Issuu

The Food Issue

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LIFESTYLE LETTER

October, the Fall Month!

October 2022 PUBLISHER

Gary Perrelli | gary.perrelli@citylifestyle.com EDITOR

When you think fall in Connecticut, real fall, it's all about October. We often get our first frosts this month, the leaves are in their full foliage glory and the nights are cold enough for the first fires, in either indoor or outdoor fireplaces. Given the abundance of the fall harvest, October is also our Food Issue and for all things food this month we feature two local restaurants and two local food markets to talk about what's trending. At Highland Park Market, which operates stores in Glastonbury, Manchester, and Farmington, the Devanney family for more than 60 years has served up house-made gourmet meals, fresh meats and seafood, bakery items and fresh, local produce at their three locations. The market, says Timothy Devanney, has become as much about food shopping as it is a social experience for Highland Park customers, who like to chat up the market's food experts on everything from recipes to the fresh catch of the day. Even larger grocery stores have gotten in on the freshly made, gourmet food-to-go trend. We talked with the folks at Waverly Markets, which operates three ShopRite stores in the area, including one in the Putnam Bridge Plaza. All three stores have full kitchens in their supermarkets and their chefs and bakers turn out a smorgasbord of meals and bakery goods every morning. We visited with Mark and Joanne Conley, the owners of Cotton Hollow Kitchen in South Glastonbury, for a look at how the restaurant's upscale take on comfort food favorites, including the eatery's popular burgers and macaroni and cheese. We also talked with the owners of the Red Fox Restaurant & Bar in Middletown about their unique take on Mediterranean and Italian food. The Red Fox, which boasts mouth-watering dry-aged meats in addition to a litany of Italian dishes, also operates a steakhouse in Cheshire and is opening a third restaurant here in Glastonbury at the Glen Lochen Mall. If you want to try your own hand at a fall dish, check out the recipe in our Culinary Creations feature this month - a warming and hearty roasted butternut squash soup. And don't forget to get out and see the foliage, experts say the dry summer means we'll have a spectacular but early leaf-peeping season!

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Proverbs 3:5-6 Glastonbury Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Glastonbury 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 Glastonbury Lifestyle™ is gathered from sources considered to be reliable, but

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

18 Culinary Choices Abound Today at Local Grocers

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced

Chef ’s Selection

FO O D + B EV E R AG E

Local Limelight

FO O D + B EV E R AG E

Culinary Creations

How To

Events

Supermarkets offer gourmet-to-go, making meal planning a breeze

26 The Red Fox Restaurant & Bar

The Unique Middletown Eatery is Opening a Third Location in Glastonbury

32 Cotton Hollow Kitchen

The South Glastonbury Restaurant Serves Up “Upscale Comfort” Cuisine

38 Fall Recipe: Roasted Butternut Squash Soup Head to your local farmstand to get the ingredients for this squash soup recipe

O N T H E C OV E R

Photography: Vivien Stembridge A cheeseburger prepared at Cotton Hollow Kitchen in South Glastonbury. The restaurant offers “upscale comfort food,” and its burgers are a favorite of customers.

FO O D + B EV E R AG E

LI FE + C U LT U R E

FO O D + B E V E R AG E

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city scene

Where neighbors can see and be seen. 1

7 5

1-7: Glastonbury Lifestyle held its anniversary party at the new River’s Edge at Saint Clements Marina. Photography by Brian Ambrose

C I T Y SC E N E

14 12

8-14: Glastonbury Lifestyle held its anniversary party at the new River’s Edge at Saint Clements Marina. Photography by Brian Ambrose

CONTINUED >

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CIT Y SCENE CONTINUED

21 19

15: Downtown shops held a recent Summertime Sip, Shop & Stroll event. Pictured here is Pinwheels. 16: Timber & Thyme candles and body shop. 17: Home decor shop 2400 Main. 18: Gotta Have It boutique. 19: The Silver Dahlia boutique on Hebron Avenue. 20: The Mahogany Shoppe gift and home store. 21: Emmy Lou’s LTD gift shop.

