Eastern Morris, NJ October 2026 by City Lifestyle

THE

FOOD & BEVERAGE ISSUE

O CTO BER GETS E X TRA SPO O K Y AT CATFIGHT CO FFEE FELISH A’ S FAVO RITE FALL TRADITIO N O C TO B E R 2 02 6

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LIFESTYLE LETTER

Letter from the Editor As we bid farewell to summer, this time of year can feel bittersweet. While there are so many local treasures to enjoy during the warmer months, there’s nothing like a chill in the air and the crunch of leaves under our feet. Fall in New Jersey is like no other. And what better way to kick off what many would call their favorite time of year than with our Food & Beverage Issue!? We’ve cultivated the very best in dining out, entertaining with friends at home, or simply cozying up on your couch with a fabulous homemade cocktail. If dining out is what you seek, look no further than The Grand Café in Morristown. Recently celebrating its 45th anniversary, this chic destination has all the cozy vibes you need. Filled with rich colors and décor, its French-inspired menu will satisfy your craving for elegant comfort food. And isn’t that what this season is all about? Now if your favorite part of fall is spooky season—we know ours is—there’s no better stop than Catfight Coffee on Main Street in Boonton. While you can walk into this shop any time of year and get your horror fix, they certainly kick it up a notch in October. But they’re so much more than just kitsch. The owners are serious java aficionados. Be sure to stop in for their delicious brew, which exceeds all the Halloween hype. Are you following the @DrinkBetterPodcast yet? This husband-and-wife duo travels the world to bring Morristown residents the very best in libations—and they make it easy! Their mission is to show everyone how simple can still be special at home. This month, they shared their Fig Manhattan recipe. Whether you’re enjoying it alone or serving guests, it’s all the fall you need. Who else is here for the football food? Our local influencer, Felisha Lynch, is all about family and huddling up this season. So grab your kids, make some chili, and park it in front of the TV. Go Giants! However you choose to savor the season—gathered around a table with friends, cheering from the couch, sipping something festive, or discovering a new local favorite—we hope this issue inspires you to enjoy every delicious moment. So pour the cocktail, order dessert, invite everyone over, and soak it all in. Here’s to good food, great company, and a season worth embracing. ALISON LUKIN, EDITOR @EASTERNMORRISCITYLIFESTYLE

October 2026 PUBLISHER

Kim Cera | kim.cera@citylifestyle.com E D I TO R

Alison Lukin | Alison.Lukin@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Jamie Johnson | jamie@officiallysocial.com CONTRIBUTING WRITERS

Felisha Lynch, Julan Garcia, Olivia DeMattio, Amanda Cocheo, Tiffany Slowinski C O N T R I B U T I N G P H OTO G R AP H E R S

Donna Fisk, Barbora Hindson, Carley Storm Photography

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Liz Nixon QUALITY CONTROL SPECIALIST Anna Minnick

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Eastern Morris City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Eastern Morris area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Eastern Morris City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

28 Featured

28 34

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

October Gets Spooky At Catfight

Seasonal drinks, movie nights, live music, and Halloween events transform Catfight into October’s ultimate destination.

Inside The Grand Cafe’s Legacy

That Food Chick celebrates The Grand Cafe’s family heritage, impeccable hospitality, and timeless dining

From Bagels to Boards

Lifestyle Letter

City Scene

Business Monthly

City List

Local’s Choice FOOD + BEVERAGE

Artist’s Palette FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Local Limelight LIFE + CULTURE

Home Update HOME + DESIGN

Realty Report REAL ESTATE

Culinary Creations FOOD + BEVERAGE

Events

Seasonal Setups FOOD + BEVERAGE

Morris Plains cheese expert Amanda Cocheo shares effortless hosting tips for balanced holiday spreads

On the Cover Acey Slade, owner of Catfight Coffee, gets fired up for spooky season. Photography: Donna Fisk

Print Prestige Meets Digital Power. 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.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1-7: Attendees at the Downtown Morris Plains Business Networking Night at @chocolatinecafe. www.downtownmorrisplains.org Photography Provided by Downtown Morris Plains.

