Franklin, TN October 2025

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MAR KING MILESTONES WITH NEW MUSIC AND CHRISTMAS TOUR

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PRIMMFARM.COM

A Full Spectrum Of Exceptional Imaging Services, Close To You

Williamson Health has four world-class imaging facilities across Williamson County to ensure you get the preventative care you need, no matter where you live.

Our advanced breast imaging technology and proximity to The Turner-Dugas Breast Health Center makes your experience more convenient and less stressful—speeding up the coordination between physicians and imaging while minimizing wait time.

We even perform breast biopsies on-site and utilize the latest generation of magnetic resonance imaging (MRI), which doubles the strength of a typical MRI, resulting in exceptional detail in imaging and faster scan times.

FRANKLIN: 4601 Carothers Parkway, Suite 100

FRANKLIN: 3000 Edward Curd Lane (at Bone and Joint Institute)

FRANKLIN: 4321 Carothers Parkway (Williamson Medical Center)

THOMPSON’S STATION: 1106 Elliston Way, Suite 104

Flavors of Fall

Dear Readers,

Do you have an appetite? Grab some snacks and the drink of your choice as this issue will no doubt make you hungry.

We begin with Laura Huston of Belle & Bottle, whose work proves that a bottle of wine can be far more than a pairing with dinner. Through her thoughtful curation and the Belle & Bottle Foundation, she is building bridges between winemakers and wine lovers, while also opening doors for women entrepreneurs. Every pour tells a story of the vineyard, of the maker, and of the community it touches.

Closer to home, Jessica Wilkerson of O.P. Jenkins Furniture & Design reminds us that the dining table remains the true heart of the home. Her design philosophy highlights the importance of gathering spaces, where meals become memories and conversations linger long after the last plate is cleared.

From the soil to the supper table, David Stelzer of Azure Standard shows how organic farming and intentional stewardship create food that truly sustains. His family’s work has grown into a nationwide movement, but at its core, it is still about a simple truth: healthy soil produces healthy food, and healthy food strengthens families and communities.

And finally, our cover story features singer/songwriter Chris Young. This fall he celebrates major milestones with the release of his 10th studio album, I Didn’t Come Here to Leave, and the eighth anniversary of his Grand Ole Opry induction. He is launching his first Christmas tour and continuing his commitment to giving back through mentorship and support for future music professionals.

I hope these stories inspire you to see food and drink not only as essentials but as experiences that bring us together and invite us to celebrate life’s everyday moments.

Warmly,

ATHENA WEST, PUBLISHER

@FRANKLINTNLIFESTYLE

Franklin Lifestyle is available for pickup at the following locations:

• Whole Foods - Franklin

• Fork of the South - The Factory at Franklin

• Saint Goose - Downtown Franklin

• The Parker House on Main - Downtown Franklin

• United Country Real Estate - Leiper’s Fork

• Local doctors and professional offices around the area

October 2025

PUBLISHER

Athena West | athena.west@citylifestyle.com

EDITOR

Maria Dinoia | maria.dinoia@citylifestyle.com

SOCIAL MEDIA COORDINATOR

Emily Smith | emily.smith@citylifestyle.com

PUBLICATION DIRECTOR

Karen Creason | karen.creason@citylifestyle.com

CONTRIBUTING WRITERS

Sophie Brock, Athena West, Marty McGinley, Laura Huston, Heidi and Brent Hyland, Spencer Askew, Benton Cotter

Corporate Team

CEO Steven Schowengerdt

COO Matthew Perry

CRO Jamie Pentz

VP OF OPERATIONS Janeane Thompson

VP OF SALES Andrew Leaders

AD DESIGNER Josh Govero

LAYOUT DESIGNER Rhiannon Coffman

QUALITY CONTROL SPECIALIST Anna Minnick

Understanding TMJ Pain and Finding Relief

If you’re over 50 and experiencing jaw pain, tightness, or clicking, you’re not alone—and you’re not imagining it. Many women develop symptoms related to Temporomandibular Joint Disorder (TMJ or TMD) and assume it’s just part of aging. But TMJ pain is not something you have to live with. Relief is possible—at any age.

What

is TMJ Disorder?

The temporomandibular joints connect your jaw to your skull. TMJ disorder occurs when there’s dysfunction in this system of muscles, joints, and ligaments. Symptoms range from mild clicking to severe pain, difficulty chewing, headaches, or even ringing in the ears.

Women over 50 are particularly prone to TMD due to factors like stress, hormone changes, arthritis, or long-term teeth grinding. Many go undiagnosed, mistaking symptoms for sinus issues or tension headaches.

Dr. Kellye Rice | DMD, FAGD, ABDSM

Dr. Kellye Rice is a Fellow of the Academy of General Dentistry, a Diplomate of the Academy of Dental Sleep Medicine, and a graduate of Airway Health Solutions, dedicated to the ongoing care of children and adults with airway and breathing problems.

Common Symptoms of TMJ

• Jaw pain or tenderness

• Clicking or popping in the jaw

• Difficulty chewing or yawning

• Headaches or earaches

• Neck or shoulder stiffness

• Locking of the jaw

If these sound familiar, it might be time to take a closer look.

Why

TMJ Pain Often Goes Untreated

TMJ symptoms can be confusing and easy to dismiss—especially if you’re busy juggling work, caregiving, or a major life transition. Many believe surgery is the only fix, but that’s simply not true. Most cases respond well to conservative, non-invasive treatment.

You Have Options—and They Work

Custom

Dental Treatment:

TMJ-specialized dentists use 3D imaging and thorough exams to diagnose and create custom treatment plans. This may include a comfortable, personalized mouthpiece to realign the jaw, medications like antiinflammatories or muscle relaxants, and advanced therapies like laser treatments and trigger point injections. Screening for sleep apnea after 50 can also uncover underlying issues.

Self-Care at Home

TMJ dentists often recommend gentle jaw exercises, warm or cold compresses, and a soft-food diet during flare-ups. Red light therapy—especially when guided by a professional—has shown promise in reducing inflammation and pain. Avoiding habits like chewing gum or resting your chin in your hand can also help. And remember this key phrase: “Lips together, teeth apart.”

Physical

Therapy & Stress Management:

Chiropractors or craniosacral therapists can improve jaw alignment with hands-on techniques, massage, and dry needling. Stress is a major contributor, so incorporating meditation, yoga, or therapy can ease both emotional and physical tension that impacts the jaw.

You Deserve Relief

Living with TMJ pain can take a toll, but it doesn’t have to be your new normal. If you’ve been suffering in silence, know that help is available. Talk to your dentist or seek out a TMJ specialist who can guide you toward lasting relief.

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WHERE NEIGHBORS CAN SEE AND BE SEEN

1 - 7: Dove, Big Brothers Big Sisters, and Walmart brought their national Back-to-School Tour to Franklin, where students received free school supplies and Dove product samples and participated in self-esteem-building activities. The event is part of Dove’s Self-Esteem Project, a global mission to help young people reach their full potential.

15 - 21: The 30th annual Williamson Health Foundation Champions Golf Classic in August benefited more than 7,500 student-athletes across Williamson County. The tournament served as a fundraiser for the Williamson Health and Bone and Joint Institute of Tennessee athletic training program, and wrapped up with a fantastic after-party with country artists Luke Bryan, Chase Rice, Tyler Farr and Shane Min.

IRA Approved 1 to 5 Year Terms Fully Liquid After 12 Months Fully Collateralized Fully Audited Not Indexed to Stocks, Bonds, Interest Rates or Real Estate 1,200+ Investors

$300M+ In Cash Under Management

$1B+ In AUM

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A ROUNDUP OF

Franklin Fire Department Earns Statewide Recognition For Mental Health Leadership

The City of Franklin has received the Excellence in Fire Services Award from the Tennessee Municipal League (TML) for its outstanding commitment to firefighter wellness through a model mental health program that is setting a new standard for departments across the state.

The award highlights the Franklin Fire Department’s Behavioral Health and Wellness Program, a city-led initiative that takes a proactive, whole-person approach to supporting first responders.

The Tennessee Municipal League honors cities across the state each year for excellence in innovation, service, and leadership. FranklinTN.gov

Tennessee Whiskey Trail’s ‘Carols & Barrels’ Holiday Tasting Tour Returns

The Tennessee Whiskey Trail is bringing back the holiday  spirit  with the return of Carols & Barrels, a trail of holiday pop-ups featuring spirited surprises, festive decorations, themed cocktails and more at participating distilleries and tasting rooms throughout the Trail. Back for its sophomore year, the holiday experience will launch statewide on Nov. 20. TnWhiskeyTrail.com

Visitor Spending In Williamson County Generated $1.37 Billion In 2024

Visitor spending in Williamson County set a new record in 2024 by generating $1.37 billion in direct visitor spending, according to the Tourism Economics and the Tennessee Department of Tourist Development (TDTD). That is a 3.03% increase from the previous year. Williamson County remained ranked No. 6 among Tennessee's 95 counties and was one of only six across the state to surpass $1 billion in visitor spending.

