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The Food and Drink Issue F O O D + B E V E R AG E

FEEDIN G FAM ILI ES: M OU NTAIN STATES CAT TLE A CU LIN ARY ADVENTU RE WITH CH EF CH ARLES PARCELL TH E BACK YARD PIZZ A OVEN O BSESSIO N TR AV E L

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O C TO B E R 2 02 6

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Commercial Transactions

Litigation, Mediation, and Appeals

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

LIFESTYLE LETTER

Thank You St. George Dear Readers, October is the undisputed, repeat champion of months in Southern Utah. As Publisher of St. George City Lifestyle Magazine, we have the not unique ability to issue awards for the “Best Of” things, and I want to officially recognize October. It is no coincidence that iconic local events like the Marathon, the Senior Games and the PGA Tour all chose this month; it’s the weather. With all the available outdoor activities to enjoy, we finally, after a slightly oppressive summer, have predictably beautiful weather to enjoy it. Within this issue you will find the recipes, restaurants and inspiration to gather with your family and community. Never miss an opportunity to get outdoors and experience the best season we have. This month also marks one year since my wife, Holly, and I decided to become publishers of this magazine in the third act of our lives, in the place we chose to live for the last two decades to raise our five children. Our community has a rich tradition of mutual support and storytelling. The articles and businesses that you see in these pages are about people who have contributed to the idea of building something physical, a permanent presence here, as we have. Thank you to all of our past, current and future community partners.

October 2026 PUBLISHER

Joe Morris | joe.morris@citylifestyle.com CO-PUBLISHER

Holly Morris | holly.morris@citylifestyle.com CONTRIBUTING WRITERS

Alison Bailin Batz, Alyssa Lavy, Mountain States Cattle, Chef Nola, Savanna Jaggears, Anna Lytle, Holly Morris C O N T R I B U T I N G P H OTO G R AP H E R S

Gregory Jaggears, Holly Morris, Mountain States Cattle, National Archives, Theresa Nelson, Open Sky/Black Sage, Schofield Wealth Management, St. George Chamber of Commerce

Corporate Team CEO Steven Schowengerdt

Sincerely,

President Matthew Perry

JOE MORRIS, PUBLISHER @STGEORGECITYLIFESTYLE

CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Emily Lisenbee QUALITY CONTROL SPECIALIST Anna Minnick

Learn how to start your own publication at citylifestyle.com//franchise. 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

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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 the accuracy of all information cannot be guaranteed.

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

14 Featured

14 18

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Feeding Families: MSC Beef

Mountain States Cattle decided their family deserved more from their meat, and so does yours

A Culinary Adventure: Chef Parcell

Farm-to-table cooking by Chef Charles Parcell has made Black Sage, in Virgin, a dining destination

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Seasonal Setups FOOD + BEVERAGE

Locally Sourced FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Travel Journal TRAVEL

Hosting Tips FOOD + BEVERAGE

How To FOOD + BEVERAGE

Education Corner EDUCATION

Events

Culinary Creations FOOD + BEVERAGE

Surviving to Thriving

What the Early Settlers of Southern Utah Consumed

On the Cover The exquisite plating and presentation of a farm-to-table steak dinner from Black Sage chef, Charles Parcell. Photography: Open Sky/Black Sage

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

OCTOBER 2026

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HOLLY MORRIS

THERESA NELSON

1: Mitch and Denise Hokanson enjoy visiting historic Judd's Store with London Lueck and Joe Weston 2: SG Art Museum Manager/CuratorMeagan Evans admiring Megan Knobloch Gellman's art exhibition-Between Symbols and Stories 3: Tim Clarkson, a Southern Utah entrepreneur, savors some Nielsen’s Frozen Custard, a local favorite

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Vista Bank Grand Opening The Grand Opening of Vista Bank, formerly Hillcrest Bank, at their beautiful and historic location downtown on Tabernacle, was a great success! They celebrated with ribbon cutting ceremonies across Utah, officially welcoming the St. George, Provo, Salt Lake City and Orem communities to the Vista footprint. Your community bank has a new look but the same values and commitment to you with exceptional service.

Photography by St. George Chamber of Commerce

Switchpoint Red Hills Grand Opening Located on the corner of 1000 East and Red Hills Parkway, Phase 2 is finally complete and offers 110 deeply affordable housing units for its residents immediately needing a safe place to stay along with computer rooms, medication rooms and client support. They provide connection, dignity and a real path forward. Residents work with case managers to maintain stability and rebuild with confidence. Visit: switchpoint.org to donate.

