Litchfield September October 2025

In the HILLS

Seasonal Beauty

AS WE MOVE INTO FALL, this issue celebrates the spirit of creativity and community. We meet George Hendricks, a visionary landscape sculptor whose reverence for nature transforms stone, wood, and found materials into art that feels both timeless and alive. In Roxbury, a different kind of preservation is underway: Arthur Miller’s humble writing studio is being lovingly restored, ensuring the great playwright’s creative sanctuary continues to inspire.

Art takes center stage in Litchfield with Plein Air Litchfield 2025, where juried artists will fill the town with their canvases. We also explore Clouds, Maureen Jerome’s striking hilltop home in Lakeville, and the whimsical, healing sculptures of Joy Brown. In Kent, SPARK introduces children to the trades, sparking confidence and creativity through hands-on mentorship. Other highlights include the storied Hollister House Garden, a New Milford farm raising rare Black Welsh Mountain Sheep, the Wednesday suppers at the Litchfield American Legion, our Education Guide, and the Waterbury Symphony Orchestra’s new season. Beauty, connection, and culture thriving right here at home.

Mary Beth Lawlor

LITCHFIELD

Contents / Sep/Oct / 2025

Maureen Jerome’s Clouds

42

On a Lakeville hilltop, Maureen Jerome’s Clouds blends art, architecture, and landscape. The 6,000-squarefoot home reflects her vision: vast gallery-like spaces, natural materials, world-class collections, and thoughtful, conservation-minded design, seamlessly integrated with Connecticut’s rolling countryside and horizon views.

23 GEORGE HENDRIX

George Hendricks, landscape sculptor, transforms reclaimed stone, wood, and nature’s gifts into poetic works. Inspired by Kyoto and family legacy, his creations merge art, engineering, and reverence for Earth’s spirit.

By Michelle Madden

55

EDUCATION GUIDE

Our Education Guide spotlights outstanding private school options in the region, offering families insights into distinctive programs, values, and learning environments that help students thrive academically, socially, and personally.

66

JOY BROWN

Joy Brown’s whimsical, human-like clay sculptures radiate humor, presence, and healing. Deeply influenced by Japan, her monumental oven-fired figures quietly watch, embodying spirit and connection, inviting joy in both public and private spaces.

By Frances Chamberlain

LITCHFIELD

In this issue, we celebate art, community, and autumn

Revolutionary roots, and cider, harvest, and hearth

George Hendrix, Arthur Miller, Plein Air Litchfield, SPARK, Black Sheep, American Legions, WSO Symphony

Lakeville’s Clouds: Maureen Jerome unites art, architecture, landscape, and vision.

Discover private schools shaping bright futures.

Joy Brown’s sculptures embody spirit, humor, healing.

Ripley Waterfowl, Pilobolus, Summer issue party at the Mayflower Inn in Washington

Hollister House Garden blends history, beauty, inspiration.

The Mayflower welcomes talented new chef Luke Dowdy.

Kenise Barnes Fine Art showcases pioneering women.

The MBC Method

Who WE ARE

WENDY CARLSON / writer

Ever on the lookout for new ideas, people, and places in Litchfield County, writer

Wendy Carlson stumbled upon a farm that breeds black sheep whose wool is now sought by designers; and ventured into the Litchfield American Legion Post 27 in Litchfield, which opens its doors to non veterans.

FRANCES CHAMBERLAIN / writer

Frances Chamberlain visited the Litchfield County home and studio of one of her favorite artists, Joy Brown. They sat outside the studio as they talked about Brown’s career as a sculptor. She wrote about the enigmatic bronzes for this issue. Frances is also a college instructor, creative writing coach, and poet.

RYAN LAVINE / photographer

Ryan Lavine spent the majority of his photography career in Philadelphia and New York, but now lives with his wife and two daughters in Litchfield County. In this issue, he photographs Chef Luke Dowdy of Mayflower Inn & Spa and sculptor George Hendricks.

MICHELLE MADDEN / writer

Michelle Madden is a Webby-award nominated writer. In this issue she writes about the indomitable George Hendricks, who works with nature to produce landscape sculptures that are not only stunning feats of engineering but also harmoniously graceful and poetic.

CLEMENTINA VERGE / writer

Clementina Verge teaches literature at Central Connecticut State University. For this issue, she spoke with Michele Murelli about Plein Air Litchfield 2025 where art lovers will experience the unique beauty of art created outdoors—in real time.

LITCHFIELD

September / October 2025

MARY BETH LAWLOR

Publisher / Editor

DEBORAH HAYN

Creative Director

VANESSA HAMMOND

Operations Manager

ALICIA PASCALE

Production Manager

STEVEN LOMBARDI

Website Manager

CYNTHIA HOCHSWENDER

Copy Editor

ZANDRIA OLIVER

Production Assistant

GEORGIA LOPRESTI

Events Director

Contributing Writers

Wendy Carlson, Frances Chamberlain, Anthony D’Aries, Charles Dubow, Lydia Kennedy, Michelle Madden, Jamie Marshall, Clementina Verge

Contributing Photographers

Wendy Carlson, Rana Faure, Cedric Gairard, John Gruen, Visko Hatfield, Ryan Lavine

Advertising Sales

Jill Lawlor - 860-931-7787 jill@litchfieldmagazine.com

Distribution Man in Motion - 203-515-2288

We welcome input about this and future issues. Please address letters, queries, and ideas to info@litchfieldmagazine.com.

To advertise email jill@litchfieldmagazine.com or call us at 860-931-7787

Go to www.litchfieldmagazine.com/subscribe for a one-year subscription or send $40 to: Happening in the Hills LLC PO Box 95, South Kent, CT 06785 860-931-7787

Litchfield Magazine is a publication of Happening in the Hills LLC. All rights reserved. No part of this publication may be reproduced without permission of the publisher. litchfieldmagazine.com

“Litchfield CT is an amazing town with plenty of features including restaurants and tourist attractions. Highly recommended for everyone.” [July/August 2025, The Food Issue] —Peter Aduba

COVER

“This is great, James, congrats to you and your amazing staff at West Street Grill in achieving the cover of Litchfield Magazine! Can’t wait to read it!” [July/August 2025, The Food Issue]

—Donna Membrino

“Happy for James! Always a wonderful experience.” [July/August 2025, The Food Issue] —@talloaksfarm3

“That’s awesome, really great job! I’m loving the creativity and attention to detail in this issue, it’s truly impressive!” [July/August 2025, The Food Issue] —Peter Aduba

“Great issue—as always!” [July/ August 2025, The Food Issue] —@wkndwarrentown

CORNWALL GARDEN

“We love this place.” [“All Grown Up” July/August 2025] —@lukeandco

“Beautiful people and exquisite garden.” [“All Grown Up” July/ August 2025] —@sally.cook.100

“A wonderful garden by wonderful people.” [“All Grown Up” July/ August 2025] —@shortciii

WASHINEE LAKE

“Absolutely Amazing.” [“Serenity on Washinee Lake” July/August 2025]—@sueedelstein

“I loved this magical piece!” [“Serenity on Washinee Lake” July/August 2025] —@lunathunder

WEST STREET GRILL

“Went once in that first year. Snowy night. The only other patrons were Richard Widmark and Arthur Miller dining together. ” [“Pioneering Plates” July/August 2025] —@christophefour

“The OG best. Great portrait too. [“Pioneering Plates” July/August 2025] —@laughing.allegra

“35 years of refined cuisine and smalltown warmth is truly remarkable. Congratulations! ” [“Pioneering Plates” July/August 2025] —Peter Aduba

LAKE WARAMAUG

“I used to visit there at the inn, not sure of its full name ( with my family, before the age of five). We stayed in the cottages down on the lake and had our meals up the hill in the inn. The hostess was a sweet lady. Wish I could remember her name. I’m 82. All these memories were ages ago.” [“Lake Waramaug. A New Chapter” July/ August 2025] —Carole Ciri Salemi

NEWPORT FEATURE

“Great article, great subject, and great editing! Love the magazine!!!” [“A Getaway to Newport” July/August 2025] —@oshinlakeville

Q&A Revolutionary structures?

By Lydia Kennedy

AS THE CRISP AUTUMN AIR rolls through the Litchfield Hills, there is no better time to take advantage of the region’s history, where the legacies of Revolutionary War figures are preserved in its classic Colonial structures and unforgettable landscapes.

Begin in Litchfield, home to the nation’s first law school, founded by Tapping Reeve in 1784. This pioneering institution trained nearly 1,000 men, including Aaron Burr and John C. Calhoun. Reeve’s historic schoolhouse still stands, allowing visitors to journey through the 19th-century life of a real Litchfield law student.

Continue your adventure north toward the rugged terrain favored by Ethan Allen, a soldier and frontiersman who led the Green Mountain Boys during the American Revolution. Allen’s revolutionary spirit is reflected in the beauty of Connecticut’s western frontier, especially when hiking Bear Mountain or Mount Riga.

Then there is Benjamin Tallmadge, Washington’s very own spymaster and a native son of Litchfield. As head of the Culper Spy Ring, a covert intelligence network, Tallmadge fed crucial information about British-occupied New York directly to General George Washington. Today, you can walk on the same Green where Tallmadge drilled his militia—and returned to after the war. His Federal-style home still stands just off North Street.

Connecticut remains dotted with Colonial homes and worn stone walls, all telling stories that intertwine centuries of history with the enduring beauty of New England.

A Bushel of History?

NEW ENGLAND AUTUMNS

evoke vivid memories of farm life: horse-drawn wagon rides, family apple-picking trips, and searching pumpkin patches for the perfect canvas for Halloween carving.

Connecticut’s agricultural heritage originated with indigenous crop gardens. While once a primary economic activity, focus on agriculture and farmland ownership steadily declined into the 21st century. Despite this, there’s renewed interest in local farming and preserving these traditions.

In the 1800s, autumn was the vibrant heart of rural life. Farms bustled with harvest tasks like corn husking and potato digging, alongside the process of apple pressing. This legacy continues today. The Goshen Fairgrounds still hosts oxen pulls, jam judging, and prize pumpkin displays. Maple Bank Farm in Roxbury is one of the oldest farms in the United States; it has been in the Hurlbut fam ily since its 1700s grant from the King of England. Visitors can pick heir loom apples, enjoy local sweet cider, and even watch the annual shearing of their sheeps’ winter coats. March Farms, a family farm in Bethlehem, offers pick-your-own apples and pumpkins starting in September—as well as breathtaking views of the Litchfield Hills.

PINE

WASHINGTON 1 775

BRIDGEWATER 1

ROXBURY 1 6

SOUTHBURY

CUTTING FOR STONE

BY MICHELLE MADDEN

On Our RADAR

A Landscape Sculptor Bows to his Muse

“Oh look, they’ve built a nest in there,” observes George Hendricks. “Nothing brings me greater joy.” We watch swallows dip into nooks in the cedar arch that Hendricks built at New Morning Market in Woodbury. Hendricks is a landscape sculptor for whom nature is his muse. He works with profound reverence for his environment, in an almost religious way. “I like to think that I do not build things. I just listen to the materials, and they tell me what they want to be.”

His formal training was at Rice University, but his most significant influence was his time in Kyoto, Japan. His asymmetrical, temple-style arches reflect this, but more so his deep symbiotic relationship with his environ-

ment. “Nature will always win,” says Hendricks, “Obey her and she will return your love a million fold.”

Hendricks has the body of a woodsman, with forearms bearing evidence of a lifetime of lifting and cradling hundred-pound pieces of stone. His long hair is tied back, his wide eyes serene and kind. He is of another time, when the Earth felt sacred and the artisan was revered. He speaks about a tree giving him “permission” to build a pergola beneath it, and chides himself for not “listening” to the stone when it pushed back as he tried to build a path into it. He is loath to waste, and rescues lost material: a chopped-down cedar about to be fed to the wood chipper, unused curbing from road-

ways, discarded wire from Eversource. His projects are rarely small and never simple. Mastering feats of engineering, though, is something of a familial distinction. Hendricks’ grandfather, Karl Koch III, played a crucial role in the steel supply and the building of the World Trade Center (Hendricks’ design for a memorial made it through the early rounds).

