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The Golden City FOOD & DRINK ISSUE

O C TO B E R 2 022

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October 2022 LIFESTYLE LETTER

PUBLISHER

Brian Rodehorst | brian.rodehorst@citylifestyle.com

Fall Mindset Food & Drink Issue

EDITOR IAL COOR DINATOR

I don’t know about you, but I get so excited about fall. Sure the other seasons are nice too, but there’s just something about fall that makes my heart happy. The rest of the year marches along nicely, but in my mind, the calendar turns a corner in autumn and suddenly there’s a whole new world before you. Not just physically with the leaves changing color and the temperatures dropping, but mentally. Schedules change with the kids going back to school and the countdown to the holidays begins. It gives me goosebumps just thinking about it. Fall is more than a season for me…it’s a mindset! It could be that October is my birthday month. This year is one of those milestone birthdays that makes you take stock of your life and question every decision you’ve ever made in your life’s journey. Ha ha! I won’t tell you how old I am, but I was born in 1962, so you do the math. I also share this birthday month with my youngest son. My doctor wanted me to be induce on my birthday but I told him I didn’t want my son to have to share his birthday, so he induced me three days before. That’s my story, but in all honesty, the real story is that I didn’t want to have to share MY birthday with him! LOL Anyway, the point is, I’m so excited for fall! It could be that the cooler weather speaks to my inner sweater lover. When I was a child, Halloween was one of my favorite holidays, so that certainly doesn’t hurt. Fall makes me want to put on a chunky sweater, get a mug of hot apple cider, and surf the internet for great casserole recipes. Oh, and speaking of food, our October issue celebrates food and drink. We will introduce you to Rees Fruit Farm which is perfect for pumpkin picking. We’ll share some secrets to throwing a dinner party with minimal effort and even feature some cocktail recipes that you can try on your guests. We visit with a local kitchen designer and a brand new coffee shop that gives meaning to the beaning. There’s so much to do and discover in our Golden City in October! Get out and visit some new places, see some fresh faces, and take in the awesomeness of autumn. Happy fall, ya’ll!

Thomas Hall | thomas.hall@eagleaerialworld.com Kristol Kumar | kristol@kristolkumar.com

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Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Topeka City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Topeka area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Topeka City Lifestyle™ is gathered from sources considered to be reliable, but

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

the accuracy of all information cannot be guaranteed.

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

14 Elevation Coffee & Roastery

Lifestyle Letter

City Scene

Business Monthly

Hot Spot

Home Update

Farmers Market

Happy Hour

Party Planning

Realty Report

Hosting Tips

Not the Same Old Grind

18 In the Kitchen with Cyndi Haines A Designer’s Secret to Truly Custom Kitchens

24 ‘Tis the Season for Rees Fruit Farm

This family orchard has sold produce to the Topeka community since 1901

34 Stylish Soiree

Elegant but Casual Gathering

O N T H E C OV E R

Photography: Brandon Cummins Rye Whiskey Old Fashioned featuring High N’ Wicked’s Kentucky Straight Rye paired with charcuterie board.

FO O D + B EV ER AGE HO ME + DES I GN FO O D + B EV E R AG E

FO O D + B EV ER AG E FO O D + B EV E R AG E

R EA L ESTAT E

LI FE + C U LT U R E

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

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1: It’s always nice to visit Topeka because as Dorthy said: “There’s no place like home.” 2: Evergy Plaza movie night featuring the Spider-Man movie & Spidey themed drinks from @spawninn. 3: Evergy Plaza's Eats & Beats concert with food and drinks. 4: The Salut Wine and Cocktail Lounge owners celebrating their opening and to their success. 5: The Salut Wine and Cocktail Lounge showing off some of their appetizers. 6: The Salut Wine and Cocktail Lounge had Adam Clary creating some signature cocktails. 7: Singo at the Iron Rail Brewing. Come for great music, Happy Hour, and prizes!

