Darien, CT October 2022 by City Lifestyle

F O O D + B E V E R AG E

H E ALTHY E ATI NG DU RI NG AUTU M N M I KU + M ALTA HOUSE ELM RESTAU RANT CELEBRATES 10 YE ARS

Also Serving New Canaan O C TO B E R 2 022

INVITATIONS • FLATWARE • LINENS • TABLE DECOR • FRESH FLOWERS CANDLES • SILVER • CRYSTAL • STATIONERY • REGISTRY

INTRODUCING THE ALL NEW 2023

MASERATI GRECALE Available now! In Stock Starting at $67,450

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October 2022 PUBLISHER

Laura Sabia | laura.sabia@citylifestyle.com EDITOR IAL COOR DINATOR

LIFESTYLE LETTER

October The Food & Drink Issue Welcome Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in Darien + New Canaan. We had the pleasure of sitting down with the chef at Elm restaurant and learned about what their fall menu will be boasting.—so get your tastebuds ready, you are in for a treat. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town!

Kristin Burnell | kristin.burnell@citylifestyle.com ACCOUNT MANAGER

Kate Yoder | kate.yoder@citylifestyle.com AD DESIGNER

Mary Albers LAYOUT DESIGNER

Emily Lisenbee CONTR IBUTING WR ITER S

Robin Chung, Kelsey Reeder

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson

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Proverbs 3:5-6 Darien Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Darien area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Darien Lifestyle™ is gathered from sources considered to be reliable, but the

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

accuracy of all information cannot be guaranteed.

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

16 Say Farewell to Dieting and Hello to a Healthy Lifestyle

Lifestyle Letter

City Scene

Business Monthly

Local Experiences

Must See

Our Town

Artist’s Palette

Events

One local Doctorate student in clinical nutrition shares her healthy tips for our foodie issue

22 Elm Celebrates its 10th Birthday! Inspired by traditional Japanese cuisine

28 Collaboration Builds Community A Partnership Between Miku + Malta House that Gives Back Locally

O N T H E C OV E R

Photography: Elm Elm Restaurant in New Canaan Celebrates 10 Years

FO O D + B EV ER AGE FO O D + B EV ER AGE FO O D + B EV E R AG E

SEE YOUR PANTRY IN A WHOLE NEW LIGHT

Reinvent

PANTRY

CLOSETS • GARAGES • HOME OFFICES • ENTERTAINMENT CENTERS • WALL BEDS • WALL UNITS • LAUNDRY ROOMS • PANTRIES • CRAFT ROOMS • MUD ROOMS • WINE ROOMS

Be reinspired. See your wardrobe in a whole new light. You will wonder why you didn't do this sooner. Call (203) 549-1287 for a free in-home or virtual design consultation and estimate. Visit us online at closetfactory.com. Showroom 100 Wooster St., Bethel, CT 06801 Showroom 110 Post Road, Darien, CT 06820 ©2022 Closet Factory. All rights reserved.

RE01PF

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city scene

Where neighbors can see and be seen. 1

2 7

Second Annual St. Jude Give to Live Gala | Westchester Country Club | April 29, 2022. Event Chairs – Marilena Greig and Camille Gladstone | www.stjude.org/givetolivegala 1: Adam Blankfort, Kailee McArdle, Kailey McAllister, Matt McAllister 2: Christina Bernstein, Courtney Doros, Omar Roth 3: Monica Rome, Stephanie Rome, Andrew Gladstone, Camille Gladstone – Event Co-Chair 4: Diane Danza, Francesca Santomero, Patricia Reilly, Kim Casper, Christine Odin 5: Olga Litvinenko, Tina McCann, Sarah Bamford 6: Marilena Greig, Event Chair John Morris, Gaby Ebersole 7: Jim Christian, Jenny Christian, Ryan Prime, Anne Prime, Jade Cunningham, Chris Cunningham

CONTINUED >

C I T Y SC E N E

Come for the workout, stay for the community. After over 300 classes in two years, I can say it’s not just a workout it’s a lifestyle. Pure Barre gives me 50 minutes to myself and allows me to be my best in all the other aspects of life. Before I found PB I honestly hated working out and now I love it. The teachers and barretenders are all amazing, knowledgeable, helpful and honestly feel like f riends. The members are supportive and kind. Honestly, I can go on and on!!! Come try a class, you won’t regret it. - ZAC (203) 557-8663 |

