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Food and Drink Issue

O C TO B E R 2 022

Celebrate the Season

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LIFESTYLE LETTER

Welcome to Fall!

October 2022 PUBLISHER

Paula Christie | paula.christie@citylifestyle.com EDITOR

JJ Abernathy | jj.abernathy@citylifestyle.com

With the changing seasons comes a change in what we want to eat, and with fall that often means comfort food. I have been reflecting on the many restaurants my husband Patrick and I discovered and frequented over the past few decades in southern Utah. Some became favorites, but we were always game to try a new place. Sometimes, at Patrick's prompting, we would try to copy a favorite dish at home, inspired by a particular restaurant chef. There's nothing like a dining spot with great food and great ambience—but there's no place like home, either; sometimes it was just fun to copycat a recipe in our own kitchen. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods brings us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent around the table with good company is invaluable. As always, thanks for reading, and we’ll see you around town!

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Proverbs 3:5-6 St George City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the St George area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect 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 St George City Lifestyle™ is gathered from sources considered to be reliable, but

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the accuracy of all information cannot be guaranteed.

O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 Cultivating Success

Lifestyle Letter

City Scene

Business Monthly

Locally Sourced

Inspired By

Culinary Creations

Locals Only

Giving Back

Hot Spot

Expert Help

Events

Hosting Tips

Mark Bold and John Delaney bring winemaking prowess to southern Utah

22 Cooking with Fresh Herbs Exciting ways to utilize herbs

26 Small Wheels and Big Flavors

Southern Utah’s nomadic food truck community serves flavors and infusions from around the world

34 Dining out with Fred Bernhardt at Wood.Ash.Rye To eat is a necessity, but to eat splendidly is an art

O N T H E C OV E R

Photography: Asher J. Swan Mark Bold and John Delaney of B&D Winery at Dammeron Valley Vineyards, cultivate grapes in southern Utah's warm, dry climate and rich volcanic soil, a growing environment similar to Europe's famous wine regions.

FO O D + B EV E R AG E

ENT ERTA I NMENT FO O D + B E V E R AG E

FO O D + B EV ER AGE WELLNES S

ENT ERTA I NMENT HO ME S ERV I C ES

ENT ERTA I NMENT

O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

4 7

1: TEDx St. George Salon presenter J'nett Miller with husband Chris at the Electric Theater. 2: Kris and Michael Bahr at the Tuacahn vendor appreciation dinner. 3: Brandon Nelson, Stephanie Finck, Kaye Morris and Jamie Morris at the Tuacahn vendor appreciation dinner. 4: Susi Lafaele and friends at the Tuacahn vendor appreciation dinner. 5: Zoetta Paxman and Kristin Bronson take front row seats at the TEDx St. George Salon. 6: Tayzia Egbert and Asher Head await the start of the TEDx St. George Salon event. 7: Lynann Adams enjoying the TEDx St. George Salon program at the Electric Theater. Photography by JJ Abernathy

Want to be seen in the magazine? Tag your Instagram photos with @stgeorgecitylifestyle

C I T Y SC E N E

O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. Stephanie Judd accepts IMFT position with Ascend Counseling & Wellness Stephanie Judd, intern marriage and family therapist, welcomes individuals, couples and families at Ascend Counseling & Wellness to address relationship and life concerns. She provides competent and compassionate care to define long-lasting solutions and goals. Stephanie is a natural peacemaker, yet highly skilled at confronting conflict to instill hope and healing. She and her clients work toward taking greater care of mind, body and relationships. Stephanie also specializes in medical family therapy. Visit ascendcw.com.

Photography Courtesy of Alisha Shaw Photography

Shawn Christensen Tapped to Fill President and CEO Position In a recent press release, the St. George Area Chamber of Commerce announced the selection of Shawn Christensen as the new president and CEO of the business organization. Shawn has extensive experience in partnering with businesses of all sizes, most recently as director of business outreach and community engagement with World Trade Center Utah. "Shawn will be able to hit the ground running and continue to build momentum," said Board Chairman, Kyle M. Case.

Photography Courtesy of St. George Area Chamber of Commerce

Scan to read more.

