Issuu

FOOD & DRINK ISSUE LO C A L S E RV I C E S

H AN DS SU PPLYI NG TH E FARM ERS M ARKET F O O D + B E V E R AG E

BELGIAN FL AVO RS AT 1 834 L AFAYET TE TAV ERN LI F E + C U LTU R E

APPLE SEEDS TE ACH I NG FARM IS A TA STE O F TH E OZ ARKS

O C TO B E R 2 02 6

David Adams M O R E T H AN A P I E C E O F JE W E L RY, T H I S I S A P I E C E O F FAY E T T E V I L L E H I S T O RY. AN O R I G I N AL DAV I D ADAM S D E S I G N , F O R M E R LY O W N E D BY A W E L L -K N O W N L O C AL P O L I T I C AL F I G UR E , I T WA S F E AT UR E D I N T H E 2 0 0 0 FAY E T T E V I L L E F I N E AR T S F E ST I VAL A S PAR T O F T H E C O L L E C T I O N AWAR D E D F I R ST P L A C E I N T H E T H R E E -D I M E N S I O N AL AR T C AT E G O RY. A R AR E WO R K T H AT C AP T UR E S B O T H AR T I ST I C E XC E L L E N C E AN D L O C AL H E R I TA G E .

1 8 K& 2 2 K Y E L L O W G O L D AN D PAL L AD I UM , 4 R O UN D B E Z E L S E T D I AM O N D S , OVAL M O O N S T O N E AN D P UR P L E S O DAL I T E

ON E -OF-A-K I N D

- TIMELESS

- L O C AL LY D E S I G N E D

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LIFESTYLE LETTER

The Case for Fall in Fayetteville If you were to ask me what my favorite season is, I would automatically say summer. But then I think about fall, and fall truly is so special in our town. Football, holidays, farmers markets, no more hundred-degree weather (hopefully!) and a little more time to slow down as we head into the winter months. We are pretty lucky to experience all four seasons here in Arkansas, and each one brings something special to Fayetteville. So I pose the question: What is your favorite part about fall in Fayetteville? This month, we’re celebrating the flavors, traditions and people that make this season so special. We visit 1834 Tavern Lafayette to discover what makes this new dining destination one to watch, head to Apple Seeds Teaching Farm to see how they’re inspiring the next generation, and step inside a beautiful Kindred Homes kitchen to explore the heart of the home. We also sit down with RX Catering’s Jay and Glenn to hear how a friendship turned into a growing Northwest Arkansas business, join Adam at Hot Vine Wine Shop for approachable seasonal wine tips, and follow Payton Magee to the Fayetteville Farmers Market to meet the local farmers behind the ingredients that make their way onto our tables. Fall gives us so many reasons to gather, whether that’s cheering from the stands, wandering the farmers market, trying a new restaurant or simply sitting around the table with the people we love. I hope this issue inspires you to slow down, savor the season and enjoy a little bit of what makes fall in Fayetteville so special. Here’s to crisp mornings, full tables and all the little things that make this season one to look forward to, S Y D N E Y S U L L I VA N , P U B L I S H E R @ F AY E T T E V I L L E C I T Y L I F E S T Y L E

October 2026 PUBLISHER

Sydney Sullivan | sydney.sullivan@citylifestyle.com CO-PUBLISHER

Gavin Magee | gavin.magee@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Hailey Smith | hailey.smith@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Kate Gryder | kategryder@outlook.com CONTRIBUTING WRITERS

Meredith Pinkston, Will Newton, Payton Magee, Sydney Sullivan C O N T R I B U T I N G P H OTO G R AP H E R S

Meredith Mashburn, Emma Nelson

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Matthew Endersbe LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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

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

52 Featured

24 38 52

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

1834 Lafayette Tavern

Belgian-inspired flavors and community come together at Lafayette’s 1834 Tavern

The Heart of Home

The Heart of the Home: How Kindred Homes Designs Kitchens Around the People Who Live in Them

Lifestyle Letter

City Scene

Business Monthly

Must See FOOD + BEVERAGE

Local Limelight LOCAL SERVICES

Home Update HOME + DESIGN

Happy Hour FOOD + BEVERAGE

Education Corner LIFE + CULTURE

Culinary Creations EVENT PLANNING + SERVICES

Our Town LIFE + CULTURE

The Farm Sets the Table A Taste of the Ozarks

On the Cover Behind every Saturday at the Fayetteville Farmers Market are the hands that grow, harvest and create. Meet the farmers who feed Fayetteville and the stories they bring to the square. Photography: Meredith Mashburn

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Breast cancer affects millions—but routine screenings can save lives. This October, take a moment to protect your health. Schedule your mammogram. Encourage someone you love to do the same. Scan here for self breast exam instructions

3215 N Northhills Blvd. Suite 3 Fayetteville, AR 72703

901 SE Plaza Suite 3 Bentonville, AR 72712

479-521-4433

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Welcome Dr. Patricia Amorado

After completing her OB/GYN residency at the University of Arkansas and practicing in Ohio, Dr. Amorado is thrilled to be back in NWA. She’s passionate about caring for women through every stage of life from adolescent gyn care and education to prenatal care, gynecological surgeries, and menopausal health. We couldn’t be more excited to have such a compassionate doctor on the Parkhill Clinic team!

