Lakewood, FL October 2026 by City Lifestyle

The Food & Drink Issue

O C TO B E R 2 02 6

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LIFESTYLE LETTER

Food, Family & the Stories We Share There is something about food that brings people together in a way few things can. As a mom of three boys, food is woven into so many of the memories I treasure most. It is the dinners squeezed in between practices and homework, the favorite meals they ask for again and again, the snacks packed for long days, the celebrations around a table, and the simple moments when everyone is finally together in one place. Feeding my boys has made me realize that food is about so much more than what is on the plate. It becomes part of childhood. Certain smells, recipes, restaurants, and traditions stay with us long after the meal is over. Years from now, I know there will be foods that immediately take them back to our kitchen, our vacations, our holidays, and this season of our lives together. That is what I love most about this month’s Food & Drink Issue. The stories inside these pages are not simply about what is being served. They are about family, memories, passion, tradition, and the people behind the food right here in Lakewood Ranch. Our cover story, A Century at the Table, celebrates an incredible milestone for the Pappas family. One hundred years after Louis Pappas’ grandfather opened the family’s original restaurant in Tarpon Springs, those traditions continue today. From the Famous Greek Salad with its signature layer of potato salad to recipes still made from scratch, Louis’ story is a beautiful reminder that some of the greatest legacies begin around a family table. Patrick and Barked Up BBQ represent the beginning of something new. What started as a love of barbecue became a craft he was determined to master, eventually inspiring him to bring his food to Sarasota through his own food truck. We also feature Abbi Henigman of Photo Guru SRQ, who has photographed our stories for the past two years and has a true gift for capturing not only the food, but the feeling surrounding it. I hope this issue inspires you to try somewhere new, return to an old favorite, cook something your family loves, and gather around the table with the people who matter most. Because some of the best memories we give our children may begin with something as simple as, “Dinner’s ready.” Warmly, JESSI NEITZEL, PUBLISHER @LAKEWOODCITYLIFESTYLE

October 2026 PUBLISHER

Jessi Neitzel | jessi.neitzel@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Michelle Numann | michelle.numann@citylifestyle.com SAL E S D I R E C TO R

Sean Averso | sean.averso@citylifestyle.com CONTRIBUTING WRITER

Michelle Numann C O N T R I B U T I N G P H OTO G R AP H E R S

Roni Padua Photography, Photo Guru SRQ, Gulf Coast Realty Media

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

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Partners’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Media Partners’ does not assume responsibility for statements made by advertisers or editorial contributors. Information in Lakewood 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

34 Featured

28 34

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Century at the Table

A Family Legacy of Fresh Greek Flavor, Hospitality, and Tradition

Barked Up BBQ

Where Patience Meets the Pit

The Art of Making You Hungry

Behind the Lens with Photo Guru SRQ’s Abbi Henigman

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Hot Spot FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Realty Report REAL ESTATE

Events

How To FOOD + BEVERAGE

On the Cover A century of tradition, family and flavor: Louis Pappas carried forward his Grandfather’s Greek culinary legacy, honoring the past while shaping its next chapter. Photography: Photo Guru SRQ

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1-7: August Business Blend Collective networking event at Toastique, featuring Toastique owner Laura as the evening’s keynote speaker. Photography by Roni Padua Photography

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1-7: LWR Dinner Club Networking Event on Main St. in LWR.

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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

Breast Cancer Awareness Event & Open House Lakewood Ranch Med Spa will host its Annual Breast Cancer Awareness Event & Open House on October 15 from 1–5 p.m. Guests can enjoy vendors, raffles, light bites, champagne, spa promotions, hand treatments and B-12 shots. On-site 3-D mammograms will be available, with each participant receiving a $50 Med Spa gift card. The event will also raise funds for Making Strides Against Breast Cancer Sarasota/Manatee. Mammograms are not required to attend and enjoy the event!

