Walnut Creek, CA October 2026 by City Lifestyle

The Edible Backyard F O O D + B E V E R AG E

TH E FO O D ISSU E

O C TO B E R 2 02 6

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LIFESTYLE LETTER

Celebrating Walnut Creek’s Food Community

October 2026 PUBLISHER

Laurel Kellam laurel.kellam@citylifestyle.com E D I TO R

Hemananthani Sivanandam hema.sivanandam@citylifestyle.com CONTRIBUTING WRITERS

Ryan Phillips, Lindsey Hickman, Linda Ditch

October brings a new Food & Drink Issue, with stories that explore the many ways food becomes part of our everyday lives—from growing and preserving it at home to building businesses and gathering around the places we love. We’re taking you into the backyard of contributing writer Lindsey Hickman, where a suburban landscape has been transformed into an abundant edible garden. Her approach to growing and preserving food connects naturally with the stories of two local women who have also turned their experiences and passions into something of their own. At Earthy Roots, Viki Jai and her team are creating convenient, plant-based meals inspired by her personal journey with food and wellness. At Bondadoso Coffee & Tea Collective, Julia Siewert is building a community-centered coffee shop where family, kindness, and a good cup of coffee are always welcome. Together, these stories highlight the people behind the food we grow, make, share, and enjoy—and the personal stories that often inspire what comes next. From the garden to the kitchen to the neighborhood coffee shop, we hope this issue gives you a few new places to discover, ideas to try at home, and reasons to enjoy Walnut Creek’s food community this fall. Warmly,

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

Kim Luna Photography, Studio 96' Productions

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

10 Featured

12 18

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Edible Backyard

Providing Fresh Harvests All Year-Round

Ruggedness In A Luxury Ride

The Subaru Outback Wilderness Has It All

Lifestyle Letter

City Scene

Culinary Creations FOOD + BEVERAGE

Auto Club AUTO + MARINE

Now Open FOOD + BEVERAGE

Locally Sourced LIFE + CULTURE

Local’s Choice FOOD + BEVERAGE

Realty Report REAL ESTATE

Happy Hour FOOD + BEVERAGE

Events

Clementina

A New Kind of Italian Restaurant Inspired by A Father’s Mission

On the Cover Our contributing writer, Lindsey Hickman, shares her love of storytelling and passion for seasonal food. Photography: Kim Luna Photography

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1-7: Diablo Subaru of Walnut Creek, together with Subaru of America and Blood Cancer United’s Northern California Chapter, delivered 80 care kits to patients receiving treatment at John Muir Health as part of the annual Subaru Loves To Care® initiative. Each kit was designed with comfort, care, and encouragement in mind and included a soft neck pillow, nourishing hand lotion, a warming and cooling Subie Bear, and a cozy comfort blanket. Now in its fourth year, this partnership continues to grow, bringing hope, encouragement, and tangible support to individuals and families facing blood cancer. Photography by Studio 96’ Productions

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The Edible BACKYARD ARTICLE BY LINDSEY HICKMAN PHOTOGRAPHY BY KIM LUNA PHOTOGRAPHY

A love of seasonal food turned a suburban backyard into an abundant oasis, providing fresh harvests yearround and filling the pantry for seasons to come. In this issue, Walnut Creek City Lifestyle’s contributing writer Lindsey Hickman shares her love of storytelling and passion for seasonal food. Away from the keyboard, she spends her time cultivating an edible backyard, preserving the harvest, and finding joy in the simple rhythms of growing, cooking, gathering family and friends around the table, and creating lasting memories. Q: What inspired you to turn your backyard into a garden capable of feeding your entire family? I’ve always been passionate about seasonal food and growing whatever we could. When our children were young, we lived on a small farm where we raised pasture-fed animals and experimented with gardening. After moving into town, our backyard was due for a complete remodel. Like many suburban homes, it was mostly lawn surrounded by ornamental landscaping. We considered the usual options: a pool, fresh sod, but neither reflected how we wanted to live. Instead, we turned the entire space into something productive. Ironically, replacing the landscape with food-producing plants cost less than a traditional renovation, and today it’s our favorite place to be. My mornings begin with coffee on the garden swing, and most evenings end there with a glass of wine, surrounded by the food we’ll enjoy in the weeks and months ahead. P r ov i d i n g F r e s h H a r ve s t s A l l Ye a r-Ro u n d

