Issuu

SoCal Chef Open 2026: A TASTE OF TEMECULA VALLEY

F O O D + B E V E R AG E

TH E SO CAL CH EF O PEN RETU RNS WITH A FRESH TAKE O N A BELOVED TRADITIO N— BRIN GIN G LO CAL CH EFS , WIN ERIES , BREWERI ES , AN D TH E CO M MU N IT Y TO GETH ER AROU N D TH E FL AVO RS THAT M AKE OU R VALLE Y SPECIAL. O C TO B E R 2 02 6

LIFESTYLE LETTER

Everything Tastes Better Together I had never held an octopus before. However, Archive owners Rick and Andrea Eggleton dared me to—which is how we ended up laughing and shrieking under a tent at Galway Downs, tentacles in hand, before Chef Jurnie Stewart turned it into the extraordinary dish sitting on our cover! One "you have to try this" turned into a plate of Wagyu, then a Lamb Merguez slider, then a glass of something from a winery I'd never heard of and haven't stopped thinking about since. Then watching the sun go down over Galway Downs. Gorgeous! The SoCal Chef Open hit its 19th year, and every single ticket sold went to Oak Grove Center — an organization that's been quietly rebuilding kids' lives right here in the valley since 1989. Nineteen years of chefs showing off, wineries pouring their best, and a whole valley showing up, all in service of something a lot bigger than a trophy. So no, holding raw octopus was certainly not on my agenda for this issue. But that is the magic of Temecula Valley—it invites you into new experiences, and you always walk away glad you said yes. Enjoy the issue. Try something new. Maybe not raw octopus — but you get the idea.

DESIREE ALLEN, EDITOR @ T E M E C U L AC I T Y L I F E S T Y L E

October 2026 PUBLISHER

Sean Arnett | sean.arnett@citylifestyle.com E D I TO R

Desiree Allen | desiree.allen@citylifestyle.com SAL E S D I R E C TO R

Sean Arnett P U B L I CAT I O N D I R E C TO R

Desiree Allen INTERNS

Keira Cherry, Akira Gibson CONTRIBUTING WRITER

Hannah Cole C O N T R I B U T I N G P H OTO G R AP H E R

Alex Tapia

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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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 Temecula 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

20 24

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Taste of Temecula Valley

Inside the evolving vision behind the SoCal Chef Open

The Backyard Pizza Oven Obsession

Lifestyle Letter

City Scene

Business Monthly

Must See FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Education Corner LIFE + CULTURE

Eat Right FOOD + BEVERAGE

Events

The Amber Hour Bourbon, Three Ways

On the Cover Archive's charred octopus, finished with a vibrant herb sauce and dollops of lemon labneh — one of the standout bites from the 19th Annual SoCal Chef Open, benefiting Oak Grove Center. Executive Chef Jurnie Stewart, Archive Temecula. Photography: Alex Tapia Photography

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

1: 2026 City of Temecula Sister City Celebration in Old Town Temecula. 2: Rhythm of Unity: Energetic drummers fill Old Town Temecula with the powerful sounds and rich heritage of Daisen, Japan. 3: Capturing Connection: Smiles and sister-city solidarity during a memorable moment at the Culture Days: Daisen, Japan celebration. Photography by City of Temecula

C I T Y SC E N E

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

City of Temecula: Halloween Carnival Gather your family for a festive evening at the annual Halloween Carnival! Children of all ages can enjoy games, costume contests, and trunk-or-treating alongside our local first responders—offering a safe, memorable, and fun-filled night for the entire community. When: Fri, Oct 30 | 5:30 p.m. – 8:30 p.m. Where: Temecula Civic Center. Admission: Free

Tee Up for Veterans: Heroes’ Movement Charity Golf Tournament

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B USIN E SS M ON T H LY

Swing for SAFE Charity Golf Classic Join regional business leaders, elected officials, and law enforcement at Bear Creek Golf Club for a meaningful day on the course. Every swing directly supports SAFE Family Justice Centers, which has provided vital protection and advocacy for survivors of domestic violence across Riverside County since 1998. When: Mon, Oct 5 (Registration closes Sep 25) Where: Bear Creek Golf Club Still Time To Register: secure.qgiv. com/for/safefamilyjusticecenters/ event/swingforsafe2026

