Issuu

Lee’s Summit LeesSummitLifestyle.com

OCTOBER 2018

™

THE FOOD ISSUE

Protect your savings with FDIC coverage up to $1.5 million. Our Insured Bank Deposit program offers the assurance of Federal Deposit Insurance Corporation (FDIC) protection. This interest-bearing savings solution give you the convenience of having your savings and investments on one statement.

Getting started is easy. Call your f inancial advisor today to learn more. Deposits are FDIC-Insured up to $1.5 million or $3 million for joint accounts of two or morle. More information about the Insured Bank Deposit program, including the program disclosure, is available f rom your f inancial advisor or at www.edwardjones.com/bankdeposit. For more information about FDIC insurance, go to www.fdic.gov.

www.edwardjones.com Member SIPC

Joel Wilson

Matt Knehans, AAMS®

Financial Advisor

Ryan Barber, AAMS®

410A SE 3rd Street, Suite 102 Lee’s Summit, MO 64063

120 SW 2nd Street Suite 102 Lee’s Summit, MO 64063

801 NE Lakewood Blvd. Lee’s Summit, MO 64064

816-554-3128

816-554-0074

816-478-0053

joel.wilson@edwardjones.com

matt.knehans@edwardjones.com

ryan.barber@edwardjones.com

Matt Sibbing, AAMS®

Scott Wall

615 NE Woods Chapel Rd Lee’s Summit, MO 64064

3500 N.E. Ralph Powell Rd. Suite C Lee’s Summit, MO 64064

3500 N.E. Ralph Powell Rd. Suite E Lee’s Summit, MO 64064

816-554-7446

816-347-8375

816-272-0460

anne.pedersen@edwardjones.com

matt.sibbing@edwardjones.com

scott.wall@edwardjones.com

Financial Advisor

Anne Pedersen, CFP®

Financial Advisor

Protect your with FDIC Thom Schlosser, Marksavings Sandy, CFP® AAMS® coverage up to $1.5 million. Financial Advisor Financial Advisor Financial Advisor

Brian Sandy, CRPC® AAMS®

200 SE Douglas, Suite 105 Our Lee’s Summit, MO 64063

200 SE Douglas, Suite 105

192 NW Oldham Parkway

mark.sandy@edwardjones.com

thom.schlosser@edwardjones.com

Lee’s Lee’s Summit, MO 64063 offers the assurance Insured Bank Deposit program ofSummit, MO 64081 816-272-5650 816-525-0770 816-272-5650Federal Deposit Insurance Corporation (FDIC) protection. brian.sandy@edwardjones.com

This interest-bearing savings solution gives you the convenience of having your savings and investments on one statement.

Getting started is easy. Call your financial advisor today to learn more. Deposits are FDIC-insured up to $1.5 million or $3 million for joint accounts of two or more Caleb J. Ruesing Joseph Hyde people. More information about the Insured Bank Deposit program, including the program Financial Advisor Stacy Burtin Mills Financial Advisor disclosure, is available from your financial advisor or at www. edwardjones.com/bankdeposit.

Financial Advisor 559 SE Melody Lane, For more information about FDIC insurance, go to www.fdic.gov. Lee’s Summit MO, 64063 3540 SW Market Street (816) 554 9077

Lee’s Summit, MO 64082

caleb.ruesing@edwardjones.com

(816) 623-9946

Thom Schlosser, CFP® Financial Advisor

BNK-6611D-A

192 Northwest Oldham Parkway Lees Summit, MO 64081 816-525-0770

3550 NE Ralph Powell Rd. Ste. 200 Lees Summit, MO 64064

(816) 272-6219 www.edwardjones.com

Member SIPC

816.204.7999 karinrossdesigns.com 1260 NW Sloan Lees Summit, Missouri 64081

DESIGNS

DESIGN + REMODEL

At Karin Ross Designs we specialize in kitchens and bathroom design/remodel. You can hire us to do just the design or the design and remodeling both. WE ARE A LOCALLY OWNED HUSBAND AND WIFE TEAM that strives to keep all ser vices in house and guarantee our clients 100% commitment and high quality craftsmanship. We approach your project as if it was our own. We will give you the best possible value for a kitchen or bathroom design & remodel, created to be beautiful and functional. Lets design and create a space with your lifestyle in mind!

Still the One

for You.

For over 30 years,ToniTygart has helped families like yours buy and sell homes in Jackson County, especially in Lee’s Summit and the area lake communities. That’s thousands of transactions, and thousands of happy families (4,934 to be exact). You know which transaction is the most important to Toni? The next one. With you. Selling your home? Buying a new one? Put the unique expertise of the area’s top real estate professional on your team.

Talk to Toni...today!

4243 NE Lakewood Way, Lee’s Summit, MO 64064

Find your next home at tonitygart.com

816.373.5558 | Direct 816.591.0275 SMS | tonitygart@tonitygart.com

REALTY REPORT REALTY REPORT Subdivision

BDRM F/B

LEE’S SUMMIT

H/B

Architecture

Plan

Price Original

Price Sale

Woods Chapel Acres

Traditional

1.5 Stories

$210,000

$216,000

Ashton at Charleston Park

Traditional

Raised Ranch

$220,000

$217,500

Deerbrook North

California Split

$240,000

Sterling Hills

Traditional

Atrium Split

$249,900

$239,193

Bordner Estates

Traditional

2 Stories

$275,000

$262,500

Lakewood

Traditional

2 Stories

$285,000

$280,000

Somerset At Charleston Park

Traditional

2 Stories

$320,000

$289,900

Bent Tree Bluff

Traditional

1.5 Stories

$299,500

$300,000

Meadows Of Winterset

Traditional

1.5 Stories

$310,000

Meadows Of Winterset

Traditional

2 Stories

$315,000

$319,000

Lakewood Oaks

Traditional

1.5 Stories

$329,000

$315,000

Raintree Lake

Traditional

Ranch

$335,000

$337,000

Oaks Ridge

Traditional

1.5 Stories

$348,000

$337,250

Bent Tree Bluff

Traditional

1.5 Stories

$360,000

$340,000

Monarch View

Contemporary

Ranch, Reverse 1.5 Story

$395,000

$360,000

Lakewood

Contemporary, Traditional

2 Stories

$399,000

$405,000

Dalton's Ridge

Traditional

1.5 Stories, 2 Stories

$412,000

$395,000

Paddock at Richardson Ran

Traditional

1.5 Stories

$439,950

$425,000

Paddock at Richardson Ran

Traditional

1.5 Stories

$475,000

$445,000

Woodland Trails

Contemporary

2 Stories

$449,900

$467,500

Legacy Wood

Traditional

Ranch, Reverse 1.5 Story

$492,482

$491,105

Winterset Woods

Traditional

1.5 Stories

$529,900

$524,950

Woodland Shores

Traditional

1.5 Stories

$590,000

$560,000

Windsor

Traditional

1.5 Stories

$969,900

$930,000

Lawnwood

French, Traditional

1.5 Stories

$1,185,000

Market Analysis for 08/01/2018-08/31/2018. Source: IRES MLS system.

Toni Tygart

“Real Estate is my business... Lee’s Summit is my home.”

Elite

Featured Home!

32 years of experience DOES make a difference!

Each office is independently owned and operated.

