Tuscan Charm Meets Coastal Comfort
$4,700,000
Designed by Kevin Coffey and built by Alan Looney of Castle Contractors, this custom home was inspired by the owners’ love of Tuscan architecture and the casual comfort of a coastal home. The winding drive through a stand of pine trees adds a serene sense of arrival and the quintessential setting for this dreamy home. While there is a contemporary open feeling throughout the public areas of the house, a series of tall arches define the space into separate rooms and functions. The home oozes with simple elegance featuring high beamed ceilings, three woodburning fireplaces, wide plank wood floors and walls of windows for abundant natural light. A large island defines the kitchen and prep pantry which was specifically designed for the owner who is a true foodie/chef. The stunning European breezeway leads to the four bay garage and the outdoor kitchen. This home offers functionality and flexibility for whatever your hobbies, interests and lifestyle may require, while the rare 2.15 acre deep, wide and level yard is perfect for the buyer to customize to their specific needs. Perfect for a pool, sports and entertaining areas. The primary bedroom wing is on the main floor with two/three additional bedrooms up, the home was thoughtfully designed with expansion space and plumbed to easily add a 5th bedroom suite upstairs The detached space over the garage which is currently the owners private office, can be expanded to create a spacious “mother in law” apartment or guest quarters with its own private entrance.
Anne Byrn. Photographed by Angelina Castillo. Learn more about Anne on page 22.
La Dolce Vita
Embracing the epicurean in all of us
I REALIZED I was an epicurean without intending to. There were signs early on, like years before, in Paris, when I first tried sushi. But it really hit sometime in 2007. That year, my husband and I took a trip to Italy. It just so happened the trip fell over Thanksgiving — my favorite food holiday of the year. One night in Florence, at the Hotel Savoy after one or two Italian martinis (the same as American martinis, only much stronger), I asked our bartender if there was a special place we could go to celebrate our holiday — realizing as the question was coming out of my mouth that there was little to no chance we would find something. Without hesitation, he shared that the Savoy had so many Americans staying there that the chef had prepared a special prix-fixe menu for Thursday. We jumped at the chance to take any opening they had. What a meal, and what an experience. We had the best view in the house as we watched citizenry stroll by the window. While dining on decadent pumpkin ravioli with pulled guinea fowl and crispy sage, followed by rolls of turkey with chestnuts and then sweet potato flan, we sipped regional wines as the sun dipped below the historic structures around us. We finished our meal with a luxurious poppy seed semifreddo with sweet-and-sour pumpkin, reflecting on Thanksgivings past and how memorable this meal had been. To this day, it is the only menu I can recite by heart. Of course, in the spirit of Thanksgiving, we were hungry two hours later and stopped for pizza on the way back to our villa.
In this issue, we embrace the spirit of adventure through dining. Chris Chamberlain explores Julia Sullivan’s new venture in Sewanee — Judith Tavern. Nancy Vienneau sits down with the cake queen herself, Anne Byrn, to talk about the culture of baking in the American South. We highlight some excellent finedining spots in Franklin, Gloria Houghland takes us inside the new shop Hostess & Home, and we offer a sneak peek into the newly reimagined Music City Food & Wine Festival.
In our Behind the Scenes column, we visit with chef Chris Crary of 1 Kitchen. In Ndesign, we talk to designer Eric Ross in advance of his new book. We also travel to the darling Snowbird Mountain Lodge in Robbinsville, N.C., and we are back on the circuit as events begin anew.
What I took away from that special Thanksgiving years ago was not only the memory of the incredible food, but also a deeper understanding of what it is to be an epicurean. To not simply have an existence chasing food, but to live in a story told through menus. That is, to experience living through the company we keep and the memories we have around momentous meals.
BY JANET KURTZ
Janet moved to Nashville 26 years ago. She is an avid reader, traveler and collector of fountain pens, and she lives in downtown Nashville with her husband, Ron, and their dog, Julep. Email her at jkurtz@nfocusmagazine.com or follow her on Instagram @musiccitytraveler
Editorial
founding editor
Herbert Fox Jr.
editor-in-chief
Janet Kurtz
contributing editors
Lindsey Lanquist, Jack Silverman
social correspondent
Gloria Houghland
editorial intern
Madeleine Bradford
contributors
Beth Alexander, Emily Bache, Abigail Breslin, Chris Chamberlain, Whitney Clay, Melissa Corbin, Carrington Fox, Paige Gawley, Hannah Herner, Margaret Littman, Hamilton Matthew Masters, Nicolle Praino, Nancy Vienneau
Art
art director
Christie Passarello
senior photographer
Eric England
staff photographer
Angelina Castillo
contributing photographers
Michael Scott Evans, Tausha Dickinson, Peyton Hoge, Hamilton Matthew Masters
graphic designers
Sandi Harrison, Mary Louise Meadors, Tracey Starck
Advertising publisher
Olivia Moye Britton
advertising solutions consultants
Teresa Birdsong, Maddy Fraiche, Kailey Idziak, Rena Ivanov, Michael Jezewski, Carla Mathis, Allie Muirhead, Heather Cantrell Mullins, Niki Tyree, Andrea Vasquez, Alissa Wetzel
sales operations manager
Chelon Hasty
advertising solutions associates
Audry Houle, Jack Stejskal
Marketing
events and marketing director
Robin Fomusa
brand partnerships & event manager
Alissa Wetzel
Circulation
circulation manager
Gary Minnis
Business
president
Mike Smith
chief financial officer
Todd Patton
IT director
John Schaeffer
Owner
FW Publishing, LLC
Behind the Scenes
With Chris Crary of 1 Kitchen
WITH NEARLY THREE decades of culinary experience, chef Chris Crary is bringing his expertise to Music City. A degree from Johnson & Wales University, a successful stint on Top Chef, and experience in renowned restaurants across the country have led him to where he is today.
THE BASICS
As the culinary director at 1 Hotel Nashville, Chris strives to bring a whimsicality to his food as a nod to his childhood in Ohio. He combines that with his grandmother’s Tennessee influence — and sprinkles in some California flair from his years in the state. With a focus on seasonal ingredients, community impact, and food that’s equal parts creative and delicious, Chris hopes that diners will leave any meal he’s prepared feeling full — both physically and socially.
Name: Chris Crary
Hometown: Bucyrus, Ohio
ZIP code: 37027
Time in Nashville: 3.5 years
Number of people you serve in a week: With the outlets I oversee, anywhere from 5,000 to 20,000
Who has had the biggest impact on your cooking style? My grandmother was originally from Tennessee, and I spent a lot of time with her growing up. I used to sit in the kitchen and watch as she would make dishes like biscuits and gravy, spare ribs and sauerkraut. I was mesmerized.
What has played the biggest role in getting you to where you are today? I would be remiss not to mention competing on Top Chef. It wasn’t necessarily the recognition that came with it — it was getting the opportunity to spend a couple of months with some of the best chefs in the country. It really helped me discover my style and who I am as a chef.
Looking back on your career, what hardship did you face and how did you overcome it? Not long after Top Chef aired, I became a partner in a new restaurant. I spent a lot of time away from my family and friends getting it off the ground and running. The partners I opened it with had totally different aspirations and visions for where it was going. And ultimately, we parted ways, which sent me in a tailspin of selfdoubt and gave me a major case of impostor syndrome. It took me quite some time to get over those feelings. I don’t know if I could have done it without the support and encouragement of my wife.
How do you hope people feel after they finish a meal you made? I want them to feel like they just had dinner at their favorite friend or relative’s house. They laughed, they drank, they had really tasty food, and they created memories they can cherish.
How do you see Nashville’s culinary scene evolving in the years to come? How do you hope to add to it? In the short time I have been here, it has already changed a lot. I believe with all the people moving here from different parts of the country, you will start to see an amazing variety of award-winning cuisine.
What’s the most important advice you’ve ever received? Very early in my career, I once had a “chef” tell me I “would never be good enough to even work at a McDonald’s.” That was motivation that pushed me for a long time. As for him, he only lasted another year in the field.
What advice would you give someone hoping to pursue a culinary career? As soon as you can, get into a restaurant kitchen and start absorbing information. There are definitely
not many careers like culinary arts. It’s a job of long hours, missed occasions and stressful situations. It’s really important that you try it out before you commit to going to school.
Many people that go to culinary school haven’t worked in a kitchen, and the experience of school is nothing like the real thing. Find a mentor and learn everything you can from them. Continue to grow and learn every day.
What legacy do you want to leave on the city of Nashville? I want to continue to support local marginalized communities and organizations that stand up for the LGBTQ community. I want to do what I can to be a platform for change while helping people become closer with food.
BY PAIGE GAWLEY PHOTOGRAPH COURTESY OF 1 HOTEL
Ndesign: Collective Wisdom
In his new book, designer Eric Ross weaves heirlooms into updated elegance
DESIGNER ERIC ROSS’ second book, Embracing Southern Homes, hits shelves in April, and this time, the protagonists are gorgeous houses. While Eric’s 2019 debut book, Enduring Southern Homes, tells the story of his life growing up in Western Kentucky and the background behind his eponymous interiors company, his second title explores the design character of structures in his native South.
“Homes are participants in the party,” Eric says of the dozen houses featured in 230 pages of sumptuous photography. “They are players in the play.”
