Canton, OH October 2022

F O O D + B E V E R AG E

TREM O NT CO FFEE CO. LI F E + C U LTU R E

CO M PA SSIO N DELIVERED

The Food Issue O C TO B E R 2 022

Shop • Consign • Design – Anew Room Consignment – www.anewroom4u.com | 330.491.8383 5158 Whipple Ave. NW Canton, OH 44718

October 2022 PUBLISHER

Brian Bailey | brian.bailey@citylifestyle.com EDITOR

Emily Shea | emily.shea@citylifestyle.com

LIFESTYLE LETTER

Satisfy Your Cravings!

Welcome to our annual Food Issue. Just by looking at this month’s cover, you should know that you are in for a treat! Those gorgeous ice cream cookie sandwiches are just a small part of what makes Tremont Coffee Co. so special. Mark and Michelle Kemp share their growth story with Jennifer Draher on Page 10.

We also had the pleasure of speaking with another local restauranteur, Nick Pamboukis, owner of the new Mélange Restaurant in downtown Canton. He promises your dining experience will be like nothing else in Stark County. The ultimate dinner party! Read the story today and then make your reservations for this weekend!

Finally, I was happy a friend of mine, Todd Tolson, introduced me to a local non profit using their culinary skills on a mission to support Stark County residents facing life-threatening or terminal illnesses. Jacquie Mazziotta tells the story of Compassion Delivered and Terry Fravel captured photos of the many dedicated volunteers that support the mission week after week.

Hope we satisfy your cravings this month! See you around town, Canton!

SALES DIR ECTOR

Terry Fravel | terry.fravel@citylifestyle.com ACCOUNT MANAGER

Julie Mertes | julie.mertes@citylifestyle.com AD DESIGNER

Mary Albers LAYOUT DESIGNER

Kelsi Southard CONTR IBUTING WR ITER S

Jennifer Draher, Jacquie Mazziotta, Emily Shea CONTR IBUTING PHOTOGR APHER S

Joe Albert - J. Albert Studios, Terry Fravel

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen

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Proverbs 3:5-6 Canton Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Canton area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. 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 Canton Lifestyle™ is gathered from sources considered to be reliable, but the

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accuracy of all information cannot be guaranteed.

Your gift destination… Come see our charcuterie and barware collection.

Josette Kark Owner

(330) 956-4001 JosetteKarkDesign.com 5158 Whipple Ave NW

Store Hours: Tuesday - Friday 10am - 6pm Saturday 10am - 4pm

O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

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10

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F E ATU R E D

D E PA RTM E NTS

10 A ‘Ridiculously Delicious’ Dream

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Lifestyle Letter

8

Business Monthly

10

Must See

FO O D + B EV ER AGE

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Hot Spot

LI FE + C U LT U R E

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Inspired By

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Party Planning

32

Events

From a Small Booth to Three Locations, Tremont Coffee Co. is Just Getting Warmed Up

16 Mélange Has the Right Mix

New Downtown Restaurant Brings the Ultimate Dinner Party to Canton

20 They’re Feeding Souls

Compassion Delivered Provides Meals to Stark County Residents With a Terminal or Life-threatening Illness

O N T H E C OV E R

Photography: Terry Fravel Yum! Make a trip to Tremont Coffee Co, in downtown Massillon to enjoy tasty ice cream sandwiches like these. Trust us, they are as delicious as they look!

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LI FE + C U LT U R E ENT ERTA I NM E N T

o t e c a l p A great d n a e m a g e catch th ! b u r g t a enjoy gre

(330) 546-7001 · roosterswings.com 4335 Dressler Road, Canton

R o oste rs W in gs is th e officia l sp o n so r of Oh io St ate Ath leti cs

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Stocks Draperies Expands Sales Team Maria Budi has recently joined the Stocks Draperies sales team as an Account Executive. Maria brings eight years experience in Interior Design, with the past three years specializing in residential custom window treatments and reupholstery. She has an Associate Degree of Applied Business specializing in Interior Design, Magna Cum Laude and a Bachelor of Arts in English Literature. Maria is also an awards committee board member for the American Society of Interior Designers. To schedule a consultation with Maria or to learn more about Stocks Draperies, visit StocksDraperies.com.

