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LIFESTYLE LETTER

Where Everybody Knows Your Name

October 2026 PUBLISHER

Angi Burns | angi.burns@citylifestyle.com E D I TO R

Debie Dove | debie.dove@citylifestyle.com

Growing up, I loved watching Cheers. There was something comforting about that neighborhood bar where everyone knew your name, your favorite drink, and probably more about your life than you intended to share. It wasn’t really about the bar. It was about belonging. I think we all need our own version of Cheers. Maybe yours is the neighborhood restaurant where the server already knows your order. It might be the coffee shop where they start making your drink when you walk through the door, the wine bar where you always seem to run into a friend, or the little family-owned restaurant where you have celebrated birthdays, anniversaries, and Tuesday nights when nobody felt like cooking. These places become more than businesses. They become part of our stories. That is one of the things I love most about food. A meal can turn strangers into friends, friends into family, and an ordinary evening into a memory. Some of the best conversations happen around a table, usually long after the plates have been cleared. And sometimes, our favorite gathering place is home. There is something special about opening a bottle of wine while dinner simmers on the stove, inviting friends over without worrying if the house is perfect, and gathering everyone around the kitchen island to laugh, cook, and catch up. The recipe doesn’t have to be complicated, and the wine doesn’t have to be expensive. What matters is who is sitting beside you. Our October Food & Drink Issue celebrates the restaurants, flavors, and gathering places that make our community feel like home. I hope it inspires you to try somewhere new, return to an old favorite, or create your own memorable meal at home. More importantly, I hope you find your place. The one where they know your name, notice when you haven’t been around, and make you feel like you belong. So, where is your local Cheers? Cheers to good food, fine wine, great friends, and always having a seat at the table. Warmly,

E D I TO R I AL C O O R D I N ATO R

Valerie Merrick | valerie.merrick@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Kathy Moreno | kathy.moreno@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Jennifer Dartez | jennifer.dartez@citylifestyle.com STAF F W R I T E R

Valerie Merrick CONTRIBUTING WRITERS

Alexis Jacobs, Pauli Reed, Joslin Sansom, Jeanna Davis, Kit Garrott, Pauli Reep, Alyssa Lavy C O N T R I B U T I N G P H OTO G R AP H E R S

Mason Gray, Scott Peak Photography, Bonner Morgan

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Rhiannon Coffman QUALITY CONTROL SPECIALIST Marina Campbell

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

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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 Plano City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

16 Featured

16 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Flavor of Omni PGA Frisco

Thirteen Dining Concepts Make Omni Pga Frisco A Destination For Food Lovers and Golfers

A Sweet Ending Worth Savoring

At Truluck’s, desserts, drink pairings, and artful presentation create a memorable finale worth celebrating.

A Life Told Through Food

Lifestyle Letter

City Scene

Chef ’s Selection ENTERTAINMENT

Must See LOCAL SERVICES

Local Limelight LIFE + CULTURE

Inspired By FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Artist’s Palette PROFESSIONAL SERVICES

Eat Right FOOD + BEVERAGE

How To FOOD + BEVERAGE

Events

Healthy Lifestyle FOOD + BEVERAGE

Rooted in resourcefulness, Chef Yousseff Hsaini built a culinary career around creativity, flavor, and possibility.

On the Cover A beautiful breakfast spread celebrates the flavors that make mornings worth savoring. From sweet to savory, this Food & Drink issue serves up delicious inspiration and the local favorites bringing people together around the table.

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.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1-14: The 3rd Annual Plano Chamber Women’s Division Summit, themed Inspired by Yesterday. Built for Tomorrow., brought women together for a morning of leadership, connection, and inspiration. Keynote speakers Michelle R. Miller and Lisa M. Ong joined panelists Juliette Collin, Christene Heaney and Rebekah Stewart, moderated by Angi Burns, plus a live “She-Busy” podcast with host Assia Mahmood and guest Dr. Cortney Baker. The event was made possible by Presenting Sponsor Traci Steelman, Financial Advisor; Panel Sponsor CMIT Solutions; and annual Women’s Division Sponsor West Plano Emergency Room. 2: Keynote Speaker: Michelle R. Miller 6: Keynote Speaker: Lisa M. Ong Photography by Scott Peak Photography

C I T Y SC E N E

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ P L A N O C I T Y L I F E S T Y L E

