NOT TOO SCARY BUT VERY CENTERR-Y
SATURDAY, OCTOBER 25 TH NOON-4PM
Our Halloween Hullabaloo Street Festival is ba-aaaack. Come out for a frightfully delightful list of free, kid-friendly activities. Candy. Games. Treats. Carnival rides and much more. And at 3pm, a costume contest for everyone in the family including the dog.
Growing up with a southern family, we were taught that food is more than what’s on the plate—it’s about the stories shared, the company surrounding it, and the love that goes into making it. Some of my earliest memories are wrapped around kitchen tables, where recipes were less about exact measurements and more about passing down traditions, sharing laughter, and deepening connections.
Here in our wonderful northern Colorado com munity, that same spirit lives on. You can taste it in the slow-smoked brisket at a local barbecue joint, feel it in the care a chef puts into crafting a seasonal menu, or see it in a neighbor sharing homemade cookies just because. Food, at its best, brings us closer—to our families, our friends, and to this wonderful place we get to call home.
This issue celebrates all of that. From the recipes that tell a story, to the restaurants that pour heart and soul into every dish, to the artisans who remind us that food is an act of love—it’s all part of the unique flavors of our community. It’s proof that when we gather around a table, whether it’s in a cozy kitchen or a bustling restaurant, we’re not just eating—we’re creating memories, strengthening bonds, and honoring the people who nourish us.
So, as you flip through these pages, I hope you’ll discover new tastes to try, new stories to savor, and maybe even a reminder to slow down and enjoy a meal with someone you love. Because to us, food isn’t just about feeding our bodies—it’s about feeding our community.
DESIREE GUSTAFSON, PUBLISHER
October 2025
PUBLISHER
Desiree Gustafson | desiree.gustafson@citylifestyle.com
PUBLICATION DIRECTOR
Shen Wu Tan | shenwu.tan@citylifestyle.com
CONTRIBUTING WRITERS
Shen Wu Tan, Adriana Karagozian, the 477 Distilling team, Paul Nashak, Nick Swanson, Debra Mills, Katherine Stout, Sherry Mehan, Cameron Wood, and Shannon Barnhart
CONTRIBUTING PHOTOGRAPHERS
Monica Jean Photography, E.T.C. Photography, and Edgar Morales Photography
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Amanda Schilling
QUALITY CONTROL SPECIALIST Brandy Thomas
3:5-6
1: Four Seasons Veterinary Specialists' ER technician Owen snuggled with Trevor after his surgery. 2: Cristiana Salon Spa staff members participated in a branding shoot. 3: Cristiana Salon Spa staff members participated in a branding shoot. 4-7: Northern Colorado Unify hosted its annual Suitcase Party at the Northern Colorado Regional Airport.
8: Northern Colorado Unify hosted its annual Suitcase Party at the Northern Colorado Regional Airport. 9: Community members participated in the Loveland Corn Roast Festival. 10: Magazine Owner Desiree Gustafson (center) and other locals volunteered at the Loveland Corn Roast Festival. 11: Dixie Daly (right) and other community members volunteered at the Loveland Corn Roast Festival. 12-13: Oak & Stone Design and CenterLine Concrete working on a local construction and landscape job. 14: The Berthoud Chamber hosted an ambassador lunch meeting at Cornerstone Cafe.
Allura Skin, Laser & Wellness Clinic has added a new member to their team. Meet Chelsea, their newest injector! Chelsea has over a decade of nursing experience in a variety of specialties and “brings both skill and heart to every patient she sees,” Allura posted on Facebook. “For the last four years, she’s honed her craft as an aesthetic injector – combining medical expertise with an artistic eye to deliver natural, lifted results that enhance your unique beauty.”
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Welcome, Dr. Jalise Zumstein, to the Four Seasons Veterinary Specialists team! Zumstein is a Colorado transplant, originally from the state of Washington. She earned both her undergraduate and doctorate veterinary medicine degrees from Washington State University. She then completed a rotating internship at Wheat Ridge Animal Hospital in Colorado and worked in emergency medicine for a year in Boston. Later, she completed an anesthesia specialty internship at North Carolina State University, where she completed her residency.
Layman Lewis Financial Group is proud to announce its debut on the 2025 Inc. 5000 list, ranking No. 3102 among America’s fastest-growing private companies and No. 200 in financial services. With an impressive three-year revenue growth of 130%, this milestone reflects the dedication of the entire team and the trust of valued clients. The firm remains committed to helping retirees plan boldly, live freely, and leave a legacy that truly matters.
