Explore
We live in an efficiency and productivity-obsessed age. And I admit - I fall into the trap sometimes too. The trap of believing the only things worth doing are those for which I can make an exact calculation of the time, effort and investment it will cost me. The things that result in the highest level of control and least amount of uncertainty.
But the truth is - that is really a sad and unfulfilling way to go through life.
We must leave some room for exploring, for trying new places and things, for being a beginner, even for getting lost. It is those times that are unstructured and open-ended where the space exists for connections to be made, friendships to be fostered and trust to be built.
In the last few months I've really been analyzing my relationship with my kids, how our family operates as a unit and what we love spending our time doing. The way I made this more clear, was to first focus on the things that I don't love spending time on. For our family - it’s screens. For yours, it may be too many busy weeknights away from home or not enough dinners around the table together. But I've noticed that "adventures" and “exploration” doesn't even have to be something big and crazy. It can be playing a board game out on the patio, walking a new trail or going out to find a fun cookie place we've never been to before in a different part of town.
Our hope is that this issue encourages you to make room for exploration. To prioritize time away from the regular schedule of life. To lose yourself on a trail or in a book. To book that trip you’ve been thinking about, to make time for the things that matter most to you, but often come last on the calendar.
CHELSEY JUAREZ, PUBLISHER
PUBLISHER
Chelsey Juarez | chelsey.juarez@citylifestyle.com
CONTRIBUTING WRITER
Angela Broockerd | angela.broockerd@citylifestyle.com
Corporate Team
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COO Matthew Perry
CRO Jamie Pentz
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QUALITY
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
Summer is here and what better way to quench your thirst than with drinks crafted from the season’s fresh produce? Embrace the natural sweetness of sun-ripened fruits and the invigorating zest of garden-fresh herbs. From crisp berry infusions to fragrant herbal blends, enjoy the art of crafting delicious and revitalizing beverages that celebrate the fresh flavors of summer.
THE “HERBAL COCONUT” PIÑA COLADA
Ingredients:
• 2 oz. Coconut Rum
• 1 oz. Pineapple Juice
• .5 oz Coconut water
• 1 oz. Cream of Coconut.
• A few fresh mint leaves
• Optional: A few fresh basil leaves.
• Ice
• Garnish: Mint sprig, and a pineapple chunk.
Instructions:
Muddle the mint and basil leaves in the bottom of the blender. Add the remaining ingredients and ice. Blend until smooth and pour into a glass. Garnish with fresh fruit and herbs
This sangria emphasizes fresh garden herbs and the sweetness of seasonal berries.
Ingredients:
• 1 bottle wine (such as Sauvignon Blanc or Pinot Grigio or Garnacha)
• ½ cup brandy or rum
• ½ cup elderflower liqueur
• 1 cup sparkling water
• 1 cup fresh strawberries, sliced
• ½ cup fresh raspberries
• ½ cup fresh blueberries
• ¼ cup fresh mint leaves
• 2 sprigs of fresh rosemary
• 1 cucumber, thinly sliced (optional)
• 1 lime, thinly sliced
Instructions:
In a large pitcher, combine the white wine, brandy (or rum), and elderflower liqueur. Stir gently to mix. Add the sliced strawberries, raspberries, blueberries, mint leaves, rosemary sprigs, and cucumber slices to the pitcher. Gently muddle the berries and herbs slightly to release their flavors. Cover the pitcher and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Just before serving, add the sliced lime and sparkling water or club soda. Stir gently. Serve the sangria over ice, ensuring each glass gets a mix of fruit and herbs.
GARDEN HERB &BERRY SANGRIA
ROSEMARY GRAPEFRUIT PEAR FIZZ
This cocktail balances the tartness of grapefruit, the sweetness of pear, and the distinct notes of rosemary, all brought together with a bubbly finish.
