Northampton, MA July 2024 by City Lifestyle

Explore

Explore Issue

We live in an efficiency and productivity-obsessed age. And I admit - I fall into the trap sometimes too. The trap of believing the only things worth doing are those for which I can make an exact calculation of the time, effort and investment it will cost me. The things that result in the highest level of control and least amount of uncertainty.

But the truth is - that is really a sad and unfulfilling way to go through life.

We must leave some room for exploring, for trying new places and things, for being a beginner, even for getting lost. It is those times that are unstructured and open-ended where the space exists for connections to be made, friendships to be fostered and trust to be built.

In the last few months I’ve really been analyzing my relationship with my kids, how our family operates as a unit and what we love spending our time doing. The way I made this more clear, was to first focus on the things that I don’t love spending time on. For our family - it’s screens. For yours, it may be too many busy weeknights away from home or not enough dinners around the table together. But I’ve noticed that “adventures” and “exploration” doesn’t even have to be something big and crazy. It can be playing a board game out on the patio, walking a new trail or going out to find a fun cookie place we’ve never been to before in a different part of town.

Our hope is that this issue encourages you to make room for exploration. To prioritize time away from the regular schedule of life. To lose yourself on a trail or in a book. To book that trip you’ve been thinking about, to make time for the things that matter most to you, but often come last on the calendar.

BODE,

July 2024

PUBLISHER

Katherine Bode | Katherine.Bode@CityLifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, Niki Lankowski

CONTRIBUTING PHOTOGRAPHERS

Paul Versluis, Janie Jones

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Mary Albers

LAYOUT DESIGNER Kathy Nguyen

business monthly

A ROUNDUP OF NEWS FROM LOCAL BUSINESSES

bankESB promotes Michelle Raskevitz to Vice President

bankESB recently promoted Michelle Raskevitz to vice president, learning and development. Raskevitz, of Easthampton, joined bankESB as a teller, and is about to celebrate her 30-year work anniversary. She has held various roles, primarily in the realm of training, and was most recently assistant vice president. Over the course of her career, Raskevitz has grown the learning and development department into a place where everyone is both a teacher and a student, continuously growing, sharing, and innovating together.

Tommy Car Auto Donates Appreciation Gift to 500 Cooley Dickinson Nurses

For the fifth consecutive year, the Tommy Car Auto group donated appreciation gifts to over 500 Cooley Dickinson Hospital nurses for National Nurses Day on Monday. May 6-12 is National Nurses Week. Chief Nursing Officer Cynthia Marlin (center) gathered a group of nurses to accept the donation. Carla Cosenzi, owner of the Tommy Car Auto Group, says she made the donation to extend the company’s gratitude to all the incredible nurses who work tirelessly to keep us healthy and safe.

Florence Bank Supports Revitalize CDC’s Capital Campaign with $25,000 Gift

Florence Bank recently pledged a $25,000 gift to Revitalize CDC’s $3 million capital campaign, launched in 2023. Funds will be used to develop a 3,200-squarefoot warehouse that will allow the Springfield-based nonprofit to better serve its audience of low-income families, seniors, veterans and those with special needs. “Florence Bank is a good neighbor,” Shanley-Loveless said. “It’s a local bank, and it knows the community. The bank knows everybody needs a little help now and then. We appreciate that.”

ARTICLE BY NIKI LANKOWSKI

EXPLORE

JULY IN THE VALLEY

Summer harvest

July in the Valley is the perfect time to explore the local food system, connect with community and try something new. Get the whole family involved!

Hit the farmers market! Tuesday Market is in full swing behind Thornes Marketplace in downtown Northampton. Every Tuesday from 1:30-6:30, you’ll find the largest selection of just-harvested produce grown on local farms, plus prepared foods, crafts, flowers, and so much more. Live music every week! Start a new tradition of summer Tuesdays at the market!