A Glimpse Into Two Local Chefs' Fridges & Pantries
When we sit down and eat at a restaurant, we rarely ever give a second thought about the mastermind behind our food – the person tucked in the back in the kitchen, artfully preparing a flavorful entrée that leaves us salivating.
For this article, we are introducing you to two talented local chefs: Thomas Newsted from Driven Steakhouse and Simon Esparza from Taste Local.
We’re also giving you a sneak peek into what food items these chefs store in their fridges and pantries and what essential ingredients they suggest you have at home. After a full day of cooking, these two often like to keep meal preparation simpler at home, with a wide selection of ingredients to choose from.
Let’s give a warm welcome to Thomas Newsted, executive chef of Driven Steakhouse.
With 25 years of professional cooking experience, Thomas began his culinary journey when he attended the Culinary Institute of America.
The art of cooking drew him in because of the creative freedom it offers and its “ability to bring people together externally and internally.”
Although cooking is his day job, Thomas tries to ensure that he and his family are well nourished at home as well.
To do this, there are several ingredients and food items he typically stores in his fridge and pantry: dried chiles, soy, vanilla, vinegars, spices, rice, eggs, jalapeños, onions, scallions, garlic, bell peppers, heavy cream, white wine, yuzu, limes, panela cheese, beans, brown sugar, granulated sugar, almonds, hazelnut, sesame seed, flax seed, sunflower seeds, pistachios, coconut milk, ice cream, juice, agua fresca, fish sauce, flour, maple, and tortillas.
“These ingredients give me a range of options to feed my family late at night and myself,” Thomas shares.
The chef strongly recommends keeping rice, eggs, onions, and garlic on hand, so as to provide a “broad range of meals that one could create for sustenance without weighing you down.”
A couple of his favorite go-to meals at the end of a long day are an over-easy egg sandwich or a rice bowl.
CONTINUED >
SIMON SASON BUNDY ESPARZA, HEAD CHEF/ MANAGER/PART OWNER OF TASTE LOCAL
At just 21 years old, Simon Sason Bundy Esparza has already carved out his place in Loveland’s culinary scene as head chef, manager, and part owner of Taste Local. His journey started in the summer of 2020, when he landed his first kitchen job at 16. By April 2023, Simon found himself joining the Taste Local team – and quickly rising to lead the kitchen.
Known for his creativity and drive to constantly improve, Simon thrives in Taste Local’s fast-paced, community-oriented atmosphere. “I enjoy cooking because it gives me an outlet of expression. Eating the food I cook is also something that draws me to my line of work,” he says.
His favorite dish to assemble? The Black Diamond – buttery layers of baked potato stacked over avocado and cilantro adobo sauce, crowned with bacon jam, panela, and poached eggs.
Without any formal training, Simon has developed his craft entirely in professional kitchens, drawing inspiration from cultures around the world and blending them into something uniquely his own.
When asked what must-haves Simon keeps in his kitchen, he replied… “My go to snack is a bowl of cereal with frozen grapes; smoothie ingredients like frozen banana, peanut butter, honey, plant-based proteins; and rice because its versatility is unmatched.”
Refreshing Blends with a Kick
Tucked along E. 5th St. of downtown Loveland sits 477
Distilling – a new tasting room that makes you feel like you’re inside of a rustic barrel room. With a menu filled to the brim with carefully crafted cocktails and scrumptious gourmet waffle entrées, 477 Distilling lives up to its mission of bringing people together.
“We love serving people. We love our community. We love making cocktails better.”
The distillery’s warm wooden tones and comfortable seating are too irresistible to pass by, offering a welcoming atmosphere for customers to drop in and sip on their favorite cocktails.
And just in time for the autumn season, 477 Distilling shares three exquisite, delicious cocktail recipes that pair perfectly with the mild temperatures and changing hues of the fall leaves.
ARTICLE BY THE 477 DISTILLING TEAM, INTRODUCTION BY SHEN WU TAN
PHOTOGRAPHY BY EDGAR MORALES PHOTOGRAPHY, MONICA JEAN PHOTOGRAPHY
Ingredients:
• 1.5 oz of 477 Bourbon
• 1.5 oz of 477 Chai Spirit
• .5 oz of simple syrup
• 3 dashes of Angostura bitters
Directions: Mix the bourbon, chai spirit, simple syrup, and Angostura bitters together and then pour into a cocktail glass.