Ingredients:
• 2 oz Gin (or Vodka)
• 1.5 oz Fresh Grapefruit Juice
• 1 oz Pear Liqueur (or Pear Juice)
• 0.75 oz Fresh Lime Juice
• 1 sprig of Rosemary
• Sparkling water
• Garnish: Rosemary sprig, grapefruit slice, pear slice
Instructions:
Place the rosemary sprig in a cocktail shaker. Lightly muddle the rosemary to release its oils. Add the gin (or vodka), grapefruit juice, pear liqueur and lime juice to the shaker. Add ice. Shake well until thoroughly chilled. Strain the mixture into a chilled glass filled with ice. Top with sparkling water or Prosecco. Garnish with a rosemary sprig, a grapefruit slice, and a pear slice.
LIME MINT
ROSE MOJITO
A Lime Mint Rose Mojito adds a floral twist to the classic mojito, creating a refreshing and elegant cocktail. Here’s a recipe that balances the traditional lime and mint with the delicate aroma of rose.
Ingredients:
• 10 fresh mint leaves
• 1 lime, cut into wedges
• 2 tablespoons white sugar (or simple syrup, to taste)
• 2 ounces white rum
• 1 ounce rose water (adjust to taste, as it can be potent)
• Club soda or sparkling water
• Garnish: Mint sprigs, lime wedges, edible rose petals (optional)
Instructions: Muddle:
Place the mint leaves and lime wedges in a glass. Add sugar. Use a muddler to gently crush the mint and lime. Pour the white rum and rose water into the glass. Stir well. Fill the glass with ice. Top with club soda or sparkling water. Stir gently. Garnish with a mint sprig, a lime wedge, and, if desired, edible rose petals.
This magazine exists because someone said ‘Yes.’
Behind every City Lifestyle magazine is a leap of faith — someone who chose to shape the story of their city. They saw a chance to inspire, connect, and elevate the voices that make their community shine.
Now, new cities are waiting for someone to say yes. What if it was you?
Westlake City Lifestyle
Published by City Lifestyle Loved by Westlake Your story is waiting. Explore
U NMATCH E D BE UT Y
If Switzerland is not on your bucket list, put it on there now! Switzerland is awash in beautiful mountains, hiking trails, the alps, villages and lakes. It truly captures the heart the second the plane lands. The train system is easy and affordable and a great way to see the countryside, so be sure to plan some day trips using their easy transportation systems. Don’t be afraid to visit with the locals to hear where they would go to base some of your day trips on their recommendations. They are generally spot on every time.
ARTICLE & PHOTOGRAPHY
BY JANIE JONES
WHERE TO EAT:
• To indulge in the traditional treat that Switzerland is known for, visit Sprungli which serves the best chocolate in Switzerland.
• To treat yourself to a Michelin restaurant, head to Zurich and eat at Kronenhalle.
• Aperol spritz and local craft beer is readily served at almost every cafe to enjoy.
• When in doubt, ask the locals, as they are happy to suggest their favorite eateries.
WHERE TO EXPLORE:
• Appenzell and Lake Constance is surrounded by Switzerland, Austria and Germany. An easy and short train ride to Appenzell and a quick gondola ride up the mountain boasts a beautiful view of the lake and surrounding areas.
• Ticino is where the locals suggest to visit and holiday. It is known for its waterfront promenade, bridges, castles, historical buildings and stunning landscape.
• Take in the sights of Zurich and its magnificent lakeside views. This spectacular city boasts amazing views, food and locals.
• Take a short three hour train ride to Paris to explore the gorgeous city and delectable French food.
ICE CUBES ICE CUBES ICE CUBES ICE CUBES ICE CUBES
CreativeIceCubes FOR SUMMER
Stay Cool with Fun Infused Ice Recipes
ARTICLE BY BAILEY HALL
PHOTOGRAPHY PROVIDED
Summer can be sweltering, but you can beat the heat with these fun and refreshing infused ice recipes. Not only are they a great way to stay cool, but they also add a delightful twist to your favorite beverages.
CONTINUED >
Edible Flower Ice
Create stunning and elegant ice cubes using edible flowers. These pretty ice cubes are perfect for special occasions or adding a touch of beauty to everyday drinks.
Ingredients:
• Edible flowers
• Water
Instructions:
1. Prep the Flowers: Rinse the edible flowers thoroughly.
2. Fill the Tray: Place the flowers in an ice cube tray, filling each compartment halfway with water.
3. Freeze Partially: Freeze until the water is just starting to set, then fill the rest of the tray with water to fully submerge the flowers. This helps keep the flowers centered in the cubes.
