CHEERS To Drinks, Food & Fun O C TO B E R 2 02 6
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LIFESTYLE LETTER
Fall, Football And Food
October 2026 PUBLISHER
Well, Fall is back and we're back to a theme I may know a little something about. This is easily the best time of year to talk about food and drinks. Fall, Football and Food is what makes this time of year so enjoyable, well, that and the kids went back to school. Now my kids are grown but that doesn't take away from the joy I receive from being able to get on a machine at the gym or snag a table for lunch at Red Sun. The leaves are starting to turn and the Crock-Pots are coming out of hibernation. Chili, chicken and noodles and beef stew are returning to the menu. Isn't life grand? As most of us begin to button down the patio furniture and cover the grills, except those crazies that we find out grilling in the snow, it becomes easy to retreat to our warm homes, throw something in the slow cooker and just let the days slide by. Everyone has their recipes for this time of year, and I'm sure you don't need my help with that; so instead, we wanted to throw some alternative options your way. The option to get out, have a little fun and take a break from the hearty homecooked meals that inevitably help us pack on a little bit of winter weight. "What have we come up with?" you ask. The Greenwood City Lifestyle team assembled a little bit of everything. We have fine dining, fancy cocktails and a few of my personal favorite spots. We've even included some health-conscious information to pair nicely with all of my unhealthy choices. We've capitalized on the current popularity of bourbon and thrown in a dash of delicousness with a comforting pumpkin bread recipe. Hopefully we've touched on something that grabs your attention and prompts you to try something new. The whole point, or at least what I'm trying to say is, Fall is an amazing time of year for a lot of things, especially food, but for as much as we all enjoy staying in and the home-cooking that follows, remember there are scrumptious options out there. Give your cook, even if it's you, a break and explore something new. I hope you enjoy this "Food & Drink" edition of Greenwood City Lifestyle and thank you for your continued support.
Scott Gilcrest | scott.gilcrest@citylifestyle.com E D I TO R
Julie Brown Patton | julie.patton@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R
Jennifer Denney CONTRIBUTING WRITERS
Allyson (Ally) Straczek, Julie Brown Patton, Don Seaman C O N T R I B U T I N G P H OTO G R AP H E R S
Will Bucquoy, Scott Gilcrest, Casey Lucas, Aaron Mitchell/Capture Hour Production
Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Anna Minnick
S C O T T G I L C R E S T, P U B L I S H E R @GREENWOODCITYLIFESTYLE Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Greenwood City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greenwood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle
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L I F E ST Y LE LE T T E R
Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greenwood City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
P L AY H A R D E R RENEW SMARTER
ASSISTIVE STRETCH
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K I N E S I O - TA P I N G
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MEDICUPPING
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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
28 Featured
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22 28
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Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Unforgettable Nights Out
Sip Cocktails On Main Crew Provides Memories, Handcrafted Cocktails, Bar Bites, Seasonal Drinks, Weekly Entertainment
Exceptional Dining Experiences Mo’s A Place For Steaks: Simultaneously, Truly Rare And Well Done
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Lifestyle Letter
10
City Scene
14
Business Monthly
18
Local’s Choice FOOD + BEVERAGE
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Culinary Creations FOOD + BEVERAGE
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Healthy Lifestyle HEALTH + WELLNESS
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Trend Setter FOOD + BEVERAGE
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Happy Hour FOOD + BEVERAGE
36
Events
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Eat Right FOOD + BEVERAGE
Secure Personalized Approaches To Nutrition
Optimize Well-Being With Journey Health + Wellness Therapies, Services, Products
On the Cover Sip Cocktails On Main Street is where Greenwood comes to unwind. This modern cocktail lounge in the heart of Old Town serves handcrafted cocktails, small bites, seasonal drinks and weekly entertainment. Photography: Courtesy of Sip Cocktails On Main Street
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OCTOBER 2026
city scene WHERE NEIGHBORS CAN SEE AND BE SEEN
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CITY OF GREENWOOD
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JOHNSON COUNTY COMMUNITY FOUNDATION
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SCOTT GILCREST
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GREENWOOD POLICE DEPARTMENT
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JOHNSON COUNTY COMMUNITY FOUNDATION
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THE SNACK HUB
BARGERSVILLE POLICE DEPARTMENT
1: Thanks to Joe and Lisa Williams whose donation helped purchase City of Greenwood K9 Xaden. 2: Construction is progressing for the new Greenwood Elementary School, scheduled to be completed July 2027. 3: Festival Country Indiana awarded JCCF $50,000 grant; JCCF matched for $100,000 endowment for murals/public art. 4: Hadwell Hardware completed final, 10-year Color the County Mural program for JCCF’s 25th Anniversary celebration. 5: Tried new Mexican Street Corn Dip from The Snack Hub, locally made with fresh ingredients? 6: Bargersville Police awarded $92,845.20 grant to build solar carports from Indiana Office of Energy Development. 7: Southside band Pillow Fight performs classic rock and country at The Corner Bar.