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CIT Y SCENE CONTINUED

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Glass House Summer Party 2022 Photo credits: BFA @bfa, Paul Bickford @paulbickfordphoto, Joanne Keohane @joannekeohane

8: Thaila Lee, Eunice Yao, Kassandra Lee, Dawn Chan 9: Harrison Pierce, Mariloly O'Rourke, Ryan O'Rourke 10: Peter Skaperdas, Kathy Skaperdas, Sara Robert, Alain Robert 11: Rebecca Fine, Roger Wu, Ching Okoro, Laura Lehmann 12: Alexandra Richards, Jacques Naude, Fabian Moreau, Leslie Moreau, Scott Drevnig 13: Erika Marie Hoke and Reem Abbassi 14: Jo Keohane, Christa Carr, Christina Carr

C I T Y SC E N E

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

21 19

15: Laurie Rosenwald and Ronald Albrecht 16: Mari Goldberg and Faith Brown 17: Rebekah Laney, Amanda Martocchio, George Smart

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / DA R I E N C T

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. Darizen Spa & Wellness Darizen Spa & Wellness, Acupuncture clinic, opens at 688 Boston Post Rd, Darien, CT 06820.

Lindsay Porter - Paulo Lanfredi Salon Lindsay continuously educates herself to stay on top of all of the latest color trends. Her adept technique enables her to create beautiful colors that exclusively compliment each client. A big advocate for low maintenance, modern color, she can bring your vision to life in a fun, youthful and vibrant way.

Want to be featured?

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

Conservative Dentistry Enhancing what God gave you

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DARIEN LIFESTYLE™ OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / DA R I E N C T

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local experiences The best places and things to do in our area.

Are you ready to ‘leaf’ Summer behind and leap into Fall? Well, leaf lovers rejoice, your favorite Fall season is finally here! As the Fall weather gets cooler, the leaves begin to change color, then it’s time to start thinking about what this Fall season has to offer. Megan A. Schinella, Camp by MaMa, is sharing her local activities for family fun this October!

St ylish & Upscale Foodie Establishments SILVER MAN'S FAR M: Nothing says Fall in the Northeast like apple pick-

ing. Silverman’s Farm offers farm animals to feed, a market, and even a florist. Fall pumpkins, hayrides, and cider too. 451 Sport Hill Road Easton, CT NEW CANAAN NATUR E CENTER : Enjoy carnival rides, a crazy maze, a spooky stroll, pumpkin decorating, apple sling shot, zip line, and much more at the Fall Fair on October 1st. 144 Oenoke Ridge, New Canaan, CT WAVENY HOUSE: An Outdoor Halloween Happenings family event on Friday, October 28th starting at 6 PM! Wear your costumes and enjoy the food trucks, inflatables, and spooky decor. 677 South Ave, New Canaan, CT COMMUNITY ASSOCIATION HALLOWEEN PAR ADE: Enjoy trick or treating at the doors of local Darien merchants along Post Road for the Community Association Halloween Parade on Oct 28th. HALLOWEEN PAR ADE AND HALLOWEEN PAR TY: One of New Canaan’s most popular events is the annual Halloween Parade and Halloween Party in downtown New Canaan on Oct 30th. Elm Street

Scan for more photos and the full list. Community Association Halloween Parade

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LOCA L E X P E R IE N C E S

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Say Farewell to Dieting and Hello to a Healthy L ifestyle ONE LOCAL DOCTORATE STUDENT IN CLINICAL NUTRITION SHARES HER HEALTHY LIFESTYLE TIPS FOR OUR FOODIE ISSUE

ARTICLE BY CECE REEDER

M UST SE E | FOOD + BEV E RAGE

With a crazy new diet being introduced every five minutes, it can feel overwhelming to determine what is actually the best way to maintain a healthy lifestyle. To preface, we want to ensure that nutrition information is coming from a reputable source. Registered dietitians are the experts in nutrition and are trained to use evidence-based practice when caring for patients and clients. Through my current education to become a registered dietitian, I have found several tools to help patients find success in meeting their goals. It might be surprising to hear, but there is no such thing as “good foods” or “bad foods.” Yes, some foods might provide a higher concentration of nutrients, but shifting away from the mentality that one type of food is “better” than another can prevent the feeling that certain foods are meant to be avoided. All foods can truly fit into a healthy lifestyle, and recognizing this can help improve one’s relationship with food. To embrace the “all foods fit” mentality, it is important to ask when preparing a meal or a snack, ‘what can I add to this to make me feel fuller longer?’ or ‘what can I add to this to make it more nutritious?’ When asking these questions, we are permitting ourselves to enjoy a food that we might be craving by incorporating it into a balanced meal, leaving us satisfied.

