Comfort Food
As autumn’s vibrant hues paint our city, it’s my plea sure to welcome you to our October Food & Drink Issue—a celebration of the season’s rich flavors and the remarkable stories behind them. This month, we’re delighted to bring you an array of features that highlight not only the latest culinary trends but also the incredible ways people are using their passion for food to give back to our community.
We’re excited to share the inspiring journey of Ian Stubblefield, a traveling hibachi chef whose career evolution from a college student to a sought-after culinary performer is nothing short of captivating. Ian’s story is a testament to how creativity and dedication can transform a simple meal into an unforgettable experience, all while adapting to the changing landscape of dining.
In our search for the perfect food franchise, we uncover the key elements that set successful franchises apart. Our in-depth exploration provides valuable insights for those dreaming of owning a food franchise, from choosing the right concept to understanding what makes a franchise thrive in today’s competitive market.
This month, we also spotlight our Non-Profit of the Month: Seven Loaves Food Pantry. This incredible organization is making a tangible difference in our community, providing vital resources and support to those in need. Discover how Seven Loaves, along with other community heroes, are channeling their love for food into meaningful acts of kindness and support.
Our feature on local heroes who give back through their culinary passion is particularly close to our hearts. We delve into the stories of individuals and organizations that are turning their food expertise into powerful tools for community service.
As we embrace the crisp, cool air and the bountiful harvest of autumn, we hope this issue inspires you to explore new flavors, support local causes, and perhaps even embark on your own culinary adventure. Whether you’re seeking the perfect franchise opportunity, looking to make a difference, or simply enjoying the seasonal delights, let this issue be your guide to a richer, more flavorful October.
Thank you for joining us in celebrating the intersection of food, community, and luxury.
Warmest regards,
October 2024
PUBLISHER
Angi Burns | angi.burns@citylifestyle.com
PUBLISHER ASSISTANT
Kathy Moreno | kathy.moreno0929@gmail.com
SOCIAL MEDIA COORDINATOR
Hang Le | hang.le@citylifestyle.com
STAFF WRITERS
Kathy Moreno, Courtney Wilbanks, Garland Hancock
STAFF PHOTOGRAPHERS
Joseph Rivers - Jay Sonata Photography, Christian West- West Images
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Rhiannon Coffman
HVAC Service & Repair
Keep Your Cool This Fall
As the summer heat gives way to the cooler fall months, ensure your home remains comfortable with an efficient and reliable HVAC system. Big D Mechanical offers expert maintenance, repairs, and installations to keep your home or Office’s climate just right.
Our skilled technicians provide top-notch service to meet all your heating and cooling needs.
Energy Efficiency: Upgrade to energy-efficient systems and save on your utility bills.
24/7 Emergency Support For those unexpected breakdowns.
ARTICLE BY KATHY MORENO
local experiences
DISCOVER LOCAL GEMS, CREATE MEMORIES AND EMBRACE AUTHENTIC COMMUNITY EXPERIENCES.
Discover our curated selection of restaurants where dining becomes an experience. From theatrical performances and avant-garde cuisine to sensory adventures and themed environments, each venue offers a unique, memorable outing. Enjoy personalized service and immersive concepts that transform your meal into an extraordinary event, making every dining experience unforgettable.
Magic Time Machine | Servers dress as popular pop culture icons from the past, present, and future, providing humorous, family-friendly entertainment through their interactions. 5003 Belt Line Rd, Dallas, TX 75254
Larks Entertainment | Whether you’re nailing that perfect shuffleboard slide, dominating the arcade, or just enjoying the vibe at one of our 3 full-service bars, there’s always a good time waiting. 851 Townplace, Fairview, TX 75069
Seapot | The only rotating hotpot & BBQ restaurant that lets you experience the traditional Chinese hotpot experience at its best. 1900 N Central Expy, Plano, TX 75074
The Murder Mystery Co. | Join The Murder Mystery Company for a killer night out. 1724 Cockrell Ave, Dallas, TX 75215
Dining in the Dark | Dallas Immerse yourself in a unique blindfolded dining experience and tantalize your taste buds. The Tower Club: 1601 Elm St, 48th Floor, Dallas, TX 75201
Lark's Entertainment - Fairview, TX
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.
