Home Care In North Grafton, MA

GRAFTON, MASS. (WHDH) - A 9-year-old from North Grafton had his dream come true Friday. Kyle Osterman, who is undergoing treatment for leukemia, was granted his wish of having a treehouse in his backyard.

His mom said he was thrilled after hearing the news.

“I talked to Kyle about it. He was excited. He said ‘Oh yeah I thought I had bad luck but now I know — this is great luck’ so he was excited about it,” Stephanie Paglione said.

The Make-A-Wish Foundation teamed up with contractor W.T. Rich Company to build “Kyle’s Krib,” and Cardi’s Furniture donated some items to enhance his new play spot.

Kyle’s treehouse also marks the 10,000th wish granted by the local chapter.

“Just to see this come to life, to see the excitement in so many people, Kyle, and his family in particular of course, but so many people were rewarded by being part of this process and helping deliver on this not-so-small tree house,” Jonathan Rich, CEO of W.T. Rich Company, said.

A special guest was invited to attend the big reveal. Jeff Kinney, the creator of the Diary of a Wimpy Kid series, made a surprise appearance.

The book author gifted him a custom art piece ot hang in the treehouse. Kyle said the surprise was so amazing, it left him speechless.

“It’s wow. Just, just wow. I can’t say words to describe it. It’s too crazy,” he said.

After the reveal, there was a huge party. Attendees celebrated the amazing surprise they put together for Kyle with food and games. They said seeing how happy he was the best part of it all.

“That big smile on his face, he’s not sick anymore. He’s just a happy kid. We gave him his childhood back,” said Sean Holleran, the CEO of Make-A-Wish Massachusetts and Rhode Island.

Kyle said he’s excited to make great memories in his dream treehouse.

“How much fun are you going to have?” 7NEWS asked. “Like a billion out of ten,” Kyle replied.

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NORTH GRAFTON – It’s not every day a treehouse is made out of wishes.

In a backyard near St. Mary’s Parish on Waterville Street, Make-A-Wish of Massachusetts and Rhode Island granted its 10,000th wish since it began 40 years ago.

“Kyle’s Krib” was built for 9-year-old Kyle Osterman, who is undergoing treatment for acute lymphoblastic leukemia.

On Friday, June 23, Kyle’s family, friends and plenty of supporters gathered in the back yard to celebrate the completion of this wish.

“This is absolutely beyond our wildest dreams,” said Stephanie Paglione, Kyle’s mother. “It’s really been an amazing journey.”

The treehouse was built by W.T. Rich Co. According to John Rich, the project started last August. Rich said that Kyle would often “hammer away” with the rest of the crew. The youngster also had a hand in planning.

“It was fun. It gives Kyle a nice treehouse for years to come,” he said.

Make-A-Wish was referred to the contractor by a longtime supporter, wish dad and Wish Community member Michael Dell Isola, who has built treehouses that fulfilled wishes for other children. W.T. Rich tapped into its network to bring together a team to make Kyle’s structure everything he imagined.

There’s another family touch – a punching bag that belongs to Kyle’s grandfather. It hangs next to a swing and other equipment installed around the treehouse.

Inside, some of Kyle’s favorite hobbies were on display – a drafting table donated by Cardi’s Furniture, where he can draw; a basketball-themed welcome mat; and a collection of “Diary of a Wimpy Kid” DVDs.

When he arrived at the home, Make-A-Wish staff and volunteers formed a “cheer tunnel” to welcome him. They also cheered him during the presentations.

“I was blown away,” said Kara Walker, the vice president of marketing and communications. “The detail that went into it is incredible. They made it so personal.”

Jeff Kinney, the author of the “Wimpy Kid” series, surprised Kyle with custom art made specially for the treehouse.

Members of the Worcester Red Sox, including Smiley the mascot, also stopped by to wish Kyle well and present some gifts.

State Rep. David Muradian, who grew up with Kyle’s dad and uncles, presented Kyle with his State House pin.

“Wear it when you need a pick-me-up,” he said.

Kyle also got to meet the family who benefited from the first wish granted by the foundation. The O’Briens, who live in Wilmington, got to go to Maine to spend a week on the beach. Since then, the family has staged a fundraiser for Make-A-Wish so that other wishes may be granted.

In-kind and other support for this project was provided by Hasbro, Red Robin and the Naismith Foundation.

“There’s a spirit of generosity in all of us,” said Jonathan Rich, CEO of the W.T. Rich Co.

For information about the foundation, visit https://wish.org/massri.

