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LIFESTYLE LETTER

Our Local Food Food is fuel and our bodies are high-functioning systems, but somewhere along the way we stopped marveling at how incredible that actually is. Most of us give little thought about what it means to nourish ourselves, presumably operating just fine on whatever we toss down the hatch. We live in Wisconsin. We are surrounded by grounded one-with-the-land, dirt-in-their-nails-and-cracks brilliant farmers, yet we overlook how accessible that real sustenance actually is. This month, we are leaning into that farmer-to-table interconnectedness to take a closer look at the network of people, businesses, and grassroots organizations working to keep our food system like a rain garden; deep-rooted. What started as a curiosity-driven high school food drive has expanded into a multi-chapter non-profit. These mid-teen adult-kids are tackling food insecurity with rigor and proving that community leadership has no age limit. And they’re just getting started. Knowing the origin of your meat is a rare insight in a world of manufactured mystery meats. A transparent protein transaction is our preferred method, so we found nearby farms raising animals the humane way. Lucky for us, farm-to-table meals have shifted from a trend to a movement. From fine-dine to grab-n-go, these dining spots are building direct relationships with area farmers to serve ingredients that shift with the seasons. REAP Food Group’s long-standing efforts connect regional farms directly to schools, businesses, and our communities. Learn how they’re actively building a resilient and equitable network. And check out their events; everyone you’ll meet is so nice! We step inside the Riverview Terrace Cafe at the Taliesin Preservation to explore Frank Lloyd Wright’s only operating restaurant. The space stuns with natural light, ceiling fluctuations to encourage movement, and a kitchen nourished by its own on-site harvest garden. The closer we get to the growers, the stronger and more interdependently independent we can become. We already have the land, resources, and the passionate people right here to build a self-reliant foundation that can weather whatever. We all chose this community for a reason; let’s make sure we’re actually feeding its roots. Well, with that in mind, eat up, eat well, and always tell people when they have something stuck in their teeth. JILL HEILMAN, EDITOR @MIDDLETONCITYLIFESTYLE

October 2026 PUBLISHER

Cole Spitler | cole.spitler@citylifestyle.com E D I TO R

Jill Heilman | jill.heilman@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Alexis Venter | alexis.venter@citylifestyle.com CONTRIBUTING WRITERS

Jill Heilman; Noah Bloedorn C O N T R I B U T I N G P H OTO G R AP H E R S

Jill Heilman, Bobbi Petersen, Tyler Ike

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Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Middleton City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Middleton 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 Middleton 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

10 Featured

22 26

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Meals Matter

How a High School Food Drive in Middleton Grew into a Movement

Rooted Restaurants

Dining Where Ingredients Are Sourced Locally Helps Sustain Our Agricultural Community

Cultivating a Connected Food System

REAP Food Group is Building Resilient Localized Food Systems for the Benefit of All

On the Cover Wagyu cow at Venterknoll Farms Photography: Tyler Ike

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Kids Corner LOCAL SERVICES

Eat Right FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

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Realty Report REAL ESTATE

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Merrill Lynch, Pierce, Fenner & Smith Incorporated (MLPF&S) is a registered broker-dealer, registered investment adviser, and Member SIPC. Bank of America, N.A., Member FDIC and MLPF&S are wholly owned subsidiaries of Bank of America Corporation. The Bull Symbol and Merrill are registered trademarks of Bank of America Corporation. CFP Board owns the marks CFP®, CERTIFIED FINANCIAL PLANNER® , and CFP® (with plaque design) in the U.S. A Senior Portfolio Advisor can help clients pursue their objectives by managing on a discretionary basis custom investment strategies, selecting from a wide range of Merrill model portfolios and third-party investment strategies. © 2025 Bank of America Corporation. All rights reserved. MAP6209646 | AD-01-25-2573 | 470944PM-0124 | 02/2025

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HOW A HIGH SCHOOL FOOD DRIVE IN MIDDLETON GREW INTO A MOVEMENT ARTICLE BY MIDDLETON CITY LIFESTYLE | PHOTOGRAPHY PROVIDED BY MEALS MATTER

MEALS

MATTER Middleton has a reputation as a place of plenty, where food insecurity would presumably be low. Growing up here, Noah Duckett had no reason to think otherwise until high school, when he learned about the instability spread across his town. “Middleton is a good school district,” says Noah, “so hearing how many families in that same area were struggling didn’t match what I’d assumed.”

