NOVEMBER 2020 Party photos from Jungle SoirĂŠe, Fall for Chihuly, The Virtual Nashville Wine Auction and more
At the Table With Nfocus Everything you need to plan the perfect Thanksgiving
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Contents November 2020 | Vol. xxvii, No. 11
parties 11
features
Wild Things
27
The adults come out to play at Nashville Zoo’s September Sips 14
All That Glitters
39
Year of the Tiger
51
Take It to the Top
61
66
Cheekwood invites patrons to a socially distant picnic on the lawn 23
Setting the Table
8
Behind the Scenes Bill Forrester opens the door on his life as a party coordinator and private investigator
Thanksgiving to Go 69
Nroute Pursell Farms offers adventure and relaxation in the foothills of the Appalachian Mountains
Back to Basics Tips on the best holiday pairings from local wine and beer aficionados
Falling for Chihuly
In Our Words Celebrating the season with gratitude and generosity
Eight dishes from local restaurants to complement your holiday meal
Friends of Warner Parks opens the restored Allée 20
6
The professionals offer inspiration for your Thanksgiving décor
A wild night at the Nashville Zoo’s first Jungle Soirée 18
At the Table With Nfocus Ten entertaining experts share insight for creating a memorable Thanksgiving
Fashion and safety come together at Any Old Iron fashion show 16
departments
70
Taking Vows Susan Kathleen Bradley marries Michael Hedrick Bass
It’s a Wonderful Quarantine Life Mental health professionals offer advice for happy holidays during a pandemic
71
Best Behavior Expert etiquette advice from John Bridges
Bidding at Home The Nashville Wine Auction’s virtual fundraiser brings in over $500,000
16
72
Nretrospect Remembering music in Centennial Park
ON THE COVER
Mary Huddleston photographed at home by Daniel Meigs. For holiday entertaining advice from Mary and other local entertaining experts, check out our At the Table With Nfocus feature on page 27.
08
23
27
39
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Editorial
Herbert Fox, Jr. Nancy Floyd managing editor Jonathan Sims associate editor Holly Hoffman social correspondent Gloria Houghland contributors Beth Alexander, John Bridges, Whitney Clay, Geert De Lombaerde, Carrington Fox, Laura Hutson Hunter, Sandy Nelson, Ellen Pryor, Jennifer Puryear, Megan Seling, Abby White, Varina Willse founding editor editor-in-chief
Art
Heather Pierce Eric England staff photographer Daniel Meigs contributing photographers Michael W. Bunch, Steve Lowry, Jen McDonald art director
senior photographer
Production
graphic designers
Mary Louise Meadors, Tracey Starck Christie Passarello
graphic designer /production coordinator
Marketing
events and marketing director
Olivia Moye Britton Caroline Poole
promotions and marketing coordinator
Advertising
publisher
Jennifer Trsinar
Maggie Bond, Michael Jezewski, Carla Mathis, Heather Cantrell Mullins, William Shutes, Mike Smith, Stevan Steinhart, Keith Wright sales operations manager Chelon Hasty advertising solutions associates Aya Robinson, Price Waltman advertising solutions consultants
Circulation Business
Owner
circulation manager
Gary Minnis
president Frank Daniels III chief financial officer Todd Patton IT director John Schaeffer FW Publishing, LLC
Bill Freeman
Nfocus is published monthly by FW Publishing, LLC. Advertising deadline for the next issue is Wednesday, Nov. 11, 2020. A limited number of free copies, one per reader, are available at select retail establishments, listed on the website: nfocusnashville.com. First-class subscriptions are available for $99 per year. Send your name and address along with a check or credit card number and expiration date to: GARY MINNIS, FW PUBLISHING, 210 12th Ave. S., Suite 100, Nashville, TN 37203 or call Gary at 615-844-9307. For advertising information, call JENNIFER TRSINAR at 615-844-9261. Copyright ©2020 FW Publishing, LLC.
IN O UR WO RD S
Giving Thanks Celebrating the season with gratitude and generosity Let me be the first to wish you happy holidays! We’ve trudged through the mire of 2020, and the holiday season is fast approaching. I don’t know about you, but in the paraphrased words of Clark Griswold, I’m ready to make this the hap-haphappiest season since Bing Crosby tap-danced with Danny Kaye. Before we jump headlong into the Christmas hoopla, we’ve got Thanksgiving on the horizon. I’m a fan of pretty much any holiday — seriously, I’ll celebrate Flag Day if it gives me an excuse to throw a party — but Thanksgiving ranks high on my list. What’s not to love about great food, uninterrupted time with family and an excuse to reflect on all that’s good in life? Although this year has been challenging, there is still much to be grateful for.
To help get you in the holiday spirit, we talked to 10 entertaining experts on page 27. From florists to party planners to chefs, these hosting gurus offer tips for planning a memorable Thanksgiving, however you choose to celebrate. We’ve also got inspiration for decorating your table (page 39), the best takeout dishes to add to the menu (page 51) and some fantastic advice on what beverages to serve (page 61). Speaking of entertaining, Nashville is slowly returning to the party circuit, albeit in a safer, socially distanced manner. We’ve got coverage from a handful of events, including the Nashville Zoo’s Jungle Soirée (page 16), Fall for Chihuly (page 20) and the Nashville Wine Auction’s virtual fundraiser (page 23). Party on! BY NANCY FLOYD
Nancy is a reader of books, rider of bikes and lover of all things local. She lives in East Nashville with her husband, Kyle, and beagle, Gus. Email her at nfloyd@nfocusmagazine.com.
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BEHIND THE SCENES
On Close Inspection Bill Forrester opens the door on his life as a party coordinator and private investigator “Are you behavin’?” is the phrase often asked when Bill Forrester greets you at the door of any fundraiser, private party or wedding. It’s also the question that lets you know the evening will be perfect. For decades, Bill has been indispensable in coordinating an untold number of family celebrations and charitable events. From age 17, he learned from the best, Sam Henderson, who was an icon among Nashville’s legendary hosts and hostesses. Now, Bill is a legend in his own right. During the pandemic, The Basics Bill has been surrounded by the women he loves: Name: William M.T. Forrester Sr. his wife of 43 years, Irene, Profession/Title: Party his daughter, Peaches, coordinator/semi-retired private and his granddaughters, investigator Billie and Breah. When Hometown: Nashville they’re not trying recipes Zip Code: 37206 for their new plant-based Years in Nashville: 1950-1968, diet, he is checking on his 1981-present, with visits in multitude of friends and between still putting in time at his Age first worked at a party: 17 other career as a private investigator. “P.I. work is probably the most enjoyable and rewarding thing I have ever done,” Bill says. That career led to him cofounding the Cumberland River Compact in 1997. In addition to serving on its board, he’s also served on the boards of Second Harvest Food Bank of Middle Tennessee, Park Center and St. Luke’s Community House, among others. He’s also very involved in Holy Trinity Church, where he has attended his entire life and is currently treasurer. It means so much to him that he planned to request contributions to his church in lieu of presents for his 70th birthday party, which unfortunately, wasn’t held due to COVID-19. As the man who has seen all sides of the city, Bill has plenty of tales to tell. He’s talked to Bill Clinton on the telephone (thinking it was a prank) and hung out in the kitchen with Barbara Bush. He asked his trademark question to us before talking about his favorite events, what he loves most about Nashville and what’s left on his bucket list. BY HOLLY HOFFMAN PHOTOGRAPH BY DANIEL MEIGS
If you wrote a book about Nashville, what would the title be? The Ultimate View of Nashville, Tennessee Who got you started in the party business? Sam Henderson was instrumental in getting me involved when I was almost 18, in 1968. Sam was an icon. If people called him into their homes, they didn’t have to worry about anything going wrong. He knew how to cover the bases, and that’s what he taught us. Also, Joe Lee taught me to bring a strong staff — that the people you’re surrounded with work together as a team. They were both team players. Sam wouldn’t ask you to do anything more than he would do himself. What event have you missed most this year? I have a lot of favorite events, and they’re all fundraisers: Chukkers for Charity, Harpeth Conservancy River Swing, Once in a Blue Moon (Land Trust for Tennessee) and Cumberland River Compact events. I didn’t miss this one, because we had it: How About Dinner and a Movie (Park Center). When you have out-of-town guests visiting, where do you take them? In no particular order: Cheekwood, the Frist, the Nashville Zoo (my favorite), Titans games and soccer games. What meal have you made the most during the pandemic? Lots of salads and vegetables, and we really like the Lightlife vegan burgers.
What’s your favorite locally made product? I love Thistle Farms products. For a little peace and quiet, where do you like to go or what do you like to do? Right now, my peace and quiet is in the backyard. I love working in the yard. The golf course is another place. What’s your favorite local event? I have several: My favorite of all is the jazz concert at Holy Trinity Episcopal Church. It’s usually in April, May and June every year, but this is the first time in 20-something years that we haven’t had it. It’s a fundraiser, and it’s a lot of fun. In that old church, the sound is unbelievable. My other favorite event is the Dragon Boat Festival for the Cumberland River Compact. What are you currently reading? I’ve been reading Becoming by Michelle Obama and Eat to Live by Dr. Joel Fuhrman. What’s one thing you want to cross off your bucket list? Skydiving What’s the one thing you hope never changes in Nashville? The kindness and generosity of Nashvillians. And Southern hospitality, because when given the opportunity, Nashville can be one of the kindest places.
