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Veteran of the Month

Lynne Halbert - U.S. Navy Service Beyond the Uniform When Lynne Halbert enlisted in the U.S. Navy in 2013, she was a 33-year-old stay-at-home mom looking for a way to create greater security for her family after her youngest son was diagnosed with a rare seizure disorder. Six months later, she found herself at boot camp in Great Lakes, Illinois, in December, admittedly “questioning all sorts of life choices.” After training, Halbert was stationed at Naval Base San Diego as an electronics technician aboard the USS New Orleans. Military service was a family tradition, but she became the only woman and only Sailor in a family of Soldiers. A friendly rivalry with her younger brother motivated her to reach E-5 before he left the Army and faster than he had. In under four years, she achieved both, becoming Electronics Technician, Petty Officer 2nd Class. Following seven years of active duty, including a 2016 Western Pacific deployment, Halbert and her family relocated to Texas. Today, her commitment to service continues through helping fellow veterans. As a Veterans Benefits Adviser with Undaunted Warhorse Initiative and a Chapter Service Officer with Disabled American Veterans, Halbert helps veterans navigate the VA disability claims process. She leads a volunteer team hosting workshops at the Lavon Area Chamber of Commerce, creating a welcoming place where veterans can ask questions, learn from one another and prepare successful claims. A natural teacher known for her high-energy personality, Halbert also enjoys substitute teaching in her local school district. For Halbert, leaving active duty didn't mean leaving service behind. Her mission simply evolved from serving her country to ensuring fellow veterans have the knowledge, resources and support they deserve.

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 S

Saanavi Shah, Tiffany Ditto, Valerie Merrick STAF F P H OTO G R AP H E R S

Ty Harper, Christian West: West Images CONTRIBUTING WRITERS

Pauli Reep, Alyssa Lavy, Matsumoto Mari C O N T R I B U T I N G P H OTO G R AP H E R

Janie Jones

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

ANGI BURNS, PUBLISHER @ R O C K WA L LC I T Y L I F E S T Y L E Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Rockwall City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Rockwall 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 Rockwall 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

Print Prestige Meets Digital Power.

18 24

Featured

Departments

Nonprofit of the Month

Feed the City Makes a Difference in Rockwall

Where Every Ingredient Has Purpose

Sear Steakhouse pairs scratchmade cuisine and thoughtfully selected drinks to create a unique dining experience

Lifestyle Letter

City Scene

Business Monthly

Giving Back LOCAL SERVICES

Local Limelight LIFE + CULTURE

Must See FOOD + BEVERAGE

Trend Setter FOOD + BEVERAGE

Party Planning EVENT PLANNING + SERVICES

Culinary Creations FOOD + BEVERAGE

Chef ’s Selction FOOD + BEVERAGE

Events

Happy Hour FOOD + BEVERAGE

Champions of Breakfast!

Best Local Spots to Start Your Morning Off Right

On the Cover Rockwall County knows how to start the day deliciously! This month, we’re serving up some of the area’s best breakfast spots, from local favorites and comforting classics to creative dishes worth getting out of bed for.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT? 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

1-7: As the weather begins to cool, it’s the perfect time to get outside and explore the beautiful parks throughout Rockwall. From scenic walking trails and playgrounds to peaceful green spaces, sports fields, and lakeside views, there’s something for every age and interest. Pack a picnic, take the kids to play, meet a friend for a walk, or simply enjoy the fresh air while discovering the many outdoor spaces our community has to offer. 1: Jewel Park 2: Gloria Williams Park 3: Windmill Ridge Park 4: Shores Park 5: Shores Park 6: Greenes Lake Park 7: The Park at Terracina Photography by Rockwall Parks & Recreation

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 @ R O C K W A L L C I T Y L I F E S T Y L E

C I T Y SC E N E

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

Congratulations, Dr. Bradford! Dr. Christina Bradford, principal of J.W. Williams Middle School in Rockwall ISD, has been named a Region 10 Middle School Principal of the Year by the Texas Association of Secondary School Principals. Selected by her peers, Bradford was recognized for exemplary performance and outstanding leadership. As a regional honoree, she is now eligible to apply for the Texas Principal of the Year Award.

