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LIFESTYLE LETTER

What’s Brewing This Season There's something about the smell of good food that pulls a neighborhood together faster than almost anything else. As the leaves change and the patios start closing up for the season, our attention naturally shifts indoors, to the kitchens, dining rooms and venues where the real conversations happen. This issue, we're leaning into that and celebrating the flavors, spaces and people that make Denver's food and drink scene feel like home. This month we are at Bigsby's Folly, the winery and event space that's become a favorite for anyone who likes their wine made a few blocks from where they're drinking it. We also caught up with Sandy Schuester, who's reimagining a beloved local hotel from the ground up, room by room. Her redesign is proof that hospitality is as much about how a space feels as what's on the menu, and it's the kind of project that changes how people think about visiting, or living in, this city. We can't wait to show you where it's headed. We also caught up with the folks behind the Great Mexican Beer Fiesta, a celebration that's turned into one of the best reasons to gather with neighbors this time of year. Between the music, the food and the beer itself, it's the kind of event that reminds you how much better everything tastes when you're sharing it with a crowd. And if you haven't been to Ocean Prime lately, their new menu is worth the trip on its own, proof that even the classics know how to evolve without losing what made them favorites in the first place. We also sat down with Jason from AeroSeal of Colorado, whose work behind the walls keeps our homes comfortable long after the dinner parties end. It's a good reminder that a great gathering starts with a house that actually works. And since Halloween is right around the corner, we've put together ideas for decorating your porch and your table without losing your sanity or your budget. Simple, seasonal, and easy to pull off on a weeknight. What ties all of this together isn't just food. It's the people behind the counters, the kitchens, and the front doors who show up every day for their neighbors. That's what this issue is really about. As always, thank you for reading, for supporting the local businesses in these pages, and for making this neighborhood feel like the kind of place worth writing about. N AT E T H O M A S , P U B L I S H E R @ M I L E H I G H C I T Y L I F E S T Y L E _ M AG A Z I N E

October 2026 PUBLISHER

Nate Thomas | nate.thomas@citylifestyle.com CONTRIBUTING WRITERS

Valerie Bianculli, Marisa Harris, Nick Evans, Sandy Schuster C O N T R I B U T I N G P H OTO G R AP H E R S

Michael Ryno, Regan Rouse, Meredith Cole, Nick Evans, Nate Castner, Armando Geneyro, Morgan Tisdale

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Otto LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Megan Cagle

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

22 Featured

22 26

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Folly Worth Celebrating

How Chad Yetka turned an unexpected career change, a historic Denver building and a beloved dog into Bigsby’s Folly

Marisa Halloween How To

Recruit the whole family to tackle a quick yet charming Halloween DIY

Still Unmistakably Prime

Lifestyle Letter

City Scene

Business Monthly

Culinary Creations FOOD + BEVERAGE

Our Town LIFE + CULTURE

Decor Trends HOME + DESIGN

How To ARTS + CULTURE

Inspired By FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Local Limelight HOME SERVICES

Events

Refined new dishes rooted in authenticity, craftsmanship, and genuine hospitality

On the Cover A bottle of Bigsby’s Folly Reserve Cabernet rests beside a glowing fire pit on a brick-walled patio, string lights, blue Adirondack chairs, and blooming flowers setting a cozy, golden-hour courtyard scene. Photography: Regen Rouse

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

Spring & Summer Tree Care Starts Here Keeping your trees healthy and your property beautiful all season long

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1-7: Out at Sloan’s Lake, Denver’s dragon boat teams turned an August afternoon into a full-on celebration. Paddlers dug in unison as their dragon-headed boats cut across the water, cheered on by a lakeside crowd that spilled through rows of vendor tents and food stalls. Between races, a gamelan ensemble filled the park with the bright, layered sound of traditional Indonesian percussion, part of a lineup celebrating Asian and Asian American heritage from across the region. With the Front Range rising in the distance and neighbors gathered on the grass, it’s the kind of afternoon that makes you glad to call this city home.

