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LIFESTYLE LETTER

Savor Frisco

October 2026 PUBLISHER

Barbara Ireland | Barbara.Ireland@citylifestyle.com M AN AG I N G E D I TO R

Danielle Poche | Danielle.Poche@citylifestyle.com

There is something about fall in Frisco that makes us want to gather around the table, linger a little longer and say yes to one more glass of wine. So, naturally, our October issue is all about Food & Drink. This month, we are pulling back the curtain on one of Frisco’s most exciting hospitality stories with Simms Hospitality, the local owners behind Eight 11 Place, The Glen, Rare Books Bar, J. Theodore and The Monarch Stag. From neighborhood favorites to elevated dining and cocktail destinations, they have helped shape the way Frisco eats, drinks and gathers. We are taking a look at what is next for this dynamic group and what they have planned in the new year. We are also celebrating one of our favorite local culinary success stories, Alex Snodgrass of The Defined Dish. Her newest cookbook, Everyday Eats, is here, and if you have followed her journey, you already know this is one to add to your kitchen shelf. Alex has a way of making delicious and healthy food feel completely doable, and we cannot wait to see what she serves up next. Randy’s Steakhouse takes center stage in this issue, bringing its own legendary take on a great Texas steakhouse experience. And for the chef, entertainer or hostess on your holiday list, we have discovered a North Texas gem worth knowing. Olive Oil de Fino is locally made and makes a beautifully delicious gift for anyone who appreciates the good stuff. From restaurant tables to kitchen counters and cocktails worth raising a glass to, October is an invitation to savor what makes Frisco delicious. So pull up a chair. Dinner is served.

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

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

22 Featured

26 28

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Everyday Eats

With Her Fourth Cookbook, Celina’s Alex Snodgrass Serves Up Simple Recipes That Fit The Rhythm Of Modern Family Life

A Frisco Tradition

Randy’s Steakhouse Continues To Serve Classic Cuisine And Personal Hospitality In the Heart Of Frisco

A Taste Of Frisco

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced FOOD + BEVERAGE

Chef ’s Selection ENTERTAINMENT

Eat Right FOOD + BEVERAGE

Local Limelight FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Events

Culinary Creations FOOD + BEVERAGE

How Simms Hospitality Is Creating Places To Dine, Celebrate And Connect

On the Cover Sheet Pan Breakfast Potatoes from Everyday Eats by Alex Snodgrass Photography: Eva Kolenko

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FRISCO CHAMBER

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OLIVE OIL DE

ARTICLE BY SHARLA DAVENPORT

PHOTOGRAPHY BY COURTNEY MITCHELL

What Began With A Beloved Family Recipe Has Grown Into A Handcrafted Taste Of Italy

FINO

Sometimes the simplest ingredients can transform a recipe, and olive oil is a perfect example. Start with a good quality olive oil, add dried garlic, herbs, rosemary and bay leaves, and you have delicious flavor in a bottle. This is Olive Oil De Fino, created by Sherman’s own Kathleen Hagan. It was early 2002, and Kathleen was wearing many hats as a working mom of three boys and wife to a Dallas firefighter. Looking for a way to supplement her family’s income, she remembered her infamous White Pasta recipe. Whenever an occasion called for a homemade dish, or whenever Kathleen entertained, she made her White Pasta. It quickly became everyone’s favorite. Kathleen recreated the recipe’s ingredients and bottled them in recycled bottles. She began selling the olive oil at Sherman festivals and giving it to family and friends as gifts. It didn’t take long for her creation to get noticed. People began asking Kathleen about the oil. “It was a sincere connection to food,” Kathleen said. She began wondering how she could expand the business and sell the oil throughout the community. “I became licensed and called a bottling company. My first order was

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

The reward is great,” Kathleen noted. She believes Olive Oil De Fino is quite literally Italian in a bottle. Over the years, the business has grown to include wholesale and corporate accounts, online sales and availability in 12 stores throughout the Texoma region. Yet the oil still has its original feel. It is handmade, not mass-produced, and Kathleen and her husband continue to bottle it by hand. “The flavor is already in the bottle. All you have to do is gather everyone around,” Kathleen said. Kathleen has also found her niche attending vintage markets, indoor markets and pop-up shops several times a year. She loves how organically the business has grown. “I get to talk to people about food, eating healthy and meet families, especially fellow Italians,” she said. CONTINUED >

