Food & Drink
Welcome Fall!
As the leaves change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, because it focuses on food.
We have a story this month on the dining scene on Pratt Street in Hartford, which has been growing in popularity thanks to Lelaneia Dubay and her Hartford Flavor Cocktail Parlour. The busi ness features several different lounges inside as well as a restaurant.
Fall is the season of bounty in New England and we have an article focusing on the farmers markets still running this month as well local farmstands and pickyour-own farms.
Want to find a way to tweak your diet and add new foods or beverages that improve wellness? We spoke to Dr. Ming Wu, of Wu Healing Center here in West Hartford Center about the benefits of traditional Chinese teas and herbs that he uses in his comprehensive practice.
In our Experts Espresso Corner column we get great advice from Law Office of Nia Chung Srodoski, Estate Planning and Julian Grant, Clinical Director of Femcare MedSpa.
Halloween is just around the corner and we have a culinary feature this month on some spooky themed snacks for the holiday as well as a recipe feature on fall sandwiches that are fun to make.
Here’s to savoring all that fall has to offer this October!
SRIVATHSA (SRI) RAMACHANDRAN, PUBLISHER @WESTHARTFORD_LIFESTYLE
October 2025
PUBLISHER
Srivathsa (Sri) Ramachandran srivathsa.ramachandran@citylifestyle.com
EDITOR
Eileen McNamara | eileen.mcnamara@citylifestyle.com
ACCOUNT MANAGER
Jill Barry | jill.barry@citylifestyle.com
ACCOUNT MANAGER
Jayashree (Jaye) Subramanian jayashree.subramanian@citylifestyle.com
INTERN
Valentina Aramburo valentina.aramburo@citylifestyle.com
CONTRIBUTING WRITERS
Lucinda Jamison, Brian Boyer
CONTRIBUTING PHOTOGRAPHERS
Kaitlyn Casso, Allie Bellucci, Seshu Badrinath
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Mary Albers
LAYOUT DESIGNER Emily Lisenbee
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
Proverbs 3:5-6
1-7:
The West Hartford Chamber of Commerce held its annual meeting at the Farmington Polo Club.
Photography by Allie Bellucci
1-7: Dr. Ukti Phadnis served as the host for the India Association of Central Connecticut’s (IAOCC) grand celebration at Bushnell Park in Hartford, which drew hundreds of people. The celebration was of India’s 78th Independence Day.
Dreaming of a Home by the Water?
Aurora Women and Girls Foundation Names Luminary Chairs
Two local leaders are spearheading planning for the 2025 Luminary Celebration, the joyful annual fundraiser hosted by the Aurora Women and Girls Foundation, which will be held on Wednesday, Oct. 22 at the Bushnell Center for the Performing Arts. Rauchell Beckford-Anderson of Simsbury and Katherine Killen Hall of West Granby, both members of Aurora’s Board of Directors, are co-chairing the event., Visit Aurorafoundation.org for more information.
RiverLane Celebrates One-Year Anniversary of its Mystic Store
The RiverLane, a women’s fashion and accessories boutique, recently celebrated the one-year anniversary of its Mystic store. The event included the unveiling of a new Mystic necklace designed, in collaboration with RiverLane, by the jewelry designer Aquinnah. The Mystic necklace is only available at RiverLane. RiverLane’s boutiques are located at 7 Main St., Essex and 16 West Main St., Mystic. Visit Theriverlane.com for information and store hours.
TRADITIONAL CHINESE TEAS AND HERBS
ARTICLE BY EILEEN M. MCNAMARA
For centuries, Chinese herbs and teas have been central to wellness practices in China and other parts of Asia, offering both preventive care and health remedies. Rooted in traditional Chinese medicine (TCM), these practices are gaining traction in the West as people seek natural ways to improve health and maintain balance.
Central to TCM is the belief that food and drink carry energetic qualities, classified as hot (yang) or cold (yin), that influence the body’s internal
balance, says Dr. Ming Wu, of Wu Healing Center in West Hartford.
This hot-cold dynamic is not about temperature, Dr. Wu says, but about the effect a substance has on the body. Practitioners believe that an imbalance of these energies can contribute to illness, and that diet can help restore equilibrium.