A staple to many of my meals, pasta, is too often referred to as “bad food.” Instead of avoiding pasta altogether, we can ask – ‘what can be added to make this a complete meal?’ When defining the components of a complete meal, a grain, protein source, and fruits or vegetables should be included. Grains provide us with carbohydrates, which although often feared, are vital as it is the brain’s preferred source of energy. Grains, like pasta, also tend to be a good source of B vitamins. Next, we want to think of a protein source that would pair well. Protein and dietary fat actually stay in the stomach longer, this allows us to feel fuller for a longer period of time. This addition makes a meal more satisfying and might prevent the consumption of unnecessary calories later on in the day.

"All foods can truly fit into a healthy lifestyle, and recognizing this can help improve one’s relationship with food."

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M UST SE E | FOOD + BEV E RAGE

Finally, adding fruits or vegetables can provide added volume and fiber, further contributing to our satiety while promoting gut health. Fruits and vegetables are wonderful sources of micronutrients, and incorporating fruits and vegetables in a variety of colors can provide a larger array of health benefits. When composing a meal this way, we allow ourselves to enjoy the pasta, while incorporating different macroand micronutrients into our meal, and leaving us fuller for longer.

INGREDIENTS: • 4 oz. of spaghetti • 2 medium spiralized zucchinis (‘zoodles’) • 1 cup of cherry tomato • 1 pound of shrimp, peeled and deveined • 2-3 cloves of garlic • Red pepper flakes • 2 tablespoons of olive oil • Black pepper to taste

1. Preheat oven to 450º. Season shrimp with black pepper and red pepper flakes. Place seasoned shrimp on grill pan, baste with garlic-olive oil. Cook shrimp for ~3 minutes on each side, basting before flipping. 2. In a large skillet over medium heat, combine one tablespoon of olive oil, 2-3 cloves of garlic, a small pinch of red pepper, and 1 cup of halved cherry tomatoes. Let simmer. 3. Salt pasta water before boiling. Cook spaghetti according to the package. 4. While pasta is cooking, prepare zucchini into a spiralized fashion. (These can be purchased pre-spiralized for a more time-efficient method.) 5. Reserve a ¼ cup of pasta water when draining the pasta. Evenly distribute the pasta and the zoodles in the large skillet with tomato mixture and one tablespoon of olive oil, allowing the zucchini to be warmed. Add reserved pasta water as needed. 6. Divide pasta mixture into servings, and top with grilled shrimp. Enjoy!

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Finding The Right Real Estate Agent. I f you t hi nk about i t , why ha ve yo u o r how will yo u ch o os e a real es t at e a g ent? Is it b eca use they are a f ri e nd, a nei ghbo r, o r b eca use yo u ra nd o mly found them o nline? D o you real l y k now wha t ma kes a g rea t a g ent ? A n a g ent s houl d be a n a d v iso r a nd ha ve a na tu ral b u s i ne s s i ns t i nc t , be i nsig htful, d ed ica ted to their c raft , and have c om pl ete knowled g e o f the towns t hey rep resent. E x p e ri e nc e c annot be und erra ted . New a g ents simpl y ca n n o t k now how t o na v ig a te the ma ny nua nces an d c hal l eng es o f the jo b . T h ey shoul d not onl y pr io ritize yo u b ut sho uld a ntic i pat e yo ur ne e ds and keep you a lwa y s info rmed . It sho u l d n o t be up t o you t o have to fo llow-up with them. A n a g e n t s houl d have a stro ng knowled g e o f a ll s o c i al m e di a pl at for ms and know how to use them to mar ke t your home o r find yo u a ho me. T hey n e ed t o under s t and who yo ur b uyer will like l y be and be ab le to rea ch them. Th ey ne e d t o us e t hei r so cia l a nd b usiness co nnec t i o n s t o n e two r k t o hel p fi nd yo u a ho use o r a q ua lified bu ye r. Th ey m u st be a probl em so lver a nd o ne who ca res abo u t t hei r c l i ent and p rio ritizes their need s. T hey m us t have 10 0% d ed ica tio n to their clien t pre- and -p o st-clo sing . T hey need t o t hi nk o ut-o f-the-b ox a nd b e a c rea tive thinker.

