Lifestyle Magazine November 2025

BOTOX FACIAL

“Everything I asked to have done was thoroughly explained to me. My documents were completed in a timely manner. Nickie is friendly and caring. She provided everything I needed.”

- W. W.

“Nickie is very knowledgeable and goes into detail. I rarely had any questions because she was so thorough. She was also caring and understanding of our difficult family dynamics.”

- S. A.

Elevating spaces with sophistication, functionality, and thoughtful curation.

Founded by Bianca Betancourt, Studio Aire Design is built on the belief that great design goes beyond aesthetics; it’s about how a space makes you feel. With a degree in Interior Architecture from the Academy of Art in San Francisco, Bianca brings both technical expertise and soulful creativity to every project she touches. Her approach is rooted in minimalism and balance, transforming homes into serene retreats that reflect calm, clarity, and purpose. Each detail is thoughtfully curated to create timeless, livable spaces that breathe. If you find yourself reimagining a single room or designing your dream home, Studio Aire Design helps you craft a space that feels like an escape—beautiful, functional, and deeply personal. Offering expert kitchen and bath design, space planning, and full-service interiors tailored to your lifestyle, bringing harmony and intention to every detail. Proudly serving Hanford, Visalia, Fresno, and beyond. Transform ordinary spaces into timeless expressions of living beautifully!

A Word From The Editor

“Inour home, the transition to fall means a shift from the grill to the hearth. It’s the smell of soup on the stove, the crackle of a fire, and my young girls, ages 5 & 3 tracking in a fresh layer of wet leaves from the yard.

It’s a season of gathering, reflection, and gratitude. This year, the concept of Thanksgiving holds an especially profound meaning for my family. As I write this, my wife is 40 weeks pregnant. By the time this magazine reaches your hands, we will have welcomed the newest addition, expanding the joy at our kitchen table. Welcoming our third child—whether a son or a daughter—is a powerful, humbling reminder that our greatest blessings are truly a gift from God, multiplying in both the small, daily moments and the big, life-changing ones.

That sense of expansion and gratitude is mirrored in a different milestone: a full year since we took the helm of this publication. It has been a year that has challenged us, taught us, and given us a deep appreciation for this community. Your engagement, your stories, and your willingness to connect have been a true inspiration for Lifestyle. We are thankful for the support we’ve received, and we know that when we share our lives with one another, the community we live in thrives.

The central theme this Food & Drink issue is rooted in the simple, timeless act of breaking bread with loved ones. It’s in those shared moments that we truly take stock of our blessings.

This November, we celebrate The Orchard at Meadow Lakes, a family legacy of over 100 years, now being thoughtfully reimagined. Their commitment to stewardship is a beautiful parallel to the care we put into raising our families. We take you to Tony’s Taverna, a new Three Rivers spot that has transformed an old landmark into a vibrant home for Greek cuisine. Finally, Thanksgiving is incomplete without giving. We’ve compiled a list of local nonprofits that are working hard to uplift our neighbors.

As you gather around your table this month, I hope you find quiet moments to appreciate the small things—the warmth of soup, the crackle of the fire, the laughter of children—and the monumental blessings you’ve been given. We are profoundly grateful for the opportunity to share these stories with you.

I hope this issue finds you well, warm, and surrounded by good company and good food. Enjoy the issue.

SAM JUSTICE Co-founder | Root Creative Marketing Creative Editor | Lifestyle Magazine

Contributors

April November20252025

Stephanie Steelman EXECUTIVE EDITOR

Dakota Jacobi-Stephenson PHOTOGRAPHER / SALES

Sarah Gonzalez ACCOUNT MANAGER

William Yamauti GRAPHIC DESIGNER

Daniel Borgatto GRAPHIC DESIGNER

Sue Burns CONTRIBUTOR

Marissa Carpenter CONTENT EDITOR

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Scan here to read more about our monthly contributors, see a list of rack locations, or to sign up for a monthly subscription.

Terry Ommen HISTORIAN

Remember when getting good video content was hard?

Today, amazing content is just a click away. Streamline your marketing content and leave 2004 where it belongs: in the past!

Heritage Reimagined

For over 100 years, families have tended this land, passing down knowledge, apple trees, and stories from one generation to the next. When James’ parents, Joe and Joanne Weirick, took over the orchard in 1983, they brought a new vision: replacing old, towering apple trees with dwarf varieties to make harvesting accessible and efficient. After the passing of Joe and Joanne, James and Tami committed themselves to breathing new life into the orchard’s legacy. They installed a modern irrigation system, upgraded infrastructure, and reimagined the orchard’s future.