The county also saw 8.80 million visitors in 2024, a 2.78% increase. Those visitors spent $3.74 million per day in Williamson County. VisitFranklin.com

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Amerigo In Cool Springs Announces New Brunch Menu Additions

Amerigo in Cool Springs is sharing some exciting new brunch menu offerings. Enjoy classic brunch staples like Hot Chicken & Waffles or Steak & Eggs or spice things up with a new Italian-inspired menu item like Caprese Frittata or Pasta Colazione. Amerigo.net

Ford Communities Parade Of Homes Opens This Month

The 2025 Ford Communities Parade of Homes opens Saturday, October 4th. It runs daily through Sunday, October 19th, from 10:00 a.m. to 6:00 p.m. Located at Rosebrooke in Brentwood, this year's parade features six beautiful homes from Middle Tennessee's top builders and interior designers. Don't miss out on this exciting opportunity to see the latest trends in home decor and architecture. Tickets available at  Eventbrite. com/e/the-2025-ford-communities -parade-of-homes-tickets-1611339904029

Oak Hall Opens

10,000-Square-Foot

Store At McEwen Northside

Oak Hall, the storied fashion retailer known for its luxury labels and timeless style, is now open at McEwen Northside in Cool Springs. The 10,000-square-foot store anchors the ground floor of the mixed-use district’s new $125 million, ninestory addition.

The family-owned retailer brings an impressive lineup of designers, including Canali, Zegna, Atelier Munro, Billy Reid, Peter Millar, Samuelsohn, Ann Mashburn, Brochu Walker, Faherty, Vince and many more.

This is Oak Hall’s third location in Tennessee, adding to its flagship store in Memphis and its Nashville storefront. OakHall.com

Women Of Willliamson Host Lunch That Matters

The 2025 Lunch That Matters hosted by Women of Williamson, in support of local charities that serve and positively impact the lives of women and children, will be held on Tuesday, November 18 at the Franklin Hilton Cool Springs. Following brief presentations by the six select charities, attendees are given the opportunity to support the charities of their choice. For more information and to reserve a seat at the free-to-attend luncheon, visit WomenOfWilliamson.org

Holston House Announces Fall Pop-Up: The Spookeasy

Holston House, the boutique art deco hotel just steps from Broadway, invites guests to step into The Spookeasy starting September 15. The immersive seasonal pop-up will transform the hotel's Bar TENN into a haunted hideaway featuring flickering portraits, ghostly illusions, and a menu of spooky sips and cursed bites. On Saturday nights starting September 27, guests can summon their fate with an on-site tarot card reader, while select nights in October (to be announced on Instagram) offer a one-of-akind drink and tattoo experience. @holston_house_nashville

Tea By Southall Returns

Tea by Southall is back seasonally for the fall and invites guests to slow down and savor the season with a garden-inspired twist on the classic tea service. Presented by the property’s restaurant, January, Tea by Southall will be offered Saturdays and Sundays with seatings from 11a.m. - 1p.m. Each seating features a prix-fixe menu of savory bites and sweet delights, crafted with ingredients freshly harvested from the farm. SouthallTN.com

Photography Courtesy of Southall Farm & Inn

Panda Fest Coming To Nashville For The Very First Time

Panda Fest, one of the nation’s fastest-growing outdoor Asian food and culture festivals, is coming to Nashville for the very first time this fall. Following sold-out events in Atlanta, Boston, Philadelphia, and Seattle, the panda-monium heads to Music City October 24–26 for a weekend-long celebration of food, culture, and community.

Panda Fest has quickly grown to a multi-day, multi-city festival, known for its unique blend of authentic Asian cuisine, cultural performances, and panda-themed experiences. PandaFests.com

McEwen Northside Adds Culinary Dropout & Hawkers Asian Street Food To Dining Lineup

McEwen Northside added dining destinations with the arrivals of Culinary Dropout and Hawkers Asian Street Food. The two popular restaurants will anchor the ground floor of the newest building, a $125 million, 300,000-square-foot expansion of the campus.

Culinary Dropout is a lively gastropub from Fox Restaurant Concepts known for its creative spin on classic comfort food.

Hawkers Asian Street Food, inspired by the open-air markets of Asia, brings bold flavors and shareable small plates to the table. Hawkers is set to open in early 2026. McewenNorthside.com

Franklin Wins Distinguished Budget Award

The City of Franklin announced the Government Finance Officers Association (GFOA) presented the Distinguished Budget Presentation Award for the fiscal year 25/26 budget. The award represents a significant achievement, reflecting the commitment of the City and staff to meet the highest principles of government budgeting. In order to receive the budget award, the City of Franklin had to satisfy nationally recognized guidelines for effective budget presentation. FranklinTN.gov

#1 Team at Onward Real Estate

Leveraging real estate resources with a creative and tenacious spirit, the LCT Team of Onward Real Estate are experts in delivering a synergy of success for each client with long-time REALTOR® Lisa Culp Taylor as team leader. We are ready to help you buy or sell a home in the Franklin, Brentwood, or Nashville areas - and we have the experience and knowledge to make the whole process easier for you. View listings at LCTTeam.com.

HOW A MOM FROM BRENTWOOD IS MAKING GLOBAL WAVES WITH A MISSION TO PROTECT PEOPLE, PETS, AND THE PLANET

DR. CHRISTINA RAHM’S MISSION TO CURE THE CAUSES HEART-DRIVEN SCIENCE:

In a world that often treats wellness like a quick fix, Dr. Christina Rahm brings a refreshingly personal approach. She's not just a scientist or entrepreneur. She's a mom of four, a wife, a cancer survivor, and a woman on a mission. If you spot her picking up produce at the Franklin Farmers Market or supporting local shops downtown, she'll probably smile and say hello. For Christina, connection is everything.

FAMILY FIRST, ALWAYS

At the core of everything she does is one simple question: Would I give this to my own family?

As the formulator behind The ROOT Brands and the woman behind more than 20 health-focused companies, Christina's work is fueled by love. "When I look at my kids, I don't just see my future. I see the future of this world," she says.

The foundation of her work is something she calls Cure the Causes, which was recently approved as a registered trademark. It's not just a phrase. It's the lens she uses for every formula and product. The idea is to stop treating symptoms and start asking why. What's actually causing the issue in the first place? To Dr. Rahm, this trademark is like a powerful anthem for healing. It's a heartfelt call for families battling chronic illness.

That message, born from Christina's own health battles, is now reaching families around the world. Her  Cure the Causes book series is available in 27 languages and in the hands of people in over 89 countries.

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“I REALIZED THAT EVERYTHING IN OUR LIVES IS CONNECTED TO OUR HEALTH, AND I NEEDED TO ADDRESS NOT JUST THE CONDITION, BUT ITS UNDERLYING CAUSE.”

A SMALL-TOWN GIRL WITH A BIG VISION

Christina grew up in Dexter, Missouri, raised by college-educated grandmothers who believed education wasn't optional. It was expected, and it came with the responsibility to lift others up.

Her faith has always been her foundation. During the most difficult seasons - her cancer diagnosis, Lyme disease, and the challenge of carrying twins while fighting for her health - she leaned into prayer, trust, and her belief that life has a greater purpose. "God absolutely carried me through the darkest parts of my story," she shares. "That's what gives me the strength to help others.

AN ANTHEM BECOMES REALITY

The trademark registration of  Cure the Causes  in July 2025 marked a pivotal moment in Dr. Rahm's journey, symbolizing the official recognition of her "anthem for healing." After witnessing families struggle with chronic conditions conventional medicine couldn't solve, she views this milestone as a validation of her deeply personal mission.

Dr. Rahm shares, "When I first coined 'Cure the Causes,' it was a desperate mother's cry. I fought for my life while carrying twins, determined to find a better solution."

Her early lessons became crucial when she faced her own health challenges. Rather than follow conventional treatments, she relied on her scientific training to find root-cause solutions. "I couldn't risk conventional treatments while carrying my babies," she explains. "I realized that everything in our lives is connected to our health, and I needed to address not just the condition, but its underlying cause."

“WHEN SCIENCE ALIGNS WITH LOVE, AMAZING THINGS HAPPEN. AND WHEN MOTHERS LEAD IN SCIENCE, THE WHOLE WORLD BENEFITS!”

THE SCIENCE OF LOVE

Dr. Rahm boasts impressive credentials, including Master's and Doctorate degrees in Rehabilitation Counseling, Psychology, and Strategic Science, as well as postdoctoral studies at Harvard in Bioscience Engineering and Nanobiotechnology. She has worked in leadership roles at major pharmaceutical companies like Pfizer, Johnson & Johnson, and Biogen.

However, her proudest achievements are the patented solutions and trademarked methodologies she developed for families through The ROOT Brands, which operates in over 89 countries. Her formulations focus on detoxification and cellular health, products she trusts for her own children. "When you're formulating for your family, there's no room for compromise," she asserts.

BEYOND HUMAN HEALTH: A PLANETARY VISION

Dr. Rahm's protective instincts extend beyond her immediate family to include what she refers to as the "three P's": People, Pets, and Planet. Through her portfolio of over 25 companies at DRC Ventures, she is committed to creating sustainable and health-focused solutions.

Her ventures include  Ella Pure Skincare with clean beauty products based on her patented detox formulations, Merci Dupre Clothiers for sustainable fashion, Rahm Roast  clean organic coffee,  Xoted Biotechnology Labs - a $4.2 million research facility focused on plant-based detoxification, and  Strata Biotech - an advanced biotechnology manufacturing facility.

"My children will inherit this planet," she emphasizes. "I refuse to hand them a world more toxic than the one I found. Every business decision, every product development choice, is made with their future in mind."

THE RIPPLE EFFECT OF MATERNAL WISDOM

"I'm thrilled to announce that the 'Cure the Causes' book series is now available in 27 languages and loved worldwide!" she says. Each volume delivers a powerful message: "Live the life you want, not the one someone else has chosen for you."

Dr. Rahm feels it's incredible knowing that a mom in Japan or a dad in Brazil is connecting with the same transformative anthem that shaped her family's journey.

