home eastern edition february hersam acorn newspapers

8/7/2019 HOME Eastern Edition February Hersam Acorn Newspapers

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Special Section to: The Valley Gazette I The Stratford Star I The Milford Mirror I The Amity Observer I The Trumbull Times I Fairfield Sun I The Huntington Herald I The Monroe Courier I The Easton Courier

FEBRUARY 2011 HERSAM ACORN NEWSPAPERS

HOME


2/6

2 HOME Hersam Acorn Newspapers February 10, 2011

If you have ever driven by a home that was so special that

you wondered what it must be like to live in it or wondered

what the interior looked like, then you can appreciate why

so many people who drive by this particular Newtown

home slow down as they pass by.

Many residents consider the home of Charles F. Speidel

one of the most beautiful homes in Newtown. Built in 1934

on 16 sprawling acres, the house stands out because of its

three gables. Made of fieldstone and gorgeous chestnut

clapboards (the trees are now extinct), the exterior of the

house is uniquely beautiful year-round.

Mr. Speidel is the third owner of the house. He purchased it

in 1966, eventually adding the third gable. Oh, and theres

a barn on the property, as well. The house features eight

bathrooms, five bedrooms, a living room, a dining room,

two dens, two offices, a bar, a kitchen with sunken dining

area, a workshop, a two-level studio apartment complete

with a kitchenette, a cozy living room and a spiral stair-

case, which leads to a bedroom and bath, and a garage.

The interior design is absolutely stunning. It is a house that

never seems to end rounded doors open to unexpected

hallways and charming rooms.

The house of three gables

With its three gables, the architecture of this house is so distinctive,

and the fieldstone and chestnut clapboards only add to its beauty. Left,

throughout the home are many inviting places to stop and relax awhile.

Pierre Rochman photos

by Joanne Greco Rochman

Something of Bevs

Jackie Perry, editorBryan Haeffele, designer

Thomas B. Nash,publisher

For advertising information

call 203-926-2080FEBRUARY 2011 VOL V, ISSUE 2

Special Section to:

The Valley Gazette The Stratford Star The Milford Mirror

The Amity Observer The Trumbull Times Fairfield Sun

The Huntington Herald The Monroe Courier

The Easton Courier1000 Bridgeport Avenue, Shelton CT 06484

203-926-2080

Copyright 2011, Hersam Acorn Newspapers, LLC

HOME


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February 10, 2011 HOME Hersam Acorn Newspapers 3

As soon as you enter the house, you

notice the rounded archways, the wide-

plank wood floors and windows filled

with panoramic views, no matter what

room you are in. A stately grandfather

clock stands tall in the foyer, and the liv-

ing room with its pink- and dark-rose vel-

vet furnishings draws you into the heart

of the home.

Theres a story about everything in this

house, including the massive Steinway

piano that originally delighted audiences

at an opera house in Rochester, N. Y.,

where Mr. Speidel hails from. There are

also fireplaces everywhere with custom

ironwork, and some of the ceilings are 18

to 20 feet high, with skylights to a star-

splattered universe.

We did some major renovations in

1966, said Mr. Speidel, a perfectionist,

whose grown daughter playfully calls

him the Commander in Chief. When

his architect, Jim Hancock of Ridgefield,

contacted a builder to do the renova-

tion, the contractor was stunned by the

exquisite paint job Mr. Speidel had doneon one of the many glass-paneled doors

that lead from one room to another.

The builder was afraid to recommend a

painter for the rest of the work; it was

that impeccable. With architects, build-

ers, and painters paying close attention

to detail, the workmanship in the house

is beyond compare.

Then came the interior designers, friends

of Mr. Speidel and his late wife, Phyllis.

Only the finest wall coverings and area

rugs grace each of the rooms. Custom-

made bookshelves with rounded glass

inserts and bookcase-lined hallways lead

from one fascinating area of this invitinghome to another. What is so surprising

is that in spite of its 5,950 square feet,

there is a charm and warmth to the

place that beckons you to stay, relax and

be comfortable, no matter what room

youre in.

