SEP
AUTUMN EVENTS
AROUND TOWN 2027
LUXURY AWARDS BEGINS NOW
Danielle Coombs THE CENTRAL VALLEY’S
PRIVATE CHEF
THE HEART OF THE HOME
THE ART OF GATHERING STARTS HERE In every Bonadelle Neighborhoods home, thoughtfully designed kitchens make room for everything from quiet weekday breakfasts to lively holiday dinners. Large breakfast bars create gathering places and elegant quartz countertops are where family recipes are shared and passed down. Luxurious standard features in the chef-inspired kitchens bring both beauty and function to life. A Bonadelle Neighborhoods kitchen is designed for carrying traditions forward for generations.
F RO M TO P TO BOT TO M
1. Expansive chef-inspired kitchens with large breakfast bars 2. The in-house design center features an abundance of design options to personalize your home
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—08— SEP
Contents Cuisine
IN EVERY ISSUE 10 WELCOME TO THE ISSUE
12
MASTHEAD
SOCIAL AFFAIR 14
AROUND TOWN
Fall festivities are in full force with the September community calendar filled with events for couples, families, and friends all across the Central Valley.
16
2027 LUXURY AWARDS
The nominees are here! The top five in each category are listed on the official 2027 Luxury Awards ballot. Visit www.CVLUX.com to cast your vote now.
DEPARTMENTS 20
SHAKE+STIR: BULLE
Bulle brings a fresh perspective to upscale Fresno dining, where thoughtful design, inventive cocktails, and an ambitious seasonal menu come together. This Shake+Stir explores the vision behind the restaurant.
26
REVIVAL 23
Revival 23 continues to evolve through the creative partnership of Teresa Pries and her daughter, Alexis. Together, they blend distinctive furnishings, thoughtful design, and a shared eye for detail to create spaces that feel as personal as they are polished.
23 28
ALL DAY, ALL HEART
Chef Danielle Coombs is taking the culinary world by storm while staying firmly rooted in where she came from. Here, she opens up about life as a private chef, the experiences that have shaped her path, and the vision she has for a future centered on what has always mattered most: feeding people.
34
5 THINGS EVERY LUXURY KITCHEN MUST HAVE
A truly luxurious kitchen is about more than beautiful finishes. From thoughtful storage to statement-making details, these five essentials bring together form and function to create a space that works as beautifully as it looks.
37
WINE ME, DINE ME
From standout dining destinations to noteworthy pours, this curated guide highlights the Central Valley’s vibrant culinary scene. Discover the restaurants, wineries, cocktails, and experiences making this season especially worth savoring.
40
SEP
COSTARS For September 2026, CVLUX features Chef Danielle Coombs on the Cuisine Issue cover. PHOTOGRAPHER ELLIE KOLEEN STYLIST ALMA WOLVERTON HAIR MELISSA SOUZA MAKEUP MATTIE GARCIA
As summer gives way to fall, September brings a shift in perspective, priorities, and momentum. See what the stars have in store as each sign navigates the month ahead with greater intention and clarity.
Welcome to the Issue Cuisine
Food for Thought On this Cuisine Issue cover is Chef Danielle Coombs, the private chef who is taking the Central Valley by storm and stomach (page 28). There are five things every luxury kitchen must have (page 34). Shake+Stir at Bulle explores the vision behind Fresno’s newest upscale restaurant (page 20). Wine Me, Dine Me has dining destinations covered (page 37). Revival 23 is ever-evolving at the hands of a mother-daughter team (page 26). Vote now for your favorite 2027 Luxury Awards nominees (page 16). It feel like fall around town (page 14). September’s CoStars brings with it a perspective shift (page 40).
A Feast for the Eyes
A feast for the eyes and just a taste of what’s ahead, this month celebrates the flavors, faces, and culinary creativity that make the San Joaquin dining scene so deliciously distinctive. PHOTOGRAPHER ELLIE KOLEEN STYLIST ALMA WOLVERTON HAIR MELISSA SOUZA MAKEUP MATTIE GARCIA
Starting Again
1985 La Lomita Way, San Luis Obispo, CA 93401 TEL (805) 706-8010 TXT (877) 706-8060 lalomitaranch.com
DISCOVER THE QUIET LUXURY OF CALIFORNIA’S CENTRAL COAST. Fall invites us to slow down. To linger a little longer beneath the golden light of the vineyard, savor a glass of wine as the sun slips below the hills, and settle into long, leisurely dinners beneath cool evening skies. At La Lomita Ranch, Autumn isn’t simply a season. It’s a way of life. Here, there’s nowhere else you need to be—just beautiful days, estate wines, and time to savor them.
Book your experience today.
—12— SEP
DAVID MANNING Publisher, Owner
EDITORIAL Editorial Director LAUREN BARISIC Interiors Editor ERIN MELKONIAN Features Contributor ELISABETH ROSS Astrologer SHARI SCHOPP ART Design Director PHENG MOUA Contributing Photographers DON DIZON, ELLIE KOLEEN EMID DESIGN GROUP and MEZA STUDIOS BUSINESS Director of Brand Development & Advertising NICOLE GIORDANO ASHJIAN Events Director & Producer LAURA THOMPSON Accounting Director DEE ANN LINKER Please submit all advertising inquires to information@cvlux.com.
Letters To The Editor: We want to hear from you. Please submit letters to: CVLUX, 7797 N. First St. #172, Fresno CA, 93720 or e-mail to information@cvlux.com. Letters must be signed and deemed appropriate for our readership to be considered for publishing. Letters are subject to editing and may be cut for length. Story Queries: Are you a writer? Please send story queries to lauren@cvlux.com. Please allow six to eight weeks for a response. CVLUX is not responsible for unsolicited material. CVLUX is published twelve times a year by Modern Living Publishing LLC, 7797 N. First St. #172, Fresno CA, 93720. Copyright 2014 by Modern Living Publishing LLC. All rights reserved. Every effort has been made to ensure the information within this publication is complete and accurate at the time of publication. CVLUX does not warrant such accuracy or the claims of its advertisers. All materials, articles, reports, original artwork, and photos published in this magazine are the property of Modern Living Publishing LLC and cannot be used or reproduced without permission in writing. Modern Living Publishing LLC is not responsible for the opinions expressed within the publication. Prices quoted in advertisements are subject to change without notice.
