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LIFESTYLE LETTER

The Table That Brings Us Together!

October 2026 PUBLISHER

Derrick Stephens | derrick.stephens@citylifestyle.com E D I TO R I AL C O O R D I N ATO R

Kartik Rajendran | kartik.rajendran@citylifestyle.com

Food and beverages are about so much more than what is on the plate or in the glass. They are part of the moments that bring us together, create memories, and remind us of what matters most in life: the people we share it with. Think about some of your favorite memories. Chances are, many of them happened around a table. Maybe it was a family dinner after a long week, a Sunday brunch with friends, a birthday celebration, a first date, or a casual night out at a favorite local restaurant. The food may have been memorable, but it was the people, conversations, laughter, and experiences surrounding it that made those moments special. There is something powerful about sharing a meal. It creates an opportunity to slow down and be present. In a world that constantly seems to move faster, sitting down together gives us a chance to put our phones away, forget about our busy schedules, and simply enjoy one another’s company. Food also has a unique way of connecting us to our history and culture. Family recipes are passed from one generation to the next. Certain meals remind us of grandparents, holidays, childhood, or places we have traveled. A familiar smell or favorite dish can bring back a memory in an instant. Food tells stories, and every community has its own stories to share. Here in Tulsa, food and beverage are also an important part of our community. Our restaurants, coffee shops, bakeries, bars, markets, and local gathering places give people spaces to connect. They provide opportunities for entrepreneurs to share their passion while creating places where neighbors become friends and visitors feel at home. Ultimately, food is not simply about satisfying hunger. It is about connection. It gives us a reason to gather, celebrate, catch up, welcome someone new, and enjoy the people around us. Life is made up of moments, and some of the best moments happen around a table. So take the time to invite someone to dinner, meet a friend for coffee, or gather your family for a meal. Put down the phone, pull up a chair, and stay a little longer. Because sometimes, the most meaningful conversations—and the best memories—begin with something as simple as, “What’s for dinner?” DERRICK STEPHENS, PUBLISHER @ T U L SAC I T Y L I F E S T Y L E

E D I TO R

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Marquess Dennis Sr., Liz Horkey, Kristen Maitland C O N T R I B U T I N G P H OTO G R AP H E R S

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

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

16 Featured

24 28

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Hop On Over to Sapulpa

Sapulpa’s first brewery is a cornerstone to one of the most popular events in Sapulpa.

Behind the Door on Boston

Boston Title & Abstract blends French tradition and old-world Tulsa charm.

Lifestyle Letter

City Scene

Business Monthly

Eat Right FOOD + BEVERAGE

Local Limelight ENTERTAINMENT

Healthy Lifestyle HEALTH + WELLNESS

Home Update FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Events

Family Care LOCAL SERVICES

Date Night, Shaken

Dinner, live jazz and a fall cocktail worth making time for.

On the Cover Executive Chef Roque Heidler prepares a dish inside Boston Title & Abstract’s downtown Tulsa kitchen. Photography: Andrew Saliga

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

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

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

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1: Since opening six months ago, Natsukashii has become a go-to spot in the Arts District. 2: Natsukashii serves modern homestyle Japanese cuisine, blending traditional dishes with Western-inspired comfort food. 4: The “Good Flirts” cocktail blends Oaxacan rum, watermelon, togarashi, falernum and lemon. 5: Every Wednesday is Dumpling Night at Natsukashii, featuring a new weekly special. 6: Dumpling Night is the perfect place to gather and try something new every Wednesday.

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Discover a New Approach to Heart & Vascular Health Join Lifestyle Medicine for an ECP Open House on Thursday, October 15, from 11 a.m.–7 p.m. Learn what concierge medicine is all about and discover how External Counterpulsation (ECP) Therapy may support circulation, cardiovascular health, energy, and overall wellness. Come meet our team, explore our approach to personalized care, and learn how ECP can be part of a comprehensive Lifestyle Medicine plan. Stop by and discover what better health can feel like!

