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Stories From Beyond the Plate TH E FO O D & DRI N K ISSU E

O C TO B E R 2 02 6

A FAMILIAR FACE PROVIDING TRUSTED CARE

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LIFESTYLE LETTER

Come Hungry, Stay Awhile I have a confession: putting together a Food & Drink Issue is dangerous. There are interviews about barbecue while I’m hungry, photos of smashed donuts I absolutely did not need to see before lunch, conversations about fresh oysters and margaritas, and entirely too many reasons to justify another dinner out. Although if you know me, you know I probably didn’t need much convincing. Food has a funny way of becoming part of the rhythm of our lives. We have the places we go for date night, the table where we meet friends, the restaurant everyone agrees on when nobody wants to cook, and the order we have placed so many times that we barely need the menu. Many of the places featured this month are already part of that rhythm for Mike and me. We have spent time at their tables, celebrated with them, partnered with them, brought friends and family through their doors, and watched their businesses continue to evolve. The more I learn about their stories, the more I appreciate what goes into creating the places we think of simply as, “Let’s meet there.” Eddie Ghazal rebuilt Zammitti’s after Hurricane Harvey when walking away would have been understandable. Chef David Welch spent years navigating setbacks before Fire Craft BBQ became the restaurant he once prayed for. Arthur Cunanan brought Yonutz back to Kingwood with a vision for creating a gathering place for families and kids. And the family behind Chachi’s Next Door took the leap of opening a new concept in 2020, of all years. Different restaurants. Different stories. A common thread: resilience, family, hospitality, and a genuine investment in this community. Then there is Chicks & Hogs, where gathering around food takes on an entirely different purpose. What looks like an afternoon of barbecue, music, and fun helps Family Promise of Lake Houston give local families experiencing homelessness a safe place to land and a path toward independence. That is what I hope you notice throughout this issue. Our restaurants are woven into more of our lives than we probably realize. They host our celebrations, first dates, business meetings, family dinners, quick lunches, and much-needed nights out. They employ our neighbors, support our schools and nonprofits, and continually show up for this community. So this month, come hungry. Stay awhile. Order your favorite. Try something new. And yes, get the ridiculous milkshake. Here’s to making an impact,

NICOLE COOK, PUBLISHER @LAKEHOUSTONCITYLIFESTYLE

October 2026 PUBLISHER

Nicole Cook nicole.cook@citylifestyle.com CO-PUBLISHER

Mike Cook mike.cook@citylifestyle.com E D I TO R

Michelle Glicksman michelle.glicksman@citylifestyle.com AR E A D I R E C TO R

Alyssa Sanders alyssa.sanders@citylifestyle.com AD M I N I ST R AT I VE C O O R D I N ATO R

Kelsey Connell kelsey.connell@citylifestyle.com CONTRIBUTING WRITERS

Nikita Hanif, Jessica Lawrence C O N T R I B U T I N G P H OTO G R AP H E R S

Breezy Pettit l Breezy Pettit Photography, Hung L Truong l Hung L Truong Photography LLC

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Meredith Wilson QUALITY CONTROL SPECIALIST Brandy Thomas

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

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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 Lake Houston City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

18 Featured

30 34

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Legacy Served

Eddie Ghazal Blends Family Tradition, Culinary Excellence, and Community Connection at Zammitti’s Italian Ristorante

Service to Sweets Navy Veteran Arthur Cunanan Brings Imaginative Desserts and a Community Vision to Yonutz Kingwood

Sip, Savor, and Stay

Lifestyle Letter

City Scene

Business Monthly

Culinary Creations FOOD + BEVERAGE

Artist’s Palette FOOD + BEVERAGE

Local’s Choice FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Inspired By LIFE + CULTURE

Happy Hour FOOD + BEVERAGE

Events

Family, Flavor, and Elevated Cuisine Are Right Next Door

On the Cover Eddie Ghazal built Zammitti’s Italian Ristorante into a beloved gathering place rooted in family, food, and hospitality. Photography: Hung L Truong

