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BILL TAIBE DOES IT AGAIN W E LC O M E TO W EST P O RT, H I 'A M B A + M O R E D E LI C I O U S D I S H ES I N O U R A N N UA L F O O D I S S U E

O C TO B E R 2 02 6

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Let our award-winning team give your financial planning a second look! www.saugatuck-financial.com | 203-221-5275 Justin Charise uses Saugatuck Financial as a marketing name for doing business as a representative of Northwestern Mutual. Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) (life and disability insurance, annuities, and life insurance with long-term care benefits) and its subsidiaries. Justin Charise provides investment advisory services as an Advisor of Northwestern Mutual Wealth Management Company®(NMWMC), Milwaukee, WI, a subsidiary of NM and federal savings bank. Justin Charise provides investment brokerage services as a Registered Representative of Northwestern Mutual Investment Services, LLC (NMIS), a subsidiary of NM, registered investment adviser, broker-dealer and member FINRA and SIPC. Justin Charise is an Insurance Agent of NM. Northwestern Mutual Private Client Group is a select group of Northwestern Mutual advisors and representatives. Saugatuck Financial and Northwestern Mutual Private Client Group are not registered investment advisers, broker-dealers, insurance agencies, federal savings banks or other legal entities. Forbes Top and Best-In-State Top Financial Security Professionals and Best-in-State Wealth Advisors research and ranking provided by SHOOK Research, LLC. Northwestern Mutual and its advisors do not pay for placement on 3rd party rating lists, but do pay marketing fees to these organizations to promote the rating(s). Rankings and recognitions are no guarantee of future investment success. Westport Lifestyle Magazine Readers Choice Award for Best Financial Advisor (2021, 2022) is based on online voting, September & October each year. No compensation is provided for eligibility.

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LIFESTYLE LETTER

A Taste of October

October 2026 PUBLISHER

October has always been one of my favorite issues to put together. Food has a way of creating community, and here in Fairfield County, we are incredibly lucky to have so many talented chefs, restaurateurs and creators constantly giving us something new to try. This month, we have an amazing lineup, starting with our cover story featuring Chef Bill Taibe, a name that has become synonymous with some of our area's most memorable restaurants. This fall, he's bringing something entirely new to Westport with hi'Amba, an Eastern Mediterraneaninspired restaurant, bakery, and market opening on Jesup Road. We can't wait to welcome his newest concept to town. Bill isn't the only familiar face with something new up his sleeve. Dimitri Pantzos recently added to his already thriving collection of local restaurants with Sweet Lyfe, bringing healthy Greek frozen yogurt to the community, and inspiring us all about what you can accomplish when you're doing what you love. And while we're talking sweets, we introduce you to Candy Riot, a Connecticutborn candy company making candy fun again with globally sourced sweets, artificial-dye-free selections, and its very Instagram-worthy Riot Cart. Speaking of Instagram, I'm especially excited to welcome back Madison Vitale. You may remember Madison from a previous October cover, or more likely, you know her as one of the four sisters behind @sistersnacking. This month, she's back in our pages to debut a new Snack of the Month column, giving us one more reason to look forward to every issue. We continue with more people who know a thing or two about good food. We catch up with Dan Reardon, the food lover (and former model), behind DRs. Orders while Robin Selden of Marcia Selden Catering shares The Choreography of a Celebration, giving us a peek at everything that goes into making an event feel effortless. Greenwich-based food and lifestyle writer Rebekah Lowin, who has earned a reputation as the "Jewish Martha Stewart," brings even more inspiration to the issue. We also make a little room between bites for actor, comedian and author Murray Hill, who visits The Westport Library on October 17 to discuss his new memoir. This issue is really a celebration of what I love most about food. It's discovering a new favorite, gathering around a table, supporting the people creating exciting things in our community and, of course, eating really well along the way. I hope you're hungry! M A R I SA M AC L E A N , P U B L I S H E R @WESTPORTLIFESTYLE

Marisa MacLean | marisa.maclean@citylifestyle.com E D I TO R

Sara Gaynes Levy | sara.gayneslevy@citylifestyle.com CONTRIBUTING WRITERS

Robin Selden, Madison Vitale, Marisa MacLean C O N T R I B U T I N G P H OTO G R AP H E R S

Connor Stehr, Bevy Rutledge, Daniel Colvin Photography, Johnny Miller

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Rhiannon Coffman QUALITY CONTROL SPECIALIST Megan Cagle

Learn how to start your own publication at citylifestyle.com//franchise. 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 area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

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.

CELEBRATING 13 YEARS OF HELPING OUR PATIENTS LOOK AND FEEL THEIR BEST!

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

40 Featured

40 52 58

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Saying Hi to hi'Amba

Bill Taibe's newest restaurant concept is all about community.

The Choreography of a Celebration

Lifestyle Letter

City Scene

Business Monthly

Happy Hour FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Robin Selden shares the secrets behind her magical events.

Must See FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Living Joyfully with Rebekah Lowin

Eat Right FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Inspired By LIFE + CULTURE

Travel Journal TRAVEL

Party Planning FOOD + BEVERAGE

Events

Local’s Choice FOOD + BEVERAGE

Cookbook author Rebekah Lowin on her upcoming visit to Westport.

On the Cover Chef and restaurateur Bill Taibe, shot in Denver by Connor Stehr. Photography: Connor Stehr

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C I T Y SC E N E

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15: Adrienne Fleming, Sarah Sadie Newett, Sara Gaynes Levy, Kira Greenfield, Tara Rose Schreiber, and Megan Schinella. 16: The Hearts in Harmony Foundation is a Westport-based nonprofit supporting Long QT Syndrome research. 17: Adrienne Fleming at the fitness event benefiting the Hearts in Harmony Foundation. 18: The class was co-taught by Sarah Sadie Newett and Adrienne Fleming. 19: Adrienne Fleming, Kira Greenfield, the co-founder of the Hearts in Harmony Foundation, and Sarah Sadie Newett. 20: Sarah Sadie Newett teaching at the event. 21: After-class bites were served at The Blondinit.

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C I T Y SC E N E

OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Westport-Based Author Caroline C. Barney Has a New Book Westport-based author (and Westport Lifestyle contributor) Caroline C. Barney has a new book out this month: CONNECTED: From Stuck to Thriving in the Middle of the Chaos. "In a time when we are becoming increasingly disconnected, lonely, and stuck, CONNECTED is an invitation to build a thriving life you love by becoming connected to what matters most. The book, $27.99, is available in October at carolinebarney.com

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New House of Yes Flavor Debuts House of Yes, the Westport-based snack bar brand that makes protein-filled, fiber-rich, lower-sugar bars kids and adults both love, has a new flavor in the house: chocolate brownie. Follow @eathouseofyes for more. You can try their latest creation at local spots like GG & Joe or The Organic Market, or by ordering from houseofyesfoods.com Photography By Bevy Rutledge

CONTINUED >

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COMPASSIONATE CARE MEETS REAL CHANGE

Tina Knowles to Speak at Pink Aid Gala Westport-based Pink Aid, the nonprofit dedicated to helping underserved breast cancer patients survive treatment, welcomes Tina Knowles as the featured guest speaker at Pink Royale, their National Annual Gala on Thursday, October 8th. Tina will speak at the annual fashion show honoring Breast Cancer Warriors, held at Mitchells, 670 Post Road E. Tickets, at pinkaid.org Photography by Alison Edell, of the Pink Aid Founders in 2024

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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

H AP PY H OU R | FO O D + BE VE RAGE

ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.

The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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THE GOOD

Lyfe

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

THE STORY OF HOW DIMITRI PANTZOS BUILT A TRIO OF BELOVED WESTPORT EATERIES.

