Westport, CT October 2025

FEATURING SOURDOUGH 17 BY MARIKA DOMIŃCZYK AND SO MUCH MORE

Knowledge Turns Confusion Into Confidence.

The financial world is saturated with information. Some helpful, some misleading, and some outright harmful. At Darwin Wealth Management, we don’t just absorb the noise. We analyze it. We parse it. And we extract only what’s relevant to build a financial plan laser-focused on your unique goals.

Using a first principles approach, we apply disciplined discernment to transform complexity into clarity, helping you avoid costly missteps and stay on course. Our planning doesn’t bend to trends. It’s driven by your purpose.

The Art of Food and Community

There’s something about October in Westport that feels especially cozy. The air is crisp, the leaves begin to turn, and the kitchen once again becomes the heart of the home. It’s the perfect time to celebrate the people who make food and gathering such a special part of our community.

Our cover story features Marika Domińczyk, someone you may recognize from shows like Grey’s Anatomy and Inventing Anna. In addition to her acting career, she has started baking sourdough bread that has quickly gained a following here in town. Her story is a reminder that creativity can take many forms, and her passion for baking is every bit as inspiring as her work on screen.

We’re also spotlighting some of Westport’s favorite foodies in a feature that shows just how much love there is for our local dining scene. Nikki Glekas, wellknown caterer and lifestyle expert, shares her approach to food and entertaining, and Chef Brian Lewis celebrates ten years of The Cottage, a restaurant that has become a true staple in Westport.

For those with a sweet tooth, Chef Marisol Morley of Tiny Kitchen Treats shows us why her desserts—as featured on the Food Network—are as memorable as they are beautiful. And because every great meal begins in the kitchen, we’re highlighting Jodi Ryan and Lindsay Bilchik of LJI Design, who share how they create kitchens and dining rooms that bring people together.

October is also Breast Cancer Awareness Month, and in this issue we’ve included perspective from top local doctors who break down the latest and most promising research. Their insights offer hope and perspective that we felt was important to share.

And finally, we’re celebrating the Westport Country Playhouse as it marks its 95th season. The upcoming gala will bring together an incredible lineup, including Nathan Lane and Anne Keefe, is a reminder of the cultural richness we’re lucky to have right here at home.

Lastly don’t miss our Editor’s Pick with a favorite find for fall!

MARISA MACLEAN, PUBLISHER

October 2025

PUBLISHER

Marisa MacLean | marisa.maclean@citylifestyle.com

EDITOR

Sara Gaynes Levy | sara.gayneslevy@citylifestyle.com

CONTRIBUTING PHOTOGRAPHERS

Bevy Rutledge, Kyle Caldwell, Jen Cypress

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Rhiannon Coffman

QUALITY CONTROL SPECIALIST Anna Minnick

inside the issue

Breaking Bread with… Marika Domińczyk

The founder of Sourdough 17 by Marika shares the story behind her loaves.

Darling Nikki

Nikki Glekas built her

From the Breast Cancer Front Lines

Top

Marika Domińczyk shot in her

bakery, the site of her baked goods brand Sourdough 17 by Marika. Styled by Alana Kelen and makeup by Lori Hamlin Penske.

Bevy Rutledge

city scene

Fizz by Loews Hotels Debuts

Planning a staycation in N.Y.C.? Stop by the Loews Regency New York Hotel to sample their latest beverage program, Fizz by Lowes Hotels. This celebration of soda uses fizzy, non-alcoholic drinks to showcase handcrafted, seasonal flavors with fresh herbs, local ingredients, and housemade syrups. This fall's drinks are available at The Regency Bar and Grill, 540 Park Avenue. For details, visit loewshotels.com/regency-hotel

Beyond Yoga Opens In Wesport

The brand, known for their ultra-comfortable performance fabrics that, as the name implies, are perfect for yoga and beyond, is now open at 136 Main Street. For more, visit beyondyoga.com

Photography Courtesy Beyond Yoga

The Haus of Mahj Will Teach You Mahjong

The Haus of Mahj is a mobile social club, started by Jessica Prince Erlich and Dana Bernstein, that brings curated mahjong experiences to the community. Their private lessons are taught in a fun and approachable way and their events are designed to feel exciting, welcoming, and a little bit addictive—all while supporting local businesses in Fairfield County. For more information, follow them on @thehausofmahj.

Amaze Comes to New York

Magic takes center stage this fall with Amaze, Jamie Allan’s hightech, high-energy illusion show now playing Off-Broadway at New World Stages. Previews began July 20, with opening night on August 13, and performances running through November 2, 2025. Just a quick trip from Westport, this dazzling production mixes cutting-edge technology with jaw-dropping sleight of hand - making it the perfect night out for families and theater lovers alike.

As the seasons change, so should your skincare. Treat yourself to the glow you deserve with our October-exclusive special: GLO2FACIAL – JUST $185 (REG. $235)

Uncover radiant, refreshed skin with this celebrity-favorite 3-in-1 facial that deeply oxygenates, exfoliates, and infuses your skin with targeted serums. Perfect for post-summer recovery and pre-holiday prep.

Shonda Rhimes Closes Out the Westport Library's StoryFest

Acclaimed television producer Shonda Rhimes closes The Westport Library's annual StoryFest on October 20th with a celebration of her landmark memoir  Year of Yes, which turns ten this year. Tickets are $30, and include a signed copy of the 10th anniversary hardcover edition of the book, which features updates and exclusive new chapters. Visit  westportlibrary.org for tickets and info.

Photography Courtesy of St. John

SIX: Shedding Tudor History, Crowned in Pop

Just a short train ride away, the Tony-winning pop musical SIX continues to shine on Broadway at the Lena Horne Theatre. Previews began in early 2020 and official performances opened October 3, 2021 - tickets are now available through January 5, 2025. This joyful reimagining of Henry VIII’s wives transforms historical heartbreak into a modern, powerhouse concert experience that’s powerful, witty, and unforgettable.

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Westport’s Favorite Foodies

IN CELEBRATION OF OUR FOOD ISSUE, MEET SOME OF THE MOST INFLUENTIAL MEMBERS OF OUR AREA’S THRIVING DINING SCENE.

Bill Taibe

Owner, Kawa Ni Westport & Kawa Ni Denver

Something special: Kawa Ni has grown to two locations, so they’re obviously doing something right. Bill could feel it from the very first night of service:  “Standing in the back, sweaty and wired, watching the room fill up with friends, family, strangers—people taking a chance on something new. The nerves, the adrenaline, the feeling of ‘we built this.’ It was a chaotic blur, but it felt like the beginning of something real,” he says.

Home grown: Though Bill now spends plenty of time out in Colorado, he’s forever grateful for having been forged in the Westport food scene. “I love how the town challenges me to stay sharp, evolve, and stay grounded in community,” he says. “Westport knows how to show up. It’s a curious, opinionated, and loyal town. I’ve built places that feel like extensions of people’s lives—not just restaurants but living rooms, Friday night rituals, places where regulars become family.”

Always an innovator: Bill says Kawa Ni’s tofu pockets are a great encapsulation of his food philosophy. “The inari is stuffed with rice, crab, yuzu, and pumpernickel. It’s thoughtful, layered, unexpected—but still humble. It speaks to my love of Japanese technique with a bit of irreverence, the way I like to blur lines between tradition and innovation, high-brow and casual.”

