Issuu

Brennan Branca: DISCIPLINE, DESIGN & THE BARVIDA BLUEPRINT JA N UA RY 2 02 6

LIFESTYLE LETTER

Strength in Stillness Happy January Darien & New Canaan, January has a way of slowing everything down just enough to let us build something stronger. It’s a month that asks for discipline, intention, and care not just for ourselves, but for the people and spaces we move through every day. Our cover star, Brennan Branca of BARVIDA, embodies that balance of strength and intention. A former Division I athlete turned wellness entrepreneur, Brennan brings precision, performance, and purpose into everything he builds. In this issue, we go inside the vision behind BARVIDA and how discipline, design, and community come together to create something that’s both bold and deeply personal. We’re also celebrating 30 years of Aux Délices, a cornerstone of our community and a space that has nourished families, friendships, and traditions for decades. Debra Ponzek’s story reminds us that the best businesses don’t just serve customers, they build community. This month’s Ask Leslie! column continues to bring wisdom, relatability, and real-life guidance because wellness doesn’t just live in our bodies, it lives in our relationships, choices, and conversations. We’re also diving into the future with Pediatric Wellness Trends with Dr. Julie Sweeney, giving families insight into how children’s health and holistic care are evolving. And because January is made for comfort, we’re featuring Winter Comfort with a Lebanese Twist a reminder that warmth and wellness live in the kitchen too. Here’s to starting the year with clarity, compassion, and a little extra strength.

January 2026 PUBLISHER

Laura Sabia | laura.sabia@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Emma Parente | emma.parente@citylifestyle.com AC C O U N T M AN AG E R

Adam Vohra | adam.vohra@citylifestyle.com CONTRIBUTING WRITERS

Leslie Kumar, Dana Cifone C O N T R I B U T I N G P H OTO G R AP H E R

Katie Tuzmen

Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Rhiannon Coffman QUALITY CONTROL SPECIALIST Megan Cagle

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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 New Canaan Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue JANUARY 20 2 6 | HEA LT H & W EL L N ES S

24 18

Featured

24 26 28 6

The BARVIDA Effect

28 On the Cover

Departments

Brennan Branca

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced LOCAL SERVICES

Eat Right HEALTH + WELLNESS

Family Care HEALTH + WELLNESS

Local Limelight ARTS + CULTURE

Hot Spot FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAG E

Events

How Brennan and Tara Turned Clean Living Into a Cult-Favorite Experience

Pediatric Wellness Trends

What every parent will be talking about this year

Ask Leslie! A Delicious Legacy: 30 Years of Aux Délices

Debra Ponzek turned a simple dream into a Greenwich institution and built a life, family, and community along the way

Photography: Brook Road Photography

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city scene CONTINUED

8: Apryl Goodwin 9: Edgar Delaflor, Stacey Higdon, Amanda Schietzelt, Maria Cheng, Laura Delaflor, Grace Tseng, Debra Ponzek, Joe Hadley, Craig Jones 10: Callie Ruscher, Maha Karamahad, Stacey Higdon, Amanada Schietzelt, Emily Marr, Danielle Taylor, Emma Gudis 11: Danielle Taylor, Birva Straub, Grace Lee, Leigh Wit, Randi Evelson 12: Edgar & Laura Delaflor and Kris & John Falice 13: Anita Windels and Arlene Whitehill 14: Gary Axisa, Jon Michaels, Jeff Shietzelt, Bill Ritterbusch Photography by Brook Road Photography CONTINUED >

C I T Y SC E N E

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city scene CONTINUED

15: James Byington, Inez Curwen, Bill Curwen 16: Barbara Cafero, Gala MC and Trustee Larry Cafero 17: Gala Committee and LMMM Trustee Miklos Koleszar, Dr. Michele Koleszar, Kerry Koleszar 18: Tracey Duff, CT Senator Bob Duff, Joanne Duff, Bruce Duff 19: Rick Donner, Amy Kule, Bob Logan 20: Brescia Family 21: Doug Hempstead, Kathy Olsen, Harry Rilling, Patsy Brescia, Bob Duff, Susan Gilgore Photography by Moffly Media, Cara Gilbride

