WLLIAMSON COUNTY LIVING NOVEMBER/DECEMBER 2025 ISSUE

FESTIVE CHRISTMAS BRUNCH WITH ALL THE FIXINGS

BUILDING BEYOND BLUEPRINTS LUXE CUSTOM HOMES

HOLIDAY HIGHLIGHTS AND SEASONAL CELEBRATIONS

THE UGLY BAGEL SPREADS JOY

A letter from the Publisher

KATHY FOX

PUBLISHER

| EDITOR IN CHIEF

As the holidays approach, there’s a special warmth that fills the air the glow of twinkling lights, laughter in the kitchen, and the joy of being together with family and friends. This season, as we pause to celebrate the birth of Christ, let us be reminded of how meaningful the simplest moments can be, such as sharing a meal or watching the wonder of Christmas through a child’s eyes. This year, I hope you find time to slow down and celebrate the love that makes this season so bright.

This issue’s cover story celebrates a holiday brunch, fit for a king, with all the fixings. Bon appétit! Explore how Luxe Customs Builds crafts gorgeous high-end custom living spaces perfect for your family, uncover lessons from the vine, and see how Southall is bringing back a beloved Southern tradition. Plus, get tips for a stress-free holiday, decluttering before guests arrive, and enjoy a guide to holiday happenings around Middle Tennessee. Celebrate art this holiday season at Gallery 48, and meet a new Cool Springs favorite, the Ugly Bagel, and discover the story behind their “ugly” bagels.

As we turn the page to a new year soon, I hope the stories within these pages remind you of the kindness and goodness that surrounds us in our community. Thank you for welcoming us into your homes this year, and for supporting the businesses featured in this magazine. They truly appreciate your continued patronage. From my family to yours, may your Christmas be filled with laughter and love, and may the coming year bring joy, abundant blessings, and hope.

Christmas blessings, CONNECT

PUBLISHER

EDITOR IN CHIEF

Kathy Fox

DESIGNER | ART DIRECTOR

Shelly Wells

DIGITAL DIRECTOR

Donna Walker CONTRIBUTING WRITERS

Katie Baker

Brian Conlon

Madison Drake

Kathy Fox

Conner Mckiever

Amy Montgomery

Elizabeth Shane

PHOTOGRAPHERS

Digital Love

Allison Elefante

Kathy Fox

Ross Jaynes Visual Media Co.

Caroline Stremic

Since 1958, we have built our reputation on a tradition of authenticity and exceptional care. As this community has grown, so have we. What started as a single building called Williamson County Hospital has grown into a regional health system, with more than 30 di erent locations including primary care and orthopaedic clinics, outpatient lab and imaging services, EMS stations, walk-in clinics and more. The entire Williamson Health organization is committed to providing world-class care that feels like home. For more information, visit WilliamsonHealth.org.

CHRISTMAS BRUNCH

By Kathy Fox

Christmas brunch is more than a meal it’s a cherished moment to gather with loved ones. The table becomes a gathering place for generations, where stories flow as freely as the coffee. The gentle clink of glasses, the glow of holiday lights, and the warmth of loved ones nearby create a morning that feels timeless. These simple, lingering moments shared become treasured

Whether you are staying at home or traveling this year, we have put together a decadent Christmas brunch menu that delights every sense, with each dish feeling both luxurious and festive. From golden waffles and a savory egg dish to steaming mulled cider and hot chocolate, the table is alive with color, aroma, and holiday cheer. Sparkling mimosas add a touch of celebration, but

Christmas Brunch MENU

Main Dishes

BEEF WELLINGTON

BREAKFAST STRATA

SPINACH & GRUYÈRE QUICHE

Side Dishes

ROASTED ASPARAGUS WITH LEMON ROASTED ROSEMARY POTATOES

VIBRANT GREEN SALAD WITH VINAIGRETTE DRESSING FRUIT PLATTER

Sweet Treats

KENTUCKY BUTTER CAKE WAFFLE BAR

Holiday Drinks

CRANBERRY MIMOSA

Main Dishes

SLOW COOKER HOT CHOCOLATE

MULLED APPLE CIDER

After dining at the Savoy Grill by Gordon Ramsay in London, and having the Beef Wellington for dinner, this dish quickly became one of our family's favorite traditions at Christmas. A show-stopping centerpiece for Christmas or any celebration, Beef Wellington combines tender beef, savory mushrooms, and flaky golden pastry in one unforgettable dish. No one can make it like Gordon Ramsay, but this recipe is delicious and will delight everyone sitting around the table for brunch. For that added touch, serve with a creamy red wine sauce. (Recipes on next page.)

BEEF WELLINGTON

Ingredients (SERVES 6–8)

1 center-cut beef tenderloin (about 2–2.5 lbs), trimmed

2 tablespoons olive oil

Salt and freshly ground black pepper

2 tablespoons Dijon mustard

1 pound mushrooms (such as cremini), finely chopped

2 shallots, finely minced

2 tablespoons butter

2 cloves garlic, minced

6–8 slices prosciutto

1 package puff pastry, thawed if frozen

1 large egg, beaten

Directions Preheat oven to 425°F

1. Prepare the beef: Season the tenderloin generously with salt and pepper. Heat olive oil in a skillet and sear the beef on all sides until nicely browned, about 2–3 minutes per side. Remove from the pan, brush with Dijon mustard, and let cool.

2. Cook the mushrooms: In the same pan, melt the butter. Add mushrooms, shallots, and garlic. Cook over medium heat until the mixture is dry and almost paste-like. Set aside to cool.

3. Assemble: On a piece of plastic wrap, lay out prosciutto slices slightly overlapping. Spread the mushroom mixture evenly on top. Place the beef in the center and use the plastic wrap to roll everything tightly into a log. Chill for 30 minutes.

4. Wrap in pastry: Roll out puff pastry on a lightly floured surface. Remove the beef from the plastic wrap and place it in the center. Fold the pastry over and seal the edges. Brush with beaten egg, score the top for decoration if you like, and chill for 15–20 minutes.

5. Bake: Bake for 35–45 minutes, until the pastry is golden and the beef reaches about 120–125°F at the center for medium-rare.

6. Rest & serve: Allow Wellington to rest for 10 minutes before slicing. Serve with roasted vegetables and a rich red wine sauce.

CREAMY RED WINE SAUCE

Rich, velvety, and just the right amount of indulgent this red wine sauce adds the finishing touch to Beef Wellington, balancing the buttery pastry and tender beef with deep flavor.

Ingredients (MAKES ABOUT 2 CUPS)

2 tablespoons unsalted butter

1 shallot, finely minced (or ½ small onion)

2 cloves garlic, minced

1 cup dry red wine (such as Cabernet Sauvignon or Merlot)

1 cup beef stock (preferably low-sodium)

1 teaspoon Dijon mustard

1/2 teaspoon fresh thyme leaves (or 1/4 tsp dried thyme)

1/2 cup heavy cream

1 tablespoon flour (optional, for thicker sauce)

Salt and freshly ground black pepper, to taste

Directions

1. In a medium saucepan, melt the butter over medium heat. Add the shallot and garlic, cooking until soft and fragrant, about 3 minutes.

