Belle Meade, TN October 2025

The Food Issue with Cortney LaCorte -

- also known as @cheesegal

OctoberFood Issue

Fall in Nashville just feels right for good food and good company. Whether it’s tailgates, cozy dinners, or a Saturday brunch that somehow lasts all afternoon, this season always has a way of bringing us around the table.

Our Food Issue is all about celebrating the places and people who make Nashville so delicious. From favorite neighborhood spots to new flavors worth trying, we’ve rounded up plenty of ways to eat well and enjoy time together. You’ll meet the chefs, bakers, and makers who pour their heart into every bite.

And of course, the heart of every great meal is the kitchen.  The place where it all comes together. Kitchens hold the laughter, the stories, and the little rituals that make food so much more than fuel.

Food also has a way of inspiring us to wander. Sometimes it’s a road trip for that perfect slice of pie, other times it’s planning a getaway just to taste something new. Travel and food go hand in hand, and we love how each bite tells a story of culture, community, and connection.

Food isn’t just about what’s on the plate, it’s about gathering, sharing, and making memories. So here’s to slowing down, savoring, and finding joy in all the little moments this season.

See you around the table,

JENNIFER KAUFMAN, PUBLISHER

October 2025

PUBLISHER

Jennifer Kaufman | jennifer.kaufman@citylifestyle.com

EDITOR

Kit Garrott | kit.garrott@citylifestyle.com

ACCOUNT MANAGER

Stephanie Krejci | stephanie.krejci@citylifestyle.com

EDITORIAL COORDINATOR

Meagan Benson

CONTRIBUTING PHOTOGRAPHERS

Emma Manning Photography, Hunter Hart

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Jenna Crawford

LAYOUT DESIGNER Kelsi Southard

QUALITY CONTROL SPECIALIST Hannah Leimkuhler

inside the issue

Nashville’s

A

Celebrating

Nashville’s Tevyn Henry crafts intimate dining experiences and catered occasions where elevated cuisine meets connection and community.

At the Table

with Chef Tev

Nashville's dining scene is rich with innovation, but Chef Tev has carved out a space that feels both intimate and unforgettable. Through his private dining company, Tev's Table, Tevyn Henry brings people together around carefully crafted meals that are as much about connection as they are about cuisine.

For Tevyn, food was not the first career path. Growing up in a mixed-race family, he was exposed to diverse flavors and cultures from an early age, but soccer was his first true passion. While playing Division I soccer at UNC Greensboro, he began cooking for himself, then for teammates and friends. What started as a means to

fuel his athletic pursuits soon evolved into something bigger. "I hadn't truly picked up the knife until I was 18 and living on my own," he recalls. "But sharing food with friends—that was the unknown catalyst for everything that followed."

By 2020, Tev's Table had taken shape. Since then, he and his team have cooked for many across Tennessee and beyond, from intimate dinners in Belle Meade to weekend culinary experiences for clients in the Bahamas. His guiding principle remains simple: eat good food with good company. That belief was only reinforced during his travels this summer, when he stepped away from the day-to-day to recharge and gather new inspiration. A wedding in Armenia led to a journey through Sicily, where the food scene left a lasting impression. "It was a dream—10 out of 10," he says, recalling dishes at Michelin-starred restaurants alongside hidden hole-in-the-wall gems. Stops like Vera Modi, helmed by a young chef just awarded her first star, reminded him of the power of fresh perspective, while a shaved-ice dessert proved that it doesn't have to be complicated to be memorable.

Back home in Nashville, Tev is putting those inspirations to work. Alongside longtime friend and sous chef Hudson Curtis, whom he has known since high school, he designs menus that balance technical skill with creativity. Curtis, who attended culinary school, brings a classical foundation to Tev's largely self-taught background. "It's a great duo," Tev says. "He pushes me in different ways, and I push him."

Together, they curate experiences tailored to each client. Some evenings are formal multicourse dinners, while others are more relaxed affairs with shared plates and cocktails. Either way, the emphasis is on creating memories. "Let the food and the experience do the talking," Tev explains. "That's when it becomes seamless— when everything works together."