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—14— SEP
LUX locale Community Calendar
September
AROUND TOWN 2026
September 11th
From Darkness to Light Gala Hinds LifeCare Clovis Veterans Memorial Building www.hindslifecare.org
Hinds LifeCare will host its annual gala, with From Darkness to Light as this year’s theme. Guests are invited to an elegant evening celebrating compassion, inspiring hope, and making a lasting impact. Proceeds directly benefit Hinds LifeCare patients and their families in need of end-of-life care and bereavement support across Fresno, Madera, and Merced counties.
September 11th
27th Annual CASA Crab Feed CASA of Fresno and Madera Counties Table Mountain Casino Resort www.casafresnomadera.org
CASA of Fresno and Madera Counties will host its beloved Crab Feed for the 27th year. Attendees will enjoy silent and live auctions and all-you-can-eat crab. This event will be held indoors at Table Mountain Casino Resort. Upscale casual attire is recommended. Registration and the silent auction begin at 5:30PM. The event officially begins at 6:00PM.
September 18th
Safari Night Gala 2026 Fresno Chaffee Zoo www.fresnochaffeezoo.org
The Fresno Chaffee Zoo will host its annual Safari Night Gala, the organization’s largest fundraiser of the year. Guests are invited to an inspiring evening in support of the Zoo’s mission to care for animals, connect the community, and protect wildlife. Proceeds provide vital support for the Zoo’s animals, staff, education programs, and conservation efforts. Festive animal-inspired attire is encouraged.
THE FIRE & ICE GALA BY PRESIDENTS CLUB WILL BENEFIT THE BOB SMITTCAMP FAMILY NEUROSCIENCES INSTITUTE. PHOTOGRAPHER MEZA STUDIOS
September 26th
September 19th
Fire & Ice Gala 2026
FISH Gala 2026
Put on your best formal wear and attend Founders Club’s annual gala. This stunning affair for over 400 attendees includes a silent and live auction, live band, dinner, and more at the Clovis Veterans Memorial District. Proceeds support the future Bob Smittcamp Family Neurosciences Institute.
Fund by Indian Subcontinent Heritage (FISH) Philanthropy supports causes including human trafficking, homelessness, and domestic violence. This year’s FISH Gala, themed White Out Hunger, will benefit the Central California Food Bank. The event will take place at The Painted Table beginning at 6:00PM. Guests are encouraged to wear shades of white in support of the cause.
September 25th
September 26th
Founders Club Clovis Veterans Memorial District www.communitymedical.org/donate
30th Boots Out for Kids
Boys & Girls Clubs of Fresno County www.bgcfresno.org
Boys & Girls Clubs of Fresno County will celebrate 30 years of its annual Stepping Up for Kids Gala with a reimagined event, Boots Out for Kids. Funds raised will provide critical program and operational support for all 14 Boys & Girls Clubs throughout Fresno County, helping ensure safe, structured programs remain accessible to local youth and families.
The Painted Table www.fishfund.org
23rd Annual Harvest of Hope Catholic Charities, Diocese of Fresno Valdez Hall www.ccdof.org
Celebrate hope and generosity at the Harvest of Hope gathering, presented by Catholic Charities. This special evening will be filled with joy and gratitude as guests celebrate the incredible generosity that has transformed the lives of hundreds of thousands in our community. The event will feature an awards presentation, silent and live auctions, and a harvest dinner beginning at 5:30PM.
For more information contact event organizer as events may be subject to change.
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CULTURE. BEAUTY. STYLE. DESIGN. CUISINE. CVLUX Magazine proudly presents the 2027 Luxury Awards. Each year, CVLUX recognizes the Central Valley’s favorite businesses with Luxury Awards. The top five in each category made it to the official ballot. The winners will be announced at the Luxury Awards.
Voting Ends
December 31, 2026
Luxury Awards
January 29, 2027
DOUBLETREE BY HILTON FRESNO CONVENTION CENTER 2233 Ventura Street, Fresno, California 93721
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SPONSORS
HOSPITAL
Community Health System Kaweah Health Medical Center Madera Community Hospital Saint Agnes Medical Center Valley Children’s Hospital
CONCIERGE PHYSICIAN
ORAL SURGEON
Michael S. Henriksen, DDS Central Valley Dental Implant & Oral Surgery Institute Brian Huh, DMD Fresno Oral Maxillofacial Surgery & Dental Implant Center
SALON & SPA
The Gallery by Ray Royce KI Salon THE MANE ROOM PREEN a boutique salon Bleach Bar Color + Extensions
FITNESS STUDIO
Gina Brar, MD, FACP Concierge Primary Care
Justin Nassiri, DDS Valley Oak Oral Surgery & Dental Implants
Ignacio Guzman, MD Dr. Guzman Integrative
J. Steven Supancic, Jr., DDS, MD Oral & Facial Surgical Arts
CORE. Pilates CycleBar Fort Washington Fitness JB Fitness Rhonda’s Fitness
Arman H. Kalamkarian, MD AHKMD Primary + Preventative Medicine
Reed Van Wagenen, DDS Premier Valley Oral Surgery & Dental Implants
SHOPPING CENTER
Kamalmeet Kaur, MD The Modern Medicine Group
PLASTIC/COSMETIC SURGEON
Mythe Laramie, MD MDVIP
Hedieh Arbabzadeh, MD, FACS Dr. Hedi Plastic Surgeon Carl Askren, MD, FACS Aesthetic Plastic Surgery Associates
Fig Garden Village Park Place River Park Riverwalk The Row
BOUTIQUE
Mark A. Chin, MD, MPH Valley Institute of Plastic Surgery
Buttons & Brews Mia Bella The Label Patrick James pum bum Revival 23
Pooja Mehta, DMD Mehta Dental
Parham Mafi, MD, FACS Mafi Plastic Surgery
FINE GIFTS & DÉCOR
Sam Namdarian, DMD, MAGD Fresno Smile Makeovers
Amir Partovi, MD Athēnix Plastic Surgery & Aesthetic Centers
Andrew Park, DDS Alluvial Dental Center
DERMATOLOGIST
DENTIST
Chad J. Anderson, MS, DMD Anderson Cosmetic & Comprehensive Excellence Dentistry
Rob A. Smith, DDS Smith Sedation Dentistry
ORTHODONTIST
Kathleen Behr, MD Behr Laser & Skin Care Center Carlos Paz, MD, PhD Paz Dermatology
Ryann Christensen, DDS, MS Christensen Family Orthodontics
Babar K. Rao, MD, FAAD Rao Dermatology
Lucas DiCiccio, DDS, MSD DiCiccio Freeman Orthodontics
Rohini Shantharam, MD Boswell Dermatology
Mark Fagin, DDS, MS Fagin Orthodontics
Gregory L. Simpson, MD Inspire Health Medical Group
Nicole Nalchajian, DDS, MSD Nalchajian Orthodontics
MEDICAL SPA
Brian Thurman, DDS, MS Thurman Orthodontics
Aspire Medispa Kiss Me Med Spa The Medical Spa and Laser Center at Fig Garden NakedMD Revay Aesthetics
Jude’s Pacific Treasures & Gourmet RSVP Style Verdalee Vonda’s
HOME FURNISHINGS Chesterfield’s Antiques Fashion Furniture Living Spaces Revival 23 Shoppe At The Avenue
JEWELER
Artisan Fine Jewelers Fresno Coin Gallery Lewis Diamond Co. Orloff Jewelers Roger’s Jewelry Co.
