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All In The Family: On Tour with the Blacks F O O D + B E V E R AG E

SOUTH ALL’ S CH EF T YLER BROWN LI F E + C U LTU R E

WITCH ES RIDE

O C TO B E R 2 022

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LIFESTYLE LETTER

Fall, Food and Fun!

October 2022 PUBLISHER

Athena West | athena.west@citylifestyle.com EDITOR

Maria Dinoia | maria.dinoia@citylifestyle.com

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 and around Thompson’s Station and Spring Hill. We had the pleasure of sitting down with Southall Farm and Inn’s Chef Tyler Brown as well as Jessica Kelleher of Pinch & Zest Catering—so get your taste buds ready, you are in for a treat. 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. If you are looking to make some changes or updates to your home, we got you covered. This month we feature quick and easy room updates from WOW 1 DAY PAINTING as well as dramatic kitchen remodeling and cabinet refacing by the experts at EatGatherLove. If you are looking for a new place to call home, be sure to read about our friends at Home-Aid Moving and their surefire tips for a stress free move. Check out how Clint Black avoids homesickness while on round two of his “Mostly Hits And The Mrs." tour and read about his newest venture, Clint Black Coffee. I hope you find time this fall to slow down and enjoy all that brings you happiness. As always, thanks for reading, and we’ll see you around town!

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Thompson’s Station Lifestyle is available for pick up in the following locations: RE/MAX Encore (100 W. 6th Street, Columbia), The Fainting Goat (Spring Hill), Parkway Wine and Spirits (Spring Hill), Sweet CeCe’s (The Crossings at Spring Hill), Spring Hill Public Library (Spring Hill) and local doctor and professional offices around the area. Photo Credit: @lifestylebyleblanc Hair: @jessicamillerhair

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Learn how to start your own publication at: citylifestyle.com//franchise Proverbs 3:5-6 Thompson’s Station Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Thompson’s Station 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 Thompson’s Station Lifestyle™ is gathered from sources

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

20 A Family Affair

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection

Must See

Culinary Creations

Expert Help

Curb Appeal

Decor Trends

Local Limelight

Self Care

How To

Local’s Choice

The Blacks Hit The Road Again For The Mostly Hits and the Mrs. Tour

26 A Pinch of This, A Dash of That Fall Recipes from Pinch & Zest Catering

50 The Five W’s of Tollgate’s Witches Ride Halloween Fun That Supports Cancer

O N T H E C OV E R

Photography: Russ Harrington Grammy-winning country superstar Clint Black with his wife, actress and singer Lisa Hartman Black and their daughter, Lily Pearl.

FO O D + B EV E R AG E

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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 2

Nashville’s Dalamar Homes recently presented checks to several of its nonprofit partners. The proceeds donated were raised through Dalamar Homes’ Hope House program, where the company builds a custom home in a select neighborhood each year and donates all net proceeds from the sale to local nonprofits. 2021’s home was located in Nolensville. 1: Justice Industries. 2: Dream Streets. 3: Mercy Multiplied. 4: Nashville Rescue Mission. 5: People Loving Nashville. 6: Stepping Stones. 7: The Journey Home.

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

Magnolia and Vine Opens Event Venue 3035 Reserve Boulevard in Spring Hill is the home to Magnolia and Vine, a historic farmhouse event venue open for private events, corporate events, fundraisers, weddings, and rehearsal dinners. They also offer murder mystery dinners and community events every month. MagnoliaVineTN.com Photography Courtesy of Spring Hill Chamber of Commerce

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B USIN E SS M ON T H LY

SafeWise Ranks Spring Hill Among One of Tennessee's Safest Cities Brentwood, Nolensville and Spring Hill have been rated three of the safest cities in Tennessee. Nolensville was ranked fifth, Brentwood seventh and Spring Hill 16th. The data for SafeWise’s Tennessee’s 20 Safest Cities of 2022 report is compiled using FBI crime statistics data. Safewise.com

Final Whataburger Plans for Spring Hill Approved According to the Columbia Daily Herald, Spring Hill city planners unanimously approved final site plans for a new Whataburger to be located just off Main Street. Whataburger operates approximately 880 locations in the U.S. and the Spring Hill location will be one of nine restaurants the burger chain hopes to open in Middle Tennessee by the end of 2022. Whataburger.com

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CHEF TYLER BROWN IS MAKING SOUTHALL A S TA S T Y

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

CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

“We won’t always have a set menu, which gives us a lot of flexibility day to day. We can grow a crop just for blossoms or loofahs for the spa because our priorities are different.”

