Topeka, KS October 2023

THE GOLDEN CITY FOOD & DRINK ISSUE

Food & Drink Issue -

Connecting Through Cuisine

In our Golden City October ushers in cooler temps ideal for colorful mums, long hikes, and campfire nights. Our October issue is our food and drink issue. Fall and food just go together so well. In autumn, we welcome back familiar flavors like long lost friends - sweet apple cider, hearty recipes, and pumpkin spice everything. It’s time to break out the slow-cooker, crack open the recipe book to the casserole section, and get ready for soups, stews, and chili cook-offs.

Eating outdoors is one of my favorite fall activities. My husband, Brian, enjoys grilling and recently got a new smoker. I believe he has perfected smoking brisket and burnt ends and I have been reaping the benefits. Sitting outside enjoying good food and good weather around our firepit with friends is one of life’s simple pleasures. Check out the beautiful outdoor kitchen article on page 16. These are spaces to drool over. Forgive me, I couldn’t resist the pun.

Let’s not forget the drinks. Southern sweet tea always hits the spot with me, (the sweeter the better), but when autumn arrives, I start to crave apple cider. Hot or cold, it simply seems to fill a place in my heart as well as my stomach. Don’t miss the fun Spook-Tails recipes on page 42. Note: These are drink treats for the adults not children.

I think the thing I love the most about food and drink is the social aspect. Good food is the glue that keeps us all together. I have our adult children and their significant others over once a month for a family meal and it keeps us all in touch and connected. Food not only nourishes the body, it feeds the soul. This edition is filled with great recipes for fall food and drinks. I hope you will find something to please your palate, wet your whistle, and maybe even soothe your soul.

October 2023

PUBLISHER

Brian Rodehorst | brian.rodehorst@citylifestyle.com

EDITOR

Kathy Graham | kathy.graham@citylifestyle.com

STAFF PHOTOGRAPHERS

Thomas Hall | thomas.hall@eagleaerialworld.com

Kristol Kumar | kristol@kristolkumar.com

Lindsey Wagers | info@wagersphotography.com

STAFF WRITERS

Sue Baldani | suebaldani@yahoo.com

Kelsey Huber | khuber2@gmail.com

Amanda Knowland | amandalanum@gmail.com

SOCIAL MEDIA COORDINATOR

Katie Berry | k14passant@gmail.com

CONTRIBUTING PHOTOGRAPHERS

Innovative Media Creators, Nicolette Martin

CONTRIBUTING WRITERS

Sam Lage, Hannah Barricks

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Hunter Richie

LAYOUT DESIGNER Rhiannon Coffman

KATHY GRAHAM, EDITOR

@TOPEKALIFESTYLE

Proverbs 3:5-6

At The Dirty Dog Pet Services, we understand that no two pets are alike. Like us, they are individualseach with their own individual personalities, preferences, abilities, and needs. While we aim to be your one stop shop, offering a wide variety of services: Doggie Daycare, Boarding, Grooming, and Training, we know there is no “one size fits all” when it comes to pets. We take the time and put in the effort to listen to and understand each pet as an individual and curate a service plan to meet their specific needs for 1. Safety and 2. Enjoyment!

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business monthly

A round-up of exciting news from local businesses.

Shana Cake - Allergy Free Bakery

Owner Jodi Scott is celebrating her third-year anniversary next month. As a customer, she recalls the priceless expressions on people’s faces when they learned all the bakery goods were allergy free. No gluten, soy, dairy or peanuts. Tasting is believing! When the bakery was closing, she knew she had to rescue it. Bakery features: made-to-order cakes/ pies, take-n-bake cinnamon rolls, cookies, cupcakes, muffins, hamburger buns, frozen pizza crust, etc. Location 435 S Kansas Ave. Call 785.408.1272.