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OCTOBER 2026

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

Denver Museum of Nature & Science Come explore our newest evolution at the Denver Museum of Nature & Science. The Sturm Family Wing includes the Sturm Family Plaza, Sturm Infinity Lobby and Sturm Infinity Theater. Together, this collection of thoughtfully reimagined spaces creates a place we invite you to make your own. Whether you’re watching a documentary about dinosaurs, enjoying a world-renowned author discussion, sipping curated cocktails in the cosmos, designing a memorable hosted event and so much more, there’s room for it all.

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A Little Taste of Takayama in Eastbridge Eastbridge has a new dinner spot worth wandering over for. Hida Japanese Sizzling Skillet & Grill has opened, bringing teppanyaki-style plates and a nod to Takayama, Denver's sister city in Japan's Gifu Prefecture, both known for snowy winters and mountain views. Named for the region's famed Wagyu, the menu favors fresh, flavorful cooking over fuss. It's a welcome addition to the neighborhood, and an excuse to grab a neighbor and see what the sizzle's about.

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Recycling with Purpose: Blue Star Recyclers Blue Star Recyclers makes responsible electronics recycling easy for Denver businesses and neighbors alike. They handle everything from old computers and monitors to phones and office equipment, offering scheduled pickups for businesses upgrading devices or moving locations, plus certificates of recycling and data destruction for peace of mind. Walk-in drop-off is available Monday through Friday, 9am to 5pm, and Saturdays 9am to 1pm. Best of all, every device recycled helps create jobs for people with disabilities right here in Colorado.

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B USIN E SS M ON T H LY

A collection of newly reimagined spaces

See what’s possible when we come together to share in the experience of discovery.

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Korean-Inspired GOCHUJANG CHILI ARTICLE AND PHOTOGRAPHY BY NICK EVANS

Nick Evans has been writing flavorful and approachable recipes for home cooks for over 15 years on his website, Crunch Time Kitchen. His site features over 1,000 recipes for all occasions, but he specializes in fast dinners, game-day eats, and delicious breakfasts. He lives in Denver with his wife and two kids.

DIRECTIONS:

Goch ujang Ch ili

INGREDIENTS:

• 2 ½ pounds chuck roast, cubed • 2 teaspoons kosher salt • 1 teaspoon black pepper • 2 tablespoons neutral oil • 1 medium white onion, chopped • 6 cloves garlic, chopped • 1 cup cherry tomatoes, quartered • ¼ cup gochujang • 1 tablespoon smoked paprika

• 1 tablespoon ground cumin • 1 tablespoon soy sauce • 2 tablespoons brown sugar • 2 tablespoons rice vinegar • 3 cups beef stock • Slivered green cabbage, for serving • Chopped scallions, for serving • Sour cream, for serving

TOOLS: Large pot or Dutch Oven C h a n ge u p yo u r c h i l i g a m e fo r t h e n e x t l a z y fa l l d i n n e r w i t h t h i s Ko r e a n -i n s p i r e d Gochujang Chili

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

1. Prepare Chuck Roast: Cube chuck roast into about ¾-inch chunks. Remove any large pieces of fat, but some fat is fine. Toss cubes with salt and pepper. In a large Dutch oven over medium-high heat, add neutral oil. Add beef cubes and brown well, cooking for 8-10 minutes, stirring occasionally. 2. Start Chili: Remove beef cubes from the pot. Add the onions, garlic, and tomatoes and stir. Use aromatics to scrape up any bits on the pan. Continue to cook for 4-5 minutes until vegetables soften. 3. Spice it up: Add gochujang, spices, soy sauce, brown sugar, and rice vinegar to the pot an stir to combine well. Cook for a minute and then add beef stock. Bring to a simmer and add cubed beef back to the pot along with any juices. Always check the doneness of your beef with a meat thermometer. 4. Simmer the chili: Once simmering, turn heat down to low, cover, and simmer for about two hours until beef is very tender. Stir occasionally to prevent sticking. If the chili is too watery, remove lid so some of the liquid can evaporate. 5. Serve: When ready to eat, serve the chili in bowls with slivered fresh green cabbage, scallions, and sour cream.

