Cheers!
Nothing brings people together like food. Whether you’re planning a party, a small get together with some friends, or your weekly menu for your family, a lot of our life revolves around food.
While most of the country gets to embrace and welcome cooler temperatures, in Mesa, we’re welcoming the “not as intense” heat. This season is definitely one to welcome. This drop from triple digit heat to double digit numbers means sitting outside is a lot more enjoyable. You’ll probably catch me and my family trying all restaurants that promise a good outdoor patio. It’s one of our favorite things to do together.
Whether you’re thinking of future events and parties, looking for a new place to check out, or just wanting to get some people together in your home, this issue will help with you with the most important piece: the food.
We have local catering, a private chef who creates a show in your own home, a coffee shop that goes beyond the caffeine—and that’s just the beginning. In these pages you will find stories that make you smile and laugh. You’ll find ideas, and inspiration to hop into your own kitchen and put something together. You might even find the perfect sandwich recipe to share with others.
So raise a glass and celebrate everything that makes Mesa home—the people, the food, and the ability to enjoy being outside in October. Cheers!
With love,
October 2025
PUBLISHER
Michaela Hetherington
michaela.hetherington@citylifestyle.com
SALES DIRECTOR
Adam Hetherington
adam.hetherington@citylifestyle.com
EDITOR
Ashleigh Underwood
ashleigh.underwood@citylifestyle.com
STAFF PHOTOGRAPHER
Sonja Stafford
SOCIAL MEDIA COORDINATOR
B-Real Media
CONTRIBUTING WRITERS
Alison Stanton, Angela Broockerd, Leann Parker
CONTRIBUTING PHOTOGRAPHERS
Lindsay Borg, Janie Jones
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Lillian Gibbs
QUALITY CONTROL SPECIALIST Brandy Thomas
Mesa's Best Kept Secret
Check
Behind the Scenes—Chef Turner
Meet
Amada Senior Care
The
THE POWER OF LIGHT
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1-4:
7:
Christmas in July at The Sheraton Hotel - Wrigleyville West. 5-6: The Skin Rendezvous sharing knowledge and skills with esthetician students.
First Impressions Ironworks partnering with Habitat for Humanity.
“A warning to anyone looking to buy or sell a home In today’s market: You need a professional who will both advise you and advocate for you! Lorraine has set up a team of professionals to help with communication, staging, repairs, advertising and anything else that might pop up. Lorraine’s true gift is her ability to advocate for her clients. Unexpected events should almost be expected in today’s market. Lorraine is prepared and knowledgeable to make the entire process a success. Lorraine knows her stuff and she will fight for you!” -Melissa
business monthly
ROUNDUP OF NEWS FROM LOCAL BUSINESSES
New Podcast Alert
Rayhons Financial has launched the more to Life than money podcast! Listen in for real conversations with leaders and everyday visionaries who are living proof that success is about more than money. These stories of purpose, resilience, and intentional living are here to help you focus on what matters most.
You can find more information on the podcast, including where to listen, on their website under the “podcast” link.
First Impressions CEO on Leadership Lowdown
First Impression Ironworks is excited to share that CEO Mark Baraghimian was recently featured on the Leadership Lowdown Podcast. Mark discussed the importance of a strong team and their relentless commitment to designing and handcrafting custom products made from 100% American-made steel products right here in Arizona. You can find the podcast on popular podcast platforms like Apple Podcasts, Spotify, and Youtube.
Hardwood Laminate Tile
New Local Spot
Booch Haus is now open in Downtown Mesa! Booch Haus is a plant and gift lounge. Featuring adorable plants that even the "cactus killer" could take care of, freshly made kombucha, and a curated gift selection from local artisans—there is something for everybody. Be sure to find them on Instagram, @boochhaus_az , to stay up to date on upcoming workshops and products.
Inspired Design Enduring Craftsmanship
Pet Food for Pets in Need Fundraiser
Coulter Infiniti is partnering with Feeding Pets of the Homeless to collect pet food for pets in need this month. Coulter Infiniti is a collection site with the event running from October 1st-October 31st. This event is looking for donations of pet treats, canned, and dry food, open bags of food secured with tape, new and gently used collars, leashes, bowls, toys, beds, crates, etc.
See our events page for more details on location.
