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omewhere, in the winding tree-covered

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upheld to the highest standards of

roads of Brentwood, Tennessee, lies a

garden. Lazy days of relaxation poolside,

construction, homes at Harlan will be

piece of land so peaceful, beautiful, and

and joyous memories made on your tennis

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bucolic, it’s hard to believe it’s only a

court or putting green. Reflections in your

Gated entry and natural surroundings

stones throw from the energy and bustle

own sculpture gallery will transform your

make Harlan a place to be revered.

of Nashville.

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Life at Harlan is a life lived to

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October 2022 PUBLISHER

Jennifer Downs | jennifer.downs@citylifestyle.com COPY EDITOR

Julie Brown Patton | julie.patton@citylifestyle.com

LIFESTYLE LETTER

October - The Food & Drink Issue

MANAGING EDITOR

Delia Jo Ramsey | Delia.Ramsey@citylifestyle.com ACCOUNT MANAGER S

Stephanie Krejci | Stephanie.Krejci@citylifestyle.com AD DESIGNER

Matthew Endersbe LAYOUT DESIGNER

Jayme Emery

Welcome Fall! With the changing seasons comes a change in what we are craving, and with fall that often means comfort food. October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in Middle Tennessee. We also included a few new recipes for you to try at home, whether you’re cooking for just your family or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can take us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town! Eat something amazing today!

CONTR IBUTING WR ITER S

Sue Baldani, Shelby McLeod, Kellie Benz, Julie Brown Patton, Myra McEntire, Delia Jo Ramsey CONTR IBUTING PHOTOGR APHER S

Christy Hunter/Photowalk Nashville

Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

JENNIFER DOWNS, PUBLISHER DELIA JO R AMSE Y (@DININGWITHDELIA JO), EDITOR @BRENTWOOD_LIFESTYLE

Learn how to start your own publication at: citylifestyle.com//franchise

Scan QR code to visit our Instagram CIT YLIFEST YLE.COM/BRENT WOOD |

Proverbs 3:5-6 Brentwood Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Brentwood area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Brentwood Lifestyle™ is gathered from sources considered to be reliable, but the

L I F E ST Y LE LE T T E R

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R E F I N E D

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L I V I N G

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9021 Passiflora Ct, College Grove | $2,954,000

112 Tall Mountain Ln, Bradyville | $1,350,000

7516 Whiskey Rd, College Grove | $3,999,995

221 Everbright Ave, Franklin | $1,995,000

510 Hemstead St, Nashville | $650,000

6008 Porters Union Way, Arrington | $1,999,900

1009 Alpaca Dr, Spring Hill | $899,900

1996 Old Hillsboro Rd, Franklin | 150+ Acres | $36,000,000

104 Kathleen Ct N, Franklin | $1,300,000

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119 Alfred Ladd Rd (Lot 1282), Franklin | $1,295,900 1403 Adams St, Franklin | $2,695,000

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VIEW AVAILABLE HOMES AT LCTTEAM.COM 106 E Main St, Franklin, TN 37064 | (615) 790-7400 | (615) 775-3830 | Lic. #00059191 All information deemed correct but is not guaranteed and is subject to change.

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AUGUST 2022 WILLIAMSON COUNTY MARKET STATISTICS City

Closed

Avg

MEDIAN

DOM

TOTAL INV

ACT INV

New

Arrington

$1,302,599

$1,176,274

102

Brentwood

$1,511,699.00

$1,236,750

242

135

College Grove

$1,766,579

$1,100,000

116

Fairview

$510,254

$482,500

124

Franklin

155

$958,603

$859,900

740

339

247

Nolensville

$916,062

$895,822

264

Thompsons Station

$770,920

$700,339

166

Spring Hill

126

$581,926

$522,450

483

214

156

August 2022

August 2021 Residential

Closings

392

Residential Closings

532

Average Price

$1,036,912

Average Price

$967,692

Meridian price

$855,655

Meridian price

$748,000

DOM

List to Contract Days

Contract to Closed Days

List to Closed Days

112

List to Closed Days

Total Inventory

2,149

Total Inventory

1,752

Active Invoice

1,161

Active Invoice

500

Under Contract Invoice

988

Under Contract Invoice

1,252

New Listings

607

New Listings

527

New Under Contract

407

New Under Contract

520

In Aug ust , R ea l Es t a te m a rke t s a c ro s s t h e count r y cont inued to s ee s hift in g s ales t ren ds … a n d th oug h sti l l a s t ro n g m a rket , h e re a t h om e William s on County ex p erien ced m uch of th e sa m e . W hi l e ove ra l l Co u n ty h o m e s a l e p ri ces s aw a s lig ht 7 % in c reas e vs Aug us t 2021 ( $1 03 6 ,912 vs $967,6 92 ), th e n u m b e r o f d ays o n t h e market an d t h e num b er of p rice red uc t ions t ake n prio r to co n t ra c t have b ot h in c reas ed as well. Inventor y levels are def initely on the rise…. single family “Active” available inventor y levels have more then doubled with August 22 seeing 1,161 homes vs August 21 at 500 homes… and the number of homes “Under Contract” and preparing to close has decreased by almost 27% ( 1252 vs 988). Franklin tops the inventor y list with 339 homes currently “Active” or available in the MLS , followed by Spring Hill with 214 homes available and Brentwood with 135.

In te re s ted i n l earni n g m ore ab ou t bu yin g or sellin g a h om e i n Wil l i a ms o n County ? Cal l us ! We ’d love to talk to you ab ou t Real Es ta te !

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O C TO B E R 2 0 2 2

inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

27 Dining Room Spaces Made Just For You

Lifestyle Letter

Locally Sourced

City Scene

Eat Right

Business Monthly

Local’s Choice

Decor Trends

Trend Setter

Our Town

Education Corner

Anzie Blue Executive Chef Star Maye’s

Must See

Local Limelight

First Cookbook

Happy Hour

Skin Care

Culinary Creations

Locals Only

Chef ’s Selection

Hot Spot

Inspired By

O.P. Jenkins Furniture & Design

32 A Star Among Us

56 Sean Brock’s Nashville Restaurant Empire Shines Bright Soulful Chef Sean Brock’s First Solo Venture And Showcase Restaurants

80 Deep Dish and Delicious Variety Of Pies To Please Every Palate

HO ME + DES I GN

FO O D + B EV ER AGE

ENT ERTA I NMENT FO O D + B EV ER AGE

FO O D + B E V E R AG E

FO O D + B EV ER AGE FO O D + B EV E R AG E

ENT ERTA I NMEN T LI FE + C U LTU R E

FO O D + B E V E R AG E

B EAU T Y

FO O D + B EV ER AGE

FO O D + B EV ER AGE FO O D + B EV ER AGE

FO O D + B EV ER AGE ENT ERTA I NMENT

O N T H E C OV E R

Photography: James Williams Sean Brock hosts Brentwood Lifestyle at his latest Nashville restaurant, June.