CONTINUED >
Ingredients:
• 1.5 oz of 477 Vodka
• 1 oz of 477 Coffee Spirit
• 1.5 oz of cold brew or espresso shot
• .75 oz of cinnamon clove syrup
Directions:
Combine the vodka, coffee spirit, cold brew or espresso shot, and cinnamon clove syrup together. Pour into a cocktail glass.
Ingredients:
• 2 oz of 477 Chai Spirit
• 1 oz of 477 Coffee Spirit
• .5 oz of cinnamon clove syrup
• .5 oz of heavy cream
Directions:
Blend the chai spirit, coffee spirit, cinnamon clove syrup, and heavy cream together. Pour into a cocktail glass, sip, and enjoy!
ARTICLE BY DOOR 222'S EVENTS MANAGER SHANNON BARNHART
PHOTOGRAPHY BY MONICA JEAN PHOTOGRAPHY
A Spin on a Classic Madrid Style Tapa
For the last 13 years, Door 222 has been a downtown Loveland staple. With a family-friendly environment and welcoming staff, they’ve become a favorite for any occasion. Door 222 turns simple ingredients into something special, using fresh, local products on a seasonal menu. The bar features a variety of wines, local beers, specialty cocktails, and an atmosphere that keeps guests coming back. At the heart of the 4th Street Revitalization project, Door 222 values the continued support of its wonderful community.
SAFFRON AIOLI:
• ¼ C white balsamic vinegar
• 2 T saffron
• ½ tsp Dijon mustard
• ¼ tsp salt
• ⅛ tsp white pepper
• 1 C Spanish extra virgin olive oil
DIRECTIONS:
Bloom saffron in vinegar for 5–10 minutes. Add vinegar, Dijon mustard, salt, and pepper to a food processor. Drizzle oil until the consistency resembles mayonnaise.
SALAD:
• 1 C arugula
• 2 T diced Fresno chiles
• 1 T Marcona almonds
DIRECTIONS:
Finish with fresh-shaved horseradish and paprika oil.
MARINADE:
• 6 16/20 peeled shrimp
• ¼ C garlic oil
• 2 T Spanish paprika
• 1 T chili powder
• 1 T fresh rosemary
• 1 tsp kosher salt
• ¼ tsp white pepper
• Lemon zest
DIRECTIONS:
Marinate shrimp for 2-4 hours. Cook in a hot pan to a slight char. Flip after 4 minutes, reduce to medium heat, and cook for 5 more minutes. Deglaze with white wine. Chill shrimp.
This Caramel Apple Mousse Pie is a no-bake treat combining a vanilla wafer crust, rich salted caramel mousse, spiced cinnamon apples, and a drizzle
• 4 cups apples, peeled and chopped
• ½ cup light brown sugar
• 1 tsp cinnamon
• 2 cups vanilla wafer crumbs
• ¼ cup salted or unsalted butter, melted
• 1 package instant vanilla pudding mix (3.4 oz)
• 1 cup RumChata
• 1/3 cup salted caramel sauce (store-bought or homemade)
• 1 ½ cups heavy cream
• Extra caramel sauce for garnish
There will be enough apples and mousse to fill a deep dish container or 28 2-oz cups.
Prep Time: 45 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes
of caramel. Perfect for apple season, they’re irresistible and easy to make! You can fill a pie dish or turn these into small delicious dessert cups!
DIRECTIONS
1. In a saucepan, combine the chopped apples, brown sugar, and cinnamon.
2. Cook over medium heat until the apples are soft and the liquid thickens. Set aside to cool.
3. In a bowl, mix the vanilla wafer crumbs with melted butter. Stir until fully combined.
4. Scoop the crumb mixture into a pie plate and press down to form a crust.
5. In a large bowl, whisk the instant vanilla pudding mix with Rumchata. Chill for 5 minutes.
6. Add salted caramel sauce to the pudding mix and blend with an electric hand mixer until smooth.
7. Pour in heavy cream and whip for 3-5 minutes until the mixture is thick and creamy.
8. Pipe the caramel mousse onto the vanilla wafer crust. Top with cinnamon apples, and drizzle extra caramel sauce on top.
9. Cover and refrigerate.
10. Serve immediately or store in the fridge for up to 3 days.
“Perfect for apple season, they’re irresistible and easy to make!”
