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Thankful N OV E M B E R 2 022

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LIFESTYLE LETTER

Letter from the Publisher

November 2022 PUBLISHER

Cristine Lindholm | cristine.lindholm@citylifestyle.com EDITOR

Welcome to our THANKFUL issue. What a fitting time to introduce myself and express immense gratitude. I am so fortunate to be a new resident of Kansas City! My relocation would not have happened without City Lifestyle. In 2020, despite the pandemic and its effect on local businesses, I successfully launched one of the magazines for and about my Las Vegas community. A year later City Lifestyle offered me a regional sales role. I loved the idea of traveling and helping others start their business. My youngest child recently left for college, and I was an empty nester, so the timing was good. It proved to be an amazing experience, but I started to wonder if I could leave Las Vegas and once again become a publisher. Never did I imagine it would happen for our Leawood and Johnson County magazines. These publications were the first and have been in print for over thirteen years. Today there are 150 magazines modeled after us! I am honored and immensely grateful to City Lifestyle for selecting me to be your Publisher. This is a fabulous community to call home. There are small and medium sized businesses all over this community who advertise their products and services with us. Collectively, they make it possible for over 25,000 homes and businesses to receive our lifestyle magazine for free every month. As the Publisher, it is my privilege to thank, serve and promote these exceptional community partners! As a reader, you can express your gratitude by supporting these local businesses. From the bottom of my heart, thank you for such a warm welcome to the heart of America! I am so excited both my kids will be visiting for Thanksgiving. I am certain they will leave knowing their mom has found a wonderful new home in Kansas! Cheers and Happy Thanksgiving! CRISTINE LINDHOLM, PUBLISHER @JOHNSONCOUNT YCIT Y LIFEST Y LE

Angela Broockerd angela.broockerd@citylifestyle.com AD DESIGNER

Matthew Endersbe LAYOUT DESIGNER

Emily Lisenbee CONTR IBUTING WR ITER S

Angela Broockerd, Rebecca Stoltman CONTR IBUTING PHOTOGR APHER

Janie Jones

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram C I T Y L I F E S T Y L E .C O M /J O H N S O N C O U N T Y |

Proverbs 3:5-6 Johnson County City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Johnson County area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle 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 Johnson County City Lifestyle™ is gathered from sources

L I F E ST Y LE LE T T E R

considered to be reliable, but the accuracy of all information cannot be guaranteed.

N OV E M B E R 2 0 2 2

inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

12 Your Autumn Dinner Party Is Served

Lifestyle Letter

Local Experiences

Party Planning

Expert Help

Fashion Forward

Culinary Creations

Realty Report

Events

Leawood chef gives holiday entertaining pointers

20 Neat Method KC

Professionally Transforming your Space and your Time

26 A Beautiful Reinvention 34 Pie Perfection

Local Pastry Chefs share their go-to holiday pie recipe

O N T H E C OV E R

Photography: Janie Jones Photography 6

FO O D + B EV E R AG E

PR O FES S I O NA L S E RV IC E S B EAU T Y FO O D + B E V E R AG E

R EA L ESTAT E

EXPERT CARE in Your Neighborhood

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AdventHealth South Overland Park is a full-service hospital in southern Johnson County. We provide expert, convenient health care to the community so you can stay whole for your whole life.

Birth Center Surgery Heart Care Primary Care ER And More

AdventHealthKC.com/SouthOP

N OV E M B E R 2 0 2 2

local experiences The best places and things to do in our area.

The holidays are here, and it's time to enjoy all that Kansas City has to offer to celebrate this time of the year. From holiday markets to festive lights to pop up shops and establishments to enjoy a firepit, we have you covered to help get you in the holiday spirit.