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

Q: How did you do it, and what does your garden produce throughout the year? Living in USDA Zone 9b gives us an incredible advantage. With a Mediterranean climate, hot, dry summers and cool, wet winters, we’re able to grow food nearly year-round through succession planting. We replaced ornamental shrubs with edible perennials: dwarf peach, nectarine, apricot, fig, lemon, lime, and kumquat trees, along with thornless blackberries, raspberries, and blueberries. Winter squash and melons wander across open spaces, celery happily reseeds itself in the shade, and raised beds rotate between potatoes in winter and sweet potatoes in summer. Galvanized troughs tucked throughout the yard hold asparagus, mint, and whatever new crop I’m experimenting with that season. Where the lawn once grew, we installed six 4-by-8foot redwood raised beds, surrounded by decomposed granite pathways. We repurposed the existing sprinkler system so each bed has its own drip irrigation, allowing the garden to practically care for itself, even when we’re away. Inside each bed, I plant as densely and diversely as possible. Permanent herbs and beneficial flowers, including rosemary, sage, tarragon, lavender, lemon verbena, calendula, and echinacea, form the backbone of each bed, while seasonal vegetables, herbs, and flowers are tucked into every available space. Dense planting naturally shades the soil, conserves moisture, reduces pest pressure, and creates an ecosystem that improves each year.

Q: What have you learned about preserving food for the off-season? Our goal is to enjoy food at its seasonal peak while stocking the pantry with ingredients we’d otherwise buy at the grocery store. We preserve our harvest through canning, freeze-drying, and fermentation. We freeze-dry cool-season herbs like dill, cilantro, and parsley to preserve their vibrant flavor, while tomatoes become sauces, salsa, ketchup, and paste. We can potatoes, roasted peppers, green chiles, pickles, relish, pumpkin purée, pie fillings, and more. The freeze dryer handles corn, green beans, mushrooms, eggs, and stone fruit for everything from soups to quick snacks. Opening a jar of homegrown tomato sauce in the middle of winter or reaching for herbs harvested months earlier is one of the most rewarding parts of gardening. Q: Any advice for readers who want to start growing this fall? October is one of the best times to begin planning for winter harvests. Direct-sow carrots, beets, radishes, turnips, spinach, arugula, lettuce, cilantro, dill, parsley, snap peas, and snow peas. It’s also the perfect time to transplant broccoli, cauliflower, cabbage, kale, Swiss chard, and bok choy. And don’t forget to plant garlic, onions, and shallots now for an early summer harvest.

If you’re just getting started, don’t overthink it. Plant one raised bed, grow a handful of vegetables your family actually enjoys eating, and build from there. A productive garden doesn’t happen in a season; it grows a little more each year, just like the gardener tending it.

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Ruggedness In

ARTICLE BY LINDA DITCH | PHOTOGRAPHY PROVIDED BY SUBARU

AU TO C LU B | AUTO + MARIN E

For drivers looking for a vehicle built to handle off-road journeys while delivering a smooth ride to work, the grocery store, or kids’ drop-off, check out the 2026 Subaru Outback Wilderness. Styled more like an SUV versus the station wagon design of the past, it checks all the boxes. "In general, our buyers are more outdoorsy," says Kao Saechao, general manager of Diablo Subaru of Walnut Creek. "They're more inclined to take their cars off-road. But the nice thing about Subaru is it's just as comfortable driving in the city. The Wilderness is very comfortable to drive, especially the new redesigned model I'm driving right now." What makes the Wilderness unique from the other Outback models? Along with its upgraded design, safety, and technology features, it also CONTINUED >

