Issuu

F O O D + B E V E R AG E

PL ANTI NG SEEDS FO R STRO N GER CO M MU N ITI ES CO O KI ES WITH A BIGGER PU RPOSE TH E FL AVO R O F O M N I PGA SAVO RY SOU RDOUGH SLI CES

Food & Drink Issue O C TO B E R 2 02 6

www.montecristoironworks.com 469.269.6827 7502 Eldorado Pkwy

Members’ community, premier experiences.

Upcoming Performances

Located in Adriatica Village, The Rook is a one-of-one members-only lounge offering refined comfort and curated experiences. Enjoy upscale seating, a fireside terrace overlooking the Stonebridge Dye Course, and a menu that’s truly best-in-class.

Dean Dillon CMA Hall of Fame Songwriter

Members enjoy a range of exclusive events and gatherings — f rom intimate singer-songwriter performances featuring artists like Pat Green, The Bellamy Brothers, Wade Bowen, Kevin Fowler, Stoney LaRue, William Clark Green and Dusty Slay (National Comedian), to Friday morning coffee meetups, tasting experiences and social hours.

October 2

October 1

Bart Crow

Wade Bowen October 24

Cory Morrow

Open Thursdays, Fridays, and Saturdays, The Rook is the perfect setting for a date night, a relaxed happy hour with live music, or a fine pairing dinner.

November 13

Membership applications are now open. Learn more at TheRookMcKinney.com.

January 30

6952 Mediterranean Drive McKinney, Texas 75072 TheRookMcKinney.com

Bellamy Brothers

LIFESTYLE LETTER

Food & Drink Issue Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our city such a delight for the senses. We had the privilege of visiting with the chef at Harvest at The Masonic to learn all about their fall menu, brimming with seasonal ingredients and dishes designed to make your taste buds sing. You’re in for a treat, so get ready to savor every bite! We’ve also included some incredible recipes for you to try at home— perfect whether you’re cooking for family or entertaining guests. For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out. There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful. Here’s to savoring every bite this fall, S H A R O N D U F F Y, P U B L I S H E R @ M C K I N N E YA N D P R O S P E R L I F E S T Y L E

October 2026 PUBLISHER

Sharon Duffy Thomas | sharon.duffy@citylifestyle.com P U B L I CAT I O N D I R E C TO R

William Thomas | william.thomas@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Alexis Jacobs | alexis.jacobs@citylifestyle.com CONTRIBUTING WRITERS

Alyssa Lavy, Kit Garrott, Pauli Reep, Lauren Lane, Amanda Stout C O N T R I B U T I N G P H OTO G R AP H E R S

Gill Photography, Verandah McKinney, Fred Mahusay, Makayla Smith of PicturemeMk Photography

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

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 McKinney & Prosper Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the McKinney & Prosper area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in McKinney & Prosper Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

Indulge in the season that never ends PL AN YOUR FALL ESCAPE AT OMNIPGAFRISCO.COM

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

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Featured

Departments

16 22

The Flavor Of Omni Pga

Thirteen Dining Concepts Make Omni PGA a Destination for Food Lovers, Golfers And Locals Alike

Cookies With a Bigger Purpose

BAK'D by McKinney Makes Blends Flavor, Connection, Purpose

Planting Seeds for Stronger Communities

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection ENTERTAINMENT

Culinary Creations FOOD + BEVERAGE

Giving Back FOOD + BEVERAGE

How To FOOD + BEVERAGE

Seasonal Setups LIFE + CULTURE

Inspired By FOOD + BEVERAGE

Hosting Tips FOOD + BEVERAGE

Events

Realty Report REAL ESTATE

Seed Project Foundation Combines Agriculture, Education and Food Access to Strengthen Communities Throughout Collin County

On the Cover BAK'D by McKinney Makes turns fresh-baked cookies into memorable experiences. From gourmet flavors to custombranded treats, their handcrafted creations are perfect for celebrations, corporate gifts, special events, and spreading a little sweetness throughout the community. Photography: Makayla Smith of PicturemeMk Photography

