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LIFESTYLE LETTER
Food & Drink
Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes our city such a delight for the senses.
For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out.
There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.
Here’s to savoring every bite this fall,
CHELSEY JUAREZ, PUBLISHER
@SWLAKELIFESTYLE
October 2025
PUBLISHER
Chelsey Juarez | chelsey.juarez@citylifestyle.com
CONTRIBUTING WRITERS
Michael Beightol, Katie Bobrow, Jamie Kayser, Daniel Wimer
CONTRIBUTING PHOTOGRAPHER
David Bradburn
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Kolich
LAYOUT DESIGNER Kirstan Lanier
QUALITY CONTROL SPECIALIST Marina Campbell
business monthly
Amending a Story from Last Month
Last month two documentary films were incorrectly credited to Diane Quon, the keynote speaker for the GPF Foundation Annual Event to be held later this month. Hall County This Morning, This Evening, was produced by Danny Glover and For the Love of A Man was produced by Joyojeet Pal. Quon, a North Shore native, will be interviewed about her body of documentary film work. Learn more at GPFFoundation.org
Small Business Workshop To Be Hosted by 3P Referrals Group
Eric Feinendegen is an award winning and internationally recognized speaker, trainer, and executive coach. On October 8 at the Norge Ski Club in Fox River Grove Feinendegen will conduct Presentation Skills for Persuasion & Profit. This complimentary workshop, hosted by 3P Referrals, a business networking group, is available to any local business owner looking to refine their presentation skills. Learn more and register at P3Referrals.com.
Closets By Design Partners With Special Spaces on Room Makeovers
“Special Spaces is an awesome charity that provides free room makeovers for children battling cancer and other life threatening diseases,” says Jamie Trewartha, co-owner of Closets By Design - Chicago North. To date, Closets By Design has provided more than $30,000 of closets at no cost to families with children receiving medical care following a cancer diagnosis. Learn more about this special effort by visiting SpecialSpaces.org and ChicagoNorth.ClosetsByDesign.com
Includes Regular Cleaning, Exam, X-rays, and Oral Cancer Screening.
Exams & Cleanings / Oral Cancer Screenings / Placing & Restoring Implants
Whitening / LANAP LAPIP (Laser Dentistry)
Extractions including Wisdom Teeth / Crowns & Bridges
RegencyDentalCare.com (847) 776 - 8700 1332 W. Northwest Highway (Entrance 5) V regencydentalcare B regencydentalcare New Patient Offer for $139
Dentures / Root Canals / Fluoride Treatments
Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you?
Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an introduction.
ARTICLE BY KATIE BOBROW | PHOTOGRAPHY BY DAVID BRADBURN AND KATIE BOBROW
Growing Community at Hongik Farm
A Huntley eco-farm brings people together through sustainable farming, education, and volunteer-driven community programs
The Covid-19 pandemic changed life in ways few could have predicted. Some changes were temporary, fading as life returned to normal, while others left a lasting mark on how we live, work, and connect. One enduring change can be found off Hensel Road in Huntley, IL: Hongik ECO Farm. This community-centered eco-farm began with Younglim Lee’s desire to teach others healthier ways of living and to counteract the isolation she felt during the pandemic. While the idea quietly began in her mind during those uncertain months, it wasn’t until August 2024 that she and a group of like-minded
friends were able to purchase 10 acres of farmable land and start bringing that vision to life.
Walking the fields with Younglim and Eric, I could feel their pride at every turn. Younglim, a neuroscientist from Korea with a PhD from Yale, spoke gently but passionately about how isolation during the pandemic revealed itself not only in loneliness but also in financial and mental hardship. Drawing on decades of personal and academic insight, she came to believe in a wholebody, whole-community approach to health. A belief she summed up simply: “take ownership of your body and play an active role in your health.”
That belief became the foundation of the farm’s mission, supported by four board members with equally diverse and meaningful backgrounds, each bringing something unique to the table.
Eric Carlberg, the farm’s first official farmer and manager, lives on the property with his family. He shared stories from his past, how gardening began as a hobby, evolved into a passion, and eventually became a way for him to fuse his background in
social work with hands-on education for individuals from all facets of life. Walking with him, I watched him gesture toward the covered beds, explaining how cardboard acts as a no-chemical weed control, how composted manure becomes rich fertilizer, and how untouched patches protect prairie crayfish and other wildlife. His no-till gardening approach, he explained, is about keeping the soil alive and whole.
