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How Pizza Conquered America LI F E + C U LTU R E

FRAN KENSTEIN INVADES CO N RO E! WELCO M E TO TH E FO O D ISSU E!

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LIFESTYLE LETTER

Americans eat 100 acres of pizza a day. Welcome to the Food Issue! Fall has officially arrived in Conroe, bringing slightly cooler evening breezes thank goodness, bustling school activities, and a personal favorite reason to celebrate the annual Food & Drink Issue. There is an undeniable magic to sharing a meal. Food is more than sustenance; it is how we connect, share stories, honor traditions, and build the fabric of our community. This month, we take a seat at the table with the visionaries, creators, and culinary staples that make our local food scene so vibrant. Our cover features Pizza as October is Pizza month. In our Peace, Love and Pepperoni we tell the story of how the pizza craze started. Pizza parlors in America were scarce until after World War II after which oregano sales soared 5000% in one year. We also honor an icon of the community the incredible Debbie Glenn. Many of you know her as a soulful singer-songwriter who brings energy to local stages, but she is also a powerhouse entrepreneur shaping our downtown culture as a triple restaurant owner with some of the best places to hang out downtown. Her passion for great food, live music, and deep roots in Conroe shines through in everything she touches. Beyond the plate, we are dipping into a bit of theater and history! Downtown’s historic Crighton Theatre is taking the stage with an electrifying new performance of Frankenstein, the perfect spine-tingling treat for October. Speaking of great pizza, we feature local favorite Russo’s New York Pizzeria, serving up authentic recipes of the New York style pizza which many say improved upon the original Italian recipe with crisper crusts make in hot stone hearth ovens. You can taste the difference. Leave it to American to improve on an international favorite. We won’t talk about deep dish Chicago style as some of us are watching our waistline. We also explore Conroux, an elegant dining experience at the Hyatt Regency Conroe, where regional flavors meet upscale hospitality, alongside several other neighborhood culinary spots that keep us coming back for seconds. Whether you are catching a show at the Crighton, trying the restaurant downtown voted best in Montgomery 2026 or sharing a pizza with your family, we hope this issue inspires you to savor every flavor and moment our city has to offer. Bon Appétit, Conroe! K E V I N B R AT T O N , P U B L I S H E R @CONROECITYLIFESTYLE

October 2026 PUBLISHER

Kevin Bratton | kevin.bratton@citylifestyle.com M AN AG I N G E D I TO R

Chris Staples | chris.staples@citylifestyle.com M AR K E T S U P P O RT AS S I STAN T

Margie Taylor | margie@taylorizedpr.com STAF F P H OTO G R AP H E R

Arrowhead Photo | arrowheadphoto@gmail.com C O N T R I B U T I N G P H OTO G R AP H E R S

Colton Adams, Montgomery County Historical Commission

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Megan Cagle

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

Print Prestige Meets Digital Power.

16 28

Featured

20 28

Departments

Peace, Love and Pepperoni

American GIs didn’t bring pizza to America. But what they tasted, learned and remembered during World War II helped turn it into an American tradition.

Debbie Glenn’s Triple Play

Award Winning Music and Menus with an Amazing History.

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced FOOD + BEVERAGE

Local’s Choice ARTS + CULTURE

Culinary Creations ARTS + CULTURE

Local Limelight FOOD + BEVERAGE

Must See LIFE + CULTURE

Eat Right FOOD + BEVERAGE

Events

It’s Alive !!!

Frankenstein Invades The Crighton. Behind the curtain with the first science fiction story ever written.

On the Cover The cover reminds us that October is pizza month and it just happens to be the food issue. This month we tell the story of pizza’s early evolution in America. Photography: provided

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th th through October 10 November 29

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

K.B.

