What’s on the Menu at Lexx?

Executive Chef Eric Zedicker, Owner Don Rosenberg and Manging Partner Chris Bateman at the recently renovated and expanded Lexx bar.

By Heather Aveson

“A little elegant, with a cozy atmosphere. Even if it’s your first time it feels like you’ve been here before,” that was the first impression Executive Chef Eric Zedicker had of Lexx Restaurant when he visited this summer. But don’t let that cozy feeling make you too comfortable with the Lexx you know. There are lots of new things happening at the restaurant.

Chef Eric Zedicker just joined the staff of Lexx in October. Owner Don Rosenberg and Managing Partner Chris Bateman like the fit, “His personality works with ours. He’s humble, but he’s talented, and he’s got just enough of an edge that his food is really good,” says Bateman. Zedicker grew up on a farm in upstate New York so he’s all about fresh, high quality ingredients and letting the food speak for itself. He earned his stripes at Sonsie, the Newbury Street bistro, the Back Bay Social Club, and most recently a high-end caterer in Wellesley where he rounded out his culinary skills by working in every kind of cuisine.

So far Zedicker has been busy at Lexx getting a fresh fall menu off the ground, with new duck and chicken dishes, and seafood and vegetarian paella, along with Lexx favorites such as Morroccan Stew and of course, the famous Lexx burger.

Now the fun begins. Eric is firing up the smoker, which got little use before he arrived, and creating specials, especially “market fish” dishes based on the freshest catch of the day. These creative opportunities are what drew the 28-year old Chef to Lexx, “I had worked in the city and I was looking for a nice, small American bistro. I like simple food with unique tastes. I want to create a style that’s what I want it to be.”

Managing partner Chris Bateman is happy to have Eric taking over the reins in the kitchen. He’s been a jack of all trades at the restaurant for several years, running the kitchen and the front of the house as well as buying, hiring and managing, “I’ve been in charge of everything for several years and finally we got to the point where the restaurant outgrew me. I couldn’t do it all anymore. Having someone who’s not pulled in five different directions, who’s just focused on the kitchen, is going to have a huge impact on us.”

With the kitchen in good hands Chris has more time to focus on building other areas in the restaurant. This fall Lexx has introduced a Premium pour program. Diners can now order premium wines by the glass, rather than having to purchase an entire bottle. The restaurant invested in a high tech system that replaces the liquid with argon, rather than letting the bottle fill with oxygen. Chris explained that it’s oxygen coming in contact with the wine that breaks it down. They’ve started with four red wines this fall and they’re waiting to see how it goes.

The wine list, as well as the menu, is constantly changing in response to customer tastes. “Three years ago we had a fifty two bottle wine list, all world encompassing,” Chris says, “After a year we realized that Lexingtonians want California wines. So we pared the list down to twenty eight wines, mostly California.” But Chris wants his customers to remain adventurous too. “I’ve always tried to push people to pick some stuff that’s on the edge, right now we have an Albariño, a white wine from Spain. That’s their grape and it’s phenomenal. But most people would be scared to pick an Albariño, so we always try to put a few things that are a little bit different. Pushing the envelope again.”

All this takes place in a newly redesigned space that reflects the dining trends in Lexington and beyond. Owner Don Rosenberg worked with an interior designer to create a better experience, including a larger lounge area. “That’s an obvious trend, the lounge has become a strong focal point in urban and contemporary restaurants. Now you can really enjoy a meal with friends in the lounge.” Before the renovation sounds swirled around the space and bounced off the low, hard ceiling. So the ceiling surface was softened and walls reconfigured to quiet the space.

Rosenberg recognizes the importance of creating a comfortable space as part of the changing role of dining out in America. “Restaurants have become a very high form of entertainment. When I was a kid, restaurants were a place to go and eat. Now it’s a community, a gathering place almost like the movies used to be. Now you’re going to go out to dinner instead of the movies to enjoy company.”

Lexx customers keep coming back for that experience. So much so that Lexx has started a Loyalty program. More than 1,000 people have signed up for the points program that rewards frequent diners with big savings.

It seems Lexingtonians and their neighbors agree with Chef Zedicker, “Food should be simple and pure, with a different twist.”

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Local Architect Renovates 1935 Cottage

By E. Ashley Rooney

Older homes, often built before residential building codes were put in place, have steep stairs, narrow doorways, or bathrooms only on the second floor.

Sally DeGan, A.I.A. Principal, at Lexington’s SpaceCraft Architecture, Inc.

These environments make it difficult for adults to remain in their homes as they age. Modifications such as enlarging doorway openings, increasing the width of hallways or other pathways, and adding a full bath to the first floor can make a significant difference. The Emmy® Award-winning PBS home improvement series This Old House® will feature the transformation of a 1935 cottage in rural Essex, Mass., into a universally accessible space for seniors as one of its renovation projects for the upcoming 33rd national season.This Old House general contractor Tom Silva selected Sally DeGan, A.I.A. Principal, at Lexington’s SpaceCraft Architecture, Inc. as the architect because of her listening skills and knowledge of sensible design practices. “Some of that,” according to Sally, “is knowing the different products to specify; some of it is common sense.” The house needed a significant amount of work to get “its bones back in shape.”

Once that was done, Sally and her team at SpaceCraft Architecture, Inc. added a new kitchen, a four-season porch, and master bathroom and bedroom on the first floor, all connected by an open floor plan. The doorways became wider and lost their thresholds; the bathroom became bigger so that a wheelchair or walker could be used within it; the kitchen became more user friendly, i.e., a mere touch opens cupboard doors; the outside walkway was raised and graded so it was flush with the first floor of the house, eliminating tripping hazards. When completed, the cottage will seem like anyone’s home, but the new design will allow residents to live entirely on the first floor. The cottage has another two bedrooms and a bath upstairs for grandchildren or caregivers.

