STYLING YOUR EVERYDAY
Garden Party Charm
A DISTINCTIVELY SOUTHERN PLACE MARCH 2023
Entertaining Made Easy INTERIOR THINKING
SOUTHERN IS YOUR LIFESTYLE
Goo Goo for Goo Goo Clusters
34 Days Gone By Franklin’s Soda Fountains with Katie Shands
38 YOUR Real Estate with Williamson County Association of Realtors
58 YOUR Charitable Self Boys & Girls Clubs of Middle Tennessee
72 From OUR Table to YOURS Sunday Dinner with Gimme with Brandy Blanton
18 YOUR Health & Wellness Simplifying Health and Nutrition with Williamson Health
28 Read Between the Lines 2023 Top Ten Spring Break Reads with Emily Evans
40 In YOUR Backyard Save Our Shrubs with Davey Tree Expert Company
54 Interior Thinking Entertaining Made Easy with Patina Home & Garden
62 Eat, Drink & Be Merry Whiskey-Infused Foods
68 A Spirited Conversation with Saint Goose
74 A Southern Gentleman Is... When Southern Hospitality Meets Irish Charm with Johnny Birdsong
78 The Lady Entertains St. Patrick’s Day Dinner with Miss Daisy
92 YOUR Kids Tips to Getting YOUR Kids Reading with Kathleen Davis
96 Arts & Culture Events
20 It’s YOUR Business IRIS Medical Group
Chuck McDowell, a true Middle Tennessee native, was born and raised in Mt. Juliet, met his wife while attending college in Murfreesboro, and currently resides in Franklin. As an MTSU alumni and successful business man, Chuck wanted to make a mortgage company that is Middle Tennessee’s Hometown Lender. He started Wesley Mortgage to be in the business of supporting our community and the people that live in it. Whether we’re highlighting local heroes at Titans games, or helping local churches and non profits, Wesley Mortgage reinvests in the people and places that make Middle Tennessee great. When you work with Wesley Mortgage, you can expect three things:
1. Great customer service from Middle Tennessee experts
2. Fast closing times
3. Invests back into the people and organizations that make Middle Tennessee great Choose Middle Tennessee’s local lender today!
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YOUR Williamson is a publication of: Robertson Media Group, LLC 404 Bridge Street | Franklin, TN | 37064 Office: 615.465.6046 yourwilliamson.com
A DISTINCTIVELY SOUTHERN PLACE
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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 its representatives. All information printed in this publication or online is compiled in such a way as to ensure 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.
Working with Legend Homes was one of the best decisions we’ve ever made! The decision to build from the ground up can be overwhelming, especially if it’s your first time and during a pandemic. The Legend team never missed a beat; they made the process so easy and fun with no delays. They are trustworthy, collaborative and their weekly communication updates through the app and throughout the process were superb. They were always available to answer questions and provide great advice even after we closed. We are so grateful for their team and our dream home. We would highly recommend Legend Homes to anyone considering building a new home in Middle TN.
Amanda & Kevin
Prices beginning at $1+ Million
For more information visit: livealegend.com
The Ides of March are upon us…whatever that means. In usual Tennessee winter turning into spring fashion, we are experiencing the lovely mercurial weather that makes it impossible to know, day to day, whether we need to don our winter coat or swimsuit! But in knowing that’s what to expect, we enjoy our typical seasonal transition with our usual shaking of the head and acceptance of sinus distress!
We are almost on the cusp of my favorite time of year, when the trees bud and the daffodils bloom to tell us the magic of rebirth is coming. The sights and sounds and feelings of this seasonal transition lends itself to celebration of life. Feeding our souls on the world awakening again after its winter slumber, gives us our own feelings of coming alive again. The world itself responds in kind, especially here in Williamson County, as we encounter event after event, creating good and paying it forward in the community with plenty of opportunities to celebrate helping others.
Every year, in this issue, we celebrate the art of eating, drinking and being merry. Now, who doesn’t love that! Of course, our focus here is in the things that nourish our physical souls; although the act of enjoying a great meal, an amazing glass of wine or being in a venue filled with music surrounded by merriment, feeds more than the physical, doesn’t it? When I think about the idea of “feeding one’s soul,” versus the simple act of feeding ourselves, I am met with a series of emotions tied to that idea.
This very weekend, I was away with my daughter for her, now annual, trek to Georgia for the Access Broadway Musical Theater competition she attends with her dance school. We have
worked for nearly a year on two solos and three group acts – that she is involved in –along with supporting the entire team’s worth of performances. I have always conceded that whatever it is that feeds her soul, and I see the proof in that over time, will be the thing I will commit to her 100% to help her see it through. Well, it appears that is musical theater. So, here we go; 601 performances later, albeit tired, all I could think was: Look at those faces. Children of all ages from five up to eighteen, singing, dancing and acting their hearts out. Talent in all ranges, but fervor and passion and commitment to this thing, this act which fed their soul, was present in all. It was oozing from them. It was infectious. It was inspiring. It was awing. How often can any of us say we feel that way about something? How often do we get to feed our souls?
Not only was this experience enabling me to reaffirm my commitment to her and her soul’s journey, but it made me realize that we should all be doing the same. In our daily lives, find our thing, whatever it is, that offers us our rebirth, our own reawakening and our own soul nourishing. It is truly what makes life worth living. It’s truly what makes us alive.
So, eat the cake, drink the wine and SING and DANCE – because the merry part is the stuff of
“Experience always feeds the soul more than material things.”
- PENNIE HUNTKeeling Birdsong as Snow in Roll Call
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BROOKE GIANNETTI INTERIOR THINKING
Brooke and her husband, Steve Giannetti, are the duo behind Patina Home & Garden, a new store in Leiper’s Fork. For thirty years, they’ve designed homes together for their clients and now they enjoy helping you live your dreams where it matters most — at home. Follow her blog, Velvet & Linen.
EMILY EVANS
READ BETWEEN THE LINES
Emily lives in Franklin with her husband and their three children. She teaches at The Little School and, in addition to reading, she loves walking, working out, monogramming, baking and spending time with her family. Follow Emily at @letsreadtherainbow on Instagram as she reads and recommends books.
JOHNNY BIRDSONG
A SOUTHERN GENTLEMAN IS…
Johnny Birdsong, Publisher at YOUR Williamson, is a Kentucky native and Williamson County convert but above all, a Southern Gentleman.
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hogwood bbq full-service buffet catering offers the best catering experience in franklin, with delicious food, expert event management, and attentive on-site staff.
KATHLEEN DAVIS
YOUR KIDS
Kathleen Davis is a retired teacher, wife, mother of three and children’s book author. She has her masters in Elementary Education from The University of Florida. Her books can be found locally, on her website, kathleendavisbooks.com and Amazon. You can also follow her on instagram @kathleendavisbooks.
KATIE JACOBS
STYLING YOUR EVERYDAY
Katie is an author, stylist, photographer, graphic designer and foodie! She’s been featured in O, The Oprah Magazine, Martha Stewart Living and Southern Living She is also a content contributor for Draper James– Reese Witherspoon’s lifestyle brand– and Crate&Barrel, amongst other things.
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from business lunches to small house parties, hogwood makes it easy to make everyone happy. we will set up your catering for a self-service buffet line or sandwich bar.
KATIE SHANDS
DAYS GONE BY
Katie Shands, local author of novel Finding Franklin, has found her home here in our community. See her interesting and history filled blog posts all about Franklin and Williamson County on social media daily. Follow her on social media @katieshandsauthor.
WE’RE IN THE MONEY
Lineage Bank is a multi-branch community bank based in Williamson County. Father and son veteran bankers Richard and Kevin Herrington opened the first Lineage Bank branch in Franklin on May 12, 2020.
the hogwood truck you can reserve the food truck for your neighborhood party or outdoor celebration.
bbq catering at its best offering expert full-service, pick-up, delivery and food truck catering email e.yamanaka@hogwood.com to learn more
YOUR HEALTH & WELLNESS
Williamson Health has been a healthcare pillar in our community for over sixty years. With an impressive tradition and commitment to providing exceptional healthcare service to thousands of patients, they are YOUR community hospital. For more information, visit williamsonmhealth.org.
The Factory at Franklin Shed franklinfarmersmarket.com
From produce, fruit and dairy to baked goods and meats, you’ll find delicious fresh food at the Franklin Farmers Market, every Saturday from 9am to 12pm. And because it’s all from local farms, the variety of goods increases and changes each week through the seasons. Plus, there are a select number of local crafts persons at the market, too, with unique and beautiful goods for you to enjoy.
The Factory at Franklin littlesproutssale.com
Little Sprouts is a semi-annual specialty consignment sale that accepts only the best upscale clothing brands, shoes, toys, baby gear and more for boys and girls from newborn to size sixteen. At Little Sprouts, they have taken the hard work and frustration out of outfitting stylish kids on a budget and simplifying the selling process to a one-stop shop. Get your passes now for early shopping!
22
Hilton Franklin Cool Springs williamsonchamber.com
Join Williamson, Inc. chamber members, local business owners and community members for this networking event designed for Williamson County Young Professionals.
MARCH 30 - APRIL 2
NASHVILLE ELVIS FESTIVAL
The Factory at Franklin nashvilleelvisfestival.com
Join fans from around the world for the seventh annual Nashville Elvis Festival. Nashville Elvis Festival is a premier Elvis event unlike any other, celebrating the music and legacy of Elvis Presley. Join us for a weekend of live music performances, celebrity appearances, an Ultimate Elvis Tribute Artist Contest and more!
event will take place at the Music City Center and showcase the latest spring fashions from Dillard’s with a runway show. Guests will also enjoy a shopping event and luncheon.
4
The Factory at Franklin williamsonchamber.com
Outlook Williamson is one of the largest Williamson, Inc. events of the year. It is an economic forum featuring industryleading experts providing an in-depth picture of Williamson County’s economy and forecasting trends, growth projections and statistical data for the region. This content is crucial to business owners, leaders, investors and those interested in the future of Williamson County.
APRIL 3
FRIENDS & FASHION
Music City Center
childrenshospitalvanderbilt.org
Friends & Fashion is a fashionable celebration of hope that raises funds for Monroe Carell Jr. Children’s Hospital at Vanderbilt. This year’s
WHO: My Friend’s House | myfriendshousetn.org
WHAT: Mardi Gras Ball WHERE: Cool Springs Embassy Suites WHY: On February 18th, locals gathered to dance, dine and support the work being done at My Friend's House. My Friend’s House is a group-care facility offering temporary, short-term residential support for at-risk male youths. The Annual Mardi Gras Ball celebrates the work being done at My Friend’s House, while also working to raise funds for this local organization. Each year, couples compete to be crowned the King and Queen of the Mardi Gras Ball. The Royal Court Couples this year included Bethany Holton and Taylor Wood, Kate and Brandon Hagan, and Sydney Duncan and Tad Martin. The Ball raised an amount just shy of $200,000! Bethany Holton and Taylor Wood were crowned the Royal Court King and Queen, as they raised the most money amongst the other competing court couples.
YW SPONSORED EVENT
Keto or paleo? Low-carb or whole grain? From fad diets to science-backed research, today’s world offers a lot of ideas about healthy nutrition. March is National Nutrition Month, so Williamson Health’s Lisa Mathews, R.D., is setting the record straight, reminding us about the basics, offering heart-healthy eating advice and sharing tips for mindful celebrations.
With so much nutrition advice readily available, Lisa admits that figuring out what’s healthy and what’s not in today’s world can be a bit confusing. She offered a few important reminders:
THERE ARE NO “BAD” FOODS. “There are no ‘bad’ foods unless you are allergic; there are healthy foods and then there are ‘fun’ foods,” Lisa said. Healthy foods are foods you should eat regularly, while fun foods should be eaten in moderation.
FOLLOW THE 80/20 RULE. “Eighty percent of your diet should be made up of healthy, goodfor-you foods and only twenty percent or less of the ‘fun’ foods,” Lisa advised. At meals, she recommends filling half your plate with colorful, non-starchy vegetables, rather than just protein and carbohydrates.
TAKE IT SLOW! When eating, Lisa recommends slowing down and paying attention to fullness cues. “It can take up to twenty minutes for your belly to tell your brain you’re full,” she said. “If you finish a big meal in less than fifteen minutes, you’ve likely overeaten.”
