Nfocus March 2023

La Dolce Vita

Dig into the sweet life with some of Nashville’s pastry chefs, discover your dream culinary excursion and more!

Starling Davis

Shelly BeardenRichard BryanRichard Courtney

Lisa Peebles

Fiona King

Donnel Milam Whitney Musser Team - Musser/Ghertner

Courtney Jenrath

Leah Crutchfield

Lydia Armistead Mara Thompson + Tim Bennett

Margaret Davidson + Ashna Tipnis

Keri Cannon

Cheryl Macey + Cathy East

Beth Molteni

Megan Garrett

Marsha Simoneaux + Tami Siedlecki

Cheryl Ewing

Jenny Perkins

Suzanne McMillan

Sapphire

Silver award recipients award recipients

Cindy Cook

Ann Marie Strickmaker

Tommy Patterson

Tersea Beard

Valerie Roberts

Mary May

Nancy Brock

Lucy Smith

Lisa Owings

Sam Coleman

Jennifer Stadler

Ruby Elshafei

Trish Woolwine

Christy Reed

Elizabeth McGuire

Lucy Bottorff

Eric Grasman

Lise Deschenes

Jill Tidwell

Elaine Reed

Karen Moore

Mary Kocina Diamond AwardSilver Award Bronze Award

Tina Pierret

Nancy Torrans

March 2023 |

Vol. xxx, No. 3

parties

21 Benvenuto!

La Bella Notte Patrons Party emerges renewed

22 A Healthier Tomorrow

The Blake McMeans Foundation transforms personal tragedy into positive action

25 Home and Heart

Antiques & Garden Show Preview Party weaves a wonderful tapestry

33 Sing Bravely, Sing Out

La Bella Notte brings the power and passion of a beautiful night at the opera

38 Laughter in ‘Full Cry’ Antics abound at Hillsboro Hounds’ Hunt Ball

41 A Broadway Dream of an Evening

Gordon Jewish Community Center’s Big Night Out

45 The Sweet Life

Pastry artistry in the bakeries of Nashville

55 Dinner and a Show

A full array of tableside service dishes

63 European Vacations, Nashville Style

Music City’s best are planning the ultimate culinary vacations

70 Swan Ball Unveiled

Swan Ball chairs announce the 2023 jeweler and recipient of the Swan Award

departments

8 In Our Words

Let’s Eat!

10 Behind the Scenes

Getting to know the chef-owner of The Farm House & Black Rabbit

12 Nstyle

15 Nsider

Upcoming dinners and performances for those in the know

16 Step Inside

The Gulch’s newest place to Luo-Go

72 Nashville Dining in 1993

A look back at trends and hotspots of Nashville’s dining scene

74 Taking Vows

Aisha Suara marries Mazen Istanbouli

76 Pencil In

Mark your calendars for these upcoming events

78 Arts & Galleries

Upcoming visual and performing arts events and exhibits

79 Best Behavior

Expert etiquette advice from John Bridges

80 Nretrospect

Over a century of Goo Goo Clusters

founding editor Herbert Fox, Jr.

editor-in-chief Janet Kurtz

managing editor Karin Mathis

contributing editor Jack Silverman

social correspondent Gloria Houghland

contributors Beth Alexander, Bethany Alexander, Emily Bache, Kellie Benz, Abigail Breslin, John Bridges, Bentley Caldwell, Whitney Clay, Hannah Herner, Margaret Littman, Carson Love, Sandy Nelson, Nancy Vienneau

art director Christie Passarello

senior photographer Eric England

staff photographer Angelina Castillo

contributing photographers Michael Scott Evans, Lorenzo Huerta

graphic designers Mary Louise Meadors, Tracey Starck

production coordinator Christie Passarello

events and marketing director Olivia Moye Britton

marketing and promotions manager Robin Fomusa

publisher Jennifer Trsinar Jezewski

advertising solutions consultants Sue Falls, Michael Jezewski, Deborah Laufer, Carla Mathis, Allie Muirhead, Heather Cantrell Mullins Niki Tyree, Alissa Wetzel, Keith Wright

sales operations manager Chelon Hasty

advertising solutions associates Audry Houle, Jack Stejskal

circulation manager Gary Minnis

president Mike Smith

chief financial officer Todd Patton

IT director John Schaeffer

FW Publishing, LLC Bill Freeman

I love food … sometimes a little too much. Luckily, I have been honored to experience some of the greatest meals in the city throughout the years. ese epicurean adventures have been thoughtfully prepared by some of the culinary world’s top chefs and have built, for me, an abundance of memories — not to mention enough social media content — to last a lifetime. e food and drink issue can be one of the most di cult to compile: there is just an incredible amount of talent in this space.

This month, we celebrate those creators in the community who are elevating our experience at the table. Nancy Vienneau sits down with some of Nashville’s top pastry chefs to get to know those who make life a little sweeter. We

Let’s Eat!

Celebrating the Nashville dining scene

explore unique tableside experiences offered by some of Music City’s steakhouses. Randy Rayburn takes a look back at the state of the restaurant scene in our founding year, 1993, in 30 Years of Nfocus And, as the social season begins anew, we were in the room to bring you the stories of the Antiques & Garden Show, La Bella Notte, Big Night Out and more.

It has been my honor to get to know and work with Nashville’s chefs and suppliers, and watching the emergence of the Nashville dining scene over the past 25 years has been an absolute joy. Music City continues to hum and grow with the talent and expertise of new Nashvillians and emerging leaders in our restaurants and culinary spaces. To that, I say, dig in!

BY JANET KURTZ

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Simple, Fresh, Local

Getting to know an organic, farm-fresh restaurateur

Nashville native Trey Cioccia is no stranger to reaping what is sown: A love of the land and of the bounties produced in Middle Tennessee’s fertile soil came from his grandfather — a man devoted to maintaining the family’s 100-acre farm. Trey knew from a young age that he was called to work with the freshest produce of the region and to share it with the world.

The Basics

After school, Trey ventured to Italy where he honed his craft and learned about various methods of preparing food. After some time with masters of Italian cuisine, Trey heard the call to return home to Nashville. There, he perfected his skill by working in some of the top kitchens the city had to offer, and finally, he felt ready to open his own restaurant.

Name: Trey Cioccia

Title: Chef-Owner of The Farm House & of Black Rabbit

Hometown: Mount Juliet, TN

Zip Code: 37122

Years in Nashville: A lifetime (41)

Number of Utensils in the

Kitchen: Absolutely no clue

In 2013, Trey struck out on his own to create SoBro’s wildly popular The Farm House. In the comfortable space of this breakout restaurant, Trey offers Southern cuisine in the heart of bustling downtown Music City. Guests enjoy delicious, house-made food like the famous pimento cheese beignets, deviled eggs and a host of other Southern-inspired dishes — all with a focus on his farming roots.

Fast-forward to 2017: Trey opened Black Rabbit — part speakeasy, part cocktail lounge, Black Rabbit is housed in a storied, historic building on Third Avenue North. Small and large plates are available for sharing. The cuisine — while still focused on fresh, whole foods — offers a more continental feel, with flavors infused from a variety of places — including Italy, of course. In addition to delightful food and prohibition-themed cocktails, Black Rabbit offers music on Thursdays, Fridays and Saturdays from local bands like Lydia Brittan & The Royal Family, The Willies, and Ping Rose & The Anti-Heroes.

BY KARIN MATHIS PHOTOGRAPH ERIC ENGLAND

What did you want to be when you grew up?

An architectural engineer.

What inspired you to open your own restaurant? I always loved to cook; it was something I enjoyed immensely and that came easily to me. I wanted my own combination kitchen and playground, too.

What were some challenges you faced when creating these restaurants? Staffing was a big one; another was deadlines that contractors weren’t meeting. The latter affects your staff, budget, equipment deliveries, opening dates — pretty much anything you have planned.

Is there any part of the Cioccia-helmed culinary experience you’re particularly proud of?

I love putting food that is grown and raised in Tennessee on the table for our guests. When you have really good ingredients, the food just happens. Simple, fresh ingredients can make any dish amazing.

What’s an unexpected combination of flavors that you like to use? I really love white beans, fennel and Castelvetrano olives together with a splash of buttermilk. We bring it to the menu a few times a year, usually with confit duck or rabbit.

Given the chance, what do you love to discuss? I love to talk about how people buy food — especially about the word “organic.” My farmers all grow with zero pesticides. They grow as cleanly and naturally as possible and obtain all the certifications for that. Unfortunately, our rain is not organic. The decisions of the farmer at the top of the hill — as well as the actions of other farmers in the area — affect the organic crops, especially if it’s windy when chemicals are sprayed. Buy your food at the local farmers’ market; you’ll eat healthier, feel amazing and support local businesses.

What upcoming culinary trends excite you?

I like that everything is going kind of casual. I’m having fun making dishes that are innovative twists on everyday foods.

What does the future hold for your establishments? The future looks bright for both, thanks to our amazing staff, guests and management. Chef Raul Garcia at Black Rabbit and Chef Robert Compton at The Farm House are doing excellent jobs — they are so talented.

What legacy would you like to leave in this community? I want to support this community through buying as locally as these restaurants can; and something we have always done — and will continue to do — is give back to veterans, police and firefighters.

Third Month, Third Pieces

Transitional seasons require transitional style

His Style

In with the new, out with the cold

“Hey, Bentley, how do I transition from winter clothes to spring clothes?”

I often get this question from clients I’ve worked with. Transitioning your wardrobe from winter to spring can be difficult without the proper guidance — especially if you live in Nashville, where you could have all four seasons in one day. (God bless you, Lelan Statom!) Here are a few tips I use when helping my clients make their seasonal transition.

Layer up! Have you ever left the house in the morning wearing one thing, only to be sweating by lunchtime?

Temperatures tend to fluctuate in the spring. Layering — or having a third piece like a jacket or shirt-jacket — is a great way to combat the unpredictable spring weather. Having a top layer that you can pop on and off is essential, and no, your North Face jacket and Patagonia puffer vest do not count as a third piece! We’ll talk more about that next month.

