A DISTINCTIVELY SOUTHERN PLACE
Celebrating 10 Years MARCH 2021
COME FLY WITH ME
POURS & PALATES
Royalton Antigua
Izzy’s Feel Good Food
YOUR COMMUNITY PARTNER
&
Miss Daisy King - Queen of Williamson County Culinary Scene
EAT, DRINK BE MERRY
Annual Issue
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CONNECT WITH US ON INSTAGRAM @SKINTHEORYRX SKINTHEORYRX.COM | 615-747-0071 | 504 W MAIN ST. FRANKLIN, TN
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YOUR WILLIAMSON | MARCH 2021 . VOLUME VI – ISSUE 94
FEATURES
23 YOUR Community Partner The Queen of Williamson County Culinary Scene: Miss Daisy King
50 Pours & Palates Izzy’s Feel Good Food
62 Come Fly With Me Royalton Antigua - A New Generation of All Inclusive Resort
ON THE COVER: EAT, DRINK & BE MERRY WITH THE QUEEN OF WILLIAMSON COUNTY CUISINE, MISS DAISY KING PHOTOGRAPHY BY: ANNA ROBERTSON HAM
50
Help us in welcoming
Famous Daves
Lawless Brunch
back into the Franklin Area!
Every Sunday 9AM to 2PM
Join us for our Lawless Brunch every Sunday from 9:00 am to 2:00 pm. Get greeted by a friendly smile and delicious caramel rolls! All you can eat buffet with plenty of choices for the whole family for $20.99 per person. Don’t forget about our bottomless mimosas for $9.99 per person, or our Bloody Mary experience for $9.25 each! Omelets and egg benedicts made to order through your server. Can’t make it in? We also offer a brunch to-go. Can’t wait to see you Sunday! 1864 W McEwen Drive Franklin, TN 37067 615.435.1949 gcfb.com Monday - Thursday 11AM - 10PM Friday 11AM - 11PM Saturday 11:30AM - 11PM Sunday 9AM - 10PM
Famous Dave’s is a
VIRTUAL KITCHEN available for carry out and delivery only through our website or third-party delivery services. We have plenty of options for individual meals or family meals. 1864 W McEwen Drive | Franklin, TN 37067 615.435.1949 | famousdaves.com Monday- Thursday 11am to 9:30pm, Friday 11am to 10:30pm Saturday 11:30am to 10:30pm, Sunday 9am to 9:30pm
TA B L E O F C O N T E N T S MONTHLY
SOCIAL
10 Letter from the Publisher
14 3 Blind Vines 2014
12 Social Secretary
15 BGA Songwriter’s Night 2014
44 Socially Yours
38
66 Did You Know?
77 Little Sprouts 2021
79 Hats off to High Hopes 2018
LIFESTYLE
54 COMMUNITY 48
In Your Neighborhood
Locally Grown, Nationally Known
16
Your Best Self
17
Your Health & Wellness
18
Beautiful You
20
A Southern Gentleman Is
22
Interior Thinking Stains Be Gone
BUSINESS
38
Welcome Home
Historic Meets Modern on West Main
68
It’s Your Business
BLOOM
58
Nourish to Flourish
with SkinTheoryRX with Dick Shipley
Southern Ridge Farm
52
Days Gone By 2016
40
In Your Backyard
Is It Time to Break Up with Your Tree
71
Your Business Partner
54
Days Gone By 2018
46
Welcome Home Top of the World
73
Scoop
60
Up the Road
56
Styling Your Everyday
74
Ribbon Cuttings
A Spirited Conversation
Welcome New Business to Williamson County
75
We’re in the Money
70 72
with Margie Thessin with Rick Warwick Must Eat Tennessee
A Little Something Extra Tennessee Tourism Guide
Your Charitable Self CORE
58
with Katie Jacobs
with Franklin Wine & Spirits
76
Your Kids
78
Read Between the Lines
82
Arts & Culture
with Mindy Spradlin
The STEW
with Williamson Inc.
YOU in the News
with FirstBank
BUILDING A LUXURY HOME SHOULD BE A LUXURY EXPERIENCE
From the $900s to $2+ million For more information visit:
livealegend.com
YOUR STAFF Shelly Robertson Birdsong
Johnny Birdsong
OWNER & PUBLISHER
OWNER & PUBLISHER
Anna Robertson Ham MARKETING & COMMUNICATIONS DIRECTOR
Jennifer Franks
Paige Atwell
MANAGING EDITOR
Tracey Starck
CREATIVE SERVICES
CREATIVE SERVICES
Ron Cheatham
Jackson Ryan
OPERATIONS
DISTRIBUTION
Your Williamson and Distinctively Southern Wedding are publications of: Robertson Media Group, LLC
404 Bridge Street | Franklin, TN | 37064 Office: 615.465.6046 yourwilliamson.com distinctivelysouthernwedding.com
A DISTINCTIVELY SOUTHERN PLACE
Please send all content & coverage requests to: info@robertsonmediagroup.com FOLLOW US ON SOCIAL MEDIA
Order Your Spring & Easter Flowers! 227 Franklin Road | Franklin, TN | 37064 615.591.7990 | alwaysinbloominc.com
Your Williamson & Distinctively Southern Wedding are publications of Robertson Media Group, LLC. All rights reserved. Reproduction, in part or whole, without written permission from the publisher, is strictly prohibited. Opinions expressed herein are not necessarily those of Your Williamson, Distinctively Southern Wedding or Robertson Media Group, LLC, its employees, and/or it’s representatives. All information printed in this publication or online, is compiled in such a way as to insure accuracy. However, Your Williamson, Distinctively Southern Wedding and Robertson Media Group, LLC and its agents, assume no liability and/or responsibility for the accuracy of claims in advertisements, articles, photographs etc. published directly or submitted.
Which One Suits You?
2021 CAMARO LT1 The unmistakable Camaro styling is punctuated by a large, low grille that cools and reduces drag for aerodynamic performance, and distinctive accents that will turn heads on any street. The Camaro LT1 is the lowest priced V8 muscle car on sale in the U.S. right now.
2021 TRAILBLAZER The Chevrolet Trailblazers’ striking style is the first thing you’ll notice about this SUV. Its sculpted design and bold proportions give it a fresh, modern feel. And the standard two-tone roof on ACTIV and RS sets you apart from other cars on the road.
Here in Williamson County, roots run deep. And at Walker Chevrolet in Franklin, those roots began in 1926 in this community. As a local, family-owned dealership, Walker Chevrolet takes pride in putting our relationship with the customer first. Get a classic American brand from a local, family-owned dealership at Walker Chevrolet. Visit walkerchevrolet.com or call 615.591.6000 to get started on buying your new Chevrolet.
WALKER CHEVROLET | 3940 CAROTHERS PARKWAY | FRANKLIN, TN 37067
MONTHLY
Publisher’s Letter
IMITATION IS THE MOST SINCERE FORM OF FLATTERY
OSCAR WILDE Dear Readers,
Here we are with the second issue in our continued celebration of our 10th Anniversary in business. I said recently to someone, that I have been planning this year for a long time – imaging how we would commemorate our anniversary milestone and all the great ways we would recognize all those who have made it possible. That was going to include quite a few actual “parties” I suspect. And you know, that is still going to happen. In the meantime, we will celebrate in print every month, showcasing past articles, contributors, events and more, as not only a way to recognize all the many individuals involved in this magazine but also to honor them and their part in YOUR community magazine. One such person is Miss Daisy. Featured on this cover – the annual Eat Drink & Be Merry Issue, could not be more fitting placement, as she epitomizes all of that in our community and sets the standard by which cuisine as a whole is measured here and well beyond our borders too, I suspect. She is an icon to this area and someone I consider a dear and treasured friend, who has honored me, by contributing so much to this publication. Enjoy reading and re-using all of the incredible recipes we share from issues past, this month. I tend to use milestones, whatever they may be, to reflect on the good, the bad and the ugly. With me, everything is personal. Every mistake and error felt; every censure bruising; every lapse and mishap replayed over and over in my mind. After all, I literally have my hand on every single page every single month (that’s a lot after reaching the 94th issue!!). I read every single word, and more often than not, I assure you, mistakes are mine and mine alone. And it stings. Perfection is not a word I believe in exactly,
but quality and attention to details, especially when so many others give of their time in these pages, as well as ensuring our paying customers are satisfied, is enough to induce a panic attack each and every month! Guess I have been having a panic attack for ten years! In all seriousness, as a small business owner, whether producing a magazine with a lot of moving parts or not, we feel every shortfall, every pinch of the pocketbook, every flux in operations and standards, every loss of an employee, every decision, every weighted moment that seems like the end is drawing near. This last year, we have agonized more than I can ever remember – just to even determine whether we could keep doing what we do any longer under the circumstances of the world. And moments of anxiety were replaced with soul crushing fear and uncertainty I have never experienced before. But then… there was hope and perseverance and determination. Keep going. You had those moments, too didn’t you? I feel certain I am not alone. I look back on this adventure and the phrase “imitation is the most sincere form of flattery” readily comes to mind. I know I have imitated many other publications in my pursuit of the best possible reflection of this amazing community. Borrowing shall we say, and yes, yes, in some cases, flat out copying a design look or aesthetic from a national magazine, is something I wholeheartedly admit to. After all, I wanted this magazine – your magazine – to be the best it could be, so why not emulate the best to achieve some part of that? In reverse, there are other publications locally who we see time and time again, using us as their template and inspiration. We just love to see our exact themes and editorial reused by others (err...), over time you learn to laugh about it. I feel like after ten years and a lifetime working and living in this community, I put our product and the commitment of
SHELLY & KEELING BIRDSONG my staff up against pretty much anything. There are very few homegrown, locally owned with staying power, entities in the media business anymore, really anywhere. And truly local? It’s important. It makes the magazine. It builds the brand, and it shows up and stays open when others, do not. Can not. My hats off to friends and fellow publishers like Derby and Cassie Jones, with the Williamson Herald. I know they have shared in and made it through this difficult year in publishing and thank goodness! Because every community deserves to have a truly local newspaper dedicated to the things that really matter each week in Williamson County. Thank you to them for being here. To all the little newspapers and publications all around, who pursue their niche market and have found ways to pivot and adapt just to keep going: I see you and I salute you! I guess, we have another ten years ahead since surviving this last year pretty much tells me and should tell you – we aren’t going anywhere! In fact, I’ve got big plans and more fabulous community storytelling and business growth through promotion and marketing to local customers, to come. Feels like we are starting all over this year and one day in the not so distant future, I guess, we will celebrate that milestone too! Happy Easter Williamson County. The Lord Is Risen – He is Risen Indeed. Shelly Robertson Birdsong | Owner, Publisher shelly@robertsonmediagroup.com
Modern American Grill Upbeat Vibe Seafood • Steaks • Sushi Award winning wine list Happy Hour 4-6 Monday thru Friday Private room available for parties
105 INTERNATIONAL DR • COOL SPRINGS • 615 472 1640 • THERUTLEDGE.CO reservations recommended
MONTHLY
Social Secretary
YOUR SOCIAL SECRETARY MAR 19
MAR 5APR4
GET CONNECTED Here are a few events to add to your Social Calendar this month. Visit yourwilliamson.com for more events.
Pug Love! Precious Chloe was the prettiest #FurryValentine!
March Paw Pantry
Williamson County Animal Center | 10am - 12pm adoptwcac.org
The Paw Pantry is a monthly assistance program to provide dog and cat food to pet owners faced with financial hardship. The program’s purpose is to ensure that no owner is forced to give up their dog or cat due to lack of food. The Paw Pantry is made possible by the Friends of Williamson County Animal Center. Food for the program is donated by local businesses and neighbors.
Nashville Ballet Presents Attitude: A Two-Part Virtual Series
Four month old Cashew loved the #SnowDays!
tpac.org
Nashville Ballet will present its next installment of virtual content with Attitude, a two-part series set to release digitally March 5th - 7th and April 2nd - 4th. This mixed repertoire performance, split into a virtual two part series, showcases a collection of new and popular works. Christopher Stewart’s iconic Under the Lights returns to pay tribute to the life and legacy of Johnny Cash alongside Superstitions by Jennifer Archibald. This series will also include Artistic Director Paul Vasterling’s newest work Seasons, featuring the music of Vivaldi recomposed by Max Richter. The virtual event will take stage at Tennessee Performing Arts Center (TPAC).
Home & Garden Issue coming in april! Be part of this exclusive print and online resource for all things Home and Garden! The April 2021 issue will also feature Spring Fashion and more! ADVERTISING DEADLINE March 25th | sales@yourwilliamson.com
Robertson Media Group and Your Williamson
Celebrates 10 Years!
AMERICAN GIRL DOLL FASHION SHOW
WINE DOWN MAIN STREET
DI GRAS BALL
BLACK TIE AFFAIR
BRIGHTSTONE
SONGWRITERS NIGHT
HOMES FOR THE HOLIDAYS
HATS OFF TO HIGH HOPES
KINGS’ CHAPEL TOUR OF HOMES
TURKEY TROT
IROQUOIS STEEPLECHASE
TAKE THE CAKE
TASTE OF WILLIAMSON
A DISTINCTIVELY SOUTHERN PLACE DECEMBER 2015
A COMMUNITY MAGAZINE WINTER 2015
A COMMUNITY MAGAZINE
015 ining Guide
A DISTINCTIVELY SOUTHERN PLACE
COMMUNITY PARTNERS WITH A HEART
MARCH 2015
Celebrate Black History in Williamson County
GET REACQUAINTED WITH AN OLD FRIEND
2015
Bridal Guide
STABLES AND SILKS
SPRING 2020
BLACK TIE AFFAIR
Go Red For Women
MUSIC COUNTRY GRAND PRIX
EAT THE STREET
CHUKKERS FOR CHARITY
Unveiling the new Hilton Sandestin Beach Golf Resort & Spa
SERIOUSLY SEERSUCKER
TAG BY SWAG
HOLIDAY SPLENDOR
Fashion at the Belmont Mansion A DISTINCTIVELY SOUTHERN PLACE OCTOBER 2015
THE GREENBRIER
A DISTINCTIVELY SOUTHERN PLACE SUMMER 2015
BRIGHTSTONE BOWLABILITY
HIGH SCHOOL PROM FASHION ST. PATRICK’S DAY DINNER
ERNATIVE NG BREAK
IN YOUR BACK YARD
A Winter Wonderland
SEPTEMBER 2015
FALL INTO THE GULF COAST
REAL ESTATE
COME FLY WITH ME
& Home
Philanthropy All Around Us G E N E R O S IT Y & G I V I N G I N W I L L I AM S O N C O U N T Y
A VINTAGE AFFAIR
FRIENDS & FASHION
OUTLOOK WILLIAMSON
TASTE OF WILLIAMSON
MAY 2016
A DISTINCTIVELY SOUTHERN PLACE OCTOBER 2016
SEPTEMBER 2016
WILLIAMSON INC. BUSINESS EXPO
FRANKLIN ON THE FOURTH
APRIL 2016
IROQUOIS STEEPLECHASE
MUSIC COUNTRY GRAND PRIX
O’MORE SHOW HOUSE
75 YEARS OF A SOUTHERN TRADITION
IROQUOIS STEEPLECHASE
A DISTINCTIVELY SOUTHERN PLACE AUGUST 2016
DAYS GONE BY
A DISTINCTIVELY SOUTHERN PLACE
HEART TO HEART
SUMMER 2016
Evita
with the Williamson County Fair
FASHIONABLE YOU
Teachers Headed Back to School in Style
A DISTINCTIVELY SOUTHERN PLACE MARCH 2016
WATERCOLOR EASTER EGGS STYLING YOUR EVERYDAY
O’MORE SHOW HOUSE
MARCH MADNESS
TH
5 Anniversary
Downtown Craftsman Home Revisioned
KEEPING SCORE
FRIENDS & FASHION FOR VANDERBILT CHILDREN’S HOSPITAL
Health and Wellness
ANNUAL
HOME GARDEN FRANKLIN WINE FESTIVAL
HOPE GROWS
2016
A DISTINCTIVELY SOUTHERN PLACE NOVEMBER 2016
WilliamsonCover_April2016.indd 1
THE
Cover_May2016.indd 1
CITY FARMHOUSE HOLIDAY POP-UP FAIR
THE PINK GALA
MAN ISSUE
PLAY BALL!
3/31/16 9:35 AM
DINING EDITION
Vintage Base Ball in Williamson County
5/4/16 11:14 AM
DICKENS OF A CHRISTMAS
with King Jewelers
YW-COVER-SUMMER2016.indd 1
ANTIQUES & GARDEN SHOW OF NASHVILLE
6/22/16 1:34 PM
YOUR WILLIAMSON WINTER MIXER
BLACK TIE AFFAIR
Health & Wellness Issue
CLASSIC TIMEPIECES
Real Estate & Home Issue
featuring
WILLIAMSON MEDICAL CENTER and more !
COVER-FINAL.indd 1
in Williamson County ARTS & CULTURE
8/3/16 9:08 AM
CoverYW_Oct.indd 1
10/4/16 2:40 PM
Something for Everyone In & Around Williamson County
Cover-Sept2016.indd 1
9/6/16 9:40 AM
MUSIC COUNTRY GRAND PRIX
WilliamsonCover_March2016.indd 1
Philanthropy
presented by Studio Tenn and Tennessee Performing Arts Center September 9th-18th
Issue
EDITION
HARPETH RIVER SWING
FALL FASHION
FURRY, FOUR LEGGED LOVE
BETHLEHEM UMC FISH FRY
OUR MAY LADIES’ ISSUE
A DISTINCTIVELY SOUTHERN PLACE
BLACK TIE AFFAIR
WCAR GOLF TOURNAMENT
A DISTINCTIVELY SOUTHERN PLACE
CULTURAL FESTIVAL
Bringing Local Harmony to Harlinsdale
THIS ONE’S FOR THE GIRLS
PILGRIMAGE MUSIC & CULTURAL FESTIVAL
CHUKKERS FOR CHARITY
JOKERS & JACKPOTS
10/1/15 3:24 PM
PILGRIMAGE MUSIC &
A DISTINCTIVELY SOUTHERN PLACE
GROW WILLIAMSON
BOWLABILITY
RAISE THE ROOFS
BLING & BOWTIES Cover-October-2015.indd 1
and Mrs. Claus
Your Guide to ALL THINGS HOLIDAY!
Women Of Infl flu uence
Decor, Tasty Treats, Halloween & Haunted Happenings
THE
MAN ISSUE
AT HOME WITH SANTA
It’s A Party In A Box
FABULOUS FALL!
Special Feature
The Sea Pines Resort
MARDI GRAS BALL
2020 Iroquois Steeplechase Your Community Partners
Jump Into Spring Fashion With Draper James & Lilly Pulitzer
A DISTINCTIVELY SOUTHERN PLACE
Gentlemen & Summer Fashion
H Clark Distillery
A FASHION AFFAIR
S pring Fashion
THE BOYS OF SUMMER
With Miss Daisy
nd give back!