C I T Y SC E N E

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ E A S T E R N M O R R I S C I T Y L I F E S T Y L E

PROVIDED BY THE BOONTON CAFE

PROVIDED BY DOUGLAS CABANA

KEVIN MURPHY

KIM CERA

1: Ribbon Cutting for the Boonton Cafe 2: Kincaid Farmstand Ribbon Cutting 3: Networking at Night at The Olde Mill Inn’s Grain House in Basking Ridge 4: Networking at Night at The Olde Mill Inn’s Grain House in Basking Ridge 5: Kevin Murphy, MCCC Director of Business Development, and family on vacation in Montauk. 6: Kevin Murphy and Rich Acceturo of West Orange Jewelers in Parsippany 7: Florham Park Rotary Club at the Business Connections Morris County Chamber of Commerce meeting

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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

Dr. Ashley Azizian's Veterans Training Supports Care for Anxious Patients After earning her DDS from Columbia University, Dr. Ashley Azizian completed advanced prosthodontic training at the Manhattan VA. Her experience treating veterans with PTSD has equipped her to care for anxious patients. Working alongside Anthony Sallustio, she specializes in dental implants, crown and bridge restorations, ceramic veneers, and same-day All-on-4 treatment. Dr. Azizian is dedicated to restoring function and aesthetics, helping patients achieve healthy, confident smiles.

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Table to Table Hosts Annual Chefs Gala Since 1999, Table to Table—New Jersey’s leading food rescue nonprofit—has bridged the gap between surplus and need, delivering fresh, nutritious food to vulnerable communities. Support this vital mission at the Chefs Gala on October 15, 2026, at The Rockleigh. Indulge in an elegant, multi-course dinner prepared tableside by top chefs, paired with fine wines and desserts, plus a thrilling live auction. Reserve your seat today at tabletotable.org/chefsgala2026.

The Peer Group Introduces XERF The Peer Group for Plastic Surgery and MedSpa is excited to introduce XERF, a next-generation, non-invasive skin tightening treatment for the face and neck. Using advanced dual-frequency radiofrequency technology inspired by leading Korean aesthetic innovations, XERF stimulates collagen production to improve skin laxity and restore a firmer, more lifted appearance. With no needles, no numbing, and no downtime, XERF delivers immediate tightening and ongoing rejuvenation. Call (973) 822-3000 or visit peergroupnj.com to schedule your consultation.

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PICKS FO

ER’S TOP B U

We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.

O OB

CITY LIST

the

R OU

Best Pizzeria Godfather of East Hanover https://www.thegodfather1975.com | 973.887.4830 Reservoir Tavern https://therestavern.com/ | 973.334.5708 Wood Stack Pizza + Kitchen https://woodstacknj.com/wood-stack/locations/pine-brook-nj/ | 973.227.3007 Famiglia Pizzeria Modern Italian Kitchen & Catering https://www.famigliapizzeriamodernitaliankitchen.com/ | 973.794.4200 Pasquale's Boonton https://pasqualesboonton.com/ | 973.335.8686

Farm to Table Jersey Artisan Cafe https://jerseyartisan.com | 973.539.3602 Agrícola Eatery https://www.agricolaeatery.com/morristown | 973.326.9200

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C I T Y LIST

Harvest Bistro https://harvestbistronj.getbento.com/ | 973.822.3644 Nostrana https://www.nostranaristorante.com/ | 973.330.3429 South+Pine American Eatery https://southandpine.com/ | 862.260.9700

OC T OB E R GE T S E X T R A S P OOK Y

AT C AT F IGH T

SEASONAL DRINKS, HORROR MOVIE NIGHTS, LIVE MUSIC, AND HALLOWEEN-INSPIRED EVENTS TRANSFORM BOONTON’S CATFIGHT COFFEE INTO OCTOBER’S ULTIMATE DESTINATION.

ARTICLE BY JULIAN GARCIA | PHOTOGRAPHY BY DONNA FISK

LOCA L’S CH OICE | FO O D + BE VE RAGE

Acey Slade took his first sips of coffee when he was growing up in Downingtown, Pa., sneaking into his parents’ office after they had finished working and left behind cold cups of brew. “They drank coffee all day long,” Slade says. “I'd go into their office and find cold coffee with milk and sugar sitting on the desk. I'd drink it, and they'd yell at me because I wasn't supposed to have coffee. “At the time, it was probably the sugar I liked more than the coffee.” Decades later, it’s definitely the coffee Slade enjoys more.

“It’s exactly the kind of creative community we’ve always imagined,” Acey says. “Seeing people enjoy the space is incredibly rewarding,” adds Mei-Ling. CONTINUED >

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Today, Slade and his wife, Mei-Ling, own Catfight Coffee on Main Street in Boonton, where it’s always spooky season. With October here, the shop is leaning even further into that identity, with seasonal drinks, movie nights, and other events celebrating the owners’ favorite season. Slade is reluctant to call the Halloween decor a “theme.” “I never want it to feel like a novelty,” he says, “but yes, we love horror movies.” A touring musician who has fronted his own bands, Slade spent about six years playing guitar for the legendary rock band Joan Jett & the Blackhearts. Now, Slade’s Catfight menu includes a drink called the