Juice Stop - New Owner

As of this August, Juice Stop has a new owner, Kathleen Heit. Her and her family have a goal to provide real fruit smoothies and juices that taste great and are a healthy alternative to traditional fast foods. They strive to serve the highest quality ingredients with only Grade A IQF fruits and premium fresh vegetables. Stop by the store today to taste the goodness for yourself at 5327 SW 21st St.  Or visit juicestoptopeka.com

Morgan Grey, LCPC, ExAT, Energist, The Art of Living Studio

Another day, just like the last, unease just below the surface. You put on a smile as you go through your day, but wonder, “Is there something more?” On paper you should be happy and yet… You don’t have to wander alone anymore. Together, we can find what’s missing. With creative solutions to your oldest stories, you will re-discover your best self. Offering online, in-person, Expressive Arts Therapy groups, and Employee Wellness Plans. theartoflivingstudio.com Scan

Want to be featured?

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

Let’s Eat Out

Why Outdoor Kitchens Are the Latest Home Improvement Craze

ARTICLE BY KELSEY HUBER | PHOTOGRAPHY BY THOMAS HALL/EAGLE AERIAL SOLUTIONS

Outdoor kitchens are one of the hottest home additions and it’s no wonder. Not only do they expand your living space, they add value to your home. They create the perfect place to entertain family and friends and can be used three out of the four seasons here in the Midwest. Hands down, homeowners are choosing outdoor kitchens as their next big home investment.

Chris Cazier, owner of Modern Masonry, a Topeka stone and masonry residential construction company, knows a thing or two about outdoor kitchens. He has been building outdoor spaces for two decades and estimates that he’s built a couple

hundred outdoor kitchens in recent years in and around the Topeka area.

Cazier says the pandemic was largely responsible for the recent surge in popularity. “Outdoor kitchens have been popular since the 90s,” he said. “But COVID really increased the demand. I think people were stuck at home and they got tired of being inside all the time. It really made them reassess their homes and what they wanted to get out of them. Outdoor kitchens were the perfect solution to expand their living area, create additional entertainment space, and get outdoors more.”

Another nice thing about outdoor kitchens is that you can design them to fit your budget. “We’ve built outdoor kitchens from $7,000 - $50,000,” Cazier said. “It all depends on what features you want and what you want to spend.” The most popular features include grills/smokers, pizza ovens, sinks, bars, built-in seating, cabinets, and refrigerators. You can also add covers, lounging areas, dining tables, and outdoor lighting to create a space that is both functional and beautiful both day and night, rain or shine.

Homeowners can choose from a wide range of materials and styles, including natural stone, concrete, stainless steel, and more. Cazier recommends using real stone because it will last the longest. “We do man-made stone, but real stone lasts the longest. It’s already outlasted us a million times over,” he laughed. He also recommends using Native Stone Co. because it has acclimated to Kansas weather with the hot summers and harsh winters and will stand up to the environmental stresses.

There’s a lot that goes into designing an outdoor kitchen. Cazier said many of the same rules that apply to indoor kitchen design apply to outdoor kitchens. “You have to take into account prep space, traffic flow, electrical outlet placement, even where the sun will be during the day.” Cazier said after designing so many outdoor spaces, he has learned how to make the most of customers’ backyards. “It’s important to understand what they want to achieve with their space and how they

plan to use it,” he said. “Design can make all the difference.”

Many factors will determine the cost of an outdoor kitchen, including the size, the complexity and scale of the design, products and materials used, permit costs, utility costs to hook up natural gas, water, and electricity and whether the area will be covered or not. The good news is that all of those factors are negotiable, so knowing your budget is the first step. “It comes down to budget and features,” Cazier said. “If they have an idea of what they want, how they want to use their space, and what kind of budget they’re working with, we can come up with a plan and show them their options.”

