Papillion, NE October 2026 by City Lifestyle

Food & Drink

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SHARING FOOD & LOVE TODAY OUR PEOPLE ARE WARM, FRIENDLY, EXPERIENCED & LONG-TENURED, EAGER TO SERVE OUR GUESTS IN A FAST AND EFFICIENT MANNER. WE ARE WELL STAFFED EVERY DAY TO PROVIDE THE BEST EXPERIENCE FOR THOSE WHO ARE ON A TIME SCHEDULE OR RECALL THE GOOD OLD DAYS OF SERVICE.

Come see why the service makes the food better!

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LIFESTYLE LETTER

A Letter from the Publisher Take a moment to recall an unforgettable taste or a smell so rich you could taste it before your first bite. Food has this strange way of creating memories and elevating experiences. It engages our senses and many times even brings us together in community. I have tasted so many delicious food items over the years, but without hesitation I can tell you what takes the top spot. It was a four-cheese spinach pasta that I had on a trip to Rome, Italy. Maybe it was the nostalgia of sitting with friends under a vine-draped patio outside Rome, but that melt-in-your-mouth flavor still lingers. One of the friends who was with me even tried to recreate the dish some years later. Though his version was still very good, it just couldn’t compare. In our Food and Drink Issue, we are sharing stories that all come back to a shared commonality, they all in some way help us come together over food and drink. Here we celebrate the 50-year anniversary of the Papillion Lions Club, who have consistently brought our community together centered around food and drink along with so many other amazing ways they continue to serve our community. We also go behind the scenes to discover just how serious one of our local favorites is about creating truly hand-made eats and treats for us to enjoy. Mix that with some delicious backyard pizza recipes and the hidden gems of locally sourced food items that can be found just up the road, and this issue is sure to be a mouth-watering good read! Have a great October, Papillion! And make sure you treat yourself to a great, local food or drink item before this month is through! Your taste buds will thank you! Cheers!

October 2026 PUBLISHER

Kyler Hendrickson kyler.hendrickson@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Amy Hendrickson amy.hendrickson@citylifestyle.com P U B L I S H E R AS S I STAN T

Amanda Mills | amanda.mills@citylifestyle.com C O PY E D I TO R

Kristen Muldoon CONTRIBUTING WRITERS

Vince Mancuso, Kathy Nickerson, Sidney Tangeman and Amy Hendrickson, Alyssa Lavy C O N T R I B U T I N G P H OTO G R AP H E R S

Bobbi Jo Beaver, Sammie Rodriguez

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Lillian Gibbs QUALITY CONTROL SPECIALIST Anna Minnick

KYLER HENDRICKSON, PUBLISHER @ PA P I L L I O N C I T Y L I F E S T Y L E Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Papillion City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Papillion area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle

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L I F E ST Y LE LE T T E R

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 Papillion 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

12 Featured

18 28

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

50 Years of Service Papillion Area Lions Club Celebrates a Half-Century of Giving Back

Made From Scratch Behind the Scenes at Graley's Creamery and Confections

Taste of the Midwest: Mangelsen’s Local Gourmet Collection

From Grandma Berenice’s Staples to Local Small-Batch Treats, Explore Regional Flavors and Local Shopping at Its Finest

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Giving Back LIFE + CULTURE

Must See FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Events

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.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

CHANTELLE GREEN, PLCS COMMUNICATIONS SPECIALIST

CITY OF PAPILLION

PAPILLION CITY LIFESTYLE

5 7 J HARRISON FROM CREATIVEONE

JOEY SEARS, CITY OF PAPILLION

MIDLANDS PLACE

1: The new Abraham Lincoln statue in City Park celebrates Papillion’s history and connection to the Transcontinental Railroad. 2. PLCS Foundation honored outstanding community members with induction into its 2026 Hall of Fame. 3. Hamilton Heights unveiled a nature-inspired playground encouraging children to explore, create, move, and discover the outdoors. 4. Trinity Financial celebrated a new chapter with an open house showcasing its beautiful new building. 5: The Papillion Twilight Criterium brought competitive racing, community spirit, and family fun to downtown Papillion. 6: Papillion La Vista Monarchs cheer team at the Midlands Place Pep Rally Kickoff. 7: Papillion La Vista South Titans Color Guard perform at the Midlands Place Pep Rally Kickoff.