Family members often worry than an older person’s own home would become unmanageable and unsafe. With the rising number of aging baby boomers, more and more attention is being paid to the increasing ranks and needs of older people. Instead of skirting around the issue of limited physical functions, architects and design professionals are accepting it and dealing with it as a design challenge. And instead of seeing the solutions as sterile, hospital-like environments, architects such as Sally are coming up with beautiful, thoughtful, and personal solutions.

Sally says, “I have experience with younger clients who suddenly have a knee replacement or a family member who has significant health problems who need to retrofit their house accordingly. There are many home modifications and services that create a safe, living environment. For example, we use lever handles on faucets and showers, encourage hand held showers in every bathroom, and build a room that can be used as a first floor bedroom, if necessary. When clients are building new houses with the traditional half bath downstairs, I suggest they add enough space so that a shower can be installed within it.”

In a user-friendly house, the goal is to increase the flexibility of the space, preparing for the unknown and creating an environment that creates useful options for how to use and function in the space. When planned to incorporate any physical changes over time, these homes will end up beautiful and enjoyable.

 

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Will Lexington Welcome the Inn at Hastings Park?

By Laurie Atwater  | 

Lexington Family Purchases the Former Dana Home and Proposes to Open a Traditional New England Inn  ~ 

Lexington has a long history of providing hospitality for visitors. Above, the Lexington House provided lodging, and acted as an important gathering place for community events. Below, a menu from the same establishment. Photo from the Lexington Historical Society archives, reproduced in Lexington Massachusetts, Treasures from the Historic Archives, by Dick Kollen.

 

Lexington has a long history of providing hospitality to visitors. In his volume Lexington Massachusetts, Treasures from the Historic Archives, Dick Kollen, Lexington historian and former Lexington High School teacher writes, “In the nineteenth century several large and successful hotels prospered near the center of town. The heyday of Lexington’s hotel era really began after the civil war, when the railroad’s full effect of affording easy access to Boston combined with increased urbanization. Large Hotels such as Massachusetts House and Russell House attracted travelers who liked to ‘summer’ in Lexington as well as those planning winter sleighing parties.”

The Lexington House (originally called Muzzey’s Hotel) was built by Benjamin Muzzey in 1847 where the CVS stands today. It took the place of the Monument House a smaller hotel owned by Muzzey just as the railroad (he was a big booster and a heavy investor in the railroad enterprise) came to town. Kollen writes that Lexington House was an important part of the community providing a venue for reunions, concerts and other community gatherings. It was an elegant building with “two extended wings, fronted by large porches.” The “Bill of Fare” at the Lexington House restaurant featured such delicacies as “Escalloped oysters, quail, duck and Italian cream.”

After this period, hotels in Lexington began to disappear until the Battle Green Inn remained the only lodging option in Lexington proper. The Battle Green, was allowed to fall into such general disrepair that it could not be credibly marketed to families and tourists as an inn so it became transitional housing and was subsequently demolished. It is now the site of luxury condominiums. Lexington has no centrally located accommodation for visitors.

Currently a proposal is before the Lexington Planning Board and headed to Town Meeting to allow the rezoning of the former Dana Home property to accommodate an inn and modest restaurant just outside the central business district. The Dana home is located at 2027 Massachusetts Avenue and has been used as an elder home for 95 years since it was purchased with a generous bequest from Lexington resident Ellen Dana. The Dana Home is perfectly suited to use as an inn with rooms with private baths, a modern sprinkler system, commercial grade kitchen and hospital sized elevator for handicapped accessibility, the property will transition nicely. This may be Lexington’s chance to continue an historic tradition of warm, welcoming hospitality in the center of town.

 Lexington Neighbors for Responsible Growth

However, there is a small group of citizens who oppose this proposed use for the property because of its location. They call their association Lexington Neighbors for Responsible Growth (LNFRG ) and they have been actively opposing the proposed inn for almost a year now. They have approximately 100 members mostly from the neighbors across the street in the Parker Street area as well as residents in Pine Grove Village and the Woodbury/Stratham Road area. Their letters to the Planning Board and other documents are available on their website www.lexprotects.com.

Gresh Lattimore, LNFRG member and resident of Jackson Court objects to “the size and scope of the project.” According to Lattimore, “She [Kennealy] will be using something like 80% of every square on the two properties. The parking will dramatically change the look of the property. Once she’s built her expansion using the Mulliken House and doing the restaurant build-out, she has to use the rest of the property as parking. The plot is not that big to begin with.”

Lattimore and LNFRG is also worried that the onsite parking will not be adequate and will force additional parking onto Parker Street, Massachusetts Avenue and Worthen Road.

According to Lattimore the group feels that the biggest problem with the proposal is the change in zoning from residential to commercial. “The fact is that something like this hasn’t been done in over a half-century—it sets a dangerous precedent.” In their latest letter to the Planning Board, LNFRG now favors “converting the Dana Home property into a multi-family residence.”

 Lexington, Lexington, Lexington!

Trisha Pérez Kennealy along with her husband Mike is willing to roll the dice on this enterprise. With a lot of work ahead, Trisha is still convinced that this is the right business for this spot in the town that she loves. “As Lexingtonians we have a responsibility to nurture our place in history and to welcome and accommodate those from across the country who wish to visit,” she says. “Mike and I are committed to making this a quintessential New England Inn with local fare and exceptional hospitality.” The want to call their business the Inn at Hastings Park.

