Issuu

O C TO B E R 2 02 6

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YOUR SMILE DESERVES THE LOFTIN TOUCH At Laura Loftin Dentistry, we believe dental care should feel calm, personal, and uplifting. As a privately owned dental office, we’ve created a serene environment where dentistry goes beyond smiles—we care for your overall wellness. From advanced care to comfort-focused details, every visit is designed to help you feel seen, valued, and at ease while achieving the confident smile you deserve.

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Highlighting the Founder After training with Aveda for six years, Priscilla opened The Bee’s Knees Hair Studio in 2011 with a vision to create a fresh, beautiful environment for independent stylists and their clients. With more than 20 years of experience in the industry, she specializes in Davines color and products, dry cutting, and creating natural, seamless grow-outs for both bright and natural blondes and brunettes. Her goal has always been to ensure every client looks and feels their best while building lasting relationships along the way. Her love of interior design is found in every detail of the new space. From thoughtfully chosen wallpaper and lighting to the carefully curated finishes throughout, each element was selected to create an atmosphere that feels both elevated and inviting. More reminiscent of a beautifully designed home than a traditional salon, the space reflects her belief that beauty is found not only in the work you create behind the chair, but in the way a space makes you feel the moment you walk through the door.

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LIFESTYLE LETTER

Food & Drink Issue Some of the best moments in life happen around a table. It’s where we celebrate birthdays, catch up with old friends, introduce someone new to the family and linger long after the meal is over. It’s where stories are told, laughter gets a little louder and conversations seem to come easier. Sometimes the food is the star, and other times it’s simply what gives us a reason to sit down together. This month, we’re celebrating the food and drinks that make those moments even better. From local restaurants serving up seasonal favorites to recipes you can recreate in your own kitchen, this issue is an invitation to gather. Pour a drink, make something delicious and invite someone to pull up a chair. When I think about meals growing up, I don’t remember every dish that was served, but I remember being at the table. I remember the familiar smells coming from the kitchen, the sound of everyone talking at once and the feeling of knowing that there was always a place for me. Looking back, those everyday meals were creating memories without us even realizing it. I think that’s one of the wonderful things about food. It has a way of connecting generations and bringing people into the same room. A recipe can be passed down, a favorite restaurant can become part of a family tradition, and a simple drink shared with a friend can turn into an evening you remember for years. So as you turn through these pages, I hope you find something that makes you hungry—but more than that, I hope you find a reason to gather. Because at the end of the day, it’s rarely just about what’s on the table. It’s about who is sitting around it.

October 2026 PUBLISHER

Hunter Martinez | hunter.martinez@citylifestyle.com P U B L I S H E R AS S I STAN T

Tori Martinez | tori.martinez@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Brooke Macko | brooke.macko@citylifestyle.com S O C I AL M E D I A C O O R D I N ATO R

Alexis Ard | alexis.ard@citylifestyle.com CONTRIBUTING WRITERS

Angela Broockerd, Gabby Cullen, Leann Parker, Michelle W. Parnell, Brooke Wadsworth, Savannah Woods C O N T R I B U T I N G P H OTO G R AP H E R S

Chet Bell Photography, Chris Fulcher, Janie Jones, Leann Parker, Macka Photography, Manny Rodriguez

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Kirstan Lanier QUALITY CONTROL SPECIALIST Brandy Thomas

T O R I M A R T I N E Z , P U B L I S H E R A S S I S TA N T @WESTFORTWORTHLIFESTYLE

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

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L I F E ST Y LE LE T T E R

Publications’ opinions. 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 West Fort Worth Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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

82 Featured

56 82

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Flavor of Fall Made to Last

The Story Behind Love Tokens

Elevated Global Dining

The Chumley House blends international flair with a beloved Lone Star State dining experience.

On the Cover Photography: Janie Jones

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Culinary Creations FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Fashion Forward SHOPPING

Happy Hour FOOD + BEVERAGE

Travel Journal FOOD + BEVERAGE

Locals Only HOME + DESIGN

Hot Spot FOOD + BEVERAGE

Events

Decor Trends HOME + DESIGN

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Wellness Is More Than What You Can See Fall has a way of filling the calendar. School, work, gatherings, holidays, and everything in between can make it easy to focus on keeping up while putting your own well-being last. At Vigeo Wellness, we believe mental health is an essential part of feeling your best. We provide compassionate care for depression, anxiety, PTSD, and more. Your journey begins with a thorough psychiatric evaluation. Treatment may include therapy, medication management, ketamine infusions, or TMS therapy, all within a warm, spa-like environment designed for healing. When “I’m Fine” Starts to Feel Like a Mask The busy season can make it harder to notice when stress, anxiety, sadness, or exhaustion are becoming more than something you can simply push through. And sometimes, the people carrying the most are the ones who have gotten very good at looking like everything is fine. At Vigeo Wellness, you do not have to hide what you are feeling or have everything figured out

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before you reach out. Our integrative approach meets you where you are, with thoughtful care and treatment options built around your individual needs.

This fall, make your mental wellness part of taking care of yourself. We’re here for you, right here in Fort Worth and Weatherford.