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

4 7

GILL PHOTOGRAPHY

1: CommonGood Medical celebrating the ribbon cutting of their new location at 2750 Virginia Pkwy, McKinney. 2: CommonGood Medical provides quality, compassionate healthcare and resources to medically underserved neighbors in Collin County. 3: Awesome night supporting the McKinney Police Association FOP Lodge #107 Master of Poker fundraiser. 4: The groundbreaking of Collin County NeighborHUB, where nonprofits unite to deliver services under one roof. 5: Dr. Oni and family celebrating the ribbon cutting of her Zelos Direct Primary Care practice. 6: Jenny and Ashley celebrating the grand opening of Perfectly Mades MedSpa's new location in Prosper. 7: Brush 365 'Dentistry with Integrity' celebrating their grand opening at 1550 S Custer Rd., McKinney.

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C I T Y SC E N E

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

NeighborHUB Groundbreaking The NeighborHUB will bring Collin County’s trusted nonprofits together in one welcoming location, providing healthcare, nutrition, legal aid, education and other essential services. Each partner will address a distinct need while collaborating to help individuals and families thrive. Owned and managed by Catholic Charities Dallas, the center is designed for efficiency, collaboration and long-term sustainability. More than a shared space, the NeighborHUB represents a shared mission to strengthen the community through coordinated and compassionate care.

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Very Best Tasting, Highest Quality BBQ HUTCHINS BBQ offers the best in slow-smoked, authentic Texas BBQ and serves mouthwatering brisket, beef ribs, Texas Twinkies, and delicious sides! Catering, delivery services, and nationwide shipping are available, bringing our delicious BBQ to your events or doorstep. Visit us online at hutchinsbbq.com

McKinney Location:

1301 N. Tennessee St, McKinney, TX 75069 10

B USIN E SS M ON T H LY

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Mera Craig Ranch Now Open! Active Adult Living Redefined The 55+ active adult lifestyle offers a fresh approach to freedom, connection and convenience. Residents enjoy maintenance-free living, resort-style amenities, fitness classes and social events alongside neighbors in a similar stage of life. Each apartment includes a gourmet kitchen, full-size washer and dryer, free parking and ride-share flexibility. Although daily care and medical services are not provided, healthcare providers are located nearby, offering reassurance while residents enjoy independence and more time for what matters. meracraigranch.com

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

T H E F L AV O R O F

Thirteen Dining Concepts Make Omni Pga Frisco A Destination For Food Lovers, Golfers And Locals Alike

OMNI PGA FRISCO For a resort known as the new home of modern golf, Omni PGA Frisco Resort & Spa has made sure the experience off the course is just as memorable. Across the sprawling property and PGA Frisco campus, guests can choose from 13 dining venues, ranging from a sophisticated steakhouse to barbecue, cocktails, coffee, and casual bites overlooking the greens. “Dining at Omni PGA Frisco Resort & Spa is one of the resort’s standout features,” says Monica Smiley, Director of Marketing for Omni PGA Frisco Resort & Spa. “The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” That variety is intentional. The 660-acre golf and entertainment destination welcomes resort guests, golfers, families, corporate groups, tournament visitors, and locals, all with different plans for the day. Someone heading to an early tee time may want coffee and something quick, while another guest may be settling in for cocktails and dinner.

C HE F ’S SE LE CT ION | EN T E RTAIN ME N T

The restaurants are also designed to give locals a reason to visit, even without a room reservation or tee time. At the top of the dinner list is Trick Rider, the resort’s signature steakhouse, where Texas rodeo culture meets an upscale menu of steaks, seafood, and shellfish. Monica recommends starting with the grilled artichoke or Wagyu beef tartare before moving on to scallops or the 18-ounce boneless ribeye. Save room for the 24-Karrot Cake. For a more relaxed meal, The Apron Kitchen + Bar serves Texas- and California-inspired dishes throughout the day with views of Fields Ranch. Its Brisket Benedict puts a Texas spin on brunch with smoked brisket, pickled jalapeños, a biscuit, and jalapeno hollandaise. Over at Ryder Cup Grille, guests can settle in for clubhouse dining after a round of golf. Menu highlights include cheese bread served with smoked gouda and preserves, Street Corn Caesar, and a Parmesan-crusted pork chop finished with fig balsamic. Then there is Ice House, a ranch-style spot in the PGA District that combines barbecue, cocktails, and hitting bays. The Tin Can