JOKERS & JACKPOTS
IROQUOIS STEEPLECHASE
SWAN BALL
2/23/16 12:15 PM
A DISTINCTIVELY SOUTHERN PLACE WINTER 2017
MAIN STREET BREWFEST
A DISTINCTIVELY SOUTHERN PLACE
HARD BARGAIN ANNUAL CELEBRATION
TASTE OF WILLIAMSON
FRIENDS & FASHION
GREAT FUTURES GALA
STARS & STRIKES
MARCH 2017
HOUSE FOR HOPE
A DISTINCTIVELY SOUTHERN PLACE DECEMBER 2016
Decorator Show House Gives Back
FEATURING: DISTINCTIVELY SOUTHERN
Wedding
YOUR COMMUNITY PARTNER
A DISTINCTIVELY SOUTHERN PLACE
THE GIVING GARDEN
SUMMER 2017
SPANNING THE DECADES
FASHIONABLE YOU
Merry Christmas
RAISE THE ROOFS
COMMUNITY PARTNER
A DISTINCTIVELY SOUTHERN PLACE SEPTEMBER 2017
PILGRIMAGE MUSIC & CULTURAL FESTIVAL
RIVER SWING
KEEPING SCORE
Gifts of the Heart
12/6/16 3:41 PM
EAT, DRINK
Super Bowl Sunday Fun Day
YW-Cover-Winter2017.indd 1
A WALK IN THE PARK
HOPE GROWS
&BE MERRY
EDITION
CoverYW_March2017.indd 1
FRANKLIN WINE FESTIVAL
Home & Garden
THE FOOD & SPIRITS ISSUE
1/19/17 3:46 PM
YOUR COMMUNITY PARTNER
IN YOUR BACKYARD
Fun in the Sun
Tractor Supply Company
3/1/17 12:38 PM
CoverYW_April2017.indd 1
MOTHER’S DAY GIFT GUIDE
YOUR COMMUNITY PARTNERS: DISTINCTIVELY SOUTHERN
EDITION 4/4/17 12:24 PM
CoverYW_May2017.indd 1
WCAR INSTALLATION & AWARDS BANQUET
WCAR GOLF SCRAMBLE
WINE DOWN MAIN STREET
5/5/17 3:45 PM
WILLIAMSON INC. CELEBRATION
THE PINK GALA
Meet the Creative People Behind the Local Arts & Culture Scene
Total Eclipse, The Sight of A Lifetime
The Annual Ladies’ Issue
YOUR COMMUNITY PARTNER
CoverYW_Dec.indd 1
ARTISTIC VISION
UP THE ROAD:
FASHIONABLE YOU:
LET’S HEAR IT FOR THE GIRLS
Spring into Steeplechase Fashion
YES, IT’S GOOD!
11/7/16 10:52 AM
CHUKKERS FOR CHARITY
MAY 2017
FOR THE MIDDLE TENNESSEE BRIDE
DOING BUSINESS IN WILLIAMSON COUNTY
CoverYW_Nov.indd 1
JOKERS & JACKPOTS
A DISTINCTIVELY SOUTHERN PLACE
APRIL 2017
The Gentlemen of Horsepower & Polo
WILLIAMSON, INC.
SOUTHERN LIVING IDEA HOUSE
A DISTINCTIVELY SOUTHERN PLACE
Food for the Soul
DICKENS OF A CHRISTMAS
SYMPHONY BALL
ANTIQUES & GARDEN SHOW
BLACK TIE AFFAIR
GENTLEMEN OF WILLIAMSON COUNTY EAT THE STREET TEXT
BRIGHTSTONE SONGWRITER’S NIGHT CoverYW_Summer2017.indd 1
Your Journey Home Begins with Castle Homes
OCTOBER 2017
HERE COMES HALLOWEEN
FABULOUS FALL FASHION
Décor, Food and Entertaining to Get in the Spooky Spirit!
NOVEMBER 2017
A VINTAGE AFFAIR
A DISTINCTIVELY SOUTHERN PLACE
STYLING YOUR EVERYDAY
BREWFEST
HOLIDAYS 2017 A DISTINCTIVELY SOUTHERN PLACE
TASTE OF WILLIAMSON
MUSIC COUNTRY TEXT GRAND PRIX
TAKE THE CAKE
STEAK & BURGER DINNER
FRIENDS & FASHION
A DISTINCTIVE
A DISTINCTIVELY SOUTHERN PLACE
WINTER 2018
STAB
6/26/17 2:29 PM
A DISTINCTIVELY SOUTHERN PLACE A DISTINCTIVELY SOUTHERN PLACE
MARCH 2018
The Perfect Holiday Table
Whimsical Winter
with Macy’s
A DISTINCTIVELY SOUTHERN PLACE
A DISTINCTIVELY SOUTHERN PLACE
APRIL 2018
MAY 2018
THE LADIES’ ISSUE SPRING FASHION
FASHIONABLE YOU
INTERIOR THINKING
Nonpr o f it Her o es o f Williams on Count y
Real Estate & development Issue
ept2017.indd 1
YWcover_Oct2017.indd 1
10/5/17 2:16 PM
Celebrate
BUSINESS IN WILLIAMSON COUNTY
Merry Christmas From our family to yours!
IN YOUR BACKYARD
Harpeth Square Project Comes to Fruition
LOVE IS IN THE AIR
Dating Your Spouse
CoverYW_Holiday2017.indd 1
YW_Winter2018-COPY.indd 1
12/4/17 9:31 AM
YOUR CHARITABLE SELF
77th IROQUOIS STEEPLECHASE
SWEET SOUTHERN TENNESSEE
Girl Scouts: They’re Anything but Cookie Cutter
Sugar Rush That Starts in the State
1/22/18 5:46 PM
Eat, Drink & Be Merry
9/5/17 12:28 PM
Home & Garden CoverYW_April2018.indd 1
CoverYW_Nov2017.indd 1
11/3/17 4:25 PM
GRAPETEXT STOMP
HEROES IN HEELS TEXT
RIVER SWING TEXT
Let’s Hear it for Those Distinctively Southern Women
UP THE ROAD Keeneland Welcomes 2018 Spring Meet
Spring Into Spring with Draper James
New Year, New Home
Your Charitable Self
Be Wooed By Jason Wu
YW_Cover_March2018_2.indd 1
COME FLY WITH ME
Your Williamson Kicks Off Inaugural Tailgating Contest
Hammock Beach Resort
YOUR COMMUNITY PARTNER Elisabeth Hasselbeck Returns to Friends & Fashion
YOUR COMMUNITY PARTNER Distinctively Southern Gentlemen
CHEERS TO SEVEN YEARS!
THE GENTLEMAN’S ED
We Celebrate Seven Years in Publication
4/4/18 10:11 AM
2/27/18 2:49 PM
CoverYW_May2018.indd 1
TASTE OF WILLIAMSON 5/8/18 9:35 AM
A PAWSOME GALA
YOUR WIL MARCH
A A DISTINCTIVELY DISTINCTIVELY SOUTHERN SOUTHERN PLACE PLACE MAY 2018 NOVEMBER 2018
A DISTINCTIVELY SOUT
YOUR COMMUNITY PARTNER
UP THE
The Kentucky
Brentwood’s 50th Anniversary Celebrations
ARTS & CULTURE
American Idol Contestant Eddie Island
IT’S YOUR BUSINESS Walker Chevrolet: Geared Toward the People
STYLING YOUR EVERYDAY
The HolidaysMedia Group, LLC Robertson Thanksgiving Tablescapes
WITH MAR TINA MCBRIDE
Publishers of Distinctively Southern Wedding and Your Williamson
PO Box 364 | Franklin, Tennessee 37065 615.465.6046 | yourwilliamson.com | distinctivelysouthernwedding.com
Home & Garden
10
Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Story & Photography by Adam Sanner The Next Generation Heritage Foundation’s Three Blind Vines was held in February at The Factory. The “Classic Hollywood” themed event raised money for The Franklin Theatre. Guests spent the night enjoying delicious local food, amazing wine and great live music. Guests were able to participate in the very popular silent auction, which offered plenty of desirable items. The Three Blind Vines wine tasting allowed guests to try a wide variety of disguised wines brought by the patrons, who were all part of the fun as “teams” by tables. Each team brought three bottles of wine, two to be tasted and the third as a grand prize. The team that brought the bottle of wine with the most votes won “The Vault” which was a huge collection of various wines.
Cindy Comperry, Connie Smith, Erin McGill & Lily Smith
Ed Underwood, Steven & Pamela Ludwig & Monica Funderburk
Joe & Brooke Mabry, Tatum McKnight & Clay Perry
Carmine & Jolane Grassi
Claire Christian, Mandy Marlin, Chastity Mix & Lindsey Paulson
John & Janie Berry
Jon Finkel & Alicia Gordon
Anthony & Cathy Olpes
Lisa Hitt, Jennifer Heeren & Kristin Bishop
Renee Miller & Jose Dirube 14 MARCH 2021
Karen & Steve Anderson
Celebrating 10 Years
10
Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Battle Ground Academy hosted its 17th annual Songwriter’s Night at the Franklin Theatre in January. The evening consisted of music by BGA students and hit Nashville songwriters, such as Monty Criswell, Troy James, David Lee, Wynn Varble and Pat McLaughlin. The special guest of honor for the evening was Mr. Larry McElroy. He was recognized for his forty one years of service to the school.
Hop House Tennessee Taps features thirty different Tennessee-brewed beers and six from neighboring states.
Whitney & Eric McElroy
Betsey & Tom Adgent
Doug & Donna Park, Megan & Rob Horrar
Jennifer Graham, Felicity & Scott Tidwell, Andy Graham
Proud to Pour Tennessee’s Best Craft Beers
Alan & Darlene Thompson
117 5th Avenue N. Franklin, TN 37064 615.454.8592 hophousetntaps.com
New Menu! David Lee, Monty Criswell, Troy Jones & Wynn Varble
Jamie & John Dooley
LIFESTYLE
Your Best Self
Don't miss an issue of YOUR Williamson! FRANKLIN WINE FESTIVAL
PUMPKINFEST
WINE DOWN MAIN STREET
A DISTINCTIVELY SOUTHERN
PLACE
NOVEMBER 2019
A GOLDEN GALLOP PARADE
A DISTIN
SOUTH CTIVELY
ERN PLACE
2019 HOLIDAY
Merry as Christm From our family
MAIN STREET FESTIVAL
A VINTAGE AFFAIR
A DISTINCTIVELY SOUTHERN PLACE MAY 2019
INTERIOR THINKIN
G
A Fall Gathering Spot
YOUR COMMUNITY Celebrating Business with
to yours
PARTNER
Williamson, Inc.
Forty Six Years of the Heritage Special Commemorative
Edition
Cheers to Eight Years Featuring Our Distinctively Southern Ladies
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COMM UNIT PARTNE Y Celebrates R Tw
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We have been taught for years to eat five fruits and vegetables a day for optimal physical health. Now a top psychologist and therapy app are prescribing a new “Mental 5-a-day” practice to safeguard our mental health, especially under the stress that Covid-19 is placing on us.
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YOUR WILLIAMSON ANNIVERSARY ISSUE
BLACK
WITH DR. SETH GILLIHAN
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S U B S C R I B E N O W AT yourwilliamson.com
and have them m a i l e d d i re ct ly to YOU!
Dr. Seth Gillihan is a clinical psychologist and Head of Therapy for Bloom, a top cognitive-behavioral-therapy (CBT) self-therapy app. “The Covid-19 pandemic is also a mental health crisis and we urgently need effective ways to address it. So, I’m recommending that we all start adopting a mental 5-a-day practice – consisting of five simple and practical things that we can all do each day to help nourish our mental health.” Dr. Gillihan recommends using the acronym BLOOM for five easy steps designed to help us cope each day: B Breathe – Use your breath as the anchor to connect to the present moment L Love – Connect with others, with love, friendship, kindness O Observe your thoughts – And practice helpful ways of thinking O Offer thanks – Practice gratitude M Move – Exercise in ways you enjoy You can also enjoy Bloom.com. Bloom is the first digital therapist in your pocket and top self-therapy app. It allows users to train their minds with over 500+ exercises from cognitive-behavioraltherapy (CBT) to manage stress and anxiety, improve sleep, build better habits, foster stronger relationships and improve the quality of life. Bloom uses the power of cognitive-behavioral-therapy (CBT) and combines interactive video classes with journaling and mindfulness exercises to help you improve your mental well-being, boost mood. SETH J. GILLIHAN, PHD Seth J. Gillihan is a clinical psychologist, best-selling author, podcast host, and creator of the Think Act Be Online School. He specializes in mindfulness-centered cognitive behavioral therapy (CBT).
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
NOURISH TO FLOURISH FOODS THAT BENEFIT YOUR BODY BY CATHERINE ROYKA
When it comes to keeping a well-balanced and healthy diet, there are many options to choose from. We’ve highlighted a few foods that you should not go without, that help with healing, fighting off harmful diseases, nourish your skin and boost everyday happiness! Before you head to the grocery store, make a thoughtful list on what foods are essential for an every day and healthy diet and then pack your grocery cart! We know a whole sleeve of Girl Scout cookies sounds delicious, but is it the key to healing your body and keeping you healthy? VITAMIN C If you want to eat your way to fabulous skin, try munching on some of these foods that pack a lot of this super antioxidant. This vitamin is needed for building a strong immune system, radiant skin and helps blemishes heal properly. The best sources include blueberries, broccoli, oranges, strawberries, papaya, kiwi and sweet potatoes. RED WINE Along with being simply delicious, red wine also has health benefits. Red wine tannins that bring the red out in red wine, contain procyanidins, which help to protect against heart disease. Another key protector in red wine, resveratrol, helps to prevent damage to blood vessels, reduces low-density lipoprotein cholesterol and aids in preventing blood clots. Cheers! CHIA SEEDS These seeds may be small, but they are a big deal when it comes to providing an excellent source for protein, omega 3s and fiber. Healthy antioxidants are also a main component in chia seeds, with calcium, zinc, magnesium and iron. Throw a handful into your morning yogurt or smoothie, or on top of a salad. EGG WHITES Not only are eggs great for an everyday diet, as they are loaded with essential proteins, vitamins and good fats, they are also helpful when healing burns. Tip: A simple but effective way to treat a burn on the skin can be helped by applying egg white to the skin. First, hold the burn under cool water to help take the heat out of the body. Crack an egg and separate the yolk and egg white. Immerse the burned area into the egg white for at least twenty minutes. Egg whites contain lots of nutrients, vitamins, minerals and protein to help with repairing the skin after a burn. DARK CHOCOLATE Flavanols found in dark chocolate can be helpful with improving blood flow, lowering blood pressure and reducing memory loss because of the anti-inflammatory qualities of dark chocolate. It has been found to help in treating brain injuries such as a concussion. Among other things, chocolate also makes you feel better! No surprise here! Chocolate contains phenylethylamine (PEA), which encourages your brain to release “feel-good” endorphins. Thank you, dark chocolate, for making us feel good - not guilty, about dessert.
LIFESTYLE
Beautiful You
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Micro-needling Micro-needling is a type of collagen induction therapy that works to stimulate the body’s collagen and elastin production. This helps to tighten, lift and rejuvenate the skin, reducing fine lines and wrinkles, minimizing pores, stretch marks, aging skin and acne scars. The Skin Pen penetrates the dermis to stimulate/activate collagen and elastin production. Collagen and elastin provide our skin with firmness, flexibility and a youthful look. These naturally occurring substances in the body are stimulated as your skin begins a positive wound healing process.
SkinTheoryRx is a Medical Aesthetic Studio in Downtown Franklin. 504 W Main Street | Franklin, TN 37064 skintheoryrx.com | 615-747-0071 | @skintheoryrx
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LIFESTYLE
A Southern Gentleman Is...
Ready To Suit Up! WITH DICK SHIPLEY
Like most parents, I tell my kids lots of things. Some good; some bad. One of those that falls under the category of sage advise is: Never wish away time, and find joy wherever you are. That said, I think we were all counting down to ripping the 2020 calendar off the wall. So here we are, embarking on the first new season of ’21, and I want to encourage all the gentlemen of the sunny South to twist a new saying (and attitude) into their lexicon: Suit Up! I promise you men, it will feel good to feel good again; and the best way to shed those doldrums is to look the part. If you’re as tired of wearing t-shirts and pajama bottoms as most of my clients are, trade them in for a bold blue-pinstripe and/or a Summer tan suit, and some color in a window-pane styled sport coat of wool, silk, and linen. Accessorize with trousers of linen and wool (stabilizing the wrinkles without sacrificing the look). Of course, if you have the temerity for bespoke vestiary (not to mention a qualified haberdasher to lend professional guidance), you may even adorn the jacket interior with a custom lining for added enjoyment. Believe me, people will notice. To that point, the guidance I offer here should be prefaced with conditional advice to maximize your experience, as well as remove any trepidation in a changed world: Think about something that is made for you, rather than fitted to you. Even the most intrepid of us, I think, are conscious of good hygiene and mindful of today’s circumstances. Do you really want to try on the same garments in a store that ten people before you have, and work with someone you’ll never see again? Probably not. These concerns, and the fact that wearing a suit is less of an everyday necessity in today’s world - especially with Zoom this and online that – give reason to invest more per garment in fewer suits. Sharper look, and less utilitarian.
20 MARCH 2021
Celebrating 10 Years
After everything we’ve endured for the past year (seems longer, doesn’t it?), you should treat yourself and re-define your style. Turn that societal polar-shift into a “sartorial shift.” Now is the time to replace that old Navy suit with a fresher blue shade, perhaps adorned with a bold pin or rope-stripe; styled with singlebreasted peak lapels, and hacking (slanted) lower pockets. Perhaps consider the old-school elegance of the venerable three-piece suit, when you want that extra edge; mindful that you can use the vest as a supportive piece with jeans and/or a sport jacket. Want something warmly resplendent, yet not as serious? Try the aforementioned tan suit of Italian wool, finished with details such as pic-stitching on the edges, and hand buttonholes. If you’re
feeling particularly bold, try detailing with hand-sewn buttonholes on the sleeves, with a contrasting thread color on the bottom hole, along with on the lapel. In other words, finish it off as your budget allows, keeping in mind that the greater the details, the greater the affect. As suit and sport coat colors go, blues of every hue continue to be strong and incorporate well with every support color, including black. (Tip: Whatever shade of blue you’re thinking, go a shade lighter). Accent colors such as light green, orange, and honey tan are fantastic looks within the blue and gray bases, and ideal for spring in the South. Keeping these ideas in mind, remain conscious of the art of simplicity; or as venerable American suit maker Norman Hilton called it “absence of artifice.” There is something commendable about being straightforward in life, through both word and appearance. While I revel in the evolved style that requires more thought and brashness than simple “solid-solid-stripe”, there is something elegant and timeless about getting right to the point with the look of a solid tan or olive suit – especially down here – accompanied by a Bengal-striped shirt and striped regimental tie of strong or pastel color. Nothing phony; straight to the point. This may even be the perfect time to throw everybody for a “loop”, and attempt that bow tie you’ve seen others add to their look. Remember, you can carry it off suavely if you feel you can carry it off! With us slowly re-engaging people at re-open social events, such as Steeplechase and Derby parties, now is the perfect time to give yourself a new angle. Who knows, you may even try donning that hat you’ve been considering, but didn’t have the knees before! All I know is this: In a world where we now mask-up and think nothing about wearing that, we can surely put on the armor of the Southern Gentleman. So, as we open the world back up this spring, let’s have some fun and “Suit Up” again!
DICK SHIPLEY OWNER OF BOSTON LOUIE’S
To get more tips on gentlemen’s fashion, you can find Dick Shipley at Boston Louie’s. He can be reached by email at dickshipley@gmail.com.
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Stains Be Gone! HOW TO DEAL WITH NASTY FOOD AND WINE STAINS No matter how hard you try, it seems inevitable for wine to end up on your clothes or dinner on your carpet. Especially in entertaining situations, there’s a pretty good chance an accident is going to happen. Here are some DIY stain removal tips.
Red Wine
1 2 3 4
Grease on Silk
DO NOT rub the wine into the carpet, but rather blot or dab the liquid with a damp paper towel.
Pour baby powder on the stain and allow to sit for 30 minutes then brush off.
Pour club soda on the stain.
Rub powder dish detergent into the spot and let sit for 30 minutes then rinse it off.
Disperse a generous amount of salt over the stain and let it dry.
Hang to dry.
Follow your normal laundry routine, using cold water and baking soda. Chocolate
Tomato Sauce
DO NOT rub chocolate stains.
Dab or sponge stain with cold water.
Always remove excess chocolate residue with a butter knife or spoon.
Squeeze fresh lemon juice or sponge bottled lemon juice on the stain.
Rinse stain with cold water.
Flush with water again dabbing as much liquid off the stain as possible
Dab laundry detergent or stain remover onto the stain.
Follow your normal laundry routine, using cold water and baking soda.
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Follow your normal laundry routine, using cold water and baking soda.
Experience Warmth of Home AT T H E F O U N TA I N S
Independent Villas . Assisted Living . Memory Care. 22 MARCH 2021
615.567.3717
Celebrating 10 Years
300 Celebration Circle Franklin, TN
W W W. F O U N TA I N S F R A N K L I N . C O M
FEATURE
Your Community Partner
Miss Daisy King The Queen of Williamson County’s Culinary Scene by Shelly Robertson Birdsong
As we are celebrating all year long, our 10th Anniversary in publication, we intend to recognize and honor as many of the individuals who have made contributions to your community magazine as we can. And as it is our annual Eat Drink and Be Merry issue – there are a select few such people who come to mind to single out! Of course, Miss Daisy makes the top of the list.
those who inspire and guide us in life, let alone call them a friend and to be able to thank them for contributing to your dream. Thank you, Daisy.
