DANICA PATRICK F O O D + B E V E R AG E
O N LIFE AFTER RACI NG AN D N EW DRE AMS LI F E + C U LTU R E
TH E FO O D + DRI N K ISSU E
O C TO B E R 2 02 6
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LIFESTYLE LETTER
The Impact of Food While the rest of the country settles into cozy fall weather, those of us in Mesa and our desert climate are ready to start going outside again. We’re going out to dinner. We’re saying yes to the events and the invitations. We’re looking for something to do. That’s what makes our theme for the month serendipitous. We’re focused on sharing the best of the food and drink around the valley just when you might be looking for the perfect excuse to go out (or stay in with flare). We got to spend some time with Nando’s of Mesa to experience the new drink menu and taste their delicious mocktails. We collected the perfect round up of drinks to enjoy on your next night out. In this issue you will find cookbook collections, an inside look at our favorite coffee shop, and a lot more. For me, food is usually the backdrop to gathering. When I’m hosting at home the smells are inviting and the menu thoughtfully prepared with love. While most like to explore the great outdoors, I tend to explore the restaurants and coffee shops. It’s a special adventure to try places out with my family or friends and honing in on a favorite to revisit over and over again. Whether you’re opening the doors of your home or the doors to a restaurant, food has a way of bringing us together. We hope this issue inspires you to go out, stay in and host, or come up with other ways to gather around amazing food. This month, we’re highlighting the steady pulse of a good night.
October 2026 PUBLISHER
Michaela Hetherington michaela.hetherington@citylifestyle.com SAL E S D I R E C TO R
Adam Hetherington adam.hetherington@citylifestyle.com E D I TO R
Ashleigh Underwood ashleigh.underwood@citylifestyle.com STAF F P H OTO G R AP H E R
Sonja Stafford S O C I AL M E D I A C O O R D I N ATO R
B-Real Media CONTRIBUTING WRITER
Rhiannon Johnson
Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz
Bon appetite!
CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Lillian Gibbs QUALITY CONTROL SPECIALIST Megan Cagle
ASHLEIGH UNDERWOOD, EDITOR @ M E SAC I T Y L I F E S T Y L E
Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Mesa City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Mesa area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.
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L I F E ST Y LE LE T T E R
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 Mesa City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
14 Featured
12 14
30
6
12
Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Hava Java
Not your average coffee shop
Danica—a Different Side
A Q + A with Danica Patrick on her life after racing
Elevate Your Coffee The perfect addition to your slow mornings
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Lifestyle Letter
8
Culinary Creations FOOD + BEVERAGE
12
Local Limelight FOOD + BEVERAGE
14
Inspired By FOOD + BEVERAGE
22
Local’s Choice FOOD + BEVERAGE
26
Eat Right FOOD + BEVERAGE
30
Hot Spot FOOD + BEVERAGE
32
Events
34
Realty Report REAL ESTATE
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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 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.
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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 • mozzarella, torn into pieces
1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt
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
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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Not your average coffee shop
HAVA JAVA ARTICLE BY ASHLEIGH UNDERWOOD | PHOTOGRAPHY PROVIDED
Q: WHAT’S THE BEST PART OF HAVA JAVA?
Tim & Barb: Meeting the people that come in every day. There are a lot of regulars that come in daily and weekly. We’ve had the opportunity to get to know them. We get to connect with the community. Most importantly, we provide a place for local music to be shared and highlighted. We’re the anti-corporate coffee shop. Come inside and discover why.
Q: TELL ME MORE ABOUT THE MUSIC.
Tim & Barb: Every Friday night we host a music night. This is an opportunity for local artists and bands to showcase their music. We have regular bands that we schedule out, and it has been amazing to see the community and opportunity that has come from this single event. Due to the weekly Friday Night Live Music, we were able to start a monthly open mic night where you can come in, sign up for a spot and get to perform. After we started open mic
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LOCA L LIM E LIGH T | FO OD + BE VE RAGE
night, we launched the monthly teen nights, which are invitation only, but making the connections with local music teachers and their students has been awesome. We got to watch some of these teen performers grow together and they had a last night with us, performing together, before they went off to college.