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O C TO B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

7 5

The Heritage Foundation of Williamson County, held the Heritage Ball Patron Party at the home of Debbie and Michael W. Smith 1: Award Recipient Katherine Malone-France, Sen. Bill Frist and Bari Beasley 2: Bari Beasley, Debbie and Michael W. Smith 3: David Garrett, Award Recipient Alma McLemore and Bari Beasley 4: Frank Kelton, Candice and Charlie Crumrine 5: Ken and Susan Whittaker and Chris Burger 6: Kylie and Erik Skoldberg 7: Todd and Courtney Reiselman

C I T Y SC E N E

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

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O C TO B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Ghost Tours Coming To Lotz House During October

Kirk Bednar Named 2022 City Manager Of The Year

$394,035 Donated To Schools And Service Providers By City

Lotz House evening Ghost Tours are offered at 1111 Columbia Ave., on Oct. 1, 7, 8, 14, 15, 21, 22, 28, 29, 30 and 31. In addition, the Women’s History Tour is scheduled for Oct. 2 and 16; Battlefield Walking Tour is scheduled for Oct. 4. Guests can experience Civil War spirits and other unexplained phenomena. The Lotz House was featured on Travel Channel’s “Haunted Live,” as well as “The Most Terrifying Places in America.”

Brentwood was incorporated 53 years ago, and for the past 22 of those years, Kirk Bednar has served as its city manager. Hired as Brentwood’s assistant city manager in 2000 and selected as city manager in 2013, Kirk's role also includes participation in local civic organizations, state and national roles, and numerous awards for his work in public service and advocacy for municipal management. He's served as TCMA president and as its executive director.

Over 36 years, Brentwood city officials awarded $6.28 million-plus to Williamson County Schools that serve Brentwood students. Schools use the money for non-recurring costs, such as books, technology and special projects like the Computers on Wheels program. Over the past three and a half decades, the city also provided $2.27 million-plus to local recreation/community service providers. Twelve Williamson County Schools received checks for $238,785. Two recreation programs and three community service providers received $155,250.

Photography Lotz House

Photography City of Brentwood

B USIN E SS M ON T H LY

Nashville Ballet 202223 Season To Highlight Female Artists Known for collaboration and creativity, Nashville Ballet will work alongside an all-star line-up of both local and nationally renowned female artists for the 2022-23 season. The highly anticipated repertoire will include brand-new works by multiaward winner Sidra Bell, international dancer and artistic visionary Cathy Marston, local composer and producer Larissa Maestro, multi-cultural creator Windship Boyd, and newly appointed Resident Choreographer Mollie Sansone. The 2022-23 season kicks off Oct. 6 with "Cinderella" at TPAC’s Polk Theater. Photography Karyn Photography, Courtesy of Nashville Ballet

CONTINUED > OCTOBER 2 0 2 2

| C I TYL I FE STYL E . C OM/BR E N T WO O D

B U S I N E S S M O N T H LY C O N T I N U E D

Nominations For 2023 Cohort Are Open Leadership Connect is an exclusive, six-month program for area small business owners to become more informed and engaged community leaders. Nominate an established small business owner or nominate one's self for the next Leadership Public Education Connect Cohort. The deadline for nominations and applications is Oct. 28; the form can be viewed online at Form.jotform. com/221796832858169. Phone Nashville Area Chamber of Commerce at 615.743.3000 with questions.

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B USIN E SS M ON T H LY

Nashville Zoo Has Timed Entry During Parking Garage Construction Entry to The Nashville Zoo is being managed through timed entry tickets, due to construction on a new parking garage that will increase parking by 62 percent. Every person who is admitted to the zoo will need a ticket, including members. Walk-up tickets are not recommended or guaranteed. Zoo spokespeople expect the garage to be completed in 2024. During spring 2023, they plan to provide an additional parking area and shuttles for guests. Photography Nashville Zoo

Want to be featured?

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

OCTOBER 2 0 2 2

| C I TYL I FE STYL E . C OM/BR E N T WO O D

BUILDING A LUXURY HOME SHOULD BE A LUXURY EXPERIENCE We can confidently say that building our dream home with Legend Homes was the best experience ever. The entire team, from the president to the site manager, are very approachable and addressed every request we made. We both can say that we were able to go through the first year of the pandemic less stressed because of the joy we had in building our home. Legend Homes has an excellent team and, most importantly, was able to meet the needs of Rahel (who is a perfectionist) even on the smallest things. As a first generation from Ethiopia, Legend Homes has fulfilled our life of living the American dream! Mathios & Rahel

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OCTOBER '22

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Dining Room Spaces Made Just For You ARTICLE BY JESSICA WAYMAN PHOTOGRAPHY PROVIDED CONTINUED > OCTOBER 2 0 2 2

| C I TYL I FE STYL E . C OM/BR E N T WO O D

One of the most important meals of the year is just around the corner. You know – the one with the turkey. Maybe you’re already planning the menu and stocking up on spices and cans of pumpkin, but just as important is preparing the space where you and your family will sit and enjoy it together. O.P. Jenkins Furniture & Design opened in 1907 in Knoxville, and is one of the oldest family-owned businesses in the state. Since opening a design boutique expansion in Franklin in 2016, their design teams have been serving the Middle Tennessee area with the same quality that has kept the business thriving for 115 years. Jessica Wilkerson, O.P. Jenkins lead designer, describes the dining room pictured in this article as “new traditional.” “We like very clean lines with fun, bold patterns and lots of details,” says Jessica. Timelessness is a key factor in the work of the O.P. Jenkins design team. The goal is to be able to look at a room and not exactly know what year it was designed. In this particular project, the wallpaper is a floral pattern that has retained its stylishness all the way from the 1960s to today. The dining room table is a traditional family piece that was passed down

D E C OR T R E N D S | HOM E + DE S I GN

and refinished. The beautiful dining room chairs are custom designed by the O.P. Jenkins team. The final touch is a bold lighting fixture that Jessica calls the “jewelry” of the room – the fun, unexpected piece. Another focus is not only creating beautiful spaces but creating beautiful spaces that are livable. With a variety of easy-to-clean performance fabrics available today, you can have an everyday dining area that feels as thought-out and design-forward as a room that you may seldom use. That means you can be more at ease this year as you pass the gravy. “It’s come so far that dining rooms have become a lot of fun for people they didn’t use to be fun for,” says Jessica. O.P. Jenkins is a one-stop shop. From lighting to wallpaper, from furniture to rugs, whether you want to create a formal dining room or a beautiful family space, they have everything you need. With more than 400 vendors from whom they purchase including domestically-made upholstery and a showroom stocked and ready to sell, O.P. Jenkins has the ability to give you what you want in the time frame that you desire. Got an idea today? You could be sitting in it this holiday season. OPJenkinsFurniture.com

“We can do a dining room for anyone. If it’s a formal space you use once a year or if it’s where you serve your family every night, we have the resources to do both. We love to do both.” – Jessica Wilkerson OCTOBER 2 0 2 2

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As a RE/MAX® agent, I’m dedicated to helping my clients f ind the home of their dreams. Whether you are buying or selling a home or just curious about the local market, I would love to offer my support and services. I know the

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Chef Star's Shrimp and Grits