[email protected]

Reunion Tap & Table in North Grafton is the new restaurant from Grafton residents Shawn Briggs, Josh Briggs and Sargon Hanna.

They opened Reunion, located at 198 Worcester St., at the end of August, and the restaurant already has garnered great reviews from diners.

Don’t get the idea that this is the first go-around in business for these guys. They bring plenty of experience to the table.

Shawn Briggs and his brother, Josh Briggs, own and operate Wicked Twisted Pretzels, a wholesale manufacturing company in Grafton (www.wickedtwistedpretzels.com) that produces pretzels and mustards sold throughout New England, including in restaurants and bars, craft breweries and stores such as Whole Foods Markets. Josh Briggs also has worked the Boston restaurant scene in management positions and for a large restaurant chain.

Hanna is a real estate broker and on the Grafton Board of Selectmen. He owns the strip mall property where the new restaurant is located. His father, Elias Hanna, also is a businessman and property owner in Grafton. Hanna said he and his father tossed ideas around about possibly opening a Mediterranean restaurant in the strip mall building but never followed through. The space was vacant for about three years, he said.

“Things really started moving when I talked to Shawn and Josh,” said Hanna.

“They both are well-connected with craft breweries and people in the food industry, and so it made perfect sense for us to work together. We call it a perfect marriage.”

The owners brought on Ryan Marcoux as Reunion’s executive chef. He was opening chef de cuisine at Boston Chops and Parsnip Restaurant in Harvard Square and worked at a Michelin 3-star property in the UK. He previously was executive chef at Amici Trattoria and Willy’s Steakhouse in Shrewsbury.

“We’re very proud to say that Reunion is a scratch kitchen with a focus on regional and local farm-fresh ingredients,” said Shawn Briggs. The only thing frozen in the kitchen at Reunion is ice cream and ice cubes, according to its owners. Desserts are made on the premises.

Reunion Tap & Table is currently only open for dinner, but the owners expect to add lunch hours before the end of the year.

The restaurant is open from 4 to 10 p.m. Monday through Thursday; 4 to 11 p.m. Friday and Saturday; 4 to 8 p.m. Sunday. The bar remains open after the kitchen closes. Guests are able to order late-night “snacks” and “plates” during sports games.

The restaurant can accommodate about 153 people in bar and dining areas and private function room. There are 29 seats at Reunion’s bar. People who like to schmooze and drink while sitting at a bar definitely will enjoy this one. The restaurant’s interior provides a very pleasant and inviting atmosphere for guests. Reclaimed wood was used in the modern restaurant design. Visit www.reuniontap.com for more information. Call (774) 293-5501; connect on Facebook.

The dinner menu isn’t long and complicated, and there’s variety in everything from appetizers to mains. If you like poutine, choices include pork belly, veggie or breakfast poutine.

Wicked Twisted Pretzel with Wicked Twisted mustard is one of the more popular appetizers, according to the owners. After all, pretzels are a beer’s best friend.

Reunion has 14 rotating beers on tap, most of which are from local breweries. The interest in craft beer shows no sign of slowing down, according to Reunion’s owners. Canned beer, bottled beer and ciders also are available, in addition to house-created drinks, classic cocktails and wine.

Shawn and Josh Briggs are members of the Massachusetts Brewers Guild, an organization that works to promote and protect craft breweries in the state. Josh Briggs said he and his brother have a lot of respect for local brewers and through their pretzel business work closely with many of them.

Wicked Twisted Pretzels will participate in the Massachusetts Brewers Guild’s craft beer festival, Mass. Fermentational, Oct. 6 on the Worcester Common.

Shawn and Josh Briggs formed the band, Flat Stanley, in the early '90s, and in 2014 managed Hooray for Earth.

As for the new restaurant, all three owners are “very happy” with how things are going. “We are thankful for the support of our families and the Grafton community,” said Hanna. “The idea for Reunion is to promote quality food and keep our prices competitive with other restaurants. We want guests and their families to enjoy a great meal and also have fun when they come here.”

Reunion Tap & Table is a new restaurant you should try.

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Friendly’s restaurants and Boys & Girls Clubs of America have teamed up for the annual Halloween “Cones for Kids” fundraising campaign.

This month, more than 230 Friendly’s restaurants in 14 states, are hosts for the fundraiser.

In exchange for a $1 donation to Boys & Girls Clubs of America, guests who dine at a Friendly’s restaurant will receive a “Kid Card” that features five coupons good for one free single cone.

