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April 2022 PUBLISHER

Gary Perrelli | gary.perrelli@citylifestyle.com EDITOR

LIFESTYLE LETTER

April - The Explore Issue!

Eileen McNamara eileen.mcnamara@citylifestyle.com ACCOUNT MANAGER

Jill Barry | jill.barry@citylifestyle.com AD DESIGNER

Evan Deuvall

April may bring showers but it also brings us outside again after our long winter doldrums. This is our Explore issue and in our Must See feature this month we got help from Connecticut's Office of Tourism to put together some ideas for attractions you can explore this spring in Connecticut, from garden walks and zip line adventures to balloon rides and museum exhibits. We also look at the many lovely inns and boutique hotels that dot our shoreline and Rhode Island’s. We're a state chock full of quaint villages and lively small downtowns. You can visit many of them and spend the night at award winning B&Bs and small hotels filled with character, offering stunning water views and serving up delicious meals in on-site restaurants. If your wanderlust this spring takes you outside the state, check out our feature on Connecticut's newest discount airline, Avelo Airline, which flies nonstop out of Tweed-New Haven Airport to multiple destinations in the Southeast. April is also tax time and we spoke with John A. Patoka, a CPA and partner at the Glastonbury accounting firm SRC, Certified Public Accountants, P.C. of Glastonbury about what's new this tax season. In Now Open we dined at a new upscale Italian and pizza restaurant in Middletown. Sicily Coal Fired Pizza opened at 412 Main St., last year in a stunning, three-story reconverted building, The eatery has a full menu, from speciality cocktails, homemade pastas and breads and family-recipe meatballs and desserts. Spring is the start of the baseball and golf seasons and if you're looking to improve your game, or get training for your kids, Northeast Performance Institute has a state-of-the-art facility at 1401 Main St., in Portland. We visited with its owner, Peter Egazarian, to talk to him about the comprehensive and high-tech training the business provides, Finally, in our Culinary Creations feature we have a homemade carrot cake adapted from a recipe used at a high-end bakery in Seattle. We hope you enjoy our Explore issue this month and that you take advantage of the warmer weather to get out and explore all the great attractions in our region! GARY PERRELLI, PUBLISHER @GL ASTONBURYLIFEST YLE

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inside the issue The Explore Issue

F E ATU R E D

D E PA RTM E NTS

16 Sicily Coal Fired Pizza

Lifestyle Letter

The New Italian Restaurant in Middletown Features Craft Pizzas, Fresh Pasta and a

City Scene

Lively Vibe

Business Monthly

Now Open

Travel Journal

Culinary Creations

Athlete Life

Trend Setter

Must See

Events

Financial Buzz

22 Explore Connecticut!

Our State Has a Wealth of Attractions to Visit This Spring

40 The Shoreline Beckons in Spring There are dozens of inns, boutique hotels and resorts to visit

50 Tax Season is Upon Us

Here’s a look at some of the tax law changes this year

O N T H E C OV E R

Take a hot air balloon ride this spring over the lovely Connecticut countryside. Berkshire Balloons in Plainville is one of the many attractions you can take advantage of, right in our own state!

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business monthly A round-up of exciting news from local businesses. Baribault Jewelers Go Hollywood The Baribault Family’s very own jewelry brand named, “The Power to B” will be in Hollywood for The Academy Awards at the GBK Brand Bar Event with their own gifting suite where they will meet and gift 100 of their bracelets to celebrities who attend. The collection will be represented by Christina Baribault-Ortiz and Raeann Baribault Schwartz, the faces of the company.

Chamber names Bob Zanlungo, Business Person of the Year The Connecticut River Valley Chamber of Commerce has named Bob Zanlungo, of Norcom Mortgage, as this year’s Business Person of the Year. The award was granted at the Chamber’s annual business meeting in January and Bob shared some of his thoughts on his involvement with the business community. “I have a challenge for all of you – lead with kindness and celebrate others’ successes. Welcome new business to our chamber with open arms.” Photography Brian Ambrose

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New Steakhouse Coming to Town Red Fox Steakhouse in Middletown is opening a new location here in Glastonbury. Red Fox is planning a second location in Glen Lochen and has undertaken renovations inside the mall. The Red Fox menu in Middletown is American/Mediterranean-inspired and hints at owner Fico Cecunjanin Montenegrin roots. Some of the menu items include a build-your-own cheese board, pastas, steaks and fish. Visit redfoxmiddletown.com for more information.

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Sicily Coal Fired Pizza ARTICLE BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY BRIAN AMBROSE

The New Italian Restaurant in Middletown Features Craft Pizzas, Fresh Pasta and a Lively Vibe

NOW OP E N | FOOD + BEVE RAGE

Tony and Maria Prifitera inside their restaurant.

