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THE FOOD & DRINK ISSUE O C TO B E R 2 02 6

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LIFESTYLE LETTER

Bon Appétit

October 2026 PUBLISHER

Jordan Sakalian | jordan.sakalian@citylifestyle.com

October is always one of our most delectable issues of the year, celebrating the food and drink that bring people together. Growing up, food was a big part of our family life. On my dad’s side, I grew up in a big Armenian family where weekends meant family dinners, traditional dishes and a house full of people. On my mom’s side, my grandmother was from Germany, so German food and traditions were part of my childhood, too. Some of my favorite food memories come from my mom’s kitchen. During the holidays, she creates beautiful table settings and home-cooked meals. From my favorite breakfast recipe, mock soufflé, to Armenian favorites like cheese boreg and, of course, rice pilaf, we could always count on a delicious meal made with love. Since I can't cook myself (although calling local chef Deb Silver to the rescue is never a bad idea!), dining out has always been one of my favorite pastimes. From a great divebar burger or hot dog to an amazing steak at an upscale restaurant, I love it all. But what I’ve come to appreciate most are the people behind the places we love. I love exploring the longtime favorite restaurants and chefs in our community. And I love meeting the newest additions and up-and-comers. There’s something special about watching a local business owner take a chance and pour everything into an idea. I’ve been fortunate to build relationships with so many of them, including those on these pages. You may walk in for the food, but it’s often the people and their stories that keep you coming back. And that’s what this Food & Drink issue is about. This month, we’re taking you behind the scenes at Host Romeo and Utica, The Huntsman Hunt Club, Pita Way, and more — sharing incredible fall flavors and the personalities behind the places that make our community such a wonderful place to eat, drink and gather. We’ve also included recipes to enjoy at home with family and friends. Because maybe that’s the best part of a great meal: you come for the food, but you remember the people. Here’s to good food, great people and always saving room for one more bite.

E D I TO R

Lynne Konstantin | lynne.konstantin@citylifestyle.com STAF F P H OTO G R AP H E R

Jessica Snow | hello@jessica-snow.com CONTRIBUTING WRITERS

Allison Bankston, Sam Lage, Kiki Pape, Susan Thwing C O N T R I B U T I N G P H OTO G R AP H E R S

Maddy Goss, Dom & Victoria Ivkov, Nicolette Martin, Jessica Stasik

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Jenna Crawford LAYOUT DESIGNER Kirstan Lanier QUALITY CONTROL SPECIALIST Brandy Thomas

J O R DA N SA K A L I A N , P U B L I S H E R @ROCHESTERCITYLIFESTYLE

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

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Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Rochester 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

18 Featured

18 26

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Perfect Host

At Host in Utica and Romeo, the chefs change and the menus evolve — but Michael Ivkov’s commitment to hospitality never leaves the table.

The Huntsman

A tradition of land, legacy, craft — and community.

Lifestyle Letter

City Scene

Must See FOOD + BEVERAGE

Artist’s Palette FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Spooktails

Do the monster mash with these fall-focused cocktails perfect for Halloween festivities.

On the Cover Tuck into the mac and cheese at Host Romeo. For more, see “The Perfect Host” in this issue. Photography: Maddy Goss

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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Inspiration for your best local life.

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Local content by local creators.

Inside scoop on all things local.

Locally-inspired food & drink recipes.

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city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: At the Rochester City Lifestyle Evening Edit, a summer cocktail party at 429 Main, July 30. Shown: RCL Photographer Jessica Snow and RCL Publisher Jordan Sakalian. 2: Guests sampled hors d’ouevres and sipped handcrafted cocktails by The Silver Shamrocks. 3: Kyrstyn Dean and Deb Silver. 4: Entertainment by Anna and Johnny Stevenson. 5: Jennett McLane and Tina Polleiner. 6: Florals by Lulu’s Flower Bar included Pink Floyd roses, yellow snapdragons and green anthurium. 7: Kiki Pape and Jordan Sakalian.

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THE PERFECT

host

M UST SE E | FO O D + BEVERAGE

AT HOST IN UTICA AND ROMEO, THE CHEFS CHANGE AND THE MENUS EVOLVE — BUT MICHAEL IVKOV’S COMMITMENT TO HOSPITALITY NEVER LEAVES THE TABLE.