CHEF STAR MAYE’S DEBUT COOKBOOK SPOTLIGHTS SAUCES, SOUPS, SANDWICHES AND ESPECIALLY BRUNCH

O UR TOWN | FOOD + BEVE RAGE

A STAR AMONG US CHEF STAR MAYE Chef Star Maye certainly lives up to her name. Though the chef has only been in her role running the kitchen at Hillsboro Village’s Anzie Blue since mid-2021, Executive Chef Star is already a shining beacon of talent, tenacity, and inspiration in Music City and beyond. Star is a Black LGBTQ veteran who grew up in a big family in Excel, Alabama, where she learned to cook alongside her grandmother. She said Sunday dinners at her grandparents’ house were the epicenter of it all — big gatherings with plate after plate of delicious southern food. “People came from all around. It didn't really matter -- they'd drive an hour. We've had people pull over for directions and never leave. It's a thing, you know, it was a lot of fellowship and camaraderie within my family. Not just us and the family, but just people in general. My grandmother didn't meet a stranger,” recalls Star. And neither has Star. Her personality and her smile are irresistible and light up the room. The chef says her favorite meal to cook is breakfast. Her favorite childhood memories involved being awakened from sleep in the mornings to the smell of bacon and sausage cooking. And as luck would have it, it’s Star’s

love for breakfast that would first get her on the team at Anzie Blue — and before long she was running the kitchen and making the place her own. Star views Anzie Blue as an extension of her own home — a place she wants everyone to close their laptop, relax, and take a break from the negativity of the world. “We feed everybody. That was always the thing: feeding everybody. No person should be hungry because my grandmother taught us when we were young that food is a necessity for the human body. Everybody has to eat, regardless of how they may feel. Food is the only way to bring everybody together. It doesn't matter your color, your creed, or your sexual orientation, nothing matters. ‘Cause everybody's gotta’ eat," says Star. It was her love for her staff that first inspired what later turned out as her debut cookbook, "A Star Among Us: A Chef’s Story," which was released earlier this year. It was also a COVID diagnosis that provided Star the time to do so. The chef recalls her time spent quarantining. She says her symptoms weren’t too bad, so she just started writing down recipes for her staff. Then, once she was done she paired them up with professional photography she

ARTICLE BY DELIA JO RAMSEY PHOTOGRAPHY BY CHRISTY HUNTER/PHOTOWALK NASHVILLE

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had on hand. Once it was curated the chef presented the finished product to Anzie Blue’s co-owner Marcie Allen Van Mol to print for the staff, and Marcie stated, "No, this is a book!" And Star’s first cookbook was born, which she dedicated to her mother Judy Maye, son Trenton, and grandmothers Reatha and Ellen. Besides running the kitchen and writing cookbooks, Star also curates a few fun offerings every month, from drag brunch and gospel brunch to jazz brunch every weekend and a host of other events including a new cooking series where she’ll teach attendees some of her go-to dishes for the holidays. Check AnzieBlue.com to stay up to date on the latest events.

O UR TOWN | FOOD + BEVE RAGE

T U SCA NY H I L LS

RELAX IN YOUR OWN PRIVATE OASIS 9639 PORTOFINO DRIVE, BRENTWOOD, TN | 5 BD | 4.5 BA

CLOSED OVER $35M IN 2022 Gabrielle C. Dodson Realtor, MBA M 615.519.6130 | O 615.475.5616 gabrielle@gabrielledodson.com gabrielledodson.com Gabrielle Dodson is a real estate licensee afﬁliated with Compass RE, a licensed real estate broker and abides by equal housing opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit properties already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside of the realm of real estate brokerage. To reach the Compass RE ofﬁce, call 615.475.5616.

R E A LT O R

Building the Future 615.478.1328 homesnap.com/Austin-Anderson-2/gmb 1610 West End Avenue 115, Nashville, TN, 37203

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PINK DOOR COOKIES FIND WHIMSICAL COOKIES AND SPRINKLES EMBEDDED IN FLOOR AT THIS TINY SWEET SHOP

PALATE-P LEA SI N G:

AND Y T

ARTICLE BY DELIA JO RAMSEY | PHOTOGRAPHY BY MARY CRAVEN PHOTOGRAPHY

M UST SE E | EN TERTA INME NT

Founded by Chopped champion and pastry chef extraordinaire Mathew Rice, Pink Door Cookies serves up some of the prettiest and tastiest cookies you’ve ever seen. Located on the ground floor of the BentoLiving in Chestnut Hill building at 321 Hart St., Pink Door is the comforting, albeit COVID-19-inspired, quarantine cookie creation and success story by pastry chef Mathew Rice that Nashville really needed after enduring the devastating March 2020 tornado and COVID-19 closures. In April of 2020, after being laid off due to the pandemic, Mathew began offering cookies each week for preorder after an astounding number of replies to an Instagram story to gauge interest. He immediately succeeded, baking hundreds of cookies each week, all available for contactless pickup each weekend on the front porch of his home, which was marked by a pink door (hence, the name). Rotating whimsical cookie flavors include Mathew's signature chocolate chip, a nostalgic, purple-splashed PB&J cookie, cotton candy cookies, and more. They’re available by the cookie, but can also be purchased by half-dozen or by the dozen for sharing (though one may not want to). Rotating “gluten-free-ish” options are also available — wheat-free cookies, but they are made in the same kitchen as the other cookies. A baby pink menu beside the window lists flavor options for the day, while fun polaroids of each cookie list ingredients on the right. On the left, a merch wall displays neon logo shirts, mugs, hats and more for sale. On opening amid a pandemic with no end in sight, Mathew says he just wanted to bring some type of comfort during a scary, uncertain time for all. He began with the classic chocolate chip and built on from there, adding new classic and reimagined flavors each week — most all of which are now featured on a rotating basis at Pink Door's tiny storefront and walk-up window. “I’ve wanted to open a cookie shop since I moved to Nashville, and even though it was the year of most uncertainty, I just felt like everyone needed cookies. What started as texted orders and front porch pickups has led to lots of new friends, and now a place for sharing what I love with anyone needing a sweet treat. I just want to try and help make your day a tiny bit better,” says Mathew.

Photo by @diningwithdeliajo

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With hundreds of dresses to choose from, your personal Bella stylist is ready for anything, whether you’re getting married in a grand ballroom or on the family farm. We’ll guide you through the fabrics, colors and styles to find the perfect looks for your dream day. You’ll have a personal shopping experience, combined with online convenience. If your girls live within 5 miles or are scattered across 5 states, there are 60 Bella locations in the US to provide complementary fittings.

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615.794.7415 • TENNESSEEVALLEYHOMES.COM 40

GU I DI NG YOU HOM E 4274 OLD HILLSBORO RD | FRANKLIN, TN 37064 $2,400,000 | 3 BD | 3 BA | 1 BA | 2,120 SF | 1 ACRE Located in coveted Leipers Fork Village near restaurants and shops, this renovated charmer blends historical charm with chic country living. The home has unique details including a wrap-around covered front porch, an outdoor entertaining deck with a built-in grill and swing, and several custom touches on the interior, making it one of a kind. With an acceptable offer, the seller will include plans for an extension that convey with property giving you nearly 4,000 sqft.

HAVEN STAR HOLLOW | 0 PEWITT RD - LOT 6 FRANKLIN, TN 37064 $6,995,000 | 5 BD | 6 BA | 1 1/2 BA | 5,396 SF | 5 ACRES Haven Star Hollow is a gated boutique estate community in the highly coveted Leipers Fork area of Franklin. Renowned architect Roger Charles brings contemporary glass farmhouse architecture that is truly one-of-a-kind to the area. This stunning 5-bedroom home will be custom built by acclaimed Mark Poe Builders on an incredible 5-acre parcel which features its own private creek. For more info, visit havenstarhollow.com.

6507 EUDAILEY COVINGTON RD | COLLEGE GROVE, TN 37046 $6,900,000 | 5 BD | 4 BA | 2 1/2 BA | 6,467 SF | 21 ACRES Stunning 21-acre equestrian farm with stately home and expansive views perched on the hilltop where you can see for miles and enjoy the TN hills. This farm truly does have it all with gorgeous four-board black fencing, a pond, a 2-bedroom guest house with workshop, a 5-stall horse barn that could expand to 13 stalls and a 100x200 arena with German Geotextile Footing, all steps away from the prestigious golf community, The Grove.

