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Daytona Date Night F O O D + B E V E R AG E

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LIFESTYLE LETTER

A Taste of Daytona There’s something special about sharing a great meal. It might be a celebration, a long-overdue date night, drinks with friends or simply discovering a place you’ve somehow driven past a hundred times without stopping. That spirit of discovery is at the heart of our October Food & Drink issue. This month, we’re exploring some of the many ways to enjoy a night out around Daytona. If you’re looking to make an evening special, Date Night Daytona introduces four distinctive restaurants, each offering its own take on a memorable dinner. And because a great night doesn’t necessarily end when the check arrives, Dinner Is Just the Beginning takes us to four more local destinations for craft spirits, beer, wine and cocktails. What I love about our local food and drink scene is its variety. We have elegant oceanfront dining and intimate neighborhood restaurants, locally distilled spirits and craft breweries, sophisticated wine bars and places that embrace Daytona’s unique personality. Behind each one are people who have chosen to build something here and become part of our community. That’s really what Daytona City Lifestyle is about—discovering the people, places and stories that make our area special. And speaking of stories, we’re looking for a few more people to help us tell them. If you love the Daytona area, enjoy meeting interesting people and have a talent for writing or editing, we are currently accepting applications from local writers as well as candidates interested in joining our editorial team. If that sounds like you—or someone you know—I’d love to hear from you. In the meantime, I hope this issue encourages you to try someplace new, revisit an old favorite and maybe stay out for one more drink. Here’s to good food, good company and discovering more of Daytona together.

October 2026 PUBLISHER

Thomas John (TJ) Filley | tj.filley@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Oksana Zingman Filley oksana.filley@citylifestyle.com E D I TO R

TJ Filley | tj.filley@citylifestyle.com P H OTO E D I TO R S

Nicole Campon | nicole.campon@citylifestyle.com Greg Hunter | greg.hunter@citylifestyle.com CONTRIBUTING WRITER

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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.

08 14

Featured

14 28

Departments

Date Night Daytona

Lifestyle Letter

Four distinctive restaurants prove that a memorable evening together can take many forms—from classic steakhouse elegance to adventurous cuisine, oceanfront dining and wine-country charm.

Culinary Creations FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Seasonal Setups FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Dinner Is Just The Beginning

How To FOOD + BEVERAGE

Hosting Tips FOOD + BEVERAGE

The perfect meal doesn’t have to end the evening. Discover four local places worth making your next stop.

Maple Pumpkin Parfait

A Fall-Inspired Maple Pumpkin Granola With Pumpkin Yogurt

On the Cover As the days grow shorter, an evening out calls for someplace truly special. From memorable meals to perfect date-night destinations, we’re sharing some of our favorite ways to enjoy a great evening around Daytona. Photography: Greg Hunter

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ARTICLE BY TJ FILLEY PHOTOGRAPHY BY GREG HUNTER, HYDE PARK

Four distinctive restaurants prove that a memorable evening together can take many forms—from classic steakhouse elegance to adventurous cuisine, oceanfront dining and wine-country charm.

Hyde Park Prime Steakhouse

Date Night Daytona A great date night is about more than dinner. It’s a chance to slow down, reconnect and turn an ordinary evening into something worth remembering. Fortunately, the Daytona area offers plenty of ways to do exactly that. Whether your perfect night calls for a beautifully prepared steak, unexpected flavors, dinner overlooking the Atlantic or a bottle of wine shared over a leisurely meal, these four restaurants offer their own distinctive recipe for an evening out.

CLASSIC ELEGANCE: HYDE PARK PRIME STEAKHOUSE

Sometimes date night calls for dressing up, ordering a great bottle of wine and enjoying the timeless appeal of a classic steakhouse. Hyde Park Prime Steakhouse delivers that experience with an unmistakably Daytona backdrop.