Q: YOU SEEM TO REALLY CARE ABOUT THE COMMUNITY.
Tim & Barb: We do, everything we do is for the community. Every generation has enjoyed Hava Java. We see regular students and teenagers who are coming in for a place to study for a few hours. We have groups of adults who come in and play games or even the writer’s group that comes monthly to host their meetings. There are those that are grab one of the chairs to catch up with a friend for a few hours. We’re also a work zone for countless people who come in for their meetings or to catch up on some work before going on with their day. We love our community and they seem to love us.
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ARTICLE BY MICHAELA HETHERINGTON | PHOTOGRAPHY PROVIDED
DANICA— a D i f fe re n t
SIDE “HONESTLY, SOME DAYS I STILL CATCH MYSELF MID-SIP AND THINK, WAIT, I'M WORKING? BUT I'M DRINKING. THAT GETS TO BE MY JOB NOW.”
YOU SPENT SO MANY YEARS IN A WORLD BUILT AROUND SPEED, WHILE WINE REQUIRES PATIENCE, TIME AND AN APPRECIATION FOR THE PROCESS. WHAT HAS WINEMAKING TAUGHT YOU THAT RACING NEVER COULD? Wine is a slow sport, not a fast sport. You have to be patient. Racing was all split-second control. Wine runs on Mother Nature’s timeline, and Napa forced me to slow down in a way nothing else ever had. CONTINUED >
A Q + A WITH DANICA PATRICK ON HER LIFE AFTER RACING 14
I NSP IR E D BY | FO O D + BE VE RAGE
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Danica Patrick & Julien Fayard
SOMNIUM MEANS “DREAM.” YOU ACCOMPLISHED AN ENORMOUS DREAM VERY EARLY IN LIFE WITH RACING. HAS YOUR DEFINITION OF DREAMING BIG OR BEING SUCCESSFUL CHANGED IN THIS SEASON OF YOUR LIFE? Honestly, some days I still catch myself mid-sip and think, wait, I’m working? But I’m drinking. That gets to be my job now. It’s a long way from measuring success in split seconds.
YOU’VE BUILT SOMNIUM IN NAPA VALLEY AND DANICA ROSÉ IN PROVENCE. BEYOND THE WINES THEMSELVES, WHAT IS IT ABOUT THOSE TWO PLACES THAT SPEAKS TO YOU PERSONALLY? Danica Rosé really comes from my love of travel. I go to Europe every summer, and I’ve always loved the wines of Provence. I wanted to make something everyone could enjoy. A light, crisp, refreshing, a wine for all year, not just summer. Napa is different for me. When I first visited back in 2006, I fell in love with the valley, standing there looking out over the mountains. That feeling has never left.
WHEN YOU’RE TASTING OR HELPING SHAPE A WINE, WHAT ARE YOU PERSONALLY DRAWN TO? HAS YOUR PALATE CHANGED AS YOU’VE LEARNED MORE ABOUT WINEMAKING? My palate’s changed a lot. I went from ordering the sweetest white wine at the bar to loving red, cabernet especially. It wasn’t until around 2012, 2013 that I really started to enjoy Cabernet Franc, which is what led us to plant it on my property in 2014, and now it’s my favorite pour. I think everyone’s palate keeps evolving like that, the more you try and the more you immerse yourself in it.
WINE CAN SOMETIMES FEEL INTIMIDATING TO PEOPLE WHO DON’T KNOW MUCH ABOUT IT. WHAT DO YOU WISH MORE PEOPLE KNEW ABOUT SIMPLY ENJOYING WINE WITHOUT WORRYING ABOUT DOING IT THE “RIGHT” WAY? I like being in charge, I like to pick the wine, but even I still get a little nervous that the table won’t enjoy what I choose. There’s no “right” way to do it, though. I’d rather take a chance on something new than always play it safe. Just pick something and enjoy it.
Danica Patrick & Julien Fayard
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I NSP IR E D BY | FO O D + BE VE RAGE
“RACING WAS ALL SPLITSECOND CONTROL.”