"I write these books as if I'm chatting with my kids," she shares. "I want them to feel empowered to enhance their health and happiness."

A GLOBAL FAMILY

Through the Rahm Foundation and her humanitarian work as co-chair for the UN Women for Peace in Tennessee, Dr. Rahm extends her protective instincts globally. Her approach to philanthropy mirrors her scientific methodology: addressing root causes rather than surface symptoms.

"When you're a mother, you can't help but see all children as your children," she explains. "Whether it's developing clean water solutions for communities in need or creating scholarship programs for young women in science, it all comes back to the same principle: protect and nurture the next generation."

THE FUTURE OF FAMILY-FIRST SCIENCE

Dr. Rahm's vision is deeply rooted in the values of the strong women who raised her and the love she shares with her family. Together with her husband, Clayton, they aim to create a legacy that prioritizes people, families, and the health of our planet over profit.

"Success isn't about my achievements; it's about ensuring my children and every child, inherit a world free from harmful toxins," she emphasizes.

Today, they call Brentwood home and enjoy simple moments together at the Franklin Farmers Market or downtown in the square. When time allows, the family escapes to their farm in Dexter, where they visit with her parents and enjoy the peace and joy of life alongside cows, chickens, and goats.

In addressing complex global challenges, Dr. Christina Rahm highlights the power of a mother's love transformed into innovative science. Her mission,  Cure the Causes, focuses not just on healing but on preventing the need for it in future generations.

"When science aligns with love, amazing things happen. And when mothers lead in science, the whole world benefits!"

DrChristinaRahm.com

THERAPEUTIC

WHITENING

ARTICLE BY MARIA DINOIA

PHOTOGRAPHY PROVIDED

SIPPING ABOVE THE SKYLINE

PAIRING WORLD CLASS WINES WITH INSPIRED CUISINE

High above the city, L27 Rooftop Lounge at The Westin Nashville has long been known for its breathtaking skyline views. The acclaimed rooftop has raised the bar even higher with its exclusive wine dinner series, where carefully curated menus by Executive Chef Mark Vuckovich meet exceptional vintages in an unforgettable five-course dining experience that blends sophistication with flavor.

“I try to explore ingredients that not only have some similar characteristics  to complement the wines, but also some that have a bit of contradicting elements to round out the palate.”

WHAT INSPIRES YOU WHEN CREATING YOUR PAIRINGS?

Chef Mark: The creative process itself inspires me. Getting to collaborate with my Executive Sous Chef, Matthew Scully, just sitting down and tossing ideas back and forth. Being able to utilize the knowledge and past experiences we’ve had, and the opportunity to create something new and exciting, knowing that the first time we plate a dish is probably not what it’s going to look like the night of the dinner. I’m also inspired to know that people are coming for an experience and the opportunity to try food and wines that they may not normally have the opportunity to try.

HOW DO YOU GO ABOUT DESIGNING MENUS THAT COMPLEMENT THE FEATURED WINES FOR EACH DINNER?

I have the luxury of getting to taste the wines and review tasting notes on each of the wines that the winemaker wants to showcase during the event. After doing such, I try to explore ingredients that not only have some similar characteristics to complement the wines, but also some that have a bit of contradicting elements to round out the palate. Seasonality also comes into play at times, but I believe if a braised or heavier dish pairs perfectly with the wine, even in the summertime, then that’s what we go with.

CAN YOU SHARE AN EXAMPLE OF A PAIRING THAT TRULY SURPRISED GUESTS OR BECAME A STANDOUT FAVORITE?

The one that comes to mind is from a wine dinner in July of 2023. It was the first course featuring a 2021 Seven Apart Base Camp Sauvignon Blanc (Napa Valley). The flavor profile had a creamy mouthfeel and well-balanced notes of flowers and citrus. The dish was Lobster & Scallop “Ravioli” with Braised Leeks, Grilled Bread, Yuzu Caviar, and Fennel Pollen Vinaigrette. Ravioli is in quotation marks because there wasn’t any pasta. The ravioli was made by pieces of thinly sliced scallops, which were filled with lobster. I think people were excited and intrigued when they saw it.

WHERE

DO YOU SOURCE YOUR INGREDIENTS, AND HOW IMPORTANT IS SEASONALITY IN SHAPING THE WINE DINNER MENUS?

We use our specialty vendors a lot. Our purchasing team at the hotel (shoutout to Ally Garcia) does a fantastic job of communicating and sourcing our needs with our local partners. The farmer’s market is also a great place for inspiration and ingredients. Seasonality plays a factor in what ingredients are available during a certain time of year. If something I’d like to use isn’t available, we just pivot and find an alternative ingredient. Other than that, I try not to dictate a menu (for an occasion like a wine dinner) based on the season.

HOW

DOES THE ROOFTOP SETTING PLAY IN THE OVERALL DINING EXPERIENCE?

What’s not to love about a view 27 floors above ground? The view of the city skyline, especially as the sun starts to set, is the perfect ambiance for an intimate, yet relaxed dining experience. Chef Marco Pierre White has a famous quote: “Mother nature is the true artist and our job as cooks is to allow her to shine.” I know the quote is based on fresh, natural ingredients, and not overcomplicating things, but believe it can include the visual beauty of mother nature as well.

DO YOU COLLABORATE DIRECTLY WITH WINEMAKERS OR SOMMELIERS WHEN CURATING THE PAIRINGS?

Yes. This year, we flew out to Walla Walla and met with each vineyard and winemaker. I believe that this is an important part of the process. We get to experience everything firsthand and hear their inspiration behind making the wine, which in turn inspires the food and experience that we create. I would be remiss to not mention our GM, Ben Olin, and our Director of F&B, Samantha Diaz, who both play a tremendous role in establishing the relationships with these winemakers, as well as being hands-on during our dinners.

“We get to experience everything firsthand and hear their inspiration behind making the wine, which in turn inspires the food and experience that we create.”

FOR GUESTS WHO MAY NOT BE SEASONED WINE ENTHUSIASTS, HOW DO YOU ENSURE THE DINNERS FEEL APPROACHABLE AND EDUCATIONAL?

I think it’s important to realize that dining in general is meant to bring people together. Our guests purchase tickets to the event because they want to experience something different. If they arrive with an open mind, they will not be disappointed. We have a representative from the vineyard talk a little about the background of the vineyard and the winemakers, as well as describing the wines they are having with each course throughout the evening. I will go out with each course and briefly discuss the food, whether it’s how it’s prepared or why I believe it pairs with the wine. Additionally, we are always available at the end of the meal to answer any questions or just chat and enjoy a glass of wine. Each wine dinner has a small community feel. You may not know the person that you’re sitting next to, but nine out of 10 times, by the end of the night, you’ll have made some new friends.

l27Nashville.com

True to the Roots Always

living awaits just steps from your door—pools, pickleball, tennis, golf, dining, shopping, and more. Built in 2024, this highly upgraded Abigail floor plan pairs timeless cottage charm with modern design. A light-filled great room with fireplace flows seamlessly into the chef’s kitchen and custom wine bar, while nano doors open to a screened outdoor living room with a second brick fireplace—perfect for entertaining or relaxing. The

features a luxurious primary suite with spa-inspired bath, plus a guest ensuite. Upstairs, a spacious media loft is flanked by three private bedroom suites. Designer lighting, panel-ready appliances, hardwood floors, and a Eurocave wine bar elevate every detail. Just beyond the gracious front porch, Westhaven’s vibrant “Front Street” is only a short stroll away. Southern charm meets contemporary elegance in this stunning home.

Luxury That Lives Like Home

How Willow Ridge by John Wieland Homes is Designing with Purpose and Heart in Nolensville

In the quiet hills just outside Nolensville, there's a community that doesn’t feel like a development, it feels like home. Not just any home, but one that feels thoughtfully designed, comfortable, and a little bit custom, without requiring a custom budget. That’s exactly what Jason Demuth, Division President of Tennessee for Pulte Group, says was the goal behind Willow Ridge, a 44-home neighborhood by John Wieland Homes.

The homes at Willow Ridge, ranging from 3,800 to over 6,000 square feet, were designed with flexibility, flow and real-life living in mind.

“We spend a lot of time testing floorplans with buyers, and optimizing them,” he says. “We can provide a great range of opportunities for how you would live in your home. But because we’re not fully custom, there's a cost benefit.”

What that looks like in practice is smart. Pulte Group, which has been around since 1950, builds out its prototype floorplans in a warehouse, invites focus groups in, and asks real people what they think, what works, what doesn’t, and what could make everyday life better.

ARTICLE BY ATHENA WEST

PHOTOGRAPHY PROVIDED

“We’ve studied the most popular ways to live in a home,” Demuth says. “Every floorplan is very intentional and customized to be able to cater to different ways of living.”

Whether you’re a growing family who needs room for toys and teenagers or empty nesters looking to entertain, Willow Ridge offers layouts that reflect those different rhythms. And the design isn’t just about what’s inside the house, it’s about the land, too.

“We spend as much time on the land planning as we do on the home design,” Demuth says.

That land is something special. The entire community is nestled in a valley just south of Nolensville. Trees line the homesites, many homes back up to green space, and there’s enough acreage to feel both connected and private.

“What is great about Willow Ridge is it’s only 44 homesites,” Demuth says. “I feel like it’s the right size where you’ve got privacy but still a community. A really nice balance between the two.”

Willow Ridge was designed to encourage time outdoors. Trails, shaded pavilions and a playground make it easy to get outside, whether you’re walking the dog or watching your kids play. And if staying home is more your speed, that’s built in too. Think covered patios, wide-open decks, and oversized sliding doors that create that seamless indoor-outdoor connection.