0 KINNARD SPRINGS RD | FRANKLIN, TN 37064 $3,600,000 | 50.55 ACRES Tucked in at the end of a private cul-de-sac of Kinnard Springs subdivision you will find nearly 50 acres of rolling hills of endless privacy. The property is approved for a 5 bedroom site for you to come build your dream home and have nearly 50 acres as your playground. With great hilltops and valleys and extensive trails, this property really does have it all.

ERIN KRUEGER Team Lead, Realtor® ABR, ASP, CRS, CLHMS, Affiliate Broker, MBA m. 615.509.7166 | o. 615.475.5616 | erin@erinkrueger.com erinkrueger.com | @theerinkruegerteam Top Selling Team 5 Years in a Row (2016-2020) The Erin Krueger Team is a team of real estate licensees affiliated with Compass RE, a licensed real estate broker and abides by equal housing opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. No statement is made as to the accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed. Nothing herein shall be construed as legal, accounting or other professional advice outside of the realm of real estate brokerage. To reach the Compass RE office, call 615.475.5616.

Spooky Spirits: The Best Fall Sips in Brentwood The fall season ushers in a wave of treasured seasonal flavors alongside its cooler air. With notes of pumpkin, cinnamon, cloves and apple often at the forefront of fall food menus, the same can be found in cocktails at some of Brentwood’s best bars. There’s nothing spooky about these spirits – only carefully brewed cocktails ready to be enjoyed all autumn long. Firebirds Wood Fired Grill | Harvest Punch Nestled in the Seven Springs area off Old Hickory Boulevard, Firebirds is famous for its steaks, seafood and, of course, cocktails. With a lodge-inspired atmosphere, Firebirds serves up cozy vibes all yearlong. This fall, grab their Harvest Punch, a smoked sipper built with Hendrick’s gin, c rème de Cassis, black tea, fresh-squeezed lemon juice and cinnamon elixir. The witches and wizards go to work behind the bar, serving this delicacy tableside already brewed, and even smoking. Ludlow & Prime | Hocus Pocus Punch While the Sanderson Sisters may not be found scheming behind the bar at Ludlow & Prime, one can grab a Hocus Pocus-inspired cocktail there this fall. The potion behind the Hocus Pocus Punch calls for Myers dark rum, Cheerwine and a special mix of seasonal spices.

This brew pairs perfectly with Ludlow & Prime’s robust seafood-forward menu. 55 South | Bloody Mary Fall and football season go hand-in-hand, and 55 South is one of the best spots in town to catch your favorite team. Serving brunch every Saturday and Sunday until 2:30 p.m., their Bloody Mary is handcrafted with tomato juice, choice of vodka and plenty of peppery spices, topped with citrus wedges and olives. Be careful, you may catch Dracula sipping what is sure to be his favorite libation in front of their big screens this fall. Amerigo | Bitter Reserve Treat yourself to a stateside trip to Italy this year with a visit to Amerigo, located on the north side of Cool Springs. Between decadent bites of pasta, pizza, wood-fired meats and fresh seafood, warm up from the autumn chill with a Bitter Reserve. This bourbon-forward cocktail is crafted with Woodford Reserve, sweet vermouth, Campari and Mr. Black’s cold brew liqueur. The final ingredient in this perfect potion? Three coffee beans are placed carefully on top as a garnish. Which haunt will you visit first for this spooky season?

ARTICLE BY KELLIE WALTON BENZ

H AP PY H OU R | FOOD + BE VE RAGE

Photo courtesy of Firebirds Wood Fired Grill

Photo courtesy of Ludlow & Prime

Photo courtesy of 55 South

Photo courtesy of Amerigo

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C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

AN AFFAIR TO R E M E M BER HIGH-QUALITY CATERING FOR EVERY PALATE PREFERENCE

Whether preparing food for a 5,000-person gala or for an intimate dinner for two, the A Catered Affair team wants to provide every guest with a thoroughly enjoyable culinary experience. It begins with the presentation of the dish, which should set high expectations. “Taste is of utmost importance, but there’s also a saying that we eat with our eyes, and it’s really true,” says owner Kellie Bryson, who also owns the historic manor and event center, Legacy Farms. “People need to be interested before they take a bite.” When it comes to taste, her goal is for guests to be truly delighted with the flavor combinations and to remember the food once the plates have been cleared away. To do this, she carefully chooses all ingredients. “We make everything from scratch using fresh ingredients, never frozen, and that makes a huge difference,” says Kellie. After being in business for 26 years, she doesn’t rest on her laurels; she pays attention to client feedback to ensure she is honoring guests’ preferences.

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And, since those preferences can change over time, she revises menus accordingly. “We do custom menus to make sure we’re meeting trends and palate preferences. Right now, there’s an emphasis on food stations and small bites, such as tapas, and that’s with corporate events as well as weddings.” Kellie says she also dresses and decorates food stations beautifully because she believes it makes the whole atmosphere more fun. Of course, the service is top-notch.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

“We're never going to skimp on service,” she says. “We're always going to have really strong ratios to make sure guests are taken care of because you have to have both great food and great service.” Along with weddings and corporate events, A Catered Affair provides catering services for many other celebrations such as birthday parties, family reunions and nonprofit galas. A party planner is also available to help guests plan the perfect gathering. ACateredAffair.net

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ARTICLE BY JULIE BROWN PATTON | PHOTOGRAPHY BY MAYTER SCOTT

Part of the hard working barbecue crew at Shotgun Willie's.

REAL TEXAS BARBECUE IN TENNESSEE PITMASTER BILL LAVIOLETTE SERVES UP STANDOUT MEATS, SIDES, AND SMILES AT SHOTGUN WILLIE’S

LOCA LS ON LY | FOOD + BE VE RAGE

Barbecue smiles -- Bill Laviolette, owner/pitmaster of Shotgun Willie's, loves serving up those messy grins from his authentic Texas BBQ spot at 4000B Gallatin Pike in Nashville. "The only cure for barbecue obsession is to eat some," Bill assures.

BILL L AVIOLET TE

Bill relocated from Texas to Nashville in 2008, and five years later opened a bakery specializing in the Tex-Czech treat, kolaches. Looking for ways to expand the menu and bring more of his Texan roots to the Music City, he began smoking brisket for kolaches. He says the feedback he received made him realize his dream of having a barbecue stand actually could happen. By 2016, his Shotgun Willie’s BBQ food trailer started popping up around Nashville. The rest of the story plays out like a Willie Nelson song. Bumps in the road led him to close shop in mid-2017, but in October of that year, Nashville Scene named his brisket “Best in Nashville - RIP.” He says this silver lining during a dark time was exactly what he needed to keep the dream alive for two years and "pretty much led him" to where he is today. In 2019, he anchored from a brick-and-mortar spot in the Inglewood neighborhood. On May 16, 2020, he opened his current restaurant. Bill says one of the key differentiators in the flavor of his barbecue is that he uses white oak rather than the more common hickory wood in their smokers. Additionally, Bill goes for top-quality meats. He adds that he proudly serves prime-grade brisket from DemKota Farms, one of the nation’s leading Angus beef programs. Their pork shoulder and ribs are 100% all-natural, fresh premium pork from Allegiance, a Midwest network of 24 single-source family farms. Made in small batches in San Antonio since 1949, each link of Kiolbassa served at Shotgun Willie's is crafted with premium cuts of beef and hand-blended spices, then smoked to perfection. But it’s not all about the meat at Shotgun Willie’s BBQ , reminds Bill, citing from-scratch sides, such as fresh daily Four Bean Baked Beans, Mr. Tony’s Magic Green Beans, Dill Pickle Potato Salad, Honey Poppy Seed Slaw and Queso Mac-n-Cheese. Desserts are also made in-house and from scratch, including their 'World Famous Bournana Pudding,’ with Jim Beam Bourbon, house-made pudding, fresh bananas, fresh whipped cream and vanilla wafers. Or, there's the rich, chocolatey Texas Sheet Cake, based on a recipe served at the finest church potlucks and family get-togethers around the Lone Star State. Bill says they will offer smoked turkey breasts, prime brisket, and sides including garlic mashed potatoes during the holiday season. The restaurant is open every Wednesday through Sunday from 11 a.m. to 3 p.m. -- or "until sold out," as Bill reminds. 615.942.9188 SGWBBQ.com

