Issuu

O C TO B E R 2 02 6

Make Your Fall

FESTIVE

Your Fall Activity Checklist ■ Help a neighbor rake their yard ■ Play a board game with your family ■ Read a cozy book ■ Go apple picking with friends

■ Donate clothes to those in need ■ Smile at a stranger ■ Bake a pumpkin pie & share it ■ Attend a fall festival

■ Host a movie night ■ Volunteer with Hope

Crew at Convoy of Hope to help families around the world!

Transforming Homes with Style B ui l di n g B e a ut y . R es to r ing Va l ue. I ns pir ing Des ig n. Silver Tile and Stone is a trusted remodeling company dedicated to transforming homes across Springfield and surrounding communities. With over 22 years of experience, the team delivers exceptional results through expert tile, hardwood, and vinyl installations. Every project is guided by precision, creativity, and a passion for quality, turning ordinary spaces into stunning reflections of style and craftsmanship.

Contact us today to schedule a consultation. At Silver Tile and Stone, flooring is more than a trade; it’s an art of transformation.

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LIFESTYLE LETTER

No Need to Overthink It One of the nicest things about food is that you do not have to be an expert to enjoy it. You can appreciate a beautifully prepared dinner and still be perfectly happy ordering the same thing you always order. You can try something completely unfamiliar or make the recipe your family has eaten for years. This month, we explore some of the flavors and stories that belong to the Ozarks, from our native black walnuts to the history of Springfield-style cashew chicken. We also meet people who have built something meaningful by cooking for others. Try a recipe. Visit someplace new. Or meet someone you love for your usual order at your usual table. October is no time to overthink dinner.

October 2026 PUBLISHER

Donna King | donna.king@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Brian Walker | brian.walker@citylifestyle.com CONTRIBUTING WRITERS

Ashley Grant, Susan Lanier-Graham, Alyssa Lavy C O N T R I B U T I N G P H OTO G R AP H E R S

Hanna Sher, Susan Lanier-Graham

DONNA KING, PUBLISHER @SPRINGFIELDCITYLIFESTYLE

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Mary Albers LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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

Visit our Instagram CITYLIFESTYLE.COM/SPRINGFIELD

L I F E ST Y LE LE T T E R

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 Springfield City Lifestyle® is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

..."Let's Make A Plan" 417.582.7526 keystonecreativeco.com

2332 W. Kingsley Street, Springﬁeld

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

12 Featured

18 22

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Place to Belong

Lifestyle Letter

Judith and Chuy García built Show Me Chuy around food, family and the community that welcomed them

Business Monthly

City List

Must See FOOD + BEVERAGE

Missouri’s Black Walnut Country

Inspired By LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Travel Journal TRAVEL

How To FOOD + BEVERAGE

Events

Discover how Hammons Black Walnuts connects Missouri’s native nut harvest to tables across America

David Leong’s Springfield Cashew Chicken

How Ling and Wing Leong continue the work their father began

On the Cover Judith and Chuy García bring Mexican heritage, Italian culinary influence and a lifelong practice of hospitality together at Show Me Chuy. Photography: Hanna Sher

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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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

Cellar + Plate Now Serving Lunch Cellar + Plate, Springfield’s beloved wine house, is now serving lunch. Known for its hand-selected boutique wines and evening tapas, the neighborhood favorite now welcomes guests during the day. Whether meeting for a business lunch or catching up with friends, diners can enjoy a relaxed midday meal in Cellar + Plate’s cozy atmosphere.

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From Sunrise Breakfast to Craft Cocktails: Meet Caracas House Caracas House Latin Fusion & Grill is Springfield’s exciting new dining destination where Venezuelan tradition meets Mexican flavor. This vibrant eatery offers a lively, welcoming atmosphere perfect for families and foodies alike. While famous for craft cocktails and dinner favorites like arepas, juicy steaks, and birria, they also surprise guests with a delicious, authentic Latin breakfast starting at 8:00 AM. It is a must-visit fusion experience!

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Masala Theory Brings Indian Fusion to Springfield Masala Theory has opened at 1364 E. Republic Road, bringing a fast-casual Indian fusion concept to Springfield. The family-owned restaurant pairs bold Indian flavors with customizable rice bowls, Indian-inspired pizzas and wraps filled with masala fries. The menu offers an approachable way to explore new flavor combinations while adding another distinctive option to Springfield’s dining scene.

