Food & Beverage Issue O C TO B E R 2 02 6
TheEnclaveHome.com | $10,700,000 Magnolia MCM | BrianHopper.com |
Kirkland’s #1 Voice for Luxury Living Brian Hopper is a licensed real estate broker affiliated with Compass, a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. This is not intended to solicit property already listed. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions.
BRIAN HOPPER
425.300.7330 BRIAN.HOPPER@COMPASS.COM BRIANHOPPER.COM
Grand Opening J O I N US O N OCTO B ER 8TH AT 5PM
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425-454-9000
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Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside the realm of real estate brokerage.
LIFESTYLE LETTER
Looking forward to Fall? We certainly are. As glorious as our summer typically is, I really enjoy the fall, and I hope you do as well. Whether it is the crispness of the early morning with the sunlight in the background and the vapor lifting off the landscape or the change in the colors, I love October and all that it includes. This time of year brings us back indoors in preparation for hosting family and friends in the coming months. That means hospitality, which includes comfort food and perfectly paired beverages to elevate the moments shared with those we love. In the pages that follow, we are excited to celebrate the accomplishments of a few local establishments - purveyors of great food, fine wines and all committed to extraordinary hospitality. Our part of the world can boast proudly of the variety of fare offered as well as the notoriety earned by growers and makers of wonderful wines. Additionally, you’ll learn about an incredible company with exclusive distribution rights in the United States for the most beautiful French ranges in the world. Art Culinaire has a long-standing relationship with Lacanche, manufacturer of elite performance and handcrafted ranges and hoods for those who value time around the table and do so with uncompromising quality. Their story of family, commitment, and creating memories will warm your heart. Finally, welcome to fall! We hope you get out and embrace the coolness in the air and the bounty of the season. Visit the local farms, buy a pumpkin or five, and invite family to join you. Those are the best type of memories to make, and maybe we’ll see you there.
October 2026 PUBLISHER
Shannon Coy | shannon.coy@citylifestyle.com E D I TO R
Kelly Bone | kelly.bone@citylifestyle.com P U B L I CAT I O N D I R E C TO R
Teresa Coy | teresa.coy@citylifestyle.com CONTRIBUTING WRITERS
Courtney Evans, Amber Dawn Schultheis C O N T R I B U T I N G P H OTO G R AP H E R S
Seven Maples Photography, Dawning Memories, Mike Nakamura Photography
Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Josh Govero LAYOUT DESIGNER Andi Foster QUALITY CONTROL SPECIALIST Hannah Leimkuhler
S H A N N O N C O Y, P U B L I S H E R @KIRKLANDLIFESTYLE
Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Kirkland Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Kirkland area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.
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L I F E ST Y LE LE T T E R
No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Kirkland Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
Clients Come First THAT’S MY PHILOSOPHY. My relationships with my clients are everything to me. My reputation is built on a commitment to excellence and getting results in our highly competitive market. I’ve called the Pacific Northwest home for a lifetime, and have deep community roots and local insight into each neighborhood. As a Premier Director for Windermere, my concierge service, clear communication and strong negotiations are the centerpiece of my successful business strategy. From finding the perfect home or investment property, to selling for the optimum price, I work hard to ensure my clients reach their real estate goals.
KATHERINE VINCENT Premier Director / Luxury Broker / Luxury Portfolio International 206 910 2122 / 425 823 4600 / kvincent@windermere.com / KatherineVincentRE.com
Windermere Real Estate/East, Inc. | Yarrow Bay 3933 Lake Washington Blvd NE Suite 100 Kirkland, WA 98033
inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K
14 Featured
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Print Prestige Meets Digital Power.
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WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?
Departments
Timeless Craftsmanship with Art Culinaire Bringing People Back Around the Table with Lacanche Stoves
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Creamy Italian Sausage Soup
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Life’s Story through Good Food
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Lifestyle Letter
10
City Scene
12
Business Monthly
14
Home Update HOME + DESIGN
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Culinary Creations FOOD + BEVERAGE
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Hot Spot FOOD + BEVERAGE
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Eat Right FOOD + BEVERAGE
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Events
A cozy, market-inspired, one-pot soup
For more than two decades, Volterra has been bringing Italian tradition, Northwest ingredients, and genuine hospitality to the Kirkland table.
