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MEETTHE TEAM

co-founders KASIE YOKLEY

LESLIE ZANOFF

creative director KAYLA HUEBNER

Trés LifestylePO Box 2251 | Rogers, AR 72757 | Phone: 479.925.0094 | Fax: 479.372.4613

photographer JADE HOWARD

managing editor ANNYE DEGRAND

interactive manager DR DESIGN FIRM

swiss army knives MEREDITH DUKE TAYLOR DEANBAILEY TYLER

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Trés Lifestyle is published quarterly by 3W Magazine. Reproduction without permission is strictly prohibited without prior written consent from Trés Lifestyle © 2012. All rights reserved. We at Trés Lifestyle make every effort to ensure the accuracy of event information. However, you should always call ahead and confirm the date and time.

Rooting for the Razorbacks at the Northwest Arkansas Children’s

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03MEET THE TEAM

07SEE AND BE SEEN

12TRÉS CHICThanksgiving Pie Breakfast

All a Twitter

How to Get Invited Back

Meet Up Under the Mistletoe

Photography Tips from the Pros

36GENERATIONSAt the Kids Table

40BEHIND THE SEAMSHistory of the Tuxedo

44THAT’S THE SPIRITChampagne Cocktails

46BE READYUnder Wraps

48WHY NOT?Jingle Bell Rock

49THE DISHPressroom Uncorked

52THE WISH LIST

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48 HOURS IN... CHICAGO

683W MAGAZINENovember & December Events

72COMING NEXT YEAR

73FINALEHappy New Year

TABLE OF CONTENTS

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Fax 479-582-9230

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Fax 479-464-9334

Book your pet for holiday boarding now!

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Our social calendars were certainly full this fall. Between having some fun

with our favorite charities and cheering on our Razorbacks win or lose, September and October flew by. Luckily, there are quite a few unique events that stand out year after year,

and we were able to snap some photos for those who missed out.

Washington Regional kicked off September with its annual walking tour of the local restaurants found around Fayetteville’s Dickson Street at Savor the Flavor. Magical

creatures, princesses, knights and fairies were all in attendance at the American

Cancer Society’s Enchanted Forest Ball. The Arkansas Air Museum was the backdrop

for Chill with the Hills benefiting 7Hills Homeless Center, which featured a unique Pig Drop prize giveaway. Walmart and SAMs Club faced off

against Wells Fargo in an exciting polo match at Life Style, Inc.’s annual Polo in the Ozarks event.

Later that month, guests at Chefs in the Garden enjoyed cooking demonstrations, food sampling and wine tasting from local chefs and restaurants all set in the scenic Botanical Garden of the Ozarks. The Charity Challenge of Champions

took over for three days of tennis, golf and social events all in the

name of the Arkansas Crisis Center. Sports enthusiasts got into bidding

SEEand

1 Hope Cancer Resources Gentlemen of Distinction Lauren Collins and Heath Horn 2 Restore Humanity Winetopia Drew and Tara Gibson 3 Lifestyles Polo in the Ozarks Amber and Jeremiah Moore, Trent Minner, Arthur Nystrom 4 NWA Children’s Shelter Tailgate

for the Kids Cindy and Duncan Mac Naughton 5 March of Dimes Signature Chefs Auction Ashley Flippin and William McCormick

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wars at the Tom Pagnozzi Charity Golf Tournament, Ultimate Tailgate and Sports Auction. To wrap up September, fabulous boots and fashions were on display at the Susan G. Komen Pink Ribbon Luncheon.

We got into the swing of October at the Friends of the Jones Center Golf Outing, which raised $100,000 for The Jones Center. Carl Collier, Treva Hamilton and Jim McClelland were inducted into the Fayetteville Public Education Foundation’s Hall of Honor for their contributions to Fayetteville’s public schools. Big Brothers Big Sisters of Northwest Arkansas held The BIG Event, which kicked off with Taste of the Ozarks and wrapped up with the Ken Shields Memorial Golf Tournament. Next up was Gentlemen of Distinction, featuring the popular men’s fashion show for Hope Cancer Resources.

6 Arkansas Crisis Center Charity Challenge of Champions Matt and Karey Marrs, Alicia New, Jill and Mike Sewell 7 Fayetteville Public Education Foundation Hall of Honor Howard and Treva Hamilton, Jordan Hamilton 8 Big Brothers Big Sisters of NWA’s The BIG Event

Alan and Allison Cole 9 7Hills Homeless Shelter Chill with the Hills Lynn Carver, Lowell Grisham, Cathy Bass, David Williams, Nancy Cozart, Karen Gray, Paul Wilson, Fred Hiatt, Susan Chase, Paul Pfeiffer and Johnny Bakker

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10 Junior League of NWA Moonlight Masquerade Tina Winham, Neile Jones, Lela Davidson, Channing Barker, Candace Dixon 11 Ozark Guidance Director’s Circle Dinner Mandy Macke and Carrie Eggart 12 Pagnozzi Charities Ultimate Tailgate and Sports

Auction Kayley Powell and Jordan Parnell 13 Friends of the Jones Center Golf Outing Scott Huff, Kelly Kemp, Jim Breach, Scott Tassani 14 Symphony of Northwest Arkansas’ Grand & Ghostly Event Joan Johnson, Janie Schumann and Jenny Knight

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Restore Humanity broke every record they had at this year’s Winetopia, raising $65,000 and selling out with 400 guests in attendance. The next day, we helped cheer on the Razorbacks at Northwest Arkansas Children’s Shelter’s Tailgate for the Kids. To help in the fight to save babies and pay tribute to the excellent local chefs found in our community, March of Dimes hosted the Signature Chefs Auction. Junior League of Northwest Arkansas members and supporters helped unmask domestic violence at the inaugural Moonlight Masquerade. Families at the Boys and Girls Club of Benton County faced off in

the Family PLUS Cook-Off—a cooking challenge sponsored by

Kimberly-Clark. The Symphony of Northwest Arkansas ended the month in style at the annual Grand & Ghostly Event at Dromborg Castle in Fayetteville.

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15 American Cancer Society Enchanted Forest Ball Paul, Jordan and Henley McCutchen 16 Susan G. Komen Pink Ribbon Luncheon Katie Tennant, Crystal Sanders, Cara Hinkle, Kelly Cheek 17 Washington Regional Faith in Action Savor the Flavor Amy Mason and Jaclyn Keeter 18 Botanical Garden of the Ozarks Chefs in the Garden Mindy and Riley Jackson 19 Arkansas Crisis Center Charity Challenge of

Champions Jerome Millet, Kathleen Laszewski, Martin Brooks, Kim Ellis, Allen and Marylou Kilgore

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The last few months have certainly been a whirlwind, much like the rest of 2012. As the year winds down, stay up to date with what is going in our community online at www.3wmagazine.com, and be sure to keep your eyes out for the 2013 issue of 3W Magazine—your guide to Northwest Arkansas’ philanthropic community.

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Make your holidayssweeter.

Whether it’s the crowning touch on your favorite dessert or a smooth, creamy scoop in a bowl by itself, it’s a simply delicious way to make the holidays sweeter.

©HDIP, Inc. All other trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland, or used with permission.

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9 a.m.B.Y.O.P.

(Bring Your Own Pie)

You’re Invited to a

TRÉS CHIC

TRÉS CHIC

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hanksgiving is all about the food. Turkey, stuffing, gravy, mashed potatoes, cranberry

sauce, corn… it’s hard to pick favorites. But we think the best part of the meal is saved for last—the dessert. After stuffing ourselves to the brim, who has room for the delicious array of pies? So this year, to put an unexpected new spin on Thanksgiving, we’re starting our day off right… with pie!

