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Food & Drink Issue O C TO B E R 2 02 6

Exceptional New Construction by Veristone Homes

BELLEVUE | 2303 123RD PLACE SE, BELLEVUE An extraordinary expression of design forward contemporary architecture by Veristone Homes, where exceptional craftsmanship meets bold architectural vision in one of Bellevue’s most desirable neighborhoods. Privately tucked at the end of a 300’ ribbon driveway on nearly 1/2 an acre in Woodridge, this custom masterpiece enjoys a gorgeous setting moments from parks, trails, swim clubs, & pickleball courts.

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LIFESTYLE LETTER

Where We Gather There’s something about good food that has a way of bringing people together. Some of my favorite memories are tied to a table. Dinners that lasted longer than planned, celebrations shared over a great meal, discovering a new restaurant or simply catching up with people I love over a glass of wine. Food has a way of creating connection, often without us even realizing it. That’s what I love about putting together our annual Food & Drink issue. Bellevue has such an incredible dining scene, but what makes it special goes beyond what’s on the plate. It’s the people behind these places, the experiences they create and the communities that form around them. Throughout this issue, we celebrate that idea of gathering, from elevated dining experiences and sweet indulgences to the places that invite us to stay awhile and the traditions that connect us across cultures. As we head into a season filled with gatherings and celebrations, I hope this issue inspires you to try somewhere new, linger a little longer around the table and make time for the people you enjoy sharing it with most. Cheers!

October 2026 PUBLISHER

Taylor Robinson | taylor.robinson@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Kenzi Robinson | kenzi.robinson@citylifestyle.com P U B L I S H E R AS S I STAN T

Kristin Kowalewski | kris.kowalewski@citylifestyle.com STAF F P H OTO G R AP H E R

Akiha Marketing | nicolai@akihamarketing.com S O C I AL M E D I A C O O R D I N ATO R

Akiha Marketing | kelsie@akihamarketing.com CONTRIBUTING WRITERS

Kristi Sellers, Mel Boban, Megan Ewing, Pauli Reep, Susie Naficy C O N T R I B U T I N G P H OTO G R AP H E R S

Alexandra Herrold, Akiha Marketing, Ascend Prime, Suncadia

Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz

TAY L O R R O B I N S O N , P U B L I S H E R @BELLEVUELIFESTYLE

CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Andi Foster QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Bellevue Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Bellevue area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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L I F E ST Y LE LE T T E R

No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Bellevue Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

38 Featured

18 24 38

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Seat at the Table Inside Ascend Prime’s Rarest Dining Experiences

Dessert Worth Savoring A Taste Abroad

Dining Customs and Cultural Traditions to Know Before you Go

Lifestyle Letter

City Scene

Business Monthly

Local Limelight FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Must See LIFE + CULTURE

Travel Journal TRAVEL

Seasonal Setups FOOD + BEVERAGE

Events

Eat Right FOOD + BEVERAGE

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

On the Cover A toast to the traditions, flavors, and dining customs that connect us around the world! Photography: Alexandra Herrold/Shutterstock.com

EXPANDING BELLEVUE’S PREMIER FACIAL AESTHETICS DR. FREDRIC STERN IS PROUD TO WELCOME DR. CORIN KINKHABWALA TO THE STERN CENTER TEAM A fellowship-trained facial plastic and reconstructive surgeon with an artist’s eye for facial balance, Dr. Kinkhabwala brings specialized training in rhinoplasty, deep plane facial rejuvenation, and oculoplastic surgery to complement Dr. Stern’s signature aesthetic practice. We invite you to experience an expanded level of care as we continue our commitment to world-class, natural, and elegant outcomes. Elevate your confidence with a personalized regimen—from advanced facial surgery to laser and non-surgical treatments. Contact us today to schedule your private consultation.

