Edward F. Nesta

The Westport Country Playhouse in Westport, Connecticut, opened its 2015 season with The Liar by David Ives, adapted from the delightful comedy by Pierre Corneille, and directed by Penny Metropulos. This brilliant adaptation is an evening of pure fun and gaiety delivered by a talented cast: Monique Barbee, Philippe Bowgen, Rebekah Brockman, Aaron Krohn, Kate MacCluggage, Brian Reddy, Rusty Ross, and Jay Russell. The play runs until May 23, 2015.

Baker Kamel Saci of the New York restaurant, Il Buco Alimentari, shared bread baking techniques during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ciabatta, Pizza, Laminated Brioche, and Pastry Cream.

Chef/Partner Chris Jaeckle of All’onda and Uma Temakeria deftly combined Japanese and Italian elements during his pasta making class for the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for Ramen with Parmesan Dashi, and Mezzaluna, Butternut Squash, Anchovy and Sage. Douzo meshiagare! Japanese for enjoy your meal; Buon Appetito in Italian.

Chef Markus Glocker of the New York restaurant, Batard, created a beautiful spring dinner, during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his recipes for homemade Black Pepper Cavatelli with Green Asparagus, Scallops with Lemon and Tarragon, and Poppy Seed Rolls.

David Lebovitz, professional chef, baker, and cookbook author brought a taste of The Apero (Appetizer) Hour in Paris to the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton, with his delicious recipes for Gougères with Chives, Moutabal with Dukkah, Fig and Black Olive Tapenade with Fromage Frais, and Glazed Salted Almonds.

When you enjoy a bottle of the Castelgiocondo Brunello 2008, you are reaping the rewards of the Frescobaldi family’s long heritage and tradition of 30 generations making wine since 1300. Newcomers on the Italian vintage block they are not, and their wine reflects the delicate balance of art and nature with each delectable bottle they produce. Salute!

Although we visited Stowe, Vermont in winter to experience skiing at Vermont’s highest peak, and other winter outdoor sports, this charming village has much to offer visitors in any season making it the perfect year-round playground. A few of the many warmer weather offerings include the Stowe Wine & Food Classic, Hot Air Balloon Festival, Antique and Classic Car Meet, and the Annual British Invasion which is the largest all-British motorcar lifestyle event in the United States to name but …

Kermit Ruffins and The Barbecue Swingers latest CD, #imsoneworleans, released on the Basin Street Records label is pure New Orleans Jazz from a proud native son. Joining the talented singer, songwriter, trumpet player Kermit Ruffins and The Barbecue Swingers: Kevin Morris on bass, Jerry Barbarin Anderson on drums, and Yoshitaka "ZZ" Tsuji on piano and keyboards, are featured vocalists Nayo Jones and Kermit’s daughter, Kaylin Orleans Ruffins, along with special guests June Yamagishi, Haruka Kikuchi, Britney Chauntae, Percy  Williams, and …

The Spa at Stoweflake located in Stowe, Vermont is an attractive award-winning Spa with an intriguing menu of 150 diverse treatments to appeal to those new-to-Spa as well as Spa aficionados. Expect a whole new world of treatments when you walk through The Spa at Stoweflake entrance.

Stoweflake Mountain Resort & Spa located in Stowe, Vermont is a luxury all-season resort offering impeccable hospitality, stunning guestrooms, an award winning spa and delicious restaurants. This resort has all the bells and whistles that create lasting memories for years to come.