The Foodie Issue
PRIME & PINT A CULINARY HAVEN
THE FARM-TO-TABLE BUTCHER LIGHT HILL MEATS
YOGA POSES AND BREATHWORK SIMPLIFYING GUT HEALTH
JOEY’S ITALIAN ICES HOME-MADE SWEET TREATS
Plastic Surgeries
Botox • Injectable Fillers
Medical Skin Care Products
Microneedling Chemical Peels
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A letter from the Publisher
KATHY FOX
PUBLISHER | EDITOR IN CHIEF
This is one of my favorite issues to work on, and I am excited to bring you our annual foodie edition. From Nashville to Columbia, you will discover various features that will tantalize your taste buds and share the joy of good food in Middle Tennessee and beyond.
In this issue, the cover story spotlights the newly opened Prime & Pint in Columbia, where owner Gabe Howard shares his passion for high-quality clean food with the community. Our “Restaurant Special Feature” showcases high-end delectable restaurants with a taste of Germany included along the way.
Dive into the pages to learn about a farm-to-table butcher in Spring Hill, read how Amy Montgomery opens her home to serve a delicious dinner experience for guests, and savor details about tasty vegan food you won’t believe is vegan. If you missed the bread-baking craze, don’t worry we also share the must-have tools to start your breadmaking journey.
Get ready for delicious fare as we highlight the new era at the Factory at Franklin and its many tasty dining establishments, take a trip through the Southern flavors of North Alabama’s foodie scene, and check out Joey’s Italian Ices, as we spotlight the healthy sweet treats served. This edition also showcases fall fashion trends, a new coworking space in Columbia, and how yoga can improve your gut health.
Remember to prioritize your health and the food you eat matters! As we observe Breast Cancer Awareness Month in October, remember to schedule a mammogram a step that could save your life. In closing, please know the local businesses and restaurants featured in this issue extend their heartfelt gratitude for your patronage.
Buon appetito, piatto pulito!
CONNECT WITH US
PUBLISHER
EDITOR IN CHIEF
Kathy Fox
DESIGNER | ART DIRECTOR
Shelly Wells
DIGITAL DIRECTOR
Donna Walker
CONTRIBUTING WRITERS
Katie Baker
Aubree P. Burns
Carris Campbell
Lydia Fowler
Kathy Fox
Jackie Harmon
Amy Montgomery
Lauren Neale
Adam York
PHOTOGRAPHERS
Caleb Chandler
Kathy Fox
Ross Jaynes Visual Media Co.
Bradon Parsons
Zach St. Ward
Nathan Zucker
ONLINE maurycountyliving.com
SOCIAL MEDIA
@maurycountyliving
ADVERTISING OPPORTUNITIES musiccitypublications@gmail.com
RESTAURANT Special Feature
From Columbia to Nashville, Middle Tennessee’s culinary scene offers a wealth of upscale dining options for even the most discerning connoisseur. Picture ordering a beautifully marbled ribeye steak, cooked to perfection with a caramelized crust and a juicy tender pink interior. It's accompanied by garlic mashed potatoes, sautéed asparagus, and a rich, flavorful peppercorn sauce. Paired with a glass of full-bodied red wine, this meal offers a sensory delight with every bite. Whether you prefer Wagyu or Prime, Oscar or Wellington, rare or well-done, these featured restaurants offer an exceptional dining experience no matter your cuisine preference. If you are in the mood for something more casual, we share a taste of Germany for your Bavarian delight where it’s Oktoberfest every day!
By Kathy Fox
WhenPrime & Pint opened its doors this past April, it marked the beginning of a new era in Columbia, Tennessee's dining scene. For those craving high-quality, clean food without the trek to Nashville, Prime & Pint offers a refreshing alternative, all while staying deeply connected to the local community.
The inspiration behind Prime & Pint goes beyond merely offering a place to eat. "For me, it was always about giving back to the community," explained proprietor Gabe Howard. “We started Prime & Pint as a community-centric public house and wanted to focus on quality clean food. Knowing where your food comes from is important. Transparency in the farms where we get the meat from to transparency in the kitchen where the food is prepared that's why we chose to have an open kitchen concept. You should be able to look into every restaurant kitchen because if you could you probably wouldn't eat there anymore.”
PRIME & PINT PROUDLY COLLABORATES WITH REGIONAL FARMS SUCH AS KLD FARMS FOR BEEF, RED HILL FARMS FOR PORK, PIG & LEAF AND FARM & FIDDLE FOR PRODUCE, AND FOREST SPORE FOR MUSHROOMS, WHICH ARE USED IN THE MUSHROOM BOLOGNESE — DELIZIOSA!
The commitment to quality clean food is evident in Howard’s sourcing practices, as he prioritizes local suppliers whenever possible. While not everything on the menu is locally sourced due to seasonal limitations, the restaurant proudly collaborates with regional farms such as KLD Farms for beef, Red Hill Farms for pork, Pig & Leaf and Farm & Fiddle for produce, and Forest Spore for mushrooms which are used in the Mushroom Bolognese deliziosa!
Given the emphasis on fresh ingredients, the menu at Prime & Pint is designed to evolve with the seasons, with changes expected quarterly. Despite being relatively new, some dishes have already emerged as customer favorites. The filet mignon tops the list, closely followed by the Chef's Fish of the Day, which has featured options like halibut and grouper, sourced from the coasts and the Gulf, always fresh and never frozen. For crab cake lovers, the Lump Crab Cake (left page) is a flavor explosion. Don’t forget the sides Creamy Grits, Truffle Fries, and White Cheddar Mac & Cheese with Bacon won’t disappoint.
The ambiance at Prime & Pint is crafted to offer an elevated dining experience without pretense. "We wanted it to be an elevated experience but with something for everyone on the menu," said Howard. This philosophy extends to their pricing, as they strive to avoid being labeled as the "expensive place in town," instead positioning themselves as a community-centric, elevated dining option. Whether you dine in for lunch or dinner or stop by for Sunday Brunch, the diverse menu offers a variety of options to suit even the most particular connoiseur. From the Prime Burger or Chicken Cordon Bleu to the house-made Carolina Cathead Biscuits available for brunch, your tummy will be pleasantly pleased.
Prime & Pint boasts what is likely the largest bourbon selection in Maury County, featuring several rare and hard-to-find bottles. This extensive offering isn't limited to bourbon; their tequila and Tennessee whiskey collections are equally impressive, reflecting Howard’s passion for quality spirits. The Blackberry Bourbon Smash is a colorful and sophisticated choice! For the wine enthusiast, don’t despair, the selection of wine is bountiful including Opus One and other high-end wines.
The restaurant also doubles as a retail butcher shop, a concept that evolved from an initial plan to open just a butcher shop. With the closure of Tallgrass Meat Market, Howard saw a void in the community that needed to be filled. The restaurant's head butcher, Chef Jon Newman, brings his expertise in meat preparation, ensuring every cut served is of the highest quality.
The butcher shop features meat from the same local farms that supply the restaurant. With a selection of fresh and dry-aged meats available, along with other gourmet items like heirloom-quality cast iron Smithey cookware and meat seasonings, the butcher shop concept is fulfilling a personalized meat service for professional and home chefs in the community.
At the helm of the scratch kitchen is Chef Paul Sellas, a secondgeneration chef with a rich background in seafood and fine dining. Having honed his skills along the coast and in various prestigious roles, he and his team, including his daughter Yanna, create mouthwatering culinary delights cooked to perfection.
PRIME & PINT'S CRÈME BRÛLÉE IS MADE ENTIRELY IN-HOUSE AND IS FREQUENTLY LAUDED AS ONE OF THE BEST AROUND.
Desserts at Prime & Pint are a mix of house-made delights and locally sourced treats. Their Crème Brûlée, for example, is made entirely in-house and is frequently lauded as one of the best around. For those wanting something fruity, the scratch-made Warm Apple Turnover, topped with local Hattie Jane’s ice cream, is not to be missed. Another favorite is the Chocolate Ganache Cheesecake which is locally sourced and completed with a house-made Coffee Cream Anglaise.
In essence, Prime & Pint is more than just a restaurant; it's a testament to what can be achieved when passion for quality food and community come together. Whether you're stopping for a steak dinner, a rare bourbon, or simply to pick up some fresh meat at the butcher shop, Prime & Pint offers an experience that’s as authentic as it is delicious.
For additional information or to make a reservation visit primeandpint.com. Reservations are not required but recommended and can also be made by calling them at (931) 350-0000. Follow them on social media at @primeandpint n
By Kathy Fox
Adiningexperience at Perry's Steakhouse & Grille in Franklin, Tennessee, can be characterized by its blend of upscale ambiance, exceptional service, and topnotch cuisine. You are greeted with a sophisticated welcoming atmosphere as you enter the 11,000-square-foot restaurant. The decor perfectly balances modern chic and classic refinement, featuring dark wood accents, plush leather seating, and tasteful lighting that creates a warm, inviting glow. Each table is meticulously set, promising an evening of luxury and comfort or a standout lunch served only on Fridays.