Every Tuesday, the farm’s produce is harvested and packed into crates, then delivered directly to the food pantry in Harvard, where it reaches community members who need it most. Eric explained how the team plans their crops carefully. For example, last month they grew and harvested everything needed to make fresh salsa. When they introduce a new vegetable, they provide clear information on its uses and nutritional benefits so people know how to incorporate it into their meals.
After we wandered through raised beds and tidy rows, we rounded past several small outbuildings that will soon be refurbished for yoga, and Younglim
CONTINUED >
“Take ownership of your body and play an active role in your health.”
Younglim and Eric
began to talk again about community. Hongik ECO Farm’s full potential depends on community involvement. As a 501(c)(3) nonprofit, the farm relies on volunteers to help carry out its vision, from maintaining the gardens to supporting educational programs and future activities. Younglim, Eric, and the rest of the team have ambitious plans for the space, but those plans can’t move forward without people willing to contribute their time and effort. The farm’s growth depends on neighbors and community members coming together to make the vision a reality.
Younglim paused by a patch of kale and spoke about the ripple effect, the idea that a single drop in water spreads outward to reach the shore. She applies that philosophy to the farm, hoping that even a small effort, one garden plot, one harvest, or one volunteer contribution, can have a wider impact on the community.
The name itself, “Hongik,” carries this spirit. In Korean, it means “benefitting all” or “widely benefiting all life.” It’s a traditional idea rooted deep in Korean philosophy, expressing a belief that we are here for each other's benefit and in service to the greater web of life.
Hongik ECO Farm
Hongik ECO Farm is a 10-acre community-centered farm in Huntley, IL, focused on sustainable growing, education, and outreach. The farm delivers fresh produce to local food pantries and plans to offer community gardening, yoga, Tai Chi, and educational programs as it grows. Volunteers and community support are welcome.
Address: 12713 Hensel Rd, Huntley, IL 60142 Website: hongikecofarm.org
That idea guides the farm’s phased growth. Right now, Phase One includes turning the land into a working eco-farm with community gardens, student plots, and food forests shaping themselves under careful planning. Further down the road, Hongik ECO Farm hopes to offer not just produce, but experiences: free yoga and Tai Chi classes, meditation sessions, hands-on community gardening, education, and eventually even farm animals.
The spirit of the farm reflects its origins. Born from a moment of isolation, it has grown into a place of connection. Each week’s harvest is more than food, it is a reminder of what can be built when people come together with a shared purpose. And with every season, Hongik ECO Farm moves closer to its goal of being not just a farm, but a community space where health, learning, and belonging coincide.
Nestled on a gorgeous lot filled with perennial and vegetable gardens, soaring trees and spring fed pond, this beautiful country estate exudes nature and serenity while providing plenty of open space for soccer, volleyball, and an array of outdoor activities. The heated in-ground pool and spa flank the woods and pond. Brick paver walkway leads to a covered wraparound porch. The lovely foyer opens to a formal living room and dining room. Family room boasts a fireplace and a wall of French doors. The adjoining summer room atrium overlooks the property. Large gourmet kitchen has top-line appliances, granite counters, breakfast bar and separate breakfast nook. Exquisite master features volume ceiling, fireplace, ultra bath, walk-in closet and spiral staircase leading to a skylit loft. Basement finished for recreation and storage.
SPICE UP FALL IN A PINCH
A UNIQUE DOWNTOWN CRYSTAL LAKE SHOP BRINGS
AUTUMN’S RICHEST AROMAS AND TASTES TO YOUR KITCHEN
ARTICLE BY JAMIE KAYSER | PHOTOGRAPHY BY DAVID BRADBURN
“YOU CAN GET A GOOD SENSE OF THE WAY SOMETHING TASTES BY USING YOUR NOSE.”
Tom and Cathy Koch have been Crystal Lake locals for 30 years–almost the entire length of their marriage. They raised their family and put down roots here. Cathy, a stay home mom, ran the household while also caring for elderly and ailing family members. Tom worked in sales and continues that career today. Their love for Crystal Lake and specifically the downtown area is evident when you meet them. They are proud to be a part of the community and now a part of the vibrant shopping and dining district.
While vacationing in Florida, the couple casually strolled into a Spice & Tea Exchange franchise. They fell in love with the products and went to order more once they got home. While ordering online, they were surprised to learn that they could open their own franchise. That sparked an idea that changed the trajectory of their lives. The couple researched their options and persevered through challenges and made what seemed like the obvious decision to open a Spice & Tea exchange, specialty shop owned by
its passionate and hospitable hosts, right here in Crystal Lake.
