Vazzy’s was a great success from the very beginning.  John believes that people gravitate to his establishments not only because of the food, but also because it’s a great place for families and friends to gather.  It’s not unusual to see a Little League or junior hockey team taking-up a number of tables. – Big guy and gal teams, too.

It was always in the cards to grow the business; but not only did the restaurant grow, it became an identifiable brand.  Bridgeport, Fairfield, Monroe and now Shelton have a Vazzy’s within their town lines.  And Shelton is the largest restaurant venture to date.

John will tell anyone who asks him his ‘secret’ for success.  “Hard work and a lot of community involvement created this brand,” he said matter-of-factly.  “You have to be involved in the community; and  wherever there is a Vazzy’s, I’m here to help their cause.”  His generosity has been shared with the Rotary, Special Olympics, Swim-Across-the-Sound and a variety of food and toy drives.  “You have to be involved.”

The dining room in Vazzy’s of Shelton is big – very big.  However, when you fill a big room with people, it suddenly becomes intimate.  And it was filled the evening I visited.  Decorated with an Italian contemporary flair, tables are placed before a long banquette on two walls – and more tables are arranged in the center of the room.

The extensive menu was created by John Vazzano and executive chef Erik J. Burr.  It offers a selection of salads, pasta dishes, and signature entrees unique to the area.

Chef Erik, a graduate of the Culinary Institute of America, spent most of his 23 year career cooking in country clubs.  The Ridgefield native got his start at the Redding Country Club – at the bottom – washing dishes.  He steadily worked his way up,   After he graduated from high school, he began working full time and the management noticed his passion for the work.  This Redding club sent him to the famed culinary school where he learned not only the finer points of cooking, but also the importance of the presentation.

Chef Erik’s specialty is Italian cuisine, and with a menu offering 27 different pasta dishes (which can be ordered family style), in addition to 20 entrees – some unique and others old favorites, there is definitely something to satisfy everyone’s palate.

On this evening, I began with an Arugula Salad.  This is one salad that should be on more restaurant menus.  It’s probably not on more menus because if the chef doesn’t get the right combination of dried cranberries, roasted walnuts and gorgonzola cheese mixed with the arugula leaves; or too much of the lemon-thyme vinaigrette, this colorful salad could be dreadful.  But that was not the case at Vazzy’s.  It was perfect. It was such a superb cacophony of flavors (and a very generous serving) that I had to force myself to stop and save room for my main course.

My entree was more difficult to select considering the number of tempting choices, such as Veal Saltimbocca, Pesce Salmon or Maiale-Stuffed Pork Chop.  I will have to save those ‘tastes of the cucina’ for other evenings because on this night I selected Pan-seared Sirloin Tips.  The presentation of this dish is a sight to admire.  Sirloin tips cooked to a perfect medium rare were joined on the plate by lobster meat.  This exquisite offering should not be confused with ‘surf ‘n turf.  By no means.  The tipsBe and lobster are served over a wonderful sweet green pea and mushroom risotto, accented (not soaked) with a cognac cream sauce.

The sirloin was full of flavor and the lobster, moist and very fresh.  The risotto had an enticing flavor, and in combination with the sirloin and lobster, blended like a choir in unison. – My complements to Chef Erik.

I must admit that I was a bit disappointed by the desert offerings.  Unlike the rest of the menu, there was little imagination put into it. –  But then again, after finishing this wonderful dinner, little room was left for dessert.

Vazzy’s of Shelton is a much welcomed addition to the restaurant scene.  The ambiance is relaxed, the staff very attentive and personable, and the food excellent.  And now that the weather has warmed, guests are invited to enjoy a glass of wine or a cocktail on the patio – or even lunch or dinner.  But no matter if you dine indoors or out, the experience will bring you back again and again.

Vazzy’s of Shelton,     Bridgeport Avenue, Shelton  Phone #. Party Room available for all occasions. Catering..

