Issuu

FRANKLIN

T H O M P S O N ’ S S TAT I O N

SEPTEMBER | OCTOBER 2026

Foodie Issue

CROCKETT COFFEE CELEBRATING AMERICA GINA'S SKINNY ITALIAN

CLEAN EATING

HOMEMADE IS BETTER 6 THINGS TO MAKE NOW

WHERE MEMORIES ARE MADE

AROUND THE TABLE

SEPTEMBER – OCTOBER 2026

BEAUTY IS IN THE EYE OF THE

bagel holder PROUD TO SERVE FRANKLIN, TN 2000 Meridian Blvd At Ugly Bagel, we're all about what's on the inside—fresh, hand-rolled bagels, house-made schmears, stacked sandwiches, and handcrafted coffee. Imperfect by design, unforgettable by flavor. Now offering catering!

MONTHLY DROPS!

Four unique and delicious new flavors that are available for limited time! August includes our Gouda + Roasted Red Pepper Bagel. Graham Cracker Bagel, Key Lime cream cheese and rosemary olive cream cheese. 2

www.uglybagel.com

M U S I C C I T Y P U B L I C AT I O N S I N C .

615.285.9374

SEPTEMBER – OCTOBER 2026

Rare and Well Done

47 years of award-winning service aging of our butcher-fresh 28 days prime steaks handcrafted 17 innovative, cocktails 16 shareable sides for two to customize your 15 ways steaks and chops 10 decadent signature desserts famous pork chop 7 finger-high carved tableside reserve wines among 6 Perry’s a curated list of hundreds 5 Surf & Turf Signatures and Well Done 1 Rare dining experience ®

COOL SPRINGS | 5028 ASPEN GROVE DRIVE, FRANKLIN, TN 37067

PerrysSteakhouse.com 4

M U S I C C I T Y P U B L I C AT I O N S I N C .

Opening this fall! I can’t wait to welcome you back to Amy Montgomery Home

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MUSIC CITY publications

Publishing MAURY COUNTY LIVING WILLIAMSON COUNTY LIVING S E P T E M B E R | O C TO B E R 2 0 2 6

From the Publisher ...

PUBLISHER | EDITOR IN CHIEF

Kathy Fox

Good food has always had a way of bringing people together, and that’s one of the reasons I look forward to our annual Foodie Issue. There’s just something special about gathering around a table, whether you’re trying a new restaurant or enjoying a home-cooked meal with family and friends. Throughout this issue, we celebrate some of the restaurants and people behind the food that make Middle Tennessee such a wonderful place to live — and eat! Because at the end of the day, food is about so much more than what’s on our plates. It’s about the memories we create sitting around the table. The cover features Williamson County resident Clay Travis and his Crockett Coffee, a great way to start your day. Plan a culinary journey to Helen County, Georgia, where you will discover big flavors and diverse food options in its growing culinary scene. Learn how to set a proper table, what six things you should be making now in your kitchen, and why Friday lunches at Perry’s Steakhouse & Grille are the best kept secret. Read about Gina’s Skinny Italian, the innovative low-carb, no-sugar-added Italian food brand, and her recipe for Italian Protein Meatball Penne. Dive into the pages and discover why neighboring Columbia is raising a glass to their tradition of fruit tea. Schedule a staycation at the Fairlane Hotel Nashville and partake in their new monthly Wine Dinner Series with sommelier Andrew Brewer, owner of The Lessons From the Vine.

DESIGNER | ART DIRECTOR

Shelly Wells

LIFESTYLE EDITOR

Amy Montgomery

CONTRIBUTING WRITERS

Kathy Fox Kelli Johnson Taylor Masterson Amy Montgomery Elizabeth Shane Mary Skinner PHOTOGRAPHERS

Allison Elefante Kathy Fox Ross Jaynes Visual Media Co. ONLINE

We introduce you to a local craftsman who creates beautiful, one-of-a-kind tables. Finally, we share the rich tradition of handmade crafts in Tennessee with a new exhibition, Craft Continuum, sponsored by Tennessee Craft. As we observe Breast Cancer Awareness Month in October, don’t forget to schedule a mammogram — a step that could save your life. In closing, please know the businesses featured in this issue extend their heartfelt gratitude for your patronage. Bon appétit!

maurycountyliving.com williamsoncoliving.com SOCIAL MEDIA

@maurycountyliving @williamsoncoliving

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Connect with us Publisher | Editor in Chief

M U S I C C I T Y P U B L I C AT I O N S I N C .

@williamsoncoliving

Music City Publications Inc., publishes Maury County Living and Williamson County Living magazines. Both magazines are printed six times per year and distributed via the United States Postal Service to some of the most affluent homes in Williamson and Maury counties. The entire contents of Maury County Living and Williamson County Living are copyrighted and may not be reproduced without the written consent of the publisher. The articles and content expressed in these publications do not necessarily reflect the opinions of Music City Publications Inc., nor does Music City Publications Inc., assume responsibility for writers’ opinions and content or the products and services advertised herein.

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TABLE OF CONTENTS S EP TEM B ER | OC TO B ER 2026 n VO L . 27

41 10

32 Let's Do Friday Lunch 36 Where Memories are Made 41 Fruit Teaser 45 Fairlane Hotelʼs Wine Dinner Series

10 Cover Feature: Crockett Coffee —

Celebrating America

16 Gina's Skinny Italian 20 Better Explored — Part II 25 The Heart Behind the Table

51 Homemade is Better! 56 A Taste of Whatʼs Next 62 Craft Continuum

25 8

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ON THE COVER: CLAY TRAVIS, CO-FOUNDER OF CROCKETT COFFEE, ENJOYS

HIS MORNING COFFEE. PHOTO BY KATHY FOX.

A Twist of Lime BARTENDING

Cocktails crafted to perfection

10 Years of Pouring Excellence

Serving Middle Tennessee Book with us for your next event | atwistoflimebts@gmail.com SEPTEMBER – OCTOBER 2026

Crockett Coffee was founded in 2023 on the premise of celebrating the independent spirit of America. The three set out and partnered with American roasters to produce high-quality small batches of coffee in the United States. The brand was also inspired by a great love for America and its history. “Buck and I love America and American history, and today it feels like loving America has become something that people are not willing to talk about,” Travis said. “Also, history itself is not being taught enough, and I think if you put iconic Tennesseans into a list, Davy Crockett would have to be one of the top five.”

Crockett Coffee Celebrating America BY KATHY FOX

here is something comforting about having that first cup of coffee in the morning. The aroma of freshly brewed coffee while enjoying a moment of peace and quiet before the day begins is priceless. That first sip is so soothing, while preparing us for what lies ahead during the day. Nothing a little caffeine can’t fix. That's why millions of people don't just drink coffee — they are passionate about their coffee and this daily ritual. Williamson County resident Clay Travis happens to be one of those very ardent people about their coffee. His love of great coffee was so strong that he teamed up with his co-host, Buck Sexton, on The Clay Travis & Buck Sexton Show, and Buck's brother, entrepreneur Mason Sexton, to create Crockett Coffee.

M U S I C C I T Y P U B L I C AT I O N S I N C .

The Crockett Coffee brand came to fruition because they wanted a name that connected to that rugged American individualism and the frontier spirit. That inspiration came from legendary frontiersman and fellow Tennessean Davy Crockett, whose fearless reputation perfectly embodies the brand. “I'm not sure any person in American history embodies that better than Davy Crockett,” said Travis. “I also believe America is the most exceptional country that's ever existed in the history of the world. I believe in fearlessness and taking risks, and to me the frontiersman pioneer ethos of Davy embodies that in a perfect way.” The trio wanted to build an alternative marketplace to large, multinational coffee conglomerates with their Crockett brand. Instead of having to plead with a coffee company to advertise on their show, they knew the markets and their audience, so it only made sense to build their own brand of coffee. “We have a huge marketplace in Tennessee and Texas, and the overlap between Davy being in Texas and Tennessee was perfect for Crockett Coffee.” PHOTOS BY KATHY FOX

PHOTO PROVIDED

For those wanting a lighter cup, Sun Creek Light Roast delivers flavorful coffee with high caffeine to get your morning started. The Blue Ridge Medium Roast offers notes of honey, chocolate, vanilla, and molasses, while the bolder side, King Mountain Dark Roast, has rich, robust character and notes of dark chocolate.

FROM LEFT: Clay with co-host Buck Sexton and Buck's brother, Mason Sexton.

The pioneering spirit even carries through to the company’s playful logo, which depicts Crockett surfing atop the back of a crocodile — a nod to the backwoods legend who became an American icon. As the brand says, “So drink Crockett coffee, enjoy the amazing flavors, and get ready to ride the crocs in your life!” Each cup of Crockett Coffee starts with 100% Arabica beans and offers a thoughtfully crafted selection of roasts for every kind of coffee drinker. When asked what his favorite type of Crockett Coffee was, Travis said, “I use the dark roast most frequently, and tend to do K-Cups because I'm so busy.”

