Saybrook Point Inn Donates $25,000 to The Preserve

The terrace at the Saybrook Point Inn.

The terrace at the Saybrook Point Inn.

The Saybrook Point Inn & Spa, through the Louis F. and Mary A. Tagliatela Family Foundation, has donated $25,000 to “The Preserve,” a swath of 1,000 acres of coastal forest along the towns of Old Saybrook, Essex and Westbrook, Connecticut.  As the largest unprotected coastal forest between New York and Boston, this land is rich in natural resources, wildlife and habitat that not only offers residents with outdoor recreational opportunities, but also provides an important coastal buffer against storm waters during natural disasters.

Residents of Connecticut treasure this 1,000-acre coastal forest as a place to connect with nature close to home. Known locally as The Preserve, the woodland plays an important role in maintaining water quality in Trout Brook and the Oyster and Mud rivers, which feed into the Connecticut River and Long Island Sound.  The partnership to preserve and protect this natural ecosystem in Connecticut consists of the State of Connecticut, neighboring towns (Old Saybrook, Essex and Westbrook), and The Trust for Public Land.

“On behalf of my family, we are proud to be able to preserve and protect one of Connecticut’s most sacred ecosystems for generations to come,” said Stephen Tagliatela, Innkeeper/Managing Partner, Saybrook Point Inn & Spa.  “It’s always been a founding principle of our family to care and maintain the environment we live in.  It’s through our efforts, in cooperation with the Trust for Public Land, Town of Old Saybrook, and Essex Land Trust, that we will conserve this important coastal forest to forever as a natural asset for our region and our state.”

On Tuesday, July 8, voters in Old Saybrook overwhelmingly approved the purchase of “The Preserve,” which will now be protected in perpetuity as open space for Connecticut residents for generations to come. As the largest unprotected coastal forest between New York City and Boston, this 1,000-acre ecosystem will be permanently protected from future development. It will connect to 500 acres of existing town parkland providing expanded opportunities for hiking and viewing a variety of birds and other wildlife.

“We are very grateful that the Tagliatela family has made this very generous gift to support the Campaign to Protect the 1,000 Acre Forest,” said Kate Brown, Project Manager for The Trust for Public Land.  “This is a wonderful boost that will help us move closer to the fundraising goal and permanent protection of the land.”

The Louis F. and Mary A. Tagliatela Foundation was established in 1997 by North Haven business leader Louis F. Tagliatela. Over the years, the Foundation has donated more than $9 million to support local non-profit organizations including hospitals, schools and churches. In addition, the organization helped establish the Tagliatela School of Engineering at the University of New Haven and the Tagliatela School of Business at Albertus Magnus College.

The Preserve is a 1,000-acre coastal forest located in Old Saybrook, Essex, and Westbrook, Connecticut.  It is the largest unprotected coastal forest remaining between New York City and Boston.  The dense canopy of forest and the Pequot Swamp Pond act as a refueling stop for many migratory birds, and the many freshwater seeps on the property are home to amphibian species such as the northern dusky salamander, spotted turtles, and box turtles.  Bobcats and fisher cats have also been spotted on the property.  The land includes 38 vernal pools, 114 acres of wetlands, headwaters of the Oyster River, and tributaries of the Mud and Trout Brook Rivers.  These rivers eventually flow into Long Island Sound.

The property has a 15-year history of development proposals, foreclosure, and lawsuits by neighbors and conservationists opposing its development.  The land is currently owned by Lehman Brothers Holdings, the holding company that emerged from the 2008 Lehman Brothers bankruptcy.  The holding company has agreed to sell the property to The Trust for Public Land for its fair market value of $8.09 million.  If protected, this highly unusual intact coastal forest will be preserved and the public will have passive recreational access to the property via trails.

The Trust for Public Land is working in partnership with the Connecticut Department of Energy and Environ-mental Protection, the Towns of Old Saybrook, Essex, and Westbrook, the Old Saybrook Land Trust, the Essex Land Trust, The Connecticut Fund for the Environment, the Alliance for Sound Area Planning, Audubon Connecticut, The Nature Conservancy, and others to raise the funding necessary to protect The Preserve.  The goal of the fundraising effort is to raise $10 million to cover the purchase price, costs and stewardship. A further $3 million is expected to be raised via a private fundraising campaign, to supplement $7 million in public funding.