for 112 cases, 1,344 bottles,” Kathleen exclaimed. In their kitchen, Kathleen and her husband prepared the bottles with the infused olive oil. Olive Oil De Fino has evolved over the years. The rosemary plants are grown on Kathleen’s property, along with a designated building for the infusion process. While the oil is sourced elsewhere, Kathleen infuses it herself to ensure its quality and taste. The oil has a high smoke point for cooking but can also be used as a marinade, salad dressing, over easy eggs in the morning and, of course, with pasta. The White Pasta recipe originated in the kitchen, a simple combination of onions and mushrooms sautéed and seasoned with herbs. “My Nonna, Italian for grandmother, was all about the food,” Kathleen recalled. “I love Italian food. My childhood is full of memories of my Nonna and mom cooking while I sat on the kitchen counter and got to sample everything.” Kathleen wanted that same “countertop experience” for others, bringing people together to cook and gather in the kitchen. “It’s healthier to cook and eat at home. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / F R I S C O

WHITE PASTA: This widely loved dish is where Olive Oil De Fino all started. It is a household favorite and is always requested by friends and family. Enjoy! INGREDIENTS: • 1 lb. angel hair pasta (Kathleen Hagan’s pasta of choice) • 1 cup Olive Oil De Fino • 1 large white onion, thinly sliced • 10 large mushrooms, sliced • 10 cloves garlic, minced

• • • • •

1 tbsp. dried sweet basil 1 tbsp. Italian seasoning 1 tsp. black pepper 2 tsp. salt ½ cup freshly grated Parmesan cheese

INSTRUCTIONS: 1. Cook the angel hair pasta to al dente. Drain and return to the pot. 2. In a large skillet, heat Olive Oil De Fino over medium-high heat. Add the onion, mushrooms and garlic. Sauté until the onions become soft and nearly translucent. 3.Stir in the basil, Italian seasoning, salt and pepper. Pour the olive oil mixture over the pasta and gently toss until evenly coated. 4. To Serve Serve warm and finish with freshly grated Parmesan cheese.

She hopes word of mouth will continue to grow the brand’s online presence, allowing people beyond Texoma to experience Olive Oil De Fino as well. Kathleen believes it is the best olive oil you will ever taste. “I do not want it to be just another bottle of olive oil. I want it to be something that tastes incredible and, more importantly, brings family and friends together around the table,” she said. She believes in the product so much that she guarantees every bottle. To think, it all started with a simple pasta recipe made fresh in the kitchen. Kathleen is now a Nonna herself, affectionately known as Bella Nonna to her precious grandchildren. It is her dream that others will enjoy her little “Italian in a bottle,” creating memories around good food and family just as she remembers. To learn more, find where Olive Oil De Fino is available or purchase online, visit OliveOilDeFino.com.

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

2026-2027

TEXAS LEGENDS HOME GAME SCHEDULE

13 15 21 27 29

NOVEMBER

06 15 16 26 27

RIO GRANDE VIPERS

7 PM

RIO GRANDE VIPERS

3 PM

MEMPHIS HUSTLE

7 PM

OSCEOLA MAGIC

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OSCEOLA MAGIC

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11 12 28

DECEMBER LAKETOWN SQUADRON 7 PM LAKETOWN SQUADRON 7 PM STOCKTON KINGS

7 PM

FEBRUARY AUSTIN SPURS

JANUARY

7 PM VALLEY SUNS 02 09 SANTA CRUZ WARRIORS 7 PM 18 OKLAHOMA CITY BLUE 3 PM 30 MEXICO CITY CAPITANES 7 PM 31 MEXICO CITY CAPITANES 3 PM

MARCH

12 SIOUX FALLS SKYFORCE 7 PM 13 SIOUX FALLS SKYFORCE 7 PM 15 SANTA CRUZ WARRIORS 7 PM STOCKTON KINGS 7 PM 17 25 MEMPHIS HUSTLE 7 PM 27 MEMPHIS HUSTLE 7 PM

7 PM

OKLAHOMA CITY BLUE 3 PM AUSTIN SPURS

7 PM

SAN DIEGO CLIPPERS

7 PM

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7 PM

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

T H E F L AV O R O F

Thirteen Dining Concepts Make Omni PGA Frisco A Destination For Food Lovers, Golfers And Locals Alike

OMNI PGA FRISCO For a resort known as the new home of modern golf, Omni PGA Frisco Resort & Spa has made sure the experience off the course is just as memorable. Across the sprawling property and PGA Frisco campus, guests can choose from 13 dining venues, ranging from a sophisticated steakhouse to barbecue, cocktails, coffee, and casual bites overlooking the greens. “Dining at Omni PGA Frisco Resort & Spa is one of the resort’s standout features,” says Monica Smiley, Director of Marketing for Omni PGA Frisco Resort & Spa. “The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” That variety is intentional. The 660-acre golf and entertainment destination welcomes resort guests, golfers, families, corporate groups, tournament visitors, and locals, all with different plans for the day. Someone heading to an early tee time may want coffee and something quick, while another guest may be settling in for cocktails and dinner.