Eric’s aesthetic leans toward tailored formality, with a Southerner’s affection for history and heirlooms. “Southerners want our homes to represent parts of our collective past as Americans, not just our personal pasts,” Eric says, adding that many of his clients have collections ranging from tabletop accessories to taxidermy to antique trains. “Inherent in Southern design is repurposing and reusing collectibles to great effect.”
So don’t expect Eric to line up a collection in a curio cabinet or a formal display case. In Eric’s hands, collectibles quietly lead a conversation throughout a house, with layers of colors, shapes and textures woven through scenes where their presence is powerful and relevant, if quiet and subtle. For example, when a client asked Eric to display an extensive collection of Wedgwood, Eric let the colors of the tableware guide the colors of the rooms, bringing a coherent design language to the whole house, rather than to a heavy-handed formal display of precious vessels. With this thoughtful integration of heirlooms, Eric says, “The rooms have dialogue. They’re having [a] conversation together.”
Embracing Southern Homes itself is a collection of wisdom from two decades of designing in the Southeast by Eric and his wife and business partner, Ruthann. The lush pages, with photography by Clara Chambers, Evin Krehbiel and Heather Durham, illustrate Eric’s signature strategies for making a home elegant and inviting, including the following pro tips:
Don’t ignore color — make it new. Don’t do a white house. Identify colors in your collections that you can freshen up, such as pairing a garish yellow with chocolate or navy.
Spend money on lighting. Lighting is jewelry for your home. Don’t buy cheap lighting. Remember, you can take it with you if you move.
Don’t undersize a rug. Don’t underspend on a rug, because the size really is important. A big rug in a small room makes the room feel larger.
Wallpaper is your friend. It’s scrubbable and hides a multitude of sins.
Mirrors should reflect pretty things. Mirrors can make rooms look bigger, but don’t let them accentuate things you don’t want accentuated, such as a ceiling fan.
Perhaps most important of all, Eric says, is to make rooms inviting and comfortable, rather than precious and intimidating — no matter how luxurious the trappings. After all, Eric says, “Luxury without comfort isn’t luxury.”
BY CARRINGTON FOX PHOTOGRAPH BY CLARA CHAMBERS
&
ThenNow
AVISIONSTILLTRUETODAY
In1988,ourcurrentCEOandOwner,LarryLipman,startedLipman Realty,Inc.,righthereinNashville,TN.Afterdevelopingmultiple thrivingcompaniesthroughouthiscareer,Larrycouldn’thelpbut fillwhathebelievedwasavoidinthelocalresidentialrealestate marketplace.Atruevisionary,heturnedhispassionforinterior designandarchitectureintoamulti-million-dollarcompany, thrivingoffofthebeliefthatworkinghardandenjoyingwhatyou doeverydayisthemostsimple,authenticrecipeforsuccess.
In1989,LarrytoldreporterBobBattle,SeniorBusinessEditorfor theNashvilleBanner,“Weareexpandingourrealestatefirm... whichspecializesinhands-on,personalservice.”Afternearly37 yearsinrealestate,Larryholdsfirmtohisphilosophyforexpansion -thisisarelationship-basedindustry.Therefore,newaffiliatesmust striveforthatsameexceptionallevelofserviceLipmanRealtyInc. wasfoundedon.
Today,histeamtrulybelieves,“Welivetogivetheextraordinaryin allwedoasweserveourclients,ourcommunity,andourworld.” ThatbeliefhasbeenacceleratedthroughtheRE/MAXfranchise, yetourmissionremains“Tooperatewithoriginality,authenticity, integrity,andgreatcarewhilecontinuingtoutilizeouryearsof localexperience.
Our#1clienthasalwaysbeenandwillalwaysbeMusicCity. Remainingaboutique-sizefirmhasallowedustoequipourexpert REALTORS®withthecutting-edgeresources,technology,and marketingexpertisenecessarytoserviceNashvilleinan exceptionalway.
“Whilewewillgrow,wedon’twanttobegiants.I thinkaboutique-sizefirmcanreallydowellifwe knowourmarket,careaboutourclients,repeat businessandreferrals,andworkhard.”
-LarryLipman|Founder,Owner,andCEO NashvilleBanner,November23,1989
Worth the Drive: Snowbird Mountain Lodge
Take in the wonders of the Great Smoky Mountains and Lake Santeetlah without having to rough it one bit
In a regular column for 2025, journalist Margaret Littman highlights unusual luxury travel experiences, particularly those that are an easy trip from Nashville.
STROLLING ALONG THE TRAILS on the 100 acres of Snowbird Mountain Lodge, you’ll encounter blueberry bushes taller than you are, filled with ripe berries, plentiful for picking. They are just some of the 1,400 flowering plants — plus 50 mammal species and more than 200 birds — you could experience on a weekend getaway in Western North Carolina. At this allinclusive retreat, you’ll live well, eat well and rest well. Nestled along the Great Smoky Mountain range, Snowbird Mountain Lodge offers exquisite access to the great outdoors, without asking you to rough it.
When you head to Snowbird, you’ll have a beautiful, restful getaway with lots of thoughtful touches. As you head out on the maintained private trails — one great for seeing sunrises and
another for sunsets — you’ll pass boxes with flashlights and bug spray tucked away in case you need them. Want to enjoy the serenity of nearby Lake Santeetlah? Paddleboards, kayaks, canoes and fishing gear are at your disposal.
But if you go during one of the lodge’s Wanderlust Series dates, you’ll be able to add organized, themed activities to your stay. The schedule for 2025 includes: June 12-16, Southern Traditions; June 26-30, Wellness of Body & Mind; July 10-14, Week on the Water; July 23-27, Snowbird Camp Retreat; July 31-Aug. 4, Italian Inspirations; and Aug. 7-11, Artisan’s Retreat.
In those cases, perhaps you’ll partake in a fireside chef demonstration, a sunset boat ride or a plein-air watercolor class. Plan a trip between late April and early June, and you may get to see the flame azaleas — a natural wonder all their own — with bright orange-red blooms lighting up the hillsides. The Graham County Flame Azalea Festival takes place June 14, 2025.
THE BASICS
What: Snowbird Mountain Lodge
Where: Robbinsville, N.C.
Distance from Nashville: 227 miles
Why it stands out: Since 1941, this oasis has been a refuge to travelers. Snowbird
a
WHAT’S NEARBY
The old saying “getting there is half the fun” absolutely applies to the route from Nashville to Snowbird Mountain Lodge. Take U.S. Route 129, and you’ll find yourself on the “Tail of the Dragon.” This road features 318 curves in 11 miles and is a dream for motorcyclists and sports car enthusiasts. As you drive, hugging curves, you’ll see professional photographers stationed to get a shot of your car in action. Later, you can look at your images and buy them online, searching by date, time and the make of your car.
The nearby Cherohala Skyway offers fewer curves, but is also a fun drive offering great views of the Smokies and Cherokee National Forest. Once you arrive in Robbinsville, you’ll find shops filled with mountain crafts and more.
WHAT TO DO
In addition to the activities planned for the Wanderlust Series, you can play pickleball or tennis, go hiking (on-site or in nearby Joyce Kilmer Memorial Forest), go stargazing, paint and participate in other crafts, or go mountain biking. Lake Santeetlah’s proximity means fishing, paddleboarding, and kayaking or canoeing.
Mountain Lodge boasts attentive, high-touch service in
rustic yet luxurious setting.
WHERE TO EAT
A stay at Snowbird Mountain Lodge is an all-inclusive experience. The property is managed by The Indigo Road, a hospitality group that offers elevated experiences throughout the South. You’ll enjoy breakfast and dinner served in the lodge’s dining room. You can also grab a picnic lunch to eat outside — be that on a hike, on a boat, or even just from the scenic balcony of your spacious guest room.
The four-course dinner includes dishes made with local ingredients. But unlike some all-inclusive spots, it’s not a onesize-fits-all menu. You can choose dishes that work for your dietary restrictions and personal tastes. The Fireside Bar is stocked with an impressive selection of bourbons and wines.
HOW TO GET A GOOD NIGHT’S SLEEP
Choose from rooms in the main lodge, the Chestnut Lodge or cottages. Most rooms have mountain views without another person in sight. Many rooms have private hot tubs and fireplaces, plus loads of quiet and nature sounds to lull you to sleep.
BY MARGARET LITTMAN PHOTOGRAPHS BY KEEN EYE MARKETING
MOUNT A IN DO
Henrietta Red chef Julia Sullivan’s new Sewanee restaurant is definitely worth the trip
WHEN LOCAL HERO Julia Sullivan contemplated where to open her second project to accompany her successful Germantown seafood restaurant, Henrietta Red, she looked about 90 minutes down Interstate 24 to a place that has long held a special place in her heart, Sewanee, Tenn. Her connection to the small town and The University of the South dates back to before Sullivan was even born.
“My dad was class of 1969, and we spent time with family friends in Sewanee and Monteagle when I was a kid,” she recalls. “As an adult, I’ve enjoyed visiting the area for hiking and swimming with my dogs. A friend sent me the listing for the building, and I ignored it at first. But the second time she sent it, I thought, ‘Why not take a look?’ Now that I’m here, it’s been so special to reconnect with the area and so many folks who knew my parents, way back when. The sense of community is awesome, and it’s a manageable distance from Nashville.”