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GARDEN For LIFE Cultivating Health One Season at a Time

ARTICLE BY KRISTEN MAITLAND

Recent headlines about a multistate outbreak of cyclosporiasis linked to iceberg lettuce have given many of us reason to pause and ask: Where does our food come from? When we grow lettuce, tomatoes, herbs, peppers, cucumbers, or other vegetables, we know where they came from and can take an active role in how they are grown, harvested, and prepared. Homegrown produce still requires safe practices, including clean water, healthy soil, clean hands and tools, and appropriate washing. But growing food can change our relationship with it. There is something healing about stepping into a garden. The scent of fresh herbs, vibrant colors, and quiet rhythm of tending the soil remind us that nature is one of our greatest teachers. Gardening is more than a hobby; it is a living expression of Lifestyle Medicine and a reminder that health flourishes when nurtured with intention. The Garden for Life series was born from a simple truth for our long-term health: the healthiest lives are cultivated, not rushed. When we harvest tomatoes or gather fresh basil for dinner, we are reminded that food is more than fuel. It is nourishment, medicine, and connection. Growing even a small portion of our own food encourages us to eat more vegetables and build meals around fresh, colorful, minimally processed ingredients. Gardening also changes how we think about food. Planting and nurturing a seed creates a deeper appreciation for the time and effort involved in producing what we eat. Beyond the plate, gardening is movement. Digging, planting, weeding, watering, pruning, and harvesting keep the body active in purposeful ways. Movement becomes part of something meaningful rather than another task. Perhaps one of the garden’s greatest gifts is peace.

EAT R IGH T | FO O D + BEVE RAGE

Garden with raised beds

In today’s fast-paced world, stress can feel unavoidable. Yet the garden asks nothing more than our presence. Watching butterflies, listening to birds, or noticing a new blossom creates moments of mindfulness that invite us to slow down. A seed does not become a harvest overnight. Growth happens quietly, often long before we see the results. That lesson is remarkably relevant to our health. We live in a culture that promises rapid transformation, but meaningful health rarely works that way. Health is cultivated. CONTINUED >

Standard ground garden OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T UL SA

Patio garden

The garden also teaches resilience. Not every seed germinates or plant survives, yet gardeners continue planting. Our health journeys are much the same. There will be days when we miss a workout, choose the less nutritious meal, or lose motivation. The goal is not perfection, but returning to the garden—to keep planting, tending, adjusting, and growing. Gardens also bring people together. Friends exchange recipes, neighbors share produce, and families gather around meals made from the harvest. These connections strengthen relationships. You do not need acres of land to begin. A few herbs in a container, a raised bed, tomatoes in pots, or a sunny windowsill can become the beginning of something meaningful. You do not have to grow everything. Just grow something. The Garden for Life series is ultimately about more than vegetables. It is about cultivating a life rooted in wellness: Growing Food. Growing Health. Growing Community. When we grow food, we become more connected to what we eat. When we nourish ourselves with wholesome foods and healthy habits, we strengthen our health and communities. Imagine if we treated our bodies the way we treat a garden we value. We would nourish them, keep them moving, allow time to rest, and appreciate gradual growth rather than demand overnight transformation. Nature has never hurried a harvest, yet season after season, it produces what it was designed to grow. Our health follows much the same principle. Whether you are planting your first tomato, tending a backyard garden, or simply choosing a fresh, colorful meal, every positive decision is another seed planted for the future. Tend your garden with care. Tend your health with the same devotion. In time, both can reward you with a harvest beyond measure. Garden for Life classes begin in January. Check our website or follow us on Facebook.

EAT R IGH T | FO O D + BEVE RAGE

Just as a gardener prepares the soil before planting seeds, we prepare our bodies and minds through daily habits that support long-term wellness. Every healthy meal, every walk outdoors, every restful night of sleep, every moment spent managing stress, and every meaningful conversation is another seed planted toward a healthier future. Lifestyle Medicine focuses on six essential pillars: eating a predominantly whole-food, plant-forward diet; engaging in regular physical activity; prioritizing restorative sleep; managing stress; avoiding harmful substances; and nurturing meaningful social connections. These principles are simple, but they require consistency, patience, and a willingness to keep tending what matters.

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Hop On Over

to Sapulpa Sapulpa’s first brewery is a cornerstone to one of the most popular annual events in Sapulpa.

