Topeka, KS October 2024 by City Lifestyle

Savor the Season in our Golden City

Raising a Glass to Flavor: A Celebration of Culinary Creativity

Get ready to embark on a delicious journey through this issue, where every page is seasoned with the flavors of life and the thrill of discovery. Whether you enjoy experimenting with new dishes and untried ingredients or prefer perfecting the oldest drink in history (like our local mead maker), we've curated a feast for the senses that's sure to tantalize your taste buds and ignite your culinary curiosity.

I'm all about celebrating the joy of eating and drinking. I like carbs and classic comfort foods, but I also enjoy exotic dishes that transport you to far-off lands. Inside, you’ll find some delicious fall apple recipes including Apple Galette With Caramel Drizzle and an Apple Chutney for topping any protein. These are perfect for Thanksgiving or to bring to a holiday get-together. Plus, delight your holiday guests with a delectable duck dish straight from Chef Shell at the Weather Room.

Food has a unique way of bringing people together. Sharing a meal fosters connection, creating moments of joy, comfort, and community in our Golden City that unite us around the table. Speaking of community, don’t miss the breakfast fundraiser with the Boys and Girls Club of Topeka.

So pour yourself a glass of mead, grab your fork, and dive into a culinary journey. After all, life is too short for boring meals. Let's make every bite an experience, every sip a celebration. Here's to good food, good drinks, and the great memories they create.

Bon appetit!

KATHY GRAHAM, EDITOR @TOPEKALIFESTYLE

October 2024

PUBLISHER

Brian Rodehorst | brian.rodehorst@citylifestyle.com

EDITOR

Kathy Graham | kathy.graham@citylifestyle.com

STAFF WRITERS

Sue Baldani | suebaldani@yahoo.com

Kelsey Huber | khuber2@gmail.com

Amanda Knowland | amandalanum@gmail.com

STAFF PHOTOGRAPHERS

Kristol Kumar | kristol@kristolkumar.com

Lindsey Wagers | info@wagersphotography.com

Create Uplift | info@createuplift.com

CONTRIBUTING WRITER

Angela Broockerd

CONTRIBUTING PHOTOGRAPHERS

Janie Jones, Emma Highfill

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

EXECUTIVE DIRECTOR OF HR Janeane Thompson

AD DESIGNER Branden Cooper

LAYOUT DESIGNER Andi Foster

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Team Blake - Toy Drive

Team Blake Foundation's Annual Christmas Toy Drive is now accepting donations! This toy drive began in 2017 when our two year old son passed away from cancer. Blake would receive gifts from strangers and for a moment, he would forget he was sick and be full of joy. Doing the same for others, we appreciate new toys, puzzles, stuffed animals, games, donations, and can be dropped at T-Shirts Etc located at 923 SW Fairlawn Road. Visit foreverteamblake.com

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Sara Schultz - Creative Adds Color Analysis To Her Services

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ARTICLE BY KELSEY HUBER | PHOTOGRAPHY BY CREATE UPLIFT

You a Buzz! Let the Bees Give

HOW A LOCAL MEAD MAKER IS PUTTING A NEW TWIST ON THE WORLD’S OLDEST DRINK

Freddy DiGiovanni tasted mead for the first time in the late 90’s at the Kansas City Renaissance Festival and he was immediately hooked. He started making mead in 2016, and since then he has made about 50 different flavors of mead. What exactly is mead? Mead is honey wine. All you need to make it is honey, water, and yeast.

“There are three things you can ferment,” DiGiovanni went on to explain. “Beer, which is made from fermented grain (barley, wheat, rye, or rice), wine, which is made from fermented fruit (usually grapes), and mead, which is made from fermented honey.” Mead, however, is considered the oldest known alcoholic beverage, predating wine and beer by thousands of years.

The earliest evidence of mead dates back to 7000 BC in Northern China. Mead is mentioned in ancient Greek history as a gift from Aphrodite, earning it the nickname “nectar of the gods”. Legend has it that the word “honeymoon” came from the practice of giving newlyweds mead to drink in their first month of marriage to help with fertility.

Mead made with fruit is called melomel. Mead made with spices or herbs is called metheglin, which comes from the Welsh word metheglyn which means “medicated” or “healing liquor”. This is where the modern word “medicine” comes from.