WHAT IS THE BEST WAY TO FIND THE WINES IN ARIZONA? Somnium's small production, so the best way to try it is through our tasting lounge or through our website. Danica Rosé is bigger production so that one's much easier to find on shelves. Look for us at Kauboi in The Remi, Tia Carmen or Wrigley Mansion to name a few. You'll typically see both the Somnium Napa Valley Cabernet and Danica Rosé, but Danica Rosé is by far the easier one to find.
CONTINUED >
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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FOR AN OCTOBER EVENING IN ARIZONA, WHAT WOULD YOU PERSONALLY POUR AND WHAT WOULD YOU WANT TO EAT WITH IT? My philosophy is always drink what you love and eat what you enjoy. It doesn’t have to pair perfectly; that’s not really the point. For an October night here, that’s our Napa Cabernet for me.
YOU’VE ALWAYS HAD A GENUINE INTEREST IN FOOD AND COOKING. WHAT DOES COOKING AT HOME LOOK LIKE FOR YOU THESE DAYS? IS THERE A MEAL YOU MAKE ESPECIALLY WELL, OR ONE FRIENDS ALWAYS REQUEST? I’m a big protein person, and breakfast is non-negotiable for me. That’s the one meal I never skip. Cooking has always been a real passion of mine. My book, Pretty Intense by Danica, actually had a whole section of recipes I created, things I genuinely love cooking and eating. I love having people over, cooking for them, and entertaining.
ARIZONA FINALLY STARTS TO COME ALIVE AGAIN IN THE FALL. WHAT DOES YOUR PERFECT OCTOBER DAY IN THE PHOENIX AREA LOOK LIKE, FROM MORNING TO NIGHT? A perfect October day starts with a hike up Camelback with my dogs, a big breakfast, maybe a little golf in the afternoon, and ending the night on a patio with a glass of wine, or out at a concert. I’ve been in a bit of a DJ era lately, going to a lot more shows.
WHAT DOES A REALLY GREAT NIGHT AT HOME LOOK LIKE FOR YOU THESE DAYS? ARE YOU SOMEONE WHO LOVES TO HOST, COOK FOR FRIENDS AND OPEN A BOTTLE OF WINE, OR DO YOU PREFER KEEPING THINGS SIMPLE?
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I NSP IR E D BY | FO O D + BE VE RAGE
I love having people over, cooking for them, opening a bottle of wine, entertaining. That’s my favorite kind of night.
YOU’RE ALSO KNOWN FOR MAINTAINING A VERY ACTIVE LIFESTYLE WHILE CLEARLY ENJOYING GREAT FOOD, TRAVEL AND WINE. HOW DO YOU THINK ABOUT BALANCE WITHOUT MAKING LIFE FEEL OVERLY RESTRICTIVE? I don’t believe in all-or-nothing. I work hard to stay active, but I also love good food and good wine. For me balance means enjoying both without guilt, not swinging between extremes.
THIS OR THAT: MOUNTAINS OR BEACH? Mountains, no question. I just bought a place in Colorado to be closer to them in the winter. I never got to ski while I was racing, so the last couple years I’ve finally taken it up.
THIS OR THAT: A PERFECT EVENING: BIG DINNER PARTY OR DINNER WITH TWO OR THREE CLOSE FRIENDS? Two or three close friends over a big party, any day. I love asking questions and getting into real conversation. It’s actually why I put together a bowl of conversation-starter questions we keep in the tasting lounge, nothing to do with wine, just a way to get people talking.
WHAT’S SOMETHING ABOUT DANICA PATRICK TODAY THAT MIGHT SURPRISE SOMEONE WHO ONLY KNOWS YOU FROM RACING? People are always surprised that I cook all of my dogs’ food myself, from scratch. I’m as particular about their meals as I am about my own.
