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LIFESTYLE LETTER

Pumpkin Spice Season!

October 2026 PUBLISHER

Michelle Taylor Willis michelle.taylorwillis@citylifestyle.com E D I TO R

Erikka Searles Mitchell | emitchell@citylifestyle.com

It’s Autumn and the pumpkin spice lattes are f lowing at my Sandtown Starbucks! Not a minute too soon, if you ask me! I love the BER months! There’s a slight chill in the air, the leaves are changing and it’s my favorite time of the year here in beautiful SoFu! Sweater weather! (Well almost!) Dive into this issue! It’s full of tasty treats! Let’s ride down to Chattahoochee Hills and explore Serenbe Farms. They are growing kale and lots of other tasty greens. Then take a turn making your own sourdough starter at a surprise location. Experience the flavors of the season! Then hop over to the addictive DailyO Doughnuts and try my favorite, a maple bacon doughnut! If you want to venture out a bit after a day of shopping at Perimeter Mall, pop into Lazy Dog! Astro, AJ and I recently got a chance to enjoy their patio and it was just lovely! As the leaves change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes SoFu such a delight for the senses! Savor every bite! ERIKKA SEARLES MITCHELL, EDITOR @SOFULIFESTYLE1

AC C O U N T M AN AG E R

Kevin Giles | kevin.giles@citylifestyle.com CONTRIBUTING WRITERS

Sue G. Collins, Shandra Hill Smith C O N T R I B U T I N G P H OTO G R AP H E R S

Bob Mackey, Jill McNamara, T Time Photos

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Emily Lisenbee QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 SOFU Lifestyle® is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the South Fulton 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 SOFU Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

12 Featured

16 20

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Phoenix Jewel

Lifestyle Letter

Arizona’s Largest Hotel Delivers Sonoran-Inspired Tastes for Leisure or Business

City Scene

Business Monthly

Travel Journal TRAVEL

DailyO Doughnuts

Locally Sourced FOOD + BEVERAGE

Local Limelight LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Your Local Favorite

Where Food Comes From

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.

Exploring Serenbe Farms

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On the Cover Serenbe Farms is growing something amazing right here in SoFu! Photography: Bob Mackey

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OCTOBER 2026

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1-7: Black Restaurant Week kickoff at Gocha's Tapas Bar in SoFu Photos by T Time Productions

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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

City of South Fulton Historic First Budget Award The City of South Fulton has achieved a historic milestone by earning the Government Finance Officers Association's (GFOA) Distinguished Budget Presentation Award for the first time in the city's nine-year history, acknowledging the city's continued commitment to excellence, transparency, and responsible financial stewardship. More than 1,900 governments across North America participate in the GFOA Budget Awards Program. Among the city's most notable accomplishments was earning the highest possible rating score of four in the Overall Communications Device category.

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Atlanta Native Layth Patterson Becomes Tuskegee’s First Student Soccer Coach Layth Patterson, an Atlanta, Georgia, native and sophomore honor student at Tuskegee University, is making history. Patterson serves as a student coach, specializing as a goalkeeper coach, making him the first student coach in the history of Tuskegee University’s men’s soccer program. Patterson serves under the leadership of Head Coach Matthew Tarpley. Patterson attended IMHOTEP Academy in Southwest Atlanta. As Tuskegee launches its first men’s soccer program, Patterson is helping build history. Photography by Levi/ Layth Patterson

HBCU National Tennis Championship at South Fulton Tennis Center in September This year marked 25 years of the tournament's existence. The tournament was founded by Dr. Carl Goodman while he was head coach at FAMU. He's currently Provost at Texas Southern University. He wanted his players to have an opportunity to play in the fall, since there were no competitive opportunities before the spring season started. The HBCU National Tennis Championship was an ITA sanctioned event.

Photography by Jyron Barclay

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G E O R G I A ’ S O L D E ST & M O ST E X P E R I E NC E D B L AC K OW N E D P L U M B I N G C O M PA NY

PHOENIX Jewel Arizona’s Largest Hotel Delivers Sonoran-Inspired Tastes and Inviting Stays for Leisure or Business ARTICLE BY SHANDRA HILL SMITH | PHOTOGRAPHY BY JILL MCNAMARA AND COURTESY OF SHERATON PHOENIX

