Issuu

THE FOOD AND DRINK ISSUE

F O O D + B E V E R AG E

LO G H AVEN, N EW OWN ERSH I P & A CO M MU N IT Y GATH ERI NG PL ACE CH EF CARM IN E, BRIN GIN G H IS H O M ETOWN TO YOU R H O M ETOWN A N EW T WIST O N WI N E TA STI NG A R T S + C U LTU R E

GIVIN G BACK TH ROU GH ART O C TO B E R 2 02 6

LIFESTYLE LETTER

Sip and Savor, our city, Millcreek Dear Neighbors, What happens when two people who love crave-worthy food, great wine and bringing people together start talking about what our city is missing? That's right, a community food and drink festival emerge. My friend, our neighbor and favorite Millcreek Business Council Chair Mike Gura and I, got chatting spring of 2025 and shared our desire to bring this festival to Millcreek... then it grew to a dine around. And while sitting at Stella's Grill over salads and ice tea, it got a name. Sip and Savor Millcreek. This year, we finally get to bring that idea to life. With the support of many community partners, we are so excited to welcome the community to our home, Millcreek Canyon. On October 11, we invite you to join us in the beautiful meadow at Log Haven for the inaugural Sip & Savor Millcreek Food + Drink Festival. As Log Haven enters an exciting new chapter under new ownership, we can’t imagine a more spectacular setting to celebrate what makes our community and its culinary scene, so special. 38 restaurants from around the city, each offering a taste of their local fare. Among them is Carmine’s Italian Kitchen, featured in this issue. Carmine’s story begins long before the restaurant with time spent in the kitchen alongside his mother, learning to cook and discovering the connection between food, family and tradition. It’s exactly the kind of story we love to tell. Our friends at Wine Academy of Utah is holding a unique twist on a wine tasting with Neighborhood Hive. And because gathering is even more meaningful when we can use it to do some good, giving back will be part of the celebration as well. Park City artist Allen Lund is generously donating his time to create an original plein air painting, giving guests an opportunity to support a meaningful cause while taking home a beautiful piece of art inspired by the landscapes we love. We’re also proud to partner with WasteLess Solutions and the important work they are doing to reduce food waste and strengthen our community. As much as Sip & Savor is about tasting some of the best our city has to offer, it’s also about connection. Come with your favorite people. Meet someone new. Discover a restaurant, a flavor, a sip you’ve never tried. Mike and I cannot wait to welcome you to the meadow. Cheers! JULIE JANKE, PUBLISHER @ M I L L C R E E KC I T Y L I F E S T Y L E

October 2026 PUBLISHER

Julie Janke | julie.janke@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Carlos Toledo | carlos.toledo@citylifestyle.com M AN AG I N G E D I TO R

Jessica Sorbonne | jessica.sorbonne@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Lexi Sorensen | intern.millcreekcitylifestyle@gmail.com CONTRIBUTING WRITER

Jimmy Santangelo C O N T R I B U T I N G P H OTO G R AP H E R S

Robyn Woolley, Brecken Jones

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Anna Minnick

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

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

14 Featured

18 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Neighborhood Wine Tasting

Bringing community together one glass at a time.

Preserving Log Haven New ownership ushers an iconic destination into its next century.

Coming Home to Carmine’s

Chef Carmine on the place he’s always cooked from: home.

Lifestyle Letter

City Scene

Business Monthly

How To ARTS + CULTURE

Our Town FOOD + BEVERAGE

Locals Only ARTS + CULTURE

Must See ARTS + CULTURE

Local Limelight FOOD + BEVERAGE

Giving Back LIFE + CULTURE

Eat Right FOOD + BEVERAGE

Events

On the Cover Log Haven’s new ownership: (left), Brandon Hargett, Teri Paulson, Flynn Paulson, Faith Scheffler and Executive Chef Todd Hoffee. Photography: Robyn Woolley

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

BRECKEN JONES

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1: Woodrow Cole performs at Sound Bites at Millcreek Common. 2: Jon Francia Pierre and Savanna Francia at the Partner Appreciation Evening at Hale Centre Theatre. 3: Jimmy Santangelo of Wine Academy of Utah pours Rising Health’s Janae Paciotti a favorite selection. 4: Dang Good Snacks serves up gourmet licorice and smiles at the Farmer’s Market. 5: The 1330 Design Collective Fashion Show at Millcreek Common. 6: Principal Artist, Katlyn Addison, of Ballet West. 7: Players of Utah Islanders Football take on practice one tackle at a time.

