
Food stylist Frances Boswell, who created this still life with asparagus, chatted with her friend and fellow food professional, Frank Way, on Zoom.
Photo by Frances Boswell
Restaurant owner Frank Way joined his friend, food stylist Frances Boswell, for a chat on Zoom about food that is both beautiful and delicious — as meals are likely to be at Way’s new West Cornwall, Conn., restaurant.
Way was the owner of frank.food in Kent, Conn., until the pandemic. He is now working on a new restaurant in West Cornwall that is likely to open in May.
Sponsored by The Cornwall Library and hosted by Jane Bevans, the conversation happened on Sunday, March 6. For those who missed it, a video is available on the library’s website at www.cornwalllibrary.org.
The infectiously enthusiastic conversation between Way and Boswell drew 65 Zoom participants, who had the chance to look at the new frank. food site (still being renovated) overlooking the Housatonic from the West Cornwall side. The restaurant will be in the carriage house of the building known for years as The Pink House (although at the moment it is a creamy light yellow).
Way and Boswell worked together at Martha Stewart Living for years, and now are pleased to be back together as Cornwall neighbors.
Boswell’s life has always maintained a thread of a connection with food. She always loved cooking, from a young age.
But she had no experience in television production when Stewart asked her to take on a television cooking show. Although none of the food experts working on the show had any idea how to make a TV production, somehow it all worked out.
“That’s how life is,” Way interjected. “You just figure it out.”
That was something of a theme in the conversation between the two friends: Life throws you opportunities, and sometimes you just have to reach out and catch them.
“I have always said ‘yes’ to opportunity,” Way said.
Way first came to Kent as a weekender, but soon found that he was spending more and more time here. He was working for several large companies as an expert on “branding,” and found he could do much of his work from The Country.
Although he had no experience as a professional cook, a friend invited him to open a small business in a retail space she owned on Main Street in Kent. He called it frank.food, not just because his name is Frank but also because he liked the idea of food that was sincere, open and honest.
The restaurant did well for three years, even when the pandemic made indoor dining impossible. He laid off most of his staff and started doing take-out dinners — and was so successful at it that he was spending about 75 hours a week cooking.
He eventually gave it up, and was then invited to open in the Pink House carriage house by the property’s new owner/developers.
Way used his laptop computer to give a walking tour around the future restaurant space, noting the river view from the outdoor deck that will seat 40 guests.
The inside is clean and modern, with a bar counter fashioned of dark walnut from a tree on the property that needed to be removed.
The menu will be simple, with artisan pizzas produced by Joel Viehland of Swyft in Kent. There will also be burgers made with local beef, fish and chips, salads and more. Way said he is working with a chef to help make the cooking more streamlined and professional, but he will still come up with the menu ideas.
As for what a food stylist does, Boswell described her career with several major magazines, including Martha Stewart Living and its spin-off, Real Simple.
As a stylist, her aim is to create visual balance. She said that one of the first things she has to tell clients is to calm down the presentation; there doesn’t always have to be a “cheese pull,” the food can stand on its own.
Her Zoom tour of her city apartment showed a sea of sheet cakes awaiting frosting and due for plating and a photo shoot the following day.
“For all the downsides of COVID-19,” Boswell said, “it has made people drive their creativity to new levels.”
Boswell finds food essential to post-pandemic life and noted “how important food is as a connector.” She is looking forward to seeing people experience food-human connections at frank. food. The long community table is expected to be a popular gathering spot.
Preparing at full tilt to open his new restaurant, Way said, “I don’t really know what I’m doing, but I’m giving it 150%.”
Food stylist Frances Boswell explained to Frank Way in a Zoom last week how to take ordinary dishes and enhance their beauty. Photo by Frances Boswell
Bearett and Wesson O’Dell complete the corn maze at Falls Village Fall Fest, Oct. 19.
The spacious and inviting Falls Village Recreational Center was site of the Fall Festival on Saturday, Oct. 19.
A truly gorgeous day welcomed visitors to the afternoon gathering surrounded by fall foliage. The Recreation Department and David M. Hunt Library put together the festival and offered games, music, and food for all ages.
Kids could paint pumpkins or, if they chose, could have their faces painted. Music was provided by John Stey and Rachel Gall, who laughingly said, “ I’m also known as the Falls Village Fiddler.”
The premier draw was definitely the “Pie Contests. Open to all, “baked from scratch” pies filled the judging table and there were 14 mouthwatering entries.