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

Green Acres

Interactive Therapy

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

Inside th e evolv ing v is ion beh ind th e SoCal C h ef O pe n

A TASTE OF TEMECULA VALLEY ARTICLE BY HANNAH COLE | PHOTOGRAPHY BY ALEX TAPIA

Archive's octopus — poached and charred on the grill, finished with jeaw sauce and lemon labne — is the kind of dish that stops a tasting line in its tracks. It's this issue's cover image for good reason: Executive Chef Jurnie Stewart's plate captures exactly what the SoCal Chef Open has always been chasing — bold technique, real craft, and a field full of people who came from all over the valley to taste it. That single dish was one bite among dozens served across the event's 19th year. On Monday, August 10, from 5 to 9 p.m. on the soccer fields at Galway Downs, the valley's culinary world gathered alongside more than 600 guests and 50 food and beverage

M UST SE E | FO O D + BEVERAGE

partners for a single, powerful reason: to raise funds and awareness for the at-risk and special-needs youth served by Oak Grove Center. Every ticket sold, every glass poured, every plate passed across a tasting table goes back to a center built around kids who need it — nineteen years running, that hasn't changed. What has changed is the shape of the event itself, largely thanks to Romy Fazeli, whose own family roots run through Fazeli Cellars on the De Portola Trail. "My family owns a winery here in wine country," she says. "This is in my blood. I want to showcase this to everybody." For years the event ran as a straightforward chefagainst-chef competition. However, organizers took a bold chance this year, shifting away from a highstakes showdown toward a collaborative community showcase officially named SoCal Chef Open 2026: A Taste of Temecula Valley. “We took a big chance changing the format this year and moving away from the traditional chef competition,” Romy shares. “We wanted the focus to be on the experience and on bringing our culinary and beverage community together, and the response confirmed that we were moving in the right direction.” “The best part was looking around Galway Downs and seeing so many different pieces of our region represented in one place,” Romy reflects. “Local chefs, restaurants, wineries, breweries, and businesses were all sharing what they do best. It felt less like a traditional fundraiser and more like a celebration of the Temecula Valley community, while still giving us the opportunity to introduce people to Oak Grove and the youth and families we serve.” With KTLA’s Henry DiCarlo emceeing and an overwhelming response from local creators, longtime Oak Grove supporters mixed seamlessly with first-time attendees discovering the mission.

"I really want to showcase what this valley has to offer."

A CAUSE NINETEEN YEARS IN THE MAKING

Oak Grove Center opened its doors in 1989 in Murrieta, built as a residential treatment and education facility for children facing emotional and behavioral challenges. Today it serves more than 800 children and teens a year across three campuses, offering residential care, a K-12 nonpublic school, wraparound services, and support for autism, independent living, and recovery. Its mission, in short: rebuild young lives through education, healing, and restored relationships. The Chef Open's roots trace back further than most guests realize — it began as a way for golfers CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

"If it's all for a good cause, and all the ticket sales go back to Oak Grove — it's a win-win."

M UST SE E | FO O D + BEVERAGE

to unwind after the Oak Grove Golf Classic, before opening to the public, and has grown every year since. The money raised has done specific work, funding Oak Grove's sports and recreation programs and past capital projects like a baseball field for its students. There's a fitting symmetry to it, too: Oak Grove runs its own youth culinary program, building confidence and discipline through cooking — meaning the chefs who show up each year are, in a quiet way, extending work the Center already does daily. "The exposure from Chef Open has already opened doors to new relationships and opportunities for Oak Grove in the community," Romy reveals. "That reinforces for us that the impact of an event like this goes well beyond what happens that night." Walk the grounds at Galway Downs and that spirit was easy to find. Chef Hany Ali's table at Europa Village drew guests in with his Zarzuela de Marisco, a Catalonian seafood stew from a chef who grew up along Egypt's Red Sea coast. A few steps over, Grazing Theory's Gina LaMora built that same win-win straight into her plate, designing her signature Emerald Huerta Bite — kiwi, aged manchego, Serrano ham — specifically for this year's fundraiser, paired with a Masia de la Vinya Sauvignon Blanc. And at the bar, Ducks in a Row's Dr. Bobby Castro, Beverage Director at Corbeaux Wine & Tea House, poured his Thai Gimlet and Rambutan Gin & Tonic Jell-O shot with the same belief that drives Oak Grove itself: real care comes from genuine connection.