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business monthly A round-up of exciting news from local businesses. Jack-O’ 5K Sam Adams Road Race The 19th Annual Sam Adams Jack-O' 5K is Oct. 16. The 5K course is a certified race and is chip-timed. The course is flat and fast. Runners/walkers fee is $30 or $40 registration on race day. There will be a free Kids Fun Run and race participants get free admission to the Sam Adams Pub at the Apple Harvest and Music Festival. Visit glastonburyapplefest.com/the-angry-orchard-5k-road-race for information.

Glastonbury Arts Joins Chamber The Connecticut River Valley Chamber of Commerce recently held a ceremony welcoming Glastonbury Arts as a member. Found in 1962 Glastonbury Arts provides programming to address the needs of artists and art enthusiasts, regardless of their background or experience level. Their programs include art classes and workshops for adults, teens, and children, as well as the annual and popular “On the Green Fine Art & Craft Show” on Hubbard Green. Visit Glastonburyarts.org for information.

Monacos Turns 100 Monaco Ford, the family-owned car dealership on New London Turnpike, is celebrating 100 years in business this year. Found in 1922 by Peter Monaco as Monaco's Garage, the dealership today is owned and operated by Chrissy and Mike Monaco, the fourth generation of Monacos to run the dealership. The family held a celebration on Sept. 24 to mark the anniversary. Monacoford.com.

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Glastonbury Rotary Offers Splash Pad Sponsors The Glastonbury Rotary Club is offering sponsorships for its recently completed Splash Pad at Addison Park Pool. The Rotary partnered with the town on the splash pad, donating $250,000 for its completion. Sponsorships range from $1,000 - $5,000 and will include a plaque, with wording chosen by the sponsor, that will be displayed at the entrance to the splash pad. Applications are available glastonburyrotaryclub.org/addison-splash-pad-project.

Contouring Cellulite Attends Fair Contouring Cellulite Center attended a vendor fair on Saturday, Aug. 13, on the Madison Green in Madison. The vendor show was a success. Lea attends craft shows on a regular basis throughout Connecticut and Rhode Island to meet with clients and preview services. Visit ContouringCelluliteCenterCt.com for more information.

Now Open: Glastonbury Nails The Connecticut River Valley Chamber of Commerce recently welcomed Glastonbury Nails, 2389 Main St., with a ribbon-cutting ceremony. Glastonbury Nails is a small, intimate, minimalist studio. They are experts in natural, classic and neutral nails. They value their client's time and are dedicated to offering their undivided attention with quality products and services. On Instagram @glastonburynails.

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Culinary Choices Abound Today at

Local Grocers Supermarkets offer gourmet-to-go, making meal planning a breeze 18

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

All three ShopRite stores have their own kitchen

The first modern supermarket opened in New York City in 1930 and from that grocery store’s inauspicious beginnings supermarkets have evolved into a multi-level, one-stop shopping and culinary experience. Responding to an increasingly sophisticated shopper, today’s supermarkets offer diverse choices, from fresh-baked goods, on-site butcher services, gourmet heat-and-eat dinners, hot bars, sushi bars and a wide variety of ready-to-eat meals. “We are always evolving our prepared food offerings,” says Zach Cohen, Director of Merchandising for Waverly Markets, owners of ShopRite stores in East Hartford/Glastonbury, Manchester and Vernon. “We do our best to take the legwork out of having to prepare something for dinner. Our customers are busier than ever and convenience is paramount for many.” The rotisserie chicken was one of the first popular meal-to-go options (and remains so), but the ShopRite stores’ prepared food choices have evolved well beyond that. Expertly cooked filets of salmon with asparagus, racks of BBQ ribs, all types of pasta dishes, and more are all available to pick up on the way home from work. Customers can pick out a fresh cut of meat or fish in the Meat and Seafood departments, many of which are already seasoned with high-quality rubs and marinades. Also present is an extremely diverse assortment of spices and international food items to cater across all cultures and traditions. “We cut meat fresh every day in our stores. We also carry a variety of packaged meats, like local sausage from New Haven, and Bell & Evans chicken products. We're always steaming lobsters for our customers - We have full, robust scratch bakeries in our stores, fresh-cut fruit, sushi bars, made-to-order grinders and wraps, and hot bars with options for breakfast, lunch, and dinner. ShopRite of Tri-City Plaza in Vernon opened in March of 2020, right at the beginning of the pandemic, the Cohen Family's third store. It has a large food prep area where associates cut fresh fruit, bake specialty pastries, make thin crust pizzas, and more. “Grocery stores are much more sophisticated in their offerings today and we’re very proud of