ARTICLE BY DON SEAMAN
Midnight Cravings to a Culinary Craft
Middle: Truluck's Corporate Chef, Thomas Dritsas
Bottom: Plano Executive Chef, Justin Valladarez
“All our seafood is procured less than 24 hours before we serve it.”
- Chef Thomas Dritsas
A clock chimes midnight, and moments later, my phone rings. It is Thomas Dritsas, the corporate chef for Truluck’s, a high-end seafood brand whose Shops at Legacy Plano location turns one year old in December.
Dritsas has just wrapped up work, which explains our oddly timed rendezvous. But the day is only about to begin for Truluck’s supply chain. In about four hours— some two hours before high tide and dawn—fishermen in the Mexican port city of Campeche will start trapping stone crab. Once iced, the morning haul will be immediately trucked to Campeche International and then flown to Truluck’s 12 locations nationwide.
“We have a 24-hour, trap-to-table guarantee,” Dritsas says. “All our seafood is procured less than 24 hours before we serve it.”
But why is Dritsas, a corporate chef, burning the midnight oil?
“I’m not your typical corporate guy,” admits the career culinarian. “I don’t have set hours or an office, per se. The restaurants are my office…”
“Tonight, I’ve been here in Plano doing R&D (research and development).”
More specifically, Dritsas spent late hours with the Plano restaurant’s executive chef, Justin Valladarez. They put the final touches on Valladarez’s latest creation—Texas Stone Fruit Peach Salad.
Dritsas says he often schedules after-hours testing sessions to avoid disturbing the kitchen’s cadence.
“We never want to risk compromising our guests’ experience by doing two things at once. So we wind up logging long hours”—a commitment, he adds, that Hulu’s ever-popular, chef-centric series ‘The Bear’ mirrors fairly well.
“And our chefs, similar to ‘The Bear,’ are mavericks with rock-star personas.”
How so?
“As culinary artists, they’re ultra-competitive. They live to express themselves creatively—an important trait, given that we reimagine our menu every season.”
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Dritsas continues: “I call our approach ‘core and explore.’ We have year-round staples but are always looking for something new.”
Signature dishes include Jumbo Lump Crabcakes, Miso-Glazed Seabass with Crab-Fried Rice, Petit Lobster Tails Scampi, and, in Texas, Redfish Pontchartrain.
It’s all making me hungry, and I suddenly realize that Dritsas—an American-born Greek who grew up in the shadows of The Bronx, “peeling potatoes and doing dishes” in his dad’s Little Italy restaurant—has hooked me. So I make a reservation for me and a friend to experience Truluck’s firsthand.
•
Choosing the Right Franchise
ARTICLE BY RUDY FREDERICO
PHOTOGRAPHY PROVIDED
Investing in a food and beverage franchise offers aspiring entrepreneurs a promising path to business ownership, backed by an established brand and proven model. However, this significant financial and personal commitment requires careful consideration. Here are the top five factors to weigh before diving in.
1. FRANCHISE BRAND
STRENGTH AND REPUTATION
One of the primary advantages of buying into a franchise is the immediate association with a recognized brand. The strength of the franchise’s brand and its reputation in the market are crucial factors in determining the potential success of your investment. A well-known and respected brand can attract customers more easily, reducing the need for intensive marketing efforts from the outset.
THE TOP 5 CONSIDERATIONS WHEN PURCHASING
"INVESTING IN A FRANCHISE IS MORE THAN BUYING A BRAND—IT'S ABOUT ALIGNING WITH A VISION, UNDERSTANDING FINANCES, AND BUILDING STRONG RELATIONSHIPS FOR SUCCESS."