Since it opened 25 years ago, Saybrook Point Inn & Spa has adapted and changed. It has taken a decidedly green direction, winning numerous awards for its often best-in-class green practices, including the first Connecticut inn to be named a Certified Energy Hotel in 2007.

The Inn now features SANNO, a full service European spa, as well as Fresh Salt, a restaurant designed by Peter Niemitz that opened to strong reviews in 2011.  The property employs more than 260 hospitality professionals in the town of Old Saybrook, Conn., and is among the town’s top employers and economic engines.

Saybrook Point Inn & Spa recently opened its new Three Stories guesthouse adjacent to the main Inn. This completely renovated Italianate home overlooking Long Island Sound was originally built in 1892 as a single-family home for the prominent engineer William Vars.  The property has been fully refurbished and revitalized as a seven-room guesthouse with wrap around porches and private gardens.

As a testament to its rich history, each room at Three Stories tells the story of a famed local resident who made sure that the history of the community was well preserved.  This includes Katharine Hepburn’s mother, who was a co-founder of Planned Parenthood and leading suffragette, and Anna Louise James, who had the distinction of being one of the first African-American female pharmacists in America and ran the James Pharmacy locally.

Situated along the picturesque coastal community of historic Old Saybrook, Conn. in the hamlet of Saybrook Point, Saybrook Point Inn & Spa features 82 elegantly appointed guestrooms, a rejuvenating full-service spa called SANNO, and a casual fine dining restaurant named Fresh Salt.

Fresh Salt diners savor fresh, seasonal and local cuisine served in Old Saybrook’s most spectacular setting – the spot where the fresh waters of the Connecticut River meet the salt of Long Island Sound.

The Saybrook Point Inn & Spa also features the historic Saybrook Point Marina, a landmark yachting dock conveniently located at the mouth of the Connecticut River with easy access to Long Island Sound.  It can accommodate vessels from 12 to 200 feet and has received numerous premier Connecticut marina awards.  More information is available at www.saybrook.com.

Founded in 1972, The Trust for Public Land is the leading nonprofit working to conserve land for people.  Operating from more than 30 offices nationwide, The Trust for Public Land has protected more than three million acres from the inner city to the wilderness and helped generate more than $34 billion in public funds for conservation.  Nearly ten million people live within a ten-minute walk of a Trust for Public Land park, garden, or natural area, and millions more visit these sites every year. Learn more at www.tpl.org.

“Talking Transportation: Is It Safe To Ride Metro-North?

logoIt has been seven months since a drowsy engineer drove a speeding Metro-North train off the tracks at Spuyten Duyvil, killing four and injuring 59.

Months earlier a derailment and collision near Bridgeport sent 70 to the hospital. Ever since, the railroad has promised that improving safety is its top priority.  So does that mean the railroad is now “safe”?

Aside from taking the word of management, how are we to know?  Just because we haven’t had another accident doesn’t mean the railroad is safe.  Nobody suspected it was unsafe until those two accidents last year showed us just how dangerous our daily commute had become.

In April this year The Commuter Action Group surveyed 642 commuters and asked them, “Do you feel safe riding Metro-North?” and 56% said yes, 15% said no and 29% said they “weren’t sure”. Neither am I, but I ride those trains regularly, hoping for the best.  And so far, so good.

I take the railroad at its word when it says safety is its top priority, but I have no way of telling it that’s true.  As Donald Rumsfeld famously said, “We don’t know what we don’t know.” Waiting on a station platform, how can the average commuter look at the tracks, the overhead wires or signals and know that Metro-North is safe?  We can’t even see the engineers because they hide in their control booth behind jerry-rigged cardboard curtains ‘lest riders should watch them at work. Here’s what we do know.

