552-2320.

OCTOBER 27TH

Mind Left Body - Recreating Iconic Grateful Dead Concert

CITY SPACE, 43 MAIN ST., EASTHAMPTON | 7:30 PM

Mind Left Body will recreate a historical performance by the Grateful Dead at the Summer Jam Festival in Watkins Glen, NY, that broke the world record for largest audience at a pop festival. Please visit mindleftbodyband.com for more info.

Want to be featured?

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

ARTICLE BY JENNIFER GIFFUNE, R.D., L.D.N.

GIVE UP DIETING THIS HOLIDAY SEASON

THE DAY OF…

• Do not skip meals so you can “pig out” later.

• Eat something small before going, so that you are not starved when you get there.

• Drink adequate water.

• Exercise before going.

• Wear clothes that fit snuggly as a physical reminder.

WHILE YOU’RE THERE…

• Do not stand by the food table. Circulate around the room.

• Have either appetizers or desserts.

SHIFTING TO A HEALTHY LIFESTYLE

Every year brings the same dilemma. You are on a “diet” and it’s the holidays. You plan to “be really good”, but the Halloween candy, pumpkin pie and Christmas cookies are too tempting. You break your “diet”, and then “who cares” sets in because it is only once a year…for 3 months. Eventually, you are faced with the difficult task of getting back on track.

You can get through the holidays and be healthy by using your mind as a guide, focusing on healthy eating 85-95% of the time. The goal is to keep focused and move forward every day. This is what a healthy lifestyle is all about. View each holiday event as having 4 parts; several days ahead, the day of, while you are there and afterward. Take positive steps in all stages.

SEVERAL

DAYS AHEAD…

• Offer to bring a healthy food.

• Change a holiday recipe to meet your health needs and share with your host.

• Get the menu in advance and decide what to have.

• Be the host, then you’ll know what healthy foods are available.

• Practice portion control.

• At appetizer & mealtime follow the one-plate rule…no seconds!

• Do non-food activities. Socialize, dance or talk.

• Have gravy, dressing, sauces & toppings on the side, and use only 1 spoonful.

• Drink a glass of water 20 minutes before you start eating.

• Use portion control.

• Slow-down. Take 20 minutes to eat, allowing time for your stomach to let your brain know it’s full.

AFTERWARD…

• 1. Acknowledge the healthy actions you did take at each of the steps.

• 2. Accept that you did enjoy yourself; it’s okay to like food.

• 3. Complete this sentence “The next healthy thing I am going to do is ”

• 4. Take action!

• Give yourself a gift - stop dieting this holiday season and replace it with a healthy lifestyle. Recognize you won’t be perfect. And just keep moving forward.

Jennifer Giffune, RDN. is a freelance author, professional speaker and nutrition counselor. Jennifer sees clients for in-person nutrition counseling in Westfield and by phone or video. To make an appointment with Jennifer, call (413) 579 – 5450 or email her at jen@jenthedietitian.com