ARTICLE BY LIZ HORKEY | PHOTOGRAPHY BY HAUG & BEES MEDIA

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

A group of dedicated Sapulpa community members were brewing big dreams about what could be accomplished in Sapulpa through reinvestment, beautification and community support. Their idea was to create a new event on Hobson Avenue that could help people envision what downtown Sapulpa could look like and the lifestyle that could emerge. Hobson Hops brought together live music, craft beer and a preview of what was in the works for the dilapidated street. It was the first time residents got a glimpse of the Route 66 Christmas Chute and the transformation coming to Hobson Avenue. What began as a way to showcase the possibilities for the area has grown into an annual celebration of Sapulpa’s progress and the people working to make that progress possible. CONTINUED >

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

The revitalization of Sapulpa’s downtown area has been years in the making. It’s taken a strong vision and buy-in from the community, as well as support from local government. One of the main goals of the first Hobson Hops was to bring this vision to life. Set in an empty parking lot and facing empty buildings, the music from Hobson Hops’ bands echoed against the buildings and filled the street with sound. No one knew what to expect and no one knew if Hobson Hops would take off, but after that night, the community knew Hobson Hops was here to stay. A newly renovated historical building on Hobson was opened to the public for the first time following its renovation. The community was encouraged to tour the building, which brimmed with historical charm and original features while being equipped for a modern restaurant and communal space. Another building was draped with a banner showcasing what could be developed into housing and park space. At this year’s Hobson Hops, those plans and dreams are realized. The event has become more than a night of music and drinks; it has become a chance for residents to experience firsthand the changes taking place in their downtown. The grand opening of James Calley Brewing Company was set for the evening of the fourth annual Hobson Hops in 2024. An old machine shop was completely transformed into Sapulpa’s first brewery and a future event hub for the community. What started out as an empty building with a dirt floor opened as a gorgeous taproom and special event space. Hobson Hops has always provided residents with the opportunity to try craft beers from local breweries, but this year was the first taste of beer brewed right here in Sapulpa.

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

“The revitalization of Sapulpa’s downtown area has been years in the making. It’s taken a strong vision and buy-in from the community, as well as support from local government.” An event that was already wildly popular has taken off even more with the brewery to complement it. This year, Hobson Hops will be many residents’ first chance to see new townhomes for rent on Hobson, a new space for artists and more buildings that have been restored and brought back more beautiful than before. The event offers visitors an opportunity to walk the area, discover what has changed and imagine what is still to come. Hobson Hops happens to be one of the events that brings people from all over to witness what vision and determination can do for a community. Each year’s Hobson Hops brings new growth, bigger acts and a honing of a favorite tradition. The musical lineup for Hobson Hops this year brings out-of-state talent to Sapulpa. The headliner, the Solis Brothers, hail from Castroville, Texas. They are a high-energy country-rock band that brings an authentic and gritty Red Dirt sound to the stage. Arkansas native and Texas transplant Seth Van Dover draws inspiration from gritty and raw storytelling artists. Hobson Hops will be kicked off by local artists Bria and Joey in their newest musical endeavor, Honey Hush. With an original album set to come out in 2026, the duo finds inspiration in their Tulsa roots. CONTINUED >

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

Together, the music, local businesses, new developments and community atmosphere make Hobson Hops a reflection of Sapulpa’s continued growth. What was once an empty stretch of downtown has become a place where residents and visitors can gather, celebrate and see the future taking shape. Each year, the event offers another reminder that revitalization is not simply about restoring buildings; it is about creating reasons for people to return, connect and invest in their community.

LOCA L LIM E LIGH T | ENTE RTAIN ME N T

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TulsaBodySculpting.com 918-398-0198 | 3562 E 51st St Tulsa, OK | OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T UL SA

PHOTOGRAPHY BY JENNIFER VOSS

RESTORING EVERYDAY Freedom HOW TBS COLLECTIVE WELLNESS RESTORES STRENGTH, CONFIDENCE AND EVERYDAY FREEDOM.