Chino? Chin-yes! (I’m sorry.) An easy seasonal transition is trading out jeans for chinos. Denim is a heavier fabric — great for cooler months, but terrible in warmer weather. The lighter fabric of chinos is perfect for spring. Put a little cuff in them, show some ankle and you’re ready to go! Pro tip: If you need the denim look, navy chinos achieve the same look without adding heat. Let’s be real; there’s nothing worse than the feeling of sweaty blue jeans.

Boot the boots! Loafers and sneakers are the name of the game during spring; in terms of fabrics and uses, the versatility is endless. Bonus: They’ll look great with your cuffed chinos. Relieve your heavy winter boots of their duty with a salute. They’ve served you well.

Even though Punxsutawney Phil saw his shadow in February, spring is right around the corner. Hang in there! If you still need help with your closet’s seasonal transition, reach out to a stylist. We’re here to help!

BY BENTLEY CALDWELL

Bentley Caldwell is a Nashville-based men’s personal stylist who helps guys up their style and confidence and take the guesswork out of dressing themselves. Have a fashion or styling question? Visit his website bentleycaldwellstyling.com or follow him on Instagram @bentleycaldwell

Her Style

Start spring on the right foot

I don’t want to speak too soon, but I’m predicting we only have about a month left of chilly temps before warmer weather comes a-knockin’. As a personal stylist, it’s a goal of mine to work one step ahead of the calendar so my clients feel well-prepped for the season to come. To achieve this, I really start to look at their spring itinerary in February and March.

It might feel a bit odd to start thinking about warmer temps before the Valentine’s Day chocolates have even had a chance to go … missing … but this approach to evaluating a wardrobe can help negate impulse purchases and stress-shopping when the season is in full swing. Of course, this is the kind of thinking we should apply to closets regardless of the time of year.

Living in the South seems to give us an advantage here, too, so let’s go through a few steps you can take to transition your wardrobe seamlessly into spring.

Keep it together! For the most part, especially in the South, we live in seasonal overlap — which brings opportunities for versatility across our wardrobes. I encourage you to think of your closet as one holistic arsenal of clothing instead of two entirely separate collections to be swapped out twice a year. Unless space requires you to swap your closet seasonally, which is a very common issue, most pieces can be styled for multiple seasons and live happily together in one space. I do, however, like to store hyperseasonal pieces — gloves, hats, bulky coats, etc. — out of sight or in a separate closet all together.

Find your footing. Shoes can be a limiting factor any time of year, but I find that people can get particularly stuck during these transitional periods. While it’s not quite pedicure season, we can start to let those ankles breathe a bit! Consider swapping out your booties for a backless slide or a loafer.

Add a third piece. A midi dress or a jumpsuit is a workhorse in any wardrobe. Rather than stowing industrious ensembles until summer, try layering them with a “third piece:” Any sort of lightweight jacket or topper that makes an outfit feel polished. Think of a chambray button-up or light-colored suede jacket — these would be a great way to merge seasons and maximize versatility!

BY CARSON LOVE

Carson Love is a wardrobe & personal stylist based in Nashville. Her main goal is to help clients present and feel like their best selves, so they are ready for whatever life brings them. Visit her website for more: carsonlove. com or her Instagram @carsonmlove

Brandon Jenkins 615.642.9992

Nsider

A look at upcoming dinners and events for those in the know

Fashion

GUS MAYER TRUNK SHOWS

Trunk shows are some of the best ways to learn more about a label you have admired from afar or to rekindle a relationship with a designer that you have not worn in a while. This month, Gus Mayer is bringing a new designer as well as a trusted brand to the store.

Sought after by celebrities and chic urbanites alike, Azeeza espouses confidence through color and design. Born and raised in Chicago, Azeeza Khan founded Azeeza in 2013, with a flagship store on Chicago’s famous Magnificent Mile, where the designer honed her design to fit her customer. March 2–4.

After meeting in art school at the Pratt Institute, Tom and Linda Platt designed a dress together for their first date and have been in love ever since. Known for their transitional style that can fit any event or dress code, the Platts transcend typical trends and offer an effortless style. These designs present a broad range that can easily work at a kick-off party or white-tie gala. March 23–25.

Dining

CULACCINO

Located in the heart of downtown Franklin, Culaccino is an authentic Italian restaurant helmed by celebrated chef Frank Pullara. Chef Pullara’s dishes use the freshest local and international artisanal ingredients to bring a piece of heart, home and excitement to every bite. In March, Frank will be offering a five-course menu with wine pairings available, highlighting the region of Veneto. At Culaccino. March 22, 6:30 p.m. Tickets $145 per person plus tax and gratuity. Reservations by phone only. 615-435-3539

Performances

SYNCOPATED LADIES

See the tap-dancing sensation that is capturing the hearts and quickening the pulse of audiences everywhere. Chloe Arnold’s Syncopated Ladies will be performing in Nashville for one night only. This dance troupe has been featured on Good Morning America, The Kelly Clarkson Show and, most recently, Arnold choreographed Spirited, a holiday film with Will Ferrell and Ryan Reynolds. At TPAC’s Polk Theater. March 17, 8 p.m. Tickets starting at $45. tpac.org

KID KOALA’S THE STORYVILLE MOSQUITO

Watch a movie be constructed — and come alive — before your very eyes. Kid Koala’s The Storyville Mosquito is a family-friendly performance at OZ Arts; audiences watch as the puppets on the set below are manipulated and moved to create the movie they watch above. In this new installation, “a young mosquito

leaves his small town in the country to seek fame and fortune in the big city and fulfill his dream of playing in one of the greatest bands of all time at Sid Villa’s Music Hall.” Ideal for the young and the young at heart. At OZ Arts. March 23–25, Tickets $25. OzArtsNashville.org

FENCES

Presented by Nashville Repertory Theatre, August Wilson’s Pulitzer Prize-winning Fences is a play about the barriers we often construct around ourselves to protect our emotions from the outside world. Built around the lives of a working-class Black family in the 1950s, the play explores fatherhood, race, family and finding your way in a changing world. Rich, powerful and not to be missed. At TPAC’s Polk Theater. March 3–5, 8 p.m. Tickets $50. NashvilleRep.org

PHOTO COURTESY OF NASHVILLE REP

PHOTO COURTESY OF GUS MAYER

PHOTO COURTESY OF ENVISION MANAGEMENT

Kid Koala’s The Storyville Mosquito

Azeeza

Fences

Fresco by Scotto Moves South

The Gulch’s newest place to Luo-Go

After nearly three decades at the helm of Fresco by Scotto, the acclaimed midtown Manhattan eatery, Anthony Scotto is bringing his “coastal Italian” cuisine to Nashville with the newly opened Luogo in The Gulch.

The space, previously occupied by Pemrose and by Fin & Pearl, has been reimagined by Manuel Zeitlin Architects in collaboration with the Scotto family. Anthony’s wife, Theresa, says their daughter Gabriella, a 23-year-old songwriter and recent Belmont University graduate, was particularly involved with the design. “We didn’t know where she got this talent from,” says Theresa, “but it came out, and she was instrumental in all of the lighting fixtures, fabrics and more.”

The airy eatery — with its white walls, vines, archways and mural of a lemon grove by artist Maggie Sanger — along with its Mediterranean-influenced menu, is a nod to its inspiration: the Amalfi Coast. There is seating for 240 guests, including the patio, and the 6,800-square-foot restaurant also has a private dining room that accommodates anywhere from 14 to 80 guests. Luogo, meaning “place” in Italian, has signature offerings from Fresco by Scotto including salmon tartare; potato and zucchini chips with gorgonzola cheese; and grilled margherita pizza, as well as some items designed to appeal to Nashvillians.

“I would tell you, it’s 80% from New York,” says Anthony. “I did some items here that I thought were more likable in Nashville. People wanted to add cream sauce to certain things, and I did that; we played around with certain dishes.”

The restaurateur has had a storied career, starting as a dishwasher and soufflé-maker at the famed New York City restaurant Le Périgord. After seven years at Sheraton Hotels & Resorts, with the later years spent in management, Anthony bought Joe DiMaggio’s restaurant on Fisherman’s Wharf in San Francisco. He renamed it Bobby Rubino’s, specializing in ribs and chicken — making it the only non-seafood restaurant on the wharf. Two years later, he opened Bar One nightclub and restaurant in Los Angeles, later returning to New York and Fresco by Scotto. A frequent guest on the TODAY show and Live with Kelly and Ryan, Anthony has also penned three cookbooks.

After visiting Nashville multiple times while their daughter attended Belmont, he and Theresa fell in love with Music City and thought it was the perfect place to open an Italian restaurant. Their son, also named Anthony, 26, works for BlackRock and relocated to Middle Tennessee as well.

BY WHITNEY CLAY PHOTOGRAPHS BY ERIC ENGLAND

LOTS OF OPTIONS

For those of us who follow a gluten-free diet, Italian isn’t always an obvious choice. But at Luogo, there are numerous gluten-free and vegetarian options. Both Theresa and Gabriella have celiac disease, so Anthony has separate fryers in the kitchen to reduce the chances of cross-contamination. Any of the pastas can be made deliciously gluten-free, and for dessert, there’s to-die-for gluten-free bomboloni: sugar-coated Italian donuts with chocolate and vanilla cream dipping sauces.

AT YOUR SERVICE

The restaurateur prides himself on giving customers not only a great meal, but great service. “Anthony has a famous line,” says Theresa. “He says, ‘At the end of the day, I’m serving a dish of pasta, and that experience has to start at the valet, continue with the hostess, through to when you stand up to leave. If it’s not a good experience from beginning to end, it’s a dish of pasta. You can go anywhere for a dish of pasta.’”

FAMILY FIRST

The restaurant is a family affair. Theresa, who sold insurance for 30 years, now takes care of the business end of things. When her brother — a retired NYC detective — visits, he can frequently be found prepping pasta in Luogo’s kitchen, doing repair work or even filling in as a server. Theresa’s mother moved to Nashville as well: The milder weather, slower pace and both Scotto children living here made Nashville the ideal place to open Luogo — and to call home.

Benvenuto!

