Winter Garden, FL October 2023

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R E A L E S T A T E R E P O R T

A detailed look into the area's most recent sales for August year over year

$399K

Interested in buying or selling? I would love to be your trusted advisor Scan the QR code below to get started

tiffany@alignagents.com

(407) 707-8311

ALIGNagents com

@TiffanyPantozzi

$1M+ $2.091M 23 Dollars percent days $447 95.5% 40

ASK THE LENDER

Temporary Buydown Program

The 2-1 Temporary Buydown program is a mortgage financing initiative designed to provide homebuyers with reduced initial monthly mortgage payments during the early years of homeownership This program is particularly attractive to individuals who want to lower their initial financial burden when purchasing a home The "2-1" in the program's name refers to the structure of the interest rate buydown:

During the first year, the homebuyer pays a reduced interest rate that is two percentage points lower than the actual interest rate determined by the market This lower interest rate leads to lower monthly mortgage payments

In the second year, the homebuyer s interest rate is adjusted to be one percentage point lower than the market rate This results in slightly higher monthly payments compared to the first year but still lower than without the buydown

Mortgage Loan Officer NMLS 2285340

(561) 716-5250

tcostanza@umortgage.com

Starting from the third year onwards, the interest rate and monthly payments are based on the note rate for the remainder of the mortgage term

Q: Who typically pays for the upfront costs of the 2-1 Temporary Buydown?

A: The upfront costs can be paid by various parties depending on the agreement It might be the seller in a home sale, a builder in new construction, the borrower, or another interested party As an incentive, sellers or builders may offer to pay the buydown fee to make purchasing more attractive

Q: Does the 2-1 Temporary Buydown mean my monthly mortgage payments will increase after the first two years?

A: Yes, because your interest rate will increase after the initial reductions In the first year, your rate will be 2% below the permanent rate, in the second year it will be 1% below, and starting the third year, you'll pay at the permanent rate in which you qualified.

Q: If mortgage rates drop significantly, will I be stuck with the higher pre-determined rate?

Questions? Scan the QR code to connect.

A: The goal with the 2-1 Temporary Buydown program in this market is to refinance if mortgage rates drop significantly before year three, thus avoiding ever paying the note rate On the contrary, if mortgage rates increase or stay the same, you are safely locked in at the note rate in which you qualified for, as this is a fixed rate loan option

Letter from the Publisher

Some people will say that autumn begins in Florida on September 1st when Starbucks releases its pumpkin-flavored drinks. My autumn starts on October 1st.

October, my favorite month , rolls around and brings with it the spirit of Halloween and the promise of spooky festivities for all scare levels, even the hot Florida weather cannot scare away the excitement. While other parts of the world may experience a chill in the air, we embrace a unique blend of autumn and tropical vibes during this time of year like Oktoberfest beer, iced pumpkin lattes, apple cider, and hot chocolate.

Decorations adorned with pumpkins, skeletons, and ghosts begin to appear, transforming the streets and neighborhoods into a festive wonderland. We find creative ways to incorporate the spooky season into our lives, like hosting pumpkin carving parties, family hayrides, or attending haunted boat tours along the scenic waterways.

The mornings greet us with a slight chill, urging us to reach for our cozy sweaters and scarves, and as we step outside, we hear the soothing crunch of acorns underfoot. The days grow shorter, painting the evenings with a soft twilight that invites us to curl up with a warm drink and a good book. Autumn whispers its arrival through these subtle yet unmistakable signs, filling our hearts with a sense of anticipation and the beauty of change.

Whether it’s enjoying outdoor activities in the pleasant weather, indulging in the seasonal treats, or immersing oneself in Halloween spirit, autumn in the sunshine state is an experience that will be remembered fondly for years to come.

October 2023

PUBLISHER

Sabrina Serrano | sabrina.serrano@citylifestyle.com

EDITOR

Andy Cingolani | andy.cingolani@citylifestyle.com

CONTRIBUTING WRITERS

Angela Broockerd, LeAnn Parker, Casey Weber, Kimberly Huber

CONTRIBUTING PHOTOGRAPHER

Janie Jones

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF OPERATING OFFICER Matthew Perry

VICE PRESIDENT OF SALES Tiffany Slowinski

EXECUTIVE DIRECTOR OF HR Janeane Thompson

DIRECTOR OF FIRST IMPRESSIONS Jennifer Robinson

TECHNICAL DIRECTOR Josh Klein

CONTROLLER Gary Johnson

AD DESIGNER Josh Govero

LAYOUT DESIGNER Antanette Ray

Learn

Proverbs 3:5-6

business monthly

A round-up of exciting news from local businesses.