Standing over a 19th-century millstone and in the shadows of a 21st-century hydroponic greenhouse, Chef Tyler Brown can’t believe the moment is this close. Seven years ago, Brown stepped away from the helm of one of Nashville’s premier kitchens. As executive chef at the Hermitage Hotel’s Capitol Grille for nearly a decade, he’d been a leader in developing the city as a culinary destination with seed-to-plate menus driven by his own heirloom garden at historic Glen Leven and a heritage cattle operation of 150 head of Red Polls at Double H Farms, the largest herd of the dual-purpose Scottish breed found anywhere in the South. Still, he wanted to dive deeper. After achieving four-star, four-diamond status for the restaurant and earning several James Beard nominations, Chef Brown made the decision to invest years into creating Southall Farm & Inn, a 325-acre luxury resort and spa centered on the circle of life – landscape-scale, symbiotic food cultivation, and immersive epicurean experiences. The son of a talented home chef, Brown understood early on how food and community intertwine. It was at the dinner table, he discovered, where meaningful personal exchange happened. After culinary school at Johnson & Wales in his native Charleston, South Carolina, and a fellowship at the Keystone Resort in Colorado, Brown returned home to become sous chef at Peninsula Grill, running aspects such as butchery and fermentation and expediting the line during service. That was where he first felt the power of the French brigade order, the line of command designed to yield precision and productivity in a high-volume kitchen.

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

An opportunity for his wife, Ashley, at Vanderbilt University brought the Browns to Nashville. He reconnected with Chef Sean Brock and became his chef de cuisine; in 2006, he was named executive chef, with a full platform to celebrate fresh, locally produced ingredients. “In my journey as a chef, the brigade training and classic preparations and techniques eventually led me to push the envelope,” he says. “As I developed relationships with local farmers and markets, I was enamored with the seasonal aspects of what was unique to this area, what was fresh and abundant at different times of the year. The natural progression for me was to start a garden, leading me to explore the challenges and rewards of agriculture and what we can add to it.” In 2015, he joined the team at Southall as senior vice president of culinary and agriculture, where he could continue to grow while creating a sustainable farm to feed the kitchen. When Southall officially opens, it will feature not only the 62-room inn, 16 treetop cottages, an innovative spa, and a signature restaurant but a canvas that spans the entire property. Guests will discover a mature working farm; beyond the production fields, Southall features 1,400 heirloom apple trees on a terraced hillside, advanced greenhouse hydroponics, a property-wide pollination program that includes millions of honeybees and native bees propagated to increase crop yields, an orangerie full of rare citrus, and an abundant edible landscape – all of which can be explored through inviting and well-conceived experiential programming.

“What it affords us is the opportunity to observe the whole process. As a plant begins to grow, a zephyr squash, for instance, we’re seeing we have a very small squash with a blossom on it, and we have the luxury of harvesting it at that time,” Brown explains. “Those are the kinds of things that farmers traditionally can’t prioritize, but we have a chance to celebrate those various stages of growth, from a flavor and texture standpoint, to experiment with raw and cooked preparations.” The entire farm is a living laboratory. The cultivation team at Southall has been experimenting for years, not only growing and taste-testing rare heirloom varieties, but pushing the margins on what is possible in Middle Tennessee: the once-extinct Carolina Gold rice, for example, or the bambara groundnut, native to West Africa but rarely grown in America. For Brown, it’s about marrying the principles of biodynamics and old ways with modern techniques to track data that informs a diverse crop plan. “We’ve been able to taste test so many things and refine our plans as a result, both with the tools and in selecting certain varieties for size, flavor, season of harvest, thinking through the applications we’re looking for in terms of fresh, preserved and frozen,” Brown says. “We won’t always have a set menu, which gives us a lot of flexibility day to day. We can grow a crop just for blossoms or loofahs for the spa because our priorities are different.” After seven years of planning, building, testing, and refining, Brown is looking forward to serving people again – an invigorating exchange of energy that he says is like seeing an old friend. “What we hope you will see is a menu representative of a very seasonal Middle Tennessee offering that comprises our community – it’s a depiction of not only my objectives, but a number of people’s dreams and pursuits, presented on a plate that is very specifically conceptualized,” he says. “It’s been a mindful process, which is such a gift, but nothing excites me more than sharing it with others.” SouthallTN.com