Clients agree. Many of Tev's dishes have become so beloved that they're frequently requested at repeat events. His Wagyu meatballs with vodka sauce—dubbed "meat candy"— rarely last long, while his decadent chocolate cake with espresso ganache has developed a following of its own. The secret? Local coffee beans are steeped in cream before being whipped, resulting in a rich flavor that is neither overly sweet nor bitter. "You just can't stop eating it," he says with a laugh.

Although demand is high, Tev and his team remain committed to nurturing every client relationship, even when their calendars are full. "I never want to say, 'We're booked, sorry,'" he explains. "Every inquiry is an opportunity. Even if it doesn't work out that time, they may call again. It's all about leaving the door open." That philosophy has paid off—word of mouth accounts for nearly 80 percent of his business, proving that great food and thoughtful service speak louder than any marketing campaign.

Looking ahead, Tev is focused on growth while staying true to his roots. A new seasonal tasting menu is in the works, designed to showcase lesser-known ingredients and push creative boundaries. He's supported by a growing team and a loyal client base.

But through all the expansion, the heart of Tev's Table remains the same: creating fellowship through food. "Shared stories are what connect us," he says. "I'm forever blessed to nurture those moments, for the table, and at the table."

Designing Kitchens with character

A CONVERSATION WITH TERRI SEARS OF DESIGNS BY HERMITAGE

Kitchens are more than places to cook—they’re where family gathers, stories are shared and memories are made. ForCo-Owner and Principal Designer Terri Sears of Designs by Hermitage, each kitchen is an opportunity to reflect her clients’ lifestyles while elevating form and function. In this feature, Terri walks us through four recent projects, highlighting the thoughtful details and design decisions that make each one unique.

SEAMLESS HARMONY

Q: THE WINDOW TREATMENTS AND PENDANTS FEEL SO HARMONIOUS IN THIS KITCHEN AND DINING AREA. WERE THEY CHOSEN TOGETHER, OR DID ONE INSPIRE THE OTHER?

The pendants and window treatments were existing elements that the client wanted to keep. Our role was to design cabinetry finishes that blended seamlessly with her current home and furnishings.

Q: THE WATERFALL STONE ISLAND IS SUCH A STRIKING FEATURE. WHAT IS YOUR

PROCESS FOR SOURCING COUNTERTOPS AND ENSURING THEY WORK WITH THE OVERALL DESIGN?

We always bring cabinet doors and finish samples with us to the stone yards so we can view everything together. This particular island is quartz. As we select countertops, we’re also considering the backsplash— making sure the two don’t compete but instead complement one another beautifully.

ELEVATED COLLABORATION

Q: THE BEAMS IMMEDIATELY DRAW THE EYE IN THIS KITCHEN. WHAT WAS THE STARTING POINT FOR BRINGING THIS DESIGN TO LIFE?

This project was a collaboration with the architect and designer, working closely from the architectural drawings to ensure the vision aligned. We selected appliances early on and focused on space planning and layout. Since the cabinetry was a darker tone than the traditional white trim, we carried that depth of color onto the ceiling for a cohesive, elevated look.

“Every step of the way, our focus is on making the process enjoyable, creative, and tailored to you.” - Terri Sears

Q: WITH SUCH A GENEROUS ISLAND, HOW DID THE CLIENT’S LIFESTYLE—COOKING, ENTERTAINING, OR FAMILY GATHERINGS—SHAPE THE PRIORITIES OF THE DESIGN?

Absolutely—this client loves to cook, so appliances and workflow were central to the design. She also entertains frequently, so we made the island large enough to accommodate groups comfortably, giving her guests a place to gather while she prepares meals.

BOLD STATEMENTS

Q: THE DEEP, GLOSSY BLUE REFRIGERATOR MAKES SUCH A STATEMENT. WAS IT THE JUMPING-OFF POINT FOR THE DESIGN, OR DID IT COME IN LATER?

This client is an artist and unafraid of color. We chose the refrigerator because of the bold finish options, then added copper handles to balance with the navy. Copper accents on the hood and sink tie it all together. I always want my clients’ personalities to shine through—it ensures each kitchen feels one-of-a-kind and tailored specifically to them.

Q: THE COPPER DETAILS ADD RICHNESS AND CONTRAST. HOW DO YOU GUIDE CLIENTS WHEN THEY’RE MAKING DECISIONS ABOUT FINISHES AND ACCENTS?

