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Here’s your ‘recession survival’ checklist It’s unfortunate, but recessions are part of the economic landscape. So, it’s handy to have a recession survival checklist: First, assess your income stability. If you think your income could be threatened or disrupted, you might want to consider adding some freelance or part-time work. Next, review your spending. Look for ways to trim your spending, such as canceling subscription services you don’t use, eating out less often, and so on. Also, reduce your debts as much as possible. And try to build an emergency fund containing three to six months’ worth of living expenses. Another step: Make sure your health and life insurance plans are intact. If you lose coverage due to a job loss, you’ll need to find alternatives. And if you can afford it, try to continue investing. Coming out of a recession, stock prices tend to bottom out and then rebound, so if you had headed to the investment “sidelines,” you would have missed the opportunity to benefit from a market rally. A recession isn’t pleasant. But by taking the right steps, you can get through it and still keep moving toward your financial goals. This content was provided by Edward Jones for use by your local, Lee’s Summit financial advisors. Member SIPC Edward Jones is a licensed insurance producer in all states and Washington, D.C., through Edward D Jones & Co., L.P. and in California, New Mexico and Massachusetts through Edward Jones Insurance Agency of California, L.L.C.; Edward Jones Insurance Agency of New Mexico, L.L.C.; and Edward Jones Insurance Agency of Massachusetts, L.L.C. California Insurance License OC24309.

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November 2022 PUBLISHER

LIFESTYLE LETTER

Cultivating an attitude of gratitude

Laura Paszkiewicz | laura@citylifestyle.com EDITOR

Laura Maxwell | laura.maxwell@citylifestyle.com AD DESIGNER

Matthew Endersbe LAYOUT DESIGNER

Emily Lisenbee CONTR IBUTING WR ITER S

Gratitude can be elusive. If I’m honest, in today’s hyper-focused world I find it far too easy to be overly critical and impatient rather than gracious and understanding. I expect so much of others: those occupying the road next to me as drivers, those waiting in line at retail stores, and even those living in my house and sharing my space in daily activities. I’m always looking for the most efficient way to get things done, but what I’m learning lately is that getting things done doesn’t equal contentment. We are living in (as we’ve all been saying since the advent of the pandemic) unprecedented times. We have literally more than any other generation before us: clean water, abundant food, creature comforts that can literally be delivered tomorrow - thank you Amazon - and yet, practicing grace and gratitude sometimes seems so challenging. Patience is a virtue that has become exceedingly hard to cultivate, largely due to the mini computers we all carry around in our hands and feel anxious without - but that’s a whole editorial in and of itself. Recently I was challenged to keep a daily gratitude journal for a month, and what I’ve found is that it’s become a form of therapy. I know, it may seem so logical that I shouldn’t have to put daily observations of things I am grateful for in writing, but in keeping the journal I’ve been reminded what I focus on is what I start seeing more often. Focusing on seeing the good in others makes me want to ‘be the good’. With the holiday season approaching, I decided to maintain my daily gratitude practice, and as I sat down to write this month’s editorial I reflected on what I’m grateful for as it relates to Lee’s Summit Lifestyle. Topping the list are those of you who have taken time to tell me you enjoy the magazine; knowing we are encouraging our readers makes my heart happy. I’m also grateful for the opportunity to learn about and share the stories of so many who are making a positive impact in our community. I invite you to join me in choosing to identify something you’re grateful for each day this month, and I hope if you do, it fills your bucket like it has mine. Gratefully yours, L AURA MA X WELL, EDITOR @LEESSUMMITCIT YLIFEST YLE

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/LEESSUMMIT |

John Beaudoin, Alan Goforth, Judy Goppert, Alicia Holecek CONTR IBUTING PHOTOGR APHER S

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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

Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Lee’s Summit City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Lee’s Summit 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 Lee’s Summit City Lifestyle™ is gathered from sources considered

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

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N OV E M B E R 2 0 2 2

inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

16 Stalking up on Fall Fun

Lifestyle Letter

Must See

Artist’s Palette

Back Stage

Culinary Creations

Home Update

Hosting Tips

Realty Report

Simple tips for decorating with cornstalks.