La Bella Notte Patrons Party emerges renewed

The winter chill was no match for the warm welcome guests received at the home of Cynthia and Elliot Himmelfarb for Nashville Opera’s La Bella Notte Patrons Party. Co-chairs Sharon and Todd Sandahl chatted with attendees as they moved throughout the home, admiring the beautiful art and decor. The leitmotif for this year’s gala was “La Primavera,” evoking images of colorful, springtime gardens and of Italian artist Botticelli’s beautiful homage to spring. While guests mingled, Johnny Haffner was at the helm in the kitchen to continue the theme with decadent culinary creations. Diners enjoyed a buffet of sautéed asparagus, prosciutto-wrapped artichokes, delicious cheese ravioli and, of course, Johnny’s famous house-made potato chips.

The highlight of the evening was performances by the four Mary Ragland Emerging Artists. Lovers and supporters of the opera were entranced by the opening “Summertime” from Porgy and Bess, performed by soprano Alysha Nesbitt. Guests also enjoyed Carmen’s popular aria, the Toréador Song (“Votre toast, je peux vous le rendre”), performed by all four emerging artists — and by many in the room in an impromptu sing-along. This moment represented what can be so delightful about opera — familiar melodies that are important to preserve.

The performances and the evening were brought together to support the Nashville Opera and its work with programs like All Access Opera, which “offers evidence-based toolkits for creating special, modified opera performances that bolster accessibility for children with autism spectrum disorder (ASD) and other learning differences.” This program — the first of its kind in the country — has been made available for both replication and implementation to communities nationwide.

Eager for La Bella Notte, guests departed with a lovely gift: a red sommelier’s corkscrew engraved with the La Bella Notte logo, encased in a black velvet bag bearing a dogwood blossom charm to match the La Primavera theme — and a mini bottle of creme liqueur for morning coffee after the Patrons Party.

BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND

Co-chairs Sharon and Todd Sandahl

Rob Turner and Jay Jones

John Hoomes, Shelley Page

Doreatha and Andre Churchwell

Janice and David Morgan, Nancy Peterson Hearn

Jennifer Gray, Geary Leathers, Morel Enoch

Elliot and Cynthia Himmelfarb

A Healthier Tomorrow

The Blake McMeans Foundation transforms personal tragedy into positive action

The din of conversation increased as friends gathered in Marathon Music Works to celebrate and support an important cause — one that has affected far too many in our community. The Blake McMeans Foundation’s Evening of Promise is an annual fundraiser featuring a seated dinner, cocktails, live auction and entertainment by local musicians. Raising funds for this foundation means that more teenagers and young adults are educated on the very real dangers of driving under the influence.

Drinks were shared, lively conversation was had, and the seated dinner was enjoyed immensely. Finally, Blake McMeans — one of the truest champions of drinking and driving prevention in Tennessee — approached the platform to speak. Generally, when Blake begins one of his many public speeches, he gets up from his wheelchair, goes over to the podium and stands. Sometimes the process takes five minutes, other times less. When he’s settled — with his caregiver, Tony, by his side — he begins.

Blake McMeans was one of the nation’s top-ranked high school tennis players until one tragic incident changed the course of his life forever. On the night of Nov. 10, 1994, he made the costly — and nearly deadly — decision to get behind the wheel while intoxicated. After months and years of rehabilitation, The Blake McMeans Foundation was launched in 2007. Since then, Blake has spread his message far and wide to students across the region, encouraging them to promise not to drink and drive. Blake McMeans’ passion and commitment to the cause fuels a statewide effort in providing awareness opportunities that stress the importance of making strong, healthy choices throughout life.

Foundation President Clay Stauffer said, “We aren’t opposed to having fun. We just want to make sure people do it wisely and get home safely.” In keeping with that insight, and to encourage patrons to be an example of prudent choices, each ticket to An Evening of Promise included a $25 Uber Ride-Home Promo Code.

All told, An Evening of Promise 2023 was just that: a promising glimpse of a healthier, safer Tennessee.

BY KARIN MATHIS PHOTOGRAPHS BY MICHAEL SCOTT EVANS PHOTOGRAPHY

Clark Middleton, Jay Lovell, Kelsey Dexter Paula and Tom Bennett, Elizabeth Fox

Co-chairs Allison Schaufele, Stephanie Greenfield, Heather Traylor Randall and Amy Harris

Rebecca Rutledge, Karley Hart, Lindsey Hundley

Cynthia and Chip Hickerson, Cathy Bosson, Harlin Hickerson, Blake McMeans, Lisa and AltonBlakley

Congratulations to our Awards of Excellence winners who demonstrated outstanding performance, community support, and client satisfaction in 2022.

KLEINER SAPPHIRE Award Life Member

BOBBY JOHNSON GOLD Award Between Life

RHONDA SMART SILVER Award Between Life Education Achievment

DANA BATTAGLIA SAPPHIRE Award Life Member

STEPHANIE LOWE SAPPHIRE Award Life Member

MCLEAN STINSON GOLD Award Between Life

SUNSHINE WEAVER SILVER Award Between Life

KIM BRANNON TITANIUM Award AMI KASE TITANIUM Award

ANNA CAMPBELL TITANIUM Award JESSICA TORRES TITANIUM Award

JESSICA HARRISON PLATINUM Award SARAH BETH LITZENBERG PLATINUM Award

MICHELLE GLASS GOLD Award SHAWN TATE GOLD Award

ANGIE LANGFORD SILVER Award BRAD LANGFORD SILVER Award

CYNTHIA LINDSEY GOODMAN BRONZE Award TIFFANY SEXTON BRONZE Award

JILL FROST, JEN KUTZNER, JIM YOUNGBLOOD, MARK SHARP, TARA DESELMS, BOB ESPOSITO, TIM WARREN, BOB HOFF, DANIELLE TAYLOR

THE DESELMS TEAM – DIAMOND ELITE Award JIM YOUNGBLOOD – TOP TEAM LEASING Award

Home and Heart

Antiques & Garden Show Preview Party

weaves a wonderful tapestry

As low temperatures chilled the city of Nashville, supporters of Cheekwood braved the cold and ventured out to the Antiques & Garden Show Preview Party. Music City Center’s exhibit space was again transformed into a lovely garden party, as the theme of the 2023 Show, “Home Is the Tapestry of Your Life,” was illustrated through a variety of installations. Standing sentinel at the entrance of the show were a pair of topiary birds — one a peacock with a handsomely crafted tail made entirely of feathers and flip-flops.

Co-chairs Beth Kost and Kathryn Saunders were on hand, graciously visiting with guests as the scent of hyacinths filled the air from the stunning indoor garden at the venue’s entrance. With over 150 art and antiques dealers to see, observers strolled the aisles of the show, enjoying cocktails as they visited with friends. More than a few partygoers were seen making early purchases to get ahead of the over 16,000 attendees anticipated for the show — guests had already started to arrive from neighboring states like North Carolina and Mississippi.

One of the more unique installations was in the West Garden: In collaboration with Christopher Spitzmiller, Martha Stewart created a beautifully designed chicken coop. The design included board-and-batten siding and glass windows — with screens that actually opened! The coop’s design, meant for easy maintenance and cleaning, also keeps fowl safe from predators.

The Antiques & Garden Show of Nashville is an annual event to raise funds for Cheekwood and for The Economic Club of Nashville (ECON) Charities. Cheekwood — a historic estate that serves as a public botanical garden, arboretum and art museum — is one of Nashville’s brightest gems, offering worldclass art exhibitions, breathtaking gardens and educational public programs for all ages. Likewise, ECON Charities is dedicated to improving the lives of children and families by dedicating funds to charitable organizations in the Nashville area.

BY JANET KURTZ PHOTOGRAPHS BY ANGELINA CASTILLO

Laura Niewold, Lisa Manning

Jason Bradshaw and Bob Deal, Beth Fabel, Jordan Shumate

Co-chairs Beth Kost, Kathryn Saunders

Angela Bostelman, Anne Elizabeth McIntosh

Nicky and Ed Nash

Catherine Grace, Drew Shannon

Carey Aron, Sarah Reisner

Ellie Grace, Chloe Firestone

Rich Wilson, Lynn Lassiter Kendrick

McLean Barbieri, Lillias Johnston

Melissa Field, Marcia Nash

Erin Diehl, Marina Profy

Nancy Peterson Hearn, Jill Fairchild, Ruthie Keene

Russell and Veronica McLean, Ryan Vogt

Shelby Mullins, Marguerite Johnson, Jeremy Clark, Zach Westall

Beth Johnson, Shelly Bearden

Christy Hunter, Jess and Justin Redmon

Nancy Deaton, Tori Wimberly

Lynde Easterlin, Lindsay Ganz

Marianne and Andrew Byrd, Jane MacLeod

Janette Smith, Betsy Pie

Conrad Reynaud and Ann Whitten Reynaud

Julie and John Schneider

Gallatin

sylvan Park

Green Hills

brentwood

Green Hiils

cleveland Park

Green hills

Cleveland Park

coronada

east nashville

belle forest

Brentwood

Sing Bravely, Sing Out

La Bella Notte brings the power and passion of a beautiful night at the opera

Though Punxsutawney Phil had just predicted six more weeks of winter, opera aficionados donned their springtime best and entered an evening inspired by Botticelli’s famous painting, “La Primavera.” At Grand Hyatt Nashville, flowers adorned every decoration and most of the dresses for a very special occasion: La Bella Notte 2023.

Cocktail hour hummed as guests pondered and bid on auction items. A wide variety of lots were available throughout the night, including several once-in-a-lifetime trips, wines galore, and a walk-on role in next season’s opening Nashville Opera-helmed production. Co-chaired by philanthropic power-couple Sharon and Todd Sandahl, this year’s gala of song celebrated and supported the Nashville Opera’s education and engagement programs.

John Hoomes — by day, the CEO and artistic director of the Nashville Opera — made an excellent master of ceremonies by night. He put the crowd at ease with fantastic anecdotes from his storied career; there was even a tale of a director pulling some — allegedly — Vatican-level strings to put on Donizetti’s L’Elisir d’amore in a cathedral.

This year’s class of Mary Ragland Emerging Artists stunned with reverberating vibrato and soaring melodies, accompanying Act I’s salad of winter greens and Act II’s entrée of beef filet alongside a duo of sweet and russet potatoes. As Act II wound to a close, Todd and Sharon stood to thank guests and announced the chairs of La Bella Notte 2024: John and Julie Schneider, another powerhouse pair.