We love the idea of starting a new tradition of hosting an annual Thanksgiving Pie Breakfast. Invite your friends and family over for a morning of pies and treats before Thanksgiving dinner. Guests can bring their own favorite family recipe or pie to share with others and you can dish over the Macy’s Thanksgiving Parade—what better way to start Turkey Day. After all, what’s more American than pie and parades?

Greet your guests with delicious aromas and a cocktail or coffee of their choice. Our favorite spread is always the mimosa bar. We set ours up with our favorite champagne and encouraged guests to top their bubbly drinks off with a cranberry or two for an extra holiday touch.

Of course, the selection of pies is the key and it wouldn’t be Turkey Day without Pumpkin Pie. Fall is always ushered in with an inundation of pumpkin

flavored goodies, and Thanksgiving is one of the last opportunities to enjoy this fall fruit for the year. We topped ours off with a mile-high meringue.

Pecan pie is a southern favorite. Ours is a take on the traditional with chocolate chips and bourbon to add a little extra kick of flavor. Unlike most other pies, pecan is best when served cold—so be sure to plan ahead and make yours a day in advance.

Apple pie is our favorite classic stand-by and definitely one of the easiest to make. Dress yours up with a woven lattice pie crust to top it off—an easy way to impress your friends with your handiwork. Simply use your favorite pie crust recipe, cut up in even strips and woven on top of each other.

Fall may not be berry season, but that didn’t stop us from serving up our favorite Cherry Pie, using frozen and canned cherries in lieu of fresh. To make this pie a showstopper, we added a custom floral design to the top cut out from pie crust.

Whatever variation of pies you choose, surely it will not disappoint, after all dessert is just as important as the main meal on Turkey Day. Dish them up nice and early and make sure there’s time to squeeze in a nap before dinner. Thanksgiving is a marathon, not a sprint. v

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TRÉS CHIC

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LET US DO THE COOKING!

Enjoy Family & Friends during the holidays!

Catering Concepts has delivery or pick up!

Call now to reserve

479-636-6003

HOLIDAY’S MADE EASY. Enjoy the holidays with friends and family

call Catering Concepts at 479-636-6003

for your office or personal catering.

Catering Concepts prepares fresh food

daily, utilizing high quality meat products

and ingredients in all of our recipes.

Offers delivery and pick up, in addition to

staffing and rentals. RESERVE YOUR DATE TODAY!

Call 479-636-6003 or info@cateringconceptsnwa.com

3 2 0 0 S W R E G E N C Y P K W Y • B E N T O N V I L L E , A R 7 2 7 1 2 • 4 7 9 - 6 3 6 - 6 0 0 3 • C A T E R I N G C O N C E P T S N W A . C O M

Traditional Holiday Menu $12.95 per person Herb Roasted Turkey Breast

Traditional Garden Salad Vinaigrette Dressing Mashed Potatoes

Seasoned Green Beans Choice of (1) Cornbread Dressing or Seasoned Rice

Giblet Gravy Cranberry Relish

Fresh Baked Rolls with Butter Pumpkin Pie

Available upon request for an additional fee: Smoked Ham or Orange Marmalade & Bourbon Glazed Ham

Confetti Fruit & Wild Rice Stuffed Pork Tenderloin Classic Roast Beef with Natural Au Jus

Sweet Potatoes White Bread Dressing

Corn & Peppers Macaroni and Cheese

Ask about pie or cake selection

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TRÉS CHIC

Pumpkin Meringue Pie

FillingINGREDIENTS1 15-ounce can pure pumpkin1 1/4 cups whipping cream3/4 cup maple sugar1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/4 teaspoon salt3 large eggs9 inch pie crust, store bought or homemade

TO PREPARE1. PREHEAT oven to 325°F. 2. WHISK pumpkin, cream, maple sugar, cinnamon, ginger, and salt in large bowl to blend. Whisk in eggs. 3. POUR mixture into 9-inch pastry-lined pie pan. Place aluminum foil collar around edge of crust. 4. BAKE until filling is set and knife in-serted into center comes out clean, about 1 hour. Cool to room temperature.

MeringueINGREDIENTS 3 large egg whites1 2/3 cups powdered sugar

TO PREPARE1. PREHEAT broiler. 2. WHISK egg whites and sugar in large metal bowl until combined.

3. PLACE bowl over saucepan of simmering water and continue whisking until mixture is just warm about 5 minutes. Remove bowl from over water. 4. BEAT egg-white mixture on medium-high speed until stiff and glossy, about 5 minutes. 5. SPREAD meringue atop pie, mounding in center. 6. PLACE pie in broiler and broil until meringue is brown, about 1 minute. Cool to room temperature.

INGREDIENTS9 inch pie crust, store bought or homemade5 to 7 tart apples¾ to 1 cup sugar2 Tbsp. enriched flourDash salt1 tsp. cinnamon¼ tsp. nutmeg2 Tbsp. butter or margarine

TO PREPARE1. PARE apples and slice thin. 2. MIX sugar, flour, salt, spices; add to apples. 3. FILL 9-inch pastry-lined piepan. Dot with butter. Adjust top crust. 4. BAKE at 400 degrees Fahrenheit for 50 minutes.

Apple Pie

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TRÉS CHIC

Bourbon Chocolate Pecan PieINGREDIENTS9 inch pie crust, store bought or homemade½ cup of all-purpose flour½ cup granulated white sugar½ cup of dark brown sugar, packed in measuring cup1 ½ cups of whole pecans½ cup of butter1 cup (6 oz.) semi-sweet chocolate chips2 eggs beaten well1 tsp. vanilla extract2 Tbsp. bourbon

TO PREPARE1. PREHEAT your oven to 350 degrees. 2. LINE a pie pan with pie crust. 3. POUR dry ingredients—flour, white and brown sugar—in a mixing bowl and give it a stir. Add the pecans in and toss around until everything is well mixed and the pecans have a nice dry coat. 4. STIR in the beaten eggs, vanilla extract and bourbon. Set aside. 5. HEAT a saucepan on medium high and melt the butter. Remove from the heat and stir in the chocolate chips until they’re melted. 6. POUR warm butter and melted chocolate mixture into mixing bowl with the other ingredients. Mix together well. 7. POUR the thick chocolaty bourbon filling into the pie crust. 8. BAKE for 30-35 minutes. Let cool on a pie rack or folded kitchen towel. Serve warm.

INGREDIENTS4 cups fresh or frozen tart cherries1 to 1 ½ cups granulated sugar4 Tbsp. cornstarch1/8 tsp. almond extract (optional)9 inch pie crust, store bought or homemade1 ½ Tbsp. butter, to dot1 Tbsp. granulated sugar, to sprinkle

TO PREPARE1. PLACE cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. 2. MIX the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. 3. RETURN the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. 4. PREHEAT the oven to 375 degrees F. 5. POUR cooled cherry mixture into 9-inch pastry-lined piepan. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. 6. BAKE for about 50 minutes. Remove from the oven and place on a rack to cool.

Cherry Pie

TRÉS CHIC

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Special thanks to Catering Concepts22

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TRÉS CHIC

ALL A TWITTERWE ASKED: What are your favorite Thanksgiving traditions?

From Twitter:@TheMadeThing: We skeet shoot in the yard! How my BF’s family decided I was an acceptable match--I hit it on the first round.

@Shawna_Lemoine: Starting a new one this year! Hosting my family and my husbands!

