Most Recent Articles
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Travel
A Parisian Escape
Chic Views, Fine Dining, and the Ultimate Girls’ Weekend at Hotel Plaza Athénée Article by Laura Sabia There’s something undeniably magical about Paris. The way the light hits the Seine, the smell of fresh baguettes wafting through the air, the cobblestone streets leading to spontaneous adventure. But what made our recent trip truly unforgettable was checking into the iconic Hotel Plaza Athénée for the ultimate girls’ getaway. Tucked along the glamorous Avenue Montaigne—the epicenter of...
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Local Services
Local Experiences
The best places and things to do in our area. Article by Megan Schinella Everything is fine when there is sunshine! The Summer season is upon us, so grab your crew and tackle our bucket list recommendations to check off before one of our favorite seasons comes to an end! Clarke Outdoors - Canoe, Kayak, and Raft the Housatonic River. Shuttle to and from the River is provided. West Cornwall, CT. PEZ Visitor Center - Features history, trivia & memorabilia related to the classic candy &...
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Local Services
What's Cooking With Mike
Chef Mike Pietrafeso of Roost and Bluebird is leading a culinary revolution with fresh, delicious and scratch-made food Article by Kellie Kerwin | Photography by Krista Pietrafeso What inspired you to pursue a career in cooking? I have my Nonnie to thank for my love of cooking. I started cooking with her in her kitchen when I was 12. She taught me how to make her homemade pasta, her gravy and meatballs and all of the dishes we would enjoy as a family every Sunday at my grandparents’ house...
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Health + Wellness
Summer Salmon Skewers
Mediterranean Style Salmon Skewers With Summer Veggies and Herbs Article and Photography by Alyssa Lavy, MS, RD, CDN Ingredients (yields 4 salmon skewers) 16 oz salmon, raw 2 medium zucchini ( about 16 oz) 2 medium yellow squash (about 16 oz) ½ medium sweet onion 2 bell peppers For the veggies: ¼ C avocado oil ¼ tsp salt ¼ tsp ground black pepper ¾ tsp onion powder ¾ tsp garlic powder 1 Tbsp oregano 1 Tbsp parsley (can use fresh or dried) ½ Tbsp dill (can use fresh or...
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Laura Sabia
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