MOVE YOUR BODY. “Get at least thirty to sixty minutes of intentional exercise each day,” Lisa said. “That might look like a walk after a meal, yoga or Pilates to start your day or even a hike with a friend.”
“Most of the major risk factors for heart disease—high blood pressure, high blood cholesterol, uncontrolled diabetes and obesity— are directly impacted by the foods we eat,” Lisa said. For a heart-healthy diet, Lisa advises:
EAT MORE WHOLE FOODS. “Rather than processed, packaged foods and foods high in saturated fat, eat more whole foods,” she said. These include fruits, colorful, non-starchy vegetables, lean proteins, whole grains, low-fat dairy products as well as nuts and seeds.
LOWER THE SODIUM IN YOUR DIET. “The American Heart Association recommends no more than 2,300 mg of sodium a day,” Lisa said. “That’s about one teaspoon of salt. The typical American diet consists of roughly 4,000 mg of sodium each day!” Easy ways to lower your sodium intake include:
AVOID PROCESSED OR PACKAGED FOODS that usually contain higher amounts of sodium, sugar and saturated fat.
MORE FRESH FRUITS AND VEGETABLES. Canned goods can sometimes be high in sodium and sugar.
LIMIT CAKES, COOKIES AND OTHER SWEET TREATS. These ‘fun’ foods should be eaten in moderation, since they can cause blood glucose to spike.
PUT AWAY THE SALT SHAKER. “Always taste your food before adding salt,” Lisa advised. Instead, flavor foods with fresh herbs, garlic, ginger, vinegar and peppers.
In the south, food and drinks are often at the center of our celebrations, but Lisa says it is possible to enjoy a special event and still eat healthfully. She offered a few tips:
MAKE HEALTHY CHOICES. As a guest, fill your plate with fruit, vegetables and nuts. “Then you can have a small serving of the higher-fat items,” Lisa said. If you’re hosting, make sure your menu includes a colorful selection of these healthier items.
GET OUT OF THE KITCHEN. It’s tempting to hang out in the kitchen or next to the food table, but Lisa advises stepping away.
PLAN AHEAD. If you’re hosting, use small plates rather than large platters. Pre-cut desserts and other treats into bite-sized servings and don’t restrict your calories prior to the party. “Eat healthfully during the day, go for a walk and have a light snack prior to the event so you don’t overindulge once you get there,” Lisa said.
Ready for a healthier diet but don’t know where to start? The physicians and healthcare providers of Williamson Health can help. To find a trusted medical provider close to home, visit williamsonmedicalcenter.org.
"Spring adds new life and beauty to all that is."
-JESSICA HARRELSON
unique and exceptional medical practice has laid roots in Brentwood. Iris Medical Group (IMG) is owned by Dr. Joel Parker and Dr. Olumide Akingbemi – both graduates of Meharry Medical College. With over a decade in medicine, the two physicians have fostered a fruitful twenty-year friendship from which they have birthed a medical practice with a mission to make medical care accessible and personal for each patient. IMG is a dream turned reality that is rapidly impacting the community since having recently opened their doors on November 1st, 2022. When asked how the response has been from the community, Dr. Joel Parker replied, “We knew there was a need. We underestimated how big the need is.”
The pandemic exposed so many medical needs but nothing more than the need to bring intentional medical care back into the home. There are many communities and families whose lives would radically benefit from this. In-home care offers the same full-service medical support found in a typical doctor’s office, but without the taxing commute. Additionally, it minimizes the painfully long waiting room times and the dreaded exam room where people are often uncomfortable.
When both doctors talk about IMG, you can see the joy illuminate in their eyes. Dr. Olu Akingbemi shared, “I wake up every day knowing that I’m living in purpose. I haven’t been this excited about medicine since I was in college. The people we are serving, the testimonies we are witnessing... this is why we went to medical school.”
Iris Medical Group is quality, accessible healthcare that will travel to you. IMG is a provider of multiple health plans, including Medicare, Medicaid and most private insurance plans.
There is something to be said about your doctor knowing your name, caring for your family and having your best interest at heart. To be cared for on a level that is intentional to each patient’s needs or limitations is imperative. A communitycentered, purpose-driven and solution focused medical group whose primary goal is to ensure your quality of life – If only there was one on every corner!
By offering in-home care, IMG allows the medical team to establish meaningful relationships with the patient, their family and their caregivers. It also allows them to evaluate the home setting for any risks or contributors that are not beneficial to their overall health.
These doctors view it as an honor to serve their community with a practice that is re-imagining your medical care. The practice has four office staff members, and the physicians are part of twelve medical providers who all work mobile. It
takes a village, and they credit all the surrounding medical fields that lend their referrals and services to help make Iris Medical Group the best it can be for their patients.
Iris Medical Group (IMG) is a physician owned medical company providing in-home healthcare services. Our team is composed of physicians, nurse practitioners, physical therapists, and physician assistants working together to deliver affordable, efficient, and compassionate care to patients in the comfort of their own home.
Our in-home care offers the same full-service medical support you find in a normal doctor’s office, but without the commute, looking for a parking spot, the uncomfortable waiting room, or the cold exam room.
Telemedicine Consultation
Physical Exam & Annual Wellness
Referrals to Specialists
Care Plan Oversight
Prescription Refill
Evaluation for Home Health & Hospice
Medical Supply & Equipment Orders
Wound Care
Post Hospital Discharge & Follow Ups
Diagnostic Referrals
X-Ray, Ultrasound, Echocardiogram & ANS
Testing
Laboratory Works
Community Placement Consultation
On a summer day in 2020, everything seemed normal as Jordan Johnson headed to a routine baseball game. But, to his surprise, he wouldn’t be celebrating a win with his team.
Jordan was in the dugout when a foul ball hit the back of his head. He shares, “Unfortunately, I was not wearing a helmet. I was ‘okay,’ but my coach and parents decided I should go to Monroe Carell Jr. Children’s Hospital at Vanderbilt to get it checked out.” Jordan’s mom, Ivette, tells, “During the CT scan, the doctors discovered a lesion the size of a golf ball. Through additional tests, Jordan was diagnosed with a cerebral cavernous malformation located near his brain stem. It seemed it was something he had since birth.”
Due to the size and location of the lesion, doctors recommended they remove the lesion quickly. Jordan tells, “My parents spoke with various doctors from several hospitals and decided VUMC was the best place for me to have surgery to remove the lesion. I selected July 21st as the day for my surgery since number twenty-one was my jersey number and has always been my lucky number.” John C. (Jay) Wellons III, MD, MSPH, was the neurosurgeon who performed the eight-hour, high-risk surgery.
Post-surgery, Jordan began taking physical therapy at VUMC, and then two weeks later, he was transferred to Vanderbilt Stallworth Rehabilitation Hospital to continue his recovery. “It was going to be a long journey, but I was ready,” admits Jordan.
Jordan’s physical size and the type of therapy he required made him eligible to recover at Stallworth. But, had circumstances been different, his family would have had to make arrangements outside the state.
“My family and I were surprised Tennessee does not have an inpatient pediatric rehabilitation center. I was fortunate to receive my inpatient rehab sessions close to home. Other families are not as fortunate.” Jordan continues, “Families are separated, and some may not have the funds to travel out of state for the necessary care. So, when I heard VUMC was trying to raise funds for a pediatric center, I wanted to help.” Jordan’s mom, Ivette, helped him set up a fundraising campaign on Facebook, and to his surprise, Jordan and his friends quickly raised close to $5,000.
Jordan’s motivation and progress have remained steady throughout his recovery due to his unwavering support. Jordan’s mom (Ivette), dad (Jeff) and brother (Jalen) stayed by his side every step of the way. Jordan
shares, “Many amazing doctors, nurses and therapists at VUMC have helped me during this challenging journey. They push me to get better. My faith in God has also kept me focused.”
For the past three years, while Jordan focused on recovering physically and mentally, he has attended virtual classes through Vanguard Virtual High School in Williamson County. Jordan shares, “The teachers and staff have been instrumental in getting me back on track to graduate on time.” However, he hopes to return to in-person school for his senior year. From there, Jordan has his heart set on attending the University of Tennessee Knoxville to pursue a career in Sports Medicine.
This April, Jordan, alongside his family, will be walking the runway at Friends & Fashion – an annual fashionable celebration of hope that raises funds for Monroe Carell Jr. Children’s Hospital at Vanderbilt. Jordan shares, “I am excited I can wear some cool clothes and very happy I can help raise funds to help children in Tennessee receive the best care possible!”
Jordan works daily to raise funds to make his dream of a pediatric center a reality. “Every donation matters. The donation you make today will have a long-lasting impact on this community. There is nothing greater than to serve and help others, especially during a crisis. Make a difference now,” Jordan comments. To donate or buy a ticket to Friends & Fashion, visit childrenshospitalvanderbilt. org/giving/friends-fashion.
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Jordan had to relearn how to walk, talk, eat and other basic functions.
pring will be here before we know it and Easter with it. Easter time is a time to start shopping! Whether you are looking for the perfect vintage style baby Easter dresses, sizes newborn to twenty-four months, or a toddler Easter dress, sizes 2T to 4T, the Feltman Brothers boutique has something classic for you! Got a little prince to dress? You are sure to find a fine baby boy Easter outfit you love, sizes newborn to twenty-four months, or one of Feltman Brothers vintage toddler boy Easter outfits, sizes 2T to 4T. Whether it is baby’s first Easter or your little one is ready to steal the show once again, he or she will look oh-so-charming in the new Feltman’s you buy this year!
Since 1916, Feltman Brothers has provided the world with authentic and timeless clothing for babies and young children. This reputation is the result of a strong commitment to quality, incomparable fabrics, exclusive designs and attention to detail. Feltman Brothers’ designs reflect the elegance of heirloom vintage styling for children, perfect for all occasions. Their pieces reflect a level of workmanship that has no equal. Feltman Brothers is, and always has been, a family business, three generations deep and continuing strong. Shop online at feltmanbrothers.com.
This two-piece knit set is just the thing. With a timeless, classic style, and breezy spring knit, you'll turn to this outfit for him again and again!
This vintage-inspired dress features hand-made smocking, daisy embroidery and lovely ruffle trim around the edges.
This beautiful knit cardigan from Feltman Brothers is classy as can be, with its soft, pastel colors and hand embroidered daisy design.
This adorable romper is light and breezy, with beautiful hand made details – smocking, handembroidered daisies and lovely ruffle trimming.
Love the Daisy Romper or Dress, and want to complete the look? Pair with this adorable bonnet, made with the same hand-embroidered daisy bullions and smocking and you will have the complete look!
This beauty features the most intricate hand-made embroidery over a smocked bodice, with a light, airy fabric that is just for Easter, her birthday photos or any day of spring!
The eye-catching top features fagoting and contrasting trim along the collar and cuffs, and beautiful detailing on the button down front – pintucks, boring and intricate hand made embroidery. Decorative buttons fasten the shirt into the pants all along the waistline. The perfect outfit to dress your little prince in for Easter, special occasions or baby’s first portrait.
PHOTOGRAPHY BY KATIE MURPHY
WHO: African American Heritage Society of Williamson County | aahswc .org
WHAT: 22nd Annual Black Tie Affair WHERE: Embassy Suites Franklin WHY: In February, guests celebrated twenty-two years of excellence for the African American Heritage Society. This is the annual fundraiser, which supports AAHS, the McLemore House Museum and now the organization’s new preservation project, the Merrill-Williams House. This year’s theme was “Remember the Time” and music was provided by Julius Fisher and the Genius Band.
Open At 10:30am Daily
Over 20 TVs Including a 4-screen Jumbotron
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9200 CAROTHERS PARKWAY SUITE 100 FRANKLIN, TN 37067
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ello March! Spring Break, we are ready for you! I know I am thankful March is here and I am looking forward to more sunshine, warmer and longer days, and maybe a change of scenery. I have a pile of books getting bigger by the day and am excited for a short respite to read.
As you prepare your spring “To Be Read” list, here are some favorites that I have recently read and encourage you to pack in your carry-on or load on your Kindle for your spring break adventures or staycation at home.