OCTOBER 2 0 2 2

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Dr. Herrmann provides quality, ethical, necessary dental care to patients in a novel relaxing environment. ACCEPTING NEW PATIENTS! BOOK ONLINE OR CALL TO SCHEDULE

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1648 Westgate Circle Suite 208 in Brent wood

THE MAIDS TEAM GOES ABOVE AND BEYOND. ®

AND UNDER.

615-448-6047 | MAIDS.com Locally owned and operated.

Certain trademarks used under license from The Procter & Gamble Company or its affiliates.

THE MAIDS + MR. CLEAN ®

WEALTH MANAGEMENT CapStar Wealth Management has the flexibility to offer you access to a wide range of non-proprietary products and services - without the obligation to sell any particular investment or brand - keeping our focus solely on your wealth management and legacy objectives. As your financial advocate, we leverage these valuable resources to prepare and deliver sound investment ideas designed exclusively to support your financial and personal aspirations.

MIKE BURKE VP, Wealth Advisor Brentwood 615-732-7498 mburke@capstarbank.com Securities and advisory services offered through LPL Financial (LPL), a registered investment advisor and broker-dealer (member FINRA/SIPC). Insurance products are offered through LPL or its licensed affiliates. CapStar Bank and CapStar Wealth Management are not registered as a broker-dealer or investment advisor. Registered representatives of LPL offer products and services using CapStar Wealth Management, and may also be employees of CapStar Bank. These products and services are being offered through LPL or its affiliates, which are separate entities from, and not affiliates of, CapStar Bank or CapStar Wealth Management. Securities and insurance offered through LPL or its affiliates are: Not Insured by FDIC or Any Other Government Agency

Not Bank Guaranteed

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Locally Owned and Operated, proudly serving Williamson County for over 26 years. OCTOBER 2 0 2 2

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C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Celebrate Fall Dining at June and Audrey CELEBRITY CHEF SEAN BROCK’S FIRST SOLO VENTURE AND SHOWCASE RESTAURANTS IN NASHVILLE

ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY BY JAMES WILLIAMS

Southern American celebrity chef and cookbook author Sean Brock is on a self-proclaimed mission to contribute to Southern culture, community and cuisine in lasting and impactful ways. The chef is doing exactly that in Nashville through his two recently opened restaurants that provide unmatched culinary experiences. This July, Sean launched a "very Zen," tasting menu restaurant called June. Located in East Nashville’s McFerrin Park, the new restaurant has just 37 seats and was intentionally designed to create intimate, experimental journeys about exploring the freshest, most luxurious ingredients in novel ways. Rather than traditional courses, meals are served in what Sean refers to as “acts.” Each dinner service has five acts, composed of 18 to 20 different preparations. This long-format tasting menu with several small bites in-between courses is known as “oshinogi” in Japanese dining.

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“I wanted to do more than just cook food at Audrey. I wanted to create a place that allowed our team to be healthy and happy. We strongly believe the health and happiness of our team will allow us to take better care of our guests.” — Sean Brock

“My goal for June is to always push what's possible with Southern food and hospitality. From my perspective, a tasting menu provides an opportunity to share the best products and techniques available,” Sean declares. He says he plans to update the June menu eight times a year, twice each season. Literally just downstairs from June's space is sister restaurant Audrey, which Sean opened in October 2021 as his fivecourse flagship Music City dining establishment. For it, he says he drew inspiration from his Appalachian roots, Southern traditions, and his maternal grandmother, Audrey. (June is Audrey's middle name.) Raised in rural Virginia, he's actually been involved in the repatriation of the Southern pantry and cuisine for a couple of decades. Audrey's menu includes selections such as strawberry gazpacho, Jimmy Red corn grits, greasy beans and Bucksnort trout. The Bar offers five distinct, new cocktails daily, which are made with only three seasonal ingredients each, sourced locally to reflect Appalachian regional tastes, such as pawpaws. Many people know Sean through his recipes. In 2010, he won the James Beard

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Award for Best Chef/Southeast and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times bestseller and winner of the 2015 American Cooking James Beard Award. In 2019, he released his second cookbook, South, which was nominated for a James Beard Award and also became a New York Times bestseller. Sean hosted season two of the Emmy Award-winning television show Mind of a Chef, produced by Anthony Bourdain. He was featured on season six of the popular, food-centric Netflix show, Chef’s Table. Both June and Audrey are located at 809 Meridian St. 615.988.3263 AudreyNashville.com JuneNashville.com Note: Southern food crusader Sean also operates in Nashville The Continental restaurant at 1000 Broadway, Suite 101, as well as Joyland, a comfort food haven, at 901 Woodland St., Suite 101.

100 Southeast Parkway | Franklin, TN 37064 | 615-790-1712 www.bathandkitchenideacenterfranklintn.com Consultation by Appointment

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www.woodmontrealty.com ©2022 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway symbol are registered service marks of Columbia Insurance Company, a Berkshire HathawAy affiliate. Equal Housing Opportunity.

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H OT SP OT | FOOD + BEV E RAGE

Golf Sanctuary Is A Food Haven, Too GOLF, DINE, SOCIALIZE AND CONDUCT BUSINESS IN THIS EXCLUSIVE BRENTWOOD SETTING ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY PROVIDED FROM CHEF JOEY RAY

The relatively new, indoor Golf Sanctuary in Brentwood is known as “a club of clubs” due to its convenient location sitting among seven country clubs. Furthermore, this popular spot already is also known for its memorable meals and cocktails, thanks to The Golf Sanctuary's Executive Chef Joey Ray, who also serves as its director of food and beverage. "We provide a quality-driven, American bistro vibe, similar to what Europe is known for. The food is classy but not pretentious, and we have elevated comfort food as well," says Joey. "We want our clients to have a unique food experience each and every time." Taking part in the Sanctuary’s state-ofthe-art environment and first-rate membership service involves outstanding food choices and beverages, assures Joey. He operates the commercial kitchen, sprinkling in his Napa Valley- and New Yorkcurated practices. After relocating from a 10-year run in Napa to Nashville in 2016, he led Union Station Hotel’s culinary team through a massive reconception initiative. Since then, diners also got to sample his culinary creations as the executive sous chef at The Hermitage Hotel and southern regional chef for The Ainsworth-Nashville. "At The Sanctuary, we can handle up to 27 to 30 golfers at a time and up to 99 total guests, including dietary restrictions," Joey confirms.