Before committing, research how the brand is perceived by consumers. Are the products or services highly regarded? Does the brand have a loyal customer base? Also, consider any recent controversies or negative press that could impact the brand’s reputation. It’s essential to ensure that the franchise you choose has a positive image and a track record of success in different locations. This will not only help in attracting customers but also in securing favorable lease terms, obtaining financing, and recruiting quality staff.
2. FRANCHISE FEES AND ONGOING COSTS
Understanding the financial commitments of a franchise is crucial. Beyond the initial fee, ongoing royalties, marketing fees, and other operational costs can quickly add up. These fees, which vary widely by brand, can significantly impact profitability. Review the Franchise Disclosure Document (FDD) carefully to grasp all associated costs, and consult with current franchisees to gauge their financial performance. A detailed financial plan is essential to assess the investment's viability.
3. MARKET DEMAND AND LOCATION
The success of a food and beverage franchise often hinges on market demand and location. Even the most popular brands can struggle in the wrong market. Before purchasing a franchise, conduct a thorough analysis of the local market to assess demand for the product or service. Consider factors such as population demographics, local competition, and consumer preferences.
Choosing the right location is equally important. A high-traffic area with strong visibility can significantly boost your chances of success. However, prime locations often come with higher rent and more competition. It’s crucial to balance the cost of the location with its potential for attracting customers. Some franchisors assist with site selection and provide demographic studies to help you make an informed decision. Nevertheless, it’s important to conduct your own research and consider any future developments in the area that could impact foot traffic.
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Graffiti Pasta - Denton
New Locations Coming to DFW soon!
Rudy Frederico
I am here to help you unlock your dreams through franchising. I’m a 30-year veteran of franchising, helped open nearly 900 franchises for other people and have owned 2 franchises myself, making me uniquely qualified to help in both of these areas. My role as a Franchise Consultant is to assist interested people in finding their best-fit franchise for their goals and skills. I have over 850 territory placements on my resume, along with having owned two franchises myself, making me uniquely qualified to help you and your family achieve their entrepreneurial dreams. The best way to predict your future is to create it. My services are complimentary, and I'm ready to help you today. Our company also helps existing companies understand how to execute a plan to become the next great regional, national or global franchise organization. Grow your business today with great owner-operator partners; share your knowledge and profit together. To learn more about franchising your business, schedule a FREE consultation and learn what you don't know about franchising. We're here to help.
4. SUPPORT AND TRAINING FROM THE FRANCHISOR
The level of support and training provided by the franchisor is a key factor that can make or break your experience as a franchisee. A good franchisor will offer comprehensive training programs that cover everything from daily operations to marketing strategies. This support is particularly valuable if you are new to the industry or lack experience in running a business.
In addition to initial training, ongoing support is essential. This can include regular field visits, access to a help desk, marketing support, and continuous updates to operational procedures. A franchisor that is invested in your success will provide the tools and resources you need to grow your business.
Before signing on the dotted line, ask existing franchisees about their experiences with the franchisor’s support. Do they feel adequately trained and supported? Is the franchisor responsive to their needs and concerns? Understanding the level of support you can expect is crucial for setting realistic expectations and preparing for the challenges of running your business.
5. FRANCHISEE SATISFACTION AND FRANCHISOR-FRANCHISEE RELATIONSHIP
The relationship between the franchisor and its franchisees is another critical consideration. A positive, collaborative relationship can lead to a more rewarding and profitable experience. Conversely, a contentious or unsupportive relationship can make the franchise experience difficult and stressful.
It’s important to assess the overall satisfaction of current franchisees. The FDD typically includes a list of current and former franchisees whom you can contact. Speaking with them can provide valuable insights into the franchisor’s management style, the level of autonomy you can expect, and the general atmosphere within the franchise network.
Look for red flags such as high franchisee turnover, frequent litigation, or widespread dissatisfaction among franchisees. These could indicate deeper issues with the franchisor’s management practices or the viability of the franchise model. A franchisor that values transparency, communication, and franchisee input is more likely to foster a positive and productive relationship.
Overall, investing in a food and beverage franchise requires careful consideration. Research the brand’s reputation, understand financial commitments, assess market demand, evaluate franchisor support, and gauge franchisee satisfaction to make an informed decision. While franchising offers potential, it demands hard work and adaptability.