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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 / S P R I N G F I E L D

B USIN E SS M ON T H LY

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PICKS FO

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We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.

O OB

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the

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C I T Y LIST

Tie & Timber Beer Co. tieandtimberbeerco.com | 417.429.9131 Uncle Bob’s Brewpub facebook.com/Uncle-Bobs-Brewpub-101115984782166 | 417.719.2886 Wire Road Brewing Company wireroadbrewing.com | 417.512.7391

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Explore EXPLORE SELECT PARTNER OPPORTUNITIES

how one good thing

leads to the next. Springfield City Lifestyle connects

trusted local businesses with engaged readers through print, digital, social, and community visibility.

EXPLORE PARTNERSHIP OPPORTUNITIES

citylifestyle.com/springfieldmo 417-425-7477

SPRINGFIELD, MO

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

A Place to Belong

Judith and Chuy García built Show Me Chuy around food, family and the community that welcomed them

ARTICLE BY ASHLEY GRANT | PHOTOGRAPHY BY HANNA SHER

M UST SE E | FO O D + BEVERAGE

Long before Show Me Chuy welcomed its first guest, Judith and Chuy García were already making room for others. The restaurant would eventually give that instinct for hospitality a larger table. “The owner’s little brother was cooking,” Judith García recalls with a smile. “The moment I glanced into the kitchen, I fell in love.” CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

Judith had arrived in Springfield in August 2002 as an exchange teacher through a partnership between Missouri State University and the local school system. She had already earned a law degree in Mexico and expected her time in Missouri to be brief. “It was supposed to be one to three years,” she says. “Just long enough to see if I liked it.” During one of her first days in town, Dr. Robert Norton, who was helping introduce Judith to Springfield, took her and her mother to a local Italian restaurant. A self-described picky eater, Judith was not particularly excited about dinner. Then she noticed the young chef behind the stove. That chef was Jesus “Chuy” García. Judith returned to the restaurant again and again, hoping for an opportunity to talk with him. Eventually, a conversation led to a date. Judith and Chuy married in August 2003, one year after she arrived in Springfield. This year, they celebrated 23 years of marriage.

M UST SE E | FO O D + BEVERAGE

Show Me Chuy gave Judith and Chuy García’s lifelong instinct for hospitality a larger table, creating a place where Chuy’s path to Springfield began on a dairy farm in Mexico, where he spent his childhood helping harvest corn and learning to cook beside his father. “We grew up sourcing our own food, and I’ve loved cooking since I was little,” he says. His family later moved to Chicago before relocating to Springfield in 1999 to help his brother operate a restaurant. While attending high school, Chuy worked in the kitchen and learned the restaurant business. When his brother later opened another restaurant, Chuy helped build it from the ground up, developing his culinary skills and imagining a restaurant of his own. For years, that dream remained in the background while Judith and Chuy built their life together. Judith pursued a Ph.D., which required years of long commutes. “There was no online learning back then,” she says. “We would drive three hours, I would take a one-hour class, and then we would drive back three hours.” They maintained that routine for five years while raising their growing family. At home, Judith regularly welcomed international faculty members and others who could not travel home for holidays, making room at the family table for people who might otherwise have spent those occasions alone. When Judith and Chuy finally decided it was time to pursue the restaurant, a phone call about an available space set the process in motion. “Everything just aligned,” Chuy says. “You can plan for years, and you still couldn’t have made things happen the way this did.” Their friends did more than encourage them. They arrived ready to work, helping paint walls, assemble furniture and transform the space. Local artist Jorge Ortiz contributed original artwork to the dining room.

food, family, friendship and community come together and everyone feels welcome.

“Every detail has a piece of our friends in it,” Judith says. “When I walk in, I see them everywhere.” Their histories also meet on the menu. After 25 years specializing in meats, Chuy brings together the Italian cuisine that shaped his career and the flavors of his Mexican heritage. One dish shows that combination clearly: Filetto with Tequila Sauce, served with poblano pasta. The poblano and tequila bring an adventurous taste of Mexican cuisine to an Italian base. It reflects the way Chuy blends the Italian dishes he grew up cooking with his Mexican roots, giving nearly everything a little spice and what he calls “a little bit of Chuy’s love.” The dish earned honors at the 2025 Cattle Baron’s Ball. Chuy’s work received another distinction in 2026, when the Missouri Restaurant Association honored him with a Golden Fork for Best Chef. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

While Chuy leads the kitchen, Judith helps oversee the business, managing operations, welcoming guests and shaping an atmosphere she considers every bit as important as the food. She describes their philosophy simply: “You enter as a friend and leave as family.” “As an immigrant, to be able to create a place where the atmosphere is one of community matters greatly,” Judith says. “Because that’s what Springfield did for us.”