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A Family

Affair The Blacks Hit The Road Again For The “Mostly Hits and the Mrs. Tour” 20

M UST SE E | A RTS + CU LTURE

After a wildly successful 2021-22 "Mostly Hits And The Mrs. Tour," Clint Black and his family are getting back on the tour bus for round two of "Mostly Hits And The Mrs." The first tour, loaded with audience adoration, resulted in a widely-watched PBS special that offered snippets of life on the road and performances with his family. Obviously, the success of that tour launched version two, set to begin in Burnesville, Minnesota on November 17 and end in Pensacola, Florida on February 5, 2023. What's life like on the road for the Black family? Clint says, "I’d keep busy by getting ready for the show, warming up the vocal cords. But on the days off when I was stuck out on the road, that’s when I'd have time to get homesick. But with them out there on the road with me, I never get homesick." He jokingly adds, "The downside was I had to go to Target practically everyday for something we always needed." The "them" Clint refers to are his wife and actress Lisa Hartman Black and 21-year-old daughter Lily Pearl. Lisa tells Thompson’s Station Lifestyle, "There are so many moments where I’m sitting with my husband and my daughter and we’re comparing stories - like maybe a mic went out or somebody in the audience did something funny - there’s always so much to talk about and the fact that the three of us are talking about these things and touring together, it’s just wonderful. We’re making so many memories and Lily and I both get a little giddy." Clint continues, "On show days, we’re in a pretty tight routine. But we love being with each other. We laugh at ourselves. And we’re so lucky Lily wants to be a part of this and wants to be around us." Both Clint and Lisa have had wonderfully long and storied careers. Clint's been putting out music since 1989 (think his triple platinum debut album, "Killin' Time") and Lisa began acting (and even singing) in the early 80s (think iconic TV show "Knots Landing"). They both look back fondly. Clint reveals, "I remember Lionel Richie telling me once how quickly you move through those moments and there’s barely time to enjoy them. He said ‘don’t waste your great moments and move through them

ARTICLE BY MARIA DINOIA PHOTOGRAPHY BY RUSS HARRINGTON CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

“There are so many moments - where I’m sitting with my husband and my daughter and we’re comparing stories - like maybe a mic went out or somebody in the audience did something funny - there’s always so much to talk about and the fact that the three of us are talking about these things and touring together, it’s just wonderful.” - Lisa Hartman Black

more slowly.’” Lisa adds, "I think back on the people we were lucky enough to work with. I remember meeting Tony Orlando. Those are moments you could never plan or never see coming." And while the Black family continues to have more special moments out on tour, Clint has taken on other projects that were born during the downtime of the pandemic. Clint hosts and co-produces a TV show, "Talking in Circles with Clint Black," a behind-the-scenes conversation with two entertainers talking 'shop.' The series just completed a successful second season on Circle TV. Clint says, "I like to make people laugh and the network encourages me to go out into the weeds. The idea is that people would like to hear what industry people talk about. It’s a backstage conversation. I say to people who come on, 'I’m

M UST SE E | A RTS + CU LTURE

gonna say stupid things, so get ready.' And we have fun with the audience there too." Former guests include Tim McGraw, Brad Paisley, Dennis Quaid, Luke Combs, and even his own wife, Lisa Hartman Black. Clint adds, "There are so many people we want to have on the show." "Talking Circles" began its third season last month and airs Saturday nights at 10:00 pm ET after Opry Live. The other project born from the lockdown was coffee. How does a country music superstar get into coffee? Clint responds, "How did coffee get into me?" He continues, "I’ve always been a coffee lover. Everyone has a different way they like their coffee. I like a strong coffee but I don’t like a bitter coffee. A friend of mine likes the strongest, most bitter coffee you can find. We found a roaster down in

Texas - a small mom and pop shop - who would roast it for me the same way every time. I went through a bunch of coffees with them. I love sharing that coffee with people. I always have. It’s fresh - doesn’t sit around. We roast it as we go." A TV show, a coffee line, a new album (his 12th studio album, Out of Sane) all born from the lockdown, and now a new tour. Clint says, "I need to be busy and productive and doing something." Lisa adds, "He has such a gift. He's curious about everything. And he just does it. Like writing - he wrote "A Bad Goodbye" in 15 minutes while we were sitting on the bed watching TV. It just comes naturally." ClintBlack.com ClintBlackCoffee.com