In February 2021, Perry’s opened in Cool Springs presenting patrons with a spacious dining room with a view of the open kitchen, four beautifully appointed private dining rooms perfect for groups and special events, and a stunning see-through floor-to-ceiling wine wall with a view of Bar 79®. Perry’s was founded more than four decades ago as a small butcher shop in Texas and the menu today features a variety of high-quality dishes with a focus on serving the highest-quality steaks including Perry’s Reserve Texas Akaushi Wagyu, True Japanese A-5 Wagyu, USDA-aged PRIME
Angus, and Certified Upper Choice beef. Each steak is carefully hand-selected and expertly prepared to ensure the perfect balance of flavor and tenderness. Guests also have the option of customizing their steak with signature sauces, styles, and toppers even Koji-aging, a Japanese technique that enhances meat flavor and texture to create umami-rich steaks. The Chateaubriand Three Ways, served on a warm cast iron plate, with three signature toppers is a steak lover's dream!
EACH STEAK IS CAREFULLY HAND-SELECTED AND EXPERTLY PREPARED TO ENSURE THE PERFECT BALANCE OF FLAVOR AND TENDERNESS. GUESTS ALSO HAVE THE OPTION OF CUSTOMIZING THEIR STEAK WITH SIGNATURE SAUCES, STYLES, AND TOPPERS EVEN KOJI-AGING, A JAPANESE TECHNIQUE THAT ENHANCES MEAT FLAVOR AND TEXTURE TO CREATE UMAMI-RICH STEAKS. THE CHATEAUBRIAND THREE WAYS, SERVED ON A WARM CAST IRON PLATE, WITH THREE SIGNATURE TOPPERS IS A STEAK LOVER'S DREAM!
THE FAMOUS PORK CHOP A SEVENFINGER-HIGH DINNER CHOP THAT IS SLOW-SMOKED, CARAMELIZED AND SERVED WITH HOUSE-MADE APPLESAUCE, CARVED TABLESIDE FOR A TOUCH OF FLAIR.
An unexpected steakhouse specialty at Perry's is the Famous Pork Chop. It is a seven-finger-high dinner chop that is slow-smoked, caramelized and served with house-made applesauce, carved tableside for a touch of flair the lunch portion is a tad smaller at a whopping 18-20 ounces. The sweet and smoky sizzling chop is hand-selected, rubbed with proprietary seasoning and cured, then roasted for four to six hours on a rotisserie with pecan wood. The generously-sized signature chop often results in leftovers for guests, so Perry’s created recipes that are available on their website, extending the Rare and Well Done® experience for their guests at home.
The diverse menu also includes an impressive selection of seafood, appetizers, sides, and desserts all crafted with the same attention to detail and culinary expertise as each dish arrives artfully presented, making the dining experience as visually appealing as it is delicious. The Pan Seared Sea Bass served with creamy corn and red pepper coulis, simply melts in your mouth, and with modifications can be dairyfree. Perry’s also offers a full gluten-free menu and options for vegan and vegetarian guests including a Vegan Skillet Chopped Steak.
Patrons will find seasonal off-menu features crafted by its Master Development Chef, Rick Moonen. He is James Beard Foundation recognized and hailed as the nation's foremost seafood expert who is also in the American Culinary Hall of Fame.
Bar 79®, named after the year Perry's was founded, boasts an extensive selection of wines and spirits that can be enjoyed while dining, at the stunning island bar, or on the large patio with seating for up to 46. Guests can indulge in Perry’s prestigious wine portfolio including five varietals of Perry’s Reserve Wines or try a handcrafted cocktail from a creative mixology list of 15 selections including Perry’s Hog-Hattan topped with Perry’s Famous Pork Chop Bites and Luxardo cherries. The Signature Shaken Sodas offer a refreshing nonalcoholic option. Furthermore, the bar features an exciting Social Hour Monday through Friday 4 p.m. to 7 p.m. with specials on bar bites, mixology creations, and generous pours of wines by the glass, and the Steak & Tater Totters Bites appetizer is certainly a crowd-pleaser.
Perry's Steakhouse & Grille offers a refined and indulgent experience. It's an ideal choice for special occasions, business dinners, or simply a night out to enjoy high-quality food and exceptional service. The combination of a luxurious ambiance, exquisite cuisine, and attentive service ensures every visit to Perry's is memorable and satisfying, making it a standout dining destination in Franklin. By the time dessert arrives whether the decadent Nutty D'Angelo or the Dessert Trio offering a tasting of three seasonal favorites you are left with a sense of satisfaction and a desire to return.
To make a reservation go to OpenTable or call (615) 721-7781. For additional information or to order Perry’s famous chop, signature steak butter and seasoning, steak packages, or steak knives from Perry’s Online Market visit perryssteakhouse.com n
HALLS Chophouse
THE ART OF FINE DINING
HallsChophouse has quickly become one of Nashville’s favorite dining destinations, more than earning its moniker “The Nashville Steakhouse.” Halls truly has it all from the finest steaks money can buy to an extensive wine list and hearty family-style sides. But it’s the top-tier service and warmth of the staff that really set Halls Chophouse apart, and that service has resonated with locals throughout the Nashville area.
“Nashville is a town that attracts so many visitors for its entertainment and hospitality. But Halls Chophouse has really been driven by locals,” said Chad Ellis of Halls Chophouse Nashville. “We’ve built deep relationships in this community. They know they can come here and be treated right, see familiar faces, and get served an incredible meal.”
Started in Charleston in 2009, Halls has been named a Top 3 Fine Dining Restaurant in the U.S. by TripAdvisor and was chosen as Best Brunch Spot in the U.S. in Travelers’ Choice’s “Best of the Best” Restaurants awards. The restaurant is family-owned and operated by the Halls, whose family motto has long been “Service Before Self.”
PHOTOS PROVIDED BY HALLS CHOPHOUSE
The restaurant occupies the ground floor space in the Broadwest office tower at 1600 West End Avenue near downtown Nashville. It boasts more than 10,000 square feet of indoor space, including a stunning main bar with live music and Bill’s Bar, a cozy retreat tucked away in the back of the restaurant. There’s also a generous 2,500-square-foot patio for outdoor dining. Access is also easy, with a location close to interstates and major surface roads and convenient valet and self-parking options within the building.
Once inside, Halls Chophouse guests enjoy USDA Prime steaks sourced from Allen Brothers of Chicago, the premier purveyor of the finest meats. Halls steaks from Allen Brothers are hand-selected, meticulously aged, and hand-cut to precise proportions.
Steak options include filet mignon, dry-aged steaks, New York strip steak, ribeye, and porterhouse. No matter which steak you choose, you can accompany it with luxurious add-ons such as truffle butter or caramelized onions and mushrooms. Diners who aren’t in the mood for red meat can enjoy the freshest seafood, which is flown in daily, including chilled lobster tail and oysters. Side dishes are served family-style and are generously portioned out by Halls’ attentive servers. Guest favorites include the Pepperjack Creamed Corn Skillet and Lobster & Smoked Bacon Mac ’N Cheese.
HALLS REGULARLY RECEIVES BEST OF AWARDS OF EXCELLENCE FROM WINE SPECTATOR MAGAZINE FEATURING AN ENTRYWAY WINE REFRIGERATOR THAT HOLDS MORE THAN 1,600 BOTTLES.
Signature cocktails include the Hot Pepper Martini, Halls Old Fashioned, and Bill’s Bramble, a bourbon, blackberry, and maple concoction. Halls also offers a collection of bourbons and tequilas that you won’t find anyplace else in town. And if wine is your preference, Halls regularly receives Best of Awards of Excellence from Wine Spectator magazine featuring an entryway wine refrigerator that holds more than 1,600 bottles.
Beyond being a go-to destination for special dinners, Halls is also a terrific option for a downtown lunch date. Lunch is served Monday through Saturday, with menu classics including the Halls Chophouse Cheeseburger, Prime Ribeye Steak Sandwich, and its signature Classic Wedge Salad.
Perhaps the most beloved service at Halls is its Sunday Gospel Brunch. Every Sunday, guests are treated to live gospel music to go along with delectable brunch treats like French Toast, Southern Sweet Potato Pancakes, a host of omelet options, and much more.
“Our guests love that they can come for dinner, lunch, or brunch and enjoy a different menu and different experience but always receive the warm and exemplary service they come to expect from Halls,” added Ellis. “It’s truly an “every meal, every day” destination.”
