FOOD ISSUE
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Ted Boehm, MD
Brian Clowers, MD Carl Fernandes, MD
Richard Kirkpatrick, MD Zakary Knutson, MD
Jeremiah Maupin, MD Aaron Smathers, MD Joshua Wilson, MD
Food & Drink Issue
Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our city such a delight for the senses.
For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out.
There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.
Here’s to savoring every bite this fall,
JIMMY DARDEN, PUBLISHER @CITYLIFESTYLE_CLEVELANDCOUNTY
October 2025
PUBLISHER
Jimmy Darden | jimmy.darden@citylifestyle.com
EDITORIAL COORDINATOR
Chelsey Juarez | chelsey.juarez@citylifestyle.com
CONTRIBUTING WRITERS
Michelle Pipes, Angela Broockerd
CONTRIBUTING PHOTOGRAPHER
Michelle Pipes
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kirstan Lanier
QUALITY CONTROL SPECIALIST Brandy Thomas
HEALTHY SMILES for life.
Explore the DDS Difference
Whether it’s cutting-edge tech or simply Netflix and a weighted blanket, our team has the tools to ensure your visit is a success.
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Same-day crowns available.
Commitment to Comfort
Specialized equipment to numb your mouth and keep you relaxed during your visit.
Allows us to know which bacteria or viruses are contributing to your oral condition
Digital Scans enable us to impress your mouth without the mess.
Laser Therapy for cold sore treatment
3D Printers & Cone Beam Scans
Allow us to have an in-depth look beyond traditional radiography.
Guided Biofilm Therapy ® (GBT)
The most thorough and gentle hygiene techniques.
Learn more about how we can partner together–
to achieve health, our role in risk management, why we take it so seriously, and experience the next level of “clean”.
Schedule Your Visit Today!
ROUNDUP OF
Coca-Cola’s Classic Christmas Returns
Oklahoma City welcomes Coca-Cola’s Classic Christmas this November at Remington Park with a brand-new Alpine Adventure theme. Guests can enjoy 90,000 sq. ft. of immersive lights, snow slides, ice skating, Santa visits, holiday treats, live music, and festive programming for all ages. Tickets go on sale September 9; early access and group packages are available now. More info: ClassicChristmas.com.
Harness the power of STEAM at Pioneer Library System!
Explore STEAM with Pioneer Library System this October! Learn a new hobby, express your creativity, and strengthen your technological skills with STEAM programs at PLS. From lessons with maker equipment to arts and crafts classes, there’s something for everyone. Alongside STEAM events, customers can check out STEAM reading lists for kids, teens, and adults. Learn and boost your knowledge with PLS this fall. Visit pioneerlibrarysystem.org to get started!
OKC Comets Fall Festival & Fright Nights
This October, Chickasaw Bricktown Ballpark hosts two exciting fall experiences. Families can enjoy the Comets Fall Festival (Oct. 18–19 & 26–27) with seasonal games, crafts, a hay bale maze, and meet-and-greets with costumed mascots. After dark, brave the Fright Nights at the Field: Curse of the Comet (Oct. 16–19, 23–26 & 29–31), a haunted walking tour for teens and adults. Tickets and details: okccomets.com.
The Ultimate Care for Your Ultimate Smile
Oklahoma City Philharmonic: Vive la Phil! Maestro’s Ball
The Oklahoma City Philharmonic’s largest annual fundraiser, Maestro’s Ball, returns Friday, October 17, 2025, at the Oklahoma City Golf & Country Club with the whimsical “Vive la Phil!” theme. Guests are invited to enjoy performances, immersive artistry, and playful elegance—all in support of music education programs reaching thousands of Oklahoma students. This year honors Patrick and Linda Alexander for their decades of dedication. Tickets: okcphil.org/maestrosball
Dr. Roberta Wright
Dr. Lars Bouma
ODD LOCATION great food
NOSH OFFERS HEARTY MEALS IN A BEAUTIFUL TEAROOM ATMOSPHERE
ARTICLE AND PHOTOGRAPHY BY MICHELLE PIPES
You’ve probably driven by Nosh dozens of times and didn’t know it was there—it’s located on a hill, off an S-curve and dip in the road. But once you sample Kim Torres’ delicious fare, you’ll never forget where it is, tucked back into 19th Street in Moore.
“I think it’s our décor; many people think we’re a furniture store until they come in,” said Kim, who started her culinary business in West Norman before moving to Moore in 2015.
“We offer a beautiful tearoom atmosphere, with hearty meals and a full event calendar for our main and private dining rooms.”
A Cleveland County native, Kim has served residents great food since her “Mr. Steak days,” a Norman restaurant staple in the 1980s. It was there the owner of Nosh first learned about going above and beyond for customers and admitting when you screw up—her goal is to provide an experience to their customers, not just a meal.
“We offer a traditional restaurant experience, but most of our business involves catering,” said Kim, who also offers heat-n’-eat meals, holiday meal packages and tea parties.
“We have become a premier catering company and proudly serve thousands at regional movie productions, military events, civic organizations, showers, dances, art activities and funerals.”
Due to COVID, and when individuals and families are not affiliated with a local faith establishment, Nosh has seen exponential growth in the comfort catering services it provides to families during the passing of a loved one. Providing seamless culinary service during a difficult time has become one of Nosh’s hallmarks, allowing families and friends to spend time with one another and remember their loved ones.
Nosh comfortably seats 100, with another 36 in the glassed-in private dining area. If available, you can request to sit by the cheery fireplace, or closer to the bar area, if that’s more your style. Vintage settees, antiques, crystal chandeliers and greenery surround the restaurant, providing a very restful, relaxing, yet fancy atmosphere.
