A Taste of Fall
A Taste of Community
Welcome to our October issue, where we celebrate the vibrant world of Food + Drink. As autumn unfolds, we invite you to explore a delightful mix of stories that capture the essence of the season.
Take a journey through an exciting new dining destination turning every meal into a shared adventure. Alara, the latest gem from Mason’s Looking Glass Hospitality, offers a unique dining experience that emphasizes communal enjoyment and seasonal flavors. Nestled in bustling Madison Square, it’s a place where each visit promises a sensory journey.
Next, we delve into the world of baking with a local artisan whose decorative focaccia bread is as beautiful as it is delicious. From her home bakery, A Charmingly Sweet Life, Stephanie Amlung brings a touch of elegance and flavor to your autumn celebrations, making each baked good a centerpiece for your fall feasts.
For those interested in innovation, we introduce a local startup that has taken water from the renowned Great Miami Buried Valley Aquifer and transformed it into a premium alkaline offering. This entrepreneurial endeavor is making waves and is now a staple at local events and businesses.
In honor of Breast Cancer Awareness Month, we feature a touching story about an organization that brings joy and memorable experiences to women living with cancer. Inspired by a remarkable individual, the Karen Wellington Foundation strives to infuse life with moments of fun and respite.
We hope this issue of Mason + Deerfield Lifestyle inspires you to savor the season, embrace new culinary adventures and support the wonderful causes in our community!
ANDREA, PUBLISHER
October 2024
PUBLISHER
Mark Andrea | mark.andrea@citylifestyle.com
EDITOR
Amanda Stout | amanda.stout@citylifestyle.com
COPY EDITOR
Karen Andrea
CONTRIBUTING WRITERS
Marie Kriedman, Amanda Stout, Pam McWhorter, Tera Michelson, Jonathan Stout
CONTRIBUTING PHOTOGRAPHERS
Cathy Lyons–Lyons Photography, RVP Photography
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Josh Govero
LAYOUT DESIGNER Kelsi Southard
Mason’s
city scene
sponsored and presented by the City of Mason.
1: Mason Symphony Orchestra featuring Livingston Taylor performed a concert at Corwin Park on August 9. 2: Mason Symphony Orchestra Music Director, Dr. Lucy Ginther. 3: Mason Symphony Orchestra member Corey Watzek playing the string bass. 4: Tim Berens narrates his baseball story, “Fernie’s Up.” 5: Legendary singer-songwriter Livingston Taylor performed his timeless top 40 hits. 6: Mason Symphony Orchestra member Hanna Lacey playing the cello. 7: The crowd enjoyed the feel-good concert
Photography by Lyons Photography
over 3,000 guests to the
on July 30. 9:
of Board,
welcomed the excited crowd at Cottell Park 10: Cincinnati Pops Orchestra conductor, John Morris Russell. 11: A guest vocalist wowed the crowd with her Broadway renditions. 12: Assistant Conductor Daniel Wiley led the orchestra on a musical journey through Broadway show tunes. 13: Arts Alliance Executive Director, Meredith Raffel, with Cincinnati Pops Conductor, John Morris Russell. 14: The evening concluded with a drone show courtesy of The Flightline and Arthur Rozzi Pyrotechnics.
8: Deerfield Township welcomed
Cincinnati Pops Orchestra concert
Deerfield Township President
Julie Seitz,
Photography by Tammy Rosenfeldt, Rosenfeldt Photography
This high-end massage chair isn’t like those chairs in the mall or salons, it’s like having a masseuse in your house! Custom designed for deeper tissue work from head to toe using gentle compression, rollers and more to work out the knots. Stop by the o ce and try it for yourself. You won’t regret it. Compares to chairs at $8500 sold at $4500.
