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We Are Lawrence Food & Drink Issue

O C TO B E R 2 022

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October 2022 PUBLISHER

Brian Rodehorst | brian.rodehorst@citylifestyle.com

LIFESTYLE LETTER

EDITOR IAL COOR DINATOR

We Are Lawrence Food & Drink Issue

Kathy Graham | kathy.graham@citylifestyle.com

Welcome to the premiere issue of Lawrence City Lifestyle! We are so excited to bring you this brand new publication. Lawrence City Lifestyle was created to bring people together and strengthen our community. From delicious dishes being served up at local restaurants, to beautiful homes; from start-ups and successful businesses to local artists, designers and fashionistas, our goal is to celebrate the good and positive in Lawrence. We want Lawrence City Lifestyle to become your go-to magazine for everything Lawrence. We hope it introduces you to your favorite new sushi joint, helps you find the perfect pet groomer, points you in the direction of a doctor or dentist, and nails it when it comes to nail shops close to home. Small businesses are what give a city its personality; its individual vibe. They add flavor and character and create experiences unique to that place. We’re here to give them a voice and encourage Lawrence folks to find them and support them by shopping local. There’s never been a more important time to support our local businesses than now, on the heels of the pandemic. We have to give a shout out to our advertising partners too! Without them, none of this would be possible. We are so grateful for their support and we hope you’ll take a minute to peruse the ads and see if there isn’t something new that you didn’t know about or a Lawrence service you could use close to home. Fall is in full swing and the holiday season will be here before we know it. Keep your local small businesses in mind as you do your holiday shopping. Local businesses are the lifeblood of our community and we need to support them so they can keep supplying Lawrence with the food, clothes, jewelry, art, health clubs, bars, banks, gyms, pet stores, coffee shops, and more that we all enjoy. Happy fall, ya’ll and we hope to see you around town!

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Thomas Hall | thomas.hall@eagleaerialworld.com Kristol Kumar | kristol@kristolkumar.com Humbelina Harper | humbe@humbelinaharperphotography.com

Sue Baldani | suebaldani@yahoo.com Linda Ditch | lindaaditch@gmail.com Kelsey Huber | khuber2@gmail.com AD DESIGNER

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Proverbs 3:5-6 Lawrence City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Lawrence area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Lawrence City Lifestyle™ is gathered from sources considered to be reliable, but

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

the accuracy of all information cannot be guaranteed.

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O C TO B E R 2 0 2 2

inside the issue The Premiere Issue

F E ATU R E D

D E PA RTM E NTS

12 A Return to Rye

Lifestyle Letter

City Scene

Business Monthly

Happy Hour

Party Planning

Decor Trends

Local Limelight

Hot Spot

Culinary Creations

Back Stage

The Resurgence of American Rye Whiskey in the Bartender's Toolkit

14 A Stylish Soiree Elegant but Casual Gathering

22 Davenport Winery Crushing It in Kansas

26 Creating Relationships with Coffee

Uplift Coffee Shop wants customers to leave feeling better than when they arrived

O N T H E C OV E R

Photography: Thomas Hall Apple wine produced and bottled by Davenport Wineries and Vineyards.

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

@RPGLAWRENCE

@LAWRENCECHAMBER

2 @LAWRENCECHAMBER

@RPGLAWRENCE

@LAWRENCECHAMBER

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1: Taste of Lawrence event entrance with the Lawrence Chamber members. 2: Taste of Lawrence event check in and ticket pick up. 3: Taste of Lawrence event drew a huge crowd with lots of good food & drink. 4: Taste of Lawrence event had activities for all. 5: Taste of Lawrence event with live music. 6: Taste of Lawrence event with friends. 7: Taste of Lawrence event had vendors pitching in like RPG (Restaurant, Pub & Games).