Each cup of Crockett Coffee starts with 100% Arabica beans and offers a thoughtfully crafted selection of roasts for every kind of coffee drinker.

Each coffee is available in whole bean, ground, and K-Cup varieties, and there are also decaf and organic options. The Elk River Blend decaf is made using single-origin Brazilian beans, which boast low acidity and smooth notes of caramel and chocolate, with nutty undertones. The naturally antioxidant-rich organic coffee supports sustainable agriculture. Every cup of Wild Frontier Blend features well-rounded flavors and medium body, made with organic, high-quality Peruvian and Colombian beans roasted in small batches.

SEPTEMBER – OCTOBER 2026

Every cup of Crockett Coffee overflows with the pioneering spirit CROCKETTCOFFEE.COM

WM U H N S I C CO I T Y PL U B LE I C A T I O NB S I NE C. A

G R O U N D S

K - C U P S

For a modern wellness twist to the morning ritual, Crockett Coffee offers mushroom coffee. Blending the familiar comfort and rich flavor of coffee with functional mushrooms, it’s designed for coffee lovers who want a little something extra from their daily cup of caffeine without the aftertaste. Giving back is also an important part of Crockett Coffee’s mission. The company has partnered with Tunnel to Towers, donating 10 percent of its net profits. The nonprofit’s work provides mortgage-free homes to the families of fallen heroes and specially adapted smart homes for severely injured veterans and first responders. This partnership reflects the same spirit of service associated with Davy Crockett, who sacrificed his life for our nation, and allows Crockett Coffee to honor its namesake. n

Clay’s Favorite Foodie List

 In-N-Out  Spaghetti  Chick-fil-A  Wendy's  Steak



What A Burger



Lasagna



Taco Bell



McDonald's



Chicken



Pepsi*

Coke*

 *neither — Mountain Dew  Vodka  Bourbon  Frozen custard  Ice cream  Pie  Cake  Chocolate  Vanilla  Cookies  Candy bar 

Pretzels

 Grits

 Chips 

Oatmeal

Clay with a special visitor after the radio show, his youngest fan!

Start your morning like an adventurer, with Crockett, and get ready to ride the crocs in your life! Shop premium smallbatch Crockett Coffee online at crockettcoffee.com and follow on social media @crockettcoffee. Keep your eyes peeled as more coffee varieties are coming soon!

SEPTEMBER – OCTOBER 2026

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M U S I C C I T Y P U B L I C AT I O N S I N C .

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SEPTEMBER – OCTOBER 2026

GINA'S SKINNY ITALIAN CLEAN, LOW-CARB, HIGH-PROTEIN RECIPE

Italian Protein Meatball Penne SERVES 4 • PROTEIN: ~44G PER SERVING

Ingredients for meatballs

Remaining Ingredients

n 1 pound 96% lean ground beef

n 1 package Gina's Skinny

n 1/2 pound ground turkey n 1 egg n 1/4 cup grated Parmigiano Reggiano

Italian Low-Carb Penne

n 2 1/2 cups Gina's Skinny

Italian Sweet Tomato Basil Sauce

n 2 tablespoons almond flour

n Fresh basil

n 2 cloves garlic, minced

n Extra Parmigiano Reggiano

n Fresh parsley, sea salt, black pepper

Gina’s

SKINNY ITALIAN BY ELIZABETH SHANE

or anyone who loves Italian food but wants to make healthier choices, Gina's Skinny Italian

proves you don't have to sacrifice flavor to enjoy your favorite pasta and sauce. Gina's Skinny Italian, the innovative low-carb, no-sugar-added Italian food brand created by Blue Élan Records recording artist and Blues Music Award nominee Gina Sicilia, is now available at grocery stores in Middle Tennessee.

Instructions 1. Mix meatball ingredients gently, forming golf-ball-sized meatballs.

Sicilia launched Gina’s Skinny Italian during the

2. Bake at 400°F for 18–20 minutes.

COVID-19 pandemic after her touring career came to an unexpected halt. What began as a passion project

3. Warm Sweet Tomato Basil Sauce and simmer meatballs in sauce for 10 minutes.

inspired by her love of authentic Italian cuisine,

4. Cook pasta and combine.

healthy living, and the belief that tradition should

5. Garnish with basil and Parmigiano.

never be sacrificed in the name of health has evolved into a delicious collection of low-carb pasta and creamy sauces.

Sicilia transformed her passion for Italian culture, cuisine, and language into

Gina's Skinny Italian offers a tasty lineup of classic

tastes like a compromise. Whether you're following a low-carb lifestyle or

Italian favorites — all made without added sugar and

simply looking for cleaner ingredients, Gina's Skinny Italian makes it easy to

artificial ingredients. Sicilia’s is fluent in Italian, and

enjoy the flavors of Italy any night of the week. 

a brand founded on one simple promise: authentic Italian flavor that never

her love of language is infused in the brand’s DNA; she even coined the word Nashvilliano to capture the Nashville-meets-Italian spirit she hopes to weave into a future passion project combining language and cooking. 16

M U S I C C I T Y P U B L I C AT I O N S I N C .

Gina’s Skinny Italian is now available at select retailers throughout Middle Tennessee, including Kroger and Publix. Also available online at ginaitalian.com and on Amazon.

PHOTOS PROVIDED

SEPTEMBER – OCTOBER 2026

Your Partner In Pediatric Care For over 11 years, we have been honored to care for your little ones with the same heart and expertise we would want for our own. At every visit, our team of compassionate pediatric doctors, nurses, and dedicated child life specialists puts your child—and your family—at the center of everything we do. Monroe Carell Jr. Children’s Hospital Vanderbilt at Williamson Medical Center is proud to be your hometown partner in pediatric care! Learn more about our pediatric services at WilliamsonHealth.org/Pediatrics

M U S I C C I T Y P U B L I C AT I O N S I N C .

SEPTEMBER – OCTOBER 2026

Henry County, Georgia Better Explored Henry County, Georgia PART II BY KATHY FOX

Whether you are looking for the best cup of coffee, a hidden restaurant full of character and fantastic food, or that spicy flavor of ethnic food, patrons will enjoy locally inspired dishes, handcrafted cocktails, and welcoming patios perfect for long evenings with friends and even fur babies. So, pack your bags, take a long weekend, and eat your way through Henry County! Bon appétit.

Sweet Auburn Barbecue 1828 Jonesboro Road | McDonough, GA 30253

(470) 885-5004 | sweetauburnbbq.com

Henry County is the second location for Sweet Auburn, with its first in Atlanta. This trendy restaurant, with its indoor-outdoor vibe, serves Texas-style barbecue and deserves a spot on your list. It truly is an experience that blends traditional-style barbecue with an Asian twist. Sibling owners Howard and Anita Hsu’s Asian roots and Southern upbringing have created a menu using fresh ingredients and slow-smoked perfection. This full-service dining experience, including a full bar and cocktail menu, takes their awardwinning barbecue experience to a whole new level. From tender brisket and pulled pork to inventive appetizers and signature specialties, every dish is crafted with attention to detail and a passion for flavor. The result is a menu that feels both familiar and exciting, offering something for longtime barbecue enthusiasts and adventurous foodies alike. Sweet Auburn Barbecue

n the last issue, we introduced you to some of the outdoor adventures and unforgettable experiences Henry County, Georgia had to offer. Now, we wanted to share some amazing restaurant finds you can add to your list because Henry County’s culinary scene is packed with flavor, offering everything from elevated Southern cuisine to trendy cafés and chef-inspired dining experiences. PHOTOS COURTESY OF VISIT HENRY COUNTY, GA

M U S I C C I T Y P U B L I C AT I O N S I N C .

Items on the menu, such as pimento cheese wontons, Chinese BBQ ribs, and brisket egg rolls, demonstrate the perfect fusion of traditional BBQ and innovative Asian styles that Sweet Auburn Barbecue has become known for. The Smoked Fried Rice is off the charts delicious, and the BBQ Omakase is a work of art, definitely a must-order! 

Henry County, Georgia Whether you are in the mood for a calzone, BLT, or half-pound Angus burger, you won’t be disappointed. The brick oven pizza dough is made fresh daily, and with a variety of specialty pizzas and more than 22 pizza toppings, what could be better? The pickle pizza, of course. Yes, it is a fan favorite and surprisingly DELICIOUS! Don’t forget to ask about the day's specials and make sure to include Fido in your visit. They even have a menu for dogs. 

Meat Lovers Egg Rolls

15th Street Pizza & Pub 1927 Jonesboro Road | McDonough, GA 30253

(770) 507-1478 | 15thstreetpizza.com

With its bright, sports-like atmosphere, this familyowned and operated restaurant, 15th Street Pizza & Pub, serves pizza, wings, salads, sandwiches, more than 65 beers, and features an extensive craft beer and wine menu. Using only quality ingredients, the menu includes a variety of bar favorites. From the pepperoni rolls to the Meat Lovers Egg Rolls, the fried banana peppers, or the variety of brick oven pizzas — it’s all top-notch and tasty.