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Inspired by coastal canneries. A place with timeless architecture, vibrant character, and neighbors who know one another.

Developed by Martin Development Group. Built by Martin Building Group. Completed fall 2026. Managed by Dwell.

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Trunk-or-Treat with Lexicon Speech, Language & Reading Lexicon Speech, Language & Reading is turning their annual Trunk-or-Treat into an extra special celebration this year as they celebrate 10 amazing years! Join the team on Thursday, October 15th, for a fun-filled evening of costumes, candy, and community. Whether your child is a current patient or you’re just curious to learn more, everyone is welcome! Come meet the team, celebrate with your kiddos, and see what Lexicon is all about. Photography by Kate Gryder

Uptown Eyes is Hiring! Uptown Eyes is an established Fayetteville eye clinic and eyewear gallery specializing in luxury, independent, and thoughtfully curated eyewear. Our collaborative team is passionate about creating an exceptional, personalized experience for every patient. We’re seeking an experienced optical professional who enjoys helping clients discover eyewear that fits their vision, style, and personality while working in a fun, supportive, and engaging environment. Please send your resume and cover letter to info@ uptowneyesnwa.com Photography by Dana Jennings

Space Available at Active Life Acupuncture We have a room for rent! If you're an independent professional looking for a space in which to work, Active Life Acupuncture has a space available. Carry out your practice in a healthy and relaxed setting alongside Dr. Hayden and other dedicated medical professionals, including physical therapists and massage therapists. We'd love for you to join our friendly workspace! Contact Active Life Acupuncture for more information: 479-358-7690 or info@ activelifefayetteville.com Photography by Emma Nelson

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Plum Street Boutique is Open! Plum Street Boutique is officially open in Fayetteville at 2518 N. College Ave., Suite 124! Stop by to shop a curated collection of elevated, effortless styles perfect for everyday wear and special occasions. Discover your new favorites and welcome Plum Street to the community! Photography by Plum Street Boutique

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About us

Kids Love Us And Parents Trust Us

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100 E Joyce Blvd, Fayetteville, AR 72703 (479) 527-9200

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1834 LAFAYETTE tavern

BELGIAN-INSPIRED FLAVORS AND COMMUNITY COME TOGETHER AT LAFAYETTE’S 1834 TAVERN ARTICLE BY MEREDITH PINKSTON | PHOTOGRAPHY BY MEREDITH MASHBURN

M UST SE E | FO O D + BEVERAGE

Stephanie Ouyoumjian, Owner

Tavern: Defined as a simple place for one to buy a drink and have a meal. But, 1834 Tavern Lafayette has always been more than a place to grab a drink. This tavern has become a local gem for Northwest Arkansas residents with its unique ambiance representative of 1834 style, delicious plates inspired by Belgian cuisine, and the community it fosters as you step through the front door. The owner, Stephanie Ouyoumjian, explained the concept for 1834 began with the property itself. The building was deeded in 1834, which ultimately inspired both the restaurant’s name and its atmosphere. Because Fayetteville was named for the Marquis de Lafayette, Stephanie and her family began thinking about what it would have been like to dine in Europe during the same era. “You don’t want to dine in Arkansas in 1834. So you turn to where dining was amazing in the 1800s, which is Europe, especially Belgium.” Belgium became the centerpiece because of its mix of culinary influences and its relaxed approach to food and beer. “In Belgium, you have French, German, Italian, Spanish, all in one country with no rules,” she explained. This Belgian cuisine allows for an abundance of creativity with the dishes that the chef, David Fisher, crafts in the kitchen. Chef David Fisher draws from Belgian traditions while adding his own experience with French cuisine and gastropub-style cooking. Fisher found an opportunity to combine his experience with his love for Belgian cuisine. The result is a menu that focuses on perfectly balanced flavors, building dishes around acidity, heat and salt, and creating combinations that are completely satisfying for the customer. “We’re not reinventing the wheel here. We’re just making it as perfect as possible,” Fisher said.

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This philosophy is especially evident in the restaurant's newest addition, brunch! Served from 10 a.m. to 2 p.m., Fisher explained that the brunch menu is designed to balance sweet and savory flavors while highlighting Belgian culinary traditions. One brunch favorite is Adrian’s Fig, made with whipped mascarpone, fig, and wildflower honey atop a Liège waffle. The restaurant serves both Belgian and Liège waffles. While Belgian waffles are lighter and served with powdered sugar and maple syrup, Liège waffles are made with pearl sugar, which caramelizes as the waffle cooks. Another brunch dish puts a Belgian spin on a classic pork schnitzel. A personal favorite of Stephanie’s, Fisher uses Berkshire pork from Harrison, pounds it thin, fries it and serves it over a waffle with house cider-braised cabbage. The Strawberry Harvest combines a Liège waffle with cream cheese frosting, poached strawberries, whipped cream and candied walnut dust. Fisher finishes it with a strawberry lambic syrup made from beer. “It’s a sweet-tart, sweet-sour sauce,” Fisher said. “With the sweetness of the waffle, it really gives it a mouthwatering profile because you’re getting acidity, sweet, savory, salty.”