His parents, whom he describes as “the kindest souls that ever lived,” were artists, and as a tribute to them, he is designing Winterwood Nature Preserve—a 16-acre sanctuary and artists residence on the grounds of his Woodbury home.

Hendricks tends to attract clients for whom anything is possible and nothing is compromised. Emily Frick calls him a “genius of engineering,” and commissioned a 20-by-16- foot ellipse-shaped fountain inspired by the Italian architect Bernini (who designed St. Peter’s Square at the Vatican). For Hope Winthrop, he created a Living Gate, consisting of undulating branches, and a Stone Menagerie—a collection of forest creatures chipped from stone surrounding an expansive vernal pool, requiring 300 tons of granite. “He is a magician,” says Winthrop. The economist H. “Woody” Brock describes him as “the most distinguished sculptor of his kind in America.” On Brock’s estate, he constructed a 40-foot-tall obelisk in the middle of a water-filled quarry, clad with hand-hammered copper, topped with a granite bird taking flight, signifying the triumph of nature over man. It is called Sing.

All his creations are given a name. Like a poem.

Written with stone.

—hendrickssculpture.com

Island Cup Champs

Ruby Hatfield has always been a competitor—from youth soccer, lacrosse, and basketball in Litchfield’s public schools to the moment she joined a Learn to Row day at Litchfield Hills Rowing Club. That introduction launched a ten-year journey in rowing, culminating in a historic collegiate achievement.

Recruited to Rutgers University’s D1 Big Ten rowing program, Ruby competed in races nationwide, including the Big Ten and NCAA championships. With countless kilometers rowed and hours in the weight room, Ruby built herself into a formidable athlete.

In a first for Rutgers, the women’s rowing program sent boats to the prestigious Henley Royal Regatta in England. Under Head Coach Justin Price, the A crew—Maxine Prawl, Elli Arbogast, Kate Pitzel, Beatrice Colclough, Olenka Moran, Mary Ciardiello, Lauren Andersen, Ruby Hatfield, and Louise Dinard—won five consecutive head-to-head races. They defeated top international teams, including Newcastle University A in the finals, setting a new course record of 6:45 and securing the Island Challenge Cup.

With this victory, Ruby retires a champion, her name— and her team’s—etched into rowing history.

VIEW FROM THE ROAD

Arthur Miller’s Writing Studio a Literary Treasure

BY ANTHONY D’ARIES

›Across from Roxbury Market, behind Town Hall, beyond rock salt piles and snowplows, Arthur Miller’s handbuilt writing studio sits on skids.

It’s hard to see from the road, but if you drive slowly, you can glimpse the corner of the roof or a weathered cedar shingle. Built in 1958, the studio once lived on the edge of Miller’s home in Roxbury, and every morning his writing ritual began with a walk from the main house to the studio tucked into the tree line. Here he wrote the screenplays for The Crucible and The Misfits, as well as his autobiography, Timebends. Like many of Miller’s iconic characters—from

Writer Arthur Miller’s daughter Rebecca, documenting her father’s life.

Willy Loman in Death of Salesman to Eddie Carbone in A View from the Bridge to Victor Franz in The Price the studio awaits redemption.

Fortunately, an organization of scholars, architects, and artists is dedicated to preserving this important cultural landmark and relocating it to its permanent home adjacent to Roxbury’s Minor Memorial Library. The Arthur Miller Writing Studio (AMWS), in collaboration with the Arthur Miller Society and the Inge Morath Estate, envision the refurbished studio as an inspirational and educational site where writers, theater companies, and schools, as well as the public at large, can connect with the soul and vision of one of America’s most influential playwrights.

“Not only is keeping Arthur Miller’s studio in Roxbury a way to honor his presence and provide a window into his creative process,” says Sarah Griswold, board pres-

On Our RADAR

ident of AMWS, “it’s a personal marker for me of the extraordinary people who have made this area their home, and who continue to enrich it to this day.”

Longtime Roxbury resident and master builder Marc Olivieri, along with award-winning architects Peter Talbot and Joseph Matto, head up AMWS’s site committee. Olivieri lived across from the Millers since 1980, and often helped Arthur with home projects, including renovations after a fire in 1983. Since then, Olivieri has remained a close family friend. He and his son oversaw the delicate transportation of the studio from Miller’s home to Roxbury Town Hall after Arthur’s daughter Rebecca gifted it to the community.

Olivieri and his team plan to restore the studio to its original condition, complete with Miller’s daybed, library, and writing desk. The project also includes a new

climate-controlled archival cellar. Of course, a project of this magnitude requires funding. Impressively, AMWS has raised half of the $1 million goal, in part from the generous support of Roxbury residents. This past August, the organization hosted a sold-out event featuring Rebecca Miller’s documentary, Arthur Miller: Writer, followed by a discussion with the filmmaker. Many attendees knew Arthur personally. To them, he wasn’t a mythic icon; he was a neighbor, a friend, the guy down the road you could ask for help rebuilding a fence or planting fruit trees. “He did really feel like he belonged to this town,” Rebecca said, smiling, “and that the town belonged to him.”

AMWS hosts a free film series focusing on Litchfield County artists and writers, as well as a yearly international  conference in October. Donations to AMWS can be made online at arthurmillerstudio.org/contact.

haverskolnickarchitects.com

PLEIN AIR LITCHFIELD

An Artistic Celebration in the Heart of Fall

BY CLEMENTINA VERGE

›This fall, Litchfield’s historic charm and pastoral elegance will once again set the stage for one of New England’s most anticipated cultural celebrations: Plein Air Litchfield 2025 (PAL). The six-day event invites collectors and art lovers alike to experience the unique beauty of art created outdoors—in real time and natural light.

From September 30 to October 5, Litchfield transforms into a living atelier as 33 juried artists—chosen from over 100 applicants across 25 states—spread throughout town to

capture its timeless essence. With brush in hand and light as their guide, they’ll interpret tree-lined roads, weathered barns, Colonial storefronts, and rolling fields with skill. Their media vary, but their shared subject is the fleeting poetry of the landscape.

“Art is food for the soul, giving it a visual voice,” says Michele Murelli, PAL director. “It’s about seeing the land, history, and people through a new lens.”

Produced by Art Tripping, a Litchfield nonprofit, last year’s inaugural

two-day event drew 25 artists and generated more than $10,000 in art sales within two hours. This expanded six-day festival builds on that momentum with a robust schedule elevating artistic excellence and public engagement.

Painters bring Litchfield to life, sharing their craft with visitors during this outdoor festival.

Highlights include Paint the Historic District Day on October 2 —where artists focus on architecture, and bring to life Litchfield’s mile-square historic district. The day ends with an exclusive public exhibition and sale showcasing these works.

The following evening, Belden House—distinguished event host—welcomes guests to an intimate, ticketed affair. Set against the Firehouse and Mews green lawn, this exhibition features nearly 100 plein air works. Admission grants access and serves as a credit toward purchases, offering collectors a unique chance to acquire fresh art.

Throughout the week, artists will paint not only in town squares and farmland but in unexpected venues such as local restaurants— including the acclaimed @ the Corner. Their locations will be shared in real time on social media, allowing visitors to observe the artistic process up close. “It’s both educational and inspirational,” says Murelli. “You witness the translation of atmosphere into emotion—moment by moment.”

Returning artists include Litchfield-based sculptor Susan Wakeen, regional painter Thomas Atkins, and New York-based Ylli Haruni, an Albanian-born artist known for his luminous realism.

They are joined by an impressive cohort of new participants, many drawn by the festival’s growing national reputation—thanks in no small part to plein air master Zufar Bikbov.

Bikbov, a Russian-born Connecticut resident blending Soviet-era Impressionism with an American palette, is a cornerstone of the event.

“He gave us the credibility for other artists to show up and make this possible,” Murelli notes.

This year’s juror, acclaimed painter and Litchfield native Eric Forstmann, brings a discerning eye and deep reverence for the plein air tradition, lending further gravitas to the awards process. More than an art event, Plein Air Litchfield aspires to be a cultural catalyst—fostering connections between art, education, land conservation, and local heritage.

“This event will change the way people see Litchfield, placing us firmly on the national plein air map,” Murelli affirms.

—pleinairlitchfield.com

For 23 years I have helped thousands of people regain their health and heal countless chronic conditions that other doctors have been unable to explain or heal

THE NEW APPRENTICESHIP

TradesUp Adds SPARK to Childhood

BY CLEMENTINA VERGE

›Smiles mix with the rhythmic hum of tools as children in safety goggles focus intently—steadying their grip on drills, saws, and hammers. Nearby, seasoned tradespeople offer guidance and encouragement. This is SPARK, an inspired initiative from TradesUp, a Kent-based nonprofit reshaping the next generation of master craftspeople.

“We’re tradespeople whose love

for hands-on work was sparked in childhood,” says Mason Lord, founder of TradesUp. “We remember the mentors who believed in us—who gave us the confidence to build something lasting with our own hands. That was our spark,” he reflects, referencing the inspiration behind the event name, and his career in building

Children

and remodeling with Hudson Valley Preservation.

At just eight years old, following the loss of his father, Lord found solace and inspiration in carpentry, guided by a neighbor’s steady hand. The cobalt-blue stool they crafted endures—a poignant emblem of resilience, mentorship, and craftsmanship. Those same values now live

on through free SPARK events that pair children ages seven to thirteen with tradespeople, in a welcoming, skill-sharing environment. Arborists, electricians, woodworkers, and even farriers bring their trades to life for young learners, letting them tinker with tools and build small projects—no experience required.

On Saturday, October 25, the fourth annual SPARK Kent returns to the Eric Sloane Museum and Connecticut Antique Machinery Association, inviting families to enjoy a curated cele-

In a culture that often prizes digital fluency over tactile skill, TradesUp awakens the transformative power of making something by hand, and the deep human connection it can foster.

With misperceptions of what careers in trades offer, many schools eliminating shop classes, and childhoods increasingly shaped by screens, TradesUp aims to bridge the widening gap between generations, knowledge, and meaningful work.

“If children leave SPARK inspired to pursue a trade, that’s fantastic,” says Lord. “But if

“If children leave SPARK inspired to pursue a trade, that’s fantastic. But if they walk away with a lifelong hobby or simply the confidence to use their hands, we consider that a success, too.”

bration of hands-on learning.

“It honors people in different ways by honoring different learning styles,” notes Andrew Rowand, curator at the museum, explaining that event layouts reflect a thoughtful approach: sensory-friendly areas allow children who are sensitive to noise or crowds to still fully engage.

This inclusive celebration of kinetic learning reflects a forward-thinking philosophy, embraced by educators for its impact on cognitive growth and emotional wellness. At its core, SPARK is about more than education; it’s about giving children the chance to create something real, build confidence, and explore what inspires them.

“How do you know if you’ll love something if you don’t try it?” Rowand adds.

they walk away with a lifelong hobby or simply the confidence to use their hands, we consider that a success, too.”

The results are telling. At a recent SPARK event, some 400 attendees filled the grounds of the Sloane museum. Nearly half of the attendees were girls—reflecting a broader cultural shift in how the trades are being perceived. Twenty percent of the tradespeople onsite were women, helping debunk outdated stereotypes and create space for diverse perspectives in traditionally male-dominated fields.

As TradesUp’s presence expands—with an upcoming event on Martha’s Vineyard and national inquiries from schools and communities—the mission remains deeply personal, supported by donations and volunteers—tradesup.org

THINGS TO DO THIS FALL

Autumn Adventures Await

Fall in Litchfield County is pure magic—and our 50 Things To Do This Fall list brings the best of it right to your fingertips (scan the QR code to explore every idea!). Whether you’re a leaf-peeper, day-tripper, or family with kids, the season’s bounty awaits.