I like to start by visiting their home and getting a sense of their style. From there, we narrow down finishes that reflect

their personality while maintaining cohesion. It’s all about creating a space that feels both daring and timeless.

MOODY ELEGANCE

Q: THIS LIVING AREA FLOWS SEAMLESSLY INTO THE KITCHEN WHILE STILL FEELING WARM AND INVITING. WHAT WAS YOUR APPROACH TO CREATING AN OPEN CONCEPT THAT MAINTAINS A SENSE OF COZINESS?

These clients came in with a clear mood in mind—they wanted an Art Deco-inspired design with a sexy, moody vibe. Because the space has two walls of windows, we could balance the darker finishes with plenty of natural light.

Q: MIXING BROWN AND BLACK CAN FEEL BOLD— WHAT MADE YOU CONFIDENT IT WAS THE RIGHT DIRECTION FOR THIS SPACE?

It was all about the atmosphere they wanted to create. The skyline of Nashville is visible from the right, and we wanted to frame that view with a sophisticated, layered palette. Mixing brown and black gave the space richness and depth while still keeping it inviting.

From bold refrigerators to moody palettes and expansive islands, Terri Sears proves that great kitchens are never onesize-fits-all. Each project reflects a careful balance of practicality and personality—thoughtfully designed spaces where her clients can cook, entertain and live beautifully every day.

Benchmark Office: 615.510.3006 Howington Office: 615.753.9528 samantha@howingtonconstruction.com

Jennifer turned a magazine into community.

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

Belle Meade Lifestyle

Published by Jennifer Loved by Belle Meade

SAVORING FALL with Cortney LaCorte

THE CHEESE GAL SHARES FALL FAVORITES AND THE BOURBON CIDER TINI YOU’LL WANT TO SIP ALL SEASON

Cortney LaCorte, or  Cheese Gal  on social media, is passionate about food, especially as the temperature dips into the fifties. We sat down with Cortney to chat about favorite recipes, kitchen must-haves and sip on Bourbon Cidertinis. With over 600,000 followers on Instagram and 300,000 on TikTok, Cortney knows her stuff and loves to share it with others. She has a forthcoming cookbook that will delve deeper into her recipes and favorites, scheduled for release next year.

WHAT DO YOU THINK IT IS ABOUT FALL AND FOOD THAT MAKES PEOPLE LOVE THIS TIME OF YEAR?

CG. I'm not sure if it's the magic in the air or just the coziness, but there's something a bit nostalgic for me personally, and it is my favorite season of the year.

WHAT ARE YOUR FIVE FAVORITE YEAR-ROUND KITCHEN STAPLES?

CG. Chef's knife, stainless steel pan, cutting board, citrus press and a butter dish. Room temperature butter is very important!

WHAT ARE YOUR FALL PANTRY REQUIREMENTS?

CG. Apple cider is often used in cocktails and marinades, while pumpkin or apple butter, maple syrup, and pumpkin puree are ideal for coffee creamers and desserts.

IT'S OCTOBER. WHAT'S YOUR FAVORITE HALLOWEEN CANDY, AND WHAT ARE YOU PAIRING WITH IT?

CG. I LOVE Butterfinger! Pairing it with a triple cream cheese, such as a triple cream brie or Saint André, is a personal favorite. I feel that the creaminess of the milk chocolate and cheese works well together. In fact, I know that it does because I've done it before! Haha.

YOU JUST MADE US THE MOST DELICIOUS BOURBON CIDER TINI. WHAT BITE SHOULD WE PAIR THIS WITH?

CG. For me I am such a Saltine stan. I actually make or buy maple butter and coat my saltine crackers with it, then bake them with a little sprinkle of cinnamon and flaky salt on top. They are scrumptious and the perfect couch snack, of course, a cheese board always works well too.

HOW DO YOU FIND INSPIRATION FOR YOUR NEW RECIPES AND VIDEOS ONLINE?

CG. I'm a very "in season" kinda gal. I'm always looking at what produce is in season at the grocery stores and markets. Flavors and smells are a huge influence, but also the weather; if it's dropping below 60 degrees, I'm making chili.