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Sip & Savor: Dine-Around & Festival

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Support local fare this fall with Sip & Savor! Starting September 1st, use our issues to explore your way through featured neighborhood restaurants and vote for your favorite. This Dine-Around ends at the grand finale Festival on October 11th from 12–4 PM at historic Log Haven. Tickets include tastings from 20+ restaurants, drinks, live music, and transportation. Space is limited; buy tickets today to champion our community by scanning the QR code! Info at sipandsavormillcreek.com

Help make holiday wishes come true through Project Elf, The Christmas Box International’s annual community giving campaign. Donate new, unwrapped gifts or gift cards to support children, teens and young adults who have experienced abuse, neglect or homelessness. Contributions help provide Christmas-morning gifts while keeping Resource Rooms stocked with essential items throughout the year. Organize a donation drive, shop the wish lists or make a monetary contribution today.

Photography by Log Haven

Photography by The Christmas Box International

Photography by Warr Dental

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Sound Bites at

Millcreek Common My 10-year-old son and I heard the band before we reached the stage. Fiddle and guitar carried through Millcreek Common, permeating the vendor tents, restaurant patios and conversations of shoppers who strode through the Market. The market was its own form of entertainment. We wandered through an eclectic collection of carts, sampling homemade chocolate-and-cereal sweets and sipping virgin piña coladas. At one point, we encountered a man juggling swords amid the setups. My son

Band Members: Woodrow Cole, Gardner Stevenett, Austin Frodsham, Tim Myers, Casey Romnie and Dan Pectol.

stopped and gaped while I tried on rings from a homemade jewelry stand. We eventually settled near the stage with an unconventional, but delectable grilled cheese: gooey cheddar pressed between two homestyle waffles. Around us, children danced alongside their parents while Sound Bites regulars unfolded lawn chairs and sipped fresh-squeezed lemonade. Onstage, Woodrow Cole picked his guitar while crooning to a homegrown Americana sound. The frontman of the local group praised the unusually polished experience—particularly the work of sound engineer Matt Parrish—and the setting, with the market, restaurants and beer garden all within easy reach. “The sound was incredible,” Cole said. “It was well above what you'd expect from an event at a market. I give it a 10 out of 10.” For Cole, the evening also offered something many club and bar performances cannot: the chance to play for everyone. “It gave us the opportunity to perform for family, loved ones and people of all ages,” he said. “There are neighbors and friends who don’t come out to venues, but they feel comfortable in that setting.” Following Woodrow Cole was Strange Familia, another local band with a funky indie sound and an evident following. Younger listeners gathered near the stage, bobbing their heads to the upbeat tracks as evening settled over the Common. Cole, meanwhile, found one final perk waiting offstage. “I’d also like it on the record,” he said, “that after we played, I got that amazing soft serve ice cream from the truck. You can't go wrong with that." Whether you attend Sound Bites to be enveloped in local music or enjoy a street taco, one thing's for certain: neither will disappoint.

Where Music Meets the Market ARTICLE BY JESSICA SORBONNE PHOTOGRAPHY BY BRECKEN JONES

H OW TO | ARTS + C ULTURE

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NEIGHBORHOOD

WINE Bringing Community Together One Glass at a Time

ARTICLE BY JIMMY SANTANGELO PHOTOGRAPHY PROVIDED BY NEIGHBORHOOD HIVE

TASTING What do butcher paper, snacks and wine all have in common? The ability to bring people together in a neighborhood for a fun and engaging wine event. As a sommelier, I love this style of wine tasting. Wine can sometimes feel intimidating, especially when the conversation becomes focused on technical tasting notes, complicated terminology or elaborate food preparation. But when you strip those things away, something interesting happens: your guests become more engaged with one another. The wine becomes less of a subject to study and more of a reason to gather. That’s what makes a neighborhood wine tasting so much fun. It doesn’t need to be formal or overly planned. Instead, it can be relaxed, interactive and centered around simple food and wine pairings that encourage guests to taste, talk and share their reactions with the people around them. Best of all, this is the type of tasting you can enjoy right in your own home.