ON THE PLATE

Beyond Archive's headline dish, the chef lineup carried real weight. Golden Creek Reserve brought Wagyu beef under Executive Chef Claudia Sandoval. Ghost Kitchen Crew's Chris Kavanaugh — whose résumé includes cooking for the Grammys and the ESPYs — plated Bulgogi and Ube. Savage Chef Bar & Grill's Mario Amaral, a Le Cordon Bleu graduate who's worked under Wolfgang Puck at Spago, served Lamb Merguez Sliders alongside chef-partner Dylan Soro. Rounding out the lineup: 1909/TOAST's Sesame Sweet Chili Fried Chicken Sandwich, Corkfire Kitchen's Seabass Zarandeado, The Pit Barbecue's Oak Smoked Brisket Slider with Brandt Beef, and Meritage at Callaway's Handcrafted Potato & Onion Varenyky. Casita Mia served Smoked Chorizo & Poblano Queso Cavatappi, Destination

Smokehouse brought Black Diamond Oxtail and Pork Belly Burnt Ends, Downtown PUBlic House plated Crispy Five Spice Pork Belly Lardons, and Public House Temecula served Fish Ceviche. Small Barn brought Bay Scallops, Talia Kitchen served Whipped Ricotta Toast and Citrus-Tequila Cured Salmon, Zen Curry and Grill plated Butter Chicken and Naan, Chef Ronny served Garlic Butter Steak Bites, and URBN Market Fusion brought its Yuzu Tare. For dessert: Adonai Desserts and More's mini cupcakes and ube brownie bites, and Famous PUDN's kettle-cooked pudding.

IN THE GLASS

More than a dozen wineries poured. Doffo Winery — founded in 1997, now run by Marcelo Doffo's three children — brought its Paulina and Cabernet Sauvignon; back at their home property, the winery is also known for MotoDoffo, the family's rare and vintage motorcycle collection, a detail that makes a Doffo visit unlike anywhere else in wine country. Falkner Winery served its Pinnacle Slider and a Jamaica & Guajillo Sour; back at their own property, perched at 1,500 feet along Calle Contento, the winery is known for panoramic hilltop dining at The Pinnacle Restaurant. Truffle Pig Winery — home to Domenico's Italian Chop House and Temeculanative Executive Chef Taylor Israelsen — is one of the valley's newest properties. Fazeli Cellars brought a 2023 Norooz among its pours; Akash Winery poured its Dreamville Malbec; Bel Vino its Sparkling Peach Mango. Rounding out the list: Danza del Sol, Masia de la Vinya, Outlaw Wine Company, PAMEC, Ultimate Vineyards at Maurice Car'rie, Wiens Cellars, and The Cave at Oak Mountain Winery. Crazy Mountain — backed by George Clooney, Rande Gerber, and Mike Meldman — poured a non-alcoholic option, while Lionheart Coffee, The Rush Coffee Temecula, Kompoocha Brewing, Bare Knuckle Brewing, and Relentless Brewing Company rounded out the lineup.

A VALLEY WORTH RETURNING TO

Nineteen years in, SoCal Chef Open 2026: A Taste of Temecula Valley has proven that when our local talent comes together under one sky, the result is far greater than a trophy. “I want people to come here,” Romy smiles, “and be introduced to something new.”

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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 20

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

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

mozzarella, torn into pieces 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 CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza 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.

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

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The Amber Hour BOURBON, THREE WAYS Bourbon carries a certain mystique: dim lighting, hushed tones, a vocabulary all its own. Cut through it and here's what you'll actually find: a spirit that does more with three ingredients than most bottles manage with ten. Shaken with lemon and honey, it goes bright. Stirred with bitters over one good cube, it turns deep and unhurried. Add vermouth and a proper cherry, and you've got the drink that's been quietly holding up hotel bars for a century. One good bottle, a few minutes, a comfortable chair. Everything else is just details.