K I D S COR N E R | LO CAL SE RVICE S

Instead of filing the information away under the presumption that he, a kid, couldn’t make a difference, Noah took action. He started by calling Way Forward Resources, a local food pantry, to learn what it needed most. Those conversations led Noah and fellow student Wyatt Ehrhardt to run their first food drive in 2024. Their initial goal was set on paper: collect 100 pounds of food and $100. The result? 1,700 pounds and $600. “We had no read on what a high school community would give,” Noah explains. “The size of that gap is what convinced me we weren’t done.” Other schools started asking how they’d done it. “It wasn’t something I planned for. I had to decide whether to help them or keep Meals Matter contained to Middleton, and helping them was the obvious answer.” Two years later, Meals Matter has chapters in more than 25 communities. The growth came without a playbook. In the early months, Noah and his classmates worked out the parts of the job they never even knew to think through, such as where to store 1,700 pounds of canned food overnight, and how a group of teenagers with no organizational experience registers as a 501(c)(3). “None of that shows up in a good headline, but it’s most of what the first year actually was.” That turned out to be the point. Meals Matter never assumed young people had to wait until they were older or more credentialed to take on leadership. Instead, every chapter leader is a teenager running a real budget and answering to a real community. Now a Harvard student studying economics, Noah sees the idea reaching beyond food drives. “What keeps pulling me is the same question that started Meals Matter,” Noah explains. “How do you build something that gives people more control over solving problems in their own community instead of importing a solution from outside it?” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

The chapter Noah started still runs out of Middleton, now under Brooke Lister, a founding member and its current president. This July marked year two, celebrated at one of the monthly food drives the group has held since the start. The fall calendar is already filling in around the drives: presentations to elementary and middle school classes, community outreach events, and collaborations with other organizations. The widening is deliberate. What began as a push to raise as much food and money as possible has turned into something Brooke describes as complex. “An issue as large as food insecurity requires a multifaceted approach, beyond simply collecting cans at drives,” she says. The drives still anchor the work, but the group now also tries to build a habit of volunteering in younger students and to advocate for food security more broadly. The misconception she runs into most is about scale. Because so many families in the area are comfortable, people assume the need is small or that it’s at least holding steady. The pantry’s own records say otherwise. Between 2022 and 2026, annual visits to WayForward went from 31,522 to 123,289. “While the reality can be disheartening, it is imperative for people to recognize that it exists,” she says. For readers who want to help, the most direct path is a donation, either to a local pantry or to Meals Matter itself. Beyond donations, Brooke points to volunteering at an event, partnering on a project, or connecting the group with someone who might want to start a chapter of their own. Meals Matter has worked with a range of community organizations. “No organization is too ‘different’ from ours to get involved,” she says. “We would love anyone interested to reach out about collaborating.” “It can be so easy to sit back and simply do what has always been done,” Brooke states. “To achieve widespread change, you must constantly push yourself and your peers to aspire for more.”

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A Meal Source You Can Trust: Local Farms Raising Exceptional Meat

From Pasture to Plate The meat on your plate came from somewhere. For most of us, that’s about as far as our awareness goes. But knowing how, where, and who raised it gives us something increasingly rare: a transparent connection to what we eat.

ARTICLE BY MIDDLETON CITY LIFESTYLE | PHOTOGRAPHY BY TYLER IKE; PROVIDED

EAT R IGH T | FO O D + BEVE RAGE

Venterknoll Farms | Wagyu Beef This Southwest Wisconsin farm’s 100% pure Wagyu descends from the original cattle exported from Japan, raised without growth hormones or antibiotics in a low-stress setting that produces the breed’s signature marbling and buttery texture. The cattle are finished over 30 to 36 months, nearly twice as long as feedlot beef, on a nutritional diet built to develop that richness. What started as founder Daniel Venter’s search for better meat for his own family grew into something he could share. Customers now buy directly from the farm, from individual cuts to larger beef shares.