SWISH & CLICK PHOTOGRAPHY

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1: Ribbon cutting at Livewell Animal Hospital ribbon cutting 8/20 2: Fun after 5 Conroe Chamber event at First Financial Bank in Conroe 3: Cute bird in a backpack attends Livewell Animal Hospital ribbon cutting 8/20 4: VMI opens in Conroe with a Ribbon Cutting and joins the Conroe Chamber 5: Yes-to-Youth Gala: Amber Scheer, Rachel Ray, Lauren Fox, Kelly Andree, Evan Berlin, and Michele Kooken 6: Robert leads the pack at Winds of Change ribbon cutting 7: Shanley Marchese, Stephanie Bailey members of the April Sound Women’s Swim team head to Galveston

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Margaritaville Kicks Off Football Season with “Game Day in Paradise” Margaritaville Lake Resort in Conroe is bringing the excitement of college and professional football to the poolside with the launch of “Game Day in Paradise,” Starting Saturday, Sept. 5 and running through Sunday, Nov. 1 (weather permitting) “With ‘Gameday in Paradise’, fans can cheer on their favorite college or pro team on a giant poolside video wall while floating in the pool, sipping a cold drink and soaking up a resort-style game day experience.” Photography provided

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Ragtime at the Conroe Symphony Centre 10

B USIN E SS M ON T H LY

An Afternoon of Ragtime at Conroe Symphony Centre was held on August 22, 2026, the Conroe Symphony Orchestra hosted a free afternoon concert featuring ragtime music and complimentary refreshments. The Conroe Symphony is a hidden gem in the area the more people should discovery. The local talent in this area is remarkable. Music has actually been shown to help digestion. So, dinner and a show was wiser than you thought. Watch for their upcoming gala.

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The Woodlands Christian Academy 15th Annual Golf Tournament The Woodlands Christian Academy (TWCA) will host its 15th Annual Golf Tournament on Wednesday, October 28, 2026, at The Woodlands Country Club Gary Player Course. Chairs: Karisa and Fred Gallucci. New Addition: Features a "Mahjong & Mingle" event for non-golfers. Supports academic programs and athletics at TWCA.

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Where Texas Meets the Gulf Conroux: East Texas character, Gulf Coast f lavor and polished hospitality to the heart of Conroe. There is something especially satisfying about finding a restaurant that feels connected to the place around it. At Conroux, the signature restaurant inside Hyatt Regency Conroe, that sense of place begins with the menu and carries through the entire experience. The restaurant draws from East Texas, the Gulf Coast and the broader flavors that have shaped this part of the state, creating food that feels both familiar and a little unexpected. The result is not a formal hotel dining room. Conroux is relaxed, polished and designed to be enjoyed at your own pace, whether that means sharing a few plates over drinks, settling in for dinner or gathering around the table for a special occasion. The menu offers plenty of clues to the restaurant’s point of view. Texas ingredients and Gulf seafood sit comfortably beside flavors such as black garlic, furikake, sambal and chile-lime. Vietnamese influences appear throughout without overwhelming the larger regional story. Start with black garlic chicken wings, crab cakes or brisket egg rolls. The shareable menu also includes grilled applewood pork belly, blistered shishito peppers and guacamole made for passing around the table. From there, the choices become even harder.

ARTICLE BY CONNIE MONROE

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

Blackened redfish arrives with parmesan polenta cake, wilted citrus kale and tomato caper sauce. Steak frites keeps things classic with a New York strip, truffle-herb butter and parmesan fries. The tagliatelle pasta brings together shrimp, mussels, lardons, onions, asparagus and caramelized sundried tomatoes with a chipotle butter sauce. Even the cheeseburger has a distinct Conroux identity, built with grass-fed beef, applewood bacon and the restaurant’s own secret sauce. The setting gives the food room to breathe. Conroux features an open kitchen, comfortable dining room and outdoor patio, creating an atmosphere that can move easily from lunch with friends to dinner before an event or an evening built around conversation. The restaurant also offers private dining and a private patio for celebrations, business gatherings and more intimate occasions.