The Subaru Outback Wilderness Has It All

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has 9.5 inches of ground clearance, 3,500 pounds of towing capacity, and Symmetrical All-Wheel Drive. Add in its 260-horsepower turbocharged Subaru Boxer engine, X-MODE Dual Mode System with Hill Descent Control, electronically controlled dampers, and all-terrain Bridgestone Dueler tires, this SUV can face any challenge. The vehicle has a rugged adventure style thanks to its aggressive new grille and striking headlights. Heavyduty roof rails can support 800 pounds of static load, including a roof tent, and a matte black hood decal helps reduce glare. Anodized copper-finish accents make the overall look stand out from other SUVs on the road. Inside the Wilderness is a 12.1-inch Subaru Multimedia system with wireless Apple CarPlay and Android Auto compatibility, paired with a 12.3-inch full digital gauge cluster. For comfort, drivers will find heated front and rear seats, plus all-weather floor mats. Option packages can add a moonroof, the Subaru Multimedia Navigation system, Nappa leather-appointed seats with copper stitching, ventilated front seats, a 12-way power-adjustable driver’s seat, and an 8-way power-adjustable passenger seat. What stands out for the Saechao is its drivability — how comfortable the Wilderness drives and how easy it is to turn. “I also like the redesigned model's technological features because they really bring out the best available technology,” said Saechao. “For example, if you look

AU TO C LU B | AUTO + MARIN E

down for more than three seconds, you will get an alert to keep your eyes on the road. In the instrument cluster, a coffee cup symbol will come up and say, 'Please take a coffee break.' It also has a 360-degree view camera, which is nice for when you're trying to park the car." The Wilderness gets 27 MPG on the highway and 21 MPG in the city, with an 18-gallon fuel capacity. "Surprisingly, with its turbocharged engine, I'm getting really good gas mileage. I feel like I'm getting more like 30 miles a gallon, so I would say I've been pretty happy with the fuel consumption,” Saechao notes. The Outback Wilderness starts at around $47,000 and goes up to roughly $52,000. Saechao says the dealership is now offering special financing of 1.9 percent for up to 60 months and 0.9 percent for up to 48 months. As the 2027 model year approaches, those rates may go even closer to 0 percent. "I think overall, if you're looking for an all-wheel or four-wheel drive car, the Subaru Outback Wilderness is a great-sized car,” he said. “It's not too cramped for the family, and it's good for people accustomed to driving really big cars. It's a good in-between car and it's very practical in all scenarios."

Diablo Subaru Take a test drive at Diablo Subaru of Walnut Creek at 2646 North Main Street, or call/text 925-694-0039. Visit diablosubaru.com

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ARTICLE BY LAUREL KELLAM PHOTOGRAPHY BY ALBERT LAW

A New Kind of Italian Restaurant Inspired by A Father’s Mission

Clementina For Gianluca Legrottaglie, owner of Montesacro in Walnut Creek and San Francisco, opening a gluten-free Italian restaurant wasn’t driven by a business opportunity—it grew out of a deeply personal journey. When Legrottaglie’s daughter was diagnosed with celiac disease, everything changed. “There is no cure,” he explains. “The only way to live with it is to completely avoid gluten.”

NOW OP E N | FO O D + BEVE RAGE

For his family, that meant more than changing recipes. It meant watching their daughter sit on the sidelines at birthday parties while other children enjoyed pizza and cake, and learning just how difficult it is to find food that is both safe and genuinely delicious. That experience inspired Clementina, a new gluten-free Italian restaurant in San Francisco that opened its doors in March, dedicated to proving that people with celiac disease and gluten sensitivities shouldn’t have to compromise on authentic Italian cuisine. The restaurant features a 100% dedicated gluten-free kitchen, allowing guests to enjoy everything from pizza and fresh pasta to bread and desserts without worrying about cross-contamination.