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

Elegant Atmosphere at Chucherias

A HIDDEN GEM: CHUCHERIAS

For something more intimate and unexpected, Chucherias Fine Dining in Holly Hill feels like discovering a restaurant you almost want to keep secret. Set inside a charming historic building, Chucherias offers an atmosphere far removed from the traditional steakhouse experience. Honduran, Spanish and Caribbean influences create a menu filled with flavors and combinations you’re unlikely to encounter on a typical night out. Begin with Spanish-style octopus, ham croquettes or patatas bravas before exploring specialties such as Lobster Machuca—lobster and shrimp served over garlic cassava root machuca—or slow-roasted pork marinated in orange and garlic mojo. There’s an adventurous quality to dining here without the experience feeling intimidating. Familiar ingredients arrive in unexpected ways. Chucherias is a particularly good choice when date night needs to feel like an escape—somewhere intimate, distinctive and removed from the ordinary. Chucherias 101 2nd St, #500, Holly Hill www.chucheriasrestaurant.com CONTINUED >

Located inside the Hilton Daytona Beach Oceanfront Resort, Hyde Park combines steakhouse sophistication with panoramic views of the Atlantic. The menu centers on aged steaks, from filet mignon and ribeye to specialty cuts, along with seafood including lobster and Chilean sea bass. For an extra indulgence, there’s even Japanese A5 and American Wagyu. The experience can be as traditional—or extravagant—as the occasion demands. Start with oysters, share lobster mac and cheese or potatoes Gruyère gratin, and linger over a glass of Cabernet. Save room for dessert. The Flaming Butter Cake for two, finished tableside with bananas foster and vanilla bean ice cream, adds a little theater to the final course. For anniversaries, celebrations or simply making an ordinary Friday night special, Hyde Park offers a polished, classic experience that never goes out of style. Hyde Park 100 N Atlantic Ave, Daytona Beach www.hydeparkrestaurants.com

Valeria Slotter and Rui Vasconcelos at Chucherias

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Chef Oliver Koster at Cast & Crew

“THE BEST DATE NIGHTS AREN'T SIMPLY ABOUT WHERE YOU EAT. THEY'RE ABOUT CHOOSING AN EXPERIENCE TO SHARE—TRYING SOMETHING NEW, LINGERING OVER A FAVORITE BOTTLE OF WINE, WATCHING THE OCEAN TOGETHER, OR REDISCOVERING HOW MUCH FUN IT CAN BE TO MAKE AN ORDINARY EVENING FEEL SPECIAL.”

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

DINNER WITH A VIEW: CAST & CREW

There’s something inherently romantic about dinner by the water, and Cast & Crew brings a contemporary approach to oceanfront dining. Located inside the Renaissance Daytona Beach Oceanfront Hotel, Cast & Crew describes its concept as “tide-to-table,” emphasizing seafood and coastal flavors. Executive Chef Olivier Koster brings an international background spanning Dutch, Italian and French cuisine, giving the restaurant an identity beyond the familiar expectations of beachfront dining. The setting is undeniably part of the experience. Indoor and al fresco spaces overlook the Atlantic. Arrive while there’s still daylight, settle in with a cocktail and let the transition into evening provide the backdrop. Cast & Crew also offers culinary experiences such as themed multi-course wine dinners, where creative dishes and thoughtful pairings turn dinner into an event. For couples who prefer date nights polished but contemporary—with creative cuisine, cocktails and an oceanfront setting—Cast & Crew offers a fresh take on a Daytona evening out. Cast & Crew 640 N Atlantic Ave, Daytona Beach www.castandcrewdaytona.com

A TASTE OF WINE COUNTRY: SONAPA GRILLE

Not every memorable date night needs white-tablecloth formality. Sometimes the perfect evening is great food, a comfortable atmosphere and a bottle of wine you’re in no hurry to finish. That’s the territory of SoNapa Grille in Ormond Beach. Inspired by Northern California’s Sonoma and Napa Valleys, SoNapa builds its identity around the relationship between food and wine. Its curated wine collection focuses on those celebrated California

California Wine Country Vibes at SoNapa

regions, while the kitchen complements it with fresh seafood, premium steaks, handcrafted pastas and seasonal features. That wine-country influence makes SoNapa suited to couples who enjoy discovering something new together. Rather than treating wine as an afterthought, it becomes part of the experience—something to explore, discuss and pair with the meal. That’s the territory of SoNapa Grille, with one location in Ormond Beach—and a new location that just opened in Daytona Beach Shores. SoNapa Grille 324 N Nova Rd, Ormond Beach 162 S Atlantic Ave, Suite D, Daytona Beach Shores. www.sonapa.com Four restaurants. Four very different evenings. Go classic at Hyde Park. Explore unexpected flavors at Chucherias. Watch the Atlantic from Cast & Crew. Or settle in with a bottle of California wine at SoNapa. Sometimes the best part of date night isn’t choosing the “best” restaurant. It’s choosing the restaurant that fits the night you want to have.