For guidance, talk to industry professionals, ensure support from those close to you, and seek advice from a franchise attorney, CPA, and experienced franchise consultant to help you navigate the process and make the best choice.
A FLAVORFUL VENTURE
ARTICLE BY KATHY MORENO
PHOTOGRAPHY BY WEST IMAGES AND PROVIDED
A Leap into Seasoning Success
I had the pleasure of speaking with Jason Valleau, the creative mind behind the delectable Goodness Steak Seasoning and the owner of Ohh Hail Contractors. Curious about the story behind his remarkable seasoning, we delved into how this culinary venture came to life. Here’s what Jason shared with us.
Q: WHAT INSPIRED YOU TO CREATE YOUR OWN STEAK SEASONING? WAS THERE A PARTICULAR MOMENT OR EXPERIENCE THAT SPARKED THE IDEA?
A: Back in 2012-2013, I was eager to try something different and began exploring new recipes in cookbooks. I discovered spices I hadn’t thought of before, which sparked my interest. I decided to create a seasoning for a family steak dinner, and to my surprise, everyone was really impressed. From 2013 onwards, for the next seven years, I continued making it for our family steak nights, despite having no formal culinary experience.
Q: DID YOU HAVE A SPECIFIC GOAL IN MIND WHEN YOU FIRST STARTED EXPERIMENTING WITH YOUR SEASONING BLEND?
A: My initial goal was simply to create something a little different for family and friends to enjoy.
Q: HAVE YOU EVER ENTERED YOUR SEASONING IN ANY COMPETITIONS?
A: Yes, I’ve participated in several cook-off competitions, though I never placed due to presentation issues. Who knew they cared more about looks than taste (he laughed). However, a friend in Arlington entered a cookoff, and he used the Goodness on pork ribs and won 3rd place!
Q: DID YOU RECEIVE ANY FEEDBACK DURING THE DEVELOPMENT PROCESS? IF SO, HOW DID IT INFLUENCE THE FINAL PRODUCT?
A: Yes, all the feedback I received was positive, and some people offered helpful suggestions. This feedback got
me thinking about making variations, such as adding kosher options, considering dietary restrictions, and possibly creating a spicier version.
Q: CAN YOU DESCRIBE THE MOMENT WHEN YOU REALIZED THAT YOUR STEAK SEASONING COULD BE A SUCCESSFUL PRODUCT?
A: In 2021, I decided to bottle the seasoning and start selling it. Before that, I had been giving away small batches of the dry seasoning to friends, coworkers, and through networking. The positive feedback was overwhelming, and many encouraged me to sell it. One friend, in particular, really pushed me to turn it into a business, and that's when I realized this could actually be something successful.
Q: WHAT STEPS DID YOU TAKE TO BRING YOUR SEASONING TO MARKET, FROM PACKAGING TO BRANDING?
A: The first step was coming up with a name for the seasoning. After that, I started working on the branding. I collaborated with a friend who’s an artist and his wife, who’s a photographer, and together we created the branding. For packaging, I partnered with the same Dallas-based company, Penderey’s, from which I had been buying individual spices for my blend. I asked them to handle the packaging as well.
Q: HOW DID YOU INITIALLY PROMOTE YOUR STEAK SEASONING? DID YOU RELY ON WORD-OF-MOUTH, OR DID YOU HAVE A SPECIFIC MARKETING STRATEGY?
A: I initially relied on word-of-mouth to spread the word. Then, I worked with a local branding company to create a website and build a stronger presence. I also sponsored a Dallas Cowboys podcast and participated in a golf tournament to get more exposure. It was very much a grassroots effort, focusing on networking. Being active in the Allen Fairview Chamber of Commerce and McKinney Chamber also helped a lot. In fact, through these efforts, I became known as “Spice Daddy.”
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Q: BEFORE LAUNCHING YOUR STEAK SEASONING, YOU WERE INVOLVED WITH OHH HAIL. CAN YOU SHARE HOW THAT BUSINESS CAME INTO PLAY AND WHAT LED YOU TO START IT?