Photography by St. George Chamber of Commerce

Rick Schofield announced as new Chair of Utah Tech Foundation Working with President Shane B. Smeed and the Development Office at Utah Tech University, they are launching the largest fundraising effort the University has ever attempted. Rick brings a wealth of experience, enthusiasm, and a deep commitment to UTU. The university states that they are grateful for his leadership and support and they look forward to the positive impact he will make as they continue advancing the Foundation's mission of unlocking unprecedented opportunities for students/faculty. Photography by Schofield Wealth Management

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT 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:

• 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

S EASON A L SE T U P S | FO OD + BE VE RAGE

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 dairy-free and the honey can be swapped for pure maple syrup to make the dairyfree 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 / STG E O R G E

FEEDING FA M I L I E S : MSC BEEF

ARTICLE AND PHOTOGRAPHY BY MOUNTAIN STATES CATTLE

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

“Healthy soil, healthy crops, healthy cattle, healthy humans.”

WHEN

THE

COFOUNDERS

MOUNTAIN

STATES CATTLE DISCOVERED THE DOWNSIDES OF MAINSTREAM BEEF, THEY DECIDED THEIR FAMILY DESERVED MORE FROM THEIR MEAT. SO DOES YOURS.

The future of food is local. St. George folks know it makes a huge difference when you trust the people behind the product. That’s why Southern Utah producer, Mountain States Cattle, provides American Wagyu beef to Washington County residents. Over fifteen years ago, the brothers and co-founders of Mountain States Cattle were dissatisfied with the beef their families were eating. Their passion for more nutritious food has grown into a multi-generational farming and cattle-raising enterprise. “The world that we live in is not focused on producing healthy food,” says Mr. Hammon, one of the co-founders of MSC. The co-founders love beef—but as they researched the meat on their plate, they were unsettled by its lack of true nutrition and heavy antinutrients. Large feedlots produce staggering amounts of beef. Artificial hormones speed production. Massive assembly lines process cattle. Mainstream beef has become factories, not farms. This process impacts the taste and the quality of meat. Those additives don’t disappear. It’s straight from the beef to your body, where it can have detrimental effects on your health. “We started to come to a realization of what the commercial meat world was doing and the effect that it had on human health,” Mr. Hammon says. “We wanted to make sure our families were eating the very best beef we could get.”

MOUNTAIN STATES STANDARDS

MSC began with the mission to raise higher quality beef. These improvements start from the ground up—literally. “We need to have control over the entire process; from the soil, to the crop, to the cow,” Mr. Hammon explains. At Mountain States Cattle, all of the feed is grown in-house at the Parowan farm. This gives MSC complete freedom over what the cows (and, eventually, you) eat. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

MSC crops are free of antinutrients like glyphosate and other industrial weed killers, preserving the nutrient density of their American Wagyu beef. They’ve got the numbers to back it up. Professional testing shows MSC beef leads in key metrics. Their beef boasts impressive levels of B vitamins, antioxidants, and other top results, all available at www.mountainstatescattle.com. The process works: “Healthy soil, healthy crops, healthy cattle, healthy humans.” MSC cattle are not raised with steroids, hormonal interventions, or routine antibiotics. Instead of unnecessary shots, they keep their cows healthy the old-fashioned way with a nutrition-forward focus. Cattle are hand-raised and well-fed. This research-backed approach creates a more wholesome final product. “Our goal is to produce health on our farm and share it with our neighbors,” describes Mr. Hammon. It doesn’t end at the farm. Mountain States Cattle only uses local, USDA-certified butchers that they personally know and trust, providing quality at every phase of production. “In order to have food security, it has to be local.” First and foremost, Mountain States abides by family standards. “The root of all of this is, we have families. We have people that we care about more than any other thing,” says Mr. Hammon. “We’re trying to take care of them the best way we know how.” This Mountain States standard is strictly upheld—they’ll never sell beef they wouldn’t feed to their own families.

MSC American Wagyu steak grilled to perfection.

Cattle are handraised and well-fed.