Since opening in November of 2024, their Spice & Tea franchise has complimented the “unique foot traffic” model and theme of small-town downtown Crystal Lake. Cathy operates the store, which she longed for. Tom still works his regular job, but enjoys working behind the scenes of the store. They have felt so welcomed and embraced by the town, a reflection of the way they have supported shops around them. The couple feels they have “hit their stride” and have fun every day with their “labor of love." As they share, “We did this for us.”
The Kochs explained that within the store, there are “350 large glass jars that offer a smell of a salt, sugar, spice, herb, tea, etc. You can get a good sense of the way something tastes by using your nose.” Every three months they have a wave of new inventory, most of which stay in circulation. The shop shelves 80 different types of tea (including the ever-popular chai) and 40 types of sugar–the possibilities are endless. Teas can be made to order and tea-scented candles make a great gift. The aisles invite you into a world so aromatic, you feel as if you're gathering the leaves and sprigs yourself. The point of sale counter is made from a slab of the two-century old tree that once stood in front of the Dole Mansion, adding to the rustic feel of the shop.
Fall is the perfect time to sample the flavors of the season, including cherry
pie and pumpkin cake teas, Caesar, Green Goddess, and Honey Mustard for dips and salads, and Autumn Harvest Spice Blend, Pumpkin Pie Sugar, Pumpkin Pie Spice Blend, Pumpkin Spice Maple Syrup, and Brandy Honey for your baking needs. Plus dark cocoas for all your holiday needs, including a Halloween drink with marshmallow “ghosts” for a spooky night effect.
Speaking of the holidays, there are plenty of wonderful gifts including drink mixes (for cocktails and mocktails),
everyday spice staples, a variety of pre-portioned bundles with recipes to follow-just add your own (fill in the blank).
If “spices and teas” aren’t enough, check out the pastas, rubs for your Thanksgiving turkey, and more!
As The Spice & Tea Exchange of Crystal Lake marks its first anniversary on Williams Street, Tom and Cathy Koch look forward to celebrating with the community that has embraced their vision and welcomed them with open arms.
Cold Weather Fashion
Daniel Wimer, Local Men’s Clothing Designer, Says Cooler
Temps Bring Out Richer Colors, Textures & Fabrics
ARTICLE BY MICHAEL BEIGHTOL & DANIEL WIMER
BY DIBI MENSWEAR
PHOTOGRAPHY
A refined take on casual tailoring, this deep indigo stretch denim shirt combines the structure of classic shirting with the ease of flexible fabric ($99).
Fold those polos. Put away the shorts and linens. Get ready for fall men's fashions with Daniel Wimer, mens wear designer, manufacturer, wholesaler and owner of Lake Barrington's quintessential men's shop, DIBI.
Recently we had the chance to talk fall fashion with Wimer who provided a glimpse of what the well-dressed gentleman will be wearing as days get shorter, sunlight fades earlier and temperatures take a dip.
Crewneck knit sweater ($145); Cotton twill pants ($218). Suede driving loafers ($189).
MICHAEL BEIGHTOL: WITH THE CHANGE IN SEASONS, WHAT SHOULD MEN BE LOOKING FOR THIS YEAR?
Daniel Wimer: Men should be leaning into versatile pieces that transition well — lighter layers that still bring texture and depth, like overshirts, knitwear, and stretch shirting. The goal is ease: clothing that moves with you, feels elevated, and can be styled casually or dressed up without overthinking.
MB: IS IT FAIR TO CHARACTERIZE YOUR FASHION SENSE AS "RUGGED FASHION?" IF NOT, HOW ELSE WOULD YOU PUT IT AND WHY?
DW: I’d say it’s less about being rugged and more about refined practicality. The clothes are designed to have structure and strength, but also polish. They’re meant for men who want pieces that look good in everyday life while still carrying a sense of craftsmanship and character.
Floral cotton button down ($89); Corduroy work shirt ($154). Stone washed jeans ($228); Nubuck weave leather belt ($110).
MB: TELL US A LITTLE BIT ABOUT THE APPEAL OF FALL COLORS, TEXTURES AND LAYERING.
DW: Fall is when men’s style really comes alive — the deeper earth tones, rich textures like corduroy, wool, and denim, and the ability to layer pieces for both comfort and visual interest. It’s the season where you can play with contrast — pairing a soft knit with structured outerwear, or grounding warm tones with cool neutrals.