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PA R T I E S
Wild Things The adults come out to play at Nashville Zoo’s September Sips
W
Kayla Sewell, Nick David
Ryan Mitchell, Bella Sohr
Sabrina and Morgan Miller
hen the Nashville Zoo announced that it would host September Sips, a new after-hours, socially distanced event for adults only, the response was enthusiastic, to say the least. Supporters, who missed popular fundraisers Brew at the Zoo and Sunset Safari due to the pandemic, snapped up the limited number of tickets in no time. The event, with timed entry of small groups, took place over two nights to provide a safe and enjoyable experience for all. Both nights had perfect fall weather as guests followed the one-way path through the park to see the exhibits and meet some animals while enjoying drinks and snacks along the way. The tasting stations held a wide variety of libations provided by distributors Best Brands on Friday night and Ajax Turner on Saturday. Taste Catering, the Zoo’s catering company under direction of Chef Christopher Ayala, served up hearty fare to accompany the beer, wine and spirits. Thanks to staggered entry times, visitors practically had the zoo to themselves and could take in the exhibits on their own. At Tiger Crossroads, one of the usually elusive Sumatran tigers stood in plain view, and the Andean bears also came out to play. Guests met new animal ambassadors Poblano, a baby Chilean flamingo strutting about on spindly legs, and Trudy, a baby red kangaroo who shyly hid in her handler’s carrier. Of course, perennial favorites Wilbur, the Palawan binturong, and Fern, the two-toed sloth, were along the route to greet their fans. The last stop on the walk was at the Frothy Monkey stand, where people picked up a boozy nitro cold brew to end the night. A first-time effort in response to the once-in-a-century pandemic, September Sips was a big success for all involved. The grown-ups got out of the house for a fun evening in a safe setting and helped raise valuable funds for our award-winning zoo. BY HOLLY HOFFMAN PHOTOGRAPHS BY DANIEL MEIGS
continued on page 12
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Poblano
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PA R T I E S
Sarah Kollef, Trip Wood, Jessica Latif, Abigail Miller Adam Peebles, David Osborne
Jake Belair with Wilbur
Nicole Mumford, Randall and Dawn Linn
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Alan and Louise Mitchell, Nicole and Rob Calvert
Jonathon and Sheena Shields, Kevin Gomez, Shannon Hatcher
Jessica Carpenter, Sara Lewis, Jennifer Joyce, Liz Leinart
George Haddock, Leslee Vessels
Fern
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PA R T I E S
All That Glitters Fashion and safety come together at Noelle Nashville for Any Old Iron fashion show
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oelle Nashville was aglow — and not just from the historic hotel’s dramatic lighting and gleaming surfaces. It literally sparkled due to a fashion show from Any Old Iron, designer Andrew Clancey’s line known for its dazzling embellishments and beloved by fashion-forward locals and superstars alike. Fashion and safety went hand in hand to provide an exciting event in a socially distanced setting. After having their temperature taken at check-in, guests received the night’s favor: an Any Old Iron sequined face cover. The banquettes and sofas in the Trade Room bar were already ideal for intimate groups to sit apart from one another, and small tables in the Saidee Gallery were placed at such a distance to put everyone at ease. During the cocktail hour, people respected one another’s space at the bar and kept their masks on when mingling. Andrew showcased not one but two fabulous collections! The first and more recent, Back to Black With a Bit of Sparkle, was true Any Old Iron, with lavish outfits adorned with a profusion of sequins, hand-beading, metallics and fringe. There was even a sequined sweatshirt and sweatpants for those who want to add a bit of pizazz to their work-from-home wardrobe. Originally scheduled to show during Nashville Fashion Week, Andrew’s Nashvegas collection was a dazzling homage to the local designers who dressed the music elite for decades. The evening served several purposes. Not only did it support the Nashville fashion community with all models, hair, makeup and production being paid, but it was a benefit for The Bridge Ministry, which has continued to serve underprivileged children, the homeless and working poor during COVID-19. It also gave a hint of what to expect in Andrew’s new Music Row store, and the show reassured all that it is possible to keep creating and showing work safely. The Any Old Iron fashion show was a radiant evening made for these unusual times.
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PA R T I E S
George and Wanda Tomlin
Shaun Inman with Trudy
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Year of the Tiger A wild night at the Nashville Zoo’s first Jungle Soirée
J
ust nights after the Nashville Zoo hosted hundreds at its sold-out September Sips, it welcomed a much smaller gathering for a first-of-its-kind evening. At the Jungle Soirée, elated supporters were treated to an intimate progressive dinner that wound its way through some of the park’s most popular exhibits. They had the zoo to themselves, except for president and CEO Rick Schwartz and a few familiar staff members, who joined the group. Starting at Kangaroo Bridge, guests fawned over Trudy, a 6-month-old joey, and sipped refreshing Kickin’ Kangaroo cocktails. From there, they moved to Tiger Crossroads to enjoy vegetable spring rolls and mushroom risotto cakes. The room fell silent as Frances, the Sumatran tiger, made a dramatic appearance that commanded everyone’s attention, and people watched in awe as she stalked in front of the exhibit window. After that excitement subsided, the group moved to Expedition Peru: Trek of the Andean Bear, where the bears watched with interest as their visitors dined on the main course. The night came to a close with dessert at Flamingo Lagoon, and the flashy flock strutted about, much to everyone’s delight. Despite restrictions due to COVID-19, our zoo is having an extraordinary year. In September, Tiger Crossroads received top honors for the Exhibit Award from the Association of Zoos and Aquariums. It’s the same one given to the zoo in 2019 for the Expedition Peru exhibit, and the back-to-back recognition elevates our zoo to elite status. The zoo also shared the Edward H. Bean Award with collaborators for their long-term work, commitment and success with clouded leopards. The wild things came out for the first Jungle Soirée, making it an overwhelming success. An up-close and personal evening with some of the Nashville Zoo’s most celebrated residents proved to be a wonderful way to say thank you to some of its most generous donors.
Lee and Melanie Blank
Frances
Rick and Barbara Turner
BY HOLLY HOFFMAN PHOTOGRAPHS BY DANIEL MEIGS
Bruce and co-chair Karen Moore, Co-chair Diane and J.L. Holloway
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PA R T I E S
Emily Tidwell, Warner Tidwell
Joey and Molly Viola, Barby and Govan White
Clare Armistead, Tara Armistead
Take It to the Top Friends of Warner Parks opens the restored Allée
Kevin Roddey, Jane Coble, Hoyt Halvorson, Bo Tyler
Eleanor Willis, Jim Hunt
A
Tori Wimberly, Jay Joyner
fter months of work to the historic limestone steps at the entrance to Percy Warner Park, the Friends of Warner Parks held a dedication ceremony to reopen them to the public. It was a perfect fall afternoon for the donors, city officials, contractors and Warner family descendants, who gathered on the restored Allée to celebrate the achievement. The Allée, designed by renowned architect Bryant Fleming, opened to the public in 1936 and serves as the transition from the formal Belle Meade entrance to the natural setting above. It is listed on the National Register of Historic Places and was essential to Warner Parks also receiving the designation. Thousands of hikers and runners have ascended the steps, and an equal number of graduates, brides and babies have posed on them for photos. Needless to say, after almost 100 years of wear and tear, significant repairs were needed to restore and enhance the important site while respecting its legacy. Much of the original limestone and bluestone was reused, with a few exceptions, such as the sandstone pavers found in the walkway and at the flagpole plaza, which provide safer footing for pedestrians. Even under the most normal circumstances, the project would be remarkable. The public-private effort brought together Nashville Metro Parks and Recreation and the Metropolitan Historical Commission with Friends leadership, private donors and volunteers to complete it on time and under budget. In addition to the masonry work and drainage improvements, 30 surrounding acres of woodland were cleared of invasive plants to make room for native wildflowers and other plants specific to the Warner Parks. Following the dedication ceremony, guests took a ceremonial walk up the steps, certain to be the first of many on the newly restored Allée. Now, this iconic symbol of Warner Parks and the city is preserved and protected for the one million-plus annual visitors, as well as for future generations, to enjoy. BY HOLLY HOFFMAN PHOTOGRAPHS BY ERIC ENGLAND
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PA R T I E S
Falling for Chihuly Cheekwood invites patrons for a socially distant picnic on the lawn
A
s an exciting start to the new season, supporters of Cheekwood came together after hours for an exclusive and intimate evening at the gardens and mansion for the Fall for Chihuly Family Benefit. While patrons have enjoyed Fall for Cheekwood the last few years, the 2020 party took on a different identity to celebrate the ongoing Chihuly at Cheekwood exhibit. Not only did the partygoers get a quiet, distanced night to enjoy Dale Chihuly’s artwork throughout the gardens and mansion, they were also able to enjoy Cheekwood Harvest, complete with the beloved 11-foot-tall Pumpkin House. Like most things this year, the event was a little different in more than just name, but that didn’t make it any less special. As patrons walked through the gates, they were presented with rainbow bark from Bang Candy Company and an adorable plaid Cheekwood picnic blanket for enjoying their cocktails and boxed dinner, which was provided by Chef ’s Market and included cheeseburger sliders, Tennessee cheesestraw chicken tenders, smoked gouda macaroni and cheese and a berry berry good salad. And to top it off, the weather was perfect for a fallthemed picnic at sunset on the lawn — a relief from the last few years of sweltering heat at this time. An online auction gave everyone a chance to bid on exclusive Cheekwood experiences, such as a private group yoga nidra and sound bath session in the Japanese garden and a commissioned painting of their favorite outdoor space. The big-ticket item, though, was a home garden consultation with Peter Grimaldi, Cheekwood’s vice president of gardens and facilities. As usual, the proceeds from Fall for Chihuly and the online auction went to support Cheekwood’s education programs for Middle Tennessee schools, which allow thousands of students across the region to enjoy the history and beauty of the 55-acre property and mansion completely free of charge.