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DINNE R I S JU S T

T H E B E GIN N ING THE PERFECT MEAL DOESN'T HAVE TO END THE EVENING. DISCOVER FOUR LOCAL PLACES WORTH MAKING YOUR NEXT STOP.

ARTICLE BY TJ FILLEY PHOTOGRAPHY BY GREG HUNTER, TJ FILLEY

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

Dinner Is Just The Beginning

There’s a moment at the end of a great dinner when nobody is quite ready to call it a night. Fortunately, around Daytona, the evening doesn’t have to end when the check arrives. You can discover a locally distilled spirit, sample a flight of craft beer, linger over a bottle of wine or finish the night with a creative cocktail. Whether you’re looking for something intimate, adventurous, casual or unmistakably Daytona, these four local destinations offer very different answers to one simple question: Where should we go next?

Jeremy working on a new batch at Copper Bottom

“A great dinner may start the evening, but sometimes the best memories are made when you decide the night isn’t over yet.”

SOMETHING DISTILLED

For an after-dinner experience with a distinctly local flavor, Copper Bottom Craft

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

Kurt and Erin Strauss at Drunken Duck

Distillery in Holly Hill offers something you simply can’t find everywhere: spirits made right here in our community. Family-owned and located just steps from the Halifax River, Copper Bottom creates small-batch spirits from raw sugar cane, drawing inspiration from Florida’s long connection to rum and maritime history. Rum takes center stage, from Silver and Single Barrel varieties to limited releases finished in beer, wine, port and sherry barrels. But the experience goes beyond what’s in the glass. Tastings and distillery tours offer a chance to learn how the spirits are produced and discover some of the craftsmanship behind them.

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

It’s a great next stop for couples who enjoy trying something new together. Copper Bottom Craft Distillery 998 N Beach St, Holly Hill www.copperbottomspirits.com

SOMETHING BREWED

For a decidedly more casual change of pace, Drunken Duck Brewing Company offers a different kind of local experience. The Holly Hill brewery and taproom has an easygoing personality that starts with its name and carries through to the beer. Its taps combine Drunken Duck’s own creations with guest brews covering a range of styles, while flights provide an easy way to explore several.

After dressing up for dinner, sometimes there’s something particularly enjoyable about going somewhere relaxed, ordering a couple of beers and simply hanging out. Drunken Duck is local, unpretentious and fun—which might be exactly what date night needs next. Drunken Duck Brewing Company 101 2nd St, #401, Holly Hill www.drunkenduckbrewingcompany.com

SOMETHING UNCORKED

Sometimes the perfect end to date night is simply finding someplace that makes you want to stay another hour.

Meghan Duran always uncorks a good time at Madeline's Wine Bar

“Dinner sets the stage, but where you go afterward can become the part of the evening you remember, talk about and want to do again.”

Madeline’s Wine Bar, at Beach and Bay streets in downtown Daytona Beach, is made for exactly that kind of evening. The locally owned wine bar pairs a curated selection of wines and champagnes with made-to-order charcuterie and chef-created small plates in an intimate lounge setting. Owner Meghan Duran brought more than 16 years of food-and-beverage experience to the concept, combining her appreciation for travel, food and wine with a desire to create a gathering place centered around community. Its downtown location adds to the appeal. Across from the News-Journal Center and Riverfront Esplanade, Madeline’s is an easy destination after dinner, a show or a walk along the riverfront. Order a bottle. Share a board. Find a comfortable seat—and forget about the time. Madeline’s Wine Bar 200 N Beach St, Daytona Beach www.madelineswinebar.com