Waking up five times a night to use the bathroom might sound like a minor inconvenience until it becomes your reality. Pelvic-floor weakness can interrupt sleep, limit daily activities and turn a cough or laugh into a source of anxiety. Jennifer Cook, owner of TBS Collective Wellness, understands that wellness concerns extend beyond the body. They can affect confidence, relationships and the freedom to move through everyday life without worry. That understanding shapes the experience she hopes to create at TBS. While the studio offers services focused on both outward results and internal wellness, Cook believes meaningful care begins with listening. She wants clients to feel comfortable discussing concerns they may have quietly accepted or felt too embarrassed to mention.

“For him, the change meant more than fewer trips to the bathroom. It meant finally getting a Jennifer Cook

H EA LT H Y LIF E ST Y LE | H E ALT H + WE LLN E SS

full night of rest.”

For Cook, the work is not simply about offering a treatment. It is about learning what a client hopes to regain, whether that is strength, confidence, restful sleep or the ability to enjoy daily activities again. Sometimes, that connection begins before someone ever intends to become a client. One conversation began outside TBS Collective Wellness. Cook noticed a man in his 80s who needed a restroom but hesitated because of the studio’s “No Public Restroom” sign. They reassured him and invited him inside. The man explained that a medical condition gave him only a few minutes to find a restroom. Cook listened, told him about Emsella and offered him a complimentary session to experience the treatment. He later completed six sessions. Before beginning, he had been waking five to seven times each night. After his fifth session, he reported waking only twice. When Cook followed up 90 days after his final treatment, he said he was sleeping until approximately 6 a.m. For him, the change meant more than fewer trips to the bathroom. It meant getting a full night of rest. Emsella is one way TBS addresses sensitive concerns. The noninvasive treatment is designed to strengthen weakened pelvic-floor muscles. Clients remain fully clothed while sitting on a chair that uses high-intensity focused electromagnetic technology to stimulate thousands of muscle contractions during a 28-minute session. Emsella creates full supramaximal contractions that simulate 11,200 Kegel exercises in 28 minutes, earning it the nickname “the Kegel throne.” Weakness in the muscles supporting the bladder and other pelvic organs can contribute to leakage when coughing, laughing, sneezing or exercising, along with frequent urination and sudden urgency. Treatment requires no surgery or recovery time, and TBS recommends a series of sessions based on each client’s needs. Results vary, but Cook has seen how improvement can truly influence life beyond the treatment room. Her goal is to meet clients without judgment, help them understand their options and create an environment where personal concerns can be discussed openly. Whether someone is seeking outward changes, renewed strength or relief from symptoms they have learned to work around, Cook wants each person to leave feeling heard, supported and more confident in their body.

The TBS Wellness Collective Team OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T UL SA

Sous Chef Adam Leonard and Executive Chef Roque Heidler

BEHIND THE DOOR

on Boston Boston Title & Abstract blends French tradition and old-world Tulsa charm.

Historic front door from Philtower

ARTICLE BY MORGHAN WILLIS | PHOTOGRAPHY BY ANDREW SALIGA

H OM E U P DAT E | FO O D + BE VE RAGE

Open kitchen and Bar

There is a bit of mystery built into an evening spent at Boston Title and Abstract. Tucked into an alleyway in downtown Tulsa, this speakeasy restaurant does not announce itself the way many others might. Even the name is deceiving, sounding more like a real estate office than a fine-dining restaurant. But step inside, and the illusion quickly falls away. The underground dining room glows beneath Edison bulbs, with candlelight flickering across tabletops and wine glasses as conversations carry quietly through the room. Warm wood gives the space a lived-in yet sophisticated feel. Even the front door is an original from the Philtower in the 1920s, a piece of Tulsa history guests pass through before stepping inside. The space nods to the Art Deco glamour that accompanied the city’s oil boom of the 1920s and ’30s. Boston Title does not feel like a randomly themed restaurant, but rather a place that has been there all along. And that was exactly the point. When owner and creator Gregor Donnini named the restaurant, he intentionally chose something that sounded like a long-forgotten title company while quietly hinting at its location on Boston Avenue. In true speakeasy fashion, there is a concealed identity that leaves people wondering what they might find behind the door. Donnini once called Boston Title the “tuxedo T-shirt of fine dining,” serious about the details without the pretension that can accompany an elevated dining experience. The goal is for guests to feel as though they have stepped into an extension of someone’s living room, where dinner turns into another glass of wine and guests are encouraged to linger. That sense of ease has helped build loyalty among staff and returning guests. What guests see during service is only part of the work. Boston Title is open four nights a week, but many more hours are spent preparing, training and sourcing. The team works with local growers for produce, herbs and edible flowers, allowing the menu to respond to what is actually available. One of those growers is especially close to home. Donnini credits his mother as an important part of the restaurant’s story from the beginning. Her garden provides much of the specialty produce and herbs used by the kitchen, along with all of the flowers used to garnish food and drinks or decorate the restaurant. Beyond what she grows, she has supported Donnini since Boston Title’s earliest days, helping shape the restaurant into what it is today.