Jim Santangelo, the owner of Wine Academy of Utah

O UR TOWN | FO O D + BEV E RAGE

All you need are sheets of butcher paper to act as your placemats. Arrange a few small snacks across the paper, then write the name of each one by hand directly beside it. Line up the corresponding wine glasses along the top, pour the wines and invite your guests to start tasting. It’s as easy as that. The simplicity is part of the experience. Guests can move from one pairing to the next, noticing what they enjoy and talking about how the food changes their perception of each wine. There’s no pressure to come up with the “correct” tasting note or know the right wine vocabulary. The point is simply to pay attention to what you taste and enjoy the conversation it creates.

This approach also makes wine tasting feel much more accessible. Instead of preparing an elaborate meal or trying to recreate the atmosphere of a formal tasting room, you’re using things you can easily set out on the kitchen counter or dining table. The handwritten butcher paper adds to the casual, communal feeling and gives everyone permission to explore without taking the experience too seriously. Wine has a way of bringing people to the table. A neighborhood tasting takes that idea and makes it wonderfully simple: a few bottles, a few bites and a group of people willing to gather around and discover something together. Sometimes the best wine experiences aren’t about what’s in the glass. They’re about who is standing around the table with you.

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Log

H AV E N

New ownership ushers an iconic destination into its next century. There are restaurants people enjoy, and then there are restaurants that become part of people's lives. Log Haven belongs firmly in the second category. For decades, Utahns have celebrated anniversaries beneath its timber beams, exchanged wedding vows beside its waterfalls and introduced out-of-town guests to one of the state's most remarkable dining destinations. Some remember childhood trips for Mickey Mouse pancakes. Others remember proposals, milestone birthdays or simply a favorite table overlooking Millcreek Canyon. When Brandon Hargett and partners Flynn and Teri Paulson acquired the restaurant earlier this year, they understood they weren't simply purchasing a successful business; they were becoming caretakers of a place already rich with tradition. "We're trying to enhance what's already here while preserving the old soul," Flynn says. It's a phrase that surfaced repeatedly during our conversation and one that seems to define the group's philosophy. Their vision isn't to reinvent Log Haven; instead, they're asking a more difficult question: How do you help an iconic place evolve without changing the very things that made people love it? For Flynn, the answer began the first time he walked the property. Although he had attended events there over the years, he had never fully explored the grounds. After touring the restaurant with Brandon, he found himself captivated by the way it seemed to disappear into the landscape. "It blends in with nature," he says. "You're dining here, but you still feel like you're part of the canyon."

That connection to place has become central to the group's vision. Every improvement they've made has been measured against one simple standard: Does it honor what Log Haven already is? Some changes are immediately noticeable. The exterior has been refreshed with a darker paint palette, landscape lighting now highlights the property after sunset, and subtle aesthetic improvements continue throughout the grounds. Others happen out of sight: modernizing processes, improving the restaurant's online visibility and investing in infrastructure guests may never notice but will inevitably experience. "We're trying not to change a lot," Brandon says. "People already love this place. We just want to make it better." That same philosophy extends into the kitchen. Initially, Brandon imagined making broader changes to the menu. Instead, he discovered something many longtime guests already knew: people return to Log Haven because certain dishes have become part of the tradition. Rather than replace them, the culinary team has focused on refinement. The filet remains a favorite. So does the chicken entrée that somehow became everyone's answer when asked what they would order for dinner. The pastry program continues under Steve Takahashi, who arrives before dawn to prepare desserts from scratch, while Chef Todd Hoffee—after spending a decade working under longtime executive chef Dave Jones—has stepped naturally into a leadership role. Instead of conducting a national search, ownership chose to promote from within, allowing Jones to continue mentoring the chefs he spent years developing. During the conversation, the group recalled the moment Dave learned of the decision. He became emotional. CONTINUED >

LOCA LS ON LY | ARTS + CU LT U RE

“It’s that delicate balance of preserving the old soul and improving it.” -Flynn Paulson

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

“It really does feel like we are honoring the (From left) Teri Paulson, Executive Chef Todd Hoffee, Brandon Hargett, Faith Scheffler and Flynn Paulson.

