Issuu

Around The Table

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

TH E BACK YARD PIZZ A OVEN O BSESSIO N WH AT’ S BREWI NG I N CELI NA LO C A L S E RV I C E S

N EIGH B O RS NOU RISH I NG N EIGH BO RS O C TO B E R 2 02 6

We’ll bring the expert technicians, you bring the pumpkin spice lattes.

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LIFESTYLE LETTER

From Our Table To Yours There is something about food that brings people together. Around the table, recipes become traditions, meals become memories and a simple gathering can turn into a moment we remember for years. Our October Food & Drink issue is a celebration of all the delicious ways food connects us to the people and places we love right here in Celina. We are excited to introduce you to Olive Oil de Fino, created locally by Kathleen Hagan. Inspired by an old family recipe, Kathleen has taken something deeply personal and turned it into a flavorful experience to share with our community. It is a wonderful example of how a treasured family tradition can become something entirely new while still honoring where it began. We are also celebrating the newest cookbook in Jennifer Taylor’s popular Gatherings & Guitars collection. Jennifer knows that great food is about so much more than what is on the plate. It is about gathering friends, sharing stories and creating those everyday moments that make life feel special. Her newest collection gives us plenty of inspiration to bring that spirit into our own kitchens. And then there is pizza. Backyard pizza ovens have officially become a favorite for home cooks and entertainers, and we can see why. There is something irresistible about creating your own pizza, experimenting with toppings and gathering everyone around while dinner comes straight from the oven. We take a look at this growing trend and all the delicious possibilities these ovens can bring to your backyard. So grab a cup of coffee, pour a glass of wine and settle in with us. This issue is filled with stories, recipes and inspiration designed to make you hungry for what comes next. Here is to good food, great company and always having a seat at the table.

October 2026 PUBLISHER

Barbara Ireland | Barbara.Ireland@citylifestyle.com M AN AG I N G E D I TO R

Danielle Poche | Danielle.Poche@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Jenna Zapata | Jenna.Zapata@citylifestyle.com CONTRIBUTING WRITERS

Niki Carbajal, Christine Clark, Sharla Davenport, Hannah Irby, Alexis Jacobs C O N T R I B U T I N G P H OTO G R AP H E R S

Courtney Mitchell, Kristi Murry

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Antanette Ray QUALITY CONTROL SPECIALIST Hannah Leimkuhler

BARBARA IRELAND,PUBLISHER @CELINA.LIFESTYLE

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Celina Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Celina 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 Celina Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

New Construction vs. Resale in Celina: What Sellers Need to Know Celina’s growth shows no signs of slowing, and that means one thing for anyone selling a pre-owned home here: builders are your biggest competition. A deep dive into current inventory reveals just how real that competition is — a striking 66% of homes for sale in Celina are new construction. That’s two out of every three listings. So what’s driving buyers toward new builds? In my experience, it comes down to a few consistent factors. Many buyers love the idea of being a home’s first owner, and those who contract early enough get to make personal selections — flooring, brick, tile, lighting, and plumbing fixtures tailored to their taste. But the bigger draw, by far, is the incentives. Builders routinely offer credits toward selections, funds to buy down mortgage interest rates, and contributions toward closing costs — perks resale sellers simply can’t offer. That said, new construction isn’t the right fit for everyone. Plenty of buyers factor in the hidden costs of a new build — landscaping, window treatments, pools, and the other finishing touches that turn a house into a home. This is where resale sellers still have an opening. To truly compete with this wave of new inventory, a resale home has to be move-in ready. Paint, roof condition, and kitchen upgrades matter most, with curb appeal and flooring close behind. And because your real competition is often a fully staged model home, partnering with an agent who understands staging isn’t optional — it’s essential. Builders are pulling out all the stops. The difference between selling quickly and sitting on the market often comes down to working with a Realtor who understands the competition, brings next-level marketing, and has a track record of results. That’s exactly what we’re here to help you do.

#1 Agent & Team at the Compass North Dallas Office

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Lori Vaden West is a real estate agent affiliated with Compass. Compass is a licensed real estate broker and abides by federal, state and local Equal Housing Opportunity laws.

We take the guesswork out of real estate.

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

54 Featured

GATHERINGS AND GUITARS: TEXAS EDITION

DIP INTO FALL Classic Caramel Apples

WHAT’S BREWING IN CELINA 1418 Coffee Opens Two New Celina Coffee Shops

On the Cover Pizza from the Backyard Pizza Oven Obsession

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Jennifer Taylor’s Latest Cookbook Blends Texas Flavors, Red Dirt Music, And Gatherings Into One Collection

54 74

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection ENTERTAINMENT

Locally Sourced FOOD + BEVERAGE

Now Open PROFESSIONAL SERVICES

Must See REAL ESTATE

Artist’s Palette FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Giving Back LOCAL SERVICES

Happy Hour FOOD + BEVERAGE

Seasonal Setups

How To FOOD + BEVERAGE

House Call HOME SERVICES

Eat Right FOOD + BEVERAGE

Realty Report REAL ESTATE

Events

Hot Spot FOOD + BEVERAGE

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.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1-7: Celina Lifestyle and Strategic Wealth Management Team sponsor Back to School & Bubbly at The Wick. Flowers by Celina Blooms with all proceeds benefiting Bobcat Moms. Photography by Kristi Murry

C I T Y SC E N E

14 13

8-14: Celina Lifestyle and Strategic Wealth Management Team sponsor Back to School & Bubbly at The Wick. Flowers by Celina Blooms with all proceeds benefiting Bobcat Moms. Photography by Kristi Murry

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

city scene CONTINUED

15: Grand Opening of Costco Celina 16: Celina ISD celebrates the Teachers of the Year 17: Celina Downtown Commission celebrates 30 years at the Celina Museum during Friday Night Market 18: Vendor booth Atomic T-Shirts & Signs at Meet the Bobcats 19: Celina PD helps celebrate the first week of school with visits to each campus 20: Celina Lifestyle celebrates Passion Dance Center opening its doors to a new generation of dancers 21: Aloha Bingo supporting Helping Hands of Celina