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

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OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Fort Worth Opera Launches New Family Series and Family Package Built around the idea of “Opera for Everyone,” Fort Worth Opera’s new Family Series and FWOpera Family Package make opera more welcoming, accessible, and affordable for families across North Texas. The Family Series features four family-friendly productions—The Ugly Duckling, Frida Kahlo and the Bravest Girl in the World, Harmony for the Holidays, and Amahl and the Night Visitors— designed to inspire audiences of all ages through the joy of live opera. Learn more at fwopera.org.

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CONTINUED >

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business monthly CONTINUED

Fort Worth’s La Pulga Tequila Debuts 2026 TCU Horned Frogs Collector’s Bottle Fort Worth-based La Pulga Tequila has debuted its 2026 Horned Frogs Collector’s Bottle and, for the first time, the limited-edition “Horned Frogs Three-Year Collection.” Limited to 100 individually numbered sets, the collection includes the sold-out 2024 purple-label, 2025 black-label “blackout,” and new 2026 white-label bottles. Available exclusively online at LaPulga.com for $179.99, the collection celebrates three years of La Pulga’s partnership with TCU Athletics and the passion of Horned Frogs fans.

Local Author Releases New Book "Blood on the Reins" is a gripping Western mystery set in the high-stakes world of competitive cutting horses, where the suspicious death of a legendary judge uncovers a conspiracy fueled by greed and corruption. As former champion Cade Mercer and investigator Laney Brooks pursue the truth, they discover that every secret carries deadly consequences. Combining authentic Western tradition with cinematic suspense, "Blood on the Reins" proves that horses don't lie-but people do.

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THE FLAVOR

of fall

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

ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES

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

APPLE CIDER bourbon

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

INGREDIENTS: • • • • • •

Apple cider (hot or cold) 1 ½ ounce bourbon or whiskey ½ ounce honey ½ ounce lemon juice Cinnamon Apple slice

INSTRUCTIONS: Add all ingredients in a cocktail shaker and shake. Serve over ice and garnish with cinnamon stick and apple slice. Enjoy!

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

APPLE GALETTE with caramel drizzle

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS CRUST: • • • • •

1 1/2 cups flour 1/4 cup sugar 1/4 teaspoon salt 1 stick cold unsalted butter, cubed 1/4 cup iced cold water.

FILLING: • • • • • • • •

2 apples, peeled and sliced into thin slices 1/4 cup packed dark brown sugar 1 1/2 tablespoons flour 1 1/2 teaspoons lemon juice 1 teaspoon cinnamon 1/4 teaspoon ground nutmeg Optional: 1/4 chopped walnuts or pecans Caramel sauce

INSTRUCTIONS CRUST: Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour. (Note: If running short on time, store bought crust works great, too.)

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

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

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

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

ELEVATED grilled cheese

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS • • • • • • • • • •

1/4 red onion, sliced 2 tablespoons brown sugar 1 tablespoon olive oil Sliced sourdough bread 1-2 tablespoons butter 4 ounces Brie, sliced Fig jam, or preferred choice of jam 1 Granny Smith apple, sliced Arugula Thinly sliced ham, optional

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

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

APPLE chutney

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS • • • • • • • • •

4 tablespoons butter 2 cups Granny Smith apple, chopped ¼ cup pecans or walnuts 1/3 cup apple juice 3 tablespoons brown sugar 3 tablespoons dried cranberries 1 teaspoon lemon juice ¾ teaspoon cinnamon ½ teaspoon nutmeg

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

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

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

BAKED apples

Baked apples is a great fall side dish or can also be the perfect appetizer to share with others. This dish is surprisingly savory, is simple to make and looks impressive.

INGREDIENTS • • • • • • •

3 apples, your choice of variety, halved and cored 3 tablespoons butter ¼ cup brown sugar ½ cup apple juice or apple cider Fresh rosemary, chopped Brie, sliced Chopped walnuts or pecans

INSTRUCTIONS Preheat oven to 400 degrees. Slice apples in half and remove the core. Set aside. Heat skillet and melt butter. Add brown sugar and lightly stir. Place apples face down in the skillet and add apple juice and a sprig of rosemary. Allow apples to cook on stovetop for 5-10 minutes. Flip apples over and top with Brie, chopped walnuts and chopped rosemary. Bake for 6-7 minutes or until the Brie is melted. This is best served warm and is easy to reheat. Enjoy!

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

APPLE CRISP a la mode

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS FILLING: • • • • • •

6-8 apples, peeled and sliced ½ cup dark brown sugar ¼ cup flour 1 teaspoon vanilla 1 teaspoon cinnamon ½ teaspoon nutmeg

TOPPING: • • • • • •

¾ cup flour ¾ cup dark brown sugar 1 teaspoon cinnamon ½ cup cold butter, cubed 1 cup oats ¼ cup pecans, chopped

INSTRUCTIONS FILLING: Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish.