And after a century of operating, Meadow Lakes is committed to work with the land: eco-friendly cultivation, thoughtful soil care, and respect for local ecosystems guide everything they do. Their apple varieties, from Golden Delicious to Arkansas Black, are nurtured carefully to yield fruit with flavor that reflects the land itself.

A Feast for All Seasons

This orchard offers nine distinct apple varieties, each with its own personality. The prized Arkansas Black ripens later in the season, often by November 1, extending the orchard’s appeal deep into fall. Their newly launched U-Pick program allows guests to experience the orchard firsthand. For a $7 per group fee, visitors can wander the rows, choose their fruit, and support the orchard’s growth efforts, as proceeds are reinvested into new tree plantings.

Good-eating apples retail at $4.50 per pound, while “culls”, ideal for baking or cider, sell at just $2 per pound. In summer, the orchard’s U-Pick blackberries draw crowds for mid-July through August harvesting. Starting October 11, guests can enjoy fresh-pressed apple juice and homemade pies, just in time to grace Thanksgiving tables. Even as apple seasons wane, the orchard remains open, offering year-round charm and ambiance.

Beyond Apples: A Community Destination

The farm store offers both shopping and space to gather. Open Friday through Sunday from 9am-3pm, during late spring, and daily (except Monday) during apple season, the store shelves hold beautifully arranged jams, pickled vegetables, local art, pottery, fresh pastries, coffee, and pies. Local treasures like goat milk products from Basilwood Farms and demonstrations by a fiber artist with six decades of skill enrich the visitor experience.

Beyond produce, The Orchard at Meadow Lakes has grown into a center for connection. School tours and private group tours bring people from near and far into the rhythms of sustainable farming and orchard life. Art and yoga classes held throughout the year offer creative invitations under open skies. The land’s natural beauty has made it a sought-after venue for weddings, retreats, and corporate events. And for those wanting to linger, an on-site Airbnb cottage (pictured below) offers cozy lodging and sweeping views of orchard rows and mountain ridges.

They believe in sharing — sharing knowledge, sharing abundance, sharing joy.

Rooted in Community and Sustainability

James and Tami’s vision is simple yet ambitious: preserve the past, nurture the present, and plant for the future. Their belief in “orchard lifestyle” shines through their fruit, their events, and the place's welcoming spirit. Events like the Fall Harvest Festival and seasonal art gatherings celebrate the region’s heritage and creative spirit alike.

They reinvest proceeds into the land—every pie sold, every apple picked, every visitor welcomed helps sustain the orchard’s health for years to come, so they can continue to share their knowledge, abundance, and joy.

Plan Your Visit

Whether you're tasting warm pie, breathing fresh orchard air, or gathering among trees, the Orchard at Meadow Lakes offers experiences for all. Visit between September 1 and November 1 for full apple season, or drop by earlier in the year for baked goods, retail items, and farm tours. For weddings, retreat bookings, or events, call (559) 890-1022 or visit meadowlakesorchard.com.

A century of tradition. A future renewed. The Orchard at Meadow Lakes invites you to walk its rows and share in the story.

CRANBERRY PUDDING CAKE

INGREDIENTS

Cake:

1½ cups all-purpose flour

1½ teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon apple pie spice (or 1/2 teaspoon ground cinnamon and 1/4 teaspoon each: ground allspice and ground nutmeg)

1/4 teaspoon each: ground cloves and ground ginger

1/2 cup (1 stick) unsalted butter, at room temperature

3/4 cup granulated sugar

1 teaspoon vanilla bean paste (or vanilla extract)

zest of one orange

1 large egg, at room temperature

1/2 cup (4 oz.) full-fat Greek yogurt

Pudding:

2 cups fresh cranberries (frozen can be used)

3/4 cup plus 2 tablespoons packed dark brown sugar, divided

1 tablespoon cornstarch

3/4 cup hot water

Instructions

1. Preheat oven to 350F.

2. Butter a 1½ quart baking dish. (Tip: After softening the butter, use the leftover butter on the wrapper to butter the baking dish.)

