Issuu

We Are Lawrence Thankful Issue

N OV E M B E R 2 022

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November 2022 PUBLISHER

Brian Rodehorst | brian.rodehorst@citylifestyle.com

LIFESTYLE LETTER

THANKFUL ISSUE - Change is Good Our November issue is all about this season of being thankful. As the autumn air turns crisp and the leaves reveal their true colors of crimson, gold, and orange, I am reminded that change is good. The seasons flow one into the next, ushering in an exciting and unknown tomorrow, while leaving us wistful for the safety and familiarity of yesterday. Today is ultimately all that is certain and I most certainly have much to be thankful for today. I'm thankful for my family, and especially my husband Brian Rodehorst, publisher of this magazine, who trusts me to create quality content. I'm thankful for our talented staff of writers and photographers who make this publication not only possible, but beautiful. And I'm thankful for our "We are Lawrence" community and people like Demetrius Kemp, whom you will meet in this edition...people who make our community just a little brighter and shinier every day. We hope you enjoy meeting the people of Lawence, from everyday heroes like Kemp, to local restaurant owners and even a concert trained organist. Everyone in our community plays a part in making our city great, and we’re honored to be able to introduce them to you. In this issue, you will also find some holiday-themed ideas, including recipes and tablescapes to make your Thanksgiving celebration both tasty and tasteful! May the gratefulness of the season be in your heart and may it make you thankful for all of the blessings you have today. Savor the joys of today, keep tomorrow in your sights, and tuck the sweet memories of yesterday deep in your heart where time cannot find them. God bless you and happy Thanksgiving!

EDITOR

Kathy Graham | kathy.graham@citylifestyle.com STAFF WR ITER

Sue Baldani | suebaldani@yahoo.com Linda Ditch | lindaaditch@gmail.com Kelsey Huber | khuber2@gmail.com STAFF PHOTOGR APHER

Thomas Hall | thomas.hhall@eagleaerialworld.com Humbelina Harper | humbe@ humbelinaharperphotograpy.com Kristol Kumar | kristol@kristolkumar.com AD DESIGNER

Rachel Chrisman LAYOUT DESIGNER

Sara Minor CONTR IBUTING WR ITER S

Kendall Houlton CONTR IBUTING PHOTOGR APHER S

Janie Jones

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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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

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BE INVOLVED LAWRENCE

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inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

12 Thanksgiving Day Table Setting

Lifestyle Letter

City Scene

Business Monthly

Seasonal Setups

Back Stage

Home Update

Local’s Choice

Culinary Creations

Travel Journal

DIY For A Stunning Result That Will Wow Your Friends and Family

16 Music That Feeds the Soul Playing for people and organizations in need

20 A Life of Giving

How one man is making a huge difference in his community

24 Eat and Drink Local at Black Stag This family-owned pub is known for brew and burgers

O N T H E C OV E R

Photography: Janie Jones Tablescape: LeAnn Parker with @Silvertoothhome

FO O D + B EV E R AG E

ENT ERTA I NMENT LI FE + C U LT U R E FO O D + B EV ER AG E FO O D + B E V E R AG E

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city scene

Where neighbors can see and be seen. 1

1-3: The new Wine Dive + Kitchen on Mass St is now open. Over 300 wines Photography by @LawrenceChamber

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business monthly A round-up of exciting news from local businesses. BE INVOLVED LAWRENCE - Festival Of Trees Festival of Trees is an annual fundraiser for O’Connell Children’s Shelter. They run five residential group homes, support foster care and run various prevention programs for at-risk youth and families in the community. Over 50 trees and wreaths will be decorated and donated by various community members and groups. Auction is on Wednesday, November 30th doors open at 5:30 pm. Live Auction will begin at 7:00 pm. Cookies and pictures with Santa too. For more information visit oconnellchildrensshelter.org

Photography Jeff Burkhead of Backstory Photography

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Englewood Florist - Evergreen Wreath Design Classes Looking for something fun to do with family and friends? Join us for a Wreath Design Class at Englewood Florist. You will be instructed on flowers, design and care plus leave with a one-of-a-kind fresh evergreen wreath. This can be the start of a new holiday tradition. Owner, Cary Engle, has more than 40 years of floral design experience; 29 of those years have been served in Lawrence, KS. To register and for more information visit englewoodflorist.net.

