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j81studios.com/discovery
LIFESTYLE LETTER
Ladies, Gentlemen, and children of all ages... Here we are, my happy issue!
Food is such a wonderful thing, isn't it? We meet with friends over a meal, have family get togethers circled around a table, and even look to it as a way to comfort us after a long day. For me, a plate full of steak and potatoes is the way to go, and just makes me feel happy. Whether you are a veggie platter type, a pizza connoisseur, or have a giant sweet tooth, we have you covered in this issue. Westfield and Southwick are havens for great food. Let's name just a few, shall we: The Good Table, Chrissy G's, D&J's Hash House, RayRay's, Congamond Coffee & Cafe, Elm Pizza, Gigi's Pizza, 7B's, Tucker's Restaurant, The Whip, Summer House, China Star, Delaney Market.... I could go on and on! Anyone who says they can't find food around here, well they simply aren't looking.
Inside this issue, you will see just a few of our favorites, some recipes, and hopefully reinvigorate your love of local eats.
Thank you, as always, for reading Westfield City Lifestyle! Cheers, WADE RIVEST, PUBLISHER @WESTFIELD_CITYLIFESTYLE
October 2024
PUBLISHER
Wade Rivest | wade.rivest@citylifestyle.com
PUBLICATION DIRECTOR
Crystal Childs | crystal.childs@citylifestyle.com
CONTRIBUTING WRITERS
Maureen Sullivan, Madeline LeBlanc, Virginia Maldonado, Jennifer Giffune RDN
CONTRIBUTING PHOTOGRAPHERS
Willow & Grace Photography, j81 Studios, Madeline Leblanc
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Branden Cooper
LAYOUT DESIGNER Emily Lisenbee
Learn how to start your own publication at citylifestyle.com/franchise.
“Dr.
“Latest
1: No detail too small when it comes to the folks at Beauty & the Brow. 2: Jon Jones, owner of j81 Studios doing his thing at ShortStop Bar & Grill 3: Carmel and Joy enjoying a day at Grandmothers Garden 4: "Permanent" Jewelry at Be Bella Boutique 5: Local Veterans celebrate aviation at WTA 6: The folks at Meyers Brothers Kalicka are always quick to support the community 7: Realty expert Duane Desilets working with Rene Gauthier of Nextgen Roofing
The 9th Annual Barks & Brews event, presented by Dakin Humane Society, takes place Sunday, October 6 at Fort Hill Brewery in Easthampton. The VIP Exclusive Hour from Noon-1:00 p.m., with general admission from 1:00 – 4:00 p.m. Ticket options are:
• VIP tickets, priced at $75, entitle holders to on-site parking, hors d'oeuvres, a complimentary beer, and an event t-shirt.
• General admission tickets, priced at $25, include a complimentary beer
Stanley Park will be hosting the 12th Annual Run Stanley, a fun yearly tradition for the whole family, whether they like to run, walk, roll, or bark. Join us for this all-inclusive event on Sunday, October 6, 2024 at 10:00 am at Stanley Park. This event includes the 5K trail run/walk, a 5K K9 trail run/walk, the Munchkin Run hosted by Dunkin’ Donuts, and The Stroll & Roll through Stanley Park’s accessible pathways. Register at: https://runsignup.com/Race/MA/Westfield/RunStanley
Join us, the team from Westfield City Lifestyle, for our first ever FALL VENDOR FAIR! Meet the owners of some of our advertising partners, and help support local businesses on Oct 13th at Skyline Beer Co (99 Southwick Rd, Westfield) from Noon to 2pm. Great beer, great food, and great company... What more could you ask for?
At Emma’s Everyday Gourmet Restaurant and Bar in Westfield, MA, culinary excellence meets warm hospitality. One standout dish is the Veal Saltimbocca, where tender veal is sautéed in butter, topped with prosciutto di Parma and fresh mozzarella, and finished in a red and white wine lemon and sage sauce. Each bite is a harmonious blend of flavors, transporting diners to the heart of Italy. Whether you’re a local or just passing through, Emma’s offers an unforgettable dining experience, perfect for a special night out or a casual meal with friends. For more information and behind the scenes footage head to my Instagram page @hellofoodreviews.
Since 2014, Shortstop Bar & Grill has been a staple to Westfield for a plethora of reasons.