When I was a little girl, I distinctly recall dining at Miss Daisy’s Tearoom in Franklin often, but not so often, that it wasn’t always a special occasion to do so. And a memory. Everything about it was lovely and that included Miss Daisy. Fast forward to adulthood and what is now a salient moment in the history of this endeavor of publishing – to ask and to have Miss Daisy graciously agree, to write for the magazine.
I have been told from numerous entities in the Middle Tennessee Community that my cooking has had a formative influence in the culinary arena over four decades.
I can think of no one, other than my own grandmother, who has influenced my knowledge of and love for wonderful southern cuisine. Her cookbooks are front and center in my kitchen and her recipes are my go-to’s whenever the perfect meal or food item is called for! She is iconic when it comes to hospitality and hostessing here in Williamson County and loved for her enthusiasm and candor in sharing the best way, the easiest way and the right way, to prepare not just the food but the stage on which it appears and setting the scene by which it is served. And her caramel cake? Well… it is beyond divine and despite my admonishments to my husband: “Do not bring one of those home if you visit Daisy’s…” I am always so very glad when he does! The lady herself exudes southern grace and guts. Two of my most admired traits in any woman who in ways they may not even know, have mentored me in my career. She has lived a colorful, interesting and bittersweet life – all reflected in her home, where countless memories and moments of a life well lived, surround you amidst the beautiful antiques and items – all with a story. It is not lip service to say, this cover featuring Miss Daisy, makes me most proud. And most humbled. It is not often that we get to meet
So, what does Miss Daisy think about her own contributions to the culinary scene of our community? Here are a few thoughts, in her own words, from everyone’s favorite – Miss Daisy King:
I have written fourteen cookbooks, run several different dining concepts, trained many cooks and served food to thousands of people in the region. Though I’ve come a long way since the early days of Miss Daisy’s Tearoom in Franklin, its legacy follows me everyday. I am constantly humbled by the customers who share fond memories and kind words about Miss Daisy’s food, be it in person or on-line. Today, I feel my culinary life has come full circle from its beginning with Miss Daisy’s in Franklin to Miss Daisy’s Kitchen with a wealth of those loved recipes prepared to go. My life’s work as a cook/chef, restaurateur, and author is present in everything I do. My contributions over the years to Your Williamson has channeled the hard earned experience of figuring out exactly what customers want for their more traditional menus. Preparing food as long as I have has meant being intimately familiar with the expectations of each season. I have used the seasonal likes to prepare dishes that are both new and familiar. My being able to write for Your Williamson has given me the platform to engage with the community with recipes and stories which have continued to build my business as a restaurateur. Every Williamson county resident who picked up the magazine, took my recipes home with them. This is one of the highest honors any author could have. Many thanks Your Williamson for allowing me to be a part of your success.
Enjoy the next several pages of some of the best of Miss Daisy’s featured recipes and hospitality tips from over the last decade.
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
ST. PATRICK S DAY DINNER Friends, March is one of the most iconic months on the calendar. Its transition to warmer temperatures means a segue into spring and a re-awakening of the flora and fauna that populate our lush landscapes. It’s the ideal month to be a Tennessean. The Irish connection to March and Tennessee actually goes back to some of the Irish families that helped settle our great state. Following the traditions, March saw the celebration of Ireland’s favorite son Saint Patrick, and the many legends surrounding him as both a patriot and a saint. It was St. Patrick's use of shamrocks in a parable, which provided their association with the holiday through the number of leaves and color. They were viewed as something sacred. His driving out the snakes in Ireland made him something of a patriot as well! I often joke with friends that it’s a “no-brainer” that I’m of Irish heritage. Aside from the fact that my sons were named Patrick and Kevin, the folks here at the kitchen tease me for my wearing so much green and cooking with spirits throughout the month. The month long culinary celebration of St. Patrick’s Day finds one wanting to enjoy the historical recipes of native Ireland, as well as those we have enjoyed through the years. I have included some of my favorites for this celebration including my Reuben Pie, Crème de Menthe Brownies and Cake, Paddy’s Beef Brisket, and Irish Beer Bread. They are staples for a reason, and just the beginning of a long line of potential food items one could share. For readers fortunate enough to have Irish roots in their family tree, I would recommend visiting with family members to track down some of their heirloom recipes. This is the best time to explore culinary heritage. Wishing all of you a blessed St. Patrick’s Day!
Miss Daisy’s Kitchen 1110 Hillsboro Road Franklin, TN 37069 | 615.599.5313 www.MissDaisyKing.com | Facebook/MissDaisysKitchen
24 MARCH 2021
Celebrating 10 Years
REUBEN PIE Miss Daisy King 1 9-inch deep-dish pie shell, unbaked 1 tablespoon caraway seeds ½ pound deli corned beef, shredded 1 tablespoon Dijon mustard ¼ cup Thousand Island dressing ¾ cup sauerkraut, drained 1 ½ cups grated Gruyére cheese 3 eggs, beaten 1 cup half-and-half 1 tablespoon grated onion ¼ teaspoon dry mustard ½ teaspoon salt Assemble all ingredients and utensils. Preheat oven to 425 degrees. Sprinkle and press caraway seeds into the unbaked pie crust. With a fork, prick the crust and bake for 7 minutes. Remove the crust and reduce the oven temperature to 350 degrees. Layer corned beef on top of the crust. Combine mustard and dressing and spread over beef. Then layer sauerkraut and cheese. Mix eggs, half-and-half, onion, dry mustard and salt; pour evenly over the pie. Bake for 40 to 45 minutes. Remove from the oven and allow to set for 5 minutes.
PADDY'S BEEF BRISKET Yield: 6 servings 1 4-pound beef brisket Sliced onions ¼ cup chili sauce 12 ounces beer 2 tablespoons brown sugar 1 clove garlic, minced 2 tablespoons plain flour Assemble all ingredients and utensils. Place brisket in 13x9-inch baking pan and cover with slice onions. Combine all remaining ingredients except flour and pour over meat and onions. Cover pan with foil. Cook for 3 ½ hours at 350 degrees. Remove foil and cook for an additional 30 minutes. Remove brisket from pan; add flour to pan drippings to make gravy. If mixture is too thick, Add water until gravy reaches desired consistency. Before serving, slice brisket and top each serving with gravy.
YOURWILLIAMSON.COM 25
For additional recipes go to: www.yourwilliamson.com www.missdaisyking.com
IRISH BEER BREAD Yield: 8 servings 2 ½ cups self-rising flour 12 ounces room temperature beer (Guinness is a good recommendation) 2 tablespoons sugar 2 tablespoons melted butter Additional melted butter to brush on top after bread Assemble all ingredients and utensils. In a mixing bowl combine all ingredients except butter for brushing when baked. Pour batter into a greased loaf pan. Bake in a 375 degree over for 45 minutes.
CRÈME DE MENTHE BROWNIES Yield: 8-10 servings BOTTOM LAYER: 4 eggs 1 cup self-rising flour ½ cup butter 1 16-ounce can chocolate syrup ½ teaspoon salt 1 teaspoon vanilla Assemble all ingredients and utensils. Mix well; pour into 9-inch pan sprayed with Pam. Bake in a 350 degree oven for 25 to 30 minutes. Cool completely. MIDDLE LAYER: ½ cup butter
2 cups confectioners’ sugar 2 tablespoons green crème de menthe Blend well. Beat until fluffy. Ice the cooled brownies. Refrigerate until firm. TOP LAYER: 1 cup chocolate chips 6 tablespoons butter Melt chocolate chips and butter in double boiler or heavy saucepan. Cool slightly. Spread over crème de menthe frosting. Spread completely to edge of pan to seal cake. Cool entire cake. Slice with very sharp knife.
CRÈME DE MENTHE CAKE Yield: 24 to 30 servings 1 box white pudding cake mix ⅓ cup crème de menthe 1 16-ounce jar hot fudge ½ pint heavy cream, whipped Assemble all ingredients and utensils. Prepare the cake according to the package directions, substituting 3 tablespoons crème de menthe for water. Bake in a 13x9x2-inch pan. Cool. Heat fudge topping and smooth over cake. Cook. Fold remaining crème de menthe into whipped cream and frost the cake. Yield: 24 servings
26 MARCH 2021
Celebrating 10 Years
(615) 794-7415 • TENNESSEEVALLEYHOMES.COM
YOURWILLIAMSON.COM 27
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Egg-cellent Easter Eats WITH MISS DAISY KING Spring is springing and Easter is upon us. Nature echoes the religious significance of the holiday in this season, showing us a bright, beautiful and fragrant example of rebirth and renewal. It is a season for new beginnings and indelibly woven into the symbolism of the Easter holiday is, of course, the Easter Egg. Children all over Williamson County will soon be donning their Sunday best to go on Easter Egg hunts. The tradition of coloring eggs may go as far back as Mary Magdalene. Likewise, the eating of eggs at Easter once also had formal significance in the early Christian church. While the latter is for the most part lost to history, eggs and egg-based dishes remain favorites at many celebrations and picnics and especially at Easter. Here at Miss Daisy’s Kitchen, we are happy to prepare for such festive events. Our eggs Fermiccelli, egg salad, deviled eggs and Easter shortbread cookies are on our menu for this Easter. As more and more people are realizing the benefits of healthy eating, they are eschewing commercially produced eggs in favor of those that are organic, free range and farm fresh. This season all of us at Miss Daisy’s Kitchen are proud to salute the incredible, edible and eminently decoratable egg. So, put on your Easter Bonnet “the one with frills upon it,” and prepare some of these recipes as part of your “egg-cellent” Easter! Happy Easter, Daisy King
Miss Daisy’s Kitchen 1110 Hillsboro Road • Franklin, Tennessee 37069 615.599.5313 • MissDaisyKing.com facebook.com/MissDaisysKitchen
Easter Egg Shortbread Cookies
SHORTBREAD COOKIES 2 cups butter, softened 2 Tablespoons vanilla extract 1 1/2 cups powdered sugar 4 cups all-purpose flour 2 teaspoons baking powder Parchment Paper Assemble ingredients and utensils. Beat butter and vanilla at medium speed until creamy. In a separate bowl, whisk together powdered sugar, flour, and baking powder. Gradually add sugar
mixture to butter mixture, beating at low speed until blended. Flatten dough into a disk and wrap in plastic wrap. Chill 1 hour to 3 days. Place dough on a lightly floured surface; roll to 1/4-inch thickness. Cut with desired cookie cutters. Place on a parchment lined baking sheet 1/2 inch apart. Bake in a 350 degree oven for 12 to 13 minutes or until edges are lightly browned. Cool on baking sheets 5 minutes. Transfer to wire cooling racks; cool completely (about 20 minutes). Decorated with cookie icing. Let dry 1 hour. Yield: 24 cookies
COOKIE ICING 2 cups confectioners’ sugar 2 Tablespoons milk, or more as needed 1 1/4 teaspoon almond extract Food coloring of choice Combine powdered sugar, milk, and extract until mixture reaches a spreading consistency. Add milk 1 tablespoon at a time. Add in coloring of choice.
Farm Fresh Egg Salad 6 hard boiled eggs 2 tablespoons chopped green onions 1 tablespoon Dijon mustard 1 teaspoon salt 1 teaspoon Worcestershire sauce 1/3 cup mayonnaise Assemble ingredients and utensils. Mix together and serve on your favorite slice of bread, tomato, or lettuce cup. Yield 6 servings.
Perfect Deviled Eggs 6 large eggs 2 Tablespoons Mayonnaise, or more as needed 2 Tablespoons sweet pickle relish, plus some of its liquid (optional) 1 teaspoon Dijon mustard Salt and freshly ground black pepper Assemble ingredients and utensils. Place the eggs in a large saucepan and pour in enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to a boil. Cover the pan and remove it from the heat. Let the eggs stand in the hot water for 15 minutes. Drain the water from the pan and immediately fill it with cold water. Remove the eggs from the pan and gently tap them on a counter to crack them. Peel the eggs under cool running water, starting at the large end. Slice the eggs in half lengthwise, remove the yolks with a teaspoon, and place them in a small bowl. Set aside the whites. Add the mayonnaise, pickle relish, and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste. Add more mayonnaise or some of the sweet pickle liquid if the yolk mixture is too dry. Spoon the yolk mixture into the hollows of the egg whites and place them on a serving plate. Garnish the tops of eggs with garnish of your choice. Yield: 12 servings 30 MARCH 2021
Celebrating 10 Years
Egg Casserole Fermicelli EGG CASSEROLE FERMICELLI 9 hard boiled eggs 1 pound bacon, cooked and crumbled 3 cups White Sauce (see below) 2 cups grated cheese Breadcrumbs Assemble ingredients and utensils. Grate the eggs and crumble the bacon. Alternate layers of White Sauce, eggs, bacon and cheese to fill a 2-quart casserole. Add extra white sauce and breadcrumbs to the top. Bake in a 350 degree oven for 30 minutes. Yield: 6-8 servings WHITE SAUCE 2 Tablespoons butter 1 Tablespoon all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 teaspoon Worcestershire sauce 1- 1 1/2 cups light cream or milk
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Friends, I hope everyone is enjoying a happy and productive new year! The cold weather has brought with it a fresh start, and the potential for a new you. This is the ideal time to set your mind to accomplish whatever you want — be it a list of tasks you’ve been wanting to complete, or the achievement of a lifelong dream. If you maintain a positive attitude. I truly believe that you can do anything. When I was working on this month’s recipe selection, I had some difficulty deciding what I wanted to do. I wanted to offer timely recipes that helped you stay warm during the winter months. But I also wanted to keep true to the idea of a fresh start. I know that people’s time is limited, so eating healthy becomes a problem if it’s not convenient. It was then that it hit me, and I said to myself “Daisy, why not just do a selection of soups? They’re versatile, not that hard to make, and offer a completely different take on what you’ve previously offered.” The decision to offer soups, for me, represents so much. I see so many people wanting to eat healthier, to save money and to expand their horizons. You can do all three of those things by making a soup that doesn’t sacrifice taste, doesn’t break the bank and helps you create new eating habits that reward your palate with a new experience.
• 1 6-pound baking hen • 2 pounds chicken breast • 3 quarts water • 2 bay leaves • 4 small onions, finely chopped • 3 teaspoons salt
Thank you!
• 1 teaspoon black pepper • 1 teaspoon red pepper • 2 packages frozen sliced okra
For additional recipes go to: www.yourwilliamson.com www.missdaisyking.com
32 MARCH 2021
Celebrating 10 Years
Assemble all ingredients and utensils. Cut the chicken into pieces. In a stockpot, simmer the chicken in 3 quarts of water seasoned with bay leaves, onions, salt, black pepper, and red pepper, until the meat can be easily removed from the bones – about 2 hours and 30 minutes. Remove the chicken, dice, and set aside. Add the okra, tomatoes, lima beans, corn, cabbage,
• 4 cups fresh or 2 (16 ounces each) cans diced tomatoes • 2 packages frozen lima beans • 2 16-ounce cans corn • ½ cup shredded cabbage • 2 tablespoons sugar • 1 tablespoon Worcestershire sauce • 1 teaspoon hot sauce • 3 medium potatoes, diced sugar, Worcestershire sauce, and hot sauce to the broth and cook slowly for 6 hours. Add the diced chicken, and cook for another hour. Thirty minutes before serving, add the potatoes and cook until the potatoes are tender in the stew. This stew benefits from slow cooking. Its flavor improves if it is refrigerated overnight and then reheated. Yield: 8 servings, 8 ounces each.
• 3 pounds medium-size, ripe tomatoes (peeled, quartered, and seeded) • 2 cloves garlic, minced • Salt and freshly ground pepper • 2 tablespoons butter • 1 leek (white & light green part only), chopped • 1 carrot, peeled and chopped • 5 cups unsalted chicken stock • 4 ounces blue cheese, crumbled • 3 tablespoons whipping cream (heavy cream) • 2 tablespoons fresh basil, chopped • 2 strips bacon, cooked and crumbled • basil sprigs
• 4 pounds red potatoes, peeled and cut into cubes • 4 ribs of celery, cut into small pieces • 1 medium purple onion, diced • 5 strips of bacon, tore into pieces • 1/4 cup chopped fresh parsley • 1/2 teaspoon minced garlic • 1 pint Half & Half • 1 teaspoon black pepper Assemble all ingredients and utensils. Spread the tomatoes in a shallow baking dish. Sprinkle them with garlic, salt, and pepper. Roast for 35 minutes on 400 F. Heat the butter in a large saucepan. Add the leek and carrot and season lightly with salt and pepper. Cook over low heat, stirring often, until the vegetables are tender(about 10 minutes). Do not let them color. Add the chicken stock and roasted tomatoes and bring to a boil. Lower heat, cover, and let simmer for 20 minutes. Add the blue cheese, cream, and chopped basil. Remove the pan from the heat and cool slightly. Transfer the soup to a blender or food processor and process until smooth. (Do not fill the jar more than one-third full; hold the lid slightly askew to allow steam to escape.) If desired, pass the puree through a fine sieve into a large bowl. Adjust the seasoning. Rinse out the pot. Return the soup to the pot and reheat. Do not allow it to boil. Ladle the soup into bowls and garnish with bacon and sprigs of fresh basil. Serve hot. Yield: 6 servings.
• 1 teaspoon salt • 4 quarts water Assemble all ingredients and utensils. Start by frying the bacon in a 2-gallon stockpot over medium heat. When the bacon is about halfway cooked, add in the onions, parsley, garlic, and celery. Cook until the onions and celery are softened. Add the 4 quarts of water to the stockpot. Bring to a boil and then add in the potatoes. Cook for 40 minutes, covered. Stir occasionally. After 40 minutes, spoon about half of the potatoes with liquid into a blender. Turn the blender on puree and run until all the potatoes are blended into a liquid. Add the pureed potatoes back into the pot along with the salt, pepper, and Half & Half. Cook for an additional 20 minutes, covered. Stir frequently. Serve garnished with grated Cheddar cheese and warm French bread. Season to taste. Yield: 6 servings.
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
THE MERRY MONTH OF MAY DINING WITH MISS DAISY By Daisy King When I opened Miss Daisy’s Tearoom in 1974, the beverage of choice was, of course our afternoon tea. The emphasis was given to our “Tea Time” during the merry month of May, as our menu was expanded to include the accompaniment of our Lemon Curd, as well as additional finger sandwiches, assorted sweets and tea breads. Each table was adorned with fresh flowers from Marilyn Lehew’s garden and we occasionally entertained guests with music. Tea Time was our common bond and freshly brewed tea meant everyone was where they needed to be. Tea is something of a lost art to many people. Over the years, I have enjoyed three principal varieties: Afternoon Tea, Cream Tea and High Tea. Afternoon Tea: During the early years of British tea consumption, the beverage was principally at breakfast and as a digestive aid after dinner. In the 1840’s, the seventh duchess of Bedford complained that a “sinking feeling” would strike her between lunch and dinner. Thus, the custom of taking afternoon tea was established. At first the meal consisted of tea and light cakes, but soon bread and butter were added. Today, afternoon tea may also include dainty sandwiches, scones with jam and clotted cream and petits fours. And despite the name, it is afternoon tea that is held to be the fanciest and most elaborate. This is the one you dress up for and enjoy at Fortnum and Mason or at a posh London hotel like The Ritz. Cream Tea: Also known as Devonshire tea, this mid to late afternoon fortifier, comprising scones, clotted cream and preserves is the specialty of the Devon and Cornwall region of England where the high butterfat content of the milk of Channel Islands cows (Guernseys and Jerseys) enables the cream to clot. Cream Tea was once served in the fields on the farms to tide the laborers over until the evening meal. Presently, Cream Tea is enjoyed in homes or tearooms and might include a sandwich or slice of cake. High Tea: Actually a drink of the working class, it’s enjoyed with dinner in the evening. It is accompanied by mugs of tea, made with strong tea. The term High is thought to refer to the fact that this tea was originally taken at the “High” dining table rather than a lower table in the parlor. The meal may include hot or cold meats, savory spreads, cheese bread with jam, cakes and pastries. The Merry Month of May is the perfect time for tea. It’s a great gift for Mother’s Day, Graduation or a Birthday party. The recipes included will be enjoyed at any of these occasions. Happy Tea Time, Daisy King 34 MARCH 2021
Celebrating 10 Years
Lemon Curd 5 egg yolks 1 egg white ¼ cup lemon juice 1 cup sugar 3 tablespoons Assemble all ingredients and utensils. In a double boiler, mix all of the ingredients and cook until thick and clear, stirring constantly. Store in a jar and keep refrigerated. Serve with crumpets, tea cakes, or gingerbread, or use as a filling.
