Queen Creek, AZ October 2025

Food, Farms, and Fun

Fall is officially here! The temperatures may still be warm, but the early mornings are getting darker and cooler, a shift is coming. As the inevitable seasons bring their festive flavors, with it come thoughts of food and family. This month the shivers are less from the cold as they are from ghost stories. We invite you to create some frightening fun with a haunted cocktail party just for grown ups.

The festivals are here as well and we got to talk to the Schenpfs about their much anticipated Pumpkin and Chili Party. Nothing says Fall quite like walking in a pumpkin patch and enjoying a bowl of delicious chili. We will also make your mouth water with stories on Queen Creek BBQ with chef Bam, and owner Mike Myers give us a preview of the Rusty Buckle Saloon which will open in Queen Creek next year. We also learned something about where our food comes from with a tour of the Queen Creek Olive Mill and a history of wine from our local wine expert Jean-Christophe Convert.

Don't forget to grab some popcorn and head to the movies to see Queen Creek resident, Ryan Bader, appear in the newly released  The Smashing Machine,  a biopic of Mark Kerr starring Dwayne Johnson.

As the weather cools the town seems to come alive from a long summer hibernation. Our festivals, farms, and food scene continues to grow and there are some exciting new developments alongside our town traditions and established farms. So enjoy what is on offer this season and make the most of it.

Brad Schnepf

BRAD SCHNEPF, PUBLISHER

October 2025

PUBLISHER

Brad Schnepf | brad.schnepf@citylifestyle.com

EDITOR

Florence Daniels | florence.daniels@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Nichole Eckman | nichole.eckman@citylifestyle.com

STAFF PHOTOGRAPHER

Kaeden Peterson

STAFF WRITER

Jared Orr

CONTRIBUTING WRITER

Jean-Christophe Convert

CONTRIBUTING PHOTOGRAPHERS

Ashley Blake, Jenny Kaufman

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Rachel Otto

LAYOUT DESIGNER Lillian Gibbs

QUALITY CONTROL SPECIALIST Marina Campbell

city scene

business monthly

Zaxbys Ribbon Cutting

Zaxbys has opened a location in Queen Creek with a ribbon cutting celebration. Their menu includes lemon pepper chicken fingers, a variety of sandwiches featuring their chicken fingers, complimentary sides, sauces, and treats as well.  www.zaxbys.com

Hometown Hero Awards Celebrate Locals

The Queen Creek Independent's Hometown Hero awards ceremony recognized Paul Gardner, Water Resource Director, who received the lifetime achievement award. Vance Gray, Chief, received the public safety award (he was unable to attend, his two deputy chiefs attended on his behalf).

Queen Creek Olive Mill Announces New Line of Jams

The Queen Creek Olive Mill, Arizona’s only family-owned and operated olive farm and mill, is sweetening its shelves with the launch of six new artisanal jams. Crafted to highlight vibrant fruits, warm spices, and unexpected pairings, each jam is designed to elevate everyday meals into indulgent culinary experiences. The new jam collection includes: Warm-spiced Apple, Meyer Lemon Ginger, Merlot, Spiced Peach Bourbon, Strawberry Vanilla, Blackberry, Raspberry & Cardamom.  www.queencreekolivemill.com

Queen Creek BBQ

A TASTE OF COMMUNITY AS WELL AS FLAVOR.

ARTICLE BY JARED ORR | PHOTOGRAPHY BY ASHLEY BLAKE

For Robert “Bam” Everson, barbecue has never been just about food; it’s about connection. As the founder of Queen Creek BBQ, Bam has built his business around the belief that great flavors bring people together.

“BBQ is more than just food; it’s a celebration of flavor and community,” he says. “The process of slow-cooking meats and crafting untraditional BBQ dishes allows me to connect with people through their love for great food, and I wanted to share that passion with others.”

Bam’s journey in the food world began over a decade ago, running food trucks and catering services before laying down roots in Queen Creek. While the long hours and challenges of running a business are familiar territory, he says it’s the smiles and laughter around the table that make it all worth it. “The most rewarding part has been creating a welcoming space where families and friends can gather to enjoy delicious BBQ,” Bam explains. “Seeing the smiles on our customers’ faces as they share meals and moments is what keeps me motivated every day.”

That spirit of community shines through in Queen Creek BBQ’s menu, where classic comfort meets bold, flavorful twists. Guests can dig into hearty BBQ platters stacked with tender brisket, creamy mac and cheese, smoky beans, and buttery Texas toast. For those craving something more adventurous, Bam serves up BBQ nachos and a loaded BBQ potato, piled high with savory toppings, tangy sauce, and a kick of jalapeños. And no meal is complete without dessert: their peach cobbler and banana pudding bring the perfect sweet ending, each bite packed with homemade charm.