On a recent Saturday afternoon the interior of Sicily Coal Fired Pizza is buzzing with the sounds of muted music, people talking, plates clinking and drinks being mixed at the bar. The new restaurant at 412 Main St., in Middletown offers a fresh take on an old favorite - pizza - and so much more. There’s fresh pasta, made to order from Sicily’s own pasta extruder machine, along with homemade sauces. There’s Berkshire cut bacon, cured in brown sugar, slow roasted and served with bourbon maple butter. It’s already become one of the favorites on Sicily’s robust appetizer menu, says Joe Lucci, Sicily’s executive chef. “If I took that off the menu I think people would come after me,” he jokes. All of the eatery’s breads are also baked in-house and the salads are made from local, farm fresh produce. Some of Maria's and Tony's family recipes are on the menu, including Maria's pane cotto, chocolate-chip bread pudding and tiramisu, along with the couple's speciality, 5-inch meatballs. "They’re the best damned meatballs you’ll ever have in your life,” Joe says. “We cook them in our sauce and they soak in all that incredible flavor.” Tony and Maria opened the restaurant last June in a former three-story department store. The eatery has quickly earned a reputation for its flavorful, thin crust pizza, generous portions and a huge selection of local and craft beers on tap. The centerpiece of Sicily Pizza is a massive coal-fired oven, imported from Italy. The dining room is a large, twostory space featuring a long, marble-topped bar, brick walls, oak floors and two staircases that lead to an upstairs lounge and the restaurant’s second bar. Joe, who trained at the Culinary Institute of America, worked at restaurants in large cities across the country

and most recently owned restaurants in Southington and Woodbury. He came to work at Sicily, he says, because he was intrigued by the Prifitera’s passion for fresh, authentic Italian food. “Tony's and Maria’s vision was to have a high-end, upscale restaurant with everything made to order. Nothing is frozen, all of our pastas, pizza and sauces are made from scratch and our dishes are made to order.” The coal oven, Joe says, burns at 800 degrees and can cook a pizza within 4-6 minutes, depending on its ingredients. “You can put a pizza into any gas-fired oven and it will always come out the same. But in a coal oven you really have to control the fire and the temperature. It’s definitely an art form. The pizza cooks differently depending on how you move it around in the oven and with the thin crust it gives the pizza a slightly charred, earthy, crunchy flavor that’s so unique and delicious.” At the bar, there are 50 beers on tap, many of them craft and local brews. Sicily's fresh drinks menu changes with the season. Some of the cocktails that were being mixed up this winter were concoctions such as Boozy Spiced Eggnog, Winter White Cosmo and a Blizzard Margarita. The wine list includes a full complement of whites and reds, available by the bottle or glass, as well as special reserve wines available by the bottle. Another unique aspect of Sicily, Joe says, is its open kitchen, located toward the back of the dining room. “I like working in an open kitchen because customers can see into it and that gives employees the mindset that you have to keep the kitchen clean and you have to be professional.” The restaurant is open daily for lunch and dinner. Sicily’s menu includes a wide variety of appetizers - nearly two dozen - large portion salads and fresh made pastas and sauces. There are also a variety of entrees featuring beef,

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All the bread at the restaurant is made on site.

“We like to keep the menu fresh and interesting. We try to buy as many local ingredients as we can and we change our menu with the seasons. We just want to be the best that we possibly can be.” - Executive Chef Joe Lucci. chicken and fish. They include the house speciality - chicken parmigiana, and Joe’s Philly Cheesesteak, which has shaved ribeye, caramelized onions and creamy American cheese. There’s also butcher block steaks, sandwiches, burgers and speciality “Mac & Cheese” offerings on the menu. And then there’s the pizza. You can build your own pie or select from one of the many craft pizzas that Sicily offers, including broccoli rabe, chicken cutlet, white clam, bianco and shrimp, to name a few. “We like to keep the menu fresh and interesting,” Joe says. “We try to buy as many local ingredients as we can and

NOW OP E N | FOOD + BEVE RAGE

we change our menu with the seasons. We just want to be the best that we possibly can be.” Sicily Coal Fired Pizza 412 Main St., Middletown 860-788-2237 sicilycoalfiredpizza.com On Facebook: @sicily-coal-fired-pizza Hours: Mon. - Wed. & Sun. 11:30 a.m. - 11 p.m. Thurs. - Sat., 11:30 am - 12:00 pm

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EXPLORE

OUR STATE HAS A WEALTH OF ATTRACTIONS TO VISIT AS WE GET OUT OF THE HOUSE THIS SPRING

CONNECTICUT!