Miranda Wright Named Director at Center for the Arts at Kayenta The Center for the Arts at Kayenta and the Kayenta Arts Foundation recently announced the appointment of Miranda Wright as executive director CFAK, succeeding Jan Broberg. Miranda's appointment concludes a search of applicants from across the United States. "Miranda has a strong vision for the next stage of the Center’s growth. We are all very excited to see what new artistic heights we will reach under her leadership,” stated CKAF Board Chair, Rob Goodman. kayentaarts.com

Photography Courtesy of Center for the Arts at Kayenta

Scan to read more.

CONTINUED >

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B U S I N E S S M O N T H LY C O N T I N U E D

Explore Southern Utah with Joy Rides Bike Rentals & More Enjoy scenic trails on tandem bikes, beach cruisers or any of our fun ways to explore. With more than 50 miles of paved trails in St. George, there is plenty to enjoy. Normally you cannot find bikes like this unless on the boardwalk of a tourist beach; Joy Rides Bike Rentals brings the beach to southern Utah! Located at 1664 S. Dixie Dr. L103, St. George. Reserve at joyridesbikerental.com or call Gavin at 435.233.2100.

Photography Courtesy of Gavin Joy

BigShots Golf Now Open in St. George With 52 tee boxes, a putting course, yard games, more than 100 TVs and a menu full of foodie favorites, there is something for everyone at BigShots Golf. Compete against coworkers, make memories with the family, hang out with friends, and have fun doing it. BigShots is located in the Desert Color community in St. George at 1108 W. Black Mountain Dr. To book an event, visit bigshotsgolf.com/locations/st-george-ut/ or call 435.900.3440.

Photography Courtesy of Ed Candland with Jac Candland

Premier Health and Wellness Welcomes Jaci Nelson Hall Premier Health and Wellness, formerly Premier Psychological Counseling and Consulting, PC, welcomes therapist, Jaci Nelson Hall, LMFT. Jaci has served as a mental health therapist with adults and children for more than 20 years. Prior to moving to St. George, she worked in Ohio, Calif., Illinois and Hawaii. Jaci looks forward to working with new patients at Premier and introducing Transcranial Magnetic Stimulation or TMS for those struggling with depression, anxiety and OCD. Visit premierpcc.com.

Photography Courtesy of Jaci Nelson Hall

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CULTIVATING SUCCESS Mark Bold and John Delaney bring winemaking prowess to southern Utah ARTICLE BY MARIANNE HAMILTON | PHOTOGRAPHY BY ASHER J. SWAN

The B&D label

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

B&D varietals

When John Delaney was still the sommelier at the Painted Pony Restaurant in Ancestor Square, dinner-guest Mark Bold made an unusual request: Would John like to join Mark in picking grapes at his Dammeron Valley vineyard the next day? Five years after the fact, John still recalls his immediate reaction. “I thought ‘What? You have vineyards…and they’re in Dammeron Valley? Oh, sign me up!’” John says, laughing. The invitation proved fateful: Along with becoming fast friends, John and Mark became business partners. In 2019, they launched the Bold & Delaney (B&D) Winery at Dammeron Valley Vineyards, for which they cultivate some nine acres of land outside of St. George, as well as the Hope Street vineyard once owned by Mark’s father-in-law, Devire McAllister. They anticipate their 2022 vintages will comprise 12 varietals—wines made from a specific grape—as well as a handful of blends. For the duo, an evolution into winemaking in southern Utah was almost a foregone conclusion. Before moving to St. George with wife Mary to care for her father, Mark ran a brokerage firm by day and tinkered with grapes in his garage at night. “I’d made wine with a bunch of friends in the San Francisco Bay Area for about seven years,” Mark says. “So, I was familiar with winemaking techniques and all of the equipment needed.” Thanks to his job, John was intimately familiar with wine and adept at recommending optimum food and wine pairings. “I’d always been around wine lists and restaurants,” he confirms. “From that first time I helped Mark pick grapes, I was hooked. To have a vineyard so close to home, and to be able to get involved in a project like this, was absolutely life changing.” Mark and John like to think they are carrying on one of Utah’s most venerable traditions. According to Washington County Historical Society records, in 1862, Brigham Young decreed the state’s southern colonies “should supply the territory with wine for the Holy Sacrament, for medicine, and for sale to outsiders.” At one point, documents reveal, local members of The Church of Jesus Christ of Latter-day CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