It wasn't simply about a promotion; it was about continuity. That respect reaches well beyond the menu. Several members of Log Haven's staff have spent decades with the restaurant, something Teri immediately recognized as one of its greatest strengths. In an industry known for turnover, employees have built careers here, creating a culture guests may never consciously notice but almost certainly feel. "You don't get that anymore," she says. Neither do you often find an independently owned fine-dining restaurant tucked inside a national forest setting. Faith Scheffler, who has been part of Log Haven for years and remains a partner under the new ownership, points to that combination as one of the restaurant's defining characteristics. Guests aren't simply coming for dinner. They're stepping into a log home surrounded by waterfalls, wandering the grounds after a meal and watching wildlife move through the canyon. It's an experience that can't easily be replicated. The challenge, then, becomes finding thoughtful ways to invite even more people into that experience. Perhaps nowhere is that more evident than Sunday brunch. After decades without regular brunch service, Log Haven now welcomes guests every Sunday morning with a menu designed to feel elevated but approachable. Families gather on the patio while acoustic musicians perform nearby. Elaborate Bloody Marys and handcrafted mocktails share the table with classic brunch favorites, creating a different rhythm than evening service while remaining unmistakably Log Haven. The response has surprised even the owners. Only weeks after launching brunch, Faith struck up a conversation with an out-of-state couple dining on the patio. They hadn't come because of nostalgia. They had searched online for the best brunch in Salt Lake City, and Log Haven appeared. For a restaurant whose reputation has traditionally been built through generations of word of mouth, reaching an entirely new audience feels significant.

LOCA LS ON LY | ARTS + CU LT U RE

space that we are in. And I think that’s a goal for all of us to continue.” -Faith Scheffler

The entrance to the historic Log Haven.

But brunch is only one piece of a broader vision. Community yoga in the meadow recently drew more than 100 participants. Live music has become part of the weekend atmosphere. Wine dinners, culinary experiences, concerts and additional community events are being discussed. Teri speaks enthusiastically about incorporating more local agriculture into the menu, from regional ranchers to ingredients grown on the property itself. The goal isn't to become trendier. It's to create more opportunities for people to experience a place that has always deserved to be experienced. As our conversation came to a close, I asked what success would look like five years from now. No one mentioned opening more locations or expansion. Instead, they spoke about remaining good stewards, supporting the community, preserving the culture built by longtime staff and ensuring Log Haven continues to create memories for another generation of guests. It feels like an appropriately humble ambition. After all, when you inherit a place that already means so much to so many people, perhaps the greatest accomplishment isn't changing its story. It's making sure the story continues.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

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Giving Back Through Art

ARTICLE BY ALLEN LUND PHOTOGRAPHY PROVIDED BY ALLEN LUND

Artist Spotlight: Allen Lund 24

M UST SE E | ARTS + C ULT U RE

Art is more than a profession for Allen Lund. It’s a family legacy. A third-generation professional artist, Lund grew up surrounded by creativity and a deep appreciation for the landscapes of the West. His mother, Nancy Lund, is an acclaimed Utah painter and recipient of the Utah Governor’s Award, whose work has been collected internationally, including by Presidents Ronald Reagan and George H. W. Bush. His father, Kenneth Lund, was a respected wildlife and landscape artist whose work for Rocky Mountain Bank Note appeared on some of the earliest scenic checks. Lund has carried that artistic heritage into a career of his own. A lifelong professional artist, he owned a fine art gallery in Park City for nearly a decade and today devotes much of his time to painting, with a particular passion for plein air work; painting outdoors, directly from the landscape. Whenever possible, he travels with his paints, capturing not simply a place, but the light, atmosphere and experience of being there. This October, guests of Sip & Savor will have the opportunity to experience Lund’s creative process firsthand. He has graciously donated his time and talent to paint live during the event, creating an original work of art as the evening unfolds. The completed painting will then be raffled during Sip & Savor, giving one guest the opportunity to take home a one-of-a-kind piece created as part of the afternoon. Looking ahead, Lund is expanding the ways people can experience his work. Beginning in 2027, he plans to offer juried, intensive five-day painting workshops for artists seeking an immersive experience. Dates, destinations and application details will be announced at the beginning of the year on his website. He is also launching a collection of fine-art giclée prints featuring his Utahinspired work, making his art accessible to a broader audience through select galleries, retailers, furniture stores, interior designers and other curated outlets. Lund’s original paintings are currently represented by Park City Fine Art, with more of his work and upcoming projects available at allenklund.com.