For more, visit kawaniwestport.com

CONTINUED >

Julie Mountain and Dana Noorily Founders, The Granola Bar

A knack for greatness: “We were drawn to the idea of working together, not food,” says Julie of her longtime friend Dana. “Then food became our mutual love language. A few weeks after we opened in Westport, in December of 2013, we walked around the room and realized we didn’t know anyone in the restaurant. It was at that moment we thought we might be on to something.” Fast forward 12 years, and the Westport location has been joined by locations in Fairfield, Greenwich, Stamford, Darien,

Rye, Long Island, the Upper West Side, and two more on the way (Massapequa and Midtown Manhattan). Safe to say they were onto something, indeed.

True granola girlys: “Our Crunchy Elvis and Afternoon Delight yogurt parfaits have been on the menu since day one,” they say. “The parfaits have so many variations, they never get old! They highlight our granola, and you can get creative.”

For more, visit thegranolabar.com

Stephanie Berghoff Founder, The Home Cook

Home away from home: “What we’re all about is creating comforting, flavorful meals you can enjoy at home with your loved ones,” says Stephanie of her meal-delivery service based in Westport. “Most of our customers come to us because they crave that home-cooked feel but don’t have time to make it themselves. We rotate a wide variety of dishes each week to keep things interesting, especially for the families who order regularly. I love how supportive people are, whether it’s trying a new dish on our menu or sharing The Home Cook with their friends. It really feels like we’re all feeding each other, in more ways than one.”

Feeding families, and building one: “My favorite memories of The Home Cook always come back to being with our team. We spend so much time together that we truly feel like family. Some days we’re laughing nonstop, dancing, singing, and just enjoying each other. It’s the best part of what we do. From the beginning, I wanted to create a warm, positive environment where people love coming to work every day, and I’m so proud of the culture we’ve built. Good food and good company are everything I love most.”

For more, visit thehomecookct.com

Hugh Magnum and Laura Malone

Owners, Rise Doughnut

Embracing community: “We moved here six months before COVID-19, and started this business in the middle of the pandemic,” says Hugh, who built Mighty Quinn’s BBQ alongside his wife, Laura, before moving to Wilton with their three children. (The couple met in culinary school.) “What has been so special about it, besides getting to create and make food (which we love doing), is how Wilton has supported us so incredibly. We went from being a pop-up, to opening five days a week, to now seven. We have customers who are like family to us. There’s something really amazing about being a part of a place that has become a community gathering space. Wilton has been nothing short of miraculous for us since we moved here and started Rise.”

Great doughnuts, done right: “We’re ingredients-focused,” Hugh explains. “Our doughnuts have seven ingredients, and they’re all from high-quality places. Our brown butter vanilla [doughnut] is kind of the gold standard in that way, because it’s our take on an old-fashioned glazed doughnut, using high-quality vanilla. It just shines.”

A family affair: “On any given day where the staffing happens to work out that the front of house is all three of my kids—Quinn, Lucas, and Henry— and Laura and I are in the back with Jamie and Alex, who have been with us since the pandemic…when I have my entire family under one roof, that’s when Laura and I have our most wonderful days. It’s not often you have a family business where you’re all together and having fun.”

Follow @risedoughnut for more

Robin and Jeffrey Selden

Siblings and Managing Partners of Marcia Selden Catering

Culinary destiny: “My mom’s passion for great food, entertaining, and hospitality has been infectious since I can remember,” says Robin (their mother, Marcia, is the founder of the company). “I’m equally as passionate about it and could not love my job more!”  Jeffrey agrees.

“Our love for cooking and entertaining comes from my grandmother and mom at a young age, where every meal was a party!” he says. Growing Marcia Selden Catering has been a true joy for their family. “We were kids when mom started, so watching her build this incredible business

was pretty awesome,” says Robin. “And it gave both Jeffrey and me a work ethic like nobody’s business!”

Prepping with heart: The Seldens work together, yes, but their business is also about creating special memories centered around deliciousness. “Our philosophy lives in the details, and in how we create, present, and serve every bite,” says Robin. “Our food is thoughtful, beautiful, delicious, and delivered with the level of service that defines who we are. It’s designed to spark joy, start conversation, and create a lasting memory.”

For more, visit marciaselden.com

Karen Hubrich Owner, Gruel Britannia

Warm and welcoming: “The concept of Gruel Britannia is to feel you are in my home kitchen, hanging out with good home-cooked food and great friends,” says Karen, who recently opened the second outpost of her restaurant on Cross Highway in Westport. (The original is in Fairfield.) “What I love about opening in Westport is it is my hometown— I have been here for 37 years.”

Making her own way: “It was by pure accident I got into the food industry. I began cooking professionally at 19, and am totally self-taught. My parents were from Austria and Hungary, and I did not grow up with British cuisine,

let alone fish and chips. So we are 75 percent British, and the rest is a mixed bag of food,” she says. “The sun never set over the British Empire, so that gives us a certain amount of leeway!”

Keep calm and carry on: “The first day we opened, I looked at my son Lucas and his partner Rebecca (they own ILSE coffee, the coffee we roast and use) with a sense of gloom and doom. We made about $400 in sales. We all had that awful feeling we would not survive. Good thing we soldiered on.”

For more, visit gruelbritannia.com

Zach Hinman

Executive Chef, The Whelk and Massi Co

Moving up: Zach recently became the executive chef at both The Whelk and the new Italian spot Massi Co. “Stepping into the leadership role and building real trust with the crew [has been amazing],” he says. “I’ve been with the company for a while, but I haven’t always been the one in charge. Taking over The Whelk came with a lot. Learning the flow, earning respect, figuring out how to lead without forcing it. The best memories are those nights when the staff has my back and I’ve got theirs. When the energy’s right, the food’s sharp, and we all walk out proud. That shift from being part of the kitchen to really owning it has meant everything.”

The real deal: “Westport is small enough to feel personal, but big enough to take risks,” explains Zach. “The diners here are smart, they’ve traveled, they’ve eaten well. So you can’t fake it.” The dishes at The Whelk exemplify that philosophy; for example, this summer’s corn and peach salad “is not trying to be fancy, it’s just honest food that is great if the ingredients are dialed. Seasonal, simple, and built around contrast: sweet, salty, raw, charred. That’s the kind of meal I’ll always show up for.”

For more, visit thewhelkwestport.com

Inda and Solomon Sade Owners, The Blondinit

A taste of Israel: Solomon and Inda bring fresh Israeli flavor to every dish at their downtown eatery, named after the Hebrew word for “blonde.” (Solomon is Israeli; his wife, Inda, is the titular blonde.) Solomon says their hummus best represents their commitment to Israeli food: “Like all our dishes, it’s scratch-made and you taste the quality and freshness with every bite.” For Inda, it’s their baby artichokes. “Burst of flavor, and timeless,” she says.

Support from all around: Owning and operating a restaurant is no easy job, but the Sades feel lucky to be doing it in Westport. “The people are my favorite part [of the food scene here],” says Inda. “Our community is extraordinary.” This past March, the restaurant celebrated their one-year anniversary on a night that Inda says cemented how special our town is. “We lit Shabbat candles with our beautiful community,” she recalls. “It was eurphoric.”

For more, visit theblondinit.com

BREAKING BREAD WITH…

MARIKA DOMIŃCZYK

The founder of Sourdough 17 by Marika shares the story behind her loaves.

BY SARA GAYNES LEVY

PHOTOGRAPHY BY MARIKA DOMIŃCZYK AND BEVY RUTLEDGE

Actor Marika Domińczyk jokes that she got into making bread during the pandemic, “like everybody else!” But to distill Marika’s bread-baking down to a COVID cliché does a disservice to how much story there is behind her much-loved sourdough.“I’ve baked and cooked my entire life,” she says, a passion she inherited from her father. While her mom was a frequent meal-prepper for Marika and her two sisters, “my dad cooked because he loved it,” she explains. It was a tradition he passed on to Marika.