ARTICLE BY SARA GAYNES LEVY PHOTOGRAPHY BY BEVY RUTLEDGE

There’s a (probably unfair) stereotype that members of Gen Z don’t want to work hard. That’s certainly not the case for 29-year-old Dimitri Pantzos, owner of Pizza Lyfe, Lyfe Cafe, and Sweet Lyfe in Westport. He’s been working in the restaurant industry since, essentially, he was born. His family owned Fairfield’s Quattro Pazzi, had a diner, operated the food service on one of Norwalk’s golf courses, and expanded Quattro Pazzi to Stamford all before he finished elementary school. “I spent every day after school at one of our restaurants,” he tells Westport Lifestyle. “I was scrubbing mussels at 10 years old.” His family, he says, always encouraged him to explore a career outside the restaurant world, but he was hooked: by his junior year of high school he was working at Rebeccas in Greenwich. “I just wanted to be in the kitchen and learn,” he says. “I loved making customers happy, creating experiences, seeing them enjoy what you put together. I loved everything about it.” In 2015—mere months after he graduated from high school—Dimitri and his aunt Kathy opened Organika in Southport. The vegan eatery was an immediate success, and less than a year later, a second Organika launched in New Canaan—and this time Dimitri, just 19, opened it by himself. A location in Ridgefield soon followed. “I loved what I did,” he recalls. “It was a great, wild ride, but it was also a very expensive concept to run.” When a buyer wanted the New Canaan and Ridgefield locations, Dimitri sold them and left the customer-facing world to work for a consumer packaged goods company called Violife, known for their vegan cheese alternatives. Then he got a phone call from his uncle Gino. The space where Pizza Lyfe now sits had become available. Did Dimitri want to open a pizzeria? CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

“I was enjoying the corporate thing, but my uncle convinced me to come see the space. I loved the building. I love the area.” He was drawn back to the restaurant world before he knew it. “I was like ‘alright, let’s do it.’” The uncle-nephew duo signed the lease, but unfortunately, shortly after, Gino was diagnosed with multiple myeloma, an aggressive, rare type of bone marrow cancer. Gino has been a remarkable fighter. “That’s where the name Pizza Lyfe came about,” says Dimitri. “A fresh start at life.” Pizza Lyfe officially opened in December of 2022, and even in Westport’s crowded pizza scene, made a name for itself thanks to Dimitri’s sourdough, whole-grain infused crust. (The pizza has won Westport Lifestyle’s Readers’ Choice “Best Pizza” for the last 3 years.) Another Pizza Lyfe in Milford soon followed. Dimitri found the Westport diners to be particularly warm and familial, so when the cafe across the street from Pizza Lyfe became available about a year later, he saw another opportunity to cater to his clientele–and himself. “I love really strong cold brew, and I wanted a good bacon, egg, and cheese,” he says. “That was the concept for Lyfe Cafe.”

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

Like everything he does, Dimitri threw himself in whole-cloth, learning how to make croissants, sourcing free-range eggs and great bacon, and getting “everything perfect.” Lyfe Cafe filled another niche in the Westport dining scene and was another hit, thanks in no small part to Dimitri’s willingness to adapt the menu based on customer requests. “People said they wanted a salmon bowl, so now we have a salmon bowl there. I saw the dot cakes [were trending earlier this year], so we put them out and were selling 100-200 of them a day. At the end of the day, I’m here for the customers, so if someone says they want something, I’ll find a way to incorporate it.” If the viral dot cakes weren’t proof enough that Dimitri is plugged into the desires of social-media-forward diners, take a look at his newest spot: the Greek-style froyo and candy shop Sweet Lyfe. Upscale frozen yogurt places have been popping up all over N.Y.C., boasting hours-long lines and Instagrammable concoctions, but Dimitri didn’t want to open something derivative: if he was going to make frozen yogurt, he was going to make it right. Sweet Lyfe

Pizzas from Pizza Lyfe. Photo by Stephanie Webster.

makes all their own bases in-house, and Dimitri even got a pasteurization machine (which required a license from the state) in order to make sure the yogurt could be authentically Greek. In the midst of opening three restaurants in less than five years, Dimitri is also the proud dad to his 17-month old son. “I couldn’t do this without my wife. There are long stretches where I don’t see my son. It’s not easy, but it’s the sacrifice I have to make right now, striving to do these restaurants well.” It’s certainly been worth it: “I have people that say I had Lyfe Cafe for breakfast, Pizza Lyfe for dinner, and Sweet Lyfe for dessert. That’s a special feeling,” he says. “I love food. I love creating experiences and good environments for people.” Dimitri at Pizza Lyfe. Photo by Stephanie Webster.

Pizza Lyfe is located at 833 Post Rd. E, and Sweet Lyfe is next door. Lyfe Cafe is across the street at 793 Post Rd. E.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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LET'S STA RT A R IOT Lana and Jessica. Photo by Jenaé Weinbrenner.

Meet the Fairf ield Count y friends who thought candy needed a shakeup.

ARTICLE BY SARA GAYNES LEVY

NOW OP E N | FO O D + BEVE RAGE

When Stamford-based Jessica Gomberg Cohen and New Canaan-based Lana Powers met through their children’s preschool, the last thing on their minds was candy. “We were always seeing each other in the same workout classes, talking about what we’re feeding our families and looking for cleaner

Photo by Jenaé Weinbrenner.

“We are so grateful for how the community has shown up,” Jessica says. ingredients,” Lana tells Westport Lifestyle. The two bonded over their commitment to feeding their kids better-for-you foods and avoiding artificial dyes. So when the Swedish candy boom hit the U.S., the artificial-dye-free sweets sparked inspiration. Lana had just sold her public relations company, Powers PR, and wanted to take her brand-building knowledge to a new challenge. Jessica, a real estate agent, was ready to dive in with her friend. In July, they launched Candy Riot, a modern candy brand bringing a highly curated selection of artificial-dye-free Swedish sweets to events, celebrations, and everyday gifting (with e-commerce coming soon!) across Fairfield County and beyond. From its interactive Riot Cart to curated candy tables, trays, and signature bags, Candy Riot is creating an elevated new way to experience candy.

The name comes from the idea that this is not your traditional candy experience. This is a rebellion from not just artificially dyed treats: “Candy Riot” captures the spirit of the brand: playful, bold and just rebellious enough—think an unexpected edge balanced by an elevated aesthetic that feels at home anywhere from a backyard birthday to a black-tie affair. “Everything I learned while building Powers PR is now transferring over to Candy Riot,” says Lana. One of their genius PR-ified touches is that they deliberately left the body of the Candy Riot cart blank, so they can create custom signage for brands, weddings, bar mitzvahs—anything, really—that can wrap around it. They can also make custom candy bags and curate the color scheme or candy shapes to provide an ultra-personalized favor that guests will definitely remember. Even though Candy Riot CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

Jessica and Lana. Photo by Jenaé Weinbrenner.

is new, Jessica says that Fairfield County embraced the concept quickly. “We are so grateful for how the community has shown up,” she says. “We feel tremendous support from local stores, which was really important to us, because we want to be there to support them, too.” One of the best things about the Candy Riot, say Lana and Jessica, is that there’s so much in-person connection—it’s not a behind-the-computer-screen online storefront, it’s about being together at parties and events. “We wanted to build something that felt personal,” Lana says. “You rarely see one brand at events nowadays—brands want to align with other likeminded brands. We are really happy to be able to do that.” (Just in their first month, Candy Riot appeared at a collaboration event with Westport-based The Haus of Mahj and gifted sweets to a fundraiser for the local nonprofit Hearts In Harmony Foundation.) If you book the Candy Riot cart for an event, you can expect that personalized touch in all the planning. They offer scoop-your-own bags with 12 candy varieties, each labeled with the country of origin, any possible allergens, and a description of the taste and texture. They also offer specialty gifting for hostess gifts or party favors without the full cart experience. Everything is filled with the kind of thoughtful details only a PR pro would think of. “I was really scared to build a second business,” admits Lana. “But seeing everyone’s reactions and support makes it so worthwhile. I really feel like this is what I was meant to do as my second act.” To reach out, follow @wearecandyriot on Instagram.

