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Eat. Sip. Love. O C TO B E R 2 02 6

Meet Your SMILE Specialists

Dr. Gabriela Carranza

Dr. Julian Kahn

Dr. Carranza is a board-certified prosthodontist and owner of Victor Prosthodontics, where she combines advanced expertise with a personalized approach to helping patients restore the health, function, and beauty of their smiles.

Dr. Kahn is a highly respected prosthodontist at Victor Prosthodontics, where he brings advanced expertise and a thoughtful, personalized approach to helping patients restore the health, function, and beauty of their smiles.

In addition to caring for patients in her private practice, Dr. Carranza is passionate about education and serves as a faculty member at the Eastman Institute for Oral Health, helping educate and mentor the next generation of dental professionals.

Originally from Peru, Dr. Kahn also has a passion for education and serves as a clinical professor at the Eastman Institute for Oral Health, where he helps educate and mentor the next generation of dental professionals.

For Dr. Carranza, Victor is more than the community she serves—it’s home. She lives in Victor with her husband, Damian, and their twin boys, Sebastian and Nicola, and is proud to provide specialized prosthodontic care to the community where she and her family live.

Outside of dentistry, Dr. Kahn calls the Rochester area home, where he lives with his wife, Konstantina, and their son, Jacob. He is proud to bring his experience, dedication, and specialized prosthodontic care to patients at Victor Prosthodontics.

Preview Your Future, Today. If you’re unhappy with your smile or have experienced dental trauma, significant wear, or missing teeth, Dr. Gabriela Carranza and Dr. Julian Kahn, prosthodontists at Victor Prosthodontics, can help. With advanced training in restoring and replacing teeth, they combine personalized care with modern digital technology to create smiles that are beautiful, functional, and designed to last.

BEFORE

VIRTUAL SMILE DESIGN

AFTER

Using digital smile design and advanced 3D technology, patients can preview their new smile before treatment begins. This allows patients to be part of the design process and feel confident about what’s possible, just as the patient pictured above recently experienced through her own smile transformation. victorprosthodontics.com | 585-924-4180 | 6539 Anthony Drive, Suite B, Victor 14564

LIFESTYLE LETTER

Serving Rochester, In a New Way

October 2026 PUBLISHER

Carrie Darocha | carrie.darocha@citylifestyle.com E D I TO R

Katrina M. Randall | katrina.randall@citylifestyle.com

Embrace fall with this incredible issue. The "giftover" from Betty has been an awesome experience. This issue is where the torch passes, and I thank our readers for coming along with me as the new publisher. For three decades, I have been serving my hometown community of Rochester in the food and beverage industry. I look forward to serving the community in a different way through this publication, brought to life by the talented editor, creative contributors, and exceptional partners. I encourage you to pause on each city scene photo and savor the delights. Move through each page, planning your shopping routes and appointments. Celebrate the business successes with us. It is the businesses and the people that make our community so special. Immerse yourself (while enjoying a glass of wine, one hopes!) in the lives of the editorial features. End with making plans with friends or bundling up and staying in with a Maple Pumpkin Parfait and your ROC City Lifestyle. However you enjoy this publication, we're so happy you are here. Cheers, C A R R I E DA R O C H A , P U B L I S H E R @ROCCITYLIFESTYLE

CONTRIBUTING WRITER

Marie Gillette

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Kathy Nguyen QUALITY CONTROL SPECIALIST Megan Cagle

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

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

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

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Thanksgiving Food Drive

This year marks our 8th Annual Food Drive, and we would appreciate your support! We will be collecting the following items until November 20th:

• Stuffing Mix • Potatoes • Canned Vegetables • Gravy

• Cranberry Sauce • Rolls • Dessert • Applesauce

You can drop off donations at The Mayeu Financial Group, located at 84 S Main Street, Fairport NY 14450. Monetary donations are also welcome. Our mission is to support families in our community by providing meals during the holiday season through food drives and fundraisers. There is a huge demand on our local food pantries due to the growing number of individuals and families in need. The holidays can be particularly hard on those facing hardships. As a community, we can come together and help increase the supply in our local food shelves, bring greater awareness of poverty in our neighborhoods, and help make the holiday season more special time for those in need.

thebountifultable.org | dana@thebountifultable.org | 84 S Main Street, Fairport NY 14450

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

12 Featured

18 24

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Breaking Chocolate Bars

How One Square of Chocolate Became a Decade-Long Practice in Presence and Rest

The Personal Touch

Personal Chefs and Curated Dining Experiences on the Rise

Lifestyle Letter

City Scene

Business Monthly

Mental Wellbeing HEALTH + WELLNESS

Chef ’s Selection FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Giving Back LIFE + CULTURE