Photography by Rockwall ISD

Your New Neighborhood Doctor Victory Family Medicine is celebrating the grand opening of its new Heath location at 4260 Ridge Road, Suite 102. Founded by Dr. Terry and Dr. Nataki Hollingsworth, the practice brings personalized, relationship-based family medicine to the Lake Ray Hubbard community. Victory Family Medicine offers primary care, preventive medicine, annual physicals, chronic disease management, and Medicare wellness exams, with a focus on making patients feel known, valued, and cared for.

Photography by Rockwall Area Chamber of Commerce

Now Open in Rockwall! Congratulations to Prince Wellness Solutions on its recent ribbon cutting! Led by Brandy Prince, FNP-C, the practice provides personalized wellness care including hormone therapy, medically assisted weight loss, functional medicine, gut health, IV therapy, and peptide therapy. Prince Wellness focuses on addressing the root causes of health concerns with customized care designed for each patient. Visit them at 1307 Ridge Road, Suite 1106, Rockwall, TX 75087.

Photography by Rockwall Area Chamber of Commerce

Want to be featured? G E T I N T O U C H AT C I T Y L I F E S T Y L E . C O M / R O C K W A L L

B USIN E SS M ON T H LY

Feed the City Nonprofit of the Month Sponsored by Artisan Masonry and Granite Grab your keys, grab a friend, and go make a sandwich. This simple vision has empowered Feed the City to help provide meals for over 8 million people in need and break three Guinness World Records. “Our mission is to educate, nourish, and empower communities through healthy and nutritious food,” said Nick Marino, the volunteer executive director of Feed the City. “We started in January of 2015 with one monthly event. We’re now at 40 monthly events all around the country.” Feed the City began through a mobile app called TangoTab. Beginning in 2012, TangoTab fed people in need for every check-in at a restaurant. Tango Charities grew out of the company, eventually becoming a 501(c)(3) nonprofit after several years of Feed the City events. “The Tango Tab app was all about dining out, and people stopped dining out [because of Covid-19],” Marino said. “I said I would continue to run the nonprofit arm of Tango Charities as a volunteer executive director. We still continue to do the city events that we started 10 years ago, [like our] Cultivate Garden programs and our Weekend Warrior programs, which help with kids' meals over the weekend.”

ARTICLE BY SAANAVI SHAH PHOTOGRAPHY COURTESY OF FEED THE CITY

G IV IN G BAC K | LO CAL SE RVICE S

As they grew, Feed the City broke records—literally. In 2016, 2,586 volunteers gathered at a Dallas convention center to make sandwiches together. Together, they broke the Guinness World Record for the most people making sandwiches simultaneously. Other Guinness records that the organization has broken include the most sandwiches made in one hour (their record: 57,662) and the longest line of sandwiches (10,852 sandwiches). “Beyond just the meals going out, this impacts the people that are actually volunteering as well,” Marino said. “You have people volunteering for the first time with their kids, and young, future leaders having their first experience and making an impact.” Today, over 100,000 volunteers have signed up for these events, ready to get their gloves on and sandwiches prepped. At each event, volunteers bring enough materials for each participant to make 25 to 30 sandwiches. After gathering materials, participants form groups to make sandwiches.

“We partner with different food pantries, soup kitchens, after-school programs, senior facilities or veteran nonprofits that will receive the meals, and then they distribute them on their own time, through their own means,” Marino said. “We're not replacing organizations that are out there. We're here to help them put more food on their shelves.” “I call it the best hobby I could have,” Marino said. “I can't tell you what city we will be at next, because it's whatever volunteer reaches out to us that wants to lead an event. We want to bring this to more cities, because there's no zip code out there that is immune to hunger.”

Feed the City hosts a local event on the second Saturday of every month at the Rockwall Cotton Patch Cafe: 909 E Interstate 30 #101. Volunteers of all ages can participate, though minors must be accompanied by an adult. To register for an event, visit tangocharities.org and stay updated with their email newsletter. Search Tango Charities on Facebook, LinkedIn, and Instagram for more.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

Non Profit SPOTLIGHT

Grace Clinic provides compassionate, quality healthcare to individuals and families in our community. Through the generosity of donors and volunteers, Grace Clinic offers medical services, resources, and hope to those in need. Scan the QR code for more about their services

Covenant Commercial Real Estate is a proud supporter.