So when her dear friend in Los Angeles, Michelle, gave her some eight-day-old sourdough starter in early 2020 (which her kids nicknamed “stinkin’ Lincoln”), she dutifully started learning the ins and outs of bread-making. “It took me a long time to get confident with it, honestly,” she says. She made a basic sourdough recipe (which she shares with Westport Lifestyle, on page 40), dozens if not hundreds of times, until she could make it from memory and feeling alone. Her husband and three kids were thrilled with the results. “Once I started baking good bread, we stopped buying and eating all other types of bread,” she says.

Three years into her bread-making journey, her beloved father passed away suddenly. Amid her

grief, “all I wanted to do was cook Polish food and bake,” she says. Shortly after she lost her dad, a close friend was diagnosed with colon cancer. “When you have colon cancer, you can’t eat certain things,” she explains. “I thought my bread would be perfect for her. It’s so clean; it’s just flour, water, and salt. Baking bread for her every week was what got me out of the house.” Slowly, she started adding more and more friends to her bread-drop list. “This is my love language,” she says. “I love to feed people.”

That love inspired her to cast a wider net: she got her cottage baker’s license, built a bakery in her basement, and has started to sell her creations, mostly via Instagram. She named the bakery “Sourdough 17 by Marika” after her father’s favorite number, 17. It was on the 17th of February that her family came to America from Poland, and both Marika’s older sister and her middle child were born on the 17th. (Poetically, February 17th was also the date of his funeral in 2023.)

The logo also features an owl, a symbol Marika has come to associate with her dad. “I feel like my dad led me here,” she says. “2023 was a crazy year, and I feel like this was the one good thing to come out of it.”

She currently offers five products: her original sourdough, a chocolate chip version, a walnut-raisin-cinnamon-swirl version, granola, and cookies. “I’ve been making my granola for 20 years,” she says. The recipe is based on a granola from La Brea Bakery in L.A., a favorite of her husband’s from when they were first dating. “That little tiny bag of granola

CONTINUED >

Photo by Bevy Rutledge.

“THIS COOKIE NEVER WOULD HAVE HAPPENED IF I DIDN’T HOOK UP WITH THE GRANOLA BAR,” SHE SAYS. “THEY PUSHED ME TO MAKE A SOURDOUGH ONE, AND I’M SO PROUD OF IT. MY DAD WOULD HAVE LOVED IT.”

was so insanely expensive!” she says with a laugh. “I thought: I bet I can make this. I tinkered around forever.” Her divine sourdough chocolate chip cookies, which use her starter, were developed with help from local favorite The Granola Bar. “This cookie never would have happened if I didn’t hook up with The Granola Bar,” she says. “They pushed me to make a sourdough one, and I’m so proud of it. My dad would have loved it.” She also has a gluten-free version of the cookie, dubbed the “Scandal-ous” cookie because she started making it for the cast and crew when her husband, actor Scott Foley, and her friend Shonda Rhimes were working together on the ABC drama.  (Shonda also provides fresh eggs for Marika’s baked goods!)

As Sourdough 17 by Marika grows, she’s not sure where it will lead, but she’s excited to see. “I want to keep it consistent, because I love baking and I love helping people,” she says. “I just feel like this is where the journey has always kind of pointed me to.”

To learn more or to order, visit  @sourdough17_bymarika on Instagram

MARIKA’S BEST BREAD MAKING TIPS

• Number one: Don’t be scared!

• Practice, practice, practice! “Stay consistent,” she says. “Just keep doing it. You’re going to fail one hundred times, and then one day, you’re not.”

• Treat your starter like a family member: “The more you bake with it and the more you feed it and discard it, the stronger it will become.”

• Designate a baking schedule: “Pick a day of the week, say, every Monday night you feed your starter and every Tuesday morning you make things with it. I suggest whenever you have the most time.”

• Use pre-boiled water: “I stick to room temperature water, boiled in the kettle and cooled.” It saves money over bottled water and gets rid of any impurities.

• Get a food scale:  “It’s a lot easier, and so much less cleanup. You can dump everything in one vessel.”

• Put the water in first :  “A perfect way to know if your starter is ready is if it floats,” she says. Most recipes will tell you to weigh out your starter in a bowl first and then add water, but adding the water first is a game-changer. “For the first six to nine months, my loaves were so hit and miss because I never knew if my starter was good. But if you put the water in first, that’s how you know. And if it sinks, I’m so sorry!”

• Proof in the fridge: Marika likes to do a two-day cold proof. “I don’t mess with the counter,” she says. “You have control of the temperature in the fridge.”

• Always score your bread: “It lets the steam out! I do mine in the beginning.”

• Try dehydration: Want to share your starter with someone?“After feeding your starter, put it on parchment paper or a silpat and spread it very thin. Leave it out to dry for 24 to 48 hours, and it will dry into little flakes. You can put them in an airtight jar or freeze them, and when you’re ready, add water to rehydrate it.”

CONTINUED >

DIRECTIONS:

DAY 1, IDEALLY BETWEEN 8-10 P.M.

1. Place starter in a bowl. Zero out scale

2. Add 150g of filtered water, mix.

3. Add 150 g of flour, mix.

4. Cover and leave out overnight 10-12 hours (closer to 10 hours in warmer weather). Make sure not to leave it in the direct path of the A.C. or heater. (I use microwave)

DAY 2, MORNING

1. Place 250 g of leaven in bowl. The rest goes back into refrigerator as your new starter.

2. Add 600g of filtered water into bowl and stir until leaven is dissolved (it should look milky)

3. Add 1000g of flour. Mix with hands.

4. Cover with dishtowel and let sit for 3.5-4 hours (closer to 3.5 in warmer weather).

DAY 2, AFTERNOON

1. Add 23g of salt and ¼ cup of filtered water.

2. Mix and set timer for 15 minutes. (The first of 6 times mixing)

3. Mix every 15 minutes until you have mixed for a total of 6 times. When you mix, scoop in and make sure to go the same way every time. If dough is sticky, wet your hands so it doesn’t stick so much.

4. After mixing 6 times, let sit for 15 minutes.

5. Cut dough in half, fold dough into circular ball, smooth outside.

6. Put a dishtowel in a bowl, place a large square of parchment paper in the bottom of the bowl, then put your dough in and cover tightly. Do this for both pieces.

7. Put in refrigerator overnight.

DAY 3, MORNING

1. Place Dutch oven in the oven and heat to 500 degrees.

2. Score you dough. Then take the Dutch oven out, and place dough with parchment paper underneath into Dutch oven. Cover quickly with the dutch oven lid and place into the oven.

3. Bake at 450 degrees with the lid on the Dutch oven for 25 minutes. Then take the lid off and bake for another 15 minutes.

4. Repeat steps 1-3 for the second loaf.

MARIKA’S BEGINNER SOURDOUGH RECIPE

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ARTICLE BY SARA GAYNES LEVY

NIKKI GLEKAS BUILT HER FOOD EMPIRE FROM THE GROUND UP.

DARLING NIKKI

You’d be hard-pressed to find a food industry professional with more going on than Nikki Glekas. As the founder and CEO of the Nikki Glekas Collective, Westport-based Nikki is involved in restaurants (the three food service locations at Chelsea Piers in Stamford plus the Beach Grill at Weed Beach), recreation (they provide the food and beverage for the ZStrict golf simulator) event spaces (Bank Street Events, The Loft at Chelsea Piers, and Stone Hill), event planning, event design/ decor, catering, and entertainment

of her corporate job to make enough to live on. “I always liked it,” she says of the hospitality business. She met her now-husband while managing a club in Manhattan, and eventually they moved back to his native Stamford. (Nikki is from the Philadelphia area originally.)