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COMING HOME to Carmine’s Chef Carmine Delli Bovi of Carmine's

CHEF CARMINE ON THE PLACE HE’S ALWAYS COOKED FROM: HOME. ARTICLE BY JESSICA SORBONNE | PHOTOGRAPHY PROVIDED

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

The first thing Carmine Delli Bovi remembers isn't a restaurant, it's olive trees . . . hundreds of them. Growing up south of Naples in Battipaglia, his family never bought olive oil. They pressed their own. There were pigs that became prosciutto, pancetta and salami. Tomatoes ripened in the backyard before becoming sauce. Meals weren't assembled from recipes as much as they were harvested from the land. "It was natural," Delli Bovi says. "We made everything." Those early lessons—long before culinary school or restaurant ownership—still shape every decision inside Carmine's restaurant, where handmade pasta, imported Italian ingredients and a woodfired brick oven reflect a philosophy rooted less in trends than tradition. After a brief chapter of experimentation and rebranding, Carmine's is embracing that philosophy more fully than ever. In many ways, it's a return home. Delli Bovi was only 17 when he began spending his days in a neighborhood pizzeria. "I fell in love," he says simply. The kitchen became a classroom. He learned every station, from stretching pizza dough to making fresh mozzarella, and discovered something that felt less like work than calling. At 23, he moved to Utah and managed the kitchen of an Italian restaurant in Orem. In 2016, he opened Carmine's with a vision of bringing authentic Italian cooking to Utah. Ten years later, that vision has only sharpened.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

Walk through Carmine's today and you'll find a newly renovated space that feels modern yet inviting. An added lounge, with jewel-toned accents and plush furniture, offers guests a place to linger over cocktails before or after dinner. Upstairs, private event space hosts everything from birthday celebrations to corporate meetings. The updates aren't about changing the restaurant's identity; they're about giving people more ways to experience it. "In Italy," Delli Bovi says, "people stay." If there's one word Delli Bovi returns to often, it's authentic. Fresh pasta is made in-house daily, sometimes multiple times a day. Flour arrives from Italy. San Marzano tomatoes come from the volcanic soil near Naples. ParmigianoReggiano, prosciutto and other staples are imported directly from their regions of origin. The menu itself remains intentionally focused. Rather than chasing novelty, Delli Bovi prefers perfecting familiar dishes. "A simple pizza is art," he says. Even the restaurant itself reflects his hands-on approach. The massive wood-fired brick oven wasn't purchased from a manufacturer; rather, Delli Bovi built it himself. The skill traces back to another family influence, an uncle who taught him as a boy. In fact, he estimates he's constructed around 20 traditional brick ovens throughout Utah over the past decade.

That willingness to create something piece by piece mirrors the way he approaches cooking: patient craftsmanship over convenience. Recently, Delli Bovi returned to Battipaglia. Walking family land with his father, he found himself reconnecting with the rhythms that first inspired him. His mother cooked for him, transforming a simple squash into a hearty dish with white beans and olive oil. "I think she's the best chef in the world," he says. He studied professional cooking and trained with accomplished chefs, but the recipes guests enjoy at C a r m i n e ' s—t h e marinara, the Bolognese, the eggplant Parmigiana—still trace back to his mother's kitchen. "What she gave me," he says, searching for the English words, "was the passion." Ask Delli Bovi what he orders when he eats at his own restaurant and his answer is surprisingly modest: spaghetti with marinara or a Margherita pizza. The way he sees it, simple fare is the litmus test for a chef’s capabilities. It has to be excellent. It's the same philosophy that now guides Carmine's next chapter. After years of growth and experimentation, the restaurant is embracing what it has always been: a place where old-world craftsmanship, family traditions and genuine hospitality meet around the table. For Delli Bovi, that's never gone out of style . . . it's simply home.

“I love to see how people, with simple ingredients, create something special.”

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

It is everyone’s favorite time of year —

PROJECT ELF! Providing Christmas morning for children and young adults in need.

Each year, The Christmas Box International works with our generous community to fill Santa’s sleigh for children, teens, and young adults who have experienced abuse, neglect, or homelessness. Project Elf offers fun and meaningful opportunities for businesses, families, individuals, and community groups to make the holidays brighter—because every child deserves a Christmas.

SCAN THE CODE to learn more about how YOU can help this year — and about our Donation Drop-Off Locations. • Donate GIFT CARDS — $25 Walmart gift cards are our GREATEST NEED thechristmasbox.org/project-elf every child deserves a childhood

• Donate NEW & UNWRAPED gifts from our Wish List or Amazon Christmas Wish List • Monetary Donations are always welcome!