Seasonal Pastimes COUNTR Y CLUB PLAZA: The Iconic Plaza Lighting ceremony is a local favor-

ite on Thanksgiving or enjoy a drive through the light-strung area all holiday season long. 4706 Broadway Boulevard Kansas City, MO UNION STATION: Put on your PJ's on and catch the Polar Express and then head out to the rail yard and see the Holiday Train that comes through town. 30 W Pershing Rd # 850 Kansas City, MO PAR K PLACE: When the weather gets crisp head to Park Place and strap on the ice skates to usher in the holiday spirit. 11551 Ash St Leawood, KS OVER LAND PAR K AR BOR ETUM AND BOTANICAL GAR DENS: Stroll through the Luminary Walk to take in lit trails, music performances and holiday displays and treats. This runs from November 25-December 17th. 8909 W 179th St Bucyrus, KS UNION STATION: If you are more of a shopper and like to get your Holiday purchases started, Strawberry Swing is a great way to kick off holiday shopping. 30 W Pershing Rd # 850 Kansas City, MO

Scan for more photos and the full list. Park Place

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YOUR AUTUMN DINNER PART Y

IS SERVED LEAWOOD CHEF GIVES HOLIDAY ENTERTAINING POINTERS ARTICLE BY LISA MOYER | PHOTOGRAPHY BY JANIE JONES

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

CONTINUED >

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Savor & Swirl serves the Kansas City area for public and private events and has recently expanded to include nationwide mobile catering.

Leawood residents and catering experts Chef Kyle and Hannah Williams, owners of KC’s Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings. For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambience using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.

INSIDER TIPS FOR HOSTING: • Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says.

“Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are premade, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” • As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.”

AUTUMN DINNER PARTY RECEPTION • CANAPÉS • CHEESE BRÛLÉES • aged goat cheese, thyme, figs, local honey, petite greens • APÉRITIF • Champagne DINNER MENU • Roasted Whole Duck • Brined & Smoked Turkey breast • Grilled Bone-In Ribeye Steaks • Chef’s Sage Gourmet Stuffing • Roasted Brussels Sprouts & Hardwood Smoked Bacon • Heirloom Root Vegetable Hash • Red Bliss Buttered Mashed Potatoes • Gravy • Cranberry Orange Zest Sauce • Fresh Baked Dinner Rolls & Whipped Butter • Dessert • Traditional Pumpkin Pie, Whipped Cream

CONTINUED >

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

WINE PAIRING According to Savor & Swirl, wine pairing doesn’t need to be overly complicated for a casual outdoor dinner party. Have a lighter and fuller body style of white and red available with some sparkling thrown in. “Lighter to medium-bodied wines from Rhône Valley, Italy or California would be a good place to start,” they state. “Viognier is one of our favorite wines that goes great with fall-inspired cuisines. Pinot Noir wine goes great with just about any food. Lean towards California or Willamette Valley for a new-world style and go with France for a more earthy, old-world style. A big bold Napa Cab would fall in perfectly for the grilled ribeye steak! Cheers!”

FRESH ROASTED BRUSSELS SPROUTS & HARDWOOD SMOKED BACON Yield: 6 servings • 4 cups Brussels sprouts, raw, halved • 1-2 tablespoons olive oil • ¼ cup yellow onion, sliced • 1 tablespoon garlic, sliced thin • 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish - 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy! Chef notes: • If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish. Bon appetit! Chef Kyle Williams, Savor & Swirl

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

“We love to gather with people who value breaking bread together around a table with the special people in their lives.”

HEIRLOOM ROOT VEGETABLE HASH Yield: 6-10 servings • 2 cups heirloom organic carrot, cubed • 2 cups heirloom organic rutabaga, peeled, cubed • 2 cups heirloom organic parsnip, cubed • 1 cup heirloom organic turnip, cubed • 2 cups heirloom organic marble potatoes, halved • 3 tablespoons rosemary, fresh, de-stemmed, chopped • 1 tablespoon thyme, fresh, de-stemmed, chopped • 4 tablespoons extra virgin olive oil • Salt – to taste • Pepper – to taste • Optional Garnish • 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Pre-heat oven to 400°F on convection setting (425°F conventional). 2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper. 3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas. 4. Remove from oven once finished cooking. 5. Garnish with fresh chopped parsley. 6. Enjoy.