4. Freeze Completely: Freeze until solid.
5. Serve: Use these beautiful ice cubes in your favorite drinks for a floral touch.
Coffee Ice Cubes for Iced Coffee
Transform your iced coffee experience by using coffee ice cubes. This simple trick ensures your drink stays strong and flavorful without getting watered down.
Ingredients:
• Freshly brewed coffee
Instructions:
1. Brew Coffee: Make a pot of your favorite coffee.
2. Cool and Freeze: Allow the coffee to cool, then pour it into an ice cube tray and freeze.
3. Serve: Add the coffee ice cubes to your iced coffee for a rich, undiluted flavor.
Raspberry Lemonade Ice
Ingredients:
• Fresh raspberries
• Lemon slices
• Water Instructions:
1. Prep the Ingredients: Place a raspberry and a small lemon slice in each compartment of an ice cube tray.
2. Fill and Freeze: Fill the tray with water and freeze until solid.
3. Serve: Add the raspberry lemonade ice cubes to your drinks for a refreshing twist.
Add a zesty burst of flavor to your water or lemonade with raspberry lemonade ice cubes. These vibrant cubes are perfect for a hot summer day.
These infused ice recipes are not only practical but also add an extra layer of enjoyment to your summer beverages. Enjoy these refreshing and creative ways to stay cool all season long!
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Picnics Pairings
CREATE A LIVELY, NUTRITIOUS, AND TASTY SENSATION AT YOUR NEXT COZY PICNIC
ARTICLE BY KIM COSTA PHOTOGRAPHY PROVIDED
Have you been eyeing a breathtaking view or a luscious green patch near a waterscape? For special times with your favorite people, nothing says warm weather fun like a picnic. Follow these tips for preparation ideas.
Ambiance:
Throw pillows are a must. Pull them from your couches or invest in outdoor pillows that can be used repeatedly. A large throw is also essential to protect from moist ground and grass stains. Bring your favorite tunes with one of the many available portable speakers or unplug and enjoy the sounds of nature. Cut flowers add a wow factor.
Gear:
You don’t have to own a picnic basket to have a picnic. But if you do bring a basket, make sure to have some way to chill your perishables and drinks. Reusable silverware, plastic wine or drink cups, and plates often come with a picnic basket set, but can also be purchased separately. Keeping it elegant, but easy (and cool) is the key!
Accompaniments:
A cheese plate with fruit is the perfect start to your picnic fare. As with the cheese, your drink selections should coordinate with the main dish. For salads, pair accoutrements with the dressing in mind. A lemony herb vinaigrette dressing goes well with smooth cheeses and tart beverages such as lemonade, prosecco, or sauvignon blanc.
Enjoy your perfect picnic!
EAT YOUR WAY Around the Globe
Exploring culture through food
ARTICLE BY SAVANNAH WOODS PHOTOGRAPHY BY CHRIS FULCHER
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.
Allegretto, Muffuletta
“If one truly wishes to experience the culture, there’s no better way to dive right in than over a meal.”
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
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.
Aruba, Banana Foster
Aruba, Harold Making Banana Foster
Allegretto, Miso-Crusted Salmon
Aruba, Vegan Steak and Shrimp
“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, Fresh Bread
Venice, Buffet Entrance
vacation VIBES
THIS EXOTIC COCKTAIL WILL TRANSPORT YOU TO PARADISE
Vacation time is just around the corner. We are dreaming of sitting on a secluded beach, sipping exotic cocktails with umbrellas in them. But why wait till vacation to enjoy a fun cocktail? This easy and refreshing classic will instantly transport you to paradise.
Piña Colada
INGREDIENTS:
• 1 1/2 oz cream of coconut
• 2 oz light rum
• 3 oz pineapple juice
• Juice of ½ lime
• 1/2 cup frozen pineapple
• 1/2 cup ice
• Pineapple wedge for garnish
INSTRUCTIONS:
Blend frozen pineapple and ice for a couple of seconds. Add in the liquid ingredients and blend until smooth. (To make thicker, add ice. Add pineapple juice if too thick.) Garnish with a pineapple wedge.