Scan to read more.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Canton

4917 TUSCARAWAS ST W, CANTON, OH 44708 | (330) 479-9088 | ANNEMARIESFINEJEWELRY.COM 8

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A ‘Ridiculously Delicious’

Dream

After Growing From a Small Booth Into Three Locations, Tremont Coffee Co. is Just Getting Warmed Up 10

M UST SE E | FOOD + BEV E RAGE

Much like the coffee we drink every day has gone on a journey before arriving in our mugs, lifelong Stark County residents Mark and Michelle Kemp have also taken quite a journey in creating their dream coffee business. Today, Tremont Coffee Company is not only a reality for them, but the Massillon-based business continues to grow before their very eyes.

“Tremont was started from very humble beginnings and big dreams,” says Mark, who founded the company with his wife and daughter in 2016. “It’s been a truly amazing and satisfying adventure for us.”

The Kemps launched Tremont Coffee as a small pop-up booth at The Valentine Flea in the basement of The Auricle Venue & Bar in Canton.

That turned into weekly flea market appearances in Canton and 720 Markets in North Canton. Eventually, they grew to a pop-up tent, then a coffee trailer, and by 2018 they opened their first brick-and-mortar store in Massillon.

“That first 12 to 18 months were really unbelievable because we were able to build a cultlike following with some of our most hard-core Tremont lovers, even to this day,” recalls Mark.

“I think what drew them in was our fun, party-like environment that just happens to sell great coffee at the same time.”

Now, the Kemps – and a growing team of around 50 employees – operate the Erie St. Roastery in Massillon, a Perry Township location on Tuscarawas Street, and their newest shop in North Canton that opened in May. The Roastery is a unique facility as a working warehouse with a cafe. It serves as the base of the operations, where staff roasts coffee beans, bakes pastries, packages supplies to send to the other shops, unpacks inventory, and more.

Each location crafts “ridiculously delicious” coffee drinks, and offers gluten-friendly muffins baked from scratch. They also stock a variety of tea and merchandise. At the Roastery, patrons also can order a breakfast sandwich, cinnamon and sugar french toast sticks, and avocado toast.

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ARTICLE BY JENNIFER DRAHER PHOTOGRAPHY BY TERRY FRAVEL OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / CA N TO N

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“I just wanted a family business that we could run with integrity and have some positive impact on our community.”

—Mark Kemp

The top-selling drink, Morning Moonshine, is a triple-shot vanilla and caramel latte with whipped cream and drizzle for $5.55. It’s available with Nitro Cold Brew for those who prefer the iced route. This coffee-reliant writer absolutely tested the hype and indulged in a latte while crafting this article (she recommends you get one, too).

Tremont’s Brewed House Coffee, Erie Street Blend, is a medium-roast blend of beans from Guatemala, Honduras and Colombia.

They offer five fall drink options, including a pumpkin version of the Morning Moonshine and a new s’mores hot, iced or frozen drink.

The winter drink lineup starts November 1.

While Tremont’s practice of roasting premium specialty-grade coffee beans on site guarantees freshness, it may also be part of what’s attracted various churches, restaurants, gyms, and even other highend coffee shops in the area to inquire

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for bulk pricing. The company’s wholesale program provides two price points – one for nonprofits, and the other for businesses – and offers many products available for wholesale distribution.

But the growth and wholesale efforts are just the beginning for Tremont, as they continue work on a Franchise Development Center in Massillon. Mark says they’ve built Tremont from the ground up and develop processes for training, operational procedures, cost controls, and others that would lend themselves toward franchising. He recognizes that all of these things have definitely been a factor in Tremont’s success.