Realty Report REAL ESTATE

Local Limelight FOOD + BEVERAGE

Events

Growing Leaders, Not Just Gardens

Inside the Rochester Nonprofit Turning Garden Beds Into a Training Ground for Civic Leadership

On the Cover An elegant plated dish from Green Zebra Catering, owned by Lindsay McGrail, graces our October cover. Read more about the growing demand for personal chefs in The Personal Touch. Photography: Warren McGrail

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Shell’s Lobster Roll with Kaluga Caviar 2: Vegan Meatloaf from Crisp 3: Vesper Burger from The Vesper 4: Angelinas hand-crafted cocktails 5: Carmella’s New Z-biotic pairs perfectly as a precursor to a night of sparkling wine. 6: Deliciousness from Dolce Cupcake 7: French Toast at the Lake House in Canandaigua

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C I T Y SC E N E

CEDAR + DEED

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A.McGrath Photography

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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

Zurich Med Spa Expands Clinical Staff and Service Offerings Haley Wheeler, a registered nurse with 11 years of diverse clinical experience, has joined Zurich Med Spa. Her background in labor and delivery shaped her clinical precision, composure, and commitment to individualized care. With advanced expertise in IV therapy and vascular access, Wheeler expands Zurich Med Spa’s offerings through IV fusions, injectables, and neurotoxin treatments. Her approach combines medical expertise, aesthetic precision, and a focus on natural, refined results that support both wellness and confidence. Photography by Samantha Mancari Photography

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VOA Leader Honored for Excellence in Social Services Volunteers of America (VOA) Upstate New York President and CEO Dr. Junior Dillion has been named to City & State New York’s Above & Beyond: Social Services list. Under his leadership, VOA has become a leading supportive housing provider, expanding shelter capacity and launching programs like a hydroponic farm. Dillion was also elected for Social Current’s 2026-2027 Executive Leadership Institute Cohort, a yearlong national leadership program.

Blackbird Takes Flight in Fairport A vacant canal-side property near the Box Factory's smokestack is set to be given new life with Blackbird, an upscale American eatery at 10 Liftbridge Lane East. It will feature contemporary shareable plates and elevated entrées. The redevelopment will also include a rooftop lounge and deck overlooking the Erie Canal and six apartments upstairs. Construction is targeted to wrap by December.

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B USIN E SS M ON T H LY

Your Goals Come First A M O R E T H O U G H T F U L A P P ROAC H TO P L A N N I N G

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

H O W O N E S Q U A R E O F C H O C O L AT E B E C A M E A DECADE-LONG PRACTICE IN PRESENCE AND REST ARTICLE BY KATRINA M. RANDALL | PHOTOGRAPHY BY REBECCA DAVIDSON

BREAKING

CHOCOLATE BARS For most people, the idea of eating cheesecake every day may sound delicious, but it’s not realistic. That’s what Melissa Mueller-Douglas’s friends told her when she brought them together on her 30th birthday in a rented yoga studio to test an inspired idea on a trusted circle.

M EN TA L WE LLB E IN G | H E ALT H + WE LLN E SS

Photo: Rebecca Davidson

She led her friends through a mindfulness practice, rewarding themselves along the way with Cheesy Eddy's chocolate cheesecake. Everyone agreed the reward was powerful. The cheesecake, however, wasn't sustainable. So Mueller-Douglas asked what would be. The answer: a little chocolate, even just one bite, was enough. This was the beginning of Chocolate Mindfulness, a practice Mueller-Douglas, a licensed master social worker, has spent the last decade building right here in Rochester. Her dedication to mindfulness goes back much further than age 30, beyond even her degree. When she was growing up, her mother never let her consume dye, but a store at The Marketplace Mall had a gumball machine. After they walked around the mall, her mother would let her stop at the store and get one white gumball because it didn’t contain dye. The impact of that minty reward stayed with her for the rest of her life, and it’s a practice she began doing as an adult. “Because I needed to take care of myself,” she says. The idea began as a practitioner, when Mueller-Douglas saw people who wanted to make a positive change in their life, typically needed something they enjoyed as a tangible reward to make it sustainable. “We paired chocolate because it’s a love language for everyone,” she says. “So, when you practice mindfulness, you reward yourself with a small piece of chocolate.”

WHY CHOCOLATE?

