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O C TO B E R 2 02 6

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

LIFESTYLE LETTER

Changing leaves, comfort foods, and nostalgic bites... 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 town such a delight for the senses. 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 spaghetti and meatballs 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,

October 2026 PUBLISHER

Joe Violi | joe.violi@citylifestyle.com E D I TO R

Emily Shea-Owen | emily.shea@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Martha Doyle | martha.doyle@citylifestyle.com CONTRIBUTING WRITER

Emily Shea-Owen C O N T R I B U T I N G P H OTO G R AP H E R S

Belding Insurance Group, The Twisted Olive, Gervasi Vineyard Resort & Spa

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Adam Finley

E M I LY S H E A - O W E N , E D I T O R @ M E D I N AC O U N T Y L I F E S T Y L E

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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

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L I F E ST Y LE LE T T E R

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 Medina County City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

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

08 12

Featured

Departments

A Taste of Gervasi

Explore three unique dining destinations at Gervasi Vineyard Resort & Spa.

Beyond the Vineyard

Your Benefits Partner

Discover Gervasi Vineyard Resort & Spa’s dining destination in Green.

Lifestyle Letter

Local’s Choice FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Expert Help LOCAL SERVICES

How To FOOD + BEVERAGE

Events

Belding Insurance Group delivers the personal service and expertise your benefits program deserves.

On the Cover Stuffed French Toast from The Bistro at Gervasi Vineyard Resort & Spa Photography: Gervasi Vineyard Resort & Spa

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

ARTICLE BY EMILY SHEA-OWEN PHOTOGRAPHY BY GERVASI VINEYARD RESORT & SPA

A TASTE OF GERVASI EXPLORE THREE UNIQUE DINING DESTINATIONS AT GERVASI VINEYARD RESORT & SPA.

Less than an hour from Medina, Gervasi Vineyard Resort & Spa is an easy destination for a dining getaway. From rustic Italian fare at The Bistro to contemporary plates at The Crush House and coffee-by-day, cocktailsby-night at The Still House, each offers its own unique atmosphere and menu. Here’s what to know before your next visit.

LOCA L’S CH OICE | FO O D + BE VE RAGE

Our must-try dishes from The Bistro include the Giuseppe Pizza, Seafood Chitarra, Tuscan Beef Short Ribs, and Hazelnut Brownies.

The Bistro

Welcome to Gervasi’s upscale Italian restaurant in a beautifully restored 1800s barn. Whether you’re planning an intimate dinner or a private gathering, the space offers a unique fusion of past and present, with rustic exposed beams that pay homage to the barn’s original purpose, an ornate grand staircase, modern furnishings, and vibrant red accents. It’s an unforgettable setting designed to delight all the senses. The thoughtfully curated menu is an invitation to settle in and savor. Start with a shareable antipasti or fresh salad, then try one of The Bistro’s brick-fired pizzas, handmade pasta dishes, or hearty entrées. Pair your meal with a glass of Gervasi’s award-winning wine or a handcrafted cocktail, and don’t skip dessert. Must-try sweet treats include the Giuseppe Pizza, Seafood Chitarra, Tuscan Beef Short Ribs, and Hazelnut Brownies. The Bistro is open for lunch, dinner, and Sunday jazz brunch, and reservations are recommended. View the menu, learn about private dining experiences, and make a reservation at GervasiVineyard.com/The-Bistro. CONTINUED >

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

The Crush House Contemporary dining meets bold, seasonally inspired flavors at The Crush House. The industrial-chic space is ideal for a variety of gatherings, from a quick lunch with friends to a date night with your sweetie. Aligning with the sophisticated atmosphere, The Crush House’s menu offers creative takes on beloved classics. Think: seared salmon drizzled with mango plum glaze, grilled pork chops topped with bacon onion jam, and short rib sliders layered with salty gorgonzola. Similar to The Bistro, it’s also the perfect spot to sample Gervasi wines. Plus, we recommend trying the Chocolate Tiramisu Martini or the Santo port-style wine as a post-dinner treat. The Crush House offers primarily first-come, firstserved seating, with limited reservations available. Learn about the restaurant’s happy hour offerings, see the full lunch and dinner menu, and make a reservation at GervasiVineyard.com/The-Crush-House.