Chef notes: • Buy all organic heirloom vegetables if possible. Bon appetit! Chef Kyle Williams, Savor & Swirl

ABOUT SAVOR & SWIRL As founders of the Kansas City-based company since 2019, these creative partners love working together to initiate a concept and execute a vision. Chef Kyle Williams has over 22 years of experience in the elite culinary industry, including 2 Michelinstarred restaurants in Italy, resorts in Hawaii, and alongside prestigious NYC celebrity chefs Todd English, David Burke, and Daniel Boulud. Savor & Swirl serves the Kansas City area for public and private events and has recently expanded to include nationwide mobile catering. Book online, and they will bring their expertise to you, including customizable, in-home dinner parties or luncheons for holidays, events, business gatherings and surprise pop-ups. Local options also include professional chef cooking classes, in-home weekly meal prep, and Savor-To-Go (casual, comfort foods delivered to your door, with optional wine pairings.) “We love to gather with people who value breaking bread together around a table with the special people in their lives.” savorandswirl.com Instagram: @savorandswirl, #savorandswirl, #foodandwinepopupkc

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

Your go to professional for all things real estate in Johnson County “I’d highly recommend Haley Epps. Haley and her team went the extra mile in every way, from the first meeting to closing and after. She’s a delight to work with and always professional, honest, and upbeat. Her depth of knowledge of the market is the best. She’s the perfect mix of communicating, connecting, and good business.” —Cindy F. The Haley Epps Team M: 913.558.5958 | O: 913.382.6711 haley.epps@compass.com | haleyeppsteam.com 4403 W 119th Leawood, KS 66209 The Haley Epps Team is a team of real estate agents affiliated with Compass Realty Group, a licensed real estate broker and abides by Equal Housing Opportunity laws.

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EXP E RT H E LP | PR OFESS I ONAL S E RVI CE S

Neat Method KC PROFESSIONALLY TRANSFORMING YOUR SPACE AND YOUR TIME

ARTICLE BY REBECCA STOLTMAN PHOTOGRAPHY BY JANIE JONES

Celsie Sneden, owner of Neat Method Kansas City says, “When it comes to living in your home, you should like what you see.” Neat KC offers a Professional Home Organizing Service that takes the stress out of projects like space organizing, moving and unpacking, downsizing or rightsizing, one-on-one paper filing and space design. “We maximize the function of any space,” she says. “The luxury is in the service and you are left with a turnkey space.” From start to finish they even take away trash, drop off donations and make all returns. A Topeka native, Celsie originally began working with the franchise at Neat Chicago where she was impressed not only with the company itself but by the support of her team and mentors. In 2017 she came home to Kansas, and she brought Neat Method along with her, starting up Neat KC. She and her team are celebrating their fifth year servicing the Kansas City, Lawrence and Topeka areas, and the value in their service has clearly caught on. “We come in, and we implement systems that are maintainable,” Celsie shares. “Personalized function is the key, I want to make CONTINUED >

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

“I am so grateful to my clients for trusting us in their homes. Each client is a priority. We may have many clients, but they only have one organizer.” — Celsie Sneden

sure that I am offering my client something worth investing in.” She shares that many of her clients have become friends, which is not surprising given her positive and encouraging demeanor in addition to her zest for organizing. “I am so grateful to my clients for trusting us in their homes. Each client is a priority. We may have many clients, but they only have one organizer.” Celsie shares that when it comes to organizing, clients are really only dealing with three things: “stuff, space and priority.” She says it is important to look at what activities regularly happen in your space, what its natural function is and what things are working and what isn’t. Celsie is happy to share some of her organizing tips: • Begin by setting aside a time when you won’t be rushed or hurried. • “Starting can be the hardest part,” she says. “Start small, like with a drawer you can take out and go through while watching a TV show. Begin with things you are not emotionally attached to.” • Celsie says she uses the following rule: “if it takes two minutes or less then do it now, that will save you valuable time at the end of your day.” • Never let junk mail into the house, toss it in the recycling bin before entering • Get rid of all items without matches or pairs such as socks, Tupperware, etc. • Give all well-loved items to charity, like sheets and towels. Many animal