“Whether it’s a big deck, covered patio, or ample space to build a pool or sport court, you can take it all in and make it fit your needs,” Demuth says. “You can really open the inside to the outside on the right days.”

Of course, it doesn’t hurt that the location is one of the most desirable in Williamson County. Publix is right up the road, new restaurants and retail are coming in fast, and the nearby schools, Mill Creek Elementary and Middle School, as well as Nolensville High are among the top-rated in the state.

“There is a pocket park if you have smaller kids with commercial-quality playground equipment. For older kids, there is green space to toss a ball and walking trails,” Demuth says. “Families can play outdoors.”

For those who want to move in time for the 2026–27 school year, now’s a good time to start looking. The homesites are ready to build on and the timing works well for families who want to settle before the next growth wave hits.

But for Demuth, what makes Willow Ridge feel personal isn’t just the product, it’s the people behind it. He talks about his team and his company with genuine pride.

“I work for a great company as we are pretty obsessed about employees being happy and customers being happy,” he says. “A happy team will lend itself to happy homeowners.”

That philosophy trickles down to every stage of the process from planning and designing to building and beyond.

“We take the time to be meticulous about design and execution,” he says. “We all make mistakes, but when I go to bed at night, I know we tried to do the best for everyone.”

Demuth still finds joy in the simple act of handing over the keys. “It’s very fulfilling. We get to build homes to modern standards that maximize customer satisfaction,” he says. “I’m not allowed to not do a good job. We are around and local after we build your home. It’s so much fun to plan and then build, and turn it over to the homeowners and they can make memories.”

Willow Ridge isn’t just another new neighborhood. It’s the product of years of listening, learning and refining how people want to live. And for the families who move there, it’s a place where beautiful design meets real life in the best possible way.

Because at the end of the day, as Demuth puts it, “We’re not just building houses. We’re building homes.

JWHomes.com

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Perenn Bakery Brings Fresh Flavor To Downtown

ARTISAN BREADS, PASTRIES, AND COMMUNITY SPIRIT ARRIVE ON MAIN STREET

When husband-and-wife team Aubrey and Tyler O’Laskey opened Perenn Bakery in Franklin last May, they brought with them not just artisan breads and finely crafted pastries, but a philosophy rooted in warmth, community, and timeless craft. The O’Laskeys have quickly made Perenn a gathering place where tradition and creativity rise together, fresh each morning.

WHAT FIRST INSPIRED YOU BOTH TO PURSUE BAKING AS A CAREER AND LIFESTYLE?

Aubrey O'Laskey: Tyler and I met while studying at the Culinary Institute of America in New York and have spent the last 15 years working across a variety of kitchens and culinary spaces.  We started our journey together with Butter + Salt, a private chef and catering company in the Lake Tahoe area. We both studied culinary arts at CIA, so baking was more of a hobby,  particularly for Tyler who started baking loaves of sourdough for our catered events. We opened our first Perenn as a "just for fun" bakery in 2018, followed by a few more locations in Reno including a Perenn at the Nevada Museum of Art. We moved to Tennessee and opened Perenn Franklin in May, followed by Perenn Bakery in Berry Hill in August. We love the industry and our entire ethos behind what we do is to be in the industry in a sustainable way.

WHAT WAS THE ORIGINAL VISION FOR PERENN BAKERY WHEN YOU FIRST OPENED, AND HOW HAS THAT VISION EVOLVED AS YOU’VE GROWN?

When we first opened Perenn, we wanted to create a space that felt warm and timeless. We wanted a place that was about slowing down, making things from scratch, and creating meaningful connections over meals. As we’ve grown, that core idea has stayed the same. What has evolved is our understanding of how much a space like this can become part of people’s daily rhythm. We’ve leaned into community and connection as we've expanded, and knowing our customers is our favorite part.

ARTICLE BY MARIA DINOIA | PHOTOGRAPHY BY STELO CREATIVE

HOW DID YOU CHOOSE FRANKLIN AS THE LOCATION FOR YOUR NEWEST BAKERY, AND WHAT EXCITES YOU MOST ABOUT JOINING THIS COMMUNITY?

We moved our family to Middle Tennessee in 2024 and were drawn to the family-friendly nature of the city, the purveyors and the sense of community. We found a home in Franklin with everything we love. We’re thrilled to welcome our neighbors and become a staple for the community. Whether it’s starting your day with a croissant and an espresso or joining us for dinner, we are grateful to be a part of people’s day-to-day life.

THE NAME “PERENN” EVOKES A SENSE OF SOMETHING LASTING AND TIMELESS. WHAT DOES THE NAME MEAN TO YOU, AND HOW DOES IT CONNECT TO YOUR PHILOSOPHY?

Perenn is a nod to the perennial, meaning things that endure and return season after season. We’re inspired by that idea of rhythm, and we carry it through everything we do. Each of our locations is designed to feel welcoming and familiar, with menus grounded in seasonality, sustainability and simplicity. It's ever-evolving.

WHAT CAN GUESTS EXPECT TO FIND AT THE FRANKLIN BAKERY? ANY SIGNATURE ITEMS OR NEW CREATIONS UNIQUE TO THIS LOCATION?

Perenn Franklin offers an all-day menu, and we just launched dinner service as well. You’ll find classics, like soft scrambled eggs on a croissant, as well as new dishes that highlight our rotisserie. All breads are naturally leavened, and we will soon be milling some of our own flour from local surrounding growers. Everyone loves our Lemon Ricotta Pancakes with whipped citrus butter and blueberry compote, and recently our Matcha Cloud Latte has been having a moment on social media. With the launch of our dinner menu, we’re excited to welcome guests to try new dishes such as Hokkaido Scallops, Bear Creek Farm Bavette Steak and the Perenn Sunday Roast, which includes seasonal veggies, crispy schmaltz potatoes, gravy and Yorkshire pudding.

CONTINUED >

“Whether it’s starting your day with a croissant and an espresso or joining us for dinner, we are grateful to be a part of people’s day-to-day life.”

“Each of our locations is designed to feel welcoming and familiar, with menus grounded in seasonality, sustainability and simplicity. It's ever-evolving.”

DO YOU EACH BRING DIFFERENT STRENGTHS OR PERSPECTIVES TO THE BUSINESS? HOW DO YOU COMPLEMENT ONE ANOTHER IN RUNNING THE BAKERY?

Definitely. We each bring something different to the table. Tyler leads our bread and pastry programs and is hyper focused on the financial operations. I focus on the culinary creativity like menu writing and guest experience. I have a background in wine, and front-of-house service, so I really enjoy managing the business side of things. I also run our social media. I love being connected with our patrons. All that aside, we are both dabbling and crossing over all the time. We are truly a unit and we are so incredibly lucky.

LOOKING AHEAD, WHAT ARE YOUR PLANS FOR PERENN—BOTH IN FRANKLIN AND BEYOND?

We’re excited to plant deep roots here in Franklin and build something lasting. Our focus right now is getting to know our new community, joining in local events and finding opportunities to collaborate with like-minded makers and farmers. We recently opened Perenn Bakery in Berry Hill, and have plans for another concept and location next year – so stay tuned!

PerennBakery.com

FRANKLIN'S HOLIDAY HEADQUARTERS

Poured with Purpose

For Laura Huston, founder of Belle & Bottle, wine isn’t just about what’s in the glass. It’s about the stories it carries, the connections it sparks, and the dreams it helps bring to life.

What inspired you to create Belle & Bottle, and how did your vision for blending wine with human connection first take shape?

I’ve always believed wine is more than what’s in the glass. It’s about connection. Belle & Bottle was born from that idea: that a bottle of wine can spark a conversation, deepen a friendship, and even fund a dream. As I began working with boutique and female-led wineries, I realized curation could be both joyful and impactful. That’s why a portion of what we do supports the Belle & Bottle Foundation, turning wine moments into fuel for women entrepreneurs building the future.

When you’re curating wines for an event or gathering, what qualities do you look for beyond taste and origin?

I look for wines that tell a story and elevate the moment. Beyond flavor, I ask: will this bottle spark curiosity at the table? Will it pair seamlessly with the vibe of the evening? Does it represent craftsmanship, authenticity, and values we want to raise a glass to? I also think about how the wine will make the host look—because my job is to make sure my clients shine.

How do you see wine acting as a bridge between people, especially among guests who may not know each other well?

Wine breaks down walls. When you pour something unexpected, say a crisp Georgian amber wine or a small-batch Napa Cabernet, it gives guests something to talk about beyond small talk. Suddenly, strangers are comparing tasting notes, swapping travel stories, or even planning future get-togethers. It’s that bridge effect: the bottle becomes the connector.

“Guests don’t just leave with tasting notes; they leave with new friendships, fresh inspiration, and a bounce in their step about what lies ahead. That’s the magic of wine when it’s paired with purpose.”

Can you share a memorable story of an event or dinner where the wine selection transformed the atmosphere or deepened the connections between guests?

Over the years I’ve hosted many women-and-wine events, and even in larger rooms you can feel the energy shift as the glasses are poured. There’s something powerful about showcasing the work of women winemakers, chefs, farmers, and artists giving their craft the spotlight it deserves. Guests don’t just leave with tasting notes; they leave with new friendships, fresh inspiration, and a bounce in their step about what lies ahead. That’s the magic of wine when it’s paired with purpose.

Many people see wine simply as a drink; you treat it as an experience. What’s the biggest difference in approach when you’re planning for connection versus just consumption?