“Hot” foods and herbs, such as ginger, cinnamon, and ginseng, are thought to stimulate circulation and warm the body, making them beneficial for conditions like
Both Play a Key Role in Health and Energy Balance
fatigue, chills, or certain digestive issues, he says. “Cold” foods and herbs, including chrysanthemum flowers, peppermint, and mung beans, are believed to clear heat, reduce inflammation, and cool the body, making them useful in cases of fever, sore throat, or heat-related skin problems, he adds.
Teas are one of the most accessible ways for people to incorporate these concepts into daily life, Dr. Wu says. Green tea, widely consumed in China, is considered cooling and is valued for its antioxidant properties. Chrysanthemum tea, often served in the summer, is used to disperse internal heat and soothe the eyes. In contrast, pu-erh tea, a fermented black tea, is considered warming and is believed to aid digestion and boost energy after heavy meals.
Common Chinese Teas and Their Properties
Cooling (Yin) Teas
• Green Tea – Antioxidant-rich, supports heart health, mildly cooling.
• Chrysanthemum Tea – Clears heat, soothes eyes, eases headaches.
• Peppermint Tea – Cools the body, aids digestion, relieves mild nausea.
• Honeysuckle Tea – Traditionally used for sore throats and fevers.
Warming (Yang) Teas
• Pu-erh Tea – Fermented, aids digestion, helps break down fats.
• Ginger Tea – Warms the body, supports immunity, eases cold symptoms.
• Cinnamon Twig Tea – Promotes warmth, circulation, alleviates chills.
• Red Date & Goji Berry Tea – Nourishes blood, boosts energy, supports recovery.
Neutral or Balancing Teas
• Oolong Tea – Semi-fermented, mildly warming and balanced
• Jasmine Tea – Floral, mildly cooling, but gentle enough for all seasons
Dr. Wu
Chinese herbal blends are often prescribed by licensed TCM practitioners. A person recovering from a cold with lingering fatigue might be recommended a warming tea blend of ginseng, red dates, and goji berries to replenish energy, Dr. Wu says.
The use of herbs and teas for health is not without caution. TCM emphasizes that the wrong balance of hot and cold foods can worsen symptoms. For instance, drinking too many cooling teas in a cold, damp climate could lead to sluggish digestion and fatigue, while excessive warming herbs in hot weather could contribute to dehydration or overheating.
In modern China, herbs and teas remain part of everyday health routines, Dr. Wu says, often used alongside conventional medicine. In the U.S. and Europe, their popularity is increasing, with specialty tea shops, herbal dispensaries, and integrative medicine clinics offering customized blends.
Many patients, he adds, are finding that changing their Western diet, which contain a lot of foods made with wheat, dairy and sugar, for a more traditional Chinese one can improve their well being.
“You can improve your health significantly when you change your diet to incorporate more traditional herbs, teas and foods into your diet.”
Visit Wuhealing.com for more information.
Dr. Ursomanno Periodontist
AUTUMN BOUNTY
Fall Orchards and Farmstands Abound in Our Region in October
ARTICLE BY EILEEN M MCNAMARA
October is peak harvest season across Greater West Hartford, when local orchards and farmstands brim with apples, pumpkins, gourds and cool-weather produce. The month also brings a shift in farmers’ market hours as the season winds down.
Pumpkins in the fall in New England
“With colorful foliage and cooler air settling in, October offers a chance to savor the harvest before frost.”
ORCHARDS AND PICK-YOUR-OWN
In Southington, Rogers Orchards celebrates autumn weekends with pick-your-own apples through October, featuring later-season varieties such as Pink Lady, Fuji and EverCrisp. Easy Pickin’s Orchard in Enfield offers apples, pumpkins, and vegetables alongside herbs and flowers right up until frost.
Families looking for seasonal fun will also find corn mazes, hayrides, and pumpkin patches open throughout October at farms like Brown’s Harvest in Windsor, which runs its Fall Festival weekends with live entertainment and children’s activities.
