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LIFESTYLE LETTER
Around the Table
October 2026 PUBLISHER
Candice Johnson | candice.johnson@citylifestyle.com P U B L I CAT I O N D I R E C TO R
Ashley Hathaway | ashley.hathaway@citylifestyle.com
I recently booked my first Mediterranean cruise, and aside from the Italian Riviera being an absolute photographer’s dream, I have to admit—the thing I’m most excited about is the food. The pasta, the fresh seafood, the little cafés, the wine… I want to experience all of it. But as I photographed the stories for this month’s Food & Beverage Issue, I realized that what I’m looking forward to goes beyond what will actually be on my plate. There was one underlying message I heard again and again this month: food is communal. Every person I photographed had a different story and a different connection to food, yet somehow, they all came back to the same idea. Food is how we gather. It’s how we celebrate, care for one another and create connection. It gives us a reason to slow down, pull up a chair and stay awhile. Maybe that’s why food becomes such a powerful part of our memories. We remember the meal, but we also remember who was sitting across from us. The Sunday dinners, celebrations, conversations around the kitchen island and the people who always made room for one more. As you turn these pages, I hope you’ll notice the same thread I did. Food may bring us to the table, but it’s the people around it who make it meaningful. Cin! Cin!
CO-PUBLISHER
Chris Johnson | chris.johnson@citylifestyle.com CONTRIBUTING WRITERS
Ashley Hathaway, Candice Johnson C O N T R I B U T I N G P H OTO G R AP H E R S
The Social Edit Co. by Ashley Hathaway
Corporate Team CEO Steven Schowengerdt President Matthew Perry
A S H L E Y H AT H A W AY, P U B L I C AT I O N D I R E C T O R @SONORANFOOTHILLSCITYLIFESTYLE
CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Liz Nixon QUALITY CONTROL SPECIALIST Megan Cagle
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L I F E ST Y LE LE T T E R
Lifestyle 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 Sonoran Foothills City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
INTRODUCING
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Why residents luv the Flats: DETACHED LIVING Enjoy a peaceful setting away from the bustle of the main community building ADDED PRIVACY Fewer neighbors, less foot traffic, more personal space GARAGE ACCESS AND STORAGE Dedicated garages and storage units just steps away for convenience DESIGNER-UPGRADED INTERIORS Chef‑inspired kitchens featuring gas stoves, wall ovens, and French‑door refrigerators with built‑in water and ice with your choice of light or dark finish packages LOW-DISTRACTION ENVIRONMENT Ideal for those who prefer a calmer atmosphere EASY, INDEPENDENT LIFESTYLE Come and go with ease in a layout that feels more like a private residence. Enjoy open‑concept living and dining areas, ideal for entertaining and everyday living A DIFFERENT KIND OF 55+ LIVING For those who value quiet, space, and a more refined day-to-day experience, The Flats offer a unique alternative within the Liv+ Union Peak community.
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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
26 Featured
22 26 32
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Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
A New Balance
Building a business, raising a family and redefining balance.
Fueled by Family
How Ryan and Lauren Harrell turned family, food and community into Fork Fuel.
Cultivating Connection
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Lifestyle Letter
8
City Scene
10
Business Monthly
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Back Stage LIFE + CULTURE
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Trend Setter FOOD + BEVERAGE
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Must See ENTERTAINMENT
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Local Limelight HOME + DESIGN
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Inspired By FOOD + BEVERAGE
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Outdoor Living HOME + DESIGN
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Events
Inside the community-centered lifestyle taking root at Liv+ Union Peak.
On the Cover Brianna Cuozzo, owner of The Charcuterie Club, transforms food into art with a beautifully curated spread celebrating flavor, creativity and connection. Photography: The Social Edit Co. by Ashley Hathaway
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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
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DEENA ROMING
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ROCK SPRINGS PIE CAFÉ
5 ANTHEM GOLF & COUNTRY CLUB
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HEIDI COPE
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THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY
THE BEARDED BARBER
AJ ESGUERRA
1: Arizona resident and childhood star Frankie Muniz stops by the iconic Rock Springs Pie Café. 2: Dance with Dee and her line dancing crew take over the dance floor at Buffalo Chip. 3: Anthem Golf & Country Club hosts a Paint & Sip afternoon filled with wine and creativity. 4: Go Local members gather at Bearded Barber Anthem, building connections and strengthening local business relationships. 5: Daisy Mountain Fire Department educates Anthem Rotary members on emergency response in our community. 6: Dirty Yachtin’ Scoundrels brought the sounds of yacht rock to The Bearded Barber. 7: Behind the scenes of our Style Issue with Sherrie Esguerra, Abigail Davis and Ashley Hathaway.