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

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

BE INVOLVED TOPEKA - SILVERBACKKS Leads, Helps, Builds, Protects

Thiessen Design + Construction Gives Back to the Community

What a Silverback does - The leader of each gorilla troop is the Silverback. If you’re reading this, you’re now a silverback! The Silverback LEADS the troop to resources, such as ensuring they have food and shelter. The Silverback HELPS the troop tend to the needs of elderly, young and ill members. The Silverback BUILDS the troop as a community, promoting harmonious relationships and cooperation, even merging with other troops as needed. The Silverback PROTECTS the troop, aggressively responding to threats without resorting to violence. To get involved, visit silverbackks.org

We love when we can do what we do best AND have that benefit others! We have a special event planned for the patron party, Thursday, October 6th, you won’t want to miss it! On October 7th - 8th, we are excited to have a tour of four homes Thiessen Design + Construction has completely remodeled, designed or built. All proceeds to benefit Child Care Aware of Eastern Kansas. Tickets are now available: https://www. eventbrite.com/e/402639193667

Scan to read more.

Can You Believe It? Leaping Llamas is Six! Leaping Llamas has been a part of downtown for six years opening their doors in August 2016, and are excited to celebrate another year of art in the community. Owner Alicia VanWalleghem and staff welcome you to explore the unique items in the store from Egg Back Home pottery to the collections from ColorbloKC prints. Gift ideas are endless as well as the selection of beautiful handmade artisan jewelry. Workshops and Events are held monthly, visit the website at leapingllamas.com.

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Get in touch by heading over to our landing page to connect: CityLifestyle.com/Topeka

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Elevation Coffee & Roastery NOT THE SAME OLD GRIND

ARTICLE BY KELSEY HUBER | PHOTOGRAPHY BY THOMAS HALL

H OT SP OT | FOOD + BEV E RAGE

There’s a brand new coffee house in Topeka that’s taking coffee to new heights. It’s Elevation Coffee & Roastery. Inspired by a local mom whose daughter suffered from food allergies, Elevation Coffee & Roastery offers clean, healthy, organic coffee, smoothies, and food designed to help you feel better. “The idea came to me several years ago,” said Chelsea Fisher, founder and co-owner with her partner Casey Campbell. Her daughter, June, started having seizures when she was six months old. “Over time, we found that making changes to her diet like cutting out grains and sugar made a huge difference,” she explained. “It took about a year, but now she has been seizure-free for over seven years. That really woke me up to food and how healing it can be.” All of the coffee and food served at Elevation Coffee & Roastery is allergy-friendly. They use the freshest, hand-selected ingredients, organic milks, and natural syrups. To complement their coffee, they serve pastries, muffins, donuts, and cookies from Shana Cakes, a local baker. All baked goods are gluten-free, dairyfree and nut-free. They also offer smoothies and their signature

lavender lemonade which are 100% organic and gluten-free. “We won’t serve anything in the coffee house that we wouldn’t serve in our house,” Chelsea promised. Besides bringing healthy foods to their fellow Topekans, Chelsea and Casey had another reason to open their coffee house. They want to give back to the community. Last year, their daughter, Aspen Campbell was diagnosed with Craniosynostosis, a rare birth defect that required expensive medical care including surgery. To help raise money, they started a Go Fund Me account. The Topeka community jumped on board and helped them raise the money needed. Aspen, who will be 19 months old soon, got the surgery she needed and is recovering well. “The support we got from this community was amazing,” Chelsea said. “We just wanted to do something to pay them back.” They created a special coffee called Aspen’s Blend and sold it as a fundraiser for her surgery. It went over really well, so they kept it going. Today, all funds raised from the sale of Aspen’s Blend go to support other children with medical needs in the community. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

“WE’RE NORMAL PEOPLE. WE JUST WANT TO OFFER SOMETHING GOOD TO THE COMMUNITY.”

