fall

improvements AUTUMN 2019

Meet the Director

Of Bunny Williams’
Newest Store 11

COCKTAILS GARDENS TIMBER! FALL COLORS CIDER

Ready To Hydrangea Forestry The Best Views Award-Winning
Serve For Season Lasts And Logging’s Are From New England
Thanksgiving 7 Into October 16 Power Couple 19 The Water 21 Hard Cider 24

THE LAKEVILLE JOURNAL CO., LLC — Publishers of The Lakeville Journal, The Millerton News, Compass A&E, www.TriCornerNews.com
2 FALL IMPROVEMENTS, Autumn 2019

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Serving Northwest Corner Since 1979
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 FALL IMPROVEMENTS, Autumn 2019 3

Editor’s Note On Color

I
n our Springtime supple-
ment I wrote about going
sample mad for interior
paint. My walls had become a
canvas for me to layer swatches
of shades — greens, grays, pinks
— that appeared entirely identi-
cal to the outside (rational) eye.
But to me, each shade, with its
own unique name, possessed
a distinct personality, even if it
was only apparent to me. Solv-
ing which color was the right
color became an agonizing
month-long riddle.
Now that we’re in fall, and the
walls are done, I’m still thinking
about paint. This time, however,
I’m thinking about door paint.
Not even front door paint — in-
terior door paint. Which is just
paint that goes on indoor doors.
“Indoor doors” as a statement
PHOTO BY ALEXANDER WILBURN alone is probably a sign that
Fall colors aren’t just about foliage. Dahlias and hydrangeas bring the pink.
“I live in a mid-19th-century
house, built around when
Herman Melville was
writing his whaling epic,
and the slight warping
from age can leave me
feeling a bit out to sea.”
this is a new form of project mad-
ness. Do we pick our projects or do
our projects pick us?
I live in a mid-19th-century
house, built around when Herman
Melville was writing his whaling
epic, and the slight warping from
age can leave me feeling a bit out
to sea. The doors are irregularly
shaped, either a bit too big or a bit
Continued on page 4

T
H STONE
E RESOURCE
3417 Route 343
Amenia, NY 12501
Sam 860.309.7015
Paul 860.707.8129
Office 845.789.1479
stoneresourceinc@gmail.com
www.stoneresourceinc.com
4 FALL IMPROVEMENTS, Autumn 2019

… note on color
Fall Improvements Continued from page 3

Autumn 2019
too small to properly close, and have enough dahlias, especially
Fall’s Back! Spruce Up Your Space The Couple That Logs Together the doorknobs are fairly inef- with all their complex, rich
By Trisha McMahon................................p. 5 By John Torsiello..................................... p. 19 fectual. With a bit of carpentry, shades in dark maroons and
So Long Summer Cocktails Have Canoe, Will Travel this can all be fixed. But what vibrant pinks.
By Kaitlin Ohlinger..................................p. 7 By Shane Stampfle...................................... p. 21 about door colors? In contrast, their warm colors
If it’s such a New England have me thinking about the
Meet Christina van Hengel Do You Know Jack? custom to welcome our guests more muted neutrals offered by
By Alexander Wilburn...........................p. 11 By David Wilburn..................................p. 22 through a front door painted a Farrow & Ball. The British paint
Hydrangea Season in Bloom Fine Ciders Make For A Fine Fall brilliant shade of red or forest manufacturer is known for
By Alexander Wilburn.......................... p. 16 By Tilly Strauss.......................................p. 24 green or even a striking black, taking historical, often quirky,
why should every door inside inspiration from everything
the home be a standard, imper- from antique wallpaper to bal-
sonal white? let slippers to the Bloomsbury
Published by Alexander Wilburn Editor
As I’m writing, we’re in the Group. More than that, they
The Lakeville Journal James Clark Production Coordinator
Company, LLC Libby H. Hall-Abeel Advertising Manager
throes of a vibrant color season. are known for their names —
September 19, 2019 Caitlin Hanlon, Olivia Montoya Sure, I can spot a few trees that “Mole’s Breath,” “Mizzle.” “Dead
PO Box 1688, Lakeville, CT Composing already have patches of orange, Salmon” anyone?
800-339-9873 but when I think of late August I confess, a certain cozy,
www.tricornernews.com Cover photo by Anne Day
and September I think about green-gray has caught my eye.
SPRING
SPRINGISIS
SPRING HERE,
HERE,
IS©2019
HERE, ANDAND
Journal WE
AND WE
WEARE ARE
ARE
all the dahlias sitting on dining Its name? “Pigeon.”

Are your
The Lakeville Company LLC
room tables and on living room
STILL
STILL PRUNING
STILLPRUNING
PRUNINGAPPLE APPLE
APPLEAND AND
AND mantels. Really, you can never — Alexander Wilburn

valuable
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 MAD
FALL IMPROVEMENTS, Autumn 2019 5

Fall’s Back! Spruce Up

Your Space For One PUMPKIN TIP FROM THE PROS
Sensational Season Adding a splash of color to
miniature pumpkins has
become a popular and easy
spray paint. Rust-oleum
paints come in gold and
silver with a glassy, metallic

OVERHEA
By Trisha McMahon way to turn an everyday finish to give your crafting

N
early one-third of Ameri-
cans say fall is their fa-
vorite time of year. After
a sweltering summer, Mother
Nature ushers in an invigorat-
ing breeze of outdoor fun,
punctuated with a colorful feast
for the eyes. Hooray! Sweater
weather is here. So, button up!
ful seasons out in the cold. But
what if you could bring autumn
outdoors — indoors? You can!
Here are a few cozy, homey ideas
to get you fall-ward thinking.
To capture a comfy autumn
ambience, keep four words in
mind — Color. Texture. Layer.
Accessories.
squash into a decoration.
Herrington’s in Lakeville
recommends that if you
take on this DIY project,
use Rust-oleum fast-drying
their au natural hue is perfectly
respectable but painting them
a contemporary feel. Just
remember to spray your
pumpkins in a well ventilat-
ed area. For more on pump-
kins, see page 22.
depth to any autumn abode.
Cocoon your home in quilts,

There are bulbs to plant, apples
to pick, marshmallows to roast,
and hayrides to catch. Each
day, as the fall sun sets with
painterly strokes of incredible
genius, it’s a shame to leave one
of the most playful and beauti-
The colors of the season are
vibrant variations of burgundy,
red, purple, green, brown,
orange and gold. Stylize forgot-
ten nooks with a block-wash of
color for instant warmth. Dis-
playing decorative pumpkins in
Fast, friendly se
in rich golds and purples offers
an amazing look. Abiding by the
autumn palette, try mixing-and-
matching familiar fall patterns
such as herringbone, plaid,
tweed, stripe and Buffalo check.
Texture lends an inviting
window treatments, chunky
knit blankets, and faux fur to
get things percolating. Swap
out your summer selection with
fall-inspired throw pillows.
Continued on page 6