My favorite room in the house is my

office, said Mr. Speidel, a retired partner

of Qualitron Corporation, which designs

and fabricates quality-control equipment,

of which Photronics is a spin-off. Its

not a surprising favorite, since the room

is very masculine with a heavy wrap-

around desk, fine leather chair, custom-

made mahogany bookcases and antique

accents. An avid golfer and photographer,

he has decorated the office with photos of

favorite golf-course views. Not your week-

end golfer by any means, Mr. Speidel has

an elaborate setup of nine putting greens

on his property. In summer, the greens

are as smooth as velvet.

I hold an annual black-tie putting con-

test here, said Mr. Speidel, who has golf

trophies throughout the house. Off the

master bedroom, theres an overly large

two-story cedar closet with mahogany

counters, deep drawers, shoe racks, mir-

rors and dressing tables. Its bigger than

most average living rooms. On one of the

shelves, there are at least a dozen wide-

brimmed, floppy straw hats, reminiscent

of the ones worn by Scarlet in Gone with

the Wind. Said the considerate host,

Oh, those are for the ladies for the put-

ting-green contest.

With photography as a hobby, there are

collections everywhere. More than 30photos of family members are spread out

in an impressive display on of the grand

piano in the living room. Mr. Speidel

plays piano and, according to his daugh-

ter, he plays it very well.

While his office may be his favorite

room in the house, he also enjoys the

cozy lower level of the bleached-cedar

kitchen, where a huge fieldstone fireplace

would dominate the room if not for the

expansive window and window seat.

Considering that the ceiling in this part

of the kitchen reaches a height of 20 feet,

its almost an oxymoron to call it cozy,

but the warmth of the deep rose- coloredfabric covering the padded window seat,

the gorgeous antique chairs, the vintage

area rug and fireplace make you want to

snuggle up close by the fire and look out

at the woodlands winter scenes.

What is so special about this house of

three gables is that it is as inviting and

charming on the inside as it is on the

outside. No wonder people driving by

drive more slowly as they pass by this

grand home.

by Robin Glowa

Brian and Lisa Stockbridge have a deli-

cious philosophy serve nothing but

the most fantastic tasting food and treat

customers as if they were family. Brian

and I consider our store to be like our

home; we want our customers to feel

welcome. And just like anyone who

comes into our home, we do whatever

we need to do to make them happy,

says Lisa, with a big smile.

Its this true spirit of New England

hospitality that has made Lisa and

Brians business, Stockbridges Gourmet

Cheesecakes and Delectables, wildly

successful. Voted Best Cheesecake by

Connecticut Magazine readers for eight

years in a row, Stockbridges is widely

known for its spectacularly rich and

exquisite tasting cheesecakes, as well

as an amazing array of sweet treats,

including wedding cakes, pastries, cook-

ies, muffins, scones and layer cakes, all

baked from scratch.

SWEET

ANTICIPATIONStockbridges Cheesecakes

to open in Woodbridge

Sample one of these delicious cheesecakes and youll be back for more.

Sweetcontinued on page 6

Le ad -S af e Homes For Valley Residents

YOUR

PROPERTY MAY

QUALIFY FOR

FUNDING!

Property must be pre-1978construction located in

Recent Single-Family ProjectsThis 1895 vin-

tage home qualifiedfor the replacementof four leaded win-dows and all newvinyl siding. Nau-VEL funded$13,500. Theowner-occupant

NauVEL

The Naugatuck Valley Health District was awarded a 3-year, $3 million

grant from the U.S. Department of Housing and Urban Development

(HUD) in 2008. The grant is called the Naugatuck Valley Emends Lead

Hazards Program (NauVEL). NauVEL funds are helping families and

property owners who qualify to remove lead hazards from their pre-1978 Naugatuck

Valley homes by funding lead-safe repairs and renovations, including new windows

and doors. But time is running out the grant will end December 31, 2011. If you

think you might be eligible, call NauVEL right away for an easy eligibility-screening.

Grants Up To $10,500 Per Housing Unit Available

NVHD Program Helping Valley

Property Owners Make Lead-Safe

Repairs & Renovations

ACTN

OW!

GRANTE

NDING!

NauVEL100 Bank Street

Suite 401Seymour, CT

, ,Derby, Naugatuck,SeymourorShelton.

Property must contain leadhazards and warrant invest-ment.