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A FOLLY WORTH CELEBRATING ARTICLE BY VALERIE BIANCULLI PHOTOGRAPHY BY REGAN ROUSE & NATE CASTNER

HOW CHAD YE TK A TURNED AN UNE XPECTED CAREER CHANGE, A HISTORIC DENVER BUILDING AND A B E L O V E D D O G I N T O B I G S B Y ’ S F O L LY For Chad Yetka, Bigsby’s Folly was born from a career detour, a little stubbornness and a willingness to take a risk. Yetka built a career in aerospace, beer, homebuilding, consulting and operations. Then, he was fired for the second time. After spending some time “sitting on my back porch and feeling sorry for myself,” Yetka decided it was time to “finally back myself.” Wine became the answer. While researching businesses for sale, he realized that most wineries depend on visitors coming to the vineyard. Yetka wondered: why not bring the winery to the people? “The grapes can travel just fine,” he laughs. “Have the wine travel to the people.”

O UR TOWN | L I FE + C ULT U RE

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

That idea became Bigsby’s Folly, a winery planted in the heart of Denver. The name reflects both the whimsy of the Roaring Twenties-inspired concept and the reaction Yetka received when he first shared his plans with friends. But Bigsby was more than just a name. He was Yetka’s beloved dog, the kind of companion who could make an exceptionally hard day better simply by greeting him at the door. “He was that very special dog that you hopefully have once, maybe twice in your life,” Yetka says. Today, Bigsby’s spirit lives on in the experience Yetka hopes to create for every guest: “to give you the lift that your dog does when he greets you at the door.”

O UR TOWN | L I FE + C ULT U RE

The building itself has its own story. Nearly 140 years old, the structure began as the George Lininger Works and has lived several lives, including serving as a ready-mix concrete plant. Yetka says the space was essentially a beautiful shell when he took it over, located in what was then a different version of Denver’s RiNo neighborhood. Rather than erase its past, he embraced it. Industrial details mingle with elegant chandeliers, while the back bar’s wainscoting incorporates an original ready-mix sign. “We didn’t have to do a lot to build something that really speaks to people,” Yetka says. “All we had to do was respect the heritage of this building.”

“T

GR AP ES

N T R AV

EL JU S T F I N E . H AV E T H E W I N E T R AV E L T O T H E P E O P L E .” That balance of history and polish has helped transform Bigsby’s Folly into one of Denver’s most sought-after event venues. The space hosts roughly 370 events each year, evenly split between social and corporate gatherings, and can accommodate up to 300 guests for a full buyout. It is, Yetka says, “an excellent alternative to a hotel ballroom.” Weddings are fitting. “People walk in, they see the chandelier hanging over the bar, and they immediately…want to have their wedding here.”

The experience extends beyond the setting. With 14 wines on tap and a philosophy Yetka describes as “new world grapes, but old world feel,” Bigsby’s Folly offers an experience that feels personal. Its team is small, trusted and empowered to treat guests like family. “We want them to feel like this is their home away from home,” Yetka says. That may be the heart of Bigsby’s Folly: a place built from an unlikely career change, an old Denver building and a special dog named Bigsby, designed to make people linger, celebrate and connect over a glass of wine. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

From C old to Welcom i ng Inside a Downtown Denver Lobby’s Warm-Up

resurfaced them in stone-like laminate and tiled over the unwanted detailing — custom-millwork looks at a fraction of the price, built to last fifteen to twenty years. The trickiest fix was a glass panel behind the desk that left staff feeling exposed. Carved wood alone didn't work, you could still see through it. Schuster's answer: a decorative film patterned after Colorado's native grasses, layered with wood panels for a 3-D effect that blocks sightlines without blocking light. Scale did the rest. Schuster tested oversized, nature-inspired artwork, sticks and stone patterns, at true scale to draw the eye upward, pairing it with new carpet. Her advice to building owners planning a refresh: treat every element as one coordinated story, not an afterthought, and bring the outdoors in. "We have a lot of natural beauty here in Colorado," Schuster says. "Why not incorporate it into your commercial spaces too?"

