Time to Eat!
Dear readers,
Greeley’s restaurant scene may still be growing, but what makes it special are the local owners who pour their hearts into every plate. These are not just places to eat—they are places where passion, creativity, and care come together in every dish. Unlike chain restaurants, where uniformity often drives the experience, our local chefs and owners dedicate themselves to sourcing quality ingredients, preparing meals with intention, and creating spaces where neighbors feel welcome.
Supporting local restaurants goes far beyond enjoying a delicious meal. Every dollar we spend in a locally owned establishment stays here in Greeley, fueling our economy, creating jobs, and empowering restaurant owners to give back generously to our community. These dollars circulate—supporting youth programs, sponsoring events, and investing in the very fabric of the city we call home.
The restaurant industry is not an easy one. It is demanding, competitive, and often uncertain. Yet time and again, our local restaurateurs rise to the challenge with resilience and dedication. They do more than cook—they create experiences that bring us together, celebrate our diversity, and remind us of the power of community.
That’s why this issue is a celebration of food, drinks, and the incredible people behind Greeley’s dining scene. As readers, I invite you to do more than simply admire their work on these pages. Visit their restaurants, share meals with friends and family, and return often. Your support is what allows these businesses to not only survive, but to thrive.
Let’s raise a glass to Greeley’s locally owned restaurants—for their passion, their perseverance, and their place at the heart of our community.
With gratitude,
TARA RASMUSON, PUBLISHER @GREELEYLIFESTYLE
October 2025
PUBLISHER
Tara Rasmuson | tara.rasmuson@citylifestyle.com
PUBLISHER ASSISTANT
Kennidi Holcombe | kennidi.holcombe@citylifestyle.com
COPY EDITOR
Emily O'Brien
SOCIAL MEDIA COORDINATOR
Caitlyn Quinn | caitlyn.olson@citylifestyle.com
CONTRIBUTING PHOTOGRAPHERS
Edgar Morales Photography, In the Wild and Wonder Photography, & Gaze Productions
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Emily Lisenbee
QUALITY CONTROL SPECIALIST Brandy Thomas
A full mouth implant rehabilitation is utilized to restore the natural beauty of your teeth when your teeth are beyond repair. All cases are restored in provisional restorations prior to completing the case to ensure ideal esthetics, speech, and function. Once all these requirements are met, the case can be finalized with a full arch implant prosthesis that will give you the ultimate in beauty and function. All full mouth reconstruction cases begin with an hour consultation with Dr. Thompson and our amazing team to help you achieve the results you desire.
Single Implants
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Get ready for a heartwarming evening at the 27th Annual Calf Auction, benefiting the Boys & Girls Clubs of Weld County.
November 8th, 2025 | 5:00 PM | Island Grove Complex – 4H Building
Enjoy free dinner & cocktails, connect with friends, then bid big at our live auction featuring cattle, premium meats, ag goods & more.
Proceeds will support Boys & Girls Clubs programs to Enable great futures, and change lives.
Presented By
city scene
1: Longtime SOAR athlete heads off to swim at the collegiate level 2: Life Stories staff enjoy a beautiful August evening at the NoCo Unify Suitcase Party 3: OCR supports annual Monster Day festival in Downtown Greeley 4: UNC Men's Basketball players participate in Oak and Maple's waffle-eating contest 5: Luna's at UNC's Annual RecFest Event 6: Daniel Crosier and his parents hanging out at Monster Day 7: Ryan McIvor, owner of Upward Fitness Studio, and his team celebrate their one year anniversary
Healthcare isn’t one-size-fits-all — and your IV therapy shouldn’t be either. At our clinic, we analyze over 50 key biomarkers to understand your body from the inside out. From there, we craft a personalized IV therapy plan tailored specifically to your unique needs — ensuring you receive only what your body truly requires With our Peak Membership, you’ll gain access to customized treatments designed to elevate your well-being and feel your best
city scene
1-7: NOCO Unify’s premier fundraiser is a night to remember! Guests enjoy an incredible evening filled with live music by The Spazmatics, exciting live and silent auctions, delicious food and drinks, and plenty of dancing. The highlight of the night? Lucky raffle winners were whisked away by private plane to Palm Springs, CA. All proceeds support NOCO youth organizations, with this year’s primary beneficiaries being A Woman’s Place, Children’s Museum of Northern Colorado, and Teaching Tree Early Childhood Learning Center. Photography by Karalyn Radford Photography
AUTUNNO IN TAVOLA
WHERE HARVEST MEETS HERITAGE
Autunno in Tavola at Pellegrini Cucina Italiana celebrates the fall harvest season. Savor fall-inspired dishes in our restaurant, explore artisanal goods at our Italian Market Store, sip seasonal cocktails at our Wine & Cocktail Bar, enjoy harvestfresh catering, and visit our booth at the Greeley Farmer’s Market.
Where Italian tradition meets autumn’s bounty—every bite tells a story.
1-7: 2025 Greeley Chamber of Commerce Annual Ag Tour featuring Arbor Valley Nursery, Bigfoot Turf, and A-1 Organics. Photography by Dodge Media
L
ord,
We thank you for the many blessings, gifts and freedoms we have been given, we surrender our will and pray for Your guidance to steward them well.
Today we BOLDLY declare that our homes, be under the shadow of Your protection and grace, may every corner be guarded by Your Holy presence and may fear find no place here. We pray COURAGE and safety to our children, clarity and Wisdom to the leaders of our churches, homes and our nation, hope and inexpressible glorious Joy to every discouraged, disheartened and burdened, that your fear is overcome by faith, that you Rise up break free from strongholds and purposefully live in FREEDOM.
Jesus, we ask these things in Your name,
Amen
Flooring Store
Harvest Clarity.
measure what matters.
Trusted appraisal and consulting services across Colorado and Wyoming. We specialize in complex land and water-rights valuation, delivering clarity and confidence to landowners, attorneys, lenders, and public agencies. From estate planning to eminent domain, we help clients navigate decisions rooted in real value.
business
Cheers to 30 Years: Honoring Stacy Tadlock
Steamway Floor to Ceiling proudly celebrates Stacy Tadlock for 30 years of unwavering dedication and loyalty. As a valued member of this family-owned company, Stacy’s hard work, positivity, and commitment have left a lasting impact. Her contributions have been vital to the team’s success and growth, and she will always remain part of the Steamway family. With gratitude from Dave and Pat Grauberger, Troy and Kim Weber, and the entire Steamway team— here’s to many more.
