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The Food Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Mama’s Tacos There are certain foods from my childhood that I remember because they were incredible, and then there were Mama’s Tacos. My mom’s tacos were simple: ground beef seasoned with Williams Taco Seasoning, store-bought flour tortillas shallow-fried in canola oil until they were bubbly, and just a little crispy, and garnished with shredded lettuce, tomato, and the cheapest American cheese money could buy. Then, I would absolutely smother those babies in my secret sauce: ketchup. I wish I could tell you this was some beloved childhood meal I eagerly requested every week. It wasn’t. Admittedly, I never really appreciated Mama’s Tacos in the moment, mostly because I was just a kid who didn’t realize what was sitting in front of me. No matter the ingredients, Mama’s Tacos were never going to beat the pizza night I earned by reading all those books. But now that my mama, Jeri Lynn, has been gone for 11 years, I still find myself craving those tacos. There are few things in this world that complete the human experience quite like food. We go out to eat to celebrate birthdays, anniversaries, promotions, and victories. We gather around tables at weddings and funerals. And often, we remember the holidays just as much for what was on the table as for who was sitting around it. And across nearly every culture, food is at the center of it all. Recipes are passed from one generation to the next. Families have dishes that belong to them. Entire histories can live in a kitchen. As we get older, food becomes about so much more than taste. A smell can transport you to a place you haven’t stood in for decades. One bite can remind you of someone you haven’t seen in years. The meals we once considered ordinary, suddenly become priceless because the person who made them isn’t there to make them anymore. Maybe that’s what I’m really craving when I think about Mama’s Tacos. My mom standing there making dinner. A younger version of myself sitting at the table, completely unaware that someday I would give almost anything to experience an ordinary night like that one more time. I still love a great taco, like the fantastic ones we included in this issue for Manhattan’s Best Tacos. But every once in a while, I find myself craving something even better: Mama’s Tacos. Happy spooky season! Enjoy your October!

October 2026 PUBLISHER

Tyler Jackson | tyler.jackson@citylifestyle.com E D I TO R

Heather Hoffman | heather.hoffman@citylifestyle.com STAF F P H OTO G R AP H E R

Tim Sigle | siglephoto@gmail.com M AR K E T S U P P O RT AS S I STAN T

Cooper Deters | cdet112@gmail.com CONTRIBUTING WRITER

Kenny Whitis

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Hannah Leimkuhler

Warm Regards, T Y L E R JAC K S O N , P U B L I S H E R @ M A N H AT TA N C I T Y L I F E S T Y L E

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

22 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Manhattan’s Best Tacos

Manhattan City Lifestyle’s staff picks on the best tacos in Manhattan

Rooted In Fall

All Razzed Up

Howe this Riley County family planted a new kind of destination.

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection FOOD + BEVERAGE

Open House FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

How To FOOD + BEVERAGE

Events

So Long Saloon & Taco Lucha’s Razz Sauce comes home with three simple, flavorful recipes

On the Cover Taco Lucha’s El Mexicano, Japp Razz and Buffalo Chicken tacos showcase three completely different flavor profiles, from smoky steak to sweet heat and buffalo-spiked chicken, all from one of Manhattan’s signature dining spots. Photography: Sigle Photgraphy | Tim Sigle

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1: Senior Defensive End Travis Bates leads the Cats onto the field with the American Flag 2: Joe Jackson carries the ball in the home opener against Nicholls. 3: Avery Johnson looks to pass downfield in the game against Nicholls 4: Manhattan’s favorite Little Apple all-star band, Aye-Oh! 5: Nick & Shawn enjoying karaoke night at RC McGraw’s. Join them each Thursday & Friday! 6: Our publisher, Tyler Jackson, interviewing Collin Klein on-stage at the 2026 Purple Power Play 7: Susan Adamchak & Aaron Stewart at the ribbon cutting for the new tennis courts at CiCo Park

