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Our Food And Drink Issue... O C TO B E R 2 02 6

WAYNE LIFESTYLE

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Student Photo Bonus “Homegrown Harmony” CASPER CAGARA Wayne Valley High School

DIGITALLY MANIPULATED PHOTOGRAPHY

This Month’s Student Photo Is Presented By

Ace the

SAT

Jon Bukowski Mechanical Engineer

Reading | Writing | College Essay | College Decision

973-220-2622 | BytesAndBooks0@gmail.com | linktr.ee/Jon_Bukowski

1 on 1 and Group Sessions Available

Everyone Knows The Kitchen Is The Heart Of The Home T H E C A B I N E T R Y YO U WA N T AT T H E P R I C E YO U ' L L L O V E

Call or email us to schedule a showroom appointment or to arrange a FREE in-home consultation.

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LIFESTYLE LETTER

October- Enjoy Your Food & Drinks As the crisp October air settles over our communities, our senses naturally shift toward warmth, comfort, and the undeniable magic of gathering around the table. Autumn brings a distinct rhythm to our days, making this the perfect moment for our annual Food & Drink Issue—a dedicated tribute to the extraordinarily rich, sophisticated, and varied culinary landscape right in our backyard. From cozy neighborhood bistros to elevated fine dining destinations, our area offers an unbelievable bounty of flavor. Yet so much of our connection to food and fellowship begins inside our own doors. In this issue, we introduce you to Vic Fiore and Chris Fontana of Magnolia Home Remodeling, who share their philosophy on what makes a kitchen truly work — for everyday life and the entertaining season ahead. As Chris so accurately notes, “lifestyle revolves around the kitchen”, a truth that resonates deeply as the holidays approach. Speaking of elevated home entertaining, our stunning cover story features an exclusive look with Wine Cellars To Adore. They walk us through breathtaking ways and custom designs to integrate seamless wine storage into your home, transforming any room into a stunning showcase for your collection. For local entrepreneurs and leaders looking to elevate their corporate gatherings, Rakia Whitfield from Fogo de Chão at Willowbrook shares expert strategies. She teaches business owners a few invaluable insider tricks to hosting effortless, impactful networking events at local restaurants and bars. And if you prefer a quiet, cozy evening in, we have included multiple comforting food recipes guaranteed to keep your belly happy and your table full. This season, I encourage you to embrace the spirit of discovery. We are fortunate to live surrounded by incredible passion and culinary talent. Make it a point to get out there, expand your palette, and finally step inside that charming restaurant or wine bar you keep passing by every day. You just might find your new favorite spot.

October 2026 PUBLISHER

Phillip Barone | phillip.barone@citylifestyle.com E D I TO R

Don Seaman | don.seaman@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Officially Social | jamie@officiallysocial.com CONTRIBUTING WRITERS

Don Seaman, Rakia Whitfield, Tiffany Slowinsky, Chad Jeffry, Emily McKeever, Haley Williams C O N T R I B U T I N G P H OTO G R AP H E R S

Gratitude Brand Lab, Magnolia Home Remodeling, Chad Jeffry, Phillip Barone, Jill Olinsky, Fogo de Chão, Cassandra Castaneda

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Otto LAYOUT DESIGNER Kelsi Southard QUALITY CONTROL SPECIALIST Marina Campbell

Cheers to exquisite flavors and memorable gatherings,

PHILLIP BARONE, PUBLISHER @ W AY N E L I F E S T Y L E M A G

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Wayne Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Wayne area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Wayne Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

26 Featured

14 26 38

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

A Very Good Year

A Great Wine Deserves To Rest In Luxury

Built to Gather

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

Connections On The Menu

Lifestyle Letter

City Scene

Business Monthly

Decor Trends HOME + DESIGN

Trend Setter LIFE + CULTURE

Home Update HOME SERVICES

Culinary Creations FOOD + BEVERAGE

Hot Spot EVENT PLANNING + SERVICES

Chef ’s Selection FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Hosting the Perfect Networking Event, And Creating Connections That Last

On the Cover Wine Cellars To Adore shows us some amazing ways you can store your wine at home! Photography: Jill Olinsky

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.

2025 May Have Ended,

But it's Not Too Late to Save Money on Taxes.