22 Magic in the Music

Lessons learned from a lifelong music mentor.

28 Homemade With Love

Treat your family to handcrafted dessert this holiday season.

O N T H E C OV E R

Photography: Janie Jones 8

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The culture for Eric Thogerson and his team at ALLCAT mirrors his military work ethic: “One Team, One Fight.” “We’re better together. I tell all the guys, there’s nobody that can say ‘that’s not my job.’ We’re all a solid team,” Thogerson said. “When we fail, we fail together; when we succeed, we succeed together. It’s kind of the military mindset; you must know the role of whoever is in front of you and behind you. We have leaders, but our leaders go out on the job site too.” Thogerson’s work ethic started after high school when he worked for the largest non-union construction company in the Midwest. Later, driven by the events of Sept. 11, 2001, Thogerson joined the Army and was eventually deployed to Iraq. After nearly a year in Iraq he returned home, bringing his passion to the “One Team, One Fight” motto. Then he set his passion towards more, opening a company doing framing and home remodeling in Colorado, which led him to Kansas City, where he spent 12 years in insurance adjusting and consulting. Then in 2020, he opened ALLCAT. ALLCAT specializes in residential and commercial construction, landscape and design, and construction consulting. Thogerson and his team take the approach to ensure no part of the construction process falls through the proverbial cracks.

As a U.S. military veteran wounded during his time in Iraq, Thogerson’s ALLCAT is verified as a Service Disabled Veteran Owned Small Business, actively seeking other veteran-owned businesses and projects to collaborate and help each other grow. “I love to work with other veterans and vendors,” Thogerson said, noting his company seeks government-based projects and veteran-owned and staffed contractors and subcontractors. Currently, ALLCAT employs 30 and focuses on various projects, including a coffee shop, a surgery center in Lee’s Summit, and many more. They are also focused on fueling growth and expansion by adding various rockstar team members to help them reach their full potential. They recently expanded to launch a new company division, Rooted Happiness, which will deliver gorgeous potted plant arrangements to residential and commercial properties on a subscription basis. Whether it’s construction, general contracting, landscaping and design, snow removal, irrigation drainage, or retaining walls, Thogerson said his team takes the same approach to each project. “One Team, One Fight” As a Service Disabled Veteran Owned Small Business, ALLCAT would like to recognize, honor, and thank all who have served our country!

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Magic in the

Music

Lessons learned from a lifelong mentor 22

B ACK STAGE | ENTERTA INME NT

“It is amazing what people can do if you just leave a door open for them,” says Kirt Mosier, conductor for Lee’s Summit Symphony Orchestra. More of a life philosophy than just a quote, Kirt knows firsthand the value of having, and being, a good mentor. Kirt acknowledges many people offered him a hand along the way in his forty-year career in music, but none more so than Russ Berlin, his predecessor at the Lee’s Summit Symphony Orchestra. While Berlin ‘passed the baton’ to Mosier in March, he has been instrumental over the duration of Kirt’s career as a teacher, a composer, and a conductor. Kirt and Russ have a long and rich history. Both can recall the moment they first met. Kirt was a student at Raytown High School; Russ was a guest teacher from Lee’s Summit at a school band practice. Kirt noticed this guy kept looking at him and smiling while Kirt played. Russ says, “It was very evident the first time I heard him that he is so musically talented. It was very noticeable.” Russ made his way to Kirt, introduced himself and encouraged him to continue with music. Their paths did not intersect again for several years. Kirt went on to college, first at the University of Kansas and then finishing at UMKC. He bolstered his musical aspirations with gigs everywhere from Tiffany’s Attic to Worlds of Fun. Meanwhile, Russ was busy establishing the orchestra at Lee’s Summit High School as one of the finest in the nation. After a successful stint with student teaching, Mosier accepted a position with Raytown South High School as the orchestra director. Kirt admits he never planned to be a teacher. Instead, his sights were set on being a professional musician. “I was young and just wanted off the road for a year to get medical insurance. It was a dumb way to go into teaching. However, once I saw what you could do with young kids’ lives, the lights went on and I was sold.” From there, Kirt continued to build his reputation as an educator. CONTINUED >