Outdoor kitchens not only enhance the beauty of your home, but they offer great return-on-investment as well. ROI estimates vary widely, but range from 50% to 200%. While ROI is definitely a bonus, the amount of enjoyment the homeowners get from their outdoor space may be the more important measuring stick to use. “I know how much I enjoy being outdoors in the fresh air spending time with family and friends,” Cazier shared. “It has made a huge difference in my life. My favorite things to build are outdoor kitchens and pool houses because I know firsthand how much fun families have when they use them.”

For more information, visit modernmasonryllc.com or call Chris Cazier at (785) 845-6068.

Visit CityLifestyle.com/Topeka to view additional photos from this article.

“I look at outdoor spaces as an investment not only in your home, but your family as well. We’ve spent countless hours outside eating, entertaining, and enjoying our friends and family.”

Since this is our food and drink issue, we thought it would be fun to take a look at how meals are handled at a firehouse. With a call imminent every second of the day, how do they plan meals, grocery shop, prep, cook, and clean up on a daily basis?

We talked to Lt. Dan McCollum at Topeka Firehouse #5 who told us it’s a group effort.

“We start every day with a morning meeting where we all sit down and decide what to have for dinner that night,” McCollum said. “We pretty much shoot from the hip. A lot of times it’s the person who’s doing the cooking who makes the final decision, but we all have a say.” Once the menu has been decided upon, someone has to go to the grocery store to get the food.

A lot of times, they’ll stop on the way back from a call. McCollum says most people get a kick out of seeing the firefighters at the local grocery store and are very friendly. But sometimes people wonder why we’re grocery shopping on the clock and why we take the truck to the store.

McCollum laughed and said. “What they don’t understand is that we work 24-hour shifts and we can’t leave the truck while we’re on duty, so we all take the truck to the grocery store. That way, if we get a call while we’re there, we’re ready to go.”

You may be wondering how often their meals get interrupted by an emergency call. “It’s always a crap shoot,” McCollum said. “In the busier houses like ours, I’d say about 50% of the time either the truck or the engine will get called out. You learn to eat quickly and get used to reheated food.” McCollum told us that the crew eats together every evening. “We may have a big breakfast on the weekend, but for the most part, dinner is the meal we always share,” he said. Sometimes family members will join them. “It gets busy around here, especially around the holidays. We’ve had 25 or 30 people here at a time for Thanksgiving or Christmas meals.”

Working together for 24 hours at a time creates a unique environment. Add to that

the stressful nature of the job and you understand how very strong relationships are forged. “You know we see a lot of bad things when we go out on calls - car accidents, drug overdoses, suicides…and I think joking is our way of dealing with the stressful stuff. I tell the rookies that if the guys aren’t messing with you, there’s a problem.”

So, who makes the meals in Firehouse #5? McCollum said everybody has to have one good dish they can cook, but there are two or three guys who are best at it and do most of the cooking. “These young guys have really impressed me,” McCollum shared. "There are a few who can really cook!” He told us that Blake Shipley does most of the cooking for their shift. “He’s really good. I’m always telling him he should open a food truck.”

Shipley says he enjoys doing the cooking. “I’ve cooked all my life. Growing up, my grandma and my dad taught me. My mom is good at baking, and we were involved in 4H for years, so I’ve picked up a

A FRATERNITY, BUT I IMAGINE

little bit from lots of places along the way. I like making food for the guys.”

Some recent meals using the outdoor grill and smoker include ribs, brisket, pork belly burnt ends and even smoked mac-n-cheese. “Everybody pitches in,” Shipley said. “From ideas, to shopping, to sides, to cleanup - it’s a group effort.