EXP E RT H E LP | PR OFESS I ONAL S E RVI CE S

• • •

•

• •

•

• •

•

rescues are in need of these items and they will go to good use. Take photos of keepsake items versus actually keeping them. Have an active donation bin in the garage to continually add to. Give ever ything a permanent home or dedicated space, like your phone charger. Pitch anything past its expiration date such as coupons, foods, spices or beauty products. Stay on top of shredding old paperwork and receipts. Allow kids or reluctant organizers to have one drawer or basket to store their “treasures.” For school-age kids have a bin used to collect art and paperwork from the school year to be sorted through at the end of each semester before going on to keepsake bins. Turn artwork into books, by using services like Artkive. Don’t buy storage products without first assessing your space and what is going to live there. Don’t hold on to gifts that hold no value to you or serve no purpose. If it is taking up space and time, then let it go.

For more information on Neat KC contact 785-213-5781 or email celsie@neatmethod.com

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

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A Beautiful Reinvention ARTICLE BY REBECCA STOLTMAN | PHOTOGRAPHY BY JANIE JONES

CONTINUED >

FASH ION F OR WA R D | BE AUTY

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

FASH ION F OR WA R D | BE AUTY

When Joanne Mullin first moved to Kansas City from California in 2019, coming from a background in fashion, she was eager to discover what the KC Fashion scene had to offer. After deciding to attend a runway show for Kansas City Fashion Week, the hunt began to find the perfect ensemble for herself. Feeling frustrated, she found herself with limited options. “At a size 16, it was difficult to find something that I felt confident in, that also looked good,” she shares. With two weeks until Fashion Week she began making an elegant and stylish kimono to wear. Little did she know that born from her lack of options began the start of something magical. Joanne says, “I was pleasantly surprised with the professionalism of the whole KC fashion scene. When this stylish woman came up to me and asked where I got my outfit, I said, ‘I made it,’ and I thought, ‘I could do this. I could help others reinvent themselves too.’” In 2020 J.Mullin Apparel Co. was born, and Joanne began the process of creating distinctive, handmade kimono inspired garments featured in three lengths: jacket, tunic and ankle length, as well as versatile and elegant accessories like scarves and belts. She plans to begin offering distinctive handbags in the future as well.

CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

FASH ION F OR WA R D | BE AUTY

“My whole mission is to inspire women to embrace their own unique style,” she says. “To see the confidence they exude when they try on my well-fitting designs. A flowing silhouette smooths over a lot of ills, and I dislike seeing people not putting effort into how they dress.” Joanne collaborates with Rightfully Sewn to produce professionally manufactured, one-of-a-kind garments with no hand stitching or sewn at home techniques, and she provides free returns. She offers a fresh, modern interpretation in a new kimono style. In fact, each piece has such unique characteristics that every garment comes with its own personalized story, written by Joanne herself and included with shipment. “I source repurposed fabrics, I love putting patterns together, the magic is in the combination of the old meeting the new. If only the fabrics could talk and tell the story of where they have been and what they have seen….” she says with a laugh. Joanne’s motto is “take what we have and use it to reinvent our lives.” She has an obvious passion for reinvention and renewal, and for her it is personal. Profits from her kimono designs are donated to local charities such as Healing House, Morning Glory Monasteries, and many others, as well as to House of Ruth