How to Source: venterknollfarms.com

Terra Growers | Mangalitsa Pork The 50-acre certified organic farm near Middleton raises Mangalitsa, a rare Hungarian heritage breed that grows slowly and marbles naturally out on pasture. Everything at Terra Growers centers around how the animals are raised. The pigs live outdoors, rooting and grazing with no antibiotics or hormones and nothing synthetic worked into the soil. Their diet shifts with the season, and by fall it includes pumpkins, squash, and walnuts grown on the farm. The whole approach is regenerative, meaning the farm works to improve the land’s biodiversity year over year.

How to Source: call/text 608-520-0162 or email info@terragrowers.org

Wild Type Ranch | Chicken & Lamb This regenerative farm raises pasture-based chicken and 100% grassfed lamb while working to rebuild the soil the animals graze. The chickens live outside on cover crops and move across fresh pasture, keeping them far more active, giving the meat a deeper flavor. The lamb follows the same approach: the animals move to new ground each day on a fully grass-fed diet, and the farmers breed for natural parasite resistance, cutting down on routine chemical treatment.

How to Source: wildtyperanch.com or at farmers’ markets in Mount Horeb, Monona, Monroe, and New Glarus OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

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WHERE SOIL MEETS STRUCTURE Frank Lloyd Wright Envisioned a Homestead Sustained by its Surrounding Landscape; Riverview Terrace Cafe Carries that Agrarian Dream Forward

ARTICLE BY JILL HEILMAN | PHOTOGRAPHY BY FLW FOUNDATION ARCHIVE; JILL HEILMAN

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

Perched along the winding curves of the Wisconsin River, a low-slung limestone structure sits embedded in the shoreline, looking less like a building dropped onto dirt and more like an outcrop pushed up by the earth itself. Designed in 1953 by Frank Lloyd Wright as a welcoming

wayside for travelers and a generous gift to his neighbors, Riverview Terrace anchors the riverbank with rustic, unassuming elegance. It holds global distinction as the sole Frank Lloyd Wright-designed restaurant structure in existence today. Recently honored with an official listing on the National Register of Historic Places, the site was conceived with a clear communal intention. Wright envisioned a bustling haven where his fellowship apprentices would harvest crops from the surrounding valley acres, prepare raw ingredients in the kitchen, and serve wholesome meals to visiting guests. Constructed using buff-colored limestone quarried directly from nearby hillsides, intentional low ceilings inside give way to wideopen dining rooms with soaring ceiling lines that naturally draw people together. Decades later, that original vision of shared food and architectural beat is experiencing a sharp, thoughtful revival, reminding Madison area residents that world-class heritage sits just a short, picturesque drive down the road.

Crossing the threshold into Riverview Terrace Cafe today, you are immediately greeted by sweeping panoramic views of the water and the deliberate, focused energy of Cafe Manager Keeley Sjostrom. Over the past year, Keeley has systematically overhauled the dining experience, transforming what was once a quick tourist pitstop into a standalone destination. She upgraded the beverage setup with a full espresso program using organic beans sourced from Wonderstate Coffee, while pivoting the entire food menu toward a strict regional radius. Instead of relying on conventional deliveries, Keeley works directly with local growers. Mixed greens arrive fresh from Steadfast Acres, pasture-raised beef for custom burgers comes from Cates Farm, and freshly milled flours from Meadowlark supply the bakery program. Operating a farm-to-table kitchen within a shifting seasonal climate requires grit, flexibility, and a willingness to absorb higher real-time production costs. Menus shift four to five times a year to reflect whatever ingredients hit peak ripeness outside, allowing guests to experience food that nourishes without pretense. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

“You aren’t just eating an ingredient. You are tasting a lineage, a landscape, and a way of life once lived.”