Friends of Nashville Opera President Tracey Pearson and Board President Cheryl Carr also presented the Francis Robinson & Marion Couch Award to Linda and Jim Marler, dedicated supporters of both the Nashville Opera and its Friends. Linda and Jim received enthusiastic applause as their contributions to both organizations were made known.

Guests were treated to a delicious duo of sachertorte and caramelized white chocolate mousse as they took in Act III. Finally, a rousing sing-along perfectly described the event and rounded out the evening: It was a beautiful night, and they called it La Bella Notte.

BY KARIN MATHIS PHOTOGRAPHS BY ERIC ENGLAND

Charles Sandahl, Nan Parrish, Frances Sandahl

Kim Hewell and Norm Scarborough

Donnie Jr. and Brittany Edmonson

Melissa and Scott Parker

Deaver and Rebecca Collins, Anne Roos

Alysha Nesbitt, Stephen Carey

Co-chairs Sharon and Todd Sandahl

Josh and Kacie Evans, Maud and Nicholas McClay

Tracey Pearson, Cheryl Carr David Wickenheiser, Halle Diaz

Reed Bogle, Chip Forrester, Matia Powell

Dianne Neal, Morel Enoch, Elizabeth Waller

Aba Christian, Maddie Iye

Laura and Donnie Newman, Sandra Frank Jake Tudor, Cassandra Pinataro

Brandan Sanchez, Hannah Marcoe, Naomi Brigell, Gregory Sliskovich, John Riesen

Brandan Sanchez, Naomi Brigell Brad and Missy Smith

Karl and Liz Sillay

Sandra Kane, Michael Jones, Heather and Tom O’Connor

Rainelle Krause

Peter Coccia, Nena Couch, Alex Coccia

Tamara and John Clemmons, Carole and Dick Barocca

Joe Barker, Jamie Amos, Patrick Kennedy

Jill Fairchild, McKenzie Mullins, Sunitha Thomas, Jon Miller

Andy Valentine, Katy Vehrendt, Alexandra Hull, Sherry Hooten

Laughter in ‘Full Cry’

Antics abound at Hillsboro Hounds’ Hunt Ball

Usually held the evening before Steeplechase, this year’s Hillsboro Hounds’ Hunt Ball was a convivial celebration of the historic hunt club’s 90th season. Co-chairs Dana Burke and Nina Lindley enthusiastically welcomed over 100 of their fellow members and guests to Belle Meade Country Club. Despite the icy weather earlier in the week, enthusiasm for this night was not dampened: men donned their scarlet tails and ladies wore elegant black and white gowns, a long-standing tradition.

Four members received their colors during this year’s program. Kudos to Annie Feinberg, Clara Jean Thompson, Kristin Jackson and Anna Grace Rawls for this accolade. While there is a serious side to this group, more often than not, their playfulness shines through; it has been customary to present tongue-in-cheek awards to members. This year a roving selfie photographer caught the downright hysteria in the room during a Q&A with the Masters of the Hillsboro Hounds: Eleanor Warriner, Orrin Ingram, Michael Lindley and Hill McAlister. Queries were parried and answered with devilish, whimsical retorts. Hill McAlister fielded the questions, alongside a life-sized cardboard cutout of Orrin Ingram — who was out of town. Michael Lindley and Eleanor Warriner were lucky, avoiding satirical bullets with well-practiced dodges and maneuvers. Later on, Jim King and Michael Campbell took the stage to entertain their fellow members by singing renditions of country music. Loud guffaws followed this hilarious duo’s performance.

The ballroom looked exquisite with red and gold overlays on the tables and a beautiful arrangement of roses elevated in a large silver trophy cup that the Hillsboro Hounds won at the Virginia Hound Show. The dinner menu featured a strawberryfield salad and a duet of filet with crabcake in lemon-butter sauce; the Grand Marnier Truffle Cake was equally regal, dominating a table.

This spectacle is always a fun time, and — as expected — the dance floor was jam-packed with folks dancing to a soulful DJ and out-performing each other in karaoke. Irrefutably, this lively group is known to seize the opportunity whether hunting with their hounds or zealously dancing the night away.

BY GLORIA HOUGHLAND PHOTOGRAPHS BY PAYTON WRIGHT PHOTOGRAPHY

Eleanor Menefee Warriner and Tom Warriner, Clara Jean Thompson

Grayson Hutchins, Zoë Smith

Trish and Al Thomas Andrew and Marianne Byrd

DavidGordon GOLD BenJasek GOLD

GarrenMcCloud GOLD

DeneenMurphy GOLD

TonyTabb GOLD

JazmynBethel SILVER

CherieCunningham SILVER

GharibHaji SILVER

RachelJohnson SILVER

JamieShea SILVER

SuzanHindman DIAMONDELITE LIFE

AmandaBeam DIAMONDLIFE

ToveGunnarson DIAMONDLIFE

StephanieJameson GOLDLIFE

PatriciaVance GOLDLIFE

DawneHarris SILVERLIFE

JennieClements SAPPHIRELIFE

ChelseaBellBailey PLATINUM

JoeJennings PLATINUM

GREATERNASHVILLE REALTORS®WINNERS

KevinLocklar GOLD

DebbieRyckeley GOLD

JessicaGarza PLATINUM

TheFriendsofNashvilleOperathank everyonewhogenerouslysupported

NashvilleOpera'sEducationandEngagementPrograms through

La Bella Notte LaBellaNotte LAPRIMAVERA

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A Broadway Dream of an Evening

Gordon Jewish Community Center’s Big Night Out

Through a “stage door” entrance, guests emerged into a room full of strung-up Playbills and matching decor. Eager for the main event, attendees of Big Night Out partook of a nosh table — laden with a multitude of hummuses, breads, bruschetta and fresh veggies — as they surveyed auction items during the cocktail hour.

The silent auction — decked out in black, white and red — seemed to be a favorite part of the evening. In addition to gift cards for many of Nashville’s best restaurants and attractions, there were a few surprises mixed in, like a drone flight class, pickleball lessons and four tickets to Nashville Wine Auction’s Wined Up! at City Winery. After the cocktail hour, guests enjoyed a three-course dinner before the show began.

Directed by Randy Craft, the cast included Anthony Lee Medina (Hamilton), Alisa Melendez (Almost Famous), Brandon Contreras (Almost Famous), Marina Kondo (K-POP) and Morgan “morgxn” Karr (Spring Awakening). This year’s Big Night Out — Broadway Comes to Nashville — was a star-studded musical tribute to legendary Jewish Broadway composers and how their work shaped musical theater. This musical evening paid homage to celebrated composers like Oscar Hammerstein and Stephen Sondheim with selections from Tony Award-winning musicals like Oklahoma!, Sunday in the Park With George, The Sound of Music, Hamilton and more.

Big Night Out was a magical night of singing and acting, celebrating over 115 years of important work done by the Gordon Jewish Community Center. Fundraising events like this allow the Gordon JCC to continue their work for generations to come because the Gordon JCC is a place that welcomes all, builds fellowship and provides programs rooted in Jewish values to enrich the mind, body and spirit. Within their walls, members gather together to meet, play, learn, celebrate and be part of the community.

BY KARIN MATHIS

PHOTOGRAPHS BY ANGELINA CASTILLO

Carrie Mills

Jodie and Joe Deyo

Helen Hamar, Arielle Kaufman

Rhonda Wernick, Franklin Pargh

Lisa Preston

Rachel Clark, Mari-Lynn Wilson, Amelia Morrison

Mindy Hirt, Alizah Greenberg, Lynn and Scott Ghertner

Vivian Fischer, Jessica Roth

Gil Cowan, Mary Beth Stone

Billy Eskind, Ira Stein, Jamie Eskind

Jessica Ginsberg, Dara Freiberg, Kalinda Fisher, Tony Cassiol

Sam Sharmat, Ramin and Sara Hanai Morgan Karr

Julie and Jerry Nidiffer

Robin Lyons Tim Bartlett Susan Gregory Stephen Brush

2245

The Sweet Life

Pastry artistry in the bakeries of Nashville

Magic, it seems, can be made from the most basic of ingredients. In a myriad of combinations, flour, eggs, butter and sugar alchemize into elegant cakes, rich brioche rolls, airy cream puffs and crackly croissants spun from an improbable number of layers. Of course, it is more than just magic in the deft hands of a master pâtissier — they have a special combination of vision, passion and skill to create indulgent confections that bring us joy.

As Nashville has grown as a food destination, so, too, has the array of bakeries offering extraordinary pastries. Take in the words of the following four masters — their backgrounds, inspirations, goals — and then go savor their delectable works of art.

BY NANCY VIENNEAU PHOTOGRAPHS BY ERIC ENGLAND

Alyssa Gangeri

FROM NEW YORK TO NASHVILLE

I am a New Yorker who worked primarily in the Manhattan area. I was helping my husband run our sports bar on Roosevelt Island while working for a high-end consulting team when Jay Pennington and Billie Inman recruited me for their 12South project. Nashville is a fun, evolving city with great energy, and my husband and I felt so welcome. It felt right! The Butter Milk Ranch is a dream concept, and I am thrilled to introduce our upscale pastries in multiple applications: laminations, entremets, chocolates and gelatos.

MENTOR

Frank Vollkommer is a Certified Master Pastry Chef — one of only a handful in the country. Initially, he was my instructor at the Culinary Institute of America; he became my mentor, then friend and business partner. I was so fortunate to work with Frank as we consulted on celebrity events. I have learned so much from him, and that learning continues.

SOURCES OF INSPIRATION

Pre-pandemic, I traveled a lot, and I am especially influenced by the precision and attention to detail found in Asian desserts. Our Little Deborah is a nostalgia-inspired riff on the Little Debbie Oatmeal Creme Pies of my youth. Being in the South has created more opportunities for inspiration, too, like Tennessee’s agriculture — the long growing season, the access to wonderful local products — and Southern heritage desserts. For instance, I had never heard of a Hummingbird Cake, and it got me thinking: How could we incorporate those flavor elements into a croissant?

PERSONAL FAVORITE

That’s like asking me to pick a favorite child! Breakfast Cubes, though, are our signature, and there’s nothing like it anywhere else in the city. I love our chocolate Babka Croissant — unlike a traditional chocolate croissant, this one has plenty of chocolate. I also love our Salted Honey Butter Croissant: its meld of salty and sweet is beautifully simple, clean and good.