Above all, the Halls’ team welcomes their guests as if they, too, are part of the Halls family. It’s a signature service you don’t want to miss. There is no better destination to unwind or celebrate with friends old and new than Halls Chophouse Nashville.
For additional information visit hallschophouse.com and follow them on social media at @hallsnashville. To make a reservation call (615) 246-6000 or book online via RESY.com. n
BobBAVARIAN BIERHAUS
Krumm was stationed in various towns across Bavaria, the southern state of Germany. For a total of six years, he lived off post, learned German, built friendships with his neighbors, and experienced Germany as a local. His friend, Brian Kehl, was also assigned to temporary duty in Bavaria on numerous occasions. United by their love for Bavarian culture, food, and especially beer, Krumm and Kehl wanted to tell the story of Bavaria in Krumm’s hometown of Nashville, Tennessee. In 2017, with the support of eight like-minded friends, they opened Bavarian Bierhaus, Nashville’s only authentic German bierhall.
PHOTOS PROVIDED BY BAVARIAN BIERHAUS
On the west side of Opry Mills Mall, stands a facade that emulates the grand bierhalls of the world-famous Oktoberfest in Munich. The meticulously chosen decor, uniforms, and music will transport you across continents to experience Munich right here in Music City. You will be greeted by friendly staff dressed in trachten (traditional clothing) such as lederhosen and dirndls. Bavarian flags, wreaths of dried hops, and wrought iron chandeliers hang from the vaulted ceilings. With room for 600, the expansive bierhall is flanked by wood paneling, an outdoor Biergarten, and a private dining space. Long wooden tables and communal seating encourage guests to gather, meet new friends, and have fun. No detail was overlooked when creating this bierhall inspired by dozens across Bavaria.
As its name implies, Bavarian Bierhaus offers Nashville’s largest selection of German beer, with 12 seasonally changing taps, and over 20 bottled options. The majority of beers are imported directly from Germany or brewed under the German Purity Law, Reinheitsgebot, which dates back to 1516. This law dictates that beer may only be brewed using four ingredients: water, barley, hops, and yeast. This dedication to purity and tradition ensures every sip of beer at the Bierhaus is as authentic as it gets.
THE SPEISEKARTE (MENU) AT BAVARIAN BIERHAUS IS A JOURNEY THROUGH GERMANY, FEATURING RECIPES THAT HAVE BEEN PASSED DOWN FROM FRIENDS AND FAMILY. START YOUR BAVARIAN TOUR WITH THE ICONIC GIANT PRETZEL — GREAT FOR SHARING, OR CRISPY KARTOFFELPUFFER (POTATO PANCAKES) MADE IN-HAUS DAILY.
Besides its extensive beer selection, Bavarian Bierhaus also celebrates the rich tradition of German winemaking. From crisp Rieslings to full-bodied reds, the wine list showcases the diversity and quality of German vineyards. The full bar features elaborate haus-cocktails and a variety of schnapps in a glass or off a ski, the choice is yours.
The Speisekarte (menu) at Bavarian Bierhaus is a journey through Germany, featuring recipes that have been passed down from friends and family. Start your Bavarian tour with the iconic Giant Pretzel great for sharing, or crispy Kartoffelpuffer (potato pancakes) made in-haus daily. Enjoy classic entrees such as Pork or Chicken Schnitzel a thinly pounded and breaded cutlet, fried to golden perfection and topped with savory mushroom gravy. Choose from a wide selection of juicy grilled sausages to pair with haus-made sauerkraut and spaetzle. The Schweinshaxe is a feat for those willing to brave it. This massive bone-in Pork Shank is brined for three days, then slow-roasted for six plus hours before frying to create a crispy flavorful skin. After a good meal indulge in a slice of Black Forest cake, a warm apple tart, or an after-dinner drink to help digest.
No Bavarian or Nashville dining experience is complete without live music. The centrally located stage hosts a variety of live performances every weekend, from traditional Polka bands to awardwinning Nashville musicians. Throughout the week you’ll hear the song of the Alpine Horn and upbeat Oktoberfest Pop.
KARTOFFELPUFFER (Potato
n 3 lbs. potato hash brown or fresh starchy potatoes peeled and grated
n 1 large yellow onion finely grated
n 2 teaspoons white pepper
n 2 teaspoons ground nutmeg
n 2 teaspoons salt
n ½ cup all purpose flour
1. 2. 3. 4. 5.
n 1 cup applesauce
n 2 large eggs
n neutral oil for frying
n applesauce and sour cream for serving
If using frozen hash browns, ensure they are fully thawed. For freshly peeled and grated potatoes, place in a tea towel and thoroughly wring out the liquid.
Combine above ingredients in a bowl, using hands to thoroughly mix together.
In a large frying pan, fully coat the bottom with neutral oil such as vegetable oil. Bring to medium-high heat.
Portion the mixture with 1/3 cup scoop, place in oil and flatten. Cook for a few minutes on each side or until golden brown and crispy. Transfer to paper towels to drain excess oil.
Serve warm with applesauce and sour cream.
The overall atmosphere of Bavarian Bierhaus is lively yet inviting, a testament to the Bierhaus' dedication to fostering Gemütlichkeit, a state of well-being, warmth, and friendliness a term we might call Southern Hospitality. In no time, you’ll be up on your seat doing the Chicken Dance and raising a stein to sing, “Ein Prosit, ein Prosit Der Gemütlichkeit.”
Bavarian Bierhaus is located at Opry Mills Mall, 121 Opry Mills Drive in Nashville. Take a trip to the bierhall and experience Oktoberfest every day. For additional information or to reserve a table visit bavarianbierhaus.com. Follow them on social media at @bierhausnash n
Pancakes)
LIGHT HILL MEATS
THE FARM-TO-TABLE BUTCHER
By Lauren Neale
WhenI met Ben Neale 13 years ago, there was only a small herd of cattle grazing on Ben’s rented farm. At the time, we had only dreamt of what those cows could become and never imagined how our dreams could impact the community. Fast forward, we married in 2014 and now have four beautiful children, and today have turned a hobby farm into a full-scale, farm-to-table meat business called Light Hill Meats.
PHOTOS PROVIDED BY LIGHT HILL MEATS
Light Hill Meats consists of a cow-calf farm in Giles County, a USDA-inspected processing facility in Lynnville, and a butcher shop in Spring Hill. Ben’s career experience in livestock production and business management helped carefully construct each portion of what became the entire supply chain of LHM. “While we served our customers, there were new opportunities to grow as we learned their needs,” said Ben. “I had many years of hands-on experience raising cattle and studied what produced great beef. This, in turn, provides my family and our customers with a healthy, hearty meal.”
After spending several years in communications and marketing and having spent time promoting Montana’s ranchers, I brought my experience to the business. When I was out west, and having come from the city, I learned a great deal about where and how food gets on our plates. It was eye-opening, and decided I wanted to be a voice for those in agriculture and help consumers understand what it takes to make a steak.
Together, Ben and I run Light Hill Meats; Ben, a firstgeneration cattle producer, oversees all operations and I handle the day-to-day marketing. The initial first step to growing the business from only the cowherd was opening the processing plant in 2017. Ben realized the need from other local farmers for a processor and he needed a way to get his customers their shares faster. A mile from where he grew up was an already-established facility that was looking to sell. He purchased the business and renovated it to become USDA-inspected.
Today, that processing facility harvests cattle, pigs, goats, and sheep for hundreds of farmers during the year. A USDA inspector is on-site certain days to clear meat for resale, including for the butcher shop. Having this facility and the ability to process our cattle, we began selling our beef cuts in Columbia during the pandemic.
When meat was hard to come by in the grocery stores due to quantity restrictions caused by the pandemic, we hosted pop-up shops on the side of the road. On social media, over and over, I saw that people needed more meat than what the stores had to feed their families and I thought we could help with that problem. In 2021, we continued with the pop-ups every Saturday morning. They were very successful with lines waiting at opening time in the hot sun, pouring rain, or even snow. Ben saw the popularity as a means to grow and have the ability to offer more products to the community. The butcher shop in Spring Hill was opened in 2022.
“There’s a growing population in Maury County. A population that should be offered healthy products and meat that will bring them together around the dinner table,” said Ben. “My goals are to offer clean, minimally-processed foods and unique options for unforgettable dinners.”
The butcher shop team makes many of the meat items in-house including all-natural sausages, smoked bacon, beef snack sticks, and jerky. They dry-age beef loins with a top-of-the-line cooler to make tender and flavorful steaks. Customers can make special orders and order local beef in bulk. Many traditional proteins are sold there such as pork, chicken, seafood, and beef, as well as unique meats like camel, bison, duck, elk, and rabbit.