ARTICLE BY EILEEN M. MCNAMARA PHOTOGRAPHY BY VIVIEN STEMBRIDGE, EILEEN M. MCNAMARA

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“Our customers are busier than ever and convenience is paramount for many.” Zach Cohen - ShopRite

Each day the ShopRite stores offer freshly cut fruits

our diverse gourmet-to-go options. We aim to take the guesswork out of dinnertime for busy families.” Zach says. At Highland Park Market on Manchester Road, food shopping is less about stocking up on essentials and more about interacting with Highland Park’s food experts. “We are an upscale, full-service grocery store and people who come here are coming, in part, for the experience,” says Timothy Devanney, whose family owns Highland Park. “With the majority of our perishables - meat, deli, bakery - there’s always a person on the other side of the counter who’s going to wait on you, get what you want, wrap it up and hand it to you. You can get cooking tips from our staff and tips on the best cuts of meats and seafood. “All of our checkouts have baggers who carry your groceries out for you and load them into your car. Our customers want that personal connection and for some people coming here is a social experience as well.”

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

A display of handcut steaks at Highland Park Market.

Highland Park operates markets in Glastonbury, Manchester and Farmington. Highland Park Market was established in 1886 and the Devanney family bought the market in the 1950s. “We are the third generation of the third family to own Highland Park Market since it was established in 1886.” Besides being a full grocery store that offers meat and seafood counters, fresh produce and delis, each of Highland Park’s three stores have kitchens on site where chefs create meals that are packaged as ready-to-eat or which can be cooked at home. Devanney said Highland Park’s chefs have more than 300 original recipes that they’ve developed and which the stores sell, including long-time favorites such as shepherd’s pie, macaroni and cheese, and American chop suey. Other popular items include house-made salads, sushi and bakery items and a variety of daily lunch and soup specials. The company also offers catering services and gift baskets.

Scratch-made muffins are baked daily at ShopRite

WAVERLY MARKETS SHOPRITE STORES: East Hartford/Glastonbury 31 Main St., Putnam Plaza Shopping Center, East Hartford | 860-895-8390 Vernon Tri City Shopping Center, 35 Talcottville Road | 860-454-2264 Manchester 214 Spencer St. | 860-645-3240 Shoprite.com On Facebook: @shoprite.supermarket

HIGHLAND PARK MARKETS: Glastonbury 1320 Manchester Road | 860-659-1717 Manchester 317 Highland St. | 860-646-4277 Farmington 204 Main St. | 860-674-9536 On Facebook: @HighlandParkMkt

Ready-made food in a case at Highland Park Market.

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A display of store made desserts at ShopRite

A worker in the Seafood Department at ShopRite prepares shrimp scampi that can be heated at home.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

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The Red Fox Restaurant & Bar

The Unique Middletown Eatery is Opening a Second Location in Glastonbury ARTICLE BY E ILE E N M . MCNAMAR A PHOTOG R APHY BY E ILE E N M . MCNAMAR A , FICO CECUNJANIN