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

HUMBLE ISD

5 XLABEL APPAREL

7 6

LAKE HOUSTON CITY LIFESTYLE

THE VISUAL CRAFT

LAKE HOUSTON CITY LIFESTYLE

1: Champale Thomas of Summer Creek High School was awarded Humble ISD Teacher of the Year. 2: Anita McKeague of Elm Grove Elementary was awarded Humble ISD Elementary School Teacher of the Year. 3: XLabel Apparel celebrated four years! Jessica Morales (left) and Lindsey Hulquist, owner (right). 4: The City Lifestyle team threw axes for the GEMCC Summer Axe Throwdown at Axe Mania. 5: Katie Borths, PA (left), Sally Kelly, owner of My Happy Place (center), and author Dr. Loren Rourke (right). 6: 2026 National Athena Award recipient Janet Huberty was honored at the Lake Houston Women in Business Luncheon. 7: Dr. Albert Carrey, owner of Dynamic Pain, celebrated the ribbon-cutting with Partnership Lake Houston.

C I T Y SC E N E

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LAKE HOUSTON CITY LIFESTYLE

Back To School Bash Purse Bingo 8-14: The Humble ISD Education Foundation’s Back to School Bash Purse Bingo brought the community together for an evening of fun with a purpose: fueling ideas and transforming futures for Humble ISD students and educators. Since 1999, the Foundation has helped expand what is possible inside and beyond the classroom by funding innovative grants, scholarships, programs, and educational experiences. Community support helps turn educators’ ideas into opportunities that inspire learning, spark creativity, and encourage students to dream bigger. The impact reaches more than 47,500 Humble ISD students each year. From STEM labs and literacy initiatives to student wellness programs, scholarships, and cutting-edge classroom experiences, funds raised help provide resources and opportunities that extend beyond traditional school funding. Back to School Bash Purse Bingo is more than a night of designer handbags and friendly competition. It is a celebration of education, generosity, and a community committed to its students. Every sponsor, donor, volunteer, and attendee plays a role in strengthening local schools and creating opportunities that prepare Humble ISD students for success today and well into the future. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

city scene CONTINUED

LAKE HOUSTON CITY LIFESTYLE

LAKE HOUSTON CITY LIFESTYLE LAKE HOUSTON CITY LIFESTYLE

LAKE HOUSTON CITY LIFESTYLE

KIANA RIOSMANGUAL - HUMBLE ISD EDUCATION FOUNDATION

Back To School Bash Purse Bingo 15-21: The Humble ISD Education Foundation’s Back to School Bash Purse Bingo brought the community together for an evening of fun with a purpose: fueling ideas and transforming futures for Humble ISD students and educators. Since 1999, the Foundation has helped expand what is possible inside and beyond the classroom by funding innovative grants, scholarships, programs, and educational experiences. Community support helps turn educators’ ideas into opportunities that inspire learning, spark creativity, and encourage students to dream bigger. The impact reaches more than 47,500 Humble ISD students each year. From STEM labs and literacy initiatives to student wellness programs, scholarships, and cutting-edge classroom experiences, funds raised help provide resources and opportunities that extend beyond traditional school funding. Back to School Bash Purse Bingo is more than a night of designer handbags and friendly competition. It is a celebration of education, generosity, and a community committed to its students. Every sponsor, donor, volunteer, and attendee plays a role in strengthening local schools and creating opportunities that prepare Humble ISD students for success today and well into the future.

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Chachi's Mexican Restaurant celebrates 18 years in Kingwood. Chachi’s Mexican Restaurant is celebrating 18 years of serving the Kingwood community. Luis and Kathie Jaimes opened Chachi’s on Sept. 26, 2008, building a family-owned restaurant known for authentic Mexican food, warm hospitality, and strong community ties. Eighteen years later, Chachi’s continues to be a favorite gathering place where generations of local families come together over great food. Here’s to 18 years, and many more to come! Photography by Chachi's Mexican Restaurant

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Transforming smiles, changing lives

Savor authentic Italian flavors and make your next meal memorable. Raffa’s in Kingwood brings the flavors of Italy to the community with a menu made for gathering, celebrating, and enjoying a memorable meal. From classic Italian favorites to delicious specialties, Raffa’s offers a welcoming dining experience for locals and families alike. Whether you’re planning a casual dinner, celebrating a special occasion, or simply craving authentic Italian-inspired cuisine, Raffa’s is a neighborhood favorite worth discovering. Photography by Houston Studio

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B USIN E SS M ON T H LY

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

E D D I E G H A Z A L B L E N D S F A M I LY T R A D I T I O N , C U L I N A R Y E X C E L L E N C E , A N D C O M M U N I T Y C O N N E C T I O N AT Z A M M I T T I ’ S ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY HUNG L TRUONG

A LEGACY

SERVED For Eddie Ghazal, food has never been simply about what lands on the plate. It is about family, hospitality, and the people who return to the table again and again.