Jessica, left, with her husband and kids, and Lana, right, with her husband and kids. Photo by Bevy Rutledge.

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SNACK OF THE MONTH ARTICLE BY MADISON VITALE Madison Vitale, one of the eponymous sisters behind the food-review social media brand @sistersnacking, recently moved to Fairfield County. (A Connecticut native, she and her sisters were on the cover of our 2024 Food Issue.) She’s been tasting and trying restaurants and cafés all over the area ever since. In this new column for Westport Lifestyle, Madison will be sharing a small bite she’s been loving lately. For more of Madison’s Fairfield County recommendations, follow her on Instagram @madi.snacks or on TikTok @madi_snacks. Milk might not sound like a snack, but I have been using the farm-fresh milks from Shaggy Coos in my matcha lattes (what I

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affectionately refer to as Madi’s Matcha Corner) for a few months now, and they absolutely count to me. I like to use both the maple milk and the Creamline whole milk (they have converted me into a whole milk girl!) in my latte, along with my ceremonial-grade matcha powder, some ground cinnamon, a splash of Crown maple syrup, and a sprinkle of Maldon sea salt. It is, honestly, filling because the milk is so rich and creamy. The Shaggy Coos farm store in Easton is all on the honor system, so you go in and check out your items yourself, and you can also visit the animals when you stop by. It’s worth the trip! Shaggy Coos Farm Store, 53 Center Rd., Easton, shaggycoos.farm

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T O H I'A M B A BILL TAIBE'S NEWEST RESTAURANT CONCEPT IS ALL ABOUT COMMUNITY. ARTICLE BY SARA GAYNES LEVY | PHOTOGRAPHY BY CONNOR STEHR

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It’s been seven years since the last time restaurateur Bill Taibe opened a new restaurant in Westport. But that era is over: Bill’s latest concept, hi’Amba, a Mediterranean-inspired bakery/café/ restaurant, will start welcoming diners early this fall. Of course, it’s not that Bill needed to open a new eatery—since splitting off from The Whelk and the former Don Memo last year, he’s been kept plenty busy between Westport’s Kawa Ni, Norwalk’s The Norwalk Art Space Café, and the Denver location of Kawa Ni—but when the space that formerly housed Basso became available, he couldn’t turn down the opportunity. CONTINUED >

“This is really how I cook when I’m at home. Being really particular about quality, and being careful not to overcomplicate and manipulate that quality.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

“The thing I really loved about this building was that mezzanine level,” says Bill. The space's unique layout had actually been on his radar for years. “I wanted to do something a little broader than a restaurant," he says, "with more expansiveness, that would invite an all-day community. More like what I saw at the Art Space.” The split-level layout gave Bill a vision: a counter-service, a breakfast-and-lunch hangout zone downstairs, with great coffee, baked goods, sandwiches, salads, and a grab-and-go market, with a full-service

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area upstairs. “It’s very different than anything I’ve ever done,” Bill says. “But I just could not pass on the opportunity to push and challenge myself. It’s kinda fun.” And fun is exactly what Bill and his team (general manager Branden Hahn, executive chef Karen Nicolas, pastry chef Michael Finehirsh, and collaborator Jason Epstein) want hi’Amba to be. In fact, the “hi” in the name, Bill says, comes from a piece of scientific trivia that people naturally smile when they say the word “hi.” (And yes, he does tell me this with a smile on his face.)

Amba, meanwhile, is a traditional fermented mango condiment, infused with fenugreek and turmeric, found throughout Middle Eastern cuisines. “It tastes a little bit like yellow mustard, but more interesting,” Bill says. Amba has a second significance, too: it also means “goddess” or “mother” in Sanskrit. “We're creating this cafe that is going to be open all day, and focused on taking care of the community. What does a mother do? What does a goddess do? I like the idea that we’re here to take care,” he says. “I'm super excited to

“What I love about this region is they use the simplest ingredients, but with the spices, and the vibrance, and the warmth, it’s transformative.”

create something where folks can get that really high-quality experience they expect from a place like Kawa Ni to start their day.” One key area where that ethos shows up is in the ingredient sourcing. While Mediterranean and Middle Eastern food, by and large, focuses on fresh, wholesome ingredients, Bill’s team is making simple, excellent quality a hallmark of hi’Amba. “What I love about this region of the world is they use the simplest ingredients, but with the spices, and the vibrance, and the warmth, it can transform a carrot into the most delicious thing,” says Bill. “In learning this cuisine, we’ve gotten so excited about vegetable preparation, using the Westport Farmer’s Market for sourcing when we can.” You’ll also find sweet and savory laminated pastries, incredible homemade man’oushe flatbreads, Ilse coffee, egg dishes, and much more. The grab-and-go area will have hummus and dips to go, and there will be a market of

curated items highlighting ingredients the hi’Amba team loves to cook with themselves. “This is really how I cook when I’m at home. Being really particular about quality, and being careful not to overcomplicate and manipulate that quality.” Ultimately, Bill knows what Westport diners are looking for in an establishment—and he knows how badly a place like hi’Amba has been needed, particularly after spending a few years focused on Kawa Ni’s Denver outpost. “When you step outside this community for a bit, it makes you realize how amazing this place is,” Bill says. “The concept has deliberately been left kind of open, so we can figure out what people really want. What I want is for hi’Amba to make Westport more well-rounded, and enhance this incredible community.” hi’Amba is located at 33 Jesup Rd. For more information, follow @hiambawestport

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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JUST What the Doctor ORDERED Photo by Alex Torres.

ARTICLE BY SARA GAYNES LEVY PHOTOGRAPHY BY DAN REARDON/ALEX TORRES

Good food has been a part of Dan Reardon’s life for as long as he can remember. Growing up in the Chicago suburbs, he logged after-school and weekend hours working at a speciality foods market owned by his aunt. Days were spent watching Martha Stewart, Rachael Ray, and Ina Garten cook on TV, and nights were spent gathered around the kitchen table for his Italian mom’s homemade meals. In college, he interned for a large Chicagobased restaurant group, returning to manage one of their eateries after graduation. He worked there for seven years, handling marketing for some of the biggest restaurants in Chicago. “It was a wonderful experience that kind of set me up for everything that’s followed,” Dan tells Westport Lifestyle. But back then, there was no way anyone could have guessed the “everything” that has followed. In 2019, he moved to New York City to further his modeling career. (He’d been discovered while working at one of his restaurants in Chicago.) Still, he always had a side job in hospitality, whether that was working at Lilia in Brooklyn or in marketing for a public relations company focused on packaged foods. When COVID hit, modeling and hospitality temporarily froze, and Dan went back to the Chicago area to spend some time with his parents. While there, he found he had the time and space to reconnect with his passion for cooking. “That was when I really fell in love with making a dish from start to finish: creating the recipe, shooting it and learning the art of food photography, and sharing it on social media,” he says. Thanks to his experience in marketing and PR (not to mention those model good looks), the posts started taking off. He christened his account DRs. Orders, as a play on his initials.

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

Photo by Alex Torres.

