The Food Issue
I grew up in Dodge City, Kansas, and one of my most favorite places in the Cowboy Capital is the Winter Livestock sale barn. My grandparents worked there back in the day, each contributing in different, but essential ways. My grandpa, Raymond Gleason, spent his days in the cattle pens, managing the livestock with care and expertise. He knew the ins and outs of the cattle business, ensuring the animals were well-handled and ready for sale. Meanwhile, my grandma, Florence “Flossie” Gleason, ran the café, serving home-cooked meals and creating a warm, welcoming atmosphere for everyone who came through. Her cooking became a staple for the workers and visitors alike. Together, they were the heart of the barn, providing support and hospitality to the bustling livestock community.
When planning the October Food issue, our staff writer, Cooper Deters, suggested highlighting the Sale Barn Café at the Manhattan Commission Company. It was a fantastic idea. The café is one of Manhattan’s true hidden gems, and for me, it holds personal nostalgia. They serve a delicious breakfast, a classic lunch menu, and especially renowned hamburgers. After a great meal, you can even step into the arena for the cattle auction! We’re incredibly excited for this feature.
With the changing seasons comes a change in what we are craving, and sometimes that includes something you’ve never tried before. We had the pleasure of sitting down with the Jason Le, the owner of Downtown Manhattan’s newest restaurant, Pho Viet. What a guy! Jason’s goal was to bring the taste of Vietnam to the Little Apple. It’s incredible. Get your tastebuds ready, you're in for a treat. Their pho and vermicelli are truly worth raving about!
One of Manhattan’s most cherished events, the MHK Chili Cook Off, is back, and we’ve also included a few new recipes for you to try at home. Talk about an action-packed issue!
The aroma of certain spices and foods—and places—can bring us right back to our childhood, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable.
This issue is dedicated to Hank Hartwich. That little guy sure was a food lover!
Thanks for reading! Happy October! Cats by 90!
Warm Regards,
October 2024
PUBLISHER
Tyler Jackson | tyler.jackson@citylifestyle.com
EDITOR
Heather Hoffman | heather.hoffman@citylifestyle.com
STAFF PHOTOGRAPHER
Tim Sigle | siglephoto@gmail.com
MARKET SUPPORT ASSISTANT
Cooper Deters | cdet112@gmail.com
CONTRIBUTING WRITERS
Kenny Whitis, Cooper Deters
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Branden Cooper
LAYOUT DESIGNER Andi Foster
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: MHK Caravan at Purple Power Play 2: Congratulations to Manhattan Tech on the ribbon cutting of their new Advanced Technology Center 3: The famous Boys & Girls Club Duck with fans at Purple Power Play! 4: Willie The Wildcat brings on the Cats! 5: Coach Jerome Tang fires up the crowd during the annual Purple Power Play 6: Dylan Edwards, Avery Johnson, and Jayce Brown celebrate a Wildcats touchdown 7: Make your house feel like fall with a trip to Blueville Nursery!
HEATHER HOFFMAN
BOYS & GIRLS CLUB
BRYANT KNIFFIN
business monthly
In loving memory of Hank Hartwich (2016-2024)
Hank Hartwich, 8, of Wamego, recently passed away after an unfair, yet courageous, battle with cancer. Hank was a flag football champion, wrestler, cattle rancher, and a champion corn and soybean harvester. He leaves behind a legacy of love, laughter, and resilience. Known for his adventurous spirit and infectious smile, Hank touched the hearts of everyone who knew him. His memory will forever be cherished by his parents, siblings, family and many friends.