8: Plano Chamber Women’s Division Committee 10: Panelists: Juliette Collin, Christene Heaney and Rebekah Stewart, moderated by Angi Burns 11: “She-Busy” podcast with Host Assia Mahmood and guest Dr. Cortney Baker

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

T H E F L AV O R O F

Thirteen Dining Concepts Make Omni Pga Frisco A Destination For Food Lovers, Golfers And Locals Alike

OMNI PGA FRISCO For a resort known as the new home of modern golf, Omni PGA Frisco Resort & Spa has made sure the experience off the course is just as memorable. Across the sprawling property and PGA Frisco campus, guests can choose from 13 dining venues, ranging from a sophisticated steakhouse to barbecue, cocktails, coffee, and casual bites overlooking the greens. “Dining at Omni PGA Frisco Resort & Spa is one of the resort’s standout features,” says Monica Smiley, Director of Marketing for Omni PGA Frisco Resort & Spa. “The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” That variety is intentional. The 660-acre golf and entertainment destination welcomes resort guests, golfers, families, corporate groups, tournament visitors, and locals, all with different plans for the day. Someone heading to an early tee time may want coffee and something quick, while another guest may be settling in for cocktails and dinner.

C HE F ’S SE LE CT ION | EN T E RTAIN ME N T

The restaurants are also designed to give locals a reason to visit, even without a room reservation or tee time. At the top of the dinner list is Trick Rider, the resort’s signature steakhouse, where Texas rodeo culture meets an upscale menu of steaks, seafood, and shellfish. Monica recommends starting with the grilled artichoke or Wagyu beef tartare before moving on to scallops or the 18-ounce boneless ribeye. Save room for the 24-Karrot Cake. For a more relaxed meal, The Apron Kitchen + Bar serves Texas- and California-inspired dishes throughout the day with views of Fields Ranch. Its Brisket Benedict puts a Texas spin on brunch with smoked brisket, pickled jalapeños, a biscuit, and jalapeno hollandaise. Over at Ryder Cup Grille, guests can settle in for clubhouse dining after a round of golf. Menu highlights include cheese bread served with smoked gouda and preserves, Street Corn Caesar, and a Parmesan-crusted pork chop finished with fig balsamic. Then there is Ice House, a ranch-style spot in the PGA District that combines barbecue, cocktails, and hitting bays. The Tin Can

ARTICLE BY ALEXIS JACOBS | PHOTOGRAPHY PROVIDED BY OMNI PGA

“The resort features 13 distinct dining venues, ranging from upscale steakhouses and chef-driven restaurants to casual golf-side eateries, pool bars, lounges, and grab-and-go options.” -Monica Smiley, Director of Marketing for Omni PGA Nachos arrive loaded with burnt ends, queso blanco, cheddar jack, pickled vegetables, pico de gallo, and barbecue crema. For a hungry group, The Albatross feeds four and includes every meat. Those looking for drinks with a view can head to The Lookout Lounge & Bar. Panoramic golf course views set the backdrop for cocktails, small plates, and live entertainment. Monica points to the Cowboy Flatbread, topped with capicola, sausage, applewood-smoked bacon, and Calabrian chilies, or the Short Rib Sliders. Across the resort, Texas flavors make their way onto the menus, with local ingredients sourced whenever possible. Fall will also bring something a little different. In October, Lounge by Topgolf will transform into the Halloween-themed “Spookeasy,” adding a seasonal stop to the resort’s dining lineup. For anyone wanting to turn a visit into a full day of food, Monica’s advice is simple: “I say hit them all and end at Trick Rider for the reverse Happy Hour.”

Known as Rodeo Hour, the late-night happy hour is offered at Trick Rider’s bar Tuesday through Saturday from 9 to 11 p.m. Guests can wind down the evening with special pricing on bites including oysters on the half-shell, Crispy Calamari with garlic chili crunch aioli and pickled peppers, Tuna Carpaccio with avocado and yuzu kosho, and TR Caviar Service. Wines by the glass and signature cocktails are also discounted. It is one more way Omni PGA Frisco turns dining into part of the destination, proving you do not have to play 18 holes to make a day, or night, of it. OmniHotels.com

Dine Around PGA Frisco Make a day of it. Start with breakfast at The Apron, grab barbecue at Ice House, enjoy cocktails and small plates at The Lookout, then finish the evening with steaks and Rodeo Hour at Trick Rider. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / P L A N O