M UST SE E | FO O D + BEVERAGE

FROM CHUY’S KITCHEN

Food is one of the ways Judith and Chuy welcome people to their table. They shared this Mexican flan recipe so readers can bring a taste of that hospitality into their own homes.

Mexican Flan Yield: 4 servings Ingredients • ½ cup granulated sugar, for the caramel • 2 large eggs • 1 cup sweetened condensed milk • 1 cup evaporated milk • 1 teaspoon vanilla extract • Pinch of salt Preparation 1. Preheat the oven to 350°F. Melt the sugar in a small saucepan over medium heat until golden. Quickly pour it into a 6-inch round baking dish, tilting to coat the bottom. 2. Blend the eggs, condensed milk, evaporated milk, vanilla and salt until smooth. Pour over the caramel. 3. Place the dish in a larger roasting pan. Add enough hot water to reach halfway up the flan dish. 4. Bake for 45–50 minutes, until the center is just set. Cool, refrigerate for at least two hours, then loosen the edges and invert onto a plate. To learn more about Show Me Chuy’s story, menu and approach to hospitality, visit showmechuy.com or follow the restaurant on social media.

“Every detail has a piece of our friends in it. When I walk in, I see them everywhere.” — Judith García OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

MISSOURI’S BLACK WALNUT COUNTRY DISCOVER HOW HAMMONS BLACK WALNUTS CONNECTS MISSOURI’S NATIVE NUT HARVEST TO TABLES ACROSS AMERICA ARTICLE BY SPRINGFIELD CITY LIFESTYLE | PHOTOGRAPHY BY ERIC KIEL, TRAVIS HOWARD

I NSP IR E D BY | L I FE + C ULT U RE

WILD BY NATURE

Vermont has maple syrup. Northern Michigan has cherries. Kentucky has bourbon. The Ozarks have black walnuts. Each fall, American black walnuts fall in backyards, pastures and along fence rows throughout southwest Missouri. Unlike the mild English walnuts grown in commercial orchards, the American black walnut is native to North America and harvested largely from the wild. Its flavor is bold, earthy and unmistakable. “American black walnuts grow right outside your door, and most people walk right past them every fall without realizing what they have,” says Jacob Basecke, president and COO of Hammons Black Walnuts and the fourth generation of his family in the business. Basecke says more wild black walnuts are hand harvested in Greene County than anywhere else in the world. The company began in 1946 and processes much of the nation’s supply at its shelling plant in Stockton, working with more than 150 buying stations across 12 states. The harvest depends on residents who gather naturally fallen nuts and bring them to local buying stations, continuing a distinctly Ozarks tradition one bucket at a time. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

JOIN THE HARVEST The 2026 buying season runs October 1 through November 16. Gather nuts after they fall naturally and bring them in with green hulls. Wear gloves because the hulls stain hands and clothing. Hammons has announced an opening price of $14 per 100 pounds after hulling. Springfield-area residents may sell walnuts at two locations operated by Clint Harlan: the Missouri State University Darr Agricultural Center, 2401 S. Kansas Expressway, and 4749 S. Farm Road 223 in Rogersville. Mark Luttrell also operates a location at 7369 W. Farm Road 140. Residents who do not want payment may drop off walnuts at Lone Pine Recycling Center, 3020 S. Lone Pine Ave. Hours vary by location. Visit black-walnuts.com for current directions, contact information and schedules before loading the car. Even a few buckets matter. Together, these contributions create the community harvest that moves from Missouri yards to kitchens across the country.