“We try to source products locally that fit our mission and have found some great ones like farm eggs, sourdough loaves, salsa, organic lettuce, and beans,” said Ben. “Beyond local, we select unique items and use simple, high-quality ingredients like Italian pasta, barbeque sauces, Spanish olive oil, and artisan pickles.”
THERE’S A GROWING POPULATION IN MAURY COUNTY. A POPULATION THAT SHOULD BE OFFERED HEALTHY PRODUCTS AND MEAT THAT WILL BRING THEM TOGETHER AROUND THE DINNER TABLE. MY GOALS ARE TO OFFER CLEAN, MINIMALLY-PROCESSED FOODS AND UNIQUE OPTIONS FOR UNFORGETTABLE DINNERS.
In the summer of 2016, our son, Corban, was diagnosed with autism. Currently, there are many theories as to why the country is seeing a rise in autistic children and ways to work with those diagnosed. Ben’s bent toward research and article reviewing has led the family to choose a combination of bio-medical diet changes and therapy appointments that he would be happy to discuss with anyone who has questions or is facing the same situation.
Our family has seen first-hand how improving Corban’s digestive health has helped him with many of the symptoms of autism. After watching our son’s health change for the better when processed foods were pulled from his diet, we began to consider our diet and the changes that could be made to improve our family’s well-being by limiting preservatives and eating more natural products.
Ben did a lot of research on gut health and saw many benefits from healthy eating after watching Corban become a new kid with dietary changes. These same clean-ingredient principles are applied to the practices on our farm and the products we offer. This is something we want to share with the community and have them experience, too.
This past spring, Corban played baseball with Home Run Heroes, a league for all disabilities, free of charge, and entirely sponsored by the community. Light Hill Meats sponsored the Reds team and Ben was also a coach. It was a fantastic experience for families and a great way to connect with the community and enjoy a sport together. Check out Home-Run Heroes on Facebook for additional information or to become a sponsor.
While the business is still fine-tuning, we hope the shop can bring families and friends together to make memories over a great-tasting meal. Stop by the store located at 150 Stephen P Yokich Parkway in Spring Hill and say hi or shop online at lighthillmeats.com. You can also follow us on social media at @lighthillmeats. We would love the opportunity to share with you delicious-tasting local beef! n
HOME and Hospitality
By Amy Montgomery
PHOTOS BY ZACH ST. WARD
Looking through old photos of my childhood there are far more photos of family gatherings than family vacations. All the memories of Thanksgiving and Christmas dinners at my grandmother's are captured as well as the photos of growing up as my grandmother handed the entertaining reins over to my mother. All those photos bring back wonderful holiday memories of being at home and learning the art of hospitality.
Inviting someone into your home is one of the kindest, most personal invitations you can extend. You are welcoming them into your private world, where you live, where you love, and where you conduct your day-to-day life. So, if you are having guests for dinner, let's make it special.
A clean house and a tidy well-stocked powder room are all part of a welcoming home. The menu for having guests for dinner doesn't need to be complicated. A chicken casserole or roasted tenderloin with a salad can be just perfect. A passed dinner roll and a bite of dessert will polish off your menu. Choosing menu items that can be prepped in advance and popped in the oven just before guests arrive will be your best choice. Plan on being away from the oven long enough to greet your guests at the door. I prefer to have an appetizer ready and waiting. A simple spread with crackers, artfully displayed green grapes, and some fresh strawberries are classic and simple. If you're going to offer wine, have a red and a white available for your guests. Set out plenty of cocktail napkins and wine stems and ask your guests to serve themselves.
Something Special FOR FALL
I am so happy to offer an additional event in September and October, one evening each month. I’m introducing "At Home with Amy Dinner & Flowers” where I will welcome 14 people each month into my home for a seated dinner and flower arranging tutorial. We will enjoy an evening in my house talking about table settings, recipes, and florals. You will have plenty of time to shop after hours with a discount at the shop and then join me at my home for a wonderful fall evening.
CLASS DATES
September 18 and October 23 & 24
Head to amymontgomeryhome.com to make your reservations.
CLASS FEE
$110
Class fee includes dinner and a swag bag valued at $20, plus a 20% discount on after-hours shopping.
AFTER-HOURS SHOPPING
5:00 — 6:15 p.m.
20% off after-hours shopping. Guests may also shop after dinner until 10 p.m.
TOUR
6:15 p.m.
Teri, my shop manager, will lead you on a two-minute walk across the alley to my home where I will greet you and take you on a tour of my home before dinner.
DINNER
6:45 p.m.
Guests will be seated to enjoy a four-course served dinner. After dinner, I will begin demonstrating how to design fall floral centerpieces and answer any questions.
Sweet Potato Soup (SERVES
INGREDIENTS
SOUP
6 large sweet potatoes, peeled and diced
10 cups chicken stock
1 bay leaf
½ teaspoon white pepper
½ teaspoon red pepper
1 teaspoon nutmeg
2 cups half and half
1 cup brown sugar
Salt to taste
INSTRUCTIONS
SOUP
16)
ROUX
1 cup all-purpose flour
1 ¾ extra olive oil
GARNISH
Crème fraîche
Place peeled and diced potatoes in a large soup pot with the chicken stock and enough water to completely cover the potatoes. Add Bay leaf and spices and bring to a boil. Let simmer until the potatoes are soft, about 30 minutes.
Purée drained sweet potatoes in a food processor, saving the broth for later, and return the puréed potatoes to the pot. Add back a cup at a time of the chicken stock, stirring to incorporate. Thicken the soup with roux (see roux instructions below) by gradually adding two tablespoons at a time and whisking, then add half and half, brown sugar, and salt to taste.
Tip: Stir the roux before adding to the soup if the flour has separated from the oil. Also, to ensure clumpfree soups and sauces, always add cold ingredients to hot ingredients meaning whisk a cold or room temperature roux into an already-hot soup or sauce.
Garnish with a dollop of crème fraîche on top of hot soup and serve.
ROUX
Place one cup of olive oil in a saucepan over medium heat for about three minutes. Then add a dash of flour to see if it bubbles.
When bubbling occurs, gradually whisk in 1 ¾ cups flour into the oil, stirring constantly. Continue whisking the mixture to prevent it from burning and do not let the roux reach an outright boil. Once the roux reaches a lovely mahogany color, remove it from the heat, pour it into a metal container, and cool.
Tip: After the roux has completely cooled, pour any leftover roux into an airtight container and store it in the fridge. It will keep for weeks like this allowing you to use it in other delicious recipes.
Setting the table will set the mood. Bring out your linens; tablecloths, placemats, and dinner napkins. No linens? No problem. There are so many choices for paper placemats and dinner napkins that there's no reason not to have a proper table setting. The details on a happy dinner table include coordinated colors, textures, and dishes and no dinner party table is complete without florals. An underwhelming flower arrangement can just be too basic. You'll need a wow factor. Inexpensive flowers are plentiful in most grocery stores and chain big box stores. Purchase some and arrange them the night before allowing the flowers to open. Keeping the arrangement low and lush will keep the sight-line clear across the table for your guests to chat comfortably.
Dinner conversation should never be about politics or religion. Vacations, upcoming and past, your first job, and your favorite movie or restaurant are perfect topics. Ask questions! Learn more about your dinner guests. Not only do you want to be a great host, but when you're at another's home remember these guidelines Be a good guest, too!
At Amy Montgomery Home we have a shop full of entertaining essentials to help you be a great host, but did you know that we love to host our customers? In June, July, and August we hosted over 120 guests at Amy Montgomery Home for dinner along with an evening filled with table-setting conversation, recipe tips, and flower arranging classes. Classes for "Dinner & Flowers with Amy" in September and October at the shop are available on our website. These classes offer discounted after-hours shopping and a seated dinner followed by a floral tutorial.Visit amymontgomeryhome.com for additional information. n
AMY MONTGOMERY has over 25 years of design experience and owns Amy Montgomery Home in Columbia, Tennessee. She delights in sharing her personal collection of vintage china and dishes with readers and is a lifestylist focused on home and is thrilled to offer her customers an elevated customer service experience. Visit amymontgomeryhome.com for additional information and follow her on social media at @amymontgomeryhome
Everything
Mediterranean.
Paleo. Vegan. Keto. Vegetarian. Atkins. Pescatarian. Plant-Based. Whole30. These are just some of the many diets and eating lifestyles that people follow nowadays. Of all of these, the word vegan has long had an association with drab, boring, tasteless food that doesn’t hold a candle to more standard fare.
Over the last several years, though, there has been a sea change in the approach to plant-based eating. From the Michelin-starred Dirt Candy in New York City to Boneshaker Donuts in Paris, people are discovering the versatility and creativity to be found in meals and pastries eschewing meat, dairy, and eggs. Whether you choose to be vegan or vegetarian for ethical or environmental reasons, are dealing with dairy, egg, or meat allergies, have been amongst the wave of people to have been diagnosed with Alphagal syndrome, or any other case, it can be difficult to go out to eat and find anything other than a salad.