Monica Guarnieri, one of the managers at SS, opened the restaurant with her parents Nabil and Julie Hannoush, along with Skip Tenggren to provide a fun spot for lunch and dinner, as well as find a way to incorporate some batting practice into the mix. What they came up with was a combination of seasonal fun, playing and watching a variety of sports, and the perfect atmosphere for families and friends to gather.
When asked how they come up with the ever-changing themes for SS, Monica says “Our team is always thinking of fun keep ideas for events, concerts and entertainment! From Day one, my mom has always been the voice behind the fun ideas and keeping up with fun specials that our guests always look forward to!” With something that seems so simple, SS really hits their themes out of the park. From Hawaiian Luau, to Valentines Day, to Fall and Christmas, the constant changes make SS feel like a new place year round. There are always events to match the themes as well, proving this crew is always swinging for the fences.
Beyond the themes, events, and fantastic team, Shortstop boasts some amazing culinary skills. For me… I love a little spice in my day, so my go-to is the Buffalo Chicken Dip, or the Steak Tips covered in Chef Mike’s personal recipe “Fire in the Hole” sauce (not for the faint of heart). According to Chef Monica, her favorite dishes are the “NY Strip - cut in house and grilled to perfection- finished with our house made garlic butter and vegetables.” Then after dinner, her dessert of choice is Crème Brûlée… it’s a smooth vanilla bean custard that’s then topped with sugar and torched right before you eat it to crest a thin layer of hard caramel. The perfect finish any meal!
CONTINUED >
“WE ARE HAPPY TO SEE HOW IT’S GROWN , AND LOVE TO SERVE ALL AGES IN A WELCOMING AND FUNFAMILY
Recently there have been even more additions that are noteworthy at the Shortstop. Par4theCourse virtual golf and gaming is an absolute blast, with full access to the restaurant’s menu and bar. There are also pinball machines and batting cages that truly make this a good time destination.
If you are looking for a venue for a large family or corporate event, Monica and crew have you covered there too, as their Banquet Hall holds anywhere from 30-100 guests. This hall is an elegant, wellkept and decorated room away from the restaurant and bar, giving you space and privacy in a beautiful setting. Outside of the restaurant, SS also has a patio that can be used all year round! In the cold months, curl up with a cozy blanket under the heaters with your favorite winter cocktail… I suggest the Bailey’s and Coffee.
All in all, Shortstop Bar & Grill at 99 Springfield Rd here in Westfield is the absolute place to be. I would like to give a personal shoutout to Mike and Vanessa, who have been with SS from day 1, as well as Katelyn, Ethan, Chrissy, Alex, Christian and the rest of the folks who always make my experience there a hit and one of my personal favorites around.
ARTICLE BY VIRGINIA MALDONADO
PHOTOGRAPHY BY WILLOW & GRACE PHOTOGRAPHY
In the heart of Westfield, MA, where tradition meets contemporary charm, Tribeca Gastro Bar & Grille has opened its doors, offering a culinary experience that is as rich in history as it is in flavor. The restaurant, set downtown in Lamson Square, beckons with its beautifully restored glass windows and original brickwork uncovered beneath layers of time. This meticulous renovation merges the old-world charm of the building with a fresh, modern vibe to create a space where luxury feels as familiar as comfort.
The ambiance at Tribeca is a careful balance of sophistication and warmth. As you step inside, the gleaming Brazilian cherry bar top catches your eye: its deep, rich tones contrasting beautifully with the rustic mushroom wood paneling that lines the walls. With the original hardwood floors underfoot, you’re enveloped in a gentle reminder of the building’s storied past, while the solid wood posts that have withstood the test of time lend an old-school, speakeasy feel to the space.
But it’s the food that truly captures the essence of Tribeca. Executive Chef Patrice Mercier has crafted a menu that is both innovative and deeply satisfying. Each dish, designed to be shared, invites you to savor the experience with friends and family. The Mushroom Scallops, a masterpiece of earthy flavors and delicate textures, are a revelation, while the Pulled Pork Beignets offer a playful twist on a Southern classic. The Seafood Stuffed Cannoli, with its surprising blend of sweetness and briny richness, challenges your expectations in the best possible way.