I NSP IR E D BY | L I FE + C ULT U RE

TASTE THE OZARKS

Black walnuts do not disappear into a recipe. Their bold, earthy flavor brings depth to sweet and savory dishes. Banana bread is an easy introduction. The nuts stand up to ripe fruit and warm spice, while their intensity pairs with dark chocolate in brownies. In a roasted beet salad, they balance peppery arugula, tangy goat cheese and honey vinaigrette. Finely chopped black walnuts also make a flavorful crust for salmon or chicken. For something unexpected, toast the nuts and process them with a pinch of salt and a touch of honey into black walnut butter for toast or oatmeal. A scoop of cherry ice cream topped with chopped black walnuts offers a simple contrast between bright fruit and the nut’s earthy character. Hammons offers tested recipes for Black Walnut Banana Bread and Ozarks

Pasta with Black Walnuts, Spinach and Blue Goat Cheese at black-walnuts.com. Behind every dish is a chain of people that begins close to home. Families, farmers, retirees and neighbors gather the nuts. Local stations hull and purchase them. The Stockton plant sorts, cracks and packages them for cooks around the country. “This is not a factory-farmed ingredient shipped in from somewhere else,” Basecke says. “There is a remarkable chain of community behind every bag.” This October, the walnuts underfoot are more than a seasonal nuisance. They are part of Missouri’s food heritage, a source of extra income and an invitation to join a tradition that gives the Ozarks a distinctive place in American food.

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David Leong’s Springfield Cashew Chicken How Ling and Wing Leong continue the work their father began At Leong’s Asian Diner, a wine press does a job it was never designed to do. Each week, cabbage for the restaurant’s egg rolls is shredded, blanched and packed into the press to remove the water. The cabbage is then chopped and mixed with shrimp, pork, vegetables, seasonings and peanut butter, the binder David Leong used in his original recipe. The process takes three days. After that, approximately 1,000 egg rolls are rolled by hand. The restaurant also makes its own plum sauce and hot mustard. For Ling and Wing Yee Leong, these labor-intensive practices are not nostalgia. They are how the family has always prepared its food. “We still prepare our food the way he did,” Wing says. “In this day and age of processed foods and pre-made food, we still do it the old-fashioned way.” For more than six decades, the Leong family has shaped Springfield’s cashew chicken tradition. David created the dish, and Ling and Wing now carry forward the recipes, standards and community relationships that made it part of the city’s identity. Their father’s story began long before cashew chicken became a Springfield tradition. According to Ling, David arrived in the United States in 1940 with $2 in his pocket. After learning that military service could

ARTICLE BY SPRINGFIELD CITY LIFESTYLE

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

provide a path to citizenship, he enlisted in the U.S. Army in 1942 and later survived the D-Day landing at Omaha Beach. An unexpected kitchen assignment during his service helped reveal the talent that would shape the rest of his life. When an Army cook called in sick, David’s fellow soldiers recommended him as a replacement. He prepared the meal and impressed a colonel so thoroughly that he was reassigned to cook for officers. After the war, David continued cooking professionally in restaurants around the country. While working in Pensacola, Florida, he met Dr. John Tsang, a Springfield neurosurgeon visiting the area. Ling says Tsang described David’s meal as the best Chinese food he had eaten since leaving China and encouraged him to move to Missouri. David came to Springfield in 1955 to help operate Lotus Garden, considered the city’s first Chinese restaurant. He later moved to the Grove Supper Club, where his cooking developed a following.

Chef Wing Yee Leong

In 1963, David and his brother, Gee Yuen Leong, opened Leong’s Tea House on West Sunshine Street. At the time, Sunshine was a two-lane road surrounded by open fields. Ling recalls that many people thought his father was “crazy” for opening a restaurant “in the middle of a cornfield.” Many Springfield diners were still unfamiliar with Chinese cuisine, but fried chicken was something they knew. David used that familiarity as an invitation, combining breaded, fried chicken with a savory brown sauce, cashews and green onions. Springfield-style cashew chicken was born. The dish soon spread beyond Leong’s Tea House. Former employees opened restaurants of their own, and other Asian restaurant owners adopted cashew chicken as a way to introduce local diners to their food. It became a menu standard across the region and supported generations of restaurant owners and employees. Leong’s Tea House closed in 1997 after more than three decades in business. For the next 13 years, Springfield had no restaurant bearing the Leong name, even as cashew chicken remained one of the city’s most recognizable foods. During those years, Wing worked in several Springfield restaurants, including serving as an opening chef. Whenever he offered cashew chicken, he says, customers responded. Cashew chicken nights filled dining rooms, confirming that the demand for his father’s food had never disappeared. Eventually, Wing began exploring an opportunity to take over another restaurant. He brought his father and brother to see the space, expecting David to offer his opinion. Instead, David announced a different plan. “That’s OK, but you don’t need it,” he told Wing. “We’re going to do our own restaurant again.” The decision surprised the family. David was approaching 90 and had recently experienced a serious health scare during a trip to China. According to Wing, the experience made his father more aware of his mortality and less interested in remaining retired. David also wanted the Leong name restored to the restaurant community and the family’s original methods represented accurately.