Enjoy a family concert at the park! Beloved local, yet internationally renowned, Grammy-winning children’s artist Mister G will play a special benefit concert for Grow Food Northampton – a family friendly show in English and Spanish at Look Park’s Pines Theatre on July 21! Doors open at 5, show at 6. Come early for food and games! Mister G will also be hosting complimentary storytimes at Lilly Library and Forbes Library in July. Learn more and secure tickets here: https://www.growfoodnorthampton.org/misterg/

Try a workshop! Grow Food Northampton hosts year-round educational programs for all ages on a variety of food and land related topics. Bookmark this page for the latest offerings: https://www.growfoodnorthampton.org/events/

Explore a book about growing food – and sooo many other topics! High Five Books on Route 9 in Florence is an independent kids’ community bookstore, right off the bike path. Perfect for a rainy day or anytime, browse for graphic novels, middle-grade readers, and picture books, plus art supplies. Learn more about the shop and their events here: https://www.highfivebooks.org/events

High Five Books

Tuesday Market

Mister G

AND FIND YOUR PEACE GET LOST

Exploring The Lost Pines Resort and Spa

Just on the outskirts of Austin, nestled on 400 acres of luscious and sprawling countryside, this fun-filled resort does not disappoint. Think Texas home-style ranch meets Southern luxury. Hyatt Regency Lost Pines Resort and Spa is a family-friendly destination that offers an array of activities for all ages to enjoy.

Guests are transported to a simpler time where both adults and kids can be seen casually riding bicycles around the property or strolling along the Colorado River that hugs the resort. Open areas with yard games, outdoor game tables, sports courts and a mini golf course invite families to engage in activities that allow for quality time spent enjoying the outdoors.

Choose between an adventurous getaway or a serene escape, as Lost Pines Resort and Spa has something for everyone. Resort experiences include horseback riding, skeet shooting, archery, guided ATV tours, fishing, kayaking and more. Cool off poolside at one of the many pools, or float on the 1,000-foot lazy river. Whether you’re a new or experienced golfer, the expansive,

ADVENTUROUS GETAWAY OR A SERENE ESCAPE

“Resort experiences include horseback riding, skeet shooting, archery, guided ATV tours, fishing, kayaking and more.”

18-hole, 7,200 yard golf course designed by award-winning architect Arthur Hills, allows golfers to enjoy the natural beauty of this championship course.

A Texas ranch-style resort wouldn’t be complete without animals. Visit the Lost Pines corral for daily meet and greets. Guests can interact with longhorns, miniature ponies, miniature donkeys, goats, alpacas and pigs. Families can enjoy nightly movies on the outdoor movie screen, and make s’mores fireside at one of the many fire-pits around the resort. Scheduled kids activities are available day and evening throughout your stay. The expansive grounds allows guests to spend time exploring the activities on the property without feeling crowded by other guests.

The resort offers a variety of dining experiences for the culinary enthusiast including six different on-site restaurants, each offering unique bites and beverages. Enjoy a farm-totable dining experience at Stories, where all food is sourced from local purveyors such as local wagyu beef and fresh garden greens grown at the on-site garden. They also offer an expansive selection of wines, scotch, and mixed drinks. For a unique dining experience, visit the renowned, exclusive 10-seat omakase, Sushi By Scratch, with Chef Philip Frankland Lee. This menu-free establishment boasts a private and unexpected experience that is sure to please. Advanced reservations are required and CONTINUED >

“The views are breathtaking , and all rooms offer elevated amenities that invite relaxation.”

encouraged as dining spots fill up quickly. For a more casual dining experience, visit one of the other four on-site restaurants including Maverick’s Roadhouse, buffet style dining at Heartwood House, or light bites enjoyed poolside at Old Buck’s Place. Eat alfresco at Maude’s Bar and Terrace with appetizers, small plates and cocktails. Listen to live music on the terrace and take in the night sky or cool off with a refreshing beverage after a day of activities at this charming spot. Located at the center of the resort, indoor and outdoor seating is thoughtfully arranged to invite guests to relax, unwind and enjoy the natural beauty that surrounds them.

After a day of making memories, retreat to the newly remodeled and spacious rooms and suites. The views are breathtaking, and all rooms offer elevated amenities that invite relaxation. The Hyatt Regency Lost Pines Resort and Spa is the perfect vacation destination to recharge regardless of what stage of life you are in. For more information visit LostPinesResortandSpa.com

EAT YOUR WAY Around the Globe

Exploring culture through food

ARTICLE BY SAVANNAH WOODS PHOTOGRAPHY BY CHRIS FULCHER

Food has always been at the forefront of humanity; after all, we need it to survive. But as people and trade developed, food has become so much more than survival. It has become an art in itself. Some areas hold onto tradition and nostalgia while incorporating new ideas and other cultural influences. If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.

Paso Robles, California Allegretto

Tucked into the rolling hills of Paso Robles, California, sits the Allegretto Winery and Resort. A unique hotel curated to showcase art worldwide and give visitors a relaxing, spiritual stay.