CHALLENGE

In 2017, I was diagnosed with severe celiac disease that threatened to derail my career. I now rely on the tasting and feedback abilities of my amazing team for so many of our confections. While I have developed a number of excellent gluten-free pastries, I have yet to perfect a gluten-free croissant. It’s a big puzzle that Chrissy Jensen — of The Dotted Lime in Columbia — and I want to solve together.

Partner, Executive Pastry Chef | The Butter Milk Ranch

David Andrews

ENTREPRENEURIAL ROOTS

I came up in the family business: the specialty department store, McClures. In 2002, my family closed McClures after an 80-year run. It was heartbreaking but provided the opportunity to follow another dream; I went to New York to study at the Institute of Culinary Education with the ultimate goal of opening a bakery. My first internship-turned-job was at Gotham Bar and Grill (now Gotham Restaurant), and I later became the executive chef of the Kimberly Hotel. After 13 years in New York, I was ready to come home to start my own business.

MENTORS

I have to give a shout-out to two pastry chefs from my early days at Gotham: Deborah Racicot and Danielle Kapner. Together, they taught me so much about flavors, technique, timing and — most importantly — the ways of the kitchen. I learned to recognize good flavors and good flavor combinations. I learned how to survive. All of this laid a strong foundation for starting D’Andrews.

PROUDEST MOMENT

That would be when I recognized my dream was coming to life: I had a vision of opening an amazing bakery in my hometown. It would have world-class pastries, a savory breakfast and lunch program, and espresso service featuring locally roasted coffee. Having spent years in Manhattan, I liked the ever-moving, urban vibe of downtown Nashville, so I was fortunate to find our space on Church Street. In the almost 5 years since, we’ve become part of a great neighborhood and serve a balance of tourists and regulars.

BEST BITES

Our chouquettes: In the early days, we made éclairs, then shifted to making these French cream puffs instead. They bake up light, but the pearl-sugar topping gives them a nice crunch. My favorite is filled with strawberry whipped cream, fresh strawberries and a dot of strawberry preserves. Our hand-painted macarons can’t be beat; and the Double Chocolate Dulcey Cookie is what I like to bring home to treat myself: bittersweet chocolate with bits of caramelized white chocolate. It’s excellent with red wine!

LOOKING AHEAD

Downtown is exploding! We are grateful for our success and want to focus more on our advanced pastry program — we are looking to create more croissant variations. We plan to increase our catering business, and, after a long hiatus, I am excited to teach classes again.

Owner, Executive Chef | D’Andrews Bakery & Cafe

CROSSROADS TO A CAREER

In college, I was unhappily pursuing a business degree and went to work at a horse ranch to clear my head. I remember calling my mom to tell her: “I want to cook and bake.” She encouraged me, so I enrolled in the California Culinary Academy in San Francisco, graduating in 1998. I first worked at the Ritz-Carlton, where I discovered that I hated hotel life. I found a woman-run bakery-bistro in Tustin, California, and felt like I had arrived. I married a Marine and we moved around a lot but always kept baking. When my husband retired, we moved to Franklin to raise our kids, and he said, “It’s your turn.” I opened a tiny place in Franklin in 2016, and Triple Crown moved to our current location, the green house, in August 2020.

MENTOR

Zov Karamardian. I worked for her for five years at Zov’s in Tustin, and she’s a force. She’s opened six restaurants, written cookbooks and knew Julia Child; she was so giving and encouraging on top of that. It helped me see what kind of boss I could be and what kind of place I could create. Having a wonderful team of women working with me in this Franklin house is my dream come true.

INSPIRATION

We’re in the South, so there’s that influence, and we use a lot of French techniques and recipes. We like to incorporate a global approach, though, and enjoy introducing folks to pastries they may have never encountered before, like Swedish, Jewish or Australian confections.

MUST-HAVES

I recommend our wonderful Pavlova, the classic meringue shell filled with whipped cream and fresh berries. Our cakes, of course, form the basis of our business, so we strive to have a variety of petite versions available every day in the display case — as well as 6-inch cakes for last-minute celebrations.

GOALS FOR 2023

We are focusing on establishing things our customers have been requesting, like our high tea service, complete with a tower of scones, tea sandwiches and such. We are planning to have Dessert Nights to complement Franklin’s monthly Art Crawls, and we will make Triple Crown available for special event rental.

Alena Vaughn

Owner, Executive Pastry Chef | Triple Crown Bakery

1411 Old Hickory Blvd Brentwood, TN 37027

The epitome of modern luxury, this stunning Brentwood, TN home is an entertainer’s dream. Its open-concept style provides 7,416 sq. ft. of naturally lit, eye-catching spaces, including 5 bedrooms, 6.5 bathrooms and a fully finished walk-out basement. Owner financing available.

Andrea Borchers

CHILDHOOD DREAM

As early as kindergarten, I dreamt of owning a bakery. I grew up loving baking, always excited to go to my grandmother’s and be in her kitchen. I went to college for a business degree — there is so much more to a bakery than just baking. While working a full-time job, I took steps to develop my business and honed in on a specialty: brioche. That dough is a three-day process. For three years, my husband and I set up at the Richland Park Farmers’ Market to sell my pastries and build a following. In 2017, I was able to quit my fulltime job; in 2018, we opened our first shop in East Nashville, and we opened our West Nashville location in January 2020.

MENTORING COMMUNITY

My mentorship experience was a little different than others, as I took brioche-specific classes at the San Francisco Baking Institute and a croissant class at Le Cordon Bleu in Paris. Otherwise, I am self-trained. Other chefs and entrepreneurs at Citizen Kitchens who were on a similar track as me were growing their businesses; seeing what they were doing — and how they were doing it — was akin to mentorship. It was a powerful and supportive community.

PROUDEST MOMENT

After brioche, my passion is for the croissant. What makes it perfect? There are so many factors: temperature, humidity, even the temperature of the baker’s hands. My proudest moment was getting the process right, over and over. Persistence and patience — and finally being in the controlled environment of my own production kitchen — rewarded me with the ideal croissant.

SIGNATURE

The Cinnaroll was my first brioche recipe to perfect, the first offering we introduced at Richland and the pastry that defines Brightside. I’ve also developed savory-stuffed brioche muffins that make unique grab-and-go morning meals.

THE FUTURE IS BRIGHT

We want to have more fun! We have weathered the worst of the pandemic and worked to steadily build the business. I value my team and want to give their contributions a greater platform to shine, so each member participates in product development for monthly flavors. Their creativity manifests in unique items such as the French Onion Croissant Claw, the Coffee Toffee Brioche and the Baklava Puff Pastry.

Owner, Executive Pastry Chef | Brightside Bakeshop

Dinner and a Show

A full array of tableside service dishes

In the middle of the 20th century, Madison Avenue executives would sip cocktails while dining on duck à l'orange, prime rib, or fillet of sole, ending their meal with a baked Alaska or a cherries jubilee. Many of the dishes were prepared or finished at the table by a chef or server to showcase their skill and talent. A ballet of servers danced through the dining room in whisper-quiet syncopation as they finished a dish tableside — occasionally broken by the staccato gasps of diners as the glow of a flaming bananas foster filled their corner.

While the popularity of tableside service began to wane in the ‘60s and ‘70s, this trend has experienced a renaissance in recent years. Today, it is much more dans le style for fine dining restaurants to prepare at least one dish tableside, and Nashvillians can enjoy these experiences right here at home. Bon appétit!

BY JANET KURTZ AND KARIN MATHIS PHOTOGRAPHS BY ANGELINA CASTILLO

A5 WagyuSmoked Old Fashioned

BOURBON STEAK

Helmed by Michelin Star Chef Michael Mina, Bourbon Steak features sophisticated design and a compelling menu that combine Nashville roots with cosmopolitan panache. This sky-high setting is home to unparalleled views of downtown Nashville, highquality cuts of beef and a dragon’s hoard of whiskeys.

Accompanied by the details of the process, Bourbon Steak’s cocktails are mesmerizing tableside offerings. The Old Fashioned features the typical — sugar, Angostura bitters and hickory smoke — and the unusual: Blanton's Bourbon, mellowed by the fat of an A5 Wagyu steak. This process, known as fat-washing, leaves no fat in the drink, just a beautiful, round flavor and caramel aroma. Santé!

Caesar Salad

VALENTINO’S RISTORANTE

Valentino’s has been a mainstay in Nashville for decades: The backdrop for many memorable meals, this establishment is known as an excellent spot for music industry leaders to meet and mingle. For couples dining out, a dish prepared tableside can add to the romance of the evening, and Valentino’s Caesar Salad is the perfect example.

The basic preparation involves egg yolk, garlic, anchovies, extra-virgin olive oil, red wine vinegar, Worcestershire sauce, dry mustard, romaine lettuce, Parmesan cheese, and house-made croutons. In preparing this traditional first course, however, each server adds their own flair to the salad. One may add more garlic; another may add less vinegar. Inviting the diners into the process, the assembler becomes a part of the tableside experience as they describe and execute the construction.

The Continental Prime Rib

THE CONTINENTAL

Have you ever wondered what it would have been like to dine at a grand hotel during the height of mid-20th century fine dining? Wonder no more, because the foyer of The Continental may be a time machine. Chef Sean Brock’s passion for American culinary history melds beautifully with his reverence for the traditional elegance of hotel dining.

Brock’s nouvelle approach to classic American fare harkens back to a time in modern French cooking and fine dining marked by simpler, more delicate dishes and an increased emphasis on presentation. The result is a refined yet inventive menu featuring a number of tableside offerings: Pâté en Croûte, NY Strip Steak au Poivre and Black Winter Truffle. The star of the show, however, is the delectable, melt-in-your-mouth Prime Rib, sliced and served tableside with horseradish cream and natural jus.

Smoke - Roasted Beet Steak

CARNE MARE

The Italian chophouse Carne Mare offers prime-aged beef, wagyu and prime rib, served with a selection of steakhouse contorni as well as seafood and housemade pastas. Cultivated by Chef Andrew Carmellini and Chef della Cucina Levi Raines, care and craftsmanship come together in this space to bring elevated Italian dining to the middle of the bustling Gulch.