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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

WELCOME NEW PARTNER, CELINA ECONOMIC DEVELOPMENT CORPORATION We are proud to welcome the Celina Economic Development Corporation as a new partner! The CEDC is a dedicated nonprofit organization committed to advancing long-term economic vitality for the community. Their vision is to shape Celina’s economic future as the premier destination for investment, innovation, and talent, where businesses flourish, community is embraced, visitors are welcome, and residents experience an unmatched quality of life. CelinaEDC.com

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WELCOME NEW PARTNER, CAMBRIDGE COMPANIES

WELCOME NEW PARTNER, K. HOVNANIAN HOMES

We are proud to welcome Cambridge Companies as a new partner! They are proud to build some of north Texas’s most sought-after master-planned communities with the top homebuilder partners in the market. They recognize that our communities, Mustang Lakes, Cambridge Crossing, and The Parks at Wilson Creek, represent the families who call them home. Therefore, they create spectacular communities for them to enjoy life together. Learn more at CambridgeCos.com

We are proud to welcome K. Hovnanian Homes as a new partner! With over 60 years of experience, K. Hovnanian is a highly trusted Dallas and Fort Worth homebuilder, featuring a diverse selection of beautiful new homes and new home communities in the area. Designed for modern living, their thoughtfully planned new-construction homes feature spacious layouts, modern amenities, and versatile space to meet your needs. KHov.com

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CONTINUED >

B USIN E SS M ON T H LY

business monthly CONTINUED

CELINA VETERINARY HOSPITAL INTRODUCES SNOUT WELLNESS PLANS

Leading the Way in Smart Automation for Homes and Businesses

Celina Veterinary Hospital is excited to introduce Snout Wellness Plans! These plans make routine care more manageable and affordable, with options for dogs and cats at all life stages. With Snout, you can spread the cost of annual wellness visits over 12 affordable monthly payments, ensuring your pet receives essential care without the financial stress. With a Snout Wellness Plan, you’ll enjoy: Unlimited wellness exams, Preventive Care, Budget-friendly monthly payments, starting at just $39/month!

As a leader in Texas automation, we provide a wide range of tailored solutions for homes and businesses alike: Home Automation Systems Commercial Automation Security Systems Audio/Video Installation Lighting and Shade Control Network Installation Access Control Systems Outdoor Living Solutions

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T H E F L AV O R O F

Thirteen Dining Concepts Make Omni PGA Frisco A Destination For Food Lovers, Golfers And Locals Alike

OMNI PGA FRISCO For a resort known as the new home of modern golf, Omni PGA Frisco Resort & Spa has made sure the experience off the course is just as memorable. Across the sprawling property and PGA Frisco campus, guests can choose from 13 dining venues, ranging from a sophisticated steakhouse to barbecue, cocktails, coffee, and casual bites overlooking the greens. “Dining at Omni PGA Frisco Resort & Spa is one of the resort’s standout features,” says Monica Smiley, Director of Marketing for Omni PGA Frisco Resort & Spa. “The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” That variety is intentional. The 660-acre golf and entertainment destination welcomes resort guests, golfers, families, corporate groups, tournament visitors, and locals, all with different plans for the day. Someone heading to an early tee time may want coffee and something quick, while another guest may be settling in for cocktails and dinner.

C HE F ’S SE LE CT ION | EN T E RTAIN ME N T

The restaurants are also designed to give locals a reason to visit, even without a room reservation or tee time. At the top of the dinner list is Trick Rider, the resort’s signature steakhouse, where Texas rodeo culture meets an upscale menu of steaks, seafood, and shellfish. Monica recommends starting with the grilled artichoke or Wagyu beef tartare before moving on to scallops or the 18-ounce boneless ribeye. Save room for the 24-Karrot Cake. For a more relaxed meal, The Apron Kitchen + Bar serves Texas- and California-inspired dishes throughout the day with views of Fields Ranch. Its Brisket Benedict puts a Texas spin on brunch with smoked brisket, pickled jalapeños, a biscuit, and jalapeno hollandaise. Over at Ryder Cup Grille, guests can settle in for clubhouse dining after a round of golf. Menu highlights include cheese bread served with smoked gouda and preserves, Street Corn Caesar, and a Parmesan-crusted pork chop finished with fig balsamic. Then there is Ice House, a ranch-style spot in the PGA District that combines barbecue, cocktails, and hitting bays. The Tin Can

ARTICLE BY ALEXIS JACOBS | PHOTOGRAPHY PROVIDED BY OMNI PGA

“The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” -Monica Smiley, Director of Marketing for Omni PGA Nachos arrive loaded with burnt ends, queso blanco, cheddar jack, pickled vegetables, pico de gallo, and barbecue crema. For a hungry group, The Albatross feeds four and includes every meat. Those looking for drinks with a view can head to The Lookout Lounge & Bar. Panoramic golf course views set the backdrop for cocktails, small plates, and live entertainment. Monica points to the Cowboy Flatbread, topped with capicola, sausage, applewood-smoked bacon, and Calabrian chilies, or the Short Rib Sliders. Across the resort, Texas flavors make their way onto the menus, with local ingredients sourced whenever possible. Fall will also bring something a little different. In October, Lounge by Topgolf will transform into the Halloween-themed “Spookeasy,” adding a seasonal stop to the resort’s dining lineup. For anyone wanting to turn a visit into a full day of food, Monica’s advice is simple: “I say hit them all and end at Trick Rider for the reverse Happy Hour.”