“I hope to bring a true taste of authentic BBQ to the people of QC, along with a sense of community where everyone feels at home,” Bam says. With his love for flavor and hospitality, Queen Creek BBQ is a gathering place built on good food and even better company.

www.queencreekbbqco.com

LET’S MAKE A MOVE!

Whether you are first-time buyer, ready to search for your DREAM HOME or thinking of selling... CALL ME TODAY!

As your FULL-TIME Realtor®, I specialize in Queen Creek/ San Tan Valley Real Estate! Put my experience, and commitment to work for you!

ASK ME ABOUT:

Seller Concessions?

Down Payment Assistance?  FHA vs Conventional

 How much is my home worth?

 Is it a Seller’s Market?

ABOUT ME...

Military shaped my life. Having been married to a Marine before, during, and now after his time in service, I know FIRST-HAND the emotions that can be involved with any relocation. So many factors play into relocating and no two moves are alike. Having the honor of working for others during this time, along with my own personal experiences, gives me the unique ability to look for concerns and address them before they cause a problem. I love providing guidance and information that wasn’t always available during my own personal moves. Helping families through wherever life moves them has become a true passion of mine and I would love the opportunity to help you along your journey!

Brad turned a magazine into community.

City Lifestyle isn’t just a publication — it’s a pulse. A rhythm of voices, neighbors, and stories woven together by someone who believes in the power of connection. As we expand, we’re looking for people ready to turn care into community. Are you ready to be that spark?

Queen Creek City Lifestyle

Published by Brad Loved by Queen Creek

ARTICLE BY FLORENCE DANIELS | PHOTOGRAPHY BY ASHLEY BLAKE

A HAUNTED COCKTAIL PARTY

Here are some treats just for the grown ups.

It may feel that Halloween is just for the kids. Dressed up and on a sugar high, they skip from house to house to collect their usual loot. Yet the tricks and treats need not be reserved for the average elementary school kid alone. Adults can have their fun and embrace all the spooky deliciousness of the night as well. Here we show how you can throw an adults only haunted cocktail party with all the ghoulish flair and fun of the season.

Judy Zaffuto, event coordinator and founder of Whatcha Need Planning decorated the space with lit tapers, velvet magenta bows, black gauzy table runners, and the occasional skull or spider. Judy calls it a ‘Whimsical Gothic Victorian’ style. She accented the table with black flowers and feathers, leafless and black craggy mini trees, and a color palette of creams, gold, periwinkle, and dark rich purples and pinks. The scene is elevated from the usual orange, black and white for a more sophisticated but no less haunting touch.

In addition, Tiana Hendren, owner of  QC Charcuterie, added a coffin shaped platter filled with an assortment

of fruits, cheeses, chocolate, olives, nuts, and salami, as well as mini cauldrons over flowing with an individualized appetizer. For added sweetness, Tehani Toalei of  Sweet Mamas Cookies provided her custom made vanilla sugar cookies with decorative vanilla royal frosting.

Finally, Jay and Andrea Bentivolio of Valentino’s Events created three unique Halloween cocktails. The striking Black Widow Martini with a bloody rim is just the kind of drink to entice any vampire. Meanwhile, a citrus inspired Drunk Witch cocktail will cast its spell over you. Lastly, the Dementor is another moody looking cocktail with skull ice cubes for another spine tingling toast to the night. To try them at home enjoy these recipes:

BLACK WIDOW MARTINI

• Rim glass with corn syrup colored with red food coloring

• 2 oz blackberry syrup

• 1 oz fresh lime juice

• 2 oz Vodka

• Black edible glitter

• Garnish with lime wedge or fresh flowers

DRUNK WITCH

• Rim glass with green glitter sprinkles

• 2 oz vodka

• 1.5 oz blue curacao

• 2 oz cranberry juice

• 1.5 oz grenadine

• Purple edible glitter

• Top with Sprite

• Garnish with orange slice

THE DEMENTOR

• Rim glass with black glitter sprinkles

• 2 oz indigo Gin

• 1 oz simple syrup

• 1 oz lavender syrup

• 1 oz fresh lemon juice

• Silver edible glitter

• Top with sparkling water

Special thanks to: Brianna Wells

Judy Zaffuto, Tochukwu Anyanwu: www.whatchaneedplanning.com @whatchaneedplanning

Tehani Toalei: @sweetmamascookies

Tiana Hendren: @qccharcuterieaz

Jay and Andrea Bentivolio: @valentinos.events, www.Valentinosevents.net

Ryan Bader

ARTICLE BY FLORENCE DANIELS PHOTOGRAPHY

BY

KAEDEN PETERSON

From fighting to acting, Ryan Bader welcomes the challenge.