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

Walking into the kitchen of the Red Fox Restaurant & Bar, a mouth-watering aroma greets you. In a pair of large stainless steel pans on the huge commercial stoves, one of the restaurant’s chefs is preparing two of the Red Fox’s signature Italian dishes: chicken medallions and chicken scallopini. Located on Smith Street in Middletown, the Red Fox is a family-owned and operated restaurant that serves a unique melange of Mediterranean-Italian-American food. Opened in 2015 by the husband and wife team of Zumra and Fico Cecunjanin, the Red Fox has enjoyed so much success that it quickly had to expand its footprint at its 218 Smith St., location - including adding banquet facilities and an outdoor bar and a patio dining area. Last year Fico and Zumra opened a second location, Bone In Prime Steakhouse, in Cheshire, and now they are expanding again this time with a third restaurant at Glen Lochen Mall at 39 New London Turnpike. Zumra says she and her husband have signed a lease for the new restaurant at Glen Lochen. The site is still under renovation and a firm opening date for Red Fox isn’t set yet. She and Fico want to open another location here, she says because they think their restaurant’s vibrant gourmet offerings would be a good fit in the town’s diverse and dynamic restaurant scene. “We just really like Glastonbury and we wanted to go to a town where there is a lot of potential for us. I think it would be a great fit for us and the town and we're really excited to get started there.” The couple like to describe the Red Fox’s menu as a melding of Italian cuisine with the “bold and delicious” flavors that hint at her husband’s Montenegrin roots. Fico immigrated here with his family at age 14. They settled in upstate New York where Fico cooked in his extended family's restaurants since he was a teenager. Take, for instance, the inclusion of Italian standards like chicken piccata and ravioli pizziola on a menu that also includes beef tenderloin ragu, dry-aged ribeye and New York strip steaks, and Branzino Mediterranean sea bass. Red Fox also offers a full slate of appetizers, including calamari, rollatini, and oysters, as well as fresh salads made from local, organic produce. You can build your own seafood cocktail platter - which comes with lobster tails, oysters, clams and shrimp - or share a Surf and Turf for Two meal, which is served with two filet mignons and two lobster tails, with your dinner partner. The restaurant is open daily and serves a Sunday brunch, complete with several different types of mimosas, from 10 a.m. to 2 p.m. The Middletown restaurant has a mellow and intimate atmosphere, boasting small, separate dining rooms - including one with just a few tables draped in white tablecloths right inside the Red Fox’s wine room.

The Wine Room at Red Fox

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The outside patio and bar also have an intimate feel and are lined with lush tropical and flowering plants, as well as pear and peach trees that bear fruit used in Red Fox recipes. The new location in Glen Lochen will seat about 100 people and will include outdoor seating as well, Zumra says.

RED FOX RESTAURANT & BAR 218 Smith St., Middletown | 860-740-4967 Redfoxmiddletown.com On Facebook @Redfoxct

FOX BONE IN PRIME STEAKHOUSE 1410 Highland Ave., Cheshire | 203-806-1430 Boneinprime.com On Facebook: @Foxboneinprimesteakhouse

COMING SOON: Glen Lochen Mall 39 New London Turnpike, Glastonbury

Zumra Cecunjanin

The Red Fox serves dry-aged beef dishes.

A fresh tuna dish prepared by the chefs at the Red Fox Restaurant.

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

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One of the chicken dishes at Cotton Hollow Kitchen.

Cotton Hollow Kitchen ARTICLE BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY VIVIEN STEMBRIDGE

The South Glastonbury Restaurant Serves “Upscale Comfort” Cuisine

The outdoor patio at Cotton Hollow Kitchen.

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

Manager Joshua Ballestas, Sous Chef Larry Penn, Owners Joanne and Mark Conley, and Bar Leader Mario Wongsosudiro.

My family always teases me when I order chicken at a restaurant. “You make that at home all the time, get something more exotic!” My response is always the same: “I love trying other people’s chicken!” So I was especially delighted when I stopped in for lunch at Cotton Hollow Kitchen one afternoon and ordered just that. Uncomplicated, yet brimming with mellow flavors, served over a bed of smashed potatoes with a demi-glaze of pan drippings, it was one of the best chicken entrees I’d ever had. That dish, says Mark Conley, who owns Cotton Hollow Kitchen with his wife, Joanne, is reflective of the restaurant’s culinary aesthetic. “I always call it upscale comfort food. There’s something for everyone on our menu and we like to have influences from lots of different areas, Mediterranean, Spanish, Italian, Asian.” The carefully curated and focused menus at Cotton Hollow, which include lunch, dinner, freshly made cocktails and gluten-free dining options, allow the eatery’s chef, Niels van Galen, to offer up freshly made meals from locally sourced foods and to change the menus seasonally. “Everything he does is about local, whether it’s the land or the sea,” Mark says. Mark and Joanne opened Cotton Hollow Kitchen in the fall of 2019. Mark’s restaurant experience reaches back decades. He was a managing partner at Max Amore in Somerset Square for 25 years and for 12 of those he was also a managing partner of Max Fish. When Max Amore closed in 2019 the owner of the building where Cotton Hollow now sits at 840 Main St., in South Glastonbury, suggested Mark start a restaurant there. “Your whole life you dream of being the top dog and opening your own restaurant, so Joanne and I decided we should do it. I said ‘It’s now or never, this is my last hurrah,