Tribeca’s signature cocktails, like the “1868,” served in a smoke box that releases aromatic tendrils with each pour, and the “Port of Gali,” a perfectly balanced mix of mezcal and maraschino liqueur, are
crafted to complement the robust flavors of the dishes. Each sip, like each bite, is an exploration of taste and tradition.
At Tribeca Gastro Bar & Grille, every detail—from the reclaimed brick walls to the last drop of a perfectly mixed cocktail—tells a story. It’s a place where the past and present converge, offering a dining experience that is as much about atmosphere as it is about the food. Whether you’re looking for an intimate dinner or a lively gathering, Tribeca is where Westfield’s history and its future meet on the plate. Reservations are open and encouraged for those who wish to share this new, unique dining experience. For more details, follow them on social media or reach out using the contact information below!
TRIBECA GASTRO BAR & GRILLE
89 Elm St Westfield, MA (413) 579-5055
www.tribecawestfield.com
CT VALLEY RESTAURANT GROUP
Tony Long
Steve Pudles
John Eaton
Bobby LeDoux
ARTICLE BY JENNIFER GIFFUNE, RDN
Every 30 seconds, someone in the US dies from heart disease. The emotional cost is massive. The financial cost, immense – greater than $252 billion a year. It’s crucial that you monitor your heart health with your PCP. It’s also essential that you
Test
Test
Goals
<200
<100
choose nutritious foods to support heart health permanently.
Heart health is evaluated by checking your lipids, meaning total cholesterol, LDL (the bad cholesterol) and HDL (the good cholesterol). Goals for these tests are:
>40 for men, >50 for women
Total Cholesterol and LDL go up or down based upon the type of fat you eat and how much. HDL goes up or down mostly based upon exercise and choosing soluble fiber foods. Promote heart health with these recommendations:
1. Eat red meat only once a week.
2. Fish is rich in Omega 3’s; have it 3 days a week. Salmon, mackerel, haddock, white albacore tuna, anchovies and sardines are the best ones.
3. Choose white meat (no skin) chicken and turkey as well as ground chicken/turkey breast.
4. Keep whole eggs to 3/week.
5. Have at least one meatless meal weekly such as lentils, nut butter, tofu, & veggie-burgers.
6. Bake, boil, grill, poach, steam, broil, roast, air-fry, sauté, and stir-fry; just no deep frying.
7. Have ¼ cup of dry roasted nuts or seeds daily.
8. Pour yourself some red wine. For Men, keep to two 4- 6 oz. glasses a day and one glass for Women.
9. Pick oils such as olive, soybean, safflower, sesame and peanut oils which are abundant in heart healthy fat.
10. Opt for low-fat dairy over full fat.
11. Have 2 tbsp ground flaxseeds OR chia seeds (pre-soaked in a liquid for at least 20-30 minutes before using) once a day.
12. Daily have garlic and onion- they contain a naturally existing heart beneficial plant chemical called Allicin; cut them up and let them sit for at least 10 minutes before using.
13. Eat soluble fiber so it can bind with cholesterol in the GI tract, lowering what you absorb. Examples are oats, brown rice, apples, barley, black beans, broccoli, brussel sprouts, carrots, avocado and edamame.
14. Improve artery flexibility with dark green leafy veggies and berries
The bottom line is that keeping your heart strong means regularly making good choices. Start with buying heart nourishing foods. Next, prepare them in a healthful manner. Lastly make sure these foods wind up on your plate consistently. For more information, contact Jennifer for nutrition counseling. Jennifer sees clients for nutrition counseling in-person in Westfield and by phone or video. To make an appointment with Jennifer call (413) 579 – 5450 or email her at jen@jenthedietitian.com
ARTICLE BY MAUREEN SULLIVAN
PHOTOGRAPHY BY WILLOW & GRACE PHOTOGRAPHY
If you’re not a morning person, and you often get up too late to make it out to breakfast before it ends, Crepes Tea House in Southwick has you covered. Breakfast is served from 7 a.m. until 11 p.m. That’s not the best part. What makes Crepes Tea House stand out among restaurants that serve breakfast is not only that it’s never too late for eggs and toast, but that their menu offers so much more than the standard breakfast fare.