4243 NE Lakewood Way • Lee’s Summit, MO. 64064

office (816) 795-2500 • cell (816) 373-5558

Find your next home at

5604 NE Holiday Dr. - $389,000 MLS # 2098256

www.ToniTygart.com

Celebrate fall at

Join us for the annual Fall Festival! Oct. 6th, 7th, 13th, 14th, 20th & 21st Starting in October experience themed fall weekends! Games, activities, crafts, workshops, pumpkin patch, live music, cruiser and hay rides! Please be sure to visit us online at www.colonialgardenskc.com/events for more info.

Beer in the Gardens Oct. 13th & 14th East Forty Brewing Company will be pouring locally brewed beers! Bring the family to the Fall Festival and sneak away for a beer or two. Must be 21 years of age or older to consume alcohol, must have a valid ID. No exceptions.

Colonial Gardens! Custom creations Our Colonial Gardensâ€™ experts are some of the most creative around and they enjoy what they do! Let one of them create your perfect fall creation today! Visit us at www.colonialgardenskc.com or call 816-229-1277 to request your own custom creation today

Join us for a workshop! Grab the kiddos or bring your friends and let your creativity run wild! In our interactive workshops, youâ€™ll get your hands dirty and leave with your own masterpiece. Our experts will lead you through the creation process with plenty of room for your own individual taste.

Pumpkin Succulents

Oct. 13th, 14th, 20th & 21st

Cork & Canvas

Oct. 6th 2-3:30pm Visit us at www.colonialgardenskc.com to reserve your spot now, or to view more of our workshops and events.

27610 E. Wyatt Rd. Blue Springs MO 64014

26503 E ARGO RD INDEPENDENCE, MISSOURI 64057 $1,200,000

FOCUSED ON YOUR NEIGHBORHOOD & F o c u s e d o n S e r v i n g Yo u .

Y O U A R E C O R D I A L LY I N V I T E D T O A T T E N D OUR PREMIER OPEN HOUSE 26503 E Argo Rd. Independence, MO 64057 Cheese, Wine and Tours of this spectacular home and grounds Thursday, October 11, 2018 | 4:00 pm to 7:00 pm Kindly RSVP by Monday, Oct 9, 2018 at: EventsbyBKC.com

WE LOVE PEOPLE. WE LOVE HOUSES. WE BRING THEM TOGETHER. EVERY DAY.

816.783.5805

B E G I N N I N G S K C R E A L E S T A T E . C O M

1 1 7 1 9 F F H W Y, M A Y V I E W, MISSOURI 64071 $685,000

1 5 8 0 0 E S S R O A D, K A N S A S C I T Y, MISSOURI 64136 $1,150,000

112 NW L A K E W O O D B LV D, L E E S S U M M I T, MISSOURI 64064 $299,900

JAMES B. NUTTER

816.531.2345

OFFERS.JBNUTTER.COM/BEGINNINGSKC

LIFESTYLE LETTER

OCTOBER 2018 PUBLISHER

Laura Paszkiewicz | laura@lifestylepubs.com MANAGING EDITOR

Angela Broockerd | angela.broockerd@lifestylepubs.com

Letter from the Editor

CONTRIBUTING WRITERS

Angela Broockerd, Natalie Fieleke, Alan Goforth, Judy Goppert, Lisa Moyer

FALL IS SYNONYMOUS WITH FOOD FOR ME. Once the air becomes crisp and

CONTRIBUTING PHOTOGRAPHERS

sweater weather is upon us, my crockpot starts to work in overtime and baking accel-

Janie Jones

erates by a thousand. Some of my favorite fall recipes are ones that have been passed down to me from my mother and grandmother. Food has a way of evoking memories, as the very scent of my mom’s chili recipe cooking on the stovetop or apple crisp baking in the oven brings me right back to enjoying it at her table as a child. Carving out time to sit down and share a meal with my family each night and talk about our day has always been such a high priority to me, as it is one time in the day when we can all be together and connect. In fact, many moments of spending time with friends and family involve gathering around a table, sharing food and drinks, and enjoying each other’s company. For our October food issue, we are featuring how some of our neighbors around the city connect with food in various ways. We also included lots of recipes for you to enjoy. I want to share a simple and favorite fall recipe of my own that is always a crowd favorite. Happy fall!

GLAZED PUMPKIN BREAD

CORPORATE TEAM CHIEF EXECUTIVE OFFICER CHIEF SALES OFFICER CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR EDITORIAL MANAGER EDITORIAL AD MANAGER AD COORDINATORS

LAYOUT DESIGNERS

1 ½ c. Sugar 1 2/3 c. Flour 1 teaspoon Salt ¼ teaspoon Baking Powder

Angela Broockerd, Editor

1 c. Pumpkin

Angela.Broockerd@LifestylePubs.com

½ teaspoon Cinnamon ½ teaspoon Nutmeg ½ teaspoon Cloves

LAUNCH COORDINATOR PUBLISHER SUPPORT ACCOUNTANT APPLICATION ARCHITECT WEB DEVELOPERS

½ cup Oil

Steven Schowengerdt Matthew Perry DeLand Shore Brad Broockerd Sara Minor Janeane Thompson Nicolette Martin Victoria Perry Kate Baxendale Chad Jensen Cyndi Harrington Alicia Huff Jessica Soetaert Cyndi King Dana Rudolph Emily Stout Hailey Stepanek Adella Wrisinger Carli DiMarco Melanie Carlisle Austin Park Michael O’Connell Harshith Potu Tejaswini Jagarlamudi

½ cup Water 2 Eggs Sift together all dry ingredients, then add the rest of the ingredients, and mix well. Pour into greased loaf pan. Bake at 350 degrees for one hour. Pour glaze over the top immediately after it comes out of the oven.

ON THE COVER Lee’s Summit

GLAZE

Fire Department

½ cup Powdered Sugar ½ teaspoon Vanilla

PHOTOGRAPHY BY JANIE JONES

½-1 Tablespoon Water Mix all together making a smooth glaze. Pour over bread. Wait 15-30 minutes before removing bread from pan. 12

Lee’s Summit Lifestyle | October 2018

514 W 26th St., Kansas City, MO Proverbs 3:5-6

LeesSummitLifestyle.com

Lee’s Summit Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Lee’s Summit areas’ 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 Lee’s Summit Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

INSIDE THE ISSUE OCTOBER 2018

FEATURES 16 Marina Grog & Galley Bringing coastal flavor to Lake Lotawana

22 Maintaining Memories Third-generation Lotawana residents preserve family history in their home remodel.

30 Lee’s Summit Firefighters Really Know How to Heat Things Up. In the kitchen, that is!

42 30

42 For the Love of Food! And cooking and family and friends.

DEPARTMENTS 7

Realty Report

Lifestyle Letter

Local Limelight

22 Open House 26 Now Open 38 Locally Owned 42 Culinary Creations 48 Food & Wine 52 Lifestyle Calendar 58 Local’s Choice

LOCAL LIMELIGHT

marina grog & galley ARTICLE ALAN GOFORTH | PHOTOGRAPHY JANIE JONES

BRINGS COASTAL FLAVOR TO LAKE LOTAWANA

Leeâ€™s Summit Lifestyle | October 2018

CONTINUED >

October 2018 | Leeâ€™s Summit Lifestyle

LOCAL LIMELIGHT

(CON TI N U ED)

ALTHOUGH FALL WEATHER MAKES IT TOO CHILLY

Nothing complements a good meal like the right bottle of

TO GO SWIMMING OR SAILING, SEAFOOD AND

wine, and McFarland takes pride not only in the restaurant's

STEAK IN KANSAS CITY'S ONLY WATERFRONT

quality and selection but in the reasonable prices. Marina

RESTAURANT NEVER GO OUT OF SEASON. Diners

Grog & Galley sells more wine from Caymus Vineyards in

from across the region have made Marina Grog & Galley

California's Napa Valley than any restaurant in Missouri.

a popular destination since owner Jack Schwindler first turned an old boathouse into an upscale restaurant.