CONTINUED >
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C I T Y SC E N E
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city scene CONTINUED
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CASEY LUCAS
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AARON MITCHELL/CAPTURE HOUR PRODUCTION
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AARON MITCHELL/CAPTURE HOUR PRODUCTION
8: The Vue on Main in Old Town Greenwood is now available for events. 9: Greenwood Family Chiropractic relocated to 1799 Michele Lane, after 14 years in their former office. 10: "The space is new, but the people and heart of GFC are still the same."
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C I T Y SC E N E
Get back to the life you love.
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OCTOBER 2026
business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S
JCCF Receives $200,000 To Support Early Childhood Education And Literacy Johnson County Community Foundation representatives received a $200,000 allocation from Johnson County Commissioners using remaining American Rescue Plan Act funds to strengthen early childhood education and literacy throughout Johnson County. JCCF directed $100,000 of the allocation to Dolly Parton's Imagination Library of Johnson County Fund, which provides free, high-quality books each month to children from birth to age five. The remaining $100,000 will support additional initiatives that advance early care and education in Johnson County.
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JMH Changes Office Locations The Johnson Memorial Health Pediatrics practice has consolidated into one location at 1125 West Jefferson St., Building 1159, Ste. 304, in Franklin. The Greenwood Pediatrics building on U.S. 31 closed; call 317.736.5515 with questions. The Women’s Care office in Whiteland also closed, with providers moving to the Franklin location. WC patients with questions about their appointments can call the Whiteland office 317.530.3111 or the Franklin office 317.738.0630.
Scan to read more Photography by CandyBox Images
CONTINUED >
Scan the QR code to schedule your appointment today.
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business monthly CONTINUED
After-School Meltdowns: Why Kids Fall Apart At Home Many parents experience the same confusing moment after school: their child completely falls apart, says Katelyn Hunter, LMHC, therapist/clinical director at Peace Family Counseling in Greenwood. "I reassure parents all the time afterschool meltdowns are incredibly common. In many cases, kids aren't misbehaving. They're just emotionally exhausted," she adds. "Sometimes the emotional backpack is heavier than a family can unpack on their own; that’s OK. We're here to help your family find healing and hope."
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Former IndyCar Driver Expands Her Wine From Her Somnium Vineyard Retired racecar driver and entrepreneur Danica Patrick says "wine is about connection, not just what’s in the glass." Her 22.46-acre Somnium estate, with 6 acres planted to Cabernet Sauvignon, Cabernet Franc and Petit Verdot, sits within Napa Valley’s only all-hillside appellation. She recently expanded with Danica Rosé, working with Somnium’s winemaker Julien Fayard. Danica Rosé is organically farmed, vegan, gluten-free and fermented dry, built for year-round drinking. Visit SomniumWine.com regarding wine selections, merchandise and gifts. Photography by Will Bucquoy
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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY BY SIP COCKTAILS ON MAIN STREET
Sip Cocktails On Main Crew Provides Memories, Handcrafted Cocktails, Bar Bites, Seasonal Drinks, Weekly Entertainment, Brunch Therapy
Unforgettable Times Out As more people discover Sip Cocktails On Main Street since it opened a year ago this October in Greenwood, the biggest win for its team has been seeing first-time guests become regulars. "That's the best compliment we can receive. It tells us we're building something people genuinely want to be part of," explains Casey Lucas, co-owner. "We're excited to keep growing while staying true to our mission of creating a place where everyone feels welcome."
