Category Archives: vnn

State Senate Candidate Emily Bjornberg Addresses Nominating Convention of Rep. Joe Courtney

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From left: Emily Bjornberg, Rep. Joe Courtney, State Rep. Mae Flexer (D-Killingly) at Courtney's nominating convention earlier this week.

From left: Emily Bjornberg, Rep. Joe Courtney and State Rep. Mae Flexer (D-Killingly) at Courtney’s nominating convention earlier this week.

Emily Bjornberg of Lyme, Democratic candidate for the State Senate in the 33rd District, addressed the nominating convention of U.S. Rep. Joe Courtney (D-2nd) on Wednesday evening at Asnuntuck Community College in Enfield.

The 33rd District includes Lyme and also covers Chester, Clinton, Colchester, Deep River, East Haddam, East Hampton, Essex, Haddam, Old Saybrook, Portland and Westbrook.

“Joe Courtney has amassed a stellar record of fighting hard for education, defense, agriculture and small business.  He holds true to the values that matter most to Eastern Connecticut, and we are proud to call him our representative,” said Bjornberg.

Courtney is seeking a fifth term in the U.S. House of Representatives.

“It has been an honor to serve the people of the second district of Connecticut for more than seven years, and I am looking forward to running again.  I am grateful for the strong support displayed at our convention, which demonstrates the importance of the work we will continue to do in Connecticut and in Washington,” said Courtney in a prepared statement.

Republican State Rep. Candidate Lanier Reaches Goal to Qualify for Public Election Campaign Funds

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Vicki Lanier

Vicki Lanier

Vicki Lanier (R) of Old Lyme has announced that in just six weeks of active fundraising, she significantly exceeded the required amount of funds and number of donors to qualify for public campaign funds to be used both in any primary efforts and ultimately in her race against any Democratic candidate this November.

Lanier’s donors have come from both statewide and the four towns with areas in the 23rd District, namely Old Saybrook, Old Lyme, Lyme and Westbrook. Lanier commented, “I am excited by the level of support we have so quickly built for my campaign effort.  My extensive experience of true civic service and real accomplishments as an elected official have prepared me for the demands of serving as an effective state assembly member. ”

She added, “With the close of the 2014 legislative session, I would also like to express my thanks to our distinguished retiring 23rd district state representative, Marilyn Giuliano.  She has done an outstanding job of balancing leadership on issues with listening to constituents and advocating for their views.”

Lanier, a life-long resident of Old Lyme, was elected to the Regional District 18 Board of Education in 2009, where she served as treasurer.  She holds a law degree from Quinnipiac University and practices family law.  She is a contributing mentor to various women’s groups and active in community efforts supporting children and small businesses.

Devin Carney (R) of Old Saybrook is also campaigning for the 23rd District State Representative seat currently held by Marilyn Giuliano, also of Old Saybrook.  Giuliano, who has represented the district since 2003, announced in February that she would not seek a seventh term.  If both Lanier and Carney continue to pursue the Republican nomination, a Primary election will be held on Aug. 12, in which only registered Republicans in the 23rd District will be eligible to vote.

For additional information on Lanier, contact vickilanier2014@gmail.com, visit her page on Facebook at “Lanier2014” and her website at www.lanier2014.com.

Bee & Thistle Offers an Open ‘Art Night’ This Evening with Author B.A. Shapiro, Then Sit-Down Dinner

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shell_outsideDelight the senses from palette to palate!  The Second Annual ‘Bee Inspired’ Art Night will be held this evening, Thursday, May 15, at the Bee and Thistle Inn.

Visitors will have the opportunity to tour The Bee’s dining and guest rooms and beautiful grounds to meet the artists whose work fills the Inn’s spaces both inside and out.

Acclaimed author, B.A. Shapiro, will be on hand to greet fans and sign her New York Times bestselling novel, The Art Forger, a literary thriller about Boston’s Isabella Stewart Gardner Museum heist that spans three centuries of forgers, art thieves, and obsessive collectors.

B.A. Shapiro

B.A. Shapiro

Creative cocktails and bar specials will be offered throughout the evening.  A “pop-up” boutique featuring work by local artisans will include items for purchase.

Admission is free for this part of the event.

At 8 p.m. an exclusive sit-down dinner with Ms. Shapiro, featured artists and celebrity guests will be presented by Chef Kristofer Rowe, showcasing his imaginative “art on a plate” accompanied by wine.

This intimate gathering is the place to “see and ‘Bee’ seen!”  Tickets are required for this part of the evening only and are $75 each, all inclusive.  Advance reservations are still available by calling the Inn at 860-434-1667.  Seating is limited, so prompt reservations are advised.

Sculpture by Gil Boro.

Sculpture by Gil Boro

‘The Bee’ serves as a ‘springboard’ for local artists to gain exposure, featuring work by Brian Keith Stephens, Chamomile Hixon, Thomas Caleb Goggans, Elizabeth Weiss, Jacques Pepin, and Pola Esther.