Learn more at roomsbysandy.decoratingden.com.

D E C OR T R E N D S | HO M E + D E SIGN

ARTICLE BY SANDY SCHUSTER | PHOTOGRAPHY BY MICHAEL RYNO

Interior designer Sandy Schuster of Rooms by Sandy proves a lobby doesn't need a full renovation to feel transformed — just the right eye for what to keep, what to soften, and where to spend. The lobby Sandy Schuster inherited was classic downtown Denver: soaring ceilings, granite walls, sharp edges, and a security desk built like a fortress. Impressive, but not welcoming. "I wanted to create more visual balance along with physical comfort," says Sandy. Rather than fight the architecture, she softened it, curved commercial-grade furniture, warm wood, and biophilia pulled the space together. That resourcefulness carried through the whole project. The original security desk and kiosks were structurally sound but dated, with an "X" motif the client disliked. Full replacement would have cost upwards of $50,000, plus the disruption of shutting down a busy checkpoint. Instead, Sandy

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C R A F T I NG #l i fe Ghou ls Recruit the whole family to tackle a quick yet charming Halloween DIY ARTICLE BY MARISA HARRIS | PHOTOGRAPHY BY MEREDITH COLE

H OW TO | ARTS + C ULTURE

Perhaps the veggie garden season wasn’t all we hoped for this year, but you can still put those tomato cages to good use! This project uses a few common household items, so you can spook-ify your yard to welcome in the autumn air with a haunted flair on any budget!

SUPPLIES: 1. Old sheets, curtains, or tablecloth (white preferred) 2. Black fabric (we used felt!) 3. Tomato cage (one per ghost) 4. Styrofoam ball (at least 6” diameter) 5. Hot glue gun or superglue 6. Optional – outdoor holiday lights or lanterns

STEP ONE: Flip the tomato cage upside down and bring the spokes towards each other while placing the Styrofoam ball onto the spokes. When you press down on the ball, shimmy it into place until it feels sturdy. It should easily stay in place and hold the spokes together.

STEP T WO: Cover the fixture with your fabric, draping as desired.

STEP THR EE: Cut out shapes from dark felt or fabric for your ghosts to create eyes, a mouth, or any features you want your haunted character to have! A fun idea would be to cut out crescent shaped eyes to create a “laughing ghost.” We went with a traditional round/ oval, but the possibilities are endless! Once you have your cut-outs ready, affix them to the fabric on the “head” of the ghost using hot or super glue.

STEP FOUR: Arrange the ghost(s) in your yard- then, run the lights (or place a lantern) underneath each ghost. Enjoy a ghoulish glow come dusk, and watch your neighbors smile at your creation!

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

GABF WEEK? Let’s Make It a Fiesta

GABF brings the craft beer community together, and the Great Mexican Beer Fiesta adds to the celebration with Mexicaninspired beer, culture, and collaboration. Denver’s Great Mexican Beer Fiesta returns October 10, 2026, during the annual Great American Beer Festival, bringing the flavors, sounds, and spirit of Mexico to Denver Beer Co.’s Platte St. location for a celebration of beer and community. Co-hosted by Denver Beer Co. and ¡Venga! Mexican Lager, this block party brings Mexican-inspired brewing and culture

into the GABF festivities, with unique cultivated cervezas, live Lucha Libre from Hugo’s Lucha Libre, local Latino DJs, live music, food trucks, artisan vendors, and community makers. From 2–8 p.m., wander the street mercado, grab a bite, catch the action, and raise a glass with friends. A portion of proceeds benefits our nonprofit partners. Building bridges, not walls.

ARTICLE BY DENVER BEER COMPANY | PHOTOGRAPHY BY ARMANDO GENEYRO

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

THE GREAT MEXICAN BEER FIESTA

Saturday, October 10, 2026 2:00pm - 8:00pm Denver Beer Co. 1695 Platte St., Denver

COLLABORATION CERVEZAS

Crafted together, celebrated together. Unity is at the heart of our fiesta. Taste the spirit of teamwork with Mexicaninspired beers brewed collectively across our family of brands. Featured sister-brand releases include: Denver Beer Co., Great Divide, Upslope Brewing, & Station 26 Brewing.