A: I had been working in the roofing industry for about 12 years before deciding to start my own company, Ohh Hail, in 2022. Although I registered it as an LLC back in 2017, it was the years of experience and success in roofing—driven by repeat business and loyal clients—that gave me a solid foundation for understanding what it takes to succeed. This background proved invaluable when I transitioned into launching my steak seasoning business.
Q: HAS THERE BEEN ANY OVERLAP BETWEEN THE CUSTOMER BASES OF OHH HAIL AND YOUR STEAK SEASONING? HAVE ANY CLIENTS OR CONTACTS FROM OHH HAIL SUPPORTED YOUR CULINARY VENTURE?
A: Yes, there has been some overlap. I promote my steak seasoning by giving small bottles to my roofing clients as a thank you for signing up. Additionally, I include a Cutco knife with a steak seasoning blend featuring my logo and phone number. This not only helps introduce my seasoning to my existing clients but also strengthens my brand presence across both ventures.
Jason’s journey from the roofing industry to crafting a standout steak seasoning is a testament to his creativity and entrepreneurial spirit. His dedication to perfecting his blend and leveraging his business experience has turned a personal passion into a successful venture. We look forward to seeing how his seasoning continues to spice up kitchens and how his entrepreneurial drive will lead to future successes. Grab yourself a bottle at bringthetasty.com
MEET MICHAEL MCCOY
THE CHEF TO SHELTERS
HOW ONE MAN’S STRUGGLE LED TO A MISSION OF COMPASSION
If you were to ask Michael McCoy, founder of Chef to Shelters, what his life would look like outside his then-executive title eight years ago, his vision would have probably included more money and corporate recognition. On the outside, Michael appeared to have it all. He drove luxury vehicles, wore
ARTICLE BY COURTNEY WILBANKS PHOTOGRAPHY PROVIDED CONTINUED >
designer clothes, flew first-class on flights, and had many friends. What most failed to recognize was that his on-the-go lifestyle was a disguise he used to mask his struggle with addiction. Denying his struggles, he would put on his tie and stumble into the office for another day’s work. After all, an alcoholic could not be an executive of a well-known company—or so he thought.
When life met him at rock bottom, he recalls feeling like he had nowhere to turn
other than to become a better version of himself. Determined to turn his life around, Michael took the first steps to become sober just over six years ago.
Feeling God’s presence encouraging him to return to his roots in Dallas, Michael recalls sitting and praying in the car he lived in, asking God to give him one more chance for redemption. Back in the corporate world with a sober perspective, Michael began to climb the ladder to a VP
“FALLING IN LOVE WITH SERVING THOSE WHO PRESENTLY STRUGGLE WITH WHAT HE ONCE STRUGGLED WITH, MICHAEL BEGAN COOKING FOR THE ADDICTION COMMUNITY EVERY WEEKEND.”
position in real estate once again. Except this time, he spent his free time cooking for those in need, despite having no previous chef experience.
He began to feel a sense of joy and peace that no money, drink, or drug could previously afford him—so he sought out ways to serve his community even more.
In 2019, he picked up the phone to call Tim Grigsby, the CEO of The 24-Hour Club, a nonprofit that serves those dealing with drug
and alcohol addiction and seeking refuge. To Tim’s surprise, Michael was interested in cooking Thanksgiving dinner for The 24-Hour Club, but the city already had that need covered. Tim politely declined his offer.
Being the salesman he is, Michael countered Tim’s objection by offering to serve the Wednesday before Thanksgiving, and Tim agreed.
Falling in love with serving those who presently struggle with what he once
struggled with, Michael began cooking for the addiction community every weekend throughout COVID-19—totaling 62 weekends straight of service while running a company.
Everyone around Michael began to notice his newfound joy in serving others, including his former CEO. Sitting Michael down to encourage him to go into ministry full-time, they planned his final year in corporate America together.