Shipley shared some of his recent, crowd pleasing recipes. Here are some dishes hot off the firehouse menu. Give ‘em a try tonight:

PARMESAN CRUSTED CHICKEN

INGREDIENTS:

• 4-6 boneless, skinless chicken breasts pounded to ¾” thickness

• 1 cup shredded provolone

MARINADE

• ½ C olive oil

• ½ C prepared ranch dressing

• 3 Tbsp Worcestershire sauce

• 1 tsp vinegar

• 1 tsp lemon juice

• 1 Tbsp minced garlic

• ½ tsp pepper

RANCH SPREAD

• ¼ C ranch dressing

• ¼ C grated Parmesan

PARMESAN CRUMB TOPPING

• ½ C panko bread crumbs

• 1 tsp garlic salt

• 1/3 C shredded Parmesan

• 2 Tbsp melted butter

DIRECTIONS:

Put the chicken breasts in the marinade and place in refrigerator for a couple of hours. Grill chicken until internal temp is 160 degrees. Place chicken in baking dish and cover with ranch

spread. Sprinkle parmesan crumb topping over the top and add shredded provolone. Cook at 350 degrees until cheese is melted.

TWICE-BAKED POTATOES

INGREDIENTS:

• 6 medium potatoes

• ½ C of milk

• 1 C of sour cream

• 12 oz. bag of bacon bits

• Start with 8 oz. of cheese of your choice. You may need to add more.

• Chives chopped for garnish

DIRECTIONS:

Bake potatoes in the oven at 350 degrees until tender. Cut the potatoes in half and scoop the potatoes out of the skins into a bowl. Add milk, sour cream, ¾ of the bacon bits, and ¾ of the cheese. Place skins in a baking dish. In the bottom of each potato skin, put a teaspoon of butter. Mix together and fill potatoes with the mixture. Add some chives, more bacon bits, and cheese to the top and bake again until the cheese is melted and warmed through.

CHERRY COBBLER

INGREDIENTS:

• 2 cans of any pie filling

• 1 box of white cake mix

DIRECTIONS:

Spray a 9x13 with Pam spray and pour in pie filling. Sprinkle white cake mix over the pie filling and then melt two sticks of butter and pour over top of cake mix. Bake at 350 degrees until cake mix is golden brown.

Take this dish up a notch with homemade ice cream!

Visit CityLifestyle.com/Topeka to view additional photos from this article.

“I’VE NEVER BEEN IN

IT’S A LOT LIKE THIS,” MCCOLLUM LAUGHED.

ARTICLE BY SUE BALDANI | PHOTOGRAPHY BY THOMAS HALL/BRANDON CUMMINS AND PROVIDED

A Toast to Tequila

A CELEBRATION OF HISPANIC CULTURE AND LATINA LEADERSHIP

After a 10 year hiatus, the much anticipated Suave Agave is back at Townsite Tower Ballroom on October 21st. For participants, it’s a night of great fun that includes tequila tasting, a tequila infused four-course dinner (prepared by Chef Guillermo Rivera), silent and live auctions, and music. Even more important, it’s an opportunity to support young ladies with their educational pursuits.

Suave Agave is a major fundraiser for MANA de Topeka, whose mission is “to create a better quality of life for all Hispanics and the Topeka community through Latina Leadership.”

“I think there’s always a need for scholarships,” says event chairperson, Debbie Davis. “These scholarships provide another avenue for Latina girls looking for help with going to college. This event helps us continue to support Latina Leadership through education and opportunity.”

Adds Veronica Padilla, the co-chair of MANA de Topeka, “MANA is part of a national organization and we've decided that getting our young ladies educated and having them think beyond high school is important. And, when we say educated, we don't mean just college. They can decide to enrich their lives by going to Washburn Tech or trade school.” The scholarships can help with tuition as well as other needs such as supplies and books.

These scholarships may also be used to assist in other ways. “We may run into some situations where we may want to give a non-traditional scholarship later on in the year for someone that just really needs some help getting to her goal,” says Veronica.

The number of scholarships will be dependent upon the success of the event, but they would like to give out no less than five. “We are setting up for 300 guests and hoping we can get to that number,” says Debbie. “That’s our goal.”

During the event, there will be a silent auction where guests can bid for unique wooden wine boxes

that may be filled with wine, gift cards, money and/ or other great items. “The boxes are gorgeous and are like pieces of art in themselves,” says Veronica.