I am a loyal Colleen Hoover fan – have read all of her books – and she treated her readers to a long-anticipated and emotional sequel to It Ends With Us. In her most recent intense story, It Starts With Us picks up right where the epilogue left off. We learn more about Atlas who has captured our hearts, and follow Lily as she navigates a jealous ex-husband, a toddler and the hope of a second chance at true love. At the end of January, Colleen Hoover announced a film adaptation of It Ends With Us will star Blake Lively and Justin Baldoni, and her readers, aka CoHorts, are overwhelmed with anticipation of its release.
If thrillers are your genre, two of my recent favorites are The Perfect Marriage and The Overnight Guest, both by authors I had never before read but now are on my list of favorites.
The Perfect Marriage is a suspenseful, mysterythriller. “His mistress is dead. His wife is his only hope.” Sarah Morgan is a successful attorney who is representing her husband, Adam, charged with murdering his mistress. I was not expecting all the twists and turns, and author Jeneva Rose crafted a five star thriller. I immediately passed the book around to friends and they all texted me as they read with their guesses as to the murderer’s identity. Similarly, The Overnight Guest is intense! A true crime writer is in an isolated farmhouse to write her new book and she receives an unexpected guest during a deadly snowstorm. This one had my heart racing and I had to plow through the final seventy-five pages into the wee hours of the night because I absolutely had to know what happened!
In the memoir category, I’m Glad My Mom Died, is a fast read that I could not put down. Jennette McCurdy tells her coming of age story and rise as a child star on iCarly, completely directed by her overbearing mother. It is simultaneously hilarious and extremely sad, but inspiring as she takes control of her own life and recovery to become an independent adult.
If you are looking for some great romance books for this spring break, I highly recommend reading anything by the following trending authors whose books are truly addicting: Tessa Bailey, Elin Hilderbrand, Christina Lauren, Taylor Jenkins Reid, Lucy Score and Mia Sheridan. Taylor Jenkins Reid has produced back to back successes in The Seven Husbands
of Evelyn Hugo, Daisy Jones & The Six, Malibu Rising and Carrie Soto is Back. All are equally unforgettable stories that will stick with you, and Daisy Jones & The Six is debuting on Amazon Prime as a miniseries this month. Love and Other Words by Christina Lauren is one of my most favorite books and one which I wish I could go back and read for the first time. My reader friends all share my sentiment! Archer’s Voice is another intensely emotional story that has quickly climbed the Bestseller List and will break your heart while bringing you hope and joy.
There is no shortage of talented authors right now producing amazing books in all genres. The rise of Bookstagram and Booktok have enabled readers to share recommendations, discuss fan theories and connect with authors. They have a significant influence on what readers buy and read and stores are highlighting and promoting these authors. I hope you enjoy reading this spring and try a new author or genre. Follow me on Instagram @letsreadtherainbow as my friends and I read through my home library and share many more recommendations!
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We are here for the bride who values originality, high style, sustainability, and intentionality. Our Nashville wedding boutique ditched the stress of typical wedding dress shopping. Instead, we focus on a simplified approach to wedding dress shopping without compromising on fashion or comfort. Our expertise and experience help every bride find the dress that makes her look and feel like her truly captivating self.
hen my vegetable garden is at its peak and brimming with vegetables, I invite my friends over to help with the harvest and take home baskets of goodies. Last summer, when I invited my friend Cortney over – you may know her from Instagram as @cheesegal – we decide to make it a party.
We picked veggies straight from the garden, and Cortney sliced and arranged them into the most beautiful crudités board while I made some dips – Creamy Jalapeño Ranch, Baba Ganoush and Spicy Sweet Potato Hummus were all made with ingredients from the garden and displayed in the center of Cortney’s board.
For dessert, Lemon Whoopee Pies with Lavender Frosting felt light and fresh — perfectly suited for the garden. I made tiny bouquets of edible flowers for Blackberry Lavender Champagne Cocktails served in vintage coupe glasses.
For the design of this party, I wanted to create the feel of a dreamy secret garden, but still keep things comfortable and inviting. I was recently introduced to Heirloomed Collective and fell in love with their modern classic pieces that can easily ground any tablescape. So, I tied an Heirloomed floral linen table runner (available at Hot Pink in Brentwood) off at the ends with herb and flower bundles for an easy but unexpected touch.
To keep things relaxed, I brought in some of my favorite vintage pieces – a wicker standing tray used as a bar, tin picnic basket to ice champagne and a huge rattan serving board that brought the perfect amount of texture.
I kept the florals loose and wild, highlighting blooms from my garden. Wicker baskets were at the ready for guests to pick veggies as a takeaway!
As the sun began to set and our guests were full of freshfrom-the-garden goodness, our pet bunny, Dolly, came for a visit, and the happiness was palpable!
For more entertaining tips, recipes and design inspiration, follow Katie’s blog at stylingmyeverday.com. Follow Courtney LaCorte, @cheesegal, and Katelyn Brown, @katelynbrownphoto, on social media.
Today, soda fountains are few and far between, but in the forties and fifties, they formed the backbone of America’s Main Streets. Franklin was no exception. Several soda fountains operated on its Main Street in those days, serving as social hubs for a town where “everyone knew everyone.” From the lawyers who worked on the square to young kids armed with allowance money, these places attracted a wide variety of customers. However, they were especially popular hangout spots for local teenagers.
As was common practice at that time, these soda fountains operated in conjunction with pharmacies. The reason for this dates back to the 1800s when druggists offered fountain drinks for various ailments. These beverages often contained extracts of flavored, effervesced drugs–cocaine and caffeine were a common combination. Fountain drinks became such crowd-pleasers that druggists began to install marble countertops and mirrored backdrops to create attractive places for customers to enjoy their concoctions.
When Prohibition shut down the bars in 1920, soda fountains filled the social void, and almost every drug store had its own version of one. But instead of opiates and stimulants, soda jerks whipped up chocolate malts and root-beer floats. Eventually, foods such as hamburgers and sandwiches were added to many menus.
So, fix yourself a milkshake, put on a record, and join us as we tour the soda fountains that once graced Franklin’s Main Street.
In the summer of 1935, William “Doc” Jenkins came to Nashville with his wife, Hazel, to visit her father. At that time, the couple was living in Alamogordo, New Mexico, where Doc worked as the manager and pharmacist at Corner Drug Store.
As fate would have it, John C. North, the last surviving brother
of the North Brothers Drug Store in Franklin, had recently passed away, and the firm was up for sale. Doc purchased the business during his Tennessee trip and soon moved to Franklin. Hazel, who was a teacher for the blind, remained in New Mexico to fulfill the remainder of her contract. At the conclusion of the school year, she joined her husband in Franklin.
Doc decided to reuse the name “Corner Drug Store” as it suited his new shop, which was situated in the corner building where Starbucks operates today. With its prime location on the busy intersection known as “Five Points” and across the street from what was then Franklin Elementary School, Corner Drug became a happening spot. The store boasted a pharmacy, a wide selection of magazines, various sundries, and, eventually, pinball machines, but it seems the soda fountain was the main attraction. Not only did it offer sweet treats made with topnotch ice cream, the menu also included a range
of snacks and light meals.
Most locals agreed that Corner Drug had the best chocolate malts around. It’s even said that teen heartthrob Pat Boone would enjoy one whenever he was in town to sing at revivals hosted by the Fourth Avenue Church of Christ. More often than not, Pat would be wearing his signature white buck shoes on his visits to Corner Drug.
In the early sixties, Doc sold the shop and moved to Columbia, Tennessee, where he bought the Gray & Allen Drug Store. Dr. Armand “Jim” Heise purchased the Franklin business, which was rebranded to “Corner Rexall Drug.” He owned it until his death in 1982. After his passing, the store changed hands a couple times. In 1987, it was renamed “Five Points Drug Store.” After a remodel in 1995, the business became “Five Points Place 1923,” complete with a new dining area. Starbucks moved into the building five years later.
After growing up on a farm, William “Frank” Gray, Sr. decided to forge a different path for himself. In the early 1900s, he landed a job at Moran Drug Company (the successor of Pope Drug Company) in Franklin. He worked as a clerk and soda jerk, but also did odd jobs around the shop, such as making fires, sweeping the floors and tidying up. To save money, Frank slept above the store in shared quarters with the owner John Moran.
In 1913, Frank and his wife, Mary, moved to Hillsboro–today known as Leiper’s Fork–where he worked as the town’s druggist and postmaster. After five years, Frank was rehired at Moran Drug. In 1926, the business moved into a circa-1876 building that John Moran had purchased for $8,250. This is where the restaurant GRAY’S on Main now operates.
Frank became the drug store’s manager in 1931 after John Moran retired. Two years later, Frank and pharmacist Cannon Kinnard established the Kinnard-Gray Drug Company in the former location of Moran Drug. After Kinnard died in 1938, the business became “Gray Drug Company.” Frank
From Left to Right: Group of friends at Corner Drug; Inside Corner Drug; William Jenkins, who opened Corner Drug; All photos courtesy of Williamson Historical Societylater partnered with pharmacist William Miller in 1946.
Gray Drug’s soda fountain was arguably the most popular in town, and business hit its peak on Saturdays when farmers and their families came to town to do their shopping. The counter, which stretched along the left wall, bustled with customers hungry for milkshakes, malts and burgers. Marble-topped tables in the middle of the store offered additional seating for those who preferred a chair over a stool.
The store was also especially busy during the months before school started. In the 1900s, John Moran had been a state agent for school supplies and was the sole merchant in Franklin carrying this line. Gray Drug must have inherited this contract because it was the only place in town that sold the required school workbooks. The shop also offered dictionaries, tablets, pencils and book satchels.
In the mid-fifties, Frank installed the iconic neon sign that remains a centerpiece of Main Street. His wife protested, saying it was entirely too large, but to his credit, he didn’t listen. Around this same time, Frank and William added Ralph Duke, Sr. to their team. Bill Garrett was a later associate.
In 1962, an era came to an end: The soda fountain was removed and replaced by a soft-drink machine, ice-cream freezer, candy counter and Mr. Peanut dispenser. Another major change came to the company in 1967 when Frank died. He was Franklin’s oldest active businessman at the time of his passing.
In 1996, Gray Drug sold its pharmacy to Revco and became “Gray’s Card and Gift” until closing in 2004. A second location had opened on Carter’s Creek Pike, which also shut down at this time. The Main Street building sat empty for years until Michael and Joni Cole bought it and opened GRAY’S on Main in 2013.
In 1899, White Drug Company moved into a newly constructed building at 404 Main Street (now The Heirloom Shop). Confederate veteran Dr. John B. White operated the firm, and his name remains etched into the facade near the roofline. Based on newspaper articles from that time, it seems he was business partners with his brother, Dr. William White. Interestingly, John’s son, Dr. Samuel White, erected the building where Corner Drug was later located.
After John’s death in 1910, his son-in-law James A. Henderson took the helm at White Drug. It’s unknown when the soda fountain was first installed, but it was definitely there during James’s tenure. The earliest known mention of the soda fountain is in a 1915 advertisement.
When James retired in 1950, George P. Gill of Brownsville, Tennessee bought the business. Though White Drug Company was a Main Street institution (founded in 1877, it was the oldest retail firm in Franklin at that point), George renamed it “Gill Drug Company.”
That same year, Floyd and Lucinda Sandlin moved to Franklin from Gallatin, Tennessee. Floyd was hired as
Frank Gray, Sr. and wife, Mary; courtesy of Williamson Historical Society
a pharmacist at Gray Drug Company, but when Gill Drug went up for sale, he decided it was time to strike out on his own. He bought the business in 1954 and changed it to “Sandlin Drug Company.” The name soon became synonymous with friendly service, delicious food and good times.
Many former customers recall walking into Sandlin Drug and being greeted by the smell of warm, mixed nuts from a machine near the door. Beyond the entrance, the store was filled with a variety of products: magazines, comic books, greeting cards, cigars, cigarettes, cosmetics, toys and candy. The pharmacy was situated in the back of the shop, and the soda fountain hugged the left wall. It featured a black-and-white-striped canopy, which was later recovered in wooden shingles. Customers sat on stools in front of the counter and enjoyed such menu items
as sundaes, pimento-cheese sandwiches and cherry Cokes made with real syrup.
Men liked to congregate at the nearby tables and chairs, drinking coffee and “solving the world’s problems,” as one local put it. When the soda fountain was removed in a later remodel, the men moved next door to a room above what was then the Harpeth National Bank.