Kayaking in Connecticut's Last Green Valley

PHOTOGRAPHY COURTESY OF THE CONNECTICUT OFFICE OF TOURISM

T R AV E L J OU R N A L | TR AVE L

It’s spring! Time to get out, shake off that cabin fever, and explore the great places our state has to offer, from museums, historic sites and parks to adventure attractions and public gardens. Many of Connecticut’s world-class museums and historic sites, including the 22 on the Connecticut Art Trail, are presenting new exhibitions this spring. Consider an Art Trail Passport if you’re planning multiple stops. There’s also several murals and sculpture grounds and trails to consider, like Studio 80 + Sculpture Grounds in Old Lyme and the Wall to Wall Mural Walk in New London. You can check out the MLK39 Racial Equity Mural Tour with completed works in Torrington, Manchester, West Hartford, Bloomfield, Southington and more. “Spring is the perfect time to get out and find your vibe in Connecticut,” says Noelle Stevenson, director of the Connecticut Office of Tourism. “As we get into spring and summer, you’ll find exhilarating experiences, from music concerts to various cultural arts shows, to attractions and sporting events, not to mention our incredible state parks and forests. “For those adrenaline lovers, grab a hot air balloon or simply experience the rush of a skydive jump. For our diners and winers, get out and experience our vast culinary offerings—and don’t forget to check out our various wineries. You may just be surprised at what you discover in Connecticut this Spring.” Here are just a few of the attractions the state tourism office recommends you visit this spring and summer. Covered Bridge Electric Bike in West Cornwall offers electric bike rentals for 2 hours, a half day or full day to explore the beautiful Northwest Hills. Also located nearby is Backyard Adventure UTV Tours in Canaan, offering expert guided tours for all experience levels. Explore The Last Green Valley, a National Heritage Corridor spanning 26 towns in Eastern Connecticut. LGV’s annual “Spring Outdoors” program, which features walks and other outdoor events, is scheduled for March 20 – June 21. Also consider exploring one of Connecticut’s 110 state parks and 32 state forests. Wildlife and birding cruises on the Connecticut River and Long Island Sound return each spring aboard the RiverQuest (recently purchased by the Connecticut River Museum in Essex) and Maritime Aquarium’s R/V “Spirit of the Sound," among other vessels. The Connecticut Wine Trail features 24 vineyards and wineries across the state, including Aquila’s Nest Vineyards in Newtown—one of the newest to open.

Covered Bridge Electric Bike in West Cornwall offers electric bike rentals

The Ridgefield Playhouse hosts a variety of events, such as films, plays and musical performances.

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Take in a game at The Hartford Yard Goats

Boat tours run nearly yearround on the Connecticut River.

Norwalk's RV Spirit of the Sound is a 64-foot all-aluminum catamaran that launched in 2015 and sales all year round.

Locally, Crystal Ridge Winery at 257 Belltown Road offers stunning views of Glastonbury, the Hartford Skyline and local orchards along with food trucks and live music. In Colchester, Priam Vineyards serve up their award-winning wines on a lovely outdoor patio and lawn and the vineyard recently began serving local, craft beers as well. Arrigoni Winery on Route 66 in Portland serves up 30 speciality wines and has cider tastings as well. Speaking of beers, you can visit the tap room at Hops on the Hill Farm Brewery at 275 Dug Road. The brewery grows its own hops and also hosts live music and special events throughout the year. Fun for the whole family — explore Connecticut’s zip lines and aerial parks reopening this Spring, including Brownstone Adventure Park in Portland, HighFlyer Zip line at Foxwoods, and The Adventure Park at Storrs. Hartford Blooms Garden Tours return this June — but this time with an open-top, double-decker bus! Five different opportunities to tour various sites around Hartford for great views of historic homes, gardens, parks, city artwork and the Connecticut River.

T R AV E L J OU R N A L | TR AVE L

There’s also the Meriden Daffodil Festival (April 30-May 1) and Dogwood Festival (May 7-8), among other flower-focused events across the state. Refresh at one of Connecticut’s wellness destinations and spas, including THE WELL at Mayflower Inn & Spa in Washington and The Spa at Norwich Inn, among others. Connecticut has many lovely small inns where you can unwind for a weekend. Performing arts venues across the state, including the Katherine Hepburn Cultural Arts Center (The Kate) in Old Saybrook, the Garde Arts Center in New London, Ridgefield Playhouse, Warner Theater in Torrington and Wall Street Theater in Norwalk, are featuring full theater, music and comedy lineups this spring. Several Connecticut attractions and experiences reopen this spring, including Elm City Party Bike in New Haven, Connecticut’s first pedaled party and sightseeing bike, The Dinosaur Place at Nature’s Art Village in Montville, Hartford Yard Goats at Dunkin Donuts Park in Hartford (home opener April 8), Berkshire Balloons hot air ballooning, Skydive Danielson and the Railroad Museum of New England in Thomaston, among others.

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A Springtime Carrot Cake ADAPTED FROM MACRINA BAKERY & CAFE, THIS CAKE RECIPE FEATURES EDIBLE FLOWERS AND A RICH FROSTING. ARTICLE BY IVY PERRELLI | PHOTOGRAPHY BY JACQUELINE PERRELLI