At its core, mindfulness means being fully present in your actions, thoughts, feelings, and physical sensations. Mueller-Douglas started with cheesecake, but chocolate has become the anchor of her practice. “You’re using all of your senses, color, texture, shape and size, shine, dullness. Taking a deep breath in, we do different ways of breathing, so you’re learning some breathing techniques. You're of course tasting the chocolate and reflecting on what that experience is like. We get pretty deep pretty fast,” Mueller-Douglas explains. “It's really fascinating how it quickly expands from a simple piece of chocolate to something more powerful and impactful.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

BEYOND THE TRUSTFALL

In the years since she first began sharing this practice, it’s evolved beyond her friends and into corporate team-building events, pop-up experiences across the country, and a mindfulness retreat for women executives. As it says on her website, “Team building with chocolate, not trust falls.” When she tells teams to “raise your hand if you’ve ever done a trustfall when you joined a team,” and keep it up if you enjoyed it—”it’s palatable,” she says. “There is just a visceral response to closing your eyes and falling backwards into the arms of people you just met.” And it’s not a good one. But when you bring teams together and ask them their favorite chocolate, barriers go down, stories come out, and eyes light up. Teams work together best when they can find common ground—and chocolate is one, she explains. Those moments of intentionality and eating chocolate together have led to impactful responses, like a participant tearing up over the chocolate reminding her of the one her mom used to make when she was young. “Those essences of moments are happening all the time, where people are getting to know about one another more. They had this mindfulness experience, and then they tasted chocolate,” she explains. And when people feel comfortable around each other, it provides a sense of belonging. Like we talk about “breaking bread,” she talks in terms of “breaking chocolate bars.” In the midst of it all, she shares Chocolate Mindfulness as a pop-up experience on a 12-city tour and regularly holds Chocolate Mindfulness and Mocktails at Alt Bar downtown. Not every person can afford an hour of in-person chocolate mindfulness, so Mueller-Douglas created a free alternative: The MyRetreat app, where she offers two-minute mindfulness experiences paired with chocolate. Those who participate can use their own chocolate, or sign up for a subscription service through the app, where Mueller-Douglas will deliver chocolate quarterly from an Ecuadorian chocolate shop in batches of 99.

THE RETREAT

After years of leading one-hour mindfulness sessions, Mueller-Douglas kept hearing the same feedback from team leaders: they wanted to go deeper, either for themselves and their teams, or on a more personal level, meeting other leaders who care about the same things. So, she launched the Chocolate Mindfulness Retreat, a quarterly, six-day trip to the Grand Cayman Islands for seven executives at a time. Everything is planned in advance, down to the last detail, so no one has to make a single decision they don’t want to.

M EN TA L WE LLB E IN G | H E ALT H + WE LLN E SS

On these retreats, the women learn fast that MuellerDouglas’s favorite word is “no,” and when one of the women commits to knowing her limits with that sentiment, they’re celebrated. Like the Disney Plus executive who said no to the welcome dinner after traveling to the islands. “She felt refreshed and rejuvenated because she made the right decision for herself,” Mueller-Douglas says. Every day of the retreat brings a new adventure, from the Crystal Caves to Bioluminescence Bay. But, rest is baked into the retreat with equal importance. By the end of the six days, the women have settled into simply being, a flow state that she builds in deliberately. Even small touches come with intention, a photographer on the island shooting headshots for all the attendees, because Mueller-Douglas believes everyone deserves an updated, professional photo of themselves. The masterminds are her favorite part. Every speaker at the retreat is also an attendee. Before they take the stage, Mueller-Douglas co-creates their session with them oneon-one, helping to pull their story from them and shape it into impact for the other attendees. “That’s really special to me,” she says. “Because stories matter. Part of their brain needs quantitative data, the qualitative is what makes you change your behaviors and create new habits that elevate us to the next level of where we want to be at.” The connections between attendees turns out to be one of the retreat’s biggest benefits. Women buy from each other, hire each other, and refer to each other’s services—trusting that brand because they got to know the person behind it. And something Mueller-Douglas never anticipated was how many of the women say they want to come back.

FULL CIRCLE

The location of the retreat is no accident. MuellerDouglas’s father is from Grand Cayman, and she has family that still lives there. Every visit teaches her something new about her heritage. During one retreat, an attendee who had to leave early, asked her to mail a postcard, as it was a tradition she keeps with her father on every trip. While dropping it at the local post office, Mueller-Douglas was making conversation and mentioned that one of her grandmothers had lived on that same stretch of island. As it turned out, the clerk did know the grandmother and was actually a cousin Mueller-Douglas had never met. It’s an experience that mirrors the mindfulness she’s been building in yoga studios, boardrooms, and popups—making connections and discovering new ways to be intentional in everything she does, like choosing the Grand Cayman Islands as her retreat home. “I put in this investment because I believe in spending my business dollars well and intentionally.”