“I love making mead because it is environmentally friendly,” DiGiovanni said. “It helps beekeepers because they sell more honey and the bees help us by pollinating all the plants we need.” Compared to the grain industry, which requires large amounts of water to keep the crops alive, all the bees need to make honey are some wildflowers that grow naturally with just the water that nature provides. Plus, wildflowers don’t deplete the soil like grain crops do.

DiGiovanni uses local honey almost exclusively and sources it from T Creek Bees in nearby Berryton, Kansas. He grows his own herbs and berries as well. While he mostly makes mead for himself and friends, he said he’d love to start a business selling mead. “I would love to see Topeka have a business that makes a locally sourced beverage,” he shared.

From strawberry mango to chocolate cayenne (Mexican hot chocolate) to ginger and ginseng, he has experimented with a wide variety of flavors. DiGiovanni usually has two to three batches going at any given time. Fermentation time can take from three to six months depending on the size of the batch. “I’m starting my fall and holiday flavors now,” he said.

This year, fans can look forward to a pumpkin pie mead for Thanksgiving and a candy cane hot chocolate mead for Christmastime. “I’m also making an orange-spice mead for Christmas. That is my most popular one,” DiGiovanni added. “It is based on an ancient Yuletide drink called a Wassail, which you may recognize from the Christmas carol ‘Here We Come A-Wassailing’. It’s so yummy!”

If you’d like to try some local mead, you can call DiGiovanni at (785) 806-7257 or email him at mbesau@msn.com.

Recipe for SUCCESS

Chef’s Culinary Journey from Grandma’s Kitchen to The Weather Room

ARTICLE BY AMANDA KNOWLAND

An exceptional meal is defined by a harmonious fusion of meticulously crafted flavors, artful presentation, and a dining experience that leaves a lasting impression on both the palate and the memory.

For The Weather Room’s Chef Nubian Shell, his journey to one of the most beautiful restaurants in America began with humble kitchen duties alongside his grandmother.

PHOTOGRAPHY BY KRISTOL KUMAR

KRISTOL KUMAR PHOTOGRAPHY

“I started just peeling potatoes and helping around the kitchen doing anything she asked,” Shell recalls. “I would have rather been playing with friends, but over time I came to fall in love with food and cooking.”

Despite his initial reluctance, Shell’s time in his grandmother’s kitchen laid the foundation for a deep-seated love of cooking. A chili competition in a high school home economics class changed his trajectory.

“Winning first place and receiving my teacher’s encouragement made me realize that cooking could be more than just a hobby—I could do something I love for a career,” Shell explains.

Shell’s culinary evolution took another significant leap when he joined Chef Khaled Alshahri’s team at The Weather Room inside Downtown Topeka’s Cyrus Hotel.

“I really wanted to learn from and work with Chef Alshahri,” he recalls. “He hired me and took me under his wing, teaching me the ways of fine dining.”

Chefs draw inspiration from various sources. For Shell, his inspiration comes from the customers.

“I love to see people enjoying my food and to hear the feedback they have about the food we cook,” he says.

A guiding principle in Shell’s kitchen is the mantra of his first mentor: the 5 Ps – ‘Proper Preparation Prevents Poor Performance.’ In fact, his advice to home cooks is mise en place: “Making sure you have all your correct ingredients and the right equipment to prepare whatever it is you are preparing.”

For Shell, the most rewarding aspect of his job is the creative freedom it allows.

“I love experimenting with new dishes, combining the comfort foods of my childhood with sophisticated fine dining techniques,” he shares.

In fact, Chef Shell is sharing a special recipe he created – Duck Creole - with Topeka City Lifestyle readers to create at home. However, if you’d like to leave the cooking to the pros, The Weather Room is adding this special dish to the menu for the month of October in honor of Topeka City Lifestyle Magazine! He recommends pairing this dish with dry red wine, such as a Cabernet, for the ultimate flavor experience.

DUCK CREOLE

Ingredients

• 3 tablespoons butter

• ½ cup finely diced onion

• ½ cup chopped green bell pepper

• ½ cup chopped celery

• 2 cloves garlic, minced

• 2 tablespoons cornstarch

• 1 (14.5 ounce) can stewed tomatoes

• 1 (8 ounce) can tomato sauce

• 1 cup water

• 1 tablespoon Worcestershire sauce

• 2 teaspoons Cajun seasoning

• 1 teaspoon chili powder

• Tabasco, to taste

• 1 pound Duck breast

• 1 tablespoon lemon juice

• 2 teaspoons chopped fresh thyme

Directions

1. Gather ingredients. Melt butter in a 2-quart saucepan over medium heat.

2. Stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5-7 minutes.

3. Mix in cornstarch.

4. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and Tabasco. Bring to boil, stirring frequently.