LOCA L’S CH OICE | FO O D + BE VE RAGE

Blackheart Latte. It uses activated charcoal made from coconut shells, which gives it a subtle coconut flavor. Its primary color is, of course, black. While touring, Slade spent much of his time looking for coffee shops in different towns and cities around the country because, as he explained, “coffee shops usually sat near record stores, bookstores, and creative communities.” When the pandemic started in 2020, Slade was forced back home and had to find new work. With Mei-Ling - a makeup artist who also lost her livelihood during the pandemic - the couple started an online coffee company out of their home

in Newark, using the knowledge of coffee he had picked up on the road. Acey and Mei-Ling started selling coffee at farmer’s markets and other outdoor events, and eventually wanted a brick-andmortar shop. Traveling between Newark and events in Sussex County, they often stopped in Boonton, where several businesses they got to know through pop-up events - including Boneyard Boutique already carried Catfight Coffee. Now at 616 Main Street, Catfight Coffee has become a Boonton staple since opening in the fall of 2024, and is easily identifiable by its eclectic indoor and outdoor decor. Simply put - it’s Halloween all year

Catfight is easily identifiable by its eclectic decor. Simply put - it’s Halloween all year round. “Everything here has meaning,” Mei-Ling says. “Every detail matters.”

round. “Everything here has meaning,” Mei-Ling says. “Every detail matters.” One of the drinks the shop’s owners are most excited about is the Apple Butter Bomb, which combines espresso and apple and features Catfight’s homemade oat milk (in fact, they make all their almond and oat milk on site). Acey says it tastes like an apple oatmeal cookie. “It's surprisingly difficult to combine espresso, apple, and cream because both coffee and apples are acidic,” Acey says. “We had to experiment quite a bit before we found the right balance.” Other special October menu items include the Jack-O-Latte (their version of a pumpkin spice latte using real squash), the Cereal Killer Cold Brew (which includes bits of Count Chocula cereal), and a smoked campfire latte. Throughout the entire fall season, Catfight is offering something called Black Pumpkin Coffee, which Slade describes as “an English walnut and pumpkin-infused coffee” that the shop will sell in whole beans and as a cold brew.

Catfight Coffee will also host various movie nights (there’s a pull-down screen on the back wall), live music, karaoke, and various art and book events throughout the month of October. Past movie nights at Catfight have featured such films as The Rocky Horror Picture Show and Little Shop of Horrors. They’ve also brought in a horror illustrator to teach people how to draw monsters and horror characters. “It’s exactly the kind of creative community we’ve always imagined,” Acey says. “Seeing people enjoy the space is incredibly rewarding,” adds Mei-Ling. Behind the horror-inspired decor and seasonal events, Acey and Mei-Ling say the coffee remains the heart of the business. “We put just as much care into sourcing beans, making our almond milk, and working directly with farmers,” Acey says, “as we do into the design of the shop.” https://www.catfightcoffee.com/

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

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ARTICLE BY EDELWEISS FROMM PHOTOGRAPHY BY BARBORA HINDSON

FIG MANHATTAN A STUNNING FALL COCKTAIL THAT TASTES AS BEAUTIFUL AS IT LOOKS

INGREDIENTS: • 2 oz rye whiskey • ¼–½ oz fig balsamic vinegar (adjust to taste) • ¼ oz simple syrup • 3 dashes Angostura bitters

INSTRUCTIONS: Add the rye whiskey, fig balsamic vinegar, simple syrup, and Angostura bitters to a mixing glass filled with ice. Stir for about 20–30 seconds, until well chilled and properly diluted. Strain over a large ice cube in a rocks glass. Garnish with a fresh basil leaf. An optional fig makes a beautiful finishing touch. Follow on IG @drinkbetterpodcast

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

Thursday, Nov. 19, 2026 @ Montclair Mezzanine A culinary experience supporting our pregnancy and family health programs.

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INSIDE The Grand Cafe’s ENDURING LEGACY OF Elegance That Food Chick celebrates The Grand Cafe’s family heritage, impeccable hospitality, and timeless French-inspired dining ARTICLE BY OLIVIA DEMATTIO @THAT.FOOD.CHICK PHOTOGRAPHY BY BARBORA HINDSON There are some restaurants that simply serve great food, and then there are places that become part of a town’s identity. For generations, The Grand Cafe has been exactly that for Morristown—a place where celebrations begin, anniversaries are toasted, business deals are made, and unforgettable meals become lifelong memories. Walking through the doors of The Grand Cafe feels like stepping into another world. The elegant dining room, glowing chandeliers, crisp white tablecloths, and timeless French charm create an atmosphere that’s both sophisticated and welcoming. And when the weather is just right, the outdoor patio transports you somewhere far beyond New Jersey. Tucked away like a hidden Parisian alleyway, it’s one of those rare places where you can easily forget what city you’re actually in. But what has made The Grand Cafe a true Morristown institution isn’t just its beautiful setting—it’s the people behind it. For decades, the restaurant was lovingly owned and operated by a family whose passion for hospitality could be felt in every detail. Sadly, the Morristown community experienced a tremendous loss last year with the passing of both longtime owners, Desmond and Alice Lloyd. Their dedication to exceptional food, gracious service, and creating memorable experiences helped shape The Grand Cafe into the landmark it is today. Their legacy lives on in every plate served and every guest welcomed through the front door. Today, that legacy continues under the leadership of their daughter, Allison Lloyd Porter, who has gracefully stepped into the role of carrying her family’s vision forward. Taking over such an iconic restaurant is no small task, but Allison has embraced the responsibility with incredible heart. She has preserved everything longtime guests have loved for years while continuing to guide The Grand Cafe into its next chapter with the same warmth and attention to detail that made her parents so beloved. This year marks an especially meaningful chapter. On July 1, The Grand Cafe celebrated its 45th anniversary—four and a half CONTINUED >