2. Pour in the red wine and bring to a simmer. Cook until the wine reduces by about half, 6–8 minutes.

3. Stir in the beef stock, Dijon mustard, and thyme. Simmer another 8–10 minutes, until the sauce has thickened slightly.

4. Reduce the heat to low and stir in the heavy cream. For a thicker consistency, whisk in 1 tablespoon of flour before adding the cream.

5. Season to taste with salt and black pepper. Strain through a fine mesh sieve if you prefer a silkysmooth finish.

6. Serve warm, drizzled over slices of Beef Wellington.

TIP: The sauce can be made a day ahead and gently reheated on the stove, adding a splash of stock if it thickens too much.

HASH BROWN BREAKFAST STRATA

A hearty, crowd-pleasing dish that layers crisp hash browns, savory sausage, and plenty of cheese. It’s easy to make ahead, making it perfect to serve for a holiday brunch.

Ingredients (SERVES 8-10)

1 (30 oz) bag frozen shredded hash browns, thawed

3 tablespoons butter, melted

1 medium onion, finely chopped

1 red bell pepper, finely chopped

1 pound breakfast sausage, cooked and crumbled (or use bacon/ham)

2 cups shredded cheddar cheese

1 cup shredded mozzarella cheese (for extra creaminess)

10 large eggs

2 cups whole milk (or half-and-half for a richer texture)

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon smoked paprika (optional)

Fresh parsley or green onions, chopped (for garnish)

Directions Preheat oven to 375°F

1. Lightly grease a 9×13-inch baking dish.

2. Spread the hash browns evenly in the bottom of the dish. Drizzle with melted butter and bake for about 20 minutes, until they begin to crisp.

3. While the potatoes bake, sauté the onion and bell pepper in a skillet until soft. Stir in the cooked sausage.

4. Remove the baking dish from the oven. Spread the sausage and vegetable mixture evenly over the hash browns. Sprinkle with the cheeses.

5. In a large bowl, whisk together the eggs, milk, garlic powder, salt, pepper, and paprika. Slowly pour over the layers in the dish.

6. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.

7. Allow the strata to rest for 10 minutes before serving. Garnish with fresh parsley or green onions.

TIP: Assemble the night before, cover tightly, and refrigerate. Bake in the morning, adding 10–15 minutes to the cooking time when starting from cold.

SPINACH & GRUYÈRE

This rich, cheesy classic with a festive green-andgold filling adds that holiday flair to any brunch.

Ingredients (SERVES 6)

1 pie crust thawed (store-bought or homemade)

1 tablespoon butter

1 small onion, diced

5 ounces fresh spinach, chopped

1 cup shredded Gruyère cheese

1/4 cup feta cheese crumbles

4 large eggs

1 cup half-and-half

Salt and pepper to taste

Directions Preheat oven to 375°F

1. Poke holes in the bottom of the pie crust and pre-bake for 10 minutes.

2. Sauté the onion in butter until soft, and add the spinach until wilted.

3. Place onions and spinach in the pie crust and layer cheeses over mixture.

4. In a bowl, whisk eggs, half-and-half, salt, and pepper.

5. Pour egg mixture slowly into crust and bake 35–40 minutes or until set in the center.

6. Cool for 10 minutes before serving.

Side Dishes

Recommended side dishes: Roasted asparagus with lemon, roasted rosemary potatoes, vibrant green salad with a vinaigrette dressing, and a fruit platter.

Although we did not include recipes for the side dishes, these sides are perfect companions for the holiday brunch because they balance flavor, color, and texture on the plate. Tender asparagus adds a fresh, slightly crisp bite, while roasted rosemary potatoes bring warmth and a savory, aromatic element that pairs beautifully with both the strata and Beef Wellington. A vibrant green salad tossed in a light vinaigrette adds brightness and freshness, and a fruit platter provides natural sweetness as well as a colorful contrast. Together, the side dishes create a well-rounded, visually appealing spread that satisfies every palate and keeps the meal feeling festive.

KENTUCKY BUTTER CAKE

This is a classic that wins hearts with its rich, buttery flavor and irresistibly moist texture. What makes it so special is the simple vanilla cake, baked golden and then soaked with a sweet butter glaze that seeps into every bite. The result is a melt-in-your-mouth treat that feels both nostalgic and indulgent perfect with a cup of coffee or as dessert.

Cake Ingredients (SERVES 10)

2 sticks unsalted butter, room temperature

2 cups sugar

4 eggs

1 teaspoon vanilla

1 cup buttermilk

1 teaspoon salt

3 cups flour

1 teaspoon baking powder

1 pint blueberries (optional)

Butter Glaze Ingredients

1 1/2 sticks unsalted butter

3/8 cup water

1 1/2 cups sugar

1 1/2 teaspoons vanilla

Sweet Treats

Directions Preheat oven to 350°F

1. Grease a 10-inch bundt pan with butter and dust the pan with flour.

2. Cream together butter and sugar, then add eggs and vanilla.

3. Mix flour, salt, and baking powder in a separate bowl. Alternate adding buttermilk and dry ingredient mixture into the butter mixture. Stirring until incorporated and smooth.

4. Stir in blueberries if desired.

5. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick comes out clean.

6. When the cake is done, make the glaze. Combine all ingredients into a small pan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.

7. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan. Allow the glaze to soak for 10 minutes, and then invert the cake onto a serving dish. Note: Do NOT allow the cake to stay in the pan for more than 15 minutes it will stick to the pan.

TIP: Make this cake one day in advance, as it is even better the second day!

BEST WAFFLES EVER

Make brunch interactive with a waffle bar and let everyone build their own creation using sweet and savory toppings. Fun for guests of all ages.

Sweet: fresh berries, bananas, whipped cream, maple syrup, Nutella, sprinkles, crushed peppermint.

Savory: bacon, sausage, smoked salmon, sautéed veggies, shredded cheese, eggs.

TIP: Place a small crockpot on the waffle bar and fill it with maple syrup for that added touch. Warm syrup is the best!

Waffles are a holiday brunch favorite because they’re warm, golden, and endlessly versatile. Crisp on the outside and fluffy inside, they can be dressed up with fresh berries, spiced syrups, or even a dollop of whipped cream for a festive touch. Best of all, they bring a sense of fun to brunch as everyone can customize their waffles at the waffle bar, making them just as joyful to create as they are to eat.