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• Secure
• Clean Facility
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• UPS Shipping Dealer
• U-Haul Truck Dealer
Introducing: Darkness to Light Web-Based Workshop for Your Team
The goal of the Darkness to Light workshop is to educate community leaders and adults on the issue of child abuse. It is a nationally distributed, evidence-based program that aims to educate adults to be responsible for preventing, recognizing, and reacting to child abuse. To learn more about the program and schedule a session for your team, check out the Life Stories website at LifeStoriesWeld.org/Programs/ Darkness-To-Light/.
Greeley Partners Launch BrainWise Sessions for Students
The Greeley Partners Prevention Education Team begins hosting BrainWise sessions for the 2025 school year, already reaching three elementary classes and two middle school classes. BrainWise is an evidence-based social-emotional learning curriculum that equips youth with tools to make healthy choices. This initiative reflects Partners’ ongoing commitment to prevention education and supporting student success. Learn more at PoweredByPartners.org/ Prevention-Education.
Farewell to Jolene Yates
Weld Community Credit Union said farewell to Jolene Yates. After nineteen years of dedicated service, Jolene is moving to Nebraska to be closer to her grandson. As the marketing director, she helped build relationships with our community. Jolene cultivated and embraced the credit union philosophy of “people helping people” with everything she did. Weld CCU is grateful for the time, energy, and heart she’s poured into our community. The Weld CCU team and the community will miss her.
Greeley Philharmonic Orchestra Introduces Día de los Muertos Celebration
On Saturday, November 1, at 7 p.m., the Union Colony Civic Center will host the Greeley Philharmonic Orchestra with guest conductor Diego BarbosaVásquez. Canciones para ti (Songs for You): Una celebración del Día de los Muertos features beloved works including La Llorona, El Triste, Amor Eterno, and La Vida es un Carnaval Tickets are available at GreeleyPhil.org This performance is new to the GPO lineup this year!
Presented by:
Rooted in Flavor, Guided by Family
TA
CULICHI TELLS THE STORY OF A FAMILY, THEIR CULTURE, & A DREAM REALIZED THROUGH FOOD
PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY
There’s a story woven into every dish at Ta Culichi, a story that begins far from Greeley, in the bustling heart of Culiacán, Sinaloa, Mexico. It begins with the Solís family—Edith and Joel, alongside their sons Jahir and Maximiliano—who felt a calling that would take them hundreds of miles north, to a place they would soon call home. In 2014, guided by pastors, family, and friends who assured them that Greeley would bring opportunity and community, the family left behind a thriving life in Mexico. While they had built a business and established roots in Culiacán, something larger drew them onward: a desire to raise their children in a place where faith, family, and work ethic could guide every decision.
From a beloved food truck (SevenFish) to their first location on 9th Avenue and now to a beautifully remodeled space in the former Fat Albert’s building, Edith Solís shares insights into their roots, vision, and the passion behind every dish.
WHAT INSPIRED YOU TO PURSUE A PATH IN THE CULINARY WORLD, AND HOW DID YOUR FAMILY BACKGROUND INFLUENCE THAT DECISION?
From a very young age, cooking was a central part of my life, thanks to my mother. I grew up surrounded by the flavors, aromas, and traditions of our homeland in Culiacán, Sinaloa. My family always valued food not just as sustenance, but as a bridge to connect generations. That love for sharing, for gathering around a good table, is what inspired me to follow this path. More than a business, cooking is a way to honor our roots and share them with others.
CAN YOU SHARE A MEMORABLE STORY FROM YOUR TIME RUNNING THE SEVENFISH FOOD TRUCK?
With SevenFish, every day was an adventure, but one experience I’ll always remember was serving an older couple who told us our shrimp tacos reminded them of their honeymoon in Mazatlán more than 30 years ago. Seeing how a simple dish could awaken such special memories made me realize that we were doing more than selling food—we were connecting emotions, cultures,
Chilaquiles en Molcajete
and memories. That moment reaffirmed my purpose and the vision for what I wanted to build long-term.
HOW DO YOU ENSURE THAT EVERY DISH SERVED AT TA CULICHI REFLECTS THE FLAVORS AND TRADITIONS OF YOUR HOMETOWN, CULIACÁN?
Every detail at Ta Culichi—from selecting ingredients like our seafood to preparation and presentation—is inspired by the streets, markets, and homes of Culiacán. We strive to remain true to authentic flavors: using family recipes, homemade techniques, and fresh ingredients. Even small details, like our sauces and marinades, are made just as they are back home and personally prepared by my children, my mother, my husband, and myself. We want every guest to feel like they are tasting a piece of Sinaloa without leaving Greeley.
WHAT DOES IT MEAN TO YOU AND YOUR FAMILY TO SEE YOUR RESTAURANT BECOME SUCH A CHERISHED PART OF THE GREELEY COMMUNITY?
It is a source of pride and a true blessing. Seeing how warmly the community has welcomed Ta Culichi fills our hearts. We came with humility, seeking to share our culture and our roots, and it is inspiring to see families in Greeley—both Latino and American—feel welcomed and connected to what we offer. For us, Ta Culichi is not just a restaurant; it is an extension of our home, and seeing the community make it their own is deeply meaningful.
HOW DO YOU BALANCE THE DEMANDS OF RUNNING A RESTAURANT WHILE MAINTAINING A CLOSE, FAMILYORIENTED ATMOSPHERE?
Finding balance is a constant challenge, but for me, it’s essential to maintain a sense of family with both the team and our guests. We organize schedules carefully, delegate responsibilities, and always prioritize open communication. Beyond logistics, we foster an environment where everyone feels valued. We believe that when the team is united and motivated, that energy is reflected in every dish and every experience for the customer.
“Every detail at Ta Culichi—from recipes to sauces—is made by my family, so guests feel they are tasting a true piece of Sinaloa without leaving Greeley.”
Stephany, Axel, Edith, Maximiliano, Jahir, and Joel Solis
“Ta Culichi is more than a restaurant; it’s an extension of our home. Seeing the community embrace it— families both Latino and American—and make it their own is deeply meaningful and fills our hearts with pride.”
WHAT ROLE DOES YOUR FAMILY PLAY IN THE DAILY OPERATIONS OF TA CULICHI?
My family is at the heart of Ta Culichi. They have not only supported me from the beginning, but they actively participate in many areas—from cooking and guest service to creative menu decisions. This isn’t just a family business; it’s a shared dream, and everyone contributes their passion to make it a reality. Our goal has always been to innovate and build together, which keeps us closer and shows in every corner of the restaurant.