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Eli Young Band at RC McGraw’s Get ready for a huge night of live country music as the Eli Young Band takes the stage with special guests Forgotten Highway at RC McGraw’s on Friday, October 9. Known for chart-topping hits like “Crazy Girl,” “Even If It Breaks Your Heart,” and “Drunk Last Night,” the Texas-born band brings its signature sound and high-energy show to Manhattan the evening before K-State football against Houston. Tickets are guaranteed to sell-out. Get them NOW at mcgrawsmanhattan.com

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Monster Dash 5k, benefiting Special Olympics of Kansas Get ready for a spooktacular night of fun at the Special Olympics Kansas Monster Dash 5K on Saturday, October 24, at Manhattan’s City Park. Festivities begin at 7 p.m. with food trucks, vendors, live music and Halloween activities before the 5K kicks off at 9 p.m. Costumes are encouraged for runners and walkers of all ages and abilities. Stick around afterward for more music, food, and celebration, all supporting Special Olympics Kansas athletes.

K-State Football at home twice in October Wildcat fans have two chances to catch K-State football at home in October as the Cats welcome Houston on October 9, and in-state rival Kansas to Bill Snyder Family Stadium October 17. Bring the purple, pack the stands, and be part of the energy as K-State takes on a pair of Big 12 opponents in Manhattan. Get your tickets today by calling 1-800-221-CATS or visiting kstatesports.com to cheer on the Wildcats this October!

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Manhat t an’s Best Tacos

Manhattan City Lifestyle’s staff picks on the best tacos in Manhattan

Few foods inspire stronger opinions than tacos. Crispy or soft, traditional or inventive, piled high or kept simple, everyone has a favorite. So for this issue, our staff set out to sample seven standout tacos from around Manhattan, and share the ones that kept us thinking about the next bite. This isn’t a scientific ranking, and we’re not here to crown one undisputed champion. These are simply our staff picks of Manhattan’s best tacos. The true Magnificent Seven.

ARTICLE BY KENNY WHITIS | PHOTOGRAPHY BY SIGLE PHOTOGRAPHY

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

Taco Lucha El Mexicano, Jap Razz, & Buffalo Chicken When it comes to tacos in Manhattan, Taco Lucha has become something close to the standard by which local restaurants are measured. It has the kind of menu people know by heart, the kind of flavors that keep regulars coming back, and the kind of atmosphere that feels unmistakably Manhattan. On this visit, we went with three longtime favorites. The el Mexicano keeps things simple and lets the ingredients do the work: steak, onion, and cilantro on a corn tortilla, finished with a smoky chipotle aioli

that ties everything together. The Jap Razz goes in a completely different direction, layering grilled chicken with cabbage, tortilla strips, jalapeño ranch, avocado and Taco Lucha’s signature chipotle raspberry sauce. It is sweet, smoky, creamy and just spicy enough. Then there is the Buffalo chicken, loaded with grilled chicken, buffalo sauce, cheddar, bacon, avocado, cabbage and jalapeño ranch on a flour tortilla. Like we like to say: Taco Lucha isn’t exactly the best taco spot in the world, but it is exactly the best taco spot in the world! CONTINUED >

“From longtime favorites to food trucks, Manhattan’s taco scene proves there’s another tortilla worth chasing and another bite worth remembering.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

So Long Saloon

Mexican Food Mixtruwiin

Fried Fish & Beef Tacos

Ham Breakfast Taco, Bacon Breakfast Taco

If Taco Lucha is one of Manhattan’s modern taco standards, then So Long Saloon is its older brother, best friend and next-door neighbor. The two restaurants share plenty of DNA, but So Long has has a personality all its own, and its fried tacos are a perfect example. We went with both the fried fish tacos and the fried beef tacos, and each brings that unmistakable So Long approach: familiar, yet a little different from what you might expect. Here, it’s all about the deep-fried flour shell. The fish version starts with seasoned tilapia tucked into that deep-fried flour tortilla, then topped with So Long’s signature spicy slaw, and topped with cheddar cheese. The crunchy shell, flaky fish, and kick from the slaw make for a great combination. Then, the fried beef tacos are classic, stuffed with seasoned ground beef, lettuce, pico, and cheddar. Both come with So Long’s homemade salsa on the side, giving you exactly what you want from this Aggieville staple. Nothing beats So Long’s tacos on a Saturday afternoon.