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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

Your Guide to 2027 Medicare Updates and Enrollment Changes Understanding Medicare’s annual changes is essential for staying protected. For 2027, updates to costs and coverage may influence how well your current plan serves you. With 20+ years of experience and access to over 200 carriers, Richard Townsend provides a free, compliant Medicare review that explains adjustments and enrollment considerations. He also helps evaluate broader insurance and estate planning needs such as Marketplace options, long-term care, life insurance, wills, and trusts. Call 402.616.6962 to schedule your review.

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Clear Vision for Classroom Success Clear vision supports reading, writing, and classroom success, but kids rarely notice sight issues. Regular exams spot depth perception and color vision problems early. Keep in mind, school screenings miss key eye health indicators. Plus, heavy close-up work raises nearsightedness risks, especially without enough outdoor time. Give your child the best start with a comprehensive exam at Walnut Creek Eyecare! Call 402.207.2311 to schedule an appointment.

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A Personalized Approach to Finding the Right Senior Care Finding the right senior care option starts with understanding each family’s unique needs. CarePatrol of Omaha provides a concierge service designed to make that process more personal and manageable. Owner Joel High and his team carefully consider their clients’ priorities, care needs, budget, and timeline before suggesting options, keeping what matters most at the center of every recommendation. Families don’t have to navigate these decisions alone. Visit carepatrol.com/omaha or call 402.557.0719 to learn more.

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50 YE ARS

of Ser vice Papillion Area Lions Club Celebrates a Half-Centur y of Giving Back

Lions Club members at the 50th Anniversary Celebration

ARTICLE BY VINCE MANCUSO | PHOTOGRAPHY BY PAPILLION CITY LIFESTYLE

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

Ken Molzer and Fred Tafoya

Fifty years ago, 28 people came together to establish a Lions Club in Papillion. And not everyone thought they would succeed at the time. “I asked three people in town who were leaders in the community; they told me no,” recalls charter member Fred Tafoya. “They didn’t want to get involved. We didn’t need a Lions Club. But we got it. And 50 years later, look what you have.” Today Papillion has the Papillion Area Lions Club, an organization with more than 125 members supporting more than 35 local projects. In July, members past and present gathered at Papillion Landing to celebrate the club’s 50th anniversary and five decades spent living out the Lions motto: “We Serve.” For Tafoya, some of the most meaningful service happens while conducting vision screenings in local schools. These screening tests indicate if the students are having vision or hearing issues. If the student’s parents are unable to provide them with eyewear or hearing assistance, the Lions can connect them with organizations that might be able to provide that assistance. “That is probably the most satisfying,” Tafoya says. “That we are helping kids who need it.” Vision and hearing assistance remains just one part of a much larger mission. The club supports scholarships for graduating seniors, juvenile diabetes camps, childhood cancer research, and veterans’ programs. Members regularly participate in the Papillion Adopt-APark program at Veterans Park. The club supports visually impaired adults via program partnerships with Radio Talking Books and Outlook Nebraska. Another long-running effort has grown considerably from its humble beginnings. Hops for Harmony began 24 years ago with approximately 150 attendees in the basement of a Holiday Inn, according to Bob Frederick. Eventually, the event moved to Werner Park. This year’s event featured 52 vendors. Last year alone, the club raised more than $25,000 for Project Harmony through the annual fundraiser. In 24 years of Hops for Harmony events, the Lions have raised over $400,000 for Project Harmony. Not every Lions tradition is quite so serious. In fact, some are downright fun.