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A Pinch of This, A DASH OF THAT

Jessica Kelleher and her husband moved to Franklin from Massachusetts seven years ago when she was pregnant with their second daughter. As she was living the mom life, she became friends with their neighbor, who first put the idea of starting a catering business in her head. The neighbor was stressed that her husband volunteered them to host a Christmas party at their house. Jessica insisted not to worry, she would make the food for the party and already had all the chafing dishes and supplies. Jessica attended business school, but dreamed of going to culinary school. Cooking was her creative outlet and she would throw cultivated parties with food as the main attraction. After the Christmas party was a huge success, her neighbor asked why she wasn’t doing this for a living. That’s when Jessica decided to mix her business background with her passion to create Pinch & Zest, where she would be the executive chef for weddings and private events. Jessica went full force and built her own state of the art commercial kitchen in Spring Hill. It was completed in July 2019. She says, “I finish my beautiful commercial kitchen and my business starts taking off, and then COVID hits and nobody has weddings anymore.” But in 2021, they catered 15 local weddings. To achieve the best quality service, they never book two weddings in one weekend. Jessica’s sous chef and pastry chef, Cassidy Ebert, helps her with menu development and testing recipes. Jessica loves asking couples what their comfort food is so they can draw from that and elevate it for their special day using the freshest ingredients and gorgeous presentation. The betrothed

get to visit the commercial kitchen before the wedding to taste their personalized menu along with some other surprises. Plus they always accommodate guests who are vegan, vegetarian or gluten-free. This time of year Jessica loves crafting sauces and braising meats. She says, “I’m not a southern cook, so my version of brisket is red wine, beef broth, all the veggies like carrots and onions, and slow braise it for hours. It makes the whole place smell like fall.” She adds, “My favorite style overall of cooking is light, fresh Italian, so it’s not the classic red sauce and cheese. I love capers and white wine sauces and things like that.” She realizes cooking isn’t for everyone, so Pinch & Zest recently introduced Pinch Meals for people in a pinch! Individuals, couples, and families can choose prepared meals to be delivered to their home weekly. Pinch Meals can also include boxes of from-scratch baked goods or sandwich platters for the office. Jessica enjoys experiencing Nashville restaurants and getting inspired at the Franklin Farmers Market. On the first of the month, it’s become a tradition for Jessica’s family to try a new-to-them restaurant for dinner. The rules are no phones and no kids menus. She wants her kids to expand their palates and change their perspective on foods they may think are “gross.” She says, “The girls are just hilarious. I’m like ‘okay try this piece of shrimp’ and they’re like ‘ewww.’ And I go, ‘no, you can’t say that, we’re going to try it.’ So they do and it’s been great. It’s something they get excited for.” Jessica and Cassidy are thrilled for you to try their seasonal recipes and to dive into catering this year’s holiday events.

ARTICLE BY BRIANNA MELANSON

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

Jessica Kelleher

JESSICA’S FALL RECIPES Butternut Squash Soup (serves about 6 people)

INGREDIENTS • • • • • • • • • •

2 tablespoons extra-virgin olive oil 1 large yellow onion chopped ½ teaspoon sea salt 1 (3-pound) butternut squash peeled, seeded, and cubed 3 garlic cloves chopped 1 tablespoon chopped fresh sage ½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth 1 can of full fat coconut milk – shake it, pour it out into a measuring cup and microwave it to warm it slightly

Pumpkin Muffins (makes about 15 muffins)

INGREDIENTS • • • • • • • • • • • • • •

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled) 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 cup canola or vegetable oil 1/2 cup granulated sugar 1/2 cup packed light or dark brown sugar 1 and 1/2 cups canned pumpkin puree 2 large eggs 1/4 cup milk, at room temperature 1 and 1/2 cups (180g) confectioners’ sugar 2 Tablespoons (30ml) pure maple syrup 2 Tablespoons (30ml) milk*

DIRECTIONS

01 Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.

01 Preheat oven to 350°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

02 Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

02 In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.

03 Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. 04 Serve and garnish with a couple tablespoon swirls of coconut milk and chopped fresh parsley!