After Floyd died in 1963, his wife, Lucinda, operated the store with partners Bill Cook and Joe Jones. In 1972, Lloyd Shouse purchased Lucinda’s remaining interest. The Main Street location closed in 1979, but there were two other Sandlin Drug stores on Carter’s Creek Pike that remained open. Lucinda continued to work with the company until it was sold in 1995.
By the 1970s, the soda fountain was largely a thing of the past in America. Fast food, commercial ice cream and vending machines all contributed to its decline. Today, there are no soda fountains on Franklin’s Main Street, but these places are remembered with great fondness by those who spent time there. Perhaps one day, Main Street will gain another soda fountain, and a new generation can enjoy the simple pleasure of sipping a hand-mixed milkshake on a counter-height stool.
We are taking a break from our typical content on real estate statistics in Williamson County to bring you the content you REALLY need…some staple recipes brought to you by our CEO, Bo Patten, and our 2023 President, Kathie Moore. So, Eat, Drink & Be Merry with these scrumptious recipes that will impress your friends and warm your stomach as we press through winter and into spring!
1 Rotisserie chicken pulled apart and shredded
Flour Tortillas (6” or 8”)
1 whole yellow/Spanish onion, diced Mixed peppers, diced (bell, banana, Mexican frying peppers, whatever you prefer. Equal to the amount of onions)
2 Tbsp. butter
2 Tbsp. flour
1½ cups chicken stock
1 15-oz. can of tomato sauce
2 Tbsp. chili powder
2 tsp. garlic powder
1 tsp. dried oregano
Approximately 2 to 2½ cups cheese (combination of cheddar, block queso, whatever you prefer.) Shred the cheese yourself as it will melt better. Salt, pepper and hot sauce to taste
chili and garlic powders, oregano, salt and pepper, and hot sauce. Bring to a simmer and cook on low for at least fifteen to twenty minutes to thicken.
Enchiladas:
While the sauce is cooking, take apart the chicken into shredded bites. In a bowl, mix the shredded chicken, onions, peppers and half the cheese, salt and pepper to taste.
First, our CEO and resident food expert, Bo Patten, is sharing his homemade recipe for enchiladas. This dish is stuffed with shredded chicken and cheese, settled in a delicious red sauce. We recommend saving this one for a house party or, even better, as a celebratory dish for Cinco de Mayo!
Peppers and Onions: Sauté the onions and peppers in some oil to take a little bit of the crunch off. Eight to ten minutes. Set aside.
Sauce:
Over medium heat, melt butter, add flour and cook for about a minute to incorporate. Next, add chicken stock, tomato sauce,
In a baking dish, layer the bottom with about half the red sauce. Assemble enchiladas with chicken mix by spooning filling mixture onto tortillas and rolling up. Add more cheese if you like, here. Place rolled enchiladas in a baking dish. Depending on the size of the dish, I can typically get about eight to ten enchiladas out of this, depending on how you pack them. I can make two batches of five and they freeze well.
Once your baking dish is full of enchiladas, top with the remaining red sauce. I typically have leftover chicken mix, so I will also spread that over the top and finally add the remaining cheese. Cover dish with foil. Bake at 375 degrees for about thirty to thirty-five minutes covered, then uncover and cook for an additional ten minutes or until cheese is browned and bubbly.
Next up, our 2023 President, Kathie Moore, is giving you the inside scoop on her Cocktail Meatballs. Cocktail Meatballs are the perfect appetizer for any party and are sure to impress your guests. Kathie just recently made these for the Super Bowl, and they were a touchdown to say the least! Not to mention, you can freeze them and whip them out on a dime for an incredible appetizer to have on hand for any occasion.
Meatballs:
3 lbs. ground beef
½ cup seasoned bread crumbs
2 onions, minced
4 tsp. horseradish
4 garlic cloves, crushed
1½ cup tomato juice
4 tsp. salt
Pepper to taste
Sauce:
¼ cup butter
2 onions, chopped
¼ cup flour
3 cup beef broth
1 cup red wine
¼ cup brown sugar
¼ cup catsup
6 crushed ginger snaps
2 tsp. salt
1 Tbsp. lemon juice
Pepper to taste
Enjoy
Meatballs: Combine all ingredients and shape into one-inch balls. Place on cookie sheet with sides, and brown in oven for ten minutes at 450 degrees. Drain well!
Sauce:
• Melt butter in large skillet. Sauté onions until golden and blend in flour.
• Add broth, stirring until smooth.
• Stir in remaining ingredients and simmer over low heat for fifteen minutes.
• Add meatballs to hot sauce.
• Yields 100 meatballs. May freeze meatballs in sauce and reheat at 300 degrees in the oven.
December’s flash freezing and quick-moving cold fronts took a heavy toll on Williamson County’s trees and shrubs. “It’s important to understand what happened, why it impacted our trees and shrubs the way that it did, and the best steps to take as spring approaches,” tells Rob Kraker, Certified Arborist and District Manager with the Davey Tree Expert Company.
When temperatures dip very low, a tree’s cambium tissue — the layer beneath the bark — may suffer. If the tree is otherwise healthy, any cracks in the bark should seal themselves. However, if they don’t, the wound can worsen and become an entry point for diseases and pests. As your plants recover, keep them well watered.
The sharp, dramatic drop in temperature over the holidays, as well as below-twenty-degree weather for days on end, was extremely hard on local trees and shrubs. You may notice that the evergreen trees and shrubs in your yard have lost foliage. Their leaves may look brown or burned, and trunks may have split.
for any freezing nights still ahead. Keep your trees and shrubs hydrated moving into the spring, adding mulch as needed to help keep them moist. Finally, fertilize with a deep root fertilizer like Arbor Green Pro in the spring. As your tree works to develop response growth, a good fertilizer aids in providing much-needed nutrients. If your tree is showing signs of major damage such as a cracked trunk or dangling branches, call an arborist to evaluate the tree and help you safely remove it if needed.
YOUR PLANTS HAVE SHOWN SIGNS OF WINTER DAMAGE?
Many shrubs that are usually green all year such as nandina, holly and laurel, now have brown leaves. The name of the game with those plants is waiting – their buds may have survived the cold and may produce healthy new foliage this spring, so don’t prune the brown foliage just yet. Additionally, the damaged leaves can still provide protection to the plant
After any major storm or freeze, make it a priority to check the trees in your landscape. Keeping trees healthy, pruned and structurally secure helps minimize accidents all year long. And remember: if you are ever in doubt, your local arborist can help identify problems, support your trees and keep them looking their best all year long.
c:
FEED
WHO: Feed America First | feedamericafirst.com
WHAT: Dancing With The Nashville Stars WHERE: The Factory at Franklin WHY: On February 23rd, Feed America First hosted their 11th Annual Dancing With The Nashville Stars banquet. The event raised money for Feed America First – a faith-based, 501(c)3 hunger relief organization based in Murfreesboro.
BY MADISON ROSE LOVELY
WHO: Stites & Harbison | stites.com WHAT: Groundhog Day Party WHERE: Stites & Harbison WHY: Stites & Harbison, PLLC law firm in Franklin, celebrated its twentieth annual Groundhog Day Party.
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YW SPONSORED EVENT
PHOTOGRAPHY BY KATIE MURPHY
WHO: Antiques & Garden Show of Nashville | antiquesandgardenshow.com
WHAT: Antiques & Garden Show of Nashville VIP Party WHERE: Music City Center WHY: The Antiques & Garden Show of Nashville is the longest-running, largest and most respected event of its kind in the country. The annual A&G show was held the first weekend in February, celebrating antiques, art and horticulture, benefiting Cheekwood and ECON Charities.
ll too often when we think of “entertaining” the first thing that comes to mind is a lot of extra effort. If you are inviting friends over for dinner, your mind immediately goes to having to make a fancy, five-course meal, the house has to be spotless, maybe the old couch needs to be replaced and the front flower beds need replanting.
I used to be that person. I would worry about people coming over and living up to my own self-inflicted expectations. But my mom would always say that people are just excited to be invited over. It doesn’t have to be a fancy affair. A social gathering can be festive without being froufrou.
Here are three things I do when I’m entertaining and want to make it special while keeping it simple.
One of mine and Steve’s go-to plans when we entertain is to assemble charcuterie boards. They sound fancy, look beautiful and taste even better. But this is something that doesn’t need to be overwhelming to you as a host.
Charcuterie boards are a great way to take advantage of things you can find at your local farmer’s market. We love the idea of starting local, and that’s how we began to stock our farm shop. We wanted as much of it as possible to be local. We have local cheeses and work with different people who make delicious nut mixes such as bourbon pecans or spicy whiskey pecans.
In the spring, it’s great to add in some seasonal vegetables and fruits to a board. I also love dried fruit when fruit isn’t at peak season. Dried apricots or cranberries add some beautiful color and texture to a palate of cheeses.
Whatever you decide to assemble, have fun with it. Start with a board and a few small bowls, and keep adding to it. As long as you have a little variety and enjoy the process, your charcuterie board will be amazing. There aren’t really any rules to follow. Just keep it fresh and simple.
Nothing makes a gathering feel special like a signature cocktail created special for the event. If your gathering has people who don’t drink alcohol, it can be as simple as adding some fruit and muddled mint to ice water and serving it in a pretty container.
One of mine and Steve’s favorite cocktails is one we shared in our book, Patina Living. When you start to think about a signature drink, don’t let it get complicated with too many or hard-to-find ingredients. Remember to keep it simple.
2-3 cucumbers
1 cup freshly squeezed Meyer lemon juice
2 Tbsp. agave syrup
1 cup vodka (optional)
Fresh mint leaves for garnish
Make cucumber juice by peeling cucumbers and running them in a food processor until they are pulp. Pour the pulp through cheesecloth to strain. Measure one cup of cucumber juice and combine with lemon juice, agave syrup and vodka (if desired) in a tall pitcher and stir. Fill a martini shaker with ice and pour in some of the mixture. Shake. Serve in a chilled martini glass and garnish with a few mint leaves.
Your guests will feel extra special and you haven’t spent the whole day shopping trying to create some magic.
ENHANCE YOUR AMBIANCE
My last piece of entertaining advice is also a very simple way to elevate your entertaining space with just the smallest changes.
Depending on the season, I like to work in some color to the common spaces in our home. For springtime gatherings I might use some sage and cypress green colors in the form of new linens or candles.
I love the colored candles we have at Patina Home & Garden that come in a variety of colors and scents. Lighting one candle and placing it on your kitchen island not only adds a little color, it adds warmth and even a subtle scent. All things that your guests will notice.
Combining various natural shades of green through a candle, some linens and even napkins and table runners helps bring a little bit of the outdoors inside.
Lastly, don’t forget the music. Build a playlist to have playing softly in the background that will complement the group of people you have gathering at your home. Do you have a record player? Have a stack of albums handy for your guests to choose from.
So, as you can see, entertaining can be enjoyable for the host and beautiful at the same time. Don’t let your mind get caught up in wanting to buy new furniture before you invite guests over. Just make a few simple snacks, a drink for your guests to sip on and let the conversation and camaraderie be the centerpiece of the gathering.
Need help making your entertaining dreams come true? Visit us at Patina Home & Garden in the heart of the village of Leiper’s Fork.
to achieve academic success, healthy lifestyles and good citizenship.
• Over 128,898 snacks and meals served to kids
• 1,600 weekend meals provided
• 32,522 total meals provided
• Average Daily Attendance: Summer=173; School Year=262
You can assure success is within reach of every young person who enters the doors through an investment of your time and/or funds. Every one dollar invested in Boys & Girls Clubs of Middle Tennessee returns $12.47 in current and future earnings and cost-savings to the community.
DONATE
$25 Cover the annual membership fee for one Club member
$50 Purchase new STEM activities, books and art supplies
$100 Provide a week’s worth of gasoline for a Club bus
$250 Stock the Clubs’ computer labs with technology
$1,000 Send ten kids on fun and educational field trips for a summer
$2,500 Serve hot meals to 300 Club members for an entire month
Imagine a place where who you are, where you are from or the circumstances that surround you do not determine your access to experiences or opportunities. Through your support, Boys & Girls Clubs are making that vision a reality.
This month, Boys & Girls Clubs of Middle Tennessee (BGCMT) is celebrating 120 years of serving youth in our community. BGCMT has enabled young people, especially those who need them most, to reach their full potential as productive, caring and responsible citizens.