Tea Cakes ½ cup butter ½ cup shortening 2 cups sugar 3 eggs, beaten 1 cup flour, plus enough to make a soft dough ½ teaspoon baking soda 2 teaspoons baking powder ½ cup buttermilk 1 teaspoon vanilla extract Assemble all ingredients and utensils. Preheat the oven to 350
degrees. In a large bowl, mix the butter and shortening until soft. Add the sugar, then the beaten eggs. In a medium bowl, place 1 cup of flour and sift the soda and baking powder. Add this to the sugar mixture. Add the milk and vanilla and enough flour to make a soft dough. Turn onto a floured board, and knead until smooth. Roll out to ¼-inch thickness. Cut into any shape. Bake for about 10 minutes or until brown. Yield: 6 dozen
Cucumber Tea Sandwiches ½ small onion, coarsely chopped 2 8-ounce packages cream cheese, softened 1 large cucumber, peeled, seeded and coarsely chopped ½ teaspoon salt ¼ teaspoon ground white pepper ½ teaspoon minced fresh dillweed 80 slices bread (40 whole wheat and 40 white) crusts removed and thin sliced Assemble all ingredients and utensils. In food processor, combine onion, cream cheese and cucumber. Process until smooth. Add seasonings and mix. Make sandwiches with filling: whole wheat bread on bottom and white on top. Cut sandwiches into thirds. Yield: 120 rectangular sandwiches Miss Daisy’s Kitchen 1110 Hillsboro Road Franklin, Tennessee 37069 615.599.5313 MissDaisyKing.com facebook.com/MissDaisysKitchen
“Tea Time was our common bond and freshly brewed tea meant everyone was where they needed to be.” 36 MARCH 2021
Celebrating 10 Years
movingwithkelly.com RealtorKellyDougherty @movingwithkelly kelly dougherty
REALTOR®
c: 615.804.6940 | o: 615.790.3400 | Kellyd@VillageTN.com
$649,900 421 35th Ave, Unit B Nashville Sylvan Summitt
$1,100,000 4079 Twin Oaks Lane Antioch 10 + acres
$1,199,999 419 Wild Elm Franklin Westhaven
$1,699,999 307 Morning Mist Franklin Westhaven
PENDING
PENDING
COMING SOON
SOLD
219 Everbright Franklin Downtown Franklin
3809 Mistico Franklin Leiper’s Fork
192 Hillhaven Franklin 3.8 acres
395 Devon Chase Gallatin Lenox Place
SOLD
SOLD
SOLD
SOLD
3024 Blossom Trail Lane Franklin Blossom Park
1315 Decatur Circle Franklin McKay’s Mill
331 Circuit Road Franklin Ladd Park
831 Battery Lane Nashville Oak Hill
LIFESTYLE
In Your Backyard
Is It Time to Break Up with Your Tree?
Four ways to see whether you and your tree are meant to be, or if it’s time to say goodbye! WITH THE DAVEY TREE EXPERT COMPANY
There are so many reasons to love trees, from their natural beauty to the shade they provide in the summer. But how can you tell if your tree isn’t feeling the love anymore? An unhealthy tree is one that could cause issues – sometimes dangerous ones – down the road. So, it’s important for homeowners to learn to spot the signs! Usually, sick trees can be saved, but a dead tree is a huge risk to the safety of your home and property. That’s why even though it’s still cold, February is the perfect time to get out and check your tree- plus it’s a great way to get some fresh air in the winter! The key to knowing whether it’s time to “break up” with your tree this Valentine’s Day is being able to tell the difference between a dead and declining tree. The following four steps will help you determine whether you and your tree are just going through a rough patch, or whether your tree is beyond the point of recovery. FOUR STEPS TO TREE INSPECTION Step 1: Perform the scratch test. Using your fingertip or a knife, scratch one of the tree’s twigs. If it’s moist and green underneath, your tree is alive. If it’s brown and brittle, scrape a couple more to see if any are fresh green underneath.
Step 2: Get to the root of it. Start low and examine the base of the tree. Pay attention to the tree’s roots, looking for soft spots, decay, mushrooms or other fungi.
Step 3: Provide support. The collar is where the trunk and roots meet at the soil surface. Pull back the grass (or snow) to check for decay. If the bark is missing, falling off, or broken, that’s a sign your tree needs attention.
Step 4: Examine what’s going on
inside. Do a visual check to look for large cracks or splits in the trunk. These indicate structural weakness 38 MARCH 2021
Celebrating 10 Years
in the tree and need careful evaluation. Trunk swelling, which is an overgrowth area of bark, is also a sign of advanced decay. A certified arborist can use a probe to determine the extent of deterioration. If your tree is showing symptoms of decline, the next step is to determine its potential hazard. This is where a certified arborist can help, says Scott Johnson, District Manager for the Davey Tree Expert Company in Nashville. “A watchful homeowner can be the first line of defense in their tree’s health and wellbeing,” says Johnson. “A certified arborist can then assess the health of the tree, help homeowners understand the extent of any damage, and make a plan for care or replacement.” Using professional tools and expert advice, a certified arborist can determine if the tree can be saved or if it is best to “break up” with your tree this spring, by removing and replacing it. When you show your trees a little love, they’ll repay it with beautiful growth all year long. Have more questions about tree health or your home’s trees? Scott Johnson and the Davey Tree Expert Company are here to help. Learn about our services and contact us by visiting davey.com/local-offices/ nashville-tree-service-and-lawnservice. The Davey Tree Expert Company provides research-driven tree services, grounds maintenance and environmental solutions for residential, utility, commercial and environmental partners across North America. As one of the largest employee-owned companies in the U.S., Davey has been dedicated to creating and delivering sustainable solutions for 140 years. Become part of the Davey legacy and apply today.
PARKS On Main 415 Main Street Franklin, TN 615.790.7400
Your Real Estate Professionals of Middle Tennessee
Danny Anderson 615.790.7400
PARKS On Main | 106 East Main Street | Franklin, TN 615.790.7400 | ParksAtHome.com
Your Real Estate Professionals of Middle Tennessee
Darci Caesar
Danny Anderson 615.790.7400
Franklin
Christopher Close
615.947.6038 Reid Anderson 615.406.3426
615.490.2004 Jeannie Bankins 310.499.8146
Cindy Garner Greg Fritz 615.347.1732 615.587.0366
Loy Hardcastle Loy Hardcastle 615.948.3704 615.948.3704
Lisa Davis
MaryLisa JaneDavis Cochran 615.982.9404 615. 438.6640 982.9404
Kim HendersonMegan Jones Campbell Scott Hudson Patrick Jackson 615.881.9053 615.566.9598 615.970.9054. 615.403-1055
Shelton MargaretHolly Flowers Orton 615.403.3214 615.604.2590
Sandy Melz 615.609.7424
Tammy Fitzpatrick
Cindy Denson615.335.0405 615.587.0366
Lauren Sullivan 615.289.8610
Brentwood ParksAtHome.com
Brentwood
Brentwood Office 8119 Isabella Lane, Suite 105 Brentwood, TN 37027 615.370.8669 8119 Isabella Lane, Suite 105 | Brentwood, TN 615.370.8669 | ParksAtHome.com
Susan Gregory 615. 300.5111
Marla Richardson 615. 397. 3403
Susan Gregory
Candace Revelette 615. 300.5111 615. 456.4022
Cindy Stanton 615. 482.2224
Lisa Culp Taylor 615.300.8285Dawne Davis
Nelle Anderson 615.939.8323
Teresa Chiles 931.607.7513
Debbie Hovsepian 310.701.7477
Candace Revelette 615. 456.4022
Kim Day Shackloc 615.838.8850
Luanne Story 615.714.7511
Nathan Throneber 615.542.5822
Cindy Stanton 615. 482.2224 Kim Day Shacklock 615.838.8850
615.945.7139
LIFESTYLE
Welcome Home
Historic Meets Modern on West Main
1003 WEST MAIN STREET | $2,695,000 Listing with Lisa Davis
40 MARCH 2021
PARKS On Main 106 East Main Street | Franklin, TN C: 615.982.9404 | O: 615.790.7400 ParksAtHome.com Celebrating 10 Years
Located in the historic Hincheyville neighborhood of downtown Franklin, the Turley-Marshall House (circa 1880), is nestled on one of the largest lots in downtown. A testament to great craftsmanship, this classic Tudor has 13'9" foot ceilings; five fireplaces; original hardwood floors; a gourmet kitchen complete with Viking appliances; Media Room and a Master Suite with a spectacular bath. The main home also features five bedrooms and five and a half baths. The total square footage of 6613, includes a 1626 square foot guest house or studio with bedroom and bath. The back building has been completely redone and is perfect for a home office or separate living space. Listed on the National Register of Historic Places, this home also has a backyard ready for a pool on the large lot of .79 acre. If you are ready to own a piece of Franklin history on one of our community’s most picaresque streets, you must see this beautiful home. You can walk to downtown shopping and dining, watch a local parade from your front porch and enjoy countless downtown festivals and events – in your front yard – so to speak!
NOW IS THE PERFECT TIME TO SELL ARE YOU READY TO SELL YOUR HOME? Call us today! (615) 775-3830
CALL US FOR ALL OF YOUR REAL ESTATE NEEDS! LISA CULP TAYLOR
MEGAN JONES CAMPBELL
AMY PAPPAS
VICKIE FREAS
MARABETH POOLE
MARGARET FLOWERS ORTON
MEREDITH ZELLER
SOLD
UNDER CONTRACT
IN 1 DAY
IN 1 DAY
$550,000
228 SAGEFIELD ST.
$984,900
104 STREAM VALLEY BLVD.
Franklin | Highlands at Ladd Park
Franklin | Stream Valley
SOLD
SOLD
IN 1 DAY
IN 5 DAYS
$540,000
$315,000
239 CHESTER STEVENS RD. Franklin | Ivy Glen
1619 24 TH AVE. N. Nashville
UNDER
SOLD
CONTRACT
IN 1 DAY
IN 1 DAY
$610,000
$499,900
1605 LONGMONT CT. Franklin | McKay's Mill
585 MARIGOLD DR. Franklin | Willowsprings
CONTACT US FOR ALL OF YOUR REAL ESTATE NEEDS
LCTTEAM.COM
All information deemed correct but is not guaranteed and is subject to change.
106 E. Main St. | Franklin, TN 37064 | (615) 790-7400 | (615) 775-3830 | Lic. #00059191
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
How to Set the Perfect Table COURTESY OF EMILYPOST.COM
several courses, which precede the entrée. (b) Butter Plate: The small butter plate is placed above the forks at the left of the place setting. (c) Dinner Fork: The largest of the forks, also called the place fork, is placed on the left of the plate. Other smaller forks for other courses are arranged to the left or right of the dinner fork, according to when they will be used. (d) Fish Fork: If there is a fish course, this small fork is placed to the left of the dinner fork because it is the first fork used.
While most of us do not find the occasion of a table set for formal dining at home as seen on Downton Abbey, often, it is still an interesting and necessary knowledge for the consummate hostess. The formal place setting is used at home for a meal of more than three courses, such as a dinner party or a holiday meal. It’s also used at high-end restaurants that serve multiple courses. Everything on your table should be crisp and sparkling. White linens are still considered the most formal, but colored or patterned tablecloths or place mats and napkins can be just as elegant. Other possible elements include candles, a centerpiece or multiple flower arrangements and place cards. Place mats (if used), are centered in front of each chair, about one to two inches from the edge of the table. A tablecloth is spread to hang evenly on each end and on the sides. The average drop is twelve to eighteen inches, but don’t worry if it is a little long or short—you just don’t want it hanging too low, or it will end up in the diners’ laps. The most formal table is strictly symmetrical: Centerpiece in the exact center, an even number of candlesticks, place settings spaced evenly around the table, silverware lined up and at the same distance from the edge of the table. The space not taken up by place settings is your available real estate. Feel free to vary flower arrangements and decorations as you like, creating a balanced and pleasing tables cape. Be careful not to overcrowd the table, and arrange your decorations so diners 44 MARCH 2021
Celebrating 10 Years
seated opposite can see each other. In General: -Knife blades are always placed with the cutting edge toward the plate. -No more than three of any implement are ever placed on the table, except when an oyster fork is used in addition to three other forks. If more than three courses are served before dessert, then the utensils for the fourth course are brought in with the food; likewise, the salad fork and knife may be brought in when the salad course is served. -Dessert spoons and forks are brought in on the dessert plate just before dessert is served. The placement of utensils is guided by the menu, the idea being that you use utensils in an “outside in” order. For the illustrated place setting here, the order of the menu is: -Appetizer: Shellfish -First Course: Soup or fruit -Fish Course -Entrée -Salad (a) Service Plate: This large plate, also called a charger, serves as an underplate for the plate holding the first course, which will be brought to the table. When the first course is cleared, the service plate remains in place for any other courses, such as a soup course, until the plate holding the entrée is served, at which point the two plates are exchanged. The charger may serve as the underplate for
(e) Salad Fork: If the salad is served after the entrée, the small salad fork is placed to the right of the dinner fork, next to the plate. If the salad is to be served first, and fish second, then the forks would be arranged (left to right): salad fork, fish fork, dinner fork. (f ) Dinner Knife: The large dinner knife is placed to the right of the dinner plate. (g) Fish Knife: The specially shaped fish knife goes to the right of the dinner knife. (h) Salad Knife (Note: there is no salad knife in the illustration): If used, according to the above menu, it would be placed to the left of the dinner knife, next to the dinner plate. If the salad is to be served first, and fish second, then the knives would be arranged (left to right): Dinner knife, fish knife, salad knife. (i) Soup Spoon or Fruit Spoon: If soup or fruit is served as a first course, then the accompanying spoon goes to the right of the knives.
Land & Lots, First Time Home Buyers, Design & Custom Homes... Just plain Real Estate... It’s what I do!
(j) Oyster Fork: If shellfish are to be served, the oyster fork goes to the right of the spoons. Note: It is the only fork ever placed on the right of the plate. (k) Butter Knife: The small spreader is placed diagonally on top of the butter plate, handle on the right and blade down. (l) Glasses: These are placed on the right, above the knives and spoons. They can number up to five and are placed in the order they will be used. When there are more than three glasses, they can be arranged with smaller glasses in front. The water goblet (la) is placed directly above the knives. Just to the right are placed a red (lc) or white (ld) wine glass. A sherry glass or champagne flute (le), to accompany a first course or for an opening toast, go to the right of the wine glasses. Glasses used for a particular course are removed at the end of the course. (m) Napkin: The napkin is placed on top of the charger (if one is used) or in the space for the plate. It can also go to the left of the forks, or under the forks if space is tight. Of course, this is a very expansive overview of setting the most formal and traditional of tables. Not like every night at home. However, the art of hospitality, manners and the perfect table never goes out of style or ceases to be important –just in case! Socially Yours is Your Williamson’s monthly column with advice, tips and tricks for staying polite, socially acceptable and always mannerly for the busy community socialite, from the expert on all things mannerly. “The standards of etiquette that Emily Post established with her seminal book Etiquette in 1922. Though times have changed, the principles of good manners remain constant. Above all, manners are a sensitive awareness of the feelings of others. Being considerate, respectful, and honest is more important than knowing which fork to use. Whether it’s a handshake or a fist bump, it’s the underlying sincerity and good intentions of the action that matter most.” The Emily Post Institute
Views of Olde Franklin - Own A Slice of Paradise
Come to the beautiful Williamson County countryside and claim your estate lots ranging from five to twenty three acres. Currently, three lots are available, ranging from sixteen to twenty three acres, and priced from $998K to $1,449,000. These lots are approved and recorded, and most sites will accommodate two dwellings. Gorgeous views abound! One of the highest elevations in Williamson County! Come find your little corner of paradise with all the conveniences needed within minutes of your country oasis.
Lauren Sullivan
Cell: 615.289.8610 PARKS Realty
106 East Main Street, Suite 200 Franklin, Tennessee
We’re Hiring We are looking for professionals to join our team in Sales, Marketing, Writing and Photography. Be a part of Williamson County’s COMMUNITY—SOCIAL—BUSINESS—LIFESTYLE publication and online resource. We want to meet you! Contact us with your resume and cover letter at: info@robertsonmediagroup.com
LIFESTYLE
Welcome Home
On Top of the World at 513 King Richards Court 513 KING RICHARDS COURT | FRANKLIN, TN | 37067 $15,450,000 LISTING WITH KELLY GAMMER, CAPITAL REALTY GROUP, LLC DIRECT: 615.550.3022 | MOBILE: 615.525.3469 KELLY@CAPITALREALTYTN.COM
This is a rare estate boasting some of the most fabulous views in Williamson county! Perched high above the world below, this home sits on more than fourteen total acres, which includes two buffer lots, within the gated community of Tors of Avalon. Surrounded by acres of green space filled with wildlife, you will think you are living far, far away from it all! The Tors of Avalon is a gated, park-like neighborhood nestled just minutes from I-65 and Cool Springs. With two gated entrances, one off Cool Springs Boulevard and the second off McEwen Drive, access is simple and convenient. The home features a warm custom designed floorplan that includes five fireplaces, smart features, six bedrooms, seven full baths and two half baths and a resort worthy
pool! The three-level, furnished home takes full advantage of the breathtaking views with porches, overlooks, and the infinity pool. The level backyard begs for bonfires, birthday parties and family events. Inside, you’ll find garage space accommodating eight automobiles and enough entertainment options to satisfy any crowd. As you walk through the front doors, the immense domed ceiling and fireplace inspire a sense of grandeur. Then, as you walk through the dining room, wood-paneled office, kitchen and hearth room, you can appreciate how well-designed and comfortable the layout is. Even though the house spans more than 17,000 square feet of livable space, porches, patios and garages, the natural light, curved staircases and wide-open hallways make you feel right at home. Begin your day at the breakfast bar and enjoy your coffee by the fireplace. Magnificent sunset and pool views await you in the master suite at the end of the day. In the master bathroom suite, you’ll find his-and-her vanities and luxury walk-in closets with private access to the laundry room.
Next, make your way to the open kitchen. If you are the chef, you’ll love cooking on the Wolf range and grabbing ingredients from the Sub-Zero refrigerator. Storage options are everywhere with a large walk-in pantry and several storage closets conveniently located near the kitchen. When dinner is ready, enjoy it on the covered outdoor patio, outfitted with a bar, kitchenette, Green Egg, gas grill and fireplace. Later, enjoy a glass of wine by the pool or on the third-floor terrace. Either way, the views are amazing! With a 1,200 capacity wine cellar, parlor and cigar lounge with humidor, this home is an entertainer’s dream. The home also includes guest suites on the terrace and main levels, reading, exercise, and movie rooms, perfect for everyone’s hobbies. At the end of the day, simply close the gate and water the yard with the push of a button. You can control lighting all over the property with your Control 4 System. All that’s left to do is grab a beverage, turn on some music, the heated jacuzzi on the patio, and enjoy the magical view as the sun goes down over this magnificent estate.
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
LOCALLY GROWN, NATIONALLY KNOWN CEO’S UNEXPECTED MOVE TO WILLIAMSON COUNTY WAS CATALYST FOR UNPRECEDENTED GROWTH FOR GRAB THE GOLD BY VICKY TRAVIS
Thank you, Hurricane Katrina. You changed everything. It’s not that Danielle Ontiveros actually needed inspiration to take her business higher. Her company was doing well, hitting $100,000 in sales of her protein snack bar, Grab the Gold. But after the 2005 hurricane destroyed her house in Metairie, Louisiana, doors she never imagined would open. While evacuated to Arkansas, Ontiveros checked her email. What she found there made her cry. Good, amazing tears. More than 100 customers from Nashville, Brentwood and Franklin had written her, concerned about her safety, asking if she needed financial support, offering places to live, giving encouragement. Could her next decision be any clearer? Ontiveros and her mother, Divina Ontiveros, and friends moved to Williamson County. Within six months, she re-opened her Grab the Gold business in an 850-square-foot space on Columbia Avenue in Franklin. She decided to stop her other career as a massage therapist and concentrate on growing her business. In 2008 and 2009, (yes, during the recession), her sales grew by 20 percent year over year. In 2012, she hit the $1 million in sales mark. “This place has the most supportive culture of helping others,” says Ontiveros. “This is home. I can’t imagine being anywhere else.”