H OT SP OT | FOOD + BEV E RAGE

“The business was always going to have some sort of fundraising aspect from the beginning,” Chelsea said. “We thought originally of the veterans since Casey is a veteran, but then this happened and we thought it was a worthwhile cause too.” They source their coffee beans from all over the world - Mexico, Nicaragua, Tanzania, Italy - and roast them in small batches. Most of the beans are organic. “Casey does the roasting and has had to learn the bean language,” Chelsea laughs. “Enzo, our Italian bean supplier, has a thick accent, so it’s been challenging.” The combination of organic, fresh roasted beans combined with healthy ingredients gives Elevation Coffee its crowd-pleasing flavor. “You can taste the difference,” Chelsea said. “We’re not snobby, organic, stuck up people,” she added laughing. “We’re normal people. We just want to offer something good to the community.” Located just off 21st & Wanamaker on Brandywine Lane, Elevation Coffee & Roastery is open every day from 7 am to 2 pm with happy hour from noon till 2 pm. Check out their Facebook page for daily specials and updates plus a list of their ten new seasonal coffee flavors including caramel apple, cinnamon bun, and white chocolate pumpkin. Stop in for coffee that will make you feel good for more reasons than one.

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OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

H O M E Photo by Thomas Hall

IN THE K ITCHEN W ITH CY NDI H A INES 18

H OM E U P DAT E | HOM E + DE S I GN

Photo by Thomas Hall

A DESIGNER’S SECRET TO TRULY CUSTOM KITCHENS ARTICLE BY KELSEY HUBER PHOTOGRAPHY BY THOMAS HALL & EMMA HIGHFILL

Cyndi Haines is the heart of Heart and Home Design Company here in Topeka. She grew up in the home rental business and learned to appreciate how simple design changes can completely transform a space. And the space that always called to her soul was the kitchen. “The kitchen is where everybody wants to be,” Cyndi said. “It is where family gathers, whether it’s to eat a meal, chit chat, do homework, play games, or feed the dog. It’s where everyday life happens.” Cyndi worked for years for a local homebuilder as a project coordinator where she enjoyed helping clients make their interior selections. When she started a family, she took some time off to be a stay-at-home mom. About six years ago, she and her husband were building a new house. She was having trouble finding cabinetry. “Everyone I talked to said I couldn’t do this, or I would have to change that,” she explained. “No one seemed to care about my vision.” Then, one day while traveling through Olpe, KS, she spied Schmidt Custom Cabinetry. “I was blown away by the quality of the cabinets,” she said.”I started talking with Tyler, the owner (a third generation carpenter) and he got it! He listened to what I wanted and we started exchanging ideas. I sent him my plans that day and he did all of the cabinets in my home.” Cyndi loved the experience so much that she was inspired to return to design. She started Heart & Home, partnered with Schmidt Custom Cabinetry, and grew her business strictly by word of mouth. In 2020, she opened her brick and mortar store in the Brookwood shopping center. CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

K I T C H E N

According to Cyndi, the biggest secret to designing a great kitchen is listening to the customer. “I like to get to know my clients and help them think through everything,” Cyndi explained. “We look at things like storage, traffic patterns, and lifestyle. Will they be entertaining often? Do they have pets? Do they drink coffee? Every family uses their kitchen in a different way.” “I don’t just want to know how they want the space to look, I want to know how they want it to feel,” she continued. In a recent remodel of a mid-century modern home in Lake Jivaro, Cyndi knew her client wanted the view of the lake to be the main focal point. “Taking advantage of a wall of windows, we chose Eurocase Premier cabinets because they have a reflective quality,” Cyndi said. “The result was amazing. The view of the lake is softly reflected in the upper cabinets. It’s like the lake is part of the kitchen.” Cyndi designed a kitchen for her friend, and local social influencer, Caroline Bivens. Knowing that Caroline wanted a large kitchen, they knocked down a wall and removed a pantry to open the room up. The result was a huge kitchen that flows naturally into the adjacent living room. “Removing the wall really helped the kitchen transition into the living room and connected the two spaces seamlessly,” Cyndi shared. “It makes all the difference in their everyday life and entertaining.” Her biggest tip for kitchen remodeling is to take your time. “Be willing to not rush the process,” she cautioned. “These are high-dollar items and you want to be sure about your choices. That’s why I take the time to listen to what is important before jumping into the design plan because I don’t want my clients to like their new kitchen, I want them to love it!”