Staples in Winter Garden Now Takes Amazon Returns

You can now take your Amazon returns directly to Staples in the Winter Garden Village. No need to pack the items up. Simply set up the return online or on the Amazon app and select Staples in Winter Garden as your drop-off location before you bring the item in. And for a limited time, you’ll receive a coupon for $10 off any purchase of $30 or more with each Amazon return.

Scan to read more.

No Subscription Weekly Meal Plans with Clean Eatz

Clean Eatz is a healthy food and meal prep restaurant that offers a variety of tasty options. The healthy food options at Clean Eatz in Winter Garden include Grab ‘N’ Go meals, protein smoothies, healthy snacks, and catering for all occasions. By providing healthy food options in Winter Garden, as well as offering education and support, Clean Eatz hopes to change livez in the community.

Scan to read more.

Sail Away Crab Boil

There is nothing better than gathering with the ones you love to enjoy a great meal and each other's company. I love family-style meals such as a crab boil this time of year. The food is the star of the show and a vital part of the tablescape – decor optional! Additional elements included here are a large paper-sail, light blue taper candles, a few large flowers, and heavy white rope as nautical accents. You can also use other elements such as large seashells, coral or seaglass. Use whatever you have on hand that nods to the sea.

CONTINUED >

CENTERPIECE

• Paper-Sail Centerpiece (instructions found in Martha Stewart’s book “Handmade Holiday Crafts” page 248) set in a galvanized bucket filled with white sand.

• Blue Taper Candles placed in 8oz jelly jars filled with white sand.

• Glass Bottles labeled “Let’s Sail Away.” Inside, roll up a handwritten note, joke or riddle for guests to enjoy a chuckle or conversation starter.

• Large Galvanized Tray overlaid with parchment paper to hold the crab boil feast.

TABLE SETTING

• White Pasta Bowls

• Individual Ceramic Butter Warmers

• Linen Napkins • Woven Placemats

• Galvanized Tavern Mugs

• Crab Napkin Rings

• Crab Salt & Pepper

• Crab Bottle Opener

• Parchment Paper

BOIL MENU

Fill a large stock pot halfway with cold water. Season with lemon peels, bay leaves, black pepper, red pepper flakes, Old Bay Seasoning, and garlic powder. Bring to a boil and add crab legs, sausage, potatoes, and corn until cooked. Strain water and serve on a large galvanized tray, newspaper or parchment paper –  enjoy your meal with guests, family style!

Give each guest a bowl of garlic butter for dipping as well as lemons for squeezing (wrapped in cheesecloth and tied with twine to avoid seeds).

Include special beverages and desserts such as a tiered lemon cake or frozen treat to beat the heat.

For full instructions visit the blog at silvertoothhome.com/ blog/crabboil . Enjoy!

Culinary Travel

As a travel advisor, I have helped people go on dream vacations based on a wide variety of interests. One of the most popular and exciting types of travel revolves around food. People want to try new and interesting culinary experiences, both here in the U.S. and internationally.

My advice is always to explore the local cuisine and culture, which means getting away from the tourist areas. Not only will you experience much better food, it will probably be cheaper. A good tip, especially when traveling abroad, is to avoid restaurants where the menus have pictures of the food. That’s usually a giveaway that they cater to people who don’t speak their language.

Of course, one of the most popular countries to travel to if you want to have a culinary adventure is Italy. And one of the most unique experiences you can have there is

visiting an olive oil farm where you can see how olives are grown and observe how the oil is made, then tasting different types and foods prepared with it. And if you enjoy a nice glass of wine with your meal, you’ll be in heaven!

One of my favorite experiences is when we traveled to Zurich, Switzerland and sampled an endless variety of Swiss chocolate. You can really tell the difference between authentic Swiss chocolate and what you find here at home. My favorites included a darker chocolate with a chili pepper combination and a really flavorful chocolate with lime that was amazing!

Finally, you don’t have to leave the country to find unique dining experiences. One of the most interesting I’ve had was in the middle of North Dakota, where we enjoyed a steak and BBQ dinner cooked with pitchforks over a bonfire. You just have to be a little adventurous.