MB: WHAT’S THE BIGGEST SURPRISE SOMEBODY IS GOING TO HAVE WHEN THEY VISIT YOUR SHOP?
DW: Most people walk in expecting a smaller boutique experience, and they’re surprised by both the breadth of selection and how curated it feels. The shop is more expansive than it looks from the outside — it’s not just about clothes, it’s about the atmosphere, the details, and creating a space where men feel comfortable exploring style.
MB: ANY EVENTS COMING UP IN THE FALL THAT YOU WANT FOLKS TO KNOW ABOUT?
DW: Yes — we’ll be hosting a couple of private shopping events with seasonal launches, plus a cigar and tasting night to highlight our lifestyle side. It’s about bringing people together, not just to shop, but to connect and enjoy a sense of community.
About DIBI Menswear: Daniel Wimer's retail shop is in Lake Barrington at 28686 W. Route 14/Northwest Highway. Hours are 11 - 7, Tuesday through Saturday. The best way to find out about DIBI special events is by signing up for email notifications at the website (ShopDIBI.com).
Right: Timeless accent for layering, herringbone fringe scarf blends soft texture with understated pattern. Warm tan and classic detailing for a finishing touch ($65).
“Our clothes are designed to have structure and strength, but also polish.”
Left: Olive knit beanie crafted with a chunky rib texture & subtle flecks of color for added depth. Warm, versatile, and understated ($45).
THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
Roasted Tomato & Mozzarella Caprese French Bread
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Honey Glazed Pear & Chicken Sandwich
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Sweet & Spicy Grilled Chicken Sandwich
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
CL publishers turn magazines into community.
City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?
SW Lake Lifestyle
Published by City Lifestyle
Loved by SW Lake
ARTICLE BY MEL BOBAN
How To Stay Festive And Healthy? Sure Thing
Halloween is typically filled to the brim with salt, sugar and carbs. It can be hard to stay on the nutrition wagon during spooky season, but there are plenty of fun ways to add a festive spin to favorite healthy dishes.
pumpkinFRUIT BOWL
With luck finding a melon or watermelon at the store, simply carve it like a jack-o-lantern and make the mouth large enough to have other sliced fruit emerging, such as cut pineapple, sliced grapes and apple chunks. Along the side, peel mini oranges and add a green stem to mimic pumpkins.
spooky CHARCUTERIE
These fan favorite boards can easily be kept healthy with some additions. Make any treat spooky with edible eyeballs. Adding them to a small snack such as mini bell peppers or grapes and strawberries is a fun way to stay on theme without sacrificing a healthy streak. Eyeball salami rolls also can be added, starting first with a green olive in the center, surrounded by a roll of mozzarella cheese and then surrounded by salami or even prosciutto.
stuffed PEPPERS
This fall staple easily can be incorporated into a fall gathering or Halloween night by carving jacko-lantern faces in orange peppers, and resuming a favorite recipe from there. Serving bread on the side? Use a skull or pumpkin shaped cookie cutter to re-shape it.
ghostly DIP
Hummus and pitas can be made scary in no time. Use a ghost shaped cookie cutter to shape pita bread, lightly toast and serve with red pepper hummus, which is usually orange in color.
jack-o-lantern VEGGIE TRAY
The easiest bet for a quick and healthy Halloween treat? You can’t go wrong with a veggie tray shaped like a jack-o-lantern. Use baby carrots as the base, and cucumber or celery to shape the mouth and stem. The eyes? Two round bowls of veggie dip.
Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities
spook
ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN
TOASTED MALLOW
• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)
• 1 ounce Galliano liqueur
• 1/2 ounce lemon juice
• 1/2 ounce brown sugar & cinnamon syrup
• 2 tablespoons pumpkin puree
• fresh nutmeg
Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!
PUMPKIN BRAIN PURÉE
• 1 1/2 ounces vodka
• 1 1/2 ounces chocolate liqueur
• 1/2 ounce Frangelico liqueur
• graham crackers
• marshmallows
Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!
It’s Pumpkin Bread Season
The Perfect Recipe For Some Autumn Comfort
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin
• 1 1/2 cups sugar
• 2 teaspoon vanilla extract
• 1/2 cup vegetable oil or canola oil
• 1/2 cup melted butter
• 2 eggs
Directions:
1. Preheat the oven to 350 degrees.
2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside.
3. Combine the oil, butter, and vanilla in a liquid measuring cup.
4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined.
5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy.
6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended.
7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal.
8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.
ARTICLE BY DON SEAMAN
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