Some standout highlights:

1Drive along the Housatonic River on Route 7 through Kent and Cornwall, or Route 45 for the Lake Waramaug scenic byway—perfect for admiring fall foliage in full technicolor. On Route 7, you’ll pass the two historic covered bridges of Litchfield County.

2

Hike the Lion’s Head Trail in Salisbury or any of the trails in Mount Tom State Park—ideal for crisp, invigorating hikes with sweeping views.

3 Corn mazes at Bunnell Farm in Litchfield, Ruwet Berry Scary Acres in Torrington, and March Farm in Bethlehem—a playful fall favorite for all ages.

4

Pumpkin picking at Angevine Farm in Warren—wander the fields, pick your perfect pumpkin, and soak in one of the county’s iconic autumn experiences.

From peaceful hikes and scenic drives to family fun at local farms, there’s something for every mood and moment. Be sure to scan the QR code now—your perfect autumn outing is waiting, and the full “50 Things To Do” guide includes happenings you won’t want to miss.

BAA, BAA BLACK SHEEP

Once Undesirable, Designers Now Covet their Wool

BY WENDY CARLSON

›When Jennifer Ouellette’s family bought a former dairy farm in New Milford more than six years ago, they knew they wanted to raise sheep, but not the fluffy white breeds that you might see dotting the county’s pastures. Instead, they decided on Black Welsh Mountain Sheep, a heritage breed designated as threatened by Heritage Livestock Conservancy, which works to protect endangered livestock and

poultry breeds from extinction. Historically, black sheep have had a bad rap. In the days of yore, when a black lamb was born into a flock of white sheep, it stood out; think of the pejorative “black sheep,” which refers to someone who is out of place in a group.

Moreover, black wool is notoriously difficult to dye, which makes it less profitable—hence, rarely

used in traditional yarn production. Not so now. Black sheep have earned boutique status in the textile industry. The wool is sought after by designers, among them the Italian brand Loro Piana, which has its own flock, and has turned black sheep wool into a luxury item. Since the wool can be woven without dye, it’s chemical-free, sustainable, and can come in a range of

neutral tones.

Fashion wasn’t top of mind when Ouellette and her family started Windy Meadow Farm, where they breed and sell their registered Black Welsh Mountain Sheep. As she put it: “We didn’t like the way white sheep looked when they got all muddy and dirty in the field. We started researching, and found one that is both a meat and wool breed. We sort of stumbled upon it, and then developed our flock.” Ouellette holds a degree in animal science from the University of New Hampshire, where she first worked at breeding horses and dairy cows.

“We also didn’t want to compete with the farms on either side of us that raise other types of livestock, so we chose sheep,” added Ouellette, whose day job is as project manager

for Lambert and Barr Construction, owned by her parents, Jim and Cathy Lambert (who also live at Windy Meadow).

Ouellette gets help from her son Jeremy, 17, who holds the shepherd’s staff and is centerstage during

lambing season. Except for the ram, whose name is Evan, the 50 sheep in the flock are fondly referred to by the number tagged on their ears. “Over here, 31,” Ouellette demonstrated, calling a stray lamb forward, coaxing it with a bucket of grain.

Windy Meadow isn’t selling wool wholesale—at least not yet. As the only breeder of Black Welsh Mountain Sheep in the state, the farm supplies offspring from its flock to starter farms throughout the Northeast.

Cleaning and processing roughly 75 pounds of raw wool each year is time consuming. So, Windy Meadow offers raw wool at no cost to artisan spinners, who make a donation toward shearing costs.

—windymeadowsheep.com

PASS THE FRIED CHICKEN

Everyone Is Invited to the Table at Legion Weekly Meals

BY WENDY CARLSON

›As the saying goes, food brings people together. Nowhere is this more true than at Morgan-Weir American Legion Post 27 in Litchfield on a Wednesday evening—where you don’t have to be a veteran to dine on meals like fried chicken with mashed potatoes and gravy, salad, and rolls. More and more these largely male bastions are becoming a place for people in the community to meet and connect.

The letterboard sign out front of the Litchfield post welcomes non-members to weekly dinners; by 5:30 pm the parking lot is jam packed. One of the best no-fuss meal deals in town, these gatherings have also become a way for the organization to open its doors to the community. American Legions as well as Veterans of Foreign Wars (VFW) posts throughout

the county have long had a bit of an image problem, says Legion Post 27 president Gary Gillman. Some operate out of nondescript buildings—which, when viewed roadside, often don’t feel inviting.

Roger Wiley, a volunteer who helps prepare the weekly dinners, hugs new bartender Deborah Fritz.

“Everybody thought this was a smoky old men’s club. The Wednesday dinners help ease that stigma,” he says.

Non-members pay $15, seniors and members pay

photograph by WENDY CARLSON

$10 for sit-down or takeout dinners. In the lounge downstairs, the line to the buffet table snakes past the pool table, the fireplace, and then around a small bar, where alcohol prices are from the ’90s. Bottled beers sell for $4, cocktails are $6. The walls are covered with war memorabilia commemorating local veterans; in one corner, a velvet rope cordons off a small table set for one, meant to symbolize POWs and MIAs missing from the Legion’s ranks.

The post was founded in 1919, and named for Frank Morgan and James Weir, both of whom died fighting in World War I, according to Gillman, who also serves as head chef and “Mr. Fix It and Chief Lawn Mower.”

Most Wednesdays, he can be found in the kitchen juggling trays

of food along with a crew of volunteers. Above the lounge, there is a meeting room where weekly community line dancing lessons, karaoke, and corn hole competitions are held.

The weekly dinners and paid activities help raise money for a planned $1 million renovation to the aging structure, which was built in 1938 to house the Italian American Society.

They also serve the Legion’s broader mission of building its membership, which includes sons of veterans and a women’s auxiliary. Nationally, membership both in the American Legion and VFW have declined with the passing of older veterans, particularly those who served in World War II, Korea, and Vietnam. The challenge, Gillman says, is attracting veterans from recent conflicts in Iraq

and Afghanistan, which have left more than 1 million veterans.

Community dinners are one way—along with the annual clambake, flag retirement service, Memorial Day parade, and veteran ceremonies. Other posts, like the VFW Couch-Pipa Post 6851 in North Canaan, also feature public events, including summer barbecues, a car show, and tours of its museum of military memorabilia.

So far, the camaraderie of sharing meals has been effective. The Legion’s membership is up, and the renovation is now slated for September. It will include installing an elevator and handicap accessible bathrooms for older veterans—as well as a fresh facade to attract new members. Call for info: 860-567-9930

WHERE MUSIC TAKES US

The Waterbury Symphony Orchestra’s 87th Season

BY WENDY CARLSON

›Classical music lovers who frequent Carnegie Hall may soon find themselves enchanted closer to home. The Waterbury Symphony Orchestra (WSO) opens its 87th season riding a wave of artistic acclaim and audience growth, with over 60 percent of patrons from Litchfield County. Under Maestro Leif Bjaland and energized by dynamic new leadership, WSO is one of New England’s best-kept musical secrets.

The season begins with Mozart’s exquisite Gran Partita on September 14 in Litchfield, followed by full-orchestra drama with Tchaikovsky and a Twist of Fate on October 5 at the 800-seat Fine Arts Center. From stirring MasterWorks and festive Holiday Pops to chamber gems in Litchfield and performances at Newtown’s historic Edmond Town Hall,

WSO’s three series offer something for every music lover.

New this season is the Candlelight Concert, featuring the string quartet performing music by The Eagles, Fleetwood Mac, and Queen. Flex subscriptions allow patrons to choose three or more concerts for savings and waived fees. Expect brilliance and passion. waterburysymphony.org

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The Nature of Art

Lakeville home celebrates the owner’s creative spirit

JAMIE

Off a winding country road above the village of Lakeville, a discreet sign marks a driveway that leads past a cherry orchard to a tidy courtyard and a barn-like structure with cedar shake siding, a metal roof, and a stone chimney. A pair of sugar maples flanks the entry, where Bhutanese gongs grace a wall to the right of the front door. The home of real estate developer and art maven Maureen Jerome, Clouds is an outlier in the land of white clapboard Colonials and classic farmhouses. Built in 2016, the 6,000-square-foot house is a reflection of Jerome’s connection to the land, her love of big spaces, natural materials and—most important—her passion for art.

The New York City and Lakeville resident came to her calling in a roundabout way. “When I met my husband, John, his best friend was the artist Donald Judd,” she recalls. “He became godfather to our two children. He inspired me to become an art historian and I was in turn inspired by his vision. He taught me about scale, light, and space.”

Jerome left a management career to attend the Institute of Fine Arts at NYU and became president of the Judd Foundation in 1994, after the artist passed away. She left the foundation in 2003 when she launched ARTLIFEdesign, a real estate design development firm focused on the creation of artistically sensitive properties. Her goal was to design and build homes that aligned with her visual world and lifestyle. “I work from the inside out,” she says. “The site I select, the style of architecture, the scale of the rooms—the ‘all of it’ I think of as a big sculpture that is one harmonious environment.”

At the time, she and her husband were spending weekends in Connecticut to be near their daughters at The Hotchkiss School. To achieve her vision, Jerome bought 150 acres with good access on two roads, put half the land in conservation, and then designed five homes on 15-acre plots, sited so that they can’t be seen from the road or from each other. The landscape is primarily wildflowers, native grasses, and pollinator plants. Clouds was the last of the group; she and John (who died in 2021) moved in soon after they sold their weekend home in town.

Though the house has three floors, it was designed so that the couple could live on the main floor when they weren’t accommodating family and friends. From the entry, a 100-foot gallery with a 20-foot ceiling runs the length of the house, to a screened porch and a pool area. To the right, a light-filled living room and

kitchen, dining area and den, which all face west over a mix of meadow, field, and wetlands that disappear into the rolling swoop of the horizon. To the left is a spacious primary suite. Each room is decorated with a mix of furnishings and accessories, most of which Jerome has gathered over the years. “I just use things I have and that I like,” she says.

Her collection of 20th- and 21st-century artists—much of which is on display throughout the house—is vast and diverse. Think Judd, Frank Stella, Ellsworth Kelly, Richard Serra, Robert Rauschenberg, Paul Chaleff, among others, as well as regional artists such as Henry Klimowicz.

“I have very famous blue-chip artists and local artists,” she says. “Somehow it all fits.”

Of Clouds, she says, “There is no frou-frou. The palette is totally neutral. And every once in a while, I use a splash of color; but otherwise it’s really not about the furniture in the house. It’s about the art and the views.” n

Maureen Jerome designed the bed, sofa, and desk in the primary suite, left. The photo of a Bhutanese girl is by Kenro Izu; the 15-foot graphite drawing is by Linda Lynch. Right, a red monoprint by Judd, and Frank Stella’s “Juam,” take pride of place in the entry hall. A sculpture byHenry Klimowicz hangs next to a 19thcenturyEnglish spool chair.

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Nestled on 136 scenic acres in Fairfield County, Meadow Ridge offers some of the most spacious and refined senior living residences in Connecticut

From unparalleled amenities, gourmet dining and a culture of enrichment, including semester-long college-level courses through Meadow Ridge University, there is an abundance of ways for residents to engage and connect with fellow neighbors.

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Our Schools

FAMILIES SEEKING exceptional independent schools will find an extraordinary range of options in Litchfield County. From day schools with small class sizes to nationally recognized boarding programs, these schools offer distinctive approaches to learning, leadership, and personal growth. Signature programs in science, global studies, and the arts set them apart, while close facultystudent connections ensure every child is known and supported. The following profiles showcase opportunities that prepare students to thrive—no matter where they begin their journey.