03 In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. 04 Spoon the batter into liners, filling them almost full. Bake for 16-17 minutes at 350 or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. 05 *For mini muffins, bake for 11-13 minutes at 350°F. Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins before serving! OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

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Moving Made Easy with Home-Aid Moving

ARTICLE BY LISA VALENTINE | PHOTOGRAPHY PROVIDED

EXP E RT H E LP | HOM E SE RVI CE S

Born and raised in Middle Tennessee, Home-Aid Moving owner William Turner realized early on in life his desire to give back to the community that raised him. The Nashville native left his hometown for Chattanooga with dreams of becoming a criminal attorney. After earning his degrees, he recognized that law may not be the path he wanted to pursue after all. Turner— who had spent his high school and college years working as a mover— discovered that his true passion lies in helping others by making their moves as easy and stress-free as possible. “Our customer service is second to none,” says Turner, who has owned Home-Aid Moving for three years. “We guarantee integrity and a smile from start to finish. At every step of the moving process with Home-Aid, every decision that is made is framed around the customers peace of mind.” Turner and his team at Home-Aid Moving take great pride in making sure that their clients have as little to do as possible on moving day. Here are some of his top tips and suggestions for people that are preparing for a move to help make the day virtually stress free.

HOLD ONTO YOUR HARDWARE “Don’t pack away all of your sandwich bags,” says Turner. “When the movers take apart beds, tables, and anything else that needs to be disassembled to be moved the hardware is very key.” To make sure these pieces stay paired with the correct furniture for reassembly at

the new location and don’t get lost, he suggests labeling each bag of hardware with the contents, what piece of furniture it belongs to, and what room it should go in.

SEPARATE WHAT YOU PLAN TO TRANSPORT YOURSELF “Setting aside boxes and personal belongings you’d like to move yourself to the same corner of each room is a nice uniform way to make sure clients and movers are on the same page with what goes and what stays,” he explains.

BRING SIMPLICITY TO A MOVE WITH COLOR CODING When it comes to moving boxes, Turner suggests using a color-coding system to streamline the process and ensure that every box gets moved to the right room. “If you pair boxes with a particular color on each doorway at the new place, this allows the movers to get a visual representation of where every box needs to go a lot quicker.”

EXAMINE YOUR NEW LAUNDRY OUTLETS BEFORE YOU MOVE “Check your dryer power plug,” says Turner of the outlets at the location a client moves to."Dryers are notorious for having different power plug ins— for example 3-prong as opposed to 4-prong outlets— at different locations. Checking this ahead of time can save a lot of last-second stress when it comes to being able to do laundry after the move.”

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

W WO

1 DAY PAINTIN

GETTING THE JOB DONE WITH QUALIT Y AND SPEED

ARTICLE BY LISA VALENTINE

C UR B A P P E A L | HOM E SERVI CE S

When your home’s ready for a refresh, nothing can transform both the inside and outside of your space better than a new paint job! Whether it’s a fresh coat of a tried-and-true shade that you’ve loved for years or something bold and different, C.J. Welch and his team at WOW 1 DAY PAINTING have you covered. A Hendersonville native, Welch spent time living in Birmingham, Memphis, and East Tennessee working in medical device sales before feeling the pull to move back to his roots with his wife Sarah and three kids, Aiden, Ruby and Nolan. “I’ve lived all over Tennessee and what I love about Middle Tennessee is there are a lot of opportunities,” he says of the area. “There’s a lot of growth, a lot of exciting things happening.” Welch opened the Nashville franchise of WOW 1 DAY PAINTING and has spent the last two years serving the community he and his family call home. The franchise owner says he likes being a small part of the change and building that’s happening in this area. “Of course, what I love about Nashville is just that the people are some of the best people in the country and have Southern hospitality,” says Welch. “There’s the huge benefit of living in the South, but you also get the benefits of living in a growing metro area where there’s a lot to do, a lot to be a part of.” What sets WOW 1 DAY PAINTING apart from other companies is not only the high-quality work they do, but also the speed at which they accomplish it. By having large teams comprised of topnotch painters, Welch ensures that the job is done both fast and right—finishing a majority of jobs in just one day—so that customers can get back to enjoying their lives in their beautiful new spaces. “Our recipe is speed and quality,” says Welch of what differentiates his team from the rest. “We work with big crews to deliver great quality and work very quickly. Our team employs painters who care about our customers and care about the quality of work. We try to give people their spaces back quicker than anyone else – in one day!” WOW 1 DAY PAINTING does some small commercial jobs, but a majority of their focus is on residential homes. They recently just tackled a large exterior job, using their expertise and high-end products to bring a bright and fresh look to a new build. “This customer reached out to us and just never got the brick look they hoped for,” explains Welch. “They wanted to freshen everything out and brighten everything up, so they reached out to us to help. We actually painted for them on another project previously. We put together a plan and recommended some great products.” The team used “a mineral based paint that allows the brick to continue to breathe, so you won’t have long term peeling and we painted all the trim and freshened it all up with some really great quality products.” The homeowner stated, "My wife and I could not be more pleased with the finished product provided by WOW 1 day Painting. Their painting team was always on time, friendly, professional, and responsive: solid citizens. We requested RomoBio exterior paint, a great product, which is a mineral-based paint and provided great coverage. The mineral-based paint still retained the texture of the brick, and most importantly, the paint “breathes” so that we are not concerned with peeling or water damage in the future." Whether the job is big or small, Welch and his team at WOW 1 DAY PAINTING bring enthusiasm and excellence into every space they paint. “I just love making customers’ visions come to life,” says Welch. Wow1Day.com