Goes to the Movies

‘I had to pull over,’ says Ryan Bader, mixed martial arts fighter known for his skills in the ring. Ryan is talking about the moment he got a call from film director, Benny Safdie, to be in a movie with Dwayne Johnson called The Smashing Machine. The biopic is all about the life and career of MMA Fighter, Mark Kerr. Safdie was looking for someone to play the part of Kerr’s good friend Mark Coleman, a fellow fighter.

Ryan says the offer was exciting but also daunting since he had never acted in a film before. However, Ryan says it was scary in ‘a good way’. ‘I’m drawn to what scares me, it’s the best feeling in the world when you succeed,’ said Ryan. Ryan met Mark Coleman a few times and got to know him well. Coleman even spent the day on set watching Ryan portray him. Ryan said this intimidated him a bit, but Coleman’s only advice was ‘Make me look like a savage.’

The film focuses on Mark Kerr’s rise in the early days of mixed martial arts and his battle with substance abuse. MMA fighting was not fully accepted yet and Ryan credits both Kerr and Coleman with being pioneers and legends in the sport. ‘To see what they went through, the dark side, and the brutality in the sport.’ Ryan says they paved a path for fighters like him to be more respected. Of course the sport has come a long way since Kerr’s time, with changes in safety, more recovery time, and better therapies.

For Ryan, the shift from fighting to acting was not entirely unnatural. Both require being in front of a camera and an element of drama. Ryan enjoyed being on set and acting opposite Johnson and Emily Blunt. Ryan says shoots could mean long days, but it felt like a big family, and he enjoyed filming in both Canada and Japan. Ryan says he prepared for the role by watching a lot of MMA footage so that he could copy Coleman’s fighting style. In the end, Ryan says he hopes he has done justice in telling their story.

The Smashing Machine opens in theaters October 3rd.

Location: Fat Cats Queen Creek

PUMPKIN Chili Party

Schnepf Farms has become a key attraction every Fall.

Owners, Carrie and Mark Schnepf began the first Pumpkin Chili Party thirty years ago. Today, it is hard to imagine Queen Creek without this annual event. People from all over Arizona and even further, come just to experience the farm, rides, and the chili. Carrie says that they came up with the idea after seeing all the pumpkin festivals at other farms, yet she says she wanted to throw a party instead. ‘We had a bluegrass band, chili, cornbread, corn, brownies... to get everyone into the Fall mood.’ They were surprised by how many people showed up.

October remains quite warm in Arizona, yet the Schnepfs realized people were hungry for those Autumnal vibes, even if they were still dressing for summer. The party that was originally designed to last one week grew to a month, and the crowds swelled from 6,000 to 100,000. Their take on a traditional pumpkin festival incorporated some southwestern culture and aspects of the farm too. Today in addition to pig races, a pumpkin patch, hay rides, and a corn maze, they have also included paint ball and a scavenger hunt.

They have also upgraded their circa 1925 carousel in addition to their fully refurbished 1912 carousel. Carrie says this year they will have a new ride, more decorations and landscaping with added color. There will be a new stage for live entertainment and even some new food items. However they will still be serving fresh hot chili, including veggie, original, and their pumpkin chili.

Carrie says that they try to add something new every year and what gets her most excited about the event is how it has become a tradition for many families to return year after year. ‘People who came as children continue to come with their children,’ she says. The Schnepfs clearly want to help people make lasting memories, as she adds, “it’s so fun to see people and the smiles on their faces.’

www.schnepffarms.com

Olive Oil 101

ARTICLE BY FLORENCE DANIELS

PHOTOGRAPHY BY ASHLEY BLAKE

The art of making olive oil is a practice that goes back thousands of years in Europe. Fast forward to today, and right here in Queen Creek you will find this ancient process continues at the Queen Creek Olive Mill. In addition to purchasing their oils at their on site market and enjoying the restaurant, you can also learn all about the making of their olive oils and get a tour of the facilities. The tour is called Olive Oil 101, and you get a mix of history, facts, and some tasting.  Spain, Italy, and Greece are historically the most well known producers of olive oil, but for the last 20 years the Queen Creek Olive Mill has been Arizona’s only commercial producer of olive oil. The desert climate is ideal for the heat hardy olive trees and the high

CONTINUED >

GET A BEHIND THE SCENES LOOK AT THE MAGIC OF MAKING OLIVE OIL.