Guests “young at heart” who wish to support Boys & Girls Clubs of America with a $1 donation throughout October will get an Adult Coupon Book with six offers: $5 off $25 purchase (x2); $3 off $15 purchase; Free Kids Meal with Adult Entrée; BOGO Any Size Sundae; $3.99 Big-Two-Do Breakfast on Weekends.

More information about the campaign and coupon books is available at Friendly’s restaurants.

“As a proud partner of Boys & Girls Clubs of America, Friendly’s is excited to launch our third annual Halloween ‘Cones for Kids’ program,” said George Michel, CEO of Friendly’s. “We believe that all children deserve a great future as productive, caring, responsible citizens, and we are looking forward to continuing that mission through our ‘Cones for Kids’ fundraising efforts.”

Friendly’s restaurants located in Holden, Raynham, Waltham and Worcester are also participating in the company’s “Kids Eat Free Everyday” program.

Kids meals come free with the purchase of any adult entrée, including favorites such as Honey BBQ Chicken Supermelt Sandwich, Fresh Garden Vegetable Omelette, Honey BBQ Burger and more. Each kids meal is complete with a signature kids ice cream sundae.

No coupon is required. To confirm participation, call ahead to your local Friendly’s restaurant. Visit www.friendlys.com for more information and restaurant locations.

Great deals!

Mill House Wine & Spirits, 670 Linwood Ave., Whitinsville, has a 20 percent off “Early Bird Discount” on wines Sunday through Wednesday, anytime before 3 p.m.

The offer applies to 750 ml bottles of wine and excludes sale items. Call (508) 266-0630 for more information.

B.Good, farm-to-table restaurant chain, will roll out its fall seasonal menu on Oct. 4.

Fall favorites will feature fresh locally sourced ingredients.

On the menu - Green Chile Burger: All-natural hormone and antibiotic-free beef, topped with green chilies, green chili puree, pepperjack cheese, bacon and caramelized onions on either a whole wheat or gluten-free bun. Also available as a turkey/veggie burger or chicken sandwich.

Roasted Butternut Salad: Mixed greens, roasted butternut squash, cheddar cheese, apple, dried cranberries, pumpkin seeds, maple mustard vinaigrette.

Butternut Soup: Spicy butternut, pumpkin seeds, scallion crema. Vegan without cheese or crema, vegetarian and gluten-free.

4-Bean Chili: Contains cannelloni, pinto, red kidney and black beans topped with cheddar cheese and a scallion crema. Vegetarian and gluten-free, vegan without cheddar and crema.

Lucy Blue Smoothie: Blueberries, almond milk, almond butter, dates, cinnamon and lemon. Vegan, vegetarian and gluten-free.

Apple Bacon Bowl: Kale, quinoa, slab bacon, sliced apple, avocado, dried cranberries, scallions, sunflower seeds, red wine vinegar, olive oil. Gluten-free, vegetarian without bacon.

— If you have a tidbit for the column, call (508) 868-5282. Send email to [email protected].

The Sunflower Shanty at Houlden Farm in North Grafton officially opened this month, spotlighting an outdoor beer garden and pizza concept, plus so much more.

It’s all about family, friends and the enjoyment of local food and drinks al fresco in this business venture with owners of the farm, brothers Tyler and Trevor Houlden and the team from Flatbread Company, a Boston pizza restaurant. Thomas Keane of Boston heads Flatbread Company. He’s also a partner with Churchill James LLC, the developer that purchased the former Lucky Dog Music Hall in Worcester.

The dish on Sunflower Shanty:

The six-tap beer garden, hand-built from a storage container, sits within the sunflower fields at Houlden Farm, 139 Old Westboro Road. The sunflowers are expected to bloom sometime in July, according to Chloe King, the Sunflower Shanty’s general manager, who with manager Cindy Swanson helps run the beer garden. “The sunflowers’ bright colors will be an awesome sight,” said King.

The shanty operates from 5 to 9 p.m. Friday; 11 a.m. to 9 p.m. Saturday; 11 a.m. to 6 p.m. Sunday, weather permitting. It features a wood-fired pizza oven with rotating flatbread pizzas ranging in flavors from Jay’s Heart — Flatbread Company’s take on a classic red sauce with cheese — to a Buffalo Chicken Flatbread with house-made buttermilk ranch. All flatbreads are made with organic, all-natural ingredients with a strong emphasis on sustainable sourcing and seasonality, according to the company.

Houlden Farm’s food truck, Seed to Table, parked nearby, operates throughout summer and fall, offering salads, sandwiches, smoothies, etc. Food is based on ingredients grown on the farm, said King.