let me at least give it a shot.’ We opened on Oct. 25th and we were packed for three and a half months. Then, Covid hit.” The restaurant’s indoor dining closed for more than two months and switched to take-out only when the state shut down. Mark said the takeout business wasn’t enough to keep the business afloat. “We spent lots of tough times trying to figure out what to do. I reached out on Facebook and asked for help and people came in and bought gift cards and ordered takeout. Then a guardian angel called and said, ''I want to help by purchasing gift certificates, how much do you need to stay open?" “I threw out a number and the caller went silent, then came back and said ‘I’d like to buy $15,000 worth of gift cards.’ That was pretty amazing.” The generous outpourings of support helped the new restaurant make it through the Covid shutdown. “I still get emotional talking about it,” Mark says. “It showed us that South Glastonbury is truly a village and a community of people who care, who want to help and want to see success in our town. So we are forever grateful for all the great fortune we’ve had, the acts of human kindness we’ve received, and the friends we have made. We now are taking it a day at a time as we continue to try to build on the combination of great food, hospitality, and atmosphere that we provide. Our goal is to continue delivering experiences and creating memories. A big shout-out to our team. We could not do what we do every day without each and every one of our CHK family." Nestled in the heart of the South Glastonbury business district, Cotton Hollow Kitchen has built a solid reputation for taking comfort food standards and giving them a fresh and upscale new take. Some of the samplings from recent lunch and dinner menus included two different tacos (Baja fish and pork belly), a French omelet (featuring Vermont cheddar),

CONTINUED > OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

The bar room at Cotton Hollow is nicknamed "Bar Hollow."

“I always call it upscale comfort food. There’s something for everyone on our menu and we like to have influences from lots of different areas, Mediterranean, Spanish, Italian, Asian.” Korean fried chicken, salmon, haddock and a house favorite, the Hollow Mac & Cheese. And then there are the burgers, a signature dish and one Mark says is a customer favorite. “It’s our number one seller and it’s so good, people tell me ‘This is the best burger I’ve ever had.’ People are burger crazy!” In the bar room, affectionately named Bar Hollow, craft cocktail master, Mario Wongsosudiro, has developed a menu of fresh drinks that also follow the seasons, Recent summer samplings include drinks such as the Bikini Bottom Mojito, the Watermelon Crush, and a Raspberry Bourbon Smash. Cotton Hollow Kitchen, named after the historic Cotton Hollow Mill that once operated in the area, has a full dining

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

room, a large bar, and a beautiful and peaceful outdoor patio area for al fresco dining. Cotton Hollow also holds special events weekly, including half-priced bottles of wine (any from the restaurant's list) all day Wednesdays, live music in Bar Hollow Thursdays from 6-9 p.m., Sunday Brunch and, of course, Happy Hour daily in Bar Hollow from 3-6 p.m. The restaurant opens daily at noon.