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses. BE INVOLVED LAWRENCE - KSPHQ'S Kansas Suicide Prevention Headquarters KSPHQ’s counseling center is the National Suicide Prevention Lifeline Crisis Center serving all of Kansas. When you call from a Kansas area code, your call comes to Headquarters Counseling Center first. Our highly-trained volunteer counselors are standing by to listen. If you or a loved one needs help or wants to talk, our center is available every day: 24/7 & 365. Kansas Suicide Prevention HQ –785-841-2345, National Suicide Prevention Lifeline – 988, Crisis Text Chat Available –Text 988. For more information visit ksphq.org/help

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B U S I N E S S M O N T H LY C O N T I N U E D

Eagle Aerial Solutions - Covering Your Photography Needs Photographer Thomas Hall believes in delivering the best results possible and always making sure his clients get exactly what they want. Thomas does both ground and aerial drone work for portraits, interior/exterior real estate, and commercial real estate. If it's ground or aerial video you're looking for, he's got that covered too. He uses state-of-the-art equipment and small aerial photography platforms to capture the best images possible. Many of his clients have specific custom needs that he is more than happy to assist with. Visit his massive gallery and find something that puts a smile on your face. eagleaerialworld.com

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AR Workshop Lawrence has a new owner Morgan Dittemore is the new owner of AR Workshop. Register for a DIY workshop to create on-trend home decor from raw materials – wood signs, canvas pillows, and more! Enjoy a girl’s night out, date night, team building event, private party, or birthday party at AR Workshop Lawrence! arworkshop.com/ lawrence PH: 785-201-3131 Instagram: @arworkshoplawrence

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Hola! I’m Humbe, Portrait and Branding Photographer My creative journey started in my first art class in elementary school. The smell of tempera paint and the feel of a brush in my hand along with a blank canvas excited me beyond imagination. I learned early on that education and hard work paid off. Now, as a portrait and branding photographer, I get to do that, I get to capture connection and love in a small moment in time. It is a joy filled job that fills me to the brim with happiness. Visit humbelinaharperphotography to view the gallery.

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B USIN E SS M ON T H LY

Photographic Therapy - Kristol Kumar Photography Kristol Kumar has been photographing people and places for 15 years both locally and internationally. “It’s about telling the story…peeking into the window of who they are,” Kristol says. “I help subjects relax and I bring them to a positive space.” She laughingly calls it photographic therapy. “What’s inside translates to the camera, it shows in their eyes, their posture, their expressions,” she adds. “It’s my job to bring that out and capture it for a lasting memory.” Kristol also enjoys photography for small business - creating a visual brand identity for websites, stories, and ads. KristolKumar.com.

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Nail Therapy LLC - Positive Experience From Start To Finish Cathy Dinh owner of Nail Therapy LLC is re-branding how nail services should be done. Clients are able to have an immediate positive experience from walking into a private suite til the end satisfaction of knowing this act of self care was worth their hard-earned money. Services provided comes from no harsh chemicals, a whole health approach, medical-science continuing education and 15 years of experience. Non-invasive and non-surgical treatments for ingrown and dead, thick toenails are also available. 785-766-4921 Instagram: @nailtherapy785

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A RETURN TO RYE THE RESURGENCE OF AMERICAN RYE WHISKEY IN THE BARTENDER'S TOOLKIT Whether you’re a casual fan of whiskey and whiskey cocktails, or a connoisseur, American Rye Whiskey and Rye Cocktails should absolutely be on your radar, especially now as many craft cocktail bartenders embrace this classic spirit. American Rye Whiskey predates the now, much more recognized category of Bourbon finding its start in the late 1700’s, primarily in the northeast. So what are a few basics? Well, American Rye Whiskey is required to be made from

H AP PY H OU R | FOOD + BE VE RAGE

a minimum of 51% Rye as its base grain unlike Bourbon which is a minimum of 51% Corn. This grain ratio, often called the “mash bill”, not only sets the whiskey apart in production, but also in flavor. Rye tends to be more dry with a touch more spice and fruit notes than Bourbon. Similar to Bourbon, it is required to be aged in New Charred American White Oak Barrels which add flavors such as caramel, cherry, and vanilla - and they must be distilled here in the United States.

ARTICLE BY BRANDON CUMMINS DIRECTOR OF

EDUCATION/ALTAMAR BRANDS

PHOTOGRAPHY BY BRANDON CUMMINS

High N Wicked’s Kentucky Straight Rye, is distilled and bottled entirely in Kentucky - and labeled “Straight” meaning it has been aged for a minimum of 2 years, however it’s actually aged for a minimum of 5 years, giving the whiskey more time to mature in the barrel. The High N Wicked Rye is also what’s referred to as a “High Rye” Rye Whiskey - meaning more than 90% of the grains used in the mash bill are Rye. This creates a flavor profile with notes of cinnamon, caramelized apples, a subtle note of popcorn and a hint of black pepper. There’s no doubt that Rye Whiskey is an iconic American Spirit, fantastic both straight and in whiskey cocktails.