FARMSTANDS IN OCTOBER
In South Glastonbury, E. Draghi & Sons Farm Stand—a family-run farm with roots back to 1903— brings its market, bakery, and greenhouses front and center in October. Their daily offerings include pickled vegetables, salsas, jams, locally grown produce,
Vermont cheeses, and smoked meats. The bakery opens each morning at 7 a.m., dishing out pastries, fruit pies, muffins, quiches, breads and more—and in October, displays turn festive with pumpkins, gourds, mums, and corn stalks.
Daily farmstands keep local produce in easy reach. Rosedale Farms & Vineyards in Simsbury operates seven days a week, offering late-season vegetables, apples, pumpkins, and wine made on site. In Avon/ Farmington, Sub-Edge Farm’s stand is stocked with pasture-raised meats, root crops, and hardy greens that thrive in cooler weather.
October is also the last full month for many regional markets. The West Hartford Farmers’ Market, relocated this year to the Town Hall parking lot, continues on Saturdays through the fall. The Blue Back Farmers’ Market holds its Sunday market in the same location.
In Hartford, the West End Farmers’ Market adjusts hours in October, running Tuesdays 3–6 p.m. at
There are numerous pick-your-own orchards in our region.
Top: Mum's for sale at E. Draghi & Sons farmstand in South Glastonbury Bottom: Gourds galore for sale at the West Hartford Farmers Market
Clemens Place Green, while the historic Old State House Farmers Market concludes its season on Oct. 10. Glastonbury’s Tuesday evening market at Hubbard Green also winds down early in the month. October is the best time for apples, cider donuts, and pumpkins, but availability changes quickly. Orchards recommend checking their websites or social media for daily updates on what’s ripe and ready. Farmers’ markets also post weekly vendor lists and note seasonal closing dates. With colorful foliage as a backdrop and cooler air settling in, October offers a chance to savor the harvest before frost. From a weekend spent apple-picking in Southington to a quick pumpkin stop at a roadside stand,
FALL OFFERINGS AT A GLANCE:
FALL ORCHARDS & MARKETS –OCTOBER GUIDE
ORCHARDS & FARM FUN
• Rogers Orchards – 336 Long Bottom Rd., Southington. PYO apples weekends through October.
• Easy Pickin’s Orchard – 46 Bailey Rd., Enfield. Apples, pumpkins, vegetables, herbs & flowers.
• Brown’s Harvest – 1911 Poquonock Ave., Windsor. Fall Festival weekends: pumpkins, corn maze, hayrides.
FARMSTANDS
• Rosedale Farms & Vineyards – 25 E. Weatogue St., Simsbury. Daily 9 a.m.–6 p.m., produce & wine.
• Sub-Edge Farm – 199 Town Farm Rd., Avon/ Farmington. Tues–Sat & Sun; meats, eggs, fall produce.
FARMERS’ MARKETS
• West Hartford Farmers’ Market – Saturdays, Town Hall lot, through October.
• Blue Back Farmers’ Market – Sundays 10 a.m.–1 p.m., Town Hall lot.
• West End Farmers’ Market (Hartford) – Tuesdays 3–6 p.m., Clemens Place Green, through Oct.
• Old State House Farmers Market (Hartford) –Tuesdays & Fridays, 10 a.m.–2 p.m., ends Oct. 10.
• Glastonbury Farmers Market – Tuesdays 4–7 p.m., Hubbard Green, runs through early October.
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The Blue Back Farmers Market in West Hartford runs through October.
PRATT STREET'S EMERGING DINING SCENE
Pratt Sreet diners during a recent Harvest Festival.
THE HARTFORD FLAVOR COCKTAIL PARLOUR IS AT THE HEART OF A RENAISSANCE ON PRATT
Pratt Street is quickly earning its reputation as one of Hartford’s most exciting dining hubs, and at the heart of that transformation is the Hartford Flavor Cocktail Parlour. Part cocktail bar, part fine-dining restaurant and part event space, the Parlour brings something truly unique to the city’s downtown culinary scene.