Steak frites pairs a perfectly cooked New York strip with truffle-herb butter and parmesan fries.

That flexibility matters because Conroux works equally well as a destination and as part of a larger Hyatt Regency Conroe experience. Guests staying at the hotel may discover it simply by walking downstairs. Local diners have a different opportunity: to experience a restaurant in their own backyard that was designed to speak to the region itself. Hyatt describes the culinary direction through local ingredients, regional cuisine and East Texas sensibility, with a menu guided by sustainable practices and support for Texas farms, ranches and dairies. That local connection is important, but Conroux does not rely on Texas clichés to make its point. Instead, the regional influence shows up through

A colorful Conroux spread brings together brunch favorites, fresh ingredients and a relaxed sense of occasion.

The entrance to Conroux sets the tone for a polished dining experience inside Hyatt Regency Conroe.

ingredients, preparation and the way different culinary traditions meet on the plate. Dessert offers one final reason to linger. Warm croissant bread pudding with green tea ice cream and pistachios is a standout combination, while chocolate mousse crunch, crème brûlée cheesecake and rotating gelatos and sorbets round out the menu. In a city that continues to grow, Conroux offers something worth slowing down for: a restaurant that feels polished without feeling distant, locally rooted without being predictable, and comfortable enough to become part of the way Conroe gathers. Parking is free which is an unexpected added bonus. And, there are EV chargers inside the garage. Reservations: 936-444-4454 Private events: IAHRC-RFP@hyatt.com Hyatt Regency Conroe: 1001 Grand Central Parkway, Conroe

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Catch a Live Performance at the Historic Crighton Theatre in Downtown Conroe

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P E AC E , L OV E A N D PEPPERON I

ARTICLE BY CHRIS STAPLES

LOCA L’S CH OICE | ARTS + CU LT U RE

American GIs didn’t bring pizza to America. But what they tasted, learned and remembered during World War II helped turn it into an American tradition.

By the time American troops landed in Sicily in July 1943, pizza was already an American food. Italian immigrants had been making and selling it in New York for decades. Pizza businesses appeared there as early as the 1890s. Frank Pepe was selling tomato pies to workers in New Haven before opening his pizzeria in 1925. Boston had its own pizza traditions before the war, and by December 1943, while American soldiers were fighting their way through Italy, a restaurant called The Pizzeria had opened in Chicago at the location that would become Pizzeria Uno. So the familiar story that World War II “brought pizza to America” is not quite right. What the war did was introduce pizza to a much larger America. Millions of young men were suddenly pulled out of hometowns across the country and placed beside people they might never otherwise have met. A soldier from rural Texas or Georgia could find himself serving beside an Italian American from New York, Boston or New Haven. Then, beginning with the invasion of Sicily and continuing onto the Italian mainland, thousands of those men entered the part of the world where pizza had been part of everyday life for generations. For some, pizza was already familiar. For others, it was entirely new. One of the best surviving accounts comes from Cpl. John Stone, an Army cook with the 85th Mountain Infantry Regiment of the 10th Mountain Division. Stone and his fellow cooks were responsible for feeding hundreds of soldiers during the brutal fighting in northern Italy. Their mobile kitchens operated several miles behind the front. They dug field ovens into the ground, surrounded their stoves with sandbags and tried to make something satisfying out of military food designed primarily to survive transportation and storage. CONTINUED >