“THE TOUR OF THE OLIVE MILL IS A WALK THROUGH THE TRADITION AND YEARS OF OLIVE OIL PRODUCTION.”

temperatures even put off the only pest known as the olive fly, making the olive grove completely pesticide free.

Our tour guide for the day, Taylor Jensen, has been with the Mill for three years as a customer service support administrator. She walked us around the grounds beneath the olive trees and amid picnic tables. We viewed an old world stone mill and a traditional olive oil press on display as she explained how each one had been used originally to extract the oil. The amphora, or large ceramic containers, were traditionally used for storage and are a far cry from the stainless steel storage units of today.

The tour of the Olive Mill is a walk through the tradition and years of olive oil production.  A tour that takes you from the past to the present day and ends with the sleek new equipment of their single milling room where the oil is made. The machinery and technology of today is certainly impressive, yet it is also understanding exactly what it takes to go from farm to table that will leave the biggest impression on you. By the conclusion of the tour you will not only know the difference between robust, balanced, and delicate, but also know the difference in taste and standards.

The toil from harvest to filtration are not always seen, but they are certainly tasted in every bottle they make.

www.queencreekolivemill.com

RUSTY Buckle SALOON

ARTICLE BY FLORENCE DANIELS PHOTOGRAPHY BY KAEDEN PETERSON

Mike Myers, co-owner of Rusty Buckle Saloon, says he was in Nashville, Tennessee and came across small dive bars that nevertheless defied their humble surroundings and served up great food and had a fun vibe. ‘They were the kind of places you would see on the side of the road,’ he says. These unassuming honky tonks, as they are known - a run down bar or club with country music - are more commonly seen in Nashville then in Arizona, and Mike saw an opportunity. Along with co-owner Tom Misitano, the two have been in the restaurant business for about 20 years and own other restaurants in Chandler as well.

Originally, they had wanted to open the first Rusty Buckle Saloon in Queen Creek but a location in Apache Junction became available first. Located in downtown Apache Junction, they have a clear view of the Superstition Mountains in the distance and a few motorcycles parked out front. The atmosphere is relaxed and filled with the hum of chatter, as a steady flow of patrons arrive for lunch. Due to its success, a second location is slated to open in 2026 in Queen Creek. Since Mike calls Queen Creek home, this is the perfect spot for them to grow.

“... MIKE SAYS THAT THE KEY TO their SUCCESS IS 'LEADING WITH THE FOOD'. Everything IS MADE IN HOUSE IN THEIR scratch kitchen AND TAKES

INSPIRATION FROM SOUTHERN COMFORT STYLE FOOD.”

Rusty Buckle Saloon maintains a modern but rustic environment. Mike even suggests a touch of the ‘outlaw’ feel, however with a beer named after the famed ‘Lost Dutchman’ of the Superstition Mountains, there is a clear nod to Arizona too.

Their signature dishes include rib eye sliders using seasoned rib eye, a Sonoran burger that combines flavors of sweet and heat, and their chicken wings that come in a choice of BBQ, garlic parmesan, and Nashville Hot. There are custom cocktails and their signature beer - the Lost Dutchman Gold. Another tempting menu item is the Old Fashioned Root Beer float made with authentic sarsaparilla.

Mark Coakley is the chef behind these creative dishes and Mike calls him a ‘jack of all trades’ and a ‘magician’. The array of menu options on offer speaks to Coakley’s versatility, and Mike says that the key to their success is ‘leading with the food’. Everything is made in house in their scratch kitchen and takes inspiration from Southern comfort style food. Their chicken wings are marinated for 24 hours and their chicken fried steak is handbreaded and fried.

Last but not least, the bar has its own special concoctions too. Drinks like the Desperado Margarita, or their Saguaro Sunset which is a mix of peach vodka, cranberry, and pineapple juice in a mason jar. Compliment your beverage with any appetizer such as their onion rings and spicy sauce or their fried pickles, and you just can’t go wrong.

Rusty Buckle also hosts regular music acts as people enjoy their food. Staying true to the ‘honky tonk’ concept, the music is country and local acts entertain from the stage. While we were there, Franklin Smith, a singer and songwriter, performed with his guitar.

“THE

RUSTY BUCKLE SALOON HAS KEPT TO

the premise

OF A HONKY TONK WITH great MUSIC AND GREAT FOOD...”