WHY AMERICAN WAGYU

American Wagyu became the cofounder’s breed of choice. MSC’s American Wagyu is a balance of Angus and verified Wagyu genetics. American Wagyu improves on Angus with superior tenderness, alongside increased omega-3s, key vitamins, and other nutritious essentials. The taste and health benefits are related. The flavorful marbling is where oleic acid and other monounsaturated fats reside. “When it’s better for you,” Mr. Hammon explains, “it tastes better.” Even with superior breeding, achieving high-level marbling is no easy task. According to Mr. Hammon, “American Wagyu have to be patiently produced.” Growth hormones and steroids won’t cut it. Wagyu genetics require the time and space of authentic cattle raising, making MSC perfect for the job.

MSC IN ST. GEORGE VALLEY

Mountain States Cattle started as two cows raised in a backyard. When it came time to expand, Mr. Hammon says, “The Lord opened up the way.” It’s grown into a significant acreage in Parowan, Utah, with a growing herd still cared for exclusively by the Hammon family. Today, the brothers raise awareness about food quality while bringing wholesome beef to their Utah neighbors. Through farmer’s markets and local outreach, St. George has met Mountain States Cattle with enthusiasm. Mountain States Cattle now offers a unique service to the St. George valley: direct-to-door delivery. Like everything MSC, this approach is all about making superior local beef more accessible. “We find a lot of joy and satisfaction in providing southern Utah the same product we require,” Mr. Hammon says. “We know the people that we’re selling our meat to. We want to see everybody thrive, the same as ourselves.”

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

Beautiful marbling on Americal Wagyu beef.

MSC grows their own cattle feed on their farm in Parowan.

“OU R G OA L I S TO P R O D U C E H E A LT H O N O U R FA R M A N D SHARE IT WITH OUR NEIGHBORS”

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

A C U L I NA RY ADVENTURE with Chef Charles Parcell Chef Charles Parcell - Black Sage

Farm-to-table cooking by Chef Charles Parcell has made Black Sage, in Virgin, an intriguing dining destination ARTICLE BY HOLLY MORRIS | PHOTOGRAPHY BY OPEN SKY/BLACK SAGE

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

Open air dining at Black Sage

Pickled Deviled Eggs

For many Southern Utah diners, Black Sage is more than a restaurant, it's a destination. The drive along scenic Dalton Wash Road out of Virgin is just part of the experience, trading the bustle of day-to-day life for quiet desert vistas, towering mesas, and the anticipation of an unforgettable meal. At the heart of that culinary adventure is Executive Chef Charles Parcell, whose thoughtful approach to cooking has helped define Black Sage's reputation as one of the region's most distinctive dining experiences. For Parcell, farm-to-table is a responsibility, not just a catch phrase or trend. Working closely with local ranchers, farmers, and producers, he allows the ingredients to shape each menu. The best ingredients don't need to be reinvented, and their story can come through on the plate. That philosophy extends to the restaurant’s whole-animal program, where every cut is thoughtfully utilized, reducing waste while inspiring constant creativity. "When you commit to cooking this way," Chef Charles explains, "the menu writes itself. Every season gives you something new to discover." The result is a dining experience that feels both elevated and approachable, blending Italian, Appalachian, and Southwestern influences into dishes that are familiar, surprising, and unmistakably rooted in Southern Utah. Whether it's an anniversary, a birthday, or simply an excuse to escape for an evening beneath the desert sky, Black Sage offers the rare feeling of getting away without traveling very far from home at all. On the following page, Chef Charles shares one of his favorite seasonal recipes. Consider it a glimpse into the philosophy that makes every visit to Black Sage a little different from the last. His spirit of curiosity extends to the flavors he loved as a child. Chef Charles wasn't much of an egg fan growing up, unless those eggs were pickled. His affection for that bright, tangy flavor never faded, and today, pickling remains one of the ways he likes to transform familiar ingredients into something unexpected. For this recipe, Chef turns his attention to a favorite fruit, strawberries. At Black Sage, these pickled strawberries occasionally find their way onto the pretzel board, but their possibilities extend well beyond it. Try them alongside fish, chicken, or pork; tucked into a salad or onto a charcuterie board; paired with cheese; or even stirred into a cocktail or mocktail. Wherever a pickle — or a strawberry — might belong, these offer a delicious reason to rethink the possibilities. As Chef says with a laugh, “I’ll pickle anything if it holds still long enough.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