The Still House

Meet your new favorite coffeehouse-meets-cocktail-bar. Yes, The Still House really does both. Start your morning with expertly crafted espresso drink and upscale breakfast bites, then come back after 11 a.m. for a menu of small plates and shareables alongside creative cocktails. Ease into the day with a Gervasi Mintspresso, our pick for a refreshing caffeine fix. Made with two shots of espresso, fresh mint, simple syrup, an espresso ice cube, and sparkling water, it’s as fun to look at as it is to sip. Pair it with a plate of mini cinnamon rolls for a sweet start. When the afternoon rolls around, The Still House shifts effortlessly into hangout mode. Gather your crew and dig into Bacon Wrapped Dates, Loaded Potato Skins, and Still House Tacos, then make it a proper happy hour with a housemade cocktail. The Tequila Old Fashioned is a classic with a twist, while the Apothecary brings a bright and aromatic profile with flavors of cardamom and grapefruit. The Still House also hosts a rotating lineup of live music and events, adding another layer to the space’s coffeehouse-by-day, cocktail-bar-by-night personality. See the lineup at GervasiVineyard.com/The-Still-House. While The Still House is always first come, first-served, tickets may be available for purchase for special events.

LOCA L’S CH OICE | 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/ME D I N AC O UN T Y

BEYOND the Vineyard

DISCOVER GERVASI VINEYARD RESORT & SPA’S DINING DESTINATION IN GREEN. ARTICLE BY EMILY SHEA-OWEN | PHOTOGRAPHY BY THE TWISTED OLIVE

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

Did you know Gervasi Vineyard Resort & Spa’s world-class dining and hospitality extends beyond its Canton estate? In addition to the resort’s restaurants and accommodations, Gervasi has two off-property dining destinations: OLINDA and The Twisted Olive. In this article, we’re taking a closer look at The Twisted Olive, a dining destination just 20 minutes from Gervasi’s Canton estate — and an easy way to experience the Gervasi hospitality beyond the vineyard. The Twisted Olive opened in 2014, after the team behind Gervasi transformed the former private family vacation home into a destination dining experience. Today, it serves as an extension of Gervasi’s culinary legacy, with a thoughtfully curated, ItalianAmerican menu and plentiful indoor and outdoor seating overlooking picturesque landscapes. Guests can enjoy Gervasi’s full selection of award-winning wines and handcrafted spirits, along with Gervasi Signature Cocktails and The Twisted Olive’s own signature cocktail creations. Now, let’s dive into the menus. CONTINUED >

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Lunch at The Twisted Olive is served Monday– Saturday from 11:30 a.m.-4 p.m. Ideal for everything from upscale business meals to family gatherings, the menu puts a fresh spin on Italian-American classics, with an array of appetizers, hearty pastas, pizzas, and entrées. While there’s certainly no wrong order, these are some of our favorites from the lunch menu: To start, order the Loaded Fries, Crispy Brussels Sprouts, and Greek Chicken Meatballs for the table. The Loaded Fries level up the classic appetizer with white cheddar cheese sauce and a roasted pepper aioli. Meanwhile, the Brussels sprouts and meatballs shine thanks to their sauces: The truffle honey on the sprouts is an especially delicious pairing, while the garlic cream sauce on the meatballs is so good you’ll want extra — trust us. Depending on your mood, our top salad picks are the Apple and Dried Fig and the Chopped Wedge. A classic, the wedge makes an ideal side to your entrée, but it’s hearty enough to stand on its own when topped with your choice of protein. The Apple and Dried Fig salad brings a sweet-savory twist with candied pistachios that will have you wondering why they aren’t on every salad. We recommend adding grilled chicken or salmon to make it a meal. For entrées, we can’t recommend the Lobster Radiatori, Napoli Pizza, and Crab Cake Sliders enough. The Lobster Radiatori is unlike any pasta we’ve had before, making it a must-order every