SALTY
PHOTOS PROVIDED BY B'S SALTY & SWEET MADE FROM SCRATCH
AND YOU WON’T EVEN KNOW IT’S VEGAN!
B’s Salty & Sweet in Columbia, Tennessee, is run by husbandand-wife team David and Bethany Boran. The couple has been making vegetable-centric meals since the fall of 2020 and will be opening soon at their new location at 510 N. Garden Street. David is a vegetarian who avoids meat and dairy but enjoys eggs, while his wife Bethany has been vegan for over twenty years. While the B’s lunch menu launched, and has always maintained a vegan foundation, meat was available as an add-on for meals and inside their signature savory pop tarts for over three years. At the start of 2024, however, B’s became completely vegetarian, with the vast majority of offerings either vegan or available with a vegan option.
Unlike many other plant-based eateries, there is no “chick’n” or Beyond burgers to be found. B’s would prefer to let the veggies and grains be the focus – protein-rich chickpeas and beans feature prominently on the lunch menu, with three varieties of chickpea salads currently available curried, southwest, and “tuna”-style. From the very beginning, meateating diners have been surprised and excited to find that a B’s lunch special or sandwich can leave them full and satisfied, and also be delicious! From ethnic noodle and rice dishes, to housemade veggie burgers on housemade buns, the options continue to evolve and expand.
The team at B’s makes everything from scratch. This means soaking dry beans and fermented sourdough bread for sandwiches made with Janie’s Mill organic, stone-milled flours. Additionally, chopping and roasting their own vegetables plus make all their own jams, pastry fillings, and coffee syrups. So, you can count on freshly prepared and chemical and preservative-free food, made to order. That includes the jams for their sweet pop tarts and all the syrups for their coffee bar.
B’s isn’t exclusively vegan, however. When deciding to go meat-free to begin 2024, the decision was made to keep offering traditional cheese and traditional eggs, in addition to their vegan counterparts. That means you can get an egg sandwich on a sourdough bagel on the weekends, or a grilled cheese with caramelized onions on housemade focaccia, whether you want real eggs and cheese involved or not. Follow Your Heart is the vegan cheese purveyor B’s uses. From sliced cheeses for grilled cheese to shredded cheeses for salads, pizzas, or their housemade pimento cheese.
The plant-based approach extends to the bakery case too. Some items are naturally vegan, such as their country sourdough, which has been made with just flour, water, salt, and sourdough starter for thousands of years. Others such as muffins, cinnamon rolls, and cookies have been carefully crafted, evolving from a traditional recipe to a vegan one. They are only put out for sale once they have been rigorously tested and are indistinguishable from their dairy-and-eggs counterparts. When B’s first opened, the vegan pastry options were just a handful.
Now, nearly everything is available vegan, including the fan-favorite pop tarts. The one holdout croissants. David, who oversees the baking program, has kept the daily version traditional. As they look ahead to moving to their new location, you can expect an even wider array of croissants and similar viennoiserie. Vegan croissants, however, are always available by special order.
NEW LOCATION OPENING SOON
B’s Salty & Sweet's new location is at 510 N Garden Street, Columbia, part of New South Marketplace, and will feature an expansion of their current breakfast, lunch, baking, and coffee service. Follow along at bsaltyandsweet.com or on their social channels @bsaltyandsweet n
THE FACTORY at Franklin AND ITS NEW ERA!
By Carris Campbell
WhenHolladay Properties acquired
The Factory at Franklin in October of 2021, they knew they were not just purchasing a historic property but embracing a cherished icon with a rich industrial past. The Factory, home to four different manufacturers for over 62 years, is a local landmark attracting neighbors and tourists alike. While Allen Manufacturing Company (1929-1932), Dortch Stove Works (1933-1955), Magic Chef Inc., (19551961), and Jamison Bedding Company (1961-1991) provided critical employment opportunities for the citizens of Williamson County during The Factory’s manufacturing heyday; it was the efforts of Calvin LeHew that saved The Factory from demolition. LeHew, a local businessman and preservationist, envisioned it as a unique destination that would preserve Franklin's history while embracing its future. Over the decades, The Factory blossomed into a diverse hub featuring local boutiques, studios, and eateries, becoming integral to the fabric of Williamson County.
PHOTO BY NATHAN ZUCKER
PHOTO BY CALEB CHANDLER
Recently, visitors to The Factory have noticed ongoing renovations amidst its vibrant atmosphere. The Nashville-based Stove Works the first industrial power to operate at The Factory received such strong support from the local community that they began hiring before the plant had been completed. Much like its early days when construction coexisted with operations, today's renovations reflect a commitment to enhancing the venue while keeping its doors open to the public.
For over two decades, all manner of local flavors and favorites have found their place at The Factory, from gift shops, children’s boutiques, and dance studios to fine dining, pottery painting, and cooking institutions. When Calvin sold the Factory in 2012, over 72 tenants had set up across the 12 buildings on campus. New ownership brought in iconic establishments, like Mojo’s Tacos, Honest Coffee Roasters, and Franklin Juice Co., alongside cultural institutions like Studio Tenn, the local professional theater company, that’s called The Factory home for nearly a decade.
EATS & DRINKS
IN THE FACTORY AT FRANKLIN
Bubble Love Tea Daddy’s Dogs
Edley’s Bar-B-Que
Etch (Coming Soon)
Five Daughters Bakery
Fork of the South General Store
Franklin Juice Company
Greys Fine Cheeses
Hattie B’s Hot Chicken
Honest Coffee Roasters
Jeni’s Splendid Ice Cream Mojo’s Tacos
Otaku Ramen
Saffire
The Skylight Bar
Slim & Husky’s Pizza Beeria (Coming Soon)
The White Alligator
Two Hands (Coming Soon)
EDLEY’S BAR-B-QUE
FIVE DAUGHTERS BAKERY
PHOTO BY NATHAN ZUCKER
PHOTO BY NATHAN ZUCKER
After 20 years and a pandemic, however, life at The Factory began to slow down. Visitors walked the halls reminiscing about the days it had been full of vibrant shops and shoppers. Yet, even in quieter times, a core group of dedicated staff, businesses, and patrons kept the spirit alive, fostering a sense of potential and resilience.
Holladay Properties recognized this potential, coming in with a mission of building off the groundwork past owners had laid while supporting long-term tenants and finding the right mix of shops, restaurants, and community-focused businesses to give everyone their spotlight.
Locals and tourists can enter The Factory and enjoy a bite of Middle Tennessee favorites in one stop! Whether you’re meeting friends for happy hour, searching for the perfect after-dinner dessert, or looking for a local restaurant to cater your special event, the variety of eateries is sure to please. The Skylight Bar situated in the Grand Hall of The Factory, is an airy space providing specialty cocktails, local beers, and an exquisite wine list. The Skylight hosts weekly live entertainment, trivia, and special themes throughout the year. The Factory boasts an open campus, so shoppers can order a beverage from The Skylight and request a travel cup to continue sipping while they browse.
GREYS FINE CHEESES
PHOTO BY CALEB CHANDLER
HATTIE BʼS
JENIʼS ICE CREAMS
PHOTO BY NATHAN ZUCKER
PHOTO BY CALEB CHANDLER
Looking ahead, The Factory at Franklin stands poised at the cusp of a new chapter — one that honors its past while embracing innovation and community engagement. As construction barriers give way to renewed opportunities, Franklin's beloved landmark continues to evolve, promising locals and visitors alike a place where history, culture, and commerce converge in harmony. n
Make plans to visit The Factory at Franklin located at 230 Franklin Road in Franklin, Tennessee, and enjoy a day of shopping and one of its many tasty dining establishments. The Factory is open daily 7:00 a.m–10:00 p.m. For additional information, visit factoryatfranklin.com and follow them on social media at @thefactoryatfranklin
Carris Campbell, a Franklin native, is the staff historian at The Factory at Franklin. Specializing in industrial heritage and adaptive reuse, after obtaining her Master’s at the American University of Rome she returned home to study The Factory at Franklin.
MOJOʼS TACOS
THE SKYLIGHT BAR
THE WHITE ALLIGATOR
PHOTO BY NATHAN ZUCKER
PHOTO BY NATHAN ZUCKER
OTAKU RAMEN
PHOTO BY CALEB CHANDLER
PHOTO BY CALEB CHANDLER
Simplifying GUT HEALTH
By Lydia Fowler
Bookson gut health any guess as to how many are out there? Amazon alone shows roughly 1,000+ in print. Google can’t say for sure. PubMed currently has almost 55,000 medical research publications. The buzz on gut health (luckily) has been a HOT topic for several years now and doesn’t look to be slowing down. That makes this dietitian’s heart happy!
