Welcome to Fall, Y’all!
Welcome to Fall, and the Food and Drink Issue!
As we embrace October and the crisp, invigorating air that heralds the arrival of fall, we invite you to immerse yourself in our special Food and Drink issue. This month, we celebrate the rich tapestry of flavors that accompany the changing season, bringing warmth and togetherness to our homes and gatherings.
With Halloween just around the corner, there’s an unmistakable excitement in the air. The streets will soon be adorned with pumpkins, hay bales, and festive decorations. In this issue, we’re thrilled to share delightful recipes that will make your celebrations memorable. One standout feature is our mouthwatering pumpkin bread recipe, a quintessential fall treat that is perfect for family breakfasts or as a sweet addition to your Halloween festivities. The aroma of cinnamon and nutmeg wafting through your kitchen will surely evoke the spirit of the season.
But our culinary journey doesn’t stop there. We’ve curated a selection of recipes that are perfect for family gatherings and cozy evenings spent with friends. From hearty soups that warm the soul to delectable dishes and breads that impress guests, our collection is designed to inspire you to create lasting memories around the table. Whether you’re hosting a harvest dinner or simply enjoying a quiet night in, these recipes will make every meal a celebration.
In addition to our seasonal recipes, we are excited to feature an exclusive wine party held in RVA. As the nights grow cooler, there’s nothing better than gathering with loved ones over a glass of wine and fine culinary delights! Discover new pairings that elevate your dining experience and foster a sense of community and connection.
As you leaf through the pages of this month’s issue, we hope you find inspiration to embrace the beauty of fall. Let the changing season be a reminder to slow down and savor the moments spent with family and friends. We are grateful for your continued support and excited to share this journey of culinary exploration with you.
Wishing you a cozy and flavorful October,
AARON SWART, PUBLISHER @SHORTPUMPCITYLIFESTYLE
PUBLISHER
Aaron Swart | aaron.swart@citylifestyle.com
SENIOR ACCOUNT EXECUTIVE
Steven Casupanan | steven.casupanan@citylifestyle.com
STAFF PHOTOGRAPHER
Amanda Rae Linas | amandarae@belovedpetphoto.com
EDITORIAL COORDINATOR
Amanda Rae Linas | amandarae@belovedpetphoto.com
CONTRIBUTING WRITERS
Aaron M. Swart, MSW, Amanda Rae Linas
CONTRIBUTING PHOTOGRAPHER
Amanda Rae Linas
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Andi Foster
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
OUR NEW TRAINING FACILITY IS NOW OPEN! Our new facility offers clients a neutral environment for dog training, resulting in faster progress than traditional inhome training (clients should still work their pups everyday and attend group classes). It also provides a location for advanced training, such as PTSD/Psychiatric and Medical Alert service dogs, and allows for daily dog work and group classes. CONTACT US TODAY!
CULINARY ELEGANCE
The Wine Dinner at Palermo Italian Restaurant
ARTICLE BY AARON M. SWART, MSW
PHOTOGRAPHY BY AMANDA RAE LINAS
In April 2025, the charming Palermo Italian Restaurant in Midlothian, Virginia, transformed into a haven for wine and food enthusiasts, hosting a sold-out five-course wine dinner that left guests raving long after the last bite. This exquisite evening not only showcased the talents of the restaurant’s culinary team but also featured the expertise of a special guest—the owner of the renowned California winery BARGETTO, who flew in to curate the perfect wine pairings for each course and to educate the guests on how each wine is made and history behind each sip.
Palermo Italian Restaurant, known for its cozy atmosphere and authentic Italian flavors, has quickly become a staple in the Midlothian dining scene. Its recent wine dinner was a testament to the restaurant’s commitment to providing memorable dining experiences. The event was meticulously organized, with each course designed to highlight the rich flavors of Italy, complemented by exceptional wines from California.
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The evening began with a tantalizing first course: a smoked shrimp and purple scallop ceviche adorned with Alpha sprouts and drizzled with a passionfruit gel. This dish was paired with a crisp Chardonnay “Retro” from Monterey County, 2021. The pairing was a match made in heaven, as the wine’s bright acidity cut through the richness of the ceviche, while the tropical notes of the passionfruit gel echoed the vibrant flavors of the dish. Guests were immediately captivated, setting the tone for the culinary journey ahead.