P i ck l ed St ra wbe r r i es INGREDIENTS: • 1 lb. strawberries, tops removed and cut into quarters • ½–¾ cup sugar • 2 tsp kosher salt • 1 oz champagne vinegar • 2 tsp mustard seeds • 6 black peppercorns, coarsely crushed • 2 bay leaves • 1 tsp crushed red pepper • 2–3 sage leaves

DIRECTIONS: Toss the strawberries with the sugar and kosher salt. Set aside for 2 hours to macerate. Mix the remaining ingredients together. After 2 hours, reserve 1½ cups of the strawberry liquid. Add the reserved strawberry liquid to the vinegar mixture and combine. Pour the pickling liquid over the strawberries. Refrigerate overnight before using. Pickled strawberries will keep refrigerated for up to 3 weeks.

At Black Sage, Chef Charles Parcell brings a refined touch to the comfort foods and familiar flavors that have always inspired him. His cooking is rooted in his Appalachian upbringing, seasonal ingredients, and a whole-animal philosophy that lets the ingredients, and the seasons, shape the menu.

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

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

SIP, SWIRL, AND SAVOR YOUR WAY THROUGH YOUNTVILLE, THE CULINARY HEART OF NAPA

DESTINATION DELICIOUS Looking for a once-in-a-lifetime epicurean experience? Yountville, which is nestled into Napa County with vineyards in every direction, is a treasure trove of foodie greatness at every turn. Here is how to take a bite out of it all.

ARTICLE BY ALISON BAILIN BATZ

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

RH YOUNTVILLE RESTAURANT The flashy, splashy RH Yountville is hard to miss as it takes up nearly a full block along Yountville’s ultra-walkable downtown. The Restoration Hardwareowned property is a wine, food, and shopping mecca comprised of five separate experiences—an indoor/ outdoor restaurant with a glass roof surrounded by 100-year-old olive trees and adorned with dramatic crystal chandeliers; a two-story wine-tasting space with its own share of crystal chandeliers and a sleek limestone bar; a limited-production wine center; an espresso bar; and a boutique design gallery grander in scale than even its ever-so-lavish sister property at the Scottsdale Quarter in Scottsdale. Award-winning chef Brendan Sodikoff leads the kitchen, sourcing seasonal ingredients from nearby farms and using them as inspiration for both whimsical, shareable, and New American fare, as well as twists on comfort-food classics. His team allows vegetables to shine right along with proteins, making it the perfect place for all diets. There are at least 40 wines by the glass on the menu at any given time, many from neighboring wineries. The expertly trained staff has pairing suggestions—be they wine, craft beer, or craft cocktails—for each dish, offering recommendations based on guests’ palates and preferences over trends and their personal tastes. RH.com/yountville/restaurant

TASTING ROOM TREATS Yountville’s many wineries and vineyards toss out tradition—bellying up to a bar for a flight of wine with crackers to cleanse the palate or a basic meat and cheese board—in favor of interactive foodie fun when it comes to its tastings. RH Yountville. Photo courtesy RH Yountville

Handwritten Wines, for example, offers a Breadand-Butter Experience. During the 90-minute seated event, guests can enjoy white truffle potato chips and Bouchon Bakery baguettes, along with multiple mouthwatering artisan butters. The butters are handmade to complement five of the winery’s most awarded varietals that are made on the Napa Valley hillside and most coveted vineyard blocks. HandWrittenWines.com

Priest Ranch, which is next door to Handwritten, boasts a Bacon and Wine Tasting. A must if you love meat and wine, the 90-minute experience marries four wines with its own bacon, each of which has been flavored with everything from honey to harissa to Italian herbs to bring out distinct notes in the wine. PriestRanchWines.com

Silver Trident Winery, across the two-lane street from Priest Ranch and Handwritten—so a one-minute walk— is home to what it calls the Potato Chip Extravaganza. True to its name, those who book this crunch-tastic tasting are treated to five types of potato chips, each sourced from a small producer. Each chip comes with a glass of wine to accompany it. The combination will take your taste buds on a magical mystery tour of flavor. SilverTridentWinery.com

JCB Tasting Salon, approximately 300 feet from Silver Trident, is home to a Caviar and Sparkling Wine Pairing. This dive into the ultimate in decadence pairs four high-end sparkling wines with four distinct artisanal caviars. Prepare for bubbly effervescence and over-the-top indulgence. JCBcollection.com