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Casino Royale: A License to Give The Women’s Lake Club Charitable Foundation, in partnership with Lakewood City Lifestyle, invites you to step into a world inspired by James Bond—complete with casino-style excitement, cocktails, sophisticated style and, most importantly, a night dedicated to giving back to our community. Please join us October 22, 2026, from 6:00–9:00 PM at The Lake Club Grande Clubhouse | Lakewood Ranch. Dress to impress, try your luck and join us for an incredible evening supporting a meaningful mission. Tickets available TLCWCF.org

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How I learned how to control and even reverse Osteoporosis!

By Barbara Robinson

In 2010, I was diagnosed with osteopenia which I learned is the early stages of osteoporosis. While I knew a little about osteoporosis and its debilitating complications, I did my research looking for ways to control this difficult disease. I am an active person and I want to stay that way. I knew about the various pharmaceuticals that were available, but as I learned more, the contraindications were overwhelming: esophageal issues; stomach ulcers; bone, joint, and muscle pain (sometimes severe); back pain; and other negative side effects. Then I read an article about Strengthening the Suncoast. I must admit that it sounded just too good to be true. But with their Initial Orientation and Initial Training Session being free, I really had nothing to lose. At my first session, I learned about their unique training protocol and the many benefits that it offers. I was especially excited about the research that shows its positive effects on preventing osteoporosis which was my original goal. This unique training program increased my energy and stability, it improved my golf game (hitting the ball 20 to 30 yards further!), and my recent bone density test showed a significant gain in my bone density! And, Strengthening the Suncoast offers many other benefits: • More effective than traditional forms of strength training • More time efficient: Requiring just one 20 minute session a week in a semi-private studio • Extremely safe: Trained on highly specialized equipment, and always with my own certified Personal Fitness Coach by my side • A sweatless workout, performed in a cool environment, allowing clients to train in either their workout or street clothes Here’s some more information I found during my research: Osteoporosis is characterized by low bone mass and structural deterioration of bone tissue (primarily in the spine and hips), which can result in debilitating bone fractures. During our middle age years, we all lose bone mass at about 1/2% per year. For menopausal women that rate accelerates. And, • One-half of women over 50 will have osteoporosis before they die. • Men over 50 have a greater risk of osteoporosis than prostate and colon cancer combined.

Once considered a consequence of aging, osteoporosis (or osteopenia, which is the early onset of osteoporosis) is now considered preventable. Whether or not you suffer from osteoporosis, here are some steps, other than the high risks of hormone replacement therapy (HRT), to slow down and even prevent this disease: • Diet rich in vitamin D and calcium • No smoking or excessive alcohol • Reduce caffeine intake • Approved medication • Reduced steroid use • Resistance strength training And as I found out through my own experience, the research is very clear as to the benefits of resistance strength training: Consistent high-intensity, resistance strength training with low repetitions has a remarkable impact on increasing bone mass density and reducing and even preventing osteoporosis. The research demonstrates that load resistance (weight) is far more important than the number of repetitions. These findings are significant in the fight against osteoporosis – strength training doesn’t just slow the loss of bone mass, it actually builds back bone mass! Osteoporosis is a major health issue, especially for females. But it is preventable. All it takes is knowledge and the desire to take surprisingly easy steps to avoid this painful and debilitating disease. I would highly recommend giving Strengthening the Suncoast a call and take advantage of their Free Orientation session before this offer runs out. You have nothing to lose and everything (including bone) to gain.