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The standard 1944 C ration included biscuits, candy, coffee, meat and beans, meat and vegetable stew and even canned meat and spaghetti. It did not include pizza. Then Stone and the other cooks met an Italian woman and her daughter. Their names were not preserved in the Army account, but what they taught the Americans was. “We also learned to cook a lot of pizza,” Stone later remembered. The women showed the Army cooks how to make it properly, using fresh Italian ingredients whenever they could find them. Stone remembered pizza as a welcome break from C and K rations. Italian partisans also shared pizza, spaghetti and lasagna with American troops, while the Americans sometimes shared their own supplies in return. It is a small story inside an enormous war, but it may tell the pizza story better than the legend does. Pizza did not simply travel from an Italian restaurant into the hands of a sightseeing GI. Knowledge moved from person to person. An Italian mother and daughter taught American cooks. Those cooks fed soldiers coming back from the mountains. Those soldiers eventually went home. And the food went with them. Not necessarily as a recipe tucked into every duffel bag, but as a memory. [RUSSO QUOTE: Why pizza creates such a strong emotional memory and sense of comfort.] At home, America was already becoming more curious about pizza. In September 1944, while the war was still underway, The New York Times described pizza preparation at a Manhattan pizzeria, including mozzarella, tomatoes and other toppings, and even noted special boxes that allowed customers to carry pizzas home. By 1947, the newspaper was suggesting that pizza might someday rival the hamburger in popularity. That prediction turned out to be conservative. After the war, returning servicemen joined Italian-American families, restaurant owners, food writers and entrepreneurs in pushing pizza far beyond the neighborhoods where it had first taken root. [RUSSO QUOTE: How Italian pizza traditions changed as they became part of American life.] Over time, pizza became something unusual in American food culture. It could still carry family history and regional identity while also becoming almost universally familiar. New York had its style. New Haven had its tomato pies. Chicago developed deep dish. Town after town developed its own neighborhood pizza places. And eventually, pizza arrived at a strange cultural destination: it became both unmistakably Italian and unmistakably American. [RUSSO QUOTE: What the owner believes people are really coming together around when they share a pizza today.] That may be the better way to understand the role World War II played. The American GI did not discover pizza for America. Pizza was already here. The war simply put far more Americans at the table.

LOCA L’S CH OICE | ARTS + CU LT U RE

Stone hearth ovens transfer high heat to make crisper crusts like at Russo's

Americans made Italian pizza different and better

Flatbread the father of pizza was rectangular

“ P I Z Z A WA S A L R E A D Y I N A M E R I C A . W O R L D WA R II BROUGHT THE R EST OF A M E R IC A T O PI Z Z A .”

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DE BBI E GL E N N ’ S T R I PL E PL AY

Award Winning Music and Menus with an Amazing History.

Debbie Glenn

In the heart of historic downtown Conroe, preservation is not merely about maintaining old brick and wood. Debbie Glenn is an accomplished Texas songwriter, entrepreneur, and culinary visionary who is transforming the local landscape one venue at

a time. Driven by a desire to preserve the rich heritage of her adopted hometown where her four children Haley, Jacob, Rachel, and Sarah were born, Glenn has curated three distinct downtown establishments that fuse high-end culinary craft with deep Texas soul.

ARTICLE BY KEVIN BRATTON PHOTOGRAPHY BY MONTGOMERY HISTORICAL SOCIETY & PROVIDED

C ULIN A RY C R E AT ION S | ARTS + CU LT U RE

R E D B R I C K TA V E R N

Red Brick inside

Red Brick Tavern: Historic Lore meets scratch-made culinary excellence Occupying the oldest continuously running restaurant space in Conroe, The Red Brick Tavern at 121 Simonton Street rests on ground deeply soaked in Texas history. Originally built in 1923, the building was purchased for $5,000 by Felix Anderson (F. A.) Tally, Jr., who transformed it into Tally’s Domino Hall. Operating from 1932 until 2000, Tally’s held Montgomery County’s oldest beer license in the state. It functioned originally as an exclusive male-only retreat where oil tycoons signed multi-million-dollar contracts, locals played “Moon” dominoes, and cold beers were pulled from an ice coolers. Today, under Debbie’s ownership, the tavern has evolved into an award-winning landmark, recently named the 2026 Restaurant of the Year for Montgomery County by the Texas Restaurant Association. Known for its elevated, made from scratch kitchen, the venue’s flagship menu items consistently draw discerning palates. Here are some of Red Brick’s greatest hits: • Tavern Burger: A certified Angus beef patty stacked with bacon, an over-easy egg, chipotle aioli, and habanero bacon jam. • Barbecue Meatloaf: Served alongside slow-simmered collard greens. • Pistachio-Crusted Chicken & Filet Mignon Pizza: Two standout savory favorites • Signature Bloody Mary: A dramatic “meal in a glass” garnished with a skewer of jumbo shrimp, savory andouille sausage, and assorted cheeses.