LOOKING AHEAD, WHAT ARE YOUR HOPES AND DREAMS FOR THE FUTURE OF TA CULICHI AND YOUR FAMILY’S LEGACY?
Our dream is for Ta Culichi to continue growing as a symbol of cultural pride and community connection. We want to put the names of Sinaloa and Greeley high, continue generating meaningful jobs, and expand without losing our essence—maintaining quality, authentic flavors, and personal service that have defined us. Long-term, I hope this project becomes a legacy for my children and for other families, not just as a business, but as an example of what can be achieved through hard work, passion, and love for your roots. We want everyone—our family, our guests, and the community—to see in Ta Culichi a story of identity, effort, and family unity.
EDITH
SOLIS’ FINAL THOUGHTS
The story of Ta Culichi is more than just about food; it is a testament to identity, family connection, and dreams that cross borders. Every dish tells a story, and every guest who walks through the doors becomes part of the family. With the flavors of Culiacán as their banner and love for God and family as their driving force, the future of Ta Culichi promises to remain as authentic, innovative, and delicious as ever.
Plebe Bomb
Michelada
“The future of Ta Culichi promises to remain as authentic, innovative, and delicious as ever.”
Senora Torres
Pulpo Culichi & Strawberry Margarita
Solis Familia 2021 (SevenFish Food Truck)
Solis Familia 2025 (Ta Culichi) - Now including Abuela Dora, Sobrino Frank, & Nieto Axel
Savor the Fall Season:
HARVEST, COZY DAYS COLORS &
Meeker’s
PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY
Inside the Culinary and Service Transformation Redefining Meeker’s Dining Experience
Reimagined
Meeker’s has long been a fixture in downtown Greeley, known for its inviting atmosphere and connection to the DoubleTree by Hilton. Recently, the restaurant has entered a new era, one rooted in its original promise—Source Local, Dine Local, Drink Local—while introducing an elevated dining experience that reflects the bounty of Colorado and the warmth of genuine hospitality.
At the helm of this transformation is Greg Monjure, director of food and beverage, who has helped steer the restaurant back to its founding vision. “We rebuilt the training guide from scratch and rebooted our service philosophy,” Greg explains. “The goal was to deliver an authentic, elevated dining experience rooted
in the bounty of Colorado. We proudly partner with locally sourced vendors, guided by regional influence and inspired by seasonal ingredients.”
That same philosophy is echoed in the kitchen, where Executive Chef Travis Bailey has led a thoughtful menu refresh grounded in both purpose and passion. “We wanted to energize the experience without losing the soul of what makes this place special,” Travis shares. “Guests told us what they missed, so we brought back the classics—those comfort-driven staples that feel like home. At the same time, we layered in new ideas and flavors that reflect who we are today: creative, focused, and proud of our craft.”
The result is a menu that feels familiar yet fresh, refined but never pretentious. Staples like the Beer-battered Fish & Chips, made with Tightknit Brewing’s Irish Red Ale, remain a favorite—a nod to Meeker’s local roots and Colorado partnership. Artisan pretzel bites from XLVII Bakery in Thornton, served with WeldWerks Ale cheese sauce, and the signature truffle cheese fries showcase a refined take on approachable bar fare. Every detail reflects intentional sourcing and pride in local producers.
New standouts have already begun turning heads. “Our Prime Rib Flatbread is a gamechanger,” Travis says. “Tender sliced prime rib with bold, savory accents—it’s rustic, rich, and absolutely crave-worthy.” On the lighter side, the Summer Crunch Salad captures the best of the season, with vibrant ingredients and layered textures that make it as visually striking as it is refreshing. Even the Mac & Cheese—one of Meeker’s most beloved comfort dishes—returns with signature flair and substance.
Behind the scenes, both leadership and kitchen culture have evolved in tandem. For Greg, service begins with storytelling. Staff are no longer just order-takers, but what he calls “menu tour guides,” trained to offer insight, context, and genuine connection with every table. Travis, too, has placed a strong emphasis on the environment behind the line.
CONTINUED
Chef Bailey & Greg Monjure
1855 Black Angus Beef, Pink Peppercorn Demi-Glace, Marble Potatoes, Caulilini
“WE WANTED TO ENERGIZE THE EXPERIENCE WITHOUT LOSING THE SOUL OF WHAT MAKES THIS PLACE SPECIAL. BY BRINGING BACK BELOVED CLASSICS AND LAYERING IN FRESH IDEAS, MEEKER’S NOW FEELS FAMILIAR YET NEW—REFINED, APPROACHABLE, AND DEEPLY CONNECTED TO ITS COMMUNITY.” —CHEF TRAVIS BAILEY
Angel Hair Pasta, Garlic, Heirloom Tomatoes, Parmesan, and Basil & Beer-Battered Cod with Tightknit Irish Red Ale, Sidewinder Fries, and Sweet Chili Tartar
“The biggest shift has been cultural,” he explains. “We’ve built a kitchen where everyone has a voice, and where execution is everything. There’s real pride behind every station now.”
That pride shows in every dish, thanks to an increased focus on scratch-made components and seasonally driven ingredients. “We’ve doubled down on house-made sauces, dressings, and components,” Travis adds. “It gives us more control, more authenticity, and ultimately, more integrity on the plate.” Local partnerships have taken center stage, not just as suppliers but as collaborators in Meeker’s mission to bring quality, sustainability, and community into every meal.
The atmosphere remains quintessentially Meeker’s—unpretentious yet refined, where locals and travelers alike feel at ease. The warm, wood-accented interior and softly lit bar invite guests to linger, whether for a slow brunch, an after-work cocktail, or an extended dinner with friends. Greg describes the balance as “casual personality, professional service,” a guiding principle that ensures guests feel like neighbors while receiving the polished attentiveness of a high-end dining room.
The bar program has also evolved quietly but intentionally. Local brews, craft cocktails, and thoughtfully selected wines pair effortlessly with the food, rounding out an experience that’s relaxed but elevated. Whether it’s a seasonal sangria or a smallbatch whiskey, every element on the drink menu has been curated with care.
From front-of-house philosophy to kitchen discipline, Meeker’s has become a study in harmony— where elevated cuisine meets everyday comfort, and hospitality is more than a service standard. “We believe great food doesn’t have to be complicated to be impressive,” Travis says. “It just has to be done
right.” That mindset has allowed Meeker’s to grow without abandoning what has always made it special.