T h ey mu s t be fu l l y de di c at e d t o t h e i r pro fe s s ion , h a ve a fo r ward-t h i n ki n g at t i t u de , h ave go o d re l at ion s h ip s w it h o t h e r age n t s fro m al l fi r ms , an d ac t e t h ic a lly an d h o n o rabl y al way s . A ge n t s mu s t h ave a s t ro n g n e t wo r k wo r l dw id e t o h e lp yo u fi n d a l i ke -mi n de d an d e t h i c al age n t w h e reve r yo u may n e e d o n e . A t o p age n t wi l l h ave al l t h e re s o u rc e s an d c on t a c t s yo u may n e e d. A n d l as t l y, i s af fi l i at e d wi t h a fi r m t h at s u p p or t s t h e age n t , t h e i r c l i e n t s , t h e i r go al s an d ke e p s t h e m a t t h e h e ad o f t h e pac k. Why C om p a ss ? I n u n de r t e n ye ar s , C o mpas s h as be c o me t h e # 1 re a l e s t a t e fi r m i n t h e U. S . I t i s a t e c h -dr i ve n fi r m wh i c h m e a n s t h ey h ave t h e l at e s t t e c h n o l o gy -dr i ve n s o ft w a re a n d ar t i fi c i al i n t e l l i ge n c e . C o mpas s o n l y h i re s t h e t o p e c h e l o n o f agen t s a n d t h ey e mpowe r t h e m t o be mo re e f fi c i e n t t o e n ab le t h e m t o s pe n d mo re t i me wi t h t h e i r c l i e n t s by adv i s in g t h e m , h e l pi n g t h e m pu rc h as e o r pre pare t h e i r h o m e s f or s a le , an d h av i n g t h e abi l i t y t o adve r t i s e , mar ke t , a n d r u n t h e i r e n t i re bu s i n e s s e f fe c t i ve l y an d wi t h o u t c om p rom is e . C o mpas s age n t s h ave a s o l u t i o n s -dr i ve n m in d s e t wi t h a l u xu r y me n t al i t y. P l ea se c on t a c t m e t o l ea r n m ore or t o h a ve a c om p l i m en t a r y a n d d et a i l ed ev a l u a t i on of you r h om e d on e.

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OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / DA R I E N C T

E L M C E L E B R AT E S I T S 1 0 T H B I R T H DAY ! ARTICLE BY ROBIN CHUNG | PHOTOGRAPHY BY ELM

Happy 10th Birthday, Elm! To celebrate, we interviewed chef Luke Venner who has steered the venerable eatery through numerous changes in foodie proclivities and, who could forget, a pandemic. Yet Elm endures due to Luke’s commitment to fresh, high-quality ingredients, a culture of engagement and inclusion, and wholesome, approachable dishes. Oh - and the Animal burger. DL: WHERE DID YOU WORK BEFORE COMING TO ELM IN 2015? LV: I helmed the kitchens of both BLT Fish and BLT Steak in New York City.

O UR TOWN | FOOD + BEVE RAGE

Luke

DL: IN YOUR EARLY TEENS, YOUR PARENTS DIVORCED, FORCING YOU BRIEFLY ONTO THE “FREE LUNCH” LIST. ALL “FREE LUNCH” STUDENTS RECEIVED THEIR LUNCHES ONLY AFTER THE PAYING STUDENTS HAD BEEN SERVED (SUCH A CREATIVE AND EFFECTIVE WAY TO UNDERMINE A CHILD’S SELF-ESTEEM!) EMBARRASSED YOUR FRIENDS WOULD FIND OUT, YOU BEGAN MAKING YOUR OWN LUNCHES. WAS THIS YOUR FIRST TASTE OF COOKING AND WHAT DREW YOU TO WORK AT A RESTAURANT IN HIGH SCHOOL? LV: Perhaps I had early ambitions, but it was my mother that would have the most influence on what went into my lunch pail every week. My favorite items were always a peanut butter sandwich (without the cloying jelly) that she would griddle in brown butter and a B.L.T. with the leftover bacon from that morning’s breakfast. DL: YOU MENTION YOU CAN MAKE A GREAT DISH WITH ONLY 2-3 INGREDIENTS. WHAT’S AN EXAMPLE? LV: We serve burrata with charred bread and a very simple pesto made from nasturtium leaves. Every once in a while I think about replacing it, but then I’ll order it and immediately remember why it’s one of my favorite items on the menu. CONTINUED >