Known as Rodeo Hour, the late-night happy hour is offered at Trick Rider’s bar Tuesday through Saturday from 9 to 11 p.m. Guests can wind down the evening with special pricing on bites including oysters on the half-shell, Crispy Calamari with garlic chili crunch aioli and pickled peppers, Tuna Carpaccio with avocado and yuzu kosho, and TR Caviar Service. Wines by the glass and signature cocktails are also discounted. It is one more way Omni PGA Frisco turns dining into part of the destination, proving you do not have to play 18 holes to make a day, or night, of it. OmniHotels.com

Dine Around PGA Frisco Make a day of it. Start with breakfast at The Apron, grab barbecue at Ice House, enjoy cocktails and small plates at The Lookout, then finish the evening with steaks and Rodeo Hour at Trick Rider. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

OLIVE OIL DE

ARTICLE BY SHARLA DAVENPORT

PHOTOGRAPHY BY COURTNEY MITCHELL

What Began With A Beloved Family Recipe Has Grown Into A Handcrafted Taste Of Italy

FINO

Sometimes the simplest ingredients can transform a recipe, and olive oil is a perfect example. Start with a good quality olive oil, add dried garlic, herbs, rosemary and bay leaves, and you have delicious flavor in a bottle. This is Olive Oil De Fino, created by Sherman’s own Kathleen Hagan. It was early 2002, and Kathleen was wearing many hats as a working mom of three boys and wife to a Dallas firefighter. Looking for a way to supplement her family’s income, she remembered her infamous White Pasta recipe. Whenever an occasion called for a homemade dish, or whenever Kathleen entertained, she made her White Pasta. It quickly became everyone’s favorite. Kathleen recreated the recipe’s ingredients and bottled them in recycled bottles. She began selling the olive oil at Sherman festivals and giving it to family and friends as gifts. It didn’t take long for her creation to get noticed. People began asking Kathleen about the oil. “It was a sincere connection to food,” Kathleen said. She began wondering how she could expand the business and sell the oil throughout the community. “I became licensed and called a bottling company. My first order was

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

The reward is great,” Kathleen noted. She believes Olive Oil De Fino is quite literally Italian in a bottle. Over the years, the business has grown to include wholesale and corporate accounts, online sales and availability in 12 stores throughout the Texoma region. Yet the oil still has its original feel. It is handmade, not mass-produced, and Kathleen and her husband continue to bottle it by hand. “The flavor is already in the bottle. All you have to do is gather everyone around,” Kathleen said. Kathleen has also found her niche attending vintage markets, indoor markets and pop-up shops several times a year. She loves how organically the business has grown. “I get to talk to people about food, eating healthy and meet families, especially fellow Italians,” she said. CONTINUED >

for 112 cases, 1,344 bottles,” Kathleen exclaimed. In their kitchen, Kathleen and her husband prepared the bottles with the infused olive oil. Olive Oil De Fino has evolved over the years. The rosemary plants are grown on Kathleen’s property, along with a designated building for the infusion process. While the oil is sourced elsewhere, Kathleen infuses it herself to ensure its quality and taste. The oil has a high smoke point for cooking but can also be used as a marinade, salad dressing, over easy eggs in the morning and, of course, with pasta. The White Pasta recipe originated in the kitchen, a simple combination of onions and mushrooms sautéed and seasoned with herbs. “My Nonna, Italian for grandmother, was all about the food,” Kathleen recalled. “I love Italian food. My childhood is full of memories of my Nonna and mom cooking while I sat on the kitchen counter and got to sample everything.” Kathleen wanted that same “countertop experience” for others, bringing people together to cook and gather in the kitchen. “It’s healthier to cook and eat at home. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

WHITE PASTA: This widely loved dish is where Olive Oil De Fino all started. It is a household favorite and is always requested by friends and family. Enjoy! INGREDIENTS: • 1 lb. angel hair pasta (Kathleen Hagan’s pasta of choice) • 1 cup Olive Oil De Fino • 1 large white onion, thinly sliced • 10 large mushrooms, sliced • 10 cloves garlic, minced

• • • • •

1 tbsp. dried sweet basil 1 tbsp. Italian seasoning 1 tsp. black pepper 2 tsp. salt ½ cup freshly grated Parmesan cheese

INSTRUCTIONS: 1. Cook the angel hair pasta to al dente. Drain and return to the pot. 2. In a large skillet, heat Olive Oil De Fino over medium-high heat. Add the onion, mushrooms and garlic. Sauté until the onions become soft and nearly translucent. 3.Stir in the basil, Italian seasoning, salt and pepper. Pour the olive oil mixture over the pasta and gently toss until evenly coated. 4. To Serve Serve warm and finish with freshly grated Parmesan cheese.

She hopes word of mouth will continue to grow the brand’s online presence, allowing people beyond Texoma to experience Olive Oil De Fino as well. Kathleen believes it is the best olive oil you will ever taste. “I do not want it to be just another bottle of olive oil. I want it to be something that tastes incredible and, more importantly, brings family and friends together around the table,” she said. She believes in the product so much that she guarantees every bottle. To think, it all started with a simple pasta recipe made fresh in the kitchen. Kathleen is now a Nonna herself, affectionately known as Bella Nonna to her precious grandchildren. It is her dream that others will enjoy her little “Italian in a bottle,” creating memories around good food and family just as she remembers. To learn more, find where Olive Oil De Fino is available or purchase online, visit OliveOilDeFino.com.

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Indulge in the season that never ends PL AN YOUR FALL ESCAPE AT OMNIPGAFRISCO.COM

ARTICLE BY HANNAH IRBY PHOTOGRAPHY BY KRISTI MURRY

PROVIDING CELINA WITH A THOUGHTFUL APPROACH TO PET CARE

For Celina dog owners, finding a trusted place to care for a beloved pet is about more than convenience. It’s about knowing your dog will be safe, comfortable and cared for like family. Hometown Paws, a locally owned dog daycare and resort, was created to provide Celina families with a thoughtful approach to pet care right here in their own community. At the heart of Hometown Paws is a team whose varied backgrounds bring together hospitality, business experience and a shared passion for animals. Owner Tina, a former hotel executive, has an extensive background in hospitality and understands the importance of building trust, not only with the dogs in her care but also with every owner. Miles, co-owner and financial executive, has a background in finance and works with a firm that serves veterinary hospitals, bringing an understanding of both business and the details behind pet care. Tina’s son, Mason, serves as general manager. He wanted to be part of something meaningful while helping shape the next generation of dog care, and Hometown Paws was the answer.