When I go out to breakfast, I want to get something I can’t, or wouldn’t, make at home. It must be creative and a bit special. Crepes Teahouse delivers that and more. As you drive along Feeding Hills Road in Southwick, you can’t miss the cheerful, bright orange and red exterior of the restaurant. In summer and fall, matching flowers line the walkway to the front door – it’s as if the sun is rising and welcoming you to the start of your day, whether that’s 7 a.m. or 7 p.m.
Owner Arturas (Art) Ribinskas, who hails from Lithuania, describes the restaurant’s colors as “bold but happy.” The menu taps into his roots by bringing an Eastern European approach to crepes and teas.
Crepes and organic teas – over 100 teas to be exact, are on the menu. “We might be one of the only restaurants in the U.S. that has more than 100 teas,” Art says. That alone is a reason to have breakfast or tea and conversation at Crepes. There is a page on the Crepes website entirely devoted to teas, which you can also order online. There’s coffee, too.
“WE MIGHT BE ONE OF THE ONLY RESTAURANTS IN THE
About breakfast. You can be a traditionalist and get eggs however you like them, an omelet, oatmeal, house-made bagels or pancakes stuffed with fruit or savory ingredients. All pancakes, noted Art, are made from oatmeal, not flour. For the more adventurous, there is Avocado Toast with Tomatoes and Goat Cheese, or with poached egg and beets, or poached egg and salmon. And of course, breakfast crepes, which are filled with eggs, cheese and a choice of meat or vegetables.
Imagine yourself in Europe and try the Chiburekki, an Eastern European turnover filled with seasoned meat and aromatic herbs, or Grenki, Russian-style French Toast, served with an egg on top. Smoothie bowls and smoothies are on the menu, too. Almost everything is made from scratch. There is enough land behind the restaurant to grow grapes, vegetables and mint, says Art, adding that he tries to buy as many ingredients as possible locally.
If you’re up for breakfast, let’s meet at Crepes Tea House in Southwick.
CREPES TEA HOUSE
157 Feeding Hills Rd.
Southwick, MA
413-437-7440
Crepesteahouse.com
OCTOBER 11TH
Deerfield After Dark Ghost Walk: Ghost Stories of Old Deerfield
80 Old Main St , Deerfield, MA | 7:00 PM
Meet at the Visitor Center at Hall Tavern and join us for a spooky walk through the village to hear ghost stories from Deerfield. Your evening will start with a few eerie tales inside our old tavern and then you will head out with a ghostly guide who will take you to reportedly haunted locations in the village.
OCTOBER 12TH
Stanley Park, Westfield | 10:00 AM
Fairies are returning to Stanley Park this fall! This two-day event, Whimsical Fairy Walk, is taking place October 12th &13th from 10am4pm. This will be a magical experience as you journey through our Woodland Wildflower Garden, which will be sprinkled with fairy houses leading you to our Enchanted Oak Tree.
OCTOBER 19TH
Boys & Girls Club of Westfield - 28 W.Silver St. Westfield | 11:00 AM
HIGHLIGHTS: Pumpkin Carving and Decorating - Trunk or Treating - All day performances - Big Rig Rally - Craft, Local vendors & Sponsors - Kids activities such as face painting -Food Trucks AND MUCH MORE! If you would like more information about becoming a Vendor, please visit: https://www.westfieldonweekends.com/center/vendors
OCTOBER 19TH
Galaxy Counsil Car Show
255 Padgette St. Chicopee - Westover Metropolitan Airport | 9:00 AM
We are honored to be hosting a Galaxy Council Car Show! Save the date and come out to show your support to the men and women of Westover Air Reserve Base!
OCTOBER 20TH
Cigars 4 Soldiers
149 Exchange St. Chicopee, MA | 2:00 PM
Join us for a fantastic event at the Portuguese American Club Inc.! Cigars 4 Soldiers is an exciting in-person gathering where cigar enthusiasts and non-cigar enthusiasts come together to show their support for our brave soldiers and their families. You'll have the opportunity to enjoy a couple of free cigars, indoor/outdoor seating, live music, cash bar, and steak dinner.
OCTOBER 30TH
Hocus Pocus Movie Night & Witch Hat Decorating
285 College Hwy. Southampton, MA - The Mossy Apothecary | 6:30 PM
Together we’ll celebrate the season by watching Halloween classic, Hocus Pocus, + decorating adult sized cloth witch hats with bountiful earthy materials like dried flowers, crystals, moss + more!
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