Blazing a Trail
HER NEW RESTAURANT is Judith Tavern, named after Judith Ward Lineback, the first woman to matriculate at the university — the same year that Sullivan’s father graduated. Located on the edge of campus in a building that once housed the university’s steam laundry service and then a succession of popular restaurants, Judith Tavern is more of a cousin than a sister restaurant to Henrietta Red.
“If you know me and you know Henrietta Red, you can tell the two are kindred, but it has a moodier vibe that I think is nice in the mountain landscape,” Julia explains. “The
menu is less seafood-focused and a bit more approachable, but we still have a nice selection of fun small plates to start, great cocktails, and, of course, we had to have oysters!”
Judith offers a variety of seating options, including a dozen spots along the marble bar where patrons can enjoy a properly made cocktail or a glass of wine from the wellcurated list, along with some oysters or small plates. The front dining room features tall windows that allow the soft mountain light to illuminate cozy romantic tables and offer a view of twinkling stars on a cold winter night. The back room has high ceilings, exposed ductwork and structural beams to remind guests of the former use of the space as a laundry facility.
All Are Welcome
JULIA DESIGNED A menu that walks a fine line between affordable fare for starving students and more elevated options suitable for local foodies, culinary tourists or Family Weekend when dad is picking up the tab. Entrées are split between land and sea — with steak, smoked chicken and a surprising German-inspired pork coppa with sauerkraut and mustard, listed alongside trout and other fish specials. A great tavern has to offer a memorable burger, and Judith’s version is a standout, especially served with Julia’s crispy, fluffy french fries and garlic aioli.
So far, Judith has been a hit with locals and visitors alike. “The reception has been great!” Julia gushes. “We’ve been busy and enjoy seeing local community members, folks from the university, students and visitors to the area. We opened just before the holidays so I’m excited to see how spring and summer are this year. The entire menu has done well, but depending on the night, the bestsellers are sourdough bread with chili oil, Gulf oysters, celery salad, whole trout, mushroom pappardelle and chocolate pie.”
Commute and Community
SULLIVAN HASN’T TAKEN her eye off operations at Henrietta Red, but she is confident in the abilities of the fantastic staff she has assembled over the past eight years of operation. For now, she’s spending more time on the mountain, and it’s always a treat to see her walking her dog around town as she becomes a wonderful addition to the community.
“My focus has been in Sewanee for the opening and the holidays,” she says. “I am lucky to be spending a lot of time here, working in the kitchen and on the floor. I head back to Nashville about two days a week at the moment, but I imagine that will be a bit more fluid as spring approaches.”
BY CHRIS CHAMBERLAIN PHOTOGRAPHS BY EMILY DORIO
Confections, Connections, History and Community
Anne Byrn on baking in the American South
ACCLAIMED COOKBOOK AUTHOR Anne Byrn will tell you she is foremost a journalist. The native Nashvillian got her start interning at the Nashville Banner, was the only reporter in the house the night that Elvis died, and had a storied career as food editor for The Atlanta JournalConstitution. You likely learned about her in the late 1990s or early 2000s as The Cake Mix Doctor, known for her bestselling cookbooks beloved for their ingenious enhancements that elevate boxed cake mixes from common to extraordinary. This was during a time when she was balancing work with raising a family, and finding good shortcuts became paramount. In more recent years, Anne’s interest in baking shifted. She wanted to uncover the history of recipes — moreover, the people and stories behind them. That led her to writing American Cake, a compendium of 125 recipes and lore of our nation’s best cakes from colonial times to the present. In
similar fashion, she followed that success with American Cookie, a collection of favorite cookies, brownies, bars and confections.
Her most recent cookbook, Baking in the American South, is also her most ambitious. In this fascinating, well-researched tome — 200 recipes and stories that explore cornbread, biscuits, yeasted breads and pastries, cakes and pies — Anne shines the light on regions of the South and their signature baked goods, as well as their bakers — known and unknown. She doesn’t sidestep: Hard stories of discrimination and assimilation are integral to the South’s complicated history. And she gives credence to why Southern baking is the finest.
From her Forest Hills home — a stone cottage built by her grandfather in 1928, where her father grew up — Anne shares a bit about her journey in bringing this important book to fruition.
You’ve said that you’ve always been a journalist first. Tell us how you got onto the culinary path. It starts with my mom. She was born and raised in Nashville, the youngest of five daughters in a creative family of writers and cooks. She was called Bebe — the baby — and she had the talent of being able to just look at a recipe and know if it would taste good. Cooking was her creative outlet, and she was very accomplished. And she let her children into the kitchen. I enjoyed that. That was the ’70s, the era of fondue — when cooking with artichokes, olive oil and zucchini was something new.
When I got the job as food editor at The Atlanta Journal-Constitution, I already had experience writing on deadline. Back then, I would reach out to county extension agents to get the contacts for farmers, producers, cooks so I could interview them. I discovered that tough subjects could be covered through the lens of food.
You do not shy away from those subjects in Baking in the American South. In concert with your recipe for Charleston rice waffles, you include notes on the foundation of South Carolina’s rice economy forged by enslaved peoples of West Africa. The sweet roll recipe from Herren’s in Atlanta also talks about how the city voluntarily desegregated in 1963.
I love the South, but I have a relationship with it like you have with a bad child whom you love but wish would behave differently. We still have a lot of cultural work to do. And these stories are part of our history, not to be glossed over or hidden.
Let’s talk about a primary chapter of the book, “Sizzling Cornbread,” with 22 very different recipes.
Because corn grows so easily in the South, cornbread became our first daily bread. It needed to be the first chapter. Think about all the variations: hoe cakes, spoonbread, hot water corn cakes, pones, muffins, hushpuppies … sweet versions, too, like Minnie Pearl’s corn light bread, or Ruth Jackson’s cornbread gingerbread.
Do you have a favorite?
I think we all cherish the cornbread we grew up on.
In doing your research, what were some of your “aha!” moments?
One had to do with literacy — what got written down. German settlers, I noticed, were dedicated to that, whereas Irish and Scottish were less inclined to.
I also found that, post-Civil War, women’s organizations sold recipes in collections as a means of charitable fundraising for families in need. Not only did this preserve the recipes, it became a precursor to Junior League cookbooks.
It was so interesting to me how, regionally, some Southern recipes would overlap like a Venn diagram. Southeast Alabama and Southwest Georgia became known as the “Cake Belt,” and both claim the Lane cake, Emma Rylander Lane’s prize cake, as their own. Also how recipes can alter — how desperation pies and transparent pies and chess pies might vary by an ingredient or two, by substitution of molasses for sugar, buttermilk for heavy cream, or the addition of vinegar or cornmeal.
Would you say, it was a matter of “use what you’ve got”?
Yes. That is the Southern way. It’s also tied to the land and the seasons.
We do have long growing seasons — and a wide variety of fruits and vegetables.
I think that has contributed to the incredible variety of fine baking here. There has been both an assimilation and preservation of traditions. All of this comprises the mystique of the South, some-
thing the rest of the country wants to know more about. And finally, I’d like to mention Southern hospitality. Through time, we have shared our baked goods as a way of welcoming a newcomer or getting to know our neighbor. It started in isolated, rural and poor areas, and points up basic, enduring needs: connection and community.
What do you envision next in your work?
I will build on what I’ve started. There are more recipes to learn about and stories to tell. I’ll continue writing my weekly newsletter (Anne Byrn: Between the Layers on Substack). I have some speaking engagements to prepare for. And I imagine my next book will look at the savory side of Southern cuisine, those recipes and stories.
BY NANCY VIENNEAU
PHOTOGRAPHS BY ANGELINA CASTILLO AND BY RINNE ALLEN COURTESY OF HARPER CELEBRATE
THE BEARDEN BRAND
SOMETIMES, “TILL DEATH DO US SOMETIMES, “TILL DEATH DO US PART” COMES AT YOU FAST. PART” COMES AT YOU FAST.
LUCIA LUCIA
by Gaetano Donizetti by Gaetano Donizetti
CL A SS, FL AVO R
A ND HOSPITA LITY
Exploring Franklin’s finest dining spots
DRIVE 20 MINUTES south of Nashville, and you’ll hit the ever-idyllic city of Franklin. While Main Street’s quaintness may be good for photo ops and Hallmark movie productions, the city itself offers more — namely, a rich culture intertwined with community and hospitality.
For tourists, Franklin is a refreshing daylong getaway from life’s hectic nature. For locals, it’s a place where you should expect to run into at least one person from high school. Regardless of which side of the spectrum you’re on, Franklin’s community will extend itself to you.
The city shares its charm through picturesque sidewalks, warm nods from strangers, and perhaps most of all, welcoming and delicious meals.
Fine dining is one of Franklin’s strongest crafts. The city hosts exceptional chefs, managers and servers who prioritize impeccable service and intentionally curated dishes. If you’re searching for your next spot to gather with friends, decompress from a long day or celebrate a milestone, there are plenty of Franklin-based fine dining options to keep on your radar.
BY MADELEINE BRADFORD
PHOTOGRAPHS BY ANGELINA CASTILLO, NATHAN ZUCKER FOR 4TOP HOSPITALITY, COURTESY OF SPERRY'S COOL SPRINGS, THE HARPETH HOTEL, PERRY’S STEAKHOUSE & GRILLE
SPERRY’S COOL SPRINGS
WHEN YOU PULL into the strip mall off Frazier Drive, Sperry’s Cool Springs looks unassuming. Sandwiched between an array of piano and furniture stores, the restaurant — with its double doors and exterior stained-glass windows — beckons you to enter.
