Woodstock, GA October 2023

Flavors of Fall

Food & Drink

As the vibrant hues of autumn begin to paint our picturesque town, we find ourselves immersed in the season of fall—a time of crisp air, falling leaves and the irresistible aroma of hearty comfort food. It’s a season that invites us to savor life’s simple pleasures, and there’s no better way to celebrate it than through the pages of our beloved Woodstock City Lifestyle Magazine. October is a special month for us; it is the month we dedicate to all things food and drink.

In these pages, you’ll discover a delectable journey through our town’s culinary landscape. Woodstock is blessed with an array of restaurants, each offering its own unique flavors and ambiance. From cozy cafes serving piping hot apple cider to elegant dining establishments offering exquisite fall-inspired dishes, our town’s eateries have something for every palate. But it’s not just about the food; it’s about the community that gathers around the table. Fall is when we come together with friends and family to share stories, laughter and delicious meals. It’s a time when our local chefs and restaurateurs pour their passion into crafting unforgettable dining experiences for all of us to enjoy.

In this special issue, you’ll meet the talented individuals behind these culinary creations and gain insight into their creative processes.

Restaurateurs Jason Sheetz and William Sigley from Succulent Hospitality give us a sneak peek at exciting new hot spots coming to our community. You’ll also find recipes that capture the essence of fall, allowing you to bring the flavors of our town’s kitchens into your homes. As we embark on this culinary journey through Woodstock, let’s not forget the warmth of our community. It’s the people who make our town truly special, and the connections we forge over a meal are as meaningful as the food itself. As the leaves crunch beneath your feet and the air turns brisk, take a moment to appreciate the beauty of our town, the delicious offerings of our restaurants and the bonds that tie us all together.

Thank you for being a part of the Woodstock City Lifestyle community. We look forward to sharing this delightful fall season with you and celebrating the flavors that make Woodstock truly exceptional. Savor the moments, savor the flavors and savor the season.

Warm regards,

October 2023

PUBLISHER

Marco Rossi | marco.rossi@citylifestyle.com

EDITOR

Savanna Jaggears | savanna.jaggears@citylifestyle.com

PUBLISHER ASSISTANT

Olivia Newell

CONTRIBUTING WRITERS

Lauren Bolden, Samanta Guerrero, Sean O'Keefe, Abisola Dahunsi

CONTRIBUTING PHOTOGRAPHER

Sean O'Keefe

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 Matthew Endersbe

LAYOUT DESIGNER Kathy Nguyen

Proverbs 3:5-6

city scene

Where neighbors can see and be seen.

Want to be seen in the magazine? Tag your Instagram photos with @woodstockcitylifestyle

business monthly

A round-up of exciting news from local businesses.

The ONE Purpose Group

ONE Home, ONE Life, ONE Purpose. David and Sierra Westrick with The ONE Purpose Group concentrate on providing their clients with the best services for all their real estate needs. Their goal is to serve their clients, help them realize their dream of home ownership and assist experienced clients with buying and selling their next home. David and Sierra are knowledgeable and attentive top-notch realtors ready to go above and beyond for their clients. TheOnePurposeGroup.com.

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Tom & Jerry's Roofing

At Tom & Jerry's Roofings, they understand the importance of a sturdy and reliable roof. Their team of skilled professionals has years of experience in the industry and takes pride in delivering high-quality workmanship with exceptional customer service. They get to know their clients and their specific needs. From the initial consultation to the final inspection, they work closely with you to ensure your roofing project succeeds. For a free estimate call 770-374-4423.

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Southern Air Pros

Southern Air Pros resolves heat, ventilation, and air condition service and repair immediately. They aim to provide your investment with the best product, service and people. Southern Air Pros' clients can expect their heating and cooling equipment to be efficient and safe for as long as practical. With only common-sense repairs, they provide better options to replace your equipment when necessary. Expect the best maintenance, repair, replacement, air filtration and ductless systems. SouthernAirPros.com

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Want to be featured?

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

BEHIND THE BRAND

The Popcorn Lady, All-Encompassing Carnival Fun with a Side of Hospitality

Starting a business from scratch is a colossal undertaking. For Todd Webster, a seasoned high-flier, the opportunity to refine a well-established company surfaced as The Popcorn Lady.