“When we started Tremont we weren’t rich, and I’m definitely not the smartest person in the world,” says Mark. “I just wanted a family business that we could run with integrity and have some positive impact on our community.”

The new facility will provide additional formal training areas for franchisees to learn the coffee business from the inside.

“There is no better feeling than to be able to share our adventure with other families, and that’s the ultimate goal for us now,” says Mark.

It’s a fitting sentiment as family is what inspired the venture in the first place.

Many people think the name is a nod to the Tremont neighborhood in Cleveland.

Actually, it comes from Tremont Avenue in Massillon where both of Mark’s parents grew up.

“The business name is a way to pay tribute to my family and my hardworking blue-collar upbringing,” says Mark. “That street helped shape me into the man I am today and I never want to forget that.”

To order online or inquire about wholesale products, visit TremontCoffee.com.

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Tr e m o n t C o f f e e . c o m 14

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A month-long horror film series on Canton’s largest screen

Double Feature Oct. 21 @ 7:30pm Oct. 22 @ 7:30pm Oct. 28 @ 7:30pm Oct. 1 @ 5:30pm

Silent Film 100th Anniversary Oct. 29 @ 7:30pm

More info and tickets at www.cantonpalacetheatre.org

605 Market Ave. N, Canton, OH 44702 •330.454.8172 OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C O M / CA N TO N

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ARTICLE BY BRIAN BAILEY | PHOTOGRAPHY BY JOE ALBERT OF J. ALBERT STUDIOS

MÉLANGE HAS THE RIGHT MIX NEW DOWNTOWN RESTAURANT BRINGS THE ULTIMATE DINNER PARTY TO CANTON

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Just a few weeks prior to the September 27 opening of Mélange restaurant in downtown Canton, we had the opportunity to speak with restaurant owner Nick Pamboukis.

The Jackson Township resident took the time to tell us what sets Mélange apart from other area restaurants, including his popular Akron restaurant, Alexander Pierce.

FIRST, TELL US ABOUT YOUR BACKGROUND AND THE ALEXANDER PIERCE RESTAURANT. I am an entrepreneur and own several businesses. I’ve previously owned restaurants. My family has owned restaurants. My wife’s family has owned restaurants. I guess it’s in our blood.

Alexander Pierce, named after my children, was somewhat of an afterthought while we converted a nursing home that my grandmother once stayed in into luxury apartments. The large downstairs kitchen and dining room seemed perfect for a restaurant. Located just outside of downtown Akron on East Market Street, it opened in late 2019, just five months before COVID hit.

WHY CANTON? I love what Canton is doing to invest in its downtown. There is a friendly atmosphere to do business. Working with the mayor, Thomas Bernabei, and everyone else involved has been great. We found what we feel is the best location in Downtown Canton. It’s the former Napoli’s restaurant, next to Centennial Plaza and across from the Renkert Building, which is being renovated into a new Marriott hotel.

Canton has many legacy restaurants that have been here for years and do a wonderful job. I just felt the area could use a modern, fine dining restaurant with a little more flair.

NICK PAMBOUKIS

SPEAKING OF FLAIR, MÉLANGE IS BILLED AS THE “ULTIMATE DINNER PARTY.” WHAT DOES THAT MEAN? Alexander Pierce in Akron is a classic steakhouse. It’s got the old Italian mobster speakeasy feel to it. Mélange, on the other hand, has a livelier décor. Think about the fine dining restaurants you see in Miami or along the Las Vegas Strip. We even have the same handblown glass flowers that you see in the Bellagio Hotel’s lobby.

The music is lively and after dinner, only our restaurant guests are invited into The Encore Lounge, located behind the restaurant. It’s a club-like lounge atmosphere with a DJ and dancing. We were shooting for a more mature atmosphere than you get from most clubs in the area.