TOPPING: Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

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THE CELLARS ARTICLE BY MICHELLE W. PARNELL PHOTOGRAPHY BY CHET BELL PHOTOGRAPHY

OFFERING PREMIUM, LUXURY WINE S T O R A G E A N D A N E X C L U S I V E P R I VAT E SOCIAL CLUB E XPERIENCE After a decade of working in the wine and beverage industry, Kendall Gunderson recognized the growing need for luxury wine storage that also offered an elegant environment designed for wine enthusiasts to connect and enjoy their collections. When the opportunity arose for Kendall and her husband, Sam, to create The Cellars in the OB Mac building, they channeled their knowledge and love of wine into forming a luxurious space. “Wine has a way of bringing people together that I think is an integral part to why people catch the wine bug to begin with,” shares Kendall. “It's never just about what's in your glass; it's about the farmer or the family or the struggle that it took for them to get there. It’s their success story, or it's simply the CONTINUED >

I NSP IR E D BY | FO O D + BE VE RAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

circumstance of who you're enjoying that current glass with and the memory that is created there. The community and people that surround wine have been an integral part of The Cellars.” Bringing that community together led Kendall and Sam to renovate the almost 15,000 square feet of the OB Mac building and create three tiers of membership at The Cellars which includes receiving inventory, wine storage, and exclusive member benefits. The first tier, Locker Members, offers access to a storage space that holds up to 288 bottles on wooden wine racks. The next tier provides larger walk-in wine cellars. “The walk-in wine cellars

I NSP IR E D BY | FO O D + BE VE RAGE

are a bit of a separate experience. It's secure access only, and it's limited to 24 members,” says Kendall. “These are open spaces that fluctuate in size because we had to work around these gorgeous wooden beams that we wanted to preserve with the history of the building itself. These members have the ability to store upward of 1000+ bottles of wine depending on whether they utilize our wooden wine racks that come automatically with the space or use the space for stacking original wooden crates.” The most exclusive tier is known as the Founding Members. “The Founding Members is a bit more exclusive and caters to

“I R

YE NJ

ED IN T ENT ION

A L LY C R E A T I N G WARMTH IN THE SPACE AND SPECIFICALLY OUR MEMBER LOUNGE.” people who are very serious collectors and want more of a private experience,” explains Kendall. “They have their own separate lounge designed using inspiration from Sam's and my time in Saint-Emilion in France. It has a barreled ceiling and stone on the walls meant to transport you to the medieval town of Saint-Emilion.” Founding Members also have the ability to completely customize their space based on what their collection demands. “We will completely build out the space just as it would look if you were to create your personal cellar at your home,” adds Kendall.

Kendall is especially excited about the software program The Cellars will utilize in conjunction with its members to track each member’s inventory. “Because we really are a hybridization of wine storage, social membership and education, it took me a while to find a software program that would make sense for us. We’re partnering with an incredible program that is based out of the UK,” says Kendall. “Members have access to a private member portal where when they sign in, they have a live reflection of their cellar. For members who allow me to do their inventory, that includes receiving the wine, organizing it creating a bin system CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

for their individual space, racking the wine, and entering the data for them into the private client portal. They will be notified and know exactly where that wine is located as part of their collection.” The portal can be used to submit withdrawal requests with details about when a member would like a selection of wine to be ready. “They can send me a note in the portal that says they are coming in at three o'clock on Wednesday and ask that I preset bottle bin 90 with three wine glasses at their favorite table,” explains Kendall. “Then we will have it preset for them.” In addition to utilizing the storage options, members also enjoy access to special events, exclusive seminars and master classes with various wineries and wine principles, international trips, and the member lounge. “I really enjoyed intentionally creating warmth in the space and specifically our member lounge. I took inspiration from a lot of old-world décor and blended it in with a modern twist,” says Kendall. “As I mentioned, it's always about the people or the story and that's what I wanted the pieces that we selected for the space to also hold. For example, you're greeted with an 18th-century Swiss coffer in the grand entryway and our community tables are made from reclaimed wood from 150-yearold buildings in London.” For Kendall and Sam, opening The Cellars is also a way to weave part of their own story into the community. “We love Fort Worth and are very passionate about the city and the people in it,” she shares. “We love the idea of creating a quiet community within Fort Worth where people can come together and feel like they are a part of an extension of their home.” Membership and private tour inquiries can be made by emailing inquiries@thecellars obm.com or messaging Kendall directly at kgunderson@thecellarsobm.com.

I NSP IR E D BY | FO O D + BE VE RAGE

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HEALING

Made to Last

The Story Behind Love Tokens ARTICLE BY BROOKE WADSWORTH | PHOTOGRAPHY BY MACKA PHOTOGRAPHY

FASH ION F OR WA R D | S HOPPIN G

A CREATIVE BEGINNING

For Love Tokens Jewelry, the idea of a meaningful piece of jewelry has always been about more than what catches the eye. It’s about the story behind it and the stories to come for generations after. More than 20 years ago, what would become Love Tokens began as a creative hobby for Stacey DeGraffenreid. She would visit estate sales in search of vintage pieces and old “love tokens,” drawing inspiration from their details and history. At home, she began transforming those finds into jewelry, crocheting pearls and reimagining antique elements into bracelets and necklaces. The community quickly took notice, and Julia Roberts ended up purchasing one of Stacey’s early necklaces. “That’s when they realized this business could be something to pursue,” says Demi, their daughter, who now works in marketing and client relationships for Love Tokens.