Photo by Emma Highfill

H OM E U P DAT E | HOM E + DE S I GN

Photo by Emma Highfill

Photo by Emma Highfill OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

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ARTICLE BY LINDA DITCH PHOTOGRAPHY BY REES FRUIT FARM

‘T IS T HE SE A SON FOR

REES FRUIT FARM THIS FAMILY ORCHARD HAS SOLD PRODUCE TO THE TOPEKA COMMUNITY SINCE 1901

Even though Rees Fruit Farm is open all year, 65 to 70 percent of their business happens in September and October. Perhaps the crisp autumn weather attracts visitors. Maybe it’s the awareness of winter’s approach when we all begin hibernating until spring’s arrival. For whatever reason, people come to Rees in the fall. Most of the time, it’s to buy apples, cider, pumpkins, squash, and gourds. Oh, and of course, cider donuts. “All of the fall stuff you can think of,” says owner Rex Rees. “It’s kind of like a fireworks stand or selling ice to the Eskimos. People are going to come out when they’re in the mood for fall.” Autumn weekends at Rees also feature a concession stand offering fresh-made cider donuts and other apple-themed treats. A bonfire blazes in the parking lot, and a DJ plays music. Families can venture into the you-pick pumpkin patch looking

CONTINUED >

FAR M E R S M A R K E T | FOOD + BE VE RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

for the perfect specimen for a seasonal decoration or spooky jack-o’-lantern. Rees notes, “There are several pumpkin patches around that are more entertainment, which is cool, but I don’t have the petting zoo or the bouncy pillow. I don’t have the corn pit. Because I’m open yearround, it’s more retail trade than an event center.” Rees Fruit Farm is the oldest commercial fruit farm in Kansas. Rees’s grandfather established the orchard in 1901. His dad had a North Topeka grocery business in the 1940s and 50. He also planted an orchard because of the need for local produce. In the late 1950s, he sold the grocery business to work full-time at the orchard. Rees has about 15 different apple varieties. Apples, like all fruits and vegetables, mature at different times. October is when Golden Delicious and Red Delicious are ready to harvest. He also grows varieties such as Jonathan, Gala, Honey Crips, Granny Smith, Fuji, and Braeburn. What you find for sale depends on when you visit. The farm is perhaps best known for its apple cider. Rees points out there’s no secret to cider because it’s all made the same way: Grind the apples up and squeeze the juice from the pulp. What changed over time is how the pulp gets squeezed. While an old-school press yields just two gallons per bushel, modern presses get between four and six gallons. The farm has welcomed generations of visitors in the past 121 years. However, the future looks very different. Rees believes a large company will eventually make him an offer for the land to locate a business in Jefferson County, with its lower sales tax but still close enough to the population of Shawnee County. “Here’s the big retirement plan for every orchard on the face of the Earth: Hang out long enough that the land becomes too valuable for you to farm,” Rees says. “There’s another [Rees] generation, but they’re smart enough to see how much work farming is, and some years it’s not all that profitable.” The orchard and market are at the intersection of Highway 24 and K-4 to the northeast of Topeka. Visit their website, reesfruitfarm.com, for hours and a list of what’s in season. For the latest information, go to their Facebook page at facebook.com/ reesfruitfarm.

FAR M E R S M A R K E T | FOOD + BE VE RAGE

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A Return to Rye The Resurgence of American Rye Whiskey in the Bartender's Toolkit

MAPLE RYE OLD FASHIONED INGREDIENTS 2 oz High N Wicked KY Straight Rye Whiskey ½ oz Cinnamon Maple Syrup* 3 dashes of Angostura Aromatic Bitters

INSTRUCTIONS Combine all ingredients in a mixing glass. Add ice and stir until well diluted. Strain over fresh ice in a rocks glass, and garnish with a fresh orange peel twist.