In Connecticut, Nikki worked for an event planner in Westport, until, in 2008, her husband and mother-in-law decided they wanted to open a restaurant themselves. Eos, their Greek restaurant in Stamford, became a second home. “I was the waitress, I was

"I HAVE MORE THINGS THAT I WANT TO CONQUER. I’M STILL GROWING.”

(her YouTube series has 20K subscribers). “When I was younger, people discouraged me from having my hand in too many things. They said I should stick to one thing,” Nikki tells Westport Lifestyle. “But that's not me. Yes, I have a lot on my plate, but I manage it well.”

Her ambitious nature dates all the way back to her first job, as a corn-husker in a produce store at age 13. She worked in restaurants throughout her time in high school and at Rollins College in Florida. After graduation, she got a job at Nickelodeon in nearby Orlando, and eventually moved up to N.Y.C. In New York, she bartended on the side

the hostess, my husband bartended, my mother-in-law was in the kitchen. I developed menus. I chatted with every person. I knew them by name. We kind of lived there,” Nikki says. The restaurant was successful from day one, and Nikki says it wasn’t long before customers started asking her for event planning services. With Nikki’s eclectic professional background, it was a natural fit. “I pulled all the elements together and started an event planning business right away. I think we did our first wedding two months after Eos opened,” she says.  “The event part of the business came quick.”

Even with four kids (her daughter Zoe, her second born, was only six months old when Eos opened; son Nickolas and daughter Christina joined the family while she was working there), a bustling restaurant, and a thriving event planning business, Nikki still wasn’t done. In 2014, she bought Bank Street Events, adding an exclusive venue to her event planning services. In 2016, she and her team took over all the catering at Chelsea Piers in Stamford. From 2018 until 2024, she ran the snack bar, restaurant, and did all the events at the Noroton Yacht Club.  In 2020, when COVID-19 hit and people were cooking at home, Nikki started sharing family recipes on YouTube, in the series Nikki’s Modern Mediterranean, which now has hundreds of episodes. Four years ago, she partnered with Weed Beach in Darien to operate the restaurant there. In 2022, the Nikki Glekas Collective was formally born—the slowed-down pace of the pandemic era gave Nikki some muchneeded time to develop branding for all her endeavors. “I figured we needed an

“I WANT TO BUILD A REAL LEGACY.”

umbrella for everything to be under,” she says. Their focuses are events, catering, and lifestyle, but Nikki says there’s more to come. “I'm still trying to expand. I have more things that I want to build and conquer. I’m still growing.”

If you’re wondering what could possibly be left, Nikki says her end goal is a hospitality company. “I want to build a real legacy,” she says. “Something my kids would maybe one day want to join.”

That she’s striving to create something even bigger than the already-impressively-big empire she runs now speaks to Nikki’s true work ethic. “I really started from the bottom up, with no money,” says Nikki. “My husband Jimmy and I started this all on our own. The fact that I can give my kids a big beautiful home in Westport, a house on the water in Greece, take really great vacations… I never take it for granted. I really know it's because of the hard work.”

For more information on the Nikki Glekas Collective, visit nikkiglekascollective.com

BY

Top local doctors break down the—surprisingly!—encouraging trends in breast cancer research.

FROM THE BREAST CANCER FRONT LINES

Earlier this year, new data presented to the American Association for Cancer Research revealed a bit of—if you can believe it—good news about breast cancer. Between 2010 and 2020, deaths from the disease were down across the board, even as rates of breast cancer went up. While breast cancer is of course a scary, world-altering diagnosis, this trajectory is hugely encouraging for patients and the physicians who treat them. “There’s so much good happening in this space,” explains Gilda Boroumand, M.D., a board-certified radiologist at Connecticut Breast Imaging. “There’s a lot to be optimistic about.” In honor of breast cancer awareness month, Westport Lifestyle spoke with top local physicians to break down some of the reasons for this important shift.

BETTER, MORE COMPREHENSIVE SCREENINGS

You’ve probably heard that early detection is the key to saving lives, but early detection itself has become more effective in recent years thanks to improvements in both parts of that phrase: identifying specific high-risk patients younger while keeping a close eye on them, and better technology for their screenings. “Right now, the accepted guidelines are to start [mammograms] at age 40 if you’re of average risk,” explains Shieva Ghofrany, M.D., FACOG, a board-certified ob-gyn in Stamford and cofounder of health and wellness platform Tribe Called V. But the American College of Radiology now also recommend a risk assessment, done by age 25, to give a rough estimate of your lifetime risk of breast cancer. These questionnaires ask for information like whether you have a family history of cancers, how old you were when you had your first period, your age if and when you had children, and more.  (At Connecticut Breast Imaging, every patient is offered one of

these assessments.) This information can help inform the types of screenings you should get, and when. “A family history of breast cancer in an 80-year-old grandmother is very different from a family history of breast cancer in a 40-year-old sister,” explains Dr. Boroumand. “Some patients who think they may be highrisk may actually not need to start screening until 40. (And for those patients, a risk assessment would likely help alleviate their anxiety regarding breast cancer!) Others may benefit from starting screening before 40, and they may want to also consider MRI. It can be a very individualized approach, as the issue becomes quite nuanced.” The assessment results can also help docs determine whether you’re a good candidate for genetic testing. While only about 10-15 percent of breast cancers are linked to one of the known genes, having a full genetic picture can be hugely helpful towards making sure you’re taking the best possible steps to catch any potential cancers early. Bottom line: getting a risk assessment done, and done early, helps doctors tailor your care.

CONTINUED >

“BECAUSE THERE’S SO MUCH RESEARCH ABOUT BREAST CANCER, THERE’S AN IMPETUS TO FIND TREATMENTS THAT ARE REALLY TAILORED TO THE UNIQUE INDIVIDUAL

SITTING IN FRONT OF THE DOCTOR,” EXPLAINS DR. GILDA BOROUMAND

It’s worth noting that imaging tools, too, are improving: 3-D mammograms now offer complete views of the breast, says Dr. Boroumand. And while it’s still in development, another potential new tool is contrast-enhanced mammography, which looks at blood flow in the breast, similar to an MRI. “The theory is it might be able to find things that are missed on a regular mammogram,” explains Dr. Boroumand. “So far, it’s promising.”

CARE THAT’S INDIVIDUALIZED

Ultimately, risk assessments and genetic testing are useful because they give doctors more information about you as a person, and that helps them provide what’s known as “precision medicine.” “Every field of medicine is evolving to become more individualized,” explains Dr. Boroumand, and breast cancer care is no exception. “Because there’s so much research about breast cancer, there’s an impetus to find treatments that are tailored to the unique individual sitting in front of the doctor,” she says. “Precision medicine, really, is what’s  supposed  to happen in medicine,” adds Dr. Ghofrany. “We’re trying to look at the whole person.”  So that might look like annual MRIs for a 34-year-old with a family history of premenopausal breast cancer and who has dense breasts, it might look like targeted immunotherapy for a triple-negative tumor (more on that below), or it might look like taking a patient’s lifestyle into account when making recommendations. For example, says Dr. Ghofrany, alcohol is not recommended for people at higher risk of breast cancer, because we don’t know how much, if any, is safe. But encouraging someone to cut out alcohol when they are drinking three to five nights a week because they’re stressed at work is different from

someone who savors an occasional glass of Sauvignon Blanc because it compliments their grilled branzino. “It’s not cookie-cutter,” Dr. Ghofrany says. “The only hard part is that precision medicine is, sadly, a privilege for people who have time with their doctor.”