In 2021, he was back in N.Y.C. for a modeling job when he met another Dan R., Dan Raymond, while walking along the Hudson River. The two immediately hit it off after discovering they had more than just their names in common—they’re both from large IrishCatholic families, they’re both one of five kids, they both have sisters named Meghan, they both have a parent who is a twin, and their parents got married in the same year. They started dating, and about a year later, Raymond, who is originally from New Canaan, told Reardon he wanted to buy a house back CONTINUED >

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where he grew up. “I knew nothing about Connecticut,” Reardon says. But he took the leap and moved to CT with Raymond. “We started having parties at the house where I would do all the cooking, and all the baking, and I just loved it. It became something I was proud of.” By Christmas of 2022, he was ready to share more than just posts and pictures: DRs. Orders became DRs. Orders Baking Co, and Reardon started selling three of his cookie flavors—ginger molasses, chocolate chip, and kitchen sink. The first spot to sell them was the Adirondack Store & Gallery in New Canaan, and then spots in N.Y.C., as well as direct from his website, drsordersbakingco.com. The offerings have expanded to include gift boxes, cakes, brownies, merch, and even dog treats, with fans of the brand including Bethenny Frankel, Ina Garten, and Shannon Storms Beador. And then another turn happened: last summer, Dan posted a TikTok picking up takeout from Ching’s Table, and, in the video, declared he believed it to be the best Chinese food in the U.S. The clip went viral, and the last piece fell into place: DRs. Orders isn’t just a small-batch bakery, or a recipe hub. It’s also a place to share gems from the Fairfield County dining scene (and beyond). “It just

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

clicked,” says Dan. “I was already going to all of these restaurants, and I have the experience to back up what I think good food is. It felt organic to me. It feels like this is what I’ve been waiting to do for 17 years.” A viral food review, especially in a small-knit community like those in Fairfield County, has a measurable impact on local businesses in a way that’s been incredibly rewarding for Dan. This summer he posted a clip of the chicken Caesar wrap at Walter Stewart’s Market in New Canaan, and the next day the Chamber of Commerce called to tell him that the sandwich shop sold 80 wraps in just the next 24 hours. “There’s influence there, and they deserve that, because their product is so good. I’m a firm believer in supporting local businesses.” DRs. Orders has blossomed into a true hub for all of Dan’s interests. Earlier this year, Massimo Tullio, owner of The Whelk and Massi Co, reached out to see whether Dan might be interested in creating a few collaboration menu items. “It could have been hosting a happy hour or something, but they said ‘you cook a lot, and we love your recipes and reviews. We want to do something where people can come try your food.’ It was so fun.” The menu items, which included bistecca alla Fiorentina; spaghetti alla

Dan chatting with guests at a dinner celebrating his menu collaboration with Massi Co/The Whelk. Photo by Alex Torres.

Nerano with zucchini, clams, shrimp, and fresh herbs; tuna crudo with watermelon, plum ponzu, black sesame, and microgreens; and branzino with quinoa salad and tahini dressing, reflected Dan and Massimo’s Italian heritages and the emphasis on fresh, local ingredients that Massi Co and The Whelk are known for. “I sent them a list of things I grew up eating, or make a lot, like the Nerano-style pasta, which is so classic,” he says. “Then Zach [Hinman, the executive chef at Massi Co and The Whelk] and I went to the Farmer’s Market and looked at ingredients. I learned what he likes to use, and we tweaked things.” Proceeds from the sale of each of Dan’s dishes benefited Westport-based nonprofit Homes With Hope. “To see people having a great time and enjoying the dishes was just amazing.” As DRs. Orders keeps growing, Dan hopes there will be many more opportunities for Westporters—and folks all over Fairfield County—to try his food in the future. “This is home now,” he says. “I love this community, and I love being a part of it.” To learn more, follow @drs_ordersbakingco or visit drsordersbakingco.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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ARTICLE BY ROBIN SELDEN PHOTOGRAPHY BY DANIEL COLVIN PHOTOGRAPHY Perfectly timed movements transform a party into an unforgettable performance, often without guests ever realizing what’s happening behind the scenes. There is a moment before every great party begins when the room is perfectly still. The glasses gleam. The flowers are flawless. The candles are waiting to be lit. In the kitchen, final garnishes are being placed, and trays are lining up just beyond view. Then, almost as if someone whispers, “Places, everyone!” the doors open and the culinary dance begins, awakening the senses and leaving guests yearning for what’s next. A spectacular event has a rhythm all its own. Part Broadway show, part fashion show, part Michelin-star restaurant experience, part beautifully controlled chaos, it is a performance happening in real time, with guests right in the middle as each act unfolds. A waiter glides by with a tray of hors d’oeuvres almost too beautiful to eat. Behind the bar, ice rattles as cocktails are shaken, poured, and garnished to perfection. At the raw bar, an oyster shucker cracks, twists, and slides each oyster onto crushed ice. And then comes the roaming caviar, an irresistible little luxury making its way through the crowd, tempting guests with just one more decadent bite. In the kitchen, chefs fire, plate, garnish, and send the deliciousness out the door. Everyone has a part, and everyone knows their cue. Guests hear the shake of a cocktail shaker and suddenly want whatever is being poured. They gather around the Omakase station as the sushi is rolled to order. A tray floats past, and heads turn: Wait. What was that? I need one. That is the sweet spot. When it is done beautifully, guests never see the work. They simply feel the energy. That energy is what makes a party come alive, and it is hospitality at its finest.

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Jeffrey Selden at an MSC event.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

The best events don’t reveal themselves all at once. They unfold like acts in a show. A cocktail appears. A tiny bite follows. The raw bar comes alive. A chef finishes something tableside. Dinner makes its entrance. Champagne is poured. Plates move through the room in a perfectly timed procession. And just when everyone thinks they’ve seen it all, dessert arrives with an entirely new personality. But the final curtain still hasn’t happened. Suddenly, the room transforms again. What was once a stunning, elegant palette becomes a full-on laser dance show. The lights shift. The music builds. The beats increase, literally and figuratively, as heart rates rise and the dance floor comes alive. Shoes come off. Hands go up. Guests are laughing and dancing, not quite ready to admit the night might actually have to end. The after-party becomes its own delicious encore with late-night energy and more food and drinks to complement it all. Great hospitality keeps you curious. It creates an appetite not only for food, but for what happens next. And behind all that effortless magic are countless hands. Hands chopping, stirring, and garnishing. Hands carrying trays and pouring wine. Hands shucking, shaking cocktails, and striking a match to a candle. A captain quietly gives a cue. A server replaces a fork. A chef wipes the edge of a plate seconds before it leaves the kitchen. Someone notices what a guest needs before they ever have to ask, anticipating their every need before they even know they had it. Individually, these moments are almost invisible. Together, they create the show. That may be the greatest trick of a beautifully produced event: the enormous amount of work

EAT R IGH T | FO O D + BEVE RAGE

required to make everything feel completely effortless. Guests don’t need to know what is happening backstage. They only need to feel swept up in the experience. Cared for. Delighted. Surprised. And always hungry for the next act. Because when hospitality is at its very best, a party isn’t something you simply attend. It’s a show you get to taste and a delicious memory you’ll never forget. Cheers to the clients who trust us to dream, the MSC team, and our “friendors” who work tirelessly to bring the magic to life, and to loving every delicious moment of what we get to do! OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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ARTICLE BY SARA GAYNES LEVY PHOTOGRAPHY BY JOHNNY MILLER

Greenwich-based food and lifestyle writer Rebekah Lowin has earned a reputation as the “Jewish Martha Stewart.” This rep is based on some pretty legit credentials: in addition to her blog, rebekahlowin.com, and her well-followed Instagram account (@rebekahlowin, 42K+ followers), she worked at Martha Stewart Living and has been featured by HGTV, Good Housekeeping, Forbes, and many more. She celebrates her moniker—and everything that comes with it—in her new book, A Year of Jewish Joy (September 8, HarperCollins Publishers). Rebekah will be in Westport on October 23 to discuss her book and share some of her Jewish-hostess-with-the-mostess tips. (You can also get a sneak peek at some of her delicious recipes on page 62, with her recipe for Hawaij-Spiced Apple Galette with Salted Honey.) Ahead of her visit, Westport Lifestyle sat down with Rebekah to talk about her roots, her inspirations, and her love of Westport.