A FAMILY AFFAIR

While Stacey focused on design and creation, her husband, Chris, built the business side of the company, establishing showrooms and connecting with retailers. The family’s journey eventually brought Love Tokens to Texas, where it got its start at Maverick Western Wear in Fort Worth. Today, the company has grown well beyond its beginnings, but the family’s hands-on approach remains at its heart. Love Tokens works with a team of nearly 20 artisans to create handmade pieces in silver, gold, and bronze. Its turquoise is sourced from Arizona, and Stacey continues to transform the stones into distinctive pieces. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

“She’s really knowledgeable and leads a great team,” Demi says of her mother. That team includes artisans who have completed jewelry programs at Oklahoma State University and the University of Central Oklahoma, bringing new creative talent to the studio. Stacey still designs every piece and establishes the look, while studio manager Megan helps ensure each creation is made according to that vision. The result is jewelry that feels distinctly Western without being limited to a Western wardrobe. Over the past four years, Love Tokens has expanded its offerings to include diamonds and pearls, adding new dimensions to its signature aesthetic. The brand’s roots in the Western world remain strong. One of its early milestones came through Kemo Sabe, the Aspen-based Western retailer, where Love Tokens created its first hat token—the signature piece designed to sit in the pinch of a cowboy hat brim.

“We can make pretty much anything happen, and replicate what you’re looking for.”

FASH ION F OR WA R D | S HOPPIN G

MADE TO BE YOURS

That spirit continues through the brand’s Hat Bar, Charm Bar and Bracelet Bar, where customers can create something uniquely their own. Love Tokens also takes on custom work, from hand-carved pieces to engagement rings. “We can make pretty much anything happen, and replicate what you're looking for” says Demi. Customization has become an important part of the brand, but so has the idea that a piece should last. Love Tokens describes its jewelry as luxury with the intention of becoming something that can be passed from one generation to the next—a true “love token” in every sense. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

AN HEIRLOOM IN THE MAKING

One of the company’s bestselling pieces is one that embodies its Western heritage: the turquoise naja pendant. The style has even caught the attention of celebrities, including Bella Hadid. Pearls, particularly pearl chokers, have become favorites as well, while rings have emerged as another standout category. Stacey hand-carves every ring, giving each one a particularly personal connection to its maker. Much of the company’s business still happens face-to-face through trunk shows, with the Love Tokens team traveling to its retail partners throughout the year. E-commerce has also become an important part of the business, but the family remains committed to making sure customers know the people behind the jewelry. “We are a small family business,” Demi says. “We want our communities to know who we are and what we do.” What began with someone finding beauty in forgotten vintage pieces has grown into a family business creating new pieces meant to be cherished, worn, and eventually passed down. The jewelry may change with the times, but the idea behind it remains the same: the most meaningful things are the ones we carry with us for generations.

FASH ION F OR WA R D | S HOPPIN G

*PIECES FEATURED IN THE MAGAZINE*

• Turquoise heart bracelet Details: kingman turquoise heart , signature style bracelet, and encased in sterling silver and chain; you can stack it with anything • Above the turquoise heart bracelet is a handmade sterling silver bead bracelet. My mom and the metalsmith Ethan came up with this idea together • The pearl bracelet on top is one of our new ones. It’s sterling silver, handmade beads with diamonds on each bead. • The horseshoe ring has inlay kingman turquoise with diamonds throughout

• Turquoise chain link necklace Details: this is our most popular item this past year, and people really enjoy picking out their turquoise. You can even change out the pendant if you want, so the necklace can be worn with just about anything. • Turquoise hat brim charm Details: Rihanna actually purchased this hat band, and this is a staple of ours! We usually create it with kingman turquoise, but we can also do it in green or blue turquoise, and we can pick the style you like.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

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S AV E T H E D AT E

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MENOPAUSE DAY SUNDAY, OCTOBER 18 · 1–3 PM

This room is for you. If you’ve ever thought, Is this normal? Who do I even ask? Why didn’t anyone prepare me for this? — come join us. Spend an afternoon with Dr. Carolyn Moyers and a panel of experts in menopause, mental health, nutrition, life transitions, and aesthetics—all having the conversations midlife women deserve.

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WELCOME TO THE MAGNOLIA EFFECT At Youthful Magnolia, we don’t believe in one-size-fits-all beauty — we believe in personalized, clinical care that builds confidence and delivers results. Our expert team of nurse injectors and medical aesthetician combine precision, artistry, and innovation to create custom treatment plans tailored to you. From medical-grade skincare to advanced injectables and state-of-the-art lasers, every service is designed to restore, refine, and elevate your natural beauty — this is the Magnolia Effect. We specialize in advanced laser treatments like HALO®, Moxi®, and BBL®, designed to target sun damage, texture, fine lines, and collagen loss with minimal downtime. Our customized laser combinations deliver real, long-term results.

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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.

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

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. 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.

BOURBON GOES INTO THE BARREL CLEAR AS WATER. EVERY BIT OF THAT AMBER COMES FROM THE WOOD. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

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

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Fa rm to Ta b le Insp ire d Flower Arra ng ements with a Lush, Lu xur y St y le . Ever yday Flower D el iver y Flower D el iver y Subscriptions Sp e cia l iz ing in Larg e Events and We dd ing s 817-386-2466 | camel l iaf armflora .c om tamm ie@camel l iaf armflora .c om 410 West 7th St. Ste. 3, For t Wor th OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

EAT YOUR WAY Around the Globe

Exploring culture through food ARTICLE BY SAVANNAH WOODS PHOTOGRAPHY BY CHRIS FULCHER

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Allegretto, Muffuletta

Food has always been at the forefront of humanity; after all, we need it to survive. But as people and trade developed, food has become so much more than survival. It has become an art in itself. Some areas hold onto tradition and nostalgia while incorporating new ideas and other cultural influences. If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.