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6 FALL IMPROVEMENTS, Autumn 2019
… fall’s back!
Continued from page 5
Place them everywhere — beds,
chairs, sofas, and window seats.
Grandma’s patchwork quilt
could be flaunted on an empty
wall. Trading summer sheers
for bold-colored, energy-saving
drapes creates a homey vibe. In-
vest in a few fun fur, shearling,
or chenille throws and drape
over chairs and couches.
Layering is a great technique
used by decorators. It trans-
forms a cold room into a space
that spells “snuggle.” Start with
bedding. Layer plush down
comforters upon cotton quilts
or weighty woolen blankets
atop knitted ones. Any combi-
nation of colors, textiles, and
patterns will do. Flooring, too,
can tout autumn appeal. Stack
area rugs atop one another for
depth. For example, a golden-
hued 5’x7’ rug placed over an
almond-colored 8’x10’ carpet is
a “wow!”. As is piling a pair of
3’x5’ multi-colored-patterned
rugs. Just make sure that one
peeks out beneath the other. Oh,
the synergy!
Nothing speaks to fall style
more than decorative acces-
sories. String mini lights inter-
twined with fall leaf garland
over doorways, mantelpieces,
and chandeliers for a charming
touch. Spice-scented candles
snuggle-up spaces in seconds.
Darling miniature gourds
and pumpkins are a decorator’s
dream. Set them on bookshelves
and tables. For added flair,
bunch dried florals and burgun-
dy leaves in earthen vases.
Reclaimed wooden accent
pieces play up the season. Try
NEW PAINT INSPIRED BY NATURE
Meta 44 in Millerton, inspired by “Werner’s
which carries samples Nomenclature of Colours,”
from Farrow & Ball, is an 1814 guide to the colors
gearing up for the paint found in flora and fauna.
manufacturer’s newest re- Meta 44’s Olivia Valentine
lease this fall. “Colours by Markonic expects the new
Nature” will unveil shades colors to be available soon.
replacing metal photo frames as on the front and back of each
with wooden ones. For fireplace door. Displayed flat, wreaths
panache, stack a bundle of make great dining table center-
birchwood beside the hearth. pieces.
Skirt a table or pedestal sink All done? Time to fall back
with plaid fabric. Collect pine- and relax with a mug of warm
cones and fill baskets with apple cider. Happy autumn!
them. Hang various-sized
wreaths on bare walls, as well
 FALL IMPROVEMENTS, Autumn 2019 7

So Long Summer Cocktails!

Say Hello To Bourbon,

Sugar and Spice
By Kaitlin Ohlinger

A
s the dog days of
summer wane, our
internal clocks chime
loudly — fall is here. The
body demands all things fall
with urgency: boots, jeans,
sweaters, scarves, apple
picking and best of all — the
delicious crisp air. It’s time
to put down the light lager
you sipped on, drowning
in sweat, as you mowed the
lawn and pulled the weeds.
Fall flavors are a favorite
of most people who know
their way around a kitchen.
Warming spices like cinna-
mon, clove, cardamom and
nutmeg and herbs like sage,
thyme and rosemary are in-
dispensable components of
any fall palate, and can very
easily be incorporated into
your home bar.
On appearance alone,
bourbon is a step in the fall
direction. Bright amber in
color, good bourbon will be
richly scented with notes of
vanilla, caramel, dark fruit
and butterscotch. In the
Northwest Corner, we are
fortunate to have several
incredible local distilleries.
Continued on page 8 PHOTO COURTESY OF LITCHFIELD DISTILLERY

Warm in color, aroma and taste, bourbon will get guests in the fall mood.

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8 FALL IMPROVEMENTS, Autumn 2019

… hello to bourbon
Continued from page 7

Utilizing all Connecticut-grown

grain, Litchfield Distillery’s
Straight Bourbon Whiskey has
earned its chops nationally. It
has twice placed at the San Fran-
cisco World Spirits Competition,
as well as earned “Connecticut
Distillery of the Year” honors
for the past two years at the
New York International Spirits
Competition.

The Litchfielder
The Distillery’s signature
cocktail for the Straight Bour-
bon Whiskey is “The Litchfield-
er”. It comes together with just
three simple ingredients plus
your choice of garnish. This is PHOTO BY KAITLIN OHLINGER
ideal for slow sipping on a nice
Apple cider and champagne
chilly evening.
with a cinnamon and sugar rim.

Serves one
2 ounces Batchers’ Straight
Bourbon Whiskey
3/4 ounce lemon juice
1/2 ounce local maple syrup, like
Litchfield Distillery’s Batchers’
Bourbon-Barrel maple syrup
Garnish: lemon wheel or sea-
sonal herbs
Combine all ingredients and
shake for 15 seconds
Pour over ice into rocks glass
Garnish with lemon wheel or
seasonal herbs like mint, laven-
der or rosemary
Apple Cider Champagne
When it comes to at-home
drink making, simplicity is
critical. Buying 15 ingredients in
order to make a drink is never
high on anyone’s priority list. A
Champagne cocktail gets high
marks for both simplicity and
festivity. It is a perfect addition
to a large or small gathering,
and you will not spend end-
less time in preparation mode.
Also versatile in meal-pairing
it works well with brunch, as
an aperitif or just frivolous day
drinking.
Serves two
For the sugar rim:
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon
A dash of apple cider to dip the
rim of the glass in
For the cocktails:
2 ounces brandy or dark rum
4 ounces apple cider
8 ounces sparkling wine (a
Prosecco or a Cava would work
well)
Mix cinnamon and sugar in a
shallow bowl
Pour a little apple cider into a
small bowl
Dip the rim of each flute
into cider, then into the sugar
mixture
Into each flute, pour 1 ounce
of liquor of your choice, 2
 FALL IMPROVEMENTS, Autumn 2019 9

PHOTOS BY KAITLIN OHLINGER

On the left, a glass of an autumn-themed fig and orange white sangria decorated with star anise. Right, the ingredients you’ll need for a honey and pear
margarita. Turn to page 10 for directions on how to make this unusual take on the classic drink that’s perfect for getting cozy in the colder months.