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

That philosophy has helped shape Zammitti’s Italian Ristorante, the waterfront restaurant in Kingwood that Ghazal has owned since 2011. Overlooking Lake Houston in Kings Harbor, Zammitti’s pairs Sicilianinspired dishes with Mediterranean influences, a reflection of both Ghazal’s heritage and a career spent learning from kitchens across cultures. Ghazal’s father was Italian, and his mother Lebanese, and both were talented cooks. Their recipes became some of his earliest lessons in food. Born and raised in Kuwait, Ghazal was also exposed to Indian cuisine before moving to Houston in 1987. His restaurant education began humbly, washing dishes in one of his uncle’s restaurants. But Ghazal paid attention. He watched the executive chef at the now-closed French restaurant La Tour d’Argent and began learning French techniques. Across the street, his uncle’s Italian restaurant, Cavatore, offered another education. Ghazal spent roughly 12 years working between the family restaurants before deciding he needed to expand his experience beyond the family business. That decision led him to The San Luis Resort in Galveston, where he held a food and beverage leadership role, managed a highend steakhouse, and worked as a wine buyer. During his tenure, Ghazal earned notable industry recognition. In 2005, he was named Manager of the Year in Galveston County, while The Steakhouse received Distinguished Restaurants of North America recognition, known as the DiRōNA Award. Ghazal also recalls the restaurant earning AAA Four Diamond recognition and Wine Spectator honors for its wine program. He later worked at Harborwalk, serving in management and as an executive chef, further expanding his experience with gourmet cuisine. When Ghazal took ownership of Zammitti’s in 2011, he did not immediately overhaul the menu. Instead, he listened. Over time, he added family recipes, incorporated dishes influenced by his background, and paid attention to what guests enjoyed. That approach still defines the restaurant. Beyond Italian favorites, Ghazal offers seafood, steaks, lamb, and special dishes CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

for longtime customers who call ahead with requests. His own favorites include chicken cacciatore and chicken marsala, dishes that reflect the comforting, familiar style he loves. But ask Ghazal what matters most, and the conversation quickly moves from food to people. “My customers are my focus,” he says. “Without them, I would not have a business.” That gratitude became especially meaningful after Hurricane Harvey devastated the restaurant in 2017. Zammitti’s took on approximately five feet of water, and Ghazal lost nearly everything, including about 1,500 bottles of wine. Without flood insurance and with so much invested in the restaurant, reopening was far from certain. His customers helped change his mind. The community encouraged him to rebuild, and in February 2019, Zammitti’s reopened. That difficult chapter also brought Ghazal’s daughter, Dana, more deeply into the business. Today, she handles much of the restaurant’s day-to-day administration while her father remains closely involved with the kitchen and guests. It is fitting for a restaurant built from family recipes to become a family legacy. Zammitti’s also continues to give guests reasons to gather, from private parties and special events to wine dinners, live music, and evenings on the lakeside patio. Ghazal’s deep appreciation for wine remains part of the experience, as does his willingness to create something special for a guest. After decades in restaurants, Ghazal has earned awards and leadership titles and accumulated a wealth of experience. Yet perhaps the most telling measure of success is simpler: he estimates that roughly 95 percent of Zammitti’s guests are repeat customers. They come back for the food, certainly. But they also come back because Zammitti’s feels personal. For Ghazal, that is exactly the point. Customers become loyal to him, he says, and he becomes loyal to them. Somewhere along the way, they stop feeling like customers at all. They become friends and like family. And family always comes back. Zammittis.com

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

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FIRE MEETS

Finesse

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

F re n c h Te c h n i q u e , S o u t h e r n Ro o t s , a n d Te x a s B a r b e c u e C o m e To g e t h e r ARTICLE BY NIKITA HANIF PHOTOGRAPHY BY HUNG L TRUONG There is smoke in the air at Fire Craft BBQ , but Chef David Welch’s story begins before the first brisket hits the pit. It begins with family. Welch spent his earliest years in Alabama surrounded by farmers, gardens, and generations of Southern cooks. His grandmother owned a restaurant in the 1950s, and family gatherings were filled with food. As a child, he learned where flavor came from before he ever learned the terminology for it. He remembers fishing with his grandmother, watching his mother tenderize steak with the edge of a saucer, and growing up around people who worked hard, made do, and built things for themselves. That entrepreneurial spirit followed him to Texas, but his culinary path took him farther away.