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Ombré apples and honey.

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

Rebekah Lowin. Photo by Theresa Balderas.

"THE MOST FUN PART OF BEING SO NICHE IS THAT THERE'S NOT REALLY ANYBODY ELSE WHO HAS CREATED IDEAS FOR THESE HOLIDAYS." I NSP IR E D BY | FO O D + BE VE RAGE

Rebekah's challah.

Westport Lifestyle: Tell us about your background. Are you from Connecticut originally? Rebekah Lowin: Yes, I grew up in Greenwich! My mom [an actress] was so creative, and we didn’t have much of a Jewish community nearby, so there was always a sense, to me, that Jewish life is something you do in your home. It was really important to set the table beautifully because, for us, that was the center of Jewish life. And I think one of the reasons I feel so free to be creative, and do things my own way, and put my own spin on things, is because my parents did. I wrote this book that you might think is about building community—and it would be wonderful if community comes about because of it— but to me, it’s about creativity within your own home. Even if you do all this just for your immediate family, that’s beautiful. WL: How did you get into cooking and creating? RL: I always had the creativity gene. I was a singer for a long time, like my grandmother, who was an operatic soprano. But my first internship was at the Good Housekeeping Research Institute, testing waffle makers and food processors. It was

so fun. From there, I applied to Martha [Stewart Living], and got the job. When I was at Martha, I would have thoughts [while working on shoots] like: oh, this would be cool to do for Hanukkah. When it comes to cooking, I follow recipes very well. I am very much self-taught. I'm a meticulous person, and I think I bring that into cooking and baking. So it just naturally came together. The most fun part of being so niche is that there's not really anybody else who has created ideas for these holidays, so it is such a fun place to play. WL:I know you’ll be in town promoting the book soon, which is so exciting, because I heard you love Westport! RL: I do! I’m obsessed with Terrain. If I need inspiration, one of my favorite things to do is walk through Terrain. And then I drive home to Greenwich, which does take me like two hours. I also love Casa Me and The Blondinit. I’m just obsessed with Westport. WL: Beyond locally, you’ve done collaborations with huge retailers and major lifestyle brands for Jewish holiday CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

celebrations, but you wrote in the book that along the way you learned that it wasn’t necessarily representation you were craving, but community. What led you to that realization? RL: In the Hanukkah chapter, I talk about how the lack of merchandise in big box stores forces us to shop our own homes, which is not only more economical, but also it gives your space more soul. Like if you're trying to decorate for Hanukkah or Rosh Hashanah, you can add a quilt from your grandmother, or print a family latke recipe and frame it. It’s about each other, and this more beautiful world that is maybe less materialistic and more homespun. WL: What do you hope people take away from the book? RL: [Working on this book helped me] realize that we all have this shared appetite for delight, whimsy, and beauty. It brings me immense, happy joy knowing that I'm going to finally get to take this creative work and hand it to people. I do things that have so much whimsy and fun, but at the end of the day, this is a serious tradition that's worthy of respect. I want to encourage anyone who's like, oh no, I'm not good at this or that: you can do it. You’ve never hosted Shabbat? You can start next week. And if you only do it next week, and you don't do it the week after? Fine! I just hope that my book is an open invitation to try. Rebekah Lowin will appear in conversation with Sara Gaynes Levy on October 23 in Westport. For tickets and more information, visit shalomct.org/jewish-joy This interview has been edited and condensed.

HAWAIJ-SPICED APPLE GALETTE WITH SALTED HONEY GLAZE Hawaij is an irresistible, heady spice blend that has roots in Yemenite Jewish cooking. The fragrant tradition endures in two distinct versions today: There’s a savory hawaij used for soups and stews, and a blend meant for coffee (often called "kafe hawaij" or “hawaij for coffee”). But the wonderful warmth of the latter is equally at home in baked goods. Serves 8 to 10 | Time: 4 hours For the crust • 1 1/4 c. (162g) all-purpose flour • 1 1/2 t. (7g) granulated sugar • 1 t. (3g) hawaij-for-coffee spice blend • 1 1/2 t. (5g) Diamond Crystal kosher salt • 3 1/2 oz. (7 T./100g) unsalted plant-based butter or margarine (stick-style), cubed and well chilled • 3 T. (45mL) ice water For the filling • 2 lb. (910g) tart apples (6 to 7 medium), such as Granny Smith, peeled, cored, and cut into roughly 1/4-inchthick slices (about 6 c.) • 1/3 c. plus 1 T. (80g) granulated sugar • 2 T. (16g) all-purpose flour • 1 1/2 t. (8mL) apple cider vinegar

I NSP IR E D BY | FO O D + BE VE RAGE

Hawaij-Spiced Apple Galette with Salted Honey Glaze.

• 1 T. (9g) hawaij-for-coffee spice blend • 1/2 t. Diamond Crystal kosher salt For assembling the galette • All-purpose flour, as needed • 1 egg, for egg wash • Turbinado sugar, for sprinkling For the glaze and finishing • 1/3 c. (80mL) honey • 1 T. (15g) packed light brown sugar • 1 T. (14g) unsalted plant-based butter or margarine (stick-style) • 1/4 t. Diamond Crystal kosher salt • Flaky sea salt, for finishing 1. Make the crust: In the bowl of a food processor, pulse the flour, granulated sugar, hawaij, and salt. Add the butter and pulse until the mixture resembles peas and lentils. Drizzle in the ice water and pulse just until the dough holds together when pressed between your fingers. Transfer to a clean surface and knead just 2 or 3 times until it comes together. Shape into

Photo by Theresa Balderas.

a 1/2-inch-thick disc, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to 2 days. 2. Make the filling: In a large bowl, toss together the apples, granulated sugar, flour, vinegar, hawaij, and salt. 3. Assemble the galette: Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 14-inch disc about 1 /8 inch thick. (If it cracks as you start, cover with plastic wrap and let rest for 5 minutes before rolling again.) Transfer the dough to the prepared pan by rolling it onto the pin, then unrolling it onto the baking sheet. Mound the apples in the center, leaving a 1-1/2-inch border. Fold the edges up over the filling and refrigerate until firm, at least 30 minutes. Preheat the oven to 375°F. In a small bowl, whisk the egg with 1 tablespoon water. Brush over the crust and sprinkle with Turbinado sugar. Bake until the crust is golden, 50 to 55 minutes, tenting loosely with foil after 30 minutes if the apple edges begin to brown too quickly. 4. Make the glaze: While the galette is still hot, combine the honey, brown sugar, butter, and kosher salt in a small saucepan

over medium heat. Cook, stirring, until smooth and slightly thickened, 1 to 2 minutes. Brush half of the glaze over the apples, then let the galette cool completely, at least 1 hour. Finish with a light sprinkle of flaky sea salt before serving. Slice and serve with the remaining glaze for drizzling (if it firms up, gently reheat on the stovetop to loosen). The dough can be prepared up to 2 days in advance, tightly wrapped, and refrigerated, or frozen for up to 1 month (thaw overnight in the refrigerator). The unbaked galette can be assembled up to 1 day ahead; cover it loosely in plastic wrap, refrigerate on a parchment paper–lined baking sheet, then brush the crust and bake as directed. Leftovers keep at room temperature for 1 day or can be loosely covered and refrigerated for up to 3 days. From A YEAR OF JEWISH JOY: Inspired Recipes, Rituals, and Traditions for Beautiful Celebrations, by Rebekah Lowin, published by Harvest, September 8, 2026. Reprinted courtesy of HarperCollins Publishers. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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Oysters at The Whelk. Photo by Alex Torres.

The local organization is helping restaurants around town become more sustainable, one choice at a time.