ounces of apple cider, and top

with 4 ounces of sparkling wine.
“With Instagram- The Johnsons
This ratio is a guideline. worthy good looks,
Adjust to personal preference if this recipe is a
desired contender for your
Thanksgiving table —
Autumn Fig-Orange
Sangria if you can wait that
Continuing on a path of long.”
simplicity, sangria is a perfect
go-to for entertaining a crowd.
Although classic red wine
sangria is a great choice for fall, 1 cup apple cider
white sangria is often griev- 1/4 cup apple brandy
ously overlooked. Offering a 1/4 cup orange liqueur
lighter overall palate and with
Instagram-worthy good looks,
1 orange, sliced
1 red apple, sliced
OLD
OLD MILL
MILL OF IRONDALE
IRONDALE
this recipe is a contender for 1 pear, sliced
your Thanksgiving dinner — if 5 figs, sliced Antiques
Antiques • Furniture
• Furniture • Collectibles
you can wait that long. This can 3 cinnamon sticks or star anise Collectibles
Prints • Prints
• Paintings • Paintings
• Carpets • Glassware
be prepped the night before or Add all of the ingredients
morning of. into a pitcher and let infuse Carpets
“Lots • to
of History Glassware
Choose From”
for 4 hours or overnight in the
OPENEVERY
OPEN EVERY FRIDAY,
FRIDAY, SATURDAY
SATURDAY & SUNDAY 10AM-5PM
& SUNDAY 10AM-5PM
Serves four to six fridge CASH & CHECKS
1 bottle dry white wine (pinot CASH AND CHECKS
grigio is an easy choice) Continued on page 10 6082 Route 22 North, Millerton, NY — 518-789-2022
6082One
Route 22 North, Millerton, NY — 518-789-2022
mile north of Route 22/44 traffic light in Millerton
One mile north of Route 22/44 traffic light in Millerton
10 FALL IMPROVEMENTS, Autumn 2019
… hello to bourbon
Continued from page 9
To serve, pour into glasses
with ice and garnish if desired.
Honey Pear Margarita
No at home cocktail experi-
ment would be complete with-
out a version of a margarita.
Margarita enthusiasts would
tell you there is no wrong
season to drink a classic mar-
garita, and they’re not incor-
rect. Branching into seasonal
margarita territory, however,
will yield delicious results. Pears
are subtly flavored, but marry
themselves seamlessly with fall
herbs and spices. This recipe
begs to be savored on a mild fall
Saturday afternoon.
Serves two
1 cup pear juice or nectar
PHOTO BY KAITLIN OHLINGER
4 ounces tequila (a blanco or
Combining pear, rosemary and cardamon brings out the flavors of the
season in this autumn twist on the classic margarita.
CELEBRATING
Jack's
Winter Car Care Tips
60 YEARS IN
BUSINESS.
THANK YOU
FOR YOUR
PATRONAGE.
Consider Winter
CELEBRATING Tires
Winter Tires are more
Having a good set of wipers
60 YEARS IN
on will help you during those
capable of staying flexible at
lower temperatures,
your washer fluid checked
providing improved traction
BUSINESS.
THANK YOU
FOR YOUR
PATRONAGE.
Check out our website & Facebook Page for Winter Specials!
reposado will work)
2 ounces triple sec
1 teaspoon honey
1 rosemary sprig
Juice of 1 lime
Optional: dash cinnamon, nut-
meg or cardamom
Combine all, preferably in
a jug or container that can be
shaken
Shake to combine, and for
optimal flavor sit in fridge for
four to six hours
Serve over ice, garnish with
pear slices, rosemary or cinna-
mon stick if desired
Litchfield Distillery is in Li-
tchfield, Conn., open 11 a.m. to 6
p.m. every day. For information
on tours and tastings go to www.
litchfielddistillery.com
Have your
battery tested
It is more difficult for
your battery to start
in the cold especially
if it is weak.
Have your
coolant checked
To make sure it is full
fill and
clean. Also to make sure
and
there are no leaks in the
system.
Have your Wipers
Replaced
winter storms. Also have
4228 Route 22
Wassaic, New York 12592
www.jacksautoservice.com
845-373-9757

Meet Christina van Hengel
The Fashion Girl
Under The Wing of
Bunny Williams
By Alexander Wilburn
A
fter only a few weeks
since its opening it’s
already hard to imagine
Falls Village without interior de-
signer Bunny Williams’ home,
decor and gardening co-op, 100
Main. Selling all New England
and regionally made artisan
goods, the airy space combines
a contemporary, industrial
structure with the luxury of Wil-
liams’ signature timeless taste
and eye for decorative arts.
Adding her own distinct
vision to 100 Main however, is
Christina van Hengel, the coop-
FALL IMPROVEMENTS, Autumn 2019 11
erative’s brand director.
Moving from working in the
fashion market at Harper’s Ba-
zaar in New York City to becom-
ing a full-time Massachusetts
resident, van Hengel is decided-
ly young, forward-thinking, and
describes her style as modern,
elegant, “and not too serious — a
little playful.”
Sitting on the front porch of
100 Main in August, van Hengel
explained how she came to be
involved with the launch of
PHOTO BY ANNE DAY
Continued on page 13 Moving from Harper’s Bazaar to life in the country, Christina van Hengel
found a new career path after meeting celebrated designer Bunny Williams.
www.alrci.com
Protecting the Northeastern U.S. since 1953
Design & Installation
Surge Suppression
(518) 789-4603
(845) 373-8309
(860) 364-1498
sales@alrci.com
12 FALL IMPROVEMENTS, Autumn 2019

860-824-7276
337 Ashley Falls Rd (Route 7) - Canaan, Ct 06018
sales - service - parts
Sales: Rich Crane - richie@cranesope.com
Service: Todd MacNeil - todd@cranesope.com