We help you maximize profits, improve cash flow & save on taxes. Running a business is complex - managing your finances doesn’t have to be. At Hundley Advisors, we provide trusted strategic tax and financial advice to help local business owners make smarter decisions, minimize taxes, and achieve long-term growth.

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Trusted Fellow Business Owner

Hundleyadvisors.com 973.940.0175 | ETHAN@HUNDLEYADVISORS.COM 1 MILL RIDGE LANE, SUITE 201A, CHESTER, NEW JERSEY 07930

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

5 6

1: A Great Father and Son lunch at Lake Drive Tavern 2: CPA Ethan Hundley (from Hundley Advisors) Imparts tax-time wisdom at beSure in Fairfield 3: Great guests and great food make for a great event 4: Other hosts: Newmark Associates, M&T Bank, Wilmington Trust, Junk-A-Haulics, Golden Dragon, Fogo De Chao 5: Tom Hayden (center) from York Building Services hosted a special networking mixer 6: Over 40 networking professionals enjoyed the highly successful event 7: Sean Anderson & Jen Wylie from Floor Coverings International (left & center) were event standouts. Photography by Phillip Barone

Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ W AY N E L I F E S T Y L E M A G

C I T Y SC E N E

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

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F I N A N C I N G AVA I L A B L E 12

Prioritize the well-being of your esteemed colleagues this season with a private, on-site wellness clinic curated by Wayne Pharmacy and Surgical Supplies. Their concierge service brings expert staff and vaccines directly to your own office for a seamless, three-to-four-hour event, ensuring effortless seasonal protection for coworkers and families alike. To reserve your exclusive corporate clinic, contact Marketing Manager Kristi Yeager at 973-6966667, or stop in at 1055 Hamburg Turnpike, Wayne

WAYNE LIFESTYLE

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Student Photo Bonus “Holiday Potion” RACHEL YU Wayne Hills High School

DIGITALLY MANIPULATED PHOTOGRAPHY

This Month’s Student Photo Is Presented By

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A VERY good year ARTICLE BY DON SEAMAN | PHOTOGRAPHY BY JILL OLINSKY

D E C OR T R E N D S | HO M E + D E SIGN

A G R E AT W I N E D E S E R V E S TO R E S T I N LU X U R Y

Sometimes, a snowy day can inspire more than just building a snowman and sitting by the fire with a cup of hot cocoa afterwards. That’s what happened to Neil Rohrbacker. A snow day instantly added a whole new direction to his business. Most people take snow days off. Not this time. Neil had a client who was literally within walking distance from his home. He had to go to the man’s home to take some measurements for a project he was working on for his “Closets to Adore” business. So ignoring the twelve inches of snow on the roads, he walked up the hill and into a brand new world. “I spent the afternoon there after taking all the measurements, just shooting the breeze with this couple as their kids are running around,” Neil explains. “As we were talking about my business, he said to me ‘check out my wine cellar.’ It was right off the kitchen and a really cool space. As he’s showing it to me, he casually said ‘you should totally do these.’’ And that’s how Wine Cellars to Adore was born. Not a grand plan. Not a lifelong love affair with wine. A cool space on a cold day. Neil is a mechanical engineer. Or at least, he had been, before launching his closet business about eleven years ago. He’d spent his career, a lifetime in manufacturing, sales, and software development, working for huge corporations, from pharmaceuticals to fragrances to diapers to Viacom and Verizon Wireless. So with a work transition looming and his wife with a major job that had her travelling the globe, he decided to pull back from that and look into another area built for a mechanical engineer - woodworking. His Closets to Adore spreads across the entire Northeast. (It’s simply a closet business - think everything but kitchen and bathroom cabinets and closets.) Wine Cellars to Adore is strictly a local enterprise here in New Jersey. But the science behind it, well, that comes from France. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

“SO IF YOU’VE JUST GOT A COUPLE OF BOTTLES OF WINE THAT YOU SIMPLY WANT A PLACE TO STORE AND DISPLAY, OR WINE IS LIFE TO YOU, A SERIOUS COLLECTOR WHO YEARNS FOR THAT OPTIMAL WINE EXPERIENCE WITH EVERY BOTTLE, WE TAKE CARE OF THE SCIENCE AND THE ART TO PROTECT THAT INVESTMENT YOU’VE MADE.”