NONP R OF I T OF T HE MON T H PLANO COMMUNITY FORUM CONNECTS WITH THE NEEDS OF THE COMMUNITY

ARTICLE BY JEANNA DAVIS PHOTOGRAPHY COURTESY OF THE PLANO COMMUNITY FORUM

M UST SE E | LO CAL S ERVICE S

For 45 years, one nonprofit organization has quietly but consistently invested in the future of its community. What first began as a commitment to create a space for people of color in education and in the business sector in the 1980s has grown into a legacy of supporting education, the community, and cultural enrichment. The Plano Community Forum, also called the Forum, awarded its first scholarship in the amount of $2,000 to Bishop College in 1981. Since then, it has awarded over $366,000 in scholarships to 360 students graduating from Plano public schools.

Each year, the Forum impacts the lives of amazing graduating seniors who all have a common goal of obtaining their degree to pursue dreams that will one day become realities. Many of the scholarship recipients are students who distinguished themselves through academic excellence, leadership, character, and involvement beyond the classroom. However, that is not every student’s story. Some recipients worked while attending school to help support their families, so a scholarship isn’t just a means to an education, but also a journey to a better life. Over the past forty years, the Forum has established a few core community celebrations that take place in Plano and Collin County, including the first MLK parade and MLK breakfast. At the first breakfast, sausage biscuits donated by McDonald’s courtesy of Charles O’Reily were served. The event was well received and grew beyond the Forum’s capacity. It is now called the MLK Power Leadership Breakfast and is hosted by Collin College; it includes a delicious breakfast menu and raises money for scholarships. The Forum also established a Sunday night program to celebrate the Dr. Martin Luther King Jr. Holiday. The program is still hosted by the Forum and brings together churches, leaders, and other community organizations across cultural lines to honor the past and commit to a unified future. This program is now sponsored in part by the City of Plano. These little stones are part of the Forum’s footprint in the community and its mission. Whether offering a scholarship bootcamp for students and their parents to fund their education, hosting health and domestic violence forums,

or donating coats to the Plano Police Association Christmas Cops, the Forum’s mission is to connect with the needs in the community. The organization funds their mission through signature events like the annual scholarship and awards gala. This month, the Forum is hosting its 45th Annual Gala, “IGNITE: Lighting the Next Generation Forward,” on Saturday, October 24, 2026, at 7:00 p.m. at the Hilton Richardson. The evening will kick off with a VIP reception, followed by a full program during a three-course meal featuring garlic chicken or buttery salmon options, entertainment, raffles, a silent auction, and award presentations. Good food, great vibes, and plenty of fun await. It is all about supporting the community where we live and love. “Never doubt that a small group of thoughtful, committed citizens can change the world; indeed, it’s the only thing that ever has.” Margaret Mead Visit www.PlanoCF.com to learn the myriad of ways you can support the Forum’s mission.

Photography Courtesy of Jason Gibson: Jay-Renee Photography OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / P L A N O

ARTICLE BY VALERIE MERRICK | PHOTOGRAPHY COURTESY OF BEN SKYE

Good Human of the Month

Meet Denny Mosseller, The Storehouse Community Center's Volunteer of the Year

LOCA L LIM E LIGH T | L I FE + CU LT U RE

This month’s Good Human is Denny Mosseller, a man who has volunteered over 1000 hours of community service to support the work of Plano nonprofit The Storehouse Community Center. Often called simply “The Storehouse,” this nonprofit offers four integrated programs—the Seven Loaves Food Pantry, Joseph’s Coat Clothing Closet, Project Hope Neighbor Care, and the Academy Education Program—which all provide support for neighbors from Collin, Dallas, and Denton counties. Mosseller first began volunteering at The Storehouse after a friend encouraged him and his wife, Kay Kay, to serve in the food pantry, where he quickly witnessed the compassion and dedication between neighbors seeking food and the volunteers and staff. For the past three years, Mosseller has also volunteered in The Storehouse’s Academy education program, where he is part of a team teaching English as a Second Language (ESL) classes on Saturday mornings.

“I truly love working with our students and watching their English skills grow and their confidence soar,” says Mosseller. “It is especially rewarding when a former ESL student stops by on a Saturday morning to share how much they appreciated our support and how well they are doing in their job and life. Working alongside my fellow teachers and the Academy staff also brings a great deal of joy to my life.” In honor of his service, he’s also been named Volunteer of the Year by the organization. Candace Winslow, CEO of The Storehouse Community Center, says, “Denny embodies a deep, consistent commitment to serving others with humility, compassion, and joy. Whether he is in the pantry, the classroom, or simply encouraging those around him, he leads by example and reminds us that lasting impact is built through relationships.” Do you know of a student, educator, or good human who should be featured? Send an email to angi.burns@citylifestyle.com to nominate them.