“WINE RUNS ON MOTHER NATURE’S TIMELINE” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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T h e N e i g h b o r h o o d ' s B e s t Re s t a u r a n t
Nando’s ARTICLE BY ASHLEIGH UNDERWOOD
Of
Mesa
The heat lingers and the calendars change but there is something to still get excited now that we are officially in fall—new menus at our favorite restaurants. October in Mesa doesn’t exactly get fall weather. However, the less intense heat allows us to go out and experience our favorite places, enjoy the outdoors, and try something new. Nando’s of Mesa has spent the summer embracing change and changing up a lot of things. They redid their patio and it is ready for all your outdoor lunches and dinners. Alongside those changes they released new drink menus featuring an updated mocktail menu and a new cocktail menu. It’s the perfect excuse to go have dinner out instead of staying in. When you walk in you immediately feel welcomed and like you’re coming back to something comforting. The lights, the soft music, and the chatter among the other diners feels like pulling on your favorite sweater. You feel like you belong there from the moment you walk in, even if it is your first time. The chips and salsa are top-notch, and you will probably be having seconds. It’s the quiet starter course that sets the tone for the entire experience and it starts from the moment you sit down. It’s a touch of excellence that makes you feel not only like you were expected but like everybody is happy that you are there. If you like things a little spicy, hot sauce is also given with the chips and salsa, ready to pair with whatever you decide to order for your meal.
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LOCA L’S CH OICE | FO O D + BE VE RAGE
One thing that makes Nando’s stand out is how happy everybody is to be there. To experience Nando’s is to experience a place where tension is gone, the vibrant and happy flow of conversation is the low soundtrack and smiles are trendy. Not just from the guests either, just ask the employees. You’ll learn that Nando’s holds onto their employees and treats them well. The employees have years under their belt to prove it. “Truly a great place to work,” is almost a motto or catchphrase with how often it is said. Nando’s isn’t just the best in the neighborhood—it’s a community partner. Nando’s does frequent fundraisers for local youth sports teams, including partnering with Red Mountain High School. They are also involved with food donations and finding ways to support employees through life altering situations. Eating at Nando’s is more than a delicious meal, it’s supporting our community. The community support isn’t just through fundraisers either. Nando’s sources local vendors and makes everything from scratch in-house. Nothing is frozen. It’s the whole picture: the locally owned, locally sourced, and locally partnered in the community that makes Nando’s stand out. It’s easy to see why they’re the best in the neighborhood. Check out the round up from their new drink menu on the next page and if you are looking for a good dish to have with one of the drinks, the Faja Pasta is the pasta dish you didn’t expect but need to try.
Arizona Mule (Alcoholic and Non-Alcoholic available) This drink is light enough to order a second one. Made with vodka or mezcal, gently stirred with Craftails Spiced Ginger Mule with hints of black pepper.
The Dreamsicle (Non-Alcoholic) Sonoran Gatorade (Alcoholic)
The name will remind you of the days when you used to chase down the ice cream truck while this blended drink features coconut and mango with citrus and lime.
This drink is perfect for sitting outside and enjoying the sunshine. This drink features Stoil cucumber, agave, fresh lime, muddled jalapenos, and topped with soda.
The Stevie Wonderberry (Non-Alcoholic) This is sure to be the sweetest part of your day (and the most delicious). This drink has blackberry, yuzu, agave, fresh lime, and topped with gingerbeer.
We Found This in the Back (Alcoholic) The adult version of mystery boxes that all the kids love. Let go of decision fatigue and find out what the bartenders have come up with using whatever liquor they found in the back.
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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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Enjoy Life’s
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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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Cozy Autumn Cookbooks After a sizzling summer, when the last thing we wanted to do was turn on our ovens or stovetops, autumn has finally arrived. Shorter days and cooler temperatures draw us back into our kitchens to create our favorite comfort foods, but we often find ourselves stuck when it comes to new ideas. Whether you’re the family chef, an entertainer who loves to feed a crowd or a solo cook, you’re likely looking for some seasonal cooking and baking inspiration. Filled with perfectly curated recipes, mouth-watering photos, cooking tips, and personal insights, the following four new releases are here to help. They offer solutions to your daily dinner dilemmas, celebrate our nation’s vast culinary history, teach you how to bake the best biscuits and satisfy your sweet tooth. Add these amazing cookbooks to your personal collection and you will add hundreds of new recipes to your repertoire, creating an endless array of delicious dinners and desserts. Spend a chilly night expanding your cooking talents or learning a few new baking tricks and watch how a quiet evening at home can quickly transform into something truly special. It’s time to celebrate the season, so put down that delivery app and pick up these tasty new cookbook releases, filled with recipes to keep you happy and cozy all season long.