Welcome Terel
Legacy House of Mesa has welcomed a new executive director! Terel Nichols brings deep experience and a passion for senior care to his role as Executive Director of Legacy House of Mesa. Terel has served as an Executive Director in Arizona across Assisted Living, Memory Care, and most recently, Skilled Nursing communities. He completed his Administrator in Training (AIT) program with Ensign in Washington, equipping him with a strong foundation in operations and leadership.
When We Say We Travel, We Mean It!
Whether it’s setting up your wedding in a serene forest or by a picturesque river, we’ll be there to make your special day unforgettable. No destination is too far for us to bring our exceptional service to you.
“We got married 10.07.2023 in Strawberry Arizona at the Rim! Josh & Kasandra went up & beyond to make our day SO special! We got married in the woods with a limited power supply and limited notice for the exact location of our wedding! (Because it’s the middle of the woods and you never know!) They took the time to meet us at our wedding location on the Rim days before the wedding! They took the time to ensure we were happy with the food and if we had enough to eat! Their crew was so helpful in arranging the tables and even table settings! They even packed our leftovers which we are still enjoying today!!
A huge shout out to Kasandra who took the time to help me breathe, take a moment to myself, and let me know it was my turn to walk down the aisle from afar! Thank you both so much! Our day wouldn’t have happened if it wasn’t for you guys! We would %100 recommend The Local Catering company as your choice for catering!!!” - Olivia Hammond
ARTICLE BY ASHLEIGH UNDERWOOD | PHOTOGRAPHY PROVIDED
Best Kept Secret
FIND THE BEST PAIRINGS AT HAVA JAVA!
Welcome to Hava Java—more than your average coffee shop with a wine list, crafted beers, and custom energy drinks, there is something for everybody to enjoy. With their large, curated food menu you’re sure to find something for breakfast, lunch, or dinner. We sat down with the owners, got the best pairings from their menu and we are sharing it with you!
Best Pairings at Hava Java
#1 The Charcuterie Board with a bottle of house wine. They have a well loved white wine and a favorite red wine however, the house cab wins in the popularity contest.
#2 Pair the Pumpkin Crème Brûlée drink with a Java Sandwich. These sandwiches have two eggs, bacon, provolone, and their signature sauce.
#3 Get the Breakfast Quesada with a Chai Latte.
#4 Try the breakfast bowl—seasoned potatoes, two eggs, bacon or sausage, shredded Mexican cheese, topped with homemade salsa or gravy—with a drip coffee
#5 The best lunch pairing is a club sandwich with a pomegranate green tea.
The Bonus—#6 Get a beer with their secret recipe homemade spiced popcorn.
OWNERS OF HAVA JAVA MESA
Barb and Tim
Meet Barb and Tim, owners of Hava Java Mesa. Tim says that you’re never too old to start a new adventure, which is exactly what Hava Java has been. This business minded duo have been married for forty-four years and have two adult children. Hava Java was an opportunity that revealed itself at the right time and they are happy to be on this ride.
spiced popcorn and draft beer club sandwich and pomegranate green tea
INTERIOR STYLING
ARTICLE BY LEANN PARKER
Have you ever pieced together an outfit for a special event or placed a collection of items on a shelf and then stood back and found that the pieces you pulled together totally worked or completely did not work? I used to think that I either needed a whole lot of talent or a bit of luck when it came to styling something beautifully. Turns out, there is no talent or luck about it at all. It all starts with a math formula. This formula is known as The Golden Ratio of 1.618. Discovered in the ancient world by mathematicians, this pattern can be found all over in the world of nature. This ratio creates patterns that can be found on the spines of a pinecone, seeds on a sunflower head, spirals on seashells, even the human form, to name only a few. And our eyes love to see it. Why our eyes like this particular pattern may remain a mystery but how to achieve it is no mystery at all. Fashion designers, interior designers, architects, photographers and artists have all been using this formula for centuries in order to achieve visually appealing compositions. And so can you!
LET’S MAKE A VIGNETTE!
In interior styling, a vignette is a small, curated collection of objects grouped together to create a smaller picture within a larger space in a room. Chances are, at some point you’ve put together a vignette without knowing it was one. What makes the difference between a purposefully styled vignette and a cluttered collection is all in the composition. The composition is most appealing when this amazing Golden Ratio is applied.