Pizza Specialties

SDK’s Café & Coffee 2106 Jodeco Road | McDonough, GA 30253

(678) 272-6242 | sdkscafeandcoffee.com

Start your day off right! SDK’s Café & Coffee serves up New York bagels, pastries, and coffee. To ensure freshness, the bagels are flown in multiple times a week from a New York bakery for the most authentic taste of the city, and yes, they are delicious! Whether you prefer your bagel toasted with cream cheese or piled high with smoked salmon, eggs, onion, and capers, the bagel's flavor and satisfying chew make it stand out. Everything is freshly prepared and generously topped; menu items like the bagel lox, pizza bagel, breakfast tacos, or sandwiches like a Rueben, make for a satisfying meal. Pair that with one of SDK’s handcrafted coffee drinks, teas, or shakes to make the perfect combo.

Rainbow Bagel with Cream Cheese

The café was inspired by a passion for exceptional coffee and a desire to bring people together and was intended to be a welcoming destination for the community. Co-owners Susan and Kamal Dorsainville envisioned more than a neighborhood coffee shop — they created a warm, inviting space where friends gather, conversations flow, ideas are shared, and every guest feels right at home.  SEPTEMBER – OCTOBER 2026

Henry County, Georgia The genuine hospitality and authentic bold flavors create an experience that goes beyond a typical meal. Frida’s menu brings together homestyle Mexican cooking with a modern twist. It blends authentic flavors, fresh ingredients, and creative presentation to deliver a dining experience you’ll never forget. From the fresh tableside guacamole and flavorful tacos — the Baja fish tacos are a standout — to the perfectly seasoned carne asada and handcrafted cocktails that complement every meal, every bite is sure to be savored. Whether you're enjoying a casual lunch or an evening out, each plate represents Frida’s passion for authentic ingredients and time-honored recipes. Enjoy a little piece of Mexico in the middle of Georgia! 

Green Front Café 112 2nd Street | Stockbridge, GA 30281

(678) 643-5724 | greenfrontcafe.com

Frida's Mexican Grill & Cantina 1027 Eagles Landing Pkwy | Stockbridge, GA 30281

(470) 877-2055 | fridaseagleslanding.com

Step inside locally owned Frida's Mexican Grill & Cantina, and you'll feel as though you've been transported south of the border. From the colorful décor to the sizzling fajitas and handcrafted margaritas, the freshly prepared dishes offer a taste of Mexico in the heart of Henry County, inviting guests to slow down while they gather with friends and family.

The historic Green Front Café is an old restaurant with a renewed soul. First opened in the 1940s by Carrie Mae and Hime Hambrick Sr., it is commonly believed to be the first restaurant in Stockbridge. The café also earned a place in local history as it was notable for welcoming both black and white diners to eat under the same roof, despite the segregation practices of the time.

Southern dishes like Fried Chicken with sides of Green Beans and Candied Yams will certainly please!

Steak, Chicken, and Shrimp Fajitas. 22

M U S I C C I T Y P U B L I C AT I O N S I N C .

Carrie Mae ran the restaurant for more than 60 years before it closed in the early 2000s. The building was vacant for years before the mother-daughter team of Diane and Malana Miller discovered and purchased the property in 2018. Together, they spent four years bringing it back to life, transforming it to its former glory.

Henry County, Georgia Carrie Mae Hambrick, Original co-owner of the Green Front Café.

The restaurant is now open for breakfast and lunch and serves up soul food with a taste of Jamaica. Southern dishes like fried chicken with sides of green beans and candied yams will certainly please. If you prefer, try the meatloaf like grandma used to make or Authentic Jamaican jerk chicken with collard greens and fried okra. Of course, the meal wouldn’t be complete without a classic homemade peach cobbler. Yum! Look for the green colored house on 2nd Street and stop by the café for a tasty dining experience full of soul food that embodies true Southern hospitality. 

Southern Fusion Dining 656 Peeksville Road | Locust Grove, GA 30248

(678) 272-8688 | thesouthernfusiondining.com

At Southern Fusion Dining, guests will be treated to a memorable breakfast or lunch crafted by Chef Paul Lewis, where he combines classic Southern comfort food with his chef-inspired flavors. After serving 20 years in the U.S. Army as a grenade instructor, Chef Paul pursued his passion for cooking at the Art Institute of Atlanta. He went on to build an accomplished culinary career working at the Sheraton hotel, Coca-Cola, Morehouse School of Medicine, and Alabama State University before following his dream of opening his own restaurant.

Some popular items include buttery biscuits, blackened shrimp and grits, chicken and waffles, and their famously delicious Colossal Cinnamon Rolls.

For food lovers seeking elevated Southern cuisine in a relaxed setting, Southern Fusion Dining is for you. The restaurant celebrates the rich traditions of Southern cooking while incorporating fresh ingredients and creative flavor combinations. Some popular items include buttery biscuits, blackened shrimp and grits, chicken and waffles, and their famously delicious Colossal Cinnamon Rolls. Absolutely amazing!

When asked why the grits are so good, the chef replied, “The secret ingredient, of course.” But honestly, they are some of the best grits you will ever have — so smooth and creamy! 

Plan your visit and discover everything Henry County, Georgia, has to offer by visiting visithenrycountygeorgia.com. #betterexplored.  SEPTEMBER – OCTOBER 2026

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CALL FOR AN APPOINTMENT (615) 492-3139 TENNSHADE.COM 24

M U S I C C I T Y P U B L I C AT I O N S I N C .

THE HEART Behind the Table BY AMY MONTGOMERY

efore we discuss where the forks belong or which glass goes where, I’d like to share something I often say during my speaking engagements.

Opening your home to others is one of the most personal gifts you can give. It is an expression of love, kindness, and generosity. Whether you’re welcoming lifelong friends, new neighbors, family, or someone who simply needs a place to belong for an evening, inviting people to your table says, “I’m glad you’re here.” For many years, entertaining carried the reputation of being complicated or expensive. Fortunately, that’s no longer the case. Today’s grocery stores make hospitality more approachable than ever before. In one stop, you can purchase flowers, wine, and food. You don’t have to visit specialty shops or spend days preparing an elaborate menu to create a memorable evening.

PHOTOS BY ALLISON ELEFANTE

SEPTEMBER – OCTOBER 2026

What guests remember most isn’t whether your napkins were perfectly folded or whether every piece of china matched. They remember how they felt. They remember the conversation, the laughter, the stories shared across the table, and the feeling of being welcomed into your home. A properly set table isn’t about impressing your guests; it’s about honoring them. Taking the time to thoughtfully arrange a table communicates that this gathering matters, and more importantly, that the people seated around it matter. The plates, glassware, candles, and flowers become the backdrop for what is truly being celebrated: time spent together. I often encourage people not to wait for the perfect occasion. Set a beautiful table, light the candles on a Tuesday evening, use the good dishes. Celebrate ordinary moments because, more often than not, those ordinary evenings become the memories we treasure most. Understanding the proper placement of each piece on the table gives us confidence, but genuine hospitality comes from the heart. Etiquette provides the structure; kindness is what brings the table to life.

M U S I C C I T Y P U B L I C AT I O N S I N C .

The Art of a Proper Table Setting There is something special about sitting down at a beautifully set table. It tells your guests they are welcome before a single word is spoken. While table settings can seem intimidating, they are actually based on a few simple principles that make entertaining both elegant and effortless. The easiest rule to remember is this: work from the outside in. The utensils you’ll use first are placed farthest from the plate, with each successive course moving inward.

Begin with the Foundation Start with a dinner plate centered at each seat, approximately one inch from the edge of the table. If you’re using a charger, it serves as the decorative base and remains on the table until the entrée is served. Salad or soup bowls are placed on top of the dinner plate when needed.

A Note About Chargers Traditionally, a charger is removed before the entrée is served. However, today’s entertaining has become a bit more relaxed, and many hosts choose to leave the charger in place throughout the meal. While this isn’t considered traditional etiquette, it has become a common practice.

The Forks Forks are always placed to the left of the plate. n Salad fork: far left n Dinner fork: immediately beside the plate

The Knives and Spoons Knives and spoons are placed to the right of the plate. n Dinner knife: directly beside the plate with blade facing inward n Dinner spoon: next to the knife. n Soup spoon: to the right of the dinner spoon. n Additional spoons or specialty utensils: placed farther to the outside as needed

Dessert Utensils Dessert utensils are placed horizontally above the dinner plate. n Dessert fork: handle pointing to the left n Dessert spoon: handle pointing to the right If dessert is served casually, these utensils may be brought to the table with dessert.

Glassware Glasses are arranged above the knives. A traditional arrangement includes: n Water glass directly above the dinner knife n White wine glass slightly to the right n Red wine glass slightly above and behind the white wine glass n Champagne flute, if used, behind the wine glasses Chargers are beautiful, help protect your table linens or placemats from spills, and add another layer of texture and sophistication to the table. If you love the look, don’t be afraid to enjoy them from the first course to the last.

You don’t need every glass for every meal. Use only those appropriate for the beverages being served.