The beer garden’s rotating draft list highlights brewers, including Greater Good in Worcester, she said. Guests also can opt for hard cider from Carlson’s Orchards in Harvard. Artic Chill hard seltzer (Harpoon and Polar Seltzer collaboration) and 90 + Cellars wines are available. There will be live music Fridays and Saturdays throughout the summer, beginning this weekend when shows will be 5:30 to 8:30 p.m. Check the farm's Facebook page for more information.

The farm features a variety of family-friendly attractions such as a playground, farm animals and seasonal pick-your-own fruit. There’s also a fall pumpkin patch and corn maze. Pick-your-own flowers at the farm is expected to start up soon, said King. An onsite seasonal farm stand sells fresh fruit and vegetables. Visit Facebook for updates on all farm events. More about the farm at https://houldenfarm.com.

Flatbread Company Brighton opened in the Boston Landing neighborhood in 2019 and features nine bowling lanes and two “primitive clay ovens dishing out hearth-cooked pizzas.”

Keane said he and Churchill James partners Paul and Harry DiLeo plan to “”re-introduce” candlepin bowling to Worcester and open a flatbread pizza restaurant on Green Street in Worcester, referring to the development as “The Cove.” FYI: Keane’s take on candlepin bowling is “a ton of fun and exciting.”

The DiLeo brothers grew up in Millbury, he said, and DiLeo Gas in Worcester is a family property.

Keane estimates that the Canal District development he’s involved in is “about three years out, maybe two and a half if we’re lucky.” He’s excited and looking forward to being part of the Worcester business community, he said. “We love the city.”

Steven H. Foskett Jr. in a story published in the Telegram & Gazette on April 26 reported on Churchill James future plans in the Canal District.

Keane, who grew up in southern New Hampshire, “spends a lot of time in the Worcester area” and was on site for the debut of Sunflower Shanty. “Tyler and Trever (Houlden) are so passionate about the farm and their community,” said Keane. They’ve worked hard and done an amazing job.”

The brothers have lived on the farm their entire lives and took over the operation of the multi-generational family-owned business seven years ago. Keane met the owners through his business partners.

Besides summer and fall activities, the farm is a place where you can “sit back and watch the sunset,” according to Keane. “With food and maybe a beer or wine, it’s pretty cool.”

Keane may team up with the farm’s owners in other projects, throwing out the idea of a seated dinner around Thanksgiving partnered with a local brewery or winery.

For now, enjoy what Houlden Farm offers, especially the showy sunflower fields.

Farmers Market season underway

The Regional Environmental Council’s Summer Farmers Market season opened June 14.

Ashley Carter, farmers market program coordinator, said markets will run six days a week (except Sundays) through November.

The REC Standing Farmers Markets operate at Beaver Brook (326 Chandler St., Worcester) from 9 a.m. to noon Monday and Friday; and at University (Crystal) Park, 965 Main St., Worcester, 9 a.m. to 1 p.m. Saturday.

The REC Mobile Markets will bring fresh and local produce to city neighborhoods Tuesday through Thursday.

The schedule: Tuesdays: Seabury Heights, 240 Belmont St., 8:30 to 9:30 a.m.; Green Hill Towers, 27 Mt. Vernon St., 10:30 to 11:30 a.m.; Webster Square Towers, 1050 and 1060 Main St., 1 to 2 p.m.; Coes Pond Village, 39 First St., 3 to 4 p.m.

Wednesdays: Family Health Center, 26 Queen St., 10 to 11 a.m.; Elm Park Towers, 425 Pleasant St., 12:30 to 1:30 p.m.; Plumley Village, 34 Laurel St., 2:30 to 3:30 p.m.

Thursdays: Worcester Senior Center, 128 Providence St., 8:30 to 10 a.m.; Unitarian Universalist Church of Worcester, 90 Holden St., 11 a.m. to noon; Lincoln Village Apartments, Victoria Center, 116 Country Club Blvd., 1:30 to 2:30 p.m.; Edward M. Kennedy Community Health Center, 19 Tacoma St., 3:30 to 4:30 p.m.

The markets accept cash, SNAP, HIP, Senior Coupons, WIC, credit and debit cards. Visit www.recworcester.org for more information.

Extended hours for On the Rise Baking

On the Rise Baking, 1120 Pleasant St., Worcester, has extended summer hours.