H AP PY H OU R | FO O D + BE VE RAGE

ONE BOTTLE, THREE DRINKS The Thyme-Honey Smash The easiest pour if you're new to bourbon INGREDIENTS: • 2 oz bourbon • ¾ oz freshly squeezed lemon juice • ½ oz honey syrup (equal parts honey and warm water) • 3–4 fresh thyme sprigs, plus one to garnish • Large ice sphere or cube To make: Press the thyme gently in the bottom of a shaker (enough to wake up the oils, not enough to shred it). Add bourbon, lemon, honey syrup, and ice. Shake hard, strain over a large ice sphere, and finish with a thyme sprig and a strip of lemon peel. Honey syrup keeps for two weeks in the fridge and improves nearly every whiskey drink it touches.

The Old Fashioned Four ingredients. That's the drink. INGREDIENTS: • 2 oz bourbon • ¼ oz demerara or simple syrup • 2–3 dashes aromatic bitters • Large ice cube • Orange peel, to garnish To make: Stir bourbon, syrup, and bitters with ice for a full 30 seconds (longer than feels reasonable — the dilution is part of the recipe). Strain over one large cube. Pinch the orange peel skin-side down over the drink so the oils mist across the surface, run it around the rim, and drop it in. Demerara syrup, two parts raw sugar to one part water, brings a toffee depth that plain sugar can't reach. Classic: orange peel only. Dressed up: add a brandied cherry alongside the peel for a little sweetness and color.

The Manhattan The drink that built a century of hotel bars. INGREDIENTS: • 2 oz bourbon • 1 oz sweet vermouth • 2 dashes aromatic bitters • Cocktail cherry, to garnish To make: Stir everything with plenty of ice until the mixing glass frosts over, then strain into a chilled coupe. Garnish with a real cocktail cherry (dark, rich, worth every penny of the jar). Park the coupe in the freezer while you stir. A warm glass undoes thirty seconds of careful work in about a minute.

BOURBON GOES INTO THE BARREL CLEAR AS WATER. EVERY BIT OF THAT AMBER COMES FROM THE WOOD. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • Wheated: softer, sweeter, leans toward baked goods. • High-Rye: more pepper, more spice, more backbone. • Single Barrel: one barrel, one personality, quirks included. • Bottled-in-Bond: one distillery, four years minimum, 100 proof. • Finished: aged a second time in port, sherry, or rum casks.

H AP PY H OU R | FO O D + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

Feed Your Soul Food is exciting to cook, and satisfying to eat but is it enjoyable to read? Novels where food is prominently featured can be a veritable feast for the eyes. Food imagery, also called gustatory imagery, adds depth to a novel, providing a springboard for all kinds of descriptive and symbolic language. Different dishes can transport a reader to new regions of the world, reveal a character’s culture, or symbolically deepen the meaning of a text. So, dive into this list of autumn reads and don’t forget to save room for seconds.

Fall in love with food-centric fiction ARTICLE BY HANNAH BARRICKS

EDU CAT ION COR N E R | LIF E + CU LT U RE

Stanley Park

The School of Essential Ingredients

by Timothy Taylor

by Erica Bauermeister

True crime fans and foodies alike will enjoy this beautifully written novel. The novel follows a Vancouver based chef, Jeremy Papier and his failing bistro. As Papier tries to hold his dreams together, his homeless father drags him into a real-life, 1940s “cold case” investigation. The novel mindfully uses the investigation as well as Papier’s commitment to locally grown foods to pay tribute to Vancouver’s landscape and history.

Love is in the air at this Monday night cooking school. The novel follows a cast of hapless students as they are instructed in both the kitchen and in life by the school’s owner, Lillian. Lillian is the group’s fairy godmother as she hands out morsels of advice and challenges the students with advanced recipes. A cozy read, be prepared to fall in love with the decadence of the school’s dishes as well as the sweet message that lingers long after you put down the book.

A Moveable Feast

The Sol Majestic

by Ernest Hemingway

by Ferrett Steinmetz

Published after his untimely death, A Moveable Feast is Hemingway’s memoir. A love letter to 1920s Paris and the literary movement, Hemingway charters the reader through his early years there, one cafe at a time. Along the way, familiar characters like Gertrude Stein and F. Scott Fitzgerald float in and out. This no-frills prose will stick to your ribs and leave you satisfied.