M UST SE E | FO O D + BEVE RAGE

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

decades since Desmond and Alice first opened the doors in 1981. What began as their vision for exceptional dining has grown into a true family legacy, welcoming generations of guests for everything from romantic evenings and business dinners to holiday gatherings and milestone celebrations. “Our entire family is deeply grateful to our loyal guests, dedicated team members, and the entire Morristown community for its unwavering support throughout the years, especially after the recent loss of our beloved parents,” Allison says. “This anniversary is a celebration of everyone who has been part of our history.” The restaurant marked the milestone throughout July with a 45th anniversary prix

M UST SE E | FO O D + BEVE RAGE

fixe lunch featuring signature dishes from across its four decades, special selections from its extensive wine collection, and evenings filled with live music. Piano music filled the main dining room on Saturday nights, while Chez Grand, located on the second floor, hosted special jazz, harp, and vocal performances. It was a fitting celebration for a restaurant where food, music, atmosphere, and hospitality have always worked together to create an experience. Of course, none of this would matter if the food didn’t live up to the reputation—and thankfully, it absolutely does. The Grand Cafe has long been celebrated for its authentic French cuisine, where classic techniques meet beautifully executed presentation. Whether you’re indulging in perfectly prepared seafood, rich French-inspired entrées, decadent desserts, or seasonal specialties, every dish reflects the kind of craftsmanship that’s becoming increasingly rare. It’s elegant without feeling intimidating, refined without ever losing its sense of comfort. And then there are the cocktails. The bar program is every bit as impressive as the kitchen, featuring expertly crafted classics alongside creative seasonal offerings. Whether you’re starting your evening with a French 75, enjoying a perfectly balanced martini, or discovering one of the restaurant’s signature creations, each drink is thoughtfully prepared and beautifully presented. It’s the kind of place where lingering over one more cocktail simply feels right. That feeling becomes even more inviting as Morristown moves into fall. There’s something about this time of year that makes us want to gather again. Calendars begin filling with dinners, celebrations, and the first plans for the holidays ahead. Cooler evenings call for opening another bottle of wine, ordering dessert, and catching up with people we haven’t seen nearly enough. What I love most about The Grand Cafe, though, is that it never feels like it’s chasing trends. Instead, it has remained true to what has always made it special: genuine hospitality, timeless elegance, and consistently outstanding food. In a world where restaurants seem to come and go overnight, there’s something incredibly comforting about a place that has earned generations of loyal guests simply by doing things the right way. Morristown has changed over the years, but The Grand Cafe continues to stand as one of its defining landmarks—a restaurant woven into the fabric of the community through countless celebrations, family dinners, first dates, and special occasions. As Allison carries her parents’ remarkable legacy forward, it’s clear that The Grand Cafe isn’t simply preserving its 45-year history—it’s continuing to create it. And after spending an evening there, surrounded by incredible food, impeccable service, and an atmosphere that feels like a little slice of Paris, I can confidently say that this Morristown classic remains just as magical as ever. https://www.thegrandcafe.com/

Hi, I’m Olivia! I’m the creator behind That Food Chick, a blog where I share my favorite food, fashion, and travel finds throughout New Jersey and beyond. I believe the best memories are made around great meals, beautiful places, and experiences worth sharing. Whether I’m discovering a hidden neighborhood gem, trying a new fine dining restaurant, styling an outfit for an event, or exploring somewhere new, I love bringing my readers along for the adventure. My goal is to inspire people to get out, support local businesses, and enjoy everything our communities have to offer. Thank you for following along—I hope my recommendations help you discover your next favorite place, meal, or outfit!