Step inside, and you’re immediately transported. The space is designed not as a single dining room but as a collection
ARTICLE BY BRIAN BOYER PHOTOGRAPHY BY KAITLYN CASSO
Lelaneia Dubay inside the Hartford Flavor Cocktail Parlour
of experiences. Guests can sip cocktails beneath the pink globe lights of the funky Thistle Bar, settle into the elegant Flowering Almond dining room, or relax in the cozy Oak Lounge, complete with a board game closet and private gold booths. For larger gatherings, the Laurel Room offers space for up to 40 guests on its own—or can be combined with the Oak Lounge for events of 70 people. Altogether, the Parlour seats 140, making it both intimate and expansive.
FROM DISTILLERY TO DINING DESTINATION
What sets Hartford Flavor apart isn’t just the décor—it’s the DNA of the business. Before opening the Parlour, the team built its reputation through the Hartford Flavor Company, an organic-certified distillery known for its creative spirits. Its signature vodka line and Wild Moon Liqueurs are distributed in ten
“It’s an urban oasis,” says founder Lelaneia Dubay, who envisioned the Parlour as a place where every detail, from the lighting to the menu, creates a sense of magic. “When you walk through our doors, we want you to feel festive, transported and ready for an unforgettable experience.”
Vendors take part in the weekly festival on Pratt Street.
“WE’VE WORKED HARD TO CREATE A REPUTATION
FOR EXCELLENCE IN CRAFT DISTILLING.”
states, with 19 products and more flavors on the horizon.
This distillery-first identity shapes everything at the Parlour. Guests can enjoy cocktails crafted from Hartford Flavor’s own products, with recipes that highlight unique, garden-inspired flavors. The kitchen takes that same philosophy of purity and creativity and extends it into the food, offering a menu that is entirely gluten-free and made from clean, beautiful ingredients.
“It’s our garden-to-glass and garden-to-table philosophy,” Lelaneia explains. “We want every plate and every drink to reflect quality, care and artistry.”
WHY PRATT STREET
Choosing Pratt Street as the location for the Parlour was no accident. “Hartford is our home,” says Lelaneia. . “We wanted to be in the heart of the city, part of the energy, the history and the community that makes downtown so special.”
As Pratt Street evolves into a pedestrian-friendly destination with more events and attractions, Hartford Flavor sees itself as both contributor and beneficiary. “We’re proud to be the cocktail bar and restaurant for the block,” Lelaneia adds. “We want to help usher in this new era and give people more reasons to come downtown.”
BALANCING LOCAL FLAVOR WITH A NATIONAL BRAND
While the Parlour has only been open a year, it’s already making a name for itself among Hartford’s restaurants. At the same time, Hartford Flavor continues to grow its broader identity as a craft distillery brand. This fall, the company is launching two new products—Hartford Flavor Sour Cherry Vodka and Wild Moon Chocolate Liqueur—adding even more depth to its portfolio.
“We’ve worked hard to create a reputation for excellence in craft distilling,” Lelaneia reflects. “The Parlour allows us to bring that excellence into a physical space where people can taste, feel and experience what Hartford Flavor is all about.”
WHAT’S NEXT
Looking ahead, the parlour is focused on building its role as both a dining destination and an event venue. Lelaneia is especially excited about the growth of bespoke weddings and private gatherings.
“We want to create luxury, personalized experiences for every event.” she says. “It’s about excellence in service, food and environment—and creating memories that last.”
Visit Hartfordflavor.com for more information.
Pratt Sreet diners during a recent Harvest Festival.
Care With A Personal Touch
Experts Espresso Corner
Nia Chung Srodoski, NCS Law Estate Planner
Julian Grant, Clinical Director, Femcare Med Spa
Winter Wellness: Why Your Body May Need More Than Skincare
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At FemCare MedSpa, we understand that true radiance may come from treating the whole person. Some of our medical-grade services include Botox for expression lines, dermal fillers for volume restoration, and IV hydration therapy that may help combat winter’s dehydrating effects. We also offer personalized weight loss support and fat-dissolving injections for those considering body contouring. Is winter fatigue affecting your motivation? Our vitamin booster and IV hydration treatments, administered by experienced registered nurses with customized protocols designed for your unique wellness goal, help support energy levels when you feel depleted. Spring will arrive before you know it, why not start your transformation journey now? Femcare Medspa | 860 970 4302 femcaremedspa.com
The federal tax rates imposed on the taxable portion of estates, which are on a graduated scale from 18-40 percent, remains the same next year. However, the tax laws passed this year permanently eliminated the sunset provision of the 2017 tax law, which would have reduced the exemption to roughly $7 million per person in 2026.
