Issuu

THE FOODIE EDITION

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

DIRT Y SO DA CO M ES TO TH E PARKL AN D FALL IS H ERE AN D WE’RE RE ADY TO BAKE A N EW TAKE O N B O GE Y CREEK GO LF COU RSE

O C TO B E R 2 02 6

216 E Columbia St Downtown Farmington KREK.com 573- 7 56- 3625 info@krek.com

Doing what the other guys have forgotten,

CUSTOMER SERVICE

Locally Owned & Family Operated Reliable & Dependable Service

Commercial and residential waste removal at affordable prices.

Follow the “Jackson’s Journey” Facebook page to learn more of his amazing story.

Jackson’s Journey Foundation started in 2022 when Daniel Wood learned of his son’s Acute Lymphoblastic Leukemia diagnosis. This 100% non-for-profit organization aims to support all children affected by cancer and also provide financial support to our local families fighting this battle. The Woods family donates thousands of toys to St. Louis Children’s hospital to help put a smile on these brave little faces. You can help too, by donating toys to this amazing cause.

WOODYANDSONSDISPOSAL.COM | 573.664.1003 | 240 BUSENBARK DR, FARMINGTON, MO

LIFESTYLE LETTER

Foodie

October 2026 PUBLISHER

Lena Johnson | Lena.Johnson@citylifestyle.com E D I TO R

Addison Moore | addison.moore@citylifestyle.com

There are some towns where you have to make plans weeks in advance to have a good time. Then there’s The Parkland. Here, a Friday afternoon can turn into a fullblown community gathering simply because a few food trucks pulled into a church parking lot. A new drink shop opens in Bismarck, and suddenly everyone wants to know what a Dirty Soda actually is. A familiar golf course gets a fresh vision, and before long, it has a new story to tell. That’s the thing about this area: we know how to turn the everyday into something worth showing up for. This month, we’re taking you to The Retreat at Bogey Creek, where a familiar local space is entering an exciting new chapter. Then there’s the newest addition to the local scene: the Dirty Soda shop in Bismarck. If you haven’t tried one yet, I have a feeling curiosity is going to win eventually. These stories say the same thing: We like to show up. We show up hungry. We show up curious. We show up ready to try something new. And somehow, along the way, we usually end up seeing someone we know, catching up with an old friend, meeting someone new, or making a memory we didn’t plan on making. That’s what I love about this community. The best parts of life here aren’t always the things you put on the calendar. Sometimes they happen because you decided to stop by. Because someone said, “You’ve got to try this.” Because you took the kids out for dinner and stayed longer than you planned. Because you tried something new just to see what the hype was about. That’s where the good stuff happens. So this month, I hope you’ll do a little exploring of your own. Visit that new spot. Take a drive. Play a round. Order the crazy soda combination. And most importantly, bring someone with you. Because around here, the experience is almost always better when it’s shared. Here’s to good food, new adventures, familiar faces, and all the reasons we keep showing up for one another. Your neighbor Your publisher, LENA JOHNSON, PUBLISHER @ PA R K L A N D C I T Y L I F E S T Y L E

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

Parkland City Lifestyle, Destiny Borgmann Photography, Craig Wood

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

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Parkland City Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Parkland 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 Parkland City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

- "Come Stay With Us"-

Columbia Street Carriage House

Do you have family visiting the Parkland area? Are you looking for something more private and serene than a hotel? Try out Columbia Street Carriage House- your home away from home. Our beautifully curated guest house offers 2 bedrooms, 2 bathrooms, a full kitchen and ample outdoor space. Our location is central to downtown Farmington, making it ideal for enjoying the best shopping and dining options. Reserve your dates now!

Scan now to book your stay Columbia Street Carriage House 806 W Columbia Street, Farmington 314-996-9919

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

20 Featured

20 22

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

New Hot Spot in Bismarck

Bismarck opens latest hot spot

Pumpkin Bread

Perfect recipe just in time for fall

The Retreat at Bogey Creek

Bring your whole family and spend the day

On the Cover Photography: Destiny Borgmann Photography

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Hot Spot FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Home Update HOME + DESIGN

Realty Report REAL ESTATE

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.