For thousands of years, people have gathered around tables of food and wine; it’s part of our culture and history, connecting us not just to each other but to the earth itself. Today, we’re all craving real connection, and wine can still play that role when it’s shared with intention. I often say wine comes in a bottle sized for sharing for a reason. It’s meant to spark conversation, tell a story, and celebrate each other. While health trends come and go, the deeper truth is that wine has always been about community. My goal is to keep that tradition alive in ways that feel joyful, balanced, and meaningful.

Hospitality is clearly at the heart of Belle & Bottle. How do you weave warmth and intentionality into each event you host or help design?

The name Belle & Bottle really captures it. Belle is a nod to the Southern belle because the South is known for its hospitality, authenticity, and warmth. Bottle represents the quality inside the glass, not pretentious, but purposeful. To me, true quality starts with the people and places behind the wine: the land it’s grown on, the care for the environment, and the social impact of the winery itself. That same philosophy carries into every event we curate. Whether it’s listening closely to a client’s vision for their gathering or helping them craft the perfect gift, my role is to connect their intention with bottles and experiences that make it shine even if they don’t know exactly what that looks like at the start.

Your events range from intimate gatherings to larger celebrations. How do you ensure that sense of closeness and authenticity carries through, no matter the size?

It’s all about designing touchpoints of intimacy. In a big celebration, we might set up curated tasting stations where guests interact with a wine expert. In an intimate dinner, it’s about sharing the story behind each pour. Whether it’s 10 guests or 150, I want everyone to leave saying, “That felt personal.”

“To me, true quality starts with the people and places behind the wine.”

For those who might feel intimidated by the world of wine, how do you create a welcoming and inclusive atmosphere that encourages participation and curiosity?

We meet people where they are. Wine should never feel like a test; it should feel like an invitation. My goal is to help guests feel a little more connected to the people and places behind each bottle, and to give them just enough knowledge to walk away with more confidence. Sometimes that’s encouraging someone to step outside their comfort zone, other times it’s simply helping them recognize what they already like. This is the fun part! Watching people discover something new and realize that wine doesn’t have to be intimidating, can be joyful.

What role does the Belle & Bottle Foundation play in your work?

The Belle & Bottle Foundation is the heartbeat of everything we do. Every bottle we pour and every event we host connects back to our mission of empowering women entrepreneurs in wine, hospitality, farming, and beyond. A portion of our wine sales funds grants that help women launch or grow their businesses, creating ripples of impact that extend far beyond the glass. For Franklin families, that means your holiday wine order or private tasting isn’t just elevating your gathering—it’s fueling another woman’s dream. I love showing clients that enjoying and sharing wine can also be an act of purpose.

BelleAndBottle.com

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THE COUNTRY SUPERSTAR IS CELEBRATING MILESTONES AND MUSIC

CHRIS YOUNG

NEW

A

CHORD STRIKES

This fall marks a season of milestones for country music star Chris Young. His highly anticipated new album, I Didn't Come Here to Leave, his tenth, and first with Black River Entertainment, is a landmark project featuring 14 fresh songs over eleven co-writes. The album’s October release date also coincides with another special milestone — the GRAMMY-nominated vocalist’s eighth anniversary of his induction into the exclusive membership of the Grand Ole Opry.

For an artist who has amassed 14 number one singles, billions of streams, and two decades in the industry, the timing feels serendipitous. "I've been head down working on this album, thinking about the first Christmas tour I'm going to do, playing shows, traveling all over the country, and I'm like,

'Yeah, it's just really, really busy, but business as usual.' But then there's things that are not business as usual when it comes to milestones like that."

Young’s upcoming record, anchored by the title track “I Didn’t Come Here to Leave,”  describes the song as equal parts personal mantra and crowd-pleasing party starter. “When I signed the new deal, I felt like throwing a party,” he says. “The song is indicative of who I am as an artist. I’ve been through the ups and downs, I’ve stuck around and I’m still here. Plus, it’s just fun as hell.”

The album also showcases Young’s serious side. There’s a poignant track about his father’s battle with cancer ("I had to call and get his permission"), a heartfelt tribute to his mother in “Jesus, Momma, Country Radio,” ("If I'm going to put out a song about my dad, I got to mention my mom") and plenty of moments that balance intimacy with stadium-ready energy. Co-produced with longtime collaborator Andy Sheridan, the project was recorded largely in Sheridan’s home studio, an intentional return to the basics. “It was the same players on every track, the same mix and mastering engineer,” Young says. “It was a lot of fun making this project.”

At 39, Young is proud of his longevity. “I joke that I’m not old enough to have been around this long,” he says, reflecting on his 20 years as a signed recording artist. Asked about the key to his staying power, Young says, “Honestly, I have no clue. Every career is different. I’ve just been lucky enough to have an awesome career and been fortunate to learn from some of the best, including finding songs, whether I wrote them or not, that connected with people. Sometimes those weren’t even big chart hits, but they became fan favorites.”

Among those mentors are songwriter Kent Blazy, who taught him the value of persistence, and producer James Stroud, whom Young credits with shaping his understanding of production. “He’s like a second dad to me,” Young says warmly. “A lot of what I know about artistry comes from the people I’ve been lucky enough to work with.”

This year also brings a brand-new adventure: Young’s first-ever Christmas tour. “I’ve never done a Christmas tour before, so it’s exciting and a little nerve-wracking,” he says. “But Christmas is one of my favorite times of year. It’s a chance to do something different and hopefully create a show people come back to year after year.”

For all his personal milestones, Young is equally committed to giving back. His partnership with his alma mater, Middle Tennessee State University, where the Chris Young Café serves as a performance and learning hub, underscores his dedication to nurturing the next generation of music professionals.

“If a scholarship or opportunity I help provide ends up giving someone that little push they need, that’s the whole point,” he says. “Maybe ten years later they’re running a publishing company, or they’re producing in their bedroom, or they’re out on tour. That’s what excites me.”

It’s a perspective shaped by gratitude. “I used to do heating and air, and I was terrible at it,” he says. “I know how lucky I am to have this career. Giving back is something I think is very, very, very important.”

Beyond music, fans might be surprised to learn about Young’s culinary side. Inspired by his mother, he’s developed a love for cooking—complete with friendly competitions among his close-knit group of friends. “We’ll pick a category, like beer can chicken, ribs, or brisket, and everyone makes their version,” he says. “We do blind voting to see who wins. It gets competitive, but it’s all in good fun.” As for his personal favorite? “Breakfast food,” he says without hesitation. “You just can’t beat it. I could eat breakfast for dinner any day of the week.”

With a new album, a holiday tour, and milestone anniversaries, Chris Young is wrapping up 2025 with a vengeance. “I always tell people if you’ve ever listened to one of my songs and didn’t turn it off, you’re the reason I get to do this,” he says. “That’s the truth. Every bit of success I’ve had is because people cared enough to listen.”

ChrisYoungCountry.com

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Hilton Franklin Cool Springs' Restaurant Is Where Southern Comfort Feels Brand New

When guests step into The Harth, they’re greeted with the warmth of Southern hospitality wrapped in a contemporary dining experience. At the helm is Chef Ryan Matthews, whose roots run deep in Alabama soil, with a culinary journey that began in family kitchens and has now blossomed into one of the region’s most exciting new dining destinations.

“I grew up cooking with both of my grandmothers,” says Matthews. “They had different styles, but the common thread was that food brought people together. That’s where it started for me.” Early inspiration also came from legendary New Orleans chef Paul Prudhomme, whose bold, soulful approach to Southern cuisine proved that regional food could stand proudly on the national stage. By the age of 15, Matthews was already working in a professional kitchen, sharpening skills that would shape his future career.

CONTINUED >

At The Harth, his vision is clear: Southern flavors reimagined with modern technique. “I’d describe our concept as comfort and surprise,” he says. “You’ll recognize the flavors— cornbread, fresh vegetables, slow-cooked meats—but the way we prepare and present them brings something new to the table. It’s approachable, but with layers of creativity.”

While the menu evolves, one constant is the emphasis on quality ingredients. Some of the restaurant’s meats are sourced locally, reinforcing the connection between Southern cooking and the region itself. “It’s important to me that what we serve represents where we are,” he says. “Using local purveyors when possible adds authenticity and gives our guests a real sense of place.”

Though The Harth is located inside a hotel, the restaurant was designed to feel like a gathering place for both locals and travelers. “Visitors want an authentic taste of the South, and locals want a place they can return to again and again. We try to be both by keeping the experience warm, inviting, and never cookie-cutter,” he says.

For the chef, the most rewarding part of leading The Harth has been building a kitchen culture that values creativity and teamwork. “Seeing young cooks take ownership of their craft, watching a dish evolve from an idea to something that excites a guest—that’s why I love what I do.”

Looking ahead, diners can expect The Harth’s menu to continue evolving, offering lighter dishes in the warmer months and heartier comfort food when the weather cools. Plans for chef’s table dinners and special events are also in the works, giving guests a more intimate glimpse into the kitchen’s creativity.

At its core, The Harth is a reflection of its chef’s journey—rooted in Alabama traditions, inspired by culinary legends, and brought to life through a modern lens. It’s Southern food for today, crafted with heart Hilton.com/en/hotels/bnafrhh-hilton -franklin-cool-springs/dining/

“I grew up cooking with both of my grandmothers,” says Matthews. “They had different styles, but the common thread was that food brought people together. That’s where it started for me.”

SAINT GOOSE

SPIRITS WINE +

ARTICLE BY HEIDI AND BRENT HYLAND

PHOTOGRAPHY PROVIDED

A Living Room for Wine Lovers in Downtown Franklin

Walking into Saint Goose Wine + Spirits in downtown Franklin feels less like shopping and more like stepping into a wine-loving friend’s living room. The cozy, refined space invites guests to slow down, linger, and discover something new.