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

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

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: • • • • •

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

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

granola directions:

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

yogurt

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

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

THE PERSONAL TOUCH A table-setting at Prive

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

A special-occasion dinner generally means making a reservation at a favorite restaurant, while a busy weeknight might call for takeout. Increasingly, however, diners want restaurant-quality food but with privacy, flexibility, and personalized experiences. The personal chef industry reflects that shift. According to Grand View Research, the global industry was valued at an estimated $16.62 billion in 2024 and is projected to reach $24.20 billion by 2030, driven by busy lifestyles, health-conscious consumers, dietary restrictions, and the appeal of customized dining. Around Rochester, demand for private-chef experiences has also grown, with bookings for private chefs in the area rising 35% this past year alone and 73k-plus people using local services, reports TakeaChef.com. The trend reflects growing local demand for meals tailored to individual tastes, dietary needs, occasions, and settings. For Green Zebra Catering owner, Lindsay McGrail, the trend is particularly familiar. After building a career, including years in New York City alongside some of the industry's most influential chefs, McGrail returned home and established Green Zebra in 2007. While her business includes large-scale events, she increasingly embraces smaller private gatherings and personal-chef work to interact directly with clients and create more intimate connections. At Prive, the 26th-floor penthouse event venue atop The Metropolitan in downtown Rochester, David Carpenter, director of creative operations for Gallina Development Corp., witnesses a related shift: Clients increasingly seek intimate, highly customized experiences in distinctive settings, even combining dinner, entertainment, and an overnight stay.

ARTICLE BY MARIE GILLETTE | PHOTOGRAPHY BY WARREN MCGRAIL AND SUBMITTED

PERSONAL CHEFS AND CURATED DINING EXPERIENCES ON THE RISE

A personal chef can also tailor menus to individual tastes with ease. McGrail describes herself as a “choose your own adventure kind of chef,” with an enormous range of culinary experience that allows her to develop a menu specifically around the people, occasion, and setting. An anniversary celebration of a Nantucket wedding, for example, may inspire dishes evoking memories of that place and time. A birthday menu may incorporate the guest of honor’s favorite flavors or dishes. A memorial gathering may center around foods the loved one preferred. “Food is a way to honor people and bring out our favorite things,” McGrail says.

A table-setting from Prive

MENUS WITH MEANING A Rochester native, McGrail grew up surrounded by food and hospitality, influenced by her mother, who owned a restaurant, and by her uncles Tom and Joe, who owned Rochester’s iconic Edward’s Pub and Restaurant. After a chance (and bold!) conversation with Chef Anthony Bourdain at Les Halles in New York City prompted her to reconsider her career path, McGrail enrolled at the Institute of Culinary Education while working full time at Memorial Sloan Kettering Cancer Center. Her New York experience included working alongside prominent figures in the culinary world, such as Sarah Moulton, Ruth Reichl, and Douglas Rodriguez. When McGrail’s mother faced a cancer diagnosis, she returned to Rochester and established Green Zebra, named for her favorite heirloom tomato. While she enjoys catering large events for organizations including Girls Rock and Habitat for Humanity, she especially loves interacting directly with clients and witnessing their reactions to the food she’s created, a chef’s favorite moment, she says. Compared with celebrating at a restaurant, McGrail says, hiring a personal chef allows people to gather somewhere comfortable and create a restaurant-level experience in a personally meaningful location.

MORE THAN A MEAL Customization is not limited to special occasions. Health considerations and individual preferences also help drive interest in personalized cuisine, while convenience allows clients to have shopping, preparation, cooking, and even cleanup handled by someone else. McGrail refuses to compromise on ingredient quality. Fresh ingredients, herbs, balance, texture, and flavor are fundamental to the experience she provides. Personal chefs, she says, aim to create taste sensations that “hit all the different parts of the palate, flavors dance on your tongue, all the different textures marry within each bite.” For a smaller commitment, Green Zebra also offers a weekly dinner club, providing seasonal chef-inspired meals for two or four people, including vegan and gluten-free options, offering professionally prepared food without an entire private event. Her homemade soups are also available at R’s Market in Brighton. For McGrail, the larger purpose of food remains simple: to bring people together. “Especially as people are spinning more and more [with life stressors], bringing people together around the table and around food” gives people a chance to relax and cherish the most important parts of life: each other. CONTINUED >

Dish by Green Zebra

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

WHEN THE VENUE BECOMES PART OF THE MEAL Carpenter, whom McGrail calls her “fairy godfather” in the Rochester culinary scene, approaches personalized dining from another angle. At Prive, the experience begins with the setting itself. Located on the 26th floor of The Metropolitan building, an iconic part of the downtown Rochester landscape, Prive is a 4,000-square-foot event venue designed for intimate gatherings, with views stretching from the Bristol Hills toward Lake Ontario. It accommodates up to 70 seated guests or 100 for a cocktail-style event, with three ensuite guestrooms. In 2023, Carpenter helped the Gallina family create the distinctive Prive venue atop The Metropolitan. He describes it as “an intimate place to gather for both locals and out of town visitors that shows our city and region in a fresh new way,” and sees it as very much a part of the Gallinas’ enduring commitment to elevating downtown.