This chef says he especially enjoys hosting special events, such as wine, tequila or bourbon tastings, some of them held as private events. "Given my Napa experiences, I'm really happy with the wine tastings we're providing in Nashville." In fact, many of these tastings are attended by only 30 participants, at the most, who have to be "in the know" to even be aware that they're offered. "Our members only know about the tastings, and then it's word of mouth. These are coursed meals with wine and food pairings of custom menus, often in tapas style. The tastings give me a chance to be super creative, the staff has fun and the attendees have an amazing time," Joey says. He holds a bachelor's degree in hotel, motel and restaurant management from The Culinary Institute of America, however, Joey confides that much of his early food knowledge was learned at the apron strings of a woman he calls Granny Patterson. She shaped much of his approach to food preparation, specifically regarding old-fashioned Southern food that he helped her prepare, such as biscuits and gravy, chicken and dumplings, venison and pickles made from peeled cucumbers. This 25-year culinary veteran participated in charity programs, such as the Napa Valley BBQ & Beer Battle, winning the "best barbecue" title for multiple years. CONTINUED > OCTOBER 2 0 2 2

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Additionally, he served as the host chef and competitor for the Nashville Cochon555 competition. Joey says he's enjoying how flexible he can be with the current food options, incorporating local produce and ingredients "whenever, and as much as possible." He adds that the menu is freshened on a quarterly basis. He also confirms that The Golf Sanctuary options will take on "heartier editions" the deeper into fall the season gets. "After all, Thanksgiving is my favorite day of the year, with cooking all day, wine and family around," he says. Citing a love for the flexibility in his current culinary role, Joey says he has a repeat client who often rents out the entire Golf Sanctuary dining room. "We've even had a seven-course tasting menu with a smoked theme, meaning every offering had a live coal or live fire element to it," he adds. At press time, Joey was working with a client to customize a menu for a 60th birthday celebration. "In these cases, I love to recreate any favorite meal items from the honoree's life." Even with all the custom, private food that Joey creates, he says many still enjoy his big-seller American Cheeseburger. However, ask about the' Joey Burger' on the Golf Sanctuary's secret menu -- are those truly housemade fermented chilies of some sort? "Life's too short to eat bad meals," reminds Joey. joey@thegolfsanctuary.com MyGolfSanctuary.com

H OT SP OT | FOOD + BEV E RAGE

A FOOD LOVER’S DREAM HOTEL IN M I D T O W N AT L A N TA

Epicurean Atlanta Celebrates Wonderful Flavors That Life Has To Offer ARTICLE BY DELIA JO RAMSEY PHOTOGRAPHY BY LUKE BEARD PHOTOGRAPHY

I NSP IR E D BY | EN TERTA I NME NT

An immersive, culinary-driven hotel in the heart of Midtown, Epicurean Atlanta offers visiting guests truly elevated experiences that span from culinary enrichment to impeccable hospitality. Epicurean Atlanta Epicurean is a member of Marriott International’s Autograph Collection and is the second location of the Epicurean Hotel brand, the first of which was a collaboration between Mainsail Lodging & Development and the legendary Bern’s Steak House in Tampa, Florida. Founded in 1956 by husband-and-wife restaurateurs Bern and Gert Laxer, Bern’s Steak House is world-renowned for its exceptional cuisine, use of fresh, quality ingredients, and extensive wine cellar featuring over half a million bottles. Epicurean Atlanta is a natural extension of this commitment to excellence, creating a fully immersive experience that celebrates the teaching of its namesake, Epicurus. Inspired by urban chic design elements and modern styles, Epicurean Atlanta offers 178 guest rooms including 22 spacious suites that give way to its sleek allure. Offering three on-site restaurants – Reverence, Aerial Kitchen & Bar and The Office Bar – each concept summons the curious and captivates the senses in distinctly different ways. CONTINUED > OCTOBER 2 0 2 2

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I NSP IR E D BY | EN TERTA I NME NT

Epicurean Atlanta’s signature restaurant, Reverence, serves up a delectable menu in a refined setting. Expect impressive dishes, such as caviar a la creme fraiche, champagne-infused canteloupe, and wood-grilled sous vide octopus and inventive meaty offerings like miso-brined duck breast and Turkish lamb kebab with apricot puree. Alfresco urban retreat Aerial Kitchen & Bar, located on the hotel's 9th floor Sky Terrace, is a one-acre lush escape delivering city views and irresistible charm through every season. Equal parts hospitality and style combine for an alluring vibe from morning to night, alongside bites like Cuban quesadillas, salmon in a mole verde sauce, and house-made ice cream sandwiches.

The Office Bar, a sophisticated lounge, offers craft cocktails alongside limited bar snacks. Travelers will be whisked away by the hotel’s amenities, including the Sky Terrace and its sweeping views, a gorgeous events lawn, and the Epicurean Theatre where guests will watch, listen and learn from an impressive lineup of notable chefs, winemakers, mixologists and artists alike. 1117 W. Peachtree St., NW Atlanta, Georgia 30309 EpicureanHotelAtlanta.com

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Love Language Food That Speaks To The Soul ARTICLE BY MYRA MCENTIRE

When Crosby Keltner signed the lease for the former Bound’ry location downtown, he needed a fresh concept and name for his new restaurant. “Every chef I’ve had the fortune of working with uses food to express their creativity ... to paint a picture,” Crosby says. “It’s how they communicate. It’s their love language.” Love Language is an upscale eatery that boasts a vibe best described as Pedro Almodóvar meets Andy Warhol (for delicious food and cocktails). “We really loved the bones of the building, and we kept it simple with green plants and fresh paint. The architecture speaks for itself,” says Crosby. Local artist Joe

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

Sannutti makes his mark inside, with riveting colorful art installations that play nicely with the early 1900s Greco-Deco edifice and minimalistic design. Offering a sophisticated menu featuring Spanish, French and Italian influences, the first-floor displays a sleek bar, cozy dining booths, and a generous counter with seating and a bird’s eye view of the wood-fired oven. However, Love Language isn’t just a pizza restaurant. “We structured the menu with lots of small plates to encourage shares for the table. We’re also planning a chef’s table with a limited set menu and wine and cocktail pairings,” Crosby says.

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Chef Brad Webb

Owner Crosby Keltner

LOCA LLY SOU R CE D | FOOD + BE VE RAGE

He adds, “I wanted to do something upscale, and finding the right chef was essential. I was very lucky to find Chef Brad Webb. He really engaged with me. When I described what I wanted, Brad said, ‘I can absolutely do all of that.’ He’s very sociable and engages with the patrons. He does table visits and talks to people about the food. That stood out to me in a big way.” Crosby recommends his two favorite menu items: the Beef Tartare with capers, confit yolk, and EVOO toast, and the Molasses Durac Pork Chop with cannellini beans, cippolini, and Jimmy Nardello peppers. Wood-fired pizzas -- Margherita, Garden, and Bianca -- are also on offer. As for drinks, Crosby suggests Out of Bound’ry, a bourbon cocktail named in honor of the building’s history. “In addition to cocktails, we have a 25-bottle wine list that we’re growing into 150 bottles over the next few weeks, and we’re ramping up our happy hour.” Renovations are underway on the second-floor bar. “It still has the garage doors that open up like windows. We plan to use the mezzanine for cocktail space and small parties. The third floor will have its own identity as an event space, and it’s called The Caldwell. Brittany Olsen, the owner of Studio B Consulting, has run events worldwide, and now she’s helping develop concepts for us. We’ve already had about 30 events there, from small birthday parties to concerts for 200 people." Outside caterers are currently allowed, but eventually, Love Language will handle all food in-house. As for the vibe, Crosby says, “Today, it’s good to be Instagramable. We can do a lot of fun stuff with the food and cocktails. It’s a great spot for date night, girl’s night, a business dinner, or a place to meet friends for drinks before a night out." With infinite opportunities for that picture-perfect moment, social media enthusiasts will delight in the decor and imminently photographable food.