Before modern technology, the wines there sort of a big thing in France - were stored in caverns, fifty feet below ground. That’s where the magic happens. Because if you go fifty feet down, it’s 55 degrees. With 50-70 percent humidity. Protected from light. And away from vibrations. All conditions optimal for fine wine storage. Neil says that these are all the keys he’s learned about wine storage. And this technology-minded mechanical engineer has taken these principles and incorporated them into some really great spaces for today’s wine enthusiasts. “This is storage that really runs the entire gamut,” says Jill Olinsky, a designer who straddles time between the Closets to Adore and the Wine Cellars to Adore businesses. “If you’re looking for just some simple racking or a full rebuild, new construction, with refrigeration, insulation, sheetrocking, humidity control, it’s just about what you’re looking for. Ultra contemporary to traditional. So if you’ve just got a couple of bottles of wine that you simply want a place to store and display, or wine is life to you, a serious collector who yearns for that optimal wine experience with every bottle, we take care of the science and the art to protect that investment you’ve made.” And if you’re a wine enthusiast, you know how much an investment wine can be. “The first time I was ever in a wine cellar, long before I got into the business, I was at the home of an expat from Europe,” Neil recalls. “In his wine cellar were stacks of cases of Bordeaux, I’d say about 10 cases, for each of his 3 kids from the year they were born. He’d been saving them for their weddings. This was years ago, before prices really skyrocketed, but nowadays, these can be somewhere around $1,500 per bottle. That’s $150,000 right there alone, so you really have to know what you’re doing to store them to keep that quality and value intact.” But for those who love it, it’s money well spent. “I always say people spend money the way they want to spend money. It’s about what they value and what’s important to them. For someone who’s a fisherman who goes bass fishing, he’ll have an $85,000 bass boat. You put your resources into what makes you happy.” Wine Cellars to Adore is based in Madison, NJ. To see more of their work, visit their website at winecellarstoadore.com, or simply give them a call at 973-822-1212. If Closets to Adore is in your wheelhouse, that website is closetstoadore.com. Just don’t look for kitchens or bath renovations there. They don’t do those.

D E C OR T R E N D S | HO M E + D E SIGN

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

YOUR REAL ESTATE CORNER Joe’s Realtor Alley In July, Wayne saw a much bigger jump in new homes for sale than the entire Garden State MLS, outpacing it by nearly 21%. Montville came in about 1% below the state average, while Fairfield saw over 50% fewer listings than last July, dropping to just 9 homes for sale compared to 19 in 2025. Wayne also hit its highest months of supply since January 2022, reaching 2.3 months of inventory. Months of supply is the number used to tell whether you’re in a buyer’s or seller’s market. Four to six months is considered balanced, where neither side has the advantage. As for sale price, Wayne and Montville both dropped from June’s all time high numbers month over month, while Fairfield saw a major jump and the MLS overall increased slightly. Looking for advice on your specific street or situation, feel free to reach out.

MA RK E T A N A L Y T I C S JULY 31 2026

HOMES FOR SALE

MEDIAN SALE PRICE

MEDIAN DAYS ON MARKET

% OF LIST PRICE

# OF MONTHS SUPPLY

Wayne

$760,000

103.8

2.3

Montvile Fairfield

36 9

$905,000 $874,500

18 21

105.1 106.4

2 1.9

Pete’s Mortgage Corner Every good dish starts with quality ingredients. Homeownership is no different. Credit is your foundation - like a well-made stock, everything builds on it. A strong credit history gives you access to better rates and more loan options. If yours needs work, start there. Income is the protein - the substance lenders evaluate most closely. They want to see stability: consistent employment, reliable earnings, and a track record that says you can carry the payment. Savings are your seasonings - down payment, closing costs, and reserves each play a role. How much you bring to th table affects your monthly payment and the strength of your offer. Patience is the slow cook. - Homeownership rarely happens overnight. The right property at the right price takes time, and rushing the process usually costs more than it saves. Get these ingredients in order, and the rest comes together. If you’d like help prepping, I’m happy to walk through your recipe.