time. The Crab Cake Sliders come topped with a verde tartar sauce we’d happily buy by the bottle. And the vegetarian-friendly Napoli Pizza is so flavorful, it might just convince you to go meat-free. Moving on to The Twisted Olive’s dinner menu, you’ll find all of the above favorites as well as an elevated steakhouse menu with premium steak and entrée options. Here’s what we recommend: One of our all-time favorites is the 12 oz. Strip Steak with the added caramelized onions, mushrooms, and veal demi (known as the “smothered” presentation). Pair it with your favorite Gervasi red and you’ve got a meal fit for heaven. Another great choice is the Puff Pastry Wrapped Meatloaf. If you’re the person that strives to order something you won’t find anywhere else, this is the dish for you. Exactly what it sounds like, this unique twist on the classic meatloaf dish features buttery puff pastry and is topped with tangy barbecue sauce. Pair any dish with one of Gervasi’s award-winning wines, or opt for a signature cocktail. Try the Jalapeño Business if you like a little kick, or the Don’t Take For Granate for tropical vibes without the plane ride. We’re begging you — please save room for dessert so you can try the Lemon Brûlée Cheesecake and Chocolate Peanut Butter Cake Jar. Neither dissapoint. To make a reservation, view the Happy Hour specials, see the complete menu, and learn about The Twisted Olive’s private dining experiences, visit GervasiVineyard.com/the-Twisted-Olive.

“The Crab Cake Sliders come topped with a verde tartar sauce we’d happily buy by the bottle.”

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/ME D I N AC O UN T Y

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 18

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

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

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raise a glass to fall

Discover 6 unique dining experiences across Gervasi Destinations this fall. Come taste the season, one stop at a time. Explore all dining & drink options at gervasivineyard.com.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

ARTICLE BY EMILY SHEA-OWEN

From navigating renewals to answering employee questions, Belding Insurance Group delivers the personal service and expertise your benefits program deserves.

Your Benefits Partner For employers, managing group health insurance can feel like a full-time job. Rising premiums, changing regulations, employee questions, and the challenge of finding coverage that works for your workforce can make benefits management increasingly complex. That’s where Belding Insurance Group comes in.

EXP E RT H E LP | LO CAL SE RVICE S

BENEFITS BUILT AROUND YOUR BUSINESS

Finding the right insurance plan is about more than comparing premium prices. Provider networks, prescription coverage, plan flexibility, customer service, and access to preferred doctors and hospitals can all affect the employee experience. Belding Insurance Group evaluates these factors alongside each organization’s goals and workforce needs, helping employers identify cost-saving opportunities and select benefits that work for both the business and its employees. The team also proactively markets plans each year and negotiates on clients’ behalf to help secure competitive rates. With Belding Insurance Group, employers get more than an insurance plan — they get a dedicated partner committed to helping their business and employees thrive. Learn more and schedule a benefits review for your business at BeldingInsuranceGroup.com. CONTINUED >

Serving employers with 10 to 500 employees, Belding Insurance Group takes a personalized approach to group health insurance and employee benefits. Rather than simply selling a plan and handing clients off, Joel Belding and his team stay involved every step of the way — from implementation to renewal.