“When I first moved to Lexington in 1982, I vividly remember the first time we drove through the center. We were coming from Puerto Rico—very different culture, different architecture—just very different,” says Trisha Kennealy seated in the dining room of what she hopes to be her new Inn on Hastings Park. Trisha is an animated and attractive woman, a graduate of Harvard University and Le Cordon Bleu in London, a mom of three and an active member of the Lexington community.

“We drove into Lexington, mom, dad my sister and me, and we knew that we had found the place we wanted to live,” she says. Trisha Pérez, as she was known back then, came to New England with her dad Luis Andres Pérez who was pursuing an educational opportunity at Harvard. “It felt like a real town. The history, the architecture—there’s no doubt in anyone’s mind that this is a small town.”

It’s a small town that she came to love and cherish. “My sister and I were supposed to go to private school,” she says, but when we moved here we decided to go to public schools. Then, when my father completed his Masters program, we just assumed we would move to the New York or New Jersey area where my mom and dad’s parents were, but we loved it so much we wanted to stay.”

Kennealy is a product of the Lexington public schools and proud of it. She went on to Harvard and when the time came, she was married at the First Parish Church on the Lexington Green.

A generation later, with daughter Gabriella in tow, Trisha and her husband Mike (they met at Harvard; he’s from Reading) came back from Europe where Mike had been working. They were looking for a place to locate and grow their new family. “I was very flexible,” Trisha says with a laugh, “I’m willing to look at three towns—Lexington, Lexington and Lexington!”

That’s when her true love affair with Lexington blossomed. Trisha and Mike had two more children, Rory and Conor, and became deeply involved in the community. “I have been committed to participating in my children’s education through the PTO and I’ve been involved with Stand for Children, Lexington Education Foundation (LEF) and the Community Nursery School,” she says. Kennealy is also a town meeting member from Precinct 6, so she is no stranger to the process that has consumed her ever since she purchased the former Dana Home and has sought to change the zoning of the parcels.

“There hasn’t been a public meeting that we have been asked to participate in, that we have refused,” Kennealy says with a smile. “The bottom line—I want the community to feel good about this and to understand that I want to make a real contribution to Lexington with this business.”

The many hours of public debate, strong opinions and heated comments have no doubt taken a toll on Kennealy who has owned the property for about a year now. She also purchased the adjoining Mulliken House which features a barn on site that was used as a casket company. During the past year her company AB Holdings has been developing the site plans and participating in the process of bringing those plans to the community. Trisha’s dad, Luis Pérez of Wood, Hammer & Nails is deeply vested in the project. Luis’ is a company builds distinctive homes and he will be very involved in the restoration of the inn.

Several of the meetings including an informational forum presented by the League of Women Voters have become contentious, but the group soldiers on because they believe in the project. Both Trisha and her father agree that the process has been very important and instructive.

There are several issues that the property owners must overcome before they will be allowed to build out the site and run it as a 22 room inn with a small restaurant that will be open to the public.

 Rezoning the Property a Contentious Issue

The number one objection expressed by LNFRG is the rezoning of the spot from residential to commercial. Their letter indicates the group’s disapproval of the rezoning because of its possible precedent-setting nature, its deviation from the Lexington Comprehensive Plan as they read it and violation of the Commonwealth’s Uniformity Standards. These are common arguments for opposing spot zoning (zoning that is applied to a specific property).

Zoning conversion works both ways. For example, the development of the Battle Green Inn required rezoning from commercial to residential in our central business district and created a precedent for housing in the center. Many were opposed, but ultimately the issue won support and everyone seems thrilled with the result. More specific to the Dana Home site, designating a fifteen bedroom house with an institutional kitchen as a “residential use” was a stretch of the zoning laws to begin with. The Dana Home was a nonconforming institutional use of property on the outermost corner of a neighborhood that is abutted on most sides by institutional uses: St. Brigid Parish, rectory and offices, the Grace Chapel complex, Hayden Recreation Centre and Skating facility and the town recreation complex (pool, basketball, tennis, skateboarding, track). It is close to businesses—Douglas Funeral Home, Walgreen, Stop & Shop and Starbucks. Its closest abutters are the residents of Pine Grove Village who are in a difficult location between a parking lot and the wetland between them and the Dana Home.

 The Dana Home Board Approves of Inn

Patricia Nelson is the Co-President of the Dana Home of Lexington along with David Williams. Nelson and her fellow board members were charged with selling the property, and they feel that an inn is a perfect use for the location.

“Our first responsibility was a fiduciary one,” Nelson says. “We had an obligation to get fair market value for the property.” They received many proposals in two categories—inns and condos. “We wanted to make it as open a process as possible,” she adds. After the word got out about possible uses for the space, Nelson says that the support for the inn idea was overwhelming. “I was approached in the grocery story—completely unsolicited—and people would express their preference for the inn concept.” Nelson says unequivocally that the inn idea was much preferred over the idea of more condos. “We don’t have a nice historic inn like the Colonial Inn [in Concord]. The board also liked the idea from the preservation standpoint—maintaining the basic structure without cutting it up into condos and compromising the period woodwork and other architectural elements seemed ideal.”

“The Dana Home Board is supportive of Ms. Kennealy’s future plans for the property,” Nelson and Williams wrote in an April 8, 2011 letter announcing the sale, “The Dana Home has played a significant role in the lives of many Lexington residents. Trisha Pérez Kennealy’s concept will carry on that legacy by providing a place where residents and guests can gather to enjoy food, rest and community.”