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Richard Bryan OFFICE: 615-327-4800 DIRECT: 615-321-9531 RICHARDFBRYAN@GMAIL.COM | RICHARDFBRYAN.COM
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PA R T I E S
Bidding at Home The Nashville Wine Auction’s virtual fundraiser brings in more than $500,000
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David Osborn and Lisa Maki
Rahel and Jim Sloan
upporters of the Nashville Wine Auction are known for bidding high and bidding often, and this year, they proved that they’re capable of doing both from the comfort of their own homes. The organization’s first virtual auction was a smashing success, attracting bidders from 25 states and raising more than half a million dollars to fund the fight against cancer. Across Nashville, wine lovers gathered in small groups to watch the livestreamed event. The evening kicked off with a tasting of six wines from Cakebread Cellars, shipped to each home in advance and moderated live by local sommeliers Evan Danielson and Jenelle Engleson. In the lead-up to the live auction, guests enjoyed remarks from Nashville Wine Auction’s staff, board members and sponsors, along with celebrities, including Amy Grant, Luke Bryan, Kristin Chenoweth, Kathie Lee Gifford and Kix Brooks, who praised the organization and the event. Throughout the evening, viewing parties checked in over Zoom, showing off their festive gatherings and, of course, their wine selections. Fritz Hatton returned as auctioneer, joined by Charles Anton, to auction off 20 lots, ranging from a Sea Island getaway to a collection of 32 bottles of the late Ann Eaden’s favorite wines. The auction kicked off with 21 bottles of vintage Champagne, which Tom Black snapped up for $11,500. (We’ll be right over, Tom.) The big-ticket item of the night was a package from Château-Figeac in Bordeaux that included a dinner for 10 at Virgin Hotels Nashville in May 2021 with wine pairings dating back to 1961, as well as a private tour and tasting at the historic vineyard. David and Janice Elliott Morgan walked away with that once-in-a-lifetime experience for $25,000. Even virtually, the annual Raise Your Paddle portion of the night was a huge hit, bringing in more than $100,000 on the spot. Between the event, the live auction and the silent auction (which lasted all week), the Nashville Wine Auction raised $538,000 to support local nonprofits that specialize in patient care, cancer research and caregiver support, all in the hopes of eradicating cancer for good. BY NANCY FLOYD PHOTOGRAPHS BY ERIC ENGLAND AND DANIEL MEIGS
Scott Peterson and Loren Chumley, Pam and Steve Taylor
Mindy and Mike Sontag
Sam Lewis, Lori Latusek, Gary Rzucidlo
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David and Rhonda Kemp
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At the Table With Nfocus The holiday season is upon us, and although things might look different this year, there is still much to celebrate. We chatted with 10 entertaining experts to get their advice on planning a safe and memorable Thanksgiving. From event planners to florists to chefs, these hosts with the most share tips and tricks for setting the table, preparing the feast and keeping yourself —and your loved ones — healthy. Keep reading to find out their favorite holiday traditions, dishes and decorating do’s and don’ts.
Mary Huddleston
What’s your favorite holiday tradition? Setting the table. I’m not the most helpful in the kitchen, but I look forward to styling a pretty table for us all to enjoy our Thanksgiving meal together. I love finding new tabletop items every year to add to our heirloom pieces — tradition with a twist. What’s a must-have dish on your Thanksgiving table? Cornbread dressing. My father has a secret recipe he’s made for years, and it’s just not Thanksgiving without it. He’s even made and frozen it for me ahead of time so that I could enjoy it when we
weren’t together for the holiday. It’s that special. With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? I’m usually against putting up holiday decorations too soon, but since we are spending so much time at home, I did my fall décor early this year. My kids love all of our decorations. It really does make the house feel more festive and is a lovely change from what we’ve been seeing constantly for months. I always have a scented candle burning, and
now that the cooler temps have arrived, we turn on our fireplace so that we can all cozy up and enjoy this extra time together. What’s your best tip for holiday centerpieces? Delegate. I love fall floral arrangements, so I always reach out to local florists to order something special for the dinner table. One of my favorite centerpieces comes from The Tulip Tree. Every year, they make floral turkeys that are over-the-top and a bit cheeky, which I love. Just remember, if you are ordering arrangements for your >>
table, be sure to do so well in advance, as many florists will stop taking orders several days prior to Thanksgiving. How will your holidays be different this year? I think we all will have a new appreciation for actually being together in person this year. There might be Zoom calls added to our gatherings, but that’s OK. I don’t think what we’re eating or what décor is on the table will matter as much this year. It will be a joy for me [to] spend time with friends and family I haven’t been able to see in person for a while!
For the full interview with Mary, visit nfocusmagazine.com.
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PHOTOGRAPH BY DANIEL MEIGS
Entertaining Influencer, Mrs. Southern Social Co-Founder, Please Be Seated
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What’s your favorite holiday tradition? I’m not sure if I have a favorite tradition as much as I just enjoy the ambiance of the holidays — the weather, whether it be rain or snow; the smells of foods we only prepare during the holidays; and being surrounded by family and friends. I think that I find myself enamored with the feeling of the holidays more than I do a tradition. It is the season itself for me. What’s your favorite part of Thanksgiving Day? It would have to be the wind down after eating the main meal. Everyone finds a corner
and is giving their meal time to settle down. And chances are you’ll find me with a cup of coffee plotting which dessert I will devour first. It will more often than not be a nice slice of pie — sweet potato, if present, but pecan will come in close second. If pound cake is present, sorry for the pie altogether. I rarely say no to pound cake.
sauce and add a chopped orange to it [and] let it cook low and slow. This will save you money and time, which is major for an already stressful holiday. Also, as restaurants continue to struggle, I’d recommend making your essential dishes and ordering everything else from your favorite restaurant. This is a judgment-free zone.
Do you have any Thanksgiving meal prep hacks? You should have no shame about using premade products; it’s been a stressful year for many. You can buy the premade pie crust or grab the can of cranberry
What local takeout items do you recommend to round out a Thanksgiving menu? Oh my, this could be quite the extensive list if allowed, but I’ll keep it short and sweet with some of my favorite local businesses for >>
you to support. First, keep an eye out for anything Claire [Meneely] is offering over at Dozen Bakery, especially if sweet potato fougasse or pear buttermilk pie makes an appearance. Also, see: anything Mayme Gretsch of Utterly Nashville or Nick and Audra Guidry of Pelican & Pig and Slow Hand Coffee + Bakeshop have to offer from both sweet and savory categories. You should keep an eye out for Porter Road Butcher’s ham sign-up. I’ve cooked their hams for clients in the past, and they are topnotch. But all of their products are great!
For the full interview with Charles, visit nfocusmagazine.com.
Charles Hunter III
PHOTOGRAPH BY DANIEL MEIGS
Personal Chef and Blogger, The Salted Table
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Martha and Malcolm Greenwood
What’s your favorite holiday tradition? Cooking! And then seeing everyone so happy being together as a family and enjoying what you cooked. What’s a must-have dish on your Thanksgiving table? New Orleans oyster dressing, which my grandmother from New Orleans taught me how to cook when I was young. Memories of the savory flavors in the kitchen of bay leaves, butter and thyme will always remind us of this special time of the year in our family. With everyone spending so much more time at
home this year, what’s your best advice for making the house feel special for the holidays? Making your home warm and inviting is so important during this difficult time. We don’t see each other as much as we like, so the home should be a comforting place to spend the day. Build a fire, light a candle, [with] great music playing, games and jigsaw puzzles ready so everyone has something to do. After the meal, we all take a family hike or bike ride to get the body moving after all the calories consumed! What’s your best tip for holiday centerpieces? Keep the containers small and low,
using multiples to run down the center of your table, instead of one large arrangement. And lots of candles! Multiple silver pitchers, vases, sugar and creamer [dishes] all work well for smaller arrangements, which you can do yourself. Clippings from your yard — hydrangeas, ivy, magnolia — all work well. Add fruit and vegetables for visual interest and color, such as green apples, persimmons, red pears and artichokes. How do you typically dress up your Thanksgiving table? Since it is a special time of the year, bring out the china and silver! Use a >>
unique charger, and layer different style plates for salad, dinner and dessert. Don’t forget a napkin ring. And if you don’t want the fuss, call your favorite party rental company and pick up all the dishes, napkins and tablecloth. Or have it delivered. No clean-up! How will your holidays be different this year? We always seek out friends that are not able to be with family to join us for the holiday meal. The more, the merrier! We love a table full of family and friends.
For the full interview with Martha and Malcolm, visit nfocusmagazine.com.
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PHOTOGRAPH BY DANIEL MEIGS
Event Designer and Event Planner, Big Events
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What’s your favorite part of Thanksgiving Day? My favorite part of the day is being with our families. The day starts [with] cheering on my husband and his brothers in the Boulevard Bolt; eating a post-Bolt breakfast at my in-laws’; watching the Macy’s Thanksgiving Day Parade and making apple turkeys with my parents and sisters; a neighborhood round of throw golf with my in-laws, nephews and nieces; and then dinner
at my parents’ with my sisters and their families. We are blessed with such a full dose of family!
going on in the world today, we all need to celebrate big and have something happy to look forward to!
so everyone feels comfortable! What’s more fun than an excuse to decorate two tables, rather than one?
With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? Since I have three young children at home, I plan to engage them with more activities, whether that is decorating fun cookies, building a gingerbread house, or going above and beyond with lighting and festivities. If there were ever a year to bring out your inner Clark Griswold, this may be it. With everything
What’s your best advice for entertaining or celebrating the holidays in a safe way? I think we have to be a little creative this year. That may mean spending more time outside — thankfully Nashville’s weather usually allows for this — on the porch with a fire going for cocktails or dinner and spacing out place settings more than usual this year. This might even mean seating fewer people per table [and] spreading out just a little more
What are your favorite seasonal flowers for holiday decorating? Magnolia is my all-time fave, which you can gather from your own yard!