C HE F ’S SE LE CT ION | EN T E RTAIN ME N T

The restaurants are also designed to give locals a reason to visit, even without a room reservation or tee time. At the top of the dinner list is Trick Rider, the resort’s signature steakhouse, where Texas rodeo culture meets an upscale menu of steaks, seafood, and shellfish. Monica recommends starting with the grilled artichoke or Wagyu beef tartare before moving on to scallops or the 18-ounce boneless ribeye. Save room for the 24-Karrot Cake. For a more relaxed meal, The Apron Kitchen + Bar serves Texas- and California-inspired dishes throughout the day with views of Fields Ranch. Its Brisket Benedict puts a Texas spin on brunch with smoked brisket, pickled jalapeños, a biscuit, and jalapeno hollandaise. Over at Ryder Cup Grille, guests can settle in for clubhouse dining after a round of golf. Menu highlights include cheese bread served with smoked gouda and preserves, Street Corn Caesar, and a Parmesan-crusted pork chop finished with fig balsamic. Then there is Ice House, a ranch-style spot in the PGA District that combines barbecue, cocktails, and hitting bays. The Tin Can

ARTICLE BY ALEXIS JACOBS | PHOTOGRAPHY PROVIDED BY OMNI PGA

“The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” -Monica Smiley, Director of Marketing for Omni PGA Nachos arrive loaded with burnt ends, queso blanco, cheddar jack, pickled vegetables, pico de gallo, and barbecue crema. For a hungry group, The Albatross feeds four and includes every meat. Those looking for drinks with a view can head to The Lookout Lounge & Bar. Panoramic golf course views set the backdrop for cocktails, small plates, and live entertainment. Monica points to the Cowboy Flatbread, topped with capicola, sausage, applewood-smoked bacon, and Calabrian chilies, or the Short Rib Sliders. Across the resort, Texas flavors make their way onto the menus, with local ingredients sourced whenever possible. Fall will also bring something a little different. In October, Lounge by Topgolf will transform into the Halloween-themed “Spookeasy,” adding a seasonal stop to the resort’s dining lineup. For anyone wanting to turn a visit into a full day of food, Monica’s advice is simple: “I say hit them all and end at Trick Rider for the reverse Happy Hour.”

Known as Rodeo Hour, the late-night happy hour is offered at Trick Rider’s bar Tuesday through Saturday from 9 to 11 p.m. Guests can wind down the evening with special pricing on bites including oysters on the half-shell, Crispy Calamari with garlic chili crunch aioli and pickled peppers, Tuna Carpaccio with avocado and yuzu kosho, and TR Caviar Service. Wines by the glass and signature cocktails are also discounted. It is one more way Omni PGA Frisco turns dining into part of the destination, proving you do not have to play 18 holes to make a day, or night, of it. OmniHotels.com

Dine Around PGA Frisco Make a day of it. Start with breakfast at The Apron, grab barbecue at Ice House, enjoy cocktails and small plates at The Lookout, then finish the evening with steaks and Rodeo Hour at Trick Rider. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / F R I S C O

EVERYDAY

EATS 22

EAT R IGH T | FO O D + BEVE RAGE

WITH HER FOURTH COOKBOOK, ALEX SNODGRASS SERVES UP SIMPLE RECIPES THAT FIT THE RHYTHM OF MODERN FAMILY LIFE PHOTOGRAPHY BY EVA KOLENKO

“ H e a l t h y m e a l s d o n’ t h a v e t o b e c o m p l i c a t e d , a n d g r e a t fo o d s h o u l d b r i n g p e o p l e t o g e t h e r.”