Dish by Green Zebra

“Food is a way to honor people and bring out our favorite things.”

He has observed a broader movement toward smaller, highly personalized events in unusual settings. Rather than replacing the traditional restaurant, he says, these experiences offer something different, “a unique place to celebrate when something out of the ordinary is in order.” “Years ago, it was enough to go to a favorite restaurant for fine dining,” Carpenter says. “We are seeing that need, but with the added twist of changing up the setting to create memories to be talked about for years.”

Elegant dining at Prive

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

A view from Prive

CREATING THE WHOLE EXPERIENCE At Prive, clients can arrange culinary services while coordinating elements such as flowers, entertainment, and valet parking. The venue's separate catering kitchen allows events to be tailored to the client’s vision. Food remains key at Prive, as Carpenter says their clientele is discerning, with dietary needs and preferences carefully considered as cuisine is crafted to be thoughtful and distinctive. But overall, he says the goal is to remove the work associated with entertaining, so “the hosts [can] experience all the joy and satisfaction of entertaining without the stress of preparing their own home. Time spent at Prive should be a ‘get-away’ for all.” One memorable example Carpenter shares was a James Bond-themed dinner for 30 guests. The evening included

martinis, a four-course served meal, and black-tie attire, all against the backdrop of Rochester’s winter city lights. The hosts and two other couples remained overnight, transforming dinner into a local escape. A SHIFT TOWARD INTENTIONAL HOSPITALITY The appeal of personalized dining extends beyond convenience or luxury. It gives people greater control over how they gather, whether at home with a personal chef or in a distinctive setting such as a downtown penthouse. Dining becomes an experience rather than simply a meal. As consumers continue to seek convenience without sacrificing quality or connection, personal chefs and curated dining experiences may become an increasingly familiar part of how people celebrate, entertain, and simply enjoy life together. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

Dish by Green Zebra

Charcuterie at Prive

Dish by Green Zebra

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

Dish by Green Zebra

Recipes for Coffee Lovers

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Inside the Rochester Nonprofit Turning Garden Beds Into a Training Ground for Civic Leadership

ARTICLE BY KATRINA M. RANDALL PHOTOGRAPHY SUBMITTED

Growing Leaders, Not Just Gardens 24

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

Of the 44 teenagers who spent this summer working in gardens connected to Taproot Collective, maybe one will grow up to be a farmer. But that’s fine with Nathaniel Mich, the organization’s executive director. The goal has never been to inspire more farmers, but to give local youth the opportunity to build skills, understand their stake in the community, and grow in them the confidence to lead. “What we have found is the exposure to community engagement, principles for organizing, and food justice and social justice is how these kids are talking about their career choices,” Mich says. “We hear from our youth that the community engagement element is becoming more and more important to them, regardless of their specific career path after us.” While working with youth is significant in the work Taproot is doing, the nonprofit was originally founded in 2017 as an all-volunteer organization. By 2022, the organization began transitioning to being a staff-run model and has grown to include five year-round staff members, with 40-45 youth interns. The Taproot Collective got its start when a group of community garden managers and advocates observed that a lot of people wanted to start community gardens to feed, beautify, and support the health of their neighborhoods. But the logistics to get going were complex, from navigating land access and land resource policies to finding volunteers and funding. Almost a decade later, Taproot Collective has grown into the primary support system for community gardens across the Rochester area. The organization doesn’t run gardens itself; that responsibility stays with the neighbors and volunteers who start them. Instead, gardens come to Taproot, through a suite of services the organization calls The Collective, for whatever help they CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

need: materials, infrastructure design and installation, workshops and training, or a staff-led volunteer day to paint a rainwater barrel or tackle a bigger project. Twice a year in the spring and fall, gardens can register for $200 worth of supplies to start or close out the season. This past spring alone, 103 gardens took part. No other organization in Rochester is open to working with every community garden in the area, regardless of who owns the land or what the garden is for, whether it’s for a school, church, library, or rec center. This year, Taproot expects to reach somewhere between 100–110 gardens total, with a longer-term goal of reaching all community gardens in Rochester, roughly 120–130 a year, including gardens in surrounding suburbs and rural communities. The organization is also expanding into community orchards for people who want to plant or already own fruit trees, while also building out support for more home gardens, with many already attending their workshops. Taproot also handles the less visible work of keeping a community garden running, like acting as a fiduciary partner for grants, helping gardens secure liability coverage, and navigating the bureaucracy of finding land or getting permits. Since the organization’s founding, youth employment has been integral to the work. In 2023, the organization began scaling up and standardizing the youth employment program, which provides long-term supportive employment relationships with low-income Monroe County teens, starting at age 14. Some youth are invited to take part in the school year employment program, which is more intensive and longer-term training. Through the work they do, they build technical, carpentry, leadership, and facilitation skills, Mich explains. “So they can move into a peer role model role the following summer.” Some of the youth this summer have been with Taproot for four years. Over the next year, the organization plans to add more certifications and programs to the school year program and build more relationships with local employers. “We want to set them up for success for whatever their next step is,” he says. This past summer, they had 44 interns, ages 14-22, and for the school year they expect 15-20 youth leaders. This year, they reached 100 interns. As of mid-summer, those interns had collectively earned $300,000 in wages and performed