"Our high-end wines have the best prices around," he said. "We make them affordable so guests will have more money to

"We offer fine dining in a nautical atmosphere," Executive

spend on their dinner. Diners can enjoy a good bottle or wine

Chef Lance McFarland said. "It takes you back to the days

for much less than a comparable bottle would cost in the city."

when you were dating or just relaxing at the lake. Our

Guests can expect to pay from $30 to $50 per person,

customers come from across the metropolitan area. More

excluding tips, and $100 is a good ballpark figure for an

than half of our business drive past 100 restaurants from

enjoyable evening for two. Several seating options are

Johnson County to come see us. We also are popular with

available, including tables with lake views and an outdoor

people who live farther east and don't want to worry about

patio when weather permits. The nautical theme includes

traffic and parking in downtown Kansas City."

a 500-gallon saltwater aquarium and two 500-gallon

Alan and Gayle Switzer are regular customers. "Marina

freshwater aquariums. The seating capacity is 300 when

Grog & Galley is one of the best fine-dining seafood and

all of the areas are open. The banquet room, which has a

steak restaurants in Kansas City, not to mention the spec-

private bar and kitchen, can seat as many as 60 guests for

tacular view when dining on the water," Gayle said. "It's a

rehearsal dinners, holiday parties and other special events.

great lake experience."

Now that the busy summer season is giving way to

Schwindler is synonymous with the lake in the minds of

cooler weather, McFarland is running several specials to

many residents and guests. In fact, he was the first baby

maintain traffic flow. These include daily happy hours and

born at Lake Lotawana and has been around the lake longer

food specials, such as half-price seafood nachos; a $49

than the city itself. Milton Thompson developed the lake as

filet and broiled lobster tail dinner; and marina burger and

a tourist destination, and the city was incorporated in 1958.

fries (visit the website for current specials and prices).

The restaurant building also predates the city. The Kaw

Marina Grog & Galley is open Tuesday through Sunday. The

Point Boat Co. built it in 1934, and at various times it has

attire is business casual, and reservations are recommended

housed a gasoline supply company and a full-service

but not required. On Tuesday through Thursday, he restau-

marina. Schwindler opened Marina Grog & Galley in 1993.

rant opens at 5:30 p.m. each evening, with the last seating

McFarland has been there for 13 years and has been

at 8 p.m. Reservations can be made from 5:p.m to 9 p.m. on

executive chef for the past five. He emphasizes that dining

Friday and Saturday and from 5 p.m. to 8 p.m. on Sunday.

at the restaurant, which is open only for dinner, is an event.

In the quarter-century since Schwindler had the idea to

"Our average turnaround times are about two hours," he

turn a boathouse into a restaurant, Marina Grog & Galley

said. "This is the time it takes to sit down, have a drink,

has built a large and loyal following of locals who dine

enjoy dinner, dessert, and an after-dinner drink."

there regularly and others who make it their go-to choice

The restaurant is known for seafood and steak. One

for special occasions.

signature entree is luau lobster, which combines a broiled lobster tail, shrimp and scallops. It's one thing to eat on the waterfront in the heartland -- it's another to convince diners that seafood can be just as fresh in Kansas City as it is near the ocean. "It's a misconception that you can't get good seafood here," McFarland said. "We order from Honolulu Fish Co. by 11 a.m., and the seafood arrives the next day." Along with fresh fish flown in from Hawaii twice a week, he sources lobster tail from Canada, king crab legs from Alaska and salmon from New Zealand. Meat entrees include filet mignon, bone-in ribeye and pork medallions.

Lee’s Summit Lifestyle | October 2018

"THIS IS A SPECIAL PLACE THAT YOU WILL ALWAYS REMEMBER," MCFARLAND SAID. "THE AMBIENCE IS UNLIKE ANY OTHER RESTAURANT IN THE AREA. IT FEELS AS IF YOU ARE ON VACATION."'

More information is available at Marinagrogandgalley.com.

October 2018 | Leeâ€™s Summit Lifestyle

General Dentistry* I Children Welcome I Cosmetic Dentistry* I Dental Implants* I Dentures Same Day Emergencies I Nitrous Oxide Available I Snore Appliances I Insurance Accepted *(Not a specialty in Missouri)

246 NE Tudor Rd. Leeâ€™s Summit, MO

816-554-1600 I jungmeyerdental.com

Located just across from Leeâ€™s Summit North High School in the Tudor Square Business Park

AS A LIFELONG LEE’S SUMMIT RESIDENT I feel deeply connected to the

COMMUNITY

FEATURED HOME:

I am a graduate of Lee's Summit High School, and raised my family

209 SW Lewis Ct. Lee’s Summit, MO 64081 MLS#2122104

here. For over 18 years I have LOVED helping families make their dreams

Extraordinary 4 bedroom, 3.1 bath Reverse 1.5 Story Winterset Valley

of home ownership come true. Lee's Summit has so much to offer with the cost of living, highly rated schools, but the history and the warm, welcoming people make it special. I can assist in both buying and selling transactions. Let me help you with your next move.

DEBBIE WHITE

HOMES REPORT PRICE RANGE | CURRENT ACTIVE | AVERAGE DAYS ON MARKET (SOLD)

100-199,000 200-299,000 300-399,000 400-499,000 500-599,000 600+

28 97 156 102 21 52

18 33 70 116 84 170

Heartland MLS Lee's Summit Area

8 1 6 . 2 5 1 .1 5 6 5 | D e b b i eW h i t e . R e e c e N i c h o l s . c o m | 1 1 5 3 N E R i c e R d Le e s S u m m i t M O

OPEN HOUSE

Maintaining Memories THIRD-GENERATION LOTAWANA RESIDENTS PRESERVE FAMILY HISTORY IN THEIR HOME REMODEL.

ARTICLE NATALIE FIELEKE PHOTOGRAPHY JANIE JONES

WHEN

PERRY

AND

KATHY

ATHA

worked with NSPJ architects Tim Homburg

GATHER WITH FAMILY AND FRIENDS AT

and Rick Jones and contractor Greg Smetanka

THEIR LAKE LOTAWANA HOME, THEY

to complete functional and aesthetic updates

MEET WITH MEMORIES AROUND THE

within the home’s original footprint. Kathy Atha

DINING ROOM TABLE THAT BELONGED

was heavily involved in design decisions.