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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
MTA Announces Auditions for “Matilda The Musical Jr.” Musical Theatre of Anthem is casting youth ages 7–18 for Matilda The Musical Jr., with all who audition guaranteed a role. Auditions begin October 23, with dance call and callbacks October 24. Optional audition prep workshops are available October 22. Performances run December 3–13 at MTA’s Anthem theatre. Registration, audition materials and workshop information are available at musicaltheatreofanthem.org. Tuition is $350 per performer.
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Anthem Rotary Gives the Gift of Lifesaving Care The Anthem Rotary Club proudly presented Daisy Mountain Fire Department with a check for $31,900.37 to purchase a lifesaving LUCAS 3 Chest Compression System for the department’s remaining station without one. The battery-powered device provides continuous, guideline-consistent chest compressions during cardiac arrest, helping first responders deliver critical care when every second matters. This generous contribution ensures Daisy Mountain firefighters have access to lifesaving technology throughout the department while continuing to serve and protect our community.
Fresh Look, Same Haircare Favorites at A Wild Hair Salon Something beautiful is new at A Wild Hair Salon & Day Spa! The beloved Seven Haircare line has received a fresh upgrade with gorgeous new packaging. While the look may be new, inside you’ll find the same amazing, all-natural products you already know and love. Stop by the salon to see the refreshed collection, discover your new haircare favorites, and take home a few samples to try. Beautiful hair starts with beautiful products! Photography by A Wild Hair Salon & Spa
Photography by The Social Edit Co. by Ashley Hathaway
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B USIN E SS M ON T H LY
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Outdoor Living, Elevated Designed for life. Crafted without compromise. Your home deserves more than an outdoor space.
Celebrating 15 Years with Katie Chambers Liv+ Union Peak is celebrating Property Manager Katie Chambers and her incredible 15 years with the company! Known for the warmth and positivity she brings to both her team and residents, Katie has helped create a welcoming community where people feel at home. Her dedication, leadership and genuine care continue to make an impact. Congratulations, Katie, on this milestone!
It deserves a setting that is thoughtfully composed, effortlessly lived in, and built to endure. At Arizona Outdoor Design Group, we approach each project with intention. Every line, every material, every detail is considered, because the spaces you live in should feel as refined as they are functional. From custom hardscapes and architectural shade structures to fully integrated outdoor kitchens, lighting, and desert-adapted landscapes, we deliver complete outdoor environments—executed seamlessly from concept through completion. Our role is simple: To listen carefully. To design thoughtfully. To build exceptionally well. The result is a space that feels effortless- because every detail has already been handled.
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Begin the conversation. Schedule a private consultation at www.azoutdoordesign.com or call 623.469.9888 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SON ORA N F O OT HI L L S
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Publisher's Letter Gathered with Gratitude ARTICLE BY CANDICE JOHNSON PHOTOGRAPHY BY THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY Hello, Sonoran Foothills community, and welcome to fall! Fall in Arizona is one of my favorite times of the year. From the cooler weather and seasonal flavors to the excitement of the upcoming holiday season, there is something about fall that always fills me with joy. I’m thrilled to share our October Food & Drink Issue with you. When I think about food and dining, I think of some of the best moments I’ve shared with family and friends. Food is so much more than sustenance—it’s creativity, love, comfort, celebration, anniversaries, and unforgettable vacations. My husband and I even plan many of our trips around unique dining experiences we can’t find anywhere else! As you turn the pages, you’ll meet some incredible members of our community who pour their hearts and souls into creating memorable dining experiences. Through their passion, flavors, and artistry, they take us on culinary adventures that keep us coming back for more. I hope this issue inspires you to gather around the table, try something new, and create lasting memories with the people you love. With gratitude, Candice
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B ACK STAGE | L I FE + C ULT U RE
FRESH ON THE SCENE New restaurant arrivals are giving North Valley diners more choices. ARTICLE BY ASHLEY HATHAWAY
The North Valley’s dining scene is having a moment. As the area grows, new restaurants are giving residents more reasons to dine close to home. From wood-fired steaks and Brazilian churrasco to fresh Mediterranean flavors, these arrivals bring new energy and variety to the neighborhood.