>>
Jenny Richter Corts Owner, Jenny Richter Events
Are there any new trends for holiday tables this year? Well, a mask, of course! Colored taper candles have become very popular. Choose an accent color that works in your dining room and with your place settings. That small change to your table can make a fun difference!
For the full interview with Jenny, visit nfocusmagazine.com.
PHOTOGRAPH BY DANIEL MEIGS
What’s a must-have dish on your Thanksgiving table? My mother’s cornbread stuffing and her gravy (that I literally take a spoon to every year).
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Vivek Surti
What’s a must-have dish on your Thanksgiving table? Cranberry athanu. Athanu is an Indian-style pickle that is made with oil instead of vinegar. We season the oil with mustard seed, fenugreek, palm sugar, dried red chiles, cumin, coriander [and] nigella and toss in cranberries that have been roasted just a little bit to intensify the flavor. We started making this a few years ago and haven’t looked back since.
whether they are by blood or bond.
What’s your favorite part of Thanksgiving Day? It’s always all about the people! While the Thanksgiving feast is great, I really enjoy reconnecting with my family,
How do you typically dress up your Thanksgiving table? I’m not really a tablescape person. I like a few candles, a napkin and a lot of room for food and wine glasses.
With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? Relax. Take it easy. I don’t think anyone expects over-the-top tablescapes and printed menus. With small, intimate gatherings more of the norm now, spend your time hanging out with your people.
Nothing is worse than passing the mashed potatoes and knocking over an obtrusive pumpkin. What local takeout items do you recommend to round out a Thanksgiving menu? I’m sure that more restaurants will offer Thanksgiving meals this year, given the pivots to takeout, so I would take advantage of that. Dessert is something I almost always get from somewhere, whether that is Dozen Bakery, Arnold’s Country Kitchen or City House. If you really want a great Thanksgiving meal, Arnold’s always does a fantastic job. >>
How will your holidays be different this year? The holidays may look and feel a little different this year, but I’m just as grateful. I’m thankful that my family is healthy and safe. I’m thankful that our restaurant is open and that we are able to take care of our employees and guests. I’m thankful for the relationships that have endured throughout this whole year, as Nashvillians have really stuck together. While the season may look and feel different, I hope we can all come together during the holidays and know that no matter what obstacles come our way, we can face them and beat them together.
For the full interview with Vivek, visit nfocusmagazine.com.
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PHOTOGRAPH BY ERIC ENGLAND
Founder and Managing Partner, Tailor
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What’s your favorite holiday tradition? Making and sharing family recipes and adding your new special dish that will make a new tradition.
look is to take a collection of wine decanters (old or new) and use a single specimen stem. They really showcase the beauty of one bloom.
What’s a must-have dish on your Thanksgiving table? Cranberry sauce
What’s your best advice for entertaining or celebrating the holidays in a safe way? Limit the guest list. If you have more guests than you can socially distance at your dining room table, adjust your family room or library and add additional tables.
What’s your favorite part of Thanksgiving Day? Sharing my home with people I love. With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? Flowers, of course. My new favorite
What are your favorite seasonal flowers for holiday decorating? Brown Sugar dahlia. It’s a rust color, which is
perfect in my red dining room. There are so many interesting plant materials from California during this season that make a huge difference in the look of an arrangement. What’s your best tip for holiday centerpieces? Use a cherished family piece as a container. I will use my Herend tureen, which was a 65th birthday present, overflowing with autumnal flowers. Sometimes, you can get carried away with too much on the table, which becomes confusing. Your eye should dance across the tabletop. Are there any new trends for holiday tables this
year? Masks, of course. Make every detail perfection. How do you typically dress up your Thanksgiving table? Use my Royal Crown Derby Red Aves patterned china, which shows a collection of pheasants, my Baccarat stemware (only used for special occasions) and a set of black crackled lacquer placemats with gold leaf trim that a good friend gave to me after a trip to France. How will your holidays be different this year? [I will] be more thankful for the blessings I have received.
Mark O’Bryan
PHOTOGRAPH BY DANIEL MEIGS
Owner, The Tulip Tree
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Libby Page and Dana Windrow
What’s your favorite holiday tradition? Boulevard Bolt! A little bit of exercise before all that good food with great family. With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? Putting up the children’s homemade artwork has a beautiful feel, even if they are now in their 30s and home for the holidays. Or fill the house with the smell of baked cookies as a project to spend time with your children/grandchildren. A wreath on the front door is always such a great touch to come home to.
What are your favorite seasonal flowers for holiday decorating? We love more organic choices, such as berries, pods and bittersweet. For flowers, we adore coral garden roses and creamy dahlias for this time of year. What’s your best tip for holiday centerpieces? A pretty porcelain container from your home filled with seasonal fruit for color and a longer-lasting centerpiece. Are there any new trends for holiday tables this year? Leaning into color and getting really personalized. For example, an alternative on place cards: Use individual hand sanitizer bottles with
your guests’ names, or use your husband’s strange collection of antique inkwells, with each guest being a different animal. How do you typically dress up your Thanksgiving table? Pulling out grandmother’s china for a more formal and vintage feel — always a great conversation starter. Do you have any Thanksgiving meal prep hacks? Set your table earlier in the week, or at least pull all your serving pieces out before the big day, and put a sticky note on what menu item will go on each dish. This allows you to check >>
your inventory for anything missing and for others to be able to help you serve. What local takeout items do you recommend to round out a Thanksgiving menu? John Howard at Sargent’s makes an incredible lobster bisque, which is always a hit. Kristen Winston cooks fabulous twice-baked mini potatoes that we dream about all year. Johnny Haffner makes great cheese dreams, à la Julia Reed, to sate your family while they wait for the big meal. Dani Kates’ yeast rolls are the perfect complement to your meal. Leland Riggan’s caramel cake is always a wonderful way to end your feast.
For the full interview with Libby and Dana, visit nfocusmagazine.com.
nfocusmagazine.com
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PHOTOGRAPH BY DANIEL MEIGS
Event Planners and Owners, Page and Windrow
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What’s your favorite part of Thanksgiving Day? Thanksgiving is actually my favorite holiday, because it’s a day where we get to come together as a blended family, with a relaxed schedule and no agenda. As an event planner, my job is to bring people together through the curation of memorable occasions, and watching guests connect with old and new friends at a cocktail hour or seated dinner is one of my favorite parts of the job. On Thanksgiving Day, I get to personally experience that same feeling of conversation and connection — to gather and sit at the table with the people I love. It’s a day that reminds me of why I love
what I do: to allow friends and family to relax, have fun and enjoy each other’s company. What’s your best tip for holiday centerpieces? It’s the same thing I recommend for any occasion around a dining table: Keep it low so guests can talk to each other throughout the meal. Oh, and candles. Always lots and lots of candles for an evening around the table. Are there any new trends for holiday tables this year? Because Thanksgiving is widely known as a traditional holiday, it’s rarely one to set trends. After eight months in a pandemic, I imagine many
people will just want to set a table that’s warm, comfortable and inviting. However, that doesn’t mean the table needs to be boring. Pulling out that nontraditional flatware or incorporating mixed metals, like pewter and copper, might be the perfect touch that sparks a good conversation! Do you have any Thanksgiving meal prep hacks? Instead of placing a roasting rack under my turkey, I slice thick onion discs and place them under the turkey, instead. This trick adds additional flavor to the cooking process, especially the drippings in the pan that you can incorporate back >>
onto the turkey or into other Thanksgiving dishes. And if you are making mashed potatoes, add some baking powder for an extra-fluffy dish! What local takeout items do you recommend to round out a Thanksgiving menu? The hospitality industry was hit extremely hard due to the pandemic, so supporting the caterers in my industry is important to me. Caterers, like d.Kates, Kristen Winston, The Party Line, Flavor and others, have been offering delicious weekly meals over the last several months, and I’m sure their holiday meals would complement your dinner table.
For the full interview with Amos, visit nfocusmagazine.com.
Amos Gott
PHOTOGRAPH BY DANIEL MEIGS
Chief Event Architect, AmosEvents
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Alex Vaughan and Quinn Kiesow
What’s your favorite holiday tradition? On the winter solstice, we like to take a walk outside right before sunset and gather up evergreen foliage and use it to decorate. It’s our way of honoring the change of season and shifting into the Christmas spirit. Our daughter loves this tradition! With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays? Turn off all the overhead lights, turn on the lamps, light lots of candles and light the fireplace. Bake some easy cookies, or make
a big pot of spiced tea, even if you don’t drink it, just to smell up the house. I find those things work better than most “holiday” candles, which can be a little sickly sweet. And, of course, get lots of flowers! What’s your best advice for entertaining or celebrating the holidays in a safe way? Get tested! Our drive-thru testing sites around town are super quick and easy, and the results are coming back within 24 hours these days. So, no reason to risk it. Get a test, and know for sure that you’re safe to be around before heading indoors and hugging on grandma.
What’s your best tip for holiday centerpieces? Keep them low so you don’t have to take them off the table to eat. Don’t use super-scented flowers, like lilies or paperwhites; you want to smell your food. Keep those for the living room and powder room. And normally, I would say to have all your house flowers correspond to the room that they are in, rather than each other, but for holidays, I like to make all the pieces correspond with each other to really help bring in the holiday spirit throughout the house. >>
Are there any new trends for holiday tables this year? We think the new trend should be calm and respectful conversations about our differences, with an emphasis on listening as a means to help bring us back together. The key here is calm, respectful and listening, rather than shouting or avoiding important topics. But aside from that, it seems dried flowers are huge right now. Adding them into fall flower arrangements creates wonderful texture. Some people are even opting for fully dried arrangements that they can hang onto long after Thanksgiving.
