The Litchfield Inn has been remodeled by new owners who consider the inn a “labor of love” and as part of the redo they are reaching out to the community with special events such as an upcoming “Shuck and Sip” — as in oysters and wine.
Syed Bokhari, who worked in the financial industry, and his wife, Pari, a practicing optometrist, bought the inn from his parents, who had owned it for 10 years.
Syed’s parents maintained the inn with management companies, but the younger Bokharis are taking a more personal approach, as they are intimately involved with the day-to-day operations of the 32-room boutique hotel.
The Bokharis have had the rooms and gathering spaces remodeled in a way that they are modernized, but still have that Colonial charm for which the inn is known.
“We’re really passionate about the hotel. … It’s a labor of love,” Pari Bokhari said. “We’re giving it more of that personal TLC.”
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A gathering room at the newly remodeled Litchfield Inn. Photo by Rebecca Pollak Jones
Part of the grander plan is to connect with the Litchfield community, so when the inn’s gathering spaces aren’t in use for a wedding or other special happenings, the Bokharis are holding pop-up events.
So far they’ve had a mozzarella-making class, have a holiday wreath making workshop in the future and this Friday — as well as on the third Friday in December — they are holding a “Shuck and Sip” in which oyster expert Rachel Precious will educate guests on the mollusks as they sample them with wine from Sunset Meadow Vineyards in Goshen.
They’ll even learn how to shuck oysters.
Pari Bokhari said the idea is for people to have fun and then go out to dinner at one of Litchfield’s great restaurants.
Guests may even want to stay overnight or for a few nights to have a “staycation,” she said.
“We are so excited. Oysters is one of those things that can be a little intimidating,” she said.
The event will be led by Rachel Precious, owner of Precious Oysters Raw Bar Catering — with the tagline “from tide to table.”
“Anywhere people want oysters I can make it happen,” said Precious, who started the business in 2019.
They specialize in oysters and clams.
Her credentials: Precious was an oyster farmer, wedding planner, and she can shuck.
“It’s a fun way to bring all my experiences together,” she said. “The fun thing about oysters is they go with a lot of things.”
Precious said she’s done a lot of “wine heavy” events, but this one will focus on education, including the growing process, their environmental impact and their impact on Connecticut’s economy.
Guests will learn why oysters look and taste the way they do, how they pair with wine and how to shuck.
Invariably, Precious said, the question comes up about whether there is truth to the widely held belief that oysters are aphrodisiacs, Precious said.
She has an answer for that, too.
She’ll bring sauces and three kinds of oysters, as well as extra beyond the six allotted per person.
“It’s very engaging,” she said of the event.
Precious said oysters filter waters, stabilize coastal habitat in helping to decrease erosion, create homes for other marine life and contribute significantly to the state’s economy.
There are limited tickets available. Tickets are $50 per person ($55 with tax) and include six oysters and three glasses of wine. The Shuck and Sip is from 6:30 to 8 p.m. and in addition to Nov. 17 will be held the third Friday in December as well. Tickets are available on EventBrite.
Pari said the event is, “a great collaboration between three businesses.”
Pari said their interest in owning and running the hotel developed after the COVID-19 pandemic when the business began having staffing issues like everyone else.
Syed Bokhari stepped in to help manage and “Little by little our roles started to grow.”
“The hotel has become a passion project for us,” she said.
Pari is in charge of “creative expression,” including live events, but still practices optometry.
Syed Bokhari, who has made the inn his full-time work is a “people person,” and loves talking to guests who come from other states, other countries, as well as Connecticut.
“I think we each get something different out of the hotel and I think it’s something we enjoy,” she said.
The couple lives in South Windsor.
About 7% of the hotel has been renovated and they are continuing, Pari Bokhari said.
Although guests can get breakfast, there hasn’t been a restaurant on location since the inn’s eatery closed during the pandemic, but they are working on changing that too.
“We still have lots of plans,” she said. “Litchfield is a very small community. When we took over we really wanted to pay tribute to the town itself.”
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