The exemption has been permanently increased to $15 million per individual, $30 million per married couples (indexed for inflation in subsequent years) starting next year. The generation-skipping transfer tax exemption will be adjusted to match the 2026 estate and gift tax exemption. With this change, those individuals with an estate falling within these figures can relax knowing last-minute estate planning changes, such as lifetime gift planning, aren’t necessary to avoid future estate taxes. It’s still important, however, to review your estate plan every 3-5 years and to contact your trusted advisors for beneficiary designation review.
NCS Law | 860-966-9968 nia@ncslawllc.com
PHOTOGRAPHY BY KAITLYN CASSO AND SESHU
Julian Grant
Nia Chung Srodoski
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
Honey Glazed Pear & Chicken Sandwich
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
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ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkinFRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
events
OCTOBER 1ST
Gardening
Workshop Series: Seed Saving
Noah Webster Library, 20 South Main St. | 1:00 PM
Have you wanted to save seeds from a favorite flower or vegetable in your garden, but didn't know how to get started? Join West Hartford Garden Club's Advanced Master Gardeners Beth Ann Loveland Sennett and Susan Grew to learn the basics of seed saving for common flowers and vegetables. Visit Westhartfordlibrary.org.
OCTOBER 4TH
Butler-McCook Open Tour
Butler-McCook House & Garden, 396 Main St., Hartford | 4:00 PM
Visit the Butler-McCook House & Garden, the only 18th-century home remaining on Hartford’s Main Street, for a guided tour to learn about the McCook family, who loved music, art, and travel through explorations of the museum’s collections which include paintings, Japanese samurai armor, furniture, and toys. Visit butler.mccook@ctlandmarks.org
OCTOBER 11TH
Fall Foliage Tour
Cedar Hill Cemetery, 453 Fairfield Ave., Hartford | 10:00 AM
More than 2,000 trees representing 100 species and varieties grace the grounds of Cedar Hill Cemetery, which spans Hartford and West Hartford. John Kehoe leads this autumn walk highlighting a colorful sampling of the remarkable collection including maples, cherries, beeches, pines, cedars and more. General admission is $10, free for Cedar Hill Cemetery Foundation members. Reservations are recommended at Cedarhillfoundation.org.
OCTOBER 11TH
The Look Fashion Event
West Hartford Town Hall, 50 South Main St. | 6:15 PM
The Look Fashion Event showcases local designers, boutiques, TK Management models, and fashion pros — supporting Susan G. Komen and our vibrant fashion community. “Join us for an unforgettable evening of fashion, music, and the latest trends as our stunning models take the runway.” said Tina Kiniry, Owner of TKM in West Hartford and the show's host. Visit Tinakiniry.com
OCTOBER 19TH
Million Dollar Quartet
Playhouse on Park, 244 Park Road | 7:30 PM
This play focuses on an extraordinary twist of fate, rock ‘n’ roll icons Elvis Presley, Johnny Cash, Jerry Lee Lewis and Carl Perkins are brought together on a December evening in 1956. This meeting at Sun Records would become one of the greatest jam sessions of all time. Based on a true story. Visit Playhouseonpark.org for tickets and additional dates.
OCTOBER 29TH
Life on the Webster Farm: Before Salem
Noah Webster House, 227 South Main St. | 6:30 PM
This event at the historic Noah Webster House looks at how 11 people were persecuted in the Connecticut River Valley on accusations of "witchcraft," decades before the infamous Salem "Witch Trials." The local trials were directly influenced by the English Civil War and the religious trials in England led by Matthew Hopkins, who pioneered "techniques" for examining "witches." noahwebsterhouse.org.
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S
P A G H E T T I
P O M O D O R O
BY AMY BAILEY
ARTICLE AND PHOTOGRAPHY
Enjoy this simple, flavorful food for the soul. ‘Pomodoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
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