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th - 14th
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… Christina van Hengel
Continued from page 11
Bunny Williams’ first Connecti-
cut store.
Alexander Wilburn: So how
did you meet Bunny Williams?
Christina van Hengel:
Bunny and I met through a mu-
tual friend, Abigail Cusick, who
runs The Little Guild, an animal
rescue in Cornwall. Bunny was
organizing the Great Country
Mutt Show as a fundraiser, she’s
really involved with that orga-
nization. Bunny wanted to do
an artisans cooperative, and
needed somebody local. Abigail
said, “You’ve got to meet Chris-
tina!”
AW: How did Abigail know
you’d be the right person for
the project?
CVH: She knew Bunny was
looking for someone who was
here year-round, with good
taste and retail experience.
Abigail and I knew each other
in New York City and she knew
my background in fashion. I
worked most recently at Harp-
er’s Bazaar. It just seemed like it
would be a really good fit.
AW: What had you been do-
ing up in the country at that
point?
CVH: I met Bunny last fall,
and my husband and I had
moved up from the city just that
summer.
AW: So it was pretty fast then.
CVH: Yeah! Bunny and I
didn’t really pull the trigger
on the project until the next
spring, but we bounced lots
of ideas back and forth and
put some feelers out to some
artisans who we knew. But that
was before she and I really said,
“Let’s do it.” Before that, I moved
here and was home with my
daughter, she was 1 1/2 years old
at the time. We were in Somer-
ville, Mass., while my husband
FALL IMPROVEMENTS, Autumn 2019 13
was in graduate school. So I was
in this transition from working
to being a stay-at-home mom to
going back and being a working
mom. I was looking for work,
but also had a second hand
clothing organization that I was
working with.
AW: What was it about 100
Main that made you feel like.
“Oh, this is my next step”?
CVH: The opportunity to
work with Bunny was just really
exciting.
AW: Was she someone whose
work was already familiar?
CVH: Yeah, we hadn’t met
but I definitely knew of her, just
from my design experience and
admiring her. I really liked that
this cooperative was going to
be retail but also really one of
a kind, because it features all PHOTO BY ANNE DAY
locally made products. I had As a mother, van Hengel brought her desire to seek out children’s clothing,
worked with artisans earlier in as well old-fashioned, well-made toys when selecting items for 100 Main.
my career in fashion. I worked
for a women’s wear company flooding to you? confident that others would
called Maiyet and they part- CVH: I did a lot of research have a similar reaction. For
nered with artisans in develop- initially to make sure that it some that was true, and some
ing countries to create a luxury would feel aesthetically co- only were interested in whole-
fashion product that I was a herent with what Bunny and sale, not consignment. That was
part of selling and marketing. I wanted to achieve with the a challenge.
I eventually helped open the cooperative. We didn’t want it AW: Who were some of the
store for that line in Soho in to feel like a typical craft fair original designers who were
NYC. So getting to work with with felt Christmas ornaments. absolutely on board for the
artisans in a place that I lived, The products had to keep up concept?
especially in the U.S., where I with the vision we had in mind CVH: We started with friends
hear people say they feel like and what we wanted to cre- and people who were in our im-
nothing is made in this country ate. So there was a lot of online mediate circles. Bunny connect-
anymore… research initially where I looked ed me with one of the jewelers,
AW: Completely. at the local arts organizations Adelaide Harris, there was John
CVH: So I wanted to go out to find artists and makers and Funt, an artist, I reached out to
and find these incredibly tal- designers. We compiled a list Henry Klimowicz, an artist, and
ented people and really interest- and built a little inventory plan, Paul Chaleff, a ceramicist, and
ing products that are so covet- and that’s when we started to Dan Bellow, another cerami-
able — I thought that idea was say, “OK, these are things that I cist. Dan was a neighbor at the
a great launching point and so know I would want to buy, so we time and I would always see
unique to traditional retail. So can do this…” We had put out him when we were walking our
deciding to join Bunny was like, feelers with a few people we al- dogs. He was so ready to be on
“Easy! Done!” ready knew personally, and they board.
AW: What was the search for were on board immediately, no
artisans like? Or did they come questions asked. We felt pretty Continued on page 14
 14 FALL IMPROVEMENTS, Autumn 2019

… Christina van Hengel

Continued from page 13

AW: So it really is like a neigh-
borhood collective then. Of
course, Bunny has a really spe-
cific aesthetic when it comes to
the visuals of her brand. Do you
feel like you’re carrying her vi-
sion with 100 Main or is it more
of a mix of both your tastes?
CVH: I’d say we have very
similar tastes actually, so there
really weren’t too many colli-
sions. It’s really a blend of both
of us.
AW: What was your first meet-
ing like? She must have wanted
to know about your own taste,
right?
CVH: She invited me over to
her house, and it was lovely,
we had coffee and talked. She’s
such a warm and welcoming
person that it felt really natural
and easy for me. I was nervous
at first going to meet her and
then she was so nice. She gave
me a big hug when I left.
AW: How would you describe
your own taste?
CVH: I tend to lean modern,
with more global, eclectic inter-
ests when compared to Bunny.
What we share of course is an
interest in quality. But I’m 32,
so my taste is more defined in
terms of fashion, where as I’m
very new to the practicalities of
home and design. What I love
about 100 Main though, is that
we are working with pieces that
are more modern. They’re newly
designed and created.
AW: You’re not selling an-
tiques.
CVH: We’re not selling an-
tiques! People always associate
antique with Bunny, because
she’s known for this more tradi-
tional, antique-style design. But
she has a studio that’s aestheti-
cally very similar to 100 Main.
She and I talked about design as-
pects like scale… I can remem-
ber looking through products
with furniture designers, trying
to find something that suited
her traditional style. We ended
up with such a wide range that
I asked Bunny, “Do you think
you’re going to be able to make
this all cohesive?” I was initially
nervous — stylistically every-
thing looked so different to me.
Bunny just laughed, “Oh, don’t
worry about it.” She knows how
to unite the look. That’s some-
thing I’m really learning from
her and developing on my own.
AW: It’s almost like 100 Main
is a house she’s designing. There
are all these different pieces, fur-
niture and lamps, but it’s united
by the clean white walls and the
grand reflective mirrors and the
openness of the space.
CVH: Yeah, the space is so big
that it definitely has that mini-
malist feel to it. I call it a con-
cept store — it’s not just a home
design store. We have clothing,
we have children’s toys, we have
art. It’s all these different things
that we would want ourselves.
We also try and have a range of
price points for every shopper.
AW: When people think
Bunny Williams as a brand, with
home and garden in mind, they
might not necessarily expect
that there is this fashion aspect
to 100 Main. Was that something
you brought in with your par-
ticular background?

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Ca

Van Hengel looked for local artists who would help achieve the high-end aesthetics of the vision she and Williams had for 100 Main.
CVH: Bunny was really open
to having that range of prod-
ucts, so it was really exciting for
me to find those things. When
we were going over items from
one of the fashion designers
before the store opened, Bunny
grabbed two dresses and had
already purchased them for
herself because she was so in
love with them. There were also
fashion elements that I wanted
to incorporate for children.
AW: Of course, because you’re
a new mother. Was there any-
thing specific you really wanted
to have for a children’s section?
CVH: What I really wanted
was children’s toys. I wanted
beautiful wooden toys that
were usable and engaging for
children. That was something I
hadn’t been able to find up here
myself, so they were something
I made a priority to find and be
able to offer to other people.
Bunny, of course, was more in-
terested in interiors, but I really
wanted to get children’s toys in!
AW: But that shows naturally
how your two lives and your
interests came together and
how you’re both reflected in the
store.
CVH: Yes!
AW: And of course, Litch-
field County is an older area.
At 32, you’re probably one of
the younger people in your
position. Do you feel like you’re
bringing a different approach
and vibe?
CVH: Definitely, I think so!
People are excited to see these
hip pieces, whether it’s fashion
or something that’s just fresh
and interesting. I definitely
feel like the store brings some
FALL IMPROVEMENTS, Autumn 2019 15
PHOTO BY ANNE DAY
flavor.
AW: And as the lone store on
Main Street, you’re kind of your
own retail hub in Falls Village.
What’s the response been?
CVH: It’s been incredible,
we’ve been really busy. I think
seeing this building in such
beautiful condition has gener-
ated excitement near and far.
100 Main is in Falls Village
and open Thursday to Sunday,
10 a.m. to 4 p.m. To learn more
go to www.100mainst.com or
@100MainSt on Instagram.
16 FALL IMPROVEMENTS, Autumn 2019