FEARLESS
Ontiveros, 40, started her business as a confident 16-year-old, who after a night of playing with ingredients in her mom’s kitchen in Louisiana, created an oatmeal-peanut butter-chocolate no-bake bar. Her mom loved it. She loved it, and, well, she figured everyone else would, too. The next day, the home-schooled teen told her mom, “I think I could start a business with this.” She wrapped two dozen goodies in plastic wrap, dressed up and went to office buildings to sell them. After lukewarm success, her always-supportive, business-savvy mom suggested she sell to friends and family. Ontiveros didn’t know it at the time, but she had just learned the difference between “cold calls” and a “warm market.” Now, after 25 years in business, that friend-to-friend, word-of-mouth marketing and 15-hour workdays have landed Ontiveros’ protein snack 48 MARCH 2021
Celebrating 10 Years
bar in more than 100 locations around Nashville including national chains such as Walgreens, Gold’s Gym, Twice Daily and Smoothie King. When people come into Smoothie King, General Manager Clay Quattlebaum may ask if they’ve tried a Grab the Gold. If they haven’t, he’ll give them one. “You’ll come back and buy one,” he promises them. More often than not, he’s right. Quattlebaum orders cases of Grab the Gold every week for seven stores he manages in Nashville and Williamson County. “I can’t tell you how many Brentwood moms come in and buy boxes of them,” he says. “I joke that we sell more Grab the Golds than smoothies.” As a teenager, she mixed until it tasted good. She would find out years later, after she sent the bar to a nutritionist, that it packed a healthy punch with lots of fiber, potassium, protein and no gluten or dairy. “It appeals to people who use it before exercise or after as a recovery,” she says. “We hear from kids, elderly and moms who love it for the taste, for the fiber.” Grab the Gold ships orders to all 50 states, and its first international order goes to stores in Lebanon. She recently hired her first full-time employees in an office manager and a production manager. This March, the business celebrates one year in its new 5,000-square-foot space in a Cool Springs office park. Ontiveros finally has her own office. “The interaction with customers is the best part,” she says.
ONE FLAVOR, ONE PRODUCT
Ontiveros has tweaked the recipe very little since 1990, but recently decided to change some ingredients to organic and non-GMO. The change made her production cost rise, but she did not raise the bar price. Bars are still $2.25 to $2.50 each depending on the store. Ontiveros didn’t go to college, opting instead to run her Grab the Gold business while also becoming a pilot who flew charter planes, and later becoming a massage therapist who worked with the New Orleans
Local products find national following Here is just a sample of Nashville-based passionate entrepreneurs who ship their food products nationwide.
The Christie Cookie Co.
For 30 years, Christie Cookie gained a loyal following with its decadent classics such as chocolate chip, oatmeal raisin and white chocolate macadamia nut cookies. Shop the whole line of cookies, brownies and coffee at www. christiecookies.com or call 1-800458-2447.
Noble Springs Dairy
About six miles from Franklin, Dustin and Justyne Noble make a home and sweet life for their goats. Their goat-milk cheeses such as feta, chevre, and fudge are to-die-for and now ship around the nation. Find them in local stores and online at www.noblesprings.com or call 615-481-9546.
Early’s Honey Stand
Since 1925, Early’s has sold its honey and country meats gaining a national reputation. It added jams, cheeses, nuts, sausages and more to its product line over the years. Shop online at www.earlysgifts.com or visit its main store at 5075 Main St. in Spring Hill or its second location at 209 E. Main St. in Franklin. 1-800-523-2015.
Goo Goo Cluster Olive and Sinclair
Founded in 2009, the chocolate maker has gained a following by using traditional techniques for its products such as Duck Fat Caramels, Smoked Nib Brittle and Mexican Style Cinnamon Chili Chocolate Bar. Shop online at www.oliveandsinclair.com. Tours are encouraged at the East Nashville factory, 1628 Fatherland St.
No list of famous food products from Nashville would be complete without the Goo Goo Cluster. The caramel, marshmallow, peanuts and chocolate confection was created in 1912 at the Standard Candy Co. in Nashville. Goo Goo lovers can visit the Goo Goo Shop at 116 3rd Ave. S. in Nashville or order from googoo.com.
Nashville Toffee Company
Founded in 2003, Christina and George Cohn ship signature Almond Toffee, chocolate barks and more to stores, businesses and individuals all over the country. Order online at nashvilletoffeecompany.com or call 615-232-2410.
For an extensive list of food products made in Tennessee, go to www.picktnproducts.org.
YOURWILLIAMSON.COM 49
Pours & Palates
Izzy’s Feel Good Food
PHOTO BY: SARAH MACKENZIE PHOTOGRAPHY
FEATURE
BY ANNA ROBERTSON HAM
As we welcome the promise of spring and brighter days ahead, we also are ready to get out and enjoy what our community has to offer more and more. Dining in Williamson County is always an experience, as we have some of the best eateries around. One new restaurant offers a family-friendly atmosphere with a flavor packed menu, along with cocktails that take creativity up a notch. Izzy’s Feel Good Food sits on Columbia Avenue, near downtown Franklin. This family owned establishment has a lot of history. Brad Bittermann, his wife Jo, along with their children, Izzy and Varick, moved to Franklin from Las Vegas in 2018, when he was recruited for the Director of Food and Beverage position at the Omni in downtown Nashville. “About twenty years ago, I switched careers from architecture to the food service industry,” explains Brad. “In Las Vegas, I worked as a Director and VP of Food and Beverage for several of the large strip casinos, including the MGM Grand, Mandalay Bay, The Wynn, Caesars Palace, Harrah’s, Paris and Bally’s. We had wanted to leave Las Vegas in order to find a better community to raise our family and to find a better work/life balance.”
“When the Omni hotel temporarily closed its doors at the end of March 2020, due to the pandemic, I was furloughed along with the rest of our team,” says Brad. “We started talking about opening our own restaurant with our two other managing partners at Izzy’s: Harland Hoel and Chef Tara Garland. Both Harland and Tara worked together with me at the Omni - Harland as the GM, and Tara as the AGM of Barlines. I have worked with Harland for ten years, dating back to our time in Las Vegas. Harland is a twenty-five-plus year restaurant veteran who moved to Franklin to take the position at the Omni. Our Chef at Izzy’s is Tara Garland, a dynamo of energy who graduated from the University of Tennessee’s culinary program in 2015 as a certified ACF Chef and joined the Omni as part of their Food and Beverage Leader in Development program in 2016. She then took the position at Barlines, and worked her way up to be the AGM, working with Harland to run the front of the house. Her passion for cooking and food led her back into the kitchen, when she agreed to open Izzy’s with us. Although this is her first official Chef position, you would never know it! She is a natural leader and teacher in the kitchen.” Jo has also worked in restaurants for fifteen years and she and Brad met at a restaurant. The concept of Izzy’s, named after Brad and Jo’s thirteen-year-old daughter, was to fill the void of what they felt Franklin was missing: “A casual, affordable, family-friendly and family-owned restaurant with a diverse menu of made from scratch food, served by a friendly and professional staff,” Brad says. “Most of our staff had previously worked with us at the Omni as well, so we have a pretty tight-knit team. Although I had opened over twenty restaurant concepts while I was in Las Vegas, this was our first one we opened for ourselves. Harland had experience with his own restaurant, running a Sushi-burrito concept back in Las Vegas.”
HARLAND HOEL, CHEF TARA GARLAND, IZZY, BRAD,2021 VARICK & JO BITTERMANN 50 MARCH
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Izzy’s has live music every day they are open, with local musical talent of all ages and styles. “We love families here. Our kids’ menu
was written by our nine-year-old son, Varick, and we love seeing kids of all ages come to Izzy’s,” explains Brad. “We wanted to create the place where you can take your family, and the menu is diverse enough that if one child wants tacos and the other wants pasta or burgers…we still have everyone covered! We also have a large outdoor patio, as well as a full bar.” Izzy’s menu is amazing and truly does offer so much for everyone in the family. I enjoyed several dishes recently! The appetizer Steak Tacos: Ribeye steak - the same steak as their steak entrée, marinated in soy sauce, cumin, cilantro, garlic, orange and lime - diced and seared, topped with charred pineapple Pico de Gallo, chipotle aioli, cotija cheese and cilantro, served as a trio on traditional corn tortillas. These can be an entire meal, as you get three tacos, and it is delicious. I loved the flavors of the Ribeye steak along with the tart and spicy sauce. Wonderful, new option for tacos! One of the entrées I tried was the Lobster Fries with knuckle and claw Maine lobster sautéed in compound butter -lemon zest, fresh dill and oregano - served atop crispy French fries with a lemon and roasted garlic aioli. I love lobster and this is a go-to dish for lobster lovers. They don’t skimp you on the claw meat either – you get a big serving on the crispy fries. The aioli ties it all together perfectly.
I also tried the Seared Ahi Tuna Salad: Ahi Tuna rolled in black and white sesame seeds and lightly seared, served with avocado, sliced mango, fried edamame, crispy wonton strips and a house made cilantro ginger vinaigrette. This is a huge salad, packed with so much flavor with all of the elements. The tuna was seared to perfection and their homemade dressing had incredible flavor. I also got to taste the Garland Pasta: Chef Tara’s family recipe! Fresh cut fettuccine, handmade daily, tossed with their signature vodka sauce - homemade marinara, pancetta, vodka, heavy cream and Parmigiano Reggiano - and served with toasted Italian bread. YUM! I will order this one again and again. This was a delicious take on a pasta dish. For dessert, I tried the Skillet Cookie: Izzy’s Favorite! Scratch made chocolate chip cookie dough, layered with Nutella, baked until crispy and gooey, topped with a heaping scoop of vanilla bean ice cream, crumbled cookies and drizzled with a dulce de leche sauce. Let me just say, they had me at cookie….and Nutella… Order this dessert! Even if you eat it as your entrée! I also tasted their signature cocktail: The Town Crier, named in honor of their friend and restaurant patron, the late John Mather, (also known as Franklin’s Town Crier). They serve his favorite Jameson Irish Whiskey as a traditional whiskey sour, shaken with lemon juice, simple syrup, a frothy egg white and garnished with a cherry - to represent his red coat and his “sweet and sour” personality. When you order this drink, they ring a hand bell in his honor! “Hear ye, John!” So... Hear ye, Williamson County! Go visit Izzy’s. Take your family for this wonderful dining experience and enjoy a fabulous menu, atmosphere, live music and the friendliest staff and family.
901 Columbia Avenue | Franklin, TN | 615.716.2861 | izzysfranklin.com Tuesday – Thursday from 5:30pm - 8:30pm | Friday - Saturday from 5pm - 9pm | Sunday Brunch from 11am - 2pm
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Years of Sweet Southern Eateries BY MARGIE THESSIN
These days Franklin’s restaurant scene satisfies even picky eaters who can choose to dine at eateries ranging from meat ‘n three’s to fine dining. Main Street restaurants serve up seafood, hamburgers, barbeque, steaks and pizza. Irish, Italian, Mediterranean, American, Cajun and Southern styles of cooking are represented. We have a deli, bakery, cupcakery, coffee shops, and …the list goes on. It’s not always been this way. In 1988, when my family moved to Franklin, there was no Cool Springs (literally, the area didn’t even have the name yet). The main commercial district was Murfreesboro Road, where McDonald’s, Shoney’s, Waffle House, Ponderosa, Uncle Bud’s Catfish and
a restaurant at the Holiday Inn served up the goods. We were very excited when O’Charley’s opened in ’89! On the west side of downtown…hmmm… another McDonald’s? Oh, and a Quincy’s Steakhouse. Main Street restaurants included Dotson’s and Choices and I think that was it. Choices was Franklin’s first fine dining restaurant, and the first to serve liquor by the drink. It was truly wonderful. Great southern cooking. Dotson’s, with its wonderful Martha-Stewart approved biscuits, closed at the end of 2014. 52 MARCH 2021
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South on Columbia Avenue, Miss Daisy King had a tearoom at Carter’s Court and the Bunganut Pig ruled the cellar there. So Williamson County has gone from maybe a few dozen restaurants to 316, by TripAdvisor’s reckoning, in just twenty eight years. It’s great to have so many choices (but alas, no Choices). How things have changed. In the early to mid- 20th century Franklin’s downtown had cafes, luncheonettes and coffee shops, hotel dining rooms and even the precursor to the modern food truck, Chapman’s Pie Wagon. The Pie Wagon, which served full meals plus pies, sat on the Square near Capitol Bank, from1922-46. In 2011, Gwen and the late Dan Perkins, resurrected the Chapman’s concept and served up great street food before selling the business. Gilco’s Drive-in on Lewisburg Avenue where Zula & Mac is today, was a popular hangout with the teenage set. So, take a stroll down memory lane and take a look at some of these photographs of restaurants from the not-so-distant past. Photographs courtesy of Rick Warwick, Heritage Foundation of Franklin and Williamson County.
Whether you’re looking for a fresh baked morning pastry, freshly made grab-and-go meals, locally sourced produce and convenience items, or you just need a place to unwind with a glass of wine or a can of craft brew - Franklin Bakehouse is your destination. We believe that every bite matters and our aim is to provide our customers with the very finest quality prepared foods. Breakfast, lunch, dinner and everything in between.
To view our menu, order your meal online, or to have Franklin Bakehouse cater your next meeting or event, please visit our website at franklinbakehouse.com!
FRANKLIN BAKEHOUSE 100 E. MAIN STREET | FRANKLIN, TN 615.628.8493 | franklinbakehouse.com Photos courtesy of Rick Warwick, Heritage Foundation of Franklin and Williamson County
MONDAY - SATURDAY 7AM - 7PM | SUNDAY 8AM - 3PM YOURWILLIAMSON.COM 53
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
The Art of Good Barbecue Has a Long History in Williamson County BY RICK WARWICK
In the 19th century, accounts were written of large political rallies, Confederate reunions and church picnics being held in McGavock’s Grove, today called the Eastern Flank of the Battlefield. The Confederate reunion of September 14, 1892 was no doubt one the largest gatherings in Franklin, with estimates of between 10,000 and 15,000 being reported in the Nashville newspapers. To feed these masses, great preparations were required by the local ladies and John B. McEwen, who supervised a small army of local cooks to barbecue the beef, pork and goat. Luckily, we have a period photograph of the event which provides a glimpse into the enormity of the affair. Twenty-four picnic tables were especially made for the crowd to stand and eat. Unfortunately, the army of cooks are nameless but I will attempt to give recognition to some 20th century barbecue cooks we do know.
(Above) Men from Greater Pleasant View Baptist Church: Rev. Sid Bradley, Edward Taylor and Foster Blakemore spread on the sauce (Left) Lige Lawrence, Sr. applies his secret recipe of BBQ sauce on the roasting hogs (Below) Emma Hampton and Helen Cannon of One Stop Market on Columbia Avenue
The area west and north of Franklin seems to have had a cadre of experts in the art of barbecue. At Kingfield, Luther King and his brothers celebrated the Fourth of July with a barbecued hog. I have a photograph which depicts Luther at work. Sadly, all the King brothers have passed, and I wonder who in the clan has continued the tradition? At Bingham, the Rev. Andy Rivers of Boyd’s Mill Pike rose to acclaim by cooking his hog or goat on Friday night and bringing the tasty morsels to Franklin. Brother Rivers usually set up his cart near Bennett’s Hardware Store, at Fourth and Main, to catch the crowds as they passed by on Saturdays. I have heard many old timers described eating Rivers’ barbecue with a piece of cornbread from a greasy paper sack. Can you imagine what the health officials would say today? 54 MARCH 2021
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At Southall, Mr. E.W. “Lige” Lawrence, Sr. was legendary for his raspberries, turnip greens and barbecue. He apparently descended from a long line of barbecue connoisseurs. Raised on the Old Natchez Trace, the Lawrence family worked on the Jim Moran farm but they owned their own small farm on Lawrence Road, upon which they raised hogs. The Lawrence family attended Greater Pleasant View Baptist Church on Hillsboro Road, at Sneed Hill, and the men from that congregation prided themselves on their barbecue produced for church functions. As the photograph illustrates, the pit was covered with shoulders and ribs.
Catering
WE SMOKE THE MEAT
YOU GET THE GLORY
Some of our readers may remember One-Stop Market, on Columbia Avenue, and the tasty servings of barbecue and corn light bread offered there. I particularly remember Emma Hampton and Helen Cannon who served you from the window with a friendly smile in a voice that spoke Franklin.
Luther King keeps his eyes on the pit
PERFECT FOR LUNCH MEETINGS, TRAINING SESSIONS, BUSINESS LUNCHES, APPRECIATION DAYS, SEMINARS OR CORPORATE AND SOCIAL EVENTS
CONTACT EMILY YAMANAKA CATERING@HOGWOOD.COM 615.807.1846
RICK WARWICK Days Gone By | historicfranklin.com Rick has lived in Williamson County since 1970 and has been serving our community for many years. He currently serves as the County Historian at the Heritage Foundation of Williamson County.
DELIVERY AVAILABLE HOGWOOD BBQ 600A FRAZIER DRIVE SUITE 100 FRANKLIN, TN 37067 HOGWOOD.COM
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
STYLING YOUR EVERYDAY WITH KATIE JACOBS
I love giant platters of really amazing cheese with lots of goodies to go with. There is something for everyone and it’s a really great way to encourage guests to mingle and chat. Best part? Assembling a stunning fruit and cheese platter requires absolutely no cooking. Photography by Amy Cherry, amynicolephoto.com
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There are several key principles to follow to be sure your platter looks festive and is easy for guests to help themselves. The first, and most important, is to buy good quality ingredients. You really don’t want to skimp here. Buy really good meat, cheese and fruit. You only want the freshest cheeses that are perfectly ripened. Choose an interesting assortment of cheeses - hard sharp cheeses, soft creamy ones and pungent blue cheeses. Look for an interesting mix of flavors, textures and colors. Refrigerate them, and then bring them to room temperature a few hours before serving.
Third, to finish the platter, add sliced breads, crackers, and fruit. Common fruits for platters are grapes, figs, pears and pomegranates. Use what’s in season though. Mandarin and blood oranges are beautiful in the winter months while berries add a colorful punch in the warmer seasons. Overall, the simpler the design, the better the platter looks. Group each kind of cheese together and add one large bunch of green or red grapes in the center to create a visual focal point. Fill in the spaces with cured meats, nuts, honey and red-pepper jelly.
Second, be sure to have a platter or wooden board that is flat and large enough to hold the cheeses without crowding them. Arrange the cheeses with the cut sides facing out, and with several small cheese knives. Be sure to label everything as it encourages guests to try different kinds and to know what they’re eating.
Charcuterie board from Tin Cottage, Franklin. Paper table runner and cheese markers available at Hester & Cook hesterandcook.com.
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LIFESTYLE
A Spirited Conversation
ALCOHOL LEVEL Beverages with a high alcohol content can make spicy dishes taste spicier. If you are preparing or ordering food with more zing you will want to make note of the alcohol percentage of your drink. But if you’re serving up something with a spicy kick, be sure to avoid beverages that are high in alcohol. A big, full-bodied Cabernet sauvignon or Zinfandel will not do. Alcohol turns up the heat when spice is involved. It may make you want to choose a drink to tone down the zestiness of the food. Instead, a good cold beer may be just what is needed. Spicy dishes including Mexican ones, or spicy smoked meats like in BBQ dishes, often pair well with a cold tall one.