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DINING F OR A C AU S E EXPANDING OUR CAPACITY TO CARE

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G IV IN G BAC K | L I FE + C ULT U RE

This fall, our culinary community is coming together for more than just incredible dining. The upcoming Sip & Savor event celebrates the finest local flavors while championing a crucial cause: combating food waste. As guests enjoy the best of our local restaurants, their participation directly supports WasteLess Solutions and its mission to divert fresh, perishable food from landfills and into the hands of families in need. For WasteLess Solutions, that mission already means rescuing thousands of pounds of food every weekend. But as those efforts have grown, the

organization has encountered a logistical challenge: having enough cold storage to accommodate the food it rescues. “We're honored to partner with Millcreek City Lifestyle on an event that showcases Utah's vibrant culinary community while investing in a more sustainable future. Sip & Savor highlights the talent of our local restaurants and gives attendees an opportunity to make a real difference by helping us expand our food rescue efforts and provide more meals for families across Utah,” says Alexx Goeller, Chief Executive Officer of WasteLess Solutions. Currently, WasteLess operates out of a shared commercial kitchen where refrigeration space is strictly limited. All rescued food must be removed by Tuesday, creating a bottleneck that affects the team’s ability to efficiently sort and distribute produce through its weekday Mobile Markets and nonprofit partners. Increasing that cold-storage capacity is the goal of WasteLess Solutions’ “Fund-a-Fridge” campaign, an initiative that will directly impact the organization's ability to store food, and in affect, the many people who benefit from its efforts. The campaign hopes to raise $20,000 to secure either a refrigerated shipping container or a larger, dedicated warehouse space. For an organization working with fresh, perishable food, expanded cold storage would significantly change its operations. With additional refrigerated space, volunteers would be able to safely store large, unexpected donations while preparing that food for distribution. The added capacity would also allow WasteLess to curate culturally relevant foods for specific communities and maximize the impact of volunteer hours.

Those changes are at the heart of what the Funda-Fridge campaign is designed to accomplish. By addressing the organization’s current storage bottleneck, the additional infrastructure would support WasteLess as it sorts and distributes rescued food through its Mobile Markets and nonprofit partners. Sip & Savor brings that effort together with another part of the community: Millcreek’s local restaurants. The event gives attendees an opportunity to experience the area’s culinary talent while helping WasteLess expand its food rescue efforts and strengthen its community impact locally. Every dollar raised through the campaign contributes to the infrastructure WasteLess needs to bridge the gap between abundance and need. With additional cold storage, perfectly good food can be safely stored and distributed rather than ending up in the trash. For Sip & Savor guests, an evening centered on local food also becomes an opportunity to help more of that food reach Utah dinner tables. It also connects an enjoyable night out with a larger community effort to reduce waste and make better use of available food.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

EAT R IGH T | FO O D + BEVE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / M I L LC R E E K

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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

Cross E Ranch Fall Festival 3500 N. 2200 W. Salt Lake City, Utah 84116 | 4:00 PM Join Cross E Ranch through October as we celebrate fall festivities! Come to Cross E Ranch and enjoy an evening of face painting, pony rides and the petting zoo, pumpkin picking, the corn maze, giant slide, and of course, our famous apple cider donuts (and more!). O C TOBE R 3 RD

Christmas Box, The Black and White Pearl Gala The Living Planet Aquarium | 6:00 PM Please join us at our 6th annual gala as we celebrate 30 years of changing lives, honoring the children we serve, and building a future where every child feels protected, valued, and loved. O C TOBE R 8T H

Festival Transylvania Millcreek Gardens | 6:30 PM Festival Transylvania of Millcreek Gardens is a delightful Halloween experience for the whole family to enjoy together! Step into a world of whimsical wonder in a spook alley that is perfect for all ages. O C TOBE R 1 0 T H

Millfreaks Millcreek Common | 6:30 PM Join the ultimate Entertainment Scavenger Hunt across Millcreek, packed with live music, street performers, games, contests, and spine-tingling surprises. O C TOBE R 1 1 T H

Sip and Savor Log Haven | 12:00 PM Join us at the grand finale celebration of our dine-around event. This isn't just a food festival; it’s a community effort to support local partners and boost economic growth. By joining, you invest in local culinary artisans and support WasteLess' fundraiser of $20K for essential food rescue refrigeration. O C TOBE R 1 7 T H

Runtastic Haunted Kids Run & 5K Sugar House Park | 8:00 AM Costumes encouraged! Race the Haunted Salt Lake City Half Marathon through Emigration Canyon, Spook Alley and an eerie graveyard before finishing at Sugar House Park. Choose the fast, festive 5K around the park or let little monsters tackle a half-mile Kids Run through Spook Alley. Visit: https://runtasticevents.com/haunted/ for tickets.

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