469.698.5609

COVENANT

covenantcre.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

ARTICLE BY VALERIE MERRICK | PHOTOGRAPHY COURTESY OF BUSHER FAMILY

Good Human of the Month

Local Rockwall Resident Kevin Busher Steps Up in Times of Need

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

Throughout the state, a local Rockwall resident is doing what he can to help others—particularly those impacted by natural disasters. Kevin Busher explains, “I’ve been helping people for as long as I can remember. It’s just how I was raised. If somebody needed help, you showed up. You didn’t wait to be asked, and you definitely didn’t expect anything in return. I grew up in the mountains of Idyllwild, California, where wildfires were a very real part of life. From a young age, I volunteered during local and state wildfires, so helping in emergency situations became something that felt natural to me. Over the years, I’ve also gained experience with heavy equipment, construction, and land work. Those are skills I’ve been able to use when disasters happen. Whether it’s a fire, a flood, or simply someone who needed a hand, I’ve always felt that if I have the ability, experience, or equipment to help, then I should.

I’ve never really thought of myself as a ‘volunteer.’ I’m just a guy who shows up when people need help.” For Kevin, this means showing up in whatever capacity is needed. He says, “My first thought is usually, ‘What can I do?’ Sometimes that means loading up equipment. Sometimes it’s hauling hay, feed, or water. Sometimes it’s gathering a group of guys who are willing to work and heading wherever we’re needed.” His wife, Windy, is inspired by his hard work. “It makes me incredibly proud, but it also doesn’t surprise me. This is simply who Kevin is. He has always been the first person to step in when someone needs help, whether it’s a friend, a neighbor, or a complete stranger.” Do you know of a good human, educator, or student 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 OM / R O C KWA L L

Where Every Ingredient Has a Purpose Sear Steakhouse pairs scratch-made cuisine, a no-waste philosophy, and thoughtfully selected drinks to create a unique Rockwall dining experience

ARTICLE BY TIFFANY DITTO | PHOTOGRAPHY BY TY HARPER PHOTOGRAPHY

M UST SE E | FO O D + BEVERAGE

Long before the dining room fills for dinner, the work at Sear Steakhouse & Lounge at the Harbor in Rockwall has already been underway for hours. Steaks are inspected and cut by hand, live lobsters are broken down, stocks simmer, sauces take shape, and ingredients are transformed through a process Executive Chef Marcus Moehler has spent 15 years refining. Some of that preparation will be obvious when a plate reaches the table, but much of it won't, as Sear’s no-waste kitchen finds creative uses for many by-products of the cooking process. “Everything that we use, we try to use it purposefully and reintroduce it into some type of ingredient for our menu,” Moehler says. According to the USDA, 1.33 billion pounds of food are thrown away in the US each year. However, you won’t see that type of waste at Sear. Fat trimmed from steaks is rendered into tallow and eventually becomes part of the process for cooking another steak. Other trimmings could spend hours braising before becoming one of the restaurant’s beef fritters. Even the onion peels have somewhere to go. It is part of Sear’s commitment to operating as a scratch, no-waste kitchen—a philosophy that requires more time and labor, but one Moehler says has followed him throughout his 15-year culinary career. “We treat the kitchen like we were cooking at our home,” Moehler says. “Our philosophy is to use every single thing that we have here to repurpose it and not throw anything away. Also, if you're a businessperson, throwing product in the trash equals throwing money in the trash.” After braising the short rib for three and a half hours, Moehler even saves the braising liquid, blending it into the sauce served with the finished dish. “Everything that we have is made in-house, carefully handcrafted,” Assistant General Manager Charli McIlrath says. “All of our steaks are cut by Chef Marcus.” The restaurant’s menu showcases the madefrom-scratch approach, with dishes ranging from its signature Prime Delmonico to Chilean sea bass and rosemary-pistachio-crusted lamb chops. But for Moehler, the finished plate begins with sourcing. Sear’s beef is wet aged for at least 30 days, a process Moehler says helps tenderize the meat and develop its flavor. He favors high heat to create a strong sear, while brown sugar in the restaurant’s seasoning helps develop the char and crust.