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

19,000 hours of service in their communities. “That right there has a tremendous impact,” Mich says. This past summer, youth were working on projects in 12 gardens. Mich explains that the projects they choose for their youth have to have some technical skill involved, so there’s building and basic carpentry, art, and placemaking. In the past, youth have even installed paved pathways and patio seating areas, honing in on landscaping skills as well. Taproot’s own farm, First Market Farm near the Public Market, is used as a teaching and training garden, so youth do some work there over the summer as well. During the school year, youth play a bigger role at the garden site, with the organization transitioning the space into a youth-led growing space. For many of the youth, it’s their first job ever—and the goal is to support youth in a lifetime of career exploration, Mich explains. “I think a lot more of them will become engaged community leaders with a deeper understanding of their role as engaged and active participants, not only in our food systems but our civic systems.”

“ We h e a r f r o m o u r yo u t h t h a t the communit y engagement element is becoming more and m o r e i m p o r t a n t t o t h e m . . .”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

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 R O C , N Y. TOWN/ZIP CODE

ORIGINAL PRICE

SOLD PRICE

%SOLD/LIST

AV E R AG E D O M

Victor 14564

$491,280

$537,780

Fairport 14450

$437,258

$494,581

14%

Penfield 14526

$398,136

$469,772

17.00%

Pittsford 14534

$624,959

$768,851

20.00%

City/Brighton 14618

$476,869

$522,391

11%

City/Eastside 14610

$629,100

$714,083

13.00%

West Irondequoit 14617

$234,277

$287,388

21%

Webster 14580

$382,688

$460,406

18.00%

East Irondequoit 14622

$231,000

$292,928

26.00%

Ontario 14519

$363,500

$425,125

19%

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

R EA LT Y R E P ORT | REAL ESTAT E

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

ARTICLE BY KATRINA M. RANDALL | PHOTOGRAPHY BY JONATHAN KEYES

ROCHESTER’S Ro a d s i d e

LEGENDS “THE IDEA WAS TO GIVE HARDWORKING PEOPLE A GOOD, FILLING MEAL AFTER A LONG DAY OF WORK.”

Every regional food comes with an origin story that no one quite remembers—until you go looking. A sauce that can’t be beat. A burger named after its creator until Hollywood came calling to borrow it. A dish with so many copycats there’s too many to count. Onion rings hand-sliced and battered fresh daily, next to burgers still hand-pressed in a Pyrex pie plate, the same way they were the day the restaurant opened. Rochester is home to roadside institutions that don’t just serve the classics; they invented them—or put a creative twist that not only stuck, it became legend. CONTINUED >

HAND-PRESSED, HAND-SLICED, HAND-ME-DOWN: THE RECIPES ROCHESTER NEVER LET GO OF 30

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

Don's Original

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

These hometown mainstays are places where walking through the front door is a trip back in time. While we’d be remiss not to mention Charlie Riedel’s, Bill Gray’s, or Orbaker’s in Williamson, there are four who did something no one else in Rochester can claim: they either started a Rochester food tradition from nothing, or perfected their own version until it became the one to beat. Schaller’s (Founded 1956) A Brief History: Schaller’s got its start when Eastman Kodak employees and brothers Joe and Ken Schaller decided to open a hamburger stand on Edgemere Drive in Greece, near the “swampy shores” of Lake Ontario, becoming a hot spot after a day at the beach. The brothers went on to open a second location on East Ridge Road in Irondequoit and a third on West Henrietta Road in Brighton in 1996. While the Brighton location closed, the other two locations remain open. Not much has changed at the Edgemere Drive location, though the stand was enclosed in the 1970s and a second dining room was added. Claim to Fame: Known for its housemade meat sauce, Schaller’s recipe is considered the “gold standard” of Upstate New York meat sauces. Paired with a ground round and self-serve pickle buckets, it’s a signature dish at the restaurant, which has previously won Rochester ROC's "Best Burger" award and continues to show up in "Best Burgers in Rochester" roundups as of early 2026, with the Democrat & Chronicle featuring it in February 2026, describing the cheeseburger with meat sauce and mustard on a hard roll as a signature order. Fun Fact: According to multiple articles over the years by the Democrat & Chronicle, the Schaller brothers actually mortgaged their homes to open the restaurant in a small garage, which they continued to build onto as they expanded. That garage is the Edgemere location that still stands today. Nick Tahou’s (Founded 1918) A Brief History: Founded by Alexander Tahou, a Greek immigrant, Nick Tahou’s was originally called West Maine Texas Hots and opened on 296 West Main Street in 1918 in downtown Rochester. Eventually, it moved down the street to 320 West Main Street. When Alexander’s son, Nick Tahou, took over, he incorporated it as Nick Tahou Hots. After he passed away, his son Alex (named for his grandfather) took over and still runs it today. Claim to Fame: Nick Tahou’s literally invented the Garbage Plate, one of Rochester’s most iconic regional dishes, much like Buffalo has its wings. “The idea was to give hardworking people a good, filling meal after a long day of work,” says current owner Alex Tahou. “You came in