Advanced Cancer Care Close to Home Personalized oncology expertise is within reach You deserve cancer care that is both exceptional and accessible. Parkland Health Center’s oncologists provide advanced treatment for many types of cancer, right here in your community. We offer: • On-site chemotherapy and infusion treatment • Access to clinical trials • Seamless referrals You’ll get treatments that are tailored to your cancer care needs at every step of your cancer journey.

Find Care

BJC.org/ParklandCancerCare

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

FARMINGTON REGIONAL CHAMBER OF COMMERCE

PARKLAND HEALTH CENTER

BRYANT RESTORATION

FARMINGTON REGIONAL CHAMBER OF COMMERCE

1: MAC shows up with their team at the Farmington Regional Chamber of Commerce Golf Tournament 2: Tiffany Hewitt is the first graduate of Parkland Health Center’s Patient Care Technician Academy 3: AT&T hosts event for Farmington Regional Chamber of Commerce members 4: The Bryant Restoration Tailgate raises $12,137 for the North County and Farmington backpack programs 5: Jolean Boyer tries Dressage Pro Riding Machine; the latest simulation technology found at “The Stables” 6: The Retreat at Bogey Creek celebrates their grand opening with a ribbon cutting 7: Lead Local cohort assembles at Long Memorial Hall

CONTINUED >

C I T Y SC E N E

807 E Karsch Blvd Farmington, MO 63640

573-756-5760

Dental

Hygiene month

Taking care of your smile is about more than

just keeping your teeth looking their best - it’s an important part of your overall health. Regular cleanings, good brushing and flossing habits,

If going to the dentist makes you a little nervous, you’re not alone. But going to the dentist doesn’t have to be scary! Our friendly team is here to make every visit comfortable, relaxed, and stress-free for the whole family. No judgement, no pressure - just great care and a team that genuinely wants you to feel at home.

and routine dental visits can help keep your teeth and gums healthy for years to come.

Our lovely hygienists from left to right; Angelica, Chris, and Carla

This Dental Hygiene Month, give your smile a little extra love by coming to visit Farmington Family Dental! Your future self and your toothbrush - will thank you! FarmingtonFamilyDental.com

farmington_family_dental

Also find us on

city scene CONTINUED

SAM SCISM FORD

FARMINGTON REGIONAL CHAMBER OF COMMERCE

FROZEN TIME PHOTOGRAPHY

8: Sam Scism Ford leads Operation School Supply and provides 4,000 pencils to local schools 9: Hayden Creek Event Venue celebrates opening with a ribbon cutting 10: Hundreds gather to watch The Flat River Band in Fredericktown

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C I T Y SC E N E

Because at Caring Wounds Unlimited, your healing isn’t just our job — it’s our passion. The right care makes all the difference. When wounds are cared for the right way, your body heals faster, stays protected from infection, and avoids long-term complications. Our team focuses on helping your skin heal beautifully while keeping you comfortable every step of the way. At Caring Wounds Unlimited, we believe everyone deserves to heal well. Proper wound care isn’t just about treating the injury—it’s about restoring comfort, confidence, and quality of life.

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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

Mineral Area College's Rodney Wilson achieves prestigious award Rodney Wilson, a member of MAC faculty, was named the recipient of the Michael Shinagal Award for Service to Others from Harvard University Extension School. This award recognizes graduates who have dedicated time to making a lasting impact through service.

Scan to read more Photography by Mineral Area College

Peak Clubhouse Performance & Development is open for business Peak Clubhouse Performance & Development is officially open, bringing new opportunities for young baseball and softball athletes in our community. Serving boys and girls ages 5–19, the facility offers age-specific training, private lessons, team development, camps, clinics, batting cages, pitching tunnels, and more. The community turned out in a big way to celebrate this exciting new addition. Congratulations to Richard and the entire Peak Clubhouse team!

Photography by Park Hills- Leadington Chamber of Commerce

Well Accounted for Business Services LLC opens second location Well Accounted For Business Services LLC is expanding with a second location, making its accounting and business services even more accessible to clients throughout The Parkland. As tax season approaches, the team is also reminding residents to choose qualified professionals, protect sensitive financial information, and be cautious of refund promises or “free estimates.” With trusted expertise and a growing local presence, Well Accounted For continues helping clients navigate their financial needs with confidence. Photography by Bonne Terre Chamber of Commerce

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P UL L T HR OUGH, GE T DIR T Y,

S TAY A W H IL E

MORE THAN A SODA SHOP, DRIVE-IN DIRTY IS PART OF A GROWING VISION FOR THE HEART OF BISMARCK.