“Every chef I’ve had the fortune of working with uses food to express their creativity ... to paint a picture.”

“Ultimately,” says Crosby, “we’re bringing an iconic location back to life. Love Language is happy to be a part of the restaurant scene in Nashville.” Located at 911 20th Avenue South in Nashville, Love Language is open Wednesday through Sunday, 4-10 p.m. Love Language Menu and Reservations: LoveLanguageNash.com Love Language IG: Instagram.com/ lovelanguagenash/?hl=en The Caldwell IG: Instagram.com/ thecaldwellnashville/ Artist Joe Sannutti IG: Instagram.com/ sannutti/?hl=en Studio B Consulting IG: Instagram.com/ studiobconsulting/

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Chicken Pot Pie Casserole If you are a fan of chicken pot pie and intimidated by making at home because of the pie crust, look no further. Try this stressfree recipe with a biscuit topping instead.

C HIC K E N P O T P IE C A S S E R O L E INGREDIENTS • 4 tbsp. butter • 3 medium carrots, diced (about 1 1/2 cups) • 3 stalks celery, diced (about 1 1/2 cups) • 1 large yellow onion, diced (about 1½ cups) • 1 tsp. chopped fresh thyme • 1 tsp. kosher salt, divided • 1/2 tsp. freshly ground black pepper • 4 tbsp. all-purpose flour • 2 c. whole milk • 1 c. low-sodium chicken broth • 1 tbsp. Dijon mustard • 1/2 tsp. garlic powder • 4 c. cooked shredded chicken • 1 c. frozen peas • 1 (16.3-ounce tube) biscuit dough

EAT R IGH T | FOOD + BEVE RAGE

DIRECTIONS 1. Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas . 2. Transfer mixture to a 13”-x-9” baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.

3. Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.

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DEEP DISH AND DELICIOUS Variety Of Pies To Please Every Palate

ARTICLE BY SUE BALDANI

Some of the best recipes are passed down through families. Sharing the delicious results of those recipes with others is a true gift. “Every family has a signature thing they usually make,” says Brentwood native Chad Collier, co-owner of Papa C Pies with his father, Gary. “My dad was the oldest of five boys, and apple pies were my Grandma Elsie’s thing.” When they wanted to replicate her pie, they discovered she didn’t have a written recipe. “We had to wait for her to come visit at Christmas and then watch what she was doing and measure everything out,” he says. They began to share these pies with family and friends; the pies were so popular that they decided to sell them to others. After working in various commercial kitchens over the years and selling at farmer’s markets and festivals, they opened Papa C Pies in Brentwood in 2016. Today, the bakery offers a great variety of pies. Many, especially the fruit pies, follow the recipes of Grandma Elsie and are called Legacy Pies. The popularity and availability of their fruit pies mainly follow the seasons. “We do fresh strawberry pie only in May and June, blueberry in June, and peach in July,” says Chad. The bakery's cream pies include key lime, coconut and lemon ice box. There are pumpkin and Southern pecan pies, sweet potato pies, Reese’s peanut butter pies, decadent Ghirardelli chocolate pies and many more delicious and unforgettable choices. The ingredients that go into the pies are always carefully chosen. “We use unbleached whole-wheat flour and real butter,” Chad assures. “Our pecans mainly come from Georgia, which is known for its pecans and nuts. We like to get our peaches from Georgia, too, as well as from Alabama, since they grow some of the best. We import rhubarb from Michigan and Ohio; we're one of the few bakeries in Nashville that actually make a rhubarb pie.”

LOCA L’S CH OICE | FOOD + BE VE RAGE

Cherry Pie

Key Lime Pie

Many of the bakery's apples come from Washington, and blueberries, blackberries and cherries come out of Michigan. Pies also come in a variety of sizes. There’s a 4-inch single tart, a medium 6-inch pie, a deep dish 9-inch and an 11-inch, which weighs almost 5 pounds. Papa C Pies also can be found in some local restaurants, as well as Sperry’s Mercantile in Belle Meade. They’re available for delivery in the local area and by mail across the country. 615.414.3435 PapaCPies.com

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TENNESSEE

8 SPORTS BARS PRIME FOR FOOTBALL TIME IN TENNESSEE Settle In With Wings, Nachos And Beer For Watching College And Titans Football ARTICLE BY DELIA JO RAMSEY

T R E N D SE T T E R | EN TERTAI NME NT

photo by Nashville Underground

Scoreboard Bar & Grill: Open since 1996, this bar and grill across from the Opryland Hotel is most known for smoked barbecue and hot chicken — but it’s also a popular place to watch football. Party Fowl Donelson: The Donelson outpost of the hot chicken-joint-meetssports bar boasts a whopping 46 TVs and six sound zones. Corner Pub Downtown: Corner Pub Downtown features big screens galore — capped off by a massive 48-foot LED video wall. The large Vegas-style bar offers 48 draft beers, which pair well with football, wings, nachos, and cheese fries. DawgHouse Saloon: Crimson Tide fans convene at the Music Row bar that calls itself “a music row venue with a sports addiction.” It’s possible to see a TV screen from every single chair in the bar — so there’s not a bad seat in the house. South Side Kitchen & Pub: South Side Kitchen & Pub on Nolensville Pike has become a go-to neighborhood pub. It serves standard bar appetizers, salads, burgers, and entrees like fish and chips and chicken pot pie, but all are high-quality — don’t miss the nachos, an ideal gameday food. Crow's Nest: Green Hills' Crow's Nest is a two-story restaurant/bar packed with TV screens and plenty of seating. There’s loads of beer on tap, plus a solid bar food situation involving house-made pizza rolls, pickle chips, and pulled pork sliders. Nashville Underground: If bone-in Nashville hot chicken, BBQ , bowling, and Broadway are on the to-do list, it’s possible to do it all while also cheering on that favorite team. Nashville Underground, owned by brothers Joey and Gavin DeGraw, is a 55,000-square-foot, four-story bar and restaurant offering NFL Sunday ticket, playing featured games on the massive LED floor screen that otherwise poses as a dance floor.

photo by Nashville Underground

Bringle’s Smoking Oasis: Pitmaster Carey Bringle took his meat mastery to the Nations, this time dabbling in Texas-style barbecue (and real deal pastrami). The food is excellent, but the indoor/outdoor spot is also prime for dog-friendly dining and game day too. OCTOBER 2 0 2 2

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Conference For Professional Success

Women Sharing Their Knowledge In Dynamic, Inspiring Atmosphere ARTICLE BY SUE BALDANI