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A CENTURY at the table

A FAMILY LEGACY OF FRESH GREEK FLAVOR, HOSPITALITY, AND TRADITION ARTICLE BY MICHELLE NUMANN PHOTOGRAPHY BY PHOTO GURU SRQ

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Louis Pappas with Josh, The Manager of Louis Pappas

Some recipes feed a family for an evening. Others become part of a family for generations. For a century, the Pappas name has been tied to Greek food, Florida hospitality, and a salad unlike any other. What began when a Greek immigrant opened a tiny Tarpon Springs restaurant in 1925 grew into a culinary legacy shaped by family, hard work, and the belief that good food can bring people together. For Louis Pappas, that history is more than a story passed down through his family. He grew up inside it. His grandfather came to America from Greece as a young man and later served during World War I, cooking for soldiers and military leaders under General John Pershing. After returning home, Louis’ grandfather opened the family’s original restaurant in Tarpon Springs in 1925, beginning a restaurant legacy that would continue through generations. One of the family’s most recognizable traditions actually began before the restaurant did. During his grandfather’s military service, potatoes provided a practical way to feed large numbers of soldiers. He prepared potato salad in enormous quantities, then used the fresh vegetables available to him to create something more substantial. He began piling those vegetables over the potato salad, and that unexpected combination eventually became the Famous Greek Salad associated with the Pappas name. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

Louis Pappas- Owner

“It’s a masterpiece,” Louis says. The Famous Greek Salad followed the family from those early days into the restaurants that came later. For decades, people traveled from around the country and beyond to visit the Pappas family’s restaurant on the Sponge Docks. Louis remembers guests coming from Canada and Europe, sometimes waiting hours for a table. The salad became so sought after that the family even packed and shipped its ingredients to customers who wanted to enjoy it far from Tarpon Springs. By the time Louis was growing up, the restaurant was also his classroom. His education began with the jobs generations of restaurant families know well. He peeled potatoes and

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

shrimp and cleaned squid alongside longtime employees. His father taught him to cook, including how to prepare rabbit stew. Greek women working in the family kitchen would pull “young Louis” aside and teach him to make traditional sweets. Family members, chefs, books, and countless hours in the kitchen ultimately shaped the cook and restaurateur he would become. His father also taught him that running a restaurant was about more than what happened in the kitchen. Louis learned to work the front of the restaurant and developed an ability to remember guests by name. During the busiest years, families could wait three or four hours. Louis would send them out to explore the Sponge Docks and recognize them when they returned.

That simple act of remembering someone’s name helped create the kind of hospitality people carried with them long after the meal ended. As the family business evolved, Louis became the one determined to keep it moving forward. He eventually bought out other family members and continued operating the large Tarpon Springs restaurant before selling it. Instead of walking away from the industry, Louis began thinking about how the Pappas recipes and standards could work in a new kind of restaurant. That journey helped shape what is now Louis Pappas Fresh Greek. The restaurants today may look different from the one his grandfather opened in 1925, but Louis remains deeply protective of what happens in their kitchens. “Everything we make is from scratch,” he says. Employees learn the recipes and techniques that give the food its character. Louis says the recipes have been developed into systems that allow each restaurant to recreate them consistently. He still visits locations for what he calls a “tune-up,” sharing what he has learned with younger cooks. Freshness is equally important. When produce that meets the company’s standards is grown in Florida, Louis says they try to buy

it there and source products as locally as possible. That philosophy is tied closely to what “Fresh Greek” means to him and to the Mediterranean way of eating he has known throughout his life. “It’s not a diet,” Louis says. “It’s a way of life.” Today, that family story reaches communities well beyond Tarpon Springs. The Sarasota/ UTC location serves Sarasota, Lakewood Ranch, University Park, and Bradenton, bringing a century of Pappas tradition to families throughout the area. It is another chapter in a story that has continually evolved while holding onto the recipes, hospitality, and standards that built the Pappas name. Louis understands that honoring his grandfather’s legacy does not mean standing still. The menu continues to evolve, balancing traditional Greek favorites with the way people want to eat today. “It’s not what I want. It’s not what my grandfather wanted. It’s what the customers want today,” Louis says. Whatever comes next, his standard stays the same. “It has to be fresh. It has to be wholesome, and you have to give people value.” One hundred years after Louis’ grandfather opened the family’s original Tarpon Springs restaurant in 1925, nearly everything surrounding the Pappas name has changed. Restaurants have changed. Menus have evolved. The way people order, eat, and gather keeps shifting with every generation. But a century has also proven that some things are worth carrying forward. A recipe made from scratch. A guest whose name is remembered. A family willing to work hard enough to protect what generations before them created. Food that can bring people back to the same table, year after year. And, of course, a little potato salad underneath the Greek salad.