CONTINUED >
The day we visited for lunch, we opted for a pot of peach mango hot tea—you can also get it iced. The tea was smooth and subtly fruity, with cream and sugar added all around. If you order the scones, they are not hard or dense like traditional scones. The blueberry and cranberry scones were soft, warm and bursting with flavor that only enhanced the clotted cream and lemon curd that accompanied them.
The charcuterie board is a delightful addition to any meal. The hummus is flavorful and fun, but make sure you try the watermelon radishes. You can’t go wrong with tea sandwiches, but their regular sandwiches are lovely meals, and don’t get me started on their salads.
Their pot roast is eye-crossing, yummy-groaning-at-the-table good—so tender you almost don’t have to chew it. The savory gravy is more of an au jus, and beckons the mashed potatoes. I didn’t even add butter! The Parisian carrot “balls” were tender with a mild, sweet flavor that complemented the savoriness of the pot roast.
The honey does not get lost on the thick slabs of tender Honey Garlic Pork Ribeye, with a twist of garlic to keep it from being too sweet. The maple-roasted sweet potatoes were like eating the
best of fall rolled into one side dish. The Chicken Bacon Mac and Cheese dish is a comfort meal for your senses. The flavors and textures swirl around in your mouth and, like the cheeses, pervade every corner of the pasta.
One of my all-time favorites, which I could eat every time I visit Nosh, is their Tuscan Chicken. The pasta has a spiral, “corduroy” feel to your tongue that holds up to the chicken breast and the thick, creamy sauce full of sun-dried tomatoes and spinach.
You must try dessert if you have any room left after your meal. We had Red Velvet Cake Dots and Lemon Curd and Maraschino Cherry Pastry Cups, both of which were the “cherry” on top of a perfect lunch.
Nosh ( NoshinMoore.com ) is located at 200 SE 19th St. in Moore. Hours are 11 a.m.-3 p.m. Tuesday through Saturday; it’s closed on Monday.
In addition to the Moore location, Kim also owns Nosh on The Green, which is located at the Jimmie Austin University of Oklahoma Golf Club in Norman. With a varied menu that focuses more on lighter salads, starters, sandwiches and wraps, Nosh on The Green is open to the public year-round for dine-in and take-out.
Nosh owner Kim Torres
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THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Savory Roast Beef with Horseradish Cream
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
crowd pleasing
comfort foods
Fall entertaining has never been easier than with these deliciously simple recipes.
ARTICLE BY LAUREN LANE & AMANDA STOUT
PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY
Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com
INGREDIENTS
• 1 small white onion, peeled and diced
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• 2 medium carrots, chopped in rounds
• 2 ribs celery, sliced in half moons
• 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
• 1 tablespoon Herbes de Provence
• 1 bay leaf
• 1 teaspoon Better than Bouillon, chicken flavor
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt and pepper, to taste
Fall Vegetable, Kale & Rice Soup
INSTRUCTIONS
1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
5. Taste and add more salt and pepper as needed.
DRESSING
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
SALAD
• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed and torn into pieces
• 1/2 lb. Brussels sprouts, trimmed and very thinly sliced
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled
• 1 apple, thinly sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 2-3 ounces of goat cheese (optional)
• Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
4. Top with bacon, nuts and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Fall Radicchio Brussels Sprouts Bacon Salad
Parmesan Bread
Bites with Thyme Honey
INGREDIENTS
• 1 refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• 1/4 teaspoon kosher salt (heaping)
• 1/3 cup grated Parmesan (use good quality Parmesan)
• Honey and a few sprigs of thyme for serving
INSTRUCTIONS
1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into Parmesan.
7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold
season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
Pizza Night: Deliciously Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
ARTICLE BY EMILY MCKEEVER
Jimmy turned a magazine into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
Cleveland County City Lifestyle
Published
by Jimmy Loved by Cleveland County
realty report
This data is a sampling of sold properties from last month. Source: OKC/Norman Multiple Listing System.
S
P A G H E T T I
P O M O D O R O
BY AMY BAILEY
ARTICLE AND PHOTOGRAPHY
Enjoy this simple, flavorful food for the soul. ‘Pomodoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
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Exceptional Mountain Lodge Craftsman Home in Blanchard. Respectfully priced at $610,000
4 bedrooms, 3.5 bathrooms, and a show-stopping backyard/inground pool oasis. A stately front porch framed by cedar beams and stacked stone accents welcomes you home with warmth and grandeur. Gleaming wood floors, knotty Alderwood walls in dining room and office, Dining room has a two-sided fireplace into expansive living room. Gourmet dream kitchen has quartz countertops, conversation bar, stainless steel appliances, gas cooktop, built-in spice racks, soft-close cabinetry.
The luxurious primary suite is a true sanctuary, offering wood floors, and for convenience and safety, a private patio entrance, four oversized windows flood the room w/ natural light. The spa-inspired ensuite bath features a deep soaking tub, all-glass shower, and glamorous designer lighting, while the massive walk-in closet conveniently connects to the laundry room.
Additional bedrooms are generously sized, one w/ a private ensuite, another w/ a shared bath. Upstairs game room/media lounge, or secondary living space.
Step outside to a private paradise with where a cathedral-ceiling and TV creates the ultimate entertaining space. The lushly landscaped grounds, charming firepit area, tiki bar and deep-blue inground pool create a serene haven you’ll never want to leave.
& Steve Griffith
ROW 1: Lisa Ray, Jerry Flowers, Nguyet Kieu, Dustin Whittern, Lisa Elrod, Wes Brozak, Leslie Switzer
ROW 2: Cami Martz, Kirk Holloway, Amber Dawson, Kirk Little, Tenisha Edwards, Lacy Anderson
OUR TEAM