ARTICLE BY KIKI PAPE PHOTOGRAPHY BY MADDY GOSS AND DOM & VICTORIA IVKOV

Walking into Host in Utica and Romeo, you might not know exactly what’s going to come out of the kitchen. But one thing always stays the same at its core: hospitality. Flourishing with a concept where the chefs come and go and the menus change, the environment remains the place where it all comes together. And for owner Michael Ivkov, hospitality began long before the first sought-after restaurant opened its doors in Utica in December 2022. Growing up in Metro Detroit, Ivkov was surrounded by the restaurant business through his grandfather. He learned early on what it meant to host people around a table. After college, Ivkov and a friend started a food truck and began hosting pop-up dinners in Downtown Detroit. What started as a way to bring people together through food eventually became the inspiration for Host. After moving to Utica with his family, Ivkov saw an opportunity to bring that same energy while creating a new kind of restaurant experience. “I wanted to bring the hospitality experience closer to the suburbs,” Ivkov says. Host has grown into a restaurant concept that rotates in a different chef every couple of months — a place where chefs can make their mark on the community and cuisine. It is a team effort to find the chef who fits their restaurant's definition of “hosting.” “We choose organically,” Ivkov says. “People who are based on the passion they bring to the table and hosting.” They’ve created a space where community is built through food, giving chefs the opportunity to bring their own cultures and communities into it. From all over the world, each chef brings a piece of their heritage. Their success brought the opportunity to launch another location in Romeo opened this past March. Through Host’s process of bringing chefs into the space, they found someone special with a connection to the community as resident chef: Jessica Phillips, whose family owns a farm stand in Romeo. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

The bar at Host Romeo. Photo by Maddy Goss

Phillips took over as head chef at Host Romeo, specializing in French cuisine and Southern hospitality, incorporating more of an intimate dining experience to the Romeo location. “We are reaching a whole new customer base in the Romeo location,” Ivkov says. This fall and winter, Host Romeo presents a new Fantasy Dinner Series with a four-course themed menu, craft beverage pairings and a dining room transformed for the occasion. Staff dress in Renaissance-inspired fantasy attire — prizes are awarded to guests with the most captivating looks. The series includes A Haunting Evening (Oct. 11, 18, 25), Before the Frost (Nov. 22) and

M UST SE E | FO O D + BEVERAGE

a Midwinter Yule Gathering, steeped in tradition, magic and Christmas wonder (Dec. 6, 13, 20). Host Utica continues to rotate chefs and cuisines throughout the year. This October and November, Ryan Matley will bring Japanese street food to the table, intertwining the flavors of fall. Host Utica will also transform for Halloween with its pop-up Ghost Bar, featuring its own highly skilled bar team and a menu of Halloween-inspired cocktails and mocktails. Not knowing what might be coming out of the kitchen is part of the experience at Host. The chefs change, the menus evolve, but the heart of Host remains the same: bringing people together around the table.

Host Utica. Photo by Dom & Victoria Ivkov

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

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THE

Huntsman 18

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

A t r a d i t i o n o f l a n d , l e g a c y, c r a f t — a n d c o m m u n i t y. ARTICLE BY LYNNE KONSTANTIN PHOTOGRAPHY BY JESSICA SNOW CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

Tucked into the rolling pastures and wooded ponds of Southeast Michigan, The Huntsman Hunt Club has spent nearly half a century turning a family farm into one of the region’s most storied private clubs. But long before it became known for its grounds and sporting tradition, it was simply home — and that sense of place still defines it today. In 1979, Nora Tebben and her son, James, set out to transform their family farm into a private club — one that embodied all the tradition and elegance of the British Upland Hunt. Nora ran the clubhouse, overseeing everything from reservations to the kitchen, while Jim built out the grounds, staff and vision. His son, Jonah — then still a teenager — worked alongside him, absorbing the values and legacy that would later define his own stewardship of the property. In 2002, Jim set his sights on expansion. He traveled to restaurants around the country, occasionally asking for kitchen tours after a meal just to study the layout and equipment of the best in the business. That research shaped the clubhouse’s transformation: With a loyalty to the history of the century-old clubhouse, hand-hewn post-and-timber beams, floor-to-ceiling fieldstone fireplaces and a top-of-the-line kitchen were built to create a rustic, refined lodge atmosphere, where beauty lingers well after a meal. The dining room’s menu changes with the seasons, leaning on what’s fresh, organic and local — as near as The Huntsman’s own extensive garden, where fresh herbs, fruits and vegetables are harvested and served, farm to table. Jim led the club until his passing in 2012 — today, Jonah carries the standard forward, continuing to invest in the grounds and the experience members have come to expect. Most recently, the club has upgraded the clays course, added new automated wobble trap machines and building post-andbeam stands with tin roofs to shelter shooters from inclement weather. With more than 900 acres of fields designed for upland hunting, the private shooting preserve has pheasant and chukar partridge hunts from August through April each year, along with expert guides to accompany members. For member Mike Renton, a Rochester-based custom home builder who has belonged to The Huntsman for more than 13 years, the club has become something closer to an extension of home. CONTINUED >

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

“What draws me back isn’t just the grounds — it’s the whole feeling of the place,” Renton says. “The setting is stunning, the clubhouse is warm and welcoming, and so many of my closest friends are members, too. It’s tradition and community all in one.” Renton, an avid participant in gun dog competitions, is often joined at the club by his two English pointers, Max and Lady. He’s

A RT IST ’S PA LE T T E | FO OD + BE VE RAGE

also a regular at the club’s restaurant, where the elk and quail are among his favorites. On these pages, we are given a glimpse of the quiet corners of the club through the eyes of Renton — whose deep roots in building, family and the outdoors serve to embody the spirit of craftsmanship and connection that The Huntsman celebrates.