Sustainable Westport: Crowning Restaurant Champions 66

T R E N D SE T T E R | FO O D + BE VE RAGE

Massimo Tullio with the "Sustainable Westport Champion" certification outside Massi Co. Kneads mills their own grains on-site. Photo by Meghan Olson.

The restaurant and hospitality industry notoriously creates a lot of waste: from food waste to takeout waste like double-bagged plastic containers and plastic utensils and straws, it can be hard to run a restaurant in a sustainable way. But Sustainable Westport wants to change that. The nonprofit, which helps encourage citizens and businesses in Westport to live more sustainably, has pioneered the Restaurant Champions program to reward local eateries that follow their sustainable food business guidelines. There are four key areas: complying with Westport’s single-use plastic ordinance, sourcing ingredients sustainably, engaging in responsible waste management, and prioritizing energy efficiency. The program is led by Samantha Schwab, a local food photographer with tons of culinary and kitchen experience, who supports owners and staffers as they work to become Restaurant Champions. That support could mean explaining what the single-use plastic ordinance requires and suggesting best practices for implementation , or connecting restaurants with local farms and vendors for ingredients, or offering access to a waste-reduction consultant to help minimize food scraps and trash, or an energy expert to conduct a money-saving energy assessment. “We come up with a customized sustainability plan,” Samantha tells Westport Lifestyle. “A lot of the restaurants in Westport are already doing a good job, but there is room for improvement in communication and staff training,” she says. Things like improved signage for what can be recycled and what can be composted make a big difference. The first group of Restaurant Champions includes some of Westport’s most beloved spots: Kneads, Momu, The Whelk, and Massi Co. (Chef Michelle Greenfield’s Allium Eatery, which, as of press time, was temporarily closed for relocation, was also on the inaugural list.) For owners like Brittany Moreno of Kneads and Momu, joining the program was a no-brainer. They were already milling their grains on-site and donating leftover baked goods to US Food Rescue. “For us at Kneads, sustainable practices have always been important. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

Brittany Moreno with the "Sustainable Westport Champion" certification outside Kneads.

Especially as parents, we feel a responsibility to the next generation. Sustainability isn't just about reducing waste; it's about respecting the people and places that make great food possible. Supporting local farmers, sourcing thoughtfully, and creating food with intention allows us to care for our community today and preserve it for tomorrow,” says Brittany. For Massimo Tullio, owner of The Whelk and Massi Co, sustainability matters from top to bottom. To join the program, they swapped out their plastic to-go lids for paper ones, partnered with CORR (Collective Oyster Recycling & Restoration) to recycle oyster shells for a habitat restoration project, and regularly donate excess food to the Gillespie Center. “We’ve always paid attention to our footprint on this earth,” Massimo explains. “This program was a great way to get the rest of our staff to bring the same principles I have at home into the restaurants. Less waste and more attention to every move we make just makes us better.”

Kneads mills their own grains on-site. Photo by Meghan Olson.

Massimo Tullio, owner of Massi Co and The Whelk, atop a pile of recycled oyster shells. Photo courtesy Massi Co.

“I really appreciate this program, because we can focus on creating change locally,” says Samantha. “Our goal is that Westport can set the stage for other towns to follow, and we can make big changes in this way.” To learn more about Restaurant Champions, visit sustainablewestport.org

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CATCHING Up With… MURRAY HILL THE ACTOR, COMEDIAN, AND AUTHOR VISITS THE WESTPORT LIBRARY ON OCTOBER 17 TO DISCUSS HIS NEW MEMOIR. ARTICLE BY SARA GAYNES LEVY | PHOTOGRAPHY BY DON SPIRO

I NSP IR E D BY | L I FE + C ULT U RE

On October 17, The Westport Library welcomes two alums from the critically-acclaimed HBO series Somebody Somewhere: Murray Hill will discuss his new memoir, Showbiz!: My Life as a Middle-Aged Man, alongside co-star Jeff Hiller. Ahead of his appearance, Murray sat down with Westport Lifestyle to chat about growing up in Connecticut (he’s from Simsbury), his career, his decision to write a memoir, and what fans can expect from the duo’s visit to Westport. WESTPORT LIFESTYLE: YOU’RE FROM CONNECTICUT ORIGINALLY, RIGHT? TELL ME ABOUT COMING BACK HERE FOR THE BOOK TOUR. Murray Hill: Back then, Connecticut was a lot different. Being a New Englander is in my blood, and there were many positives, but it wasn’t always easy growing up there. I’m happy to come back because the most important thing now, from my standpoint, is to connect with people who’ve felt discriminated against and tell them: I survived. I made a whole life for myself, and they can too. WL: THAT’S BEAUTIFUL. YOU KNOW, I READ AN INTERVIEW WITH YOU WHERE YOU SAID YOU’VE ALWAYS HAD A SPIRIT, A CANDLE THAT NEVER WENT OUT. HOW DID YOU KNOW YOU WANTED TO CHANNEL THAT SPIRIT INTO PERFORMING? MH: I didn’t perform growing up. Where I was from, you either played sports or were in the arts, but not both. I talk about this in the book—I went to school one day dressed as Schneider from One Day At a Time, with the mustache painted on, tool belt, and cigarettes rolled up in my t-shirt.

I was embodying a persona and performing it without realizing it. In senior year of high school, I somehow volunteered to host a battle of the bands show and fell in love with the adrenaline, applause, and community! Ever since, my career has been hosting. I fell into it. I started creating my own opportunities to do characters in nightclubs, and it went on from there. WL: WHILE YOU WERE PERFORMING IN N.Y.C., YOU MET BRIDGET EVERETT, WHO EVENTUALLY CALLED YOU UP TO OFFER YOU THE ROLE OF FRED ROCOCO ON SOMEBODY SOMEWHERE. WHAT WAS GETTING THAT CALL LIKE? MH: In showbiz, there is so much rejection. People always told us: ‘You’re too niche. We don’t know what to do with you.’ But when the SBSW writers started working on the script, they based the character of Fred on my relationship with [Bridget]. I didn’t have to audition. She just called me and said, ‘OK, they wrote a character based on you, named Fred, and HBO just agreed to shoot the pilot.’ I couldn’t believe it! There were tears. In this business, you’re always trying to break through. It wasn’t until we were both in our 50s that we cracked that glass ceiling. WL: SO SPEAKING OF BEING IN YOUR 50S, YOUR BOOK IS CALLED SHOWBIZ!: MY LIFE AS A MIDDLE-AGED MAN. HOW DID YOU LAND ON THAT TITLE? MH: The ‘showbiz’ piece of the title is from the fact that showbiz has given me this incredible chosen family, friends, the ability to travel all over the world—it’s given CONTINUED >

As Fred on 'Somebody Somewhere.' Photo courtesy HBO.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

Bridget Everett, Jeff Hiller, and Murray Hill on the set of 'Somebody Somewhere.' Photo courtesy HBO.

me a life on my terms. And then it’s a bit tongue-in-cheek. I say this joke in my act—I’m finally my character’s age now!— that’s SHOWBIZ! WL: WHAT MADE YOU WANT TO WRITE A MEMOIR? MH: I’m not from a generation that shares a lot about their personal experiences. But on Somebody Somewhere, as Fred, I met so many people who told me what a positive role model both Fred and I were. And I thought: Well, they’re just seeing the end result and not the blood, sweat, and tears. I decided that I was going to share my full story of how I got here so people know what is possible, and to never give up. WL: WHAT DO YOU HOPE READERS TAKE AWAY FROM IT? MH: The point of the book is that you can survive. You can find your people. That was such a huge piece of Somebody Somewhere—Sam (Bridget) found her people. My story is a testament to the fact that you can overcome anything and find chosen family. WL: TELL US ABOUT HAVING JEFF COME ALONG TO TALK ABOUT THE BOOK WITH YOU. WHAT WILL THE NIGHT BE LIKE? MH: Jeff and I relate to each other on so many levels, especially comedically, our love of showbiz memoirs and improv. Also, we both have been othered, in different ways, but now we are more empowered about it and have made careers from it! When we’re together, we joke around—it’s like our own comedy show. And there’s a bit of a Tom & Jerry vibe, because he’s 20 feet tall, and I’m around five feet. We go for the laugh, but also both can get real. So [the talk] will be a master class of improv, getting real, and laughing. Throughout my career, and Somebody Somewhere, touring, and doing shows, what brings me the most joy is connecting with an audience and setting the tone for laughter and acceptance. When I do a show–or anywhere I go—I create the environment I wish I grew up in. Murray Hill discusses Showbiz!: My Life as a Middle-Aged Man with Jeff Hiller on Saturday, October 17, at 7 p.m. at The Westport Library. Tickets, $35, include a copy of the book. For more information visit westportlibrary.org , or to purchase the book, visit Murray’s website, mistershowbiz.com or on IG: @MurrayHill This interview has been edited and condensed.