Since the company was synonymous with founder Holly Levine, Webster knew he needed to “make The Popcorn Lady a brand, not a person.” Building its identity involved designing a logo, t-shirts and a website listing its far-reaching services.

The heart of the business lies in its history of never saying no, easy correspondence and fun energy. Todd Webster seeks to create gratifying memories while elevating them with a great spirit of hospitality.

CROWD FAVORITE?

Bavarian Pretzels. We fry and cover them with sweetened condensed milk and chocolate syrup.

HOW LONG DO YOU CATER?

Our base-level pricing covers one hour of set up, three hours of catered service and one hour of clean up.

DO YOU TRAVEL?

Draw a two-hour circle around Atlanta, that is about our travel radius.

ANY PLANS FOR THE FUTURE?

We offer candy canes and hot chocolate bars with gourmet recipe cards in December. Our movie night package includes inflatable lounge chairs and everything catered.

“Todd Webster seeks to create gratifying memories while elevating them with a great spirit of hospitality.”

ON THE MENU

Restaurateurs, Jason Sheetz and William Sigley, Plan To Expand Woodstock’s Culinary Landscape This Fall

ARTICLE AND PHOTOGRAPHY BY SEAN O’KEEFE

Jason Sheetz and William Sigley, the dynamic duo behind Succulent Hospitality's Prime 120 and Under The Cork Tree, are Woodstock's friendly neighborhood restaurateurs. With expansions and new concept restaurants popping up within the next six months, there will be an explosion of good times, fine wines and delicious food. Jason and William are working tirelessly to redefine our culinary landscape that will change how we dine and celebrate in downtown Woodstock.

I have known Jason and William for over a decade. They are kind, generous and thoughtful men who work hard to create opportunities for others while building community, one fine meal at a time. Philanthropic by nature, the duo are dedicated to their community and have, over the years, supported various non-profit organizations to help raise money for many charities across Metro Atlanta. Food is their love language and defines how they give to others.

Prime 120's classic American steakhouse vibe with dark wood, red leather booths and subdued lighting give way to a brightly lit, artfully curated, open-concept dining room. "We definitely have color in places most steakhouses do not," says Sheetz, "blues, greens, and oranges replace the more traditional dark wood tones; it's very fresh and clean...just the way we like our restaurants!"

Prime 120 is anchored at one end by a showman's kitchen with double wood-burning ovens, and at the other end, there sits a beautifully landscaped terrace bar and en plein air dining room. "As long as it's not 32 or 100 degrees outside, it's the best seat in Woodstock," says Sheetz. An unknown fact to most guests is that Chef William is also a master gardener and his love of gardening can be seen throughout the patio year-round. Everyone eagerly awaits fall and cooler temperatures when they will light a fire in the twenty-eight high-foot stack stone fireplace and bring their community together around a roaring fire and a classic bourbon cocktail such as a High-Noon Manhattan or Blood Orange Old Fashioned.

European flair and gracious service echo through the restaurant as servers glide effortlessly through the tables, treating each guest as if they were the only person in the restaurant. Signature steakhouse cuts are elevated in flavor by the fact that every steak is cooked to perfection in the Italian wood-burning oven at 900 degrees, using only local red and white oak logs. "It's about being great at food, service and atmosphere...and a million little details," says Sheetz. Not to be outdone, the bar program boasts over 300 bourbons, an inviting craft cocktail menu and a wine list worthy of an award from Wine Spectator Magazine. All the elements, from décor to menu, have given rise to a uniquely designed culinary destination that has fueled the appetites of many locals.

As with any successful restaurant, it's all about the team. "We've always been very particular in who we hire," says Sheetz, "we want to team up with creative, self-driven and high-energy people and give them an environment to flourish." One of those incredible team members was Roberto Olmeda, the namesake behind the first of Succulent Hospitality's newest destinations, Roberto's Deluxe Oysters and Fine Fish, opening in October 2023. Roberto, a dedicated employee and oyster shucker, was a dear friend and incredible personality who dazzled the guests with his exuberance and artful shucking; sadly, he passed during the COVID-19 pandemic.

Hold on to your waistlines, Woodstock; there is a lot more to come from Jason and William that will change the game of dining in downtown. The upstairs at Prime 120 opens in November of this year and sister restaurants Oishii Sushi and Noodles are set to open early in 2024. Last but not least, and probably most exciting, there is a top-secret underground Tokyo-style speakeasy on the way but "We're not letting any details about Kung Fu Bar out yet, but it's going to be AWESOME!"