LEARN MORE: Travel is Kim Huber’s passion and her expertise. Her personal experiences, travel knowledge and preferred access to special offers have helped hundreds of clients create stress-free vacation plans at no extra cost to them. Thinking about travel again? Let’s talk. What story do you want to tell? We’re here to make those travel dreams a reality.

Hosting the Perfect Dinner Party

Your next event, served alfresco

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 dinner party, Chef Kyle draws on his favorite recipes updated for a modern palate and paired with wine selections to complement the bountiful feast.

Insider Tips for Hosting:

• Build a menu around the season. Start with what produce is available locally based on the season for the most authentic meal experience. For instance, Chef Kyle says “In November, people crave turkey, sage stuffing and cranberry sauce,” but that meal served in the heat of Summer wouldn’t hit the same. In-season fruits and vegetables will always be of highest quality and best taste.

• 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 colors and temperatures. For Spring and Summer, think flowers, fresh herbs and linens. For Fall, 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.” For Winter, head indoors to create a cozy environment for guests to connect.

• “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 bur - nished 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.” Insider Tips for Hosting: “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.”

Read on for some of Chef Kyle’s favorite recipes.

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:

• If Brussels sprouts are large, cut in quarters.

• Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

Heirloom Root Vegetable Hash

Yield: 6-10 servings

• 2 cups heirloom carrot, cubed

• 2 cups heirloom rutabaga, peeled, cubed

• 2 cups heirloom parsnip, cubed

• 1 cup heirloom turnip, cubed

• 2 cups heirloom marble potatoes, halved

• 3 tablespoons rosemary, fresh, de-stemmed, chopped

• 1 tablespoon thyme, fresh, de-stemmed, chopped

• 4 tablespoons extra virgin olive oil

• Salt – to taste

• Pepper – to taste

• Optional garnish: 1 tablespoon parsley, chopped

METHOD OF PREPARATION:

1. Pre-heat oven to 400°F on convection setting (425°F conventional).

2. In mixing bowl, add oil and raw cut vegetables. Season to taste with salt and pepper.

3. Place seasoned vegetables on oiled baking sheet and bake in oven until they are caramelized and tender, about 30-60 minutes. Will be soft yet still with good texture and crispy edges with some lightly charred areas.

4. Remove from oven once finished cooking.

5. Garnish with fresh chopped parsley.

6. Enjoy.

Cranberry Orange

Zest Sauce

Yields 4 cups

• 3 cups cranberries, fresh or frozen

• 1 cup cranberry juice, sweetened

• 1 piece orange peel

• 1 each orange for zesting

• ½ cup orange juice, freshly juiced

• 3 each cinnamon stick

• ¼ teaspoon clove, ground

• ¼ teaspoon allspice, ground

• ½ cup sugar

• Pinch salt

METHOD OF PREPARATION:

1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid.

2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens.

3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed.

4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat.

5. With hand-held blender, puree sauce, keeping some texture.

6. Freshly grate in orange zest, stir and season to taste.

7. Transfer sauce to jar and place in refrigerator to cool overnight.

8. Enjoy!

CHEF NOTES:

• Enjoy with all types of poultry and game birds.

• Do not use ground cinnamon.

• Can puree with blender if you do not have hand-held blender.

• Consistency should be thick sauce and not a jelly.

THE PERFECT DATE NIGHT

Chef’s Table at the Edgewater Hotel and the Tasting Room

ARTICLE BY ANDY CINGOLANI | PHOTOGRAPHY BY CHEF’S TABLE

If you're looking for the perfect place for a date night in Winter Garden, head to the Edgewater Hotel and enjoy an evening of fine dining at Chef's Table. Open since 2008, Chef's Table offers an elegant three-course dinner featuring outstanding cuisine in an upscale environment.

“When you dine with us, it's a special experience,” said co-owner Laurie Tarter. “You get to enjoy a pre fixe dinner, which can change nightly. And it's very nice, with the white linen tablecloths and the outstanding professional service you should expect on a special date night. Plus, the atmosphere has a lot of oldworld charm because we're located in a hotel that was built in 1927."

Laurie's husband, Kevin, is the executive chef and is well known for creating unforgettably delicious meals.