TO PERRY’S GRANDPARENTS, RUSSEL

Contractors replaced the home’s original

SR. and Helen. Perry remembers his grand-

electrical, plumbing, windows and roof. In

mother always kept a lollipop box and Eskimo

addition, they changed the configuration of

Pies to treat her 16 grandchildren when they

the kitchen and the second floor of the home

visited. Today, the Athas treasure the history

to fit with the conveniences of modern life.

that comes along with the vacation home

Previously, guests had to walk outside to get

that’s been in the family since 1938.

to a downstairs bedroom, but the remodel

“It’s really nice being able to have coffee or

provided a stairway inside the house to access

cocktails and look out the window, knowing

the room from indoors. The guest cabin, built

you’re enjoying the same view as two genera-

for Athas’ aunt in 1941, was connected to the

tions before you,” says Perry. “Some things at

main water and sewer line of the house.

the lake don’t ever change, which is wonderful.”

Even though the home’s floor plan was

The Athas’ Union Cove home, built in 1929

reconfigured, it was important to the home-

by Leo Kohler, truly represents a family retreat.

owners to retain many original components

Perry grew up in the home directly behind

and incorporate them into the new design.

it, and now his son’s family stays there. His

For example, metal cabinets and stain-

brother’s home is next door, and his cousin is

less countertops were salvaged and used

two doors down. While it’s primarily a summer

in the new kitchen. The playful fish-pat-

residence, the Athas enjoy all the lake has to

terned navy wallpaper in the first-floor

offer year-round, from boating in the summer

bath evokes a memory of the fish on the

to ice boating and skating in the winter.

wall in the bathroom when the home was

“Some of our favorite time out here is in the fall when the lake gets a little quieter and the trees are changing,” they say.

inhabited by his grandparents. “It has the same feel as it did back then – bookcases on either end of the fireplace, pho-

When the Athas sought to remodel the

tographs and sailboats from the 1930s – I’m

home in 2015, they wanted the updates to

probably too much of a sentimentalist,” Perry

result in a sense of place that still felt familiar,

says. “There are lots of artifacts and things we

keeping with the traditional style and feel. They

wanted to retain and keep original.”

Lee’s Summit Lifestyle | October 2018

CONTINUED >

October 2018 | Leeâ€™s Summit Lifestyle

OPEN HOUSE

(CON TI N U ED)

The Atha home and six others can be viewed during the Lake Lotawana Homes Tour, October 6 from 10 a.m. to 5 p.m. The tour is sponsored by the Lake Lotawana Community Club. Tickets are $20 and can be purchased by calling Carol Keller at (913) 909-6376 or via the 2018 Lake Lotawana Homes Tour Facebook page.

Leeâ€™s Summit Lifestyle | October 2018

ARTICLE LISA MOYER | PHOTOGRAPHY JANIE JONES

The Historic Longview Mansion

NOW OPEN

THE NEWLY RENOVATED LONGVIEW MANSION IS NOW BOOKING EVENTS

FIRST-TIME

VISITORS

LONGVIEW

MANSION

WILL

THE BE

OVERWHELMED BY THE BREATHTAKING VIEWS OF THIS MAGNIFICENT ESTATE WITH ITS TEN ACRES OF WOODED

GROUNDS,

GORGEOUS

SUNKEN GARDEN AND FOUNTAIN, AND MASSIVE 22,000 SQUARE-FOOT MANSION SITUATED ON THIS HISTORIC FARM IN LEE’S SUMMIT. Repeat visitors won’t be disappointed either. With its “gentle facelift” the 104-year-old Longview Mansion has undergone nearly a year of multi-million-dollar renovations undertaken by the Sunflower Development Group with Rau Construction. The rehabilitation utilized state and federal historic tax credits, proceeds from the area TIF (Tax Increment Financing) plans, bank financing and private capital. “The long-awaited restoration has given the mansion new life,” says Kimberly Fowler, general manager and new tenant. “The decorative outside walls are mended and the interior is redecorated. There’s also new plumbing and HVAC. Our brand new permanent attached pavilion seats 280 guests and includes a state-of-the-art sound system. We are most proud to announce that we are completely handicap accessible.” As the owner of The Portable Chef catering company, Fowler brings 34 years of related experience to her new role as general manager. Together with Lisa Edzards, event/ceremony specialist, daily tours are underway to showcase the renovation to prospective clients interested in booking events.

Lee’s Summit Lifestyle | October 2018

CONTINUED >

October 2018 | Leeâ€™s Summit Lifestyle

NOW OPEN

(CON TI N U ED)

“My seasoned staff and I know how to create and serve amazing events,” Fowler says. “We are blessed to now have this majestic mansion as our venue and our talented head chef, Cruz Vasquez, to help make the transition complete. We are certain that the mansion’s history and beauty along with our fresh menus, excellent service, and attention to detail will deem us one of the top venues in the Kansas City area for upscale events.” Lumber baron, R.A Long, built the farm for his youngest daughter, Loula. She and her husband, Robert Pryor Combs, lived in the mansion for 65 years. Loula was a pioneer in women’s horse carriage racing. She competed in and won international horse shows in New York, Canada and England. She became known as the Queen of the American Royal and was inducted into the Madison Square Garden Hall of Fame. Longview Mansion is listed on the Historic National Registry. The home and 50 other farm structures were constructed in just 18 months between 1913 and 1914. More than 50 Belgian craftsmen and 200 Sicilian stonemasons were among the 2,000 workers employed to turn 1,780 raw acres into the “World’s Most Beautiful Farm.” “It’s a big responsibility to properly care for and maintain Loula Long Comb’s residence in a classy and respectful manner, but we are all dedicated in doing just that,” Fowler says. “I’m proud that my crew has put their heart and soul into this project for the last nine months all the way down to repairing the historic doorknobs. Our House Manager, Frank Migliazzo, dedicates long hours to the grounds and mansion upkeep, along with his wife, Jeri, Sue Jacobi and Russ and Maurine Fenstermann. “People are always asking about the improvements at this beloved mansion, and they are always excited to know that the home is being cared for, renovated and restored with historic integrity.” For info on self-guided tour dates, Murder Mystery shows (back by popular demand) and other mansion-generated events open to the public, visit the website at Longviewmansion.com.

To book your wedding, corporate event, fundraiser, or other event, contact: Kimberly Fowler, general manager Kimberly@LongviewMansion.com The Historic Longview Mansion 1200 SW Longview Park DriveLee’s Summit, MO 64081 Longviewmansion.com 816-761-6669

Lee’s Summit Lifestyle | October 2018

CELEBRATE

every

MOMENT

JANIE JONES PHOTOGRAPHY 913-568-4561

JanieJonesPhotography.com

L E E ’ S S U M M I T

FIREFIGHTERS IN THE KITCHEN, THAT IS!

R E A L LY K N O W HOW TO HEAT T H I N G S U P.

FIREFIGHTERS AT THE LEE’S SUMMIT FIRE HOUSE USUALLY SPEND THEIR DAYS COOLING THINGS DOWN, BUT THEY KNOW THE VALUE OF SHARING A MEAL TOGETHER AT THEIR TABLE AND HAVE AMPED UP THEIR COOKING SKILLS TO TEMPT EVERY PALATE. Not only do they perform heroic duty 24/7, but these firefighters cook up some amazing grub in the meantime. They have shared their go-to recipes that get rave reviews every time they are served.