Moehler says something as simple as broccolini can tell the story of how it was grown. He looks for vibrant color, crunch, and stems with fibers that break down properly. “Great cuts of meat,” says J.R. Wheeler in a Google review of the restaurant. “I got the 16 ounce signature cut, [my] wife got the chef special NY strip with shrimp, fork tender, best side of broccolini I have ever tasted.” Some dishes are so labor intensive that when they sell out, they are simply gone for the evening. Though many of the menu items are staples at Sear, Chef Moehler says he regularly experiments with specials based on seasonal ingredients or something interesting a supplier has available. “Creating is easily the most fun part of the job,” he says. While cocktails are often recommended as an aperitif alongside appetizers, McIlrath says Sear servers guide guests toward wine with dinner. McIlrath personally tastes wines before bringing them into the restaurant, considering how the bottle fits in with the items on the menu. “I then train the servers on which wines we can pair with lighter fish dishes or heavier short rib, lamb, steaks,” McIlrath says. “And then we guide the guest experience from there.” Because Sear is a steakhouse, its wine list leans toward reds, particularly the bold, fruit-forward California Cabernets its clientele often requests. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

M UST SE E | FO O D + BEVERAGE

“We treat the kitchen like we were cooking at our home,” Moehler says.

However, the selection also includes lighter Italian and French wines and options designed for seafood and more delicate dishes. Understanding elements such as tannins allows the staff to help guests choose a wine that complements rather than competes with dinner. “If you're having our Chilean sea bass, you're not going to want anything with high tannins because high tannins are something that requires fat on your flavor profile to round it out,” McIlrath says. A ribeye or New York strip, however, can provide exactly that richness. Sear’s cocktails follow the kitchen’s emphasis on freshness. The restaurant changes its cocktail program seasonally, with recipes created in-house. Fresh juices are pressed in small quantities, helping maintain quality while reducing waste. Even wine left open for a few days can move from the bar to the kitchen, where Moehler incorporates it into sauces and other dishes. That collaboration helps make dinner at Sear less about ordering individual items and more about creating an experience from the first drink to the final course. That mentality, coupled with the white-glove service provided by staff, makes dinner at Sear stand apart from other steakhouses. Servers train for at least three months, learning table settings, service standards, and the details of the food, cocktail, and wine menus. Because Sear staff personally call reservations beforehand to learn whether guests are celebrating something special, guests often arrive to find a handwritten card from Moehler and McIlrath waiting at their table for birthdays and anniversaries. At the end of the meal, Chef may also send a complimentary dessert presented with a message written in Sear’s house-made strawberry sauce. “My favorite part of the job is creating great guest experiences,” McIlrath adds. “Seeing people's faces as they leave the restaurant, knowing that we went above and beyond for their service and they had an amazing experience.” To make a reservation at Sear Steakhouse, call 469.314.1103 or visit searsteakhouseandlounge.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

GET $10 OFF YOUR FIRST BLOWOUT

drybar rockwall NOW OPEN

Use code rockwall10

@drybarshops_rockwall 2455 Ridge Road, Suite 129

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

ARTICLE BY ANGI BURNS

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

Be s t B age l : The B age l L ady Be st Coffe e : 5 013 Coffe e

What began with a Rockwall mom making bagels from home became a local favorite serving authentic New Yorkstyle bagels, scratch-made spreads, and hearty breakfast sandwiches. 316 S Goliad St Ste 201, Rockwall, TX 75087

This mother-daughter coffee shop pairs specialty coffee and fresh baked goods with a cozy atmosphere perfect for your morning caffeine or conversation. 4210 Ridge Rd. #101 Heath, TX 75032 and 506 N. Goliad St. Rockwall, TX 75087

B es t Avocado Toast: B el l e Vi e Bistro This charming Downtown Rockwall bistro adds French-inspired flair to breakfast, with fresh avocado toast alongside Benedicts, omelets, and other specialties. 112 E Rusk St. Rockwall, TX 75087

Be s t Ho me s t yl e B rea kfa s t: L o n e S t ar 6 6 C a fe

Be st Mimosa: 3 0 Brunch House

For old-fashioned comfort, this local cafe serves generous plates of eggs, pancakes, biscuits and gravy, hash browns, and homemade chicken-fried steak. 206 W Rusk St. Rockwall, TX 75087

Brunch calls for bubbles, and 30 Brunch House delivers with popular mimosa flights, a full brunch menu, and a lively atmosphere made for gathering with friends. 2455 Ridge Rd. #101 Rockwall, TX 75087

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

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merrickmultimedia.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