On the Cover Our Food and Beverage issue seemed like the perfect place to introduce the beautiful Lacanche range and the family who has brought the distribution to the US. Photography: Jake Miller, Seven Maples Photography
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OCTOBER 2026
city scene WHERE NEIGHBORS CAN SEE AND BE SEEN
AMY FALCONE - KIRKLAND CITY COUNCIL
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AMY FALCONE - KIRKLAND CITY COUNCIL
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KIRKLAND URBAN
KIRKLAND URBAN
KIRKLAND URBAN
2: City of Kirkland booth at International Night Market 3: Live Entertainment at the International Night Market 4: Booths at the 2nd Annual Kirkland International Night Market 5: Welcome to Umbrella Fringe 6: Enjoying Umbrella Fringe Booths 7: Community Art at 2026 Umbrella Fringe
Want to be seen in the magazine? TA G Y O U R I N S TA G R A M P H O T O S W I T H @ K I R K L A N D L I F E S T Y L E
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C I T Y SC E N E
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B USIN E SS M ON T H LY
OCTOBER 2026
business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S
Schoener Interiors Grand Opening & Ribbon Cutting Join Schoener Interiors located at 312 Central Way, Suite 101, Kirkland for their official ribbon cutting ceremony hosted by the Kirkland Chamber of Commerce, followed by a Grand Opening reception. The event will be held from 5:00pm to 7:00pm on October 8th. Tour the showroom, meet the team, and discover inspiring, timeless design. Engage with their premier vendor partners while enjoying welcome sips and bites.
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8220 228th St SE, Woodinville 4 BD | 3 BA | 3,318 SF | OFFERED AT $1,999,000 Privately nestled on 1.58 acres in Sutton Place, this beautifully updated Craftsman retreat blends refined living with a peaceful natural setting. Bright interiors, a remodeled chef’s kitchen, and direct access to surrounding parklands create an exceptional lifestyle.
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8299 161st Ave NE #201, Redmond, WA 98052
Timeless Craftsmanship with Art Culinaire BRINGING PEOPLE BACK AROUND THE TABLE WITH LACANCHE STOVES
ARTICLE BY AMBER DAWN SCHULTHEIS PHOTOGRAPHY BY JAKE MILLER PHOTOGRAPHY; ART CULINAIRE
The Art Culinaire Showroom in downtown Snohomish Photo credit: Art Culinaire
One of the smaller Lacanche stoves, a 39 1/2 Chagny, in French Blue Photo credit: Jake Miller
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H OM E U P DAT E | HO M E + D E SIGN
Within a 30 minute drive just north of downtown Kirkland lays the simple unassuming headquarters of Art Culinaire, the exclusive United States distributor for Lacanche French ranges — one of the oldest and most prestigious stove manufacturers in the world. Lacanche is a small village in Burgundy, France, where these heirloom-quality kitchen appliances have been skillfully manufactured for more than 250 years. Each Lacanche range is custom-built with a sixmonth lead-time from order to delivery, designed intricately with a focus on simplicity and sophistication. Built with the highest-quality materials, including cast iron, heavy-gauge steel, and solid brass, Lacanche ranges are designed to last. “Lacanche products remain analog - maintaining history in the age of AI,” says Reese Barrett, Chief Operating Officer. “Our stoves are about slowing down, savoring, and gathering.” Many chefs and culinary enthusiasts design their kitchens — and sometimes their entire homes — around this stove. But Art Culinaire wants Lacanche in the kitchens of real people, not just elite chefs. The Art Culinaire team said these beautiful ranges are for anyone curious enough to learn. “It’s well worth the effort,” says Kari Stoddard, Chief Financial Officer of Art Culinaire. The Art Culinaire team makes multiple trips to Burgundy each year, staying closely connected to the Lacanche manufacturer, as well as French values and customs. Art Culinaire’s relationship with the manufacturer eliminates the need for a “middle man,” bolstering a closer connection when it comes to support and customer care, and gives them the ability to make product decisions based on the experiences and feedback of U.S. customers. Stan Barrett started the stove business in 1991 and became the sole distributor of Lacanche in 1995. In the midst of growing the Art Culinaire business, Stan owned