For the full interview with Alex and Quinn, visit nfocusmagazine.com.
nfocusmagazine.com
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PHOTOGRAPH BY ERIC ENGLAND
Co-Owners, FLWR Shop
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What’s your favorite holiday tradition? I love Christmas Eve with the family. I love the excitement the night before the big day! What’s a must-have dish on your Thanksgiving table? Must have cranberry sauce! Lord, yes! What’s your favorite part of Thanksgiving Day? I think my favorite part is the couch time after lunch, where we are all in a complete coma and no one can find the remote control. With everyone spending so much more time at home this year, what’s your best advice for making the house feel special for the holidays?
I think this year, to add a touch of humor, find old photos of family members and use them as place cards. Make sure the photos are the most embarrassing for each guest. What’s your best advice for entertaining or celebrating the holidays in a safe way? [Have] plenty of hand sanitizer on hand, and order some custom guest towels that are disposable with a funny saying on them, like, “2021 can’t get here fast enough!” What are your favorite seasonal flowers for holiday decorating? I love bittersweet branches, oak leaves, acorns and any rust-colored floral.
What’s your best tip for holiday centerpieces? Have a professional handle it! The last thing we need in 2020 is a rose petal in the gravy. How do you typically dress up your Thanksgiving table? I use a vintage array of décor. I have a collection of turkeys, and I usually add in fall foliage for a traditional approach. Think Plymouth Rock in Music City! What’s your best advice for meal planning for Thanksgiving? Don’t try and do it all. I know you want to, but let someone help you with a few of the dishes. It is overwhelming, and this year needs to be stress-free, for sure!
Do you have any Thanksgiving meal prep hacks? Start early! Don’t let the week fly by, [or] you will be in rollers while the guests are taking their seats. What local takeout items do you recommend to round out a Thanksgiving menu? Sperry’s Mercantile, Something Special and The Picnic Cafe are my go-tos! How will your holidays be different this year? I am trying to keep the old traditions the same. I guess the only difference is I will serve everyone in a hazmat suit with a pilgrim hat on.
Hugh Howser
PHOTOGRAPH BY RACHEL MOORE
Event Planner and President, H Three Events
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Setting the Table
The professionals offer inspiration for your Thanksgiving décor Need some Thanksgiving inspiration? We’ve got you covered. We asked a few of our party planner friends to design their ideal holiday table and tell us, in their own words, what makes it so special. Whether you’re hosting an intimate or lavish Thanksgiving celebration, these tablescapes will offer you some stunning inspiration to welcome your guests in style.
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Jenny Richter Corts Jenny Richter Events
The inspiration for my fall tablescape was my newly finished porch (with the ongoing pandemic, we have been spending a lot of time outside on the porch), two emerald green pitchers given to me by my sisters and my Royal Crown Derby plates. I love mixing things together for a fun, eclectic, fresh look! I embraced the varying corals and greens in my china and porch and really wanted the tablescape to mirror this. Don’t be afraid to use what you have. I mixed casual elements from my kitchen with my formal china and Christofle silver. Your table should be completely your own, not like anyone else’s! My china is versatile for any time of year. However, I have added beautiful blooms from The Tulip Tree, Kelly’s coral taper candles, Kim Seybert embroidered dinner napkins and napkin rings (both from Corzine & Co.) to create a special fall look! nfocusmagazine.com
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NSTYLE
Libby Page and Dana Windrow
“
Page and Windrow
The holidays — and fall, especially — are such a fun time to get colorful, creative and personal with your décor, so we used family items to set the table. The colors of fall are so vibrant, so we decided to use the deep amethyst-colored water glasses to pair with the clear wine glasses for contrast and a traditional touch and to complement the seasonal flowers from The Tulip Tree that we placed in an inherited raised crystal compote that was our centerpiece. We used Libby and Ben’s wedding china that they registered for over 40 years ago to utilize what’s in the cupboard, proving that what you register for with your wedding can be used for years and seasons to come! These brass inkwells used as place cards are great conversation starters that can be paired with Val Cole calligraphed cards.
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NSTYLE
“
Martha and Malcolm Greenwood Big Events
We started with the color inspiration of copper backs from magnolia leaves and rich colors of an antique pheasant pelt that I found in an antique store — the warm colors of fall, bourbon and a fireplace. We played off these in copper dahlias, Sahara roses, brown sedum and millet, along with golden velvet linens. Liberty Party Rental was gracious to donate the rentals. Ravenswood [Mansion] provided the beautiful setting on the porch, and the paper goods came from Hester & Cook.
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Amos Gott
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AmosEvents
With any event I plan, I always start with something that will serve as the inspiration for the overall design — whether it’s a particular color that my client loves or an antique piece that has meaning to the event. For this Thanksgiving tablescape, I chose the plates as my foundation and then began layering the table by mixing old and new elements together. I wanted texture under the plates, so I chose to work with placemats of dried leaves to bring in autumnal colors. Then, I accented the plates with whimsical deer head flatware and anchored the look with heirloom crystal. For the centerpiece, I like to design fall arrangements with the textures and colors that represent the season. I like to start with what’s readily available, like cuttings from the yard or findings at a local pumpkin patch. Then, I incorporate unexpected floral elements, like pale yellow sunflowers edged with red and geranium leaves, into the arrangement. That creative flair is always a great conversation starter!
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NSTYLE
Mary Huddleston
“
Mrs. Southern Social/Please Be Seated
I love the unexpected color combination in this table. I wanted something that felt unmistakably fall but fresh at the same time. Navy and marigold are a fun twist on the classic Thanksgiving palette and also provide a great base for earthier elements, like the chargers and flatware. Block prints are definitely having a moment, and they’re great to have in your linen closet, because you can really dress them up or down. Mixing textures on your table is an easy way to achieve a more interesting, layered look. The assorted flowers, stamped glassware, wicker and wood accents all serve that purpose, but sticking to three core colors (navy, marigold, brown) keeps it cohesive. Well-Kept wipes as place cards are a useful and cheeky nod to 2020. They’re disinfecting wipes, so I know that everyone will use them!
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NSTYLE
Mark O’Bryan
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The Tulip Tree
The tabletop features china, silver and other accessories I have collected over time. I love these colors in my red dining room. I am very traditional and love beautiful things. Using what you have expresses who you are and the way you live.
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L O C A L F L AV O R
Th ksgiv g Go Eight dishes from local restaurants to complement your holiday meal
PHOTOGRAPH BY ERIC ENGLAND
Whether you’re hosting a more intimate Thanksgiving dinner this year or packing the house with neighborhood strays who have nowhere else to go, you could likely use a hand preparing the meal. With so many restaurants struggling to stay afloat after the lockdown, you can help your favorite neighborhood eatery and make your life a little easier. We’ve compiled a list of eight of our favorite holiday dishes and desserts available for takeout this holiday season. So, make your meal list, check it twice, order a few delicious takeaway items and then fix yourself an extra cocktail with all that time you’ve saved.
Bu ernut Squash Soup TRUE FOOD KITCHEN
Soup for Thanksgiving? I have to admit; at first, I was skeptical. Didn’t we have enough with the two turkeys, ham, homemade rolls, 12 side dishes and six pies already lining the buffet? Did we really need soup, also? Yes. Yes, we did, and so do you! There is no need to go peeling and cubing all that butternut squash yourself, though. The butternut squash soup at True Food Kitchen is perfect in every way — not too sweet but not at all bland, not too thick but not at all runny. Plus, it is vegan and gluten-free. Use it as a sipping starter to tide over a hungry crowd, or put it front and center in a vegetarian dinner. Delicious, and they deliver! VARINA WILLSE nfocusmagazine.com
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L O C A L F L AV O R
Whipp Rutabagas MIEL
PHOTOGRAPH BY DANIEL MEIGS
Weâ&#x20AC;&#x2122;re always grateful for Mielâ&#x20AC;&#x2122;s sustainability-centric cuisine, but this fall, we particularly appreciate owner Seema Prasad and chef Charles Phillipsâ&#x20AC;&#x2122; innovative interpretations of classic Thanksgiving sides. Leveraging the seasonal bounty of local farms, Seema and Miel reimagine mashed potatoes as whipped rutabagas with hibiscus-glazed chestnuts and a tangle of fried onions, working spudsâ&#x20AC;&#x2122; turnip-tinged cousin into a silky fluff of comfort food laced with sweet and nutty notes of forest and field. Available for takeout by the quart, this twist on tradition will make you clean your plate and count your blessings. CARRINGTON FOX
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L O C A L F L AV O R
Cheese + Ch cu rie Bo d THE CHEESE GAL
PHOTOGRAPH BY ERIC ENGLAND
You know you want your niece to be so impressed by your cheese and charcuterie board that she’ll post a picture on the ‘grams, but it’s all you can do to get that turkey out of the oven before the family devolves into a hangry mob. Let Cortney LaCorte (aka “The Cheese Gal”) take that plate off your plate with one of her artfully arranged and delicious displays of meats and cheeses that look as good as they taste. The Cheese Gal has set up a pop-up shop in the lobby of the downtown Fairlane Hotel, so you can just pick up at the valet stand. CHRIS CHAMBERLAIN
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L O C A L F L AV O R
The Cla ic Mac оi d Cheese THE MAC SHACK
PHOTOGRAPH BY DANIEL MEIGS
Few dishes add flavor and heartwarming nostalgia to a holiday spread like a great bowl of mac and cheese. There’s something about the soft noodles and creamy sauce that makes everyone smile, no matter how refined their palate. And the folks at The Mac Shack are elevating the dish in new ways. The Classic is mac and cheese perfected: aged white cheddar, Dutch gouda and Reggiano cheese, covered with garlic-buttered bread crumbs and chives. It’s ridiculously delicious, and it can be picked up to go from their food truck or at their new location at Fat Bottom Brewing. JONATHAN SIMS
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headquarters located at 1830 Air Lane Drive, Ste. Ste. 7, 7, located at 1830 Air Lane Drive, Visit us headquarters beginning November November 1st Visit us beginning 1st at at the the Monday through Friday 9:30 am until 4:004:00 pm. pm. Monday through Friday 9:30 am until Green Hills MallToffee nextToffee to Tiffany & Green Hills Mall next to Tiffany & Co. Co. At Nashville Company At Nashville Company Visit us beginning November 1st at the everything is made byp hand, in small batches, usingusing everything is by hand, in• small batches, Certified Kosher Dairy 615.232.2410 Certified Kosher Dairy p made 615.232.2410 f ff615.232.2411 • www.nashvilletoff eecompany.com 615.232.2410 •615.232.2411 fTiffany 615.232.2411 • www.nashvilletoff eecompany.com pp615.232.2410 615.232.2411 Green Hills Mall next to & Co. only the allwww.nashvilletoffeecompany.com natural ingredients. EasyEasy on-line onlyfinest, the finest, all natural ingredients. on-line www.nashvilletoffeecompany.com ordering! Fax us your list, we’ll take take care fcare of615.232.2411 theofrest. ordering! Fax us your list, we’ll the rest. p 615.232.2410 nfocusmagazine.com | NOVEMBER 2020 << 55 www.nashvilletoffeecompany.com
Visit Visit us beginning November 1st at us beginning November 1stthe at the Green HillsHills Mall Mall next next to Tiffany & Co. Green to Tiffany & Co.