Paso Robles, California Allegretto Tucked into the rolling hills of Paso Robles, California, sits the Allegretto Winery and Resort. A unique hotel curated to showcase art worldwide and give visitors a relaxing, spiritual stay. The Cello Restaurant & Bar is open all day for breakfast, lunch, and dinner. Lunch menu highlights were the Muffuletta sandwich, Tuscan style, served with sun-dried tomato hummus, pistachio mortadella, salami Toscana, mozzarella cheese, roasted tomatoes, baby arugula, cello olive tapenade, and a house-made ciabatta roll.

CHRIS FULCHER AND SAVANNAH WOODS Chris Fulcher and Savannah Woods are travel writers and photographers, having worked all around the world with various hotels in the Americas, Europe, and the Mediterranean. They are based out of Las Vegas, Nevada. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

“If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.”

Aruba, Banana Foster

For dinner, plates of miso-crusted bay salmon served with ginger butter as well as their 8-ounce certified black Angus filet mignon, oak pit grilled, seasonal vegetables, dauphinoise potato, red wine Demiglaze with a horseradish mascarpone. Ending the night with dessert, a “triple chocolate bomb,” a chocolate soufflé cake, raspberry dark chocolate mousse, framboise scented ganache, toasted almonds, fresh raspberries, and white chocolate curls.

Aruba Manchebo Beach Resort & Spa, located at Eagle Beach, boasts the biggest private beach on the island. Here, there are four different restaurants on the property, each cultivating unique aspects of Aruba’s culture, encompassed by their famous Aruban hospitality.

Ike’s Bistro Aruba, Harold Making Banana Foster

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Ike’s Bistro, open for breakfast and dinner, is an open-air location boasting a huge Mediterranean-inspired menu.

Menu highlights feature their homemade chia pudding made with coconut milk, chia seeds, agave, homemade granola, and berries, and a variety of smoothie bowls featuring the açaí peanut butter bowl - made with açaí smoothie, freshly sliced banana, granola, seasonal berries, and peanut butter. For dinner, some of our favorite highlights were the Filet Mignon, 6-ounces of beef served with mashed potatoes, vegetables, porcini mushroom sauce, and homemade chimichurri, and the Vegan Steak and Shrimp, which was made out of lentil steak with grilled New Wave shrimp served with potato wedges, steamed broccoli, and sesame-ginger glaze.

The Chophouse While the atmosphere on Manchebo creates a feel of casual relaxation, for those looking for a more elegant evening, there is The Chophouse. The star of The Chophouse and our favorite server was Harold Rasmijn, who received the Caribbean Employee of the Year Award in 2018.

Allegretto, Miso-Crusted Salmon

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

“Several restaurants and lounges are available throughout the day for your eating and drinking pleasures.”

Menu highlights were the lamb chops, marinated with garlic and herbs from Manchebo’s herb garden, and the Almond Grouper - a pan-seared grouper served with potato puree, green beans, and coconut white wine sauce. Harold completes the experience by serving a special dessert of banana foster which he makes table-side for a spectacular end-ofthe-night show.

Venice, Italy Venetian cuisine is characterized by its fresh seafood; however, Venetian people take pride in making food with fresh meats, fish, fruit, and locally sourced vegetables.

San Clemente Palace Kempinski San Clemente Palace Kempinski, located on a private island, is the perfect getaway experience just off the coast of Venice and minutes from Piazza San Marco. Several restaurants and lounges are available throughout the day for your eating and drinking pleasures. The most important meal of the day is served at the Insieme Restaurant, open from 7:00 a.m. to 11:00 a.m. An open breakfast buffet surrounded by the church courtyard on the island, the buffet offers a wide variety of fresh vegetables, bread, cheeses, meats, and fruit; this fresh start to your day will leave you energized as you explore Venezia.

Venice, Buffet Entrance

Venice, Fresh Bread

T R AV E L J OU R N A L | FO OD + BE VE RAGE

Aruba, Vegan Steak and Shrimp

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LOOKING FOR A SPECIFIC WINE?

Put a Cork In It can help you locate it. Our wine boutique makes wine selection and buying a personal and pleasurable experience. We offer a variety of specialty wines, gift certificates, and have a monthly wine club. MON - SAT 11AM - 7PM | 817-924-2675 | putacorkinitwine.com

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“Numerous amenities, caring staff, and friendly fellow residents made Stevenson Oaks the perfect choice for us.” – STEVENSON OAKS RESIDENTS Ed & Susan Adcock

In The Lone Star State, we’re known for our independent spirit, but we understand a full life requires connection to one another. In 1962, Methodist Retirement Communities was founded on Texas values to combat loneliness with fellowship and uphold independence. Here, we believe growing old should be just that … growing. With deep Texas roots and faith-based, steadfast leadership, Stevenson Oaks offers a bright future to those who call it home.