At a recent Planning Board hearing, Ms. Nelson described about the busy life at the Dana home. In a follow-up interview she said, “The Dana Home was a very busy place!” She concedes that the past decade has been a little quieter simply because residents had become older and stopped driving, but it was not a sleepy little facility according to Nelson. “Residents shared 3 meals a day 7 days a week, 27 people were employed there and lots of people came to eat lunches.” The Rogerson Communities (the company that managed the facility) often hosted staff onsite. In addition Nelson says, medical staff “were always coming and going” day and night.

On the Rogerson Company website they list services as 3 meals a day, snack service, pharmacy delivery service, around the clock safety checks, housekeeping and laundry service, recreational programs and wellness programs as some of the activities going on at the home. At that same Planning Board hearing at Clarke Middle School neighbors took to the microphone observing that they never noticed that much activity at the site. Given Ms. Nelson’s claims about the actual activity at the Dana Home, it appears that the corner lot is able to absorb quite a bit of activity with little impact on the neighborhood.

Residents on the Green Support & Others Support the Inn

Residents residing all around the Lexington Green are in support of the project. Carla Fortmann who lives in one of the historic homes on the green says that she and her husband Tom are strongly in favor of the project. “Number one: We need it,” she says. “Number two: I don’t think it’s too big—I think it’s a very good design.” If anyone would know whether we could use an historic inn in town it’s Fortmann; she works as the manager of the gift shop at the Buckman Tavern and speaks with tourists almost every day. “We need a nice inn here in Lexington. This reminds us [she and her husband Tom] of all the fears that were raised about the Minuteman Bikeway, but now that it’s done it’s a big success and an asset to Lexington.” Carla forecasts the same result if the plans for the inn are allowed to move forward. “I think they would do a wonderful job and wouldn’t it be nice to have it go to a Lexington family.”

The Chairman of the Lexington Tourism Committee, Dawn McKenna agrees. In her experience the need for an inn to rival the Colonial Inn in Concord would go a long way toward encouraging tourists to stay in Lexington. McKenna noted that the Massachusetts Office of Travel & Tourism (MOTT) recently estimated that there is $50 million in tourism spending in Lexington. That income for Lexington and its business community has been growing steadily and could be even greater if visitors could stay in Lexington Center according to McKenna. “We really want to capture that hotel and meals tax, but more importantly we want to offer hospitality to our guests.” Lexington currently has three hotels, but none of them are within walking distance to the center. “The longer they stay, the more they spend,” she says.

Proponents of the proposed inn from all parts of Lexington have spoken out at public meetings and written supportive letters to the Lexington Minuteman.

Additional Concerns/Traffic

The neighborhood group is also very concerned about traffic safety. They worry that additional traffic will add to the problems at the Worthen Street/Massachusetts Avenue intersection. However, these safety issues were in existence long before the proposal to convert the Dana Home to an inn. Over the years many attempts have been made to improve the safety of Worthen Road—a heavily travelled bypass that was designed to handle a large volume of traffic, diverting travelers heading from Bedford to Waltham, Arlington, Belmont and beyond away from the central business district. It is also the main road feeding Lexington High School, Hayden Recreation Centre and the town pool/basketball/tennis court/track complex.

According to the traffic and parking consultant advising Kennealy, they anticipate an increase in traffic of less than one half of one percent. Concerns about consumption of alcohol at the restaurant, large delivery trucks, and congestion at the intersection have also been raised. Kennealy does not anticipate an intensive schedule of deliveries and she says that she will be using local farmers and small purveyors with smaller trucks, so she does not anticipate many large trucks onsite.

Still, it is a busy intersection and like many areas in town, it is less than optimal from a safety standpoint. However, you could cite similar concerns about the center which has been the scene of several pedestrian fatalities and East Lexington which has adopted a system of using pedestrian crossing flags at certain crosswalks because of congestion and lack of visibility.

 Additional Concerns/Wetlands

When engineering Worthen Road, a section of North Lexington Brook was covered over in 1956. This created wetlands on the surrounding properties. These wetlands are protected by the Massachusetts Wetlands Protection Act and the Lexington Wetland Protection Code and enforcement of these rules falls under the purview of the Lexington Conservation Commission. This important work preserves the quality of water passing through Lexington and on to other towns.

LNFRG has commissioned a report from a company (CEI) specializing in the analysis of wetlands. Kennealy has been very open to these outside reviews. “We appreciate that they have put in a lot of time. Because of these reports we have been able to identify many ways to make improvements to our plan,” she says. Many of the wetland concerns center on construction of the parking lot, staying within a 50 foot “no build zone” and handling storm water runoff.

The Kennealys have also agreed to clean-up the invasive plants that currently threaten the area as part of their plan for wetlands management. Hopefully a cleanup will also ensure a more aesthetically pleasing appearance on the site than currently exists and enhance the experience of all those who abut the marshy area.

 Additional Concerns/Parking

The proposal for the inn includes plans to build a small parking lot between the Dana Home and the Mulliken House. This has created concern about the aesthetics of the streetscape. The eleven page letter submitted to the Planning Board by LNFRG claims that there is no other visible parking along the Battle Road. In fairness, the “scenic byway” doesn’t really begin until the intersection of Massachusetts Avenue and Route 2A. The National Park Service purchased and removed more than 200 structures in the process of creating the scenic byway that successfully recreates the look of small farms and pastureland. However, from the Lexington Green to Route 2A there are two circular driveways that are often full of automobiles (St. Brigid and the Methodist Church), parking at Community Nursery School is visible from the street and the overpass hums with automobiles as you cross at any time of day. Certainly one cannot deny the 21st century as you stop at Wood Street to wait for traffic to empty out from MIT at rush hour even as you are on the edge of the National Park.