Our first food truck stop takes us to Mexican Food Mixtruwiin, the bright yellow truck that has become a familiar sight in the Marshall’s parking lot over the past few years. For our staff pick, we decided to start the day with its breakfast tacos—and they were absolutely outstanding. Each taco comes loaded with egg, ham, bacon, pico de gallo, and mozzarella cheese, and what impressed us most was just how well everything was distributed. There was egg in every bite, plenty of smoky bacon and ham throughout, and the pico added just enough freshness to keep the tacos from feeling too heavy. Then came the sauces. The red hot sauce they handed us brought some serious heat—definitely not for the timid—but it was packed with flavor. The verde was equally good, with a bright, tangy finish that paired perfectly with the eggs and cheese. As breakfast tacos go, these are an easy recommendation. Mexican Food Mixtruwiin gave us one of the best starts to the day we could ask for, and we’re already excited to come back and work our way through more of the menu.

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

Hillside Cafe

Rockin’ K’s

White Flour Taco & Barbacoa Tacos

Birria Tacos

When you’re talking about Manhattan’s best tacos, Hillside Cafe is an easy inclusion. As Riley County’s oldest restaurant, it already carries plenty of history, and we came in specifically for one of its classics: the white flour taco. The crispy, fried flour shell can be filled with shredded beef, chicken, potato or picadillo, then topped with lettuce, cheese and tomato. It was exactly what we hoped for—simple, crunchy and seriously satisfying. But then owner Joey Silva pointed us toward the barbacoa tacos. And wow. Made with slow-braised shredded pork shoulder, onion, and cilantro, these were probably the single best tacos we had on this entire journey. The pork was incredibly tender, the braising liquid was rich and flavorful, with a hint of sweetness, and the simplicity of the toppings let it absolutely shine. The white flour taco got us in the door. The barbacoa tacos gave us a reason to start planning the next visit.

Rockin’ K’s is already one of our favorite gameday stops, so it only makes sense that our favorite item on the menu earns a spot here. Before a K-State basketball or baseball game, there are few meals that make us hyped up quite like the birria tacos. The slow-roasted beef is incredibly tender and packed with flavor from a blend of peppers and spices. It’s tucked into corn tortillas with diced onions, queso fresco, and cilantro, and the tortillas themselves have that perfect savory, slightly crisped flavor that makes birria tacos so addictive. Then there’s the consommé. Rich, deeply seasoned and absolutely made for dipping, it takes an already great taco to another level. Add a side of French fries and you’ve got one of our favorite pregame meals in Manhattan. For us, Rockin’ K’s and gameday just go together— and these birria tacos are a big reason why. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

Taqueria Los Burritos #2

RC McGraw’s

Al Pastor Taco, Carne Asada Taco, Carnitas Taco

Taco Thursday Double Decker & Hard Shell Tacos

Our other food truck stop takes us to Taqueria Los Burritos #2, parked next to Willie’s Car Wash and serving up some of our favorite authentic Mexican tacos in Manhattan. On this trip, we went with three classics: al pastor, carnitas, and carne asada. Each one delivered in a different way. The al pastor was savory, seasoned and packed with flavor. The carnitas were tender and rich, with that slow-cooked flavor that makes pork tacos so satisfying. And the carne asada brought exactly what we wanted from a great steak taco: simple, beefy and incredibly good. There’s nothing overly complicated about these tacos, and that’s part of what makes them work so well. Good meat, good tortillas, and the kind of straightforward preparation that lets everything shine. Taqueria Los Burritos #2 has become one of our go-to spots when we’re craving authentic tacos, and after this visit, it’s easy to remember why. Plus, we can wash our cars while we wait!