3. Line a rimmed baking sheet with parchment paper.

Make the Cake Batter:

4. In a bowl, whisk together the flour, baking powder, baking soda, salt, apple pie spice, cloves and ginger.

5. In another bowl, using a hand mixer, cream the butter and sugar together until fluffy and light, about 2 minutes.

6. With a spatula, scrape down the sides of the bowl and add the vanilla, orange zest and egg; mix.

7. Alternate adding the dry ingredients and yogurt, beginning and ending with the dry, mixing on low speed until just combined.

8. Scrape down the sides of the bowl once more and use the spatula to fold the batter from the bottom up, ensuring the ingredients are thoroughly incorporated.

Make the Pudding:

9. Place the baking dish onto the parchment-lined baking sheet. Sprinkle the cranberries into the bottom of the buttered dish.

10. Sprinkle 2 tablespoons of the brown sugar over the cranberries.

Bake the Cake:

11. Spread the batter over the berries evenly. (A small offset spatula works best.)

12. Mix remaining 3/4 cup brown sugar and cornstarch together and sprinkle over the batter.

13. Carefully pour the hot water over the top of the baking dish, covering the batter completely.

14. Bake 50-55 minutes, until the top is puffed and golden; cover with foil if the top is getting too dark.

15. Remove the cake from the oven and cool.

16. Sprinkle with powdered sugar; top with whipped cream or ice cream and additional orange zest if desired and serve warm or at room temperature.

Adapted from the recipe for Raspberry Pudding Cakes, King Arthur Baking Sift Magazine, Fall 2016

GLAMOUR

Downtown

Tulare is buzzing with the anticipation of The 26th Hour, a new speakeasy that blends the jazz-infused sophistication of the 1920s with a distinctly modern flair. Located at 126 East Kern, the lounge is set to redefine nightlife with its premium cocktail program and classic ambiance.

The venue is offering a thrilling sneak peek before it officially opens. Patrons can get their first look inside The 26th Hour during the Downtown Tulare Wine Walk on November 6th. This exclusive preview will allow the community to soak it all in and sample a taste of their delightful cocktails. Follow their journey and watch for updates on Instagram: @26thhourtulare.

THE

This formula ensures the perfect balance of floral, crisp, and bright notes in every glass.

Hendry's Vodka

St-Germain Elderflower Liqueur

Fresh Squeezed Lemon Juice

Simple Syrup (1:1)

Cranberry Juice

Fresh Cucumber Water

Soda Water

Garnish 2 oz 1 oz 3/4 oz 3/4 oz 1 oz 1/2 oz 1 oz (Topper) Rose Petals

26th Hour Speakeasy

126 East Kern, Tulare

Follow to discover more: @26thhourtulare

SMOKED SALMON BRUSCHETTA

SERVES 4

This season, La Piazza Ristorante Italiano Chef Raymond is serving up a fun twist on a classic you absolutely have to try: the Smoked Salmon Bruschetta. It’s the ultimate expression of creative comfort food, taking the beloved bagel with lox and giving it an elegant Italian makeover. The appetizer is vibrant, mixing creamy smoked salmon with the bright burst of heirloom tomatoes, salty capers, and sun-drenched Kalamata olives—a familiar taste presented in a beautiful new way.

Join us this fall to enjoy this dish and other seasonal highlights like our Stuffed Mini Pumpkin and Blackened Seabass over Mushroom Risotto.

INGREDIENTS:

1 cup mini heirloom tomatoes, quartered

1oz chopped garlic

1oz capers, drained

1oz kalamata olives, drained

1oz fresh basil, chopped

1/2 cup roasted pistachios, chopped fine

Extra virgin olive oil, salt, pepper and parsley to taste

4 slices Italian bread, toasted

4oz smoked salmon

INSTRUCTIONS:

Mix all ingredients except Smoked Salmon. Cover and refrigerate for one hour.

Slice your Italian bread, brush with olive oil and bake until lightly toasted.

Top each slice of bread with your bruschetta mixture and 1oz of Smoked Salmon. Drizzle with olive oil to finish.

La Piazza Ristorante lapiazzarest.com @lapiazzatulare 1600 E Tulare Ave, Tulare 559-687-9833

Monday – Saturday: 11:00-2:00 lunch; 4:30-8:30 dinner Sunday: 4:00-8:00 dinner only.

COMING SOON TO DOWNTOWN VISALIA!

EL TARASCO

MEXICAN RESTAURANT

QUESADILLA GORILLA

THE ELDERWOOD

WHERE MEETS THREE RIVERS

A story of place,passion and a plate of perfection.