WHICH RECIPE DO YOU HOPE YOUR GIRLS, CHARLOTTE AND ELLIE, PASS DOWN TO THEIR OWN FAMILIES ONE DAY?

CG. I actually have two in mind, and they are important to me. One would be my skillet enchiladas, my mom would make this for me, and it's a true comfort food and super easy to make. Secondly, my Aunt Mary's lasagna is the BEST, and I feature it in my upcoming cookbook.

WHAT'S THE ADVICE YOU'D GIVE THOSE WHO ARE STARTING OUT INTO THE FOODIE CONTENT CREATOR WORLD?

CG. First, ensure that you're always being true to yourself. Being authentic and genuine is a must. You don't want to be anything that you're not. Secondly, post consistently. Keep posting - that is what will grow your community.

Follow Cortney on TikTok @chzgal and Instagram @cheesegal

Bourbon Cider-tinis

INGREDIENTS

• 4 ounces Apple Cider

• 2.5 ounces Bourbon

• 1 ounce fresh Lemon Juice + lemon wedge to rim glass

• 1/4 tsp ground Cinnamon + more for the sugar cinnamon plate

• Maple syrup, optional

• 2 tbsp of Granulated sugar for rim plate

• Garnish with a Cinnamon stick or rosemary sprig !

DIRECTIONS:

1. Rub lemon wedge around the martini or cocktail glass until well coated. Then, dip the edges in a shallow plate of the sugar + cinnamon mixture.

2. Pour apple cider, lemon juice, bourbon, and ground cinnamon into a cocktail shaker filled with ice. SHAKE LIKE IT WILL SAVE YOUR LIFE. This is how you get the ice chips and froth, and also incorporate all of the cinnamon throughout the cocktail.

3. Pour into a martini glass and garnish with a cinnamon stick, rosemary and apple. Cheers!

SOUTHERN FLAVORS, FRESH PERSPECTIVE

CELEBRATING SOUTHERN ROOTS AND INNOVATION AT HUSK WITH BRYAN O’KELLY AS EXECUTIVE CHEF.

PHOTOGRAPHY BY HUNTER

HART

When Chef Bryan O’Kelly moved from Savannah to Nashville in 2021, it wasn’t just a change of address—it was the next step in a decade-long culinary journey. A South Carolina native, Bryan discovered his love for cooking in high school. Over the years, he honed his craft at McCrady’s in Charleston and later as Sous Chef at Husk Savannah, before bringing his talents to Nashville as Chef de Cuisine at Husk.

By June 2025, Bryan stepped up as Executive Chef, taking the reins of Husk Nashville with both vision and excitement. Rather than reinvent the wheel, he focused on refining what was already in place and thoughtfully expanding the menu. “We’re adding more seafood, including raw options,” he says. “There’s no reason we can’t bring that fresh, flavorful experience to Nashville even though we aren't located on the coast.”

At the heart of Bryan’s approach is Southern cooking at its most authentic—seasonal, local, and unpretentious, letting ingredients speak for themselves. Husk’s on-site garden and partnerships with neighboring farms provide a constant source of inspiration for dishes that are simple, inventive, and full of flavor. “When you have beautiful tomatoes from a local farm, you don’t need to overcomplicate things—just let them shine,” he says. Even the bar program benefits, with bartenders picking fresh garnishes straight from the garden.

Away from the kitchen, Bryan feeds his creativity through travel and new culinary experiences. A recent trip to New York City with his father, which included stops at the Metropolitan Museum of Art and distinguished restaurants like Gramercy Tavern, encouraged his culinary creativity. Back in Nashville, he channels that energy into Husk, where his goal is to leave guests plotting their next meal at the restuarant.

“I love Nashville. It’s such a breath of fresh air.”

—CHEF BRYAN O’KELLY

With a respect for tradition, a flair for innovation and an instinct for nurturing a vibrant kitchen culture, Chef Bryan O’Kelly continues to make Husk Nashville a place where Southern cuisine thrives—and surprises—every season.

This data is a sampling of sold properties from August 2025 in and around Belle Meade.

Welcome to BBCO Midtown Pure Pilates & Barre— voted “Top 3 Best New Workout Spots In Nashville” by Modern Luxury.

