Tag Archives: Donut Crazy

COVID Roundup: Reopening; Friday Flowers; Ford Escort; Donut Crazy; More


As Westport reopens, it may be hard to figure out who’s in charge of what. First Selectman Jim Marpe says:

The Westport Weston Health District licenses restaurants and the beauty industry. So the WWHD leads compliance of those state rules.

Fire Marshal Nathaniel Gibbons will lead enforcement efforts for all non-WWHD regulated industries. Efforts include conducting spot checks, referrals and coordination with the WWHD and Police Department.

The police are responsible for tracking all complaints. They’ll investigate to ensure compliance, and work with business owners to correct infractions.

The Police Department requests that reports of non-compliance or complaints about business operations should be made by phone to the non-emergency number: 203-341-6000. For complaints made to the state, call 211.

If you see penguins not following proper protocols, call the police non-emergency number.  (Photo/Marcy Sansolo)


As life — and human beings — come back to Main Street, the Westport Garden Club is making sure everything looks lovely.

Yesterday they planted flowers downtown. The project is part of “Friday Flowers,” the club’s campaign to brighten spirits with colorful flowers. Four beds on both sides of Main Street will be maintained throughout the summer and fall.

From left: Kathy Oberman Tracy, Kelle Ruden and Kara Wong. (Photo: Topsy Siderowf)


Of all the COVID-caused changes in Westport, none is starker than the scene at the Saugatuck train station. Almost instantly, what had always been better-get-there-early-for-a-spot lots turned into ghost towns. All those coveted parking permits? They’re gathering dust, as thousands of commuters work from home.

But — if you’re one of the few people who has been there knows — there is one lonely car. A Ford Escort has been there since mid-March. It sure is practicing social distance.

Does anyone know the back story? If so, click “Comments” below.

(Photo/Caroly Van Duyn)


Meanwhile, a few yards east, Donut Crazy opened. Commuter traffic is not yet back (duh). But Juliana and Anna (below) look like they never left. Except for the masks…

(Photo/John Karrel)


A couple of days ago, I wrote about the debut of Manna Toast. Molly Healey is opening a cafe in Bedford Square in mid-July. She’s great, and it will be wonderful.

In the meantime, beginning next Tuesday (May 26) she’s delivering family-style kits that serve 4. They include ready-to-toast sourdough bread with a choice of 2 toasts (meatless meatballs, hummus, burrata or roasted squash); 1 salad (kale with tahini miso or local greens), 1 soup (creamy carrot or 3-bean chili), and 1 tea. Everyone gets 4 chocolate chip cookies.

I was lucky enough to get a sneak peek. It’s fantastic — flavorful, creative, fresh; something new and welcome in the midst of so much COVID sameness. But don’t take my words for it. Check it out here:


It doesn’t feel like it, but this is a holiday weekend. We’ll miss the Memorial Day parade. The weather is a bit iffy.

But Compo Beach will be open. Not at full capacity, yet. There are no picnic tables or grills. Port-a-potties only, too.

Still, the scene today was like any other start-of-summer, late May day.

If only.

(Photo/Kathie Motes Bennewitz)


And finally … there might be a more beautiful way to end the week. But I don’t know what it is.

Pic Of The Day #758

Great idea from Donut Crazy (Photo/Dan Woog)

Pic Of The Day #721

Wise words from the Kings Highway Elementary School 1st grade Kindness Squad, at Donut Crazy. (Photo/JP Vellotti)

Ann’s Kitchen Really Delivers

Ann Campbell grew up in the Philippines. She wanted to be a doctor, but at her parents’ urging she studied accounting. After that came nursing school.

She married an American. They lived in Singapore for 10 years, then moved to Manhattan. With 3 kids their apartment grew cramped, so in 2008 they headed to Westport.

Now Ann’s story really gets interesting.

She was always intrigued by food. So in 2014 Ann put her degree from New York’s French Culinary Institute — sorry, I forgot to mention that, or that she’d worked at Oceana in the city! — to use.

Friends here told her how hard it was to make good food after a long day at work.

So she began cooking fresh, prepared meals for busy Westport families. With zest (and flavors).

Ann Campbell, at work.

On Thursday, Ann emails a menu. (To join the list, email annskitchenwestport@gmail.com). The ordering deadline is Sunday.

She includes whatever inspires her. She usually tries to add something new and special.

Armed with orders, Ann shops. She hits a variety of stores, from Whole Foods and specialty stores, to Asian markets in Westchester.

On Monday and Tuesday, Ann heads to the commercial kitchen at Harlan Publick in South Norwalk.

With the help of fellow Westport moms Nicole Von Dohlen and Sally Spencer,  Ann makes fresh seasonal salads, soups, main courses and other family-friendly dishes. She draws from an eclectic palate of world cuisines — Asian, European, fusion — always with the freshest ingredients.