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TheSternCenter.com | 425-455-9100

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

2026 Auction of Washington Wines 1: Gala attendees helped Auction of Washington Wines raise over $4.1 million for its beneficiaries. 2: Guests bid on exclusive Washington wines during the Winemaker Select Live Auction in Woodinville. 3: Gala guests enjoyed Washington wines paired with a multicourse dinner by The SOMM Executive Chef Maximillian Petty. 4: More than 1,000 guests celebrated Washington wine at the Winemaker Picnic at Chateau Ste. Michelle. 5: Honorary Vintner Gilles Nicault and Honorary Grower Luanne Holden-Boushey were celebrated at the Gala. 6: The 2026 Winemaker Picnic welcomed a record-breaking number of attendees. 7: Drew Bledsoe and Damon Huard led a football-throwing fundraising game at the Winemaker Picnic. Photography by Vivian Hsu Photography

C I T Y SC E N E

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Decorus Home Staging Hosts Private Preview of 2026 NW Idea House 8: An intimate afternoon unfolded through conversation, curated bites and wine tasting. 9: Grateful for our clients, partners, team and friends who joined us to celebrate design and connection. 10: Decorus and Bellevue Lifestyle guests experienced the Northwest Idea House, where design, wellness and technology intersect. 11: Martedi Winery elevated the experience with a thoughtfully curated tasting for our guests. 12: Guests arrived at the Northwest Idea House, welcomed into an environment designed to inspire. 13: Built by Azori, the home celebrates modern luxury through intentional, wellness-inspired design. 14: Hästens Bellevue brought its iconic approach to sleep, craftsmanship and wellness into the Idea House. Photography by Akiha Marketing CONTINUED >

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city scene CONTINUED

21 20

Champions of Change Foundation 15: Dr. Shaquita Bell and her team from Odessa Brown Children’s Clinic. The clinic has been a benefiting partner of Champions of Change for the past five years. 16: Kenny Mayne and Doug Baldwin steal a moment for a selfie. 17: Doug Baldwin enjoying the crowd favorite football toss. 18: Doug Baldwin, Michael Bennett and Cliff Avril welcome their guests to the Champions of Change gala. 19: Local singing sensation Josephine Howell sets the mood with her rendition of “Home”. 20: Cliff Avril and Jordan Babineaux quench their thirst with Doug Baldwin’s charitable water line, Zuma Water. 21: City of Bellevue Mayor Mo Malakoutian is in the house! Photography by Adrian Sims

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C I T Y SC E N E

CUSTOM HOMES • RENOVATIONS

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Little Monsters Take Over Main Street This Halloween! Calling all little monsters, superheroes, witches and ghosts! Join the Old Bellevue Merchants Association for Little Monsters on Main Street, a free Halloween celebration for the whole family. On Saturday, October 31st, from 1–3 pm, Main Street businesses, restaurants and residential communities will welcome trick-or-treaters with candy and treats. Dress up, explore Old Bellevue and enjoy a festive afternoon filled with Halloween fun alongside family, friends and the local community.

Supporting SpokAnimal C.A.R.E. During Washington Wildfires Helix & Hue MedSpa in Redmond, WA is raising funds to support SpokAnimal C.A.R.E., one of Eastern Washington’s largest humane organizations, as wildfires continue to impact communities across the region. Our goal is to raise $1,000 to help the shelter continue providing safety, care, and resources for animals in need during this challenging time. Every donation, no matter the size, can make a meaningful difference. Donate at the link: gofundme.com/f/ help-spokanes-animals-affected-by-the-wildfires.

The Annual: Women’s Health, Made Easier On October 16th, The Style Collective brings The Annual to Overlake Golf & Country Club, a comprehensive women’s health and wellness experience designed to feel social, elevated and enjoyable. Guests can learn from carefully selected experts and access mammograms, hormone testing, health screenings, aesthetic treatments, wellness therapies and vitamin infusions. VIP guests begin with lunch and an intimate speaker conversation, and the day concludes with an expert panel. Women’s health, made easier and done together. Purchase tickets: https://luma.com/TSCTheAnnual

B USIN E SS M ON T H LY

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20th Annual Suncadia Harvest Festival Suncadia’s 20th annual Harvest Festival returns October 2nd–4th and 9th–11th with two weekends of fall festivities. Friday evenings kick off at Suncadia Social, followed by Saturday and Sunday celebrations at historic Nelson Farm. Guests can enjoy pumpkin patches, wagon rides, live music, local vendors, seasonal food and drinks, kids’ activities and more. Admission is free.