Annually, more than 6,000 youth are served at thirteen Middle Tennessee Boys & Girls Clubs in Davidson and Williamson counties. The Clubs provide a safe place with professional staff and high-impact youth development programs daily during critical after-school hours and summer break.
BGCMT’s strong financial health and commitment to accountability and transparency have earned it a four-star rating from Charity Navigator – America’s largest independent charity evaluator. Boys & Girls Clubs give youth a sense of belonging and the tools
Your gift can help feed youth across middle Tennessee. Visit bgcmt.org to donate and stay up to date with plans for celebrating 120 years of service!
PHOTOGRAPHY BY KRIS RAE PHOTOGRAPHY
The Iroquois Steeplechase has been a hallmark in Nashville since 1941. Each year at Percy Warner Park, 25,000 people attend for a day of racing, parties and a glimpse into some of the season’s
fashion trends. Bring your friends and family and enjoy a day at the races while supporting a great cause. Tailgating provides the perfect setting for a day of celebration at the races.
GET YOUR TAILGATING SPOT RESERVED NOW: INFIELD TAILGATING | STIRRUP CLUB | RV | FAMILY AREA
Enter YOUR Williamson’s 6th Annual Iroquois Steeplechase Tailgating Contest!
Post your 2023 race day Tailgate photos to Facebook and Instagram with hashtag #TailgateContest and tag @yourwilliamson for a chance to win a Topside Tailgating Spot for 2024!
Calling all whiskey and bourbon lovers. If you thought just a glass of the good stuff would be enough, you haven’t tried these other delicious whiskey and bourbon-infused items that are too good to pass up! An added bonus, a lot of these treats are found and made locally here in Tennessee.
THE NASHVILLE JAM COMPANY, APPLE BOURBON JAM
nashvillejamco.com
What started off as a little home garden grew into more... A local jam company that has won numerous awards for its dozens of different jams. Try the Apple Bourbon Jam on a biscuit or in your next apple pie recipe!
jackdaniels.com
This is a unique blend of eleven percent Arabica, infused with authentic Jack Daniel’s Tennessee Whiskey. It has the full-bodied, rich flavor you need to start your morning off right. The caramel and vanilla notes from Old No. 7 are evident in each sip. Want to try some?
oliveandsinclair.com
A classic southern chocolate, Olive & Sinclair provides all sorts of chocolaty and confectionery goodness.
Their Bourbon Nib Brittle is made by aging cacao beans, “nibs,” in select, small-batch bourbon barrels from a Tennessee and Kentucky distillery – Corsair Distillery. As they say, it’s “a bite without the burn!”
TRUBEE BARREL-AGED HONEY
trubeehoney.com
Two Tennessee traditions steeped in heritage – beekeeping and whiskey-making – meet when raw honey ages in charred oak barrels. Try using this rich and smoky honey in your tea, hot toddy or drizzle over biscuits or a scoop of vanilla ice cream! Additionally, TruBee sells beeswax lip balm and Tennessee Snow Whipped Honey.
crownmaple.store
Although not a product from the south, anyone is sure to love this combination of maple and bourbon. Starting with exceptionally crafted, estate-produced, 100% pure, select-quality organic maple syrup – then aged in barrels that had super-premium Widow Jane 10Year Bourbon allowing the distinctive flavors and aromas of bourbon, smoky oak, graham cracker, brown butter and creamy vanilla to infuse from the oak. Crown Maple Bourbon Barrel Aged organic maple syrup presents layers of exceptional flavors.
wine that would translate well to The Rutledge customer. My personal interest is centered around Napa Cabernet Sauvignons, and the experience gained building wine lists for The Rutledge inspired me.”
So, with a passion for quality and an intrigue for wine, Mason embarked on the harvesting journey.
The process for creating the first year of selections involved a lot of strategic decision making. Mason shares, “First, I had to decide where I wanted to source the grapes. The geographic origin of the grapes is the determining factor for quality and flavor profile. Napa Valley is a prestigious growing region for many reasons.” He continues, “It actually is home to over fifty percent of the world’s soil types. Also, the environment in which the grapes are grown, or ‘terroir’ dictates many characteristics of the wine.”
After exploring Napa Valley, Mason fell in love with the growing region of Rutherford. With the winery being on the other side of the country, Mason sought out a place similar to middle Tennessee. In Rutherford, Mason found a tight-knit community which reminded him of the old Nashville – where everyone knew everyone. With locals spanning over two to three generations, it felt like the perfect place to harvest a familyowned wine label.
Once the vineyard was secured, the grapes were harvested September through November. Then, in January, Mason visited the winery to blend the wine. “The blending process involves adding miniscule amounts of
other grape varietals to put the finishing touches on the flavor profile and body of the wine,” says Mason. “That process takes a few hours to get it just right if you source quality fruit!”
The first wine he mastered was the Rutherford Cabernet Sauvignon (2019 vintage), which recently scored a ninetyone from Wine Spectator. I actually had the pleasure of tasting this first-year selection when we featured The Rutledge in our “Pours & Palates” column, and it was wondrous!
Revelette Wines is proud to be a boutique, personal brand. Their decision to seek fine dining establishments to share their vino conveys their passion for quality over quantity. The concept for Revelette Wines has changed pretty drastically. Initially, it was only intended to be sold at The Rutledge. However, after having friends in the food and beverage industry in New York City sample their wine, they were encouraged to sell to other outlets. Now the wine is sold in four states – Florida being the most recent addition.
With Revelette Wines distribution growing, it will become more accessible to those wanting to explore new notes. Mason shares, “We want the wine to be accessible to someone who appreciates fine wine or who is hesitant to exploring reds. Red wines can be intimidating, so we blend our Red Blend to be enjoyable by a seasoned Cabernet drinker but also approachable by those who enjoy lighter reds like a Pinot Noir.”
And, if red wine just isn’t your thing, they announced the release of Revelette Rosé for this spring. “It is the perfect addition to our portfolio and will be offered at all Jonathan’s Grille and Rutledge locations in Tennessee,” exclaims Mason. “The Tempranillo based blend is light, and refreshing with a vibrant structure.”
To explore the Revelette Wines options and purchase a bottle, visit revelettewines.com.
“A true entrepreneur can’t turn that part of their brain off no matter what circumstances exist!”
TENNESSEE
The Rutledge in Franklin
The Rutledge in Downtown Nashville
Mimo at Four Seasons Nashville
COLORADO
EDGE Steakhouse at Four Seasons Denver
Ritz Carlton Bachelor Gulch
CALIFORNIA
TRUSS at Four Seasons Napa Valley
Quattro at Four Seasons Silicon Valley
ARDOR at The West Hollywood EDITION
FLORIDA
Matador Room at The Miami Beach EDITION
Lido Restaurant and Champagne Bar at The Surf Club – Four Seasons Bal Harbor
Evelyn’s at Four Seasons Hotel and Residences
Fort Lauderdale
Florie’s at Four Seasons Palm Beach
EDGE at Four Seasons Hotel Miami
Saint Goose began with a simple conversation between Franklin native, Kate Ham, and California transplants, Andrew and Ashley Kilpatrick, in August of 2020. This conversation took place over a cup of coffee at The Factory at Franklin. Kate and the Kilpatricks were introduced by a mutual friend, all having a deep love for wine and hospitality. Little by little, Saint Goose came together as downtown Franklin’s neighborhood wine and whiskey shop with a focus on organic/biodynamically farmed wines, hand-crafted whiskey and libation education.
Born and raised in Williamson County and a Franklin High School alumna, Kate got her start in wine by accident. She was working at a coffee and cocktail bar part-time while also attending an arts nonprofit in Washington, D.C. Both jobs benefited from a basic knowledge of wine, so she started taking wine classes at her local wine shop in Cap Hill. Kate quickly realized that wine was becoming her passion and hobby; after a few months of classes, she decided to apply to culinary school in New York City for wine and sommelier training. She was accepted and received her Certified pin from the Court of Master Sommeliers in June of 2017. She spent the next couple of years working at a wine bar and wine shop, then moved back to Franklin just before the pandemic started, hoping to open a wine shop here in town. Both Kate and the Kilpatricks missed the wine shops from their previous homes and decided to build something
they would be proud to shop at in Williamson County.
Any given Friday night, when the “Goose is Loose” between 5pm and 7pm, you’ll see Kate in the tasting room pouring her new favorite wines of the week. She also teaches classes every Saturday at 1pm, which tend to be more spirit and/or whiskey focused. It was important for both Kate and the Kilpatricks that education be a founding cornerstone of Saint Goose. “I wouldn’t have gotten into wine if my local shop in D.C. didn’t offer wine classes. Our goal is to educate about wine and other delicious things without any pretension or snobbery,’’ Kate says. “Wine should be a weekly purchase, just like eggs or bread.”
Kate offers a plethora of wine classes, including Girl Scout Cookie Pairings, deep dives into wine-growing regions, and even Bubbles and Doughnuts – a highly attended and anticipated event with usually an appearance by Ellie’s doughnuts.
Saint Goose was conceived to be the opposite of every other wine shop in Franklin. The focus at the Goose is a curated exploration of the world of wine, whiskey…even beer! You might not see many familiar labels, but they guarantee you’ll find something you love. Stop into Saint Goose, say “hi” to Lew Price – their California wine and whiskey expert – and Kate, who will put something delicious in your glass. Browse their Cheap and Cheerful section for the perfect Tuesday pizza wine, or their heavily shopped Champagne selection. Saint Goose also offers a smattering of gifts, glassware and other treats. Saint Goose is open from 10am to 7pm Tuesday through Saturday and 12pm to 5pm on Sundays.
Learn more at saintgoose.wine and try your mixology skills with their recommended recipes - including the Red Light District, a tequila and orange liqueur based cocktail, and The French Bulldog, a gin and Amaro Montenegro based cocktail. See recipes at yourwilliamson.com.
After twenty-five years of hands-on experience with the hospitality industry’s top leaders, award-winning Chef, Jose Serrato, decided to pursue his ambition of opening his own steakhouse.
Serrato’s Steakhouse is located in the Parkway Commons Shopping Center in Franklin, Tennessee. We are a full-service restaurant and bar. Our mission is to provide a highly-valued dining experience.
Serrato’s Steakhouse offers eclectic chef-inspired dishes, including hand-cut prime steaks, fresh seafood and gourmet salads. Our hand-cut, prime steaks are
cooked to perfection to achieve optimal flavor, moisture, tenderness and desired cooking temperature. Our fresh seafood dishes include wild-caught options and are rotated seasonally to provide the season’s best offerings. Our gourmet salads have optional toppings including steak, fish, shrimp, scallops and chicken. Additional menu specials are offered and change periodically.
Our full-service bar offers specialty cocktails, assorted beers – many of which are sourced locally – and an excellent wine list.
THE ENDURING LEGACY OF NASHVILLE’S SWEETEST SNACK
f you have ever had a hankering for a rich, indulgent and nutty treat, then look no further than a Goo Goo Cluster. This delicious confection is a beloved southern staple that has satisfied sweet tooths for over 110 years! So, enjoy as you learn the truth behind the Cluster.
In 1912, in a copper kettle at the Standard Candy Company at Clark & First Avenue in Nashville, America’s first combination candy bar was invented. A roundish mound of caramel, marshmallow nougat, fresh roasted peanuts and real milk chocolate. The recipe was a joint undertaking by Mr. Howell Campbell, Sr. and Mr. Porter Moore, the original plant supervisor. Mr. Campbell is said to have blended chocolate the same way fine whiskey is blended, as he was very particular about the quality of all the ingredients.
Though the Goo Goo Cluster recipe hasn’t changed over the years, the production method has undergone a few tweaks. Goo Goo’s used to be hand dipped and sold without wrappers under glass at drug store candy counters. Due to its renegade shape, it was more difficult to wrap than the conventional rectangular or square shapes of the day.
This was the first time multiple elements were mass-produced in a retail confection. Before the advent of the Goo Goo Cluster, candy bar manufacturing consisted of bars solely using chocolate, caramel or taffy. So, since the Goo Goo Cluster was the first bar with more than one principal ingredient, it was more complex. With the dawn of hand wrapping, ladies would swaddle the Goo Goo Clusters in tinfoil. But eventually, machinery was put in place to automate wrapping the Goo Goo Cluster – which is how they are sold in stores today.