AUTOMOTIVE DEALERSHIP
Fresno Acura Genesis of Selma Land Rover Fresno Madera Ford Mercedes-Benz of Fresno
COMMUNITY Copper River Ranch Heritage Grove The Preserve Riverstone Tesoro Viejo
RESIDENTIAL BUILDER Bonadelle Neighborhoods De Young Properties Gary McDonald Homes Lennar McCaffrey Homes
COMMERCIAL BUILDER Christensen Construction Harris Construction Legacy Construction Quiring General Square 1 Development
MORTGAGE LENDER Elias Delgato Supreme Lending
Michelle Glass Community West Bank Joseph Parks Big Valley Mortgage
CONTRACTOR & REMODELING
CRC Construction & Consulting Dodson Builders Construction Icon Construction & Design Imagine Remodeling Design Build Trademark
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A&M Flooring and Design Bedrosians Creative Tile Italia Tile & Marble Robinson’s Interiors
INTERIOR DESIGN dlb design EMID Design Group Facility Designs Tangram Interiors Vitucci & Co. Interiors
FARM/GROWER Bee Sweet Citrus Fowler Packing Ricchiuti Family Farms Royal Madera Vineyards Wawona Frozen Foods
FINANCIAL INSTITUTION
Paul Salazar American Pacific Mortgage
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Joe Perry Precision Home Loans
Alex Cetti London Properties Laura Mather-Mollica The Mather-Mollica Method Cole Petersen Pearson Realty Joe Sciarrone London Properties Paul Singh Paul Singh Real Estate Consultant
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Cabinet Connection Central Distributing Ferguson Home Urner’s Ventura TV Electronics & Appliances
Blue Oak Wealth Management Ford Financial Group Thiesen Dueker Modern Wealth Management UBS Financial Services Whelan Financial
INSURANCE
Cal-Valley Insurance Services DiBuduo & DeFendis Insurance Global Financial Impact Kerr Insurance Brokers Professional Benefits Team Inc
CASINO
500 Club Casino Chukchansi Gold Resort & Casino Club One Casino Table Mountain Casino Resort Tachi Palace Casino Resort
RESORT/HOTEL
Château du Sureau The Darling Hotel Dolphin Bay Resort & Spa La Lomita Ranch Tenaya at Yosemite
BAR
Eden Wine Lounge Elderwood The Farmer & The Bootlegger Ovidio Ristorante Italiano Sabor Cocina Latina & Bar
FINE DINING
Bistro di Bufala Elbow Room Bar & Grill Max’s Bistro & Bar Nick’s Wine Bar Cafe Yolked Kitchen
CASUAL DINING 13 Prime Steakhouse Bulle FIVE Parma Ristorante The Ranch
HIDDEN GEM
Precision Civil Engineering The Safe Gal Sushi Box Three Oaks Vineyards University High School
LEGACY (FAMILY-OWNED, MULTI-GENERATIONAL BUSINESS) DiCicco’s Enzo’s Table Producers Dairy Sebastian Corp The Vintage Press
LEGAL SERVICES
Gill Estate Law, P.C. Goldberg & Ibarra Kimball, Tirey & St. John, LLP Moran Law Firm Quinlan, Kershaw & Fanucchi
VOTE NOW
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SHAKE & STIR Hosted at Bulle Features Contributor Elisabeth Ross Event Director & Producer Laura Thompson Photographer Don Dizon Florals Lou Gentile’s Flower Basket Favors Sierra Nut House Stationery Modern Press Paper Studio
Seven courses and seven cocktails make for an ambitious tasting menu. At Bulle, however, the experience proved to be less about quantity than progression. For the latest installment of Shake+Stir, CVLUX gathered at one of Fresno’s newest restaurants for a culinary exploration where each dish was thoughtfully matched with its own libation, allowing food and drink to play equally important roles throughout the evening. There is an unmistakable sense of intention to dining at Bulle. Familiar ingredients appear in unexpected forms, classic techniques meet decidedly contemporary presentations, and cocktails often echo what is happening on the plate without simply duplicating it. From garden-fresh tomato and cucumber to Wagyu, caviar, coconut curry, and locally grown white peaches, the seven-course menu unfolded as an exercise in contrast, balance, and, above all, discovery. The husband and wife team behind Bulle is Tom and Davita Miller. “For me, Bulle is deeply personal. Even our three-bubble logo represents our three sons, so there are pieces of our family and our story woven throughout the restaurant. I wanted to create an atmosphere with its own identity—one where people want to dress up, have a cocktail, celebrate, connect over dinner and make a memory. I wanted Bulle to feel special from the moment you walk through the door.”
—21— SEP
Lauren Barisic, Lisa Catalano, Laura Thompson, Kathy Stypula, Davita Miller, Tom Miller, Amber Contino, Karen Gill, Dalia Assad, and Sara Jarrar
T
hat same sense of intention extends beyond the menu. As the tastemaker behind Bulle, Davita approached the restaurant’s interiors with a distinct vision for how the space should look, feel, and ultimately make guests feel once inside. The result is an environment that balances sophistication with an energy that feels anything but stiff.
“When I envisioned Bulle,” Davita reflects, “I wanted to create a space that felt elegant, intimate and completely transportive—somewhere you could walk through the doors and, for a few hours, feel like you had stepped outside of Fresno and into a beautiful European-inspired setting. Every detail was intentional, from the lighting and textures to the warm finishes, artwork and intimate seating. I wanted it to feel sophisticated and luxurious, but still warm and inviting.” For Tom, Bulle represents an equally intentional vision from a hospitality perspective—one centered on creating a restaurant with its own point of view while continuing to elevate the local dining landscape. Editorial Director Lauren Barisic and Event Director & Producer Laura Thompson of CVLUX were accompanied by Lisa Catalano, Kathy Stypula, Amber Contino, Karen Gill, Dalia Assad, and Sara Jarrar for an encompassing taste of Bulle in one of the areas that can be sectioned off for private events. Lou Gentile’s Flower Basket set the table in vivid color with elongated, lowprofile arrangements of bright green moss, sculptural arched foliage, plummy calla lilies, and fuchsia orchids. Guests went home with Sierra Nut House’s signature toffee and chocolate-covered walnuts. Modern Press Paper Studio elevated each place setting with custom menus and coordinating place cards printed on pearlescent taupe paper.