Despite claims in one of the LNFRG document that a parking lot beside the inn will be “an anachronistic embarrassment to the period homes around them” and be offensive to “visitors from all over the world,” it might just as easily be suggested that those very visitors would love the opportunity to sit on the porch and enjoy the beautiful surroundings in Lexington on Patriot’s Day for example, or listen to a band concert at Hastings Park or perhaps enjoy a friendly meal alongside some locals to add to the hospitable feel of Lexington and nurture their desire for a return visit.

Listening and Responding With Revised Plans

Though the Kennealys have been accused of responding slowly to the concerns of the neighbors and the Planning Board, Trisha notes that her team has been attending all of the meetings, engaging in the process and collaborating with their team to provide a workable solution. According to Kennealy she has researched the industry, talked with other inn owners and created a mix of room fees and food service that will allow her to prosper as a business.

Now the Kennealys have submitted revised plans for the site that respond to many of the neighborhood concern. “Our primary objective in redesigning the plan,” she says “was to scale back the massing of the structures on the site.”

On March 16th at a meeting with neighbors and citizens, they unveiled a new site plan (see old and new plans at right) designed to preserve the core of the business plan and achieve it with less intensive use of the site—to reduce the visible mass of the project and maintain the original footprint of the buildings as closely as possible. “We began by taking out the office component of the proposed project,” Kennealy says. The office was to be located in the barn. “We are moving our offices and the related jobs to our Westwood location. This enables us to relocate two guest rooms from the former Dana Home into this space. In addition, heeding the recommendation of the Historic District Commission, we will not change the facade of the barn. We will maintain the facade, while making only the necessary repairs. Much of the site to the right of the barn will be maintained in its current state, including the existing stone wall,” according to Kennealy.

The architects have eliminated both proposed additions to the original Dana Home structure and added a small hallway around the elevator to accommodate service staff. They have reduced the addition to the Mulliken House by fifty percent and want to move the house by eighteen feet to clear the 50 foot wetlands no-work zone. This will also allow them to install a foundation below the house.

By moving the Mulliken House, they can reconfigure the parking lot, increase the parking spots to 31 and improve traffic circulation. They will also be able to move the Massachusetts Avenue entrance to the parking lot so that it is sixty feet from Parker Street and 200 feet from Worthen Road. According to Kennealy’s plans, this parking lot will be designed to minimize the impact of headlights and ambient lighting and will be extensively landscaped to enhance the streetscape and provide a screen. The parking lot on the Worthen road side will remain the same—wetland requirements make it impossible for the new owners to relocate the side entrance or connect the two parking areas. However, they feel that their reconfigured parking and circulation plan (calculated using AutoTurn® analysis as LNFRG requested), will improve traffic circulation and safety.

Kennealy does not expect that these changes will satisfy all concerns, but feels strongly that she is making every effort to work with the neighbors and address most of their concerns. “We have really worked hard; the rest is up to the Planning Board and Town Meeting,” she says. “It’s all about balance,” she says. “We have listened and incorporated many of the requested changes, but we have to maintain the economic viability of the project.”

Moving forward to town meeting Trisha and Mike are optimistic. “What we want is to create a great inn here in historic Lexington like those in most historic towns.”

Lexington’s history is full of wonderful inns and hotels. Proponents of the Inn at Hastings Park hope to revive this great tradition at the site of the former Dana Home and provide a much-needed addition to Lexington’s tourism offering, a vehicle for economic development and a welcome addition to the commercial tax base.

The prospect of a warm and hospitable place to gather with friends, to celebrate special occasions and to provide lodging to our guests in the center is exciting for the Lexington community and many hope that Town Meeting and community leaders will come together and support this plan.

 

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Wilson Farm Welcomes Spring with New Entrance

Wilson Farm is saying good-bye to the familiar white tents along Pleasant Street. For years the tents have welcomed customers to the stand with fresh local produce, seasonal specials, samples and demonstrations. This spring the tents will be replaced by a permanent, climate controlled greenhouse structure. “The tents are labor intensive, not weather tight, and not as aesthetically pleasing as the farm stand itself,” says Lauren Wilson, 5th generation family member. “The new entrance will be unimposing, visually pleasing, and will complement the barn.”

The Stand will remain open through out construction and Wilson Farm has worked hard to make sure there is no impact on the quality of customers’ shopping experience while the new greenhouse entrance is being built.

Rendering of new Greenhouse Entrance to be completed this spring at Wilson Farm

One big move might make shoppers who remember the “old” stand a little nostalgic. The cut flower department will move forward into the new structure, similar to its position years ago. The extra space in the stand will allow the Farm to expand its product selection. Here’s a hint -look for a greater number of refrigerated cases inside.

The new entrance reinforces Wilson Farm’s commitment to local agriculture by providing more room for fresh from their fields produce, as well as items from other local growers and producers. Lauren says the continued interest in local produce allows Wilson Farm to compete with larger chain stores, which unlike Wilson Farm do not grow their own produce.

Wilson Farm’s commitment to local business played a big part in designing the new space. “Wilson Farm has always made an effort to give back to Massachusetts, especially in their partnerships,” Wilson said. “We explored several options for the new entrance, including researching many different companies all around the world. We chose Private Gardens because they are family owned, have a great product and are right here in Massachusetts, making them an ideal designer for the project.”