“Most of our pastas are made in house,” Lori added. “Everything is fresh and prepared daily, giving our guests a really great culinary experience. We also have optional wine pairings, which are very popular. In fact, two of my servers are sommelier so their recommendations are always on the nose.”

An important factor in the restaurant's success is that so many of the people who work there have been with them for a very long time.

“We're kind of like a big family. Our people enjoy working there so they stay with us and are true professionals at what they do. And that is reflected in the guest experience, because the service and quality are top notch."

Peek around the corner into the full-view kitchen and watch the culinary team at work. Or simply sit back, relax, and enjoy your food and wines in their cozy dining room. Reservations for The Chef's Table are available at chefstableattheedgewater.com.

CREEP IT REAL...

Halloween CAN be Healthy!

Hello, gourd-geous, it’s Westly! In case you forgot, I’m the bright orange community cheerleader of Healthy West Orange! And no, I’m not orange just because it’s the hottest color this season. It’s a lifestyle for me.

Speaking of lifestyle, you may have the idea that healthy living and Halloween don’t exactly go together. I can definitely understand how an endless sea of sugar can make you feel physically and mentally. Not to mention staying up late can throw off sleep schedules, and for adults, enjoying too many spooky cocktails can make you feel less than spectacular.

I’m here to tell you that you CAN trick or treat yo' self! Here at Healthy West Orange, we always remind folks that a healthy routine is a balance. We’ve got a few tips to help you feel like a Hallow-queen this year!

Make a fun Halloween-themed dinner with the kids before they head out. Spaghetti and eyeballs, jack-o-lantern stuffed peppers, or a terror taco salad are a few of my favorites.

EAT BEFORE YOU TREAT:

Don’t head out trick or treating or to a Halloween bash on an empty stomach! Make a fun Halloween-themed dinner with the kids before they head out. Spaghetti and eyeballs, jack-o-lantern stuffed peppers, or a terror taco salad are a few of my favorites. If you don’t have time for a big meal, do something simple like veggies and hummus, or apples and peanut butter.

SAFETY FIRST!

Part of having a Happy Halloween is staying safe. I don’t want to sugarcoat it, both children and adults can find themselves in some scary situations. For the kiddos, always walk on sidewalks and crosswalks when trick or treating, be sure costumes are fire resistant, wear reflective items or blinking lights to stay visible, and wait to inspect/eat candy until you get home. For grownups, watch for children walking on roadways while driving, DO NOT drink and drive, and if you are enjoying a cocktail, drink plenty of water.

BRUSH, BRUSH, BRUSH!

Don’t forget about dental health! Build in some time for extra brushing, flossing, and mouthwash this spooky season. Supervise children to make sure they’re brushing effectively. Be sure to see the dentist regularly too!

For more Halloween health and safety tips, check out our blogs at HealthyWestOrange.org with links and resources from the experts!

Alright folks, now let’s get out there and have FUN! Witch way to the pumpkin patch?! Boo-yah!

Do The Monster Mash With These Fall-Focused Cocktails Perfect For Halloween Festivities

spook - tails

ARTICLE BY SAM LAGE | PHOTOGRAPHY BY NICOLETTE MARTIN

• 2 ounces cachaça (Brazilian sugar cane rum, silver rum can be substituted)

• 1 ounce Galliano liqueur

• 1/2 ounce lemon juice

• 1/2 ounce brown sugar & cinnamon syrup

• 2 tablespoons pumpkin puree

• fresh nutmeg

Combine all ingredients except for the nutmeg in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Strain through a mesh fine strainer into a martini glass or other decorative glassware without ice. Shave fresh nutmeg over the top as a garnish and enjoy!

TOASTED MALLOW

• 1 1/2 ounces vodka

• 1 1/2 ounces chocolate liqueur

• 1/2 ounce Frangelico liqueur

• graham crackers

• marshmallows

Combine all ingredients except for the graham crackers and marshmallows in a shaker tin. Add ice and shake vigorously until sufficiently chilled and blended. Crush graham crackers in a plastic bag to make a fine powder. Coat half of a martini glass with your crushed graham crackers and strain your cocktail into the coated martini glass. Layer the top of the drink with marshmallows and toast with a crème brûlée torch. Enjoy!