and operated Woodinville Wine Cellars as a hobbyist vintner. He saw an alignment with the small, hospitable community in Burgundy and that of Snohomish. Along with his sons, Reese and Taylor, Stan leads the company on its path to continued, sustainable growth with showrooms in Washington (Snohomish), California (Santa Monica) and New York (Manhattan), as they ready themselves for expansion into the Texas market. Reese and Taylor began working with Art Culinaire in 2008, starting in quality control within the service department, allowing them to learn the business from the ground up. Reese now serves as the COO, leading operational excellence out of the Snohomish headquarters. Taylor manages the Manhattan location, driving sales and development for the East Coast region. A family-run business, Stan’s vision for Art Culinaire is for it to “maintain the small family business feel, extending to all staff inclusively.” Leaning into their team’s diverse talents, the Art Culinaire technology team recently released a robust, interactive website redesign to enable clients to build their ideal range, customized down to the most detailed specifications. “Design My Range” allows you to select the size, model, knobs, and rich porcelain enamel finishes to make the range your own. After designing a range online, customers can request a quote from the Art Culinaire team and schedule a tour of their local showroom to experience a curated selection of stoves. The team wants to understand the way the range will be used, ensuring customers are pleased with every aspect of their order. “We want your range to match the way you cook,” shares Kari. Once they know how the range will be used, the team can assist with finalizing specific features. Unlike many online shopping experiences, purchasing a Lacanche range invites direct interaction with an actual person. CONTINUED >
“In a world that often feels rushed and fragmented, we see the kitchen as a sanctuary. It is a place to slow down, savor, and gather.”
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“We’ve weathered a recession, technology shifts, and changing trends. What endures is quality, purpose, and people. We want to bring families back to the table.”
Reese Barrett, Stan Barrett, Thierry Prudon, and Taylor Barrett in Beaune, France Photo credit: Art Culinaire
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H OM E U P DAT E | HO M E + D E SIGN
Working with Art Culinaire is a true partnership, not just a purchase. Their team personally handles every aspect of the client experience, and the seamless connection between sales, delivery, and support allows the team to quickly address client needs. They pride themselves on providing a personal touch to each client interaction, being a place where real people still answer the phone and clients write in to share recipes and cooking tips after their purchase. Art Culinaire continues its sustainable, human-scale growth while remaining true to its roots and embracing opportunity right here in Snohomish. In a time when art is often sacrificed for the sake of efficiency, Lacanche and the Art Culinaire team reminds us that the best things — the meals, the meaningful moments — are built to endure. “We’ve weathered a recession, technology shifts, and changing trends,” says Reese. “What endures is quality, purpose, and people. We want to bring families back to the table.” Ready to configure your own Lacanche range? Visit www.configure. frenchranges.com or reach out to their team for a private tour of the showroom. To read more about the rich history and legacy of Lacanche, visit www.lacanche.com.
The Lacanche factory and village Photo credit: Art Culinaire
T H E V I S I O N : A R E T U R N TO C O N N E C T I O N
We believe every range begins with the earth. The land, rich in nutrients, nurtures the seeds that grow into the foods that grace our tables. This connection is the soul of our mission.