And once you do, you’re swiftly plucked out of the bustle of Cool Springs shopping centers and settled into something familiar — a cozy steakhouse with a long history in Middle Tennessee.
Sperry’s Cool Springs opened in 2006, designed as a more spacious replica of the restaurant’s beloved Belle Meade location, which opened its doors over 50 years ago. Since 1974, Sperry’s has uncovered its infectious specialty — keeping things as they’ve been. “We stick pretty similarly to what we were doing 50 years ago,” says general manager Bo Winters. “The philosophy is providing simple but elegant, top-tier, well-prepared fine dining and steakhouse food.”
Sperry’s is known for its classic-style salad bar, quality steaks and attentive service. Most of the food is locally sourced, except for fine Alaskan king crab and delectable seafood hailing from Hawaii. “We’re not trying to go off the rails and see if this works,” Bo says. “We already know it works, and that’s what the clientele comes here for.”
You’ll find the same dark woods, rare antiques and eclectic artwork that give the Belle Meade location its signature cozy feel. This classic, elegant style pays homage to the taste and personality of Burton W. Sperry, owner Al Thomas’ great-grandfather.
You’ll also find servers rolling out Sperry’s infamous bananas Foster carts, fully equipped with banana liqueur, ice cream, butter and brown sugar — all flambéed tableside. “It’s addicting to the entire dining room when [guests] see that first flame go off,” says Bo.
Most Sperry’s diners start their meal by developing a strong rapport with their server and end it knowing them by name. This reliable service has made Sperry’s a go-to place to gather with loved ones and celebrate special moments.
Unsurprisingly, the Sperry’s team doesn’t have to worry much about promoting the restaurant. Word-of-mouth is its most powerful tool. “Our marketing team is our food and the server that comes to the table,” says Bo.
TPAC Mission Moment:
A CENTER OF
ARTISTIC EXCELLENCE
TPAC’s International Dance Series brings the breathtaking artistry and athleticism of renowned dance companies center stage. On March 7-8, Ballet Folklórico de México dazzles audiences with the vibrant folklore, costumes, music, and dance of Mexico’s rich history. From May 30-31, Paul Taylor Dance Company brings an exuberant all-Taylor program of Esplanade, Company B, and Arden Court!
Ballet Folklórico de México
MAR 7 | 7:30PM
MAR 8 | 7:30PM
Paul Taylor Dance Company
MAY 30 | 7:30PM MAY 31 | 7:30PM
To reserve your tickets:
TPAC.ORG or call 615-782-4040
TPAC Mission Moment:
A CENTER OF LEARNING & IMAGINATION
From the arts spring infinite possibilities. With a simple melody, we unlock building blocks of learning and empathy. Tennessee Performing Arts Center champions OVER 49,000 STUDENTS each year with transformative arts education programs that develop confidence, creativity, and cognitive skills.
EVERY GIFT MAKES AN IMPACT! Please consider an annual or monthly gift and make a difference.
•$100 (approx. $9 monthly) supplies one sensory kit for a relaxed performance to a student with autism.
•$125 (approx. $11 monthly) gives two people from an underserved community access to a TPAC performance.
•$250 (approx. $21 monthly) sends 25 students on a field trip to TPAC for a Season for Young People performance.
•$500 (approx. $42 monthly) sends one child to TPAC’s Musical Theatre Summer Camp.
•$1,000 (approx. $84 monthly) provides two teaching artists to bring Disney Musicals in Schools to rural Tennessee counties.
1799 KITCHEN & COCKTA ILS
TALK TO ANY Harpeth Hotel server and you’ll hear this sentence: 1799 Kitchen & Cocktails knows its whiskey and bourbon. The restaurant distinguishes itself by pairing decadent dishes with quality drinks and weaving Franklin’s rich history into the space.
The chef-driven menu, created by chef Thomas Tuggle, changes two to three times a year and adds a seasonal flair to every dish. “From a philosophy standpoint, he tries to keep things familiar enough so it doesn’t really scare anybody away,” says director of food and beverage Jason Francis. “But it’ll also break people out of their comfort zone a little bit and [and invite them to] try something they wouldn’t necessarily try.”
Every bite is an indulgence, beginning with a fluffy bread service and tasty appetizers. The shrimp cocktail is an explosion of flavor, and salt-roasted carrots — adorned with walnuts, coconut yogurt, pomegranate seeds and honey glaze — somehow pack the same punch as an indulgent dessert.
The restaurant serves many delicious entreés, including rich rigatoni Bolognese, flavorful Arctic salmon and tender bison New York strip. Lavish desserts, like classic Italian tiramisu and lush carrot cake, top off the current menu.
Named after the year Franklin was founded, 1799 Kitchen feels like a treasure chest of history.
Though the restaurant was built from the ground up, designers introduced historical elements to qualify the space as one of 100 global establishments included in Hilton’s Curio Collection. Historic shutters accent the windows, and reclaimed barnwood floors sport a painted American flag’s red and blue hues.
A grand whiskey-barrel-wood installation catches the eye the moment you enter the dining room. Curtain-drawn booths feature local art from Gallery 202, emulating the intimate atmosphere of a classic speakeasy.
The space took over nine years to craft, and 1799 Kitchen became a local hot spot in 2019. “Being the community staple is something that we really feel is important to us,” Jason says. “That’s the intrinsic value of why we do what we do. And the fact that the locals keep coming back is telling.”
ETCH IN THE FA CTORY AT F RANKLIN
LOCAL LEGEND DEB PAQUETTE
— the first woman in Tennessee to qualify as a certified executive chef — opened Etch’s lively downtown location in 2012. And last October, the beloved staple found new life in a second location at The Factory at Franklin.
“We’re trying to uphold the same standards that we have downtown and [at] our sister restaurant etc. in Green Hills,” says chef Jess Lambert.
The environment is similar, but distinct. Etch’s Franklin location is embellished with soft jazz music, a colorfully lit bar, and cozy, intimate seating. The most thrilling part is the chef’s bar, where guests can see chefs creating their food in real time. “Most people really enjoy watching the action of the kitchen,” says Jess.
There, the kitchen’s inner workings are exposed to the eye. Choosing a spot at the chef’s bar means witnessing your meal up close — from placing an order, to watching your food be plated and dressed with Deb’s signature dot and squiggle designs. These dishes might include pillowy octopus and shrimp bruschetta, the flavorful trio of mushrooms, and tender venison, followed by Deb’s elevated, seasonally evolving ice cream sundaes.
The eclectic menu reflects lived experiences in Jess and Deb’s favorite global regions. “Deb traveled pretty extensively, and she really enjoyed her time in Spain,” says Jess. “A lot of the food she ate in that region and the wine inspired the menu.”
When the two chefs get together, magic happens.
“I started working for her 10 years ago, and I have more of a Middle Eastern and Asian cooking background, so we’ve combined our styles quite a bit,” says Jess. “When we collab, it’s a pretty great process for us.”
By playing into international influences, the culinary team enjoys plating quality dishes guests wouldn’t normally choose to cook at home. “We like to make sure it’s the kind of food you want to come back and eat more than one time,” says Jess. “We try and do ideas that are a little global so everybody can expand what they’re used to eating.”
PERRY’S STEAKHOUSE & GRILLE COOL SPRINGS
A TRUE FINE dining experience is all about the details.
Imagine entering a restaurant for your anniversary and seeing your table adorned with rose petals. Or receiving a lavender-scented cloth to wipe your hands with after tearing through deliciously tender pork ribs.
Servers at Perry’s Steakhouse & Grille facilitate these memorable experiences daily.
From carefully seasoning dishes to gingerly placing table settings, the staff prioritizes the intricacies that set Perry’s apart from other local steakhouses. “We try to make sure that every detail is noticed,” says chef Dan DeLorensi.
The impeccable service begins the moment you arrive. “When the guest sits down, we’re taking care of their drinks and making sure they’re always full,” Dan says. “The environment is right, the lighting is right. We’re always worried about the temperatures and the climate to make sure [guests are] comfortable throughout their dining experience.”
The Perry family opened its first restaurant, a Houston meat market, in 1979. Later, they branched out, opening Perry’s Steakhouse &
Grille locations across the country and cementing their family legacy in fine dining.
At the Cool Springs spot, plush booths and warm candlelight instantly set the mood for an intimate dinner.
The feast begins with lavish appetizers, like soft pan-seared scallops on thick bacon slabs. Entreés, like caramelized prime rib and Perry’s famous pork chop — served with homemade applesauce just like grandma’s — are meant to be savored. “When it comes to the food, we butcher everything in-house ourselves,” says Dan. “We cut that protein as close to service and as fresh as possible before [guests] get there.”
Creamy whipped potatoes and flavorful Brussels sprouts tastefully accent the lead-up to the grand finale — dessert. The chocolate jubilee cake — dressed with tableside tart cherry compote — brings the heat right to the table. Ten layers of decadent, rich cake offer a delectable close to the meal.
“Paying attention to the core ingredients and making sure they’re extremely high-quality, they’re seasoned correctly and they’re cooked correctly is really what sets us apart,” says Dan.