FRANCHISE OWNER CJ WELCH

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

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As a Thompson's Station resident myself, I know this market and can help you navigate it too! With more than 85 homes sold totaling $40 million dollars in Thompson's Station alone, you can count on the fact that Katie knows this market. With roots deep in the South, Katie and her family have called Middle Tennessee home for a decade. From real estate to running a CrossFit gym to raising her boys, Katie embodies the very essence of Tennessee charm. She knows the area, the real estate market, and is proud to be a Williamson County local. Katie strives to make your home selling and purchasing experience a phenomenal one. She knows what buyers & sellers want and how to get it. If you're looking for the best representation when it comes to such a large purchase, you've found it!

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VB OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

Before

Change Your Life With A Remodeled Kitchen ARTICLE BY ED ATLAS | PHOTOGRAPHY PROVIDED

After

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

Gary and Pam Jordan

Never mind the den, the great room, the formal living room or the parlor. For most people, the kitchen is the hub of the home. It’s where families and friends convene for just about everything. What was once a utilitarian necessity is now a showpiece, if not the home’s signature room. And if your kitchen looks and feels dated, tired or worse, it’s probably time for a makeover. “If your kitchen is no longer functional, if you don’t want guests to see it or if you’ve stopped loving it for any reason, that’s when it’s time to get it redone,” says Pam Jordan, owner of kitchen refacing/remodeling contractor EatGatherLove. If you need additional or stacked cabinets, or if your cabinets just need to be refaced, Pam and her husband Gary (a licensed contractor) will help you find the best solution for your kitchen. Their team will also install new countertops and refit appliances. When it’s all said-and-done, they’ll help you reimagine your kitchen into a space that beckons all to eat, gather and celebratetheir love of living. An interior decorator by trade, Jordan listens to her clients to get a sense of their wants and needs (she says curating images from Pinterest is a great starting point), then works within their budget to execute a remodel that’s a manifestation of their vision. A recent example was the remodel a small 1950s kitchen in a Crieve Hall home that’s featured here. “This home is not very big, it’s close to 70 years old and it had not been remodeled ever,” says Jordan. “The dishwasher had been added and it was just kind of a hodgepodge. The owner was not going to move so a new kitchen was a must. My task was to open this very small space and bring it into this century.” But to do that, Jordan

had to work within rigid parameters involving sustainability issues, construction codes and financial concerns. “People see glamorous, beautiful kitchens but you have to work within the space,” says Jordan. “In this case, she had a budget, but it was not carte blanche; about $18,000 to $20,000. And she wanted to keep her cabinets because removing them would have required, by code, a test for lead abatement, which would’ve driven up the cost.” Taking all of that into consideration, Jordan crafted a design proposal within the allotted budget and, with her client’s approval, went to work. The EatGatherLove team found that they were able to reface and refresh the cabinets from their original darkstained condition. New lighting fixtures were a must, including can lights in the ceiling. Next to go was the square tile countertops. Paint colors were selected for the walls and pantry doors. The team even freshened the inside of the pantry with a thorough cleaning followed by painting the shelves. From start to finish, the job took three weeks which, Jordan says, is about the norm. “Most jobs change; usually with things being added,” she says. “The more add-ons, the longer it takes to get out, but that’s OK. A kitchen remodel is a big emotional and financial commitment, and it has to be done right.” Jordan says that the client and her husband are ecstatic with the transformation. “In the days and weeks following the job she sent me texts nearly every day telling me how much she loves it,” says Jordan. “When it all comes together and they get so excited because their kitchen works and it enhances their quality of life, it’s very gratifying.” EatGatherLove.com