Welch trained in France, graduating from Le Cordon Bleu in Paris in 1996 after studying both cuisine and pastry. He worked in acclaimed French kitchens and immersed himself in technique, discipline, and the development of his palate. Back in Houston, he continued building his restaurant experience with Pappas Restaurants and alongside Kingwood restaurateur Tony Raffa. Then came a small smoker. Welch began experimenting with smoke while still cooking fine-dining dishes, adding it to everything from braises to frog legs. The curiosity became an obsession, leading to competitions, catering, and eventually the decision to leave restaurant management and build something of his own. Fire Craft BBQ began as a catering company in 2015, followed by a food truck in 2017 and, after years of setbacks and persistence, a brick-and-mortar restaurant in Kingwood in 2023. Yet calling Fire Craft BBQ simply “Texas barbecue” misses the point. CONTINUED >

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Welch respects the traditions of slow-smoked meats, fire management, and patient technique, but his food carries the fingerprints of his culinary life. French training shows up in his attention to procedure, balance, and sauces. His Southern childhood lives in the sides and desserts. Even the barbecue sauce tells that story. Rather than leaning heavily on ketchup, Welch builds layers with mustard, toasted chiles, charred onions, spices, and other ingredients that create something familiar without being predictable. The same philosophy carries through proprietary rubs, housemade specialties, creative sides, and desserts that receive the same attention as the meat. At Fire Craft BBQ , barbecue is not an excuse to abandon fine-dining standards. It is another craft worthy of them. Family remains woven into the restaurant, too. All three of Welch’s children have worked in the business. Daughter Savannah helped lead the restaurant during its early brick-and-mortar years, while sons Austin and Sawyer continue working alongside their father today. Austin has grown into a sous-chef role, learning not only recipes but also the less glamorous lessons of leadership and restaurant life. And through every exhausting season, Welch says his wife, Teresa, has been the person reminding him of something important: that this business is what he prayed for. That reminder matters because Fire Craft BBQ was never easy to build. Road construction delayed an early restaurant plan. Financing was difficult. Permits dragged on. The family worked from a food truck, catered massive events, and pivoted whenever the original plan changed. Through it all, Kingwood kept showing up. Early supporters invested in Welch’s dream through his “Friends of Fire Craft” concept. Customers followed the truck, stood in long farmers market lines, and eventually filled the restaurant. That loyalty is something Welch does not take lightly. For a chef with French credentials, competition awards, and national barbecue attention, his goal remains simple: stay thankful, stay humble, and serve the community that believed in him from day one. At Fire Craft BBQ , the smoke may be in Texas, but the story behind it stretches from Alabama farms to French kitchens and ends fittingly at a family table in Kingwood. FireCraftBBQ.com

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

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ARTICLE BY JESSICA LAWRENCE | PHOTOGRAPHY BY BREEZY PETTIT

SERVICE TO SWEETS

LOCA L’S CH OICE | FO O D + BE VE RAGE

N AV Y V E TER A N A RTH U R CU N A N A N B RI N G S I M A G I N AT I V E D E S S E R T S A N D A C O M M U N I T Y V I S I O N TO YO N U T Z K I N G WOO D

Long before Arthur Cunanan began doling out ice cream-filled donuts and towering milkshakes, a passion for community was central to his life. Cunanan toiled for five years in the U.S. Navy, followed by another five years of service with the federal government in Washington, D.C. He then earned his master’s degree in business administration and joined Shell Oil Company (now Shell USA), where he stayed for a decade. Cunanan eventually decided it was time for a new venture that would put him at the helm of his own career. “I knew I wanted to start my own business,” he says. Through colleagues at Shell, Cunanan discovered Yonutz, a colorful donut and ice cream franchise founded in Florida. When a closed location in Kingwood became available, he saw an opportunity to bring his dreams to fruition. He purchased and reopened Yonutz Kingwood in January 2026. “The perfect opportunity came up at this Kingwood location because it had previously closed,” Cunanan explains. “I was really hoping to bring a sense of community to this space.”