ENTERTAINMENT • • • •

Hugo’s Lucha Libre DJ Miggy Live music Street mercado

FOOD & MARKET

Food trucks, artisan vendors, and community makers bring even more flavor and local character to the celebration.

COMMUNITY

A portion of proceeds benefits nonprofit partners, bringing an extra layer of community impact to an afternoon filled with great beer, Mexican culture, local creativity, and celebration. Come hungry. Come thirsty. Come ready to fiesta. #BuildBridgesNotWalls OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

Still Unmistakably Prime Refined new dishes rooted in authenticity, craftsmanship, and genuine hospitality ARTICLE BY CAMERON MITCHELL RESTAURANTS PHOTOGRAPHY PROVIDED BY CAMERON MITCHELL RESTAURANTS At Ocean Prime, quality, consistency, and genuine hospitality have always guided the menu. This latest evolution, nearly 20 years in the making, thoughtfully refines select offerings to elevate the guest experience while staying true to the brand’s roots.

Hamachi Crudo This dish was inspired by our travels, and we really wanted to lean into clean and bright flavors. We choose white soy because it is lighter and saltier than traditional soy. We incorporated citrus in both the sauce and on the plate to add some sweetness and also brighten the flavors of the dish. The mixture of fine cut vegetables on top adds texture and crunch but also adds some complexity and bite from the daikon and red radish. The chili oil and sriracha vinaigrette round out the dish with hints of spice and add some additional acidity. The idea is that all the flavors work together instead of drowning each other out.

Parmesan Baked Scallops The inspiration for this was Coquilles Saint-Jacques. A classic French presentation of sweet bay scallops. Scallops which are naturally sweet balance well together with the dryness of the white wine and the richness of the cream, butter, and cheese that are baked around them. We used more parmesan than Swiss and add in buttered leeks. Then we bake them with garlic oil infused breadcrumbs which add a nice crunch to the dish. The garnish of fresh lemon zest and chopped chives help the dish not eat to heavy and give the flavors a little more definition.

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

Guided by an ingredient-forward philosophy, the culinary team streamlined preparations so premium seafood and proteins take center stage, delivering cleaner flavors and more refined presentations. Rather than chasing trends, Ocean Prime chose authenticity: exceptional food, a classic

cocktail-driven bar program, and genuine hospitality from great people. The result is a menu that feels elevated and modern, yet timeless, unmistakably Ocean Prime, with new additions like scallop au gratin and expanded sushi and seafood options.

Miso Cod The Cod is a black cod which is known for its rich flavor and does so well with being marinated in the salty miso mixture. We let it marinate overnight and then allow it to cook until the sugars caramelize giving it that distinct color you expect with a miso dish. The broth is complex with soy, sesame, mushrooms, and fish sauce that all get balanced out from the sweet and rich flavored fish. Then the savory flavors of the shrimp and scallop dumplings along with the fresh spinach, red radish and chili oil finish out the dish giving our guests a flavor packed dish that is delightful and very different from what we traditionally over on our menus.

Chocolate Cake During our R&D we saw a lot of nostalgic desserts. So, the idea behind this dish was an elevated classic chocolate cake that you want a cold glass of milk with! We use both dark and black cocoa powder for the cake that gives it a real richness. The espresso mousse and whipped chocolate ganache add a creamy and luxurious texture to the cake. Adding in the gold accented chocolate garnish is fun and adds in a unique texture. The large slice and warm chocolate ganache poured table side add a little show to the dining experience and help end the meal with some wow factor.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

ARTICLE BY VALERIE BIANCULLI

PHOTOGRAPHY BY MORGAN TISDALE

SEALING SUCCESS

How Jason Oliver Built AeroSeal Colorado

When homeowners think about comfort, they often focus on furnaces, air conditioners, or insulation. But according to Jason Oliver, owner of AeroSeal Colorado, the real culprit behind hot upstairs bedrooms, freezing basements, and uneven temperatures is often hidden in plain sight: leaking ductwork. We sat down with Oliver to learn more about the technology behind AeroSeal, his journey to business ownership, and why helping people, not profits, continues to drive his work.