C I T Y SC E N E

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JANUARY 2026

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THE BARVIDA ARTICLE BY LAURA SABIA PHOTOGRAPHY BY BROOK ROAD PHOTOGRAPHY

Effect

How Brennan and Tara Turned Clean Living Into a Cult-Favorite Experience What happens when a Division I athlete’s discipline meets a performer’s creative fire? You get BARVIDA. A juice bar that’s not just redefining wellness, but rebranding it entirely. Co-founded by Brennan Branca and Tara Rose Schreiber, this bold, moody, and unapologetically cool concept makes clean living feel indulgent, rebellious, and irresistible. With Brennan’s background in competitive sports, finance, and fitness and Tara’s theatrical flair, plant-based devotion, and instinct for design and culture, the duo has created more than a juice bar, they’ve built a high-energy lifestyle destination that feels as personal as it does elevated. By the time you walk into BARVIDA, you already feel it. The lighting is low. The energy is focused. The space hums with intention. It doesn’t feel like a juice bar, it feels like a scene. A mood. A ritual. And at the center of it all are Brennan Branca and Tara Rose Schreiber: partners in life, partners in business, and the minds behind one of Connecticut’s most cult-followed wellness concepts. They didn’t start with a playbook. They started with a feeling. “We were tired of walking into places that felt like compromises,” Brennan says. “I’d be analyzing ingredients and expiration dates of juices while Tara judged the emotional temperature of the room and wondered why a health spot felt so devoid of soul. That became our thesis.” Tara finishes the thought the way only she can which is poetic, direct, and completely on-brand.

EAT R IGH T | HEALTH + WE LLN E SS

“We wanted to create a space that doesn’t compromise,” she says. “A place that fused West Coast wellness culture with East Coast edge. Something bold, indulgent, a little dark, a little sexy but still grounded in real health.” What they built was BARVIDA: a juice bar, yes — but also a lifestyle space that makes clean living feel elevated, cinematic, and unapologetically cool. And at its heart is contrast. Brennan comes from Division I soccer at Columbia, a world defined by performance, repetition, and standards. Tara comes from a theater background, trained to feel, interpret, and read energy. Where he thinks in systems and outcomes, she thinks in atmosphere and intention. “Brennan treats wellness like a love language and business like a sport,” Tara says. “He’s the backbone.” “And Tara’s the heartbeat,” Brennan counters. “Everything about her is feeling and intention. BARVIDA is what happens when those two worlds collide.” That collision is felt everywhere: in the menu, the colors, the lighting, the typography on the walls. It’s why BARVIDA doesn’t look like every other “clean” space. There’s humor. Darkness. A little edge. No testimonials slathered on white tile. No fluorescent lighting pretending to be enlightenment. Since launching, the evolution has been intentional.

“We were tired of walking into places that felt like compromises. That became our thesis.” -Brennan

CONTINUED > JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

“BARVIDA has grown with us. The stores feel like little love letters, because “The humor is louder. The design is bolder. The ingredients got smarter,” Brennan says. “We went from Googling juicing at 2AM to creating spaces that feel like the inside of the coolest, healthiest relationship.” Even the physical spaces tell their story. “The stores feel like little love letters along the way,” Tara says. “We still leave our mark on everything including painting the Greenwich bathroom trim ourselves late at night because the room needed to feel more alive.” Because to them, everything matters. BARVIDA didn’t happen in a vacuum. It happened in Connecticut, a place Tara calls a “wellness hub.” “People here know their adaptogens, their macro splits, and they want the best for themselves,” she explains. “They want flavor and function. They want something they can trust.” It’s why their collaborations, like the Rhone Smoothie and their work with Doctor Katie in Darien, feel organic instead of promotional. “They’re brands and people who live with the same level of intention we do,” Tara says. “That’s why the partnerships make sense.” For Brennan, Connecticut is both a proving ground and a pressure cooker. “When something hits here, everyone knows within 24 hours,” he says. “When it doesn’t, they also tell you immediately. That honesty keeps us sharp. The wellness community here pushes us to evolve in real time.” There’s no coasting. No hiding behind trends. Only adaptation. At BARVIDA, aesthetics matter but only because function leads the way. “Nothing is just there to look cute,” Tara says. “Even though they do look cute. Every smoothie is like a little life hack whether for stress, recovery, inflammation, focus, immunity. The goal is function and flavor. Always.” Brennan’s go-to? Lion’s Mane.