CAVA
Coming to Union Street at Norterra, CAVA offers Mediterranean-inspired greens-and-grains bowls, salads and pitas customized with hummus, Crazy Feta, harissa, roasted vegetables and flavorful proteins. The fast-casual concept makes an easy option for a quick lunch or dinner on the go.
FIREBIRDS WOOD FIRED GRILL
Firebirds Wood Fired Grill brings polished casual dining to Union Street at Norterra with a scratch kitchen and signature wood-fired cooking. Hand-cut, aged steaks join seafood, ribs and entrées, while the FIREBAR serves cocktails, wine and weekday happy hour.
CHURRASCO DE BRASIL
At The Shops at Norterra, Churrasco de Brasil brings Brazilian rodízio dining to the neighborhood. Gaucho chefs carve fire-roasted meats, including traditional picanha and garlic steak, tableside. A gourmet salad bar and traditional hot sides round out an experience made for gathering.
LUNA GRILL
Coming soon to Dove Valley, Luna Grill brings approachable Mediterranean dining to the North Valley. Made-toorder grilled proteins, wraps, salads, bowls and hummus offer a convenient choice for lunch, dinner on the go or a casual meal with family and friends.
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T R E N D SE T T E R | FO O D + BE VE RAGE
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ARTICLE BY ASHLEY HATHAWAY | PHOTOGRAPHY BY THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY
Inside the creative collaboration and seasonal inspiration shaping The Bearded Barber’s evolving menu.
Beyond the Speakeasy At The Bearded Barber, standing out has always been part of the experience. For Katia Coupland, who co-owns the restaurant with her husband, Jay, that philosophy extends beyond the speakeasy atmosphere—it starts in the kitchen. “Everything that goes on our menu has to be unique,” Coupland says. New dishes are often introduced as specials before earning a permanent place, and Lifetime members are sometimes invited to tastings, offering honest feedback before a new menu launches.
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M UST SE E | ENTERTAI NME N T
jazz and speakeasy identity, incorporating hints of New Orleans and Louisiana influence without changing the core of the menu. For Katia, memorable food is only one part of the equation. Food, drinks, ambiance, service and hospitality all have to work together. “The food and how far it’s come and that quality has really taken us to the next level,” she says. “Now I feel like it’s just a perfect blend, and it just keeps getting better.” CONTINUED >
Developing those dishes is a collaborative process between Katia, Jay and Chef Amber Slavin, whose willingness to experiment has become an important part of the restaurant’s evolution. “It really is our vision and her execution,” Katia says. Inspiration can strike anywhere—even while dining elsewhere, when Katia might send Slavin an idea to explore. From there, the chef makes it her own. “She takes it and makes it ten times better than I imagined.” Some dishes already capture that vision. Oysters Rockefeller complement the restaurant’s old Chicago, speakeasy character, while Katia names the salmon with risotto and lemon piccata butter sauce as a personal favorite. As fall arrives, seasonality offers another opportunity to experiment. Strawberry jam on the charcuterie board might become fig, while pralines, butternut squash ravioli and other autumn-inspired flavors make appearances. Seasonal wines and bourbons behind the bar also inspire what happens in the kitchen. Still, evolution doesn’t mean abandoning what regulars love. Favorites like the golden beet salad remain while new additions keep the experience fresh. Jay is also exploring ways to lean further into the restaurant’s
Chef Amber Slavin
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“WE HAVE THE TEAM, WE HAVE THE DRINKS, BUT THE FOOD AND HOW FAR IT’S COME AND THAT QUALITY HAS REALLY TAKEN US TO THE NEXT LEVEL. AND SO NOW I FEEL LIKE IT’S JUST A PERFECT BLEND, AND IT JUST KEEPS GETTING BETTER.”
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M UST SE E | ENTERTAI NME N T
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Phoenix-based | Made with love
thecharcuterieclubaz.com @thecharcuterieclubaz thecharcuterieclubaz@gmail.com
The Charcuterie Club is a Phoenixbased charcuterie company rooted in local flavors. We offer beautifully crafted boards and a charming charcuterie cart, available for events and gatherings of all sizes. We believe any reason to gather around a table is a moment to celebrate.