Bell Rating: 3 ½ bells

Pam Seared Sirloin Tips

10 ounce New York Sirloin

!/@ cup Rosotto, cooked

¼ cup sweet grean peas

¼ cup sliced mushroom

¼ cup lobster meat

1 cup heavy cream

1 Tbs. chopped garlic

½ cup cognac

Pinch of fresh basil

Broil or grill sirloin to taste and when cooked, slice length-wise

Steam mushroom and sweet green peas and to risotto

Add cognac to heavy cream and whisk

On a plate, arrange steak tips and lobster over the risotto and drizzle with cognac cream sauce.

Garnish with a fresh basil leaf

Located in Easton, Pennsylvania, approximately two and a half hours from Trumbull, Connecticut, the Crayola facility is a hands-on discovery center designed to jump start the imagination. Whether you want to turn an overcast day into a vibrant colorful day, or turn blue skies pink, a day trip to the Crayola Factory ® will brighten your life in the most unexpected way.

This is where there are no limits on creativity and imagination. Color, draw, paint and create with the newest Crayola products. Explore dozens of interactive projects and activities and learn things about crayons you never knew before. This is not a real manufacturing plant, but one can learn about the history of the Crayola brand and see how Crayola Crayons and Markers are made.  It is a visitor center that allows the child within each of us to unleash its creative spirit.

So how did it all start? Who dreamed in vivid colors and transformed those colors into reality?  Meet Jospeh Binney, who founded the Peekskill Chemical Works in upstate New York for producing charcoal and lamp black. The year was 1864. Some 20 years later Joseph set up headquarters in New York City, joined by son Edwin and nephew C. Harold Smith. The younger entrepreneurs formed a partnership and called t heir company Binney & Smith.  The first products they produced included red oxide pigment used in barn paint and carbon black used for car tires. Binney and Smith took an active role in the development and production of carbon black from natural gas, after deposits were found throughout Pennsylvania.

In the year 1900, the company started producing slate school pencils in its newly opened Easton, Pennsylvania mill. It paid attention to the needs of teachers and responded by introducing the first dustless school chalk two years later. It was such a success that it won a gold medal at the St. Louis World Exposition. Recognizing a need for safe and affordable wax crayons, the company produced the first box of its signature eight Crayola crayons. The box contained red, orange, yellow, green, blue, violet, brown, and black sticks.  It sold for a nickel.  The Crayola name, coined by Edwin Binney’s wife Alice, comes from “craie,” the French word for chalk, and “ola,” from “oleaginous.”

In 1958 the 64-color assortment of Crayola crayons – with a built-in sharpener- made its debut and shortly thereafter the company became publicly held. In 1993, Binney & Smith celebrated the Crayola brand’s 90^th birthday with the biggest crayon box ever. It holds 96 crayons. In 2001, the results of an on-line poll regarding favorite colors were revealed. Some 25,000 votes were cast and determined that America’s favorite color is blue.

Some of the types of exhibits and activities one can experience at the Crayola Factory include:

• Seeing the world’s largest crayon
• Watch how your very own 4-count souvenir is molded, labeled, and packed right before your eyes
• Visit “Inside Out” where kids are actually encouraged to color on the walls. This is a curved glass wall that can be colored on from either side. The results are quite colorful when someone’s yellow cat intersects with someone else’s blue dog.
• Explore textures, materials and crayon techniques while seated at the world’s largest crayon caddy. At this revolving exploration and coloring station, young artists can create their own unique abstract artwork using more than 100 different Crayola crayon colors and dozens of different art techniques.
• Grab hold of some chalk and draw the walk – the sidewalk that is. This colorful exhibit even offers a bench for parents to take a break while their children create colorful works of art or opt for Hopscotch.
• Sculpt using Crayola’s modeling products

Educators and groups travel to the Crayola facility and children’s parties and rentals are available. Many imaginative programs and workshops are held here and there’s a very colorful gift shop. There’s so much to see and do here that you’ll want to arrive early. Doors open at 9:30 a.m., which happens to be the best time to visit. The place gets really crowded between 11 a.m. and 2 p.m. Plan on spending between two or three hours.