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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

Marvelous Mom’s Takes the Stress out of the Holidays At Marvelous Mom’s we know how difficult it is to keep up with maintaining a clean and organized home with work, children and family. With the holiday’s fast approaching, we know that this can cause added stress to the occasion. Let us help maintain the cleanliness of your home with scheduled maintenance cleaning. We offer weekly, bi-weekly, monthly and custom scheduled cleans. We create a custom clean that best fits your needs and budget. Visit marvelousmomscleaning.com

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Royal Crest Lanes - “Open Tournament Benefiting Veterans.” November is a month to honor our veterans. Check out the Open Tournament Benefiting veterans, learn dates, times and find registration forms at wayneandlarrys. com/OpenTournamentBenefittingVeterans. Royal Crest Lanes is devoted to providing a clean, safe and family-fun entertainment destination. We strive to enhance the enjoyment of our patrons by providing a variety of programs for recreational and competitive bowling. We are committed to offering affordable fun for serious bowlers and to families seeking local activities where every member can participate.

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Thanksgiving Day

Ta ble S et t i ng DIY For A Stunning Result That Will Wow Your Friends and Family

Gathering with the people we love is a gift whether we find ourselves eating off paper plates or fancy dishes. Even so, adding beautiful accents fosters meaning to the moments shared and can be just as easy to pull together. This tablescape uses touches of the outdoors with real leaves, pinecones and grapevine wreaths. These simple additions add personality and warmth to any Thanksgiving Day table. Follow these directions for how to prepare outdoor accents (because dirt and bugs are the only ones not invited to the table) and you will have a stunning tablescape that costs you only a leisurely walk around your neighborhood and a passing chat with a neighbor.

PHOTOGRAPHY BY JANIE JONES

S EASON A L SE T U P S | FOOD + BE VE RAGE

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HOW TO: PRESERVE PINECONES Bake pinecones to remove any tiny critters, dry up the sticky sap, and give the pinecone a beautiful glossy finish. Preheat the oven to 250 degrees. Line a baking sheet with foil and lay pinecones in rows allowing space as they expand when baked. Place in the oven for about 30 mins. If pinecones were gathered on a damp day, it might take longer. Keep a close eye and pull them out when the house smells of pine trees and your pinecones go from a matte to glossy finish. To use simply scatter around the table or use as place-setting card holders as shone here.

HOW TO: PRESERVE LEAVES Gather fallen leaves and test for dryness. Look for mostly dry, not brittle or limp. If too limp or fresh then press between books on parchment paper for a few days before proceeding. When ready to begin, prep the space by placing leaves in a single layer on wax paper. Brush one side of the leaf with a thin coat of Mod Podge using a foam brush. Let dry for 30 minutes or until the white coat turns clear. Flip leaves over, brush the other side and let dry again. Use leaves by scattering them around the table or frame as art for the gathering space.

HOW TO: WRITE PLACE CARDS Handwriting guests' names on place cards gives an extra personalized touch. Start with writing the name with pencil (an eraser is your friend), then trace with a thin tipped sharpie. Finally, go over all the down strokes with a thick tipped sharpie to create a hand lettering effect. Watch the how-to video on IG @silvertoothhome. Happy Gatherings!

• Tablescape: LeAnn Parker with @Silvertoothhome

S EASON A L SE T U P S | FOOD + BE VE RAGE

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Music

T H AT F EED S T HE S OUL PLAYING FOR PEOPLE AND ORGANIZATIONS IN NEED

First United Methodist Church in Lawrence,

Tandy Reussner grew up in a musical household and when she started playing the piano at age 5, she fell in love with it. She would later go on to master the organ and become an accomplished and award-winning musician. Today, she is the head organist/choral accompanist at First United Methodist Church in Lawrence, which is home to the largest pipe organ in the state. Even with all these accomplishments, nearest and dearest to her heart is her ability to use her musical talent to help others in her Lawrence community. In 1996, Tandy began offering holiday concerts with the goal of raising money for charitable organizations. “These Christmas concerts have always been free to the community, but with everyone’s generosity, we've raised over tens of thousands of dollars over the last 25 years.” She also enjoys highlighting the versatility of the pipe organ. She is now expanding and doing a “Pull Out All the Stops” four-concert series. Pulling out all the stops in music refers to opening up all of the pipes of an organ and letting all the different sounds flow together loudly.

