Since opening in 1975, Haight-Brown Vineyard has churned out 2,000 cases of grape-based libations each year from its nearly 10-acre vineyard and welcomed visitors into its rustic, cottage-like wine house. Emphasizing vinifera and French hybrid grapes, the state’s first-established winery creates a selection of wines that include the Big Red, a bold syrah; the Morning Harvest, a rich malbec; and Honey Nut Apple, a traditional apple wine that incorporates local honey and cinnamon. Vintners share their time-tested expertise during regular classes that teach aspiring oenophiles about a variety of vintages and techniques for cheese and chocolate pairing. Amid the tasting room’s wood accents and crackling stone fireplace, customers sample vintages and attempt to describe taste sensations with adjectives such as “silky” or “very different from milk.”
Behind the exhibits at KidsPlay Children's Museum is a simple philosophy: children learn best through hands-on activities. There’s plenty of that at KidsPlay, from enclosing yourself in a giant bubble to designing glowing, 3-D shapes on a magnetic light table. Children can grace the museum’s stage in costumes and with props, imagine doing donuts in a racecar, or dash to pretend fires in a fire truck. Those are stored in the museum’s firehouse, part of a small-town play area complete with a grocery.
Energy Fitness's certified personal trainers help clients capture elusive muscles by leading exercisers over savannahs of workout machines and weight equipment in a 15,000-square-foot facility. A personal training session gets clients off on the right foot by helping them design a fitness regimen tailored to their goals. Trainers have four lines of weight machines at their disposal with which they can personalize workouts for exercisers of all ages and fitness levels. The center's 45 cardio workout machines occupy both limbs and eyes, as personal televisions attached to each machine broadcast news stories about local squirrels who made good. In the weight room, dumbbells clamor to be hoisted.
Within the stately Litchfield Inn, Bantam Bistro's executive chef Jonathan Gyles lends Italian flair to gourmet American dishes crafted from local and organic ingredients, such as mushrooms from Mountaintop Mushrooms and cheese from Cato Corner Farm. The expansive menu includes dazzling charcuterie platters, fillets of Atlantic salmon and tails of Maine lobster, and pastas such as bucatini and agnolotti. Barkeeps pour sips of more than 118 wines and muddle peaches into Bantam's signature take on the classic old fashioned, whose amber tones glow in the flickering light of tabletop candles in leaf-etched votives. The dining room’s brick-lined fireplace gives chefs a cozy place to store canapés shaped like Christmas stockings, and sparkling chandeliers twinkle above Sunday brunch dishes nestled inside pristine silver chafing dishes.
Litchfield's Chabad Community Center celebrates Passover by bringing together families and the community for a night of food and activities. The interactive Seder experience mixes storytelling and humor in with ritual. Listen for readings from the Haggadah, watch some a capella singing, or feel free to join in group discussions that help tie the festival's historic importance to the modern day. The five-course main dinner will be catered by Kosher Cuisine, and it includes dishes such as handmade organic matzah, gefilte fish, and roasted chicken.