Their live music schedule runs from Friday to Sunday where you can listen from the bar with a cold beer or take to the dance floor with your partner. The Rusty Buckle Saloon has kept to the premise of a honky tonk with great music and great food, a perfect fit for the town. While Queen Creek can certainly look forward to this new addition, if you just can’t wait for them to open their doors in 2026, you can experience what their Apache Junction location has for now. Just remember, you may want to bring your appetite and your dancing shoes.

www.rustybucklesaloon.com

ARTICLE BY JEAN-CHRISTOPHE CONVERT

PHOTOGRAPHY BY KAEDEN PETERSON

A BRIEF History OF ROSÉ WINES

Every sip has a story.

WHERE DO ROSÉ WINES COME FROM?

A Greek colony established a sea port in what was Gaul 2,600 years ago and these people brought along their wine making know how. The Greeks were known as the Phoenicians, and they established colonies all around the Mediterranean Sea at the time. In Gaule, they settled in Massilia, which is known as Marseille, France today and soon started planting vines.

The wines produced by the Phoenicians were made of red grapes and because they were unfamiliar with the color yielding maceration technique we use today, their wines came out pink. The local Gallic tribes learned wine making from the Phoenicians and haven’t stopped since.

Therefore, Provence is the oldest wine producing region of France and rosé wines are the most ancient of all known wine types. In Provence today, rosé wines are still a specialty.

HOW IS THE FAMOUS PROVENCE ROS É MADE?

It is not a blend of red and white wine, but rather a controlled extraction of the color pigments of red grapes by the juice of the fruit which is colorless. There are two methods for this, the direct press technique where the juices only extract color pigments, and the maceration process, which allows for a period of two to twenty hours of skin contact with the juices of the fruits.

Regardless of the method used by the winemaker, making a rosé wine is a delicate and complicated task as he not only has to produce the best flavor profile possible but also delivers the most attractive color shade of wine.

Today Provence rosés are very clearly defined as pale pink wines that are dry, minerally and delicately fruity. They are perfect as an aperitif but will also complement all kind of food from Pizzas to even grilled steaks!

JEAN-CHRISTOPHE CONVERT

Convert is originally from France but now calls Queen Creek his home. He has over 20 years of experience in the wine industry and currently works for a French wine group. His love of wine began from an early age and he loves to share facts and stories about wine.

A SELECTION OF UPCOMING LOCAL EVENTS

OCTOBER 2ND

Pumpkin and Chili Party

Schnepf Farms | 12:00 PM

The Pumpkin & Chili Party is back for its 30th year. Discover new food, fresh attractions, and a whole new look. With 25+ rides and activities included in your admission, there's fun for the whole family. Come and spend a day and evening on the farm, making memories that will last a lifetime! www.schnepffarms.com

OCTOBER 4TH

Horseshoe Harvest Hangout

Horseshoe Park & Equestrian Centre | 10:00 AM

Horseshoe Harvest Hangout is coming to Queen Creek October 4 & 5, 2025. Enjoy high-energy live music, pro bull riding shows, hot air balloon rides, hay rides, a petting zoo, pumpkin decorating, pie eating contest, horseshoe competitions, an action-packed Kids Zone, a lively vendor marketplace. General Admission to the festival is free. www.horseshoeharvest.com

OCTOBER 11TH

Sangria Social

Queen Creek Olive Mill | 11:00 AM

Immerse yourself in the grove at the Queen Creek Olive Mill as you explore a selection of four seasonal sangria flavors. It's the perfect blend of great food, live music, charming ambiance, and the beauty of the surrounding olive trees. www.queencreekolivemill.com

OCTOBER 16TH

Spurs and Stilettos

The Big Tin Cotton Gin | 5:00 PM

Spurs & Stilettos is a luxe wild west hoedown!  Where Country Charm Meets High-Class Glam. Three amazing bands will be performing. Whether you’re dancing in designer heels or well-worn boots, this is your night to indulge in elegant country vibes, high-energy entertainment, and Western-style revelry. www.halosnhorns.com

OCTOBER 18TH

Praise in the Park

Pecan Lake Entertainment | 6:00 PM

Where food, family, fun, faith, and fitness all come together for a great cause. Swag bags will be provided to the first 100 guests. www.gopecanlake.com/praiseinthepark

OCTOBER 25TH

A Not So Spooky Halloween Party

Queen Creek Recreation and Aquatic Center | 7:00 PM

Get ready for a frightfully fun evening at this festive, family-friendly Halloween celebration! Designed with all ages in mind, the night is packed with ghoulishly good activities: classic trick-or-treating, spooktacular carnival games for all ages, a chilling “Spooky House” experience just for teens (ages 13–19), escape box challenges and hands-on activities the whole family can enjoy. Costumes are encouraged.  www.queencreekaz.gov

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