H OL IDAY H O S T I N G W I T HOU T T H E H A S S L E THE LINDEN MAKES PARTY HOSTING EASIER WITH FLEXIBILITY, STYLE, AND SERVICE

ARTICLE BY TIFFANY DITTO | PHOTOGRAPHY BY CHRISTIAN WEST: WEST IMAGES

PA RT Y P LA N N IN G | EVENT PLAN N IN G + SE RVICE S

Claire Larson-Lu knows a thing or two about throwing a party. “I love to throw a party,” she says. That love of entertaining inspired The Linden, a Rockwall event venue Larson-Lu envisioned as a middle ground between traditional wedding venues, hotels, and corporate meeting spaces. The Linden, located off of 276 in Rockwall, has an upscale art-deco vibe and three possible space configurations: The Parlor, The Gallery, and The Grand Hall. The space accommodates everything from intimate gatherings

to larger celebrations, making it the perfect venue for your next baby shower, family gathering, corporate event, micro wedding, and more. The Parlor is 1,369 square feet, while The Gallery and Grand Hall offer 2,831 and 4,200 square feet, respectively. A partition door adds another layer of flexibility, allowing the venue to adapt to an event rather than forcing a party into a room that feels unnecessarily large. Larson-Lu says that versatility was intentional. “We wanted it to feel custom,” she says. “We wanted it to feel warm and inviting, but you don’t really have to do a whole lot to the space.” The ease of customization can be especially welcome during the holidays, when hosting at home often means rearranging furniture, preparing food, stocking the bar, and finding room for everyone before the first guest arrives. At the Linden, hosts only have to ensure they’ve planned enough time for any decorations they want to bring. “I think people underestimate how much time it takes to decorate,” Larson-Lu says. “I recommend a five-hour rental for a standard event but seven or eight if significant decorating is involved.” Rather than requiring hosts to select from an in-house menu, The Linden offers vendor flexibility, allowing clients to select catering that fits their celebration. The venue has a warming kitchen with refrigerators, freezers, and plenty of space where caterers can prepare for service. For cocktails, the Gallery and Grand Hall include a custom bar. Guests can bring their own alcohol, provided it is served by a TABC-certified and insured bartender. Larson-Lu also keeps recommendations for bartending and catering companies familiar with the venue.

Another thing that sets The Linden apart is its bathrooms. Instead of rows of traditional stalls, The Linden features private, individually designed bathrooms inspired by ones seen at Dallas’s premier rooftop restaurants. “My mom always instilled in me that when you have a clean, nice bathroom and clean front windows of a business, you know the rest is taken care of,” Larson-Lu says. For each event, a venue attendant is on-site, and staff maintain the bathrooms and address spills and other issues as they arise, a fact that sets the venue apart from others in the area. And perhaps that is the biggest luxury of hosting a holiday party somewhere other than home: when something needs cleaning, restocking, or fixing, the host can keep celebrating. At the time of publication, The Parlor, designed for smaller events, starts at $995 for a three-hour Monday-through-Thursday rental and $1,500 for five hours. For larger gatherings, a 10-hour rental of The Gallery starts at $4,500, while The Grand Hall starts at $6,800 Monday through Thursday. To tour The Linden, visit www.LindenEventstx.com.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

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

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

maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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.

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:

• 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.

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 dairy-free 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! Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

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 1 ST

Ready, Aim, Give! Texas Gun Ranch: 15950 State Hwy. 205, Terrell, TX 75160 | 12:30 PM The 3rd Annual Selah Creek Classic brings together sporting clay enthusiasts for a premier tournament followed by dinner, drinks, prizes, and high-end raffles, all under the theme "Take Aim for Mamas and Babies." It is a fun, community-driven afternoon with serious purpose behind every shot. Visit www.SelahCreek.org/Classic to register a team or become a sponsor. O C TOBE R 6T H

Shop, Stamp, and Claim the Championship Downtown Rockwall: E Rusk St, Rockwall, TX 75087 | 3:00 PM The Annual La Tee Da Fall Shopping Tournament turns Downtown Rockwall into a competitive shopping playground where teams of two to four women rack up points by visiting participating stores, snapping selfies, and getting scorecards stamped. An after-party mixer and door prize drawing cap off the afternoon in style. Visit www.RockwallChamber.org to register a team before spots fill. O C TOBE R 1 3T H