T
he opening course captured summer in its simplest form. Bulle’s Tomato Salad brought together basil, cucumber, almond, and Parmesan in a presentation that allowed the produce to remain the focal point. Cucumber and tomato kept the dish cool and refreshing, while almond introduced texture and Parmesan provided the savory finish needed to ground all that garden freshness. “This pairing tastes just like summertime,” remarked Dalia, referencing the cocktail that arrived simultaneously. “The toasted almonds add a nice crunch, which was unexpected and delicious.”
Perhaps the most visually anticipated course of the evening was the Raviolo al L’Uovo. One oversized raviolo encases ricotta, herb spinach, and a whole egg yolk beneath a layer of pasta, surrounded by cream sauce and Parmesan foam. Once pierced, the golden yolk spills into the surrounding sauce, essentially creating yet another component right at the table. The result is rich without feeling one-dimensional, with spinach and herbs offering freshness amidst the abundance of ricotta, egg, cream, and Parmesan. “I love that this is dish fuses Italian and Californian flair, and that it isn’t heavy,” Amber admired.
The Garden Wisp extended those flavors directly into the glass. Mijenta Tequila and Condesa Gin form an unexpected dual-spirit base, joined by basil, cucumber, white verjus, lime, and coriander. Herbaceous and citrus-forward, it felt almost like a liquid continuation of the salad. The presentation adds a final bit of theater, with delicate bubbles floating atop the drink that burst to release a subtle veil of smoke. “This is actually our most popular cocktail,” Tom admitted. The cucumber and basil created an obvious bridge between the two, while the verjus and lime supplied enough acidity to keep the combination bright.
Fittingly, Bulle paired one of the evening’s most luxurious dishes with its Signature Martini. Belvedere 10, Gin Mare, Silvio Carta Servito Bianco Vermouth, and Meyer lemon olive oil comprise the cocktail, which arrives finished with caviar. The briny pop of the roe against the clean, spirit-forward martini is striking on its own, but even more interesting alongside the raviolo. Salinity cuts through the pasta’s creaminess while the Meyer lemon olive oil lends an aromatic quality that keeps the pairing from feeling too weighty. Sara couldn’t help but admit, “There are so many decadent components here and yet they all come together so harmoniously.”
Things became decidedly richer with the Surf and Turf Tartare. Egg yolk jam brought a luxurious creaminess to the meat and seafood, while pimentón added warmth and crispy chips supplied the necessary crunch. It is the kind of dish that relies heavily on texture—the richness of the tartare and yolk against the delicateness of the chips makes each bite slightly different depending on how it is assembled. “I appreciated the unconventional interpretation of this land and sea pairing,” Sara shared. “And the full-length potato chips could be addictive.”
The Halibut shifted the menu in an entirely different direction. Coconut curry served as the foundation for the fish, accompanied by fire-roasted pattypan squash, sesame seed, mizuna, and arugula. There is richness here, but it comes packaged with freshness and spice. Peppery greens sharpen the softer notes of the coconut, while fire-roasted squash contributes a touch of smokiness. “As someone who really enjoys curry, I appreciated the masterful balance of spices and textures in this dish,” Karen offered.
Sunday Service was enlisted to cut through that richness. Tequila, Aperol, ginger, lemon, and muddled cucumber come together for a cocktail that is at once bitter, spicy, citrusy, and cooling. Aperol lends its familiar bittersweet character, while fresh ginger adds a subtle bite that helps reset the palate after each taste of tartare. The cucumber keeps everything easy-drinking despite the decidedly savory course alongside it. “I’m into anything with tajin,” Karen marveled. “This was a surprising combination of flavors that checks all the boxes for me.”
No cocktail could have been more appropriately named for the pairing than the Fire Dancer. Shakara 12-Year-Old Thai Rum is mixed with lemongrass, pineapple, ginger curry, coconut, lime, and Aleppo pepper, essentially taking the flavor language of the plate and translating it into liquid form. Coconut and curry connect the two immediately, while pineapple and lime brighten the rum and Aleppo pepper leaves just enough warmth lingering at the finish. “The rum is fun!” Dalia exclaimed. “I was surprise by how well the fish couples with it.”
A
ustralian Wagyu marked the deepest and most savory point in the progression. Black garlic and porcini amplify the beef’s natural umami, while beurre rouge lends richness and acidity to the plate. With an ingredient as inherently decadent as Wagyu, restraint matters, and the accompaniments serve more to deepen the beef than distract from it. The tenderness of the meat was not lost on Lisa. “It melts in your mouth, and I appreciated that the classic potato and veggie sides were anything but typical,” in refence to the potato souffle made with blue cheese and the delicate seasonal vegetables. The Huntsman Old Fashioned did exactly the same. Shiitake fat-washed Four Roses Single Barrel makes up the cocktail’s foundation, joined by flamed house bitters, black walnut, and Demerara. The result is dark, earthy, and wonderfully layered. Mushroom notes in the drink pick up the porcini on the plate, while black walnut and Demerara complement the caramelized qualities inherent in both bourbon and beef. “This is a cold-weather cocktail. It’ll warm you right up!” Amber observed. This is not a pairing intended to cleanse the palate—it unapologetically deepens it. After Wagyu and bourbon, Peaches and Cream provided a welcome reset. Presented as shaved ice, the sixth course returned the menu to something delicate and refreshing. Its icy texture alone made for an intriguing transition out of the savory portion of the tasting, while peach brought the menu firmly back to summertime in the Central Valley. “This is amazing!” raved Kathy. “I could eat every bite of this dessert. The crust is incredible!” Local white peaches also star in the Peach Sake White Negroni. Roku Gin is combined with the fruit, house sake vermouth, and Luxardo Bitter Bianco for an interpretation of the classic Negroni that drinks much lighter than its familiar red counterpart. Peachiness comes through without pushing the cocktail into overly sweet territory—the Bitter Bianco makes sure of that—while sake vermouth contributes another layer of delicacy. “Serving peach with peach might sound redundant on paper, but I think it works here because the two expressions are so different,” Lisa observed. One is cool, soft, and dessert-like; the other botanical and bittersweet. Mignardises offered one final collection of small bites before the evening came to its close. Traditionally designed to provide a last taste of something sweet without committing diners to another full dessert, these petite confections were especially appropriate following six preceding courses. “A little chocolate at the end of a meal is always welcome in my book,” Laura divulged. “The bite-size nature of these makes it feel indulgent but not overpowering.” The Chocolate Espresso Martini brought Santa Teresa Cacao Cask Rum together with local espresso, Tin City Chocolate Love, chocolate bitters, and French pomegranate grenadine. Coffee and chocolate supply the depth expected from an after-dinner drink, yet the pomegranate prevents all that richness from becoming too predictable. Cacao notes in the rum reinforce the chocolate while espresso delivers the unmistakable roasted finish that has made this cocktail category practically synonymous with prolonging a good night. “Liquid dessert is always fun, and this is no exception,” noted Kathy. By the end of the tasting, it was difficult to separate individual favorites from the experience as a whole. That progression is ultimately what made this Shake+Stir at Bulle so compelling. Great pairings are not necessarily about making food and drink taste alike. Sometimes they contrast. Sometimes they reinforce. Occasionally, as was the case here, they reveal something in one another that might otherwise have gone unnoticed. Seven courses later, that may be Bulle’s most memorable ingredient of all: surprise.
