Issuu

Kids & Pets

AU G U S T 2 022

Ken Green, CFA

Jonn Wullschleger, CFA

Christen Dusselier, CFP

Phil Kernen, CFA

Jan Rowe

Rob Day

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LIFESTYLE LETTER

Letter from the Editor

August 2022 PUBLISHER

Matthew Perry | matthew@citylifestyle.com EDITOR

As summer begins to wind down and the start of school commences, the carefree days of slower morning routines and spending more time adventuring is exchanged for busier school and sport routines and schedules. The summers tend to progressively feel like they fly by the older we get, as do the years, but the simple pleasures of summer never get old. Although the routine of school for our children is often a welcome friend by the time August rolls around, it is generally a little bittersweet. I have four kids ages 19 to 13, and our summers definitely feel busier and shorter the older they get. Our weeks have been jammed packed with baseball tournaments, summer camps, work shifts, outings with friends and family trips. My oldest is getting ready to head back to college, and my second child will begin the start of his senior year of high school. Where has the time gone? Time is moving quickly, so as busy as this summer was for our family, I have learned to enjoy every moment of it and soak it in. My days of sitting at the baseball fields all weekend or driving kids to camps and practices are numbered, and I know I will greatly miss it. As with each new season of life as my children grow and become young adults, I cherish and embrace the new season we are in. Our August issue is dedicated to the cutest members of our community—kids and pets. They both have a way of making us feel special and their loyalty and sense of wonder is refreshing. We wanted to share a few of our favorite ways to enjoy time with our kids and fur-kids. As summer comes to a close, we hope you are able to take some time to relax and spend time with the ones you love.

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Proverbs 3:5-6 Leawood City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Leawood 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 Leawood City Lifestyle™ is gathered from sources considered to be reliable, but

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inside the issue The Kids and Pets Issue

F E ATU R E D

D E PA RTM E NTS

14 Saddles and Sirloin

Lifestyle Letter

Our Town

Inspired By

Pet Care

FO O D + B EV ER AGE

Hot Spot

FO O D + B EV ER AGE

Hometown Hero

Realty Report

Saddle up and slow down

20 Backyard Whimsy

creating a kid-friendly backyard space

38 The Breakfast Spot

Breakfast favorites with a south of the border flair

44 War Horses for Veterans

equestrian facility that serves military veterans and first responders

O N T H E C OV E R

Photography: Janie Jones Photography Ezra Chamberlin

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SADDLE UP AND SLOW DOWN. SADDLE AND SIRLOIN CLUB OFFERS ITS DISTINCT GROUP OF MEMBERS THE TIMEHONORED TRADITIONS OF EQUINE SPORTS, SKEET SHOOTING AND COMRADERY.

O UR TOWN | ENTERTA INME NT

“No hour of life is wasted that is spent in the saddle.” This quote is from Winston Churchill, and members of Kansas City, Missouri’s Saddle and Sirloin Club would wholeheartedly echo this sentiment! Located at 14401 Holmes Road, this club sits on 326 acres of pristine equine heaven, featuring 55 miles of trail riding, five riding arenas, one of which is a covered, indoor arena. They have stalls and pasture to board 146 horses and currently board 138.

SADDLE AND SIRLOIN CLUB

“We can put 100 horses in stalls and 46 in pastures,” says Jeff Henderson, general manager and chief operation officer. “Some of the horses are ours that members can bring guests out to ride, and others are members’ personal horses.” Jeff says that the club began in 1941 in Mission Farms, on the east side of the street, where they had around 60 acres. In 2000, when the Hall family built Hallbrook Country Club and golf course, they moved south to their current location. Jeff has been working for country clubs some 40 years and has been with Saddle and Sirloin the past 10. “I wear boots and jeans, and my buddies wear suits and ties!” he says. “This is what is so unique about our club. We have the nicest group of members. People are here for the joy of it. When you come through the front gate, life slows down. You’re here for the experience and to meet people.” Another benefit of belonging is the opportunity to play golf and swim at Loch Lloyd Country Club. “We are near Loch Lloyd, so their members enjoy the opportunity to ride horses, shoot skeet and dine with us. This partnership is unique from other clubs.” Speaking of dining, the club offers a fine dining experience provided by Executive Chef Rafael Cambron. Rafael is a graduate of the Johnson County Community College Culinary School. He was the chef de cuisine at Hallbrook Country Club and spent five years as the executive chef at The Carriage Club. They also are home to a world class shooting facility offering Trap, Wobble, Skeet, 5-stand and a 12 station sporting clays course. “We have been fortunate to have made nearly $3 million in capital improvements since I have been here, including remodeling the clubhouse and stables. People come by often to see what we are, and I take them out on my Gator for tours!”