Ingredients (MAKES 12 6-INCH WAFFLES)

1 3/4 cups of all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

3 large eggs

1/2 stick butter, unsalted, melted

1 1/2 cups milk

Directions Preheat waffle iron

1. Whisk dry ingredients in a large bowl.

2. Separate eggs and beat egg whites into a firm peak.

3. Add egg yolks, butter, and milk to the dry ingredients, stirring until mixed well. Fold in egg whites to incorporate.

4. Pour batter into waffle iron and cook.

5. Top with syrup and fresh fruit, if desired, and serve.

TIP: Keep waffles warm in a low oven so they stay crisp and ready for topping.

Holiday Drinks

Mimosas, mulled cider, and hot chocolate are perfect drinks for brunch because each brings its own festive cheer to the table. Sparkling mimosas add a touch of elegance and celebration, creamy hot chocolate warms hearts with a sweet, comforting indulgence, and spiced mulled cider fills the room with the scents of cinnamon, cloves, and orange — instantly evoking the magic of the season. Together, they offer something for every guest, making holiday gatherings feel cozy and complete.

CRANBERRY MIMOSA

A sparkling holiday twist on the classic brunch cocktail.

Ingredients (SERVES 6)

1 bottle chilled prosecco or champagne

2 cups cranberry juice (100% juice preferred)

Fresh cranberries, for garnish Rosemary sprigs, for garnish (optional)

Directions

1. Pour cranberry juice into champagne flutes, filling each glass about one-third full.

2. Top with prosecco or champagne.

3. Garnish with a few cranberries and a rosemary sprig for a festive touch.

SLOW COOKER HOT CHOCOLATE

Rich and creamy, this slow cooker hot chocolate keeps warm for hours perfect for a Christmas brunch that delights both kids and adults. Make it extra special with a DIY hot chocolate bar, turning a simple drink into a jolly experience. Set out a big pot of hot chocolate and let guests customize their drinks. Create a topping station with whipped cream and marshmallows, as well as mix-ins like peppermint syrup or espresso, and merry add-ins for adults, such as Kahlúa or Baileys.

Ingredients (SERVES 8-10)

6 cups whole milk

2 cups heavy cream (or half-and-half for lighter version)

1 can (14 ounces) sweetened condensed milk

2 cups semi-sweet chocolate chips (or chopped chocolate)

2 teaspoons vanilla extract

Pinch of salt

Directions

1. Add milk, cream, condensed milk, and chocolate chips to your slow cooker. Whisk until everything is combined.

2. Cover and cook on LOW for 2 hours, stirring occasionally until chocolate is fully melted.

3. Once ready, stir in vanilla extract and a pinch of salt to balance sweetness.

4. Switch setting to WARM for serving.

TIP: Be sure to whisk every 45 minutes to ensure the hot chocolate is not burning on the bottom. Leftovers may be stored in the refrigerator and warmed up.

MULLED APPLE CIDER

A cozy, spiced drink that fills the house with holiday aroma.

Ingredients (SERVES 8)

8 cups apple cider

1 orange, sliced

2 cinnamon sticks

4 whole cloves

2 star anise (optional)

2–3 tablespoons honey or brown sugar, to taste

Optional: 1/2 cup bourbon, brandy, or dark rum

Directions

1. In a large pot, combine cider, orange slices, cinnamon sticks, cloves, and star anise.

2. Bring to a simmer, then reduce the heat and cook for 20–30 minutes.

3. Sweeten with honey or brown sugar as desired.

4. Strain into mugs and serve warm.

5. Add a splash of bourbon, brandy, or rum for an adult version.

Beyond

LUXE CUSTOM HOMES BUILDING BLUEPRINTS

By Brian Conlon PHOTOS PROVIDED

Step into a Luxe Custom Home, and you’ll quickly realize this isn’t just a house. It’s a story one written in reclaimed beams, walls of glass, and stone floors that feel more like sculptures than surfaces. Even the sunlight seems to linger a little longer, as if it, too, has found its everlasting place. Every detail whispers the same quiet truth: this is what forever feels like.

At the heart of Luxe is founder Kent Conlon, who, along with his family and team, has turned Middle Tennessee’s homebuilding scene on its head. With more than 50 years of combined experience and an Unlimited BC License (translation: if you can dream it, they can build it), Luxe has redefined what luxury means in Williamson and Maury counties and beyond.

From a young age, Conlon felt a divine calling to become a carpenter, drawn to the art of building. Inspired by this passion, he pursued a career as a builder, learning every trade and amassing years of expertise and wisdom. “We approach every project as if it were our own,” Conlon explained. “That mindset has shaped everything our honesty, our craftsmanship, and our relationships. We don’t just want to build homes. We want to build trust.”

Trust, it turns out, has better resale value than granite countertops. Each project is a collaboration a partnership where Conlon and his team listen, sketch, refine, and then execute with precision. The result?

Homes that don’t just impress the neighbors but feel like they were hand-tailored for the family inside. Imagine walking into your house and feeling like it's a home that truly gets you it’s a family business, a legacy of craftsmanship, and a love letter to the art of truly custom living. Think less builder-grade beige and more your Pinterest board come to life without the DIY disasters.

The word family isn’t a tagline at Luxe it’s the foundation. This isn’t a company that treats clients as line items on a spreadsheet. From the first design consultation to the final walk-through, the Conlon family treats every build with personal devotion, as though they were constructing a home for themselves.

Clients feel it instantly. Meetings don’t feel transactional, but conversational friends sketching dreams together over blueprints. That intimacy has forged bonds that outlast closing dates. It’s why many homeowners return for second and third projects, whether a countryside retreat, a guest house, or a multigenerational estate. For Luxe, these aren’t just projects. They’re chapters in a continuing story, relationships that grow alongside the families they serve.

Luxe isn’t just Conlon at the helm it’s a familypowered mission. Every detail, every finish, every carefully chosen material is backed by generations of experience and passion. Where some builders cut corners, Luxe sands and polishes them until they gleam. And unlike big corporate builders, the Conlon name is on the line so you know the foundation is as solid as a seasoned cast-iron skillet.

In real estate, luxury is often reduced to square footage or imported finishes. At Luxe Custom Homes, the word is far more personal. Luxury, to Conlon and his team, is the deep satisfaction of living in a space that reflects not just your style but your soul.

It all begins with listening. Clients are invited to share their rhythms: how they rest, how they celebrate, how they dream. For some, the vision is sleek, modern architecture walls of glass that dissolve into Tennessee’s rolling hills, blending indoors and outdoors until they are one. For others, the dream is timeless romance of European-inspired design, arched stone fireplaces, hand-troweled plaster walls, and reclaimed beams that feel like heirlooms.

So what makes Luxe Custom Homes different from the pack? It’s the relentless pursuit of you. This isn’t a pick A, B, or C kind of operation. Luxe digs deep into each client’s vision and transforms it into reality whether that’s a sleek modern oasis, a farmhouse retreat, or something that feels like the set of Downton Abbey (minus the corsets).

And while some builders talk about luxury like it’s a brand-new word, Luxe lives and breathes it. From bespoke cabinetry to architectural detailing that makes jaws drop, Conlon’s team ensures no two homes look alike. Because honestly, who wants to pay for custom and end up with the same shiplap wall as the house down the street?