The menu also features Fisher’s take on a Croque Madame, made with prosciutto and house Mornay sauce. “The prosciutto with the Mornay melts on top of it just like butter. The saltiness of the ham and the butteriness is just a really solid dish.” The Belgian influence doesn’t stop at the food. It is clearly seen throughout the restaurant, woven into each dish, to each table, and the colors of the walls. The tavern’s deep oxblood red and deep green color palette was carefully chosen to reflect Belgian tavern traditions. Stephanie explained that oxblood red was historically used to signify a tavern, while the deep green was chosen for its natural, sophisticated appearance. Even the trim of the wall was designed with the history in mind. Rather than simply recreating an old European tavern, Stephanie wanted 1834 to feel like a place that could have existed in another era while still belonging right on MLK. Fisher explains his goal for 1834 Tavern is for guests to experience food that feels authentic without being intimidating, explaining the openness of Belgian food mixing French, German, Spanish and Italian into a melting pot. Stephanie hopes the same philosophy, an openness to everyone, is extended to everyone who walks through the door.

“We are building a community around 1834. We just happen to sell good food.” — Stephanie Ouyoumjian, owner

M UST SE E | FO O D + BEVERAGE

“If you didn’t come with a friend, you’re going to leave with one,” she laughed. “It’s like the taverns in Europe where after work, everyone comes, they raise a pint, eat some fried fish, they chit-chat and have a great time,” she said. That sense of community is ultimately what the Tavern is about. Stephanie and her husband did not open 1834 Tavern with the expectation of simply building another restaurant.

“We did it to pour into people and have them pour into us,” Stephanie said. “We are building a community around 1834. We just happen to sell good food.” The heart of 1834 Tavern Lafayette is not just the amazing food, but is found in the people gathered at the tables, the staff serving them, and the community forming around it.

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people You Know. service You Trust. banking that Works. We believe strong communities start with real connections. That’s why we offer personal service, local support and smart banking solutions to help you–and your neighborhood–thrive. Because when our neighbors succeed, our entire community moves forward–together.

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Meet Our Doctors

Megan Baureis, O.D.

Holly Andersen, O.D.

Story Viviano, O.D.

University of Arkansas graduate and valedictorian of the Southern College of Optometry, Dr. Baureis is dedicated to proactive eye health and empowering patients to understand their vision and overall ocular health. Outside of Uptown Eyes, she enjoys live music and traveling, boating, and camping with her family.

Dr. Andersen loves helping patients see their best and feel their best. You’ll likely hear laughter coming from her exam rooms. Afterall, ‘laughter is the best medicine’! If she’s not in the exam room you’ll probably find her spending time with family & friends and doting on all her fur babies at home.

Also a University of Arkansas alumna, Dr. Viviano is committed to patient education and creating a comfortable, personalized experience for every patient. Away from the clinic, she loves spending time outdoors—especially hunting and enjoying Lake Ouachita with her family.

Optometric Physician

3766 N Investment Dr #120, Fayetteville, AR 72703 | 479.966.4232 (call/text) | uptowneyesnwa.com

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ARKANSAS

2026 Walk

Sun, Oct. 25th | 1 - 3:30 PM Razorback Gardens www.bit.ly/t1dwalkar

Join us as we walk for a world without Type 1 Diabetes For More Info Contact: Michelle Summers, AR Chapter Director msummers@bt1d.org | 479-650-1628

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The Hands that Feed Fayetteville

The stories behind the food we bring home ARTICLE BY PAYTON MAGEE | PHOTOGRAPHY BY MEREDITH MASHBURN

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Morgan Boehm with Middle Fork Farm

Whether you’re simply strolling through or arriving with a basket to fill, a morning spent at the farmers market has become a Saturday ritual for Fayettevillians. We grab our veggies, pause as musicians play around the square, and settle on a bench as dogs pass by. We wait all year for summer peaches then crisp greens come fall. We take home bouquets for loved ones or sourdough to slice at breakfast. We know how to enjoy the farmers market. What we don’t always know is what happened before we got there. Most food we buy doesn’t ask us to think very hard about where it came from. An onion appears in a grocery bin. Honey sits on a shelf. Cheese waits behind glass. We’ve become separated from the beginning of the story. The farmers market closes that distance. Here, the person handing you tomatoes worried about them through 100-degree heat. The person selling honey was awake until midnight moving bees. The person behind the glass cooler can tell you about the years a cheese wheel spent aging. The market is a collection of people who have built lives around growing things, sometimes deliberately and sometimes by accident. Their stories differ, but they keep showing up to the market. For more than 50 years, Fayetteville has shown up for them, too. Mark Cain arrived at the market the morning after a hailstorm. He spent the evening cutting downed trees so they could leave the next morning. He still didn’t know what remained in the garden.

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And yet, there he was at the market. In 42 years of Saturday mornings, Cain has missed very few. That consistency has given the co-owner of Dripping Springs Garden a front-row seat to the market’s evolution. The market has grown, but the essence hasn’t changed. “It’s a grower’s-only market,” Cain said. “We can only sell what we grow.” That structure dates to the market’s beginning. Founder Marcella Thompson helped establish the market around that idea. Its structure placed governance in the hands of active vendors, creating a self-directed and managed organization of small farmers and craftsmen (the Rural Mountain Producers Exchange). Cain knows how unpredictable farming can be. When he began in the 1980s, making a living growing organic produce was uncertain. Dripping Springs adapted by growing more of what sold. Increasingly, that meant flowers. Today, Cain still stands at the market pulling stems into bouquets. Despite the previous evening’s weather, his response is simple: keep moving.