Warm up your kitchen and celebrate the season ARTICLE BY RHIANNON JOHNSON
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EAT R IGH T | FO O D + BEVE RAGE
Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes BY ERIKA COUNCIL
Bomb Biscuit Company’s founder and head baker Erika Council pairs her heritage (she’s the granddaughter of legendary soul food chef Mildred Council aka “Mama Dip”) and immense skill set to deliver a heartfelt and tasty tribute to the Southern biscuit. Featuring classics and new favorites, this recipe collection is bound to become a favorite in your kitchen.
Sweet Little Cakes from Mrs. Zabar’s Bakeshop: Perfect Desserts for Sharing BY TRACEY ZABAR
Smaller size, same big flavor! Tracey Zabar has edited her famous recipes to allow home bakers the opportunity to create their own smaller versions of her famous cakes in the comfort of their own kitchens. Each seasonally organized recipe serves two to six people—perfect for creating a tiny treat to share or to satisfy your own sweet tooth.
CONTINUED >
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The Great American Recipe Cookbook Season 2 Edition: 100 Memorable Recipes to Celebrate the Diversity and Flavors of American Food There’s something for everyone in this companion cookbook to the second season of The Great American Recipe. The fun, feel-good cooking competition highlights some of our country’s most talented home cooks and captures the rich culinary history of America. From generational family treasures to regional cuisines, this recipe collection exemplifies how food represents and unifies our communities and cultures.
Skinnytaste Simple: Easy, Healthy Recipes with 7 Ingredients or Fewer BY GINA HOMOLKA, HEATHER K. JONES, R.D. Streamline your dinnertime routine with these easy, delicious, and healthy recipes, each requiring seven ingredients or fewer. Featuring 105 original recipes plus 15 beloved fan-favorites from the website, Skinnytaste Simple focuses on using minimum ingredients while delivering maximum flavor and nutrition.
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EAT R IGH T | FO O D + BEVE RAGE
Take Flight With Eastin Aviation Our personalized training programs are tailored to your goals, learning style and schedule, whether you’re starting your first flight or working toward advanced certifications.
Mesa’s trusted local electrician 480-474-7857
With Eastin Aviation, you’re more than a student - you’re a future aviator with a unique journey. And we’re with you every step of the way. EastinAviation@gmail.com 970-739-4230 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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ELEVATE YOUR COFFEE ARTICLE BY BOOCH HAUSE | PHOTOGRAPHY BY SONJA STAFFORD Give yourself the pleasure of a slow morning, with an elevated coffee drink that you can make right at home. Try this Salted Date Pistachio Latte with Vanilla Mascarpone Cold Foam
SALTED DATE PISTACHIO LATTE WITH VANILLA MASCARPONE COLD FOAM Ingredients
For the Pistachio Crème: • 1 cup dried dates, pitted • 1 cup boiling hot water • 1/4 teaspoon Himalayan sea salt For the Vanilla Mascarpone Cold Foam: • 1 teaspoon mascarpone cheese • 1/4 cup heavy whipping cream • 1/2 teaspoon vanilla tincture or extract • 1/2 teaspoon cane sugar For the Latte: • Pistachio milk (to taste) • Salted date syrup (to taste) • Ice cubes • Matcha ceremonial grade or espresso (to taste)
• Vanilla mascarpone cold foam (prepared) • Date syrup (for drizzling and walls) • Himalayan sea salt (for sprinkling)
Directions
1. Prepare the Pistachio Crème:
Remove the pits from the dried dates. Place the dates in a bowl and pour the boiling hot water over them. Cover the bowl and let them sit for at least 20 minutes.Transfer the dates and the soaking water to a blender or food processor. Blend until smooth and creamy. 2. Prepare the Vanilla Mascarpone Cold Foam: In a cup, combine the mascarpone cheese, heavy whipping cream, and vanilla tincture or extract. Use a frother to blend the
Sonja Stafford | Owner of Booch Haus Booch Haus is owned by Sonja Stafford. Located in Downtown Mesa, Booch Haus is a plant shop, a gift shop, and a cafe serving fresh kombucha. Now they have expanded to offer a menu of matcha and assorted teas plus a gluten free and vegan menu. Featuring local events and local artists, Booch Haus is a must see!