We’re wrapping up our taco tour at RC McGraw’s, where Thursdays mean one thing: Taco Thursday. And if you’ve never tried their double decker tacos, that’s a good place to start. A crunchy hard-shell taco is tucked inside a soft flour tortilla with a layer of nacho cheese holding the whole thing together. It’s crispy, cheesy, and messy in the best possible way and exactly the kind of taco that feels built for a Thursday night. Their traditional hard and soft tacos are phenomenal, too, with all the familiar flavors you want from a great bar-and-grill taco night. But part of what keeps RC McGraw’s in the conversation is that they don’t stop there. Throughout the year, they roll out different taco specials that are creative, loaded, and consistently outstanding. Taco Thursday may be the weekly tradition, and RC McGraw’s keeps finding new ways to make tacos worth coming back for.

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

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ROOTED ARTICLE BY TYLER JACKSON PHOTOGRAPHY BY SIGLE PHOTOGRAPHY | TIM SIGLE

FA L L

Howe this Riley County family has planted a new kind of destination.

It’s a cool autumn morning in northeast Kansas. Sweater weather has officially arrived, pumpkin spice is back in season, Wildcat football is on the radio, and it’s the kind of day that could make even a scarecrow start craving a trip to the pumpkin patch. Head west out of Riley on Highway 77, and the season seems to fit the scenery. Less than a mile out of city limits, on the north side of the highway, sits Fall Color Farms, where rows upon rows of landscape trees stretch across the property. Continue a little farther west, on the south side of the highway, and another sign appears: Creekside at Fall Color Farms. This time trees are filled with apples, and a new kind of family farming tradition is beginning to take root. At the center of Creekside at Fall Color Farms is Miah Howe, a lifelong tree lover, the twin sister to Kori, sibling to Wyatt and Lane, Riley County High School graduate, and Kansas State University-trained horticulturist. Miah grew up growing trees and has always been drawn to them. Even as a K-State student, she viewed campus differently than most, remembering only a handful of building names while navigating instead by the trees growing around them. To understand how Miah ended up becoming a tree aficionado and tending to an apple orchard west of Riley, the story needs to go back to 1992.

That was the year her father, Scott Howe, founded Howe Landscape. The company grew to become one of the largest landscaping operations in the Manhattan area, building its reputation around professional and unique designs, attention to detail, and high-quality customer service. The farm west of Riley served as the company’s home base, where the Howes also grew roughly 800 to 1,000 trees each year for use in landscaping projects. In 2015, Howe Landscape was purchased by its managers and became PrairieStone, Inc. Scott, however, kept the farm. After taking what Miah jokingly describes as a few years of sabbatical, Scott knew something important about the ground beneath his feet: it grew good trees. So, he planted 7,000 of them, and the operation began expanding exponentially. As Miah laughingly puts it, “Once a farmer, always a farmer.” Today, Fall Color Farms has approximately 60,000 trees in production, and ships around 15,000 trees each year, distributing across the country, particularly throughout the Midwest. Its fields include many of the deciduous landscape varieties well suited for the region — maples, oaks, elms, London plane trees and others. But growing up around all those trees gave Miah an idea for something different: apples. For her, an apple orchard became the perfect intersection of the two worlds she loved. CONTINUED >

O PE N H OU SE | FO O D + BE VE RAGE

Scott & Miah Howe

“A fresh-picked apple straight from the tree on a cool fall morning — it’s heavenly,” — Miah Howe OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