For more information please visit,

Prime120SteakHouse.com

SucculentHospitality.com

BY SAMANTA GUERRERO | PHOTOGRAPHY BY SAVANNA JAGGEARS

Suburban Plant Beds

MODERNIZING THE GARDENING METHOD WITH GROWIN’ SOUTH

"You do not have to be a farmer. If you are willing, I can make you a successful gardener."

Erin Thompson is the founder of Growin' South—a suburban vegetable garden installer that presents a feasible approach to gardening. The company's name emphasizes its mission of sharing how to grow herbs and vegetables. It is a play on words that mimic the phrase goin' south—a nod to Southern linguistics.

Through her research and a few seasons of trial and error, Thompson obtained her garden consulting certification and began helping others discover their intrinsic ability to be growers. There are so many nuances of people that gardening attracts— not just someone who wants a pretty garden. "My most important job is to uncover the why  behind a client's desire to own a garden and then figure out how to fulfill that specific need. Each client is unique, and each garden should reflect that uniqueness."

Thompson takes pride in working alongside her clients at different stages of the gardening process. She can make a blank canvas for her clients to cultivate or design every detail from soup to nuts.

Erin Thompson conceptualizes the modern-day kitchen garden and provides pointers for suburban gardeners.

EXPLAIN THE KITCHEN GARDEN.

A custom-built garden that extends the same quality of people's homes into their yards by being aesthetically pleasing and accessible.

DOES IT REQUIRE A LARGE SPACE?

No. Big or small, we assist with envisioning a space where people can grow sustainable food staples.

HOW DO YOU BYPASS THE GEORGIA RED CLAY?

We build raised garden beds with beautiful soil so people do not dig in the ground or pull weeds that appear overnight.

SUN, WATER AND LOCATION ARE KEY COMPONENTS WHEN PLANNING A GARDEN. WHAT IS A CLOSE RUNNER-UP?

Success lies in your soil. Super-Sod carries a tremendous product called Soil3, a rich humus compost full of organic nutrients. The price might be shocking, but it makes the process effortless, especially for someone new to gardening.

SHARE SOMETHING GARDENERS SHOULD KNOW.

Gardening in Georgia (classified zone 7) is done year-round due to moderate temperatures. You can start a garden in October and grow lettuce, broccoli, cabbage, cauliflower and many other herbs and vegetables from now until early spring.

Easy As Pie

PIE BAR’S MOST DECADENT FALL FLAVORS

Pie Bar celebrates 8 years of serving pie this fall. After a season of selling Bourbon Pecan Pies and Apple Streusel Pies at the Woodstock Farmers Market in 2015, Pie Bar opened a retail pie bakery in Downtown Woodstock. Pie lovers can enjoy a slice of handcrafted pie and a cup of locally roasted coffee while watching the train chug through Downtown Woodstock.

Apple Streusel Pie

When I opened Pie Bar, I experimented with different ways to make a craveable apple pie. I began recipe testing by adding caramel and trying dozens of apple varieties. My process consisted of cooking the juices released from the apples and incorporating spices before adding the intensely concentrated apple-spiced syrup to the pie. I opted to swap out the traditional crust for a slightly sweet streusel topping. These items individually make a delightful pie, but when I put all these components together, I created the pie recipe I craved—Apple Streusel Pie.

This pie has a flaky pastry crust on the bottom and is filled with tart apples tossed in cinnamon with a dash of nutmeg for warmth. The apples are covered with a buttery streusel and topped with a salted caramel drizzle.

The best bite of Apple Streusel Pie includes a bit of each component’s flavor on your fork to taste the ingredients blended together in perfect harmony. There is a reason the Apple Streusel Pie is Pie Bar’s best-selling pie all year-round, but a warm slice on a crisp autumn day takes the experience to a whole new level.

Bourbon Pecan Pie

After graduating college with a degree in Political Science, I set my sights on working at the Georgia State Capitol. After a brief stint as a congressional campaign volunteer, I was hired as an intern in the Governor’s Office. While working under the gold dome, I learned a lot, but the saying that rings the truest is, “It’s pronounced PEE-can if you’re amongst friends and puh-KAHN if you’re talking business.” Politics may make people crazy, but we can agree that Bourbon Pecan Pie has a ring to it.