@that.food.chick

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From Bagels to Boards Morris Plains cheese expert Amanda Cocheo shares effortless hosting tips for balanced holiday spreads Growing up in my family's bagel business in Buffalo, New York, I learned that good food has a way of bringing people together. That passion led me from the University of Wisconsin–Madison (America’s cheese capital) to a nearly 20-year career in specialty cheese, where I've visited dairies around the world, hosted hundreds of cheese events, and collaborated with leading food brands. After co-founding Downtown Morris Plains, I realized specialty cheese could bring the same sense of community to local gatherings. That idea became Cartisan Mobile Charcuterie Bar, where I help create memorable moments through beautiful cheese boards that inspire people to gather, connect, and celebrate.

CHEESE CRED 101: MY TOP TIPS FOR BUILDING A HOLIDAY CHARCUTERIE BOARD

As the holiday season approaches, I encourage you to bring people together around a beautiful cheese board using some of my favorite tips and tricks. You can find everything you need at Costco, Trader Joe's, or your local grocery store to build a spread that feels elevated without being intimidating.

USE THE 3-3-3-3 GUIDELINE

The best boards reflect your own taste, but a simple place to start is three cheeses, three meats, three starches, and three accompaniments.

ARTICLE BY AMANDA COCHEO PHOTOGRAPHY BY CARLEY STORM PHOTOGRAPHY @CARLEY.STORM.BRANDINGCO

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

CHOOSE A VARIETY OF CHEESES

Select cheeses with different colors, textures, firmness levels, and milk types. I recommend something creamy like Brie, a semi-soft cheese like Havarti, a firm cheese like Manchego, an aged Cheddar or Gouda, a fresh and spreadable cheese such as Whipped Feta, and a seasonal option like Cranberry Chèvre.

CREATE FLAVOR BALANCE

After placing the cheeses, fill in the board with charcuterie meats, fruits, vegetables, honey, preserves, nuts, sweets, and artisanal breads or crackers. Make sure there aren’t gaps. Include items that are crunchy, sweet, spicy, salty, briny, fresh, and unexpected.

PLAN THE RIGHT AMOUNT

A good rule of thumb is planning for about one ounce of each cheese variety per guest, along with about one to one and a half ounces of charcuterie (meats) total. Always round up!

VARY YOUR CUTS & STYLING

The way you cut and arrange your cheeses creates visual interest. Fan Brie into a circle, cube or cracker-cut slices of Havarti, alternate Manchego triangles into a zipper, crumble aged Cheddar or Gouda into rustic chunks, and slice goat cheese into medallions. Keep everything bitesized for easy serving.

ADD THE FINISHING TOUCHES

Vary shapes, colors, and heights throughout the board. Fill remaining open spaces with garnishes like rosemary sprigs or edible flowers.

SERVE AT ROOM TEMPERATURE

Serve cheese at room temperature whenever possible. Most cheeses taste best after sitting out for 30 to 60 minutes and can safely remain out for several hours during a gathering.

FOCUS ON CONNECTION

From bagels in my family's bakery to cheeses on a holiday board, I've learned that the best memories are made together over good food. There's something magical about gathering around cheese, and it's why I still love sharing it. Download my "Charcu-TREE" Guide free for City Lifestyle readers with code CITY by scanning the QR code below. Inside you'll find a complete shopping list, step-by-step styling roadmap, cheese descriptions, cutting techniques, serving quantities, and my favorite hosting tips to help you confidently create your own festive centerpiece. Amanda Cocheo is a Morris Plains resident, award-winning specialty cheese expert with nearly 20 years of industry experience, and founder of Cartisan Mobile Charcuterie Bar. By day, she leads sales for a specialty cheese company. Beyond her full-time career, she shares her passion for cheese, entertaining, and community through Cartisan and her social platform, Cheese Cred. Follow her on Instagram @cheese.cred and visit CartisanNJ.com.

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The foods that bring our family together

OUR FAVORITE FALL TRADITION ARTICLE AND PHOTOGRAPHY BY FELISHA LYNCH

The second the weather starts to cool down, something changes in our house. The windows are open, football is on, the kids start asking when we’re making chili again, and suddenly everyone seems to spend a little more time in the kitchen. Some of our favorite fall Sundays start with apple or pumpkin picking. We come home with way too many apples, a dozen apple cider donuts that somehow disappear before dinner, and just enough ingredients to bake an apple pie together. Then we spend the rest of the day at home, cozy in our sweatpants, watching football. The funny thing is, I don’t even think football is our favorite part. Sure, we’re cheering on the Giants (GO GIANTS!!!), but half the time the kids are outside throwing a football with Kieran, helping me stir the chili, or seeing who can sneak the most shredded cheese before dinner.