ARTICLE BY ALEXIS JACOBS | PHOTOGRAPHY PROVIDED BY OMNI PGA

“The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” -Monica Smiley, Director of Marketing for Omni PGA Nachos arrive loaded with burnt ends, queso blanco, cheddar jack, pickled vegetables, pico de gallo, and barbecue crema. For a hungry group, The Albatross feeds four and includes every meat. Those looking for drinks with a view can head to The Lookout Lounge & Bar. Panoramic golf course views set the backdrop for cocktails, small plates, and live entertainment. Monica points to the Cowboy Flatbread, topped with capicola, sausage, applewood-smoked bacon, and Calabrian chilies, or the Short Rib Sliders. Across the resort, Texas flavors make their way onto the menus, with local ingredients sourced whenever possible. Fall will also bring something a little different. In October, Lounge by Topgolf will transform into the Halloween-themed “Spookeasy,” adding a seasonal stop to the resort’s dining lineup. For anyone wanting to turn a visit into a full day of food, Monica’s advice is simple: “I say hit them all and end at Trick Rider for the reverse Happy Hour.”

Known as Rodeo Hour, the late-night happy hour is offered at Trick Rider’s bar Tuesday through Saturday from 9 to 11 p.m. Guests can wind down the evening with special pricing on bites including oysters on the half-shell, Crispy Calamari with garlic chili crunch aioli and pickled peppers, Tuna Carpaccio with avocado and yuzu kosho, and TR Caviar Service. Wines by the glass and signature cocktails are also discounted. It is one more way Omni PGA Frisco turns dining into part of the destination, proving you do not have to play 18 holes to make a day, or night, of it. OmniHotels.com

Dine Around PGA Frisco Make a day of it. Start with breakfast at The Apron, grab barbecue at Ice House, enjoy cocktails and small plates at The Lookout, then finish the evening with steaks and Rodeo Hour at Trick Rider. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

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Supporting students across North Texas

Applications are now open for our Spring 2027 scholarships

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C OOK IE S W I T H A B IGGE R P UR P O S E BAK'D BY MCKINNEY MAKES BLENDS FLAVOR, CONNECTION, PURPOSE

ARTICLE BY ALEXIS JACOBS PHOTOGRAPHY BY VERANDAH MCKINNEY

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

What started as a bet between husband and wife has turned into a growing McKinney business built around scratch made cookies, creative flavors and a mission that reaches far beyond the kitchen. “BAK’D started as a bet with my husband that it would fail. It is the single most expensive bet I continue to lose every day,” says Verandah McKinney, founder of BAK’D by McKinney Makes. The idea began in 2020 while Verandah was still working in education and preparing to launch a new school in Fort Worth. Entrepreneurship was not part of her plan. But after starting a Twitch cooking channel called McKinney

Makes, she began thinking about what she could create and realistically ship around the country. The answer was cookies. Something already deeply connected to her story. As a teenager, Verandah was selected for a study abroad trip to China, an opportunity her family could not easily afford. Her mother began baking and selling homemade cookies to help cover the cost while her father made deliveries. The experience gave Verandah her first look at entrepreneurship, even though she did not realize at the time how much it would shape her future. “Cookies gave me an opportunity I would not have had otherwise, and it was time to pay it forward,” says Verandah. That experience eventually inspired BAK’D, a name that represents Best ingredients, Affordable, Kindness and Delicious. Today, the family-owned business operates with a small team but handles orders of all sizes, including one corporate event requiring more than 6,000 cookies. Every cookie is made completely from scratch with familiar, quality ingredients and no shelf stabilizers or preservatives. The menu ranges from traditional favorites to combinations customers may not expect. Popular gourmet flavors include Snickerdoodle, Cranstachio, Lemon Blueberry, Reese’s and brown butter chocolate chip with sea salt. Then there is Pineapple Habanero. The flavor was suggested by Verandah’s father in 2023. She combined dried pineapple, habanero chili powder and white chocolate, despite initially doubting anyone would order it. “People went absolutely crazy for it,” shares Verandah. “It’s been our best-selling summer flavor ever since.”