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ARTICLE BY MARISA MACLEAN

The Caribbean Escape I Almost Didn’t Want to Share There are some places you almost want to keep to yourself. Not because they’re too good to share, but because they’re the kind of places you hope never change. Tucked away on a private stretch of coastline just minutes from the colorful capital city of Willemstad, Baoase Curaçao is one of those rare places that exceeds every vacation expectation. From the moment we arrived, it felt different. Quiet. Intimate. Relaxed. The kind of luxury that never feels overdone. Most travelers think of Aruba when planning a Caribbean vacation. But just 70 miles away is Curaçao, an island with the same crystal clear turquoise water and white sand beaches, but a completely different feel. It’s colorful, authentic and refreshingly uncrowded, with charming Dutch architecture, hidden coves, incredible snorkeling and diving, and a culture that still feels genuine. Even better, Curaçao sits outside the hurricane belt, making it a wonderful destination year-round.

T R AV E L J OU R N A L | TRAV E L

One of the coolest parts? We stayed in one of those original villas. Knowing the history made it feel even more special. Our villa quickly became one of my favorite accommodations anywhere in the Caribbean. The indoor and outdoor living spaces flowed seamlessly together, but my favorite feature was stepping right from our terrace into the resort’s beautiful infinity pool. It felt like having our own private sanctuary while still enjoying everything the resort has to offer. What impressed me most, though, wasn’t just how beautiful Baoase Curaçao is. It was how peaceful it felt. The resort was completely full during our stay, yet you would never have guessed it. There were no crowded pools, no waiting for a table and no waking up at sunrise to claim a lounge chair. There were always cabanas available, and the staff happily reserved one for us each morning with towels and everything already set up. It made relaxing feel effortless. CONTINUED >

The Master Villa

What I loved most is that you don’t have to choose between luxury and authenticity. You can spend the morning on a secluded beach, wander the colorful streets of Willemstad in the afternoon, and be back at the resort in time for an incredible dinner overlooking the water. If Aruba is the destination everyone already knows, Curaçao still feels like the Carribean's best kept secret. Hidden behind lush tropical gardens, Baoase Curaçao is one of those rare boutique resorts that feels more like a private estate than a hotel. With just 23 suites, villas and rooms, it never feels busy. That feeling is no accident. Baoase Curaçao began as a private family retreat built by founder Ad van der Valk and his partner, Bibi. What started as their own Master Villa soon grew to include five family villas, surrounding what is now the resort’s signature tropical infinity pool. Over time, that private family oasis evolved into the intimate boutique resort guests enjoy today. And after expanding to just 23 accommodations, it has never lost the warmth and personal feel of a family home. Even the name reflects its beginnings. “Baoase” comes from “Bibi’s and Ad’s Oasis,” a fitting tribute to the family retreat that grew into one of the Caribbean’s most beloved boutique resorts.

Open Air Spa

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

"THERE ARE SOME PLACES YOU ALMOST WANT TO KEEP TO YOURSELF - NOT BECAUSE THEY’RE TOO GOOD TO SHARE, BUT BECAUSE THEY’RE THE KIND OF PLACES YOU HOPE NEVER CHANGE."

T R AV E L J OU R N A L | TRAV E L

One of our favorite surprises was the wildlife that calls Baoase Curaçao home. Iguanas roam freely throughout the lush tropical gardens, and before long we had adopted one as our own, naming him “Iggy.” Spotting him throughout our stay quickly became one of our favorite parts of each day and added even more charm to an already unforgettable place. That feeling carried throughout the entire stay. The service was warm, genuine and incredibly thoughtful. Before long, the staff knew our names, remembered our favorite drinks and somehow always seemed to be one step ahead without ever being intrusive. One of my favorite afternoons was spent at Baoase Curaçao’s open-air spa. Surrounded by lush tropical gardens with the sound of the Caribbean just beyond the palms, we enjoyed a couples massage that perfectly captured the relaxed pace of the resort. It was peaceful, restorative and exactly what a vacation should feel like. This trip was especially meaningful because it was a rare getaway for just my husband and me, without the kids. Baoase Curaçao was the perfect place to reconnect and truly relax. At the same time, we found ourselves saying over and over how much our children would love it. Between the calm beach, tropical wildlife, spacious villas, private pools and endless opportunities to explore, it’s just as well suited for families as it is for couples. We left feeling refreshed as a couple - and already talking about coming back one day with our kids. Then there’s the food. The Culinary Beach Restaurant was one of the highlights of the trip. Every meal was creative, beautifully presented, and absolutely delicious. We loved that every evening felt different, from themed dinners and beach barbecues to inventive tasting menus that made us look forward to dinner all day. For guests looking to experience more of the island, Baoase Curaçao can arrange private yacht excursions around Curaçao, making it easy to snorkel, discover secluded beaches or simply enjoy a day on the water. As tempting as it is to spend your entire vacation at Baoase Curaçao, Curaçao is an island worth exploring. The colorful waterfront streets of Willemstad, a UNESCO World Heritage Site, are filled with charming cafés, boutiques and beautiful Dutch architecture. Hidden beaches, dramatic cliffs and a welcoming local culture make the island feel authentic in a way that’s becoming harder to find in the Caribbean. One experience we couldn’t miss was a day trip to Klein Curaçao, a tiny uninhabited island surrounded by some of the bluest water I’ve ever seen. Fair warning, getting there isn’t for the faint of heart. Depending on the weather, the open-water crossing can be rough. But once you arrive, you’ll understand

why people rave about it. We spent the day snorkeling in crystal-clear water, enjoying a beachfront barbecue lunch and soaking in the unreal scenery. It felt like stepping into a postcard, and every bump on the boat ride over was worth it. The best part? After a full day of adventure, we returned to Baoase Curaçao just in time to shower, relax and enjoy another incredible dinner overlooking the Caribbean. It was the perfect reminder that no matter how wonderful Curaçao is, coming back to Baoase Curaçao always felt like coming home. What makes Baoase Curaçao so special isn’t just one thing. It’s the combination of beautiful accommodations, incredible food, thoughtful service and an atmosphere that’s somehow private even when the resort is full. There are plenty of beautiful resorts in the Caribbean. Very few have you thinking about your return before you’ve even left. Baoase Curaçao is one of those places. And while part of me wanted to keep it our little secret, it’s simply too special not to share. Coming Soon: There’s even more to look forward to at Baoase Curaçao. In early 2027, the resort will debut 14 new accommodations, thoughtfully designed to offer the same privacy, personalized service and intimate feel that make Baoase so special. For more information, visit baoase.com. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

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crowd pleasing comfort foods

Fall entertaining has never been easier than with these deliciously simple recipes.

ARTICLE BY LAUREN LANE & AMANDA STOUT PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY

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

Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com.