est-selling cookbook author and culinary personality Alex Snodgrass is back with a fresh collection of recipes designed for the realities of everyday life. Her fourth cookbook, Everyday Eats: 100 Simple and Healthy Recipes for Real Life, releases August 25 and offers home cooks practical, flavor-packed meals that fit even the busiest schedules. Originally from Celina, Snodgrass has built a loyal following through her brand, The Defined Dish, where she shares approachable recipes that prioritize wholesome ingredients without sacrificing taste. With more than one million followers across social media and three consecutive New York Times bestselling cookbooks, she has become a trusted voice for families looking to put nourishing meals on the table. Now living in Dallas with her husband, Clayton, and daughters, Sutton and Winnie, Snodgrass says this latest cookbook reflects the season of life she's in today. As a working mom balancing school pickups, activities and family dinners, she understands the challenge of preparing healthy meals when time is limited. That experience inspired Everyday Eats, her most accessible cookbook yet. The collection features 100 recipes built around pantry staples, shorter ingredient lists and simple techniques that eliminate unnecessary steps while delivering the bold flavors her readers have come to expect. The goal is to help home cooks spend less time stressing over dinner and more time enjoying it together. The cookbook is organized by meal, making it easy to find inspiration whether you're planning make-ahead breakfasts, quick lunches, weeknight dinners or a simple dessert. Readers will find everything from Bacon Gruyere Egg Cups and Easy Banana Nut Muffins to Chicken

Shawarma Salad, Marry Me White Bean Soup, Skillet-Baked Ziti with Sausage and Ricotta, Saucy Chipotle Chicken Tacos and Garlic Shrimp Stir-Fry. Sweet treats like Cowboy Cookies and Baklava-Inspired Energy Bites round out the collection. Throughout the book, Snodgrass continues the philosophy that has made The Defined Dish a favorite among home cooks. Healthy meals don't have to be complicated, and great food should bring people together. Everyday Eats: 100 Simple and Healthy Recipes for Real Life will be available wherever books are sold beginning August 25. Food Stylist is Adam Pearson and Prop Stylist is Genesis Vallejo

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / F R I S C O

A hearty and wholesome way to start your morning, this sheet pan breakfast is the ultimate one-pan wonder. Crispy potatoes, caramelized veggies, and smoky bacon all roast together before eggs are added and baked to perfection. With simple ingredients and bold flavor, this is an easy, satisfying breakfast that also works beautifully for meal prep. Just portion it out and reheat throughout the week-because weekday mornings deserve something delicious, too.

SHEET PAN BREAKFAST POTATOES WITH BACON AND EGGS: M A K ES 6 S E RV I N G S | TOTA L T I M E : 5 0 M I N U T ES G LU T E N - F R E E , G R A I N - F R E E , DA I RY- F R E E , PA LE O , MAKE AHEAD

EAT R IGH T | FO O D + BEVE RAGE

INGREDIENTS: • 1 pound yellow potatoes, unpeeled, cut into 1/2-inch cubes • 1/2 cup small-diced white onion (about 1/2 small onion) • 1 cup small-diced green bell pepper (about 1 small pepper) • 1 cup small-diced red bell pepper (about 1 small pepper) • 4 slices thick-cut no-sugar-added bacon, cut into small cubes • 3 tablespoons avocado oil • 1 teaspoon kosher salt • 1 teaspoon freshly ground black pepper • 1 teaspoon garlic powder • 1/2 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/4 teaspoon cayenne pepper, optional • 6 large eggs • 1 tablespoon finely chopped fresh chives • 1 tablespoon finely chopped fresh parsley

OPTIONAL FOR SERVING • Shredded sharp cheddar cheese (omit for dairy-free and paleo) • Sliced avocado • POSITION a rack at the top of the oven and preheat the oven to 425°F. Line a sheet pan with parchment paper. • PLACE the potatoes, onion, bell peppers, bacon, avocado oil, salt, black pepper, garlic powder, paprika, thyme, and cayenne (if using) on the prepared sheet pan. Toss until very well combined and the veggies are evenly coated. Spread into a single layer.