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Animal Wagyu Burger

Lobster Roll

O UR TOWN | FOOD + BEVE RAGE

DL: ONE DAY YOU WALKED INTO THE DINING ROOM AND NOTICED EVERYONE WAS EATING THE SAME SALAD. WHAT SALAD WAS IT AND IS IT STILL OFFERED? LV: It was a fairly basic mixed-green salad that was mostly there by default. Everyone was ordering it because there was no other salad choice on the menu. Once I noticed that I decided to offer several different composed salads that would give our lunch clientele much more to get excited about. I think it worked out! DL: WHEN YOU OFFER NEW ITEMS, WHERE DO YOU LOOK FOR INSPIRATION? LV: While traveling I inevitably encounter something new and different that excites me everywhere I go. I also love when the seasons change and I get to pick up an ingredient that I haven’t gotten to work with in nearly a year. I always try to approach it differently than I may have in the past. DL: WHAT ARE YOUR THREE FAVORITE DISHES ON THE MENU? LV: I often return to the simpler things- the tandoori chicken liver mousse, the spaghetti carbonara with black pepper oil and anything that can be eaten alongside french fries. I think we make really good french fries. DL: WHAT’S YOUR PROUDEST MOMENT AT THE ELM? LV: I think we had some of our proudest moments during the pandemic when things were the most challenging. We were very creative from the start about unique ways to still serve our community but our goal, first and foremost, was to take care of our staff. DL: WHAT’S YOUR WORST? LV: March 13th, 2020. The day I made the difficult decision to shutter the restaurant in preparation for the pandemic. DL: I LOVE HIGH TEA! WHOSE IDEA WAS THIS AND WHEN DID IT START? (AND THANK YOU!) LV: It’s an idea that got kicked around for a long time. With so many of the prestigious city hotels that typically offer afternoon tea closed or slow to reopen, it seemed like a really fun thing to try out. To be honest, I wasn’t sure if people would order it, but the response has been terrific!

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM / DA R I E N C T

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Thirty exquisite tablescapes. Two style icons. One fabulous lunch. Don’t miss

The

Designed to Dine Luncheon. Wednesday, November 2, 2022

This incredible luncheon, held at Wee Burn Country Club, will feature unique tablescapes, created by 30 of the area's top interior designers. Featured guest speakers are style power couple Pilar Guzman, editor of Conde Nast Traveler and Martha Stewart Living, and Chris Mitchell, publisher of Vanity Fair and GQ. Hear their thoughts on design and receive a copy of their new book Patina Modern: A Guide to Designing Warm, Timeless Interiors. Proceeds benefit The Community Fund of Darien.

Tickets on sale now at www.communityfunddarien.org

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Malta House Roll

Malta House

A RT IST ’S PA LE T T E | FOOD + BE VE RAGE

Miku co- owner, K Dong Executive Director, Malta House, Carey Dougherty Darien Lifestyle Publisher, Laura Sabia

PHOTOGRAPHY BY HYBRID MEDIA

A PARTNERSHIP BETWEEN MIKU + MALTA HOUSE THAT GIVES BACK LOCALLY

Collaboration Builds Community

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Malta House is the only transitional living program in the state of Connecticut where a mom can stay with her baby for long-term support and a "hand-up" as she journeys to independence and hope. 110 women are receiving homelessness/housing services who are pregnant or parenting between the ages of 18-24. A young mother comes to Malta House during their most vulnerable stage. Whether it is homelessness, pregnant and lacking support and a positive environment. Donating to the Malta House means a frightened young mother will have the help she needs to choose life for her unborn child. Giving her the opportunity to bring a child into the world in a loving, safe, nurturing environment. Mothers at Malta House gain financial independence, emotional stability and healthy parenting skills. When the mother thrives, so does her child. The community becomes stronger when its members are stronger.

100% of the proceeds from this curated menu at Miku will benefit Malta House during the month of October. For more information on how you can support Malta House visit maltahouse.org or to make reservations at Miku visit mikugreenwich.com or call 203-900-7676.