NOW OP E N | P RO FES SI O N AL SE RVICE S

Hometown Paws started as a dream between friends Tina and Miles, who set out to provide better care for dogs. They also recognized a significant need for quality dog care in the area. “Everybody that we talk to drives to another city to drop off their dogs,” they shared. They saw a need and an opportunity to fill the gap. “This is the perfect opportunity to provide Celina with something that isn’t here.” All three are pet parents themselves and understand the intentional care that goes into loving and caring for dogs. “We wanted to do dog care differently,” Tina said. That idea became the foundation of their mission. “We do pet care differently. We lead with heart, protect balance, place with intention, and build real belonging for the dogs we serve and the owners who trust us.” Their hope is to become the go-to dog resort for Celina families. From a calming spa atmosphere to Dogs’ Night Out, Hometown Paws strives to treat every dog like family. “Your dog is our first priority,” Miles said.

Together, the team combines hospitality with thoughtful, quality pet care. Hometown Paws isn’t simply a place to drop off your dog while you are away. It is designed to be a place where dogs are safe, known, loved and cared for. The employees are highly trained and passionate about animals. Many live in Celina, attend Celina High School or participate in organizations such as FFA, giving Hometown Paws another opportunity to support the next generation within the community. With an intentionally low dog-to-staff ratio that prioritizes safety and quality, Hometown Paws provides individualized care and enrichment activities that incorporate both mental and physical stimulation. The facility follows daily cleaning, sanitation and maintenance practices designed to exceed industry standards. Daycare is available Monday through Friday, with boarding offered seven days a week. Services are designed to accommodate dogs of different breeds, personalities and needs without compromising quality of care. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

“AT H O M E T O W N P A W S , W E M A K E E V E R Y D E C I S I O N W I T H ONE COMMITMENT IN MIND: E VERY DOG IS PROTECTED, KNOWN, AND PL ACED WITH INTENTION. EVERY OWNER F E E L S VA L U E D , I N F O R M E D , A N D C O N F I D E N T I N O U R CARE. IF IT DOESN’T STRENGTHEN THE PACK, IT DOESN’T H A P P E N H E R E .”

One unique part of the Hometown Paws experience is the Welcome Ritual, which gives owners and their dogs an intentional transition before saying goodbye. During this 10- to 20-minute period, dogs have an opportunity to become familiar with their surroundings while owners review feeding schedules, medications and their pup’s individual care plan with the staff. From there, each dog is introduced to an assigned playgroup. The Hometown Paws team takes time to learn each dog’s play style, temperament and preferred enrichment activities to help create a positive experience. Hometown Paws brings hospitality to pet care, and the team believes that is what sets them apart. After building the business from the ground up, they remain focused on meaningful work that serves both dogs and their owners. Hometown Paws is also committed to the Celina community through local events and partnerships.

NOW OP E N | P RO FES SI O N AL SE RVICE S

“Our main objective is that every dog is known by name, cared for, and especially that every owner feels confident that their dog is safe in our care,” Mason said. The facility features more than 20,000 square feet of turf, thoughtfully designed flooring, suite-style rooms, a hotel lobby-style check-in area and seven different play areas designed for dogs with varying needs. Year-round outdoor play is made possible with misters and heaters, all within a cageless environment. The Hometown Paws Pack Promise sums up the mission: “At Hometown Paws, we make every decision with one commitment in mind: Every dog is protected, known, and placed with intention. Every owner feels valued, informed, and confident in our care. If it doesn't strengthen the PACK, it doesn't happen here.” HometownPaws.com | 469.368.9800

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DEEP ROOTS, NEW HOME Coryann Johnson Brings Texas Homes And Land To The Heart Of Downtown Celina

Coryann Johnson, a real estate professional and owner of Texas Homes and Land, recently moved into her new office in downtown Celina at the corner of Pecan and North Ohio Street on the square. Her brokerage specializes in residential, commercial and land properties across North Texas. Coryann shared that it had been her dream for years to open an office downtown, but a location on the square always seemed out of reach. After years of trying to negotiate a deal for her clients on the Old Stone Building, she finally asked the building’s owner, a longtime friend, if he would sell it to her. He agreed that she would be the perfect owner. Coryann and her husband, Jeff, have deep roots in the Celina, Frisco and Collinsville areas. They actively participate in local events and support community initiatives, reflecting their commitment to the communities they serve. Together, they have two adult children and three grandchildren and cherish the rural, farm-and-ranch lifestyle. Coryann spent two years working with architects, designers and city officials before they were ready to begin the remodel. Contractors, designers and tradespeople worked tirelessly to bring their vision to life, and the finished space reflects Coryann’s personal style and connection to the area.

ARTICLE BY CHRISTINE CLARK PHOTOGRAPHY BY KRISTI MURRY

M UST SE E | REAL ESTATE

That connection to the land and country lifestyle is evident as soon as you enter the office. The space is filled with rich woods, leather, hides, colors and textures. Terracotta tile floors and barnwood doors bring warmth to the white, gallery-style walls. The furniture is a mix of leather and fabrics collected over time, complemented by an interesting combination of antiques, Facebook Marketplace finds and new purchases from Otts Furniture and Appliance, a family-owned retailer in Gainesville. The office is home to 16 agents, many of whom have worked together for more than 20 years. It features several pop-in workstations and conference spaces for meeting with clients and collaborating on new opportunities. Coryann has a fondness for vintage pieces, and the desks throughout the office are part of a warm collection of furniture gathered over time. The walls showcase a mix of Texas memorabilia and picturesque ranch landscapes.