“It is cozy, welcoming, and full of character,” said co-owner Heidi Hyland. “Every bottle has a story, and discovery is part of the experience.”

Heidi and her husband, Brent Hyland, carry forward Saint Goose with a simple goal: to make shopping for wine and spirits as meaningful as the occasions shared around them. From the moment guests walk in, they are welcomed warmly, often by name.

That philosophy has created an atmosphere of trust and interest that keeps guests coming back. Regulars return not only for the bottles but for the community Saint Goose fosters.

A CURATED SELECTION

Part of the shop’s charm lies in its thoughtful inventory. Rather than crowding shelves with endless options, the Hyland's focus on wines and spirits chosen with integrity and intention.

“A typical customer journey at Saint Goose is about feeling at home, slowing down, and making meaningful connections with both bottles and people,” Brent explained.

CONVERSATION AS CONNECTION

Instead of rushing to find a label, guests are encouraged to share what they enjoy, or even what they don’t. Team members act as guides, using conversation to uncover the perfect bottle.

“Conversation is at the heart of what we do,” Heidi said. “It’s the bridge between a guest’s curiosity and their perfect bottle. We start by listening, not selling.”

Saint Goose, but they also shared a detail that delighted the team: a subtle mark on the bottom of the bottle left by the person who rotates each one by hand during production.

“It was a beautiful reminder,” Joel, Director of Wine + Spirits, said, “that behind every bottle lies not just terroir and craft, but the touch of real people and traditions carried on through generations.”

“We look through a unique lens when making inventory decisions,” Brent said. “We try to find producers who farm organically, prioritize sustainability, and ideally are family-owned and operated. If a producer takes extra care to regenerate the land instead of just taking from it, those are the bottles we want to champion.”

The result is a collection that may include unfamiliar labels, but discovery is part of the fun. One guest, fresh from a trip to Italy, came searching for a sparkling wine they had enjoyed abroad. Not only did they find it at

BEYOND THE BOTTLE

At Saint Goose, intentionality extends far beyond everyday browsing. From casual Friday tastings to focused educational classes, each experience is designed to deepen understanding and enjoyment. Guests often leave not just with a bottle, but with knowledge, stories, and a reason to return.

Joel’s favorite recommendation illustrates that spirit of discovery: Vincent Roussely Orange Sauvignon Blanc.

“Most people know Sauvignon Blanc from New Zealand or Sancerre,” he explained. “But when the grapes spend time macerating on their skins, they develop a beautiful orange hue and transform into something completely unexpected. Guests are surprised to learn that Sauvignon Blanc can be made this way, and that it tastes so different from what they imagined.”

A SPACE TO SAVOR

At its core, Saint Goose is about elevating a simple purchase into a soulful experience. It’s about slowing down, savoring stories, and making connections that last long after the bottle is gone.

“For us, intentionality means creating a space where guests can browse without feeling rushed, ask questions without judgment, and make choices they feel great about,” Heidi said.

Because at Saint Goose, guests leave with more than a bottle. They leave with connection, knowledge, and a story worth toasting.

SaintGoose.wine

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LET HER EAT STEAK

How Executive Chef Jordan Arcuri Is Redefining The American Steakhouse

ARTICLE BY MARIA DINOIA

PHOTOGRAPHY PROVIDED

The design of Harper’s is striking. How do you see the space itself shaping the dining experience?

The space really sets the vibe from the second you walk in. You’re greeted with flowers and soft lighting, and then as you make your way to the table, the whole place just feels alive. The

“People always say you eat with your eyes first, and that’s definitely true here.”

music gets you excited for what’s coming next. People always say you eat with your eyes first, and that’s definitely true here. The look and feel of Harper’s sets the stage for everything we put on the table.

The “Let Her Eat Steak” experience has become a signature moment at Harper’s. What do you love most about the tableside tomahawk presentation, and how do guests respond?

The “Let Her Eat Steak” experience is unlike anything else. While waiting for their entrées, guests can only imagine how the tomahawk will arrive. Then they see the cart coming toward their table, the steak swinging from a hook, and the smell of beef tallow and truffle butter fills the air. When the torch is lit, their eyes widen, and the smiles say it all. Finally, we slice the steak tableside and plate it with arugula salad and demi. It's a showstopper every time.

What makes it even more special is how it sparks curiosity throughout the dining room. Other guests can’t help but ask what’s being served, and it naturally promotes the experience.

You’ve earned the nickname “The Broiler Queen” after mastering one of the toughest stations in the kitchen. How has that reputation influenced your leadership style at Harper’s?

I think it’s influenced me a lot, because the team knows I can rock the broiler on my own, whether we’ve got 100 guests or 400. I don’t panic under pressure, and I try to lead by example by staying calm and keeping a smile on my face. They see that I’ve got their backs, and because of that, they always have mine. If someone needs help, I’m the first to jump in. That mutual respect and support is what makes us such a strong team.

Having trained at Kayne Prime, Cork & Cow, and Oak Steakhouse, how did those experiences shape the creative flair and technical excellence you bring to your own kitchen?

Each of those restaurants shaped me into the chef and leader I am today. They were all very different. Whether it was volume, staffing, or menu execution, I learned so much from each one. It hasn’t always been easy, but totally worth it. Looking back, I can see how far I’ve come. At Harper’s, I get to bring all of that together. I can be creative, run a smooth and efficient kitchen, execute high volume with consistency, and still focus on the details like labor, food cost, and, most importantly, developing my team.

As a Food Network double-winner, you’ve thrived under pressure. Do you find that those competitive experiences inform the way you approach cooking, or even risk-taking at Harper’s?

I'm super competitive. I always want to be the best, serve the best food, and give the best service. After every shift, I think about what we could have done better. Competing taught me to stay calm, take chances, and think on the fly, which comes in handy when things don't go as planned. Growing up in busy kitchens and being on those shows really pushed me to make decisions with confidence, and that's exactly how I approach every shift at Harper's.

“They see the cart coming toward their table, the steak swinging from a hook, and the smell of beef tallow and truffle butter fills the air.”

When guests leave after dining at Harper's, what’s the one feeling or impression you hope stays with them?

I want guests to leave feeling like they just had the best meal of their lives. For me, food is all about creating memories. Sometimes it takes you back to a dish your mom used to make, and other times it marks a brand-new moment, like celebrating an anniversary or birthday. My goal is for every guest to walk out happy, carrying that special feeling with them long after the meal is over.

On a personal note, what’s your favorite dish on the menu, and how would you pair it with a cocktail or wine from your list?

That’s such a tough one - it’s hard to pick just one! But if I had to, I’d say bone marrow, a Caesar salad, and a New York strip. I’m a big bone marrow fan, so that’s always on my list. I’d pair it with the Robert Sinskey Pinot Noir for the marrow, and the Turley Zinfandel with the strip. That combo is definitely my go-to meal.

HarpersNashville.com

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ROOTED IN Goodness

The Family Values Behind Azure Standard

When David Stelzer talks about Azure Standard, he doesn’t start with numbers, growth charts, or business strategies. He starts with the soil.

In the 1950s, his family farm in rural Oregon looked much like every other farm in America. They relied on chemical fertilizers, hoping to fight pests and boost yields. But over time, the soil weakened, and so did the family’s health.

“Those first few years were rough,” Stelzer remembers of the moment they decided to quit chemicals in 1973. “We were fighting weeds and insects, and we didn’t really know what we were doing. But eventually, the yields came back and we saw chronic health issues resolved, simply from consuming real food.”

That turning point shaped not only the way the Stelzers farmed, but the way they lived. By the 1980s, their wheat and rye were being sold to Bob’s Red Mill. When a contract change left the family with a mountain of surplus grain, David loaded his old Chevy Luv pickup, milled flour, and drove across Oregon and Washington, selling to friends and small stores.

“I milled some of it and then hit the road to sell the organic grain and flour to friends as well as stores throughout Oregon and Washington,” he says. “I’d load up the old Chevy Luv pickup and head out. I knew people were eating organic, I just needed to find a way to supply that niche. Pretty soon, people were requesting I bring them other organic foods from other suppliers.”

What began as a way to get by turned into a calling and eventually, a company. Today Azure Standard reaches families in all 50 states, including right here in Williamson County.

WHY IT RESONATES IN TENNESSEE

Williamson County, TN, may be a long way from rural Oregon, but Azure’s story resonates deeply in the South. The values of stewardship, faith, and good food are universal.

“The whole country is waking up to the reality that real food matters,” Stelzer says. “We’ve never wavered on that reality. We know that it is entirely possible to feed your family the highest quality, most delicious food possible, while also caring for the soil and our environment. You can literally taste the difference in food that is grown to the Azure standard compared to what you grab off the shelves at the supermarket.”

Families here know that difference. Many are looking for more transparency in their food sources, more honesty in their labels, and more meaning in their purchases. Azure’s way of farming and living offers that.

KEEPING THE HEART IN THE WORK

One of the things Stelzer is most proud of is that Azure has never strayed from its roots. Even as the business grew to a nationwide network, the team kept its focus on the values that mattered from the start.

“Our core values are just what we do and who we are,” he says. “We are extremely open about our values, so much so that they are on the website as well as all over the walls of our warehouses and offices.”

That commitment, he explains, isn’t just about farming practices. It’s about people, employees, customers, and the families who gather at Azure’s community drop sites.