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Lions Club Members at Hops for Harmony

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Ken Molzer with mascot SNOIL at Hops for Harmony

“That is p ro b a b ly t h e most satisfying. That we a re h e l p i n g kids that need i t . C h i l d re n a re the backbone o f o u r s o c i e t y.” — Fre d Ta fo y a

Ken Molzer once had a stuffed lion sitting in his basement, destined for the dumpster. Instead, inspiration struck while Molzer was serving as club president. He retrieved the lion, fashioned a covering for it, and began searching for a name. His solution was simple: reverse the word “Lions” and call it “Snoil.” Molzer brought Snoil to a meeting and created a tradition. Snoil is a regular at community service events and meetings. “It’s got quite a history,” Molzer says. So does the club. What started with 28 members has endured for half a century, growing through generations of Papillion residents willing to give their time, resources and talents to their neighbors. “This anniversary is not just a celebration of our past, but a renewed commitment to our future,” says Wes Bain, 50th Anniversary Committee chair. After 50 years, the Papillion Area Lions are still finding new ways to do what they set out to do from the beginning: serve. For more information, visit papiolions.com.

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ARTICLE BY KATHY NICKERSON | PHOTOGRAPHY BY BOBBI JO BEAVER

MADE Fro m

S C R AT C H “WE BUY OUR MILK FROM A DAIRYMAN WHO KNOWS EACH OF HIS COWS BY NAME. THAT’S IMPORTANT TO US” - MR. C.

Graley’s Creamery and Confections has anchored a corner of downtown Papillion since 2018, but its history starts in South Carolina, where the Compton family began looking for a new home. The Comptons are better known in Papillion as Mr. and Mrs. C. According to Mr. C., “My wife wanted a place with four seasons. When we moved to Nebraska, we didn’t realize you could get four seasons in one day! We love it here. This is now home.” The Comptons were not ice-cream makers by trade. They came to Nebraska to plant churches, but they say God has a sense of humor. Through a series of events, they eventually found themselves looking for a different way to serve people.

BEHIND THE SCENES AT GRALEY'S CREAMERY AND CONFECTIONS 18

M UST SE E | FO O D + BEVERAGE

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Someone asked, “What are you going to do now?” Mr. C. answered without hesitation. “We’ll open an ice cream shop.” That was news to Mrs. C., but she signed on for the adventure. When the oldest building in Papillion came up for sale, the Comptons knew they’d found a home for their Victorian-themed soda fountain. They started an extensive renovation project while also experimenting in the kitchen. They collected recipes from family members dating back to the 1800s, and many of the ice creams were inspired by old-time church socials. Graley’s flavor ideas come from a variety of sources, including third graders who tour the historic downtown each year. The ice cream was a big hit from the start, but Mr. and Mrs. C. wondered how to keep things going through the winter. That’s when someone came up with the idea for pies. The first batch of hand pies debuted during Papillion’s Winter Wonderland. The Comptons envisioned folks walking around downtown with hot chocolate in one hand and pie in the other. Customers agreed, and they bought about 1,000 pies that weekend. Now, the Comptons and head baker John Rubalcava bake thousands of pies each winter. They knead the dough and make the fillings from the freshest farm grown ingredients they can find. Graley’s offers ice cream, sodas, and confections year-round, while pies are seasonal. Savory pies show up in early November, and sweet pies appear at Winter Wonderland. The entire team from kitchen staff to soda jerks has a simple goal: to be a place where friends and family gather and memories are made. And they do that by offering inexpensive, high quality gourmet treats that the whole family can enjoy. As for that original dream to be a light in the community, nothing changed but the delivery system. Mr. C. says he does more counseling through conversations at the soda fountain than he ever did as a family pastor. Maybe that’s why the ice cream tastes so good.

M UST SE E | FO O D + BEVERAGE

“WE DON’T ADD AN INGREDIENT UNLESS I CAN SPELL IT.”

GRALEY’S CREAMERY AND CONFECTIONS Graley’s recipes require super-premium, all-natural fresh ingredients purchased locally whenever possible. Mr. C. says, “We don’t add an ingredient unless I can spell it.” If something isn’t available locally, Mr. C. travels to meet farmers and make selections. “We buy our milk from a dairyman who knows each of his cows by name,” he says. “That’s important to us.” This attention to detail flows from the upstairs kitchen to the downstairs shop, where every treat is handed over with a locally grown smile.