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

hungry, and you weren’t supposed to leave hungry. That’s something we’ve always carried on.” Today, the garbage plate has spawned countless imitators, from the trash plate to the compost plate, but the secret recipe meat sauce is what keeps the original in a league of its own. Fun Fact: Just like Nick Tahou Hots got its start under a different moniker, the garbage plate wasn’t always called the “garbage plate.” It started as “Hots and Potatoes.” “The original was a Texas hot served over home fries and cold beans, topped with spicy mustard, diced onions and our signature hot sauce,” Tahou says. “Ketchup was optional. Over the years, the plate has evolved and now people can choose from Texas hots, hamburgers, cheeseburgers, white hots, Italian sausage, fish, chicken tenders, or grilled cheese, along with sides like home fries, macaroni salad, French fries, cold beans, and onion rings.” In 2024, Tahou told Tasting Table that University of Rochester students used to come in and ask for the dish with “all the garbage on it.” While Nick was initially against the name, he eventually fully embraced it when he trademarked it in 1992. Tom Wahl’s (Founded 1955) A Brief History: World War II veteran Tom Wahl Sr. opened the first Tom Wahl’s as a trailer parked along Routes 5&20 in Avon in 1955. Originally, the menu only featured twin kiss ice cream cones and handcrafted root beer. According to the restaurant’s own history, the townspeople were skeptical a little root beer stand would amount to much. Fortunately, the townspeople were wrong, and the institution that is Tom Wahl’s grew year after year, with Tom adding to the menu and the building. Almost two decades later, the restaurant opened a proper dining room in 1976. In the late 1980s, Bill Gray’s took over ownership and expanded the restaurant across the Finger Lakes region. Claim to Fame: Everyone knows Tom Wahl’s root beer is one of the best, but the restaurant is also famously connected to actors and brothers Mark and Donny Wahlberg. The restaurant’s ground steak patty with Swiss cheese, grilled ham, lettuce, and the restaurant’s proprietary “Wahl sauce” makes up the “Wahlburger,” for which the restaurant held the federal trademark. In 2011, the two brothers, along with their chef brother Paul, contacted Tom Wahl’s asking to license the name for their restaurant chain. Tom Wahl’s allowed it, and the brothers’ Wahlburgers restaurant chain was born. Fun Fact: The original Avon location was added to the New York State Historic Business Preservation Registry in 2023, being recognized as a business that had operated for at least 50 years and meaningfully shaped the community's identity.

“What’s remarkable is that every day we open ... there’s always someone waiting to get in! It just reinforces the fact that I didn’t buy a restaurant; I bought an institution .” — A L AY N A A L D E R M A N

Don’s Original (Founded 1945) A Brief History: When Donald J. Barbato returned to Rochester after serving in World War II, he struggled to find a job in the auto industry. His brother-in-law, Bob Berl, worked at Zweigle’s and asked Don to help out at a hot dog stand. He took to the role, and later that summer leased a roadside hot dog stand at Sea Breeze on Lake Ontario. Eventually, Don and his wife took charge of the business, with Don creating cleanliness standards that included serving food on paper plates and keeping counters spotless. After he developed his own version of the ground round steak sandwich, it became the restaurant’s signature dish. When construction slowed business, he expanded to Monroe Avenue with a year-round Don & Bob’s. Eventually, Don would sell the Monroe Ave. location, moving his focus back to the Sea Breeze spot and renaming it Don’s Original to separate it from the restaurant he sold and solidifying its legacy. After Don died, the restaurant passed to his son, Bob, and a once-teenage busboy named Terry Klee. Under their ownership, a second location opened in Charlotte. Then, Terry bought the original Don’s Original outright, keeping to the values that Don had started the restaurant with years before. Claim to Fame: While Don’s Original is known for its secret meat sauce and the ground round steak