PUMPKIN BRAIN PURÉE

THE FLAVOR OF FALL

Apples are the trademark fruit of fall, and with the many varieties to choose from, there is an apple that is sure to please any palate. They can be included in both sweet and savory dishes and are delicious and incredibly healthful. We all have heard the saying, “An apple a day keeps the doctor away.” While they aren’t a cureall, apples are packed full of polyphenols, antioxidants, vitamin C, B vitamins and fiber. Make the most of autumn’s best produce and the flavors of fall with these simple recipes.

APPLE GALETTE WITH CARAMEL DRIZZLE

Easier than pie but with all the same textures, this gooey warm dessert is sure to please. For simplicity, this can be made with a premade crust.

INGREDIENTS: INSTRUCTIONS:

Crust:

• 1 1/2 cups flour

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1 stick cold unsalted butter, cubed

• 1/4 cup iced cold water

Filling:

• 2 apples, peeled and sliced into thin slices

• 1/4 cup packed dark brown sugar

• 1 1/2 tablespoons flour

• 1 1/2 teaspoons lemon juice

• 1 teaspoon cinnamon

• 1/4 teaspoon ground nutmeg

• Caramel sauce

• Optional: 1/4 chopped walnuts or pecans

Crust:

(Note: If running short on time, store bought crust works great, too.)

Mix flour, salt and sugar together in a bowl. Cut in the butter. Add water and mix until moistened. Lightly knead the dough and then form into a ball. Next, flatten dough into a thick circular form and refrigerate for one hour.

Filling:

Mix the apples, flour, lemon juice, cinnamon, nutmeg and brown sugar together in a bowl.

Assemble and Bake:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Roll the dough into a circle and set on parchment paper. Arrange apples in center of dough, leaving about one inch of space for the edges. Fold crust over the apples and press to seal edges. Drizzle with caramel sauce and sprinkle with pecans or walnuts. Bake for 35 minutes. Serve with caramel sauce and ice-cream.

ELEVATED GRILLED CHEESE

This take on the classic grilled cheese is sure to satisfy your fall cravings. With the combined flavors of savory and sweet, it packs a punch for your taste buds.

INGREDIENTS: INSTRUCTIONS:

• 1/4 red onion, sliced

• 2 tablespoons brown sugar

• 1 tablespoon olive oil

• Sliced sourdough bread

• 1-2 tablespoons butter

• 4 ounces Brie, sliced

• Fig jam, or preferred choice of jam

• 1 Granny smith apple, sliced

• Arugula

• Thinly sliced ham, optional

Heat olive oil in the skillet and add sliced onions. Cook for a few minutes and then add brown sugar. Sauté until soft. Set aside. Butter the outside of the sourdough bread. Next, spread jam on the inside of both slices. Add cheese, apples, onions and arugula. If using meat, add as well. Top with slice of bread and grill on skillet until both sides are toasted and cheese is melted. Serve and enjoy!

APPLE CHUTNEY

This Indian-inspired dish is the perfect fall topping for pork chops and also pairs nicely with ham. This is so easy to make and will fill your kitchen with the aroma of fall.

INGREDIENTS:

• 4 tablespoons butter

• 2 cups Granny Smith apple, chopped

• ¼ cup pecans or walnuts

• 1/3 cup apple juice

• 3 tablespoons brown sugar

• 3 tablespoons dried cranberries

• 1 teaspoon lemon juice

• ¾ teaspoon cinnamon

• ½ teaspoon nutmeg

INSTRUCTIONS:

Heat butter in saucepan, then add remaining ingredients. Cook over medium heat until the sauce has cooked down and the apples are tender. Serve over pork chops. Enjoy!

APPLE CRISP A LA MODE

This fall classic is the perfect treat for a cozy fall dessert.

INGREDIENTS:

Filling:

• 6-8 apples, peeled and sliced

• ½ cup dark brown sugar

• ¼ cup flour

• 1 teaspoon vanilla

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

Topping:

• ¾ cup flour

• ¾ cup dark brown sugar

• 1 teaspoon cinnamon

• ½ cup cold butter cubed

• 1 cup oats

• ¼ cup pecans, chopped

INSTRUCTIONS:

Preheat oven to 375 degrees. Lightly grease pie plate or baking dish. Mix all filling ingredients together and place in baking dish. Prepare topping by combining the flour, brown sugar and cinnamon in a bowl. Cut in butter using a fork or pastry cutter. Stir in oats and pecans and sprinkle over filling until covered. Bake for 45 minutes and serve with caramel drizzle and vanilla ice cream.