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

Embedded deeper in the property lives the Kitchen Garden at Taliesin, directed with fierce passion by garden lead Abbie. Stepping into the soil with Abbie feels like an immediate masterclass in regenerative permaculture and native land stewardship. Working within a compact historical footprint, Abbie eschews destructive tilling in favor of organic, no-till methods that build topsoil density and protect delicate microbial life. She manages seventy to eighty distinct produce varieties every season using vertical stacking, succession planting, and companion systems. Rather than spraying synthetic chemicals, Abbie uses native plants as what she playfully terms “bribe plants.” Redroot pigweed and evening primrose are intentionally cultivated around outer beds, bribing Japanese beetles and spider mites to feast on wild foliage instead of damaging primary culinary crops.

Native blooms like cutleaf coneflower, sweet joe-pye weed, and wild bergamot fill bloom succession gaps from early spring through late autumn, providing an endless sanctuary for pollinators while safeguarding vegetables destined for the kitchen. Abbie even forages wild gooseberry and blackcap bushes from the neighboring Phoebe Point Trail, incorporating native Driftless flora directly into the garden beds while hosting accessible community workshops to teach locals how edible wild plants enrich soil and health. Beyond raw yields, Abbie approaches agriculture as a living link to regional heritage and Indigenous agricultural wisdom. The garden features traditional Three Sisters companion plots where Hopi Blue corn, Hidista Red dry beans, and winter squashes grow in physical symbiosis. Abbie works to incorporate heirloom seeds with deep local lineages,

drawing inspiration from Indigenous culinary leaders like Chef Elena Terry of Tall Grass and founder of Wild Bearies. Terry’s ongoing efforts to recover and re-establish ancestral Ho-Chunk bean and squash varieties, seeds carried through generations of forced displacement and preserved in woven garments, inform the long-term historical care applied to Taliesin’s dirt. Every plant cultivated here holds a story that stretches far beyond simple plate presentation, honoring the original stewards who farmed these ridges long before Wright’s fellowship arrived. The real brilliance happens where Abbie’s daily harvests cross paths with Keeley’s kitchen line. The two meet continuously to coordinate planting schedules and seasonal yields, turning potential garden surpluses into creative culinary assets. Delicate borage flowers tasting of crisp cucumber and spicy nasturtium blooms adorn daily salad plates, while wild wood sorrel provides a bright, lemony bite. When herb crops overflow, Abbie hand-harvests lemon balm, anise hyssop, Tulsi basil, and scarlet bee balm, handing them directly to Keeley, who dries and packages

them in-house for a custom line of autumn tea bags. Their seamless feedback loop drastically reduces food waste, cuts the carbon footprint of every meal served, and ensures guests consume produce at maximum nutritional density. While commercial produce shipped across the country loses significant nutritional value with every day in transit, food harvested steps from the kitchen retains seventy to eighty percent of its original vitality. When lunch service winds down in the off-season, the space becomes an intimate venue for an Experiential Dinner Series: four-course prix fixe meals that sell out quickly from autumn through spring. Guests are invited to step inside the landscape for hands-on learning in land stewardship, design, and local foodways through their weekend artisan workshops and corporate retreats. Taliesin is not a stagnant museum piece preserved under glass. It is a living, breathing local homestead waiting for nearby neighbors to sit down, catch their breath, and taste the vibrant abundance growing right in our regional backyard. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

Rooted Restaurants Dining Where Ingredients Are Sourced Locally Helps Sustain Our Agricultural Community ARTICLE BY JILL HEILMAN | PHOTOGRAPHY BY