Saints paid their tithes in grapes, leading the St. George and Toquerville tithing offices to begin wine production, and according to the records, “the Church found itself to be the largest producer of wine in the area.” The first question typically asked by visitors to the B&D Dammeron Valley tasting room is, why grow grapes in the desert? Mark’s answer: Why not? The warm, dry climate, high altitude and rich volcanic soil contribute to a “terroir” or growing environment very similar to that found in Europe’s famous growing regions. Indeed, Mark and John consciously decided to cultivate grapes more typically grown in France, Italy and Spain than in the United States, including Malbec, Tempranillo, Grenache, Pinot Noir, Petite Syrah and several others. Says Mark, “Our wines are an authentic reflection of each varietal and the terroir in which it’s grown. We crush the grapes, ferment them, press them, let the wine settle in French oak or stainless steel and then bottle it; it all stays here. Our wines aren’t sitting on the back of a semi while they’re being shipped someplace or getting warm on the dock at a warehouse.” John adds that all of the pair’s wines are organically crafted. However, because their winery is located less than 600 feet from its closest neighbors, B&D has not pursued “official” organic certification. “We don’t use herbicides or pesticides, and we’re very physical in our weeding, and how we do everything. That’s very important to us, and we communicate that to our customers,” John says. As a prime stop on the new Utah Wine Trail, Mark and John are proud to join their fellow Washington County winemakers in creating and making fine wines available to those who appreciate them. “We’re excited to be a destination that draws people to the area, and we love supporting the other wineries,” Mark says. “We’re passionate about what we do,” John adds. “And let’s face it, everyone’s in a great mood when they’re winetasting!” To schedule an appointment for a tasting at Dammeron Valley Vineyards, email boldanddelaney@gmail.com or call John Delaney at 435.703.3813.

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

A B OV E : Mark Bold and John Delaney welcome visitors to their winery, established in 2019 O P P O S I T E TO P - L E F T: Southern Utah's warm, dry climate and rich volcanic soil matches the growing environment similar to Europe's famous growing regions O P P O S I T E TO P - R I G H T: The wine settles in French oak barrels before bottling O P P O S I T E B O T TO M : Marianne Hamilton, Mark Bold, Doug Hamilton and Shirlee Draper in the tasting room

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

what’s on

the shelf?

About Christa Hinton Christa is long-time southern Utah resident and an avid reader who loves connecting with others through books. In addition to working as operations and marketing manager at the law firm of Snow Jensen & Reece, she serves on the Santa Clara City Council. Christa holds a Master of Arts in professional communications from Southern Utah University and a Bachelor of Science in business administration from Utah Tech University. She and her husband have four children and two mini-schnauzers.

Lose yourself in a book recommended by avid reader, Christa Hinton ARTICLE BY CH RISTA H INTON | PHOTOG R APHY COURTE SY OF CH RISTA H INTON

I NSP IR E D BY | EN TERTA I NME NT

I N S PI R ATI O N

“The Last Green Valley” by Mark T. Sullivan This historical novel by Mark T. Sullivan is inspired by the true story of Emil and Adeline Martel, a German family living in Ukraine in 1944 during WWII. To escape Stalin’s forces, the family heads west with retreating German forces in pursuit of safety and freedom. Instead, Emil, Adeline and their children are caught between two warring forces, making for a treacherous escape fraught with seemingly insurmountable challenges. An inspirational read!

“Red Notice—A True Story of High Finance, Murder, and One Man’s Fight for Justice” by Bill Browder A real-life political thriller, this is the story of Bill Browder, American founder of the largest investment fund in Russia following the Soviet Union collapse. Bill successfully defends his holdings from oligarchs but is eventually expelled from the country by Vladimir Putin. Bill and his colleagues work to expose dangerous government corruption before fleeing Russia, with the exception of Serge Magnitsky, who is imprisoned and murdered, prompting Bill to begin a political crusade.

I NTR I G U E

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

FOO D

“Save Me the Plums— My Gourmet Memoir” by Ruth Reichl Ruth Reichl’s delightful memoir details her unexpected career change from celebrated chef and food critic to editor of Gourmet magazine in 1999. Ruth, who grew up reading Gourmet, transports readers back to her childhood through vivid details of her family life, and shares stories about the inner workings and relationships of the magazine, punctuating these with the most exquisite descriptions of delectable foods. Do not read this one on an empty stomach!