The result is a dining experience that feels both new and familiar—a return to roots with a fresh perspective. Meeker’s is no longer just a hotel restaurant; it has reclaimed its place as a destination for the Greeley community, where local flavors meet thoughtful preparation and genuine hospitality. It’s a space where business lunches transition into happy hour, and date nights linger into dessert.
As Greg notes, the ultimate goal is simple yet powerful: “The greatest compliment is for a guest to leave and say they can’t wait to come back, that they can’t wait to bring someone else with them.” Travis echoes that sentiment: “Great food is just the starting point. It’s the warmth, consistency, and care behind it that turns a meal into a memory.”
With its revitalized menu, renewed commitment to sourcing local, and service that blends warmth with sophistication, Meeker’s is redefining downtown dining in Greeley—one dish, one story, and one guest experience at a time.
Branding Iron
ON Fall Fun STALKING up
Cornhusk Centerpiece
When life gives you lemons, or cornstalks as it seems, make something beautiful! The holidays can be stressful. Your table centerpiece doesn’t need to be.
To create this cornhusk centerpiece, simply remove the dried tops of the cornstalks, arrange them in a vintage soup bowl adding a few ears of corn to give more stability and visual interest. Add preserved pinecones for guests’ place settings and you have the perfect touches for your table. Pinecone instructions can be found at SilvertoothHome.com/blog/pinecones-leaves
LeAnn’s Cornhusk Styling
• White Dishes & Platters
• Gold Charger Plates
• Woven Placemats
• Rust-Orange Napkins
• Thanksgiving Crackers
• Cornhusk Centerpiece
• Pinecone Guest Cards
• Real Pumpkins
LeAnn can’t wait to see what you create for your own fall table. Tag her on IG @SilvertoothHome and #SilvertoothHome so she can share.
One Vision, Three Tastes
BEHIND THE BOLD FLAVORS OF WING SHACK, LUNA’S, AND SEXY SAMMIES
PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY & GAZE PRODUCTIONS
Wing Shack Shack Beer
Sexy Sammies Tenders
Centennial Hospitality Group has become one of Northern Colorado’s beloved names in dining, with its story rooted in a simple yet profound love for people and the bonds that food creates. Founded by Brian Seifried, the group has grown from a single wing joint in Garden City into a trio of unique restaurants: Wing Shack, Luna’s Tacos & Tequila, and Sexy Sammies, each with its own vibrant culture and loyal following. At its heart, Centennial Hospitality Group thrives on family, community, and a deep commitment to hospitality.
Brian often praises his partner, Sam Corliss, as the heartbeat of the group, along with a dedicated leadership team. Together, they have crafted not just restaurants, but warm spaces where people come together.
Centennial Hospitality Group is more than a business— it’s a family-driven venture that has redefined local dining in Greeley and beyond.
THE FOUNDATION: WING SHACK
The journey began with wings. While studying at Colorado State University, Brian worked at a local wing joint and discovered food’s incredible ability to connect people. After visiting the Greeley Stampede, he realized the town was rich in energy, culture, and community but lacked a modern gathering place for something as beloved as wings.
That vision became a reality in Garden City, where Brian opened the original Wing Shack on 8th Avenue. It was a bold leap of faith for Brian, as he dedicated his early days on the line to perfecting his sauce recipes amidst the greasy smoke and the lively sounds of nearby dive bars. What began as a risk quickly turned into a local favorite, wholeheartedly supported by the community.
“The community supports us in so many ways,” Brian shares. “What started as something small became a place I could call home.”
For Brian, the “OG Shack” still holds a special place in his heart. It symbolizes not only the start of Centennial Hospitality Group but also the foundation of everything that followed—a belief that good food with soul, paired with genuine hospitality, can become the heart of lifelong memories.
SPOTLIGHT ON LUNA’S TACOS & TEQUILA
Among Centennial Hospitality Group’s lineup of eateries, Luna’s Tacos & Tequila shines as one of Downtown Greeley’s favorite hangouts. Originally imagined as a fast-casual spot, Luna’s quickly blossomed into something truly special. It’s not just a place for a quick bite; it’s where friends gather, celebrations unfold, and unforgettable memories are made. The restaurant has transformed into a vibrant, full-service experience, capturing the lively spirit of downtown’s revitalization.
Tacos take center stage, acting as a canvas that narrates tales of both tradition and innovation. Guests can enjoy beloved classics like carnitas and barbacoa, paired with unique creations such as Korean pork belly and Nashville hot chicken tacos. The menu showcases a deep respect for heritage while embracing a playful exploration of diverse flavors.
The bar program is a thrilling adventure for the senses. What started as a simple love affair with tequila blossomed into an enthusiastic appreciation for the profound depth and vibrant diversity of agave spirits. Today, Luna’s proudly showcases not only tequila, but also mezcal, bacanora, and an array of
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“The community supports us in so many ways. What started as something small became a place I could call home.”
Luna's Fajitas
other exquisite small-batch spirits from the heart of Mexico. The cocktails are a bold reimagining of classics, such as the Oaxaca Old Fashioned, which seduces with a smoky mezcal base, while the house margaritas are a celebration of fresh, pure ingredients, crafted with heart and soul.
Luna’s also embodies Centennial Hospitality Group’s commitment to supporting local. Partnerships with Colorado Tortilla Company, Hazel Dell Mushrooms, and other small producers reinforce a value system rooted in community. Even the Luna Lucha Lager, brewed locally, reflects the group’s focus on collaboration and authenticity.
Sam Corliss has played a key role in shaping Luna’s identity. Her creative vision has impacted the restaurant’s design, atmosphere, and community vibe, giving the space its unique character. As Brian points out, the restaurant wouldn’t be what it is without her passion and touch.
PLAYFUL SPIRIT: SEXY SAMMIES
If Wing Shack was the beginning, Sexy Sammies was the group’s electrifying rebirth. Conceived amidst the pandemic, the concept emerged as a daring experiment with chicken tenders and sandwiches in a ghost kitchen. The team quickly realized it deserved a spotlight of its own.
Sexy Sammies burst onto the scene with charisma from the outset: a playful, cheeky brand delivering fried chicken sandwiches bursting with flavor. From the fiery Nashville Hot to the zesty Korean-inspired garlic crunch, the menu became an exhilarating playground for the team’s imagination.