While a steakhouse is not necessarily the first place a vegetarian would look for a meal, Carne Mare offers an excellent option to be finished tableside: a 12-ounce Smoke-Roasted Beet Steak, topped with goat butter. Diners can enjoy the sizzle of the dish as the beet is grilled right before them.

Bananas Foster Cheesecake

E3 CHOPHOUSE

E3 Chophouse, a high-end, ranch-to-restaurant steakhouse, is located in Nashville’s Hillsboro Village neighborhood. An extension of the family-owned E3 Ranch, headquartered in Fort Scott, Kansas, the restaurant serves all-natural beef directly from E3 certified ranches.

After dinner, if guests are still hungry and craving a grand finale, the Bananas Foster Cheesecake is a brilliant — and gluten-free — way to end the evening. Foster sauce is set aflame and delicately poured over vanilla bean cheesecake with a gluten-free banana bread base. For an enhanced experience, the Fondness for Fosters pairs the flambé with an after-dinner cocktail of Wheatley Vodka, Banana du Brazil, Godiva, Licor 43, cream, cinnamon and walnut bitters.

PLEASE JOIN US AS WE CELEBRATE 30 YEARS OF NFOCUS

Limited tickets available

Reserve yours today at nfocus30.com

March 29 | 6:00 pm - 9:00 pm | Cheekwood Massey Hall

Honorary Co-Chairs

Beth Alexander and Vicki Horne

Your ticket includes access to our exclusive Nfocus 30th Anniversary celebration, with complimentary cocktails, hors d’oeuvres, valet parking, live music, a VIP gift bag and our beloved portrait studio.

European Vacations, Nashville Style

Music City’s best are planning the ultimate culinary vacations

Imagine a traveling companion who effortlessly finds the best bakery — or who knows the local winemaker, so you can get a private tour of the nearby vineyard. This travel companion is also adept in the kitchen and makes edible masterpieces each night — meals you enjoy while watching the sun set from your luxury, historic château. This scenario doesn’t have to be a figment of your imagination or an impetus to find a new, more worldly travel partner. Several Nashville-based culinarians — chefs, bakers and oenophiles among them — have been hard at work planning experiences that blend the best parts of travel: experiential immersion and complete relaxation. These European adventures are designed as intimate activities — sign up for a weeklong exploration of Italian wine and cooking, and you’ll be in a large enough group that you’ll make a new friend or two, fully assured of interesting discussion. However, the excursions are still small enough that you can have one-on-one conversations and won’t spend half of your holiday watching the organizers herd cats to get everyone on a bus. You can sign up with your current travel partner, a group of friends or solo.

Whether you want to perfect your sourdough starter, expand your pasta-making skills or learn more about the terroir of your favorite wines, here are some options for finding your next European culinary adventure.

BY MARGARET LITTMAN

PHOTOGRAPH BY VICTORIA QUIRK

Rêverie

Lisa Donovan and Julie Belcher are Nashville food professionals who wanted to share the joy of cooking with people but didn’t want to work in professional kitchens with long, off-kilter hours and low pay. Together they created Rêverie, a company that takes small groups on all-inclusive culinary trips to different locales in France.

In 2023, they’re offering four different retreats: French Riviera, Loire Valley, Normandy and Toulouse; each trip is tailored to the specific culinary strengths of that region. Accommodations are typically at a luxury château, with swimming pools for a leisurely dip, fields to wander, an open kitchen for practicing what you’ve learned and long dining tables for family-style meals with lots of wine. Presented by Lisa, Julie and guest chefs, workshops will cover the specifics of pastry, sourdough and more. Other activities are specific to the area and may include skills like butter- or cheese-making. Julie says Melissa M. Martin — guest chef for the French Riviera exploration — is “a master of things that swim,” so those workshops will be focused on seafood. No matter the excursion, guests will receive a recipe book, so they can replicate the magnificent dishes they learned abroad.

“As this company grows, you could go on the same trip every year and see something different each time,” says Lisa, a James Beard Award winner. Outings and workshops are designed to explore something new and to revisit old favorites, so Rêverie’s 2023 journeys may return to places their veteran travelers have been before. The author of Our Lady of Perpetual Hunger continues, “We want it to be touching, special and meaningful.”

Past Rêverie travelers have run the gamut in age — ranging from their 20s to their 70s — and have included solo travelers, couples, families and groups of friends. Each trip is limited to between 12–18 people and typically lasts five or six days. Julie previously lived and worked in France, so she’s a terrific translator for those who need assistance, but programming is conducted in English, and there are opportunities to practice French for those who want to brush up. Prices vary and range from $3,100 per person for May’s trip to Toulouse, to $7,000 for a single room in Normandy in June. Once you have gotten yourself to France, though, prices are all-inclusive: food, accommodations, classes and outings. This team will even pick you up at the airport.

Lisa concludes with Rêverie’s hope for each guest: “Julie and I work for a living and know that vacation does not come easily to everyone. When you are staying in a château with us, you should feel like there is a crown on your head.” ReverieForever.com

TOP LEFT AND BOTTOM RIGHT PHOTOGRAPH BY VICTORIA QUIRK; MIDDLE PHOTOGRAPH BY ERIC ENGLAND

La Via Gaia

Cathy and Tony Mantuano have spent a lot of time in Italy — so much so that Tony is known as an Italy expert and James Beard Award-winning chef. When they helmed Chicago’s four-star Spiaggia, they led trips to the country, and their son got married there last year. So, when Jeff Michaud, chef and owner of Osteria in Philadelphia, asked if the couple wanted to help lead a trip to Friuli and Slovenia in June 2023, it didn’t take this pair long to say yes.

“We have mutual respect of each other’s food. He respects the good, finer things,” Tony says of Jeff. Today, Cathy and Tony helm Yolan, an upscale Italian dining experience at The Joseph in Nashville. Not only did they want to go on the trip, they also thought it was a good fit for their regular diners who are prospective travelers. “The fact that they are going to world-class luxury places appeals to us, our brand and — we think — guests of Yolan,” Tony says. “We are going to open the door to places you wouldn’t otherwise be able to go.”

Their itinerary includes a visit to a prosciuttificio, an organic dairy farm, cooking classes with Jeff and Tony, and wine discoveries with Cathy and area vintners. “People will get to feel the passion that goes into the food and wine. That’s the behind-the-scenes thing,” Tony says.

While the Mantuanos have been to Italy too many times to count, they have never been to Slovenia, and Tony is excited to see it for the first time and experience its culinary traditions alongside the La Via Gaia group. Their trip to Friuli and Slovenia takes place June 4–10, and group size is limited to 14 people. The seven-day/six-night trip costs $8,500 per person, double occupancy. LaViaGaia.com

LEFT PHOTOGRAPH BY REBECCA DENTON; RIGHT PHOTOGRAPHS COURTESY OF LA VIA GAIA

Presented by

The battle is back!

Thursday April 6 | 6-9:30

Musicians Hall of Fame and Museum

Four of Nashville’s best chefs will throw down in a head-to-head cooking competition featuring one secret ingredient to win the coveted Iron Fork trophy! Watch the competition go down while you enjoy samples from 20± of the best restaurants in town and sip on cocktails, beer and wine.

GENERAL ADMISSION AND VIP TICKETS AVAILABLE

Upgrade your ticket to VIP to enjoy a night of culinary decadence, with all the perks of a GA ticket PLUS:

• Expedited entrance into the event 30 minutes before General Admission and separate check-in line

• Access to our VIP Lounge

• Access to our Mixology Competition with additional cocktail samples from some of the city’s best mixologists

• Access to a special VIP food demonstration and additional bites from one of the city’s best restaurants

tickets on sale now!

Nashville Wine Auction

If you are looking for more choices, more serendipities and more opportunities to support nonprofit causes while scheduling your dream culinary vacation, the first step is booking a trip locally to one of Nashville Wine Auction's events, such as Pairings or July’s l’Eté du Vin. At each event, there are nearly 200 lots up for auction, some live and some silent. As the name suggests, many of the lots are wines, from cabernets to Champagne, but other luxury items are available, including several travel opportunities you won’t find elsewhere.

“I’m a serious traveler myself, and I think we make it easy to have incredibly unique travel experiences,” says Loren L. Chumley, CEO of Nashville Wine Auction. “Travel has always been a component of the auction and now [since the pandemic] people hunger for those experiences.”

Such adventures include a trip to Burgundy, France, where you’ll find yourself sitting in a kitchen with local vintners. Another trip to Bordeaux was so popular that it sold three times over in 2022. Typically, there are some excellent vacation options closer to home, too, such as a trip to Knoxville — which included seats on the 50-yard line at a University of Tennessee football game — or a food tour of Charleston. Because you are bidding on — and, presumably, winning — a trip at auction, there’s a bit more say on who is in the group than in joining an existing tour. There’s usually a one-year window to schedule your excursion.

Proceeds from events produced by the Nashville Wine Auction support organizations that fund the fight against cancer. Beneficiaries include the Make-A-Wish Foundation and Gilda’s Club Middle Tennessee. Learn more about opportunities to bid on the European culinary holiday of your dreams online.

NashvilleWineAuction.com

BOTTOM PHOTOGRAPH BY ERIC ENGLAND; TOP PHOTOGRAPH BY GUY CHARNEAU

Swan Ball Unveiled

Swan Ball chairs announce the 2023 jeweler and recipient of the Swan Award

One of the most anticipated events of the Nashville social set is Swan Ball. A pageantry of elegance, this white-tie event raises crucial funds to support the important work and community outreach of Cheekwood Gardens & Estate. Each year, guests enjoy A-list entertainment as well as a recognition of the Swan Award recipient. While Swan Ball is celebrated in June, many events take place before the ball to round out the event’s legacy. To begin the season, Swan Ball Chairs Elizabeth Dingess and Ashley Rosen held the Swan Ball Unveiling to make a few announcements.

On a wintery evening, guests of the Swan Ball Unveiling were treated to the news that Mrs. Lillian “Tooty” Bradford would be the recipient of the prestigious Swan Award, presented to individuals for their tireless service to humanity. Tooty's dedication to — and improvement of — Cheekwood can be found imprinted both on the grounds and in the hearts of all that have benefited from her knowledge and tutelage.