“Breath: The New Science of a Lost Art” by James Nestor James Nestor shares a fascinating, in-depth look at the science of breath, warning readers that nothing they do to promote health will matter without correct breathing. Nestor shares a history of breath and takes readers along on his personal journey to research and improve his own breathing. He also provides practical examples and tutorials on achieving healthy breath. Readers are taught the anatomy of the “perfect breath” and learn about the dangers of “mouth breathing.”

W E LLN E SS

I NSP IR E D BY | EN TERTA I NME NT

Cooking with

F RESH HERB S

EXCITING WAYS TO UTILIZE HERBS ARTICLE BY ANGELA BROOCKERD | PHOTOGRAPHY BY JANIE JONES Herb salts are becoming so popular, and they add flavor to a variety of dishes. There are endless flavor combinations, and these salts are so handy to have as a staple in the kitchen. For example: Use on scrambled eggs, in olive oil for dipping bread, in grilled cheese, on raw carrots, on avocado toast, on top of hard-boiled eggs, in soups and stews, in hummus or on a quesadilla. Additionally, these make great gifts for family and friends. All you need is a blender or food processor and minimal ingredients.

HE R B S A LT INGREDIENTS • 1 cup salt of choice, preferably kosher or Himalayan pink salt, but any salt will do • ¼ to ½ cup fresh parsley • 2 tablespoons dried basil (or ¼ cup if using fresh) • 1 tablespoon oregano • 1 tablespoon lemon zest • 1 garlic clove minced • Optional: Any additional preferred herbs, such as basil, thyme, oregano, rosemary and sage

PROCESS Add fresh parsley, garlic, lemon zest and a little bit of salt to the blender or food processor. Mix for 10 seconds. Add additional ingredients and blend again. Line a baking sheet with parchment paper and pour salt mixture on sheet and evenly spread. Bake the mixture for one hour at low temperature. Let set in a cool oven overnight to dry. Pour salt into a container of choice and enjoy! CONTINUED >

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

CHIMICHURRI Chimichurri is a condiment that may be used in endless ways and may be enjoyed as a sauce or dip. Serve over fish, chicken, beef, vegetables or with crackers. INGREDIENTS • ½ cup olive oil (or flax oil for added omega 3 nutrition) • 2 tablespoons red wine vinegar (or lemon juice as an alternative) • ½ cup to 1 cup fresh parsley, chopped finely • ¼ cup fresh basil or fresh cilantro • 3 to 4 garlic cloves, minced • 1 small red chile or 1 tablespoon pepper flakes • ½ teaspoon dried oregano or Italian seasoning • 1 teaspoon salt • pepper to taste

PROCESS Chop fresh herbs finely and add to a bowl. Add remaining ingredients and mix. Chill 1 to 2 hours. Enjoy!

Chimichurri at its best

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SMALL WHEELS and B I G F L AV O R S ARTICLE BY DARCY SANDVIK | PHOTOGRAPHY BY YALE ABERNATHY

Southern Utah’s nomadic food truck community serves flavors and infusions from around the world

ST. GEORGE TACO T RUCK OWNE R, ARMAN D O S E RRAN O

One of the first food trucks to call St. George home, St. George Taco Truck has served freshly prepared Mexican food since 2016. The most popular dishes are the Taco Combo and the Next Level Quesadilla, served with a heaping side of house-made rice and beans. Find them Tuesday through Friday, 11 a.m. to 4 p.m., at 1450 South River Road and at special events. Their new brick-and-mortar location, St. George Taco Truck Kitchen, opens late September at 3392 South 3000 East. 26

LOCA LS ON LY | FOOD + BE VE RAGE

SCONIES

HO OK ’ D ON BOW L S

OWN E R , KY L I E PE T T U S

OW N E RS MISTY LOOMAN AN D DW IGHT GAL FOR D

Sconies specializes in piping hot Indian frybread tacos and sweet scones. Their sweet Cinnamon Butter Scone is the most popular, followed closely by a savory Navajo Taco served with your choice of toppings. Visit them at the Lowes parking lot Tuesday through Saturday, 11 a.m. to 3 p.m., or at local markets and special events throughout the community. Find their menu, flavor of the week and current location on Instagram or Facebook at @Sconies_STG.