MAPLE RYE OLD FASHIONED A PERFECT STRONG SIPPER FOR THE AUTUMN. • 2 oz High N Wicked KY Straight Rye Whiskey • ½ oz Cinnamon Maple Syrup* • 3 dashes of Angostura Aromatic Bitters Combine all ingredients in a mixing glass. Add ice and stir until well diluted. Strain over fresh ice in a rocks glass, and garnish with a fresh orange peel twist.

FALL SPICED RYE SOUR FRESH AND CITRUSY WITH BAKING SPICES THROUGHOUT. • 2 oz High N Wicked KY Straight Rye Whiskey • ¾ oz Fresh Squeezed Lemon Juice • ½ oz Fresh Squeezed Lime Juice • ½ oz Maple Syrup • 5 dashes of Angostura Aromatic Bitters Combine all ingredients in a shaker tin, add ice and shake hard. Strain into a chilled cocktail glass, and garnish with a fresh slice of lemon. *Cinnamon Maple Syrup: combine equal parts maple syrup and water in a stock pot over low heat do not boil. Add in three cinnamon sticks and stir slowly for 8-10 minutes. Remove from heat and allow all contents to cool for 15 minutes. Strain off cinnamon and store syrup in the fridge in an airtight container for no more than 7 days. OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY JANIE JONES

A ST Y LISH SOIR EE

Autumn is a lovely season to have friends and family over for dinner. Why not host an elegant but casual gathering in October, before the holiday craziness begins? A table setting of white dishes, woven placemats, copper utensils, and linen napkins decorated with succulent or herb clippings creates a stylish atmosphere conducive to conversation and enjoyment. And this simple menu allows the host to enjoy a stress-free evening.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

ELEGANT BUT CASUAL GATHERING

The dinner’s main event is a lovely piece of beef seasoned with this rub created by Chef Eric Carter. He uses it on tri-tip smoked over grapevines, but you could use a steak of your choice grilled or seared in a cast iron skillet.

ingredients: • • • • • • • •

3 parts brown sugar 3 parts smoked sea salt 1 part smoked paprika ½ part coriander ½ part chili powder ¼ part cayenne pepper ¼ part dried thyme ¼ part cracked pepper

directions: Mix all spices and apply liberally to the beef. Place the seasoned meat in the refrigerator for 24 hours. Allow it to come to room temperature before grilling or searing.

STEAK RUB CONTINUED >

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Recipe by Linda Ditch

ROASTED BEET SALAD ingredients: • • • • • • • •

6 medium beets Olive oil, for drizzling Salt and pepper to taste 1 bag of salad greens 1/4 cup toasted pecans, coarsely chopped 2 ounces of goat or feta cheese 1/4 cup chopped dried apricots Favorite vinaigrette dressing

directions: Coat the beets with olive oil, salt, and pepper. Place on a baking sheet. Roast in a 400-degree oven for 45 minutes until fork tender. Cool for 10 minutes, and then rub with paper towels to peel. (Beet juice stains, so be careful.) Cut the beets and toss with the remaining ingredients.

CHEESE BOARD While your guests enjoy a pre-dinner glass of wine or cocktail, set out a cheese board for them to nibble on. It is much simpler to assemble than a full-on charcuterie board. The basic rule is to offer three types of cheese—one blue (stilton, Roquefort, gorgonzola), one hard (cheddar, gruyere, manchego), and one soft (brie, camembert, Port Salut). Feel free to add olives, nuts, and grapes to the board, or just keep it simple like this one pictured with slices of artisan bread, crackers, and breadsticks.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

ingredients: • • • • • • • • • • •

6 to 8 6-inch pie crusts ½ cup sugar 3 tablespoons all-purpose flour 4 cups chopped peeled apples (Granny Smith or Golden Delicious) 2 tablespoons sugar ½ teaspoon ground cinnamon ½ teaspoon nutmeg 1 tablespoon butter Chopped nuts for garnish Fresh fruit for garnish Caramel sauce, for serving

directions: Preheat the oven to 400 degrees. Mix sugar and flour in a large mixing bowl. Stir in the chopped apples. The sugar and flour mixture will not completely stick to the apples, and that is okay. Place the pie dough circles onto parchment paper-lined baking sheets. Spread the apple mixture uniformly from the center of each circle to within 2 inches of the edge. Fold the edge of the dough over the apple mixture and crimp the edge of the dough slightly to hold it in place. Mix 2 tablespoons sugar, the nutmeg, and cinnamon in a small bowl and sprinkle over the apples and the dough. Cut 1 tablespoon of butter into 5 or 6 pieces and spread on top of the apples. Bake for 27-32 minutes or until the crust is golden brown. Garnish with nuts and fruit, drizzle with caramel sauce.