ARTICLE
BY
DEBRA MILLS, OWNER/OPERATOR
OF BOOZEE TREATS
PHOTOGRAPHY BY MONICA JEAN PHOTOGRAPHY
A BELOVED SIGNATURE DISH INFUSED WITH BOLD FLAVORS
ARTICLE BY LOVELAND CHOPHOUSE'S MARKETING SPECIALIST KATHERINE STOUT, LATE OWNER SHERRY MEHAN, & CHEF CAMERON WOOD PHOTOGRAPHY BY MONICA JEAN PHOTOGRAPHY
In the heart of downtown Loveland, the Loveland Chophouse blends fine dining with small-town charm. Known for its classic ambiance, expertly crafted menu, and warm hospitality, it’s a local favorite where tradition and flavor come together in every bite. One standout dish – our signature stuffed salmon – was created by our beloved late owner, Sherry, whose passion for bold, memorable flavors continues to inspire everything we do. You’ll find her original recipe just below.
Ingredients for stuffing:
• 2 oz of cream cheese
• 1 cup of spinach
• ⅛ cup of grated parmesan
• ⅛ cup of shredded mozzarella
• 2 tbsp of minced garlic
• 2 tsp of lemon juice
• Salt/pepper to taste
• 4 to 6 8-oz skinless salmon filets
Other items you will need:
• Pan with lid
• Mixing bowl
• Paring knife
• Nonstick sauté pan
• Meat thermometer
Salmon stuffing instructions:
1. Pull cream cheese from the fridge to soften at room temperature for around 30 minutes.
2. Steam spinach with 2 tablespoons of water until fully wilted, then thoroughly press to strain water out.
3. Combine all ingredients in a mixing bowl and work together with your hands until thoroughly mixed together.
4. Make 1-inch balls of stuffing mix and flatten into puck shape.
5. Take your skinless salmon filet (8 oz) and create an incision in the side, insert stuffing puck into salmon.
Cooking instructions:
1. Heat olive oil in a sauté pan to sear.
2. In a sauté pan, sear both sides of salmon. Then finish cooking in the oven at 350° until core temperature reaches at least 135°F.
Yields: 4 to 6 salmon
Chef Nick Swanson’s meatballs have been captivating diners since the opening of Urban Field in the late spring of 2022 in Longmont, Colo. The perfect blend of beef and pork, Nick’s meatballs are as classic as your grandma’s. Topped with red sauce, Chef Swanson finishes the dish with a drizzle of basil + pistachio pesto.
At Urban Field, Chef Swanson’s passion is to find the freshest ingredients to create exciting, unique dishes from scratch, sourced locally whenever possible. In July 2024, Urban Field opened its second location in Loveland, Colo. This summer, Swanson and the restaurant group launched its first counter-service concept at Peculier Brewing Company in Windsor, CO.
ARTICLE BY URBAN FIELD PIZZA’S OWNER/CO-FOUNDER
PAUL NASHAK AND CULINARY DIRECTOR/ CO-FOUNDER NICK SWANSON PHOTOGRAPHY BY MONICA JEAN PHOTOGRAPHY
• 1lb. ground beef
• 1lb. ground pork
• 2 eggs
• 1 cup panko
• 3/4 cup milk
• 1 tbsp kosher salt
• 1/2 tbsp black pepper
• 2 tbsp fresh parsley
• 1 tsp crushed red pepper (optional)
In a large bowl, mix everything together by hand, except for the beef and pork. Then add the beef and pork and mix again until nicely combined. At Urban Field, we form them into 2-oz balls (a little bigger than a golf ball), but at this point you can make them any size you’d like. Make sure that you roll them fairly tight so they don’t fall apart.
Place your meatballs on a sheet pan lined with parchment paper, and bake in a 350-degree oven for about 20 minutes or until an internal meat thermometer registers 155 degrees. Enjoy!