CO R K & COW
FRANKLIN’S CULTURE AND tight-knit community are reflected in businesses across Main Street. The town is classic, yet approachable. Even at its finest dining locations, everyone has a seat at the table. This is exactly what Jason McConnell hoped to communicate when he opened Cork & Cow in early 2012.
“Jason wanted to open a steakhouse that was both reflective of his personality and the Downtown Franklin community,” said Sharon Davis, director of operations and development at McConnell Hospitality Group. “To us, that meant elevated but approachable. White tablecloths, delicious steak, interesting cocktails and impressive wine and spirits lists — but unfussy.”
Cork & Cow’s dining experiences take place in a beautiful, accommodating space. Padded green booths line brick walls, and artistic cork arrangements and elaborate chandeliers ornament the room.
Decór aside, the real star of the show is the food. Hickory- and oak-wood-grilled meats are accompanied by tasty sides, like garlic shrimp, Maine lobster tail, classic bearnaise sauce and housemade pepper jelly. Each plate offers a distinct twist on a classic dish. “For me, it has always been about being simple, seasonal and current,” Jason says. “Following that framework typically serves us well.”
While the menu hosts a variety of fine steaks, Jason takes care to perfect every dish on the menu. “The real distinction as a steakhouse is that we place just as much attention on our composed seasonal dishes as we do our steaks,” says Jason. “By doing this, we are constantly searching for the best proteins and produce, focusing on quality and seasonality and offering a well-balanced menu.”
Jason’s take on steakhouse cuisine is elevated by the Cork & Cow staff’s signature Southern hospitality. “Our hope for Cork & Cow, Red Pony, 55 South — and any concept we are a part of — is that we create concepts where guests will have an exceptional culinary and hospitality experience,” says Sharon.
ENTI R ELY ENTE RTA INING
Hostess & Home owner Ruth Bailey offers spring entertaining tips
WHILE NASHVILLE BOASTS many fine restaurants like those found in cities such as New York or Los Angeles, it’s still very much the South — and we Southerners love to entertain at home. Whether it’s an intimate family dinner or a backyard bash for 50, nothing says Southern hospitality like an invitation for lunch or dinner at someone’s house.
However, hosting an at-home gathering can feel intimidating, especially if you haven’t done it in a while. That’s why we turned to Ruth Bailey, a native Nashvillian and the owner of Hostess & Home, a charming, curated home décor and accessories boutique located in the heart of Green Hills. Fresh from her most recent trip to market, Ruth was brimming with ideas and ready to share the latest spring home entertaining trends. “We’re thrilled to celebrate our first spring season in the shop and can’t wait to welcome everyone to our happy place!” she says.
Embrace Color
FIRST OFF, say goodbye to plain white tablecloths. This spring, color is taking center stage. Table settings are moving toward bold, vibrant hues and away from matchy-matchy styles. Mixing and matching is the name of the game. Think vintage china paired with interesting patterns and textures.
Ruth suggested that one client use her pale-pink soup tureen as a centerpiece on a deeper pink tablecloth, surrounded by square glass vases of ivy and white-flowered kalanchoe. To add a playful touch, smaller Herend animal figurines in various colors peeked out from beneath the ivy leaves. The high-low combination of formal porcelain used in an unexpected way gave the table a fresh and lighter feel. Nature-inspired elements completed the look, bringing the entire tablescape to life.
“Color was everywhere at market,” Ruth shares. “Lots of beautiful blues, greens and pinks — plus tons of florals and fabulous linens. The more colorful the table, the better. Pair multicolor glassware with printed place mats and a mix of melamine and colorful porcelain. The more, the merrier!”
Pick a Theme
ANOTHER GROWING TREND in entertaining is theme parties, which add a fun, personal touch and create a sense of belonging for guests. Ruth loves incorporating her fine china, sterling and Herend animal figurines into themed tablescapes. For example, bunnies and ducks adorn her table at Easter, lovebirds at Valentine’s Day, nutcrackers and snowmen at Christmas, African animals for safari dinners, and an array of deer, dogs, horses and foxes for huntingthemed gatherings.
For those with a collection of vintage china, Ruth suggests pulling pieces from your shelves to suit your theme and scattering them across the table for a whimsical effect. And for those who have not started their treasure trove, Hostess & Home has one of the largest repertories in the Southeast.
Family-Style
CLASSIC, FAMILY-STYLE gatherings are making a strong comeback this spring. Ruth loves entertaining on her porch or in her dining room. But no matter the location or group size, she always includes a children’s table. Her daughter, Virginia, often helps with the seating arrangements, using place cards in creative ways. Ruth’s passion for entertaining stems from her mother, Beth Franklin, who is famous for themed dinner parties that last well into the night. Ruth carries on this tradition, but has refined it by starting earlier and including children in the festivities.
Sustainability and Stations
OTHER SPRING ENTERTAINING trends include sustainability — think reusable centerpieces or trays filled with flameless taper candles — and grazing-style events. Food stations and creative charcuterie boards encourage mingling, while outdoor grilling, picnics and pool parties embrace the season’s relaxed vibe.
BY GLORIA HOUGHLAND PHOTOGRAPHS BY ANGELINA CASTILLO
CHECK OUT THE ALL-STAR CHEF LINEUP!
Vivek Surti
Julio Hernandez
Dung “Junior” Vo
Chris Crary
Deb Paquette
Jess Lambert
Hal Holden-Bache
Giovanna Orsino
Edgar Victoria
Mark Waldo
Jamika Pessoa
Mark Grimes
Sean Finnley
Kristin Beringson
Arnold Myint
Margot McCormack
Hadley Long
Michael Mena
SAMPLES FROM NASHVILLE’S BEST RESTAURANTS
INCLUDING
1 Kitchen Nashville
888
Alba’s Empanadas
Culaccino
Deacon’s New South
Ellington’s Restaurant
Etch
Germantown Cafe
Henley
International Market 2
Karrington Rowe
Maiz de la Vida
Margot
Noko O-Ku
Old Hickory Steakhouse
Onda
Park Cafe
The Restaurant at W Nashville
Sushi | Bar
The Rutledge
Tutti da Gio
Two Ten Jack
Waldo’s Chicken & Beer
AND MANY MORE!
A DELICIOUS MELODY
The Music City Food & Wine Festival sets the table April 24-27
IMAGINE THE BEST things about Nashville’s dining landscape — restaurants, local artisanal foods, spirits, cocktails. Then add the most creative and civically engaged leaders in the local culinary community — entrepreneurs, chefs, makers, distillers. Combine these ingredients at the landmark heart of the Athens of the South, and pack the calendar with four days of tastings, demonstrations, collaborations, competitions, dinners and brunches. That’s the shape of the 2025 Music City Food & Wine Festival, anchored at Centennial Park’s Parthenon, with satellite events in restaurants across the city.
Music City Food & Wine Fest launches a weekend of events April 24-27, bringing together beloved elements of long-running events, including the Nashville Scene’s venerable Iron Fork competition and the Nashville Food Faire. Meanwhile, MCFWF’s Friday night FEAST reprises the outdoor dining splendor of Nfocus magazine’s Alfresco series. In this updated iteration of the elegant open-air event, expect lush tablescapes in the Great Lawn of Centennial Park against a backdrop of the Parthenon with a soundtrack of live music.
MCFWF’s top-tier Connoisseur Pass ($399) comes with entrée to all MCFWF events, including a reserved seat at FEAST. The multi-course wine, cocktail and culinary collaboration by leading chefs — including 1 Kitchen’s Chris Crary, Noko’s Dung “Junior” Vo and Lockeland Table's Hal Holden-Bache — will benefit nonprofit partners Centennial Park Conservancy, the Nashville Food Project and more. The Connoisseur
Pass also includes access to reservations at MCFWF’s intimate dinners, Big Gay Brunch and specialty tastings around the city.
With a Weekend VIP Pass ($199), you can enjoy Saturday’s Grand Tasting with more than 30 booths, the Iron Fork and Mixology competitions, a charity auction, and wine and brew pairings — plus VIP access to Sunday’s Food Faire Brunch Garden. With a Grand Tasting VIP ticket ($150), you’ll get VIP access to everything except the Brunch Garden — meaning exclusive lounges, front-row seats, and the chance to try sips of the Mixology Competition cocktails. General Admission tickets ($89) offer standard access to the same events, including the Grand Tasting hosted at Centennial Park on Saturday, April 26 from 6 to 9:30 p.m.
Over the course of the weekend, look out for local culinary icons, including Deb Paquette and Jess Lambert of etc. and Etch restaurants, Vivek Surti of Tailor, Julio Hernandez of Maíz de la Vida, Andy Marshall of Deacon’s New South, Giovanna Orsino of Tutti da Gio, Edgar Victoria of Alebrije, Mark Waldo of Waldo’s Chicken and Beer, and more local and regional talent to be announced.
For tickets and schedules, visit mcfwf.com.
BY CARRINGTON FOX
PHOTOGRAPHS BY ANGELINA
CASTILLO,
ERIC ENGLAND, AND JANET KURTZ
Gatlinburg’s ultimate destination for great food, live music, and unforgettable experiences.
Visit us at 644 Parkway Gatlinburg, TN
Monday-Sunday: 11AM-Close
Tennessee’s Favorite Diner
Enjoy southern hospitality and gourmet cuisine while celebrating the legendary artists of Sun Records.