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LOCA L’S CH OICE | FO O D + BE VE RAGE
guest feel welcome, and that's led to a lot of word-of-mouth growth," Casey states. Operating hours for Sip are Wednesdays/ Thursdays 5-12 p.m. and Friday/Saturdays 4 p.m. to 2 a.m. Private event space is available, too. In addition to elevated classic drinks, Sip offers the following signature beverages: Naughty By Nature, Ring of Smoke, Blackberry Bourbon Sidecar, Midnight Cookie Martini, Road Rummer and Sip Happens. "As a go-to spot for connection, conversation and good vibes on Main Street, Sip is where Greenwood comes to unwind," declares Casey. 317.851.0797 SipCocktails.Bar
This newer entertainment destination is located at 250 W. Main St. It's already become a popular venue for parties, live music every Friday and Saturday, and unforgettable gatherings with a modern, upscale ambiance. The team also hosts open mic evenings on Thursdays and Singo, also known as music bingo, on Wednesday nights during which songs replace numbers and guests mark them off on a digital bingo card on their phone. Attendees sing along, sip a cocktail and see how fast they can hit bingo/singo. "We want people to feel like they're part of something the moment they walk through the door, so it's important to create 'experiences' for guests instead of just giving them a place to eat or have a drink," Casey adds. She says they definitely see patrons return because of the atmosphere and the sense of community. "People aren't just stopping in for a cocktail; they're making memories with friends and meeting new people." Through one innovative, standout offering called Brunch Therapy, they found that ladies are looking for more than a meal. "They want to make memories with their friends. The singalong brunch has definitely put us on the map. We've focused on creative drinks, and making every
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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CARE THAT GETS HER HEART You might not think twice about belly weight or a complicated pregnancy from years ago. But your heart might. Women’s heart disease risks and symptoms can be different from men. And with cardiovascular disease still being the #1 killer of women, they can’t be overlooked anymore. Franciscan Health provides specialty women’s heart care focused on the known symptoms and risks women face throughout their lives. With quick access to cardiology appointments, you can show up for your heart right away and get a care plan based on your unique story.
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This October, as tables fill with pumpkin spice and harvest recipes,
we’re reminded that sharing a meal together is where families reconnect, conversations can happen and we can practice showing up for each other. But it’s not always easy. The counselors at Peace Family Counseling can help you find the right words and tools to have difficult conversations. Conversations where healing can happen.
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Book online at peace-family.clientsecure.me or call today — most clients start can start within 1-2 weeks. www.peacefamilycounseling.com 317-881-0409 | 48 N. Emerson Ave., Ste 650, Greenwood, IN VB OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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EXCEPTIONAL DINING EXPERIENCES
Mo's A Place For Steaks: Simultaneously, Truly Rare And Well Done ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY BY MO'S A PLACE FOR STEAKS
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
Fine dining done well. Personalized hospitality. Stylish décor. Making every celebration special. Focused on versatility. "Our restaurant stands as a reflection of our enduring values and unwavering commitment to excellence," assures Jeremiah Hamman, co-owner and managing member of Mo's
“We continue to innovate, adapt and grow — honoring our rich history while thoughtfully looking toward the future.” A Place For Steaks, in Greenwood. "Our mission is to leave every guest better than we found them by creating a memorable and exceptional dining experience." Jeremiah launched Mo's last November with his wife, Nessa, who serves as owner/president of the couple's catering services. Mo's A Place for Steaks, located at 780 U.S 31 N, is known as the area’s only prime steakhouse, featuring USDA Prime cuts of beef sourced from critically acclaimed suppliers who specialize in the Prime grade. Jeremiah says their extensive seafood selection is flown in fresh each day, from which they create their signature seafood towers. He adds, "Our guests really enjoy witnessing our farbuckle filet mignon cooked to perfection, tableside. For this special entree, we use beef tallow and grass-fed butter, rather than seed oils." Appetizers range from crab cakes, calamari, seasonal oysters and shrimp cocktail to goat cheese