The bakery is open from 7:30 a.m. to 3 p.m. Thursday and Friday; 8 a.m. to 2 p.m. Saturday; 8 a.m. to 1 p.m. Sunday. Closed Monday through Wednesday. Telephone: (508) 752-3809.

Executive pastry chef/owner Betty Casey said customers requested the longer opening times. Indoor and outdoor seating is available at the bakery.

Pioneer Valley Wine Fest a success

The second Pioneer Valley Wine Festival, hosted by Brimfield Winery & Cidery at Brimfield Auction Acres was held last weekend.

I attended Saturday’s event with friends, both of whom love food and wine. They’re also in the food business and owned restaurants. This was a fun day out, no strong critiques.

Among local wineries: Hardwick Vineyard Winery, Common Ground Ciderworks in North Brookfield; Brimfield Winery; and Broken Creek Vineyard in Shrewsbury. Other wineries (12 total) were from Ipswich, Florence, Hawley, Westfield, Richmond and Franklin. If you discovered a new wine you liked, you could buy a bottle to take home. Of course, we did.

Four food trucks, including Off the Hook Roadside Eatery out of Rutland, owned and operated by executive chef Adam Foreman, and “The Fork” in the Road, owned and operated by Table 3 Restaurant Group in Sturbridge. There was adequate seating throughout the grounds to enjoy food and drinks. Also, live music at the event and jewelry vendors, etc.

Tastings began at noon and by mid-afternoon people were in line for food and beverages. A lot of people seemed to love the idea of a “to-go” wine slushy in a pouch.

At tastings, you always want to learn more about the wine you’re sipping, and the owner or rep offers the info and answers questions. Throughout my wine tasting years (too many to count), I’ve waited in long lines while people in front sip and chirp with friends about the weather, kids, job or whatever, not the wine they’re sampling. They don’t move an inch and seem clueless about the people behind them who sometimes wait up to 15 minutes before getting to try a wine, or decide to forget it altogether. At the weekend tasting, wine was poured into mini disposable cups, so it was a sip or two and you were done. Wineries showcased more than one wine, most had three or more. Personally, I think a show of wine etiquette would help move lines. Move to the side and continue conversations with friends. Let the rest of us move up. Tastings at a wine dinner are a different experience. You’re not going table to table.

There were great new wines to try at this festival, and the owners and folks working booths were friendly and informative. We look forward to next year’s event, and yes, the wine tasting lines!

If you have a tidbit for the column, call (508) 868-5282. Send email to [email protected].

After years of changes to Nature’s Remedy’s plan for its proposed marijuana grow facility in North Grafton, selectmen on Tuesday signed a community host agreement with the company for a marijuana cultivation and distribution facility at its Centech Park location.

Robert C. Carr Jr., spokesman for Nature’s Remedy of Massachusetts, appeared before selectmen last week to explain that the 8 Millennium Drive site would provide wholesale marijuana to several other Nature’s Remedy sites, including in Millbury.

The company will build a grow facility by adding a second story to its proposed 48,000-square-foot building. The facility would be used to cultivate and provide wholesale distribution of marijuana to sites that sell medical and adult use, but there will be no retail sales at the North Grafton facility.

The company also has projects in Rowley, Tyngsboro and Lakeville, that have been growing marijuana for about two months.

A grow facility provides different revenues to host communities from a retail business.

Rather than paying Grafton 3% tax on retail sales, Nature’s Remedy will make a $50,000 payment to Grafton after the first sale and then $25 per pound of marijuana that leaves the building.

In total, Mr. Carr estimates the town will see revenues of $500,000 per year. The company will also make a $10,000 donation to a local community group.

The marijuana business has changed dramatically since Nature’s Remedy received a 2017 special permit from Grafton for a medical marijuana grow facility.

Two years ago, Mr. Carr appeared before selectmen to explain his plans to build a facility to cultivate medical marijuana.

At that time, Nature’s Remedy decided to put the Grafton cultivation project on hold to focus on its other facilities, including one in neighboring Millbury. As an alternative, the Marchette Property Group planned to lease a portion of Nature’s Remedy building for retail sales.

However, Mr. Carr told the board last week that plans with Marchette were “off the table,” but future retail sales at the site are still a possibility.

Town Administrator Timothy McInerney noted that Nature’s Remedy has already been approved to grow medical marijuana. That approval gives Nature’s Remedy a leg up in getting a license for adult use marijuana from the state Cannabis Control Commission.

Once Nature’s Remedy receives all the necessary approvals and permits, Mr. Carr said his goal is to see the steel frame of the building by January.