APPLE TART Recipe by Chef Eric Carter

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

Raising

ARTICLE BY KELSEY HUBER PHOTOGRAPHY BY KRISTOL KUMAR

the Bar on Bar Carts

NOT JUST FOR DRINKS

The bar cart actually got its start during the Victorian Era (1837-1901). However, at that time it was not associated with alcoholic beverages. The bar carts of the Victorian Era were actually tea trolleys! Maids in upscale houses would roll out these tea trolleys so they could serve the lady of the house and her guests. This practical piece of furniture meant the women could enjoy their prim cuppa without disturbing their needlework — or indeed, moving at all.

D E C OR T R E N D S | HOM E + DE S I GN

The bar cart hit its peak of popularity in the 1950s and with the recent resurgence of mid-century modern homes and designs, it seems the charming little bar cart has come along for the ride. But today’s rolling open-air cart can do much more than display drinks! It seems at home in any room from the kitchen to the bedroom to the bathroom. Check out these updated ideas for themed “bar” carts.

Coffee Bar Cart

COFFEE BAR CART - Perk up a corner of your kitchen with a coffee bar. Display all the cute mugs you can stand along with your favorite flavors of coffee. From Keurig to cold press, there’s plenty of room for your coffee maker, favorite flavored syrups, fun signage and more. Plus, guests always know where to find their morning brew and you get more cabinet space. With this caffeinated cart, making your morning coffee definitely won’t be a grind.

SPAHHH CART - Give yourself the gift of relaxation with a luxury spa cart. Load it up with a bath pillow, loofahs, lotion, a scented candle, bath bombs, your favorite book and a bluetooth speaker. Then lock the door and leave the real world far behind. Turn free time into “me” time as you soak or shower your troubles away. Oh, and a little wine or chocolate is never a bad idea either. The spa cart is perfect for guest bathrooms too!

Spahhh Cart

HOME OFFICE CART - Are you living AND working from home - a cluttered dining room or kitchen table masquerading as your home office? Kiss the computer chaos and perpetual piles of paper goodbye with a home office cart. Several levels give you plenty of room for your computer, printer, paper, and more. Choose one with a removable tray top for extra versatility. When company comes, just roll it into the other room and out of sight.

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Home Office Cart OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

Catchall Cart

Garden Cart

CATCHALL CART - Never lose your keys again! Park this cart next to your front door and create a home for all of those oft-forgotten, but oh so important items that seem to sprout legs and walk away. Add a plant, a fun sentiment sign or a family photo to personalize the space. It’s also the perfect spot to place some seasonal decorations to create a warm welcome for your guests. Practical and pretty - eat your heart out Martha Stewart!

GARDEN CART - To nurture a garden is to feed not just the body, but the soul – Alfred Austin. Feed your soul and freshen your air with a miniature, mobile garden. You don’t need a backyard to enjoy blossoms. Grow an herb garden in the kitchen, a succulent garden in the sunroom, or a flower garden in the bedroom. From African violets to a zen garden complete with a miniature bonsai tree and incense burner, you can enjoy indoor gardening anywhere your cart desires.

Mobile Mixology Cart

D E C OR T R E N D S | HOM E + DE S I GN

MOBILE MIXOLOGY CART - The classic bar cart gets an update! Load it up with all the liquor necessary to create your favorite cocktails from aperitifs to zombies. Show off your prized bottle of single malt scotch or get classy with a crystal decanter and matching rocks glasses. There’s plenty of room for shakers, jiggers, muddlers, and all the other fun tools you’ll need when you become a master mixologist.