spread, prime meatballs, Wagyu tacos, chimichurri and wontons or crispy Ahi tuna bites. Among the soups are notable baked French onion and lobster bisque. Themed salads are roasted pear, Caesar and chopped wedge. The restaurant's 32-ounce Tomahawk and specially sourced Kobe A-5 Japanese Wagyu filet are popular. Exclusive entrees are chicken parmesan, primavera pasta, miso sea bass, sea scallops, Chilean sea bass, blackened Creole salmon and South African lobster tails. To enhance meals, side selections cover items such as grilled asparagus, creamy risotto, truffle fries, creamed corn or spinach, lobster mac 'n cheese, baked potatoes, jalapeño potatoes au gratin and brussel sprouts. Desserts highlight Bailey's crème brûlée, carrot cake, lava cake, cheesecake, brown butter cake and giant cotton candy. The bananas foster is said to bring a little theater to tables. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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The team's cuisine is expertly prepared by Chef Miguel Garatachea, who has worked in kitchen for 15-plus years. "For me, cooking isn’t just a job. It’s something I truly love. And I enjoy sharing my culinary vision," he says. Inspired by his mother’s unforgettable seasoning, this chef indicates he developed a deep appreciation for robust, honest flavors. "My kitchen standards are straightforward but uncompromising: Food made with love. Bold flavors. Clean executions." The restaurant also has an award-winning, curated wine list and a full bar for producing handcrafted cocktails, all with exceptional service and a refined, welcoming atmosphere. Sometimes, they host exclusive five-course wine dinners, bourbon pairings meals or tequila tastings. Live music is provided in the lounge, every Friday and Saturday evening from performers such as Austin Johnson, The Nick Lemmonti Show, Christina & Frank, Honeycutt, Tim & Cat, Shane Rodimel and Greg & Steve. Weekly features include Ladies Night Thursdays and Spinalis Sundays, which features the prized outer crescent area of a beef ribeye steak, widely known as the ribeye cap or "deckle." Additionally, the team hosts private dining, corporate events, special luncheons, anniversary gatherings, birthdays, celebrations, bridal showers, wedding rehearsals, cocktail parties, graduation commemorations and wedding receptions. Nessa adds that they have private rooms and space that can accommodate eight to 250 guests. Nessa says over the past year, they've worked with a variety of regional, charitable organizations to raise funds for community causes. Among those entites are Greenwood School Foundation, The Graham and Courtney Rahal Foundation, Ascension St. Vincent, Perry Township Education Foundation and Peyton Manning's Childrens Hospital. At press time, the restaurant team was planning a special event called Cowgirls and Cosmos to raise funds to support rescued horses, during which attendees can make cowgirl hats and learn line dances. This August, they hosted Sundresses & Sangria to honor summer coming to a close. "Working with Itown Church's Feed Your Neighbor initiative, we provided 480 boxes of food last year for Thanksgiving meals. And this fall, we plan to assist Emmanuel Church Greenwood East through
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
“My philosophy is to leave people better than you found them,” says Jeremiah Hamman, a belief he says he has extended to guests, co-workers and vendors alike for three decades.
On page 24 —Top: Nessa and Jeremiah Hamman, co-founders/ operators, Mo's A Place For Steaks, Prime Catering. Bottom: Miguel Garatachea, Mo's chef. On page 25 — Left: Mike Pavey, Mo's general manager. Right: Miguel Hernandez, executive chef, Mo's, Prime Catering.
the Meals And Moments program to provide food for 1,600 in the community," she adds. Nessa says their restaurant staff is incredible, stemming from servant hearts. "Even when people leave online reviews of the restaurants, they often name managers or servers by name. There's always something happy happening on the floor through actual, interactive experiences with diners." As Mo's General Manager Mike Pavey says: "What I love most about working in hospitality is changing lives and helping others reach their goals. At Mo's, it's about the connections that happen. Guests may come for the steaks, but they stay for the laughter, the conversation and the relationships built around the table."