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

Influencer and Creator Michelle Robinson Talks Modern Day Moguls Michelle Robinson of Modern Day Moguls wears many hats. She's a wife, a "millennial mom on a mission," a small business owner, social media maven, crossfitter, budget DIYer, tween stylist, and the list goes on. Phew! How does she do it all? For starters, it was timing. The former marketing executive says, "When my second daughter was born, I came home from working full-time and was home with my two kids. And then once I was able to get the hang of mothering, I guess, I just started to Instagram and started sharing our lives. Instagram just kind of took over social media and grew quickly." In fact, that's how the name of Modern Day Moguls was born. "I started on Instagram to kind of brand the work from home, work with your kids thing. We were modern day. And moguls came from working with my kids." The Thompson's Station resident calls her two sweet girls, ages eight and 10, her co-workers. She says, "I am enjoying and really do love motherhood." Michelle revels in the special moments. She continues, "I love to share our city. I love to share our travels. But I also love home and ways that I make my house a home. I like sharing the things that we do at the house and

REDEFINING THE FAMILY BUSINESS ARTICLE BY MARIA DINOIA PHOTOGRAPHY PROVIDED

LOCA L LIM E LIGH T | L IFE + CULTURE

“I think it’s created an amazing career for me, and I have seen all the amazing things that have come out of it, but it can be rough.”

decorating and flowers and smells and little things like that, that just create an atmosphere." With 64K followers on Instagram, she's clearly doing something that resonates with people. And what advice would she give to budding influencers? "Turn off the noise. Cause you're going to get noise. And find your own unique voice. You're never going to be authentic enough to where somebody listens to what you have to say when you're just repeating or doing what other people are doing. I'm still working on finding my voice and I've been doing this for six years." ModernDayMoguls.com/ Instagram: @moderndaymoguls

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

GERI G. BEAUTY

Meet Geri Giagnorio, a skincare health expert, product developer, and founder of GERI G.® Beauty. After studying as an esthetician in Chicago and building a loyal clientele, Geri decided to take her knowledge and expertise to Beverly Hills working with Hollywood’s elite celebrities. Lucky for us, Geri has brought her tranquil, holistic approach to beauty and health right here to Williamson County.

S ELF CA R E | BEAU TY

ARTICLE BY LINDA DOHSE | PHOTOGRAPHY PROVIDED

Your Holistic Approach To Beauty And Health

“My job is to produce the right skincare, products, and education to help people achieve the results they want.”

Says Geri, “I was looking at all my options in relocating my company to the southeast, and Franklin offered me everything I was looking for. It really came down to the people; they are so warm and welcoming. It’s like Mayberry - you say hello to everyone!” During her time in Los Angeles, Geri developed her integrated TRANSCEUTICAL® Living approach that centers on changing oneself through healing and living a simpler life. This set the stage for all GERI G. products to be more multi-purposeful and nutritional for the skin from the inside out. Products are formulated, designed, and packaged for the health of people and the planet. "We only make what we know is needed essentially for the skin and body. We only use essential packaging with minimal waste to ensure the health of our planet," says Geri.

She’s also excited to share that her skin boutique will soon offer innovative treatments straight from Milan, Italy. Geri is one of only 100 professionals to offer the treatment that works simultaneously on the body and face. Notes Geri, “This machine promotes permanent fat reduction, reduces cellulite, tones, and tightens the skin from head to toe, and increases lymphatic flow that helps with circulation. It ultimately helps to reverse and prevent most physical signs of aging including the slowing down of collagen production and sagging skin. Clients can do just body, just face, or both." Geri also uses skin imaging to help clients see and understand the current state of their skin which helps them be more informed as to what treatment protocol is best suited for their particular skin issues and desired results. CONTINUED > OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

With Geri’s host of advanced international treatments like LED light treatments, Intraceuticals Oxygen, Cytokine Facials, and Advanced Therapy, you really are experiencing celebrity treatments. You can check out Geri’s complete line of skincare, cosmetics, and wellness products at GeriGBeauty. com and visit GeriGBeauty.com/pages/ treatments to schedule your holistic wellness appointment. Your body, mind, and soul will thank you.