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IS THE MENU A TRUE “MÉLANGE” OF CUISINES? TELL US ABOUT THE MENU. Yes. Mélange means mix. First, we’ve mixed fine dining with a club atmosphere. Second, the menu is inspired [by cuisine] from all over the world. We have split Caribbean lobster and we have Korean corn dogs as an appetizer. It’s a little bit of everything. Honestly, the menu is so good that I can’t pick a favorite for myself. We only buy USDA Prime steaks and we don’t skimp on anything. We are priced mid-to-high end but deliver quality that is unsurpassed.

WHO IS THE CHEF? Chef Frank Hill is someone I have known as a friend for a long time. He has an impressive resume starting with his training at the Pennsylvania Institute of Culinary Arts before working at some of the area’s top restaurants and country clubs. He also owned his own restaurant before moving away to North Carolina. He was returning to the area as we were opening Alexander Pierce and we really hit it off with him as the Executive Chef. Chef Frank will oversee the chefs at both restaurants.

CAN OUR READERS HOST SPECIAL EVENTS OR PRIVATE PARTIES AT MÉLANGE? We are a little limited on space here, but we do have a few options. Mélange has an upper dining level that is semi-private and can host up to 18 comfortably for private dining. The enclosed patio is a great option for three seasons and can be reserved for private dining for 18-20 people.

Finally, the Encore Lounge can host a larger function of 45-50 people and have a DJ with guests walking around enjoying heavy appetizers.

WHAT ELSE WOULD YOU LIKE TO SHARE WITH THE READERS OF CANTON LIFESTYLE? First, we don’t want anyone to worry about parking. We are offering valet every single night and will validate parking passes at the Onesto garage behind the restaurant. Second, if you haven’t visited downtown in a while, you should come back to see and enjoy all the wonderful things that are happening.

For more information or to make reservations, visit MelangeRestaurant.com.

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H OT SP OT | L IFE + CU LTURE

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They’re

ARTICLE BY JACQUIE MAZZIOTTA PHOTOGRAPHY BY TERRY FRAVEL

Feeding

COMPASSION DELIVERED PROVIDES MEALS TO STARK COUNTY RESIDENTS WITH A TERMINAL OR LIFETHREATENING ILLNESS

Souls

During celebrations and times of sadness, food is often the tie that binds us. A local couple has united the culinary world with compassion for those in need to bring meals to Stark County residents facing the fight of their lives.

When someone close to you learns the news of a terminal diagnosis or life-threatening illness, good friends and family rally with messages of support, provide meals and flowers and often develop a deeper appreciation for time spent together.

However, after emotions settle, people return to their daily routines and the gatherings end. The afflicted person must then continue their journey.

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I NSP IR E D BY | L IFE + CULTURE

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“The disease isn’t forgotten; it’s only gotten worse.

That’s where I feel like Compassion Delivered fits into a person’s life. When everyone else has gone back to their norms and that person feels like they can’t do anything else, that’s where we come along to help,” explains Amanda Anschutz, co-founder of Compassion Delivered, a local non profit organization.

Not only does Compassion Delivered provide meals, but the person receiving the meal has more time to rest while someone else focuses on food for them.

They can use this time for recovery, rest or to spend time with family.

According to Amanda, an estimated 2,200 people are facing a terminal medical diagnosis in Stark County.

“These same 2,200 people often go to bed without a nutritious meal, don’t have the resources to shop for food, don’t have the energy to prepare a meal or, in many cases, even eat,” she says.

Amanda and her husband Daniel founded Compassion Delivered in 2017. Daniel was a culinary chef at a local country club, and Amanda has a business background. After researching various nonprofit organizations in Stark County, the couple found many organizations that support children, people on limited incomes and other circumstances, but unfortunately, there wasn’t an organization that focused on people with terminal illnesses.