IMPROVED TREATMENTS

Breast cancer is complex. There are many different types, and science can now hone in on the distinctions between them to help doctors choose the most effective treatment options. “Every breast cancer is analyzed at the molecular level to determine what the best treatment plan might be for the patient,” says Dr. Boroumand. Doctors can now actually test the cells of a tumor to see how they might respond to different treatments. “It gets really detailed.” This level of understanding, coupled with new drugs constantly in development, is leading to better outcomes for everyone diagnosed. “What gives me the most hope is that the majority of breast cancers are cured,” Dr. Boroumand says.

HOPE FOR THE FUTURE

All of this progress really boils down to one thing: staying on top of your annual screenings is key. “If we can diagnose a cancer sooner, there are so many more and better options for treatment,” says Dr. Boroumand. “So even though it’s scary, being proactive is really helpful in the long run.” Dr. Ghofrany agrees, and offers a reframe: “Let’s stop saying we’re scared,” says Dr. Ghofrany, especially given the statistics that "early stage” breast cancers confer a five-year survival rate of 99 percent. “Let’s be proactive, not paranoid, and do all the things we need to do so that if we find it, we find it early.”

BUYING OR SELLING a home?

Whether you are buying or selling a home in the Westport area, it’s important to have the guidance of a trusted team with a proven track record and extensive knowledge of community. Danna & Jen have lived in Westport for over 20 years and sold over 200 homes. They will guide you through the process with their signature hand holding service!

We can’t wait to work with you!

- Danna & Jen

THANKS SO MUCH JEN AND DANNA. WHILE BROWSING THE MARKET FOR ALMOST 10 YEARS, AND NOT EXPECTING TO MOVE ANYTIME SOON, AS WE LOVED OUR CURRENT HOUSE, THEY FOUND SOMETHING THAT MET ALL OUR WANTS AND DREAMS FOR A BIG MOVE. KNOWING WHAT WAS PERFECT FOR OUR FAMILY TO MOVE, AND ALSO FINDING THE PERFECT FAMILY TO MOVE INTO OUR HOUSE THAT WOULD LOVE OUR NEIGHBORHOOD AS MUCH AS US, WAS AN INCREDIBLE JOB. THANK YOU FOR BEING 100% ACCESSIBLE EVERY SECOND THROUGH THE WHOLE PROCESS. IT COULD NOT HAVE GONE ANY SMOOTHER! WITH LOVE, THE VENGROW FAMILY

DANNA ROGERS (917) 282-6292 dannakrogers@gmail.com

(203) 368-8032

•

•

CHEERS TO

A decade ago, Chef Brian Lewis opened his landmark Westport restaurant, The Cottage. If you’ve had the privilege of dining there in the last ten years, you know the food is world-class: The Cottage earned an “excellent” rating from The New York Times, and Chef Brian Lewis, who trained under acclaimed chefs including Jean Louis Palladin (Watergate Hotel), Marco Pierre White (London), and Eric Ripert (Le Bernardin), is a recent James Beard Award finalist and two-time past semifinalist for Best Chef: Northeast. The Cottage is, in many ways, more than a restaurant. Nestled in the Colonial Green plaza on Post Road East, it is a warm, intimate gathering place where inventive cuisine, heartfelt hospitality, and a deep connection to the community thrive under one roof.

Ten years after opening, The Cottage remains a reflection of Chef Brian’s culinary philosophy: seasonally inspired, globally influenced, and rooted in tradition. The menu is much-lauded for the balance of inventive upscale dishes with approachable favorites (the burger is often hailed as the best in the tri-state area), and dishes are inspired by Chef Brian’s global travels, evolving with the seasons. The Cottage (along with its sister restaurant Oko) has become an indelible part of Westport’s dining scene, thanks in no small part to Chef Brian’s close relationships with local farmers and purveyors, as well as his incredible team members who, as part of Full House Hospitality Group, bring camaraderie and dedication to every meal.

Over the years, The Cottage has become a place where milestone celebrations, spontaneous weeknight dinners, and warm reunions happen side by side. (Including for Chef Brian, his twin sons Jax and Jude, his fiancée Tara, and her daughter Charlee.)  It’s part of the fabric of Westport life, a place where stories are told, friendships deepen, and the food is as memorable as the moments shared. With countless devotees across Westport and beyond, to celebrate this important milestone, Westport Lifestyle spoke to team members, culinary notables, and devoted diners to hear about their favorite dishes, memories, and moments over the last decade. Here’s to the next ten— and many more.

CELEBRATING A DECADE OF THE COTTAGE

10 Years

Christian Wilki, chef de cuisine, The Cottage

“The first day I walked into the restaurant, it immediately felt like I was ‘home.’ This includes all the amazing people I have had the honor to meet and the incredible chefs I have been blessed to cook alongside. After almost nine years, it’s difficult to say what my favorite dish is. It really changes a lot, depending on the season, my mood, and what our farmers have to offer, so there are many. It's almost the same as asking, ‘who's your favorite child?’”

Roger Ferris, longtime customer

“Every time I go to The Cottage, the culinary experience is elevated by Brian’s ability to blur the distinction between food and art.”

Bonnie Hammer, longtime customer

“The Cottage is the first place we think of to meet friends to celebrate a special night. What many of those special dinners share in common is sitting at the round table by the front window and enjoying table-side visits from Brian, Ralph, Melanie, or Christian; engaging our guests with stories, or surprising us with new creations from the kitchen. Patrons of the best restaurants rarely have the opportunity to savor those restaurants’ offerings more than a few times, and rarely over a long period. We are spoiled: we have enjoyed meals from The Cottage

from its beginning, literally hundreds of times. Never have we been disappointed. That constancy of embracing service and delectable food has become the hallmark of The Cottage. That is an impact that is hard to match.”

Melanie Pabon, server, The Cottage

“One of my favorite memories of working at the Cottage was the collaborative moment when Chef Brian gathered the entire team to discuss how we would present the brisket buns. It was more than just planning a dish; it was about creating an experience. We explored creative ideas together, paid attention to every detail, and made sure the presentation would truly wow our guests. That moment really stood out to me because it showcased the power of teamwork, creativity, and shared passion for delivering something exceptional.”

Andrew S., longtime customer

“The Cottage somehow strikes the perfect balance: serving inventive gastronomic delights without being fussy, providing impeccable service without pretense, all in immaculate surroundings that make one feel at home.  It is where I take family and friends to celebrate milestone events, where I take clients and business partners to impress, and where I want to go with buddies as our local casual neighborhood hangout.  Whether I am craving the most decadent foie gras preparation paired with Grand Cru Burgundy, or the best burger in the tri-state area paired with a local IPA, The Cottage knocks it out of the park every time.”

Eugene A. Gorab

“I was at The Cottage for dinner several years ago, and at the time, my firm owned the properties comprising

National Hall on the Saugatuck River. Our tenant had vacated the space, and I felt that we needed something fresh and new that would add to the community. I had known Brian since his days at The Elm in New Canaan, but not that well. I mentioned the vacant space to him and asked if he had a concept that might be special in that location that we could partner on. That was the beginning of Oko. Over the course of working together, walking through the space, and seeing him develop his vision for Oko, I learned a lot about Brian Lewis. He is intense in his pursuit of perfection in every aspect of his life, whether it is physical fitness, fatherhood, the look and feel of his restaurants, the disciplined but easy service level he coaxes from his staff, or the world-class cuisine he turns out night after night. He lives his excellence, and you can taste it in every dish he serves, and the way in which he makes every customer feel welcome.”