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

A SWEET ENDING WORTH SAVORING At Truluck’s, desserts, drink pairings, and artful presentation create a memorable finale worth celebrating.

ARTICLE AND PHOTOGRAPHY COURTESY OF TRULUCK'S

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

There are meals, and then there are experiences that linger long after the last bite. At Truluck’s, dessert is undeniably the latter. More than simply the final course, it’s the lasting impression of a world-class dining experience, a chance to savor something extraordinary, and an opportunity to create one more memorable moment around the table.

From beloved classics to dramatic tableside presentations, every dessert reflects the same commitment to quality, craftsmanship, and hospitality found throughout the Truluck’s menu.

AN ICONIC FINISH

At the heart of the dessert menu is the World Famous Carrot Cake, a Truluck’s tradition since the 1990s. Decades later, it remains one of the restaurant’s most recognizable and beloved creations. Rich, incredibly moist, and generously layered, the Carrot Cake delivers indulgence in every bite. Its unmistakable presentation—a towering, four-layer slice of moist spiced sponge cake stacked with thick cream cheese icing, crowned with crunchy, spicy candied pecans, and finished with a generous drizzle of warm butterscotch sauce poured over the top—has become part of the experience, making its arrival at the table as memorable to behold as it is to enjoy. For longtime guests, it’s an enduring favorite. For first-time visitors, it’s a dessert that quickly becomes a main character in Truluck’s story.

The Carrot Cake is only one of several desserts worth saving room for. The Chocolate Malt Cake at Truluck’s has earned a devoted following of its own, offering layers of rich, decadent flavor. The Key Lime Pie delivers a bright, refreshing finish. It’s a creation the culinary team takes particular pride in, and Truluck’s believes it can hold its own against the most celebrated Key Lime Pies in Key West.

CRAFTED IN HOUSE, SERVED WITH STYLE

Great desserts begin long before they reach the table. At Truluck’s, desserts are made in house, with each recipe receiving the same attention to detail and featuring the same premium ingredients that define the rest of the menu. Executive Chef Justin Valladarez brings that philosophy to life with a guest-focused approach centered on precision and consistency. He describes Truluck’s as a place that continually seeks to meet the needs of every guest, creating the opportunity for a “wow” moment at every table. The result is a final course that engages the senses before the first bite is even taken. CONTINUED >

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

Every dessert reflects the same commitment to quality, craftsmanship, and hospitality found throughout the Truluck’s menu.

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

THE PERFECT PAIRING

A memorable dessert deserves an equally thoughtful beverage. At Truluck’s, the beverage team believes the right sip can elevate the entire dining experience, with wine, cocktails, and spirits offering possibilities for every palate. The restaurant’s dessert pairings take that philosophy one step further. The rich Carrot Cake pairs beautifully with Madeira, whose bright acidity provides contrast while its caramel, fig, and nutty notes complement the cake’s flavors. Chocolate Malt Cake finds a natural partner in ruby port, while the bright citrus of Key Lime Pie shines alongside a sweet wine with notes of apricot and dried orange peel. These pairings are more than recommendations. They are an invitation to experience familiar desserts in a new way, discovering how the right combination can make both the dessert and the drink even more memorable.

For Truluck’s beverage managers, creating those connections is part of the craft. Beverage manager Danish “Dutch” Santiago has described creating the perfect pairing for a particular dish as one of the things that inspires him, reflecting the restaurant’s broader commitment to precision and detail.

THE ART OF THE LAST IMPRESSION

There is a reason meal guests often remember dessert. It slows the pace of the evening and creates space for another conversation, another toast, and perhaps one more story. At Truluck’s, that final moment is treated with the same care as everything that came before it. From the first sip of a handcrafted cocktail to the final bite of house-made dessert, the experience is designed to unfold with warmth, attentiveness, and genuine hospitality. This philosophy turns

an excellent meal into something more lasting: an evening guests can savor well beyond the restaurant doors.