EAT R IGH T | HEALTH + WE LLN E SS

as we evolve, we leave our fingerprints on every corner, every detail, every moment.” -Tara

“It supports brain health, boosts memory and focus, improves mood,” he says. “I add it to everything. We can all benefit from better mental clarity.” Tara swears by ginger and ashwagandha. “If I give you a smoothie recipe, there’s ginger in it,” she laughs. “And anything that keeps my cortisol in check is a win. Wellness should support you, not stress you out.” It’s this balance: science + instinct that defines their menu. Despite the aesthetics, their routines are refreshingly human. They try not to touch their phones first thing and they admit they usually fail. “There’s DND and ashwagandha for that,” Tara jokes. Her ideal morning: • Room-temp lemon water. • BARVIDA celery juice. • Dog walk. • Ten minutes of journaling. • Pilates. • Then BARVIDA everything. Brennan? Simpler. CONTINUED >

JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

“I can’t talk to anyone until I train. Tara included,” he says. “Movement keeps me sane. After that, it’s either the Rhone smoothie or the Matcha Machine. That’s recovery and fuel in a cup.” Different styles. Same values. Ask them about the future of wellness and their answers reflect their personalities perfectly. Brennan focuses on function: “People want clarity, focus, real energy, emotional steadiness. No more sugar bombs pretending to be ‘healthy.’ Brands that prioritize intentional blends will lead.” Tara zooms out to the feeling: “Wellness is becoming about emotion and atmosphere. People want ritual. They want a space that feels cinematic. They want community, not just a drink.” In other words: They want what BARVIDA already is.

BEYOND JUICE

For both of them, wellness doesn’t stop at what’s in the cup. “Wellness touches every part of life,” Tara says. “You can’t feel good if your body’s great but your mind is scattered. Or vice versa. It’s movement. It’s breathwork. It’s journaling. It’s the occasional TikTok scroll. That’s balance. It’s showing up imperfectly.” Brennan echoes the idea, but grounds it in action. “Wellness is nourishing your body, challenging it, and giving your mind room to breathe. Movement is my meditation. Just figure out what grounds you and do more of that.”

WHAT’S NEXT FOR BARVIDA?

They’ve just opened their third location on Greenwich Avenue. Westport is next. Beyond that, expansion outside Connecticut is already on the horizon but only if it feels right. “We’re getting a lot of inquiries about expansion and investment,” Brennan says. “But if we do partner, it’ll be with people who care about soul, not just scale. Each space has to feel intentional. Never copy and paste.”

EAT R IGH T | HEALTH + WE LLN E SS

Tara agrees. “Every new location has to fit seamlessly into the BARVIDA universe,” she says. “It has to feel like us not like growth for the sake of growth.”

TWO PEOPLE. ONE VISION.

In the end, BARVIDA isn’t really a juice bar. It’s a reflection of a relationship and the discipline of one, the emotion of the other, and the space they created together. “We built this out of instinct,” Brennan says. “No formal business backgrounds. Just passion. And a little insanity.” “And a lot of love,” Tara adds. “For the people, the craft, the space, and each other.” And you feel that the moment you step inside.