L O C A L F L AV O R
C n Pudd g MONELL’S
PHOTOGRAPH BY DANIEL MEIGS
After COVID-19 caused all three locations of Monell’s to close for several months — they weren’t even able to offer takeout — I can’t help but think it’s a holiday miracle that the beloved restaurant reopened this fall, just in time to load our Thanksgiving tables with their Southern favorites. There’s fried chicken, green bean casserole and mashed potatoes, of course, but don’t you dare return home without a couple pounds of their corn pudding, too. It’s lighter than a custard but creamier than a soufflé, and it rides the thin, delicious line between side dish and dessert, thanks to loads of sweet corn and just-right savory seasoning. MEGAN SELING
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L O C A L F L AV O R
Smok Turkey B ast HONEYFIRE BARBEQUE CO.
PHOTOGRAPH BY ERIC ENGLAND
Sure, the turkey is the centerpiece of the Thanksgiving table, but itâ&#x20AC;&#x2122;s rarely the star. And while holiday recipes are passed down like government secrets through generations, very few people, save maybe Martha Stewart herself, have a mind-blowing method for preparing their bird. Let HoneyFireâ&#x20AC;&#x2122;s pitmaster, Shane Nasby, do the heavy lifting for you with these hickory-smoked turkey breasts coated in a signature honey rub. The turkey can finally steal the spotlight, and youâ&#x20AC;&#x2122;ll save some space in your oven for grandmaâ&#x20AC;&#x2122;s famous squash casserole and Aunt Ruthâ&#x20AC;&#x2122;s sweet potato soufflĂŠ. NANCY FLOYD
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L O C A L F L AV O R
Cho l@e C am Pie DOZEN BAKERY
PHOTOGRAPH BY DANIEL MEIGS
For the last few years, the best sign that Thanksgiving is upon us has been not a decorative gourd or a paper turkey but a refrigerated storage unit behind Dozen Bakery in Wedgewood-Houston. When Claire Meneely and her staff began offering holiday pies several years ago, they were such a hit that Dozen was forced to add temporary cold storage to hold all of the orders. This year, they will offer pumpkin, apple and buttermilk pear for $30 per pie, as well as butterscotch pecan and chocolate cream for $32. While you may think the holiday dictates pumpkin or pecan, go for the chocolate cream instead â&#x20AC;&#x201D; itâ&#x20AC;&#x2122;s built on the most luscious chocolate filling you can imagine. STEVE CAVENDISH
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L O C A L F L AV O R
Cla ic C t Cake SLOW HAND COFFEE + BAKE SHOP
PHOTOGRAPH BY ERIC ENGLAND
The sweet aroma of Audra Guidry’s carrot cake wafting through your home on Thanksgiving is reason enough to purchase it, but once you try a bite of the deliciously dense cake, you’ll be certain you made the right decision. As a devout carrot cake fan, I’ve rarely met a slice I didn’t like, but Audra’s version of the autumnal classic is perfectly executed. Layered with rich cream cheese frosting, a small slice goes a long way, but I can guarantee you’ll eat too much anyway. She’s even been known to use heirloom carrots in the past, creating a surprisingly colorful cake that’s as pretty as it is decadent. ERIC ENGLAND
nfocusmagazine.com
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F E AT U R E
Champagne and Sparkling Wine What the experts have to say about their favorite beverages BY HOLLY HOFFMAN
Flute vs. Coupe
Favorite Food Pairings
Any sparkling wine — but especially Champagne — with fried foods. Any fried finger foods for a party or with french fries or fried chicken. Fried chicken and Champagne is a game changer.
Nice for a party when you are holding a glass for a while. It will keep the bubbles in the glass and keep your sparkling nice [for] longer.
Champagne belongs on the dinner table along with still reds and whites.
Save the coupe for ice cream after dinner.
Mac and cheese with sparkling wine. The acid and bubbles cut right through the creamy cheese sauce.
Overlooked Region Sekt from Germany and Austria. Sekt is the German version of sparkling wine, and there are some very, very fine sparklers being made there. Dr. Loosen is probably the easiest one to find in a retail store.
Roasted squash/pumpkin dishes with dry, fuller-bodied sparkling wines.
Region to Watch
Something Sweet
Well, I’ll be honest. I haven’t had any of this, but I’ve read a lot about English sparkling wine in the last couple of years. Apparently, that’s something we should all be looking to try.
If you want to have sparkling wine as your dessert, try a Brachetto d’Acqui from Piedmont, Italy. It is a sweet, sparkling red wine that is very floral and fruity, similar to Moscato. It pairs well with chocolate desserts, too, if you want to double up on the sweets!
Bottle Logic I think Cava and Prosecco typically provide the most bang for the buck. But if you want something that drinks more like expensive Champagne for a fraction of the price, look for Crémant de Bourgogne ($18-25), which is generally going to have a fuller, more ripe fruit style than Champagne but can still be elegant and beautiful.
Krug Grand Cuvée Brut: $230 per bottle
Crémant de Bourgogne: $23 per bottle
Use a white wine glass for more expensive blanc experience it in the same way as a still wine — by
Meet the Expert Karen Van Guilder Little, General Manager and Sommelier at Josephine Karen is a certified sommelier with the Court of Master Sommeliers. While working for ASCAP and Lincoln Center for the Performing Arts in New York City, she learned everything she could about food and wine. Karen eventually turned her hobby into a second career and moved to Pennsylvania to be the innkeeper for a bed and breakfast. In 2013, she moved to Nashville to help open Josephine restaurant with her husband, Chef Andy Little. Karen shares her enthusiasm for hospitality with her restaurant family and guests every day.
de blanc Champagnes or nicer sparkling wines to enjoying all of the aromas as well as the bubbles. >>
For more of Karen’s recommendations, visit nfocusmagazine.com.
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F E AT U R E
White Wine Three Favorite Regions The Loire Valley of France: Though it is quite large, some of the world’s best melon, chenin blanc and sauvignon blanc come from this area, along with a number of great lesser-known grape varieties.
Favorite Food Pairings I’ll take a cue from the political debates and sidestep the question, since all of my holiday experiences have been served in a family-style manner. My go-to white wine to bring would be kabinett German riesling. It’s incredibly versatile. Elevated acidity and just a touch of sugar will have you covered from oysters to spice to pork chops. Otherwise, it’s hard to go wrong with a bottle of Chablis — crisp, mineraldriven — Chardonnay.
Côte de Beaune, Burgundy, France: White Burgundy can vary by who’s making it, but the best manages to show the artistry of the winemaker while maintaining a sense of place. Madeira: Maybe I’m not playing by the rules here, but many of the key grape varieties used for the wines of Madeira are white. Their fortified wines can age for over a century. They’re complex and can often stay on your shelf for at least a year after opening.
Bottle Logic Either way, look to Europe for the best, and most, for your money.
Overlooked Region Germany. I know, I know. An entire country. But it’s an absolute travesty that the German wine industry gets such a bad reputation based off of some out-of-balance riesling someone bought for $10 ten years ago. It may be hard to find the gems in our current market, but if you can find a knowledgeable sommelier or wine store employee, they should be able guide you in the right direction.
Vincent Dureuil-Janthial: $125 per bottle
Schloss Gobelsburg Grüner Veltliner: $18 per bottle
The quality of Austrian Grüner Veltliner often seems to exceed its price tag.
Region to Watch Sorry to use another country, but Spain! There is such a broad range of styles. Racy godello and albariño in northwest Spain. Nutty and rich whites in Rioja. Fino sherry in Andalucia. Lean listan blanco and floral malvasia in the Canary Islands.
As a general rule, you want your Otherwise, the wine may come >>
Meet the Expert Alex Burch, Wine Director at Bastion Alex loves studying wine, as it is a never-ending world entwined with history, culture and geography. In the fall of 2019, he received his Advanced Sommelier Certificate from the Court of Master Sommeliers and is one of only two in Nashville. His career began at Kayne Prime, where participating in blind tastings inspired him to learn more. Alex joined Bastion as wine director in November 2016, where he has created a beverage program that garners the same excitement and whimsy as the food at the award-winning restaurant.
wine to be sweeter than the dessert. off bitter after a bite of dessert.
For more of Alex’s recommendations, visit nfocusmagazine.com.