in her husband Bill’s hometown of Connorsville, Indiana. “These places are all dedicated to helping people that are trying to overcome addiction and rebuild their lives,” she shares. House of Ruth has now grown from one house to five, in fact the Mullin family have been such strong supporters in Connersville that the Mullin House was named after them. “My work has given me a reason to get up in the morning. Being able to be a part of organizing and opening a local thrift store for House of Ruth that offers recovering addicts an opportunity to support themselves while reconnecting with society has been a blessing,” she says. “It breaks our hearts seeing what these people are going through. We are so grateful, and we love seeing these lives reinvented and to be able to be a part of lifting them up.” For more information visit jmullin.com or contact info@jmullin.com. Amani Skalacki - Stylist Carolina Benitez - Makeup Maddie Freyre - Hair Heather Slusher - Model, Voices& Joanne Mullin - Kimonos Wardrobe provided by J Mullin Apparel, Alysa Rene, Park Place & Bella Bridesmaid, Park Place.

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

The Royal Merchant’s Annual Christmas Open House November 12-13, 10-6pm, Glenwood Antique Mall All the beauty and inspiration of the season in one boutique! Come see our lovely florals, whimsical snow globes, Santas, Snowmen and all that makes the holidays Merry and Bright. Lots of fun with refreshments and generous give-aways. You won’t want to miss this special Open House in the newly expanded Royal Merchant boutique, within Glenwood Antique Mall.

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NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

PHOTOGRAPHY BY JANIE JONES

PIE PERFECTION Pie and Thanksgiving are synonymous, and with the holidays coming, we wanted to enlist the help of a few of the most prominent pastry chefs in Kansas City to discover what they bring to Thanksgiving. When asked to share their favorite holiday pie recipe with our readers, they were happy to get baking and share their go-to holiday recipe. To view their crust recipe, visit citylifestyle.com/johnsoncounty.

Classic Apple Pie Jan Knobel – The Upper Crust Filling: (for one 9-inch pie)

INGREDIENTS • 4-5 cups peeled, sliced apples (we generally use Fuji, but my grandmother’s first choice was Jonathan apples) • 1 cup granulated sugar • ¼ cup all-purpose flour • ¼ teaspoon nutmeg • ¼ teaspoon salt • 1 tablespoon butter, cubed • 1 beaten egg, to brush top of crust • Sugar for sprinkling on top crust

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

INSTRUCTIONS For filling, measure apples into a large mixing bowl. In a smaller bowl, combine the sugar, flour, nutmeg and salt. Pour over the sliced apples and lightly toss. Preheat the oven to 375 degrees F. Transfer the apple mixture to an unbaked pie shell rolled out and place in pie pan, pressing apples down gently to remove extra space between slices. Drizzle with lemon juice and top with cubed butter pieces. Cover with top crust. Trim edges with scissors, leaving about 1–2 inches of overhang. Roll the top and bottom edges together underhand so that they’re sealed and sit on the rim of the pie pan. Crimp the edge, then brush top with a beaten egg. Vent top crust, allowing steam to escape during baking. Sprinkle with sugar. Place pie on cookie sheet (to catch juices) and bake until golden brown and thickened filling is bubbling from center, approximately 1 hour. “This recipe comes from our grandmother. An accomplished baker, she always preferred a dash of nutmeg in her apple pie over cinnamon. The smell of this pie baking still conjures up sweet memories of family holidays that ALWAYS included PIE!” -Jan Knobel CONTINUED >

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

SUGAR CREAM PIE Megan Garrelts Rye Restaurants Yield: (1) 10-inch pie

INGREDIENTS Sugar Cream: • 3 cups granulated sugar • 1 cup brown sugar, packed • 1 1/2 cups all-purpose flour • 3 cups heavy cream • 2 1/4 cups whole milk • 3/4 teaspoon cinnamon, ground • 1/2 teaspoon nutmeg, • freshly grated • 1 1/2 teaspoons vanilla extract • 1 teaspoon kosher salt • Brûlée Sugar: • 1 cup granulated sugar • 1 cup brown sugar