The story of how the candy came to be named comes in many versions, but two stand out over all the rest, and only one is true! The most popular myth is due to Goo Goo’s longtime partnership with the Grand Ole Opry. To this day, many people think the partnership was the basis for the candy’s name –GOO = Grand Ole Opry. However, the Opry was formed in 1925, thirteen years after the candy was introduced. The marketing campaign, “Go get a Goo Goo, it’s good!,” was such a success that many still identify one with the other.
The true tale of how the candy got its name is that Howell Campbell was riding the streetcar to work one day and told his fellow passengers about this new candy he had made. He mentioned that he was struggling to find a name for it, and a few passengers made suggestions, but nothing excited him. Eventually, the conversation shifted, and a school teacher inquired about Campbell’s young son. Campbell told her he had just said his first words: “goo goo.” The teacher exclaimed, “That’s what you should call your candy – Goo Goo!” From there, the first slogan was born: “Goo Goo! It’s so good, people will ask for it from birth.”
The beloved cluster has continued to garner adoration and support from loyal customers nationwide with the recent transformation of its downtown Nashville shop. The storefront on Lower Broadway allows visitors to experience the delicious confection in a whole new way!
Goo Goo Cluster regularly offers the Taste of Goo Goo class. With this totally chocolate-covered experience, guests can learn about the brand and what it takes to be a chocolatier while creating their own premium Goo Goo. Guests visiting the storefront can also partake in the Design Your Own Premium Goo Goo on a kiosk, selecting their favorite add-ins and fillings like marshmallow, caramel, pretzels, sprinkles and Oreo cookies to fill the milk or dark chocolate shell.
The Secrets of Goo Goo experience features multiple wines sourced from right here in Tennessee, paired with some of our beautiful handmade bonbons. Guests will learn a little about wine, taste some amazing chocolates and even create their own custom Goo Goo!
Lastly, spirits will be lifted during Goos & Booze – a chocolate and libation session with chocolate sampling, beverage pairings and education. Some of Tennessee’s best distilleries are featured during this fun and delicious class.
To learn more about interactive classes, the retail shop and the fullservice Chocolate Bar, visit googoo.com.
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In the early days of raising my five children, it was basic survival – learning how to stretch a dollar and make almost every meal from scratch. There was really no choice but to carry on the traditions of my mother, aunts and grandmothers who began teaching me how to cook at a very young age.
In the beginning, they would just sit on the counter while I cooked, with an occasional pause to sing a favorite song that blared on our boombox. Yes, I said boombox – it was the early 90s! As they grew older, everyone pitched in whether that was cooking or cleaning as our family embraces an “all hands-on deck” mentality. That teamwork continues today as we all gather every Sunday for family dinner at my home, but now it’s with spouses and children in tow. It’s a tradition that has been going on as long as I can remember, a sacred and cherished time where we all come together and not only break bread but sit down and share what’s going on in our worlds. Throughout the years, everyone has found their niche, whether it’s baking, grilling, playing sous chef or dish washer.
Sometimes we deviate from the southern cuisine that remains our standard, because with sixteen people in our family, if we want Italian, Mexican or Asian food, a restaurant negates the intimacy we enjoy, so we’ve learned to expand our recipe book of tried-and-true favorites.
One Christmas I hand-wrote all our family classics and made a cookbook for each child. There has even been a second version because we keep finding dishes we love. I have the master cookbook in my kitchen – a three-ring binder called Gimme’s Family Recipes – that serves as our “Holy Grail.”
The recipe I chose to share is relatively simple to make, but definitely a crowd favorite – so much so, that it’s not written down anywhere. I hope our Blanton family “Crouton Chicken” becomes a staple for you and yours.
“We all gather every Sunday for family dinner at my home.”
• 4 skinless, boneless chicken breasts
2 five oz. packages of croutons, flavor of your choice
• ½ cup mayonnaise or sour cream (you may use low-fat if desired)
• Salt and pepper to taste
1. Preheat oven to 350 degrees.
2. Rinse and trim the chicken breasts. If the chicken is thick, pound down to ¾ to 1-inch thickness for more even cooking. Pat the chicken dry. Set aside.
3. For the croutons, you may opt to use a food processor and pulse them to the consistency of breadcrumbs (some chunks are fine) or you can use a rolling pin to crush them while still in the bag. Place crushed croutons in a large bowl.
4. Take a dollop of mayonnaise or sour cream and rub the chicken generously with your hands, coating all sides. Place chicken in crushed croutons and bread both sides generously, patting down to make sure the chicken is coated well.*
5. Place chicken on parchment lined cookie sheet or 9x13 pan. Cook twenty-five to thirty minutes or until chicken is lightly browned and crispy. Serve with your favorite sides and enjoy!
If you have kitchen gloves, use them because this can get messy! If you are working alone, you will want to do this in steps – coating the chicken with mayo/sour cream all at once and then do the dry step next.
I once met a new friend in my younger years, Lonat’an. He is Irish and a part of the Leprechaun family. As we are coming up on St Patrick’s Day I got in touch and asked if he would share a few minutes with me to maybe clear up some myths.
JB: Hello Lonat’an. Thank you for being with us. For many years now, I have seen leprechauns in cartoons, books, cereal boxes and even scary movies. Can you help me clear up some facts versus folklore?
Lonat’an: Top of the mornin to you. It’s great to be talking with you. Yes, there have been many a story about my family, and most of it is a load of blarney! My family is from Carlingford Lough, an hour or so outside Dublin. We are one of the fairy species. We were originally the cobblers crafting shoes for all the fairies – you may not think it, but we fairies share several traits. The obvious and the not so; like always on the go, never sitting, always busy and a love of dance. Thus, wearing out shoes. It was a great business, and my ancestors were very shrewd and intelligent, especially with their treasure and possessions. We then became bankers, if you will, for the entire fairy world.
JB: So, is this where the “pot of gold” thing came from?
Lonat’an: Ah, yes! Pink hearts, yellow moons, orange stars and green clovers... They’re always after my lucky charms. It’s fascinating how a story can grow. Before there were actual banks, safes, lockboxes and electronic transfers we had to hide valuables and treasures from less-than-honorable people. So, we, like your people Johnny, up in Kentucky, still hide our treasures in caves, under trees, in the backyard and, yes, even mattresses. Whenever my family was asked to tell where the treasure was, we would say: “At the end of the rainbow,” because you will never find the “end” of the rainbow. (laughs). We have now kept up with the times...as far as you know.
JB: Back when we met, you told me that St. Patrick’s Day is a religious celebration and not just an excuse to get belligerently drunk. Will you share the history with our readers?
Lonat’an: Well, Saint Patrick was the patron saint of Ireland. He was born in Britain when it was ruled by the Romans, sometime in the fifth century. At the age of sixteen, he was captured by Irish pirates and forced to work as a slave in Ireland. He lived there for six years until he mustered up the courage to escape. He snuck off, stowed away on a ship, and walked through the forest of Great Britain for twenty-eight days before he found his freedom. Escaping from pirates at the age of twenty-two seems like a great origin story. Later, he became a priest. Then, he went back to Ireland to share his teachings of Christianity, and he left such an impression that a few hundred years after his death, he was given an official saint designation – St. Patrick, the patron saint of Ireland.
JB: It’s been said that an Irish man can charm the legs off anything or anyone. What characteristics do you feel are important to being a Southern Irish Gentleman?
Lonat’an: Mo chara (my friend), if you are trying to be your best, you need to possess a few of the following Irish traits: Work hard, be honest, be family-oriented, sense of humor, keep with traditions, create lifetime memories and, most importantly, be kind to all!
Thank you so much Lonat’an, for sharing your time. I hope you have a wonderful day.
As you can see leprechauns are a species unto themselves and you can’t deny they have many unique characteristics. Ahem. They can be mischievous and prone to play tricks and err on the side of hyperbole. But, all Southern Gentlemen - Irish or otherwise, strive to be entertaining. So, celebrate St. Patrick’s Day this year with a little bit more luck in your life and and, as Lonat’an would say, “Go n-eirí an t-ádh leat!” May the road rise to meet you!
eeding your family quality options is something we all strive to do. It is difficult these days. As one makes trips to the grocery store and sees words like organic and grass-fed, it can make choosing overwhelming. But when you actually do get the opportunity to know where your food comes from – that makes all the difference.
Franklin Cattle Company is committed to providing local farm-to-table, 100% Certified Angus beef. The company was founded by Glenn Johnson and John Loar with a close partnership with Jason Potts at Greenview Valley Farm – the oldest registered working Angus farm in Tennessee. The company idea began over a few drinks at the Inaugural Hog Ball, in 2022. “We struck up a conversation about our mutual love of raising cattle, eating a great cut of beef and love of the outdoors. From there, it took off quickly,” says Glenn. “We also have a lot of complementary strengths. This felt like a natural fit to join forces. Once our families got involved, it was evident that we were going to work well together.”
John says that the best business partnerships often start just like theirs did, with a conversation and a connection. “I knew this was something we needed to pursue given Glenn’s background, experience and relationships within the local cattle industry,” explains John. “When my wife, Monica, and I purchased the property, we had little to no experience in farming or ranching. After getting to know my neighbor John Harlin and his ranching partners Robert and Jeff Green, I originally purchased six heifers and two bulls. Our agreement was that Robert and Jeff would provide oversight and teach me the business; however, I’m convinced I provided the entertainment. I think
the eye rolls and laughter at my expense were added bonuses for them.”
Glenn has lived in Franklin since 1994 and has been with the Franklin Fire Department for twentynine years, serving as Fire Chief since 2020. His wife, Ondrea, is the Director of the Williamson County Animal Center, so they have a mutual passion of caring for animals. “I started raising cows as a hobby several years ago,” explains Glenn. “I have always been an avid outdoorsman, so a hobby that kept me outside when hunting season was over, was a natural fit for me. I started selling beef basically as an outreach of my hobby. I had fun experimenting with different types of cattle, such as grain-fed, grass-fed, etc. Once I found a formula I enjoyed, it was fun for me to share that beef with others.”
John has spent over thirty-five years as a business executive in the corporate, sports and entertainment sectors. He moved to the area in 2019 to help bring a Major League Baseball franchise to Nashville, which is something he is still heavily involved with. “I immediately fell in love with middle Tennessee and the Franklin area. Raising cattle started out as a hobby. Now, I have been able to turn that passion into something much more,” says John.
“I look at it as a chance to develop new relationships and share information on our product. Our attention to detail, grass-fed grain-finished,andwill be something that some customers will truly value.”
Raising cattle and farming doesn’t happen without challenges. “We are new, which is not necessarily a bad thing,” says John. “Sometimes, a new business can breathe some new life into a local industry and potentially fill a need. By making ourselves known for quality, we can simply let our product and service to customers speak for itself to develop a positive reputation.”
Keeping up with demand is also a challenge Franklin Cattle Company faces. “We are focused on quality over quantity, replenishing our stock only from reputable cattle operations. Our biggest supplier is Green Valley Farms in Hickman County.” Glenn explains. Not to mention, this job doesn’t have a clock-in and clock-out option. “Animals need care every day, so this is a 365-day-per-year job. We are out there caring for them rain or shine,” he explains. “They are dependent on us, especially in the winter months. It’s ‘work’ but it can also be a stress reliever for me, honestly. When I’m out there with our cows, I’m just in another zone. Probably because it’s so different from my professional work – it is a real change of pace.”
Franklin Cattle Company’s goal is to stay small enough to continue giving their customers the one-on-one service they started with. Glenn feels there is no comparison between farm-raised, direct-purchase beef versus what you buy in the grocery store. “You can see the difference from the raw beef all the way through the cooking process. The flavor and texture are distinctive,” he explains.
“We want to stay focused on the customer by providing a service and quality product. Our objective is to work with local restaurants. Currently, you can experience our beef products at Cork & Cow and 55 South in Franklin,” says John. “I look at it as a chance to develop new relationships and share information on our product. Our attention to detail, grass-fed and grain-finished, will be something that some customers will truly value.”
When it comes to customers wanting to visit the farm, they welcome it. “Spending time with our customers on the farm and showing the care we put into our cattle is an opportunity we hope to see more of moving forward. Stop by the Red Barn anytime,” says John.
Franklin Cattle Company is currently a wholesale distributor to local restaurants and food trucks, with plans to offer direct-to-consumer sales in the future. Learn more at franklincattleco.com.