"The goal wasn't just to serve people with celiac disease," Gianluca says. "It was to create food that everyone would love."

Creating that experience required years of research. Legrottaglie developed proprietary flour blends using quinoa, rice flour, and pea starch that recreate the texture and flavor of traditional Italian baking without relying on gums, artificial ingredients, or unnecessary additives. Fresh pasta is made with just corn flour, rice flour and water, while the same carefully crafted flour blend is used across breads, pizzas and desserts. “The goal wasn’t just to serve people with celiac disease,” Legrottaglie says. “It was to create food that everyone would love.” CONTINUED >

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That commitment extends beyond the recipes. Every staff member receives specialized training, vendors are carefully vetted, and each ingredient is scrutinized to eliminate hidden sources of gluten. It’s an intensive process, but Legrottaglie believes it’s essential to earning the trust of guests who rely on a truly gluten-free dining experience. The concept has already built a loyal following through a successful San Francisco pop-up, earning glowing reviews from diners who appreciate both the food’s quality and the confidence that comes from eating in a dedicated gluten-free environment. Diners’ response has been incredibly positive and encouraging, says Viviana Devoto. “So many people have told us that they had no idea gluten-free food could taste this good, which has been especially rewarding for us because that was one of our biggest goals with Clementina,” Devoto says. “Even more meaningful has been hearing directly from people with celiac disease and their families. We’ve had so many guests share their personal stories about how difficult it can be to find a restaurant where they can truly relax and enjoy a meal without worrying about gluten or cross-contamination.” Those conversations have made Legrottaglie and Devoto feel even more connected to their mission. “We wanted to create a place where people with celiac disease could feel completely comfortable, but also a restaurant where everyone at the table simply feels like they’re having a great Italian meal—not eating a “gluten-free version” of one,” Devoto says. Legrottaglie is equally passionate about affordability. Because gluten-free ingredients often come at a premium, he’s working closely with suppliers

NOW OP E N | FO O D + BEVE RAGE

to keep prices in line with other quality Italian restaurants, making exceptional gluten-free dining more accessible to families. The restaurant’s chef is an Italian restaurateur whose two daughters also have celiac disease. His personal understanding of the challenges families face perfectly aligns with Clementina’s mission. But running Clementina has been “very different” from Montesacro due to the more personal story and purpose behind it, Devoto says. “But perhaps the biggest difference is the sense of responsibility we feel. At Montesacro, we were focused on creating a great Italian restaurant,” says Devoto. “With Clementina, we’re creating that same kind of restaurant while also giving people with celiac disease a place where they can eat without fear. Seeing what that means to our guests has made this restaurant incredibly meaningful for us.”

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WOMEN Entrepreneurs Putting Down ROOTS in WALNUT CREEK Meet the Women Behind Two of Walnut Creek’s Businesses ARTICLE BY RYAN PHILLIPS PHOTOGRAPHY PROVIDED BY EARTHY ROOTS AND BONDADOSO COFFEE & TEA COLLECTIVE

Some of the most interesting enterprises aren’t built from business plans alone. They grow out of life-changing moments — a health scare that sparks a new approach to food, a new baby that inspires a mother to rethink work, or simply the feeling that it’s time to build something of your own. That’s the story behind two of Walnut Creek’s newest women-led businesses: Earthy Roots and Bondadoso Coffee & Tea Collective. Their products may be different — but the women behind them share a similar leap of faith.