If you love science fiction, this big-hearted, culinary space opera is sure to hit the spot. The story follows impoverished Kenna, an aspiring guru who hungrily wanders the cosmos until he wins dinner at the galaxy’s most renowned restaurant, The Sol Majestic. A novel that is both fun and thought provoking, Steinmetz uses striking food imagery to explore what truly excites the spirit. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

TRAVEL

with the Temecula Valley Chamber

Explore Tuscany Italy

Explore Tropical Costa Rica

September 16-24, 2026

November 16-24, 2026

Discover Christmas Markets of Germany, Switzerland & France December 13-21, 2026

Learn more at temecula.org

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / T E M E C UL A

eat kind

EM BR ACING A PARTN ERSH IP WITH YOUR BODY Wellness isn’t about restricting — it’s really about giving. Giving to yourself and to your body in a way that allows them both to thrive. The cool part? The things that give to your body naturally give to your mind, your hormones, your earth, your relationships, and so on — it’s all beautifully interconnected in that way. Eat your greens, cook at home, choose local produce and quality meats, don’t be scared of healthy fats — but also support local farmers, move in a way that makes your body and mind feel good, prioritize times of mindfulness and stillness.

INGREDIENTS: • • • • • •

2 6 oz. filets of wild caught salmon 1 Tbsp. avocado oil 1 Tbsp. coconut aminos Zest and juice from one lemon 1 Tbsp. stone ground mustard 1 4 oz. container coconut yogurt, unsweetened • 2 Tbsp. fresh dill, minced • 2 Tbsp. capers, drained and minced • Salt and freshly ground pepper, to taste

DIRECTIONS: 1. Marinate the salmon in the lemon juice, coconut aminos, and stone ground mustard for up to two hours. 2. Drizzle salmon with avocado oil, sprinkle with salt and ground pepper, and broil on high for five to seven minutes, until cooked to desired temperature. 3. Mix coconut cream, lemon zest, dill, capers, and ground pepper together. 4. Top salmon with coconut cream, serve with roasted or sautéed veggies, brown or cauliflower rice, or fresh greens. Enjoy!

EAT R IGH T | FO O D + BEVE RAGE

simple roasted salmon with dill coconut cream

E V E R Y B O DY ' S TA L K I N G

Pull up a chair. Every month, Temecula Valley talks about where to go, what's worth trying, and who to trust. Temecula City Lifestyle is where that conversation happens — and there's always room for one more.

Let's get your business into the conversation. Sean Arnett · Publisher sean.arnett@citylifestyle.com citylifestyle.com/temecula

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OCTOBER 2026

IT’S AMAZING WHAT LIGHT CAN DO!

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Red Light Therapy Cold Plunge

OCTOBER 3 R D

Salt Therapy Vitamin D Sunbeds InfraRED Sauna WELLFIT + Sunless

YOUR FIRST DAY PASS IS ON US!

Scan here to apply! www.saltlightwellness.com

Cartoon Palooza Temecula Community Rec Center | 10:00 AM Browse an expansive Artist Alley packed with local makers, sit in on panels covering fandom, craft, and creative culture, and cheer on entrants in the Cosplay Contest as costumes come to life. Don’t miss the Art Contest, themed around “Resilience” this year — a fitting nod to the creativity and grit found throughout our community! OCTOBER 10 TH

Temecula History Day Temecula Valley Museum | 10:00 AM

W E ' R E A LWAY S L I S T E N I N G

Who's your favorite? Every story in here started with someone saying "you have to check this place out."

If there's a business in Temecula Valley that deserves the room — a shop, a chef, a trainer, a family that's been doing it right for thirty years — send it our way. We'll go take a look.

N O M I N AT E A B U S I N E S S

Celebrate the legends and pioneers of Temecula at the 4th annual Temecula History Day. Transport back in time as you learn the history of Temecula with games, demonstrations, music and more. You don’t want to miss this history hootenanny! OCTOBER 24 TH

Rocktober 2026 CRC Amphitheater | 5:00 PM Rocktober invites musicians ages 11–18 to perform live and compete for prizes, judged by a panel with top 3 winners recognized. Expect bands, games, booths, food vendors, and community energy. Free to attend and free to register — but performers must sign up by October 1. Come cheer on Temecula’s next generation of musicians!

sean.arnett@citylifestyle.com

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