While design artistry is central to Luxe’s identity, what truly sets the company apart is its culture of integrity. Honesty, dependability, and proactive project management form the backbone of every build. The firm is fully licensed and insured, OSHA-certified, and proudly affiliated with the NAHB, HBAT, and HBAMT. These certifications reflect more than just credentials they represent Luxe’s commitment to professionalism and accountability at every level.

Conlon is equally committed to proactive leadership. “We don’t wait for problems to happen we prevent them,” he explained. This forward-thinking approach translates into smoother timelines, transparent budgets, and fewer surprises. For clients, it means that building is not an ordeal, but a seamless and even enjoyable process. In an industry where stress and miscommunication are often the norm, Luxe offers something refreshingly different: peace of mind.

A LUXE HOME ISN’T JUST FOR TODAY IT’S BUILT FOR THE NEXT GENERATION, AND THE ONE AFTER THAT. THAT’S THE LEGACY WE WANT TO LEAVE.

The Conlon family doesn’t just build houses they build backdrops for birthdays, holidays, and the kind of kitchen-table conversations that shape generations. As Conlon often says, “A house should fit a family the way a suit fits its wearer tailored, timeless, and never off the rack.” (Okay, he may not say it quite like that, but you get the point.)

Looking forward, Luxe Custom Homes is preparing for an exciting next chapter. With the next generation of the Conlon family already stepping in, the company is blending tradition with innovation. Sustainable building practices, smart-home technologies, and fresh design perspectives are becoming integral to Luxe’s portfolio.

Yet through these advancements, the heart of the business remains unchanged. “A Luxe home isn’t just for today,” Conlon reflected. “It’s built for the next generation, and the one after that. That’s the legacy we want to leave.”

While Luxe is best known for its jaw-dropping custom homes, the firm’s expertise extends to any project that requires care, precision, and heart. Every space they touch carries the same signature touch: livable elegance, intentional design, and a steadfast commitment to quality.

And at the very heart of it all, the foundation that has already been laid is Jesus. Just as a home begins with a strong literal foundation, Luxe builds every project on the principles of faith, integrity, and family. That spiritual cornerstone guides decisions, inspires care in the smallest details, and ensures that every home is not just structurally sound, but built to nurture life, love, and lasting memories. It’s a rare combination — like finding a builder who finishes on time and believes in building something eternal, both in brick and spirit.

In an industry where the idea of luxury can often feel detached, impersonal, or reduced to mere aesthetics, Luxe Custom Homes offers something truly rare: a human touch. Their work is not about building structures it’s about shaping environments where life unfolds, where families gather, and where stories are written in the everyday moments that happen inside four carefully crafted walls.

The real measure of a Luxe home is not just in its beauty, but in its ability to stand the test of time physically, emotionally, and generationally. And perhaps that is the most luxurious detail of all.

In the end, working with Luxe Custom Homes means more than hiring a builder it means joining a family. A family that knows the difference between good enough and just right. A family that cares about your dream home as much as you do.

If you’re ready to turn blueprints into reality, Luxe Custom Homes is ready to hand you the keys with a smile, a handshake, and maybe even a dad joke or two along the way. Because yes, building a home is serious business … but who says you can’t laugh while doing it? n

For additional information, visit luxebuilds.com or contact Kent Conlon at (815) 600-1972 to schedule an appointment to discuss building your new home. Follow them on social media @luxecustombuilds.

BRIAN CONLON is the Director of Operations at Luxe Custom Builds and the son of Kent Conlon. He is a Spring Hill resident who, in his spare time, enjoys playing golf and spending time with his wife and young children.

hen Andrew Brewer loaded up his car and left Napa Valley, he had no idea exactly what lay ahead. His move to Tennessee was a leap of faith born from a new relationship and shaped, as he puts it, by “giant boulders” rather than small breadcrumbs of opportunity. Yet, as Brewer will tell you, every detour led him closer to where he believes he was meant to be, and the launch of his business, Lessons from the Vine — a concept that blends a customized experience with his love of wine, hospitality, and community.

Brewer grew up with a passion for athletics. The Tulsa native played college football at Northwestern University and played his final season of football abroad in Parma, Italy. Sports taught him discipline and resilience, but it was that season playing abroad that changed his life in an unexpected way. “Italy ruined me for the better,” Brewer laughed. “The food culture, the wine, the way people gathered at the it changed me.” While living in Italy, he found himself drawn into the pace of European culture where meals often lasted late into the night and wine was never just a drink, but a companion to conversation, laughter, and connection.

After returning to the United States in 2014, Brewer dedicated the next four years to learning everything he could about wine — studying, tasting, and carefully saving so he could travel the world and explore renowned wine regions firsthand. What started as hobby grew into a calling, and in 2018, he moved to Napa Valley to learn firsthand from the heart of America’s wine country. With no formal credentials in the wine industry, he relied on persistence knocking on doors, working tasting rooms, and immersing himself in every detail of winemaking, pairing, and presentation.

In 2020, during the midst of the pandemic, Brewer followed what he believed was God’s calling to Nashville. However, the relationship that prompted the move ended just days before his arrival. Instinctively, he reached out to his former youth pastors, who lived in Tennessee but were vacationing in Florida. They invited him to join them in Florida, where they prayed for guidance, and Brewer was able to reset before officially settling in Tennessee.

After visiting Florida, Brewer stayed on his youth pastor’s 25-acre farm in Arrington, lending a hand with their family business while piecing together his next chapter in life. It was during those months that he discovered the nearby city of Columbia. “It felt like walking into an episode of Cheers,” Brewer recalled. “Everyone knew each other’s names. People were kind. It had that small-town charm that just pulls you in.” Before long, Brewer and his brother moved to Columbia, and his family began investing in real estate there.

IT FELT LIKE WALKING INTO AN EPISODE OF CHEERS. EVERYONE KNEW EACH OTHER’S NAMES. PEOPLE WERE KIND. IT HAD THAT SMALL-TOWN CHARM THAT JUST PULLS YOU IN.

While Columbia was now home, Brewer still wondered how wine would fit into his future. That clarity came from a friend he met at the gym who asked him to curate a wine-tasting experience for her husband’s 40th birthday. Brewer recreated the elegance of a Napa Valley tasting in a Tennessee living room, and the response was overwhelming. “I realized there was a real hunger for that kind of experience intimate, educational, and fun,” he said.

Word of mouth spread quickly, and Brewer was leading

For Brewer, Lessons from the Vine is about more than wine; it’s about hospitality. A gift he credits back to his faith and upbringing. “Hospitality is my spiritual gifting,” he explained. “I want people to feel seen, heard, and cared for. Whether that’s through a perfectly paired glass of wine or just sitting across the table, that’s what matters most to me.”