ARTICLE BY ADDISON MOORE PHOTOGRAPHY BY DESTINY BORGMANN PHOTOGRAPHY

H OT SP OT | FO O D + BEVERAGE

What happens when you take a cold soda, add a couple of syrups, a splash of cream, turn up the music, and give people a reason to stay awhile? In Bismarck, you get Drive-In Dirty. The new dirty soda shop on Walnut Street is colorful, energetic, and intentionally different from a typical drive-thru. But for owner Mike Zuccarello, the drinks are only part of the story. Drive-In Dirty represents something bigger: a fresh start for an overlooked space, a new reason for people to stop in Bismarck, and another step toward creating a place where the community wants to gather.

“He saw an empty space and imagined something different.”

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

The idea began with a conversation between Mike and the mayor of Bismarck. Mike saw an opportunity in the town's available space and wondered what could happen if some of those empty areas were put to work. “For the most part, people just pass by Bismarck; they don't stop there,” Mike said. He wanted to change that. Drive-In Dirty is Mike's newest venture, but he's no stranger to entrepreneurship. He also owns ZRM Dumpster and Excavation and Bismarck Coffee, where he spent about six months testing dirty sodas before deciding to take the concept further. The response was immediate. People loved them.

H OT SP OT | FO O D + BEVERAGE

Construction on Drive-In Dirty began around April, and the shop officially opened July 17. The Bismarck community quickly welcomed the new business, supported by Mike's sister, Michelle, and Isabel Rodriguez, along with a small team of five employees who keep the shop moving. Designed primarily as a drive-thru with a walk-up window, Drive-In Dirty keeps its menu approachable and budget-friendly. Customers start with their choice of Pepsi products, add up to two syrups, and then decide whether to make their drink “dirty.” That means adding cream, heavy whipping cream, cold foam, or sweet cream. The combinations are nearly endless.

For those who don't feel like creating their own, the shop offers a menu of signature drinks. The OG, one of the classics, combines Dr Pepper with coconut and lime. Another customer favorite is the Toasted Dream. “You can get something that tastes like a root beer float to something that tastes fruity and tropical,” Mike said. For now, many customers are sticking with the combinations they know, but Mike hopes they will eventually become more adventurous. And that's part of the fun. A dirty soda is familiar enough to feel comfortable, but customizable enough to make it your own.

Destiny Borgmann Photography

“A dirty soda is familiar enough to feel comfortable, but customizable enough to make it your own.”

The drinks may be the main attraction, but Drive-In Dirty has a few savory and sweet options to go with them. Customers can grab a personal pizza, a pretzel with cheese, or, for something sweeter, a dessert pretzel with Nutella. The menu has evolved through customer feedback, TikTok trends, and plenty of experimentation by the team. But Mike's inspiration for Drive-In Dirty didn't come entirely from social media. His travels have also shaped the atmosphere he hopes to create. “In France, everyone is sitting outside and just enjoying a drink,” Mike said. That leisurely, social feeling stuck with him. He doesn't want Drive-In Dirty to be somewhere people simply grab a drink and disappear. He wants it to become a place where people linger, visit with one another, listen to music, and enjoy being out. “I think the Bismarck community is very welcoming to us, and they appreciate what ZRM is doing,” Isabel shares. That community response is important because Drive-In Dirty is only one piece of Mike's larger vision for Bismarck. In the same parking lot, behind the old city hall, Mike plans to build a large pavilion designed to bring people together.