Chandon is nearly a mile from the others, but well worth the three-minute drive. During its ambitious Epicurean Experience, chef Juan Cabrera highlights the beauty of bubbles by pairing his favorites with five precisely plated works of culinary art. Chandon.com

Baldacci Family Vineyards sits at the intersection of Yountville and Stag’s Leap, and its Perfect Pairings program is just that. The nibble-heavy experience explores the science of how wine and food amplify each other, and even offers suggestions of what to pair with your personal favorite bites and sips. BaldacciVineyards.com

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

ROMANTIC RESORT RESTAURANTS As one might imagine, all the accommodations in the region drip luxury, but Hotel Yountville, Bardessono Hotel and Spa, and North Block Hotel stand out, thanks in great part to their dining options.

Hotel Yountville, just steps from more than a dozen tasting rooms and boutiques and built using river rocks from the nearby Napa River, has elegance to spare—and that extends to Heritage Oak, its signature eatery. Guests in the know always arrive prior to their reservations for killer craft cocktails (and adult popsicles!) at the Y Bar before being seated for elevated comfort food infused with wine country sophistication. HotelYountville.com

Bardessono Hotel and Spa is approximately two blocks from Hotel Yountville. The striking, sprawling LEED Platinum Certified property, situated within its own vineyard, is committed to providing a lavish experience for guests and diners within a sustainable environment. Its world-renowned Lucy Restaurant & Bar—named for the Bardessono family’s matriarch—serves up craveable farm-to-fork dishes with global flair, using ingredients from the hotel’s orchards, on-site certified organic farming garden, and similarly minded farms and purveyors across the region. Bonus: The dog-friendly restaurant also has a menu for pups. Bardessono.com

North Block Hotel, which is nearly next door to RH Yountville, features all things wood-fired and wonderful at its primarily al fresco Restaurant at North Block. Beyond the gorgeous grilled main dishes, North Block is a happy hour hot spot thanks to its daily Oyster Hour, where fresh oysters are just $1, as well as a local craft beer selection and seasonally changing menu of scrumptious sourdough pizzas. NorthBlockHotel.com

A selection of options at Lucy Restaurant & Bar at Bardessono Hotel and Spa

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

CELEB CHEF SUPPER CLUB No gourmet guide to Yountville would be complete without some stargazing. Many of the world’s most celebrated celebrity chefs sharpen their knives and showcase their skills in Yountville.

Bistro Jeanty

Bottega Napa Valley

French Laundry helped put the region on the map. The prix fixe spot—named by Anthony Bourdain as the best restaurant in the world—is one of the only restaurants to hold three Michelin stars. Every dish tells a story, and every visit is unique. Founder Thomas Keller is a veteran of several Food Network shows, a staple of talk shows, and a guest judge on Top Chef. FrenchLaundry.com

Mustards Grill, a casual, yet elegant spot, is known for American fare and is named to honor Napa’s yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is bestselling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn. MustardsGrill.com

Bottega Napa Valley excels at bold Italian flavors in a dizzyingly delicious setting complete with dreamy stone fireplaces and glass chandeliers. Emmy® award-winning chef Michael Chiarello helms Bottega, always seeking to authentically connect guests with the flavors from his family’s roots in Southern Italy. BottegaNapaValley.com

Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin star and James Beard Award-winner Philippe Jeanty, the bistro has been a Napa staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favorite childhood food memories from his native France, and diners taste the love in every bite. BistroJeanty.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

H OST IN G T IP S | FO O D + BE VE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, • room temperature • • 3 tablespoons tomato sauce • • 4 to 5 ounces fresh • mozzarella, torn into pieces

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza

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SOUTHERN S T Y L E G OU L A S H WELCOME HARVEST WITH THIS SIMPLE SOUP RECIPE HistoryToday.com explains that goulash is a beefy soup that originated in the barren beauty of the Hungarian plains during the ninth century. The dish was prepared by Hungarian Cowboys who spent months roaming the vast expanses of Eastern Europe on horseback while tending to their cattle. A lifestyle of sleeping under the stars calls for simple meals. Such soups spread throughout Europe and later across the world. Though the soup is intimately linked with Hungarian culture, my

grandmother created a Southernstyle version. To make supper time feel fancy, she embellished this easy weeknight meal by describing it as a special recipe from Hungary. She was known to stretch the truth with her imaginative tales, but she was right about this recipe’s origin. Goulash is a quick, economical dinner with robust tomatoes and macaroni noodles for any working mom to whip up on a whim.