“Chicken is our game,” Brian explains with conviction. “But Sammies gives us a chance to unleash our creativity, to revel in it, and to offer something Northern Colorado can truly call its own.”
What sets Sexy Sammies apart is not just the tantalizing food; it’s the vibrant culture behind it. Unlike the mundane chain restaurants lining the highway, Sammies is brimming with character, personality, and a local spirit that mirrors the people who built it. It’s fast and casual, yet deeply intertwined with Centennial Hospitality Group’s grand mission of crafting gathering spaces rooted in community.
UNITED BY HOSPITALITY
Wing Shack, Luna’s, and Sexy Sammies might be culinary triplets with their own flair, but they’re firmly bonded by one delicious belief: feeding folks is an act of love, according to Centennial Hospitality Group. With over 30 managers and a powerhouse exec team (hello, University of Northern Colorado grads!), they live and breathe this tasty mantra with enthusiasm and dedication.
Brian’s the first to readily admit that while each spot has its own groove, they’re all dancing to the same beat of hospitality. From the friendly faces to the drool-worthy dishes, these restaurants have witnessed everything from BFFs to weddings bloom right under their roofs—true proof that food is the ultimate glue.
As for Brian, he’s the happiest when he’s in the thick of it—pouring tequila at Luna’s, clearing tables, or hustling alongside his crew. “Admin tasks can zap me,” he chuckles, “but the energy of the restaurants always recharges my batteries.”
It’s this hands-on vibe, mixed with Sam’s creative spark and the team’s unwavering dedication, that makes Centennial Hospitality Group tick.
ROOTED IN COMMUNITY
From the earliest days, the strength and joy of community support have been key in transforming a modest Wing Shack into a vibrant hospitality group with city-wide impact. Wing Shack’s initial success was fueled by locals who gathered game day after game day—cheering, eating, and joyfully investing their time in a place that felt like home.
That neighborhood allegiance endures with enthusiasm. Centennial Hospitality Group has become an energetic member of Greeley’s cultural life—participating in lively events like the Greeley Stampede, offering family-friendly activities at Trick or Treat Street, and spreading joy to summer crowds at Freezie Days.
This spirited circle of support continues to drive the group forward. As Brian reflects, “What started small became a place where Greeley gathers, and that’s no small part of why we keep doing it.” In every taco, wing, and sandwich, there’s a piece of that collective journey, one built on connection, trust, and a shared investment in community.
FROM PASTURE TO PLATE
The Sanger Family
HONORING HERITAGE WHILE SHAPING THE FUTURE OF RANCHING
Ranching is more than a livelihood—it is a culture built on hard work, honesty, and family, and it is this culture that continues to shape Northern Colorado today. At the center of that is TurnKey Cattle Company, where beef is not just a meal—it is the living testament of a cowboy’s legacy. Founded by Chad Sanger and his family, TurnKey Cattle Company carries forward the traditions of the ranch while offering something distinctly modern: a chance for local families to taste beef raised with honesty, quality, and a promise rooted in community values.
For Chad, TurnKey Cattle is not a side business or a passing idea but a continuation of a way of life. Ranching is a rhythm that has defined his family for generations. Early mornings, hard labor, and an unshakable reliance on neighbors are the cornerstones of a livelihood that is both demanding and rewarding. His vision for TurnKey reflects that deep sense of connection. “What we do brings family and friends together to achieve a goal,” he explains. “The Western way of life is community. Without it, ranches don’t survive. It’s something I want to carry on for many generations to come.”
That vision is about ensuring that ranching itself doesn’t become a relic of the past. In Northern Colorado, where agricultural roots run deep, ranchers have always been at the heart of community identity. Chad sees TurnKey Cattle as a way to keep that identity alive, reminding people that the values of the ranch—hard work, honesty, integrity, and care for the land—still matter. For him, preserving this way of life is just as important as raising beef, because without it, a vital part of Colorado’s story could be lost to the next generation.
TurnKey’s philosophy is captured in its brand identity: The Flavor Frontier. The tagline reflects the family’s promise to
always seek better—not only in the flavor of the beef, but in the stewardship of the land and the continuation of tradition. “I am not a man that settles,” Chad says. “I want to keep improving, and that is my promise to our customers. Where we are at now is just the beginning.” His words carry a dual meaning: improvement isn’t only about refining taste, but also about ensuring that ranching remains visible and respected in a rapidly changing world.
The Sangers raise their cattle the way they believe beef should be raised—pasture-raised, grass-fed, grain-finished, and free of hormones or unnecessary shortcuts. Their approach is deliberate, built on principles passed down through family and strengthened by experience. “We care about every single step from the pasture to your plate,” Chad says. “We pride ourselves in quality and honesty.” This philosophy separates TurnKey from storebought beef, where efficiency often overshadows connection. In contrast, every cut from TurnKey reflects the family’s hands-on care and their insistence on doing things the right way.
But TurnKey Cattle Company is not just about cattle—it is about people. “A majority of the great memories I have are around a table,” he reflects. Those memories, whether they involve family dinners on the ranch or holiday gatherings, remind him of the importance of tradition. In the Sanger household, prime rib has long been a centerpiece at Christmas and Thanksgiving, a meal that signifies celebration and togetherness. With TurnKey beef, Chad hopes other families can create their own traditions and memories, carrying forward that same sense of belonging.
The staged long-table dinner, with its Western charm and communal seating, captures more than just aesthetics—it reflects what TurnKey stands for. A meal, in this setting, is a shared experience where neighbors become family and family becomes community. By anchoring their brand in these values, the Sangers are showing that ranching is not just about producing food but about preserving a way of life where people gather, connect, and share in something meaningful.
As TurnKey expands its offerings, from individual cuts to bulk bundles like the Cowboy Crate, the goal remains steady: to keep ranching visible and viable for the next generation. For Chad, the most important part of this work is ensuring that children in Northern Colorado grow up with an understanding of ranching. He hopes they will see the dignity in the work, the value in the land, and the joy in gathering around a meal that came from the hands of people they know.
At its core, TurnKey Cattle Company is about legacy. Chad’s work ensures that the values of ranching are not lost on the next generation. It is a reminder that the Western way of life still matters, that flavor can always be refined, and that the result is far more than a meal. It is, in every sense, a promise kept.
CHAD’S FAVORITE PRIME RIB RECIPE
Ingredients
• TurnKey Cattle Company Prime Rib Roast
• Olive oil
• Kosher salt
Directions
1. Preheat your oven to 425°F.
2. Place the TurnKey Cattle Company Prime Rib on a roasting pan or baking dish. Drizzle with olive oil, rubbing it evenly across the entire surface so the roast is fully coated.