Yonutz has become a cult favorite known for its smashed donut, which pairs the warm confection with cold ice cream. Team members slice through a plain donut, place a scoop of ice cream inside, and use a hot press to quickly heat the outside while keeping the center cool. The Simply Smashed version is rolled in sugar, while signature creations are finished with icing and playful toppings. “It’s such a unique experience,” Cunanan says. “When some of the kids take the first bite, you can see on their face just how good it is.” According to Cunanan, popular local flavors include the Biscoff Cookie Butter and Strawberry Shortcake smashed donuts. Nutella Crunch, another decadent creation, won a People’s Choice Award at the Dessert Wars National Championship in 2023. Customers can also design their own creations. Yonutz serves big and mini donuts, ice cream, breakfast sandwiches, and premium milkshakes loaded with toppings. Cunanan’s personal favorite is the Reese’s Peanut Butter smashed milkshake, which includes a peanut-butter-and-chocolate-filled shake crowned with a mini donut. Gluten-friendly options are also available. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

“I WAS REALLY HOPING TO BRING A SENSE OF COMMUNITY TO THIS SPACE.” —ARTHUR CUNANAN

In its short time back in business, Yonutz has become a convenient gathering place for families throughout Kingwood, Atascocita, and Humble. Located just around the corner from Kingwood High School, the shop offers teenagers a safe neighborhood space to meet up with friends, use the free Wi-Fi, or wait for a ride after school.

LOCA L’S CH OICE | FO O D + BE VE RAGE

“I wanted it to be a welcoming place to just hang out, fellowship, and get together as friends,” Cunanan says. Families can enjoy complimentary arts and crafts on Saturdays, with supplies set out on tables so children can create during their visit. Some Saturdays also feature mini donut decorating kits. After welcoming the Easter Bunny in the spring, Cunanan is looking ahead to fall with plans to participate in community Halloween trick-or-treating. New donut flavors are introduced with the start of each season. Yonutz offers catering with breakfast sandwiches and donut assortments, as well as a mobile smashed donut service, with donuts prepared fresh at the customer’s location. For Cunanan, the most rewarding part of franchise ownership is interacting with the community and watching people form relationships. He wants older visitors to rediscover the nostalgia of gathering at a neighborhood sweet shop while children and teenagers form new memories of their own. “That’s my goal,” he says, “to make sure that they have a family-friendly spot to hang out.” Instagram: @yonutz_kingwoodtx

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SIP, SAVOR, and Stay

FAMILY, FLAVOR, AND ELEVATED CUISINE ARE RIGHT NEXT DOOR ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY HUNG L TRUONG

M UST SE E | FO O D + BEVERAGE

For the family behind Chachi’s Next Door, hospitality has always been personal. What began with Chachi’s Mexican Restaurant in 2008 has grown into a second concept that brings together elevated cuisine, handcrafted cocktails, and the warmth of a family-run business. Luis and Kathie opened the original Chachi’s before expanding next door in 2020. Their daughter, Nicole, helps lead the restaurant’s marketing and social media and has also become part of the business, creating a place where guests feel welcome. “We want all of our guests to feel welcome from the second they walk through the door,” Nicole says. “For us, it’s about more than offering great food and drinks—we want the service, decor, music, and overall atmosphere to come together to create an exceptional experience from beginning to end.” Chachi’s Next Door was designed to offer something different from the original restaurant. While Chachi’s remains a neighborhood favorite, Next Door leans into modern Mexican cuisine with a refined twist. The menu features items such as grilled octopus and tuna tostadas, while rotating weekend specials can include fresh oysters, lamb chops, cowboy steak, and surf and turf. That elevated approach carries over to the bar. Cocktails are handcrafted with fresh juices and ingredients prepared in-house, giving the drink menu the same thoughtful attention as the food. One standout is the Kingwood Margarita, a top-shelf cocktail featuring Avión 44 tequila and a name that pays tribute to the community the family has called home for years. Even with its polished menu and presentation, the atmosphere at Chachi’s Next Door always remains warm, welcoming, and approachable. The family wanted to create an experience that feels special while still being accessible, whether guests are stopping in for Taco Tuesday, enjoying live music on Thursday, meeting friends for weekend brunch, or celebrating a milestone. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/L A K E HO USTO N