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F E AT U R E
Red Wine Port is wonderful with chocolate desserts.
Favorite Regions Bordeaux, Burgundy and pinot noir from California and Oregon. We love pinot noir in our house, especially colder climate pinot noir. On the other hand, nothing is better than a beautiful, aged Bordeaux wine with serious French or Continental cooking.
Favorite Food Pairings I get tired of hot weather, so I love the colder nights that finally arrive around the holidays. In November and December, I enjoy roasted meats — beef bourguignon, grilled lamb, filet mignon or pork tenderloin — especially meats that have been slow cooked! With the beef and lamb, Bordeaux wines, which are blends including cabernet sauvignon and merlot, are delicious. And nothing goes better with beef bourguignon than an aged red Burgundy wine.
Overlooked Region The Southern Hemisphere wine regions. Both Argentina and Chile have beautiful wines at good prices. I also love New Zealand pinot noir. And South Africa has an unusual wine made from the Pinotage grape. It’s a nice sipping red wine.
Bottle Logic
Meet the Expert
Splurge on whatever you like best.
Chateau Malescot Saint Exupery Margaux 2010: $170 per bottle
Concha y Toro Grand Reserva Serie Riberas Carmenere: $17 per bottle
Fine wine and fine dining go hand full-bodied reds, Bordeaux wine Michelin Guide lists 32 restaurants
Steve Taylor, Red wine enthusiast A respected lawyer, wine collector and Nashville Wine Auction supporter, Steve Taylor is a Nashville native and well known both in and outside of the wine community. He serves on the organization’s board of directors and is active with several local Bordeaux and Burgundy wine groups. He and his wife, Pam, were the 2018 recipients of the Norman M. Lipman Award for their creative generosity in funding the fight against cancer. Since retiring from his legal career, Steve spends his days enjoying wine from his 5,000-bottle wine cellar.
in hand. From dry, crisp whites to covers a range of food choices. The in the region in its 2020 edition.
>>
For more of Steve’s recommendations, visit nfocusmagazine.com.
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Beer and Cider Bottle vs. Can I’ll almost always prefer a can over a bottle. The carbonation comes through more delicately and is more accurate to the draft experience. Also, the effects of heat and direct sunlight can be a bit more generous. The exception to the rule would be stouts, given that they tend to be lower in carbonation already.
Favorite Food Pairings I like to do a plate with pulled pork, crispy Brussels sprouts and a butternut squash mash that pairs perfectly with the Ayinger Oktober Fest-Märzen. The flavors of sweet and spicy from the dish are reflected in the beverage as the malty bite mellows out to a crisp finish.
Cider Knowledge Cider has gained popularity in recent years, and Benjamin is enthusiastic about its unique intricacies and delicate flavors, explaining that cider doesn’t have to be sweet. He says, “Dry cider can be just as complex and interesting as beer, if not more so.” About 25 varieties of apples are used, and in most cases, they aren’t the same apples that we eat. They’re usually smaller, harder and, most importantly, much more bitter. This results in ciders that are bright and acidic with a clean finish and flavor notes. Depending on the apples used, flavor notes include citrus zest, cinnamon, hibiscus or cloves. He adds, “At [the] risk of redundancy, I would have to, of course, say that apple is a flavor note.”
Something Sweet An interesting pairing is hazy IPA with a slice of vanilla cake or cupcake. The flavor and mouthfeel of both are similar in many ways, so they play off each other in a fun way. I would also recommend a dry rice lager to pair with a very rich and decadent chocolate dish (a molten lava cake, for example). The contrast between the beverage and the dessert creates an interesting flavor combination and helps cleanse the palate. The easiest (and most fun) way to learn about craft beer is trying different ones!
Bottle Logic Both are well-crafted and balanced.
Meet the Expert Abraxas by Perennial Artisan Ales: $21 per bottle
Blackberry Farm Classic: $12 per six-pack
Benjamin Hale, Buyer at Craft Brewed Benjamin Hale can often be found at Craft Brewed, the Melrose bottle shop and taproom. He is an avid lover of craft beer, cider, wine and craft cocktails. In his job, he tries to emphasize the historical significance of alcoholic beverages while changing people’s perspective on how beverages can be prepared and presented. Most importantly, he adds, “I never make a cocktail without a garnish.”
Try s’mores by the fire paired with Jackalope Bearwalker, a brown ale brewed with maple. It’s the s’more you never knew you wanted. >>
For more of Benjamin’s recommendations, visit nfocusmagazine.com.
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It’s a Wonderful Quarantine Life
Four mental health professionals offer advice for happy holidays during a pandemic BY JONATHAN SIMS
T
he holidays are upon us! That usually means great food, beautiful decorations and time with family and friends. But let’s be honest: The holidays in a normal year are bittersweet. They’re wonderful and joyous in theory, but the reality can often be stressful and exhausting and, for some, lonely and depressing. This year, we’re heading into the holiday season in the middle of a pandemic, which takes that stress to a whole new level, but we still want to enjoy the season. To do that, we all need a little help, from a mental health perspective. Mental health experts report a dramatic rise in drug use, divorce and suicides since the start of the pandemic. With the holidays fast approaching, many people are worried that they won’t be able to visit their parents, grandparents, children or grandchildren or that they’ll be putting others at risk by traveling out of state, out of town or even across the city. One thing is certain: Everyone is looking forward to the new year, and everyone is hoping for change. We talked to some mental health professionals from local nonprofits — Karen H. Rhea, chief medical officer of Centerstone Tennessee; Tom Starling, chief executive officer of Mental Health America of the MidSouth (MHA); Amber Hampton, program manager of MHA; and Julia Balar, emerging adults services director of Park Center — to get their thoughts on how we can take care of ourselves, whether we’ll be with family and friends or opting to spend the season alone. For almost every question we asked, the advice was consistent, but a common theme was managing expectations. Tom explained that we always complicate the holiday season with unrealistic expectations that are only real in movies. And while many of us love the perfect little worlds that Hallmark movies create, Julia reminds us, “Hallmark movies are make-believe, and that’s OK.” The key for a happy, healthy holiday season is to create realistic expectations for yourself and others.
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F E AT U R E
On Being Alone First, let’s talk about a reality that many will face this year: being alone. Whether by choice or by circumstance, being alone and feeling lonely during the holidays can be overwhelming. Fortunately, there are some things you can do to ease the burden of being alone. The key here is to create your own holiday celebrations for yourself. And all four therapists gave us some great advice for doing so. To start, plan your holidays in advance. Depending on which holidays you celebrate, that could mean many days and nights or just a few. Karen says, “Making plans with a schedule to look forward to during the holidays is the overall goal to avoid the feelings of isolation and replace them with feelings of accomplishment.” If you schedule your days well in advance and fill them with things you enjoy, then you’ll anticipate the holidays, instead of dreading them. Plan time to decorate while watching your favorite movies. Cook and bake for yourself. Treat yourself to some hot cocoa. Drive around and look at holiday decorations. Make food for someone less fortunate. Go shopping for coat and food drives. Reach out to others who will be alone (international students or workers who can’t go home, nursing home or hospital patients, military personnel or first responders), and schedule a video call for those days. Arrange calls with friends and family who you will be missing and who will be missing you. Stay connected to other people. Find what makes you happy, and plan to do it.
On Taking Care of Yourself Even if you’re not going to be alone, everyone needs to have a plan in place to take care of themselves. If you’re running yourself ragged trying to make everything perfect or if you’re paying close attention to what’s going on in the world, then you might not have the time or energy to be present with the people who want to spend time with you. But how do you do that? Well, to start, there’s the usual tips for staying healthy: Get plenty of rest and sleep, eat healthier foods (don’t forget to treat yourself), exercise, spend time in nature and stay connected to others. But one major thing almost everyone mentioned is to limit or cut out your time on social media — a major source of stress and frustration (and maybe even envy) — during the holidays. Another idea is to stay connected to yourself. Meditate. Make some time for yourself, whether that’s a whole day or a few
moments. Take the time to breathe. Amber explained, “The busier you are, the more important it is to check in with yourself. This can be in the morning before everyone wakes up, before you go to bed or making a trip to your car alone, just to catch your breath.” She also mentioned that it’s a great idea to make a list, when you’re feeling well, of what you need to be your best, then make a commitment to do those things every day, whether or not you feel like it. Karen seconded that: “Plans to have pleasurable activities are very important. There are wonderful holiday events on television, which can counteract the anxiety related to the news.” Just make sure you avoid some of the more negative coping mechanisms. Karen says, “It is important to avoid the pitfalls of drinking alone, being unduly isolative and engaging in feelings of self-pity.” If things are getting to be too much, Amber described a great technique to help: “If you feel yourself starting to get anxious, pay attention to your breath; take a few slow, deep breaths. … Breathe in like you are smelling a flower, and breathe out like you are blowing on a bowl of hot soup.” Do that for one minute. It really helps.
On Caring for Others One of the major themes of the holidays, especially in books, movies and television shows, has been to think of and spend time with others — friends, family or even people in need. During a global pandemic, that’s even more necessary, but we might need to rethink how we go about it. The best and most responsible way to keep your family, friends and yourself safe right now is by isolating, and that can be an incredibly difficult decision to make, especially if you have aging relatives you want to visit. If you’re planning to stay away from family this holiday season, make a list of people you can call by voice or video. Consider others who will be spending time alone. Your friends and family will be missing you, so plan to spend some time with them virtually. If you are going to be with others, Amber offers, “Make sure to focus on the areas where you have control. Set clear boundaries by asking to change the topic if a conversation gets heated, or take frequent breaks as needed. You can move to another room, offer to run to the store, help set the table or limit the amount of time you spend around those who take a greater toll on your mental health.” This can help you take care of yourself and also maintain healthy relationships with the people you love. The holidays, especially the holidays during a pandemic, have the potential to be stressful, no matter how wonderful your family and friends are. And everyone needs some help sometimes. Whether we like to admit it or not, we all feel the weight of loneliness or expectations, in one way or another. As Tom says, “Your stress and anxiety and depression [are] real and [are] treatable, and truly, there is no health without mental health. … Self-care is not selfish. To be a better spouse, coworker or friend, [the gift of selfcare] is the best thing you can do.” If you’re feeling the weight of the holidays during the pandemic, don’t hesitate to reach out to one of these organizations for a little help. Mental Health America of the MidSouth offers free, confidential online screenings on their website at mhamt.org, or visit Park Center at parkcenternashville.org or Centerstone Tennessee at centerstone.org/locations/tennessee to get in touch with a mental health professional.