CARROT CAKE INGREDIENTS: Makes one 9 inch double layer cake For the batter: • ¾ cup walnut halves and pieces, toasted and finely chopped • 2 ¼ cups packed grated carrots (5 to 6 medium), divided • 2 ¼ cups unbleached all-purpose flour • 1 ½ teaspoons baking powder • 1 ½ teaspoons baking soda • ½ teaspoon kosher salt • 2 teaspoons ground cinnamon • ½ teaspoon ground ginger • ½ teaspoon freshly grated nutmeg • ⅛ teaspoon ground cloves • ½ cup neutral oil, such as vegetable, grapeseed or sunflower • ¼ cup walnut oil • 1 cup plus 2 tablespoons granulated sugar divided • ¾ cup brown sugar • 3 large eggs • ½ cup of apple sauce (preferably organic) • 1 tablespoon orange zest (from 1 orange) • 3 or 4 edible flowers, as garnish For the frosting: • 1 pound (2 cups) cream cheese at room temperature • ¾ cups (1 ½ sticks) unsalted butter, at room temperature • 1 ¾ cups confectioners’ sugar • 1 teaspoon freshly squeezed lemon juice

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

Carefully remove the parchment paper and cool completely. 6. Meanwhile, to make the frosting, in the bowl of a standing mixer fitted with the paddle attachment, mix the cream cheese and butter for 5 minutes on medium speed to thoroughly smooth and aerate the frosting. Sift the confectioners’ sugar into a medium bowl and gradually add it to the cream cheese mixture. Add the lemon juice and mix for another 2 minutes, until the frosting is smooth and light. Hold it at room temperature until ready to use. (if it seems to warm and loose to hold its shape, refrigerate it, checking every 5 minutes and mixing with a rubber spatula until it looks spreadable.) 7. Spread the remaining ¼ cup of carrots on the prepared baking sheet in a single layer. Bake for 3 minutes to slightly dry them out, then toss with the remaining 2 tablespoons granulated sugar. Bake for another 8 to 10 minutes, until the carrots are crisp but not browned. (As they cool they will crisp up more.) Set aside to cool.

DIRECTIONS 1. Position a rack in the center of the oven and preheat to 325 F. Scatter the walnuts in one layer on a small rimmed baking sheet. Bake until golden brown and fragrant, shaking the pan a few times for even color. Total baking time will be between 5 and 15 minutes. Remove and set aside to cool. Lightly grease two 9-inch round cake pans with oil and line the bottoms with rounds of parchment paper. Set aside. Line a wire cooling rack and a baking sheet with parchment paper. Set aside 2. To make the batter, toss the chopped walnuts with 2 cups of the grated carrots in a large bowl. Set aside. 3. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a medium bowl. Set aside.

8. To assemble, place one cake layer on a serving plate. Place 1 ½ cups of frosting in the center of the cake and spread evenly, leaving a 1-inch unfrosted border around the edge; the frosting will be around 3/8 inch thick. Sprinkle the orange zest over the frosting. Set the other cake on top and level by gently pressing down on it. 9. If desired, at this point, you could crumb coat the cake. Cover the entire cake with a thin layer of frosting about 1/8 inch thick. The cake will still be visible through the frosting. Refrigerate the cake 20 minutes to firm it up, holding the remaining frosting at room temperature.

4. In the bowl of a stand mixer fitted with the paddle attachment, mix the oils, 1 cup of granulated sugar and ¾ cup of brown sugar, eggs and apple sauce. Start on low speed and increase to medium for a total of 3 to 5 minutes, until the mixture is lighter in texture and slightly lighter in color. Scrape down the bowl with a rubber spatula to fully incorporate the ingredients. With the mixer on low speed add the flour mixture and incorporate it fairly quickly (about 20 seconds), then scrape down the bowl again. Remove the bowl from the mixer and use the rubber spatula to fold in the carrot mixer.

10. For the final coat use a layer of frosting no more than ¼ inch thick. First cover the sides of the cake; the frosting should be evenly distributed on the offset spatula so that you can coat the sides (top to bottom) all at once. Then frost the top, placing a dollop of frosting in the center and smoothing it out, squaring up the edges. Garnish by placing a 4-inch ring of baked carrots in the center of the cake and fill with the edible flowers.

5. Divide the batter between the 2 prepared pans; they will be about two-thirds full. Using an offset spatula, smooth and level the batter for even baking. Bake for 35 to 40 minutes or until the cakes are deep golden brown and a skewer inserted into the center come out clean. Cool the cakes in the pans for 20 minutes. Run a knife along the sides of the pans and invert the cakes onto the prepared rack.

11. You can store the baked cakes, unfrosted and well wrapped, in the freezer for up to 2 weeks. The frosted cake can be refrigerated for up to 4 days. Bring it to room temperature (about 2 hours) before serving. AP R I L 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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NORTHEAST PERFORMANCE INSTITUTE ARTICLE BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY FRANK DINARDI

Melding personal training with scientific measuring yields big results for athletes

Created in 2019, Northeast Performance Institute has quickly grown into a large-scale athletic training and sports representation center with facilities in Portland and Southington. NPI, owned by Berlin native Peter Egazarian, provides professional training for golfers and baseball players. Peter, who has worked for 22 years as a PGA golf coach, operates NPI out of a 3,500 square foot facility at 1401 Main St., in Portland. The business is a collaboration with Chris Cote, owner of Chris Cote’s Golf Shop in Portland. The two met in 2019 while Peter was working in Massachusetts and decided to team up on a training facility for local athletes. Peter also was formerly a hitting consultant for major league baseball players and has brought that aspect of his training to NPI. “This is a player-driven environment and we approach every player, whether it’s golf or baseball, as individuals. My speciality is long-term development and my experience with players is measured in years, not lessons.” NPI has a youth and family services component to work with young athletes who have a long-range sports career plan. They also work with college-bound athletes. “It can be easily seen as a golf lesson company but we are multifaceted and we provide a lot of services,” Peter says. NPI has a sports representation component to help athletes manage their name, image, and likeness in marketing and media.