Bread Plate The bread-and-butter plate is placed above the forks on the upper left side of the setting. The butter knife rests across the plate. A simple way to remember this is, “bread on the left, drinks on the right.” SEPTEMBER – OCTOBER 2026

Napkin Placement

Keep It Balanced

The napkin may be placed: n Centered on the dinner plate n To the left of the forks n Under the forks for a more tailored presentation While elaborate folds can be beautiful, a neatly folded linen napkin is always timeless.

One of the most common mistakes is overcrowding the table. Place only the pieces your guests will actually use. A thoughtfully edited table feels more gracious than one crowded with unnecessary items. Fresh flowers and candlelight add warmth without overwhelming conversation. Centerpieces should be low enough that guests can comfortably see one another across the table.

Napkins: Tradition Meets Today’s Style

The Best Etiquette Is Hospitality

A folded napkin resting in the center of the dinner plate is always a timeless and elegant choice. Another current favorite is placing the napkin beneath the dinner plate, allowing it to peek out around the edges. This layered look adds softness, texture, and another decorative element to the place setting. Personally, I prefer not to place the forks on top of a folded napkin. While it certainly isn’t incorrect, guests must first remove the utensils before unfolding the napkin, creating an unnecessary extra step. A beautifully folded napkin on the plate or layered beneath the plate for a more contemporary look creates a cleaner presentation while keeping the place setting both elegant and functional.

M U S I C C I T Y P U B L I C AT I O N S I N C .

While proper placement is important, the most memorable tables are not defined by perfection. They are defined by hospitality. Whether you’re serving a holiday feast, Sunday supper, or takeout on a Tuesday evening, a thoughtfully set table invites people to slow down, linger, and enjoy one another’s company. Good etiquette isn’t about impressing your guests. It’s about making them feel comfortable, welcomed, and cared for. 

AMY MONTGOMERY is the owner and creative force behind Amy Montgomery Home, reopening this fall in Columbia, Tennessee. The shop will feature entertaining essentials, timeless home décor, and The Wardrobe by Amy Montgomery. Visit amymontgomeryhome.com for additional information.

Ingredients n 3-4 ripe avocados n 1-2 limes n 1 teaspoon Himalayan salt n 1 teaspoon onion powder OR 1/2 cup diced white onions n 1 teaspoon minced garlic n Several good shakes of cayenne pepper n 3 tablespoons fresh cilantro, chopped n Chopped fresh tomatoes (optional)

Amy’s Simply Perfect

Guacamole

Guacamole is entirely based on preference. Some like cilantro, some definitely don’t. Some like it hot, some … not so much. Some like it chunky, some like it smooth. Take these recipe guidelines and make it your own. It will be delicious!

Preparation & Directions 1. Peel and mash avocados in a bowl with salt and lime juice. 2. Add remaining ingredients and refrigerate for an hour. 3. Can’t wait? Eat it right now! Tip: Make sure the avocados easily dent with a squeeze before peeling to ensure they are ripe. Food lore says the avocado pit keeps the guacamole from turning brown. The jury is still out on this, but I add one in the middle for good measure. Plus, when you put it in a serving bowl, that pit looks great plopped in it. I also prefer no- or lightly-salted tortilla chips. Let the guac speak for itself. Enjoy!

PHOTOS PROVIDED SEPTEMBER – OCTOBER 2026

M U S I C C I T Y P U B L I C AT I O N S I N C .

SEPTEMBER – OCTOBER 2026

Perry's Filet Mignon Appetizers

PHOTOS COURTESY OF PERRY’S STEAKHOUSE & GRILLE

Let’s Do Friday Lunch! BY KATHY FOX

ituated off McEwen Drive in Franklin, Tennessee, Perry's Steakhouse & Grille has earned a reputation as one of Middle Tennessee's premier steakhouses. Whether you are celebrating a birthday or anniversary,

or out for a business dinner, Perry’s top-notch service and delectable food will create a memorable dining experience every time. But those in the know have discovered that lunchtime may be one of the restaurant's best-kept secrets. Only on Fridays, Perry’s opens its doors early for lunch at 10:30 a.m. Like at dinner, guests may self-park or choose valet parking, whichever is preferred. But keep your eyes peeled at the valet parking during lunchtime, as you will more than likely notice the row of shiny Ferraris, Lamborghinis, Porsches, and other luxury cars parked out front.

M U S I C C I T Y P U B L I C AT I O N S I N C .

Once you walk through the doors, you are greeted by the dining room’s soaring ceilings, rich wood accents, elegant lighting, and tables covered in pristine white tablecloths. After the hostess seats you, the experience begins with attentive, personalized service and a plate with a loaf of freshly baked warm bread, accompanied by creamy butter. A simple yet memorable touch that gets lunch off to a good start. The lunch-time exclusive menu offers many of the steakhouse's signature favorites in portions perfectly suited for midday dining as well as lunch-sized portions of Perry’s Filet Mignon appetizers — available only on Fridays until 5 p.m. with the purchase of one entrée per person at the table. These Steakhouse Steak apps include Signature Steak Satay, Filet Mignon Lettuce Wraps, Steak & Tater Totter Bites, Filet Beef & Bleu, and Filet Mignon Carpaccio, and are sure to delight, each only $9 at lunch.

Of course, the star is Perry's Pork Chop Friday Lunch, a lunch-cut portion, served sizzling on a hot cast-iron plate with whipped potatoes and homemade applesauce. This famous pork chop special has developed quite the following, making it one of the most popular lunch offerings in Franklin. And don’t worry, there is a good chance you will have leftovers even with the lunch portion!

Seafood lovers won't be disappointed. The rich and creamy Scallop Pasta or Chargrilled Salmon, which is topped with lemon dill butter, are both satisfying choices.

If you're in the mood for steak, Perry’s lunch offers a twist on the classic prime rib. The new Caramelized Prime Rib Steak Sandwich is quickly becoming a favorite among regulars at only $29. The rich, buttery caramelized onions melt in your mouth with each bite of prime rib steak. At the same time, the Butcher's Steak Cheeseburger, ground fresh daily from filet mignon, New York strip, and ribeye trimmings ground in-house daily, offers a steakhouse-quality experience that's perfect for lunch.

While the fresh salads, from the Signature Wedge to the mixed greens with goat cheese, oranges, and beets, offer flavorful options for a lighter lunch. Guests can add a protein to any salad, from chicken, shrimp, grilled salmon, or sliced filet tenderloin for a heartier meal. Don’t forget the sides! No steakhouse experience would be complete without a few indulgent sides. Lunch-sized portions of individual sides include Creamed Spinach, Sweet Sriracha Brussels Sprouts, Three-Cheese Pork Mac & Cheese, and Perry's Signature Fried Asparagus topped with jumbo lump crabmeat. And whether you are celebrating or simply lingering, Perry’s extensive wine list and handcrafted cocktails provide the perfect pairing or finishing touch.

SEPTEMBER – OCTOBER 2026

Makeover Your Leftovers! Perry’s Famous Pork Chop is pretty amazing! For those with leftovers, celebrity Chef Rick Moonen, Perry’s Master Development Chef, has created more than a dozen recipes especially for their famous pork chop. We hope you enjoy this leftover creation!

Award-Winning White Bean Pork Chili YIELDS 4 SERVINGS

Ingredients n 1/2 pound Perry’s Famous Pork Chop leftovers, finely diced n 3 strips bacon, cut ¼” wide n 1 tablespoon unsalted butter n 1 1/2 cups yellow onions, finely diced n 1/2 cup Poblano pepper, finely diced n 5 cloves garlic, finely chopped n 1 tablespoon oregano, chopped n 1 tablespoon cumin powder n 7 ounce can diced Hatch Green chiles, medium heat n 10 ounces cannellini beans n 2 cups chicken stock n 1/2 teaspoon Kosher salt n 1/2 teaspoon black pepper 34

M U S I C C I T Y P U B L I C AT I O N S I N C .

Instructions 1. In a heavy-bottom pot over medium-high heat, melt the butter. Once the butter is melted, add the bacon and, stirring frequently, cook until it begins to brown. 2. Add onions, poblanos, garlic, cumin, salt, and pepper. Cook until tender. 3. Stir in beans, canned chilis, oregano, chicken stock, and diced pork chop. Reduce heat to low and let simmer for 15-20 minutes, until thick. 4. Garnish with Monterey Jack cheese, tortilla strips, red onions, and cilantro. Serve with flour tortillas.

Garnishes n 1 cup Monterey Jack cheese n 1 cup crisp tortilla strips n 1 cup red onions, finely diced n 1 cup cilantro leaves n 12 flour tortillas, served warm on the side (optional)

For additional Pork Chop recipes, visit PerrysSteakhouse.com/PorkChopRecipes.