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VISIT US AT: MRCSTEVENSONOAKS.ORG 6251 Stevenson Oaks Drive | Fort Worth, TX 76123

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

ARTICLE BY MICHELLE W. PARNELL

in the spirit of fall Howdy Pumpkin’s Brooke Neff creates stunning, tailored autumn porch décor. When Brooke Neff began decorating her front porch for the fall, people noticed and wanted her to help them do the same. “I go all out for holidays and love decorating. So I’d decorate my porch with hay bales and pumpkins and all that stuff,” shares Brooke. “My neighbors would see my porch or the inside of my house and think it was cute. They would ask me to decorate theirs and I would also decorate for family. It became something that I enjoyed doing because I loved the way it looked and the way it made me feel. It grew organically from there.” Three years ago, Brooke officially launched Howdy Pumpkin and now she gets to share her creative designs and festive enthusiasm with area home and business owners by decorating porches, storefronts, building entrances, photo booths, and more. Brooke works with each client to create displays based on the space available and her client’s preferences. “Every single porch is different. Whether there are steps or it's flat; whether it's a sprawling porch or a tiny porch, it challenges me every time,” she says. “But I love that I start with a blank canvas and get to create something unique and special every single time I step up.” Each custom design begins with a conversation with the client on what they love and want to express through their porch décor. “Everybody has different

LOCA LS ON LY | HO M E + D E SIGN

stylings and I want their ‘wow’ factor to be exactly what they want,” explains Brooke. “Some people like spooky stylings in the fall and other like a pretty, picturesque, magazine-worthy fall porch. From there, we talk about adding mums or hay bales for texture and whether they want layers of elevation, which sets up this cascading pumpkin look that creates a really full display.” Brooke sources the pumpkins used in her displays from west Texas, where she was born and raised. “I have a soft place in my heart for the panhandle where there are lots of farms. I am also very familiar with Floydada, which is supposedly the pumpkin capital of the world,” she says. “So I reached out to a farm there, Assiter Pumpkin Ranch, and that’s where I get my pumpkins.” Brooke values being part of the local community and prioritizes having a positive impact through her work. One way Brooke gives back to the community is by donating her time and resources to decorate the marquees at elementary schools in Argyle. Another way is through upcycling pumpkins once fall is over. “I offer a couple of clean-up options and when I go pick up pumpkins, I keep them out of the landfill,” she explains. “I partner with Keep Argyle Beautiful, which collects pumpkins

“ I go all out for holidays and love decorating. So I ’d decorate my porch with hay bales and pumpkins and all that s tuf f.”

to donate to different 4-H farms. I also partner with local communities that have livestock and give them pumpkins because cows, longhorns, and horses love them.” As Howdy Pumpkin has grown, Brooke’s family has become an important part of the business. “They love to see my dream and my vision come to life and I think they secretly like it, too,” says Brooke. “They are definitely the workhorses helping with loading

my wheelbarrows and trailers, which allows me to focus on designing custom porches and strategically placing the decorations.” Howdy Pumpkin is a locally owned and family operated business. For more information and to view a gallery of work, visit howdypumpkintx.com and follow Howdy Pumpkin on Facebook and Instagram. Also check out Howdy Holiday, Brooke’s companion company that provides decorations for winter holidays. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

LIFE-LONG LEARNING DEFINES YOUR LIFE AND OURS. Always growing, sharpening skills, expanding your possibilities, eyes on the horizon — your commitment to continued success sounds like ours. That’s why we host TCU Silver Frogs and other lifelong learning opportunities, encouraging residents to pursue their interests in music, literature, history, health, art, religion, technology and whatever else stirs their curiosity. After all, learning is life.

LEARN MORE. Call (682) 267-6962 or visit TrinityTerrace.org.

DOES YOUR RETIREMENT MATH ADD UP?

Trinity Terrace is a resident-centered, non-profit Pacific Retirement Services community and an equal housing opportunity.

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6016 Southwest Blvd, Fort Worth, Texas 619.201.0870 ringreforms.com

Securities and advisory services offered through LPL Financial, a registered investment advisor, Member FINRA/SIPC.

MKT-06070-0125 Tracking #686041 (Exp. 10/26)

Vringreforms

682.540.0888 Private Tours by Appointment

Exceptional Wine Storage. Exceptional Company.

Hardware ◆ Tile ◆ Plumbing

Turnkey Design & Construction 817.332.0607 | twcinteriors.com 3600 Crestline Rd. Fort Worth, TX 76107

VEB

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Elevated Global Dining

The Chumley House blends international flair with a beloved Lone Star State dining experience.

ARTICLE BY GABBY CULLEN | PHOTOGRAPHY BY MANNY RODRIGUEZ

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I’m not sure about you, but an evening spent savoring incredible food and amazing drinks, enjoying five-star service and a vibe that feels like you’ve made your way to jolly old London sounds like an experience worth having. The Chumley House opened in Fort Worth’s Cultural District in 2024, and ever since, it’s been a buzz-worthy spot serving some of the city’s most unique cuisine. Praised for its cozy yet upscale interiors, incredible service, CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

and what some say is the best Beef Wellington you’ll find in DFW, a night out here should probably be on your Fort Worth culinary bucket list. According to Duro Hospitality co-founder and partner Benji Homsey, during a research trip to London, the team fell in love with the architecture and character of many of the restaurants they visited — from that experience, The Chumley House was born. “From a culinary perspective, Chumley House was never intended to be a “London restaurant.” Rather, we were inspired by the city’s international influences and the way flavors and traditions from around the world — such as Indian cuisine — are woven into its dining culture. We wanted to bring that global perspective to a modern steakhouse, pairing an unexpected and dynamic menu with a warm, refined, and slightly more masculine atmosphere,” says Homsey. CONTINUED >