Upstairs, a special room serves as a community gathering and small event space for clients and friends. The room opens onto a beautiful balcony overlooking the square, making it the perfect place to enjoy city events and Friday Markets. Still a work in progress, Coryann and her team look forward to hosting many events there in the future. The corner location on the square also provides the advantage of attracting additional business while giving old friends an opportunity to

stop by and visit. The team at Texas Homes and Land considers themselves area specialists, with in-depth knowledge of Collin, Grayson, Denton, Fannin and Cooke counties, essentially covering the communities north of Highway 380. When asked about real estate market trends, Coryann shared that her team continues to see interest in commercial real estate as more businesses move north. They have noticed some softening in the residential resale market, while new construction homes continue to sell at a steady pace. Builders are able to offer a variety of incentives and upgrades, and lower interest rates can make these homes an attractive option in the marketplace. Coryann has been in real estate for 31 years. The opening of her new office and continued growth of her business have her excited about this next phase of her career. Her passion remains helping people achieve their dreams and discover opportunities they may have once thought were out of reach. 214.908.5468 TexasHomesAndLand.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

GATHERINGS AND GUITARS: TEXAS EDITION Jennifer Taylor’s Latest Cookbook Blends Texas Flavors, Red Dirt Music, And Gatherings Into One Collection ARTICLE BY SHARLA DAVENPORT PHOTOGRAPHY PROVIDED BY JENNIFER TAYLOR

Making memories one meal and song at a time. That is the heart behind the Gatherings and Guitars cookbook series by Jennifer Taylor, owner of Old Quail Run Farm. Gatherings and Guitars is more than a cookbook. It is a collection of moments, flavors, and melodies inspired by the unforgettable gatherings hosted at the farm. Now, two years later, Jennifer returns with her newest release, Gatherings and Guitars: Texas Edition. As the title suggests, the new cookbook celebrates Texas, featuring only Texas artists, Texas wineries, and Texas farmers. Many of the musicians represent the Red Dirt music scene, known for its independent spirit and authentic storytelling rooted in rural life, small towns, and everyday experiences. The Texas edition takes a fresh approach, with 13 chapters inspired by performances held at Old Quail Run Farm. Several musicians shared cherished family recipes, while others contributed signature dishes that have become favorites over the years. "They come from all walks of life," Jennifer says. "The recipes reflect their family traditions, from a Cajun dish with Mississippi roots to a Hatch chile recipe inspired by New Mexico." With more performances hosted at the farm since the first book, this edition naturally includes more chapters, recipes, and stories. The front of the book features a QR code that links directly to the featured artist's music, allowing readers to enjoy the songs while preparing the meal. "I had a hard time choosing this time because we have welcomed so many wonderful artists to the farm," Jennifer says. "I

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

selected the ones with whom I've built genuine relationships and who share a deep love of food, family, and gathering together." Featured musicians include Courtney Patton, Jason Eady, and Jamie Lin Wilson. This month, Jennifer will celebrate the release with a book launch party featuring dinner and a live performance by Bri Bagwell, who is also featured in the cookbook. For more information about Gatherings and Guitars: Texas Edition and the launch event, visit OldQuailRunFarm.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

GET INSPIRED E AT & D R I N K SHOP LOCAL DESIGNED TO BE NOTICED Homecoming Starts with Spirit YO UR DIG ITA L DESTIN ATIO N F OR LO CA L L IV IN G

Homecoming brings the whole community together in a wave of spirit, tradition, and pride. From mums that sparkle to athletes who give their all under the Friday night lights, every moment feels electric. It’s the season where memories are crafted and teams are celebrated.

301 E Malone St Celina, TX 75009 | unlimitedspirit.net | 469.202.3098 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 40

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

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

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

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

ARTICLE BY NIKI CARBAJAL PHOTOGRAPHY PROVIDED BY N3

NEIGHBORS

NOURISHING NEIGHBORS Feeding More Than A Community When a devastating fire destroyed the Neighbors Nourishing Neighbors (N3) warehouse in January 2025, the organization lost its inventory, technology and home base. What it didn’t lose was its community. Within days, local churches, the Town of Prosper, and other community partners rallied around the food pantry. Distribution resumed that Saturday, after just two missed days, with more than 200 families being served. Since then, Neighbors Nourishing Neighbors hasn’t missed a distribution day. That resilience is part of the organization’s DNA. Neighbors Nourishing Neighbors began in the 1980s when a group of women at Prosper United Methodist Church recognized the needs of agricultural workers in the Prosper and Celina area. What started as a small, once-a-week closet eventually became a 12-by-12-foot shed, then a shared 1,000-square-foot space. In 2012, the organization officially incorporated as a 501(c)(3) nonprofit. Today, it operates from a 6,000-square-foot facility in Celina, serving a broad area stretching from Collin, Denton and Grayson Counties. With the capacity to serve 600 to 700 families each week, the pantry is open Tuesday, Thursday and Saturday. Neighbors Nourishing Neighbors is a full-choice pantry, allowing families to shop for the foods that best fit their needs and preferences. Shelves are stocked with staples such as rice and beans, along with fresh and frozen proteins, culturally appropriate foods and prepared meals. Support from retailers, including Walmart, Costco and four Chickfil-A locations, helps keep the pantry supplied through food rescue programs. So, what does a growing food pantry need when food isn’t the biggest problem? It needs the community to help keep the lights on. The organization’s monthly operating expenses have climbed to approximately $15,000, driven in part by the larger facility and dramatically higher utility costs. At the same time, approximately 150,000 people in the pantry’s service area are considered food insecure, according to Robert Daleo, Executive Director of N3.

G IV IN G BAC K | LO CAL SE RVICE S

“ O N E I N F I V E C H I L D R E N G O H U N G RY I N O U R A R E A . $ 2 5 C A N S P O N S O R A C H I L D F O R A M O N T H .” The need is especially poignant among children. “One in five children go hungry in our area,” Daleo says. That’s why every contribution matters. According to Daleo, $25 can help provide food for a child for a month—roughly the price of a few coffees. There are also meaningful ways to give time. Volunteers are essential to keeping the pantry operating and ensuring neighbors can access the food and services they need. And the organization is looking ahead. A new senior supplemental food program provides specially curated, low-sodium and low-sugar food boxes to qualifying seniors. The program currently serves about 50 seniors monthly, with plans to expand to 150 and eventually deliver boxes directly to senior communities and homebound residents. Along with the new Senior Program, 2027 will see N3 launching a children’s hunger box that addresses the daily nutritional need for growing children.