For those who prefer dining al fresco and want that breath of fresh air, Perry's outdoor patio offers a welcome escape almost year-round. No matter the occasion, be sure to check out this comfortable, relaxed setting just past the bar as it invites guests to unwind and enjoy the moment. Be sure to save room for dessert too; the Dessert Trio is always a sweet way to end any meal. Perry's continues to deliver consistently outstanding food in an atmosphere that feels both sophisticated and welcoming, even during lunch on Fridays. The next time your calendar calls for "Let's Do Lunch," consider making it Perry's in Franklin. You'll leave wondering why every lunch can't be this delicious and memorable.  For additional information, visit perrysteakhouse.com. Reservations may be booked on OpenTable.

Perry's Steakhouse & Grille 5028 Aspen Grove Drive | Franklin, TN 37067

(615) 721-7781 | perrysteakhouse.com SEPTEMBER – OCTOBER 2026

Where Memories are Made BY KATHY FOX

e all can remember those special occasions around the dining room table. It is where family gatherings become lifelong memories. The smell of a freshly brewed cup of coffee in the morning, fried chicken at a weeknight dinner, blowing out the candles on a birthday cake, or a late-night heart-to-heart with warm cookies and milk. Long after the dishes are cleared, it is often the laughter and time spent together that remain ingrained in us forever. PHOTOS BY KATHY FOX

M U S I C C I T Y P U B L I C AT I O N S I N C .

Rob Iverson and his wife, Dawn, moved to Middle Tennessee in 2010, and over the years, some of their most memorable meals have been shared around a table with a very special story. Iverson built the custom wood table for Dawn while she was undergoing chemotherapy, creating a piece that would become the setting for countless family dinners and memories. Since then, he has crafted several more tables for their home, including a stunning round table that anchors their formal dining room. A former Marine with a natural talent for working with his hands, he has a workshop filled with just about every tool imaginable — and it’s there that he brings his one-of-a-kind wood creations to life.

From designing and building each table to adding the finishing touches, Iverson handles every step himself. He even uses techniques like a blowtorch to make knots pop or drill to distress the wood, creating imperfections and simulated bug holes that give each piece its own rustic appeal.

What started as a simple necessity turned into a labor of love for so many. While working at a church, the need for a conference table was presented. “They needed a table for the conference room, and I told them I would make one,” Iverson said. “Then they asked if I could make another table, so I did. And that is when it started.” After people saw the conference table he built, other requests for tables came in. “Tables are expensive,” he said. “Not everyone has two thousand dollars or more to spend on a table, so I told them I would make them one. I really enjoy doing it.” From designing and building each table to adding the finishing touches, Iverson handles every step himself. He even uses techniques like a blowtorch to make knots pop or drill to distress the wood, creating imperfections and simulated bug holes that give each piece its own rustic appeal. SEPTEMBER – OCTOBER 2026

The sawmill buzzes as the blades work, cutting through the logs and exposing the character of each piece of wood. “The wood has unique characteristics from the color to the growth rings, knots, and even marks from the saw blade, all of which help add character to the finished tables,” he said.

Part of the innate beauty of the finished tables comes from the wood itself. Iverson sources wood for his projects from a local sawmill, where there is a vast selection to choose from. “The logs come from all over Tennessee,” he said. “They are all hardwood: red oak, white oak, poplar, hickory, and cherry, but no pine.”

“

The wood has unique characteristics from the color to the growth rings, knots, and even marks from the saw blade, all of which help add character to the finished tables.

”

Then Iverson explained the wood-cutting process, or milling, once the logs arrive at the sawmill. “First, the log is debarked, which leaves huge piles of sawdust. The log is then sent off on conveyor belts and rollers to be cut because they are so heavy,” he said. “Each piece of wood is then positioned and fed through the powerful saws to make the initial cuts before sizing.” 38

M U S I C C I T Y P U B L I C AT I O N S I N C .

Oaks generally fall into two groups, red and white, with both commonly used in woodworking. Tennessee is home to roughly 20 native oak species, each with its own distinctive characteristics. Between the two, Iverson prefers to use red oak for his table projects. “White oak is almost twice as expensive as red oak,” he explained. “And that's not because it's a higher quality tree; it’s because of Jack Daniel’s. They have several plants where they make barrels, and they use white oak. So, when Jack Daniel's is making barrels, they easily drive up the price of white oak.” It’s been 16 years since he crafted his first table, but what is a hobby to Iverson is more than a gift to others. With passion, he builds his works of art, and they are beautiful, I might add. His tables are a place where memories are made for years to come, bringing families together for a meal, and an heirloom piece that can be passed down for generations with all the stories that go with it.

Walking around the sawmill’s yard, one will see copious amounts of freshly milled lumber that have been sorted, stacked, and prepared for the drying process. In fact, there are thousands of boards in all sizes drying around the yard or already dried. “A tree is about 50% water. At the mill, the wood is air-dried, which will take anywhere from three to five months to dry, because people can’t use wet wood,” Iverson said. “The wood over time may also turn black, but it all sands off so it’s not a problem.”

If you attended Project Open House in August, you may have noticed one of Iverson’s custom-made red oak tables on display. The true beauty of a table isn’t simply found in its design or size — it’s found in the people who gather around it and, in this case, also in the talented hands that so graciously crafted it. Thank you, Rob Iverson, for all the memories that have been made around your tables over the years — and for the many more still to come! Know that your talents have been greatly appreciated. 

SEPTEMBER – OCTOBER 2026

FINE ART GALLERY

107 W 7TH ST, COLUMBIA

M U S I C C I T Y P U B L I C AT I O N S I N C .

(616) 780-3485

GALLERY48.ART

Fruit Teaser

The Sweet Story of Fruit Tea BY KELLI JOHNSON

PHOTOS PROVIDED

here are some things in the South you simply don’t have to explain. The screen door swinging shut. A front porch filled with conversation. Sunday lunch that lingers long after the plates have been cleared. And sitting in the middle of the table, beads of condensation rolling down the glass, is a pitcher of fruit tea. There are some things in the South you simply don’t have to explain. The screen door swinging shut. A front porch filled with conversation. Sunday lunch that lingers long after the plates have been cleared. And sitting in the middle of the table — beads of condensation rolling down the glass — is a pitcher of fruit tea. SEPTEMBER – OCTOBER 2026

In Columbia, Tennessee, fruit tea is more than something you order with your meal. It’s part of who we are. For generations, this colorful blend has been served at church potlucks, family reunions, weddings, backyard barbecues, and holiday gatherings. Grandparents have passed recipes to their children, who have shared them with the next generation. Every family seems to have its own version, every restaurant adds its own twist, and everyone has an opinion about who serves the best glass in town. That’s the beauty of Southern traditions. They aren’t manufactured. They’re lived. Earlier this year, Columbia Main Street and Visit Columbia began asking a simple question: What makes Columbia uniquely Columbia? The answers came easily. The James K. Polk Home. Mule Day. The Duck River. The historic downtown. But we couldn’t shake the feeling that there was something else, something visitors could experience instead of simply reading about.

Then, one afternoon over lunch, the answer was sitting right in front of us. Fruit tea. Not just one restaurant’s fruit tea, but everyone’s. Walk through Columbia, and you’ll find it everywhere. Puckett’s Grocery & Restaurant, Southern Tré Steakhouse, Square Market Café, Red 7 Pizza, Buckhead Coffee, Legends Steakhouse, JJ’s Barbecue, Omega’s Diner, local caterers, churches, food trucks, and family kitchens have all helped keep this tradition alive. 42

M U S I C C I T Y P U B L I C AT I O N S I N C .

Around Columbia, fruit tea isn’t reserved for special occasions. It’s simply part of everyday life. That’s when we realized we weren’t creating something new. We were celebrating something that had quietly connected our community for decades. While residents have loved fruit tea for generations, many visitors have never heard of it before arriving in Columbia. We believe that’s a story worth sharing.

On September 12, 2026, in downtown Columbia from 3-8 p.m., Columbia Main Street will host Fruit Teaser, a one-time-only community celebration dedicated to the drink that has become part of our hometown identity.

On September 12, 2026, in downtown Columbia from 3-8 pm, Columbia Main Street will host Fruit Teaser, a one-time-only community celebration dedicated to the drink that has become part of our hometown identity. Visitors can sample recipes during the Fruit Tea Tasting Challenge, cheer on contestants in the Fruit Tea Chugging Contest, browse fruit tea-inspired artisan and bakery vendors, enjoy local food trucks and live music. The event will also celebrate the creativity of local youth through a Fruit Tea Poetry Contest and the debut of Columbia’s official Fruit Tea song. The celebration will also feature a special proclamation from the City of Columbia recognizing the community as the Fruit Tea Capital of the World — a joyful tribute to a tradition that has been bringing people together around Southern tables for generations.

8 SERVINGS

Ingredients n 5 bags of black tea n 1/2 cup sugar or no-calorie sweetener n 6 ounces frozen lemonade concentrate, thawed n 6 ounces frozen orange juice concentrate, thawed n 1/2 cup pineapple juice n 1 cinnamon stick (optional) n Mint sprigs, orange slices, lemon slices (optional)

Instructions 1. Brew 5 tea bags in 5 cups of boiling water in a saucepan. Let steep for 5-7 minutes. Add cinnamon stick if desired. 2. Remove tea bags and add sugar, stirring to dissolve. Cool, then pour into a 1/2-gallon pitcher. 3. Stir in lemonade and orange juice concentrate along with pineapple juice. Fill pitcher with water until full. Chill until cold.