Whether you simply can’t wait for the Atlanta stops for some of your favorite artists and you’re willing to make the trek for their Phoenix performances or you’re traveling for business, the Sheraton Phoenix Downtown Hotel provides more than a great location for its proximity to major venues, it also serves as an ideal home away from home for visitors. The 31-story hotel is within walking distance of the Phoenix Convention Center and roughly 5 minutes from Sky Harbor International Airport. Its spacious modern space proves inviting at every turn — from a massive lobby that features ample sitting areas and gathering places throughout — to its 1,000 guest rooms to its outdoor dining area (as long as you can tolerate the Arizona dry heat). That outdoor dining area belongs to Carcara, which serves Sonoran-inspired cuisine indoors and outdoors. At Carcara, guests can have breakfast, lunch, weekend brunch, and dinner. The salmon with citrus bourbon glaze and chilaquiles de pollo with chicken mole prove two winners from the restaurant’s dinner and brunch menus. Considered Arizona’s largest hotel, the Sheraton Phoenix with its modern design and views of the city doesn’t give off what travelers typically would expect at a convention hotel. That’s not to say there aren’t plenty of spaces for getting work done or for taking those virtual meetings. It’s just that the comfortable spaces, Studios for remote working, might make it a little challenging to remember you’re working instead of recharging. That’s also true of the property’s private Sheraton Club Lounge — for particular-level Marriott Bonvoy rewards members — where you may relax, work, and recharge, thanks to light eats and refreshments and nonstop coffee, at the same time.

T R AV E L J OU R N A L | TRAV E L

Photo by Jill McNamara Courtesy of the Phoenix Sheraton

For a bit of physical time, cool off in the outdoor pool or keep up with your exercise regimen at the hotel’s fitness center. And when you’re ready to explore a bit of Phoenix, simply step outside and within minutes by foot you’ve arrived at attraction and entertainment venues, to include a movie theater and more. The locale, as with so much more at the Sheraton Phoenix, truly is a plus.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

DAILYO Doughnuts

YOUR LOCAL FAVORITE ARTICLE BY JANAE BLACKMON

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

SOFU LIFESTYLE: WHY DOUGHNUTS? I KNOW Y’ALL HAVE HAD OTHER BUSINESSES IN THIS COMMUNITY. WHY DID YOU DECIDE TO OPEN A DOUGHNUT SHOP? WHAT SETS THIS SHOP APART FROM THE COMPETITION? Not only have we owned other businesses in South Fulton over the years, but South Fulton has always been home for us. We were born and raised here, so what better place to begin our next venture? After working in the insurance industry for many years, we wanted to create something that would bring people together. Doughnuts are more than just a sweet treat, they’re connected to celebrations, family traditions, office mornings and everyday moments of joy. We also saw a need for a locally owned doughnut and coffee shop where people in our community could enjoy a sweet treat while feeling genuinely welcomed and appreciated. What sets DailyO apart is the experience. We care about freshness, presentation, variety, and customer service. We want every customer who walks through our doors to feel like a neighbor, because they are. Our goal is for DailyO to become part of our customers’ daily routines and special occasions.

SOFU LIFESTYLE: OUR WHOLE OFFICE HAS BEEN RAVING ABOUT THESE DOUGHNUTS! HOW DO YOU CHOOSE THE FLAVORS AND KEEP ENOUGH IN STOCK? We’re so flattered that your office and the community loves our doughnuts! When choosing flavors, we try to offer a mixture of traditional favorites and fun specialty options. We also pay attention to customer feedback and sales to learn which flavors our customers enjoy most. Keeping enough in stock is one of the most challenging parts because demand can change from day to day. Our team prepares the doughnuts overnight and during the early morning hours, so we monitor sales closely and adjust production from week to week. We know that some days are busier than others and require different production amounts. Because everything is made fresh daily, we try not to overproduce and have to discard a large amount of product at the end of the day. Occasionally, that means a popular flavor may sell out. While selling out is a blessing, we are constantly improving our production process so customers can find their favorites when they visit. But always remember, the earlier, the better!

South Fulton is home for us, and we are proud to serve the community that has supported our family and our businesses over the years.

SOFU LIFESTYLE: IT’S A FAMILY AFFAIR! CAN YOU TALK ABOUT WORKING WITH FAMILY? DailyO is truly a family affair. My husband and I work closely together, and our children and other family members also play vital roles in the business. Everyone contributes in different ways, whether it’s preparing products, helping customers, working behind the scenes, or simply offering support and encouragement. Working with family is rewarding, but it also requires patience, communication, and the ability to separate business from home. We each have different strengths, and learning how to use those strengths has helped us grow. Some days can be challenging, but there is something very special about building a business together and creating something that can become part of our family’s legacy.