Monday-Thursday: 8AM-4PM
Friday-Sunday: 7AM-7PM
Visit us at 646 Parkway Gatlinburg, TN
Oh Joy, Oh Rpture Unforeseen
The La Bella Notte Patrons Party strikes a chord before the main act
Luciano Pavarotti is noted as saying, “It is so important for people at a young age to be invited to embrace classical music and opera.” And that is exactly the mission of the Nashville Opera’s vital Opera On Wheels program. That sentiment pervaded the minds of many who gathered at the beautiful home of Britton and Norris Nielsen for the La Bella Notte Patrons Party.
As guests moved through the Nielsens’ home, admiring their collection of art and antiques, co-chairs Jennifer Harris and Katie Marchetti, along with Patrons Party chair Anne Whetsell, visited with them. Expert servers passed silver trays of tasty hors d’oeuvres from Catering By Johnny Haffner. Throughout the evening, the chairs and select board members shared the story of the keys Jennifer and others were wearing around their necks: Purchase a key, and you’d get a chance to open the treasure chest at La Bella Notte. The treasure? A strand of decadent pearls donated by a private collector.
As guests gathered in the living room, John Hoomes, CEO and artistic director of Nashville Opera, thanked everyone for their continued support. He noted that in the last year, through the Opera On Wheels program, the opera had reached over 100 schools — with more on the waiting list. Katie and Jennifer also thanked supporters. “Growing up, there were no opportunities to go to see an opera,” Katie said, noting she’d lived in a small town. “It is a tribute to everyone in the room who works to bring opera to the community through Opera On Wheels.”
BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND
Zachary Taylor, Yeonjae Cho, Katherine Kincaid, Keaton Brown, Benjamin Pessognelli
Nicholas and Maud McClay, Stacy Widelitz
Co-chair Jennifer Harris, Yeenee Leri, co-chair Katie Marchetti
Reed Bogle, Sandra Frank
Patrick Clark, Esther Swink
Molly Schneider, Sandra Frank, Britton Nielsen
Gracious Service + Creative Cuisine
Serving the Nashville community for over 17 years, G Catering stands as one of the city’s premier caterers delivering spectacular cuisine and unforgettable experiences for every occasion.
Let us help you create the kind of memories that linger far beyond the last toast. Book Today.
Blood Orange Margarita
Photo for G Catering by Burnt Out Projects
WellCultivted Life
The Antiques & Garden Show Preview Party was a feast for the senses
The atmosphere was energetic as donors and supporters once again arrived at the Music City Center for the Antiques & Garden Show of Nashville Benefactor’s Reception and Preview Party. Groups of friends — many wisely wearing comfortable shoes — browsed the beautifully decorated booths of antique dealers, jewelers, artists and garden aficionados.
The Antiques & Garden Show of Nashville — which supports Cheekwood Estate & Gardens and the Economic Club of Nashville (ECON), and is presented by Northern Trust — is one of the first social events of the new year. Funds raised by the show have provided essential programming for the community. This year’s event was particularly special, as the show celebrated its 35th year. Co-chairs Paige Hill and Dawn Looney chose the theme Cultivating Home: Life Well Tended, decorating with patterned fabrics created by partners Fabricut, Jean Monro and Clarence House. Celebrated designer and philanthropist Bunny Williams and her longtime business partner Elizabeth Lawrence were recognized as honorary co-chairs.
As guests entered, they encountered a garden showcase resembling a green field — designed by Peter Grimaldi, Cheekwood vice president of gardens and facilities, and Mary Weber, Cheekwood director of horticulture — dotted with 2025 artist in residence Lewis Miller’s iconic floral sheep in pastel hues. After a brief stop for a photo in front of the entrance garden, revelers continued through the showroom. Antique experts carefully guided novices to items that might interest their sensibilities, while the pros made beelines straight to their favorite vendors. Unsurprisingly, quite a few special pieces went home with happy shoppers.
The Antiques & Garden Show of Nashville Preview Party kicked off a weekend-long series of events. This year, the Friday morning keynote lecture was a conversation between actress, model and design enthusiast Brooke Shields and her longtime collaborator and friend, British designer David Flint Wood.
BY JANET
KURTZ PHOTOGRAPHS BY ERIC ENGLAND
Sylvia Bradbury, Laura Niewold
Cheekwood’s entry garden, designed by Peter Grimaldi and Mary Weber, featuring Lewis Miller’s iconic floral sheep
Co-chairs Dawn Looney, Paige Hill
Pamela Bollinger, Tina and Andy Piper
Cathy Jackson, Jane MacLeod
Hunter and Natalie Lyles, Bunny and Mike Blackburn
Vicki Horne, Apphia Maxima
Troy Villager and Jack Boone
Kelly Crockett, Leigh Anne McWhorter
Crispin Menefee, Ashley Byrd, Ashley Goldman, Alice Rolli
Elle McCulty, Becky Filipski, Chance Hardy Avery Stanley, Wesley Stanley
Andrew and Marianne Byrd, Eleanor Warriner
Diana Robbins, Elizabeth Hawkins, Amanda Dunlap, Rachel Morris
Barbara Burns, Anne Nesbitt, Ashely Rosen, Debbie Best
Ann Marie McNamara, Rebecca Collins, Caldwell Collins and Bill Israel
Mallory Culbert, Sarah Malloy, Christy Doramus
Brande Thomas, Suzanne Smothers
Jeanne Tardif, Kelley Beaman, Brady Wardlaw
Belinda Berry, Thomas Barrett
Peter Depp and Jay Joyner
Mary and Terry MacRae
Anne Elizabeth McIntosh, Angela Bostelman, Kindy Hensler
Lynn and Ron Samuels
Barry Stowe, Emily Humphreys
Clare Lundy, Olivia Dial
Paloma
2 OZ TITO’S HANDMADE VODKA
2 OZ GRAPEFRUIT JUICE
2 OZ SPARKLING WATER
½ OZ LIME JUICE
Add all ingredients to a glass with ice. Stir and garnish with a grapefruit and lime slice.
TITO’S HANDMADE VODKA IS EXCITED TO SUPPORT
Journey to the Pst
Nashville Repertory Theatre’s 40th Anniversary Party highlights the organization’s past and future
s the doors opened at Nelson’s Green Brier Distillery, energy spilled out onto the otherwise-quiet street. Friends and longtime supporters of the Nashville Repertory Theatre filled the room to celebrate the Rep’s 40th anniversary — a significant milestone for any organization.
As guests mingled, stalwart Nashville Rep actors — Megan Murphy Chambers, Mike Sallee, Meggan Utech and more — visited with revelers. The team at Nelson’s Green Brier Distillery passed delicious hors d’oeuvres, while many guests made more than one visit to the eye-catching and delicious cheese and charcuterie display.
It would not be a Nashville Rep event without some knockout performances. To start the evening, Megan delighted the room with a rendition of “Don’t Rain on My Parade.” Revelers continued to enjoy performances — peppered with poignant moments — throughout the evening. Between songs, Nashville Rep cofounder Mac Pirkle spoke about the history of the organization. He noted that, thanks to the support of those in the room, “it has been possible for an artist to make a living, buy a home and practice their craft in Nashville.” He then asked the guests to join him in two toasts — one toast to the artists and another to the future of the Nashville Rep. After the toasts, Mac honored Gary Hoff, the Rep’s head of design, for his 25 years of service to the organization and his award-winning work on production designs.
The performances concluded with a surprise appearance from actress, singer and recording artist Liz Callaway, whose work includes acting in The Swan Princess, The Lion King II: Simba’s Pride and the original Broadway production of Miss Saigon — and most notably, providing the singing voice for the blockbuster animated film Anastasia. Liz charmed the crowd with stories of her career. “I am thankful that the producers of the movie felt like what a Russian princess really needed was someone singing with a Midwestern accent,” she joked. Liz performed a mashup of Anastasia’s “Once Upon a December” and “Journey to the Past,” holding the attention of all in the room. Guests lingered after the event, ready to support the Rep for another 40 years.
BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND
Jacob and Hayley Kupin
Midori Lockett, Meggan Utech
Clay Petrey, Amos Glass, Suzanne Petrey
Elle Wesley, Gabrielle Wesley
Mike Sallee Jr.
Liz Callaway
Lauren Shouse, Gary Hoff, Amos Glass
Eric Pasto-Crosby, Isaac Krispin, Mike Sallee Jr.
Vicki Horne, Anne Elizabeth McIntosh
Jon Lehman and Krista Ritter
Garris Wimmer, Megan Murphy Chambers, Dustin Davis
Elle Wesley, Alicia Haymer, Tamiko Robinson Steele, Susan Richardson
Norm Scarborough and Kim Hewell, Michael and Sharry Beard Holly and Ely Jones, Mary Catherine Hughes
Carrie Brewer, Annabelle Fox and Douglas Waterbury-Tieman, Stephen Kummer
HERB WILLIAMS
OPENING RECEPTION MARCH 20, 5:00 – 8:00 PM
OPENING RECEPTION MARCH 20, 5:00 – 8:00 PM
EXHIBIT OPEN THROUGH MAY 9
EXHIBIT OPEN THROUGH MAY 9 AT THE COUNTRY MUSIC HALL OF FAME® AND MUSEUM
ABOVE: Herb Williams, First Fire, 2021
EGlitzy nd Glmorous
The Ruby Gala returns for an alluring evening of fundraising
legantly attired guests arrived at Marathon Music Works for an evening of community support. Founded by Sean Kelly — one of Nfocus’ 2024 Fresh Faces of Philanthropy — the annual Ruby Gala raises crucial funds for the Vanderbilt Comprehensive Care Clinic. The clinic is a space for people living with HIV and provides respectful, compassionate, affordable medical care beyond focusing on HIV status. In addition to medical care, the organization provides patients transportation to their doctor’s appointments, a food pantry for those in need, a dental program and more.