Today, Brewer brings his expertise to curated wine events across Middle Tennessee, each one designed around the needs and interests of his clients. Some gatherings highlight themes like Italian wines served alongside handmade pasta while others focus on the essentials of wine tasting and appreciation. No matter the style, Brewer’s mission remains the same: to make wine feel approachable and to create genuine connections. “I love seeing people relax around the table,” he said. “Wine becomes the vehicle, but the real joy is in the conversations, the laughter, and the memories people take with them.”

Brewer also consults for local restaurants, helping design wine lists, train staff, and create pairings that complement the menu. “It’s been amazing to see how one simple yes to hosting a tasting has opened so many doors I never expected,” he said. “I thought I was moving to Nashville for one reason, but God had something different in mind. I had to trust that, even when it didn’t make sense in the moment.”

Lessons from the Vine is now in its fourth year, and Brewer is excited for the future. Earlier this year, he passed the exam and earned the title of Certified Sommelier. As he continues to balance his work as a strength and conditioning coach with his wine business, he continues to expand his reach in both corporate and community settings. For now, though, he remains committed to what started it all: gathering people around the table. “Wine is best when it’s shared,” Brewer said. “If I can help people slow down, savor the moment, and create memories together that’s success to me.” n

For additional information about booking private tastings, curated collections, and even collaborations with chefs for full food-and-wine experiences, visit email Brewer at andrew@lessonsfromthevine.net social media @lessonsfromthevine

Beyond

The Riverbanks

Embark on a journey in 2026 with AmaWaterways.

Stay tuned for more details in our next issue.

THE RETURN OF A BELOVED Seasonal Tradition

By Madison Drake

Inthe heart of Franklin, Tennessee, a cherished tradition is making its highly anticipated return at Southall Farm & Inn. Tea by Southall is back, inviting guests to step into a world of refined southern elegance and a farm-inspired twist on the classic English tea service. Presented by Southall Farm & Inn’s acclaimed restaurant, January, this beloved offering is back this fall and winter to celebrate the beauty and bounty of the fall season in Tennessee.

Tea by Southall is more than just a tea service with a few pastries and a cup of tea it is a thoughtfully-curated experience designed to encourage guests to slow down and savor the moment on Southall’s bucolic 400+ acres of farmland and forest. Offered every Saturday and Sunday, with seatings from 11:00 a.m. to 1:00 p.m., Tea by Southall is a nature-forward escape from the hustle and bustle of Music City. Encased by windows offering glimpses of the changing seasonal foliage and full of rustic furniture and natureinspired interior design, January serves as the ideal setting for this experience. January’s mission to share a spirited menu honoring the bounty of the farm at a creative and leisurely pace makes each meal, from dinner to brunch to tea service, novel and unexpected.

The magic of Tea by Southall lies in its deep connection to the land. Each seating features a meticulously crafted prix-fixe menu of savory bites and sweet delights, all made with ingredients freshly harvested from the farm, like honey, eggs, fruits, and more. This farm-to-table ethos ensures that every bite is bursting with the flavors of the season. Picture delicate finger sandwiches filled with fresh herbs, flaky pastries made with local berries, and sweet treats that are a reflection of Southern refinement. Plus, Southall’s prized honey (made with some of the happiest bees in Tennessee) pairs splendidly with the offered tea and pairings like scones and biscuits. The chefs at January have poured their passion into creating a menu that is both a tribute to tradition and a celebration of modern, farm-fresh cuisine, utilizing Southall’s bounty and fresh produce and provisions from local purveyors.

The seasonal return of Tea by Southall runs from August to January, giving ample opportunity to experience Southall’s fall harvest over the changing seasons. Reservations are required and must be booked in advance. Seatings are $115 per adult and $35 for children, making Tea by Southall a wonderful way to introduce the younger members of the family to a sophisticated dining experience.

This tea service is not only a culinary delight but also a social one. Tea by Southall is an ideal setting for a weekend outing with the girls, a mother-daughter brunch, or a fun and elegant activity to enjoy with the entire family during the fall and winter holiday season. It's a special occasion that has been cherished by both locals and visitors to Nashville, creating lasting memories in a beautiful setting. Guests can also opt for champagne during their seating to elevate their experience (whether celebrating a special occasion or simply “cheersing” to the weekend.

Southall Farm & Inn, located at 2200 Osage Loop in Franklin, Tennessee, provides the perfect backdrop for this refined tea service. Once on property, tea guests are encouraged to spend some extra time walking the grounds to gain a sense of place for Southall and its ethos. The tranquil and picturesque environment enhances the entire experience, helping guests connect with the land and appreciate the meticulous work of Southall’s farmers and beekeepers do to keep a true seed-to-fork culinary program in place. The property’s commitment to sustainable farming and exceptional hospitality shines through in every detail of the Tea by Southall service. The return of Tea by Southall is not only a chance to celebrate with loved ones, it's an invitation to rediscover the joy of savoring the season, one delicious bite and refined sip at a time. n

SOUTHALL FARM & INN

2200 Osage Loop, Franklin, TN 37064 (615) 282-2000 | southalltn.com

Decluttering Before the Holidays

By Amy Montgomery

The holidays are full of celebration, and also the perfect time to declutter before the festivities begin. A clutter-free home creates a warm welcome for guests, and with less to clean and organize, you will have more time to relax and enjoy the season.

Decluttering isn’t just about making space — it’s also a great way to help others in need. My grandmother had a saying for just about everything. We’ve all heard “Waste not, want not,” and that was one of her favorites. We live in a world of excess. We have all said, I need that purse, skirt, pair of shoes, etc., when truly it is a want

My mother’s Sunday school teacher had a line she would occasionally use: “I need to get my ‘wanter’ fixed.” I’ll digress here and leave most of that subject matter to someone else, but what I do want to talk about is what to do with that excess when it is no longer wanted or needed in our homes. The occasional yard sale is always a fun endeavor, but that’s not always possible, and many people simply don’t enjoy hosting them. Of course, shopping at other people’s yard sales is much more appealing to me!

If you are Facebook savvy, you can always make a little green by posting your items on Facebook Marketplace. I’ve used this handy little system many times, and almost always the results are positive. However, when time doesn’t allow or when simplicity is the best option, DONATE! I cannot think of a single negative aspect to donating unwanted clothing, kitchen items, décor, tools, and the like.

There are many entities in the business of selling your donated items. I have personal experience with GraceWorks and Habitat ReStore, among others. These are using your donated items for local worthy causes, and what better time to give than around the holidays?

Let’s talk about household donations first. Those last three wine glasses from the set of eight, those leopard print heels that made you wince when you walked in them, the jeans that are just not quite on the cutting edge of style, the trim fit business shirt that is a little too trim fit now, or the TV that isn’t smart but still works great, can all be donated. There is someone out there who needs wine glasses, and those three are the perfect fit for their budget, and I am betting there is a cost-conscious, smartly dressed lady out there with a foot narrower than mine who will be giddy with glee that she scored a pair of Anthropologie leopard heels for $7.