Cook the duck breasts

1. Preheat oven to 350 F. We’re aiming for a perfect medium-rare, which is reached when the internal temperature is 135 F.

2. Heat small amount of canola oil in large skillet over medium heat, no higher!

3. Add duck breast skin side down and cook undisturbed for 5-8 minutes, or until the fat has rendered. You’ll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and skin is crispy and golden brown.

4. Flip the duck. Gently turn duck breasts over, flesh side down, being careful not to puncture the skin.

5. Transfer pan to preheated oven and cook for 5-7 minutes.

6. Check temperature to ensure desired doneness is reached. Slice and put creole mixture in a bowl. Place duck on top. Garnish to your liking.

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CRAFTING A HERITAGE HOME FOR WASHBURN UNIVERSITY’S PRESIDENT

Honoring the Past Building the Future

ARTICLE BY KELSEY HUBER | PHOTOGRAPHY BY EMMA HIGHFILL PHOTOGRAPHY

It all started in early 2023 when Washburn University received a private donation to build a president’s home.

“Our motto is ‘From Concept to Completion’ so when we learned that they needed someone who could not only draw up architectural plans, but then design the home, build it, and fully furnish it, we knew this job was a perfect fit for us,” said Tammy Thiessen, Founder and Creative Director at Thiessen Design + Construction in Topeka. “We were so excited to create something beautiful that reflected the rich history of Washburn University.”

Washburn University is located in a beautiful historic neighborhood, surrounded by homes that have been around for decades. The university and the president, Dr. JuliAnn Mazachek, wanted the home’s design

to complement the neighborhood. “Immediately, I had this concept in my mind of making this brand new home look like it was built a hundred years ago,” Thiessen said. To meld the new with the old, the architectural design team borrowed classic elements from the university like limestone, but used a different cut to make it feel more residential and less commercial.

“The facade is all stone and we used a lot of special details on the exterior like dental molding, arched windows, and an arched front door to create the look of a much older home,” Thiessen shared. In fact, when Dr. Mazachek brought a visitor to see the exterior during the build process, they said, “Oh, I thought you were building a new home, but you’re renovating.”

“That was the biggest compliment we could have received,” Thiessen said. The exterior indeed hearkens back to architectural styles of a century ago, and the entryway echoes that theme. Custom white tile greets guests with the university name, Ichabod mascot, and the established date 1865 inlaid seamlessly into the design. “It’s almost like you’re transported into the past the moment you walk through those gorgeous mahogany double doors and you see the vintage tile that would have been found in homes long ago,” Thiessen said.

It was important that the main level embody the spirit of the university, so the design team incorporated Washburn elements tastefully throughout. The study features oak paneled walls and built-in shelves styled with key books from the university along with copper Ichabods curated over the years. “That’s the fun part of this project,” Thiessen shared. “I always tell my clients that we want this to feel like their space and to reflect who they are. I’m so pleased that we were able to bring all these elements together in an elevated and sophisticated way for Washburn.” A memorabilia gallery showcasing the growth of the college and its long history stretches along another wall. “I love that these

things aren’t in an archive somewhere, but they’re able to be seen and enjoyed,” said Thiessen.

Other touches like beautiful art hanging on the walls and comfortable upholstered furniture create a warm and welcoming atmosphere while varying shades of the well known Washburn blue tie the space together. “It functions as this cozy space where they can host and entertain students, donors, and honorees,” said Thiessen. She added that she has found that the last 20% of the project - the furnishings and styling - is really the secret to making the space feel like it’s home. “I’m so happy for homeowners when we take it all the way to the end because then it feels complete and finished and they can just move in and enjoy it.”