The Swan Ball 2023 jeweler was also revealed that evening: Verdura — owned and managed by Ward Landrigan — and Belperron — overseen by Ward’s son, Nico Landrigan. The style and sophistication of these unique brands is timeless, and their origin stories are captivating and bold.

2023 Swan Award Recipient

For Tooty Bradford, what began with an invitation to a cooking class from Clare Armistead created a lifelong passion for Cheekwood. With the estate just steps from her home and an avid gardener herself, Tooty enjoyed days on the stunning grounds throughout the years. In addition to gardening classes, Tooty was involved in Swan Ball as a chairman and attended the very first Antiques & Garden Show.

Tooty and her late husband, James C. Bradford Jr., helped develop the Bradford Robertson Color Garden. Located just to the right of Botanic Hall, the vibrant and welcoming garden is an exhibition of seasonal color displays — as well as the very first garden that guests encounter upon entering the grounds. Additionally, they helped create seasonal festivals like the annual Cheekwood in Bloom, which celebrates the return of color across the estate each spring. This year’s Cheekwood in Bloom promises to be an exciting and nuanced color palette.

Tooty was also a founding member of the 1929 Club at Cheekwood, which supported the 2017 refurnishing of period rooms in the historic mansion. Tooty spent time on numerous committees throughout the years as well as chair of the board, and she remains actively involved as a trustee emeritus today. She continues to work tirelessly for the betterment of Cheekwood and the numerous community outreach programs it offers.

Tooty joins an elite club of individuals who have given of themselves to better their causes and communities. Previous recipients include Ann and Monroe Carell, Martha Rivers Ingram, the Frist family, Carolina Herrera, Julia Reed and Dale Chihuly.

Chairs Elizabeth Dingess, Ashley Rosen

Betsy Wills, Tooty Bradford

Jeff and Kim Leeper

Tooty Bradford

2023 Swan Ball Jeweler

VERDURA

Born in 1899 in Sicily, Duke Fulco di Verdura founded Verdura, a jewelry house that is still internationally recognized for timeless elegance. Verdura took pieces that were of Renaissance design, turned them on their proverbial side and made them quirky.

In meeting Linda Lee Thomas, a fan of his work and Cole Porter’s wife, Verdura’s destiny changed. Through Thomas, Verdura met Gabrielle “Coco” Chanel and was invited to move to France and design textiles for her brand. In France — with Chanel as his muse — Verdura’s work evolved, and he created the Maltese Cross brooches and cuffs for which he is so well known.

In 1934, Verdura made his move to Hollywood, USA, where he designed jewelry for stars of the Golden Age of Hollywood like Greta Garbo and Marlene Dietrich. He, like Garbo and Dietrich, became a darling of the town. In 1939, with the financial backing of Cole Porter and Vincent Astor, Verdura opened salon doors on NYC’s Fifth Avenue, where he continued to design for New York’s elite with his signature bold and understated style.

BELPERRON

Born in France in 1900, Suzanne Belperron graduated from l’École regionale des beaux arts de Besançon (now ISBA Besançon) in 1919 and began her career in design with the Maison Boivin. Her designs were sensual, tactile and modern, and they drew the eye and patronage of Elsa Schiaparelli, Diana Vreeland and Karl Lagerfeld, among others. In 1932, after features in Vogue Paris, Belperron was invited by Bernard Herz to design exclusively for his company, B. Herz.

In 1941, during the Nazi occupation of Paris, Herz insisted that Belperron buy the company from him and change the name; he knew the Nazis would not permit a business with a Jewish name to remain open. In 1942, Herz was arrested, deported and did not survive the war. After World War II, Bernard’s son, Jean, returned to Paris after five years as a prisoner of war. Belperron offered the company — now named Suzanne Belperron, S.A.R.L. — to Jean, which he would only accept if she became an equal partner.

In a 2012 New York Times article, Belperron was deemed, “Modern, Before the World Was.” The legacy of Belperron has continued through the decades, and her pieces have become treasured heirlooms, passed down through generations.

BY JANET KURTZ

BY ANGELINA CASTILLO, ERIC ENGLAND AND COURTESY OF TOOTY BRADFORD

PHOTOGRAPHS

McKenzie Mullins, Pim and Brayton Alley, John and Sara Fumagalli, Jon Miller

Anne Elizabeth McIntosh, Hallie Jones, Lauren Anderson

Rob and Jennie Garth Lowe

Chairs Ashley Rosen, Elizabeth Dingess

Nashville Dining in 1993

A look back at trends and hotspots of Nashville’s dining scene

As we celebrate 30 years of Nfocus, we have asked our friends in the community — many of whom have been with us since the beginning — to tell their story in their own words. Throughout the year, readers will hear from those who have graced our pages and supported our stories.

This month, we reached out to a dear friend of Nfocus, Randy Rayburn, to regale us with his favorite eateries, notable chefs and landmark dishes of 1993.

Herbert Fox would likely agree that 1993 was an auspicious year in Nashville’s evolving culinary landscape. Notable chefs worked across the city to serve excellent, innovative dishes, and their efforts put Nashville on the map long before the recent restaurant boom.

The best-known hotspots and society favorites in 1993 included Arthur’s, Belle Meade Brasserie, Cakewalk Café, F. Scott’s, Faison’s, Houston’s, Jimmy Kelly’s, Julian’s, Mario’s, Sperry’s, Sunset Grill, Tin Angel, Valentino’s and Wild Boar. Some of these treasured establishments overlapped in local ownership, which helped to further weave the fibers of Nashville’s restaurant scene.

New American cuisine and fine wines by the glass were the growing trends for those “in the know.” Julian’s on West End Avenue brought classical French cuisine to Nashville in 1974 and is my choice for “top of the toque” when considering the dining landscape thirty years ago.

In ’93, Wild Boar became Nashville’s first AAA four-star and Mobil five-star ranked restaurant, hosting esteemed chefs Thomas Keller and Bob Waggoner, and Arthur’s seven-course degustation menus and à la carte classics were the artful works of chef Tom Allen.

By 1993, Mario Ferrari’s eponymous Mario’s was the best-known old-school Italian place to see and be seen. Mario was beloved by many as a powerhouse personality and local reincarnation of NYC’s Bernard “Toots” Shor.

Cakewalk Cafe was home to Deb Paquette, one of the city’s most beloved chefs, but, in this eventful year, Deb opened Bound’ry for Jay Pennington and Dano Goosetree. That same year, Cakewalk Cafe owner Rick Bolsom added Tin Angel to Nashville’s roster.

Two iconic eateries were launched in ’93 by Jody Faison of the eponymous Faison’s: 12th & Porter in what is now the Gulch and Iguana in Hillsboro Village — across from my Sunset Grill.

Belle Meade Brasserie was a ‘90s staple that opened in 1988, and Houston’s was Nashville’s largest-grossing single restaurant during its reign, which Joe Ledbetter began in 1977.

It’s a true delight to visit the landmarks still open today. Since that time, Valentino’s has changed hands and recently changed locations from West End Avenue to Hayes Street, and my Midtown Café celebrated 35 years of business not long ago. Mike Kelly’s renowned Jimmy Kelly’s Steakhouse is celebrating its 88th year of business with a new book, A Generous Pour

Almost every cuisine in the world is available in this cosmopolitan market, thanks to a restaurant boom in the decade after the 2010 flood; however, reminiscing on the past three decades illuminates an invaluable slice of Nashville’s history. To this day, I refer to the extant Sperry’s — opened in 1974 by my mentors Houston & Sue Thomas and managed by my BFF, Jerry “Julian” Baxter — as the Belle Meade Social Club without initiation fees or dues.

BY RANDY RAYBURN

PHOTOGRAPH BY ERIC ENGLAND AND COURTESY OF RANDY RAYBURN

Mazen Istanbouli and Aisha Suara had similar life stories of growing up in a small town amidst close-knit families. ey even ran in the same circles — but didn’t cross paths until a mutual friend’s game night in 2019; in 2022, Mazen proposed at Aisha’s home in the presence of both families. e couple’s religious ceremony was at Islamic Center of Nashville in Bellevue on May 7, 2022, with Dr. Sheikh Ossama Bahloul o ciating.

Their Nigerian cultural wedding — officiated by Mrs. Sola Yussef and Mrs. Qudrat Temitope Adesina — was December 17, 2022, at Nashville’s Music City Center. The bride wore an aso-òkè of heavy fabric, detailed in its design and beading. It consists of a top — the sleeves of which broaden at the wrists — a floor-length wrap and a train. Nigerian brides also

Aisha Suara marries Mazen Istanbouli

wear a traditional, ornate headpiece, called a gele, and a shoulder scarf called an ìpèlé.

The groom wore a buba and shokoto, a matching top and pants, covered by an agbádá, an over-sized robe with open sleeves. On his head was a fila, a hat specific to Yoruba attire. The wedding party wore traditional Nigerian clothes: bridesmaids wore gold and lace dresses, carrying wine-colored Nigerian fans in lieu of flowers, while groomsmen wore buba and shokoto with wine-colored embroidery.

For the reception, Aisha changed into a white dress featuring gold embroidery and a detachable train, and Mazen donned a tuxedo.

Guests enjoyed a Mediterranean buffet prepared by Music City Center. Mrs. Ganiyat Adewole provided

the àmàlà, a Nigerian delicacy served with saffron stew, goat meat and jute leaves. Reception music was by DJ Ahmad, and the wedding cake was by Joseph’s Bakery in Antioch.

“Our wedding was a celebration of all of our cultures — Yoruba-Nigerian, Egyptian, Syrian and American — with Islamic ideals at the core of it. The ambience of the venue at Music City Center — combined with their wonderful staff, amazing food and location — made everything that much more special,” said the bride. Following a trip to St. Martin, the couple returned to Nashville where Aisha works as a physician, and Mazen is a Ph.D candidate in graduate school. Parents are Rahaman and Zulfat Suara and Wajih Istanbouli and Eman Elgendy.