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With Gratitude TO THE CENTRAL VALLEY
I am deeply honored to be nominated for the 2027 CVLUX Awards in the Dentist category. Every smile I have the privilege of creating is a reflection of the trust this community places in me — and that trust is something I never take for granted. My passion is transformative dentistry: artful cosmetic makeovers, advanced implant restorations, and complex smile rehabilitations that restore not just teeth, but confidence. My mission is simple — to elevate what a dental visit can be, blending surgical precision with an experience that feels calm, personal, and beautiful from the moment you walk in. Thank you, Central Valley, for allowing me to do what I love for the people I love serving. This recognition belongs to you.
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I N T E R I O RS | H O M E FURNISHINGS & INTERIOR DESIGN STUDIO Revival 23 has grown considerably since Teresa Pries first opened the business in 2014. Today, she and her daughter, Alexis, work alongside one another, bringing individual strengths to a mother-daughter partnership that continues to shape and grow the brand. “Revival 23 is built on a unique bond and unwavering support,” Teresa understands. “Alexis and I thrive on the challenge that comes with the retail industry, each playing into our individual strengths. I would say I have a true talent for selecting unique pieces and transforming a space into somewhere you’ll never want to leave. Alexis works as my right-hand man, running things from behind the scenes. She ensures the brand is constantly elevating. From social media to interior design presentations, Alexis pushes the limits on creativity, encouraging me to do the same.” That same creative energy extends throughout the Revival 23 showroom, where furnishings, décor, and finishes are thoughtfully presented to help clients envision how individual pieces might translate within their own homes.
CURATED TO PERFECTION
DESIGNED TO REFLECT YOU
“A compliment we constantly get from our customers is how atmospheric our shops are,” Teresa divulges. “When you enter our store, you’re immediately faceto-face with our front display.” Every week, Revival 23 transforms the shop with elaborate displays intentionally designed to engage the senses. From the visual impact to the comforting feel and an inviting signature scent, a visit to Revival 23 becomes an immersive experience. “No two days look the same. The ever-changing product keeps clients coming back and ensures they have pieces no one else does.”
Revival 23’s design services span everything from new construction and major renovations to furnishing and refreshing an existing space. Determining the right level of service begins with understanding not only the home itself, but also the people who live there. “The best way for us to understand a client’s needs is simple: we talk to them. We believe that the better you know your client the better we can help them meet their goals. For us, taking the time to really listen to our client is the difference between a good job and a great one.”
V I S I T O U R S H OW RO O M S
INTERIORS SHOWROOM 2884 E. SHEPHERD AVE. SUITE 101 FRESNO, CA 93720 | (559) 207-4157
REFINED SYSTEMS AND PROCESSES
Teresa describes Revival 23’s systems and processes as one of the team’s greatest strengths—a structure designed to bring clarity and order to what can otherwise feel like an overwhelming undertaking. “When a client decides to work with us, we guide them through a step by step process, working thoroughly through each phase before moving on to the next. Our goal is to help our clients design their space right the first time, so we treat every step like the most important and make sure to never cut corners. From mood boards to scale and space planning, to actually purchasing items, we are with our clients every step of the way, ensuring that the project stays on track.”
A WELL-OILED MACHINE
Behind every finished space is a considerable amount of sourcing, ordering, coordinating, budgeting, installation, and communication. Keeping those moving pieces aligned has become an integral part of the Revival 23 experience, made possible in no small part by the natural rhythm Teresa and Alexis have developed working together. “The key to the Revival 23 experience is the bond between Alexis and me. We truly are a well-oiled machine with years of experience working with one another. While we each handle certain aspects of the process, our unique dynamic brings in a level of communication, understanding, and partnership that can be hard to come by.”
INTENTIONALITY AT THE CORE
Furnishings and décor are particular strengths of Revival 23, with intentionality laying the groundwork for every selection. Teresa approaches furniture, lighting, rugs, art, accessories, and finishing touches with an eye toward creating rooms that feel collected and layered rather than simply decorated. “When it comes to selecting pieces for a client’s space, the goal is to help them find functional, high-quality, and timeless pieces that will last. We use mood boards to help curate and design each space, making sure every piece works with one another and not against each other. We believe each space should tell a story and to us, that’s the difference between just decorating a space and styling it.”
FIXTURES AND FINISHES
One of the advantages of Revival 23 operating as both a retail showroom and design studio is that clients need not undertake a full-scale renovation to benefit from the team’s expertise. Sometimes, transforming a home comes down to knowing which elements will make the greatest impact. “One great thing about Revival 23 is that our process is really custom to the client. We focus a lot on what we call fixtures and finishes. With many clients, that means taking a home they already love and turning it into somewhere they never want to leave. Whether it’s through new furniture, fresh paint, lighting, or wallpaper, there are so many ways to elevate a client’s space without undergoing an entire renovation project.”
IN-PERSON VERSUS ONLINE
There may be more ways than ever to shop from home, but the convenience of online purchasing cannot replicate the personal attention and expertise found through an in-person design experience. At Revival 23, the relationship between client and designer remains central from the first conversation through the final selection. “We believe when clients work with Revival 23, they gain a level of personal attention and experience like no other. When a client works with us, they are not just buying a few pieces—they are getting a team that will take the time to understand them, their home, their style, and their goals. We want our clients to feel heard, cared for, and confident in their decision. Ultimately, our goal is for our clients to walk away with an exceptional experience and a space they truly love.”