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“THESE CHRISTMAS CONC E R T S H AV E A L WAY S B E E N F R E E T O T H E C O M M U N I T Y, BUT WITH EVERYONE’S G E N E R O S I T Y, W E ’ V E R AISED OVER TENS OF THOUSANDS OF DOLL ARS O V E R T H E L A S T 2 5 Y E A R S .” Tandy’s concerts have always had a theme, and she chooses a beneficiary that goes along with that theme. The first one in this series, Organ by Candlelight, was held on October 30th , and featured many classical masters such as Bach, Beethoven, and Mozart, but with a unique twist. An electric guitarist played alongside her. The recipient was Just Food, a food pantry in Lawrence. The 26th Annual Organ Vespers and Caroling Concert will be held on December18th and feature the Lawrence Children’s Choir, which will also be the recipient of any funds raised. On March 5th , she is doing a Kansas Classics Pep Rally concert. “The theme will be University of Kansas [KU] fight songs and others that go with KU. We have the Lawrence Bar Band, and we’re going to have the Medical Men's Choir sing some of the old ballads of KU, which will be fun. The beneficiary will be the new treatment recovery center in Lawrence.” Her husband, Dr. Lee Reussner, a doctor in Lawrence, with whom she has two grown children, Liesel and Hannah, put this Medical Men's Choir together many years ago. Later on, he and Tandy also started a Medical Women’s Choir. The Land of the Free concert, on July 2nd, is going with a patriotic theme. The beneficiary will be Family Promise, which focuses on helping homeless families. The first concert took place at the

ARTICLE BY SUE BALDANI PHOTOGRAPHY BY HUMBELINA HARPER

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

First United Methodist Church, as will the following two. The one on July 2nd will be at the Lied Center at KU. In addition to raising funds for charities, she also wants to bring people back together after the isolation and sadness of Covid. “The reason I’m doing this is to build community by providing beautiful and fun music and by offering opportunities for folks to give to those in need,” says Tandy. “In some respects, I consider my concerts to be like a Thanksgiving table. Everybody is welcome and the main course is the music and the sides are going to be all different. Each person has their favorites and maybe there's something they haven't tried before. Regardless, there's something for everybody!” Tickets for these concerts can be purchased at TandyReussner.com.

“IN SOME RESPECTS, I CONSIDER MY CONCERTS TO BE LIKE A T H A N K S G I V I N G TA B L E . EVERYBODY IS WELCOME AND THE MAIN COURSE IS THE MUSIC AND THE SIDES ARE GOING TO BE ALL D I F F E R E N T.”

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H OM E U P DAT E | L IFE + C ULTURE

ARTICLE BY SUE BALDANI | PHOTOGRAPHY BY KRISTOL KUMAR

A Life of Giv i ng How one man is making a huge difference in his community

Even as a child, Demetrius (Dee) Kemp loved helping others. “It's just something I've done my whole life,” he says. “I used to go to a mission with my grandmother to feed homeless people and people who were down on their luck. It's something that just stuck with me.” About 10 years ago, he started his own personal breast cancer campaign, Lawrence vs. Breast Cancer, after having a chance meeting with someone in a hospital. “When I was in the Army, I went to a doctor's appointment with a girlfriend. While I was waiting for her, this lady came out and her whole demeanor told me she had just gotten the worst news of her life.” He took a chance, walked over, and asked if he could pray with her. “When I finished the prayer, I told her, in about two weeks, everything's going to change for you.” Three weeks later, as he was driving past the hospital, this same woman waved him down, hugged him and told him that the doctors called her a week ago and told her that her results got mixed up and she didn’t have stage 4 breast cancer! Last year, to raise more money for his campaign, he added a 5K run. “I think we raised about $4000, which went to the oncology department at Lawrence Memorial Hospital,” says Dee. “This year, we asked for it to be divided into three programs – one for free mammograms, the other for the gift card fund to help patients with breast cancer, and the other to the oncology department.” Also, every year since 2016, he and a bunch of his friends and volunteers put together Thanksgiving and Christmas baskets of food. Starting out with 25 baskets each for Thanksgiving and Christmas, once the pandemic hit, they were handing out over 200! “As the Covid pandemic spread, the need to help expanded to provide children with Christmas presents,” says Dee. “With the help of local businesses and generous friends we were able to provide toys, clothing, games, and gift cards.” He’s now expanded even more to give gifts, along with the baskets, to the children’s parents as well. CONTINUED >