At Hook’d on Bowls, Chinese and Japanese flavors combine in a create-your-own-dish format. A popular base is the yakisoba noodles accompanied by housemade yakisoba sauce. Customize your order with noodles, rice, proteins and fresh sauces. Find them at 160 North Bluff Street, Tuesday, Thursday and Saturday, 11 a.m. to 4 p.m. Follow @HOBfoodtruck on social media for their menu, location and list of community events.

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

THE COR N DO G COMPA N Y OW NERS , J U R E Y A N D TA N N E R BE D D E S

You cannot miss the bright yellow Corndog truck traveling around town nor what makes The Corndog Company famous! Most requested is The Epic: ¼ pound all-beef, footlong hotdog, freshly dipped in handmade cornbread batter, drizzled with honey, then topped with ketchup and mustard. Find them daily on 1450 South River Road, 11 a.m. to 8 p.m., or on 160 North Bluff Street, 11 a.m. to 6 p.m. Follow them at @thecorndogcompanySG.

THE H E A RT Y BE E T OWN E R , BR I T N E Y J O N E S

The Hearty Beet roams the southern Utah region and specializes in gluten-free, vegan cuisine. A favorite dish is the Loaded Nachos: Tortilla chips layered with freshly made cashew cheese and topped with your choice of toppings and a Beet Lemonade! Find them most Tuesdays and Thursdays at the Red Cliffs Mall, 11 a.m. to 2 p.m., or until they sell out. They are also at the Saturday Downtown Farmers Market, 8 a.m. to noon. Keep up to date with their location on social media @heartybeetUT.

POWE R HOUSE OWN E R , BR AY D E N G I N E S

Powerhouse is a mobile cafe specializing in organic fruits, vegetables, protein, espresso and free-range dairy. Their most popular smoothie, the P.B. Dragon, has flavors reminiscent of a Smucker’s Uncrustable, making it a fun breakfast item or mid-afternoon snack. Powerhouse is one of few local cafes offering organic espresso with a variety of latte flavors. Keep up with their location and evolving menu on Instagram @powerhouse.STG.

LOCA LS ON LY | FOOD + BE VE RAGE

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World Polio Day Recognizes Efforts to "End Polio Now!" ARTICLE BY LINDA SAPPINGTON | PHOTOGRAPHY PROVIDED

Local Rotary clubs to throw leaders from a plane Rotary helps eradicate polio worldwide

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

Dr. Scott Leckman, Rotary District 5420 PolioPlus chairman, organizes trips for Utah Rotarians to India

On Monday, October 24—known to Rotarians everywhere as World Polio Day—St. George Rotary Club hopes to make a big splash by tossing club President Dale Desmond, as well as Utah Rotary District Governor Jose Velasco and Sunrise Club President Dave Nelson out of an airplane. “Parachuting for Polio” is an amusingly exciting way of raising funds and drawing attention to a crippling and sometimes fatal disease, which many believe was eradicated more than 30 years ago! In fact, the war on polio is still being waged through the Rotary International “PolioPlus” campaign, with several influential partners, including the World Health Organization, U. S. Centers for Disease Control, UNICEF and other worldwide health organizations. Members of nearly 35,000 Rotary clubs have contributed more than $2.1 billion and countless volunteer hours to protect more upwards of 2.5 billion children in 122 countries from this dreaded disease. Rotary International advocacy efforts have also played a role in decisions by governments to contribute another $10 billion to this effort. In 2021, The Church of Jesus Christ of Latter-day Saints wrote a check to Rotary International the third time in a decade—for $1 million—to help Rotary and its partners cross the finish line on their 37-year effort to eradicate wild polio, finally and forever. The Bill and Melinda Gates Foundation matched that donation and every other dollar donated, 2-to-1, bringing the total to $3 million. So, where has all this money and focus on advocacy, volunteer recruitment and awareness-building for nearly four decades gotten us? In the mid-1950s, more than 350,000 individuals, mostly children ages newborn to five, were diagnosed with polio every year. In 1988, the Rotary International Polio

