unlocked INFLUENCER STATUS
Food & Drink Issue
As I reflect on the past seven years, I am filled with gratitude. What began in 2018 as a chance to serve as editor became, by 2021, the honor of stepping into the publisher’s role. Over these years, the magazine has been more than pages—it has been a living connection to our community. Together, we’ve celebrated local businesses, told meaningful stories, and strengthened relationships that have enriched Fort Collins in ways I will always treasure.
Our family has long been invested in the heartbeat of this city. Higher Ground Rehearsal Studios opened its doors in 2014 as a haven for musicians. In 2017, The Creative Agency was born, and in 2024 we expanded again with our rentable content creator studios—a hub for storytelling and collaboration. These ventures reflect the same spirit of creativity, connection, and community that has guided my years with the magazine.
Today, The Creative Agency serves hundreds of clients across the United States, yet our heart is firmly planted here in Fort Collins. Our office on Mulberry is not just where we work—it’s where we connect with neighbors, collaborate with local talent, and invest in the businesses that make this city thrive. While our reach is national, our dedication to this community is why our team is local, our roots are deep, and our doors remain open to the entrepreneurs and organizations building Fort Collins’ future.
As I turn my focus fully to The Creative Agency, I welcome you to stay connected. If your business is seeking bold, strategic marketing, impactful brand development, or access to our professional studio spaces, we would be honored to work with you. We are here to help local businesses grow, to elevate their stories, and to keep Fort Collins’ creative energy moving forward.
To our readers, advertisers, partners, and friends: thank you. Thank you for the trust, the conversations, the collaboration, and the shared commitment to making Fort Collins a place where creativity thrives. These years have been a gift, and though my chapter as publisher closes, my investment in this community remains as strong as ever.
With love,
JAHNA EICHEL, PUBLISHER @FORTCOLLINSCITYLIFESTYLE
October 2025
PUBLISHER
Jahna Eichel
jahna.eichel@citylifestyle.com
CO-PUBLISHER
Jason Eichel
jason.eichel@citylifestyle.com
ACCOUNT MANAGER
Morgan Henderson morgan.henderson@citylifestyle.com
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Lillian Gibbs
QUALITY CONTROL SPECIALIST Marina Campbell
DON’T GROW YOUR BUSINESS ALONE
Peer advisory groups for Colorado business owners.
At LoCo Think Tank, we connect you with other experienced business owners in a confidential, collaborative setting. Every meeting and event helps to tackle real challenges, with peers serving as your board of advisors.
Join a chapter of other Northern Colorado business leaders in your same stage of growth, already leveling up with LoCo Think Tank.
locothinktank.com
The LoCo Experience Podcast shares the real stories behind Colorado’s most interesting business owners and storytellers. Listen in for laughs, lessons, and inspiration.
city scene
1-7: NoCo Unify Suitcase Party
Photography by Karalyn Radford Photography
Longevity
It’s not just about adding years to your life, it’s about adding life to your years.
Our Longevity Program is rooted in advanced diagnostics and personalized care, aiming to help you look, feel, and function at your highest potential.
We start with in-depth lab testing to uncover your body's unique needs, then create a personalized plan using peptides, hormone optimization, and targeted supplements.
Because aging well is an art we specialize in.
Breast Cancer Awareness in Northern Colorado
Support Northern Colorado breast cancer patients this October with Hope Lives! The Lydia Dody Breast Cancer Support Center. Select and launch your own fundraiser using our free digital guide or join us for Grains vs. Grains Oct. 16, 6–8 pm at Venue 319 in Downtown Loveland. Enjoy craft beer, wings, and community while raising vital funds for patients in treatment. Learn more: hopelives.org info@hopelives.org
We’re Stronger Together!
F45 Fort Collins is proud to be a HYROX affiliate, offering race-prep sessions all day Thursday for Dallas in November and Anaheim in December 2026 — all included in your membership. These workouts unite our community with a shared goal: to be ready, confident, and unstoppable on race day. No extra charge, just camaraderie, challenge, and results.
Layman Lewis Named on Inc. 5000 List
Inc., the leading media brand for business leaders, today announced that Layman Lewis Financial Group is No. 3102 on the annual Inc. 5000 list, the most prestigious ranking of the fastest-growing private companies in America. “This isn’t just about growth or numbers-it’s about the people we get to serve every day. It’s about walking through retirement with you, helping you plan boldly, live freely, and leave a legacy that matters.” Alicia Lewis, President and CEO
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
Honey Glazed Pear & Chicken Sandwich
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Savory Roast Beef with Horseradish Cream
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
G H
P O M O D O R O
ARTICLE AND PHOTOGRAPHY BY AMY BAILEY
Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
the METALLIC masterpiece
Start with several mini pumpkins. (We prefer to use fake ones so you don’t have to worry about leaving them out too long!)