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at Lulu’s Bakery. La Baguette offers seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

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DIRECTIONS

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TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

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 KE WO O D

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Where Patience Meets the Pit

Patrick Lynch, Owner of Barked Up

Barked Up BBQ Patrick Lynch is turning a lifelong love of barbecue into a Sarasota food truck built around real ingredients, uncompromising quality and food worth waiting for. For Patrick, barbecue started long before he imagined putting his name—or reputation—behind a smoker. Growing up, trips to Pitboss BBQ after soccer games became part of his childhood. His order was always a chopped pork sandwich with sweet barbecue sauce, and somewhere in those post-game meals, he was hooked. At the time, Patrick was simply a kid who loved barbecue. He never imagined he would eventually be the one creating it.

H OT SP OT | FO O D + BEVERAGE

“Unofficially,” Patrick answered. The manager's response was simple: “You got it figured out.” Patrick rode that barbecue confidence all the way back to Florida. Today, he's turning that passion into Barked Up BBQ, a Sarasota food truck centered around authentic barbecue, scratch-made flavor and an unwillingness to sacrifice quality for quantity. The name comes from two things Patrick loves about barbecue: the bark and his dog, Loki. That dark, flavorful crust that develops on properly smoked meat is one of barbecue's most recognizable characteristics. It also creates an aroma that gets Loki especially vocal around the smoker. Barked Up BBQ seemed only fitting. CONTINUED >

Pulled Pork

Sliced Right

Years later, a trip to Texas changed everything. Patrick and Jillian, his wife traveled to Dallas last year, and what began as a visit quickly became a two- or three-day mission to eat as much Texas barbecue as possible. At the Texas State Fair, Patrick spotted a vendor displaying a plaque for “2025 Best Brisket.” Naturally, he had to try it. The first bite became an unexpected turning point. Patrick wasn't simply eating anymore. He was analyzing the brisket and comparing its flavor, texture and bark to what he had been creating at home. Jill took a few bites, looked at him and said, “Yours is better than this.” Patrick tried to remain humble, insisting it was close, but internally, something had shifted. Later in the trip, the couple visited a highly rated barbecue restaurant Patrick loved from beginning to end. He ordered a little of nearly every protein on the menu. After tasting the food, he looked at Jill and said, “This is my food.” Patrick began identifying ingredients and flavors. When the restaurant manager stopped by, Patrick found himself asking questions about seasonings and confirming what he was tasting. Eventually, the manager asked whether Patrick made barbecue himself. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

Patrick Lynch, Owner with a rack of ribs

“I WANT EVERY PLATE TO BE 10/10, AND I WON’T COMPROMISE ON IT FOR VOLUME.” — PATRICK LYNCH

H OT SP OT | FO O D + BEVERAGE

Creating great bark, however, is anything but simple. Patrick describes it as a delicate balance involving temperature, humidity, smoke, seasoning, spritzing and timing. Knowing when to wrap the meat—and even what material to use—can dramatically change the finished product. Wrap too early and the bark can become soft and tacky. Wait too long and the meat risks drying out. That attention to detail defines his approach. Patrick carefully trims brisket before beginning a cook because he doesn't want to battle excess fat 14 hours later. Baby back ribs have become a personal favorite because they allow him to experiment with combinations of rubs, sauces and woods while pursuing that tender, fall-off-the-bone result. There have also been plenty of mistakes. “BBQ tests your patience and discipline,” Patrick says. “There's definitely a learning curve, and the road to juicy meats is often paved with inedible mistakes.” Those mistakes became part of the process rather than a reason to quit. Barbecue cannot be rushed, and Patrick believes there is something infectious about finally getting it right after hours of preparation and patience. His philosophy in the kitchen is equally straightforward: What would I want to eat? Ingredients remain the stars. Rubs and sauces are blended from scratch and adjusted by taste. Patrick intentionally avoids unnecessarily complicated ingredients, focusing instead on simple, recognizable components that create bold flavor. His goal is to give people an opportunity to “try real food again.” That philosophy is also shaping the business behind Barked Up BBQ. Patrick has no intention of becoming Sarasota's newest food truck focused on serving the greatest number of people possible. He appreciates the area's booming food truck scene and understands that everyone will have their favorites. His plan is to prepare smaller quantities, price them fairly and protect the quality of every plate he serves.