The trains are running slower (on-time performance was only 79% in May).  And last week we also learned that an entire class of conductor trainees had been dismissed because they were caught cheating on a safety exam.  Good for the MTA for catching and disciplining them.  But the worry is whether this kind of cheating has been going on for years.

Reassuring?  The only way to be sure that Metro-North is safe is better federal oversight by the FRA, the Federal Railroad Administration.  That agency still hasn’t issued its final report on the May 2013 derailment… and only fined the railroad $5,000 following a Metro-North trainee’s mistake, which killed one of their own track foremen.

As US Senator Richard Blumenthal put it, “The watchdogs were asleep.  The FRA has been lax and sluggish.” That’s why commuters should be reassured that Senator Blumenthal will soon introduce a bill to give the FRA some real teeth:  increasing civil penalties for railroad mistakes, strengthening railroad oversight, mandating new safety gear, introduction of a fatigue management plan for personnel, requiring anonymous reporting systems for whistle-blowers, installation of cameras, alerters and redundant safety systems for track workers.

Further, the bill would also require stronger safety standards for crude oil rail-tankers, the “pipelines on wheels” carrying crude oil and petroleum products on US railroads. The only thing missing?  Mandatory transparency.  I’d hope that the FRA would be required to explain its oversight and reassure all railroad riders of their safety in a simple, understandable manner.

That would make me feel safe.

Jim Cameron

Jim Cameron

Jim Cameron has been a Darien resident for 23 years.  He is the founder of the Commuter Action Group and also serves on the Darien RTM.  The opinions expressed in this column are his own.  You can reach him at CommuterActionGroup@gmail.com

Nibbles: Chicken and Wine with Capers Perfect for Boules Bash

Inn-607x401When Linnea [Rufo – the owner of and executive chef at the Bee & Thistle in Old Lyme] and I talked about what she would make for her boules party, she thought about Lasagna Bolognese.  This can be made ahead of time and baked just before dinner time, usually around 7 pm.  A big salad (we usually have somewhere around 45 people for dinner), maybe Charlie van Over’s bread. I would do a bar dessert while Linnea would get ice cream and fruit.

A couple of weeks later, we talked again. I said I would make the Bolognese sauce and the salad, too, if she would like.  “No, I’m not doing lasagna. I’m going to do chicken in wine with capers.”  The Bee & Thistle doesn’t even have a walk-in freezer and here she is choosing chicken with wine and capers, and she wanted to play boules, too. I thought she was nuts.

It turns out she wasn’t crazy. She had done most of the work ahead of time and the final roasting would take place in a big, big oven (it is a restaurant, after all) along with roasted zucchini. Everything was delicious and I, who can’t find a word for how boring zucchini is to me, loved this zucchini. Here are her recipes:

Chicken and Wine with Capers

From Linnea Rufo, executive chef of Bee & Thistle inn

Yield: serves 6

6 very large skinless boneless chicken breasts

Flour, salt and pepper to taste, for dredging

2 tablespoons of extra-virgin olive oil

1 cup of a nice white wine

1 large chopped shallot

2 cups low-salt chicken stock

One-half cup fresh lemon juice

1 cup capers, rinsed

One-half cup fresh flat-leaf parsley, chopped

Garnish:

3 large lemons, halved (optional)

Cut each chicken breast horizontally so each opens like a book.

Chicken with white wine and capers

Chicken and wine with capers

Heat oil in a large high-sided skillet or a small roasting pan. Dredge the chicken in the flour, salt and pepper mixture, shaking excess and sear chicken until brown on each side. Do this in batches so you don’t cook them to the point where they will steam. If you are serving later, cool chicken and wrap in plastic wrap and refrigerate until just before dinner.

Before ready to serve, in the same skillet with all the browned pieces, heat and deglaze with shallots and wine. Add stock and lemon juice. Place chicken pieces in the broth and roast until chicken is done. Add capers and cook another few minutes. Place chicken and sauce in a platter and sauce with the juice. Sprinkle with parsley.

Optional: If garnishing, place half lemons on a grill until brown and serve each on top of each chicken.