$1,199,900 | 4,537 SQFT | 1 ACRE LOT | 4 BED | 5 BATH
A must see beautiful modern farmhouse! Hardwoods throughout main level and basement. Ten foot ceilings downstairs and nine foot ceilings upstairs and basement. Wet bar in oversized bonus room. Office with full bathroom has private entrance. Main level secondary bedroom. Three separate covered porches giving gorgeous views of the hills. House is ready for full house audio. Encapsulated crawl space. This house would be ideal for someone that works from home or needs a home studio.
arch is one of the most iconic months on the calendar. Its transition to warmer temperatures means a segue into spring and a reawakening of the flora and fauna that populate our lush landscapes. It’s the ideal month to be a Tennessean.
The 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 St. Patrick, and the many legends surrounding him as both a patriot and a saint. It was St. Patrick’s use of Shamrocks as a parable that gave their association with the Holiday through the number of leaves and
color. They were viewed as something sacred.
Because of the festival association with St. Patrick’s Day, the holiday has always been known as a wide celebration of alcoholic beverages, ranging from a pint of Guinness to a glass of whiskey.
I often joke with friends that it’s a “no-brainer” that I’m of Irish heritage. Aside from my sons being 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
INGREDIENTS
2 ½ cups self-rising flour
ones we have enjoyed through the years. I have shared 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’re 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 recommend visiting with family members to track down some of the heirloom recipes. This is the best time to explore culinary heritage.
Wishing all of you a blessed St. Patrick’s Day!
Miss Daisy King12 oz. room temperature beer (Guinness is a good recommendation)
2 Tbsp. sugar
2 Tbsp. melted butter
Additional melted butter to brush on top after bread cooks
METHOD
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 oven for forty-five minutes.
INGREDIENTS
1 9-inch deep-dish pie shell, unbaked
1 Tbsp. caraway seeds
½ lb. deli corned beef, shredded
1 Tbsp. Dijon mustard
¼ cup Thousand Island dressing
¾ cup sauerkraut, drained
METHOD
1 ½ cups grated Gruyére cheese
3 eggs, beaten
1 cup half-and-half
1 Tbsp. grated onion
¼ tsp. dry mustard
½ tsp. salt
Preheat oven to 425 degrees. Sprinkle and press caraway seeds into the unbaked pie crust. With a fork, prick the crust and bake for seven 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 forty to forty-five minutes. Remove from the oven and allow to set for five minutes.
INGREDIENTS
1 4-lb. beef brisket
Sliced onions
¼ cup chili sauce
METHOD
12 oz. beer
2 Tbsp. brown sugar
1 clove garlic, minced
2 Tbsp. plain flour
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 three and a half hours at 350 degrees. Remove foil and cook for an additional thirty 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.
INGREDIENTS
1 box white pudding cake mix
⅓ cup crème de menthe
1 16-oz. jar hot fudge
½ pint heavy cream, whipped
METHOD
Prepare the cake according to the package directions, substituting three 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.
At Black Diamond Culinary in Franklin, Tennessee, you can take part in hands-on cooking classes for your corporate or private event, team building, or any occasion with family and friends. From learning new techniques to creating delicious dishes, our cooking experiences offer a fun and engaging way to bond with your group. To learn more about our fabulous food and wine for all occasions, give us a call, visit our website or send us an email. Black Diamond Culinary is the perfect destination for culinary enthusiasts looking for a unique and enjoyable experience.
INGREDIENTS
4 eggs
1 cup self-rising flour
½ cup butter
METHOD
INGREDIENTS
1 16-oz. can chocolate syrup
½ tsp. salt
1 tsp. vanilla
Mix well; pour into 9-inch pan sprayed with Pam. Bake in a 350 degree oven for twentyfive to thirty minutes. Cool completely.
½ cup butter
2 cups confectioners’ sugar
2 Tbsp. green crème de menthe
METHOD
Blend well. Beat until fluffy. Ice the cooled brownies. Refrigerate until firm.
INGREDIENTS
1 cup chocolate chips
6 Tbsp. butter
METHOD
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.
Will Jordan has lived in Williamson County his entire life. As a young boy, he wandered the downtown neighborhood streets of Franklin, looking for adventure. Back then, everyone he would encounter knew him by his first name. Now, with Franklin and Williamson County growing by the day, you may recognize him as the guy behind Kimbro’s or the owner of Mockingbird Theatre or, perhaps, the person behind a camera lens. So, if you have not already, meet the stranger to no one – Will Jordan.
Three words that best describe you. Independent, determined and a people-person.
I’m the owner of Kimbro’s, a live music venue and restaurant, which opened in 2005; and Mockingbird Theater at The Factory in Franklin, which opened in 2019. I also own Carpe Diem, a vintage, antiques and record store, which opened in 2012. In addition to the brick-and-mortar businesses, I’m a photographer, freelance writer and manage some properties in downtown Franklin. I’ve always strived to be an independent business owner. When I was too young to drive, I sold newspaper subscriptions door to door to earn the prize of a new “banana-seat” bicycle. I washed dishes and bussed tables at Dotson’s and mowed grass long before I could drive a car. When I finally could drive my rusted-out Buick Electra 225, I would take it to Nashville to work at the Tennessean as a copy boy – a job that seems to have been replaced by computers.
Fast forward years later, and after graduating from Belmont University, I went to work for the Review Appeal and held just about every writing position in the newsroom until I became Managing Editor. When I left there, I worked at the Nashville City Paper and then freelanced for various magazines, at that point, heavily focused on music writing. Interviewing and photographing music artists over the years created friendships, and when Ron Kimbro opened Kimbro’s Pickin’ Parlor in 2005, I wandered over to see what was happening.
Less than two years later, I became a partner in the business, and in 2014 Ron retired and handed me the reins as the sole owner. Kimbro’s has a funky juke joint vibe and has become a local hangout spot. Community guitars hang on the walls, and dueling pianos sit in the back room. There’s a small stage in the dining room, and everyone from locals to Chris Stapleton, John Prine to Vince Gill, Emmylou Harris, Leon Russell, Wynonna Judd, Kingfish, Alex Marley and Ween have played on it.
Carpe Diem opened next door in 2012, first as a gallery for my photography and with some of the antiques I had enjoyed “picking” over the years. The records took over most of the real estate inside the shotgun shack building, and for a while, it was Franklin’s only record shop.
I opened Mockingbird Theater in The Factory at Franklin in 2019, which has an industrial feel with high ceilings, brick walls and iron trim. It’s a fantastic vibe and one of the best sounding and visual stages in Tennessee, with stadium-esque, elevated seating. It has a speak-easy-styled bar, where some of my photography hangs, and a comfortable courtyard with an outside stage.
What do you like to do in your spare time?
Some of my professions are hobbies, but I also love to travel, hike, cook and garden in a small piece of property we have, as well as my greenhouse we built out of old windows and doors. One of my favorite places in the world to go is to our family home in Maine with my wife, Lauren, and two kids, Max and Lucy.
Where is your favorite place to go in Williamson County?
If I have to be honest, when I’m home, I don’t venture too far from the few-block radius I live and work in. My friends often tease me about that. When I do stray, I like to find woods, either in neighboring parks or nature preserves.
What is the one thing you do not go a day without?
I love nature as much as I love music, so there’s not a day that goes by that I don’t enjoy either or both. I also don’t go many days without doing some variation of work.
Outlook Williamson is one of the year’s largest Williamson, Inc. events. It is an economic forum featuring industry-leading experts providing an in-depth picture of Williamson County’s Economy and forecasting trends, growth projections and statistical data for the region. This content is crucial to business owners, leaders, investors and those interested in the future of Williamson County.
The event will cover the following topics:
HOW TO BECOME AN EMPLOYER BY CHOICE
• A panel discussion with local large and small employers around how their businesses attract and retain top talent
Franklin Transit is the easy way to get around Franklin and Cool Springs. We have friendly service, $1 one-way tickets, and more stops available every 30 minutes to get you where you need to go. From restaurants to shopping to historical sites.
DOWNTOWN TRANSIT CENTER
708 COLUMBIA AVE. FRANKLIN, TN 37064 615.628.0260
WILLIAMSON COUNTY’S ECONOMIC OUTLOOK
• This year’s Economic Outlook survey results will be shared in relation to development, employment, business challenges and more. Attendees will also receive updates and insight on upcoming developments and tourism.
Speakers and agenda to be announced.
Location: The Factory at Franklin Liberty Hall 230 Franklin Road Franklin, TN 37064
Date/Time Information: April 4th, 2023 7:30am - 11am
Contact Information: Cortni Beardsley cortni@williamsonchamber.com
Fees/Admission: INDIVIDUAL MEMBER RATE $85 For Williamson, Inc. Chamber Members or Williamson, Inc. Economic Investors
INDIVIDUAL GUEST RATE $100
Interested in joining Williamson, Inc. and securing over $500 in annual event savings alongside access to member-exclusive events? Email Renee Shafer at renee@williamsonchamber.com.
TABLE SPONSOR $1,500
Table sponsorships come with a reserved table close to the stage for ten attendees with signage recognizing your organization.
For more information on the happenings at Williamson, Inc., visit williamsonchamber.com.
Franklin is known for far more than just being one of “The South’s Best Small Towns” and “The South’s Prettiest Towns” by Southern Living. The people here are genuine. We deeply care about one another, and we deeply care about our town and its history. And part of that history is rooted in several local eating establishments that members of our staff particularly enjoy.
Best Family Friendly Restaurant: Franklin Chop House
“Franklin Chop House has been a favorite of my family for nearly thirty years. The owner, Mark Robbins, created a wonderful place for families to have a quality dining experience with a decidedly local feel. Franklin Chop House is a part of Franklin just as we strive to be at Lineage Bank. There is a wide selection on the menu for folks of all ages, but you’re missing out if you don’t get the fried okra. I get it every time.”
- Richard Herrington (Chairman and CEO of Lineage Financial Network)Best Lunch Spot: J. Alexander’s
“They provide fast and friendly service with a high level of professionalism, just like we do at Lineage. Another similarity is the decades of experience in our market. My favorite server, Derry, has been there seventeen years. My colleagues make fun of me for being the soup and salad guy because I order that ninety percent of time at any lunch. Both the chicken pasta and chicken tortilla soups are excellent, and the Cypress salad is my go-to.”
- Carl Haynes Chief Banking Officer)Best Date Night Spot: Sperry’s Restaurant
“You can’t go wrong with a date night to Sperry’s. The smoked salmon is fantastic, and like my colleague Carl, I’m a big salad guy myself. Their salad bar is excellent. Also, if you’re in the mood for a nice steak, this is your place. Make sure to get the bananas foster for two flamed tableside. You won’t regret it!”
- Stephen Lewis Mortgage Sales Manager)If you haven’t already, we highly recommend checking out one of these wonderful establishments. You may just run into one of us here from Lineage Bank! Happy dining!
Since spring of 2019, L&L Market has served as a dynamic community of inspired ideas begging to be discovered and explored! L&L Market is a 55,000-square-foot retail, restaurant and office marketplace molded out of a 100-year-old property on Charlotte Pike. L&L Market is home to many locally owned businesses in the middle Tennessee area and provides a place for locals and visitors alike to eat, shop and live in style!
With food options ranging from coffee, beer and milkshakes to pasta, tacos and spices galore, it is a perfect place for foodies to assemble. Grab a light bite or sit down and stay a while!
L&L Market boasts a wonderful array of luxury retail. From fashionable home décor to trending clothing, local tokens and even floral bouquets, one can find a gift for anyone on their list...even if it is yourself!
L&L Market welcomes guests to gather, work and unwind with open community spaces, private party rentals as well as studios to channel your inner Yogi or hop on a bike for a cycling session.
L&L Market has lived many lives since it was built in 1929. This historic icon was first used as a place to manufacture hosiery for ladies. It was called Se-Ling Hosiery Mill, and during that time, all the neighbors in the neighborhood worked there. After the hosiery mill, it became Genesco, Inc – a footwear factory. After Genesco, it became Madison Mill, then after Madison Mill, it remained vacant for a long time.
“When I came here to buy this building, it was nothing but pigeons everywhere. Look how beautiful it is; it has so much character. You cannot build a building like this,” shares Tamay.