FOR READERS UNFAMILIAR WITH AEROSEAL, WHAT DOES YOUR COMPANY DO?

“The biggest problem we fix is comfort. We see it all the time, especially in two-story homes where the upstairs is ten degrees hotter than the main level and the basement feels like a meat locker in the summer.” AeroSeal seals ductwork from the inside using a process Oliver compares to “Fix-a-Flat for tires.” Small aerosolized particles travel through a pressurized duct system and collect around leaks until they’re sealed. “The air has no place to go but to the vents,” he explains. “What homeowners notice is stronger airflow, more even temperatures, and a house that finally feels comfortable.” LOCA L LIM E LIGH T | HO ME SE RVICE S

HOW DID YOU END UP OWNING AEROSEAL COLORADO?

Oliver’s path wasn’t exactly traditional. After building a successful career in marketing and sales, he was heavily impacted by the 2008 housing crash. “We lost everything,” he says candidly. “Like a lot of people, we were casualties of 2008.” He began working in the energy-efficiency industry and became a certified energy auditor. During a training course, he was introduced to AeroSeal technology. “I thought it was one of the coolest things I’d ever seen,” he recalls. “The process just made sense.” As he continued auditing homes, he noticed something remarkable. Homeowners who had tried insulation upgrades, furnace replacements, and other costly fixes often found that

sealing their ductwork finally solved their comfort problems. “That’s when I realized there was something special here.” Eventually, Oliver purchased AeroSeal Colorado and paid off the business years ahead of schedule.

WHAT HAS BEEN THE MOST REWARDING PART OF THE JOURNEY?

Oliver doesn’t hesitate. “The reactions we get from our customers. That’s number one.” He points to the company’s extensive collection of online reviews, many written by homeowners who had struggled with issues for years. “People tell us, ‘Best money we ever spent.’ They’ve lived with a problem for twenty years and thought it was just the way the house was built.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / M I L E HI G H

“I want my customers to have the experience that I would want to have in my own house,” he says.

WHAT MAKES AEROSEAL COLORADO DIFFERENT?

Unlike many companies that offer AeroSeal as an add-on service, Oliver’s team focuses exclusively on duct diagnostics, repairs, and sealing.

“WE’VE EARNED FIVE-STAR REVIEWS FROM PEOPLE WHO NEVER NOT

HIRED

GOING

US, TO

WE’RE

CHARGE

SOMEBODY FOR SOMETHING THEY DON’T NEED.”

LOCA L LIM E LIGH T | HO ME SE RVICE S

“Nobody was really servicing ductwork,” he says. “We decided to become experts in it.” The company often identifies disconnected ducts, major leaks, and airflow issues that other contractors miss. “We don’t just seal ducts. We diagnose the problem first.” In fact, Oliver says the company occasionally advises homeowners not to move forward with AeroSeal if testing shows it isn’t needed. “We’ve earned five-star reviews from people who never hired us,” he says. “We’re not going to charge somebody for something they don’t need.”

WHAT CONTINUES TO MOTIVATE YOU TODAY?

“My family, helping people, and doing something that makes a difference—that’s what matters to me,” he says. Looking ahead, AeroSeal Colorado continues to grow, but Oliver remains focused on the same principle that guided him from the beginning. “If I could put a megaphone on our customer reviews, we’d be unstoppable,” he says. “At the end of the day, we’re helping people solve problems they thought they had to live with. That’s what makes this work worth doing.”