For ages, there has been much contemplation, discussion, and advice about what foods pair well with which alcoholic beverages; what goes well with beer; what compliments wine and what do I pair with a beverage involving spirits. The answer just might surprise you: Drink what you like! While a lot of time has been spent examining the content and make up of food and what would pair best with what drink, when it comes right down to it, it really is up to you and what you like. But for those who want the right pairing, the exact relationship, let’s discuss some of the areas to think about in pairing food with drink. There is no more sure way to take a meal from excellent to outstanding, than to add the right drink. While food and beverage pairings can be highly personal, some foods lend themselves well to particular drinks. Traditionally, wine and food pairings have been the topic of much discussion but with the explosion of craft breweries in recent years, beer and food pairings are also getting attention. Here are some key areas to consider in that perfect pairing:
SWEETNESS Sweet drinks complement spicy and salty foods. Whether you are indulging in a hot stir-fry, fajitas, or spicy BBQ, a touch of sweet will help to tame the heat of your dish. A nicely chilled Riesling or Chenin blanc, or a rum and coke, are recommended when you’re chowing down on chilies. Serving up a sweet beverage alongside a salty main is satisfying.
Food & Beverage Pairings
Keep your drink sweeter than your dessert. Sweetness also applies when working on dessert. The rule of thumb here is that the contents of your glass should have a higher sugar content than whatever is on the end of your spoon. Try pairing a bubbly Moscato (or sweet non-alcoholic spritzer), with stuffed strawberries or serve foods like cakes and pies with a glass of port.
ACID, ACID, ACID Acid is something that you should think about when considering food and drink pairing. It should be a priority when pairing. Acids include such things as citruses like EASIER THAN YOU THINK lemon, lime and other produce. What they do, is refresh the WITH CHRISTY BURKHALTER AND GINO DESALVATORE palate. This is the same as if you OF FRANKLIN WINE AND SPIRITS were squeezing a lemon on a food to brighten it up. Heavier TANNINS AND MORE TANNINS dishes like a cream sauce on a pasta or a Chinese dish, enhance the Fatty foods-like duck and steak, pair well with tannin-laden drinks. dish because of acid. This also includes salad dressings with a citrus While tannins are mostly associated with red wines (like Cabernet, vinaigrette. Seafood such as salmon, crab cakes, and shrimp cocktail, Nebbiolo, or Sangiovese), believe it or not, you will find them in plenty pair well with a citrus type of drink. A mojito or daiquiri is a very good of unexpected places. Breaking it down to basics, tannins are natural choice here. If it is a wine you want, a good Italian white or a California compounds that taste slightly bitter and astringent on the tongue. Tea chardonnay work well. Pinot Grigio and Vermentino, are two Italian for example, both cranberry and pomegranate juice, even chocolate, whites we recommend. A sauvignon blanc is a good choice as well. 58 MARCH 2021
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all have tannins. So, what about food? The answer is fat; tannins and fat essentially make each other better. A marbled steak or roast duck would be out of this world with a glass of wine with tannins. APERITIF This is an alcoholic drink taken before a meal as an appetizer. The French and Italians have long cultivated the art of herb-based spirits. Their origins can be traced back to the beginnings of distillation itself and have for centuries been put to good use either as a medicinal remedy or as an aid to digestion. Aperitifs (openers), are lower-proof and meant to be consumed prior to eating a meal to stimulate the gastric juices. Digestifs are higher in proof and typically can be consumed following a heavy meal to help everything digest properly. Produced by macerating herbs, bark, roots, flower and citrus peel in an alcohol distillate, the resulting mixture can age in wood casks or bottles. A wide variety of spirit styles fall into the aperitif and bitters categories including vermouth, dry sherry, ouzo and fino. Common brands you can easily find on our shelves are Campari, Aperol, Fernet Branca and Lillet.
SPECIFIC PAIRINGS FOOD AND WINE PAIRINGS When deciding how to pair food and wines, acidity and strength both play key factors. Ideally, you would want the level of acid in both the meal and the drink to be comparable. Neither one should overpower the other. Champagne: Oysters; other seafood; salads and cream cheeses Chardonnay: Pastas with heavy cream sauce, salads, some chicken dishes. Rich white sauces. Pinot Grigio: Light fish dishes, salads, some cheeses Cabernet Sauvignon: Wild game; steak or similar meats Merlot: Beef or lamb dishes Pinot Noir: Ham; earthy dishes, light red meats FOOD AND BEER PAIRINGS Like wine, the beer and food pairing should be to match the strength of the beer to the strength of a dish. But if you may want to contrast these two items, the notion is to pair a beer with some bitterness to offset a dish that may be sweet in nature. IPA: Pork Stout/Porter: BBQ and Smoked Meats Pale Ale: Burgers of all the trimmings Red Ale: Stews of all sorts Hefeweizen: Soups and Salads Lager: Spicy Food-Mexican, Chinese So, in conclusion, you could do your own research and make an optimal pairing or you can do something as simple as drink what you like with the food you are preparing! Whichever you do - raise your glass and bon appetite!!! FRANKLIN WINE & SPIRITS Locally owned and operated, YOUR expert in all things wine and spirits will treat you to “ A Spirited Conversation” every issue!
Franklin Wine & Spirits is your favorite neighborhood beverage store offering a welcoming neighborly vibe, comprehensive library of beverages to satisfy everyone and a knowledgeable team of associates with a passion for personal service to help you make the best selection for your specific taste. We look forward seeing you! 1400 Liberty Pike, Suite 300 Franklin, TN 37067 615.794.4242 FranklinWineandSpirits.com
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Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Must Eats In
Tennessee COURTESY OF ONLYINYOURSTATE.COM
Tennessee and its food and dining options across the state, have received accolades galore and made a lot of lists. This sampling of places where you must eat in Tennessee, is filled with quirky, off the beaten path, even obscure, local joints where the food, ambiance and experience are unique. You may have to rely on your nose rather than your MapQuest to find some of these places, but no doubt, the locals always know the best place for the best eats. Take a look at this list and see if any of your hidden favs are featured. Or better yet, take a road trip for food and report back to us what you learn in the realm of “Must Eat Tennessee.”
Cootie Brown’s – Johnson City 2715 North Roan Street cootiebrowns.com Known for their quirky atmosphere and fun-loving staff, Cootie Brown’s is a local favorite that serves classic American dishes with a side of tie-dye. That’s pretty much as good as it gets, wouldn’t you think? Family BBQ – Dickson 2199 Yellow Creek Road @FamilyBBQOnYellowCreek A clear winner for small-town BBQ joints, Family BBQ is tucked back on the farm and has limited hours - but oh my goodness their following. Locals love the place, as do folks that are road tripping their way across the state. This is the kind of place you don’t miss, folks. Foglight Foodhouse – Walling 275 Power House Road foglight-foodhouse.com Cajun food in the south? Yep. Yes, it’s here in Tennessee and lauded for the restaurants fantastic twist on classic New Orleans-based dishes as well as the 60 MARCH 2021
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fantastic restaurant ambiance. Marcy Jo’s Mealhouse – Columbia 4205 Highway 431 @MarcyJo’sMealhouseandBakery Sweet Marcy Jo’s is a favorite that’s situated about forty-five minutes outside of Nashville. It’s here that you have the chance to chat one-on-one with your fantastic waitresses and enjoy a plate of biscuits and gravy that will melt in your mouth. Bell Buckle Cafe - Bell Buckle 16 Railroad Square East bellbucklecafe.com Tiny Bell Buckle is known for their small number of residents and vibrant exemplification of southern hospitality. One example is the tiny Bell Buckle Cafe. Worth the trip, forever worth it for the experience. Old Delina Country Store – Cornersville 4397 John Barnes Road @olddelinacountrystore As one of the oldest surviving country
stores in the state, Old Delina is known for their shelves of goods as well as their small restaurant. This is quite the experience for a fantastic meat-andthree option. Corner Pit BBQ – Dellrose 107 Dellrose Road cornerpitbbq.com This tiny BBQ joint has five star reviews ALL over the internet, with folks claiming their sauces and perfectly cured meats are to die for. Nona Lisa Pizzeria – Watertown 208 East Main Street @NonaLisaPizzeria A small-town pizzeria with a big city taste, some say. Nona Lisa Pizzeria is known for friendly staff and heavenly aromas. As an added bonus, play a board or card games while you wait.
POURING OUR
Soda Pop Junction – Lynnville 141 Mill Street HEART & SOUL @sodapopjunction INTO EVERY DROP
FROMis GRAIN Soda Pop Junction the perfectTO GLASS neighborhood hangout for kids and adults alike. Their fabulous diner menu and fun karaoke nights have made it a hot spot across the board. Sky Blue Cafe - Nashville 700 Fatherland Street skybluecoffee.com Little Sky Blue in East Nashville is an unassuming corner spot that serves up a hefty breakfast and wonderful cup of joe. Visit early, because seating fills up fast and quite a few tables are seated communally. The price is right and the breakfast is grand. High Point Restaurant – Monteagle 224 E Main Street highpointrestaurant.net Built in 1929, and the story goes that Al Capone was behind the funding. Though it was mainly used to transport liquor during Prohibition, the level of mystery and romantic intrigue about the place is unsurmountable.
LeipersForkDistillery.com @LFDistillery YOURWILLIAMSON.COM 61
FEATURE
Come Fly with Me
Royalton Antigua
A New Generation of the All Inclusive Resort
Situated on the pristine white beach of picturesque Deep Bay, Antigua, Royalton Antigua welcomes travelers to a luxurious escape with exceptional service and fine dining; featuring flavors from around the world. Nestled on a stunning private beach with breathtaking clear waters, guests can relax in an upscale setting and explore everything this resort has to offer. Home to Antigua’s first and only overwater bungalows, this new generation, allinclusive resort, features two distinct sections offering a family friendly vacation experience in the general resort and Diamond Club™ for premium butler service and an exclusive pool, beach and dining areas.
ALL-IN LUXURY®
All-In Luxury® features include elegantly styled suites with a balcony terrace in every room, world class reservation62 MARCH 2021
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free dining and exceptional amenities within this luxury property. Royalton Antigua’s All-In Luxury® concept includes 294 modern luxury rooms and suites boasting twenty four -hour room service, Royalton’s signature DreamBed™, AllIn Connectivity™ with free high speed Wi-Fi resort wide for all your devices, in room Bluetooth speakers, USB charging stations, the Royalton signature rain shower, satellite television with specialty channels and Sports Event Guarantee™. The All-In Luxury® concept includes daily entertainment and nightly shows, nonmotorized water sports and a fitness center with modern equipment. Room offerings include: Luxury Junior Suite Mountain View, Luxury Junior Suite Bay View, Diamond Club™ Luxury Junior Suite Swim Out, Diamond Club™ Luxury Junior Suite Mountain View Diamond Club™ Luxury Junior Suite Bay View and Chairman Overwater Bungalows.
DIAMOND CLUB™
Receive an exclusive vacation experience with an upgrade to Diamond Club™. This premium level of service features the comfort of anticipatory Butler and waiter service, exclusive a la carte restaurants and bar areas, access to the Diamond Club™ lounge which boast hors d’oeuvres, snacks and decadent desserts, as well as a luxury pool and pristine beach area for the sole use of Diamond Club™ guests.
ACTIVITIES & FACILITIES
Royalton Antigua’s All-In Luxury® vacations include daily activities and nightly entertainment, as well as non-motorized water sports such as snorkeling and kayaking. Families can also spend hours splashing in the onsite splash park. Children ages four to twelve can enjoy innovative activities at the supervised Clubhouse Kids Club, while teenagers ages thirteen to seventeen, have the opportunity to enjoy their own space at the Hangout Teens Club, complete with video games, table tennis and free Wi Fi. Royalton Antigua is the perfect destination for group travel, weddings, professional events, meetings, conferences and corporate retreats with on-site professional event planners ready to help with the entire planning process.
ROYALTON FIT
Royalton Antigua enhanced their All-In Luxury® to include Royalton Fit, a program that brings guests to variety of fitness and Wellness classes taught by professional and certified instructors. Royalton Fit offers nearly 120 classes a week, through fitness program tailored to all levels of fitness, guests can look forward to classes that include Aqua Fit, Cross Fit, TRX, cycling, yoga, Zumba and so much more. Royalton Antigua also offers guests a host of inclusions to support Wellness that ranges from a dedicated gluten free area and the buffet two smoothie stations and in-suite Wellness features.
LUXURY DINING
Royalton Antigua entices guests’ tastebuds with eclectic cuisines from around the world with a total of seven dining choices. • Gourmet Marche: Discover the freshest local ingredients and enjoy a wide selection of local and international flavors at this gourmet buffet. Open Breakfast, Lunch and Dinner. • Hunter Steakhouse: Watch as talented chefs perfectly prepare your meal in an open kitchen atmosphere at Royalton’s signature steakhouse. • Grazie Italian Trattoria: Enjoy a wide range of Italian cuisine at this delicious Trattoria. Its authentic design and traditional menu make this restaurant the perfect place for families to enjoy well known Italian comfort food. • Caribbean Restaurant & Grill: This restaurant serves up Caribbean styled authentic cuisine just steps from the sand with panoramic views of the ocean. • SCORE: In a modern casual atmosphere, savor an ever-evolving menu of brewpub classics and refreshing rotating taps for a comfortable in familiar meal. • Beach Club Grill: The beach club serves up tasty grilled cuisine oceanside, allowing families to enjoy a meal without having the leave the beach. • C/X Culinary Experience ($): Enjoy a luxurious seven course meal prepared right in front of you while a trained sommelier pairs each dish with the perfect wine.
CHAIRMAN OVERWATER BUNGALOWS
For guests looking for a truly private oasis, Royalton Antigua offers adults-only Chairman Overwater Bungalows. These bungalows are equipped with upgraded amenities and personal touches from private transfers, seamless check-in, butler service, sunset mixology and personal fitness/yoga classes, designed to provide guests with a relaxing sanctuary in paradise. Each overwater bungalow has a private infinity plunge pool, a hammock, a king size bed, a pull-out couch, a living area, ocean entry from an elevated deck and a glass floor to experience the ocean from the comfort of this luxurious villa.
ROYALTON WEDDINGS
Royalton Antigua offers multiple wedding packages each tailored for a couples’ taste and budget. Royalton offers 4 wedding packages: Luxury Wedding, Refined Wedding, Exclusive Wedding and Just the Two of US. The Royalton Wedding team is experienced in coordinating religious ceremonies from planning to execution. Royalton offers special Hindu ceremonies, Jewish ceremonies and Catholic ceremonies. A couple can add different experiences to truly customize their special day. Additions such as the Bridal Party Spa Experience, Grooms Experience, Romantic Dinner for Two, Late Night Food Station, Welcome Party Experience and Candy Bar Experience are available at an additional cost. Royalton Luxury Resorts also offers a romantic honeymoon package for any couple that has been married within the past six months. This package includes a VIP welcome, newlywed room upgrade, couples’ massage and private dinner with a butler.
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SAFETY ASSURED VACATIONS
Advanced sanitation measures, new physical distancing guidelines, a 360º Clean Approach and an International Safety Assurance Team are in place to prioritize well-being across every area and touchpoint of Royalton Luxury Resort properties. To help protect both guests and staff members, the new and enhanced Safety-Assured Vacations protocols will adhere to the guidelines of the Centers for Disease Control (CDC) and World Health Organization (WHO), as well as the local and national Ministries of Health.
ALL-IN MEDICAL INSURANCE
Royalton Luxury Resorts has partnered MAS Servicios to provide free All-In Medical Insurance for guests. As of September 1, 2020, guests who book directly with Royalton Luxury Resorts will automatically receive extended health insurance to protect from unforeseen accidents and illnesses, including COVID-19 related medical needs. Key points of All-In Medical Insurance: • All guests that book a vacation through bluediamondresorts.com automatically receive free coverage for unforeseen accidents and illnesses. • If a guest is diagnosed with COVID-19 while on the property, Blue Diamond Resorts will cover medical expenses up to $55,000 USD per reservation, up to four guests. Expenses include medicines, hospital expenses and ambulance expenses. • If a guest cannot stay on property and needs to go home or the hospital, transportation via train, plane, helicopter or ambulance is covered. • If a guest must remain at the hotel, Mas Servicios will cover quarantine costs up to $110 USD for fourteen nights for the guest and three travel companions. • In the event of death, Blue Diamond Resorts will organize the repatriation of the deceased and will assume costs of other expenses as those derive from administrative formalities, among others. • All-In Medical Insurance covers any type of transfer for three travel companions to the infected person’s hospital or habitual residence.
ONSITE COVID-19 TESTING
To ensure a seamless vacation experience, Royalton Antigua has partnered with local medical labs and implemented free on-site viral COVID-19 testing until April 30, 2021. A three-night minimum is required for this service. Tests results are available the same day and can be delivered to the front desk or room. We go above and beyond to make every guest’s stay a unique experience. With beautiful properties in popular destinations across Mexico and the Caribbean, we want to hear from you. To make reservations for your next getaway, contact us at 1-855-744-8371 or got to royaltonresorts.com/royalton-antigua.
New Homesites in 2021!
Discover Murfreesboro’s New Lifestyle Community Tour our 5 furnished models Village Series From the mid $300s
Cottage Series From the low $400s
Retreat Series From the low $400s
Estate Series From the mid $600s
Sanctuary Series Coming Soon!
615.849.1149 www.sheltonsquareliving.com Visit our Info Center at 5711 Shelton Blvd. - Murfreesboro Only 3 minutes from I-840
YOURWILLIAMSON.COM 65
LIFESTYLE
Keeping Score
Check Mate With the popular Netflix feature series, The Queen’s Gambit, mesmerizing all those locked in their COVID quarantine this last year, the ancient game of Chess has become more and more popular. But no less complicated and difficult if you ask a layperson, who is not familiar with the game. Exactly how does one master the game of Chess or how about just play a game now and then? Why do so many become experts and avid competitors in this game of skill? Or is it luck?
In the royal courts of Europe, human chessboards were not uncommon. The pieces were human beings dressed in costume to represent various Chess pieces. The game was played on a huge chessboard in a courtyard or lawn. The human pieces took their places on the board. Monarchs and courtiers called the moves and the “pieces” moved where they were told to go. Here is a list of the different pieces and the moves they can make on the board:
Let’s take a closer look at this truly fascinating past time that just may help you pass the time.
The King: This piece is the most important piece and, ironically, one of the least powerful. The King can only move one square in any direction and usually doesn’t journey too far into the board as a means of self-protection. But don’t be fooled! The King is the key player in the game because when the King is captured, the game is over. The primary objective of Chess is to capture your opponent’s King while keeping your own well-guarded. When your King is trapped and cannot avoid capture, your opponent calls “checkmate” and the game is complete. If your King is threatened with capture, your opponent calls “check” and you have to figure out how to move out of that position. A King cannot move into a “check” position, but if your opponent says “check,” you must move out right away, and there are only three ways to accomplish this: • Capture the piece that is threatening your King. • Block the path between your opponent’s threatening piece and your King. (Don’t forget that Knights cannot be blocked.) • Move the King away.