Property may be single ormulti-family residence.

Tenants and owner-occupants must meet HUDregional income requirements for example, $64,400 for a

family of four.

Owner-investors are not sub-ject to income guidelines, butmust contribute 25% of thetotal project in cash and/orsweat equity.

performed sweat-equity items valuedat an additional$13,000; includingpainting, mulchingand relocating hervegetable gardenaway from thefoundation of herhome.

of 22 new thermal-pane, in-sulated windows and a newexterior entry door. NauVELcontributed $13,500.Owner-occupant was re-sponsible for an additional$3,000 in sweat equity labor.

This picture-perfect 1946Cape Cod qualified for allnew vinyl siding to encapsu-late lead-paint hazards. Theproject was valued at $10,700with NauVEL providing$10,500 in funding and theowner-occupants responsiblefor only $200.

-


Suite 401Seymour, CT06483

p. 203.828.9925f. 203.888.3987

www.nvhd.org


contributed $13,500.Owner-occupant was re-sponsible for an additional$3,000 in sweat equity labor.

This picture-perfect 1946Cape Cod qualified for allnew vinyl siding to encapsu-late lead-paint hazards. Theproject was valued at $10,700with NauVEL providing

$10,500 in funding and theowner-occupants responsiblefor only $200.

This beautifully main-tained 1956 ranch qualifiedfor the installation of somenew thermal-pane insulatedwindows and new exteriordoors. The overall projectwas valued at $6,275 with no cost to the owner-occupants.


Suite 401Seymour, CT06483

p. 203.828.9925f. 203.888.3987

www.nvhd.org

YOUR

PROPERTY MAY

QUALIFY FOR

FUNDING!

Property must be pre-1978construction located in

Ansonia, Beacon Falls,Derby, Naugatuck,SeymourorShelton.

Property must contain leadhazards and warrant invest-ment.

Property may be single ormulti-family residence.

Tenants and owner-occupants must meet HUDregional income requirements for example, $64,400 for afamily of four.


Recent Single-Family ProjectsThis 1895 vin-

tage home qualifiedfor the replacementof four leaded win-dows and all newvinyl siding. Nau-VEL funded$13,500. Theowner-occupantperformed sweat-equity items valuedat an additional$13,000; includingpainting, mulchingand relocating hervegetable gardenaway from thefoundation of herhome.

of 22 new thermal-pane, in-sulated windows and a newexterior entry door. NauVELcontributed $13,500.Owner-occupant was re-sponsible for an additional$3,000 in sweat equity labor.

This picture-perfect 1946Cape Cod qualified for allnew vinyl siding to encapsu-late lead-paint hazards. Theproject was valued at $10,700with NauVEL providing

$10,500 in funding and theowner-occupants responsiblefor only $200.

This beautifully main-tained 1956 ranch qualifiedfor the installation of somenew thermal-pane insulatedwindows and new exteriordoors. The overall projectwas valued at $6,275 with no cost to the owner-occupants.

The Naugatuck Valley Health District was awarded a 3-year, $3 million

grant from the U.S. Department of Housing and Urban Development

(HUD) in 2008. The grant is called the Naugatuck Valley Emends Lead

Hazards Program (NauVEL). NauVEL funds are helping families and

property owners who qualify to remove lead hazards from their pre-1978 Naugatuck

Valley homes by funding lead-safe repairs and renovations, including new windows

and doors. But time is running out the grant will end December 31, 2011. If you

think you might be eligible, call NauVEL right away for an easy eligibility-screening.

Y

Y


4/6


by Karen Dydzuhn

While many local mothers must cajole their

youngsters into eating organic, healthy

meals, Margherita Aloi, executive chef and

owner of two premier Italian restaurants in

Fairfield County Aloi in New Canaan and

Il Palio in Shelton isnt faced with this

problem. In fact, three-year-old Ariannas

first foods were a variety of bite-sized por-

tions of vegetables, fruits and even seafood.

Shes a very, very good eater, Margherita

said.

When Arianna was nine months old,

Margherita fed her broccoli rabe, a some-

what bitter and pungent-tasting green that

even many adults dont find palatable. I

would boil it first, she said, then chop it

all up and saute it with olive oil. I ts still one

of Ariannas favorite things to eat.