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It was the right move for Fort Worth, a city known more for upscale steakhouses rather than creative menus. “We wanted to create something that felt approachable and familiar enough for guests accustomed to that style of dining, while still delivering a distinct culinary experience with enough unexpected “left turns” to draw in those looking for something new. I think we struck that balance incredibly well,” Homsey explains. What exactly does a dining experience at Chumley House look like? For starters, the restaurant itself is warm, inviting, and a little bit fun. The menu incorporates global flavors, particularly Indian, with familiar dishes that diners know and love, creating an elevated experience that doesn’t intimidate even the most cautious of guests. It’s also intentionally shareable, starting with the very English tradition of gluten-free scones and tea service. “There are so many unique dishes and unexpected touches that we want guests to experience as much of the menu as possible,” says Homsey. CONTINUED >

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And the menu is always evolving. Jared Harms, Duro Hospitality’s Corporate Culinary Director, explains that the restaurant creates a significant portion of its menu based on what’s at its peak and available. “Seasonality allows our culinary team to continually introduce new ingredients, flavors, and preparations while keeping the experience fresh for returning guests. It allows the menu to feel dynamic and ever-changing while maintaining the signature dishes and sense of familiarity that define Chumley House,” he says. But every good restaurant has a few must-try dishes, and according to Harms, it’s the Butter Chicken Pot Pie, the Maple-Glazed Quail, the Smoked Salmon Crudo, the Long Bone Lamb Tandoori, and Mimi’s Ice Box that have made their mark. Pair those items with a cocktail like what Corporate Beverage Director Allie Nault calls the “Damsel Spritz,” an elevated Hugo Spritz highlighted with stone fruit, or one of the numerous French, Italian, or Napa Valley wines, and your night out at The Chumley House will be one you’ll want to repeat. The Chumley House is located at 3230 Camp Bowie Blvd., Suite 150. For more information, visit thechumleyhouse.com

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JOIN US TO CELEBRATE THE NEXT CHAPTER IN OUR CLUB JOURNEY AFTER 72 YEARS A REMODEL AND A NEW VISION FOR THE PETROLEUM CLUB OF FORT WORTH New expanded bar & lounge experience, dining room, unique spirits lounge with video/gaming wall & cigar patio. Club Facility Remodel | Extended dour lease through 2040 atop the 40th floor Updated ballroom and pre-function cocktail space

Call the club for details and regarding club membership, 817-335-7571. www.fwpetroleumclub.com 777 Main St Fort Worth, Texas 76102 90

Measure Life Differently. Not by the number of years.

But by the number of sunsets you've shared. The conversations that happened because no one was looking at their phones. The meals that lasted three hours. The places that changed the way you see the world

Travel has a way of reminding us what really matters. #travelwithintent | What are you waiting for? www.intentionalitineraries.com | 817.851.5500 | info@intentionalitineraries.com

Strategic Counsel for Life’s Most Personal Matters Divorce | Custody Adoption | Estate Planning 817.840.5111 DawnLKing.com 5608 Malvey Ave. #103 Fort Worth, TX 76107

Because everyone needs a king in their corner. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/WE STF O RT WO RT H

OCTOBER 2026

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

OCTOBER 1ST

In the Making: The Sculpture Project The Modern Art Museum

Linden Creek Luxury Home Staging | Interior Design Studio

Join The Modern Art Museum for In the Making: The Sculpture Project, a FREE educational program during the entire month of October 2026. The Grand Lobby becomes a making space where visitors of all ages can build and create their own sculptures inspired by the Modern’s collection and the natural environment surrounding the museum.

OCTOBER 3 R D

Celebración Sinfónica Rose Marine Theater | 7:00 PM In partnership with Artes de la Rosa, the Fort Worth Symphony Orchestra presents a concert featuring works by pivotal Latin-American classical composers.

OCTOBER 6TH

Miranda Lambert HOME STAGING

GET IN TOUCH

Consultations Vacant Staging Occupied Staging Photo Prep

EVE N TS

Get ready for a night of unforgettable country music as Miranda Lambert takes the The Main Stage!

OCTOBER 8TH

Yekwon Sunwoo Kimbell Art Museum | 7:30 PM

INTERIOR DESIGN Consultations Model Home Design Full Service Design

Billy Bob's Texas | 8:00 PM

817.380.9640 @lindencreek_dfw nicole@linden-creek.com

Presented by the Cliburn, enjoy a performance from 2017 Cliburn gold medalist, Yekwon Sunwoo, at the Kimbell Art Museum.

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Brooks & Dunn: Neon Moon Tour 2026 Dickies Arena | 7:00 PM Country legends Brooks & Dunn bring their signature hits to Fort Worth for a night of honky-tonk anthems, heartfelt ballads, and classic country energy.

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The Classical Style Bass Performance Hall | 7:30 PM Enjoy Mozart’s thrilling “Haffner” Symphony, followed by a lively comic opera featuring Mozart, Beethoven, and Haydn in a playful musical adventure titled The Classical Style: An Opera (of Sorts) portrayed by the Cafritz Young Artists of Washington National Opera.

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Fall Fest Archie’s Gardenland 10:00 AM Enjoy live music, great food, and FREE pumpkin painting at Archie’s from 10am-2pm.

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Race on Race Street 2804 Race Street The 5th Annual PT Fitness Race on Race Street returns to Fort Worth on October 10, 2026! Choose your challenge with a Half Marathon, 10K, 5K, 1-Mile Fun Run/Walk, or 5K Ruck. More than a race, it’s a celebration of health, fitness, and the vibrant Race Street community. Bring your family and friends, explore local businesses, and enjoy a fun, welcoming race-day experience for all ages and abilities.