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SLEEP The property’s original lodging option is the recently renovated eight-bedroom Parker Lodge, which overlooks the golf course’s gorgeous par-3 17th hole’s lakeside green. Groups can also stay on Masters Row, a cluster of smaller cabins that share a putting green and chipping course, or in the Architect Circle Cottages. Or you can go the more traditional hotel route at The Inn, which was completed in 2018 and overlooks much of the 18th hole and the Pursell family’s homes beyond.
EAT The cozy Old Tom’s Pub features small plates, a wide range of drinks and a pool table donated by Jim Nabors, while The Grille at the Clubhouse has a full-service bar and lets you grab a quick bite before or after your round. Below Old Tom’s is Arrington, which features a farm-fresh menu developed by new Executive Chef Joe Truex, who helmed Repast and Watershed in Atlanta. If you can, have dinner outside and take in the last of the daylight retreating over the surrounding hills.
PLAY FarmLinks is consistently ranked as one of the country’s top all-access golf courses; a surefire highlight is the par-3 fifth hole featuring a 172-foot drop from tee box to green. If you like clays, head over to the expansive Orvis Shooting Grounds, the only one in the South and one of just three Orvis-operated properties in the country. To further explore the property, sign up for a guided universal terrain vehicle ride or rent a bike.
A Country Escape
RELAX
Pursell Farms offers adventure and relaxation in the foothills of the Appalachian Mountains If you’re looking for a late-year escape from the frantic energy that so much of 2020 has brought, a quick trip to the hills of Central Alabama just might be what you’re looking for. A short drive southeast of Birmingham lies Pursell Farms, a 3,200-acre oasis of comfortable luxury and peaceful solitude that features a range of ways to pass the time — be that hitting the links, kicking back under the stars or jumping in a UTV for a mountaintop excursion. The resort revolves around the FarmLinks Golf Club that David Pursell, a third-generation business leader, developed nearly 20 years ago as a living sales pitch for the company’s line of grass fertilizers and pesticides. David’s business model of bringing golf course superintendents to the course for three days, rather than dispatching salespeople, engendered a hospitality mindset that he and his team have perfected as they’ve steadily added lodging and activity options since selling the fertilizer business to Canadian company Agrium in 2006. One of the highlights: checking out longtime family friend Jim Nabors’ various gifts to the Pursells — one of them a Florentine Renaissance artist’s sculpture.
The Inn serves as the starting point for a network of nearly three miles of trails that meander between tall trees, along cattle fields and lakes and past the property’s pristine Hamilton Place weddings and events venue. You can also get pampered at the full-service spa, The Spring House, or lounge by the pool at The Inn. Nearby, enjoy a game of bocce ball or lounge by the large fire pit on Arrington’s patio.
BY GEERT DE LOMBAERDE
386 Talladega Springs Road Sylacauga, AL 35151 877-292-3276 pursellfarms.com
238 miles
PHOTOGRAPHS COURTESY OF PURSELL FARMS
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TA K I N G V O W S
PHOTOGRAPHS BY GRANT SCHRYVER, CINDERELLA WEDDING CO.
Bradley n e le h t a K Susan marries ck Bass i r d e H l e a Mich
Susan Bradley and Michael Bass met in February 2019 at Bastion in Nashville through mutual friends and immediately hit it off. “It was magnetic, really,” said Susan. Michael proposed 10 months later at The Sherry-Netherland hotel in New York on a trip to explore the city at Christmastime. The date they set for their wedding was May 16, 2020. Two weeks before the planned event for over 200 guests, Metro Public Health Department mandated, because of COVID-19, that no large gatherings were permitted at their chosen reception venue or their church. With some fancy footwork and dedicated efforts of family and friends, they married on the planned date in an intimate and memorable ceremony in College Grove, Tennessee, at the farm of Michael’s uncle Steve Bass and his wife, Susan. Stacey Croft of Christ Presbyterian Church officiated. A small reception of immediate family and closest
friends followed on the front lawn of the farmhouse. In order to share the festivities with those who could not attend, the couple hired Josh Ray and High Tone Entertainment to livestream everything, then set up a massive Zoom video for guests to interact. Decorations were “the great outdoors and a beautiful evening,” said the bride. Guests enjoyed Champagne and desserts — mini cupcakes from Creations by Melodie in Clarksville and mini chess pies from The Picnic Cafe in Nashville. “It was short and sweet, with a few Champagne toasts before the sun set and it got dark,” added Susan. They left in a car trailing noisy tin cans with a banner that read “COVID can’t keep us apart.” “We got an early look at how we handle stressful situations and how well we work together as a team,” said Susan. “It further verified that there’s no way we want to go through life without each other.
And it reminded us how much love and appreciation we have for our family and friends, who support us through the good and the bad of life.” A wedding trip to Turks and Caicos became impossible because of the pandemic, so the newlyweds drove to Destin, Florida, and stayed at Susan’s family’s condo on the beach. On their return to Nashville, they moved into an apartment in the 12South area. Susan has a degree in education from University of Tennessee at Chattanooga, and Michael is a graduate of Montgomery Bell Academy and Vanderbilt University, where he received an A&S degree in 2004 and his MBA in 2016. He is currently in private equity, mergers and acquisitions. Parents are Debbie Bradley of Clarksville, Tennessee, and Donna and Earl Bradley of Nashville, and Kathy and Fran Bass of Nashville. BY SANDY NELSON
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BEST B E H AV I O R
Saying Too Much or Not Enough
Expert etiquette advice from John Bridges
A CHOICE OF WORDS A few weeks back, while I was out for a walk, I ran into a woman who walks a lot, too. She was with a couple of friends who were visiting for the weekend. We got to talking about the pandemic and the frustration of being confined all the time. I said, “Sometimes, I feel like I want to kill myself.” I guess it wasn’t very funny. The woman who’d introduced us called me that evening and told me that her friends were the parents of a young woman who killed herself a couple of months ago. I was embarrassed beyond words. The woman says she thinks I need to apologize, but I meant no harm. I scarcely know them. Please help. — Anonymous, Hillwood Thoughtlessness happens when we aren’t thinking. Your off-the-cuff remark may be something you say all the time. This time, how were you to know? The woman with the backstory on her friends may have been right to let you know that you’d made a mistake. But her advice is just that. Who knows if the parents were hurt by your gaffe? You’ll have to decide for yourself how to clear your conscience and clean up after yourself. You have options: Call the parents and tell them you’re sorry for your misspeaking. (That’s what it was; you didn’t intend to cause pain.) If they don’t pick up the phone, don’t apologize via voicemail. Perhaps they’ll return the call; maybe not. You might send them a note, but don’t get into the details of a situation about which you know very little. Or just file this mistake away. You’ve learned something. Don’t let it happen again.
nretrospect in every issue
Send us your old photos at editor@nfocusmagazine.com
A REPLY IS REQUESTED Back in April, the daughter of a friend was forced to postpone her wedding at the start of the quarantine. Her invitations had already gone out, so she had to handle all the postponing business via email, which made sense to me. But I, and a lot of others, had already sent our gifts. The wedding, much reduced in size, went ahead and happened. But no thank you notes have shown up. Instead, the bride sent out another email, saying thank you to all of us and promising a note in the future. This seems rude to me. Am I right? — Anonymous, Brentwood The first email handled an awkward moment as neatly as possible. Right through here, let’s be grateful for any way to get us through canceled celebrations. The invitations were in the mail and the gifts had started arriving, but the second email didn’t relieve the bride of any responsibility. Sometimes, for actual in-person weddings (remember those?), when gifts pile in in quantity, a printed note goes out right away, just to make sure everybody knows that the gifts have safely arrived. That doesn’t seem to be the case here. The bride may think she’s begging time, but if note-writing doesn’t get underway before long, she’ll be begging off. Now that she and the groom are back from their virtual honeymoon, they can get out their pens and paper. Nobody’s doing jigsaw puzzles anymore.
A collection of recipes from Music City’s best chefs
Order now at nourishnashville.com
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 at nfocusmagazine.com.
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NRETROSPECT
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TRY MUSIC HA URTESY OF COUN PHOTOGRAPH CO
Dance to the Music Remembering music in Centennial Park
The loss of coming together to hear live music has put a hole in our soul. Long before the Bridgestone Arena and Nissan Stadium hosted live acts, people flocked to Centennial Park to hear performances ranging from military bands to symphonies and from opera to country to rock. Music in the Park: Songs and Stories from Centennial Park 1896-2020 celebrates this rich history in a series of photographs and artifacts. Among the many nostalgic photos is this one of Clifford Curry performing at the Nashville Music Festival, an event hosted by radio station WMAK that attracted as many as 70,000 people in a weekend. Until we can enjoy live music together again in Centennial Park, give your soul a lift at Music in the Park, which can be viewed in The Parthenonâ&#x20AC;&#x2122;s East Gallery through December 6, 2020. Left to right: Clifford Curry, Wade Conklin, Buzz Cason, Mac Gayden
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