Sweet Fruit Tea

4. Remove cinnamon stick before pouring. Serve over ice and garnish with fresh lemon or orange slices, or a sprig of fresh mint.

Sweet fruit tea is made with simple ingredients you can pick up at any grocery store. As you will find, fruit tea is a crowd pleaser. It’s easy to make it your own and switch it up. Make it an adult beverage by adding some rum, or make it festive by using cranberry juice during the Christmas season with a cinnamon stick. Here’s a quick and easy recipe to get you started on your sweet fruit tea journey. Cheers!

Fruit Teaser is intentionally a one-year-only event, serving as the beginning of something even bigger. During the celebration, Visit Columbia will unveil an exciting new initiative that will carry Columbia’s fruit tea story into the future, inviting visitors from across the region to experience a tradition that locals have cherished for decades. Sometimes a community’s identity isn’t found in a monument or a landmark. Sometimes it’s found in the simple things — a favorite family recipe, a familiar restaurant, or a glass shared across the table between old friends and new neighbors.

Tip: If you prefer your tea on the sweeter side, add 1 total cup of sugar or no-calorie sweetener. Also, make sure the tea is well chilled before serving over ice so it is not watered down.

Fruit tea has quietly been doing exactly that in Columbia for generations. It has sweetened conversations, welcomed newcomers, and become a symbol of the hospitality that defines our community. It tastes like summer afternoons, family gatherings, and hometown pride poured over ice. It tastes like Columbia! Whether you’ve enjoyed fruit tea your entire life or never had your first sip, we invite you to pull up a chair, fill your glass, and discover why this beloved Southern tradition has found such a special place in the heart of our community. For additional information on Fruit Teaser, visit columbiamainstreet.com. 

KELLI JOHNSON is the Columbia Main Street Director. The Columbia native is leading efforts to preserve the historic charm of downtown Columbia while supporting local businesses and community events that help make Columbia a top tourist destination.

SEPTEMBER – OCTOBER 2026

M U S I C C I T Y P U B L I C AT I O N S I N C .

Fairlane Hotel’s Wine Dinner Series

Bringing the World to Ellington’s BY TAYLOR MASTERSON

t Fairlane Hotel, the table has become a gateway to the world. Through its destination-inspired wine dinner series at Ellington's, an event venue on the 4th floor, the hotel has reimagined the traditional wine-pairing dinner as an immersive cultural experience. During the evening’s journey, food, wine, storytelling, and hospitality come together to transport guests to some of the world's most celebrated culinary regions. Rather than simply pairing wines with a multi-course menu, each dinner is thoughtfully designed around a specific destination. Every detail — from the cuisine and wine selections to the stories shared throughout the evening — reflects the traditions, history, and flavors of the featured region. The result is an experiential evening that invites guests to travel through taste while remaining in the heart of downtown Nashville.

The series began with an exploration of Parma, Italy, a region internationally recognized for its culinary heritage. Guests were welcomed to an elegant four-course dinner, curated by Executive Chef Samuel Greer and inspired by Parma's celebrated ingredients and timeless recipes. Each course was expertly paired with Italian wines selected to complement the flavors of the menu. Throughout the evening, Andrew Brewer, Certified Sommelier and owner of Lessons From the Vine, guided guests through the region's history and culture. Brewer’s storytelling extended far beyond tasting notes, offering insight into the people, traditions, and vineyards that shaped Parma's renowned food and wine culture. As each course was presented, guests gained a deeper appreciation for the connection between regional cuisine and the wines produced alongside it, transforming dinner into an engaging educational experience.

PHOTOS BY ROSS JAYNES VISUAL MEDIA CO. SEPTEMBER – OCTOBER 2026

Inspired by the rich traditions of Basque cuisine, the evening featured a thoughtfully curated five-course tasting menu paired with distinctive Spanish wines that reflected the diversity and character of the region. Once again, Andrew Brewer led guests on a journey through the destination, sharing stories of Spain's celebrated wine regions, culinary customs, and the culture that made San Sebastián one of the world's most admired food destinations. With every course and paired wine pour, guests were transported to the heart of San Sebastián. Dinner started with Grilled Octopus and ended with Basque Cheesecake — all superb! What differentiated the San Sebastián dinner from other wine events was its seamless transition into its second experience. After the final course, guests were invited upstairs to CAPRIcious, Fairlane Hotel's seasonal rooftop pop-up overlooking downtown Nashville.

Grilled Octopus

That Parma dinner established the foundation for Fairlane Hotel's vision of creating experiences that celebrate the art of travel through exceptional hospitality and culinary storytelling. Leading to the second installment, where guests were transported to San Sebastián, Spain, a destination revered as one of Europe's culinary capitals.

Andrew Brewer, Lessons From The Vine 46

M U S I C C I T Y P U B L I C AT I O N S I N C .

As the series continues to evolve, each new destination promises another opportunity for guests to discover the flavors, stories, and traditions of the world's great culinary regions. At Fairlane Hotel, every wine dinner serves as an invitation to travel, connect, and experience the world one course — and one glass at a time.

CAPRIcious

The rooftop gathering transformed the evening from an exceptional dinner into a complete hospitality experience. Guests continued conversations over specialty cocktails while enjoying skyline views, premium cigars, and a telescope for stargazing. The relaxed atmosphere encouraged new connections and extended the sense of discovery long after dessert had been served, reinforcing Fairlane Hotel's philosophy that memorable experiences are built through thoughtful moments shared. While many traditional wine dinners focus exclusively on food and beverage pairings, Fairlane Hotel's series has established itself as something distinctly different. Each dinner is carefully curated as a destination experience that combines culinary artistry, regional education, and immersive storytelling into one cohesive evening. Guests are not simply served a menu — they are invited to understand the history, culture, and traditions that inspire every dish and every bottle. The intimate nature of the event further enhances the experience. With smaller guest counts, attendees can engage directly with the sommelier, connect with fellow diners, and enjoy an atmosphere that feels both personal and welcoming. Every dinner encourages conversation with a shared appreciation for exceptional food and wine. For Nashville residents, the series offers an opportunity to explore renowned culinary destinations without ever leaving the city. For hotel guests, it provides an experience that extends beyond accommodations, showcasing Fairlane Hotel's commitment to creating memorable moments rooted in design, culture, and hospitality. Through the Parma and San Sebastián wine dinners, Fairlane Hotel has demonstrated that dining can be much more than a reservation — it can become a journey. By blending destination-inspired menus, carefully selected wines, expert storytelling, and unforgettable settings, Ellington's has created a signature experience that celebrates the spirit of exploration while bringing people together around the table.

PHOTO BY KATHY FOX

To learn more about the Fairlane Hotel or for additional information on upcoming wine dinners, visit fairlanehotel.com/experiences or Eventbrite. Enjoy an evening of exceptional wine and cuisine — and leave with a story worth sharing.  TAYLOR MASTERSON is the Director of Sales and Marketing at Fairlane Hotel in Nashville. SEPTEMBER – OCTOBER 2026

A Tasty Delight

from San Sebastián, Spain BY SAMUEL GREER, EXECUTIVE CHEF AT FAIRLANE HOTEL

Basque Burnt Cheesecake A classic Basque-style cheesecake with a deeply caramelized exterior and an exceptionally creamy center.

Ingredients n 510 g cream cheese, softened (18 ounces) n 22 g cornstarch (3 tablespoons) n 130 g granulated sugar (1/2 cup + 2 1/2 tablespoons) n 3 large eggs n 300 g heavy cream (1 1/4 cups) n 60 g milk (1/4 cup)

Equipment n Stand mixer or hand mixer n Fine mesh sieve n Mixing bowl n Cake pan or springform pan n Parchment paper

Method 1. Prepare the Batter n Beat the cream cheese until completely smooth. n Add the sugar and cornstarch. n Mix until fully incorporated and no lumps remain.

2. Add the Wet Ingredients n Add the eggs one at a time, mixing well after each addition. n Pour in the heavy cream. n Add the milk. n Mix until the batter is smooth and homogeneous. Avoid

overmixing.

3. Strain n Pass the batter through a fine mesh sieve into a clean bowl to

remove any remaining lumps and create an ultra-smooth texture.

4. Bake

Chef’s Notes n Use room-temperature cream cheese and

eggs for the smoothest batter.

n Do not skip straining the batter. It gives the

cheesecake its signature silky texture.

n The center should still jiggle slightly when removed

from the oven; it will continue to set as it cools.

n This cheesecake is best served cold, with the

interior remaining rich, creamy, and custard-like.

M U S I C C I T Y P U B L I C AT I O N S I N C .

n Line a cake pan completely with parchment paper, allowing the

paper to extend above the rim.

n Pour the batter into the prepared pan. n Bake at 200°C (392°F) for 30 minutes, or until the top is deeply

caramelized while the center still has a slight wobble.