Gregor Donnini, Owner and Creator

CONTINUED >

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

Roque Heidler, Executive Chef

Seasonal Lamb 3 ways

Greg and his mother in one of her gardens

H OM E U P DAT E | FO O D + BE VE RAGE

Roughly two-thirds of the menu changes with the seasons. Spring and summer bring lighter dishes and chilled wines, while fall and winter make room for richer, warmer flavors. The changes are shaped by the kitchen, local farmers and the ingredients at their best. Chef Paul Wilson helped shape the culinary identity of Boston Title through techniques he learned from a French master chef in New Orleans. After Hurricane Katrina, Wilson moved to Tulsa, bringing his palate for French cuisine with him and eventually to Boston Title and Abstract. After Wilson’s death, Executive Chef Roque Heidler stepped in, carrying that foundation forward with his own technical and artistic approach. Heidler has preserved the restaurant’s French roots while bringing his own eye for technique and presentation. That influence remains visible in dishes like escargot and bouillabaisse, two staples introduced by Wilson that remain even as the rest of the menu changes with the seasons. They serve as a constant thread between the restaurant’s beginnings and where it is today.

Boston Title & Abstract is open four nights a week, but the work begins long before service. Roughly two-thirds of the menu changes seasonally, shaped by local growers and available ingredients. The restaurant also offers around 150 wines, with Coravin technology making rare bottles available to guests by the glass.

Pablo Aguilar, Sommelier and Maître d’

"The name may be fictional, but that old door on Boston Av e n u e i s real , an d so is everything b e h i n d i t ."

The cocktail menu shifts about every three months, but one detail remains consistent: each drink is named after a color in French. Sometimes the color comes first, with the team building a cocktail around the shade, mood and feeling of the name. Past drinks are carefully documented, so even when a favorite leaves the menu, the bar can often bring it back. More recently, the wine program has taken on a life of its own. Drawing primarily on experience gained in New York City, along with an important chapter in Chicago that included time with the James Beard Foundation, sommelier and maître d’ Pablo Aguilar has expanded the restaurant’s once mostly European selection to around 150 bottles from across the world. With the help of a Coravin system, guests can also explore rare wines by the glass that would typically only be available by the bottle. The name may be fictional, but that old door on Boston Avenue is real, and so is everything behind it. The candles are lit each night. The farmers behind the ingredients have names. The menu changes with the seasons. The staff stays, and guests return. Boston Title & Abstract may have started by creating the story of a place that never existed, but nine years later, it has a history all its own, rooted firmly in Tulsa itself.

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

DATE NIGHT, SHAKEN

ARTICLE BY MORGHAN WILLIS

PHOTOGRAPHY BY HEATHER BROOMHALL

Dinner, live jazz and a fall cocktail worth making time for.

Tuck and Kate Curren with their grand daughter, Zoe.