sandwich that Don developed all those years ago, current owner Alayna Alderman says the colossal onion rings are what they’re most famous for. They’re handsliced, dipped, and battered, and made fresh daily. Fun Fact: After 80 years of serving burgers, ground rounds, and chocolate almond custard without alcohol, Don's Original poured its first beer and wine in October 2025. “Don’s has evolved in many ways. We are trying to pay homage to the history and past, while putting a fresh spin and face on it,” Alderman says. “From painting and expanding the outdoor seating, to removing a wall, which served as nothing more than a barrier between people sitting in the sunroom and at the counter, to introducing breakfast sandwiches on the weekends. And the most fun aspect is live music and events at Don’s Original. That specifically, we refer to as ‘Don's After Dark.’ We are hoping to continue the traditions of bringing families together and trying to entice younger folks to start new traditions at Don’s Original.” Icons of Rochester These four restaurants aren’t just places to eat, they’re nostalgia incarnate for many Rochestarians who have grown up eating there for first dates, little league wins, and Friday nights that turned into tradition. If we’re lucky, they’ll continue to do so for generations to come.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / R O C N Y

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 4 T H

Art, Music & Makers Take Over Innovation Square 295 East Broad St. Rochester | 10:00 AM Roc Artists Open Market returns Sunday, Oct. 4, 10 a.m. to 4 p.m., at Innovation Square in downtown Rochester. Browse local artisans, small businesses, and vintage vendors while enjoying live music, dance showcases, and performances. More Info: rocartistsopenmarket.com O C TOBE R 1 1 T H

Witches Cast a Spell on Cayuga Lake Wine Trail Lucas Vineyards, 3862 County Rd 150, Interlaken, NY | 12:00 PM Lucas Vineyards will host its second Annual Witches, Women & Wine on Saturday, Oct. 11, from 12 to 4 p.m. The event will kick off with a meet-and-greet and dance lesson from the Witchy Women of the Finger Lakes. Then, settle in for live music from Betty’s Ghost, as well as barbecue and fall tastings. Costumes are encouraged. O C TOBE R 1 1 T H , 3 1 ST

Rochester Animal Services Waives Adoption Fees Through October 317 Main St. or 184 Verona St. | 8:00 AM Rochester Animal Services is offering fee-waived adoptions this fall as part of the ASPCA's Rescue Effect campaign, which is part of ongoing shelter renovations. Catch them Oct. 11 at the East Rochester Farmers' Market, 317 Main St., or Oct. 31 at their Halloween Adoption Event, 12–4 p.m., 184 Verona St. O C TOBE R 2 2 N D

Trivia for a Cause: Brain Game Returns Oct. 22 Hyatt Regency Rochester, 125 East Main St, Rochester | 5:00 PM Literacy Rochester's 26th Annual Brain Game Trivia Competition returns Thursday, Oct. 22, 5–8 p.m. at the Hyatt Regency Rochester. Teams compete for the coveted Brain Trophy, with an online auction and cash raffle rounding out the evening. The event has raised more than $738,000 over 25 years to support adult literacy programs. Team registration closes Oct. 1 at literacyrochester.org/braingame. O C TOBE R 2 3 RD

Boos & Brews in Victor Village 60 East Main Street, Victor, NY | 5:30 PM Spooktacular Victor returns for a 21-plus adult trick-or-treat and bar crawl through the Village of Victor on Friday, Oct. 23, from 5:30–9 p.m. Sip and stroll to 10-plus local stops for wine, craft brews, and spooky cocktails, then head to the after-party at The Venue at the Trail for music, a costume contest, and photo ops. O C TOBE R 2 5T H

Trick-or-Treat Takes Over the Market Rochester Public Market, 280 North Union St. | 4:30 PM Rochester Public Market will host its annual Halloween at the Market on Sunday, Oct. 25, from 4:30–7 p.m. Costumed kids can trick-ortreat through vendor sheds, enjoy hayrides, crafts, and interactive performances, and meet local community organizations. Admission is free. More info: cityofrochester.gov/markethalloween

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©2025 Insurance products issued by Principal National Life Insurance Company (except in NY), Principal Life Insurance Company®, and the companies available through the Preferred Product Network,Inc. Securities and advisory products offered through Principal Securities, Inc.member SIPC. Referenced companies are members of the Principal Financial Group®, Des Moines, IA 50392. Principal®, Principal Financial Group®,and Principal and the logomark design are registered trademarks of Principal FinancialServices, Inc.,a Principal Financial Group company, in the United States and are trademarks and service marks of Principal Financial Services, Inc.,in various countries around the world. Duncan Radcliffe, Principal National and Principal Life Financial Representative, Principal Securities Registered Representative, Financial Advisor and Member-Principal® Financial Network. AIF® (Accredited Investment Fiduciary®) is an educational designation only, obtained by the holder by completing the requisite coursework. The AIF Designation does not mean the holder is acting in a fiduciary capacity. 4623720-4264502-032025 | AD3487I-02

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