H AP PY H OU R | FOOD + BE VE RAGE

ARTICLE BY BRANDON CUMMINS DIRECTOR OF EDUCATION/ALTAMAR BRANDS PHOTOGRAPHY BY BRANDON CUMMINS Whether you're a casual fan of whiskey and whiskey cocktails, or a connoisseur, American Rye Whiskey and Rye Cocktails should be on your radar, especially now as many craft cocktail bartenders embrace this classic spirit. High N Wicked's Kentucky Straight Rye, is distilled and bottled in Kentucky and labeled "Straight" meaning it has been aged for a minimum of 2 years, however it's aged for a minimum of 5 years, giving the whiskey more time to mature in the barrel. The High N Wicked Rye is also referred to as a "High Rye" meaning more than 90% of the grains used in the mash bill are Rye. This creates a flavor profile with notes of cinnamon, caramelized apples, a subtle note of popcorn and a hint of black pepper.

FALL SPICED RYE SOUR INGREDIENTS 2 oz High N Wicked KY Straight Rye Whiskey ¾ oz Fresh Squeezed Lemon Juice ½ oz Fresh Squeezed Lime Juice ½ oz Maple Syrup 5 dashes of Angostura Aromatic Bitters

INSTRUCTIONS Combine all ingredients in a shaker tin, add ice and shake hard. Strain into a chilled cocktail glass, and garnish with a fresh slice of lemon. *Cinnamon Maple Syrup: combine equal parts maple syrup and water in a stock pot over low heat - do not boil. Add in three cinnamon sticks and stir slowly for 8-10 minutes. Remove from heat and allow all contents to cool for 15 minutes. Strain off cinnamon and store syrup in the fridge in an airtight container for no more than 7 days.

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lifeshealingjourney.com Hop󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪H󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪o󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪󰇪o󰇪󰇪

2930 Southwest Wanamaker Drive Topeka, Kansas 66614

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY JANIE JONES

ST Y LISH SOIR EE

Autumn is a lovely season to have friends and family over for dinner. Why not host an elegant but casual gathering in October, before the holiday craziness begins? A table setting of white dishes, woven placemats, copper utensils, and linen napkins decorated with succulent or herb clippings creates a stylish atmosphere conducive to conversation and enjoyment. And this simple menu allows the host to enjoy a stress-free evening.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

ELEGANT BUT CASUAL GATHERING

STEAK RUB

The dinner’s main event is a lovely piece of beef seasoned with this rub created by Chef Eric Carter. He uses it on tri-tip smoked over grapevines, but you could use a steak of your choice grilled or seared in a cast iron skillet.

ingredients: • • • •

3 parts brown sugar 3 parts smoked sea salt 1 part smoked paprika ½ part coriander

• • • •

½ part chili powder ¼ part cayenne pepper ¼ part dried thyme ¼ part cracked pepper

directions: Mix all spices and apply liberally to the beef. Place the seasoned meat in the refrigerator for 24 hours. Allow it to come to room temperature before grilling or searing.

CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

CHEESE BOARD While your guests enjoy a pre-dinner glass of wine or cocktail, set out a cheese board for them to nibble on. It is much simpler to assemble than a full-on charcuterie board. The basic rule is to offer three types of cheese—one blue (stilton, Roquefort, gorgonzola), one hard (cheddar, gruyere, manchego), and one soft (brie, camembert, Port Salut). Feel free to add olives, nuts, and grapes to the board, or just keep it simple like this one pictured with slices of artisan bread, crackers, and breadsticks.