EDU CAT ION COR N E R | LI F E + CULTURE

TN Women Connect was founded in 2020 by Nashville native and realtor, Lucy Miller, when she couldn’t find a women’s networking option that was the right fit for her. TN Women Connect is a way for businesswomen to network, collaborate and learn. In addition to monthly gatherings, its first annual conference was held last year. It was a huge success, and the organization is thrilled to bring an even more dynamic conference to the women of Tennessee this year. Here, Lucy shares details about the conference being held on Oct. 20 at the Loveless Café Barn. Tickets are available at TNWomenConnect.com. What are the main goals of these conferences? We’re providing valuable, actionable business tips. Not just inspiration, but takeaways that can be put into place in your business. Tell us why you chose to make this year’s theme “Abundance.” Tennessee Women Connect is all about abundance! There's a lot of collaboration that happens with our attendees. Being able to bring women together from the same and different industries is important because everyone has different backgrounds, stories and skill sets to share. Why were these particular women chosen to speak at this year’s conference? Sherry Deutschmann, Keynote Entrepreneur, author, and advocate for entrepreneurship Three Tips to Make Your Business More Profitable: Sherry’s expertise is invaluable. She’ll be speaking about three ways to build more profitability within your business, which go hand in hand with abundance. My hope is that every person attending will embrace an abundance mindset, and learn new things. Kirbee Miller Founder, KiNiMi Kitchen and Kirbee + Co Nourishing an Abundant Mindset: Kirbee’s a dynamic speaker and truly embodies the abundance mindset. She’ll share firsthand what it feels like to create and grow a phenomenally successful business.

Deeannah Seymour CEO and Founder, pH-D Feminine Health Five Things to Know Before Starting Your Business: Deeannah will be sharing lessons she learned along the way – things she wished she had done differently or known about earlier on in her career. Although many of our women are not in the early stages of their businesses, there's always something to learn from entrepreneurs like her. Tina Phillips CEO & Founder, 615innovations LLC The Top 5 Reasons Why Your Prospects Don't Buy (and How to Change That): Tina will share information about converting prospects and how to master the entire sales process. The topic of sales is one that's so important for our attendees. Teresa White Business Coach Networking Done Right: Teresa works with smalland medium-sized businesses on more than just networking; she really helps entrepreneurs grow their businesses. She improves company culture, marketing, and supports the design of efficient processes. Brielle Cotterman Publicist The Power of Story: Brielle is a publicity expert and celebrity maker who works with businesses to help showcase their stories in order to grow. This interactive workshop will challenge our audience to think of story in a new way as we walk through how I built TN Women Connect, what prompted me to start it, and my backstory. Tell us about Success Stories. We have four amazing panelists who will share their stories of incredible success - sometimes against all odds: Raven Hernandez, CEO, EARTH RIDES; Jamie Heard, co-founder and executive director, Faithfully Restored; Shani Dowell, CEO, Possip; and Heather Locke, CEO, Hammersmith Support. This panel will be live at the conference and available later on as a podcast episode. This year’s event offers tips for women who are seeking to create curated connections, network with like-minded women and walk away with actionable steps to take their business to the next level.

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MEET MIDDLE TENNESSEE’S C U L I N A RY TA S T E M A K E R S ARTICLE BY KELLIE WALTON BENZ

Five fun food influencers to follow on social media

If looking for a night on the town or hoping to create a culinary masterpiece in one’s own kitchen, Instagram can be a great place to start. Meet some of Middle Tennessee’s most prominent food influencers shedding light on the best restaurants, recipes and more!

DE LI A JO R A M SEY @D IN IN GW ITHD E L IA J O

Brentwood Lifestyle’s very own managing editor has a robust background spanning the food scene, from journalistic contributions in Eater to her personal brand, Dining with Delia Jo, with her Instagram following surpassing 15,000 hungry Middle Tennesseans. Keep your eyes on the screen as Delia Jo dines with Phil Rosenthal on the new season of Somebody Feed Phil, premiering Oct. 18. 92

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

CHARLES HUNTER III

M ICH EL E W I L S ON

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Charles Hunter III is a personal chef, recipe developer and workshop host on the newly launched Magnolia Network. Charles’ in-home catering company, The Salted Table, prepares curated meals right in homes or event spaces. Follow his eats and adventures in the culinary world on Instagram, or join his Patreon for new recipes each month.

As her username suggests, Michele focuses on sips, sugars and everything in between. What began as a cookie business transformed into a space for living a healthy, balanced life. See Michele’s confectionary creations, healthy recipes, tips and tricks and more on Instagram.

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An account focused solely on food and drink in the area, the @NashvilleTNEats account places a deserved spotlight on restaurants, bars, dishes, drinks and chefs. Find a next favorite haunt through their swoon-worthy food photos and thoughtful reviews.

Who’s a food fan? Join Kate’s nearly 100,000 followers as she places a spotlight on the area’s culinary bests. Looking for Middle Tennessee’s most delectable burger, pizza, sushi or sweets? Need casual takeout or an opulent night out? Kate’s curated feed has it covered.

LOCA L LIM E LIGH T | FOOD + BE VE RAGE

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AW Skin Co. ARTICLE BY LINDA DOHSE | PHOTOGRAPHY PROVIDED

Discover Exceptional Skincare and Wellness

S KIN CA R E | BEAU TY

What began for Amy Hatcher, APRN, as her own general medicine practice with a part-time focus on aesthetics led to the opening of her now-thriving AW Skin Co. medical spa and wellness centers. Amy founded AW Skin Co. in Murfreesboro in 2008. The Westhaven location opened in 2018, with their new Cool Springs location opening this month. “We’re excited about our additional Franklin location at McEwen Northside,” says Amy. “This has been a dream that is finally coming to fruition. I grew up in Williamson County and Franklin is home. It’s such a natural fit.” She explains, “I closed my general medicine practice in 2017 to focus fully on aesthetics and growing AW Skin Co. I started AW Skin Co. to offer an exceptional experience in skincare services and products. Wellness has always been an integral part of our personal lives, so it was a natural transition to bring this component into our practice in 2018.” With a background and degree in Anti-Aging and Metabolic Medicine, Cary Hatcher, APRN, joined the practice as wellness director. In addition to Botox, dermal fillers and laser skin rejuvenation services, AW Skin Co. offers IV hydration, medically managed weight loss, gut health, and their most sought-after wellness service, hormone therapy. She adds, “We are leading the way in what’s new in the industry, and we’re excited to offer the skin hydrator SkinVive this fall along with a new dermal filler, Volux, for jawline enhancement."

"We know most clients’ goals are to look and feel youthful and vibrant. They want to look great for their age but also look natural. We spend time with clients reviewing all their concerns and options, customizing an aesthetic and wellness plan that fits their needs.” Amy notes the best skin health plan usually includes a combination of skincare, injectables, and laser services for collagenesis and/or pigment improvement, and wellness support. Hormone balance and food sensitivity testing often go hand-in-hand with a great skincare routine. “The goal is not just to make the skin look great, but for it to function more youthfully,” she says. “Building collagen and elastin, and suppressing red and brown pigment in the skin caused by sun damage, are key components of youthful skin. We offer IPL for pigmentation and sun damage improvement, Secret RF radiofrequency microneedling to support and boost collagen, and Fraxel if a client wants it all. No matter what the concern or beauty budget, we work together with clients and educate them on all their options so they can choose an individualized self-care and skin health plan that will truly give them the best results.” “Clients come to us for a boost of confidence. Every single day, our clients walk out a little taller than when they came in. It’s what still excites me. Feeling healthy, attractive, confident, and committing to self-care are all so incredibly empowering.” AWSkinCo.com

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“Clients come to us for a boost of confidence. Every single day, our clients walk out a little taller than when they came in. It’s what still excites me. Feeling healthy, attractive, confident, and committing to self-care are all so incredibly empowering.”

S KIN CA R E | BEAU TY

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