BY SANDRA NELSON

MARCH

MARK YOUR CALENDARS FOR THESE UPCOMING EVENTS

MARCH 11

In more than 150 communities across the country, Heart Gala supporters unite with a shared purpose: to raise the critical funds and awareness needed to ensure the American Heart Association’s work continues. The Heart Gala furthers efforts beyond the ballroom, while patrons partake in a cocktail reception, silent and live auction, seated dinner and to-be-announced entertainment. heart.org

Nashville Ballet’s elegant Ballet Ball brings together the city’s most prominent philanthropists and patrons of the arts for an elaborate black-tie affair: a glamorous cocktail hour, a gourmet seated dinner and an exclusive gala performance by Nashville Ballet accompanied by special guest music artists. This year’s Late Party offers a chic evening of cocktails and dessert bites to be enjoyed before the special gala performance, and afterward, all guests can dance the night away to some great music. nashvilleballet.com

INTERFAITH DENTAL GALA

Interfaith Dental Clinic provides transformational oral health care for those experiencing poverty, and this gala ensures that the nonprofit continues to meet the oral health needs of Middle Tennesseans. This year’s experience, “007: A License to Smile Gala,” is a Bondthemed affair that includes dinner and drinks, a Bond Fashion Show, a silent auction and — for “high rollers” looking to indulge — a casino lounge and martini tasting. Shaken, not stirred. interfaithdental.com

The Illuminate Art Gala is a one-of-a-kind Nashville event. Providing a premiere platform for artists experiencing homelessness and housing insecurity to showcase their work and earn income, this Gala helps Daybreak Arts raise much-needed funds to provide studio space, art supplies and more — so artists can keep creating. Patrons will enjoy a cocktail buffet, silent auction, live jazz and original artwork on display and for sale by those in the Artist Collective program at Daybreak Arts. daybreakarts.org

A RED CARPET EVENING

MARCH 12

An elegant event benefiting the Belcourt and celebrating movies, A Red Carpet Evening is set to feature a cocktail buffet, full bar, silent auction, glamorous VIP backstage lounge, and the Oscars — Hollywood’s biggest night — projected on the big screen. Come in your red-carpet, black-tie best to support the Belcourt Theatre’s mission: to engage, enrich and educate through innovative film programming in our community. belcourt.org

BALLET BALL

ILLUMINATE ART GALA

MARCH 25

MARCH 4

MARCH 25

HEART GALA

THE STATE OF WOMEN’S HEART HEALTH

CARDIOVASCULAR DISEASE IS THE LEADING CAUSE OF DEATH AMONG WOMEN.

NEARLY HALF OF ALL WOMEN ARE LIVING WITH SOME FORM OF CARDIOVASCULAR DISEASE.

REDUCING SEX-BASED DISPARITIES IS AN INTEGRAL PART OF THE AMERICAN HEART ASSOCIATION’S COMMITMENT TO ADVANCING CARDIOVASCULAR HEALTH FOR ALL BY 2024.

Cheekwood in Bloom Reset. Refresh. Renew. ere’s no place more beautiful than Cheekwood in the spring as over 250,000 blooming bulbs spill from the gardens, creating an unforgettably colorful experience. During this event, Cheekwood o ers guided tours, Sunday jazz, wellness programs, kidfriendly activities and more. March 11–April 9, Tickets $20–$25. Cheekwood Estate & Gardens, 1200 Forrest Park Drive, 615-356-8000, cheekwood.org

Dvořák & Brahms with the Nashville Symphony

Relish the radiant, melodic gifts of Brahms and Dvořák! Virtuoso Johannes Moser performs Dvořák’s soul-stirring, deeply personal Cello Concerto, and brief fragments of introspective grace blossom into profound emotional statements in Brahms’ Symphony No. 4. March 10–12, Tickets $25–$178. Schermerhorn Symphony Center, One Symphony Place, 615-687-6400, nashvillesymphony.org

Well Where Are We Anyway: The Work of Sierra Luna

A new exhibit at e Forge Nashville features a talented interdisciplinary visual artist. In a demonstration of “opposites” — life and death, connectivity and separation — Sierra Luna explores both the spiritual presence of all things and the artist’s role as medium. She supplements her photographs with nely detailed drawings and blocks of hand-scribed prose, hoping to likewise augment our understanding of intangible liminal Through March 13, Gratis. e Forge Nashville, 217 Willow Street, 629777-5570, theforgenashville.org

Ain’t Too Proud: The Life & Times of The Temptations

Discover the electrifying Broadway musical that follows e Temptations’ extraordinary journey from the streets of Detroit to the Rock & Roll Hall of Fame. Tony Award-winning Ain’t Too Proud is a thrilling story of brotherhood, family, loyalty and betrayal during civil unrest in America. Set to the beat of the legendary group’s treasured hits, experience the story of the quintet that Billboard Magazine named “the greatest R&B group of all time.” March 21–26, Tickets $35–$130. TPAC, Andrew Jackson Hall, 505 Deaderick St., 615-782-4040, tpac.org

The Curious Incident of the Dog in the Night-Time

Get caught up in the mystery alongside 15-year-old Christopher who — though nding himself under suspicion — is determined to solve the mystery of who murdered Wellington, the neighbor’s dog. His detective work, forbidden by his father, takes him on a thrilling journey that upturns his world. Based on the bestselling novel and Tony Award-winning play, e Curious Incident of the Dog in the Night-Time is a thrilling, heartwarming and uplifting adventure. March 24–April 2, Tickets $55. TPAC, Andrew Johnson eater, 505 Deaderick St., 615-782-4040, tpac.org

Spanning the Atlantic

Saturday April1st • 2 - 5p.m. thehermitage.com/sip-of-history

whiskey, wine & beer Tastings, 20+ Distilleries, Grounds Passes, FOOD, Live music, Lawn Games.

Terrell Thornhill’s “Layers” Reduction Method Screen Printing — “old-school” — uses methods from the early 1900s, before photographic stencils were invented, when every part of the process was done by hand. Determined to revive a lost art and learn what it had to teach him, Terrell discovered creative options that simply do not exist using modern methods; the process requires machinery, calibration, precise measurements, chemistry and ingenuity — while still leaving room for trial-and-error experimentation. Through March 25, Gratis. CHAUVET Arts, 215 Rep. John Lewis Way, 615-2789086, chauvetarts.com

Cheekwood’s second of a two-part series, this exhibition will explore how the British approach to aesthetics and philosophical ideals was adapted by American artisans, spurred by anxieties over industrialization and disseminated across the continent. Featuring more than 100 objects of ne art, furniture, decorative arts and textiles, the exhibition highlights some of the most talented American craftsmen and women of the early 20th century, the height of the Arts & Crafts movement. Through April 2, Tickets $20–$25. Cheekwood Estate & Gardens, 1200 Forrest Park Drive, 615-356-8000, cheekwood.org

PHOTO COURTESY OF CHEEKWOOD

@AHATENNESSEE HEART.ORG/TENNESSEE

Dinner Drama

Expert etiquette advice from John Bridges

WANNA GO?

Last month, I was invited at the last minute to a major fundraising dinner. I’m sure I was asked because somebody had dropped out, and the hostess needed to ll her table; even though I was doing her a favor, I would have had to pay to attend. I was attered to get my name on the list — I’d always wanted to go — but money is money, so I said no and stayed home. At the time, I had second thoughts. I still do. Did I do the right thing? — Anonymous, Hillwood

Your money’s still in your pocketbook, so you can thank your lucky stars and count your pennies, too. Yes, the hostess was far too late in making her request; and, yes, she was taking a major risk, asking you to cough up for a seat at her table. She wasn’t surprised, I’m sure, when you turned her down; she probably moved along, going through her address book until she found somebody who was willing to pay the price. Let’s hope you weren’t at the bottom of her to-call list, or she may have ended up with an empty chair at her table. That’s not your concern. Don’t worry any more about your behavior, unless you choose to. The only feelings left bruised this time are yours. There will be another fundraising event before long, trust me.

OUTSPOKEN

We like everything about the woman our son is dating … well, almost everything. My husband and I agree that she’s lovely in every way, except for her voice. It’s raspy and whiny at the same time, and it gets worse as she gets louder — which is almost all the time. We’ve mentioned it to our son, but he says he loves her and there’s nothing he can do. Now he’s told us they’re getting married in a couple of months. We can’t imagine listening to her for years and years to come. What can we possibly do? — Anonymous, Brentwood

There’s nothing to do about the annoying voice. There must be something good about the girl to make up for the screechiness: Her needlework? Her handiness around the kitchen? Her golf game? You’ve probably got a lot to learn. It wasn’t your job to choose the potential daughter-in-law. Now you’ll have decades to get to know her better. If you don’t want to destroy the wedding plans or your relationship with your son, keep your mouths shut and thoughts to yourselves, both of you. (You won’t have any trouble finding her at the wedding reception. Count yourselves lucky at least in that regard.) There are likely to be grandchildren, screaming all the time; when you are grand-sitting, you’ll have the chance to teach the coming generation how to be bearable. Time doesn’t fix everything — but it can take care of a few things, if not the sound of her voice. Perhaps, as you get older, you’ll need hearing aids. You can turn those off.

BY JOHN BRIDGES

John is the author of How To Be a Gentleman and the co-author, with Bryan Curtis, of other books in the GentlemannersTM series. Send your Best Behavior questions to jbridges@nfocusmagazine.com, and check out his up-to-theminute advice on life’s puzzling problems every Friday at nfocusmagazine.com.

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Sweet By and By

Over a century of Goo Goo Clusters

A warm copper kettle might seem a humble beginning, but that’s exactly where the iconic Goo Goo Cluster was born. America’s rst combination candy bar was invented at the Standard Candy Company in 1912.

In the past 111 years, Nashville’s notable candy — consisting of chocolate, caramel, marshmallow nougat and roasted peanuts — has undergone only a couple of changes. The Supreme Goo Goo Cluster with pecans instead of peanuts debuted in 1982, and the Peanut Butter Goo Goo Cluster was introduced in 1991.

Country music fans may recognize the classic candy from its longtime partnership with the Grand Ole Opry or from the flagship retail store on Third Avenue South. In 2021, the brick-and-mortar location underwent immense renovation to become Goo Goo Chocolate Co., with expanded offerings like “Design A Goo Goo” kiosks. Stop by the Nashville storefront for a sweet treat and a history lesson to go “Goo Goo” over!

PHOTOGRAPHS COURTESY OF GOO GOO CHOCOLATE CO.

unlike any other ring