CHECK US OUT ONLINE
WWW.REVIVAL23.COM
@REVIVAL23
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ALL
DAY ALL HEART
Editorial Director Lauren Barisic Photographer Ellie Koleen Stylist Alma Wolverton Hair Melissa Souza Makeup Mattie Garcia
—31— SEP
CHEF D
Chef Danielle Coombs built a million-follower platform and a thriving private-chef career by doing the thing that has always come most naturally: feeding people. At 30, Chef D is still hungry for more, but success these days looks less like chasing the hustle and more like building a life, a business, and ultimately a legacy that feel entirely her own. Chef D is a personality, a platform, and an increasingly recognizable brand. Danielle Coombs is the woman who built it. And before she is any of those things, she is a chef. “I am a chef before I am any other title,” she says. “That is what comes most naturally to me.” Perhaps that simplicity is the key to understanding a career that, from the outside, appears anything but. There is a particular kind of adrenaline that comes with dinner service, and Chef D knows it well. Private dinners are her favorite days—the long ones, the ones that begin well before anyone arrives and end after the last plate has been cleared. A single gathering can require two days of preparation and culminate in a 19-hour sprint through someone else’s kitchen. There are ingredients to source, menus to execute, people to feed, details to anticipate. Once service begins, the hours disappear. “It’s a drug,” she says. “Feels like I’m on a high when I’m cooking on those jobs.” This is the part of her life that still makes her feel most alive. Her business has grown far beyond the kitchen. There are brand meetings and partnerships managed from her phone, hours of footage to film, and another 25 to 50 hours some weeks spent editing what may eventually become a three-minute video. More than one million people now follow the work she shares online. Yet despite the visibility, Chef D’s real life remains surprisingly private. She estimates that perhaps 10 percent of it ever makes its way to social media. Her home, closest relationships, heartbreaks, vacations, and much of her work remain hers alone.
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rivate chefs occupy an unusual place in the culinary world. The kitchen is professional territory, but the setting is intimate. There is no dining room separating chef from guest, no pass concealing the mechanics of service. Instead, Coombs steps directly into homes, families, and traditions. Compatibility matters. “Being inside someone’s home is an honor,” she says. “If it is not the right match, it just won’t work.” Some relationships do not. Others have lasted nearly seven years. For Coombs, successful private-chef work is as rooted in hospitality as it is food. She must understand the host, converse with guests, navigate a household, and respect the responsibility of cooking in a kitchen that is not her own, all while executing dinner. Children gather nearby. Guests watch from across the island. The kitchen itself becomes part stage, part dining room, part family room. And often, what matters most is not the most elaborate thing on the plate. “My clients have taught me that sometimes the food isn’t the most important part about private cheffing,” she explains. “Making my clients’ lives easier and more convenient is at the top of the priority list.”
That understanding has changed the way she approaches service. She pays attention to children as deliberately as adults, learning what they like and finding ways to make family dinner something they anticipate. She listens when clients recount meals from vacations or restaurants, cataloging the details that reveal preference without requiring a formal request. A simple comment made months earlier can later reappear as inspiration on a menu. To feed someone well, she has learned, is first to notice them. It is particularly meaningful in the Central Valley, where food carries an intimacy of another kind. Coombs was raised in Modesto and moved to Fresno at 18 to attend Fresno State. She once imagined college as a stop on the way to somewhere else. Instead, she stayed, building a career in a region whose relationship with agriculture steadily became inseparable from her own culinary identity. Here, a client may have grown the almonds she is using, raised the beef she is cooking, or know intimately what it took to bring the fruit on the table into season. “It is the biggest flex to serve my clients the food they grow,” she says. “It feels like a full-circle moment.” Her cooking reflects that proximity. Menus begin with what is growing now. Stone fruit softens the brutality of a Central Valley summer—peaches, nectarines, plums, cherries and apricots—before figs deliver what she calls the season’s “glorious kiss goodbye.” Pears follow, then citrus, around which winter menus take shape. There is California beef and fresh pasta, something she says calms her simply in the forming of it. There is fire whenever possible. Central Valley weather, after all, means much of the year is grilling weather. Wood smoke, outdoor kitchens, pool days, family gatherings, and produce picked at its best all belong naturally to her culinary vocabulary. Ask Coombs what single meal best represents her cooking and she resists the premise. The answer should change with the season. But the feeling should not. “I want my food to make someone feel happy and warm on the inside,” she divulges. “Like someone they love has fed them.” The instinct to cook arrived long before the business acumen required to build a career from it. Coombs says she knew by nine years old that she wanted to be a chef. Food Network became her after-school education: Barefoot Contessa, Good Eats, Iron Chef America, Jamie Oliver, Rachael Ray, and others streamed across the television while she scrambled to handwrite instructions quickly enough to keep pace in an era before pausing live television was a given.
—32— SEP
“I AM A CHEF BEFORE I AM ANY OTHER TITLE. THAT IS WHAT COMES MOST NATURALLY TO ME.”
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er mother did not love cooking herself, but she understood her daughter and prioritized having a healthy, home-cooked meal on the dinner table nightly. During the 2008 recession, a temporary return to the hospitality industry put Coombs’ mother in management at one of the nicer restaurants in town. On Sundays, she began sneaking her 13-year-old daughter into the kitchen for brunch service around 5:00AM. Coombs worked under the pastry chef. Another cook gave her a chef coat and hat. “I felt so happy,” she remembers. “It was a dream and I never missed a Sunday.” Her parents, she says, offered complementary forms of encouragement. Her mother believed deeply in following one’s heart. Her father placed equal emphasis on education. When a scholarship created an opportunity to attend Fresno State, he urged her to take it. College would eventually become an exercise in persistence. Coombs entered a new Culinology program blending culinary arts and food science, only to find herself increasingly frustrated by the chemistry-heavy curriculum. After struggling for nearly four years through a degree that felt fundamentally misaligned with what she wanted, she finally reached a breaking point. “I just want to cook,” she told an administrator. The response changed everything, resulting in the creation of her own degree. Courses were drawn from food science, dietetics, entrepreneurship, marketing, food law, computer science, butchery, and other disciplines and assembled into a course of study better suited to her intended career. The proposal was approved, Coombs finished college, and the experience gave her technical knowledge she still uses when troubleshooting recipes today. But she is quick to make the distinction: college did not teach her how to cook. Nor, she says, did it truly teach her how to become an entrepreneur. That education began once school ended. COVID erased the familiar pathway into hospitality just as Coombs was preparing to enter it. At home with her sister and friends, she cooked constantly—experiments, desserts, cocktails, splurges, and struggle meals—putting her stimulus money back into groceries and posting lengthy step-by-step cooking videos to Snapchat. At the urging of her sister and best friend, she created an Instagram page: Chef D All Day. The name still remains. What began almost incidentally evolved into food photography, recipe videos, and eventually a portfolio. Her first private-chef position came through the page. Then more people saw her work. More people booked. She said yes. And then yes again. For two years, she says, she said yes to virtually everything, often working punishingly long days while teaching herself the parts of the business she did not yet understand. Then four seconds changed her perspective. A clip of Coombs basting a filet in butter reached 27 million views. Suddenly, social media no longer looked like a place merely to document the work. It was an opportunity. So she got to work again. There was grief inside those years, too. Coombs was 25 when her father died from cancer. She had been beside him as the disease progressed, and in the aftermath, work became somewhere to disappear. She took every job she could. She stayed busy enough not to feel what had happened until, months later, grief caught up with her. She left California and spent 14 days alone in a Seattle hotel room, surrounded by a city of strangers and removed from the momentum she had used as armor. When she returned, something had shifted. She went back to work, but she no longer wanted to cook from anger or survival. She wanted to make her father proud. She wanted her mother to stop worrying. “It felt like I was cooking from my heart again,” she says, “even if it was broken.” That period remains part of her story without becoming the whole of it. In the years since, Coombs has become increasingly intentional about what a sustainable version of ambition actually requires.