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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 - 3 1 ST

Fright Fest at Elitch Gardens Elitch Gardens Theme & Water Park, 2000 Elitch Circle, Denver, CO 80204 | 7:00 PM Six weekends of Halloween mayhem take over Elitch Gardens as Fright Fest transforms the amusement park into a haunted playground. Wander through fog-filled scare zones, ride coasters under a blood-orange sky, and brave walk-through haunted houses staffed by professional scare actors. Family-friendly daytime hours give way to spookier nights, making it a favorite October outing for thrill-seekers throughout West Colfax. O C TOBE R 3 RD & 1 7 T H

Larimer Vintage Market Denver Central Market, 2669 Larimer St, Denver, CO 80205 | 11:00 AM Treasure hunters descend on Denver Central Market as the Larimer Vintage Market fills RiNo's food hall with racks of curated clothing, retro furniture, and one-of-a-kind collectibles. Local vendors handpick inventory for quality and character, turning browsing into a genuine hunt for hidden gems. Between rounds of shopping, visitors refuel at the market's bakeries and coffee counters, making this a full Saturday outing. O C TOBE R 7 T H - 1 0 T H

FunFerence 2026 The Limelight Hotel 1600 Wewatta St, Denver CO 80202 | 6:00 PM The Dames’ annual FunFerence brings together approximately 150 women entrepreneurs and business leaders from across the country for four days of connection, collaboration and professional growth. The event features expert-led sessions, networking, interactive experiences and opportunities to connect with women leading high six-, seven- and eight-figure businesses. More information: FunFerence 2026. O C TOBE R 1 1 T H

Final Farmers Market & Pumpkin Patch South Green, 7601 E 29th Ave, Denver, CO 80238 | 8:30 AM Central Park's Founders Green hosts the season's last Farmers Market and Pumpkin Patch, sending summer off with fresh produce, local vendors, and pumpkins for the picking. Shoppers earn a coupon for every ten dollars spent, redeemable for pumpkins in any size. It's a cherished neighborhood send-off to market season, blending fall traditions with the community feel Central Park is known for. O C TOBE R 1 7 T H

The 10th Annual Tennyson Fall Fest and Pet Parade Tennyson Street (spanning West 41st to West 43rd Ave), Denver, CO 80212 | 10:00 AM The Tennyson Fall Fest Pet Parade, proudly presented by Liz Rossof of The Denver Nook, transforms the Berkley neighborhood into a joyful procession. Over 200 costumed pets march down Tennyson Street to compete for prizes. Founded by Liz in 2018, this heartwarming tradition brings the community together to raise critical funds for the Colorado Pet Pantry. O C TOBE R 2 5T H

Harvest Festival & Trick-or-Treat Street W 32nd Ave (between Perry & Lowell), Highland Square, Denver, CO 80211 | 2:00 PM West 32nd Avenue closes to traffic as Highland Square throws its annual Harvest Festival and Trick-or-Treat Street, drawing costumed kids and families from across the neighborhood. Local shops hand out candy, a beer garden pours seasonal brews for parents, and live music keeps the energy high. Pumpkin patches, games, and photo backdrops round out an afternoon that's a Highlands favorite fall tradition.

EVE N TS

DENVER N

pet p et parade parade pet p et parade parade pet p et parade parade pet p et parade parade pet p et parade parade

I’m a good boy!

Goose, the 2026 Parade Mascot helped raise over $13,000 ! Enter to be next year’s Parade Mascot & Empourium Beer Model, or vote for your favorite!

BENEFITING

&c costume ostume contest contest

Attend, the 2026 Parade on Sat. Oct 17th! Lineup starts at 9:30 at Tennyson and 44th

Presented in partnership with the Mexican Cultural Center

Dia de

Las Almas de las Mascotas The Day for the Spirits of Our Pets Bring a photo, drawing, or memento to remember & celebrate your beloved pets to the community ofrenda in the park at Tennyson and 41st. October 27th 5-7pm

Scan the QR for more information

Denver Nook is a real estate brokerage. DenverNook.com | Liz@DenverNook.com | 970-919-0447 | 3832 Tennyson, Denver CO 80212

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Must present when at time of service write up. Excludes prior services. One coupon per customer. May not be combined with other offers. Not applicable to prior services. Not responsible for typographical or printing errors. Other restrictions may apply. No cash value. Plus tax and applicable shop and disposal fees. Offer expires 11/30/26.

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