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W I N E R Y D A V E N P O R T

DAV E N P ORT W I N E RY 22

LOCA L LIM E LIGH T | L IFE + CULTURE

CRUSHING IT IN KANSAS

ARTICLE BY KELSEY HUBER PHOTOGRAPHY BY THOMAS HALL

When you think of wine and wine country, Kansas may not be the first place that comes to mind, but farmers in Kansas have been harvesting grapes since the 1800s, almost the same time the first grapevine was planted in Napa Valley. On the outskirts of Lawrence you’ll find one of these historic Kansas wineries. Davenport Winery is family owned and run and dates back two generations. Owners Greg Shipe and his wife Charlee Glinka tend to the vineyards and make wines from a variety of Kansas grown grapes. “At one time, around 1901-1902, Kansas had 5,668 acres and produced 173,000 gallons of wine,” Greg said. “Kansas was one of the top ten wine producers in the nation before Prohibition.” It all started back in 1949 when C.W. and Mary Davenport moved to Lawrence. They settled west of town where they raised apples, grain crops, and cattle and ran a meat market and auction barn. C.W. retired in 1960, and bought farm ground east of Lawrence in the Kaw Bottoms area where he planted 74 acres of peach trees and six acres of apple trees. Greg, C.W. and Mary’s grandson, took over operation of the farm back in the 70s when he was 23 years old. His grandfather had undergone surgery that left him unable to work the farm. His grandmother decided to put it up for sale. “I remember I called her from Japan where I was on liberty in the Navy,” said Greg, a Vietnam veteran. “I told her not to sell the farm because I wanted to run the farm when I got back home.” When he returned from Vietnam, he began working the farm, which was an orchard at that time. “People would come and pick their own peaches and apples,” Greg reminisced. “Busloads of school kids would visit on field trips and we would make cider for them from the apples they picked.” Sadly, a cold snap in the late 70’s saw temps drop to 26 degrees below zero and killed all of the peach trees. They replanted 20 acres of peach trees. Then, a few years later, another freeze killed those trees.”Being a farmer, you’re really at the mercy of Mother Nature,” Greg said. In 1990, Charlee had seen grapes growing on trellises and CONTINUED >

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LOCA L LIM E LIGH T | L IFE + CULTURE

W I N E R Y D A V E N P O R T

thought they looked pretty, so they planted some. That was the beginning of Davenport Winery. The grapes liked the Kansas sun and soil and thrived. Today, Davenport Winery has over 22 acres of grapes growing on 13 miles of trellises. According to Greg, there are 5,000 different varieties of grapes you can use to make wine. “Some varieties don’t grow well here, so we use only grapes that are hardy in Kansas,” Greg said. The winery makes over 40 different kinds of wines from about 14 grape varieties, and there are usually about 20 kinds available for tasting. “We try to make something for everyone. We have reds, blushes, and whites that range from sweet to dry. Our Charlotte’s Red, named for Charlee’s mother, is a light red with a cotton candy flavor and is one of our best sellers.” he explained. “Our favorite grape, by far, is the Norton variety. We make about ten of our wines out of this one grape. It is extremely hardy and has a great flavor.” The day we visited, they crushed about 7,500 pounds of grapes. “We had a really nice crush today,” Greg said with a smile. “It’s enough to fill our 819 gallon tank. We’ll add the yeast tomorrow.” Greg told us that the wines are filtered three times with the final filter being a .5 micron screen to remove even the tiniest of particles. They also take all of their wines down to freezing so the tartaric acid crystallizes and sticks to the side of the tank. Removing the acid keeps the crystals from ending up as sediment in the bottled wine. Running a winery requires a lot of hard work. They harvest, crush, and ferment primarily in the fall, prune in the winter, then rack, finish, and bottle wine year round. Besides the acres of vineyards, the winery features a crush room, a tasting room, and there’s even a large yard out back where guests like to relax. Many bring picnic baskets. “Because we’ve been around for several decades, people passing through town who haven’t been here for years will stop in,” Greg said. The winery is open year round, Mondays, Wednesdays, and Fridays 4-7 and Saturdays and Sundays noon-5. “I’m usually around after hours too,” Greg admitted. “You can call the number and declare a ‘wine emergency’ and I can probably get you what you need.” Visit them online at Davenportwinery. com, call 785-542-2278 for “wine emergencies” or just stop in for a taste of Kansas sunshine in a glass!