Ralph Leon, director of operations, Full House Hospitality Group

“My favorite memory of The Cottage was just recently, in the Westport parking lot. It was the day the finalist nominations were announced for James Beard. I was pulling into my parking spot and heard someone celebrating just a few meters away. As I got closer, I realized it was Chef Brian, who had just heard the news, which made me join the festivities. We howled and cheered for a few minutes, as staff came along and joined us right outside the restaurant. Chef Brian then called all his chefs de cuisine from all the restaurants to find a way of getting there so that we could celebrate as a team. We still have that picture, and I felt so proud of our team. All the hard work, day in and day out, was being acknowledged. What a great day it was. It was a dream come true.”

Bob-Andy Roger Allen, bar manager

“Working with a creative chef and kitchen team empowers me to be creative and drive my passion for the culinary craft. Seeing [Chef Brian’s] creative passion enhances my drive to create exceptional cocktails that pair well with the cuisine.”

Craig Melvin, longtime customer

“I'm from South Carolina, so I take my deviled eggs pretty seriously. You would be hard-pressed to find a deviled egg better than the one at The Cottage anywhere in the tri-state area, for sure. It’s just perfect; chef's kiss. (I would also maintain that the burger at The Cottage is the best in Westport, hands down.) My wife, Lindsay, and I have spent anniversaries, birthdays, so many of our special occasions there. It’s our go-to spot when we're celebrating.”

Jeffrey Warshaw, longtime customer

“[My wife] Wynter and I took our young children to The Cottage when they were around five and seven years old. It was one of their first experiences eating at  ‘fancy’ restaurant. The food was so delicious, and the staff made such a big deal over the kids. It was a lasting memory for all of us. And the experience helped cultivate their growing love for trying new foods and dining out as a family.”

Ralph Leon

“My favorite dish has got to be the sweet corn tortelloni. It's available for about two months, and I am not the only one waiting patiently for a taste of the filling before it is made into little bites of deliciousness. It's so creamy, sweet, and buttery— so yummy and so satisfying. I've had couples order two entree portions and then order two more to go!”

Lori Cochran-Dougall, executive director, Westport Farmer’s Market

“Having chefs like Brian support farmers at the level of The Cottage is special and has true impact. The Farmers’ Market menu highlights the season’s best each week. And did I mention it is delicious?  I find the attention to detail in the kitchen is only complemented further by a staff that is happy to be there. Walking out feeling appreciated and cared for is the norm at The Cottage.”

FROM CLASSIC

TO FANTASTIC

Over the past 30 years, Speedsport Tuning has grown from a small Porsche specialty shop to a full service, independent company serving Porsche street, competition and vintage enthusiasts nationwide.

As Porsche embraces the past, yet sets new standards in performance and technology, we also understand the passions that drive Porschephiles are as diverse as the cars themselves. Our vintage department is globally recognized for its expertise and skill, developed over decades of working on some of the world’s most coveted Porsches.

Modern Porsches receive the same attention-todetail in our street department as our staff uses the latest tools to diagnose, repair and enhance the finest vehicles from Stuttgart.

Track enthusiasts benefit from the expertise of our competition department that has delivered hundreds of podiums and numerous championships in PCA races up and down the East Coast.

No matter which Porsche you drive, or how you drive it, we’ve got you covered. Even if you forget to put the top up on your Speedster.

THE HEART OF THE HOME

KITCHEN AND DINING SPACES THAT PROVE WHERE YOU EAT IS WHERE YOU LIVE.

When Lindsay Kate Bilchik and Jodi Rae Ryan, the sisters behind the boutique interior design firm LJI Design, start on a new project, the first thing they do is get to know their clients. "We want to know how they want to  live," says Westport-based Lindsay. And the truth is, most of us live in and around our kitchens. They're the beating heart of a home, and Jodi and Lindsay know that. They've helped their clients design breathtaking, functional kitchens and dining rooms that incorporate the homeowners' personal style. "We start with the floor plan and flow, and then we try and find an anchor piece that speaks to the style of the people we’re working with,” says Lindsay. "It's a puzzle, and that one piece is usually the highlight that helps jumpstart the overall design.” A great example of their approach is the coastal Connecticut kitchen on page 64, which Lindsay describes as a CONTINUED >

"California chic" style. Originally, the plan was to do the kitchen in black and wood tones, but the owner was struggling to find a countertop stone that worked in the room. When they found the one shown here, the whole concept changed. "Once we found it, it went to white and wood," says Lindsay. It offered a uniqueness that brought the whole room into shape– the functional quartzite could handle the demands of feeding a family, while the fluted wood on the island made for a unique centerpiece to the room.

Another local project was the dining room seen on the top of page 65. The vision was "unexpected" while still being simple and classic—with a delicate wallpaper in the dining room as their starting point, the sisters pulled in blush, teal, and green tones for a "dream-like" space. The custom dining table by Daniel Gamez Studio Furniture, Juliana Lima Vasconcellos dining chairs, Garde light fixture, and French doors that connect the living area to the dining room are refined without being stuffy.

Contrast that with the "accessible luxury" kitchen/dining room seen at the top of page 67. This project combines ultra-functionality with whimsical touches like black-and-white printed dining chairs: everything has a place in this space—including hidden ovens and a secret walk-in pantry concealed by clever cabinetry. "There's no excess here," says Jodi. “Everything needs to have a function.”

Not every kitchen and dining space gets daily use, though—the dining room and eat-in-breakfast nook seen in the bottom two photos on

page 67 belong to a weekend escape in Fairfield County for an N.Y.C.based family. “We wanted to give them a sense of peace and zen,” explains Jodi. “It’s ethereal, it’s dreamy. You walk into this space and leave your troubles at the door.”

Last but certainly not least, Jodi designed her own kitchen, above, as a labor of love. “I wanted to honor the architecture of the house, but make it more contemporary,” she says. The kitchen island is a centerpiece—Jodi had it designed to look like a wellloved piece of furniture, complete with mahogany legs and tons of storage—but her vision started with a still life painted by their mother that hangs between her pantry and her mudroom. “I kind of built the entire space around it,” says Jodi. “I made sure that we had a place to highlight it. It feels like this kitchen was always here, which is my favorite part.”

LJI Design is a sister-run boutique interior design firm. They focus on trends in material and design, taking inspiration from the fashion and interiors world in new and unexpected ways—prior to joining Lindsay in the interior design world, Jodi worked in fashion and product design. The two teamed up in 2020. Lindsay lives with her husband, two sons, and her dog in Westport, Connecticut. Jodi lives in Needham, Massachusetts, with her husband and two daughters.  For more information about LJI Design or to book a consult, visit ljidesign.com

THE HIGGINS FAMILY: A Legacy of Leadership in Real Estate

The Higgins Group Private Brokerage is widely recognized today as one of Connecticut’s premier real estate firms, with nearly 30 years of success, ten offices, and more than 400 dedicated agents. But the story of the Higgins family in real estate reaches back much further—over a century—rooted in resilience, entrepreneurship, and a deep belief in treating people with compassion. It began in the late 1800s with William F. Higgins, Rick Higgins’ grandfather. The son of an Irish immigrant and longshoreman, William became the family’s primary provider for his 8 siblings and mother at just 12 when his father died of black lung. Forced to leave school, he apprenticed as a plumber and by his early 20s had built the largest plumbing supply company in his part of New Jersey. At 20, he entered real estate, developing the same waterfront where his father once shoveled coal. He also bought the city newspaper— an audacious step for someone with only an eighth-grade education—and earned millions before losing almost everything in the Great Depression. Undeterred, he rebuilt his business while raising nine children alone after his wife’s death from cancer.