3. Sprinkle generously with kosher salt, making sure every side is seasoned for the best crust.
4. Roast at 425°F for 30 minutes to create a rich, golden exterior.
5. Lower the oven temperature to 220°F and continue cooking slowly until it reaches your preferred temperature. For a tender, juicy center, aim for an internal temperature of 135–145°F (medium rare to medium).
6. Once finished, let the roast rest before slicing to allow the juices to redistribute.
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkinFRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
OCT 9 - NOV 23 2025 TH RD
7 WEEK COURSE (HYBRID ONLINE/INPERSON)
100% ACTIVE LEARNING, INTERACTIVE MODULES, WORKSHOPS, AND LIVE ONLINE SESSIONS
WEEKLY STUDY MATERIAL TO KEEP TRACK OF PROGRESS
Chris, Samantha, and Brian Rudy, Owners
Shrimp Tacos
FROM Mama’s Kitchen TO GREELEY’S Table
When Brian Rudy opens the doors to Los Ponchos each morning, he carries with him decades of connection to Greeley. A proud University of Northern Colorado graduate, longtime wrestling coach at Greeley Central High School, and former mayor of Evans, Brian has never been far from the center of this community. His journey into the restaurant world began years ago with three successful Jimmy John’s franchises, but Los Ponchos represents something different—something personal. It is the culmination of family, culture, and perseverance, and it has already carved out a spot on Greeley’s west side.
The idea for Los Ponchos began when Brian and his brother, Chris, were searching for a way to fill a vacant unit in a building they owned. Inspiration struck after Chris spoke with a friend from Columbine Country Club—an executive chef preparing for retirement. Known affectionately as “Mama” Rosales, she had spent more than a decade sharing her culinary gifts at prestigious clubs. Though she was ready to step back from her formal career, her passion for cooking was still strong.
Mama's Breakfast Burrito
Mama brought her cherished recipes, rooted in her Salvadoran heritage, while the Rudys provided the space and support to bring the vision to life. That partnership became the foundation of Los Ponchos. “Everything we make is homemade, from the salsa to the meats sliced each morning,” Brian explained. “They’re Mama’s recipes, and we don’t change or take shortcuts with them.”
Inside the restaurant, Mama’s influence is everywhere. A photograph of her hangs in the kitchen as a tribute to the origins of the menu. The walls feature playful murals and Spanish phrases, with new pieces added as friends and family return from travels to Mexico. The décor grows alongside the restaurant itself. For Brian and his team, the goal was never polish or pretense—it was honesty, a space that feels like home.
Since its opening in late October of 2023, Los Ponchos has steadily built a loyal following. Breakfast burritos, ready for busy mornings or customized to order, have become favorites among oilfield workers, families, and locals looking for a hearty start to the day. Tacos, smothered burritos, and Mama’s salsa draw praise for their balance of spice and richness. While Greeley has no shortage of Mexican restaurants, Los Ponchos is set apart by its roots in both Salvadoran and Mexican cooking. Mama Rosales’ recipes blend the familiar comforts of authentic Mexican fare with the earthy, homemade depth of Salvadoran tradition. From the tang of fresh salsa to the slow-cooked meats, every dish carries the mark of food made from scratch.
But the story of Los Ponchos is as much about people as it is about food. Family is at its foundation. Brian’s wife, Samantha, plays a critical role in the family’s restaurant operations, overseeing their Jimmy John’s stores and supporting Los Ponchos as well. The couple’s twin six-year-olds are already part of the atmosphere, proudly spending time in the restaurant that bears the imprint of their family’s hard work.
Community has always been central to Brian’s life, and Los Ponchos is no exception. For 21 years, he coached wrestling in Greeley, mentoring students from all walks of life. His time in local government deepened that connection, and he has long believed in giving back however possible. That spirit carries into the restaurant, where Los Ponchos sponsors youth sports, supports local causes, and looks for ways to make an impact. One upcoming promotion speaks directly to that commitment: $2 breakfast burritos on Mondays for students who show an ID. It reflects Brian’s belief that food should be accessible, especially for young people navigating busy lives with tight budgets.
This dedication to service feels all the more remarkable given the personal challenges Brian has faced. The restaurant’s sign went up months before the doors finally opened, leaving many in Greeley wondering about the delay. During that time, Brian was undergoing surgeries and chemotherapy treatments as part of his fight against cancer. The illness slowed the process, but it never stopped it. “It wasn’t that we didn’t want to open sooner,” he explained. “I just physically couldn’t at the time.” With treatments now part of his routine, Brian has refused to let his diagnosis define him. His determination to keep working, building, and serving has only deepened his ties to the city he calls home.
Los Ponchos is a family effort, from my wife and brother to Mama’s recipes that make it special.
Every dish carries a story of where we come from, and we want people to feel that sense of home when they walk in.
- Brian Rudy, co-owner
For Brian, Greeley is more than where he lives; it is part of who he is. He has been here since 1993, raised a family here, built businesses here, and devoted years to coaching and civic service. Los Ponchos is simply the latest extension of that lifelong commitment. It is a place to share a meal, to gather with friends and family, and to connect over food that carries a story.
Looking ahead, Brian hopes Los Ponchos will become a community fixture, the kind of spot families stop at before a football game or students swing by after class. Expansion may come in time, but the priority now is creating a place where tradition, flavor, and generosity come together.
Los Ponchos is more than a restaurant on 6925 W 10th St Suite 200. It is the story of a family, a neighborhood, and a man who continues to give even while fighting his own battles. In its first year, it has already found its place in Greeley’s culture. For residents and students alike, it offers something more than a meal—it offers a seat at Mama’s kitchen table. Visit their website for more information or to order online LosPonchosRestaurant.com
Mama's Smothered Burrito
Sopapilla
Maple Meets Mixology at Oak & Maple
Signature Sips and Greeley Roots Make This Cocktail Menu One to Savor
There’s a whisper of smoke in the air and a flicker of candlelight catching the rim of a lowball glass. At the bar, a hand-cut cube disappears slowly into deep amber as the bartender adds the finishing touch—a citrus twist flamed just enough to perfume the glass. It’s Oak & Maple’s namesake cocktail, a warming mix of bourbon, coffee liqueur from 477 Distilling, maple syrup, and bitters. Across the room, plates of savory waffles and crackling fried chicken arrive with the same confidence as the drinks. At this Greeley staple, whiskey isn’t just a pairing—it’s a purpose. When owner Matt Estrin chose the name Oak & Maple, he wasn’t just branding a restaurant—he was distilling a concept. “The oak is for the barrels that age our favorite whiskeys, and the maple ties back to the heart of the menu,” Matt explains. “We wanted to bring the two together: whiskey-forward drinks that feel rooted, approachable, and bold—just like the food.”