Bison, Beef & Bourbon for Flint Hills Discovery Center
Bison, Beef & Bourbon is a signature event hosted by the Flint Hills Discovery Center Foundation at Liquid Art Winery on Friday, October 24th. Guests enjoy a curated selection of locally-sourced bison and beef dishes, paired with expertly crafted bourbons. The event offers a unique blend of gourmet flavors and history, highlighting the importance of ranching in the Flint Hills. This is an unmissable experience, supporting the Center's youth education programs. Get your tickets at flinthillsdiscovery.org
75th Anniversary Peanuts Corn Maze at A&H Farm
To celebrate the 75th anniversary of Peanuts, A&H Farm has created a special corn maze honoring the beloved comic strip. Visitors can wander through the maze, featuring Snoopy’s doghouse and pumpkins. Perfect for families and fans alike, the maze combines fall fun with nostalgia, offering a unique tribute to Charles Schulz's timeless work. Along with the maze, it’s A&H Farm’s annual Fall Festival, making it a memorable outing for all ages. aandhfarm.com
Photography by A & H Farm
Pho Viet
ARTICLE BY HEATHER HOFFMAN
PHOTOGRAPHY BY TIM SIGLE | SIGLE PHOTOGRAPHY
On a brisk September morning, steam gently rises from a bowl of golden broth. Tender from hours of slow cooking, the rice noodles contrast perfectly with crisp bean sprouts and airy tofu. With every sip, the comforting heat of the pho spreads through my chest, as the aroma of slow-simmered spices fills the air. This is love in a bowl.
Pho Viet, Manhattan's first and only Vietnamese restaurant, is a must-visit spot in the Little Apple. Owned by husband and wife Jason and Mai Lê, the restaurant brings the authentic flavors of Vietnam to Kansas, offering popular dishes like pho, marinated grilled pork chop with rice (s ườ n n ướ ng ), and rice with grilled lemongrass chicken ( gà n ướ ng ).
Fifteen years ago, when Jason moved to Manhattan with his wife, he noticed something missing: a place offering Vietnamese cuisine. “We were kind of disappointed when we drove down [to Poyntz] and there wasn’t Asian cuisine in this main area,” Jason shares. “For years I wanted to open an Asian restaurant.”
Jason’s vision for Pho Viet is to share a piece of Vietnamese culture with the community. “For me and my wife, it’s not about people knowing us—it’s about people knowing Vietnamese food. This food is for everybody,” he says.
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In addition to authentic food, Pho Viet serves traditional Vietnamese coffee and boba.
Vietnamese coffee is brewed using French roast beans and a phin, a slow-drip metal filter. Served over ice, this tasty drink, known as cà phê sữ a đá , offers a delightful contrast between the bold coffee and the creamy sweetness of the condensed milk.
Boba is a drink made with tapioca pearls and tea, and can be mixed with milk or fruit flavors. It can even be paired with Vietnamese coffee! Served with a wide straw, boba allows you to enjoy the pearls with each sip of tea. While you can drink it at any time of day, boba is especially satisfying as an afternoon treat!
A Taste of Vietnam in Manhattan
Pho
The menu at Pho Viet features several classic Vietnamese dishes, but pho is the standout. The preparation of pho broth is a meticulous process that involves boiling bones to extract marrow and fat, which is then simmered with spices and herbs to create a flavorful base. Kansas-sourced beef, along with rice noodles and fresh vegetables, round out the dish. Jason advises guests to first savor the broth and then add bean sprouts and Thai basil—sourced from Hawaii—to fully appreciate the depth of the flavors and textures.
The walls of Pho Viet also tell a story. Intricate, hand-painted murals depict different regions of Vietnam: the architecture
and bustling streets of old and new Saigon (now named Ho Chi Minh City), the beauty of H ạ Long Bay, and the lush landscapes of North Vietnam. Jason, born in Saigon to a Vietnamese mother and an American father, has a personal relationship to these images, which serve as a connection between his background and his life in Kansas.
With authentic flavors, a beautifully designed interior, and a respect for tradition, Pho Viet is the perfect spot for Manhattan residents eager to experience Vietnamese cuisine—and enjoy a comforting bowl of warm pho.
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SALE BARN CAFE
HOME-COOKED MEALS AND LOCAL CHARM: DISCOVER MANHATTAN’S BEST-KEPT SECRET AT THE MANHATTAN COMMISSION COMPANY
The best-kept secret in Manhattan is the Sale Barn Café. Located at the Manhattan Commission Company off Highway 24, the café offers home-cooked, made-fromscratch meals that delight every palate. Since the Manhattan Commission Company opened in July of 1900, the Sale Barn Café has been serving its loyal customers for nearly 125 years. The history of the sale barn itself adds to the charm and allure of the café. With only nine cooks since 1975, you can expect consistent quality in every dish.