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Pediatric Wellness Trends What every parent will be talking about this year Parents today aren’t just trying to keep their kids healthy — they’re rethinking what “wellness” really means. From nutrition and stress to emotional balance and sleep, families are asking deeper questions and seeking a more complete picture of health. Pediatric care is shifting too, blending science with compassion and embracing new ways to support the whole child. From mindfulness and nervous-system regulation to outdoor play and gut health, here are the trends reshaping how we help children truly thrive.

postbiotics balance the immune system, strengthen the gut lining and reduce inflammation. Ways to nourish your child’s microbiome: • Offer foods such as berries, flax, garlic, beans, and oats to feed healthy bacteria. • Try kid-friendly fermented foods like yogurt, kefir, miso soup, pickles and sourdough bread. • Encourage outdoor play — exposure to diverse microbes supports a healthy immune system. Our internal and external ecosystems work hand in hand to build stronger, more resilient children.

MINDFULNESS AND THE VAGUS NERVE

FROM SICK-CARE TO WHOLE-CHILD WELLNESS

With rates of stress and anxiety rising, parents are looking for ways to help kids regulate emotions and focus their energy. Mindfulness and breathing practices activate the vagus nerve, which calms the body’s “fight-or-flight” response and supports better mood, digestion, and focus. Simple ways to start: • Take three slow belly breaths together before school or bedtime. • Keep a “gratitude jar” and share one good thing from the day at dinner. • Add gentle stretching, child yoga poses or calming music to the bedtime routine. Small, consistent rituals build emotional resilience and give children lifelong tools for balance and self-awareness.

GUT HEALTH AND POSTBIOTICS

Microbiome health remains a cornerstone of pediatric wellness, but the newest buzzword is postbiotics — beneficial compounds made by healthy gut bacteria. While probiotics add good bacteria and prebiotics feed them, postbiotics make the “magic” happen. Emerging research suggests that

ARTICLE BY DR. JULIE SWEENEY, INTEGRATIVE PEDIATRICIAN, SPROUTWELL

FAM ILY CA R E | HEALTH + WE LLN E SS

More parents are reimagining the purpose of a pediatric visit. Instead of waiting for illness, they’re asking bigger questions: How can I improve my child’s sleep? What nutrients might help with focus or energy? How can we prevent recurrent colds? This proactive, personalized approach reflects a cultural shift — families want to invest in wellness, not just manage symptoms.

Integrative strategies gaining traction: • Nutrition, mindfulness, botanicals, and sleep optimization for ADHD and anxiety • Anti-inflammatory diets, breathing exercises, and stress-reduction tools for asthma and chronic inflammation • Building healthy daily rhythms around rest, movement, and mealtime connection These evidence-based approaches don’t replace medicine; they enhance it, helping children feel and function at their best.

THE RETURN TO MOVEMENT AND CONNECTION

After years of digital overload, families are rediscovering the joy of movement and outdoor play. Free time outside supports both physical and mental health — improving sleep, mood, and even microbiome diversity. Ideas for bringing movement and connection back:

Dr. Julie Sweeney, Abby Cole Photography

• Schedule unstructured outdoor time every day — playgrounds, parks, or neighborhood walks. • Plan weekend hikes or family bike rides to model active living. • Try backyard scavenger hunts, gardening, or snow play to blend fun and nature. • Protect family dinners or community events as screen-free spaces for real connection. Children thrive when they feel supported, seen, and part of something larger than themselves. Social connection is medicine too.