Admission is as follows:

Adults and Children (ages 3 – 64): $9.75

Seniors (ages 65+): $9.25

Military Discount: $8.75

Infants (2 and younger): Free Admission

Admission price does not include the 5% City of Easton admissions tax

Prices subject to change without notice. Discounts are available for groups of 15 or more paying people with an advance reservation. Reservations are based on availability.

What color should your house be?  There are more things to consider when choosing a house color than one might think.  How much do you love the existing color?  If you feel your house looks stunning in the color it is already painted, why not use the same color on the house and make changes to the trim and front door?  With new coordinating colors for the trim and front door, people will notice a change even though the house color remains the same.

If you’re ready for a new color, consider the style of your house and how you want to present it.  If your house is small and you would like it to appear larger, choose a light color for the house with coordinating trim in the same color family one or two shades darker than the main color.  If your house has some interesting architectural details, these can be accented with darker coordinating colors.  Be careful, however, not to use too many colors.  Keep the contrast to a minimum to highlight detail rather than overwhelm it.  When detailing a traditional-style house (in contrast to a Victorian), using coordinating colors in the same color family will be the most flattering.  If the appearance of size is not a consideration and you like dark colors, be aware that dark colors do make your house appear somewhat smaller.

Check out the other houses in your neighborhood.  Are the colors subtle, bold, or a mixture?  Is the area wooded, with the houses mostly in earth tones of tans, browns and greens?  Or are you in a more open neighborhood or on a main road with a nice variety of classic colors (white, grey, barn red, yellow), as well as a nice variety of house styles (which would dictate more of a variety in color schemes)?  It is always best to choose a color that does not contrast too greatly with the surrounding houses.  Beautiful complementary houses make beautiful neighborhoods.  One worthy note to those who belong to a homeowner’s association or live in an historical area:  there may be color restrictions, so be sure to check this out before any purchase of paint of siding is made.

If you simply cannot decide on a color scheme, browse through some home improvement and decorating magazines.  You’ll get a nice idea of color combinations with coordinating trims, shutters and doors (which can present problems of their own for some people).  You’ll also get great ideas for coordinated color schemes from local paint and home improvement stores, which are well stocked with complementary color pallets.

Very often, your summer landscape can play a major role in your color decision.  If you enjoy flowers of a certain color in your front landscape, it would make sense to choose a house color that does not clash with the color of the flowers.  For example, pink, lavender and violet flowers look stunning with a grey house in the background.  Yellow and orange flowers make a striking statement in front of a beige or tan house.  If your landscape is predominantly evergreen, even in the summer, colors in earth tones will complement the evergreens beautifully.

Trim color should provide a subtle to moderate contrast to the house color.  Too much of a contrast will make a traditional-style house seem smaller.  However, if used on a Victorian or non-traditional style home, attention will be drawn to the details through greater contrast.

Shutter color should complement the color of the house.  If the shutter color is too similar to the house color, the shutters can all but disappear.  Dark shutters on a light background or light shutters on a dark background can provide the perfect accent to the home if the colors complement rather than contrast each other.

The front door is a strong focal point.  It can be painted the same color as the shutters, the trim, or any other color that complements the main house color.  If the door has detailing, the detailing can be painted a different color.  For example, the door can be painted the color of the shutters, with the detailing painted the color of the trim.

Whatever color scheme you eventually decide upon, you’ll delight in having a newly-painted or sided house…even if it’s the same color as before.

©2010, KH Adams, Trumbull, CT

Marigolds are classically one of the most unappreciated flowers of the summer season.  Many people find them boring and only marginally attractive.  However, those of us who love them – especially the dwarf marigold varieties that grow to only about 12” in height – appreciate them as some of the most beautiful, as well as tolerant and hardy, annuals to grace a summer garden.