SOMETHING WITH HORSEPOWER

For a final stop with a little more energy, Blue Flame at The Daytona, Autograph

Collection brings the personality of ONE DAYTONA and the racing heritage across the street into the evening. The setting embraces its proximity to Daytona International Speedway with automotive touches and racing memorabilia, creating an atmosphere that feels polished while remaining unmistakably Daytona. That personality extends to the bar, where moonshine plays a starring role in cocktails such as the Blood Orange Moonshine Mule, Moonshine Mojito and Blue Flame Ritual. It’s a fitting place to put an exclamation point at the end of the night. Blue Flame 1870 Victory Cir, 2nd Floor, Daytona Beach www.blueflamedaytona.com Maybe that’s the real secret to a great date night. Dinner doesn’t always have to be the entire event. Start somewhere special. Then change the scenery. Try a local rum. Discover a new beer. Linger over wine. Finish with a cocktail. Because when the company is good and the night is young, there’s no reason the check has to signal the end.

Explore the racing history of Daytona at the Blue Flame OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

CHOCOLATE and WINE The Key to a Successful Wine and

Chocolate Pairing Lies in Finding the Right Combination of Flavors and Characteristics.

Pairing wine and chocolate together can be a delightful sensory experience that can elevate the flavors of both. While the concept of pairing wine with food is well-known, pairing it with chocolate may seem unconventional at first. However, when done correctly, it can create a harmonious balance where the flavors of the wine and chocolate complement and enhance one another. Wine and chocolate have a lot of similarities to each other. Both contain flavanols (antioxidants) and polyphenols (compounds found in plant-based food) that are good for you and have anti-inflammatory properties. These characteristics affect flavor so it’s somewhat challenging to pair wine and chocolate together. The more polyphenols, the more pronounced the bitter taste. For example, if you sip a delicious dry red wine alongside a hunk of dark chocolate, the wine will start to taste bitter and sour. The taste imbalance is coming from the heightened levels of flavanols (different types of tannin) found in both chocolate and wine that end up clashing against each other on your tongue. While it might sound counterintuitive, a good rule of thumb is to pair a wine that is “sweeter” than the chocolate itself. “Sweet” doesn’t refer to dessert wines alone. In the wine world, the term “sweet” is often used to denote ripe, fruit-forward flavors in a wine. These characteristics provide a nice balance to the bitter flavors of cocoa. Both wine and chocolate can have intense, dry flavors. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with. We’ve done the footwork to find several wines that partner well with chocolate. Here are our guidelines for matching chocolate with wine and a few of our favorite wine and chocolate pairings. We hope you’ll try them and then get inspired to experiment and create your own.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

ARTICLE BY HALEY WILLIAMS PHOTOGRAPHY BY CASSANDRA CASTANEDA

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

TIP 1: M ATCH SUGA R WITH SUGAR When it comes to pairing chocolate and wine, you don’t want to strike a balance, you want to match sugar to sugar. Sweeter chocolate like white chocolate does better when consumed with sweeter wines and bitter chocolate like dark chocolate enjoys being paired with dryer wines. Think of it as matching sugar with sugar. A good rule of thumb is to always pair wines that are equally or slightly more sweet than the chocolate being eaten with it.

TIP 2: M ATCH INTENSIT Y WITH INTENSITY If you pair an incredibly delicately flavored dark chocolate with a full-bodied, heavy red, the intensity of the wine will destroy any of the subtlety that might have been present in the chocolate. The opposite is also true: strong-tasting chocolate will blow a delicate wine out of the water. Keep this rule of thumb in mind: light-flavored chocolates enjoy being paired with light-bodied wines and intensely flavored chocolates prefer being paired with full-bodied wines.