Scan to read more Photography Courtesy of Suncadia

Think Pink, Take Action. Each October, Breast Cancer Awareness Month brings attention to the importance of breast health, early detection and supporting those impacted by breast cancer. With 1 in 8 women in the U.S. expected to be diagnosed with breast cancer in her lifetime, awareness matters. This month, take time to understand your personal risk, know what is normal for your body and stay current with recommended screenings. Together, we can honor survivors and support those affected. Visit komen.org to learn more.

Celebrate Jazz & Blues: Performances in Downtown Bellevue Five days of incredible live music are coming to Bellevue October 7th–11th! The Bellevue Jazz & Blues Music Series brings together acclaimed national and regional artists for a celebration of jazz, blues, and community. Don’t miss headliners Jazz Overhaul and Lady A, plus an exciting lineup of performances throughout the series. Discover the full lineup and plan your experience at BellevueJazz.com.

Photography by Bellevue Downtown Association

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ARTICLE BY SUSIE NAFICY

A Seat at the Table PHOTOGRAPHY COURTESY OF ASCEND PRIME & AKIHA MARKETING

Inside Ascend Prime’s Rarest Dining Experiences At Ascend Prime Steak & Sushi, an exceptional meal is only the beginning. Thirtyone stories above downtown Bellevue, the restaurant pairs some of the Eastside’s most ambitious cuisine with dining experiences designed to be as memorable as what arrives on the plate. The sweeping views of Lake Washington, the Seattle skyline and the surrounding mountains may be what first catches the eye, but Ascend’s most compelling offerings go far beyond the view. Hidden within its expansive dining room, sushi bar and private suites is a collection of experiences designed to turn dinner into something closer to an event. Some are available to only eight guests, some happen for a single night and several can never be replicated once the evening is over. Consider the Aburi-Robata Experience, perhaps the clearest example of Ascend at its most exclusive. Once per month, just eight guests take seats at the sushi bar for five culinary movements spanning twelve courses. The format draws inspiration from both aburi, the Japanese technique of flame-searing, and robata, cooking over intense heat. Guests are introduced to Japanese culinary traditions rarely utilized in the Pacific Northwest, from traditional curing and aging methods to robata-style grilling, delicate preparations and thoughtful seasonal presentations. The menu evolves with the ingredients available and the moment itself, creating what Executive Sous Chef Jesse Correa describes as “a conversation between the chef, the food and the guests.” That interaction is part of what makes the experience so distinctive. Diners watch techniques unfold up close and learn the intention behind each course as it arrives. “The goal is to create

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

something that feels less like dining at a restaurant and more like being invited into the chef’s kitchen,” Correa says. Ascend’s approach to luxury is deeply tied to experience. Its Tiered Beef Program gives diners a chance to explore a remarkably broad spectrum of steak and Wagyu, beginning with 28-day wet-aged American Angus and Pat LaFrieda Prime steaks dry-aged for a minimum of 50 days. The progression continues through Pacific Northwest WagyuAngus crossbreeds, Australian purebred Wagyu and Japanese A5 Wagyu. At the pinnacle sits prized Miyazaki Prefecture A5 Wagyu, offered when available. Guests can also compare American, Australian and Japanese beef through a Wagyu flight, making the experience both indulgent and educational. Ascend’s three private dining suites, Vertigo, Virtu and Vista, offer another layer of exclusivity. The spaces range from an intimate room for 16 to larger settings designed for celebrations and events. Virtu looks toward Lake Washington and Bellevue, Vista adds a private outdoor terrace and Vertigo surrounds larger groups with soaring windows and panoramic Pacific Northwest views. Reserving a suite also opens the door to customized culinary experiences. Ascend’s private dining team creates chef-curated price fixed menus and presentations available exclusively in the suites. A celebration might feature a large-format seafood tower presented over dry ice, a bone-in steak engraved specifically for the guest of honor or an interactive tableside presentation such as the restaurant’s Scorpion Chop. “Our goal is to deliver the same level of culinary excellence and hospitality in a setting that is thoughtfully personalized for each host and their guests,” says Sales &

“ The goal is to create something that feels less like dining at a res taurant and more like being invited into the chef ’s kitchen.”