5. Cooling n Allow the cheesecake to cool to room temperature. n Refrigerate until thoroughly chilled before slicing. n For the best texture, chill overnight.

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M U S I C C I T Y P U B L I C AT I O N S I N C .

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Homemade is Better! 6 Things to Start Making Now BY ELIZABETH SHANE

kip the preservatives and artificial ingredients by making

these six everyday kitchen staples at home. With just a few simple ingredients probably already in your pantry or refrigerator, you can create fresh, wholesome alternatives that are easy to prepare and taste even better than their store-bought counterparts. Once you see how simple homemade can be, you may never go back to store-bought again!

SEPTEMBER – OCTOBER 2026

Yellow Mustard YIELDS 1 ½ CUPS

Ingredients n 1/2 cup yellow mustard seeds n 1 cup apple cider vinegar n 1/2 cup warm water n 2 tablespoons brown sugar or honey

Ketchup

n 1 1/2 teaspoons salt n 1/2 teaspoon garlic powder

YIELDS 2 CUPS

n 1/4 teaspoon onion powder

Ingredients

n 1/4 teaspoon turmeric for color (more for darker yellow)

n 2 6-ounce cans of organic tomato paste

n 1/4 teaspoon cayenne powder (optional)

n 6 tablespoons white vinegar n 1 tablespoon light brown sugar n 1/2 teaspoon garlic powder n 1/2 teaspoon onion powder n 1/4 teaspoon mustard powder n 1/2 teaspoon salt n 1/4 teaspoon freshly ground pepper n Dash of ground cinnamon (optional)

Instructions 1. Whisk together the tomato paste and vinegar until combined. If you want a thinner consistency, add 1 or 2 tablespoons of water. 2. Stir in the dry ingredients and mix until combined. 3. Serve, and refrigerate in a glass container for up to three weeks. Freeze for up to six months.

Instructions 1. Soak mustard seeds in vinegar and warm water in a jar overnight for 8 hours. 2. Blend everything in the blender, seeds and liquid. 3. Add remaining ingredients and blend until desired consistency. Add a small pour of vinegar or water, if needed. 4. Place in an airtight glass jar and store in refrigerator for up to six months.

Tip: Spice it up with a dash of hot sauce or crushed red pepper. 52

M U S I C C I T Y P U B L I C AT I O N S I N C .

Note: This may taste spicy at first, but in about five days the flavor mellows.

Sour Cream YIELDS 2 CUPS

Ingredients n 2 cups heavy cream n 2 tablespoons fresh lemon juice or distilled white vinegar

n 1/2 cup whole milk

Explore Southern Belle Farm

Mayonnaise YIELDS 1 1/2 CUPS

Ingredients n 1 large egg — farm fresh preferred

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n 1 cup avocado oil or extra virgin olive oil n 1 tablespoon Dijon mustard n 1 tablespoon fresh lemon juice or white vinegar n 1/4 to 1/2 teaspoon salt, adjust to taste

Instructions 1. Place heavy cream and lemon juice or distilled white vinegar in a 1-pint glass jar and stir until well combined. Add whole milk and stir. 2. Cover jar with cheesecloth and secure with a rubber band. Let sit at room temperature for 18-24 hours until thickened and tangy. 72°F to 78°F is ideal. 3. Stir well, cover with the lid, and refrigerate. The sour cream will continue to thicken more upon refrigeration. Use within two weeks. Note: If your kitchen is cool, it may take longer to thicken.

Instructions 1. Blend egg, lemon juice, Dijon mustard, and salt in a food processor until combined, about 15 seconds. Scrape down the sides of the bowl if needed. 2. Add oil slowly while the food processor is running. As the mixture thickens, scrape down the sides. Continue pouring in the remaining oil in a steady stream until thick and creamy and all the oil is incorporated. 3. Refrigerate in a glass container for up to two weeks.

Tip: Add 1-2 tablespoons of sriracha to spice it up. SEPTEMBER – OCTOBER 2026

Cream Cheese YIELDS 1 CUP

Ingredients n 2 cups heavy cream n 2 cups whole milk n 3 tablespoons white vinegar or lemon juice n 1/2 teaspoon salt (optional) n Cheesecloth or muslin cloth

Homemade Butter YIELDS 8 OUNCES

Ingredients n 2 cups heavy whipping cream, well chilled n 1/4 teaspoon salt (optional)

Instructions 1. Pour cream into a large bowl 2. Using a hand mixer or stand mixer with the wire whisk, beat on medium speed until the cream thickens. Then turn to high until it separates into the butter. This will take approximately 10 minutes. 3. When you have the butter, pour the buttermilk liquid off and save for baking. 4. Squeeze excess liquid from the butter, form a ball, and place in a bowl of ice water. Knead the butter until the water is clear. Change water as needed. 5. Press the butter into a square shape and wrap in parchment paper or transfer to an airtight container.

“

6. Store in the refrigerator and use within a month for best flavor.

Tip: Add spices like rosemary, basil, or garlic to make a savory specialty-flavored butter. Chop herbs into small pieces and add them to taste.

Tip: If you want a more savory flavor, add herbs like garlic or chives while blending. For sweet, add some honey and cinnamon. The options are limitless!

Instructions 1. Pour the milk and heavy cream into a saucepan over medium heat. Stir often so it does not stick. Bring it to a rolling simmer (about 190°F), then turn off the heat. Avoid boiling. 2. Add the vinegar or lemon juice while stirring gently. You will see the mixture curdle almost immediately, separating into solid white curds and yellowish liquid whey. Let it sit for an hour. Note: Reserve some whey, as it may be needed while blending if the mixture is too thick or grainy. 3. Place a cheesecloth over a fine-mesh strainer resting on top of a large bowl. Carefully pour the curd mixture into the cloth and let it drain for 15 minutes. Then gently rinse with cold water to remove any remaining acidity and let it strain again for approximately 5 minutes. 4. Transfer the drained curds to a food processor or blender. Add a pinch of salt and blend for 2 to 3 minutes until creamy. If the texture is too thick or grainy, add 1 tablespoon of the reserved liquid whey or more if needed. 5. Transfer the cream cheese to a glass container, cover tightly, and refrigerate for at least 30 minutes to set before using. Use within seven days. 

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A Taste of What’s Next BY KATHY FOX

M U S I C C I T Y P U B L I C AT I O N S I N C .

rom locally inspired eateries to buzzworthy restaurants, there’s always another table ready to tempt your taste buds in Middle Tennessee these days. Whether you’re ready to try someplace new today or that local favorite, these are a few spots to put on your foodie radar. And if you have a favorite you want to share, send us an email!

’s r o t i d E ic k P rs Pick o Ed i t

For owners Beth and Matt Frauenshuh, Truce began with a simple dream: to love people well and serve God through the power of extraordinary food. Like many busy families, they often found it difficult to find a restaurant that could satisfy everyone around the table. They envisioned a place where chef-prepared, sustainably sourced food could be both delicious and convenient — and Truce was born. Serving breakfast, lunch, and dinner, Truce makes eating well something to look forward to. “Food is fuel! It should make you feel good when you eat it,” said Clyde Richardson, General Manager. “There’s not a microwave in here, and the food is from scratch. It’s really impressive to see and taste the quality.”

Truce 1809 Mallory Lane | Brentwood, TN 37027 (615) 538-6627 | eattruce.com

If clean eating is what you’re craving, Truce is a must-try. The restaurant opened in May 2026, and each day, the kitchen prepares more than 180 items from scratch using real, sustainable ingredients with nothing artificial and no seed oils. The concept is chef-driven, scratch-made food prepared with thoughtfully sourced ingredients. Executive chef Andrew Dashkovitz, aka Dash, uses ingredients that are 100 percent GMO-free and meals made without compromise. PHOTOS BY KATHY FOX

Start the morning with the Garden Goat Scramble, Avocado Toast, or indulgent Banana Bread French Toast. Jody Tanty, Experience Manager, said, “The Truce Toasts are one of the popular items people gravitate to. It can be an early morning item or a snack. It fits the bill for everything, and it’s delicious!”

“

Food is fuel! It should make you feel good when you eat it. There’s not a microwave in here, and the food is from scratch. It’s really impressive to see and taste the quality.

” SEPTEMBER – OCTOBER 2026

Whether dining inside or enjoying a meal on the patio, guests will find that every detail at Truce is intentional. From the ingredients and preparation to the hospitality and atmosphere, it’s a place where eating clean doesn’t mean sacrificing flavor, and where good food is served with purpose. Be sure to arrive early — you know the food is good when the line stretches out the door. Thankfully, it moves quickly, and the fresh, flavorful fare is well worth the wait, proving that clean eating at Truce is delicious!

Strawberry Balsamic Chicken

For lunch or dinner, try the Strawberry Balsamic Chicken or Wagyu Beef Sliders, or choose from an array of fresh salads and flavorful bowls. And be sure to save room for something sweet — the bakery case tempts with freshly made cookies, muffins, and impressive six-layer cakes. The Chocolate Salted Caramel or White Chocolate Raspberry cakes are divine, and don’t forget to add a scoop of house-made vanilla ice cream.