From Facebook:

Ashley N Jones: My favorite Thanksgiving tradition is watching everyone else cook while I sample everything.

Kris Cairo Dean: After Thanksgiving dinner our family does “Jack Horner Pie” gifts. I’m not sure how it originated but whoever is hosting dinner does the honor and it’s just a small gift for each person and they are all wrapped in plane white paper or tissue and each gift is paired with a limerick specific to that person tied to a long string and they are all piled/tangled on the table along with dessert. They’re usually very funny and a great way to kick off the gift-giving season!

Brittney Gulley: My favorite tradition is having dinner at my grandma “Nanny’s” house with my entire family. After dinner we quickly clean up the kitchen so we can look at the sale papers to map out our Black Friday shopping! My mom, sisters and best friend must look those papers over a dozen times and then write down our priority items and what time the stores open. What used to begin at 5 a.m. has now started at midnight, and we shop nonstop until at least 3 p.m. We are exhausted, but after a quick nap I always manage to put my tree up and wrap most of the presents that night. I live for Black Friday shopping!

Ashley Spicer: We give white elephant presents that we jokingly refer to as Turkey Droppings!

Next month, tell us your favorite local

beauty salons and stylists!

Tweet @TrésLifestyle or share it on our Facebook wall.

Annye DeGrand: My favorite Thanksgiving tradition is simply who we celebrate with. After we moved to Northwest Arkansas almost 10 years ago, a tradition was born of celebrating the holiday with four or five local families who also couldn’t go home to spend Thanksgiving with their own extended families. Over the years, this group has become our “Thanksgiving family” and the holiday would seem empty without them.

Leslie Zanoff: It’s not Thanksgiving without my mom’s pumpkin pie and homemade cranberry relish.

Kasie Yokley: After doing the Turkey Trot (a local 5k on the cart path at Pinnacle Country Club) in the morning, we make a mad dash for the house to catch the Macy’s Thanksgiving Day Parade before ALL the insane cooking!

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R om a n c e Di a mon d C o . s u pp or t s t h e wor k of l o c a l n on-pr of i t or g a n i z at ion s .

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R om a n c e Di a mon d C o . s u pp or t s t h e wor k of l o c a l n on-pr of i t or g a n i z at ion s .

A Brosh Family Tradition Since 1944 ~ 248 W. Dickson St, Fayetteville, AR ~ 479.443.9289 ~ www.romancediamond.com

It’s better togive than to

receive. (Of course, receiving is pretty good too.)

At Romance Diamond Co., we believe in the importance of supporting causes that

matter. We invite you to join us in support of non-profit organizations. Together we can

make a difference. And as you give, don’t forget that it’s nice to receive too! Stop by our

store on beautiful Dickson Street in Fayetteville and find the perfect gift for yourself, or for someone you love.

see a ll of our designer jew elry a nd watch collections online at rom a ncedia mond.com

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TRÉS CHIC

1. RSVP promptly

How to

`Tis the season for dinner parties and holiday get-togethers. Whether it’s a work event or a friendly affair, leave an impression on your hosts with this guide to being the best guest and insure that you get invited back.

If given a date to RSVP by, be sure to not be late. However, if no date is requested, always tell the host one week from being invited.

2. Get your PLUS ONE approved.

Want to bring a date, but not sure if they would be welcome? Simply ask. Nothing is worse than a surprise in the form of one more mouth to feed the night of an event.

3. Don’t be TARDY for the PARTY.

It’s rude to be tardy, but it’s also not polite to arrive early. Aim for the 15 to 20 minute golden window after the start time. If you are going to be later than that, shoot the host a text message or a quick phone call so they’re not left wondering.

4. Offer to HELP.

Whether it’s chopping up some ingredients for the meal or helping with the dishes after, always lend a hand to the host.

5. FAKE IT if you have to.

Nothing is worse than being obviously bored. Stay engaged and on your toes. If you’re worried about having things to talk about, make sure to brush up on current events or sports coverage to have a few go-to conversation starters. Steer clear of anything at all controversial for fear of offending anyone.

Try reading “The Fine Art of Small Talk” by Debra Fine for helpful tips!

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6. DON’T show up EMPTY HANDED.

Big or small, bring something, anything. Flowers or a bottle of wine are both nice gestures. But for bonus points, go one extra step to be thoughtful of the host. Your favorite kitchen gadget or recipe book would make for fun gifts. Don’t be that guy or

girl. You know which one we’re talking about. The one who indulges in a few too many and makes a scene that won’t be forgotten any time soon. That person definitely doesn’t get invited back.

8. Stow away TECHNOLOGY in all forms. Turn your phone on silent, leave it in the car if you have to…whatever it takes for you to forget that the outside world exists for the duration of dinner. If an emergency arises and you must answer your phone, step away from the party and do so in private.

10. No COMPLAINTS.

The food no good? The wine not your favorite? Keep your lips sealed. Always err on the side of overly pleased to be there.

9. Don’t OVERSTAY your WELCOME.

Lingering is not encouraged as the evening winds down. Don’t make your host kick you out—that’s not fun for anyone involved. There is usually a subtle hint that the night has ended, be on the look out for it and politely make your exit then.

12. RETURN the FAVOR. Now it’s your turn! Make Emily Post proud and see if your friends are worth inviting back by having them over for a gathering of your own.

11. Say THANK YOU. Those two little wordsgo a long way. But a quick phone call or hand-written card showing your appreciation after the fact goes even longer.

7. Don’t DRINK too much.

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Maria FairchildLindsey & Associates

(C) 479.640.6198 (O) 479.636.2200Mfairchild@lindsey.com

Hablo Español

BUYING?SELLING?EITHER WAY, LET’S TALK!9 Clubhouse Drive

Rogers, ARMLS # 664292

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Did you know? Mistletoe, the popular green shrub with berries that encourages smooching around the holidays, is actually a parasite. Growing in the wild, mistletoe latches on to host trees and shrubs, sending out roots that penetrate deep into branches of the tree. The plant begins to steal the tree’s nutrients, reducing its growth and in cases of heavy infestation can kill it.

Despite the obvious lack of tenderness, mistletoe is now responsible for plenty of love around the holiday season. The history of Mistletoe dates back as early as pagan times, and in European folklore mistletoe was a sacred plant that bestowed life and fertility. Around the eighteenth-century, a kiss under the mistletoe meant marriage was in the cards for that couple. Forget a ring, if a couple kissed under the mistletoe, only then was an impending marriage official.

Though times have certainly changed over the years, we hope the tradition of kissing your sweetie under the mistletoe lives on forever. No longer a sign of impending marriage, mistletoe today simply stands for a prediction of happiness and a long life for couples that share

a kiss under the hanging holly.

Since it’s around hunting season, ladies be sure to send your men out on

a new adventure for mistletoe this year. We hear that

southerners love to shoot down mistletoe from high

up in trees such as oaks, elms and hickories… But be

careful because our Google research turned up several news stories

with not so happy outcomes.

This holiday season, hang a bushel above a doorway and watch lovers and friends plant a peck in passing. Don’t forget to arrange a run in with your special someone under the mistletoe to partake in this timeless tradition.

TRÉS CHIC

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1. PREPARE cake batter and bake in a 13” x 9” pan as directed on package; cool completely.

2. FROST cake; drizzle with caramel topping.

3. SPRINKLE with nuts.

How to Drizzle Caramel Over Cake:Drizzle caramel topping in even parallel lines down length of cake. Pull tip of knife crosswise through caramel lines to make decorative design.