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

Date night has a funny way of being the first thing to disappear when life gets busy. Before the rush of the holidays sets in, October offers a chance to slow down, reconnect and make an ordinary evening feel intentional. At Duet Restaurant in downtown Tulsa, that idea feels right at home. Owners Tuck and Kate Curren first met while working in the restaurant industry 45 years ago before eventually opening Duet together. Today, their granddaughter is part of the family business, helping shape it's future. That history gives the restaurant a sense of warmth that feels fitting for couples looking for a place to linger longer over dinner. For those looking to make a night of it, Friday and Saturday evenings feature live jazz from 6:30 to 9:30 p.m. The music adds energy to the room without taking over the evening, creating a setting that leaves space for conversation. Dinner, music and a good cocktail are enough to turn a weekend into something worth looking forward to. This fall, Duet’s Brown Sugar Shaken Espresso Martini offers a seasonal twist, pairing bold coffee flavor with the deeper sweetness of brown sugar. Smooth, frothy and just sweet enough, it feels like the kind of drink made for sipping slowly across the

INGREDIENTS • 1 oz. vodka • 1½ oz. cold brew • ½ oz. brown sugar syrup • 2 oz. coffee liqueur DIRECTIONS Fill a cocktail shaker with ice. Add the vodka, cold brew, brown sugar syrup and coffee liqueur. Shake vigorously until well chilled and frothy. Strain into a martini glass, garnish with 2–3 espresso beans and serve. NOTES • SERVES: 1 • GLASSWARE: Martini glass • METHOD: Shaken • GARNISH: 2–3 espresso beans

DUET’S BROWN SUGAR SHAKEN ESPRESSO MARTINI table from someone you love. For those who want to bring a little of the Duet experience home, the recipe is simple enough to recreate for a cozy night in, too. And date night does not have to wait for the weekend. Every Thursday from 5 to 9 p.m., Duet offers a three-course dinner for two for $69, making it easy to turn an ordinary weeknight into something that feels like a plan. No anniversary, birthday or major milestone required. More than four decades after Duet’s owners first met, their family is still creating a place for other couples to connect over dinner, music and a shared table. It is a reminder that romance does not always have to be elaborate. Sometimes, making the time is the occasion. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / T UL SA

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OCTOBER 1ST-11TH

Tulsa State Fair Expo Square | 12:00 PM Celebrate one of Tulsa’s favorite fall traditions with 11 days of iconic fair food, live entertainment, carnival rides, shopping, games, and family-friendly fun at Expo Square. From classic fair favorites to new attractions each year, the Tulsa State Fair offers something for all ages and is a can’tmiss way to kick off the fall season. OCTOBER 2ND-3 1ST

Halloween Festival at the Castle of Muskogee Castle of Muskogee | 5:30 PM Experience 12 thrilling haunts, rides and games, plus family-friendly adventures including the Enchanted Boardwalk, Spooky Express and Haunted Hayride. Explore Village merchants, enjoy festive food and live entertainment, or join the nightly Monster Dance. Festival-only admission is $5 or included with a Haunt Ticket. Parking is free. Visit okcastle. com for tickets and details. OCTOBER 2ND

First Friday Art Crawl Tulsa Arts District | 6:00 PM Experience the Tulsa Arts District during First Friday Art Crawl, a monthly celebration of local art, culture, and creativity. Explore galleries, studios, shops, restaurants, and live performances throughout the district while enjoying an evening of community, entertainment, and downtown Tulsa energy.

EVE N TS

OC TOBE R 2 N D

Hobson Hops Downtown Sapulpa | 5:00 PM Kick off fall in downtown Sapulpa at Hobson Hops, a lively community festival featuring craft beer, local wine, food trucks, live music, and family-friendly activities. Stroll along historic Hobson Avenue while enjoying great food, drinks, and an energetic small-town atmosphere just outside Tulsa. OC TOBE R 9 T H

MIX 2026 at Philbrook Philbrook Museum of Art | 8:00 PM Sip your way through one of Tulsa’s most spirited nights at MIX 2026, Philbrook Museum of Art’s annual cocktail competition. Sample creative drinks from local bartenders, enjoy music and the museum’s beautiful setting, and cast your vote while celebrating Tulsa’s growing food and beverage scene. OC TOBE R 1 5T H

Fall Bingo Night Home Builders Association 6:00 PM Join the Women’s Council of Realtors for high-energy bingo, competition and connection. Wear your favorite sports or team attire and enjoy dinner, drinks, bingo with cash prizes and a silent auction. Prizes will be awarded for best dressed and the table with the most team spirit. Purchase tickets at tulsawcr.org/event/fall-2026-bingo.