G IV IN G BAC K | WEL L NESS

Plus Program became the world’s first initiative to tackle global polio eradication by vaccinating children on a massive scale. After nearly four decades, cases of the wild polio virus have been reduced by 99.9%, and this disease is soon to become the second human disease to be eradicated after smallpox was officially conquered in 1980. Year-to-date in 2022, there have been only 19 reported cases of wild polio worldwide: one in Afghanistan, four in Mozambique and 14 in Pakistan. While this data is impressive, environmental samples of a polio virus have recently been found in wastewater in the Middle East, in London—called a “national incident”—and three counties in New York state, thus the erroneous belief polio was completely eradicated in 1979. COVID constraints and misinformation about vaccines have left children more vulnerable to polio, even in developed countries. Poliomyelitis is a crippling and potentially fatal disease that invades the nervous system and, in approximately 1 in every 200 cases, causes total and completely irreversible paralysis in a matter of hours. There is no cure, but it can be prevented. Rotarians and their partners around the globe know this fight “isn’t over ‘til it’s over” and invite all in the community to look to the sky Oct. 24 and contribute to END POLIO NOW with every dollar matched 2-to-1 by the Gates Foundation, which has now given more than $585 million to this effort. Bill Gates notes, “If we withdraw the incredible focus on polio, it will come back. We’re all responsible for creating a polio-free world!” For more about Rotary’s polio eradication efforts, see rotary.org or endpolionow.org. To get involved with any of the five Rotary clubs in Washington County, call 435.414.8356.

Wonder this is

Fall Color Report at VisitCedarCity.com

581 N Main St, Cedar City | (435) 586-5124

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

Dining Out With Fred Bernhardt at Wood.Ash.Rye

Wood.Ash.Rye

To eat is a necessity, but to eat splendidly is an art ARTICLE BY FRE D BE RNHARDT PHOTOG R APHY BY FRE D BE RNHARDT; JJ ABE RNATHY

H OT SP OT | ENTERTA INME NT

Chef de Cuisine Doug Gerfeide and Fred Bernhardt

THE RESTAUR ANT

Passion behind food presentation and a friendly atmosphere make Wood.Ash.Rye in historic St. George unique. Located in The Advenire, a Marriott Autograph Collection Hotel, guests experience fine dining in a distinctive setting, where dishes are offered in “share style.”

RECOMMENDATIONS FROM THE CHEF

Doug Gerfeide, chef de cuisine, recommended the cubed pork belly watermelon appetizer, combining sweet and tangy flavors wonderfully. The bone-in ribeye steak topped with aracharra salsa and caramelized green onion oil was tender and delicious. The grilled salmon entrée was served with a grilled vegetable variety in a coleslaw-type garnish. The street-sized duck tacos were outstanding: shredded duck and cabbage slaw packed into corn tortillas with chipotle aioli and guajillo dressing. The grilled carrots were garnished with cotija cheese.

SAVE ROOM FOR DESSERT

Completing the splendid dining experience for two was the panna cotta custard topped with passion fruit boba bubbles and seasonal fruit, and caramelized banana bread pudding crowned with whipped cream and pecans—exquisite!

Wood.Ash.Rye is located at 25 West St. George Boulevard. Visit woodashrye.com

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

Integrated and Intelligent THE INTERNET-BASED TELEVISION TREND AND FEATURES AVAILABLE VIA TDS TV+ ARTICLE BY CHERYL MCCOLLUM | PHOTOGRAPHY BY TDS

The COVID-19 pandemic pushed consumers to learn new ways to entertain themselves, with many turning to internet-based content. Seeing what was on the horizon, TDS worked quickly to launch an integrated and intelligent TV service, TDS TV+, bringing live TV, On Demand, personalized recommendations and streaming services together in one place. “TDS TV+ makes navigating the variety of TV services much easier,” says Julie Maiers, senior vice president of marketing, sales and customer operations for TDS. “The straightforward interface is simple to use. Customers enjoy having their streaming apps, live TV and On Demand TV all in one place, and they really appreciate no longer juggling remote controls.” In addition to watching live TV, customers may now record up to 10 shows and stream up to five devices at once, eliminating family conflicts over who gets to watch their favorite show. With the TDS TV+ app, customers may now stay connected, informed

EXP E RT H E LP | HOM E SE RVI CE S

and catch their favorite shows anywhere in their home, even if they are not in front of their TVs. For many parents, controls over what their children watch is also important. “With TDS TV+, parents can set up a PIN to make sure their family has access to only the shows they want them to watch,” Julie says. “This is nice for parents who have a TV in a space their children don’t use.” Catch old favorite shows and new shows—all in either live TV or streaming apps. It’s entertainment made easy with TDS TV+. Learn more at HelloTDS.com or call 855.696.8368.