It’s about time these 39 trillion microorganisms in our guts get some attention and GLORY! That’s right, 39 trillion microorganisms make up our gut microbiome community. There are more of them than there are cells to make up your body by quite a bit. They say we are only 10% human. What a crazy thought.
These microorganisms play the leading role in digestion of course, but also affect nearly everything else in our bodies. To give you just a short list, our gut microbiome affects our body weight, immune system, mental health/ mood, skin, hormone health, and of course, digestion. I don’t know about you, but I would like very much to be kind to my gut microbiota. I would hate to see them upset!
You can read all kinds of approaches to gut health, listen to podcasts, and see it featured on the news but all the knowledge and therefore tips and to-do lists for improving your gut health can get overwhelming. I would be one of the first to say that we should all be experts in our own body’s building blocks and operations, but who has time to learn all of those details and put them all into practice?
TAKE ACTION ON THESE THREE THINGS:
Eliminate the ultra-processed products: This is what I call nonfood items and sugary options. This is in every bit of nutrition literature out there, so I doubt you need me to go into detail.
Eat a diversity of plants: This is my all-time favorite goal to set each day! How many plants can I get in today? I think my highest counted day was 27 plants talk about a healthy competition to have with your family or friends. You may remember that in some of my previous tips on nutrition, I talked about eating the rainbow. Same idea but now think even more diverse than the colors of the rainbow. Enjoy all the tastes and textures this earth has to offer. Diverse plant intake means a healthy, diverse microbiome. Happy gut, happy life!
Yoga poses and breathwork: Yoga helps bring back the balance from our stressed fight/flight/freeze side (sympathetic system) to the better side of rest/digest (parasympathetic system). A yoga practice can help provide mindfulness allowing you to make better food choices too!
YOGA POSES
The Thunderbolt pose encourages diaphragmatic breathing improving circulation and energizing our rest and digest system (parasympathetic nervous system).
Start in a kneeling position with legs and feet together then sit back on heels. Sit tall pressing your hands together in front of your chest or resting your hands on your thighs with palms up. Modifications place a rolled blanket behind the knees or under the ankles. Place a block in between your feet to allow you to sit higher. Hold as long as is comfortable working your way up to 30 seconds to a minute breathing deeply.
Seated Twist
This pose promotes bowel movement by aiding small and large intestines.
Sit on the floor with both legs straight. Cross left knee over right leg, placing left foot on the floor. Hug left knee with right arm. Lift left arm up and begin to slowly rotate to the left placing left hand on the floor close to left hip gradually twisting to the left for 5 breaths. Repeat on the other side.
Wind Relieving Pose
Start lying down hugging knees into chest with toes pointed and tucking chin into chest if comfortable. Hold for 3-5 breaths then stretch out end to end. Repeat as many times as you need.
Savasana (adult nap time)
Lay flat with arms by your sides, palms up. Wiggle shoulders down the back away from your ears and relax your jaw and tongue. Give yourself permission to relax. Stay as long as you need to feel a little more like you.
LYDIA’S
GUT HEALTH
Fiber Fueled BY DR. WILL BULSIEWICZ
Gut BY GIULIA ENDERS
Eat Yourself Healthy BY DR. MEGAN ROSSI
10% Human BY ALANNA COLLEN
Gut Garden BY KATIE BROSNAN (child's book option)
Breathing also helps to relax the gut (a place where we hold a bonkers amount of stress) while flipping the switch from fight/flight/freeze to rest/digest. Give it a try! Get comfy and take 3 reset breaths. Breathe in through the nose as deep as you can feeling the bottom and back of your lungs open up then sigh out through the mouth emptying out those lungs. Begin to breathe deeply, building up to 4-7-8. Inhale to a 4 count pausing for a 7 count then having a slow, steady exhale for an 8 count.
Yoga and breathwork tips provided by the amazing, Robyn Collier. Robyn is the owner and yoga instructor at Lifted Up Yoga and Wellness here in Columbia, Tennessee. If you want a fun-loving, laid-back environment to get your bend and twist on, I urge you to try it out and be ready for some laughs! n
LYDIA FOWLER, MS, RD, LDN, CPT, is a Co-Founder, Registered Dietician, and Personal Trainer at Climb Performance Therapies in Columbia, Tennessee. Follow Climb on social media at @climb.ptnutrition or visit climbptnutrition.com for additional information about their practice.
FLOUR POWER
MUST-HAVE TOOLS FOR YOUR BREADMAKING JOURNEY
By Adam York
PHOTOS BY BRADON PARSONS
Whetheryou’re already a seasoned bread maker or just starting your breadmaking journey, having the right tools is essential for serving up heavenly loaves of happiness! From sourdough to focaccia to quick breads and so much more, breadmaking has never been more popular due to the resurgence of homesteading across the U.S. and the intentional consumption of real, nonprocessed foods with healthy and pure ingredients.
You may have seen some of these handy tools on your social media feeds or within local shops, but maybe you didn’t know what they do or if you even needed them. So, whether you desire to dive in from the start or advance your basic skills, don’t miss these key breadmaking tools to help you along the way.
Sourdough Starter
If making sourdough bread is your mission, you will want to find a dry or wet starter to begin the process. A dehydrated sourdough starter has a long, stable shelf life and is ready to be rehydrated, fed, and mixed into your favorite baked goods. A wet starter is ready to feed, and it will quickly become your own, adapting itself to your region and climate.
Starter Jar
A starter jar keeps contaminants out but lets air in, while also allowing you to mark your starter’s growth level after feeds. The size of your starter jar is all dependent on how many loaves of bread you desire to make regularly. If you’re only making a single loaf here and there, a small starter jar, about the size of a Mason jar, is all you need. If you plan on cranking out lots of loaves, you might want to consider some larger, gallon-sized jars to let your starter grow.
Danish Dough Whisk
Essentially the magic wand of bread baking, because it looks like one, a Danish dough whisk can save the day and your stand mixer when it comes to stirring your bread dough. This whisk is designed to mix dough ingredients by hand before you start kneading. With a smaller surface area than a wooden spoon, the shape of this handy mixing tool allows it to effortlessly cut through clumped-up ingredients, without sticky dough clinging to it.
Large Mixing Bowl or Tub
A good-sized mixing bowl, or even a dough tub, is a must for preparing your bread dough, and you can find them in a variety of sizes and styles — from stainless steel to stoneware. Your dough needs a couple of quick, easy folds within the hour after you mix it to develop strength for rising, so a larger-sized mixing bowl that measures about 12 inches in diameter and five to six inches high will allow you to put the folds in the dough quickly and easily without having to remove it. You can cover your bowls with plastic wrap, dough-proofing lids, fabric bowl covers, or even another bowl of the same size, turned upside down.
Bread Lame
Ever wonder how some bread loaves get those beautifully carved designs on top? Well, a bread lame, pronounced LAHM meaning blade in French, helps create the magic. Though some bakers use a simple razor blade, a bread lame extends that blade onto a longer handle to help protect your fingers from cuts while scoring beautiful designs into your bread dough. Scoring your dough not only makes it look pretty when baked but also helps control the expansion of the loaf as it bakes.
Bench Scraper
A bench scraper, sometimes called a flat dough cutter, is a versatile tool for preparing and shaping dough. Some bench scrapers even come with measuring lines, which can help with measuring while cutting. These handy tools can also make your surfaces much easier to wipe down with soap and water during clean-up.
Banneton Basket
Also referred to as bread-proofing baskets, bannetons come in different sizes and shapes, depending on the desired shape of your loaf. The most common is a round basket, but you’ll also find oval, sandwich, and baguette-shaped baskets. Bannetons will last a lifetime, and linen-lined baskets are the most popular to help ensure that your dough is smooth when you flip it out. If you choose to use your basket with a liner, it is recommended to coat it with rice flour. However, if you prefer your loaves to showcase the spiral or parallel lines from the banneton, you will want to use it unlined.
Steps to REHYDRATE DEHYDRATED STARTER
BY JACKIE HARMON
Day 1:
Put 1 tbsp of dehydrated starter in a clean pint jar with a lid. Add 3 tbsp of warm (not over 110 degrees) filtered water. Stir with a wooden spoon and let sit for 10 mins. Add 2 tbsp of bread flour (my choice) and stir till there are no more clumps. Cover and let sit on the counter for 24 hours.
Day 2:
After your starter has sat for 24 hours, uncover the lid and add another 2 tbsp of flour and 1 to 1 and 1⁄2 tbsp warm filtered water (humidity changes things sometimes). The consistency should be like a thick pancake batter. Stir to combine, cover with your lid, and let sit on the counter for another 24 hours.