Cabbage Press

READER INFORMATION Leong’s Asian Diner is located at 1540 W. Republic Road. For current hours and the menu, visit leongsasiandiner.com.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

Ling Leong, Wing Leong

Leong’s Asian Diner opened in 2010 with David and his sons working together. The response demonstrated how much affection Springfield still held for the family. Wing recalls that during the first several months, the restaurant served approximately 1,000 guests a day. The dining room could fill within 10 minutes of opening, with a line still waiting outside. Wing brought professional culinary experience to the kitchen and refined some of the family’s techniques. The brothers have different backgrounds and do not always agree, but they say their decisions ultimately come back to what is best for the restaurant. The food continues to evolve in careful ways. What has not changed is the commitment to preparing it in-house, maintaining consistency and treating the restaurant as part of the community. That community connection can be measured in generations. Ling and Wing hear from customers who remember first dates, Christmas parties and family celebrations at Leong’s Tea House. Former employees have returned with their children looking for jobs. Now, the restaurant is beginning to see the grandchildren of people who once worked for the family.

“We not only feed people,” Wing says. “We become part of their family, and their family becomes part of ours.” Springfield’s embrace of the dish has also taken unexpected forms. When the Springfield Cardinals approached the family about temporarily playing as the Springfield Cashew Chickens, the brothers were initially uncertain. The alternate identity became a popular promotion, with merchandise repeatedly selling out and images of the jerseys reaching fans well beyond Missouri. The dish traveled even farther in February 2025, Ling says, when the office of U.S. Sen. Josh Hawley invited the Leong family to Washington, D.C., for a Missouri-themed luncheon for senators and staff. Because of security requirements, the Leongs provided their recipes and worked with U.S. Capitol chefs rather than preparing the food themselves. After the meal, Hawley spoke about the family’s history. David died on July 21, 2020, less than a month before his 100th birthday. Today, his portrait watches over the dining room where Ling and Wing continue the family legacy he began more than six decades ago. Asked whether he expects to keep frying cashew chicken for the rest of his life, Wing laughs. “Probably till the day I die,” he says.

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

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

A LEISURELY BARGE

escape to

CRUISE ALONG FRANCE’S CANAL DU MIDI OFFERS A QUIET LUXURY ESCAPE

THE SOUTH of France

There is something a bit magical about the South of France. It conjures images of rolling hills set along the Mediterranean, vast vineyards and olive trees swaying in the breezes. The images come to life when you book a luxury barge cruise with European Waterways (EuropeanWaterways.com). It offers the perfect opportunity to experience the region’s slow pace.

Canal du Midi is a 330-year-old canal that runs from the Mediterranean coast inland through the famous Languedoc wine region. This is an opportunity for a true escape from everyday life.

WHAT IS A BARGE CRUISE? Barges, originally used to shuttle goods along the inner waterways throughout

Europe, are now floating hotels. European Waterways operates barges from April to October. One of three boats to traverse Canal du Midi, Enchanté is an “ultra-deluxe” converted barge with four cabins for up to eight passengers. Each suite on Enchanté features an ensuite bathroom. All suites are on the lower level, while the salon, CONTINUED >

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

ARTICLE BY SUSAN LANIER-GRAHAM | PHOTOGRAPHY BY SUSAN LANIER-GRAHAM OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

dining room, open kitchen and sun deck are above. The rooms are comfortable and quiet, the staff accommodating and the pace of the barge allows you to slow down and unwind. In fact, the barge moves slowly along the canal, giving passengers a chance to stroll along or ride one of the onboard bicycles.

THE BARGING EXPERIENCE The barging experience is not anything like other cruises. With only eight passengers (although some boats have the capacity for 10 to 20 passengers), it provides a quiet escape. Each day, you cruise slowly along the canal, going a total distance of about 50 miles over one week. The day’s leisurely routine begins with a sit-down breakfast and specially prepared dishes from the chef. You either cruise in the morning and take a short excursion in the afternoon, or vice versa. Lunch is a gourmet 3-course meal paired with local wines. Dinner is a beautiful production with appetizers, main course, cheese course and dessert. Again, everything is paired with both a white and red wine.