To get started on styling a vignette, first decide on the space you’ll place it. It could be an empty shelf, bedside table, or coffee table. Next, collect a few of your very favorite things that could be styled there. These objects could be a few books, a vase with flowers, a candle, a small clock, a plant, a few apples, the list is endless. Now that you have your space and objects to style, it’s time to assemble your vignette.
GET IN LINE!
Where To Place Objects
In grid form, the Golden Ratio shows designers exactly where to place the most important objects in the composition for the greatest visual appeal. Known as Phi, this grid splits the space that you’re working with into thirds vertically and horizontally. Place the most important objects on the correlation grid lines. Even better, place on the points where the lines intersect. This will be more appealing to the eye than if the important objects are in the center of the frame or far to the sides.
FOLLOW THE FLOWERS
How
many objects to use
In number form, the Golden Ratio helps us to know how many items to use when styling a vignette. This form is known as the Fibonacci Sequence (0, 1, 1, 2, 3, 5, 8, 13, 21, 34, etc.). The sequence grows as it adds together the prior two numbers to get a new number (for example, 3+5=8 and 5+8=13, etc) and repeats. Amazingly, all the numbers that you achieve by doing this are the exact same numbers of petals that are found on flowers. How amazing is that! To apply to styling a vignette, choose a number in the Fibonacci Sequence for the number of items you will use to style. Typically 3 or 5 objects work great for small vignettes.
STEP DOWN OR TRIANGLE
What
shape to create
The eye loves to see odd numbers. Odd numbers stop our brain from categorizing items into pairs which are less visually interesting. When styling a vignette, build a triangle shape of 3 points with the objects you are styling. To achieve this, vary the heights of objects to make a stepping down effect. If your items are of similar height then use books or a small object to lift one higher so that it appears taller than the others. To start, place the tallest piece in the back, medium piece in front and slightly to the side of the tall piece, then the smallest piece in front to create a stepping down effect. The Golden Triangle has angles of 72 and 36 degrees but any triangle here will do!
I hope you have fun creating your vignette and share them with me over on IG @SilvertoothHome . You can also visit me at my website SilvertoothHome.com . I’m excited for you to check it out and learn more with me there!
BEHIND THE SCENES— CHEF TURNER
ARTICLE BY ASHLEIGH UNDERWOOD PHOTOGRAPHY BY SONJA STAFFORD & PROVIDED
MEET CHEF TURNER, LOCAL CHEF EXTRAORDINAIRE AS HE SHARES ABOUT BEING A CHEF
Q: WHAT BROUGHT YOU TO ARIZONA?
Opportunity. I saw Scottsdale’s energy, luxury lifestyle and food scene. I knew it was the perfect place to build my brand. I was tired of life on the road and needed to find my purpose. I started with nothing but a dream and ignorance. Oh, and great food.
Q: HOW DID YOU DECIDE TO PURSUE BEING A CHEF?
Born and raised in South Carolina, we lacked money but made up for it with love and strong community. Everything was about food and fellowship. My culinary journey started in Low Country kitchens when I was fifteen. I was inspired by my mom’s cooking. I thought I was just working a job, but it turned into a lifelong career. Once the passion was ignited it burned hot. Luckily I was born with a good palate.
Q: WHAT IS YOUR PROCESS FOR CREATING A MENU?
We start with what the client wants. Then, I build it around the vibe—Southern roots with Scottsdale flair, is our goal.
Q: WHAT CAN PEOPLE EXPECT WHEN THEY HIRE YOU?
Big personality, big flavors, and a night they’ll talk about for years.
Q: YOU’VE WON SOME AWARDS AND RECEIVED AWESOME RECOGNITION. OUT OF YOUR AWARDS, WHICH ONE MEANS THE MOST?
“#1 Private Chef in Arizona” — because it came from clients and community support. There is nothing like my Arizona community.
Q: WHAT IS YOUR FAVORITE PART OF THE DAY?
Cooking live in front of people—watching their reaction is the payoff. I also love a cool morning with a cup of coffee, no phone!
Q: HOW DO YOU BALANCE THE MEDIA DEMANDS WITH YOUR CLIENTS?
Simple— clients come first. Media is the bonus. I’ve always believed that.
Q: DO YOU HAVE ANY CONSISTENT CLIENTS (REGULARS)?