1 pkg. (2-layer size) chocolate cake mix1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed3 Tbsp. caramel ice cream topping1/2 cup chopped PLANTERS Pecans

INGREDIENTS

PREP TIME: 15 minutes SERVINGS: 16

DIRECTIONS

No Fuss Turtle Cake

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1. HEAT oven to 350ºF.

2. CRUSH 50 wafers to form fine crumbs; mix with 1/3 cup butter. Press onto the bottom of a 9-inch tart pan. Coarsely crush remaining wafers; place in a medium bowl. Add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well. Spread onto the bottom of a shallow pan; place in the oven along with crust. Bake for 10 to 12 minutes or until both are light golden brown; cool.

3. BEAT cream cheese and pumpkin in a me-dium bowl with a mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within1/2 inch of edge. Refrigerate for 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.

4. SPRINKLE nut mixture over tart just before serving. Microwave caramels and water in a microwaveable bowl on HIGH for 1-1/2 minutes or until caramels are melted, stirring after 45 seconds. Drizzle over tart.

Substitute: Prepare in 9-inch pie plate instead of the tart pan.

Caramel-Pumpkin Mousse Tart with Pecan Crumble

60 NILLA Wafers, divided1/2 cup butter, melted, divided1/3 cup chopped PLANTERS Pecans2 Tbsp. brown sugar1-3/4 tsp. pumpkin pie spice, divided1 pkg. (8 oz.) PHILADELPHIA Cream Cheese,softened1 cup canned pumpkin1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding1/2 cup milk1 cup thawed COOL WHIP Whipped Topping12 KRAFT Caramels1 Tbsp. water

1 pkg. (2-layer size) chocolate cake mix1 tub (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed3 Tbsp. caramel ice cream topping1/2 cup chopped PLANTERS Pecans

INGREDIENTS

PREP TIME: 30 minutes SERVINGS: 10

DIRECTIONS

Caramel-Pumpkin Mousse Tart with Pecan Crumble

The holiday season is full of fun photo-ops, and just because we’re not all professional photographers doesn’t mean we should miss out on making permanent memories with the help of a camera. So, we

asked a few local professionals to share a few tips with those of us not so handy behind the lens. Here are a few key guidelines to remember when taking photos for your family straight from the pros.

For parents without photography experience, I suggest keeping it simple when it comes to taking pictures of your kids. Window light is always beautiful; just place your child near a window in your home on a bright day. You can always take them outside, especially in the fall. Find a nice shady area; avoid splotchy sun. Toddler age kids are really hard to get to sit still, so it’s best to just take them to a park and let them play. Follow them around and capture candid pictures of them playing. Try different angles, not always just shooting down on the kids but get down at their level, and shoot into their precious little faces. Don’t stand too far back; the background is not the focal point of the picture, it’s the child!

Here are a few simple tricks I’ve learned over my career as a children’s photographer. Use them to improve your pictures this holiday season. Get physical. Whether you sit, take a knee or crawl on the floor, move around and get on the same level as the kiddos and shoot for their eyes, not the tops of their heads. Be patient. Pros know you have to burn a lot of frames and spend a lot of time looking through the glass to get a few really good images. Plus, the longer you’re behind the camera, the more the subjects tend to loosen up and forget about what you’re doing. That’s when they look their best. Have fun. If it’s not fun, it’s probably not worth doing, so take a break and allow yourself to get back into the holiday spirit.

Jason Hudsonhttp://www.hudsonphotos.com/

“If the shoot gets out of control... Just go with it. One of my favorite Christmas card photos came from total mayhem.”

Meredith Mashburn http://mashburnphoto.com/

Chris Stinsonhttp://www.stinsonphoto.com/

Photography Tips from the

Image courtesy of Jason Hudson

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TRÉS CHIC

“I personally have limited experience photographing children but have on occasion worked with them. With this knowledge, I can say it’s not the easiest of jobs. Children are unpredictable and often little monsters. I would suggest photographing them in their environment that they are familiar with, without direction. Let the child do what they do without coaching and capture the candid moments. Also, realize you may only get 20 minutes with them while a camera is in their face before they melt down.”

Jade Howardhttp://www.jadefoxpictures.com

Image courtesy of Jade Howard 34

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CREATING SURPRISING AND PLAYFUL ENTERTAINMENT EXPERIENCES EVERYWHERE WE GO.

3300 Market Street, Suite 210 Rogers, AR 72758 • 479.268.6756

© 2012 Viacom International Inc. All Rights Reserved. SpongeBob SquarePants created by Stephen Hillenburg. Winx ©2012 Rainbow S.r.l. and Viacom International Inc. All Rights Reserved.

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GENERATIONS

at the

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Dinner Rolls GLUTEN AND DAIRY FREE

Mashed Potatoes DAIRY FREE

Green Bean Casserole

GLUTEN, DAIRY AND GRAIN FREE

Gravy GLUTEN

FREE

ith 15 million people suffering from food allergies in America today, 6 million of

which are children, it’s safe to say that holiday dinners will be anything but traditional for a lot of families this year.

Children who grow up with allergies learn early that they can’t always eat what they want. They have to be careful and vigilant over even the simplest snacks because even trace amounts of a harmful ingredient could cause a reaction. In fact, sometimes the allergen doesn’t even have to be ingested to cause a reaction—skin contact or inhalation can sometimes trigger it.

Food allergies are so common today, it is reported that one in 13 children in the United States have food allergies. But scientists aren’t exactly sure why. One theory, called the hygiene hypothesis states that because children in our culture are exposed to fewer germs than our bodies are used to dealing with,

the immune system, deprived of its customary full-time germ-fighting job, misidentifies certain foods as harmful. Unfortunately, there is no cure for these terrible allergies and the only way to prevent a reaction is to strictly avoid the allergen at all costs.

Because of the risk involved, having a food allergy can be life altering for many children and their families. It is not uncommon for the entire family to avoid the same foods that the

GENERATIONS

CLICK HERE

FOR RECIPES FOR

OUR ALLERGY-FREE

HOLIDAY MENU:

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person with the allergy must avoid. As a result, the allergy’s impact often extends beyond the patients themselves, affecting three to four times as many people.

Luckily, there are many ingredients we are able to substitute to make dishes that closely imitate our favorites. Supermarkets carry alternative products for things like peanuts—soy nut butters are becoming very popular. Dairy is one of the easiest ingredients to substitute with water,

soymilk or rice milk. A wide arrange of flours can be found to help substitute out wheat; rice flour and potato starch flour are both great alternatives. The Internet is a great resource for ideas and ways to cut out allergies from our diets. The Food Allergy & Anaphylaxis Network provides all kinds of recipes, information and support.

Families who have to plan around an allergy understand the difficulty of finding a dish that

doesn’t put anyone at risk, but still tastes good too. This task becomes especially

difficult around the holidays when we all want to our favorite dishes

without a second thought. Unfortunately, that won’t

be possible for many families as they are planning their

Thanksgiving menus with a food allergy in

mind. Luckily, this year we’ve done the work for you.

Here’s a top-to-bottom allergy free menu for the upcoming

holidays. These dishes are so good you won’t know what you’re

missing out on.

Gravy GLUTEN

FREE

Rice Stuffing GLUTEN AND DAIRY FREE

Apple Pie

GLUTEN FREE

Pumpkin Pie MILK, EGG,

PEANUT, SOY AND NUT FREE

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BEHIND THE SEAMS

The History of the Tuxedo

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he art of dressing well has never gone out of style. And

what other time of year are special occasion outfits more in the limelight than now—the holiday season. Not a lot has changed with men’s formal wear. In fact, one word probably sums it up: tuxedo.