CELEBRATION, FROM FIRST SIP TO FINAL BITE

At Truluck’s, the experience surrounding dessert is ultimately about people. General Manager Tambra Saucedo has described one of her favorite parts of hospitality as walking into the dining room and hearing the “whispers of memories being made,” knowing guests chose Truluck’s to help create them. That same spirit extends to celebrations and gatherings. At Truluck’s Plano, Sales and Events Manager Vanessa Sbraga takes a personalized approach to private events, helping guests plan everything from intimate celebrations to larger gatherings. Her attention to detail carries the Truluck’s experience from the first conversation through the final course.

GIVE EVERY OCCASION THE SENDOFF IT DESERVES

dessert provides one more opportunity to celebrate. Generous portions invite guests to share, pass plates across the table, and enjoy one final moment together. The final course may be the legendary Carrot Cake, the indulgent Chocolate Malt Cake, the refreshing Key Lime Pie, or the Baked Alaska, which transforms dessert into a moment of theater with its dramatic tableside presentation. It may be accompanied by a carefully selected wine, a handcrafted cocktail, or another favorite pour. Whatever makes it to the table, dessert at Truluck’s is never simply an ending. It’s a celebration of craftsmanship, generosity, and the pleasure of being together. And when the last bite is gone, the evening leaves behind exactly what a world-class dining experience should: a memory worth savoring. Visit Truluck’s at The Shops at Legacy East, 7161 Bishop Road, Plano.

Whether it’s a milestone dinner, a birthday shared with family, or simply an evening worth lingering over, OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / P L A N O

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SALT, Acid, SCHOOL Plano ISD’s Helps Students Develop a Career in the Culinary Arts ARTICLE BY VALERIE MERRICK PHOTOGRAPHY PROVIDED BY PLANO ISD

Knives chopping, spoons stirring, and…students laughing? This isn’t the kitchen of a popular restaurant. These are the sounds of culinary classrooms at Plano ISD’s CTE Center and campuses across the district. Through this program, students are working towards a future career in the culinary arts by learning about food safety and sanitation, cooking techniques, menu planning, and more. And the best part is that these students don’t have to wait until their senior year to start honing their skills. Karen Buechman, Plano ISD Director of Career and Technical Education, and Jean Laswell, CTE Center Principal, explain, “Students’ hands-on cooking journey begins in middle school, where students build foundational culinary skills in our Skills and Career Readiness course! Starting in ninth grade, high schoolers can launch into the Culinary Arts Program of Study. On all ninth and tenth grade campuses [throughout Plano ISD], students kick off their journey with Introduction to Culinary Arts and Entrepreneurship 1. Students will now attend our state-of-the-art CTE Center to take advanced, immersive courses surrounding the culinary arts.” Buechman and Laswell continue, “Prior to the 2026–2027 school year, the culinary arts program was offered at some campuses with enrollment reaching almost 2,200 students. With the launch of the new CTE Center, access has expanded—driving course requests up to approximately 2,350 for the upcoming school year.”

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

The class is more than just making delicious food. Through the entrepreneurship focus of the curriculum, students learn time management, professionalism, leadership, and more. Buechman and Laswell add, “Culinary arts students learn many skills that will prepare them for a successful career. Some skills are specific to culinary arts, while others develop the soft skills to be successful beyond high school.” The program is open to all students in Plano ISD, so students are encouraged to discuss their future goals with counselors during course period selection in late autumn. Who knows, maybe the next David Chang or Ina Garten is getting their start in Plano. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E .C O M / P L A N O

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ARTICLE BY ANGI BURNS

Champions of Breakfast! BEST LOCAL SPOTS TO START YOUR MORNING OFF RIGHT

Be s t C o f fe e : Mu dl e af C o f fee A locally owned community coffeehouse serving handcrafted drinks in a comfortable gathering space. 3100 Independence Pkwy. #300

Be st Fre nch Toast: Eddie’s Dine r A locally owned neighborhood diner serving made-to-order breakfast favorites all day. 4709 W. Parker Rd.

B es t Avocado Toast: Scra mbl e r Cafe Fresh avocado toast offers a lighter option among this locally owned cafe’s hearty breakfast favorites. 7000 Independence Pkwy. #104B

Be st Mimosa: The Bloom Lounge Be s t Ho me s t yl e B rea kfa s t: Po o r R i c hard ’s C a fe A longtime Plano institution known for classic, hearty, no-frills breakfast favorites. 2442 K Ave.