“We're hoping to get a couple of art pieces too,” says Debbie. “In the past, we've had decorated dishes, vases, and sun-inspired art pieces.” The MANA logo resembles a sun rising.

Brandon Cummins, the director of education for Altamar Brands, LLC, will be hosting the tequila tasting. “Obviously, it’s a fantastic adult beverage, but the level of complexities it presents – nuances of flavor all based upon where the agave was grown, how it is prepared, cooked, crushed, fermented, distilled and then aged all play a massive role in the final product profile,” he says. “Not to mention, many of these producers have generational knowledge, and the art of making great agave spirits is very much culture in a bottle.”

Guests will learn how to buy a great tequila too. “I always mention looking for 100% agave, traditionally made, and additive free options, but the most important aspect is to ‘drink what you like, BUT know what you’re drinking.’ I also strongly advocate downloading the Tequila Matchmaker app – it’s a great free resource that helps catalog production methods, flavor profiles, and helps designate if a tequila is ‘Confirmed Additive Free.’”

John Dicus, CEO of Capitol Federal, will be speaking about his experiences with tequila as well. “He has become a local aficionado and has tastings also, so he is very knowledgeable,” says Veronica.

For Debbie and Veronica, being a part of this event is a lot of fun. “It’s also a great way to build camaraderie with each other and with the community,” says Debbie. “It's a great feeling.”

“It’s an even greater feeling when we fill the room,” says Veronica.

To find out more and buy tickets, go to MANAdeTopeka.org

The evening will include:

• Learning the Art of Tasting Tequila

• Silent and Live Art Auction

• A Tequila Infused Four-Course Dinner

• A Suave Agave shot glass

• Music and Entertainment

Become a sponsor. This event is possible because of organizations like yours that believe in higher education and the value of the Latino culture to business and community.

Front Row: Haydee Zamora, Marisol Marcelo Back Row: Veronica Padilla, Debbie Davis, Gabriella Guerrero, Yolanda Torrez

John Dicus/CEO of Capitol Federal

Brandon Cummins/DOE for Altamar Brands, LLC

Chef Guillermo Rivera

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C Cathathy Lutz y Associate Broker/Realtor 785-925-1939

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The Show Must Go On!

HOW A LOCAL DINNER

THEATRE IS KEEPING LIVE THEATRE ALIVE

ARTICLE BY KELSEY HUBER

Right here in the heart of our Golden City, we have a one-of-a-kind Topeka treasure that has withstood the test of time. The Topeka Civic Theatre, located at 3028 SW 8th Avenue, is the oldest continuously running dinner theatre in the nation! Since 1936, residents have been volunteering to keep this theatre running come hell or high water. And high water did come! In July of 1999, the Topeka Civic Theatre moved from its old warehouse location which had flooded several times, to its current location, the former Gage Elementary School. We spoke with Vickie Brokke, president and CEO of Topeka Civic Theatre, about its proud history and the exciting changes for the upcoming season.

Because they have such a long history in the theatre world, TCT gets first dibs when it comes to choosing shows. “We may be old, but we’re not dusty!” Brokke joked. She explained that there are three main royalty houses that control the rights to Broadway productions. “We have been around a long time and we sell a lot of tickets for them, so we have a very close relationship,” she explained. “We are often the first in the nation to do shows right off of Broadway. For instance, Tootsie just closed on Broadway a couple of months ago. The royalty house called and asked us if we were interested. We jumped at the chance.” TCT will have 20 performances of Tootsie in July and August of 2024.

Brokke said the heart and soul of TCT is the many volunteers. “I think that’s how we’ve flourished for so long,” she said. TCT consists of 22 staff members and an army of 567 active volunteers. For

PHOTOGRAPHY BY WAGERS PHOTOGRAPHY/INNOVATIVE MEDIA CREATORS

Wagers Photography

Wagers Photography

Wagers Photography

almost 90 years, Topekans have been giving of their time and talents to keep the doors open and the curtain continuously rising. “From the warm smiles at the box office to the set designers and builders to the actors themselves, these people really have a heart for live theatre,” Brokke said. “Topeka is truly blessed to have so much talent.”