AT H LE T E LIF E | SPORTS + RE CRE ATI ON

“The big picture is it’s a very player-centered athletic community. It’s data, technology and community driven and our coaching approach is very comprehensive.” The company uses the Trackman radar system to analyze golf and baseball swings, Peter says. “Each studio has a Trackman unit. The radar tracks with slow motion video so there’s no conjecture or opinion on every hit of a golf ball or baseball.” The Portland facility, which houses three, 500-squarefoot training studios, also includes a 35-acre outdoor driving range. There are seven coaches on staff, two of which are PGA professionals, Peter says. “We have moved our Enfield location to The Apex Fitness facility off Hebron Avenue in Glastonbury, where we plan to work with baseball and expand into more sports providing high level analytics and development programs,” Peter says. “We’re also working with Keney Park Golf Club to provide Adult and Youth Programs and lessons and are collaborating with Quarry Ridge Golf Course in Portland to provide Junior and Adult on-course lessons.” Northeast Performance Institute 1401 Main St., Portland 860-996-0800 Gonpi.org

T O P : A student trains at NPI

B O T T O M : Peter Egazarian (right) accepts the Connecticut PGA Player Development Award from Howie Friday, President of the Connecticut PGA

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T R E N D SE T T E R | TR AVEL

Taking Flight: Avelo Airlines Connecticut’s Newest Air Carrier Offers Low-Cost, Nonstop East Coast Destinations

Looking for a quick, inexpensive getaway to warmer climes? Well, Connecticut has a new airline that can whisk you away to one of dozens of destinations in the Southern U.S. with some fares as low as $49. Launched last year, Avelo Airlines has established its East Coast base at Tweed-New Haven Airport (HVN), making it the first airline to offer nonstop flights between that airport and six Florida cities, Tampa, Fort Lauderdale, Orlando, Fort Meyers, Sarasota/Bradenton and West Palm Beach. “Amidst the crowds, long lines, lengthy walks and traffic congestion encountered at other airports frequented by Connecticut travelers, HVN offers a refreshingly smooth and simple alternative hometown airport experience,” the company said in a press release. “HVN’s adjacency to multiple major highways and commuter railways make it Connecticut’s most convenient and easily accessible airport.” The company’s leaders like to emphasize the airline’s friendly, caring service and a commitment of encouraging people to travel by making it more affordable and convenient. “We’re excited to bring more choice, everyday low fares and the Avelo Soul of Service to Connecticut,” said Avelo Chairman and CEO Andrew Levy. “Connecticut residents told us they want more convenient and affordable options for air travel we listened.” Avelo also operates flights on the West Coast from its base at Los Angeles/Hollywood Burbank Airport to 10 destinations, including Las Vegas, Denver and Salt Lake City. Avelo is pushing to be a passenger-friendly airline by staking out underused and more affordable bases, such as Tweed and Burbank, so it can offer more affordable fares. Avelo additionally is offering perks like inexpensive

bag-check and seat selection fees. Its fleet consists of Boeing Next-Generation 737-700 aircraft on the East Coast and Boeing Next-Generation 737-800 aircraft on the West Coast. Avelo first started flying from Tweed in November 2021 to four Florida cities and began service to two more in January 2022. The company recently announced it is expanding its flight roster to include four new nonstop destinations outside of Florida - Myrtle Beach, Charleston, Nashville and Savannah to begin in May 2022. “Tweed-New Haven Airport continues to be a growing destination, and the addition of these flights is welcomed news as more travelers recognize how convenient, quick and easy it is to fly out of this airport,” Connecticut Gov. Ned Lamont said in a press release. Avelo has also said it will invest $1.2 million to help upgrade and modernize facilities and operations at Tweed as part of an overall $100 million expansion project at the New Haven airport that will include a new terminal and extended runway. This growth will allow Avelo to hire more than 200 Connecticut-based Crewmembers. “I’m very pleased with the response to Avelo at HVN," Levy said. "We’re especially proud of Avelo’s remarkable HVN-based Crewmembers whose dedication to excellence and caring Soul of Service are fueling Avelo’s success. We look forward to continuing to invest in our team, this community and the state as we add more destinations, more airplanes and more Crewmembers in the months ahead.” Avelo Airlines Tweed New Haven Airport, 155 Burr St., New Haven 346-616-9500 Aveloair.com

ARTICLE BY EILEEN M. MCNAMARA | PHOTOGRAPHY BY BRUCE SNYDER AP R I L 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

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Madison Beach Hotel

M UST SE E | TR AVEL

The Shoreline Beckons in Spring THERE ARE DOZENS OF INNS, BOUTIQUE HOTELS AND RESORTS TO VISIT ALONG THE CONNECTICUT AND RHODE ISLAND SHORE

Our region is blessed with an incredible coastline that stretches from Connecticut’s quaint shoreline towns to the fishing villages of Rhode Island. Spring is a great time to get out and explore all that the seacoast has to offer. The crowds are sparse, the air is getting warm enough for leisurely beach walks, but cool enough at night for a cozy fire in a rustic dining room or in your guest room. Here are just a few of the places to stay along our spectacular coastline.