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

Creating Relationships with Coffee

Uplift Coffee Shop wants customers to leave feeling better than when they arrived ARTICLE BY LINDA DITCH | PHOTOGRAPHY BY KRISTOL KUMAR

H OT SP OT | FOOD + BEV E RAGE

As an educator, Kelli Huslig learned the importance of developing relationships. The concept became her mission when she opened Uplift Coffee Shop. Her goal is to turn customers into friends who leave the place in better spirits than when they came in. “There’s something about coffee that allows relationships to bloom,” says Huslig. “You can just sit down and connect with people when you have a warm cup of coffee in front of you.” The first Uplift location at 624 N. Second Street opened on January 28th , 2020. About two months later, everything locked down due to the Covid-19 pandemic. While many restaurants go out of business within three years of opening, Huslig faced that possibility after less than three months. She remembers, “I got to see the pandemic through different eyes because I really didn’t have a choice. If I had shut my doors, I wouldn’t have been able to open back up.” Huslig, her son, Trey, who works with her, and her sister, Krys, the marketing manager at the time, brainstormed ways to stay open. Since customers come first but couldn’t come to them, they decided to go to their customers. That’s when they created the Corona Wave. The trio loaded up the shop’s Jeep with pastries and drip coffee. A customer would book the Jeep, and when it arrived, they would get their coffee and treats first. Then, they would wave at their neighbor to signal it was their turn to get coffee. Eventually, the shop purchased the Uplift Coffee Truck they still use today. “Neighborhoods booked us, hospitals, even places in Kansas City,” Huslig says. “That Jeep went everywhere. We got to see people meet their neighbors for the first time ever. It got

to where people would put their chairs out on their driveways and wait for us to drive up.” Before the pandemic, Huslig had contracted Brad Cheney of Nature’s Image in Topeka to create a wooded patio area behind the shop, complete with a waterfall feature. Despite the shutdown, she decided to go ahead with the work. He completed the patio about the same time outdoor gatherings were allowed before restaurants could open indoor spaces. A rear window was used for walk-up orders. Occasionally musicians would perform in the relaxing area. “All of that came out of the pandemic,” Huslig says. “If we didn’t have the pandemic, our business would probably look completely different. In many ways, it forced us to grow. And as a community as a whole, it’s forcing us to grow, which is good, too.” Uplift has grown to include a second location at 4000 W. Sixth Street. This new space has a drive-thru window, which offers the challenge of building relationships with customers in a car line. It also has a full kitchen. Huslig hired a baker, and now all the food for both locations is made in-house, some from Huslig’s family recipes. Caffiend in Topeka supplies the coffee. All the flavored syrups are made in-house except for the sugar-free ones. Coffees made with honey-lavender syrup are a big hit. So is the vanilla bean syrup, made with real vanilla beans. The Rock Chalk Cold Brew is also popular. It combines Hildebrand Dairy’s chocolate milk and cold brew coffee. And a seasonal drink from the summer, Kicking Kansas, is going on the permanent menu. Fantastic served both hot or cold, the drink contains

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“You can just sit down and connect with people when you have a warm cup of coffee in front of you.” a honey-cinnamon syrup steeped with red pepper flakes for a tingly heat in the back of your throat. It isn’t unusual for Huslig to grab a coffee and sit with a customer for a conversation, especially if it seems someone is going through a difficult time. It may be a homesick college student. Other times it’s a person dealing with grief or loss. She explains, “My whole mission is that by the time somebody leaves our place, they are no longer a stranger, and we’ve made their day a little bit better, whether with a cup of coffee, food, or listening. You never know what somebody’s dealing with that day. We’re in the people business. We just happen to have fantastic coffee and food.” Visit upliftcoffeeshop.com

H OT SP OT | FOOD + BEV E RAGE

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

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

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

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

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

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me et t he

publisher 02

BRIAN RODEHORST’S FIVE FAVORITE THINGS ARTICLE BY SUE BALDANI

01 03

01 FAMILY We love getting together for dinner at least once a month. We play games and just talk about all the things going on in our lives. // 02 FEDORAS As I’ve gotten older, I’ve started looking back on history more, and the fedora represents style, class from a special time in our history. // 03 VACATIONS When we go on vacation, we get to experience something new and exciting. My all-time favorite trip was backpacking across Europe in 1990 but Hawaii is my most recent favorite. // 04 SCOTCH During COVID, I learned to appreciate a nice scotch. My favorite is a Glenmorangie Extremely Rare 18-year-old. // 05 SOCCER I grew up playing soccer, and I also coached competitive girls teams for about 18 years. Now, I just enjoy watching it.

Brian Rodehorst 34

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