Roasted Zucchini

Also from Linnea Rufo

Here is a zucchini that is truly memorable. And easy to make. So if a neighbor rang your doorbell and ran away and you open the door and see 10 pounds of zucchini, call him and thank him.

Small zucchini

Fresh chives

Extra-virgin olive oil

Salt and pepper to taste

Wash and dry the zucchini. Cut the bottoms and tops off, cut them into thin strips and place in a large bowl. Mince the chives and add to the zucchini. Top with olive oil and salt and pepper, to taste. With your hands (or with a big spoon), toss together. Leave them to macerate on the counter for a few minutes or in an hour or so. Set the oven at 350 degrees. But the mixture in a baking sheet and roast for 15 to 20 minutes, tossing once or twice during the roasting. Serve hot, warm or at room temperature.

headshot_LeeAbout the author: Lee White (left) has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant.  She currently writes Nibbles and a cooking column called A La Carte for LymeLine.com and the Shore Publishing newspapers, and Elan, a quarterly magazine, all of which are now owned by The Day. 

Last Day to Enjoy Florence Griswold Museum’s Free Week for NL County Residents

The Florence Griswold Museum's Gallery Garden will be in full bloom during "Free Week."

The Florence Griswold Museum’s Gallery Garden will be in full bloom during “Free Week.”

Thanks to a grant from The Community Foundation of Eastern Connecticut, all residents of New London County receive free admission to the Florence Griswold Museum from Tuesday, July 15, through Sunday, July 20.

The Museum’s riverfront landscape is situated on an 11-acre site in the historic village of Old Lyme, just 20 minutes from New London. In addition to the restored Florence Griswold House, where a generation of Impressionist artists lived, the Museum features an exhibition gallery, education and landscape centers, extensive gardens, and a restored artist’s studio.

The current exhibitions celebrate the artistry and skill of traditional folk art. Art of the Everyman: American Folk Art from the Fenimore Art Museum features both rare objects related to notable people or events and anonymous objects of beauty. Thistles and Crowns: Painted Chests of the Connecticut Shore traces the stories of these chests from their inspiration, to their fabrication, and ultimately to their lives in local homes.

Visitors can tour the historic Florence Griswold House, restored to its appearance as the boardinghouse for the Lyme Art Colony, stroll through Miss Florence’s historic gardens, and relax along the banks of the Lieutenant River.
 Can You Find Me cards in the gallery and a scavenger hunt in the historic house make the trip both fun and educational for families.

On Sunday, July 20, visitors of any age who want to try their hand at painting are given everything they need to paint down by the river or in Miss Florence’s garden. Their masterpiece makes a perfect souvenir for the day. In conjunction with the current exhibitions, visitors can also make folk art-inspired craft projects. There is no charge for any activity.

“Over the past six years, over 4,000 people from all over New London county have enjoyed these Free Weeks,” notes David D.J. Rau, Director of Education and Outreach. “For many it is their first visit and they are delighted by what they find here. For those who already love the Museum, it’s a great opportunity to see what’s new – for free!” He adds, “Our visitors appreciate this opportunity and we are grateful for the support of The Community Foundation of Eastern Connecticut.”

New London County residents must show proof of residency to receive free admission. The Museum is open Tuesday through Saturday from 10am to 5pm and Sunday from 1pm to 5pm. The Museum is located at 96 Lyme Street, Old Lyme, CT, exit 70 off I-95.

For additional information, contact the Museum at 860-434-5542or www.FlorenceGriswoldMuseum.org.

Enjoy ‘An Evening of Fine Wines’ Tonight

Wine-tasting
This evening the Sound View Beach Association, Inc. in association with Seaside Wines, hosts ‘An Evening of Fine Wines’ at the Shoreline Community Center, 39 Hartford Ave., Old Lyme from 4 to 9 p.m.

During the wine tasting, there will be a silent auction that includes a bottle of 15-year-old Pappy Van Winkle’s Family Reserve Bourbon, which is nearly impossible to find, and a gently used wine refrigerator.

Admission is $15 for the tasting or $25, which includes a 2014 commemorative Sound View wine glass.

For information, call Dan 860-434-3266.