15: The 2024 Cincinnati Open saw record-breaking crowds for the 125th iteration of the tournament. 16: Kids Day, presented by P&G, provided activities for kids to interact with players. 17: Over 1,600 volunteers powered this year's Open, serving as ushers, ambassadors, marshalls, photographers and more. 18: World No. 1 Jannik Sinner earned the Cincinnati Open men's singles title over Frances Tiafoe. 19: Aryna Sabalenka hoisted the Rookwood Cup after claiming the women's singles title over Jessica Pegula 20: Fans had opportunities to meet stars like Carlos Alcaraz throughout the grounds. 21: The first Cincinnati Open Community Day generated a $150,000 donation to Cincinnati Children’s Hospital. Want
CITY SCENE
KATHRYN RILEY
TONY WAGNER
JARED WICKERHAM
JARED WICKERHAM
MIKE BAKER
MIKE BAKER
MIKE BAKER
business monthly
Gems of Excellence Awards Night Celebrates the Business Community
Join the Mason-Deerfield community on October 24 at Manor House for MADE Chamber’s Gems of Excellence Awards Night, celebrating the year of the Pink Diamond. This evening recognizes the business community as valuable gems— strong, admired and prized for excellence. They’ll honor ten individuals and organizations for awards, including MADE Business of the Year and Excellence in Education. Don’t miss this chance to celebrate creativity, passion and action! For more information visit GemsOfExcellence.com
Deerfield Township Welcomes 50 West to the District at Deerfield
50 West, the first tenant at The District at Deerfield, is open! This eatery is one of Greater Cincinnati's popular breweries, and the Deerfield location promises to be a great place to bring friends and family. Try their famous burgers, shakes, floats, wings and drinks. An inviting atmosphere greets each guest, including sand volleyball and pickleball courts. For more information or to register your team for their volleyball or pickleball leagues, visit FiftyWestBrew.com.
Revelance Grand Opening Offers New Work Spaces for Entrepreneurs
Revelance is excited to announce its Grand Opening! The brand-new coworking space offers private offices, dedicated workspaces and meeting rooms to suit your business needs. For larger gatherings, the customizable event center and taproom provide the perfect setting. Enjoy additional amenities like the RoboJo coffee machine, golf simulator and Executive Lounge designed for both work and relaxation. Stop in for a tour today and discover the ideal space for your business. RevelanceOh.com
Photography by Little Rascals
Photography by 50 West Deerfield
Photography by Revelance
ARTICLE BY MARIE KRIEDMAN | PHOTOGRAPHY PROVIDED
KAREN WELLINGTON FOUNDATION STRIVES TO PUT FUN ON WOMEN’S CALENDARS FOR MAKING MEMORIES DURING DIFFICULT TIMES
THE GIFT OF FUN
The Karen Wellington Foundation (KWF) aims to make cancer easier for women and their families. Karen Wellington was the inspiration for it all. She was diagnosed with breast cancer at 30 years old and passed in 2007 at
“We have recipients of all genders,” explains Emma Hooi, the marketing and events manager for the foundation. “Breast cancer is not as common among men, but we will help anyone and everyone who is nominated.”
“OUR MANTRA IS ‘WE GIVE FIRST.’ I ENCOURAGE
PEOPLE TO NOMINATE ANYONE THEY KNOW.”
the age of 40. The foundation strives to capture Karen’s energy, zest for life and spirit by focusing on the joy of living.
In 2024, KWF will have given more than 3,000 gifts of fun to women living with breast cancer. They are nonprofit and donation based and the magic happens thanks to the support of more than 500 hundred volunteers and 11 staff members. The KWF team is a family affair. Karen’s husband, Kent, is the founder and chair of the advisory board. Karen and Kent had two children together – Robby, who sits on the advisory board, and Angeline, who is the digital marketing manager.
In addition to their home base in Cincinnati, there are nine chapters of the foundation located in Dayton, Columbus, Cleveland, Wooster, Indianapolis, Kalamazoo, Denver, New England and South Florida.
Although the foundation's language is geared toward women, they honor all individuals living with breast cancer.
The nomination process asks individuals about their idea of fun, and the goal is that everyone nominated gets a gift. “Our mantra is ‘we give first,’” Emma explains. “I encourage people to nominate anyone they know.”