SOME OF OUR FALL FAVORITES ARE SIMPLE:

• A big pot of chili with all the fun toppings that somehow tastes even better the next day

LOCA L LIM E LIGH T | L I FE + CU LT U RE

• Buffalo wings on football Sundays • Chips and every dip we can fit on the counter • Fresh pumpkin bread that never seems to last more than a day— or hour! • S’mores around the fire pit while the kids try to convince us it’s “not bedtime yet” Sometimes I wonder if, years from now, my kids will make a pot of chili for their own families and suddenly think of home. And if we’re really lucky, maybe they’ll even invite us over for chili one day. That’s my favorite thing about food. It’s rarely just about the food. It’s comfort, tradition, and the memories we build around the table without even realizing it. And I hope those are the recipes my kids carry with them long after they’ve left our house. What are your favorite fall meals to share with family and friends? I’d love to hear what your family looks forward to every fall. Come say hi on Instagram @felishalynchxo! <3

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ARTICLE BY TIFFANY SLOWINSKI | PHOTOGRAPHY BY GRAVITUDE BRAND LAB, MAGNOLIA HOME REMODELING

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

Built to Gather Every good party eventually finds its way to the kitchen island. Someone opens a bottle of wine. Someone else offers to help but mostly stands nearby and talks. Plates fill the counter as guests drift in from the dining room. It usually starts with the food. Something is simmering on the stove, ingredients are being prepared and someone is sneaking a taste before dinner is served. Yet cooking is only part of what draws people into the room. Today’s kitchen does more than support meal preparation. It is where families eat breakfast, children finish homework and guests linger long after dinner.

H OM E U P DAT E | HO M E + D E SIGN

Lighting can be as important as layout. Fiore encourages homeowners to consider natural and overhead light and whether changing windows or doors could make the room brighter and more functional. “If you can replace windows and doors and bring more light into the room, I think that’s a great thing to consider,” Fiore says. Those choices will look different in every home, but each should support how the room will be used for years to come. Fiore and Fontana believe a major investment should not be driven by whatever happens to be trending that year. “If you do the right kitchen, it’s one time,” Fontana says. “You get it done, and that’s it.” A well-planned kitchen can serve a family for 30 to 40 years. That means choosing materials that handle daily life and still feel right after trends pass. CONTINUED >

Owners, Vic Fiore and Chris Fontana

After designing and building thousands of kitchens, Vic Fiore and Chris Fontana of Magnolia Home Remodeling have seen how the room’s role has changed. “Years ago, it was more utilitarian,” Fontana says. “Now it’s the nucleus of the house. Entertaining, business, homework. Lifestyle revolves around the kitchen.” One feature continues to anchor that lifestyle: a large island. Fiore says, “Most of the gatherings we have, holidays and events, we all end up around the island.” When designed well, it provides room to prepare food, serve a crowd and spend time together without everyone getting in the cook’s way. That same attention to how people live shapes every decision that follows. Magnolia’s team asks how often homeowners cook, how many people live in the house, how they entertain and which appliances they need. Children and pets matter, too. A family with dogs may need durable flooring. Someone drawn to marble should know it can stain and show wear. A serious cook may need a larger range or more prep space, while someone else may prioritize seating and storage. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E AST E R N M O R R I S

“THE FINISHED KITCHEN SHOULD REFLECT HOW A FAMILY ACTUALLY LIVES, FROM HOW MUCH THEY COOK TO HOW THEY ENTERTAIN, GATHER AND USE THE SPACE EVERY DAY.”

H OM E U P DAT E | HO M E + D E SIGN

That is why Magnolia encourages homeowners to slow down during the planning process. Clients often arrive with inspiration photos, social media posts and AI-generated images. Fiore and Fontana help translate those ideas into something beautiful, functional and realistic. They guide clients through cabinetry, appliances, flooring, lighting and surfaces while offering honest feedback when a popular look may not age well. Some companies will say yes to every request. Magnolia would rather explain the trade-offs and help clients avoid regret. That long-term thinking also applies to the parts of the kitchen no one sees. Magnolia prefers to strip the room down so its team can inspect and address plumbing, electrical systems, insulation, framing and subflooring before rebuilding. The work may not be glamorous, but it helps prevent homeowners from reopening walls later to repair an aging pipe, add electrical capacity or correct an underlying problem. “Everyone just wants to have the kitchen done and look great,” Fiore says. “All the rough stages are an important part of the project.” Budget is also part of every conversation. Magnolia works with clients to protect the priorities that matter most while identifying places to adjust. Sometimes that means choosing a comparable countertop, scaling back a decorative detail or postponing part of the wish list. At other times, the best advice is to wait until the project can be completed properly. Financing options are also available for qualified homeowners.