Her personal favorite stays closer to a classic combination. Reese’s, along with Half BAK’D and Double Half BAK’D, tops her list thanks to her love of chocolate and peanut butter. Custom sugar cookie customers have plenty of choices too, including vanilla cake, butter vanilla, salted caramel, lemon and honey lemon lavender. BAK’D also specializes in custom printed cookies for corporate events, employee appreciation, conferences, grand openings, client gifts, weddings, showers and other celebrations. Customers can provide a logo or artwork, or BAK’D can create the design. Cookies are then baked, printed, individually wrapped and delivered. The team can even bring its cookie printer to events and print live for guests. The goal is to make the cookie itself just as memorable as the design. Rather than treating a printed cookie simply as an edible canvas, BAK’D puts the flavor first, then adds the customized artwork. While individual orders remain part of the business, corporate gifting and events have become its core. BAK’D works with companies, HR departments, insurance agencies, real estate and mortgage professionals, banks, nonprofits and event planners. For Verandah, those relationships have reinforced CONTINUED > an important lesson about business.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

“Cookies are the product, but connection is the value,” says Verandah. One Fortune 100 client began with an order of 42 dozen cookies for an employee appreciation event in 2022. Four years later, BAK’D produced 6,300 cookies for the company’s holiday event. Another corporate client chose BAK’D despite a higher price because the company consistently delivered its frozen cookie dough correctly and on time. “I’ve also learned that being the cheapest shouldn’t be the business’s primary objective. Being worth it is,” says Verandah. But the heart of BAK’D goes back to the opportunity cookies gave Verandah when she was 17. “Every bite can take someone somewhere. I am living proof,” says Verandah. As the company grows, she plans to launch The BAK’D Outdoors Foundation, designed to help girls and young women from historically underserved communities access travel opportunities and experiences that might otherwise be financially out of reach. BAK’D is also looking ahead locally. Plans include expanding its recurring gift ready cookie bundles for businesses, growing its

frozen cookie dough program for offices and eventually opening a dedicated production kitchen that will allow the company to handle even greater volume. For Verandah, growth is important, but so is preserving the purpose behind every batch. “I intend for this work to outlive me for generations to come,” says Verandah. “And it starts now, with simple pantry staples.” McKinneyMakes.com

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

TEEING OFF

SOON 1876COUNTRYCLUB.COM

PL ANTING SEEDS FOR

St ronger Communit ies Seed Project Foundation Combines Agriculture, Education and Food Access to Strengthen Communities Throughout Collin Count y