T R E N D SE T T E R | FO O D + BE VE RAGE

A stylish, floral-inspired brunch destination with serious mimosa appeal. Bloom serves refreshing mimosas alongside creative brunch favorites, including Tres Leches Pancakes, Pork Belly Croissants, and Red Velvet Waffles. 6145 Windhaven Pkwy., Suite 120, Plano, TX 75093

JAXX JAXX Burns

Seventh grader Jaxx “JJ” Burns is already turning a lifelong interest in theatre into an impressive combination of creativity, technical skill and entrepreneurship. At Murphy Middle School, JJ has continued developing the passion for theatre that has been part of his life from an early age. Although he has experience onstage, he is particularly drawn to technical theatre and the creative work that brings a production to life. He has served as a lighting operator for UIL competition and his school musical. His creativity also extends beyond the stage. JJ is the young entrepreneur behind JJ’s Cardboard Art, creating handmade props, set pieces, cosplay weapons and costume pieces available for purchase or rental by local theatres, schools and community members. He has also completed commissioned pieces for local businesses. His favorite projects are puppets, including Audrey II from Little Shop of Horrors. Outside of theatre, JJ plays football and enjoys video games. JJ’s creativity, initiative and ambition are worthy of celebration. His willingness to develop his talents while finding innovative ways to share them with his community makes him a standout student with an exciting future ahead.

A Li fe Told T h roug h Food Rooted in resourcefulness, Chef Yousseff Hsaini built a culinary career around creativity, flavor, and possibility.

A RT IST ’S PA LE T T E | P ROF E SSION AL SE RVICE S

To learn more, visit www.TheRockinMoroccan.com.

ARTICLE BY JOSLIN SANSOM

great food should make you feel something. Ask those who have experienced his cooking to describe it, and one word comes up again and again: “magical.” Hsaini's journey took him from Morocco to Turkey and then the United States, expanding his repertoire across Moroccan, Turkish, Mediterranean, French, Italian, and American cuisine. Years in professional kitchens, including Dallas's iconic French Room at The Adolphus, refined his technique, while his mother's kitchen remained his foundation. That journey ultimately inspired The Rockin' Moroccan. The name is playful, but the story behind it is anything but superficial. Through catered events, in-home cooking parties, and private dining experiences, Hsaini shares his food and spirit of Moroccan hospitality. In intimate settings, guests step inside the creative process, watching him move effortlessly through the kitchen while sharing techniques along the way. With warmth, energy, and laughter, Hsaini turns cooking into an experience as memorable as the meal itself.

PHOTOGRAPHY COURTESY OF MASON GRAY: COLDER MARKETING

For Chef Youssef Hsaini, food is memory, resilience, creativity, and connection. His story began long before he entered a professional kitchen. Born in Morocco, Hsaini's earliest culinary memories are beside his mother, learning to cook at a young age. After losing his father as a child, he learned early how to care for himself. There were times when the refrigerator wasn't full and choices were limited. Rather than focus on what was missing, Youssef learned to create with what was there. He discovered you don't need much to make a great meal. You can create something remarkable simply by cooking with what you have. From necessity came a meal philosophy he lives by: “Just what you have.” Fresh vegetables, simple proteins, fragrant spices, herbs, and pantry staples become opportunities to experiment, letting real ingredients and natural flavors lead the way. What began as resourcefulness evolved into extraordinary creativity and an unmatched ability to see possibilities others overlook. Those early experiences gave Hsaini something no culinary school could teach: an understanding that

“

“ Fr o m n e ce s s i t y c a m e a m e a l p h i l o s o p hy h e l i ve s b y : ‘J u s t w h a t yo u h ave .’ ”

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

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SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at local bakeries. These shops may offer seasoned French bread toasts, a bagged and ready-to-eat option no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

EAT R IGH T | FO O D + BEVE RAGE

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

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A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

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

maple pumpkin granola

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

ingredients: • • • •

• • • • • • • •

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

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

H OW TO | FO O D + BEVERAGE

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

granola directions:

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

yogurt

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

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

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

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 2 N D

Three Nights, One Unforgettable Festival Red Tail Pavilion: 2801 E Spring Creek Pkwy., Plano, TX 75074 | 6:30 PM Family Fest DFW returns for its sixth annual run with three consecutive nights of music under the stars, spanning jazz, neo soul, and worship, featuring artists including Natural Change, Fingerprints, and Karla Leal. Food trucks, craft vendors, and a vibrant outdoor atmosphere round out each evening. Visit www.FamilyFestDFW.com for tickets and the full lineup. O C TOBE R 3 RD