Joseph D Charles Jr. Sales Associate License: 1755399 Cell: (973) 715-8766 JoeCharlesNJ@gmail.com www.joecharlesnj.com

Each Office is Individually Owned & Operated

Peter D’Angelo Branch Manager NMLS: 885309 Cell: (973) 800-2538 Peter.Dangelo@Rate.com www.rate.com/peterdangelo

Equal Housing Lender/ Guaranteed Rate, Inc. D/B/A Rate/ NMLS 2611/ NJ-Licensed

vineyard

V I B E S

Allegretto Vineyard Resort — your next fall road-trip destination ARTICLE AND PHOTOGRAPHY BY CHAD JEFFRY

T R E N D SE T T E R | L I FE + CU LT U RE

In the heart of Paso Robles sits Allegretto Vineyard Resort — a true wine oasis. Approaching the resort, you can feel the atmosphere begin to take over. Passing by other local wineries and pulling into the resort, you experience the blending of Italian heritage and world-class wines. The common theme at the resort is the Cello; everything from the shape of the property (the north edge of the property curves much like the instrument) to the design of the courtyard, the names of the wines, and the name of their on-site restaurant. Allegretto’s resort includes over seven acres, with one of its three local vineyards sitting directly on the property. We had a guide to lead us through our tasting, giving us the full experience - working with our palettes to get the perfect taste from each varietal. The tasting list included a 2022 Cello Chardonnay, which is finished in stainless steel barrels, and was light, crisp, and citrusy. The 2019 Heart of the Vibe, a blend of Petit Verdot, Cabernet Sauvignon, Malbec, and Tannat, had hints of lily and lavender and reminded me of my days in the Oregon wine country. The 2018 Cabernet Sauvignon from the Willow Creek Vineyard was a surprise because of how clean it finished. We ended with their 2018 Tannat from their Allegretto Vineyard on property. As someone early on in their wine journey, each tasting was truly unique and tasteful. The progression from Chardonnay to Tannat helped the palette develop and enjoy the flavors and notes of each unique bottle. The robust Tannat was easily the favorite. The grapes originated from southern France through Uruguay and are now grown across the globe. With notes of butterscotch, cherry, and tobacco, it was rich and smooth. Tannat is also touted as one of the “healthiest” wines due to its high level of antioxidants. Shortly after the tasting, there was a little time to explore the resort itself, from the breathtaking art pieces to the peaceful courtyard, bocce ball court, and the chapel. The most impressive piece may have been a cross-section of a sequoia tree that was felled in 1952, dating back to before 214 BC (before the Great Wall of China was built). Moving on to dinner, we sat down at Cello Ristorante, the on-site restaurant and bar. Our server picked out their top dishes and drinks that were currently on the menu. She also informed us about the fact that they have not only resort guests who eat here but also regular locals. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

I started off with one of Cello’s signature cocktails, the New Fashion — an amazing twist on the regular Old Fashioned that includes Basil Hayden Bourbon, Nitro-Infused Vanilla Espresso Turbo (made in-house and infused with a cinnamon smoke directly from a fresh cinnamon stick, an orange, and Angostura bitters. We started our meal with the Shrimp & Risotto dish, made with garlic roasted shrimp, spring peas, mascarpone, baby arugula, pecorino romano, truffle, tomato confit, and Calabrian romesco. As I took my first bite, it was almost an out-of-body experience. The blends of flavors from the garlic shrimp, bitter arugula, and smooth cheeses didn't last long on the dish. Shortly after, the 16-ounce Lamb Rack and a glass of the 2017 Tannat arrived. After admiring the truly beautiful plating (stacked upright and together), it was time to revel in the dish. Paired with fresh grilled vegetables, a buttermilk and confit garlic mash, and drizzled with a Tannat demi-glace, this dish was more impressive than the first dish, which I thought would be hard to top. Finally, it was time for the Triple Chocolate Bomb. A chocolate soufflé cake with raspberry dark chocolate mousse, framboise scented ganache, topped with toasted almonds, chocolate chunks, fresh raspberries and blackberries, and a white chocolate sauce. The softness of the cake and mouse, with the crunch of the almonds, made this subtle, sweet, and too good to pass up and completely devour. Next time you’re looking for an extended weekend trip, look no further than Paso Robles and Allegretto Vineyard Resort. They book fast for the weekends as they are always hosting music, art, yoga, and other events, so be sure to plan this one out soon.