Some people who thrift shop from donation stores are on a budget, starting out fresh or starting over, but there is a group of people who shop thrift stores for the simple pleasure of finding the unusual, the discontinued, the out of the ordinary, not to mention just the pleasure of scouting out a bargain! My mom and her husband live in Franklin, near Westhaven, and several thrift shops are nearby, which they frequent regularly. Along the way, they have formed several friendships with the staff members who work there. I think it’s all a part of that small-town charm.

I have also been the recipient of several of my mom’s thrifting trips. Antique mirrors, brass doorknockers, and an extensive collection of beautiful books for my library have all been acquired through their adventures. Someone else’s donation has benefitted me, so I am happy to donate my unwanted items to others! There is the added benefit of that April 15th tax deduction when you donate.

Additionally, if you are remodeling, many items can be reused and repurposed. A few items I have donated in the past include stainless steel sinks, faucets, a stove, wall ovens, a microwave, and interior doors.

Side Note: When I remodeled my previous home in Nashville, the prior owner removed all of the original 1940 hardwood doors and replaced them with faux wood doors. Why?! Over a period of four years, I hunted down yard sales, estate sales, and thrift stores, and replaced every one of them with repurposed vintage doors and hardware, which brought me great joy!

Keep in mind, when renovating, the types of donations are almost endless. Granite counters, walls of cabinets, chandeliers and lighting of all types, exterior windows, cabinet hardware, bathroom mirrors, and interior doors are all donation options. “Waste not, want not.” Oh! I want to mention that ReStore also offers pickup, as do some other donation centers.

DONATION CENTERS & LOCAL NONPROFITS

These local nonprofits and donation centers welcome contributions year-round.

Center of Hope 110 East 7th Street Columbia, TN 38401 centerofhope.org (931) 381-8580

Common Threads 107A Wayne Street Columbia, TN 38401 (931) 398-5658

GraceWorks Ministries Thrift Shop 104 Southeast Parkway Franklin, TN 37064 graceworksministries.net (615) 794-9055

Habitat for Humanity ReStore 1725 Columbia Ave #110 Franklin, TN 37064 hfhwm.org/shop-restore (615) 254-4663

Thriftlove 1116 Nashville Hwy Columbia, TN 38401 Thriftlove.org (931) 374-6754

The Well Outreach 5306 Main Street Spring Hill, TN 37174 thewelloutreach.org (615) 302-9355

To help minimize clutter year-round, I keep a large shopping bag at the back door to drop items in as I declutter. When it fills up, I take it to a donation drop-off location. I feel good about having clean closets and, along the way, helping someone else out. There’s never anything wrong with having an empty drawer, cabinet, or closet!

One of my best thrift store finds is a beautiful mahogany sideboard from Habitat ReStore, which I purchased several years ago for $275. There was not one scratch on it. Not everything in your home can be that big of a bargain, but when you do find one, it sure does feel good! While a well-collected home is comforting and desirable, excess can weigh us down. So, go free yourself this holiday season and give back by donating!

Finally, now that your house is clean and ready for the holiday season, I'd like to share one of my favorite pork tenderloin recipes with you. Enjoy! n

AMY MONTGOMERY has over 25 years of design experience and owns Amy Montgomery Home in Columbia, Tennessee. She delights in sharing her personal collection of vintage china and dishes with readers. As a lifestylist, she is focused on the home and is thrilled to offer her customers an elevated customer service experience. Visit amymontgomeryhome.com for additional information and follow her on social media @amymontgomeryhome.

Honey-Ginger Pork Tenderloin

Ingredients (SERVES 6)

2 3/4 pounds pork tenderloins

1/4 cup honey

1/4 cup soy sauce

1/4 cup oyster sauce

2 tablespoons brown sugar

1 tablespoon fresh ginger root, plus 1 teaspoon minced

1 tablespoon minced garlic

1 tablespoon ketchup

Directions

1. Place tenderloins in an 11 x 7 x 1.5 inch baking dish.

2. Combine honey and the next six ingredients, stirring well; pour over tenderloins.

3. Cover and marinate in the refrigerator for eight hours, turning occasionally.

4. Remove tenderloins from marinade, reserving marinade.

5. Grill tenderloins over medium-hot coals 25-35 minutes, turning often and basting with reserved marinade. Pork is done when meat thermometer inserted into thickest portion of tenderloin registers 170 degrees.

6. To serve, slice tenderloins thinly and arrange on a serving platter. Garnish with fresh parsley or thyme if desired.

Note: Recipe was adapted from Southern Living, Five-Star Recipe Collection.

HIGHLIGHTS & SEASONAL CELEBRATIONS Holiday

NOVEMBER 7, 2025

TREE LIGHTING NOVEMBER FIRST FRIDAY

Join Columbia Main Street in downtown Columbia for the annual Tree Lighting during November First Friday. From 5–8 p.m., enjoy shopping from local vendors, food trucks, and hearing live music on the street. Gather at 6:30 p.m. on the courthouse steps as Santa turns on the lights on the 40-foot Christmas tree.  columbiamainstreet.com

NOVEMBER 8 & 9, 2025

FRANKLIN FLEA MARKET

Just in time for early holiday shopping, the Franklin Flea Market features dozens of vendors offering antiques, collectibles, crafts, and seasonal décor. Treasure hunters can browse a wide range of items, from handmade jewelry to rustic farmhouse finds, while food vendors offer their tasty food. Held at the Williamson County Ag Center.  visitfranklin.com

NOV. 13, 2025 – JAN. 4, 2026 & JAN. 8- FEB. 8, 2026 (Thursday-Sunday) ZOOLUMINATION®

Visit the country’s largest lantern festival held at the Nashville Zoo, featuring magical scenes of more than 1,000 custom-made silk lanterns. During Zoolumination, Santa visits nightly between November 24 and December 24. Hours: 5-9:00 p.m.  nashvillezoo.org

NOVEMBER 22 & 23, 2025

A VERY MAURY CHRISTMAS

Get into the holiday spirit at A Very Maury Christmas, returning for its 11th year at The Factory at Columbia. The festive market hosts a special preview party on Friday night, hosted by aMuse’um, available for an additional cost. Shop 80+ curated vendors offering holiday décor, handmade goods, gifts, and seasonal treats.

 averymaurychristmas.com

NOVEMBER 22 - DECEMBER 31, 2025

FRANKTOWN FESTIVAL OF LIGHTS

Drive-through light show that transforms the Williamson County Ag Center into a milelong display of glowing holiday scenes. Families can take in hundreds of thousands of twinkling lights from the warmth of their car, making it a cozy outing on chilly nights. On select walking nights, visitors can enjoy the sparkle up close as they stroll the path at their own pace. Proceeds benefit FrankTown Open Hearts, a local nonprofit serving atrisk youth. Nightly from 5-9:00 p.m.