BUILDING COMMUNITY THROUGH FOOD

Unlike the anonymity of online grocery delivery, Azure’s model brings people together. Williamson County families, for example, can meet at The Factory in Franklin once a month to collect their orders. There’s usually a truck, a pallet, and a handful of neighbors unloading boxes together.

“We hear from our customers all the time that this is where they’ve met other families in their community that are also passionate about healthy living,” Stelzer says. “Friendships and communities build up around the people they see at their Azure drop.”

It may be a faster way to get groceries, but it’s also a slower, richer way to connect.

LOOKING AHEAD

“We know that it is entirely possible to feed your family the highest quality, most delicious food possible, while also caring for the soil and our environment. ”

HOLDING THE LINE

Organic farming has never been the easy path, but for Stelzer, the challenges are part of the conviction.

“Sometimes doing the right thing is hard, but just because it’s hard doesn’t mean that it isn’t right,” he says.

That perspective, forged in the early days when his family struggled to make their farm chemical-free, still guides Azure’s decisions today. “Once you’ve seen the difference real food can make, it makes it nearly impossible to compromise on it,” he reflects.

For David Stelzer, the future of Azure Standard isn’t about building the biggest company; it’s about protecting a way of life.

“Our work is not finished until every family has access to healthy food grown in a sustainable and ethical way,” he says. “That is our mission, and we will continue to press on until that dream is a reality.”

It’s a vision that feels at home in Williamson County, where old-fashioned values meet modern lifestyles. Azure may have started in a small town in Oregon, but its story is one that families everywhere can connect with, because in the end, it’s not just about food. It’s about being rooted in goodness.

FALL FOR JOHNSON CITY

EXPERIENCE CHARM AND FAMILY FRIENDLY ADVENTURES IN TENNESSEE'S HIDDEN GEM

When autumn settles in in Tennessee, few things are better than a road trip that includes golden leaves, crisp mornings, and cooler temperatures. For families, a fall break getaway from Franklin to Johnson City offers a perfect blend of adventure, culture, and relaxation. With just a few days, you can enjoy history, hands-on fun, elevated dining, and the kind of mountain views that stay with you long after the drive home.

DAY ONE: FOSSILS AND FINE DINING

Kick off your trip with an unforgettable stop at the Hands On! Discovery Center at Gray Fossil Site. As Tennessee’s only active fossil dig site, the center offers a rare opportunity to explore both the prehistoric past and cutting-edge science in one space. Families can marvel at ancient skeletons, while kids dive into interactive STEAM exhibits that make science fun.

Checking into the elegant Carnegie Hotel where guests are greeted with old-world charm and modern comforts, the perfect base for exploring Johnson City. Make your way to dinner at downtown's Label Restaurant on Tipton Street where bold flavors and a contemporary vibe set the tone for the evening. After some good food and great cocktails,  close the day with a short sunset hike at Buffalo Mountain Park to Sunset Point. Just under a mile, the trail rewards your hiking efforts with sweeping vistas and fiery night skies.

DAY TWO: RAILROADS, RETAIL, AND RARE SIGHTS

Morning begins at the Carnegie Hotel's restaurant, Wellington’s Restaurant, where breakfast is both refined and hearty. After fueling up for the day, the Johnson City Railroad Experience is the next stop. This immersive attraction tells the story of how railroads once transformed the city into a hub of industry and culture.

Downtown Johnson City beckons next, with its eclectic mix of shops, from The Generalist and Sentimental Journey Antiques to the whimsical Terrarium Plant Store. Between boutiques and galleries, visitors can stroll through Founders Park or King Commons Park, both offering a breath of fresh air in the city’s core.

Lunch at BURG’r & BARREL, located in a historic train depot,  provides a relaxed yet flavorful interlude before heading to Brights Zoo. A highlight for any age, the zoo is home to rare species, including the star attraction, Kipekee, the only known spotless giraffe in the world. Brights Zoo is a private, family-owned facility dedicated to the long-term conservation of exotic animals.

You'll be hungry again for dinner after walking around the zoo. Dinner at The Firehouse Restaurant ends the day on a delicious note. Known for its generous portions and welcoming atmosphere, the restaurant feels like a true Johnson City tradition.

DAY THREE: LOCAL FLAVOR AND OUTDOOR ADVENTURES

No trip to Northeast Tennessee is complete without a stop at Pal’s Sudden Service. This quirky and freakishly-fast fast food restaurant with cult-favorite menu items like cheddar rounds and sweet tea, breakfast here is as fun as it is flavorful.

From there, Jacob’s Nature Park offers a chance to reflect and reconnect. Built to honor Jacob Francisco, a six-year-old Johnson City resident who passed away in 2004 from an e. coli infection. The park blends play, learning, and the natural beauty of the region. It’s a meaningful pause before continuing on with your day.

For the day’s final adventure before you head home, bike the Tweetsie Trail. With bikes provided by Local Motion Cyclery, travelers can pedal along the 9.6 mile scenic path that connects Johnson City to Elizabethton. The trail winds through forests, farmland, and streams, and you have the option to walk or run as well, if biking isn't your thing.

What makes this trip special is the balance it strikes: from discovery at a fossil site, history on the railroads, small-town shopping, elevated dining, zoo adventures, to mountain sunsets. Just a 4-hour drive from Franklin, Johnson City proves that you don’t need to travel far to feel far away. This fall break, whether you’re chasing mountain views, a taste of local flavor, or moments that bring the whole family together, Johnson City delivers. Pack your bags, grab your sense of adventure, and head to Northeast Tennessee.

VisitJohnsonCityTN.com

“JOHNSON CITY IS AN IDEAL FALL BREAK DESTINATION DUE TO THE MANY FAMILY-ORIENTED, BUDGET-FRIENDLY ATTRACTIONS AND BUSINESSES IN THE CITY AND SURROUNDING AREA.”

- ALEC CASTRO, DIRECTOR OF SALES AND PUBLIC RELATIONS, VISIT JOHNSON CITY

Layers of Flavor

HFRANKLIN IS R E DEFINING THEC

Inside the stuffed-cookie shop winning over Williamson County with flavor, fun, and community spirit

Walk into Dirty Dough Franklin, and the aroma of warm, layered cookies hits you before you see the colorful display case. Each oversized cookie promises not just sweetness but an experience and a mission that Benton Cotter and his team take seriously as they bring this unique dessert concept to Williamson County.

ARTICLE BY BENTON COTTER | PHOTOGRAPHY PROVIDED

“Franklin has always been a place that values community, charm, and quality and that’s exactly what Dirty Dough stands for,” said Cotter. “We were drawn to Franklin not just for its vibrant downtown or beautiful surroundings, but because of the people. This community is full of heart, and we knew that bringing Dirty Dough here meant we’d be serving more than just cookies, we’d be bringing smiles, shared moments, and something truly unique to the dessert scene.”

Cotter, along with his wife Brittany, friends Johnny and Stacy Reading, and Ryan and Alisha Niec, opened the shop after years of friendship and shared business ideas. Their vision extended beyond baked goods. “We’re a group of friends and family with a passion for delicious food and even better experiences,” Cotter said. “We had a shared desire to do something that brought happiness to others while bringing stability to our families. Dirty Dough caught our attention not just for the cookies, but for the mission behind them, reminding people that what’s on the inside is what really counts.”

That message resonates in Franklin, where community spirit runs deep. From opening day, residents welcomed the shop with long lines and eager taste buds. Cotter said the embrace has been mutual. Through its “Cookies that Care” initiative, the shop donates cookies, volunteers time, and partners with local organizations to support schools, businesses, and families. “The community here has welcomed us with open arms,” he said. “It’s not just about business, it’s about being part of something bigger.”

The menu is anchored by Dirty Dough’s signature stuffed and layered cookies, each one baked thick and brimming with flavors like fudge, peanut butter, marshmallow, or cheesecake. “It’s simple: Dirty Dough cookies are an experience, not just a treat,” Cotter said. “Each cookie is stuffed and layered with rich, bold ingredients so every bite delivers an explosion of flavor. They’re soft, thick, indulgent, and full of personality. It’s what sets us apart in a crowded dessert market.”

Local favorites range from Brookie and Cookies & Cream to seasonal sensations such as Pumpkin Cheesecake or Peppermint Bark. For Cotter and his team, developing these flavors is equal parts creativity and science. “Our team brainstorms fun, crave-worthy flavor combinations and layers of texture,” he said. “From there, we develop test batches to make sure the cookie delivers on taste, structure, and surprise. Once it’s approved, we bake each cookie fresh in-store, layer it, and finish with toppings.”

But cookies are only part of the story. The Franklin location has expanded into drinks and other desserts, offering flavored iced coffees, dirty sodas, milkshakes, and ice cream cookie sandwiches. Recent additions include waffles, bars, and cinnamon rolls loaded with toppings. For foodies, Cotter even suggests pairing tips. A rich chocolate cookie, for example, goes well with a bold Cabernet Sauvignon, while fruity flavors match nicely with a Moscato.

Dirty Dough Franklin also caters events, builds custom gift boxes, and hosts cookie-making classes. The classes, Cotter said, are perfect for team-build ing, girls’ nights, or family fun. It’s all part of the shop’s effort to bring people together, one cookie at a time.

“People are looking for something dif ferent, something memorable,” Cotter said. “Dirty Dough delivers that by creating cookies that look amazing, taste even better, and feel indulgent without being pretentious.”