T R E N D SE T T E R | L I FE + CU LT U RE

A DIFFERENT BREED The landscape of Veterinary Medicine has shifted to one where owners are left in an exam room while their pets are taken in “the back” for a workup or treatment. Here at The Gentle Vet We firmly believe in being transparent with our clients and caring for your pets with you present. Unless it’s a procedure, Radiology, or an issue that requires more resources, you won’t be separated from your pets because we are committed to doing as much as we can in the exam room with you. If you have experienced the “in the back” visit in the past, make an appointment and let us keep your family together during your pet’s care.

The Gentle Vet Difference No. 32

WE OFFER CURBSIDE SERVICE

Dr. Linda and Dan Dulude

647 Bloomfield Ave, West Caldwell

thegentlevetnj.com

973-335-6500

thegentlevetnj

STEP INTO A NEW

PAUL MILLER

TOYOTA ce

n e i r e p x E New Showroom. More Space. Modern Design. Same Paul Miller Team.

WAYNE LIFESTYLE

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Student Photo Bonus “Golden Syrup” MISU GATISON Wayne Hills High School

DIGITALLY MANIPULATED PHOTOGRAPHY

This Month’s Student Photo Is Presented By

Exceptional Cuisine Deserves An Immaculate Bite Experience Excellence in Dentistry

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ARTICLE BY TIFFANY SLOWINSKI PHOTOGRAPHY BY GRAVITUDE BRAND LAB, MAGNOLIA HOME REMODELING

Magnolia Home Remodeling designs kitchens around the way families cook, entertain and spend time together.

Built to Gather Every good party eventually finds its way to the kitchen island. Someone opens a bottle of wine. Someone else offers to help but mostly stands nearby and talks. Plates fill the counter as guests drift in from the dining room. It usually starts with the food. Something is simmering on the stove, ingredients are being prepared and someone is sneaking a taste before dinner is served. Yet cooking is only part of what draws people into the room. Today’s kitchen does more than support meal preparation. It is where families eat breakfast, children finish homework and guests linger long after dinner.

H OM E U P DAT E | HO ME SE RVICE S

Lighting can be as important as layout. Fiore encourages homeowners to consider natural and overhead light and whether changing windows or doors could make the room brighter and more functional. “If you can replace windows and doors and bring more light into the room, I think that’s a great thing to consider,” Fiore says. Those choices will look different in every home, but each should support how the room will be used for years to come. Fiore and Fontana believe a major investment should not be driven by whatever happens to be trending that year. “If you do the right kitchen, it’s one time,” Fontana says. “You get it done, and that’s it.” A well-planned kitchen can serve a family for 30 to 40 years. That means choosing materials that handle daily life and still feel right after trends pass. CONTINUED >

Owners, Vic Fiore and Chris Fontana

After designing and building thousands of kitchens, Vic Fiore and Chris Fontana of Magnolia Home Remodeling have seen how the room’s role has changed. “Years ago, it was more utilitarian,” Fontana says. “Now it’s the nucleus of the house. Entertaining, business, homework. Lifestyle revolves around the kitchen.” One feature continues to anchor that lifestyle: a large island. Fiore says, “Most of the gatherings we have, holidays and events, we all end up around the island.” When designed well, it provides room to prepare food, serve a crowd and spend time together without everyone getting in the cook’s way. That same attention to how people live shapes every decision that follows. Magnolia’s team asks how often homeowners cook, how many people live in the house, how they entertain and which appliances they need. Children and pets matter, too. A family with dogs may need durable flooring. Someone drawn to marble should know it can stain and show wear. A serious cook may need a larger range or more prep space, while someone else may prioritize seating and storage. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

“THE FINISHED KITCHEN SHOULD REFLECT HOW A FAMILY ACTUALLY LIVES, FROM HOW MUCH THEY COOK TO HOW THEY ENTERTAIN, GATHER AND USE THE SPACE EVERY DAY.”

H OM E U P DAT E | HO ME SE RVICE S

That is why Magnolia encourages homeowners to slow down during the planning process. Clients often arrive with inspiration photos, social media posts and AI-generated images. Fiore and Fontana help translate those ideas into something beautiful, functional and realistic. They guide clients through cabinetry, appliances, flooring, lighting and surfaces while offering honest feedback when a popular look may not age well. Some companies will say yes to every request. Magnolia would rather explain the trade-offs and help clients avoid regret. That long-term thinking also applies to the parts of the kitchen no one sees. Magnolia prefers to strip the room down so its team can inspect and address plumbing, electrical systems, insulation, framing and subflooring before rebuilding. The work may not be glamorous, but it helps prevent homeowners from reopening walls later to repair an aging pipe, add electrical capacity or correct an underlying problem. “Everyone just wants to have the kitchen done and look great,” Fiore says. “All the rough stages are an important part of the project.” Budget is also part of every conversation. Magnolia works with clients to protect the priorities that matter most while identifying places to adjust. Sometimes that means choosing a comparable countertop, scaling back a decorative detail or postponing part of the wish list. At other times, the best advice is to wait until the project can be completed properly. Financing options are also available for qualified homeowners.