BOBBI PETERSON PHOTO & PROVIDED

The average American meal travels 1,500 miles before reaching your plate. Here in Wisconsin, we are surrounded by some of the richest agricultural land in the country. We’re quite undeniably known for our farmlands, yet a shocking amount of food is shipped to mega-corp packaging facilities and sent out of the Midwest, while we buy West Coast greens. That distance comes with lost nutrients and a heavy carbon footprint. Not to mention the opportunity cost of that dollar in our local economy. Make it make sense. Building direct farmer relationships takes intentional effort, but a quick cost-benefit analysis would surely prove it to be a worthwhile investment. The plated perfection of fresh produce is unmatched, and the insight into your protein source is probably more important than we care to realize. Sure, sourcing locally often costs a little more, and honestly? It should. That extra bit guarantees vetted food grown with integrity in nutrient-dense soil, harvested days or even hours before it hits your fork. No long-haul refrigeration or chemical preservatives. You get total transparency and cleaner ingredients to fuel your body. Recognizing this quality stabilizes our farmers, allowing them to keep farmland active and ensuring we keep Wisconsin, Wisconsin. These restaurants have established roots in our local food system:

Farm-to-table is a movement with

regional food system that stays

Canter Inn offers fine dining inside a historic 1902 Queen Anne Victorian home where husband-and-wife chef duo Jon Nodler and Sam Kincaid blend the area’s Swiss heritage with a contemporary approach. They’ve built relationships with Green County’s growers to incorporate the area’s agricultural abundance, with a menu intentionally set to shift with the seasons.

independent, transparent, and

Dinner Service

purpose. Choosing restaurants that source locally means

cleaner, nutrient-dense food, a smaller carbon footprint, and a

distinctly Wisconsin. 22

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

CANTER INN | New Glarus

The Madison Club prioritizes sourcing locally.

ORCHARD | Verona Orchard is a direct extension of The Cider Farm, a 166-acre organic orchard in Mineral Point where owners Deirdre and John cultivate rare English and French apples, translating the Driftless region terroir into complex, small-batch ciders. The restaurant takes farm-to-table a step further by pairing them with locally sourced seasonal dishes in a crisp, openair environment with a community feel centered around sustainability.

Lunch and Dinner Service

PASTURE AND PLENTY | Madison

LONGTABLE BEER CAFE | Middleton

Pasture and Plenty makes supporting local farmers effortless for busy families. Whether in for a quick bite, grabbing from the deli on the fly, organizing catering for who knows what this time, or relying on their meal kit service, you can trust every meal is all-natural, plant-based, or pasture-raised. They’re the true versatile-style farm-to-table dream.

Longtable is built around communal seating and shared plates. Aware that craft beer culture brings people together who care to share, their casual, gathering-focused space pairs an impressive 300+ beer collection with a menu that honors Wisconsin farmers and artisanal producers. It has become a neighborhood staple for the love of beer and farm-fresh ingredients.

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cultivating a connected food system REAP Food Group is Building Resilient Localized Food Systems for the Benefit of All Food brings us together, yet the systems behind it are overlooked. Decisions about our food and farm landscape touch nearly every corner of our community, from the school cafeteria to the water we drink. As we move into a season of key community choices, it’s worth understanding how our food systems work and why a thriving local network benefits everyone. REAP Food Group is a Dane County-based nonprofit that has spent over 25 years building a stronger, more resilient local food system. Guided by values of justice, reciprocity, and celebration, we work with farmers, schools, businesses, and neighbors across Southern Wisconsin to establish the structure that gets good food grown close to home to reach our businesses and the people who need it. Over the past three years, we’ve led the Dane County Food System Action Plan, a community-built roadmap for the future of food in our region. Thousands of residents, farmers, and organizations helped shape it, pointing toward a food system that is more collaborative, resilient, and fair to everyone. Our Healthy School Meals for All Wisconsin, a statewide push to ensure every K-12 student gets breakfast and lunch at no cost, demonstrates what is possible when policy aligns with community care. It sounds simple, but

ARTICLE BY MCL X NOAH BLOEDORN, REAP EXECUTIVE DIRECTOR PHOTOGRAPHY PROVIDED

M UST SE E | L I FE + C ULTU RE

it changes a lot: kids learn better when they’re fed, schools spend less time chasing meal debt, and local farmers gain a steady market for their food. So why does any of this matter to you? Because food systems work. It comes down to the choices behind how food is grown and distributed, either clearing a practical path for efficient structure or creating convoluted obstacles. Why wouldn’t we work to become an interconnected community? It’s good for our economy. Every dollar spent at a local farm or food business tends to stay local, supporting jobs and keeping our farmland in production instead of losing it to development. It makes us more prepared. The pandemic showed us how fragile national supply chains can be. A stronger regional food system, with more local farms, storage, and distribution, means Dane County can better feed itself in times of crisis.