Photo by Akiha Marketing

Events Manager Alysha Janmohamed. That personalization allows the food, presentation and setting to reflect the occasion in a way that feels specific to each group. Then there are Ascend’s experiential Pairing Dinners, which are created as one-night-only culinary stories. Chefs build exclusive menus around a featured spirit, with each course designed to evolve alongside what is being poured. Flavor, technique and storytelling move together throughout the evening.

Culinary Director Brandon Muehl, describes the dinners as immersive journeys, with each course carefully developed around the featured spirit. “It’s more than just a spirit pairing,” he says. “It’s storytelling at its greatest form.” Because every menu is created exclusively for the event, each dinner carries a built-in sense of rarity. Once the evening ends, that particular combination of dishes and pairings disappears with it. Twice each year, Ascend also introduces Elevated Nights, a threecourse, chef-curated menu offered Sunday through Thursday in the CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / BE L L E V UE

Ribeye Longbone Engraved

Private Dining - Wagyu Roll

main dining room for $95 per guest. After its spring run, the experience returns this October, giving guests another opportunity to explore Ascend’s cooking at a more approachable entry point. “Elevated Nights was created to welcome a broader range of guests into Ascend,” Muehl says. The menus feature ingredients such as fresh seafood, American Wagyu and Kurobuta pork, with optional additions including freshly shaved truffles, Alaskan king crab and a sommelier-selected wine pairing. Elevated Nights gives more diners access to the ingredients, techniques and hospitality that define Ascend while preserving the polish and attention to detail associated with the restaurant. That may be the secret behind Ascend’s staying power. Bellevue has no shortage of places to eat well, and Ascend continues to give guests new reasons to return. Tuesday’s eight-seat tasting offers one kind of experience. October’s Elevated Nights offers another. A private dinner overlooking Lake Washington feels different again, as does a one-night pairing menu that may never be served twice. From the 31st floor, the view may draw guests in, but the food and experience gives them a reason to come back.

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ARTICLE BY KRISTI SELLERS PHOTOGRAPHY BY AKIHA MARKETING

Dessert Worth Savoring At R+M Dessert Bar, dessert is not simply the final course. It is the reason to go out. Before opening their first location in Seattle, Chefs Rod and Marc were looking for a creative outlet beyond wedding and celebration cakes. Inspired by dessert bars they had seen abroad, they recognized an opportunity to create something Seattle was missing. “You can get dessert anywhere, but true dessert experiences are rare,” they say. Their vision was to create a place where guests could linger, connect and make dessert part of an evening rather than an afterthought.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Fall brings its own sense of anticipation. “Bringing back our pumpkin dulce de leche bread pudding is always exciting,” they say. “It’s a signal of a changing season and a dessert that is the epitome of comfort food for our guests.” Thanksgiving offerings and larger versions of R+M’s tarts also usher in the holiday season. Hospitality remains just as important as what arrives on the plate. “As chef/owners, we view our restaurant and takeaway boutiques as an extension of our home,” they say. Whether dessert begins the evening or provides its finale, the goal is to leave guests with something unexpected—and worth returning for. R+M Dessert Bar’s flagship dessert salon is located at 1025 108th Ave. NE in Bellevue. Walkins are welcome; reservations are recommended. CONTINUED >

Today, that philosophy is especially evident at R+M’s Bellevue dessert salon, where a warm, dark and slightly moody interior creates an intimate setting equally suited to date night or a group gathering. The chefs began by modernizing family recipes before eventually developing their own. Now, they create desserts they would want to eat themselves while continually exploring flavor, texture and presentation. Tasting experiences showcase that creativity. The Pistachio Tasting includes chocolate pistachio tart over raspberry compote, mini pistachio cheesecake and pistachio cremeux. A Chocolate Tasting takes guests on a journey through chocolates from different parts of the world. Wine and mocktails further extend the experience, with pairings chosen through research and plenty of tasting. “We always strive to find the most interesting and least expected options,” the chefs say.