LUCY BLUE

Blue pool table at Lucy Blues

Lucy Blue: Honoring the Legends of Blues Guitar Step across downtown to Lucy Blues, a venue located in the historic former Tuts building, the longest running bar location in Conroe and the second oldest in Montgomery County. Originally a metal fabrication shop in the late 1800s, the location hosted iconic musical acts for decades before Debbie acquired it to revitalize its classic courtyard and interior charm. The name “Lucy Blues” serves as a direct tribute to music history and the iconic “Lucy” guitars that shaped blues music history: Eric Clapton & George Harrison: A nod to the famous Gibson Les Paul named “Lucy” that Clapton gifted to George Harrison of the Beatles. B.B. King and Albert King sometimes referred to as the original “Blues Brothers” had two famous guitars B.B. King’s “Lucille,” the legendary Gibson guitar that he famously ran into a burning building to save was named after comedian Lucille Ball. And Albert King primarily played a 1959 Korina Gibson Flying V named Lucy. Today, Lucy Blues combines its legendary ambiance with crowd-pleasing culinary traditions, including special first-Friday steak nights, artisanal pizzas, and signature sandwiches like the popular Etta James.

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LITTLE ROUX Little Roux: Private Celebrations with a real speakeasy heritage and venue space Completing Glenn’s trio of destinations is Little Roux (formerly 202). Designed to capture a sophisticated Creole-Italian fusion profile, the space has rapidly evolved into an exclusive event destination for corporate gatherings, rehearsal dinners, and intimate celebrations. The venue is expanding its footprint with a brand-new, private secret speakeasy section, offering tailored craft cocktail experiences alongside its signature culinary fare and old fashioned seating. SOUTHERN DISPOSITION: The Band behind the songwriter As fun as the restaurants are Debbie’s deepest personal passion is her music. Named the 2018 Texas Songwriter of the Year, she fronts the acclaimed band Southern Disposition, blending country, blues, and southern rock. The band’s tight-knit line-up brings Glenn’s personal songwriting to life on stage: Southern Disposition’s Star Studded Cast: • Billy Hillman Lead Guitar • Michael “Holler” Hollowman Drums • Brian Litman Bass Guitar • Scott Nutter Bass Guitar Once Debbie had four children she felt maybe her songwriting and performing days were behind her. But a pivotal conversation with a giant in the Texas music world Hank Cochran told her if its in you, you have to let it out. Hank was the very man who famously refused to buy Willie Nelson’s song “Crazy.” As the story goes, when a young, broke Willie Nelson tried to sell “Crazy” on the spot just to pay his bills, the gentleman turned him down. He refused to exploit a desperate writer, instead insisting that Willie hold onto his publishing rights, taking him under his wing, and helping launch his career the right way. Years later, that same legendary figure sat down with Debbie. Recognizing her raw talent and hearing the songs she had set aside, he gave her the exact same unfiltered encouragement: he talked her out of leaving her music behind and convinced her to pick up the pen again. That push didn’t just reignite her passion—it led directly to her becoming the 2018 Texas Songwriter of the Year and fueled the music-first ethos that defines Red Brick Tavern, Lucy Blues, and Little Roux today. Having recently returned from recording five new tracks in Nashville under renowned producers Jim “Moose” Brown and Dan Frizsell, Glenn continues to find inspiration in everyday moments, especially when sitting along the shoreline or next to a waterfall. Her upcoming single, “Angel’s Fall,” encapsulates her philosophy on resilience, reminding listeners that no matter how far one stumbles, hope and strength always endure. Whether delivering soulful performances on stage or overseeing world-class hospitality across her three venues, Debbie Glenn continues to shape the cultural and culinary heart of Conroe.