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

RANDY ’S

STEAKHOUSE: A FRISCO TRADITION

Long before Frisco became the dining and entertainment destination it is today, Randy’s Steakhouse was serving steaks and welcoming guests on Main Street. Now celebrating 34 years in business, the locally owned restaurant has grown alongside the city while remaining true to what has made it a longtime favorite. Owner and chef Randy Burks remains a familiar face at the restaurant, continuing a tradition of great food and personal hospitality. Through years of tremendous growth and change, Randy’s remains a Frisco staple. The setting is as much a part of the story as the food. Randy’s Steakhouse is located inside the historic T.J. Campbell house, a Victorian home built in 1869. Originally located along Preston Road, the house was moved to its current Main Street location in the early 1900s as Frisco developed around the railroad. Over its long history, the building has served several purposes before eventually becoming home to Randy’s Steakhouse. The historic setting gives the restaurant an atmosphere that feels distinctly different from a traditional steakhouse. Its intimate rooms, architectural details and classic charm make Randy’s a longtime destination for anniversaries, birthdays, date nights, business dinners and family celebrations. Of course, the menu is at the heart of the experience. Randy’s is known for its steaks, including filet mignon, New York strip, ribeye and an impressive 28-ounce bone-in ribeye. For something a little different, the Blackberry Filet adds a distinctive twist to the traditional steakhouse favorite.

There is plenty beyond steak, too. Guests can begin the evening with steakhouse appetizers and fresh salads before choosing from entrées that include seafood such as fire-roasted salmon. Classic sides including macaroni and cheese, steamed broccoli and other steakhouse favorites complete the meal. And saving room for dessert is always a good idea, with selections such as pecan pie and the decadent Chocolate Eruption Cake. Randy’s also offers an extensive wine selection, along with special wine dinners featuring thoughtfully created multicourse menus. Private dining is available for celebrations, business dinners and holiday gatherings, allowing guests to experience the restaurant’s signature hospitality for occasions both large and small. Perhaps what has kept Randy’s relevant through decades of growth is something that cannot be found on the menu: personal hospitality. In a city filled with new restaurants and rapidly expanding entertainment districts, Randy’s offers something increasingly rare, a locally owned restaurant with deep roots in the community. Frisco may look very different than it did when Randy’s first opened, but the restaurant remains a familiar part of the city’s story. Generations of diners have walked through its doors to celebrate milestones, share meals and make memories. At Randy’s, guests may come for the steak, but the history, hospitality and feeling of home are what continue to make it a true Frisco staple. 7026 Main St, Frisco, TX 75033, RandysSteakhouse.com

Randy’s Steakhouse Continues To Serve Classic Cuisine And Personal Hospitality In the Heart Of Frisco PHOTOGRAPHY PROVIDED BY RANDY'S STEAKHOUSE

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

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

A Taste Of Frisco

How Simms Hospitality Is Creating Places To Dine, Celebrate And Connect ARTICLE BY SHARLA DAVENPORT | PHOTOGRAPHY PROVIDED BY SIMMS HOSPITALITY

M UST SE E | FO O D + BEVERAGE

Twenty years ago, Frisco was not a city known for fine dining or entertaining nightlife. Thankfully that has changed, in part due to Simms Hospitality, founded by Derek and Sheree Simms. Perhaps you didn’t know that Simms Hospitality is home to many of Frisco’s premier establishments. These include The Monarch Stag, The Glen Restaurant, J. Theodore Restaurant and Bar, Rare Books Bar and Eight 11 Place. It is often assumed that these establishments are owned by a private equity group or corporation, when in fact they are part of the locally owned Simms Hospitality. Along with Derek and Sheree, the company has more than 300 employees, many of whom also live in Frisco. “We moved here 13 years ago, noticing Frisco had lots of restaurants, mostly chains. That does not make a city fun,” Derek said. He is proud of the concepts and experiences Simms Hospitality has brought to Frisco. “We eat, sleep and breathe hospitality. We live in Frisco and love our community. People love these restaurants and hopefully appreciate that we are a Frisco family group.” The Simms have incorporated inspiration from their travels into each of their concepts. For example, J. Theodore, named after Derek’s late father, is a local favorite serving FrenchAmerican cuisine in a charming atmosphere. It is also home to Frisco’s first speakeasy, Rare Books Bar, modeled after the “romance of an old bookstore but in a secret bar,” according to Sheree. If you prefer wine, head over to Eight 11 Place, the Simms’ first restaurant venture. CONTINUED > Derek and Sheree Simms OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / F R I S C O

The Glen Restaurant & Bar and The Monarch Stag, both located at The Star in Frisco, are also popular destinations. The Glen features seafood and modern American fusion cuisine. Afterward, finish the evening at The Monarch Stag, where live music, a luxurious cigar lounge and an extensive selection of scotch whiskey await. Simms Hospitality is also ready to host holiday parties, company dinners and special celebrations. Sheree manages corporate and private dining events, with venues that can accommodate groups of various sizes for graduations, weddings, baby