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THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

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

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, • room temperature • • 3 tablespoons tomato sauce • • 4 to 5 ounces fresh • mozzarella, torn into pieces

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza

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Call and Schedule Your Free Estimate Today thompson3rd.com | 402-296-6051 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / PA P I L L I O N

Aspen Mulling Cider: A classic blend of cinnamon, nutmeg, and cloves transforms apple cider, tea, or wine into warm, fragrant fall favorites.

TASTE OF THE MIDWEST: MANGELSEN’S LOCAL GOURMET COLLECTION ARTICLE BY SIDNEY TANGEMAN AND AMY HENDRICKSON | PHOTOGRAPHY BY SAMMIE RODRIGUEZ Since 1961, Mangelsen’s has been a proud, locally owned, family-run business dedicated to serving the Omaha community. Harold and Berenice Mangelsen opened the store as a Ben Franklin in Westgate Plaza, along with their four sons, Bill, Thomas, David, and Hal. Today, David Mangelsen and his three children, Marla, David A., and Matt, work alongside a passionate team to continue a cherished family tradition spanning over six decades. While long celebrated as Omaha’s go-to destination for creativity, party goods, home décor, fabric, art supplies, and Christmas decorating, Mangelsen’s also takes immense pride in showcasing the rich flavors of our region.

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

As part of their commitment to supporting neighboring businesses, Mangelsen's offers an exceptional collection of local gourmet products—including artisanal treats, specialty seasonings, and handcrafted kitchen favorites. Within this collection, select items earn a spot in Grandma Berenice’s Gourmet, reserved only for products Grandma Berenice herself would approve of today. This special line highlights the standout staples and regional flavors customers have cherished for years. Here is a spotlight of a few customer-favorite treats and pantry staples, featuring select items from the Grandma Berenice line along with other regional specialties.

FROM GRANDMA BERENICE’S STAPLES TO LOCAL SMALL-BATCH TREATS, EXPLORE REGIONAL FLAVORS AND LOCAL SHOPPING AT ITS FINEST

THE LICORICE GUY: Handcrafted in small batches for a fresh, flavorful treat, choose from favorites like traditional red and black, blue raspberry, cinnamon, and green apple, with seasonal flavors available too.

BONES COFFEE: These bold, creative coffee flavors are for anyone who thinks coffee should be anything but boring.

CORA, CALVIN & CARINA’S COLD DRINKS: Fun specialty sodas, classic colas, and cane-sugar favorites—including top brands like Jones Soda, Americana, Hank’s, Dad’s, BAWLS, Boylan, and Joe’s. They’re a hit with customers and staff alike!

WIND & WILLOW: Known for their easy-to-prepare cheeseballs, mixes, and dips, these are perfect for entertaining or creating something delicious with minimal effort.

STELLAR SNACKS: Check out the gourmet pretzels that have become a favorite airline snack, including the popular Maui Monk flavor served on Southwest flights. Vegan, non-GMO pretzels made with flavorful seasonings and plenty of crunch.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / PA P I L L I O N

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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.

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:

• 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.

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

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 dairy-free 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! Website: alyssalavy.com Instagram: @alyssalavyrd

Navigating the Transition to Senior Care? Our Trusted Experts Are Here to Help. We help families find the right care solution for their loved ones at no cost. CarePatrol of Omaha JOEL HIGH Owner, Certified Senior Advisor (CSA)® jhigh@carepatrol.com o: 402-557-0719 | d: 402-899-8286

Your Hometown Veterinary Team We partner with you to provide compassionate care and trusted guidance through every stage of your pet’s life.

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(402) 592-0707

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / PA P I L L I O N

WATER HEATER TRADE-IN SPECIAL! Trade in your old water heater system for up to $1000 OFF your new one.