You’ll also need some white paint, metallic paint and black paint. Twine is optional to add a slightly rustic vibe to the stems.
Paint all of the stems with black paint and wrap some with twine if desired. Then, create several different looks with combinations of metallic and flat paint. Make extra creepy “oozing” pumpkins by allowing paint to run down the sides.
Don’t feel limited to solid colors! Experiment here with different patterns and textures (like painting over lace or using a sponge to apply paint instead of a brush), and add some extra sparkle with glitter!
the GALACTIC gourd
Go to the “dark side” with this design that requires matte black paint, white paint, some metallic paint (for an out-ofthis-world vibe) and some newspapers. Be careful—this one could get messy!
Leave your stems natural or cover with metallic paint if desired. Then, coat your mini pumpkins in matte black paint—be sure to cover everything!
You can leave some matte black, but for an extra touch, lay out newspaper and splatter your white paint onto some of your black pumpkins. Bonus—as long as you catch it before it dries, any paint should be easily removed with some warm water.
SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA
DESTINATION DELICIOUS
Looking for a once-in-a-lifetime epicurean experience? Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.
ARTICLE BY ALISON BAILIN BATZ
RH YOUNTVILLE RESTAURANT
The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale.
Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whimsical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, making it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant
TASTING ROOM TREATS
Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings.
RH Yountville. Photo courtesy RH Yountville
Handwritten Wines , for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com
Priest Ranch , which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com
Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of flavor. SilverTridentWinery.com
JCB Tasting Salon , approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com
Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com
Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips. BaldacciVineyards.com
Potato Chip Pairing at Silver Trident Winery
ROMANTIC RESORT RESTAURANTS
As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.
Hotel Yountville , just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signature eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication. HotelYountville.com
Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purveyors across the region. Bonus: The dog-friendly restaurant also has a menu for pups. Bardessono.com
North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and wonderful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com
CELEB CHEF SUPPER CLUB
No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.
French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restaurants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef. FrenchLaundry.com
Mustards Grill , a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com
Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com
Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com
Bottega Napa Valley
Bistro Jeanty
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 11TH
FoCo Fall Fest
Old Town Square | 12:00 PM
The first annual FoCo Fall Festival on October 11 & 12 is a free, community outdoor bazaar-style festival. More than 80 local businesses, breweries, artisans, and food purveyors line the famous Old Town Square alongside live music and other fall activities.
OCTOBER 18TH
Harvest Makers Market & Chili Fest
Bath Garden Center | 9:00 AM
Enjoy a day of fall fun with 15+ local vendors, a green chili cook-off, and live music. There will be food hot off the grill, including brats and hot dogs, plus fire-roasted chili peppers and Edison's ice cream cart. Kids can get their faces painted and play at the color station. A perfect autumn day!
OCTOBER 18TH
Run Fur Fun Spooktacular 5k
Odell Brewing Company | 8:30 AM
The Run Fur Fun 5k begins and ends at Odell Brewing Company. Don't forget to wear a costume for the costume contest and enjoy the eclectic tunes of The Sugar Britches. Members of NOCO Clown Club will be making balloon animals for the kids. Well-behaved, leashed dogs are also welcome! All proceeds from this race go to Animal Friends Alliance.
OCTOBER 24TH
Treatsylvania
The Farm at Lee Martinez | 5:00 PM
From Oct 24-26, enjoy this non-spooky Halloween event with the whole family. Treat your little ghouls to a stroll through the barn and down Trick-or-Treat Street to collect candy. Have a “gourd” time and enjoy a hayride with the family.
OCTOBER 29TH
Pumpkin Floral Arranging Class
Ginger and Baker | 5:30 PM
Join CC’s Flowers for a class where you learn to build your own floral arrangement in a fresh carved pumpkin! This arrangement will make a lovely fall-style centerpiece. All class materials are provided, including a fresh carved pumpkin, fresh florals, tools, and mechanics.
OCTOBER 29TH
Cabinet of Curiosities Orchestra Concert: A Trick or Treat Spooktacular!
Griffin Concert Hall | 7:30 PM
The CSU Concert Orchestra presents a spine-tingling evening of spooky selections! Come in costume for this family-friendly Halloween program featuring thrilling tales, unexpected guests, and a mix of classical favorites and lively surprises—including an audience sing-along! After the concert, go on stage to trick-or-treat with the musicians and get an up-close look at some hauntingly beautiful string instruments.
Want to be featured?
Proudly banking on Elevations member since 2019