ARTICLE JUDY GOPPERT | PHOTOGRAPHY JANIE JONES

Lee’s Summit Lifestyle | October 2018

A F T E R H O U R S F IR E FIG H T E R

DREW FIGLO (A-SHIFT) TELL ME WHO COOKS AT YOUR FIRE STATION. WHO REALLY MAKES IT THEIR GOAL TO FEED EVERYBODY... AND WHY? I make it a priority to cook something that everyone will enjoy because growing up in my Italian family, feeding people, or over-feeding people, is how you showed that you cared about them. WHAT IS THE MOST VALUABLE THING ABOUT SHARING A MEAL TOGETHER FOR YOU ALL? Sharing a meal consistently is (and always will be) the sign of a healthy family. Your company is your family. The more things we can do together as a company, the better. WHY DO YOU LIKE TO COOK? I like to cook because a great meal with good company is one of the greatest blessings we have in life. It's where we laugh, tell stories, and share ideas. HAS THERE BEEN ANY FUNNY THING THAT HAS HAPPENED WHILE SOMEONE IS GRILLING/COOKING/BOILING? One thing I always thought was funny when cooking is when Duke would watch me cook. I cooked for a living before I was a firefighter and grew up in New Jersey for most of my life. So some of things I cooked a good ol' Missouri boy has never seen before. I was just sautéing some fresh spinach and Duke was like, "What are you making? Fried salad?" No Duke it’s just spinach.

CONTINUED >

October 2018 | Lee’s Summit Lifestyle

LEE’S SUMMIT FIREFIGHTERS

(CON TI N U ED)

FIR E SPE CI ALIST

TYLE R CO M F O RT

( B - S HI FT )

TELL ME WHO COOKS AT YOUR FIRE STATION. WHO REALLY MAKES IT THEIR GOAL TO FEED EVERYBODY... AND WHY? I do all of the cooking at my station on my shift. I enjoy cooking, and I know if I do it then we can actually eat something edible at a decent time lol. WHAT IS THE MOST VALUABLE THING ABOUT SHARING A MEAL TOGETHER FOR YOU ALL? Dinner time at the firehouse is more important than just filling our stomachs. This is the time where we get to bond and talk shop. We share old stories, talk about the old-timers who no longer work with us, pass down advice to our newer members, and air concerns/grievances within our company. WHY DO YOU LIKE TO COOK? I enjoy cooking because it’s something I’ve done since I was a child. I used to cook with my mom and grill with my dad. I’ve worked at numerous restaurants and was a full-time butcher before joining the fire service. The biggest reason I like to cook at the firehouse is because I know it will be something I want to eat, and I can control the ingredients. HAS THERE BEEN ANY FUNNY THING THAT HAS HAPPENED WHILE SOMEONE IS GRILLING/COOKING/BOILING? There have been plenty of slip-ups in the kitchen in the department over the years. I’ve heard stories of guys setting the smoker on fire, trying to shred raw chicken, cracking eggs to scramble but leaving all of the broken shells in it, and using powdered sugar on accident instead of flour while trying to make gravy (which turned into icing instead.) 32

Lee’s Summit Lifestyle | October 2018

F I RE F I G HT E R /PA R A ME D IC

NEIL MACEACHERN

(C-SHIF T)

TELL ME WHO COOKS AT YOUR FIRE STATION. WHO REALLY MAKES IT THEIR GOAL TO FEED EVERYBODY...AND WHY? A lot of times it falls on whoever is assigned the firefighter position on the pumper. I cook to implement my favorite tweaks to traditional dishes. Dinner sometimes resembles an uninspired college path, a major in general meats with a minor in healthiness. WHAT IS THE MOST VALUABLE THING ABOUT SHARING A MEAL TOGETHER FOR YOU ALL? Time in the firehouse is hectic. We never know when there will be calls. You are with a company 24 hours several times a week, and you become family. I believe family dinner gathering is a powerful bond builder, and despite a person’s attitude, the presence and availability of connecting can diffuse stored stress and improve mental balance needed in this type of job. WHY DO YOU LIKE TO COOK? I like to cook because I find many foods are inedible not cooked. I’m not alone here. Cooking can be as simple as adding flavor to something, but you will learn which foods should be heated up a little, like chicken, and which foods don’t require baking, like watermelon. HAS THERE BEEN ANY FUNNY THING THAT HAS HAPPENED WHILE SOMEONE IS GRILLING/COOKING/BOILING? Dinner can be a symphony of chaos. The entire company is sent on a call in the middle of cooking. Is everything turned off? Who might return first? What did the chef plan to do with this half-finished meal? Many meals are burnt or finished with no idea what the original plan was. One time when I cooked chicken Philly sandwiches, I laid a base of creamy horseradish sauce to seat the chicken, not realizing how spicy it was. There were plenty of sweating faces fighting to enjoy their sandwiches.

CONTINUED >

October 2018 | Lee’s Summit Lifestyle

LEE’S SUMMIT FIREFIGHTERS

(CON TI N U ED)

FIRE SPECIALIST TYLER COMFORT (B-SHIFT)

CHI CKE N M ARSAL A INGREDIENTS: » 1 pound boneless skinless chicken breasts » 1 package cherry tomatoes » Fresh basil leaves » 1 package mushrooms » 1 yellow onion

FIREFIGHTER DREW FIGLO (A-SHIFT)

» 1 bottle Marsala cooking wine

STEA K NIGHT CH IMIC H URRI SAUCE

» 1 small container heavy cream

» 1 package Italian cheese » 3 eggs » 1/4 cup vegetable oil

INGREDIENTS: » 6 garlic cloves, minced » 2 jalapenos, minced » 1/4 cup red wine vinegar » 1 bunch fresh flat-leaf parsley, finely chopped » 1 handful fresh oregano, finely chopped » 2 limes, juiced » 1 cup olive oil » 1 teaspoon kosher salt » 1 teaspoon crushed black peppercorns » 4 pounds skirt steak, trimmed of excess fat » Extra-virgin olive oil » Kosher salt and freshly ground black pepper DIRECTIONS: Combine garlic, jalapeno and vinegar in a bowl. Stir in parsley, oregano and lime juice. Whisk in olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry. Marinate steak in olive oil for 30 minutes, turning to coat both sides. Preheat an outdoor charcoal grill or oven broiler to high. Remove steak from oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer steak to a cutting board and let stand for five minutes. Cut steak across the grain on the diagonal and fan slices out on a platter. Spoon some chimichurri over meat and serve with remaining sauce at the table.

» Minced garlic

Lee’s Summit Lifestyle | October 2018

» 2 cups flour » Salt » Pepper

IT ’S H A RD T O PI CK J U ST O NE FAVO RIT E ME A L I E NJ O Y CO O KING , B U T O NE T H AT SE EM S T O B E A FA N FAVO RIT E WO U LD B E M Y CH ICKE N MA R SA LA .

» Sugar DIRECTIONS: Mix oil, eggs, and flour until dough is the right consistency. You may need to add some cold water if dough is too dry, or more flour if dough is too sticky. Knead dough for about five minutes, then cover with a towel and let rest for 30 minutes. Roll dough out flat and cut into desired pasta shape. Cut up veggies and sauté in pan with entire bottle of Marsala cooking wine. Sauté until veggies are cooked, then drop heat to low and add heavy cream. Season with salt, pepper, sugar and minced garlic to taste. Bring pot of water to boil, then slowly add your fresh pasta. Because the pasta is fresh and not dehydrated, it will cook very quickly (about two minutes or less). Grill chicken breasts; cut into slices. Strain pasta; serve in bowl, top with pasta sauce, then chicken slices. Garnish with fresh Italian cheese.