Wilson Farm customers are sure to be pleased with the comfort and look of the new space, but they won’t be the only ones. Owner Scott Wilson is excited about the benefits of the new entrance, “I’m looking forward to the day when we don’t have to bang snow off the tents; when we don’t have to adjust displays because of the rain; and when customers can enter and not feel cold! The new entrance will provide immense benefits, including the ability to protect our customers from the elements.”

Wilson Farm is open year-round and is a multiple “Best of Boston” winner (now a “Classic” recipient). They have locally grown produce, house baked bread and sweets, freshly prepared take home meals, their own hen house eggs, top quality meats, dairy and cheeses from New England, beautiful cut flowers, and a huge selection of lush garden and indoor plants. For 127 years, Wilson Farm has been at 10 Pleasant Street in Lexington, Massachusetts. For more information, visit www.wilsonfarm.com.

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nourishing body and soul

Karen Masterson

By Marie Manning

Most women who run a small business, are raising a family and seeking balance in their lives don’t constantly scan the horizon for more causes to take on, but that’s what Karen Masterson owner of Nourish restaurant in Lexington is doing all the time. Karen pursues purpose in her life and the lives of others with an almost evangelical zeal.

Especially as she gets older Losing her mom last year has sharpened Karen’s focus even further—mortality has made her appreciate the great gift of a long life that we in developed countries enjoy. Karen thinks about women in other situations in other lands who do not have time to worry about aging, weight, wrinkles and grey hair because many die so young.

Karen’s non-profit organization This is My Face focuses on the creating positive messages for women about healthy aging and the great value of women in society. Attempting to create conversation around breaking free of the beauty and youth ideal promoted by advertising, Karen hopes that This is My Face will continue to grow and to provide support for women.

“Aging is not a disease,” Karen says. “For some reason we’ve been allowed to believe that wrinkles are some symptom of a disease called aging instead of embracing the fact that compared to other women in developing nations we get decades more time on earth.” It’s that time that Karen wants to harness. Coming from a great family of can-do women, Masterson always believed that she could do anything that she set her mind to. “If it needs doing, you do it,” she says with a laugh. I looked at my mom and my aunts and thought it looked like fun—being older! They had so much power and such a sense of adventure!”

Her mother was active in Edmonton, Canada doing everything from creating programs for youth in emergency shelters to running political campaigns. You could say that activism is in Karen’s blood. That Canadian can-do attitude guides her path. “The women in my family never saw getting older as a ‘problem,’ ” she says. Now she is struck by the amount of panic that women feel as they age. “I was thinking the other day that we need wise leadership, not unlined leadership,” she says. “What are we doing with the time and the resources that we are blessed to have? Masterson believes in the leadership potential of women and argues that they could be using their energy and their economic strength to serve others and not to serve undermining stereotypes perpetrated by a profit-driven business.

Karen understands however, that women come from all kinds of situations; that we each have to choose what works for us. For some, covering gray or even more extreme cosmetic procedures may help maintain positive self esteem and be necessary in the job market. However, she questions the constant drumbeat of societal messages that motivate women to believe that their worth is linked primarily to their appearance and therefore declines with age. And, she worries about the message that it sends to young girls.

“Recently I was listening to a show on National Public Radio and they were describing the obstetric fistula crisis for women in Africa and other underdeveloped nations,” she explains. Obstetric fistulas ocnourish restaurant cur in  women who are often very young, malnourished or both. Their pelvises cannot accommodate normal delivery. These obstructed labors do not progress and there is no medical intervention available to assist them. It is not until the infant dies that its body will pass, and the woman is left with extensive tissue damage that makes control of bodily fluids impossible. Obstetric fistula has a devastating impact on the woman’s social and family life and most often leads to being abandoned and ostracized.

Because of that story, Masterson did some research and This is My Face held a fundraiser to support this cause. “I felt it was a good fit for This is My Face when you think that a procedure to heal a woman with this condition costs roughly the same as one shot of Botox ($450)!”

Masterson has also become interested in supporting local women in crisis who reside in shelters due to domestic abuse. She is working with a shelter in Framingham to explore partnering opportunities for This is My Face. Karen hopes that with advocacy and education, women from all walks of life can be helped and nourished.

Nourishment is what Karen intuitively provides. Her restaurant is dedicated to locally sourced products that nourish the health of the customer and the livelihood of the grower. Her non-profit work nourishes the self-esteem of those who volunteer as well as those who benefit from their fundraising. Karen even hopes to nourish a little creativity and merry making at her restaurant which has had a successful year presenting open-mic nights and local entertainment.

Mostly, Karen nourishes community. As a small business person Masterson has struggled along with everyone in this tough economy. Still she has continued her alliances with arts groups in town and recently displayed Soup Bowls for Hunger for the Lexington Arts and Crafts Society at the restaurant. Karen has also been known to sit in on meetings for the Lexington 300th Celebration often held at her restaurant!

Karen echoes what we hear from all our local business owners: how important it is for the community to support them. “When you walk in a merchants door it is like voting ‘Yes’; when you walk by it is ‘No.’ ” She is grateful that her business has seen growth in the past year despite the down economy, but she has worked hard at it. “I have a great life,” she says. “I wake up every day thinking about community and global issues and how I can help. So many problems are solvable when we work together.”

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Creative Expressions Returns to Lexington!

Carmen Lombardo with Laurel and Michelle.