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A New Balance BUILDING A BUSINESS, RAISING A FAMILY AND REDEFINING BALANCE. ARTICLE BY ASHLEY HATHAWAY | PHOTOGRAPHY BY THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY
For Brianna Cuozzo, founder of The Charcuterie Club, becoming a mother hasn’t slowed her ambition—it has given it new meaning. After a decade in corporate fashion, Cuozzo built her business around bringing people together through food and memorable experiences. Now, as a new mom, she is learning to build with greater intention, embracing a season where family comes first and “balance” changes by the day. Motherhood has deepened the purpose behind her work while giving her a new appreciation for the people beside her—and the moments worth gathering for.
Brianna balances business with the sweetest new role.
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LOCA L LIM E LIGH T | HO ME + D E SIGN
“I BUILT A BUSINESS AROUND SLOWING DOWN AND CELEBRATING LIFE’S MOMENTS. MOTHERHOOD DIDN’T CHANGE THAT; IT DEEPENED IT.” HOW HAS BECOMING A MOTHER CHANGED THE WAY YOU RUN YOUR BUSINESS?
Motherhood has taught me to prioritize what truly moves my business forward and let go of perfection. It’s also reminded me why I started The Charcuterie Club: to create meaningful moments for people. I want my son to see what it looks like to chase a dream with intention.
WHAT HAS BEEN THE BIGGEST CHALLENGE IN BALANCING MOTHERHOOD AND ENTREPRENEURSHIP?
Learning that balance isn’t something you achieve; it’s something you adjust every day. Some days my family needs more of me, and other days my business does. I can’t say yes to every opportunity anymore, and I’m learning that’s okay. What I do say yes to is more intentional.
HOW HAS YOUR HUSBAND, ANTHONY, SUPPORTED YOU THROUGH THIS NEW SEASON?
Anthony doesn’t just support what I’m building—he’s part of it. He built our charcuterie cart from scratch and handles transportation and logistics, all while working his full-time job. He’s constantly finding ways to make us more efficient and even helps laser carve our custom charcuterie boards. As we navigate parenthood, we’re learning and growing together. I’m grateful we get to build this business while raising our son.
HAS MOTHERHOOD CHANGED THE WAY YOU THINK ABOUT GATHERING AROUND FOOD?
Absolutely. I’ve always believed food brings people together, but now those moments feel even more precious. Gathering is about celebrating, creating memories and spending time with the people we love.
WHAT DOES SUCCESS LOOK LIKE TO YOU NOW?
Creating a business I’m proud of without missing the little moments I’ll never get back. I built a business around slowing down and celebrating life’s moments. Motherhood didn’t change that; it deepened it. If I can build something meaningful while still being present for my family, that’s success to me.
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F U E L E D B Y FA M I LY
How Ryan and Lauren Harrell turned family, food and community into Fork Fuel. ARTICLE BY ASHLEY HATHAWAY | PHOTOGRAPHY BY THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY
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I NSP IR E D BY | FO O D + BE VE RAGE
We sat down with Ryan and Lauren Harrell to talk about Fork Fuel, but before long, the conversation became about something much bigger than meal prep. It became a conversation about family. Ryan describes himself simply as “a guy that loves food.” When someone returns from vacation, he wants to know:
“I want my kids to remember that we were always there. Family is what built me. It sustains me.” Where did you go, and what did you eat? For Ryan, food has always been connected to experience, memory and the people gathered around the table. Growing up, cooking was communal, particularly with his mom. Sunday dinners brought everyone together, and food was meant to be fun. There was even the childhood “Harrell Sandwich”—a three-slice creation that became family lore. Decades later, Ryan still seeks out mom-and-pop restaurants and new flavors, bringing that same curiosity into his own kitchen. “Trying something new is exciting to me,” he says. “Food is such a memorable thing.” That connection between food and memory would eventually become part of Fork Fuel. Ryan and Lauren both grew up in the Northwest Valley and remain deeply connected to the community they call home. Married for 10 years and together for nearly twice that, they are raising their children,
Mason and Grace, here and building a business rooted in the same place that shaped them. But their “why” begins even closer to home. Before Fork Fuel, Ryan was working 60-hour weeks in corporate America. Some days, he was lucky to see his children in the morning or before bedtime. Weekends disappeared into sports, laundry, chores and everything else required to keep a household moving. Eventually, providing for his family began to conflict with what Ryan valued most: being present for them. “I want my kids to remember that we were always there,” he says. “Family is what built me. It sustains me.” Leaving corporate life gave Ryan something he couldn’t get back later—time. Today, entrepreneurship allows him to pick his children up from school, help with homework and show up for games and recitals. It also helped clarify what he wanted Fork Fuel to provide for other families: one less task in an already full day. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SON ORA N F O OT HI L L S