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 4 TH & 11TH

Papillion Fire Department Open Houses Papillion & La Vista Fire Departments | 8:00 AM Visit Papillion Fire during two Fire Safety Month open houses! Explore the stations, check out fire vehicles, and learn important safety information from your local fire department. Visit Station 4 in La Vista on October 4th from 8–11 AM or Station 3 in Papillion on October 11th from 8–11 AM. Open houses are family-friendly. All ages are welcome. OCTOBER 11TH

Fall Kite Festival La Vista Sports Complex | 11:00 AM

ATER LOW W E? UR P R E SS H LP WIT E H E W OO! THAT T

Enjoy a free day of kite-flying fun. Come see some of the world’s largest and most creative kites and bring your own kite to fly. These massive kites will also take part in multiple candy drops throughout the day, so bring a bag to collect candy. The event runs until 4 PM and is free to the community. OCTOBER 12TH

Touch a Truck Papillion Landing | 9:00 AM

24/7 Emergency Services | Upfront Pricing No Surprise Fees | Trusted Technicians

Explore different service vehicles from your community on October 12th from 9 AM to Noon in the gravel lot north of the Papillion Landing Field House. From fire trucks to police cars, there will be a variety of “trucks” for all. Please note, 9-10 AM is Sensory Friendly hour. Horns, sirens, and lights will not be used during this time.

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plumbriteomaha.com | 402-819-4245 32

EVE N TS

October 9 - November 1

Celebrate spooky season with an evening the whole family will enjoy. Stroll through festively decorated grounds, explore seasonal attractions, and enjoy activities for all ages. Everyone receives a treat bag along the way, and new this year, admission to Arbor Lodge Mansion is included. Come in costume, make memories together, and enjoy just the right amount of frightful fun. See what’s brewing at arbordayfarm.org/halloween.

@arbordayfarm

@arbordaywedding

@arbordayfarm

2700 Sylvan Road | Nebraska City, Nebraska arbordayfarm.org

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That’s what patients say about their experience with Walnut Creek Eye Care. 402.207.2311 | walnutcreekec.com 2063 Creek Side Dr. STE 123, Papillion OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / PA P I L L I O N

events

CONTINUED

OCTOBER 16TH

Friday Night Bites at Papillion Landing Papillion Landing | 5:00 PM Kick off the weekend with Friday Night Bites! Head to Papillion Landing from 5–8 PM for an evening featuring food trucks, a beer garden, music, and more. Gather friends and family, grab something delicious to eat, and enjoy a fun fall evening in the community! OCTOBER 17TH

Mangelsen’s Annual Witches Tea Mangelsen’s | 11:00 AM Get into the Halloween spirit at the Annual Witches Tea presented by Mangelsen’s! Stop by from 11 AM–2 PM for a festive afternoon featuring free hot dogs, chips, water, games, prizes, and more. Don’t forget to step inside to shop one of the area’s largest selections of festive decor and gifts. Gather the family and enjoy some spooky-season fun!

Unlock Your Best Look! House of Colour Papillion helps you discover the shades and styles that enhance your natural beauty. Color Analysis – Discover the colors that make you shine with expert color analysis tailored to your unique undertones. Style, Simplified – Elevate your wardrobe with personalized styling sessions designed to reflect your personality, lifestyle, and body geometrics. Curated Looks, Effortless Shopping – Enjoy a stress-free shopping experience with hand-selected pieces that fit seamlessly into your wardrobe.

Book with Ashley

Book with Katie

Book with McKayla

OCTOBER 23 R D

Baseballoween Werner Park | 5:00 PM Baseballoween returns to Werner Park for the 15th straight year! This free, family-friendly event takes place Friday October 23rd, from 5-8 PM featuring trick-or-treating, activity stations, and a family-friendly movie on the videoboard! Donations for Food Bank for the Heartland will be collected upon entry. Donations are encouraged but not mandatory. Come celebrate a fun-filled night at the stadium!

Want to be featured? G E T I N T O U C H AT 138 N Washington, Suite 201 • Papillion 402.676.0650 | www.houseofcolour.com | @houseofcolour_papillion

EVE N TS

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