And the food does matter here. Oak & Maple’s menu offers much more than sweet waffles. A full section is devoted to savory builds—chicken and waffles served plain or tossed in wing sauce, hot honey, or Carolina Reaper; cornbread waffles stuffed with jalapeños and topped with cream cheese, brown sugar syrup, fresh jalapeños, and bacon; and hearty combinations finished with fried chicken and sausage gravy. “People think maple means overly sweet, but that’s not the case. The right drink balances it.
PHOTOGRAPHY BY EDGAR
MORALES PHOTOGRAPHY
A little salt, a little spice—bourbon’s natural sweetness ties it all together,” says Matt.
While the bar doesn’t age cocktails in-house, the flavor of oak is present in every pour. With a whiskey list that includes more than 70 varieties—many of them small-batch or lesser-known labels—Matt has curated a collection that’s distinctive for Greeley. “You’re not going to see the same dozen bottles lined up on our shelf,” he adds. “We’ve worked hard to find whiskeys that are unique, rare, and worth sipping.”
Chicken & Waffles and Bacon, Egg, & Waffle Benedict
Oak and Maple
• 2 oz Bourbon
• 1 oz 477 Coffee Spirit
• .5 oz Maple Syrup
• 2 Dashes Bitters
• Served over a big rock
• Garnished with a House-made Waffle Crouton and Orange Peel
Oak & Maple Cocktail
Owner Matt Estrin
Add in spirits from Oak & Maple’s sister company, 477 Distilling, and a few house-developed recipes from their cocktail team, and the result is a drink menu that feels as intentional as it is indulgent. Collaboration has played a major role since day one. Many of the bar’s best-sellers use 477 products, and the drink list includes creative nods to Greeley breweries like TightKnit Brewing and Wiley Roots. Even the garnishes and flavor infusions are often developed in-house, making each cocktail a true reflection of northern Colorado craft. It’s this commitment to supporting neighbors and highlighting regional producers that gives the bar its unmistakable sense of place. “It’s not just about putting spirits in a glass—it’s about knowing where they came from and why they belong,” Matt says.
Guest favorites reflect that playful-meets-refined philosophy. The Fruity Pebbles and Espresso Martini cocktails add nostalgia and richness, while riffs on Old Fashioneds lean warm and classic. One of Matt’s favorite pairings? The signature chicken and waffles alongside the Oak & Maple cocktail—a bold match that highlights every note on the menu.
Whether guests come for a morning brunch or a latenight pour, Oak & Maple’s cocktail menu stands as more than an afterthought—it’s a central part of the experience. As Matt puts it, “We didn’t want to just have drinks on the menu. We wanted to build something that felt like it belonged here.”
Fruity Pebbles
• Muddled Strawberries
• 2 oz 477 Lemondrop
• Topped with Cream Soda
• Served over small iced cubes
• Topped with Whipped Cream and Fruity Pebbles
Fruity Pebbles Cocktail
Owners Brandon Belfiore, Chad Frazier, and Sean Belfiore
Chicken Teriyaki
Egg Rolls & Dumplings
When it comes to Greeley, some of the best stories begin with neighbors. For Sean Belfiore, Brandon Belfiore, and Chad Frazier— the local owners of Hiroshi—that story started after graduating high school. Sean and his friends would meet every Monday at Hiroshi, lingering over their favorite bowls of food. Week after week, their routine grew into a tradition and eventually a friendship with the restaurant’s original owner.
What began as customers craving a meal grew into something more. In 2014, the group opened a west Greeley location with the blessing of the owner. Two years later, they purchased the franchise outright. Today, Hiroshi operates three thriving locations—two in Greeley and one in Evans—each carrying forward the simple idea of “neighbors serving neighbors.”
That phrase carries weight for the three owners, all of whom grew up in Greeley, went to school locally, and have families here. “We have a lot of pride in Greeley and Weld County and want to be a part of its continued growth and success,” Sean explained. That sense of local pride shows up not only in the food they serve but in the way they run their restaurants—personal, approachable, and rooted in community.
Hiroshi’s character mirrors Greeley itself: hardworking, welcoming, and diverse. The restaurants’ teams come from many different backgrounds, creating workplaces that reflect the vibrant culture of the city. Unlike larger corporate chains, Hiroshi’s smaller footprints are intentional. They allow the owners and staff to connect with guests in a more personal way, making each visit feel closer to a gathering than a transaction.
Food, of course, remains at the heart of Hiroshi’s appeal. Generous portions, fresh ingredients, and a focus on flavor keep people coming back. But the secret, Chad says, is in the sauces.
“All our sauces are made in-house and from scratch. Each of our meals features at least one of our signature sauces that brings everything together into a masterpiece of exploding flavor.” That attention to detail makes Hiroshi equally appealing to families seeking a quick, healthy meal, small business groups gathering for lunch, and friends wanting to share a bowl together.
Just as important as the food is the way the restaurants invest in the Greeley community. Hiroshi supports organizations like
the Weld Food Bank, Salvation Army, and Santa Cops through events such as Hiroshi’s End of Summer Sundays. Other efforts include Dine Out for Hunger, high school football sponsorships, and discounted meals for students and teachers in Weld County. From sponsoring the Greeley Stampede and Greeley Blues Festival to supporting the 2024 Middle School State Wrestling Meet, the business consistently gives back to the people who have supported it.
Inside the restaurants, the atmosphere is built on the same foundation. Staff members look out for each other and support one another beyond work, celebrating milestones together as a family would. Many employees are lifelong Greeley residents themselves, with children attending local schools and ties to other small businesses in town. In this way, the restaurants become not just workplaces but extensions of the community.
Looking to the future, Sean, Brandon, and Chad envision more growth while holding tight to their local roots. Their goal is to remain active in community support, continue fostering a welcoming environment, and keep delivering the flavors that first drew them to Hiroshi as young customers. As Sean put it, the ultimate vision is simple: to become “more than just a meal; we want to become a memory.”