The Game of Chess The game of Chess today is played by two people and is renowned the world over for complicated maneuvering and strategic planning. The goal of Chess is to maneuver your pieces in an effort to remove your opponent’s pieces and ultimately capture his or her King. That might sound easy enough, but don’t forget your opponent has the same goal in mind, so while you’re strategizing your win, you also have to strategize your defense. There are some hard and fast rules in Chess, but there is also an art to achieving the ultimate goal of “checkmate” (winning the game). The art is in the movement of your pieces and the way you strategize the win. History of the Game The history of Chess is a much-debated topic amongst historians, but the consensus is that it has its origins in Persia or India. The oldest ancestor of Chess is a 4,000-year-old game called Chaturanga - a game played with dice and playing pieces consisting of elephants, horses, chariots, and foot soldiers. The most recent ancestor of Chess, as we know it today, is a 2,000-year-old game called “Shatranj,” which was played by Persians and Arabs. The current game of Chess was designed by a champion player of his day in the 1840s, named Howard Staunton. It’s in the Cards A Grandmaster is an expert player who has consistently scored high in international competition. The most famous living Chess player today is Garry Kasparov. Many schools that teach Chess use Kasparov’s techniques, which have proven to be great assets to the teaching curricula. The theory behind Chess education is that it stimulates the growth of concentration, multidimensional thinking, discipline, focus, and responsibility. American-born Bobby Fischer is another worldfamous Chess champion. He became Grandmaster in 1972 - the first American ever to win the world championship. He is considered by many to be the greatest Chess player of all time due to his astronomical IQ. Piece by Piece In a standard Chess set, you usually have white and black playing pieces. 66 MARCH 2021
Celebrating 10 Years
The Queen: Ah...the Queen, your most valuable player. She is the most powerful piece on the board with her ability to move forward, backward, and diagonally for as many squares as you want her to go— as long as her path is not blocked. Watch out though … if you lose this piece to your opponent, your offense and defense will be severely hindered. The Rook: This is another very powerful piece due to its range of mobility. The Rook, often shaped like a castle, can move forward and backward along any row as long as no other piece is blocking its path. The Rook cannot, however, move diagonally. The Bishop: This piece, like the Rook, is very powerful due to its range of motion. Unlike the Rook, the Bishop can move on a diagonal and can move as many spaces as needed, provided there is no other piece in its path. The Knight: The value of the Knight usually applies to the early stages of the game. It is a powerful piece that moves in an L-shape on the board. The reason it is so powerful in the beginning of the game is because it can jump other pieces on a crowded board. Pawns: These are the least powerful pieces due to their lack of mobility
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on the board. A Pawn can only move one square at a time (if its path is not blocked), except on the first play when it can move two squares forward. Pawns can only capture opposing pieces when moving on a diagonal, and even then, this piece can only move one square at a time. If the Pawn manages to survive its way to the eighth row (because these pieces don’t last on the board very long), it can promote itself to any other piece except the King. When a Pawn is promoted, it is then replaced by that piece, so it is possible to have more than one Queen, two Bishops, two Knights, or two Rooks on the board at the same time. Setting Up The first thing you need to do to play Chess is set up the board - that’s half the battle as each piece has a specific place on the board. Make sure that in placing the board, the white corner squares are in the lower right-hand corner on both your and your opponent’s sides. The pieces should be placed on the board in the following way: • First row closest to you from right to left - starting on the black corner square: Rook, Knight, Bishop, Queen, King, Bishop, Knight, Rook. • On the second row place your Pawns. There should be eight Pawns on each square.
Contact us today to learn more! sales@yourwilliamson.com
Happy SPRING from Daniel-Christian Real Estate!
Spring is a great time to buy or sell — we would LOVE to help you with any and all of your real estate needs!
Now that you are set - up, it’s time to play! Find a worthy opponent and a quiet spot to sit comfortably...for what may well be awhile – and enjoy! For more information on the game of Chess, how to play, strategy and competition, go to chess.com.
615.790.6107 www.Daniel-Christian.com 203 2nd Avenue South in the historic district of downtown Franklin
BUSINESS
It’s Your Business
E N S S TIAL E E H T
Southern Ridge Farm is a multi-generational farm located in the beautiful rolling hills of middle Tennessee. Our livestock work hard all day long, never confined, as they use their muscles to move over 225 acres of woodlots and lush green pastures, drinking from limestone artesian springs, and resting along shady creek banks - following the same patterns as the elk and bison who roamed these hills before them.
provide you with the best “boat to fork” sustainable seafood available anywhere in the US, allowing you to order Alaska salmon and seafood, Appalachian Rainbow trout, and Alabama Gulf shrimp.
We combine time honored stewardship and modern sustainable farming practices to provide your family with the most healthy and delicious, all natural, pasture raised beef, pork, and poultry. Purchasing from us, you get the peace of mind knowing that you have a reliable, convenient, and safe food source - free from growth hormones, preservatives, or antibiotics. When buying from Southern Ridge Farm, you’re supporting a family farm, keeping money in the local economy, and helping to renew the earth by investing in a farm with a negative carbon footprint.
THE FARMERS Keith and Jerlene Cannon, along with their five children, have been livestock farming for over twenty years. Southern Ridge Farm is the result of the inestimable labors of a loving and close knit family who worked together to homestead and subdue the land in much the same manner as those esteemed pioneers who came before them. Much of our success is owed to the fine character and the years of tireless work the children put in too, without whom we would have been unable to turn this raw land into a working livestock farm.
Southern Ridge Farm offers Tennessee’s largest selection of delicious, all natural, nutrient dense foods, with unmatched food integrity and traceability. We’ve also cultivated relationships with fishermen to
We are truly a multi-generational farm, with the three boys doing the heavy lifting. Keith has settled into the role of vision caster, with most of his time spent on new business development, sales, and project
Become delightfully awakened by the rich flavor of real meat, raised naturally; the way it’s supposed to be.
When buying from Southern Ridge Farm, you’re supporting a family farm, keeping money in the
management. Jerlene works with administrative tasks, keeping up with our online orders, web postings, and generally making sure nothing falls through the cracks. Caleb runs our retail sales operation consisting of order fulfillment and distribution of our monthly meat shares, as well as running our three farmers markets and other retail sales outlets. Jonathan is our resident butcher and will be responsible for the processing facility, butcher shop, and commercial kitchen scheduled to open later this year. Machen takes care of the livestock, keeps the farm looking nice, and is quick to throw in his help wherever needed. THE VISION Southern Ridge Farm’s vision is to become Tennessee’s first choice of local, healthy, delicious, all natural, grass fed meat, conveniently delivered to your home. We long to share the farm, and the farm experience, with our customers to the extent you develop a sense of shared values and shareholder interest in the farm. We want you to think of Southern Ridge Farm as a place where you can come and linger, a place where life slows down and you can experience farm life, get to know your farmers, see the animals up close, share a meal, picnic along shady creeks, stay for movie night, make new friends, and build community with like minded folks. Using permaculture farming techniques and resource stewardship, we are able to operate the farm with a negative carbon footprint and are ever pressing towards zero waste and energy independence. THE PRODUCT Call it food integrity, traceability, or product transparency - any way you look at it, that’s what sets Southern Ridge Farm apart from other meat sources and that’s the reason our customers rank SRF as one of the most trusted sources of pasture raised meat available in America today. Few farms can boast our level of vertical integration - that their meat products come from animals that are born, raised, harvested, processed, packaged, and delivered right to your door. That’s a short food chain; that’s true farm to fork. Most people don’t know that 80% of meat labeled Grass-Fed and sold in US chain grocery stores comes from livestock born, raised, harvested, and partially butchered in countries outside the US. Don’t be fooled by the little sticker on the package that says “Product of USA”. All that means is that at least one cut was made on it here in the USA. Thanks to new food labeling regulations, beef labeled “GrassFed” can come from confinement raised cows, cows finished in stock yards, and fed grass pellets with no access to roam on pastures.
Build Your Own Share Order a little, order a lot, you decide! Items can be purchased on their own at full price OR you can Build Your Own Share and take advantage of reduced prices. Customizing your order has never been easier. Earn Loyalty Points for every dollar you spend and maintain your Membership by ordering every month.
Best Meat Share Program - It’s what sets Southern Ridge Farm apart. For over twenty years we’ve staked our reputation on the fact that our meat share program, or Meat CSA, is the best program out there - and we guarantee that! Selection: Over 130 different cuts, more than any other meat share around. You Choose the Cuts: You choose the cuts you want included in your monthly share, not like other programs where the farmer selects your cuts. Variety: Beef, pork, chicken, cooked and cured meats, deli meats, and charcuterie - a greater selection of local, pasture raised meat than you find in WholeFoods and chain super markets. Wild Caught Seafood: Alaska salmon, Appalachian Rainbow trout and Alabama Gulf shrimp. We know these family fishermen personally and recommend them as the best source of “boat to fork” sustainable seafood available anywhere in the US. Cooked and Cured Meat: Salami, charcuterie, deli meat, snack sticks, jerky and summer sausage. No Subscriptions, Contracts or Up Front Fees: Only pay for what you order that month. No up-front fees to join, and no subscriptions or contract requirements to pick up each month. Free Home Delivery: Free home delivery on orders over $200, and $9.50 delivery fee on orders between $100 and $200. A Piece of the Farm: It’s more than just a place to buy quality meat; when you join our meat share program you get a share of the farm. We invite you to experience the farm, to develop a sense of shared values and shareholder interest in the farm. We want you to think of Southern Ridge Farm as a place where you can come and linger, a place where life slows down and you can experience farm life, get to know your farmers, see the animals up close, share a meal, picnic along shady creeks, stay for movie night, make new friends, and build community with like minded folks. Try to find that at WholeFoods or Kroger.
Southern Ridge Farm 1793 Theta Pike | Columbia, TN 38401 615.636.7137 | southernridgefarm.com
local economy, and helping to renew the earth by investing in a farm with a negative carbon footprint.
COMMUNITY
A Little Something Extra
Tennessee Tourism Invites Visitors to
“Come To The Table”
with Culinary-Themed 2021 Vacation Guide The Tennessee Department of Tourist Development unveiled its official 2021 Tennessee Vacation Guide recently with a mouthwatering cover showcasing the state’s diverse cuisine. Tennessee’s world-class hospitality and culinary creations have long been a draw for visitors and residents alike, and this year’s guide highlights top chefs and their signature dishes inspired by regional traditions. The guide comes at a time when many restaurants experienced significant revenue loss since the start of the coronavirus pandemic and, in some cases, were forced to close their doors. Penned by Tennessee-based food critic Chris Chamberlain, the cover story emphasizes such notable and road-trip-worthy chefs and eateries as Dancing Bear Lodge & Appalachian Bistro in Townsend, Chef Tam’s Underground Café in Memphis and City Farm Co. in Nashville, among others. To spark travel planning, the guide highlights Tennessee stops on the U.S. Civil Rights Trail, breathtaking scenic beauty, Tennessee Music Pathways, kid-friendly destinations and more. The guide offers over 140 pages of travel inspiration and is available free as a printed guide or instant download at TNvacation.com, or at any of Tennessee’s 16 Welcome Centers. “We’re optimistic about our future and eager to see restaurants bustling with full tables once again, so it’s fitting that this year’s guide spotlights our wonderful restaurants and chefs,” said Commissioner Mark Ezell, Tennessee Department of Tourist Development. “Our restaurants have worked hard to keep their doors open, implement safety measures and provide much-needed jobs. It’s up to all of us to lift this industry and help them restore their businesses, whether it’s dining in, ordering takeout or purchasing gift cards.” Readers can enter to win a six-night culinary vacation through Tennessee including nights in Knoxville, Memphis and Nashville when they sign up for the guide at TNvacation.com. Open only to U.S. residents, the “Come to the Table” Sweepstakes launched today and runs through Aug. 31, 2021. Prizing includes hotel, complimentary attraction passes and restaurant gift cards valued at over $2,000. Tennessee is home to more than 11,000 restaurants according to the Bureau of Labor Statistics. According to the Tennessee Department 70 MARCH 2021
Celebrating 10 Years
of Revenue, the state’s eating and drinking establishments have seen a 47% decline in sales, representing a decline of $1.92 billion in gross taxable sales and a $135 million loss in state revenue since March 2020. Employment continues to trend upward, however the industry remains down 8%, or 22,500 less jobs since March 2020. Franklin based Journal Communications, Inc. produces the guide, which is distributed to nearly 500,000 visitors annually. Tennessee is the home of the blues, bluegrass, country, gospel, soul, rockabilly, and rock ‘n’ roll - delivering an unparalleled experience of beauty, history, and family adventure, infused with music, that creates a vacation that is the “Soundtrack of America. Made in Tennessee.” Explore more at tnvacation.com and join other Tennessee travelers by following “TNVacation” on Facebook, Twitter, Pinterest, Instagram and YouTube, and “Tennessee” on Snapchat.
Enter to Win Six-night
Foodie Getaway
and Request Free Guide Now at TNvacation.com
BUSINESS
Your Business Partner
Williamson, Inc. Golf Classic Offers Something for Every Business Professional - Even Group Lessons! WITH WILLIAMSON, INC.
The Williamson County Chamber of Commerce is bringing back their Golf Classic on April 14, 2021 amid everyone’s desire for in person, socially distanced events. The event is presented in partnership with Vanderbilt Health which promises to help create a safe and healthy day of golf, networking and fun at the Little Course in Franklin. This par 3 course allows members to select a tee time and move through the event at their own pace. Not a golfer or looking to improve your game? There will be three classes offered anyone looking to brush up on their skills while making new connections. Lessons will include a Women in Business Group Lesson (11:30 am), Young Professionals Group Lesson (1:00 pm) and Long Drive Group Lesson (9:00 am). Registration for group lessons are limited capacity and early registration is required to secure a spot.
our members as a way to grow their career” – Matt Largen, President and CEO, Williamson, Inc. Participants will connect on the green with hole sponsors and opportunities to support fellow community assets like the local food and beverage options throughout the day. All golfers will receive a swag bag with gifts from local businesses and prizes will be on the line for first, second, third and a putting contest. For information on registration, sponsorships and details please visit williamsonchamber.com/GolfClassic2021.
“Golf is a great lifetime sport and learning the game has strategic career implications. We are excited to be able, in partnership with the Tennessee Golf Foundation, to offer lessons at a variety of levels for
Family owned and operated For three generations. Full service Funeral and cremation provider. cemetery and crematory on site.
3009 Columbia Ave. Franklin,TN 37064 www.williamsonmemorial.com
615-794-2289
5239 Main St. Spring Hill,TN 37174 www.springhill-memorial.com
931-486-0059
plan ahead by calling our oFFice or visiting www.preplanning.com/williamsonmemorial www.preplannning.com/springhillmemorial
COMMUNITY
Your Charitable Self
Many Americans are not financially prepared for unexpected expenses. This is also true for food and beverage operations employees with children. Expenses due to illness, death and even natural disasters can cause Financial Toxicity1, a term used to describe the toxic stress placed on patients when they must also deal with the financial hardship associated with an illness or crisis situation. CORE steps in to help bridge the gap for restaurant and beverage employees facing these difficult obstacles, providing peace of mind and helping them breathe a little easier. CORE: Children of Restaurant Employees is a national non profit based in Brentwood, dedicated to providing financial relief to food and beverage service employees with children when either the parent or child faces a health crisis, injury, death or the impact of a natural disaster. Many of these employees do not have a financial safety net in place and CORE is here for them when they deal with one of these events that would keep them away from work and their source of income. CORE TO rent or mortgage, provide funds may cover DATEmedical costs that includes for utilities, prescriptions/equipment or basic necessities for when the employee is out of work to recover from surgery, an injury or cover costs HAS associated with a death. SUPPORTED “Restaurants are the cornerstone of our communities. It is natural for this industry to have ups and downs, but this past year has been unlike any other,” said Sheila Bennett, Executive Director of Core.
Employees with children who meet the (child or guardian) CORE grant criteria, can apply online and • Loss of home from fire or natural disaster families can also be referred for benefits at (child or guardian) COREgives.org. Types of expenses include, but are the gift of support can make all the difference. If you’re a covered food and not limited to: beverage employee with children, CORE can help.utilities COREsuch grants Here are someservice facts about CORE: • Rent or mortgage as electric, support to families, with children, and beverage service • CORE granted close to $1.5M in 2020 –of foodgas, water and sewer fiveemployees times the amount of funds granted incrisis or• the Medical bills/supplies navigating a medical impact of a natural disaster. 2020. • Therapy sessions/equipment CORE is a nationally recognized community of support for all food and • 88% of CORE grantees make less than • Hospital expenses for family (travel, hotel, beverage providing $50K – in 2020service employees with children, food, gas, etc.) financial assistance • 60% of CORE grantees are single/ • Other needs (diapers, formula, etc.) when families are overwhelmed navigating thesechild circumstances. separated/divorced/widowed parents: 54% • Childcare costs Mom’s / 6 % Dads. • Average grant = $2,700 Launching in April, Inspiring Hope, a • CORE grants to all 50 states: TN ranks #3 national campaign, will invite companies in the all-time number of grants awarded that support the restaurant industry to help #1 Florida food and beverage operations employees CORE is committed to helping food and beverage service employees #2 Georgia with children who a health with children when either the parent or child faces a health face crisis, injury crisis, injury, #3 Tennessee death or natural disaster. The support raised or the impact of a natural disaster and inthrough need ofthis financial #4 California effort support. will provide hope and #5 Texas financial relief for restaurant families. Qualifying events include, but are not limited to: Diagnosed medical condition “When•a restaurant employee with children(child or guardian) faces an•unexpected health crisis, an Injury or accident (childinjury or guardian) or the loss of their home or workplace due • Death of an immediate family member (child or guardian) to a natural disaster, they do not always have • safety Loss net of home fromWe firework or natural a financial in place. hard disaster (child or guardian) every day to help more families, inspire hope and serve up support for these families and asbut are not limited to: Types of expenses we cover include, they navigate through challenging times,” said • Rent or mortgage utilities such as electric, gas, water and sewer Bennett.
When life takes unexpected turns,
CORE is supported by 7000 Executive Center Drive Bldg 2, Suite 105 Qualifying events include, but are not generous If you have children and are dealing with a health crisis Brentwood, TN 37027 limited to: 678.333.7384 • Diagnosed medical condition (child or or natural disaster, CORE can provide financial support contributions coregives.org guardian) • Injury or accident (child or guardian) more than from our • Death of an immediate family memberevents include: Qualifying • Diagnosed Medical Condition (child or parent) 1,300 corporate • Injury or Accident (child or parent)
72 MARCH 2021
•
Medical bills/supplies
•
Therapy sessions/equipment
•
Hospital expenses for family (travel, hotel, food, gas, etc.)
•
Other child needs (diapers, formula, etc.)
•
Childcare costs
Celebrating 10 Years
Your support is needed to help families that meet the above criteria. Contact CORE to learn about becoming a Corporate Partner or you can make a donation online. Qualifying employees with
BUSINESS
Scoop
IF YOUR COMPANY HAS COMMUNITY OR BUSINESS NEWS TO SHARE, SEND TO INFO@YOURWILLIAMSON.COM ARELLO ELECTS MARCIA FRANKS AS 2021 PRESIDENT The Association of Real Estate License Law Officials (ARELLO) has elected Marcia Franks to serve as president of the association. As the first president from Tennessee, Marcia’s experience and expertise in the real estate industry will further enhance ARELLO’s mission of supporting its members in the administration and enforcement of their real estate license laws. Marcia’s expertise includes: Serving as the principal broker and owner of Franklin REALTORS for over thirty years; Serving as past director of the Tennessee REALTORS Association®; just to name a few. ARELLO is the Association of Real Estate License Law Officials.
RICHARD “DICK” TENNENT NAMED “ED MOODY AWARD OF EXELLENCE” RECIPIENT Boys & Girls Clubs of Middle Tennessee (BGCMT) announced Richard “Dick” Tennent as the recipient of the ninth “Ed Moody Award of Excellence.” He will accept the award at the 32nd Annual Steak & Burger Dinner taking place virtually on May 13, 2021 at 6:30pm. BGCMT’s “Ed Moody Award of Excellence” honors the revered Williamson County businessman who helped establish the Franklin Clubhouse in 1989. Moody co-founded Moody Tire Co. after World War II with his brother, Tom, and dedicated his life to improving his beloved community. The award recognizes an individual or organization that has made a lasting impact on Boys & Girls Clubs of Middle Tennessee and the Williamson County community. Each year the award is chosen by a panel of BGCMT staff, Board members, and Williamson County community leaders. To learn more, please visit bgcmt.org or follow us at @BGCMidTN.
Corner Pub Cool Springs Cool Springs’ newest family-friendly restaurant & sports bar to watch the game and bring the family together. Perfect for business lunch and family dinner • Updated menu and health-conscious options • 21 TVs including a 4-screen Jumbotron • 24 draft beers and house wine on tap • Daily happy hour specials
• Easy online ordering - just visit our website: www.cornerpubtn.com
9200 Carothers Parkway | Suite 100 | Franklin, TN 37067 | 615-435-3951 | cornerpubtn.com
BUSINESS
Stay in the know and signup for our weekly e-newsletters by visiting
yourwilliamson.com Also, follow us on social media to enter contests, hear about special promos and upcoming events!
Ribbon Cuttings
Ribbon Cuttings Congratulations to these new Williamson County businesses and Chamber members!
Downtown Franklin Family Dentistry 216 3rd Avenue North Franklin, TN 37064
“A good suit is like an old friend.”