For Patrick, cooking is ultimately an act of service. Few things are more rewarding than spending hours preparing food and then watching people demolish it in minutes. Barbecue is especially satisfying because the experience begins before the first bite. Smoke travels through the air, the dark bark contrasts against the sauce, and finally flavor and texture come together. Patrick brings the same work ethic to Barked Up BBQ that he developed during more than a decade in the automotive industry. Long days don't intimidate him, and neither does building something from the ground up. His vision also extends beyond the food truck. Five years from now, Patrick hopes Barked Up BBQ will be the name Sarasota families think of whenever great barbecue is needed, whether they're grabbing dinner, hosting a Super Bowl party or trying to take the stress out of a holiday gathering. He wants to become the person families call so they can spend less time worrying about what everyone is going to eat and more time enjoying the people around them. For a guy who once didn't think he could make barbecue, Patrick is now building a business around it; one carefully tended fire, one rack of ribs and one perfectly barked brisket at a time. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

YOU HUNGRY

THE ART OF MAKING

BEHIND THE LENS WITH PHOTO GURU SRQ’S ABBI HENIGMAN

Abbi shooting at Brine in Sarasota for her weekly dinner specials highlight

ARTICLE BY JESSI NEITZEL PHOTOGRAPHY BY RONI PADUA PHOTOGRAPHY

M UST SE E | FO O D + BEVERAGE

Abbi Henigman- Owner Photo Guru SRQ

“BEFORE WE EAT WITH OUR MOUTHS, WE EAT WITH OUR EYES.”

Before you ever taste a dish, there is a good chance you have already decided whether you want it. Maybe it is the golden edge of perfectly roasted potatoes, condensation running down a cocktail glass, the texture of a beautifully plated entrée or the way a sauce catches the light just enough to make you stop scrolling. Great food photography has the ability to make us experience a dish before taking the first bite. For photographer and creative director Abbi Henigman, founder of Photo Guru SRQ, creating that reaction has become both an art and a specialty. If Abbi’s name sounds familiar to Lakewood Ranch City Lifestyle readers, it should. For the past two years, she has been behind the camera for our publication each month, photographing the people, businesses, events and stories that fill these pages. This month, her work takes center stage in a way that feels especially fitting for our Food & Drink Issue. The Louis Pappas dishes featured on this month’s cover were photographed by Abbi, bringing together two things she understands exceptionally well: food and storytelling. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

“THE DISH MAY ONLY BE PERFECT FOR A MOMENT, BUT THE PHOTOGRAPH IS WHAT MAKES THAT MOMENT LAST.”