INGREDIENTS • 1 Pound Cooked Ground Beef • 1 Yellow Onion Diced • 4-5 Russet Potatoes Peeled and Cut into Cubes • 1- 28 Ounce Can of Whole Tomatoes • 1 Cup Elbow Macaroni Noodles • Salt and Coarse-Ground Black Pepper to taste

DIRECTIONS 1. Heat a lightly greased pot or Dutch oven over medium heat. 2. Add the ground beef and brown.

5. Cover with water and boil. Stir occasionally, add more water as needed and until potatoes are cooked.

3. Drain off any liquid or grease. Return to pot or Dutch oven to heat.

6. Stir in noodles and simmer until the noodles are fully cooked.

4. Add in onion, potatoes, tomatoes, salt and pepper.

7. Serve with Southern cornbread.

ARTICLE BY SAVANNA JAGGEARS PHOTOGRAPHY BY GREGORY JAGGEARS

H OW TO | FO O D + BEVER AGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

A rustic garden row of onions

ARTICLE BY ANNA LYTLE PHOTOGRAPHY BY NATIONAL ARCHIVES AND PROVIDED

What the Early Settlers of Southern Utah Consumed

Surviving Becomes Thriving Food has always been at the foundation of community, but in early Southern Utah, what appeared on the table told a larger story, one of survival, adaptation, and eventually, abundance.

EDU CAT ION COR N E R | ED U CAT ION

The first settlers quickly discovered that determination alone could not make the desert produce. In Grafton, as in other settlements throughout the Cotton Mission, the first year brought a hard lesson: too much cotton had been planted and not enough food. Cash crops might fulfill the mission they had been sent south to accomplish, but they could not fill an empty stomach. Early meals ref lected that reality. One pioneer remembered his family living primarily on cornbread soaked in water, molasses, and ginger, while wheat bread was a luxury reserved for Sundays. In Pinto, settlers dug roots and gathered honeydew from willow leaves. Meat and dairy could be scarce as livestock herds were still being established, and winter meals relied heavily on foods that could be stored, including dried fruit, molasses, and cane-seed bread. Slowly, however, Southern Utah’s tables began to change. Settlers established dairies in places like Hebron and Pinto, producing butter and cheese. Pigs and chickens multiplied. Orchards and vineyards took root. By 1867, Rockville’s abundance even inspired a poem published in the newspaper: “Peaches grow with sunny days, Like maidens’ cheeks when blushes raise; And pears and plums the branches bend, And clustering grapes from the vine distend.” Vineyards also served another purpose. Grapes were grown in communities, including Toquerville, to produce sacramental wine. With the Virgin River frequently running muddy, wine became a familiar part of life in several Dixie settlements, and local histories occasionally suggest that sampling it extended beyond strictly sacramental purposes. Perhaps nothing demonstrates how far Southern Utah’s food culture had come better than LDS stake conference in St. George. Twice each year, families arrived from communities

A pear tree still bearing fruit at Duncan’s Retreat, photographed August 30, 1929, by George A. Grant. Courtesy of the National Arch

across the region, including settlements in Nevada and Arizona. St. George residents opened their homes, sometimes accommodating twenty friends and relatives at once. Preparations took days. One account describes corn simmering alongside baked beans, bottled fruit, and rice pudding. Friday’s preparations alone called for 25 pies and three or four varieties of cake, baked and stored in screened pastry cupboards with deep shelves holding pies three rows deep. Within a few generations, a place where settlers had once struggled simply to feed themselves had learned how to feed a crowd. Perhaps the most fitting monument to that transformation wasn’t a building at all. Forty years after the tiny settlement of Duncan’s Retreat had been abandoned, fruit trees planted by its settlers remained alive. In 1929, when little remained beyond fragments of old foundations, three pear trees were reportedly still bearing fruit, one of which is featured in the photograph shown above. Even in places where the people were long gone, what they planted continued to provide. A living testament to the pioneer hope that, with enough work and perseverance, they really could make the desert “blossom as the rose.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / STG E O R G E