Fun is built into the calendar. Every Tuesday brings three off-menu Mexican street tacos; Wednesdays are Teachers Night, when teachers receive 20% off appetizers and happy hour is offered all night long; Thursdays feature live music; and Saturday and Sunday brunch give guests another reason to gather. The restaurant also regularly introduces new chef specials, themed events, and seasonal offerings, keeping the experience fresh for returning customers. Opening in 2020 was not easy. The family had already invested heavily in completely remodeling the former restaurant space when the pandemic changed everything. Despite the difficult start, they stayed committed to the concept. Guests who discovered Chachi’s Next Door quickly responded to the quality, atmosphere, and distinctive menu. That loyalty is especially meaningful to a family that believes independent restaurants offer something chains cannot replicate. Luis has always emphasized sourcing quality ingredients, and the family works hard to protect both the guest experience and the value they provide. The restaurant has also become a popular setting for private events, including engagement parties, baby

“We want all of our guests to feel welcome from the second they walk through the door,” Nicole says. showers, rehearsal dinners, and wedding receptions. Because of its intimate size, groups can reserve the entire space, personalize the decor and music, and even work with the team on customized menus. Giving back is important. Chachi’s Next Door supports local schools, youth sports, and organizations throughout Kingwood, including Addi’s Faith Foundation. Teachers are celebrated with Wednesday specials, and the family regularly looks for ways to support the community that has supported them. For Luis, Kathie, and Nicole, Chachi’s Next Door is more than an extension of a successful restaurant. It is a family-owned business built around food, creativity, and connection. Whether the night calls for oysters and cocktails, tacos and live music, or a table full of friends, the invitation is simple: come next door, settle in, and enjoy. ChachisNextdoorKingwood.com

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SMOKIN’ for a CAUSE Chicks & Hogs Served Up Delectable Barbecue Along With Hope for Local Families ARTICLE BY JESSICA LAWRENCE PHOTOGRAPHY BY TAYLOR HARBERS

The aroma of smoky, slow-cooked barbecue billowed through A.V. “Bull” Sallas Park as pitmasters served up juicy brisket and other savory favorites during the 16th Annual Chicks & Hogs BBQ and Brew-Fest on Sept. 26. Music and laughter filtered through the crowd as children immersed themselves in the fun of the play zone. Nearby, adults sipped cold beverages in the beer garden while visiting with friendly neighbors. The philanthropic celebration also featured an agricultural festival and inaugural Rodeo Relay, a lighthearted obstacle course. Behind the merriment was a mission to help local families experiencing homelessness. Chicks & Hogs benefited Family Promise of Lake Houston, a nonprofit that provides transitional housing and intensive case management designed to help families achieve lasting independence. The event generates approximately one-quarter of the organization’s annual budget. “Whether they realize what it’s ultimately for or not, it is the community coming together to be better and help each other,” says Jessica Penney, executive director of Family Promise. “That alone is beautiful.” Family Promise accepts no state or federal funding, making community support essential to its work. The organization operates with only three staff members and directs approximately 97% of the money it raises toward services for families. Participating families complete financial literacy training, meet weekly with a case manager, and save 80% of their income. They also receive parenting education, life-skills training, and other resources tailored to their individual needs.

I NSP IR E D BY | L I FE + C ULT U RE

Family Promise reports that 84% of participating families remain sustainably housed and employed two years after graduating. No family that has completed the program has returned to homelessness. “Life comes at you fast sometimes,” Penney says. “We help people get back on their feet and give them a safe place to land.” With every plate of barbecue served, Chicks & Hogs turned an afternoon of excitement into lasting relief for local families. FPLH.org

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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.

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.

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.

H AP PY H OU R | FO O D + BE VE RAGE

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.

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.

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 1 ST & N OV EMB E R 5TH

Kings Harbor Fall Concert Series Kings Harbor Waterfront Village: 4501 Magnolia Cove Drive, Kingwood, TX 77345 | 6:00 PM Bring your blankets and lawn chairs and enjoy free concerts on the green from 6 to 8 p.m. on the first Thursdays this fall! O C TOBE R 1 1 T H

2026 Houston Promise Walk for Preeclampsia Town Center Park: 8 N. Main St., Kingwood, TX 77339 | 9:00 AM The first Kingwood/Lake Houston Promise Walk benefiting the Preeclampsia Foundation takes place Sunday, Oct. 11, from 9 a.m. to noon at Kingwood Town Center. This free, family-friendly event brings together families, survivors, healthcare professionals, and community partners for a walk, activities, raffles, health resources, and a memorial honoring mothers and babies lost to preeclampsia and related complications. O C TOBE R 1 4 T H