In her mid-twenties, success meant winning. “The grind, achievements, chase the hustle,” she recalls. Now, her definition is strikingly different. “How much do you actually like your life? And are you healthy?” Today, physical strength is not separate from her business plan—it supports it. Private dining is demanding work, and she trains accordingly through weight lifting, kickboxing, and long walks, crediting the investment in her health with increasing what she is physically able to give to her career. Slow mornings coexist with intense workdays. Prayer is woven through both.
S
he bought a home last year. She loves her work. She feels strong. And she compares her business to a fruit tree. Six years ago, she planted a seed. She watered it, protected it, spoke about it with love, and continued caring for it during years when there was no fruit to show for the labor. Now there is. The private dinners. The clients. The brand partnerships. The house. The million-plus audience. None of it, she insists, happened by luck. “I wake up every day grateful for the life I have,” she says. “I am the happiest I’ve ever been.” That may be the most telling measure of all. Chef D does not romanticize entrepreneurship. Being naturally gifted at cooking did not make her naturally gifted at accounting, banking, taxes or investing. Those responsibilities proved significantly more frustrating. Eventually, success allowed her to hire professionals to handle areas that once overwhelmed her. The lesson was not that she needed to become equally exceptional at everything. It was learning what only she could do. “No one is going to show up for you as hard as you show up for yourself,” she understands. Coombs studies social media as deliberately as she studies food. She analyzes what works, challenges herself against it, and edits hours of footage into polished narratives that encourage strangers to cook. Some of the moments she values most happen offline when followers stop her to say that her videos brought them back into the kitchen. That is where platform becomes purpose. Her digital work may have amplified the business, but it has not replaced the craft at its center. When inspiration stalls, she returns to the wall of cookbooks in her home. She watches chefs, travels, eats other people’s food, and tries unfamiliar recipes. To get better, she believes, one must remain teachable. At the beginning of her career, Chef D was trying to prove that she could make a life from cooking. The next chapter is about deciding what to do with the life she proved possible. There will be books, she believes. Travel. More cuisines and cultures to study. Other chefs and farmers to meet. Perhaps eventually teaching, motivational speaking, and mentorship. She wants to find ways to use her skills to feed people who need it and encourage those still trying to make their own unlikely ideas real. “My twenties laid a foundation for my career,” she says, “but my thirties will be where I create a legacy.” For all the ambition contained in that word, Coombs’ definition of legacy is unexpectedly simple. She wants to be remembered as a woman who relentlessly chased her dreams. Someone who made something from nothing. Someone associated with goodness. Someone who used food to leave the world a little better than she found it. Someone who fed people. “Nourishment for the soul and stomach,” she calls it. For Chef D, perhaps that has been the point all along. Not the follower count. Not virality. Not even the business itself. The table. The people gathered around it. And the lasting privilege of being the person who gets to feed them.
5 THINGS
EVERY LUXURY KITCHEN MUST HAVE Interiors Editor Erin Melkonian Photos courtesy of EMID Design Group
A truly luxurious kitchen isn’t defined by how much it costs or how many high-end appliances it contains. The difference is in the details: how the kitchen functions, how thoughtfully everything is placed, and how effortlessly it works for the people using it. As an interior designer, these are five features I believe every luxury kitchen should have.
1. Wide Drawers Wide drawers are one of the clearest signs of a well-designed luxury kitchen. Instead of filling cabinetry with numerous narrow drawers and doors, consider fewer, wider drawers. When paired with thoughtfully designed dividers and inserts, they can beautifully organize an impressive assortment of utensils, cookware, dishes, linens, and everyday kitchen essentials. They also allow you to see everything at once rather than digging through deep cabinets or overcrowded drawers. Luxury is not simply having more storage—it is having better storage. When there’s a place for everything and everything is in its place, order follows without overthinking.
2. An Integrated Trash Pull-Out A freestanding trash can at the end of a beautiful island can instantly distract from an otherwise thoughtfully designed kitchen. And hiding the trash can under the sink isn’t much better. A luxury kitchen should have a dedicated, integrated trash pull-out designed into the cabinetry from the beginning. Depending on the layout, it can be a full-height, pull-out, or selected to sit neatly beneath a top drawer. I especially like incorporating space for both trash and recycling so everything is concealed, organized, and easy to access. The key is placement. Ideally, the trash should be located close to the primary prep area so you aren’t walking across the kitchen every time you need it.
3. Thoughtfully Placed Electrical Outlets Nothing ruins beautiful cabinetry and countertops faster than an afterthought when it comes to electrical outlets. Outlet placement should be considered at the same time the kitchen layout is being designed, not once construction is already underway. Under-cabinet outlets can be a beautiful solution because they keep the backsplash visually clean. However, they aren’t the right answer everywhere. If a coffee machine, blender, or other appliance will remain plugged in on the counter, determine exactly where it will live and provide a wallmounted outlet behind it. Otherwise, you end up with a cord traveling vertically from the appliance to an outlet mounted beneath the upper cabinet—something that immediately takes away from the polished look you were trying to achieve. A luxury kitchen anticipates where appliances will live and how they will actually be used.