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ingredients until they are whipped smooth but still pourable. 3. Assemble the Latte: Add a layer of the smooth pistachio crème to the inside of your serving cup, covering the bottom and sides. Pour pistachio milk into the cup until it is about half full.Drizzle salted date syrup along the bottom and sides of the cup.Add ice cubes to the cup. Pour additional pistachio milk over the ice. Prepare your choice of matcha ceremonial grade or espresso and pour it over the milk. Top the latte with the prepared vanilla mascarpone cold foam. Drizzle a small amount of date syrup over the foam and sprinkle a pinch of Himalayan sea salt on top. Serve immediately.
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OCTOBER 2026
events A SELECTION OF UPCOMING LO C A L E V E N T S
We tailor our financial guidance to fit you. A personalized plan made for your unique goals looks good on you. We use our vast array of financial products to help meet your very specific needs.
OCTOBER 2ND
Fall Festival at Vertuccio Farms 4011 S. Power Rd., Mesa, AZ 85212 | 9:00 AM The Fall’s cooler weather in Arizona is a welcome end to summer’s scorching heat. Mesa-based Vertuccio Farms celebrates this time of year by offering ‘Cooler days in the Corn Maze,’ part of the outdoor fun available during the farm’s annual Fall Season Event. More info at vertucciofarms.com/events/ fall-festival OCTOBER 8TH
The Rush Tribute Project
Call or visit us today.
1 E Main St. Mesa , 85201 | 7:30 PM Combining skilled musicianship with exciting performances, The RUSH Tribute Project (known as RTP to its dedicated fanbase) delivers the magic of Rush’s famous live concerts. Get your tickets from the Mesa Arts Center website. OCTOBER 9 TH
Music with Scott Hallock 2849 N Power Rd Suite 103, Mesa, AZ 85215 | 6:00 PM
Brett McAvoy Financial Consultant 3204 N Recker Rd, Suite 103 Mesa, AZ 85215 480-240-9371 schwab.com/EastMesa
Investing involves risk, including loss of principal. ©2026 Charles Schwab & Co., Inc. All rights reserved. Member SIPC. CC10310046 (1124-WZ6Z) ADP126272B-00 (12/24) SCH15559 (04/26)
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EVE N TS
Join Hava Java as they welcome Scott Hallock for their weekly live music night! Check out their normal menu or try something new from their wine and cocktail menu. There are also beers on tap to enjoy as you enjoy a night out with live, local music.
OC TOBE R 1 0 T H
Richard III 1 E Main St Mesa, AZ 85201 | 7:30 PM Presented by Southwest Shakespeare Company. The play explores power, propaganda, and moral corruption while offering one of Shakespeare’s most electrifying villains—making it gripping both as psychological drama and political thriller. Get your tickets online at the Mesa Arts Center Website. OC TOBE R 1 4 T H
Little Lantern Storytime 40 N Macdonald Mesa, AZ 85201 | 10:00 AM Beyond Words Bookshop welcomes author Deborah Quinn as she will read a few of her children’s books for the story time. Come for a fun activity and wonderful stories! OC TOBE R 1 7 T H
Fastball Comedy 2330 W Rio Salado Pkwy Mesa, 85201 | 7:00 PM Join us for two unforgettable nights of outdoor stand-up comedy featuring Dave Chappelle, Bill Burr, Tom Segura and more. The event will be held at Sloan Park, get your tickets online at www.fastballcomedy.com/home
Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/MESA A Z
AIR CONDITIONING & HEATING EXPERTS FOR OVER 50 YEARS Offering Annual Maintenance Check-Ups, Emergency Services, and New Unit Installation. Servicing Residential and Commercial properties. Norris Air is committed to Exceptional Service and Outstanding Workmanship.
ROC R39R-039865 ROC C39-070079 Licensed. Bonded. Insured.