M UST SE E | FO O D + BEVERAGE

showers and corporate occasions. With several unique concepts to choose from, Sheree can help find the perfect setting to match the mood of each event. Derek and Sheree also work closely together on the day-to-day operations of the restaurants to keep everything moving forward. Simms Hospitality is continuing to expand with a major project in Little Elm, redeveloping the former Hula Hut location. The venture will introduce three new family-friendly concepts with a coastal New England feel. Coming soon are Simms Harbor House, The Oyster Club and Tiki Bar & Lounge Rum Rum Room, creating a new destination to spend an afternoon or evening on the lake. Derek and Sheree are proud of the experiences they have helped bring to Frisco. “We drive across the U.S.A., and Frisco is the best city. There’s not another place with so much to do plus great restaurants,” Derek said. “People do not always realize how lucky we are here. So many people like us have made significant investments to build something for Frisco. There is nothing like this anywhere else.”

Sheree agrees. “We love the mix of ages in Frisco, from grandparents and parents to kids. Our community does a good job of bringing sports, entertainment and restaurants for any stage of life. Frisco is a great city for all ages.” An important part of that community is the Simms Hospitality team. “We would not be where we are without our team behind us. They live here too and have a passion for our town and company,” Sheree said. Derek agrees, adding, “We are bootstrap people, not a group of investors or a corporate entity.” It is that hunger, pun intended, that has allowed Simms Hospitality to create welcoming experiences that bring people together in the heart of Frisco. Learn more about each dining concept at SimmsHospitality.com The Monarch Stag & The Glen Restaurant - 6655 Winning Dr, Ste 600, Frisco, 75034 J. Theodore Restaurant & Rare Books Bar - 6959 Lebanon Rd, Ste 110, Frisco, 75034 Eight 11 Place - 7080 Main St, Frisco, TX 75034

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

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 2 N D

Emerald City Band ROLLERTOWN BEERWORKS | 8:00 PM The one and only, the epic, the legendary Emerald City Band will be bringing the party to the Choctaw Stage at Rollertown Beerworks in Frisco, TX. Show is Friday, October 2nd. Doors open at 7:00PM and show starts at 8:00PM. Known for high energy performances, this is one not to miss! Rollertown Beerworks, 6450 Main St, Frisco, 75033 O C TOBE R 3 RD

Frisco Oktoberfest THE FRISCO STAR | 11:00 AM Frisco Oktoberfest returns to The Star on October 3rd! Enjoy German eats, Oktoberfest games, live music, great vendors and BIER! The event is 11AM - 9PM for a full day of festive fun. Learn more at FriscoOktoberfest.com O C TOBE R 3 RD

Frisco Camp Out FRISCO COMMONS PARK | 4:00 PM Enjoy a night under the stars at Frisco Camp Out! Gather the family and enjoy outdoor adventure at Frisco Commons Park. Your campsite includes family-friendly fun with dinner, a movie, s'mores by the campfire, a Kid Fish activity, and light breakfast the next morning. Event is Oct 3 at 4PM - Oct 4 at 10AM. 6951 Preston Rd, Frisco, TX 75034 O C TOBE R 9 T H

Legends of New Country - Wallen & Wilson Tribute LEGACY FOOD HALL | 8:00 PM Friday, October 9th of TX/OU Weekend at Legacy Food Hall, Legends of New Country - Wallen & Wilson Tribute perform. Two Shows, One Night. A tribute to Morgan Wallen and Lainey Wilson. Doors open at 7PM and Show is 8PM. Visit Legacy Food Hall for ticket information. O C TOBE R 2 2 N D

CASA of Collin County Casino Night THE FLOUR MILL, MCKINNEY | 6:00 PM Celebrating 35 years of advocacy for children in the foster care and child welfare system in Collin County, CASA of Collin County is hosting Casino Night at The Flour MIll in McKinney, TX. Live entertainment, casino games, silent auction, and disco-themed fun. Tickets available through the CASA of Collin County GoFundMe Pro Page. O C TOBE R 2 4 T H

Trick Or Treat The Square FRISCO SQUARE | 1:00 PM Frisco's favorite free Halloween event is back on Saturday, October 24th! The community is welcome to meet at Frisco Square's Coleman Blvd from 1-4PM to enjoy carnival games, inflatables, wagon rides, spooky treats, and more! 8843 Coleman Blvd, Frisco, TX 75034

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

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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

maple pumpkin granola

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

ingredients:

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

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

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

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

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

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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