ARTICLE BY ALEXIS JACOBS

G IV IN G BAC K | FO O D + BE VE RAGE

For the Seed Project Foundation, strengthening a community starts with something simple: investing in the people, land and resources already there. The organization’s roots trace back to 2014, when Rick Wells and Chef Andrea Shackelford opened Harvest in downtown McKinney with a commitment to locally sourced food and supporting area farmers and producers. As Rick became more connected to the local agricultural community, he gained a deeper understanding of the challenges facing farmers and the importance of investing locally. In 2015, that philosophy helped lead to the establishment of the Harvest Seed Project Foundation, built around agriculture, education and sustainability. “The Seed Project Foundation grew out of a belief that businesses can do more than simply operate within a community. They can invest in making that community stronger,” says Rick Wells, co-founder of the Foundation and co-owner of The Wells Group McKinney. Early efforts provided seed money to local organizations, schools and projects aligned with the Foundation’s three pillars. Today, that includes education, local agriculture and McKinney Roots, a nonprofit donation farm. McKinney Roots began with three women growing food in their backyards with the goal of providing fresh produce to neighbors in need. In 2018, the effort moved to a five-acre former baseball field in west McKinney, giving the farm room to grow. McKinney Roots joined the Harvest Seed Project Foundation in 2020. Since then, the Foundation has invested in the farm, added full-time farmers and expanded production while staying true to its original purpose: growing fresh food to give away. “McKinney Roots has become one of the clearest expressions of our mission,” says Rick. “It brings agriculture, sustainability, education, volunteerism and food access together in one place.” Everything grown at the farm is donated through nonprofit partners serving people experiencing food insecurity throughout Collin County. In 2025 alone, McKinney Roots donated approximately 15 tons of fresh produce, including 15,000 heads of lettuce, along with 8,000 dozen eggs. The focus on fresh food is intentional. While shelf-stable items remain essential for food pantries, fresh vegetables, fruit and eggs can be more difficult and costly to consistently provide. “Families should not have to choose between having enough to eat and having access to nutritious food,” says Rick. “There is something CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

especially meaningful about knowing food can be harvested locally and quickly make its way to a neighbor’s table.” Volunteers are essential to making that possible. More than 700 volunteers support the farm, while partnerships with local nonprofits help move everything grown at McKinney Roots into the community. The farm also provides hands-on agricultural education. Since 2022, McKinney Roots has partnered with McKinney ISD to help students understand how food grows and the connection between agriculture, nutrition and healthy communities. Now, McKinney Roots is preparing for its next chapter, expanding from five acres to 45 acres at Gray Branch Parkland. The new property creates an opportunity not only to grow and donate more food, but to expand agricultural education and create a place where the community can experience the relationship between food and the land firsthand. For Rick, the mission goes beyond pounds harvested or eggs collected. “We want people to understand that the Seed Project Foundation is not simply about growing food. It is about growing connection,” he shares. “Those individual actions may seem small, but together they create a much larger system of impact.”

G E T I N V O LV E D Become part of the Harvest Seed Project Foundation’s work by volunteering at McKinney Roots, organizing a service day with your business, school, church or family, attending a Foundation event or making a donation. Every helping hand supports a healthier, stronger community. To learn more, volunteer or donate, visit spftx.org.

G IV IN G BAC K | FO O D + BE VE RAGE

SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H OW TO | FO O D + BEVERAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

Smiles and Photos by Dr. Jensen

YOUR SMILE is our specialty

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4. Veneers, crowns, and implant restorations. 5. No teeth? Dr Jensen is an expert at perfecting your smile with implant- supported or removable dentures—anyway you like them. They will look natural

Come see the difference and get what you want at Jensen Orthodontic Arts!

Dr. Jensen

Research us at JensenOrthodonticArts.com Call us at: (214) 842-8106 3595 S. Custer Rd. McKinney, TX 75070

One-of-a-Kind Experiences McKinney Flour Mill is a wedding venue nestled in the heart of downtown McKinney. Opened in 1872, The McKinney Flour Mill is a historic gem that is listed on the National Register of Historic Places. We also offer much more than weddings at our various venues on the property where you can use our in-house catering and bar service. We love giving tours so please contact us to schedule yours. mckinneyflourmill.com | (469) 247-3445 | 501 E Virginia St, McKinney, TX 75069

Rodent Season is knocking at the door. We can help keep them out.

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800 · GO · TRULY OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

S EASON A L SE T U P S | L I FE + CU LT U RE

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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: • • • • •

I NSP IR E D BY | FO O D + BE VE RAGE

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. 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.

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 dairyfree 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! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

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Family and Obesity Medicine Physician, and Founder of Zelos DPC The Gin is a bar, restaurant, and music venue with amazing food, great drinks, and awesome live music. We serve our customers with Southern Hospitality.

At Zelos Direct Primary Care, we serve women and families in McKinney and beyond with compassionate, personalized medicine rooted in faith and science. From everyday primary care to obesity medicine and preventive wellness, we partner with you to restore health, renew hope, and help you thrive without the rushed, transactional feel of traditional healthcare.