ARTICLE BY ALICIA HOLECEK | PHOTOGRAPHY PROVIDED NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

“I knew Kirt was needed to bring the orchestra to new heights. We are lucky to have him in Lee’s Summit.”

Russ moved on to the orchestra director at Lee’s Summit North, which opened an opportunity for Kirt at Lee’s Summit High School. Based on Kirt’s success at Raytown South, Russ advocated for him to get the Lee’s Summit position. At Lee’s Summit, Kirt fine-tuned his talents as a composer. “The orchestra Russ established was so good and could play the hard music that I had been writing for other orchestras. They were a great resource to develop me as a conductor and as a composer. I was getting to compose master works instead of arrangements for high schools.” As colleagues, Russ and Kirt developed a friendship based on mutual admiration and respect. Kirt says, “In those years we became very close. There was never ego or jealousy between us.” Kirt eventually moved on to be the orchestra director at Lee’s Summit West High School and launched the Digital Media Technology program at Summit Tech. Over the span of his career in teaching, he has

B ACK STAGE | ENTERTA INME NT

used the platform to help others in a place of growth. Kirt does not rattle off the extensive list of awards, competition wins or impressive guest conductor positions as his highest accomplishments. Instead, he says that helping students has been his most notable achievement. He has been a benefactor to students scattered across the country, as well as garnering a loyal following locally. He finds joy in encouraging, complimenting, connecting—opening doors for others. With a 20-year age gap, Kirt likens Russ to the pioneer who made it all possible. The culmination of the parallels has been the transition from Russ to Kirt as the conductor of the Lee’s Summit Symphony Orchestra. Kirt praises Russ for bringing the orchestra into prominence. “I don’t think I could have started it as well as he did, however, with everything I bring to the table hopefully we can take it to the next level. Russ and I have different skill sets. They are apples and oranges, but they are both sweet.”

Kirt’s vision for the future of Lee’s Summit Symphony Orchestra is to “find that balance between programming that the musicians like and are excited about with programming that will resonate with the audience.” He is motivated to try new ideas, incorporate unique programming, and elevate the reach of the orchestra. Kirt has a few tricks up his sleeve for the holiday concert, with a special composition for trumpets that is “going to be gangbusters.” As the co-founder of the orchestra and now conductor emeritus, Russ is steadfast in supporting Kirt. He says, “I knew Kirt was needed to bring the orchestra to new heights. We are lucky to have him in Lee’s Summit.” Despite the changing of the guard, the relationship between these two musical masterminds continues. Kirt has left the door open for Russ to conduct at several upcoming concerts. They still banter, have fun and work to elevate their shared love of music.

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HOMEMADE W I T H LOV E TREAT YOUR FAMILY TO HANDCRAFTED DESSERT THIS HOLIDAY SEASON. Recipes provided by Third Street Social and Nakia's Sweet Sinsations.