MADISON BEACH HOTEL, CURIO COLLECTION BY HILTON Perched on the shore of Long Island Sound, this boutique hotel has spectacular ocean views from 32 of the 33 guest rooms. True to its name, Madison Beach Hotel has a private beach and is also a short drive to one of the state’s premiere seaside destinations, Hammonasset State Beach and Park. When you’re done soaking up the sun you can visit one of the many quintessential New England villages and bustling main streets that are just a short drive from the hotel, including Madison’s downtown, Guilford’s Green, and the shopping districts in Westbrook, Clinton and Old Saybrook. Madison Beach Hotel’s amenities include the wine room and Crow’s Nest Lounge located in the rear of the main dining room, The Wharf Bar, and a fitness center with a separate yoga studio. Additionally, the hotel has three distinct dining areas on site as part of their main restaurant: The Wharf, the Porch, the main dining room and the bar. The Wharf Restaurant offers breakfast, lunch and dinner year-round and was awarded Best on the Shoreline. The Porch is an al fresco dining area offering year-round dining options with retractable side panels and heat for the cooler winter months and spectacular views of the Long Island Sound. The sunsets from The Porch are magical. The Wharf is an upscale, fine eatery. Its menu includes farm-to-table, New England-inspired

cuisine. The hotel also offers in-room dining and there is a bar/lounge available on site. Madison Beach Hotel 94 W Wharf Rd, Madison 203-245-1404 h i l t o n . c o m /e n / h o t e l s/m p e c u q q -madison-beach-hotel

THIMBLE ISLANDS BED & BREAKFAST The Thimble Islands Bed & Breakfast is a secluded luxury inn featuring magnificent views of the Thimble Islands and Long Island Sound for a relaxing and romantic getaway. Located in the picturesque village of Stony Creek, 12 miles from New Haven and 75 miles from New York, it’s minutes away from beaches, boat tours, scenic village greens, quaint shops, nature walks, casual and fine dining, and vibrant cultural life. The inn has two exclusive guest accommodations, a standard guest room and a two-room suite, each with their own private bathroom and spectacular views right at the water’s edge. Enjoy complimentary soft drinks throughout the day, wine and cheese in late afternoon and a delicious home-cooked breakfast while looking out on sparkling harbor views. Thimble Islands Bed & Breakfast 28 W Point Rd, Branford 203-488-3693 thimbleislandsbb.com

OCEAN HOUSE Nestled on the scenic Atlantic coast in Rhode Island, the majestic Ocean House has been named one of the “World’s Best Hotels and Resorts” by Travel + Leisure, Condé Nast and Fodor’s. Originally built just after the Civil War, Ocean House is perched high on the bluffs in the charming seaside Watch Hill village. The property re-opened its doors after a $140 million rebuild and restoration in June 2010. Today, guests enjoy waterfront views from the resort’s 49 guest rooms and 20 signature CONTINUED > AP R I L 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

The Watch Hill Inn

The Ocean House

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suites, along with casual and fine dining. There are complimentary resort activities - including culinary classes, art experiences, complimentary croquet, movies and more - that make Ocean House perfect for family vacations and weekend luxury escapes year-round. Ocean House 1 Bluff Avenue, Watch Hill 855-678-0364 oceanhouseri.com

WEEKAPAUG INN Weekapaug Inn is an award-winning, Forbes Five-Star historic inn, named one of the "Best Hotels in the World" by Travel + Leisure and one of the "Most Charming Hotels" by Reader's Digest. Also a member of Relais & Chateaux, the property is a natural gem that is nestled on the scenic Atlantic Coast, surrounded by a salt pond and overlooking a barrier beach. Guests can enjoy 31 guest rooms including four two-bedroom Signature Suites, a new MeetingHouse with retractable windows, sweeping waterfront views, an outdoor pool and access to a private community beach. The property's dedicated on-staff Naturalist helps guests of all ages, discover and engage with their surroundings, with guided beach walks, boating excursions, biking, bird watching, stargazing, and more. Weekapaug Inn 25 Spray Rock Rd, Westerly 855-679-2995 weekapauginn.com The Weekapaug Inn