Following the ceviche was the second course, a beautifully presented halibut accompanied by shrimp mousseline and a delicate Bernese sauce. This dish was paired with the esteemed Chardonnay Reserve “Regan Reserve Vineyards” from the Santa Cruz Mountains, 2023. The richness of the halibut was perfectly complemented by the wine’s buttery texture and hints of oak, creating a harmonious balance that delighted the palate. As attendees savored each bite, conversations flowed, filled with appreciation for the exquisite pairings.
The
sold-out wine dinner at Palermo Italian
Restaurant was a
resounding
success, demonstrating the restaurant’s ability to create an unforgettable evening of culinary excellence. With its dedication to quality, authenticity, and community engagement, Palermo is poised to continue hosting such exquisite events for the community.
The third course brought a heartier option to the table: short rib ragu served over velvety polenta gnocchi. Paired with the “Tuxedo” California Red Blend, 2022, this dish was a showstopper. The robust flavors of the ragu harmonized beautifully with the wine’s dark fruit notes and subtle spice, drawing enthusiastic praises from the diners. The warmth of the dish and the richness of the wine created a comforting atmosphere, inviting guests to linger and savor the moment.
As the evening progressed, the fourth course showcased a stunning lamb rack drizzled with a creamy brie and Pinot Noir glaze, served alongside scalloped potatoes and roasted eggplant hummus. This beautifully crafted dish was paired with the “Reagan Reserve”/“Mount Eden Clone” Pinot Noir from the Santa Cruz Mountains, 2020. The wine’s elegant structure and bright acidity enhanced the flavors of the lamb, while the brie glaze added a luxurious touch, leaving guests in awe of the culinary artistry on display.
Finally, the evening concluded with a whimsical dessert: a funnel cake over cheesecake filling, adorned with mixed sugared fruit. Paired with “Chauser’s” Mead, this sweet finale was a delightful surprise. The light, airy funnel cake contrasted with the creamy cheesecake, while the mead’s honeyed notes complemented the dessert perfectly. Guests left the table with smiles, enchanted not only by the food but by the entire dining experience.
Throughout the evening, owner Marianna Merki of Palermo Italian Restaurant, whose roots trace back to Sicily, expressed her vision for creating events that bring the community together. The collaboration with the California winery owner was a reflection of her dedication to excellence and her desire to share authentic Italian cuisine paired with the finest wines. Marianna’s passion was palpable as she walked from table to table, engaging with guests, and sharing the stories behind each dish and wine pairing.
Feedback from attendees was overwhelmingly positive, with many raving about the quality of the food, the thoughtful pairings, and the warm, inviting atmosphere. Guests relished the opportunity to indulge in a luxury dining experience that felt both intimate and celebratory. Many expressed their hopes that this event would become a recurring highlight on Palermo’s calendar, an opportunity to gather with friends and family over exceptional food and wine.
As the night drew to a close, Marianna shared her aspirations for future wine dinners, emphasizing her commitment to not only elevate the dining experience at Palermo but also to foster a sense of community. She envisioned these events as a way to celebrate the culture and flavors of Italy while inviting local residents to join in the experience.
The sold-out wine dinner at Palermo Italian Restaurant was a resounding success, demonstrating the restaurant’s ability to create an unforgettable evening of culinary excellence. With its dedication to quality, authenticity, and community engagement, Palermo is poised to continue hosting such exquisite events, ensuring that the flavors of Italy remain a cherished part of the Midlothian dining landscape. As guests departed, the lingering flavors of the evening left them eager for the next opportunity to indulge in the magic that Palermo has to offer.
For more information or to book your next wine dinner with family and friends, reach out to Palermo at 804-378-7643 or visit the website at https://dineatpalermo.com/
PATLI THE CAT, A Loyal Friend for Life
PLAYFUL SPIRIT, ENDLESS DEVOTION, AND DAILY GREETINGS WITH LOVE
ARTICLE AND PHOTOGRAPHY BY AMANDA RAE LINAS
At around ten years old, Patli the cat proves that age is no match for a playful spirit. Though he’s entering his golden years, this handsome feline still delights in outdoor adventures; always on a harness, of course, since his curiosity could easily carry him off on explorations far beyond the yard.