When people think of marigolds, they usually think of small yellow flowers.  However, marigolds bloom in several color variations:  classic yellow, yellow/orange, light orange, deep golden, russet, and red/yellow.  Occasionally you can even find them in cream and white.  Dual-color marigolds grow in different bi-color patterns, expanding the variety even further.  Some are equally divided in color, giving a top/bottom layering impression; some are simply tipped at the edges of the flower petals with either the dark or the light color.  There are also those that seem to be dominated by either the dark or the light color and lightly flecked with the second color throughout the body of the flower.

The flower heads of different marigold varieties are also of interest.  Some of the flowers are quite delicate with only one or two rows of petals.  Others look like bon-bons, with rounded (almost bushy) flower heads.  Some of these bon-bon varieties can grow quite large and lovely.

In order for your marigolds to flower throughout the summer season, be sure to pinch off the dead flowers at the bud.  Marigolds require full sun and grow best in rich, well-drained soil, but are tolerant of most soils.  It is fairly well known that insects do not like marigolds, and they are often used around vegetable plants to help deter and repel them.  However, slugs and snails do enjoy marigolds and can decimate the plants overnight – so if you see them, get rid of them.

Even though there are some who find marigolds boring and only marginally attractive, there are those of us who love them and appreciate them as some of the most beautiful, as well as tolerant and hardy, annuals to grace our summer gardens.  Their positive qualities and relatively few problems, compared to other annuals, are priceless to the avid (or not so avid) gardener.  Fast and easy to grow, they will grace your garden throughout the summer and add a lovely touch of color to your cut-flower arrangements.  And don’t forget the butterflies.  There are few things more peaceful on a pleasant summer afternoon than watching the soft fluttering of butterflies around the marigolds in your garden.

©2010, KH Adams, Trumbull, CT

Iced Chocolate Mint Smoothie

4 ounces milk chocolate

2 cans evaporated milk

1 cup hot water

½ cup sugar

½ teaspoon vanilla extract

Sprigs of fresh mint

2 cups crushed ice

Fresh whipped cream

In Blender:

Crumble chocolate; add sugar, vanilla and hot water.  Blend until mixture looks smooth (about a minute).  Add evaporated milk, fresh mint and crushed ice.  Blend again for at lease a minute.  Serve in tall glasses with a dollop of fresh whipped cream.

Cool Brandy Punch

4 cups milk

¾ cup light cream

1 cup brandy

Crushed ice

Nutmeg

In Blender:

Blend milk, brandy and light cream for about two minutes.  Put crushed ice into large brandy snifters and pour punch over the crushed ice.  Sprinkle with nutmeg.

Easiest Sherbet Punch

½ gallon orange, lime or raspberry sherbet
2 liters of ginger ale
1 quart pineapple juice

Simply pour the ginger ale and pineapple juice into a punch bowl and add scoops of your favorite sherbet (one or multiple flavors).  Add ice and stir gently.

©2010, KH ADAMS, Trumbull, CT

Aviation history was on display at Sikorsky Memorial Airport over the Memorial Day weekend in celebration of the anniversary of the Vought F4U Corsair. Corsairs Over Connecticut: Wings & Wheels was presented by Three Wings Flight Service of Stratford to benefit the Discovery Museum.

Five of the bent-wing warbirds flew back to the nest of their birth.  Back to the airfield where the Corsair prototype made its maiden flight 70 years earlier – to the day – on May 29, 1940.

Built by Connecticut’s own Chase Vought Aircraft Corporation, these fighters were soon tested in the Pacific Theater of World War II.  The uniquely designed wing, large propeller and improved engine gave the F4U the ability to fly 400 mph, and became the first Allied aircraft to successfully fight-off the Japanese Zero’s.

The Corsair earned the reputation as being the ‘finest American fighter-plane in World War II.  It continued to serve the U.S. military throughout the conflict in Korea, ‘accounting for 80 pre cent of all ground attack missions flown by Marine and Navy units combined.’  After Korea, it was enlisted by the French against the Viet Minh during the early and mid-1950’s.  Production of the Corsair stopped in 1953.