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H OM E U P DAT E | L IFE + C ULTURE

“S a n-De e Clau s is when I get to play S a nt a for k id s a l l over t he tow n ,” he s ays . “S ome of my stop s la st ye a r were at the Doug la s C ou nt y Fa r mers M a rket , the Doug la s C ou nt y Hu m a ne S oc iet y, Va nG o, Black St a g Brewer y, a nd t he L aw renc e Old Fa sh ione d Ch r ist m a s Pa rade .”

During Covid, he also took part in Adopt-A- Graduate, The READ (Race Education and Development), Lawrence Free Little Library project, Douglas County Back-2-School supply drive, and his favorite, San-Dee Claus. “San-Dee Claus is when I get to play Santa for kids all over the town,” he says. “Some of my stops last year were at the Douglas County Farmers Market, the Douglas County Humane Society, VanGo, Black Stag Brewery, and the Lawrence Old Fashioned Christmas Parade.” Before Covid shut down schools, Dee and his group had started putting together Happy Kits for Children’s Mercy Hospital in Kansas City, but because of Covid, the hospital couldn’t take them. A short time later, The Lawrence Schools Foundation asked if he would help them run a free lunch site for students. “We managed to get the Happy Kits divided up, sent to all four lunch sites, and handed out to students.” For the last six years, he’s been a security guard at Lawrence Free State High School. “I like being with the kids and changing their outlooks on life.” Dee is also in the process of setting up his own nonprofit called Kindness is the Key so he can raise more money and receive grants to help an even wider range of people. All photos were taken at Wayne & Larry's Sports Bar & Grill.

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

THIS FAMILY-OWNED PUB IS KNOWN FOR BREW AND BURGERS

LOCA L’S CH OICE | FOOD + BE VE RAGE

EAT AND DRINK LOCAL AT BLACK STAG Who knew a biopharmaceutical career was an ideal background for brewing great beers? At least that was the case for head brewer John Hampton of Black Stag Brewery and Pub. He and his wife, Kathryn Myers, and father-in-law, Bill Myers, opened the restaurant almost four years ago, where he brews approximately 15 different styles of beer with the help of brewer and jack-ofall-trades Alex Ward. He also hand-cuts the steaks and grinds the trimming to make the pub's famous burgers. "The restaurant is a locally owned and operated family business," says Kathryn, a former lawyer who takes care of the restaurant's administrative side. "Well, John is from Osawatomie, but he came here to go to school, met me, and never left. My dad went to school here and never left. We are a true craft brewery and independently operated." The brewpub has been busy with KU football fans stopping in after a game. There is also a loyal group of regulars who come not only from Lawrence but also from Topeka, the Kansas City area, and western Kansas. They supported the restaurant through the Covid shutdown by picking up takeout food and beer to go. "And people were so nice. They would come in, get their beer, and leave $100 because they know how hard things were," Kathryn remembers.