Nestled in the charming mountain town of Three Rivers, a new chapter is unfolding within a cherished landmark. Once the beloved We Three Bakery, the building is now home to Tony’s Taverna, a destination built on passion, history, and a shared love for food. From the moment you are greeted with welcoming, open arms by the family, you can feel the warmth and dedication behind every detail. The murals of vines, large paintings of Greece, and rustic wood chairs all create a seamless mix of Greece and Three Rivers, where tradition and community have found a new home.

The story begins with Antonis (Tony) Konnaris’ unexpected journey. After years of running a successful restaurant in Los Angeles, he found himself settling in Three Rivers, a town he came to love after meeting his wife, Maritza, whose family lived there. Upon noticing a shut-down, free-standing building, Tony saw an opportunity to transform his "Tony’s Taverna on Wheels" into a permanent home. He was drawn to the location itself. “I really like this place. It's not the building, but the location,” Tony shares. On the very day it was listed for sale, Tony put in an offer. The purchase began a painstaking journey of design, where almost everything was rebuilt while still paying homage to the history and feel of Three Rivers.

This commitment to craftsmanship is a shared ethos between Chef Tony and his partner, Chef Ryan Rusie, a man with a rich, food-driven family history. The two men have a palpable chemistry and a "passion for cooking" that drives their work. They spent three months traveling and tasting to find the perfect products before a single dish was ever created. “It was hard for us to find what we were looking for,” Ryan explains. But the effort paid off. The result is a menu of carefully sourced items designed to satisfy all foodies. One of the stars of the show is a Colorado lamb, which Tony calls “the most top-notch lamb you can get,” and a special Norwegian salmon. “The salmon has a great fat content, giving it a richer flavor profile,” Ryan notes. The dishes are served with generous portions and fantastic flavor. Tony and Ryan have poured incredible effort into everything.

A CULINARY

Partnership

The restaurant's commitment to quality extends to its beverage program as well. Tony's Taverna has a great selection of red wines, many of which are custom-labeled for the restaurant. Tony’s uncle, a master brewer in Long Beach, has also curated a selection of 20 different beers, many of which are exclusive to the restaurant and cannot be found in the area. This unique selection of wine and beer is a testament to the family's dedication to creating an unparalleled experience.

"Every detail is

a ofpiecethe

story"

Home THE HEART OF THE

“My goal with this restaurant is to make it a destination,” Tony says. He wants to draw people from over an hour away, not just tourists passing through. Tony hopes to bring people to the town and encourage them to explore its local breweries and other businesses, giving a boost to the community.

The spirit of family and community is built into the very bones of the restaurant: the handcrafted bar top made from a tree that once stood on the front of the property, the custom table donated by the Sheriff’s Department—every detail is a piece of the story. This familial warmth is a testament to the restaurant’s desire to become a true home for the community. The building’s history is honored as well; the daughter of the original We Three Bakery owners now serves as the head baker for Tony’s Taverna, continuing a delicious local legacy.

Perfection

Tony’s Taverna is ready to welcome everyone, seven days a week, for breakfast, lunch, and dinner. Come enjoy a living tribute to good food, family, and a community ready to grow. You will walk away saying, “OPAA!”

Tony’s Taverna 43368 Sierra Dr., Three Rivers 559-566-6810 @tonystaverna Tonystaverna3r.com

Lunch 11am -3 pm

Dinner 4:30pm-9 pm 7 days a week

Breakfast Hours may vary seasonally. See website for

SalmonGnocchi RECIPE

INGREDIENTS

Two 6oz good quality boneless/skinless salmon (we use Norwegian salmon)

Pistachio lemon pesto (see recipe)

10-12 ounces of Gnocchi—near the pasta or in the frozen section. (We make in-house asiago gnocchi)

Roasted garlic cream (see recipe)

Fried leeks (see recipe)

Purple gem or yellow cherry tomatoes, quartered

Baby spinach, blanched/shocked and drained

8oz cremini mushrooms, sliced (or another medium-sized mushroom)

PISTACHIO LEMON PESTO

1/2 cup shelled roasted pistachios

4 large garlic cloves

2 cups fresh basil

1/4 cup fresh italian parsley

Zest from 1 lemon

1/2-3/4 cup of grated parmesan

1 tablespoon kosher salt

1/4 teaspoon crushed red pepper

3/4 cup extra virgin olive oil

1/4 cup neutral oil (canola or avocado)

INSTRUCTIONS:

1. In a food processor, pulse pistachios and garlic (do not puree!) until the desired texture.

2. Add basil, parsley, lemon zest, cheese, and pulse again. Add salt, crushed pepper, and oil, and pulse to finish

ROASTED

GARLIC CREAM AND FRIED LEEKS

1 leek, trimmed and thinly sliced lengthwise

Oil, for frying

2 cups heavy whipping cream

Pinch of nutmeg

Salt, to taste

1/4 cup roasted garlic, roughly chopped

INSTRUCTIONS

1. Fry leeks at 325F until lightly browned, and drain on paper towels. Season with salt.

2. Meanwhile, over medium heat in a heavy bottomed saucepan, reduce cream to 1½ cups. Add garlic, nutmeg, meg and salt, and pepper. Set both aside to keep warm.

GNOCCHI

1. Boil gnocchi in salted water, following directions on the bag.

SALMON

1. Season both sides of salmon with salt and pepper. Preheat a nonstick pan with 2 tablespoons of olive oil. Sear salmon on the side where the skin would have been for 3-3 ½ minutes.

2. Carefully turn salmon, cooking another 3 minutes or until salmon is done to your liking. Remove from the pan and keep warm.

3. In the same pan, add mushrooms and cook for 2 minutes, add cream and gnocchi, and cook until thickened, and add blanched spinach.

For plating, place gnocchi on a large, rimmed plate. Place salmon over top, garnish with tomatoes, pesto, and fried leeks.

FoldsŢhreeto

Wow Your Holiday Guests

The table is the heart of your holiday celebration, and this year, it deserves a show-stopping look. Napkin folding is the final, elegant touch that transforms dinner into a thoughtful event. It is surprisingly simple and instantly elevates your décor!

We’ve broken down three impressive, festive folds: the practical Triple Pocket, the charming Bow Fold, and the sleek Angled Pocket. Be sure to pick up crisp, square napkins and all the ribbons and fabrics you may need for these festive designs to be the best host.

The Angled Pocket Fold: Sleek & Simple The Triple Pocket Fold: Utensil Showcase

This classic fold creates three neat compartments, making it ideal for presenting flatware, a menu card, or a tiny holiday sprig. It works best with starched fabric.

1. Start Square: Lay your napkin flat and fold it into quarters. Ensure the loose, open corners face down and to your left.

2. First Pocket: Take the top single layer of the loose corners and fold it diagonally up to the opposite corner. Press a firm crease.

3. Second Pocket: Take the next layer down and fold it diagonally up, stopping about one inch short of the first fold. This forms your second stripe.

4. Third Pocket: Repeat with the third layer, folding it up about one inch short of the second fold. You now have three distinct diagonal pockets.

5. Tuck & Finish: Flip the entire napkin over. Fold the right and left sides inward toward the center until the napkin is the width of your cutlery. Flip it back over, tuck your utensils into the pockets, and place it on the plate.

The Bow Fold: Pure Celebration Charm

The Bow is pure holiday whimsy! It is a delightful decorative accent that adds a charming, playful flair to each setting.

1. Start Flat: Lay the square napkin face-up on a clean surface.

2. Create the Ribbon: Fold the top edge down to the center line. Fold the bottom edge up to meet that top crease. Now, fold the top half down to the center and the bottom half up to the center, creating a very narrow, compact strip.

3. Cinch the Center: Tightly pinch the exact middle of the strip with your fingers.

4. Secure the Bow: Slide a festive napkin ring or a piece of glittering ribbon over the pinched center. Tie it securely at the back.

5. Fluff & Display: Gently pull and fan out the layers on both sides of the center ring to puff the napkin into a delightful bow shape.

For a clean, minimalist look that still offers a designated spot for cutlery, the Angled Pocket is your fastest option for sophisticated efficiency.

1. Start Square: Lay the napkin flat, face-down, and fold it into quarters. Ensure the open, loose corners face up and to your right.

2. The Angle: Fold the top single layer of the loose corners diagonally down to the opposite corner. Press the crease hard for a sharp edge.

3. Turn & Tuck: Turn the napkin over so the main fold is facing the table. Fold the left vertical edge inward by about one-third of the napkin’s width.

4. Wrap It Up: Fold the right vertical edge over so it overlaps the tucked-in left edge, creating a tidy rectangle.

5. Final Reveal: Flip the napkin back over. The single, sharp angled pocket is now facing you, ready to hold your fork and knife.