William’s son Richard Higgins, Rick’s father, served as a 23-year-old Navy captain in WWII, married June Ellis, graduated from William & Mary, and became a lawyer. Sensing opportunity in northern New Jersey’s underdeveloped areas, Richard teamed up with Navy buddy Chuck Beir to form Beir Higgins, building about 1,000 homes over 35 years and launching a thriving real estate company. Meanwhile, Richard’s brother Bill continued the family’s legacy at William F. Higgins Real Estate and Insurance, later run by Bill’s son, who married real estate mogul and Shark Tank star Barbara Corcoran. “Real estate is our middle name,” Barbara says. “From the get-go, it was my idea of Heaven to join the family”.

Rick grew up immersed in this world, spending his teen summers on construction sites, hauling bricks, showing model homes and any other jobs assigned to him. After graduating from Columbia, he joined Beir Higgins Realty while attending law school, then built a successful career as a real estate attorney and luxury home builder, completing 200 homes in New Jersey. When his father fell ill in 1976, Rick put his ambitions on hold to build houses with him. “He was more important than my career,” Rick says. Richard passed away in 1980. In the late 1990s, Rick and his wife Adele visited his brother Brad in New Canaan, Connecticut, fell in love with Fairfield County and decided to start fresh. Inspired by Barbara, Rick opened The Higgins Group—mirroring The Corcoran Group— at nearly 50, in a community where he knew no one. “It was just me, a chair, a desk, and a phone,” he laughs. But by doing what he did best -connecting with people over real estatehe built something extraordinary 203.226.0300 | www.higginsgroup.com

Rick Higgins | rickhiggins77@gmail.com 30 Elm Street | Westport, CT 06880

the largest plumbing supply company in his part of New Jersey. At 20, he entered real estate, developing the same waterfront where his father once shoveled coal. He also bought the city newspaper—an audacious step for someone with only an eighth-grade education—and earned millions before losing almost everything in the Great Depression. Undeterred, he rebuilt his business while raising nine children alone after his wife’s death

Barbara puts it simply: “Rick is even more talented at building a business with people than with bricks.” The Higgins Group thrived under his four guiding principles:

William’s son Richard Higgins, Rick’s father, served as a 23-year-old Navy captain in WWII, married June Ellis, graduated from William & Mary, and became a lawyer. Sensing opportunity in northern New Jersey’s under developed areas, Richard teamed up with Navy buddy Chuck Beir to form Beir Higgins, building about 1,000 homes over 35 years and launching a thriving real estate company. Meanwhile, Richard’s brother Bill continued the family’s legacy at William F. Higgins Real Estate and Insurance, later run by Bill’s son, who married real estate mogul and Shark Tank star Barbara Corcoran. “Real estate is our middle name,” Barbara says. “From the get-go, it was my idea of Heaven to join the family”.

• Family always comes first. Rick never wanted anyone to sacrifice family for work— values he lived when he chose time with his father over his own career growth.

• Everyone is equal. No top-agent leaderboards or gold tiers— no one should feel embarrassed or diminished. “It’s why people stay,” says Rick.

• Treat others as you’d like to be treated. A lesson he passed on to his son, Richard IV: “If you do that, you can’t go wrong.”

• Be kind. Buying or selling a home is often intensely emotional. “You never know what someone else is going through, so be patient and kind.”

Rick grew up immersed in this world, spending his teen summers on construction sites, hauling bricks, showing model homes and any other jobs assigned to him. After graduating from Columbia, he joined Beir Higgins Realty while attending law school, then built a successful career as a real estate attorney and luxury home builder, completing 200 homes in New Jersey. When his father fell ill in 1976, Rick put his ambitions on hold to build houses with him. “He was more important than my career,” Rick says. Richard passed away in 1980.

In the late 1990s, Rick and his wife Adele visited his brother Brad in New Canaan, Connecticut, fell in love with Fairfield County and decided to start fresh.

Today, this philosophy is carried on by Rick’s wife Adele, son Richard IV—now the company’s COO—and daughter Kiera Murphy, who sells homes in Winter Park, Florida. Richard IV is also the youngest executive board member of Who’s Who in Luxury Real Estate, and Higgins Group proudly represents Forbes Global Properties in Connecticut, giving the firm a powerful global reach.

Rick cherishes working with his family. “I’ve never been happier in my life,” he says. “My son is the most naturally talented young man I’ve ever seen in this business. I know our people will be in great hands for decades to come.”

Inspired by Barbara, Rick opened The Higgins Group— mirroring The Corcoran Group— at nearly 50, in a community where he knew no one. “It was just me, a chair, a desk, and a phone,” he laughs. But by doing what he did best -connecting with people over real estate - he built something extraordinary.

And while Rick jokes he’ll “never retire—I’d miss everybody too much,” the real heart of the story is how the Higgins family turned real estate into something far bigger: a way to build community, honor relationships, and carry forward a legacy of integrity,kindness, and care. As former President of Realtor.com and friend and Fairfield neighbor Allan Dalton says, “Rick never has to say his brokerage is like a family—everyone who works for him says it for him.” There’s truly no better tribute to the Higgins family’s 125-year story than that.

Barbara puts it simply: “Rick is even more talented at building a business with people than with bricks.”

The Higgins Group thrived under his four guiding

At This Stage

The Westport Country Playhouse celebrates 95 seasons of performances with a star-studded gala.

On October 4, the Westport Country Playhouse Gala will honor two incredible talents: Nathan Lane as the artistic honoree and Anne Keefe as the leadership award recipient. “Honoring these two extraordinary theatre-makers and dear friends makes this year’s gala especially meaningful,” says Mark Shanahan, the artistic director at the Westport Country Playhouse. Nathan Lane is, of course, best known for his roles in The Producers (both on-stage and in the 2005 film), The Birdcage, and, to parents everywhere, as Timon in The Lion King. Anne Keefe met Nathan when the two worked on The Common Pursuit at Long Wharf in New Haven, a theater that also led her back to the Westport Country Playhouse, where she has been involved off and on since 1973. “I worked with Joanne Woodward on Arsenic and Old Lace at Long Wharf— probably ten of the happiest weeks of my life,” Anne tells Westport Lifestyle. "Sort of simultaneously, I began working on the galas at Hole in the Wall Gang Camp with both Paul [Newman] and Joanne. When a group of wonderful people asked Joanne to become involved with the WCP, she asked me to join her as a partner. We took on the project of renovating and revitalizing the Westport Country Playhouse,” she says.

It was a cause near and dear to her heart. “I grew up in the burgeoning regional theater movement, and it was a time when every community wanted to have a theater in their town. I saw how much more vibrant a place with a thriving arts community was,” she explains. “I want to keep that vibrancy alive where I live, and open up possibilities to bring in so many more people to share that. [Working with Joanne] taught me that all the skills I had learned as a stage manager were fungible. At 50 or so, it was a revelation, a new chapter. I had recently moved to Weston with my husband [playwright David Wiltse]. The project at Westport Country Playhouse changed my life.”

Honoring her at this year’s gala just made sense. “We’re grateful to all who support and love the Playhouse, and are determined to see it continue for the next generation of theatergoers,” says Mark. Anne’s tireless work has been a crucial part of that. “The work I did at the Playhouse, I would have done for free,” says Anne. “It was scary and relentless; it was exhausting and exhilarating. I feel like I’m the one who should be giving awards to the people who taught me—most especially Joanne.”