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“AS CHEF/OWNERS, WE VIEW OUR RESTAURANT AND TAKEAWAY BOUTIQUES AS AN EXTENSION OF OUR HOME.”

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

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A new place to gather, explore, dine, shop, and discover in the heart of Suncadia. The best days aren’t planned. They’re discovered. Start with coffee and mountain air, then spend the day shopping, dining, and exploring something new. Stay for live entertainment, evening cocktails, and the moments that turn into stories worth sharing. Suncadia Social is Now Open.

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GATHER

WHERE PEOPLE

SUNCADIA SOCIAL BRINGS A LITTLE M O R E L I F E TO M O U N TA I N L I V I N G

ARTICLE BY MEGAN EWING PHOTOGRAPHY COURTESY OF SUNCADIA

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“IT’S THE PEOPLE THAT OPERATE THE SPACES AS MUCH AS THE SPACES THEMSELVES.”

There is something about a small-town gathering place that makes you want to stay a little longer. Maybe it’s the familiar face behind the counter, the neighbor you run into while grabbing coffee or the child who would rather keep playing on the lawn than head home. At Suncadia Social, that feeling is becoming part of everyday life. Opened in late May, Suncadia Social was created to be more than a collection of shops and restaurants. For Managing Director Mark Thorne, the vision was to give Suncadia something it had been missing: a community living room. “It is literally the social hub of the community now,” Thorne said. “The restaurants, the grocery store, are great physical spaces, but it’s the gathering of people and what happens in those physical spaces that really creates the heart of the community.” Instead of national chains, Suncadia Social brought in independent operators with connections to the region. Cutters Point Coffee provides the morning cup. Roslyn Grocery offers fresh produce, baked goods and graband-go meals. Out West Trading Company brings outdoor clothing and accessories, while Forage Home Goods offers pieces for the home. Casual, family-friendly dining rounds out the experience. CONTINUED >

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“SOMETIMES A COMMUNITY ISN’T CREATED BY THE BUILDINGS THEMSELVES. IT’S CREATED BY WHAT HAPPENS WHEN PEOPLE DECIDE TO STAY AWHILE.”

The businesses may be new to Suncadia, but the people behind them are not. Jamie Munson, owner of Out West Trading Company, has been part of Suncadia for years. Amanda Heins, who operates Roslyn Grocery, has been a grocery store owner in nearby Roslyn for more than 15 years. They are not simply business owners serving Suncadia—they are neighbors who understand the people walking through their doors. And that familiarity is part of the point. “It’s the people that operate the spaces as much as the spaces themselves,” says Thorne. A Saturday at Suncadia Social might start with coffee at Cutters Point, followed by a few hours on the lawn. Children can play lawn games while parents settle into an Adirondack chair. Someone might pick up gear for a hike, browse for something new for the house or pick up lunch at the local grocery store. There is no need to rush through it. That has been one of the biggest surprises since opening, Thorne said. People who came for coffee often stay to enjoy the space. Families linger on the lawn. Neighbors run into one another. What was designed as a gathering place has become one naturally.

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“It’s the hanging out in the casual, just sitting and relaxing and enjoying the environment that’s been the biggest surprise to me,” Thorne said. The setting helps, too. Suncadia Social’s architecture draws from the area’s agricultural and mining history, using simple forms and natural materials that feel at home in the surrounding landscape. Native landscaping, stone benches and rustic Adirondack chairs soften the spaces between buildings, while the lawn provides room for concerts, movies and everyday afternoons outdoors. As the seasons change, so will the experience. This fall brings the 20th Annual Harvest Fest, followed by a winter holiday festival stretching from Thanksgiving through the holidays. But beneath the programming, shopping and dining is something simpler: a place to be. Suncadia was built around the idea of slowing down in nature, and Suncadia Social adds another layer to that experience. It gives residents and visitors a place to pause, connect and see familiar faces. Because sometimes a community isn’t created by the buildings themselves. It’s created by what happens when people decide to stay awhile.