Once construction begins, that thoughtful planning becomes hands-on support. Each project is assigned a dedicated project manager who serves as the homeowner’s primary contact. Fiore and Fontana divide the active projects between them and personally visit their assigned job sites. Someone from Magnolia’s office calls every active client each Wednesday to ask how things are going, answer questions and catch concerns early. “We absolutely do not wing it,” Fontana says. That line may best capture the Magnolia difference. The finished kitchen may look effortless, but the process behind it is detailed, personal and highly organized. A beautiful kitchen gets attention. A thoughtfully planned kitchen becomes part of the way a family lives, cooks and gathers for decades. Based in Union, Magnolia Home Remodeling Group specializes in kitchens, baths, basements, roofing, siding and additions. Call 855-624-6655 or visit magnoliahomeremodeling.com for a free estimate and financing options. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/E AST E R N M O R R I S

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N E A S T E R N M O R R I S . NEIGHBORHOOD

BDRMS

B AT H S

%SOLD/ORIG

DOM

SALE PRICE

19 Cliffside Way, Boonton Township

6.1

$2,000,000

101%

111 McKinley Ave, East Hanover

$1,200,000

96%

13 Oaklawn Dr, East Hanover

2.1

$1,277,000

111%

16 Trinity Pl, East Hanover

2.2

$1,350,000

102%

6 Breanne Ct, East Hanover

2.1

$1,375,000

100%

28 Fairview Dr, East Hanover

$1,450,000

109%

30 Bogert Rd, Montville

2.1

$1,205,000

127%

179 Konner Ave, Montville

3.1

$1,310,000

119%

15 Daro Ct, Montville

$1,420,000

110%

8 Van Duyne Ct, Montville

3.1

$1,425,000

106%

26 Woodshire Terrace,Montville

4.1

$1,530,000

113%

16 Schneider Ln,Montville

4.1

$1,610,000

107%

430 Morris Ave, Mountain Lakes

3.1

$1,375,000

98%

34 Wilcox Dr Mountain Lakes

2.1

$1,600,000

115%

74 Ball Rd, Mountain Lakes

4.1

$1,827,000

105%

21 Fernwood Pl, Mountain Lakes

3.1

$1,999,000

100%

Sample of recent sales based on information from the Garden State MLS. Properties were listed and sold by various MLS participating offices.

Helping clients maximize value and create a seamless real estate experience.

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Should you sell your home this Fall, Winter, or Spring? Fall is a wonderful time to sell a home! With fewer homes on the market, there’s less competition and serious, motivated buyers are still looking for a home like yours. Gorgeous fall colors make homes feel especially cozy and inviting. In Winter, buyers are highly motivated and may be moving for job changes or major life changes. Holiday décor creates special emotional appeal and makes a home feel warm and welcoming. Considering selling next Spring? You have extra time to ready your home for the spring market. We offer all our clients a free two-hour staging consultation to help you prepare your home to sell for top dollar. And with a little help from artificial intelligence, we can help buyers imagine your home with a green lawn and your yard in full bloom. Call, text, or email us to discuss your options and decide what’s best for you. All conversations are confidential.

Sueanne Sylvester 973-219-8845

Andrew Sylvester 949-205-5855

Coldwell Banker Realty | 91 Crane Road, Mountain Lakes, NJ 07046 Direct: 973-263-0400

Ranked Top 1% of Agents In the World

Bruschetta TARTALETTES RECIPE BY AJ CONCHA PHOTOGRAPHY BY AJ CONCHA

INGREDIENTS: • • • • •

2 Heirloom Tomatoes 1 Red Onion 3 Cloves of Garlic Salt and Pepper 1 1/2 Cups Extra Virgin Olive Oil • Micro Basil

• • • • • • •

1 Cup Balsamic Vinegar Parmesan Cheese 12 Tartalette Tins 2 Burrata Balls 1/4 cup Cream 1.5g Agar Agar Squeeze Bottles

DIRECTIONS: Bruschetta: To make bruschetta, finely chop the tomatoes, red onion, and garlic, then mix in a bowl with oil, salt, and pepper. Autumn is certainly the kickoff to gathering season. As cocktail parties, holiday soirees, and potlucks pepper our schedules, we’re often burdened with the question— What do I make? Chef AJ Concha (a Lincoln Park, New Jersey, native) travels the world creating Michelin-starred meals for celebrities and the upper crust. Using farm-to-table principles, he cooks for professional athletes and recently started working with Chef Ben from the Bravo TV series Below Deck as his sous chef. With dishes that taste as beautiful as they look, Chef AJ specializes in curating private dinners, food styling, pasta/sushi-making classes, and even weekly meal prep. Need to feed a larger crowd? He does that, too. Who better to recommend an appetizer that will wow guests, yet be easy enough to create at home? This showstopping appetizer delivers plenty of flavor, without being the same old thing guests have seen one hundred times. Don’t you just love the unexpected? So does Chef AJ. Consider this bite your new secret weapon. Whether you’re entertaining at home or bringing a tray to a fête, these will definitely disappear faster than you made them. The only thing left over will be recipe requests.