Yes, I’ve got families and groups who book me year after year. I become part of their traditions. This is more for high end clients and celebrities. Which I don’t publicize out of respect. My service is geared towards parties and not everyday meals. I always want when you see me for it to be special.
Q: WHAT DOES THE FUTURE LOOK LIKE?
TV, travel, and creating experiences worldwide. Scottsdale is home, but the brand is global. And one day I’ll retire to a lake house!
Q: WHAT IS SOMETHING YOU WISH EVERYBODY KNEW?
Being a private chef is more than cooking—it’s creating memories. It’s personal. It’s about service and satisfying the clients. That’s what we do.
Arizona Pristine Roofing
Locally
Whether
Serving
ARTICLE BY ALISON STANTON | PHOTOGRAPHY BY LINDSAY BORG
THE FRANCHISE, WHICH STRIVES TO ALLOW SENIORS TO AGE IN PLACE IN THEIR HOMES, CELEBRATES ITS 10TH ANNIVERSARY
AMADA SENIOR CARE
Longtime friends Kimberly Akers and Kris Patmos have always been driven by a desire to enrich the lives of others.
“...WE
“As we age, whether due to slowing down or being diagnosed with an illness, supportive care becomes essen-
UNDERSTAND THAT CARING FOR A SENIOR MEANS SUPPORTING THE ENTIRE FAMILY...”
“Through extensive research and discovery, we realized that opening an Amada Senior Care franchise would allow us to enrich the lives of seniors and their families while also providing muchneeded employment in our community,” Akers says, adding that their franchise is celebrating its 10th anniversary.
Amada Senior Care provides four or more hours of in-home care for seniors per visit; services include personal hygiene assistance, light housekeeping, companionship, meal preparation, medication reminders and redirection, and oversight for those with cognitive impairments. Akers and Patmos only employ caregivers who are background-checked, legally authorized to work in the United States, and are Amada W-2 employees.
The services offered by Amada Senior Care not only provide necessary assistance, but they also allow many seniors to remain in their homes.
tial for staying safely at home,” Akers says. “For 90% of aging loved ones, the goal is to age in their own homes rather than move into assisted living facilities. This is especially true for couples who are aging differently but still wish to remain together in the comfort of their home.”
Akers says she and Patmos are incredibly humbled to have enriched the lives of over 1,000 seniors and their families over the past decade.
“At Amada Senior Care, we understand that caring for a senior means supporting the entire family, including adult children and their families,” Akers says. “As adult daughters ourselves, we resonate with our generation who are still working, possibly caring for children or grandchildren, and simultaneously supporting their aging loved ones. We are dedicated to providing high-quality services at Amada Senior Care and proud of the impact we have made.”
and be a part of something bigger
MORE THAN CATERING
Josh and Kasandra are the husband and wife duo behind The Local Caterer. The Local Caterer is a family business with their two kids helping with food tastings and menu creation at home as they plan the future for The Local Caterer. They recently started a pop-up restaurant and are working towards making a full restaurant a reality. Josh and Kasandra have been married since 2018 after dating for a year starting in 2017. However, their friendship started in 2007 after Josh moved to Arizona. Kasandra comes from an extensive background with a dual bachelor’s degree in fashion design and merchandising. She holds a speciality in weddings and is still designing and creating dresses. Her work career touts over a decade in the customer service industry. Between her front of house skills and Josh’s skills in the kitchen—this is one dynamic duo. We had a chance to ask Josh questions about his background and his love for his business. Keep reading for our Q + A!
TELL ME FIVE ADJECTIVES YOU WOULD USE TO DESCRIBE YOURSELF Visionary, Detail-Oriented, Creative, Driven, Community Minded.
YOU MOVED TO ARIZONA IN 2007— WHAT MADE THE MOVE HAPPEN?
It was a family move, myself, my parents and my sister. We came out for a year and never went back to Wisconsin.
TELL ME MORE ABOUT HOW YOU DISCOVERED YOUR LOVE FOR CULINARY ARTS.
It all started at EVIT, and being around many great chefs. I saw their passion and drive to serve people and fell in love with the industry.
DEFINE CULINARY ARTS— WHAT DOES IT MEAN?
Culinary arts encompasses the skills, techniques, and creativity involved in transforming raw ingredients into meals. It blends
science (understanding food chemistry, safety, and nutrition) with artistry (flavor balance, plating, and storytelling through food).