Westover School

Be Seen, Be Known, Be Boldly You

WESTOVER SCHOOL is a girls-centered boarding and day school for grades 9-12 located in Middlebury, Connecticut. Founded in 1909, visionary educator Mary Hillard and architect Theodate Pope imagined a world for women bigger and bolder than the one before them. With a mission to empower students to lead lives of consequence, Westover blends tradition with innovation, from pioneering one of the nation’s first high school STEM programs to offering distinctive global learning opportunities. Today, the school continues to shape confident, compassionate leaders who carry its trailblazing spirit into the world and beyond.

What sets your school apart?

At Westover, every scholar, artist, problem-solver, and leader is a girl—making students the central characters in their own stories. Within a close-knit, empowering community, they discover their passions, voice, and leadership through programs like Women in Science & Engineering (WISE), the Westover Institute, and the Rasin Center for Global Justice. Students develop confidence,

creativity, and a sense of purpose, guided by a culture that prioritizes curiosity, collaboration, and resilience in all areas of learning and life.

Student experience

At Westover, students are excited to come to school each day. With a mix of day students and domestic and international boarders, our community is built intentionally so every student can be authentically themselves. Small classes and close relationships with teachers anchor the educational experience, while signature programs, arts, athletics, and clubs spark curiosity and fuel passions. Whether taking center stage in a play, trying out for the volleyball team, or leading a club on an issue that matters, each day brings new opportunities to learn, grow, and lead.

Signature programs

Westover’s signature programs in STEM, finance, and global justice extend learning beyond the classroom. Students begin with Creative Problem Solving in WISE, explore financial fluency through FIRE (Financial Inde-

pendence, Readiness & Empowerment), and engage with global issues through the Rasin Center. Programs like the Westover Institute and Oxford Tutorial cultivate independent thinking, intellectual curiosity, and confidence, preparing students to take on leadership roles locally and globally, while encouraging meaningful exploration of their interests.

Support beyond the classroom

Students are supported through advisory programs, small classes, and partnerships with the JED Foundation. Residential life, wellness initiatives, clubs, and robust arts programming foster creativity, resilience, and community. Every student is encouraged to explore passions, develop talents, and feel known and empowered socially, emotionally, and creatively, building relationships and skills that last a lifetime.

Teachers and professional growth

Westover cultivates a culture of lifelong learning through robust professional development, knowing that when teachers grow, so do students. Innovative programs like the Westover Institute allow teachers to explore interests while blending tradition with new approaches. In turn, they spark curiosity, creativity, and engagement, inspiring students to lead lives of consequence.

Recent success story

Westover’s AP Environmental Science program exemplifies student initiative. In the 2024 Project Green Challenge, students competed globally, placing third overall, while Sarah Q. ’26 was recognized as a Top 10 Finalist internationally. Inspired by her participation at the San Francisco Eco-Summit, she launched Style Cycle, a student-led swap shop promoting sustainability, creativity, and community—now a beloved staple on campus.

Learning environment and visiting Westover

With an average class size of 12 and a 6:1 student-to-teacher ratio, Westover offers personal attention, lively discussion, and deep engagement. Advisory, one-on-one conferencing, and the Oxford Tutorial Model further support student growth. Families interested in learning more or arranging a visit can contact admission@westoverschool. org or visit westoverschool.org.

Growing Leaders

At

Rumsey Hall, Students Are Guided to Remarkable Futures

FOUNDED IN 1900, Rumsey Hall School is a coeducational junior boarding and day school for students in pre-k through grade nine. Situated on a 300plus acre campus in Washington Depot, Rumsey is known for its whole-child approach to education—balancing academic rigor with character development. With a strong emphasis on effort, community, and personal growth, the school continues to evolve while staying true to its mission: preparing students for remarkable futures.

What sets your school apart from other educational institutions in the area?

Rumsey offers a thoughtfully designed experience where students thrive in a close-knit community grounded in values. Our faculty bring targeted developmental expertise and a deep understanding of the

importance of strong student–teacher relationships, balancing rigor with support. At Rumsey, effort, growth, and character are emphasized alongside academic achievement, preparing students for success in and beyond the classroom.

How would you describe the student experience on a day-today basis?

A Rumsey student’s day is filled with learning, exploration, and connection. Whether engaging in hands-on STEM experiments, discussing literature, practicing an instrument, performing in a play, competing on an athletic team, launching a school club, or exploring the outdoors, students are encouraged to participate fully. Life at Rumsey has a rhythm—structured, but never rigid—that fosters academic and personal growth. With small class sizes and caring adults all around

How do your teachers bring learning to life, and what kind of professional support do they receive?

Rumsey teachers are passionate, experienced, and deeply committed to this age group. More than 60 percent live on campus, allowing them to connect with students beyond the classroom as mentors, coaches, and dorm parents. Nearly 60 percent hold advanced degrees. We support faculty through ongoing professional development, collaborative planning, and leadership opportunities.

What are your class sizes and student-to-teacher ratios? How does that impact learning?

them, students are known, supported, and celebrated.

What are some signature programs or unique academic offerings you’re especially proud of?

We’re proud of our STEM program, which begins in pre-k and builds through grade nine. Our ESL program offers international students a thoughtful, immersive academic experience. In the arts, students perform in musicals, build sets, and study privately with Juilliard-trained faculty. Our distinctive Ninth Grade Program cultivates leadership, academic excellence, and personal growth—preparing students to stand out in secondary school admissions and beyond. Our Learning Skills program provides individualized support to help every student reach their full potential.

Our average class size is 12, with a student-to-teacher ratio of approximately 6:1. These small numbers are intentional—they allow for personalized instruction, differentiated learning, and strong student-teacher relationships. Every student is known, and every voice is heard.

What should prospective families know when considering your school?

Rumsey is a place where students grow in extraordinary ways—academically, socially, and emotionally. We believe deeply in childhood, and honor each stage of development. Prospective families can expect a community where their child is guided by caring adults, challenged to reach their full potential, and encouraged to be kind, honest, and respectful.

How can families learn more or arrange a visit?

Families can schedule a tour and meet with our Admissions team. Visit rumseyhall.org or contact us at admissions@rumseyhall.org.

Cairn Educational Consulting

Helping Families Survive Application Season

THE ADMISSIONS PROCESS—high school and college—has become more complex, more selective, and more emotionally charged than ever. Alex Ince and Lisa Berg of Cairn Educational Consulting help families navigate it all with perspective, clear planning, and a steady hand. From seventh-graders considering boarding school to seniors sorting out ED2 decisions, Cairn supports students with strategy, self-discovery and a welcome drop in stress levels.

Is it really that common to work with an educational consultant now? It is. Whether their children attend public

schools or highly resourced independent schools, more and more families are turning to educational consultants for support. We complement school-based counseling with individualized planning, structured tools, and steady mentorship—especially valuable during peak periods when school counselors are managing high caseloads; we as independent consultants can give your family our full attention.

Is college admissions actually as competitive as it seems?

Yes, but it’s far from hopeless. We won’t promise to “get your child in” (because no

one should), but we will help your student approach the process with intention and authenticity. A strong, well-matched application still matters—especially when students are encouraged to reflect on what they care about and how they hope to grow.

I’m an involved parent; why would my child need a consultant?

Having a professional allows you to be the parent—not the project manager. We handle the logistics, the timelines, and the follow-up, so you can support your child without becoming the essay enforcer. We offer steady, objective guidance, and help reduce tension on all sides.

What does Cairn actually do?

We guide families through school and college admissions from start to finish. Services include interview prep, essay coaching, school and college list building, enrichment planning, application oversight, and decision support. We help students cultivate their passions and develop their authentic voice—and communicate it with clarity and confidence.

What ages or grades do you work with?

Students typically begin our school practice in seventh or eighth grade, and college advising anytime from the summer before ninth grade through the fall of senior year.

Our Foundational Program for ninth- and tenth-graders helps students make thoughtful academic and extracurricular choices well before the pressure hits.

What’s with the name “Cairn”?

Cairns are stacked-stone markers that guide hikers along uncertain trails. That’s what we do: help students stay oriented when the path feels steep, crowded, or unclear. We don’t blaze the trail; we walk it with them.

What sets your approach apart?

Each student works with two experienced consultants who collaborate throughout the process. We keep our caseload intentionally small so we can offer thoughtful, responsive, relationship-based support. We’re strategic, grounded, and deeply invested in helping students grow.

How can families get started?

Visit cairneducationalconsulting.com to schedule a free consultation. We work remotely with families across the country, and are always happy to meet curious students and thoughtful parents.

Forman School

Empowering Bright Minds Who Learn Differently

FORMAN SCHOOL, founded in 1930, is an independent, coeducational college preparatory school for students in grades 9–12 and postgraduates with learning differences such as ADHD and dyslexia. Forman’s individualized approach ensures students’ learning differences no longer set them apart. Students thrive academically, develop confidence and self-advocacy, and achieve 100% college placement, preparing them for success beyond graduation.

How do Forman teachers engage students and make learning meaningful for those with diverse learning styles?

At Forman, teachers bring learning to life by tailoring every lesson to the strengths and needs of bright students who learn differently. They use evidence-based strategies—from multisensory instruction and hands-on projects to real-world applications—so students see the relevance and purpose behind what they’re learning. Classes are small and interactive, encouraging curiosity, collaboration,

and critical thinking, while also embedding executive function skills into daily routines.

What does a typical day look like for a Forman student, and how does it support their growth and development?

At Forman, each day begins with Advisory, connecting students with trusted adults who foster self-awareness, executive function skills, and the school’s values of Truth, Respect, and Kindness. Students then move into small, engaging classes tailored to their strengths, with executive function support embedded throughout. Afternoons offer athletics, arts, leadership, and hands-on activities, while evenings blend study time with community-building. This daily rhythm nurtures empowered, confident learners ready to thrive in college and beyond.

What innovative programs or offerings make Forman School unique in supporting students with learning differences?

Forman’s flagship programs, including the Cognition and Learning Department, which provides small, focused classes in executive function, reading, and metacognition, help students understand their brains and overcome learning challenges through hands-on, individualized instruction.

How do you support students outside of the classroom—socially, emotionally, and creatively?

At Forman, supporting students beyond the classroom is all about nurturing the whole person. Through close-knit dorm communities, student leadership roles, and diverse clubs, students build strong social connections. Emotional well-being is prioritized with counseling services, advisory groups, and executive function coaching that boosts confidence and resilience. Creativity flourishes through vibrant arts programs, hands-on projects, and community showcases, giving every student space to express themselves and grow.

Can you share a recent success story that reflects the impact your school has on students?

Ben Wildstein ’22 interned with Forman’s Cognition and Learning team this summer. His Forman experience contributed to his decision to study neuroscience at Connecticut College. During his internship, Ben helped develop a tool to track learning strategies, time management, and organizational skills, and shared his perspective as a student who learns differently at an education conference.

What are your class sizes and studentto-teacher ratios?

Class sizes average eight students, which enables teachers to track challenges and growth closely. Meanwhile, the student-to-teacher ratio is 4:1, which allows for individualized learning. With effective guidance and support, students become confident self-advocates, gaining critical skills for lifelong success.

How can families learn more? Email admission@formanschool.org or call the Office of Admission at 860.567.1802. formanschool.org/inquire

Arch Bridge School

Doing the Work of the Angels

FOUNDED IN 1990, the Arch Bridge School at Wellspring offers a unique, deeply individualized approach to education and therapy. Rooted in a belief in each student’s inherent worth and potential, the school serves emotionally challenged youth by nurturing their inner strengths and fostering lasting personal and academic growth.

What is the mission or core philosophy that drives your school?

At Wellspring’s Arch Bridge School, we believe in the uniqueness and dignity of every individual. Our goal isn’t just external adjustment but also helping students access the inner strengths and potential—the “wellspring” of their being—that lead to a stable,

creative, and fulfilling life.

How did the school begin, and how has it evolved?

The Arch Bridge School was originally created to support adolescent residents at Wellspring. Over time, we opened our doors to students from the broader community with emotional and behavioral challenges. We’ve grown to meet these needs with a comprehensive blend of therapeutic and academic services.