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The original idea looked a little different. Ryan initially imagined opening a food truck. But as the concept developed, he and Lauren realized meal prep offered a better way to combine his love of cooking with the practical needs of busy people. Lauren’s own experience also helped shape their approach. After an autoimmune diagnosis brought dietary restrictions into everyday life, meals required more thought, flexibility and awareness. That experience gave the Harrells a firsthand understanding of how personal food choices can be and helped reinforce Fork Fuel’s emphasis on customization. Rather than expecting every customer to fit the same menu, Fork Fuel gives people room to make meals work for them. Preferences, dietary needs and routines vary, and Ryan likes the challenge of finding ways to make food enjoyable within those differences. That mindset carries into the kitchen, where familiar ingredients can be reworked into something people actually look forward to eating. For Ryan, the goal is never simply to put chicken, vegetables and a starch into a container. He wants flavor, variety and the feeling that someone cared about the meal before it reached the customer. Customization is also part of what keeps the process interesting. Customers can make requests and adjust meals to better fit their needs, whether that means changing portions, ingredients or combinations. Ryan sees that flexibility as an important part of serving people well rather than asking them to adapt to a one-size-fits-all approach. He is especially energized by feedback. Hearing that a meal surprised someone—or turned an ingredient they normally avoid into something they genuinely enjoyed—keeps him experimenting. It reinforces the idea that meal prep does not have to feel repetitive or restrictive. Lauren is just as much a part of the business, handling marketing, social media and customer engagement while Ryan takes the lead in the kitchen. Their strengths are different, but the purpose is shared. Together, they are building something that reflects their family and the way they want to live. When asked what keeps him moving forward, Ryan doesn’t hesitate. “My wife.”
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I NSP IR E D BY | FO O D + BE VE RAGE
“Fork Fuel is about making life a little easier—creating food people can look forward to while giving busy families one less thing to figure out.” Those two words say nearly everything about Fork Fuel. The business may revolve around food, but its foundation is the life Ryan and Lauren are building together: their children, their community and the freedom to be present for the moments that matter. Ryan’s enthusiasm for food is obvious. He loves discovering new flavors, talking about restaurants and creating meals people will remember. But what gives the work meaning is
knowing those meals can make someone else’s day a little easier. For the Harrells, meal prep is not about adding another rule to the way people eat. It is about giving busy families, professionals and individuals something dependable, customizable and satisfying to reach for throughout the week. Ryan believes food should be one less thing you have to figure out, and one more thing you get to look forward to.
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CULTIVATING
Connection Inside the communit y-centered lifest yle taking root at Liv+ Union Peak.
ARTICLE BY ASHLEY HATHAWAY | PHOTOGRAPHY BY THE SOCIAL EDIT CO. BY ASHLEY HATHAWAY
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O UT D OOR LIV IN G | HO ME + D E SIGN
In the rapidly growing Norterra area, new restaurants, businesses and neighborhoods continue to transform the North Valley. Among that growth is Liv+ Union Peak, a 55+ active adult community built in 2024 with a focus that extends well beyond where residents live—it’s about how they live. Liv+ communities are designed around amenity-rich, maintenance-free living, with spaces and programming that encourage residents to connect, participate and build lasting relationships. At Union Peak, that experience begins before residents even receive their keys. “Here at Liv+ Union Peak, we really focus on the resident experience, and that starts before they even become a resident,” says Property Manager Katie Chambers. “It’s about making meaningful connections before they move in.” Once settled, residents have opportunities to meet neighbors, discover shared interests and become part of an active community. One example has quite literally taken root: the Liv+ Union Peak Garden Club. What began with monthly gatherings has grown into a thriving garden filled with fresh herbs, jalapeños, tomatoes and produce residents can pick and enjoy. “I’m so excited that our residents can meet other like-minded people,” Chambers says. “It’s just a place that is feeding our community and is part of us living well.” The harvest is already making its way to residents’ tables. At a recent community potluck, resident Judy picked fresh herbs from the garden for a homemade meatloaf. Chambers has joined in, too, picking a jalapeño to toss into her morning eggs. It’s a simple example of the larger philosophy behind Liv+ Union Peak. Amenities may provide the setting, but it’s the experiences created within them that turn a residence into a community. “Our residents live their best life here,” Chambers says. And as the Union Peak area continues to grow around them, Liv+ residents are cultivating something of their own—a community rooted in friendship, shared experiences and the simple joy of living well together.
