LIFESTYLE | 5 Sense Living
WITH LAURYN GILLIAM Bringing you the 411 on the sights, sounds, smells and tastes of what touches you in Williamson County. Carpe diem y’all!
Pasta Primavera (photo by Amy Whidby)
DINING
HOMESTEAD MANOR www.homesteadmanor.com Facebook: HomesteadManor
Williamson County is no doubt one of the richest places for history. It’s a destination desired by history buffs from around the world. It is also known for its arts and entertainment and is certainly coming into its own with the growing culinary scene. Buttermilk Panna Cotta with Blackberry Harvest is located at Coulis (photo by Lauryn Salassi Gilliam) Homestead Manor. an antebellum home that sits on the site of the Battle of Thompson’s Station during the Civil War. When you walk up to the majestic home you are shaded by huge oaks and provided brick walk ways to stroll upon. Designed by City Farmhouse, each room has its own theme highlighting a different component of that era. When you are seated, each server will describe to you the meaning behind the room decor. I sat in the Alice Thompson room and immediately got goosebumps by the story of the room my server, Morgan, delivered. There is a large hand sewn statement in a frame
that states “Boys, a woman has your flag,” and refers to 17 year old Alice Thompson who became a heroine that day. I will save the rest for you to uncover as you must go so that you hear the story in this place of history. They have built a magnificent floor to ceiling window conservatory which houses the beautiful “Glass Bar.” It allows you to view some of the organic herbs they are farming while listening to jazz and sipping a hand crafted cocktail, fresh sangrias or a choice from their extensive Italian wine list. Harvest at Homestead Manor is a Tuscan-inspired farm to fork concept blending Italian and Southern traditions, “It’s Italian inspired with a dollop of Southern.” The restaurant offers 75 types of vegetables, herbs, flowers and fruits, grown under strict accordance with USDA Organic Certification Regulations. Executive Chef Carlos Garcia and Donny Counts partner up to bring stunning seasonal dishes for families and friends to savor. While there was so much to make your mouth water, the dishes I settled on started with a Bruschetta that was different than any I have had before. All of the breads and pastas are made in house and this bread bruschetta was perfectly fire grilled in their authentic brick oven. Lightly charred on the outside for a nice crunch but soft and pillowy on the inside soaking up the delicious balsamic reduction drizzled over chickpeas, fresh corn, zucchini, squash, red onion, basil, tomato and both pecorino and blue cheeses. Having just returned from a trip to Italy, I was stunned by the authentic flavors of the Arugula Pizza and the Pasta Primavera. The pizza was thin crust and crunchy, balanced with the sweet creaminess of the cheeses, the saltiness of the baked prosciutto and the bitterness of the fresh arugula. The pasta served with a pappardelle was melt in your mouth fresh and light combined with ratatouille, garlic, fennel, zucchini, squash, mushrooms and sage, along with fresh thin shavings of parmesan cheese. The buttermilk panna cotta blackberry coulis has been described by patrons as “show stopping” and served with a fresh french press coffee, was a great way to end my visit but, no doubt, I will be back to try more. August 2015 | YOURWILLIAMSON.COM 95