Karen was an advocate for cancer not defining you. Emma adds, “After she passed, it was a goal of the Wellington family to honor her in that way. They started with the goal of sending one family on a vacation per year. In 2024, we will have 3,000 gifts given in total.”
Lori Falke was nominated and received a gift from KWF in 2016. She was diagnosed with breast cancer in January 2015 and has been cancer free for almost 10 years. Lori and her family enjoyed a one-week vacation to Lake Lanier in Georgia.
Lori says that when she was awarded her gift of fun, she had not heard about the foundation. Her son was in high school at the time of her diagnosis and she was nominated by her son’s wrestling team.
“When you’re diagnosed with breast cancer, that is all you’re thinking about in your life. It’s constant doctor appointments, surgery, chemotherapy and radiation,” she explains. “The foundation gave us this trip and it was the first week we were able to not think about cancer and put it in the rearview mirror. That vacation was a great gift to be able to relax and enjoy my family. It made me realize I would be OK and I still had a lot of living left to do.”
Lori was so moved by the trip that she was determined to give back. She started volunteering with KWF and now works part time for the foundation. “After our trip, I thought every woman living with breast cancer needs to get a gift. The last thing on your mind when fighting cancer is having fun. KWF comes in and puts that fun back on the calendar to help women who are having the worst year of their lives,” she says.
In 2019 the foundation expanded its outreach program. “They started a recipient ambassador board and asked me to chair it,” Lori shares. “It started a platform for recipients who are interested in giving back and I still chair it today.”
That same year, Lori also joined the board of directors, and in 2022 the Recipient Ambassador Board started the KWF Fun Run 5K and Recipient Celebration.
Recipient Kari Kelly at a Cleveland baseball game.
Recipient family in Kiawah Island, Charleston, SC.
“IT MADE ME REALIZE I WOULD BE OK AND I STILL HAD A LOT OF LIVING LEFT TO DO.”
The Fun Run began as a humble endeavor by KWF recipients (breast cancer survivors) eager to give back to the foundation and has blossomed into a much-anticipated community event. In 2024 alone, they raised enough money for the foundation to give more than 120 women and families living with breast cancer gifts of fun. “Our entire KWF Recipient Ambassador Board works hard to pay it forward and feels it is a blessing to do so,” shares Lori.
Emma notes that October is breast cancer awareness month. “We will have activities all month long to encourage nominations and giving,” she says. “All information is on our events page or you can find us on social media @kwfliving.”
For more information about nominations, donations or volunteering, visit KarenWellingtonFoundation.org
KWF Fun Run 5K
Karen Wellington with her family: Kent, Robby and Angeline.
Recipient Amanda Farrell and family received a hot air balloon ride.
Culinary Adventure
MASON’S LOOKING GLASS HOSPITALITY ENGAGES ALL THE SENSES WITH THEIR NEWEST DINING EXPERIENCE, ALARA.
ARTICLE BY TERA MICHELSON
On a busy corner in Madison Square, a new hot spot beckons diners to a fun food experience that engages all the senses. An enchanting setting for business and pleasure alike, Alara is a delightful restaurant with an adventurous seasonal menu that’s the secret sauce of its success.
One of seven local restaurants under the direction of Mason restaurant group Looking Glass Hospitality (LGH) including Mason’s beloved S.W. Clyborne Co. Provison & Spirits, Alara offers a unique dining style that invites guests to enjoy time together while tasting new dishes.
“With Alara, we shifted away from the stuffy, white-tablecloth service model to a shared experience—a culinary exploration,” says Scott Schmidt, Mason resident, CEO and founder of LGH. “We really wanted to create a model where instead of ordering to eat individually, it is more about ordering what appeals to you on the menu and everybody at the table sharing those items.”
The concept was inspired by around-the-world fine dining but operates under the theory that fine dining doesn’t need to be pretentious to be delicious. The quiet luxury of Alara’s design was inspired by a trip to an upscale Los Angeles hotel. The welcoming and comfortable feel curated by LGH Creative Director Erin Schmidt, in collaboration with design firm drawing department’s Alex Dever and Ron Novak, invites togetherness and celebration. With its contemporary dining room and sophisticated bar framed by billowy draperies, flourishing greenery and glamorous lighting, Alara is a destination.