It was 1974 when Carmen Lombardo began working as a stylist at John Dellaria. He was young, talented and ambitious. Only four years later he had his own salon on Bedford Street with a group of dynamic men that would dominate the salon scene in this area together and separately from seventies until the present.

I am so fortunate to have started at Dellaria working with Philip Ciampa, Lombardo says freely.  I love the man. He was a great mentor.  Carmen called his then-new salon Creative Expressions and the name is a neat summary of his vision for the business to business that expresses the artistry of the stylist through the innate beauty of every woman.  It’s a name that still resonates today.

Lombardo bought the building next door and stayed there for the next twenty years until he grew the business to the point where he needed to expand; he moved to a more central location in Arlington, but he held on to the property in Lexington.

In the intervening years, many of his former employee opened their own salons something that he considers a tribute to their early success together. Everyone should aspire to that to be an owner, he says frankly. Last month Creative Expressions returned home to Lexington with a fully refurbished salon in this original Bedford Street Location. I love our Arlington Salon, but I was ready for a new challenge, Lombardo says.  Arlington remains in the capable hands of his wife Annette.

Now he is proud and happy to back in Lexington. Lexington is loaded with quality, he says, and he is anxious to bring his own special brand of quality and service back to the community that gave him his start. I was a kid when I opened up my first salon, he says. One of the best things about being twenty-one is you are so stupid that you are not able to be afraid! Being afraid is still not in Carmen’s DNA. I have always been confident of my technical ability, he says, and I knew I could be successful with lots of hard work.  He’s anxious to get down to work in Lexington in his new-old location!

Looking at him, it’s hard to believe that this handsome and charismatic man has been in the business for over thirty years he still has the energy of a 21 year old!  He and his wife Annette have lived in Lexington for all of these years and raised a family. Lexington is a fantastic community, he says with pride.

Although Carmen thinks it is a bit grandiose to refer to cutting hair as an art form, he clearly has an artist’s passion for his work and for the discipline and technique that goes into it.  It is on this foundation of  “technical perfection” that he has built a stellar reputation for expertise in his field and a thriving business.  How does he do it and why take on a second location at this stage in his career?  I just keep on driving to make it better, he says. “I needed something new to get me excited; a challenge. I get itchy,” he says with a laugh.   “I’m working really hard; I’m leading by example the same way I’ve always done,” he says with assurance.

Carmen derives real joy from training his young stylists.  He has worked closely with Minuteman high school Director of Cosmetology Cynthia DeMaio over the years and has hired a number of graduates from their program. Both Laurel and Michelle in Lexington salon came through the program. “I started with Carmen while I was a senior at Minuteman,” Laurel says. “Carmen has given me lots of opportunity to learn and grow as a stylist. We’re always going to classes and shows; always trying to learn and grow.”  Michelle also went to Minuteman in the post-graduate program. “I did one full year at Minuteman and was able to become licensed,” she says. “Minuteman provides a fantastic opportunity for kids,” Lombardo says. “It’s one of the great things about being in Lexington.”

The new salon is beautiful.

He also recommends the post-graduate program to people who may want to change careers.   “Minuteman is a great resource for this town,” he says. “Once you train them they become success stories on their own!  We’re always learning here,” he says. “You build the business with the young ones. They have such energy!”

I visited the salon on a Tuesday night which is “teaching night” at Creative Expressions.  He encourages each of his stylists to work on their technique, present new ideas and explore new products.  But most importantly Lombardo teaches his stylists to listen. “It’s so important that a stylist really listens to the client. I always want to make absolutely sure that whatever we do is working for the client; not just looking good when they leave the salon, but really working for their lifestyle, or we haven’t done our job.”  That means a haircut and color needs to look good between services, not just when the client leaves the salon. “It’s easy to make someone beautiful when they are here, but a technically perfect haircut that works for your face shape will also work for you at home. That’s our goal.”

It’s a goal he takes very seriously. “I am more critical of myself and my staff than anyone else,” he says. “This is a professional relationship, and we need to deliver a professional product. My life here is surrounded by my master hair stylists; I know they are a capable group.”

Staying on top in a very competitive business speaks to his professional success, but he knows that the salon relationship can be challenging because it is both very creative and very personal. “A hairdresser needs to be open to criticism; the ego cannot get in the way,” he says.  Lombardo is proud of the long-lasting relationships he has been able to maintain with his clients.  “My clients represent me and my philosophy; it happens naturally and they keep coming back!  I want clients to feel free to express themselves’ to demand the best from us,” he says. “They should never be afraid to be honest.”

According to Lombardo, it’s all about communication.  “We talk. What do you want for your hair?   What do I see?   It’s important that a hairdresser be honest, to take the initiative to propose new ideas,” he asserts.  He acknowledges that it takes a certain confidence to take clients in a new direction. “That comes with success.  I see so many transformations; dramatic changes; that’s what makes hairdressing so much fun.” And it really is fun for him. “Most people come to a new salon looking for a change,” he says. “For me, it is an artistic process; something catches your eye; the face shape, the tonality of the skin; it’s an opportunity to create.”  And he tries to keep it fresh with every client. “Once we know your hair we’re going to work with it to make it work for you,” he states. “Because your hair should always be working for you; you shouldn’t be working for your hair!”  Lombardo says anytime you spend more than twenty minutes blow drying your hair something is not working with your haircut! “Who has time for that?”