CONTINUED >

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M UST SE E | L I FE + C ULTU RE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / BE L L E V UE

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A TA S

AB E T

The most memorable journeys are often shaped by the smallest details. Knowing when to linger over dinner, how to raise a glass, or when to simply observe can offer a deeper understanding of a destination and the people who call it home. For Maria Regis of Registry Travel, thoughtful travel begins long before departure. Beyond designing personalized itineraries, she prepares clients for the cultural nuances that allow them to arrive feeling informed and ready to experience a destination more fully. From tipping guidelines and common phrases to local customs and traditions, she offers insight into what travelers might encounter along the way. She even recommends books, movies, and television shows that can offer a glimpse into a destination before they arrive. CONTINUED >

DINING CUSTOMS AND CULTURAL TRADITIONS TO KNOW BEFORE YOU GO ARTICLE BY TAYLOR ROBINSON | PHOTOGRAPHY AS NOTED

T R AV E L J OU R N A L | TRAV E L

France

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Japan

Argentina Photo by EOLO Patagonia

Germany

France

T R AV E L J OU R N A L | TRAV E L

“You don’t have to know every rule before you arrive,” Maria says. Instead, she encourages travelers to observe the people around them and follow their host’s lead. Is everyone speaking quietly? Lower your voice. Are meals moving more slowly than you are accustomed to? Embrace it rather than rushing through it. After all, the beauty of travel lies not only in discovering somewhere new, but in understanding the traditions and rhythms that give a destination its sense of place.

JAPAN

In Japan, cultural nuances reveal themselves in even the most everyday moments. A packed commuter train during rush hour can be remarkably quiet as passengers read, listen to headphones, or simply keep to themselves. Speaking loudly or taking phone calls on public transportation is generally discouraged, a noticeable contrast for travelers accustomed to a more outgoing American culture. At the table, chopstick etiquette carries important meaning. Chopsticks should never be left standing upright in a bowl of rice or used to pass food directly from one pair to another, as both resemble traditions associated with funerals. Tipping is also generally not customary and can create confusion rather than convey appreciation. Having lived in Japan for three years, Maria knows how understanding the context behind an unfamiliar tradition can transform the experience. She was initially intimidated by visiting an onsen, but once she understood the etiquette and reasoning behind it, it became a favorite part of her time there.

FRANCE

In France, settling into the dining experience often begins by taking cues from the room. Conversations in restaurants and other public spaces tend to be more subdued than Americans may be accustomed to. At the table, traditional etiquette calls for keeping your hands visible, with your wrists or forearms near the edge of the table rather than resting in your lap. There are practical differences, too. Tap water is suitable to drink and can arrive in a carafe for the table, while ice is typically reserved for cocktails and may not accompany water or soft drinks unless requested.

When dinner is over, the check will not necessarily appear until you ask for it. Rather than rush diners out, servers allow guests to decide when their meal has come to an end. Service is included in the total cost, so tipping is not necessary, though Maria notes that 5 to 10 percent can be left for exceptional service.

GERMANY

In Germany, even a simple toast comes with a tradition worth knowing. When raising a glass and saying “Prost!,” make eye contact with the people you are toasting, a small but important part of the ritual. Punctuality is also highly valued, so if you have a restaurant reservation, arriving on time matters. Showing up late may be met with some underlying frustration from the staff. Travelers may also notice a more direct style of communication, but Maria cautions against mistaking that directness for unfriendliness. At the table, bottled water is customary and will be added to the bill, while diners generally request the check when they are ready to leave. Tipping is typically around 10 percent, and rather than leaving a tip behind, it is customary to verbally tell the server the total amount you would like to pay, including gratuity.