“Our goal was never to ‘copy and paste’ what other agritourism places were doing. We “I basically met in the middle between my two passions,” she says. “I love an apple orchard. It’s got trees, but it’s also got fruit.” After studying horticulture at K-State, she spent three years working at other Kansas farms, learning fruit and vegetable production. Eventually, she called her dad with an idea, wondering if they could do something like that themselves. His response was simple: “Let’s do it.” That idea became Creekside at Fall Color Farms. The first apple trees went into the ground in spring 2023, followed by additional plantings in 2024 and 2025. Because apple trees generally take about three years to begin bearing fruit, the staggered approach was intentional, allowing production to increase gradually as the new business found its footing. Those early years have also taught Miah patience. In the beginning, the sight of an insect could send her into a panic, while losing a tree to frost might keep her awake at night. Over time, experience has taught her to balance intervention with simply trusting a tree to do what trees have been doing for thousands of years. Seeking guidance from experts, including famed K-State entomology professor Raymond Cloyd, has also helped ease her mind and build confidence in the process. Creekside itself opened in July 2025, but 2026 marks its first U-Pick apple season. Today, the roughly 2½-acre orchard is home to around 3,200 trees and 17 apple varieties, ranging from familiar favorites like Gala, Fuji and Pink Lady, to Crimson Crisp, Pixie Crunch, Snapdragon, Ludacrisp, EverCrisp and others. The orchard is designed to make the experience both approachable and memorable. Guests purchase a bag, head into the rows, and fill it with whichever ripe varieties they choose. Ripening dates shift with the weather, meaning the experience itself evolves from late summer through fall. Signs throughout the orchard identify which apples are ready to pick, along with details about their flavor, crunch, storage life, and recommended uses.

O PE N H OU SE | FO O D + BE VE RAGE

wanted Creekside to feel original, welcoming, and completely its own from the very first day.” — Scott Howe

For those unfamiliar with orchard terminology, apples are traditionally sold by the peck. Four quarter-pecks make one peck, while four pecks make a bushel. A full bushel of apples weighs about 42 pounds. Creekside at Fall Color Farms is much more than just an apple orchard. Inside The Market, the red, 2,800-square-foot main building, visitors can find seasonal produce such as watermelon, cantaloupe, and garden tomatoes, along with jams, craft sodas, adult beverages and farm-themed gifts. Outside, The Patio was built specifically as a place to gather. A wood-fired pizza oven has become a favorite feature, with Friday and Saturday pizza nights drawing guests throughout the summer and fall. One of the pizzas even incorporates Jobo’s, a handcrafted barbecue sauce made by the city of Riley’s mayor, giving Creekside another distinctly local touch. South of the market lies The Pavillion, which expands the possibilities even further, functioning as an event space for live music, community gatherings, CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

and private rentals, including wedding receptions. The farm’s setting along Wildcat Creek adds another layer to the property, and Miah can already imagine future gathering spaces tucked closer to the water. Then, The Lawn, with meticulously manicured grass, offers another place to slow down and stay awhile, with lawn games and Adirondack chairs scattered across the grass to simply enjoy the afternoon. The attention to detail is visible throughout Creekside. Miah says quality is integral to everything the family does. From the nursery stock and fruit to the watermelon propane tank, to the landscaping and overall appearance of the property. The orchard’s straight rows, well-groomed trees, maintained grass and drip irrigation give it a manicured look that feels like a natural extension of the Howe family’s landscaping roots. That may ultimately be what separates Creekside from a traditional roadside produce stop. Sure, the produce itself matters. The apples matter. The trees certainly matter. But Miah’s bigger ambition is for the farm to become a destination and a place where memories have room to grow. Miah’s goal is straightforward: “I have a goal of getting people obsessed with apples.” It is easy to understand why. Miah admits she was not always an apple person herself. Then she began eating them straight from the tree. “A fresh-picked apple straight from the tree on a cool fall morning — it’s heavenly,” she says. But apples are only part of Creeksides story. Scott’s goal, he says, was never to simply “copy and paste” another agritourism farm. The family wanted to create a place with its own personality, and somewhere people might come for produce and stay for an afternoon. Miah’s dream is that someone might return 15 years from now with children in tow, and tell her they once met their spouse at Creekside. “The biggest goal of this place is to create a space where that can be done.” And maybe that is the most fitting next chapter for a family business built around growing things. First landscapes. Then trees. Then apples. Now, perhaps most importantly, it is growing something even better: fond memories and human connections, rooted deep.