Hydrangea Season
In Full Bloom
By Alexander Wilburn

I
f peony season is your peak
interest in floral arrange-
ments, I’m sorry to say
there are many long, mostly
cold months ahead until the
fragrant perennials are back in
bloom. Being on the other side
of Labor Day doesn’t mean the
end of pink, however, especially
in Connecticut. Even along the
roadside, where hydrangea
bushes spring up over fences
and along stone walls, the
once greenish-white petals
seen throughout the summer
months have transformed into
a warm, pale blush tone. Fall
foliage may be what visitors
look for in New England, but
PHOTO BY ANNE DAY
Priscilla McCord in her Salisbury garden this August. local gardeners know the end of
summer is all about bundles of
round pink petals.
Cutting and drying hydran-
gea stems is also one of the
easiest ways to preserve the
early fall pastel hues. Not only
are dried hydrangeas long last-
ing, but when compared to the
continually changing color of
the flowers while in the garden,
dried hydrangeas will remain
the same shade as when they
were cut. After being kept out of
direct sunlight for two to three
weeks, dried hydrangeas can
be made into wreaths, arrange-
ments or any other projects.
Priscilla McCord skips on
drying hydrangeas though —
she already has plenty to look
at each fall. In the garden of the
home she and her husband, art-
ist Alan McCord, bought in 1990,
her philosophy is always have
new color and something new
growing. It’s a continuing cycle
as the old flowers fade out and
the new ones come into bloom.
For McCord, it means not letting
August, September or October
just slip away. It means late-
flowering Tardivia hydrangeas,
clusters of Annabelles and In-
crediballs with their fluffy orbs
of petals, along with sedum,
purple aster, pink stonecrops
and magnolias that flowered in
the spring and begin their cycle
again in late summer.
When she was new to the
life in the country in the early
1990s McCord had plenty of
experience in finance and none
in planting, despite the large
stretch of land she and her hus-
band owned that needed clear-
ing, cultivation and a vision.
Aiding her in that vision was

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the chance to work as an ap-
prentice for Fred and Mary Ann
McGourty of Hillside Gardens
in Norfolk, renowned for their
perennials at the historic pri-
vate estate originally built for
the heiress of Remington Arms.
Both McGourtys are gardening
authors and experts in their
field, so naturally they passed
on their passion for perennials
to McCord. For two years she
spent four days a week in New
York City working at an invest-
ment firm and spent Fridays in
Norfolk training at Hillside.
“I found gardening to be
one of the most peaceful and
most rewarding things I could
do,” McCord said, sitting in her
garden in mid August. “Talk
McCord’s garden design ensures new flowers, like late summer
dahlias arrive each month even as the old ones fade out.
FALL IMPROVEMENTS, Autumn 2019 17
about rewarding, when it’s
spring and you’re clearing out
your gardens and you’re seeing
everything come up? That’s the
best feeling.”
Mary Ann McGourty designed
the original garden for Mc-
Cord’s home, and after she re-
tired Judy Murphy of Old Farm
Nursery in Lakeville took over,
adding magnolias and walls of
hydrangeas while the property
was being renovated in 2010.
For many years it was just
McCord. “I felt like I could do it,
and I did, for year and years and
years all on my own.”
These days?
She laughed and said, “These
Continued on page 18
building ~ remodeling ~ painting ~ restoration
PHOTOS BY ANNE DAY
Photographed last fall, McCord’s pool-side hydrangeas were turning pink.
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18 FALL IMPROVEMENTS, Autumn 2019

… hydrangea season
Continued from page 5

days I’m not digging in the dirt

anymore.” So she’s taking it
easy — at least, in the gardens.
That’s due to weekly help from
Consolini & Tonan Landscape
Design in Norfolk. McCord met
Marc Tonan during her Hillside
apprenticeship — he had been
working with Fred and Mary
Ann McGourty for many years.
“The best people in the world”
was how McCord summed up
the people she had met through
her green-thumbed adventure.
The hands-off approach of
course gives the distance to
appreciate a property that was
once “completely overgrown
woodland,” and now, after years
of work, is orderly, inviting
and consistently colorful. “It’s
“That’s always my
gardening advice:
put in more late
hydrangeas.”
— Priscilla McCord
beautiful to sit on the porch and
see that hedge of hydrangeas.
That’s always my gardening
advice: put in more late hydran-
geas. They’re just the best. I’m
cutting flowers all the time. All
the time. I just cut them and put
them in huge arrangements in
the house. You don’t really need
anything more than a simple
arrangement. They speak for
themselves.”  PHOTO BY ANNE DAY

Priscilla McCords’ garden photographed in full fall bloom last year.

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 FALL IMPROVEMENTS, Autumn 2019 19

The Couple That Logs

Together...
By John Torsiello

W
hen I found Sherman
Palmer and Crissy
Bouplon they were off
to one side of a field in Cornwall
going about their business of
clearing trees and cutting result-
ing logs and cords of wood
from a large parcel of forest on
the rambling Gold Farm. The
work on Gold Farm is entailing
timberland improvement on
238 acres over a four-year period.
It’s what they do, together,
almost every day of the year:
head out early in the morning,
skillfully clearing and thinning
areas of forest from weed trees
PHOTO BY JOHN TORSIELLO to allow greater sunlight and
From spring into winter Sherman Palmer works outdoors clearing trees.
air circulation to hit maple, oak
and cherry trees and help them
prosper.
Palmer Horse Logging (I’ll
get into the horse thing in a
bit) also specializes in vista
clearings, lot clearing, tree
trimming, tree takedowns and
removal of storm damage. The
firm works with a Connecticut
licensed forester who marks the
proper trees for removal, most
of which is later turned into
firewood.
On this particular large par-
cel of land, Palmer estimated
Continued on page 20

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20 FALL IMPROVEMENTS, Autumn 2019