THE FUTURE OF PEDIATRICS

As we move through 2026, pediatric wellness is both more evidence-based and more heart-centered than ever. It’s about prevention, connection, and teaching children the foundations of lifelong health. Dr. Julie Sweeney is a board-certified pediatrician and fellowship-trained integrative medicine physician. She is the founder of SproutWell Pediatric Integrative Medicine in Darien, where she helps families add evidence-based holistic care to conventional medicine for whole-child wellness. Learn more at sproutwellpediatrics.com

JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

Ask Leslie! ARTICLE BY LESLIE KUMAR

Leslie Kumar

Happy New Year and welcome back to Ask Leslie! Hope you all survived the holidays and handled any issues with grace (or found a good hiding spot, or a well-stocked bar, or both!). This time of year can be stressful (and, let’s face it, kind of annoying). Even so, it’s still my favorite. I love the festive energy and all the celebrations, and if you know me, you know I always RSVP 'attending' to a good party. I anticipate some pretty great post-holiday questions rolling in soon, and I can’t wait! This month, we’re diving into everything from blanking on names to navigating social media oversharing, midlife friend-making, and tipping etiquette. As someone who swears by good skin care (sort of obsessed, honestly), I’m right there with you. So grab a cup of tea, coffee, or a cocktail (or a jade roller!) and let’s get into it! I work mostly remote, but at a recent in-person meeting, someone I’d clearly met before recognized me and started chatting like we

LOCA L LIM E LIGH T | ARTS + CU LT U RE

knew each other well. I completely blanked on who she was! I just smiled, said “nice to see you,” and pretended I remembered. It was awkward. Should I have kept going with it, or admitted I couldn’t place her? Dear Blank-Spot, Relax. You did exactly what most of us would do: smiled, nodded, and rode the polite wave. Most people forget names and faces more often than they admit, and the person who recognized you probably didn’t give it a second thought. You kept things light and social, and that’s a total win! If it’s still bugging you, here are three comeback options: • The low-key detective: Ask a colleague who was there, “Who was the woman in the pink blazer at Wednesday’s meeting? I totally blanked.” Quick, discreet, no drama. • The LinkedIn stalker: Scroll through your company’s page and search by ‘people’ and ‘location’. It’s not really stalking (ok, maybe a little), it’s networking with purpose. Plus, you might find some new valuable connections! • The honest one-liner: If you bump into her again, and you still don’t know the mystery gal’s name, just own it: “I’m so sorry, I rarely do in person meetings - remind me of your name?” People appreciate honesty. — Leslie Is there a right answer on oversharing on social media or should it be more of a “to each her/his own”? Dear Post-and-Pray, To share or overshare - that really is the question. The truth is, there aren’t any hard rules for social media. Maybe that’s why some people post all.the.time. But here’s my take: quality beats quantity every.single.time. Share content that feels authentic to you and relevant to your audience. If it doesn’t connect to your brand (personal or professional) or what your followers come to you for, it’s probably better left in your Photos app. And remember, what’s fascinating to you isn’t always fascinating to everyone else. Do we all need to see baby Jack’s second birthday party cake or a selfie from the ER bed? Probably not. (Close friends and family already got that text anyway.) Bottom line: post with intention. If you pause and think, “Would I want to see this if it weren’t mine?” you’re already ahead of the overshare curve. Here are a few Instagram handles I find have the right balance: • @Natty_Style • @Danakoebbedesign • @Lemonstripes • @Sarahaines • @backwardinheels — Leslie