Looking ahead, the restaurant team has scheduled what they call "the most magical reservation to make this holiday season." Celebrate Christmas with their annual Breakfast with Santa, where an exceptional brunch meets timeless holiday traditions. Enjoy a chef-crafted breakfast buffet, festive cocktails and a special one-on-one visit with Santa. "It’s the perfect way to create unforgettable holiday memories with family and friends," says Nessa. Reservations are required and limited for this breakfast event. 317.641.0720 MosGreenwood.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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SECURE PERSONALIZED APPROACHES TO NUTRITION OPTIMIZE WELL-BEING WITH JOURNEY HEALTH + WELLNESS THERAPIES, SERVICES, PRODUCTS
ARTICLE BY ALLYSON (ALLY) STRACZEK PHOTOGRAPHY BY JOURNEY HEALTH + WELLNESS
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H EA LT H Y LIF E ST Y LE | H E ALT H + WE LLN E SS
Toxins out and nutrition in! Kristie Geitner and Jessie Kennell, co-owners of Journey Health + Wellness in Greenwood at 622 North Madison Ave., Ste. 1 and 2, state they empower individuals to take ownership of their health through natural therapies, personalized detoxification and nutritional support. Kristie is a board-certified colon hydrotherapist, digestive health professional and lymphatic enhancement specialist, while Jessie is a licensed massage therapist and electro-equiscope technician. This mother-daughter
duo lead clients through holistic views of how food and beverages affect their health and quality of life. “Each person has a unique digestive system, microbiome, health history, stress level, activity level and nutritional needs, so Jessie and I take an approach that includes testing and personalized nutrition rather than a one-size-fits-all philosophy,” says Kristie. She explains that human bodies constantly work to maintain balance. "The food we eat provides the materials needed. When we get the macronutrients of protein, carbohydrates and healthy fats in the balance that our individual body needs, they help create energy, regulate hormones, support digestion, repair tissues and maintain a healthy immune system. When that balance is missing, the body may signal it with inflammation, blood-sugar changes, fatigue, brain fog, poor sleep or mood changes.” Jessie says consultations include a hands-on check of 36 stress points throughout the body. “These help identify patterns that may point to food sensitivities or areas where the body needs more nutritional support. We can then personalize digestive enzyme support. Healthier eating becomes less about following a restrictive diet and more about creating a lifestyle that helps your body respond and feel your best with sustainable habits.” Hydration is a key habit to incorporate as it helps regulate body temperature, transport nutrients, support healthy bowel movements and help the kidneys and lymphatic system move waste. “We generally recommend making filtered water the primary beverage. You can add variety with fruit infusions or herbal teas,” Kristie says. “When using electrolytes, choose options without excessive sugar or artificial coloring. Limit beverages like soda, energy drinks, heavily sweetened coffee drinks, excessive
alcohol and fruit drinks with large amounts of added sugar. We also encourage clients not to rely entirely on caffeine for energy when their body may actually be asking for water, nourishment or rest.” Both of these health professionals agree healthy eating doesn't have to take the enjoyment out of food. Jessie reminds, “People often get discouraged about changing how they eat or cook. However, it's about getting back to the basics, making manageable changes and creating habits that help you feel better while still leaving room to enjoy meals, celebrations and time around the table. If you're excited about dessert, enjoy it and choose a lighter beverage. If you'd like a cocktail, pair it with a balanced meal. Look for meals built around a quality protein and vegetables, ask for sauces or dressings on the side and stop eating when you feel comfortably satisfied. Health is built through patterns, not one dinner or celebration.” Hydrating, choosing products with recognizable ingredients and tracking how one feels after eating with a food-and-symptom journal can help individuals make choices based on their body’s needs and feedback. 463.300.4345 JourneyHW.com
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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A well-exercised dog is a well-behaved dog. Daycare provides structured play, socialization, and mental stimulation that reduces boredom-driven behaviors at home. Happy dogs don’t chew shoes.
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BRUNCH THERAPY at SIP Cocktails brings together brunch, besties, music, and unforgettable memories! Grab your girls and get ready to sing along to throwback hits, dance, sip mimosas, enjoy delicious brunch, and laugh until your cheeks hurt. Come for the brunch, stay for the therapy! Follow us on Facebook at Brunch Therapy and grab your tickets on Eventbrite or at www.sipcocktails.bar.
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What's Stuck In Your Gut? Colon Hydrotherapy is a gentle, guided way to help your body release buildup and restore balance, so you can feel lighter, clearer, and more like yourself again.
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ARTICLE BY JULIE BROWN PATTON
Publisher Scott's Favorite Eats & Drinks LET'S EXPLORE GREENWOOD AREA TRADITIONAL MEALS, CLASSY EATERIES, PUB FARE
Ital i an : La Trattoria Italian Restaurant, 201 N. Madison Ave. This group serves authentic Italian cuisine and steaks. Scott's suggestion from the menu is chicken parmesan, one of their house specialties.
Mex ican: El Toro Bravo of Greenwood, 172 Melody Ave. The team provides dine-in, pick up, delivery and catering. Scott's recommendation is the chicken fajitas with a house margarita on the rocks with salt.
Photo: La Trattoria Italian Restaurant
Photo Courtesy of El Toro Bravo of Greenwood
Amer i c a n: As Greenwood’s premier steakhouse, Mo's A Place For Steak at 780 U.S 31 N serves prime steaks, fresh seafood, handcrafted cocktails and curated wines. Scott relishes the 10-ounce farbuckle filet there.
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D ive B ar Fo od:
Coffe e :
The Grill Bar Franklin, 153 E. Jefferson St. Scott goes for the comfort of a cheeseburger with grilled onions and mushrooms. This "unfussy bar" features other burgers, beers and fries, along with live bands on some nights.