 franktownsfestivaloflights.com

NOVEMBER 27, 2025

FRANKLIN TURKEY TROT

Start Thanksgiving at 6:30 a.m. with the Franklin favorite Turkey Trot. Runners and walkers of all ages gather for a 5K through the Cool Springs area, with many participants dressing in holiday-themed costumes. Proceeds benefit GraceWorks, making it a holiday tradition with heart.  graceworkstn.org

NOVEMBER 28 & 29, 2025

CHRISTMAS BARN BASH

Bring the joy of the season to life in The Barn, tucked away in the foothills of Tennessee. Guests will gather at The Phelps Farm for an evening of music and celebration, surrounded by the warmth of community and the spirit of Christmas, featuring beloved classics from the upbeat “Hallelujah” to the soaring “O Holy Night,” all honoring the true gift of the season.

 davidphelps.com

THROUGHOUT

DECEMBER 2025

HOLIDAY MAGIC ON MAIN STREET — FRANKLIN

Main Street in Franklin shines especially bright during the holidays. Local shops and restaurants dress up their storefronts in festive décor, with many hosting extended hours, holiday specials, and family-friendly activities. Window displays compete for attention, turning a casual evening stroll into a magical experience. Soak in the charm of Franklin’s historic downtown.

 downtownfranklintn.com

DECEMBER 5, 2025

DECEMBER FIRST FRIDAY

Don’t miss the final First Fridays as Columbia Main Street’s First Fridays closes the 2025 season with the Merry Makers Market. Soak up the holiday spirit and shop for handcrafted gifts, enjoy cheerful carolers, and take photo opportunities with seasonal characters, all while sipping cocoa. Plus, the downtown shops will stay open late. First Fridays return in April 2026.

 columbiamainstreet.com

DECEMBER 5, 2025

CHRISTMAS TREE LIGHTING ON THE SQUARE

A Franklin holiday tradition, the annual tree lighting takes place from 5-8:00 p.m. in the heart of downtown, bringing the community together. The evening includes live music, carolers, and a special visit from Santa Claus himself. The highlight is, of course, the towering Christmas tree, sparkling with lights against the backdrop of Franklin’s historic square.

 franklintn.gov

DECEMBER 5 & 6, 2025

COLUMBIA’S MOST WONDERFUL WEEKEND

This cherished tradition takes place alongside the annual Christmas Parade and Historic Home Tour. On Friday and Saturday, local antique shops throughout Columbia open their doors for festive holiday open houses, offering unique treasures, seasonal décor, and one-of-akind finds.

 visitcolumbiatn.com

DECEMBER 6, 2025

COLUMBIA CHRISTMAS PARADE

Head to downtown Columbia for a truly magical night with Columbia Main Street. The annual Christmas Parade begins at 6:00 pm, filling the streets with holiday cheer. Downtown comes alive with 100+ floats, bands, and sparkling lights, capped off by a visit from Santa and Mrs. Claus.

 columbiamainstreet.com

DECEMBER 6, 2025

FRANKLIN CHRISTMAS PARADE

At 1 p.m., the parade marches down Main Street with a festive lineup of floats, marching bands, dancers, and community groups. Expect to see plenty of holiday cheer, from Santa and Mrs. Claus waving at the crowds to local organizations showing their seasonal spirit. A cheerful gathering for all ages, and don’t forget to bring a lawn chair!

 franklintn.gov

DECEMBER 13, 2025

SPRING HILL CHRISTMAS PARADE

Celebrate the season with the annual parade at 5 p.m. The festive evening parade features holiday-decorated floats, lights, bands, and community groups traveling along Main Street, bringing families together for one of the city’s favorite traditions.

 springhilltn.org

DECEMBER 13& 14, 2025

DICKENS

OF A CHRISTMAS

Downtown Franklin is transformed into a Victorian village straight out of Charles Dickens’ A Christmas Carol. Costumed characters roam the streets, shop windows are dressed in old-world style, and visitors can enjoy roasted chestnuts, holiday treats, and live performances of carols and dances. Horse-drawn carriages and handmade crafts add to the festive charm.

 williamsonheritage.org

DECEMBER

31, 2025

MULE DROP CELEBRATION

Make your way to downtown for Columbia’s annual Mule Drop celebration. Ring in the new year with live music, local food and drinks, and festive fun leading up to the countdown at midnight. As the clock strikes twelve, watch the signature mule light display drop as fireworks and confetti cannons shoot into the sky.

 experiencemaury.com

DECEMBER 31, 2025

THE FACTORY AT FRANKLIN’S NEW YEAR’S EVE CELEBRATION

Celebrate the New Year with The Smoking Section Band, Nashville’s premier 17-piece party band. Heavy appetizers will be served, and guests will enjoy trivia, a cash bar, and a complimentary champagne toast to ring in 2026. Welcome the new year in style at Liberty Hall from 8:00 p.m.–12:30 a.m.

Get your tickets today!

 factoryatfranklin.com

By Kathy Fox GALLERY

48

THE Celebration OF ART

The holiday season celebrates connection and joy and art reflects those same values. Recognizing the vital role art plays in a community, Joanna Kica opened Gallery 48 in downtown Columbia, Tennessee, in September 2023. Art tells our stories, builds cultural bridges, stirs emotion, and enriches our homes with beauty and meaning. Kica’s gallery does just that, showcasing a thoughtfully curated collection of paintings, sculptures, and handcrafted jewelry pieces.

Among the featured artists at Gallery 48 is Niki Parsons, whose watercolor and oil pieces, accented with subtle touches of gold leaf, radiate light and elegance. Her unique work carries a story and is especially resonant during the holidays, as it captures the calm and wonder of nature as we prepare to celebrate the season.

Born and raised in Michigan City, Indiana, Parsons earned a Master of Fine Arts from Pensacola Christian College in Florida. Since 2004, she has called the Nashville area home, where she lives with her husband, Taaron, and their four children in Spring Hill.

Some of Parsons’ artwork, featured at Gallery 48, includes titles like Evening Tide (2024). This magnificent piece is a 24” x 48” oil on gallerywrapped canvas with gold leaf, capturing the serenity of the tide and sunset. Its gold leaf gilded edges add an elegant finishing touch. Another piece, Proclamation (2025), is a 24” x 24” oil and gold leaf that portrays a tranquil field as the sun sets. In addition to her luminous oils, gallery visitors will also discover some of Parsons’ vibrant watercolors of birds on display.

Parsons’ works highlight her gift for creating art that deeply connects with viewers. “Niki's pieces are spectacular because her colors are soft. Her Tennessee sunsets are beautiful and her seascapes capture the sun and the radiant colors of the surroundings,” Kica said. “Niki uses gold leaf with her oil paintings, bringing them to life. They glow when the right light hits the painting, making them come alive, as if it is happening right in front of your eyes.”