ARTICLE BY COOPER DETERS PHOTOGRAPHY BY TIM SIGLE SIGLE PHOTOGRAPHY
Stephanie Luciano, the current chef, specializes in homemade fruit and cream pies, cheesecakes, and cinnamon rolls. While the Sale Barn Café is known for its beef, the menu also features chicken, pork, and shrimp dishes. Their hamburgers are made fresh daily, with hand-pattied ground chuck, ensuring top quality in every meal. The café serves breakfast every Thursday and Friday, with specials like steak and eggs or strawberry cream cheese-stuffed French toast.
In addition to the café, there is a cattle sale every Friday. Attending a cattle auction at the Manhattan Commission Company is a unique experience, offering a glimpse into the vibrant livestock industry. Witness the dynamic bidding process, interact with local ranchers, and feel the excitement as cattle are sold. It's an engaging and educational event for anyone interested in agriculture.
The Manhattan Commission Company once housed Lee’s Western Wear, a store
MANHATTAN'S BEST-KEPT SECRET, THE SALE BARN CAFE!
where ranchers could find everything from boots and jeans to lassos and cologne. Opened by Mervin and Cecelia Sexton in the late '60s, the store was dedicated to outfitting ranchers with essential gear. The former area on the building’s east side that housed Lee’s Western Wear is now home to Grass and Grain magazine, the local agricultural newspaper.
During the 1993 flood, under the leadership of John Cline and Mervin Sexton, the Manhattan Commission became a
sandbag center, allowing people to bag sand to protect their homes. The café stayed open to provide food and drinks to those in need, continuing to serve until evacuation. They also ensured that all the livestock were evacuated on trailers, demonstrating their commitment to both the community and their animals.
During the pandemic, the café operated with a skeleton staff, serving only the essential buyers in attendance. To help meet the nation’s food supply demands,
they continued holding auctions, though most customers were unable to be present in the building to watch their cattle sell.
This year, in response to the Westmoreland tornado, current owners John Cline and Cindy Nelson arranged for the Sale Barn Café to send ground beef, French fries, and hamburger buns to the South 40 Café in Westmoreland. This effort helped feed both the affected community and the cleanup workers.
With its rich history, the Sale Barn Café even named a menu item after a regular customer who spent every weekday with the café staff. “The Rodger” is one of the top-selling items on the menu, featuring half biscuits and half hashbrowns, all smothered in sausage gravy.
Even though the Sale Barn Café is now open only Thursday through Saturday, it still attracts plenty of regulars. Many of them arrive before the staff to enjoy their daily dose of coffee, breakfast, and the latest news.
Even with all the breakfast talk, the Sale Barn Café also boasts an irresistible lunch menu. In addition to classic cheeseburgers and French fries, they serve chicken-fried steak, mashed potatoes with gravy, roast beef, pork tenderloin, and beef and noodles.
If you get the chance to stop by, even just for a cup of coffee, you won’t regret it. You’ll meet the friendliest staff and enjoy some of the best home-cooked meals around!
Stephanie Luciano, Cindy Nelson, John Cline, Annette Cline (Not pictured: Lee Nelson)
YOUNG TRUSTEES OF MHK Chili Cook-Off
ARTICLE BY KENNY WHITIS | PHOTOGRAPHY PROVIDED
MANHATTAN'S ANNUAL CHILI COOK-OFF BRINGS HEAT, FLAVOR, AND COMMUNITY TOGETHER!
Team Bank of the Flint Hills, past People's Champion
On a cool November morning, the crisp warms rather quickly with excitement and anticipation. Standing in the shadows of the new, 80,000 square foot Edge District building at 1860 Kimball Avenue, the asphalt parking lot is filled with the sounds of sizzling pots and bubbling chili. A deep, hearty fragrance spreads throughout the venue, making mouths water and stomachs growl. Each year, the Young Trustees of MHK Chili CookOff cooking contest stands out as one of the most vibrant and beloved events in the Little Apple, and the upcoming 2024 edition will be no exception.