“We wanted to create a fine dining experience—with quality food, service and ambiance—but in a comfortable, approachable way to sit at the table and enjoy the meal together as a group,” Scott says.
No matter your party’s size or reason for gathering, there’s a spot for you at Alara.
“We wanted to create an atmosphere that gives you multiple experience points, whether you want to just sit in the bar or cocktail area, in the dining room or bring in groups and have a private dining experience,” Scott explains. “We have three private dining rooms for parties of 10 up to 28.”
It's prime time for booking holiday parties and the private spaces are ideal for intimate dinners with close friends and family or festive office gatherings. Their team makes menu planning easy and is on hand to ensure a seamless event and an unforgettable dining experience.
Alara is all about creating memories. Guests especially enjoy the Chef’s Tables that flank the pass, where plates are handed from the open show kitchen to the dining room. While seated there, diners can observe the bustling kitchen and interact with Alara’s chef team. The intimate tables for two are only available by phone reservation.
“You are essentially in the kitchen, observing everything,” Scott shares. “The chef’s talking to you the whole meal, giving you samples and allowing you to explore at whatever level you would like to.”
Alara’s menu items are plated so that they are easy to divide and share, ensuring that every bite encompasses a dish’s flavors, including sauces and toppings. The seasonal menu features contemporary American cuisine with global influences and an emphasis on prime meats and seafood. Alara’s menu offers a variety of familiar dishes with international twists.
The Executive Chef at Alara is Jacob Lillicrap who developed the fall menu, a process that includes team menu tastings to determine the new items. The fall menu rolled out at the end of September.
“We have a lot of very approachable items, and then we have some unique, different items that you're not going to see or hear about anywhere else.”
“We really wanted to create a model where instead of ordering to eat individually, it is more about ordering what appeals to you on the menu and everybody at the table sharing those items.”
“The menu changes seasonally,” says Scott. “We have a lot of very approachable items, and then we have some unique, different items that you're not going to see or hear about anywhere else. We don't put anything on the menu that we're not proud of and that we aren't excited about,” he adds.
For the full experience, start with a signature cocktail like the Smoked Pear, but be sure to save room for dessert. Alara’s culinary team creates whimsical masterpieces that are as beautiful as they are tasty. Seasonal sorbets, a rainbow of mousses, one with a color-shifting glaze, and chocolate profiteroles come in servings for two.
Make Alara your next stop for adventurous dining. It’s an experience your palette won’t want to miss.
ALARA
5410 Medpace Way, Cincinnati | 513.272.5315
AlaraCincinnati.com
2024 TEACHER OF THE YEAR RECIPIENTS
Please join the Mason Schools Foundation in congratulating the 2024 recipients for their outstanding performance. At the heart of what we love about our schools here in Mason are hard-working teachers and staff who regularly go the extra mile for our kids. It is our pleasure to recognize annually one teacher from each building based on nominations submitted for review.
BEACON OF INCLUSIVE EXCELLENCE
This award recognizes a person who consistently focuses on ensuing everyone feels included. Coleen’s commitment to these values enriches the learning environment and ensures every student feels valued and heard which is empowering.
CAMPBELL FOUNDERS AWARD
This award recognizes community members, like Kevin who go “above & beyond.” Kevin consistently pursues opportunities for Drug Mart to engage with and support initiatives that make a positive impact in our community. His commitment reflects the essence of both corporate and personal responsibility.