COTTON HOLLOW KITCHEN 840 Main St., South Glastonbury 860-781-8555 Cottonhollowkitchen.com On Facebook: @Cottonhollowkitchen

Visit Us for

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delivering experiences · creating memories 860.781.8555 | cottonhollowkitchen.com 840 Main Street · South Glastonbury, CT 06073 OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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FALL RECIPE:

ROASTED BUTTERNUT SQUASH SOUP A HEARTY, WARMING MEAL ON A CHILLY DAY

INGREDIENTS: • One large butternut squash, peeled, halved, seeded and cubed (about 4 cups) • 1/2 medium yellow onion, thinly sliced • 2 carrots, peeled and chopped • 3 tablespoons extra-virgin olive oil • fine sea salt and freshly ground black pepper • 6 thyme sprigs, divided • 2 garlic cloves, peeled and minced • 2 inches fresh ginger, peeled, minced or grated • 2 dates, pitted (or 2 tablespoons maple syrup) • 1 teaspoon ground cinnamon • 1 teaspoon ground nutmeg • 1/2 teaspoon ground coriander • One 15-ounce can coconut milk • 2 cups vegetable broth (low sodium) Garnish: • 1/2 cup pepitas, toasted, 2 tablespoons minced fresh chives, creme fraiche, flaked sea salt, extra virgin olive oil DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Line a baking sheet with parchment paper. 3. Place squash, onions, and carrots on baking sheet. drizzle with oil, season with salt and pepper, and toss. Scatter 4 thyme sprigs on vegetables. Roast until tender, about 30 minutes. Discard thyme. 4. Transfer to a large Dutch oven or heavy-bottomed pot, add garlic, ginger, cinnamon, nutmeg, coriander, dates and combine. Cook over medium-high heat 2 minutes. Add coconut milk and vegetable broth and remaining thyme. Bring to simmer (don't boil). Simmer partially covered 20 minutes. Remove from heat, discard thyme and use hand blender to puree smooth. Add broth to adjust consistency. Season with salt and pepper. Divide into bowls, top with fresh chives, toasted pepitas, flaky salt, creme fraiche and a swirl of good quality olive oil. 5. Can be made up to 4 days ahead and refrigerated in a tightly covered container, or frozen for 2 months.

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

ARTICLE BY IVY PERRELLI OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

H OW TO | L IFE + CU LTU R E

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

H OW TO | L IFE + CU LTU R E

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area. O CTO BE R 1 ST

Glastonbury Historical Society Annual Tag Sale

WAR D-S HIPMAN -WELLES HOU S E , 9 7 2 MA I N ST. | 9 :0 0 A M The Historical Society of Glastonbury hosts its 10th Annual Giant Tag Sale Oct. 1- 2. Tag sale donations are being accepted at the Welles-Shipman-Ward House on Mondays in August and September, and Sept. 10, 10 a.m to 2 p.m. Visit hsgct.org for information. O CTO BE R 1 ST

Acoustic KG at Hops on the Hill Brewery

H OPS ON THE HILL BREWERY, 27 5 DUG R OA D, G L ASTO NB URY | 2:0 0 P M Join musician KG at Hops on the Hill for his unique blend of rock, R&B, hip-hop, and folk. KG plays sets that are familiar and upbeat, both rhythmically and vocally. While sticking to mostly the 1990s and 2000s, you'll find several standards and modern chart toppers sprinkled in throughout his sets. Visit Hopsonthehillbrewery.com for more information. O CTO BE R 1 ST

Comedy Night at Priam Vineyards

PRIAM VIN EYARDS , 11 S HAILO R H I L L R OA D, C O LC H E ST E R | 7 :0 0 P M Join us for Comedy Night with comedian Kunal Arora. The show will take place indoors in the newly remodeled tasting room. Reserved tables are available for $25 per table. Only 1 member of your group needs to purchase a table. Everyone in your party must still purchase tickets. Please email ryan@comixcomedy.com for reservations. Visit Priamvineyards.com for information. O C TO BE R 4 T H

Learn Podcasting

WELLES TURN ER MEMORIAL L I B R A RY, 24 0 7 MA I N ST. | 6 :30 P M Join Mike Brown for the first session in a two-part introduction series on the ins and outs of podcasting. Attendance at both sessions is not required. This talk is geared toward helping you transform from someone who isn't quite sure into someone who can confidently start a podcast tomorrow. Session 2 will be Oct. 11, 6:30 p.m. Visit wtmlib.info for information. O C TO BE R 6T H