EARTHY ROOTS

Viki Jai, a food scientist by training, spent years working at General Mills, Annie’s, and Heinz. Then she got sick. She was diagnosed with rheumatoid arthritis and found herself on five different medications, but nothing gave her relief. “That’s when my healing journey began,” she said. “Plant-based meals played a big role in keeping my inflammation down.” She switched to whole plant-based meals with no added oils, and over time, her inflammation slowly decreased. Even as her health improved, she faced a new challenge: finding convenient, protein-packed plant-based food that actually tasted good. “Being vegan and gluten-free, it was very hard,” she said. “I used to carry these meals with me wherever I go.” The idea for Earthy Roots came during a hike on the Inca Trail. Jai brought her homemade meals along, and fellow hikers took notice. “People were like, ‘Can I have that?’ It’s easy to stir in water and drink it,” she said.

She shared so much of her meals with the group she had little left for herself. And she realized she had stumbled onto something bigger: a business idea. “We can put it out there to people who are looking for convenient, no oils added, no preservatives, very clean, made from whole foods,” she said. She came back, refined the recipes with her friend Kodi Jayakumar, and started prototyping. Chelsey Wood, a neighbor and friend, jumped in to handle marketing and creative processes. Earthy Roots was born: easy, convenient, instant meals in dehydrated form. The meals are made from whole plantbased ingredients, primarily beans and lentils, with added spices for flavor. All you need to do is add water, mix, let it sit for a few minutes, and eat. You can eat it as a single-serving meal or use it as a meal base. They officially launched sales in January at local farmers’ markets. Farmer Joe’s in Oakland also carries their products. “We’ve gotten amazing feedback,” Jai said. “People from all walks of life, and moms looking for quick nutrition for themselves or for their kids.” And kids do love them too, Wood said. “Kids, even babies, love it,” she said. “My kids are the pickiest eaters. If we get them to begrudgingly try it, they’re licking the bowl clean.” While the business began operating as a cottage food operation based out of a garage, the next steps include CONTINUED >

LOCA LLY SOU R CE D | L I F E + CU LT U RE

Chelsey Wood, Viki Jai and Kodi Jayakumar

Julia Siewert

Bondadoso Coffee & Tea Collective

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moving into a commercial kitchen and getting products into local grocery stores, gyms, and studios. For now, the three moms are taking it one step at a time. “We’re learning as we go,” Jai said. “We’re three moms who took a break for our kids or our health.”

BONDADOSO COFFEE & TEA COLLECTIVE

The latte you order today at Bondadoso Coffee & Tea Collective might not be the same latte next week. And that’s by design. “We rotate through different roasters,” said Julia Siewert, who took over the Walnut Creek shop about a year and a half ago with her husband. “It’s going to be a long time before you get the same latte.” Siewert is an East Bay native who grew up in Danville. Her dad grew up in Walnut Creek. “We’ve been around a long time,” she said. She and her husband have two young children, and Siewert is pregnant with their third child. After having her second baby, she knew she wanted to go back to work but wanted some flexibility. She and her husband decided to buy a business. They looked at several coffee shops, but then she found Bondadoso. “It just really spoke to me,” she said. “It’s close to my house. I can take my children there. It’s really rooted in the community, which was really important to me.”

Viki Jai

Viki Jai and Kodi Jayakumar

Chelsey Wood

LOCA LLY SOU R CE D | L I F E + CU LT U RE

Bondadoso is kid- and family-friendly, with a welcoming interior. Some of the regular customers work on their laptops or enjoy a drink on the patio, while others stop in to grab a quick to-go cup. With an array of teas, the shop also draws many tea drinkers. Bondadoso has a deep backstory. The previous owner had a long career in coffee, and the name of the shop, Bondadoso, which is the Spanish word for “kind,” was inspired by his late sister. “The concept of why he started the cafe also really spoke to me,” Siewert said. “It’s important to me as a young mom who is crafting little people, and I want them to always lead with kindness.”

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Siewert didn’t have a background in coffee, but she fully immersed herself in learning the business. For her, the shop is about more than coffee. It’s important for her kids to see her working and to know where she works. “It allows me the flexibility to continue to be the mom I want to be,” she said. “It’s really filled my cup in a way that I didn’t realize it would. And it makes me want to open more coffee shops.”