… the couple that logs together

Continued from page 19

that his company would realize
about 300 cords of firewood
from the clearing. It’s hard work
and potentially dangerous. But
Palmer and Bouplon wouldn’t
do anything else for a living. In
fact, Bouplon quit an office job
to join her fiancé in his business
about four years ago.
“I needed a helping hand,
not a strong arm, and Crissy
has been just that and more,”
said Palmer, who attended
Housatonic Valley Regional
High School. Bouplon attended
Northwestern Regional High
School and the pair live in Sha-
ron. “I can honestly say we don’t
argue about anything.”
Palmer is lucky, he says, to be
working as a logger. “We are out
in nature every day and what
could be better? Even in winter;
we dress for the weather.”
On leaving an office for the
woods, Bouplon explained, “I
was sitting in my cubicle and
talking to Sherman on the
phone one day and I decided
I wanted to be doing what he
was doing. I have people ask me
how am I able to do what we do,
but it’s so much fun and I have
learned so much.”
Oh yes, the horses. The log-
gers, up until about four years
ago, were doing it the old fash-
ioned way, hauling felled trees
out of the forest with a team of
two horses.
The first team was named
Randy and Rocket and the sec-
ond were Belgian draft horses
appropriately named Elm and
Ash.
“With the horses I was able
use a smaller log sled and get to
tighter places,” said Palmer. “It
really gave me an appreciation
for how things were done back
in the old days. We were making
less of a footprint on the forest
when we used them. But the
horses needed breaks because
they would get tired and you
couldn’t overwork them.”
The jobs the company began
to land necessitated greater
hauling capacity and quicker
turnaround times, so the dif-
ficult decision was made to
retire the horses. They now use
modern logging machinery,
and Palmer even came up with
a new piece of equipment to cut
logs quicker and safer.
Both Palmer and Bouplon
are licensed supervisor forest
practitioner harvesters with the
state of Connecticut, and Palm-
er has taken several courses on
forestry and logging to hone his
and his partner’s skills. Safety
is also a major element of their
occupation, and both wear hel-
mets equipped with audio head-
sets to be able to communicate
with one another when they are
working apart.
Palmer Horse Logging LLC is
a tree service in Sharon. To learn
more go to www.palmerhorselog-
gingllc.business.site

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brakes, tires, lights, wipers, belts, hoses and heating

Shane Stampfle, a North Canaan native and Housatonic Valley Regional High School senior, went paddling on
the Housatonic River under Upper Sheffield Covered Bridge in Sheffield, Mass., on the first weekend of September.
Autumn Outdoors: Have Canoe, Will Travel
By Shane Stampfle
T
here are few better ways
to mark the arrival of fall
than canoeing under the
changing leaves.
Fortunately, we in the North-
west Corner have no shortage of
potential paddling excursions.
Twin Lakes is a popular spot
for this, but there are other
options if you, like me, do not
want your audible accompani-
ment to be a dozen outboard
motors.
My favorite one to do is a
stretch of the Housatonic River
beginning in Ashley Falls, Mass.
Putting in at the Rannapo Road
Bridge, I paddle downstream
with the river as it runs toward
Connecticut. If you don’t mind
a few bugs, start in the late after-
noon or early evening. The last
rays of sunlight striking the wa-
ter as the sky darkens makes for
a memorable sight. On this par-
ticular evening, cows crowd the
riverbanks as I meander down-
stream. On the opposite bank,
a solitary hiker explores one of
the trails at Bartholomew’s Cob-
ble. The canoe, one of my dad’s
old racing boats, cuts through
the water easily with its narrow
hull. The world is silent except
for the faint “ker-plunk” my
paddle makes as it dips into the
water: three strokes on the left,
then three on the right. The bow
of the canoe angles one way,
and then the other, and soon I
FALL IMPROVEMENTS, Autumn 2019 21
have found a rhythm. All other
thoughts give way to this singu-
lar focus, the performer’s never
ending attempt to be in unison
with his instrument.
I have been paddling since
before I can remember, the
product of a family that loves
time on the water. I’ve paddled
through ocean breakers and
roaring white water rapids, yet
this stretch of the Housatonic
remains my favorite.
Maybe it’s an appeal unique
to rivers: the constant curiosity
of what’s around the next bend.
Rivers are full of possibilities.
Even familiar stretches often
surprise with something new.
Perhaps it’s a new obstacle to
PHOTO BY ALEXANDER WILBURN
navigate around, or a hawk tak-
ing flight.
The sun has gone down, and
now there is a chill in the air. I
turn the boat around and head
upstream. Ahead a beaver slides
into the river from the bank
and disappears under the water,
creating little ripples on the
surface.
Before long the bridge ap-
pears, and with it the take out
spot. Once I have completed the
grumble-inducing task of lift-
ing the canoe out of the water
and onto the car, it’s time to
head home. On the radio, Bruce
Springsteen wants to “shake
this world off my shoulders.”
But I already have.
 22 FALL IMPROVEMENTS, Autumn 2019

Do You Know Jack?

By David Wilburn

O
ctober is the month
when households all
across America purchase
a vegetable that they will only
buy once a year and won’t eat
— a pumpkin. Missing out on
such seasonal treats as pump-
kin ravioli with horseradish
and pine nuts or pumpkin soup
with caramelized ginger, these
families instead opt to mutilate
their poor pumpkin in the an-
nual quest for the perfect jack-
o’-lantern.
Jack-o’-lanterns are a Hal-
loween tradition that was
brought here by Irish immi-
grants. The name comes from
an Irish folktale about a miserly
man named Stingy Jack Winter
Salisbury who
Sports
cheated the devil and later was
only a lump of burning coal
in a carved-out turnip to light
his way. People began to make
their own versions of Jack’s
lantern by carving scary faces
into turnips or potatoes and
putting them on their window
sills to scare away Stingy Jack.
Pumpkins, native to the Ameri-
cas, were a later adaptation. Of
course now, rather than scaring
anyone away, a jack-o’-lantern
is an open invitation to trick or
treaters.
Rule number one: Have an
idea what kind of face you want
to carve when you buy the
pumpkin so you end up with a
size and shape you like. Most of
the farmers
markets
Association 2009in the
27area
have pumpkins, so it’s nice to

rving Competition
PHOTO BY ALEXANDER WILBURN
cursed to roam the earth with patronize those. Don’t get your
Jack-o’-lanterns aren’t just decoration — roasted pumpkin seeds
and soup made from pumpkin purée make for great fall treats.

404 Ashley Falls Road (Route 7) Canaan, CT

were almost perfect for the 7th never cease to amaze. Fourth place honors went to
ce Carving Competition held J.P. Hedbavney from Branchville, N.J. (J.P. is also (860) 824-5467
www.deckerandbeebe.com
he Saturday of the ski jumps, co-chairman of the competition) with his “Flying
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day to add a visual wintry sistent top-three finisher, took third place with “Bal-Sub-Zero • Wolf • Viking • Miele • Bosch • GE
of sunshine (ice’s mortal en- ancing Pixie.” “Thor” was the title of the sculpture
Miele Vacuums • Speed Queen • Frigidaire
ve the competitors’ 300-pound by second-place winner
34-degree temperature softened Richard Daley from Mas- KitchenAid • Bluestar • Electrolux • Best by Broan
make it difficult for the carvers tic Beach, N.Y. And Chad
tails in their sculptures. Still, Gasiorek from Shohola,
were spectacular in both the
sional divisions. 12 C H R
Pa., won first place with
asey ill d
“Fighting Eagles.” Books • Toys • Cards
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rom Newington, Conn. cap-
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 FALL IMPROVEMENTS, Autumn 2019 23

pumpkin more than a week in by cutting a cap in the top of

advance.
Rule number two: If you
don’t have one, buy a pumpkin
carving kit. Available online
or at the local pharmacies in
season, a kit costs less than $15.
For decades I used a paring
knife, then a sheetrock saw and
a coping saw or hacksaw blade.
Believe me when I say that ev-
erything is easier with a pump-
kin carving kit.
the pumpkin about four or five
inches in diameter, angling
the blade toward the center
so the cap can be placed back
when you’re done and won’t
fall through. Next you clean
out the inside until you have a
smooth surface of hard flesh all
around. I use a metal spoon, not
the plastic one that comes with
the pumpkin carving kit. Some-
times I save all the innards and PHOTOS BY ALEXANDER WILBURN