C ULIN A RY C R E AT ION S | ARTS + CU LT U RE

Surf & Turf

Crawfish Boils are often available at Lil Roux on the weekends

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SIX TABLES SHAPING MONTGOMERY COUNTY’S Dining Story Today Amore’s Pescatore showcases the restaurant’s refined Italian approach with seafood, fresh ingredients and elegant presentation.

FROM BREAKFAST TO BARBECUE, LOCAL FLAVOR KEEPS GETTING BROADER HERE. ARTICLE BY CONNIE MONROE

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

Alfred Limani and Vjosa Berisha of Amore Fine Dining & Spirits, whose story is rooted in family, hospitality and perseverance.

Texas barbecue brings smoke, patience and craft to the table, adding another distinctly local flavor to Montgomery County dining.

What stands out now is not one signature cuisine, but the range of stories gathering around Montgomery County tables today. There was a time when describing dining in Montgomery County meant talking mostly about familiar Texas favorites. Those places still matter, but the table has gotten considerably bigger. Today, a drive across the county can take you from a quiet breakfast in Willis to smoked brisket in Montgomery, Korean barbecue in Conroe, an unexpected fusion menu downtown, or a special evening built around good food and hospitality. The interesting part is not that one style has taken over. It is that more kinds of restaurants, and more kinds of people behind them, are finding a place here. Buttermilk Cafe in Willis brings that idea to the morning table. Breakfast, brunch, coffee and baked goods give the cafe its immediate appeal, but there is also a larger community-minded story behind the business. It is the kind of place where the experience extends beyond what arrives on the plate. A little farther west, Bar-A-BBQ in Montgomery represents another side of the county. Barbecue hardly needs an introduction in Texas, which makes doing it memorably that much harder. Bar-A-BBQ leans into the craft, the smoke and the patience behind it, while keeping a distinctly local identity. Together, they show just how far apart two Montgomery County meals can feel while still belonging to the same community. That variety becomes even more obvious in Conroe.

CONTINUED >

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Casa Umami brings together influences that do not fit neatly into one box. Asian flavors can share the table with Mexican inspiration, burgers, birria and other combinations that feel more interested in being good than being easily categorized. It is playful, casual and representative of a dining audience increasingly willing to try something different. At The Noodle Korean BBQ & Tea Bar, the experience changes again. Korean barbecue, ramen and tea bring a more interactive style of dining to Conroe. The grill, the steam, the bowls and the shared experience around the table make the meal itself part of the entertainment. Nearby, Welcome to The Oscar’s adds another layer. Oscar and Elaine Gonzalez built their restaurant from entrepreneurial roots into a chefdriven local destination. That progression feels particularly at home in Montgomery County, where many of the most interesting businesses still begin with an individual, a family and an idea they are willing to work into something larger. And then there is Amore Fine Dining & Spirits. Alfred Limani and Vjosa Berisha took ownership of the restaurant that would become Amore in 2017 and gradually reshaped it around seafood, pasta, fresh ingredients and a more refined Italian dining experience. Their journey

eventually carried them from a modest storefront to Amore’s lakeside Highway 105 home, where food, wine and attentive service have made the restaurant a special-occasion destination. Their story is still growing. In late 2025, Alfred and Vjosa opened The Raven Italian Bistro & Bar in downtown Huntsville, bringing that same emphasis on Italian food and personal hospitality north to a new community. What stands out most about Amore, though, is the hospitality behind it. For the Limanis, the restaurant has grown through persistence, relationships and the people who continue to come back. That makes Amore more than a polished dining room. It is also a reminder that restaurants become part of a community when the people behind them make guests feel remembered. That may be the best way to understand Montgomery County’s restaurant scene right now. There is no single dish that defines it. No one neighborhood owns it. Fine dining, barbecue, breakfast, Korean food, fusion cooking and independent chef-driven restaurants can all sit comfortably in the same conversation. And that is what makes eating around Montgomery County increasingly interesting. The county is growing, and its table is growing with it.