ARGENTINA

In Argentina, the rhythm of the evening invites travelers to slow down and stay awhile. Dinner often does not begin until 9 or 10 pm, and meals are highly social occasions rather than something to rush through. Instead of fighting your internal clock, Maria encourages travelers to settle in and enjoy the conversation, wine, and experience around the table. That warmth carries into everyday interactions, too. A light kiss on the cheek is a common greeting, even among acquaintances, which can initially feel unfamiliar to Americans accustomed to a handshake and a little more personal space. For Maria, experiencing Argentina can also mean venturing beyond the beautiful hotels and restaurants of Buenos Aires. She loves incorporating time at an estancia, where clients can spend time around horses, learn about gaucho traditions, share an asado, and experience the rhythms of rural life. It is in experiences like these that the culture becomes more than something observed. It becomes part of the journey.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / BE L L E V UE

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How To Stay Festive And Healthy? Sure Thing

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Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.

stuffed

PEPPERS

pumpkin

This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.

With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.

ghostly

FRUIT BOWL

spooky

CHARCUTERIE These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.

DIP

Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.

jack-o-lantern

VEGGIE TRAY The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / BE L L E V UE

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FINAL DAY: Bellevue Farmers Market Bellevue Presbyterian Church | 3:00 PM Celebrate the final day of the Bellevue Farmers Market with a festive community gathering filled with fresh produce, local goods, delicious treats, and friendly faces. It’s the perfect opportunity to support local farmers, artisans, and small businesses while enjoying the market’s vibrant atmosphere one last time this season. Come shop, explore, and make memories together before it ends! OCTOBER 1ST

Swan Lake Symphony of Lights Meydenbauer Centre Theatre | 7:00 PM

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Experience the magic of Swan Lake Symphony of Lights in Bellevue, Washington, where classical music meets breathtaking visual artistry. This enchanting event brings Tchaikovsky’s beloved Swan Lake to life through dazzling lights, stunning performances, and an immersive atmosphere. Perfect for audiences of all ages, it’s a memorable evening filled with music, beauty, wonder, and unforgettable moments. OCTOBER 16TH

Make-A-Wish Wish Heroes Luncheon Meydenbauer Center | 11:30 AM

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EVE N TS

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The Wish Heroes Luncheon brings together compassionate community members, supporters, and advocates to celebrate the life-changing impact of wishes for children with critical illnesses. Guests will hear inspiring stories, connect with others who share a passion for making a difference, and learn how their support helps create unforgettable experiences. It’s a meaningful opportunity to celebrate the power of wishes.

OC TOBE R 2 1 ST

Made in Bellevue: Pumpkin Decorating The Meadow | 12:00 PM Celebrate the season at Made in Bellevue’s Pumpkin Decorating Event, a festive gathering filled with creativity, fun, and fall spirit. Bring your imagination and transform a pumpkin into a unique autumn masterpiece. Perfect for families, friends, and all ages, this hands-on event offers a wonderful opportunity to enjoy seasonal activities, connect with the community, and create memories together. OC TOBE R 2 4 T H

Monster Mash Halloween Bash Northwest Arts Center | 5:30 PM Get ready for a fun and spooky Halloween celebration at Bellevue’s Monster Mash Halloween Bash! This free, all-ages community event invites families to enjoy indoor trick-or-treating, themed crafts, and festive activities. Costumes are encouraged, and toddlers can enjoy the indoor play gym. No registration is required, making it an easy and exciting way to celebrate Halloween together. OC TOBE R 3 0 T H

Women's Health Summit Meydenbauer Center | 8:00 AM The Women’s Health Summit in Bellevue brings together experts, innovators, and leaders for a full day focused on the future of women’s health. Attendees can explore evidence-based insights through inspiring keynotes, expert panels, interactive sessions, and meaningful conversations. The summit also features a women’s health expo showcasing innovative solutions in wellness, fitness, digital health, beauty, and femtech.

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Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

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