Founded in 2015, the Young Trustees of MHK are a growing group of professionals within the Greater Manhattan Community Foundation (GMCF). This group of 45 members, all in their twenties and thirties, aims to learn the roles of the senior trustees while actively engaging in community service. Their mission is to identify and address needs within the Manhattan community by raising funds to support nearly 100 nonprofit organizations under the GMCF's umbrella.
When the Young Trustees were founded, the group sought a unique way to define its mission. Jamie Coones, founder of Poo Squad, proposed the idea of a chili cook-off with a charitable twist. A Wichita native, Jamie was inspired by Wichita's annual Wagonmasters Downtown Chili Cookoff held annually in the Air Capital. Jamie presented his vision, and with co-chairs Addie Bunnell and Gavin Schmidt, they successfully launched the inaugural event in 2017.
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"It's not just about great chili— it's about supporting local nonprofits and having fun while making a real impact."
The Young Trustees operate similarly to the GMCF, with a goal of supporting multiple nonprofits simultaneously rather than focusing on just one, as each nonprofit conducts its own fundraising efforts. The chili cook-off provides businesses with an opportunity to choose a nonprofit to represent. Not only do businesses participate and select a nonprofit, but attendees also have a chance to give back. For every ticket sold, guests can designate a nonprofit to receive a portion of the proceeds. Five dollars from each $20 ticket is donated to the nonprofit chosen by the guest, with a minimum donation of $100 guaranteed to each organization. Last year, the event donated nearly $4,000 from attendant ticket sales alone. Over the years, the event has granted over $84,000 to local nonprofits.
When the festival doors open at 11 AM, you'll receive a tasting kit that includes a spoon and a voting bean. As you explore and sample the various chilies from 30 teams, use your bean to vote for your favorite. The chili with the most beans wins the People’s Champion Award. K-State football will be playing at Houston, and the game will be broadcast on a 15’ jumbotron. Kids can enjoy a bounce house and other activities. There will also be a pepper-eating contest, live entertainment, and a beer garden, sponsored by Rockin’ K’s.
- Jamie Coones
Regarding the contest, the rule is simple: anything goes, just as long as it resembles chili. A panel of 10-15 independent judges evaluates the entries based on specific criteria, including taste, texture, appearance, and aroma. Led by Dennis Lang, the panel consists of seasoned veterans with extensive experience judging cooking competitions.
Once the afternoon rolls along, and the results are tallied, the award ceremony will take place. A total of $10,000 in nonprofit prize money is up for grabs for the top three teams, along with prize money and awards for Most Spirited and the highly coveted People’s Champion.
Winning the Young Trustees of MHK Chili Cook-Off signifies more than just culinary success—it underscores a commitment to supporting local nonprofits. It brings recognition, pride, and the opportunity to make a meaningful impact in the community. The victory showcases both exceptional cooking skills and a dedication to giving back to the Little Apple. Ultimately, the true winners of the MHK Chili Cook-Off are the attendees and the nonprofits they support.
To buy your tickets for the 7th Annual MHK Chili Cook-Off, presented by Sink Gordon Accountants & Advisors, LLP, visit MHKchili.com
CANDLEWOOD SHOPPING CENTER
"I CANNOT recommend Top Shelf enough!"
Actual Google Review
“Went in for the first time and now, that’s the only place I want to go! I love that it’s a locally owned business and the owners actually take the time to explain what you’re buying to you so you can get exactly what you’re looking for.”
– Ashley K.
3252 Kimball Ave, Manhattan, KS 66503 topshelfmhk.com 785-517-2996
Pumpkin Cuties
• Cutie Mandarin Oranges
• Celery Sticks
Peel the cutie mandarin oranges and cut celery sticks into 1-inch long sticks.
Cut each slice of celery into thirds or fourths and insert celery sticks into the center of the peeled oranges.
Oreo Spiders
• Oreos
• Candied Eyes
• Chocolate Chips
• Pretzel Logs
Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs. Melt the chocolate chips until smooth.
Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.
Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.
cuterie SPOOK-
A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE
ARTICLE BY SAVANNA JAGGEARS
PHOTOGRAPHY BY GREGORY JAGGEARS
Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide a few nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.
Nutter Butter Ghosts
• Nutter Butter Cookies
• White Melting Chocolate
• Mini Chocolate Chips
Instructions:
1. Gather together the items.
2 .Arrange and style according to your party aesthetic.