4. Artfully Selected Plumbing Fixtures There are certain details where it’s worth stepping outside the standard selection, and plumbing fixture are one of them. Nothing says builder-grade faster than a standard faucet and plumbing package that you’ve seen in dozens of other kitchens. Instead, treat your faucet, pot filler, and other visible plumbing fixtures almost like jewelry. Look for an interesting silhouette, beautiful finish, or unexpected detail that gives the kitchen personality. This is the opportunity to splurge on something truly special, something you haven’t seen in every other kitchen. The right plumbing fixtures can become one of the most memorable design elements in the entire space.
5. A Built-In Coffee Maker and Dedicated Coffee Bar For coffee drinkers, this may be the ultimate kitchen luxury. Several high-end appliance brands offer beautifully integrated built-in coffee systems capable of making fresh coffee and specialty drinks at the touch of a button. Incorporating one into a dedicated coffee bar makes the experience even better. Consider everything that goes along with the ritual: coffee cups, beans, sweeteners, spoons, syrups, refrigeration for milk or cream, and even a small sink if the space allows. Keeping these items together creates a self-contained station and keeps coffee preparation away from the kitchen’s main cooking and cleanup zones. And that is ultimately what separates a beautiful kitchen from a luxury kitchen.
Luxury isn’t just marble countertops, expensive appliances, or custom cabinetry. It’s walking into your kitchen and realizing that someone thought about where the trash should go, where the coffee machine should plug in, how the drawers should be organized, and how you will move through the space every single day. The best luxury kitchens don’t just look exceptional, they make everyday life feel easier.
—37— SEP
WINE ME DINE ME Food & Drink Guide
Shake+Stir at Bulle Photographer Don Dizon
731 West San Jose Avenue Fresno, CA 93704 (559) 227-1234 www.elbowroomfresno.com
Crafted for the moment. Thoughtfully crafted cocktails, fresh flavors, and an atmosphere made for any occasion. From classic favorites to something unexpected, there’s always something worth sipping at the Elbow Room.
2415 North First Street Fresno, CA 93703 (559) 229-0656 www.samsitaliandeli.com Nick’s Wine Bar Cafe is a hidden gem nestled inside Sam’s Italian Deli, offering full-service lunch in an intimate setting. Enjoy specialty dishes, signature sandwiches, a selection of hand-curated wines, and Italian-inspired cocktails. Experience Italian hospitality in the heart of the Central Valley at Nick’s.
M oravia wines
3620 North Bishop Avenue Fresno, CA 93723 (559) 843-2140 www.moraviawines.com
Sip award-winning wines at Moravia’s family-friendly winery—kids love the playground, adults love the patio and indoor tasting room. Open weekends noon to 5:00PM, plus Wine Down Friday every first Friday with live music. Mention CVLUX for a $1 glass of wine.
1110 East Champlain Drive Fresno, CA 93720 (559) 434-5553 www.5restaurant.com Italian Cuisine
FIVE offers an exquisite blend of contemporary Californian and Italian cuisine with a private wine room, patio dining, and a full bar. The engaging atmosphere and energetic ambience is perfect for a romantic dinner or a night with friends.
Want to be a part of the guide? Call or email your CVLUX Account Executive today to take advantage of this exciting opportunity. information@cvlux.com
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DESIGN + FURNITURE 559-432-3200 www.facilitydesigns.com
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—40— SEP
LUX lifestyle Horoscopes
COSTARS Astrologer Shari Schopp @shari_starlight www.eyeonastrology.com
Aries
March 21st to April 19th
Conflicts ahead may urge caution and self-control, even as part of you feels compelled to act and push forward. This push-pull dynamic becomes a lesson in knowing when to wait and when to move, fostering lasting growth over time.
Taurus
SYNA Sapphire & Emerald Troika Ring 18K Yellow Gold with Diamonds $12,500.00 from www.orloffjewelers.com
April 20th to May 20th
There is a strong desire to focus on practical matters and workplace efficiency. As life becomes more refined and opportunities for improvement arise, direct your attention toward healthier, more purposeful pursuits centered on service and helping others.
Gemini
May 21st to June 21st
As the month begins, a fog of uncertainty settles in, motivating you to sort out your affairs. By midmonth, this shifts into a more expressive, social phase as thoughtful reflection gives way to creative exchanges and enjoyable connections with others.
Cancer
June 22nd to July 22nd
The security you seek is earned through perseverance rather than inherited circumstances. Career pressures and ambition can draw attention away from emotional comfort. Endurance fosters steadiness, while self-assurance and inner strength provide support when navigating challenges.
Leo
July 23rd to August 22nd
A strong belief in your personal potential and future possibilities instills a sense of optimism. If excess arises, rely on trusted friends for honest feedback. Apply yourself wholeheartedly to meaningful endeavors, and opportunities will naturally follow.
Virgo
August 23rd to September 22nd
It’s a powerful time for personal plans, decisions, and self-improvement. Communication becomes more direct and purposeful. Make choices through the lens of value and long-term benefits. Doing so strengthens and secures the groundwork you’ve already laid.
Libra September 23rd to October 23rd
A desire to create harmony in personal interactions extends outward with ease. Cooperation helps smooth social exchanges and create favorable outcomes. The way you present yourself enhances your natural attractiveness, bringing both fulfillment and joy.
Scorpio
October 24th to November 21st
With changes afoot, circumstances tend to unfold constructively. A gradual awakening helps reshape your core beliefs and release outdated views. New perspectives broaden your horizons, encouraging exploration and a fuller awareness of the world around you.
Sagittarius November 22nd to December 21st
Expansion may feel somewhat unsettled amid shifting energies. Look beyond current constraints, avoid becoming overly idealistic, and trust your intuition. As the month progresses, new directions, deeper understanding, and rewarding discoveries await.
Capricorn
December 22nd to January 19th
This month begins with steady progress and quiet momentum. Midmonth adjustments may require a new approach. Remain adaptable and receptive to change. Unexpected developments can reveal a new direction, leading to personal evolution and positive outcomes.
Aquarius
January 20th to February 18th
Moments of clarity emerge through personal transformation and renewed creativity. Composure is required when circumstances feel out of sync. Remain open to revising plans. Question old definitions of success to rediscover authenticity, purpose, and self-confidence.
Pisces
February 19th to March 20th
Life is a balancing act. Changing circumstances call for adaptability and endurance. Trust your ability to adjust when plans shift unexpectedly. By month’s end, fresh energy sparks inspiration, restores motivation, and renews your determination to achieve worthwhile goals.
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