Sabrina Snell with Dripping Springs Garden Mark Cain with Dripping Springs Garden

“The farmers market is the heart and soul of Fayetteville. It has a pulse.” — Mark Cain with Dripping Springs Garden

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White River Creamery

There is one thing he can predict. “Every spring, crowds come back to the Square,” Cain said, “as reliable as daffodils.” That predictability makes it easy to forget every farmer had a first Saturday. Morgan Boehm’s first farm was his backyard. At 23, he rented a house with a quarter-acre backyard and no farming experience. He had never even been on a farm. A flyer at Ozark Natural Foods led Boehm to Foundation Farm, where he learned techniques to recreate at home. He wasn’t planning to start a business. Then a Friday market opened across the street. Boehm loaded a wagon with vegetables,

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Xeng Lor with Sister’s Sprouts

Caleb with C’s Bees

walked over, and sold them. The proceeds bought pizza and beer at Mojo’s. “One thing led to another,” and in 2017, Boehm found the property that became Middle Fork Farm. Today, it has nearly 110 growing beds and six greenhouses. Farming at that scale hasn’t made nature more cooperative. Boehm has learned to protect what he can, accept what he can’t, and look beyond a difficult week. After 20 years in Fayetteville and restaurant jobs before farming full time, Boehm sees familiar faces return week after week. Customers know he’ll be there. That consistency has built trust and a relationship that keeps him farming. Boehm had to learn how to grow. For Xeng Lor, it was something she had always known: “It’s in the blood.” Lor grew up in Laos, where farming was part of family life. After coming to the United States and eventually Northwest Arkansas, she decided to farm for herself. About 20 years ago, that path brought her to the Fayetteville Farmers Market. The farm’s name is rooted in family. Lor grew up with six sisters and later had six daughters.

LOCA L LIM E LIGH T | LO CAL SE RVICE S

When it came time to name it, one daughter landed on Sister's Sprouts. Lor grows a little of everything, but flowers are her favorite. Perhaps that’s because flowers leave room for something else Lor values: making things her own. Farmers may grow the same things, she explained, but with flowers, everyone brings a different idea. For some, farming is inherited. For others, the path appears by accident. Caleb Hutcherson intended to play baseball. Life intervened. He returned home to his grandparents’ three-acre property in Prairie Grove. There was gardening. Then there were bees. Hutcherson taught himself to catch swarms and relocate honeybees, some nights working until sunrise. He harvested honey from his first hive and sold out at the farmers market that weekend. One hive became 50. Then came the 2021 freeze, and Hutcherson considered quitting. But when spring arrived, his phone started ringing. Word spread that he was “the bee man.” So he rebuilt. Customers of C’s Bees ask about honey, and beginning beekeepers come for advice. “I want people to know where their food comes from, where it’s being produced,” Hutcherson said. Saturday is his day off, but he doesn’t consider the market work. Honey may bring someone to his table. By the time they leave, they know the work behind the jar.

A few tables away, another product carries a story of its own. Tessa and Scott McCormick went from teaching science and math in California to a life filled with yurts, goats, and wheels of cheese aging in the Ozarks. After a medical disability and house fire, the McCormicks started White River Creamery in what the family calls its “silver lining.” They began something that couldn’t be hurried: building a creamery and becoming USDA certified. Then came the goats. Fourteen eventually became 200. The herd is smaller now, but the cheesemaking continues. The process begins before the milk reaches the vat. The McCormicks place as much importance on caring for the animals and safely handling the milk as the cheesemaking itself. The Fayetteville Farmers Market has been one of their greatest sources of support. The McCormicks have watched children arrive with their parents, grow up and eventually return with children of their own. “The farmer’s market is more than just a place to buy food,” Tessa wrote. “It is a place to belong.” Perhaps that is what makes this market endure. These are the people who quite literally bring food to our tables. They grow through hailstorms and heat and plant another crop knowing there are no guarantees. Saturday morning comes, and they carry the week's work to the square. We arrive with our baskets and leave with something grocery store shelves rarely give us: the beginning of the story. The hands that feed Fayetteville are right there on the other side of the table.

Sister’s Sprouts

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Thoughtful Guidance. Exceptional Results. Christine Cook

Executive Broker, Senior RE Specialist, CRS Christinecooksells@gmail.com www.collierandassociates.com www.christinecooksells.com 479.530.5070

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

THE HEART OF THE HOME: HOW KINDRED HOMES DESIGNS KITCHENS AROUND THE PEOPLE WHO LIVE IN THEM

ARTICLE BY MEREDITH PINKSTON | PHOTOGRAPHY BY EMMA NELSON

THE HEART

Shelby Reynolds

OF HOME

The kitchen is more than a place to prepare a meal. It is the heartbeat of the home, the room where everyone seems to enter first, children sneak snacks before dinner, friends gather around the island and families make memories long after the meal is finished. For Kindred Homes, creating the perfect kitchen means designing a space that does more than look beautiful. It should work beautifully for the people who live there. CONTINUED >

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Kindred Homes is a Northwest Arkansas design + build company that brings design consultation, construction and project management together under one roof. Co-founded and owned by wifeand-husband duo Shelby and Adam Reynolds, the company is led by Shelby, who oversees the firm’s vision, and Adam, who directs construction as general contractor. Grounded in the belief that family is at the center of everything they do, the firm designs and builds homes where life’s most meaningful moments happen. That process begins by getting to know the client. “We begin by asking thoughtful questions about how our clients live, what matters most to them and how they envision using their home,” Reynolds said. “Through conversations about their routines, priorities, style and long-term needs, we’re able to create spaces that feel personal and function well for everyday life.” That philosophy becomes especially important in the kitchen, where beauty and practicality must coexist. The color of a backsplash or countertop certainly matters, but so does the way the room functions on a busy weekday morning, during family dinner or when the house is full of guests.