With these three quick folds, your holiday table is guaranteed to sparkle! Find the perfect cloth napkins, festive ribbons, place cards, and all the essential holiday décor you need to complete your look.

@commongoodsvintage 158 E. Pine St. Exeter Wed-Fri 11-5 • Sat 10-2 2 4 3 5

Shop all items at Common Goods & Vintage in Exeter today!

HONORING THE QUIET STRENGTH OF OUR VALLEY

VETERANS

Words by Lifestyle Staff

On November 11th, the nation pauses to observe Veterans Day, a tribute that runs deeper than a single moment of silence. In Visalia and across the nation, this day is a solemn reaffirmation of our enduring local gratitude for every man and woman who has worn the U.S. uniform. The holiday traces its roots to Armistice Day, marking the end of World War I hostilities at the 11th hour of the 11th day of the 11th month in 1918. Today, it is dedicated to honoring all veterans, whether they served in combat or in peacetime, recognizing the universal values of discipline, leadership, and sacrifice.

• Fresno Vet Center

• Central Valley Veterans

• A Combat Veteran's Hope (ACVH)

• San Joaquin Valley Veterans (SJVV) / WestCare

• Central California Legal Services (CCLS)

• Disabled American Veterans (DAV)

• The American Legion

• Veterans of Foreign Wars (VFW)

• AmVets (American Veterans)

• Disabled American Veterans (DAV)

• Wounded Warrior Project

• Fresno City College Veterans Resource Center

• Fresno State University Veterans Resource Center

• And many more!

NON-PROFIT, COMMUNITY, AND READJUSTMENT SUPPORT LOCAL COMMITMENT, LIFELONG SUPPORT

Our veterans return to enrich the Central Valley as indispensable pillars of the community, our entrepreneurs, teachers, and civic leaders. Supporting them means recognizing the vital local resources that uphold this commitment.

• Kings County Veterans Service Office (CVSO)

• VA Central California Health Care System (VACCHCS)

• Visalia VA Clinic

• Merced VA Clinic

• Oakhurst VA Clinic

• California Department of Veterans Affairs (CalVet)

A PLEDGE OF ACTION

To truly honor our veterans, our gratitude must be active. This Veterans Day, we pledge to look past the parades and support our local heroes through meaningful acts:

• Patronize Veteran-owned businesses.

• Support local organizations with your time or resources.

• Engage and listen, offering genuine respect to the veterans who live, work, and serve alongside us.

To the veterans of the U.S. Armed Forces, past and present, especially those who call the Central Valley home: Thank you for your service, your enduring strength, and the legacy of courage you contribute to our community. You are not forgotten.

looking back, growing forward:

Words by Lifestyle Staff

Weblinked and we're here. It's been one-year since Root Creative Marketing began publishing Lifestyle Magazine, and we're pausing to reflect on how far we've come.

When Root Creative Marketing acquired Lifestyle Magazine, our goal was to plant roots in the South Valley—to honor what was, embrace what is, and help shape what’s ahead. Over the past year, we’ve met so many of you along the way: local business owners, nonprofit leaders, artists, families, and friends who make this region so vibrant.

It’s been a wild and exciting ride, and we couldn’t be more grateful to be welcomed as part of this community. The best part? We’re only getting started.

Thank you for taking this journey with us. We can’t wait to see what the next year brings. Cheers to one year and to many more!

This season, your best finds are right here in our community. Local boutiques and shops are stocked with unique styles and one-of-a-kind gifts. Start your holiday shopping early and score the best Black Friday deals before the rush. Get your holiday gifting started now!

Raphael’s Fine Jewelry

109 W. Main St, Visalia

A Golden Black Friday. This Black Friday, explore our gold collection with exclusive, limited-time savings on pieces made to shine for years to come.

Tues-Fri 10am-5pm and Sat 10am-3pm @raphaelsfinejewelry

Joshua Tree

505 W Center Ave, Visalia

Your destination for effortlessly chic women’s clothing, unique home décor, and charming baby finds. From gifts to outfits, our small shop is filled with finds you’ll love to give—and keep! Join us for Small Business Saturday on November 29 and enjoy a surprise discount with every purchase.

Tues-Sat 10:30am-5:30pm @joshua_tree_visalia

Common Goods

158 E. Pine St. Exeter

This holiday season, skip the ordinary and find something truly meaningful. Vintage, Modern + Local goods— because the best gifts are the ones that tell a story.