What makes your school stand out from others in special education?

Our integrated approach sets us apart. Every student receives an individualized education plan supported by a team of educators, clinicians, and therapists.

gram meets state standards and is highly personalized. Small class sizes and experienced special education teachers allow students to work at their own pace. Integrated therapeutic support is built into each school day, helping students build emotional regulation, self-esteem, and confidence alongside their studies.

What role does your clinical team play in a student’s school life?

Our staff includes clinicians, social workers, and expressive arts therapists who collaborate closely with educators. Together, they create a consistent, supportive environment throughout the day. We also work with families, offering therapy and guidance to support the student’s progress at home as well as at school.

Can you share a recent success story that reflects the impact your school has on students?

This close collaboration allows us to support both academic and emotional growth in a way that’s hard to find in traditional school settings.

Who is the ideal student for Arch Bridge School?

We serve middle and high school students who face emotional or psychological challenges that make it difficult to succeed in standard educational environments. Many of our students live with anxiety, depression, trauma, or neurodiverse conditions and benefit from our calm, structured, and deeply supportive approach.

How do you support students academically and emotionally?

Our accredited academic pro-

One former student recently shared this heartfelt update: “I’ve been thinking about my time at Wellspring and wanted to share where I am now. I’m studying psychology and neuroscience at a university in England, and hope to pursue research in the field. Everyone at Wellspring helped me see how amazing life can be. I still spend at least three hours a day outdoors; nature brings me the same peace I felt during my time at Wellspring.”

If your child is struggling and needs more support than a traditional school can offer, we encourage you to explore what we do. This is a place where students are seen and supported as whole individuals. We welcome families to visit and see the difference a truly integrated approach can make. For inquiries, call 203-266-8029 or go to wellspring.org.

Litchfield Montessori School

Where Playing Is Part of Growing

ON SATURDAY, OCTOBER 18, Litchfield Montessori School will open its campus to the public for an afternoon of celebration and community at its annual Fall Festival. This year’s event, from 1 to 5 pm, marks a particularly special occasion as the school unveils its brand-new playground, with a ribbon cutting ceremony during the festivities.

The playground is more than just a place for children to play; it represents the school’s commitment to fostering independence, physical development, and joyful discovery for children from toddlerhood through sixth grade.

Designed by Kompan Inc. and made possible by donations from past and present families, friends of the school, the Seherr-Thoss Foundations,

the Northwest Connecticut Community Foundation Edwin M. Stone and Edith H. Stone Fund, and with the generous help of Alibozak Construction and Stockyard of Litchfield, the playground will serve as a vibrant space where Montessori principles come to life in movement and collaboration.

This space will also stand as a tribute to the school’s legacy. It will be named in honor of Mary and Richard Loyer, founders and steadfast supporters of Litchfield Montessori School. Their daughters, Anne Loyer and Kathryn Flodquist, have led the way in dedicating this new space to their parents’ vision, ensuring that generations of children will continue to thrive in an environment grounded in purpose and

love over 50 years ago.

The ribbon cutting will take place during the Fall Festival, a family favorite with activities for all ages. Guests will enjoy live music, food available for sale by Hindsight BBQ, pumpkin decorating, face painting, games, live farm animals, a bake sale, and more. Young guests will delight in a special touch-a-truck experience provided by the Northfield Fire Company.

In keeping with its educational mission, the school will also host an open house during the festival. Prospective families are invited to tour the classrooms and learn more about Litchfield Montessori’s thoughtful approach to education, which consists of mixed age classrooms. A hallmark of the Montessori

experience is the prepared environment; this includes not only the physical preparation of a room to set the scene for inspired learning, but the beautiful materials and purposeful respect for the child’s inner life, awakening awe and gratitude.

Located at 5 Knife Shop Road in Northfield, Litchfield Montessori School has been serving children across the region for over 50 years. Come celebrate this new chapter with us, meet our warm and welcoming community, and experience firsthand the enduring value of Montessori education.

Admission to the Fall Festival is free and open to the public. See you on the 18th! —litchfieldmontessori.org or call 860-283-5920

Discover Your Strengths

Personalized Guidance Transforms Potential into Achievement

FOR NEARLY 70 YEARS, Marvelwood School has embraced a philosophy rooted in confidence-building, inclusivity, and individualized support. Founded by Robert A. Bodkin and Ian Hanna on the former Rumsey Hall campus in Cornwall, Connecticut, the school was created for students who had “not yet discovered how to make the most of themselves.”

That vision—helping each student find their strengths through tailored guidance and mentoring—remains central today. Since relocating to its current Skiff Mountain campus in Kent in 1995, Marvelwood has flourished as a close-knit community where students develop empathy, respect for diversity, and a commitment to service. With highly personal-

ized academics and a supportive environment, Marvelwood empowers young people to become resilient, mindful, and confident learners prepared to meet the challenges of higher education, the workplace, and an ever-changing world.

What sets your school apart from other educational institutions in the area?

Our philosophy of “we can do that,” tied to our founder’s vision, sets us apart. Student voice and leadership is essential here, whether in dorm life, student government, or clubs. As a boarding-day school with 85% boarders from more than 20 states and 7 countries, Marvelwood fosters a vibrant residential life while giving day students a “home on campus” experience.

in Connecticut), and tiered learning support. We also offer AP and honors classes, along with more than 50 electives.

How do you support students outside of the classroom?

Faculty serve as teachers, coaches, advisors, and dorm parents, creating a unified community of adults who truly know each student. Advisors meet regularly with small groups, while tiered learning support and two full-time counselors provide additional academic and emotional guidance.

Can you share a recent success story that reflects the impact your school has on students?

How would you describe the student experience on a day-today basis?

Students are constantly moving and engaged, with just the right balance of academics, extracurriculars, and downtime with friends. Whether in Robotics, songwriting, athletics, or field research on Purple Martin migration, Marvelwood students embrace opportunities to lead and explore diverse interests.

What are some signature programs or unique academic offerings you’re especially proud of?

Signature programs include weekly community service, ornithology on our 90-acre campus, EntreX Entrepreneurship Studies, Round Square International membership (one of only two schools

Student success stories are everywhere at Marvelwood. Students gain confidence and discover passions that lead to achievement, from winning Connecticut’s Envirothon competition two years in a row to creating the school’s social media presence as a step toward a career in marketing.

What should prospective families know when considering your school? Marvelwood is transformational. Students and alumni consistently share that being seen and known by both peers and faculty defines their experience.

How can families learn more or arrange a visit?

Visit discover.marvelwood. org, call the Admission Office at 860-927-0047, or email admission@marvelwood.org. We offer tours four days a week and Fall Preview Days on October 4, November 1, and December 6. Families can sit in on classes, tour campus, and meet faculty and students to see what makes Marvelwood the right fit.

NEW PRESTON Impeccably sited on 69 acres with direct lake frontage on West Shore Rd, uninterrupted views, a private and beach, heated Gunite pool, guest house, and approvals in place for a lakefront accessory structure. One of the largest private holdings on the lake, it offers a rare combination of expansive view acreage, true waterfront access, and future potential—set in the most coveted location in the area.

for Litchfield

the

ODE TO JOY

The Healing Power of Art

BY FRANCES CHAMBERLAIN / PHOTOGRAPHS BY RANA FAURE

Joy Brown’s human-like sculptures

are watching you, everywhere you go. Their benign faces are not blank, but whimsical, humorous even. The faces of the large oven-fired figures have deep-set eyes and small open mouths, and seem to watch as people walk around them.

“I work in clay because it makes me happy. Calm, grounded,” Brown says. “And I think when other people see them, they feel happy—and that in itself is a healing force in this old world.”

“When I saw my big pieces in New York City on Broadway, with everybody going about their business at crosswalks, and cars passing by, nobody paying any attention to the sculpture … The sculpture sat there quietly, watching all this going on. The sculptures are representative of that part of us that’s witnessing everything we do, our spirit self, watching, aware.”

Her work, Brown says, embodies a wholeness and presence. No doubt, a lot of her experience came from training with a traditional Japanese artist.

“At first, in Kyoto, in a very rigid medieval environment, I made sake cups. I helped in the studio, and then threw on the wheel. It was a kind of meditation, an intuitive connection.”

After Kyoto, she went to study with Shige Morioka in the mountains of Wakayama, Japan. “I gained a broad understanding of ceramics. It had a profound impact on my work.”

Brown had grown up in Japan, where her missionary father had started a hospital. After living in Osaka, she studied in the U.S. and then returned to focus on ceramics in Japan. After her apprenticeship she came to Wingdale, N.Y., where she says she got over being shy because she had to sell her work.

After producing so many sake cups in Japan, her work evolved into small animals. “They were little spirit forms, not aware of age, gender, culture, or skin color,” she says. “They touched a human part of myself.”

She met Denny Cooper, her mentor, in 1993. “He made me see my spiritual way in a community.” They formed Still Mountain Center, a nonprofit in Kent, and opened the studio to busloads of schoolchildren. Teaching in front of groups of children through Still Mountain, she explains, brought another good skill.

“It’s healing for me, once a sculpture goes out,” she says, “and a healing thing when people see a sculpture. You put a clay cup to your lips, and it’s healing. Clay is what people have done for tens of thousands of years.”

Brown’s studio allows her to explore different styles and sizes of sculptures—oversized people, small animals, rounded stones too perfect to be real, and her collection of 108 dancing ladies, that symbolizes a new beginning.

“Clay is what people have done for tens of thousands of years.”

At her studio, she uses a woodfired kiln to finish her work. “It’s a nine-day process, in a 30-foot-long tunnel,” she says. “It starts like a campfire; after four days, we’re putting wood in every 15 to 20 minutes.”

The front is bricked up and wood goes through vents.

“Firing is like asking the universe for what you need,” she says. “Working together is what brings people together.” She needs a lot of friends to help manage the firing for the nine days.

Her partner, Jimmy Griffin, doesn’t help with the firing but he’s essential in many other ways. “He’s a masterful, self-taught engineer, and can move sculptures that weigh from 1,200 to 1,800 pounds,” she says.

“In his spare time, he likes to rebuild vintage Volvos.”

Brown is part of this year’s Clay Way Studio Tour, which will take place on October 18 and 19, from 10 am to 5 pm. She is also the subject of a documentary, The Art of Joy Brown, by Eduardo Monte-Bradley. joybrownstudio.com; claywaystudiotour.net

Washington Art Association

Opening Reception

September 20, 4pm-6pm

Out &About

›› Summer Issue Party

On Thursday, July 10, Litchfield Magazine hosted a cocktail reception at the Mayflower Inn and Spa’s newly designed outdoor chef’s garden and event space in celebration of the publishing of the summer issue. Guests were treated to delicious seasonal bites, refreshing signature cocktails, and the enchanting ambiance of a warm summer evening, while mingling with friends, contributors, clients, and members of the community.

Our timeless Kettle-style Fire Pits are handcrafted to inspire simple moments and traditions that define and connect us. Around our Kettles, stories come to life, friends come to visit, and the fire burns on —from one generation to the next.

Out &About

›› Pilobolus Ball

Pilobolus held its annual ball on Saturday, June 7, in Washington, raising $370,000 to support performing arts programming, including new works and educational initiatives. The event, generously hosted at the residence of Susan Haber, featured dining, dancing, and a performance by the company, that featured pieces Flight, Bloodlines, and Particle Zoo—all of which feature prominently in the Other Worlds Collection—on tour now.—pilobolus.org

BE FEATURED BY CLINTON KELLY

Our annual Holiday Guide Issue is coming! TV personality and author Clinton Kelly will spotlight standout businesses, products, and services for the season. Don’t miss this exclusive chance to shine.

Contact Jill: jill@litchfieldmagazine.com

Out &About

›› Ripley’s 40th

Ripley Waterfowl Conservancy celebrated its 40th anniversary on Saturday, June 28.