There’s great debate on where the actual tuxedo came from, but we do know it’s a name the Algonquin Indian tribe gave to the lake and surrounding area, about 40 miles northwest of New York City. The land was originally called P’tauk-seet-tough, meaning “home of the bear.” The town’s founders kept the pronunciation and called the area Tuxedo Park in 1886.

As the area grew, it established a residential country club (aptly named The Tuxedo Club) for New York’s elite. In the summer of 1886, Tuxedo Club member and millionaire James

Brown Potter and his wife, Cora, traveled to Europe. While there, they were invited by Prince Edward VII to join him at his country estate for the weekend. Mr. Potter asked the Prince

what he should wear for dinner and legend has it that the

Prince encouraged James to order an avant-garde tailless dinner jacket that was to be purchased at Henry Poole & Co., the same London tailor the Prince had used for his own jacket of that design. So when the Potters returned to America, James’s friends were not only impressed that he met the Prince, but also with his shorter, tailless dinner jacket.

Another version the tuxedo story credits young Griswold Lorillard,

the son of Tuxedo Park founder and tobacco magnate Pierre Lorillard IV, with inventing the dinner jacket on a whim, after getting frustrated that his tails were interfering with sitting and dancing. In October 1886, at Tuxedo Park’s Autumn Ball, an annual gala honoring debutantes, Griswold and a few of his friends emerged in tailless dinner jackets and scarlet satin vests. Their unconventional attire was enough to turn heads.

Either way, as more and more Tuxedo Club members had their jackets tailored,

it attracted the attention of others who came to know the style as “what men wear

for dinner at The Tuxedo Club.” And so, the name Tuxedo was associated with this style of suit and has set the global standard for formal evening attire everywhere.

BEHIND THE SEAMS

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Special thanks to Donny Hubbard and The Independent

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THAT’S THE SPIRIT

Make your spirits brighter with these sparkling sips.

BLOOMING COCKTAIL Place a whole wild hibiscus flower in the bottom of a champagne flute, pour in a dash of the crimson syrup and top with your favorite bubbly. The flower should slowly open up. Feel free to eat the flower at the end of the drink.

WHITE CHRISTMAS FIZZClassic glass of bubbly, garnished with a stick of rock candy for an extra pop!

BLOOD ORANGE BUBBLYPour three tablespoons of Blood Orange San Pellegrino into champagne flute. Top with champagne.

THE POINSETTIA Pour 1.5 ounces of Triple Sec and ½ cup of cranberry juice into a chilled champagne flute. Top with champagne. Garnish with cranberries on a skewer.

BLACK VELVETFill champagne flute halfway with Guinness. Hold a small spoon (with the back, convex side facing up) over the flute. Slowly pour the Champagne over the spoon and into the flute until filled. Using the spoon will keep the Guinness and Champagne from mixing.

blooming cocktail

white christmas

fizz

blood orange bubbly

the poinsettia

black velvet

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BE READY

Is there any better sight than seeing an array of paper and bows under the tree on Christmas morning? We don’t think so! This year, Santa and his elves (and us, too) are shopping the aisles of Walmart for the perfect selection of wrapping paper and ribbon. Their papers are almost too pretty to unwrap, but surely that won’t stop us on December 25. If you’re feeling extra festive, trim your presents

with fun accessories too—attach an ornament to the bow for the perfect adornment. Thanks to Walmart’s friendly prices, these thoughtful touches won’t break the bank, which means more

money to spend on what’s inside!

CLICK HEREto see how

to make the Perfect Bow!

Merry & Mod

Jingle All the Way

Blue Christmas

Traditional Trimmings

Santa Baby

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1 Let It Snow! Let It Snow! Let It Snow! DEAN MARTIN

2 All I Want for Christmas Is You MARIAH CAREY

3 (There’s No Place Like) Home for the Holidays PERRY COMO

4 Merry Christmas, Happy Holidays ‘N SYNC

5 Rockin’ Around the Christmas Tree BRENDA LEE

6 O Come, O Come Emmanuel SUFJAN STEVENS

7 8 Days of Christmas DESTINY’S CHILD

8 Christmas Lights COLDPLAY

9 Mistletoe COLBIE CAILLAT

10 Jingle Bell Rock BOBBY HELMS

11 Frosty the Snowman GENE AUTRY

12 My Only Wish (This Year) BRITNEY SPEARS

13 It’s Beginning To Look A Lot LikeChristmas MICHAEL BUBLÉ

14 I Saw Mommy Kissing Santa Claus JESSICA SIMPSON

15 White Christmas BING CROSBY

16 Holly Jolly Christmas BURL IVES

17 Drummer Boy JUSTIN BIEBER & BUSTA RHYMES

18 Run Rudolph Run

CHUCK BERRY

19 Santa Baby MADONNA

20Jingle Bells BARBRA STREISAND

21 Blue Christmas ELVIS PRESLEY

22 Baby It’s Cold Outside DEAN MARTIN

23 O Holy Night MARTINA MCBRIDE

24 Christmas Collage KATHY MATTEA

25 Christmas Wrapping THE WAITRESSES

26 The Chipmunk Song THE CHIPMUNKS

27 Christmas Canon TRANS SIBERIAN ORCHESTRA

28 The Christmas Song CHRISTINA AGUILERA

29 Santa Claus is Comin’ to Town BRUCE SPRINGSTEEN

30 Up on the Housetop THE JACKSON 5

WHY NOT?

Rock around the Christmas tree this holiday season with a special playlist made just for you.

click here to

listen now!

THE DISH

FINE WINES WITHOUT THE FUSSPRESSROOM U NCORKED

nce a month, a small group of wine novices and wine enthusiasts alike gather at Pressroom off the

Bentonville Square to enjoy a six-course meal and wine pairings handpicked and thought up by Chad Turben, Executive Wine Director at the restaurant. These gatherings offer a great opportunity to get to know more about the wide world of wine in an intimate and educational setting without the stuffiness and formality that is often associated with wine dinners. Each month Turben, who has curated the wine menu at Pressroom, builds a robust menu of rare and quality wines around each theme, while also working with Executive Chef Dennis Arrington and Pressroom co-owner, Bea Apple, to create a unique and thoughtful menu of food pairings for each.

As a self-proclaimed enthusiastic wine novice, I couldn’t pass up the opportunity to attend the September Wine

Dinner, themed “Tour of Italy.” Six courses of Italian wines and fare sounded like a dream and it certainly did not disappoint. I left with a better knowledge of Italian wine, less intimidation about tasting new wines, and an appreciation for great food and wine pairings.

These exclusive dinners are invite only and draw in a group of regulars as well as newbies each month, but by the end of the evening everyone is a friend. Turben leads the group through each pairing to inform and educate, while also giving guests the opportunity to come to their own conclusions and form their own opinions on their favorite wines and dishes. After the last course is enjoyed, Turben invites all guests to go around the table and share their favorite wines, foods, pairings and biggest surprises. Through our two-hour tour of Italy, here are my highlights…

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Overall Favorite Wine:

2008 Antinori TignanelloThis Sangiovese wine was presented in the fourth course and paired with a Pasta Ragu Bolognese. As Turben shared, this 94 point wine “separated the men from the boys” in a noticeable way. Each wine presented before this smooth red was a distant memory as soon as the oaky notes of Antinori Tignanello were tasted.