WHAT IS YOUR GOAL EVERY DAY?
My goal everyday is to ensure that I create a healthy environment for my staff, and strive to get better everyday, even if it is 1% better.
WHAT KEEPS YOU MOTIVATED?
My family and my community at Paloma. Being surrounded by other people who love to serve keeps me going.
WHAT ARE YOUR FAVORITE DISHES TO MAKE?
I love to make fresh pasta. I also enjoy making Asian food.
WHAT ARE YOUR FAVORITE FOODS TO EAT?
It would be either Mexican or Italian. I love them both. Chilaquiles and Lasagna are two of my favorites.
CONTINUED >
HOW DO YOU COME UP WITH NEW RECIPES?
Trial and error. It’s been a 16 year journey of personal taste, seeing what others like, and just trying stuff out.
WHO DO YOU LOOK TO FOR INSPIRATION?
I look at my kids for inspiration. As they look up to me, I strive to be the best version of myself for them.
“I WANT TO BUILD EXPERIENCES AND SPACES WHERE PEOPLE FEEL CONNECTED, CARED FOR, AND PART OF SOMETHING BIGGER. IT’S NOT ONLY ABOUT THE FOOD THAT WE MAKE, IT’S ABOUT THE TABLE WE ARE SETTING.”
WHAT CHEFS DO YOU FOLLOW CLOSELY?
I don’t closely follow a lot of chefs, and mainly that is because I am not on social media very often, and when I have down time it’s spent with my family, but I am very fond of Marco Pierre White, Grant Achatz, and Thomas Keller.
WHAT ARE SOME NO-NOS IN THE KITCHEN?
I think the biggest no-no for me is lack of care. Our whole industry is about service and creating peace of mind and when people don’t care, it shows in their execution of dishes and food. Other no-nos would be lack of effort and showing up late.
WHAT IS ONE THING YOU WISH PEOPLE KNEW?
That I am not just a chef or business owner, I am someone who genuinely wants to build experiences and spaces where people feel connected, cared for, and part of something bigger. It’s not only about the food that we make, it’s about the table we are setting.
realty report
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 1ST
Fill A Vehicle Fundraiser
6225 E Test Dr, Mesa, AZ 85206 | 9:00 AM
For the month of October, Coulter Infinity is a collection site for Feeding Pets of the Homeless. From October 1st-31st you can bring donations to the dealership to help fill up a car for pets in need.
OCTOBER 3RD
Fall Festival
4011 S. Power Rd., Mesa, AZ 85212 | 9:00 AM
Celebrate the fall season with Vertuccio Farms! Their annual fall festival kicks off October 3rd and will run until November 2nd. Admission is $17 per person and kiddos two and under are free. This year, admission includes activities like Pig Race Ride, Ropes Course, Corn Maze, Petting Zoo, Super Mega Slide, Carnival Games, Barrel Train Ride, and more!
OCTOBER 4TH
Dwight Yoakam— The Cosmic Roundup & Rodeo Tour
263 N Center St Mesa, AZ 85201 | 6:30 PM
Dwight Yoakam is coming to Mesa Amphitheatre on October 4th! Joined by The Mavericks this is a concert you will not want to miss. Tickets can be purchased online at the Mesa Amphitheatre website
OCTOBER 10TH
Singin’ in the Rain
50 West Page Avenue Gilbert, AZ 85233 | 7:30 PM
Catch one of the most-loved musicals at the Hale Centre Theatre! Singin’ in the Rain starts on October 10th with shows running through mid-November. Children under 5 are not permitted, with discounted youth tickets available. Get your tickets online at the Hale Centre Theatre website.
OCTOBER 16TH
Frost Anniversary Party
5058 E Southern Ave #101, Mesa, AZ 85206 | 5:00 PM
Join Frost Orthodontics as they celebrate their 25th anniversary! Join the team as they host a night full of food trucks, photo booths, and lots of giveaways. The event takes place from 5:00pm-7:00pm.
OCTOBER 16TH
Sunset Market
Downtown Mesa: On Macdonald between Main Street at Pepper Place | 5:00 PM
Sunset Market is a night market in Downtown Mesa that includes a variety of local vendors specializing in fresh grocery products, tasty hot food, artisan goods, live music, and more! Want
Stacked for Fall
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Honey Glazed Pear & Chicken Sandwich