But let’s not forget about the other half of dinner theatre’s appeal…the dinner! To quote the musical Oliver, “Food, glorious food” is what makes dinner theatre such an appealing night out. TCT is excited to announce that they are reuniting with Engroff Catering to create an impressive culinary experience. “Engroff is not only back, but they have done a complete kitchen upgrade, replacing older equipment and improving our facilities along with our food,” Brokke said.

Showgoers can expect to enjoy a delightful menu including soup, the famous TCT signature salad, freshly carved meat at almost every meal, and delicious sides. Crowd favorites include chicken marsala, prime rib, beef brisket, honey pecan chicken and blackened tilapia. The menu varies with each show and includes vegetarian and gluten-free options for those with dietary restrictions. We would be remiss if we didn’t mention the delectable desserts served at intermission.

“Our full bar and expert bartenders will be sure to keep your whistle wet,” Brokke added. Brokke shared the recipe for one of the fan favorite drinksthe Skirt Lifter.

TCT SIGNATURE SKIRT LIFTER COCKTAIL RECIPE

INGREDIENTS:

Tuaca - 1 shot

Kahlua - 1/2 shot

Irish Creme - 1/2 shot

DIRECTIONS:

Mix liquor, pour over ice, add a splash of club soda to taste, enjoy.

Be sure to try the adult milkshakes including the Butter Shots and the Cherry Freeze - cherry liqueur blended

with ice cream. The 2023-2024 season has something for everyone! The new season began in September with 9 to 5 the Musical based on the movie starring Dolly Parton and featuring her songs. “Dolly was in Kansas promoting her Imagination Library and gave us a shout out,” Brokke shared. “Musicals are our most popular shows.”

Brokke said the heart and soul of TCT is the many volunteers. “I think that’s how we’ve flourished for so long.”

Innovative Media Creators

Innovative Media Creators

Wagers Photography

“One of my beliefs is that there are certain institutions within a community which stand for the spirit and heart of that community, there's the church, the local football team, the local pub and the theatre.” -  David Soul

If you haven’t experienced live theatre, you are in for a treat. Enjoy a fun night out with your spouse, siblings, or friends, eat like kings, and support this rare and unique

the DETAILS

HERE’S WHAT TO LOOK FORWARD TO THIS SEASON: The Sheffel Theatre “Mainstage”

AGATHA CHRISTIE’S THE HOLLOW

Oct. 20 - Nov. 4

IT’S A WONDERFUL LIFE

Nov. 24- Dec. 22

DRINKING HABITS

Jan. 19 - Feb. 10

SCHOOL OF ROCK

Mar. 1 - Mar. 30

THE BOOK OF WILL

Apr. 19 - May 4

CLUE: ON STAGE

May 31 - Jun. 15

TOOTSIE

Jul. 5 - Aug. 10

Showtimes are Thursdays 7 PM, Fridays & Saturdays 7:30 PM, and Sundays 2 PM

art form. “This legendary theatre would not be possible without the support of the community,” Brokke said.

“Topeka is such a special place. They truly have a heart for the arts.” For more details, including ticket prices and availability, visit Topekacivictheatre.com Visit CityLifestyle.com/Topeka to view additional photos from this article.

Wagers Photography

RAISE YOUR GLASS

ARTICLE BY SUE BALDAN PHOTOGRAPHY BY THOMAS HALL/EAGLE AERIAL SOLUTIONS

After working in the computer industry for over 25 years, Vance and Jennifer Kutch were ready for a big change. Last year, they got out of the office and into the vineyard by becoming the new proprietors of Crooked Post Winery in Ozawkie.