Food photography has become an important part of Abbi’s work throughout Sarasota and Bradenton. She regularly steps inside some of the area’s restaurants to photograph dishes, cocktails, chefs and dining experiences, translating what happens in the kitchen into imagery that makes people want to experience it themselves. Her website describes the objective in three simple words: “Photos that fill seats.” That statement captures why restaurant photography matters. A chef can spend years refining a recipe. A restaurant can obsess over ingredients, presentation, atmosphere and service, yet increasingly, a guest’s first interaction with that restaurant happens through an image. Before making a reservation or ordering a dish, they may discover it on social media, a website, an advertisement or within these pages. Abbi’s job is to make that first impression as intentional as the food itself. Her fine arts background and story-driven approach give her work a distinctive quality. She is not simply documenting what is placed in front of her. Abbi considers composition, light, color,

texture and perspective while thinking about the larger story the restaurant wants to tell. A cocktail photographed in the right light can feel like Friday night before the viewer takes a sip. A table overflowing with dishes can evoke an evening spent with friends. A close-up of a beautifully finished plate can communicate the precision happening inside the kitchen. Food also presents a unique challenge because there is little room for error. Ice melts. Sauces move. Herbs wilt. Steam disappears. A dish that looked perfect when it left the kitchen can change within minutes. The photographer has to understand more than the camera. She has to understand timing. Every element within Abbi’s frame has a purpose. The placement of a fork, direction of the light, angle of a cocktail or decision to photograph an entire table instead of one plate can completely change how someone experiences the image. There is also a balance between making food look extraordinary and keeping it authentic. The goal is not to create something unrecognizable from what a guest will actually receive. Strong restaurant CONTINUED >

M UST SE E | FO O D + BEVERAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

photography elevates what is already there, highlighting details a diner might otherwise overlook and giving the chef’s work the visual attention it deserves. That philosophy aligns naturally with Abbi’s broader approach. Whether she is photographing a business owner, editorial subject or signature dish, the finished image should feel polished without losing authenticity. Sarasota and Bradenton’s dining scenes continue to grow, filled with longtime favorites, chef-driven concepts, neighborhood restaurants and new destinations competing for attention. Exceptional food may bring guests back, but compelling imagery can be what gets them through the door for the first time. Over the past two years, Abbi has become far more than someone we call when we need photographs. She understands our editorial style, our community and the importance of telling the stories behind the businesses we feature. For our Food & Drink Issue, turning the lens toward her felt appropriate. The photograph on this month’s cover showcases the food of Louis Pappas, but behind that image is another local creative whose work helps restaurants tell their stories every week. There is artistry involved in creating a memorable dish. There is also artistry involved in capturing it before the moment disappears. Abbi Henigman has built her craft around understanding both.

PHOTO GURU SRQ

Abbi Henigman, Photographer & Creative Director 331.212.0220 photogurusrq.com Instagram: @photogurusrq

M UST SE E | FO O D + BEVERAGE

“GREAT FOOD PHOTOGRAPHY DOESN’T SIMPLY SHOW YOU WHAT’S ON THE PLATE. IT MAKES YOU WANT TO PULL UP A CHAIR.”

HER HEALTH. HER JOURNEY. BECAUSE HER HEALTH IS ALL ABOUT HER.

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HUNGRY?!

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Doordash & UberEats Available OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN

maple pumpkin granola

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

ingredients: • • • •

• • • • • • • •

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

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

EAT R IGH T | FO O D + BEVE RAGE

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

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N L A K E W O O D

NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

DOM

BDRMS

B AT H S

ISLES AT LAKEWOOD RANCH

$1,568,000.00

$1,400,000.00

166

5.5

SHOREVIEW

$1,495,000.00

$1,425,000.00

4.5

STAR FARMS

$1,484,699.00

LAKEHOUSE COVE

$1,599,900.00

$1,525,000.00

3.5

BERN CREEK

$1,799,999.00

$1,650,000.00

3.5

ISLES AT LAKEWOOD RANCH

$1,800,000.00

$1,775,000.00

5.5

4.5

LAKEHOUSE COVE

$1,900,000.00

$1,775,000.00

127

3.5

AZARIO ESPLANADE

$1,850,000.00

$1,800,000.00

4.5

3.5

LAKE CLUB

$1,950,000.00

$1,850,000.00

4.5

LAUREL OAK ESTATES

$1,975,000.00

$1,875,000.00

4.5

AZARIO ESPLANADE

$1,985,000.00

3.5

WILD BLUE

$2,372,440.00

$2,347,440.00

4.5

WILD BLUE

$2,548,950.00

4.5

5.5

LAKE CLUB

$2,645,000.00

$2,600,000.00

4.5

LAKEWOOD RANCH

$2,950,000.00

$2,750,000.00

5.5

LAKE CLUB

$2,985,000.00

$2,785,000.00

4.5

LAKE CLUB

$3,099,000.00

$2,850,000.00

148

3.5

WILD BLUE

$3,350,000.00

$3,250,000.00

5.5

WILD BLUE

$3,251,630.00

4.5

CONCESSION

$3,399,000.00

$3,400,000.00

214

4.5

LAKE CLUB

$3,990,000.00

$3,825,000.00

4.5

SARASOTA RANCH CLUB

$4,000,000.00

$3,875,000.00

2.5

4.5

WILD BLUE

$3,946,385.00

4.5

5.5

This data is a sampling of sold properties from August 2026. Source: IRES MLS system.

R EA LT Y R E P ORT | REAL ESTAT E

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 1ST

Casual Cornhole 7500 Island Cove Terrace, Sarasota, FL 34240 | 10:00 AM

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Toss some fun into your Thursday! Join us at Waterside Place for a fun morning of Casual Cornhole! Whether you’re a cornhole pro or a newbie, don’t miss this chance to show off your tossing skills and have a blast with friends! Grab a partner or go solo, we’ve got enough beanbags and boards to keep everyone entertained! OCTOBER 2ND

Music on Main Lakewood Ranch Main Street | 6:00 PM Join us on Lakewood Ranch Main Street from 6pm-9pm for Music on Main, a free concert series and block party for the public! The street is lined with food vendors, beer trucks, and sponsor booths, as well as inflatables and activities for kids. Proceeds from the event will benefit a local non-profit organization each event. OCTOBER 15TH

Annual Breast Cancer Event 6320 Venture Drive Suite 105 Lakewood Ranch FL 34202 | 1:00 PM

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EVE N TS

Lakewood Ranch Med Spa hosts its Annual Breast Cancer Awareness Event on Thursday, October 15, 2026, from 1:00 PM to 5:00 PM at 6320 Venture Drive, Suite 105, Lakewood Ranch, FL 34202. The event features on-site 3-D mammograms, champagne, lite bites, and exclusive spa promotions, with proceeds benefiting Making Strides Against Breast Cancer. CONTINUED >

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events

CONTINUED

OCTOBER 18TH

Groovin' in the Gardens Palma Sola Botanical Park, 9800 17th Ave NW, Bradenton, FL 34209 4:00 PM Join The Pops Orchestra of Bradenton & Sarasota and Palma Sola Botanical Park for Groovin' in the Gardens, a new outdoor music experience that brings together live jazz, beautiful gardens, and the simple joy of gathering with friends. OCTOBER 22ND

Casino Royale - A License to Give The Lake Club Grande Clubhouse 6:00 PM This isn't just another event, it's a celebration of community coming together to make a lasting impact. Every ticket, sponsorship, and auction donation helps support local nonprofits serving women, children, and families throughout Sarasota and Manatee Counties. - Cocktail Attire - TLCWCF. org for more information and tickets OCTOBER 27TH

Trick or Treat on the Lake 5851 Nathan Benderson Cir, Sarasota, FL | 4:30 PM Join Nathan Benderson Park & Sarasota County for a spook-tacular evening of trick-or-treating fun the whole family will enjoy! Get into the spirit by enjoying Halloween favorites for the entire family by the lake on Regatta Island. Come dressed in your spookiest, silliest, star-studded costumes for an evening of trick-or-treating along a candy trail of over 70 themed booths, decorated by local businesses and community organizations.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / L A KE WO O D

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.

H OW TO | FO O D + BEVER AGE

ARTICLE BY DON SEAMAN

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