If you were to ask Michael today if he is ashamed of his past, he would say that he believes God put him through all of his struggles to make him a more compassionate and better servant to those around him.
Chef to Shelters' mission is to provide meals that speak dignity and respect to adults and adolescents in communities for sobriety. Michael’s goal with Chef to Shelters is to be of service to others who are struggling with addiction because he did not have that support when he needed it. cheftotheshelters.org
ARTICLE BY ANGI BURNS
PHOTOGRAPHY PROVIDED
SIZZLING SUCCESS
THE JOURNEY OF IAN STUBBLEFIELD FROM COLLEGE STUDENT TO TRAVELING HIBACHI CHEF
Ian Stubblefield’s culinary adventure reads like a page from a feel-good novel, with a twist of hibachi flair. Picture this: a college student in Oklahoma, knee-deep in Computer Science and Mathematics, who’s just trying to scrape together enough cash for a car and a dorm room. Enter the world of hibachi cooking—where the kitchen’s heat and fire would soon become his stage. When a local restaurant needed a chef and Ian needed some extra income to support his growing family, he took the plunge. He didn’t finish college, but he discovered a passion for cooking that was too delicious to ignore.
“Add a sprinkle of dad jokes and a dash of quick wit, and you’ve got an experience that’s as entertaining as it is delicious.”
Fast forward to the Dallas-Fort Worth area, where Ian, now a seasoned hibachi chef, was ready to hang up his apron and explore other career options. Then, bam! The COVID-19 pandemic hit, and suddenly, traditional dining was out, but backyard hibachi parties were in. Ian took his show on the road, bringing sizzling meals and fiery performances to private homes. His decision wasn’t just a career move; it was a chance to make people’s backyard barbecues the stuff of legend.
A key player in Ian’s culinary story was Johnethon Fifer, his mentor at the first restaurant where he trained. Though Johnethon initially came across as a bit of a culinary bully, he turned out to be a major influence in Ian’s life. Years later, despite the rocky start, they’ve become close friends, proving that sometimes the toughest mentors leave the most lasting impressions.
Switching from a traditional kitchen to a mobile hibachi operation was no small feat. Ian found himself navigating the wild world of business logistics, client interactions, and frequent grocery store visits. “I’ve made friends with several HEB employees,” he laughs, acknowledging the countless trips to restock his supplies.
What sets Ian’s hibachi service apart? It’s not just the top-notch food but also his infectious personality. “I wouldn’t call myself ‘white glove,’” he says, “but the quality of food and personal attention I give to my clients really makes a difference.” Add a sprinkle of dad jokes and a dash of quick wit, and you’ve got an experience that’s as entertaining as it is delicious.
Among his many memorable gigs, one stands out: cooking for a brave little boy named Tommy, who had just finished chemotherapy. Ian went out of his way to make Tommy’s day special, and the following year, celebrated Tommy’s recovery with a magical party. Moments like these remind Ian why he loves his job so much.
As for the future, Ian’s cooking up some exciting plans. He’s working on bottling his popular salad dressings and expanding his menu to include premium items like Wagyu steaks and fresh seafood. Despite his busy schedule, he’s managed to strike a perfect balance between work and family life. “I used to work 52 hours a week,” he says, “now it’s closer to 35, and I’m home more often.”
For aspiring chefs and entrepreneurs, Ian’s advice is straightforward: “Get to know your clients, your neighbors, and especially your local Moms!” Building relationships and staying friendly can make all the difference. Ian Stubblefield’s journey from college student to traveling hibachi chef shows that sometimes the best paths are those we never planned for. With a dash of passion and a pinch of perseverance, his story proves that following your dreams can lead to some truly sizzling successes.
NONPROFIT OF THEMONTH
Founded in 2009, The Storehouse Community Center provides short-term assistance and long-term transformation to residents of Collin, Dallas, and Denton counties through four programs.