O PE N H OU SE | FO O D + BE VE RAGE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

ALL RAZZED UP ARTICLE BY TYLER JACKSON

PHOTOGRAPHY BY SIGLE PHOTOGRAPHY

So Long Saloon & Taco Lucha’s famous Razz Sauce comes home with three simple, flavorful recipes anyone can make.

A Manhattan favorite is now ready to take home. The world-famous So Long Saloon & Taco Lucha chipotle raspberry sauce, made legendary by the restaurants’ beloved chipotle raspberry and black bean dip, is now available by the jar. The sauce is produced locally at Grandma Hoerner’s Foods, Inc. in Alma, with label design work by S&N Design of Manhattan. Pick up a jar at either restaurant or at Manhattan Hy-Vee, and then bring a little local flavor into your own kitchen. Here’s three recipes that are easy to make at home:

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

RAZZED & GRILLED Makes: 4 servings

These juicy grilled pork chops get a sweet-and-smoky finish from So Long Saloon and Taco Lucha’s world-famous Razz Sauce. A simple seasoning keeps the pork savory while the sauce caramelizes over the grill.

PORK CHOPS

INGREDIENTS

DIRECTIONS

• • • • • •

1. Preheat grill to medium-high heat, about 400°F. 2. Pat pork chops dry, then rub lightly with olive oil. Season both sides with garlic powder, smoked paprika, salt and pepper. 3. Grill pork chops for about 4–5 minutes per side, depending on thickness. 4. During the final 2–3 minutes of grilling, brush the chops generously with about ½ cup Razz Sauce, turning once or twice to glaze both sides. Keep a close eye on them during this step, as the sugars in the sauce can caramelize quickly. 5. Remove from the grill when the pork reaches an internal temperature of 145°F. Let rest for 3–5 minutes. 6. Brush or spoon a little additional Razz Sauce over the chops just before serving. 7. Serve with grilled vegetables, roasted potatoes, corn on the cob or a simple summer salad.

4 thick-cut boneless pork chops 1 tablespoon olive oil ½ teaspoon garlic powder ½ teaspoon smoked paprika Salt and black pepper, to taste ¾ cup So Long Saloon & Taco Lucha Razz Sauce, divided • Chopped green onion or parsley, optional

This spicy and sweet sauce is the key ingredient in the So Long Saloon and Taco Lucha Chipotle Raspberry Black Bean Dip. It’s also great with grilled and roasted meats and as a dipping sauce for wings, poppers and tacos.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

INGREDIENTS • • • • • • • • •

1 pound ground beef 4 slices sharp cheddar cheese 4 hamburger buns 8 slices bacon, cooked ½ cup So Long Saloon & Taco Lucha Razz Sauce ½ small red onion, thinly sliced Lettuce, optional Salt and black pepper, to taste Butter for toasting buns, optional

DIRECTIONS

BACON

Makes: 4 burgers

RAZZ BURGER

Sweet, smoky and savory, these burgers pair sharp cheddar, crispy bacon and a generous spoonful of world-famous Razz Sauce for an easy upgrade to burger night.

While nothing can beat the original, this recipe has been inspired by the flavors Manhattan already knows and loves. This easy baked dip pairs creamy cheese, black beans and So Long Saloon & Taco Lucha’s world-famous Razz Sauce.