T I P 3 : PA I R F L AVO R S W I T H F L AVO R S Wine and chocolate both carry their own intense flavors. If the chocolate contains other ingredients such as nuts, fruit, or caramel, consider how these flavors will play with the wine. This is especially helpful to remember when enjoying truffles with wine. To avoid creating a palate power play between the two, do your best to match fruity or floral chocolates with fruity wines like Moscato or White Zinfandel. Enjoy chocolate-covered nuts alongside a nutty wine like a Madeira or Marsala. Chocolate studded with dried cranberries might pair well with a fruit-forward red with berry undertones.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

A NOTE ON SERVING WINE AND CHOCOLATE FLIGHTS: Just as you would with any other tasting, it’s best to start with light chocolates and wines, increasing the intensity as you go along. Start with white chocolates and light wines and save the richest, dark chocolates and wines for last. By doing this, you will keep your palate from starting out too strong and missing out on the subtle sensations found in more delicate chocolate and wine selections. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

CREATING THE PERFECT PAIR DA R K CHOCOLATE

MILK CHOCOLATE

WHITE CHOCOLATE

Bitter to semi-sweet dark chocolates, that are 50 to 100% cacao, have intense, bitter flavors, and earthy to fruity undertones. Match the intensity without adding more dryness by pairing these chocolates with full-bodied, yet fruit-forward wines.

Milk chocolate is typically creamier and sweeter with flavors of brown sugar, vanilla, and cream. It requires a wine that is light to medium in body, with a ripe fruit character.

White chocolate has a sweet, buttery flavor with notes of cream and honey. Sweet white and rosè wines help cleanse the palate of the rich flavors from white chocolate, as does sparkling spumante like Moscato d’Asti.

Pairs well with: Cabernet Sauvignon, Pinot Noir, Port, Merlot, Shiraz, Barolo

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Pairs well with: Pinot Noir, Merlot, Sweet Riesling, Ice-Style Wine

Pairs well with: Sweet Riesling, Moscato, Semi-Dry Sparkling Whites, Gewurztraminer

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386.238.9184 | @joyologieboutique 142 E. Granada Blvd. Ormond Beach, Florida OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY JANIE JONES

ST Y LISH SOIR EE ELEGANT BUT CASUAL GATHERING

Autumn is a lovely season to have friends and family over for dinner. Why not host an elegant but casual gathering before the holiday craziness begins? A table setting of white dishes, woven placemats, copper utensils, and linen napkins decorated with succulent or herb clippings creates a stylish atmosphere conducive to conversation and enjoyment. This simple menu will allow you to host a stress-free evening.

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

Recipe by Chef Eric Carter

CHEESE BOARD

STEAK RUB

Recipe by Linda Ditch

While your guests enjoy a pre-dinner glass of wine or cocktail, set out a cheese board for them to nibble on. It is much simpler to assemble than a full-on charcuterie board. The basic rule is to offer three types of cheese—one blue (stilton, Roquefort, gorgonzola), one hard (cheddar, gruyere, manchego), and one soft (brie, camembert, Port Salut). Feel free to add olives, nuts, and grapes to the board, or just keep it simple like this one pictured with slices of artisan bread, crackers, and breadsticks.

ROASTED BEET SALAD

The dinner’s main event is a lovely piece of beef seasoned with a this spice rub. Use a steak of your choice grilled or seared in a cast iron skillet. • • • • • • • •

• • • • •

6 medium beets Olive oil, for drizzling Salt and pepper to taste 1 bag of salad greens 1/4 cup toasted pecans, coarsely chopped • 2 ounces of goat or feta cheese • 1/4 cup chopped dried apricots • Favorite vinaigrette dressing

3 parts brown sugar 3 parts smoked sea salt 1 part smoked paprika ½ part coriander ½ part chili powder ¼ part cayenne pepper ¼ part dried thyme ¼ part cracked pepper

Mix all spices and apply liberally to the beef. Place the seasoned meat in the refrigerator for 24 hours. Allow it to come to room temperature before grilling or searing.

Coat the beets with olive oil, salt, and pepper. Place on a baking sheet. Roast in a 400-degree oven for 45 minutes until fork tender. Cool for 10 minutes, and then rub with paper towels to peel. (Beet juice stains, so be careful.) Cut the beets and toss with the remaining ingredients.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ DAY TO N A F L

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

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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.

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A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

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

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: • • • • •

H OW TO | FO O D + BEVERAGE

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

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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 Lulu’s Bakery. La Baguette offers 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!

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