“I found 14 other organizations throughout the country that provide a service like Compassion Delivered, but nothing in Ohio. All of the other organizations were founded more than 20 years ago and are located in major metropolitan cities including Atlanta, Denver and Philadelphia,” she explains.

After realizing the need, the pair met with local hospital representatives and bank personnel and determined their lives would forever change. They would dedicate their time to serving others in need. While Daniel continues to offer culinary services for private events and meal planning, he left his full-time job to focus on Compassion Delivered.

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They developed a pilot program with a handful of people and began testing. A few key highlights they found included: • Nobody liked the peas • To avoid waste, meals would need to be frozen • Appetites of sick people vary, and freezing food would allow them to eat when they were hungry • People are the eyes, ears and taste buds and gave incredible feedback • The program was viable “The meal is the most important piece to let people know they haven’t been forgotten. When someone has a crisis, we come along beside them. We may do this for a few weeks or even a few months. Food is medicine, and we’re still that constant person in their life,” she says.

Daniel leads a team of volunteers every Monday and prepares nutritious and low-sodium meals with fresh produce and meat from local farms. The meals are then delivered to about 50 people on Fridays. Each person receives three meals as well as soup.

The ladle and heart that represents Compassion Delivered have special meaning to Amanda. “The difference between a spoon and ladle is that you serve yourself with a spoon, and you serve many with a ladle. We are here to serve one another, and this was the first step to forming what we have today. I believe God puts us in places for reasons before we are called to that moment,” she says.

Compassion Delivered is more than high-fives and hugs. Without the meals there is no program.

Referrals are made through local Stark County hospital social workers and nurse navigators. Independent inquiries can be made by calling 330-575-0996. The organization is funded through donations and special fundraising events. The fifth annual Be the Change Gala will be held on Oct. 14 at the DoubleTree by Hilton Hotel in Canton. For more information, visit CompassionDelivered.org or call 330-575-0996.

Additionally, a support group, Men of Compassion, meets monthly and is open to men who are facing any stage of grief. The group enjoys breakfast, golf or other social setting and provides an opportunity to be around men who understand what they may be facing. “As we continue to grow, we are looking for a long-term home to not only provide meals for families but also offer a teaching kitchen to educate children about healthy eating and that maybe they can make something delicious from an unfamiliar food item found at a local food stand,” Amanda says.

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I NSP IR E D BY | L IFE + CULTURE

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ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

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PA RT Y P LA N N IN G | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside.

2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling.

3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels.

Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team!

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DIY Football Goalpost Use these mini goalposts as tailgate decor or to play table-football at your next tailgate party. These vintage inspired goalposts are easy to build and display.

• ½ inch Copper Pipe (total 66 inches length) cut into the following measurements: • 9.5 inches long (4 total) • 4 inches long (4 total) • 5 inches long (2 total) • 1 inch long (2 total) • ½ inch Copper 90 degree elbow fittings (6 total) • ½ inch Copper Tee fitting (2 total) • ½ inch Copper end cap fittings (4 total) • Copper Pipe Cutter • Gorilla Glue • Wood Block (drill ⅝inch hole) • Measuring Tape and Sharpie Using a pipe cutter, measuring tape and sharpie, cut all copper pipes to proper size using the list above. Next, glue each of the copper pieces together by following the diagram found at SilvertoothHome.com/Blog/ Tailgate-Party. Allow glue to dry. Once dried, place the goalpost into a wooden block using glue to secure into place. Wait until glue is fully dry before using. Cheers!

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PA RT Y P LA N N IN G | ENTERTAI NME NT

Classic Chili In Frito Bags Ingredients • 1 tablespoon olive oil • 1 medium yellow onion, diced • 1 pound ground beef • 2 1/2 tablespoons chili powder • 2 tablespoons ground cumin • 1 tablespoon granulated sugar • 2 tablespoons tomato paste • 1 tablespoon garlic powder • 1 1/2 teaspoons salt • 1/2 teaspoon ground black pepper • 1/4 teaspoon ground cayenne pepper, optional • 1 1/2 cups beef broth • 1 (15 oz.) can petite diced tomatoes • 1 (16 oz.) can cannellini beans beans of your choice, drained and rinsed • 1 (8 oz.) can tomato sauce • Individual Frito bags.