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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 2 N D & 4 T H
Encore: A Celebration of Opera Banzerini House | 3901 W. Pioneer Rd., Phoenix, AZ 85086 | 2:00 PM Encore brings renowned Metropolitan Opera singer William Powers to Pioneer Living History Museum’s newly renovated Opera House October 2 and 4. Presented by FitzTobison Productions, this World Opera Day celebration blends opera, musical theatre and storytelling. Proceeds benefit scholarships for The Banzerini House Productions’ children’s film and theatre program, supporting the next generation of young artists. O C TOBE R 2 N D, 3 RD & 4TH
Fall Shines at the Glass Pumpkin Patch Carefree Desert Gardens | 101 Easy St., Carefree, AZ 85377 | 9:00 AM Celebrate fall with a colorful twist at Carefree’s Glass Pumpkin Patch! Stroll through hundreds of one-of-a-kind, hand-blown glass pumpkins created by local artist Gregory Tomb of AZ Glassblowing Studio. Browse vibrant colors, shapes and designs, then take home a favorite of your own. This festive fall tradition also supports Foothills Food Bank through a portion of pumpkin sales. O C TOBE R 1 0 T H
Rock Springs Cafe Celebrates 108 Years! Rock Springs Cafe | 35900 S. Old Black Canyon Hwy., Black Canyon City, AZ 85324 | 3:00 PM Rock Springs Cafe is turning 108! Celebrate more than a century of history on the Garden Springs Patio with an evening of food, music and fun. Enjoy live music by David Allen and the Strokers, a karaoke contest, DJ and line dancing, plus BBQ ribs, chicken and pasta salad. And, of course, don’t forget a slice of their world-famous pie! O C TOBE R 1 9 T H- 2 5T H
Carefree Restaurant Week Returns Town of Carefree | 8 Sundial Circle Carefree, AZ 85377 | 5:00 PM Savor the flavors of Carefree during Fall Restaurant Week! Participating independent, locally owned restaurants will showcase special lunch and multi-course dinner menus featuring exciting culinary creations at prix fixe prices. It’s the perfect opportunity to discover a new favorite, revisit a beloved dining destination and experience the passion, creativity and personal touch that make Carefree’s distinctive restaurant scene worth exploring. O C TOBE R 3 0 T H
Trunk-n-Treat Returns to Anthem Sonoran Chapel | 3715 W. Anthem Way, Anthem, AZ 85086 | 5:00 PM One of Anthem’s favorite family traditions returns! The Anthem Area Chamber of Commerce and Sonoran Chapel invite the community to Trunk-n-Treat 2026, an evening of Halloween fun for the whole family. Enjoy decorated trunks, sweet treats, local vendors, a car show, silent auction and plenty of festive fun while connecting with local businesses and neighbors. O C TOBE R 3 1 ST
7th Annual Prickly Pear Festival The Holland Center | 34250 N. 60th St., Building B, Scottsdale, AZ 85266 | 9:00 AM Celebrate the desert at the 7th Annual Prickly Pear Festival! This free, family-friendly event features prickly pear treats and products, desert demonstrations, guided walks, face painting, caricatures, storytelling and a festive haunted desert photo opportunity. Come in costume and discover the flavors, creativity and natural beauty of the Sonoran Desert while enjoying Halloween-inspired fun and handson activities for all ages.
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EVE N TS
Casino
Royale HIGH STAKES, BIG HEARTS, LOCAL IMPACT WEDNESDAY, OCTOBER 21, 2026
AT THE BEARDED BARBER TICKETS GO ON SALE SEPTEMBER 1, 2026
Join us for casino-style entertainment, heavy appetizers, cocktails and fun surprises—all in support of local children and families through ACTS Gives to Kids. PROCEEDS SUPPORT food, clothing and shoes. tutoring and educational expenses, sports and activity fees, music programs, camps, hygiene needs and other support for local children. LEARN MORE AND WATCH FOR TICKET INFORMATION AT
AnthemACTS.org