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“STRONG HOMES ARE BUILT ON THE SAME THINGS AS STRONG FA MIL IE S: T RU S T, COMMUNICATION A ND CONNEC T ION,” REYNOLDS SAID.

Before finishes are selected, the Kindred Homes team works through the layout and everyday workflow of the space. Where should the sink be positioned? Where will the coffee maker live? How much room is needed around the island? Where should outlets be placed? What needs to be within reach, and what can be tucked away? These seemingly small decisions often have the greatest impact on how effortlessly a kitchen functions. Kindred kitchens favor details that make a room feel warm, comfortable and intuitive to use. A sink beneath a window can turn an everyday task into a moment to enjoy the view. An island free of appliances creates a generous surface for gathering, serving and working. Deep lower drawers can make dishes, cookware and everyday necessities easier for the entire family to access. Layout, workflow, storage, appliance placement and lighting are considered first. The finishes are then layered in to create a cohesive space that feels as intentional as it is beautiful. One example is the kitchen of Natalie Ezell, who has been with Kindred Homes for four years. Because Ezell frequently hosts, the design needed to accommodate everyday family life while also making larger gatherings feel comfortable. The team carefully measured the room from wall to wall, as well as the distance between the island and dining table, to determine how many people could comfortably move through and gather in the space. The room includes thoughtful places for children, comfortable areas for guests to gather and a dedicated coffee station designed to make the morning ritual feel effortless and inviting. Throughout the process, each decision came back to one question: How will this space actually be used? That same thoughtfulness extends to Kindred Homes’ approach to style. While the team appreciates the bold colors, textures and materials found throughout different eras of design, there is no single aesthetic that defines a Kindred kitchen. CONTINUED >

Natalie Ezell

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One home may call for timeless cabinetry, warm wood tones and crisp countertops. Another may come alive through green or yellow cabinetry, terrazzo, patterned materials and layers of texture. For Reynolds, the goal is not to impose a signature look. It is to uncover the personality of the homeowner and create a space that feels uniquely theirs. “I’m especially drawn to the spirit of design eras when people embraced expressive materials, layered textures and unexpected color,” Reynolds said. “There’s something timeless about that sense of confidence and individuality.” Whether a client gravitates toward something classic and understated or bold and nostalgic, the Kindred team is willing to explore it. Rather than simply following the latest trend, the goal is to create a home that will continue to feel personal and meaningful long after the project is complete. Just as important as the finished design is the relationship built along the way.

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

Natalie Ezell

Renovating or building a home requires hundreds of decisions, many involving details homeowners may never have considered before. Kindred Homes sees its role as helping clients navigate those decisions with clarity, communication and confidence. “There is a great deal of pressure and decision fatigue that comes with making so many selections,” Reynolds said. “These are details most people don’t think about

“THROUGH CONVERSATIONS ABOUT THEIR ROUTINES, PRIORITIES, STYLE AND LONGTERM NEEDS, WE’RE ABLE TO CREATE SPACES THAT FEEL PERSONAL AND F UNC T ION W EL L F OR E V ERY DAY L IF E.” every day, so having someone you trust, someone who can serve as a knowledgeable, professional guide throughout the process, creates a truly collaborative partnership.” That partnership is at the heart of the Kindred Homes approach: listening closely to how a family lives, communicating clearly throughout the process, collaborating with the homeowner, designer, contractor and trades, and giving the smallest details the same consideration as the largest ones.

Because ultimately, a beautiful home is about far more than beautiful materials. It is about creating a place where life can unfold comfortably and naturally, a home that feels unmistakably like the people who live there. And perhaps nowhere is that more evident than in the kitchen. Through thoughtful collaboration, transparency and uncompromising quality, Kindred Homes creates spaces made to be lived in, loved and passed down for generations.

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Adam Bernbach, Owner

ARTICLE BY WILL NEWTON | PHOTOGRAPHY BY MEREDITH MASHBURN

UNDERSTANDING WINE WITH HOTVINE ADAM BERNBACH OF HOTVINE WINE SHARES INSIGHTS INTO THE WORLD OF WINE.