FIREFIGHTER/PARAMEDIC NEIL MACEACHERN (C-SHIFT)

NEIL'S CHICKEN TACO S INGREDIENTS: » 5 fresh jalapenos » One head purple cabbage » Cilantro » Chicken (1/2 lb. per person at least) » Flour tortillas » Panko Italian bread crumbs » Monterey Jack shredded cheese » Honey » Lemon juice » Salt, pepper and garlic powder » Flour » Barbecue sauce » Brown sugar DIRECTIONS: Chicken: Preheat oven to 425 degrees. Cut chicken into 1 ½ inch to 2-inch nuggets. Set up a dredging station. Add flour, salt, and pepper to the chicken and coat them. Whisk eggs and ½ cup water into separate bowl. Add panko into yet another bowl. Dip each chicken piece into the eggs and then into the panko. Place evenly on parchment-lined baking sheet. Cook for approximately 20 minutes or until light golden brown and the biggest piece of chicken is cooked. Barbecue sauce: (This handles 3 lbs. of chicken) In a small saucepan add about two cups of your favorite barbecue sauce. Add 4-5 teaspoons brown sugar. Add lemon juice and garlic powder. Add a small amount of sriracha sauce if you want to add some spice. Bring to a simmer and stir. Add some salt and pepper. Estimate how much you will need to coat the tops of the finished chicken and add barbecue sauce, if needed. Add the coating to the chicken when the chicken is finished. Jalapeno sauce: Gut the jalapenos and add into a blender. Add 2 tablespoons mayo, garlic powder, lemon juice, honey and a small amount of horseradish sauce if you have it. Blend into a sauce. Tweak as desired. Prepare: Serve with chopped cabbage, Monterey jack cheese, cilantro and the jalapeno sauce on a flour tortilla. A great side is chips and salsa.

THIS HAS BEEN W E L L R E C E I V E D I N T H E F I REHOUSE. IT ’ S P R E T T Y S I M P L E , A N D NOT TOO EXPEN S I V E , T H O U G H I A D M I T THAT THE RECI P E I S M O S T LY I N S P I R E D B Y A COUPLE OF RE C I P E S I H AV E R E A D A B O U T WITH SOME PE R S O N A L T W E A K S . October 2018 | Lee’s Summit Lifestyle

Leeâ€™s Summit Lifestyle | October 2018

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LOCALLY OWNED

Personal Service and Top Expertise Set Lima's Flooring Apart ARTICLE JUDY GOPPERT

Leeâ€™s Summit Lifestyle | October 2018

WHEN IT COMES TO YOUR FLOORS, THERE ARE MANY OPTIONS TO CONSIDER, AND WITH THE RIGHT SERVICES, YOU WILL BE SURE TO GET THE RESULTS OF YOUR DREAMS. Lima’s Flooring is a completely family-owned business, and owner, Lucas Lima, has more than 10 years of experience in the flooring industry. “I started doing flooring for my father about 11 years ago, and I started my own business with a partner,” he notes. “Then, five years ago, I opened Lima’s Flooring, LLC, on my own.” He is proud to provide excellence in professional workmanship for residential as well as commercial clients in Kansas City. Whether you need to refurbish existing floors you would like to preserve or want to bring a sophisticated look to your home by trading carpet for beautiful hardwood floors, they can take care of it. Lima’s Flooring offers comparable prices on services and high-quality products, and all their work is guaranteed. “Most products and service guarantees start at 15 years and go up to a lifetime structure with a 50-year finish warranty,” he explains. “With security like this, you’ll never have to worry, and our team is always just a phone call away.” Lima will personally help you choose the best flooring for your home to fit your budget. His goal is to exceed customer expectations with the best customer service, fast installation and the best prices and products. They will visit your home or business for a free flooring analysis and explain options and recommendations on whether they believe your hardwood floor can be restored or should be replaced. Depending on the extent of the damage, they may even be able to resolve the problem by simply replacing a few planks. Re-coating is another solution that is more cost-effective and involves simply applying a fresh coat of finish to your hardwood floor. Refinishing requires the removal of the floor’s original finish before re-applying the same finish or applying a new finish. With recoating, a finish is applied over the existing finish. “The first step in the recoating process is screening, which is lightly sanding the floor to remove just the last finish so that we are left with a smooth surface free of scratches or impurities,” he says. “Once this is done, the recoating process begins. We will apply the finish you have selected, followed by a protective polyurethane coat. As soon as the final coat dries, your old floor will look brand new!” Lima’s is a company that thinks about customers and their satisfaction first. “We care about our clients, no matter who they are or what their situation. We consistently offer them the best price, and sometimes even when the homeowner doesn’t have money to afford a specific product, we will work with them to arrange and come up with a solution that meets their budget,” he says.

Call Lucas Lima at 913-912-2471 or visit LimasFlooring.com for more information.

October 2018 | Lee’s Summit Lifestyle

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CULINARY CREATIONS

ARTICLE JUDY GOPPERT | PHOTOGRAPHY JANIE JONES

AND COOKING AND FAMILY AND FRIENDS.

FOR T HE LOV E

OF FOOD!

AMARA WISE’S KITCHEN EMITS DELICIOUS,

which helped pay her bills through college. She then went to work

TANTALIZING, INVITING AROMAS EVERY HOUR

at the Marriott on the Plaza, then Overland Park Marriott, where

OF THE DAY. Depending on the event or occasion,

she held the roles of assistant night manager, front desk manager,

she is preparing food to serve. Whether grating gar-

and housekeeping manager.

lic, sautéing shrimp, roasting peppers, drizzling salad dressing, or creating magic on a cake plate or stand or cookie sheet, she performs each step effortlessly. Cooking to her is almost like breathing.

Dipping her toe into hospitality exposed her to details of how large amounts of food were prepared. “I went to work at Houlihan’s corporate office and was part of their big layoff, and that is when I decided to begin cooking at home,”

“I have a hard time following recipes,” Tamara says and smiles. “In

she says. “Bart got to experience some of my early attempts, and

fact, I’m not good at it at all. I like adding in spices and flavors to suit

some didn’t turn out so good, like the beef tips I tried one time, and

my taste and what my friends and family like.”

afterward he asked me to please not make that again.”

Of course, each dish she prepares is stirred, baked or roasted

She is quite humble, and everyone who has been lucky enough

with a loving spirit and served with her open, giving heart. The most

to savor her culinary masterpieces would concur that heaven hits

important recipients of her creations are her husband, Bart, of 27

the tongue each time. She shares her food for an annual New Year’s

years and two children, Jonathan, 20, and Jordyn, 24.

Day brunch with countless friends, and through the year organizes

“I actually met Bart when I was working for the Overland Park Marriott,” she says. “One of my employees introduced us when they invited me over for dinner.”

weddings, birthdays, baby showers and more. “We have had friends’ weddings in our backyard, and I once made a wedding cake that looked like a tree stump!” she says.

It makes sense that they met over food. Tamara earned her

She remodeled her kitchen in 2012, adding an industrial sink with

degree in Restaurant Management from the Culinary School at

extra faucet to fill pots; an island with yet another sink and cooking

Metropolitan Community College in the early ‘80s. Her interest in

space; a professional-size refrigerator to hold countless ingredi-

food began when she and friends went out to eat. She decided,

ents; and a pantry to stock the variety of olive oils and such that she

“Hmmmm….I could make this.”

needs on hand at any given moment.