But what really sets Patli apart isn’t just his energy; it’s his unwavering devotion to his favorite human. Wherever his person goes, Patli is never far behind. He pads softly from room to room, settles nearby, and makes sure his companion is never without company. For a cat, his loyalty is an ever present reminder that pets truly do sense when they are needed most.
One of Patli’s most endearing habits is his ability to anticipate his human’s arrival. Often, he stations himself at the window, eyes fixed on the driveway. When he recognizes the familiar car, he dashes downstairs, ready to greet his best friend at the door.
Patli’s story is a reminder that companionship doesn’t always need words. His steadfast presence brings comfort, joy, and a sense of being understood without explanation. Whether sunbathing and chomping on grass in the back yard, playing with a toy, or simply curling up nearby, Patli is proof that sometimes the most meaningful relationships are the quiet ones.
This month, we celebrate Patli. Not only for his playful spirit, but for the love and loyalty he so generously gives every day.
Fun Little Luxuries That Spark Undeniable Confidence
Jewelry, Beauty, Scarves, Handbags
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Sassy Jones Flagship Store
Short Pump Town Center, 2nd Floor
Store Hours: Sunday 11am - 6pm
Mon. - Thurs., 11am - 8pm Fri. - Sat. 10am - 8pm
G H
P O M O D O R O
ARTICLE AND PHOTOGRAPHY BY AMY BAILEY
Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkinFRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
BRING ON THE GOURMET.
WE’LL BRING THE WORKOUT.
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crowd pleasing
comfort foods
Fall entertaining has never been easier than with these deliciously simple recipes.
ARTICLE BY LAUREN LANE & AMANDA STOUT
PHOTOGRAPHY BY JANIE JONES PHOTOGRAPHY
Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com
INGREDIENTS
• 1 small white onion, peeled and diced
• 4 cloves garlic, minced
• 6 cups chicken stock (or vegetable stock)
• 2 medium carrots, chopped in rounds
• 2 ribs celery, sliced in half moons
• 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
• 1 tablespoon Herbes de Provence
• 1 bay leaf
• 1 teaspoon Better than Bouillon, chicken flavor
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Salt and pepper, to taste
Fall Vegetable, Kale & Rice Soup
INSTRUCTIONS
1. Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
2. Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
3. Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
5. Taste and add more salt and pepper as needed.
DRESSING
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
SALAD
• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed and torn into pieces
• 1/2 lb. Brussels sprouts, trimmed and very thinly sliced
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled
• 1 apple, thinly sliced
• 1/2 cup toasted pecans or walnuts, roughly chopped
• 2-3 ounces of goat cheese (optional)
• Salt and freshly ground black pepper, to taste
INSTRUCTIONS
1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
4. Top with bacon, nuts and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Fall Radicchio Brussels Sprouts Bacon Salad
Parmesan Bread
Bites with Thyme Honey
INGREDIENTS
• 1 refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• 1/4 teaspoon kosher salt (heaping)
• 1/3 cup grated Parmesan (use good quality Parmesan)
• Honey and a few sprigs of thyme for serving
INSTRUCTIONS
1. Preheat oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of dough into a long rope shape. You’ll want it to be about 1 inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into Parmesan.
7. Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
8. Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.
PUMPKIN PERFECTION
Put the carving tools down and check out how you can add some pizzazz to your pumpkins with just a paint brush.
ARTICLE BY NICOLETTE MARTIN
the CREEPY crawler
For this design, you’ll need several pumpkins or gourds in various shapes and sizes, some white and metallic acrylic paint, hot glue and some fake creepy crawlers.
Paint your “background” pumpkins in metallic colors. For your centerpiece, use white paint to cover the body, metallic paint for the stem and hot glue your creepy crawlers all around.
FEAST YOUR WAY TO WINTER
Fall’s best cookbooks for perfect cold season prep
Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!
ARTICLE BY EMILY MCKEEVER
Pizza Night:
Deliciously
Doable Recipes for Pizza and Salad
When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.
Mastering Bread:
The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry
We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.
The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully
You’ll find more than 70 recipes in this gorgeous compilation. Author/lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.
Health Nut: A Feel-Good Cookbook
You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.
STAY CONNECTED TO YOUR COMMUNITY
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It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
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