HNK Club Hi Neighbor Luncheon Raffa's Waterfront Grill - Kingwood | 11:00 AM Connect with neighbors, build relationships, and enjoy a wonderful afternoon of community and conversation. Meet new friends, catch up with familiar faces, and experience what makes the HNK Club special. Second Wednesdays (Sept - May): Hi Neighbor Luncheon 11 a.m. to 1 p.m. at Raffa’s &/or Kingwood Country Club. Contact: hnksquare25@gmail.com or 713. 303.7790. Reservations are required by noon no later than ONE week before the event. O C TOBE R 1 7 T H

Good Oil Days Uptown Park: 308 Main St., Humble, TX 77338 | 10:00 AM Main Street transforms into Humble's oil boom era, celebrating the people, prosperity, and pride that built our city. Explore historic displays, themed streetscapes, live music, shopping, food, family activities, interactive experiences, and Oil Boom Countdown Giveaways throughout the day. More than a festival, Good Oil Days is a journey back to the era that put Humble on the map. O C TOBE R 1 7 T H

Kingwood Oktoberfest 2026 Holy Comforter Lutheran Church: 1901 Woodland Hills Drive, Kingwood, TX 77339 | 11:00 AM Kingwood Oktoberfest returns for its 9th year on Oct. 17 from 11 a.m. to 5 p.m. at Holy Comforter Lutheran Church. Enjoy German food, local craft beer, live polka music, German Club dancers, family activities, and a Vendor Marketplace. From a trackless train and inflatables to shopping and entertainment, there’s something for everyone. Tickets and details: KWOctoberfest.org. O C TOBE R 3 0 T H

Project Mammogram: Bloom Into Pink Humble Civic Center: 8233 Will Clayton Pkwy, Humble, TX 77338 | 10:00 AM Bloom Into Pink benefits the Northeast Hospital Foundation and Project Mammogram. Chaired by the incredible Nikki Adams, this year's event promises a beautiful morning full of community, purpose, and hope. There will be a complimentary champagne reception, bid board, raffle, boutique shopping, lunch, and a seated program. Your sponsorship directly funds life-saving mammograms for women in our community through Project Mammogram.

CONTINUED >

EVE N TS

Where Hope Blossoms Save the Date

Friday, October 30th Humble Civic Center 10:00 am Complementary Champagne Reception, Bid Board, Raffle, Boutique Shopping 11:30 am Lunch and Seated Program Honorary Co-Chair Nikki Adams Benefiting Northeast Hospital Foundation & Project Mammogram

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events

CONTINUED O C TOBE R 3 1 ST

The Spa at Salon M Annual Trunk or Treat The Spa at Salon M: 11747 Farm to Market 1960 Road E., Ste. A-100, Huffman, TX 77336 | 3:00 PM Get ready for a spooktacular experience at The Spa at Salon M Annual Trunk or Treat. Bring the family and little ones dressed in their favorite costumes for an evening filled with festive decorations, sweet treats, and Halloween fun. It’s the perfect opportunity to celebrate the season, make memories, and enjoy a fun-filled community tradition! O C TOBE R 3 1 ST

Kingwood BooFest 2026 Town Center Park: 8 N. Main St., Kingwood, TX 77339 | 4:00 PM Kingwood BooFest 2026 returns Oct. 31 from 4 to 9 p.m. at Kingwood Town Center Park. One of Kingwood’s favorite Halloween traditions brings families together for an evening of trick-or-treating, free train rides, a costume photo area, a Kid Zone, a Halloween Market, local vendors, and spooky music. Grab your costumes, gather your family and friends, and celebrate Halloween together right here in the Kingwood community. O C TOBE R 3 1 ST

Halloween and Cigar Event Zammitti’s Italian Ristorante: 1660 W Lake Houston Pkwy, Kingwood, TX 77339 | 8:30 PM Get ready for a festive evening at Zammitti’s! Their Halloween and Cigar Event brings together live music, entertainment, a costume contest, great company, Halloween spirit, and an enjoyable cigar experience. Gather your friends, dress up, and enjoy an evening filled with fun and conversation. It’s the perfect opportunity to celebrate the season while experiencing the welcoming atmosphere at Zammitti’s.

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