INGREDIENTS • • • • • •

1 8-ounce block cream cheese, softened 1 15-ounce can black beans, drained and rinsed ½ cup So Long Saloon & Taco Lucha Razz Sauce 1 cup shredded sharp cheddar cheese, divided ¼ cup sliced green onions Tortilla chips, for serving

DIRECTIONS 1. Preheat oven to 350°F. 2. Spread softened cream cheese evenly across the bottom of a small baking dish. 3. Top with black beans, then spoon Razz Sauce evenly over the beans. Sprinkle with about ¾ cup of the shredded cheddar. 4. Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbling. 5. Top with the remaining cheddar and sliced green onions. Serve warm with tortilla chips and extra Razz Sauce on the side.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

1. Divide ground beef into four equal portions and gently form into patties. Season both sides generously with salt and pepper. 2. Grill or cook in a skillet over medium-high heat until the burgers reach your desired doneness. During the final minute of cooking, place a slice of sharp cheddar on each patty and allow it to melt. 3. Lightly butter and toast the hamburger buns, if desired. 4. Place each burger on a toasted bun and top with two slices of bacon, red onion and a generous spoonful of Razz Sauce. Add lettuce, if desired, and serve with extra Razz Sauce on the side.

HOT

RAZZ DIP

ROOTED LOCALLY, BUILDING FOR OUR COMMUNITY.

www.mccowngordon.com

City of Manhattan Robert K. Ott Municipal Services Facility

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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

maple pumpkin granola

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

ingredients:

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

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

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

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

H OW TO | FO O D + BEVER AGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/M A N HAT TA N

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 3 RD

Walk to End Alzheimer’s Manhattan City Park, Manhattan, KS | 8:30 AM Join the world’s largest fundraiser for Alzheimer’s research and care, held in 600 communities nationwide. Participants of all ages and abilities are invited to join and raise funds supporting 24/7 care and research toward prevention, treatment, and a cure. Registration is free! O C TOBE R 9 T H

ARTini - A Fundraiser for the MAC Flint Hills Discovery Center, 315 S 3rd, Manhattan, KS 66502 | 6:30 PM Join the Manhattan Arts Center for an evening celebrating the arts in our community! Sample imaginative cocktail pairings from local artists and renowned bartenders, enjoy delicious bites, and bid on unique auction items. Dress to express, gather your friends, and raise a glass. Tickets are limited and on sale now: manhattanarts.ludus.com/200543434 O C TOBE R 1 1 T H – 1 7 T H

K-State Homecoming Manhattan, KS Celebrate K-State Homecoming! On October 11th, kick off the week with the Homecoming Philanthropy 5K Run/Walk. On the 15th, cheer on Wildcat volleyball vs. KU. On the 16th, enjoy the Halloween-themed parade in Aggieville/Downtown, and join the pep rally in City Park. Cap it off October 17th with the football game vs. KU! k-state.com/participate/homecoming/ O C TOBE R 2 4 T H

Nightfall at the Winery: A Masquerade Experience Liquid Art Winery, 1745 Wildcat Creek Rd Manhattan, KS 66503 | 7:00 PM Step into an evening of mystery and entertainment at Liquid Art Winery. This immersive 18+ masquerade features live music, dancing, tarot and palm readings, roaming performers, magic, aerial and flow art showcases, costume contests, and more. Costumes and masks are encouraged. General and VIP admission options are available. Purchase tickets: square.link/u/QqrJadS3 O C TOBE R 2 8T H

Vienna Boys Choir McCain Auditorium, 1501 Goldstein Cir, Manhattan, KS | 7:30 PM The Vienna Boys Choir is one of the world’s oldest and most celebrated choirs. Today, 90 choristers perform in four touring ensembles, giving nearly 300 concerts each year for audiences worldwide. The Choir continues a centuries-old tradition of musical education centered on choral singing, while welcoming students from diverse backgrounds. O C TOBE R 3 0 T H

BeWitching in Westloop Westloop Shopping Center, Manhattan, KS | 4:00 PM Bring the kids to Westloop for the annual “BeWitching in Westloop” Treat Trail! Enjoy treats and family-friendly fun at this festive Halloween celebration!

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