Overall Favorite Food & Wine Pairing:

2008 Castello di Volpaia paired with Braised Chicken

in a Spinach, Braised Plum and Mushroom Alfredo SauceFeatured early in the meal as the second course, every other pairing had to compete with this one and the bar was never quite topped. The surprising red wine and chicken combination was at first a shock, but the sweetness of the braised plums and the fruit-driven Chianti was a convincing argument against this “faux pas.” Though unexpected, this Chianti was a very elegant red, which paired well with the light Alfredo sauce perfected by Pressroom’s kitchen. This pairing certainly left an impression.

Biggest Surprise:

2011 Santa Margherita Prosecco paired with a Chevre Cheesecake with apple, peach and apricot compotesThe sixth and final course of the evening was a duo of cheesecake and Prosecco—both of which were surprising and a bit out of the ordinary. The untraditional goat cheese cheesecake with fruit

compotes were accented delightfully by the light and fresh sips of Santa Margherita—an Italian sparkling wine, which was an unexpected addition to the list of Italian wines. A wonderful and exciting finale for this remarkable wine dinner.

As the holiday season gets underway, Pressroom’s wine dinners may be the solution to the boring office holiday party. To find out more about Pressroom’s upcoming wine events, contact Chad Turben at chad_turben@mascohq.com or Bea Apple at bea@pressroomcoffee.com.

The wine dinners are just one facet of Pressroom—an espresso café co-owned by Rob and Bea Apple. Situated right off the Bentonville Square, Pressroom is open Monday through Saturday for breakfast, lunch and dinner. The café offers Kennedy-roasted coffee specialty drinks and light fare, as well as a bar stocked with microbrews, wine and coffee or liqueur beverages. With a relaxed and contemporary atmosphere, Pressroom is a great place to grab a bite to eat and hang out with friends.

121 W. Central AvenueBentonville

Hours:Monday-Wednesday 7 a.m. to 9 p.m.

Thursday-Saturday 7 a.m. to 11 p.m.

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A new trend in sweets – it’s a whole new kind of delicious.

Get the hottest trends this holiday season at BettyCrocker.com/RedHot

Cookie Base and Topping

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/4 cup cold butter

4 oz (half of 8-oz package) cold cream cheese

Pumpkin Filling

3 oz cream cheese, well-softened

2 tablespoons sugar

3 tablespoons canned pumpkin (not pumpkin pie mix)

2 teaspoons Gold Medal® all-purpose flour

1/4 teaspoon pumpkin pie spice

1. Heat oven to 350°F. Generously spray bottoms and sides of 24 regular-size muffin cups with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Reserve 1 cup cookie mixture for topping; set aside. Firmly press 2 tablespoons remaining cookie mixture evenly into bottom of each muffin cup.

2. In small bowl, add 3 oz cream cheese and stir until smooth. Add remaining pumpkin filling ingredients; mix well. Place 1 rounded teaspoon pumpkin filling in center of each cookie. Sprinkle each with 2 teaspoons reserved cookie topping.

3. Bake 18 to 20 minutes or until edges of cookies are golden brown. Cool completely in pan, about 30 minutes. Run metal spatula around edge of cookies in muffin tin to loosen.

Pumpkin Pie Cookies Prep Time: 25 Min Start to Finish: 1 Hr 25 Min

2012 © and ®/™ of General Mills

Enjoy TWO desserts in ONE!

12017_8.375x10.875_ad_v1.indd 1 11/1/12 1:59 PM

Make your list and check it twice with the help of The Wish List.

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901 S.E. Plaza Avenue, Bentonville479.273.3376

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1 E. Center Street, Ste. 170, Fayetteville479.856.6592

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123 S. Main Street, Bentonville479.619.7351

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maude704 N. College Avenue, Fayetteville

479.935.4700

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118 W. Emma Avenue, Springdale479.750.0044

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HOURS in CHICAGO

In September we headed to Chicago for business, but that didn’t stop us from packing in a little play while we were there. Just a short direct flight from Northwest Arkansas, Chicago is the perfect playground in the heart of the Midwest. With sports, culture, shopping and dining right at your fingertips, the city offers plenty to do at just the right pace. If you ever find yourself in the Windy City for business or pleasure, here’s just a taste of what’s in store for you…

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HOURS in CHICAGO

6:00PMFor a little southern hospitality in the big city, head to Table Fifty-Two (52 W. Elm St.), a creation of Chef Art Smith (Oprah’s former personal chef) and Julie Latsko (fashion model turned interior designer). Set in a quaint 19th century carriage house, Table Fifty-Two offers southern cuisine with a twist, served in a familial environment.

10:00AM Head to Millennium Park (201 E. Randolph St.) to check out some of Chicago’s most iconic sites. Be sure to pose for a picture in front of Cloud Gate or “The Bean” as it’s affectionately called.

11:00AM Walk two blocks south to the Art Institute of Chicago (111 S. Michigan Ave.) to check out the museum’s world-renowned French Impressionist collection and Grant Wood’s must-see American Gothic. While you’re there, grab a bite to eat in the museum’s Terzo Piano.

8:00PMCatch a show at The Second City (1616 N. Wells St.), the world’s premier comedy theatre specializing in sketch comedy and improv.

2:00PMNeed a snack? Head to Osaka (400 S. Michigan Ave.) for a fresh fruit smoothie in an array of flavors—if you’re daring, ask for Tapioca. Photo:

4:30PM Walk north on State Street to see the iconic Chicago Theatre (175 N. State St.) and enjoy the window-shopping at Macy’s. On your way, brave the lines at Garrett Popcorn (4 E. Madison St.) for a fresh bag of the gourmet Chicago mix—a blend of CarmelCrisp and Cheesecorn popcorn.

2:30PM Visit the Willis Tower Skydeck (233 S. Wacker Dr.) for an unforgettable Chicago experience with beautiful views of the city from 1,353 feet in the air. On a clear day, you can see four states and up 50 miles away from the top of the Skydeck.

Pistachio-Crusted Chicken

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HOURS in CHICAGO

9:00PM Hop over to John Hancock Center (875 N. Michigan Ave.) to visit The Signature Lounge at the 95th for post-dinner drinks and an incredible 360° skyline view of the city after dark.

2:30PM Have a late lunch at Lou Malnati’s Pizzeria (1120 N. State St.) to enjoy a taste of Chicago-style deep-dish pizza with their signature buttery, flaky crust.

12:30PM Explore the Lincoln Park Zoo (2001 N. Clark St.), a free zoo open 365 days a year packed with animals and beautiful gardens to see.

7:00PM For dinner, enjoy new Asian cuisine at Sunda (110 W. Illinois St.), an award-winning restaurant that combines Eastern Asian and Southeast Asian regional cuisine. The signature crispy rice topped with hand-cut spicy tuna is a must.

4:00PM Head to Chicago’s lakefront playground, Navy Pier (600 E. Grad Ave.), to take a ride on the 15-story tall Ferris wheel or enjoy the three floors of hands-on fun at the Chicago Children’s Museum.