The Cello Restaurant & Bar is open all day for breakfast, lunch, and dinner. Lunch menu highlights were the Muffuletta sandwich, Tuscan style, served with sun-dried tomato hummus, pistachio mortadella, salami Toscana, mozzarella cheese, roasted tomatoes, baby arugula, cello olive tapenade, and a house-made ciabatta roll.

CHRIS FULCHER AND SAVANNAH WOODS

Chris Fulcher and Savannah Woods are travel writers and photographers, having worked all around the world with various hotels in the Americas, Europe, and the Mediterranean. They are based out of Las Vegas, Nevada.

Allegretto, Muffuletta

“If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.”

For dinner, plates of miso-crusted bay salmon served with ginger butter as well as their 8-ounce certified black Angus filet mignon, oak pit grilled, seasonal vegetables, dauphinoise potato, red wine Demiglaze with a horseradish mascarpone.

Ending the night with dessert, a “triple chocolate bomb,” a chocolate soufflé cake, raspberry dark chocolate mousse, framboise scented ganache, toasted almonds, fresh raspberries, and white chocolate curls.

Aruba

Manchebo Beach Resort & Spa, located at Eagle Beach, boasts the biggest private beach on the island. Here, there are four different restaurants on the property, each cultivating unique aspects of Aruba’s culture, encompassed by their famous Aruban hospitality.

Ike’s Bistro

Ike’s Bistro, open for breakfast and dinner, is an open-air location boasting a huge Mediterranean-inspired menu.

Menu highlights feature their homemade chia pudding made with coconut milk, chia seeds, agave, homemade granola, and berries, and a variety of smoothie bowls featuring the açaí peanut butter bowl - made with açaí smoothie, freshly sliced banana, granola, seasonal berries, and peanut butter.

For dinner, some of our favorite highlights were the Filet Mignon, 6-ounces of beef served with mashed potatoes, vegetables, porcini mushroom sauce, and homemade chimichurri, and the Vegan Steak and Shrimp, which was made out of lentil steak with grilled New Wave shrimp served with potato wedges, steamed broccoli, and sesame-ginger glaze.

The Chophouse

While the atmosphere on Manchebo creates a feel of casual relaxation, for those looking for a more elegant evening, there is The Chophouse.

The star of The Chophouse and our favorite server was Harold Rasmijn, who received the Caribbean Employee of the Year Award in 2018.

Aruba, Banana Foster

Aruba, Harold Making Banana Foster

Allegretto, Miso-Crusted Salmon

Aruba, Vegan Steak and Shrimp

“Several restaurants and lounges are available throughout the day for your eating and drinking pleasures.”

Menu highlights were the lamb chops, marinated with garlic and herbs from Manchebo’s herb garden, and the Almond Grouper - a pan-seared grouper served with potato puree, green beans, and coconut white wine sauce.

Harold completes the experience by serving a special dessert of banana foster which he makes table-side for a spectacular end-ofthe-night show.

Venice, Italy

Venetian cuisine is characterized by its fresh seafood; however, Venetian people take pride in making food with fresh meats, fish, fruit, and locally sourced vegetables.

San Clemente Palace Kempinski

San Clemente Palace Kempinski, located on a private island, is the perfect getaway experience just off the coast of Venice and minutes from Piazza San Marco. Several restaurants and lounges are available throughout the day for your eating and drinking pleasures. The most important meal of the day is served at the Insieme Restaurant, open from 7:00 a.m. to 11:00 a.m. An open breakfast buffet surrounded by the church courtyard on the island, the buffet offers a wide variety of fresh vegetables, bread, cheeses, meats, and fruit; this fresh start to your day will leave you energized as you explore Venezia.

Venice, Fresh Bread

Venice, Buffet Entrance

PHOTOGRAPHY PAUL VERSLUIS

Spending time outdoors and enjoying friends and family over good food and drinks is a great way to enjoy the season’s beautiful weather. From the fresh flower arrangements, produce, and herbs, this earthy spread is brimming with character and flavor. The earthy ceramic and clay vases give the perfect vessel to fill with organic cut herbs and handpicked wildflowers. We arranged a beautiful medley of Queen Anne’s lace, mint, sage, rosemary, lavender, lamb’s ear, nigella, buddleia, oregano, dill, feverfew, and geranium to name just a few of these beautiful blooms.