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AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

he says and smiles. “I don’t think there is anything like this in the metro area. We often take riders up on the top of Bonfire Ridge for breakfast and lunch. The view is breathtaking.” They hold ladies’ and men’s spring and fall trail rides, where they trailer horses to different locations, including Rock Springs in the Flint Hills, outside of Manhattan, Kansas, and the rodeo in Strong City, Kansas. The men take their fall trail ride in Timber Hills in Fort Scott, Kansas. A member owns a house in Flint Hills, and a group spent a week out there to ride. Jeff lives close to Hillsdale Lake, and the group goes there several times a year. Their Outrider Program coordinates rides. “Our kids’ program is very popular, and our kids and grandkids attend once a month, and the summer camp is six weeks each summer. We have organized rides and on the Fourth of July. We decorate the horses and parade them around,” he continues. “This is a great way to meet people and see all the trails.” Their Ranch Rodeo is open to the public and runs the beginning of May. They invite rodeo professionals who come and ride. Visitors enjoy a cookout and truly fun event. “This club is more like a family,” Jeff says. Visit saddleandsirloin.com for more information on membership and events.

O UR TOWN | ENTERTA INME NT

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B A C K YA R D WHIMSY

Creating a kid-friendly backyard space ARTICLE BY ANGELA BROOCKERD | PHOTOGRAPHY BY JANIE JONES

I NSP IR E D BY | A RTS + CULTURE

CONTINUED > AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

I NSP IR E D BY | A RTS + CULTURE

This adorable outdoor play space is not only easy and inexpensive to build, but it is full of charm and the perfect spot for the kids to play and lounge. The A-frame structure is easily customizable to any style and color scheme desired. Leave the wood bare, or add flare with paint or stain. An outdoor clubhouse provides a space that allows kids to make it their own and to let their imaginations run wild spending time outdoors. For this project, we visited Home Depot at Olathe Pointe to get all the necessary supplies we needed. The deck is an 8 x 10 decking so there is no need to cut down the length of any boards and pressure treated wood was used. First, dig holes 18 inches down to put the footers, which is a 4 x 4 x 8 treated post, and cut those into two foot lengths . Next, pour quick set concrete in the holes. Add water, and set the posts in and let it dry. We used lag screws to attach the base 2 x 10’s to the corner posts, and then 2 x 6’s for the joists with metal hangers. Now time to put on the decking boards with exterior screws. Don’t forget to constantly check with a level. Once the decking is finished, now it is time for the fun!

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AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

For the A frame you need a 60-degree angle at the top of the A, and a 30-degree angle at the bottom. You can run a 4 x 4 along the decking to attach the A frame to which adds a bit of height so adults can stand in it as well. Use heavy duty exterior screws to attach the A frame 2 x 4’s to the structure. The top of the A comes together and is held by exterior screws. For the roofing, we used 8-foot corrugated clear panels and screwed those into the A frame for a weather protecting cover. We left three feet uncovered so a chair and some pots with herbs and flowers could be added to the entrance. Decorate with outdoor pillows, a children’s table, outdoor rug and hanging flower pots to make it feel like a special place for kids to go. If entertaining friends, a few simple charcuterie boards are always a hit.

I NSP IR E D BY | A RTS + CULTURE

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I NSP IR E D BY | A RTS + CULTURE

SHOOT CREDITS: • Supplies from Home Depot at Olathe Pointe • Clubhouse built by Janie Jones • Models: Blythe Schowengerdt, Addie Schowengerdt, Ezra Chamberlin • Styled by Angela Broockerd and Janie Jones • Charcuterie boards by Angela Broockerd • Food: Whole Foods • Milk: Shatto • Floor pillows: Target • Plants and hanging macrame holders: Family Tree Nursery • Wooden Basket: IKEA • For all your needed supplies visit Home Depot at 20025 W 154th St, Olathe. homedepot.com/l/Olathe/KS/Olathe/66062/2201

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ARTICLE BY ANGELA BROOCKERD | PHOTOGRAPHY BY JANIE JONES

P E T CA R E | FOOD + BEV E RAGE

Dog-Gone Good Try these simple and healthy homemade treats for your furry friends. Not only are they easy to make, they are nutritious and seemingly delicious.