As Thanksgiving approaches, the restaurant is preparing to help Demetrius Kemp give out meal baskets. The pub closes for the holiday, but inside, employees and regulars who don't have any place to go will join Kathryn and John for a traditional turkey meal and lots of football. Kathryn describes the restaurant's design as "industrial lodge." It has a laid-back, cozy atmosphere despite its large size. "We spend a lot of time thinking about how to dampen sound" she says. "I find restaurants are just very loud. We want people to be able to come in, have a conversation, enjoy themselves, and feel relaxed. Not hurried." Customers can see the shiny silver fermenting tanks when they walk into the restaurant. Brewer Alex Ward says the popular beers are: • Founding Fathers Tavern Ale—a light, smooth cream ale crafted from the recipes of George Washington, Ben Franklin, and Thomas Jefferson. It is the beer style likely served in public houses around the northeastern colonies. • Mosaic Dream IPA—an easy-to-drink crowd-pleaser made with hard-to-find mosaic hops. • McCools Irish Ale—named for the giant who saved Ireland, this is an amber-colored ale with a medium caramel malt sweetness. CONTINUED >

ARTICLE BY LINDA DITCH PHOTOGRAPHY BY KRISTOL KUMAR NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

Regarding the restaurant's food menu, the burgers are so popular that the kitchen has to work at double speed to keep up with the orders on weekends. (You might want to order The Jayhawk, a burger topped with blue cheese, bacon, and Franks Red Hot Sauce.) The onion rings and fish and chips are also big hits. The hand-cut rings and fish batter is made with a Black Stag beer. "The burgers really are good," Kathryn says with a grin. "I allow myself one a week. Don't open up a restaurant or brewery if you don't want to have to watch everything you eat." The Black Stag is open daily. You can find the beer listing and food offerings at blackstagbrew.com.

LOCA L’S CH OICE | FOOD + BE VE RAGE

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PHOTOGRAPHY BY JANIE JONES

Your Autumn Dinner Party Is Served Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings.

For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambiance using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.

“Thin k f l an n el bl an k ets , woo d e n t a bl es , f ire pit s , o pe n g r ill s , st r ing light s an d can dl es to c reat e a really cool e nv iron m e nt you h ave n’t bee n a bl e to d o all s u m m e r.”

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

Insider Tips for Hosting:

• Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” • As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/L AW R E N C E KS

For this fall dinner party, Chef Kyle created the perfect dinner menu to tantalize guests' taste buds. For a complete list of recipes, scan the QR code below.

Autumn Dinner Party

RECEPTION • CANAPÉS • CHEESE BRÛLÉES • Aged goat cheese, thyme, figs, local honey, petite greens

APÉRITIF • Champagne

DINNER MENU • Roasted Whole Duck • Brined & Smoked Turkey breast • Grilled Bone-In Ribeye Steaks • Chef’s Sage Gourmet Stuffing • Roasted Brussels Sprouts & Hardwood Smoked Bacon • Heirloom Root Vegetable Hash • Red Bliss Buttered Mashed Potatoes • Gravy • Cranberry Orange Zest Sauce • Fresh Baked Dinner Rolls & Whipped Butter

DESSERT • Traditional Pumpkin Pie, Whipped Cream

FRESH ROASTED BRUSSELS SPROUTS & HARDWOOD SMOKED BACON Yield: 6 servings • 4 cups Brussels sprouts, raw, halved • 1-2 tablespoons olive oil • ¼ cup yellow onion, sliced • 1 tablespoon garlic, sliced thin • 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy!

CHEF NOTES:

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

• If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

Wine Pairing

According to Savor & Swirl, wine pairing doesn’t need to be overly complicated for a casual outdoor dinner party. Have a lighter and fuller body style of white and red available with some sparkling thrown in. “Lighter to medium-bodied wines from Rhône Valley, Italy or California would be a good place to start,” they state. “Viognier is one of our favorite wines that goes great with fall-inspired cuisines. Pinot Noir wine goes great with just about any food. Lean towards California or Willamette Valley for a new-world style and go with France for a more earthy, old-world style. A big bold Napa Cab would fall in perfectly for the grilled ribeye steak! Cheers!”