MMS – Mika Snider
Colleen Johansen
Kevin DesCombes
ME – Eryn Kramer
MECC – Carly Goecke
MHS – Mindy Corradi
MI – Katie Beavon
picture perfect focaccia
ARTICLE BY STEPHANIE AMLUNG & AMANDA STOUT | PHOTOGRAPHY BY CATHY LYONS–LYONS PHOTOGRAPHY
decorative focaccia bread recipe
servings: 24 ingredients
• 16 ounces warm water (110°F), divided into 2 bowls
• 1 tablespoon granulated sugar
• 7 grams of active dry yeast
• 2 ounces olive oil, for making the dough
• 1 teaspoon salt
• 1 tablespoon flaky sea salt, for sprinkling
• 24 ounces bread flour
• 4 ounces olive oil, for pan, hands and drizzling
• 2 tablespoons fresh rosemary, chopped
• Vegetables, herbs & meats for decorative design
directions
1. Mix the first cup of warm water with the yeast and sugar. Set it aside for about 5 minutes or until the yeast wakes up and becomes bubbly.
2. Place the water/yeast mixture in the bowl of a stand mixer with the dough hook attached.
3. Add in about 1 cup of flour and mix on low until combined.
4. Add in the rest of the water, the olive oil, salt and half of the remaining flour. Mix on low until combined.
5. Continue adding in flour while mixing on low until the dough pulls away from the sides of the bowl. The dough will be very soft.
6. Knead the dough for about 10 minutes or until the dough bounces back when lightly pressed.
7. Place the dough into a greased bowl, cover with plastic wrap and let rise in a warm spot for 1-2 hours or until the dough has doubled in size.
8. Pour enough olive oil into a 12" x 17" sheet pan to make a thin layer of oil that covers the entire bottom of the pan.
9. Put some olive oil on your hands to prevent sticking and then pull the focaccia dough out of the bowl. It will be very loose. Lay it in the pan and begin stretching it. If it shrinks back, walk away for about 15 minutes to let the gluten relax before you stretch again.
10. Once you're done stretching, cover it with plastic wrap and place it into the refrigerator overnight to develop the best flavor.
11. When you're ready to bake your bread, take it out of the fridge and let it warm up for about 30 minutes. Dimple the surface with oiled fingers to create some areas where the olive oil can collect. Drizzle a good amount of olive oil onto the top of the bread until all the dimples have a little oil in them. Sprinkle flaky sea salt on top.
12. After your focaccia has rested for 30 minutes, decorate the top any way you like with veggies, herbs and meats. Brush all of your veggies and herbs with more olive oil to prevent burning.
13. Bake in a preheated 450ºF oven for 20-25 minutes or until the focaccia bread is nice and golden. Enjoy!
Decorating Tips: Be creative and just have fun designing your bread!
• Good vegetable choices to make flower designs include sliced purple onions, red, yellow and orange peppers, sliced carrot rounds and grape tomatoes.
• Green onions sliced longways, chives and asparagus make great flower stems.
As one of the nation’s leading mental health centers, we understand your journey is deeply personal. Bringing together unparalleled expertise, profound insights, and a people-first approach, we provide life-changing care and support, infusing every interaction with the underlying belief that lasting well-being is possible. We see beyond diagnoses — we see you.
Weekly meal prep is delivered to your door in Mason and surrounding areas.
Meals are Whole 30 approved.
No prep work involved, just reheat.
Other dietary accommodations can be made.
We offer homemade soups and salads in addition to meals.
All
meat is from a local partner who buys local, hormone and antibiotic free.
NOTHING’S IN THE WATER
It’s all natural for these local entrepreneurs and their bottled water.
ARTICLE BY PAMELA MCWHORTER
PHOTOGRAPHY PROVIDED
Owners Erik and Satinder.
How can you take some of the world’s best water and make it even better? Former Procter and Gamble colleagues Erik Loomis and Satinder Bharaj, PhD, say they’ve found a way, and it’s called Pahhni® Premium Alkaline Water.
Their startup business—which springs from the award-winning waters of the Great Miami Buried Valley Aquifer in Hamilton, Ohio—has been making a splash around town, where it’s sold at select local businesses and is a sponsor at popular community events throughout the year.
Pahhni is also making waves among several social media influencers, including ESPN sports analyst and former NBA player Kendrick Perkins, San Diego State swimmer Avery Turney, APGA professional golfer Kevin Hall, former World Boxing Organization heavyweight champion Lamon Brewster and Nashville recording artist Michelle Robinson.