“Restaurants become part of a community when the people behind them make guests feel remembered.”

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

runwithpurplegorilla.com

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IT’S Alive !!! Frankenstein Invades The Crighton. Behind the curtain with the first science fiction story ever written.

Crighton Theatre getting ready for the show.

ARTICLE BY KEVIN BRATTON PHOTOGRAPHY BY STAFF, COLTON ADAMS & PROVIDED

This season, the historic Crighton Theatre transforms into a chamber of Victorian Gothic suspense as Executive Director Melody Montez directs a powerful adaptation of Frankenstein. The production utilizes Victor Gialanella’s acclaimed script, which is widely celebrated as the closest theatrical interpretation to Mary Shelley’s original 1818 masterpiece. Many people don’t realize that Mary Shelley is widely considered the pioneer of science fiction, with Frankenstein standing as the very first novel of the genre. At just 18 years old, while staying at a Swiss retreat with a group of male authors whose stories were failing to excite her, Shelley spent a weekend writing a short story titled The Monster. Thrilled by her initial draft, her husband encouraged her to expand it into the classic novel we know today: Frankenstein; or, The Modern Prometheus. The title directly references the Greek mythological figure who stole fire from the gods, perfectly mirroring Victor Frankenstein's dangerous pursuit of creating life. Trading modern technological movie shortcuts for authentic, immersive stagecraft, Montez’s vision captures the profound philosophical heartbeat of Shelley’s narrative. Far beyond quintessential Halloween chills, the play serves as an urgent cautionary tale examining human nature, ego, and ethics.

The historic Crighton Theatre

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

The stunning beauty of the Crighton architecture

Melody Montez - Exec Dir. of the Crighton Theatre

"It really is a cautionary tale about human nature and ego," Montez emphasizes. "It asks where we draw the line between our technical capabilities and our fundamental moral responsibilities to one another.” In an era defined by rapid advancements in artificial intelligence and genetic engineering, asking these difficult questions feels more relevant than ever. Just because science and technology allow us to accomplish an amazing feat does not necessarily mean we should. CONTINUED >

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CONROE'S REMARKABLE TALENT VORTEX

Conroe has long enjoyed a reputation as an extraordinary hub for the performing arts—a dynamic Montez affectionately calls a "talent vortex." The entire 12-member cast is comprised of dedicated community volunteers who underwent open auditions and gave selflessly of their time across weeks of painstaking rehearsals. Every performance stands as a testament to the immense skill, passion, and generosity of local neighbors performing purely for the love of the craft. The production brings several standout local artists to center stage: • Ian Montez (Victor Frankenstein): Bringing compelling intensity to the title role, Montez portrays the brilliant yet obsessed scientist whose hubris sets catastrophe in motion. • Robven Montez (Henry Clerval): Playing Victor's loyal best friend, Robven provides the vital voice of reason attempting to anchor Victor to humanity. • Matthew Johnson (The Creature): Delivering a physically demanding and nuanced performance as the tragic creation, Johnson brings deep emotional resonance to a character trapped between isolation and rage. • Geronimo (Younger Brother): Discovered through the Crighton’s summer youth camps, this talented 14-year-old actor brings profound maturity and presence to the stage.