A Farm Table Dinner Under the Texas Sky Tate Farms: 12992 FM 548, Rockwall, TX 75032 | 2:00 PM One of the county's last remaining family-owned ranches sets the scene for an extraordinary farm-to-table dining experience hosted among open pastures, grazing horses, and historic Texas countryside. Guest Chef Misti Norris of Far-Out and Clos du Val wines elevate an already unforgettable evening celebrating land, season, and community. Visit www.TateFarms.net for reservations and ticket details. O C TOBE R 1 7 T H

Chrome, Community, and Classic Car Glory Alders Rockwall: 1196 T L Townsend Dr., Rockwall, TX 75087 | 12:00 PM The Alders Rockwall Classic Car Show delivers a free, family-friendly afternoon packed with stunning vintage vehicles competing for Best in Show, handmade crafts, BBQ from Big Greg, sweet treats from Bigg Sam's Delights, and live music. Whether a die-hard car enthusiast or just looking for a great Saturday, everyone is welcome. Visit www.RockwallChamber.org for full event details. O C TOBE R 2 4 T H

Boo Booths, Bounce Houses, and Halloween Cheer Downtown Rockwall: E Rusk St, Rockwall, TX 75087 | 2:00 PM Scare on the Square transforms Downtown Rockwall into a family-friendly Halloween destination with trick-or-treating at Boo Booths, bounce houses, a hay maze, and plenty of spooktacular fun for all ages. It is the perfect afternoon outing for little goblins and their grown-up companions alike. See full details and what to expect at www.Rockwall.com. O C TOBE R 2 8T H

Honoring the Heroes Who Keep Us Safe Rockwall Fire Station #2: 920 Rockwall Pkwy., Rockwall, TX 75032 | 11:30 AM The Rockwall Chamber of Commerce's 11th Annual First Responders Appreciation Luncheon is a cherished opportunity to sit down, break bread, and sincerely thank the public safety professionals who show up for Rockwall County every single day. It is one of the chamber's favorite traditions for good reason. For details on attending and sponsorship opportunities visit www.RockwallChamber.org.

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BANKING THAT KNOWS YOUR NAME.

WE TAKE BANKING PERSONALLY.

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HBTX H OMEBANK

SEAGOVILLE 601 North Hwy. 175 Seagoville, 75159 972.287.2030

ROCKWALL

105 E. Ralph Hall Parkway 972.772.6888

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3637 N. Buckner Blvd. Dallas, 75228 214.328.2736

NMLS ID# 469538

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / R O C KWA L L

INGREDIENTS • 1 1/2 oz- Cucumber & dragon fruit gin • 3/4oz- Toasted black sesame Velvet Falernum • 1/2oz- Lime juice • Topped with ginger beer • Hawaiian black lava salt & black sesame

GARNISH • Small paint brush • Simple syrup • Hawaiian black lava salt mixed with a pinch of black sesame

INSTRUCTIONS Infused Gin: Infuse 1 whole peeled and cut cucumber in gin for a week. Strain the cucumbers out. Add 1 tablespoon of organic dragonfruit powder and mix very well with a whisk. To make the syrup, toast 1/2 cup of black sesame at 350 for 10 minutes. Take it out and let it cool. In a mortar and pestle, grind the toasted black sesame, but not too fine. Add the sesame into one bottle of John D. Taylor’s Velvet Falernum. Let that set for about 2 to 3 days and use cheese cloth to strain out the fine bits of sesame. Juice one fresh lime and strain to remove the pulp.

Cocktail: Paint a strip of simple syrup down a Collins glass. Take a spoon full of Hawaiian black lava salt mixed with black sesame and layer that down where the painted simple syrup was placed. In a shaker tin combine: 1 1/2oz cucumber dragon fruit gin, 3/4oz toasted black sesame Velvet Falernum, and 1/2oz lime juice and shake that up! Fill the painted glass with ice (I use crushed ice) and strain over the ice. Top with your favorite ginger beer (my choice is Fever Tree ginger beer).

ARTICLE BY MATSUMOTO MARI PHOTOGRAPHY BY JANIE JONES

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

The Magic Dragon Make a Statement With This Stylish Cocktail

FALL FOR SOMETHING BRILLIANT 2845 Ridge Rd Suite 201 Rockwall TX 75032 www.willisfinejewelry.com (972)-771-1500