It’s better for the land and water. Diversified, human-scale farming uses fewer chemical inputs, creates less runoff than commodity agriculture, and helps protect the soil and the lakes we love. Every acre shifted away from monoculture is an acre doing more for our environment. It confronts real inequities. Access to healthy food, and the land that produces it, is not distributed evenly in our community. Race, income, and geography all shape who eats well and who doesn’t, leaving over 75,000 residents in Dane County food insecure. Building better food systems systemically addresses that inequity head-on. It builds community. Farmers’ markets, community gardens, and shared meals are places where residents still gather across differences. A thriving food system strengthens the social roots that hold our region together. We believe Dane County can be a place where everyone eats well, farmers thrive, and our land and water are sustained for generations. Reaching that future takes more than a plan. It takes the collective voice of people like you and leaders who recognize the foreseen shortcomings to work together to realize our region’s boundless potential. Movement starts with where you dine and how you stock your fridge! Support regional growers by exploring the Farm Fresh Atlas (farmfreshatlas.org), a directory connecting you to nearby farms, markets, and local food businesses. To find upcoming community events, join our gatherings, and learn more about REAP’s Farm to School, Farm to Business, and Farm to Communities programs, visit reapfoodgroup.org.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

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 I D D L E T O N A N D W A U N A K E E NEIGHBORHOOD

LIST PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

Springfield

$2,250,000.00

$2,310,000.00

102.67%

The Community of Bishops Bay

$1,700,000.00

$1,600,000.00

94.12%

4.5

Baskerville

$1,175,000.00

$1,050,000.00

89.36%

Stonefield

$975,000.00

$1,015,000.00

104.10%

3.5

Downtown Middleton

$899,000.00

100.00%

3.5

Southbridge

$850,000.00

$900,000.00

105.88%

2.5

Westbridge

$849,900.00

$820,000.00

96.48%

Golden Ponds

$799,000.00

100.00%

269

Pheasant Crossing

$754,900.00

100.00%

2.5

Kilkenny Farms

$729,900.00

$720,000.00

98.64%

Stonefield

$725,000.00

$775,000.00

106.90%

2.5

Westview Meadows

$699,000.00

$725,000.00

103.72%

Scenic Ridge Estates

$650,000.00

100.00%

2.5

Sixmile Creek

$649,900.00

$644,025.00

99.10%

3.5

Pheasant Crossing

$609,900.00

100.00%

2.5

Centennial

$599,900.00

$585,000.00

97.52%

Arboretum Village

$599,900.00

$594,500.00

99.10%

119

Northridge Estates

$589,500.00

$575,000.00

97.54%

2.5

Parkside

$574,900.00

$630,000.00

109.58%

Heritage Hills

$562,243.00

100.00%

2.5

Redtail Ridge

$519,900.00

100.00%

508

2.5

Crest at Eagle Trace

$494,900.00

100.00%

135

2.5

Enchanted Valley Estates

$450,000.00

$630,000.00

140.00%

Orchid Heights

$449,900.00

$406,000.00

90.24%

Meadows

$449,900.00

$440,000.00

97.80%

1.5

This data is a sampling of sold properties from August 2026. Source: IRES MLS system.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

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!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

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 1 ST

Downtown Middleton Sip & Stroll Downtown Middleton | 5:00 – 8:00 PM Explore downtown Middleton one business at a time during this fall evening event. Guests can wander between participating businesses while sampling beer, cider, and food along the way. It’s an easygoing way to discover local shops and restaurants, enjoy the changing season, and spend an evening with friends. O C TOBE R 4 T H