Expect elegant flows, chill vibes, and a Physical Therapy-Informed Method for a Smarter Workout.

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JUSTIN PERRY, FNP-BC TO NASHVILLE HEALTH PRO!

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Justin and the Nashville Health Pro team are here to help you feel healthy, confident, and at your best.

NOW ACCEPTING NEW PATIENTS!

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www.bodyandballet.co | @bodyandballetco Email Us: hello@bodyandballet.co 702 18TH AVE S, NASHVILLE TN 37203

Portugal’s Dual Delights

How the Marriott Residences Salgados Resort and Palácio do Governador Offer the Best of Portugal

Portugal is a country of contrasts. The sun-drenched southern coast radiates under an endless sky, while the historic streets of the city resonate with centuries of culture. Two properties—the Marriott Residences Salgados Resort in the Algarve and the Palácio do Governador in Lisbon—offer travelers curated experiences that blend natural beauty, culinary artistry and cultural immersion.

Set between golden sands, a serene lagoon and a championship golf course, Marriott Residences Salgados Resort feels less like a hotel and more like an extension of the Algarve itself. "At Marriott Residences Salgados Resort, the Algarve's dramatic natural beauty is not just a backdrop, it's the very essence of our guest experience," explains General Manager Joana Pintéus . "Our contemporary residences are designed to maximize light and views, while our gardens and pool areas echo the calm, coastal environment. Everything we do is rooted in reflecting the Algarve's spirit—serene, sun-soaked and deeply connected to nature."

The resort's culinary offerings mirror this sense of place. At In Season, the chefs work closely with local suppliers to source seasonal ingredients, always drawing on the region's incredible seafood. "Our culinary philosophy is all about celebrating the Algarve's rich gastronomy while presenting it in a fresh, contemporary way," Pintéus notes. In the evening, the restaurant invites guests to experience Portugal through vibrant food stations where chefs reinterpret local dishes with fresh flair.

Evenings at Aperitivo 18, the sister property's bar, offer an equally thoughtful experience: "By day, it's a relaxed café serving artisanal coffee and pastries, but it transforms into a sophisticated lounge with signature cocktails and exceptional Portuguese wines at night." The bar offers an Espresso Martini trolley, which makes its way through the bar in the evenings, allowing guests to enjoy a playful, table-side twist on a favorite. "It's indulgent, elegant and perfectly aligned with the magic of an Algarve sunset."

In Lisbon, history is palpable at Palácio do Governador, where "guests are surrounded by Lisbon's history from the moment they arrive," says General Manager Marcos Sousa. "Our hotel is built on the site that once housed the Governor of Belém Tower, and you can still see Roman-era stone vats in the courtyard that were used to make fish sauce centuries ago. The former chapel, now our reception area, retains its original vaulted masonry ceilings and beautiful azulejo tiles, so the past literally welcomes guests."

The hotel's culinary offerings reflect a blend of heritage and innovation. Sousa explains, "At Po Tat , our restaurant, the menu blends Portuguese heritage with Asian influences, an echo of the explorers who first brought new flavors and ideas back to Lisbon in the 15th century. Guests will find everything from refined vegetarian and gluten-free dishes to bold, adventurous plates." Wine becomes a narrative of place, whether through curated tastings or intimate experiences like the Picnic in the Gardens of Belém Tower : "Guests can truly journey through Portugal's wine culture without ever leaving Belém."

Beyond the table, the hotel offers wellness and cultural immersion. "Our Wellness Hub Belém draws inspiration from Greco-Roman thermal rituals, with Turkish baths, hammams, waterfalls and our signature Governor's Massage," Sousa says. "Culturally, we curate experiences within the hotel itself: cooking classes, tile-painting workshops, fado performances, art exhibitions, and sunset boat tours along the Tagus."

From the Algarve's shores to Lisbon's rich history, these properties offer experiences carefully crafted to delight even the most discerning traveler. As Pintéus reflects, "Everything we do is rooted in reflecting the Algarve's spirit," while Sousa adds, "Guests are surrounded by Lisbon's history from the moment they arrive." Together, they showcase a Portugal that is at once timeless, vibrant and intimately experienced.

mor e With incoming or der, at time of pur c hase only Expir es 10/31/25. Of fer not v alid in all r e gions.