Integrative Psychiatry in Fort Worth Centered Psychiatry + Wellness is a boutique, physician-led integrative psychiatry practice founded by Dr. Angelocci. Dr. Angelocci brings a thoughtful, personalized approach to mentalhealth care, combining the clinical foundations of conventional psychiatry with evidenceinformed integrative wellness strategies. 817.382.1110 | centeredfw.com 4927 Byers Ave Suite 213, Fort Worth, TX

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Go Frogs!

events

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OCTOBER 17TH

Georgia O’Keeffe and the Carter Amon Carter Museum of American Art | 3:00 PM Join a docent for this guided tour that explores the Carter’s collection. View O’Keeffe’s paintings, works, letters, photographs, and more!

OCTOBER 17TH

Phoebe Bridgers: The Lost Tour Dickies Arena | 7:30 PM Phoebe Bridgers brings her acclaimed sound to Fort Worth, delivering an intimate, phone-free night of fan favorites from across her catalog.

OCTOBER 18TH

Arkhaios Film Festival Kimbell Art Museum | 2:00 PM View recent documentaries selected for the Arkhaios Cultural Heritage and Archaeology Film Festival that spotlight global efforts to preserve cultural heritage, as well as archaeological and ethnological research.

OCTOBER 18TH

SAVE THE DATE - World Menopause Day 2026 TCU Medical School | 1:00 PM

4715 CAMP BOWIE BLVD

www.HoneyLovesBoho.com • • @honeylovesboho

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Join Dr. Carolyn Moyers and a room full of experts for an afternoon built on one idea: menopause isn't where thriving ends — it's where it can begin. We'll walk through the five pillars of health that help you feel like yourself again, not as talks you sit through, but as real conversations you can actually use.

Rashid Johnson A Poem for Deep Thinkers Through September 27

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Lena Pope Golf Classic Rockwood Park Golf Course A day of fun and fundraising at the annual Lena Pope Golf Classic, proudly presented by Frost. This popular event supports Lena Pope’s mission to equip children and families with a strong foundation through counseling, education, and behavior intervention programs.

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Boo at the Zoo Fort Worth Zoo | 10:00 AM This weekend, as you explore the zoo, stop by treat stations, enjoy lively entertainment, and listen to fun music. Enjoy a family-friendly way to celebrate Halloween while visiting your favorite animals!

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Batman (1989) in Concert Will Rogers Auditorium | 7:30 PM Enjoy the full feature film while the Fort Worth Symphony Orchestra performs Danny Elfman’s score live with the film.

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Beethoven’s Pastoral Bass Performance Hall | 7:30 PM Alongside artwork from the Kimbell Art Museum’s landscape collection, enjoy Beethoven’s Symphony No. 6, “Pastoral,” Mazzoli’s ballet suit Orpheus Undone, and Britten’s Serenade for Tenor, Horn, and Strings.

Want to be featured? G E T I N T O U C H AT CIT YLIFEST YLE .COM/ WESTFORTWORTH

MODERN ART MUSEUM OF FORT WORTH themodern.org

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

ARTICLE AND PHOTOGRAPHY BY LEANN PARKER

CORNSTALK DECOR FOR EVERY HOME

STALKING up

ON Fall Fun

Cornhusk Centerpiece When life gives you lemons, or cornstalks as it seems, make something beautiful! The holidays can be stressful. Your table centerpiece doesn’t need to be. To create this cornhusk centerpiece, simply remove the dried tops of the cornstalks, arrange them in a vintage soup bowl adding a few ears of corn to give more stability and visual interest. Add preserved pinecones for guests’ place settings and you have the perfect touches for your table. Pinecone instructions can be found at SilvertoothHome.com/blog/pinecones-leaves

LeAnn’s Cornhusk Styling • • • • • • • •

White Dishes & Platters Gold Charger Plates Woven Placemats Rust-Orange Napkins Thanksgiving Crackers Cornhusk Centerpiece Pinecone Guest Cards Real Pumpkins

LeAnn can’t wait to see what you create for your own fall table. Tag her on IG @SilvertoothHome and #SilvertoothHome so she can share.

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Your Real Estate Partner for Every Milestone

Whether it’s your first keys or your ultimate dream estate, you deserve an expert guide. Real estate is personal to me, not transactional. Serving Fort Worth and beyond, I equip every client with the deep knowledge and sophisticated strategy needed to step into their next chapter with confidence. Experience a luxury standard of care at any price point.

817-948-5665 www.zillow.com/profile/Micaela%20Mead Micaela@burtladner.com | V@movewithmic

Scan to connect, access my free buyer’s guide, or schedule a consultation.

Timeless isn’t the Trend. It’s the Blueprint.

806.928.2280 WWW.PROVENDERHOMES.COM VPROVENDERHOMES

W E H O P E YO U D O N ’ T N E E D U S — B U T W E ’ R E R E A DY I F YO U D O !

“A t To t a l C a r e , w e d o n ’ t s t o p a t g o o d c a r e — w e g o t h e s e c o n d m i l e , offering hear tfelt ser vice rooted in faith, compassion, and an unwavering commitment to making every patient feel truly seen, heard, and loved.”

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