Seven Loaves Food Pantry serves 5,000 families each month; Joseph’s Coat Clothing Closet provides clothing at no cost; Project Hope Neighbor Care offers case management and resource referral; and The Academy Education Program provides free and reduced-cost classes to assist with language, job, and life skills development. Additionally, The Academy connects neighbors with stable, high-quality employment, empowering them on their journeys to transformation. How did it all begin? When Sharon Hasley, wife of St. Andrew Methodist Church’s late senior and founding pastor, Robert Hasley, witnessed the effects of severe poverty in a local grocery store, she was moved by a desire to make a difference. She began researching food insecurity in North Texas and soon had a providential conversation with the late North Texas Food Bank CEO Jan Pruitt, who was looking for additional food distribution points. A few months later, The Storehouse
Storehouse Community Center: Building Hope and Empowering Communities Through Compassion and Action
ARTICLE BY STOREHOUSE COMMUNITY CENTER PHOTOGRAPHY BY JAY SONATA PHOTOGRAPHY AND PROVIDED
was founded as a separate 501(c)(3) charity with one program: the Seven Loaves Food Pantry, which served a single family on opening day, May 14, 2009. From these humble beginnings, The Storehouse’s mission to feed, clothe, and care for neighbors as one community began. Today, the nonprofit’s four integrated programs comprise The Storehouse Community Center, with a mission to support neighbors on their journeys from food insecurity to stable, high-quality employment.
“For most neighbors, our food pantry is the first point of entry to The Storehouse, helping them meet basic needs while connecting them with vital resources to empower them on their journeys,” said Candace Winslow, CEO of The Storehouse Community Center. “Our vision is to transform the lives of 20% of the neighbors we serve. Since launching job partnerships in May 2023, we’ve already connected more than 50 neighbors with living-wage jobs through our first three job partners!”
The Storehouse Community Center serves 149,000 unduplicated neighbors annually with the support of more than 2,000 volunteers and is fully funded by individuals, corporations, churches, and foundations.
In August 2023, the North Texas Food Bank honored The Storehouse with the Hope for Tomorrow Award, and in September 2023, The Storehouse was named a *Dallas Morning News* Charity.
“We depend on the generosity of our amazing volunteers and donors to feed, clothe, and care for our neighbors,” added Winslow.
“Please join us on our mission to serve and empower others.”
To learn more, visit www.thestorehousecc.org
Feed Your Soul
Food is exciting to cook, and satisfying to eat but is it enjoyable to read? Novels where food is prominently featured can be a veritable feast for the eyes. Food imagery, also called gustatory imagery, adds depth to a novel, providing a springboard for all kinds of descriptive and symbolic language. Different dishes can transport a reader to new regions of the world, reveal a character’s culture, or symbolically deepen the meaning of a text. So, dive into this list of autumn reads and don’t forget to save room for seconds.
ARTICLE BY HANNAH BARRICKS
Stanley Park
by Timothy Taylor
True crime fans and foodies alike will enjoy this beautifully written novel. The novel follows a Vancouver based chef, Jeremy Papier and his failing bistro. As Papier tries to hold his dreams together, his homeless father drags him into a real-life, 1940s “cold case” investigation. The novel mindfully uses the investigation as well as Papier’s commitment to locally grown foods to pay tribute to Vancouver’s landscape and history.
A Moveable Feast
by Ernest Hemingway
Published after his untimely death, A Moveable Feast is Hemingway’s memoir. A love letter to 1920s Paris and the literary movement, Hemingway charters the reader through his early years there, one cafe at a time. Along the way, familiar characters like Gertrude Stein and F. Scott Fitzgerald float in and out. This no-frills prose will stick to your ribs and leave you satisfied.
The School of Essential Ingredients
by Erica Bauermeister
Love is in the air at this Monday night cooking school. The novel follows a cast of hapless students as they are instructed in both the kitchen and in life by the school’s owner, Lillian. Lillian is the group’s fairy godmother as she hands out morsels of advice and challenges the students with advanced recipes. A cozy read, be prepared to fall in love with the decadence of the school’s dishes as well as the sweet message that lingers long after you put down the book.