In-home video consumption has grown tremendously over the last few years, and the cloud TV market is expected to grow from $1.2 billion in 2020 to over $4 billion by 2026.

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WE LC OM E TO s ta r ry n it e s ra nch

events A curated selection of the most intriguing upcoming events in our area.

AT KOLOB CANYON EVERY SATUR DAY

St. George Farmers Market

VERNON WORTHEN PARK, 300 S. 400 E., ST. GEORGE | 8:00 AM The farmers market at Vernon Worthen Park is a free event held every Saturday from 8 a.m. to noon through the end of October. The market features a variety of vendors from Washington and Iron counties, selling seasonal fruits and vegetables, free-range beef, pork and lamb, cheeses and free-range organic eggs. Shop for gifts, artwork or listen to local music.

Tastefully designed to sleep up to 14, you’ll find everything you need to enjoy time with family and friends. This 20 acre ranch offers space to roam, golden silence, and spectacular night skies. Stunning views of Kolob Canyon and the Pine Valley Mountains.

EVERY SATUR DAY

Tuacahn Saturday Market

The perfect spot for your intimate corporate retreats, board meetings, small weddings, anniversary parties and birthday celebrations. (events require an additional fee above nightly rental rates)

TUACAHN AMPHITHEATRE, 1100 TUACAHN DR., IVINS | 9:00 AM The Tuacahn Saturday Market is one more way to experience the magic of Tuacahn. Enjoy its wonderful surroundings in the red rock canyon featuring local artwork crafts, treats and free entertainment. The Tuacahn Cafe is open for breakfast and lunch. A pancake breakfast with bacon and juice is served until noon. Free admission. tuacahn.org THR OUGH OCTOBER

Farmland, Corn Maze and Pumpkin Patch For more information or to book your getaway visit us at

starrynitesranch.com 435-238-4948

EVE N TS

STAHELI FAMILY FARM, 3400 S. WASHINGTON FIELDS RD., WASHINGTON | 12:00 PM Explore the farmland! Farmland attractions included with admission. All ages will enjoy wandering in the corn maze. Take a map and find your way out. Make a game with a group, form teams for a race or just enjoy getting lost. Closed Sundays.

GA M E S RUN F ROM O C TO B E R 3 RD TO T HE 1 5T H

Huntsman World Senior Games Opening Ceremonies

WE ARE SOUTHERN UTAH'S MOST EXPERIENCED LOW VOLTAGE CONTRACTORS

G RE ATE R Z IO N STADIUM, UTAH TE CH U N IVER S ITY, ST. G EO RGE | 7 : 0 0 PM The opening ceremony celebrates the founding principles of the Huntsman Senior Games of fostering worldwide peace, health and friendship. The event features a parade of athletes, singing, dancing, Olympic Silver Medalist Bill Schuffenhauer, the cauldron lighting and fireworks. Gates open at 6 p.m. THRO UG H OC TOB E R 6TH

Southern Utah Art Guild “Fallscapes” Art Show

R ED CLIFF GALLERY, 220 N . 20 0 E. , ST. GEORG E | 9:00 AM The Southern Utah Art Guild invites the public to its upcoming “Fallscapes” art show. Works from more than 75 local artists follow the show theme with the use of fall colors and elements. Red Cliff Gallery’s hours are Monday through Friday from 9 a.m. to 5 p.m. and Saturday noon to 4 p.m. tel. 435.628.9592 Visit stahelifamilyfarm.com for details or tel. 435.673.4096

• Automation • Security / Surveillance • Lighting • Audio / Visual

• Theater • Structured Wiring • Motorized Shades • Commercial

THRO UG H OC TOB E R 8TH

The 25th Annual Putnam County Spelling Bee

T H E E L E C T R I C T H E AT E R , 6 8 E . TA B E R N AC L E S T. , S T. G E O R G E | 7 : 3 0 P M An eclectic group of six mid-pubescents vie for the spelling championship of a lifetime. While candidly disclosing hilarious and touching stories from their home lives, the tweens spell their way through a series of words, hoping never to hear the soul-crushing, pout-inducing life un-affirming “ding” of the bell that signals a spelling mistake. This is a fast-paced crowd pleaser. thestagedoortheater.com