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A TASTE OF LOCAL FAVORITES: Salon Hanover Stylists Share Their Go-To Food and Drinks ARTICLE BY WALNUT CREEK CITY LIFESTYLE | PHOTOGRAPHY BY STUDIO 96' PRODUCTIONS

LOCA L’S CH OICE | FO O D + BE VE RAGE

Food is personal—shaped by memories, cravings, traditions, and the places where we love to gather. For this issue, we asked a few stylists from Salon Hanover to step out from behind the chair and share what’s on their plates, their favorite restaurants, and the stories behind why they keep coming back. Krystal Kerkezian, founder of Salon Hanover. Favorite dish: The Caviar experience paired with a bottle of Perrier-Jouët at Chateau in Walnut Creek. “I love Chateau because it is a grand multi-faceted expression of passion, art, love, and family, and is run by a brilliant woman entrepreneur.”

Vanessa Baker, colorist, makeup artist. Favorite dish: Sushi and a crisp glass of Sauv Blanc at Sasa. “Sasa hands down has the best sushi in town. The freshest fish and the yummiest rolls!” Sophia Wong, colorist. Favorite dish: Banana cream coffee from Kitava “Love the simple but healthy ingredients!” Carol Roman, salon concierge. Favorite dish: Original Joe’s meatballs with zucchini fries and an espresso martini. “I love the atmosphere at Original Joe’s! You feel it the minute you walk in!” Mila Peshunova, stylist. Favorite dish: Tuna tartare and scallops risotto at Prosecco. Favorite restaurant: Rooftop and Original Joe’s “Love the atmosphere!”

8. SIERRA

Gina Tirey, hair designer Favorite dish : Poke bowl at Oke Poke. “You can customize it however you want!”

9. LISA

10. ILIYANA Carli Castagnetto, hair stylist Favorite dish: Original Joe’s spicy rigatoni “It’s the perfect comfort meal for me!”

11. KRISTIE

Sierra Felix, master stylist and blonding specialist Favorite drink: Party Wave Light Lager at Headlands Brewing “Fresh beer and the perfect laid-back spot for family and friends.” CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WAL N UTC R E E K

Lisa Kalil, hair stylist - cuts and color Favorite dish: Kormas, masalas with naan and mango lassi at Swad Indian Cuisine in Lafayette. “I love different cultures and keeping them alive through food, music and dance.” Iliyana Ilieva, hair color and cutting specialist Favorite dish: Paella at Telefèric Barcelona “It reminds me to slow down and enjoy great food with family and friends.” Kristie Hardin, master hair designer, blonde specialist Favorite dish: Sweet potato fries from Cheesecake Factory. “I must emphasize that the SAUCE that comes with them is the only reason why I get the fries!” Renee Ludlow, hairstylist Favorite dish: Ahi Tuna Tartar from Revel, Danville “Fresh, bright and a little zesty, with the perfect crunch. I could eat it every day!” Madisen Hopkins, blonde specialist Favorite drink: Iced cortado with an added shot of espresso from Tellus “The more the caffeine, the better!” 12. RENEE

13. MADISEN

14. ROCHELLE

Rochelle Mekjavich, stylist Favorite dish: Spinach raviolis with ricotta truffle sauce from Doppio Zero “10/10. No notes…just order it!”

15. MICHELLE

LOCA L’S CH OICE | FO O D + BE VE RAGE

Michelle Martinez, hair designer Favorite dish: Spicy rigatoni and a glass of Champs at Chateau “A classic with the perfect kick!”

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WAL N UTC R E E K

realty report A S A M P L E O F R E C E N T LY S O L D P R O P E R T I E S I N W A L N U T C R E E K .