Lacanche manufacturing dates back more than 200 years Photo credit: Art Culinaire
Historic photo of the Lacanche factory, located in the Burgundy region of France Photo Credit: Art Culinaire OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KL A N D
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ARTICLE BY AMBER DAWN SCHULTHEIS PHOTOGRAPHY BY DAWNING MEMORIES
A COZY, MARKET-INSPIRED, ONE-POT SOUP FOR FALL
CREAMY ITALIAN SAUSAGE SOUP This harvest season soup is balanced with Italian chicken sausage, potatoes, and kale in a savory chicken broth. It comes together in under an hour - in just one pot - and is all you need to get through the impending rainy season with a bit more joy. Make it for your next gathering, pack into a thermos when ski season arrives, and be sure to make time to savor and enjoy. If kale isn’t your veggie of choice, this recipe might turn you into a believer.The fibrous stems are removed as they can be disruptive to the enjoyment of a dish. The leaves are chopped into small pieces that quickly absorb the broth and transform the kale’s notoriously gruff texture into a more tender, delightful bite.
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
CONTINUED >
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KL A N D
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CREAMY ITALIAN SAUSAGE SOUP SERVES 6 people
TIME
45 Minutes
Ingredients: • • • • • • • • • •
1 tablespoon olive oil 1 medium onion, diced 1 celery stalk, diced 1 large carrot, diced 1 pound Italian chicken sausage, bulk or uncooked links removed from casings 1 teaspoon red chili flakes 3 cloves garlic, finely grated or minced ¼ cup white wine or water 1-2 teaspoons Better Than Bouillon, optional 1 ½ quarts chicken stock or chicken bone broth
• 1 bay leaf • 1 Parmesan rind, optional • 2 cups potatoes, cut into small ¾ inch cubes • 2-3 cups kale (about 1 bunch), stem removed and finely chopped into ribbons • ¼-½ cup heavy cream, optional • Kosher salt, to taste • Black pepper, to taste • ½ cup Parmesan, freshly grated preferred • ½ cup fresh Italian parsley or basil leaves, finely chopped for garnish
Directions:
1. Wash, peel, and dice the onion, carrot, and celery into similarly sized pieces. 2. Heat a 6-quart pot or Dutch oven over medium heat. Add the olive oil and, once warm, add the diced onion, carrot, and celery. Stir to coat and cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften and the onion is a bit translucent around the edges. 3. Add the sausage, breaking it into bite-sized pieces as it cooks. Continue cooking until browned and fully cooked through. 4. Add the garlic, bouillon, red pepper flakes, and bay leaf and stir into the sausage until the garlic becomes fragrant, about 1-2 minutes. 5. Add the white wine, chicken broth, and Parmesan rind and bring to a gentle simmer. 6. Add the potatoes, cover and cook over medium-low heat for 20-25 minutes, or until the potatoes are fork-tender. 7. Taste the broth and adjust with salt and black pepper as needed. Depending on the chicken broth or stock and bouillon you use, you may need little or no additional salt. 8. Stir in the chopped kale and simmer for another 5 minutes, until the kale is tender and the potatoes are completely cooked. 9. Stir in the heavy cream, if using. Remove the Parmesan rind and bay leaf before serving. 10. Top with freshly grated Parmesan and chopped fresh herbs. Serve with a generous slice of crusty sourdough bread - such as Dubuque Bakery’s Signature Whole Grain Bread - and enjoy!
Gathering Notes:
Make it Ahead: This soup can be made up to three days in advance if stored in an airtight container and refrigerated. For Larger Gatherings: This soup generously serves six people and can be easily doubled or tripled for a larger gathering (bring out your largest stock pot!). Adding additional vegetables of your choice is another simple way to stretch the recipe. Hosting Shortcut: While homemade broths and stocks are exceptionally delicious, using store-bought bone broth or chicken stock works perfectly for this recipe (and will save you heaps of time). Storage Tips: Store in an airtight container in the refrigerator for up to seven days in the freezer for up to three months. For full recipe notes including serving suggestions and more seasonal, hospitality-focused recipes, visit thehostnotes.com and follow along @thehostnotes on your favorite social channels.