GET IN TOUCH

(435) 635-0255

77 North 700 West • Hurricane, UT

cidsystems.com

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EVENTS CONTINUED

THR OUGH OCTOBER 8TH

Utah Shakespeare Festival

T H E B E V E R L E Y S O R E NS ON C E NT E R F O R T H E A RTS, C E DA R C I T Y The Utah Shakespeare Festival in Cedar City offers matinee performances at 2 p.m. and evening performances at 8 p.m. in three grand theaters. The festival offers a free nightly Greenshow at 7:10 p.m., backstage tours, seminars and play orientations. Eight incredible plays are offered this season. For show information, visit bard.org. THR OUGH OCTOBER 20 TH

Joseph and the Amazing Technicolor Dreamcoat

TUACAHN AMPHITHEATRE, 1100 TUACAHN DR., IVINS | 8:30 PM From the musical genius of Andrew Lloyd Weber and Tim Rice comes one of the most popular musicals of the last 50 years. This telling of the biblical story of Joseph and his brothers is filled with great music, costumes, laughter and joy. Utilizing different styles of music, this sparkling show follows Joseph as he faces adversity and triumphs. tuacahn.org THR OUGH OCTOBER 21ST

Wonderland

TUACAHN AMPHITHEATRE, 1100 TUACAHN DR., IVINS | 8:30 PM Billed as a modern-day retelling of a classic story, Wonderland follows a woman, Alice, living in current-day New York City, juggling a failing marriage, motherhood and intense work environment to the point of challenging her own sense of identity. In a dream, she aligns herself with the famed Alice of Alice in Wonderland. Billed for the entire family. tuacahn.org THR OUGH OCTOBER 22ND

Mary Poppins--The Broadway Musical

TUACAHN AMPHITHEATRE, 1100 TUACAHN DR., IVINS | 8:30 PM The magical story of the world’s favorite nanny is triumphantly and spectacularly brought to the stage

EVE N TS

with dazzling choreography, incredible Tuacahn effects and unforgettable songs like “Jolly Holiday,” “Step in Time,” “Supercalifragilisticexpialidocious,” “Feed the Birds” and more. tuacahn.org O C TO BE R 1 ST

So U Comedy Theater

DIXIE CO NVEN TION CEN TER , 1 83 5 CO NVENTION CEN TER DR ., ST. GEO RGE | 7:00 PM The first Saturday of each month, enjoy a night of laughs and fund with So U Comedy theater! 7 p.m. PG; 9 p.m. R Doors open half-hour before showtimes; $15 for advance tickets; $20 on day of show; 6 for $60. O C TO BE R 2 N D

Qwanqwa-Ethiopian Experimental Music

CANYO N CO M MUN ITY CEN TER , 1 2 6 LIO N BLVD., S PR IN G DALE | 7: 0 0 PM A supergroup of musicians from the ensembles of Addis Ababa. Brought together by a shared passion for the power of Ethiopian music, this group shines an experimentalism based in the viruosity of rooted traditions. It is driving, powerful and different than anything else coming out of Ethiopia at this current golden age of Ethiopian music. Visit zarts.org/wp/ qwanqwa . O C TO BE R 8T H

New Harmony Apple Festival 2022

1 3 3 E . CE NT ER ST., N EW HARM O NY | 10 :00 AM New Harmony invites one and all to the 24th annual Apple Festival and Fall Harvest celebration. The even is free. Live music all day, bounce houses, games for kids, mechanical bull riding, fire safety demonstrations, vendors, food trucks, locally grown produce and the famous New Harmony apples. Take I-15 to exit 42; head west on route 144 to New Harmony.

OCTOBER 7 • 8 • 9 2022 • FRI/SAT 10am-5pm • SUN 10am-4pm

50+ JURIED ARTIST TENTS Stroll though our Kayenta ART GALLERIES Enjoy 3 FREE DAYS of ART & ENTERTAINMENT SILENT ART AUCTION FUN under the AUTUMN

Kayenta SUN!

Music

WINE & BEER Garden

CHAUTAUQUA OCT 7&8 LIVING HISTORY featuring JEREMY MEIER as Bobby Kennedy and DOUG MISCHNER as Nikita Khrushchev discussing the 1962 Cuban Missile Crisis.

7:30PM

The CENTER for the

ARTS at KAYENTA T H E AT E R

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM / STG E O R G E

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

H OST IN G T IP S | ENTERTAI NME NT

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.