Braised chicken with peppadew peppers.

The 3 women bring the fully-cooked meals to Ann’s house. On Tuesday at 3 p.m., customers pick them up. There’s free delivery for orders over $75.

Soups — especially Mom’s Chicken Dumpling, from Ann’s own stock (with homemade dumplings) — are quite popular.

So is her miso salmon with coconut black rice and vegetables. Also her potstickers. Kids love (of course) Ann’s mac and cheese.

Some families order every week; others, every other week, or once in a while. There’s no pressure (other than the hunger pangs you get reading the menu).

Ann’s Kitchen is a business. But it’s also a joy.

“I love to cook,” Ann says. “When people love my cooking, that makes me so happy.”

Almost as happy as Ann’s very satisfied — and well-fed — customers.

(PS: You may have eaten some of Ann’s great food without knowing it. She recently started filling Donut Crazy’s refrigerator, on the eastbound side of the train station. Hat tip: Jeff Manchester)

Ned Lamont Has To Go

Alert “06880” reader/Donut Crazy fan John Karrel was minding his own business, drinking an iced coffee and sitting on a sofa in the sugar-laden shop on the eastbound side of the train station around 3 this afternoon.

All of a sudden, in walked Governor Lamont, with 2 of his security detail.

Was he there for a strawberry frosted sprinkle donut? A cinnamon sugar cake? Perhaps one with shamrocks (special for St. Patrick’s Day week)?

Maybe the state’s chief executive was checking on the progress of our Transit Oriented Design Master Plan Committee?

Nope.

The governor had to use the restroom.

As he was leaving — without ordering — John chatted him up. They exchanged pleasantries.

No one else recognized him.

Par for the course, when it comes to Fairfield County and Hartford politicians?

Or crazy?

Have you seen this man? John Karrel did.

Unsung Heroes #75

It takes a village to raise a child.

It also takes a village to distribute extra donuts, far and wide.

I’ve written before about Food Rescue US. That’s the amazing, app-based organization that enlists volunteers — whenever it’s convenient — to deliver extra food from restaurants, grocers, bakeries and caterers to soup kitchens, food pantries and other hunger relief organizations.

In fact, last April director Nicole Straight was our Unsung Hero #42.

But man does not live by fruits and vegetables alone.

A while ago, alert “06880” reader Marjorie Almansi asked Max Kupperberg — a Staples High School graduate, and Donut Crazy employee — what that very popular train station breakfast-and-more place did with their leftovers.

He quickly put her in touch with owner Joan Tuckman. Just as quickly, they got Food Rescue involved. Now — every day — those donuts find happy donated homes.

Donated donuts — especially Donut Crazy’s amazing varieties — bring smiles to everyone’s faces.

Three times a week, Latisha Williams brings them to Jettie S. Tisdale Elementary School in Bridgeport. She teaches 7th grade social studies there, and says that teachers she never knew before are all friendly to her now.

The donuts go to Westport’s Gillespie Center a few times a week too.

Marjorie often brings them to the custodians at Staples High School. If there are extras, she’ll give them to anyone else she sees.

So — on the eve of Thanksgiving — today’s Unsung Heroes are once again the wonderful Food Rescue US volunteers, and all the participants like Trader Joe’s and Whole Foods.

Plus director Nicole Straight, Donut Crazy, Latisha Williams and Marjori Almansi.

Those donuts are crazy!

Crazy Donut Idea

Forget CNN. Who needs “Good Morning America”? And don’t even think about Channel 12 News.

At Donut Crazy — the new and very popular breakfast place on the eastbound side of the Westport railroad station — the TV is turned to a static shot of the Greens Farms station.

(Photo/Amy Schneider)

It’s not as random as you think.

As soon as you see your train pull into Greens Farms, you’ve got 3 minutes to get up, scurry through the tunnel, and board your ride to New York.

It’s a genius idea.

Right up there with strawberry cheesecake, cookies & cream and nutella donuts.

Time To Make The Donuts

Crazy about donuts?

Donut Crazy is here!

The 4th store in the small chain — replacing Steam on the eastbound side of the train station — was expected to open October 1. Finally, the big day has arrived.

Ribbon-cutting is set for 11 a.m. tomorrow. Right now, there’s a soft opening.

As in glazed, powdered, coconut, Bavarian creme…

A young customer is one of the first to enjoy Donut Crazy. (Photo/John Karrel)

 

Not Time To Make The Donuts?

Donut Crazy was supposed to open on the eastbound side of the Westport train station on October 1.

The small chain — with locations already in Shelton, Stratford and Bridgeport — will replace Steam, the former coffee shop concessionaire.

So far though, nothing.

Maybe they couldn’t raise the dough?

This is what you'll see when Donut Crazy finally opens.

This is what you’ll see when Donut Crazy finally opens.