3. Add extra items, such as crackers, chips and cheeses.
Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.
Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.
Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.
Blackberry Bats
• Bat Shaped Cookie Cutter
• Blackberries
• Candied Eyes
Place the cookie cutter on the charcuterie board and fill with blackberries. Place candied eyes to make the eyes of the bat.
4. Fan out additional fruits and veggies.
5. Celebrate and make the days leading up to October 31st memorable!
OCTOBER 5TH
K-State Volleyball vs. Iowa State
Morgan Family Arena, 1800 College Ave, Manhattan, KS
White Out: The first 2,000 fans in attendance will receive a White Out shirt presented by the Midwest Dream Car Collection.
OCTOBER 7TH
Fairy Godmothers & Guardians Charity Golf Tournament and Dinner
Manhattan Country Club, 1531 N. 10th St, Manhattan | 11:45 AM
Enjoy a day of golf while supporting local women and men in need through the Fairy Godmothers’ and Guardians’ Funds. These funds provide grants for immediate needs not met by traditional sources, as well as financial aid for job training and advancement. Learn more about these impactful local programs at www.fgfund.org and www.gafund.org.
OCTOBER 12TH
50th Annual Pumpkin Patch Arts & Crafts Fair
Poyntz Ave & Manhattan Town Center, Manhattan, KS | 9:00 AM
Join the women of Alpha Delta Pi for an arts and crafts fair benefitting the Ronald McDonald House Charities of Kansas. Shop local artisan booths featuring homegrown, handmade, and refurbished goods and artistry. This year's event will take place along Poyntz Avenue in Downtown Manhattan and inside the Manhattan Town Center.
OCTOBER 12TH
MOA+L First Impressions Gala
Blue Earth Plaza, Manhattan, KS | 5:00 PM
The Museum of Art + Light is hosting its inaugural event! Celebrate the opening of Manhattan’s first contemporary art museum. Funds raised will support the completion of the Digital Accelerator Learning Laboratory, ongoing educational programs, preservation of the permanent collection, future immersive exhibitions, and arts programming for K-12 students and in-studio projects.
Enhance Your Driving Experience
OCTOBER 25TH-27TH
Spooktacular at Sunset
Zoo
Sunset Zoo, 2333 Oak St, Manhattan, KS
The Sunset Zoo is hosting a spooktacular Halloween experience! Enjoy themed activities, decorations, live entertainment, and, of course, creatures. Local businesses will hand out candy as you explore the Zoo's wonders. Don your costumes and immerse yourself in this howlingly fun event! October 25 is a sensory-friendly evening designed for children with special needs. sunsetzoo.com/262/SPOOKtacular
OCTOBER 26TH
K-State Football vs. KU: Homecoming
Bill Snyder Family Stadium, Manhattan, KS
Homecoming: This year's homecoming is also the Sunflower Sundown! Join in the culmination of a week-long annual tradition that brings together students, alumni, and friends of K-State. For the full slate of events, see k-state.com/participate/homecoming
Varsity K Club Weekend: K-State Athletics and the Ahearn Fund welcomes all former K-State student-athletes for an All-Sport Reunion. To participate, contact at ahearnfund@kstatesports.com.
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It’s not always about the physical skyline, but about improving communities. Clients who want a construction company with a different vantage point turn to McCownGordon. Through transparency, collaboration and a genuine good time, we’ve been transforming the building experience and the future for 25 years. We look forward to creating tomorrow together with our clients, partners and the communities we serve for decades to come. McCownGordon is proud to be Kansas’ community builder.
Rodney has served in the para position for several years both at Amanda Arnold and Marlatt. He is a consistent, positive force for students and colleagues alike and his work ethic is second to none. He has been pivotal in the lives of many students and makes the
Mrs. Matthews is an outstanding educator and support for all students and staff at Bluemont Elementary. She serves as a mentor teacher to interning student teachers helping to shape and grow future educators. She has stepped up to support teachers in the classroom by co-teaching, planning lessons, and assisting in prepping materials and lessons for long-term substitutes. Mrs. place because of her influence on our staff, students, and families.