During COVID, the couple tried their hand at making their own wine at home. “Then, for some strange reason, we thought we could take on an entire wine operation,” says Jennifer, laughing.

They thought right. “We have two-and-a-half acres of grapes,” says Vance. “We grow Concord, Edelweiss, St. Vincent, Framinette, Vignoles, and Corot Noir.” With the exception of Concord, a domestic grape, all of the grapes are FrenchAmerican hybrids that are able to flourish in the Kansas climate.

After the grapes are harvested, the crushing and transferring of the grapes to the tanks happens in the basement of the winery. Then, the wine making process begins. “Last year, we did about 8,500 bottles” he says. “We also buy grapes from the previous owners.”

Wine can be purchased to go, but many of their customers like to sit and relax on the property. When the weather is nice, the patio is a great place to hang out, drink wine, and

eat some food. There’s also an indoor area that can seat 40 to 50 people.

“The views are very nice,” says Vance. “We have the fields across the street and it's very, very rural.”

Customers can do a wine tasting and buy a wine flight, or they can buy it by the glass or bottle. “Our most popular wine is called Perry Sunset,” says Jennifer. “It's a blend of two different grapes and it's a sweet blush. Other popular ones are the Cabernet Franc, a red which is semi sweet, and the Edelweiss.” There's basically something for every taste preference.

If guests want something to eat while enjoying their wine, Vance makes delicious pizzas in the summertime. “Everything is made from scratch - the dough takes about four hours to make from start to finish,” he says. “We try to keep the pizzas relatively simple for the most part and there are seven or eight different varieties, plus one unique one which we try to have at least once a week.”

One of the most requested is the Tuscan Sausage Pizza with bell pepper, onion and mozzarella cheese. “Probably our most unique one is the Mediterranean, which is a pesto base with a mixture of olives and cheese,” says Jennifer.

“The previous owners also offered pizzas and they helped us learn how to do it,” she says.

Year round, there are charcuterie boards filled with grapes, sliced cheeses, crackers and summer sausage, plus appetizer favorites which include mozzarella sticks, breaded ravioli and jalapeno poppers.

Crooked Post Winery also hosts bingo once a month for various charities. “We pick a different charity every month and all the proceeds go to that charity,” says Jennifer. “Many of the prizes are either donated or those that our staff comes up with. We’re also looking at doing painting classes in the future.”

The couple, who live just a mile away from the winery, have also made a lot of great friends through the business. “A lot of people come out and pick and do all that stuff, but there's this group that even after the fun part of picking is over, they stay and help with the cleaning and all the things that aren’t so much fun just to make sure that we succeed,” says Vance. “And the staff that stayed with the winery have also been instrumental in making sure we're good at what we do.”

Stop by soon to meet Jennifer and Vance and experience everything they have to offer. “It's just very homey here,” he says.

CrookedPostWinery.com

Visit CityLifestyle.com/Topeka to view additional photos from this article.

Owner

Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

• 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!

TOASTED MALLOW

• 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!

PUMPKIN BRAIN PURÉE

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

Stanley Park

by Timothy Taylor

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.

The School of Essential Ingredients

by Erica Bauermeister

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

by Ernest Hemingway

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.

The Sol Majestic

by Ferrett Steinmetz

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.

SIP 'N SAVOR

The Golden City's Food & Drink Guide

Herman’s is where old fashioned quality meat and customer service meet - it’s a treat for your tastebuds. When you walk through the front door you’ll say, “Yum... it smells so good in here!” Dine-in at our BBQ restaurant or grab some steaks for dinner, order a deli sandwich for lunch, or for a snack, homemade beef jerky. You’ll be back for more. Rib Tips are on sale every Wednesday and Thursday. Check Facebook for weekly and monthly specials. Visit hermansmeat.com .

PHOTOGRAPHY BY THOMAS HALL EAGLE AERIAL SOLUTIONS

Hot Polish Sausage, Burnt Ends, Rib Tips, Pulled Pork