SOFU LIFESTYLE: IS THERE ANYTHING ELSE ABOUT YOUR BUSINESS SOFU SHOULD KNOW? We want SoFu to know how grateful we are for the support we have received. Every purchase, referral, social media post and encouraging word has helped DailyO grow, and we do not take that support for granted. DailyO is more than a doughnut shop. We want to be a true community business, one that creates jobs, supports local schools and organizations, participates in community events, and provides catering for celebrations, meetings, and large gatherings. South Fulton is home for us, and we are proud to serve the community that has supported our family and our businesses over the years. We are excited about what’s ahead and hope everyone will continue to start their day the DailyO way!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

Exploring Serenbe Farms

ARTICLE BY SUE G. COLLINS | PHOTOGRAPHY BY BOB MACKEY

Where Food Comes From 20

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

Brandi Whitney

Sue Collins, Alena Zavodny, Brandi Whitney, Christopher Thomas, Molly Coyne, Michael Hulsey and Noah Heimbigner

On a blistering August afternoon at Serenbe Farms in Chattahoochee Hills, the anxious farmers gathered around a single dark green watermelon the size of a soccer ball. The perfect orb had been carefully cut from the tangles of vines in a sunny field towards the back of the 25-acre farm. The Sugar Baby melon, the season’s first, was cradled in the arms of Alena Zavodny, one of six farmers who currently work the land. They stood around her like expectant parents. Will it be healthy, with a shock of dark pink flesh and so very sweet? Alena cut into the melon and slowly peeled the halves apart to a collective sigh of relief and gratitude. Slices were passed while everyone considered the crisp color, texture, and (finally) the heavenly taste of sweet summertime. Farm Manager Brandi Whitney lives for these first bites. It’s been months since the melon seeds were planted. First, she and her team clear snarled field beds, tilling and raking mostly by hand, orchestrating irrigation and considering successful co-plantings. The seeds germinate and bud in the 50-foot greenhouse where fans whirr and heat and watering are monitored like clockwork. Organic fertilizers are carefully mixed and measured, added strategically. With so many variables stacked against a new sprout on an organic farm, it’s no wonder Brandi is constantly educating herself, talking to other local farmers, and leading conversations about the future of the farm. “Farmer Brandi Whitney’s success stems from her deep ability to connect with the local community, from fellow farmers to our neighborhood veggie buyers,” says Garnie Nygren, COO of Serenbe. “She doesn’t just manage the land; she creates a

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

Molly Coyne and Alena Zavodny

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

“The farm has seen significant growth, tripling its vegetable options and varieties over the years. We now offer over 300 varieties of certified organic vegetables, herbs, flowers, and fruit,” says Garnie Nygren. welcoming community at the farm, making people want to be present and actively participate in what she is growing!” Since the farm’s first harvest 20 years ago, Brandi and the caretakers before her have tended the fields through extreme weather and drought, bouts of unwelcome microbial life, struggles with nutrient-depleted soil, and labor fluctuations to feed the community. “The farm has seen significant growth, tripling its vegetable options and varieties over the years. We now offer over 300 varieties of certified organic vegetables, herbs, flowers, and fruit,” says Garnie. “Our sales and distribution channels have expanded to include a thriving CSA program, local restaurant partnerships, and two robust markets: our Saturday Farmers Market and a popular Tuesday on-farm veggie stand. Additionally, we have introduced amazing youth education programs, including a 10-week kids’ gardening program and summer farming and cooking camps.” There’s a joy felt at the farm that is infectious. Kids run to cling to Farmer Brandi’s overalls at the markets. Volunteers return to plant, weed, harvest, learn, and get their hands in the dirt. The farmers lean on one another throughout the day, sharing successes, struggles, and advice. “I like working at the farm because every day is an opportunity to observe and learn something new,” says Alena, who brings a wealth of agricultural knowledge and passion

to her role. “I also truly value working for a greater purpose and being a part of the essential local food system.” Alongside Alena and Brandi, Farmers Molly Coyne, Noah Heimbigner, Michael Hulsey, and Chris Thomas represent a mixed bag of ages and life stages. Heidi Newcomer is the farm administrative coordinator. Loyal volunteers work hard across the seasons too. “This team is a rare find. We all bring different strengths to the tasks and everyone works incredibly hard,” says Brandi. She and her husband, John, live in Palmetto and have six grown sons and three grandchildren. “I couldn’t do this alone. Georgia farmers like the iconic Tony Sharcko in Fairburn continue to be open books, sharing lessons learned and checking in with me now and then, truly wanting the farm to succeed.” Farming is a demanding and unpredictable landscape and Brandi, a former chef and farm-to-table restaurant owner, brings positivity, resilience, and a rock-solid work ethic to the fields—all 21 of them. That’s nearly 2 miles of certified organic beds of produce feeding the community. Volunteer or check the events calendar at SerenbeFarms.com. Serenbe Farms 8715 Atlanta Newnan Road Chattahoochee Hills OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

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MEDITERRANEAN GARDEN CHICKEN NAAN TOASTS ARTICLE BY CHEF KITURA

Inspired by one of my favorite recipes from my YouTube series, Chef’s K.I.S.S.™ (Keeping It Super Simple), these Mediterranean Garden Chicken Naan Toasts prove that elevated meals don’t have to be complicated. Built on toasted mini naan and layered with homemade tzatziki, juicy chicken, fresh vegetables, avocado slices, and a drizzle of balsamic glaze, they’re the perfect balance of fresh Mediterranean flavors. With vibrant ingredients and thoughtful presentation, this café-inspired recipe is simple to prepare, beautiful to serve, and guaranteed to impress.