Brown Sugar Chess Pie

Customers sometimes call it “The ugliest yet the tastiest pie in the case.” It is no secret that we eat with our eyes first, but when it comes to Brown Sugar Chess Pie, I beg you to close your eyes and savor the experience—layers of crunchy crumble crust and creamy brown sugar filling topped with sprinkles of flaky sea salt. These ingredients pair perfectly together to create a gluten-free pie that is sweet, salty and utterly unforgettable. It may not be the most beautiful pie, but it outshines the rest regarding taste.

Peanut Butter Cream Pie

We served Peanut Butter Cream Pie on opening day in 2015. A line formed a half-hour before opening time. When we unlocked the door, chaos broke out. Pies were boxed up quicker than I could replace them. We closed halfway through the day to make more pies, only to reopen and sell out again. For the next several weeks, I lived and breathed Peanut Butter Pie. I would wake up early to press crushed chocolate cookies into the pans, whip the cream, fold it into sweetened cream cheese, drizzle chocolate, sprinkle bits of peanut butter cups to finish it off, then slice, serve and do it all again the next morning.

We are proud to serve our community handcrafted sweet pies, savory pies and coffee. Pie is not just for special occasions; it is meant to be enjoyed on a regular basis. We would love for you to choose Pie Bar as your source for a great pie.

ARTICLE AND PHOTOGRAPHY

Cozy Up At Century House

A CURATED SELECTION OF THEIR SIGNATURE SMALL PLATES

Casual bites bring us delight. Century House gives us decadent appetizers that honor culinary craft and farm-fresh nostalgia with these iconic Southern recipes.

Pimento Cheese, the iconic Southern spread. Fire roasted jalapeño, cheddar, cream cheese and chives served with crispy crostini create pimento cheese perfection.

Buttermilk Fried Shrimp are chicken nuggets of the sea. Prepared crispy, salty and served with the freshest cajun aioli and coleslaw.

Honey & Jalapeño Glazed Pork Belly. A little sweet and a little spice makes everything nice. This glazed pork belly melts in your mouth with a kick of heat and a hint of honey.

Fall Frills

TEXTURED THROW PILLOWS ARE STATEMENT PIECES FOR THE SEASON

We were greeted with Southern hospitality and stylish home decor when we arrived at David and Sierra Westrick's home. David and Sierra have curated their home to welcome guests and to reflect their unique style.

Amongst the crisp autumn air, Sierra's eye for detail in handpicking the perfect outdoor textural throws made us want to relax on her front porch with a glass of sweet tea. Fit for her personality and sense of style, she layered small rectangular pillows against more oversized square pillows. In addition, she provided an accent lumbar pillow on her swing as a statement piece. Adorned on every cushion were pumpkin illustrations in a soft color pallet that made us feel as if we were searching for the perfect pumpkin in the patch.

Upon entrance, outdoor throw pillows visually catch the eye and add pops of color, depths of texture and lush layers to a patio. Consider adding shades of burnt orange, brick red, olive green and vivid yellow. If those hues do not suit your home decor, try jewel tones such as deep violets, emerald greens and rich blues. So often, we think, "The more, the merrier" when it comes to seasonal decorating. However, swapping out cushions to match the season can be a simple and subtle way to transition. Decorating with outdoor cushions is a wallet-friendly and effortless way to spruce up your space. Guests will feel welcomed while sipping pumpkin spice lattes or making s'mores on a front porch styled with seasonal pillows.

Olive Oil 101

The Art of Olive Oil Tasting With Leaning Ladder Tasting Boutique

ARTICLE AND PHOTOGRAPHY

Leaning Ladder is flooded with premium olive oils, balsamic vinegars and Italian pantry staples galore. Our team experienced firsthand the intricate process of sampling various olive oils. Leaning Ladder's olive oil sommeliers know how to pair suitable olive oils with the right food and can advise on the best way to use olive oil in cooking. If you are on the search for the perfect oil to roast potatoes or marinate chicken, they have the perfect potion. The dramatic difference each olive oil possesses is fascinating, and we are excited to share the complex art of the Leaning Ladder sampling experience.  We began the tasting with a Basil Infused Olive Oil. As instructed, we warmed the glass by cupping it and kept the bottom of our hands around the oil to slightly warm it up, bringing out the oil's fragrance. Then, we covered the glass while swirling to keep in the aroma. As scents arose from

the glass, we were awakened to notes of fresh herbs layered with a mild buttery scent. We swallowed and waited for the oil's aftertaste- healthy, fresh and savory.