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Do The Monster Mash With These Fall-Focused

spook - tails Cocktails Perfect For Halloween Festivities

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

H AP PY H OU R | FO O D + BE VE RAGE

TOASTED MALLOW

• • • • •

1 1/2 ounces vodka 1 1/2 ounces chocolate liqueur 1/2 ounce Frangelico liqueur graham crackers marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

CONTINUED >

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

PUMPKIN BRAIN PURÉE

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted) • 1 ounce Galliano liqueur • 1/2 ounce lemon juice • 1/2 ounce brown sugar & cinnamon syrup • 2 tablespoons pumpkin puree • fresh nutmeg

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

CANDY CORN BOURBON

• • • •

Milk Mint cocolate chip ice cream Halloween Oreos Gummy worms

H AP PY H OU R | FO O D + BE VE RAGE

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( K I D - F R I E N D LY ! )

Crush 5-8 Oreos inside a plastic bag. Layer the bottom of a glass with half of the crushed Oreos to make a nice base. Add 2-3 scoops of mint chocolate chip ice cream and fill the rest of the glass with cold milk. Add another layer of crushed Oreos to float on top. Finish with 2-3 gummy worms around the top and enjoy!

• 2 ounces bourbon • 1/2 ounce brown sugar & cinnamon syrup • 2 dashes of orange bitters • 5 candy corns Combine all ingredients in a shaker tin. Muddle the candy corns inside the shaker tin, add ice and shake vigorously until sufficiently chilled and blended. Strain through a fine mesh strainer in an old fashioned glass over a large ice cube. Garnish with a piece of candy corn on top of the ice cube and enjoy!

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Chef Deb Silver

This month, Chef Deb combines classic autumn harvest flavors with rich, warming ingredients in her Golden Harvest Pork with Fennel, Apples & Golden Mustard Sauce. 32

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

Chef Deb Silver

CHEF DEB’S GOLDEN HARVEST PORK WITH FENNEL, APPLES & GOLDEN MUSTARD SAUCE Savory roasted pork, tart apples and caramelized fall vegetables are finished with a tangy golden mustard sauce. Serves 6-8.

Ingredients: Pork and Vegetables

IN GOOD TASTE The second installment of our newest

• 2½ pounds boneless pork shoulder, cut into 1-inch cubes • 3 Tbsp. Porky’s Powder or favorite pork BBQ seasoning (salt-free) • 3 fennel bulbs, thinly sliced • 2 Granny Smith apples, cored and thinly sliced • ½ small red cabbage, thinly sliced • 1 red onion, thinly sliced • 2 Tbsp. olive oil • 1 tsp. caraway seeds • 1 Tbsp. each kosher salt and cracked black pepper

column, featuring a recipe from Chef Deb Silver. This month: Golden Harvest Pork.

PHOTOGRAPHY BY JESSICA SNOW Tuck into autumn with the second installment of our newest column — In Good Taste features a monthly recipe from the kitchens of the Silver Shamrocks and Forks & Fetes in Rochester. Chef and Owner Deb Silver, known for her seasonal from-scratch cooking and warm hospitality, is a lifelong creative and community builder — her talent and celebration of people and places help make Rochester the special place it is. This month, Chef Deb combines classic autumn harvest flavors with rich, warming ingredients in her Golden Harvest Pork with Fennel, Apples & Golden Mustard Sauce. Bon appetit!

Golden Mustard Sauce • • • • • • • • •

½ cup white wine vinegar ¼ cup golden raisins 1 garlic clove, grated 1 Tbsp. honey 2 Tbsp. yellow mustard 1 Tbsp. whole-grain mustard 1 Tbsp. chopped fresh parsley 2 Tbsp. cold unsalted butter Salt and pepper, to taste

Directions: 1. Heat oven to 425°F and coat a large rimmed baking sheet with cooking spray. 2. Toss fennel, apples, cabbage and onion with olive oil, caraway seeds, salt and pepper. Spread evenly on the baking sheet. 3. Coat pork with seasoning and arrange over the vegetables. Roast for 1–1½ hours, turning the pork and stirring the vegetables halfway through. Cook until the pork is tender and reaches 150–155°F. Let rest briefly. 4. Meanwhile, simmer vinegar, raisins and garlic in a small saucepan. Remove from heat and cool slightly. Whisk in honey, both mustards, parsley and cold butter. Season to taste. 5. Arrange the roasted pork and vegetables on a platter. Spoon the golden mustard sauce over the top and serve warm.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/RO C HE ST E R M I

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

EAT R IGH T | FO O D + BEVE RAGE

BRANDSto e d a Me seen b

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Brand Strategy

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