WATCH HILL INN Nestled in historic Watch Hill Village, Watch Hill Inn is one of the top destinations for families with children of all ages, opened from May through October. What makes this residence-hotel so attractive for families are the kitchenettes, spacious accommodations, access to Ocean House activities and a perfect New England seaside Village location. Continental breakfast and afternoon snacks and beverages are also included with a Watch Hill Inn stay. Families have access to the Forbes 15-Star Ocean House, which is an easy walk or bike ride away. At Ocean House, Watch Hill Inn guests enjoy the beautiful Atlantic Ocean beach, with complimentary beach chairs and umbrellas. The property also features complimentary activities including croquet clinics, culinary classes, and even wine classes for parents. Watch Hill Inn 38-44 Bay St., Watch Hill 855-677-7686 watchhillinn.com

WESTBROOK INN BED & BREAKFAST

Westbrook Inn Bed & Breakfast

This charming bed and breakfast inn in the seashore town of Westbrook is just a few minutes walk from the beach and is ideally situated for day trips to other coastal towns in the region. Set in a sea captain’s house that was built in 1876, the inn has quaint rooms named after some of the local towns and area attractions (The Essex Room, the Clinton Suite, the Duck Island Room). A hot, homemade breakfast is served each morning and there are free bikes for guests who want to pedal to the beach or to downtown Westbrook. Kayaks are also available for free. Relax on the wrap-around front porch or in the traditional New England parlor with a cup of tea. Westbrook Inn 976 Boston Post Road, Westbrook 860-399-4777 westbrookinn.com CONTINUED > AP R I L 2 0 2 2 | C I TYL I FE STYL E . C OM/GL ASTO N BURY

The Thimble Islands B&B in Stony Creek

Other inns and resorts to visit along the shore in Connecticut and Rhode Island include: Castle Hill Inn

1 Goat Island, Newport 401-849-2600 gurneysresorts.com/newport

Hotel Viking

OceanCliff Hotel

1 Bellevue Ave, Newport 401-847-3300 hotelviking.com

65 Ridge Rd, Newport 401-619-7925 newportexperience.com/oceancliff

Inn at Harbor Hill

Saybrook Point

60 Grand St, Niantic 860-739-0331 innharborhill.com

Water’s Edge Resort & Spa

1525 Boston Post Road, Westbrook 860-399-5901 watersedgeresortandspa.com

Resort & Marina

2 Bridge St., Old Saybrook 860-395-2000 saybrook.com

Inn at Stonington 60 Water St., Stonington 860-535-2000 innatstonington.com

The Whaler’s Inn

Inn at Ocean Avenue

Steamboat Inn

Spicer Mansion Inn

20 E Main St, Mystic 860-536-1506 whalersinnmystic.com

A guest room at the Madison Beach Hotel

Guerney’s Newport

590 Ocean Ave, Newport 401-849-3800 castlehillinn.com

73 Steamboat Wharf, Mystic 860-536-8300 steamboatinnmystic.com

Orchard Street Inn 41 Orchard St, Stonington 860-535-2681 orchardstreetinn.com

917 Ocean Ave, New London 860-574-9555 innatoceanavenue.com

15 Elm St, Mystic 860-245-4621 spicermansion.com

Inn at Mystic

3 Williams Ave, Mystic 860-536-9604 innatmystic.com

The Kelsey House B&B 2 Paynes Point, Branford 203-481-5207 kelseyhousebb.com

M UST SE E | TR AVEL

Contact your GEICO Local Office today to see how much money you could save on motorcycle insurance.

Germany Jimenez | 860-812-6300 | Manchester ¡Hablamos Español! Some discounts, coverages, payment plans, and features are not available in all states, in all GEICO companies, or in all situations. Motorcycle and ATV coverages are underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, DC 20076; a Berkshire Hathaway Inc. subsidiary. © 2022 GEICO 21_ 722777542

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

APRIL 2022

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

A P RIL 1 ST

Spring Home Show

X L CEN TER, 1 CIVIC CEN TER P L A ZA | 5 :0 0 P M The Hartford Connecticut Spring Home Show starts at 5 p.m. on Friday and runs through Sunday. The show will feature more than 200 vendors and exhibits, representing all the finest and most innovative companies in the home improvement industry. Tickets are $10 and are available at the door. Visit xlcenter.com for more information.

A P RIL 1 ST

Food & Music at Crystal Ridge

CRYSTAL RIDG E W IN ERY, 275 B E L LTOWN R OA D | 6 :0 0 P M Join Crystal Ridge Winery for food and music throughout the month of April every Friday, Saturday and Sunday. Some of the food trucks that will be at the winery this month include Cousins Maine Lobster, Square Peg Pizza and Soulfully Vegan. Some of the musicians who will play include Take 2, Just Jeannie and Martin Piggot. Visit Crystalridgewinery.com for information.

A P RIL 2 N D

Glastonbury Historical Society Hosts Kids Interactive Workshop

MUS EUM ON THE G REEN | 9:0 0 A M GHS will host an interactive workshop for children ages 8-12 which will explore the lifestyle of The First Peoples of Glastonbury. Participants will play native games, identify animal tracks, participate in storytelling and analyze tools and goods used by Native Americans. The cost is $20 per child and the program runs from 9 a.m. - noon. Email diane.hoover.hsg@gmail.com for reservations.