Only 25 Corsairs are deemed airworthy today, and five took fight over Sikorsky Field..  The planes ‘screamed’ over the airfield, as they had during their prime, leaving little doubt as to the meaning of the nickname they were given by the Japanese, ‘Whistling Death.’  As the Corsairs reached speeds of 400 mph, the air ‘whistled’ a shrieking tune over its bent wings, which usually meant the demise of anyone in their path.

Four of the five Corsairs flew in formation – a very rare site   And in honor of all veterans – and the heros who were lost in battle – a Missing Man Formation was flown in salute of their service to the Country

In 2005, the Vought-Sikorsky F4U Corsair was designated by the state of Connecticut to be its ‘State Aircraft.’

Rather than go back to his Westport home and do nothing, he decided to create his own project – the Connecticut Bike Project.  And then a second, Harvest Now.

One might wonder what the connection is between bikes and food.  But as Mr. Sumberg explained, Harvest Now is a direct result of the Connecticut Bike Project.

“I got the idea to give away good bicycles to needy adults and kids when I was at the Westport dump,” he said. “ I couldn’t believe the number of good quality bikes that people were throwing out”.

He started to collect them, but soon ran out of space at his home.  He wrote to Bishop William Laurie of the Diocese of Bridgeport, asking for his assistance in finding people who would benefit from the Bike Project.  He also asked him if there was someplace in the diocese where he could store the bicycles.

The bishop had him contact Rev. Seraphin, director of the St. Charles Urban Center, located on the east side of Bridgeport.  It was a perfect fit.  In a very short time, 1100 bikes were distributed to children and adults (including parolees), who needed a bike as a basic means of transportation..

Harvest Now founder, Brooks Sumberg.

While at St. Charles one day, Mr. Sumberg realized that the center also doubled as a food pantry.  “I noticed that the door was closed and there was no food on the shelves.”

Rev. Seraphin explained to him that when the economy got bad, people stopped contributing food to the pantry.

Mr. Sumberg pondered this predicament and realized that not only was there no food in the pantry; but when there was, most of it was canned not fresh, and high in fat and salt – leading contributors to obesity and diabetes. He thought that the best way to bring healthy, nutritious food to the hungry was by growing fresh produce.  Now, he only needed to find some land to grow gardens.

He founded Harvest Now in September, 2009, and proceeded to send out 140 letters to churches, temples and universities in Fairfield County explaining the goals of the project (which operates as a non-denominational not-for-profit under the umbrella of Catholic Charities) and requesting a plot of land (and some volunteer) to grow the fruits and vegetables.

Their outreach project underway, ehe members of the Confirmation class of Christ Episcopal Church Tashua, prepare the soil for planting.

Eleven replied affirmatively.  Using his finger, hecounted them off. “In Fairfield County, we have 2 from Greenwich, 5 from Fairfield, and 1 from the towns of Trumbull, Newtown and Norwalk.  We also have 1 garden being planted in Hamden.”

Mr. Sumberg considers this a “pilot project”– a work in progress.  One idea he implemented, so as to not duplicate plants being grown, was to decide what will be grown in the  gardens, himself.  “Each garden must grow the 4 vegetables that I assign them.  If they have room for more, then they can decide what vegetable they want to add.” In this way, overlapping is avoided and a variety of good, nutritious vegetables is the end  result..The produce grown will be brought to the Connecticut Food Bank for distribution to food pantries and soup kitchens in the area.

Most of the gardens are planted and cared for by adult volunteers.  One exception, Christ Episcopal Church Tashua in Trumbull. has delegated this responsibility to this year’s Confirmation class as their ‘outreach project.’  Under the watchful eyes of their instructors, Sam and Donna Sutter, the small class tilled the soil, added organic nutrients, dug the holes, planted the vegetables and mulched.

Rev. Judith Greene blesses the new garden.

The Church didn’t have enough land for a garden plot, so Rev. Judith Greene, Pastor, turned to the Trumbull Nature & Arts Center and the town of Trumbull for assistance.  “The town and the Nature Center have been great,” said and enthusiastic Rev. Greene, as she planted a young tomato plant.  “By allowing us to use a garden plot at the Nature Center, it demonstrates the collaboration between the town, the Nature Center and the Church.  It truly brings home the feeling of a community church.”