INSTRUCTIONS 1. Whisk sugars and flour together in a large mixing bowl. 2. In a separate bowl whisk together the cream, milk, spices, salt and vanilla. 3. Make a well in the center of the dry ingredients and whisk in the cream mixture until combined. 4. Pour the sugar cream into your prepared, pre-baked pie shell. 5. Bake at 325 degrees F. for approximately 35-45 minutes until the cream base is set and slightly golden brown on top. 6. Once the pie has cooled to room temperature, slice and serve or keep chilled. 7. For the Brûlée Sugar, mix the two sugars together and pass through a fine mesh sieve. 8. Dust the top of the chilled pie with a light, even layer of the sugars and carefully heat the sugars to a golden caramel using a handheld Brûlée torch. Repeat the sugar dusting process 2-3 times until there is a thin caramel crust on the top of the pie. 9. Slice and serve. “Sugar Cream Pie is a signature Midwestern dessert, also known as the official state pie of Indiana. Simple and sweet, this vanilla pie with a touch of nutmeg and cinnamon pairs with any seasonal fruit as a welcoming addition to any holiday table. In the fall you’ll find a layer of quince jam on the bottom of the pie or candied pumpkin spooned over the top. For winter, I may add spiced cranberry to the pie shell or perfectly poached pears and bittersweet chocolate sauce served alongside. Spring and summer also offer many options from rhubarb, apricots, cherries, or plums to name a few. Don’t overthink the holidays: delicious simplicity goes along way!" - Megan Garrelts

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

BUTTERSCOTCH PIE Jessica Armstrong with Novel

INGREDIENTS

INSTRUCTIONS

Filling: • 3/4 cup brown sugar • 5 tablespoons all-purpose flour • 1/2 teaspoon salt • 2 cups whole milk • 2 egg yolks • 2 tablespoons butter • 1 teaspoon vanilla • 1 cup heavy cream • 1/2 cup powdered sugar • 1/2 teaspoon vanilla • *1 pre-baked pie shell

In a medium saucepan, combine sugar, flour and salt. Whisk in milk slowly. Cook over medium heat until thickened, stirring constantly using a heat resistant rubber spatula. Cook for 6 minutes on low heat, stirring frequently. Whisk a bit of the hot mixture into the yolks, stir well and return the mixture to the pot. Cook 1 minute. Stir in the butter and vanilla. Place the filling in a metal or glass bowl and let cool for 30 minutes. Fill the pie shell and let it cool for 3 hours or overnight in the fridge. When you are ready to serve, whip the cream with the sugar and vanilla until you have stiff peaks. Spread the cream on the pie. Garnish with pretzels and mini chocolate chips. “Making this pie reminds me of cooking with my grandmother Millie when I was 8 years old. She was a wonderful baker. I believe my passion for pastry came from her.” -Jessica Armstrong

CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

TRADITIONAL PECAN PIE Brooke Davis, pastry chef at Acre Makes 1 pie, 6-8 servings

INGREDIENTS Pecan Pie Filling: • 8.5 ounces (1 cup plus 2 1/2 tablespoons) granulated sugar • 7 ounces (1/2 cup) dark corn syrup • 5 ounces (1 stick plus 2 tablespoons butter), melted • 3 eggs • 2 teaspoons vanilla extract • 2 1/4 cups pecan halves Whipped Cream: • 1 cup heavy whipping cream • ¼ cup powdered sugar • 1 teaspoon vanilla bean paste or vanilla extract

PIE FILLING INSTRUCTIONS: Combine the sugar, dark corn syrup and melted butter in a pot. Bring to a boil, and boil for 1 minute. Allow the sugar filling to cool so it does not cook the eggs when they are added. Once cooled, add the eggs and vanilla extract, and stir to combine. (At this point, the custard can be used immediately or stored in the fridge for up to 5 days until use.) Place the pecans in an even layer on the bottom of the baked and cooled pie shell.Pour the custard over the top of the pecans, ensuring you coat all of them (this gives them a shiny surface when they’re baked).Bake the pie at 325 degrees F. for around 40 minutes. Check for doneness when the center of the pie begins to dome. It should be firm to the touch and golden brown. (If the pecans begin to toast too much before the pie is set, cover with aluminum foil and continue baking until done).