MORE THAN AN INSURANCE BROKER

Exceptional service is at the heart of Belding Insurance Group’s client experience. The team works directly with employers and employees, striving to act as an extension of your HR team. In a nutshell, they answer questions, explain coverage, assist with claims, and help your team understand how to use their benefits effectively. “V3 Transportation moves freight all over North America, but when it comes to insurance, we don’t move anywhere without Joel Belding and the Belding Insurance Group,” says John Sliter, owner of V3 Transportation. “Joel has been taking care of us long enough that we’re pretty sure he knows more about V3 than some of our employees do. We love working with the Belding team.”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

SERVING EMPLOYERS WITH 10 TO 500 EMPLOYEES, BELDING INSURANCE GROUP TAKES A PERSONALIZED APPROACH TO GROUP HEALTH INSURANCE AND EMPLOYEE BENEFITS. RATHER THAN SIMPLY SELLING A PLAN AND HANDING CLIENTS OFF, JOEL BELDING AND HIS TEAM STAY INVOLVED EVERY STEP OF THE WAY — FROM IMPLEMENTATION TO RENEWAL.

EXP E RT H E LP | LO CAL SE RVICE S

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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

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 2ND – 11TH

Medina Restaurant Week Across Medina | 5:00 PM Enjoy seasonal menus and special prices at participating restaurants across Medina. Learn more and plan which restaurants to visit at MainStreetMedina.com/ Medina-Restaurant-Week.html. OCTOBER 3 R D

How Foods Fight Cancer Oenslager Nature Center | 10:00 AM Learn the science behind simple diet changes that can reduce your risk of cancer. The class will include a fun and informative cooking demo and food tasting. Plus, you’ll get recipes to take home. Register to attend for free at MedinaCountyParks.com.

EVE N TS

OC TOBE R 1 5T H

Ghost & Gobblin’ Walk Starts at the Medina Gazebo | 5:30 PM Join Main Street Medina for a chilling evening of ghost stories, small bites, and spirits as you discover eerie legends and mysterious tales of ghosts said to haunt Medina. Learn more and get your tickets at MainStreetMedina. com/Ghost-Fest.html. OC TOBE R 1 6T H

Savory S’mores with your Sweetie Oenslager Nature Center | 6:00 PM Bring your date to enjoy a wide variety of savory s’mores options around the campfire. Then take a relaxing stroll into the romantic pine forest to explore the fall scenery. S’more supplies are limited. Option to bring your own meat, cheese, or crackers as well. Register to attend for free at MedinaCountyParks.com.

CONTINUED >

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events

CONTINUED

OCTOBER 24 TH – 25TH

Witches Weekend GRANITE • MARBLE • QUARTZ QUARTZITE • SOAPSTONE

The Common Ground | 10:00 AM Enjoy a fun and spooky weekend featuring local makers, family-friendly activities, seasonal food and beverages, live music, and more. OCTOBER 24 TH

Great America 250 Pumpkin Salute Medina Public Square | 5:00 PM All ages are invited to bring their carved and decorated pumpkins to the Square for a fun community contest. Prizes will be awarded for the funniest, scariest, and most artistic pumpkins. There will also be a hay maze, family pumpkin pie eating contest, games, music, and food trucks.

Timeless beauty. Modern functionality. Visit us today and find your perfect stone.

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4930 Chippewa Road, Medina, Ohio • 330-662-4202 • MyChippewaStone.com

EVE N TS

MEDINACOUNT Y

We design, you enjoy! It's time for gathering outdoors and making memories! • Pruning and Mulching • New Softscape Installs • New Yard Installs • Patios and Walkways • Pavilions and Pergolas

THURSD AY, 22 OCTOBE R 5 PM - 8:30 PM

SPOOKTACULAR PHOTO OPS THEMED SPECIALS IN SHOPS & EATERIES FREE PARTY LIMO We are dedicated to transforming outdoor spaces into beautiful, functional extensions of your home. From cozy backyard fire features to fully equipped outdoor living areas, we take pride in helping families gather, relax and make lasting memories right outside their door.

MINI SALON BY: VCS PASSPORTS AT THE HUNTINGTON BANK LOBBY FREE SAMPLES & GIVEAWAYS AND MORE! precisionoutdoorcreations.com 330-975-9035

WITCHES DANCE @ 8PM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ME D I N AC O UN T Y