Once construction begins, that thoughtful planning becomes hands-on support. Each project is assigned a dedicated project manager who serves as the homeowner’s primary contact. Fiore and Fontana divide the active projects between them and personally visit their assigned job sites. Someone from Magnolia’s office calls every active client each Wednesday to ask how things are going, answer questions and catch concerns early. “We absolutely do not wing it,” Fontana says. That line may best capture the Magnolia difference. The finished kitchen may look effortless, but the process behind it is detailed, personal and highly organized. A beautiful kitchen gets attention. A thoughtfully planned kitchen becomes part of the way a family lives, cooks and gathers for decades. Based in Union, Magnolia Home Remodeling Group specializes in kitchens, baths, basements, roofing, siding and additions. Call 855-624-6655 or visit magnoliahomeremodeling.com for a free estimate and financing options. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

WAYNE LIFESTYLE

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Student Photo Bonus “Bright Morning” KYNSIE PISTONE Wayne Hills High School

STRAIGHT PHOTOGRAPHY

This Month’s Student Photo Is Presented By

Jessica Ragno Sprague

If Love Turns Ugly, You Call Me

Jessica Specializes in Family and Matrimonial Law with Extensive Litigation Experience and is Certified by the New Jersey Supreme Court as a Matrimonial Lawyer. Jessica is a name partner at Jardim Meisner Salmon Sprague & Susser, P.C., a full-service law firm.

F lorham Park, Red B ank and New Yor k City je ssic a@jmslaw yer s.com | 973-84 5-764 0

Fall Leaves, Autumn Breeze and Filling Your Prescriptions is Easy Peasy We may not have “Pumpkin Spice” but Wayne Pharmacy and Surgical Supplies has EVERYTHING nice! Stop by and check out our shelves to stock up on cold weather essentials! Wayne Pharmacy and Surgical Supplies is proud to serve our community, and provide top notch service even through the “ber” months! Give Us A Follow & Join the Family!

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 32

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

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza

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

Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

Rakia Whitfield

C on nec t ions On T he Menu Hosting the Perfect Networking Event, And Creating Connections That Last

The location sets the tone for the entire event. Choose a venue that feels welcoming, professional, and comfortable enough for guests to move around and have conversations naturally. A restaurant can be an excellent choice because food and beverages immediately create a more relaxed social environment.

H OT SP OT | EVENT P L ANN IN G + SE RVICE S

Great food is one of the easiest ways to bring people together. Instead of making dining separate from networking, incorporate it into the event. Passed appetizers, shareable selections, cocktails, or a full dining experience can encourage guests to mingle while giving them natural conversation starters.

CREATE OPPORTUNITIES FOR REAL CONNECTIONS

A successful networking event should have some structure without feeling overly programmed. Begin with a brief welcome and explain the purpose of the gathering. Encourage attendees to introduce themselves to someone they have not met before. Consider adding conversation prompts, brief business introductions, or designated networking moments throughout the evening. The goal is to eliminate the awkwardness that sometimes comes with walking into a room full of unfamiliar people.

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START WITH THE RIGHT ATMOSPHERE

MAKE FOOD PART OF THE EXPERIENCE

ARTICLE BY RAKIA WHITFIELD | PHOTOGRAPHY BY FOGO DE CHÃO,

In today’s business world, networking is about much more than exchanging business cards or adding new connections on LinkedIn. The most successful networking events create an environment where professionals can build genuine relationships, discover new opportunities, and leave feeling that their time was well spent. Hosting the perfect networking event requires the right combination of atmosphere, hospitality, organization, and meaningful engagement.

“

When the venue handles the dining experience and s e r v i c e p r o f e s s i o n a l l y, o r g a n i z e r s h av e m o r e t i m e to focus on their guests and facilitate valuable introductions.