ROASTED BEET SALAD Recipe by Linda Ditch

ingredients: • • • • •

6 medium beets Olive oil, for drizzling Salt and pepper to taste 1 bag of salad greens 1/4 cup toasted pecans, coarsely chopped

• 2 ounces of goat or feta cheese • 1/4 cup chopped dried apricots • Favorite vinaigrette dressing

directions: Coat the beets with olive oil, salt, and pepper. Place on a baking sheet. Roast in a 400-degree oven for 45 minutes until fork tender. Cool for 10 minutes, and then rub with paper towels to peel. (Beet juice stains, so be careful.) Cut the beets and toss with the remaining ingredients.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

ingredients: • • • • • • • • • • •

6 to 8 6-inch pie crusts ½ cup sugar 3 tablespoons all-purpose flour 4 cups chopped peeled apples (Granny Smith or Golden Delicious) 2 tablespoons sugar ½ teaspoon ground cinnamon ½ teaspoon nutmeg 1 tablespoon butter Chopped nuts for garnish Fresh fruit for garnish Caramel sauce, for serving

directions: Preheat the oven to 400 degrees. Mix sugar and flour in a large mixing bowl. Stir in the chopped apples. The sugar and flour mixture will not completely stick to the apples, and that is okay. Place the pie dough circles onto parchment paper-lined baking sheets. Spread the apple mixture uniformly from the center of each circle to within 2 inches of the edge. Fold the edge of the dough over the apple mixture and crimp the edge of the dough slightly to hold it in place. Mix 2 tablespoons sugar, the nutmeg, and cinnamon in a small bowl and sprinkle over the apples and the dough. Cut 1 tablespoon of butter into 5 or 6 pieces and spread on top of the apples. Bake for 27 to 32 minutes or until the crust is golden brown. Top with chopped nuts, fruit garnish and drizzled caramel sauce.

APPLE TART Recipe by Chef Eric Carter

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

OCTOBE R 2 0 2 2

realty report A sample of recently sold properties in Topeka. LIST PRICE

S O L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Oak Park #7

N E I GH BO RH O O D

$265,000

$260,000

98%

Graybeal #3

$285,000

$270,000

95%

Shawnee Meadows

$274,900

$280,000

102%

Horseshoe Bend

$280,000

$285,000

102%

Westboro

$289,500

$290,000

100%

College Place

$292,000

100%

Wanamaker Meadows

$360,000

$323,000

90%

Sherwood Estates

$299,900

$325,000

108%

West Hills #2

$360,000

$335,000

93%

Colly Creek #9

$324,900

$337,000

104%

Sherwood Estates #51

$400,000

$350,000

88%

Shawnee County

$340,000

$360,000

106%

Sherwood Estates #13

$376,500

$368,000

98%

Belhaze #2

$374,950

$376,000

100%

Sherwood Estates #12

$399,000

$389,000

97%

Hickory Ridge Estates

$429,900

$399,900

93%

Clarion Woods #3

$439,900

$419,000

95%

Sherwood Estates #12

$424,900

$422,000

99%

Sherwood Park #8

$459,990

$444,990

97%

Sherwood Estates #57

$489,900

$450,000

92%

Timber Ridge

$467,000

100%

Wabaunsee County

$499,000

$490,000

98%

Lauren's Bay Estates

$469,900

$490,500

104%

Shawnee County

$519,700

$512,350

99%

Lauren's Bay

$624,900

$620,000

99%

This reflects a 30 day time period prior to our print deadline. Information deemed reliable but not guaranteed and not a complete list of all activity. *DOM=Days on Market

From your vision...to reality

WE BUILD MORE THAN NEW HOMES, WE BUILD NEIGHBORHOODS. Annette Stahl 785-383-3157 | annette@stoneandstory.com | www.dultmeierhomes.com

R EA LT Y R E P ORT | R EAL E STATE

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

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

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

H OST IN G T IP S | L IFE + CULTURE

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

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

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

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C O M / TO P E KA

Indulge in something that lasts Forever

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785-267-4450

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Axetoberfest 8th October 2

2pm - 10pm

Come on down to Evergy Plaza for a day you won’t forget! WITH CORNHOLE, AXE THROWING, LIVE MUSIC, AND NUMEROUS OTHER VENDORS AND ACTS.

Chance Encounter will be taking the stage at 7PM you don’t want to miss it!

785-431-9351 evergy p la za .c o m 630 South Kansas Avenue | Topeka, Kansas