Wed-Fri 11am-5pm and Sat 10am-2pm @commongoodsvintage

Sweet Memories

109 S. Church St., Visalia

Celebrate the holidays with Sweet Memories Flowers. From fresh bouquets to meaningful gifts, we’re here to make your season brighter and your memories sweeter.

Tues-Fri 10am-3pm @sweetmemoriesflowers

Words by Lifestyle Staff

THE HEART OF OUR COMMUNITY

The holiday season is a special time of year. A season of gratitude, togetherness, and giving. As we gather with loved ones, it's a perfect opportunity to extend that spirit of generosity. When we give back, we create ripple effects that uplift our neighbors and build stronger, more connected communities. This year, we wanted to share a list of non-profits you can support with your time or resources, so you can work together to make a difference right here at home.

HABITAT FOR HUMANITY OF TULARE/KINGS COUNTIES

637 S Lovers Ln, Visalia hfhtkc.org

VISALIA RESCUE MISSION

41 N Santa Fe St, Visalia visaliarescuemission.org

SALT + LIGHT

7571 Florence Ave, Visalia saltandlightworks.org

CASA OF TULARE COUNTY

1146 N Chinowth St, Visalia casatulareco.org

VISALIA

EMERGENCY AID

217 NE 3rd Ave, Visalia veac.org

UNITED WAY OF TULARE COUNTY

1601 E. Prosperity Ave, Tulare unitedwaytc.org

BETHLEHEM CENTER

1638 N. Dinuba Blvd., Visalia bethlehemcentervisalia.com

THE SOURCE LGBT + CENTER

109 NW 2nd Avenue, Visalia thesourcelgbt.org

FIRST 5 TULARE

816 W Acequia Ave, Visalia first5tc.org

FRIENDS OF TULARE COUNTY

5957 S Mooney Blvd, Visalia friendsoftularecounty.org

HISTORY

WAGON WHEEL STEAK HOUSE IN ITS PRIME

WhenDelmonico’s opened in New York City in 1837, it was the first steakhouse in the United States. However, the Old Homestead Steakhouse, also in New York City, holds the distinction of being the oldest continuously operating steakhouse in the country having opened its doors in 1868. It has been serving up delicious steak dinners ever since. Thanks to these pioneer restaurants, those with a craving for a steak dinner can find steakhouses throughout the country. Visalia, too, joined in the craze for beef, and one restaurant in particular was a favorite for many.

The Wagon Wheel in Visalia first opened in 1950 at the northeast corner of Willis and School streets. It was apparently named for a wagon wheel placed inside the restaurant dining room as decor, salvaged from the old Hyde Ranch Dairy. Although Jack Ledyard, the owner, called his restaurant a steakhouse, it was really a café specializing in steak dinners. A year later, Lannis and Eliza Lashbrook took over and called the restaurant Wagon Wheel Drive-in. They featured “Lash’s scientifically aged steaks cut from tender steer beef.”

The restaurant went through a number of owners. One was Warren Phelps, a World War II Navy veteran. After his discharge, he operated the fountain in Visalia Main Drug—a business he owned for nine years while also operating a drive-in restaurant in Porterville. After the building was seriously damaged by a kitchen fire in July 1955, Phelps and his wife Dolly took a chance and purchased the business. They remodeled, and on October 28, 1955, Warren’s Wagon Wheel Steak House opened for business. Under the Phelpses’ ownership, the restaurant became one of the most popular steakhouses in Visalia.

A day after they opened the doors, the couple had a grand opening ceremony. The public invitation proudly introduced “for the first time in Visalia a steakhouse serving food to please particular people in a pleasant atmosphere with completely new fixtures and service unexcelled.” The invitation also announced that as part of the event, local favorite Evelyn Brown would be playing the organ, and those in attendance could meet Paul Mendershausen, the chef with the “magic touch.”

The wall décor of the western-styled eatery was lined with western art and the tablecloths had a colorful cattle brand design. The menu featured charbroiled steaks, chicken, and ribs, all cooked under the supervision of Chef Mendershausen, who had worked with Phelps for 11 years. Warren Phelps claimed that his special cooking “grate” (perhaps a type of barbecue grill) was the only one being used in Visalia.

In the remodel and expansion, the Phelpses added what they called the Palomino Room, designed for general customer seating or use by larger groups. With the expansion, over 100 customers could be served. Driftwood and brick were used to decorate the room. Above the brick fireplace hung a large oil painting of a palomino horse painted by Claude Towne, a talented Visalia professional artist born in Wisconsin who trained at the Chicago Academy of Fine Arts.