A P RIL 3 RD

April Free Farm Tasting - Fresh From the Farm

KILLAM & BAS S ETTE FAR MSTE A D, 1 4 T RYO N ST. | 1 2:0 0 P M Join us for an afternoon of farm fresh flavors, live music, hayrides, kids activities, face painting, makers market and more. Come to the farm and get a taste of what we have to offer! This free event runs from noon to 3 p.m. and 20 percent of all sales benefit the Judy Lynch Memorial Scholarship Fund. Visit kbfarmstead.com for information.

A P RIL 6T H

The Ultimate Presentation For Red Sox Nation

VIRTUAL - WELLES TURN ER M E MO R I A L L I B R A RY | 6 :0 0 P M Take a journey through Boston Red Sox history with Martin Gitlin, author of The Ultimate Boston Red Sox Time Machine Book. This presentation features exciting and nostalgic videos of the greatest, most fascinating players, teams, events and moments in franchise history. It includes a question-and-answer period. The author will autograph copies of his book for sale. Visit wtmlib.info for information.

A P RIL 6T H

Enchanted Evening With Catherine Wolko

RI VER FRON T COMMUN ITY CE NT E R , 30 0 WE L L E S ST. | 7 :0 0 P M The Glastonbury Council of Garden Clubs will host an evening with Catherine Wolko, of the Honeybee Herbal Company, for 7-9 p.m. A second-generation beekeeper, Catherine seeks to educate the public on the importance of bees and beekeeping. For information call 203-979-3710. CONTINUED >

EVE N TS

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EVENTS CONTINUED

A P RIL 9 T H

Iftar with Imam Siraj Wahhaj

RI VER FRON T COMMUN ITY CE NT E R , 30 0 WE L L E S ST. | 4 :30 P M Join us at 4:30 p.m. for an evening with the legendary Imam Siraj Wahhaj, a globally recognized leader who will share riveting messages to spark the mind and inspire the soul. His message is rooted in hope, faith, and the power of redemption. Tickets are $40 each. Visit mcct.us for information.

A P RIL 2 3 RD

Comedy Night at Hops

H OPS ON THE HILL VIN EYAR D, 27 5 DUG R OA D | 7 :0 0 P M Join us for Comedy Night at Hops On The Hill Farm Brewery. The show, by Ray Harrington and Friends, will take place indoors from 7-9 p.m. Tickets are $25. Capacity is limited so come early to get your seats and enjoy some beer before the show. For more information visit hopsonthehillbrewery.com.

A P RIL 2 4 T H

Glastonbury Historical Society Membership Meeting

FIRST CHUR CH OF CHR IST, 21 8 3 MA I N ST. | 3:0 0 P M GHS's annual meeting, which starts at 3 p.m., and is open to the public, will feature entertainment by Purple Rock Productions. Purple Rock combines storytelling, puppetry, music, and pantomime in creating enduring entertainment for all ages. Reservations required. The program fee is free to members and $10 for others, age 10 and older. Email hsg06033@gmail.com for information or visit hsgct.org.

A P RIL 2 7 T H

The Great British Baking Tour

VIRTUAL - WELLES TURN ER M E MO R I A L L I B R A RY | 6 :0 0 P M Join UK travel/relocation consultant Claire Evans, for a culinary tour of the UK inspired by PBS's “The Great British Baking Show.” This virtual event runs from 6-7 p.m. Learn about making a proper cup of tea, regional specialties, and where they hail from. She’ll translate the trickiest parts of British recipes for Americans. Visit wtmlib.org for information.

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TAX SEASON IS UPON US Here’s a look at some of the changes this year ARTICLE BY EILEEN M. MCNAMARA

It’s that time of year again, tax time! The IRS kicked off tax season on Jan. 24, earlier than previous years. It did so to get a jump on this year's taxes because of backlogs wrought by the pandemic. The IRS says refunds could be delayed this year for certain filers and has urged taxpayers to file their returns electronically, if possible. As with the past two tax years, the filing deadline was extended this year, though not because of the pandemic. Tax day is April 18, because the Emancipation Day holiday in Washington, D.C., falls on Tax Day, April 15. While many taxpayers start thinking about their taxes a few months, weeks or even days before the annual deadline, most people should be thinking about taxes much earlier, says John A. Patoka, a CPA and partner at the Glastonbury accounting firm SRC, Certified Public Accountants, P.C. “Tax planning is something that everyone, especially small business owners and self-employed individuals, should be thinking about well before the end of the year. They should be talking to a tax professional throughout the year, in order to plan and think about some tax mitigation strategies. After December 31, some options are not available, so it is important to be proactive. Some examples would be investing in equipment for your business, or analyzing capital gains and losses in investment accounts.” There are several tax law modifications that filers should be aware of this year, he said. “There’s been a lot of changes because of Covid. Most importantly there are several tax credits that are available, including a credit for self-employed individuals who were impacted by Covid. The Employee Retention Credit can potentially provide up to $7,000 per employee per quarter for qualifying businesses.” SRC Certified Public Accountants 655 Winding Brook Drive 860-659-0357 Src-pc.com

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