For those looking for a tangible way to strengthen the community, Neighbors Nourishing Neighbors offers three: give, volunteer or receive assistance. To learn more, donate or become a Pantry Patron, visit N3FoodPantry.org. Volunteers can find opportunities at N3FoodPantry.org/volunteer. Neighbors Nourishing Neighbors invites you to join in their mission to nourish our neighbors and build a stronger, more compassionate community. Your support, whether through donations or volunteering, is crucial in helping them continue providing vital resources to those in need. Because sometimes nourishing a neighbor means more than putting food on a shelf. It means making sure they know their community hasn’t forgotten them. n3foodpantry.org

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

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CELINA LIFESTYLE™ Good news happening right in your neighborhood.

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SCAN TO CONNECT

OUTSTANDING STUDENT ATHLETE OF THE MONTH

Sponsored by Lamar National Bank Holly Farrow

Braedyn Ashworth | Celina HS It is with great pleasure to announce the Outstanding Student Athlete of the

Off the court, she has distinguished herself as a YoungLife Leader and part of

Month as selected by the Celina Independent School District (CISD) Athletic

the Student Athletic Leadership Team. Braedyn genuinely has a love for the

Coaching Team. This month’s selection is senior Braedyn Ashworth (B-Ray).

game, but what she loves most is that she gets to play with her best friends.

Braedyn is a Defensive Specialist for the Celina Volleyball team. She has been a two-year Varsity player and played on the Sub-Varsity team for the two years prior. Braedyn cherishes getting to play with her best friends, whom she has known since Pre-K, every day. One of her special moments was last year after winning the area round playoffs in Farmersville. The girls stopped at Braum’s, and the next thing they know is they were new best friends with all of the employees. They are always having fun on and off the court.

The bond they have built through this sport is something that has shaped her into the person she is today. Coach Juli Krepps has known her since elementary school and has inspired B-Ray throughout her years as a player. Coach Krepps always had faith in her and always told her to never give up on what she wants. When she is not on the field, Braedyn can often be found playing pickleball with her friends in her free time, or you may find her going to thrift stores, working at Mangiamo’s, hanging with her friends, or lounging with her lazy Aussiedoodle

Braedyn started playing volleyball in 2nd grade, and up until her Sophomore

Scout. Braedyn has a 3.7 GPA and has plans to attend Oklahoma State University

year, she played Club Volleyball with the Frisco Flyers. Braedyn was

and major in business next fall. Congratulations to Braedyn Ashworth on being

awarded Academic All District in 2025. Last year the Bobcats made

named the October Outstanding Student Athlete of the Month sponsored by

it to the Regional Finals match, where they lost to Lindale and they

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A LATE SUMMER/EARLY FALL TREAT

APPLE CIDER

sangria

H AP PY H OU R | FO O D + BE VE RAGE

As the season transitions into fall, it still features the warm, sunny days of summer but nights start to drop into the crisp temperatures. That leaves us in the limbo of wanting cool, refreshing drinks part of the time but also craving the deeper, spice-infused flavors of autumn. This recipe for apple cider sangria is the perfect blending of the seasons, leaving you feeling both refreshed and warmed through the deep flavors and interesting hints of spice. It’s a great drink to add to any dinner party, cocktail gathering, back deck after-hours get-together, or birthday bash. Here’s what you need to make the perfect mid-season cocktail to enhance whatever event you have planned.

ARTICLE BY ALLISON BANKSTON | PHOTOGRAPHY PROVIDED

INGREDIENTS:

DIRECTIONS:

• • • • • •

Combine all ingredients together and stir. Refrigerate for an hour or so (or longer) before serving. The drink can be enjoyed immediately, if desired, but the longer you let the ingredients sit and mix, the deeper the flavors will be. Giving it time to develop will make the drink more captivating and interesting.

1 bottle, standard size, of pinot grigio 2 1/2 cups fresh apple cider 1 cup club soda 1/2 cup ginger brandy 3 honey crisp apples, chopped 3 pears, chopped

NOTE: Regular brandy can be used, but ginger brandy gives it an extra kick of flavor.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

Adver tisement

The UPS Store

Celina Event Spotlight

Our local events are the heart of Celina. Andy “Hop” Hopkins, owner of The UPS Store, is highlighting some of Celina’s many local events on a monthly basis.

COMMUNITY EVENTS OKTOBERFEST

One of Celina’s favorite traditions, Oktoberfest, is back and better than ever. Organized by the City of Celina, the Downtown Celina Square will be transformed into a place for all things German heritage, including authentic music, food, and beverages. Fun for the entire family can be found from stein hoisting to costume contests with plenty of games and activities for all ages. The fun begins on October 3rd with the tapping of the Keg and continues all afternoon.

CELINA ISD HOMECOMING PARADE Another classic tradition held in and around our historic Town Square is Celina’s Homecoming Parade. Come see your favorite floats, enjoy the sound of our award-winning Bobcat Band, and cheer on the Bobcats as they prepare to take the field for their Friday night game. Festivities begin in the afternoon of Thursday October 8th so get there early to get a good spot and stay after for dinner with family and friends at neighboring restaurants! From our doorstep to yours, the UPS Store Celina with Andy Hopkins is connecting neighbors. We are looking forward to seeing you on the Square for the Homecoming Parade and Oktoberfest!

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CLASSIC CARAMEL APPLES

DIP INTO FALL Few treats capture the feeling of fall quite like a crisp apple dipped in rich, buttery caramel. Whether you’re planning a Halloween party, hosting friends around the firepit, or simply looking for a fun afternoon activity with the kids, homemade caramel apples are a nostalgic treat that never goes out of style.