The plants selected by Mr. Sumberg for the Trumbull garden are cucumbers, tomatoes, eggplants and  sweet potatoes.  And because there is room,  green beans were added to the garden mix by the group.

“Brooks Sumberg has a vision,” Rev. Greene reflected.  “He wants to help the disadvantaged by giving them fresh, nutritious vegetables – something not many of them can afford.”

Holes are dug and the vegetable plants are planted.

After blessing the newly-planted garden, Rev. Greene’s gaze scanned the plants.  “Hunger is not a Christian virtue,” she said.  “But giving the gift of nourishment is. The bounty of the earth should be given to all God’s people.”

And if Brooks Sumberg has anything to say about it, all the people will be fed.

.

The Barnaby's, Ron, Brian and Leon, stand in front of a house their company sided, replaced windows, installed a new roof and built a deck.

For a home-improvement company to have lasted in this competitive market for 63 years, it must be doing something right.   Leon Barnaby, Jr., the founder’s namesake and Leon Barnaby & Sons president since the passing of Leon, Sr. in 2001, believes it’s because of “the quality of our work and the strong relationship we develop with our customers.  We think of our customers as extended family.”

This recipe for the company’s success was ingrained in sons Leon, Jr. and Ron by their father who, with three employees, opened for business in 1947 as a roofing company. One of the first houses Leon, Sr’s new company installed, had it replaced three times by Barnaby & Son over a period of six decades.

A member of the Barnaby & Sons crew, installs siding on a house in Fairfield.

“That’s customer loyalty,” Leon, Jr. remarked, smiling.  “And because the records for all of our jobs are so detailed and complete, I knew everything there was to know about it – right down to the number of nails used.”

Leon is very proud of the repeat business and the referral customers have made to their friends and family.  In fact, the Better Business Bureau has not only given Barnaby & Sons an A+ rating; but they have also given referrals to the company. Barnaby & Sons has also been recognized as one of the top100 siding contractors in the United States (number 14).

Over the years, the business has expanded to include all facets of home improvement including windows, doors, siding, porticos and porch enclosures and custom awnings.  Of course, roofing is still a big part of the business, as are gutters and downspout products.  In 2007, Barnaby & Sons acquired Dan Roper Company

One person who has seen all of the changes is Bill Kahlvacker, who has been with the company since it opened its door in 1947.  Bill started as a roof installer and was promoted to his current position of supervisor in 1959. Now in his 70’s, he shortened his work week to three days.

Steve Niestemski, a member of the Barnaby team for 25 years, fabricates a custom awning in the company's shop.

“There’s been a lot of change in the industy, but one thing that hasn’t is the company,” he said, looking up from a work order.  “It’s still about the quality of the job and customer service.”

Al Pinto joined the company in 1962 as a salesman, and continues working today as sales manager.  “This company’s reputation is second to none,” he stated emphatically.  “I personally believe that’s the reason why this company’s never been stronger. – I sell this company because I believe in this company.”

Office manager Judy Cyr agrees.  “We’re a very cohesive group at Barnaby & Sons.  We all enjoy what we do and we get the job done.”  Having started at the company in 2006, Judy is the newest member of the office team.  She, too, echoed the anthem of the others, “Putting the customer’s concerns first is the company’s top priority.”

The Barnaby’s are aware of the company’s traditional values – passed from father to sons.  Leon and Ron started working with their father when on school vacations; and Leon’s son Brian is also following in his dad’s footsteps.  When high school breaks for summer, Brian will be on one of the job sites, learning hands-on, what Barnaby & Sons is all about.  After college, he plans to join his father and uncle full-time.

So long as the line of Barnaby’s continues, so will the company.  That recipe for success that was handed down to the sons, will be passed to a new generation – one that will learn the value of the customer and experience the rewards that all-around quality brings to the company’s standing in the community.

The Barnaby's, Ron, Brian and Leon, stand in front of a house their company sided, replaced windows, installed a new roof and built a deck.