That’s quite a roster, especially considering bottles of Pahhni just started flowing off the production line in July 2022. However, these fans see something or more likely, taste something different in Pahhni. According to Satinder and Erik, it’s what’s not in Pahhni that accounts for its appeal.
“Our water goes through natural limestone filtration,” explains Erik. “The majority of other alkaline waters are made artificially.”
With artificially made alkaline water, electrolytes (aka salt) are used during the production process to stabilize the pH level within a specified time. Pahhni is naturally alkaline, so there’s no salty aftertaste—just a hint of sweetness with a crisp, refreshing finish. Maybe that’s what inspired Erik and Satinder to come up with the name Pahhni, which is the Punjabi word for water “pani” with an “ahh” added in. It’s water that’s extra refreshing.
Alkaline water, which has a higher pH level than typical water, has been rapidly rising in popularity
in recent years due to its overall health benefits, including superior hydration versus regular water.
“We like to say increasing the alkalinity lets your body work on other things other than trying to maintain its proper pH,” says Erik.
Satinder and Erik are not only the founders of Pahhni, they’re also the production line staff. A day or two a week, they process and bottle Pahhni in a clean room that’s adjacent to their office space. The other days they’re out making deliveries. Weekends? Well, those are made for sponsoring events, which Marsha Loomis, Pahhni’s executive director of public relations, arranges. And she’s been busy. If you ran a race or attended a sporting event in the area, chances are you were handed a free bottle of Pahhni.
“We also do a lot with the schools,” says Marsha, a P&G alum herself. “We’ve been the hydration sponsor for the athletic boosters, music boosters, homecoming parade, cross country and girls volleyball.”
You may have noticed Pahhni at the Sonder & Friends Oktoberfest 5K in Mason where they were the hydration sponsor. The 5K benefits the Greater Project, supporting vulnerable children in Kenya and India.
“We’re getting a lot of positive support,” says Satinder, who spent 27 years at P&G before becoming an entrepreneur. “I have people asking me, ‘What is retirement?’ and I laugh, ‘I don’t know.’ This is my phase-two career.”
Because when it comes to quenching the growing thirst for alkaline water, Satinder, Erik and Marsha are always ready to dive right in.
Want to order your own Pahhni, see more about upcoming events or just follow this amazing hydration journey? Follow on social media (@pahhniwater) and check out their website, PahhniWater.com.
Get to Know Your Onions
PEEL BACK THE LAYERS OF COOKING WITH DIFFERENT TYPES OF ONIONS.
ARTICLE BY TERA MICHELSON | PHOTOGRAPHY PROVIDED
The onion is a flavor superstar. Sometimes sweet, sometimes savory, onions are a versatile and essential ingredient, adding depth and richness to a variety of recipes. No matter how you chop, dice or slice it, the onion is a culinary staple in almost every culture.
Onions 52 knows onions. As a leading grower, packer and distributor of onions nationwide, they focus on one thing and do it well: they only do onions, fifty-two weeks a year. Starting in 1977 as a small group of Utah farmers, Onions 52 has blossomed into a successful coast-to-coast business, growing onions with farming partners in New Mexico, Oregon, Texas, Utah and Washington. They opened Onions 52, Inc.-East in West Chester this year, a 60,000-square-foot distribution and packing facility and gateway to the East Coast. Onions 52 takes pride in supplying yellow, red, white, sweet, Smileys™ and certified organic onions to retail and food service suppliers across the country.
With all the options available to us, how do we know which onion is best to use for which dish? The experts at Onions 52 help us peel back the layers on cooking with different types of onions. Rule your recipes with this helpful guide.
YELLOW ONIONS
The most common in the onion family, yellows are full-flavored and well-rounded with a mild finish. The most subtle onion to the palate, yellow onions are at their best cooked in savory dishes. They help enhance other flavors in complex recipes—you may not be able to identify them, but you’d notice a blandness if they were not included in a dish. They are especially tasty with slow-cooked meats like roasted chicken, pot roast and rack of lamb and as an underlying base flavor in soups and stews.