HOMEMADE CARAMEL APPLES Ingredients

• 6 medium apples • 1 package (11 ounces) soft caramel candies • 2 tablespoons heavy cream or milk • 6 wooden craft sticks or caramel apple sticks Optional toppings: chopped pecans, crushed cookies, mini chocolate chips, sprinkles, crushed pretzels or flaky sea salt

Directions

Begin by washing the apples thoroughly under warm water to remove any waxy coating from the skin. This step is important because caramel adheres best to a clean, dry surface. Dry each apple completely

with a clean kitchen towel, remove the stems and insert a wooden stick firmly into the top of each apple. Place the prepared apples in the refrigerator while you make the caramel. Chilled apples can help the warm caramel set more quickly. Unwrap the caramel candies and place them in a microwave-safe bowl with the heavy cream or milk. Microwave for 30 seconds, then stir well. Continue heating in 20 to 30-second intervals, stirring after each, until the caramel is completely melted and smooth. Be careful not to overheat the caramel. Line a baking sheet or large platter with parchment paper. If you’re using toppings, place each one in a separate shallow bowl so they’re ready before you begin dipping.

For a festive Halloween twist, drizzle the apples with melted dark or white chocolate and finish with colorful sprinkles. Set out bowls of toppings and let everyone create their own combination for an easy fall gathering activity that doubles as dessert. Sweet, sticky and just a little messy, caramel apples are proof that sometimes the simplest traditions are the best ones.

S EASON A L SE T U P S | FOOD + BE VE RAGE

Holding an apple firmly by the stick, slowly dip it into the warm caramel. Tilt the bowl and rotate the apple until the caramel evenly coats the sides. Lift the apple and allow the excess caramel to drip back into the bowl. Use a spoon to help cover any missed spots, if needed. While the caramel is still warm and sticky, roll or sprinkle the apple with your favorite toppings. Try chopped pecans for a traditional version, crushed pretzels for a salty-sweet combination, or mini chocolate chips and sprinkles for a kid-friendly treat. Place each finished apple on the parchment-lined baking sheet. Refrigerate for approximately 20 to 30 minutes, or until the caramel is firm enough to hold its shape.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H OW TO | FO O D + BEVERAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

ARTICLE BY SHARLA DAVENPORT

CRAFT

CLEAN CO. Celina-Based Company Is Making Life A Little Easier, One Home At A Time

H OU SE CA LL | HO M E S ERVICE S

“Your life should be spent living in your home, not cleaning it.” —Abby Craft, owner of Craft Clean

The Craft Family

After working all day, picking up the kids

“People have high expectations, but

employees, Craft Clean aims to give clients

from school and making dinner, what is

we can meet those expectations,” Abby

confidence that their homes are in good

the last thing you want to do? The same

said. “We love people and have a servant’s

hands. Clients are also supporting a fam-

goes for the weekend. Undoubtedly, the

heart. We like to make things better. When

ily-owned local business that understands

answer is clean your house.

the house is taken care of, everything else

the demands of a busy life.

Abby Craft, owner of Craft Clean in

falls into place.”

Abby sought out a community just like

Celina, understands this struggle. As a

Abby also believes that when employees

Celina when she and her family moved to Texas.

working mother and wife, she wanted a

are happy and take pride in their work, it

“Celina is the only place that checked all the

better solution. Abby believes “your home

shows in the finished product. “We value

boxes and felt like home,” she said. “We love it

should support your life, not steal time

our cleaners, see them and treat them as

here. It’s a small town that is up and coming but

away from it.” When Abby and her family

important as they are,” Abby said. “Our

still a great community. We have such pride in

moved to Celina, she struggled to find a

cleaners are serving our clients in their

helping cultivate the growth by owning a local

reliable cleaning service. In fact, she went

most sacred space, their home. It is import-

business and serving our neighbors.”

through five house cleaners in one year.

ant to make both the client and employee

There was always something missing,

realize their value to our company.”

Craft Clean provides weekly, biweekly and monthly maintenance cleaning ser-

whether it was communication, reliability

Craft Clean is licensed and bonded, and

vices. The company also offers move-in and

or expectations not being met, especially

its staff is trained with consistent moni-

move-out cleaning, as well as cleaning for

for the money spent.

toring and quality control. Employees

new construction homes. In addition, Craft

With an entrepreneurial spirit and busi-

undergo background checks and are W-2

Clean serves commercial clients, including

ness background, Abby realized there was

employees rather than independent con-

small medical offices, physical therapy

a significant market for quality, depend-

tractors. Many of the cleaners are also

practices and other workplaces. The com-

able cleaning services. She is proud to

moms from Celina or nearby communities

pany serves Celina, Gunter, Prosper and

introduce Craft Clean to Celina and the

who want a family-friendly, flexible work

parts of Frisco, McKinney and Aubrey.

surrounding communities.

schedule. Craft Clean is always accepting

So, forget the chores and spend more

The goal of Craft Clean is to bring a new

applications from moms, grandmothers

time living your life. As Abby said, “Your

approach to the cleaning industry for both

and others looking to earn extra income

life should be spent living in your home,

clients and employees. The client comes

while helping people in their community.

not cleaning it.”

first and deserves an elevated residential

What is your time worth? With reliable

For more information, visit Craft Clean on

service, attention to detail and vetted

Facebook and Instagram at @CraftCleanCo

cleaning experience.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA . ARTICLE BY PAULI REEP

M Y H O G

OU R

EAT R IGH T | FO O D + BEVE RAGE

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

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.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

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Green Meadows

$184

97%

106

Legacy Hills

$159

98%

Light Farms

$222

98%

Lilyana

$222

98%

Mosaic

$197

95%

110

Mustang Lakes

$267

98%

North Sky

$195

99%

The Ranch at Uptown

$195

99%

Sutton Fields

$171

96%

100

Wilson Creek Meadows

$165

97%

The Bridges - Gunter

$207

98%

138

Sunset Ranch

$163

98%

The Woodlands - Gunter

$178

97%

Want specific information about your neighborhood? SCAN QR CODE TO LEARN MORE!