More than 300 guests—both humans and ducks—enjoyed a gorgeous evening at the Conservancy in Litchfield with dinner, silent and live auctions, and a lively paddle raise. The record-breaking funds raised will ensure the Conservancy can build critical infrastructure to protect the rare and endangered flock from the real and ongoing threat of avian flu. ripleyconservancy.org

SAVOR LEAD CHEF

John Bourdeau

As lead chef for Savor Litchfield and owner of Sparrow in New Milford, John Bourdeau brings both his culinary expertise and his love of community to one of most anticipated food festivals. Having been part of the event for years, John says that what makes it so special is how welcoming and lively it feels—“it’s not just about the food, it’s about families, music, and celebrating together.”

One of his favorite parts of Savor Litchfield is the atmosphere: Kids are welcome, there’s live music in the background, and people can stroll at their own pace, sampling dishes while connecting with the chefs who made them. For John, that interaction is priceless. “It’s rare that we get to step out of the kitchen, and talk directly with people enjoying our food. Seeing their reactions in the moment is incredibly rewarding.”

He also loves the variety and creativity the event inspires. From inventive small bites to comforting classics, there’s something for every palate, and families can explore it all in one afternoon.

As lead chef, John is especially excited to help shape the experience this year, making sure it reflects the region’s energy and flavors. For him, Savor Litchfield is more than a tasting it’s a chance for chefs, families, and food lovers of all ages to come together and celebrate. —savor2025.rsvpify.com

SEPTEMBER 14 / MORRIS, CT

Join Litchfield Magazine for the premier culinary event of the season, Savor Litchfield, taking place Sunday, September 14, from 3–6 pm at South Farms in Morris. This unforgettable afternoon brings together 25 of the region’s top culinary talents, each serving signature bites. Enjoy craft cocktails from Litchfield Distillery and South Farms, a full cash bar, upscale pop-up shops, and fun for all ages—including a dedicated kids zone.

Want to elevate your experience?

A limited number of VIP tickets offer early access beginning at 2 pm, with an exclusive hour of elevated culinary offerings before the main event opens to the public. VIP guests will enjoy premium bites from our featured chefs, artisanal cheeses by Kate Redin, fresh seafood by Zach Redin of To the Gills, Pointy Snout caviar, Prosecco, signature cocktails, and a deluxe goody bag. Live music by the Dirk Quinn Band will set the tone for a festive and flavorful afternoon. New this year: Reserve a VIP table for six, which includes a private table for the duration of the event and upgraded food and drink perks—perfect for those looking to savor the day in style. A portion of proceeds supports F.I.S.H. NWCT, a vital Torrington shelter providing food and support for those in need.

LITCHFIELD

SOUTH FARMS MORRIS, CT

SEPT 15TH / 6PM - 9PM

Scan for

Ticket information

On Sunday, September 15, South Farms in Morris hosted Savor Litchfield, the region’s premier culinary event. Chef Christian Hunter, of Michelin-starred Atelier in Chicago and formerly of Community Table, led the festivities.

Set against the scenic countryside, the festival brought together 400 guests and 15 top Litchfield County chefs who showcased their talents using fresh, locally sourced ingredients. Attendees enjoyed unlimited tastings and artisanal cocktails from Litchfield Distillery, alongside upscale pop-up shops.

VIPs were treated to a caviar bar by Pointy Snout Caviar, a private cocktail hour, and special goody bags. A portion of ticket sales supported F.I.S.H. NWCT, a nonprofit serving the local community.

BY LITCHFIELD MAGAZINE

The Chefs

Lead Event Chef

John Bourdeau

Owner, Sparrow, New Milford

John Bourdeau’s globally inspired menu reflects a rich culinary history, from Lucia to The Owl. Sparrow continues Bourdeau’s tradition of creative, flavorful, and beloved dining. @sparrownewmilford

Chef Robert Arbor

Le Gamin, Sharon

Chef Arbor brings classic French café charm and hospitality to Sharon, with timeless bistro dishes served in a welcoming, community-centered setting. @legaminstudioagraire

Chef CJ Barroso

Lost Fox Inn, Litchfield

Trained in NYC’s top kitchens, Chef Barroso creates thoughtful, seasonal menus that highlight local ingredients and partnerships. @plant_create_eat

Chef Pam Buchler

New Morning Market, Woodbury

With deep roots in farm-to-table, Chef Buchler crafts nourishing, seasonal dishes, leads culinary innovation, and champions food education.

@newmorningmarket1971

Chef Carl Ciarcia III

South Farms, Morris Chef Ciarcia blends Italian roots with local bounty, leading South Farms’ fresh, Mediterranean-style culinary offerings. @carlciarcia

Chef Dennis DeBellis

John’s Cafe, Woodbury CIA-trained Chef DeBellis has led John’s Cafe for decades, blending classic techniques with personal flair and local warmth. @johnscafe693main

Chef Matthew DeLongis

Marketplace Tavern, Litchfield

Chef DeLongis oversees menus at 11 restaurants, combining innovation, consistency, and over 20 years of culinary leadership across Connecticut. @marketplace.kitchenandbar

Chef David DiStasi

Materia Ristorante, Bantam

Chef DiStasi crafts refined, seasonal Italian cuisine at Materia, inspired by CIA training and time at Blue Hill at Stone Barns.

@materiaristorante

Chef Cedric Durand

The Pink House, West Cornwall French-trained Chef Durand blends global experience and local ingredients to deliver refined, seasonal menus at The Pink House.

@thepinkhousect

Chef John Gapasin

The Abner, Litchfield

Chef Gapasin brings extensive hospitality experience and executive-level creativity to The Abner, focusing on quality and thoughtful execution.

@theabnerhotel

The Sponsors

Dunahoo Paradise Wealth Management

Chef Cecilio Garcia

La Güera, Morris

Co-founder of La Guera, Chef Garcia shares bold, authentic Mexican cuisine, evolving from a food truck to a vibrant restaurant in Morris. @laguerafoods

Chef Anna Gowan

Kingsley Tavern, Kent

Chef Gowan’s community-rooted gastropub features fresh, locally sourced ingredients and heartfelt fare in a cozy, welcoming space. @kingsley_tavern

Chef Tyler Heckman Belden House and Mews, Litchfield

A Connecticut native, Chef Heckman brings innovation, creativity, elegance, and Asian flair to dishes that feature fresh ingredients and seafood. @beldenhouse

Chef Bolivar Hilario Community Table, New Preston

Chef Hilario combines Mexican roots with Japanese and French techniques for bold, sustainable, and seasonal cuisine. @bol1var_

Chef Dino Kolitsas

Greca Mediterranean Kitchen + Bar, New Milford

Chef Kolitsas infuses modern Mediterranean flavors into Greca’s award-winning menu, and inspires culinary learning at The Silo Cooking School. @greca.med

Chef Daniel Meissner Willa, Millerton

Chef Meissner, formerly of Noma and Fäviken, champions seasonal sourcing and farmer relationships. @acooksjourney

Chef Megan Moorhead

Mayflower Inn, Washington

Most recently, Chef Megan conceptualizes the dessert offerings at the Mayflower Inn and Spa in Washington, where she focuses on highlighting the local ingredients in a design-led way. @megthepastrychef

James O’Shea

West Street Grill, Litchfield

Restaurateur O’Shea is credited with bringing high-end American cuisine (with an emphasis on farm-totable cooking) to Litchfield County. West Street has remained an iconic and popular destination since it opened in 1990. @weststreetgrill_ct

Chef Paul Pearson

White Hart Inn, Salisbury From England to the U.S., Chef Pearson crafts seasonal menus at The White Hart, sourcing from local farms and leading with experience. @whitehart_inn

Chef Carlos Perez @ the corner, Litchfield Chef Perez brings bold, artistic flair to farm-to-table cuisine at @ the Corner, earning accolades for fresh, seasonal flavors. @chefcarlosperez

SOUTH FARMS

Litchfield County

Chef Carlo and Michelle Pulixi

Geppetto, Torrington Sardinian-born

Chef Carlo and his wife, Michelle, serve rustic, regional Italian dishes in a warm setting inspired by their Brooklyn and Roman roots. @geppettoct

Kate Redin

New Curds on the Block, Oakville

Cheesemonger Kate Redin celebrates Northeast-made cheeses, supporting local dairies and sharing her passion for fermentation and education. @newcurdsontheblock

Chef Zach Redin

To the Gills, Oakville Seafood expert Zach Redin sources the freshest catch, delivering flavorful, expertly prepared dishes with a deep love of the craft. @to.the.gills

Chef Jeff Schmidt

Hindsight BBQ, Waterbury

A Waterbury native with extensive restaurant experience, Pittmaster Schmidt offers craft woodfired BBQ and delicious sides. @hindsightbbq

Chef Mike Sorensen Sparrow, New Milford

Chef Sorensen blends whimsical global cuisine with serious culinary chops, collaborating with John Bourdeau at Sparrow for inventive dishes and cocktails. @sparrownewmilford

Celebrate Fall at HOLLISTER HOUSE GARDEN

Nestled

in the Litchfield

Hills, Hollister House Garden in Washington is an American interpretation of a classic English garden, surrounding a historic 1770 homestead. With its series of intimate “garden rooms,” stone walls, and meandering paths, it is a place where structure meets seasonal abundance. As autumn arrives, the garden glows with dahlias, grasses, and late-blooming perennials, setting the stage for a season of celebration and learning.

Autumn kicks off with Hollister House’s Garden Party on Saturday, September 6, from 4 to 7 pm. Gather with friends and neighbors to support the garden while enjoying cocktails, hors d’oeuvres,

BY

GEORGE SCHOELLKOPF & KRISTA ADAMS

and music by John Mastroianni and Friends. Bid on an extraordinary silent auction and take home spectacular plants from Broken Arrow Nursery and Cricket Hill Garden. All proceeds from this evening provide critical funding for Hollister House Garden’s educational programming and community engagement initiatives.

The season continues with the Barn Talks series. On September 13, Yuki Kaneko, senior horticulture manager at New York City’s iconic High Line, presents Editing the Garden: Advice from the High Line, offering expert strategies for creating a thriving four-season garden. Then, on October 11, celebrated potter and floral designer Frances Palmer shares Life with Flowers: Inspiration and Lessons from the Garden, blending art, horticulture, and design.

This fall, Hollister House Garden promises inspiration, beauty, and community for every garden lover. —hollisterhousegarden.org

Hollister House Garden in Washington takes its inspiration from the best of the classic English gardens, with charming outbuildings, walls, paths and multiple garden “rooms” that visitors can enjoy.

This I Know

By Karen Silk POETRY

It is coming My bones foretell

Leaves will soon cover The forest floor

An Aubusson

Weaving splendor In the cathedral

Of a third growth wood

Another summer ends The high sun wanes I love how even Before it crept over The meadow, the robin And wren began their songs

All day it sailed

Across the sea of heaven

Asking for nothing

Midst pandemonium

That asks, always, For everything

As dear earth turns Gather leaves

Sit among them

Their musky sweetness

A vivacity of joy.

E ATS

THE MAYFLOWER’S NEW BLOOM

Luke Dowdy is the luxury inn’s talented new chef

BY CHARLES DUBOW

›

For many who frequent Litchfield County, the Mayflower Inn & Spa in Washington has a well-earned reputation as one of our most beautiful, not to mention luxurious, properties. Originally opened in 1920, it has become an institution of sorts, a place where for generations both locals and out-of-towners have come to celebrate milestone events: birthdays, weddings, graduations, engagements. But it is also

a place where people can roll up to the cozy Tap Room to enjoy a casual meal and a cocktail for no reason at all.

This past summer the owners, Auberge Resorts Collection, brought in a talented new chef who has made dining at the Mayflower better than ever.

Luke Dowdy, 34, is a veteran of both the Thomas Keller Group and Jean-Georges. He also started as the chef of Keswick Hall, a luxury inn in

Charlottesville, Va., which taught him about the particular demands associated with serving sophisticated clientele at a high-end hotel. Most recently, he was chef at The Parlour Room Bar and Grill in Midtown Manhattan.