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

Adam Bernbach is fluent in beverages. He’s been immersed in the high-end world of cocktails, coffee and wine for many years, experimenting with flavors and creating his own cocktails in Washington, D.C. “When I was young, I was really into restaurants and beverages in general. But, at that time, if you wanted to do anything with beverages in upscale restaurants, you had to be wine-first. While I was eventually able to move more into cocktails, wine has always been what I drank most, personally,” Bernbach said. In 2020, Bernbach relocated to Fayetteville with his wife, a native of Northwest Arkansas, and son and decided that his next venture would be opening a wine shop. In 2023, he opened the doors to Hotvine Wine, a quaint wine bottle shop tucked behind the Four of Wands on College Avenue. His motivation? He wanted to. “It’s just what I wanted as someone who lives here. Something that’s kinda goofy and fun because I’m as mystified by wine as anyone. I wanted this as a customer, so I just did it.” Bernbach had paid his dues in the elevated, often intimidating world of beverages. With Hotvine, he wanted to take an accessible, more idiosyncratic approach. In particular, he wanted to make the process of buying a wine bottle entertaining for the customer. This philosophy was sewed into the shop from the beginning, as evident in the name, “Hotvine.” When asked if the title was a wine term or a personal anecdote, Bernbach laughed: “It’s actually complete nonsense.” The name was unintentionally suggested by his wife when she misread a note Bernbach had left on their refrigerator. In the three years since Hotvine has served Fayetteville, its wacky philosophy has earned the shop

a cult following. Followers of the shop’s Instagram account witness firsthand the silly marketing approach his team cultivates, particularly its “Hotvine Help Desk,” where “customers” approach Bernbach with extremely specific, ridiculous scenarios, and he seamlessly provides the perfect wine pairing. When it comes to the brick-and-mortar side of the business, Bernbach makes sure that each customer who walks through the door receives a fun and informational shopping experience. “We try to have that approach in everything we do. Most obviously in the verbiage we use to talk about wine, but we think about it with every step of the shopping experience: How can we make this more fun? How can we make that more fun?” Additionally, Hotvine Wine’s lobby provides room for customers to try a selection of wines for a small price. “The idea is that we have six rotating bottles of wine available to try in 2-oz glasses. So, if you do the whole board, it’s like you’re having two normal-sized glasses of wine. We want people to feel they can chill here and chat and hang out.” Fayetteville City Lifestyle sat down with Bernbach to learn more about the craft of wine, the basics of the beverage category and to hear Bernbach’s wine recommendations for the fall season.

HOW WOULD YOU DESCRIBE THE LAYOUT OF HOTVINE’S BOTTLE ROOM?

The bottles on the shelves are lined up by mouthfeel, from light to full-bodied. Starting at the lightest sparkling wines through crispy whites into the heavier ones. Followed by rosés into the lighter reds. The second shelf goes through the medium and heavy reds into dessert wines, fortified wines, vermouths, and finally, amari. On the other wall, we have a selection of nonalcoholic wines and other amazing zero-proof beverages.

CONTINUED >

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Our wine selection varies in price, but we keep the wines curated on the center table to $25 a bottle or less. We’re really trying to diffuse the idea that great wine is always expensive.

WHY MIGHT SOMEONE WANT A HEAVIER WINE VERSUS A LIGHTER SELECTION?

It’s really just a thing of preference. Sometimes it’s a seasonal thing. In warmer (or hot!) weather, people tend to reach for lighter, more refreshing wines. In cooler weather, people often prefer fuller, richer wines.

WHERE WOULD YOU USHER PEOPLE WHO WERE INTERESTED IN LEARNING MORE ABOUT THE ART AND CRAFT BEHIND WINE?

A book I really love is Wine Simple by Aldo Sohm. The way the book talks about and approaches wine is pretty great. We utilize it here to think about how we talk about wine, and it’s a good reflection of our vibe because we built a lot of ourselves off of that vibe. On a more technical note, if you’re looking to get more into wine professionally, there’s a book called Beyond Flavour by Nick Jackson that we really like. A fantastic resource for wine is The World Atlas of Wine by Jancis Robinson. It’s an unparalleled reference book.

WHY DO CERTAIN WINES PAIR BETTER WITH CERTAIN FOODS?

A lot of things influence that. A big one is the taste of who’s drinking it. Acid and richness in the food and in the wine. Tannins, those things you feel grip the insides of your cheeks and gums after a sip of wine, are big with meats. It goes on and on. I mean, we could go into the influence of lunar phases if we wanted to. But I caution anyone, especially myself, from overthinking. Ultimately, wine is there to be enjoyed.

SOUNDS LIKE WINE CAN BE PRETTY SITUATIONAL. NOW THAT THE FALL SEASON IS IN FULL SWING, WHAT ARE SOME WINE RECOMMENDATIONS YOU WOULD RECOMMEND FOR THE TYPICAL SEASONAL ACTIVITIES?

A Thanksgiving feast Red Label: 2024 Lucy Gamay Noir of the Santa Lucia Highlands in Monterey County, California Body: Medium Taste: Hints of blackberry juice, strawberry, spice and mint Price: $34

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White Label: 2021 Crystallum The Agnes Chardonnay from Walker Bay, Cape South Coast, South Africa Body: Medium to full Taste: Oak, green apple, acidic Price: $41 An afternoon day at the park eating greens White Label: 2025 Von Winning Sauvignon Blanc II from Pfalz, Germany Body: Lighter to medium Taste: “Dramatically delicious,” green apple, grapefruit, jalapeno skin, acidic Price: $28 Halloween Red Label: 2020 Claudio Quarta “Anima” Negroamaro of Puglia, Italy Body: Fuller Taste: Bitter, dark grape, burnt Price: $21

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T h e Fa r m S e t s t h e Ta b l e APPLE SEEDS TEACHING FARM BRINGS A TASTE OF THE OZARKS