PURE, HAND-CRAFTED STAGECRAFT

Refusing to rely on digital projections or CGI shortcuts, the creative team has built a vivid, tactile world: • Custom Prosthetics: The Creature features a bespoke, hand-finished silicone headpiece complete with intricate scarring, stitches, and realistic physical details. • Atmospheric Practical FX: Highlighting the 92-yearold venue's architectural beauty, the show utilizes newly acquired automated moving lighting fixtures, atmospheric fog machines, and an original, immersive sound design. • Interactive Set Pieces: Laboratory set pieces nicknamed "Sparky 1" and "Sparky 2," anchored by a custom Jacob's ladder effect, bring the mad scientist's haven to life. ‘A Spooky Heritage’ Adding an extra layer of real-world mystery to this Gothic production is the Crighton Theatre’s storied past. Operating for nearly a century, local lore loves to whisper that the historic venue may harbor a few secrets of its own. Including the enduring memory of former long-time director Jim Bingham—whose legacy remains permanently honored right in the lobby architecture—the theatre radiates a delightfully spooky charm. Montez playfully reassures patrons, however, that if any ghosties are floating around, they’re strictly here for the applause and decades of shared artistic joy.

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

Stage Right at the Crighton operates as an open door for local culture. Anyone in the community is encouraged to step out of their comfort zone, participate in open auditions for future productions, or support the arts from the audience. Gathering at the historic venue offers an extraordinary evening out to dress up, connect with fellow arts patrons, and applaud exceptional performers. If you are brave enough to experience this rare live presentation at The Historic Crighton Theatre, get your tickets early before it sells out. The show runs for three consecutive weekends, Friday and Saturday evening performances alongside Sunday matinees starting October 16th. For the best ticket prices, purchase directly at www.crightontheatre.org.

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

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

EAT R IGH T | FO O D + BEVE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

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

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 3 RD

Hamilton Loomis LIVE at Lucy Blues Lucy Blues 711 Madeley St, Conroe, TX 77301. | 8:00 PM Come watch Hamilton Loomis live at Lucy Blues. Get a taste of Debbie's downtown triple play for yourself. O C TOBE R 1 0 T H

Texas Renaissance Festival opens 22014 Farm to Market 1774, Todd Mission, TX 77363 | 9:00 AM It’s the 52nd anniversary of the largest Renaissance Festival in the world in nearby Todd Mission Texas. Advance tickets available. It’s time to get medieval! Break out your best outfits. Remember wood swords or secured items only to keep the kingdom safe. Watch for different themes each weekend. O C TOBE R 1 0 T H

Conroe Catfish Festival Montgomery County Fairgrounds, 9333 Airport Rd, Conroe, TX 77303 | 11:00 AM Conroe Cajun Catfish Festival: Running mid-October (Saturday, October 10, 2026) at the Montgomery County Fairgrounds, this large community festival offers food, live music, and family attractions. O C TOBE R 1 4 T H

Stand out marketing Lone Star Convention Center & Expo 9055 Airport Rd Conroe TX 77303 | 8:00 AM Join us for a powerful marketing workshop designed to elevate your brand. Hosted by the Conroe Chamber, offering strategies and insights from industry experts. Attending all three workshops will provide you with a comprehensive toolkit to enhance your marketing efforts. $100 for chamber members $125 for non-members. Sponsored by Purple Gorilla O C TOBE R 1 5T H

Fun After 5 with the Conroe Chamber Conroe's Incredible Pizza Co. 230 S Loop 336 W Conroe, TX 77304 | 5:00 AM Spooktacular Fun After Five at Conroe’s Incredible Pizza. Come for a night of fang-tastic networking with fellow Chamber members and guests. This after-hours event is the perfect way to connect, catch up with familiar faces, and make new connections all in a fun, Halloween-inspired setting! Enjoy a ghoulishly good end to your day. O C TOBE R 1 6T H

Frankenstein opens at the Crighton Theatre Crighton Theatre 234 N. Main St Conroe TX | 7:30 PM Adapted by Frank Gialanella, this thriller closely follows Victor Frankenstein. Unlike some monster-movie adaptations, it stays closer to the original text, balancing moments of horror with touching sentiment and philosophical insights into morality and isolation. Directed by Melody Montez. The show runs for a limited time through the Halloween season, from October 16 through November 1, 2026.

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