“Someone described the president’s home as ‘the living room of the university’ and I just love that because it perfectly encapsulates the purpose of the home,” she said. “The president’s house is a heritage home. It’s going to be here for a long, long time. Washburn University is such a jewel in our community. To get to be a part of that and to build into the community like this was such an honor.” To learn more about Thiessen Design + Construction, visit tdesigncompany.com

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ENRICHING YOUNG LIVES

Programs that Support and Encourage Lifelong Success

ARTICLE BY SUE BALDANI | PHOTOGRAPHY PROVIDED

When Dawn McWilliams became the CEO of Boys & Girls Clubs of Topeka 13 years ago, she was thrilled. “I was a reserve officer for the Topeka Police Department, and I connected with some amazing families and young people,” she says. “I wanted to get more involved in helping them be successful.”

The Clubs provide everything from before-and-after-school care, sports, and healthy meals to literacy programs, back-to-school supplies, and mental, social, and academic support. Of course, all of these muchneeded programs take funding.

“Thanks to incredible donors, we’re going to completely overhaul our playground,” says Dawn. “Bruce and Theresa McPherson have both championed the transformation of the outdoor play area at our main Clubhouse [which has been in use since 1977], located at 550 SE Adams St. into an Adventure Oasis. It’s specifically designed for children aged 5 to 11 to foster creativity, imagination, and resilience while developing fine and gross motor skills. The design will promote health and wellness, encourage family engagement, and, most importantly, ensure plenty of fun in a safe environment.”

T. C. Broadnax named one of Top 5 players in City and State

T. C. Broadnax

Its Rise & Shine Breakfast is being held to assist in raising additional funds for this and other projects, while also making the community more aware of what the Clubs offers young people.

“Typically our fundraising initiatives have been held at rented halls or centers, which is lovely, but this one’s going to be held at the Club, which I have dreamt about,” Dawn says.

The guest of honor and speaker will be T. C. Broadnax, who joined Boys & Girls Clubs of Topeka at age 6 and stayed until he aged out at 18. “My parents wanted me to have a safe, nurturing and supportive environment to go to after school,” he says. “It was like my second home.”

He especially loved playing basketball there, and later played for Topeka High School. In 1987, he was named one of the five best players in the city and the state. “The people and the coaches who worked at Boys & Girls Clubs would always tell us that we were going to be successful. I wanted to live up to that belief.”

T.C. has surely done that. Over the years, he’s had a very successful career in government and has served on many executive boards.

Although he moved out of state years ago, he always managed to

stay involved with Boys & Girls Clubs. “I wanted to do something to give back to young people, so I’ve always found a way to make sure I stayed connected and to do my part, particularly in leadership roles.”

When asked to be the guest speaker, he says he was humbled and flattered. “I’m excited to come and inspire people to support Topeka Boys & Girls Clubs,” he says.

Today, T.C. lives in Austin, Texas, with his wife Andrea, whom he first met while walking from school to the Club. “I was probably about 9 or 10, and I told her one day we were going to get married.”

They later dated throughout high school. Although they went their separate ways for a while, they married seven years ago and now have a blended family with two 14-year-old sons and a 16-year-old daughter.

The Rise & Shine Breakfast will be held on November 1, 2024, with a VIP Social at 7:00 am and breakfast from 7:30 am to 8:30 am. City dignitaries will be there to meet T.C. and other business leaders and to interact with young members.

For more information and tickets, go to BGCTopeka.org/S/RiseandShine.

The breakfast menu includes:

• Rosen’s Gourmet Bagels (based out of Austin, TX) will be providing an assortment of bagels and artisanal schmears

• Assorted Fruit

• Bacon

• Yogurt

• Orange and Apple Juice

• World Cup Coffee

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Apple INSPIRATIONS

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

DELICIOUS RECIPES TO WELCOME THE FLAVORS OF FALL

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cure-all, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

This take on the classic grilled cheese is sure to satisfy your fall cravings.

ELEVATED GRILLED CHEESE ingredients:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny Smith apple, sliced

• Arugula

• Thinly sliced ham, optional

directions:

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill in skillet on both sides.

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham.

APPLE CHUTNEY

ingredients:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• 1/4 cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• 3/4 teaspoon cinnamon

• 1/2 teaspoon nutmeg

directions:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops.

Easier than pie but with all the same textures, this gooey warm dessert is sure to please.

APPLE GALETTE WITH CARAMEL DRIZZLE

crust ingredients:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

filling ingredients:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

crust directions: (Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

fi lling directions:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

assemble and bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

This easy fall cocktail is festive and delicious. Served hot or cold, it is a crowd pleaser.