10:30AM Take a ride on the Brown Line for the best views of the Chicago River. Get off at the Fullerton stop to head to Orange Restaurant (2413 N. Clark St.) for brunch. Be sure to order the pancake flight—a weekly themed tasting of four stacks of silver dollar specialty pancakes. Photo: Blue Fin Seafood & Sushi 1&2

Trio of Dips and Pizza Chips

FOR TICKETS: Call 479-338-2990 or visit mercy.net/northwestar/giving

Saturday | December 8, 2012 | Tickets on saleJohn Q. Hammons Convention Center

ROGERS, ARKANSAS

O Night DivineCharity Ball

19th Annual | Mercy Health Foundation Northwest Arkansas

Featuring Award-Winning Country Music Artist Easton Corbin

Presented by

Entertainment Sponsor

Founding Sponsor

Platinum Sponsors Gold SponsorsAdvantage Sales

& Marketing/IN AMP Sign & Banner Anesthesia Services

of Benton County Anthony International Arvest Bank Bausch + Lomb CornerStone Health Care Crystal Bridges Museum

of American Art Embassy Suites of

Northwest Arkansas Highlands Oncology

Group JB Hunt Transport Johnelle Hunt/

Hunt Ventures Kodak Nickelodeon Outdoor Cap

Redman & Associates, LLC

Regions Bank The Roark Group SC Johnson & Son Scott & Christine

Street Family US Nutrition Wright, Lindsey

& Jennings LLP

Live AuctionSponsorsDr. Pepper/Snapple

Group Interiors by Canova Nickelodeon Outdoor Cap PepsiCo

As of October 31, 2012

Lee & Linda Scott Family

Media Sponsors3W Magazine | KIX 104 KNWA/Fox 24 | NWA Media Live Light Media Services, Inc.

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11•2•1226TH ANNUAL AUTUMN BRUNCH

WASHINGTON REGIONAL HOSPICEJoin friends and fuel up on hearty hors d’oeuvres at this annual event to benefit Washington Regional Medical Center Foundation’s Hospice program.

For more information call 479.444.9888.

11•2•12ELIZABETH RICHARDSON CENTER PROM Put on your best costume and join ERC for fun and treats! This event is free for individuals with special needs and their families. Since 1963, ERC has been

enhancing the quality of life for individuals with disabilities. For more information visit

www.richardsoncenter.org or call 479.872.1800.

11•2•12 to 11•3•12NWA HOLIDAY EXPO

CIRCLE OF LIFE HOSPICE Holiday Expo features local holiday gifts, crafts, decorators, caterers and activities. Informative classes, gift wrapping, a walk-through Winter Wonderland, and more! For more information,

please visit www.nwaholidayexpo.com.

11•2•12 to 11•4•12CHECKS AND BALANCESROGERS LITTLE THEATER

Checks & Balances tells the story of a young music student who comes to New York to at-tend a prestigious Music Conservatory and gets a part-time bookkeeping job with the founder, a woman well into her 80s who appears to be losing her memory. Upon inspection of her fi-nances, he uncovers numerous checks written to the maid, which lead him on a journey of unexpected twists and turns that in the end

challenge his own values and ethics.

11•3•12TREAD LIGHTLY 5K RUN AND 1 MILE FUN WALK

ECOPOTENTIAL CORPORATIONEcoPotential is hosting the First Annual Tread Lightly Fundraiser at the Jones Center for Families in Springdale! This event will have opportunities for the whole family by including a 1 Mile Family Fun Walk and a 5K race. For more information, visit www.ecopotential.net.

11•4•12HEALTHY, FRESH AND PASTA

BOTANICAL GARDEN OF THE OZARKSCome enjoy cooking demonstrations and tast-ings prepared by some of Northwest Arkansas’ Top Chefs. At each demonstration chefs will prepare a seasonal recipe using fresh produce combined with Barilla Pasta & Sauce. Tickets are $5 for members and $10 for non-members.

Register online at www.bgozarks.org or by calling 479.750.2620.

11•8•1210TH ANNUAL 5X5 SOIREE

ARTS CENTER OF THE OZARKS Artists create one-of-a-kind miniature works in all sorts of exciting mediums—all are 5” x 5”. The art will be up for auction during this event, complete with a wine tasting and jazz music. For more information call 479.751.5441 or visit

www.artscenteroftheozarks.org.

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mark your calendar 11•9•125TH ANNUAL IT’S A

WONDERFUL LIFE GALAYOUTH BRIDGE, INC.

This 5th annual can’t-miss event toasts area do-gooders for their impact in making a difference with youth in Northwest Arkansas. For more

information visit www.youthbridge.com.

11•9•12 to 11•10•12NORTHWEST ARKANSAS

BOUTIQUE SHOW Attracting thousands of shoppers each year, The Northwest Arkansas Boutique Show is the event women in NWA don’t want to miss! The eighth show will be held at the NWA Convention Center in Springdale. 150 juried boutiques and talented artists will be offering one-of-a-kind and hard-to-find gifts, home décor, clothing, jewelry,

art, holiday decor, vintage items, stationery and more.

11•13•12LOVING CHOICES

ANNUAL FALL BANQUETThe annual fall fundraising banquet consists of a sit-down dinner, entertainment and keynote speaker Dr. Bruce Wilkinson. There is no ticket price because the cost of the banquet is underwritten by community members so that all donations the night of the event go directly to

Loving Choices.

11•13•12EDUCATION CONFERENCEALZHEIMER’S ASSOCIATION

The nonprofit will host the conference at the John Q. Hammons Center in Rogers. The mission of the organization is to eliminate Alzheimer’s disease through the advancement of research; to provide and enhance care and support for all affected; and to reduce the risk of dementia through the promotion of brain health. Please call 479.273.5559 for more

information.

11•14•12NATIONAL PHILANTHROPY DAY

Join the Association of Fundraising Professionals to celebrate and honor those who give back to Northwest Arkansas. Call 479.575.0369 or visit www.afpnwark.afpnet.org for additional details.

Patrick and Meredith Woodruff at Circle of Life’s Voyage Gala

Marge Wolf, Susan Chase and Dr. John

Bakker at the Jewels of Giving Gala

for the Northwest Arkansas Food Bank

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11•15•12A VERY SPECIAL ART SHOW

BENTON COUNTY SUNSHINE SCHOOL This event will be held at Benton County Sunshine School in Rogers from 5:30p.m. until 7:30p.m. Featured artwork by local artists as well as handcrafted Christmas ornaments and cards made by students and clients from “Sunshine School” will be available. Music will be performed by Harpist Beth Stockdell. For more information, call Summer Backstrom at 479.636.3190 or visit

www.nwabcss.org.

11•16•12JEWELS OF GIVING

NORTHWEST ARKANSAS FOOD BANK The local food bank was established in 1988 by a group of concerned citizens who saw the need for hunger assistance in Northwest Arkansas. During the past 20 years, the NWA Food Bank has grown to serve citizens of Benton, Washington, Madison, and Carroll counties. Call 479.872.8774 or visit www.nwafoodbank.org for more information.

11•17•12ST. JUDE GIVE THANKS. WALK.

Join St. Jude supporters in the Fayetteville community and in 90 cities nationwide to par-ticipate in the St. Jude Give thanks. Walk. to raise money for St. Jude Children’s Research Hospital.

11•17•12RYAN MURPHY CASINO NIGHT

CANCER SUPPORT HOMEThis 7th annual night of casino games includes a silent auction, hors d’oeuvres, drinks and live entertainment. For more information call

479.271.2257.

11•17•1212TH ANNUAL VOYAGE GALA

CIRCLE OF LIFE HOSPICE This is a not-to-be-missed event benefiting Circle of Life Hospice and its mission to provide compassionate end-of-life care and bereavement support for all of Northwest Arkansas. This black-tie optional event draws more than 1,000 guests and includes a live and silent auction, music, dancing and local flavors from area restaurants. For more information contact Tammy Mostyn at 479.872.3396 or visit

www.voyageforhospice.com.

11•17•12GIRLS ON THE RUN 5K AND 10K

A non-profit prevention program for young girls, the New Balance Girls on the Run 5K and 10K in Downtown Bentonville combines training and running with healthy living education. The organization’s mission is to educate and prepare girls for a lifetime of self-respect and healthy living. More information is available at www.girlsontherunofnwa.org or 479.273.1366.