RED ONIONS
Flavorful and colorful, reds steal the show when they are raw, adding a crisp bite and vivid magenta to burgers and salads. Reds are also the best in the onion family for pickling. Roasted or grilled red onions may have a sugary aftertaste, causing a lighter onion-flavored breath than its raw version. If the bite of a red is too strong, try soaking it in cold water for 30-60 minutes to tame its flavor.
WHITE ONIONS
Salsa and tacos benefit most from the spicy kick of white onions, their sharp crunch a perfect match for Mexican recipes. Their high water content causes them to be larger and crisper than other varieties. Toss tangy whites in dishes where they can complement other ingredients, like stir fry, potato salad and chili.
SWEET ONIONS
If you are looking to add flavor without a sharp zing, sweets are the onion of choice. The thick layers of sweet onions are best for frying and make the best onion rings and onion blossoms. They also put the “ooh la la” in French onion soup. To maintain their sweetness, store sweets in the refrigerator, as they could spoil quicker than their onion cousins.
SMILEYS™
TEARLESS ONIONS
Called the “Happy-Go-Tearless” onions, Smileys™ were cultivated through three decades of farming to be naturally lower in the enzymes that cause eyes to burn and tear when exposed to freshly cut onions. If your eyes are especially sensitive, look for this mild brand that will make your mouth water without making your eyes water.
ORGANIC ONIONS
Onions 52 organics come in yellow, red, white and sweet varieties. Compliant with strict USDA standards, organic onions offer higher levels of antioxidants, increasing the health benefits of the popular root veggies. Studies show that onions are anti-inflammatory, aid in digestion and help regulate blood sugar. Add a variety of onions to the top of your grocery shopping list. Transform your favorite dishes by using the right kinds of onions. Red, yellow or white, onions are the flavor kings of the kitchen.
CONTINUED >
Use Smileys™ tearless onions to make this tasty omelet and greet the day with a smile instead of tears.
Serves 6
Prep Time: 15 minutes
Cooking Time: 20 minutes
ingredients
• 8 large eggs
• 1/3 cup Parmesan cheese, grated
• 2 tablespoons milk
• 2 tablespoons olive oil
• 1 Smileys™ onion, chopped
• 8 ounces mushrooms, sliced
• 2 garlic cloves, minced
• 6 ounces baby spinach
directions
1. In a medium bowl, add eggs, Parmesan cheese and milk. Whisk to combine and set aside.
2. Add olive oil to a large sauté pan and heat on medium-high for one minute. Then add onions and mushrooms and sauté for 3-5 minutes or until onions are translucent. Add garlic and stir to combine. Turn heat to medium and add spinach. Stir to combine and cover. Cook for 1-2 minutes or until spinach is wilted. Season with salt and pepper. Spread mixture evenly on bottom of pan. Add prepared egg mixture from step 1, lower heat to medium-low and cook for 10 minutes, lifting edges to let uncooked eggs run underneath. To finish, cover for 2-3 minutes and the omelet will get puffy.
3. Cut into wedges and serve warm. Great for breakfast, lunch or dinner.
Recipe + photo provided by Onions 52.