APPLE CIDER BOURBON

This easy fall cocktail is festive and delicious. Served hot or cold, it is a crowd pleaser.

INGREDIENTS: INSTRUCTIONS:

• Apple cider (hot or cold)

• 1 ½ ounce bourbon or whiskey

• ½ ounce honey

• ½ ounce lemon juice

• Cinnamon

• Apple slice

Add all ingredients in a cocktail shaker and shake. Serve over ice and garnish with cinnamon stick and apple slice. Enjoy!

BAKED APPLES

Baked apples is a great fall side dish or can also be the perfect appetizer to share with others. This dish is surprisingly savory, is simple to make and looks impressive.

INGREDIENTS: INSTRUCTIONS:

• 3 apples, your choice of variety, halved and cored

• 3 tablespoons butter

• ¼ cup brown sugar

• ½ cup apple juice or apple cider

• Fresh rosemary, chopped

• Brie, sliced

• Chopped walnuts or pecans

Preheat oven to 400 degrees. Slice apples in half and remove the core. Set aside. Heat skillet and melt butter. Add brown sugar and lightly stir. Place apples face down in the skillet and add apple juice and a sprig of rosemary. Allow apples to cook on stovetop for 5-10 minutes. Flip apples over and top with Brie, chopped walnuts and chopped rosemary. Bake for 6-7 minutes or until the Brie is melted. This is best served warm and is easy to reheat. Enjoy!

events

A curated selection of the most intriguing upcoming events in our area.

OCTOBER 14TH

5K/10K Run Among The Lakes

TOWN HALL, 520 MAIN ST, WINDERMERE

Experience one of Florida's most beautiful and unique 5K Run/Walk, 10K Run Only taking place in the Town of Windermere, the scenic run courses travel the dirt roads of Windermere, under a canopy of century-old oaks and along several lakes. This is a family friendly event benefiting the Town of Windermere Parks and Recreation. town.windermere.fl.us/ratl/

OCTOBER 22ND

The Beach Boys

DR. PHILLIPS CENTER FOR THE PERFORMING ARTS, 445 S MAGNOLIA AVE, ORLANDO, FL | 7:30 PM

As The Beach Boys mark more than a half century of making music, the group continues to ride the crest of a wave unequaled in America’s musical history. The Beach Boys, who have become synonymous with the California lifestyle, are bringing their shows to fans around the world, including Central Florida. Visit  drphillipscenter.org for tickets and information.

OCTOBER 24TH-29TH

Annie

DR. PHILLIPS CENTER FOR THE PERFORMING ARTS, 445 S MAGNOLIA AVE, ORLANDO, FL | TIMES VARY

Holding onto hope when times are tough can take a lot of determination, and sometimes, that determination comes in a surprisingly small package. Little Orphan Annie has reminded generations of theatergoers that sunshine is always right around the corner, and now the best-loved musical of all time returns in an entertaining new production. Visit drphillipscenter.org for tickets and information.

OCTOBER 28TH

Windermere Costume Parade and Hayride

WINDERMERE TOWN HALL, 520 MAIN ST, WINDERMERE FL | 9:45 AM

Windermere Parks and Recreation will host their annual Costume Parade and Hayride on Saturday, October 28. The children’s costume parade will begin at 9:45 a.m. Children are asked to assemble at 9:30 a.m.  The festivities include snacks, bounce house, photo booth and a hayride. Open to all Town of Windermere residents and free to attend. Visit town.windermere.fl.us for information.

Halloween Movie Series

GARDEN THEATRE, 160 W. PLANT STREET, WINTER GARDEN

The Garden Theatre in downtown Winter Garden is presenting its Halloween movie series on Saturday, October 29 and Sunday, October 30. The series includes a Saturday matinee showing of Hotel Transylvania followed by an evening showing of the Alfred Hitchcock thriller, Psycho, and a Sunday matinee showing of Hocus Pocus For tickets and information, visit gardentheatre.org/movies.

Spooky Caboose

WINTER GARDEN HISTORY CENTER, 21 E PLANT ST, WINTER GARDEN | 3:00 PM

Enter the Spooky Caboose – if you dare – stationed outside the Winter Garden History Center. The spooky-decorated caboose has fun frights for all ages. Free to enter. Donations appreciated. wghf.org

Want to be featured?

Get in touch by heading over to our landing page to connect: CityLifestyle.com/WinterGarden