Fit One Five 318 Seaboard Lane Suite 303 Franklin, TN 37067
- Dick Shipley Boston Louie’s
Your Time, Your Place…
Your Style!
w w w. B o s t o n L o u i e s . c o m | 4 0 4 . 7 3 1 . 5 3 4 2
74 MARCH 2021
Celebrating 10 Years
The NOW Massage Boutique 125 1st. Avenue North Franklin, TN 37064
BUSINESS
We’re in the Money
MOBILE BANKING GIFTING IN 2020 WITH TRAVIS DUMKE, FIRST BANK
Who else is ready for spring? With the recent snow and ice storms, travel was quite difficult if you dared to venture out. While we were able to get many of our FirstBank branches or drive throughs open most days, some of our clients were unable to safely get out. In those cases, I’m so thankful for mobile and online banking. If you haven’t signed up for online banking with FirstBank or your chosen bank, please consider doing so. Here are a few benefits to consider: Convenient and Secure: On most mobile banking apps, you can check your balances, make transfers, pay bills and deposit checks whenever it’s convenient for you. At FirstBank, you can secure your account with a 4-digit passcode and fingerprint or face reader on supported devices. Mobile Alerts: Choose alerts to monitor everything from available balances to unusual card activity. If you receive an alert for unusual activity on your account, you can immediately confirm if the purchases are valid. Debit Card Controls: Did you know you can turn your debit card off if you lose it and turn it back on when you find it? You also have an option to report the card lost or stolen, order a new card, and activate the card as well – all through the mobile banking app. Travel Notices: With Spring Break coming up for most schools, many families will be traveling. Before your trip, set up travel notices in the app by entering your destinations and travel dates without having to call the bank. Swipe-Free Mobile Wallet: Gone are the days of writing checks to make payments. You can add your FirstBank Debit Card to your Apple, Samsung or Android devices to make payments easier in your favorite stores with just one touch of your device – no need to swipe your card. Mobile payment technologies use a combination of sophisticated software and hardware that makes payments secure. Your physical card is digitally encrypted so retailers don’t store your payment information and no card information is passed on to Apple, Google or the merchant. Plus, your fingerprint or a code is required for purchase. Zelle: Did you know you can pay virtually anyone, at any bank, from the convenience of your computer or phone? Send money, request money, split a bill through our partner, Zelle. Zelle is a fast, safe, easy and contract-free way to send money to friends and family. Enjoy the benefits of sending and receiving money right from your FirstBank app no matter where the recipient banks. You don’t need to download a separate app. TRAVIS DUMKE First Bank Travis Dumke serves as a Senior Relationship Manager at FirstBank’s Downtown Franklin Post Office location.
Brentwood | Berry Farms | Cool Springs | Carothers Downtown Franklin | Fairview 75 Nolensville | Spring HillYOURWILLIAMSON.COM | Westhaven
Your Kids
LIFESTYLE
Morning Nutrition BOOST For Kids BY MINDY SPRADLIN
I often find myself thinking about what I’m feeding my kids. I know their bodies are rapidly growing, and their brains are rapidly developing. To fuel those things optimally, solid nutrition is extremely important. I know what I WANT to feed my kids, and then I know what they will ACTUALLY eat. If only those two things matched up perfectly! Over the past seventeen and a half years of being a mom, I’ve tried (and failed!) many times to get my kids to consistently eat a nutrient dense diet. However, I have found a good handful of hacks over the years that have helped get those nutrients in, even if I am having to sneak them in. It’s nearly impossible in today’s world to eat a diet consisting of 100 percent healthy, nutrient dense foods, but starting the morning off with a truly power-packed meal is certainly a great start. We often do that in our house with breakfast smoothies. Smoothies are one of the all time best nutrition hacks! You can HIDE so much in them...veggies, healthy fats, good protein, and all sorts of things! Below are some of our family favorite smoothie recipes! Choose high quality, organic produce if possible, but any produce is better than no produce. Avoid any products with added sugars or fillers. And yes, the names of the smoothies DO matter! Kids get excited about things with fun names. Get the kids involved! Have them drop things in the blender, be a taste tester, press the start button, etc. Make it something they look forward to, and don’t be afraid to mix and match the recipes. I’ve gotten to the point where I don’t measure anything! I just throw in a little bit of this and a little bit of that. | Don’t be surprised if you notice your kids behaving better after a few days of nutrient packed smoothies. It’s amazing what can happen when their bodies, particularly their brains, are receiving everything they need to function well!
MINDY SPRADLIN Your Kids Mindy Hyatt Spradlin is a native of Williamson County, a mom of four, and an outspoken advocate for children. She is an entrepreneur, owning and running Little Sprouts Upscale Consignment Sale, as well as a top leader with doTERRA Essential Oils.
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HULK SMOOTHIE
1 Cup Unsweetened Nut or Non-Dairy Milk Half Cup Frozen Mixed Berries Half-1 Banana Half Avocado 3 Handfuls of Baby Spinach 1 Scoop Grassfed Whey (or Grassfed Collagen) Protein Power 1 TBSP Almond Butter or Natural Peanut Butter Ice as Needed A Small Amount of Raw Honey (only if needed) *Serves 1. Multiply as needed.
GREEN MACHINE
1 Cup Unsweetened Nut or Non-Dairy Milk 1 Cup Frozen Berries and/or Tropical Fruit Mix 3 Handfuls of Spinach 1 Scoop Grassfed Whey (or Grassfed Collagen) Protein Power Half Cup Plain Grassfed Whole Milk Yogurt (can use non-dairy) 1-2 TBSP Raw Honey 2 TSP Virgin Coconut Oil Ice as Needed Additional Liquid as Needed *Serves 1. Multiply as needed.
SOCIAL
Little Sprouts Sale
EDUCATION ELEVATED
Story & Photography by Anna Robertson Ham Little Sprouts is the largest upscale children’s consignment sale in the Southeast. They have clothing from infant sizes through size sixteen as well as all sorts of baby gear, children’s furniture, shoes, toys and so much more! Moms, dads, grandparents and friends came out to shop the massive sale that took place at Gateway Community Church in Franklin. Learn more about this semi-annual specialty consignment sale at littlesproutssale.com and follow them on facebook.com/littlesproutstn.
Vanessa Sokic & Mindy Spradlin
Vivian & Jess Lee
Carrie Goodrum & Tiffany Walsh
OPENING THIS SPRING: The Sondra Morris & Robert N. Moore Jr. ‘52 Center for Arts & Entrepreneurship
Ezra, Kacy & Andrew Callaghan
Erin Buche, Brandi Fry & Mindy Spradlin
#1 PRIVATE K-12 SCHOOL IN WILLIAMSON COUNTY and home to THE NATION’S FIRST FOUR-YEAR ENTREPRENEURIAL LEADERSHIP PROGRAM in a secondary school
Janice Thomas & Emily Isom
Tiffani Ballard & Jasmine Sorter
Alex Stafford
Alyssa Dicicco & Stephanie Erskine
Elizabeth Preston
Samantha Nelson, Maggie Howard & Kelly Powers
Students’ recent clients include:
ABLE AUTHENTICALLY AMERICAN GIGAMUNCH I SEE YOU IDYL TECHNOLOGIES SAVVY FINANCIAL THISTLE FARMS Learn more about our EL program at
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LIFESTYLE
Read Between the Lines
The Ideal Book for Starting 2021 with Purpose & Positivity: Sixty Two Women – Including Williamson County author, Marianne Richmond, Share Ideas and Inspiring Stories in The STEW When COVID-19 hit and people began sheltering at home and having less-thannormal interaction with others, sixty women connected. Colorado’s CampExperience™ Network took action and began creating the inspiring stories, artwork and poems featured in the new 200-page book Smart Talk Exceptional Women: Art & Insights Book. The STEW is joyful, colorful and full of essays containing experiences and ideas that are heartfelt and hopeful. “It’s one of those books that people will want to share with their girlfriends, daughters, mothers and anyone seeking an uplifting and powerful read paired with whimsical and inspirational multi-media artwork,” says Betsy Wiersma, the book’s curator and artist. Marianne Richmond, a contributor to The STEW and a children’s book author and illustrator based in Franklin, Tennessee, adds: “ The STEW is a collection of stories by women answering the personal invitation to rise above challenges, follow passion, create opportunity and make a meaningful difference for others and in the world. Every page is a chance to see yourself anew and to harness your own capacity for inspired, courageous living.” Contributors to The STEW range in age from eighteen to seventy five and reside in seven countries: Australia, England, Israel, Italy, Kenya, Norway and United States. Here are five examples of the essays included in The STEW, which is organized into five sections: Share Your Voice, Creativity Connects, Love Wins, Do Good Have Fun, and Fly!
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“A Loss, A Victory and Some Face Plants Along the Way” by Brittani Coury, the 2018 Winter Paralympic silver medalist in snowboard banked slalom. “Hope Springs Eternal: No Mud, No Lotus” by Helen Drexler who is president and CEO of Delta Dental of Colorado and walked the unexpected journey of a kidney transplant with her then twenty five -year-old son, Gary. “The Power of Story” is about author Belinda Sousa’s love for storytelling and her life’s passion project, Korala Adventure Parks. The first park is set to open in the Dominican Republic in late 2021. “Socks = Love” describes how a powerful thought turned into the Sock It To ‘Em Sock Campaign created by two friends Sue Lee and Phyllis Shimamoto of Littleton, Colorado. By 2020, they had given away over 650,000 pairs of socks in forty one states and nine countries. They write: “When someone is experiencing homelessness, receiving a pair of socks is like getting a hug with the message that your life matters and someone is thinking about you.” “Trust Your Instincts” is about Dollyne Sherman’s journey from staff advisor to elected official and her realization that listening to one’s professional instincts is key to success. Sherman is a communications strategist and public relations expert who after multiple senior leadership roles in both the public and private sectors, was tapped to serve in the Indiana House of Representatives. She owns DS Consulting in Indianapolis. Betsy Wiersma, the visionary and artist behind The STEW, has spent the last fifteen years building the CampExperience™ Network and encouraging women to celebrate one other, network, and discover their own life journey. “The storytellers and poet in the book are women I have met along the way who opened their hearts and have the purpose of serving others,” Wiersma says. “These stories were written during COVID-19 and together form a recipe for life.” For more information and to purchase hardcover or paperback versions of The STEW visit campexperience.com/shop. Follow The STEW on Facebook and Instagram.
10
Celebrating 10 Years of Fabulous Content with Special Anniversary Repeat Article
Photography by K. York The twentieth anniversary of Hats Off to High Hopes was celebrated in style at the historic Ryman Auditorium in downtown Nashville. Headlining the evening’s event was Jonathan Cain of the band Journey and friends, the Bass Brothers, Grammywinning songwriter Tim Nichols, Dana Glover, J.T. Harding and the duo High Valley. Through the integrated programs of the nonprofit agency, children and youth learn the skills that enable them to reach their full potential for success. Four years ago, High Hopes built their new facility and at this year's event, Executive Director Gail Powell, announced exciting plans for expansion. It was an amazing show fitting for the stage of the "Mother Church," and benefiting this worthy cause. To learn more about High Hopes, visit highhopesforkids.org.
Kathy Nobles, Sonia Hoover, Frances Hogue & Kelly Hoover
Debbie Beam, Christi Speer, Marci Cox, Sheala Nichols, Pamela Daugherty & Holly Presley
Christi Speer, Emily & Chris Jenkins
Natalie Hale & Molly Freel
Sara Stephens, Sloan England, Vanessa Newman & Gail Powell
Bonnie Richardson & Rachel Dobson
Bill Hogue & Bert Hoover
Amy & Greg Barron
Hop On In...
Spring & Easter Decor has arrived!
HARPETH TRUE VALUE HOMECENTER
Located at the corner of Columbia Avenue and Downs Boulevard 203 Downs Boulevard • Franklin, TN 37064 615.794.3641 • harpethtruevalue.com • Monday-Saturday - 8am-5pm • Sunday - Closed
LIFESTYLE
Arts & Culture
Blooming Arts Festival in Linden, Tennessee The Blooming Arts Festival in Linden is carefully preparing to present a great and safe festival on March 2627, 2021. In its 13th year, Blooming Arts Festival is one of the most popular festivals in rural middle Tennessee, and Linden’s annual signature event. “We are working overtime to ensure this year’s festival is as safe as possible,” said Festival Director Hayley Byrd. “There are new protocols in place, and a diligent effort on our team’s part to present a state-of-theart festival, while adhering to COVID safety guidelines.” The fact that Blooming Arts Festival is held outdoors, is an important safety aspect of the event, where more than 100 exhibitors have already registered to attend. Additionally, the exhibitor’s booths will be placed at safe distances from each other, and sanitizing stations will be available throughout Main Street. Any public space with seating, including the music stage, will be set in small, socially-distanced clusters. Masks are recommended, and social distancing for the gatherers is urged. Zone captains have been assigned to wipe down doorknobs and other high-touch surfaces hourly during the event. “This year, more than ever in our history, we are excited to invite people to attend our premiere festival,” said Byrd. “It’s been a challenging year, and a long winter. Blooming Arts is an inspiring way to usher in spring.” Blooming Arts helps kick off the festival season in Tennessee. In addition to arts & crafts exhibitors, a full schedule of live music is planned for both days plus the alwayspopular Kids Zone, complete with rides and many fun activities. Blooming Arts Festival is
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free and open to the public. Proudly, Linden is home to many artsbased businesses owned by and supporting local artisans. For more information, visit BloomingArtsFestival.org. New Performing Arts Programs with Williamson County Parks and Recreation Williamson County Parks and Recreation (WCPR) is proud to offer a variety of new performing arts programs for youth, teens and adults. WCPR works with professionals throughout the area to offer top-notch performance-related classes, workshops and live productions. Connecting the Dots: Music Workshop for Everyone Whether you just sing along with the car radio or plan a musical career, everyone can benefit from some tips to amp-up their music chops! This introduction workshop will focus on rhythm, musical notation, harmony and all points in between. Local producer, recording artist and teacher, Sarah Bonsignore has designed the program to bring the FUN to the fundamentals of music for students of all talent levels from ages 11 through adults. Four separate workshops will be held at the Franklin Recreation Complex, 1120 Hillsboro Road, on Saturday, February 27 from 1:00 p.m. to 2:00 p.m. or from 2:00 p.m. to 3:00 p.m. and on Sunday, February 28 from 2:00 p.m. to 3:00 p.m. or from 3:00 p.m. to 4:00 p.m. Cost is only $10 per workshop! For more information contact, call 615.790.5719, ext. 2020. Musical Theatre Experience Program – Theatre 101 The Musical Theatre Experience (MTE) program, under the direction of Julia Nolan and Shana Purkey with Center Stage Entertainment, offers a fast-paced, fun education in musical theatre. During the course of this program,
young actors in grades Kindergarten through 5th Grade will develop and hone their acting skills and confidence performing scenes and monologues; increase their dancing skills learning contemporary and standard styles of choreography often used in musical theatre productions; and explore the fundamentals of improvisation like creative thinking, listening, support, brainstorming, team building and communication. A new, five week session will be held at the Longview Recreation Center at Spring Hill, 2909 Commonwealth Drive, on Mondays from 5:00 p.m. to 6:00 p.m. beginning March 1, 2021. Each session costs $100 per student; plus a $25 supply fee. For more information contact, call 615.302.0971, ext. 2214. Straight to the Stars Youth Theatre Straight to the Stars is the newest addition to WCPR’s award-winning family of youth theatre options and produces straight (non-musical) plays starring High School actors from rising freshmen through graduating seniors. The program’s next offering will be a six week spring workshop class producing William Shakespeare’s “As You Like It”, directed by Erin Laming. The program will begin on March 8, 2021 and feature rehearsals on Mondays, Thursdays and Fridays from 5:00 p.m. to 7:00 p.m. through April 16; with Saturday rehearsals April 3 and 17 from 1:00 p.m. to 4:00 p.m. at the Franklin Recreation Complex, 1120 Hillsboro Road. Note: Class will not meet the week of March 15 - 19, March 25-26, April 9, and April 12. Show week rehearsals will begin the week of April 19 with final performances scheduled for April 29 and 30, 2021 at the Williamson County Performing Arts Center, 112 Everbright Avenue, in Franklin. Cost for the program is $150. For more information, call 615.786.0186, ext. 2513. To register, visit the website at wcparksandrec.com and click on the “Activities” tab.
TPAC, Nashville Symphony Partnership with HCA Healthcare and TriStar Health The nonprofit Tennessee Performing Arts Center (TPAC) and Nashville Symphony announce a two-year joint health and safety partnership with HCA Healthcare, one of the nation’s leading providers of healthcare services, and its TriStar Health affiliate based in Nashville to guide the safe reopening and return to live performances for these essential arts and cultural organizations in middle Tennessee. For the past seven years, the Symphony and HCA Healthcare/TriStar Health have partnered to offer the Legends of Music Series at the Schermerhorn Symphony Center. Once performances are able to resume, the partnership will enter its eighth season. HCA Healthcare/TriStar Health experts will work with TPAC and the Symphony on best practices for safely reopening TPAC venues and the Schermerhorn Symphony Center and provide access to personal protective equipment (PPE) and rapid testing for each organization’s community of performers, patrons, staff and other personnel. Though its full scope will develop over time, the partnership’s initial focus will include: Ongoing guidance from HCA Healthcare/ TriStar Health medical and infectious disease experts on implementing effective health and safety operations; An assessment of public, backstage and performance spaces to recommend physical changes that protect performers, technicians, patrons and staff; Communications to the public on how they will safely return to performances at the James K. Polk Cultural Center (TPAC and its Resident Companies)
and Schermerhorn Symphony Center (Nashville Symphony); COVID-19 testing resources for artists and staff; and Training and resources for staff in CPR, emergency preparedness, First Aid assistance and more. By helping to sustain a safe environment for TPAC spaces, the partnership also will bring ballet, opera and professional theatre back to the community as TPAC is the performance home for Nashville Ballet, Nashville Opera and Nashville Repertory Theatre. With arts education being important to TPAC’s mission, the nonprofit also has asked HCA Healthcare/TriStar Health to coordinate on providing supplies and health education to schools participating in its programs, which serve approximately 45,000 students, teachers and adults across Middle Tennessee each year. Each arts organization will create dedicated health and safety webpages and launch social media campaigns with ongoing tips from health experts to inform patrons about reopening. Since 1980, the nonprofit Tennessee Performing Arts Center has welcomed more than fourteen million audience members and served more than 1.8 million children and adults with performances at TPAC, teacher resources, professional development opportunities, classroom residencies and enrichment programs. Each year, TPAC serves several hundred thousand audience members with the HCA Healthcare/TriStar Health Broadway at TPAC series, a variety of special engagements and the productions of three resident artistic companies – Nashville Ballet, Nashville Opera and Nashville Repertory Theatre. TPAC’s mission is to lead with excellence in the performing arts and arts education, creating meaningful and relevant experiences to enrich lives, strengthen communities, and support economic vitality. For more information, visit TPAC.org.
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Did You Know?
Did You Know? - TRIVIA -
National PEANUT Month
Believed to be first cultivated about 8,000 years ago in Peru, peanuts pack in a lot of goodness - plenty of proteins, healthy carbs and as many as thirty key nutrients. They are good for your heart as well as your mental health, and there are plenty of ways to use peanuts - George Washington Carver came up with 300! Given their goodness, it makes sense to have an entire month dedicated to them. Here’s to March, National Peanut Month! And here are some nutty facts to celebrate with:
Peanuts contain tryptophan, which aids the release of serotonin, a mood-enhancing hormone. The next time you are feeling low, try munching on some roasted peanuts.
Peanut shells have all manner of strange uses. According to Southern Peanut Growers, a nonprofit trade association, peanut shells are used in everything from kitty litter to fireplace logs to fuel for power plants.
TWO PEANUT FARMERS HAVE BEEN ELECTED PRESIDENT OF THE UNITED STATES: THOMAS JEFFERSON AND JIMMY CARTER.
Despite the name, peanuts aren’t nuts at all. They, in fact, belong to the legume family, and grow underground. The pods begin in the orange-veined, yellow-petaled, pea-like flowers, which are borne in axillary clusters above ground and last for just one day.
Peanuts are a significant source of resveratrol, a chemical compound that is reported to have a number of beneficial health effects, such as anticancer, antiviral, neuroprotective, anti-aging, anti-inflammatory, and life-prolonging effects.
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