3841 E MAIN ST. MESA AZ 85205 480-832-3330 | WWW.NORRISAIR.COM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M E SA A Z
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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 A R O U N D M E S A
NEIGHBORHOOD
ORIGINAL PRICE
SOLD PRICE
%SOLD/ORIG
DOM
BDRMS
B AT H S
DIAMOND POINT AT LAS SENDAS
$4,299,000.00
$3,900,000.00
91%
75
6
7
COUNTY ISLAND 85207
$2,300,000.00
$2,300,000.00
100%
1
2
6
SOMERSET ESTATES
$1,850,000.00
$1,700,000.00
92%
180
6
5
SAVONA
$1,600,000.00
$1,600,000.00
100%
104
4
4
THE GROVES
$1,595,000.00
$1,475,000.00
92%
80
7
4
THE GROVES
$1,350,000.00
$1,335,000.00
99%
143
5
4
STONEGATE AT MOUNTAIN BRIDGE
$1,285,000.00
$1,285,000.00
100%
75
5
5
VILLAGE GROVE ESTATES
$1,400,000.00
$1,270,000.00
91%
89
5
8
COUNTY ISLAND 85207
$1,225,000.00
$1,213,000.00
99%
50
4
4
TRIANA
$1,349,000.00
$1,200,000.00
89%
201
6
4
AMBER GROVES
$1,150,000.00
$1,150,000.00
100%
46
6
4
LAGACY HILLS AT LAS SENDAS
$1,399,000.00
$1,090,000.00
78%
139
4
5
SONORAN HILLS ESTATES
$1,100,000.00
$1,080,000.00
98%
3
5
5
MONTELUNA
$1,199,000.00
$1,060,000.00
88%
277
4
5
GROVE AT LEHI
$976,625.00
$1,040,907.00
107%
133
5
5
COUNTY ISLAND 85207
$995,000.00
$995,000.00
100%
26
5
3
WHISPER MOUNTAIN
$1,150,000.00
$992,000.00
86%
251
4
3
ALTA MESA ESTATES
$1,000,000.00
$985,000.00
99%
239
5
4
ESTATE GROVES
$1,029,000.00
$985,000.00
96%
35
3
3
MAHOGANY
$1,000,000.00
$975,000.00
98%
47
5
4
SANORAN HEIGHTS AT LAS SENDAS
$990,000.00
$970,000.00
98%
55
5
3
GROVES UNIT 2
$1,215,000.00
$935,000.00
77%
86
5
3
This data is a sampling of sold properties from July 2026. Source: IRES MLS system.
Here For All Your Title and Escrow Needs Dina R. Sell | Assistant Vice President, Branch Manager 480-325-4744 | Dina.Sell@SecurityTitle.com | 2913 N Power Rd Ste 105, Mesa, AZ
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R EA LT Y R E P ORT | REAL ESTAT E
ONE BRAND. ENDLESS POSSIBILITIES. Explore a full lineup of Chevrolet vehicles at AutoNation Chevy Mesa
$500 discount towards the purchase of a new car Discount on the purchase or lease of a new vehicle from AutoNation Chevrolet Mesa. Discount applied as reduction from MSRP. See store for details. Offer expires 12/31/26.
20% off service $150 maximum savings. Must present or request offer when order is written. Customer responsible for taxes and any additional fees, where applicable. Excludes tires, collision repair & warranty work. Not valid in conjunction with other offers or on prior service. Valid in store only. Limit one (1) offer per vehicle. Not redeemable for cash. See store for details. Offer expires 02/02/2026.
Discover the versatility, performance, and craftsmanship that define Chevrolet. From legendary sports cars to capable trucks and SUVs, Chevy offers something for every kind of drive. Whether you’re cruising city streets or exploring the open road, find the model that fits your lifestyle at AutoNation Chevy Mesa.
Schedule your test drive in Mesa today
6330 E Superstition Springs Blvd Mesa, AZ 85206 480-304-7640 www.AutoNationChevroletMesa.com
WHAT DOES YOUR DREAM REMODEL LOOK LIKE? 4 8 0 . 2 8 7 . 4 0 9 6 PRIVATE DESIGN CENTER MESA, ARIZONA 85209 MARIANOCO.COM