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307 S McDonald St Suite 100 E, McKinney, TX 75069 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

crowd pleasing comfort foods

Fall entertaining has never been easier than with these deliciously simple recipes.

ARTICLE BY LAUREN LANE & AMANDA STOUT PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY

H OST IN G T IP S | FO O D + BE VE RAGE

Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com.

INGREDIENTS • • • • • • • • • • • • •

1 small white onion, peeled and diced 4 cloves garlic, minced 6 cups chicken stock (or vegetable stock) 2 medium carrots, chopped in rounds 2 ribs celery, sliced in half moons 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks 1 tablespoon Herbes de Provence 1 bay leaf 1 teaspoon Better than Bouillon, chicken flavor 1 cup uncooked wild rice 8 ounces baby bella mushrooms, sliced 2 large handfuls of kale, roughly chopped with thick stems removed Salt and pepper, to taste

Fall Vegetable, Kale & Rice Soup

INSTRUCTIONS 1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally. 2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine. 3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. 4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes. 5. Taste and add more salt and pepper as needed. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

Fall Radicchio Brussels Sprouts Bacon Salad DRESSING • • • • • •

1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon Dijon mustard 1 clove garlic, minced Salt and pepper, to taste

SALAD • 1 small head of butter lettuce, torn into pieces • 1 small head radicchio, core removed and torn into pieces • 1/2 lb. Brussels sprouts, trimmed and very thinly sliced • 1 shallot, thinly sliced • 4 slices bacon, cooked and finely crumbled • 1 apple, thinly sliced • 1/2 cup toasted pecans or walnuts, roughly chopped • 2-3 ounces of goat cheese (optional) • Salt and freshly ground black pepper, to taste

Parmesan Bread Bites with Thyme Honey INGREDIENTS • 1 refrigerated pizza dough (store-bought or homemade pizza dough) • 6 tablespoons butter • 1/4 teaspoon kosher salt (heaping) • 1/3 cup grated Parmesan (use good quality Parmesan) • Honey and a few sprigs of thyme for serving

INSTRUCTIONS 1. Preheat oven to 400°F. Line sheet pan with parchment paper.

INSTRUCTIONS 1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.

2. Divide dough into 4 pieces.

2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.

4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.

3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.

5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.

4. Top with bacon, nuts and goat cheese if using.

6. Dip the top of each piece of dough into Parmesan.

5. Drizzle with additional salad dressing, to taste.

7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.

3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.

8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.

H OST IN G T IP S | FO O D + BE VE RAGE

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PERFORMANCE ACADEMY

Our faculty is made up of seasoned professional musicians that work in today’s music business. Our atmosphere and environment is one of encouragement and a commitment to excellence while understanding that making music and an inquisitive spirit is essential to creativity. Music is a powerful catalyst for personal growth. Discover your creative journey at The Guitar Sanctuary’s Performance Academy.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

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 6T H

Prosper's National Night Out Neighborhoods in Prosper Prosper celebrates National Night Out on October 6, bringing neighbors and local leaders together across town. From 5 to 8 p.m., Police, Fire Rescue and Town officials will visit neighborhood block parties following a 4:30 p.m. send-off at the Prosper Police Station. Residents hosting gatherings can request an official visit by submitting the town’s form by October 2. ProsperTx.gov O C TOBE R 1 7 T H

Trick or Treat Trail Towne Lake Park | 3:00 PM Enjoy a 1.2-mile paved loop around the lake, transformed with hauntingly decorated stations. Local businesses and civic organizations distribute candy and giveaways while roaming judges evaluate costumes. Prizes recognize families, groups, individuals, toddlers, and babies. A live DJ, carnival rides, inflatables, a dedicated kids’ zone, and local food trucks create a festive Halloween experience for all ages. Rain or shine! O C TOBE R 1 7 T H