As a mother, she also proudly pointed out

that Arianna loves to consume seafood. Her

favorite fish, she said, is a special kind of

cured salmon she, herself, created. I give

her small pieces and she absolutely loves

it, she said.

Snacks for daycare are typically cheese and

crackers. However, the cheese is not pro-

cessed and the crackers are not filled with

corn syrup and other unhealthy ingredients.Arianna loves Manchego cheese, which is

a Spanish cheese made from sheep milk,

Margherita explained. She also brings tar-

alli with her. This is a special kind of cracker

from Puglia, a place located in Italys south-

ern region. Unfortunately, taralli is difficult

to find locally, so she relies on friends to

purchase them for her family at specialty

Italian food shops in Manhattan.

Operating two restaurants with her hus-

band, Cliff Pereira, Margherita struggles

to juggle work and family life. However,

they agree that eating dinner together, atleast during the weekdays, must be a prior-

ity. Margherita said that when they return

from the restaurant, they always make a

home-cooked meal. I dont care how late

it is sometimes its nine or 10 oclock

at night we sit down with Arianna, she

said. Coming from Italy, its how I was

brought up. Last night we had steak and

asparagus.

During the week, Arianna assists her moth-

er in preparing the food. She sits on the

kitchen counter while were cooking, and Ilet her put the salt and pepper in the salad,

she said. If theres something that needs

stirring, I let her do that, too. This is time

that we spend together.

Although she spends her days and night

creating menus, cooking and preparing

fine Italian cuisine at two restaurants,

Margherita is never too tired to turn on the

stove in her own kitchen. After all, it was in

her own familys kitchen, in the hills of the

Piedmont in the small town of Tucci, Italy,

that her passion for cooking was ignited.

While attending Italys prestigious Culinary

Institute of Barolo, she was recruited by

Pino Luongo, a prominent New York restau-

rateur and owner of Le Madri, to be part of

a program featuring specialty cooking from

different Italian regions. At the age of 18,

she started working for Mr. Luongos cor-

poration as a fresh pasta-maker and moved

up to become executive chef in 1998. A

few years later, she opened her own Italian

bistro, Arezzo, with Christopher Mazzilli.

The way I cook is very simple, Margherita

explains. I use only the freshest ingre-

dients. For example, I am very particular

about where our cheese comes from. We

import it all from Italy.

Asked to work as a part-time consultant by

the owner of Bel Mare restaurant (which

she later bought and renamed Aloi) in New

Canaan, she vividly recalls her first visit

there. While riding in a car sent by the

restaurants owner, she was impressed by

Connecticuts lush scenery. She called her

husband and told him, Honey, I think we

have to move here.

A talented painter, as well as chef, Margherita

is drawn to beautiful colors. This is evident

in the array of colors and textures that

comprise her creative menus for the two

restaurants, and her cooking at home. I

like to be creative, and its important for me

to present dishes that are visually appeal-

ing, she said.

And, as a mother, Margherita feels that this

is the key to her daughters willingness to

try a variety of foods. Those who share

a meal at Aloi or Il Palio might suggest,

though, that the quality of the cooking also

has much to do with it, too.

WHEN MOMS A CHEF

Broccoli rabes a treat, even at nine months

Arianna spends time with mom, chef Margherita Aloi, helping out with stirring and seasoning.

Wayne Ratzenberger photo


5/6


by Amanda Bomann

A home fireplace conjures images of cozi-

ness on a cold winters day, where warmth

and relaxation is provided away from the

stresses of the world outside. But fireplaces

can also be sources of destruction, injury

and, in extreme cases, death. This I know

first hand.

A few years ago, I had embraced the winter

fun of a frigid January day. After skating on

a frozen pond, my husband and I made a

fire, warmed our feet and drank hot choco-

late. It had been a perfect way to spend a

chilly winter day. Perfect until our garage

burned down two days later.

A woman who cleaned our house swept the

ashes from the fire two days after the fire

had burned out into a garbage bag and

discarded it in a plastic garbage bin next

to our detached garage. I hadnt thought to

tell her to not clean the fireplace, and she

wanted to do a thorough job.