ARTICLE BY MEREDITH PINKSTON | PHOTOGRAPHY BY EMMA NELSON

Evening at the Farm

EDU CAT ION COR N E R | LIF E + CU LT U RE

On October 10, as the air begins to cool, the leaves turn from green to orange, and twinkle lights illuminate the farm for Evening at the Farm, the dinner has already begun. It began months earlier, in the soil. Chef Rafael Rios, Chef Case Dighero and Chef Tyler Rogers began preparing for the annual dinner not in a kitchen, but in the fields of Apple Seeds Farm. Walking through rows of peppers, carrots, tomatoes, winter squash and herbs, they tasted, examined and discussed the harvest, imagining how the farm’s October foods might come together on the plate. That seasonal connection is part of what makes Evening at the Farm unique. The dinner reflects what is growing at Apple Seeds at that particular moment. Rather than beginning with a predetermined menu, the chefs let the farm guide them. Knowing what is growing, what is ready and what is at its peak will ultimately shape the meal, creating a true farm-to-table experience. “It is a snapshot of October in the Ozarks,” Chef Case Dighero explains. Apple Seeds Farm hosts this dinner once a year and hosts many other events, but their main objective is educating and helping kids. At its core, Apple Seeds is a teaching farm dedicated to helping children develop a lifelong relationship with fresh food. Throughout the school year, students visit the farm to learn where their food comes from and what they can do with it once it reaches the kitchen. These lessons begin as early as kindergarten, pulling carrots out of the ground and tasting fresh vegetables. First graders learn basic skills like measuring and reading recipes. Second graders begin to learn knife safety, and third graders experiment with pickling and cooking kale chips. While fourth grade learns to roast root vegetables, fifth grade gets to cook on the skillet.

“We want them to have familiarity and love for fresh foods for the rest of your life,” Bryauna Young, the Apple Seeds Volunteer and Farm Coordinator. Through summer camps and school trips, Apple Seeds is able to reach thousands of kids across Northwest Arkansas, and with a new location in Central Arkansas. And these lessons don’t stop when the students leave the farm. Through Apple Seeds’ food donation program, children take fresh produce and recipes home with them, giving families an opportunity to recreate what they learned together. The impact can sometimes be seen years later. Children who first visited the farm as kindergartners have returned as teenagers to volunteer, still remembering the recipes they made when they were young. “When they come here and see how it’s grown and they harvest it and wash it themselves, then they have the willingness to try the foods they weren’t sure about before,” Bryauna says. The farm also creates a unique relationship between farmers and chefs. During a walk through the fields, the chefs are able to see ingredients at every stage of growth and consider possibilities that might not appear on a typical restaurant order sheet. “It’s super fun to watch the chefs walk around and watch their minds work, like, ‘Oh, I would love to use this. I would love to use that,’” an Apple Seeds team member says. For Tyler Rogers, one of the chefs participating in this year’s dinner, that relationship extends beyond the food itself. Chef Tyler Rogers, who is currently developing products for national and global brands while searching with his wife for their first restaurant space, has a personal connection to Apple Seeds’ work with food education.

“When you eat local foods, you are not only supporting the nearby economy, but getting a true taste of the terroir,” Rogers says. CONTINUED >

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Evening at the Farm

“Having two young daughters, I love seeing the work they do in our community, and look forward to my girls going to Apple Seeds when they’re old enough!” Rogers said. Rafael Rios is another chef participating in Evening at the Farm, whose work bridges Mexican cuisine, agriculture and community. As a James Beard nominee, his approach to food is deeply rooted in farming and family, and he is one of the pioneers of the culinary scene in Northwest Arkansas. “It has always been about community, quality of life, and farming,” Rios says. “Doing the right thing, helping other people. Those kinds of things run deep in our family.” Chef Case Dighero is also cooking for Evening at the Farm as a longtime contributor to Northwest Arkansas’ culinary community.

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A chef and food writer, his work has connected him with chefs, farmers and food-focused organizations, like Apple Seeds, where he has participated in Evening at the Farm multiple times. For Dighero, the farm represents more than simply a source of ingredients; it is a place where community grows. “This place, Apple Seeds, is a sort of community gem that is here for all the right reasons,” Dighero explains. “The work that everyone’s doing here is about the idea of understanding where your food comes from, and the nutrition behind it. I am inspired by this place. It’s sacred to me.” Together, the three chefs embody the connection between food, farming, and community that the Evening at the Farm seeks to celebrate.

Held over two nights, the annual event brings community members together around long tables lit by twinkle lights, with chefs preparing a meal inspired by the farm and the season. The dinner also serves as an important fundraiser for Apple Seeds, helping support the educational programming that brings thousands of children through the farm each year. For the guests, they can expect a beautiful October evening, with good food, local chefs, and friends sitting and gathering around the table for fresh food. But, the meal is much more. At Apple Seeds, the journey from farm to table centers around teaching how to appreciate everything that happens before the first bite. CONTINUED >

M O R E : Last year alone, Apple Seeds teaching farm saw nearly 20,000 students across its Fayetteville and Little Rock locations. Apple Seeds is helping these kids shape a healthy and lifelong relationships with food.