“The pavilion will be used for a mixture of different events, live music, farmers markets, trade shows, things like that,” Mike said. It's a vision that goes well beyond a soda shop. Mike sees an opportunity to turn an overlooked area into somewhere people have a reason to visit and perhaps, more importantly, a reason to return. For a small town, a new business can be more than a new storefront. It can be a spark. Drive-In Dirty is already giving Bismarck something new to talk about, taste, and experience. But its greatest potential may be what happens beyond the drivethru window: more reasons to stop, more places to gather, and more opportunities for locally owned businesses to become part of the community's story. Eventually, Mike hopes to expand Drive-In Dirty into other high-traffic areas. For now, though, his focus remains right here. Right where the idea started. Right where he saw an empty space and imagined something different. The music is playing. The sodas are flowing. The flavors are waiting to be mixed. And Bismarck has a new reason to pull through, roll up, and stay awhile.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

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It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients: • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 1/2 teaspoon ground cinnamon • 1 teaspoon nutmeg • 1/2 teaspoon ginger • 1 teaspoon salt • 1 1/2 cups canned pumpkin • 1 1/2 cups sugar • 2 teaspoon vanilla extract • 1/2 cup vegetable oil or canola oil • 1/2 cup melted butter • 2 eggs Directions: 1. Preheat the oven to 350 degrees. 2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside. 3. Combine the oil, butter, and vanilla in a liquid measuring cup. 4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined. 5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy. 6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended. 7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal. 8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

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

ARTICLE BY DON SEAMAN

Come and Stay a While Come for the golf. Stay for the experience. The Retreat at Bogey Creek brings together a beautiful golf course, driving range, delicious food, and a full-service bar overlooking stunning course views. Relax on the expansive patio, grab a glass of wine at the bar, enjoy an intimate dinner, or celebrate in our event space for up to 80 guests.

Golf, dine, gather and celebrate.

www.theretreatatbc.com 573-218-9360 4215 Hunt Rd, Farmington, MO

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

Craig Wood

A RETREAT FOR EVERYONE The Retreat at Bogey Creek is giving a longtime space a new purpose

Craig Wood

ARTICLE BY ADDISON MOORE | PHOTOGRAPHY BY PARKLAND CITY LIFESTYLE AND CRAIG WOOD

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

For years, the space overlooking the golf course sat quietly, waiting for its next chapter. Now, what was once known as Crown Pointe has a new name, a new purpose, and a fresh invitation to come in, sit down, and stay awhile.

Craig Wood

The Retreat at Bogey Creek is the latest vision from part owners Brian and Donna Gallagher, who saw an opportunity in a space that had been sitting unused for years. They knew the golf course needed a restaurant, but they also saw something more: a place where people could gather, celebrate, enjoy a meal, and simply spend time together. The Retreat isn't trying to recreate what came before it. It's meant to feel more relaxed. More approachable. More like a place you can walk into without wondering whether you're dressed appropriately or whether you belong. In other words, come as you are. The restaurant officially opened March 18, 2026, after approximately three months of preparing the former Crown Pointe space. Because much of the equipment needed to operate a restaurant was already in place, the biggest challenge was bringing the long-unused building back to life. For Brian and Donna, that work was about more than making the restaurant functional again. They wanted to create an atmosphere that felt comfortable

and inviting while still acknowledging the setting that makes the space unique. “We molded the restaurant not to be overwhelmingly golf-themed, but we wanted to have that type of vibe,” Brian said. And the golf course certainly makes itself known. Expansive windows frame the rolling greens and open sky, giving diners a view that changes with the seasons and the time of day. Yet the atmosphere doesn't feel like a formal country club. Instead, there's a sense that you can walk through the door in jeans, shorts, or a T-shirt and settle in without a second thought. “If you're in your shorts, and T-shirts, and flip-flops, that's okay,” Donna said with a laugh. That relaxed philosophy carries into the menu. The Retreat focuses on approachable comfort food with plenty of personality, led by Chris Spence, who brings more than 20 years of experience in the restaurant industry to the kitchen. Chris, who previously owned Spokes in Farmington, also brings along some of the dishes that built a following there, including the bison burger and jalapeño poppers. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

“With all of the glass, it is so beautiful to see all the green and see the sky,” Donna smiled.