Five hours later, a neighbor, looking out a

window, saw our garage on fire and called

the fire department. I came home from

work to a charred garage. But everyone

was safe, and while flames had come close

to our house, the fire department had been

called quickly enough to prevent damage toit. Needless to say, I thanked our neighbor

profusely.

The simple, preventive measure of not

removing the ashes would have changed

the outcome. I am aware of how fortunate

we were that my dog had not been locked

in the house, and our neighbor had ran-

domly looked out a window she seldom

uses. For many people, the result of not

practicing basic fireplace safety can have

devastating consequences.

According to Greenwich fire chief Peter

Siecienski, there is an average of 300 calls

per month during the winter, most of which

are related to heat sources and are prevent-

able.

People need to be cautious with the ashes

from fireplaces, said Chief Siecienski.

Weve had calls from people who have

vacuumed ashes and, days later, the vac-

uum cleaner is on fire. Ashes should be

brought directly outside and put into a steel

container.

Just because a fire is out doesnt mean the

ashes are out, added Greenwich deputy

fire marshal Rob Natale. Even if the ashes

are not glowing and are not warm, they

need to go into a steel container. The times

weve responded to a homeowner wakingup to find the side of their house on fire

because of discarding ashes in the trash can

are too numerous to count.

The type of wood used in the fire and what

materials are put into the fireplace can lead

to unsafe conditions.

During the holiday season, we have calls

from people who have started fires by

putting wrapping paper or parts of the

Christmas tree in the fire, said Chief

Siecienski. Pine trees have sap, and the

needles burn quickly and become hot fast.

Chimney fires can spread horizontally into

the walls and create house fires.

Newspaper can be used to start the fire,

just dont continue to add paper because

this can lead to other areas outside the

fireplace catching on fire, said Fire Marshal

Natale.

Carbon monoxide and smoke detectors are

essential when using a fireplace. We have

been vigilantly working to let the public

know the hazards of carbon monoxide.

When wood is burned, carbon monoxide is

produced, which is odorless and colorless.

Carbon monoxide can leak into the house

if the chimney flue or damper is blocked or

there is a cracked brick or fire liner.

Symptoms of carbon monoxide poisoning

can be similar to the flu or can be just a

slight headache felt over a few days. The

carbon monoxide levels can go up quickly,

and people have died in their sleep, said

Chief Siecienski. Look to see the life span

of the sensor on carbon-monoxide detec-

tors and change batteries on both carbon-

monoxide detectors and smoke detectors

every time the clocks change. And keep the

carbon-monoxide detector outside the liv-

ing area in the hallway, not directly next tothe fireplace, to be accurate.

Hiring a licensed and certified chimney

cleaner for an annual inspection and clean

can prevent many problems. Creosote

is produced when wood is burned, said

James Ball of James Ball Chimney Service in

Stamford. This is a substance resembling

roofing tar. When it builds up to an eighth

of an inch, it needs to be cleaned. When

creosote builds up, it catches on fire. Loose

debris starts shooting out of the chimney,

and your chimney will resemble a roman

candle.

Warning signs that your chimney needsto be cleaned include water dripping inside

the chimney, and when fires are smoky and

have an odor, said Mr. Ball. Once a maxi-

mum of a half a cord of wood has been

burned, the fireplace should be inspected.

And always burn good, hard wood, such as

oak and cherry that has been seasoned out-

side for at least a year. Softer woods such as

pine create more creosote.

For care of ashes, Mr. Ball recommends

allowing a bed of ashes to build up to one

inch, as this helps insulate the floor of the

fireplace and makes the next fire easier to

start. Once over an inch, ashes should be

swept into metal containers only.

And in the spring, old ashes can be sprin-

kled onto garden beds and lawns for fertil-

izer, he said.

James Ball Chimney Service offers free

inspections and can be reached at 203-975-

9242. Chief Siecienski said there are no

foolish questions, and encouraged residents

to contact their local fire departments with

any concerns.