OCTOBER 6TH
Lindner Center of HOPE: Empowered Parenting
Countryside YMCA–Lebanon | 6:00 PM
Join Tracy Cummings, MD, Associate Chief Medical Officer for Clinical Excellence and Chief of Child and Adolescent Psychiatry at Lindner Center of HOPE for a discussion on Empowered Parenting. Taking place on October 16 at Countryside YMCA Lebanon, Tracy’s discussion will focus on how to implement positive change within the parent-child relationship. Learn more and register at LindnerCenterofHOPE.org
OCTOBER 8TH
Mason Historical Society Cemetery Walk
Rose Hill Cemetery | 7:00 PM
The Mason Historical Society is hosting a cemetery walk at Rose Hill Cemetery on October 8. The walk will focus on a notorious local unsolved crime from the early 1900s. Participants will hear from the spirits of people who were eyewitnesses to the events and share who they believe the culprits are. Results will be published in the November newsletter. Buy tickets at MasonHistoricalSociety.org
OCTOBER 11TH
BB4K Golf 4 The Kids Pro-Am Invitational Tournament
Vineyard Golf Course | 9:00 AM
Join Building Blocks for Kids (BB4K) for their Inaugural Golf 4 The Kids Pro-Am Invitational Tournament at Vineyard Golf Course on October 11. Participants can register teams of three golfers to be paired with one of the area’s top professional golfers. Single tickets will also be matched up with top professional golfers. Proceeds benefit BB4K kids. Register at BB4K.org
OCTOBER 12TH & 13TH
Ohio Sauerkraut Festival
Historic Main Street-Downtown Waynesville | 9:00 AM
The annual Ohio Sauerkraut Festival will take place the weekend of October 12-13 on Historic Main Street in Downtown Waynesville. The celebration will be a fundraising event for the area’s civic and charitable groups. It also provides scholarships to graduating seniors. Enjoy shopping from local vendors, live music and delicious food. More information is available at SauerkrautFestival.WaynesvilleOhio.com
OCTOBER 17TH
Fall Prairie Walk and Milkweed Collection
Kingswood Park | 10:00 AM
Learn more about the natural world with the Warren County Soil and Water Conservation District as they stroll through the Kingswood Prairie on October 17. Participants meet in the Community Pavilion and walk together to the park's north side. Pending availability, participants will help collect milkweed for the annual seed pod collection. No registration is required. DeerfieldOh.MyRec.com
OCTOBER 20TH
MSO Family Concert Featuring MADCAP Puppets
Christ Church Sanctuary | 4:00 PM
The Mason Symphony Orchestra (MSO) proudly presents their Family Concert Featuring MADCAP Puppets on October 20 at the Christ Church Sanctuary in Mason. This family-friendly symphonic concert is a unique collaboration between the majestic sounds of the MSO and the zany storytelling of the MADCAP Puppets. To purchase tickets, visit MasonSymphonyOrchestra.org
Club of Mason Deerfield
Christmas Tree Auction & Holiday Ball
November 23, 2024 | 7pm Manor House
Join us for an enchanting evening coming to Mason this holiday season in support of student sevice awards and community grants.
* Preview of Decorated Trees for Viewing and Auction
* Cocktail Hour * Plated Dinner * Dancing with Live Band * Casino-themed Games * High-end Ra es * Cigar and Bourbon Bar with Jazz Band
To purchase your tickets or to view sponsorships, scan the code above or visit holidaytreesandball-masondeer eld.com
TICKETS ON SALE NOW!
Thoughtfully updated, first-floor primary suite with 2 walk-in closets. Beautiful hardwood floors throughout the first floor. Gourmet kitchen equipped with a gas range and a butler’s pantry. The two-story great room. Second-floor primary suite with a luxurious bathroom, and additional Jack and Jill bathrooms plus a bonus room. Finished, walkout lower level with a large bar, expansive recreation space, exercise room, full bath, and ample storage. Fenced backyard, lined with trees. 7682 Overglen Dr
Orchid Ct
Pristine patio home in Four Bridges. High-end finishes throughout and hardwood floors on the first floor. Stone fireplace in the great room. Gourmet kitchen is equipped with high-end appliances and convenient pot filler. The first floor boasts a study and luxurious primary suite. Finished lower level includes two additional bedrooms, a full bath and a wet bar. Screened-in patio opens to an additional patio with a pergola and thoughtfully placed landscaping that ensures privacy.
“Tiffany was very knowledgeable and understood our needs and what we wanted from her as a realtor! She was well prepared to get our house on the market and she used all her avenues to showcase our house. It was everywhere in the community and media! She is very passionate about her job and worked hard until our property was sold. She constantly kept us abreast of everything going on. We would recommend her to all our friends as she is the number 1 sales person in our area and it shows!”
~ Amy Boes (Liberty Township)