Day 3:
Today, you might see some bubbles that form. Hurray! Repeat the process of Day 2, uncover your jar, and feed with 2 tbsp of flour and 1 to 1 1⁄2 tbsp of warm filtered water. Stir to combine. Close the lid and let sit for another 24 hours. Throughout the day, you might notice your starter growing and getting more bubbly. Yay!
Day 4:
Today, you will notice your starter may have risen and fallen throughout the last 24 hours, leaving streaks on the side of the jar. Feed your starter with 2/3 cup of flour and 1⁄2 cup of purified water, and stir to combine, should be a thick pancake batter consistency.
Day 5:
Today, transfer your starter to a larger (at least 52 oz) jar. Feed it with 1 and 1⁄2 cups of flour and 1 cup of filtered water. Your starter is ready to use to make bread when it rises within 6-8 hours. Make sure you are pulling at peak rise to make bread. If you aren’t using your starter to make bread, then you must discard it to make room in your jar. If your starter isn’t at least doubling in 6-8 hours then it isn’t ready to make bread yet. Keep discarding and feeding till it is stronger. You got this!
Jackie Harmon is an educator by day with a genuine passion for sourdough bread baking. In her spare time, she operates a home-based bakery and hopes to one day own a bakery that employs adults with autism. Follow along with her bread-baking journey via Facebook or Instagram: @mrsjackiesbakery.
Dutch Oven
Baking your bread loaves in a preheated enameled cast iron Dutch oven will give you a crusty, artisan-style loaf that looks like it came out of a professional bakery. These come in various styles, but the most common are traditional round Dutch ovens. Another popular Dutch oven style is oval-shaped with a domestyle lid for capturing the perfect amount of steam for crackling crust, rich color, and full volume for bâtards, boules, and baguettes, i.e. the Challenger Bread Pan®. You can also use a high-quality non-stick or cast iron open pan if your desire is for a sandwich-style loaf that rises over the edge of the pan.
Bread Knife
There is nothing like a quality bread knife. As thick, dense bread can be harder to slice, a bread knife with a more saw-like, toothy serration will help you more easily slice through your glutenous goodies. Among your options would be a straight, traditional-style bread knife with a sharp, scalloped edge that cuts through bread without crushing, tearing, or leaving crumbs. A second option is a bread knife with an offset handle to keep hands up and away from cutting surfaces, also with a scalloped blade for easily cutting through thicker bread without tearing or pulling. A third option that is growing in popularity is called a bread bow knife, as it closely resembles a violin bow in its design. Perfect for slicing thick breads and bagels, a bread bow features a double-ground and serrated stainless steel saw blade and a wood handle.
Cutting Board
The right cutting board can make bread slicing a breeze, and there are many options to choose from when it comes to cutting board materials. So, which is best wood, polyethylene, or something else? You can never go wrong with a natural wood cutting board, but something new that’s rising in popularity is a paper composite board made famous by Epicurean USA. With a natural look and texture from its layers of paper composite material that is 100% manufactured in the USA, using materials locally sourced in the USA, Epicurean boards are durable, knife friendly, and dishwasher safe.
If you’re missing any of the above-mentioned tools, you can find them all locally at Gather Kitchen Mercantile on the downtown square in Columbia, Tennessee! At Gather, you will even find a variety of bread-related accessories like bread bins, aprons, cookbooks, oven thermometers, scales, and so much more. Visit Gather in person at 23 Public Square or shop online and follow them on social media at @gatherkitchenmercantile. n
ADAM YORK is the co-owner of Smith & York Co. and Gather
Kitchen Mercantile in downtown Columbia, Tennessee. Learn more about both shops by visiting smithandyork.co and gatherkitchenmercantile.com.
Joey's Italian Ices — A Passion that Runs Deep
Joey’s Italian Ices is a family-owned Italian ice business based in Columbia, Tennessee, owned by husband and wife team, Joe and Kristen Curry. They relocated to Tennessee from New York, where they were both born and raised and started Joey’s Italian Ices to make some extra money doing First Fridays and other events. With the help of the amazing community, the business took off and they were able to open their first brick-and-mortar location in just six months and moved to downtown Columbia in August 2023.
The couple’s passion for Italian ice runs deep, as Joey’s mother was born in Calabria, Italy, and they both grew up enjoying this delicious treat. Italian ice is a frozen dessert that starts as a liquid mixture and is then poured and made in the same machine as ice cream just without dairy or eggs. This gives it a smooth texture similar to ice cream but is light and refreshing.
Joey’s Italian ices are homemade using all-natural ingredients, with no dyes or high fructose corn syrups added. They use natural flavors, typically fruit concentrate juices or other flavorings like chocolate or coffee, and colors to create a range of delicious options. The Italian ice is dairy-free, fat-free, and gluten-free, so everyone can enjoy it. Popular flavors at Joey’s include lemon, cherry, peach, blue raspberry, and strawberry, plus many other tasty flavors available too.
Each scoop of Italian ice contains just 15-18 grams of carbohydrates and 60-90 calories, depending on the flavor, which makes it a perfect option for anyone looking for a sweet, delicious, and healthy treat. Sugar-free options, for those wanting a zero-sugar treat, are also available.
The menu is a gourmet treat for every occasion and in addition to water Italian ices, Joey’s offers affogato soft serve or Italian ice with a shot of espresso, cream ices, milkshakes, and soft serve ice cream and sundaes. Hot sandwiches and pizza are available as are freshly baked cookies and ice cream sandwiches.
For those special occasions, you can book Joey’s Italian Ices cart, buy party boxes, or order cookie or ice cream sandwich trays. What a great idea for weddings or corporate events!
Joe and Kristen met at church where they were both leaders of a youth group. Both share a passion for faith and bringing people together over a common love of good food and are proud of the all-natural ingredients used to create their delicious flavors. They are delighted to be part of the Columbia community and dedicated to offering their neighbors a new and tasty option for satisfying a sweet tooth.
Stop by today and give Joey’s Italian Ices a try and taste the freshness and quality of their products for yourself. You won’t be disappointed!
For additional information visit joeysitalinices.com and follow them on social media at @joeysitalianices. You can also download their mobile app and skip the line when you visit their store located in downtown Columbia at 812 South Main Street. n
JOE CURRY, OWNER
AN UnforgetableEXPERIENCE
of North Alabama. With everything from classic Southern dishes to upscale dining experiences, there's something to satisfy every palate in that corner of Alabama. Not far from Middle Tennessee, The Shoals offers a diverse and vibrant food scene worth the trip. Below are some of the highlights and what you can expect on your foodie adventure in North Alabama.
is located atop the Marriott Shoals Hotel, Alabama’s only revolving restaurant that offers more than just a meal it provides an unforgettable dining experience with a rotating view of the Tennessee River and the surrounding area. Recently rated the #1 dining experience in North America for Marriott restaurants, this fine dining spot combines outstanding service with a menu that highlights local flavors and ingredients. Whether you’re celebrating a special occasion or simply indulging in a luxurious night out, the 360 Grille is a must-visit.
in the Marriott Shoals Hotel & Spa)
Renowned for transforming Southern classics into culinary masterpieces, ODETTE offers a delightful dining experience. The restaurant blends traditional Southern ingredients with modern culinary techniques, creating dishes that are both familiar and surprising. Located in the heart of Historic Downtown Florence, the warm, inviting atmosphere makes it a perfect spot for a relaxed yet refined dining experience.
PHOTOS PROVIDED BY FLORENCE-LAUDERDALE CVB
ALABAMA'S FOODIE SCENE
SOUTHERN GROCERY may be a recent addition, but it has already made its mark on the eating scene here in The Shoals. Found just across O'Neill Bridge, Southern Grocery brings a fresh twist to Southern cuisine with a hint of Creole flair. Embracing the motto "Grab Life By The Fork," this restaurant adds a layered dimension to The Shoals' dining scene, making it a must-visit destination for those seeking to explore the diverse flavors of the South.
1419 EAST 2ND STREET | SHEFFIELD, AL 35660 (256) 826-0102 | southerngroceryshoals.com
Bunyan's Bar-B-Q
For those craving authentic Southern barbecue, BUNYAN’S BAR-B-Q is sure to never disappoint. Known for its mouthwatering pulled pork and tangy coleslaw, Bunyan’s Bar-B-Q offers a taste of tradition in each bite. Located just a few minutes away from Alabama’s only Frank Lloyd Wright home, the no-frills casual atmosphere adds to the charm, making it a favorite among locals and tourists alike.
901 WEST COLLEGE STREET | FLORENCE, AL 35630 (256) 766-3522 | bunyansbarbeque.com
Stepping into TROWBRIDGE’S is like taking a step back in time. This iconic old-fashioned ice cream parlor has been serving The Shoals since 1918, offering a variety of ice cream flavors and classic sandwiches. It's where the famous orange pineapple flavor first came to life, making it a true taste of local history.