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

FOCUS ON HOSPITALITY

Small details can make a significant difference. Greet guests personally, provide clear directions upon arrival, ensure food and beverages are easily accessible, and introduce attendees who may benefit from knowing one another. The perfect networking event does not end when guests leave. Follow up afterward with a thank-you message, encourage attendees to connect on LinkedIn, share photos from the event, and provide information about the next gathering. Ultimately, successful networking is about creating relationships—not simply filling a room. By combining thoughtful planning, genuine hospitality, engaging conversation, and a memorable dining experience, businesses can create events that guests look forward to attending again. That’s why we’re so proud of what we do here. As a sales professional, I’ve become adept at what makes for successful networking, and Fogo de Chão is poised to deliver that for you. Here, networking events can combine a polished dining atmosphere with hospitality from all of our staff. Whether utilizing a private or semi-private space, bar area, or main dining room, our comfortable setting allows businesses and professional organizations to turn a traditional networking event into an experience. Fogo’s Brazilian-inspired menu and signature fire-roasted cuts can add an interactive element that guests may not experience at a typical networking mixer. Offering a memorable culinary experience also gives attendees another reason to stay longer and engage with one another. And those small details are where Fogo de Chão's approach truly shines. This is where Fogo de Chão’s hospitality-driven approach can truly complement a networking event. When the venue handles the dining experience and service professionally, organizers have more time to focus on their guests and facilitate valuable introductions. Venues that master these subtleties can help transform a simple networking mixer into an experience where great food, great hospitality, and great connections come together. At Fogo de Chão Wayne, we not only notice these nuances, we make them part of our everyday menu. To see what Fogo de Chão is about, go to their website at fogo.com. Rakia can be reached there at 973-298-1351. 1400 Willowbrook Mall Road in Wayne.

H OT SP OT | EVENT P L ANN IN G + SE RVICE S

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

FEAST YOUR WAY TO WINTER Fall’s best cookbooks for perfect cold season prep

Crisper air and shorter days call for cozy nights, whipping up a homemade meal in soft slippers and your favorite robe. Staying home on a Friday night in the fall doesn’t mean you’re giving up — quite the opposite! Think of it as carb loading before the championship game or a prep session before that major test. You’re practicing your winter hibernation skills, stretching those lounging muscles, and getting ready to win winter. And consider this roundup of cookbooks as your personal trainer. If you can make a hearty, succulent roast with confidence and ease as the leaves fall outside, imagine what you can do when it’s 20 degrees and snowing. Now, go get ’em!

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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Pizza Night:

Deliciously Doable Recipes for Pizza and Salad

Health Nut: A Feel-Good Cookbook

When you hear “Pizza Night”, a picture appears of the entire family gathered ’round with good food and lots of laughs (with popcorn and a movie to wrap up the occasion, naturally). This collection of yum contains 52 seasonal pizza varieties, each with unique salad pairings. It’s like pizza night on overdrive. Now, when you plan the family’s favorite end-of-the-week event, you’ll have this in your arsenal.

Mastering Bread:

The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

We know you want to turn and run in the opposite direction after reading this title, but don’t be afraid! Take a glance at the reviews, and you’ll see words like easy, lovely, informative, inspiring, and our favorite, “great for beginner bread makers!” No equipment is required, just basic ingredients and a can-do attitude. It’s also a nice little piece of décor for your kitchen countertop.

You may see Health Nut and say to yourself, ‘Booooring!’ but healthy food doesn’t have to be tasteless food. Flip through the vibrant pages of this trusty sidekick, and you’ll find good-for-you dishes with flavorful combinations the whole family will love. With practical instructions and helpful tips, it’s almost as if the author peeked into your pantry and built her recipes around ingredients you already have.

The Modern Hippie Table: Recipes and Menus for Eating Simply and Living Beautifully

You’ll find more than 70 recipes in this gorgeous c ompi lat ion . A ut hor/ lifestyle blogger Lauren Thomas wants her readers to slow down and create a whole mood around their food, one that is beautiful, inviting, and… delicious. Her recipes are achievable for the novice and experienced chef and come with tips on tablescaping, cocktail mixing, and more. So, double knot that apron because you’re going to learn some stuff and eat very, very well.