Yields: about 20 2-oz meatballs
OCTOBER 4TH
2025 Berthoud Oktoberfest
Town Park, 200 N. 7th St., Berthoud, CO 80513 | 11:00 AM
Get ready, Berthoud — the biggest fall celebration is returning to Town Park on Saturday, October 4th! Step into a day filled with the sights, sounds, and flavors of Germany right here in Berthoud, Colorado. From the moment you arrive, you’ll be swept into the energy of live German music, the rhythmic stomp of folk dancers, and the laughter of friends raising a stein together. - Berthoud Area Chamber of Commerce
OCTOBER 4TH
Fort Collins Marriott, 350 E. Horsetooth Rd., Fort Collins, CO 80525 | 5:00 PM
Kick up your boots and join us for a heartwarming evening in support of a powerful cause! The Giddy Up & Give Annual Gala is a western-themed celebration benefiting Iron Horse Therapeutic Farm—where horses heal hearts and transform lives. Enjoy a night filled with delicious food & drinks, live music, a silent auction, powerful stories of impact, and plenty of cowboy charm! Visit https://www.zeffy. com/ticke.../giddy-up-and-give-annual-gala to purchase tickets. - Debra Bradford
OCTOBER 11TH
United Women in Faith's Annual Craft & Food Fair
First United Methodist Church, 820 9th St., Berthoud, CO 80513 | 9:00 AM
The United Women in Faith’s Annual Craft and Food Fair is Saturday, October 11th from 9:00 AM to 2:00 PM. Don’t miss this opportunity to shop for homemade noodles, kraut burgers, and angel food cakes, as well as one-of-a-kind crafts and other food items! Lunch is also available from 11:00 AM to 1:00 PM. For more information, call 970-532-2142. - Katy Hughes
You’ll Reconnect with what’s true.
Release the weight you’ve been carrying.
Reclaim your voice, your rhythm, yourself.
September 27, 2025 | Sunrise Ranch, Loveland
I invite you to pause, breathe, and remember the woman you’ve always been. Led by Dr. Sonny Miles
OCTOBER 11TH
5th St. in front of the Loveland Museum, Loveland CO, 80537 | 12:00 PM
Join us for the 7th annual Downtown Pumpkin Festival as we celebrate fall with everything pumpkin! We’ll feature local farmers' market pumpkins, Loveland artists, pumpkin sculptures, food vendors, and more! Shop farmers' market stands and vendor booths on 5th St. in front of the Loveland Museum, and enjoy some time downtown in the crisp fall air. - Loveland Downtown District
OCTOBER 25TH
2025 Trick-or-Treat Street
Downtown Johnstown, CO 80534 | 10:00 AM
Ghouls, witches, superheroes, and princesses will descend on historic downtown Johnstown for Trick-or-Treat Street. Join us for movie car photo options, character meet and greets, a downtown haunted house, local business deals, and trick-or-treating at over 50 participating businesses! - Johnstown Downtown Development Association
OCTOBER 26TH
Boyd Lake State Park, 3720 N. County Road 11C, Loveland, CO 80538 | 8:00 AM
Brisk autumn running in Colorado – oh yeah! Join us for a family fun event with five distance options at the beautiful Boyd Lake State Park venue. Choose your adventure: heavy 5K, 10K, 15K (4-, 7- or 10-mile) or 1-mile pumpkin race options! There is also a Kid’s Fun Run (1- & 1/2-mile options) as well! - Visit Loveland
We also offer Therapeutic and Thai Massage, Reiki, AcuDetox and Ayurvedic Assessments in our tranquil Healing Nest
Save $50 on your first month of unlimited yoga classes www.resilientsoulyoga.com
VB Resilient Soul Yoga
Tucked away in Downtown Loveland
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11
11am – 1 pm
Explore
Join us as we celebrate Kinston’s variety of inspired new homes by our esteemed builders, including a brand-new model—something for just about everyone:
• Single-family homes by Richmond American Homes
• Spacious semi-custom homes by Bridgewater Homes
• Single-family and townhomes by David Weekley Homes
Be among the rst to learn about new homes coming soon:
• Single-family homes by Lennar
• Single-family and paired homes by Shea Homes (55+)
Get ready for fall- avored fun! Take a Clydesdale-drawn hayride to and from the model homes. Then, enjoy pumpkin painting, live bluegrass and a tasty lunch from Hub Café by Fresh Plate at Kinston Hub.
Welcome to Barefoot. Two distinct neighborhoods with unique places to play and gather. You may have heard of Barefoot Lakes, with its namesake bodies of water and connection to big nature. And now, a new neighborhood is taking root. Barefoot Village will bring big, vibrant plans of its own — like a fresh mix of homes and a Village Square for starters. It’s lake life meets village vibe. With new models opening this fall.
Visit us at BarefootColorado.com NEW HOMES FROM THE $400 S