Movie Theater Thursday: Young Frankenstein

WELLES TURN ER MEMORIAL L I B R A RY, 24 0 7 MA I N ST. | 6 :0 0 P M The classic Mel Brooks comedy "Young Frankenstein," is a finely tuned parody of old Hollywood horror films. The movie follows the grandson of the infamous Frankenstein scientist, struggling to prove his grandfather wasn't insane. Starring Gene Wilder, Madeline Kahn and Marty Feldman. All attendees are entered into a raffle to win a copy of the movie. Visit Wtmlib.info for information. O C TO BE R 6T H

Live Nation Releases October Lineup

TOYOTA OAKDALE THEATER | 7 :30 P M Live Nation has announced the October Lineup for its Toyota Oakdale Theatre, starting with Dustin Lynch, Oct. 6. Other dates include Oct. 8, Best of the 70s; Oct. 9, Demi Lovato; Oct.13, Judas Priest; Oct. 14, Master Chef Junior Live; Oct. 15, Disney Junior Live; Oct. 20, Rumours of Fleetwood Mac; Oct. 27, Parker McCollum; Oct. 29, MercyMe. Visit Livenation.com . O C TO BE R 7 T H

Portland Agricultural Fair

PORTLAN D FAIR G ROUN DS , R O UT E 1 7 A , P O RT L A ND | 5 :0 0 P M The Portland Agricultural Fair, a three-day event held on the Portland Fair Grounds on Route 17A, kicks off Friday at 5 p.m., and runs all weekend through Sunday until 6 p.m. Admission is $10 for adults, $8 for seniors 65 and older. Children are free as are active or reserve military members with valid ID. Visit Portlandfair.com for information.

CONTINUED >

EVE N TS

Mary Bycholski APRN/Owner

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EVENTS CONTINUED

O C TOBE R 8T H

Hot Rod Fallout

E L KS LODG E, 98 WOODLAN D ST. | 9 :30 A M New England’s premier traditional Hot Rod & Custom show is back. Open to all “traditional styled” pre-1963 Hot Rods, Customs and Stockers. There will be live music, a swap meet, food and beverages. The event runs from 9:45 a.m. to 3:45 p.m. Admission is $10 per person. Visit Hotrodfallout.com for more information. O C TO BE R 1 4 T H

Glastonbury Apple Harvest & Music Festival

RI VERFR ON T PAR K, 300 W ELL E S ST. | 6 :0 0 P M The Glastonbury Apple Harvest & Music Festival opens Friday, Oct. 14, 6-10 p.m., Saturday, 10 a.m. to 10 p.m., and Sunday, 11 a.m. to 4 p.m. This year's festivities include amusement rides, food trucks, live music, expanded Harvest Pub, and the 5K Road Race on Sunday. Admission is $5 per person, kids 6 and under are free. Visit glastonburyapplefest.com for information. O C TOBE R 2 0 T H

Driftwood Hanging Decor Sign Craft

H OPS ON THE HILL BR EW ERY, 27 5 DUG R OA D | 6 :30 P M Come learn how to make your own driftwood art! One drink is included and you'll take home a finished home decor sign made by you! No experience is needed and all supplies are included! Come craft with Still Waters. The fee is $55 per person. Visit Stillwatersusa.com or Hopsonthehillbrewery.com for more information. O C TO BE R 2 2 N D

Om Open House

O M G LASTON BURY W ELLN ES S C E NT E R | 7 :30 A M Come join us for a great day day to reconnect with yourself, meet new friends, take advantage of merchandise discounts, and membership specials. The Open House will run from 7:30 a.m. to 2 p.m. There will be classes at 8 a.m., 10 a.m., and noon. Visit OmGlastonbury.com or info@omglastonbury.com . O C TO BE R 3 0 T H

The Devil Made Me Do It 5K/10K

SMITH MIDDLE S CHOOL, 216 A DDI S O N R OA D | 9 :0 0 A M First Mile presents the 10th annual Devil Made Me Do It to benefit the Animal Rescue Organization of Kenway's Cause. The race includes a 5K and 10K run, as well as a 1-mile walk. Traverse the roads of Great Swamp, a surprise around every corner, before plunging into the eerie trails of Addison Bog. Visit Devilmademerun.com for information.

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