“It was a great place to work, but then a recruiter reached out to me about the Mayflower, and it was too good an opportunity to pass up.” So he packed up his wife and young

children, and moved to Litchfield County. Originally from Virginia, Dowdy got his start cooking in his mother’s restaurant when he was 14, and eventually wound up in Myrtle Beach. “There was one place called Nacho Hippo,” he laughed. “It was a Tex-Mex place. We made all our food from scratch using the best locally sourced ingredients. We could have bought bulk guacamole but ours was so much better. It taught me never to cut corners.”

He also credits the rigor that he learned under Chef Keller. “Everything has to live up to a 3 Michelin Star standard. Make it the best you can. It doesn’t matter what you are cooking, it should all be made to the best of your ability.”

Since arriving at the Mayflower in July, he has already had a positive impact on the menu, which has been streamlined and simplified. One of his new dishes is a basil-infused oven-roasted Maine lobster entrée, served with avocado, heirloom cherry tomatoes, and sweet corn gazpacho. It was a unique and absolutely delicious spin on everyone’s favorite crustacean—fresh, light, and succulent.

Other highlights include the toothsome 12-ounce rib eye, with stewed peppers, tomatoes, and Tap Room butter; the grilled free-range chicken with toasted orzo, black garlic-eggplant purée, and baby zucchini; and the Raven & Boar Heritage pork chop (from Columbia County, New York), served with charred lemon, roasted fingerling potato salad, and chicories.

And, at the risk of sounding hopelessly pedestrian, his Mayflower burger is a triumph. Loaded with American and cheddar cheese, lettuce, heirloom tomato, pickles, red onion, and his signature Tavern Sauce, it was one of the best I’ve ever eaten. Welcome Chef Luke, here’s to the Mayflower’s bright future!

Mayflower Inn & Spa, 118 Woodbury Road, Washington—aubergeresorts.com

Bantam

ARETHUSA A MANO

Enjoy their housemade bagels, macarons, and coffee. 833 Bantam Rd. 860-567-5722 arethusafarm.com I

ARETHUSA AL TAVOLO

Exquisite cuisine and superior service. 828 Bantam Rd. 860-567-0043 arethusaaltavolo.com E

JACKIE’S

Casual Bantam staple serving breakfast and lunch. 920 Bantam Rd. 860-567-0770 I

LA CATRINA OF BANTAM

Mexican cuisine combining traditional recipes with modernized cooking techniques. 810 Bantam Rd. 860-361-6401 lacatrinabantam.com M

WOOD’S PIT BBQ

BBQ dishes, sandwiches, and traditional Mexican fare. 123 Bantam Lake Rd. 860-567-9869 I

ZINI’S

Presenting a modern twist on traditional favorites. 938 Bantam Rd. 860-567-1613 zinisrestaurant.com M

Bethlehem

OLIVA ON MAIN

Serving delicious Mediterranean specialties and wine. 15 Main St. S / 203-266-5558 olivacafe.com M-E

Bridgewater

BRIDGEWATER BISTRO

Seasonal local, sustainable, food in a charming space. 27 Main St. S / 860-354-2863 bridgewatervillagestoreandbistro.com M

North Canaan

BLACKBERRY RIVER BISTRO

Serving delicious made-from-

scratch food. 99 Main St. 860-453-4067 M

INDUSTRY KITCHEN & BAR

Philly steak eggrolls, wings, avocado ranch burger, Atlantic salmon, and more. Don’t miss happy hour from 2-6 pm.

14 Railroad St. / 860-453-4317

Industrykitchenbar.com I

PICANTE’S CANAAN

Mexican food prepared fresh every day. Outdoor dining.

499 Ashley Falls Rd. 860-453-4271 picantescanaan.com I

TRACKSIDE TACOS

Mexican favorites served in a historic railroad car.

37 Main St. 959-227-9024 @tracksidetacos on FB I

West Cornwall

THE PINK HOUSE

Upscale cuisine in a lovely setting near the Covered Bridge.

34 Lower River Rd. 860-248-3207 thepinkhousect.com M

Falls Village

THE FALLS VILLAGE INN

Classic American comfort

fare served in a historical landmark.

33 Railroad St. / 860-824-0033 thefallsvillageinn.com M

MOUNTAINSIDE CAFE

Fresh and wholesome choices for breakfast and lunch. 251 Rte. 7 S 860-824-7876 mountainside.com/cafe I

OFF THE TRAIL CAFE

A popular stop for hikers, cyclists, and locals for breakfast, lunch and snacks. 107 Main St. 860-206-7098 offthetrailcafe.com I Kent

45 ON MAIN

Espresso drinks and pastries.

45 N. Main St. 860-592-0171 I

COZZY’S PIZZERIA

Serving up a fast-casual dining experience. Pizza and salads. 24 N. Main St. 860-927-1551 I

FIFE ’N DRUM

Enjoy live music and great food at this Kent staple. 53 Main St. 860-927-3509 fifendrum.com M-E

THE KENT KITCHEN

Burgers, sandwiches, fresh sushi, ramen, and more. 12 N Main St. 860-592-0015

KENT PIZZA GARDEN

Delicious pizza plus full menu, fun atmosphere, full bar. 17 Railroad St. 860-927-3733 kentpizzagarden.com M

KINGSLEY TAVERN

Wide variety of fresh and local food in a friendly, casual setting. 14 N. Main St. / 860-592-0261 kingsleytavern.com M

NO. 109 CHEESE MARKET

Gorgeous sandwiches on baguette, made with artisan cheeses and charcuterie. 6 Kent Green Blvd. 860-592-0366 109cheeseandwine.com M

ORE HILL

Fine dining. Intimate farmfocused tasting menu. 3 Maple St. 860-592-0404 orehillandswyft.com E

SWYFT

Small plates, wood-fired pizzas in a Scandinavian setting. 3 Maple St. 860-592-0404 orehillandswyft.com M

THE VILLAGER RESTAURANT

Breakfast and lunch at this popular spot. Outdoor patio. 28 N. Main St. 860-927-1555 villagerkent.com I

WILSON’S BY HIGH WATCH

Popular breakfast and lunch spot, espresso drinks.

8 N. Main St. / 959-300-0080 wilsonsbyhighwatch.com I Lakeville

BLACK RABBIT

Gastropub cuisine, lobster rolls, Sunday brunch. Popular bar with sports on TV. 2 Ethan Allen St. 860-596-4227 blackrabbitbarandgrille.com M

FERN

Chic spot with artisanal woodfired pizzas, salads, pasta. 9 Sharon Rd. 860-596-1930 fernlakeville.com M

ON THE RUN

Popular coffee spot serving breakfast and lunch. 4 Ethan Allen St. 860-435-2007 I

THE BOATHOUSE AT LAKEVILLE

Known for burgers, sushi, friendly service. Popular spot for dining at the bar. 349 Main St. 860-435-2111 theboathouseatlakeville.com M

THE WOODLAND

Large selection of favorites and specials at iconic local eatery. Famous for fresh sushi. 192 Sharon Rd. 860-435-0578 thewoodlandrestaurant.com M

Litchfield

@ THE CORNER

Comfort food and fine dining. 3 West St. / 860-567-8882 athecorner.com M

BELDEN HOUSE

Seasonal produce, often starring seafood. Beautiful space. 31 North St. / 860-337-2099 beldenhouse.com E

BOHEMIAN PIZZA & TACOS

Pizza, tacos, and drinks. 342 Bantam Rd. 860-567-3980

bohemianpizzaandtacos.com M

THE COURTHOUSE AT THE ABNER HOTEL

Elegant ambiance with a

diverse menu, great service. 15 West St. / 860-898-8000 theabnerhotel.com M

DA CAPO

Italian food, casual atmosphere. 625 Torrington Rd. 860-482-6246 dacapolitchfield.com M

LOST FOX TAVERN & RESTAURANT

1740s tavern transformed into a chic space serving mussels, loin of lamb, and more. 571 Torrington Rd. 860-222-0855 lostfoxinn.com M

MAGGIE’S TAVERN

Casual farm-to-table dining at the bar in this Relais & Chateaux inn. 155 Alain White Rd. 860-567-9600 winvian.com M

MARKET PLACE TAVERN

Burgers, pasta, seafood. 7 North St. / 860-361-9930 mptavern.com M

MATERIA RISTORANTE

Fine Italian dining; excellent food, cocktails, and service. 637 Bantam Rd. 860-567-3326 materiaristo.com M

MERAKI

Delicious take-out; high-quality sandwiches and salads. Catering. 239 West St. / 860-361-9777 merakifood.com M

PATTY’S RESTAURANT

Casual eatery whipping up classic diner specialties. 499 Bantam Rd. 860-567-3335 pattyslitchfield.com I

PETRAROIA DELI

Sandwiches, salads, prepared foods in this beautiful deli. 33 West St. / 860-361-6006 petraroiadeli.com I

SAGE AND SALT

New All-American menu at the former Saltwater Grille.

26 Commons Dr. 860-567-4900 sageandsaltct.com M

SALT 2.0

Gluten-free and vegan-friendly affordable takeout. 26 Commons Dr. 860-689-7989 salt20togo.com I

THE VERDICT

Local beers, cocktails, and a friendly rooftop setting. 15 West St. / 860-567-4137 theabnerhotel.com M

TOAST & CO.

Avocado toast, sandwiches, egg dishes, specialty drinks.

18 Commons Dr. 860-567-0301 toastandco.com I

THE VILLAGE RESTAURANT

Neighborhood haunt serving big portions of bar food. 25 West St. 860-567-8307 village-litchfield.com M

WEST STREET GRILL

This cozy, often star-studded mecca is home to great dining. 43 West St. / 860-567-3885 weststreetgrill.com E

WINVIAN

Fine dining, with fresh and seasonal foods. 155 Alain White Rd. 860-567-9600 winvian.com E

Morris

La Güera Cantina

Traditional Mexican favorites, open for lunch and dinner. 5 Watertown Rd. 860-361-6438 I

PENNY FARTHING TEA ROOM

Quaint tea room offering British-inspired meals, delicious teas.

1 Watertown Rd. 860-361-6109 britsbrand.com I

New Milford

AL DENTE RISTORANTE

Pizza, seafood, chicken, and house-made desserts.

7 Main St. / 860-799-0059 aldentenewmilford.com M

A TASTE OF RIO

Brazilian barbecue, fresh grilled meats and buffet. 12 Danbury Rd. 860-799-0599 M

COLOSSEO

Sharing the family’s Italian heritage, serving traditional dishes. Brick oven pizza. 38 Park Lane Rd. 860-350-9596 colosseoristorante.com M

GRASSROOTS ICE CREAM

Classics, plus flavors like blood orange chocolate chip, goat cheese blackberry, dark coffee. 12 Bank St. / 860-799-0057 grassrootsicecream.com I

GRECA MEDITERRANEAN KITCHEN +

BAR

Fresh grilled fish, grilled meats, and small plates in a Mediterranean style. 1 Kent Rd. 860-799-6586 grecamed.com M

THE IRON RAIL

Casual and modern steakhouse with classic menu.

10 Railroad St. / 860-799-5606 theironrailct.com M

LA PICCOLINA

Northern Italian cuisine on the town Green. Locally grown ingredients prepared in modern combinations.