INGREDIENTS • • • • • • • • • • • • •

1 small white onion, peeled and diced 4 cloves garlic, minced 6 cups chicken stock (or vegetable stock) 2 medium carrots, chopped in rounds 2 ribs celery, sliced in half moons 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks 1 tablespoon Herbes de Provence 1 bay leaf 1 teaspoon Better than Bouillon, chicken flavor 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 2 large handfuls of kale, roughly chopped with thick stems removed Salt and pepper, to taste

Fall Vegetable, Kale & Rice Soup

INSTRUCTIONS 1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine. 3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes. 5. Taste and add more salt and pepper as needed. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

Fall Radicchio Brussels Sprouts Bacon Salad DRESSING • • • • • •

1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper, to taste

SALAD • 1 small head of butter lettuce, torn into pieces • 1 small head radicchio, core removed and torn into pieces • 1/2 lb. Brussels sprouts, trimmed and very thinly sliced • 1 shallot, thinly sliced • 4 slices bacon, cooked and finely crumbled • 1 apple, thinly sliced • 1/2 cup toasted pecans or walnuts, roughly chopped • 2-3 ounces of goat cheese (optional) • Salt and freshly ground black pepper, to taste

Parmesan Bread Bites with Thyme Honey INGREDIENTS • 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • 1/4 teaspoon kosher salt (heaping) • 1/3 cup grated Parmesan (use good quality Parmesan) • Honey and a few sprigs of thyme for serving

INSTRUCTIONS 1. Preheat oven to 400°F. Line sheet pan with parchment paper.

INSTRUCTIONS 1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.

2. Divide dough into 4 pieces.

2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.

4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.

3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.

5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.

4. Top with bacon, nuts and goat cheese if using.

6. Dip the top of each piece of dough into Parmesan.

5. Drizzle with additional salad dressing, to taste.

7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.

3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.

8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.

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

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OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 1ST

RENT Music Theatre of Connecticut, 509 Westport Ave., Norwalk | 8:00 PM Winner of the Tony Award for Best Musical, Rent is a cultural phenomenon with rock-infused songs and a story that resonates across generations. Playing through October 12. Tickets, from $50, at musictheatreofct.com OCTOBER 2ND

In Conversation: Author Ocean Vuong on 'The Emperor of Gladness' The Westport Library, 20 Jesup Rd. 7:00 PM Ocean Vuong, author of On Earth We’re Briefly Gorgeous and Night Sky with Exit Wounds, celebrates the paperback release of his first fiction novel, The Emperor of Gladness, with poet, memoirist, and Yale Review editor Meghan O'Rourke. Tickets, $30, include a signed copy of the book, at westportlibrary.org

EVE N TS

OC TOBE R 3 RD

Fall Festival Earthplace, 10 Woodside Ln. 11:00 AM Enjoy a day of family fun at Earthplace that includes food trucks, corn pool, apple slingshot, donut on a string, nature exploration, animal encounters,and more. Tickets, $40, at earthplace.org OC TOBE R 5T H

Script In Hand Westport Country Playhouse, 25 Powers Ct. | 7:00 PM The Playhouse's Script In Hand readings bring actors together for one day to rehearse and perform a play on a bare stage, with simple lighting, for a special, one-night-only experience. Tickets, $35, at westportplayhouse.org

CONTINUED >

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events

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OCTOBER 8TH

Malloy Fund for the Arts 2026: Best-Selling Author Amor Towles The Westport Library, 20 Jesup Rd. 7:00 PM

The Fall Market Rewards the Well-Prepared

OCTOBER 17TH

October can be a strategic moment in the Westport market. Serious buyers are still searching, and with fewer homes competing for attention, thoughtful positioning can create meaningful opportunity before the year winds down.

'Showbiz!': Author Murray Hill in Conversation with Jeff Hiller

With deep local insight, trusted relationships, and conciergelevel service, Erica helps clients navigate each move with confidence and discretion whether preparing to list, searching for the right opportunity, or exploring off-market possibilities.

Join comedian Murray Hill to celebrate the release of his debut memoir Showbiz! My Life as a Middle-Aged Man. Murray's special guest, co-star on Somebody Somewhere, and good friend, Emmy winner Jeff Hiller, will join the conversation. Tickets, $35, include a signed copy of the book, at westportlibrary.org

Erica is ranked among the top 1% of Realtors® globally, known for her results-driven approach, extensive network, and highly personalized client experience. A three-time Westport Lifestyle Best Realtor Award winner, she proudly serves Westport and the surrounding communities.

646.303.0303 Compass Westport 54 Wilton Road Westport, CT 06880

The Westport Library's Malloy Fund for the Arts presents best-selling author Amor Towles in conversation with writer and editor Stephanie Klose about his career and collection of novels, including A Gentleman in Moscow, The Lincoln Highway, and Table for Two. Free, register at westportlibrary.org

EVE N TS

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The Westport Library, 20 Jesup Rd. 7:00 PM

OC TOBE R 1 7 T H

Woodside Bash Earthplace, 10 Woodside Ln. 7:00 PM Join Earthplace for an unforgettable evening under the stars filled with delicious food, signature cocktails, and live entertainment. Tickets, $150, at earthplace.org OC TOBE R 2 4 T H

Los Lobos The Warehouse at FTC, 70 Sanford St., Fairfield | 8:00 PM Legendary Tex-Mex rockers Los Lobos combine blues, soul, folk, country, and Mexican folk traditions into their own unique sound, live in the intimate Warehouse at Fairfield Theater Company. Tickets, from $59, at eventbrite.com

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

events

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OCTOBER 28TH

The Westport Halloween Parade Main Street | 3:30 PM The annual parade features trick-ortreating along Main Street, then continues right onto Avery Place, then left onto Myrtle Avenue, ending on Veterans Green with DJ Kenny Michaels. Recommended for children up to age 8. For more information, visit westportct.gov

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ WESTPORT

EVE N TS

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / W E ST P O RT

IMPECCABLY CURATED INTERIOR DESIGN LINDSAY BILCHIK & JODI RYAN WESTPORT, CT • NEEDHAM, MA 646.567.8375

WWW.LJIDESIGN.COM

LANDSCAPE DESIGN MASONRY PROPERTY MAINTENANCE

1174Fairfield BronsonAve, Rd, Bridgeport, Fairfield, Connecticut 3369 Connecticut (203) 259-2722 (203)923-2648

jpphilbinlandscapes@gmail.com jpphilbinlandscapes@gmail.com

E DITOR’S PIC K: BEARDSLEY CIDER MILL & ORCHARD

ARTICLE BY SARA GAYNES LEVY

’ll be honest: I debated not writing about Beardsley Cider Mill & Orchard, my favorite orchard in Connecticut. It’s slightly out of the way for Westporters, located in Shelton, and it lacks the flashy fall family fun activities available at other nearby orchards, like hayrides and pumpkin patches. But that’s what I love about it: it’s a simple, no-frills orchard with nothing but apples, a small farm store, apple cider, and fresh apple cider donuts. The rows (and rows and rows) of apple trees are wide and spacious, making it a great choice for young families who might be bringing a stroller or wagon on their apple-picking adventures. (That’s actually how my family first discovered it, when my now eight-and-a-half-year-old was just a baby and we were looking for somewhere to take her. We’ve been back every year since!) There’s an express hut on the way out that only sells the sweet, cinnamon-y donuts so you don’t have to wait if a line forms inside the farm shop. The orchard grows varietals like Honeycrisp, Gala, Winesap, Empire, McIntosh, Granny Smith, and more, depending on when you visit: Beardsley opens at the end of August and closes Christmas Eve. It’s just not fall to me until we’ve made our annual visit! Beardsley Cider Mill & Orchard is located at 278 Leavenworth Rd. in Shelton. Cash only. For more information, visit beardsleycidermill.com

LOCA L’S CH OICE | FO O D + BE VE RAGE