In addition to the award presentations to Anne and Nathan, there will be performances from special guests and opportunities to support the great work the theater does for our community. “The Playhouse gala is always a joyful night of friendship, music, storytelling, and community,” says Mark. “This year’s event also launches our new season calendar, from fall to summer. It’s also our most important fundraising event of the year, one that directly supports our programming and operations. It’s the perfect time to celebrate where we’ve been and all that’s ahead.”

For tickets to the Westport Country Playhouse’s At This Stage: A Gala Evening Celebrating Westport Country Playhouse’s 95 Seasons, visit westportplayhouse.org

A Real ‘Treat’

LOCAL CHEF MARISOL MORLEY

ON FOLLOWING HER PASSIONS.

“Some of my earliest memories are of begging my parents to let me cook,” says Marisol Morley, the Wiltonbased chef and cookie artist behind Tiny Kitchen Treats. “Growing up, I always had the urge to create something — I just didn’t know what.”

That creative hunger has driven her ever since, whether she’s turning cookies into miniature canvases or singing as the frontwoman of the Fairfield County cover band Midnight Cardinal. It traces back to her childhood on New York City’s Upper East Side, where she pleaded for a chance to bake. Eventually, her mother gave in, teaching her to make flan and Colombian cookies.

Long before she’d even heard of the Food Network, Marisol staged pretend cooking shows in her bathroom, mixing beauty products into imaginary recipes and narrating every step. By her teens, she was the de facto chef of her friend group, hosting dinners and laying out full spreads.

After high school, she pivoted to another passion: music. Wyclef Jean signed her to a record label, and from 18 to 23 she worked as a recording artist. “I always had this urge to create,” she says. When that chapter ended, she took a job at an investment bank. “I had the kindest, best boss, but I’d go home and think, What did I make today? ”

That question came into focus when she was asked to plan the bank’s Halloween party. “I decorated the hallways, the ceilings, baked everything for the treat

table — it was like Pinterest exploded in a conference room,” she says. “And I did it pretty much by myself, on a shoestring budget.” The experience reminded her how much she’d missed baking and hosting. She told a friend they should start a side business doing kid birthday parties and treats from her small apartment kitchen. The name came easily: Tiny Kitchen Treats.

Soon after, Martha Stewart visited the bank as a guest speaker and offered advice that would shape the business: “Pick one thing, and become the best at that one thing.” Marisol chose cookies.

“I started getting amazing clients right away,” she says. “I quit my job, and the next week I was on a Verizon commercial doing cookies. It felt like the universe’s way of saying, you made the right decision.” The business quickly outgrew her apartment, moving into a commercial kitchen in Long Island City, which she shared with her close friend Ashley Holt, a fellow baker and food stylist. Instagram was taking off, and her playful, photogenic cookies flourished there.

In 2020, she and Holt launched a second venture — an academy offering baking and other creative classes. When the pandemic hit, Marisol and her family moved to Wilton. The commute to the city became unworkable, and she made the difficult choice to close the bakery, planning to take only select projects from home. But word traveled fast. “Next thing you know, I was doing it full scale again!” she says, laughing.

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“I always had this urge to create.”

After her third child was born in late 2022, she scaled back once more. Now she focuses on family life and hand-picked collaborations. “One of my best friends is Jill Arden, who owns Arden’s Rowayton, and I’ve done guest chef dinners with her. Ashley still gets incredible projects — we built a twelvefoot gingerbread house for Great Wolf Lodge last Christmas. Courtney Davis, another close friend, and I have done work for Daniel Boulud at her hotel in Palm Beach,” she says. “You don’t stop being creative. You don’t stop being a baker. I just don’t have a bakery anymore.”

When she’s not making tiny treats or spending time with her “tiny people,” Marisol is back on stage with Midnight Cardinal. “I stepped away from music for almost 20 years,” she says. “Back then, it was all or nothing — I wanted to be a worldwide superstar.

But you grow older, wiser, and realize external validation isn’t where internal validation should come from. We’re a cover band, but we’re still creating. We’re still expressing ourselves. If the spark is in you, it’s never really gone. All it takes is the conscious decision to start again.”

Her story proves there’s always room for what brings true joy — from painting cookies to making music, from building a family to raising chickens (yes, she has chickens) to building community (she founded the Wilton chapter of the Mama Collective). “You have to put yourself out there a bit,” she says, “but that’s how you reignite your passion.”

Follow Marisol @tinykitchentreats and Midnight Cardinal @midnightcardinalmusic

A SELECTION OF UPCOMING LOCAL EVENTS

OCTOBER 4TH

At This Stage: A Gala

Westport Country Playhouse, 25 Powers Ct. | 8:00 PM

At This Stage is the gala to celebrate the Westport Country Playhouse’s 95 seasons. Anne Keefe will be honored, and Broadway and screen legend Nathan Lane is the artistic honoree. Tickets, from $250, at  westportplayhouse.org

OCTOBER 5TH

Fall Festival

Earthplace, 10 Woodside Ln. | 10:00 AM

The annual fundraiser event at Earthplace is family fun day featuring food trucks, a corn pool, apple slingshot, donut on a string, nature exploration, animal encounters, and more. For tickets, visit earthplace.org

OCTOBER 10TH

Psycho

Westport Country Playhouse, 25 Powers Ct. | 7:00 PM

The Playhouse continues its classic films screening series with a Halloween-time mainstay: Alfred Hitchcock's psychological-horror masterpiece  Psycho. Tickets, $20, at westportplayhouse.org

OCTOBER 20TH

StoryFest 2025 Presents: 10th Anniversary Celebration of Year of Yes

The Westport Library, 20 Jesup Rd. 7:00 PM

Join acclaimed television producer Shonda Rhimes as she closes out The Westport Library's annual StoryFest with a celebration of her landmark memoir  Year of Yes, which turns ten this year. Tickets are $30, and include a signed copy of the 10th anniversary hardcover edition of the book, which features updates and exclusive new chapters. Visit  westportlibrary.org for tickets and info.

CONTINUED >

Sofwave

Your non-invasive, skin tightening solution.

Tanya Futoryan, MD

Board Certified Dermatologist

Learn how Sofwave can be a part of your yearly skincare plan for non-surgical skin tightening with minimal downtime.

Sofwave ultrasound technology tightens loose skin anywhere on the body and triggers new collagen production. It’s safe for all skin types and treats sagging skin and textural concerns for face, neck, arms, knees and abdomen.

The device is FDA-cleared for lifting the eyebrow and lifting lax submental tissue (beneath the chin) and neck tissue, which can also affect the appearance of lax tissue in submental neck regions, for subjects aged 22 or older. The technology is also cleared for non-invasive dermatological aesthetic treatment to improve facial lines and wrinkles.*

*New updated treatment settings available and used by our practice per Sofwave company recommendations as of August 2025.

To get started, book a consultation with Dr. Futoryan or one of our aesthetic RNs to create your specialized skincare plan.

EDITOR’S PICK:

Sips of the season at Fatto a Mano.

Pumpkin spice lattes may be synonymous with fall, but I’m skipping them this season and opting for the pistachio latte from Fatto a Mano. The nutty sweetness from their housemade pistachio syrup is comforting, but never cloying. The syrup’s genuine pistachio flavor gets a jolt from the Tache pistachio milk that’s frothed into the ilse Italian espresso, creating a drink that embodies all the coziness of autumn. While the pistachio latte was intended to be a seasonal special, owner Pierluigi Mazzella says the drink has been so popular it will be a year-round staple. On behalf of all of Westport, I say: thank goodness.

Pistachio latte, $7.50 for 12 oz. at Fatto a Mano, 1835 Post Road E.

ARTICLE BY SARA GAYNES LEVY