ABOUT SAVOR & SWIRL Chef Kyle Williams has over 22 years of experience in the elite culinary industry, including 2 Michelin-starred restaurants in Italy, resorts in Hawaii, and alongside prestigious NYC celebrity chefs Todd English, David Burke, and Daniel Boulud. Savor & Swirl has recently expanded to include nationwide mobile catering. Book online, and they will bring their expertise to you, including customizable, in-home dinner parties or luncheons for holidays, events, business gatherings and surprise pop-ups. “We love to gather with people who value breaking bread together around a table with the special people in their lives.” savorandswirl.com Instagram: @savorandswirl, #savorandswirl

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

Visit Aspen and Roaring Fork Valley IDEAL WINTER BREAK GETAWAY

ARTICLE AND PHOTOGRAPHY BY KENDALL HOULTON

T R AV E L J OU R N A L | TR AVE L

Visiting Aspen and the Roaring Fork Valley in Colorado can be an ideal way to spend your winter holiday! And yes, you CAN do it ALL during a winter school break! Aspen is renowned for its incredibly dreamy winter experiences and celebrity sightings. There are four world-class mountains to choose from: Aspen Mountain, Snowmass, Aspen Highlands, and Buttermilk. These mountains offer a wide variety of terrain perfect for everyone from beginner and so much more!

RUNWAY TO SLOPESIDE IN MINUTES Aspen is in the Roaring Fork Valley, southeast of Vail, and there are plenty of ways to reach the ski resort. Few mountain resorts have the airport proximity that Aspen Snowmass enjoys. Located just 5 minutes from Buttermilk (and 10 minutes from Snowmass and Aspen Mountain), the Aspen-Pitkin County Airport accommodates flights from major U.S. airports on United, Delta, and American Airlines.

The Epic Mountain Express offers ground transfers from Aspen/ Pitkin County Airport, Denver International Airport and Eagle County Regional Airport. Just download the Aspen Snowmass App and you’ll be able to see parking lot status. We opted to stay in an Airbnb home outside of Carbondale between Glenwood Springs and Aspen. We chose this location as a home base because within 35 minutes we were either on the slopes at Aspen Snowmass or Sunlight Ski Resort, outside Glenwood Springs. With nearly 730 skiable acres and a 2,000 vertical foot drop, Sunlight offers big skiing at an affordable price. And you can enjoy the best après-ski fun at the world’s largest mineral hot springs pool, Glenwood Hot Springs Resort. We found that riding the local Roaring Fork Transit buses was very convenient when we wanted to get on the slopes. These buses run the entirety of the Roaring Fork Valley and can get you around easily and many routes are free. Free routes include all City of Aspen routes and all Aspen to/from Snowmass Village routes. Seniors 65 and older CONTINUED >

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

ASPEN IS RENOWNED FOR ITS INCREDIBLY DREAMY WINTER EXPERIENCES AND CELEBRITY SIGHTINGS. THERE ARE FOUR WORLD-CLASS MOUNTAINS TO CHOOSE FROM: ASPEN MOUNTAIN, SNOWMASS, ASPEN HIGHLANDS, AND BUTTERMILK.

and children 5 and under always ride free. The Village Shuttle within Snowmass Village is also free to ride. RFTA’s real time bus information is available in an easy-to-use mobile app called Transit.

WHERE TO STAY? Our Airbnb called “AspenWood” - located between Aspen & Glenwood Springs was one of our faves. Located on the banks of the Roaring Fork River, this 4 bdrm/3.5 ba home is a 35 min drive to Aspen/Snowmass Ski Resort and Sunlight Ski Resort in Glenwood Springs. With unsurpassed views of the Roaring Fork River, 2 fireplaces in the Great Room including radiant heating, a gourmet kitchen with amenities fit for a professional chef, and an 8-person Sundance Optima hot tub overlooking the river, we wished we could have stayed longer!

SKI RESORT LIFT TICKETS & RENTAL GEAR The Aspen Snowmass 2022-23 ski season runs from late November through early to mid-April, depending on the mountain. All four of Aspen’s mountains are open from 9 a.m. to 3:30 p.m. daily, and one lift ticket gets you on all four mountains. Be sure to book 7 Days in advance for discounts. If you need to rent skis or snowboards, Stapleton Ski Shop and Up Snowboard Rentals and Miller Sports is located in the heart of Aspen. Or better yet, reserve your skis/snowboards with Ski Butlers who deliver all your equipment rentals directly to your accommodations.

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