Striking outdoor art installations by Gil Boro, Michael McLaughlin and Chandler Davis also dot the picturesque grounds surrounding the Inn.

Old Lyme Town Band Returns to “The Kate,” Thursday, May 8

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The 40-piece Old Lyme Town Band, under the direction of John LaDone, will perform its most ambitious concert yet at the Katharine Hepburn Cultural Arts Center, 300 Main Street, Old Saybrook, on Thursday, May 8,  at 7 p.m.

Billed by “The Kate” as, “Our favorite of that genre,” the band will perform  “Crown Him with Many Crowns”;  “Lincoln”; “Orpheus in the Underworld”; Selections from “Chicago,”  and “Music from “The Incredibles.”

Tickets are $5 for adults, $3 for children and are available online or at the door.

Simple, Real Food: Eating Light, But Still Tasty

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I have always been a fan of lighter food even at the height of my catering career in NYC when I would cook for hundreds, at the end of the day I love to eat clean, simple meals.  Simple doesn’t mean boring or dull mind you, but can be the best if you chose quality ingredients.

People often ask me where I shop since we are not exactly in the middle of it all here and I must admit I drive all over to find ingredients that I enjoy.  It is worth the effort and, if planned properly, you can make a twice a month trip either north or west and you have many options for food shopping.

I personally prefer to take 95 South and hit Orange and Milford due to the abundance of markets along the Post Road. From Trader Joes and Whole Foods to Lin Asian Market, the Post road from exits 39 to 41 has it all.  If you live closer to Haddam, taking a trip to Glastonbury or West Hartford will be perfect for everything from a fabulous Whole Foods to wonderful Asian markets.

I love ethnic markets and Groton has a couple of good ones:– New Asia Market and Raj Cash and Carry both are ideal for ingredients from the East.

Here are a couple of recipes utilizing more exotic ingredients- perfect for entertaining:

Crispy_Fried_Shrimp_croppedFried Shrimp with Vietnamese Dipping Sauce

Makes 25

Ingredients

1 1/2 pounds large shrimp, peeled, de-veined, butter-flied

Flour with salt and pepper

3 large eggs, lightly beaten

2 cups Panko (Japanese bread crumbs) or unsweetened coconut

Vegetable oil

Sauce:

3/4 cup lime juice

3 Tb. fish sauce or soy sauce

2 garlic cloves, minced

3 Tb. sugar

1/4 tsp. red pepper flakes or 1 small Thai chili, minced

Procedure

  1. Dredge the shrimp in seasoned flour. Then dip in the egg and then the bread crumbs.
  2. Place the shrimp on a baking sheet.
  3. Heat up a saucepan and add enough oil to come up halfway. When the oil is hot fry the shrimp a few at a time until golden. Drain on paper towels.
  4. Combine the sauce ingredients in a small saucepan and simmer a few minutes.
  5. Serve the shrimp with the sauce.

 

Rice Noodles with Cilantro, Peanuts and Mint

Serves 6

Ingredients

¼ cup rice vinegar

1 Tb. sugar

1 Vidalia onion, cut into half moons

8 oz. rice noodles

Sauce:

¼ cup lime juice

2 teaspoons vegetable oil

½ teaspoon red pepper flakes

2 cloves garlic, minced

4 scallions, sliced thinly

1/3 cup cilantro, chopped

1/3 cup mint, chopped

3 Tb. fish sauce*

1 Tb. soy or tamari sauce

Stir Fry:

1 Tb. vegetable oil

2 Tablespoons, chopped dry roasted peanuts

1 large cucumber, peeled, halved, seeded, thinly sliced

Procedure

  1. Combine the vinegar and sugar in a medium bowl and add the onion, cover and marinate for 30 minutes drain, reserving 2 tablespoons of the liquid.
  2. Bring a large saucepan of salted water to a boil and cook the noodles for 2 minutes. Drain. Rinse well and transfer to a bowl and cut into three sections with scissors. Add the reserved vinegar and toss well.
  1. Combine the lime juice, oil, red pepper flakes, garlic, scallions, cilantro, fish sauce, mint and soy sauce in a medium bowl and whisk.
  2. Heat a large wok over high heat and heat the canola oil add the noodles and stir fry 4 minutes. Add the sauce and coat well. Serve on a platter with the onions, peanuts and cucumber on top

* for a vegan dish use all tamari in place of the fish sauce.

Amanda Cushman

Amanda Cushman

Editor’s Note: Amanda Cushman of Simple Real Food Inc., is a culinary educator who has cooked professionally for over 30 years.  She has taught corporate team building classes for over 15 years for a variety of Fortune 500 companies including Yahoo, Nike and Google.  She began her food career in the eighties and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal.  Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications. 

Amanda teaches weekly classes at White Gate Farm and Homeworks and is also available for private classes.  Her cookbook; Simple Real Food can be ordered at Amazon as well as through her website www.amandacooks.com 

For more information, click here to visit her website.