S ELF CA R E | BEAU TY

Joseph Cecil | Launch Production and Design

4 84 COU NTY ROAD 2026 · CRANE HILL , AL 35 05 3 6 Beds | 5 Baths | 3,356 SF $ 2 ,1 9 0 , 0 0 0

Your Connection to Smith Lake As a lifelong Smith Lake Resident I am known as a local lake expert!

MELINDA EDWARDS REALTOR melindaedwardsrealtor.com Affiliated with Justin Dyar “Mr. Smith Lake”

(256) 531-7850 | Melinda.edwards21@gmail.com OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

ARTICLE BY LISA MOYER, LAUREN LANE CULINARIAN AND LEANN PARKER OF SILVERTOOTH HOME PHOTOGRAPHY BY JANIE JONES

HOST YOU R OW N FOOTBA LL TA ILGATE PA RT Y

It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with these latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

H OW TO | L IFE + CU LTU R E

Truck: Sweet Streams Lavender Co. @sweetstreamslavender Recipes: Lauren Lane @lauren_lane_culinarian Stylist: LeAnn Parker @silvertoothhome Photography: @uncommon.jane

It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season. Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

LeAnn’s Tailgate Styling • • • • • • • • •

Plaid Throw Blankets Throw Pillows Large Round Baskets Wooden Crates Foam Fingers Large Chalkboard Chalkboard Pennant Banner Touches of green (hydrangeas, fresh sage) Football Goalpost (DIY instructions at Silvertooth Home blog)

LeAnn can’t wait to see what you create for your own tailgate party. Tag her on IG @silvertoothhome and #silvertoothhome so she can share. Go Team! CONTINUED >

OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

Football Apple Hand Pies Apple Hand Pies are a perfect hand-held dessert that tastes like fall Ingredients • 21 ounces apple pie filling, store bought or homemade below (you won’t need it all) • 1 tablespoon cinnamon • 2 package pie crusts (4 crusts), I use Pillsbury • 1 egg • 1 teaspoon milk • Store-bought icing in a tube for laces (optional) Instructions 1. Preheat oven to 425°F. 2. Chop apple pie filling into small pieces and mix with cinnamon. Beat the egg with milk until combined. 3. Roll out the pie dough to ⅛-inch thick and cut the dough into12 football shapes. 4. Add 1 ½ tablespoons apple pie filling to 6 of the footballs. 5. Brush egg wash around the edges and top with remaining 6 football shapes. Use a fork to crimp the edges firmly together. Make two slits on the top of the pie. 6. Brush with the remaining egg wash and bake for 12 minutes. 7. After cooled, pipe on laces with icing if using. Notes • Hand pies can be baked in an air fryer for 8-10 minutes at 350°F. • Any flavor of pie filling may be substituted.

Lauren Lane wants to introduce you to stress-free cooking and effortless entertaining…by sharing many of the strategies, tips and tricks she’s discovered from her own imperfect and often humorous path to cooking and entertaining. Blog: Lauren-Lane.com Instagram: @Lauren_Lane_Culinarian Pinterest: Pinterest.com/LaurenLaneBlog

H OW TO | L IFE + CU LTU R E

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

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CABULLD OGS.ORG OCTOB ER 2 0 2 2 | C I TYL I FE STYL E . C OM/TH OMP SO N S STAT I O N

The Five W’s of Tollgate’s Witches Ride WHAT: Tollgate Village is joining forces with Westhaven to host a Witches Ride to benefit the American Cancer Society. WHO: Local women of all ages gather up their friends, neighbors, co-workers to dress up in their witchiest Halloween costume or theme while decorating their broomcycles and monster machines (golf carts). They parade through the streets of the Tollgate community in Thompson's Station throwing candy to the local kids. WHY: This family-friendly event is held to raise money for the American Cancer Society. The Witches ride to celebrate the beautiful spirits of those loved affected by cancer. WHEN: Oct 30th, 2022 Ride starts at 5pm. Begin lining up at 4pm. WHERE: Starting line is at Tollgate Village Clubhouse and ends right back at the clubhouse for a celebratory event hosted by The Tremayne Group at Ten Oaks RE @thetremaynegroup and Sarah Nicodemus at Compass RE @Sarah.Sells.Tennessee. The details: • Interested in sponsorship opportunities, email tollgatewitchesride@gmail.com • Register for the event online: main.acsevents.org/goto/tollgatewitchesride • Stay up to date @tollgatewitchesride on FB and IG

ARTICLE BY MARIA DINOIA

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