As the dazzling crowd visited and enjoyed Champagne, official gala stylists Emily Bache and Abigail Breslin — The Wanderlust Girls — visited with guests. The energy throughout the event was jubilant as all moved to the dining room to find their tables and have their portraits taken by Anthony Romano. Hosts cleverly displayed the silent auction in the dining room, ensuring more than one passing glance at the enticing auction lots.
As revelers took their seats, Sean came to the stage to present this year’s Raffanti Award — named for Stephen Raffanti, who created the clinic. Before the presentation, Sean shared some statistics about HIV. “Out of every 100 people living with HIV, only 67% are living undetectable,” he said. “Our goal is to get to 90% in the next few years.” The 2025 award went to Tiye Link, the Healthy University program director at Nashville CARES. Tiye told the story of how she found Nashville CARES and why it means so much to her. “I love what I do,” she said. “I am going to keep doing what I am doing until the wheels come off.”
After Tiye’s moving speech, it was time for the live auction. The first lot was the famous ruby pendant necklace that the Ruby Gala auctions each year to raise funds. And raise funds, it did. This year, the necklace surpassed previous years’ donations — all to help the clinic. After the auction, it was time for a band and dancing. For many, the party continued well into the night at The Westin Nashville Hotel’s trendy L27 Rooftop Lounge.
BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND
Ashley and Darius Williams
Brian Kinsella, Rick Turner
Peter and Michelle Raffanti, Ohan and Gina Missirian
Tiye Link
Olia Zavozina and Derek McFarlin
Founder Sean Kelly, Chris Sofka
Official Ruby Gala stylists Abigail Breslin, Emily Bache
William Sutter, Megan Wilson, John Vargues
Tiye Link’s ruby slippers
Kelly Prince, Colton Watson
Amy Sofka, Bill Penz, Carole Sofka
Chad Tucker with Topher Greyce, Robert and Kandi Richie
Keipp Talbot, Patty Wright, Tom Talbot Bobby Honaker, Rob Birkhead, Cya Inhale, Charlie Daniels
Stephen and Lucy Raffanti, Sean Kelly
Brian Schmidt, Logan Smith, Will Sawyer, David Rapley
Adam McLintock, Stacey Roth Kassem Bourgi, David Haas
APRIL15,2025
A P R I L 1 5 , 2 0 2 5
7:00PM
7 : 0 0 P M
Exclusive6:00PMaccessforVIPguests
Exclusive 6:00 PM access for VIP guests
ThePowerofthePurse®istransforming intoauniquecocktailfundraisercelebrating women,connection,andimpact.Guestswill savorinnovativedishescraftedbyfemale chefs,enjoysignaturecocktails,experience liveentertainment,andparticipateina one-of-a-kindliveauctionfeaturingcurated pursesandexclusiveitems.
The Power of the Purse® is transforming into a unique cocktail fundraiser celebrating women, connection, and impact. Guests will savor innovative dishes crafted by female chefs f , enjoy signature cocktails, experience live entertainment, and participate in a one-of-a-kind live auction featuring curated purses and exclusive items.
AN EVENING AT
Reserveyourspottodayforthispowerfulnightof purposeandcelebration! ScantheQRCodetolearn aboutSponsorshipOpportunitiesandtoPurchaseTickets.
Reserve your spot today for this powerful night of purpose and celebration! Scan the QR Code to learn about Sponsorship Opportunities and to Purchase Tickets.
Reimaginedafter27years
HostedbyTheWomen’sFundattheCommunityFoundation,ThePowerofthePurse®bringstogether supportersofprogramsthatempowerwomenandgirlsinMiddleTennessee.Thisannualgatheringcelebrates theimpactofTheWomen’sFundanditsnonprofitpartnerscommittedtotransforminglivesthrougheconomic self-sufficiency,violenceprevention,andpromotionofwell-beingandtalent.
Nowinits27thyear,theeventhasbeencompletelyreimaginedtoofferan inspiring,immersivewaytoexperiencephilanthropyandconnectwith organizationsdrivingchange.Joinusforaneveningofpurposeandpossibility!
LearnmoreatTheWomensFund.com
Melody nd Mystery on the Mediterrnen
La Bella Notte charms and delights
In its 31st year, La Bella Notte is no longer a well-kept secret. This year’s crowd gathered at a new venue, 1 Hotel Nashville, to bask in legendary music, magnificent voices and sweeping drama, while raising funds for Nashville Opera’s education and engagement programs. Co-chairs Jennifer Harris and Katie Marchetti orchestrated a gorgeous evening packed with talent, inspired by the theme Midnight Around the Mediterranean. “We’ve been copacetic the whole time,” said Katie. “Does anybody say that anymore?”
Exotic hues and textures included velvet cloths in shades of desert sand topped with delicate white blooms — baby’s breath, jasmine, eucalyptus and lunaria. (You might recognize lunaria as the “silver dollar plant.”) Grecian chairs were upholstered in dreamy pale oceanblue velvet. The vessels that held the centerpieces looked like breezeblown linen, treated with a stiffening essence that could support the airy blooms, all inspired by Melissa Broadwell of Vintage Florals. Roving troubadour Miles Aubrey played acoustic guitar during cocktails, while guests perused the silent auction options. Sporting a leather cowboy hat and long black coat, Miles shifted to riveting electric riffs to open dinner.
1 Kitchen’s culinary creativity began with passed hors d’oeuvres: truffle ricotta crisps hinting of spring clover, bite-sized chicken croquettes, and smoked salmon with roe on toast. A top-flight dinner kicked off with panzanella and a beet-and-farro salad, followed by braised short ribs and seared sea bass, served with two family-style dishes of truffle parmesan polenta and spiced couscous salad. An unusual and refreshing dinner dynamic.
All the featured vocalists wowed the crowd with vibrant coloratura and resonant tenors across octaves. Featured artist Alysha Nesbitt — surely one of the most beautiful women to appear in Nashville in any venue — wore a simple bright red gown. She was one of the 2023 Mary Ragland Emerging Artists and a member of the 2020 HBCU Fellowship cohort.
Rick Ewing whispered, “In the future, you’ll tell people this is when you first heard Alysha Nesbitt sing. She will be that famous.” At the end of her too-short aria, both men and women wept at the glistening beauty of her voice. Those magic moments crystallized the evening in perfection. Everything was copacetic.
BY BETH ALEXANDER PHOTOGRAPHS BY PEYTON HOGE
Honorary chair Kristin Chenoweth
Sykes and Ann Cargile, John Hoomes
Co-chairs Jennifer Harris, Katie Marchetti
Mary and Larry Wieck
Ann Gilbert, Chuck White, Morel Enoch
Stephen Carey, Alysha Nesbitt
Lauren Coy, Jessie Beegle, Kate Gardner, co-chair Katie Marchetti, Yeenee Leri, Lianne Montague
Emily Melton, Rachel Melton, Sarah Melton, Dirk Melton
Stacy Widelitz
Samantha Valentine David and Janice Morgan, Cynthia and Elliot Himmelfarb
Mary Ragland Emerging Artists Katherine Kincaid, Zachary Taylor, Keaton Brown, Yeonjae Cho
Robert Helvey, Carol Penterman, Will Shutes
Lynn and Elizabeth Greer
Patrick and Monica Conley
Friends of Nashville Opera Friends of Nashville Opera
wish to thank everyone who generously supported
wish to thank everyone who generously supported
Nashville Opera's Education and Engagement Programs
Nashville Opera's Education and Engagement Programs at the thirty-first at the thirty-first
LaBellaNotte LaBellaNotte
Thank you to honorary gala chair Kristin Chenoweth
Thank you to honorary gala chair Kristin Chenoweth and co-chairs Katie Marchetti and Jennifer Harris, Marchetti and Jennifer Harris,
Belle Meade
Legends Ridge
Listen to Your Hert
Spirits soared at the annual Heart Gala
Upon arriving at the Grand Hyatt Nashville, attendees at the 51st annual Heart Gala made their way up to the fourth floor for an elegant black-tie affair. Guests mingled and enjoyed hors d’oeuvres while a string quartet played — until the Summit Ballroom doors opened, revealing a red-tinted setup. Dinner included spinach salad, grouper and short ribs, and a delightful duo of desserts.
Emcee Lauren Lowrey took the stage alongside chair Mitch Edgeworth. Lauren discussed the scary heart event she experienced after the birth of her second child, while Mitch declared the evening both a celebration and a call to action. He later shared his personal experience with heart disease, noting that he lost his father to the condition and that his daughter had also undergone two heart surgeries.