These days, what’s the best way for a midlife woman like me to make a new friend? Since my son graduated high school and went off to college, I feel like I’ve lost connection with my peer group. It’s surprisingly hard to put myself out there. I never thought I was shy, but it feels awkward trying to meet new people when it seems like everyone already has their circle of friends. Any simple ideas? Dear Friend-in-Need, I feel for you. So many adult friendships grow out of our kids’ connections, and when they move on, it can leave us feeling disconnected. But here’s something to think about: why did you lose touch with your circle? Chances are, they’re feeling the same shift you are. If you genuinely liked them, rekindle it! Start a group text, suggest coffee, dinner, or a weekend walk. You’d be surprised how quickly things may fall back into place. If you’re ready to meet new people, join a local women’s social or networking group, a book club, exercise class, or volunteer event. Human connection (beyond our families) is vital to our well-being. Be open, be curious, and say hello that’s where friendship begins. I’ll be thinking of you! Here are a few online sources to start your friendship search and find local events: • Meetup / meetup.com • EventBrite / eventbrite.com I visit an esthetician who owns her own business. It’s just her and her daughter, who is also an esthetician. The same service costs about $75 less with the daughter, and I always tip her. But I usually book with the owner, and I’m never sure what the etiquette is. Are you expected to tip the owner? Dear Tip-Toer, As someone who believes with all my being in the power of self-care, I get why you want to get the etiquette right. In small, owner-run studios, tipping the owner is totally acceptable unless she’s made it clear she doesn’t take gratuities. Their prices usually reflect experience, not a built-in “owner premium.” The price difference between mother and daughter is just that: a difference in rate, not a hint about tipping expectations. And bravo to you for supporting a small, local business! Here are some locally owned studios I enjoy: • MeTime Skin Care - Anita the owner is a facial magician. Go for the Triple Glow Facial. It literally left my skin glowing for three weeks! Warning: you will get a ton of compliments. • Salt Cave of Darien - fun fact, I took my two daughters here during the cold months of Covid and brought beach toys for them to play with in the salt! Total Mom win. • Noelle Spa - my go-to for some luxurious alone time. Beautiful lounge area (with snacks!). Looking for some post holiday detox? Go for the Lymphatic Drainage Massage. I walked out of there totally refreshed (+ a few lbs lighter)! — Leslie

JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

H OT SP OT | FO O D + BEVE RAGE

A DELICIOUS

LEGACY:

30 YEARS OF

Aux Délices Debra Ponzek turned a simple dream into a Greenwich institution and built a life, family, and community along the way

ARTICLE BY DANA CIFONE | PHOTOGRAPHY BY BROOK ROAD PHOTOGRAPHY

Over the years, I’ve had the privilege of working alongside Debra at food events and witnessing firsthand the grace, generosity, and expertise she brings to everything she does. I always love when our paths cross and I feel fortunate to call her not only an inspiration, but also a friend and respected colleague within the culinary world. It’s a true honor to share her story, one that spans three decades of excellence, innovation, and community in Greenwich. Long before prepared foods were part of the everyday dining landscape, Debra Ponzek had a vision. It was inspired by a gourmet shop she once visited as a child with her father, a cozy storefront

with an array of beautifully presented dishes that captured her imagination. Years later, after an accomplished career as a chef in New York City, that memory would become the seed for Aux Délices, the now-iconic Greenwich food shop and café that helped define how a community eats. When she and her husband, Greg, discovered a space in Riverside, it just felt right. “It seemed like the perfect fit,” she recalls. “And it had plenty of parking, which I quickly learned is gold in the suburbs!” Its proximity to the city also appealed to her. She suspected many of their customers dined in Manhattan and would appreciate the same level of quality and care, but in a more convenient way. CONTINUED >

JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

At the time, take-home meals weren’t the norm. Greenwich diners were accustomed to either restaurant experiences or home-cooked dinners. Aux Délices bridged the gap, offering restaurant-quality food that families could enjoy around their own tables. “We loved that our customers appreciated fine dining,” she says, “and wanted to give them something beautiful, comforting, and ready to take home.” The opening week remains etched in her memory. The shop gleamed with serveware, glass bowls, imported olive oils, salts, chocolates, and specialty vinegars. Greg welcomed guests at the front, sharing the concept with anyone who walked through the door. “It was such an exciting time,” she remembers. “We couldn’t wait to see what people thought.” That sense of connection, she says, has never faded. “It still makes me happy when I see friends meeting in the shop, customers introducing new people to their favorite menu items, or our team chatting with regulars. The energy is always so positive.” Expansion came gradually and intentionally. Greg, who had been running a restaurant with his brother in Monroe, eventually joined the business full-time, and became instrumental in its growth. “He always had a keen sense of timing,” she says. “We never opened another shop until we knew the first was strong and our team was ready.” The couple’s professional partnership mirrors their marriage, full of balance, humor, and respect. “People are always amazed we work together every day,” she says. “It works because we bring different strengths. Greg’s detail-oriented and financially disciplined; I’m focused on product, creativity, and consistency. He’s patient, I’m more of a let’s-do-it-now type. It just works.” At home, that dynamic translated into a rhythm that allowed them to raise a family while growing a brand. “One of the benefits of our business was closing at a reasonable hour,” she says. “We could still make it to school events or have dinner with our kids. Like most