She went home and tried to emulate the flavor, and obviously her end result was tastier.

In this space, she drinks her coffee, and dreams. Whether it’s preparing breakfast sandwiches for the VFW, chili for the Elks

The idea to go to college came after she worked as administrative

Lodge, food for a day on a friend’s boat on nearby Lake Lotawana,

assistant at Blue Cross and Blue Shield, which did not suit her at all.

or camping in their fifth-wheel camper, her relationship with food

One of her professors was a chef for Eddie’s Catering, so she

has created a close-knit family beyond the table. Isn’t that what

worked for him and was also a line cook at Adams Mark Hotel,

Lee’s Summit Lifestyle | October 2018

breaking bread is all about?

CONTINUED >

October 2018 | Leeâ€™s Summit Lifestyle

CULINARY CREATIONS

(CON TI N U ED)

roasted hatch chile shrimp sauté Tamara shares a recipe that is sure to entice the taste buds. Enjoy! INGREDIENTS Marinade:

» 6 large Hatch chile peppers, roasted, peeled and seeded

» 3 Tbsp. water » 2 Tbsp. grapeseed oil » 1 Tbsp. honey » 1 clove crushed garlic » ½ tsp. ground cumin » 1 lb. medium-sized shrimp, peeled and deveined DIRECTIONS Place all of the above ingredients (except shrimp) into food processor and blend until smooth. Place shrimp in container with lid. Pour marinade over shrimp; mix and place in refrigerator three hours or overnight. Coat large sauté pan with grapeseed oil over high heat. Place a single layer of shrimp into sauté pan, sprinkle with sea salt, cook for two to three minutes per side.

Lee’s Summit Lifestyle | October 2018

coconut quinoa INGREDIENTS

» 1 c. white quinoa (rinsed and drained) » 1 can coconut milk » 1 Tbsp. maple syrup DIRECTIONS Combine all ingredients in 2-quart pan. Cook 10-12 minutes.

spinach salad INGREDIENTS

» 1 bunch baby spinach (washed and dried) » 1 clamshell of strawberries, sliced » 2 Tbsp. pomegranate pearls » 2 Tbsp. toasted sliced almonds

vinaigrette » ½ c. olive oil » ¼ c. Banyuls wine vinegar » 1 Tbsp. spicy brown mustard » Salt and pepper to taste » Mix together and pour over spinach salad.

October 2018 | Lee’s Summit Lifestyle

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FOOD & WINE

SPOOK TAILS DO THE MONSTER MASH WITH THESE FALL-FOCUSED COCKTAILS PERFECT FOR HALLOWEEN FESTIVITIES PHOTOGRAPHY NICOLETTE MARTIN

Leeâ€™s Summit Lifestyle | October 2018

CANDY CORN BOURBON

TOASTED MALLOW

+ 2 ounces bourbon (Bulleit)

Combine all ingredients in a

+ 1.5 ounces vodka (Tito’s)

Combine all ingredients except for

+ 1/2 ounce brown sugar

shaker tin. Muddle the candy

+ 1.5 ounces Godiva

the graham crackers and marsh-

chocolate liqueur

mallows in a shaker tin. Add ice

& cinnamon syrup

corns inside the shaker tin, add

+ 2 dashes of orange bitters

ice and shake vigorously until

+ 1/2 ounce Frangelico liqueur

and shake vigorously until suffi-

+ 5 candy corns

sufficiently chilled and blend-

+ Graham crackers

ciently chilled and blended. Crush

ed. Strain through a fine mesh

+ Marshmallows

graham crackers in a plastic bag

strainer in an old fashioned glass

to make a fine powder. Coat half of

over a large ice cube. Garnish

a martini glass with your crushed

with a piece of candy corn on top

graham crackers and strain your

of the ice cube and enjoy!

cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast

Cocktails crafted by Sam Lage, beverage

with a crème brûlée torch. Enjoy!

director for 39 Bevco. 39Bevco.com October 2018 | Lee’s Summit Lifestyle

Leeâ€™s Summit Lifestyle | October 2018

n w o t n w o D LEE’S SUMMIT

shops & services Dennis Bacon, CPA, CFP®, Investment Management Consultant 600 SW Jefferson, Suite 208 | Lee’s Summit www.BaconFA.com | 816.246.8450 Bacon Financial Advisors is not a registered broker/dealer, and is independent of Raymond James Financial Services. Securities are offered through Raymond James Financial Services, Inc. Member FINRA/SIPC. Investment Advisory Services are offered through Raymond James Financial Services Advisors, Inc.

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October 2018 | Lee’s Summit Lifestyle

OCTOBER

LIFESTYLE CALENDAR

19-20

FALL FESTIVAL

PREMIER OPEN HOUSE TOUR

Colonial Gardens

4:00 PM - 7:00 PM You are cordially

Grab the family and join us for another

invited to attend our Premier Open

LEE'S SUMMIT QUILTERS' GUILD QUILT SHOW & BOUTIQUE

amazing fall festival. Enjoy live music,

House Tour of an exceptional estate

Lee's Summit Quilters' Guild annual

games, activities, snacks, workshops

home located at 26503 Argo Rd. In-

Quilt Show & Boutique will have over

and so much more! This event is free

dependence, MO. Cheese, Wine and

100 quilts shown plus quilts made by

to attend and no ticket is required.

Tours of this spectacular home and

our Featured Quilter, Peggy Patter-

grounds. Kindly RSVP by Monday,

son. A Veteran's Community Project

Oct 9, 2018 at: EventsbyBKC.com

Tiny House will also be on display. En-

6 2018 LAKE LOTAWANA HOMES TOUR

Wood's Chapel Church

joy the event from 9:00 AM- 4:00 PM.

Lake Lotawana

WINE IN THE GARDENS

Come see some of the amazing

Free. Join us and experience all that

OCTOBER MARKETPLACE

homes the lake has to offer at this

Colonial Gardens has to offer. We will

Holy Spirit Catholic Church

year's Lotawana Homes Tour. En-

have local wine and beer for every pal-

1800 SW State Route 150

joy the tour from 10:00 AM- 5:00

ette, you can sample fresh food from

The 16th Annual October Mar-

PM. Tickets purchased online must

our Market and enjoy some amazing

ketplace Craft Fair is the place to

be traded for a physical ticket at the

live music. So, relax in the gardens and

be. We’re expecting 52 vendors,

Community Club the day of the Tour.

experience the new Colonial Gardens.

CONTINUED >

Lee’s Summit Lifestyle | October 2018

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The annual Celebrity Roast & Toast, hosted by the Historical Society of Lee’s Summit, will be honoring Mary Ann (Powell) and Randy Rhoads. Please join us at 6:30 PM in thanking this very deserving couple for their extraordinary contributions to the community. Tickets are $65 and include dinner and the opportu-

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VISIT US TODAY ©2017 Bombardier Recreational Products Inc. (BRP). All rights reserved. ®, ™ and the BRP logo are trademarks of BRP or its affiliates. In the U.S.A., products are distributed by BRP US Inc. BRP reserves the right, at any time, to discontinue or change specifications, prices, designs, features, models or equipment without incurring obligation. Some models depicted may include optional equipment. For side-by-side vehicles (SxS): Read the BRP side-by-side Operator’s Guide and watch the Safety DVD before driving. Fasten lateral net and seat belt at all times. Operator must be at least 16 years old. Passenger must be at least 12 years old and able to hold handgrips and plant feet while seated against the backrest. SxS are for off-road use only; never ride on paved surfaces or public roads. For your safety reason, the operator and passenger must wear a helmet, eye protection and other protective clothing. Always remember that riding and alcohol/drugs don’t mix. Never engage in stunt driving. Avoid excessive speed and be particularly careful on difficult terrain. Always ride responsibly and safely.