Gilda’s Run/Walk Gilda’s Club Wisconsin - 7907 UW Health Court, Middleton | 8:00 AM Lace up for a community-focused morning supporting local families affected by cancer. Participants can choose between a self-timed 5K run and a 2-mile walk, followed by a post-race celebration with food, music, and family-friendly entertainment. Funds raised help Gilda’s Club Wisconsin provide free support, education, and resources to people facing cancer. Register at: https://secure.qgiv.com/event/gildasrunwalk2026/ O C TOBE R 1 0 T H – 1 1 T H

Stars Hollow Days Stone Horse Green - 7550 Hubbard Avenue, Middleton | 3:00 PM Step into the world of Gilmore Girls during a fall weekend inspired by the fictional town of Stars Hollow. Downtown Middleton takes on a small-town, autumnal feel with coffee, sweets, live music, games, trivia, a bonfire, and other themed activities. Fans of the show and newcomers alike can enjoy the free festivities. O C TOBE R 1 0 T H

Young Eagles Flight Event Morey Airport - 8300 Airport Road, Middleton | 9:00 AM Young aviation enthusiasts can take their first steps toward the skies at this free experience hosted by EAA Chapter 93. Participants ages 8–17 will spend time on the ground learning about flying before heading up for a brief airplane ride with a volunteer pilot. Space is limited, so advanced registration is encouraged. Register on Facebook. O C TOBE R 1 0 T H

Grow and Gather: Seed Saving Hillside School - 6604 Hwy 23 Trunk, Spring Green, WI | 9:30 AM – 12:30 PM Visit the Kitchen Garden at Taliesin to discover the importance and magic of saving seeds, both in the garden and in the wild! Take this knowledge to your yard to cultivate your own self-sustaining oasis. Register at: taliesinpreservation.org/events O C TOBE R 1 4 T H

Mahjong Social Charity Event The Kickback - 7622 Lisa Lane, Middleton | 6:00 PM Join fellow Mahjong players for an evening of open play benefiting The Yada Project! All skill levels are welcome, though participants should bring their 2026 Official Mah Jongg League Card and be able to play independently. Costumes are encouraged, with prizes, raffles, and a 50/50 drawing adding to the fun. Tickets are $30. Register at: https://middletonmahjongsocial.as.me/schedule/e41d12bd CONTINUED >

EVE N TS

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Email, Call, or Scan the QR code

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W W W . H A R B O R A T H L E T I C . C O M OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ M I D D L E TO N

events

CONTINUED

O C TOBE R 1 7 T H

Experiential Dinner Series: The Harvest Table Riverview Terrace Cafe - 5607 County Road C, Spring Green, WI | 5:30 PM Experience an intimate evening at Riverview Terrace Cafe, the world’s only remaining Frank Lloyd Wright-designed restaurant. Each dinner features a four-course prix fixe menu highlighting seasonal ingredients. Join for an immersive social evening and leave with a keepsake to remember the unique experience. Register at: taliesinpreservation.org/cafe-dinner O C TOBE R 1 7 T H

Charanga Agozá Cuban Salsa Night Vitruvius Coffee & Tea - 7429 Elmwood Avenue, Middleton | 7:00 – 9:00 PM Spend a Saturday evening with live Cuban salsa from Charanga Agozá at Vitruvius Coffee & Tea. The outdoor patio will set the scene for an evening of lively rhythms, dancing, and conversation, with coffee and other drinks available throughout the performance. Admission is $15. O C TOBE R 3 0 T H & N OV E M B E R 1ST

Weekend Workshop: Sourdough Breads with Regional Grains Riverview Terrace Cafe - 5607 County Road C, Spring Green | Friday 12:30 PM & Sunday 3:00 PM Spend a weekend at Frank Lloyd Wright’s Taliesin estate learning how to bake sourdough bread with regionally grown, stone-milled grains! Discover the art of sourdough baking using time-honored techniques. Get hands-on practice mixing, shaping, and baking. Sample your creations and take home a sourdough starter, recipes, and tips while learning how to support your local grain economy. Register at: taliesinpreservation.org/weekend-workshops

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EVE N TS

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