Birthday Cake for Your Pup

Peanut Butter Dog Treats

Ingredients: • 1 egg • 4 tablespoons peanut butter • 1/2 cup apple, finely chopped • 1/2 teaspoon baking powder

Ingredients: • 2/3 cup pumpkin puree • ¼ to 1/3 cup peanut butter • 2 eggs • 2 1/2 cups flour (whole wheat preferred)

Directions: Preheat oven to 350 degrees. Grease a ramekin and set aside. Combine all ingredients and mix well. Pour batter into ramekin and sprinkle a few apple slices on top. Bake for 20 minutes.

Directions: Preheat oven to 350 degrees and line baking sheet with parchment paper. In a bowl, mix all ingredients except flour and blend well. Gradually add the flour until the dough isn’t sticky. Roll dough into a ball. Lightly flour your surface and lightly kneed. Use a rolling pin to roll dough to ¼-inch thickness. Use cookie cutters and place dough on baking sheet. Bake for 20-25 minutes. Drizzle with peanut butter (optional). CONTINUED >

AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

P E T CA R E | FOOD + BEV E RAGE

CONTINUED >

AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

P E T CA R E | FOOD + BEV E RAGE

No-Bake Peanut Butter Balls Ingredients: • 1 cup pumpkin puree • 1/4 to 1/3 cup peanut butter • 1/4 cup milk or half and half • 3 cups oatmeal Directions: In a bowl, mix pumpkin puree, peanut butter and milk on medium for 1 minute. Gradually add 2 1/2 cups oatmeal and stir. Use a small scoop or spoon to create 1/4 inch balls. Roll balls into remaining 1/2 cup oats to lightly top. Place into a closed container and refrigerate.

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The Breakfast Spot

Breakfast favorites with a south of the border flair ARTICLE BY RE BECCA STOLTMAN PHOTOG R APHY BY JANIE JONE S

H OT SP OT | FOOD + BEV E RAGE

Just off State Line Road in Leawood is a one-of-a-kind hidden gem, a restaurant known for serving a diverse menu featuring breakfast favorites along with their signature “south of the border flair.” In July of 2018, when Luis Ornelas opened The Breakfast Spot, his goal was simple—to share his love of food and balance it with his love of family. Luis spent many years working two jobs in the restaurant business to provide for his wife and four children. “There were just never enough hours in the day,” he says. “I was working long hours and missing out on family,” He began to entertain the idea of opening up his own restaurant and blending his two favorites—breakfast food and Mexican cuisine. “I have always liked to cook since I was very little,” he shares. “I used to watch cooking shows and make up these little menus for my family and I even charged them money,” he says with a laugh. So it came as no surprise to his family that owning a restaurant was his dream. As fate would have it, another restaurant went out of business and was selling off their inventory, and his wife Jennifer encouraged him to purchase it as a start to the dream he had been contemplating. After two years of collecting and storing all the things he would need to open his restaurant, it was his wife who again gave him the nudge. “She was getting tired of all of these appliances and things being stored all around our house,” he shares with a laugh. “Things started out really good, we were doing well. Then Covid came, and all of our staff left, and people stopped coming in, and we just didn’t know what things were going to look like going forward,” he says. He was about to add on to the restaurant with an expansion when he cautiously decided to hold off. “Things were tough, we didn’t have enough business, so we had to go down to only being open three days a week. We began to focus on to-go dining, our business was primarily take-out, and we were able to get by with limited staff.” Things are beginning to look up. Luis says that people are slowly beginning to frequent the restaurant again, and they are now back to being open seven days a week. “It’s like hitting the reset button,” he says. “Our business is now about 50 percent dine-in and 50 percent to-go,” he shares. Two months ago the expansion was finally added to provide more seating CONTINUED > AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

and an additional space that he plans to lease as a party venue for larger gatherings, even installing a contemporary garage door that can be used to separate the two spaces. It is a modern space with a uniquely ethnic sentiment. How about the food? “It’s just the best, so flavorful,” says one guest. The menu has a wonderful balance of traditional breakfast favorites such as omelets, frittatas, skillets and biscuits & gravy, as well as healthy alternatives like the Power Banana Split all made in house. The lunch menu is equally as appetizing with delectable sandwiches, wraps and salads along with crowd favorites like burgers and tantalizing desserts like Churros Con Chocolate. Of course, their south of the border menu can’t be beat featuring tacos, burritos and enchiladas. Once you’ve tried The Breakfast Spot, you are sure to become a regular. Visit The Breakfast Spot at 13164 State Line Road, Leawood, KS 66209 and order to-go online at thebspotkc.com.