WHIPPED CREAM INSTRUCTIONS: Using a handheld mixer, stand mixer with a whisk attachment, or whisk-by-hand, beat the whipped cream, powdered sugar, and vanilla until medium peaks are formed. This recipe results in about 2 cups of whipped cream and can easily be doubled. This can be stored in the fridge, but the texture is best when it is made last minute. “My family goes to our lake house every year for Thanksgiving, and this pecan pie is my favorite to serve. The creamy vanilla-scented custard and toasty pecans are a timeless pairing with the flaky, buttery crust. It's usually the first pie we polish off! An added bonus is that it's a fussfree recipe and travels really well.” – Brooke Davis, pastry chef at Acre in Parkville

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

Pro-tip for Turkey Day Transport: Sometimes I par bake my crust ahead of time and travel with the custard in a Mason jar so when I reach the destination, I can put the pecans and custard in the crust to bake it. If traveling closer to home, I put the pie dish in a Tupperware Stay Fresh Pie Carrier with Lid. They're very handy!

S’MORE PIE Ann Lewis with Easy as Pie

INGREDIENTS Filling: • 1 1/3 cups heavy whipping cream • 2 tablespoons granulated sugar • 1 1/3 cups semisweet chocolate chips • 1 teaspoon vanilla extract • dash of salt • 2 eggs, beaten

PROCESS: Preheat the oven to 325 degrees F. In a heat-safe bowl, add the chocolate chips and vanilla. In a small saucepan, combine whipping cream, salt and sugar. Over medium-high heat, stirring occasionally, bring the liquid mixture to a slight boil. Once the liquid mixture has come to a slight boil, immediately add over the chocolate mixture. Stir until combined. In a separate small bowl, beat two eggs and set aside. Wait 10-15 minutes until the chocolate mixture has cooled slightly and add the eggs. Stir until the mixture is completely combined, leaving no streaks of the eggs. Place a chilled graham cracker crust on a baking tray, and pour the chocolate mixture into the crust. Bake at 325 degrees for 24-27 minutes, or until the outer perimeter of the filling is set and the inside is slightly jiggly. Let the pie cool for 1-2 hours at room temperature, then place in the refrigerator. The day you would like to serve the pie, add mini marshmallows to the entire top of the chilled filling, and broil on low until the marshmallows have a nice, golden-brown color. Wait 1-2 minutes and place Hershey bars or crushed graham crackers on top for decoration. Best enjoyed 1-2 days after the marshmallow topping has been added to the pie. If the pie is being eaten directly after removing it from the refrigerator, place each slice in a bowl/plate and warm in the microwave for 15-20 seconds to make the marshmallow topping nice and gooey! Enjoy! “Although I'm somewhat of a traditionalist when it comes to holiday pies, I think it's fun to do something a little bit different that your guests will definitely enjoy! This s'mores pie brings all of those nostalgic fall bonfires into the forefront of your mind and is likely to be a hit with adults and kids alike!” -Ann Lewis

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

N OVE MBE R 2 0 2 2

realty report A sample of recently sold properties in Johnson County. N E I G HBO RH O O D

LIST PRICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

$2,500,000

$2,425,000

97%

4.2

Deerbrook

$1,899,950

$2,100,000

110%

4.2

Pavillions

$1,999,999

$1,925,000

96%

7.2

The Woods Estates

$1,795,000

$1,600,000

89%

6.3

Country Side East

$1,395,000

100%

4.1

Lionsgate-The Links

$1,350,000

$1,375,000

101%

4.1

Reinhardt Estates

$1,295,000

$1,365,000

105%

2.3

Leawood

$1,395,000

$1,340,000

96%

5.1

Lionsgate Villas

$1,200,000

$1,203,200

100%

3.1

Hallbrook Farms

$1,100,000

$1,060,000

96%

4.2

The Farm at Garnet Hill

†Information compiled is from Heartland Multiple Listing Service (MLS) and includes properties listed and sold in the JOCO area from multiple brokers. STATISTICS from SEPT 1† TO SEPT 30, 2022. * DOM=Days on Market