Staggs
THE SHOALS SHACK is known for its exciting flavors and diverse menu. Alongside the classic cheeseburgers, which are no doubt crowd-pleasers, you'll find other favorites like spaghetti and meatballs, fried chicken sandwiches, and shrimp tacos. Don't miss out on their ever-changing specials like the recent "Shoulda Been a Cowboy" grilled cheese featuring smoked brisket, fried jalapeños, homemade spicy mustard, and more.
4675 COUNTY ROAD 47 | FLORENCE, AL 35634 (256) 284-7480 | theshoalsshack.com
STAGGS is an unassuming diner that has been a staple in the community for years, drawing in regulars with its simple yet delicious menu. The classic burger, cooked to perfection and served with a side of crispy fries, is a testament to the idea that sometimes the best meals are the simplest. Known for its chocolate gravy and having won Bama's best breakfast contest a few years ago, Staggs continues to impress with its down-home charm and satisfying dishes.
1424 HUNTSVILLE ROAD | FLORENCE, AL 35630 (256) 764-7382 | staggs-grocery.hub.biz
The Shoals Shack
Whether you're a seasoned local or a first-time visitor, The Shoals' culinary scene promises an unforgettable experience for all. Don't miss out on the chance to explore these remarkable eateries and indulge in the authentic flavors that help define Northwest Alabama’s local charm.
For more information on things to discover in The Shoals visit TheShoalsAL.com and follow them on social media at @visittheshoalsal. Plan your getaway today and hit the Recording Capital of the World in stride! n
Fashion TrendsFALL
By Aubree P. Burns
Withfall right around the corner, the changing of seasons means one very exciting thing new fall trends! Rest assured, this does not mean Halloween in August or Christmas in September. I’ve compiled some tried and true timeless suggestions and a few trends I am seeing to help you enjoy the cooler temps in your own personal style!
Personally, fall in Tennessee is my favorite season. The chill in the air and the overall beauty of autumn leaves are what I look forward to most. While I love chunky sweaters and heavier coats, we can’t forget that Tennessee will have warm days well into October. So, I look for more transitional and layering pieces in my closet and my boutique. You will be able to wear these transitional pieces from one season to the next.
What is trending in the fashion world doesn’t necessarily mean it will even be in style the next season. Because it is difficult to chase and invest in these everchanging trends, I am buying for the woman who wants to look current and also honor her style by investing in pieces she can wear over and over again. A great fit lasts and will take you far. I love seeing styles that can be carried into different seasons and worn year after year.
While it is great to look for new inspiration from season to season, it certainly doesn’t mean you need to start with a whole new wardrobe each season. You may incorporate some of these trends into your wardrobe, but ultimately wear what you like and what makes you feel confident and happy!
Color Palette
Bring on the earthy natural tones of fall. Brown hues, shades of gray, taupes and tans, along with greens, blues, and rich burgundy tones are ruling the runway and informing the trends for fall. The great news about this trend it never goes out of style and they are so easy to pair with other neutrals.
Not Your Grandmother's Cardigan
No boring cardigans here! Pretty knits, pearl or embellished buttons, a fringe hem, and in an array of colors, the cardigan is a closet staple. Wear it open over a simple tee with jeans or a skirt, buttoned up without a top underneath, or draped over your shoulders with a dress. They are functional like a jacket, yet soft and warm like a sweater. Depending on the weave and thickness, a cardigan makes a great transitional piece for many seasons.
Women's Workwear
Like a cardigan, the blazer is ever so timeless and so easy to wear. They are being seen more and more each season. What used to be just worn in the office is now seen casually going from day to night. A blazer paired with jeans or over a dress is cute and freshlooking. We’re not only seeing a traditional long-sleeved blazer, but sleeveless when it’s still warm outside, or ones with gold or embellished buttons, giving it a feminine and modern touch. If possible, snatch up the matching pants or skirt for a full look. Finding a coordinating vest is even better!
Still Here for The Sets
Whether you’re traveling, lounging at home, running errands, or headed to dinner, a set is a no-brainer. There are so many options and styles. Solid colors, bold prints, and knits or silky fabrics. Best of all, you can wear the pieces as a set or as separates.
Wider-leg Trousers And Pants
While Gen-Z says skinny jeans are out, I don’t plan on retiring mine any time soon! They are ideal to wear with those tall boots in the fall. There also has been a shift towards a more straight or wider leg and a more crop silhouette. This style is flattering on so many body types. The cropped flare leg style is versatile with slides and sneakers while a straight leg style is great with a heel or booties.
Tonal
Tone-on-tone or monotone dressing — wearing one color top-to-bottom — has long been popular for a pulled-together and very tasteful look. Think ivory, khaki, earthy greens, rust, brown, and black. Keeping in the same tone is so classic and will never be out of style!
Silk and Satin
A classic that never goes out of style is satin or silk skirts, dresses, and blouses. A silky midi or maxi skirt is easy and instantly chic. Paired with a slouchy sweater and sneakers or boots it instantly elevates a look for a fresh non-jean look. I love silky blouses more than anything! Whether it be printed or solid, I can wear it with jeans and sneakers or slides, or dress it up more with heels.
FALL ACCESSORIES
Burgundy bags
Woven leather bags
Knee-high boots: wear heeled versions with a midi dress or maxi slip skirt.
Layered necklaces
Pendant necklaces: long or short
Pearls: always timeless, they are getting a modern touch, mixed with gold chains in necklaces and chunky bracelets
You can find these fall trends and so much more at Aubree P. Boutique. Visit us at 808 Walker Street in Columbia, Tennessee, a few blocks from the square! n
AUBREE PHILLIPS BURNS, owner of Aubree P. Boutique, is drawn to stylish clothes, jewelry, and accessories while keeping it affordable to look cute and feel your best. From Downtown Franklin to the boutique’s current home in Columbia, with more than seven years in business, Burns continues to connect women with style. Visit aubreep.com for additional information or follow her on social media at @aubreepboutique
BUSINESS IS BACK
By Katie Baker
PHOTOS PROVIDED BY KATIE BAKER
Was it a fleeting trend? Is the need for brick-and-mortar offices over? Will working from home really work? These are questions plaguing the commercial real estate industry.
Working from home requires a tremendous amount of discipline. The laundry sitting in the corner or the dishes piled up from the night before can silently pull at a person trying to accomplish the day’s workload from their kitchen table. In the residential real estate world, the need for an at-home office or even a separate structure in the backyard in which to work has become one of the most requested items in a person's home search.
But over time, the freedom to work from home can lose its luster until the worker finds themselves taking Zoom calls from a local coffee shop, or bringing their laptop out to a solo lunch just to get some semblance of work done among the living. Workers may find they miss catching up on the latest TV recaps over their cubicle or people watching outside on a break hoping the change of venue will get their creative juices going.
Is there a happy medium between five days a week in an office with a long commute versus working solitary from a guest bedroom in the basement? The answer may lie in cowork spaces.
A coworking space is a shared workspace where business professionals can work together. The amenities can vary from large communal spaces to individual offices. Some coworking spaces may be traditional office spaces with a joint breakroom and conference room while some modern cowork spaces have open-concept kitchens, work islands, lounge areas, conference or presentation rooms, and reserved office spaces in various sizes.
Maury County has a few cowork options with one located inside Baker Group Realty offices on the square in downtown Columbia. Baker Group Realty spans the entire second floor of 710 N Main Street and is accessible by stairs or an elevator. In addition to their main realty offices, Baker Group has a month-to-month cowork space called the TCB Flats.
TCB Flats has two monthly rental options: a fully furnished private office or a monthly membership in a cowork conference room with a break area. Both spaces allow professionals to get out of the house and into a vibrant downtown office space without the commitment of a long-term lease.
Baker Group Realty hosts regular networking and community events like Keys to Business Growth coffees, Catherine Burkhart’s Mingle Maury tours of downtown, and First Friday parties. Members of TCB Flats will enjoy working alongside connected members of the community in the city center.
The central location of TCB Flats also makes scheduling client lunches a breeze with the proximity to the square, Factory at Columbia, and the Arts District. Coworking spaces can bring energy and creativity into a worker’s day by uniting like-minded business professionals. For more details on memberships and pricing visit bakergrouprealty.com/resources/tcb-flats n
KATIE BAKER is a local REALTOR and the owner of Baker Group, Maury County’s new boutique brokerage. Baker Group specializes in Fine Properties, Historic Homes, Vacation Homes, and Commercial Real Estate in Middle Tennessee and the Tennessee River. To schedule an appointment call (901) 351-7235 and follow them on social media at @bakergrouprealty