Al Fr es co STYLE

We love a good home-cooked menu mixed with a signature drink, so we paired our meal with a delicious craft cocktail. Buttermilk brined fried chicken was a must for this outdoor party. A delicious peach bread pudding with salted vanilla caramel cream rounded out our meal for the perfect sweet treat. We wanted to share a few of our favorite recipes for you to try at home. Enjoy!

FARM-TO-TABLE ENTERTAINING

FARM-TO -TABLE

Buttermilk Brined Fried Chicken

INGREDIENTS:

Dried spice mix

• 2 tablespoons white pepper

• 1 teaspoon ground mustard

• 5 teaspoons paprika

• 2 teaspoons fresh black pepper

• 2 tablespoons garlic powder

• 2 teaspoons dried oregano

• 2 teaspoons cayenne

• 1 teaspoon celery salt

• 1/2 teaspoon dried thyme

• 4 teaspoons onion powder

• Palm kosher salt

Buttermilk Brine

• 4 cups buttermilk

• 1 bunch fresh sage

• 1/2 of spice mixture

Dredge

• 2 cups flour

• 1/2 cup cornstarch

• 1 tablespoon baking powder

• Whole cut up chicken or 2 bone-in breasts, 2 thighs and 2 drumsticks

To cook

• 4 cups shortening

INSTRUCTIONS:

Marinate chicken in brine for up to 24 hours. Place chicken in large Ziploc bag and pour marinade over top. Add fresh sage and store in fridge. Preheat oven to 350 degrees. Prepare a baking rack with a sheet pan for raw chicken and one for cooked chicken. Add remaining spice mixture to flour mixture. Whisk together well. Heat shortening to 350 degrees. (Preference is cast iron Dutch oven) Pull chicken out of buttermilk mixture and let drip. Coat firmly in flour mixture and set on raw chicken rack. Complete each piece of chicken. Heat oil to 350 degrees. Place 2 or 3 pieces of chicken in oil and cook 3-5 minutes per side. Place on cooked chicken rack. Put cooked chicken in oven to complete cooking for 15 minutes. Let chicken rest for 5-10 minutes before serving!

Peach Bread Pudding

INGREDIENTS:

• 1 loaf brioche

• 5 fresh peaches

• 2 tablespoons sugar

• 2 tablespoons butter

• 2 cups milk

• 1 cup heavy cream

• 5 eggs

• 2 teaspoons cinnamon

• 2 tablespoons brown sugar

• 2 teaspoons vanilla

INSTRUCTIONS:

Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Dice peaches into medium dice. Place peaches, white sugar, and butter in saucepan. Cook until sugar is dissolved and peaches are soft. Mix all other ingredients together. Spray a 9x13-inch baking pan and add peach mixture with brioche pieces and then add milk mixture. Bake for 45 minutes. Let cool for 20 minutes before cutting.

El Ahumado

“Spanish for Smoky”

INGREDIENTS:

• 1 1/2 ounces Reposado tequila

• 1/2 ounce aperol

• 3/4 ounce lime juice

• 1/2 ounce agave nectar

• 1/4 ounces luxardo cherry syrup

• 1 spritz of Mezcal

INSTRUCTIONS:

Lightly sweet, pleasantly bitter. The Mezcal adds just a hint of smoke to make a beautifully balanced, interesting cocktail.

RO A D CHOW

FUN AND CREATIVE TRAVEL SNACKS GUARANTEED TO SATISFY EVERY TASTE PALATE IN THE FAMILY.

ARTICLE BY PAULI REEP

Planning to load up the family truckster and head out on an adventure? These easy-to-pack and satisfying snacks are a great way to keep growling tummies quiet while you’re behind the wheel. Grab the kids, prepare them together, and try not to eat them all before you hit the road!

DIRECTIONS:

1/ Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.

INGREDIENTS:

• 2 cups quick oats

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1 cup peanut butter

• 1/4 cup honey

• 1/3 cup apple butter

• 1 large banana, mashed (1/2 cup)

• 1/2 cup dried cranberries

• 1/2 cup pepitas

• 1/2 cup raisins

2/ Combine all the ingredients into a large bowl of a stand mixer (or hand mixer). Mix until all the ingredients are combined and the dough is thick and heavy.

3/ Portion 1/4 cup mounds of cookie dough onto prepared cookie sheets. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

4/ Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool.

5/ Cover leftover cookies and store at room temperature for up to 5 days or 10 days in the fridge.