When craving java, Scott makes it a point to stop by Strange Brew Coffee at 4800 West Smith Valley Road in Greenwood to get an Almond Joe, of their Almond Joe fame. This coffee shop's been hopping since 2004.
Photo Courtesy of The Grill Bar
Photo Courtesy of Strange Brew
T R E N D SE T T E R | FO O D + BE VE RAGE
Work Hard, Play Hard, All With a Great Smile!
We work hard and play hard for our patients. Thank you for joining our patient appreciation day and allowing us to celebrate you! Dr. Todd Hickman knows how to have fun and support his community. Scan QR code for your free consultation today!
www.gormanbunch.com | 317-888-7807 | 8001 Shelby Street Suite 1 Indianapolis, IN
35 Years of Giving
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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.
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H AP PY H OU R | FO O D + BE VE RAGE
ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.
The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.
Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.
The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/G R E E N WO O D
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OCTOBER 2026
events A SELECTION OF UPCOMING LO C A L E V E N T S
OCTOBER 3 R D
A Gathering In The Gardens The Barn at Aberdeen | 6:00 PM Ticket sales ($125 each on Eventbrite) are underway. Proceeds benefit the Interchurch Food Pantry of Johnson County. Attendees must be 21 years or older. The event features an intimate farm-to-table dining experience by Taxman Hospitality Group that includes herbs, eggs, beef, produce and berries produced at the farm, along with wine pairings and live music. Visit Facebook.com/AberdeenLiving. OCTOBER 16TH
Monster Mash Craig Park | 6:00 PM Every Halloween, Greenwood trickor-treaters don their costumes for a free spooktacular celebration that includes music, food and more. General public access will run until 8:30 pm. There will be trick-or-treating and a hayride. Parking will be available at the corner of Meridian Street and Surina Way, as well the Craig Park parking lot off of Smith Valley. OCTOBER 16TH
Aspire Fall 2026 Bluff Creek Christian | 6:00 PM Aspire is a one-night women’s event full of laughter, learning, stories and music, hosted by author/Bible teacher Diana Mescher, comedian Michelle Miller and singer/worship leader Mia Koehne. GA tickets $30; VIP reserved tickets $40 (includes reserved seating plus snack bag). Tickets are non-refundable but they are transferrable. For discounted tickets for groups of 10 or more, call 480.812.1100.
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EVE N TS
OC TOBE R 2 3 RD
Trunk Or Treat Downtown Bargersville | 6:00 PM Get ready for a frightfully fun and free family-friendly event that combines the tradition of trick-or-treating with the excitement of creative car decorations. This Trunk or Treat event promises an evening filled with thrills and plenty of candy until 8 p.m. Costumes are strongly encouraged for all ages. OC TOBE R 2 3 RD
Costa Rica Yoga Retreat Blue Osa Eco Resort | 5:00 PM ‘Return to Self’ is a Costa Rica yoga retreat created for the Studio YOU Yoga community to be hosted at Blue Osa Eco Resort, offering daily yoga, meditation, nourishing meals and time in nature. The retreat’s planned for Jan 23-30, 2027. Pricing varies by room type; $500 non-refundable deposit reserves a spot, and the remaining balance is due Oct. 23. OC TOBE R 2 4 T H
Halloween Fest Downtown Greenwood | 12:00 PM Join the Halloween Parade; all ages are welcome! Wear costumes and line the street along the route for the Halloween Parade of Trick-or-Treating starting at noon. Then head over to the Amphitheater for all the festivities with live music, a kid zone, food, beer and wine and some fun contests in between bands. For questions, email events@greenwood.in.gov .
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in Bernste
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It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients: • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 1/2 teaspoon ground cinnamon • 1 teaspoon nutmeg • 1/2 teaspoon ginger • 1 teaspoon salt • 1 1/2 cups canned pumpkin • 1 1/2 cups sugar • 2 teaspoon vanilla extract • 1/2 cup vegetable oil or canola oil • 1/2 cup melted butter • 2 eggs Directions: 1. Preheat the oven to 350 degrees. 2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside. 3. Combine the oil, butter, and vanilla in a liquid measuring cup. 4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined. 5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy. 6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended. 7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal. 8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
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EAT R IGH T | FO O D + BEVE RAGE
ARTICLE BY DON SEAMAN
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