S’more s P ie

INGREDIENTS Crust: • 14 oz. graham cracker crust or recipe below Second Layer: • 233 grams dark chocolate • 233 grams heavy whipping cream Third Layer: • 5.5 oz. cream cheese • 67 grams powdered sugar • 1 t. marshmallow extract • Pinch sea salt • 3 oz. marshmallow fluff • 6 oz. heavy whipping cream Fourth Layer: • 6 oz. heavy whipping cream • ½ cup graham cracker crumbs • 23 grams powdered sugar • Pinch sea salt DIRECTIONS Crust: Mix 10 oz. graham crackers, 2 ounces granulated white sugar and 2 ounces melted butter. Use graham cracker crust in a 9” pie shell, press to form in bottom of the pie pan and bake for 8 minutes at 350 degrees. Once crust is cooled, make the chocolate ganache. Bring heavy cream to boil and pour over chocolate. Whisk gently and pour into set graham crust. Chill until chocolate ganache is firm to touch. Marshmallow (third) layer: Combine cream cheese, powdered sugar, sea salt, marshmallow extract. Beat, gradually increasing speed until well combined. Add marshmallow fluff and beat on high speed until combined. Empty into separate bowl. Pour the heavy cream into the mixing bowl and whip on high to medium peaks. Fold the whipped heavy cream into the marshmallow mixture in the other bowl. Fold in 3 parts until all is combined. Spread this mousse layer over the firm chocolate ganache. Chill for 2 hours, Last (fourth) layer: Soak the graham cracker crumbs in the heavy cream for an hour, then pour graham cream mixture into mixing bowl. Add sea salt and powdered sugar and beat on high speed until medium peaks form, then spread atop the marshmallow mousse. Chill for 4 hours. Garnish with chocolate chunks and a toasted marshmallow to serve.

PHOTOGRAPHY BY JANIE JONES

CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

Nakia’s Sweet *SIN*Sations Apple Pie INGREDIENTS Crust • 1 ¼ cups all-purpose flour(sifted) • ¼ salt • 8 tablespoons cold butter (unsalted) • ¼ cup ice water • (Chill crust while making apple filling) • Divide in two • Use any size cookie cutter for topping shapes (I used leaves) Apple Filling • 6-7 Honeycrisp peeled, cored, thinly sliced apples • ½ cup (1 stick) butter • 1 cup sugar • 2 tablespoons cinnamon • ¼ cup water • 3 tablespoons flour • *sprinkle add cinnamon and sugar to taste Egg Wash • 1 egg mixed with1 tablespoon milk

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

DIRECTIONS 1. Make crust first and let chill. While chilling, create apple filling - melt stick butter in medium pan, then whisk in 3 tbsp flour, mix til well combined. Whisk in ¼ c water, then whisk in sugar until well combined. Bring to a boil, reduce heat and continue to simmer for 5 minutes. Place prepared apples in saucepan, sprinkle in cinnamon and combine apples with mixture. 2. Sprinkle cleaned countertop with flour, roll out crust. Wrap crust around rolling pin and cover the bottom of a 9in pie pan. Pour in apple mixture then place second part of pie crust on top 3. Seal the edges and brush with egg wash, then mix 1 tbsp cinnamon/1 tbsp sugar and sprinkle on top. 4. Bake in preheated 350*oven for 45 minutes or until apples are soft and filling is bubbling. Place on cooling rack until cool; serve with ice cream or whipped topping.

*Alternate Dutch topping • ½ cup unsalted butter (softened, not melted) • 1 cup all-purpose flour • 2/3 cup packed brown sugar In medium bowl, mix butter 1 cup flour and brown sugar using a fork or a pastry blender until crumb forms. Spread evenly over your pie.

“Apples are such an amazing fruit to bake with, because of the many different types there are to use or choose from. Apple pie for my family screams Fall and Holiday…my favorite time of year! We love to eat a warm slice of apple pie topped with ice cream while watching a good movie. The buttery flaky crust melts in your mouth and the sweet, slightly tart apples burst with flavor. Who could ever say no to something so delicious?”

NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/L E E S S UM M I T

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Spruce up your Space LOCAL HOME DECOR STORE PROVIDES TRADITION OF UPSCALE DECOR.