I am a traditionalist and al- let it dry on a baking sheet, then

ways carve faces instead of more
intricate stenciled designs. You
can draw the face freehand on
the pumpkin with a Sharpie or
you can find a design online
you like, print it out, tape it to
the pumpkin (make a few cuts
around the edges so it will lay
flat) and use an awl (comes with
the pumpkin carving kit) to
mark the lines with dots.
Of course, you have to start
separate the seeds, salt them
and roast them to make pepitas.
Virtually for free!
Now you’re ready to start cut-
ting. Pick the tool with the thin-
nest blade and go slowly. Try to
angle the blade so the back of
the cut will be wider than the
front. This will give you a clean
line when illuminated.
I still like to light the pump-
kin with a candle instead of a
Don’t reach for any kitchen
knife — everything is easier with
a pharmacy-bought pumpkin
carving kit.
battery-operated light. I use
little votive candles about the
size of a half dollar. One will last
an evening and then burn out;
then I just replace it the next
evening.
Rule number three: If your
kids want to help, let them. This
should be a fun family project and
not a task.
Rule number four: If you don’t
throw your jack-o’-lantern away
before it starts collapsing, you’ll be
sorry.

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24 FALL IMPROVEMENTS, Autumn 2019

Fine Ciders Make

For A Fine Fall
By Tilly Strauss

I
n the fall, highways connect-
ing the city to the country
fill with leaf-peeping drivers
and the promise of harvest sam-
plings. Apples are ripe and a sur-
prising road trip along routes
22/44 reveals a farm to fork and
glass movement that has taken
shape with the collaboration
between the McEnroe Organic
Farm stand, one of the largest
organic farms in the Northeast,
and the Kings Highway Cider
Garden, one of the most award-
winning cideries on the East
Coast.
Set in the midst of the bu-
PHOTO COURTESY OF TYLER GRAHAM
colic countryside, the century
New York Brut is a crisp heritage cider made using local apples and no sugar.
old McEnroe family farm has
a comprehensive food stand
just south of Millerton. Now, in
addition to having everything
and beyond what you would
expect of an organic food and
farm business, they have taken
it a big step further with a craft
beer and local cider bar.
At the north edge of the
stand, a red and white striped
tent with picnic tables under
strings of lights, a fire pit, sev-
eral large grills and a bar that
sits about eight people creates
a festive atmosphere. Open on
weekends and on special occa-
sions, Tyler Graham and Wade

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McEnroe provide a menu of
delightful tastes that celebrate
the season and are good for the
body and the planet.
Wade McEnroe, one of the
five sons who grew up on the
farm, has been feeding others
his whole life. A culinary genius,
he now manages the kitchen
that started as an offshoot of
his mother’s energizing use of
abundant harvests. Chef Wade
only uses fresh ingredients
grown at the farm or those
sourced locally and certified
organic from outside purvey-
ors. He still serves his mother’s
meatloaf, but finds that his
customers who come in off the
road are willing to experiment.
On my last visit, I savored
a smash burger served with
curly fries and butter pickles
and my partner enjoyed the
Maine lobster salad on a but-
ter split-top roll with Mesclun
greens. Gluten free breads can
be requested.
Graham, co-author of “The
Happiness Diet: A Nutritional
Prescription for a Sharp Brain,
Balanced Mood, and Lean,
Energized Body,” has profound
concerns about nutrition and
the excessive sugars in our sys-
tem. For three years he has been
making dry ciders using local
apples and no added sugars.
Kings Highway Fine Ciders are
hard ciders; not at all sugary
or artificial. They are the East
Coast’s most award-winning
cidery.
We started with sips of a su-
per limited release cider called
Lil Scrumpy. It’s made from
wild foraged McEnroe apples
and pears and is a multiple
gold winner. Graham’s heritage
ciders, such as his New York
Brut, is crisp and quenching.
His modern ciders are infused
with hibiscus, peach and rasp-
FALL IMPROVEMENTS, Autumn 2019 25
“Tyler Graham and
Wade McEnroe
provide a menu of
delightful tastes that
celebrate the season
and are good for the
body and the planet.”
berry. I loved the Guavalicious,
and noted the other customers
repeat orders of Gingersnap.
All the ingredients are natu-
ral, and the drinks are gluten
free, leaving you feeling ener-
gized and awake. In addition,
the bar served a choice of 11
PHOTO COURTESY OF TYLER GRAHAM
craft beers, with two on tap. In 2017 Kings Highway Fine Cider topped competing East Coast cider makers
The name Kings Highway refers at the Great Lakes International Cider and Perry Competition.
to the Colonial trade routes
moving produce through the
region from farm to city. The
route brought harvest ingredi-
ents from different communi-
ties together and that spirit
enhances and influences the
flavors in Graham’s cider. Both
cidermaker and chef invite us
to explore different flavors and
try new things. McEnroe plans
FREE In-Home
on hosting a clambake, a gi- Consultation
ant chicken fry and a pig roast. Hunter Douglas,
Graham plans on inviting bands Lutron automation,
and serving s’mores about the Shutters, Wood Blinds,
fire pit this fall season. Drapery & MORE!
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26 FALL IMPROVEMENTS, Autumn 2019

KITCHENS © BATHS © TILES © CABINETS

NOW OPEN
CUSTOM KITCHEN AND BATH
DESIGN CENTER SHOWROOM
Open: Tuesday-Friday 9am-5pm
Saturday 9am-3pm
860-824-0209
14 CHURCH STREET, CANAAN, CT 06018
EMAIL: DANIELLE@BERKSHIREHILLSDESIGN.COM
 FALL IMPROVEMENTS, Autumn 2019 27

Salads More Fresh Wraps Hot Sandwiches

B.L.T.: Bacon lettuce, tomato and mayonnaise Served on either a roll or wedge
House Salad................................................................Small: $3.95, .... Large: $6.95
South of the Border Wrap: Grilled chicken, lettuce, pico de gallo salsa
Mixed Greens: Tomato & fresh mozzarella .....................................................$8.95
Chicken and Potato Wrap: Cajun chicken, mashed potatoes and feta cheese Roll Wedge
Ceasar Salad ...............................................................Small: $4.95, .... Large: $8.95
Chicken Caesar Wrap: Crispy romaine lettuce, caesar dressing and grilled Chicken or Eggplant Parmigiana ...................................$6.45................. $7.95
Fresh Mozzarella: Lettuce tomatoes, chicken
roasted peppers, and sun dried tomatoes.............................................................$8.95
Meatball or Sausage Parmigiana ....................................$6.45................. $7.95

