While many brothers grow up as rivals, Paul and John Nunes instead became partners. With a love of wines and wide-open spaces, the two siblings decided to establish a winery rather than surrender 60 acres of family farmland to real estate developers. Today, their labor of love, Newport Vineyards, extracts an impressive roster of reds and whites from the trellises that crisscross the farm, spilling emerald floods of vines. The vineyard team nurtures the grape-heavy plants and keeps them from being recruited by gangs of raisins. The fruit eventually becomes wines such as the In The Buff chardonnay, which is fermented in stainless steel tanks to draw out a bouquet of aromas. The Gemini, one of John Nunes's favorite bottles, is a smooth blend of merlot and cabernet.
Most of the wines spend stints in French-oak barrels, which John points out as he leads tour groups across the grounds. At the rough-hewn wooden tables in the tasting room, glasses click together as the vineyard's staff shares anecdotes about each bottle's origins, aromas, and ideal food pairing. Newport Vineyards also carries a variety of holiday gifts, such as wine, wine accessories, and custom labels.
A crack rings out from the jousting arena as armored knights clash in the pursuit of honor, while sword-swallowers thrill crowds with their death-defying art, jesters spin windy jokes, and townspeople in 15th-century garb roam the grounds tearing into turkey legs with their teeth. The Connecticut Renaissance Faire hosts these medieval-theme blowouts every year, including the Robin Hood Spring Festival and King Arthur’s Fall Harvest Faire. Under the themed umbrella of each gathering, actors caper about a constructed medieval village, engaging in Old English–flavored conversation and clapping games with fair-goers. In a tented marketplace, vendors sell beaded crafts, art, and tyrannical-king repellent alongside stands serving mead, beer, and other satisfying sundries. Although the shows and events vary at each fair, past spectacles have included archery displays, pub sing-alongs, and costume parades.
Soft breezes skip off the shores of Amos Lake, rustling through trees and across the grassy acreage that surrounds Dalice Elizabeth Winery, where second-, third-, and fourth-generation Italian Americans share the secrets of their polished craft. Having dispersed its all-natural specialty foods and wines internationally, the winery's founding family continually impresses the palates of casual indulgers and contest judges alike, churning out grape-to-bottle chardonnays, merlots, and sauvignons that cannot be found on the shelves of local stores. In addition to tastings, the winery hosts winemaking and cooking classes, during which glasses clink between aspiring chefs and vintners as they learn to entertain houseguests or polite burglars with style and ease.
BurgerFi's founder envisioned a timeless, casual American eatery, evoking the feel of a 1950s diner while adhering to the best modern food preparation practices. BurgerFi's unique menu and furnishings emerged from that equation. Cooks form each burger patty from all-natural, free-range beef, raised without chemicals or hormones. They also grill up similarly conscientious specialties, such as their Kobe beef hot dogs or the brisket burger, featuring 28-day dry-aged ground brisket beneath a combination of swiss and blue cheeses. They serve these creations alongside craft beers and wines.
The decor owes just as much to the owner's penchant for sustainable practices as the food. At each location, dining rooms features chairs made from recycled Coke bottles, recycled wood tables, and large fans that move plenty of air while consuming less electricity, putting less efficient fans out of a job.
Brewing wine or beer at home can seem daunting, similar to growing your own food or bathing your own toddler. But for nearly 40 years, the hoochmasters at Brew and Wine Hobby have been making that dream a reality. Besides supplying everything a casual enthusiast needs to get started fermenting, beer and wine enthusiasts lead educational classes that cover chemistry, ingredients, brewing techniques, and how they all affect the final product.
Sav-Mor is a family owned supermarket which first opened its doors in 1947. At that time, our nation was recovering from World War II and consumers knew the value of a dollar. Today’s economic challenges leave many families looking for ways to get the most for their money. At Sav-Mor, we have found what was good then is sti