After twenty years of using the building for restaurant equipment, Tamay had grown more certain that it was his passion and responsibility to restore the structure, ensuring its future and place on the Nashville skyline. With our city gaining popularity and becoming a jewel in the crown of the nation’s developers, Tamay’s concerns increased. He feared his two-story, low-rise “sweetheart” may fall prey to the designs of higher land use and the blade of a bulldozer.
Soon, Tamay received offers for the building, but when he caught wind that they were going to tear it down and build apartments in its place, he said, “No way!” Instead, Tamay decided to give back to the neighborhood and greater Nashville area and to turn the factory into a one-stop shop for shopping, dining and lifestyle opportunities in Nashville.
With almost a century of history, L&L Market is an oasis for families and friends to enjoy! So, make your day special by relaxing in a vintage historic atmosphere that drips with class, character and elegance.
3820 Charlotte Avenue | Nashville, TN landlmarket.com | 615.321.2200
The Jordan Elementary and Heritage Middle school cafeterias have a new look.
Last semester, the Williamson County Schools (WCS) Food Services Department remodeled both cafeterias to be more colorful and inviting. The overhaul surprised and excited students with newly painted serving lines, updated exteriors and more.
“When I walked in, I had no idea it would be redecorated,” said Jordan Elementary fourth grader Chloe Douglas. “It was a huge surprise, and it’s way different from what it used to look like.”
The makeovers are part of an ongoing process of updating schools around the district. The WCS Food Services Department hopes to get seventeen school cafeterias remodeled by the end of the year. “Our goal is to add color to the room and get rid of the institutional look,” said WCS Food Services Director James Remete. “It makes it more inviting for students.”
In addition to making students feel more comfortable, the newly decorated cafeteria makes the Food Services employees feel proud of their space and excited to serve students every day. “On a daily basis, we’re feeding between 200 to 250 students,” said Robert Davis, the café manager at Jordan Elementary. Davis has been at the school for nearly four years. “This change has made life so much better for our staff and our kids. It’s now an airplane hangar, which coincides with us being the Jordan Jets!” Robert shared.
Though the job comes with its challenges, Robert’s favorite aspect of being a WCS Food Services employee is being able to brighten a child’s day. “It’s tough work, but the great thing about this whole job is seeing the kids smile,” said Davis. “Sometimes they come in, and they’re not in a great mood, but as soon as they get that hot plate in their hands and walk up to the register, you see their mood flip.”
WCS Food Services also remains committed to offering a diverse menu for students and addressing any dietary concerns from families despite continuing supply chain issues.
“We’re doing our best to offer a variety of quality products for our kids,” Remete said. “We’ll always strive to accommodate dietary requests in a safe manner.”
The impact Food Services employees have on students is memorable. Noah Owens, a fifth grader at Jordan Elementary, said, “I’ve known Mr. Davis since I got here in second grade. He’s always super nice, happy and fun. He makes lunchtime better.”
WCS is always looking to hire Food Services employees who will continue making these positive impacts on students. For those interested in joining the district’s Food Services team, visit the WCS Careers page at wcs.edu.
“I personally love the customer service aspect of my job,” said Davis. “There are some long, hard days, but that smile on the kids’ faces makes it all worthwhile.”
eading to our kids and making sure they are reading on their own is a difficult task to uphold. In fact, reading may even become a chore and something the child sees as a punishment. It doesn’t have to be like this. So, here are some tips to help make reading a natural part of your day.
Tip 1: Read aloud to your kids.
When I was a teacher, I specialized in reading and writing – helping children learn strategies that could be transferred to better comprehending any text and conveying these elements into their writing. When parents would come in for conferences regarding how they could assist in improving their child’s grades, I would always give them the same answer: “Read aloud to your child.” It didn’t matter if they were in second grade or fifth grade, the advice remained the same.
According to the Department of Education, “The more students read or are read to for fun on their own time and at home, the higher
their reading scores, generally. (literacyproj. org).” What does this mean for parents? The more we read to our kids, the better readers they will be. “Books contain many words that children are unlikely to encounter... Books for kids actually contain fifty percent more words that children are unlikely to encounter frequently than regular conversation, television or radio. (literacyproj.org).”
In other words, the one activity that takes five to ten minutes of our day quite possibly embodies the quintessential learning experience for children providing them with exposure to new vocabulary, a fluent reading example and essentially equipping them with the reading tools that they will need later in life.
Tip 2: Read your own books. We all know that kids learn from what we do, not what we say. Seeing a parent who chooses to read during their free time rather than scrolling through their phone or watching television will encourage your child to make the same kinds of choices.
Tip 3: Focus on the quality of reading time.
We often tend to equate the number of pages read to the experience reaching its end. Saying, “If you read twenty pages, then you can be done.” The problem with this is that not only does it view reading as a chore to be checked off, but it also conveys to our children that speed reading – and not necessarily comprehension – is the item at value.
Practice reading with your child, even if it is just for five minutes. Listen to them read and stop them intermittently to ask questions relevant to what they just read. You can do this while you are cooking, driving in the car, doing dishes or sitting on the couch. Anytime works.
Taking small steps to encourage positive reading behaviors is all it takes to change reading from a chore to something your kids look forward to doing. Happy reading!
PHOTOGRAPHY BY HAYLEY ANTHONY
WHO: My Friend’s House | myfriendshousetn.org
WHAT: Krewe Party WHERE: Tony’s Eat & Drink
WHY: On January 26th, attendees gathered to “play” the wine pull, cast their vote for their favorite court couple and gear up for the annual Mardi Gras Ball!
In the summers, BGA is home to a robust camp program for children ages four and up. With half- and full-day options available, our on-campus programming includes more than 40 camps, ranging from art and cheerleading to coding, soccer, and Cannon Ball, our all-around camp experience.
40+ CAMPS IN:
tudio Tenn, Franklin’s professional theater company, announced recently that its new, permanent performance home will be in The Factory at Franklin and include a newly constructed theater.
Construction on the multi-million-dollar project has started, with a target completion date of August 2023. Studio Tenn’s 2023-2024 season begins in October. It will be the first time in the organization’s fourteen-year history that all season’s performances will take place in one location.
“This project has been years in development, halted by the pandemic and revived with guidance and partnership of Holladay
Properties and so many other community leaders and Studio Tenn supporters,” said Tony McAlister, chairman of Studio Tenn’s board of directors. “A permanent, purpose-built theater is something we – and Franklin and art enthusiasts throughout the region – have dreamt about for a long time.”
“We are incredibly proud of what we are creating and what it will mean to our community.”
The project is made possible by a surge of support from the middle Tennessee area, particularly with significant donations from philanthropists Cal Turner and Calvin and Marilyn LeHew. As a result, the theater will be named Turner Theater in honor of Turner, and
The theater will have a prominent box office and aforementioned lobby area, dressing rooms, spacious aisles, gathering areas and a balcony. Turner Theater will seat 329 patrons, with adjustable seating based on the performance or event, permanent lighting and professionalgrade sound and acoustics. It will provide a comfortable, immersive and interactive experience for patrons and performers alike.
The theater will be in the area where the Jamison Theater was previously located in The Factory, abutting both the new Grand Hall and Mojo’s Tacos.
the theater’s lobby will be named in honor of the LeHews.“Culture builds community, which is why we’re investing in a performance space that is worthy of the immense talent that Studio Tenn attracts to Williamson County,” said Allen Arender, Partner and Senior Vice President of Development for Holladay Properties. “Hosting Broadway-level performances and special events throughout the year will bolster The Factory’s reputation as an iconic destination where the arts come to life.”
Funding for the project began with Studio Tenn’s recently launched “Make. Believe.” capital campaign, which seeks to raise $3.5 million for the construction and management of Turner Theater.
“The support and vision of Mr. Turner and the LeHews as we launched our capital campaign –and as construction began on the theater – is truly meaningful to so many people and to the health and vitality of our community,” said Tony.
“We have a clear vision of where we’re going as an arts organization and what we’ll need to get there – and how to provide world-class, inspiring entertainment,” Tony continued. “Turner Theater is a huge piece of that equation, and we can’t wait to open it to the community
later this year.”
Studio Tenn’s journey to finding a permanent, purpose-built home has seen the theater company utilize numerous stages throughout Franklin and middle Tennessee over the last fourteen years. However, as life began to return to more normalcy post-pandemic, Studio Tenn saw the opportunity to finally build its own theater that could serve as a beacon for the arts community in Franklin and the region.
As plans for the new theater solidified, the need for both short and long-term funding became more defined. That’s when the “Make. Believe.” campaign was born.
“Turner Theater represents the efforts of countless people who believe in what we’re doing and who help make it happen,” said Tony. “It will be the home we’ve always dreamed of – A place where our community will gather and explore the arts together.
“The ‘Make. Believe.’ campaign theme captures the spirit of what we’re doing, of the many people and partners involved, and how the theater experience can be transformative to people of all ages.”
There never seems to be a shortage of arts and culture events to attend in middle Tennessee. Here are just a handful of upcoming art exhibits, music events, plays and more that we cannot wait to see!
Ratatouille in Concert
March 17–19
Schermerhorn Symphony Center
Nashvillesymphony.org
Experience Disney and Pixar’s Academy Awardwinning film Ratatouille in high-definition on the big screen while your Nashville Symphony performs composer Michael Giacchino’s beloved score. Audiences of all ages love this tale of a determined young rat with a cultivated palate who gets an unlikely chance to do what he dreams of most – cook in a French restaurant in Paris.
March 21–26
Tennessee Performing Arts Center
tpac.org
Ain’t Too Proud – The Life and Times of The Temptations is the electrifying new smash-hit Broadway musical that follows The Temptations’ extraordinary journey from the streets of Detroit to the Rock & Roll Hall of Fame.
HITS! The Musical
April 7
Tennessee Performing Arts Center
tpac.org
Hits! The Musical – ninety minutes of pure joy with extraordinary singing, spectacular dancing, hundreds of costume changes, and state-ofthe-art lighting and sound that will leave you amazed. Imagine songs like “Signed, Sealed, Delivered,” “Hero,” “I Will Always Love You,” “Singing In The Rain,” and nearly eighty more of America’s most iconic songs performed by the greatest young singers and dancers in the country.
New in Nashville: A Tribute to Artistic Director Paul Vasterling
April 21–23
Tennessee Performing Arts Center
nashvilleballet.com
Featuring never-before-seen-in-Music-City works by some of the world’s most sought-after choreographers, New in Nashville will showcase the growth of our Nashville Ballet artists under Vasterling’s leadership and honor, his legacy with a performance of one of his most beloved ballets, Appalachian Spring. Set to musical masterworks performed live by the Nashville Symphony, this dazzling and dynamic celebration of dance will also include creative visionary Cathy Marston’s Snowblind, based on Edith Wharton’s Ethan Frome, and brand-new ballets by Matthew Neenan and Tony-nominated choreographer Donald Byrd.
Calling all foodies... Can you answer all these food-related questions!? We’ll see! Test YOUR Knowledge on the Eat, Drink & Be Merry edition of trivia!
1. Bad eggs will do this when put in water.
2. When taken in large quantities, this spice can be a hallucinogen.
3. What is the most stolen food item in the world?
4. Although lemons float, this citrus fruit will sink.
5. Most wasabi is this color of dyed green.
8. Chocolate has been used as ________ in ancient civilizations of Mexico and South America.
9. Bird saliva is a delicacy in this country.
10. _______ is a mashup of the words “spice” and “ham.”
11. One in four hazelnuts end up in this spread.
12. French fries originated in this country.
6. Pineapples can take up to how many years to grow?
7. Peaches and ______ are essentially the same fruit.
8. Cilantro and fresh _______ are the same thing.
13. Ripe cranberries will do this.
14. A single spaghetti noodle is called a _________.
Down:
1.Bad eggs will do this when put in water.
2.When taken in large quantities, this spice can be a hallucinogen.
3.What is the most stolen food item in the world?
4.Although Lemons float, this citrus fruit will sink.
5.Most wasabi is this dyed green.
8.Chocolate has been used as ________ in ancient civilizations of Mexico and South America.
9.Bird saliva is a delicacy in this country.
10._______ is a mashup of the words “spice” and “ham.”
6.Pineapples can take up to how many to grow?
7.Peaches and ______ are essentially same fruit.
8.Cilantro and fresh _______ are the thing.
13.Ripe cranberries will do this.
14.A single spaghetti noodle is called _________.