R EA LT Y R E P ORT | R EAL E STATE

CUSTOM PAINTING ALL THINGS METAL (OLD AND NEW)

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913.585.4019 @PerrysPowderCoating 2014 E S pr uce Ci rcl e, O la th e, Kansas 660 62 NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/J OH N S O N C O UN T Y

N OV E M B E R 2 0 2 2

events A curated selection of the most intriguing upcoming events in our area. NOVEMBER 15TH ALL DAY

Indulge in Pumpkin Spice Cake Day

ANTHOLOGY OF OLATHE | 9:00 AM With gratitude this Thanksgiving, swing by Anthology of Olathe and pick up a made-from-scratch mason jar full of cake! It’s a great way to get to know the residents and staff of the distinctive independent living, assisted living and memory care community. This will be a socially distanced event. Masks required. RSVP REQUIRED 913-254-3405 NOVEMBER 17TH-20 TH

Holiday Boutique

THE OVERLAND PARK CONVENTION CENTER | 10:00 AM Get your holiday shopping list done in a one-stop shopping experience at the 2022 Holiday Boutique. This fun, festive shopping experience boasts dozens of unique holiday booths and more. There is something for everyone at the Holiday Boutique. NOVEMBER 25TH & 26TH | DECEMBER 2ND & 3RD, 8TH-10TH, 15TH-17TH

CL E A N I NG HOM ES T H ROUGHOU T JOH N S ON C OU N T Y & W E S T E R N KC Weekly, Bi-weekly, Monthly, Occasionally or one time! Move -ins & Move - outs • Remodel & Construction Clean-up

CA LL US FOR YOUR CLEA NING NEEDS! FR EE ESTIM ATES 913 .649.6022 · LuluandMimis.com

The Luminary Walk

T H E OV E R L A ND PA R K A R B O R E T UM | 5 :0 0 P M Take a stroll along the lit pathways to experience the magical Gnome and Fairy Villages, serene winter woods by candlelight, and the colorful Children's Garden. Enjoy musical performances in four different locations and visit with Santa in his Woodland Depot. The gardens are bright with color - while the quiet woods are lit with candles lining the walkways. https://artsandrec-op.org/arboretum/luminary-walk/

EVE N TS

WHO SAYS YOU HAVE TO

Act Your Age? Retirement should be a time to live it up and dive into new experiences. That’s why our Kansas City Anthology communities are in such high demand. We cultivate an optimistic, active outlook on life. Every day is full of promise and possibilities. OL ATHE

OVERL AND PARK

EMBRACE YOUR PASSIONS. CALL TODAY! CONTINUE YOUR LIFE STORY WITH US

ANTHOLOGY OF OL ATHE

ANTHOLOGY OF OVERL AND PARK

101 W. 151st St. / Olathe, KS Independent Living / Assisted Living / Memory Care

10300 Indian Creek Pkwy. / Overland Park, KS Assisted Living / Memory Care

913-815-8364

AnthologyKansasCity.com

913-549-9590

Custom Homes Barnh o us e is a fa m i l y- ow n e d d e si g n + b ui l d co m pany fo cuse d o n n ew co nstr uc ti o n- f rom tra dit io nal s t ick- b u i l t o r m o d i f i e d t i m be r f ram e h o m e s to p re - e n g i n e e re d ste e l o r p o l e ba rn struc t ure s . S pe cia l i z i n g i n m o d e rn fa rm h o m e s, Barnh o use har ve sts o l d barns to uti l i ze recla im ed tim be rs an d ba rn b oa rd to p rovi d e a n e nri chi n g co nte m p o rar y co untr y fe e l . A f te r b ui l din g a fo un dat io n o n o p e n co m m u n i c a t i o n an d h o n e sty, Barnh o use h e l p s b ri n g v i si o ns to life.

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