Parsons isn’t the only talent in her family. Her husband, Taaron, is also an accomplished artist. His portfolio encompasses landscapes, portraits, and still-life paintings. Together, they share a passion for bringing light and beauty into the world and glorifying Jesus through their work. Guided by the belief, ‘He created it, and we recreate,’ their work reflects the spirit of Soli Deo Gloria — to God alone be the glory.

Additionally, both artists have earned national recognition for their work. Parsons’ work has been featured in Splash 9: The Best of Watercolor, while Taaron’s pieces have been featured in publications including Southwest Art, American Artist, and Strokes of Genius: The Best of Drawing

As the saying goes, the apple doesn’t fall far from the tree. Parsons’ very talented 16-year-old daughter, Addison, is already showcasing her entrepreneurial spirit by channeling her artistic abilities into a face-painting business, @facepainting_by_addison_jane. “She is highly creative in a lot of areas,” Parsons said. “But her business focus has been doing face painting at First Fridays, birthday parties, and local festivals.”

Whether you are searching for a one-of-a-kind gift, a special piece to brighten your home, or simply a quiet moment of inspiration, Gallery 48 welcomes you to discover how art can positively enrich your life. Stop by the gallery on First Fridays, November 7, when Parsons will be the featured artist at an art opening reception from 5 p.m. – 8 p.m. It’s the perfect opportunity to pause, enjoy a glass of wine and light bites, and explore the meaningful beauty art can offer. n

Gallery 48 is located at 107 West 7th Street, Columbia, Tennessee. For additional information on featured artists such as Niki Parsons, visit gallery48.art. Follow on social media @gallery48.art

UGLY BAGEL SPREADS JOY!

By Conner McKiever

For

those who have already discovered Ugly Bagel, the concept needs little introduction. The Nashville-born brand has quickly cultivated a loyal following with its hand-rolled bagels, cheeky branding, and an approach to hospitality that feels as personal as it does modern. After opening its first brick-and-mortar shop inside The Arcade in downtown Nashville last fall, Ugly Bagel is ready for its next chapter: a new location at Meridian Cool Springs, which opened in October at 2000 Meridian Boulevard, Suite 100, in Franklin.

Co-founders and longtime Nashville residents Jeff Crabiel and Jake Strang are no strangers to hospitality. Between them, they have spent decades shaping experiences that prioritize connection over transaction. Ugly Bagel, which first made its mark at local farmers markets before evolving into a downtown storefront, is their answer to the fast-casual concept. It blends convenience with genuine care in a way that is rare in the space.

“We like to say hospitality is our bread and butter, and we’re thrilled to bring Ugly Bagel to a community like Cool Springs,” Crabiel said.

“Our mission has always been to spread joy through life’s simple moments, one hand-rolled bagel at a time.”

That mission comes to life in ways both practical and playful. At the original Arcade shop, guests encounter a Bagel Concierge, a dedicated team member who helps with mobile orders, manages kiosks, and answers questions with a smile. There is also the Rolling Window, where visitors can watch bagels being shaped, boiled, and baked. It is a rare glimpse behind the curtain in a fast-casual setting. This blend of high-touch service and tech-enabled speed distinguishes Ugly Bagel from its peers.

WE LIKE TO SAY HOSPITALITY IS OUR BREAD AND BUTTER, AND WE’RE THRILLED TO BRING UGLY BAGEL TO A COMMUNITY LIKE COOL SPRINGS.

The Cool Springs expansion builds on that foundation. For Crabiel and Strang, the move south into Franklin was always part of the plan. “We built Ugly Bagel for the suburbs,” Crabiel said. “Downtown was an important proof of concept, but we knew from the beginning that we wanted to serve the communities where people actually live. Cool Springs is vibrant, family-friendly, and underserved in the bagel department. It is exactly where we want to be.”

Meridian Cool Springs, the 60-acre mixed-use district that combines Class A office space with hotels, dining, and retail, provides a fitting backdrop for the brand’s next step. The shop features a special tile mosaic at the entrance reading “Spread Joy,” a message that captures Ugly Bagel’s ethos before customers even walk through the door. Inside, expect the same hand-rolled bagels, customizable cream cheese combinations, and specialty sandwiches that have fueled long lines at the downtown location. Ugly Bagel’s privatelabel coffee program, with blends like “Uggy’s Blend” and “El Jefe Brew,” will also return, with the team emphasizing catering and mobile to-go orders to serve corporate groups, busy families, and community events across the neighborhood.

The menu does not stop at the classics. Monthly flavor drops, a rotating selection of limited-edition bagels and spreads, are a cornerstone of the concept. Past hits have included the CMA Fest Dolly Parton Bagel with a pink sprinkle bagel, banana pudding schmear, and Nilla wafers; summer-favorite Key Lime Schmear with a Graham Cracker Bagel; the viral heart-shaped Red Velvet Bagel for Valentine’s Day; and for those craving savory, guests can expect the return of the Sage & Onion Schmear and the Truffle Garlic Bagel during winter.

The Cool Springs debut also carries larger implications for Ugly Bagel’s trajectory. What began as a small idea has quickly become a scalable model. “The response has been overwhelming from day one,” Crabiel said. “People don’t just want a perfect-looking bagel. They want flavor, quality, and a story they can connect with. This expansion is proof that when you combine great food with a mission people believe in, demand follows.”

Looking ahead, the founders are candid about their ambitions. Ugly Bagel is already exploring markets like Mt. Juliet, with additional Middle Tennessee neighborhoods under review. The team is also eyeing opportunities in Knoxville, Chattanooga, Huntsville, and Lexington. Expansion to the Southeast is expected to play a major role in the brand’s next growth phase, with franchising efforts on the horizon.

“Our vision has always been bigger than one shop,” Crabiel said. “Every new location serves as a blueprint for how we take Ugly Bagel nationwide.”

For now, the focus remains firmly on Cool Springs. “We want guests to feel like they have walked into a place that is warm, welcoming, and a little unexpected,” Crabiel said. “Of course, they will get amazing bagels, but we also hope they leave with a smile.”

Ugly Bagel may call its creations “ugly,” but in Cool Springs, the future looks undeniably bright. For additional information, visit uglybagel.com and follow them on social media @theuglybagelco. Order online or, better yet, stop by between 7 a.m. and 3 p.m. for a delicious, hand-rolled bagel at either location, and let them cater your next event! n

strategist working across hospitality, lifestyle, food & beverage, spirits, and music. Her writing and brand work spotlight the intersections of travel, food, and culture, with an eye toward experiences that spark connection.

The river that SINGS

Mavis's Movin' & Groovin' Tour Bus and experience the iconic studios where some of the greatest hits of all time were recorded!

Can’t wait? We’re bringing our hit songwriters for Muscle Shoals to Main Street November 18th at The Franklin Theatre! Featuring special guest Richie McDonald — the voice behind Lonestar’s Grammy-nominated hit “I’m Already There.”