11•17•12ANNUAL SCHOLARSHIP EVENT

ALPHA KAPPA ALPHA SORORITY, INC., & THE TEA ROSE FOUNDATION OF NWA

The 14th Annual Scholarship Event is the principal fundraiser for the organization’s high school and college scholarship programs. Guests can count on great food, fun and entertainment at this after five event. For more information, please contact

Cora B. Davis at davisbcora@cox.net.

11•17•12 to 12•31•12LIGHTS OF THE OZARKS

During the holiday season, downtown Fayetteville is turned into a sparkling wonderland. The

community gathers to celebrate and enjoys a parade, carolers and street vendors. Please

visit www.thelightsoftheozarks.com for more information.

11•19•12HOLIDAY AUCTION AND LUNCHEON

BENTONVILLE GARDEN CLUBThe Bentonville Garden Club’s main fundraiser, this event includes a luncheon and silent auction at the Embassy Suites with lots of goodies for everyone. Proceeds from this event go to an endowed scholarship to Horticulture students. For more information contact Janet Hendren at

janet_hendren@yahoo.com.

11•23•12SEAMLESS, SEQUIN SOIREE

EUREKA SPRINGS SCHOOL OF THE ARTS Guests can purchase original fine art and craft works of nationally renowned artists. The event will be held in an exquisitely restored, magnificent venue - The Queen Anne Mansion. ESSA’s premier Fine Art Event is focused on raising money to support its mission. Visit www. essa-art.org or call 479.253.5384

for more information

11•23•12 to 11•24•12WINTERFEST

EUREKA SPRINGS SCHOOL OF THE ARTS On Black Friday, shop the rest, then shop the best collection of fine arts and crafts in Northwest Arkansas. The event will be Friday from noon to 6p.m. and Saturday from 10a.m. to 6p.m. at the Inn of the Ozarks Convention Center in Eureka Springs. Please visit www.esartschool.com or call

479.253.5384 for more information.

11•28•12 to 11•29•12LIGHT OF HOPE

COURT APPOINTED SPECIAL ADVOCATESThis event generates awareness and support in the fight against child abuse. It’s a free, one-hour informational breakfast that inspires guests to join CASA’s efforts to continue helping abused and neglected children in Northwest Arkansas. For more information call 479.725.2213 or visit

www.nwacasa.org.

11•29•12FRESH START

NWA WOMEN’S SHELTER An art auction featuring works by local profes-sional artists and works made by women and children through the NWA Women’s Shelter’s art programs. For more information and spon-sorship opportunities, please call 479.246.9999.

Miles and Carrie Eggart at Washington Regional Medical Center Foundation’s Hospice Autumn Brunch

Ed Nicholson and Bethany Pautsch at the Jewels of Giving Gala for the Northwest Arkansas Food Bank

december

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december

12•1•12 CHILDREN’S CHRISTMAS TRAIN ARKANSAS MISSOURI RAILROAD

Come spend the afternoon with Santa Claus and take a ride on the Arkansas & Missouri Railroad. Proceeds benefit Northwest Arkansas children’s charities. Rides begin at the train station on Emma Street in Springdale. For more

information call 479.872.6183.

12•1•12 6TH ANNUAL BREAKFAST WITH SANTA

ARTS CENTER OF THE OZARKS Santa and Mrs. Claus are coming to town! They want you and your family to start the holidays off right by sharing a special breakfast with them at the ACO. For more information call 479.751.5441

or visit www.artscenteroftheozarks.org.

12•1•12HOLIDAY FARMER’S MARKET

BOTANICAL GARDEN OF THE OZARKS Locally-made crafts, holiday decor and much more. There will also be some produce, fresh flowers as well as food and hot drink vendors. Come join us and get your holiday shopping done. For more information call 479.750.2620

or visit www.bgozarks.org.

12•1•12ANNUAL CHRISTMAS GALA

THE PEEL COMPTON FOUNDATIONThe Peel Compton Foundation kicks off the holiday season with its annual unveiling of the Peel Mansion completed by a gourmet meal in the Carriage House. The mansion is decorated by the Bentonville Garden Club. For more information

visit www.peelcompton.org.

12•1•12 to 12•2•1212•8•12 to 12•9•12

GARDENLAND EXPRESSBOTANICAL GARDEN OF THE OZARKS

Gardenland Express is a lively holiday event with garden-scale trains in a winter wonderland set-ting indoors, a barrel train ride for children in the garden, holiday refreshments and special activi-ties. For more information call 479.750.2620 or

visit www.bgozarks.org.

12•2•12WINTER DREAMS HOME TOUR

JUNIOR LEAGUE OF NORTHWEST ARKANSASTour fabulous homes throughout Northwest Arkansas this holiday season during the annual Winter Dreams Home Tour. For details visit

www.juniorleaguenwa.org.

12•6•12JINGLE MINGLE

SINGLE PARENT SCHOLARSHIP FUNDThis annual holiday benefit for Single Parent Scholarship Fund of Northwest Arkansas serves as a way to thank students and donors. Guests can drop-in from 6p.m. to 9p.m. Please visit www.spsfnwa.org or call 479.750.4888 for

more information.

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mark your calendar 12•7•12 to 12•9•12A CHRISTMAS CAROL TODAY

ROGERS LITTLE THEATERA Christmas Carol Today will feature the beloved story, made relevant in modern times, with modern music and references creating a moving and magical family entertainment which will become a holiday tradition. For tickets and more information, please

visit www.rogerslittletheater.org.

12•8•12O’ NIGHT DIVINE

MERCY HOSPITAL FOUNDATIONThis black-tie gala attracts more than 1,000 business and civic leaders in Northwest Arkansas and includes a three-course dinner, live auction and incredible music. Join the socialites at the John Q. Hammons Center in Rogers for the annual charity ball. For more information call 479.338.2934 or

visit www.mercy4u.com/foundation.

12•31•12TINSEL & TAILS

ALZHEIMER’S ASSOCIATION The New Year’s Eve gala in Fort Smith includes hors d’oeuvres, dinner and dancing, champagne toast and a midnight balloon drop. For more

details call 479.783.2022 or visit www.alz.org.

12•2012 (TBD)FAYETTEVILLE EXCHANGE CLUBFREEDOM SHINE DEDICATION

The Exchange Club of Fayetteville is installing and dedicating a Freedom Shrine at McNair Middle School in Fayetteville. The Freedom Shrine project is a collection of thirty photographic reproductions of original documents from American history. For more information visit

www.nationalexchangeclub.org.

Emma Claire Estes with Mrs. Claus

at Breakfast with Santa put on by

the Arts Center of the Ozarks

Jim and Emily Hess with Laurie and Michael Dereszynski at Mercy Hospital Foundation’s O’ Night Divine gala

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Vanderpool Cosmetic Plastic Surgery

provides the highest quality of patient care and achieves

the best results possible to fullll the individual needs

and desires of our patients.

2552 E. Joyce Blvd., Suite 2, Fayetteville, AR 72703

479.571.8585 • www.drvanderpool.com

enhance, improve, restore

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Cheers!

START YOUR YEAR OFF RIGHT WITH HEALTH AND BEAUTY TIPS FROM THE PROS

FIND OUT WHERE TO GET THE BEST MANICURE

BEHIND THE SCENES OF NORTHWEST ARKANSAS FASHION WEEK

MUST-HAVE OUTERWEAR TO SURVIVE THE WINTER MONTHS

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Raise your glass and toast to another fabulous year of the good life. Wishing you a year of health, happiness and harmony!

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