Spoons Ready, May the Best Chili Win West Plano Emergency Room: 2000 Dallas Pkwy., Plano, TX 75093 | 12:00 PM The Second Annual Chili Cook-Off invites the community to sample a lineup of homemade chilis, cast their vote for a favorite, and help crown this year's champion. Great food, friendly competition, and genuine community spirit make this one of the most delicious afternoons on the fall calendar. See tasting details at www.PlanoChamber.org. O C TOBE R 3 RD

Four Classes, One Rooftop, Zero Excuses Legacy West Rooftop: 5908 Headquarters Dr., Plano, TX 75024 | 9:00 AM Rooftop Sweat and Social brings yoga, HIIT, Pilates, and boxing together in one high-energy fitness festival above Legacy West, complete with a live DJ, vendor village, brand activations, product sampling, and post-workout social vibes. General admission starts at just $15 with all four classes included. Grab a ticket at www.LegacyWest.com/EventCalendar. O C TOBE R 9 T H

Rhythm, Color, and Latin American Culture McCall Plaza: 998 E 15th St., Plano, TX 75074 | 7:00 PM Global Grooves returns with a free, family-friendly celebration of Latin American music, dance, and tradition that fills the evening air with energy and cultural pride. Traditional and contemporary performances, cultural vendors, and a vibrant marketplace make this a night worth dressing up for. Visit www.Events.VisitPlano.com for the full performance schedule. O C TOBE R 1 0 T H

Every Superhero Welcome at the Starting Line Red Tail Pavilion: 2801 E Spring Creek Pkwy., Plano, TX 75074 Powered to Move's 3rd Annual Superhero 5K invites runners, walkers, rollers, and racers of every ability to celebrate community, movement, and inclusion. Proceeds support adapted fitness programs, handcycle activities, and community connection for people with intellectual and physical disabilities. Visit www.PoweredToMove.org/Superhero-5k to register and learn more about the mission. O C TOBE R 1 7 T H

Twenty Years of World Culture, One Free Day Haggard Park: 901 E 15th St., Plano, TX 75074 | 11:00 AM The Plano International Festival returns as North Texas's largest and longest-running multicultural celebration, bringing the sights, sounds, and tastes of the world together in one vibrant free event. A Wellness Fair and FitZone round out the cultural programming with free health services and fitness demos. Go to www.PlanoInternationalFestival.org for the full schedule.

EVE N TS

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OC TOBE R 1 7 T H

Fifteen Years of Farmstead Magic Heritage Farmstead Museum: 1900 W 15th St., Plano, TX 75075 | 6:00 PM Friends of the Farmstead marks 15 years of this beloved Texas tradition with craft cocktails, an authentic HEB True Texas BBQ dinner, a live and silent auction, Chicken Poop Bingo, and a live band keeping the dance floor packed all night. Tickets sold out last year, and this milestone celebration will move even faster. Visit www.HeritageFarmstead.org to secure a spot. OC TOBE R 2 3 RD

Swing with Purpose, Shape a Future Gleneagles Country Club: 5401 W Park Blvd., Plano, TX 75093 | 7:30 AM The Gleneagles Charity Classic is an 18-hole scramble benefiting the Hendrick Scholarship Foundation, breaking down financial barriers for deserving Plano ISD students. Every ticket includes green fees, cart, breakfast, lunch, an event shirt, and a gift bag. Each swing genuinely shapes a student's future. Visit www.2026-Charity-Classic-Golf-Tournament.Eventlify.com to register, sponsor, or donate. OC TOBE R 2 4 T H

Ghouls, Giggles, and Free Halloween Fun Haggard Park: 901 E 15th St., Plano, TX 75074 | 5:00 PM R.I.P. Fest transforms Downtown Plano into a Halloween headquarters packed with live entertainment, carnival rides, trick-or-treating, costumed characters, and themed cocktails from Fillmore Pub. Free admission makes this the ultimate fall outing for families and grown-up ghouls alike. Costumes are encouraged and creativity is celebrated. Visit www.Plano.Gov/Rest-In-Plano for event details and vendor information.

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Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

M YG H O

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

R D! ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA .

ARTICLE BY PAULI REEP

H EA LT H Y LIF E ST Y LE | FOOD + BE VE RAGE

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