Warren’s Wagon Wheel Steak House featured O’Neill premium beef. Both Warren and Dolly worked in the restaurant. The bar was in the Saddle Room, with Warren serving as the primary bartender. Dolly worked as the dinner hostess, and Vickie Fairman, Doris Smith, and Frances Tackett were some of the first servers. Service clubs held regular meetings there and many other community groups gathered for special occasions.

After Warren and Dolly sold the business in about 1974, Tom and Doris Chester bought it. It continued to be popular, keeping the Wagon Wheel Steak House name. Some regulars just called it “The Wheel.”

The couple completed several more remodels of the building. During one of their restaurant upgrades, they had custom carpet designed in a wagon wheel pattern and it fit the restaurant décor perfectly. They also added custom stained glass pieces displaying a wagon wheel at each entrance.

Twice a year, the Chesters traveled to Santa Maria to purchase special beans called “pinquito”, a smaller style pinto bean grown only on California’s central coast at the time. They bought them in 50-pound bags, seasoned them and served them with each order. The beans became a signature dish for the restaurant. At various times, their menu included fruit cobblers made using a recipe from Tom’s mother. Food critics and regular customers raved about them—especially the peach cobbler!

The Chesters sold the Wagon Wheel in about 2005, and Allen and Pamela Nielson became the new owners. Then the building went vacant for a time.

During this time, Stan Simpson, a local businessman and community leader, organized a group of investors and formed the San Joaquin Valley Investment Group, Inc. They bought the business and building with no intention of personally operating it as a restaurant. For a short time they leased the building to a couple of local women who opened the restaurant, but soon it closed, as well. After a few years of ownership, the investment group sold the building, but before doing so, Simpson removed the 40 or so framed western art prints from the walls. He continues to store them, waiting for the right opportunity to give them a new home.

In 2012, Jonathan Van Ryn opened a restaurant in the building that he called Bravo Farms Smokehouse. After over a half century, the old building no longer had the name “Wagon Wheel” connected to it. However, Van Ryn left the iconic neon wagon wheel sign mounted on the side of the building as a tribute to the eatery’s culinary past.

Today, another restaurant, Davorn’s Place, occupies the space, but for the old timers, the building at 400 N. Willis will always remind them of the days of “The Wheel.”

November Agenda

NOVEMBER 5

Western Divide

When: 5:30-8pm

Where: Mixter Park

Hosted by: Exeter Farmers Market exeterchamber.com | @exeterchamber

NOVEMBER 11

Veterans Day Run

When: 7am

Where: Downtown Porterville

Hosted by: City of Porterville ci.porterville.ca.us | @cityofporterville_ca

NOVEMBER

28

Julgransfest

When: 5-7pm

Where: Downtown Kingsburg

Hosted by: Kingsburg District Chamber of Commerce

kingsburgchamber.com | @kingsburgchamber

NOVEMBER

29

Visalia Porchfest

When: 12-6pm

Where: Highland Park

Hosted by: Visalia PorchFest Committee visaliaporchfest.com | @visaliaporchfest

NOVEMBER

20

Thursday

NUTCRACKER! Magical

Christmas Ballet

When: 7pm

Where: Visalia Fox Theatre

Hosted by: Visalia Fox Theatre foxvisalia.org | @visaliafox

DECEMBER

1

Monday

Annual Candy Cane Lane Parade

When: 6:30-9:30pm

Where: Main St., Visalia

Hosted by: Downtown Visalians downtownvisalia.com | @downtown_visalians

Looking Forward

Prepare

The Gather Issue

Executive Editor Stephanie Steelman

Creative Editor Sam Justice

Account Manager Sarah Gonzalez

Content Editor Marissa Carpenter

Designers Daniel Borgatto, William Yamauti

Photographer & Sales Dakota Jacobi-Stephenson

Visalia’s Lifestyle Magazine is published monthly and is distributed via direct mail to homes in Visalia. Additional copies are distributed at various rack and countertop locations around Visalia, Tulare, Exeter, Three Rivers and Kingsburg. Distribution is subject to change. Views expressed in articles and on advertisements are those of the writer and advertiser and not necessarily those of Lifestyle Magazine or Root. Every effort is made to avoid errors, misspellings, and omissions. If an error is found, please accept our sincere apologies and notify us of the mistake.