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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE
AMBER DAWN SCHULTHEIS Amber Dawn Schultheis is a Snohomishbased hospitality and culinary creator and the founder of The Host Notes. From casual celebrations to Tuesday night dinner, she helps you gather with intention, joy, and ease. Find more seasonal recipes and hospitality inspiration at thehostnotes.com and follow @thehostnotes on all your social channels.
@ t h eh o s t n o t e s | t h eh o s t n o t e s . c om
Art Culinaire • Sole U.S. Lacanche Distributor • Design Your Range @ frenchranges.com
Family Business Insights
Linda Schoener
Principal Designer | Partner Schoener Interiors
Robert Wallace Chairman Wallace Properties, Inc.
Thursday | October 22nd | 7:15am - 9:30am Bellevue Club - 11200 SE 6th St. Bellevue, WA Register at CEOtoCEO.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KL A N D
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LIFE’S STORY THROUGH GOOD FOOD There are restaurants you visit because you are hungry, and then there are restaurants that become part of your life. A first date becomes an anniversary. A dinner with friends becomes an annual tradition. A birthday becomes a memory that gets revisited years later. Sometimes, an evening with no particular occasion becomes the beginning of something much more. For more than two decades, Volterra has quietly become that kind of place for its guests.
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H OT SP OT | FO O D + BEVERAGE
ARTICLE BY COURTNEY EVANS | PHOTOGRAPHY BY MIKE NAKAMURA PHOTOGRAPHY
FOR MORE THAN TWO DECADES, VOLTERRA HAS BEEN BRINGING ITALIAN TRADITION, NORTHWEST INGREDIENTS, AND GENUINE HOSPITALITY TO THE KIRKLAND TABLE.
Established in 2005 and serving the Kirkland community since 2012, the Italian restaurant has built its reputation around exceptional food, thoughtful wine, genuine hospitality, and an experience that feels special without ever feeling pretentious. For Executive Chef, President and Co-Owner Don Curtiss, that philosophy began long before Volterra existed. “My mother was Sicilian, so food was always much more than something you ate,” Don says. “It was about family, gathering, sharing a table.” That early connection to Italian food and tradition became part of the foundation for Volterra. As a chef, Don wanted to take the warmth and hospitality he experienced growing up and combine it with the exceptional ingredients available here in the PNW. The result is a restaurant where technique, quality ingredients, and attention to detail remain at the heart of the experience. Fresh pasta is made in house. Sauces are developed with care. Ingredients are thoughtfully sourced, and each dish is approached with patience and restraint rather than simply following the latest culinary trend.
One of Volterra’s most recognizable dishes is its wild boar tenderloin with Gorgonzola sauce, a signature that has remained popular since the restaurant’s early days. For Don, however, handmade pasta perhaps captures the philosophy of Volterra best. “Pasta looks simple, but doing it really well requires a lot of technique, patience and restraint,” he says. That same attention to detail extends to the restaurant’s wine program, which has earned the Wine Spectator Award of Excellence for 21 consecutive years. Winning recognition once is an accomplishment. Maintaining that standard for more than two decades requires something much more difficult: consistency. A serious wine program is not simply about filling a list with expensive or prestigious bottles. It requires knowledge, careful inventory management, continual evolution, and an understanding of which wines complement the food. For Don, wine has always been an important part of the Italian dining experience. The goal is not simply to offer impressive bottles, but to select wines that belong alongside the food and enhance the entire meal. That consistency is one reason Volterra remains a destination through more than 20 years of changes in Kirkland and the restaurant industry. But Don and Co-Owner and Manager Jasmin Love Curtiss are quick to point out that longevity does not mean standing still. Today, Don and Jasmin are shaping the future of Volterra, bringing very different strengths to the business. Don’s background is deeply rooted in culinary and restaurant experience, while Jasmin spent decades in the technology sector, where communication, relationships, and connecting with people were central to her career. At Volterra, she focuses heavily on the guest experience, presentation, events, marketing, community relationships, and how the restaurant communicates its identity. They see the business through different lenses, and that is exactly what they believe makes the partnership work. CONTINUED >
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“We have different strengths, and I think that’s what makes the partnership work,” Jasmin says. “Don brings decades of culinary and restaurant experience. I tend to look very closely at the guest experience.” Their partnership is not limited to the restaurant. In fact, Volterra is where their own love story began. Jasmin had been a longtime Volterra customer before ever meeting Don. She was already a regular takeout customer and had fallen in love with the restaurant’s spaghetti puttanesca. One evening, she decided to stop in for dinner at the bar. The food was as delicious as she had always known it would be, but that evening, something else caught her attention. The staff greeted guests by name, conversations flowed easily between regulars, and there was a warmth throughout the room that made her feel as though she had stumbled into something special. It was the kind of atmosphere that made you want to stay awhile.