After a video about the American Heart Association’s focus on equity, advocacy, knowledge and discovery, Nashville chapter executive director Annie Thornhill spoke further about the organization’s mission. Mitch returned to the stage to praise this year’s Leaders of Impact nominees, who raised upward of $95,000 for the cause.
Later, hosts presented the William T. Coakley Award to Dr. Herman Williams and Jeannie Williams to honor their commitment to the AHA. They also recognized the Marshall family, this year’s Heart Gala Survivors. When the couple’s daughter was born with a heart defect and underwent surgery at just two days old, the Marshalls learned about the importance of early detection — a cause that they’re now passionate about.
These meaningful moments were punctuated by a performance from singer-songwriter Hannah Ellis and a lively auction feauturing items like trips, VIP experiences and golf memberships.
Mitch wrapped up the program on a high note, announcing that the event had raised nearly $1.5 million — a record for the organization. “Let’s carry it into 2026!” said William Haugh, next year’s Heart Gala chair.
Naturally, the night didn’t end there. The Music City Sound took the stage for the late party, getting the crowd dancing to tunes such as “Signed, Sealed, Delivered (I’m Yours)” and “Ain’t No Mountain High Enough.” Attendees left the bash with their hearts full and ready for the year ahead.
BY PAIGE GAWLEY
PHOTOGRAPHS BY MICHAEL SCOTT EVANS
Herman and Jeannie Williams
Cole Williams, Herman Williams, Annie Thornhill, Jeannie Williams, Mary-Grace Cozart
Chair Mitch Edgeworth and Kimberly Edgeworth
Brittany and William Haugh
Katie Ann Edgeworth, Caroline Edgeworth, Campbell Edgeworth
Emily Shirden, Charlie and Jessica Toney
Monique DeBoliac, Savannah Maddison, Lauren Lowrey and Blake Lewis
Nancy and Keith Gregg
Tom and Lori Ozburn
Annie Thornhill, Sophie Marini
Trip and Leslie DeMoss, Taylor and Kit Sawyer
Haley Young, Kaleb England
Julia Kunlo, Luke Denton, Corrin Hein
Walter Clair and Deborah Webster-Clair, Lauren and Seth Karp
Nicollette and Mario Vizuet
Andre and Jeani Olivier
GERI G. BEAUTY
20%
One time use only. May not be combined with any other treatment. No cash value. May not be used towards Gift Card purchase. Expiration date 12/31/24. Excludes packages.
Skin Cancer | Acne | Eczema | Moles | Rosacea | Warts Treat Sun Damage/Wrinkles | Botox | Body Contouring/Fat Reduction | Dermal Fillers with (Restylane, Juvederm, Sculptra) Facial Peels, (Glycolic, TCA, Microdermabrasion) Mayo Clinic Trained Independently Owned and Operated
(615) 212-2517 (615) 212-2711
6825 Kingery Highway (Route 83) 630.321.0303
Court 847.304.0303 Dr. Jeffrey BertiDr. Toula Berti
BARRINGTON
Meninful, Productive nd Contented Lives
Celebrating Father Ryan High School’s 100th school year at the 48th annual Legacy Gala
Forging a tradition of faith, knowledge and service, Father Ryan High School opened its doors in 1925. Now, the school celebrates a milestone anniversary: 100 years. Father Ryan president Paul Davis, class of 1981, welcomed nearly 600 members of the Father Ryan community — alumni, parents, board members, faculty, sponsors and friends — to the Music City Center for the school’s 46th annual Legacy Gala.
The evening included a reception previewing silent auction items, like Old Dominion concert tickets and Nashville Predators suite packages. Guests knew it was time for dinner when a chorus of bagpipes played by Julian Gomez, class of 1986, led them into the ballroom for an invocation, prayer, Champagne toast and more. Revelers enjoyed a native greens salad, Leiper’s Fork Distillery whiskey-braised short ribs, and chicken breast stuffed with spinach and mushrooms. For dessert, they could choose between orange olive oil cake and pear chocolate mascarpone cake.
During his opening remarks, Paul shared testimonials written by alumni reflecting on their time at Father Ryan. One poignant submission came from Monsignor Owen Campion, class of 1958. “As a Father Ryan student, I was part of an institution second to none in Nashville,” he said. “It stood upon and offered to us — not just data learned in classrooms — but a blueprint for meaningful, productive and contented lives.”
The evening’s live auction featured enticing lots, like a dinner with two bishops at Bishop J. Mark Spalding’s home, a Hunt Brothers Pizza NASCAR Experience with driver Joey Logano, and an exclusive boat cruise with dinner at the Cedar Creek Yacht Club. The event raised crucial funds for tuition assistance, and the festivities concluded with cocktails and dancing.
The 100Years of Father Ryan celebration is actually a two-year celebration, which began at last September’s Community Celebration event and continues through May 2026, when the school graduates its 100th class.
BY MELISSA CORBIN PHOTOGRAPHS BY KRIS RAE
Dani Trent, Sara Atwood
Luke Tamburin, Mary and Barry Tamburin
Robin and Michael Mudd, Helen and Tim Morales, Bubba and Chris Donnelly
Frederick and Monica Strobel, Kerry and Matt Carden
Randy Akin, Mary Catherine Akin, Bree Thibeault, Andrew and Victoria Morales
Co-chairs Chris Donnelly, Lucy Blair
Julian Gomez
Jordan Greenwell, Cara Hunter, Evanne and Richard Galat
Elaine and Worcester Bryan Sherri Chandler, Teresa Lazenby
Jim and Deborah Varallo, Millard Choate, Tommy McBride
Didacus and Dimmy Onodingene
Kyle and Sara Stephens
Samanthia and Chase Frith, Laura Cloud
John Henry Smith and Marie Smith, Sarah and Jody Orellana
Kierston Cook, Ryan Bednar
Relevé
The Ballet Ball Patrons Party pirouettes into the future
The home of John Lutz provided the perfect setting for the 2025 Ballet Ball Patrons Party. Co-chairs Angela Bostelman-Kaczmarek and Ana Cristina Cash welcomed guests and shared their excitement for the upcoming Ballet Ball. Honorary chair Vicki Horne moved through the crowd, seamlessly weaving details of the event into conversations and building anticipation among supporters. Company dancers Jasper Keck and Anna Funakura — dressed in Italian Renaissance regalia — greeted guests upon arrival.
Attendees enjoyed cocktails and delectable hors d’oeuvres from Flavor Catering. Sushi rolls from Virago were a decadent surprise, vanishing quickly as trays circulated through the room. Hostess extraordinaire Anne Elizabeth McIntosh of Host & Toast Luxury curated a lavish cheese and charcuterie board that spanned the dining room table.
As the evening progressed, guests gathered to hear from Nick Mullikin, artistic director and CEO of the Nashville Ballet, and Patrons Party chairs. They expressed heartfelt gratitude to those who have supported the ballet over the years. Angela noted how delighted she was to feel the energy in the room, saying “We’ve been working on this event for almost a year and I am beyond excited to finally be together to lift up Nashville Ballet.” Nick shared compelling statistics on the number of children introduced to ballet and the transformative impact it has had on their lives. “It isn’t just the arts — it’s lives that you are changing and improving each and every year,” he emphasized.
Angela and Ana Cristina thanked the sponsors and highlighted the Italian Renaissance theme that will be woven throughout the Ballet Ball. They also took a moment to acknowledge the essential contributions of individual and corporate sponsors, whose support ensures the event’s success. Vicki followed with a heartfelt thank you to the Nashville Ballet team for their dedication and the countless hours they devote to making Ballet Ball possible.
BY JANET KURTZ PHOTOGRAPHS BY ERIC ENGLAND
Evelyn Cate Galletti, Apphia Maxima
Brent Bell, Lee Pratt, Stephen Frohsin
Tom Kaczmarek and co-chair Angela Bostelman-Kaczmarek, Nick Mullikin, John Carter Cash and co-chair Ana Cristina Cash
Laura Niewold, honorary chair Vicki Horne, Anne Elizabeth McIntosh
Rob Turner and Jay Jones
Jasper Keck, Anna Funakura, Amy and Owen Joyner
André and Dorothea Churchwell, Kaki Pulliam
Belmont University
BEFORE BELMONT UNIVERSITY became one of the nation’s most acclaimed music business schools, its property was already rich in history.
In 1889 — way before there was such a thing as country stardom or Music Row — Susan L. Heron and Ida B. Hood founded a women’s college on what was then the Belle Monte estate. The two Philadelphian principals sought to foster an environment that empowered female students to lead purposeful lives through intellectual, cultural and social learning.
Despite the dilapidated conditions of the property, the resilient historic Bell Tower — now the university’s iconic symbol — encouraged Susan and Ida to move forward. They opened Belmont College for Young Women in 1890. By 1951, the school had developed into a coeducational, four-year institution called Belmont College, and it became Belmont University in 1991.
Since then, the school has established a number of new programs. In 2003, songwriter, producer and record company owner Mike Curb established Belmont’s Mike Curb College of Entertainment and Music Business, paving the way for generations of young entertainment professionals to pursue the field.
Today, Belmont University enrolls nearly 9,000 students from across the world and is recognized globally for its state-of-the-art academic programs.
BY MADELEINE BRADFORD PHOTOGRAPHS BY COURTESY OF BELMONT UNIVERSITY ARCHIVES AND SPECIAL COLLECTIONS