BUY • SELL • INVEST CINDY PETERS 214.564.7886 68

R EA LT Y R E P ORT | REAL ESTAT E

CINDYPETERSREALESTATE.COM CINDY.PETERS@COMPASS.COM

This reflects a 30-Day time period prior to our print deadline. Information deemed reliable but not guaranteed and not a complete list of activity. *DOM = Days on Market

TEEING OFF

SOON 1876COUNTRYCLUB.COM

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 2 N D

Bobcat Gear Night At October Friday Night Market DOWNTOWN CELINA AND THE SQUARE | 6:00 PM Join us during the October Friday Night Market for BOBCAT GEAR NIGHT, a community-wide celebration featuring Celina and Bobcat gear, local businesses, special offers, giveaways and more throughout Downtown Celina and Celina EDC atrium. Shop for shirts, hats, jerseys, accessories, gifts and other Bobcat gear to get ready for Homecoming, football season and all the great Celina events! CelinaEDC.com O C TOBE R 3 RD

Celina Clean Sweep 10165 CR 106 CELINA, TX | 8:00 AM It's time for Celina's final Clean Sweep of the year. Declutter your home and dispose of those items that are not suitable for regular trash pick up. Residents are encouraged to use this service to help maintain a clean and healthy Celina! See the city website for lists of acceptable items. For more info, visit Celina-TX.gov O C TOBE R 3 RD

Celina Oktoberfest DOWNTOWN CELINA AND THE SQUARE | 3:00 PM Dust off your lederhosen and bring the whole family for an afternoon of traditional live music and folk dancing, authentic German fare, handcrafted goods from local vendors, and some of Oktoberfest’s favorite competitions. Cheer on the contestants, or join the fun, with the Dachshund Dash, Keg Rolling, Brat Eating Contest, Beer Stein Race, and Stein Hoisting! LifeinCelinaTX.com/celinaoktoberfest O C TOBE R 4 T H

National Cinnamon Roll Day THE WICK | 8:00 AM Celebrate National Cinnamon Roll Day at The Wick in Celina on October 4th! Enjoy live music on the patio, a fun photo op, and $5 cinnamon rolls all day in four delicious flavors. Bring your friends and family for a sweet day of good food, great music, and fun! www. TheWickCelina.com O C TOBE R 6T H

National Night Out CELINA'S DOWNTOWN SQUARE AND PARTICIPATING NEIGHBORHOODS | 6:00 PM Get ready to celebrate community and safety with the Celina Police Department at National Night Out! This isn't just an event; it's a fantastic opportunity for us to connect with our incredible neighbors, build stronger relationships, and together, make Celina an even safer and more caring place to live. LifeInCelinaTX.com/nno O C TOBE R 1 1 T H

Free Open Play Mahjong VALLEY VINES TASTING ROOM | 1:00 PM Come join in the hottest new game! Mahjong Prosper/Frisco/Celina is hosting free open play mahjong at Valley Vines Tasting Room in Downtown Celina. Everyone is welcome and don't forget to bring your 2026 card and your setup if you have one. facebook.com/groups/1161915152273133 CONTINUED >

EVE N TS

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DR. KIMBERLY J. MCNEAL SPECIALIST IN ORTHODONTICS AND DENTOFACIAL ORTHOPEDICS

McNeal Orthodontics 515 S. Preston Rd, Suite 120 Celina, TX 75009 (469) 663-4622 McNealOrtho.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

events

CONTINUED OCTOBER 15TH

Celina Homecoming Parade DOWNTOWN CELINA AND THE SQUARE | 5:00 PM Come see your favorite floats, enjoy the sound of our award-winning Bobcat Band, and cheer on the Bobcats as they prepare to take the field for their game. Festivities begin in the evening on October 12th so get there early to get a good spot and stay to enjoy the community pep rally on the Square! Facebook.com/BobcatMomsCelina OCTOBER 24 TH

Beware! of the Square DOWNTOWN CELINA AND THE SQUARE | 4:00 PM From old-fashioned autumn thrills to bewitching twilight delights, this FREE, family-friendly spooktacular is a marvelous mix of sweet treats and vintage spooks. With trick-or-treating, a spine-chilling haunted manor, a FREE Kid Zone, Cirque sideshows, a pumpkin decorating contest, and over 60 curiosities and market vendors, there is timeless Halloween magic for everyone! LifeinCelinaTX.com/beware-of-thesquare-2026 OCTOBER 3 0 TH

Downtown Celina Creepy Crawl DOWNTOWN CELINA AND THE SQUARE | 6:00 PM

Paws for a Cause This October, Furry Friends will donate a portion of our proceeds to Susan G. Komen in support of the fight against breast cancer awareness.

Bonded • Insured • Certified Pet Care Reliable • Experienced • Local 214.505.3848 furryfriendspet.services

EVE N TS

Get into the Halloween spirit downtown! Join us for a spooktacular sipping adventure hosted by the Downtown Celina Commission filled with festive fun, local restaurants, and lots of treats along the way. Pick up your bar crawl event map and a special treat at the Pavilion, then explore downtown dining and drinks! Adults only for this one.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / C E L I N A

PHOTOGRAPHY PROVIDED BY 1418 COFFEE

1418 COFFEE OPENS TWO NEW CELINA COFFEE SHOPS

H OT SP OT | FO O D + BEVERAGE

Coffee lovers have two new reasons to celebrate in Celina. At 1418 Coffee – Celina Station, guests can enjoy the brand’s largest indoor seating area, a vibrant atmosphere, and plenty of outdoor seating overlooking the park. Visitors can even see Dolores, the shop’s five-pound San Franciscan coffee roaster, and learn more about the roasting process. Across town, 1418 Coffee – Ramble offers a peaceful retreat within Hillwood Communities’ thoughtfully designed Ramble neighborhood. This location invites guests to slow down, connect with neighbors, and savor exceptional coffee in a welcoming community setting. Celina Station Location: 565 S. Preston Rd, Celina | Ramble Location: 2287 N. Preston, Celina

Dream LET US FIND YOUR

PROPERT Y!

Sp e c i ali z i n g i n l a n d & h o m es o n ac r ea ge i n t h e No r t h Tex a s A r ea

CORYA N N JOHN SO N Texas Homes and Land TexasHomesAndLand.com 214-908-5468 147 N. Ohio St, Downtown Celina Square

A place to put down roots. A place to grow together. A place to call home.

Welcome to Chalk Hill.

CHALKHILLCELINA.COM