Yakitori Meal & Chicken Teriyaki Meal
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.
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!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
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.
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)
Honey Glazed Pear & Chicken Sandwich
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.
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Direct Primary Care
FRANK MORGAN, M.D.
JEN WENNING, F.N.P.-BC
LINDSEY HILL, F.N.P.-BC
OCTOBER 9TH
Partners Hosts Annual Be the Difference Event
Chipper's Lane - 2454 8th Ave | 5:30 PM
Community members are invited to attend the annual Partners community engagement event in Weld County, featuring the first-ever Bowling Bonanza. The event includes free drop-in bowling, laser tag, and appetizers. Compete for prizes awarded to both individual and team bowling scores, with additional opportunities to win through a gift raffle. This free community event is designed to celebrate their work. Register at PoweredByPartners.org/BTD2025
OCTOBER 11TH
The Tie That BindsGreeley Chorale
First Congregational United Church of Christ, 2101 16th St | 7:30 PM
This concert focuses on the connections that unite us: love, faith, common purpose, and of course Music! The Chorale will perform a wide variety of compositions, including works by Mendelssohn, Moses, Hogan, de Lassus, Andrew Maxfield, Melanie DeMore, Tom Trenney and more! You'll really enjoy this mixture of styles, lively rhythms, and instrumentation. Grab tickets at greeleychorale.org/ tickets or call 970-351-4849.
OCTOBER 14TH
Medicare Planning with Edward Jones
Online/Webinar | 1:00 PM
Join us for a free, informative webinar discussing Medicare Planning on October 14 at 1:00 p.m. Learn the essentials and get answers to your ques-
tions so you feel confident during open enrollment. Don't miss this opportunity—reserve your spot with the link below, or contact Dayna Hazlewood at 970.330.8397, or Nick Kenny at 970.415.8125 to register. EdwardJones.Zoom.us/Webinar/Register/ WN_JYL673MSSWWazmwy52-pDQ
OCTOBER 24TH
Trick or Climb
Greeley Recreation Center, 651 10th Avenue | 4:00 PM
Families are invited to enjoy a Halloween adventure at the Greeley Recreation Center. Participants can climb the wall and collect treats at the top during this free, family-friendly event.
OCTOBER 24TH
A Haunted Night at the Family FunPlex
Family FunPlex, 1501 65th Avenue | 5:00 PM
Bring your ghouls and goblins to trick-or-treat through the fieldhouse and miniature golf course (weather permitting). Create Halloween artwork in our coloring contest, devour refreshments at the witch’s tea party, make a craft, and come dressed for the costume contest from 6 to 7 p.m.
OCTOBER 25TH
Cosmic Costume Skate
Greeley Ice Haus, 900 8th Avenue | 7:00 PM
From 7 to 8:30 p.m., guests can dress up in costume, skate with friends, and take part in a festive costume contest. Admission is $10 and includes skate rental.
CONTINUED
OCTOBER 25TH
Celebrating Women Gala
AIMS Community College Welcome Center Auditorium | 7:30 PM
Join the 32nd Annual 2025 Celebrating Women Gala as they honor extraordinary women who lead with confidence, integrity, and dedication- women who inspire us all to do better. Purchase tickets at fawp2025.eventbrite.com
OCTOBER 28TH
Partners Hosts: Teen Life Hacks and Adulting 101
LINC Library | 5:00 PM
Adulting can be tough, but teens don't have to navigate it alone. Your teen can join Partners and the LINC Library on the path to self-sufficiency. Each month, real-world topics are discussed to empower and help teens build the skills to thrive independently. Registration opens Oct. 14 at 5:00 p.m. Geared toward youth aged 14 to 23. Register at HighPlains.LibCal.com /Event/14570621
OCTOBER 28TH
Zombie Zumba®
Family FunPlex, 1501 65th Avenue | 6:00 PM
Come dressed for Halloween and compete in a costume contest. Admission: drop-in fee or free admission with Greeley Recreation membership.
OCTOBER 28TH
The Weld Community Foundation’s Spread the Good Luncheon
AIMS Welcome Center, 4901 W. 20th St | 11:30 AM
The Weld Community Foundation’s Spread the Good Luncheon celebrates philanthropy through music and storytelling. This year’s event features a songwriter’s circle hostevents
ed by Mary Claxton, with local musicians sharing original songs about community, connection, and generosity. The performance culminates in a collaborative finale, uniting voices to honor the spirit of giving that helps Weld County thrive. For Tickets or Sponsorship Information visit weldcommunityfoundation.org
OCTOBER 29TH
Greeley Chamber of Commerce Hosts Greeley Eats
UNC Campus Commons & Multipurpose Room | 1051 22nd St, Greeley, CO 80639 | 5:00 PM
Calling all foodies! The Greeley Area Chamber of Commerce is excited to announce the third annual celebration of the flavors of Greeley, Greeley Eats. Enjoy complimentary samples, cast a vote for fan favorites, and meet the people behind the dishes who shape the growing food scene. Tickets are $25 for Investors and $35 for Non-Investors. Purchase them at GreeleyChamber.com/Greeley-Eats/.
OCTOBER 31ST
Fall Trick or Treat Street
8th & 9th St Plazas, Greeley, CO 80631 | 4:00 PM
Trick or Treat Street turns Downtown Greeley into a Halloween haven! Kids collect treats from downtown businesses, pose with Distortions Unlimited props, and join spooky activities like Spook Alley ghost tours and pumpkin painting. Pick up a candy map at the Rio Grande corner and enjoy a night of eerie fun, community cheer, and costume creativity. Want
Shaken, Stirred, Spritzed
PHOTOGRAPHY BY EDGAR
MORALES
PHOTOGRAPHY
Featuring 477 Distilling's bold Orange Guava Highball
Downtown Greeley’s 477 Distilling shakes things up with bold, housemade spirits and creative cocktails you won’t find anywhere else. Known for pushing flavor boundaries, 477 pairs local ingredients with serious skill to craft drinks that WOW. Whether you’re sipping a classic with a twist or trying something totally new, this local gem serves up good times and great vibes. Stop by to taste why 477 is Greeley’s go-to spot for curated cocktails or try their Orange Guava Highball at home!
ingredients: Orange Guava Highball
• 1 oz 477 Rye Whiskey
• .75 oz 477 Orange Barrel
• .75 oz Fresh Lime Juice
• .75 oz Guava Cordial (or guava juice works too)
• Top off with soda water!