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2017-09-20 3:08 PM

| October Lee’s Summit Lifestyle THE ALL-NEW, ALL-ADVENTURE 20182018 SEA-DOO MODELS MEET YOU OUT THERE MAVERICKTRAIL.COM

Riding has been redefined. With the most stable platform in the industry, a new cargo system to attach a jerry can or cooler, ‡

Remodeling

Show.

Purchase

tickets

johnsoncountyhomeandremodelingshow.com. CONTINUED >

OCTOBER

LIFESTYLE CALENDAR

M M I

Summit Christian Academy

Named a Top 5 Private School in the Kansas City Area

OCTOBER

A C

Preschool - 12th Grade • Biblically Integrated • College Preparatory • MSHSAA Member

816.525.1480 • summit-christian-academy.org

$55

MASSAGE or FACIAL 60-minute session with a FREE Enhancement.*

A $40 Savings Call us today!

816•524•5118 1748 NW Chipman Road Summit Woods Crossing

MassageEnvy.com

Join the Exclusive Lifestyles Text Club & Receive a FREE Enhancement or Facial Waxing service

Text Envy-Lifestyles to 77948

Hours M-F 9a-9p / Sat 9a-8p / Sun 10a-6p

October 2018 | Lee’s Summit Lifestyle

All New Clients get ONE FREE DAY OF DAYCARE.

Hours Monday through Friday 7am - 7pm Saturday and Sunday 9am - 5pm

WE OFFER GROOMING 7 DAYS A WEEK. Holiday season is just around the corner, don’t wait to book your dogs holiday vacation.

CuddleUpPup.com Call for an Appointment 816.492.5533 951 NE Wildwood Drive, Lee’s Summit Follow us: facebook.com/CuddleUpPup

Lee’s Summit Lifestyle | October 2018

BOARDING, DAYCARE AND GROOMING

OCTOBER

LIFESTYLE CALENDAR

27 BOOS, BARKS & BADGES HALLOWEEN PARADE Downtown Lee's Summit

Families and their pets are invited to wear costumes and join in the costume contest at

Assisted Living | Memory Care welcomes you to join us for an

Alzheimer’s Disease & Dementia Support Group

9 a.m. followed by the parade at 10 a.m.. After the parade, children are welcome to trick-ortreat at participating Downtown businesses.

28 SPOOKY SPRINT 5K / 10K / HALF MARATHON Longview Campus

The fourth Thursday of every month from 6:30 p.m. to 7:30 p.m. PRESENTED BY

Join us at 7:30 AM for the annual Spooky Sprint Half Marathon, 5k and 10k. Known formerly as the Halloween Hustle the Spooky Sprint is a Halloween themed run that is perfect for the whole family. The fun includes a costume contest, free kids dash, great post race food, and plenty of fun activities and vendors!

Please RSVP to Jill Morgan at 816.605.0098 or by emailing jmorgan@crosscreekatleessummit.com 3320 NE Wilshire Drive | Lee’s Summit, MO 64064

NOV 10 HOUSE PARTY 2018: CARING FOR KC InterContinental Hotel

This annual fundraising gala will feature guest speaker, Leslie Morgan Steiner, author and TED Talk inspiration for domestic violence advocacy! Event includes lively entertainment by local favorite, Missy Koonce, plated gourmet dinner, and opportunity to win unique live and silent auction items. Event sponsors will enjoy a 5:30pm Champagne Check-in! Tickets are $200, online

newhouseshelter.org/houseparty

or 816-462-0502

LOCALLY OWNED & OPERATED

LOVE YOUR PHOTOS? WE’LL FRAME THEM! "We custom frame anything from artwork to achievement awards, military memorabilia to sports memorabilia, and family pictures to family heirlooms. We can frame anything that is important to you."

-RANDY & STACIE

We are always accepting submissions for events you'd like to see included in our Calendar section. Submissions are accepted via the Contact Us tab at LeesSummitLifestyle.com.

816.496.2013 ThisAndThatFraming.com 100 SE 3rd St. Lee’s Summit, MO October 2018 | Lee’s Summit Lifestyle

LOCAL’S CHOICE

A Lifetime of

JACK SCHWINDLER

LOTAWANA MEMORIES JACK SCHWINDLER, LIFELONG LOTAWANA RESIDENT AND OWNER OF THE MARINA GROG AND GALLEY, HAS HAD A FULL LIFE OF ADVENTURE WITH A KEEN ENTREPRENEURIAL SPIRIT. We recently took a walk down memory lane with Schwindler about some of his time spent at Lotawana.

1945-1968 Attended Mason Elementary, Lee’s Summit Jr. High and Lee’s Summit High School.

1940 Jack was the first baby born on the lake and grew up in a house at B15. 1946-1948 (6-8 YEARS OLD) Jack had a job shagging milk for the milk man at Lotawana. On weekends, he met the milkman at the community club at 4:30

1950 (10 YEARS OLD) Jack started racing sailboats and continued to race for

am and loaded milk into baskets and delivered milk till noon. He got paid $2 a day.

the next 60 years. 1951 (11 YEARS OLD) 1952 (12 YEARS OLD) He started a business mowing lawns with his friend Bob White, called White and Schwindler Corporation. They took their mowers house to house by boat and would mow all morning and used the money to gas up their boat for skiing in the afternoons. 1953 (13 YEARS OLD) Jack was one of the first at Lotawana to earn his Eagle Scout. After attending a scout camp in Osceola, Missouri he was asked to stay at the camp as a permanent staff member as part of the waterfront staff at the camp. 1961-1967 (21 YEARS OLD) MILITARY SERVICE Jack served 6 months active duty and spent the remainder of his time in the reserves. After heading to a radio and morse code training, the soldiers were missing the instructor when they arrived. When asked if anyone knew morse code in the class, Jack was able to step forward and offer his knowledge because of his background in Scouts and became the instructor for the class.

He started a business sharpening iceskates on a wheel in the basement of his parents house for winter skaters. 1952-1956 (12 YEARS OLD- 16 YEARS OLD) Jack and Bob started a diving business where they dove for lost stuff in the lake, and they were quite successful at it. At that young age, they thought they had made enough to retire on. 1958 Jack attended K-State for two years. While attending the university, he worked as a manager at Wildcat Lanes Bowling Alley. He helped start the Big 8 Bowling League at the school. 1965-1992 Joined his father in the Food Brokerage business. After a few years, Jack took over the business and ran it successfully for 30 years and had five offices all over the Midwest. 1993-2018 Jack purchased the property that would become The Marina Grog and Galley in 1993 because he wanted to bring something to the lake that would benefit the community and has ran it successfully ever since.

Lee’s Summit Lifestyle | October 2018