Instructions 1. Add the olive oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion. Cook for 5 minutes, stirring occasionally.

2. Add the ground beef to the pot.

Break it apart with a wooden spoon.

Cook for 6-7 minutes, until the beef is browned, stirring occasionally.

3. Add the chili powder, cumin, sugar, tomato paste, garlic powder, salt, pepper, and optional cayenne. Stir until well combined.

4. Add the broth, diced tomatoes (with their juice), drained beans, and tomato sauce. Stir well.

5. Bring the liquid to a low boil.

Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 20-25 minutes, stirring occasionally.

6. Remove the pot from the heat.

Let the chili rest for 5-10 minutes before ser ving.

7. Scoop the chili into Frito bags and ser ve.

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Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined.

3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes.

4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs.

5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together.

Make two slits on the top of the pie.

6. Brush with the remaining egg wash and bake for 12 minutes.

7. After cooled, pipe on laces with icing if using.

Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining.

Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

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Want to see more?

Scan the QR code or visit bit.ly/TailgateLifestyle for additional tailgate recipes.

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O C TO B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area.

O CTO BE R 1 ST

Twisted WilderFest

SOUTHGATE PARK, 5300 MASS I L LO N R D., NO RT H CA NTO N | 1 0 :0 0 A M This annual event is the City of Green’s popup festival of makers and nature featuring local artists, crafters and food vendors. Parking and admission are free, and no registration is required to attend.

O C TO BE R 8T H

Sidestreet MKTS at Oakwood Square

OAKWOOD S QUAR E, 2610 EASTO N ST. NE , CA NTO N | 1 0 :0 0 A M Monthly Sidestreet MKTs are presented by 720 Market, featuring local vendors and food trucks in an open-air space. October's market theme is "Harvest." Visit EventsBy720.com for more information.

O C TO BE R 9 T H

Fall Ladybug Handmade Market

T HE LADY BUG GARDEN CEN TE R , 8 36 1 P O RTAG E ST. NW, MAS S I L LO N | 1 0 :0 0 A M This is a free community event to bring together local creatives to offer a great place to shop! Grab lunch, stroll around, pick up your pumpkins and, of course, see all the local talented artists!

O C TO BE R 1 6T H

Joe Satriani – Earth Tour

CA N TON PALACE THEATR E | 7:30 P M Hear Joe Satriani's 19th studio album "The Elephants of Mars" live. Tickets for the show range from $42.50-75 and can be purchased at CantonPalaceTheatre.org .

CONTINUED >

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EVENTS CONTINUED

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Stark Library Speaking of Books Author Series: Tyler Merritt

CA N TON PALACE THEATR E | 6 :30 P M Tyler Merritt is an actor, comedian, viral sensation, activist and founder of The Tyler Merritt Project. At this event, he will be discussing his book, "I Take My Coffee Black." Plus, a Q+A and book signing will follow.

O C TO BE R 2 5T H

Caffeinated Ideas Roundtable

WHOLE LATTE LOVE CAFE, 1308 S . MA I N ST., NO RT H CA NTO N | 1 0 :0 0 A M This event is held on the last Tuesday of every month and is organized by the North Canton Chamber of Commerce. Whether you're a startup, venture capitalist, or new business owner — join them for a morning of networking. Reserve your spot by emailing Ron Manse at rmanse6@gmail.com.

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/Canton

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BEING WELL Quality, local care is a priority for our members.

AultCare is proud to serve our members with the programs and services they need to improve all aspects of their health.

From pharmacy, case management, disease management, and beyond, we have streamlined our health and wellness services for comprehensive, coordinated care.

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