Next, we sampled the Kaimana Lychee White Balsamic Vinegar. A delightfully aromatic vinegar, reminiscent of tangy citrus notes. The refreshingly tartsweet flavor awakened our senses and instantly became a favorite. As instructed, we mixed and swirled the Basil Infused Olive Oil with the Kaimana Lychee White Balsamic Vinegar, and our lunchtime salads are no longer boring as it has become a pantry staple.

The rest of our sampling session consisted of trying an Aged Dark Espresso Balsamic, perfect for desserts, and the Ginger and Black Garlic Infused Olive Oil that brings to perfection any at-home stir fry. Tasting olive oil is an art, and Leaning Ladder Tasting Boutique offers this unique experience.

“Leaning Ladder’s olive oil sommeliers know how to pair suitable olive oils with the right food and can advise on the best way to use olive oil in cooking.”

SOUTHERN STYLE GOULASH

WELCOME HARVEST WITH THIS SIMPLE SOUP RECIPE

GOULASH RECIPE

HistoryToday.com explains that goulash is a beefy soup that originated in the barren beauty of the Hungarian plains during the ninth century. The dish was prepared by Hungarian Cowboys who spent months roaming the vast expanses of Eastern Europe on horseback while tending to their cattle. A lifestyle of sleeping under the stars calls for simple meals. Such soups spread throughout Europe and later across the world.

Though the soup is intimately linked with Hungarian culture, my grandmother created a Southern-style version. To make supper time feel fancy, she embellished this easy weeknight meal by describing it as a special recipe from Hungary. She was known to stretch the truth with her imaginative tales, but she was right about this recipe’s origin.

Goulash is a quick, economical dinner with robust tomatoes and macaroni noodles for any working mom to whip up on a whim.

INGREDIENTS

• 1 Pound Cooked Ground Beef

• 1 Yellow Onion Diced

• 4-5 Russet Potatoes Peeled and Cut into Cubes

• 1- 28 Ounce Can of Whole Tomatoes

• 1 Cup Elbow Macaroni Noodles

• Salt and Course-Ground Black Pepper to taste

DIRECTIONS

1. Heat a lightly greased pot or Dutch oven over medium heat.

2. Add the ground beef and brown.

3. Drain off any liquid or grease. Return to pot or Dutch oven to heat.

4. Add in onion, potatoes, tomatoes, salt and pepper.

5. Cover with water and boil. Stir occasionally, add more water as needed and until potatoes are cooked

6. Stir in noodles and simmer until the noodles are fully cooked

7. Serve with Southern cornbread.

events

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

OCTOBER 4TH

Warm Up for Autumn

105 EAST MAIN STREET, WOODSTOCK 30188 | 7:00 PM

Founder and Chef of Healthy Eating 101, Chef Megan shows you fun ways to bring healthy foods to life in her demonstration class. Time to get mulling and fill the house with the fall aromas of Tomato Basil Soup, Mozzarella Basil Grilled Cheese, Baked Chicken Meatballs with Spinach and Feta and Pumpkin Spice Date Bites. For tickets, visit LeaningLadderOliveOil.com

OCTOBER 12TH

Pick + Pour

8636 MAIN STREET, WOODSTOCK 30188 | 7:00 PM

Fall is upon us! Amanda of Cherokee Rose Candle Company invites you to pick out your candle vessel and pour your own custom fall candle. You will be able to blend your candle scent while enjoying a dessert and drink of your choice. Buy your ticket today at MadeMercantile.com.

OCTOBER 13TH-

OCTOBER 14TH

Gathering of Friends Silent Auction & Golf Tournament

AUCTION-TAVERN AT TOWNE LAKE, GOLF TOURNAMENT-TOWNE LAKE HILLS GOLF CLUB

GATHERING OF FRIENDS is a nonprofit organization that was founded in 2015 by Garry Harley when he lost his wife Teresa to cancer. Garry wanted to remember Teresa and saw the opportunity for friends to gather, enjoy a friendly game of golf and raise money to benefit the American Cancer Society. For specific details, dates & times visit GatheringOfFriends.org.