Spinach Salad ............................................................Small: $6.45, .... Large: $8.95 Burgers Veal Parmigiana .....................................................................$7.45................. $8.45

Antipasto .....................................................................Small: $8.45, .. Large: $14.95 Sausage & Pepper Parmigiana .........................................$6.95................. $7.95
Regular: served with lettuce & tomato
Chef Salad ...................................................................Small: $6.45, .... Large: $8.95 Meatball & Peppers Parmigiana .....................................$6.95................. $7.95
Deluxe: Served with French fries, onion rings, lettuce & tomato
La Greca Salad: Romaine lettuce with tomatoes, Philly Cheesesteak.................................................................$7.95................. $8.95
cucumbers, red onions, green olives & feta cheest....Small: $6.45, .... Large: $8.95 1/4 lb. Reg. Deluxe 1/2 lb. Reg. Deluxe
Shrimp Parmigiana ..............................................................$6.95................. $7.95
Jose Favorite Salad: Red onions, tomatoes, Hamburger .................... $4.95 .......... $6.45 ..................... $6.95 ........... $8.45 Tuna Melt ..................................................................................$6.45................. $7.95
fresh mozzarella, baby greens, peppers, Cheeseburger ................. $5.45 .......... $6.95 ..................... $7.45 ........... $8.95
spinach & fresh basil ...............................................................................................$9.95 Bacon cheeseburger ....... $5.95 .......... $7.45 ..................... $7.95 ........... $9.45 Hot Open Turkey (served over white toast,
Pizza Burger .................. $5.95 .......... $7.95 ..................... $7.95 ........... $9.45 brown gravy, and french fries).............................................................................$8.95
Taco Salad: A bed of fresh lettuce tossed with
lemon Vinnaigrette topped with seasoned meat,
tomatoes, olives, onions, cherry peppers, Appetizers Burritos
tortilla chips, and cheddar cheese
(Served hot or mild) ......................................................Small: $7.45, .... Large: $9.95 Jalepeño Poppers or Fried Mozzarella Sticks ..................................$6.95 All burritos made with Mexican rice, beans, lettuce,
tomato, onions, cilantro & cheddar cheese
San Francisco Salad: Fresh mix of greens Fried Zucchini Sticks or Eggplant Rollatini ....................................$6.95
topped with crab meat, baby shrimp,
Served with corn chips and salsa
bacon and tomatoes ......................................................Small: $8.45, .. Large: $12.95 Garlic Bread .............................................................................................$2.95
.................................................................................................with cheese $3.95 Plain.........................................................................................................................$6.95
Grilled Chicken Salad: Mixed lettuce
topped with grilled chicken, Gorgonzola cheese, Chicken Fingers ......................................................................................$8.45 Grilled Chicken or Grilled Steak ................................................................$8.95
bacon and balsamic vinegar ...................................................................................$7.95 Pulled Chicken or Pulled Pork (ask for flavors) ..................................$8.95
Buffalo Wings (hot, mild, or BBQ) ....................................................$8.45
Shrimp Salad: Boiled shrimp, fresh mozzarella,
Shrimp Cocktail......................................................................................$9.95
tomatoes over a bed of lettuce servied with Gyros
Italian vinaigrette ...........................................................Small: $8.45, .. Large: $12.95 Fried Shrimp (served with cocktail or tartar sauce) ......................$7.95
Extras: Lamb or Grilled Chicken,
Fried Clams (served with cocktail or tartar sauce) ........................$7.95
served with fresh mixed salad or french fries ....................................... $7.95
Salad toppings: Fresh Mozzarella ..........................................................................$3.50
Fried Calamari (hot or mild sauce) ...................................................$8.45
Grilled Chicken .............................................................Small: $2.50, ....... Large: $5.00
Feta cheese or gorgonzola cheese ..........................................................................$1.50 Hot Antipasto: assortment of mozzarella and
Veggie or Turkey Burger
zucchini sticks, fried calamar, shrimp cocktail, Regular ................................................................................................................... $5.95
Sandwiches chicken fingers and eggplant rollatini served with sauce ....................... $16.95
Deluxe served with french fries or mixed salad ................................... $7.95
All sandwiches served below with lettuce & tomato Mexican Food & More
Hot Dogs
Roll: $6.45; Wedge: $7.45 Quesadillas ..........................................................................................................$6.95
1 meat & 1 cheese ..................................................................................... with chicken or steak $8.95 Chili cheese or sauerkraut w/mustard
extra cheese $.50; extra meat $1.00 Flour tortilla with melted cheese served with guacamole & sour cream

Nachos ...................................................................................................................$7.95 Boar’s Head 100% beef hot dog, 2 per order ......................................... $5.95
Fresh Wraps Corn tortillas with ground beef, beans, and melted cheddar-jack on top Deluxe served with french fries................................................................... $7.95
On your choice of flavored wrap ................................................. $7.95 Nachos Deluxe ...................................................................................................$9.95
Served with guacamole and sour cream

Chef Salad Wrap: Fresh slices of ham, salami, turkey, american cheese, swiss Enchiladas (chicken or steak) .....................................................................$7.95

845-373-8173
cheese & dressing of your choice Stuffed soft tortilla with cheddar-jack topped with lettuce and tomato, servied with
green sauce and sour cream on the side
Cajun Steak Wrap: Cajun style steak strips, lettuce, tomato and american
Tacos (2 per order) ...........................................................................................$7.95

845-373-8281
cheese
Chicken, ground beef, or steak. Soft corn tortilla with tomatoes, red onions &
Chicken Cutlet Wrap: Tender strips of chicken, American cheese, lettuce, cilantro on top. Served with salsa verde
tomato and mayonnaise
Fried Fisherman’s Platter ........................................................................... $12.95
California Delight Wrap: Freshly sliced turkey breast, sauteed peppers & Fried calamari, clams & shrimp served with tartar or cocktail sauce
onions, topped with melted mozzarella

Cajun Chicken Wrap: Cajun style chicken, lettuce, tomato, and a touch of hot
Chili Bowl ............................................................................................... small $6.95
....................................................................................................................... large $8.95
5329 Route 44
Amenia, NY 12501
sauce Topped with diced onions & cheddar-jack served with tortilla chips
Philly Cheese Wrap: Marinated steak strips, sauteed onions topped with Guacamole ...........................................................................................................$8.95
melted cheddar cheese Served with tortilla chips
Turkey Club: Turkey, bacon, lettuce, tomatoes and mayonnaise
28 FALL IMPROVEMENTS, Autumn 2019

S H A R O N L AW N
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