H OT SP OT | FOOD + BEV E RAGE

AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

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H OM E TOWN H E R O | HEALTH + W E LLNE S S

WAR HORSES FOR VETERANS Nestled away in Southern Johnson County, lies a picturesque equestrian facility that serves as a haven of sorts, for Military Veterans and First Responders alike. In 2015, when Patrick Benson and Andy & Patricia Brown first began War Horses for Veterans they began with just a simple shed and round pen. “This was always the vision” shares Patrick as he motions toward the beautiful facility that War Horses for Veterans has now become. He says “the premise is providing opportunities for our combat veterans and now for our first responders as well.” Patrick joined the army infantry himself in 1998 and his time in service has granted him a unique understanding of the bond between service members and the specific challenges they face. “I knew I wanted to teach, I like helping, and I like challenges,” Patrick says. His background with horses, his acute awareness of the resources our service men and women lack upon being discharged, and the experience of personally suffering from PTSD himself, combined to form his vision of helping veterans through horses. He stresses the importance of giving them an opportunity for healing and professional growth. War Horses for Veterans offers programs designed around mental wellness and physical health, that includes clinical psychologists and follow up care, as well as

ARTICLE BY REBECCA STOLTMAN

the therapy of working with horses. WHFV flies qualified candidates in from all over the country at no expense to them, to take part in these programs specifically created for veterans. When asked, why horses? Patrick shares “A horse forces you to be present and to be vulnerable. Many of us are very closed off from our past experiences and traumas or we may have immense survivors guilt. You can’t lie to a horse.” He explains that a horse is a non biased teacher, the quickest of ice breakers, that can essentially serve to open a veteran up to being receptive. “Coming from our backgrounds, many times compassion, vulnerability, and affection are some of the hardest things for us to show because it means letting go, and we are often times so guarded, or maybe we think of those qualities as a weakness” Patrick shares. He says the business of working with horses can be extremely therapeutic. “When you work with horses, you will always be a student, you will always be learning and growing.” He shares that many veterans will return to the program as mentors or sponsors and some will even work as part of the WHFV team. “Who better to work here than our own? We empower them and provide a platform for them to take care of their families and to give back to their community and through doing that, they are actually healing

CONTINUED >

PHOTOGRAPHY BY GREAT WHITE OAK MEDIA AUGUST 2 0 2 2 | C I TYL I FE STYL E . C OM / L E AWO O D

themselves as well.” He says “It may be someone who comes to stay here long term or maybe we’re just a stepping stone to help them along their journey. We teach them the trade, and within the trade is the therapy” he says. Patrick shares that First Responders severely lack adequate resources to care for their physical and mental health and that they are under a great deal of stress,“we have to give back, we have to take care of them” he says. “The goal is to be doing something bigger than yourself, to become a mentor. To provide these opportunities that we otherwise didn’t have as veterans and hopefully improve someone’s outlook and quality of life. Hope is a powerful thing.” Patrick encourages anyone who is interested in learning more about WHFV to come out for a visit, you can also learn more at www.warhorsesforveterans.org

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realty report A sample of recently sold properties in Leawood. N E I G H B O 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

HALLBROOK FARMS

$2,865,000

100%

7.2

HALLBROOK FARMS

$3,250,000

$2,700,000

83%

4.3

TOMAHAWK FARMS

$1,995,000

100%

4.1

HALLBROOK FARMS

$1,650,000

$1,785,000

108%

4.3

HICHLANDS CREEK

$1,650,000

$1,755,000

106%

5.2

HAZELWOOD

$1,500,000

100%

4.1

LEAWOOD ESTATES

$1,200,000

$1,451,500

121%

HIGHLANDS CREEK

$1,425,000

100%

4.1

HALLBROOK FARMS

$1,499,000

$1,350,000

90%

3.4

LEAWOOD FOREST ESTATES

$1,075,000

$1,275,001

116%

4.1

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

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