The Sol Majestic
by Ferrett Steinmetz
If you love science fiction, this big-hearted, culinary space opera is sure to hit the spot. The story follows impoverished Kenna, an aspiring guru who hungrily wanders the cosmos until he wins dinner at the galaxy’s most renowned restaurant, The Sol Majestic. A novel that is both fun and thought provoking, Steinmetz uses striking food imagery to explore what truly excites the spirit.
events
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 1ST, 8TH, 15TH AND 22ND
Triple Threat Tuesday Comedy
The Plano House of Comedy: 7301 Lone Star Dr Plano, TX 75024 | 7:30 PM
Professional and amateur comedians take the stage for a fun night of comedy! From the cream of the crop to those who might flop - each show is unique! You never know who's going to show up and perform on a show like this. You could be witnessing the beginning of the next Dave Chapelle, Amy Schumer, or Kevin Hart.
OCTOBER 3RD
Rover Dramawerks Presents: Go Back For Murder
Cox Playhouse: 1517 H Avenue, Plano, TX 75074 | 8:00 PM
After receiving a posthumous letter, Carla Crale believes her mother was wrongly convicted of her father's murder. Determined to clear her name, Carla gathers those present on the day of the crime, urging them to recount their memories from 15 years ago. But with time, bias, and perception distorting their testimonies, will the truth emerge?
OCTOBER 4TH
Brittany Spears Tribute: Toxic
Lexus Box Garden at Legacy Hall: 7800 Windrose Ave, Plano TX 75024 | 7:00 PM
The beloved Britney tribute band, Toxic, is BACK! From the iconic dance moves to the unforgettable songs, Toxic delivers an authentic Britney experience that will leave you wanting more. Sing along to all your favorite hits and enjoy a night filled with excitement. Don’t miss out on this incredible show—it's Britney, baby!
OCTOBER 4TH
Hula Haze Acoustic
Taverna Rossa Plano: 4005 Preston Road #512, Plano, TX 75093 | 7:30 PM
Hula's passion for music began early. At 16, he started playing guitar and writing his own songs, influenced by legends like The Beatles and Johnny Cash. He formed Texas rock bands Bad Boy Blues and The Hulagans, known for their original blues sound. Hula now performs nationwide and won the 2018 North Texas Blues Challenge as a solo artist.
OCTOBER 5TH
Freshie Fest
Plano Event Center: 2000 East Spring Creek Parkway, Plano TX 75074 | 10:00 AM
Come out for the second annual FreshieFest! Enjoy an exciting day full of networking, shopping with your favorite craft suppliers, and VIP classes taught by your favorite makers in the freshie world! Participate in fun activities including raffles, giveaways, booth bingo and more! FreshieFest is your one stop shop for all things freshies and crafts!
OCTOBER 19TH
20th Plano International Festival
Haggard Park: 901 E 15th Street Plano, TX 75074 | 11:00 AM
The largest, longest-running multicultural festival in North Texas. They have been bringing the sights, sounds, and tastes of the world to Plano for 19 years. There’s something for everyone at this family-friendly event! Admission is always FREE!!
OCTOBER 19TH
Plano Symphony Orchestra Presents: A Tribute To Elvis Presley
Plano ISD Robinson Fine Arts Center: 1800 Alma Dr, Plano, TX 75075 | 8:00 PM
It'll be an evening of joyful music and entertainment—especially once you hear a medley of Elvis Presley’s greatest hits, as you have never heard them before! Guest artist Robert Bonfiglio joins the PSO with his unique style in a tribute to the “King of Rock and Roll.”
OCTOBER 26TH
Haunted Family Camp Out
Oak Point Park & Nature Preserve: 5901 Los Rios Blvd. Plano, TX 75074 | 4:00 PM
Join us at Oak Point Park & Nature Preserve for an evening of outdoor games, nature walks, s'mores, and family fun! There will be a tent decorating contest, pumpkin painting, and be sure to bring some candy for 'tent or treating'. Bring your own picnic-style dinner. A pre-packaged breakfast will be provided in the morning. Register at planoparks.org, activity #70231. Want to be featured?
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