White Chocolate Raspberry 6-Layer Cake

Build for today. Plan for what’s next. @eattruce

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M U S I C C I T Y P U B L I C AT I O N S I N C .

Opening soon!

There’s always something new cooking, and a fresh lineup of restaurants is getting ready to open its doors. From exciting new concepts to new locations of familiar favorites, there’s plenty for food lovers to look forward to in the months ahead. Keep these soon-to-open spots on your radar — you may discover your next favorite place to dine.

Cauponor 1316 Adams Street | Nashville, TN 37208 neuhoffdistrict.com/cauponor From the Peninsula team, coming soon to Nashville’s Germantown neighborhood, Cauponor promises an intimate fine dining experience with a sophisticated European influence. The new concept will focus on thoughtfully prepared dishes, seasonal ingredients, and the kind of attention to detail that turns dinner into an experience.

Chicken Tortilla Soup

Don Pepe’s Mexican Grill — Franklin & Columbia 1203 Murfreesboro Road | Franklin, TN 37064 (615) 472-1934 | donpepesgrill.com 1202 S James Campbell Boulevard | Columbia, TN 38401 (931) 381-2221 | donpepesgrill.com

If you have a craving for authentic Mexican food, then Don Pepe’s Mexican Grill is a local favorite, with locations in both Columbia and Franklin. The extensive menu offers everything from sizzling fajitas and tacos to freshly made table-side guacamole and margaritas, but don’t overlook the Chicken Tortilla Soup. Served steaming hot, it’s filled with tender chicken, crispy tortilla strips, shredded cheese, pico de gallo, and sliced avocado; it’s flavorful, hearty, and satisfying — a bowl worth ordering no matter the season.

For the Beer Lover

Char 787 Crescent Centre Drive | Franklin, TN 37067 charrestaurant.com/franklin The popular Southern steakhouse will anchor the new Canteen on Carothers development with USDA Prime steaks, fresh seafood, cocktails, and live jazz brunches.

Hawkers Asian Street Food 4020 Aspen Grove Drive | Franklin, TN 37067 eathawkers.com Known for bold flavors inspired by Asian street markets, Hawkers is bringing its high-energy, shareable dining experience to the area.

Paris Baguette 4020 Aspen Grove Drive | Franklin, TN 37067 parisbaguette.com Paris Baguette is your neighborhood bakery café, serving handcrafted cakes, freshly baked pastries and breads, delicious Lavazza coffee, and more.

Twisted Copper Brewing Company — Columbia 104 E. 5th Street | Columbia, TN 38401

Craft beer lovers have a new reason to raise a glass. Twisted Copper Brewing Company recently opened its second Maury County location, bringing its locally brewed craft beers and laidback atmosphere to downtown Columbia. What began as a group of friends sharing a passion for homebrewing has grown into a local favorite where good beer, live entertainment, and community come together. n

PennePazze 800 Crescent Centre Drive | Franklin, TN 37064 pennepazze.net PennePazze, a family-owned Italian kitchen, is bringing the brand’s first full-scale Gelato Pazzo experience, serving traditional Italian gelato made by Italian chefs. Guests can also enjoy fresh pasta, Roman-style pizza (pinsa), and shopping at the on-site Italian market. SEPTEMBER – OCTOBER 2026

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SEPTEMBER – OCTOBER 2026

Craft Continuum will be on view August 31 through November 12, 2026. Artists were invited to create works in response to artifacts in the museum’s collection, finding connections through shared materials, techniques, or function. An opening reception will be held Friday, September 4, 2026, during Franklin's First Friday, coordinated by the Arts Council of Williamson County.

Craft Continuum

A RESPONSE TO ITEMS IN THE COLLECTION OF THE WILLIAMSON COUNTY ARCHIVES & MUSEUM BY MARY SKINNER

rom hand-built, unglazed ceramic vessels created by Prehistoric Native Americans to the beautifully designed and intricately stitched quilts made by Tennessee’s early settlers, the Volunteer State has a rich tradition of handmade craft. A new exhibition, entitled Craft Continuum, presented by Tennessee Craft at the Williamson County Archives & Museum, explores that legacy by pairing historic artifacts from the museum’s collection with contemporary works by Tennessee Craft artists from across the state. PHOTOS COURTESY OF TENNESSEE CRAFT

M U S I C C I T Y P U B L I C AT I O N S I N C .

ABOVE: Woodsmoor Ladder-Back chair by artist

and furniture maker Steve Westfield. TOP LEFT: Detail of Cumberland Plateau Quilt by

artist Jennifer Haston.

One of the museum's most significant artifacts is the work of formerly enslaved craftsman Richard Poynor, one of Williamson County's most prolific and distinctive chair makers during the mid-1800s. His handcrafted chairs are found not only at the museum but also in museums across the country. Poynor’s craftsmanship inspired artist and furniture maker Steve Westfield of Woodsmoor Studios to provide a contemporary ladder-back chair for the exhibition. “The simple, straightforward lines and sturdy construction of the Poynor chair represent the quintessential ladder-back chair. My Woodsmoor Ladder-Back chair reflects the essence of a ladder-back chair with the aluminum rungs that form the back of the chair,” said Westfield.

Chair made by Richard (Dick) Poynor of Garrison (1802-1882), donated by Rick Warwick.

He continued, “Influenced by Shaker chair designs, I incorporated tapered legs instead of the traditional dowel legs. To get the sturdiness of a ladder-back chair, I used aluminum angle stock to attach the legs to the solid wood seat and aluminum rods to stabilize the legs. The tall, straight back and flat seat give the chair a more contemporary silhouette reminiscent of early Frank Lloyd Wright chair designs. The design of my chair was also influenced by Rietveld’s chair designs, in particular Rietveld’s Red and Blue chair. Shaker chair design, early chair designs by Frank Lloyd Wright, and the minimalistic designs of Rietveld’s chairs definitely have influenced my designs of Woodsmoor furniture, décor, and accessories.”

The exhibition was organized by artist Sherri Warner Hunter, who serves on the Tennessee Governing Board of TN Craft. She explained her vision for the show, “As the curator of this exhibition, I selected pieces from the Museum’s collection as a reference point and invited artists who work in a similar creative process, either in technique, materials, or function, to respond to specific objects. The artists whose pieces were selected for exhibition created a contemporary interpretation that reflected the historic craft item. The exhibit is meant to provide a provocative response to the collection as well as provide visitors with concrete examples of how handmade objects from the past provide the foundation and inspiration for contemporary craft artists working today.” Craft Continuum is presented as part of the American Craft Council's Handwork: Celebrating American Craft 2026, a nationwide initiative celebrating the importance of handmade craft and commemorating the 250th anniversary of American craft and craft artists. The Williamson County Archives & Museum tells the story of the county from its prehistoric Native American inhabitants and long hunters through the county’s founding, continuing to the present day. Historic handcrafted objects are displayed throughout the museum, making it an ideal setting for this exhibition.

Windmill Pattern Quilt, donated by Joyce Mount. SEPTEMBER – OCTOBER 2026

Don’t miss this opportunity to experience the work of Tennessee Craft artists alongside the historic artifacts that inspired them. Craft Continuum offers a unique dialogue between past and present, demonstrating how traditional craftsmanship continues to influence and inspire contemporary artists across Tennessee. 

Paper Quilt #96 by printmaker Jim Sherraden.

Traditional quilts from the museum’s collection inspired two additional artists featured in the exhibition. Jim Sherraden has been a respected American printmaker since 1981, with work collected by individuals and institutions around the world. Best known as the longtime manager, master printer, and archivist of Nashville’s iconic Hatch Show Print, Sherraden returned to carving his own printing blocks in 2005. He began creating wooden and paper quilts by cutting apart his printed works and reassembling them into striking patchwork compositions, an approach reflected in the pieces he created for Craft Continuum. Additionally, fiber artist Jennifer Haston also drew inspiration from historic quilts in the museum’s collection. “My quilts are inspired by traditional quilts, but my work moves between an intuitive process and a conceptual direction. Quilt making is a tactile meditation that takes my mind on a color pattern journey that ultimately connects to others outside of myself,” she explained. “The garden is intertwined into my making process through the many fractals that nature provides. Gardening and sewing operate within the same breath sequence. It's about the macro within the confinements of the four points of a rectangle, or how you treat the micro elements. With needle and thread, the narratives become otherworldly, and the twists and turns keep me connected.” 64

M U S I C C I T Y P U B L I C AT I O N S I N C .

Detail of Log Cabin Pattern Quilt, donated by Joyce Mount.

For additional information, visit tennesseecraft.org and williamsoncounty-tn.gov/26/Archives-Museum.

MARY SKINNER, a longtime resident of Middle Tennessee, is a retired museum professional who currently works as a freelance writer and arts consultant. She serves on the Community Outreach Committee of Tennessee Craft.

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WILLIAMSON COUNTY LIVING SEPTEMBER/OCTOBER 2026 ISSUE