working parents, we’ve had to juggle, but living and working in Greenwich made it easier to do both.” Thirty years on, Aux Délices remains a Greenwich favorite, not because it’s stayed the same, but because it’s evolved with its customers. “If you told me 30 years ago that we’d be selling microwavable meals, I would’ve said no way,” Debra states. “But times change, and part of staying relevant is adapting.” Still, she’s never compromised on quality. Everything is made from scratch with the finest ingredients, and beloved classics like the orzo salad, kale salad, Brussels sprouts salad, chicken parm, and homestyle chocolate cake; those will never leave the menu and remain untouchable. For Debra, the true reward of longevity is seeing how deeply Aux Délices has become woven into Greenwich life. “It’s incredible to see adults who used to come in as toddlers now shopping with their own kids,” she says. “Or when parents show me texts from their children who’ve moved to the city, asking them to bring back their favorite Aux Délices dishes, that’s the best compliment.” She’s equally proud of the brand’s charitable work, particularly its partnership with Food Rescue, which collects leftovers daily and redistributes them to organizations in need. “Giving back has always been part of who we are,” she says. “It’s something that brings the entire team a sense of purpose.” And that team, she adds, is the heartbeat of the business. “Our staff is incredibly talented and loyal. They’re the reason we’ve been able to do this for 30 years.” Three decades in, Debra shows no signs of slowing down. “I’m so lucky, I truly love going to work every day,” she says. “I don’t see myself retiring anytime soon. I just want to stay healthy, travel more, and keep enjoying Greenwich’s food scene.” As for what she hopes customers continue to feel when they walk through the doors of Aux Délices? Her answer is simple: “I hope they feel welcomed, comfortable, happy, and hungry.”

“I MET Debra Ponzek SIXTEEN YEARS AGO WHEN I OPENED MY RESTAURANT IN GREENWICH AND WAS STRUCK BY HER talent, business savvy, and the incredible

legacy she had built with Aux Délices. FROM THE BEGINNING, I FELT HONORED TO SHARE THE SAME DINING COMMUNITY with someone I so deeply admired.”

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JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

W I N T E R C OM FORT W I T H A L E BA N E SE T W I ST Simple, wholesome & healthy recipes featuring NAYA’s new pantry collection

January always brings a return to quieter kitchens; food that feels restorative and grounded. As interest grows in fresh, whole-food eating—like the Mediterranean diet, known for its olive oil, herbs, grains, and minimally processed ingredients—more cooks are looking to cuisines that naturally embody those principles. Lebanese cooking is one of them. Built on those heart-healthy oils, antioxidant-rich spices, legumes, nuts, and bright herbs, Lebanese cuisine offers a lighter kind of comfort: warming and satisfying, but rarely heavy. It’s food shaped as much by generosity and gathering as by technique—meals meant to share. That spirit has helped NAYA—the fast-casual Middle Eastern brand rooted in uniquely Lebanese flavors that opened in Darien in 2023—quickly

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

become a Fairfield County favorite, with new locations in Westport and Stamford. Now, its line of pantry essentials, sourced directly from Lebanese farmers and artisans, allows home cooks to bring those same vibrant flavors into their own kitchens. Cold- pressed olive oil, za’atar, mixed nuts, and aromatic spice blends—available at local stores—turn simple winter cooking into something bright and deeply satisfying. To celebrate the launch, we’re sharing two coldweather staples—Batata Harra (Lebanese-Style Roasted Potatoes) and Man’oushe (Lebanese-Style Flatbread)—recipes rooted in Lebanese tradition and perfect for weeknights. Wholesome, flavor-forward, and built on ingredients that naturally support a healthier way of eating.