EXCURSIONS ALONG THE WAY Throughout the cruise, there are small stops along the way. This area of France is filled with gourmet delights and history, and you have a chance to explore both during your cruise. You’ll visit l’Oulibo, a high-end olive oil producer growing Lucques olives. Enjoy a tasting of the oils and the olives, and pick up a few to take home. Another day, you’ll taste local balsamic vinegar. This is a real treat and a unique experience sampling a variety of flavors. During the barge cruise, you’ll have a chance to visit three of what may be the most beautiful towns in France: Minerve, Lagrasse and Carcassonne. Lagrasse is an artisan town surrounding an 8th-century Benedictine Abbey. Minerve is home to a 12th-century Cathar fort with spectacular views. Carcassonne is a medieval fortified city with 52 watchtowers and portcullis. There is also an excursion to Narbonne, once a Roman capital. There, you’ll have a chance to wander through Les Halles de Narbonne—the indoor food market—with the chef, picking out items for him to prepare once back onboard Enchanté. European Waterways offers the ideal escape to the South of France and other destinations across Europe.

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

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

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: • • • • •

H OW TO | FO O D + BEVERAGE

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. 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.

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 dairyfree 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! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/S P R I N G F I E L D

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

Republic Pumpkin Daze J.R. Martin Park 300 E Hines, Republic, MO 65738 | 12:00 PM Celebrate autumn at the 35th Annual Pumpkin Daze Fall Festival, happening October 2 from noon-6 p.m. and October 3 from 8 a.m.-6 p.m. This family-friendly community tradition highlights massive giant pumpkins and fall harvests brought in by regional growers. Visitors can browse a vibrant marketplace filled with local craft and food vendors, enjoy seasonal activities, and experience entertainment perfect for all ages. O C TOBE R 4 T H

5th Annual Celebrate Springfield Kickoff Event Route 66 Stadium 955 East Trafficway Street, Springfield, MO 65802 | 1:00 PM Discover endless reasons to love your community at the Celebrate Springfield Signature Event. This free, city-wide autumn gathering highlights local culture with high-energy live music, interactive family-friendly activities, and an array of delicious food trucks. It is the ultimate experience for anyone looking to connect with neighbors and celebrate everything that makes the area special. O C TOBE R 1 0 T H

Pets and Pumpkins Family Festival Park Central Square | 11:00 AM Celebrate the season at the Pets and Pumpkins Family Festival, featuring one of Missouri’s largest costume parades for both pets and their people. A $2.00 Admission grants access to all activities, including the lively costume contest. Best of all, your attendance supports a great cause, as nearly all proceeds are donated to local non-profits dedicated to children and animal rescue. O C TOBE R 1 0 T H

Dolly Parton’s Threads: My Songs in Symphony Juanita K Hammons Hall for the Performing Arts, 525 S John Q Hammons Parkway, Springfield, MO 65806 | 7:30 PM Honor the legendary music icon through Dolly Parton’s Threads: My Songs in Symphony, an innovative multimedia spectacle created by Dolly herself to connect deeply with fans. Audiences will embark on a visual-musical journey of her life, featuring Dolly on-screen alongside a full live orchestra, phenomenal guest vocalists, and stunning new arrangements of iconic hits like “Jolene.” O C TOBE R 1 6T H

Thriller on C-Street Dance with Me 224 E Commercial St Springfield, MO 65803 | 7:00 PM Prepare for a spine-chilling spectacular as hundreds of zombies, monsters, and macabre creatures take over the streets. The evening features five live street performances of Michael Jackson’s iconic “Thriller” choreography. Arrive early to immerse yourself in the block-party energy, explore vibrant local shops, and grab a bite at nearby restaurants. O C TOBE R 2 4 T H

Ozarks Beerfest Springfield Expo Center 635 E St. Louis Street, Springfield, MO 65806 | 2:00 PM Discover the region’s premier craft beverage celebration at the annual Ozarks Beerfest. Enjoy unlimited samples of over 150 craft brews, seltzers, ciders, and non-alcoholic options. The vibrant atmosphere features live music, a DJ, food, and interactive games like the legendary beer stein holding contest. Best of all, every ticket purchased directly supports local Big Brothers Big Sisters of the Ozarks.

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