FIREPLACE SAFETY

Flames of delight turn to those of fright


6/6


A gifted chef, Brian has reinvented the

classic cheesecake recipe, creating cheese-

cakes with such sublime texture that the

sensational creaminess could make one

swoon with pleasure. The menu is like a

diary of decadence deep, dark German

chocolate, luscious Irish cream, lively

lemon, spicy, sweet apple cinnamon. There

are at least 45 delectable interpretations of

cheesecake, each one more enticing thanthe next, including lavender honey, ama-

retto, mocha, double chocolate, pineapple

swirl, sweet potato, and, perhaps, the most

perfect of all combinations white choco-

late raspberry.

The original home of Stockbridges Gourmet

Cheesecake and Delectables is in Shelton.

When Brian and Lisa opened this store,

they created a charming cafe-like atmo-

sphere, where patrons could enjoy not only

the excellent cheesecake and other sweets

but wonderful quiches, soups, sandwiches,

salads, coffee and tea, with a unique spe-

cials list of lunch and dinner dishes offered

every day.

We love what were doing, says Lisa.

This is our passion; we really enjoy all of

it creating the custom wedding cakes,

serving delicious dishes. This business is

almost like Im entertaining in my own

home. I think its important to note that

while we are known for our cheesecakes,

Brian prepares the greatest food as well.

His breakfast specials are wonderful; he

makes awesome Caribbean French toast,

inspired by our trip to Disneyland!

Brian adds, We really do have some nice

choices: our freshly-made lentil burgers are

very popular, and people seem to love our

Stockbridge pasta. I make it with bowtie

pasta, sundried tomatoes, goat cheese,

portabella mushroom and grilled chicken.

Lisa chimes in Its so good; but you

should taste his fried chicken and the beef

Wellington!

Its funny, muses Lisa. We werent plan-

ning to open another store, but fate kind

of intervened, and, now, here we are about

to open in our beautiful new location in

Woodbridge! Jim Urbano came into our

Shelton store and liked everything that we

were doing. He asked us to consider open-

ing a second location in his building in

Woodbridge. Jim felt our operation would

go over very well in this area.

Jim and his wife, Diane, are such great

people, adds Brian, They welcomed usinto their building and have helped so

much in creating a really gorgeous space.

We call it Stockbridges Cheesecakes New

England Bistro and Bakery. Our plan is to

open in February, and we are so excited!

Brian continues, saying, Jim had so many

ideas how we could make our new location

be like a comfortable, yet elegant, upscale

home. The dining room will be called The

Woodbridge Room, and Jim found these

amazing, huge oak doors that were sal-

vaged from one of the buildings at Yale.

We can slide these doors to close them,

creating a beautiful private space for any

type of function.

I really think this room is so warm

and welcoming, adds Lisa, like a New

England Colonial home! Its a wonderful

spot to enjoy any of our breakfast dishes,

which will be served all day, meet friends

or business associates for lunch, bring the

family for dinner or enjoy something sweet

with a cappuccino or espresso. We will do

many of the entrees offered in Shelton, but

Brian is going to work his magic creating

signature dishes for this location with a

New England flair. One of his specialties is

a really wonderful New England-style clam

chowder. We have a liquor license for this

location, so that will allow us to have fun

creating new desserts!

The entire space gleams and glows with

natural light. The bakery is cozy and invit-

ing, with a beautiful shade of terra cottadrenching the walls, and cozy tables for

settling in and savoring a luscious scone,

muffin or cookie, or, of course, a slice of

the celebrated cheesecake with a cup of

coffee, tea or freshly made juice. Well

be baking more breads here in the new

location, says Brian, which will be a nice

addition to our menu, along with the birth-

day and wedding cakes and cheesecakes.

And at some point, we hope to have drive-

through service, adds Lisa, which will be

a nice convenience for our customers.

We will do off-site catering for our cus-

tomers, as well as having The Woodbridge

Room available for parties, says Lisa. Weare just so thrilled to be opening here in

Woodbridge, and expanding on what we

love to do, making delicious food and mak-

ing our customers happy. We cant wait to

welcome everyone to the new location!

Stockbridges Cheesecakes New England Bistro

and Bakery, 245 Amity Road, Woodbridge.

Stockbridges Gourmet Cheesecakes and

Delectables, 590A Howe Avenue, Shelton;

203-924-7853; sbcheesecakes.com.

Sweetcontinued from page 3

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