For Cotter and his partners, Dirty Dough is about more than dessert. It’s about connection. Each cookie, with its unexpected layers and surprises, mirrors the values the team hopes to share with Franklin. As Cotter put it: “What’s on the inside is what really counts.” DirtyDoughCookies.com

ARTICLE BY ATHENA WEST

TOO GOOD TO GO

I’ve worked hard over my career to be able to afford nice things, visit nice places, and have nice meals. But I also love a good deal and the thrill of the chase. I’d always bring my kids to free Slurpee day at 7-11, free meals at Chick-fil-a if you dressed like a cow (do they do that anymore?), and free ice cream if my kids received good grades on their report card. They are all grown up now but I still like a little free or reduced price fun.

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Every year, about a third of the world’s food goes uneaten. That is a jaw-dropping waste of flavor! Too Good To Go, the world's largest marketplace for surplus food in an app, swoops in with a clever fix: instead of letting unsold food get tossed at the end of the day, local cafes, bakeries, grocery stores, and restaurants pack it up into “Surprise Bags” that you can snag. Pricing is usually for about a third of the original price.

In short? Less waste and a whole lot of savings. Of course, not every bag is going to be a jackpot. Sometimes you get a dream haul of tiramisu, other times it’s pastries made earlier that morning. But that unpredictability is part of the charm. It’s a food adventure wrapped in a brown paper bag.

Restaurants and shops win big with Too Good To Go as well. Instead of tossing perfectly good food and losing money, they get to recoup costs, attract new customers, and make them feel good about small eco-friendly wins. For small bakeries, it can mean the difference between tossing a dozen cookies or turning them into smiles.

A FEW THINGS TO KNOW BEFORE YOU DIVE IN:

PICKUP WINDOWS ARE FIRM: You’ve got to be available at the set time, usually late afternoon or evening.

MYSTERY FACTOR: Sometimes you get cheesecake, sometimes it’s potato salad. Roll with it.

LOCATION, LOCATION, LOCATION: The app is only as useful as the businesses near you. Big cities? A buffet of options. Smaller towns? A little more hit-or-miss.

But here’s the thing… once you get into the rhythm, it becomes oddly addictive. Happy hunting and eating!

HOW THE APP WORKS (AND WHY IT FEELS LIKE A GAME)

1. OPEN & EXPLORE

Fire up the app, and you’ll see nearby businesses offering Surprise Bags. You can filter by distance, food type, or price.

2. RESERVE YOUR MYSTERY MEAL

Pick a bag, pay in-app (usually just a few bucks), and lock in your prize.

3. PICK UP & PEEK INSIDE

At the designated time, you swing by, swipe to confirm pickup, and unwrap the mystery. Maybe it’s  pastries, maybe it’s a full sushi platter. You may not really know until you open the bag.

4. FEEL-GOOD BONUS

The app tracks how much money you’ve saved and how much CO₂ you’ve helped prevent. It’s like earning eco-points for eating dinner.

LUNCH THAT MATTERS

When: Thursday November 18, 2025 11:30 AM – 1:00 PM Doors open 11:00 AM

Where: Hilton Franklin Cool Springs

Reserve your seat at: womenofwilliamson.org

GATHER AROUND THE TABLE

O.P. JENKINS FURNITURE & DESIGN SHOWS HOW TO HOST IN STYLE

Cool, crisp fall nights are the perfect reason to gather friends and family around the table. Whether hosting a football watch party, planning a cozy dinner party, or simply enjoying a meal with loved ones, every occasion deserves to be set in a way that makes a statement. At O.P. Jenkins Furniture & Design, you’ll find timeless pieces that transform your home into the ultimate refined space for entertaining.

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“Everything needs to feel usable and fun,” Jessica Wilkerson explains. “We don't like stuffy things, we're not a stuffy business. We like things to feel inviting and warm, and having things that have that kind of casual undertone but can still be dressed up. You can use these dishes for a formal dinner, but you can also use these dishes for a girls' lunch.”

O.P. Jenkins opened in 1907 as a family -owned business based in Knoxville. In 2016, they went on to open their Franklin location,

which has since become a go-to destination for those seeking timeless, investment pieces in both furniture and decor.

“We love being part of this community,” Jessica says. “We are a Tennessee-based business. We're a Tennessee family-owned business. We very much pride ourselves in being part of the communities that we are in.”

Williamson County is a community that knows how to host, and with stores like O.P. Jenkins, finding the perfect pieces for any occasion becomes effortless. Before

“WE LIKE THINGS TO FEEL INVITING AND WARM, AND HAVING THINGS THAT HAVE THAT KIND OF CASUAL UNDERTONE BUT CAN STILL BE DRESSED UP.”

curating the perfect tablescape, it all begins with investing in the foundation of every gathering: the dining table.

“I'm going to say this day in and day out, get that dining table,” Jessica says. “There are lots of things you can do around it, but that is the core piece. Your furniture is your investment. You want things that you can layer and change in and out, get pieces that feel solid, that feel sturdy, that your guests feel comfortable at.”

Once you have invested in a dining table that is perfect for any occasion, you can

start finding decor that works for your table.

A dining table is the anchor of every gathering. Once you’ve found a timeless piece that suits any occasion, the next step is adding decor that elevates the experience and makes the table your own.

“You're working on building what your entertaining space is going to be,” Jessica points out. “Investing in a few specific serving pieces, whether that is your dinnerware, or whether it's the right set of platters. You want pieces that feel like your starting spot, that you can add to

seasonally, and that you can add different things into each one, but you want those core pieces that you feel like you could use spring, summer, fall, and winter.”

While investing in timeless, classic pieces lays the foundation, Jessica encourages homeowners to have fun with their spaces. Trends bring fresh energy into a room, and this fall, she notes that incorporating more color has become especially popular.

“People are ready for color,” she says.  “We had all these solid white spaces for so long, but people are ready for rich, bold color.”

This season, richer tones and plush textures like velvet are an easy way to incorporate color, instantly warming a room and making any space feel inviting and cozy.

To celebrate O.P. Jenkins’ anniversary, both locations host their annual anniversary sale each October. This year, the sale runs from Oct. 13 to Nov. 29, with every item marked down, regardless of whether you buy in stock or custom pieces. It’s the perfect opportunity to invest in timeless furniture and accessories.

@opjenkinsnashville opjenkinsfurniture.com

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OCTOBER 3RD

Face Value: A Tribute to Phil Collins

Williamson County Performing Arts Center | 7:00 PM

From "In the Air Tonight" to "Against All Odds," this high-energy tribute delivers the unforgettable voice, powerful percussion, and dynamic stage presence that made Phil Collins a music legend. WCPACTN.com

OCTOBER 4TH

Vintage at the Factory

Liberty Hall at The Factory at Franklin | 10:00 AM

Over 40 vendors on site. Vintage and handmade clothing. jewelry, accessories and more. @vintageatthefactory

OCTOBER 4TH

52nd Annual Heritage Ball

Bicentennial Park | 5:30 PM

The Heritage Ball, Williamson County’s longest-running black-tie affair, celebrates the outstanding preservation work of the Heritage Foundation of Williamson County and serves as its largest annual fundraising event for future preservation efforts.WiilliamsonHeritage.org /events/heritage-ball/

OCTOBER 17TH

Taylor Hicks

Franklin Theatre | 8:00 PM

For Taylor Hicks, winning "American Idol's" blockbuster fifth season was just the beginning. Hailed as “part Stax, part Motown and part honkytonk” by The New York Times, Hicks’ intoxicating blend of soul, blues, country, and rock 'n' roll continues to reel in fans. FranklinTheatre.com

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We are a leading company in the creation of Post-Frame Buildings Including: BARNDOMINIUMS | POLE BARNS | GARAGES | EQUESTRIAN | EVENT SPACES

OCTOBER 17TH

Friends of the Brentwood Library Book Sale

John P. Holt Public Brentwood Library

Shop early for the best selection. Over 17,000 items priced at $3.00 or less.

Public Book Sale Hours:

Friday, October 17th | 9:00am – 5:30pm

Saturday, October 18th | 10:00am – 5:30pm

Sunday, October 19th | 1:00pm – 5:30pm

Fobltn.org/book-sale

OCTOBER 25TH

Pumpkinfest

Historic Downtown Franklin | 10:00 AM

The Heritage Foundation of Williamson County’s 40th Annual PumpkinFest is Middle Tennessee’s largest family festival. With more than 115,000 people in attendance in 2024, the festival stretches along Main Street and its side avenues and offers a full day of autumn-inspired food and drink, children’s activities, live music, costume contests for pets and families, and outstanding arts & crafts. Williamsonheritage.org/events/pumpkinfest/

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Struggling To Hear the Play-by-Play? You're Not Alone. HearTN – Your Local Hearing Health Experts

Fall brings football, and football brings plenty of excitement — cheering crowds, marching bands, and memorable plays. But if you’re missing the details, asking others to repeat themselves, or noticing the noise more than the game, it might be time for a hearing evaluation.

Loud environments can take a toll on your hearing over time. The good news? You don’t have to miss a moment.

P Protect your hearing Stay connected

Whether it’s custom ear protection or a comprehensive hearing test, we’re here to help.

Comprehensive Services: From hearing evaluations to personalized treatment plans, we offer a full spectrum of services to meet your hearing needs.

Personalized Care: Our team takes the time to understand your unique lifestyle and preferences, providing solutions that fit seamlessly into your daily routine.

Ongoing Support: Beyond your initial appointment, we’re here to provide ongoing support and guidance, ensuring your hearing health journey is a successful and fulfilling one.

For our Franklin, Spring Hill, Nolensville, and Dickson Offices: (615) 591-6410

For our Tullahoma Office: (931) 393-2051

For our Chattanooga and Trenton, GA Offices: (423) 870-9930