The salon itself looks beautiful.  Everything is new and the aesthetic is warm and inviting. “We wanted to create a comfortable environment,” Lombardo says. “From the moment you walk in the door of Creative Expressions we want the experience to be welcoming and memorable; like no other.  We want you to leave thinking: “This place is amazing and I look amazing!”. “

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Candy Castle at 30. Sweeter than Ever!

Molyna Sim and Paul Clancy at the chocolate counter. All Candy Castle’s chocolates are hand made locally.

 By Heather Aveson  |  “I am the proverbial ‘kid in a candy store,’” admits Paul Clancy swinging a 2-foot long baseball bat filled with chocolates. And it’s a good thing too, since he’s the owner of Lexington’s Candy Castle celebrating its 30th anniversary this month. Paul and his store manager Molyna Sim remind me of a chocolate covered pretzel in the candy case. The flavors are very different, but work really well together.

Paul’s playfulness can try the patience of the, sometimes, more practical Molyna. Paul ordered the 2-foot long baseball bats, along with giant lollipops and “Idaho Spud” candy while Molyna was away recently. “I couldn’t believe it when this really large order arrived. All I could say was, ‘we’ve got to do something about the price of these baseball bats,” chides Molyna with a laugh, “after all, we are a business and we have to have a profit margin.” Paul just shrugs his shoulders, “Aren’t they great!”

Playfulness is just one side of Paul. He bought the store in 2008 from the second owners, Darla and JC Massad. Paul had been selling and supplying food service and ice cream equipment to local mom and pop shops. That’s how he met Darla and JC When the couple decided to sell, Paul was already familiar with the business and Paul decided to step in. All fun aside, it’s hard work,“It’s a lot more work and a lot more hours than I was working, but in the end it’s a lot more satisfying.”

Barbara Doherty of Winchester opened the original Candy Castle in 1981 in a tiny storefront around the corner on Meriam Street. She knows what Paul means. “It didn’t dawn on me how much physical work it would be. I’d start my day going to Somerville and picking up 300 lbs. of candy. And we did it all ourselves.” When she had the opportunity to move around the corner to the present location she grabbed it. “We didn’t miss a day. We couldn’t afford to. We carried everything around the corner ourselves and the customers were so nice, they just stepped over the boxes.”

After the move Barbara added freshly made frozen yogurt, slush in the summer and cold drinks for thirsty tourists. Paul credits much of Candy Castle’s longevity to its view of the Battle Green. “Tourists get off the bus and they see that tall cool drink in the window, we get a big boost from our location.” But it’s also a destination for locals. Christopher Lupone and his dad stopped by for a treat recently. While Christopher, who attends Hancock Nursery School, made his choices, Dad commented, “It’s hard to get away, we’re so busy with all things we do around town with the kids. So it’s like a mini-vacation when we come to Candy Castle.” A lot of kids have grown up with Candy Castle and it’s a go to destination for LHS kids after school and a must for younger kids on half days.

All the chocolates at Candy Castle are locally made.

For some of these kids Candy Castle is their first work experience as well. Molyna started out working part time while she was at LHS. She went away to school, but came back and worked a shift here and there during breaks. When Paul bought the store he asked Molyna to come back and help train his new staff. In 2009 he convinced her to come back as full time Manager. Now she’s the one watching high school students come and go. “I was hired as a local kid. I was able to do what I wanted to do and come back,” she says, “The girls from Lexington go off to college, get internships, and sometimes they need a job…it’s one of those places you keep coming back to.” Although it ruffles her feathers to hear it, Molyna is something of a mother hen to her brood of Lexington chicks. “I write college recommendations and references for them. Working here helps kids learn about dealing with finances, people, and following through on commitments.”

With Paul’s background in ice cream, it became a much bigger part of the shop when he took over. He loves making up new ice cream flavors, his favorite is ‘Devil Dog Ice Cream Delight’. “I remembered in middle school all those great snacks we had, Ring Dings, Yodels and Devil Dogs and I wanted to try something with that,” he says. There’s a lot more to it than just Devil Dogs and ice cream, yes there are real devil dogs in there, but I’m not giving the whole recipe away. You’ve just got to try it.

On the other hand, Molyna is The Queen of Fudge. She’s the one who comes up with creative new concoctions like Cake Batter Fudge. Both items are big seller and staples in the store.

The high quality locally made chocolates, offered individually or by the pound, are the foundation on which Candy Castle is built. ‘Penny candy’, nostalgia brands like Turkish Taffy and Beeman’s gum and the latest trends, “Can you believe there are 13 flavors of Pucker Powder?” fill out the candy section.

Staying ahead of trends is important to the business. The allergy free section has been expanded and features Vermont Nut Free Chocolates and Divvies candy, popcorn and cookies that are dairy free, egg free and nut free. “It makes it so much more fun for families when they come in and everybody can get something, even if they’ve got allergies,” says Molyna. They’ve also partnered with weddingfavors.org to offer a wider range of customized favors for any event. Now customers can go on-line, find just what they’re looking for and Candy Castle can make it up using their own fresh candy right there in the shop. “If someone is looking for something special, we’ll find it. If it’s still being made we’ll get if for them,” adds Molyna.

What do the next 30 years hold for Candy Castle? Paul would like to add an additional shop or two in the area. “I never want it to lose the hometown feel, but I think the basic business model could work for a lot of towns.” Is the rest of the world ready for ‘Devil Dog Ice Cream Delight’?

Candy Castle will be celebrating throughout the month of November with “Rolling Roll Back Specials.” Each week there’ll be a featured item at 1981 pricing. So stop by, pick up a treat and wish Candy Castle a “Happy 30th Anniversary.”

 

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