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H OT SP OT | FO O D + BEVERAGE
So she kept coming back, often bringing friends and her oldest son with her. Eventually, she met Don. At first, their interactions were brief, five or ten minute conversations as he made his way through the restaurant. Then, one evening, she happened to sit next to him, and those few minutes turned into two hours of conversation over dinner. Their relationship grew from there. “We became partners in love, partners in life, and now partners in the restaurant that brought us together,” Jasmin says. Today, Don and Jasmin bring different perspectives to Volterra, but they share the same vision for its future. Don continues to guide the culinary and wine programs, while Jasmin brings her experience in communication, relationships, events, marketing, and the guest experience. Together, they are looking at every part of the restaurant through the same question: How do you continue to make Volterra better without losing what makes it Volterra?
That means refining rather than reinventing. The menu and wine program continue to evolve. A new website and photography are helping tell the Volterra story in fresh ways, while Saturday evening live music in the bar has added another dimension to the experience. At the same time, the things that have earned Volterra its loyal following remain firmly in place. Fresh pasta is still made in house. The wine program continues to receive careful attention. Signature dishes remain consistent. And the warm, personal hospitality that first drew Jasmin through the door is still at the center of the experience. “We want to protect what people love about Volterra while continuing to move it forward,” Don says. CONTINUED >
“IT IS ABOUT FAMILY, GATHERING, AND SHARING A TABLE.” OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KL A N D
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For Don and Jasmin, moving forward does not mean leaving anything behind. It means taking the best of what Volterra has built over more than two decades and continuing to give it room to grow. “Elegant doesn’t have to mean formal or intimidating,” Jasmin says. “We want Volterra to feel special and still feel warm.” That balance may be one of the reasons Volterra has remained such a meaningful part of Kirkland for so long. A guest who has been coming for 20 years should still recognize the restaurant they fell in love with, while someone walking through the door for the first time should feel just as welcomed. Whether it is a milestone celebration, a favorite dish enjoyed for the hundredth time, live music on a Saturday
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evening, or a dinner that becomes the beginning of a new tradition, the goal remains the same: to make people feel that their time at Volterra matters. The future of Volterra is not about becoming something different. It is about continuing to become more fully itself. The table is still set. The pasta is still being made by hand. The wine is still being chosen with care. And Don and Jasmin are still asking what they can do to make the experience better for the people sitting across from them. For a restaurant that has spent more than two decades bringing people together, perhaps that is the most fitting way to look ahead: not by leaving the past behind, but by making sure there is always a place at the table. Book your reservations at: volterrakirkland.com
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A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT
maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN
maple pumpkin granola
(Yields approximately 4.5 cups or 18 – ¼ C servings)
ingredients: • • • •
• • • • • • • •
2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray
pumpkin yogurt
(Yields approximately 1 C yogurt)
ingredients: • • • • •
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EAT R IGH T | FO O D + BEVE RAGE
¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey
granola directions:
1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.
yogurt
directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.
Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd
OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / KI R KL A N D
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OCTOBER 2026
events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S O C TOBE R 3 RD
Harvest Festival Juanita Beach Park, Kirkland | 11:00 AM Bring your family to our 6th annual Harvest Festival. The event will include craft and food vendors, food trucks, contests, pony rides, kids korral with games and crafts. Bringing a non-perishable food item to donate to those in need. For more information visit www.kirklandwa.gov. O C TOBE R 1 0 T H
Annual Kirkland Costume Swap Kirkland City Hall, 123 5th Ave, Kirkland | 10:00 AM The annual City of Kirkland Costume Swap is back! Please donate gently used and clean costumes, hats, masks, and accessories at North Kirkland Community Center or Kirkland City Hall the week of October 5th - 9th. Then attend the swap event on Saturday, October 10th to pick up your new-to-you costumes and accessories. For Information visit www.kirklandwa.gov. O C TOBE R 1 2 T H
Pets Trick or Treat 425 Urban Plz, Kirkland | 12:00 PM Bring your furry friends dressed in their best Halloween costumes for our special Tricks for Treats event! Whether your pet knows amazing tricks or just looks adorable in their outfit, we want to see them shine. Simply bring your pet in their Halloween costume anytime between 12-6 PM. No registration required – just show up and have fun! O C TOBE R 1 4 T H
Co-Working & Business Advising Day Kirkland City Hall, 123 5th Ave, Kirkland | 10:00 AM Join us for a dynamic day of co-working, created specifically and exclusively for entrepreneurs, founders, and business owners in the beautiful city of Kirkland, right at City Hall. Hosted by the City of Kirkland, Startup425, Co-Working Day is designed to foster collaboration, inspire innovation, and provide valuable resources to help you thrive in your entrepreneurial journey. O C TOBE R 1 7 T H
Lake Washington Half Marathon Juanita Beach Park, 9703 NE Juanita Dr, Kirkland | 8:00 AM The Lake Washington Half marathon is a beautiful loop course that starts and finishes and Juanita Beach Park in Kirkland. Visit www.runsignup.com for more information and to register for the race. O C TOBE R 2 6T H
Día de los Muertos Peter Kirk Community Center | 1:00 PM Join us to celebrate Día de Los Muertos as we remember our loved ones, enjoy traditional activities, food, music, and more. Free event for all ages. Located at the Peter Kirk Community Center. For more information, visit kirklandwa.gov/CommunityBuildingEvents or call 425-587-3336.
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EVE N TS
sold, pending, & active
BROADVIEW
HOLLYWOOD HILL
LISTED AT $1.749M
LISTED AT $2.498M
SOLD FOR $255,000
12259 6 TH AVE NW, SEATTLE
16207 NE 165 TH ST, WOODINVILLE
11010 NE 68 TH ST #622, KIRKLAND
KENMORE
RAVENNA
BOTHELL
SOLD FOR $1.69M
SOLD FOR $825,000
SOLD FOR $390,000
9004 NE 170 TH ST, KENMORE
3010 NE 55 TH ST, SEATTLE
15600 116 TH AVE NE #O3, BOTHELL
your local real estate experts Whether you’re buying, selling, or simply wondering what your home could be worth, The Ferrera Team is here to help. With 35 years of combined experience and deep local market knowledge, we provide personalized guidance every step of the way. Your goals are our priority. If you’re thinking about making a move—or just have questions about the market— let’s talk. Reach out to The Ferrera Team today. We’d love to be your trusted real estate resource!
Catherine Ferrera, Managing Broker 206.579.1077 / catherine@ferrerateam.com
McKenna Ferrera, Real Estate Broker 425.891.1955 / mckenna@ferrerateam.com
HOUGHTON
$1,496,000
$1,260,000
FINN HILL
On The Market
ROSE HILL
$2,499,950
$1,634,000
$3,579,000
ROSE HILL
EAST OF MARKET
$2,600,000
$2,775,000 BELLEVUE
$5,998,880
YA R R O W
NORTH ROSE HILL
KIRKLAND’S #1 BROKER W I T H OV E R $ 1 . 5 B I N S A L E S J U A N I TA
SINCE 2004.
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