OCTOBER 14TH

Make & Munch Boo Brunch

8636 MAIN STREET, WOODSTOCK 30188 | 10:00 AM

This spooky season, grab your ghoulfriends and come make some adorable Halloween themed jewelry with Sylvia Smith of Sylvia Draws. Along with all tools and supplies, mimosas & boo brunch theme treats will be provided as well. Accommodations will be made for those without pierced ears. Reserve your spot now at MadeMercantile.com

OCTOBER 22ND

Sip Seasonal Cocktails With Live Music at Prime 120

120 CHAMBERS ST, WOODSTOCK 30188 | 8:00 PM

It isn't fall without a little bit of cocktails, and Prime 120 has a got a fall inspired drink with your name on it. Located in downtown Woodstock, this premium steakhouse offers brunch and dinner for the perfect autumn day. Prime 120 offers live music from the Shetlands on Oct. 22nd. To reserve your table, visit Prime120Steakhouse.com

OCTOBER 31ST

Halloween Trail of Tricks-and-Treats

232 ARNOLD MILL ROAD, WOODSTOCK 30188 | 5:00 PM

The City of Woodstock's 4th annual Halloween Trail of Tricks-and-Treats is a night you won't want to miss. This year promises a creeptastic night along Rubes Creek Trail with music by Ronnie the DJ, treats like Kona Ice and fun games from Woodstock vendors. And the best part? It's FREE! For more details, visit the October section of WoodstockGa.gov.

Want to be featured?

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

A sample of recently sold properties in Woodstock.

“Marco Rossi exemplifies true professionalism and attention to detail. Every step of the way he gave it 110% and made us feel at ease. He took the stress out of a usually stressful situation of getting your home ready to sell and have multiple showings per day. He was able to get our house multiple offers within the first week of it being listed for sale! He knew we were under a time crunch and followed accordingly. Listen to what he says in order to get your house show ready! We trust him with everything! We will definitely use him again if needed. We highly refer Marco to anyone looking to sell or purchase a home.”

Spook-Cuterie

A SPOOKY SPIN ON THE CLASSIC CHARCUTERIE

Spook-Cuterie is a cutie Halloween snack for pre- or post-trick-or-treating. This spooky spin on the classic charcuterie board will excite the kids and provide nutritious nibbles before they fill up on too much candy. Whether you bring this to the school party or set it up while everyone gets in their costumes, fun MUMMY-ries will be made.

PUMPKIN CUTIES

• Cutie Mandarin Oranges

• Celery Sticks

• Peel the cutie mandarin oranges.

• Cut celery sticks into 1-inch long sticks.

• Cut each slice of celery into thirds or fourths.

• Insert celery sticks into the center of the peeled oranges.

NUTTER BUTTER GHOSTS

• Nutter Butter Cookies

• White Melting Chocolate

• Mini Chocolate Chips

• Melt the white chocolate in the microwave in 15-second increments. Stir between increments until the chocolate is fully melted.

• Dip the top of each cookie into the melted chocolate and place the coated cookie on wax paper to dry.

• Press the mini chocolate chip to make the eyes and mouth before the chocolate dries.

BLACKBERRY BATS

• Bat Shaped Cookie Cutter

• Blackberries

• Candied Eyes

• Place the cookie cutter on the charcuterie board.

• Fill the cookie cutter with blackberries.

• Place candied eyes to make the eyes of the bat.

OREO SPIDERS

• Oreos

• Candied Eyes

• Chocolate Chips

• Pretzel Logs

• Break pretzel rods in half and stuff them into the Oreo cookies to form the spider legs

• Melt the chocolate chips until smooth.

• Use a toothpick to place the melted chocolate onto the Oreos where the eyes will go.

• Immediately place the eye candies onto the melted chocolate. Place the Oreos in the fridge until the chocolate hardens.

Instructions:

1. Gather together the items.

2 .Arrange and style according to your party aesthetic.

3. Add extra items, such as crackers, chips and cheeses.

4. Fan out additional fruits and veggies.

5. Celebrate and make during the days leading up to October 31st!