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

DIRECTIONS: In a small bowl, combine all tzatziki ingredients and refrigerate until ready to use. Lightly drizzle the mini naan with avocado oil and toast under the broiler or in a toaster oven for 10–15 seconds. Spread each naan with homemade tzatziki, then top with the pulled chicken, diced tomatoes, sliced red onion, shaved Parmesan, and crumbled feta. Return to the broiler for 1–2 minutes, just until the Parmesan begins to melt and the chicken is warmed through. Remove from the oven and finish with sliced avocado, baby arugula, and a drizzle of balsamic glaze. Serve immediately. Chef ’s K.I.S.S.™ Tip Presentation is part of the experience. Arrange the naan toast on a large wooden serving board and garnish with fresh seasonal fruit, lemon wedges, and a small bowl of extra homemade tzatziki. Sometimes the simplest finishing touches create the most memorable meals.

NAAN TOASTS:

Chef Kitura Chef Kitura is the founder of All About the Mini’s®, specializing in elevated tapas-style dining experiences, and the creator of Chef’s K.I.S.S.™ (Keeping It Super Simple), a YouTube series that inspires home cooks to create gourmet, restaurant-inspired meals with confidence. Through catering, private chef experiences, and culinary education, she believes exceptional food doesn’t have to be complicated— it simply begins with quality ingredients, thoughtful preparation, and a passion for bringing people together.

INGREDIENTS: Homemade Tzatziki Sauce • 1 cup plain Greek yogurt • ½ English cucumber, grated with excess moisture removed • 1 garlic clove, minced • 1 tablespoon fresh dill, chopped • 1 tablespoon fresh lemon juice • 1 teaspoon extra virgin olive oil • salt and freshly cracked black pepper, to taste Naan Toasts • 6 mini naan breads • avocado oil • 2 cups pulled rotisserie chicken • homemade tzatziki sauce • ½ cup diced tomatoes • ¼ cup thinly sliced red onion • ½ cup shaved Parmesan cheese • ½ cup crumbled feta cheese • 1 avocado, sliced • 1 cup baby arugula • balsamic glaze OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

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LAZY DOG PRESENTS FALL MENU Lazy Dog Restaurants is welcoming fall with a new seasonal menu launching October 7, featuring comforting classics with unexpected twists, bold new flavors and playful seasonal cocktails. Guests can look forward to new favorites including Spicy Sausage + Burrata Rigatoni, Lomo Saltado, Hot Honey Black + Blue Flatbread and a Carolina Reaper Fried Chicken Sandwich, along with seasonal sips like the Paper Plane Martini, Sour Apple Sloshie and Blood Orange Margarita, also available as a shareable pitcher. From cozy, familiar favorites to dishes with a little more adventure, Lazy Dog’s fall menu offers plenty of reasons to gather around the table and savor the season. Lazy Dog has locations just a short hop from SoFu on 285 near Perimeter Mall in Dunwoody and in Alpharetta. More at https://lazydogrestaurants.com.

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

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / S O F U

T E R R A WA L K E R J E A N - P I E R R E I S S TA R T I N G S O M E T H I N G

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BREAD CO. Terra Walker Jean-Pierre has a brand new passion. And it’s so much fun! “I’ve always been a passionate baker, and sharing fresh-baked treats with others is basically my love language. These days, my favorite way to do that is by teaching people to make their own

NOW OP E N | FO O D + BEVE RAGE

sourdough—it’s part science, part therapy, and endlessly delicious and rewarding. Sourdough also happens to be easier to digest and gentler on the gut than most store-bought bread, so it’s a treat that actually loves you back.” The SoDoughpe Bread Co. offers monthly hands-on classes, along with 1:1 sessions and private group and corporate classes. They also offer weekly bread and cookie drops, where customers can pre-order and pick up fresh-baked goods once a week. Place your orders at https://www.hotplate.com/ thesodoughpebreadco.

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770-892-2808

SHERWOOD MEMORIAL PARK & MAUSOLEUM 6841 TARA BLVD JONESBORO, GA 30236

770-478-5001

FORESTLAWNFUNERALHOMEMG.COM

KENNEDY MEMORIAL GARDENS 2900 RIVER ROAD ELLENWOOD, GA. 30294

404-243-8900

TARA GARDEN CHAPEL FUNERAL HOME 681 NORTH AVE. JONESBORO, GA 30236

770-471-7171

Please contact us for monthly cost saving incentives.