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

Craig Wood

Some customers even asked that their favorite Spokes dishes make the move to The Retreat. But the menu isn't simply a collection of familiar favorites. There are new offerings, too, including honey ginger salmon, which has quickly become a customer favorite. Donna's personal pick is the bison meatloaf. And then there are the burgers. Guests can choose from ground beef, Wagyu, or bison, giving diners the option to keep things familiar or try something a little different. The menu itself isn't set in stone. Brian, Donna, and the kitchen team continue to listen to the people sitting at

their tables, using their feedback to shape what comes next. “We go around from table to table and ask them what they had, so we can make it better,” Donna said. It's a simple approach, but an important one. The Retreat isn't just creating a menu and asking the community to accept it. They're allowing the people who walk through the doors to help shape the restaurant along the way. And food is only part of the plan. One of the biggest reasons Brian was drawn to the space was its potential beyond the dinner table. With room for approximately 250 to 300 people throughout

Craig Wood

the restaurant and surrounding space, The Retreat can accommodate much more than an evening out. Bridal showers. Baby showers. Birthday celebrations. Class reunions. Corporate gatherings. Anniversaries. Holiday parties. The possibilities are wide open. “Why are we not having weddings, Christmas parties, and class reunions that can hold 250 to 300 people?” Brian said. It's a question that gets to the heart of what the owners hope The Retreat can become: not simply a restaurant located on a golf course, but a destination in its own right. And perhaps the biggest misconception they want to clear up is that you have to be a golfer to enjoy it. You don't.

The restaurant is open to the public. You don't have to play golf. You don't have to know anything about golf. And you certainly don't have to arrive dressed for the course. The golf course simply happens to be the view. What matters more is what happens inside. A couple can settle in for a date night. Friends can catch up over dinner. Families can share a meal. A group can gather to celebrate a milestone. And when the occasion calls for something bigger, the space is ready for that, too. The Retreat is open Wednesday through Saturday, with the restaurant serving from 11 a.m. to 9 p.m. and the bar remaining open until 11 p.m. Sundays bring brunch from 10 a.m. to 2 p.m. The calendar is already beginning to fill, with holiday CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

events and community celebrations—including Farmington's prom— giving the new venue an early opportunity to become part of the area's social landscape. For Brian and Donna, that's the goal. They aren't trying to create the fanciest restaurant in town or a place that feels intimidating or exclusive. They want to create a space people genuinely enjoy returning to. A place where the food is good. Where the view is beautiful. Where celebrations have room to grow. And where nobody feels out of place. “I hope that they look at us and they think it was great and they will want to come back,” Donna said joyfully. Maybe that's the simplest way to understand The Retreat at Bogey Creek. It is a restaurant. An event space. A beautiful view. A gathering place. And, after years of waiting quietly for its next chapter, a fresh start.

“I’m telling you I love sitting outside, and that night we went up and sat out and overlooked the course, and a glass or two of wine was just so relaxing,” said a customer at The Retreat.

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

Craig Wood

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Precision Eye Care has been serving the Parkland area with quality eye care and cataract surgery for over 30 years. We also provide glaucoma treatment, diabetic eye exams, macular degeneration and dry eye treatment. Drs. Anton Beffa and John Fitz are certified by the American Board of Ophthalmology and are fellows of The American College of Surgeons. Our physicians strive to listen to you, carefully. We provide a thorough, personalized examination with kindness and respect. Doctors Beffa, Fitz, England and their staff are committed to this mission, and we continually strive to improve all facets of our patient’s experience. We hope to provide compassion with a small town feel, maintaining our patient’s dignity, during every visit. We can address all of your optic needs, right here in Farmington.

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ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY JANIE JONES

ST Y LISH SOIR EE ELEGANT BUT CASUAL GATHERING

Autumn is a lovely season to have friends and family over for dinner. Why not host an elegant but casual gathering before the holiday craziness begins? A table setting of white dishes, woven placemats, copper utensils, and linen napkins decorated with succulent or herb clippings creates a stylish atmosphere conducive to conversation and enjoyment. This simple menu will allow you to host a stress-free evening.

H OM E U P DAT E | HO M E + D E SIGN

Recipe by Chef Eric Carter

CHEESE BOARD

STEAK RUB

Recipe by Linda Ditch

While your guests enjoy a pre-dinner glass of wine or cocktail, set out a cheese board for them to nibble on. It is much simpler to assemble than a full-on charcuterie board. The basic rule is to offer three types of cheese—one blue (Stilton, Roquefort, Gorgonzola), one hard (cheddar, gruyere, manchego), and one soft (brie, camembert, Port Salut). Feel free to add olives, nuts, and grapes to the board, or just keep it simple like this one pictured with slices of artisan bread, crackers, and breadsticks.