MALTA HOUSE ROLL snow crab, shishito pepper, avocado inside and topped with yellowtail and kimchi dressing

INDEPENDENT LIFESTYLE baby yellowtail and watermelon radishes topped with toast king mushroom, caviar, served with kombu sour sauce

FORTUNATE TARTARE japanese red snapper mixed with white peach, red chill pepper, and yuzu vinaigrette sauce

THE MALTA HOUSE IMPACT

HAPPY BABY PANCAKE

• Mothers become more resourceful, and more resilient and receive guidance in parenting while providing for their children. • Young women are encouraged to complete their education, and they’re supported on their career paths. • Children are safe and thriving as their parents are taught how to measure and improve their child’s development. • Families gain financial security as they become less dependent on state assistance.

mixed seafood: shrimp, squid, hotbed chives and leek flower

Malta House is the only home for pregnant women above the age of 18 in Fairfield County, and one of a limited number of programs for young homeless mothers and their babies. MIKU, which means beautiful moment, offers an exquisite menu inspired by traditional Japanese cuisine and accommodates vegan and gluten-free diets. The modern-style restaurant opened in the heart of Greenwich in the spring of 2019. MIKU's team has donated over $50,000 to local non-profit organizations since it opened in April 2019. "Collaborations like this give us the ability to make an impact in the community and beyond," said MIKU co-owner, K Dong. "Our team enjoys learning about our non-profit partners and sharing that information with our customers. It's been a successful program for us since we launched the campaign in February last year and we're looking to build upon this campaign for 2022 with new ideas". Fortunate Tartare

A RT IST ’S PA LE T T E | FOOD + BE VE RAGE

Carey Dougherty Executive Director, Malta House

Malta House

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

O C TOBE R 8T H

Chamber Jam - Darien's First Annual Music & Food Festival

T HE GARDEN ER'S CEN TER & FLO R I ST, 1 39 6 P O ST R D, DA R I E N, C T, 0 6 8 20 | 6 :0 0 P M Come celebrate Darien and all who make up our wonderful community! Brought to you by The Darien Chamber of Commerce. Musical guest: Spadtastics, a Grateful Dead rockin’ band with roots in Darien. Local food trucks will be onsite including Parlor Pizza, Michael Joseph’s, Fjord, Darien Butcher Shop and Bodega. Beverages are served by Union Wine Co. and Two Roads Brewing Co. O C TO BE R 1 3T H

J. McLaughlin x Breast Cancer Alliance

J. MCLAUG HLIN - 1020 BOSTON P O ST R D, DA R I E N, C T 0 6 8 20 | 1 0 :0 0 A M Since 2014 Breast Cancer Alliance (BCA) has organized a month-long event called GoForPink. In conjunction with National Breast Cancer Awareness Month in October, BCA partners with retailers, restaurants and other supporters across the US to raise essential funding for our annual grants and to bring important educational and awareness-building opportunities to a national audience. O C TO BE R 2 0 T H

Knit One, Crochet Too

DA R IEN LIBR ARY - 1441 POST R OA D DA R I E N, C T 0 6 8 20 | 2:0 0 P M Calling all fiber artists! Whether you're a casual knitter, an expert crocheter, or dabble in loom weaving, join us as we create and chat. Bring your projects, get tips, and learn from one another. All skill levels are welcome. This is a hybrid event. Participants have the option to join us in person at the Library or on Zoom. O C TOBE R 2 6T H

Darien Library’s Novel Tea Luncheon

WEE BURN COUN TRY CLUB 41 0 H O L LOW T R E E R I DG E R OA D DA R I E N, 0 6 8 20 | 1 1 :0 0 A M Darien Library is thrilled to host its 7th Annual Novel Tea, a seated luncheon featuring highly acclaimed author Taylor Jenkins Reid and moderated by Darien’s own Page Berger of Barrett Bookstore. O C TO BE R 2 8T H

Mather Homestead – Night at the Museum

MATHER HOMESTEAD - 19 STE P H E N MAT H E R R OA D DA R I E N, C T 0 6 8 20 | 6 :0 0 P M The night begins with pizza in the barn and then things get spooky. Tour the Mather Homestead by candlelight including the spooky basement and the attic. Then test your knowledge by playing “Escape the Tories” using clues provided during the tour. If you are lucky enough to escape, s’mores to follow! Recommended for ages 8 to 12. O C TOBE R 3 0 T H

Annual Halloween Parade and Party

DOW N TOWN N EW CAN AAN | 1 2:0 0 P M One of New Canaan’s most popular events is the annual Halloween Parade and Party! Children of all ages are invited to participate. The Booths open with activities at noon and there will be Balloon Animals, Goody Bags, and much more. The costume parade also kicks off at noon from the parking lot proceeding to the corner of Park & Elm.

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