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 3 RD

50th Annual St. George Marathon Vernon Worthen Park, St. George | 7:00 AM Celebrating its 50th anniversary, the day includes a Marathon, Half Marathon, 5K, Fun-Run, and Mayor’s Walk ending at Vernon Worthen Park in the heart of St. George. Known for its stunning desert landscapes and well-organized race-day experience, the Marathon draws thousands of athletes and spectators each year and is recognized as one of the premier running events in the country. O C TOBE R 2 1 ST

3rd Annual Women's Open Golf Tournament Copper Rock Golf Course, Hurricane | 8:00 AM Support the St. George Area Chamber of Commerce Women's Initiative at this special 12-hole golf tournament, including lunch and networking! Whether you're a group of friends or registering solo, all skill levels are invited to participate in this fun/relaxed tournament format. Event proceeds fund our Women's Initiatives programs and efforts dedicated to empowering and supporting local businesswomen in our community. O C TOBE R 2 3 RD -T H RO UG H 2 4TH

NICA Utah State Championships Desert Color Trail Park, St. George | 8:00 AM The National Interscholastic Cycling Association is a leader in the youth mountain biking movement, and the Utah High School Cycling League is all about creating an exciting, welcoming, and positive cycling experience for middle and high school students of every skill level. Whether you’re new to riding or a seasoned mountain biker, there’s a place for you here! Info: utahmtb.org/events/state-championships/

EVE N TS

Little Looks for Big Fall Adventures Fall has arrived, and so have all the adorable new styles for your little ones! From cozy layers and everyday favorites to the cutest new shoes, our fall arrivals are ready for pumpkin patches, family outings, and all of their autumn adventures. Come find something special for your favorite little person!

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SLAMMIN’ CHOCOLATE AVOCADO MOUSSE Rich, creamy, naturally sweetened, and pure Bourbon Street decadence—all the flava, no fuss.

Ingredients: Chocolate Avocado Mousse

CHOCOLATE AVOCADO MOUSSE

Chef Nola with LouiseAnna Flava shares her recipe

• 2 ripe avocados • 1/4 cup unsweetened cocoa powder • 1/3 cup dairy-free dark chocolate chips, melted (optional for extra decadence) • 1/4–1/3 cup pure maple syrup, to taste • 1 teaspoon vanilla extract • 2–4 tablespoons unsweetened almond milk (to adjust texture) • Optional: pinch of espresso powder for deeper chocolate f lava • Fresh berries, shaved dark chocolate, or coconut whipped cream for serving

for a decadent but health-conscious dessert ARTICLE BY CHEF NOLA PHOTOGRAPHY PROVIDED What sets Chef Nola apart isn’t just her incredible ability to transform uniquely delicious traditional New Orleans classics into health-conscious masterpieces: it’s her unwavering commitment to what she calls the Slammin’ Standard. The Slammin’ Standard: Excellence in Every Bite The Slammin’ Standard isn’t just a catchy phrase: it’s a promise. Every dish that leaves Chef Nola’s kitchen must meet three non-negotiable criteria. First, it must be nutritionally beneficial. Secondly, the food must taste absolutely delicious. And third, the meal must be created with the highest quality ingredients. This standard ensures that you’re receiving nothing less than culinary excellence. “When people taste our food, I want them to say, ‘SLAMMIN!’: not just because it tastes incredible, but because they can feel the difference quality makes,” says the Flava Queen. This commitment extends beyond individual meals to encompass Chef Nola’s broader mission of community service and social impact. Connect with the Flava Queen Are you ready to bring some New Orleans magic to your daily life? Chef Nola and the LouiseAnna Flava team are here to make your foodie dreams become deliciously real. Whether you’re looking for catering services, private chef experiences, cooking classes, or simply want to learn more about our mission, we’re here to serve you with Southern hospitality and our slammin’ standards. Visit: www.louiseannaflava.com to explore and learn more about our mission and vision.

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

Directions: 1. If using chocolate chips, melt them gently and let cool slightly. 2. In a blender or food processor, combine avocados, cocoa powder, maple syrup, vanilla, almond milk, espresso powder (if using), and melted chocolate (if using). 3. Blend until silky and smooth, scraping down sides as needed. Adjust sweetness or almond milk for desired taste and texture. 4. Spoon into serving cups and chill at least 30 minutes to set. 5. Serve chilled. Top with fresh berries, shaved chocolate, or coconut whipped cream. Add a sprig of fresh mint leaves and enjoy that Bourbon Street inspired indulgence.