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

ARTICLE AND PHOTOGRAPHY BY MARQUESS DENNIS SR.

Fatherhood leader Marquess Dennis Sr. believes the greatest inheritance isn’t measured by possessions, but by relationships, wisdom, and the lives we influence ever y single day. 32

FAM ILY CA R E | LO CAL SE RVICE S

PROTECTING YOUR LEGACY “If everything you owned disappeared tomorrow, what would your children still inherit from you?” That’s the question I ask fathers where I go. Most people answer with a house, life insurance policy, or keepsakes. Those things have value, but legacy is much bigger than possessions. It’s our values, character, faith, stories, and the example we leave behind. I understand that because I grew up searching for what many children take for granted: a father’s example. I learned pieces of manhood from coaches, pastors, mentors, and friends’ fathers. None replaced my father, but each left a footprint that helped shape the man I became. That journey eventually led me to co-found Birthright Living Legacy Inc., a Tulsa-based nonprofit that celebrates and supports fathers while helping them become leaders in their homes and communities. We believe fathers shouldn’t have to wait until they’re in crisis to grow. They deserve a place where they’re challenged, encouraged, and reminded that their presence matters. Everything we do is built around one belief: Legacy isn’t something you leave. It’s something you live.

For me, protecting that legacy begins with four pillars: protection, relationships, the written word, and activity. When I speak, I often ask fathers, “Whose voice are your children going to hear when life gets hard?” One of my favorite examples comes from the movie Friday. Near the end, Craig has a gun in his hand. The pressure, anger, and fear are real. Then he hears his father’s voice: “Put the gun down, Craig.” His father is standing beside him, but so is the remnant of every lesson, warning, and conversation planted in him. A drill sergeant can tell you what to do. A father teaches you who to become. In that moment, Craig wasn’t responding to an instruction. He was reaching back to a relationship, a principle, and a voice that had shaped his thinking.

Authority may control behavior for a moment. Relationship can shape decisions for a lifetime. That’s why Birthright Living Legacy invests in relationships through Courageous Fatherhood Meetings, Parent Cafés, Park Crawls, mentoring, and family activities. We don’t simply teach fathers information. We help them build trust, because trust gives a father’s voice the power to echo long after the conversation ends. Protection isn’t just keeping our children away from danger. It’s preparing them to make wise decisions when we’re no longer in the room. That’s also why I encourage fathers to write. Imagine how much wisdom disappears each generation because no one ever wrote it down. The written word allows your voice to keep speaking still. CONTINUED >

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

Every journal on my shelf tells a story. Some pages celebrate victories. Some confess mistakes. Some hold dreams I haven’t reached yet. They aren’t perfect, and neither am I. I don’t write because I’m trying to become an author. I write because one day my children may need my voice.

“LEGACY ISN’T SOMETHING WE LEAVE BEHIND WHEN WE’RE GONE. IT IS BUILT EVERY DAY THROUGH THE RELATIONSHIPS WE NURTURE, THE LESSONS WE SHARE, AND THE MOMENTS OUR CHILDREN REMEMBER FOR YEARS TO COME.”

FAM ILY CA R E | LO CAL SE RVICE S

Sometimes I challenge fathers with what I call the “Surprise Email.” Imagine your son or daughter receives a message later. Would they know what you believed, what you stood for, and how deeply you loved them? Those questions remind us that preparing our story requires intention. People often ask me how I find the time. My answer is simple: Rest looks a lot like work. Healthy marriages require work. Strong families require work. Deep friendships require work. Even joy requires intention. So I ask fathers one more question: What activities are filling your cup and filling your children’s memories? Children won’t remember every lecture we gave. They’ll remember the walks, the laughter, the conversations in the car, the games, the prayers, and the moments when they knew they mattered. One day, someone will tell your story. Make sure it’s a story your family is proud to continue.

STUNNING IS NOT OUT OF YOUR PRICE RANGE! Built with Purpose. Invested in Value.

(305) 978-9666 | 9220 S Toledo Ct., Tulsa OK | V @COHENDEVELOPMENTS