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ARTICLE BY WILL NEWTON PHOTOGRAPHY BY MEREDITH MASHBURN

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RX Catering has been serving Central Arkansas with top-notch catering services for over 20 years, and the company’s history can be traced to its unlikely origins: a bagel. Jay Ramsey and Glenn Taylor, the catering company’s co-founders, have worked in tandem since their studies at Oklahoma State University. After graduating, Taylor relocated to Wichita, Kansas, where he says he opened his first bagel shop. The locally-run shop quickly franchised into three locations. Ramsey, seeing the potential that a well-run bagel shop could generate, decided to follow suit. His research

“We’re partnering with a lot of larger companies and helping them out when they have catering needs,” Taylor said. CONTINUED >

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led him to discover that, at the time, Arkansas didn’t have a single bagel shop. In 1993, Ramsey took a risk and relocated to Little Rock to open his first bagel shop, New York Bagel. “I found that, actually, at the time, none of Arkansas had a bagel shop at all. They had little coffee shops, but no bagel shops, so that’s what we decided on, and we decided on Little Rock,” Ramsey said. Ramsey’s risk served fruitful. In 1994, the bagel shop opened its doors and became a success, leading to the addition of two more locations and an evolution into a full-blown sandwich shop with delivery.

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The shop's success exceeded Ramsey’s expectations, and he decided to pivot the business into a new direction. In 2001, he re-established the business as RX Catering. “The shops morphed into so much more, and it became difficult to manage all of that together. So, we made the decision to switch to just total catering,” Ramsey said. RX Catering has been Little Rock’s “go-to” catering partner since 2001, with specifically-curated menus that carry across breakfast, lunch, dinner and dessert. The company serves all types of customers, but has garnered a reputation for serving several of the prestigious

businesses, corporations and sales representatives in the area. “We’re partnering with a lot of larger companies and helping them out when they have catering needs,” Taylor said. Following twenty years of the catering service’s success and a trip to Northwest Arkansas to attend a Billy Idol concert with Taylor, the business partners saw an opportunity to expand RX Catering’s outreach. “I always loved this market up here, and, after that concert, we started talking and I said, ‘Man, we have got to put an RX Catering up here.’ We talked about it and, a year later, we decided to finally open.”

“There’s just so much growth and potential here,” Taylor added. In October 2025, RX Catering expanded its business into Fayetteville, serving the Northwest Arkansas region within an hour-and-a-half radius of the city. Although the catering company has only been operating in the region for a year, the establishment was welcomed with open arms into the city and quickly built a roster of local businesses. Taylor, who operates the Fayetteville location, says the catering company handles multiple orders a day, all handled by a locally-employed staff. “We’ve got some really good folks here,” Taylor said. Check out RXCatering.net to schedule catering for your next event.

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Fall in Fayetteville A LOCAL GUIDE TO CRISP DAYS, FOOTBALL SATURDAYS, AND FALL FAVORITES.

ARTICLE BY SYDNEY SULLIVAN | PHOTOGRAPHY BY EMMA NELSON

FALLTOBERFEST

Break out your lederhosen and celebrate all things fall at Falltoberfest on October 4th, presented by the Downtown Fayetteville Coalition. This free community festival transforms the Upper Ramble and seven blocks of Dickson Street into an autumn celebration featuring live music, local craft beer and fall cocktails, SpiritFree Sipping, local artists and makers, family-friendly activities, Dogtoberfest, Mr. Oktoberfest, and more.

EVENING AT THE FARM

Gather with friends and family for Evening at the Farm on October 10th, an annual celebration of community, food, and togetherness at Apple Seeds Teaching Farm. Guests can enjoy a seasonal cocktail from pH Alchemy before sitting down to a multi-course farm-to-table dinner featuring chefs Rafael Rios, Tyler Rogers,

O UR TOWN | L I FE + C ULT U RE

and Case Dighero. The evening celebrates the flavors of the season while supporting Apple Seeds’ mission.

KICKOFF ON THE SQUARE

Get into the Razorback spirit with Kickoff on the Square, happening every Friday before Arkansas’ October home games. From 11am-5pm, stop by the Experience Fayetteville Visitors Center for complimentary food, family-friendly fun, Razorback traditions, and plenty of gameday excitement. The October events lead into home games against Tennessee on Oct. 10 and Missouri on Oct. 31.

HALLOWEEN BAR CRAWL

Round up your boo crew and celebrate Halloween with a night of bar-hopping through Fayetteville. The Halloween Bar Crawl will feature costume fun, drink specials, food specials, photographers, and an after-party. With drinks or shots included with tickets and

no cover at participating bars, it’s a festive way to spend Halloween night with friends.

ENCHANTED TRAIL HALLOWEEN COMMUNITY EVENT

Get into the Halloween spirit with the Enchanted Trail Halloween Community Event at Gulley Park on October 17th, bringing seasonal fun and spooky festivities to Fayetteville. It’s a chance for the community to come together, enjoy Halloween-themed activities, and celebrate the season with friends and family. October in Fayetteville brings plenty of ways to celebrate fall, from Razorback gameday traditions and community festivals to farm-to-table dinners and Halloween festivities. Whether you’re looking for family-friendly fun, live music, great food, or a spooky night out, something is happening around town all month long.

Join us for the GEMSTONE event of the year.

Save the Date OCT 8 & 9 2026

Call or text 479 443 9289 ❘ Email us info@romancediamond.com ❘ Chat at romancediamond.com