LEBANESE-STYLE R O A S T E D P O TAT O E S “ B ATATA H A R R A”

LEBANESE-STYLE F L AT B R E A D : “MAN’OUSHE”

Bring a classic taste of Lebanon into your own kitchen with our vibrant blend of red pepper, paprika, cumin, coriander, and basil to add a welcomed pop of both flavor and color to your table year-round.

A pantry staple in Lebanon, Za’atar is used to season grilled dishes, dips, and baked goods. Toasted sesame seeds, sumac, and oregano create an aromatic blend you’ll reach for again and again.

Ingredients:

• • • • • • •

2 lbs Yukon Gold or red potatoes, cut into 1-inch chunks 3 tbsp NAYA Extra Virgin Olive Oil 2 tbsp NAYA Spicy Red Pepper Seasoning 1 tsp Kosher salt 1 tbsp lemon juice 2 tbsp chopped parsley or cilantro 2 cloves fresh garlic, minced

Instructions: 1. Preheat oven to 425°F. 2. Line a baking sheet with parchment paper or foil for

easy cleanup. 3. Cut potatoes and boil in salted water for 5–6 minutes. 4. Drain well and let steam-dry for 3 minutes minimum. 5. In a bowl, combine salt, garlic, Spicy Red Pepper Seasoning, and Extra Virgin Olive Oil. 6. Toss potatoes in the bowl until evenly coated. 7. Spread potatoes in a single layer on the baking sheet. 8. Roast for 35–40 minutes, flipping halfway through, until golden brown and crispy. 9. Drizzle with lemon juice while hot and garnish with chopped herbs.

• 1 ball pizza dough or flatbread dough • 3 tbsp NAYA Za’atar • 3 tbsp NAYA Extra Virgin Olive Oil

Instructions: 1. Preheat oven to 450°F. 2. Place a baking sheet or pizza stone in the oven. 3. On a lightly floured surface, roll dough into a 10–12 inch

circle or oval, about ¼ inch thick. 4. In a small bowl, mix the Za’atar and Extra Virgin Olive Oil into a spreadable paste. 5. Carefully place dough on parchment paper. Spread Za’atar paste evenly across the dough, leaving a small border of crust. 6. Lifting the parchment, transfer dough onto the preheated baking sheet or pizza stone. 7. Bake for 8–12 minutes until the crust is golden and crisp.

JANUARY 2 0 2 6 | C I TYL I FE STYL E . C OM/DA RI E N NE WCA N A A N

JANUARY 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S JANUARY 1ST

CT Run Co. - Frozen Feet Challenge Darien, CT Kick off the new year with the 9th Annual Frozen Feet Challenge, presented by CT Run Co.! Participants commit to walking or running at least one mile outdoors every day for six weeks, enjoying the benefits of fresh air, physical activity, and community support. Those who complete the challenge earn a special CT Run Co. Frozen Feet prize! JANUARY 7TH

Women’s Wellness Summit Pure Barre Darien | 12:00 PM Welcome to the Women’s Wellness Summit! Experience a day of empowerment, education, and inspiration at Pure Barre Darien. This in-person event is designed to help you prioritize your well-being and connect with like-minded women. From engaging workshops to rejuvenating activities, you'll leave feeling refreshed and motivated to take on the world. Discover new ways to enhance your overall wellness! JANUARY 13TH

ELEVATE: The Creative Women's Summit Darien Community Association Meadowlands, Darien, CT | 9:00 AM ELEVATE is a high-energy, full-day summit bringing together over 175+ creative women-founders, influencers, editors, small business owners, and entrepreneurs-for an inspiring mix of panels, workshops, wellness sessions, and community connection. With dynamic speakers, expert insights, curated pop-ups, and a VIP Media Kickoff Party, the event is designed to help women elevate their creativity, business, and personal growth.

EVE N TS

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