Apple and pumpkin were the majority of entries, with a strawberry rhubarb in the mix as well. Four judges eagerly sampled the pies and made detailed notes on taste, originality, and presentation.
Judge Denny Jacobs said he was “amazed at the variety and differences in just the apple pies” and added, “All the pies tasted great but there were a couple of outstanding ones.”
Results were tabulated and Emily Peterson, Falls Village Recreation Director announced the winners: Piper Peterson’s pumpkin pie took third, Tamara Polk’s pumpkin took second, and the grand prize went to Eileen Kinsella and her apple pie.
The eager public was then offered a tasting and loved every entry and gave the “Peoples Choice” award to Katlyn Kinsella.
Can Can Carl, the scarecrow made out of recyclable materials, at Lawrence Field.
The North Canaan Pumpkin Fest occupied the expanse of Lawrence Field with spectacular weather on Saturday, Oct. 19.
While sporting a new name, North Canaan Events Committee Chair Jenn Crane assured that this year’s festival was a continuation of previous autumn celebrations organized by the Committee. It was the first year the event has been located at Lawrence Field, which Crane said was a welcomed change from the more restrictive sites of previous iterations.
“This is really about collaboration,” Crane said, highlighting the many partnerships that enabled the festival to go forward. The Committee joined with many local nonprofits and businesses to bring the action to Lawrence Field, including the Housatonic Valley FFA Chapter, the Scouts, Saint Martin of Tours church, The Music Lab, and the Cranford Club. Local farms also joined in, with Freund’s, Ford and Carlwood farms contributing to the festivities.
Vendor tents lined the field selling various crafts and trinkets, while activities for families included pumpkin painting, regular painting, face painting, kids karaoke and a petting zoo. The festival ran an emergency relief drive for communities in the Southeast impacted by Hurricane Helene, which was continued at town hall on Sunday.
Alpacas bask in the autumn sun at Pumpkin Fest.Alec Linden
The petting zoo was operated by the Housatonic Valley FFA and included two alpacas and several pint-sized goats in a small pen. Chris Crane, president of the chapter at Housatonic Valley Regional High School, said they’re “just trying to get outreach to the community” about opportunities with the FFA.
Other features included Heather Matthews’ “mobile classroom and book bus,” where she gives away donated children’s books. Based in Sharon, it was her first time bringing the book bus to North Canaan, and the day had been fruitful. “My goal is to give away as many books as possible,” and she had donated several hundred at the festival, Matthews said.
Another popular booth was run by national art honor society students from Mount Everett Regional School, providing face painting, painting lessons, and even caricatures for participants. Some 25-30 kids had stopped by, the students said, “and some adults too.”
SOAR, a community-funded organization providing enrichment programs to students of Salisbury Central School, will takeover The Moviehouse Oct. 27.
At 1:30 p.m. on Sunday, Oct. 27, The Moviehouse in Millerton will host the SOAR Student Film Showcase, featuring a spine-chilling lineup of Halloween and horror short films crafted by SOAR students. This free event offers a unique opportunity to experience the creativity and talent of young filmmakers from Salisbury Central School. Following the screenings, viewers are invited to stay for a Q&A session with the filmmakers.
SOAR, a community-funded initiative, provides enrichment programs beyond the standard school curriculum, ensuring equal access for all students.
“This is the second year of collaborating with The Moviehouse,” said SOAR’s executive director, Lauren Brown. “From brainstorming the concept to editing the final cut, this workshop gives children an opportunity to work alongside Hollywood directors, screenwriters, producers, and actors to learn what it takes to make a movie.”
“This originally came about in the Spring of 2023 when SOAR reached out to us looking to collaborate in some capacity,” explained The Moviehouse’s General Manager, Jeremy Boviard. With a background in horror films writer, director, and Moviehouse board member Tod “Kip” Williams pitched the idea of doing a class centered on creating horror shorts. Williams led the program last Fall. “I came in to help about halfway through and had a lot of fun getting involved,” said Boviard. “This session I’ve essentially led the class, with involvement from Kip, his wife Gretchen Mol (also a board member), their son Ptolemy, other Moviehouse staff (Tom Cloutier and Kevin Pakrad), and local filmmaker Keith Boynton.” Many students returned for the second year of the class and have been able to build on their previous experience. “Working with each student to craft their stories and support their vision throughout the filmmaking process has been a lesson for all involved in adaptability and using the resources available to the best of your ability,” Boviard said.
No tickets are required—just come, enjoy, and be ready for a frightful afternoon. Please note the horror theme when considering younger children. Don’t miss this chance to support local youth in their creative pursuits.