ARTICLE BY JUDY GOPPERT PHOTOGRAPHY BY ROBIN ADDLEMAN

H OM E U P DAT E | HOM E + DE S I GN

The delightful tradition that Cameron’s Home Furnishings has created for over 20 years is being upheld by owners Rex and Emily Peterson, who took the baton in October of 2019, along with their five children. “We have always had an entrepreneurial spirit, and when we came across this opportunity and met the previous owners, we fell in love with them and Cameron’s! It was important to us find a business in the town we love. We strive to carry on the

“We have everything for decorating your tree, mantle, accent décor and gifts, including crossbody purses, lamps, artwork, furniture and more. People can check out fabrics and take them home to see what looks best in their home.”

legacy,” Rex exudes. “My wife, Emily, loves to decorate and this is the perfect match for us.” They were forced to pivot when three months after their purchase of the store they had to shut down due to COVID. Since then, they have brought on new lines, including Norwalk Furniture, a high-end furniture line that is one hundred percent American made, and offers 1,000 fabrics to select from. They have also added the Alder & Tweed furniture line. They continue to carry Best Home Furnishings and Ashley Furniture lines as well. “We are known by generations for our truly unique Christmas décor, not simply stuff seen at box stores. We travel to markets in search of items to bring to our store,” he continues. “We have everything for decorating your tree, mantle, accent décor and gifts, including crossbody purses, lamps, artwork, furniture and more. People can check out fabrics and take them home to see what looks best in

their home.” Customers can utilize a kiosk in the store to access thousands of products, and custom home décor consultation services are also available, partnering with local designers. In addition to his passion for Cameron’s, Rex, having spent 17 years in the healthcare industry, is owner of Care Hunters, assisting folks in their search for senior living services. His passion for music continues as he is on the Worship Team at Eagle Creek Church. The Petersons have called Lee’s Summit home for 21 years. Music and caring are motivations for their family’s life, and we are lucky they made the move to Lee’s Summit. “We open our hearts to you, in the heart of Lee’s Summit!” they express. Cameron’s Home Furnishings 26 SE 3rd St | Lee’s Summit, MO 64063 816-554-9190 www.cameronshome.com

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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.”

H OST IN G T IP S | ENTERTAI NME NT

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 E E S S UM M I T

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:

Want to see more? Scan the QR code for additional recipes.

H OST IN G T IP S | ENTERTAI NME NT

• 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 E E S S UM M I T

N OVE MBE R 2 0 2 2

realty report A sample of recently sold properties in Lee’s Summit. N E I G H B O RH O O D

LIST PRICE

SO L D P RIC E

%SO L D/ O RIG

DO M

B DRM S

B AT H S

Highland Meadows

$625,000

$595,000.00

95%

3/1

Meadows Of Winterset

$440,000

$435,000.00

99%

2/1

Winterset Gardens

$425,000

$445,000.00

105%

2/1

Winterset Park

$410,000

$365,000.00

89%

2/1

Winterset Park

$475,000

$467,500.00

98%

2/1

Winterset Park

$515,000

$525,000.00

102%

3/1

Winterset Park

$525,000

$530,000.00

101%

3/1

Winterset Park

$625,000

$635,000.00

102%

4/1

Winterset Park

$635,000

$635,000.00

100%

3/1

Winterset Valley

$479,900

$425,000.00

89%

3/1

Winterset Valley

$765,000

$740,000.00

97%

4/1

Winterset Valley

$765,750

$765,750.00

100%

5/1

Winterset Valley

$800,000

$781,000.00

98%

3/1

Winterset Valley

$678,470

$862,760.00

127%

Winterset Woods

$825,000

$825,000.00

100%

5/1

Woodside Ridge

$571,165

$574,200.00

101%

Woodside Ridge

$639,950

$599,950.00

94%

559

Woodside Ridge

$589,950

$602,345.00

102%

Woodside Ridge

$604,250

$621,561.00

103%

Woodside Ridge

$642,585

$642,585.00

100%

Woodside Ridge

$635,909

$645,074.00

101%

Woodside Ridge

$651,176

$677,183.00

104%

Woodside Ridge

$738,488

$738,488.00

100%

Woodside Ridge

$669,950

$774,485.00

116%

204

This data is a sampling of sold properties from September 2022. Source: IRES MLS system.

R EA LT Y R E P ORT | R EAL E STATE

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