NEIGHBORHOOD Blackwood

ORIGINAL PRICE

SOLD PRICE

%SOLD/ORIG

DOM

BDRMS

B AT H S

$1,500,000

$1,635,000

109%

2.5

Carriage Square

$1,150,000

$1,242,000

108%

2.5

Homestead

$1,695,000

$1,650,000

97%

Larkey Park

$799,900

$900,000

113%

Larkey Park

$1,198,000

$1,200,000

100%

Larkey Park

$1,549,999

$1,600,000

103%

Larkey Park

$1,187,000

$1,010,000

85%

Northgate

$1,895,000

$2,025,000

107%

Northgate

$1,799,000

$1,925,500

107%

2.5

Northgate

$1,950,000

$1,900,000

97%

Northgate

$1,850,000

$1,855,000

100%

Northgate

$1,349,000

$1,400,000

104%

Northgate

$1,495,000

$1,560,000

104%

Northgate

$2,750,000

$2,700,000

98%

Northgate

$1,600,000

$1,675,000

105%

2.5

Northgate

$2,575,000

100%

Northgate/Woodlands

$1,549,000

$1,560,000

101%

Northgate/Woodlands

$1,799,000

$1,750,000

97%

Saranap

$1,449,000

$1,390,000

96%

Saranap

$1,800,000

$1,750,000

97%

Saranap

$1,748,000

$1,733,000

99%

3.5

Walnut Heights

$1,350,000

$1,650,000

122%

Walnut Heights

$2,850,000

$2,800,000

98%

Walnut Heights

$1,750,000

$1,745,000

100%

Walnut Knolls

$1,748,000

$1,813,500

104%

This data is a sampling of sold properties from July 2026. Source: IRES MLS system.

Yelena Vayn | REALTOR® | DRE #02205363 Whether buying, selling, or investing, Yelena Vayn combines local expertise, strategic insight, and modern marketing to help clients move confidently in today’s market. (650) 701-5442

R EA LT Y R E P ORT | REAL ESTAT E

yelena.vayn@compass.com

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

The Old Fashioned Four ingredients. That's the drink.

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

Speak Bourbon Like You Mean It THE WHISKEY AISLE READS LIKE A SECRET HANDSHAKE. HERE'S THE QUICK TRANSLATION. • • • • •

Wheated: softer, sweeter, leans toward baked goods. High-Rye: more pepper, more spice, more backbone. Single Barrel: one barrel, one personality, quirks included. Bottled-in-Bond: one distillery, four years minimum, 100 proof. Finished: aged a second time in port, sherry, or rum casks.

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

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

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

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events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 17TH

Once Upon a Street: Broadway Plaza Turns 75! Broadway Plaza, 1275 Broadway Plz, Walnut Creek | 11:00 AM Celebrate Broadway Plaza’s 75 years of shopping, dining, and community with an afternoon of festivities, entertainment, and family-friendly fun. Inspired by the timeless charm of a storybook celebration, Once Upon A Street transforms Broadway Plaza into a place where memories are made, and new traditions begin.

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Trunk or Treat Civic Park, 1375 Civic Drive, Walnut Creek | 3:00 PM

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Get ready for spooktacular fun at the Walnut Creek Trunk or Treat event. Enjoy various booths filled with games, activities, and candy galore. Music, giveaways, and a scavenger hunt with prizes will also be available. Don’t forget to bring your bucket or bags for goodies. OCTOBER 25TH

Subaru Loves Pets adoption Event @ Diablo Subaru Diablo Subaru, 2646 North Main Street, Walnut Creek | 11:00 AM Adopt your new furry friend! Thanks to Diablo Subaru and Subaru of America, adoption fees will be covered. Bring a 20 lb bag of dry dog food or cat litter for a chance to win a lifetime of oil changes for your car. Only one car will be selected, and it does not have to be a Subaru. Lifetime oil changes are valid at any Lithia-owned store in the US!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WAL N UTC R E E K

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925.934.9300 Mon-Fri 9am-8pm Sat 9am-6pm Sun 10am-6pm

925.952.7843 Mon-Fri 7am-6pm Sat 730am-4pm Sun Closed