T h e p e r fe c t h o r s d’o e u v r e o r a p p e t i z e r to kick gathering season up a notch

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

Burrata Cream: In a blender, mix burrata balls and cream till smooth. Transfer into a squeeze bottle. Parmesan Tartalette: Lay parmesan spread out on a baking sheet. Bake at 350 for 3-5 minutes. Once cooled, use a circular cookie cutter to punch out circular shapes. Spray tartelette tins with oil and place the circular parmesan cut-outs in each tin. Bake for 30-40 minutes, then remove the tartelettes from the shells. Balsamic Pearls: Fill a glass with extra-virgin oil and freeze for 40-60 minutes. In a pot, heat Balsamic with agar agar until boiling. Place the balsamic in a squeeze bottle and drop it into the cold oil. When the Balsamic hits the oil, the spherification will happen. Drain pearls out of the oil. To assemble, place bruschetta into a tartalette. Pipe burrata cream on top of bruschetta. Top with balsamic pearls and micro basil for garnish; enjoy! https://www.chefajconcha.com/

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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 1 6T H

Pink Witches Night Out 2026 Downtown Denville | 5:30 PM - 10:00 PM Every October, thousands gather in Downtown Denville for one unforgettable night of community, shopping, dining, entertainment, and giving back. What started as a small fundraiser has grown into one of New Jersey's most anticipated annual events, raising more than $285,000 for local families facing cancer. https://kathyofoundation.com/ O C TOBE R 1 8T H

Halloween Half Marathon and Relay Ginty Field - 49 Woodland Ave, Morristown | 9:00 AM Be among the first 1,000 registrants and score an exclusive long-sleeved shirt. Finisher medals are waiting for every Half Marathon finisher at the finish line! Free runner photos - capture your moment of triumph, on us. 700 USATF Wildcard points up for grabs. Run for a cause - every registration benefits Morristown High School's Interact program! https://www.superheroracing.com/halloween O C TOBE R 2 4 T H

Jennifer Quinn Duo Nostrana Restaurante | 7:00 PM - 10:00 PM Bringing a vibe to your music experience you've never felt before with tight harmonies, incredible musicianship, and professionalism. Nostrana is your neighborhood Italian restaurant and bar, serving homemade pasta and seasonal fare. https://www.nostranaristorante.com/ O C TOBE R 2 4 T H

Morristown Pumpkin Illumination Vail Mansion, Morristown | 5:30 PM Each autumn, the Morris County community gathers at Vail Mansion Plaza for Pumpkin Illumination. Attendees are invited to come in costume and to bring a carved pumpkin to place around the reflecting pool. We provide electric tea lights to place inside each jack-olantern, creating a dazzling display that reflects off the water as the sun sets. For details visit: https://www.morrisarts.org/arts-in-community/pumpkin-illumination/ O C TOBE R 3 0 T H

Downtown Morris Plains' Pumpkin Illumination Morris Plains Merchant Block (771 Speedwell Ave, Morris Plains) | 6:00 PM - 8:00 PM (rain or shine) Downtown Morris Plains’ 4th Annual Pumpkin Illumination invites visitors to bring a carved pumpkin for a glowing display, vote for their favorite business pumpkin, browse local vendors, and enjoy live music, food, and beverages at the Jack O’ Tavern. This community tradition celebrates local businesses and kicks off Halloween weekend! Visit downtownmorrisplains.org or follow @downtownmorrisplains. O C TOBE R 3 0 T H

Chiller Theatre Dolce Hotel and Resort, 199 Smith Road, Parsippany Friday - 6 p.m. - 11 p.m., Saturday - 10 a.m. - 7 p.m., Sunday - 11 a.m. - 4 p.m. Toy, Model, and Film Expo! Learn more and buy tickets at: http://www.chillertheatre.com/

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EVE N TS

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

ARTICLE BY CATFIGHT COFFEE | PHOTOGRAPHY BY DONNA FISK

APPLE BUTTER BOMB THE PERFECT FALL FLAVORS OVER ICE

Are you craving the flavors of fall but still in your iced coffee era? This delicious concoction from Catfight Coffee on Main Street in Boonton is exactly what’s in order. It only takes a few ingredients but will have you envisioning jack-o’-lanterns and trickor-treaters in no time.

DIRECTIONS: • 2 pumps of apple cinnamon or apple caramel syrup • Espresso

• Pour over ice • Add oat milk • Garnish with cinnamon

*Don’t use cow’s milk because it will curdle. The acidity in the apple syrup will cause this reaction!

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

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