McKinney's Día de los Muertos - Celebrate Your Loved Ones New location at TUPPS Brewery (Building 2, 402 E Louisiana St) | 12:00 PM McKinney’s Día de los Muertos celebration honors cherished traditions while creating joyful memories for families. Guests can enjoy hands-on art workshops, captivating performances, colorful costumes, Monarch messages, and traditional dances on the main stage. Each experience offers a meaningful connection to the heart, history, and spirit of this centuries-old Mexican celebration, bringing culture and community together in a vibrant setting. O C TOBE R 2 4 T H

McKinney Wine & Music Festival District 121 | 2:00 PM McKinney celebrates 10 years of wine, music, and local flavor at the McKinney Wine & Music Festival, held from 2–6 p.m. in the Entertainment District. Guests can explore 15 tasting stations, enjoy live music, and dine at District 121 restaurants. A $45 tasting pass includes a souvenir glass and 20 wine-tasting tickets for participating wineries throughout this lively celebration. McKinneyWineFestival.com O C TOBE R 3 1 ST

Spooktacular Brews and Boos Walk Dr. Glenn Mitchell Memorial Park | 11:00 AM Dress in your Halloween best and enjoy the Spooktacular Brews and Boos Walk from 11 a.m. to 6 p.m. Guests receive a signature event taster and map guiding them through downtown McKinney, with more than 20 participating locations serving refreshing beverages. Costumes are encouraged, and the festive costume contest offers a chance to win exciting prizes during this spirited celebration. NOVE M BE R 1 4 T H

The McKinney Philharmonic Orchestra Presents BEETHOVEN, BACH and BRAHMS Trinity Presbyterian Church, McKinney | 7:00 PM The McKinney Philharmonic Orchestra celebrates three masters of classical music in an evening featuring Beethoven, Bach and Brahms. The program opens with Beethoven’s dramatic Egmont Overture, followed by Bach’s Double Concerto for Violin and Oboe with Yulia Petkevich and Cassandra Marble. Brahms’ powerful Symphony No. 4 concludes the concert with sweeping emotion and grandeur for a memorable finale. Tickets: McKinneyPhilharmonic.org

EVE N TS

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N M C K I N N E Y & P R O S P E R , T X . NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

Eldorado Ridge

$275,000

$300,000

109.10%

North Brook

$355,000

$360,000

101.40%

Avalon

$399,500

$400,000

100.10%

Erwin Farms

$429,900

100.00%

Cypress Creek West

$447,999

$440,000

98.20%

Del Webb Trinity Falls

$519,990

$505,000

97.10%

Village At Prosper Trail

$575,000

$560,000

97.40%

Eliana

$694,990

$570,000

82.00%

Lakes Of La Cima

$599,000

$599,999

100.20%

109

Aster Park

$649,990

$606,800

93.40%

Tucker Hill

$625,000

$617,500

98.80%

Watters Branch

$639,900

$650,000

101.60%

Auburn Hills

$725,000

$700,000

96.60%

Willow Ridge

$775,000

$755,000

97.40%

108

Windsong Ranch

$825,000

$827,000

100.20%

Legacy Gardens

$1,020,000

$950,000

93.10%

187

Gentle Creek

$1,025,000

$990,000

96.60%

103

Star Trail

$1,045,000

$1,025,000

98.10%

Whitley Place

$1,075,000

$1,055,000

98.10%

Wellington Point

$1,199,999

$1,125,000

93.80%

Local expertise. Personal service. Real estate is about relationships, local insight, and a personal touch that go beyond a market report. We live here, work here, and guide our clients with experience that goes beyond the numbers. Monica Szewczyk: 972-979-4699 | Julie Williams: 972-838-0262 | www.texaspropertysisters.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/MC K I N N E YA N D P R O S P E R

Banking Built Around You At Farmers Bank & Trust, we put people and relationships first. Our Prosper team delivers market expertise and personalized service to help you thrive in every stage of life and business. Call or visit our Prosper branch and discover the personal banking experience you deserve.

Prosper, TX 750 N Preston Rd. 469.296.1230 MyFarmers.Bank/Prosper