27 Main St. 860-210-9669 lapiccolinact.com M

LUCIA RISTORANTE

This charming spot offers Northern Italian fare. Prosciutto di Parma rollatini, bucatini carbonara, and

quattro stagioni pizza. 51 Bank St. 860-355-5100 luciaofnewmilford.com M

MOMMA’S TACOS

Casual eatery serving fresh Mexican cuisine. 17 Church St. 860-717-4577 mommas-tacos.com I

RIVER & RAIL CAFE

Café menu served in a modern pretty space. 21 Bank St. 860-799-7272 riverandrailcafe.com I

SPARROW BAR + RESTAURANT

Tacos, duck fried rice, grilled pork loin banh mi. 31 Bank St. / 860-799-7111 sparrowbyjb.com M

TANDOORI FLAMES

Authentic Indian cuisine with a friendly atmosphere. Chicken

tikka masala, tandoori mixed grill, vegan korma, and amazing cocktails from full bar. 471 Danbury Rd. 860-210-0020 M

THAI CHARM RESTAURANT

Thai food including chicken satay and pad thai. 218 Kent Rd. 860-799-5271 thaicharmct.com I-M

VEGAS MEXICAN KITCHEN & BAR

Street tacos and classic Mexican fare. Full bar. 24 Railroad St. 860-799-0873 vegasmexican.com I

YOKOHAMA

Classic and modern sushi, plus other Japanese cuisine. 131 Danbury Rd. 860-355-0556 smorefood.com M

New Preston

THE HAYLOFT WINE BAR

Gourmet morsels and local wine served overlooking Lake Waramaug. 25 Hopkins Rd. 860-868-7954 M

THE OWL WINE & FOOD BAR

Wine bar serving light fare. Kale salads, brick oven pizzas, amazing short rib sliders.

18 E. Shore Rd.

860-619-0585 owlnewpreston.com M

THE SMITHY CAFE @ 9 MAIN

A neighborhood hot spot serving breakfast and lunch. 9 Main St. 860-619-0699 cafeat9main.com I-M

THE SMITHY MARKET

Specialty groceries from local farms and vendors. 10 Main St.

860-868-9003 thesmithymarket.com M

WHITE HORSE COUNTRY PUB

English pub food in authentic pub atmosphere with large bar and patio. 258 New Milford Tpke. 860-868-1496

whitehorsecountrypub.com M

Salisbury

NEO RESTAURANT & BAR

Woodfired pizza spot offering paninis, burgers, pasta, and more. 19 Main St. 860-689-1476

neorestarantbar.com M

SWEET WILLIAM’S COFFEE SHOP & BAKERY

Featuring scones, croissants, layer cakes, and coffee drinks. 17 Main St. 860-435-3005 sweet-williams.com I

WHITE HART INN

English-influenced menu and beautiful decor. Lunch and breakfast at Provisions. 15 Under Mountain Rd. 860-435-0030 whitehartinn.com I-M

Sharon

LE GAMIN

Delicious French cuisine from restaurateur Robert Arbor. 10 Gay St. / 860-397-5382 legamin.com/sharon M

WHEN PIGS FLY SOUTH

A favorite Southern barbecue joint. Try the pulled pork. 29 W. Main St. / 860-492-0000 whenpigsflysouth.com I-M

Torrington

BRINX KITCHEN AND BAR

A tapas menu featuring fresh cuisine in a stylish interior. 53 Main St. 860-201-4179 M

CASA VALIJO

Sophisticated Mexican menu, rooftop seating, brunch. 131 Water St. 860-618-2706 casavalijo.com M

GEPPETTO OSTERIA E BISTECCHERIA

Quaglia ripiena, tagliatelle al ragú di vitello, pine nut-crusted rack of lamb. 24 E. Main St. 860-618-0721 geppettoct.com M

PIZZERIA MARZANO

Delicious brick oven pizzas in welcoming atmosphere. 1315 E. Main St. 860-618-0875 pizzeriamarzano.com M

SASSO’S COAL FIRED PIZZA Pizza, seafood, beer, and wine served in a modern cafe. 52 Main St. 860-618-7162 sassoscoalfired.com M

TASTE OF THAILAND

Enjoy their wok stir fry, curry, noodles, fried rice, seafood. 19 McDermott Ave. 860-201-4684 tasteofthailandct.com M

THE VENETIAN

In business for 100 years serving classic Italian fare. 52 Main St. 860-489-8592 venetianrestaurantct.com M

VIENTIANE THAI CUISINE

Excellent, traditional Thai food. Friendly service. 231 High St. 860-489-0758 torringtonthaicuisine.com M

YIAYIA’S GREEK KITCHEN

Greek favorites served by a husband-and-wife team. 1057 E. Main St. 860-618-3076 yiayias.net M

ZACH & LOU’S

Pulled pork, St. Louis ribs, brisket, and pork belly. 2936 Winsted Rd. 860-482-6573 zachandlous.com M

Warren

HOPKINS INN

Enjoy views of Lake Waramaug while dining on Austrian cuisine. 22 Hopkins Rd. 860-868-7295 thehopkinsinn.com E

WARREN GENERAL STORE

Sandwiches, coffee, breakfast foods and sandwiches. 10 Cornwall Rd. 860-868-3354 warrengeneral.com I

Washington

COMMUNITY TABLE

Farm-to-table cuisine in an elegant setting. 223 Rte. 202 860-868-9354 communitytablect.com E

G.W. TAVERN

Serving traditional and

contemporary cuisine. 20 Bee Brook Rd. 860-868-6633 gwtavern.com M

MARTY’S

Breakfast and lunch treats. Popular outdoor cafe. 4 Green Hill Rd. 860-868-1700 seeyouatmartys.com I-M

MAYFLOWER INN & SPA

Elegant setting in the main dining room, or more casual in the tap room. 118 Woodbury Rd. 860-868-9466 aubergeresorts.com E

THE PANTRY

Popular breakfast and lunch spot. Outdoor seating. 5 Titus Rd. 860-868-0258 thepantryct.com M

THE PO CAFE

Homemade sandwiches and salads, baked goods. 5 Kirby Rd. 860-868-1879 meetyouatthepo.com I

Watertown

ECHO CRAFT KITCHEN

Fresh, high-quality dishes with excellent cocktails. 150 Echo Lake Rd. 860-274-8829

echocraftkitchen.com M

ROMA RISTORANTE

Authentic Italian dishes with generous portions. 179 Davis St. 860-274-2558 romaristorantect.com M

UNCOMMON GRILL

Serving comfort food with a twist; fresh ingredients. 777 Echo Lake Rd. 860-417-3104 uncommongrillct.com M

Woodbury

CHARCOAL CHEF

1950s diner feel Most food prepared on a charcoal grill. 670 Main St. N

203-263-2538

thecharcoalchef.com M

EL CAMION

Award-winning tacos and Mexican food.

308 Sherman Hill Rd. 203-405-3008 el-camion.com I

GOOD NEWS

Farm-fresh ingredients. New owners, renovated interior. 694 Main St. S 203-266-4663 goodnewswoodbury.com M

JOHN’S CAFE

Pork Milanese, crispy rice arancini, steak and fries, served in this cozy popular restaurant.

693 Main St. S 203-263-0188 johnscafe.com M-E

MARKET PLACE

KITCHEN & BAR

Large bustling rustic-modern restaurant with a wide range of menu items. 641 Main St. S 203-586-1215 marketplacekitchenbar.com M

MISCHIEF ON MAIN

Casual dining at the Woodbury Brewing Company, featuring tacos, fried specialties, sandwiches.

738 Main St. S 203-405-3811 woodburybrewing.com M

MIX PRIME

Bustling beautiful steakhouse, sushi, and fish restaurant.

757 Main St. S 203-586-1788 mixprimesteakhouse.com M

NEW MORNING MARKET

Organic produce with catering and juice bar. 129 Main St. N 203-263-4868 newmorningmarket.com M

RACHEL’S KITCHEN

Beloved for breakfast, lunch, and brunch favorites like challah French toast, lobster Benedict, grain bowls, and stacked sandwiches.

230 Main St. S 203-263-2235 M

WEST EGG CAFE

Cute spot for brunch and lunch.

20 Sherman Hill Rd. 203-586-1456 westeggcafect.com I

1754 HOUSE

Small plates and traditional fare in an historical space.

506 Main St. S 203-405-3735 1754house.com M

West Hartford

ARTISAN WEST HARTFORD

Cozy countryside tavern serving American cuisine. 1 Memorial Rd. 860-937-2525 artisanwesthartford.com M

BARCELONA WINE BAR

Ever-changing fresh Mediterranean and Spanish specials. 971 Farmington Ave. 860-218-2100 barcelonawinebar.com/location/west-hartford/ E

BARTACO

Casual dining with beach vibes. 971 Farmington Ave. 860-586-8226 bartaco.com I

BLUE ELEPHANT TRAIL

With a cozy, family-friendly atmosphere, Blue Elephant offers delicious Thai cuisine with gluten-free versions. 7 S. Main St. 860-233-4405 blueelephanttrail.com I

THE HUNGRY CRAB

Cajun seafood with a variety of seafood boils, fried baskets, po’ boys, and sliders. 1144 New Britain Ave. 860-937-5738 thehungrycrab.com M

RESTAURANT BRICCO

Modern Italian fare, with wood-oven pizza. 78 LaSalle Rd. 860-233-0220 billygrant.com M n

WELLNESS FESTIVAL

SPONSORS

CHARYM YOGA STUDIO • LITCHFIELD MAGAZINE • AGELESS BY NATURE SKINCARE

CO-SPONSORS

PRIMA WELLNESS

ENERGY HEALTH & FITNESS

CENTER FOR NATURAL MEDICINE

EYES ON LITCHFIELD

THE LITCHFIELD INN

KULA COLLECTIVE

LITCHFIELD PILATES & INT. HEALTH

WISDOM HOUSE RETREAT

CORE LUXE PILATES

THE SPA AT LITCHFIELD HILLS

KYLE CROCKER

VIP VENDORS

Julie Nevers

McCall Behavioral Therapy

All Renew Wellness

Pinchas Foundation

Field & Feather Farm

Still River Wellness

Tamara Sachs

Dow Integrative Institute

Relaxed Organic Beds

Yoga Therapy Associates

Himalayan High

Gentle Mama Counseling

Lemon Tree Counseling

Life Wave

Akwaba / Amoin Chantal Kra

Your Authentic Wisdom

Plus, many more vendors, presenters, volunteers, and hundreds of attendees. Stay tuned for more from Litchfield Wellness!

GOOD SPORTS

› HIGHER THAN EXPECTED , on display from September 13 at Kenise Barns Fine Art in Kent, brings to life a historical photograph of Lucy Smith and Pauline Ranken in 1908 climbing the Salisbury Crags in Edinburgh, Scotland.

Barred from joining the men’s climbing club on account of their sex, they defiantly formed the first women’s climbing club in Scotland. As experienced climbers and with only a rope between them for safety, they assumed more dangers than the men, by climbing in “traditional” women’s clothing such as long skirts, hats, and blouses.

Katrina Majkut’s Game Changers celebrates women-identifying athletes and pioneers who have overcome significant bias and discrimination. The portraits celebrate the athletes’ impacts and their leadership roles and references, but rejects the little-known art historical movement of Woman Power Portraits, which dictated that portraits of women in positions of power were only permissible if they mimicked preexisting masculine portrayals or fictional male characters.

Majkut’s approach rejects these limitations, masculine archetypes, and the male gaze. Her goal is to set new representational standards of women in action with self-actualization, power, strength, fortitude, and perseverance. Using glitter, pearls, beads, and embroidery thread, the artist reveals how crafts—still stereotyped by their patriarchal ideas of femininity and domesticity—can be used to represent power and strength.

Game Changers opens with a reception on September 13 from 4 to 6 pm. Kenise Barnes Fine Art, 7 Fulling Lane, Kent—kbfa.com

Berry Good Times Ahead.

At Litchfield Distillery, we infuse our award-winning Flavored Vodkas with fresh, Connecticut-grown blueberries and strawberries to create a flavor experience unlike any other. The result is a vibrant, natural taste with an aroma as pure as the fruit itself. Perfect for spiked lemonade, craft cocktails, or simply savoring over ice, our vodkas are a delicious reminder of the season’s harvest and the Spirit of Hard Work®.

Blueberry & Strawberry Vodka are available at most retail locations that carry our spirits.