ROASTED BEET SALAD

The dinner’s main event is a lovely piece of beef seasoned with this spice rub. Use a steak of your choice grilled or seared in a cast iron skillet. • • • • • • • •

• • • • •

6 medium beets Olive oil, for drizzling Salt and pepper to taste 1 bag of salad greens 1/4 cup toasted pecans, coarsely chopped • 2 ounces of goat or feta cheese • 1/4 cup chopped dried apricots • Favorite vinaigrette dressing

3 parts brown sugar 3 parts smoked sea salt 1 part smoked paprika ½ part coriander ½ part chili powder ¼ part cayenne pepper ¼ part dried thyme ¼ part cracked pepper

Mix all spices and apply liberally to the beef. Place the seasoned meat in the refrigerator for 24 hours. Allow it to come to room temperature before grilling or searing.

Coat the beets with olive oil, salt, and pepper. Place on a baking sheet. Roast in a 400-degree oven for 45 minutes until fork tender. Cool for 10 minutes, and then rub with paper towels to peel. (Beet juice stains, so be careful.) Cut the beets and toss with the remaining ingredients.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/PAR KL A N D M O

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N PA R K L A N D , M O .

NEIGHBORHOOD

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

Farmington

$465,000

$355,000

76%

Desloge

$389,000

$346,900

89%

De Soto

$339,000

$324,000

96%

125

St. Charles

$279,000

$270,000

97%

Park Hills

$259,900

100%

Sullivan

$215,000

100%

Desloge

$200,000

$192,000

96%

Bonen Terre

$202,000

$160,000

79%

Farmington

$157,000

$155,000

99%

De Soto

$140,000

$145,000

104%

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

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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 8T H

Fall Family Hayrides Engler Park Knight Pavilion | 6:00 PM Starting October 8th, The Farmington Community Civic Center will host weekly hayrides, at Engler Park. Register the 15th, 22nd, and 29th of October, and bring your whole family to join the fun. Tickets will be $13; ages 2 and under are free. The tractors will leave promptly at 6 PM. O C TOBE R 1 0 T H

Battle of the Bowls - A Chili Cook-Off Farmington VFW Post 5896 | 12:00 PM Come over to the Farmington VFW with your famous chili on October 10th! Help us honor our veterans by stopping by to sample some chili and cast your vote. This event will benefit Hire Heroes USA. Don't miss a chance to win raffle baskets while helping a great cause. O C TOBE R 1 0 T H

Food Truck Friday Night: Saturday Edition Downtown Park Hills | 6:00 PM Join the people of Park Hills as they have one final evening of great food, live music, and more. There will be a variety of regional food trucks. Noah Messey will be performing with a variety of rock, pop, and country music. Bring the whole family and try a food truck or try them all! O C TOBE R 1 0 T H

The President's Ball: All in for MAC Mineral Area College Industry & Technology Center | 5:30 PM You’re invited to a fun and glamorous Casino Night in support of the MAC Foundation. Dress to impress as we go All In for MAC to raise funds for our annual Enhancement Grant campaign. Commit to your sponsorship or table today! To learn more and to register and pay online, visit: Mac.edu/Casino. Email talachan@mineralarea.edu or call (573) 518-2114 with questions. O C TOBE R 2 4 T H

Fourth Annual Stall-or-Treat The Stables | 4:00 PM Come support The Stables in Farmington as they celebrate Halloween with a fun equine twist. The Stall-or-Treat is open to the whole family and will last from 4-7 PM. If you would like to rent a stall to decorate, the cost is $20. Set-up for the stall is on Friday the 23rd from 6-8 PM, and Saturday from 9 AM to 1 PM. Call (573) 366-5520 to reserve a spot. O C TOBE R 3 0 T H

Downtown Trick-or-Treating & Costume Contest 110 W Columbia St. Farmington, MO, United States, Missouri 63640 | 4:00 PM To celebrate Halloween, trick-or-treating will take place in Downtown Farmington from 4-5 PM. There will be a costume contest at Long Memorial Hall, with judging starting at 5:45 PM. Prizes will be given to ages 0-5, 6-9, and 10 and up. This is a free, family-friendly event!

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