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CHOCOLATE and WINE The Key to a Successful Wine and

Chocolate Pairing Lies in Finding the Right Combination of Flavors and Characteristics.

Pairing wine and chocolate together can be a delightful sensory experience that can elevate the flavors of both. While the concept of pairing wine with food is well-known, pairing it with chocolate may seem unconventional at first. However, when done correctly, it can create a harmonious balance where the flavors of the wine and chocolate complement and enhance one another. Wine and chocolate have a lot of similarities to each other. Both contain flavanols (antioxidants) and polyphenols (compounds found in plant-based food) that are good for you and have anti-inflammatory properties. These characteristics affect flavor so it’s somewhat challenging to pair wine and chocolate together. The more polyphenols, the more pronounced the bitter taste. For example, if you sip a delicious dry red wine alongside a hunk of dark chocolate, the wine will start to taste bitter and sour. The taste imbalance is coming from the heightened levels of flavanols (different types of tannin) found in both chocolate and wine that end up clashing against each other on your tongue. While it might sound counterintuitive, a good rule of thumb is to pair a wine that is “sweeter” than the chocolate itself. “Sweet” doesn’t refer to dessert wines alone. In the wine world, the term “sweet” is often used to denote ripe, fruit-forward flavors in a wine. These characteristics provide a nice balance to the bitter flavors of cocoa. Both wine and chocolate can have intense, dry flavors. In order to find the right balance, it’s best to choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with. We’ve done the footwork to find several wines that partner well with chocolate. Here are our guidelines for matching chocolate with wine and a few of our favorite wine and chocolate pairings. We hope you’ll try them and then get inspired to experiment and create your own.

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

ARTICLE BY HALEY WILLIAMS PHOTOGRAPHY BY CASSANDRA CASTANEDA

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / WAY N E

CREATING THE PERFECT PAIR DA R K CHOCOLATE TIP 1: M ATCH SUGA R WITH SUGAR When it comes to pairing chocolate and wine, you don’t want to strike a balance, you want to match sugar to sugar. Sweeter chocolate like white chocolate does better when consumed with sweeter wines and bitter chocolate like dark chocolate enjoys being paired with dryer wines. Think of it as matching sugar with sugar. A good rule of thumb is to always pair wines that are equally or slightly more sweet than the chocolate being eaten with it.

TIP 2: M ATCH INTENSIT Y WITH INTENSITY If you pair an incredibly delicately flavored dark chocolate with a full-bodied, heavy red, the intensity of the wine will destroy any of the subtlety that might have been present in the chocolate. The opposite is also true: strong-tasting chocolate will blow a delicate wine out of the water. Keep this rule of thumb in mind: light-flavored chocolates enjoy being paired with light-bodied wines and intensely flavored chocolates prefer being paired with full-bodied wines.

T I P 3 : PA I R F L AVO R S W I T H F L AVO R S Wine and chocolate both carry their own intense flavors. If the chocolate contains other ingredients such as nuts, fruit, or caramel, consider how these flavors will play with the wine. This is especially helpful to remember when enjoying truffles with wine. To avoid creating a palate power play between the two, do your best to match fruity or floral chocolates with fruity wines like Moscato or White Zinfandel. Enjoy chocolate-covered nuts alongside a nutty wine like a Madeira or Marsala. Chocolate studded with dried cranberries might pair well with a fruit-forward red with berry undertones.

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

Bitter to semi-sweet dark chocolates, that are 50 to 100% cacao, have intense, bitter flavors, and earthy to fruity undertones. Match the intensity without adding more dryness by pairing these chocolates with full-bodied, yet fruit-forward wines. Pairs well with: Cabernet Sauvignon, Pinot Noir, Port, Merlot, Shiraz, Barolo

MILK CHOCOLATE Milk chocolate is typically creamier and sweeter with flavors of brown sugar, vanilla, and cream. It requires a wine that is light to medium in body, with a ripe fruit character. Pairs well with: Pinot Noir, Merlot, Sweet Riesling, Ice-Style Wine

WHITE CHOCOLATE White chocolate has a sweet, buttery flavor with notes of cream and honey. Sweet white and rosè wines help cleanse the palate of the rich flavors from white chocolate, as does sparkling spumante like Moscato d’Asti. Pairs well with: Sweet Riesling, Moscato, Semi-Dry Sparkling Whites, Gewurztraminer

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